M384538 五、新型說明： 【新型所屬之技術領域】 本創作係涉及一種食品結構’特別是指複數包覆有餡 料之單元體拼接組構成預定形狀之—立體型態之創新型態 設計者。 【先前技術】 按，麻糖為一種以米縠（一般又有人稱之為米澱粉） 鲁為主要食材而製成的東方傳統美食，堅硬的稻米之所以可 變成柔軟而富有黏性的麻糟，主因在於米榖於加水、加熱 後此產生糊化作用，進而使原本堅硬的態樣糊化成柔軟 且具有黏性者。 _ 別市場上麻糟食品造形普遍為顆粒型態，因而大 3 、、了…、新思，但由於現代人愈來愈講究食品的質感 卜在美觀I·生’其創作人特意設計一新穎造型，以吸引顧 客的目光及增加商品買氣。 :以針對上述習知結構所存在之問題點，如何開發 一種更具理#眚田^ 相Μ紫之創新結構，實使用者所企盼，亦係 相關業者須努力研發突破之目標及方向。 有鑑於此，創祚Λ山 為 與設計經驗，❹/ 夕年從事相關產品之製造開發 終得一確呈實用w 34之目#，詳加設計與審慎評估後， 八I用性之本創作。 【新型内容】 本創作之主I曰 戈曰的’係在提供一種具有餡料之食品結 3 構；其所欲d ’為之問題點，係針對習知所存在無法刺激食 品買氣之問題點加 刀口 1乂改良突破，M384538 V. New description: [New technical field] This creation relates to a food structure', especially to the innovative model designer of a three-dimensional type in which a plurality of unit body splicing groups covered with a filling material form a predetermined shape. [Prior Art] According to the sugar, the sugar is a kind of oriental traditional food made from rice bran (generally known as rice starch). The hard rice can become soft and sticky. The main reason is that the rice bran is gelatinized after adding water and heating, and then the original hard state is gelatinized into a soft and sticky one. _ Don't be on the market, the food is usually in the form of particles, so it is big 3, and..., new thinking, but because modern people are paying more and more attention to the texture of food, it is beautiful. I·sheng's creator deliberately designed a novel Styling to attract customers' attention and increase merchandise. In order to solve the problems existing in the above-mentioned conventional structure, how to develop an innovative structure that is more rational. The actual structure of the user is expected, and the relevant operators must strive to develop the goal and direction of breakthrough. In view of this, Chuangshan is the design experience, and the manufacturing and development of related products in the ❹/ 夕年 is finally put into practical use. 34, after detailed design and prudent evaluation, the creation of the eight I use . [New content] The owner of this creation, I曰戈曰, is providing a food structure with fillings; the problem is that it is a problem that cannot be stimulated by food. Point plus knife edge 1 乂 improved breakthrough,
本創作解、、i· BB 由三組單亓問題之技術特點，主要係藉由所述食品係 該單元ΪίΪΐΪ構成為具有預定形狀之一立體型態，各 且各單元體之對人有'外圍邊、一頂面及至少一對合邊， 該單元體内部係^邊係呈相鄰貼靠之型態者；且其中，各 ，使本創作對照' 1 ^有銘料之設計者：藉此創新獨特設計 及增加食品買氣'之^技術而言’俾可達到吸引顧客的目光 、 實用進步性。 【實施方式】 圖所示’係本創作 此等實施例僅供說 限制。所述食品A 形狀之一立體型態 、一頂面12及至少 係呈相鄰貼靠之型 覆有餡料20之設計 覆，以使該單元體 於咀嚼時，呈現更 具有餡料之食 明之用，在專 係由三組單元 ，各該單元體 一對合邊13， 態者；且其中 者，所述餡枓 10不容易軟塌 有彈性的口感 請參閱第1 、9 ^ ' 3 品結構之較佳實施例，惟 利申請上並不受此結構之 體丨〇拼接構成為具有預定 10相對形成有一外圍邊11 且各單元體10之對合邊13 ’各該單元體10内部係包 2〇係完整被單元體1〇所包 或變形，並且能使品Df者 其中，該單元體1〇 係為一種以米穀為主要含好 的麻韁型態。 受I材所製成 其中’各該单元讲^ 瑕10之外圍邊11係組構成下祕紅甘士 一種型態者：圓形、钜再取下述任其中 其中，如第 - 叛形、或概呈花朵形狀者。 圖所揭，該食品Α頂面12係形成有 4 M384538 【圖式簡單說明】 第 1圖 本創 作 較 佳 實 施 例 之 組 合 立 體 圖 〇 第 2圖 本創 作 較 佳 實 施 例 之 分 解 立 體 圖 〇 第 3圖 本創 作 單 元 體 之 剖 面 示 意 圖 〇 第 4圖 本創 作 食 品 外 觀 概 呈 矩 形 之 示 意 圖。 第 5圖 本創 作 之 另 一 實 施 例 之 組 合 立 體 圖。 第 6圖 本創 作 之 另 — 實 例 之 分 解 立 體 圖。 【主要元件符號說明】 食 品 0 單 元 體 1 外 圍 邊 2 頂 面 3 對 合 邊 0 銘 料The technical solution of the three sets of single-turn problems is mainly composed of the unit of the food system, which has a predetermined shape, and each of the units has a 'body'. a peripheral edge, a top surface, and at least one pair of edges, the internal body of the unit body is in the form of adjacent abutment; and each of them makes the creation contrast with the designer of the title: This innovative and unique design and the addition of food-selling technology can be used to attract customers' attention and practical progress. [Embodiment] The present invention is shown in the drawings. These embodiments are for limitation only. One of the three-dimensional shape of the food A shape, a top surface 12 and at least a design covering the adjacent abutting type of the filling material 20, so that the unit body presents a more filling food when chewing. For the purpose of use, in the special system consists of three groups of units, each of which has a pair of sides 13 and the state; and the filling, the filling 枓 10 is not easy to soften and elastic, please refer to the first, 9 ^ ' 3 A preferred embodiment of the article structure, which is not subject to the structure of the structure, has a predetermined 10 oppositely formed with a peripheral edge 11 and a facing edge 13 of each unit body 10' The tether 2 is completely wrapped or deformed by the unit body 1 , and can be made into the product Df. The unit body 1 is a paralyzed type mainly containing rice grains. It is made of I material, in which the 11th group of the outer side of the unit speaks 瑕10, which constitutes a type of secret red gans: round, 钜 and then take one of the following, such as the first-rebellion, Or a flower shape. As shown in the figure, the top surface 12 of the food is formed with 4 M384538. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a preferred embodiment of the present invention. FIG. 2 is an exploded perspective view of a preferred embodiment of the present invention. A schematic view of the cross section of the creation unit body. Fig. 4 is a schematic view showing the appearance of the creation food. Figure 5 is a combination of a physical view of another embodiment of the creation. Figure 6 is an illustration of another example of the creation of the creation. [Description of main component symbols] Food 0 Unit 1 Outer side 2 Top 3 Pairs 0 Inscription