Release paper for food baking

A release paper and food technology, applied in special paper, textiles, papermaking, paper, etc., can solve the problems affecting product taste and shape, uneven heating at the bottom of food, waste of materials and product shape, etc., to improve product taste and appearance Aesthetics, improved appearance integrity, weight reduction effects

Pending Publication Date: 2018-12-11
오리온푸드컴퍼니리미티드
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] (1) The release force is poor, and after baking, the food sticks to the release paper more, resulting in waste of materials and product shape defects, and an increase in unqualified products, thereby increasing production costs;
[0007] (2) The air permeability is poor. During the baking process, the water vapor inside the food is difficult to penetrate from the bottom of the food. On the one hand, the bottom of the food is heated unevenly. On the other hand, large pores and bubbles are generated at the bottom of pastries and other products. Affect product taste and appearance

Method used

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  • Release paper for food baking

Examples

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no. 1 example

[0052] figure 1 It is a cross-sectional view of a release paper for food baking according to the first embodiment of the present invention.

[0053] Such as figure 1 As shown, according to an embodiment of the present invention, a release paper 100 for food baking is provided, including a base paper layer 110 and a release layer 120; wherein the release layer 120 is formed by curing a water-based release agent.

[0054] The optional material for the backing paper layer 110 is high-density paper, which can prevent the release agent from penetrating into the backing paper layer 110 to a certain extent, so as to prevent the problems of poor curing of the release agent and excessive dosage of the release agent. For example, you can choose High-density matt paper or high-density wood pulp paper, etc.

[0055] When the backing paper layer 110 has a higher density, the release layer 120 can be directly arranged on the backing paper layer 110; A coating layer may be provided betwee...

no. 2 example

[0065] figure 2 It is a top view of the release paper for food baking according to the second embodiment of the present invention; image 3 It is a top view of a release paper for food baking according to another optional implementation of the second embodiment of the present invention; Figure 4 It is a top view of a release paper for food baking according to yet another optional implementation of the second embodiment of the present invention.

[0066] Such as figure 2 As shown, in some optional embodiments of the present invention, the air holes 130a are uniformly arranged to ensure that the food is evenly heated during the baking process. It should be noted that the air holes 130a in this embodiment include the actual use range of the release paper 100a, and the air holes 130a may not be provided for areas such as the edge of the release paper that are not in contact with food in actual use.

[0067] The meaning of "uniform" in this embodiment is not limited to for ex...

no. 3 example

[0069] Figure 5 is a top view of a release paper for food baking according to a third embodiment of the present invention, Figure 6 It is a top view of a release paper for food baking according to another optional implementation of the third embodiment of the present invention.

[0070] Such as Figure 5 As shown, in some optional embodiments of the present invention, the release paper 100b is provided with a selected area 140b; the diameter of the air hole 130b located in the selected area 140b is larger than that located outside the selected area 140b The diameter of the pores 130b; or, the distribution of the pores located in the selected area is denser than the distribution of the pores located outside the selected area. In the process of food baking, water vapor can easily and evenly penetrate from the top and side of the food near the surface of the food, especially the part near the top and side of the food, so as to achieve uniform heating; but inside the food, esp...

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Abstract

The embodiments of the invention provide release paper for food baking, wherein the release paper can meet the safety requirements of food baking, can provide good release effect, and further can ensure gas permeability. According to the embodiments of the invention, the release paper for food baking is provided, and comprises a bottom paper layer and a release layer, wherein the release layer isformed by curing a an aqueous release agent, the release paper is provided with gas holes, and the gas holes penetrate through the release paper.

Description

technical field [0001] The invention relates to the technical field of food baking, in particular to a release paper for food baking. Background technique [0002] Release paper, also known as release paper, anti-adhesive paper, silicone oil paper, is a kind of anti-adhesive paper that prevents prepreg from sticking and can protect prepreg from pollution. Ordinary release paper is mainly used to prevent moisture and oil. to the role of product isolation. [0003] In the prior art, the release paper used in the field of non-food baking is coated with a release agent on the base paper layer, and promotes the curing of the release agent to form a release layer, relying on the characteristics of the release layer to achieve the release effect. The release agent used in the prior art mainly uses organic solvents such as toluene. Under the high temperature conditions of food baking, the release layer may have organic solvents such as toluene to dissolve and there is a food safety...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): D21H19/32D21H19/16D21H27/00
CPCD21H19/32D21H19/16D21H27/001
Inventor 袁永利武立杰李鸿儒
Owner 오리온푸드컴퍼니리미티드
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