TWM550549U - Black garlic noodle structure - Google Patents

Description

Black garlic noodle structure

The novel creation relates to a black garlic noodle structure and is an edible pasta structure.

"Garlic" has many benefits for the human body. In addition to research, it can help prevent type 2 diabetes, lower blood fat, regulate blood sugar, improve cold hands and feet, help blood circulation and anti-oxidation, but generally "garlic" has Spicy taste is not acceptable to most people or children. It has a bad influence on the tone after eating. Therefore, there are many considerations in using ingredients.

In view of the above-mentioned shortcomings, the creators of this novel believe that they have the urgent need to make corrections. They have been engaged in the design and manufacture of related products for many years, and they have always adhered to the excellent design concept, and researched and created the above disadvantages. After continuous efforts, the new black garlic noodle structure was launched, which improved the product's efficacy by correcting the excellent product structure.

The main purpose of this new creation is to combine black garlic with no spicy taste and noodles. In addition to the original function of garlic, black garlic is converted into amino acids, and carbohydrates are converted into sugar. It makes the human body more easily absorbed, and then integrates the beneficial effects of black garlic into the noodles.

For the purpose of the foregoing disclosure, the novel black garlic noodle structure comprises a noodle body having an outer layer and covering an inner layer, the outer layer being made of black garlic material, the inner layer being Made of flour, the black garlic material is refined into granules, powder or mud to facilitate being adhered to the inner layer, the noodle body can be eaten after being cooked, and the inner layer is The flour may be additionally mixed with powdered black garlic to enhance the content of black garlic.

Therefore, since the black garlic is coated in the outer layer of the flour, in addition to reducing the amount of starch in the noodle, the black garlic has the beneficial function for the human body, and the taste is also hierarchical. A finished product of health and innovation.

1‧‧‧ Noodle body

11‧‧‧ outer layer

12‧‧‧ inner layer

The first figure is a partial cross-sectional view of the structure of the novel black garlic noodle structure.
The second figure is a partial cross-sectional view showing another embodiment of the novel black garlic noodle structure.
The third figure is a partial cross-sectional view showing another embodiment of the novel black garlic noodle structure.

The novel creation relates to a black garlic noodle structure, [see the first figure] is an uncooked structural state, and its structure includes:

a noodle body (1) having an outer layer (11) and adhering to an inner layer (12), the outer layer (11) being made of black garlic material, and the inner layer (12) being made of flour The black garlic food material is refined into granules, powder or mud, and is advantageously coated on the outer side of the inner layer (12), which is suitable for being made into various thick noodles.

The novel creates a black garlic noodle structure, [see the second figure]. The inner layer (12) can also be made of flour mixed powdered black garlic to increase the content of black garlic, and mixed with powdered black. The inner layer (12) of the garlic can also be cooked separately.

The present invention creates a black garlic noodle structure, and there is another embodiment. [Please refer to the third figure] The outer layer (11) of the noodle body (1) is made of flour, and the inner layer (12) is made of granules. The powder or mud-like black garlic material is made, and the outer layer (11) made of flour is coated on the inner layer (12). This embodiment is suitable for use in a thicker noodle.

The novel creates a black garlic noodle structure, and the advantages thereof are:

A. Since the black garlic is coated on the inner layer of the flour, in addition to reducing the amount of starch in the noodle, it also provides the beneficial function of the black garlic on the human body, and has a layer on the taste;

B. Black garlic has the functions of preventing type 2 diabetes, lowering blood fat, regulating blood sugar, improving coldness of hands and feet, helping blood circulation and anti-oxidation. Proteins in black garlic are converted into amino acids, and carbohydrates are converted into sugar. Small, making the body more easily absorbed, and then the black garlic has a beneficial effect on the human body into the noodles.

In summary, when the novel creation is novel, and the creation of this new type is not seen in any publication, it is in compliance with Article 104 of the Patent Law and Article 120 of the Patent Law and Article 22 of the Applicable Law.

The above description is only a preferred embodiment of the novel creation, and the scope of the novel creation cannot be limited thereto. That is, the equal changes and modifications made by Dafan in accordance with the scope of application for patents shall remain within the scope of this creation patent.

1‧‧‧ Noodle body

11‧‧‧ outer layer

12‧‧‧ inner layer

Claims (5)

A black garlic noodle structure comprising: a noodle body having an outer layer and adhering to an inner layer, the outer layer being made of black garlic material, and the inner layer being made of flour. The black garlic noodle structure according to the first aspect of the patent application, wherein the black garlic material used in the outer layer is refined into granules, powder or mud. According to the black garlic noodle structure of the first aspect of the patent application, the inner layer of the flour may be mixed with powdered black garlic. A black garlic noodle structure comprising: a noodle body having an outer layer and covering an inner layer, the outer layer being made of flour, and the inner layer being made of black garlic. The black garlic noodle structure according to the fourth aspect of the patent application, wherein the black garlic material used in the inner layer is refined into particles, powder or mud.