TWM522572U - Cold-reserving fruit ice and ice product structure - Google Patents

Description

With cold fruit ice and ice structure

The novel creation department is related to a structure of cold-preserved fruit ice and ice, and is an edible ice structure.

Most of the traditional ice products are laid on the bottom of the bowl with the fine edible ice. The fruit, jam or condiment is placed on the edible ice, and even the juice is dripped. This method is convenient and fast. Many drawbacks.
One of the disadvantages is that the delicate edible ice is easily dissolved, especially when it is continuously tumbling during the eating process, the dissolution is accelerated. Therefore, it is often dissolved into a liquid state after being eaten, and the taste is also different, and if it is not finished, Liquid ice water is also inconvenient to be taken out, thus causing waste of ingredients.
In view of the above-mentioned shortcomings, the creators of this novel believe that they have the urgent need to make corrections. They have been engaged in the design and manufacture of related products for many years, and they have always adhered to the excellent design concept, and researched and created the above disadvantages. After continuous efforts, the new creation of the cold-preserved fruit ice and ice structure was launched, which improved the product's effectiveness by correcting the excellent product structure.

The main purpose of the novel creation is to provide an edible ice structure which has the effect of cooling and can effectively slow down the melting rate of ice.
In order to achieve the purpose of the prior disclosure, the novel creation has a cold-preserved fruit ice and ice structure, including a cold-cold ice layer and an edible ice layer, and the cold-cold ice layer is composed of a block ice body and a receiving groove. The ice system is formed by freezing the fruit juice, and the accommodating groove is recessed on the top surface of the block ice body, and the edible ice layer is laid on the accommodating groove, and the edible ice layer is processed into a fine texture. The edible ice, by which the block-shaped cold-cold ice layer is formed by freezing, has a slow dissolution rate, so that the coldness can be maintained through the bottom of the edible ice layer, further slowing the dissolution rate of the edible ice layer, prolonging the preservation time of the edible, and avoiding The taste changes, and after the edible ice layer is consumed, the cold-cold ice layer can be further used as a smoothie for drinking, which allows the customer to take advantage of the take-away, complete use of the ingredients, and does not cause waste, is quite environmentally friendly and effective. Improve the drawbacks of traditional ice products that are easy to dissolve and waste.

1‧‧‧ cold ice layer 11‧‧‧ block ice body 111‧‧‧ arc-shaped bottom surface 12‧‧‧ accommodating trough 2‧‧‧ edible ice layer 3‧‧‧Decorative layer 31‧‧‧Flavour 32‧ ‧‧Fruit granules 33‧‧‧Ice cream balls 4‧‧‧ containers

The first picture: the schematic diagram of the ice structure of this new creation

This new creation relates to a structure of cold-preserved fruit ice and ice, [see first figure] which includes:
The cold ice layer (1) is mainly composed of a block ice body (11) and a receiving groove (12), and the block ice body (11) is formed by freezing the fruit juice in the block ice body. (11) The bottom surface may have an arcuate bottom surface (111) which facilitates placement of the bulk ice body (11) in the bowl-shaped container (4) in which the bulk ice body (11) The top surface is recessed with the accommodating groove (12), the accommodating groove (12) is arc-shaped, and the accommodating groove (12) is used for laying an edible ice layer (2);
The edible ice layer (2) is processed into delicate edible ice (such as snowflake ice, snow ice or shaved ice).
The novel is made of cold-preserved fruit ice and ice structure. [Please refer to the first figure] The cold-cold ice layer (1) is frozen by fruit juice. Taking mango as an example, the mango is made into mango juice, and then The mango juice is frozen in a forming mold (for example, a dish), and the curved bottom surface (111) and the accommodating groove (12) are formed in a forming mold, and the frozen shaped bulk ice body (11) It can be placed in the bowl-shaped container (4), and the edible ice layer (2) is laid on the accommodating groove (12), thereby becoming the fruit ice icing described in the present invention.
The novel creation has a cold-preserved fruit ice and ice structure. [Please refer to the first figure] When the fruit ice-ice product is eaten, the cold-cold ice layer (1) can provide many excellent benefits to the product:
1. Block-shaped cold-cold ice layer (1) Because of the cold forming, the melting rate is slow, so the coldness can be maintained through the bottom of the edible ice layer (2), further slowing the melting rate of the edible ice layer (2), and prolonging the edible preservation. time;
2. After eating the ice layer (2), the cold ice layer (1) can also be eaten. Since the cold ice layer (1) is relatively strong, it is necessary to continuously strike the surface to destroy the bulk ice body ( 11), the block ice body (11) is refined into pieces for convenient consumption, and the process can enhance the fun of eating and enhance the interaction between people;
3. After eating the ice layer (2), the cold-cold ice layer (1) can be used as a smoothie in addition to being edible. This allows the customer to take advantage of the take-away and complete use of the ingredients without waste. It is quite environmentally friendly.
The novel creation has a cold-preserved fruit ice and ice structure, [see the first figure] to further make the fruit ice-cold product have a change in selling image and taste, and a decorative layer can be further laid on the edible ice layer (2). a layer (3) comprising a seasoning (31), a fruit granule (32) and an ice cream ball (33), the flavoring (31) being condensed milk, jam, sesame or peanut butter, and The fruit granules (32) can use the same fruit as the bulk icy body (11), and if the block icy body (11) is made of mango juice, the fruit granules (32) use mango granules, which are used for the ice cream balls. (33) A variety of different flavors of ice cream can be used. The above-mentioned seasoning body (31), fruit granules (32) and ice cream balls (33) can be placed on the edible ice layer (2) at the same time to achieve the functions of taste enhancement and decoration. In order to make the product more changeable and selective with the taste of the guests, the above-mentioned seasoning (31), fruit granules (32) or ice cream balls (33) can also be arbitrarily One of them is placed on the edible ice layer (2), that is, the above-mentioned seasoning body (31), fruit granules (32) or ice cream balls (33) can also be arbitrarily selected and placed on edible ice. On layer (2).
In summary, when the novel creation is novel, and the creation of this new type is not seen in any publication, it is in compliance with Article 104 of the Patent Law and Article 120 of the Patent Law and Article 22 of the Applicable Law.
The above description is only a preferred embodiment of the novel creation, and the scope of the novel creation cannot be limited thereto. That is, the equal changes and modifications made by Dafan in accordance with the scope of application for patents shall remain within the scope of this creation patent.

1‧‧‧ cold ice

11‧‧‧Block ice bodies

111‧‧‧Arc-shaped bottom surface

12‧‧‧ accommodating slots

2‧‧‧ edible ice layer

3‧‧‧Decorative layer

31‧‧‧ Seasoning

32‧‧‧ Fruit Granules

33‧‧‧Ice Cream Ball

4‧‧‧ Container

Claims (8)

A cold-preserved fruit ice and ice structure comprising:
The cold ice layer is mainly composed of a block ice body and a accommodating groove, and the block ice system is frozen by the fruit juice, and the accommodating groove is concavely disposed on the top surface of the block ice body;
An edible ice layer is laid on the accommodating tank, and the edible ice layer is processed into a delicate edible ice. The cold-preserved fruit ice and ice structure according to claim 1, wherein the bottom surface of the block-shaped ice body of the cold-cold ice layer has an arc-shaped bottom surface. The chilled fruit ice and ice structure according to the first aspect of the patent application, wherein the accommodating groove of the cold ice layer is arc-shaped. The cold-preserved fruit ice and ice structure according to the first aspect of the patent application, wherein the edible ice of the edible ice layer uses snow ice, snow ice or ice shaved. The cold-preserved fruit ice and ice structure according to the first aspect of the patent application, wherein the edible ice layer is provided with a decorative layer. The cold-preserved fruit ice and ice structure according to claim 5, wherein the decorative layer comprises a seasoning body, a fruit granule and an ice cream ball, and the seasoning body, the fruit granule and the ice cream ball system are simultaneously disposed. Placed on the edible ice layer. The cold-preserved fruit ice and ice structure according to claim 5, wherein the decorative layer comprises a seasoning body, a fruit granule and an ice cream ball, and the above-mentioned seasoning, fruit granule or ice cream ball system is arbitrarily selected. One of them is placed on the edible ice layer. The cold-preserved fruit ice and ice structure according to claim 5, wherein the decorative layer comprises a seasoning body, a fruit granule and an ice cream ball, and the above-mentioned seasoning, fruit granule or ice cream ball system is arbitrarily selected. Pair them with those placed on the edible ice.