JP3141171U - Food die cutter - Google Patents

Abstract

The present invention provides a die cutter that does not impair the entire shape of bread without baking the border between petals and petals when baking dough in a cherry petal mold.
A food puncher 100 includes a central region 110 and five projecting regions 120 that project outward from the central region 110 and are adjacent to each other. Is formed with an extension 130 extending toward the inside of the central region 110.
[Selection] Figure 1

Description

  The present invention relates to a die cutter for punching bread dough and other foods into a desired shape.

  For example, food materials such as bread dough may be die-cut into a desired shape and then heated or otherwise cooked to be processed into a final product.

  Assume that the bread dough is cut into, for example, cherry petals and then baked to bake bread.

  In such a case, if the bread dough extracted with a conventional die cutter is baked as it is, the border between the petals and the petals will overlap, and only those borders will rise, which may impair the overall shape of the bread .

  The present invention has been made in view of the problems in the conventional die cutter as described above, and when baking dough is cut into cherry petals, the boundary between petals and petals does not rise after baking. An object of the present invention is to provide a food puncher that does not impair the overall shape of the bread.

  Hereinafter, means for solving the above-described problems will be described using reference numerals used in “Embodiments of the Invention”. These reference numerals are added only for the purpose of clarifying the correspondence between the description of “Scope of Claim for Utility Model Registration” and the description of “Mode for Invention”. It should not be used to interpret the technical scope of the device described in the claims.

  In order to achieve the above object, the present invention provides a food die cutter (100, 200, 300) comprising a central region (110, 210, 310) and a central region (110, 210, 310). At least two protruding regions (120, 220, 320) that protrude outward from each other and are adjacent to each other, and the central region (110) is interposed between the two protruding regions (120, 220, 320). 210, 310) is provided with an extension (130, 230, 330) extending toward the inside.

  The length of the extension part (130, 230, 330) is preferably in the range of 3% to 25% of the total length of the die cutter (100, 200, 300).

  The lower edge of the extension (130, 230, 330) preferably has an acute angle.

  When the bread dough is die-cut with a conventional die cutter, the borders of the portions corresponding to the protruding regions overlap each other, and only those borders rise abnormally, and the shape of the whole bread is damaged.

  On the other hand, according to the die cutter according to the present invention, the bread dough is die-cut by the extension part so that the boundary of the part corresponding to each protruding area has a sufficient space. The border of the portion corresponding to is not raised after baking, and the overall shape of the bread is not impaired.

(First embodiment)
FIG. 1A is a plan view of a food die cutter 100 according to the first embodiment of the present invention, FIG. 1B is a side view of the food die cutter 100, and FIG. FIG. 1D is a cross-sectional view taken along the line AA of FIG. 1A.

  The die cutter 100 according to this embodiment is surrounded by a metal side wall and penetrates in the vertical direction. The die cutter 100 has a closed shape similar to a petal as a whole.

  The die cutter 100 protrudes radially outward from the central area 110 (area surrounded by a broken line) and an equal circumferential angle (specifically, a circumferential angle of 72 degrees) from the central area 110. On the outer periphery of the central region 110, five projecting regions 120 adjacent to each other are formed.

  Each protruding region 120 has a crescent shape.

  An extension 130 is formed between the projecting regions 120 adjacent to each other and extends inward of the central region 110 toward the center of the central region 110.

  Further, two grips 140 are formed on the upper edge of the die cutter 100 over two projecting regions 120 adjacent to each other.

  As shown in FIG. 1 (D), the lower edge of each extension 130 is formed to have an acute angle so that it can be easily stabbed into bread dough and other foods. For example, the lower edge of each extension 130 has an apex angle of 11 degrees.

  The length of each extension 130 (the length of the portion protruding into the central region 110) is the total length of the die cutter 100 (the length in the lateral direction of FIG. 1A passing through the center of the central region 110). ) Of 3% to 25%.

  The food die cutter 100 according to the present embodiment having the above-described structure is used as follows.

  Assume that the bread dough is pushed out using the die cutter 100.

  First, the lower edge (the edge opposite to the edge where the handle 140 is formed) is pressed against the bread dough.

  In this case, since the lower edge of each extension 130 is sharpened, the bread dough can be easily pushed out. If necessary, the lower edge of the portion other than the extension portion 130 can be formed to be sharpened at an acute angle.

  In the bread dough thus pushed out, the extension 130 is formed, so that a sufficient gap is formed between portions corresponding to the protruding regions 120.

  Next, a portion corresponding to each protruding region 120 is processed into a raised state (for example, a hemispherical shape) from a flat state. For example, by pressing the inner side of the hemispherical container against the portion corresponding to each protruding region 120, the portion corresponding to each protruding region 120 is raised.

  The dough is then baked in an oven or other heater.

  In the baked bread, the portion corresponding to each protruding region 120 swells in a substantially hemispherical shape, which is a preferable shape for bread.

  In this case, when the bread dough is die-cut with a conventional die cutter, the borders of the portions corresponding to the protruding regions 120 overlap, and only those borders rise abnormally, and the shape of the whole bread is damaged. It was.

  On the other hand, according to the die cutter 100 according to the present embodiment, the bread dough is die-cut by the extension 130 so that the boundary between the portions corresponding to the protruding regions 120 has a sufficient space. The boundaries of the portions corresponding to the protruding regions 120 do not rise after baking, and the overall shape of the bread is not impaired.

(Second embodiment)
2A is a plan view of a food die cutter 200 according to the second embodiment of the present invention, FIG. 2B is a side view of the food die cutter 200, and FIG. 2C is a food product. It is a perspective view of the die cutter 200. FIG.

  The die cutter 200 according to the present embodiment is surrounded by a metal side wall and penetrates in the vertical direction. The die cutter 200 has a closed cross shape.

  The die cutter 200 forms a rectangular central region 210 (a region surrounded by a broken line) and four protruding regions 220 that protrude from the central region 210 in four directions and are adjacent to each other.

  Each protruding region 220 has a trapezoidal shape.

  Between the projecting regions 220 adjacent to each other, an extension 230 extending toward the center of the central region 210 and extending inside the central region 210 is formed.

  Further, two grips 240 are formed on the upper edge of the die cutter 200 across two projecting regions 220 adjacent to each other.

  Also in the present embodiment, as in the first embodiment, the lower edge of each extension 230 is formed to have an acute angle so that it can be easily pierced by bread dough and other foods.

  The length of each extension 230 (the length of the portion protruding into the central region 210) is the total length of the die cutter 200 (the length in the lateral direction of FIG. 2A passing through the center of the central region 210). ) Of 3% to 25%.

  The food die cutter 200 according to this embodiment is used in the same manner as the die cutter 100 according to the first embodiment.

  Moreover, the food die cutter 200 according to the present embodiment has the same effects as the die cutter 100 according to the first embodiment.

(Third embodiment)
FIG. 3A is a plan view of a food die cutter 300 according to the third embodiment of the present invention, FIG. 3B is a side view of the food die cutter 300, and FIG. It is a perspective view of the die cutter 300. FIG.

  The die cutter 300 according to this embodiment is surrounded by a metal side wall and penetrates in the vertical direction. The die cutter 300 has a closed shape resembling a petal as a whole.

  The die cutter 300 protrudes radially outward from the central region 310 (region surrounded by a broken line) and an equal circumferential angle (specifically, a circumferential angle of 60 degrees) from the central region 310. , Six projecting regions 320 adjacent to each other.

  Each protruding region 320 has a triangular shape.

  Between the projecting regions 320 adjacent to each other, an extension 330 extending toward the center of the central region 310 and extending inside the central region 310 is formed.

  Furthermore, two grips 340 are formed on the upper edge of the die cutter 300 across two projecting regions 320 adjacent to each other.

  Also in this embodiment, as in the first embodiment, the lower edge of each extension 330 is formed to have an acute angle, and is easily pierced by bread dough and other foods.

  The length of each extension 330 (the length of the portion protruding into the central region 310) is the total length of the die cutter 300 (the length in the lateral direction of FIG. 3A passing through the center of the central region 310). ) Of 3% to 25%.

  The food die cutter 300 according to this embodiment is used in the same manner as the die cutter 100 according to the first embodiment.

  Moreover, the food die cutter 300 which concerns on this embodiment has an effect similar to the die cutter 100 which concerns on 1st embodiment.

1A is a plan view of a food die cutter according to the first embodiment of the present invention, FIG. 1B is a side view of the food die cutter, and FIG. 1C is a food die cutter. FIG. 1D is a cross-sectional view taken along line AA of FIG. 2A is a plan view of a food die cutter according to the second embodiment of the present invention, FIG. 2B is a side view of the food die cutter, and FIG. 2C is a food die cutter. It is a perspective view of a vessel. 3A is a plan view of a food die cutter according to the third embodiment of the present invention, FIG. 3B is a side view of the food die cutter, and FIG. 3C is a food die cutter. It is a perspective view of a vessel.

Explanation of symbols

100 Die cutter 110 according to the first embodiment of the present invention 110 Central region 120 Projection region 130 Extension portion 140 Handle 200 Die cutter 210 according to the second embodiment of the present invention 210 Central region 220 Projection region 230 Extension portion 240 Handle 300 Die cutter 310 according to the third embodiment of the present invention Central area 320 Projection area 330 Extension part 340 Handle

Claims (3)

A die cutter for food,
A central region and at least two protruding regions that protrude outward from the central region and are adjacent to each other;
The die cutter in which the extension part extended toward the inner side of the said center area | region is formed between the said 2 protrusion area | regions. 2. The die cutter according to claim 1, wherein the length of the extension is in the range of 3% to 25% of the total length of the die cutter. The die cutter according to claim 1 or 2, wherein a lower edge of the extension portion forms an acute angle.

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