WO2014024014A1 - Bâtonnet pour soutenir des crèmes glacées - Google Patents

Bâtonnet pour soutenir des crèmes glacées Download PDF

Info

Publication number
WO2014024014A1
WO2014024014A1 PCT/IB2013/001499 IB2013001499W WO2014024014A1 WO 2014024014 A1 WO2014024014 A1 WO 2014024014A1 IB 2013001499 W IB2013001499 W IB 2013001499W WO 2014024014 A1 WO2014024014 A1 WO 2014024014A1
Authority
WO
WIPO (PCT)
Prior art keywords
stick
ice cream
retaining portion
mass
forming cavity
Prior art date
Application number
PCT/IB2013/001499
Other languages
English (en)
Inventor
Massimo TOSCHI
Original Assignee
Toschi Vignola S.R.L.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Toschi Vignola S.R.L. filed Critical Toschi Vignola S.R.L.
Priority to KR1020147016009A priority Critical patent/KR20140101782A/ko
Priority to AU2013301300A priority patent/AU2013301300A1/en
Publication of WO2014024014A1 publication Critical patent/WO2014024014A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A23G9/50—Products with edible or inedible supports, e.g. cornets
    • A23G9/503—Products with edible or inedible supports, e.g. cornets products with an inedible support, e.g. a stick
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/221—Moulds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/78—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream

Definitions

  • the present invention relates to a stick for supporting ice cream, a method for forming an ice cream with the stick and the ice cream thus obtained.
  • the invention relates to an improved support stick suitable for supporting ice cream of a hand-made traditional type or packaged.
  • sticks for supporting ice creams exhibit a support body, for example an elongate plate, generally made of wood, an end of which defines a grip zone and an opposite end of which defines a retaining zone suitable, in use.Jtc LbeJmmersed jn a mass of Lice cream for isupporting the ice cream.
  • a perceived problem for this type of ice cream, supported by a stick, is to enable stable adhesion of the stick to the ice cream, whether the ice cream is hand-made or pre-packaged.
  • the limited contact area defined by the surface of the retaining zone of the stick is frequently not sufficient to guarantee a sufficient adhesion force between the ice cream and the stick, especially when the mass of ice cream to be supported by means of the stick is abundant.
  • the quantity of ice cream has to be relatively contained such that the weight of the mass of ice cream does not cause detachments of parts of the ice cream from the stick, for example during the eating of the ice cream; further, the shapes of the ice cream cannot be particularly extended, as parts of the mass of ice cream that are projecting in distant zones from the stick would be more greatly subject to the above detaching problems.
  • An aim of the present invention is to obviate the above-mentioned drawbacks in the prior art, with a solution that is simple, rational and relatively inexpensive.
  • the invention discloses a stick supporting ice creams, comprising an elongate grip portion suitable for being gripped and a retaining portion able, in use, to be immersed in a mass of ice cream such as to support the ice cream.
  • the retaining portion is forked.
  • the stick provides a contact and retaining surface that is decidedly larger, indeed possibly doubled or tripled with respect to traditional sticks, with consequent benefits in terms of retaining the mass of ice cream, which can be of any shape and dimension, even very much wider and with points that are very distanced from the central axis of the stick.
  • the fork by considerably widening the stick in a perpendicular direction with respect to the longitudinal axis thereof, enables having a particularly safe stick that is difficult to swallow and is therefore particularly suitable for children or for any user.
  • the retaining portion is substantially U-shaped.
  • the retaining portion exhibits a rounded profile that is substantially without live edges, so use thereof is possible without large-scale precautions, even for children.
  • the retaining portion further comprises at least a recess.
  • the retaining portion comprises a plurality of recesses, for example passing from one side to another of the retaining portion in the direction of the width thereof and aligned along the longitudinal development of the retaining portion.
  • the retaining portion comprises a shelf arranged substantially perpendicularly to the longitudinal axis of the gripping portion and in use destined also to be immersed in the ice cream.
  • an ice cream which comprises a mass of ice cream, variously conformed, and a stick as described above.
  • the mass of ice cream preferably exhibits a substantially toroidal or ring shape.
  • a further aspect of the invention discloses a method for forming an ice cream comprising steps of:
  • a mould which comprises at least a substantially cylindrical forming cavity and a channel branching radially from the forming cavity and able to define a rest surface located at an intermediate level between a bottom and a top of the forming cavity;
  • Figure 1 is an axonometric view of an ice cream according to the present invention.
  • Figure 2 is a front view of figure 1.
  • Figure 3 is a front view of a first embodiment of a stick for supporting an icecream, according to the invention.
  • Figure 4 is the section along IV-IV of figure 3.
  • Figure 5 is a view from above of a mould for forming ice cream, according to the invention.
  • Figure 6 is a lateral view from VI in figure 5.
  • Figure 7 is a front view of a second embodiment of a stick for supporting an ice cream according to the invention.
  • Figure 8 is a front view of a third embodiment of a stick for supporting an ice cream according to the invention.
  • Figure 9 is a front view of a fourth embodiment of a stick for supporting an ice cream according to the invention.
  • reference numeral 10 relates in its entirety to an ice cream that can be supported by a stick, designated generically by reference numeral 20.
  • the ice cream 10 comprises a mass of ice cream 1 1 , variously-conformed.
  • the mass of ice cream 1 1 has a substantially toroidal or ring shape.
  • the mass of ice cream 1 1 has, in the present example, a flat base 12 substantially crown-shaped, and a convex opposite base 13, for example dished or rounded, which is connected substantially continuously with the internal and external lateral walls.
  • the mass of ice cream 1 1 it is possible, however, for the mass of ice cream 1 1 to exhibit a substantially cylindrical, or prismatic shape, for example with one or more rounded corners or one or more rounded bases, as known to experts in the sector.
  • the stick 20 comprises a substantially plate-shaped support body 21 which is elongate along a main direction defining the longitudinal axis A of the stick.
  • a free end of the support body 21 defines a grip portion 22, which is suitable for being grasped by a user's hands and can exhibit shapes that are more or less anatomical/rounded and/or can exhibit decorative elements.
  • the opposite end to the grip portion 22 of the stick 20 defines overall a retaining portion 23, which in use can be immersed in the mass of ice cream 1 1.
  • the retaining portion 23 is forked, or has at least two free ends, respectively a left free end 24 and a right free end 25, which are opposite the free end defining the grip portion 22.
  • the free ends 24 and 25 are advantageously symmetrical with respect to a perpendicular plane to the plane of the support body 21 (plate-shaped) and passing through the central axis of the grip portion (in the illustrated case the central axis coincides with the longitudinal axis A).
  • the retaining portion 23 is therefore substantially U-shaped or horseshoe-shaped, and in plan view is substantially circular or parabolic.
  • the grip portion 21 branches off from the vertex of the parabola defined by the retaining portion 23, on the opposite side of the free ends 24 and 25 thereof, with the longitudinal axis A coaxial with the axis of the parabola, giving the stick 20 overall a Y-shape.
  • the retaining portion 23 may exhibit other shapes, such as for example those shown in figures 8 and 9, respectively for the third and fourth embodiment of the stick 20.
  • the retaining portion 23 exhibits a substantially elliptical shape (or in any case a longitudinally-developing shape) having a principal axis substantially perpendicular to the longitudinal axis A of the grip portion 22, in which the free ends 24 and 25 are defined at end points of the retaining portion 23 distal from the longitudinal axis; the grip portion 22 branches from the retaining portion 23, prolonging the smaller axis thereof and giving the stick 20 an overall substantial T-shape.
  • the stick 20, and therefore the grip portion 22 and the retaining portion 23, is made in a single body, for example by injection moulding of a plastic material and/or other moulding technique of any material.
  • the free ends 24 and 25 of the retaining portion 23 are rounded.
  • each free end 24 and 25 of the retaining portion 23 defining two opposite surfaces are convex; in practice the cross-section of each free end 24 and 25 is substantially elliptical as can be seen in the detail of figure 4, or can be another shape, for example a substantially H-shape.
  • the retaining portion 23 further comprises at least a recess 26, which in the example illustrated in the figures from 1 to 6 and in figure 9 is an elongate and curved slot that follows the curved retaining portion and which passes from side to side of the retaining portion 23 in the direction of its thickness.
  • the recess 26 exhibits a substantially circular shape.
  • the recess 26 could be blind, such as to define only a lowering with respect to the external surface of the retaining portion 23.
  • Each recess 26 enables further improving the grip of the mass of ice cream 1 1 on the retaining portion 23; the mass of ice cream 1 1 in fact permeates to inside the recess and creates - when hardening - little bridges which are able to further support the mass of ice cream 1 1 adjacent thereto and anchor it to the stick 20.
  • the retaining portion 23 comprises a plurality of recesses 26, for instance 4 in number(figures 1-6) or 8 in number (figure 7), or 2 in number (figure 8), aligned along the longitudinal development of the retaining portion, respectively two or four or one recesses 26 for each of the free ends 24 and 25 of the retaining portion 23.
  • the retaining portion 23 can also comprise a broadened shelf 27 projectingly derived from the stick 20, and arranged substantially perpendicular to the longitudinal axis A of the grip portion.
  • the shelf 27 is substantially disc-shaped and curved like a saddle, with a concavity thereof facing the free ends 24 and 25 of the retaining portion 23, or is planar and in use is completely immersed in the mass of ice cream 1 1.
  • the retaining portion 23 then extends for a short distance below the shelf 27 towards the grip portion 22; in this way, once immersed in the mass of ice cream 1 1 the shelf is not visible from the outside.
  • the bracket 27 is, for example, made in a single piece with the retaining portion 23 and, therefore, with the grip portion 22, for example at a short substantially straight portion of the retaining portion that derives from the fork thereof and is connected with the grip portion 22.
  • the bracket 27 is designed to retain and further support the mass of ice 1 1 , keeping it securely fastened to the stick 20.
  • an ice cream 10 supported by a stick 20 as described above for example a hand-made ice cream, or in any case a product which is also adaptable for the production of packaged ice cream, it is sufficient to provide a mould 30 as shown in figures 5 and 6.
  • the mould 30 comprises a forming die 31 , for example made of substantially rigid metal material, such as stainless steel, aluminium or another material, and exhibiting for example a substantially parallelepiped shape.
  • a forming die 31 for example made of substantially rigid metal material, such as stainless steel, aluminium or another material, and exhibiting for example a substantially parallelepiped shape.
  • the forming die 31 comprises at least a forming cavity 32, for example, substantially cylindrical or in any case prismatic, open at the top and closed at the bottom.
  • the forming cavity 32 can advantageously be coated internally with a layer of non-stick material, such as Teflon or the like.
  • a cylindrical shank 33 is located inside the moulding cavity 32, branching from the bottom thereof and positioned in a central portion, for example coaxial with the forming cavity.
  • the height of the cylindrical shank 33 is preferably equal to the depth of the forming cavity 32, so that the top of the cylindrical shank 33 is substantially flush with the top of the forming cavity 32 or with the upper wall of the forming mould 31.
  • the forming cavity 32 assumes a substantially toroidal shape with a flat upper base, substantially having a crown shape, defined by an opening that is flush with the upper wall of the mould 31 and a concave lower base, for example dished or rounded, which is connected substantially continuously with the lateral walls of the forming cavity 32 and the cylindrical shank 33.
  • cavity 32 for instance completely superiorly open, the bottom of which defines a rest surface 35, for example substantially planar, which is located at an intermediate level between the bottom and the top of the mould cavities 32.
  • the channel 34 has an average length of at least 15 mm, thus ensuring a stable support for the stick 20.
  • rest surface 35 of the channel 34 can be the only part of the mould 30 that supports the stick 20 and which is in contact with it.
  • the stick 20 advantageously rests on the supporting surface 35 in the central zone thereof, such as to have all the free ends (end area ofthe grip portion 22 and the entire retaining portion 23) raised projectingly.
  • the supporting surface 35 preferably has an area of substantially not less than 200 mm 2 .
  • the mould 30 comprises a plurality of forming cavities 32, for instance 4 in number, aligned with one another and flanked along a flanking direction, and a respective plurality of channels 34 which are substantially parallel.
  • each channel 34 is inclined with respect to the lateral walls of the forming mould 31 and, for example, so as to be all parallel (as visible in the figures), so as to reduce the overall spatial dimensions of the mould 30 in its entirety once the sticks 20 are positioned, as described, resting on the rest surface 35 of the channel 34.
  • the retaining portion 23 is arranged internally of the forming cavity 32 with the free ends 24, 25 substantially coaxial thereto.
  • the bracket 27 further functions as an abutting and positioning element of the stick 20 in the forming cavity 32, preventing the stick 20 from being removed from the channel 34 by a translation along the radial direction.
  • the entire volume of the forming cavity 32 is filled (as shown in the second moulding cavity 32 from below in figure 5) with a quantity of ice cream, for example in a liquid form or having a pasty consistency, i.e. the desired mass of ice cream 1 1 , and optionally remove - by means of spatulas or similar tools, the portion of ice cream in excess above the level of the upper surface of the mould 31.
  • a further cooling of the mass of ice cream 1 1 can be performed, for example directly in the mould 31 , and the removal of the ice cream 10 thus-formed from the mould can be carried out for example by means of a translation along a parallel direction to the axis of the forming cavity 32.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Orthopedics, Nursing, And Contraception (AREA)
  • Silicon Polymers (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente invention concerne un bâtonnet (20) pour soutenir des crèmes glacées, comprenant un corps de support (21) comprenant une partie de préhension allongée (22) adaptée pour être saisie et une partie de retenue (23) pouvant, en utilisation, être immergée dans une masse de crème glacée (11) de manière à soutenir la crème glacée, caractérisé en ce que la partie de retenue (23) est fourchue.
PCT/IB2013/001499 2012-08-07 2013-07-09 Bâtonnet pour soutenir des crèmes glacées WO2014024014A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR1020147016009A KR20140101782A (ko) 2012-08-07 2013-07-09 아이스크림 지지용 스틱
AU2013301300A AU2013301300A1 (en) 2012-08-07 2013-07-09 A stick for supporting ice creams

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000053A ITRE20120053A1 (it) 2012-08-07 2012-08-07 Stecco per il supporto di gelati
ITRE2012A000053 2012-08-07

Publications (1)

Publication Number Publication Date
WO2014024014A1 true WO2014024014A1 (fr) 2014-02-13

Family

ID=47046741

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2013/001499 WO2014024014A1 (fr) 2012-08-07 2013-07-09 Bâtonnet pour soutenir des crèmes glacées

Country Status (4)

Country Link
KR (1) KR20140101782A (fr)
AU (1) AU2013301300A1 (fr)
IT (1) ITRE20120053A1 (fr)
WO (1) WO2014024014A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3150960A1 (fr) * 2015-10-01 2017-04-05 United Technologies Corporation Système et procédé d'apposition de points de référence par rapport à des matériaux d'impression de modélisation

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4761128A (en) * 1980-10-14 1988-08-02 Dca Food Industries, Inc. Apparatus for reforming a frozen confection slug on a stick
DE20100114U1 (de) * 2001-01-05 2001-03-08 Sanobub Service GmbH, 49509 Recke Eisstiel für Speiseeis und Sammeldisplay für derartige Eisstiele
WO2002087353A1 (fr) * 2001-05-01 2002-11-07 Societe Des Produits Nestle S.A. Nouveau dessert congele et son procede de preparation
GB2419798A (en) * 2004-11-04 2006-05-10 Edward James Harding Ice cream containing encapsulated liquor

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4761128A (en) * 1980-10-14 1988-08-02 Dca Food Industries, Inc. Apparatus for reforming a frozen confection slug on a stick
DE20100114U1 (de) * 2001-01-05 2001-03-08 Sanobub Service GmbH, 49509 Recke Eisstiel für Speiseeis und Sammeldisplay für derartige Eisstiele
WO2002087353A1 (fr) * 2001-05-01 2002-11-07 Societe Des Produits Nestle S.A. Nouveau dessert congele et son procede de preparation
GB2419798A (en) * 2004-11-04 2006-05-10 Edward James Harding Ice cream containing encapsulated liquor

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3150960A1 (fr) * 2015-10-01 2017-04-05 United Technologies Corporation Système et procédé d'apposition de points de référence par rapport à des matériaux d'impression de modélisation
US10137605B2 (en) 2015-10-01 2018-11-27 United Technologies Corporation System and method for affixing reference dots with respect to modeling impression materials
US20190054665A1 (en) * 2015-10-01 2019-02-21 United Technologies Corporation System and method for affixing reference dots with respect to modeling impression materials
US10675790B2 (en) 2015-10-01 2020-06-09 Raytheon Technologies Corporation System and method for affixing reference dots with respect to modeling impression materials

Also Published As

Publication number Publication date
KR20140101782A (ko) 2014-08-20
ITRE20120053A1 (it) 2014-02-08
AU2013301300A1 (en) 2015-01-29

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