TWM446503U - Improved frozen dessert structure - Google Patents
Improved frozen dessert structure Download PDFInfo
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- TWM446503U TWM446503U TW101213269U TW101213269U TWM446503U TW M446503 U TWM446503 U TW M446503U TW 101213269 U TW101213269 U TW 101213269U TW 101213269 U TW101213269 U TW 101213269U TW M446503 U TWM446503 U TW M446503U
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- sweet potato
- filling material
- creation
- new filling
- paralysis
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- Preparation Of Fruits And Vegetables (AREA)
Description
本創作係關於一種「冰品結構改良」，尤指一種於挖空之地瓜內部填充新餡料之冰品結構改良。This creation is about an "ice structure improvement", especially an ice structure improvement in the hollowing of sweet potatoes filled with new fillings.
按，一般常見的地瓜若直接放入烤箱中進行烘烤，雖然可保留地瓜的外形，但因烘烤之後，內部的地瓜餡容易因水份的蒸發，而造成口感乾澀，不易入口，且烘烤後之地瓜餡的纖維過長，容易令食用者消化不良。Press, the common common sweet potato is directly placed in the oven for baking, although the shape of the sweet potato can be preserved, but after baking, the internal sweet potato filling is easy to dry due to the evaporation of water, which makes the taste dry, difficult to enter, and baked. The fiber of the sweet potato stuffing after baking is too long, which is easy for the consumer to indigestion.
為了避免食用者消化不良，有業者將內部的地瓜餡挖空後，再將地瓜餡打散，再填入地瓜表殼內，然而這樣的製作方式，因為地瓜殼太軟，並無容易上餡，造成量產速度減慢，除此之外，熟化之地瓜殼未經保存，更容易產生變質及變形的情況；是故，睽諸前述習用之缺失，實有將之作進一步改良之必要。In order to avoid indigestion of the consumer, some people have hollowed out the internal sweet potato stuffing, then broke the sweet potato stuffing and filled it into the sweet potato case. However, this way of making the sweet potato shell is too soft, it is not easy to stuff. In addition, the speed of mass production is slowed down. In addition, the ripened sweet potato shell is more likely to be degraded and deformed without being preserved. Therefore, the lack of the above-mentioned conventional use is necessary for further improvement.
本創作人有鑑於目前習用結構仍有改進的地方，所以就從事相關產品的多年產銷經驗，且針對目前存在的相關問題，深思改善的方法，在經過多次改良測試後，終於創造出一種冰品結構改良。In view of the fact that there are still improvements in the current structure, the creator has been engaged in years of experience in producing and selling related products, and has been thinking about ways to improve the existing problems. After many improvements, he finally created an ice. Product structure improvement.
緣此，本創作之主要目的係在於提供一種不僅保有地瓜風味，確保食用品質，適合大量生產之冰品結構改良。Therefore, the main purpose of this creation is to provide an ice structure improvement that not only retains the sweet potato flavor, but also ensures the eating quality and is suitable for mass production.
本創作之另一目的係在於提供一種具有柔軟綿密的口感，令食用者易於消化之冰品結構改良。Another object of the present invention is to provide an improved ice structure with a soft, dense mouthfeel that is easy for the consumer to digest.
為了達到上述目的，本創作提出了一種冰品結構改良，該冰品結構具有一地瓜表殼，該地瓜表殼內部具有一挖空部，該挖空部內填充一新餡料，該新餡料之表面塗覆一蛋黃層。In order to achieve the above object, the present invention proposes an ice product structure improvement, the ice product structure has a sweet potato case, the sweet potato case has a hollow portion inside, and the hollow portion is filled with a new filling material, the new filling material The surface is coated with an egg yolk layer.
其中，該新餡料係由地瓜泥或地瓜泥加上其他口味餡料組成。Among them, the new filling is composed of sweet potato mud or sweet potato mud plus other flavor fillings.
其中，該其他口味餡料係為紅豆麻糬、綠豆麻糬、芋頭麻糬、黑糖麻糬、藍莓或草莓。Among them, the other taste fillings are red bean mochi, mung bean paralysis, taro paralysis, brown sugar paralysis, blueberry or strawberry.
以下茲配合本創作較佳實施例之圖式進一步說明如下，以期能使熟悉本創作相關技術之人士，得依本說明書之陳述據以實施。The following description of the preferred embodiment of the present invention is further described below in order to enable those skilled in the art to practice the present invention to be implemented in accordance with the present specification.
首先，請配合參閱第一圖至第十二圖所示，本創作為一種冰品結構改良，其主要包括以下製作步驟：在『備料』步驟時：先將地瓜10進行烘烤使之熟化，並將地瓜10取形大約100公克(如第二圖所示)；在『挖空內餡』步驟時：將地瓜10內餡挖出，使地瓜10之地瓜表殼11內形成一挖空部12(如第三圖所示)；在『急速冷凍』步驟時：將地瓜10之地瓜表殼11進行零下25度~零下30度之急速冷凍約30分鐘，以保持產品新鮮(如第四圖所示)；在『混合餡料』步驟時：將自地瓜10挖出的地瓜餡料配合 自製配料進行混合(如第五圖所示)；在『過篩』步驟時：餡料混合完成後，需進行過篩，以利過濾雜質，使其質地更加均勻，口感更加細膩；在『填充新餡料』步驟時：將混合後的新餡料20填入地瓜10之地瓜表殼11內的挖空部12(如第六圖所示)；在『塑型』步驟時：將填入的新餡料20進行塑型，使之形成菱形之外觀(如第七圖所示)；在『塗覆蛋黃』步驟時：將新餡料20之表面塗上一層蛋黃層30(如第八圖所示)，如此便完成成品(如第九圖至第十一所示)；在『低溫冷凍』步驟時：將成品進行低溫冷凍。First of all, please refer to the first to twelfth figures. The creation is an ice structure improvement, which mainly includes the following steps: in the "preparation" step: firstly baking the sweet potato 10 to make it mature. And the sweet potato 10 takes about 100 grams (as shown in the second figure); in the step of "cutting the empty stuffing": the stuffing of the sweet potato 10 is dug out, so that a hollowed out part is formed in the sweet potato case 11 of the sweet potato 10 12 (as shown in the third figure); in the "rapid freezing" step: the sweet potato case 11 of the sweet potato 10 is subjected to rapid freezing for about 30 minutes from minus 25 degrees to minus 30 degrees to keep the product fresh (such as the fourth figure). Shown in the "mixed fillings" step: match the sweet potato fillings excavated from the sweet potato 10 Mix the homemade ingredients (as shown in the fifth figure); in the “Sieving” step: after the filling is finished, it needs to be sieved to facilitate the filtration of impurities, making the texture more uniform and the taste more delicate; In the new filling step: the mixed new filling 20 is filled into the hollowed portion 12 in the sweet potato case 11 of the sweet potato 10 (as shown in the sixth figure); in the "plastic" step: it will be filled in The new filling material 20 is shaped to form a diamond-shaped appearance (as shown in the seventh figure); in the "coating egg yolk" step: the surface of the new filling material 20 is coated with a layer of egg yolk 30 (such as the eighth The figure shows the finished product (as shown in the ninth to eleventh); in the "low temperature freezing" step: the finished product is cryogenically frozen.
而值得注意的是，該冰品結構具有一地瓜表殼11，該地瓜表殼11內部具有一挖空部12，該挖空部12內填充一新餡料20，該新餡料20之表面塗覆一蛋黃層30。It should be noted that the ice structure has a sweet potato case 11 having a hollow portion 12 inside, and the hollow portion 12 is filled with a new filling material 20, and the surface of the new filling material 20 An egg yolk layer 30 is applied.
其中，該新餡料20係由地瓜泥或地瓜泥加上其他口味餡料組成。Among them, the new filling 20 is composed of sweet potato puree or sweet potato puree and other flavor fillings.
其中，該其他口味餡料係為紅豆麻糬、綠豆麻糬、芋頭麻糬、黑糖麻糬、藍莓或草莓。Among them, the other taste fillings are red bean mochi, mung bean paralysis, taro paralysis, brown sugar paralysis, blueberry or strawberry.
而藉由以上之組合構成，請續配合參閱第一圖至第十二圖所示，本創作主要係先將地瓜10進行烘烤使之熟化，並取形大約 100公克，之後，將地瓜10內餡挖出，使地瓜10之地瓜表殼11內形成一挖空部12，再將地瓜10之地瓜表殼11進行零下25度~零下30度之急速冷凍約30分鐘，以保持產品新鮮，之後，將自地瓜10挖出的地瓜餡料配合自製配料進行混合，並進行過篩，再將混合後的新餡料20填入地瓜10之地瓜表殼11內的挖空部12，之後，將填入的新餡料20進行塑型，使之形成菱形之外觀，再將新餡料20之表面塗上一層蛋黃層30，如此便完成成品，最後，將成品進行低溫冷凍，如此之製作方式，簡單方便，適合大量生產。With the above combination, please continue to refer to the first to twelfth figures. The main purpose of this creation is to bake the sweet potato 10 to make it ripe and take shape. 100 grams, after that, the stuffing of the sweet potato 10 is dug out, so that a hollowed-out part 12 is formed in the sweet potato case 11 of the sweet potato 10, and then the sweet potato case 11 of the sweet potato 10 is subjected to rapid freezing of about 25 degrees to minus 30 degrees. 30 minutes to keep the product fresh, after that, the sweet potato stuffing material excavated from the sweet potato 10 is mixed with the homemade ingredients, and sieved, and then the mixed new filling material 20 is filled into the sweet potato case 11 of the sweet potato 10 The hollowed out portion 12, after which the filled new filling material 20 is shaped to form a diamond-shaped appearance, and then the surface of the new filling material 20 is coated with a layer of egg yolk 30, thus completing the finished product, and finally, The finished product is cryogenically frozen, and the production method is simple and convenient, and is suitable for mass production.
而值得注意的是，本創作之冰品結構具有一地瓜表殼11，地瓜表殼11內部具有一挖空部12，挖空部12內填充一新餡料20，新餡料20之表面塗覆一蛋黃層30，欲食用時，僅需於冷凍狀態下，而不需解凍，直接放於烤箱中進行烘烤、加熱，便得以食用，簡單方便，且由於本創作係利用地瓜表殼11填充新餡料20，不僅得以將地瓜塑型成菱形之外觀，頗具造型特色，且新餡料20係利用地瓜泥或地瓜泥加上其他口味餡料混合組成，具有地瓜香氣，且柔軟綿密的口感，更令食用者易於消化，深受消費者喜愛。It is worth noting that the ice product structure of the present invention has a sweet potato case 11 , the hollow potato case 11 has a hollow portion 12 therein, and the hollow portion 12 is filled with a new filling material 20, and the surface of the new filling material 20 is coated. Covering an egg yolk layer 30, when it is to be eaten, it only needs to be frozen, without thawing, directly placed in the oven for baking and heating, and then it is edible, simple and convenient, and because the creation department utilizes the sweet potato case 11 Filling the new filling material 20 not only can shape the sweet potato into a diamond-shaped appearance, but also has a styling characteristic, and the new filling material 20 is composed of a sweet potato mud or a sweet potato puree and other flavor fillings, and has the sweetness of the sweet potato and is soft and dense. The taste is more easily digested by consumers and is very popular among consumers.
綜上所述，本創作冰品結構改良，有效地改善習用結構所存在的種種缺點，且本創作之主要技術手段並未見於任何相關之刊物中，誠符合新型專利之申請要件，爰依法提出申請，懇請 鈞 局賜准本創作專利權。In summary, the creation of the ice product structure has effectively improved the shortcomings of the conventional structure, and the main technical means of this creation have not been found in any related publications, and it is in line with the application requirements of the new patents. Apply, please 钧 The bureau granted the patent right for this creation.
10‧‧‧地瓜10‧‧‧Sweet
11‧‧‧地瓜表殼11‧‧‧Sweet case
12‧‧‧挖空部12‧‧‧Keeping out
20‧‧‧新餡料20‧‧‧New fillings
30‧‧‧蛋黃層30‧‧‧ egg yolk layer
第一圖係本創作之製作流程示意圖。The first picture is a schematic diagram of the production process of this creation.
第二圖係本創作之備料示意圖。The second picture is a schematic diagram of the preparation of this creation.
第三圖係本創作之挖空內餡示意圖。The third picture is a schematic diagram of the hollowing out of the creation.
第四圖係本創作之急速冷凍示意圖。The fourth picture is a schematic diagram of the rapid freezing of this creation.
第五圖係本創作之混合餡料示意圖。The fifth picture is a schematic diagram of the mixed filling of the present creation.
第六圖係本創作之填充新餡料示意圖。The sixth picture is a schematic diagram of the filling of new fillings in this creation.
第七圖係本創作之塑形示意圖。The seventh picture is a schematic diagram of the creation of this creation.
第八圖係本創作之塗覆蛋黃示意圖。The eighth figure is a schematic diagram of the coated egg yolk of this creation.
第九圖係本創作之成品立體外觀示意圖。The ninth figure is a schematic diagram of the stereoscopic appearance of the finished product.
第十圖係本創作之成品側面示意圖。The tenth picture is a schematic view of the finished side of the creation.
第十一圖係本創作之成品另一側面示意圖。The eleventh figure is another side view of the finished product of the present creation.
第十二圖係本創作之成品剖面示意圖。The twelfth figure is a schematic cross-section of the finished product of this creation.
10‧‧‧地瓜10‧‧‧Sweet
11‧‧‧地瓜表殼11‧‧‧Sweet case
12‧‧‧挖空部12‧‧‧Keeping out
20‧‧‧新餡料20‧‧‧New fillings
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW101213269U TWM446503U (en) | 2012-07-10 | 2012-07-10 | Improved frozen dessert structure |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW101213269U TWM446503U (en) | 2012-07-10 | 2012-07-10 | Improved frozen dessert structure |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TWM446503U true TWM446503U (en) | 2013-02-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW101213269U TWM446503U (en) | 2012-07-10 | 2012-07-10 | Improved frozen dessert structure |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TWM446503U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223924A (en) * | 2017-06-02 | 2017-10-03 | 洪素惠 | The baking method and its finished product of pachyrhizus burning |
-
2012
- 2012-07-10 TW TW101213269U patent/TWM446503U/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223924A (en) * | 2017-06-02 | 2017-10-03 | 洪素惠 | The baking method and its finished product of pachyrhizus burning |
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