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    • 2. 发明申请
    • Cream puff and its manufacturing method
    • 奶油粉及其制造方法
    • US20060198929A1
    • 2006-09-07
    • US11073291
    • 2005-03-04
    • Yuji Hirota
    • Yuji Hirota
    • A21D13/00
    • A21D6/001A21D13/22A21D13/28A21D13/32
    • The composition of the outer skin of a cream puff is disclosed, which comprises a cream custard layer and a pie layer, and is characterized by a double-layer composition in which said cream custard layer is wrapped in said pie layer. The composition of the outer skin of a cream puff further comprises pieces of rod-shaped solid margarine for improvements in crunchy feeling of the cream puff when eaten, because those pieces create bubbles in the outer skin even after baking process. The addition of the pieces of rod-shaped margarine to the pie mixture prevents as a kind of adhesive property the outer skin from falling apart when eaten.
    • 公开了一种膏霜的外皮组合物,其包括霜乳蛋白层和饼层,其特征在于将所述奶油乳蛋糕层包裹在所述饼层中的双层组合物。 奶油粉末的外皮组合物还包括棒状固体人造黄油片,用于在食用时改善奶油粉的脆脆感,因为即使在烘烤过程之后,这些片材也在外皮中产生气泡。 将棒状人造黄油片添加到馅饼混合物中,防止外部皮肤在食用时脱落。