TWM651841U - Mille-feuille dessert roll structure - Google Patents

Abstract

The structure of a thousand-layer dessert roll is mainly formed by rolling an outer layer of sheets and sandwiching an inner filling layer. It is provided with a single outer sheet body extending an appropriate length from the inner end to the outer end, and an inner filling layer coated on the outer sheet body with a uniform thickness. Wherein, the outer layer sheet system can be pie crust or cake slice, and the filling layer can be cream or other fillings. After coating the filling layer, the outer layer sheet system is rolled up from the inner end to the outer end. , to form a plurality of overlapping spiral layers that increase from small to large, so that the thousand-layer dessert roll can have a more visual effect due to the uniform thickness of the spiral layers, thereby achieving the purpose of improving the sales competitiveness of the product, and when eating, due to Evenly overlap the outer slices and the filling layer to add a rich texture to the overall meal.

Description

Mille-feuille dessert roll structure

This creation is related to a thousand-layer dessert roll structure, specifically a thousand-layer dessert roll structure that uses spiral layers of uniform thickness to enhance the visual effect of the food and to increase the overall rich taste when eating.

Press: The structure of general multi-layered dessert rolls such as cake rolls is usually curled cake slices, and fillings such as cream sandwiched between the curled and overlapping cake slices, so that the cake slices and fillings form a clear-cut arrangement. So that when eating, you can eat cake slices and fillings at the same time. The conventional method of making multi-layered desserts, taking cake rolls as an example, is usually as shown in Figure 1. Cake slices 1 are pre-baked, and then a cake roll is made from a plurality of cake slices 1. Since the forming of the cake roll requires a certain length cake slice 1. Therefore, the process is to first coat two or more cake slices 1 with filling 2 (cream), and then overlap the front edge of the next cake slice 1 on the previous cake slice 1. After connecting a certain number of cake slices 1 in this way, a plurality of cake slices 1 are rolled up from one end to form the finished cake roll.

In the conventional cake roll mentioned above, since the cake slices 1 are connected to an appropriate length in an end-to-end connection, the end-to-end connection will form a double-layer thickness. Therefore, the made cake roll will form protrusions and inner layers at the connection. The coating thickness of the filling layer is uneven, so it is difficult to form a perfect spiral layer, which affects the visual effect of the dessert product and relatively affects the sales competitiveness. In view of this, after continuous research and experiments, the applicant came up with the idea of designing a mille-feuille dessert roll structure, which makes the mille-feuille dessert roll have a more visual effect of food, and can add a rich overall taste when eaten.

The main purpose of this creation is to provide a mille-feuille dessert roll structure. Through uniform spiral layers, the mille-feuille dessert can have a more visual effect of food, thereby enhancing product sales competitiveness and adding to the overall appearance when eating. Rich, edible texture.

The structure of the aforementioned thousand-layer dessert roll is formed by rolling an outer sheet and sandwiching the inner filling layer. It is provided with a single outer sheet body extending an appropriate length from the inner end to the outer end, and an inner filling layer coated on the outer sheet body with a uniform thickness. Wherein, after the filling layer is coated, the outer sheet system is rolled up from the inner end to the outer end to form a plurality of overlapping spiral layers from small to large, so that the thousand-feuille dessert roll is made of uniform spiral circles. The layers can have a more visual effect to enhance the sales competitiveness of the product, and when eating, the outer slices and the filling layer are evenly overlapped to increase the overall rich taste of the food.

In the aforementioned thousand-layer dessert roll structure, the outer layer system can be pie crust or cake slices.

In the aforementioned thousand-layer dessert roll structure, the filling layer may be cream or other fillings such as chocolate, matcha, taro, etc.

Please refer to Figure 2 and Figure 3 at the same time, together with Figure 4, which is a three-dimensional view and production status diagram of this creation. As shown in the figure, this creation is formed by sandwiching 3 rolls of outer sheets and 4 inner filling layers. It is provided with a single outer sheet 3 extending an appropriate length from the inner end 31 to the outer end 32, and an inner filling layer 4 evenly coated on the outer sheet 3. The outer layer 3 can be pie crust or cake slices, and the inner filling layer 4 can be cream, chocolate, matcha, taro and other fillings.

After the filling layer 4 is coated, the outer sheet 3 is rolled up from the inner end 31 to the outer end 32 to form a plurality of overlapping spiral layers from small to large, thereby forming a thousand-layer dessert roll A. . The thousand-feuille dessert roll A has a more visual effect due to its uniform spiral layers, thereby improving the sales competitiveness of the product. When eating, the outer slices 3 and the filling layer 4 are evenly overlapped to enhance the overall appearance. Rich, edible texture.

Please refer to Figure 5, which is a three-dimensional view of the production state of this creation. As shown in the figure, when making this invention, a layer of filling layer 4 is coated on the pre-made outer sheet body 3, so that the filling layer 4 is distributed on the outer sheet body 3 with a uniform and appropriate thickness. Then roll up the outer sheet 3 from the inner end 31 to the outer end 32, so that the outer sheet 3 and the filling layer 4 are combined to form a plurality of overlapping spiral layers that gradually increase in size, thereby forming a thousand layers of dessert. Volume A. Wherein, taking the outer layer 3 as a cake slice and the inner filling layer 4 as cream, for example, the finished thousand-layer dessert roll A is a cream cake roll.

After the above-mentioned thousand-layer dessert roll A of this invention is completed, it is rolled with a single outer layer sheet 3 coated with the filling layer 4. Therefore, when viewed from the side, it has multiple overlapping spiral layers from small to large. , which is a uniform gradual spread and arrangement. Compared with the conventional dessert rolls, which are made by partially overlapping and unevenly coating the filling layer, it is difficult to form a more perfect spiral circle. Without the layers, the Thousand-Floor Dessert Roll A of this creation has a more visual effect as a dessert product and is more competitive in product sales.

Please refer to Figure 6, which is a three-dimensional view of the finished product of this creation. As shown in the figure, after the above-mentioned long-shaped mille-feuille dessert roll A is produced in this invention, it can be cut into single-piece products of appropriate width according to different sales needs to facilitate packaging and retail.

The foregoing embodiments are only for illustrating the preferred embodiments of the present invention, rather than limiting the scope of the present invention. Slight modifications and changes will still not lose the essence of the present invention, nor will it deviate from the spirit of the present invention.

To sum up, this invention uses a single outer sheet and an inner filling layer evenly coated on the outer sheet, and then rolled up to form a plurality of overlapping spiral layers that increase in size from small to large, thus forming a thousand-layer dessert. Rolling, the thousand-layer dessert roll can have a more visual effect due to the uniform spiral layers, thereby improving the sales competitiveness of the product. When eating, the outer slices and the filling layer are evenly overlapped to increase the overall edible effect. rich taste. It is a practical design and is truly a novel creation. I submit a patent application in accordance with the law and pray that the Bureau will review it and grant the patent as soon as possible.

1:cake slices

2:stuffing

3: Outer layer body

31:Inner end

32:Outer end

4: Stuffing layer

A:Thousand-layer dessert roll

Figure 1 is a status diagram of the cake roll making process. Figure 2 is a three-dimensional view of this creation. Figures 3 and 4 are production status diagrams of this creation. Figure 5 is a three-dimensional view of the production state of this creation. Figure 6 is a three-dimensional view of the finished product of this creation.

3: Outer layer body

31:Inner end

32:Outer end

4: Stuffing layer

A:Thousand-layer dessert roll

Claims (3)

A thousand-layer dessert roll structure, which is formed by rolling an outer sheet body with an inner filling layer; wherein, the outer sheet system is rolled up from the inner end to the outer end to form a plurality of overlapping rolls from small to large. Spiral layer, the filling layer is evenly coated on the outer sheet, so that the thousand-feuille dessert roll has a more visual effect due to the uniform spiral layer, and when eating, due to the evenly overlapping outer sheet and the filling layer to add a rich taste to the overall meal. The thousand-layer dessert roll structure according to claim 1, wherein the outer layer sheet system can be pie crust or cake sheet. The mille-feuille dessert roll structure as described in claim 1, wherein the filling layer can be cream or chocolate, matcha, taro and other fillings.