TWM479603U

TWM479603U - Croissant structure

Info

Publication number: TWM479603U
Application number: TW102211961U
Authority: TW
Inventors: Hsin-Yun Huang; hui-fang Lin
Original assignee: Univ Wufeng
Priority date: 2013-06-26
Filing date: 2013-06-26
Publication date: 2014-06-11

Description

Croissant structure

本創作是一種以牛角麵包結構，尤指將牛角麵包本體內層加入由玉米飯、海苔、肉鬆及紅甜絲組合而成的餡料，使麵包之口感有獨特的味道。 The creation is a croissant structure, in particular, a croissant body layer is added with a mixture of corn rice, seaweed, fluffy pine and red sweet silk, so that the taste of the bread has a unique taste.

一般市面上的牛角麵包僅有包裹一種內餡，只能提供一種選擇或口感，造成麵包內餡中缺乏變化而稍嫌單調，食用上比較容易吃膩，而使消費者降低食欲與購買意願，為其缺點之一。再者，食用單層內餡(花生、巧克力、牛奶)的牛角麵包只能攝取一種餡料之營養，而降低多樣性的變化，及多重口感的選擇，相對降低內餡的期待與豐富性及營養價值，為其缺點之二。 Generally, croissants on the market only contain one kind of stuffing, which can only provide a choice or taste, which causes a lack of change in the stuffing of the bread and is slightly monotonous. It is easy to eat and eat on the food, and the consumer is less appetizing and willing to purchase. One of its shortcomings. Furthermore, croissants that consume a single layer of stuffing (peanuts, chocolate, milk) can only ingest a nutrient of a filling, and reduce the diversity of changes, and the choice of multiple tastes, relatively reduce the expectation and richness of the filling and Nutritional value is the second of its shortcomings.

本創作是一種帶刺狀的牛角麵包結構，由模具製成含有壽司餡料的無刺狀牛角飯糰，外面披覆不同色彩的食材，再填入具有刺狀的的牛角麵包之食材結構。 The creation is a thorn-like croissant structure in which a squeaky horn-shaped rice ball containing a sushi filling is made of a mold, and the ingredients are covered with different colors, and the structure of the croissant croissant is filled.

2‧‧‧牛角麵包本體 2‧‧‧ croissant ontology

21‧‧‧紅甜絲 21‧‧‧Red sweet silk

22‧‧‧肉鬆 22‧‧‧Flesh

23‧‧‧玉米飯 23‧‧‧ Corn Rice

24‧‧‧海苔 24‧‧‧Seaweed

第1圖係本創作之整體圖。 Figure 1 is an overall picture of the creation.

第2圖係本創作之剖面圖。 Figure 2 is a cross-sectional view of the creation.

請參閱第1圖及第2圖所示，本創作是一種牛角麵包結構，包括有紅甜絲(21)、肉鬆(22)、玉米飯(23)、海苔(24)及牛角麵包本體(1)所組成，主要是將牛角麵包本體(1)內包覆海苔(24)，再由海苔(24)包覆玉米飯(23)，然後玉米飯(23)再包覆肉鬆(22)，最後再將肉鬆包覆紅甜絲(21)，組合成牛角麵包本體(1)內含壽司餡料之結構。 Referring to Figures 1 and 2, the creation is a croissant structure comprising red sweet silk (21), floss (22), corn rice (23), seaweed (24) and croissant body (1 The composition is mainly to coat the croissant body (1) with seaweed (24), then the seaweed (24) to cover the corn rice (23), then the corn rice (23) and then the floss (22), and finally The meat is then covered with red sweet silk (21) and combined into a structure in which the croissant body (1) contains the sushi filling.

21‧‧‧紅甜絲 21‧‧‧Red sweet silk

22‧‧‧肉鬆 22‧‧‧Flesh

23‧‧‧玉米飯 23‧‧‧ Corn Rice

24‧‧‧海苔 24‧‧‧Seaweed

Claims

A croissant structure comprising: a croissant body, inner layer having seaweed, corn rice, fluffy pine, red sweet silk; a seaweed, wrapped in a croissant body, and seaweed covered with corn rice; a corn rice Covered with seaweed, the corn rice is covered with fluffy pine; one fluffy pine is covered with corn rice, and the fluffy pine is covered with red sweet silk; one red sweet silk is the innermost layer of the croissant body It is covered with fluffy meat.