1355899 六、發明說明： 【發明所屬之技術領域】 本發明係提供一種冰品之製造方法，尤指可將柿餅加工 後與冰品結合之製造方法，透過果實與冰品的結合，可保持 柿餅既有之口感，並具有冰品冰涼之低溫質地。 【先前技術】 按，我國地屬亞熱帶區域，具有四季如春的季節氣候， 而使得水果的產#多且品質良好’更讓國人對於水果的喜愛 長久如-，且因水果含有豐富的營養成份，舉凡維他命、維 生素、纖維㈣’都是對人財益的##，才會讓國人對水 果的情有_錢獨手，财果從生長顺祕可以供食 用’而食用舰卻不長，必須在—定的期_把水果吃完， 避免水果的腐壞，但若無法在期限内吃完，也會將水果暫冰 存在冰箱t，叫触钱天的食_限，亦有將水果打成 果汁後’製成果汁飲料、轉、冰淇淋等冰品，或者將水果 製成各種食品如醃潰果物、罐頭水果、蜜餞、水果乾 二，，而水果在加工之前都會先予以曝乾、蒸發部份的 ^刀’柯方便製造雜他的加I製品，例如蘋果、 芒果、楊桃、鳳梨或柿子等，必須先加工去杆㈣ ;刀割’再曝嚷製成各種的水果乾類，成為休聞時的= 感及口味都與原來不同、外形也不美觀，造 3 孩童不敢食用’賣相亦不佳，無法吸引消費者的喜愛、不能 符合市場潮流的變化，在水果製品的實際加工、販售作業上 ’也有諸多有待改善的空間，如： (1)柿子因口味獨特、義也有軟柿、硬柿的分別，而有 業者將柿子曰曬、風乾後製成柿餅，成為另一種不同 方式的果製品，但因柿子製成柿餅後乾爲收縮成小圓 餅形’形體略差外表不佳、口味也較獨特，無法符合 各年齡層消費者的喜愛。 (2 )大較水果類製品在加王後，水果製品會與空氣接觸 ，進而產生氧化導致顏色加深或變黑，品質與口感也 會變差。 是以，上述習用對於水果的加工製品之保存、販售等， 因具有諸乡_触失，此即林義人無事此行業者所 亟欲改善之目標所在。 【發明内容】 故，發明人有鑑於上述缺失，乃蒐集相關資料，經由多 方評估及考量’經由不斷試作及修改，始設計出此種可將水 果與冰品加I結合之冰品之製造方法的發明專利誕生者。 本翻之主要目的乃在於該製造之方法係先將柿餅之蒂 頭周圍予以蝴’並使蒂頭局部連結於減的果實上可活動 掀翻’再將柿餅内部之種籽予以取出，即可將果實内之果肉 朝周圍擠壓’即於内部產生中空狀之容置空間，則可把冰品 ^置入柿餅内部的容置間，並將蒂爾蓋於柿餅的果實上， mm冰品且魏溫冷藏空肋、保存，達到製成柿餅 片口口之目的，可延長柿餅的保存期限，且改變柿餅的食用口 ?吸％消費者的注意，並能提升經濟之價值。 本發明之次要目的乃在於_冰品物刚溫度’且 ^冷藏進行保存’避免柿餅與空氣、降低柿餅氧化變質的機 率’並可改變柿餅的食用方式、創新水果的食用口感。 【實施方式】 本發明所採用之技術手段及其 實施例詳加說明其特徵與功能 為達成上述目的及功效， 構造，茲繪圖就本發明之較佳 如下，俾利完全瞭解。 請參閱第-、二、三圖所示，係為本發明之流程圖、立 =朗、立體剖面圖，由財可以清楚看出，本發明冰品 之製造方法係可為： 10 0)先將柿餅1之果實11萘 貝丄丄乂帝碩111周圍部份約 1 cm〜3 cm間’利用分割工具予以切割，但 保留蒂頭111局部連結於果hi，利用蒂頭 111形成蓋體雜，*可供铜i i i於果實 11上做活動掀翻。 而可於果實 即於内部產 (101)並將果實i i内部之種籽予以取出， 11内部形成凹陷式的狀態。 (1〇 2)再將果實i工内之果肉朝周圍擠壓， 生中空狀之容置空間1 1 0。 (1〇 3)則可將冰品2填置入果實11内部的容置空間1 10 ’並將蒂頭111覆蓋於果實1 1上，成型 為柿餅冰品3。 (1〇 4)將柿餅冰品3置入低溫冷藏空間内，以零下工5 度〜3 0度的低溫保存。 而上述柿餅1之果實11的蒂頭111周圍部份，係與 果實1 1間取較佳之約1 · 5 cm〜2 cm範圍，予以進行 切割’同時將蒂頭111内部與果肉連結部分，予以切除分 ^為圓周之半㈣1 8 0度’以供蒂頭1 1 1可以在果實1 1的侧形成蓋體’而在果實11内部填入冰品2後，將蒂 頭111蓋回果實1 1上方，即可恢復柿餅1原本的外貌， 也月匕保持柿餅1的原來質感；並在蒂頭111周圍切割時， 為^保留約半圓（18◦度）的部份，與柿餅1的果實11 2、·。不切1彳，形成侧蓋卿狀，以可活動式的做掀翻或蓋 而所使用之分割工具係可為刀具、麵刀等形式之工具 〇 。右从柿餅1做為水果冰品3所使用之稀餅工，在柿子經 ^曰8麗、風乾的加工步驟製成柿餅1後，即將柿餅i之果實 ^的蒂頭iη周圍切割，並將蒂頭⑴掀起後將内 =軒取出’且把内部的果肉往周圍賴，亦可將果實^ 表擠麵更飽滿、擴大，即可形成中空狀的容置空間！ 1〇後，將冰品2置人填滿，則將蒂頭111再蓋回果實i 1上’係可供柿餅1恢復成飽滿的柿子狀的柿餅冰品3,且 將柿新冰品3保存在較佳的低溫約為零τ2〇度冷藏中可 以避免柿餅1中的「多_氧化酶」與外部空氣長間接觸， 形成氧化而使柿餅i之顏色變深、變黑，即可保持柿則的 既有金黃色外表色澤，具妓好㈣相，_提供在食用時 具=柿餅1與冰淇淋的搭配，形成多種不同口感與口味的多 重子文’並可吸引中、低年齡層的㈣者對柿餅丨製成之柿 餅冰品3的新鮮感’提升消費市場的競爭力。 且上述之冰品2係可為冰淇淋、冰棒、鮮奶冰淇淋、水 果冰淇淋、果汁冰淇淋、_等各類之冰品2，依不同的柿 餅1適合的口料以變化搭配，可以供柿餅冰品3具有更多 種變化的搭配，讓柿餅冰品3具有多就的口味，並綜合多 種食vm的C7感，具有全新的口味感受，並在製成柿餅冰品3 後予以低溫冷藏之空間，係可為冰箱之冷凍庫、冷凍貨車、 行動冰箱等型式之冷藏空間，確保柿餅冰品3不與外界空氣 長時間接觸。 是以，上所述僅為本發明之較佳實施例而已，非因此偶 限本發明之專利範圍，本發明之冰品製造方法，為利用柿餅 1的果實11上之蒂頭111予以切割，並將内部種籽取出 後’經過果肉的擠壓、再填加入冰品2，達到柿餅1與冰品 2的結合’可同時具有柿餅1與冰品2搭配的不同口感與口 味之目的，同時因_於低溫冷藏的保存，避免與外界空氣 長時間接觸’讓柿餅i不致產生氧化變黑的軌，故舉:可 達成前述效果之結構、㈣皆毅本發明所贿，此種 修飾及等效結構變化，均朗理包含於本發明之專 ，合予陳明。 上述本發明之冰品之製造方法於實施、運作時 下列各項優點，如： ㈠柿餅1因内部將擠壓後，再填入冰品2 (如冰琪淋） ’而可使柿餅1外表飽滿，再搭配冰品2的口感與口 味，可以改變柿餅1原有的口感與口味，更可符合中 、低年齡層之消費者喜愛。 (二）柿餅1中填置冰品2後，所製成之柿餅冰品3必須在 低溫冷藏的空财保存，可崎免柿餅1與空氣長時 間接觸氧化，並防止柿餅1顏色變深、變黑。 故本發明為主要針對柿餅予以再次加工製造的方法， 將柿餅予以切割、擠壓後填人冰品，以製成柿餅冰品為主要 保蒦重點，並將柿餅冰品保存在低溫冷藏空間中，避免柿餅 長時間與空氣接觸而氧化變黑的缺失，惟，社所述僅為本 發月之較佳實施例而已，非因此賴限本發明之專利範圍， 故舉凡運用本發明說明書及圖式内容所為之簡易修飾及等效 結構變化，均應同理包含於本發明之專魏_，合予陳明 綜上所述’本發明上述之冰品之製造方法於實施、運作 時，為確實能達到其功效及目的，故本發明誠為一實用性優 異之發明’為符合㈣專利之㈣要件，練法提出申請， 審委爷日賜准本案 鈞局貝審委有任何稽疑 配合，至感德便。 以保障發明人之辛苦研發，倘若 請不吝來函指示，發明人定當竭力 1355899 【圖式簡單說明】 第一圖係為本發明之流程圖。 第二圖係為本發明之立體外觀圖。 第三圖係為本發明之立體剖面圖。 【主要元件符號說明】 1、 柿餅 • 1 1、果實 1 1 1、蒂頭 1 10、容置空間 2、 冰品 3 柿餅冰品1355899 VI. Description of the Invention: [Technical Field] The present invention provides a method for producing ice products, in particular, a method for manufacturing dried persimmons combined with ice products, and by means of a combination of fruits and ice products, the persimmons can be kept. It has both a taste and a low-temperature texture with ice and ice. [Prior Art] According to the subtropical region of China, it has a seasonal climate with four seasons like spring, which makes the fruit produce more and better quality, which makes the Chinese people love fruit for a long time, and because the fruit is rich in nutrients. Wherever vitamins, vitamins, and fiber (4) are all ##, it will make the people of the country have a _ money alone, the fruit can be eaten from the growth and the food is not long, You must eat the fruit in the period of _ to avoid the spoilage of the fruit, but if you can't finish it within the time limit, the fruit will be temporarily stored in the refrigerator, and the food will be called the food. After being made into juice, it is made into iced drinks such as juice drinks, transfer, ice cream, etc., or made into various foods such as salted fruit, canned fruit, candied fruit, and dried fruit, and the fruit is exposed before processing. Evaporation of the part of the knife 'Ke convenient to make his addition of I products, such as apples, mangoes, carambolas, pineapples or persimmons, etc., must be processed to the rod (four); knife cut 're-exposure made into a variety of dried fruit, Become a break when = And the taste is different from the original, the shape is not beautiful, make 3 children do not dare to eat 'selling is also not good, can not attract consumers' love, can not meet the changes of market trends, in the actual processing and sales of fruit products 'There are also many spaces to be improved, such as: (1) Persimmons have different tastes, and there are also soft persimmons and hard persimmons. However, some people use persimmons to dry and air dry to make dried persimmons, which is another different way of fruit products. However, because the persimmons are made into dried persimmons, they are shrunk into small round cakes. The shape is slightly poor and the taste is unique. It is not suitable for consumers of all ages. (2) After the king is added, the fruit products will come into contact with the air, and the oxidation will cause the color to darken or darken, and the quality and taste will also deteriorate. Therefore, the above-mentioned conventional preservation and sale of processed products of fruits, due to the loss of the townships, is the goal of Linyi people who have no desire for improvement in this industry. SUMMARY OF THE INVENTION Therefore, in view of the above-mentioned deficiencies, the inventors have collected relevant materials, and through multi-party evaluation and considerations, through the continuous trial and modification, the manufacturing method of the ice product which can combine fruit and ice products with I is designed. The birth of the invention patent. The main purpose of this method is to make the method of making the butterfly around the head of the persimmon and then attaching the tip to the fruit of the reduced fruit and then moving it over and then taking out the seeds inside the dried persimmon. If the flesh in the fruit is squeezed around, that is, a hollow space is formed inside, and the ice product can be placed in the interior of the persimmon, and the til is covered on the fruit of the persimmon, mm ice And Weiwen refrigerated empty ribs and preserved to achieve the purpose of making the persimmon slice mouth, which can extend the shelf life of the persimmon cake, and change the edible mouth of the persimmon cake, attracting the attention of consumers, and can enhance the value of the economy. The secondary object of the present invention is to freeze the temperature of the ice product and to preserve the 'persistance of the persimmon cake and the air, and to reduce the oxidative deterioration of the dried persimmon', and to change the eating manner of the persimmon cake and the taste of the innovative fruit. [Embodiment] The technical means and the embodiments thereof used in the present invention are described in detail in order to achieve the above objects and effects, and the construction is as follows. Please refer to the first, second and third figures, which are the flow chart of the present invention, the vertical = lang, the three-dimensional sectional view, as can be clearly seen from the financial, the manufacturing method of the ice product of the present invention can be: 10 0) The fruit of the persimmon 1 is 11 pieces of the naphthalene shell, and the surrounding part of the 1st and 3 cm cm is cut by a dividing tool, but the remaining pedicle 111 is partially joined to the fruit hi, and the tiling head 111 is used to form the cover body. , * can be used for copper iii on the fruit 11 to flip. On the other hand, the fruit can be produced internally (101) and the seeds inside the fruit i i can be taken out, and the inside of the fruit 11 is in a recessed state. (1〇 2) Then squeeze the pulp in the fruit i to the surrounding area, and let the hollow space accommodate the space 1 1 0. (1〇3) The ice product 2 can be filled into the accommodating space 1 10 ' inside the fruit 11 and the pedicle 111 can be covered on the fruit 1 1 to form a persimmon ice product 3. (1〇 4) Place the dried persimmon ice product 3 in a low-temperature refrigerated space and store it at a low temperature of 5 to 30 degrees. The portion around the pedicle 111 of the fruit 11 of the persimmon 1 is preferably in the range of about 1.5 cm to 2 cm from the fruit 1 and is cut, and the inner portion of the pedicle 111 is connected to the pulp. The excision is divided into half of the circumference (four) 180 degrees 'for the head 1 1 1 to form a lid on the side of the fruit 1 1 and after the ice 11 is filled in the inside of the fruit 11, the pedicle 111 is covered back to the fruit 1 At the top of the 1st, you can restore the original appearance of the dried persimmon 1 and also maintain the original texture of the dried persimmon 1; and when cutting around the pedicel 111, the part retaining about a semicircle (18 degrees) and the fruit of the persimmon 1 11 2,. The cutting tool used in the form of a cutter or a face knife can be used as a tool for cutting or covering the side cover without cutting one side. Right from the dried persimmon 1 as a thin cake for the fruit ice 3, after making the persimmon 1 in the processing steps of the persimmon by the 曰8 、, air drying, the dicing i n of the fruit of the persimmon i is cut, and After the head (1) is lifted, the inside = Xuan will be taken out and the internal flesh will be pulled around, and the fruit can be more fully filled and enlarged, and a hollow space can be formed! After 1 ,, the iced product 2 is filled, and the pedicel 111 is returned to the fruit i 1 'to make the dried persimmon 1 into a full persimmon-like dried persimmon ice 3, and the persimmon new ice product 3 Preservation at a preferred low temperature of about zero τ2 冷藏 degree of refrigeration can prevent the "poly-oxidase" in the persimmon 1 from coming into contact with the outside air, forming oxidation and making the color of the persimmon i darker and darker. Persimmon has both golden yellow appearance and good (four) phase. _ Provides the combination of persimmon 1 and ice cream when eating, forming multiple sub-texts of different tastes and tastes' and attracting middle and lower ages (4) The freshness of the dried persimmon iced product made from dried persimmons' enhances the competitiveness of the consumer market. And the above-mentioned ice 2 series can be ice cream, popsicle, fresh milk ice cream, fruit ice cream, juice ice cream, _ and other types of ice products 2, according to different persimmon 1 suitable mouth material to change and match, can be used for persimmon ice products 3 With a variety of variations, the persimmon ice product 3 has a multi-tasting flavor, and combines a variety of food Cm C7 sense, has a new taste experience, and after the persimmon ice products 3, the space for low-temperature refrigeration, It can be a type of refrigerating space such as a refrigerator freezer, a refrigerated truck, a mobile refrigerator, etc., to ensure that the persimmon ice product 3 does not come into contact with the outside air for a long time. Therefore, the above description is only a preferred embodiment of the present invention, and thus the patent range of the present invention is not limited thereto. The ice product manufacturing method of the present invention is to cut the pedicle 111 on the fruit 11 of the persimmon 1 by After taking out the internal seeds, 'squeezing the flesh and refilling the iced product 2 to achieve the combination of the persimmon 1 and the iced product 2' can simultaneously have the different taste and taste of the persimmon 1 and the iced product 2, and at the same time Because of the preservation of low-temperature refrigeration, avoid contact with the outside air for a long time, so that the persimmon i does not cause oxidative blackening, so the structure can achieve the above effects, (4) all the bribes of the invention, such modifications and etc. The structural changes are all included in the invention and combined with Chen Ming. The above-mentioned various advantages of the above-mentioned method for manufacturing the ice product of the present invention are as follows: (1) The dried persimmon cake 1 is pressed into the ice product 2 (such as ice cream) Full of flavor, and with the taste and taste of ice 2, you can change the original taste and taste of dried persimmon 1 and more suitable for consumers of middle and low ages. (2) After the iced product 2 is filled in the persimmon cake 1, the dried persimmon ice product 3 must be preserved in the low-temperature refrigerated air, and the dried persimmon 1 can be oxidized with the air for a long time, and the color of the persimmon 1 is prevented from becoming darker. Turn black. Therefore, the present invention is a method for re-processing and manufacturing persimmon cakes. The persimmon cake is cut and extruded, and then filled with ice products, so as to make persimmon ice products as the main protection key, and the persimmon ice products are kept in the low-temperature refrigerating space. In order to avoid the lack of oxidative blackening of the persimmon cake in contact with the air for a long time, it is only the preferred embodiment of the present invention, which is not limited to the scope of the patent of the present invention, so the specification and the drawings of the present invention are used. The simple modification and the equivalent structural change of the content of the present invention should be similarly included in the special invention of the present invention, and it is said that the manufacturing method of the above-mentioned ice product of the present invention is actually implemented during operation and operation. To achieve its efficacy and purpose, the invention is a practical and excellent invention. In order to comply with the (4) requirements of the (4) patent, the application method is practiced, and the trial committee has given the case to the court to have any doubtful cooperation. Feeling the virtues. In order to protect the hard work of the inventor, if the letter is not instructed, the inventor will do his best. 1355899 [Simple description of the diagram] The first diagram is a flow chart of the invention. The second figure is a perspective view of the present invention. The third figure is a perspective sectional view of the present invention. [Description of main components] 1. Persimmons • 1 1. Fruits 1 1 1 , pedicles 1 10, accommodating space 2, ice products 3 Persimmon ice products