TWM674042U - Pastry Cake Structure - Google Patents

Abstract

This creation is about a kind of fruit pancake structure, which is mainly composed of a waffle layer on the upper and lower sides of a dried fruit layer, and a crispy layer formed on the surface of the two waffle layers. Through the multi-layer structure design of the dried fruit layer, waffle layer and crispy layer, when eating, you can taste the crispy, soft and chewy taste at the same time, as well as the aroma of flour, egg and milk. The rich sweet and sour flavor of fruits, and the fiber and nutrients contained in the dried fruits and vegetables in the fruit layer, can play a good role in promoting gastrointestinal motility, excretion of intestinal toxins, and preventing chronic diseases such as hypertension. In addition, this creation is made into a single-edible block and packaged in a packaging bag, thereby providing consumers with convenience in storage, carrying and consumption.

Description

Pastry Cake Structure

This work involves the technical field of pastry, specifically a type of pastry-like structure.

Existing pastries such as pineapple cakes are mainly made by wrapping pineapple or winter melon fillings inside a dough. However, the taste of these existing pastries is simple, and the fillings are wrapped inside the dough. The appearance of these pastries is earthy yellow and extremely monotonous. As consumers have increasingly higher requirements for food quality, these traditional pastries with simple tastes and monotonous appearances can no longer meet the quality requirements of modern consumers.

Furthermore, changes in modern dietary habits and a more refined diet, coupled with insufficient daily fruit and vegetable intake and a lack of exercise, have led to widespread issues such as slow gastrointestinal motility and difficulty defecating. When stool accumulates in the intestines, it produces toxins. Furthermore, a long-term lack of fiber and nutrients from fruits and vegetables can lead to chronic conditions such as hypertension, diabetes, and cardiovascular disease, all of which pose a threat to human health. Therefore, the creators of this pastry focused on developing new ways to enhance the flavor of pastries and help modern people replenish the fiber and nutrients they lack in their diets.

The reason is that, in view of the problems of monotonous taste of existing pastries and insufficient intake of fruits and vegetables by modern people, the creator used his many years of manufacturing and design experience and knowledge in related fields, and after much ingenuity, he created this creation.

This creation is about a pastry structure. Its main purpose is to provide a pastry structure that is rich in flavor and texture, and can effectively supplement the fiber and nutrition of fruits and vegetables.

To achieve the above-mentioned implementation objectives, the present inventors have developed the following fruit pancake structure, which includes a dried fruit layer, a waffle layer bonded to two opposite sides of the dried fruit layer, and a crispy layer formed on the surface of each of the two waffle layers.

The above-mentioned cake structure is formed into a rectangular cube.

In the aforementioned fruit cake structure, the dried fruit layer comprises at least one of dried mango, dried pineapple, raisins, dried strawberries, dried blueberries, dried cranberries, dried peaches, dried tangerines, dried guava, dried sweetheart fruit, dried pomelo, dried plums, dried dates, dried orange slices, dried pomelo peels, dried tomatoes, dried cantaloupe, dried starfruit, dried longan, dried bananas, dried sweet potatoes, dried taro, and dried vegetables, or a combination thereof.

In the above-mentioned pastry cake structure, the waffle layer and the crispy crust layer are formed by using flour, butter, sugar, eggs, salt water and baking soda.

Accordingly, the fruit pancake of this creation, with its multi-layered structure of dried fruit layer, waffle layer and crispy crust layer, allows consumers to taste the crispy, soft and chewy texture, as well as the rich flavor of flour, egg and milk, and the sweet and sour taste of fruit all at once. In addition, the fiber and nutrients contained in the dried fruits and vegetables in the dried fruit layer can play a good role in promoting gastrointestinal motility and the discharge of intestinal toxins, as well as preventing chronic diseases such as hypertension. In addition, this creation is made into a block that can be eaten once and packaged in a packaging bag, thereby providing consumers with convenience in storage, carrying and consumption.

To provide a more complete and clear disclosure of the technical means and achievable effects of this work, a detailed description is provided below. Please also refer to the disclosed diagrams and figure numbers:

First, please refer to the first to third figures, which show the structure of the fruit cake of this invention, which mainly includes a dried fruit layer (1), and a waffle layer (2) is respectively combined on the upper and lower sides of the dried fruit layer (1), and a crispy layer (3) is formed on the surface of the two waffle layers (2), so that the fruit cake structure is formed into a rectangular cube shape.

Accordingly, when the invention of the waffle cake is to be produced, the pre-production of the waffle layer (2) and the crispy layer (3) can be carried out first, that is, flour, butter, sugar, eggs, salt water and baking soda are mixed and stirred evenly and kneaded into dough, and then the dough is divided into a number of doughs of appropriate sizes, and the doughs of appropriate sizes are respectively rolled into sheets with a rolling pin and then placed in a refrigerator to be refrigerated and set.

While the dough sheets are being refrigerated, the dried fruit layer (1) can be prepared by cutting at least one of dried mango, dried pineapple, raisin, dried strawberry, dried blueberry, dried cranberry, dried peach, dried tangerine, dried guava, dried sweetheart, dried pomelo, dried plum, dried date, dried orange slice, dried pomelo peel, dried tomato, dried cantaloupe, dried star fruit, dried longan, dried banana, dried sweet potato, dried taro and dried vegetables or a combination thereof into finely diced pieces, and then stir-frying at low temperature. When the dried fruits and vegetables are softened, the mixture can be removed from the pan and poured into a plate for later use.

After several sheets of dough have been refrigerated for a predetermined time, they can be taken out of the refrigerator and at least one sheet of dough is placed on a baking tray. The softened dried fruits and vegetables are then spread on the sheet of dough. When the dried fruits and vegetables are spread, another sheet of dough is placed flat on the dried fruits and vegetables. The semi-finished product with the dried fruits and vegetables spread between the two sheets of dough is then flattened with a rolling pin or other tool. Then put it in the oven and bake it at a high temperature of about 180~220°C for about 40~50 minutes, then take it out of the oven and let it cool. After it cools to a suitable temperature, it can be cut into several pieces with a knife to complete a fruit cake structure with a dried fruit layer (1) in the middle, waffle layers (2) on the upper and lower sides of the dried fruit layer (1), and a crispy layer (3) on the surface of the two waffle layers (2).

Thus, when consumers taste this creation of the waffle, they can first taste the crispy texture of the crispy layer (3) when they take their first bite, and then they can taste the soft waffle layer (2) which is rich in floury and custard aroma when they bite deeper, and when they bite deeper, they can taste the dried fruit layer (1) which is rich in fruity aroma, sweet and sour, and has a chewy texture. The fruit cake of this creation has a rich taste and multi-layered texture due to its multi-layered structure of dried fruit layer (1), waffle layer (2) and crispy crust layer (3), which is different from the monotonous taste and texture of traditional pastries such as pineapple cakes. In addition, the crispy crust layer (3) and waffle layer (2) of this creation have a gradient color from dark yellow to light yellow, and the dried fruit layer (1) presents a variety of colors of various dried fruits and vegetables. Based on the rich variety in taste, texture and visual appearance, it is possible to attract consumers who like it to buy it, and effectively improve the market competitiveness of this creation.

In addition, the dried fruit layer (1) of this creation includes dried mango, dried pineapple, raisin, dried strawberry, dried blueberry, dried cranberry, dried peach, dried tangerine, dried guava, dried sweetheart, dried grapefruit, dried plum, dried date, dried orange slice, dried grapefruit peel, dried tomato, dried cantaloupe, dried star fruit, dried longan, dried banana, dried sweet potato, dried taro and dried vegetables, etc. The fruit and vegetable fiber and nutrients contained in it can effectively help modern people improve the problem of insufficient fruit and vegetable intake, which leads to difficulty in defecation and accumulation of stool in the intestine to produce toxins. In addition, the fruit and vegetable fiber and nutrients can also play a good therapeutic role in preventing and controlling chronic diseases such as hypertension, diabetes and cardiovascular disease. In addition, the present invention's fruit cake is made into a rectangular cube of an appropriate size for consumers to eat at one time, and is packaged in a packaging bag. Thus, consumers are provided with a high-quality pastry food that is delicious, easy to eat, has therapeutic health benefits, and is convenient to store, carry, and eat.

The aforementioned embodiments or diagrams do not limit the implementation of this invention. Any appropriate changes or modifications made by a person having ordinary knowledge in the relevant technical field should be deemed to be within the patent scope of this invention.

From the above structure and implementation, it can be seen that this invention has the following advantages:

1. This creation's pastry cake structure includes layers of dried fruit, waffles, and a crispy crust. When eaten, it offers a multi-layered texture, characterized by crispness, softness, and a chewy, candied texture. It also boasts a rich flavor profile, including the aroma of flour, egg, and milk, along with the sweet and sour notes of fruit. This multi-layered texture and rich flavor profile effectively improves the often monotonous flavors and textures of existing pastries, satisfying the high-quality expectations of modern consumers.

2. This creation's pastry pancake structure comprises multiple layers, including dried fruit, waffle, and crispy crust. Its appearance exhibits a gradient of tones and a variety of colors, incorporating a variety of dried fruits and vegetables. This not only enriches the creation's flavor and texture, but also its visual variety, further attracting consumers and effectively enhancing the creation's market competitiveness.

3. The dried fruit layer of this creation is rich in vegetable and fruit fiber and nutrients, which can effectively promote gastrointestinal motility and help excrete intestinal toxins. It also has a good dietary health effect in preventing and controlling chronic diseases such as hypertension, diabetes and cardiovascular disease.

4. The cake structure of this invention is made into a rectangular cube of appropriate size for consumers to eat at one time, and is packaged in a packaging bag, thereby providing consumers with convenience in storage, carrying and consumption.

In summary, the embodiments of this invention can indeed achieve the expected effects. Moreover, the specific structure disclosed therein is not only unprecedented in similar products, but has also not been disclosed before the application. Therefore, it fully complies with the provisions and requirements of the Patent Law. Therefore, we have filed an application for a new patent in accordance with the law and sincerely request your review and grant of the patent. We would be grateful for your kindness.

1: Dried fruit layer 2: Waffle layer 3: Crispy layer

Figure 1: A 3D image of this work. Figure 2: A front view of this work. Figure 3: A photograph of this work.

1: Dried fruit layer

2: Waffle layer

3: Crispy Layer

Claims (4)

A fruit pancake structure includes a dried fruit layer, a waffle layer bonded to two opposite sides of the dried fruit layer, and a crispy crust layer formed on the surface of each of the two waffle layers. The pudding structure as described in claim 1, wherein the pudding structure is formed into a rectangular cube. The fruit cake structure as described in claim 1, wherein the dried fruit layer comprises at least one of dried mango, dried pineapple, raisins, dried strawberries, dried blueberries, dried cranberries, dried peaches, dried tangerines, dried guava, dried sweetheart fruit, dried pomelo, dried plums, dried dates, dried orange slices, dried pomelo peels, dried tomatoes, dried cantaloupe, dried starfruit, dried longan, dried bananas, dried sweet potatoes, dried taro, and dried vegetables, or a combination thereof. The pastry cake structure as described in claim 1, wherein the waffle layer and the crispy crust layer are formed using flour, butter, sugar, eggs, salt water and baking soda.