TWM597051U

TWM597051U - Improved puff structure

Info

Publication number: TWM597051U
Application number: TW109204512U
Authority: TW
Inventors: 溫錦儀
Original assignee: 手信坊股份有限公司
Priority date: 2020-04-16
Filing date: 2020-04-16
Publication date: 2020-06-21

Abstract

一種泡芙之改良結構，主要係設有由麵粉、牛奶及鮮奶油，奶油凍，巧克力醬等內餡構成之泡芙本體；以及至少一片狀食材。其中，該片狀食材係切割出不同形狀之切割線，或為未任何切割之整片狀。該片狀食材係於未烘焙前固著於該泡芙本體之中間位置上方。俾於該泡芙本體經烘焙後，使該片狀食材以各種不同之形狀結合於該泡芙本體上，藉此，使泡芙可達到造型變化及改變口味之效果。其中，該片狀食材係可為不同口味之起司片。An improved structure of puffs is mainly provided with puff bodies composed of flour, milk and fresh cream, custard, chocolate sauce and other fillings; and at least one piece of food ingredients. Among them, the sheet-shaped food material is cut with different shapes of cutting lines, or a whole sheet without any cutting. The sheet-shaped food material is fixed above the middle position of the puff body before being baked. After the puff body is baked, the sheet-shaped food material is combined with the puff body in various shapes, so that the puff can achieve the effects of shape change and taste change. Wherein, the sheet-shaped food material can be cheese slices with different flavors.

Description

泡芙之改良結構Puff's improved structure

本創作係有關一種泡芙之改良結構，尤指一種使泡芙達到造型變化及改變口味效果之泡芙改良結構。This creation is about an improved structure of puffs, especially an improved structure of puffs that allows puffs to achieve shape changes and taste changes.

按；一般之泡芙的製作方式，係將水，牛奶，黃油丁，鹽，細砂糖等與低筋麵粉混合後，將麵糊裝入裱花袋中備用，再以黃油、糖粉、低筋麵粉等製成酥皮麵糰。俾由裱花袋擠出適當大小之泡芙本體後，將圓片狀之酥皮置於泡芙本體，並以適當時間及溫度烤熟後，填入鮮奶油，奶油凍，巧克力醬等，即可完成表面酥脆之泡芙。Press; The general method of making puffs is to mix water, milk, diced butter, salt, fine sugar, etc. with low-gluten flour, put the batter in a decorative bag, and then use butter, powdered sugar, low-gluten flour Wait to make meringue dough. After squeezing the puff body of appropriate size from the bag, place the wafer-shaped meringue on the puff body and bake it at the appropriate time and temperature, then fill it with fresh cream, custard, chocolate sauce, etc., It can finish the crispy puff on the surface.

習知之泡芙雖然酥脆，且搭配填入鮮奶油，奶油凍，巧克力醬等，具有一定之口感，惟由於大多業者所製作的泡芙大同小異，不但缺乏口味變化，外型亦一成不變，對於日益求新的消費市場，實也可能造成對消費者吸引力的流失。申請人有鑑於此，經不斷研究、實驗，遂萌生改良一種泡芙之改良結構，使泡芙達到型變化及改變口味效果，以提高泡芙之競爭力。Although the puffs of Xizhi are crispy and filled with fresh cream, custard, chocolate sauce, etc., they have a certain taste. However, because the puffs made by most manufacturers are similar, they not only lack taste changes, but also have the same appearance. The new consumer market may actually cause the loss of attractiveness to consumers. In view of this, the applicant has continually researched and experimented to develop an improved structure of puffs, so that the puffs can achieve a type change and change the taste effect, so as to improve the competitiveness of puffs.

本創作之主要目的，即在提供一種泡芙之改良結構，藉由片狀食材結合於泡芙本體上，使泡芙達到造型變化及改變口味效果，以吸引消費者之購買慾，進而提升泡芙之競爭力。The main purpose of this creation is to provide an improved structure of puffs. By combining sheet-like ingredients on the puff body, the puffs can achieve the shape change and change the taste effect, so as to attract consumers' desire to buy, and then enhance the puff. Fu's competitiveness.

前述之泡芙之改良結構，係設有由麵粉、牛奶及鮮奶油，奶油凍，巧克力醬等內餡構成之泡芙本體；以及至少一片狀食材，其中，該片狀食材係切割出不同形狀之切割線，或為未任何切割之整片狀。該片狀食材係於未烘焙前固著於該泡芙本體之中間位置上方。俾於該泡芙本體經烘焙後，使該片狀食材以各種不同形狀結合於該泡芙本體上，藉此，使泡芙可達到造型變化及改變口味之效果。The improved structure of the aforementioned puffs is provided with puff bodies consisting of flour, milk and whipped cream, custard, chocolate sauce and other fillings; and at least one piece of food material, wherein the piece of food material is cut out of different The shape of the cutting line, or the whole piece without any cutting. The sheet-shaped food material is fixed above the middle position of the puff body before being baked. After the puff body is baked, the sheet-shaped food material is combined with the puff body in various shapes, thereby the puff can achieve the effects of shape change and taste change.

前述之泡芙之改良結構，其中，該片狀食材係可為不同口味之起司片。The improved structure of the aforementioned puffs, wherein the sheet-like food material can be cheese slices with different flavors.

前述之泡芙之改良結構，其中，該片狀食材係可切割出十字狀、格子狀及漩渦狀等不同型狀之切割線，使其結合於泡芙本體後，得以呈現各種不同之形狀。In the aforementioned improved structure of puffs, the sheet-shaped food material can be cut with cross-shaped, lattice-shaped, and swirl-shaped cutting lines of different shapes, and after being combined with the puff body, it can assume various shapes.

請同時參閱圖1及圖2，係為本創作之立體分解圖及立體圖。如圖所示，本創作係包含一泡芙本體１，以及一結合於該泡芙本體１之片狀食材２。其中，該泡芙本體１的製作係至少包含： 1、將水，牛奶，黃油丁，鹽，細砂糖等一起加熱，直到到黃油完全融化，倒入過篩好的低筋麵粉，攪拌成一個均勻的麵糰，將麵糰裝入裱花袋中備用。 2、將黃油攪拌順滑並加入糖粉攪勻，將低筋麵粉和杏仁粉混合篩入到拌好的黃油中，將其用刮刀拌勻完成酥皮麵糰。 3、由前述之裱花袋逐一擠出適當大小之泡芙胚體。 4、配合擠好的泡芙本體１的大小，將酥皮麵糰按成一個圓片，接著將圓片放在擠好的泡芙本體１上，以適當之溫度及時間烘焙。 5.填入鮮奶油，奶油凍，巧克力醬等各種餡料，完成飽滿的泡芙本體１。 Please refer to Fig. 1 and Fig. 2 at the same time, which are a three-dimensional exploded view and a three-dimensional view of this creation. As shown in the figure, this creation consists of a puff body 1 and a sheet-like food material 2 combined with the puff body 1. Among them, the production department of the puff body 1 includes at least: 1. Heat water, milk, diced butter, salt, fine sugar, etc. until the butter is completely melted, pour the sifted low-gluten flour, stir into a uniform dough, and put the dough in a decorative bag for use. 2. Stir the butter smoothly and add the powdered sugar to mix well. Sift the low-gluten flour and almond flour into the mixed butter and mix it with a spatula to complete the pastry dough. 3. Squeeze out the puff embryo body of appropriate size one by one from the aforementioned decorating bag. 4. In accordance with the size of the extruded puff body 1, press the pastry dough into a round piece, and then place the wafer on the extruded puff body 1, and bake at the appropriate temperature and time. 5. Fill in fresh cream, custard, chocolate sauce and other fillings to complete the full puff body 1.

本創作係於前述泡芙本體１未烘焙前，將片狀食材２固著於該泡芙本體１之中間位置上方，其中，該片狀食材２係可為不同口味的起司片，且該片狀食材２係可切割出不同型狀之切割線２１，或為未經任何切割之整片狀。於本實施例，該切割線２１係為十字狀。This creation is to fix the sheet-like food ingredients 2 above the middle position of the puff body 1 before the aforementioned puff body 1 is baked, wherein the sheet-like food ingredients 2 can be cheese slices of different flavors, and the The sheet-shaped food material 2 can be cut with different shapes of cutting lines 21, or a whole sheet without any cutting. In this embodiment, the cutting line 21 is cross-shaped.

前述於片狀食材２固著於該泡芙本體１之中間位置上方後，即可經由適當之溫度及時間烘焙出泡芙A成品，除了保留有原泡芙A之口味外，且添增了起司之風味，改變了傳統口味。而由於該片狀食材２於事先切割出十字狀之切割線２１，經過高溫烘焙後因片狀食材２（起司片）融化並結合於泡芙本體１，從而可改變泡芙A的造型，以吸引消費者之購買慾，進而提升泡芙A之競爭力。After the sheet-like food 2 is fixed above the middle position of the puff body 1, the finished puff A can be baked at an appropriate temperature and time. In addition to retaining the taste of the original puff A, and adding The flavor of cheese has changed the traditional taste. Since the sheet-shaped food 2 is cut with a cross-shaped cutting line 21 in advance, after baking at high temperature, the shape of the puff A can be changed because the sheet-shaped food 2 (the cheese slice) is melted and combined with the puff body 1, In order to attract consumers' desire to buy, and thus enhance the competitiveness of Puff A.

請同時參閱圖3及圖4，係為本創作之第二實施例立體圖。如圖所示，本創作之片狀食材２係可於事先以切割線２１切割出格子狀，使其固著於該泡芙本體１之中間位置上方，經由適當之溫度及時間烘焙出泡芙A成品後，該片狀食材２即可融化並以點塊狀結合於泡芙本體１，以構成另一種不同之造型。Please refer to FIG. 3 and FIG. 4 at the same time, which is a perspective view of the second embodiment of this creation. As shown in the figure, the sheet-like food material 2 of this creation can be cut into a lattice shape with a cutting line 21 in advance, so that it is fixed above the middle position of the puff body 1, and the puff is baked at an appropriate temperature and time After the finished product A, the sheet-like food material 2 can be melted and joined to the puff body 1 in the form of dots to form another different shape.

請同時參閱圖5及圖6，係為本創作之第三實施例立體圖。如圖所示，本創作之片狀食材２係可於事先以切割線２１切割出漩渦狀，使其固著於該泡芙本體１之中間位置上方，經由適當之溫度及時間烘焙出泡芙A成品後，該片狀食材２即可融化並以漩渦狀結合於泡芙本體１，以構成另一種不同之造型。Please refer to FIG. 5 and FIG. 6 at the same time, which is a perspective view of a third embodiment of this creation. As shown in the figure, the sheet food 2 of this creation can be cut in a spiral shape with a cutting line 21 in advance, so that it is fixed above the middle position of the puff body 1, and the puff is baked at an appropriate temperature and time After the finished product A, the sheet-like food material 2 can be melted and combined with the puff body 1 in a swirl shape to form another different shape.

請同時參閱圖7及圖8，係為本創作之第四實施例立體圖。如圖所示，本創作之片狀食材２亦可不經由任何切割呈整片狀，使其固著於該泡芙本體１之中間位置上方，經由適當之溫度及時間烘焙出泡芙A成品後，該片狀食材２即可融化並以片狀結合於泡芙本體１，以構成另一種不同之造型。Please refer to FIG. 7 and FIG. 8 at the same time, which is a perspective view of a fourth embodiment of this creation. As shown in the figure, the sheet food 2 of this creation can also be formed into a whole piece without any cutting, so that it is fixed above the middle position of the puff body 1, and after baking the finished puff A product at an appropriate temperature and time The flake-shaped food material 2 can be melted and combined with the puff body 1 in a flake shape to form another different shape.

前述實施例，僅為說明本創作之較佳實施方式，而非限制本創作之範圍，凡經由些微修飾、變更，仍不失本創作之要義所在，亦不脫本創作之精神範疇。The foregoing embodiments are only to illustrate the preferred implementation of this creation, but not to limit the scope of this creation. Any minor modifications or changes will not lose the essence of this creation, nor will it deviate from the spirit of this creation.

綜上所述，本創作以切割或不切割之片狀食材，配合泡芙本體，構成泡芙之改良結構。藉由片狀食材結合於泡芙本體上，使泡芙達到造型變化及改變口味效果，以吸引消費者之購買慾，進而提升泡芙之競爭力。為一實用之設計，誠屬一俱新穎性之創作，爰依法提出專利之申請，祈鈞局予以審查，早日賜准專利，至感德便。In summary, this creation uses sliced or non-cut sheet food ingredients, combined with the puff body to form an improved structure of puffs. By combining the flake-like ingredients on the puff body, the puff can achieve the shape change and change the taste effect, so as to attract consumers' desire to purchase, and then enhance the competitiveness of the puff. For a practical design, sincerity is the creation of novelty, I file a patent application in accordance with the law, and I hope that the Bureau will review it, and grant the patent as soon as possible.

1:泡芙本體 2:片狀本體 21:切割線 A:泡芙1: puff body 2: sheet body 21: Cutting line A: Puffs

圖1係本創作之立體分解圖。圖2係本創作之立體圖。圖3及圖4係本創作之第二實施例立體圖。圖5及圖6係本創作之第三實施例立體圖。圖7及圖8係本創作之第四實施例立體圖。 Figure 1 is a three-dimensional exploded view of this creation. Figure 2 is a perspective view of this creation. 3 and 4 are perspective views of the second embodiment of the present creation. 5 and 6 are perspective views of the third embodiment of the present creation. 7 and 8 are perspective views of a fourth embodiment of the present creation.

1:泡芙本體 1: puff body

2:片狀本體 2: sheet body

A:泡芙 A: Puffs

Claims

一種泡芙之改良結構，係包含泡芙本體以及至少一片狀食材；該片狀食材係於未烘焙前固著於該泡芙本體之中間位置上方，俾於該泡芙本體經烘焙後，使該片狀食材以各種不同形狀結合於該泡芙本體上，藉此，使泡芙可達到造型變化及改變口味之效果。An improved structure of puffs includes puff body and at least one piece of food material; the piece of food material is fixed above the middle position of the puff body before baking, after the puff body is baked, The sheet-shaped food material is combined with the puff body in various shapes, so that the puff can achieve the effects of shape change and taste change.

如請求項1所述之泡芙之改良結構，其中，該片狀食材係可為不同口味之起司片。The improved structure of the puff as described in claim 1, wherein the sheet-shaped food material can be cheese slices with different flavors.

如請求項1所述之泡芙之改良結構，其中，於該片狀食材係可切割出不同形狀之切割線，使其以各種不同形狀結合於該泡芙本體。The improved structure of the puff as described in claim 1, wherein the sheet-shaped food material can be cut with different shapes so that it can be combined with the puff body in various shapes.