CN219813101U - Almond nougat - Google Patents
Almond nougat Download PDFInfo
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- CN219813101U CN219813101U CN202320880646.8U CN202320880646U CN219813101U CN 219813101 U CN219813101 U CN 219813101U CN 202320880646 U CN202320880646 U CN 202320880646U CN 219813101 U CN219813101 U CN 219813101U
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- nougat
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- 235000020224 almond Nutrition 0.000 title claims abstract description 38
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- 235000014571 nuts Nutrition 0.000 claims abstract description 103
- 239000010410 layer Substances 0.000 claims abstract description 50
- 239000007787 solid Substances 0.000 claims abstract description 50
- 239000002344 surface layer Substances 0.000 claims abstract description 25
- 235000009508 confectionery Nutrition 0.000 claims abstract description 21
- 244000144725 Amygdalus communis Species 0.000 claims description 35
- 235000011869 dried fruits Nutrition 0.000 claims description 14
- 241000353135 Psenopsis anomala Species 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 5
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- 230000000050 nutritive effect Effects 0.000 abstract description 7
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- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 6
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- 244000226021 Anacardium occidentale Species 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
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- 235000001543 Corylus americana Nutrition 0.000 description 3
- 235000007466 Corylus avellana Nutrition 0.000 description 3
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- 235000008100 Ginkgo biloba Nutrition 0.000 description 3
- 244000194101 Ginkgo biloba Species 0.000 description 3
- 240000007049 Juglans regia Species 0.000 description 3
- 235000009496 Juglans regia Nutrition 0.000 description 3
- 241000408747 Lepomis gibbosus Species 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 3
- 241000018646 Pinus brutia Species 0.000 description 3
- 235000011613 Pinus brutia Nutrition 0.000 description 3
- 235000003447 Pistacia vera Nutrition 0.000 description 3
- 240000006711 Pistacia vera Species 0.000 description 3
- 235000003434 Sesamum indicum Nutrition 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 3
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- 244000277583 Terminalia catappa Species 0.000 description 3
- 241000488908 Torreya Species 0.000 description 3
- 229930003427 Vitamin E Natural products 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 3
- 235000020226 cashew nut Nutrition 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
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- APTZNLHMIGJTEW-UHFFFAOYSA-N pyraflufen-ethyl Chemical compound C1=C(Cl)C(OCC(=O)OCC)=CC(C=2C(=C(OC(F)F)N(C)N=2)Cl)=C1F APTZNLHMIGJTEW-UHFFFAOYSA-N 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
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- 229940046009 vitamin E Drugs 0.000 description 3
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- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
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- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- 235000014116 Spondias axillaris Nutrition 0.000 description 1
- 244000218979 Spondias axillaris Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
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- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The utility model discloses an almond nougat, which comprises a nut surface layer and at least two layers of nougat bodies, wherein each nougat body comprises a coated sugar group and a granular solid substance formed by at least one nut, the coated sugar group coats the granular solid substance, and the types of nuts contained in the granular solid substances in each layer of nougat body are different; be equipped with soft sweet sandwich layer between the nougat body, the nut top layer includes last nut top layer and lower nut top layer, the nougat body clamp is arranged in go up between nut top layer and the lower nut top layer. The almond nougat provided by the utility model has the advantages that nougat is mixed with various tastes and rich mouthfeel, and the nutritive value of nougat is increased.
Description
Technical Field
The utility model relates to nougat, in particular to nougat with almond.
Background
Nougat is a dessert with high energy, low fat and high nutrition, and is a necessary snack gift with slightly sweet and slightly sticky milk flavor and the taste of hard, crisp and sweet nuts, which is difficult to resist for both men and women, the old and the young, especially in the occasions of family reunions of the past year, mid-autumn and the like. Because nougat is popular, except professional factory production, nougat is also a manual hot product for many families, and breaks through the traditional taste of milk and peanuts, changes the flavor of soft sweets or changes the types of nuts, so that the tastes of almond nougat, hawaii nougat, chocolate nougat, rose nougat and the like are in full view.
The taste of nougat is critical, except for the fact that the taste is determined by the flavor. The crushed kernels of the traditional nougat are mixed in the nougat, the content of the kernels is relatively low, and the nougat which is too soft is easy to stick teeth and has strong sweet and greasy feeling; however, nougat which is too hard is difficult to chew and is not easy to eat. In addition, nougat on the market is mostly nuts or dried fruits with single taste, and boredom of taste is easily generated.
Disclosure of Invention
In view of the defects of the prior nougat, the utility model provides the almond nougat, which enables the nougat to be mixed with various tastes and tastes, and increases the nutritive value of the nougat.
In order to achieve the above purpose, the embodiment of the present utility model adopts the following technical scheme:
an almond nougat comprising a nut surface layer and at least two layers of nougat bodies, wherein the nougat bodies comprise coated sugar groups and granular solids composed of at least one nut, the coated sugar groups are coated on the granular solids, and the types of nuts contained in the granular solids in each layer of nougat bodies are different; be equipped with soft sweet sandwich layer between the nougat body, the nut top layer includes last nut top layer and lower nut top layer, the nougat body clamp is arranged in go up between nut top layer and the lower nut top layer.
According to one aspect of the utility model, the nut skin is solidified by binding nut pieces with melted syrup.
According to one aspect of the utility model, the nut pieces are one or more of almond pieces, melon seed pieces.
According to one aspect of the utility model, the nougat further comprises a dried fruit solid comprised of at least one dried fruit product, the coating sugar group coating the dried fruit solid.
According to one aspect of the present utility model, the particle size of the particulate solids in the nougat body is 1 to 3mm.
According to one aspect of the utility model, the volume of the particulate solids is 15% to 60% of the total volume of the nougat body.
The implementation of the utility model has the advantages that: the nougat comprises a nut surface layer and at least two layers of nougat bodies, wherein each nougat body comprises a coated sugar group and a granular solid substance formed by at least one nut, the coated sugar group coats the granular solid substance, the types of nuts contained in the granular solid substances in each layer of nougat body are different, and the nougat bodies are mixed with different types of nuts through a multi-layer nougat body structure, so that the nougat has a multi-layer taste and flavor; a soft sweet sandwich layer is arranged between the nougat bodies, and the soft sweet sandwich layer has sour and sweet taste, so that the nougat has a taste which is not too sweet and greasy; the nut surface layer comprises an upper nut surface layer and a lower nut surface layer, the nougat body is clamped between the upper nut surface layer and the lower nut surface layer, the nut surface layer made of almond slices is used as the outermost layer of nougat, the nougat has crisp taste, and meanwhile, the nougat has faint scent of nuts, and the nutritive value of the nougat is increased while the taste is enriched.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present utility model, the drawings that are needed in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present utility model, and other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
FIG. 1 is a schematic cross-sectional view of an almond nougat according to the present utility model;
fig. 2 is a schematic structural diagram of an almond nougat according to the utility model.
In the figure: 1. a nut surface layer; 11. a top nut layer; 12. a lower nut surface layer; 2. nougat body; 3. coating glycosyl; 4. a particulate solid; 5. a soft candy sandwich layer; 6. dried fruit solids.
Detailed Description
In the description of the present utility model, it should be understood that the terms "center," "longitudinal," "transverse," "up," "down," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," etc. indicate orientations or positional relationships based on the orientation or positional relationships shown in the drawings, are merely for convenience in describing the present utility model and to simplify the description, and do not indicate or imply that the devices or elements referred to must have a specific orientation, be configured and operated in a specific orientation, and thus should not be construed as limiting the present utility model.
The following description of the embodiments of the present utility model will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present utility model, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the utility model without making any inventive effort, are intended to be within the scope of the utility model.
Example 1
As shown in fig. 1 and 2, the nougat comprises a nut surface layer 1 and at least two layers of nougat bodies 2, wherein the nougat bodies 2 comprise coated sugar groups 3 and granular solids 4 formed by at least one nut, the coated sugar groups 3 are coated with the granular solids 4, and the types of nuts contained in the granular solids 4 in each layer of nougat bodies 2 are different.
In this embodiment, the particle size of the granular solid matter 4 in the nougat body 2 is 1-3 mm, the nuts constituting the granular solid matter 4 are one or more of chestnut, chinquapin, thunderbolt fruit, hazelnut, cashew nut, walnut, melon seed, pine nut, almond, ginkgo nut, pistachio nut, pecan, desert fruit, torreya seed, pumpkin seed, peanut, badam, hawaii fruit, etc., and the coated sugar group 3 may also be coated with sesame particles, chocolate biscuit pieces, cheese pieces, etc.
In practical application, the volume of the granular solid 4 accounts for 15% -60% of the total volume of the nougat body 2.
Preferably, the volume of the granular solid matter 4 contained in the nougat body 2 is 40% of the total volume of nougat, and at this time, the structure is the most stable and the taste is the best.
In practice, the nut skin comprises an upper nut skin 11 and a lower nut skin 12, with the nougat body 2 sandwiched between the upper nut skin 11 and the lower nut skin 12. The nut surface layer is prepared by binding melted syrup to nut fragments, and condensing and fixing, wherein the nut fragments are one or more of almond sheets, almond sheets and melon seed sheets.
Preferably, the nut chips are almond chips, the surfaces of the almond chips are smooth, brown or yellow, and the almond chips contain higher proteins, fats, fibers and vitamin E, are suitable for baking, are crisp in taste and rich in kernel fragrance, and increase the nutritive value of nougat while enriching the taste.
Example two
As shown in fig. 1 and 2, the nougat comprises a nut surface layer 1 and at least two layers of nougat bodies 2, each layer of nougat bodies 2 comprises a coated sugar group 3 and a granular solid matter 4 formed by at least one nut, the coated sugar group 3 is coated with the granular solid matter 4, and the types of nuts contained in the granular solid matter 4 in each layer of nougat bodies 2 are different. The nougat body 2 also comprises a dried fruit solid 6 formed by at least one dried fruit product, and the coated sugar group 3 coats the dried fruit solid 6.
In this embodiment, the particle size of the granular solid matter 4 in the nougat body 2 is 1-3 mm, the nuts constituting the granular solid matter 4 are one or more of chestnut, chinquapin, thunderbolt fruit, hazelnut, cashew nut, walnut, melon seed, pine nut, almond, ginkgo nut, pistachio nut, pecan, desert fruit, torreya seed, pumpkin seed, peanut, badam, hawaii fruit, etc., and the coated sugar group 3 may also be coated with sesame particles, chocolate biscuit pieces, cheese pieces, etc.
In this embodiment, the dried fruit product comprising the dried fruit solids 6 is a combination of one or more of raisin, dried red date, dried apricot, dried cranberry, dried raspberry, dried strawberry, dried blueberry, dried cherry, dried apple, dried mango, and the like.
In practical application, the volume of the granular solid 4 accounts for 15% -60% of the total volume of the nougat body 2. The volume of the dried fruit solids 6 accounts for 30% -50% of the total volume of nougat.
Preferably, the volume of the granular solid matter 4 contained in the nougat body 2 is 40% of the total volume of nougat, and at this time, the structure is the most stable and the taste is the best.
In practice, the nut skin comprises an upper nut skin 11 and a lower nut skin 12, with the nougat body 2 sandwiched between the upper nut skin 11 and the lower nut skin 12. The nut surface layer is prepared by binding melted syrup to nut fragments, and condensing and fixing, wherein the nut fragments are one or more of almond sheets, almond sheets and melon seed sheets.
Preferably, the nut chips are almond chips, the surfaces of the almond chips are smooth, brown or yellow, and the almond chips contain higher proteins, fats, fibers and vitamin E, are suitable for baking, are crisp in taste and rich in kernel fragrance, and increase the nutritive value of nougat while enriching the taste.
Example III
As shown in fig. 1 and 2, the nougat comprises a nut surface layer 1 and at least two layers of nougat bodies 2, wherein the nougat bodies 2 comprise coated sugar groups 3 and granular solids 4 formed by at least one nut, the coated sugar groups 3 are coated with the granular solids 4, and the types of nuts contained in the granular solids 4 in each layer of nougat bodies 2 are different. A soft sweet sandwich layer 5 is arranged between the nougat bodies 2, and the soft sweet sandwich layer 5 can be made into paste.
In this embodiment, the soft sweet sandwich layer 5 is one of lemon-flavored soft sweet, blueberry-flavored soft sweet, haw cake, choerospondias axillaris cake, plum cake and the like, and the soft sweet sandwich with fruit flavor has sour and sweet taste, so that the edible flavor of nougat can be increased, and the taste of nougat is not too sweet and greasy.
In this embodiment, the particle size of the granular solid matter 4 in the nougat body 2 is 1-3 mm, the nuts constituting the granular solid matter 4 are one or more of chestnut, chinquapin, thunderbolt fruit, hazelnut, cashew nut, walnut, melon seed, pine nut, almond, ginkgo nut, pistachio nut, pecan, desert fruit, torreya seed, pumpkin seed, peanut, badam, hawaii fruit, etc., and the coated sugar group 3 may also be coated with sesame particles, chocolate biscuit pieces, cheese pieces, etc.
In practical application, the volume of the granular solid 4 accounts for 15% -60% of the total volume of the nougat body 2.
Preferably, the volume of the granular solid matter 4 contained in the nougat body 2 is 40% of the total volume of nougat, and at this time, the structure is the most stable and the taste is the best.
In practice, the nut skin comprises an upper nut skin 11 and a lower nut skin 12, with the nougat body 2 sandwiched between the upper nut skin 11 and the lower nut skin 12. The nut surface layer is prepared by binding melted syrup to nut fragments, and condensing and fixing, wherein the nut fragments are one or more of almond sheets, almond sheets and melon seed sheets.
Preferably, the nut chips are almond chips, the surfaces of the almond chips are smooth, brown or yellow, and the almond chips contain higher proteins, fats, fibers and vitamin E, are suitable for baking, are crisp in taste and rich in kernel fragrance, and increase the nutritive value of nougat while enriching the taste.
The implementation of the utility model has the advantages that: the nougat comprises a nut surface layer and at least two layers of nougat bodies, wherein each nougat body comprises a coated sugar group and a granular solid substance formed by at least one nut, the coated sugar group coats the granular solid substance, the types of nuts contained in the granular solid substances in each layer of nougat body are different, and the nougat bodies are mixed with different types of nuts through a multi-layer nougat body structure, so that the nougat has a multi-layer taste and flavor; a soft sweet sandwich layer is arranged between the nougat bodies, and the soft sweet sandwich layer has sour and sweet taste, so that the nougat has a taste which is not too sweet and greasy; the nut surface layer comprises an upper nut surface layer and a lower nut surface layer, the nougat body is clamped between the upper nut surface layer and the lower nut surface layer, the nut surface layer made of almond slices is used as the outermost layer of nougat, the nougat has crisp taste, and meanwhile, the nougat has faint scent of nuts, and the nutritive value of the nougat is increased while the taste is enriched.
The foregoing is merely illustrative of the present utility model, and the present utility model is not limited thereto, and any changes or substitutions easily contemplated by those skilled in the art within the technical scope of the present utility model should be included in the scope of the present utility model. Therefore, the protection scope of the present utility model shall be subject to the protection scope of the claims.
Claims (6)
1. An almond nougat, characterized in that the almond nougat comprises a nut surface layer (1) and at least two layers of nougat bodies (2), wherein the nougat bodies (2) comprise coated sugar groups (3) and granular solids (4) formed by at least one nut, the coated sugar groups (3) are coated with the granular solids (4), and the types of nuts contained in the granular solids (4) in each layer of nougat bodies (2) are different; be equipped with soft sweets sandwich layer (5) between nougat body (2), the nut top layer includes upper nut top layer (11) and lower nut top layer (12), nougat body (2) clamp is arranged in between upper nut top layer (11) and lower nut top layer (12).
2. An almond nougat according to claim 1, characterized in that the nut skin (1) is fixed by condensation after binding nut pieces with melted syrup.
3. The nougat of claim 2, wherein the nut pieces are one or more of almond pieces, melon seed pieces.
4. An almond nougat according to claim 1, characterized in that the nougat body (2) further comprises a dried fruit solid (6) consisting of at least one dried fruit product, the coating sugar groups (3) coating the dried fruit solid (6).
5. An almond nougat according to claim 1, characterized in that the particle size of the particulate solids (4) in the nougat body (2) is 1-3 mm.
6. An almond nougat according to claim 1, characterized in that the volume of the granular solid (4) is 15-60% of the total volume of the nougat body (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202320880646.8U CN219813101U (en) | 2023-04-19 | 2023-04-19 | Almond nougat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202320880646.8U CN219813101U (en) | 2023-04-19 | 2023-04-19 | Almond nougat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN219813101U true CN219813101U (en) | 2023-10-13 |
Family
ID=88248703
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202320880646.8U Active CN219813101U (en) | 2023-04-19 | 2023-04-19 | Almond nougat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN219813101U (en) |
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2023
- 2023-04-19 CN CN202320880646.8U patent/CN219813101U/en active Active
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