TWM566997U - Ready-to-eat mochi structure - Google Patents

Abstract

This specification discloses a ready-to-eat paralyzed structure. The above-mentioned ready-to-eat paralyzed structure utilizes a short period of time before eating to produce a delicious instant paralyzed structure, thereby providing the user with great convenience and interest. Therefore, the ready-to-eat paralyzed structure according to the present specification is not only an industrial-use innovation, but also can promote the promotion of traditional cuisine by providing different user experiences.

Description

Instant paralysis structure

This creation is about a paralysis, especially with regard to a ready-to-eat paralyzed structure that can be quickly completed before consumption.

Paralysis, also known as "Mizzi", is a traditional folk cuisine. There are different names in different ethnic groups, and various legends about the origins of people. For example, in the Hakka group, it is called "粢粑", and it is said that it was invented by Hakka people living in the mountains. At that time, life was more difficult. When guests came to visit, they left the leftovers evenly, added fried peanut powder and powdered sugar, and wrapped them into small pieces to serve as snacks to entertain guests. For example, the Ami people in Hualien call it "Dulun." According to legend, it is a kind of food that can be eaten by women in the family and allowed her outsiders to go fishing during the fishing period. There are also legends that paralysis first appeared in Jiangxi Province. It is said that the Changting County of Jiangxi Province had suffered from drought in the Song Dynasty, and the local residents thought of going to the Dragon King Temple in Baozhu Mountain and asking for the rain. However, the rice that each household can take out as a offering is too small, so the residents would like to collect the rice from each family and steam it together, then beat it until it is soft and not see the grain of rice. After the completion of the worship, everyone will enjoy it together. When eaten, there is also a strong sweet smell of rice. For hackers, besides being a snack that can be varied and delicious, all kinds of legends about its origin are also This cuisine adds a few legends and is more aware of the intimacy and love it contains.

The production of paralysis in conventional techniques is a rather time consuming process. At least the process of steaming and smashing glutinous rice is required. Not only is it cumbersome and detailed, it also requires a lot of time and labor. Although traditional hand-made numbness is quite delicious, it has two disadvantages: the first is high moisture content, and the second is that starch is highly susceptible to aging and rejuvenation. These two shortcomings can cause the numbness of the mouth to be easily hardened and not durable. Therefore, it is not an easy task to eat the fragrant and Q paralysis.

With the advancement of technology, the use of various machines to simplify/standardize the production process and the industrial paralysis that pursues mass production are also emerging. In order to pursue a taste, industrial paralysis often uses additives, such as stabilizers that prolong the time of hardening of the paralysis. These additives, while increasing the savory taste, will inevitably cause consumers' food safety concerns. On the other hand, in the prior art, it has been suggested that the raw glutinous rice is directly ground, and when you want to eat paralysis, directly add water and mix well, and then use the rapid heating method of the microwave oven to quickly produce paralysis. . However, in addition to the doubt that whether or not the glutinous rice flour has been fully cooked, such "rapid paralysis" is still slightly inferior to the paralysis produced by the traditional production method.

Therefore, how to develop a ready-to-eat diet that combines ready-to-eat and do it yourself (DIY) under the premise of being convenient, time-sensitive, fun, and maintaining food safety without losing the flavor of food. Paralyzed structures are an industry value work.

In view of the above background, in order to meet the industrial needs, this new The type provides a ready-to-eat paralyzed structure, and the above-mentioned ready-to-eat paralyzed structure not only provides convenience, timeliness, and funness, but also has the effect of maintaining food safety without losing the flavor of the food, and at the same time, has the fun of doing it yourself. Sex and easy to carry.

One of the objects of the present invention is to provide a ready-to-eat paralyzed structure, which can provide an operation experience that is more convenient for the user and does not require a long wait time by the design without heating, thereby achieving convenience and energy saving effect at the time of use.

Another object of the present invention is to provide a ready-to-eat paralyzed structure, which requires a mixing before consumption, so that the instant paralyzed structure according to the present invention can prolong the storage material without worrying about the starch aging and hardening when eating paralysis. And can provide easy to carry, that is, ready to eat effect.

Another object of the present invention is to provide a ready-to-eat paralyzed structure, which is designed by mixing pre-gelatinized rice flour and water before consumption, so that the instant paralyzed structure according to the present invention can be eaten without worrying about whether it is completely cooked or added with stability. Problems such as the agent, and depending on the preferences of the user when eating, the details of the seasoning, and the way of eating can be determined to achieve the effect of fully enjoying the traditional cuisine.

In accordance with the foregoing purposes, the present specification provides a ready-to-eat paralyzed structure. The instant noodles structure described above comprises a pre-gelatinized rice mass. In a preferred embodiment, the pre-gelatinized rice mass is prepared by uniformly and rapidly mixing the pre-gelatinized rice flour with water before the edible noodle structure is eaten. In another preferred embodiment, the pre-gelatinized rice mass is obtained by uniformly and rapidly mixing pre-gelatinized rice flour, water, edible oil, and the like before the edible noodle structure is eaten. According to the present specification, the ready-to-eat paralyzed structure may further comprise an odor-increasing layer coated on the outer side of the pre-gelatinized rice mass. According to the present specification, the instant noodle structure may further comprise an inner filling portion located inside the pre-gelatinized rice mass.

100‧‧‧ Instant paralysis structure

120‧‧‧Pre-gelatinized rice balls

140‧‧‧Taste layer

160‧‧‧ Filling department

The first drawing is a schematic view of a ready-to-eat paralyzed structure of one embodiment of the present invention; the second drawing is a schematic cross-sectional view of a ready-to-eat paralyzed structure of one embodiment of the present invention; and the third figure is another specific embodiment of the present invention. A schematic cross-sectional view of a ready-to-eat paralyzed structure.

The novelity discussed herein is a ready-to-eat paralyzed structure. In order to thoroughly understand the present invention, detailed steps and compositions thereof will be presented in the following description. Obviously, the implementation of the present invention is not limited to the specific details familiar to those skilled in the art. On the other hand, well-known components or steps are not described in detail to avoid unnecessary limitations of the present invention. The preferred embodiments of the present invention will be described in detail below, but the present invention may be widely practiced in other embodiments, and the scope of the present invention is not limited, and the scope of the following patents shall prevail. .

According to one embodiment of the present specification, a ready-to-eat paralyzed structure is disclosed. The first figure is a schematic diagram of a ready-to-eat paralyzed structure 100 in accordance with the present embodiment. The instant noodle structure 100 described above comprises pre-gelatinized rice clusters 120. The pre-gelatinized rice mass 120 is obtained by uniformly mixing pre-gelatinized rice flour and water before the ready-to-eat paralyzed structure 100 is to be consumed. In a preferred embodiment according to this embodiment, the pre-gelatinized rice mass 120 is pre-gelatinized rice flour, water, and edible oil before the ready-to-eat paralyzed structure 100 is to be consumed. Evenly mixed.

In a preferred embodiment according to this embodiment, the pre-gelatinized rice flour may be obtained by subjecting the flour to a pre-gelatinization process. The above-mentioned grain flour may be a mixture of glutinous rice, glutinous rice, glutinous rice and glutinous rice, a mixed rice of glutinous rice and glutinous rice, or a mixture of glutinous rice and glutinous rice.

In a preferred embodiment according to this embodiment, the pre-gelatinized rice dough 120 may be formed by uniformly mixing pre-gelatinized rice flour with water at a ratio of 1:1.

In a preferred embodiment according to this embodiment, the pre-gelatinized rice mass 120 may be formed by uniformly mixing pre-gelatinized rice flour, water, and edible oil in a ratio of 1:1:0.5.

In a preferred embodiment of the present embodiment, the ready-to-eat paralyzed structure 100 further includes an odor-increasing layer 140, and the odor-enhancing layer 140 is coated on the outside of the pre-gelatinized rice hull 120, as shown in the second figure. According to the present example, the above-mentioned taste-enhancing layer 140 may be sesame seeds, sesame powder, peanut powder, sugar, vanilla powder, or other familiar ones skilled in the art, which may increase the taste or aroma of the instant paralysis structure 100. Material.

In a preferred embodiment of the present embodiment, the ready-to-eat paralyzed structure 100 can further include an inner filling portion 160, the inner filling portion 160 being located inside the pre-gelatinized rice mass 120, as shown in the third figure. According to the present example, the inner filling portion 160 may be a bean, cheese, meat, fruit, or other material known to those skilled in the art to increase the taste or aroma of the instant paralysis structure 100.

In a preferred embodiment according to this embodiment, the pre-gelatinized rice dough 120 may be prepared by mixing 60 grams of pre-gelatinized glutinous rice flour, 60 grams of water, and 3 grams of coconut oil. Ways to make the above pre-gelatinized glutinous rice flour, water, and coconut The oil is thoroughly mixed. After about 1 minute, the ready-to-eat paralysis structure 100 described above is obtained.

In summary, the present specification discloses a ready-to-eat paralyzed structure. The instant noodles structure described above comprises a pre-gelatinized rice mass. In a preferred embodiment according to the present specification, the pre-gelatinized rice mass is obtained by uniformly mixing pre-gelatinized rice flour and water before the ready-to-eat paralyzed structure is desired to be eaten. In a preferred embodiment according to the present specification, the pre-gelatinized rice mass is obtained by uniformly mixing pre-gelatinized rice flour, water, and edible oil before the edible noodle structure is desired to be eaten. The above-mentioned instant paralysis structure may further comprise an extracting layer coated on the outer side of the pre-gelatinized rice mass. The above-mentioned instant paralysis structure may further comprise an inner filling portion located inside the pre-gelatinized rice mass. Accordingly, the present specification discloses a ready-to-eat paralyzed structure that does not require heating and long waits before consumption. More preferably, according to the design of this specification, it is only necessary to mix the pre-gelatinized rice flour and water (or pre-gelatinized rice flour with water and edible oil) in a very short time before eating to obtain a delicious instant. The paralyzed structure, so there is no need to worry about the problems of conventional techniques such as hardening or being resistant to storage for a long time. What's more, the ready-to-eat paralyzed structure according to this specification not only retains the aroma and taste of the traditional paralysis, but also provides the user with the pleasure of doing it by himself whenever and wherever he wants, and the ready-to-eat paralyzed structure after completion. It can also be applied to a variety of eating methods (for example: eating directly, encapsulating stuffing, roasting, hot pot, or other traditional/creative paralysis). In other words, according to the design of the present specification, the above-mentioned instant paralyzed structure is not only an innovation of industrial utilization, but also can promote the effect of promoting the traditional cuisine by providing users with a convenient and interesting experience. .

Obviously, the present invention may have many modifications and differences as described in the above embodiments. Therefore, it is necessary to add within the scope of its appended claims. It will be understood that the present invention may be practiced widely in other embodiments in addition to the detailed description above. The above are only the preferred embodiments of the present invention, and are not intended to limit the scope of the present invention; any equivalent changes or modifications made without departing from the spirit of the present invention should be included in the following patent application. Within the scope.

Claims (5)

A ready-to-eat paralyzed structure comprising: a pre-gelatinized rice mass, wherein the pre-gelatinized rice mass is obtained by uniformly mixing pre-gelatinized rice flour and water before eating the instant noodles structure; and a taste-enhancing layer, The taste-enhancing layer is coated on the outside of the pre-gelatinized rice mass. According to the instant noodle structure of the first aspect of the patent application, the above-mentioned instant paralysis structure further comprises an inner filling portion, and the inner filling portion is located inside the pre-gelatinized rice mass. A ready-to-eat paralyzed structure comprising: a pre-gelatinized rice mass, wherein the pre-gelatinized rice mass is obtained by uniformly mixing pre-gelatinized rice flour, water and edible oil before eating the above-mentioned ready-to-eat paralyzed structure; The layer is coated on the outer side of the pre-gelatinized rice mass. According to the instant noodle structure of claim 3, the above-mentioned instant paralysis structure further comprises an inner filling portion, and the inner filling portion is located inside the pre-gelatinized rice mass. A ready-to-eat paralyzed structure comprising: a pre-gelatinized rice mass, the pre-gelatinized rice mass being composed of pre-gelatinized rice flour, water, and edible oil, wherein the pre-gelatinized rice mass is before eating the above-mentioned instant paralysis structure Uniformly mixing pre-gelatinized rice flour, water, and edible oil; in the inner filling portion, the inner filling portion is located inside the pre-gelatinized rice mass; and a taste-increasing layer, the taste-increasing layer is coated on the pre-gelatinized layer Outside the rice group.