五、新型說明： 【新型所屬之技術領域】 [0001] 本創作係有關於一種冰品，尤指一種具有多層結構的冰 品。 【先前技術】 [0002] 在炎熱的天氣，食用清涼消暑的冰品，為生活的美好享 受，常見的一種冰品，為將冰塊刨削成細碎狀的到冰， 於到冰上並淋上糖水或疊加各種配料，不僅清涼解熱、 亦美味可口，然而，到冰的顆粒較大、粗糙且硬質，於 食用時較費力氣，令消費者的食用口感不佳，又一般到 冰僅是在表層疊加各種配料，其外觀較為單調，較無法 引起消費者的購買慾望。 [0003] 有鑑於此，本創作人遂針對上述現有技術，特潛心研究 並配合學理的運用，盡力改善並增進效能，終能提出一 種設計合理且有效的本創作。 【新型内容】 [0004] 本創作之目的，在於提供一種具有多層結構的冰品，以 達成食用上柔軟潤滑的舒適口感，且美化整體造型而能 增加消費者購買慾望。 [0005] 為了達成上述之目的，該具有多層結構的冰品包括： [0006] 一霜淇淋基底； [0007] 一包心粉圓層，鋪設於該霜淇淋基底的外表面；以及 [0008] 一美飾構造，佈設於該包心粉圓層上。 表單編號A0101 第3頁/共11頁 M393997 [0009] 相較於先前技術，本創作具有以下功效： [0010] 霜淇淋基底的顆粒成分極小、細緻、潤滑且綿軟，於食 用時絲毫不費力氣，令消費者的食用口感極度舒適，包 心粉圓層相當美味，美飾構造令冰品的整體造型更佳美 化，亦豐富冰品的口味，並能增加消費者購買慾望。 【實施方式】 [0011] 有關本創作之詳細說明及技術内容，將配合圖式說明如 下，然而所附圖式僅作為說明用途，並非用於侷限本創 作。 [0012] 本創作係有關於一種具有多層結構的冰品，請參照第一 圖及第二圖所示，冰品包括一霜淇淋基底1 00、一包心粉 圓層200、及一美飾構造300。 [0013] 霜淇淋基底100由一霜淇淋所構成，霜淇淋即為軟質冰淇 淋，乃以乳類食材為主要原料，並加入糖及香料等副原 料，以一定之比例配合，在施以凍結的製造過程中，加 以攪拌並混入空氣，而形成緊密、柔軟、潤滑、涼爽， 且能持久不融並具有可塑型性之乳製食品，霜淇淋的色 、香、味倶全，是夏季消暑的佳品。 [0014] 食用時須先將霜淇淋基底100盛放於一容器V内，霜淇淋 基底100會配合容器V的容納空間而塑型，因此可穩定地 盛放於容器V中。 [0015] 包心粉圓層200鋪設於霜淇淋基底100的外表面，包心粉 圓層2 0 0由多數包心粉圓210所組成，各包心粉圓21 0相 互堆疊鋪蓋於霜淇淋基底100上。 表單編號A0101 第4頁/共11頁 [0016] 美飾構造300佈設於包心粉圓層200的上表面，美韵；構造 300包含多數造塑食材31〇，造型食材310以模塑成型的 方式所製成，各造型食材31〇的形狀可為心形、矩形、三 角形、圓形、菱形、或星形等，但不以此些形狀為限制 〇 [0017] 各造型食材310散布於包心粉圓層200上，並設置於冰品 的最外表面，其用途為美化冰品的整體造型，令食用者 能感受到美好的氛圍、及令消費者更有購買的欲望，具 有相當的商業價值。 [0018] 並且造型食材310為可食用性，表可為巧克力塊、紅豆糕 、水果糖、或玉米片等，但不以此紫貪材為很制，能夠 *. " V.. ... 1 .. 豐富冰品的口味。 ％ [0019] 霜洪淋基底10 〇的顆粒成分極小、細緻、潤滑且绵軟，於 食用時絲毫不費力氣’令消費者的食用口感極度舒適， 包心粉圓層200相當美味，美飾構造300令冰品的整體造 型更佳美化，亦豐富冰品的口味。 [0020] 請參照第三圖及第四圖所示，冰品更包括佈設於霜淇淋 基底100的一碎冰層400，〜碎冰層400能增加食用口感/ 碎冰層400可佈設於霜淇淋基底1〇〇底面（如第三圖），即 霜淇淋基底100夾摯於包心粉圓層200及碎冰層400之間 ，或者’碎冰層400可佈設於霜淇淋基底ι〇0頂面（如第四 圖），即碎冰層400夾摯於包心粉圓層2〇〇及霜淇淋基底 100之間。 [0021] 综上所述’本創作已具有產業利用性、新穎性與進步性 表單編號A0101 第5頁/共11頁 M393997 ，完全符合專利申請要件，爰依專利法提出申請，當然 ，本創作還可有其他多種實施例，在不背離本創作精神 及其實質的情況下，熟悉本領域的技術人員當可根據本 創作演化出各種相應的改變和變形，但這些相應的改變 和變形都應屬於本創作所申請專利的保護範圍。 【圖式簡單說明】 [0022] 第一圖 係本創作的立體分解圖。 [0023] 第二圖 係本創作的組合剖視圖。 [0024] 第三圖 係本創作另一實施例的立體分解圖。 [0025] 第四圖 係本創作再一實施例的立體分解圖。 【主要元件符號說明】 [0026] 霜淇淋基底100 [0027] 包心粉圓層200 [0028] 包心粉圓2 1 0 [0029] 美飾構造300 [0030] 造型食材310 [0031] 碎冰層400V. New description: [New technology field] [0001] This creation relates to an ice product, especially an ice product with a multi-layer structure. [Prior Art] [0002] In hot weather, you can enjoy the cool and refreshing ice products for the good enjoyment of life. A common kind of ice is to cut the ice into finely divided ice, and then on the ice. Adding sugar or superimposing various ingredients, not only cool and cool, but also delicious, however, the particles to the ice are large, rough and hard, and it is more laborious to eat, which makes the taste of consumers not good, and generally only to ice is The superposition of various ingredients on the surface layer is relatively monotonous and less likely to cause consumers' desire to purchase. [0003] In view of this, the present creator has focused on the above-mentioned prior art, and has devoted himself to researching and using the theory to try to improve and enhance the performance, and finally can propose a design that is reasonable and effective in design. [New content] [0004] The purpose of the present invention is to provide an ice product having a multi-layer structure, in order to achieve a soft and lubricious taste of the food, and to beautify the overall shape to increase the consumer's desire to purchase. [0005] In order to achieve the above object, the ice product having a multi-layer structure includes: [0006] a frosting base; [0007] a core layer of a core powder laid on the outer surface of the cream base; and [ 0008] A beauty decoration structure is disposed on the round layer of the core powder. Form No. A0101 Page 3 of 11 M393997 [0009] Compared with the prior art, the present invention has the following effects: [0010] The cream composition of the cream base is extremely small, delicate, lubricious and soft, and is not in need of consumption. The strength of the consumer makes the taste of the consumer extremely comfortable, the round layer of the core powder is quite delicious, the beauty decoration structure makes the overall shape of the ice product more beautiful, and also enriches the taste of the ice product, and can increase the desire of consumers to purchase. [Embodiment] The detailed description and technical contents of the present invention will be described below with reference to the drawings, but the drawings are for illustrative purposes only and are not intended to limit the present invention. [0012] The present invention relates to an ice product having a multi-layer structure, as shown in the first figure and the second figure, the ice product includes a frosting cream base 100, a core powder layer 200, and a beauty Decorative structure 300. [0013] The cream cream base 100 is composed of a cream cream, which is a soft ice cream, which is mainly made of dairy ingredients, and is added with auxiliary materials such as sugar and spices, and is matched at a certain ratio. In the frozen manufacturing process, it is stirred and mixed with air to form a tight, soft, lubricious, cool, long-lasting, non-melting and malleable dairy food. The color, aroma and taste of the cream are all. It is the best summer heat. [0014] The creamer base 100 is first placed in a container V when it is eaten, and the frosting base 100 is molded in conformity with the accommodation space of the container V, so that it can be stably contained in the container V. [0015] The core layer of the core powder 200 is laid on the outer surface of the cream cream base 100, and the round layer of the core powder is composed of a plurality of core powder circles 210, and each of the core powder circles 20 0 is stacked on the frost. The cream is on the base 100. Form No. A0101 Page 4 of 11 [0016] The decorative structure 300 is disposed on the upper surface of the core layer 220, which is composed of a plurality of plastic materials 31, and the shaped food material 310 is molded. According to the method, the shape of each shaped food material 31〇 may be a heart shape, a rectangle, a triangle, a circle, a diamond shape, a star shape, or the like, but is not limited by the shapes. [0017] Each shape food material 310 is scattered in the package. The heart powder round layer 200 is placed on the outermost surface of the ice product, and its purpose is to beautify the overall shape of the ice product, so that the consumer can feel the beautiful atmosphere and the desire to make the consumer more purchase, and has considerable commercial value. [0018] And the shaped food material 310 is edible, and the table may be a chocolate block, a red bean cake, a fruit candy, or a corn flake, etc., but the purple material is not very suitable, and can be *. " V.. .. 1 .. Enrich the taste of ice. % [0019] The frost granule base 10 〇 has a very small, fine, lubricious and soft granule composition, which is effortless when consumed. The structure 300 makes the overall shape of the ice product more beautiful and beautiful, and also enriches the taste of the ice. [0020] Referring to the third and fourth figures, the ice product further includes a crushed ice layer 400 disposed on the cream cream base 100, and the ice crushing layer 400 can increase the edible taste/ice layer 400 can be disposed on the ice cream layer 400. The bottom surface of the cream cream base (as shown in the third figure), that is, the cream cream base 100 is sandwiched between the core layer of the core powder 200 and the crushed ice layer 400, or the 'ice layer 400 can be laid on the frost cream. The top surface of the substrate ι〇0 (as shown in the fourth figure), that is, the crushed ice layer 400 is sandwiched between the core layer 2 and the cream base 100. [0021] In summary, the author has industrial use, novelty and progressive form number A0101 page 5 / 11 pages M393997, fully in line with the patent application requirements, filed according to the patent law, of course, this creation There may be other various embodiments, and those skilled in the art can evolve various corresponding changes and modifications according to the present invention without departing from the spirit of the present invention, but the corresponding changes and modifications should be It belongs to the protection scope of the patent applied for by this creation. [Simple Description of the Drawings] [0022] The first figure is an exploded perspective view of the present creation. [0023] The second diagram is a combined cross-sectional view of the present creation. [0024] FIG. 3 is an exploded perspective view of another embodiment of the present creation. [0025] FIG. 4 is an exploded perspective view of still another embodiment of the present creation. [Main component symbol description] [0026] Frost cream base 100 [0027] Core powder round layer 200 [0028] Core powder circle 2 1 0 [0029] Beauty decoration structure 300 [0030] Shaped food material 310 [0031] Ice layer 400
[0032] 容器 V 表單编號A0101 第6頁/共11頁[0032] Container V Form No. A0101 Page 6 of 11