CN209518211U - A kind of entertaining chocolate cream - Google Patents
A kind of entertaining chocolate cream Download PDFInfo
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- CN209518211U CN209518211U CN201821492655.5U CN201821492655U CN209518211U CN 209518211 U CN209518211 U CN 209518211U CN 201821492655 U CN201821492655 U CN 201821492655U CN 209518211 U CN209518211 U CN 209518211U
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- chocolate
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- entertaining
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Abstract
The utility model discloses a kind of entertaining chocolate creams, belong to a kind of chocolate, technical points include chocolate ontology, the chocolate ontology includes at least the chocolate bar that two pieces of side walls are bonded to each other, the cavity for coating sandwich of layers is equipped in every piece of chocolate bar, and an opening is at least offered on side close to each other, it is equipped between adjacent two pieces of chocolate bars and is used for sealed opening, and the jam adhering layer that muti-piece chocolate bar stick to each other is fixed.The sweet taste of jam and the bitter taste of chocolate are collocated with each other, it is mixed in whole oral cavity, at this time from the hardship of preceding taste, to the sweet tea of middle tune, the mouthfeel with sweet tea into the hardship of rear tune again, diversity and interest that chocolate cream sets mouthfeel when edible are greatly improved, demand of the people to the multiplicity of chocolate is thus met.
Description
Technical field
The utility model belongs to a kind of chocolate, more specifically, it relates to a kind of entertaining chocolate cream.
Background technique
Chocolate (chocolate) originates in Central and South America, and founder is " xocolatl ", means misery.Its primary raw material
Cocoa bean originates in the strip within 18 degree of equator north and south latitude.The main component of chocolate is cocoa butter, is contained in cocoa butter
Theobromine is toxic to many animals.But for the mankind, theobromine is a kind of anti-calm ingredient of health, therefore dietetic chocolate
There are promotion spirit, enhancing excitement and other effects, cocoa contains phenyl ethylamine, in the streets spreads the stream that can make one the feeling of love
Speech.
Traditional chocolate cream is mostly that cladding lozenges or hard candy are sandwich, such as happy mouth lotus etc.；And on the market too
Prince wife's sugar is generally to wrap up soft chocolate center without sandwich or hard taffy,
Such as the Chinese utility model patent application that notification number is CN202958660U discloses a kind of chocolate cream, wraps
Include the sandwich couverture peripheral with its is coated on of chewing toffee.
For another example notification number is that the Chinese utility model patent application of CN202958659U discloses a kind of chocolate comprising
Three-decker, outer layer are sugarcoating layers, and middle layer is couverture, and internal layer is whole grain kernel.
But the taste of above-mentioned chocolate cream is all relatively conventional, does not have interest, is unable to satisfy consumer's multiplicity
Demand.
Utility model content
In view of the deficienciess of the prior art, the purpose of this utility model is to provide a kind of entertaining chocolate cream, energy
Interest of chocolate when edible is enough improved, the diversity of people's taste when edible is enriched, thus meets people couple
In the demand of the multiplicity of chocolate.
To achieve the above object, the utility model provides following technical solution: a kind of entertaining chocolate cream, including skilful
Gram force ontology, the chocolate ontology include at least the chocolate bar that is bonded to each other of two pieces of side walls, in every piece of chocolate bar
It is equipped with the cavity for coating sandwich of layers, and at least offers an opening on side close to each other, adjacent two pieces of institutes
It states and is equipped between chocolate bar for sealed opening, and the jam adhering layer that muti-piece chocolate bar stick to each other is fixed.
By using above-mentioned technical proposal, producer fills various using chocolate as container in the cavity of chocolate
The sandwich of layers of various kinds improves the diversity of chocolate flavor, to meet people's diverse requirements in dietetic chocolate.In addition,
The brushing layer of jam adhering layer between adjacent two pieces of chocolates, the main component of jam adhering layer be jam (such as apple jam,
Mango chutney, mango chutney, strawberry jam and durian sauce etc.), one side jam has certain viscosity, can be by muti-piece chocolate
It links together and becomes an entirety, sandwich of layers (such as the beverages such as pulp, fruit wine and Sprite) can be enclosed in by cavity with this
It is interior, reduce the case where sandwich of layers is flowed out from opening.On the other hand, the bitter taste phase interconnection of the sweet taste of jam and chocolate
Match, is mixed in whole oral cavity, at this time from the hardship of preceding taste, to the sweet tea of middle tune, then the mouthfeel with sweet tea into the hardship of rear tune, it mentions significantly
Diversity and interest that chocolate cream sets mouthfeel when edible have been risen, has thus met people to the multiplicity of chocolate
Demand.
The utility model is further arranged to: the jam adhering layer includes strawberry jam layer, blueberry jam layer, durian
One of jam layer, mango jam layer and apple jam layer are a variety of.
By using above-mentioned technical proposal, increase the diversity of jam adhering layer taste, for example, strawberry flavor, blue berry flavor,
Durian taste, mango taste and apple aroma etc., people can select according to the taste of oneself at this time, thus further satisfaction
Demand of the people to the multiplicity of chocolate.
The utility model is further arranged to: the sandwich of layers include Strawberry Covered with Chocolate sauce layer, blueberry chocolate sauce layer,
Durian chocolate cream layer, mango chocolate cream layer, Yogurt chocolate cream layer, coffee chocolate sauce layer, fibert chocolate cream layer,
Bitter sweet chocolate sauce layer and one of smear tea chocolate cream layer or a variety of.
By using above-mentioned technical proposal, the diversity of sandwich of layers taste is increased, such as Strawberry Covered with Chocolate taste, blueberry are skilful
Gram force taste, durian are chocolate flavoured, mango is chocolate flavoured, Yogurt is chocolate flavoured, coffee chocolate taste, fibert are chocolate flavoured, bitter
Sweet chocolate taste, and smear that tea is chocolate flavoured etc., and people can select according to the taste of oneself at this time, thus meet people
Demand to the multiplicity of chocolate.
The utility model is further arranged to: the sandwich of layers further include have the broken sugar tongs central layer of jumping candy sandwich of layers, peppermint,
Excellent yogurt sandwich of layers, Yoghourt sandwich of layers, grape wine sandwich of layers, Rum sandwich of layers, whiskey sandwich of layers, brandy sandwich of layers,
One of maraschino sandwich of layers is a variety of.
By using above-mentioned technical proposal, the broken sugar tongs central layer of jumping candy sandwich of layers, peppermint, Rum sandwich of layers etc. have one
Determine the addition of irritation sandwich of layers, the rich and irritation of mouthfeel can be enriched, thus improves chocolate cream edible
When set the diversity and interest of mouthfeel, thus meet demand of the people to the multiplicity of chocolate.
The utility model is further arranged to: marble chocolate, the circumferential side wall of the marble chocolate are equipped in the opening
It is inconsistent with the inner wall of corresponding opening.
By using above-mentioned technical proposal, marble chocolate is stuck in opening, can further increase open above-mentioned at this time
The sealing effect of mouth reduces the phenomenon that sandwich of layers is flowed out from opening, which thereby enhances the aesthetics of chocolate entirety.In addition,
Marble chocolate need to only be removed from opening, people can directly taste sandwich of layers, thus further increase dietetic chocolate
Diversity reduces waste so that chocolate is more in line with the taste of consumer, increases interest.
The utility model is further arranged to: the diameter of the opening is in 2-5mm.
By using above-mentioned technical proposal, the size of opening is controlled, thus, it is possible to reduce the phenomenon that sandwich of layers flows out from,
Further increase the sealing effect to above-mentioned opening.
The utility model is further arranged to: the outer surface of the chocolate ontology is stained with one layer of particle layer.
By using above-mentioned technical proposal, the presence of particle layer makes chocolate more have chewy texture, not only facilitates raising food
With the texture of chocolate, and the richness of mouthfeel and the aesthetics of shape can also be promoted.
The utility model is further arranged to: the particle layer includes Cranberry dry crushing granulosa, grape dry crushing granulosa, waist
One of fruit particle layer or dried strawberry particle layer are a variety of.
By using above-mentioned technical proposal, Cranberry dry crushing granulosa, grape dry crushing granulosa, cashew nut particle layer or strawberry dry crushing
Granulosa all has certain chewability, and full of nutrition, which thereby enhances the richness of the mouthfeel of chocolate and the beauty of shape
Degree.
In conclusion the utility model has the following beneficial effects:
1, the sweet taste of jam and the bitter taste of chocolate are collocated with each other, and are mixed in whole oral cavity, at this time from the hardship of preceding taste, to
The sweet tea of middle tune, then the mouthfeel with sweet tea into the hardship of rear tune greatly improve the diversity that chocolate cream sets mouthfeel when edible
And interest, thus meet demand of the people to the multiplicity of chocolate；
2, optimize, by the way that jumping candy sandwich of layers, the broken sugar tongs central layer of peppermint is added, increase the irritation in mouthfeel, thus
Interest when use is improved, further to reach the individual needs that people stimulate taste bud；
3, optimize, the presence of particle layer makes chocolate more have chewy texture, not only facilitates the matter for improving dietetic chocolate
Sense, and the richness of mouthfeel and the aesthetics of shape can also be promoted.
Detailed description of the invention
Fig. 1 is the perspective view in the utility model in embodiment 1；
Fig. 2 is to eliminate sandwich of layers cross-sectional view in embodiment 1 in the utility model, is mainly used for embodying chocolate bar, sky
Relative position and connection relationship between chamber and opening；
Fig. 3 is to eliminate cross-sectional view after sandwich of layers in embodiment 13 in the utility model, be mainly used for embodying chocolate bar,
Relative position and connection relationship between cavity, opening and marble chocolate.
Detailed description of the invention: 1, chocolate ontology；2, chocolate bar；3, cavity；4, it is open；5, jam adhering layer；6, particle layer；
7, marble chocolate.
Specific embodiment
The utility model is described in further detail below in conjunction with attached drawing.
Wherein identical components are presented with like reference characters.It should be noted that word used in the following description
Language "front", "rear", "left", "right", "up" and "down" refer to the direction in attached drawing, word " bottom surface " and " top surface ", "inner" and
"outside" refers respectively to the direction towards or away from geometric center of specific component.
Embodiment 1: a kind of entertaining chocolate cream, as shown in Figure 1, including chocolate ontology 1, chocolate ontology 1 can be with
In spherical, it is also possible to rectangular-shape.Wherein as depicted in figs. 1 and 2, chocolate ontology 1 includes what two pieces of side walls were bonded to each other
Chocolate bar 2 is equipped with the cavity 3 for coating sandwich of layers in every piece of chocolate bar 2, and opens up on side close to each other
There are many openings 4, while being equipped between adjacent two pieces of chocolate bars 2 and being used for sealed opening 4, and by 2 phase of muti-piece chocolate bar
The fixed jam adhering layer 5 of mutual adhesion.Producer fills various using chocolate as container in the cavity 3 of chocolate
Sandwich of layers, the diversity of chocolate flavor is improved, to meet people's diverse requirements in dietetic chocolate.
In order to meet people to the diverse requirements of chocolate, as depicted in figs. 1 and 2, jam adhering layer 5 includes strawberry
Jam layer.The brushing layer of jam adhering layer 5 between adjacent two pieces of chocolates, the main component of jam adhering layer 5 are strawberry fruit
Sauce.One side jam has certain viscosity, and muti-piece chocolate can link together and become an entirety, can will be sandwich with this
Layer (such as the beverages such as pulp, fruit wine and Sprite) is enclosed in cavity 3, is reduced the case where sandwich of layers flows out from opening 4 and is sent out
It is raw.On the other hand, the sweet taste of jam and the bitter taste of chocolate are collocated with each other, and are mixed in whole oral cavity, at this time from the hardship of preceding taste,
To the sweet tea of middle tune, then the mouthfeel with sweet tea into the hardship of rear tune, greatly improve the multiplicity that chocolate cream sets mouthfeel when edible
Property and interest, thus meet people to chocolate multiplicity demand.
Demand for further satisfaction people to the multiplicity of chocolate, as shown in Fig. 2, one of chocolate bar 2
Sandwich of layers be jumping candy sandwich of layers, wherein jumping candy sandwich of layers is made of a large amount of little particle jumping candy；And another piece of chalk
The sandwich of layers of power block 2 is Strawberry Covered with Chocolate sauce layer, and mainly Strawberry Covered with Chocolate sauce is filled in above-mentioned cavity 3.Thus exist
When edible, jumping candy encounters Strawberry Covered with Chocolate sauce, and collocation slightly has the chocolate of bitter taste, so that it is beated jointly in the tip of the tongue, stimulates
Taste bud considerably increases the diversity of the mouthfeel of chocolate.
In order to improve chocolate mouthfeel richness and shape aesthetics, as shown in Figure 1, in chocolate ontology 1
Outer surface be stained with one layer of particle layer 6.Wherein, particle layer 6 is dried strawberry particle layer, and above-mentioned dried strawberry particle layer is by a large amount of
Dried strawberry particle composition.Above-mentioned dried strawberry particle has certain chewability, and full of nutrition, which thereby enhances chocolate
The richness of mouthfeel and the aesthetics of shape.
Embodiment 2: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people to skilful
The diverse requirements of gram force, jam adhering layer 5 include strawberry jam layer.
Embodiment 3: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people to skilful
The diverse requirements of gram force, jam adhering layer 5 include blueberry jam layer.
Embodiment 4: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people to skilful
The diverse requirements of gram force, jam adhering layer 5 include durian jam layer and mango jam layer, wherein durian jam layer and mango fruit
The ratio of sauce layer is 1:1.
Embodiment 5: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people to skilful
The diverse requirements of gram force, jam adhering layer 5 include apple jam layer.
Embodiment 6: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people to skilful
The diverse requirements of gram force, the sandwich of layers of one of chocolate bar 2 are Strawberry Covered with Chocolate sauce layer, and another piece of chocolate bar 2
Sandwich of layers is blueberry chocolate sauce layer.The ratio of above-mentioned Strawberry Covered with Chocolate sauce layer and blueberry chocolate sauce layer is 1:1 simultaneously.
Embodiment 7: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people to skilful
The diverse requirements of gram force, the sandwich of layers of one of chocolate bar 2 are durian chocolate cream layer, and another piece of chocolate bar 2
Sandwich of layers is the broken sugar tongs central layer of peppermint.Above-mentioned durian chocolate cream layer is made of the durian chocolate cream of a large amount of colloidal substances simultaneously
, and what the broken sugar tongs central layer of peppermint was made of the broken sugar of peppermint of a large amount of fine granularities.
Embodiment 8: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people to skilful
The diverse requirements of gram force, the sandwich of layers of one of chocolate bar 2 are mango chocolate cream layer；And another piece of chocolate bar 2
Sandwich of layers is the broken sugar tongs central layer of peppermint.The ratio of above-mentioned mango chocolate cream layer and the broken sugar tongs central layer of peppermint is 4:1 simultaneously.
Embodiment 9: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people to skilful
The diverse requirements of gram force, the sandwich of layers of one of chocolate bar 2 are Yogurt chocolate cream layer；And another piece of chocolate bar 2
Sandwich of layers be smear tea chocolate cream layer.Meanwhile Yogurt chocolate cream layer is made of the Yogurt chocolate cream of colloidal substance；
And it smears tea chocolate cream layer and smears what tea chocolate cream formed by colloidal substance.In addition, Yogurt chocolate cream and smearing tea chalk
The ratio of power sauce layer is 2:1.
Embodiment 10: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people couple
The diverse requirements of chocolate, the sandwich of layers of one of chocolate bar 2 are coffee chocolate sauce layer；And another piece of chocolate bar 2
Sandwich of layers be Rum sandwich of layers.Meanwhile coffee chocolate sauce layer is made of the coffee chocolate sauce of colloidal substance；And bright nurse
Wine sandwich of layers is made of Rum liquid.In addition, the ratio of coffee chocolate sauce layer and Rum sandwich of layers is 1:3.
Embodiment 11: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people couple
The diverse requirements of chocolate, the sandwich of layers of one of chocolate bar 2 are fibert chocolate cream layer；And another piece of chocolate bar 2
Sandwich of layers be Yoghourt sandwich of layers.Fibert chocolate cream layer is made of the fibert chocolate cream of colloidal substance simultaneously；And Yoghourt
Sandwich of layers is made of the Yoghourt of original flavor.In addition, the ratio between fibert chocolate cream layer and Yoghourt sandwich of layers is 1:5.
Embodiment 12: a kind of entertaining chocolate cream, difference from example 1 is that: in order to meet people couple
The diverse requirements of chocolate, the sandwich of layers of one of chocolate bar 2 are grape wine sandwich of layers；And another piece of chocolate bar 2
Sandwich of layers is brandy sandwich of layers.The two ratio is 1:3.3.
Embodiment 13: a kind of entertaining chocolate cream, difference from example 1 is that: as shown in figure 3, in order to subtract
The phenomenon that few sandwich of layers flows out from opening 4, the diameter of above-mentioned opening 4 is arranged with colloid in 2-5mm, while in above-mentioned opening 4
Marble chocolate 7, wherein the circumferential side wall of marble chocolate 7 and it is corresponding opening 4 inner wall it is inconsistent.Thus by marble chocolate
7 are stuck at opening 4, can further increase the sealing effect to above-mentioned opening 4 at this time, reduce sandwich of layers and flow out from opening 4
The phenomenon that, which thereby enhance the aesthetics of chocolate entirety.In addition, only need to remove marble chocolate 7 from opening 4, people can be with
Sandwich of layers is directly tasted, the diversity of dietetic chocolate is thus further increased, so that chocolate is more in line with consumer's
Taste reduces waste, increases interest.
Embodiment 14: a kind of entertaining chocolate cream, difference from example 1 is that: in order to improve chocolate
Mouthfeel richness and shape aesthetics, be stained with one layer of particle layer 6 in the outer surface of chocolate ontology 1.Wherein, particle
Layer 6 is Cranberry dry crushing granulosa.Above-mentioned Cranberry dry crushing granulosa is made of a large amount of Cranberry dry crushing grains.Above-mentioned Cranberry is dry
Particle has certain chewability, and full of nutrition, which thereby enhances the richness of the mouthfeel of chocolate and the aesthetics of shape.
Embodiment 15: a kind of entertaining chocolate cream, difference from example 1 is that: in order to improve chocolate
Mouthfeel richness and shape aesthetics, be stained with one layer of particle layer 6 in the outer surface of chocolate ontology 1.Wherein, particle
Layer 6 is grape dry crushing granulosa.Above-mentioned grape dry crushing granulosa is made of a large amount of grape dry crushing grains.Above-mentioned grape dry crushing grain has
Certain chewability, and it is full of nutrition, which thereby enhance the richness of the mouthfeel of chocolate and the aesthetics of shape.
Embodiment 16: a kind of entertaining chocolate cream, difference from example 1 is that: in order to improve chocolate
Mouthfeel richness and shape aesthetics, be stained with one layer of particle layer 6 in the outer surface of chocolate ontology 1.Wherein, particle
Layer 6 is cashew nut particle layer.Above-mentioned cashew nut particle layer is made of a large amount of cashew nut particles.Cashew nut particle has certain chewing
Degree, and it is full of nutrition, which thereby enhance the richness of the mouthfeel of chocolate and the aesthetics of shape.
Embodiment 17: a kind of entertaining chocolate cream, difference from example 1 is that: in order to improve chocolate
Mouthfeel richness and shape aesthetics, be stained with one layer of particle layer 6 in the outer surface of chocolate ontology 1.Wherein, particle
Layer 6 is Cranberry dry crushing granulosa and cashew nut particle layer.Above-mentioned Cranberry dry crushing granulosa is made of a large amount of Cranberry dry crushing grains.
And what cashew nut particle layer was made of a large amount of cashew nut particles.Cranberry dry crushing grain and cashew nut particle all have certain chewability,
And it is full of nutrition, which thereby enhance the richness of the mouthfeel of chocolate and the aesthetics of shape.
When edible, people taste the taste collocation liked is selected according to the taste of oneself, while can also be according to season
Difference is come to select chocolate be iced or room temperature.
One of edible way is: chocolate is directly put into mouth and tastes by people.
Another more interesting edible way is: people separate two pieces of chocolate bars 2, then using toothpick or
Tweezers remove the marble chocolate 7 at opening 4, are then directed at the aperture of two pieces of chocolate bars 2, are rocked to two cavitys
Sandwich of layers in 3 is pre-mixed, and is then again re-started two pieces of chocolates and is adhesively fixed, then places into and carry out product in mouth
It tastes.
Specific embodiment is only the explanation to the utility model, is not limitations of the present invention, this field
Technical staff can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but only
It will be in the scope of the claims of the utility model all by the protection of Patent Law.
Claims (8)
1. a kind of entertaining chocolate cream, including chocolate ontology (1), the chocolate ontology (1) includes at least two pieces of side walls
The chocolate bar (2) being bonded to each other, it is characterised in that: be equipped in every piece of chocolate bar (2) for coating sandwich of layers
Cavity (3), and an opening (4) is at least offered on side close to each other, between adjacent two pieces of chocolate bars (2)
Equipped with the jam adhering layer (5) fixed for muti-piece chocolate bar (2) stick to each other.
2. a kind of entertaining chocolate cream according to claim 1, it is characterised in that: the jam adhering layer (5) includes
There are one of strawberry jam layer, blueberry jam layer, durian jam layer, mango jam layer and apple jam layer.
3. a kind of entertaining chocolate cream according to claim 1, it is characterised in that: the sandwich of layers includes that strawberry is skilful
Gram force sauce layer, blueberry chocolate sauce layer, durian chocolate cream layer, mango chocolate cream layer, Yogurt chocolate cream layer, coffee are skilful
Gram force sauce layer, fibert chocolate cream layer, bitter sweet chocolate sauce layer and one of smear tea chocolate cream layer.
4. a kind of entertaining chocolate cream according to claim 1, it is characterised in that: the sandwich of layers further includes having jump to jump
The broken sugar tongs central layer of sugar tongs central layer, peppermint, excellent yogurt sandwich of layers, Yoghourt sandwich of layers, grape wine sandwich of layers, Rum sandwich of layers, prestige
Scholar avoids one of sandwich of layers, brandy sandwich of layers, maraschino sandwich of layers.
5. a kind of entertaining chocolate cream according to claim 4, it is characterised in that: be equipped with chalk in the opening (4)
Power beans (7), the circumferential side wall of the marble chocolate (7) and the inner wall of corresponding opening (4) are inconsistent.
6. a kind of entertaining chocolate cream according to claim 5, it is characterised in that: the diameter of the opening (4) is in 2-
5mm。
7. a kind of entertaining chocolate cream according to claim 1, it is characterised in that: outside the chocolate ontology (1)
Surface adhesion has one layer of particle layer (6).
8. a kind of entertaining chocolate cream according to claim 7, it is characterised in that: the particle layer (6) includes climing
More one of certain kind of berries dry crushing granulosa, grape dry crushing granulosa, cashew nut particle layer or dried strawberry particle layer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201821492655.5U CN209518211U (en) | 2018-09-12 | 2018-09-12 | A kind of entertaining chocolate cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201821492655.5U CN209518211U (en) | 2018-09-12 | 2018-09-12 | A kind of entertaining chocolate cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN209518211U true CN209518211U (en) | 2019-10-22 |
Family
ID=68211818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201821492655.5U Active CN209518211U (en) | 2018-09-12 | 2018-09-12 | A kind of entertaining chocolate cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN209518211U (en) |
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2018
- 2018-09-12 CN CN201821492655.5U patent/CN209518211U/en active Active
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