TWM645578U - Coconut panna cotta finished product structure - Google Patents

Abstract

This creation is mainly related to the finished structure of coconut cheese. It is mainly made by cutting and sculpting a natural coconut fruit through the outer shell layer into a body with a cylindrical flat appearance. A heated coconut milk is placed in the chamber space of the body, so that the high-temperature coconut milk can be heated. The milk is infiltrated into the coconut pulp in the chamber space and is cooled and solidified to form cheese, for better fruit flavor blending. The cheese and coconut pulp juice are blended without losing nutrients, while maintaining the flavor of the raw materials. Users can Conveniently consume cheese containing coconut pulp while enjoying its fruity flavor without losing nutrients.

Description

Coconut cheese finished product structure

This creation is about a coconut cheese finished product structure, which is mainly made by infiltrating high-temperature coconut milk into the coconut pulp in the chamber space to achieve a better blending of coconut milk flavor. The cheese and the juice of the coconut pulp are blended together. A structural designer that maintains the flavor of raw materials without losing nutrients.

According to reports, with the improvement of modern people’s living standards, the importance of diet has also greatly increased for modern people. Modern people’s interest in food ingredients has also increased a lot, and most consumers are very interested in drinks with different fruits and vegetables. , allowing industry players to continuously develop and promote a variety of natural fruits and vegetables-related beverages in the market. When consumers consume natural fruits and vegetables, they may obtain various physiological activities, such as reducing oxidative damage to cells and inhibiting cancer cells. growth, delaying aging, and improving immune function by improving the body's antioxidant function. However, most fruit and vegetable drinks on the market contain artificial colorants to control the color change of the drinks. Consumers who are sensitive to artificial additives In other words, drinks containing this coloring agent can easily cause a burden on the body.

Therefore, in view of the problems existing in the above-mentioned conventional structures, how to develop an innovative structure that is more ideal and practical and can meet the ardent expectations of consumers is also the goal and direction that relevant industries must work hard to develop and break through; in view of this , the creator has many years of experience in the manufacturing, development and design of related products. After detailed design and careful evaluation based on the above goals, he finally arrived at a truly practical creation.

That is, the main purpose of this creation is to provide a finished product structure of coconut cheese; the problem it intends to solve is that most of the fruit and vegetable drinks currently on the market contain artificially added colorants to control the color change of the drinks. For consumers who are sensitive to artificial additives, the problem that drinks containing such colorants can easily cause a burden on the body has been overcome. This creation is made by cutting and sculpting the natural coconut fruit through the outer shell layer into a body with a cylindrical flat appearance, and then printing it. Make a logo area on one end of the body, and then pour the heated coconut milk into the chamber space of the body, so that the high-temperature coconut milk can penetrate into the coconut pulp in the chamber space to make the best coconut milk. The flavor blending operation allows the cheese and coconut pulp juice to blend without losing nutrients, while maintaining the flavor of the raw materials. Users can easily eat cheese containing coconut pulp while feeling its fruity flavor without losing nutrients.

1: Ontology

10:Coconut shell layer

11: Logo area

12: Open your mouth

121:Room space

13:Coconut pulp

14:Coconut water

20:cheese

20’:coconut milk

30:Cling film

A:Coconut fruit

B:container

C: Container

Figure 1: A three-dimensional view of the finished structure of the coconut cheese created by this invention.

Figure 2: Schematic diagram 1 of the manufacturing process of the finished product of coconut cheese created by this invention.

Figure 3: Schematic diagram 2 of the manufacturing process of the finished product structure of coconut cheese created by this invention.

Figure 4: Schematic diagram 3 of the manufacturing process of the finished product structure of coconut cheese created by this invention.

Figure 5: Cross-sectional view of the finished product structure of the coconut cheese created by this invention.

Please refer to Figures 1 to 5, which are preferred embodiments of the structure of the finished coconut cheese product of this invention. However, these embodiments are for illustration only and are not limited by this structure in patent applications; they include: A body 1 is formed by cutting and sculpting the shell of a coconut fruit A into a cylindrical shape with a flat appearance. A coconut shell layer 10 is formed on the outer edge of the body 1, and an opening 12 is formed on the top. The opening 12 is formed inside There is a chamber space 121, and a layer of coconut pulp 13 is formed on the inner wall surface of the chamber space 121 relative to the coconut shell layer 10; and a cheese 20 is correspondingly accommodated in the chamber space 121 of the body 1, and The cheese 20 is attached to the surface of the coconut pulp 13 .

Preferably, a logo area 11 is printed on one side of the body 1 in this embodiment. The logo area 11 can be in the form of a pattern or text, and the logo area 11 is stamped with a soldering iron die heated to 320°C. The identification area 11 is formed on one side of the body 1 .

Preferably, the opening 12 of the body 1 can be further sealed with a plastic wrap 30 .

Preferably, the chamber space 121 of the body 1 is generally in the shape of a spherical groove space, so that the cheese 20 is stuck in the narrow upper edge of the spherical groove chamber space 121 in the chamber space 121. The cheese 20 is not easy to fall out.

Please refer to Figure 2, which is a schematic diagram of the manufacturing process of the finished coconut cheese structure. First, the outer shell layer of the coconut fruit A is cut and sculpted into a body 1 with a cylindrical flat appearance, and an opening is formed at the top of the body 1. 12.

Please refer to Figure 3, which is a schematic diagram 2 of the manufacturing process of the finished coconut cheese structure of this invention. The coconut water 14 inside the body 1 is poured out into a container B, so that the opening 12 of the body 1 and its interior form a chamber space. 121. The chamber space 121 includes a layer of coconut pulp 13 covering the inner wall of the chamber space 121.

Please refer to Figure 4, which is a schematic diagram 3 of the manufacturing process of the finished coconut cheese structure of this invention. It is equipped with a container C to hold a heated coconut milk 20', so that the heated coconut milk 20' is poured into In the chamber space 121 of the main body 1, the high-temperature coconut milk 20' is eroded into the coconut pulp 13 on the inner wall of the chamber space 121 to produce an interlacing adhesion effect, so as to achieve a better blending and blending of the flavors of the coconut milk 20'.

Please refer to Figure 5, which is a schematic diagram of the finished product structure of the coconut cheese of this invention. After the coconut milk 20' inside the body 1 is cooled, the opening 12 of the body 1 is sealed with a plastic wrap 30 and refrigerated until For 3 to 4 hours, the coconut milk 20' is solidified to form cheese 20.

The process of making the high-temperature coconut milk 20' contained in the container C of this invention includes first preparing a 20'400cc coconut milk, a bottle of fresh milk and a bottle of special cooking fat, mixing the aforementioned preparations, heating and stirring to 80°C, and then Add 200 grams of white sugar and 34 grams of gelatine powder in sequence and continue to heat and stir until all the above preparations are completely melted to make a high-temperature coconut milk 20' finished product.

In this way, in this creation, the natural coconut fruit A is cut and sculpted through the outer shell layer into a body 1 with a cylindrical flat appearance, and then a logo area 11 is printed on one end surface of the body 1, and then the heated coconut milk 20 'Pour it into the chamber space 121 of the body 1, so that the high-temperature coconut milk 20' is infiltrated into the coconut pulp 13 in the chamber space 121 to achieve a better blending operation of coconut milk flavor, cheese 20 and coconut pulp. The juices of 13 are blended and blended without losing nutrients, while maintaining the flavor of the raw materials. Users can conveniently eat cheese 20 containing coconut pulp 13 and feel its fruity flavor without losing nutrients.

1: Ontology

10:Coconut shell layer

11: Logo area

12: Open your mouth

121:Room space

13:Coconut pulp

20:cheese

30:Cling film

Claims (5)

A finished coconut cheese structure containing: A body, which is carved from the shell of a coconut fruit through cutting into a cylindrical shape with a flat appearance. The outer edge of the body forms a coconut shell layer, and an opening is formed at the top. A chamber space is formed inside the opening. A layer of coconut pulp is formed on the inner wall surface of the chamber space relative to the coconut shell layer; and A cheese is correspondingly accommodated in the chamber space of the body, and the cheese is attached to the surface of the coconut pulp. The coconut cheese finished product structure as described in claim 1, wherein a logo area is printed on one side of the body, and the logo area can be in the form of a pattern or text. The coconut cheese finished product structure as described in claim 2, wherein the logo area is formed on one side of the body by stamping the logo area with a soldering iron heated to 320°C. The coconut cheese finished product structure as described in claim 1, wherein the opening position of the body can be further sealed with a plastic wrap. The coconut cheese finished product structure as described in claim 1, wherein the housing space of the body is generally in the shape of a spherical groove space, so that the cheese is stuck in the upper edge of the spherical groove space in the housing space. The narrow part makes it difficult for the cheese to fall out.

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