WO2014024014A1

WO2014024014A1 - A stick for supporting ice creams

Info

Publication number: WO2014024014A1
Application number: PCT/IB2013/001499
Authority: WO
Inventors: Massimo TOSCHI
Original assignee: Toschi Vignola Srl
Current assignee: Toschi Vignola Srl
Priority date: 2012-08-07
Filing date: 2013-07-09
Publication date: 2014-02-13
Anticipated expiration: 2015-02-07
Also published as: AU2013301300A1; ITRE20120053A1; KR20140101782A

Description

A Stick for Supporting Ice Creams

TECHNICAL FIELD

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.

More particularly, the invention relates to an improved support stick suitable for supporting ice cream of a hand-made traditional type or packaged.

PRIOR ART

As is known, 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.

In practice, while cooling the mass of ice cream adheres to the surface of the plate, which exhibits a certain degree of roughness, for example given by the wood grain, and remains solidly anchored to the stick, enabling it to be transported while being eaten, by means of being gripped only in the grip zone by the user.

Recently, even traditional ice creams, i.e. hand-made, are ever-more frequently put up for sale supported by support sticks and not only with comestible cones or cups made of various materials (paper, plastic, metal, glass etc.).

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.

In fact, 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.

This problem is amplified in the hand-made ice cream sector, in which it is not possible to intervene with automated processes able to improve stick-ice adhesion, but the adhesion is obtained only by the solidification of the mass of ice cream formed about the stick. Further, these above-illustrated drawbacks, as can be imagined, lead to certain limitations in the dimensions and shapes which the mass of ice cream can assume in order to be in any case supported by the stick.

As mentioned, 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.

These aims are attained by the characteristics of the invention as reported in the independent claim. The dependent claims delineate preferred and/or especially advantageous aspects of the invention.

DESCRIPTION OF THE INVENTION

In particular, 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.

In the invention, the retaining portion is forked.

With this solution, 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.

Further, 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.

Preferably the retaining portion is substantially U-shaped.

Thanks to this solution 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.

In an aspect of the invention, the retaining portion further comprises at least a recess.

In the present example, 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.

Thanks to this solution the adhesion between the mass of ice cream and the stick is effectively improved.

To further increase the support offered by the stick to the mass of ice cream, 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.

In a further aspect of the invention an ice cream is provided 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:

- arranging 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;

- resting the grip portion of a stick according to one or more of claims from 1 to 8 on the rest surface, such that the retaining portion is arranged internally of the forming cavity, the resting step being realised by means of a translation of the stick in a substantially parallel direction to an axis of the forming cavity,

- filling the forming cavity with a mass of ice cream.

With this solution the forming of ice creams having complex and/or wider shapes is facilitated, in particular for the realisation of hand-made ice cream. BRIEF DESCRIPTION OF THE DRAWINGS

Further characteristics and advantages of the invention will emerge from a reading of the following description, provided by way of non-limiting example, with the aid of the figures illustrated in the appended tables of drawings.

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.

BEST WAY OF CARRYING OUT THE INVENTION

With particular reference to these figures, 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. In the illustrated example 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.

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.

In particular, 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).

In the example illustrated in figures from 1 to 7 (first and second embodiments), 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.

It is further possible for the free ends 24, 25 to be joined together by joining means, such as for example an arc able to give the retraining portion 23 a substantially circular conformation provided with a central hole.

It is further possible for the retaining portion 23 to 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.

In particular, in these examples 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.

In particular, in all the illustrated embodiments, 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.

Advantageously, the free ends 24 and 25 of the retaining portion 23 are rounded.

In addition, the free ends 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.

Thanks to this detail the surface area of each free end 24, 25 suitable for retaining the mass of ice cream 1 1 for adhesion thereof can be increased. 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. In figures 7 and 8, on the other hand, the recess 26 exhibits a substantially circular shape.

Further, alternatively to what is illustrated, 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.

In the illustrated example, 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.

In practice, 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.

To form and realize 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.

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, then, 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. The^mould-30-further-comprises-a^

forming 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.

In practice the 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.

In this way the filling operations of the moulding cavity are facilitated, and at the same time the manoeuvrability of the stick 20 and the ice cream 10, once formed, are also facilitated.

For the same reasons, the supporting surface 35 preferably has an area of substantially not less than 200 mm².

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.

The longitudinal axis of 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.

It is possible that the number and arrangement of the forming cavity 32 and of the respective channels 34 in the mould 31 may be different from what is illustrated, depending on the constructional requirements.

To form the ice cream 10 it is therefore possible to rest the grip portion 22 of the stick 20 on the rest surface 35 so that the retaining portion 23 is arranged internally of the forming cavity 32 (as shown in the lower part of figure 5); this resting operation can advantageously take place by translating the stick 20, parallel to itself, or by slightly inclining the stick, in a substantially parallel direction to the axis (vertical in the figure) of the forming cavity 32.

In practice, as shown in figure 5, 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.

Once the stick 20 is located in this position, 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.

Subsequently, once the ring shape has been imparted on the mass of ice cream 1 1 , 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.

The invention thus conceived is susceptible to numerous modifications and variations, all falling within the scope of the inventive concept. Moreover, all the details can be replaced by other technically-equivalent elements.

In practice, the materials employed, as well as the contingent shapes and dimensions, may be any according to requirements without thereby forsaking the scope of protection of the following claims.

Claims

1. A stick (20) for supporting ice creams, comprising an elongate grip portion (22) suitable for being gripped and a retaining portion (23) able, in use, to be immersed in a mass of ice cream (1 1 ) such as to support the ice cream, characterised in that the retaining portion (23) is forked.

2. The stick (20) of claim 1 , characterised in that the retaining portion (23) is substantially U-shaped.

3. The stick (20) of claim 1 , wherein the grip portion (22) and the retaining portion (23) are made in a single piece.

4. The stick (20) of claim 1 , wherein the grip portion (22) branches from an intermediate zone of the retaining portion (23) comprised between the free ends (24, 25) thereof.

5. The stick (20) of claim 1 , wherein the retaining portion (23) comprises at least a recess (26).

6. The stick (20) of claim 5, wherein the retaining portion (23) comprises a plurality of the recesses (26) aligned along the longitudinal development of the retaining portion.

7. The stick (20) of claim 5 or 6, wherein each of the recesses (26) is a through-recess passing from side to side of the retaining portion (23) in a direction of a thickness thereof.

8. The stick (20) of claim 1 , wherein the retaining portion (23) comprises a shelf (27) arranged substantially perpendicularly to a longitudinal axis (A) of the grip portion (22) and able, in use, to be immersed in the mass of ice cream (1 1).

9. An ice cream (10) which comprises a mass of ice cream (1 1 ) and a stick (20) according to any one of claims from 1 to 8.

10. The ice cream (10) of claim 9, wherein the mass of ice cream (1 1 ) is substantially conformed as a ring.

11. A method for forming an ice cream (10) comprising steps of:

- arranging a mould (30) which comprises at least a substantially cylindrical forming cavity (32) and a channel (34) branching radially from the forming cavity (32) and able to define a rest surface (35) located at an intermediate level between a bottom and a top of the forming cavity;

- resting the grip portion (22) of a stick (20) according to one or more of claims from 1 to 8 on the rest surface (35), such that the retaining portion (23) is arranged internally of the forming cavity (32), the resting step being realised by means of a translation of the stick (20) in a substantially parallel direction to an axis of the forming cavity (32),

- filling the forming cavity (32) with a mass of ice cream (1 1 ).