TWM670381U - Fried Popsicle Structure - Google Patents

Abstract

A fried popsicle structure includes a popsicle body, a hand piece and a wrapping layer. The popsicle body is made of a frozen material. The hand piece is in the shape of a long strip, and a part of the hand piece is buried in the popsicle body, and one end or both ends of the hand piece protrude from the outside of the popsicle body for hand holding. The wrapping layer is coated on the outside of the popsicle body and forms a crispy surface through a frying process. The fried popsicle of this invention has a simple structure, can be mass-produced and has a variety of flavors, and at the same time meets the needs of consumers for hot and cold food.

Description

Fried Popsicle Structure

This work involves the field of food processing technology, specifically a deep-fried popsicle structure wrapped in toast bread.

Currently, there are many forms of popsicles as a summer food, but most of them are concentrated on being eaten directly in a frozen state or coated with a solid coating layer such as chocolate or cookies. However, the taste experience of blending hot and cold is still an innovative demand in the market and has great market potential. Traditional ice cream frying technology is mainly based on batter or bread crumbs wrapping, the structure is easy to break and the taste is monotonous. Therefore, this invention further proposes a fried popsicle structure to solve the problems caused by the prior art.

In view of the above problems, the main purpose of this invention is to provide a method of using toast bread as a wrapping material, and evenly wrapping the outer layer of the frozen popsicle with the toast bread, and forming a crispy crust after rapid frying, while keeping the inner popsicle in a frozen state, to achieve a taste that combines cold and hot, so as to enhance the overall structural strength of the product and improve the taste and appearance.

To achieve the above-mentioned purpose, the invention provides a fried popsicle structure, including a popsicle body, a hand piece and a wrapping layer. The popsicle body is made of a frozen material. The hand piece is in a long strip shape, and a part of the hand piece is embedded in the popsicle body, and one end or both ends of the hand piece protrudes from the outside of the popsicle body for hand holding. The wrapping layer is coated on the outside of the popsicle body and forms a crispy surface through a frying process.

In some embodiments of the present invention, the wrapping layer is toast bread.

In some embodiments of the present invention, the wrapping layer is flattened so that the wrapping layer has the same thickness.

In some embodiments of the present invention, the thickness of the wrapping layer is 0.2 cm to 2 cm.

In some embodiments of the invention, the wrapping layer is covered on the outside of the popsicle body and then subjected to a freezing process to form a frozen solid structure, and the frozen solid structure is subjected to a frying process to form a crispy structure, wherein the freezing process lasts for 1 to 4 hours.

In some embodiments of the present invention, the frying process takes 5 to 15 seconds.

In some embodiments of the present invention, the popsicle body is a single-layer or multi-layer structure.

In some embodiments of the present invention, the fried popsicle structure further includes an adhesive layer, which is arranged at the edge of the wrapping layer to seal the edge to prevent cracking during the frying process.

In some embodiments of the present invention, the adhesive layer is egg liquid or batter.

As described above, the invention can provide a fried popsicle structure with a stable wrapping structure and not easy to crack, so that the inside of the popsicle body remains frozen at a low temperature and the outer layer is crispy. The fried popsicle structure combines hot and cold tastes, provides an innovative food experience, and is suitable for mass manufacturing and production.

The embodiments of this invention will be further explained below with reference to the relevant drawings. As far as possible, the same reference numerals in the drawings and the specification represent the same or similar components. In the drawings, the shapes and thicknesses may be exaggerated for the sake of simplicity and convenience. It is understood that the components not specifically shown in the drawings or described in the specification are in the form known to those with ordinary knowledge in the art. Those with ordinary knowledge in this field can make various changes and modifications based on the content of this invention.

Please refer to FIG. 1 and FIG. 2 . The invention provides a fried popsicle structure 1A, which includes a popsicle body 10, a hand piece 20 and a wrapping layer 30. The popsicle body 10 is made of a frozen material. The hand piece 20 is in a long strip shape, and a part of the hand piece 20 is embedded in the popsicle body 10, and one end or both ends of the hand piece 20 protrudes from the outside of the popsicle body 10 for handholding. The wrapping layer 30 is coated on the outside of the popsicle body 10 and forms a crispy surface through a frying process.

The popsicle body 10 is filled with frozen materials such as juice, cheese, ice cream, dairy products, etc., and is kept in a frozen state to maintain its shape and prevent melting. The frozen material can be selected as food as the inner core according to needs and preferences. The geometric shape of the popsicle body 10 can include various shapes, such as: rectangular, cylindrical, elliptical, square, diamond, polygonal, heart-shaped, etc. In this embodiment, it is an ellipse, but it is not limited to this.

One end of the handpiece 20 is inserted into the popsicle body 10, and the other end is located outside the popsicle body 10. The material of the handpiece 20 must be resistant to both low temperatures (freezing) and high temperatures (frying), and must be a safe material suitable for contact with food, and must not chemically react with food. The material must be food grade or food safety certified, and non-toxic and harmless. The handpiece 20 can withstand the freezing environment (usually below -20°C) and the high temperature of frying (usually up to 180°C~200°C), and the material has no odor residue, and can safely contact food during the freezing and frying process. For example: food-grade bamboo sticks or wooden sticks, stainless steel rods, silicone rods, food-grade plastic rods, carbon fiber rods or aluminum alloy rods. The wrapping layer 30 is preferably toast bread, which is wrapped around the popsicle body 10. After the frying process, the outer wrapping layer 30 will quickly become crispy and golden to form a crisp surface, while the inner popsicle body 10 can still remain in a frozen state.

Therefore, the fried popsicle structure 1A of the present invention is simple and easy to manufacture, and the overall structure is hand-held and suitable for quick consumption or take-away.

Please refer to FIG. 3 . The difference between the fried popsicle structure 1B of this embodiment and the first embodiment is the hand piece 20 ′. In this embodiment, the middle part of the hand piece 20 ′ is embedded in the popsicle body 10, and the two ends of the hand piece 20 ′ (i.e., the first end 20A and the second end 20B) protrude from the outer side of the popsicle body 10, respectively, so that the user can hold it from both ends. The support at both ends of the hand piece 20 ′ makes it easier to hold the fried popsicle structure 1B when frying or eating, reducing the possibility of slipping, especially when encountering a heavy or irregularly shaped fried popsicle structure 1B. During the production process, the first end 20A and the second end 20B of the handpiece 20' help to fix on the mold of the popsicle body 10 to ensure that the finished product is consistent and stable. When the popsicle body 10 is thicker, the sticks at both ends can better support the internal weight and reduce the risk of structural damage. During the eating process, the other end of the handpiece 20' can provide stable support to prevent the entire body from tilting or falling. The user can more easily flip the popsicle and eat it evenly. In addition, the double-ended design of the fried popsicle structure 1B makes the overall appearance more symmetrical and beautiful, attracting the attention of consumers and enhancing the market value of the product.

Please refer to FIG. 4 and FIG. 5 . The difference between the fried popsicle structure 1C of this embodiment and the first embodiment lies in the popsicle body 10 ′ and the wrapping layer 30 ′. The popsicle body 10 ′ can be a single-layer or multi-layer structure. In this embodiment, the popsicle body 10 ′ is a multi-layer structure. For example, the frozen material of the first layer 10A can be juice, milk, chocolate or other liquid food, and the frozen material of the second layer 10B can be puree, yogurt or pudding of different tastes. The number of layers and the frozen materials of each layer are only examples and are not limited thereto. The thickness of each layer can be adjusted according to the needs. The thinner the thickness of the outer layer, the faster it can solidify, and the thicker the inner layer, the more flavor it provides. The wrapping layer 30' is preferably toast bread, which is flattened and wrapped around the popsicle body 10' so that the wrapping layer 30' has the same thickness D, which can stabilize the overall structure to support the internal popsicle body 10' and is suitable for frying process. In some embodiments of the present invention, the thickness D of the wrapping layer 30' is preferably 0.2 cm to 2 cm, but is not limited thereto.

Generally, toast bread has a darker toasted color or harder texture near the peripheral edge, and these edges can also be called "toast edge portion" or "peripheral bread layer", or simply referred to as toast edge. As shown in FIG5 , the wrapping layer 30' usually does not include the toast edge portion. The fried popsicle structure 1C removes the edge of the toast bread and retains the center portion, which can avoid the edge being too hard or too burnt during frying. The toast bread is flattened into a uniform thin slice using a rolling pin so that it can better wrap the popsicle body and be evenly heated. The flattened toast bread is wrapped around the outside of the popsicle to ensure that it is tightly wrapped, which can effectively isolate the popsicle body 10' from contact with the hot oil and prevent the popsicle body 10' from melting prematurely.

The wrapping layer 30' can be firstly subjected to a freezing process while being coated on the outside of the popsicle body 10' to form a frozen solid structure. The freezing process is preferably carried out for 1 to 4 hours to keep the temperature low and ensure that the inner popsicle body 10' does not melt prematurely, and ensure that the popsicle body 10' can remain frozen during the frying process. The freezing process makes the adhesion between the wrapping layer 30' and the inner popsicle body 10' tighter, reducing the risk of the wrapping layer 30' falling off during the frying process. Then, the frozen solid structure is subjected to a frying process to form a crispy structure.

Generally, it is fried quickly in hot oil, usually at an oil temperature of about 180°C, so that the outer layer of toast will quickly become crispy and golden, while the ice cream inside remains frozen. The frying process time should be controlled between a few seconds and tens of seconds to avoid frying for too long. In some embodiments of the present invention, the frying process time is 5 to 15 seconds, but not limited to this. The outer layer of the fried popsicle structure 1C after frying is crispy toast bread, and the inside remains in a frozen state of the popsicle body 10'. Such a fried popsicle structure 1C has a unique taste of being crispy on the outside and cold on the inside, and can enjoy the crispness of the toast bread and the coolness of the popsicle body 10'.

Please refer to FIG6 . The difference between the fried popsicle structure 1D of this embodiment and the third embodiment is that the fried popsicle structure 1D further includes an adhesive layer 40, which is provided at the edge of the wrapping layer 30' to seal the edge to prevent cracking during the frying process. The adhesive layer 40 can be egg liquid or batter, but is not limited thereto. The wrapping layer 30' is firmly bonded to the edge by the adhesive layer 40 to prevent cracking or falling off during the frying process.

For example, the flattened toast bread is wrapped around the outer layer of the popsicle body 10', and the edges are sealed with egg liquid and then frozen for 1 hour. The oil pan is heated to 180°C, and after the freezing is completed, it is put into the oil pan and fried for 8 seconds, and after taking it out, the fried popsicle structure 1D is completed.

Please refer to FIG. 7 . The difference between the fried popsicle structure 1E of the present embodiment and the third embodiment is that the surface of the wrapping layer 30″ of the fried popsicle structure 1E is provided with a texture 32. The design of the texture 32 can disperse the thermal expansion and pressure during frying or cooling, thereby preventing the wrapping layer 30″ from cracking during the frying process or the freezing process.

In summary, the fried popsicle of the invention has a simple structure and is suitable for home or commercial production. In addition, the selection of frozen ingredients of the popsicle body is very flexible, which can achieve diversified flavors and meet consumers' demand for hot and cold combined foods.

The above is only an example to illustrate the best implementation method of this creation, and is not intended to limit the scope of implementation. All simple substitutions and equivalent changes made based on the scope of patent application of this creation and the content of the patent specification are within the scope of patent application of this creation.

1A, 1B, 1C, 1D, 1E: fried popsicle structure 10, 10’: popsicle body 10A: first layer 10B: second layer 20, 20’: handpiece 20A: first end 20B: second end 30, 30’, 30”: wrapping layer 32: texture 40: adhesive layer D: thickness

Figure 1 is a schematic diagram of the first embodiment of the fried popsicle structure of the present invention; Figure 2 is a schematic diagram of a partial cross-section of Figure 1; Figure 3 is a schematic diagram of the second embodiment of the fried popsicle structure of the present invention; Figure 4 is a schematic diagram of the third embodiment of the fried popsicle structure of the present invention; Figure 5 is a schematic diagram of a partial cross-section of Figure 4; Figure 6 is a schematic diagram of the fourth embodiment of the fried popsicle structure of the present invention; Figure 7 is a schematic diagram of the fifth embodiment of the fried popsicle structure of the present invention.

1A: Fried popsicle structure

10: Popsicle body

20: Handpiece

30: Wrapping layer

Claims (10)

A fried popsicle structure includes: a popsicle body made of a frozen material; a hand piece in the shape of a long strip, and a part of the hand piece is buried in the popsicle body, one end or both ends of the hand piece protrudes from the outside of the popsicle body for hand holding; and a wrapping layer, which is coated on the outside of the popsicle body and forms a crispy surface through a frying process. A fried popsicle structure as described in claim 1, wherein the wrapping layer is toast bread. A fried popsicle structure as described in claim 1, wherein the wrapping layer is flattened so that the wrapping layer has the same thickness. The fried popsicle structure as described in claim 1, wherein the thickness of the wrapping layer is 0.2 cm to 2 cm. A fried popsicle structure as described in claim 1, wherein the wrapping layer is wrapped around the outside of the popsicle body and then goes through a freezing process to form a frozen solid structure, and the frozen solid structure is then passed through a frying process to form the crispy structure. A fried popsicle structure as described in claim 5, wherein the freezing process takes 1 to 4 hours. A fried popsicle structure as described in claim 1 or 5, wherein the frying process takes 5 to 15 seconds. A fried popsicle structure as described in claim 1, wherein the popsicle body is a single-layer or multi-layer structure. The fried popsicle structure as described in claim 1 further comprises: An adhesive layer provided at the edge of the wrapping layer for edge sealing to prevent cracking during the frying process. A fried popsicle structure as described in claim 9, wherein the adhesive layer is egg liquid or batter.

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