Baked product
By adopting a design in which the thickness ratio of vertical ribs to horizontal ribs is 1-1.25 in baked products, the problem of uneven baking is solved, and uniform heating and consistent taste are achieved in all parts of the product.
Patent Information
- Application Number
- CN202422252978.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-13
- Publication Date
- 2025-10-03
- Estimated Expiration
- 2034-09-13
AI Technical Summary
Existing baked products have unevenness during the baking process, resulting in large differences in taste at different locations on the product.
The design adopts a thickness ratio of 1-1.25 between vertical and transverse ribs to ensure the consistent distance between the templates, achieve uniform heating through contact heat transfer, and form a concave cavity and rib structure.
It improves the baking uniformity of baked products, makes the taste of each part of the product consistent, and enhances the overall quality of the product.
Smart Images
Figure CN223403173U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of food, in particular to a baked product. Background Art
[0002] Existing baked goods are made in ovens equipped with specialized baking trays. These trays are typically filled with protrusions of varying cross-sectional shapes, resulting in a beautiful grid pattern. Baked goods are snacks primarily made from eggs and milk, which are rich in protein, fat, vitamins, and essential minerals such as iron, calcium, and potassium. However, existing baked goods suffer from uneven baking, resulting in varying textures depending on the product. Utility Model Content
[0003] The utility model provides a baking product to solve one of the above technical problems.
[0004] The technical solution of the present invention to solve the above technical problems is as follows: a baked product includes a concave cavity and ribs, the ribs enclose the concave cavity to form the ribs, the ribs include vertical ribs and transverse ribs, and the ratio of the thickness of the vertical ribs to the thickness of the transverse ribs is between 1-1.25.
[0005] The structural principle and beneficial effects of the present invention are as follows: the ratio of the thickness of the vertical ribs to the thickness of the transverse ribs is between 1 and 1.25, that is, the thickness difference between the vertical ribs and the transverse ribs is not much different. During baking, the distance between the templates located in the concave cavity is not much different. In this way, the heat transfer effect of the templates to each vertical rib and transverse rib during baking is basically consistent, so that the baked product is basically heated evenly on all sides, the baking uniformity of the product is improved, and the taste of each position of the product is basically consistent.
[0006] On the basis of the above technical solution, the present invention can also be improved as follows.
[0007] Furthermore, the depth of the concave cavity is 1-2.5 times the diameter of the inscribed circle of the cross section of the concave cavity.
[0008] The beneficial effect of adopting the above further solution is that the above structure is provided in the concave cavity, which ensures that the concave cavity has sufficient depth so that food ingredients of other flavors can be added into the concave cavity.
[0009] On the basis of the above technical solution, the present invention can also be improved as follows.
[0010] Furthermore, the transverse ribs are located in the middle of the concave cavity.
[0011] The beneficial effect of adopting the above further solution is that the above structure forms a double-sided concave cavity structure.
[0012] On the basis of the above technical solution, the present invention can also be improved as follows.
[0013] Furthermore, a filling layer is provided in the concave cavity.
[0014] The beneficial effect of adopting the above further solution is that the form and taste of the product are enriched by providing the filling layer.
[0015] On the basis of the above technical solution, the present invention can also be improved as follows.
[0016] Furthermore, the filling layer is solid granular material.
[0017] The beneficial effect of adopting the above further solution is that the solid granular material, which can be a nut-like interlayer, is provided to improve the nutrition of the product.
[0018] On the basis of the above technical solution, the present invention can also be improved as follows.
[0019] Furthermore, the filling layer is a semi-fluid viscous substance.
[0020] The beneficial effect of adopting the above further solution is: setting it as a semi-fluid viscous substance, which can be jam, cheese cream, etc., enriches the taste of the product and improves the nutrition of the product.
[0021] On the basis of the above technical solution, the present invention can also be improved as follows.
[0022] Furthermore, the cross-section of the concave cavity is polygonal.
[0023] The beneficial effect of adopting the above further solution is that the polygonal concave cavity can ensure that the thickness of the vertical ribs and the thickness of the transverse ribs are uniform overall.
[0024] On the basis of the above technical solution, the present invention can also be improved as follows.
[0025] Furthermore, the polygon on a single product is a combination of one shape or multiple shapes.
[0026] The beneficial effect of adopting the above further solution is that a combination of multiple shapes is provided on a single product, thereby enriching the appearance of the product and improving the customer experience. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 This is a front structural diagram of a first embodiment of the baked product of the present utility model;
[0028] Figure 2 This is a cross-sectional schematic diagram of Example 1 of the baked product of the present invention;
[0029] Figure 3 This is a cross-sectional schematic diagram of a second embodiment of the baked product of the present invention;
[0030] Figure 4 This is a front structural diagram of a third embodiment of the baked product of the present utility model;
[0031] Figure 5 This is a cross-sectional schematic diagram of a fourth embodiment of a baked product of the present utility model;
[0032] Figure 6 This is a cross-sectional schematic diagram of a fifth embodiment of the baked product of the present invention;
[0033] Figure 7 This is a front structural diagram of a sixth embodiment of the baked product of the present utility model;
[0034] Figure 8 This is a front structural diagram of a seventh embodiment of the baked product of the present utility model;
[0035] Figure 9 This is a front structural diagram of an eighth embodiment of the baked product of the present utility model;
[0036] Figure 10 This is a front structural diagram of a ninth embodiment of the baked product of the present utility model;
[0037] Figure 11 It is a cross-sectional schematic diagram of the tenth embodiment of the baked product of the present utility model.
[0038] In the accompanying drawings, the components represented by the reference numerals are as follows:
[0039] 1. Concave cavity, 21. Vertical ribs, 22. Horizontal ribs, 3. Filling layer. DETAILED DESCRIPTION
[0040] The principles and features of the present invention are described below in conjunction with the accompanying drawings. The examples given are only used to explain the present invention and are not used to limit the scope of the present invention.
[0041] The structural diagram of the first embodiment of the utility model baking product is shown in FIG. Figure 1 and Figure 2 .
[0042] A baked product includes a concave cavity 1 and ribs, the ribs enclose the concave cavity 1, the ribs include vertical ribs 21 and transverse ribs 22, and the ratio of the thickness of the vertical ribs 21 to the thickness of the transverse ribs 22 is between 1-1.25. Figure 1 As shown, the concave cavity 1 is rectangular; Figure 2As shown, this embodiment is a single-sided baked product, meaning that the transverse ribs 22 are located on the bottom of the product. In this embodiment, the thickness of the vertical ribs 21 is the same as that of the transverse ribs 22. Baked products are prepared using a mold cavity formed by upper and lower mold plates. The raw material fills the entire mold cavity and contacts the upper and lower mold plates. During the baking process, the raw material is heated and baked through contact heat transfer. This ensures that the baked product is heated uniformly on all sides, improving baking uniformity and maintaining a consistent taste at all locations.
[0043] The structural diagram of the second embodiment of the utility model baking product is shown in FIG. Figure 3 Compared to Example 1, this product is double-sided baked, meaning the transverse ribs 22 are located in the middle of the concave cavity 1. In this embodiment, the depth of the concave cavity 1 is the same on both sides. In specific embodiments, the depth of the concave cavity 1 can be adjusted as needed.
[0044] The structural diagram of the third embodiment of the utility model baking product is shown in FIG. Figure 4 Compared with the first embodiment, the difference is that the concave cavity 1 is square.
[0045] The structural diagram of the fourth embodiment of the baked product of the utility model is shown in FIG. Figure 5 Compared to Example 1, this embodiment differs in that the concave cavity 1 is square and has a double-sided lattice structure. The depth of the concave cavity 1 is 1.5 times the diameter of the inscribed circle of the concave cavity 1's cross section. This concave cavity 1 has sufficient depth to accommodate food ingredients of other flavors. Furthermore, this deep-cavity baked product, combined with the thickness of its vertical ribs 21 and transverse ribs 22, ensures uniform and consistent baking throughout the entire depth of the baked product.
[0046] The structural diagram of the fifth embodiment of the utility model baking product is shown in FIG. Figure 6 Compared with the fourth embodiment, the difference is that the depth of the concave cavity 1 is 2.0 times the diameter of the inscribed circle of the cross section of the concave cavity 1.
[0047] The structural diagram of the sixth embodiment of the baked product of the utility model is shown in FIG. Figure 7 Compared with the first embodiment, the difference is that the concave cavity 1 is a diamond-shaped structure.
[0048] The structural diagram of the seventh embodiment of the utility model baking product is shown in FIG. Figure 8 Compared with the first embodiment, the difference is that the concave cavity 1 is a hexagonal structure.
[0049] The structural diagram of the eighth embodiment of the utility model baking product is shown in FIG. Figure 9Compared with the first embodiment, the difference is that the concave cavity 1 of a single product is a combination structure of a hexagonal structure and a square structure.
[0050] The structural diagram of the ninth embodiment of the utility model baking product is shown in FIG. Figure 10 Compared with the first embodiment, the difference is that the concave cavity 1 is a triangular structure.
[0051] The structural diagram of the tenth embodiment of the utility model baking product is shown in FIG. Figure 11 Compared with the fourth embodiment, the present invention is characterized by a filling layer 3 provided within the concave cavity 1. In this embodiment, the filling layer 3 is a semi-fluid viscous substance, such as jam. The provision of the filling layer 3 enriches the product's appearance and flavor, improving the user experience of eating the product.
[0052] In a specific embodiment, the filling layer 3 can be solid granular material, such as nut granules.
[0053] In a specific embodiment, in order to facilitate the demolding of the product after baking, a certain demolding slope is set on the side of the concave cavity 1. The demolding slope is not shown in the illustrations of this application. The specific demolding slope is adaptively adjusted and set according to the characteristics of the product, process, etc.
[0054] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.
Claims
1. A baked product suitable for upper and lower template forming contact heat transfer baking method, comprising a concave cavity and ribs, wherein the ribs enclose the concave cavity, characterized in that: The ribs include vertical ribs and transverse ribs, and the ratio of the thickness of the vertical ribs to the thickness of the transverse ribs is between 1 and 1.
25.
2. A baked product according to claim 1, characterized in that: The depth of the concave cavity is 1-2.5 times the diameter of the inscribed circle of the cross section of the concave cavity.
3. A baked product according to claim 1, characterized in that: The transverse ribs are located in the middle of the concave cavity.
4. A baked product according to claim 2, characterized in that: A filling layer is provided in the concave cavity.
5. A baked product according to claim 4, characterized in that: The filling layer is solid granular material.
6. A baked product according to claim 4, characterized in that: The filling layer is a semi-fluid viscous substance.
7. A baked product according to any one of claims 1 to 6, characterized in that: The cross section of the concave cavity is in the shape of a polygon.
8. A baked product according to claim 7, characterized in that: The polygon on a single product is a single shape or a combination of multiple shapes.
9. A baked product according to any one of claims 1 to 6, characterized in that: The side surface of the concave cavity has a draft angle.