M419407 五、新型說明： 【新型所屬之技術領域】 本創作係有關一種改良式蛋白食品，特別是指一種不含 蛋黃而具有特殊口感風味之改良式蛋白食品結構。 【先前技術】 按，蛋類是吾人傳統食品之一，特別是因為其取得容易， 成本低廉，調理容易適合製成各種食品，且富含營養成分， 幾已成為生活不可或缺之食品。 一般所知之蛋類食品，譬如雞蛋，它是包括由蛋殼、蛋 白與蛋黃所構成，這種蛋類食品長久以來就被認為是營養食 物，尤其對於病人、產婦、孕婦、嬰幼兒等更是理想的食品。 但近年來，亦有文獻指出，雞蛋内部膽固醇含量高，尤其是 蛋黃部份，可能增高血脂，故血管硬化、冠心病及高血壓病 人並不宜食用。 然而，蛋類食品中含有豐富的營養成份不容忽視，對人 體所需而言，蛋類品仍不失為營養佳品，尤其是在經由各種 不同方式、不同型態配合不同食材料理烹煮後，其多樣變化 的風味口感更是受到大眾喜愛，故而如何能有效利用蛋類食 品營養成份上之優點，製成兼具營養與口感，大量食用也不 致造成人體傷害，甚至利用既有蛋製品製成食療佳品，即成 為重要的課題。 3 M419407 【新型内容】 有鑑於此，本創作即在提供一種具有特殊口感風味之改 良式蛋白食品結構*為其主要目的者。 為達上揭目的，本創作中之改良式蛋白食品結構一蛋白 層以及至少一内餡層，該内餡層係包裹於該蛋白層内，該内 銘層設有一填充物，製成一種不含蛋黃而具有特殊口感風味 之蛋白食品。 【實施方式】 本創作之特點，可參閱本案圖式及實施例之詳細說明而 獲得清楚地瞭解。 如第一圖本創作第一實施例之蛋白食品結構示意圖，以 及第二圖本創作第一實施例之蛋白食品結構剖視圖所示，本 創作之蛋白食品10主要設有：一蛋白層11以及至少一内餡層 12;其中：該内餡層12係包裹於該蛋白層11内，且位於靠近 中心位置處，該内餡層12設有一填充物121，該填充物121係 於常溫下呈固態狀之食材，亦或者該填充物121係於常溫下呈 液態狀之食材，則該内餡層12進一步可設有一包膜122,該包 膜122係包覆於該填充物121外表面，而該包膜122係為食用軟 性材料或者為食用膠，故利用該包膜122可將該填充物121之 定位且形成特定形狀，例如圖所示之圓形；當然亦可以為其 他形狀。 而本創作之改良式蛋白食品結構係利用模具成 型，如第三圖（A)、（B)所示，該模具20設有上、下模具21、 22,該上、下模具2卜22分別設有第一、第二模穴211、221， M419407 該第一、第二模穴211、221合模後形成一成模空間23 成型該蛋白層11。 當然，本創作之蛋白層11亦可以為不同形狀，如第四 所示之圓形，或者如第五圖所示之四邊形。 综上所述，本創作提供一較佳可行之改良式蛋白 处 構，妥依法提呈新型專利之巾請；本創作之技術内容及= ?點巳揭示如上’然而熟悉本項技術之人士仍可能基 作之揭不而作各種不背離本案創作精神之替換及修錦。因 此’本創作之㈣_應不限於實施朗揭示者，而 ==背離本創作之替換及修飾，並為以下之申請專;範圍 圖式簡單說明】 圖。 圖 第一圖係為本創作中第-實施例之蛋白食品結構示意 。第二圖㈣本創作中第—實補之蛋白食品結構剖視 圖 圖 圖 第三圖⑷、⑻係為本創作中蛋白食品之製作流程 第四圖係為本創作中第二實施例之蛋白食品結構 第五圖係為本創作中第三實施例之蛋白食品結構 示意 示意 【主要元件符號說明】 5 M419407 蛋白食品10 蛋白層11 内餡層12 填充物121 包膜122 模具20 上模具21 下模具22 成模空間23 第一模穴211 第二模穴221M419407 V. New description: [New technical field] This creation is about an improved protein food, especially an improved protein food structure that has no special taste and taste without egg yolk. [Prior Art] According to the egg, it is one of our traditional foods, especially because it is easy to obtain, low in cost, easy to adjust and suitable for making various foods, and rich in nutrients, and it has become an indispensable food for life. Generally known as egg foods, such as eggs, it consists of eggshells, egg whites and egg yolks. This type of egg food has long been considered a nutritious food, especially for patients, mothers, pregnant women, infants, etc. Ideal food. However, in recent years, there have been reports that high levels of cholesterol in eggs, especially in the yolk, may increase blood lipids, so it is not suitable for patients with arteriosclerosis, coronary heart disease and hypertension. However, the rich nutrients in egg foods cannot be ignored. For the needs of the human body, egg products are still good for nutrition, especially after being cooked in different ways and with different types of food materials. The flavor of the taste is more popular among the public. Therefore, how to effectively utilize the advantages of the nutrients of the egg food, make it both nutritious and mouthfeel, and consume a lot of food without causing harm to the human body, and even use the existing egg products to make a therapeutic food. That is an important issue. 3 M419407 [New content] In view of this, this creation is to provide a modified protein food structure with a special taste of flavor* as its main purpose. In order to achieve the above, the improved protein food structure of the present invention has a protein layer and at least one inner filling layer, and the inner filling layer is wrapped in the protein layer, and the inner layer is provided with a filler to make a kind of A protein food containing egg yolk and having a special taste. [Embodiment] The features of the present invention can be clearly understood by referring to the detailed description of the drawings and the embodiments. As shown in the first figure, the schematic diagram of the protein food structure of the first embodiment, and the cross-sectional view of the protein food structure of the first embodiment of the second embodiment, the protein food 10 of the present invention is mainly provided with a protein layer 11 and at least An inner filling layer 12; wherein: the inner filling layer 12 is wrapped in the protein layer 11 and located near the center, the inner filling layer 12 is provided with a filling 121, which is solid at room temperature The food material 12 or the filler material 121 is a liquid material in a liquid state at a normal temperature, and the inner filling layer 12 is further provided with a coating film 122 covering the outer surface of the filling material 121. The envelope 122 is made of a soft edible material or a food gel. Therefore, the filler 122 can be positioned and formed into a specific shape by using the envelope 122, for example, a circular shape as shown in the drawing; of course, other shapes may be used. The improved protein food structure of the present invention is formed by using a mold. As shown in the third drawing (A) and (B), the mold 20 is provided with upper and lower molds 21 and 22, and the upper and lower molds 2 and 22 respectively The first and second cavity portions 211 and 221 are provided, and the first and second cavity portions 211 and 221 are clamped to form a molding space 23 to form the protein layer 11. Of course, the protein layer 11 of the present invention may also have a different shape, such as a circle as shown in the fourth, or a quadrangle as shown in the fifth figure. In summary, the present creation provides a better and feasible improved protein structure, and the new patented towel is provided in accordance with the law; the technical content of the creation and the point of the disclosure reveals that the person skilled in the art is still It is possible that the basics of the work will not be replaced by the various alternatives and amendments. Therefore, the creation of (4) _ should not be limited to the implementation of the Lang reveal, and == deviate from the replacement and modification of this creation, and for the following applications; scope simple description] map. The first figure is a schematic representation of the structure of the protein food of the first embodiment of the present invention. The second figure (4) The third figure (4) and (8) of the protein food structure of the first-real supplement in this creation is the production process of the protein food in the creation. The fourth picture is the protein food structure of the second embodiment in the creation. The fifth figure is a schematic diagram of the structure of the protein food in the third embodiment of the present invention. [Main component symbol description] 5 M419407 Protein food 10 Protein layer 11 Inner filling layer 12 Filling 121 Coating film 122 Mold 20 Upper mold 21 Lower mold 22 Molding space 23 first cavity 211 second cavity 221