TW202103560A - Food bun with formed cavity - Google Patents

Abstract

A pocketed bun is made by placing a removable insert inside a portion of bread dough, cooking the bread dough to produce a bread bun, cutting the bread bun, and removing the insert from the bread bun. Preferably, the insert is made of a non-edible and non-stick material. The insert is at least partially or completely surrounded by the bread dough before and after cooking. The insert can also be magnetic, so that the insert and the bread dough can be magnetically suspended during cooking in an oven that has one or more suspension magnets.

Description

Cavity Food Buns

The present invention relates to the field of food, and more specifically, to a food package with a formed cavity.

The following description includes information that can be used to understand the present invention. This does not mean that any information provided by the present invention is prior art or related to the currently claimed invention, nor does it mean that any publication specifically or implicitly cited is prior art.

Traditional hamburgers and sandwiches have two pieces of bread with fillings in the middle. Due to the open design, the filling is easy to drip or fall off, and may overflow into the surrounding environment, including consumers' hands and clothes. This is especially problematic for juicy or oversized fillings.

Various embodiments in which cavities are formed within the pack points are known in the prior art. However, the known methods of manufacturing cavities are either not fully described or problematic. For example, GB2401301 (Petrou) teaches a packing point with a cavity opening at the top. However, it did not disclose how to make the cavity.

GB2302256 (Anders) teaches a package point that is cut in half horizontally, and a cavity is formed in the upper and lower half by pressing a hard object into the cutting surface of the two halves. GB2062436 (La Charite) teaches the formation of recesses in a piece of slender dots by piercing a bread roll into a pointed object. These methods are considered to be sub-optimal because they inevitably sacrifice the soft texture of the packing dots. After all, the recess is formed by compression.

Others teach the use of molds or cooking devices to define the outer shape of the buns and the recesses with openings on the top. See US3950563 (Wheaton), US4065581 (Heiderpriem), US4214517 (Caldwell) and WO2004098295 (Andersen). Given that these methods confine the dough in the mold during the cooking process, the expansion of the dough during the baking process is limited by the volume of the mold, which prevents the production of buns with a naturally formed dome shape and preferred texture. Furthermore, the number of packages produced in each batch is limited by the number of molds, which is not suitable for mass production.

Therefore, there is still a need for systems, devices, and methods for making cavity packs that have a naturally formed dome shape and are therefore suitable for mass production.

All publications listed herein are incorporated by reference to the same extent as each individual publication or patent application is individually and explicitly incorporated by reference. If the definition or usage of the term in the incorporated citation is inconsistent with or contrary to the definition of the term provided herein, the definition of the term specified in this text shall apply instead of the definition of the term in the citation.

In view of this, our inventors devoted themselves to further research, and proceeded to develop and improve, hoping to provide a better design to solve the above-mentioned problems, and after continuous experimentation and modification, the present invention came out.

The subject of the present invention provides food products, devices, systems, and methods in which a removable insert is cooked in a portion of the dough, and the cooked buns are then cut to remove the insert.

The subject of the present invention provides a method for making cavity pack dots. The first step is to put an insert into a portion of the dough. It is foreseeable that the insert is at least partially surrounded by the dough, but preferably completely surrounded by the dough. The second step is to cook the dough with the inserts inside to make buns. It is conceivable that the insert is at least partially surrounded by the dough before and after cooking, but preferably at least 90% or even completely by the dough. The third step is to cut the buns into at least two pieces. The fourth step is to remove the insert from any pack point where the insert is retained, thereby forming a cavity in each pack point.

In a preferred embodiment, the insert is made of one or more non-edible materials. Optional non-edible materials include polymers, ceramics, and metals. Preferably, the non-edible material is a non-stick material. The non-edible material may be applied to the insert as a layer, or it may constitute the entire insert, or anywhere in between. For example, the insert may contain at least 10% by weight of non-edible material. It is further conceivable that the insert is magnetic, so that the magnetic insert can be suspended in the oven during cooking.

The subject of the present invention also provides a method and device for making cavity buns by putting a magnetic insert into the dough and cooking the dough while magnetically suspending it in the oven. For example, as described in Chen et al., US Patent No. 9,832,554, which is incorporated herein by reference, magnetic levitation technology can be easily employed. It is conceivable that the oven used in the subject of the present invention has one or more levitation magnets, which may be electromagnets controlled by a circuit. In a preferred embodiment, the magnetic insert has a curved outer surface, and the oven has a matching curved inner surface. In a particularly preferred embodiment, the oven includes two substantially symmetrical parts. Place the magnetic insert in the oven so that the side of the magnetic insert facing the oven has the same magnetic polarity as the side of the oven facing the bun. The levitation magnet can magnetically interact with the magnetic insert, so that the magnetic insert is suspended in the oven without touching the oven wall.

Generally speaking, the subject of the present invention uses a relatively small insert instead of a relatively large and bulky mold that gives shape to the entire dough portion. The insert does not have special space or other requirements for the oven, so it can be used with existing baking equipment for mass production. In addition, the subject of the present invention does not limit the natural expansion of the dough during the baking process, so the bun has a natural shape and texture.

When cooked, the preferred bun has a substantially round top, a substantially flat bottom, a soft inside and a slightly to medium brown outside, and its dimensions are at least 12 cm wide and at least 6 cm high. The corresponding uncooked dough preferably has a height of at least 5 cm, but in any case is of sufficient size to accommodate an insert, and so that the final product has a cavity large enough to accommodate a typical hamburger or sandwich. Stuffing.

The insert may have the typical size and shape of a hamburger patty, but may also have any other size and/or shape. Alternative shapes of optional inserts include flat spherical, spherical, egg-shaped, oval, square, and irregular shapes. The insert can be made of any safe and non-toxic material, preferably food-grade polymer or metal alloy, and can be reused or used only once. In a preferred embodiment, the insert will have a non-stick material or coating to prevent sticking to the dough. The insert can be embedded in a portion of the dough in any suitable manner.

The dough can be cooked by baking, steaming, deep-frying or any other suitable cooking method to make buns. In a preferred embodiment, the dough embedded in the insert is baked in an oven at a temperature below 250°C for 15-20 minutes. Excessive temperature and long time should be avoided to prevent excessive crusting and blistering. After cooling, cut the bun into two pieces in any suitable way. In a preferred embodiment, the dotted roll is placed substantially vertically (with a deviation of no more than 10° from the vertical), because the dotted roll has a substantially flat bottom and can stand vertically on the cutting platform. Finally, the insert is taken out, leaving a cavity in each cut packet.

The various objects, features, aspects and advantages of the subject of the present invention will become more apparent in the detailed description of the following preferred embodiments and accompanying pictures, where in the pictures, the same numbers represent the same components.

Regarding the technical means of our inventors, several preferred embodiments are described in detail below in conjunction with the drawings, in order to provide a thorough understanding and approval of the present invention.

In some embodiments, the numbers representing component content and properties (such as concentration and reaction conditions) used to describe and claim certain embodiments of the present invention should be understood as modified numbers of the term "about". Correspondingly, in some embodiments, the numerical parameters listed in the specification of the present invention and the scope of the appended patent application are approximate values, which may vary according to the desired properties sought to be obtained by the particular embodiment. In some embodiments, the numerical parameters should be interpreted based on the reported number of significant digits and by using conventional rounding techniques. Although the wide range of numerical ranges and numerical parameters stipulating some embodiments of the present invention are approximate values, the numerical values listed in the specific examples are reported as accurately as possible. The values presented in some embodiments of the present invention may include certain errors inevitably caused by the standard deviations in their respective test measurement values.

As used in the specification and all claims of the present invention, the meanings of "a" and "the" include plural referents unless the context clearly dictates otherwise. In addition, as used in the specification of the present invention, unless the context clearly dictates otherwise, the meaning of "in" includes "in" and "on" .

Unless the context dictates otherwise, all ranges listed herein should be interpreted as including their endpoints, and open-ended ranges should be interpreted as including only commercially practical values. Likewise, all numerical lists should be considered to contain intermediate values, unless the context indicates the opposite.

The description of a range of values in this article is only a shorthand method of referring individually to each individual value falling within the range. Unless otherwise stated herein, each individual value of a range is incorporated into the specification as if it were individually described herein. Unless otherwise stated herein or there is an obvious contradiction with context, all methods described herein can be performed in any suitable order. The use of any and all examples or exemplary language (such as "such as") provided with respect to certain embodiments herein is only intended to better explain the present invention, and does not limit the scope of the present invention. No language in the specification should be interpreted as indicating any unclaimed element that is essential to the practice of the present invention.

The grouping of alternative elements or embodiments disclosed in the present invention should not be construed as limiting. Each member of the group may be listed or claimed individually or in any combination with other members of the group or other elements found herein. For reasons of convenience and/or patentability, one or more members of a group may be included in or deleted from the group. When any such inclusion or deletion occurs, this specification is considered herein to include the modified group, so as to achieve a written description of all Markush groups used in the scope of the appended application.

The following discussion provides many exemplary embodiments of the subject matter of the present invention. Although each embodiment represents a single combination of inventive elements, the subject matter of the present invention is considered to include all possible combinations of the disclosed elements. Therefore, if one embodiment includes elements A, B, and C, and a second embodiment includes elements B and D, then the subject matter of the present invention is also considered to include other remaining combinations of A, B, C, or D, even if there is no Clearly disclose.

As used herein, unless the context dictates otherwise, the term "coupled to" is intended to include direct coupling (two elements that are coupled to each other in contact with each other) and indirect coupling (in which at least one additional element is located between the two elements). Therefore, the terms "coupled to" and "coupled to" are used synonymously.

As used interchangeably herein, the term "wrapped dot" or "roll" refers to a piece of wrapped dot, preferably having a substantially circular top, a substantially flat bottom, a soft inner and a slightly Medium brown exterior. The bundling points can have any size or size. Preferably, the bundling points are at least 12 cm wide and at least 8 cm high. The wraps may or may not have crusts.

Figure 1 outlines the steps of making a pack with a cavity formed using an insert. In step 110, an insert is put into a certain amount of dough. The insert can be embedded in the portion of the dough in any suitable way (by hand or machine). An alternative embodiment includes placing the insert in the center of a portion of the dough, lifting the dough on the sides, and wrapping the insert with the dough. Other embodiments include placing the insert on a first amount of dough, adding a second amount of dough to cover the insert, and then combining the first and second amounts of dough to form a unified portion of the dough. Other embodiments include pushing the insert into the dough, burying the insert in the dough, and then closing the opening formed when the insert is inserted.

The dough can be made of any material suitable for making buns. Optional ingredients include flour, water, oil, and optionally one or more other ingredients usually included in the preparation of buns, including eggs, salt, sugar, butter, milk, buttermilk, cream, honey, yeast powder and Baking soda and so on. Optional flours include wheat, corn, rye, beans, chickpeas, buckwheat, cornmeal, potato, potato starch, rice, and any combination of these. The optional flour can also be gluten-free.

In a preferred embodiment, the portion of the dough has a height of at least 4 cm, at least enough to surround an insert, and so that the final product has a cavity large enough to hold the filling in a typical hamburger or sandwich. In a preferred embodiment, the foaming agent (such as yeast powder or baking soda) is sufficient to at least double the height of the dough compared to before the foaming agent takes effect. The insert remains in the dough during fermentation.

As used herein, the term "insert" refers to an object placed in the dough. In contrast, the term "mold" refers to a hollow container used to shape dough during baking and hardening. The insert can take any shape or size suitable to occupy the internal space of the dough. In a preferred embodiment, the insert has the size and shape of a typical hamburger patty, such as a diameter of 10 cm and a height of 3 cm. However, in some embodiments, the insert is larger to accommodate the larger filling size. The optional insert may have a flat spherical, spherical, egg-shaped, oval, square, or any other shape. The volume of the optional insert is ^{5-2000 cm 3} , more preferably 50-1500 cm ³ , and most preferably 200-800 cm ³ .

Regardless of the overall shape, the insert preferably includes a nib or miniature "handle" that can be pulled out for easy removal. Additionally or alternatively, the insert may have a deformable outer shape, have sufficient rigidity to maintain the desired shape during baking, and have sufficient elasticity to allow openings formed by cutting the bun points after cooking Make a pull. Sufficient stiffness/elasticity can be achieved by using materials that are relatively hard at room temperature but relatively elastic at higher temperatures, at which the insert can be removed from the pack. See Figure 3 and the corresponding description.

The insert can be made of any material suitable to occupy a portion of the space in the dough. In a preferred embodiment, the insert is made of food grade material and is safe and non-toxic even under high humidity or temperature during cooking. In some embodiments, the insert is mainly made of polymer material. In other embodiments, the insert is made of a hard material, such as metal or alloy. The insert can be used repeatedly or only once.

The insert preferably has a relatively low specific heat capacity: 0.2 to 2.0 J/g•°C, and a thermal conductivity of 0.02 to 1000 W/m•K. In a preferred embodiment, the specific heat capacity of the insert is 0.2-1.0 J/g·°C, and the thermal conductivity is 100-400 W/m·K. It is conceivable that the specific heat capacity can be significantly reduced by using hollow inserts.

For embodiments where the buns are cooked in a microwave environment, the insert is preferably microwave safe. Specifically, the insert will not damage the microwave oven and will not absorb microwaves more easily than the surrounding dough.

In a preferred embodiment, the insert does not adhere to the dough before baking, and does not adhere to the buns after baking. In some embodiments, this can be achieved by dipping the insert in oil or flour or by wrapping the insert with parchment paper before putting it in the dough. The preferred insert is made of non-stick material or coated with non-stick material. In a particularly preferred embodiment, the non-stick material is non-stick ceramic, such as the ceramic used in the non-stick ceramic cookware of Cafrei. Other optional materials include polytetrafluoroethylene (PTFE, "TeflonTM"), anodized aluminum, silicone, enamelled cast iron, and super-hydrophobic coatings (for example, manganese oxide polystyrene (MnO2/PS) nanocomposites, Zinc oxide polystyrene (ZnO/PS) nanocomposite materials, precipitated calcium carbonate, carbon nanotube structure, silicon dioxide nano coating, fluorinated silane and fluoropolymer coating).

In a particularly preferred embodiment, the edible cavity wrapper is made by using an insert containing one or more non-edible materials. Non-edible material is a coating material that is applied as a thin layer on the insert. This coating can be any suitable thickness, for example, between 10 μm and 1 cm. The non-edible material may also constitute a substantial internal part of the insert, or even constitute the entire insert. Optional non-edible materials include any suitable non-edible materials, such as metals, polymers and ceramics. Preferably, the non-edible material is a non-stick material. It is conceivable that the insert is at least partially surrounded by the dough before and after cooking. In a preferred embodiment, the insert is at least 90% surrounded by dough before and after cooking. In a particularly preferred embodiment, the insert is completely surrounded by the dough before and after cooking.

In step 120, the dough is cooked by baking, steaming, frying, or any other cooking method to make a bun. In a preferred embodiment, cooking is performed at a temperature lower than 250°C for 15-20 minutes. Baking can be done in any suitable medium, such as an oven. Optional ovens include convection ovens, non-convection ovens, microwave ovens, gas ovens, electric ovens or any combination thereof. In a preferred embodiment, the dough is placed on a baking tray. In a particularly preferred embodiment, a form is used to hold various parts of the dough and maintain a circular periphery. Optionally, the frame has many circular wells on each frame.

In step 130, the bun roll is cut into two pieces. A preferred embodiment includes cutting around the insert so that the insert is not cut. The dot roll can be cut at any position where the insert is at least partially exposed so that the insert can be removed from the dot. In a preferred embodiment, the wrap point is cut from about one-third of its end. In other embodiments, the pack point is cut at a position significantly deviated from its center, so that the volume of the cavity in a part of the pack point is at least larger than the volume of the cavity in the mating portion of the pack point. 50%. Preferably, the volume of the cavity in a part of the pack point is at least 75% larger than the volume of the cavity in the matching part of the pack point.

The dotted roll can be cut in any suitable way: vertically, horizontally, or somewhere in between. In a preferred embodiment, the dotted roll is cut substantially vertically (that is, the deviation from the vertical direction does not exceed 10°). Vertical cutting is considered easier than horizontal cutting because the dotted roll has a substantially flat bottom and can be stabilized by the surface on which it is erected. In some embodiments, the insert is cut, while in other embodiments, the cutting is performed around the insert so that the insert is not cut.

Cutting can be done manually or automatically (that is, by machine or robot). The tool used to cut the dot rolls can be any instrument with sharp or jagged edges. Optional cutting tools include scissors, blades, scalpels, kitchen knives, rotatable knives, circular knives, saws, chain saws, circular saws, and electronic saws. When using a traditional kitchen knife, the cutting can be done by pressing the sharp or jagged edge of the kitchen knife vertically on the bundling point with or without sliding (that is, letting the kitchen knife move back and forth horizontally). Some embodiments use a circular knife coupled to a rolling device so that the dot roll is cut by rolling the blade relative to the dot roll.

In step 140, the insert is taken out from the cut dotted roll. The removal process can be done manually or automatically (that is, by machine or robot). A preferred embodiment includes removing a part of the cut pack spot from another part thereof, thereby exposing the insert, and then pulling the insert out of the pack spot. In some embodiments, the insert includes a magnetic core or an iron core, and can be removed by applying a magnetic field to the insert while keeping the pack site stationary.

FIG. 2 shows the process of embedding the insert 210 into a portion of the dough 220. After baking, a vertical cut is made along the insert 210, and the dough 220 is cut into two buns 221 and 222. Pull the package point 222 and the package point 221 apart, leaving a cavity 230 in the package point 222 and expose the insert 210, while the insert 210 is still partially embedded in the package point 221. Finally, the insert 210 is then removed from the bag spot 221, leaving a cavity 240 in the bag spot 221.

FIG. 3 shows the process of embedding an egg-shaped insert 310 with a miniature “handle” 311 into a portion of the dough 320. After baking, a vertical cut is made along the insert 310, and the dough 320 is cut into two buns 321 and 322. Pull the bag point 322 and the bag point 321 apart, leaving a cavity 330 in the bag point 322 and expose the insert 310 with the handle 311, while the insert 310 is still partially embedded in the bag point 321. Finally, the insert 310 is then removed from the bag point 321 by pulling the handle 311, leaving a cavity 340 in the bag point 321. In a preferred embodiment, the insert 310 is made of a material that is elastic when heated, which makes it easy to remove the insert 310 from the bag point 321 by pulling the handle 311 when it is removed from the bag point 321 where the temperature is still high. Pull out in the middle without damaging the package point 321.

Figure 4 shows a preferred step in the oven for making cavity buns using a magnetic insert 420 suspended in the oven during cooking. The oven has two floating magnet parts: an upper part 410 and a lower part 415. In a preferred embodiment, the upper part 410 and the lower part 415 are substantially symmetrical. It is conceivable that the upper part 410 and the lower part 415 of the levitation magnet may be electromagnets controlled by a circuit. In some embodiments, each floating magnet upper part 410 and lower part 415 of the oven has corresponding controllers 411 and 416, which can be used to raise or lower the corresponding floating magnet upper part 410 and lower part 415. . In some embodiments, the lower part 415 is fixed to the floor so that it does not move.

Put the magnetic insert 420 into a part of the dough 430. The magnetic insert 420 is placed between the upper part 410 and the lower part 415 of the levitation magnet, so that the side of the magnetic insert 420 facing the oven has the same magnetic polarity as the side of the oven facing the bundling point. For example, the side of the magnetic insert 420 facing the oven (ie, the outer surface) has S magnetic polarity, and the side of the oven facing the bundling point (ie, the inner surface of the oven (412 and 417)) also has S magnetic polarity. Alternatively, the side of the magnetic insert 420 facing the oven (ie, the outer surface) has N magnetic polarity, and the side of the oven facing the bundling point (ie, the inner surface (412 and 417) of the oven) also has N magnetic polarity. After placing the insert 420 in the oven, the upper part 410 is lowered to meet the lower part 415.

The upper part 410 and the lower part 415 of the levitation magnet can magnetically interact with the magnetic insert 420 so that the magnetic insert 420 is suspended in the oven during cooking without touching the oven wall. In some embodiments, the magnetic insert 420 has a curved outer surface, and the oven has matching curved inner surfaces (412 and 417), but there is a space between the outer surface of the insert and the inner surface of the oven, which Allows the dough to expand during the cooking process. For example, in a preferred embodiment, the insert 420 has a spherical outer surface, and the oven has a spherical inner surface (412 and 417). Preferably, the outer surface of the magnetic insert 420 is a non-magnetic outer layer, the outer periphery of the upper part 410 of the suspension magnet is a diamagnetic protective layer, and the magnetism of the upper part 410 of the suspension magnet is located inside. Preferably, the outer periphery of the lower part 415 of the levitation magnet is a diamagnetic protective layer, and the magnetism of the lower part 415 of the levitation magnet is located inside. The function of the diamagnetic protective layer on the upper part 410 and the lower part 415 of the suspension magnet is to protect the upper part 410 and the lower part 415 of the suspension magnet and the magnetic insert 428 from the influence of the external magnetic field. Preferably, the diamagnetic protective layers on the upper part 410 and the lower part 415 of the suspension magnet are made of high-temperature resistant materials that are non-toxic and harmless to the human body, such as plastic, latex, silicone, or rubber. The inside diameter of the oven is larger than the outer diameter of the insert 420, so that the dough 430 can expand in volume during cooking. After cooking, the upper part 410 of the oven is lifted by the action of the controller 411 or by electromagnetic force, so that the insert 420 and the dough 430 can be taken out of the oven. The dough 430 is cut into two buns 431 and 432.

FIG. 5 is a perspective view of the cavity pack points 510 and 511, and the food 520 is placed in the cavity 530 of the pack points 510 and 511. The cavity buns 510 and 511 should be interpreted as including foods of any shape or size, such as bread, hamburgers, and cakes. Food 520 should be interpreted herein as including any suitable food, especially flowable food, such as sloppy joe or sauce. Optional foods include meat patties made from any one or more types of meat suitable for making hamburgers or sandwiches, and the meat includes beef, steak, lamb, pork, fire meat, meat, duck, fish, shellfish, Lobster, imitation crabmeat, shrimp, artificial meat and meat imitation products, etc. Other optional foods 520 include ingredients suitable for hamburgers or sandwiches, including cheese, tomatoes, ketchup, onions, lettuce, cucumbers, avocados, pickles and other vegetables. Food 520 can also be Chinese food (for example, Kung Pao), Japanese food (for example, sushi), Mexican food, Italian food (for example, pasta), Indian food (for example, mutton curry), Korean food (for example, barbecue) , Hawaiian food, Ethiopian food or any other food.

It is obvious to a person with ordinary knowledge in the technical field to which the present invention pertains that, without departing from the inventive concept herein, in addition to those already described, more modifications are possible. Therefore, unless departing from the spirit of the appended claims, the subject matter of the present invention is not limited. In addition, when interpreting the specification and claims, all terms should be interpreted in a manner consistent with the context as broadly as possible. In particular, the terms "comprising" and "comprising" should be interpreted as referring to elements, components or steps in a non-exclusive manner, indicating that the referred elements, components or steps may exist, or be used or combined with other Elements, components, or steps that are not explicitly referred to are combined. Where the specification and the scope of patent application involve at least one selected from the group consisting of A, B, C... and N, this article should be interpreted as requiring only one of the group, not A Add N, or B and N, etc.

In summary, the technical means disclosed in the present invention can indeed effectively solve the problems of the prior art and achieve the expected purpose and effect. It has not been seen in the publications, has not been used publicly, and has long-term progress before the application. The patent law claims that the invention is correct. Yan filed an application in accordance with the law and prayed that Jun Shanghui would give a detailed examination and grant a patent for invention.

However, the above are only a few preferred embodiments of the present invention, and should not be used to limit the scope of implementation of the present invention, that is, all equivalent changes and modifications made in accordance with the scope of the patent application of the present invention and the content of the description of the invention are all It should still fall within the scope of the invention patent.

〔this invention〕 100: Steps for making pack points with cavities formed using inserts 110~140: Step 200: The process of inserting the insert into a part of the dough 210: Insert 220: dough 221, 222: package points 230, 240: cavity 300: The process of embedding an egg-shaped insert with a miniature handle into a portion of the dough 310: Insert 311: Handle 320: dough 321, 322: package points 330, 340: cavity 400: Steps for making cavity buns in the oven using magnetic inserts suspended in the oven during cooking 410: Upper part 411, 416: Controller 412, 417: inner surface 415: Lower part 420: Magnetic Insert 430: dough 431, 432: Package points 500: Perspective view of cavity package points 510, 511: package points 520: food 530: cavity

Fig. 1 is a flowchart of a method of making a packet with a cavity according to various aspects of the subject matter of the present invention. Figure 2 shows the steps of inserting an insert into a portion of the dough, cutting the cooked buns, and removing the inserts from the buns. Figure 3 shows the steps of embedding an egg-shaped insert with a handle into a portion of the dough, cutting the cooked buns, and removing the insert from the bread by pulling the handle. Figure 4 shows the preferred steps in the oven for making cavity buns using magnetic inserts suspended in the oven during cooking. Figure 5 is a perspective view of two cavities with food in them.

400: Steps for making cavity buns in the oven using magnetic inserts suspended in the oven during cooking

410: Upper part

411, 416: Controller

412, 417: inner surface

415: Lower part

420: Magnetic Insert

430: dough

431, 432: Package points

Claims (20)

A method of making cavity buns, including: Placing an insert containing non-edible material in a portion of the dough, the insert being at least partially surrounded by the dough; Cooking the part of the dough to make buns; Cutting the pack point into a first piece and a second piece, so that the insert remains in the first piece or the second piece; The insert is then removed from the first block or the second block that retains the insert, thereby leaving a first cavity in the first block and a second cavity in the second block. Cavity. The method according to item 1 of the scope of patent application, wherein, before cooking, the insert is completely surrounded by the dough. The method described in item 1 of the scope of patent application, wherein after cooking, the insert is completely surrounded by the dough. The method according to item 1 of the scope of patent application, wherein the non-edible material is coated on the insert as a layer. The method according to item 1 of the scope of patent application, wherein the insert is entirely made of the non-edible material. The method according to item 1 of the scope of patent application, wherein the insert contains at least 10% by weight of the non-edible material. The method according to item 1 of the scope of patent application, wherein the non-edible material includes a polymer. The method described in item 1 of the scope of patent application, wherein the non-edible material includes ceramics. The method according to item 1 of the scope of patent application, wherein the non-edible material includes a non-stick material. The method according to item 1 of the scope of patent application, wherein the non-edible material includes metal. The method according to item 1 of the scope of patent application, wherein the non-edible material includes a magnet. The method according to claim 11, further comprising cooking the part of the dough while the part of the dough is magnetically suspended in the oven. A method of cooking buns, including: Put the magnetic insert into a portion of the dough; and The dough is cooked while the portion of the dough is magnetically suspended in the oven. The method according to item 13 of the scope of patent application, wherein the side of the magnetic insert facing the oven has the same magnetic polarity as the side of the oven facing the bundling point. The method according to item 13 of the scope of patent application, wherein the magnetic insert has a curved outer surface, the oven has a matching curved inner surface, and the outer surface of the magnetic insert is a non-magnetic outer layer. According to the method described in item 13 of the scope of the patent application, the oven includes a first part and a second part, and the first part and the second part are substantially symmetrical. A device for making cavity buns, including: Magnetic insert; and An oven with suspended magnets, The outer surface of the magnetic insert has the same magnetic polarity as the side of the levitation magnet facing the package point. The device according to item 17 of the scope of patent application, wherein the levitation magnet includes an electromagnet. The device according to item 17 of the scope of patent application, wherein the magnetic insert has a curved outer surface, and the oven has a matching curved inner surface. The device according to the 17th patent application, wherein the oven includes a first part and a second part, and the first part and the second part are substantially symmetrical.

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