1252735 九、發明說明： 【發明所屬之技術領域】 藉 本發明係有關於一種糕點食材 是-種具有特殊層次造型的_ ^ ’ ’尤其指的 由該方法而製作完成的層次造方法’以及 【先前技術】 氣越來越講求豐富性，消費者對於各類產 -所要求的多樣化也越來越明顯， 員產 以期能符合 說，目前各料目缝獨極地求新=.相的食品來 多樣化及創新的消費者口味； 事實上’目前消費者對於糕餅西點類的食品，不僅要 求其口味佳、U味觸，且消狀眾更要求 品時，能奴高層次的視覺享受，甚喊製者有將該= 食品昇華轉術層面之必要，·，習知糊乏味、不、具 任何設計感的糕點食品，顯有漸被淘汰之現象； 八 舉例來說，目前習知的糕點食材，如第七圖所示，可 ‘作為多層次的造型（圖中所示為四層），其製作的方式 ，大抵上是先在一斷面呈υ型狀的模具（圖中未示）中， 倒入一第一食材混合液，待其凝固成第一層固態食材後 100，可先將頂面修飾較為平整，而後再以同樣成型方式疊 置上第二層至第四層固態食材200、300、400，以完成如 圖所示之糕點食材者； 為使上述習知糕點食材能具有較佳的賣相，以得到消 1252735 =:::;rr成型後,皆會另外加上些 且外皮500上更可添加水果的:皮500’ 圖中未示），如此而使郷 /、小餅乾等飾品（ 的視覺感受； …M核有較炫麗較與眾不同 准貝際上僅官在外觀修飾上 有較佳的視覺享受，妒θ /白夫未、、點艮材具 面所呈現出層與層之點食材切開後咖 感受，若能大幅提升==I瞬間換來單調枯橾的 費者的喜备，、I卜吳感，相信較能吸引消 „ Q夂疋，该習知糕點食材實有再加以改良之必 要0 【發明内容】 、本發明『層次造型糕點食材之製造方法及其成品』所 欲解決之技術問題，係在於習知製造方法所能生產出的糕 點食材’其造型皆過於單調，所能展現給、;肖t者的美觀性 及食用時的感^:皆過於樸實，難以有效吸引消費者的講買 欲主，因此，該習知方法實有改良之必要。 本發明係提供一種層次造型糕點食材之製造方法及其 成品，其須先準備一第一造型模具、一第二造型模具、 一第一食材混合液及一第二食材混合液，且其中該第一 造型模具與第二造型模具有相對稱的不規則結合面；而 後，分別將第一食材混合液充填至第一造型模具中，及 1252735 將第二食材混合液充填至第二造型模具，如此可分別成型 一第一造型食料及一第二造型食料；最後，將第二造型食 料疊置於第一造型食料上，如此即可得一層次造型糕點食 材；藉上述方法，可在糕點橫切面設計出特殊造型，美觀 性極佳並可呈現多層次的口感，實可謂一極具進步性之發 明0 【實施方式】 以下茲舉一較佳實施例並配合圖式詳述如後，其僅供 說明之用，在專利申請上並不受此種結構之限制。 參照第一圖至第三圖，本發明所揭示之製造方法主要 包括有： 步驟一 ··準備一第一造型模具10、一第二造型模具2〇 、一第一食材混合液30及一第二食材混合液4〇 ; 值得注意的是，由第一圖觀之，係可見該第一造型模 具10係具有-第-端及-第二端，該第—端之端面係非為 平面，而為一不規則面n，於本實施例當中，該不規則面 11係為一朝苐二端方向突出的圓弧面，且使得該第一造型 模具10的模型空間係具有一凹弧面； 另外，由第二圖觀之，係可見該第二造型模具20係由 一第二上模21及一第二下模22所組成，該第二上模21與第 二下模22所相對應之端面皆為不規則面，尤其在本實施例 當中，該第二上模21與第二下模22所併合構成的模型空間 ，其斷面係呈唇形。 1252735 步驟二：將第一食材混合液30充填入至第一造型模具 10中，並使其成型得一第一造型食料50 ; 由第一圖觀之，於本實施例中，該第一食材混合液3〇 係可由糖水、蛋液、奶油、吉利丁液及調味料（例如一巧 克力）混合而成，而在倒入至第一造型模具1〇的模型空間 後，須送入至冷凍庫中成型，如此即可得該第一造型食料 50 ； 此處必須注意的是，該成型後的第一造型食料5〇，係 包括有一底面51及一頂面52，而因為第一造型模具1〇的模 型空間具有一凹弧面，因此該第一造型食料50的頂面52亦 將形成為凹弧狀，而底面51則為平直狀。 步驟三：將第二食材混合液4〇充填入至第二造型模具 20中，並使其成型得一第二造型食料60 ; 由第二圖觀之，於本實施例中，該第二食材混合液4〇 係可由糖水、吉利丁液及果泥（例如一草莓）混合而成， 而在倒入至第二造型模具2〇的模型空間後，亦須送入至冷 凍庫中成型，如此可得該第二造型食料60 ; 此處必須注意的是，該成型後的第二造型食料6〇，係 包括有一底面61及一頂面62,而因為第二造型模具2〇的模 型空間形成為唇形，因此該第二造型食料60的頂面62亦將 形成有相同於上唇形的弧面，而底面61則形成為相同於下 唇形的弧面，且該第二造型食料6〇底面61的弧面恰對應至 該第一造型食料50的凹弧面。 步驟四：將第二造型食料60疊置於第一造型食料5〇上 !252735 ，而得一層次造型糕點食材； 由第二圖觀之，自冷凍庫取出該第一造型食料50置放 於包^盒AJi後’係可另外將·二造型食料6()自冷滚庫取 出而豐置在第-造型食料5Q上，而得—具有造型的雙層糕 點食材； 2得注意的是，上述雙層糕點食材因為第一造型食料 50及第二造型食料㈣具林顧面 材的橫切面係呈現出—非幾何圖形的特殊造型（本實施二 ^即為唇形），而在該第二造型食料6〇上，亦可加上其他 諸如脆片、糖花、水果···等裝飾食品（圖中未示），以增 ^其吴觀性及口味豐富性；如此—來，該食㈣外藝術感 兼傷，更能獲得消費者的喜愛，且能增加㈣者購買的慾 望。 茶照第四圖及第五圖，本發明另可準備-第三模具70 ，、該第三模具主要是由—第三上觀及—第三下模72所組 成，該第三下模72的斷面係呈_，而該第三上模]相對 應於第三下模72，其斷面則呈门型； 先前所完成的第-造型食料50係可先置放於該第三下 模72内，後再將第二造型食_疊置在第-造数料50 上’之後’可再將該第三上㈣與第三下模72併合，此時 ，該第二造型食_與第三上模71之間係構成有〆模型空 門而叮彳’、充填入一第二食材混合液8〇，而後當第三造型 模具70整組纽於冷料巾時，即可成型―第^造型食料 90表後將第二造型模具7〇剝離，即可得到一個三層的 1252735 造型糕點食材（如第五圖所示）； 此處必須注意的是，於本實施例當中，該第三食材混 合液80係由糖水、蛋液、奶油及起司（含80%乳脂肪）所組 成； 另外，在第三造型食料90上亦可添加些許的裝飾品， 惟此舉與先前所述相同，不另作贅述。 參妝第六圖，該第二造型模具2〇係可替換為其他形狀 ，如圖所示，當該第二造型模具20的模型空間設計為斷面 王心型，則所生成的第一造型食料60的斷面即為心型； 顯而易見的，當該第二造型模具2〇改變設計時，該第 一造型模具10亦須配合調整； 依據本發明的製造方法，係極為簡易地可生成層次的 造型糕點食材，惟其造型為熟悉本案技術後可輕易替換者 ’故在此不作其他造型替換的敘述。 就以上所述可以歸納出本發明具有以下之優點： 1 ·本發明『層次造型糕點食材之製造方法及其成品』 層14層之間呈現出不規則設計，而使其橫切面呈現出 一非幾何圖形的特殊造型，與習知平整單調的線條設計大 不相同，因此食用者在切開該糕點食材後，其橫切面所呈 現的藝術氣息仍能使食用者大感新奇，味覺及視覺享受兼 /、加上本电明之糕點食材的外緣亦可加上色彩盤麗的外 皮，以及添加諸如脆餅、水果等裝飾品，如此内外皆充滿 藝術感之成品，較能吸引消費者的喜愛，故本發明實可稱 1252735 •本發明『層次造型糕點食材之製造方法及其成品』 、、/、猎由各造㈣具分次的域，即可得一多層次的造型 =點艮材，其產製速度相當的快，且可省下大批的人力， 實可稱為一極符合生產成本的製造方法。 3、本發明『層次造型糕點食材之製造方法及其成品』 ，其在糕點食材上設計了—個可賴具大量生產的特殊造 型艮料、(唇形、心形），大大地提升了該糕點食材的趣味 性及吳觀性，可說完全符合了現代人求新求變求炫的慾望 ，實可稱為一極佳之設計。 唯上所述者，僅為本發明之較佳實施例而已，當不能 限定本發日讀叙範圍，轉域值之敎或元件之 置換，或依本發明申請專利範圍所作之均等變化與修飾， 皆應仍屬本發明專利涵蓋之範轉。 【圖式簡單說明】 第一圖為本發明第一實施例第一產製步驟示意圖。 第一圖為本發明第一實施例第二產製步驟示意圖。 第二圖為本發明第一實施例第二產製步驟的成品示意圖。 第四圖為本發明第二實施例產製步驟示意圖，亦可視為第 一實施例產製步驟的延續。 苐五圖為本發明第二實施例的成品示意圖。 弟六圖為本發明第三實施例之成品示意圖。 第七圖為習知糕點食材的立體外觀圖，且揭示其橫切面。 11 1252735 【主要元件符號說明】 (本發明） 10第一造型模具 11不規則面 20第二造型模具 21第二上模 22第二下模 30第一食材混合液 40第二食材混合液 50第一造型食料 51底面 52頂面 60第二造型食料 61底面 62頂面 70第三模具 71第三上模 72第三下模 8 0第三食材混合液 90第三造型食料 A 包裝盒 (習知） 100第一層固態食材 200第二層固態食材 300第三層固態食材 400第四層固態食材 500外皮1252735 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a pastry material which is a layered method having a special level of _ ^ ' ' especially referred to by the method. Prior art] Gas is increasingly demanding richness, and consumers are becoming more and more aware of the variety of products required. The products are expected to meet the requirements. To diversify and innovate the tastes of consumers; In fact, the current consumer's food for cakes and pastry products not only requires good taste, U-touch, but also eliminates the need for high-level visual enjoyment. It is necessary for the makers to have the = food sublimation level, and the pastries that are boring, not, and have any design sense are gradually eliminated. Eight examples are currently known. Pastry ingredients, as shown in the seventh figure, can be 'as a multi-layered shape (four layers shown in the figure), the way of making it is basically a mold with a cross-section in a section (not shown) Show) Pour a first food mixture, after it is solidified into the first layer of solid food, 100, the top surface can be modified relatively flat, and then the second layer to the fourth layer of solid food material 200 are stacked in the same manner. 300, 400, in order to complete the pastry ingredients as shown in the figure; in order to make the above-mentioned conventional pastry ingredients have a better selling phase, in order to obtain the elimination of 1252735 =:::; rr, they will be added The skin 500 can be added with fruit: the skin 500' is not shown in the figure, so that the 郷/, small biscuits and other accessories (the visual feeling; ... the M core has a more dazzling and more distinctive. Appearance modification has better visual enjoyment, 妒θ / 白夫未,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, The pleasingness of the fee-payer, I, I, Wu, I believe that it is more attractive to eliminate the 夂疋Q夂疋, the customary pastry ingredients are necessary to be improved. [Invention] The technical problem to be solved by the method and its finished product is based on conventional manufacturing. The method of producing cakes and cakes is too monotonous to show, and the aesthetics of Xiao Ting and the sense of eating ^ are too simple and difficult to attract consumers to buy and sell. The present invention provides a method for manufacturing a layered pastry food and a finished product thereof, which are prepared by first preparing a first molding die, a second molding die, a first food mixture, and a second food mixture, wherein the first molding die and the second molding die have a symmetrical irregular bonding surface; and then, the first food mixture is filled into the first molding die, and the first coating is 1252735 The food mixture is filled into the second molding die, so that a first shape food material and a second shape food material can be separately formed; finally, the second shape food material is stacked on the first shape food material, so that a layer of shape cake can be obtained. Ingredients; by the above method, a special shape can be designed on the cross-section of the pastry, which is excellent in appearance and can present a multi-layered taste, which can be described as a highly progressive invention. MODE FOR CARRYING OUT THE INVENTION The following is a detailed description of the preferred embodiment and the following detailed description is for illustrative purposes only and is not limited by the structure of the patent application. Referring to the first to third figures, the manufacturing method disclosed by the present invention mainly includes the following steps: Step 1: Preparing a first molding die 10, a second molding die 2, a first food mixture 30, and a first The second food mixture is 4〇; it is worth noting that, as seen from the first figure, the first molding die 10 has a first end and a second end, and the end surface of the first end is not a flat surface. In the embodiment, the irregular surface 11 is an arc surface protruding in the direction of the two ends of the crucible, and the model space of the first molding die 10 has a concave curved surface. In addition, as seen from the second figure, it can be seen that the second molding die 20 is composed of a second upper die 21 and a second lower die 22, and the second upper die 21 and the second lower die 22 are opposite each other. The corresponding end faces are all irregular faces. Especially in the embodiment, the model space formed by the combination of the second upper die 21 and the second lower die 22 has a lip shape. 1252735 Step 2: The first food mixture 30 is filled into the first molding die 10 and shaped into a first molding food 50. From the first figure, in the embodiment, the first food The mixed liquid 3 can be mixed with syrup, egg liquid, cream, gelatin liquid and seasoning (for example, a chocolate), and after being poured into the model space of the first molding die, it must be sent to the freezer. Forming, so that the first shape food material 50 can be obtained; it must be noted here that the formed first shape food material 5〇 includes a bottom surface 51 and a top surface 52, and because the first molding mold 1〇 The model space has a concave curved surface, so that the top surface 52 of the first shaped food material 50 will also be formed into a concave arc shape, while the bottom surface 51 is flat. Step 3: filling the second food mixture 4〇 into the second molding die 20 and molding it into a second molding material 60. From the second figure, in the embodiment, the second food material The mixture 4 can be mixed with syrup, gelatin solution and puree (for example, a strawberry), and after being poured into the model space of the second molding die 2, it must be sent to the freezer for molding. The second shape food material 60 is obtained; it should be noted here that the formed second shape food material 6〇 includes a bottom surface 61 and a top surface 62, and the model space of the second molding die 2〇 is formed as a lip shape, so that the top surface 62 of the second shaped food material 60 will also have a curved surface which is the same as the upper lip shape, and the bottom surface 61 is formed to be the same as the lower lip curved surface, and the second shaped food material 6 bottom surface The curved surface of 61 corresponds to the concave curved surface of the first shaped food material 50. Step 4: The second shape food material 60 is stacked on the first shape food material 5〇! 252735, and a layer of shape cake ingredients is obtained; from the second figure, the first shape food material 50 is taken out from the freezer and placed in the package. ^After the box AJi, the system can take out the two-shaped foodstuff 6 () from the cold-rolling warehouse and put it on the first-shaped foodstuff 5Q, and obtain the double-layered pastry material with the shape; 2 It should be noted that the above The double-layer pastry ingredients are presented because the first shape food material 50 and the second shape food material (4) have a cross-section of the Lin Gu surface material - a special shape of non-geometric figures (this embodiment is a lip shape), and in the second On the 6th shape of the foodstuffs, other decorative foods such as crisps, sugar flowers, fruits, etc. (not shown) may be added to increase the versatility and richness of the taste; thus, the food (4) The sense of external art is both hurt, and it is more popular with consumers, and it can increase the desire of those who buy. In the fourth and fifth figures of the tea, the third mold 70 is further prepared by the present invention, and the third mold is mainly composed of a third upper and a third lower mold 72, and the third lower mold 72 The section of the section is _, and the third upper die corresponds to the third lower die 72, and the cross section is a door type; the previously completed first-shaped foodstuff 50 can be placed first in the third In the mold 72, after the second molding food_ is stacked on the first-order material 50, the third upper (four) and the third lower mold 72 may be merged. At this time, the second molding food_ Between the third upper mold 71 and the third upper mold 71, a 〆 model empty door is formed, and a second food mixture is filled, and then the third molding mold 70 is formed into a group of cold materials. After the second molding die 7 is peeled off, the second molding die 7 is peeled off to obtain a three-layered 1252735 shaped pastry material (as shown in the fifth figure); it must be noted here that in the embodiment, the The third food mixture 80 is composed of syrup, egg liquid, cream and cheese (including 80% milk fat); in addition, it can be added to the third shape food 90. Xu decorations, but move same as previously described, not otherwise described herein. In the sixth figure of the makeup, the second molding die 2 can be replaced with other shapes. As shown in the figure, when the model space of the second molding die 20 is designed as a cross-section, the first shape is generated. The cross section of the food material 60 is a heart shape; obviously, when the second molding die 2 is changed in design, the first molding die 10 is also required to be adjusted; according to the manufacturing method of the present invention, the layer is extremely easy to generate. The shape of the pastry ingredients, but the shape can be easily replaced after familiar with the technology of the case, so the description of the other styles is not replaced here. As described above, the present invention can be summarized as follows: 1. The "manufacturing method of the layered pastry food material and the finished product thereof" of the present invention exhibits an irregular design between the 14 layers, and the cross section thereof exhibits a non- The special shape of the geometric figure is very different from the conventional monotonous line design. Therefore, after cutting the pastry ingredients, the artistic atmosphere of the cross-section of the consumer can still make the consumer feel new, taste and visual enjoyment. /, plus the outer edge of this electric cake, you can also add the color of the outer skin, as well as add decorations such as shortbread, fruit, etc., so that both inside and outside are full of artistic sense of the finished product, more attractive to consumers, Therefore, the present invention can be called 1252735. The invention discloses a method for manufacturing a layered pastry food material and a finished product thereof, and/or a hunting field by each of the four (4) graded fields, thereby obtaining a multi-level shape=point coffin, Its production speed is quite fast, and it can save a lot of manpower, which can be called a manufacturing method that meets the production cost. 3. The invention discloses a method for manufacturing a layered pastry food material and a finished product thereof, which is designed on a pastry material, a special shape material which can be mass produced, (lip shape, heart shape), which greatly enhances the The fun and Wu Guan of the pastry ingredients can be said to be in line with the desire of modern people to seek new ideas and seek to dazzle. It can be called a superb design. The above is only the preferred embodiment of the present invention, and the scope of the present disclosure is not limited, the transposition value or the replacement of the components, or the equivalent variation and modification according to the scope of the patent application of the present invention. , should still be the scope of the patents covered by this invention. BRIEF DESCRIPTION OF THE DRAWINGS The first figure is a schematic view of the first production steps of the first embodiment of the present invention. The first figure is a schematic view of the second production step of the first embodiment of the present invention. The second figure is a schematic view of the finished product of the second production step of the first embodiment of the present invention. The fourth figure is a schematic view of the production steps of the second embodiment of the present invention, and can also be regarded as a continuation of the production steps of the first embodiment. Figure 5 is a schematic view of the finished product of the second embodiment of the present invention. The sixth figure is a schematic view of the finished product of the third embodiment of the present invention. The seventh figure is a three-dimensional appearance of a conventional pastry food, and reveals its cross section. 11 1252735 [Description of main component symbols] (Invention) 10 First molding die 11 Irregular surface 20 Second molding die 21 Second upper die 22 Second lower die 30 First food mixture 40 Second food mixture 50 A shape food material 51 bottom surface 52 top surface 60 second shape food material 61 bottom surface 62 top surface 70 third mold 71 third upper mold 72 third lower mold 8 0 third food mixture 90 third shape food material A packaging box (known 100 first layer solid food 200 second layer solid food 300 third layer solid food 400 fourth layer solid food 500 outer skin