Description

FORMING MOLD FOR BREAD

Technical Field

[1] The present invention relates to a mold for making bread, and more particularly, to a mold for easily making bread having various shapes. Background Art

[2] In general, in a process of making bread, a material to be molded (dough) is put into a fermenter and is subjected to the primary, secondary and tertiary fermentation treatment. At this time, all of the steps of making the bread are carried out in the state where the to-be-molded material (dough) is exposed to the outside, and only when the to-be-molded material (dough) is being subjected to the tertiary fermentation treatment, the to-be-molded material (dough) is fermented in the state of being put into a mold. The reason for this is because whenever the primary and secondary fermentation processes are completed, the process of removing the gas generated inside the to-be-molded material (dough) is performed, but since the gas generated inside the to-be-molded material (dough) should not be removed from the to-be-molded material after the tertiary fermentation process has been completed, the to-be-molded material (dough) should not be moved or touched.

[3] For this reason, the conventional bread molds are configured in such a manner as to be opened and closed at the upper and lower portions thereof so as to expose the to- be-molded material (dough) to the outside. Consequently, the bread molds cannot help being formed in a square shape, which produces just square-shaped bread. That is, it is impossible to make the bread by using a mold having specific shapes (for example, circular shape, heart shape, and the like). Especially, the bread mold should have an air ventilating portion for allowing components such as air, moisture and temperature required for the tertiary fermentation process to be smoothly supplied or adjusted. Further, only when the bread mold should maintain its closed state so as to prevent the to-be-molded material (dough) put therein from being exposed to the outside after the tertiary fermentation process has been completed, the bread having specific shapes (for example, five-pointed star shape, the heart shape, and the like) can be made. Accordingly, the conventional bread mold entails a problem in that if it does not have the air ventilating portion, the to-be-molded material (dough) may overflow from the mold or may be excessively fermented, so that the molded bread is not well shaped and the taste becomes changed. Disclosure of Invention Technical Problem

[4] Accordingly, the present invention has been made in an effort to solve the above problems occurring in the prior arts, and it is an object of the present invention to provide a mold for making bread that is capable of easily achieving the smooth supply of air, temperature and moisture for smooth generation of gas during the fermentation process, thereby easily making the bread having various shapes as well as the bread having a square shape.

[5] Another object of the present invention to provide a mold for making bread that is capable of easily applying an indirect impact thereto so that the bread subjected to fermenting and baking through an oven can be easily separated from the inner wall periphery of the mold. Technical Solution

[6] To achieve the above objects, according to the present invention, there is provided a mold for making bread including: a cylindrical body 10 having a hollow interior so as to allow a material to be molded (dough) to be fermented therein, the body being opened at both side ends thereof; a flange portion formed integrally with the body in such a manner as to extend outwardly from each of the opened both side ends of the body; and an opening and closing cover adapted to be detachably mounted onto the flange portion and having a hinge shaft adapted to conduct a folding operation.

Advantageous Effects

[7] As described above, the mold for making bread according to the present invention is provided with the opening and closing cover adapted to be detachably mounted on the flange portion, while having the folding portion formed at one side thereof, thereby improving the opening and closing efficiencies therethrough in the fermenting and baking processes and easily drawing the molded bread from the mold.

[8] More particularly, according to the mold for making bread of the present invention the opening and closing cover is partially folded around the hinge shaft, thereby checking the fermentation process by a user s naked eyes and effectively supplying air, temperature and moisture required for gentle generation of gas for the fermentation process.

[9] According to the mold for making bread of the present invention, in addition, the flange portion is provided on the both side ends of the body, thereby allowing the mold to be stably supported and keeping the impact caused upon the collision against a floor from being directly applied to the body. Brief Description of Drawings

[10] FIG.1 is a perspective view showing the state where an opening and closing cover is mounted on a body in a mold for making bread according to the present invention.

[11] FIG.2 is a perspective view showing the state where the opening and closing cover is

demounted from the body in the mold for making bread according to the present invention.

[12] FIG.3 is a side view showing the opening and closing cover mounted in the mold for making bread according to the present invention.

[13] FIG.4 is a side view showing the opening and closing cover being separated from the mold for making bread according to the present invention.

[14] FIG.5 is a cross-sectional view showing another body having a flower shape in the mold for making bread according to the present invention.

[15] FIG.6 is a cross-sectional view showing another body having a heart shape in the mold for making bread according to the present invention.

[16] *Explanation on reference numerals of the main parts in the drawings*

[17] 10: body 11: flange portion

[18] 20: opening and closing cover

[19] 21: folding portion

[20] 22: hinge shaft 23: latch

[21] 23': shaft pin 24: guide portion

[22] 25: knob

Best Mode for Carrying out the Invention

[23] Hereinafter, an explanation on a mold for making bread according to the present invention will be given with reference to the attached drawings.

[24] Referring to the whole configuration of a mold for making bread according to the present invention, first, the mold includes a generally cylindrical body 10 having a hollow interior, a generally square-shaped flange portion 11 formed integrally with the body 10 in such a manner as to extend outwardly from each of the opened both side ends of the body 10, and an opening and closing cover 20 adapted to be detachably mounted on the flange portion 11.

[25] Especially, the opening and closing cover 20 includes a guide portion 24 formed along a side edge thereof to face the flange portion 11 in such a manner as to allow the flange portion 11 to be coupledly inserted thereto, a folding portion 21 formed at one side thereof in such a manner as to be folded about a hinge shaft 22 mounted in the middle portion thereof, and a knob 25 formed protrudedly on the outer surface of the folding portion 21.

[26] In addition, the opening and closing cover 20 has a latch 23 mounted at the top end thereof so as to allow the folding portion 21 to be constrained to the flange portion 11 therethrough, and the latch 23 is rotatably fixed by means of a shaft pin 23'.

[27] The latch 23 has a fixing groove (not shown) formed to fixedly insert the flange portion 11 and the folding portion 21 at the same time thereinto.

[28] Also, the opening and closing cover 20 includes a concavo-convex portion 22 formed on an edge thereof so as to abut against the hinge shaft 22, the concavo-convex portion being formed with concaves and convexes which are alternately arranged with each other so as to conduct the folding operation together with the folding portion 21, thereby preventing the material to be molded (dough) from leaking to the outside through the hinged portion thereof.

[29] Now, an explanation on the process of making the bread by using the mold according to the present invention and the operating effects thereof will be given.

[30] First, in the state where the body 10 and the opening and closing cover 20 are separated from each other, the material to be molded (dough) after primary and secondary fermentation processes have been completed is put into the body 10 of the mold, and next, the opening and closing cover 20 is insertedly fit to the flange portion 11 formed on each of the both side ends of the body 1 in such a manner as to allow the flange portion 11 to be slid along the guide portion 24 formed thereon. In the state where the folding portion 21 of the opening and closing cover 20 is opened, the material to be molded (dough) is subjected to tertiary fermentation for a predetermined period of time in the state of being exposed to the outside.

[31] At this time, since the body 10 of the mold according to the present invention has a cylindrical shape, it is difficult to be fixedly disposed on a predetermined place, but since the flange portion 11 and the opening and closing cover 20 mounted at each of the both side ends of the body 10 have a square shape, the mold of the present invention does not roll or moved, without having any separate supporting legs, while being stably supported during the fermentation process.

[32] While the fermentation process is being conducted, further, it can be checked periodically by a user s eyes through the folding portion 21 mounted on one side of the opening and closing cover 20, and in the same manner as above, the air, temperature and moisture required for the fermentation process can be effectively supplied and adjusted through the folding portion 21.

[33] As shown in FIG.3, that is, if the latch 23 serving to constrain the flange portion 11 and the folding portion 21 thereto is lifted up, it is rotated around the shaft pin 23', thereby allowing the flange portion 11 and the folding portion 21 to be released from their constrained state. At this time, if the knob 25 is held and pulled by the user hand, the folding portion 21 is opened around the hinge shaft 22, thereby permitting the air, temperature and moisture to be effectively supplied and adjusted therethrough.

[34] Accordingly, since the supply of air, temperature and moisture through the folding portion 21 is smoothly achieved to allow gas to be generated in the body 10 during the fermentation process, the bread having a desired specific shape (for example, circular shape, heart shape, and the like) can be produced.

[35] If the tertiary fermentation process is completed, the material to be molded (dough) is baked in an oven, thereby completing the production of bread. At this time, the molded product fully risen in the inside space of the body 10 is more filled in the inside space of the body 10 by means of the heat generated through the oven and comes into close contact with the inner wall periphery of the mold during the baking. When the baking is completed, an indirect impact is applied to the body 10 to provide a gap between the bread filled inside the body 10 and the body 10 of the mold, thereby allowing the bread to be easily separated from the mold.

[36] That is, when the mold drops to the floor from a predetermined height, the indirect impact is applied from the flange portion 11 to the body 10, while the body 10 is being spaced apart from the floor by means of the flange portion 11, without any direct contact with the floor, so that the bread can be easily separated from the inner wall periphery of the mold.

[37] After that, when the opening and closing cover 20 is separated from the flange portion 11, the bread can be easily drawn from the inside of the body 10.

[38] On the other hand, FIG.5 is a cross-sectional view showing another flower-shaped mold body in the mold for making bread according to the present invention, wherein while the flange portion 11 has the square shape, the body 10 has a flower shape. As shown in FIG.6, further, the body 10 may have a heart shape. The variation in the shape of the body 10 desirably permits the outer appearance of the bread to be more beautiful or specific.

[39] While the specific preferred embodiment of the present invention has been described, it is obvious to those skilled in the art that the structure of the mold of the present invention may be changed and modified within the scope and spirit of the present invention.

[40] For example, the flange portion 11 has the square shape in the embodiment of the present invention, but even when the flange portion 11 has a round shape or another shape, it can be coupled to the guide portion 24 of the opening and closing cover 20.

[41] Accordingly, while the present invention has been described with reference to the particular illustrative embodiments, it is not to be restricted by the embodiments but only by the appended claims. It is to be appreciated that those skilled in the art can change or modify the embodiments without departing from the scope and spirit of the present invention.