M441335 五、新型說明： 【新型所屬之技術領域】 本新型是關於-種鳳梨穌，特別是指一種針對夹層結 構作改良的鳳梨酥。 【先前技術】 -般鳳梨酥在製作上，通常包含一個香酥可口的穌皮 外表層，以及一個包覆在該酥皮外表層内部的鳳梨内餡層 ’為了增添口感的細缴性及絲密性，有些鳳㈣的鳳梨内 餡層會加入由冬瓜製成的冬瓜醬。 已知鳳梨穌在製造上雖然會根據消費者的喜好調整凰 梨内餡層的口感’但是無論如何調整，一般鳳梨酥給人的 P象及感覺：、疋在一個穌醉的外皮内部包有酸甜的鳳 梨内餡，故其口感的變化略為不足，也無法給人新奇的感 覺。 【新型内容】 本新型之目的是在提供一種新奇，且口感更具有層次 變化的鳳梨酥。 本新型之鳳梨琳包含··一鳳梨内㈣、—個將該鳳梨 内餡層包覆其令的麻糖夾層，以及一個將該麻糖夾層包覆 其中的穌皮外表層。 本新型的有益功效在於：藉在該鳳梨内餡層及該酥皮 外表層之間增設該麻糖夾層，不僅可以提高該鳳梨酥的新 奇感，亦可讓鳳梨酥的口感更具層次變化。 【實施方式】 3 M441335 有關本新型之前述及其他技術内容、特點與功效，在 以下配合參考圖式之一較佳實施例的詳細說明中，將可清 楚的呈現。 參閱圖1、2’本新型鳳㈣！之—較佳實施例包含： -個鳳梨内餡;| II、一個將該鳳梨内餡層U包覆其中的麻 糖夾層12’以及-個將該顏夾層12包覆其中㈣皮外表 層13。 該鳳梨内餡層11是以鳳梨為主要材料，並進一步加入 例如.糖、奶粉等等的添加物，必要時可進—步加入冬瓜 醬’以提高該鳳梨内館層U的绵密口感。本實施例該麻糖 夾層12是以糯米、糖為主要材料’並預先製作成口感軟黏 的麻糯麵團，必要時可進一步在該麻糯麵團内加入其他的 口味改良劑，以增添口味的變化性。 例如：本實施例可以在該麻糖麵團中加入綠茶粉，藉 由該綠茶口味與鳳梨口味的搭配，產生口感層次的變化^ ，當然，本實施例亦可在該麻糖麵團中加入口感與鳳梨搭 配之其他的食材，例如：水果、蔬菜、海產等等的食材 ’使原本只能呈現單一口味的鳳梨酥，呈現出更為豐富的 變化性》除此之外，本實施例該麻轄失層12亦可為口味不 同的數層’即本實施例之麻糖夹層12不以—層為限。而令 酥皮外表層13是由麵粉、雞蛋、糖、酥油等等材料調製而 成’其係完整地包覆在該麻糴夾層12的外表面。 製作時，先以該麻糴夹層12包覆該鳳梨内鶬層u，再 於該麻辖夾層12的外表面包覆該酥皮外表 <设藉由 4 M441335 即可完成本實施例該鳳梨 壓模、整型後送入烤箱内烘烤， 酥1的製作》 由以上說明可知，本新型在該鳳梨㈣層11及該穌皮 外表層u之間增設該麻辖失層12不僅構造新賴亦可改 善習知鳳梨酥之口感單調的問題，同時提高鳳梨穌丨的新 奇感及口感的層次變化，故本新型確為一種新賴並具產業 利用性的鳳梨酥1。 惟以上所述者，僅為本新型之較佳實施例而已，當不 能以此限定本新型實施之範圍，即大凡依本新型"專利 範圍及新型說明内容所作之簡單的等效變化與修飾皆仍 屬本新型專利涵蓋之範圍内。 【圖式簡單說明】 圖1是本新型鳳梨穌之-較佳實施例的立體示意圖； 圖2是該較佳實施例之一剖視圖。 M441335 【主要元件符號說明】 I 鳳梨酥 II 鳳梨内餡層 12 13 麻糖夾層 酥皮外表層M441335 V. New description: [New technical field] The new type is about a kind of pineapple, especially a pineapple cake which is improved for the sandwich structure. [Prior Art] - The pineapple cake is usually made of a crispy and sleek outer skin layer, and a pineapple filling layer wrapped inside the outer layer of the meringue. Concentration, some phoenix (four) pineapple filling layer will add melon sauce made from melon. Although it is known that the pineapple will be adjusted according to the preferences of consumers, the taste of the filling layer in the phoenix pear is adjusted. However, in general, the pineapple cake gives the P-like image and feeling: the cockroach is wrapped inside a drunken skin. The sweet and sour pineapple stuffing, so the taste change is slightly insufficient, and can not give a novel feeling. [New content] The purpose of this new type is to provide a pineapple cake with a novelty and a more varied taste. The pineapple of the present invention comprises: a pineapple inner layer (four), a hemp sugar interlayer coated with the pineapple inner filling layer, and a skin outer layer coated with the hemp sugar interlayer. The beneficial effect of the novel is that by adding the hemp sugar interlayer between the pineapple filling layer and the outer layer of the pastry, the novelty of the pineapple cake can be improved, and the taste of the pineapple cake can be changed in layers. [Embodiment] 3 M441335 The foregoing and other technical contents, features and effects of the present invention will be apparent from the following detailed description of the preferred embodiments. See Figure 1, 2' this new type of phoenix (four)! The preferred embodiment comprises: - a pineapple filling; | II, a sucrose interlayer 12' coated with the pineapple filling layer U and a cover of the interlayer 12 (4) outer skin layer 13 . The pineapple filling layer 11 is made of pineapple as a main material, and further added with additives such as sugar, milk powder, etc., if necessary, may be added to the melon sauce to increase the dense texture of the inner layer U of the pineapple. In the present embodiment, the sucrose interlayer 12 is made of glutinous rice and sugar as the main material and is preliminarily prepared into a soft sticky glutinous dough. If necessary, other flavor improving agents may be further added to the mashed dough to add flavor. Variability. For example, in this embodiment, green tea powder can be added to the mashed dough, and the taste of the green tea taste is mixed with the pineapple taste to produce a change in the taste level. Of course, the present embodiment can also add a taste to the mash dough. The other ingredients of the pineapple, such as fruits, vegetables, seafood, etc., make the pineapple cake that can only present a single taste, showing a richer variability. In addition, this example The lost layer 12 may also be a plurality of layers of different tastes, that is, the layer of the sugar layer 12 of the present embodiment is not limited to the layer. The meringue outer layer 13 is prepared from a material such as flour, eggs, sugar, ghee, etc., and is completely covered on the outer surface of the paralyzed interlayer 12. In the preparation, the pineapple inner layer u is coated with the paralyzed interlayer 12, and then the outer surface of the mezzanine interlayer 12 is coated with the pastry surface. The present embodiment can be completed by 4 M441335. The pineapple is molded, and then sent to the oven for baking, and the production of the cake 1 is as follows. According to the above description, the present invention adds the molybdenum layer 12 between the pineapple (four) layer 11 and the outer layer u of the skin. Xin Lai can also improve the monotonous taste of the traditional pineapple cake, and at the same time improve the novelty of the pineapple and the layered changes of the taste. Therefore, this new type is indeed a new kind of pineapple cake with industrial utilization. However, the above is only the preferred embodiment of the present invention, and the scope of the present invention cannot be limited thereto, that is, the simple equivalent change and modification of the novel scope and the novel description content. All remain within the scope of this new patent. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a perspective view of a preferred embodiment of the present invention; FIG. 2 is a cross-sectional view of the preferred embodiment. M441335 [Key component symbol description] I Pineapple cake II Pineapple filling layer 12 13 Hemp sugar layer Pastry outer layer