TWM664509U - Bubble Tea Flavor Daifuku Structure - Google Patents

Abstract

A bubble tea flavored daifuku structure comprises, from the center to the outside, a first inner layer of bubble filling, a second inner layer of milk tea flavored filling, and a soft and dense surface layer covering the second inner layer. The surface layer is present in an amount of 50%, which is a mochi skin formed by mixing and steaming raw materials such as maltose, sugar, and acetylated distarch phosphate; the first inner layer is present in an amount of 16.7%, which is pearls formed by mixing and steaming raw materials such as sugar, hydroxypropyl distarch phosphate, and brown sugar; the second inner layer is present in an amount of 33.3%, which is a milk tea flavored filling formed by mixing and steaming raw materials such as white pineapple beans, sugar, and soybean oil; the second inner layer is filled and formed with the first inner layer and coated on the surface layer, thereby forming a pearl milk tea flavored daifuku. The bubble milk tea flavored daifuku can simultaneously present the novel taste of mochi and bubble milk tea when consumed, thereby enhancing the product value of the bubble milk tea flavored daifuku.

Description

Bubble Tea Flavor Daifuku Structure

This creation is about a bubble tea flavored daifuku structure, specifically a bubble tea flavored daifuku structure that can simultaneously present the flavors of mochi and bubble tea, making the daifuku more special and novel in taste, thereby increasing the value of the daifuku product.

As shown in FIG1 , a general daifuku soft dessert includes an outer layer 11 and a filling 12. The outer layer 1 is usually a soft and thick rice material, and the outer layer 11 is filled with a single filling 12 of different flavors, such as red bean, mung bean, chestnut or strawberry. This traditional soft dessert has maintained the existing and single filling 12 flavor for a long time without much breakthrough development. Therefore, consumers usually can only choose to buy their favorite traditional single flavor, which makes it impossible to improve the product value of daifuku desserts.

In recent years, pearls (tapioca pearls) are a special food that is quite popular in Taiwan. They are usually made into pearl milk tea drinks or pearl ice products. They are not only widely loved by the locals, but also popular abroad. This is because the drinks or ice products have the sweet aroma of tea or ice products and the soft and chewy texture of pearls. However, this complex flavor has not been applied to other foods except pearl milk tea drinks or ice products, which is a pity. In view of this, the applicant has continuously studied and experimented, and then came up with a design of a pearl milk tea flavored daifuku structure, so that the daifuku can have a complex flavor, and when eaten, it can simultaneously present the novel taste of mochi and pearl milk tea.

The main purpose of this creation is to provide a bubble tea flavored daifuku structure. By combining bubble powder with sticky milk tea flavored fillings and mochi skin, the daifuku can have a complex taste, presenting the novel taste of mochi and bubble milk tea when eaten, thereby increasing the product value of the daifuku.

The aforementioned bubble milk tea flavored daifuku structure comprises, from the center to the outside, a first inner layer of bubble filling, a second inner layer of milk tea flavored filling, and a soft and fluffy surface layer covering the second inner layer. The surface layer is present in an amount of 50%, which is a mochi skin formed by mixing and steaming raw materials such as maltose, sugar, and acetylated distarch phosphate; the first inner layer is present in an amount of 16.7%, which is pearls formed by mixing and steaming raw materials such as sugar, hydroxypropyl distarch phosphate, and brown sugar; the second inner layer is present in an amount of 33.3%, which is a milk tea flavored filling formed by mixing and steaming raw materials such as white pineapple beans, sugar, and soybean oil; the second inner layer is filled and formed with the first inner layer and coated on the surface layer, thereby forming a pearl milk tea flavored daifuku. This allows Daifuku to present the novel taste of mochi and bubble milk tea at the same time when eating, thereby enhancing the product value of Daifuku.

The surface ingredients of the aforementioned bubble tea flavored daifuku structure include 44.00% maltose, 17.00% sugar, 15.80% acetylated distarch phosphate, 14.30% hydroxypropyl distarch phosphate, 8.60% water, 0.17% flavoring, 0.10% preservative (potassium hexadecene), 0.02% fatty acid glyceride and 0.01% corn syrup.

The first inner layer of the aforementioned bubble tea flavored daifuku structure includes 51.09% maltose, 20.47% sugar, 14.25% hydroxypropyl distarch phosphate, 8.60% water, 5.34% brown sugar, 0.22% cocoa powder, 0.02% fatty acid glyceride and 0.01% corn syrup.

The second inner layer of the aforementioned bubble tea flavored daifuku structure includes 60.80% white pineapple beans, 23.90% sugar, 7.30% soybean oil, 7.00% maltose and 1.00% flavoring.

Please refer to Figure 2, which is a partial cross-sectional view of the pearl milk tea flavored daifuku of the present invention. As shown in the figure, the pearl milk tea flavored daifuku 2 of the present invention comprises, from the center to the outside, a first inner layer 21, a second inner layer 22 wrapped around the first inner layer 21, and a surface layer 23 wrapped around the second inner layer 22. The first inner layer 21 is present in an amount of 16.7%, which is pearl filling, the second inner layer 22 is present in an amount of 33.3%, which is a viscous milk tea flavored filling, and the surface layer 23 is present in an amount of 50%, which is a soft and dense mochi skin. The second inner layer 22 is coated on the first inner layer 21 with a suitable thickness, and the surface layer 23 is coated on the second inner layer 22 with a suitable thickness. By matching the pearls of the first inner layer 21 with the milk tea flavor filling of the second inner layer 22, the prepared pearl milk tea flavor Daifuku 2 can form a composite pearl milk tea flavor, and the pearl milk tea flavor Daifuku 2 can simultaneously present the novel taste of mochi and pearl milk tea when eaten.

The first inner layer comprises 51.09% maltose, 20.47% granulated sugar, 14.25% hydroxypropyl distarch phosphate, 8.60% water, 5.34% brown sugar, 0.22% cocoa powder, 0.02% fatty acid glyceride and 0.01% corn syrup.

The raw materials of the second inner layer include 60.80% of white pineapple beans, 23.90% of sugar, 7.30% of soybean oil, 7.00% of maltose and 1.00% of flavoring.

The raw materials of the surface layer include 44.00% maltose, 17.00% sugar, 15.80% acetylated distarch phosphate, 14.30% hydroxypropyl distarch phosphate, 8.60% water, 0.17% flavor, 0.10% preservative (potassium hexadecene), 0.02% fatty acid glyceride and 0.01% corn syrup.

Please refer to Figures 3 and 4, which are the manufacturing flow chart and the schematic diagram of the forming device of the pearl milk tea flavored Daifuku 2 of this invention. As shown in the figure, this invention is provided with a forming device 3, which includes a first containing bucket 31 for containing pearls, a second containing bucket 32 for containing milk tea flavored fillings, and a third containing bucket 33 for containing mochi skins. The first containing bucket 31, the second containing bucket 32, and the third containing bucket 33 are respectively connected to a filling and forming unit 34 by a conveying pipe. The forming device 3 can be used to automatically produce pearl milk tea flavored daifuku 2, and its manufacturing process includes the following steps: 1. Filling and forming D1, is to fill the pearl filling of the first inner layer 21 and the milk tea flavored filling of the second inner layer 22 into the mochi skin of the surface layer 23. In this embodiment, the pearls and milk tea flavored filling are filled into the mochi skin by the filling and forming unit 34, and squeezed into a round long strip, which falls downward from the filling and forming unit 34. 2. Coating D2, the semi-finished product filled and formed in step 1 is wrapped with 1% potato flour. In this embodiment, a powder sprinkling unit 35 is provided on both sides below the filling and forming unit 34 to sprinkle potato powder on the long strip-shaped filled and formed semi-finished product. 3. Cutting D3, cutting the semi-finished product of step 2 into a suitable size of a semi-finished product. In this embodiment, a symmetrically arranged cutting unit 36 is provided below the filling and forming unit 34, and the long strip-shaped semi-finished product of step 2 is cut into a semi-finished product of a suitable size by rubbing it horizontally and rotating it in the relative direction by the cutting unit 36. 4. Shaping D4, shaping the semi-finished product of step 3. In this embodiment, the semi-finished product of step 3 is shaped by rubbing it horizontally below the cutting unit 36. 5. Through the shaping in step 4, the finished product of pearl milk tea flavored Daifuku 2 is formed into a granular shape.

The aforementioned embodiments are only for illustrating the preferred implementation methods of the present creation, and are not intended to limit the scope of the present creation. Any slight modification or change will not lose the essence of the present creation and will not deviate from the spiritual scope of the present creation.

In summary, this creation uses the first inner layer of pearl filling, the second inner layer of viscous milk tea flavor filling, and the surface layer made of mochi skin materials to form a pearl milk tea flavored daifuku. By combining pearls with viscous milk tea flavored fillings, the daifuku can form a complex taste, presenting the novel taste of mochi and pearl milk tea when eaten, thereby increasing the product value of the daifuku. It is a practical design and a truly innovative creation. Therefore, a patent application is filed in accordance with the law. I hope that the Jun Bureau will review it and grant the patent as soon as possible. I will be grateful.

1: Daifuku 11: Outer layer 12: Filling 2: Bubble tea flavored daifuku 21: First inner layer 22: Second inner layer 23: Surface layer 3: Forming device 31: First storage bucket 32: Second storage bucket 33: Third storage bucket 34: Filling and forming unit 35: Dusting unit 36: Cutting unit D1: Filling and forming D2: Dusting D3: Cutting D4: Shaping

Figure 1 is a cross-sectional view of the known Daifuku. Figure 2 is a cross-sectional view of the pearl milk tea flavor Daifuku of this creation. Figure 3 is a manufacturing flow chart of the pearl milk tea flavor Daifuku of this creation. Figure 4 is a schematic diagram of the molding device of this creation.

2: Pearl milk tea flavored daifuku

21: First inner layer

22: Second inner layer

23: Surface layer

Claims (4)

A bubble milk tea flavored daifuku structure comprises, from the center to the outside, a first inner layer, a second inner layer covering the first inner layer, and a surface layer covering the second inner layer; wherein the surface layer is a mochi skin, which is present in an amount of 50%; the first inner layer is a bubble filling, which is present in an amount of 16.7%; the second inner layer is a milk tea flavored filling, which is present in an amount of 33.3%; the second inner layer and the first inner layer are filled and formed, and covered on the surface layer, thereby forming a bubble milk tea flavored daifuku. The bubble tea flavored daifuku structure as described in claim 1, wherein the surface layer comprises 44.00% maltose, 17.00% sugar, 15.80% acetylated distarch phosphate, 14.30% hydroxypropyl distarch phosphate, 8.60% water, 0.17% flavoring, 0.10% preservative (potassium hexadecene), 0.02% fatty acid glyceride and 0.01% corn syrup. The bubble tea flavored daifuku structure as described in claim 1, wherein the first inner layer comprises 51.09% maltose, 20.47% sugar, 14.25% hydroxypropyl distarch phosphate, 8.60% water, 5.34% brown sugar, 0.22% cocoa powder, 0.02% fatty acid glyceride and 0.01% corn syrup. The bubble tea flavored daifuku structure described in claim 1, wherein the second inner layer comprises 60.80% of white pineapple beans, 23.90% of sugar, 7.30% of soybean oil, 7.00% of maltose and 1.00% of flavoring.