Food composite structure

Abstract

This invention provides a food composite structure comprising at least one first and a second food portion with opposing contact surfaces stacked on top of each other. The second food portion includes an outer food layer and an inner food layer filled within a recessed portion of the outer food layer. The first food portion and the outer food layer are composed of any or a combination of gluten-free, gluten-free, or low-gluten layers, forming a soft, porous structure. The inner food layer is composed of a dense, gelatinous substance called yokan (sweet bean jelly). By embedding the yokan layer within the recessed portion of the outer food layer, and utilizing the recessed portion and undulating contact surfaces, a three-dimensional, layered structure is created, exhibiting an asymmetrical layered distribution in both vertical and horizontal cross-sections. After molding, the outer layer has a soft, moist texture, encasing a high-sweetness inner layer (such as yokan). The consumer experiences a multi-layered texture—first soft, then chewy—creating a complex and contrasting mouthfeel and varying levels of sweetness. In addition, the shape of this creation is modeled after a mountain, cone, or three-dimensional island, ensuring its practicality by preventing it from scattering or deforming when cut into pieces or handled.

Claims

1. A food composite structure, comprising: a first food portion having a first main surface and a second main surface opposite to the first main surface, the second main surface being located on the bottom side of the first food portion, the first main surface having an undulating structure; a second food portion comprising an outer food layer and an inner food layer, the bottom side of the outer food layer being disposed on the first main surface of the first food portion, the outer food layer having a recessed portion, the inner food layer being disposed in the recessed portion; thereby, the first food portion and the second food portion constitute a three-dimensional combination effect of multiple layers.

2. The food composite structure as described in claim 1, wherein the inner food layer is completely embedded in the recessed portion, such that the top surface of the inner food layer is coplanar with or lower than the top side of the outer food layer.

3. The food composite structure as claimed in claim 1, wherein the undulating structure has a connecting structure that is wave-shaped, stepped, or undulating, such that there is a layered contact structure with staggered boundaries between the first main surface of the first food portion and the bottom side of the outer food layer.

4. The food composite structure as described in claim 1, wherein the inner food layer is isolated from the first food portion by the structure of the outer food layer.

5. The food composite structure as claimed in claim 1, wherein the first food portion and the outer food layer have porous structures with the same or different pore sizes to achieve the same or different softness.

6. The food composite structure as claimed in claim 1, wherein the circumference of the first main surface of the first food portion is smaller than the circumference of the second main surface, and the circumference of the second food portion is smaller than the circumference of the first main surface.

7. The food composite structure as described in claim 1, wherein the recessed portion is disposed at the center or off-center position of the outer food layer, and the nested arrangement of the outer food layer and the inner food layer, together with the undulating structure, forms a three-dimensional stacked spatial structure, so that the whole presents a three-dimensional layered arrangement in both vertical and horizontal cross-sections.

8. The food composite structure as claimed in claim 1, wherein the first main surface is provided with a flat structure, so that there is a connection structure with flat boundaries between the first food part and the outer food layer.

9. The food composite structure as claimed in claim 1, wherein only a portion of the inner food layer is embedded in the recess, and the remainder is exposed outside the outer food layer.

10. The food composite structure as described in claim 5, wherein the first food portion and the second food portion are composed of ingredients with different sweetness or different softness; wherein, The first food section and the outer food layer are a soft body composed of any one or a combination of gluten-free, gluten-free, or low-gluten layers.

11. The food composite structure as described in claim 10, wherein the second food portion comprises a plurality of food layers, and the sweetness of each food layer is different from that of the others.

12. The food composite structure as described in claim 11, wherein, The inner food layer is made of yokan, which has a dense, gelatinous texture.

13. The food composite structure as claimed in claim 1, wherein the outer food layer and the first food portion are formed by simultaneous steaming, so that the two are interlocked at the interface of the undulating structure, and the inner food layer is placed in the recessed portion before or after the simultaneous steaming.

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