TWM655013U - Shortbread crust pastry structure - Google Patents

Abstract

The invention proposes a crispy biscuit crust structure, which includes a filling layer and a crispy pastry layer; the filling layer is a soft filling made of pineapple puree, winter melon puree, jujube puree, green bean paste puree, red bean puree, taro puree, sweet potato puree, etc.; the crispy pastry layer is wrapped around the entire surrounding surface of the filling layer, or combined with the upper and lower surfaces of the filling layer, and the crispy pastry layer is made of The baked cereal grain food with a diameter of at least 1 mm is solidified with a food adhesive, so that the creation has a crispier crust and a softer filling. When you eat it, you will feel the mixture of crispy crust and soft filling, as well as a new taste that blends the taste of original cereal food with the taste of processed filling, achieving the effect of innovating the texture and taste of pastries.

Description

Crispy biscuit crust structure

This creation is related to the technical field of pastry and snacks, especially to an improvement in the crispy biscuit crust structure that allows pastries made from granular cereal foods to have a variety of tastes and flavors and layered textures.

Pineapple cakes are one of the traditional cakes in Taiwan, such as the compound pineapple cakes shown in patent publication M648264, the crispy pineapple cakes shown in M638886, the pineapple cake structure shown in M569149, or the golden pineapple cakes shown in M493878. The filling of pineapple cake is made of pineapple sauce or winter melon sauce, or pineapple sauce mixed with winter melon sauce, and the outer crust is a western-style biscuit crispy puff pastry made of flour, butter, sugar, and eggs. Pineapple cake made with winter melon sauce has a refreshing taste of vegetable winter melon, and is also called winter melon cake. Pineapple cake made with ordinary pineapple sauce filling is called pineapple cake, and pineapple cake made with native pineapple has a higher acidity, and is also called native pineapple cake. Other traditional cakes with fillings are generally similar to pineapple cakes, but the taste of their fillings has changed. Therefore, traditional cake delicacies have developed to a bottleneck, and it is difficult to create a new taste. Therefore, how to recreate a crispy biscuit crust structure with a completely new texture and taste is the issue that this creation aims to overcome.

In view of the above-mentioned bottlenecks in pastry making technology, the creator devoted all his efforts to research and overcome them. Based on his many years of experience in the industry, he developed a crispy pastry structure.

The main purpose of this creation is to provide a crispy biscuit crust cake structure, which uses a traditional filling layer plus a specially made shortbread layer, so that the shortbread layer covers the entire filling layer or is sandwiched between the two sides of the filling layer, thereby achieving the effect of innovative cake texture and taste.

In order to achieve the above-mentioned purpose, the present invention provides a technical solution with an optimal crispy cookie crust structure, including a filling layer and a shortbread layer, wherein the shortbread layer is combined with the outer surface of the filling layer, and is characterized in that: the shortbread layer is formed by adding a food adhesive to a baked cereal grain food with a diameter of at least 1 mm and solidifying it.

One of the better technical solutions is that in the above-mentioned crispy cookie crust structure, the crispy cookie layer is wrapped around the surrounding surface of the filling layer.

One of the better technical solutions is that in the above-mentioned crispy biscuit crust structure, the crispy biscuit layer is combined with an upper surface and a lower surface of the filling layer.

One of the better technical solutions is that in the above-mentioned crispy biscuit crust cake structure, the cereal grain food is one of roasted rice or nuts or a combination thereof.

One of the better technical solutions is that in the above-mentioned crispy biscuit crust cake structure, the crispy biscuit layer is added with dried fruits.

One of the better technical solutions is that in the above-mentioned crispy cookie structure, the food adhesive is one of chocolate, syrup or maltose.

One of the better technical solutions is that in the above-mentioned crispy cookie structure, the food adhesive is added with one of green tea powder, bamboo charcoal powder, organic ruby tea powder, black oolong tea powder, Japanese brown rice tea powder, charcoal roasted oolong tea powder, grapefruit-flavored Jinxuan tea powder, Tieguanyin tea powder, roasted tea powder, and Earl Grey tea powder.

One of the better technical solutions is that in the above-mentioned crispy biscuit crust structure, the filling layer is a paste-like filling made from fruits, beans or milk as the main ingredients.

One of the better technical solutions is that in the above-mentioned crispy biscuit crust structure, the filling layer is pineapple puree, winter melon puree, date puree, mung bean paste puree, red bean puree, taro puree, sweet potato puree, lotus paste puree, cheese puree, cream puree or other food.

The invention relates to a crispy biscuit crust structure, which has a paste-like filling such as pineapple paste, wax gourd paste, jujube paste, green bean paste, red bean paste, taro paste, sweet potato paste, lotus paste, cheese paste, cream paste, etc., and an outer layer is combined with a baked cereal grain food with a diameter of at least 1 mm and a food adhesive is added to form a crispy biscuit layer that is solidified. The invention can have a crispier biscuit crust than conventional cakes and biscuits, while the filling remains soft. When eaten, the invention has a texture of crispy mixed with soft filling, and the taste of the original cereal food and the processed filling are blended, thereby achieving the effects of innovative cake texture and taste.

Referring to FIG. 1 and FIG. 2, the invention provides a crispy biscuit crust structure, and a preferred specific embodiment thereof comprises a filling layer 10 and a crispy biscuit layer 20; the filling layer 10 is a paste-like filling made from main ingredients such as fruits, beans or milk, such as pineapple paste, winter melon paste, jujube paste, green bean paste, red bean paste, taro paste, sweet potato paste, lotus paste, cheese paste, cream paste, etc., and the production method thereof is as follows: The method is prior art and will not be described in detail. The shortbread layer 20 is combined with the outer surface of the filling layer, as shown in FIGS. 1 and 2 , so that the shortbread layer 20 is wrapped around the surrounding surface of the filling layer 10. Moreover, the shortbread layer 20 of the present invention is formed by adding a food adhesive 22 to a baked cereal grain food 21 with a diameter of at least 1 mm and solidifying it, so that the shortbread layer 20 has a crispier taste than the conventional crust.

The baked cereal grain food 21 of the above-mentioned crispy biscuit layer 20 is one or a combination of baked rice or nuts, and can also be added with dried fruits, such as raisins, blueberries, etc. The above-mentioned food adhesive 22 can be chocolate, such as dark chocolate, white chocolate or milk chocolate, or can be one of syrup or maltose, which is mixed with the baked rice or nuts in a molten state, and then placed in a mold to wrap the filling layer 10, and then wait for solidification to form the original crispy biscuit structure. The food adhesive 22 may also be added with green tea powder, bamboo charcoal powder, organic ruby tea powder, black oolong tea powder, Japanese brown rice tea powder, charcoal roasted oolong tea powder, grapefruit-flavored Jinxuan tea powder, Tieguanyin tea powder, roasted tea powder, Earl Grey tea powder or other seasoning powders to adjust the pastry layer 20 to have a green tea flavor or bamboo charcoal flavor.

Taking the rice-flavored crispy biscuit layer 20 of the present invention as an example, a certain amount of rice grains are heated in a pressure cooker. After heating for a certain period of time, the pressure cooker is instantly opened to make the moisture in the rice grains instantly turn into gas, causing the rice grains to expand, and making fluffy rice grains similar to popcorn. Then, the piles of rice grains are mixed with the above-mentioned chocolate, syrup or maltose, and then placed in a mold, and the filling layer 10 is placed on it, and then the crispy biscuit layer 20 is covered and pressed. After waiting for the chocolate, syrup or maltose to solidify, it is taken out, and the crispy biscuit crust cake with the crispy biscuit layer 20 of rice flavor is made. The shape of the creative crispy biscuit can be rectangular (as shown in Figures 1 and 2), rice dumpling-shaped (as shown in Figure 3), round (as shown in Figure 4) or other composite shapes.

Referring to FIG. 5 , a second preferred embodiment of the present invention is to combine the shortbread layer 20 on the upper and lower surfaces of the filling layer 10. One specific method is to mix the chocolate, syrup or maltose in a molten state with the baked rice or nuts, first compact them to form the lower shortbread layer 20, then lay a filling layer 10 on the lower shortbread layer 20, and then make the upper shortbread layer 20 on the filling layer 10 in the same way. After waiting for the shortbread layer 20 to cool and solidify, it is cut into appropriate sizes for packaging, and a shortbread structure can also be made.

The present invention has been disclosed in the above with a preferred embodiment, but those skilled in the art should understand that the embodiment is only used to describe the present invention and should not be interpreted as limiting the scope of the present invention. It should be noted that all changes and substitutions equivalent to the embodiment should be included in the scope of the present invention. Therefore, the scope of protection of the present invention should be based on the scope of the patent application.

10: Filling layer 20: Shortbread layer 21: Baked cereal grains 22: Food adhesive

Figure 1 is a schematic diagram of the three-dimensional cross-section of the rectangular crispy biscuit skin cake structure of the present invention. Figure 2 is a schematic diagram of the side cross-section of the rectangular crispy biscuit skin cake structure of the present invention. Figure 3 is a schematic diagram of the side cross-section of the zong-shaped crispy biscuit skin cake structure of the present invention. Figure 4 is a schematic diagram of the three-dimensional cross-section of the circular crispy biscuit skin cake structure of the present invention. Figure 5 is a three-dimensional schematic diagram of the crispy biscuit layer of the present invention combined with the upper and lower surfaces of the filling layer.

10: Filling layer

20: Shortbread layer

21: Baked cereal grains

22: Food adhesives

Claims (9)

A crispy biscuit crust structure comprises a filling layer and a shortbread layer, wherein the shortbread layer is combined with the outer surface of the filling layer, and is characterized in that the shortbread layer is formed by adding a food adhesive to baked cereal grain food with a diameter of at least 1 mm and then solidifying it. The crispy cookie crust structure as described in claim 1, wherein the crispy cookie layer is wrapped around the surrounding surface of the filling layer. The crispy biscuit crust structure as described in claim 1, wherein the crispy biscuit layer is bonded to an upper surface and a lower surface of the filling layer. The crispy biscuit crust structure as described in claim 1, 2 or 3, wherein the cereal grain food is one or a combination of roasted rice or nuts. The crispy biscuit crust structure as described in claim 4, wherein the crispy biscuit crust layer is added with dried fruits. A crispy cookie crust structure as described in claim 1, 2 or 3, wherein the food adhesive is one of chocolate, syrup or maltose. The crispy cookie crust structure as described in claim 6, wherein the food adhesive is added with one of green tea powder, bamboo charcoal powder, organic ruby tea powder, black oolong tea powder, Japanese brown rice tea powder, charcoal roasted oolong tea powder, grapefruit-flavored Jinxuan tea powder, Tieguanyin tea powder, roasted tea powder, and Earl Grey tea powder. The crispy biscuit crust structure as described in claim 1, 2 or 3, wherein the filling layer is a paste-like filling made from fruit, beans or milk as the main ingredient. The crispy biscuit crust structure as described in claim 8, wherein the filling layer is pineapple puree, winter melon puree, date puree, mung bean paste puree, red bean puree, taro puree, sweet potato puree, lotus paste puree, cheese puree, and cream puree.

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