TWM555646U - Nougat structure - Google Patents

Description

Nougat structure

This creation is about a candy structure, especially a nougat structure.

According to the fact that nougat has the characteristics of milky and nutty, and has the characteristics of full bite and layered taste, it is popular among the public and is often purchased as a gift, but currently on the market. The nougat taste is still mostly limited to the original flavor of milk. The difference between the brands is mostly due to the variety of nuts added in the nougat, and the taste has not changed much, so it has gradually failed to meet the needs of consumers. .

In view of this, the creator has been engaged in the manufacturing development and design experience of related products for many years. After detailed design and careful evaluation, the author has finally achieved a practical and practical creation.

The technical problem to be solved by the present invention is to provide a nougat structure in view of the above-mentioned shortcomings existing in the prior art.

The invention relates to a nougat structure, which comprises: a main saccharide body and a plurality of side food materials, wherein the main sugar system is mixed into a rectangular block solid body in proportion to several materials, and the non-staple food materials are low-temperature baking of dragon fruit. The fruit pieces and dried fruits are mixed into the main sugar body by hand mashing, so that the side food materials are evenly distributed in the main sugar body, and the anthocyanins released by the dragon fruit are melted. Into the main sugar body, the main saccharide body has a natural pigment layer, and the above structure is used to form a nougat flavor of nougat.

In addition, a nougat structure comprises: a main saccharide body and a plurality of sub-food materials, wherein the main sugar system is mixed in a ratio of several materials into a rectangular solid body, and the non-staple foods are glutinous The cereal grains and powders are baked at a low temperature, and mixed in the main sugar body by agitation, so that the side food materials are evenly distributed in the main sugar body, and the above structure is used to form a nougat flavored nougat.

Compared with the efficacy of the prior art: through the composition design of the above raw material dispersion, and in accordance with the conditions of the above manufacturing steps, the processed dragon fruit flavor or the buckwheat taste nougat has a rich taste, and the dragon fruit The taste of nougat can create a sweet atmosphere through the natural pigment layer, and the buckwheat-flavored nougat uses the buckwheat without sweetness to greatly reduce the sweetness of the nougat, thereby increasing consumer acceptance. In order to greatly enhance consumers' willingness to purchase.

10‧‧‧Master glycosome

20‧‧‧Subsidiary ingredients

Figure 1: This is a perspective view of the creation.

Figure 2: This is an exploded view of the creation.

Figure 3: This is a cross-sectional view of the creation.

In order to enable your review committee to have a better understanding and understanding of the purpose, characteristics and efficacy of this creation, please refer to the following [simplified description of the drawings] as follows: First, please refer to Figures 1, 2 and 3 Shown as a nougat structure comprising: a main sugar The body 10 and a plurality of sub-food materials 20 are mixed in a rectangular block shape with several materials such as maltose, almond powder, cream, milk powder, protein, sugar, water, salt, and tata powder. Body, wherein the maltose is boiled in a copper pot with malt added to the trehalose, and then the protein is added, the maltose is added, the cream and the milk powder are stirred and mixed, and finally the seasoning material is added to the mixture in a ratio and uniformly stirred, and the pair is decanted. The food material 20 is a fruit material and a bar material which are prepared by baking at a low temperature of 100 degrees, and is mixed into the main saccharide body 10 by manual mashing, so that the side food materials 20 are evenly distributed in the main saccharide body 10, and finally The main saccharide body 10 mixed with the non-staple food material 20 is placed in a mold to be cooled and solidified, and after being cooled, it is diced and packaged to complete the nougat.

Furthermore, the non-staple food material 20 is a fruit granule and dried fruit produced by the low-temperature baking of the dragon fruit. When the side food materials 20 are kneaded and mixed with the main saccharide body 10, the anthocyanins released from the dragon fruit can be simultaneously blended. In the main saccharide body 10, the main saccharide body 10 has a natural pigment layer, and when the main saccharide body 10 of the white base is mixed with the red anthocyanin side food material 20, the color is pleasing and has a sweet pink color. The color, additionally enhances the attention of the nougat, thereby increasing the consumer's willingness to purchase, in order to complete a nougat flavor of nougat.

In addition, the side food material 20 can be a grain and a powder prepared by buckwheat and low-temperature baking, mixed by hand kneading to the main saccharide body 10, and greatly reducing the sweetness of the nougat by using buckwheat without sweetness. A greasy feeling, which in turn enhances consumer acceptance, to complete a nougat flavor of nougat.

In summary, this creation has indeed achieved a breakthrough structural design, with improved creative content, while at the same time achieving industrial use and progress, and this creation has not been seen in any publication, but also novel, when In accordance with the provisions of the relevant laws and regulations of the Patent Law, the application for the creation of a patent shall be filed according to law, and the examination of the member of the Bureau shall be granted a legal patent right.

Only the above-mentioned ones are only preferred embodiments of the present invention, and the scope of the implementation of the creation cannot be limited by them; that is, the equal changes and modifications made by the applicants in accordance with the scope of the patent application for this creation should still belong to the creation. Within the scope of the patent.

10‧‧‧Master glycosome

20‧‧‧Subsidiary ingredients

Claims (2)

A nougat structure comprising: a main saccharide body, which is a solid body which is mixed into a rectangular block in proportion to a plurality of materials; a plurality of side food materials, which are low-temperature baked fruit pieces of dragon fruit, Dried fruit, and the sub-food materials are mixed into the main saccharide body, so that the main saccharide body and the non-staple food materials are alternately stacked to form a nougat, and the anthocyanins released from the dragon fruit are simultaneously Incorporating into the main sugar body, the nougat has a natural pigment layer. The invention relates to a nougat structure, which comprises: a main saccharide body, which is a solid body which is mixed into a rectangular block in proportion to several materials; a plurality of non-staple food materials, which are obtained by buckwheat and low temperature baking. The granules and the powder are mixed into the main saccharide body, and the main saccharide body and the non-staple food materials are overlapped with each other to form a nougat.