Ice cream cone with drip protection

Abstract

An ice cream cone is described comprising, on its outer surface, a recess for the temporary collection of the deliquescent product of the ice cream; the recess communicates with the interior of the cone through one or more perforations which allow pouring the deliquescent product inside the cone. According to different embodiments, the cone can be made in a single piece or by assembling two pieces. The resulting product definitively solves the problem of contamination of the consumer's hand caused by dripping ice cream along the outer surface of the cone.

Description

[0001] TITLE

[0002] ICE CREAM CONE WITH DRIP PROTECTION

[0003] PRIOR ART

[0004] The product most frequently used for the support and consumption of ice cream products is represented by cones made of edible material; the base of the cone, oriented upwards, acts as a receptive surface for the ice cream product and the apex of the cone, oriented downwards, is used by the consumer for gripping purposes: during use, one or more portions of the ice cream product, preferably in spherical or spheroidal form, are placed with moderate manual pressure on the base of the cone, which is thus delivered to the consumer.

[0005] The problem typically encountered consists in the fact that the surface of the ice cream product, in contact with the ambient temperature, tends to liquefy quickly, before being consumed; deliquescence leads to the formation of product droplets which flow by gravity along the outer wall of the cone, until they reach the consumer's hand, undesirably dirtying it. Such a problem is aggravated by the fact that the ice cream product is placed in excess, viz., with a width exceeding the diameter of the base of the cone: this increases the contact surface with the environment and thus the extent of dripping. Consumers wishing to avoid or partially limit this problem are forced to consume the ice cream quickly and / or to place absorbent paper material between their hand and the outer surface of the cone, a measure which in any case does not ensure the absence of contact with the liquefied product.

[0006] To address this problem, ice cream cones have been proposed which have been externally modified by the interposition of drip-saving structures: such structures, generally annular in shape, are placed downstream of the base of the cone and upstream of its gripping area, in order to intercept the flow of dissolved product and prevent it from flowing further towards the consumer's hand; such structures can also include recessed surfaces capable of collecting, within a limited volume, the dissolved material. All these solutions are not ideal, as the collection capacity of the dissolved material is easily exceeded; moreover, a liquid-tight contact between the surface of the drip tray and the cone is difficult to achieve: therefore, a part of the liquid product can, e.g., by capillary action, flow between the two contacting surfaces and still reach the consumer's hand; furthermore, the collected liquid product is difficult to extract from the drip tray for possible consumption, thus being wasted and undesirably poured out into the environment as waste. Finally, given the shape and fragility of the traditional cone, it is difficult to permanently fix external drip tray structures thereto, therefore the resulting assembly has poor stability and can eventually split into the two separate components during storage or use.

[0007] Therefore, the need for ice cream cones capable of effectively counteracting consumer contamination by the deliquescent ice cream product remains largely unmet. The need is also felt for modified structures which reduce the waste of ice cream product. There is further a need for ice cream cones protected against dripping which are constructively stable and can be easily stored and handled without having to adopt special precautions.

[0008] SUMMARY

[0009] The problems considered above have now been addressed and solved in a practical, effective and aesthetically pleasing manner by the solution developed by the Applicant. It consists of an ice cream cone modified externally so as to form a recess for the temporary collection of the deliquescent ice cream product formed on the outer surface of the cone; the recess communicates with the interior of the cone through one or more perforations which allow the deliquescent product to be poured inside the cone. Therefore, the liquefied product does not accumulate in the recess, but passes inside the cone, collecting by gravity at its lower apex. This radically eliminates the possibility of the liquid collected in the collection cavity overflowing and the consequent contamination of the hand; moreover, the material collected at the inner apex of the cone can be easily consumed by the user by eating such a part of the cone at the end of consumption without risk of contaminating the hand. According to variants of the invention, the recess can either be made in a single piece on the surface of the cone, or be obtained by the addition of an external component integral with the cone itself, in both cases making a liquid-tight, structurally stable and easy-to-handle assembly.

[0010] DESCRIPTION OF THE DRAWINGS

[0011] The structure of the ice cream cone which is the subject matter of the present invention is illustrated in a non-limiting manner in the present Figures.

[0012] Figure 1 : ice cream cone according to the present invention in a general embodiment (perspective view)

[0013] Figure 2: ice cream cone according to the present invention in a first embodiment (A: perspective view; B: longitudinal sectional view).

[0014] Figure 3: ice cream cone according to the present invention in a second embodiment (A: perspective view; B: longitudinal sectional view).

[0015] DETAILED DESCRIPTION OF THE INVENTION

[0016] The term "ice cream" is understood herein in a broad sense to include any dairybased ice cream product, refrigerated and subject to deliquescence at room temperature: it includes ice cream as commonly understood, as well as creams, syrups, etc., and their compounding or association products.

[0017] The term "ice cream cone" used herein identifies an articulated product, of conical design, having a base and an apex, where in use the base is oriented upwards with the function of a support for an ice cream product, the apex is oriented downwards with the function of a gripping area for the consumer. The cone is made of edible material, preferably being a wafer for ice cream, typically made of flour, sugar, eggs, butter and milk, possibly with added layers of chocolate or other edible material. All the conical structures described are intended as internally hollow. The term "articulated product" is understood herein to mean that the base and apex of the cone are not in direct connection with each other by means of a simple straight surface (as occurs in a geometric cone): in fact, in the present invention, the surface connecting the base and apex of the cone is modified so as to obtain a recess for the temporary collection of the deliquescent product of the ice cream.

[0018] Based on the aforesaid general concept, the aim of the present invention, illustrated with reference to Figure 1 , is an ice cream cone (1 ), having an apex (2) and a base (3). The cone (1 ) comprises a recess (4) formed on its outer surface, intended for the temporary collection of the deliquescent product (5) of the ice cream product (not shown in Fig. 1 ) housed on the base (3).

[0019] The term "temporary collection" herein identifies the fact that the deliquescent product (5) collects in the recess without accumulating therein (4); in fact, the recess (4) communicates with the interior of the cone (1 ) through one or more perforations (6) present on its surface, which allow pouring the deliquescent product (5), temporarily conveyed in the recess (4), inside the cone (1 ); after passing through the perforations (6), the product (5) descends further downwards inside the cone, until it finally collects at the apex (2). Thanks to this structure, any possibility of contact between the deliquescent product (5) and the user's hand holding the cone is structurally prevented.

[0020] For the purposes of the invention, the lower part of the component (1 ) can be variously structured: in particular, in a first embodiment (hereinafter referred to in detail with reference to Figure 2), it can connect, in body and shape continuity, with the inner surface of the recess (4); in a second embodiment (hereinafter detailed with reference to Figure 3), the lower part of the component (1 ) forms a complete conical sub-structure.

[0021] The first preferred embodiment according to the invention is illustrated in detail in Figure 2 (in perspective view (A) and in longitudinal section (B)). In this embodiment, the entire cone is made in a single body.

[0022] In this conformation, the cone comprises a frustoconical body (7) having an upper base (8.3) and a lower base (9); the upper base (8.3) is intended to house the ice cream product, while the lower base (9) contributes to the formation of a recess with the rest of the cone, which in turn consists of a conical body (10) with a base (11 ).

[0023] The base (9) is smaller in diameter than the base (11 ); the body (7) is positioned partially inside the body (10), and protrudes partially thereabove for a surface portion (14); the lower base (9) is in shape continuity with the base (11 ), thus creating a recess (12, 4) for the temporary collection of the deliquescent product (5).

[0024] The inner surface area of the recess is therefore determined overall: by the portion of the body (7) positioned inside the body (10), by the portion of the body (10) housing the aforesaid portion of the body (7) and by the respective bases (9) and (11 ) in shape continuity therebetween.

[0025] Furthermore, the frustoconical body (7) has one or more perforations (6) in its lower portion which contribute to the formation of the recess (12, 4). The recess is thus provided with perforations: these allow the product (5), temporarily collected therein, to flow inside the cone and collect by gravity internally at the apex (2). Optionally, the inner surface of the recess can contain guide elements, e.g., ridges, which favour the flow of the deliquescent product (5) in preferential directions, particularly advantageously towards the perforations.

[0026] Independently of each other, the perforations (6) can be made variously in terms of shape, size, number and mutual positioning, always under the condition that they are located on the surface portion (13) of the body (7) which belongs to the recess (12, 4); the particularly preferred positioning of the perforations is deep inside the recess: thereby, the deliquescent product arriving in the recess quickly flows inside the cone, viz., the amount and temporary residence time of the deliquescent product inside the recess is reduced; this further reduces the possibility of fluid accumulation at this level, allowing it to drain rapidly inside the cone.

[0027] The perforations are preferably circular in shape for reasons of constructional simplicity; this does not exclude embodiments in other shapes, e.g., oval, triangular, square, rectangular, hexagonal, etc. They can be present in variable numbers, e.g., 1 , 2, 3, 4, 5, 6, 7, 8, 9, 10, etc. They can have a size comprised between 2 and 20 mm in width (understood as diameter or largest side, depending on the shape), e.g., between 5 and 15 mm, or between 7 and 12 mm. The perforations are preferably spaced evenly from each other, thus achieving a homogeneous distribution which allows better interception of the deliquescent product (5); this does not exclude the possibility of irregular / uneven positioning. The person skilled in the art will appropriately combine the number, size and positioning of the perforations taking into account the need to ensure sufficient flow volume and maintaining sufficient connection solidity between the elements (7) and (10).

[0028] The second preferred embodiment according to the invention is illustrated in detail in Figure 3 (in perspective view (A) and in longitudinal section (B)). In this embodiment, the cone is made by means of two conical bodies connected to each other: the first conical body (15) has a base (16); the second conical body (17, 1 ) has a base (18, 3).

[0029] The second conical body (17, 1 ) is partially housed, for a surface portion (13) inside the first conical body (15), partially projecting thereabove for a surface portion (14). Furthermore, the conical bodies (15) and (17, 1 ) have the same angle, so that the surface (13) of the second body (17, 1 ) is in integral contact with the surface of the first body (15), forming an essentially liquid-tight seam thanks to the large contact surface.

[0030] Furthermore, the first conical body (15) comprises a countersink (19) which, in cooperation with the surface (13) of the second body (17, 1 ), defines a temporary collection recess (12, 4) of the deliquescent product (5).

[0031] Furthermore, the second body (17, 1 ) has one or more perforations (6) on its surface (13) at the level of the temporary collection recess (12, 4). The shape, size, number, mutual positioning of the perforations are widely variable, exactly as described in relation to the first embodiment, which is referred to here without repetition for the sake of brevity.

[0032] The first and second embodiments shown herein (Figures 2 and 3) represent two application and non-exhaustive modes of the general principle depicted in Figure 1 . Both solve the same technical problem and function identically, allowing the deliquescent product to: (a) temporarily collect in the collection recess made on the outer surface of the cone; (b) flow inside the cone through the perforations, and (c) permanently collect at its apex, avoiding any contamination risk of the user's hand. The first embodiment has the advantage of lower material consumption and better aesthetics; the latter has the advantage of better construction practicality and overall solidity.

[0033] As a further advantage, the flow of the deliquescent product inside the cone is favoured by the heat from the consumer's hand, positioned externally in this area: this increases the fluidity of the deliquescent product and thus the speed / completeness of the product's flow towards the apex area of the cone.

[0034] The deliquescent product is concentrated in this position without any possibility of contact with the user's hand; nevertheless, it remains easily accessible for safe consumption, if desired: in this case, it will simply be possible, once the frozen part of the product has been eaten, to proceed to consume the edible material of the cone, in particular its lower part within which the liquefied fraction is concentrated; the product concentration in this area allows it to be eaten completely with a single bite, avoiding the risk of liquid dispersion at this stage.

[0035] REFERENCES

[0036] (1 ) Cone

[0037] (2) Apex

[0038] (3) Base

[0039] (4) Temporary collection recess

[0040] (5) Deliquescent product

[0041] (6) Perforations

[0042] (7) Frustoconical body

[0043] (8) Frustoconical body upper base

[0044] (9) Frustoconical body lower base (10) Conical body

[0045] (11 ) Conical body base

[0046] (12) Annular temporary collection recess

[0047] (13) Internally housed surface portion (14) Externally housed surface portion

[0048] (15) First conical piece

[0049] (16) Base of the first conical piece

[0050] (17) Second conical piece

[0051] (18) Base of the second conical piece (19) Countersink

[0052] (20) Final collection area

Claims

CLAIMS1. An ice cream cone (1 ), having an apex (2) and a base (3), characterised by comprising a temporary collection recess (4) of the deliquescent product (5) of the ice cream, said recess being formed on the outer surface of the cone (1 ) and communicating with the inside of the cone (1 ) through one or more perforations (6) present on the surface of the cone (1 ), wherein said perforations allow pouring the deliquescent product (5) inside the cone (1 ).

2. Ice cream cone according to claim 1 , made in a single piece.

3. Ice cream cone according to claim 2, comprising a frustoconical body (7) with an upper base (8, 3) and a lower base (9), where:(a) at the lower base (9), the frustoconical body (7) is in shape continuity with a conical body (10) having a base (11 ),(b) the frustoconical body (7) is partially housed, for a surface portion (13), inside the conical body (10), and partially projects above the conical body (10) for a surface portion (14);(c) the lower base (9) of the frustoconical body (7) has a smaller diameter than that of the base (11 ), forming, in cooperation with the base (11 ), an annular temporary collection recess (12, 4) of the deliquescent product of the ice cream,(d) the frustoconical body (7) has one or more perforations (6) on its surface portion (13).

4. Ice cream cone according to claim 3, wherein said one or more perforations (6) are present in close proximity to the lower base (9) of the frustoconical body (7), viz., deep inside the recess (12, 4)5. Ice cream cone according to claim 1 , made in two pieces.

6. Ice cream cone according to claims 1 and 5, comprising a first conical body (15) having a base (16) and a second conical body (17, 1 ) having a base (18, 3), wherein:(a) the second body (17, 1 ) is partially, for a surface portion (13), inside the first body (15), partially projecting thereabove for a surface portion (14);(b) the conical bodies (15) and (17, 1 ) have the same angle, so that the surface (13) of the second body (17, 1 ) is in integral contact with the surface of the first body (15), forming an essentially liquid-tight contact therewith;(c) the first body (15) comprises a countersink (19) which, in cooperation with the surface (13) of the second body (17, 1 ), defines an annular temporary collection recess (12, 4) of the deliquescent product of the ice cream;(d) the second body (17, 1 ) has one or more perforations (6) on its surface (13) at the level of the temporary collection recess (12, 4).

7. Ice cream cone according to claim 6, wherein said one or more perforations (6) are present in close proximity to the bottom of the temporary collection recess, viz., deep inside the recess.

8. Ice cream cone according to the preceding claims, comprising 1 , 2, 3, 4, 5, 6, 7, 8, 9, or 10 perforations (6).

9. Ice cream cone according to the preceding claims, wherein the perforations (6), independently of each other, are circular, elliptical, rectangular and / or square in shape and have a width comprised between 2 and 20 mm.

10. Ice cream cone according to the preceding claims, wherein the perforations (6) are made at the same or different vertical distances with respect to the base (3).

11. Ice cream cone according to claims 3-10, wherein the recess (12, 4) has ridges on its inner surface which facilitate the flow of the deliquescent product in the direction of the perforations (6).

12. Ice cream cone according to any of the preceding claims, made entirely of edible material, thus allowing the user to access, by biting and partially destroying the cone, a final collection area (20) inside the apex (2) of the cone, and eat the deliquescent liquid (5) collected therein.

13. Ice cream cone according to claim 12, where the edible material is a wafer.

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