JP4926926B2 - Gelatinized food placed on preservative, its manufacturing method and filling container - Google Patents

Description

  The present invention relates to a gelled food on which a preserver such as fruit or fruit and sauce is placed on a gelled food such as yogurt or pudding, a manufacturing method thereof, and a filling container.

  As this type of gelled food, the applicant manufactures and sells yogurt mixed with small blocks of apples cut into a few millimeters and sliced apples. We propose a yogurt that is cut into dice blocks and mixed in yogurt. According to this, after harvesting gold kiwi, it is cut into a 3mm to 2cm dice shape and frozen under ripening control. After that, the gold kiwi was mixed with the yogurt at a ratio of 7 to 3, and in the sensory test, the yogurt mixed with the gold kiwi gave good results in both flavor and texture. The

JP 2006-82 A

  As described above, gelled foods such as yogurt mixed with block-like foods such as diced and dice-shaped fruits can simultaneously taste the taste of block-like foods and the taste of gelled foods. In this case, since the block-like food is dispersed in the gelled food and mixed with it, the best part is that the food is mixed with the gelled food. If the preservative is made into the above-mentioned block-shaped food, the taste of the gelled food and the preservative can be utilized, and the oral taste can be achieved by utilizing the process of mixing them in the oral cavity, and the food should have a better flavor. Is possible.

  In this case, after gelled food is gelled, a preservative may be placed on the gelled food. However, in order to produce a pregelatinized gelled food at a factory in a series of steps, the filling container is filled. It is necessary to place and close the raw material liquid in an open state without closing the lid, for example after cooling it into a gelled food by cooling, and it is difficult to adopt from the viewpoint of hygiene and production efficiency. On the other hand, in order to place the preserve using the gelled food production line, the filling container is filled with the raw material liquid of the gelled food, and the preserve is placed on the raw material liquid. Drop feeding from a filling machine installed at a height that allows passage of the filling container at a fixed position in the traveling direction of the filling container, and this dropping supply is performed at once in a very short time according to the traveling speed of the filling container. It is necessary. However, even if the raw material liquid before gelation has a certain degree of viscosity, if a presave is dropped and supplied to the raw material liquid from above, for example, several cm to 10 cm, the raw material liquid is brought into contact with the raw material liquid by impact due to the drop supply. Oscillates and scatters, which adheres to the inner surface of the filling container and gels in the subsequent gelation process, leaving oscillating and scattering traces in the filling container. Giving rise to the possibility of seriously damaging its commercial value. In particular, when the plastic weight is heavy, the raw material liquid is swayed and scattered, and if the filling container is made of a transparent or translucent resin, the traces of swaying and scattering are recognized from the outside of the container. To.

  The present invention has been made in view of such circumstances, and the problem to be solved is to prevent as much as possible the shaking and scattering of the raw material liquid caused by dropping and supplying the preserve onto the raw material liquid of the gelled food. The present invention is to provide a pregelatinized gelled food in which swinging traces and scattering traces in the filling container are suppressed as much as possible, to provide a production method thereof, and to provide the filling container.

  As a result of diligent investigations along the above-mentioned issues, regarding the supply of drops to the raw material liquid, the drop impact on the raw material liquid is buffered by the buffer function applied to the filling container, and this is absorbed. The function is a buffer zone that rapidly reduces the inner diameter of the upper end of the container base, that is, the cross-sectional area in the outer peripheral direction, while making the diameter of the lower base of the container that forms the filling portion for filling the raw material liquid relatively small. It is assumed that an expansion space for absorbing the raw material liquid shock is arranged. At this time, in the manufacturing process, the filling of the raw material liquid of the gelled food is performed at or near the boundary between the container base of the filling container and the expansion space. If this is the case, the expanded space effectively prevents the raw material liquid from swaying and splashing, suppressing these traces from remaining on the inner surface of the filling container, and the upper end position of the gelled food filling in the filling container. The Field or in the vicinity thereof and finding the fact that the resulting gelled food products Preserve placed arranged in as uniformly as possible located in the inner circumferential direction.

  The present invention has been made on the basis of such knowledge. That is, the invention according to claim 1 is applied to the raw material liquid filled in the filling container so as to provide the gelled food placed on the above-mentioned preserve. Preserved gelled food that has been supplied by dropping and subjected to gelation after closing the lid, the filling container having a lower diameter and a cross-sectional area of the container base for filling the raw material liquid and the upper end of the container base Is formed with an expanded space portion for absorbing the impact of the raw material liquid, and the upper end position of the gelled food filling in the filled container is defined between the container base and the expanded space portion. It is arranged at the boundary or in the vicinity thereof in the inner circumferential direction as much as possible and suppresses the wavy or punctate adhesion of the gelled food on the inner surface of the filling container above the upper end position of the gelled food filling. It is characterized by that It is obtained by the Le of food.

  In addition to the above, the invention according to claim 2 makes use of the taste of the gelled food and the preserve by making the preserve into a block-like food or a liquid food such as fruit, fruit and sauce. In addition, the preservative is made into a block-shaped food or the block-shaped food and a liquid food so that the taste of the oral cavity can be achieved by taking advantage of the process of mixing them in the oral cavity. 1. A gelled food placed on the preservative according to 1.

  The invention according to claim 3 further comprises making the material relatively large by roughly cutting the material such as a block obtained by dividing a bunch of grapefruit capsules into a plurality of divided blocks. In order to ensure quality when the lid is opened and to make the intraoral taste even more effective, the block-shaped food is roughly cut into a pleasing material and has a side of 5 cm or less. It is formed as a gelled food placed on the preservative according to claim 2, which is formed in a block shape.

  In order to provide a method for producing a gelled food product placed on the preservative, the invention described in claim 4 includes the filling of the gelled food material into the filling container and the dropping of the preserve onto the raw material solution. Each step includes feeding, closing of the filling container, and gelation of the raw material liquid by cooling. The container is formed with an enlarged space part for absorbing the impact of the raw material liquid with the upper diameter rapidly expanding in the direction, and the filling of the raw material liquid into the filling container is restricted to the upper end of the container base of the filling container or the vicinity thereof. Thus, the above-described method for producing a gelled food on which the preservative is mounted is characterized in that the preservative is dropped and supplied.

  The invention described in claim 5 is provided with a gelled food filling container suitable for filling the gelled food placed on the above-mentioned preserve, by dropping the preserve into the filled raw material liquid and closing it. A filling container used for gelled food placed on a plazabe with lids and gelling measures, with the lower diameter reduced, the container base for filling the raw material liquid and the cross-sectional area of the upper end of the container base suddenly increased in the outer circumferential direction. The preservative-equipped gelled food filling container is characterized in that it has an enlarged upper diameter and is provided with an expanded space for absorbing a raw material liquid shock.

  The present invention uses each of these as the gist of the invention as means for solving the above problems.

  Since the present invention is configured as described above, the invention according to claim 1 prevents as much as possible the shaking and scattering of the raw material liquid caused by dropping and supplying the preserve on the raw material liquid of the gelled food, It is possible to provide a gelled food placed on a preservative in which a swinging trace and a scattering trace in a filling container are suppressed as much as possible.

  In addition to the above, the invention according to claim 2 makes use of the taste of the gelled food and the preserve by making the preserve into a block-like food or a liquid food such as fruit, fruit and sauce. In addition, it is possible to achieve a taste in the oral cavity that takes advantage of the process of mixing them in the oral cavity.

  The invention according to claim 3 further comprises making the material relatively large by roughly cutting the material such as a block obtained by dividing a bunch of grapefruit capsules into a plurality of divided blocks. It is possible to ensure a sense of quality when the lid is opened and to further effectively achieve the above-mentioned oral taste.

  The invention according to claim 4 can provide a method for producing a gelled food placed on the above-mentioned preserve.

  The invention according to claim 5 can provide a filling container for gelled food suitable for filling the gelled food placed on the above-mentioned preserve.

  In the following, the present invention will be described in more detail. A is a gelled food placed on a preserve where a preserve 3 is dropped and supplied to a raw material liquid 2 filled in a filling container 1 and a gelling measure is applied after the lid is closed. In this example, the preserve 3 is made into the block-shaped food 31 or the block-shaped food 31 and the liquid food 32. For example, the plaza material is roughly cut into a block having a side of 5 cm or less, and the oral cavity The gelled food A of the present example is made of yogurt, and the preservative 2 is made of a film of a size suitable for internal taste, for example, about 1.5 to 3 cm. The grapefruit flesh that has been sized as described above by roughly cutting the bunch into blocks divided into a plurality of blocks, for example, 3-4, and a fruit juice using the grapefruit juice There as a source.

  The filling amount of the filling container 1 is, for example, 130 g, 90 g of yogurt and 40 g of presabu, and the presabu is placed on the yogurt in a ratio of 6: 4 (weight ratio) of block-like grapefruit pulp and fruit sauce. At this time, the yogurt has a slightly higher viscosity, for example, 13,000 to 28,000 mPa · s, in this example so that the placement of the preservative 3 is ensured. Is set to about 20,000 mPa · s, thereby preventing the presave 3 from being settled in the yogurt as much as possible due to vibration during transportation.

  The filling container 1 has a container base 11 for filling a raw material liquid with a small lower diameter, and an enlarged space part for absorbing a raw material liquid shock with a larger upper diameter obtained by rapidly expanding the cross-sectional area of the upper end of the container base 11 in the outer peripheral direction. In this example, the filling container 1 has the same diameter or larger diameter on the expanded space 12 in addition to the container base 11 and the expanded space 12. It is assumed that the upper space portion 13 having a different diameter and a jaw portion 14 for the seal lid 15 projecting from the upper end of the upper space portion in the outer peripheral direction are provided. In this example, the bottom surface has a diameter of about 3.5 cm, the upper space 13 has a diameter of about 7 cm, and a height of about 8 cm. , For example, made of transparent or translucent synthetic resin, for example PP, PE The PS and the like is as formed by blow molding.

  The container base 11 has a vertical wall standing upright from the bottom surface and is widened so that the wall surface is gently inclined upward from the upper end thereof, and a large number of ribs having a V-shaped cross section are disposed on the entire wall surface. The diameter of the upper end is set to about 5 cm, and the volume is set to match the gelled food, 90 g of yogurt filling in this example.

  The expansion space 12 is interposed between the upper end of the container base 11 and the lower end of the upper space 13 in this example, and the expansion space 12 of this example is The height of the upper end of the container base 11 is increased to about 1.4 cm, and the diameter, that is, the cross-sectional area of the upper end of the container base 11 is rapidly enlarged so that the diameter is about 7 cm at the height. It is assumed that the curved wall surface is formed upward by making the curved wall surface to be formed and the curved center to be an upper position in the filling container 1, and the cross-sectional area is rapidly enlarged.

  The upper space portion 13 has a vertical wall raised from the upper end of the expanded space portion 12 and has the same diameter as the upper end diameter of the expanded space portion 12, for example, the height thereof is about 1 cm. Further, the jaw portion 14 is projected from the upper end of the upper space portion 13 so as to protrude horizontally in the circumferential direction.

  The filling container 1 formed in this way has the upper end position of the gelled food A, that is, yogurt filling, as close as possible to the boundary between the container base 11 and the expansion space 12 in the inner circumferential direction as much as possible. It is arranged at a uniform position, and the wave-like or dot-like adhesion is suppressed on the inner surface of the filling container 1 above the upper end position of the yogurt filling, thereby eliminating this. The block-shaped grapefruit pulp and fruit sauce of the Presabu 3 are also visible from the outside of the transparent or translucent filling container 1, while the Presabu 3, especially the large grapefruit pulp and fruit coarsely cut on the yogurt when opened. A process in which the sauce is visually recognized and the yogurt and preservabu taste is taken advantage of by eating and drinking, and these are mixed in the oral cavity. The may make oral expiration, including, can be provided with improved the taste significantly in comparison with a mixture of these.

  The method for producing the gelled food A placed on the preservative 3, that is, the yogurt on which the grapefruit pulp and fruit sauce are placed, is the filling of the gelled food raw material liquid 2 into the filling container 1 and the preservative 3 on the raw material liquid 2. Supply step, closing of the filling container 1 with a sealing lid 15 and cooling of the raw material liquid 2 gelation, the container base 11 and the expansion space 12, in this example, the upper space 13. Using the filling container 1 provided with the jaw 14, the filling of the raw material liquid 2 into the filling container 1 is regulated from the upper end of the container base 11 of the filling container 1 to the vicinity thereof, and the supply of the preserve 3 is dropped. There is something to do.

  In other words, the manufacturing method includes a raw material liquid filling step, a preserving filling step, a lid closing step, and a cooling step. The raw material liquid filling step is adjusted to a filling container 1 for conveyor transfer and is used for a yogurt. The raw material liquid 2 containing the raw material liquid 2 is filled from the filling machine through the nozzle to the upper end position of the container base 11, for example. From the machine 4, for example, from the upper position separated from the surface of the raw material liquid 2 by several centimeters, the above-mentioned block-shaped grapefruit pulp and fruit sauce mixed prabes 3 are dropped and supplied as quickly as possible, and the filling is performed. In the closing process, in this example of the filling container filled with the raw material liquid 2 and the preserve 3 and transferred to the closing machine, the sealing cover 15 is attached to the jaw part 14. The filling container 1 is closed and sealed, and the cooling process is a process of storing the closed and sealed filling container 1 in a refrigerated storage state, for example, in a boxed shipping state. The line is used for this kind of gelled food or gelled food containing fruit sauce, except that the above-mentioned preservative filling machine 4 for supplying the drop of the preserve 3 is additionally provided.

  For example, as shown in FIG. 5, the preserve filler 4 of the present example includes a cylindrical base 41 having upper and lower openings, a rotating container 42 accommodated in the cylindrical base 41 so as to be intermittently rotatable, and an inside of the rotating container 42. A weight 43 which is slidably arranged in the longitudinal direction so as to perform an extruding action by dropping when the rotating container 42 is downward, and forming a container and releasing air by dropping when the rotating container 42 is upward. Using a rotary-type filling machine provided, a fixed amount of the preserve 3 is supplied to the rotating container 42 from the upper opening, and the rotating container 42 is intermittently rotated to receive the push-out action of the weight 43 to move the preserve 3 downward. From this opening, the filling container 1 is dropped and supplied at once. Because the Preserve 3 is the above-mentioned block-like grapefruit pulp and liquid fruit sauce, if the viscosity of the fruit sauce is low, the fruit sauce will flow down when the rotational tip of the rotating container 42 reaches the lower opening. As a result, there is a possibility that the block-shaped grapefruit pulp is in close contact with the rotating container 42 and its drop supply is hindered. In this example, the viscosity of the fruit sauce is, for example, about 700 to 4000 mPa · s. By adjusting to a relatively high level, the preceding flow of the fruit sauce is prevented as much as possible, and the whole amount of the grapefruit pulp and the fruit sauce is integrated as much as possible in the lower opening, so 2 is dropped and supplied. That is, in the liquid food 32, in this example, when the viscosity of the fruit sauce is lower than about 700 mPa · s, the viscosity is weak and may cause the preceding flow, whereas when it exceeds about 4000 mPa · s, conversely The viscosity is strong, and the drop supply of the pleasing 3 cannot be smoothly performed, and there is a possibility that the residual in the rotating container 42 and the filling capacity are insufficient. In order to eliminate these possibilities, the viscosity falls within the above range. Is preferable. At this time, the rotation speed of the rotating container 42 should be set to 0.2 to 0.5 seconds, preferably 0.3 to 0.4 seconds, and thus the supply of the drop of the preserve 3 can be continued. In addition, the productivity can be secured as high as possible.

  At this time, the inner diameter of the rotary container 42 of this example is set to be equal to or less than that of the container base 11 in the filling container 1, whereby the drop position of the preserve 3 is set to the raw material liquid 2 filled in the filling container 1. And the concentric part of the cylindrical base 41 can be supplied from the opening below the cylindrical base 41, so that the rotating container 42 has an arc surface along the inner periphery of the cylindrical base 41. Therefore, the block-shaped grapefruit pulp in the rotating container 42 moves so as to concentrate on the central portion in the traveling direction while reaching the lower opening, and the dropping position is set at the center of the filling container 1. Can be done towards the site. Therefore, by using the rotary filling machine 4 and setting the diameter of the rotating container 42 as described above, the grapefruit pulp is dispersed and dropped on the raw material liquid 2 and the drop impact on the raw material liquid 2 is increased. Thus, it is possible to more effectively and appropriately prevent swinging traces and scattering traces, and to prevent the grapefruit pulp from coming into contact with the inner surface of the expanded space 12 of the filling container 1 and leaving the traces.

  The drop supply is performed, for example, from a height of about several centimeters to 10 cm, preferably about 3 cm to 6 cm from the liquid surface of the raw material liquid 2. It is possible to mass-produce the gelled food A placed on the preservative by a series of steps without hindering the conveyor transfer of the filling container 1 from the step. In general, if a drop supply, particularly a blocky grapefruit pulp with a heavy weight is supplied, the liquid level of the raw material liquid 2 before gelation is swung by the impact of the drop supply, As a result, the raw material liquid is scattered. By using the above-mentioned filling container, the shaking and scattering are suppressed as much as possible. In particular, it can be suppressed by suppressing the remaining in the expanded space portion 12 and the upper space portion 13.

  That is, the filling container 1 is provided with the expansion space portion 12 that rapidly expands the cross-sectional area of the container base portion 11 in the outer peripheral direction, so that the expansion space portion 12 falls due to the drop supply of the preserve 3 to the raw material liquid 2. As a result of buffering the impact and absorbing the shock, the expanded space portion 12 exhibits a buffer function for absorbing the impact of the raw material liquid. As a result, the raw material liquid 2 filled in the container base 11 is somewhat expanded into the expanded space portion 12. Even if it extends, it is possible to prevent the rocking and scattering as much as possible, and to prevent the raw material liquid 2 from reaching the container base 11 due to a drop impact and leaving its trace. At this time, in the present example, the expanding space portion 12 is arranged such that the curved wall surface faces upward with the curved center as the upper position in the filling container 1 and the cross-sectional area thereof is rapidly expanded. It fully absorbs the shock absorbing function and highly absorbs the drop impact. Therefore, for example, when the raw material liquid 2 is filled up to the upper end position of the container base 11, the liquid level of the raw material liquid 2 rises according to the volume of the preservative 3 placed on the container base 11, but the rise is greatly wavy. In addition, when liquid food 32 such as fruit sauce 3, especially fruit sauce is used, the liquid food 32 covers the gelled food by laminating it on the raw material liquid 2 and is beautiful without exposure. It can be a product.

  Although the illustrated example is as described above, the expanded space portion in the filling container is formed so as to be partitioned by an inclined wall that is gently inclined from the horizontal position instead of the curved wall, and the curved wall and the inclined wall are formed. Regardless of this, a horizontal protruding or recessed rib for water return is placed on the inner surface of the expanded space to ensure shock buffering action by swinging the raw material liquid, and the height of the expanded space can be increased. As low as possible, for example, about 2 to 3 mm to 5 mm, omitting the installation of the upper space, disposing a jaw for closing at the upper end of the expanded space, gelled food, Jelly, pudding, and other foods that contain glycerin, and preserves the various fruits, vegetables, dairy products, various processed products such as persimmons, or block foods that are formed into blocks And when using liquid food, In the practice of the present invention, including gels, jams, syrups, etc., gelled foods, preserves, filling containers, container bases, expansion spaces, manufacturing processes, filling devices, as required Each specific shape, structure, material, method, size, addition to these, etc. of the block food, liquid food, etc. to be used can be in various forms as long as it does not contradict the gist of the invention.

It is a side view of the filling container which shows the model of the gelatinized foodstuffs mounted on a preserver. It is a top view which shows the model of the gelatinized foodstuff which shows the state of a preservative mounting. It is a sectional side view of a filling container. It is a top view of a filling container. It is a longitudinal cross-sectional view of the principal part which shows the model of a rotary filling machine. It is a gelatinized foodstuff manufacturing process figure of a preservative mounting.

Explanation of symbols

A Gelled food 1 Filling container 11 Container base 12 Expanded space 13 Upper space 14 Jaw 15 Seal lid 2 Raw material liquid 3 Preserve 31 Block food 32 Liquid food 4 Preserve filling machine 41 Cylindrical base 42 Rotating container 43 Weight

Claims (5)

  Preserved gelled food in which the preservative is dropped and supplied to the raw material liquid filled in the filling container and the gelling measure is applied after closing the lid, the filling container having a smaller diameter and a container for filling the raw material liquid The upper end position of the gelled food filling in the filling container formed with the base and the expanded space part for absorbing the impact of the raw material liquid by making the cross-sectional area of the upper end of the container base rapidly enlarged in the outer peripheral direction Is placed at the boundary between the container base and the expansion space or in the vicinity thereof in the inner peripheral direction as much as possible in a uniform position, and the wavy shape of the gelled food on the inner surface of the filling container above the upper end position of the gelled food filling A gelled food placed on a preservative, characterized by suppressing dot-like adhesion.   The preservative gelled food according to claim 1, wherein the preservative is made into a block-shaped food or a block-shaped food and a liquid food.   3. The preserved gelled food according to claim 2, wherein the block-shaped food is formed into a block shape having a side of 5 cm or less by rough cutting of the preservative material.   The filling container is filled with the raw material liquid of the gelled food, the supply of the drop of the preserve onto the raw material liquid, the lid of the filling container, and the raw material liquid gelation by cooling are provided. A container base formed with a container base for filling the raw material liquid, and an enlarged space part for absorbing the raw material liquid shock with a larger upper diameter obtained by rapidly expanding the cross-sectional area of the upper end of the container base in the outer peripheral direction; A method for producing a gelled food for placing a preservative, wherein the filling of the raw material liquid into the filling container is regulated to the upper end of the container base of the filling container or the vicinity thereof and the preservative is dropped and supplied.   A filling container for use in gelled food placed on a preserver by dropping and supplying a preservative to the filled raw material liquid and applying a gelling measure, and a container base for filling the raw material liquid with a small lower diameter, For pregelatinized gelled food, characterized in that it is formed with an expanded space for absorbing the impact of the raw material liquid, with a cross-sectional area of the upper end of the container base being rapidly enlarged in the outer peripheral direction. Filling container.

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