DOUBLE-STUFFED PINEAPPLE DAIFUKU

Abstract

A double-filled pineapple daifuku consists primarily of, in order from the center outwards, a first inner layer (2), a second inner layer (3) enclosing the first inner layer (2), and an outer layer (4) enclosing the second inner layer (3). The first inner layer (2) comprises a pineapple filling that includes, in part, fruit pulp and is sticky in form. The second inner layer (3) comprises a vegetable / fruit filling made from banana, mango, coconut, or taro. The outer layer (4) comprises mochi made from a soft, glutinous rice-based material. The outer layer (4) encloses the second inner layer (3), so that the double-filled pineapple daifuku has multiple flavors, creating a multi-layered, soft, and full mouthfeel, and introducing a novel flavor of double fillings. Figure for abbreviation: 3

Description

Title of the invention: DOUBLE-FILLED PINEAPPLE DAIFUKU

[0001] CONTEXT OF THE INVENTION

[0002] (a) Technical field of the invention

[0003] The present invention relates to a double-filled pineapple daifuku (Japanese dessert consisting of an outer pastry made of glutinous rice dough and filled), and more particularly to a double-filled pineapple daifuku which, when eaten, creates a multi-layered, soft and full mouthfeel, and exhibits a novel double-filled taste.

[0004] (b) Description of the state of the art

[0005] Pineapple cakes have recently gained widespread public attention and are now a desirable souvenir or gift. As shown in [Fig. 4], a commonly available pineapple cake 1 is generally composed of a filling 11 and an outer pastry 12 that encloses the filling 11. The outer pastry 12 is composed of low-gluten flour mixed with liquid egg, butter, and sugar, and then baked so that the filling 11 is completely enclosed in the outer pastry 12. The traditional filling 11 of the pineapple cake 1 is generally pineapple or winter melon jam, so that when combined with the baked outer pastry 12, in addition to a soft and full mouthfeel when eaten, the filling has a sweet and sour taste.

[0006] Across all brands, the known pineapple cake exhibits, with respect to mouthfeel, the puffiness of the outer dough 11 and the softness of the filling 11, and generally has two flavors: tangy and sweet. Thus, the flavors of pineapples 1 produced by all bakeries are generally the same and lack any variety, providing no sense of novelty to consumers in general and, therefore, may not attract consumers who do not like traditional flavors. Furthermore, due to the consistency of flavor and the lack of variety, consumers do not have much choice, which affects the competitive power of the products.

[0007] In view of the above, the present invention aims to provide a double-filled pineapple daifuku, which has a novel double-filled taste, in order to enhance the novelty feeling of the pineapple daifuku and also to provide the pineapple daifuku with a varied multi-layered taste compared with traditional pineapple cakes. Summary of the invention

[0008] The primary objective of the present invention is to provide a pineapple daifuku double-filled, in which pineapple filling and vegetable / fruit filling of the inner layers and mochi (glutinous rice preparation) of an outer layer together create a mouthfeel of multi-layered, soft and full, presenting a new double-filled flavor, providing pineapple daifuku with a better mouthfeel by variation of layers compared to known pineapple cakes so as to thereby improve the competitive power of the product.

[0009] The double-filled pineapple daifuku comprises, in sequence from the center outward, a first inner layer, a second inner layer enclosing the first inner layer, and an outer layer enclosing the second inner layer. The first inner layer comprises a pineapple filling; the second inner layer comprises a vegetable / fruit filling; and the outer layer comprises a mochi formed of a soft and sticky rice-based material, the outer layer enclosing the second inner layer, such that when the double-filled pineapple daifuku is eaten, the vegetable / fruit filling of the second inner layer and the pineapple filling of the first inner layer create a multi-layered, soft, and full mouthfeel, exhibiting a novel double-filled flavor.

[0010] The pineapple filling of the first inner layer is combined with the vegetable / fruit filling of the second inner layer so that when the double-filled pineapple daifuku is eaten, the pineapple filling of the first inner layer and the vegetable / fruit filling of the second inner layer which encloses the first inner layer create a mouthfeel of multi-layered, soft and full, presenting a new flavor of double fillings to thereby enhance the value of the mochi product.

[0011] In the double-filled pineapple daifuku, the pineapple filling of the first inner layer comprises a filling which includes, in a part of itself, fruit pulp and is in sticky form.

[0012] In double-stuffed pineapple daifuku, the vegetable / fruit filling of the second inner layer includes banana, mango, coconut, or taro filling.

[0013] BRIEF DESCRIPTION OF THE DRAWINGS

[0014] [Fig. 1] is a perspective view of the present invention.

[0015] [Fig.2] is a sectional view of the present invention.

[0016] [Fig. 3] is a schematic view showing the present invention in a consumption condition.

[0017] [Fig.4] is a schematic view, partly in section, showing a cake the famous pineapple.

[0018] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0019] Referring jointly to Figures 1 and 2, which are respectively a perspective view and a sectional view of the present invention, as illustrated in the drawings, it is apparent that the present invention comprises, in sequence from the center outward, a first inner layer 2, a second inner layer 3 enclosing the first inner layer 2, and an outer layer 4 enclosing the second inner layer 3. The first inner layer 2 comprises a pineapple filling; the second inner layer 3 comprises a vegetable / fruit filling; and the outer layer 4 comprises mochi which is made of a rice-based material, such as glutinous rice, and is of a soft delicate shape, the second inner layer 3 enclosing the first inner layer 2, and the outer layer 4 enclosing the second inner layer 3.

[0020] In the present embodiment, the pineapple filling of the first inner layer 2 is a pineapple stuffing which comprises, in a part of itself, fruit pulp and is in sticky form.

[0021] In the present embodiment, the vegetable / fruit filling of the second inner layer 3 is a vegetable / fruit stuffing of banana, mango, coconut or taro and is in sticky form.

[0022] The mochi of the outer layer 4, which is made of a rice-based material including glutinous rice and is soft and delicate in shape, is completely covered with steamed and sieved potato flour.

[0023] The above-mentioned food materials are combined to form a double-filled pineapple daifuku A, so that the double-filled pineapple daifuku A is provided with a compound flavor. This expression "Daifuku A" is used herein to denote a variation of the known "Daifuku", i.e., to denote a "Daifuku" that contains an additional filling, thus meaning a "double daifuku" or a "two-layer daifuku".

[0024] In addition, the combination of the pineapple filling of the first inner layer 2 with the vegetable / fruit filling of the second inner layer 3 gives the double-filled pineapple daifuku A a new flavor related to the two fillings when eaten. The invention can create a multi-layered soft and full mouthfeel, giving the pineapple daifuku a better multi-layered mouthfeel than traditional pineapple cakes, thereby greatly improving the product value of the daifuku.

[0025] In the double-filled pineapple daifuku A according to the present invention, the outer layer 4 is formed of mochi made of a rice-based material, such as glutinous rice, and is soft and delicate in shape, so that the combined outer layer 4 with the pineapple filling of the first inner layer 2 and the vegetable / fruit filling of the second inner layer 3 provides, in addition to the soft and delicate feeling of mochi, a mouthfeel of double pineapple and vegetable / fruit fillings and is different from the mouthfeel of the known pineapple cake 1 shown in [Fig.4] which is made with an outer film 12 in combination with a filling 11, so that it can be accepted by consumers who do not like the traditional flavor of the known pineapple cake 1 to enable them to taste the flavor of the pineapple cake 1.

[0026] Referring to Fig. 3, which is a schematic view showing the present invention in a consumption state, as shown in the drawing, a consumer, when purchasing and enjoying the double-filled pineapple daifuku A, places the outer layer 4, the second inner layer 3, and the first inner layer 2 in the mouth at the same time so that after the mochi of the outer layer 4 and the vegetable / fruit filling of the second inner layer 3 are opened, the pineapple filling of the first inner layer 2, because it is a food material comprising, in a part of itself, fruit pulp and in a sticky form, is naturally exposed, so that when eaten by the consumer,the vegetable / fruit filling of the second inner layer 3 which is in a sticky form is combined with the pineapple filling of the first inner layer 2 which is in a sticky form to generate a compound flavor and provide a new unique double-filled mouthfeel, providing the double-filled pineapple daifuku A with a better mouthfeel, varying depending on the layer, compared to known pineapple cakes, thereby greatly improving the dietetic art of desserts.

[0027] Compared with the traditional pineapple cake dessert, the present invention has at least the following advantages:

[0028] (1) A single piece of double-stuffed pineapple daifuku A comprises at least three food materials, including pineapple filling, vegetable / fruit filling and mochi material made from rice, and is suitable for improving the food art of desserts.

[0029] (2) A single piece of double-stuffed pineapple daifuku A gives a taste for the stuffing resulting from at least two flavors, and the stuffing includes the pineapple filling of the first inner layer 2 and the sticky vegetable / fruit filling of the second inner layer 3, providing a breakthrough to the flavor of traditional daifuku and pineapple cake, and helping to increase consumers' desire for purchase and increase product sales.

[0030] (3) A composite flavor of pineapple in combination with various vegetables / fruits is presented, so that eating the double-stuffed pineapple daifuku A allows you to taste a new flavor of mochi and pineapple in combination with various vegetables / fruits to present a mouthfeel of double fillings, which is different from traditional pineapple cakes.

[0031] (4) For consumers who do not like or accept the traditional flavor tion of pineapple cakes, the present invention provides a product choice that allows tasting of the flavor of pineapple cake.

[0032] The above embodiment is provided as a best mode for practicing the present invention and is not intended to limit the scope of the present invention. Minor modifications and variations which are not outside the essence of the present invention are considered within the spirit of the present invention as defined by the appended claims.

[0033] In summary, the present invention provides a double-filled pineapple daifuku which is formed from a filling formed from pineapple in combination with various vegetables / fruits and an outer layer formed from mochi. The pineapple filling and the vegetable / fruit filling of the inner layers, together with the mochi of the outer layer, create a multi-layered, soft and full mouthfeel, exhibiting a novel flavor of double fillings, providing the pineapple daifuku with a better variable mouthfeel compared to known pineapple cakes, thereby improving the product value.

Claims

Claims

1. A double-filled pineapple daifuku, characterized by comprising, in sequence from the center outward, a first inner layer (2), a second inner layer (3) enclosing the first inner layer (2), and an outer layer (4) enclosing the second inner layer (3), wherein the first inner layer (2) comprises a pineapple filling; the second inner layer (3) comprises a vegetable / fruit filling; and the outer layer (4) comprises a mochi formed of a soft and sticky rice-based material, the outer layer (4) enveloping the second inner layer (3), such that when the double-filled pineapple daifuku is eaten, the vegetable / fruit filling of the second inner layer (3) and the pineapple filling of the first inner layer (2) create a multi-layered, soft, and full mouthfeel, exhibiting a novel double-filled flavor.

2. Double-filled pineapple daifuku according to claim 1, characterized in that the pineapple filling of the first inner layer (2) comprises a filling which comprises, in a part of itself, fruit pulp and is in sticky form.

3. Double-filled pineapple daifuku according to claim 1, characterized in that the vegetable / fruit filling of the second inner layer (3) comprises a banana, mango, coconut or taro-based filling.