TWM592228U - Improved structure of rice crispy - Google Patents

Abstract

An improved structure of hemp grass mainly includes a body layer, an interface layer and a cladding layer. Among them, the body layer is made of glutinous rice and taro powder, and then kneaded, fermented into a lump and then expanded; the interface layer is a viscous food material for bonding the body layer and the coating layer, which It is chocolate with different flavors; the coating layer is sesame, peanut, coconut flour or pumpkin seeds. The body layer, the interface layer and the coating layer provide consumers with at least three kinds of mouthfeel when eating, and because the interface layer is chocolate, it improves the lack of sticky teeth of traditional mochi during eating, and improves the eating experience and Attract more consumers' willingness to buy, thereby enhancing the market's competitiveness.

Description

Modified structure of Ma Mo

This creation is about an improved structure of sesame, especially a kind of improved structure of sesame which can improve the lack of sticky teeth of traditional sesame when eating, and improve the eating experience.

Press; Mawei is a traditional food in Taiwan, which has a special taste and is popular among consumers. The traditional method of making mochi is to make high-quality glutinous rice and taro into powder, knead and ferment into a dough, and then soak in a lukewarm oil pan to soak until the surroundings are white. The embryo is transferred to another high-temperature hot oil pot and slowly heated up. After the frying process, it expands into a honeycomb-shaped fruit embryo. Then pour the fried fruit embryos into a paste-like sugar paste and mix. Finally, sprinkle the prepared powdered or granulated peanuts, sesame, etc. to be the finished product.

The aforementioned traditional sesame is used to stick fruit paste and peanut, sesame and other sugar paste, which is usually maltose. Due to the high viscosity of maltose, when consumers consume it, not only will maltose stick to the teeth, but also Sticking to teeth and eating more and eating more often makes chewing and swallowing even more difficult, especially for younger children. Furthermore; traditional mashed rice is usually in a long shape, which is not only unfavorable for packaging, but also inconvenient because it is easy to drop the outer layer of peanuts, sesame, etc. when eating, the applicant has considered this, after continuous research and experiments, Sui Meng was born to improve the improved structure of a mochi, and to improve the loss of sticky teeth of traditional mochi when eaten.

The main purpose of this creation is to provide an improved structure of sesame seeds, which can improve the lack of sticky teeth of traditional sesame seeds when eating, and is conducive to packaging and convenient consumption, so as to enhance the eating experience and attract more consumers to buy To further improve the competitiveness of the market.

The aforesaid improved structure of hemp grass mainly includes a body layer, an interface layer and a cladding layer. Among them, the body layer is made of glutinous rice and taro powder, then kneaded, fermented into a lump and then expanded; the interface layer is a viscous food material for bonding the body layer and the coating layer, which It is chocolate with different flavors; the coating layer is sesame, peanut, coconut flour or pumpkin seeds. The body layer, the interface layer and the coating layer provide consumers with at least three kinds of mouthfeel when eating, and because the interface layer is chocolate, it improves the lack of sticky teeth of traditional mochi during eating, and improves the eating experience and Attract more consumers' willingness to buy, thereby improving the competitiveness of the market.

In the improved structure of the above-mentioned mochi, the body layer is set to be square, so that the mochi made is convenient for packaging and convenient to eat.

In the improved structure of the above-mentioned mochi, the body layer is made of glutinous rice and taro powder, and after kneading and fermenting into a mass, it is fried to make it expand into a honeycomb shape.

Please refer to Figure 1 and Figure 2 at the same time, which are the manufacturing flow chart and perspective view of this creation. As shown in the figure, this creative system includes a body layer 1, an interface layer 2 and a cladding layer 3. Among them, the body layer 1 is made of glutinous rice and taro powder, then kneaded, fermented into a mass, and then expanded. In this embodiment, the body layer 1 is square.

The interface layer 2 is coated with the body layer 1, which is a viscous food material for bonding the body layer 1 and the coating layer 3. In this creation, it is a variety of chocolates with different flavors.

The coating layer 3 is coated on the interface layer 2, and the interface layer 2 is closely adhered to the body layer 1. In this creation, it is powdered or granular sesame, peanut, coconut flour or pumpkin seeds, etc. .

With the aforementioned materials, in the production process, the powdered glutinous rice and taro are kneaded and fermented into a square mass, and then fried to expand into a honeycomb-shaped fruit embryo. Then pour the fried fruit embryos into the chocolate which is smelted into a paste, and finally sprinkle with the powdered or granulated peanuts, sesame or coconut powder, pumpkin seeds, etc., which is the finished product of mochi A. At the time of consumption, the body layer 1, the interface layer 2 and the coating layer 3 provide consumers with at least three kinds of mouthfeel when eating, and because the interface layer 2 is chocolate, it improves the stickiness of the traditional mochi when eating The lack of it can improve the eating experience and the willingness to attract more consumers to purchase, thereby enhancing the market competitiveness. And because the body layer 1 is set to be square, the made mochi A is convenient for packaging and more convenient to eat.

Please refer to Figure 3, which is a cross-sectional view of this creation. As shown in the figure, after the finished product is made into Ma Mo A, the body layer 1 is fried and made into a honeycomb shape, and the different taste chocolates of the interface layer 2 are evenly coated on the body layer 1, The powdery or granular peanuts, sesame or coconut flour, pumpkin seeds, etc. of the coating layer 3 are closely adhered to the body layer 1 through the interface layer 2 and can have at least three tastes when eaten. And when eating, because the interface layer 2 is chocolate with different flavors, it can improve the lack of sticky teeth when eating traditional malach due to the use of maltose, so as to enhance the eating experience and attract more consumers to buy.

Please refer to Figure 4 for an example of packaging for this creation. Please cooperate with Figure 1 and Figure 2, as shown in the figure, during the creation of this creation, because the shape of the body layer 1 is set to square, after the coating interface layer 2 and the coating layer 3, it becomes a square hemp The mochi A can be packed in square packing bags 4. In addition to making the packaging more convenient, the packaging bag 4 can be eaten when it is eaten (it can be eaten in one bite). It is quite convenient to eat, and it will not be as long as the traditional mochi. It is not conducive to packaging, and it is more inconvenient because it easily drops the outer layer of peanuts, sesame, etc. when eating.

The foregoing embodiments are only to illustrate the preferred implementation of this creation, but not to limit the scope of this creation. Any slight modification or modification will not lose the essence of this creation, nor will it deviate from the spiritual scope of this creation.

In summary, this creation uses a honeycomb-shaped body layer, combined with peanut, sesame or coconut powder, pumpkin seeds and other coating layers, and bonding the body layer and the coating layer, which is an interface layer for different flavors of chocolate, forming a mochi The improvement can improve the lack of sticky teeth of traditional mochi when eaten, and is beneficial to packaging and convenient consumption, so as to enhance the eating experience and attract more consumers to buy, and thus improve the competitiveness of the market. For a practical design, sincerity is the creation of all novelty, I filed a patent application in accordance with the law, and prayed for review by the Jun Bureau, and granted the patent as soon as possible.

1: Ontology layer 2: Interface layer 3: Coating layer 4: Packing bag A: Ma Mo

Figure 1 is the manufacturing flow chart of this creation. Figure 2 is a perspective view of this creation. Figure 3 is a cross-sectional view of this creation. Figure 4 is a diagram of the packaging example of this creation.

1: Ontology layer

2: Interface layer

3: cladding

A: Ma Mo

Claims (2)

An improved structure of hemp dumplings includes a body layer, an interface layer and a cladding layer, wherein the body layer is made of glutinous rice and taro powder, kneaded, fermented into a lump and then expanded; The interface layer is a viscous food material for bonding the body layer and the coating layer; the coating layer is sesame, peanut, coconut flour or pumpkin seeds, etc., characterized by: The interface layer is made of chocolates with different flavors to improve the lack of sticky teeth of traditional mochi when eaten, so as to enhance the eating experience and to attract more consumers to buy, thereby enhancing the competitiveness of the market. The improved structure of the mochi as described in item 1 of the patent application scope, wherein the body layer is set as a square, so that the mochi made is convenient for packaging and convenient for consumption.

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