CN201398408Y - Crispy barrel with double-layer structure for cold drinking and moisture-proof - Google Patents

Abstract

The utility model provides a moisture-proof double-layer structure crisp cylinder, the moisture-proof double-layer structure crisp cylinder is composed of a cylinder with an opening and a hydrophobic substance, the cylinder with an opening is a hollow double-layer structure, It includes an inner cylinder and an outer cylinder, and the hydrophobic substance is filled between the inner cylinder and the outer cylinder; the crisp cylinder can play a role in adding hydrophobic substances, such as chocolate, to the structural layer of the double-layer cylinder. The moisture-proof function keeps the crispy outer layer of the crispy tube with a crispy taste, which promotes the development of the frozen beverage industry.

Description

Crispy barrel with double-layer structure for cold drinking and moisture-proof

technical field

The utility model relates to an edible crispy tube for crispy frozen drinks, especially the crispy tube for frozen drinks, in particular to a moisture-proof double-layer structure crispy tube for crispy frozen drinks .

Background technique

Crispy cone ice cream is a variety with a large sales volume in cold drinks. It is loved by consumers because of its crispy and delicious taste. Tide, thus affecting the mouthfeel and flavor of crisp cones and ice cream. And the current form is relatively simple, only the inner ice cream is combined with the outer crispy cone. How to design a crispy tube with a moisture-proof structure and develop new products on the structure of the crispy tube is an urgent problem to be solved in the cold drink industry.

Along with the improvement of living standards, consumers hope to develop more frozen drinks with different styles and qualities, especially the cone products of crispy frozen drinks with new styles and tastes.

Utility model content

Integrating the existing technologies and existing problems in this field, the purpose of this utility model is to provide a moisture-proof double-layer structure crispy tube, which is an outer-wrapped egg cone for frozen drinks. The crispy tube is structured through a double-layer hollow tube Body and the hollow structure is filled with hydrophobic substances such as chocolate, which can prevent moisture and keep the crispy skin on the outer layer with a crispy taste, so that consumers can actually feel the egg content of the cone when eating frozen beverages such as cones. The fragrant and crisp taste has promoted the development of the frozen beverage industry.

The purpose of the utility model is to provide a moisture-proof double-layer structure crisp tube, so that the crisp tube breaks through the original simple crispy skin structure, and the hollow structure part of the double-layer cylinder body of the crisp tube is filled with hydrophobic substances, and also Crispy granules can be added to the hydrophobic material, so that consumers can enjoy the rich aroma of chocolate and the special aroma and taste of crispy granules while enjoying the eggy aroma and crispness of the cone.

The utility model provides a moisture-proof double-layer structure crispy tube, which belongs to the outer wrapping egg cone of crispy frozen drinks. The open cylinder is a hollow double-layer structure, including an inner cylinder and an outer cylinder, and the hollow part between the inner cylinder and the outer cylinder is filled with the hydrophobic substance.

The utility model can make consumers feel the egg fragrance and crispy taste of the crispy tube and the strong fragrance of hydrophobic substances such as chocolate when eating frozen beverages such as egg tubes, so as to achieve visual and The double enjoyment of the feeling can also make the outer shell of the crispy tube, that is, the outer crispy skin, completely isolated from the frozen drink inside, so as to truly achieve the effect of moisture resistance, and thus ensure the crispy taste of the outer crispy skin.

The moisture-proof double-layer structure crisp cylinder described in the utility model is also characterized in that the distance between the inner cylinder and the outer cylinder is preferably 0.8-5mm; the thickness of the inner cylinder and the outer cylinder is preferably uniform. 1.5-2.5mm.

In order to achieve a better moisture-proof effect and ensure the crispness of the crispy tube to the greatest extent, the crispy tube with the above-mentioned moisture-proof double-layer structure is preferably coated with a hydrophobic substance on the inner surface of the inner cylinder, which can be chocolate or cream. The substance is chocolate, and the hydrophobic substance is distributed on the inner surface of the inner cylinder and forms a hydrophobic substance layer (such as a chocolate layer or a cream layer) on the inner surface. Such a structure can make the product maintain good crispness during the shelf life.

In addition, while adding hydrophobic substances in the middle of the inner and outer cylinder structure layers, edible crispy particles can also be mixed, such as Ovaltine shortbread, nut granules, puffed biscuits, etc., that is, in the double layer of the utility model The layers of cylinders are filled with hydrophobic substances such as chocolate and edible crispy particles; this design can not only prevent the outer layer of the crispy cylinder from absorbing moisture, but also prevent the filling between the two layers of cylinders. The moisture absorption of the edible crisp particles makes the overall taste of the finished products such as ice cream cones better.

In practice, it has been found that although the crisp tube with only a double-layer structure can effectively prevent moisture and maintain the brittleness of the outer crisp tube, due to the hollow design, it is easy to cause the outer tube to break down when the frozen drink is handled and transported. Cracked and brittle, does not maintain the overall structure of the crispy tube well. However, hydrophobic substances such as chocolate are added between the double-layer cylinders provided by the new model, which are filled in the hollow gaps, which protect the original crisp cylinders of the outer layer to a certain extent, and at the same time also play a good role in moisture-proofing.

In order to obtain a larger filling space between the double-layer cylinder structure layers, the cylinder wall of the inner cylinder body of the crisp cylinder of the utility model is provided with an outwardly protruding part, and the outer diameter of the outwardly protruding part is larger than the The inner diameter of the opening of the outer cylinder allows the inner cylinder to be carried or rested on the wall of the outer cylinder through the outwardly protruding part.

The edible crispy particles filled between the double-layer cylinders of the moisture-proof double-layer structure of the utility model preferably have a particle size of 0.3-2.5mm; the edible crispy particles are selected from crispy Biscuit granules, nut granules, puffed food granules or any combination thereof.

The three-dimensional geometric shape of the moisture-proof double-layer structure crisp tube of the present invention is a conventional crisp tube shape, such as a cone or a cone-column shape, or a column shape. For the convenience of eating, it is preferred that the crisp tube is located at the top The area of the opening is larger than the area of the bottom end, and it is more preferably a fragile cylinder with a conical cylinder structure in which the outer cylinder is a conical structure, and the bottom of the inner cylinder is relatively hollow and isolated from the bottom of the outer cylinder.

The utility model uses a double-layer structure cylinder and adopts a hollow design, so that the outer cylinder of the crisp cylinder is completely isolated from the frozen drinks such as ice cream inside the inner cylinder, and the inner surface of the inner cylinder is coated with a hydrophobic material layer such as Chocolate, and adding hydrophobic substances in the middle of the structural layers of the two-layer cylinder, this design can ensure the crispness of the outer crispy cylinder for a long time, and prevent the crispy cylinder from absorbing moisture well. The utility model can change the shape of the inner crisp cylinder, for example, the preferred inner cylinder of the utility model is provided with an outwardly protruding part so that the inner cylinder can rest or be attached to the wall of the outer cylinder, thereby Increase the space between the two layers of cylinders. In addition to filling hydrophobic substances, you can also add Ovaltine, puffed biscuits, nut granules and other particles in this space, so that the taste of the crispy cylinder and the taste of the particles can be perfectly combined. Become A new combination of crispy tube products.

In the moisture-proof double-layer crisp tube of the preferred embodiment of the present invention, the hydrophobic substance is chocolate, and the edible crisp particles are nut particles. Compared with the chocolate between the structural layers of the inner cylinder and the outer cylinder , the nut particles are embedded in it, relative to the structural layer of the inner cylinder and the outer cylinder, and relative to the chocolate layer in the middle, the distribution of the above-mentioned nut particles can be uniform distribution or uneven distribution , do not affect the edible effect. No matter what the distribution is, it will make the crispy tube have a new change in the sense and taste.

The edible crisp particles used in the present invention are generally commercial products, preferably nut particles, such as baked nut particles, including: peanut kernels, walnut kernels, almond kernels, pine nut kernels, hazelnut kernels, melon seeds and other particles. The crisp cylinder of the above structure, after the applicant's groping and experimentation, found that edible crisp particles such as nut particles have a particle size of preferably 0.3-2.5mm, and the thickness of the structural layer of the inner and outer cylinders is preferably 1.5-2.5 mm. mm, the distance between the inner cylinder and the outer cylinder is generally 0.8-5mm, preferably 1-2.5mm. Such a structure and distribution method can enable consumers to actually feel the egg aroma, crispness and chocolate aroma of the crisp cone, as well as the oily aroma of nuts and fruit grains while eating cone-type frozen drinks, achieving a visual And multiple enjoyment in taste.

The brittle cylinder (finished product) of the moisture-proof double-layer structure of the present utility model can be flat-bottomed or sharp-bottomed, can be conical or cylindrical, and specification size is generally: about 5-7CM of maximum diameter, about 9-12CM high.

The raw material of the utility model conforms to the industry standard in this field (food field).

After testing, the hygienic index of the egg cone of the utility model conforms to relevant industry standards and enterprise standards in the field.

The utility model sets a double-layer crispy skin structure in the conventional crispy tube, and adds hydrophobic substances such as chocolate and specific crispy particles such as nut particles between the double layers, which not only increases the aroma of chocolate, the oily aroma of crispy nut particles, but also makes the Therefore, the simple cone has a fresh element, suitable for consumer groups of different ages, and opens up a new vision and new territory of crispy cone frozen drinks.

Description of drawings

Fig. 1: the schematic diagram of the section structure of the outer cylinder of the present utility model;

Figure 2: Schematic diagram of the cross-sectional structure of the inner cylinder of the present invention;

Fig. 3: A schematic cross-sectional view of the double-layer structure crisp tube of the present invention.

Figure number:

1——Outer Cylinder 2——Inner Cylinder 3——Frozen drink contained inside the crisp cylinder

4——Edible crisp particles 5——Hydrophobic substances

Detailed ways

The utility model will be described in detail below in conjunction with the accompanying drawings, but the implementation scope of the utility model is not limited.

The nut particles used in the embodiments of the present utility model are commercial products, including: peanut kernels, walnut kernels, almonds, pine nut kernels, hazelnut kernels, melon seeds and other particles.

The chocolate that the embodiment of the present utility model adopts is commercial product.

The crisp tube (finished product) of the moisture-proof double-layer structure of the utility model can have a flat bottom or a pointed bottom, can be conical or cylindrical, and the specifications and sizes are generally: the maximum diameter is about 5-7CM, and the height is about 9-12CM.

The raw material composition of the moisture-proof double-layer structure crisp tube of the utility model includes flour, sugar, eggs, edible oil, starch, leavening agent, salt, cyclamate, emulsifier, water and the like.

Example 1.

A moisture-proof double-layered crispy tube, which is a tapered crispy tube, and the crispy tube includes an inner cylinder 2 and an outer cylinder 1, see Figures 1 and 2, Figure 1 is a cross-sectional structure of the outer cylinder 1 Schematic diagram, Figure 2 is a schematic cross-sectional structure diagram of the inner cylinder 2, the inner cylinder 2 is placed in the outer cylinder 1, and there is a protruding step on the upper part of the inner cylinder 2, which is an outwardly protruding part, which rests on the outer cylinder On the cylinder wall of body 1, see Fig. 3, Fig. 3 is the sectional schematic diagram of the fragile cylinder of double-layer structure, the inner cylinder body 2 and the outer cylinder body 1 of the crisp cylinder are combined together by means of the outwardly protruding part and the two By changing the shape of the inner cylinder 2, the space between the outer cylinder 1 and the inner cylinder 2 is also increased. In this space, some hydrophobic substances 5 can be added, such as chocolate, etc., which can ensure the outer cylinder for a long time. The brittleness of body 1 prevents the brittle tube from absorbing moisture well.

The advantage of the crispy tube of this embodiment is that the crispy tube is a crispy tube with an inner and outer two-layer structure with moisture-proof performance, so that the outer crispy tube is completely isolated from the material liquid of the frozen drink 3 contained inside the crispy tube, and the two layers Hydrophobic substances 5 such as chocolate are injected between the cylinders. This design can ensure the crispness of the outer crispy cylinder for a long time and prevent the crispy cylinder from absorbing moisture well.

Example 2

A moisture-proof double-layer structure crisp tube, which is a cone-shaped crisp tube, the crisp tube includes an inner cylinder 2 and an outer cylinder 1, the inner cylinder 2 is placed in the outer cylinder 1, and the inner cylinder 2 The upper part of the outer cylinder has an outwardly protruding part, which rides on the wall of the outer cylinder 1, and the inner cylinder 2 and the outer cylinder 1 of the fragile cylinder are combined together in a relatively consistent manner by means of the outwardly protruding part, and the outer cylinder The space between the body 1 and the inner cylinder 2 is filled with chocolate, and at the same time, edible crispy particles 4 are mixed in the middle of the chocolate, which can ensure the brittleness of the outer cylinder 1 for a long time, and prevent the crispy cylinder from absorbing moisture well. At the same time, it will also increase the special taste of the product, and make a breakthrough in the structure of the double-layer crispy tube.

Claims (6)

1. A damp-proof type double-layer structure crisp tube, characterized in that, the moisture-proof type double-layer structure crisp tube is made up of a cylinder with opening and a hydrophobic substance, and the described cylinder with opening is a hollow double-layer The structure includes an inner cylinder and an outer cylinder, and the hollow part between the inner cylinder and the outer cylinder is filled with the hydrophobic substance. 2. The moisture-proof double-layer structure crisp cylinder according to claim 1, characterized in that, the distance between the inner cylinder and the outer cylinder is 0.8-5mm. 3. The moisture-proof double-layer structure crisp cylinder according to claim 1, wherein the thickness of the inner cylinder and the outer cylinder are both 1.5-2.5 mm. 4. The moisture-proof double-layer structure fragile cylinder according to claim 1, characterized in that, the inner surface of the inner cylinder body is coated with a hydrophobic substance. 5. The crisp tube with moisture-proof double-layer structure as claimed in claim 1, wherein the hydrophobic substance is chocolate. 6. The moisture-proof double-layer structure crisp cylinder according to claim 1, wherein the wall of the inner cylinder body is provided with an outwardly protruding part, and the outer diameter of the outwardly protruding part is Greater than the inner diameter of the opening of the outer cylinder, the inner cylinder rests on the wall of the outer cylinder through the outwardly protruding portion.

Images