CN215898787U

CN215898787U - Ice body structure

Info

Publication number: CN215898787U
Application number: CN202120775162.8U
Authority: CN
Inventors: 郑振华
Original assignee: Longrui Co ltd
Current assignee: Longrui Co ltd
Priority date: 2021-04-15
Filing date: 2021-04-15
Publication date: 2022-02-25
Anticipated expiration: 2031-04-15

Abstract

The utility model provides an ice body structure, which comprises a first ice layer, a second ice layer and a third ice layer, wherein the first ice layer is in a transparent, partially transparent or semitransparent state; and at least one through hole structure distributed on the first ice layer, wherein the through hole structure is provided with a channel which can be filled with a raw material and form a second ice layer, and the ratio of the sum of the second surface area of each second ice layer of the ice body structure to the sum of the ice body surface area of the ice body structure is 5-75%. The utility model can utilize the first ice layer in a transparent state to ice the drink, and adjust the melting speed of the second ice layer in a fixed time by the ratio of the sum of the surface areas of the second ice layers of different ice body structures to the surface area of the ice body structure, so that the drink is not easy to dilute after being iced to influence the flavor and taste of the drink.

Description

Ice body structure

Technical Field

The utility model relates to the field of ice body structures, in particular to an ice body structure which is transparent and attractive and has a slow melting speed.

Background

According to the method, in hot summer, a cup of cold drink is the most summer-heat relieving drink, ice cubes are used for icing in order to quickly cool the drink, however, the ice cubes are very important for people who like to take wine for the quality of the ice cubes, and the ice cubes with good quality not only can reduce the fierce and irritating taste brought by taking the wine, but also can softly bring out the aroma and the flavor of thick, mellow and beautiful wine.

Conventionally, ice cubes are usually made by a quick freezing method in order to make a large amount of ice cubes in a short time, and when a water source used contains too many impurities or bubbles, the impurities or the micro-bubbles are often frozen in the ice cubes during the freezing process, and the ice cubes made are opaque and misty.

Therefore, the present invention is directed to a novel hardware design for effectively improving the defects of the traditional ice cubes that the appearance is not beautiful and the concentration of the beverage is diluted due to the too fast melting speed, and still the related industry developers and related researchers need to continuously strive to overcome and solve the problems.

SUMMERY OF THE UTILITY MODEL

The technical problem to be solved by the utility model is as follows: the problems that the appearance of the ice block used in the prior art is not beautiful, the melting speed is too high and the like are solved.

The technical means adopted by the utility model are as follows.

The utility model provides an ice body structure, which comprises a first ice layer, a second ice layer and a third ice layer, wherein the first ice layer is in a transparent, partially transparent or semitransparent state; and at least one through hole structure distributed on the first ice layer, wherein the through hole structure is provided with a channel which can be filled with a raw material and form a second ice layer, and the ratio of the sum of the second surface area of each second ice layer of the ice body structure to the sum of the ice body surface area of the ice body structure is 5-75%.

In an embodiment of the utility model, the first ice layer or the second ice layer is made of small molecule water or water containing hydrogen molecules.

In an embodiment of the utility model, the plurality of second ice layers are regularly or irregularly distributed on the first ice layer.

In an embodiment of the utility model, the second ice layers have the same or different second surface areas or a thickness.

In an embodiment of the utility model, the cross-sectional area of the through hole structure may be circular, oval, semicircular, geometric figure or irregular shape.

In an embodiment of the present invention, the second ice layer is in a translucent or opaque state.

In an embodiment of the present invention, the ice structure may be a polyhedron, a sphere, a cone, a cylinder, a truncated cone, a hemisphere or an irregular solid shape.

In an embodiment of the present invention, the through hole structure is a through hole or a blind hole.

In an embodiment of the present invention, the ice structure further has a plurality of ice lines.

In an embodiment of the present invention, the second ice layer has a color.

In an embodiment of the present invention, the irregular solid shape is a flower shape.

In one embodiment of the present invention, the material is at least one selected from the group consisting of solid materials, liquid materials, gaseous materials, and other materials in a material state.

In an embodiment of the present invention, the raw material is gold foil.

The utility model has the following beneficial effects: the ice body structure is characterized in that the ratio of the sum of the surface areas of second ice layers of the specific ice body structure to the surface area of an ice body of the ice body structure is utilized to maintain a better melting speed and volume ratio after melting, so that the beverage is not easy to dilute after being iced, and the flavor and taste of the beverage are not influenced.

Drawings

FIG. 1: the ice body structure of the preferred embodiment of the utility model is a perspective view (I).

FIG. 2: the sectional view (I) of the ice body structure of a preferred embodiment of the utility model.

FIG. 3: the sectional view of the ice body structure of the preferred embodiment of the present invention is shown in the second embodiment.

FIG. 4: the present invention provides an ice body structure with four through holes.

FIG. 5: the present invention provides an ice body structure with three through holes.

FIG. 6: the present invention provides an ice body structure with a through hole structure.

FIG. 7: the preferred embodiment of the present invention is a schematic illustration of an ice body structure with seven through holes.

FIG. 8: the utility model is a perspective view of the ice body structure of two preferred embodiments.

FIG. 9: the sectional view (III) of the ice body structure of the preferred embodiment of the present invention.

FIG. 10: the ice body structure of the two preferred embodiments of the utility model is a sectional view.

FIG. 11: the utility model discloses a three-dimensional view of an ice body structure in three preferred embodiments.

FIG. 12: the ice body structure of the preferred embodiment of the utility model is shown in a perspective view (II).

FIG. 13: the present invention is a preferred embodiment of the ice body structure using state diagram.

Description of the figures

100 ice body structure

1 first ice layer

2: through hole structure

20 the second ice layer

21 second surface area

22: channel

3 surface area of ice body

D is the thickness

H1 through hole

H2 blind hole

Frozen texture of T

C, cup

A, drinks.

Detailed Description

Fig. 1 to 3 are a perspective view (i), a sectional view (i) and a sectional view (ii) of an ice structure according to a preferred embodiment of the present invention. An ice body structure comprises a first ice layer 1, wherein the first ice layer 1 is in a transparent, partially transparent or semitransparent state, and the transparent or semitransparent state can be defined and distinguished according to the known visible light transmittance. The first ice layer 1 is in a transparent, partially transparent or semitransparent state, the first ice layer 1 in the transparent state is an ice layer which is beautiful, transparent and flawless and can slowly freeze water to be frozen through a slow cooling process so as to remove tiny bubbles, impurities or dissolved gas in the water; furthermore, the partially transparent first ice layer 1 may not only retain a transparent and flawless ice layer, but also include an ice layer made of micro bubbles, impurities or gas dissolved in water, which is not discharged from the water, and the ice layer may present a foggy appearance or other appearance different from the transparent state, for example, but not limited to the upper half of the first ice layer 1 may present a foggy appearance, and the lower half may present a transparent and flawless appearance, or most of the first ice layer 1 is in a transparent and flawless appearance, and its periphery is in a foggy appearance, so that the first ice layer 1 has a different aesthetic feeling as a whole compared with the single transparent and flawless first ice layer 1; of course, the speed of the frozen water can be adjusted, and food-grade pigment or color additive can be added to make the first ice layer 1 translucent. In practical implementation, people who like wine have visual fears when drinking wine through the first ice layer 1 in a transparent, partially transparent or semi-transparent state.

Compared with the traditional ice block with bubbles or impurities, the first ice layer 1 in the transparent, partially transparent or semitransparent state has the characteristic of being not easy to melt, so that the beverage A or the delicious wine is not easy to dilute after being iced, and the flavor and the taste are not influenced.

And at least one through hole structure 2 distributed on the first ice layer 1, the through hole structure 2 having a channel 22, the channel 22 being for filling a raw material and forming a second ice layer 20, the cross-sectional area of the through hole structure 2 being circular, elliptical, semicircular, geometric or irregular, for example, when manufacturing an ice body structure, the through hole structure 2 having cross-sectional areas of different shapes can be manufactured according to customized requirements, so that the ice body structure has diversified styles inside and outside the whole.

The material is selected from one of the group consisting of solid, liquid, gaseous and other material states. The solid substance can be powder or granule, the liquid substance can be vegetable juice, fruit juice, tea, milk essence, sugar or coffee, etc., and the gaseous substance can be bubble with fragrance, such as fruit taste, tea or plant taste. The second ice layer 20 may contain fine bubbles, impurities, minerals, gas dissolved in water, or the like in water or may be frozen by using a water quality, liquid, or freezing speed different from that of the first ice layer 1. As shown in FIG. 8, the ice structure 100 is a cube having three through hole structures 2, the through hole structures 2 are all through holes, and the cross-sectional area of the through hole structure 2 is square, for example, the whole ice structure 100 is a cube having a length, a width and a height of 8cm, the cube has 6 faces, each face has an area of 8cm x 8cm, and the total ice surface area 3 of the cube is 8cm x 8cm x 6 and has a size of 384cm x 8cm x 6²On the other hand, the second ice layer 20 has a length of 2cm and a width of 2cm, and appears on both sides of the through-hole in a cube, and each side has an area of 2cm x2cm x3, and the sum of the surface areas of the second ice layer 20 is 2cm x2cm x3x2 and has a size of 24cm x2cm x3x2²The ratio of the sum of the surface areas of the second ice layers 20 to the surface area 3 of the ice mass is about 6.25%.

The second ice layer 20 has a faster melting speed than the first ice layer 1 in a transparent state, and the ratio of the total of the second surface area 21 of the second ice layers 20 of the ice structure 100 to the total of the ice surface area 3 of the ice structure 100 can be adjusted to be 5% to 75% by different ratios at the speed at which the second ice layer 20 melts within a fixed time, or a plurality of second ice layers 20 can be adjusted to have the same or different second surface areas 21 or a thickness D to obtain a better icing effect, and the second ice layers 20 with different thicknesses D or the second ice layers 20 with different second surface areas 21 can be used to completely melt in a progressive manner, for example, when a wine is just tasted, more wine and more second ice layers 20 are needed to melt at the same time, the flavor and the taste of the wine can be influenced, when the wine volume is reduced along with the increase of the times of wine tasting, the flavor and the taste of the wine can be influenced only by melting less second ice layers 20, and a new ice body structure is not needed to be added in the process, so that the convenience of wine tasters in wine tasting is improved, and the using amount of the ice body structure is reduced.

The first ice layer 1 or the second ice layer 20 is made of small molecule Water or Water containing Hydrogen molecules, the small molecule Water (micro Water) is formed by breaking Hydrogen bonds through electric energy, thermal energy or magnetic energy, and has smaller clusters compared with common Water molecules, and the Water in the Water containing Hydrogen Water (Hydrogen Water) is Hydrogen in japanese, and the whole Water containing Hydrogen molecules is Water.

The plurality of second ice layers 20 are adjusted to be regularly or irregularly distributed on the first ice layer 1 according to the requirements, so that the ratio of the sum of the surface areas of the second ice layers 20 of different ice structures 100 to the surface area 3 of an ice body of the ice structure 100 is better, the melting speed and the volume ratio after melting are better, and the beverage A is not easy to dilute after being iced so as to influence the flavor and the taste of the beverage A.

The second ice layer 20 is in a translucent or opaque state, which is defined and differentiated according to known visible light transmission rates. In principle, the raw material or the frozen state of the second ice layer 20 is different from that of the first ice layer 1, and the second ice layer 20 has a higher melting speed than that of the first ice layer 1, and the second ice layer 20 can adjust the speed of water freezing, and food grade pigment or color additive is added to make the second ice layer 20 show a translucent or opaque state.

Please refer to fig. 4 to 7, which are schematic diagrams of an ice body structure having four, three, one and seven through hole structures 2 according to a preferred embodiment of the present invention. An ice body structure 100 comprises a first ice layer 1, wherein the first ice layer 1 is in a transparent, partially transparent or semitransparent state, and the transparent or semitransparent state can be defined and distinguished according to the known visible light transmittance; and four, three, one or seven through hole structures 2 distributed on the first ice layer 1, and with more through hole structures 2, the ratio of the sum of the second surface area 21 of each second ice layer 20 of the ice body structure 100 to the sum of the ice body surface area 3 of the ice body structure 100 is increased, so as to increase the volume of the second ice layer 20 melted in a fixed time.

Please refer to fig. 9 and 10, which are sectional views of an ice structure according to a preferred embodiment of the present invention (iii) and two preferred embodiments of the present invention. The through hole structure 2 is a through hole H1 or a blind hole H2, as shown in fig. 9, it is a spherical ice structure 100, the ice structure 100 has a through hole H1 and a blind hole H2 through hole structure 2, and the through hole H1 and the blind hole H2 through hole structure 2 are parallel to each other. As shown in fig. 10, the ice structure 100 is a cube, and the ice structure 100 has a through hole H1 and two through hole structures 2 of the blind hole H2, and the through hole H1 and the two through hole structures 2 of the blind hole H2 are perpendicular to each other. In practical implementation, the through hole structure 2 can be designed as a through hole H1 or a blind hole H2 according to requirements, when the through hole structure 2 is the through hole H1, both ends of the through hole structure 2 can be contacted with the drink a, and when the through hole structure 2 is the blind hole H2, only one end of the through hole structure 2 can be contacted with the drink a, so the melting speed of the through hole structure 2 in a through hole state is relatively higher than that of the through hole structure 2 in a blind hole state, and therefore, the melting speed of the second ice layer 20 can be controlled by using the through hole structures 2 in different states.

Please refer to fig. 8 and 11, which are perspective views of an ice structure according to two preferred embodiments of the present invention and an ice structure according to three preferred embodiments of the present invention. The ice structure 100 may be a polyhedron, a sphere, a cone, a cylinder, a truncated cone, a hemisphere, or an irregular solid shape. Examples of polyhedrons include, but are not limited to, regular tetrahedrons, regular hexahedrons, regular octahedrons, regular dodecahedrons, regular icosahedrons, pyramids, and the irregular three-dimensional shapes are flower shapes or model shapes, the flower shapes include, but are not limited to, flowering plants or herbaceous plants, and also include plants that are not in a flowering state, such as roses, tulips, lilies, and the like, and the model shapes include, but are not limited to, cartoon characters, vehicles, or living goods, and the like. As shown in FIG. 8, the ice structure 100 may be a cube. As shown in fig. 11, the ice structure 100 may be in the shape of a rose, and gold foil may be used as a raw material to be distributed in the second ice layer 20, and the gold foil has the effects of beautifying and beautifying, besides providing luxury and luxury to the whole ice structure. The second ice layer 20 has a color that can be prepared from food grade pigment or edible and colored food, so that the ice structure 100 has the transparent and flawless first ice layer 1 and the second ice layer 20 with different color appearances, thereby making the overall appearance of the ice structure pleasant.

Please refer to fig. 12 and 13, which are a perspective view (two) of an ice structure and a using state view of the ice structure according to a preferred embodiment of the present invention. The ice body structure 100 further has a plurality of ice lines T, the ice lines T can be formed beside the through hole structure 2 or at any position in the ice body structure 100, as shown in fig. 12, the through hole structure 2 in the ice body structure 100 is further formed with a plurality of ice lines T, so that the appearance of a christmas tree is presented, and the holiday atmosphere of the christmas can be increased. As shown in fig. 13, a user can select an ice body structure with a proper size, place the ice body structure in a cup C, and pour the required beverage a or wine, so that the first ice layer 1 of the ice body structure 100 can ice the beverage a or wine, and the concentration, flavor and taste of the beverage a or wine are affected by the second ice layer 20. Or the ice body structure 100 with proper size can be selected according to different cups C, and for wine tasters, the ice body structure with smaller surface area contacting with wine is selected in the same volume of the cup C, so that the melting speed of the ice body structure can be reduced, and the problems that the concentration and the taste of the wine are influenced due to quick melting of the wine can be reduced.

In summary, compared with the prior art and the product, the utility model has one of the following advantages:

one of the objectives of the present invention is to maintain a better melting speed and volume ratio after melting between the two layers of the specific ice structure by the ratio of the sum of the second surface area of the second ice layers to the sum of the first surface area of the first ice layers.

One of the purposes of the utility model is to reduce the melting speed through the transparent and impurity-free first ice layer, so that the beverage is not easy to dilute after being iced, and the flavor and the taste of the beverage are not influenced.

One of the purposes of the utility model is to add food-grade pigment into the second ice layer, so that the whole ice body structure has transparent and clear appearance and beautiful color.

One of the purposes of the utility model is to add a beverage different from the first ice layer into the second ice layer, so that the ice body structure can generate different flavors and tastes while melting.

Claims

1. An ice structure, comprising:

a first ice layer (1), the first ice layer (1) being transparent, partially transparent or translucent; and

at least one through hole structure (2) distributed on the first ice layer (1), wherein the through hole structure (2) is provided with a channel (22), the channel (22) forms a second ice layer (20), and the ratio of the sum of second surface areas (21) of the second ice layers (20) of the ice body structure (100) to the sum of ice body surface areas (3) of the ice body structure (100) is 5% to 75%.

2. An ice body structure according to claim 1, characterized in that said first ice layer (1) or said second ice layer (20) is made of water containing small molecules or hydrogen molecules.

3. An ice body structure according to claim 1, wherein a plurality of said second ice layers (20) have the same or different said second surface area (21) or a thickness (D) from each other.

4. An ice structure according to claim 1, wherein the cross-sectional area of the through hole structure (2) is circular, oval or semicircular.

5. An ice body structure according to claim 1, characterised in that said second layer of ice (20) is in a translucent or opaque state.

6. An ice structure according to claim 1, wherein the ice structure (100) is in the shape of a polyhedron, a sphere, a cone, a cylinder, a truncated cone or a hemisphere.

7. An ice structure according to claim 6, characterised in that the through-hole structure (2) is a through-hole (H1) or a blind-hole (H2).

8. An ice body structure according to claim 7, wherein said ice body structure (100) has a plurality of ice formation lines (T).