TWM603276U - Roll structure - Google Patents

Abstract

The present invention relates to a roll cake structure, which mainly rolls the dough into a roll with an inner figure 8 in the center and a spiral shape and thickness. The inner figure 8 structure can be protruding or inner. Concave shape, and after baking, the whole of the present invention will have a porous, wrinkled, crispy or lamellar appearance, making it puffy, crispy and melts in the mouth.

Description

Burrito structure

This new model relates to the field of baked goods, especially the category of roll cake structure.

By the way, the common biscuits on the market are all solid and blocky. To make them puffy, crispy, and melt in the mouth, a large amount of fluffing agent must be added, which is really unhealthy for people to eat.

Therefore, the conventional biscuit structure really needs to be improved.

For this reason, in view of the problems of the conventional biscuit structure, the creator of the present model has worked hard to create a wrapper structure. Therefore, the main purpose of the present model is to provide a wrapper with a puffy, crispy, and melty mouthfeel. structure.

In order to achieve the above-mentioned purpose, the present invention uses the following technical means: the dough is rolled into a burrito with a spiral shape and thickness in the inner center, and the inner figure-eight structure can be protruding or It is concave in shape. After baking, the whole body will have a porous, wrinkled, crispy or lamellar taste. It does not need to add too much fluffing agent. It will be healthier if people eat it.

A: Burrito structure

1: Peripheral structure

2: Internal figure-8 structure

21: Junction

Figure 1: This is the three-dimensional appearance of the new burrito structure.

Figure 2: This is the top view of the new burrito structure.

Figure 3: This is the bottom view of the new burrito structure.

Figure 4: is a side view of the new burrito structure.

First of all, please refer to Figures 1 to 4, which is a new type of burrito structure (A). The dough is rolled into an inner center with a peripheral structure (1) and an inner figure-8 structure (2). And the peripheral structure (1) is set in a spiral shape and has a thickness, and the center of the wrap structure (A) is set to the inner figure-eight structure (2) can be protruding or concave, in other words, the peripheral structure (1) It will surround the inner figure-eight structure (2); further, the intersection (21) of the inner figure-eight structure (2) is set as a thick structure.

Due to the new structure and the properties of the dough, by baking the whole, it will have a porous, wrinkled, crispy or lamellar taste without adding too much fluffing agent. People eat it. Will be healthier.

To sum up, this new model is about a kind of "roll cake structure", and its structure has not been seen in books or publicly used, and it is in compliance with the requirements of a new patent application. I sincerely ask Jun Bureau to approve the patent as soon as possible.

If you need to clarify, the above are the technical principles used in the specific embodiments of this case. If the changes made in accordance with the concept of this case do not produce functional effects beyond the spirit covered by the specification and drawings, all Chen Ming should be agreed within the scope of this case.

A: Burrito structure

1: Peripheral structure

2: Internal figure-8 structure

21: Junction

Claims (3)

A burrito structure in which the dough is rolled into a figure-eight-shaped structure in the inner center, and the appearance is a spiral-shaped and thick structure. After baking, it will appear porous, wrinkled, crisp or layered. Exterior. According to claim 1, the burrito structure, wherein the inner figure-eight structure may be a protruding shape or a concave shape. The burrito structure described in claim 1, wherein the intersection of the inner figure-eight structure is a thick structure.

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