A bread manufacturing method that embodies the design concept.

Abstract

A method for manufacturing bread embodying a design image, which is realized through a process of manufacturing at least one edible powder corresponding to at least one color constituting the design image to be embodied on the surface of the bread, and sequentially sprinkling the at least one edible powder into the coloring holes while sequentially arranging at least one panel having coloring holes formed corresponding to the color-by-color images constituting the design image on the surface of the bread. According to the present invention, by embodying the design image in such a way that edible powders having various colors are sequentially sprinkled onto the upper surface of the bread through the coloring holes of the mask panel, it is possible to successfully embody a design image that forms an integral part with bread such as castella. Also, according to the present invention, by embodying the design image using a plurality of mask panels each having coloring holes formed corresponding to each design area in sequence, it is possible to delicately embody a very delicate design image on the surface of the bread.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing bread with a design image. More specifically, by embodying the design image in such a way that edible powders having various colors are sequentially sprinkled on the upper surface of the bread through the coloring holes of the mask panel, not only can a design image forming an integral part with bread such as castella be successfully embodied, but also by embodying the design image using a plurality of mask panels each having coloring holes corresponding to each design area, a very delicate design image can be precisely embodied on the surface of the bread. The present invention relates to a method for manufacturing bread with a design image thus embodied.

Background Art

[0002] With the development of confectionery and bread-making technologies, decorative cakes that decorate the outer surface of products with various materials and shapes to enhance the aesthetic sense of cakes are widely sold.

[0003] On the other hand, conventional decorative cakes according to the prior art are produced by applying an icing treatment to a cake sheet using fresh cream or the like and then applying various colored syrups or the like on the icing-treated surface.

[0004] However, the image drawn in such a tracing manner on the icing-treated surface of the cake sheet has to be embodied in a state separated from the cake sheet constituting the cake body, so there is a limit in that a design unity with the cake body cannot be formed.

[0005] Moreover, the conventional method of applying a coloring material such as syrup on the icing-treated surface of the cake sheet has a technical limitation in that it cannot be applied to general bread products such as castella in which the coloring material such as syrup has to be absorbed inside because there is no icing-treated surface.

Summary of the Invention

Problems to be Solved by the Invention

[0006] Therefore, the object of the present invention is to provide a method for manufacturing bread that embodies a design image, which not only successfully embodies a design image that creates a sense of unity with bread such as castella by sequentially sprinkling edible powders of various colors onto the upper surface of the bread through coloring holes in a mask panel, but also enables the precise embodiment of a very delicate design image on the surface of the bread by sequentially using a plurality of mask panels, each of which has coloring holes corresponding to each design area.

[0007] The problems that this invention aims to solve are not limited to those described above, but also include other technical problems that can be clearly understood by a person with ordinary skill in the art to which this invention belongs from the following description. [Means for solving the problem]

[0008] A method for manufacturing bread embodying a design image according to the present invention to achieve the aforementioned objectives includes: (a) the step of manufacturing at least one edible powder corresponding to at least one color constituting a design image to be embodied on the surface of the bread; and (b) the step of sequentially sprinkling the at least one edible powder into the coloring holes while sequentially arranging at least one panel having coloring holes corresponding to color-specific images constituting the design image alternately on the surface of the bread.

[0009] Preferably, the step before step (a) further includes a step of aging the manufactured bread on a wooden rack to prevent moisture evaporation.

[0010] Furthermore, the process further includes (c) attaching a protective film to the surface of the bread. [Effects of the Invention]

[0011] According to the present invention, by sequentially sprinkling edible powders of various colors onto the upper surface of the bread through coloring holes in a mask panel, it is possible to successfully realize a design image that creates a sense of unity with bread such as castella.

[0012] Furthermore, according to the present invention, by sequentially using multiple mask panels, each having a coloring hole corresponding to a different design area, a design image can be precisely realized on the surface of the bread, even if it is extremely delicate.

[0013] The effects of the present invention are not limited to those described above, but include other effects that can be clearly understood by a person with ordinary skill in the art to which the present invention belongs from the following description. [Brief explanation of the drawing]

[0014] [Figure 1] This is a flowchart illustrating the execution process of a bread manufacturing method that embodies a design image related to one embodiment of the present invention. [Figure 2] This figure shows a design image that will be embodied in bread according to one embodiment of the present invention. [Figure 3] This figure shows the bread manufacturing process that embodies a design image related to one embodiment of the present invention. [Figure 4] Similarly, this diagram shows other manufacturing processes. [Figure 5] Similarly, this diagram shows other manufacturing processes. [Figure 6] Similarly, this diagram shows other manufacturing processes. [Figure 7] Similarly, this diagram shows other manufacturing processes. [Figure 8] Similarly, this diagram shows other manufacturing processes. [Figure 9] Similarly, this diagram shows other manufacturing processes. [Figure 10] Similarly, this diagram shows other manufacturing processes. [Best Mode for Carrying Out the Invention]

[0015] Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings. It should be noted that the same components in the drawings are denoted by the same reference numerals as much as possible. In addition, descriptions of known functions and configurations that may unnecessarily obscure the gist of the present invention are omitted.

[0016] FIG. 1 is a procedure flowchart for explaining an execution process of a method for manufacturing bread embodying a design image according to an embodiment of the present invention. Hereinafter, with reference to FIG. 1, an execution process of a method for manufacturing bread embodying a design image according to an embodiment of the present invention will be described.

[0017] First, the manufacturer ages the manufactured bread such as castella, and ages it for a predetermined period (for example, 1 to 2 days) while storing it in a wood rack (wood rack) made of oak or the like so that moisture does not evaporate from the upper surface of the bread, which is the part where the design image is formed (S110).

[0018] Next, the manufacturer produces a quantity of mask panels necessary to embody a plurality of colors included in the design image to be embodied on the upper surface of the bread as shown in FIG. 2 (S120).

[0019] Specifically, when the total number of types of colors used in a plurality of design regions constituting the design image to be embodied on the surface of the bread is 5, the manufacturer can produce a total of 5 mask panels in which coloring holes of the same size and shape as the design regions corresponding to each color are formed.

[0020] Next, the manufacturer manufactures coloring materials, which are natural edible powders (powders), having the colors to be respectively colored in a plurality of design regions constituting the design image to be embodied on the surface of the bread, for each color (S130).

[0021] For example, if the color to be used in a particular design area is yellow, the manufacturer can produce pumpkin powder to use as a natural food coloring agent; if the color to be used in a particular design area is orange, they can produce tomato powder to use as a natural food coloring agent; if the color to be used in a particular design area is black, they can produce black sesame powder to use as a natural food coloring agent; if the color to be used in a particular design area is red, they can produce red rice powder to use as a natural food coloring agent; and if the color to be used in a particular design area is blue, they can produce gardenia powder to use as a natural food coloring agent.

[0022] Furthermore, manufacturers could also produce powders of specific colors to be used for coloring in particular design areas by mixing at least two of the color-specific natural edible powders produced as described above.

[0023] Specifically, if the color to be used in a particular design area is green, a manufacturer could produce a natural food coloring by mixing gardenia powder and pumpkin powder.

[0024] After completing the production of each color of natural edible powder, the manufacturer sequentially and alternately places multiple mask panels, each having a coloring hole corresponding to a different design area, on the upper surface of the bread, thereby sequentially realizing the colors of each design area that constitute the design image to be embodied on the surface of the bread. Each color is sequentially realized by sprinkling the natural edible powder corresponding to the color of each design area onto the upper surface of the bread through the coloring holes of the mask panels (S140).

[0025] Specifically, in order to realize the design image shown in Figure 2 on the surface of the bread, the manufacturer prepares four mask panels corresponding to the design areas of the four colors (ochre, black, white, and blue) required for the design image. Each of these mask panels has a coloring hole formed therein corresponding to each color.

[0026] Subsequently, the manufacturer places a first mask panel, which has coloring holes formed in it corresponding to the ochre design area, on top of the top surface of the bread. In this state, they sprinkle ochre-colored natural edible powder through the coloring holes of the first mask panel, thereby completing the coloring of the first design area as shown in Figure 3.

[0027] Subsequently, the manufacturer places a second mask panel, which has coloring holes formed in it corresponding to the black design area in Figure 2, on top of the bread surface as shown in Figure 4. In this state, black edible powder is sprinkled through the coloring holes of the second mask panel, thereby completing the coloring of the second design area as shown in Figure 5.

[0028] Next, the manufacturer places a third mask panel, which has coloring holes formed in it corresponding to the white design area in Figure 2, on top of the top surface of the bread as shown in Figure 6. With the mask panel in this state, the manufacturer sprinkles white edible powder through the coloring holes in the third mask panel as shown in Figure 7, thereby completing the coloring of the third design area as shown in Figure 8.

[0029] Subsequently, the manufacturer places a fourth mask panel, which has coloring holes formed in it corresponding to the blue design area in Figure 2, on the top surface of the bread. In this state, blue edible powder is sprinkled through the coloring holes of the fourth mask panel, or blue edible cream, which is a material that can express the texture of a scarf, which is the shape of the design area, is applied to complete the coloring of the fourth design area as shown in Figure 9.

[0030] Thus, in this invention, by employing a printmaking method and sprinkling natural edible powder onto the upper surface of the bread through the coloring holes of a mask panel to embody the design image, it is possible to successfully embody the design image even in bread products such as castella cakes that do not have an artificial icing surface to prevent the internal absorption of coloring materials such as syrup, similar to conventional decorated cakes. Furthermore, by embodying the design image through natural edible powder that is sprinkled directly onto the upper surface of bread such as castella cakes without an artificial icing surface, a sense of unity between the design image and the bread product can be formed.

[0031] On the other hand, in carrying out the present invention, the aforementioned S110 step involves a maturation process on a wood rack made of oak or the like, which suppresses the evaporation of moisture from the upper surface of the bread. As a result, the edible powder sprinkled on the upper surface of the bread in the aforementioned S140 step does not scatter from the surface of the bread, but absorbs moisture from the surface of the bread and fuses with the surface structure of the bread, thereby forming a stable adhesion state on the surface of the bread.

[0032] Furthermore, during the maturation process in step S110 described above, the manufacturer positions the bread so that its top surface is adjacent to the upper panel of the wooden shelf, and its sides are sufficiently spaced away from the shelf. This minimizes moisture evaporation from the top surface of the bread and allows relatively more moisture evaporation to occur from the sides. As a result, the adhesion strength of the edible powder to the top surface of the bread is increased, as described above, while the side surfaces of the bread form a relatively dry tissue with less moisture, thereby reinforcing the support rigidity of the sides of the bread. This also prevents the shape of the bread from easily deforming due to external forces in the direction of gravity or lateral forces applied during the manufacturing or transportation of the product.

[0033] Subsequently, as shown in Figure 10, the manufacturer can create a manufacturer's mark on the side of the bread, such as castella, by imprinting a metal seal heated to a high temperature (e.g., 100°C). At the same time, the heat transferred to the side of the bread during the imprinting process can increase the load-bearing strength on the side of the bread through a drying process of the side surface (S150).

[0034] In this invention, the manufacturer's mark is formed on the side of the bread by imprinting a high-temperature heated seal, and the side of the bread is subjected to high-temperature heat treatment. Specifically, as shown in Figure 10, a portion of the side of the bread is heat-cured in a strip-like manner in the diagonal direction, thereby minimizing the alteration of the bread's texture through minimal heat transfer on the side of the bread, while increasing the load-bearing strength on the side of the bread over the widest possible width, both vertically and horizontally. This also prevents the shape of the bread from easily deforming due to external forces in the direction of gravity or lateral forces applied during the manufacturing or transportation of the product.

[0035] Furthermore, by increasing the load-bearing strength on the sides of the bread in this invention, it becomes possible to ensure the durability that allows the bread to maintain its original shape for the longest possible time, even with the increased load caused by the sprinkling of edible powder on the upper surface of the bread during the process of realizing the design image as described above.

[0036] Furthermore, in this invention, instead of heat-curing the entire side surface of the bread, only a diagonally oriented, band-shaped area of ​​the side surface is partially heat-cured. This minimizes the alteration of the bread's taste and texture due to the heat-curing process, while maximally preventing deformation of the bread's shape due to external forces applied vertically or horizontally.

[0037] Furthermore, in this invention, the manufacturer's marking process and the heat-curing process can be performed simultaneously through the heated seal engraving process, thereby greatly increasing the efficiency of the product manufacturing process.

[0038] On the other hand, as mentioned above, the manufacturer rapidly freezes the stamped bread at a predetermined temperature (for example, -45°C) (S160) to minimize the transfer of the high heat applied to the sides of the bread during the stamping process in step S150, which involved heating the bread to a high temperature, to the inside of the bread, thereby preventing changes in the bread's taste and texture. Furthermore, it is preferable to rapidly freeze the edible powder sprinkled on the top surface of the bread to increase its adhesion to the top surface and prevent discoloration of the edible powder.

[0039] Subsequently, the manufacturer attaches a transparent protective film to the top surface of the bread that has been frozen in step S160, thereby blocking the edible powder sprinkled on the top surface of the bread from coming into contact with the outside air. This also prevents the color of the design embodied through the edible powder from being altered by contact with the outside air (S170).

[0040] Subsequently, the manufacturer vacuum-packages the bread with the protective film attached to the top surface to more completely block contact of the edible powder sprinkled on the top surface of the bread with the outside air. This prevents the color of the design embodied through the edible powder from changing during the product's distribution process, and also prevents the product itself from deteriorating due to contact with the outside air (S180).

[0041] Subsequently, the manufacturer prepares for the delivery of the bread product, which embodies the design image according to the present invention, by storing the vacuum-packed bread in a cooler box with ice packs.

[0042] The terms used in this invention are used solely to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, terms such as "includes" or "has" are intended to specify the existence of features, figures, stages, operations, components, parts, or combinations thereof as described in the specification, and should be understood not to preemptively exclude the existence or possibility of adding one or more other features, figures, stages, operations, components, parts, or combinations thereof.

[0043] While preferred embodiments and applications of the present invention have been illustrated and described above, the present invention is not limited to the specific embodiments and applications described above. It is understood that a wide variety of modifications can be made by persons with ordinary skill in the art to which the invention belongs, without departing from the gist of the present invention as described in the claims, and such modifications should not be understood individually from the technical idea or prospects of the present invention. [Industrial applicability]

[0044] This invention has industrial applicability in the field of the bread-making industry.

Claims

1. (a) A step of producing at least one edible powder corresponding to at least one color that constitutes a design image to be embodied on the surface of the bread, (b) The step of sequentially sprinkling the at least one edible powder into the coloring holes while sequentially arranging a plurality of mask panels, each having a coloring hole corresponding to a colored image that constitutes the design image, on the surface of the bread, (c) A method for manufacturing bread that embodies a design image, comprising the step of pressing a heated metal against the side of the bread and heat-curing a portion of the side of the bread in a strip-like manner in a diagonal direction.

2. Before step (a) above, A method for manufacturing bread that embodies the design image according to claim 1, further comprising the step of aging the manufactured bread on a wooden rack to prevent moisture evaporation.

3. (d) A method for manufacturing bread that embodies the design image according to Claim 2, further comprising the step of attaching a protective film to the surface of the bread.

Images