TWM552738U - Structure of snack food - Google Patents

Description

Structure of snack food

The present invention provides a structure of a snack food, in particular, a structure of a snack food which provides a plurality of tastes and a plurality of mouthfeel and which enhances structural strength to avoid collapse.

According to the prevalence of afternoon tea and the rapid expansion of chain coffee shops, cakes and other desserts have already been integrated into life. People often use the taste of dessert to relieve stress and relax. Among them, the cheese cake is quite equivalent. Common and widely loved desserts.

The conventional cheese cake comprises a biscuit bottom and a cheese body on the bottom of the biscuit. The biscuit bottom contains flour and eggs, and the cheese body contains cheese and eggs, although the biscuit bottom and the cheese body taste. It is different, but the taste of the biscuit bottom and the cheese body is relatively simple and unchanged, it is easy to eat, and the biscuit bottom can be limited by the weight, which is easy to collapse due to the weight of the corpus.

Therefore, how to solve the above problems and deficiencies in the past, that is, the applicants of the new type and the relevant manufacturers engaged in this industry are eager to study the direction of improvement.

Therefore, in view of the above-mentioned shortcomings, the applicants of this new type have collected relevant information, evaluated and considered through multiple parties, and have accumulated many years of experience in the industry, through continuous trial and modification, to design such a variety of flavors and plurals. A new patent for the structure of the snack food that enhances the strength of the structure and avoids the collapse of the snack food.

The main purpose of the novel is to provide different tastes and tastes at the same time.

Another main purpose of the novel is to strengthen the structural strength to prevent collapse.

To achieve the above object, the present invention comprises at least one base member comprising at least one flour layer, at least one base egg layer disposed on the flour layer, and at least one base milk disposed on the base egg layer An oil layer, at least one base saccharide layer disposed on the base cream layer, and at least one salt layer disposed on the base cream layer, and the base member is provided with at least one first cover layer, and the first cover layer comprises at least one Covering the cream layer and at least one nut layer disposed on the cream layer, and the first cover layer is provided with at least one second cover layer, the second cover layer comprises at least one cheese layer, and at least one is disposed on the cheese layer Covering the sugar layer, at least one covered egg layer disposed on the cheese layer, and at least one layer of fresh cream disposed on the layer covering the egg; therefore, when the invention is consumed, the novel is transmitted through the base member, the first cover The layer and the second cover layer each provide a different taste and mouthfeel, for example, the base member provides a salty sweet taste and a crispy mouthfeel, the first cover layer provides a nutty taste and a chewed mouthfeel, or the second cover layer provides Fresh cream and cheese taste and thick and smooth mouthfeel, etc., and the flour layer of the base member and the nut layer of the first cover layer have a certain structural strength for supporting the weight of the second cover layer, thereby strengthening the new The overall structural strength is prevented from collapsing. With the above-mentioned technology, it is possible to make a breakthrough in the problem that the taste of the cheese is easy to eat, and it is easy to be broken due to the collapse of the weight of the body. A variety of flavors and multiple mouthfeel, and enhance the structural strength to avoid the practical progress of collapse.

1‧‧‧Base element

11‧‧‧Flour layer

12‧‧‧Basic egg layer

13‧‧‧Basic cream layer

14‧‧‧Basic sugar layer

15‧‧‧Salt layer

2‧‧‧First cover

21‧‧‧ Covering the cream layer

22‧‧‧ nut layer

3‧‧‧Second overlay

31‧‧‧ cheese layer

32‧‧‧ Covering the sugar layer

33‧‧‧ Covering the egg layer

34‧‧‧Fresh cream layer

4‧‧‧Fixing device

5‧‧‧Bakeware

6‧‧‧Oven

The first figure is a schematic diagram of the implementation of the preferred embodiment of the present invention.

The second drawing is a schematic cross-sectional view of a preferred embodiment of the present invention.

The third figure is a schematic diagram of the first baking of the preferred embodiment of the present invention.

The fourth figure is a schematic view of the arrangement of the preferred embodiment of the present invention.

The fifth drawing is a schematic view of the cover of the preferred embodiment of the present invention.

Figure 6 is a schematic illustration of the re-baking of the preferred embodiment of the present invention.

Figure 7 is a schematic view of the removal of the preferred embodiment of the present invention.

In order to achieve the above objects and effects, the technical means and structure adopted by the present invention are described in detail in the preferred embodiment of the present invention, and the features and functions thereof are as follows.

Please refer to the first embodiment and the second figure, which are schematic diagrams and cross-sectional views of a preferred embodiment of the present invention. It is clear from the figure that the present invention includes at least one base member 1, at least one first cover. a layer 2, and at least a second cover layer 3, wherein the base member 1 comprises at least one flour layer 11, At least one base egg layer 12 disposed on the flour layer 11, at least one base cream layer 13 disposed on the base egg layer 12, at least one base sugar layer 14 disposed on the base cream layer 13, and at least one The salt layer 15 on the base cream layer 13, and the flour layer 11, the base egg layer 12, the base cream layer 13, the base sugar layer 14, and the salt layer 15 are bonded to each other through at least one oven, in this embodiment. The flour layer 11 comprises at least one low-gluten flour, and the base egg layer 12 comprises at least one egg yolk, and at least one egg protein disposed on the egg yolk.

The first cover layer 2 is disposed on the base member 1, and the first cover layer 2 comprises at least one cover layer 21 and at least one nut layer 22 disposed on the cover cream layer 21. In this embodiment, a nut layer is provided. 22 contains at least one walnut as an implementation.

The second cover layer 3 is disposed on the first cover layer 2, and the second cover layer 3 comprises at least one cheese layer 31, at least one cover sugar layer 32 disposed on the cheese layer 31, and at least one disposed on the cheese layer 31. The cover egg layer 33 and at least one fresh cream layer 34 disposed on the cover egg layer 33, in the embodiment, the cover egg layer 33 comprises at least one egg yolk, and at least one is placed on the egg yolk. Egg protein, and the fresh cream layer 34 comprises at least one animal fresh cream as an embodiment. In addition, the base member 1, the first cover layer 2, and the second cover layer 3 are combined with each other via at least one oven, and the above is only One of the implementation aspects of the present invention is not limited thereto.

Please refer to the first to seventh figures at the same time, which is a schematic diagram, a cross-sectional view, a first baking diagram, a placement diagram, a cover diagram, a re-baking diagram, and a take-out schematic diagram of the preferred embodiment of the present invention. As is clear from the figure, when the present invention is to be made, as shown in the third figure, the flour layer 11, the base egg layer 12, the base cream layer 13, the base sugar layer 14, and the salt layer 15 are first stirred. To foam, placed on the baking sheet 5 and sent to the oven 6 for baking, so that the flour layer 11, the base egg layer 12, the base cream layer 13, the base sugar layer 14, and the salt layer 15 are combined with each other. The base member 1 is produced.

As shown in the fourth figure, at least one type of device 4 is placed on at least one of the baking trays 5. In the present embodiment, the setting device 4 is used as a mousse ring element, and the walnut is crushed and then placed on the cream layer. A nut layer 22 is produced on the 21 to produce a first cover layer 2, and the first cover layer 2 and the cooled base member 1 are placed in the sizing device 4.

As shown in the fifth figure, the cheese layer 31 and the cover sugar layer 32 are firstly mixed, and the cover egg layer 33 is added and mixed well, and the fresh cream layer 34 is added and mixed to form a second cover layer 3, and then the first Two coverage The layer 3 is placed in the sizing device 4 to cover the base element 1 and the first cover layer 2.

As shown in the sixth figure, the baking tray 5 (the base member 1, the first covering layer 2, the second covering layer 3, and the sizing device 4) is placed in the oven 6 for baking to make the base member 1, the first The cover layer 2 and the second cover layer 3 are combined with each other.

As shown in the seventh drawing, the present invention (the base member 1, the first covering layer 2, and the second covering layer 3) is removed from the baking tray 5, and is taken out from the sizing device 4 to complete.

Because the flour layer 11 is baked to have a certain structural strength, and the nut layer 22 has a certain structural strength, the base member 1 and the first covering layer 2 can cooperate with the weight of the second covering layer 3 to avoid the present invention. The occurrence of collapse and deformation makes it easier to save.

Further, the flour layer 11, the base egg layer 12, the base cream layer 13, the base sugar layer 14, and the salt layer 15 of the base member 1 are blended to provide a salty and sweet biscuit taste and a crispy mouthfeel, and the first cover layer 2 The cream layer 21 and the nut layer 22 are combined to provide a refreshing nut butter taste and a chewed mouthfeel, and the second cover layer 3 of the cheese layer 31, the cover sugar layer 32, the cover egg layer 33, and the fresh cream layer 34 are combined. It offers a sweet creamy cheese flavor and a smooth, rich mouthfeel that provides a variety of flavors and complex mouthfeel.

Therefore, the key to the structure of the novel snack food is to improve the use of the technology:

1. The base member 1 (the flour layer 11, the base egg layer 12, the base cream layer 13, the base sugar layer 14, and the salt layer 15), the first cover layer 2 (covering the cream layer 21, and the nut layer 22) And the second cover layer 3 (the cheese layer 31, the cover sugar layer 32, the cover egg layer 33, and the fresh cream layer 34) cooperate to make the present invention achieve practical progress in providing a variety of tastes and plural mouthfeel.

2. By combining the base member 1 (the flour layer 11) and the first cover layer 2 (the nut layer 22), the present invention achieves the structural strength of the lift to avoid collapse, and is convenient for preservation and practical progress.

However, the above description is only the preferred embodiment of the present invention, and thus does not limit the scope of the patent of the present invention. Therefore, all the simple modifications and equivalent structural changes that are made by using the present specification and the drawings are the same. It is included in the scope of this new patent and is given to Chen Ming.

In summary, the structure of the novel snack food can achieve its efficacy and purpose when it is used. Therefore, the novel is a new type of practicality, which is in conformity with the application requirements of the new patent, and is applied according to law. I hope that the trial committee will grant this new model as soon as possible to protect the hard work of the applicant. The audit committee has any doubts. Please do not hesitate to give instructions. The applicant will try his best to cooperate with him.

1‧‧‧Base element

11‧‧‧Flour layer

12‧‧‧Basic egg layer

13‧‧‧Basic cream layer

14‧‧‧Basic sugar layer

15‧‧‧Salt layer

2‧‧‧First cover

21‧‧‧ Covering the cream layer

22‧‧‧ nut layer

3‧‧‧Second overlay

31‧‧‧ cheese layer

32‧‧‧ Covering the sugar layer

33‧‧‧ Covering the egg layer

34‧‧‧Fresh cream layer

Claims (10)

A snack food structure comprising: at least one base member comprising at least one flour layer, at least one base egg layer disposed on the flour layer, and at least one substrate disposed on the base egg layer a cream layer, at least one base saccharide layer disposed on the base cream layer, and at least one salt layer disposed on the base cream layer; at least one first cover layer, the first cover layer being disposed on the base member And the first cover layer comprises at least one layer covering the cream layer and at least one nut layer disposed on the cover cream layer; and at least one second cover layer disposed on the first cover layer And the second cover layer comprises at least one cheese layer, at least one cover sugar layer disposed on the cheese layer, at least one covered egg layer disposed on the cheese layer, and at least one of the covered eggs A layer of fresh cream on the layer. The structure of the snack food according to claim 1, wherein the base member, the first covering layer, and the second covering layer are selectively disposed in at least a certain type of device. The structure of the snack food according to claim 2, wherein the setting device is a mousse ring element. The structure of the snack food according to claim 2, wherein the setting device is provided on at least one baking tray. The structure of the snack food according to claim 1, wherein the flour layer, the base egg layer, the base cream layer, the base sugar layer, and the salt layer are combined with each other through at least one oven. The structure of the snack food according to claim 1, wherein the base member, the first covering layer, and the second covering layer are combined with each other via at least one oven. The structure of the snack food according to claim 1, wherein the flour layer comprises at least one low-gluten flour. The structure of the snack food according to claim 1, wherein the base egg layer and the covered egg layer comprise at least one egg yolk and at least one egg protein disposed on the egg yolk. The structure of the snack food according to claim 1, wherein the nut layer comprises at least one walnut. The structure of the snack food according to claim 1, wherein the fresh cream layer comprises at least one animal fresh cream.