TWM462001U - 餅乾結構 - Google Patents

餅乾結構 Download PDF

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Publication number
TWM462001U
TWM462001U TW102200290U TW102200290U TWM462001U TW M462001 U TWM462001 U TW M462001U TW 102200290 U TW102200290 U TW 102200290U TW 102200290 U TW102200290 U TW 102200290U TW M462001 U TWM462001 U TW M462001U
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TW
Taiwan
Prior art keywords
biscuit
granules
structure according
nut
sugar
Prior art date
Application number
TW102200290U
Other languages
English (en)
Inventor
Sheng-Huan Zhang
Original Assignee
Chen Jin Chi
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Chen Jin Chi filed Critical Chen Jin Chi
Priority to TW102200290U priority Critical patent/TWM462001U/zh
Publication of TWM462001U publication Critical patent/TWM462001U/zh
Priority to US14/096,070 priority patent/US20140193544A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds

Description

餅乾結構
本創作餅乾結構，主要是應用於可供食用且具有多層次口感的餅乾技術上。
按，餅乾的味道香甜，是人們非常喜歡的零食之一，經常成為茶餘飯後的點心與零食，甚至成為充饑解饞時的絕佳選擇，對於餅乾而言，基本上是指以小麥粉(即麵粉)為主材料，將含有砂糖、油脂的生麵團進行烘焙而成具有鬆脆感的西式點心。
一般餅乾除了外觀形狀不同之外，例如：長方形、正方形、多邊形或是圓形等，其實主材料大致相同，因此業者為了要增加餅乾的銷售量，於是摻入各種香料或變換形狀，企圖滿足消費者的味覺享受。
惟，一般的餅乾食用時，口感單調乏味，難以吸引消費者購買，為其既存尚待克服解決的問題與缺失。
本創作人目前從事相關產品的製造、設計，累積多年的實務經驗與心得，針對傳統習用餅乾所既存的問題與缺失，積極地投入創新與改良的精神，所完成的餅乾結構。
新型解決問題所應用的技術手段以及對照先前技術的功效係在於：餅乾的形狀可為一圓柱形體或者是一扁平形體，餅乾的主體是由玉米、白米、糙米、蛋黃粉、砂糖、鹽、棕櫚油、醬油粉(大豆、小麥、鹽、糖)、麥芽糊精 所調配而成，經過壓鑄及烘烤成型，並於餅乾的主體外表淋上一層具有黏性的巧克力或麥芽糖及撒上一層杏仁碎粒、花生碎粒或其他堅果碎粒；藉以增加食用時的不同層次口感，吸引消費者的購買慾望，具有功效上的增進，為其主要目的達成者。
為使專精熟悉此項技藝之人仕業者易於深入瞭解本創作的構造內容以及所能達成的功能效益，茲列舉一具體實施例，並配合圖式詳細介紹說明如下：一種餅乾結構，敬請參閱第一、二圖所示：係本創作實施例一之立體組合與斷面組合示意圖。與第三、四圖所示：係本創作實施例二之立體組合與斷面組合示意圖。主要在於：餅乾主體10的形狀可為一圓柱形體(如第一、二圖所示)或者是一扁平形體(如第三、四圖所示)，該餅乾主體10是由玉米、白米、糙米、蛋黃粉、砂糖、鹽、棕櫚油、醬油粉(大豆、小麥、鹽、糖)、麥芽糊精所調配而成，經過壓鑄及烘烤成型，並於該餅乾主體10外表淋上一層巧克力或麥芽糖的黏性食材11及撒上一層杏仁碎粒、花生碎粒的堅果碎粒12，利用黏性食材11的黏性將堅果碎粒12附著在餅乾主體10上者。
藉由上述各元件結構所組合而成之本創作，係在提供一種餅乾結構，在實際操作應用時：消費者在食用餅乾時，除了可以品嚐到餅乾主體10的鬆脆感之外，還可以品嚐到黏性食材11其巧克力或麥 芽糖的香濃口感，同時可以藉由堅果碎粒12其杏仁碎粒、花生碎粒增加咀嚼時的顆粒脆度，滿足消費者不同層次的口感。
綜合上述所陳，本創作係在提供一種餅乾結構，經過本創作人實際製做完成以及反覆操作測試之後，證實的確可以達到本創作所預期的功能效益，同時又為目前坊間尚無見聞之「首先創作」，具有「產業上的利用價值」，誠然已經符合新型專利「實用性」與「進步性」之成立要義，爰依專利法之規定，向 鈞局提出新型專利之申請。
10‧‧‧餅乾主體
11‧‧‧黏性食材
12‧‧‧堅果碎粒
第一圖：係本創作實施例一之立體組合示意圖。
第二圖：係本創作實施例一之斷面組合示意圖。
第三圖：係本創作實施例二之立體組合示意圖。
第四圖：係本創作實施例二之斷面組合示意圖。
10‧‧‧餅乾主體
11‧‧‧黏性食材
12‧‧‧堅果碎粒

Claims (8)

  1. 一種餅乾結構，主要在於：餅乾主體的外表淋上一層黏性食材及撒上一層堅果碎粒，利用黏性食材的黏性將堅果碎粒附著在餅乾主體上者。
  2. 如申請專利範圍第1項所述之餅乾結構，其中：餅乾主體的形狀可為一圓柱形體者。
  3. 如申請專利範圍第1項所述之餅乾結構，其中：餅乾主體的形狀可為一扁平形體者。
  4. 如申請專利範圍第1項所述之餅乾結構，其中：餅乾主體是由玉米、白米、糙米、蛋黃粉、砂糖、鹽、棕櫚油、醬油粉(大豆、小麥、鹽、糖)、麥芽糊精所調配而成者。
  5. 如申請專利範圍第1項所述之餅乾結構，其中：黏性食材為巧克力者。
  6. 如申請專利範圍第1項所述之餅乾結構，其中：黏性食材為麥芽糖者。
  7. 如申請專利範圍第1項所述之餅乾結構，其中：堅果碎粒為杏仁碎粒者。
  8. 如申請專利範圍第1項所述之餅乾結構，其中：堅果碎粒為花生碎粒者。
TW102200290U 2013-01-07 2013-01-07 餅乾結構 TWM462001U (zh)

Priority Applications (2)

Application Number Priority Date Filing Date Title
TW102200290U TWM462001U (zh) 2013-01-07 2013-01-07 餅乾結構
US14/096,070 US20140193544A1 (en) 2013-01-07 2013-12-04 Biscuit Structure

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TW102200290U TWM462001U (zh) 2013-01-07 2013-01-07 餅乾結構

Publications (1)

Publication Number Publication Date
TWM462001U true TWM462001U (zh) 2013-09-21

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ID=49629571

Family Applications (1)

Application Number Title Priority Date Filing Date
TW102200290U TWM462001U (zh) 2013-01-07 2013-01-07 餅乾結構

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US (1) US20140193544A1 (zh)
TW (1) TWM462001U (zh)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
USD767241S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product
USD767244S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product
USD767243S1 (en) 2015-09-03 2016-09-27 The J.M. Smucker Company Coated food product
USD767242S1 (en) 2015-09-03 2016-09-27 The J.M Smucker Company Coated food product

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH521718A (fr) * 1970-04-03 1972-04-30 Chocolat Et De Produits Alimen Procédé de préparation d'un bonbon à croûte de sucre

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US20140193544A1 (en) 2014-07-10

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