TWM448135U - Fruit ice pop - Google Patents
Fruit ice pop Download PDFInfo
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- TWM448135U TWM448135U TW101221362U TW101221362U TWM448135U TW M448135 U TWM448135 U TW M448135U TW 101221362 U TW101221362 U TW 101221362U TW 101221362 U TW101221362 U TW 101221362U TW M448135 U TWM448135 U TW M448135U
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Description
本創作係涉及一種冰品，尤指一種水果冰棒。This creation relates to an ice product, especially a fruit popsicle.
台灣位屬熱帶、副熱帶氣候區，天氣往往相當炎熱，因此吃個冰棒消暑，是種相當愉快的享受，尤其是在悶熱的夏天，冰棒的生產量以及銷售量皆相當可觀，業者為了使冰棒的外觀及口感更符合消費者的喜愛，因此研發出許多種口味，尤其以水果口味的冰棒最為受歡迎。Taiwan is a tropical and subtropical climate zone. The weather is often very hot. Therefore, eating a popsicle to cool off the heat is a very enjoyable experience. Especially in the hot summer, the production and sales volume of popsicles are quite considerable. The appearance and taste are more in line with the consumer's love, so many flavors have been developed, especially the fruit-shaped popsicles are the most popular.
現有的水果冰棒結構如圖4所示，其包括一冰棒本體60以及一棒體70，其中，該冰棒本體60呈凝固狀且包括複數個水果顆粒61以及一底料62，各該水果顆粒61均勻排列分布在該冰棒本體60中，該底料62凝固在各該水果顆粒61之間，且與各該水果顆粒61結合，該棒體70的一端***該冰棒本體60內；現有水果冰棒的製法可參閱圖5所示，其是將各該水果顆粒61與該底料62均勻混合後，倒入製冰模具80內、***該棒體70，再放入冷凍環境90中凝固成形。The existing fruit popsicle structure is as shown in FIG. 4, and includes a popsicle body 60 and a rod body 70. The popsicle body 60 is solidified and includes a plurality of fruit particles 61 and a bottom material 62, each of the fruit particles 61. Evenly distributed in the popsicle body 60, the primer 62 is solidified between each of the fruit particles 61, and combined with each of the fruit particles 61, one end of the rod 70 is inserted into the popsicle body 60; the existing fruit popsicle For the production method, as shown in Fig. 5, each of the fruit particles 61 and the base material 62 are uniformly mixed, poured into the ice making mold 80, inserted into the rod body 70, and placed in a freezing environment 90 to be solidified.
然而，由於該底料62與各該水果顆粒61是均勻混合的，就算業者在製造時是使用多種不同種類的水果顆粒61，但是各種水果的口味混合在一起後，使得消費者在食用冰棒時較難品嘗到各種不同水果的口感，另外，均勻混合的水果顆粒61與底料62，使得水果冰棒的外觀較不美觀。However, since the primer 62 is uniformly mixed with each of the fruit granules 61, even if the manufacturer uses a plurality of different kinds of fruit granules 61 at the time of manufacture, the flavors of the various fruits are mixed together so that the consumer is eating the popsicles. It is more difficult to taste the taste of various different fruits. In addition, the evenly mixed fruit granules 61 and the base material 62 make the appearance of the fruit popsicle less aesthetically pleasing.
為解決現有水果冰棒的水果顆粒與底料是均勻混合，消費者食用時較難品嘗到具有層次的口感的問題，本創作的主要目的在於提供一種可解決目前技術問題的水果冰棒。In order to solve the problem that the fruit granules and the base material of the existing fruit popsicle are evenly mixed, and it is difficult for the consumer to taste the layered taste when eating, the main purpose of the present invention is to provide a fruit popsicle which can solve the current technical problems.
為達上述目的，本創作提供一種水果冰棒，其包括有：一冰棒本體，其呈凝固狀且包括複數個水果塊以及一底料，其中，各該水果塊呈堆疊排列狀，該底料凝固結合在各該水果塊之間；以及一棒體，其具有兩端，其中一端***結合於該冰棒本體內。In order to achieve the above object, the present invention provides a fruit popsicle comprising: a popsicle body which is solidified and includes a plurality of fruit pieces and a bottom material, wherein each of the fruit pieces is arranged in a stack, and the bottom material is solidified. Combined between each of the fruit pieces; and a rod having two ends, one end of which is inserted into the body of the popsicle.
所述的水果冰棒，其中一水果塊設置於該冰棒本體異於該棒體的一端。The fruit popsicle, wherein a fruit block is disposed at an end of the poppet body different from the rod body.
藉此，各該水果塊是呈堆疊排列，使用者食用時可品嘗到具有層次的口感，且該冰棒本體的外觀也較為美觀。Thereby, each of the fruit pieces is arranged in a stack, and the user can taste a layered mouthfeel when eating, and the appearance of the popsicle body is also beautiful.
為能詳細瞭解本創作的技術特徵以及實用功效，並可依照說明書的內容來實施，茲進一步以如圖式所示的較佳實施例，詳細說明如後：本創作所提出的水果冰棒的較佳實施例如圖1至圖3所示，包括一冰棒本體10以及一棒體20，其中：該冰棒本體10呈凝固狀且包括複數個水果塊11以及一底料12，其中，各該水果塊11呈堆疊狀，且製作時是將製冰模具30斜放，再將各該水果塊11依序置入製冰模 具30內排列整齊，使各該水果塊11呈現使用者最想表現的排列方式，接著將斜放的製冰模具30放入冷凍環境40中，讓各該水果塊11的表面結冰凝固並結合在製冰模具30的內表面，使各該水果塊11可固定彼此之間的排列位置，在本創作的較佳實施例中，其中一水果塊11呈圓形切片狀且設置於該冰棒本體10的一端，使該冰棒本體10具有水果態樣的圓狀端部；該底料12凝固結合在各該水果塊11之間，且該底料12是在各該水果塊11排列整齊並凝固結合在製冰模具30的內表面31後，再倒入製冰模具30內，並再將製冰模具30放入冷凍環境40中凝固而成；該棒體20具有兩端，其中一端***該冰棒本體10內，且該棒體20是在該底料12凝固前***，並隨著該底料12的凝固而結合於該底料12，在本創作較佳實施例中，該棒體20是由異於該冰棒本體10的圓狀端部的另一端***結合在該冰棒本體10。In order to understand the technical features and practical functions of the present invention in detail, and in accordance with the contents of the specification, the following further describes the preferred embodiment of the present invention as follows: the comparison of the fruit popsicle proposed by the present invention A preferred embodiment, as shown in FIG. 1 to FIG. 3, includes a popsicle body 10 and a rod body 20, wherein: the popsicle body 10 is solidified and includes a plurality of fruit pieces 11 and a bottom material 12, wherein each of the fruit pieces 11 is stacked, and is prepared by slanting the ice making mold 30, and then placing the fruit pieces 11 in the ice making mold in sequence. The arrangings 30 are arranged neatly so that each of the fruit pieces 11 presents an arrangement in which the user most desires to perform, and then the oblique ice making dies 30 are placed in the freezing environment 40, and the surface of each of the fruit pieces 11 is frozen and solidified. In combination with the inner surface of the ice making mold 30, each of the fruit pieces 11 can be fixed to each other. In the preferred embodiment of the present invention, one of the fruit pieces 11 has a circular shape and is disposed on the popsicle. One end of the body 10 is such that the popsicle body 10 has a rounded end of a fruit shape; the bottom material 12 is solidified and bonded between the fruit pieces 11, and the bottom material 12 is aligned in each of the fruit pieces 11 and After being solidified and bonded to the inner surface 31 of the ice making mold 30, it is poured into the ice making mold 30, and then the ice making mold 30 is solidified in a freezing environment 40; the rod body 20 has two ends, one end of which is inserted The poppet body 10 is inserted into the body 12 before solidification of the primer 12 and bonded to the primer 12 as the primer 12 solidifies. In the preferred embodiment of the present invention, the rod body 20 is inserted into the popsicle by the other end of the rounded end of the popsicle body 10 10.
藉此，根據不同水果的不同顏色、不同大小，使用者便可自行設計各該水果塊11的排列方式，例如：使用以奇異果切片當該冰棒本體10的端部，再利用草莓、水蜜桃等水果的切片以及數顆藍莓依序堆疊擺設成本創作較佳實施例所揭露的形態。Thereby, according to the different colors and different sizes of different fruits, the user can design the arrangement of the fruit pieces 11 by themselves, for example, using the kiwi fruit slice as the end of the popsicle body 10, and then using the strawberry and the peach. The sliced fruit and several blueberries are stacked in a sequential manner to create the morphology disclosed in the preferred embodiment.
以上所述，僅是本創作的較佳實施例，並非對本創作作任何形式上的限制，任何所屬技術領域中具有通常知識者，若在不脫離本創作所提出技術特徵的範圍內，利用本創作所揭示技術內容所作出局部更動或修飾的等效實施例 ，並且未脫離本創作的技術特徵內容，均仍屬於本創作技術特徵的範圍內。The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way. Anyone having ordinary knowledge in the art can use the present invention without departing from the technical features proposed by the present invention. Equivalent embodiment of a local change or modification made by the disclosed technical content And without departing from the technical features of the present invention, they still fall within the scope of the technical features of the present invention.
10‧‧‧冰棒本體10‧‧‧ Popsicle body
11‧‧‧水果塊11‧‧‧ fruit pieces
12‧‧‧底料12‧‧‧ bottom material
20‧‧‧棒體20‧‧‧ Rod
30‧‧‧製冰模具30‧‧‧ ice making mould
31‧‧‧內表面31‧‧‧ inner surface
40‧‧‧冷凍環境40‧‧‧Frozen environment
60‧‧‧冰棒本體60‧‧‧ Popsicle body
61‧‧‧水果顆粒61‧‧‧ fruit granules
62‧‧‧底料62‧‧‧ bottom material
70‧‧‧棒體70‧‧‧rod
80‧‧‧製冰模具80‧‧‧ ice making mould
90‧‧‧冷凍環境90‧‧‧Frozen environment
圖1為本創作較佳實施例之立體外觀圖。1 is a perspective view of a preferred embodiment of the present invention.
圖2為本創作較佳實施例之製作流程示意圖。FIG. 2 is a schematic diagram of a manufacturing process of the preferred embodiment of the present invention.
圖3為本創作較佳實施例之製作流程示意圖。FIG. 3 is a schematic diagram of a manufacturing process of a preferred embodiment of the present invention.
圖4為現有水果冰棒之立體外觀圖。Figure 4 is a perspective view of a conventional fruit popsicle.
圖5為現有水果冰棒之製作流程示意圖。Fig. 5 is a schematic view showing the production process of the existing fruit popsicle.
10‧‧‧冰棒本體10‧‧‧ Popsicle body
11‧‧‧水果塊11‧‧‧ fruit pieces
12‧‧‧底料12‧‧‧ bottom material
20‧‧‧棒體20‧‧‧ Rod
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW101221362U TWM448135U (en) | 2012-11-05 | 2012-11-05 | Fruit ice pop |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW101221362U TWM448135U (en) | 2012-11-05 | 2012-11-05 | Fruit ice pop |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TWM448135U true TWM448135U (en) | 2013-03-11 |
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ID=48471640
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW101221362U TWM448135U (en) | 2012-11-05 | 2012-11-05 | Fruit ice pop |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TWM448135U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI597016B (en) * | 2017-01-10 | 2017-09-01 | President Entpr Corp | The method of making surface fruit ice cream |
| CN107232385A (en) * | 2016-03-28 | 2017-10-10 | 内蒙古伊利实业集团股份有限公司 | A kind of frozen and its production technology containing pulp |
-
2012
- 2012-11-05 TW TW101221362U patent/TWM448135U/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232385A (en) * | 2016-03-28 | 2017-10-10 | 内蒙古伊利实业集团股份有限公司 | A kind of frozen and its production technology containing pulp |
| TWI597016B (en) * | 2017-01-10 | 2017-09-01 | President Entpr Corp | The method of making surface fruit ice cream |
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