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Process for baking a food product

a technology for baking food and process, which is applied in baking, baking oven, special goods baking, etc., can solve the problems of high cost, one month of storage life, and large hazard of the platinum catalyst used in the disclosed methods in the prior art, and achieves the effects of low cost, nontoxic, and good performan

Inactive Publication Date: 2006-11-23
YEUNG RICKY K C
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a process for baking a food product using a confectionery mold made from silicone. The mold is cheap, better in performance, and nontoxic. The process involves preparing a flexible and foldable mold by cross-linking silicone in the presence of a peroxide as a cross-linking agent. The mold is then placed in a bake oven and the food product is placed inside it. The mold is taken out of the bake oven after a predetermined period of time, and the baked food product is taken out of the mold. The technical effect of this invention is to provide a safe and efficient process for baking food products using a nontoxic confectionery mold made from silicone.

Problems solved by technology

However, platinum catalysts used in the disclosed methods in the prior art are high in cost, great in hazard, short in retention period so as to be preserved under a refrigeration condition, and only about one month of storage life.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0024] 100 weight parts of dimethyl-vinyl siloxane silicone gum and 2 weight parts of C-8 were press-vulcanized at 165° C. for 10 minutes by using conventional compression moulding method, and then baked at 200° C. for 4 hours. The resultant baked product was rinsed with boiling water for 4 hours, then ultrasonic-treated under ultrasonic wave for 15 minutes to obtain a product of the present invention.

example 2

[0025] 100 weight parts of dimethyl-vinyl siloxane silicone gum and 0.5 weight part of C-8A were press-vulcanized at 165° C. for 10 minutes by using conventional compression moulding method, and then baked at 200° C. for 4 hours. The resultant baked product was rinsed with boiling water for 4 hours, then ultrasonic-treated under ultrasonic wave for 15 minutes to obtain a product of the present invention.

Example 3

[0026] 100 weight parts of dimethyl-vinyl siloxane silicone gum and 1 weight part of C-8B were press-vulcanized at 165° C. for 10 minutes by using conventional compression moulding method, and then baked at 200° C. for 4 hours. The resultant baked product was rinsed with boiling water for 4 hours, then ultrasonic-treated under ultrasonic wave for 15 minutes to obtain a product of the present invention.

Example 4

[0027] 100 weight parts of dimethyl-vinyl siloxane silicone gum and 3 weight parts of C-8 were press-vulcanized at 165° C. for 5 minutes by using conventional comp...

example 3

[0030] 100 weight parts of dimethyl-vinyl siloxane silicone gum and 1 weight part of C-8B were press-vulcanized at 165° C. for 10 minutes by using conventional compression moulding method, and then baked at 200° C. for 4 hours. The resultant baked product was rinsed with boiling water for 4 hours, then ultrasonic-treated under ultrasonic wave for 15 minutes to obtain a product of the present invention.

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Abstract

The present invention relates to a process for baking a food product utilizing a confectionery mould made from silicone. The confectionery mould is obtained by mixing and reacting a crosslinkable silicone, especially methyl-vinyl siloxane (VMQ), and a peroxide as a cross-linking agent.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a process for baking a food product. In particular, this invention relates to a process for baking a food product utilizing a confectionery mould made from silicone. BACKGROUND OF THE INVENTION [0002] U.S. Pat. No. 6,197,359 discloses a method by cross-linking methyl-vinyl polysiloxane as a heat-curable elastomer with a hydrogen-containing silicone oil in the presence of a Pt catalyst to prepare confectionery moulds and baking receptacles. However, platinum catalysts used in the disclosed methods in the prior art are high in cost, great in hazard, short in retention period so as to be preserved under a refrigeration condition, and only about one month of storage life. [0003] In order to solve the aforesaid problems in the prior art, the inventors have worked on these problems in a deep-going way, and found that the aforesaid problems can be solved by using a peroxide as a cross-linking agent. Therefore, the present inven...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23G3/02A21B5/00
CPCA21B5/00A21B3/138
Inventor YEUNG, RICKY K. C.
Owner YEUNG RICKY K C