M365068 五、新型說明： 【新型所屬之技術領域】 本創作係有關於一種蛋糕捲結構改良，乃專指一種蛋糕捲 内餡層之成型構設改良，係屬食品結構之技術領域者。 【先前技術】 按，一般蛋糕其基本構設概由蛋糕本體、填料（即夾層）、 ' 鮮奶油、食材裝飾及表面圖案等組成。其中，該蛋糕本體主要 _ 係利用麵粉、糖、蛋、油及所選定之口味調製而成，該口味可 為香草、草莓、咖啡、抹茶、巧克力等選擇；而填料亦包含有 奶酪、慕斯、草莓醬、布丁、芋頭等隨意配製；至於鮮奶油則 藉由所選擇是香草、草莓、咖啡、抹茶、巧克力等而產生顏色 變化；另外該食材裝飾的變化，除了形狀之差異，亦能利用巧 克力片（屑）配合幾何或特殊造型之形狀、圖樣，製成不同花樣 或花邊點綴；最後再設置頂面圖案，可利用水果或—些特殊圖 案製成不同頂面圖案。 其次，本案所欲探討之問題係針對市面泛見之捲式蛋糕， 二内‘層之成型構設之結構改良，按一般市面上所販售之蛋糕 - 捲1 (如瑞士捲）’其蛋糕片層1丨所捲夾之内餡層12乃概呈 線形夾設狀（如第一圖所示），意即該内銘層12被曲捲爽設於 在蛋糕片層U中’該内餡層12之外端部121至内端部122均 、、隹持在近乎一致的厚度，誠然，如此的蛋糕捲結構著實可令食 用者在t爵享用時，由外端第一口至内端的最後一口，均得維 3 M365068 , 持一定的蛋糕片層與内餡層比例均勻的食用口感。是以，長久 以來該蛋糕捲結構雖也被一直沿用至今；唯，隨著社會進步的 演進以及消費者意識抬頭，市場的競爭已更為激烈而白熱化， 而任何商品如果沒有進一部的變化、改良終將被淘汰。 有鑑於此，創作人乃研發出本創作一種蛋糕捲結構改良， 藉由其結構之改良設計後，可令食用者在咀嚼食用本創作蛋糕 、 捲時，有如倒吃甘蔗、越吃越夠味的食用口感，且在視覺式更 籲具有予人眼睛為之一亮的視覺吸引力，讓人不想吃也難。 【新型内容】 本創作之主要目的在提供—種蛋糕捲結構改良，其中蛋糕 捲之構係以蛋層捲夾内銘層而成型，而其特徵在於：該 内儀層之内端部乃呈近圓形之糰狀，且内端部向外端部之延伸Λ 係以由大漸小的捲曲式點滴狀佈列成形，而令食用者由蛋糕捲 • 之外側漸向中央部咬食時，乃因内銘層的由薄而漸趨厚實，致 使内銘口感越來越重，予人漸入佳境之超完美口感者。 本纟〗作之人要目的在提供—種蛋糕捲結構改良，其中，該 蛋鋪之_層在㈣其捲曲式點滴狀制之構設前提下，係 得為紅、綠豆銘、花生銘、芝麻銘、椰子銘、肉鬆銘、白 丑"‘、于Ί魏、字祕...等任何口味之銘料者。 本創作之另—目的在提供一種蛋糕捲結構改良，並中，蛋 糕捲之_層巾係得佈設有與_相_之齡，即蛋 4 M365068 【實施方式】 請參閱第三圖及第四圖、本創作係一種蛋糕捲結構改良， 其中餘捲2之構設係以蛋糕片層21捲夾内銘層22而成型， 而其特徵在於：該蝴22之内端部微乃呈近_之栖狀， 且内端部222向外端部221之延伸係以由大漸小的捲曲式點滴 麟列成形’岭食用者由蛋糕捲2之外側漸向中央部咬食 時，乃因内銘層22的由薄而漸趨厚實，致使内銘口感越來越 重，予人漸入佳境口感者。 以上所述實施例之揭示係用以說明本創作，並非用以限制 本創作，故舉凡結狀之局較替鱗效㈣之置換仍應隸屬 本創作之範疇，特併予指明。 练上所述’可使熟知本項技藝者明瞭本創作的確可達成前 述目的，並且在同類產品中均未見有類似結構之發表，實已符 合專利法對於「触翔」之狀，纽法檢具圖文提出新型 專利申請，至祈惠予肯定，實感公便。 5 M365068 【圖式簡單說明】 第一圖係習用蛋糕捲之立體圖。 第二圖係習用蛋糕捲之端面圖。 第三圖係本創作蛋糕捲之立體圖。 第四圖係本創作蛋糕捲之端面圖。 【主要元件符號說明】 Φ 習用： 内餡層12 蛋糕捲1 蛋糕片層11 外端部121内端部122 本創作： 内餡層22 蛋糕捲2 蛋糕片層21 内端部222 外端部221M365068 V. New description: [New technology field] This creation department is about the improvement of the structure of a cake roll. It refers specifically to the improvement of the shape of the filling layer of a cake roll. It belongs to the technical field of food structure. [Prior Art] According to the general structure of a cake, it consists of a cake body, a filler (ie, a sandwich), a 'fresh cream, a decorative material, and a surface pattern. Among them, the main body of the cake is prepared by using flour, sugar, egg, oil and selected taste, and the taste can be selected from vanilla, strawberry, coffee, matcha, chocolate, etc., and the filler also contains cheese and mousse. , strawberry jam, pudding, steamed bread, etc. are freely prepared; as for fresh cream, the color change is made by selecting vanilla, strawberry, coffee, matcha, chocolate, etc. In addition, the change of the decorative material can be utilized in addition to the difference in shape. The chocolate chips (chips) are decorated with different patterns or laces according to the shape or pattern of the geometric or special shape; finally, the top surface pattern is set, and different top patterns can be made by using fruits or some special patterns. Secondly, the problem to be explored in this case is based on the roll-up cakes that are widely seen in the market. The structure of the two inner layers is improved. According to the cakes sold in the market - Volume 1 (such as Swiss Roll) The inner layer 12 of the sheet layer 1 is generally linearly shaped (as shown in the first figure), that is, the inner layer 12 is wrapped in the cake layer U. The outer end portion 121 to the inner end portion 122 of the filling layer 12 are both held at a nearly uniform thickness. It is true that such a cake roll structure can really allow the consumer to enjoy the first mouth to the inside when the t-seat is enjoyed. The last bit of the end is the 3 M365068, which has a certain taste of the cake layer and the inner filling layer. Therefore, the structure of the cake roll has been used for a long time. However, with the progress of social progress and the rise of consumer awareness, the competition in the market has become more intense and heated, and if any commodity does not change further, The improvement will eventually be eliminated. In view of this, the creator developed a novel structure improvement of the cake roll. With the improved design of the structure, the consumer can eat the cake and roll when chewing, and eat the sugar cane as much as possible. It has a taste, and it is more visually appealing to the visual appeal of the eye. It is hard to eat. [New content] The main purpose of this creation is to provide a kind of cake roll structure improvement, in which the structure of the cake roll is formed by the inner layer of the egg layer roll, and the characteristic is that the inner end of the inner layer is near a circular lumpy shape, and the extension of the inner end portion to the outer end portion is formed by a large and gradually curled drip-like cloth array, and the consumer is gradually gnawing from the outer side of the cake roll to the central portion. It is because the inner layer of the inner layer is thicker and thicker, which makes the inner sensation more and more heavy, and gives people the perfect taste of the better. The purpose of this book is to provide a kind of cake roll structure improvement, in which the layer of the egg shop is based on (4) the structure of its curled drip system, which is red, mung bean, peanut, Sesame, coconut, fleshy, white and ug; ', Yu Wei, word secret... and any other taste of the taste. Another purpose of this creation is to provide a structure improvement of the cake roll, and the cake roll is provided with the _ phase _ age, that is, the egg 4 M365068 [embodiment] Please refer to the third figure and the fourth Figure, this creation is a kind of cake roll structure improvement, wherein the structure of the remaining roll 2 is formed by the inner layer 22 of the cake piece layer 21, and the characteristic is that the inner end of the butterfly 22 is near _ The habitat is shaped, and the extension of the outer end portion 222 to the outer end portion 221 is formed by a large and small curling type of droplets. When the ridger eats from the outer side of the cake roll 2 toward the central portion, it is inside. The thin layer of the Ming layer 22 is gradually thicker, which makes the inner taste more and more heavy, and gives people a taste of good taste. The disclosure of the above-mentioned embodiments is used to illustrate the present invention and is not intended to limit the present creation. Therefore, the replacement of the knotted effect (4) should still be subject to the scope of the present creation. Practicing the above can make the above-mentioned purpose can be achieved by those who are familiar with the art, and there is no publication of a similar structure in the same kind of products, which is in line with the patent law for the "touch", Newfa The inspection and texts propose a new type of patent application, which is affirmative and polite. 5 M365068 [Simple description of the diagram] The first picture is a perspective view of a custom cake roll. The second picture is an end view of a conventional cake roll. The third picture is a perspective view of the cake roll. The fourth picture is the end view of the original cake roll. [Description of main component symbols] Φ Conventional: Inner filling layer 12 Cake roll 1 Cake slice layer 11 Inner end portion 121 Inner end portion 122 Original creation: Inner filling layer 22 Cake roll 2 Cake piece layer 21 Inner end portion 222 Outer end portion 221