CN203985909U - Nougat cake structure - Google Patents

Abstract

A nougat cake structure mainly comprises an upper biscuit body, a lower biscuit body and a nougat body clamped between the upper biscuit body and the lower biscuit body. The nougat body is prepared by boiling, stirring and cooling raw materials, adding stuffing such as peanut, sesame and the like into a machine, then cutting the raw materials coated with the stuffing to form the nougat body for later use, and clamping the nougat body by the upper biscuit body and the lower biscuit body, so that the taste of the biscuit and the nougat can be tasted simultaneously when the nougat body is eaten. The nougat can be made into viscous or paste, and can form a taste of popping milk when being eaten.

Description

Nougat cake structure

technical field

The utility model relates to a nougat cake structure, in particular to a nougat cake structure which can taste biscuit and nougat taste at the same time.

Background technique

At present; most of the existing biscuit structures only lie in changes in specific tastes. Among them, such as biscuits for infants or children, the difference is that different single flavors or patterns printed on the surface of the biscuits attract the desire to buy, and it is impossible to try multiple flavors from a single biscuit snack. In particular, traditional desserts or snacks usually set biscuits and candies into different categories, so that biscuits have not changed much for a long time, which relatively reduces the choice of consumers and is difficult to meet people's needs. In view of this, the applicant developed and improved a nougat cake structure through continuous research and experiments, especially a nougat cake structure that can taste biscuit and nougat flavors at the same time.

Utility model content

The main purpose of the utility model is to provide a structure of nougat cake, so that consumers can enjoy the taste of biscuits and nougat at the same time.

The aforementioned nougat cake structure includes an upper biscuit body and a lower biscuit body, and a nougat body sandwiched between the upper biscuit body and the lower biscuit body. Among them, the nougat body boils, stirs and cools the raw materials, then adds fillings such as peanuts and sesame seeds to the machine, and then divides the raw materials coated with the fillings to form a nougat body for use. The nougat body is sandwiched by the upper biscuit body and the lower biscuit body, so that the taste of the biscuit and the nougat can be tasted at the same time when eating.

The structure of the aforementioned nougat cake, the filling of the nougat body, can be made into a viscous or paste shape, so that it can form a bursting texture when eaten.

The above biscuit body and the lower biscuit body of the utility model, and the nougat body interposed between the upper biscuit body and the lower biscuit body constitute a nougat cake structure. To provide consumers with the taste of biscuits and nougat at the same time.

Description of drawings

Figure 1 is an exploded perspective view of the utility model.

Fig. 2 is a perspective view of the utility model.

Fig. 3 is a sectional view of the utility model.

Fig. 4 is the manufacturing flow chart of the utility model.

【Symbol Description】

1. Put on the biscuit body

2. Lower the biscuit body

3. Nougat body

4. Filling.

Detailed ways

Please refer to FIG. 1 and FIG. 2 at the same time, which are the three-dimensional exploded view and the three-dimensional view of the present utility model. As shown in the figure, the utility model includes an upper biscuit body 1 and a lower biscuit body 2 , and a nougat body 3 sandwiched between the upper biscuit body 1 and the lower biscuit body 2 . Among them, the nougat body 3 is made by boiling, stirring and cooling the raw materials, adding fillings 4 such as peanuts and sesame seeds in the machine, and then dividing the raw materials coated with the fillings 4 to form nougat The body 3 is ready for use, and the nougat body 3 is sandwiched by the upper biscuit body 1 and the lower biscuit body 2, so that the taste of the biscuit and the nougat can be tasted at the same time when eating. The filling of the nougat body 3 can be made into a viscous shape or a paste shape, which can form a bursting mouthfeel when eaten.

Please refer to Fig. 3, which is a sectional view of the present utility model. As shown in the figure, after the production of the utility model is completed, the nougat body 3 is sandwiched between the upper biscuit body 1 and the lower biscuit body 2. With the help of the stickiness of the nougat body 3, the upper biscuit body 1 The bottom edge of the biscuit and the upper edge of the lower biscuit body 2 are tightly fixed with the nougat body 3, so that the nougat body 3 is tightly sandwiched between the upper biscuit body 1 and the lower biscuit body 2. When eating, it can be eaten at the same time. Bite off the biscuit body 1, the lower biscuit body 2 and the nougat body 3 to taste the biscuit and nougat at the same time. In the utility model, since the nougat body 3 is coated with the filling material 4, in addition to increasing the taste of the nougat cake, the filling material 4 can be made into a viscous or paste shape, which can form a bursting mouthfeel when eaten.

Please refer to Fig. 4, which is a manufacturing flow chart of the present utility model. As shown in the figure, the manufacturing process of the present utility model at least includes the following steps:

1. After adding the auxiliary ingredients to the sugar raw materials, boil the sugar and simmer, and then cool it after stirring.

2. Put the aforementioned cooled sugar material into the machine, and put the stuffing (such as peanut butter, sesame, etc.) into the stuffing groove of the machine, and mix it with the cooled sugar material so that the stuffing is wrapped in the sugar material.

3. Divide the sugar material coated with the filling to form a single nougat body.

4. Combine the biscuit with the aforementioned nougat body, place the biscuit on the upper and lower edges of the nougat body to form a nougat cake.

5. Pack the nougat cake in a packaging bag.

The aforementioned examples are only to illustrate the preferred implementation modes of the present utility model, rather than limiting the scope of the present utility model. All minor modifications and changes will still not lose the gist of the utility model, and will not break away from the spirit of the utility model category.

To sum up, the above biscuit body and the lower biscuit body of the present invention, and the nougat body sandwiched between the upper biscuit body and the lower biscuit body constitute a nougat biscuit structure. To provide consumers with the taste of biscuits and nougat at the same time.

Claims (2)

1. an oagat cake structure, is characterized in that, comprises biscuit body and lower biscuit body, and be folded in the nougat body of biscuit body and this lower biscuit body on this, the external fillings that is coated with of this nougat, fillings can be made as sticky shape or paste, is formed the mouthfeel of quick-fried slurry when edible.

2. the oagat cake structure as described in claim 1, is characterized in that, fillings is peanut, sesame.