TWM560780U - Styled multi-layer cake - Google Patents
Styled multi-layer cake Download PDFInfo
- Publication number
- TWM560780U TWM560780U TW107203077U TW107203077U TWM560780U TW M560780 U TWM560780 U TW M560780U TW 107203077 U TW107203077 U TW 107203077U TW 107203077 U TW107203077 U TW 107203077U TW M560780 U TWM560780 U TW M560780U
- Authority
- TW
- Taiwan
- Prior art keywords
- cake
- inner filling
- mold
- piece
- cake piece
- Prior art date
Links
- 235000014594 pastries Nutrition 0.000 claims abstract description 14
- 238000004804 winding Methods 0.000 claims description 4
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 230000003796 beauty Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000020185 raw untreated milk Nutrition 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Abstract
一種具造型之多層次糕點，包含有蛋糕片層組與內餡組，該蛋糕片層組係具有捲繞狀之第一蛋糕片以及捲繞狀之第二蛋糕片，第二蛋糕片係位於第一蛋糕片外側；該內餡組係具有第一內餡與第二內餡，第一內餡係填充於第一蛋糕片內，第二內餡係填充於第一蛋糕片與第二蛋糕片之間，並使第一蛋糕片與第一內餡具有形狀相同之外型，第二內餡與第二蛋糕片具有形狀相同之外型，讓糕點斷面呈現多層次造型，以達到美味、美觀以及提升消費者食慾與購買慾之效果。A multi-layered pastry having a shape comprising a cake layer group and an inner filling group, the cake sheet layer having a wound first cake piece and a wound second cake piece, the second cake piece being located The outer side of the first cake piece; the inner filling group has a first inner filling and a second inner filling, the first inner filling is filled in the first cake piece, and the second inner filling is filled in the first cake piece and the second cake Between the sheets, the first cake piece and the first inner filling have the same shape and shape, and the second inner filling and the second inner piece have the same shape and shape, so that the pastry cross section has a multi-layer shape to achieve deliciousness. Aesthetics and the effect of increasing consumer appetite and purchase desire.
Description
一種具造型之多層次糕點，尤指利用模具依序壓制定型組合，而具有多層次造型斷面的具造型之多層次糕點，達到美味、美觀以及提升消費者食慾與購買慾之效果。A multi-layered pastry with a shape, especially a multi-layered pastry with a multi-layered cross-section, which is shaped by a mold, and which has the effect of savouring, esthetic and enhancing the appetite and desire of the consumer.
一般蛋糕捲(例如：生乳捲)，係由蛋糕片捲夾單一口味的鮮奶油所製成，其斷面通常呈雙色螺旋狀，因此，顏色搭配上較為單調，且口味單一，而缺少色香味之變化與新鮮感，無法滿足現今追求食品創新的消費者。A typical cake roll (for example, raw milk roll) is made from a single piece of fresh cream made from a piece of cake, and its cross section is usually two-color spiral. Therefore, the color is more monotonous and has a single taste, but lacks color and fragrance. The change and freshness can't satisfy the consumers who are pursuing food innovation today.
本創作之主要目的乃在於，利用模具依序壓制定型蛋糕片層組捲繞之複數蛋糕片層，使內餡組之複數內餡分別與各蛋糕片層之外型形狀相同但尺寸比例不同，讓糕點斷面呈現多層次造型，以達到美味、美觀以及提升消費者食慾與購買慾之效果。The main purpose of the creation is to use the mold to sequentially press the plurality of cake layers wound by the layer of the cake layer, so that the plurality of fillings in the inner filling group are the same as the shape of each cake layer but the size ratio is different. Let the pastry section be multi-layered to achieve deliciousness, beauty and enhance the appetite and desire of consumers.
為達上述目的，本創作具造型之多層次糕點，包含有蛋糕片層組與內餡組，該蛋糕片層組係具有捲繞狀之第一蛋糕片以及捲繞狀之第二蛋糕片，第二蛋糕片係位於第一蛋糕片外側；該內餡組係具有第一內餡與第二內餡，第一內餡係填充於第一蛋糕片內，第二內餡係填充於第一蛋糕片與第二蛋糕片之間，並使第一蛋糕片與第一內餡之外型形狀相同但尺寸比例不同，第二內餡與第二蛋糕片之外型形狀相同但尺寸比例不同。In order to achieve the above purpose, the present invention has a multi-layered pastry having a shape of a cake layer and a set of inner fillings, the cake layer layer having a first cake piece wound in a winding shape and a second cake piece in a winding shape. The second cake piece is located outside the first cake piece; the inner filling group has a first inner filling and a second inner filling, the first inner filling is filled in the first cake piece, and the second inner filling is filled in the first Between the cake piece and the second cake piece, and making the first cake piece the same shape as the first inner filling but different in size ratio, the second inner filling and the second inner piece have the same shape but different size ratios.
前述具造型之多層次糕點，其中該第一蛋糕片與第一內餡係以第一模具壓制成形後，以冷凍方式定型後移除第一模具，再將第二內餡與第二蛋糕片依序捲繞於第一蛋糕片外側，並以第二模具對第二內餡與第二蛋糕片壓制成形以及移除第二模具。The above-mentioned multi-layered pastry having a shape in which the first cake piece and the first inner filling are pressed and formed by the first mold, and then the first mold is removed after being frozen, and then the second inner filling and the second inner cake are removed. The outer layer is wound on the outside of the first cake piece, and the second inner filling and the second cake piece are press-formed by the second mold and the second mold is removed.
前述具造型之多層次糕點，其中該第一模具具有第一上模與第一下模，第一蛋糕片與第一內餡係置入第一上模與第一下模內後，閉合第一上模與第一下模，使第一內餡與第一蛋糕片於第一模具內形成形狀相同但尺寸比例不同之外型。The above-mentioned multi-layered pastry having a shape, wherein the first mold has a first upper mold and a first lower mold, and the first cake piece and the first inner filling are placed in the first upper mold and the first lower mold, and the first mold is closed. An upper mold and a first lower mold, the first inner filling and the first cake piece are formed into the same shape but different in size ratio in the first mold.
前述具造型之多層次糕點，其中該第二模具具有第二上模與第二下模，第二內餡與第二蛋糕片捲繞於第一蛋糕片外側後，置入第二上模與第二下模內，並閉合第二上模與第二下模，使第二內餡與第二蛋糕片於第二模具內形成形狀相同但尺寸比例不同之外型。The above-mentioned multi-layered pastry having a shape in which the second mold has a second upper mold and a second lower mold, and the second inner filling and the second inner cake are wound around the outer side of the first cake sheet, and then placed in the second upper mold and In the second lower mold, the second upper mold and the second lower mold are closed, so that the second inner filling and the second cake are formed into the same shape but different in size ratio in the second mold.
請參閱第一圖至第六圖所示，由圖中可清楚看出，本創作包含有蛋糕片層組1以及內餡組2，該蛋糕片層組1具有捲繞狀之第一蛋糕片11以及捲繞狀之第二蛋糕片12，第二蛋糕片12係位於第一蛋糕片11外側；該內餡組2具有第一內餡21與第二內餡22，第一內餡21係填充於第一蛋糕片11內，第二內餡22係填充於第一蛋糕片11與第二蛋糕片12之間，並使第一蛋糕片11與第一內餡21之外型形狀相同但尺寸比例不同，第二內餡22與第二蛋糕片12之外型形狀相同但尺寸比例不同。Referring to the first to sixth figures, it can be clearly seen from the figure that the present invention comprises a cake layer group 1 and an inner filling group 2, and the cake sheet group 1 has a wound first cake piece. 11 and a wound second cake piece 12, the second cake piece 12 is located outside the first cake piece 11; the inner filling group 2 has a first inner filling 21 and a second inner filling 22, and the first inner filling 21 is Filled in the first cake piece 11, the second inner filling 22 is filled between the first cake piece 11 and the second cake piece 12, and the first cake piece 11 and the first inner filling 21 have the same shape but The second inner filling 22 and the second inner filling sheet 12 have the same shape but different dimensional ratios.
當本創作於製作時，該第一蛋糕片11與第一內餡21係以第一模具3壓制成形後，以冷凍方式定型後移除第一模具3，再將第二內餡22與第二蛋糕片12依序捲繞於第一蛋糕片11外側，並以第二模具4對第二內餡22與第二蛋糕片12壓制成形以及移除第二模具4，使糕點斷面呈現多層次造型。When the creation is in the production, the first cake piece 11 and the first inner filling 21 are press-formed by the first mold 3, and then the first mold 3 is removed after being frozen, and then the second inner filling 22 is replaced. The two cake pieces 12 are sequentially wound on the outer side of the first cake piece 11, and the second inner filling piece 22 and the second inner cake piece 12 are press-formed by the second mold 4 and the second mold 4 is removed, so that the cake section is presented in a large amount. Hierarchical modeling.
復請參閱第二圖至第六圖所示，由圖中可清楚看出，該第一模具3具有第一上模31與第一下模32，第一蛋糕片11與第一內餡21係置入第一上模31與第一下模32內後，閉合第一上模31與第一下模32，使第一內餡21與第一蛋糕片11於第一模具3內形成內外層形狀相同但尺寸比例不同之外型，而第二模具4具有第二上模41與第二下模42，第二內餡22與第二蛋糕片12捲繞於第一蛋糕片11外側後，係置入第二上模41與第二下模42內，並閉合第二上模41與第二下模42，使第二內餡22與第二蛋糕片12於第二模具4內形成內外層形狀相同但尺寸比例不同之外型。Referring to the second to sixth figures, it can be clearly seen from the figure that the first mold 3 has a first upper mold 31 and a first lower mold 32, and the first cake sheet 11 and the first inner filling 21 After being placed in the first upper mold 31 and the first lower mold 32, the first upper mold 31 and the first lower mold 32 are closed, so that the first inner filling 21 and the first cake piece 11 are formed inside and outside the first mold 3. The second mold 4 has a second upper mold 41 and a second lower mold 42, and the second inner filling 22 and the second inner cake 12 are wound around the outer side of the first cake sheet 11. And inserting the second upper mold 41 and the second lower mold 42 and closing the second upper mold 41 and the second lower mold 42 to form the second inner filling 22 and the second cake piece 12 in the second mold 4 The inner and outer layers are the same shape but different in size.
於本實施例中，該第一蛋糕片11與第一內餡21以及第二蛋糕片12與第二內餡22之外型皆為形狀相同但尺寸比例不同，但不以此為限，該第一蛋糕片11與第一內餡21以及第二蛋糕片12與第二內餡22亦可透過不同造型的模具製作出形狀不同之外型，增加糕點斷面的視覺效果，且第一蛋糕片11、第二蛋糕片12、第一內餡21與第二內餡22可依據需求以不同顏色或口味的食材製作，讓糕點具有多層次的色彩與口感。In this embodiment, the first cake piece 11 and the first inner filling piece 21 and the second inner piece 12 and the second inner filling 22 are all the same shape but different in size ratio, but not limited thereto. The first cake piece 11 and the first inner filling 21 and the second cake piece 12 and the second inner filling 22 can also be made into different shapes by different molds, and the visual effect of the pastry cross section is increased, and the first cake The sheet 11, the second cake piece 12, the first inner filling 21 and the second inner filling 22 can be made of different colors or flavors according to requirements, so that the cake has a multi-layered color and mouthfeel.
是以，本創作為可解決習知之問題與缺失，其關鍵技術再於，利用第一模具3與第二模具4依序壓制定型蛋糕片層組1捲繞之第一蛋糕片11與第二蛋糕片12，使內餡組2之第一內餡21與第二內餡22分別與第一蛋糕片11及第二蛋糕片12形成內外層形狀相同但尺寸比例不同之外型，讓糕點斷面呈現多層次造型，達到美味、美觀以及提升消費者食慾與購買慾之效果。Therefore, the present invention is capable of solving the problems and deficiencies of the prior art, and the key technology is further, using the first mold 3 and the second mold 4 to sequentially press the first cake piece 11 and the second cake wound by the type cake layer group 1 The cake piece 12 is such that the first inner filling 21 and the second inner filling 22 of the inner filling group 2 form the same shape as the inner and outer layers of the first cake piece 11 and the second cake piece 12, respectively, but the size ratio is different, and the cake is broken. The face is multi-layered to achieve delicious, beautiful and enhance the appetite and desire of consumers.
1‧‧‧蛋糕片層組
11‧‧‧第一蛋糕片
12‧‧‧第二蛋糕片
2‧‧‧內餡組
21‧‧‧第一內餡
22‧‧‧第二內餡
3‧‧‧第一模具
31‧‧‧第一上模
32‧‧‧第一下模
4‧‧‧第二模具
41‧‧‧第二上模
42‧‧‧第二下模1‧‧‧cake slice group
11‧‧‧First cake piece
12‧‧‧Second cake piece
2‧‧‧ filling group
21‧‧‧First filling
22‧‧‧Second filling
3‧‧‧First mould
31‧‧‧The first upper mold
32‧‧‧First die
4‧‧‧Second mold
41‧‧‧Second upper mold
42‧‧‧Second die
第一圖係本創作之剖面圖。 第二圖係本創作第一蛋糕片與第一內餡受第一模具壓制前之剖面圖。 第三圖係本創作第一蛋糕片與第一內餡受第一模具壓制之剖面圖。 第四圖係本創作第一蛋糕片與第一內餡冷凍定型後之剖面圖。 第五圖係本創作於第二蛋糕片與第二內餡受第二模具壓制前之剖面圖。 第六圖係本創作於第二蛋糕片與第二內餡受第二模具壓制之剖面圖。The first picture is a cross-sectional view of the creation. The second figure is a cross-sectional view of the first cake piece and the first inner filling before being pressed by the first mold. The third figure is a cross-sectional view of the first cake piece and the first inner filling which are pressed by the first mold. The fourth picture is a cross-sectional view of the first cake piece of the present creation and the first filling. The fifth figure is a cross-sectional view of the second cake piece and the second inner filling before being pressed by the second mold. The sixth figure is a cross-sectional view of the second cake piece and the second inner filling which are pressed by the second mold.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW107203077U TWM560780U (en) | 2018-03-09 | 2018-03-09 | Styled multi-layer cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW107203077U TWM560780U (en) | 2018-03-09 | 2018-03-09 | Styled multi-layer cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TWM560780U true TWM560780U (en) | 2018-06-01 |
Family
ID=63257329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW107203077U TWM560780U (en) | 2018-03-09 | 2018-03-09 | Styled multi-layer cake |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TWM560780U (en) |
-
2018
- 2018-03-09 TW TW107203077U patent/TWM560780U/en not_active IP Right Cessation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWM560780U (en) | Styled multi-layer cake | |
| RU2631389C1 (en) | Device for drum-type machine for manufacturing products from layered dough shell with filling, production method appropriate for such device and product obtained when using such device | |
| JP7302074B2 (en) | Manufacturing method of scallop adductor muscle-like fibrous fish cake package, and manufacturing apparatus of scallop adductor muscle-like fibrous fish cake package | |
| DE202005014952U1 (en) | Ice-cream with outer shell, including internal crunchy core to produce characteristic sound and taste effects | |
| US1606778A (en) | Iron for baking pastry containers | |
| TWM601014U (en) | Dried meat omelet | |
| CN106419497B (en) | Stainless steel artistic pot with double bottom and interlayer and its making process | |
| CN201018878Y (en) | Ice-cream inner coated chocolate coatings | |
| JP3157714U (en) | Bowl for noodle soup | |
| RU171945U1 (en) | DEVICE FOR DRUM TYPE MACHINE FOR PRODUCTION OF PRODUCTS FROM A LAYERED TEST CASE WITH A START | |
| CN201888212U (en) | Combined styled QQ candy | |
| CN204466758U (en) | A kind of multilayer moon cake | |
| TWM448135U (en) | Fruit ice pop | |
| TWM620621U (en) | Improved structure of baking mold for shaped cake | |
| JP3642880B2 (en) | Colored noodles and method for producing the same | |
| CN205912849U (en) | Silver snow dough oatmeal package food | |
| CN202890391U (en) | Bonbon | |
| TWM566479U (en) | Food structure with two cakes | |
| CN201905197U (en) | Tai chi-shaped jelly | |
| CN202819517U (en) | Novel cased air inflation confectionery | |
| CN201536597U (en) | Multi-point pouring fruit jelly | |
| KR101679300B1 (en) | Manufacturing method of Decoration expanded cookie | |
| CN2472505Y (en) | Multiple flavour moon-cake | |
| TWM483675U (en) | Wafer roll structure | |
| JPS5933271Y2 (en) | Shrimp-like food manufacturing equipment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4K | Annulment or lapse of a utility model due to non-payment of fees |