JP5980525B2 - Container-containing straw suction food and drink and method for producing the same - Google Patents

Description

  The present invention relates to a container-drawn straw-sucked food and drink, for example, which is eaten and eaten by a straw suction as a healthy breakfast, and also relates to a manufacturing method thereof.

  The following patent document 1 by this applicant is known as this kind of drinking and drinking of straw. According to this, the food and drink comprises a sealed container, a straw attached to the sealed container, and a straw suctioned food and drink filled in the sealed container. At this time, the gelled product is arranged in a surrounding shape in the outer periphery of the filling container, for example, coffee jelly, the liquid product is assumed to be a cream arranged in a lump in the gelated product, The manufacturing method includes primary and secondary filling steps for the filling container, filling the gelled product solution by the primary filling step, and by the secondary filling step for the gelled product solution in progress of the gelation in the filling vessel. This is done by pressure filling with a liquid material.

JP 2009-5693 A

  In this case, by sucking and drinking with a straw, the taste of both gelled and liquid products can be tasted at the same time, ensuring appeal to the market and having excellent palatability in the container As an applicant, it was able to gain popularity in the market by subsequent commercialization.

  In this case, since the filler is, for example, the coffee jelly and cream described above, it is intended for eating and drinking as a favorite product. If it can be set as such a use, it will be recognized that it becomes possible to create a new demand as a thing of the form which eats and drinks the straw with a new container.

  This invention is made | formed in view of this situation, The place made into the solution subject is providing the drinking suction food and drink with a container which can create a new demand by setting it as the said light meal. And providing a manufacturing method thereof.

  In accordance with the above-mentioned problems, the present invention is suitable for serving the above-mentioned snacks, for example, breakfast, by providing the filling with gelled product, yogurt and vegetable preparation, and its product concept is natural, healthy, As it is fresh and sucked and eaten with a thick straw, it is possible to taste the combined taste by mixing this gelled product, yogurt and vegetable preparation, and demand is stimulated as a snack for sucking and drinking different from the conventional diet That is, the invention according to claim 1 includes a sealed filling container, a thick shaft straw attached to the filling container, and a straw suction food and drink filled in the filling container. And a vegetable preparatory that is free to pass through the thick-axis straw, the gel-sucked food, yogurt, It is obtained by the containers straw sucking food that characterized by being formed with a down.

  In addition to the above, the invention according to claim 2 is arranged such that the gelled product of the filling, yogurt and vegetable preparation are arranged as effective as possible in the eating and drinking by the thick shaft straw. The gelled product is disposed in a surrounding shape on the outer periphery of the filling container so that the vegetable preparation is dispersed in the gelled product and the yogurt is dispersed in the gel It is made into the straw suction food and drink with a container of Claim 1 characterized by being float-arranged in a chemical substance.

In addition to the above, the invention according to claim 3 is configured such that the yogurt floating arrangement is a partial contact floating arrangement so that the yogurt partially contacts the bottom surface of the filling container. in, as be of a further securing the taste sensation, including yogurt delicious from the beginning, which, floating arrangement in the gel products of the yogurt, a portion of the yogurt partially to the bottom of the filling vessel It is set as the straw suction food and drink with a container of Claim 2 characterized by the above-mentioned.

In addition to the above, the invention described in claim 4 is characterized in that the vegetable preparation is obtained by dispersing and arranging the vegetable preparation in a low-strength agar and dispersing and holding the vegetable in a gelled product. By sucking food and drink, the vegetable preparation coated and held on the low-strength agar together with the gelled product and the like was sucked and eaten, and this was dispersedly arranged in the gelled product so as to obtain the taste at the same time. vegetable preparation is obtained by the containers straw sucking food according to claim 2 or 3, characterized in that the vegetable is agar coated vegetable preparation of the coating dispersion retained many lumps low-strength agar is there.

  In addition to the above, the invention according to claim 5 is characterized in that, in addition to the above, the taste and healthy feeling of vegetables are ensured by using fruit vegetables suitable for the snack, root vegetables or leaf vegetables. The preparation is formed by one or more kinds of vegetables among fruit vegetables such as tomatoes and eggplants, root vegetables such as carrots or leafy vegetables such as celery, komatsuna and spinach. The container-drawn straw suctioned food or drink according to 3 or 4 is used.

  In addition to the above, the invention according to claim 6 uses the above-mentioned vegetable preparation so that the vegetable preparation is made of a raw or heated cut vegetable suitable for sucking food with a thick-axis straw. 6. A straw in a container according to claim 1, 2, 3, 4 or 5, wherein the preparation vegetable is formed by using raw vegetables or heated vegetables cut in a dice, chopped or granular form. Suction food and drink.

In addition to the above, the invention according to claim 7 avoids the deterioration of the flavor caused by using individually frozen frozen products, heated canned foods, etc. in addition to the above, and directly tastes the crunchiness and flavor of raw vegetables. In order to prevent the dehydration from the vegetables due to the use of raw vegetables and to ensure the crunch and flavor of the raw vegetables as much as possible, the vegetables of the above-mentioned vegetable preparations have a water retaining agent. It is made into the straw suctioned food and drink with a container of Claim 6 which is the raw vegetable of the added water retention state .

In addition to the above, the invention according to claim 8 is a blue fragrance peculiar to raw tomato fruit vegetables by using the above raw vegetables as tomato fruit vegetables and restricting them to those having a coloring degree of 4 to 8 in a 10-level evaluation of ripeness. The raw vegetables were evaluated on a 10-point maturity level so that the sourness and sweetness of the pulp could be felt and the solid texture and the texture that could be bitten by moisture in the pulp and not left in the mouth. It is set as the tomato fruit vegetable of the coloring degree 4-8 of this, It is set as the straw suction food and drink with a container of Claim 6 or 7.

In addition to the above, the invention described in claim 9 uses the raw tomato fruit vegetables, so that by using the peeled flesh from which the peel has been removed, the foreign body feeling of the peel is eliminated, This is the tomato fruit vegetable is obtained by the containers straw sucking food according to claim 8, characterized in that there use the pulp to remove pericarp.

The invention described in claim 10 is a method for producing a container-containing straw suctioned food and drink so as to provide a manufacturing method suitable for factory production of the containered straw suctioned food and drink. It is provided with a primary to tertiary filling step, filled with a vegetable preparation cut so as to be freely passed through the straw by the primary filling step, and filled with a gelled product solution by the secondary filling step. the solution of the above vegetable preparation was distributed in, the third-order filling process to fill the pre-fermentation yogurt by Rige Le product solution, characterized in that floating placed in gelled containers straw sucking food This is a manufacturing method.

  In addition to the above, the invention according to the eleventh aspect is as simple and reliable as possible with respect to the vegetable preparation in which the vegetable is coated and dispersed in low-strength agar and dispersed in the gelled product. In order to make use of the low-intensity agar and the taste of vegetables, the above-mentioned filling of the vegetable preparation by the primary filling step is preliminarily coated with low-intensity agar powder and then gelled. The method for producing a container-drawn straw suctioned food or drink according to claim 10, wherein the preparation is performed using a large number of agar-coated vegetable preparations dispersed and held in low-intensity agar.

In addition to the above, the invention according to the twelfth aspect is the vegetable in the primary filling step so that the vegetable preparation can utilize the flavor of the vegetable as easily and reliably as possible. the preparation, diced, and method for producing a shredded form or packaged straw sucking food according to claim 10 or 11, characterized in that formed by using a raw vegetable or heated vegetables were cut into granules It is a thing.

  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 is provided for the above-mentioned snack, for example, breakfast, by providing the filling with gelled material, yogurt and vegetable preparation. Suitably, the product concept is natural, healthy and fresh, and it can be eaten and eaten with a thick shaft straw so that you can taste the combination taste by mixing this gelled product, yogurt and vegetable preparation, and the conventional diet It is possible to provide a container-drawn straw suctioned food and drink that can stimulate demand as a snack for sucking and drinking different from the above.

  In addition to the above, the invention according to claim 2 is arranged such that the gelled product of the filling, yogurt and vegetable preparation are arranged as effective as possible in the eating and drinking by the thick shaft straw. It can be ensured to be delicious.

  In addition to the above, the invention according to claim 3 is configured such that the yogurt floating arrangement is a partial contact floating arrangement so that the yogurt partially contacts the bottom surface of the filling container. At that time, it is possible to secure a taste including yogurt from the beginning to further enhance the taste.

  In addition to the above, the invention described in claim 4 is characterized in that the vegetable preparation is obtained by dispersing and arranging the vegetable preparation in a low-strength agar and dispersing and holding the vegetable in a gelled product. By sucking and eating, the vegetable preparation coated and held on the low-strength agar together with the gelled product and the like can be sucked and eaten, and the taste can be obtained at the same time.

  In addition to the above, the invention according to claim 5 can ensure the taste and healthy feeling of vegetables by using fruit vegetables, root vegetables or leaf vegetables suitable for the light meal.

  In addition to the above, the invention according to claim 6 can be prepared by using raw or heated cut vegetables suitable for sucking food and drink of a thick-axis straw for the vegetable preparation.

  In addition to the above, the invention according to claim 7 avoids the deterioration of the flavor caused by using individually frozen products, canned food, etc. in addition to the above-mentioned vegetable preparation, and directly tastes the crunch and flavor of raw vegetables. In addition, it is possible to prevent dehydration from the vegetables due to the use of raw vegetables and to ensure the crunch and flavor of raw vegetables as much as possible.

  In addition to the above, the invention according to claim 8 is a blue fragrance peculiar to raw tomato fruit vegetables by using the above raw vegetables as tomato fruit vegetables and restricting them to those having a coloring degree of 4 to 8 in the 10-degree maturity evaluation In addition, the sourness and sweetness from the pulp can be felt, and the solid texture and the texture that can be bitten by moisture inside the pulp and do not remain in the mouth.

  In addition to the above, the invention according to claim 9 can eliminate the feeling of foreign matter in the skin by using the raw tomato fruit vegetables by using the peeled flesh from which the skin has been removed. .

  Invention of Claim 10 can provide the manufacturing method suitable for factory-producing the said straw suction food / beverage containing a container.

  In addition to the above, the invention according to the eleventh aspect is as simple and reliable as possible with respect to the vegetable preparation in which the vegetable is coated and dispersed in low-strength agar and dispersed in the gelled product. It is possible to make use of the low-intensity agar and the taste of vegetables.

  In addition to the above, the invention according to the twelfth aspect of the present invention can utilize the vegetable preparation as easily and reliably as possible.

It is a partially notched perspective view which shows the external appearance of the straw suction food / beverage containing a container. It is a longitudinal cross-sectional view which shows the arrangement | positioning condition of the filler in a filling container. It is a longitudinal cross-sectional view which shows the state of the suction food / drink by a thick-axis straw. It is process drawing which shows the manufacturing method of the straw suction food / beverage containing a container.

  Hereinafter, the present invention will be described in more detail with reference to the examples of the drawings. A container-containing straw suctioned food and drink A includes a sealed filling container 1, a thick shaft straw 12 attached to the filling container 1, and a filling container 1. The straw suctioned food and drink 2 and the straw sucked food and drink 2 are formed with a gelled product 21, a yogurt 22, and a vegetable preparation 23 that can freely pass through the thick shaft straw 12, and this When the gelled product 21 is arranged in a surrounding shape on the outer periphery of the filling container 1, the vegetable preparation 23 is dispersedly arranged in the gelated product 21 and the yogurt 22 is suspended in the gelled product 21. It is as.

  This container-drawn straw suctioned food / drink A is displayed and sold at retail stores such as convenience stores and supermarkets, and the purchaser purchases, for example, a thick-axis straw 12 attached to the filling container 1 from a notch hole disposed on the surface of the cap 13. Is inserted into the filling container 1 so as to break the sealing lid 11 that seals the filling container 1 so as to be able to suck and drink the straw sucked food and drink. It can be used as a light meal, such as breakfast. In this example, the container-drawn straw suctioned food / drink A has a filling amount of the straw sucked food / drink 2 of, for example, about 100 to 300 g, preferably about 150 to 200 g, and the gelled product 21, yogurt 22 and vegetables are effective. It can be ingested. At this time, the thick shaft straw 12 is a thick shaft having an inner diameter of, for example, 0.8 to 1.2 cm, and in this example, about 1 cm. By using the thick shaft straw 12, The yogurt 22 suspended in the middle position, the gelled product 21 arranged in the shape of the outer periphery of the outer periphery, and the vegetable preparation 23 suspended in the gelled product 21 can be sucked simultaneously to taste these flavors. In addition, it is possible to take these simultaneously as a snack.

  In this example, the gelled product 21 is jelly, agar, etc., and in this example, gelatin-based jelly is filled, for example, about 1/3 of the volume, and yogurt is pre-fermented with a volume of 1 About 2/2, the vegetable preparation 23 is filled with about 1/5 of the capacity of the tomato fruit vegetable 24 as described later, and the gelled product 21 is in the form of an outer peripheral bowl in the filling container 1. In addition, the yogurt 22 is suspended in the central region so as to be surrounded by the outer peripheral bowl-shaped gelled product 21, and the vegetable preparation 23 is dispersedly arranged in the gelled product 21.

  At this time, the floating arrangement of the yogurt 22 in the gelled product 21 is performed in such a manner that a part of the yogurt 22 partially contacts the bottom surface of the filling container 1. That is, the filling 2 is a gelled product 21, a yogurt 22 and a vegetable preparation 23. When these are concentrated in any place in the filling container 1, they are individually sucked and eaten. The arrangement of the object 2 is required to be able to perform sucking and drinking as much as possible, but the filling 2 tends to be partially concentrated in the filling container 1 due to specific gravity, filling pressure, etc. In this example, the thick shaft straw 12 inserted so as to reach the bottom surface of the filling container 1 by disposing the yogurt 22 that is particularly likely to be partially concentrated so that the lower end portion thereof is in partial contact with the bottom surface. Including the yogurt 22, the gelled product 21, the yogurt 22 and the vegetable preparation 23 are sucked at the same time, and immediately after the start of the suction, the taste including the yogurt is obtained. It is to be capable of holding. In this example, the bottom part contact of the yogurt 22, for example, the lower end portion of the yogurt 22 suspended in a massive single lump in the gelled product 21 of the filling container 1 has a cross section in the floating arrangement, for example, 20 The arrangement is performed so that an area of about 50% contacts the bottom surface of the filling container 1.

  The vegetable preparation 23 of this example is a large-agar-agar-coated vegetable preparation in which the vegetable is coated and dispersed in low-intensity agar. The vegetable preparation 23 is a vegetable preparation such as tomato and eggplant. Using root vegetables such as carrots or leafy vegetables such as celery, komatsuna, and spinach, one or a plurality of kinds of vegetables 24, in this example cut into dice, chopped or granular, for example, using diced raw vegetables At this time, the raw vegetables are tomato fruits and vegetables 24 having a coloring degree of 4 to 8 with a maturity rating of 10 to 8, for example, the varieties are made from Momotaro tomatoes. The removed pulp is used, and this is used in a water-retaining state by adding a water-retaining agent.

  The vegetable preparation 23 is prepared by adding the low-strength agar and water retention agent, for example, trehalose, to the tomato fruit vegetables 24, particularly raw tomato pulp, and in addition to the low-strength agar, thickeners such as pectin and guar gum. It is formed by adding sugar, calcium lactate or the like, and has a high viscosity of, for example, about 2,000 cps. At this time, since the vegetable preparation 23 is a large mass of agar-covered, each mass has a large and small size. As long as the granular material is of a size that can pass through the straw, the thick shaft straw 12 can always be freely passed, so that the vegetable preparation 23 has its viscosity and granularity of raw tomato. The texture and flavor at the time of sucking and drinking are improved by the feeling.

  Further, the use of the above water retention agent trehalose leaves the freshness of the fresh tomato in the pulp of the vegetable preparation 23. The trehalose used in this example as a water retention agent can effectively ensure water retention of the tomato fruit vegetables 24 by using, for example, 0.3 to 1 wt% of the tomato fruit vegetables 24. At this time, if it is less than 0.3 wt%, dehydration from the pulp due to lack of quantity tends to impair the flavor, while even if it exceeds 1 wt%, the water retention effect does not change, resulting in wasted use and trehalose has Since sweetness may affect the flavor of tomato fruit vegetables, the amount of trehalose to be used should be 0.3 to 1 wt%, preferably 0.5 to 1 wt%.

  The tomato fruit vegetable 24 is configured so as to be able to ensure the flavor of the raw tomato and prevent the collapse of the pulp by regulating the ripeness, and leave the blue scent peculiar to the raw tomato by the maturity regulation. Appropriate sourness and sweetness can be felt from the inside of the pulp, the pulp does not collapse due to the above-mentioned die cutting, and the thick and soft flesh of the pulp retains a solid granular feeling, and it is easy to bite by the moisture contained in the pulp , You can eat and drink without remaining in the mouth.

  The maturity of the tomato fruit vegetables 24 tends to increase the possibility that the flavor will be impaired due to insufficient maturity when the coloring degree is less than 4, and excessive maturity when the coloring degree exceeds 8, and insufficient maturity. In the case of, the firmness of the flesh can be felt, and when the maturity is excessive, the flesh can be broken. The coloring degree is preferably 5 to 7, and by setting the maturity of the tomato fruit vegetables 24 in the range of the coloring degree 5 to 7, it is possible to ensure the flavor and prevent the fruit from collapsing. can do.

  To determine the maturity of tomato fruit vegetables 24, use a 10-level color chart prepared by seed and seedling manufacturers and agricultural organizations, and use a modified version of this as necessary. This can be managed by

  The container-drawn straw suctioned food / drink A configured as described above is manufactured by a manufacturing method including primary to tertiary filling steps for the filling container 1. The vegetable preparation 23 is filled in the filling step, the gelled solution 21a is filled in the secondary filling step, and the vegetable preparation 23 is dispersedly arranged in the gelled solution 21a. The pre-fermented yogurt 22 is filled in the gelled product solution 21a and suspended in the gelled product 21. At this time, the filling of the vegetable preparation 23 in the primary filling step is performed in advance by adding vegetables, For example, tomato fruit vegetables that have been diced, especially flesh that has been peeled to remove the peel, are coated with low-strength agar powder, and then gelled to give low strength. It is assumed that it was performed using a large number of agar-coated vegetable preparations that were dispersed and held in the heaven, and the vegetable preparation 23 in the primary filling step was cut into dice, chopped or granular It is assumed that trehalose is added as a water-retaining agent to fresh vegetables, that is, the diced tomato fruit vegetables.

  That is, the manufacturing method is a series of steps in which the filling container 1 is filled with the straw suctioned food 2 and the above-described primary to tertiary processes, and then the filling container 1 is sealed with the sealing lid 11, and the packaged thick-axis straw 12 is packed. After being attached to the outside of the filling container 1 and filling and fixing the cap 13, the container 13 is stored in a shipping container or cardboard box and refrigerated to obtain a shipping state.

  In this example, the vegetable preparation 23 used in the primary filling step is the peeled flesh from which the peel has been removed, that is, the tomato fruit 24, for example, 1 cm to 1 mm or less, for example 7 to 8 mm. In this way, the thick shaft straw 12 is made to pass freely using what is cut with a dice cutter. For example, trehalose, low-strength agar powder as well as sugar, calcium lactate, etc. are added as the water retaining agent, and the blended water blended with a pre-degreased gelling agent is added to the diced pulp. The gelation of the low-intensity agar powder is performed by raising the temperature. At this time, the addition of the low-intensity agar powder, etc., is performed by placing it on the diced pulp and spreading it evenly over the whole pulp, bringing it into contact with the blended water, and then heating, By performing deaeration, sterilization, and the like, the vegetable preparation 23 is obtained. By this, the vegetable preparation 23 in which tomato pulp is coated and held with low-strength agar can be obtained.

  In the primary filling step, a nozzle, such as a spool nozzle of a predetermined diameter, is used so that the pre-formed vegetable preparation 23 is cooled to about 5 to 10 ° C., for example, about 1/5 of the capacity. The filling container 1 is used for filling.

  In the secondary filling step, the gelled solution 21a is heated to a melting temperature, for example, about 60 to 70 ° C. so as to be gelled in the filling container 1, and the filling container 1 contains, for example, citric acid. The gelling agent is mixed and pressurized and filled using a nozzle, in this example, one hole having a large diameter or a plurality of nozzles. The gelled product solution 21a is a gelled product solution 21a obtained by mixing a gelled product and a sterilized raw material, and a gelling agent. By using the nozzle having the large diameter for the pressure filling, the filling discharge pressure of the pressure filling is concentrated, the convection of the gelled solution 21a in the filling container 1 is promoted, and the filling is performed in the primary filling step. It is mixed with the vegetable preparation 23 to form a dispersed arrangement in which a large number of gelled products 21 of the vegetable preparation 23 are formed. The gelled solution 21a is filled, for example, by adding an antifoaming agent to prevent the foaming.

  For example, the pre-fermented yogurt 22 in the third filling step can be filled by supplying the pre-fermented yogurt liquid into the gelled solution to the filling container 1 that has been subjected to the second filling. At this time, the yogurt liquid is filled with the yogurt liquid so that the gelled product solution 21a floats in the state of contact with the bottom surface in the gelled product 21 in which the gelled solution 21a is gelated. 1 is filled under pressure in a cooled state. That is, the yogurt liquid is filled in the container 1 after the primary filling process of the vegetable preparation 23 with respect to the gelled solution 21a filled in the secondary filling process. The yogurt solution is suspended in the gelled gelled product 21 by being gelled by being pushed away to the outer periphery of the container and arranged in a surrounding shape on the inner peripheral side of the filling container 1 and rapidly cooling the gelled solution 21a. It is arranged. The filling of the yogurt liquid is, for example, cooled to about 5 to 10 ° C., the gelled solution part contacted by the filling with the yogurt liquid is immediately gelled, and the yogurt liquid is floated in the bottom surface partial contact in the gelled solution 21a. The arrangement is to be held in the gelled product 21. The pressurization of the yogurt liquid is performed by using a nozzle having a plurality of holes or a plurality of holes in which about 1/2 of the volume is made smaller than the nozzle diameter of the gelled solution 21a, for example. By filling with pressure using the nozzle, the filling discharge pressure is dispersed, and the yogurt liquid pushes away the gelled solution 21a in the filling container 1 to mix with the gelled solution 21a and collect the yogurt liquid collectively. Therefore, the yogurt 22 is arranged in a floating manner. At this time, the filling of the yogurt liquid in the tertiary filling step is performed by keeping the filling pressure of the filling container 1 upward, that is, close to the nozzle side, so that the filling pressure of the nozzle is kept constant, and the yogurt liquid is filled. A part of 22 is partially in contact with the bottom surface of the filling container 1, and a floating arrangement of bottom surface partial contact can be achieved.

  After the third filling step, the sealing lid 11 is placed on the upper end of the filling container 1 and heat-sealed to seal the filling container 1, and the packaged thick-axis straw 12 is also heat-welded to the side of the filling container 1 and pasted. The cap 13 is fitted and fixed from above the seal lid 11, and then stored in a container or a cardboard box to be refrigerated. By the refrigeration, the gelation of the gelled solution is completed, and the straw suction in the container is performed. As the food and drink A, the shipment is performed.

  The above-described vegetable preparation 23 was used as a raw tomato fruit vegetable 24 obtained by dicing and cutting the fruit peel, and the straw suctioned food / drink A in this example was obtained by coating and holding the raw tomato fruit vegetable 24 on the low-strength agar 24. The gelled product 21 jelly, agar and yogurt 22 can be sucked and eaten, and the gelled product 21 and yogurt 22 can be tasted with fresh fresh tomato flavor at the same time. These can be easily and reliably ingested, and can be a sucked food and drink in an unconventional form. In addition, the production method can be mass-produced as easily as possible through a series of steps on the factory line, and the first to third filling steps are performed, whereby the gelled product 21 and the yogurt in the filling 2 are obtained. 22, The arrangement in the vegetable preparation 23 filling container 1 can be made suitable for ingesting while tasting these flavors.

  The illustrated examples using raw tomatoes are as described above. However, the vegetable preparation is formed in the gelled product and / or the gel preparation, the yogurt, and the vegetable preparation. Tomato formed in one or more kinds of vegetables such as fruit vegetables such as eggplants other than the above tomatoes, root vegetables such as carrots, leaf vegetables such as celery, komatsuna and spinach A vegetable vegetable such as eggplant, a root vegetable such as carrot, or a leaf vegetable such as celery, komatsuna, spinach, etc., the vegetable preparation vegetable other than the diced raw tomato It shall be formed using raw vegetables cut into dice, chopped or granular, or using heated vegetables Vegetable preparations, like tomato fruits and vegetables, should be peeled off if necessary, etc. In carrying out the present invention, a container-containing straw suction food and drink, a filled container, a straw suction food and drink, a gel Specific shapes, structures, materials, capacities, arrangements, manufacturing methods, specific means of the primary to tertiary filling process, conditions, their relationship, addition to these, etc. Various forms can be employed as long as they do not contradict the gist of the invention.

A Straw sucked food and drink in a container 1 Filling container 11 Seal lid 12 Thick shaft straw 13 Cap 2 Straw sucked food and drink 21 Gelled product 21a Gelated product solution 22 Yogurt 23 Vegetable preparation 24 Tomato fruit vegetables

Claims (12)

  A sealed filling container, a thick shaft straw attached to the filling container, and a straw sucking food and drink filled in the filling container, and passing through the straw sucking food and drink, gelled product, yogurt, and the thick shaft straw A containerized straw suctioned food or drink characterized by being formed with a free vegetable preparation.   The gelled product is arranged on the outer periphery of a filling container in a surrounding shape, the vegetable preparation is dispersed and arranged in the gelled product, and the yogurt is suspended in the gelled product. 1. A container-drawn straw suction food or drink according to 1. The suspended suction in the gelled product of the yogurt is an arrangement in which a part of the yogurt is partially in contact with the bottom surface of the filling container, according to claim 2, The gelled vegetable preparation which is distributed in the containers according to claim 2 or 3, characterized in that the vegetable is agar coated vegetable preparation of the coating dispersion retained many lumps low-strength agar Straw suction food and drink.   The vegetable preparation is formed from one or more kinds of vegetables such as fruit vegetables such as tomatoes and eggplants, root vegetables such as carrots, and leafy vegetables such as celery, komatsuna, and spinach. 2. A straw suctioned food or drink in a container according to 2, 3 or 4.   The container according to claim 1, 2, 3, 4 or 5, wherein the vegetables of the vegetable preparation are formed by using raw vegetables or heated vegetables cut into a dice shape, a finely cut shape or a granular shape. Entered straw suction food and drink. 7. The container-drawn straw suctioned food or drink according to claim 6, wherein the vegetables of the vegetable preparation are raw vegetables in a water-retaining state to which a water-retaining agent is added . The raw vegetables, containers straw sucking food according to claim 6 or 7, characterized in that the tomato fruit vegetable coloring degree 4-8 ripeness 10 rating. The tomato fruit vegetables are packaged straws sucking food according to claim 8, characterized in that there use the pulp to remove pericarp. A method for producing a container-drawn straw suction food and drink,
A primary to tertiary filling process for a filling container is provided, a vegetable preparation cut so as to be freely passed through the straw by the primary filling process, and a gelled solution is filled by the secondary filling process. The above-mentioned vegetable preparation is dispersed and arranged in the gelled product solution, pre-fermented yogurt is filled in the gelled product solution in the third filling step, and suspended in the gelled product. Production method.   The filling of the vegetable preparation in the primary filling step is performed using a large number of agar-coated vegetable preparations that are pre-coated with low-strength agar powder and then gelled and coated and held in the low-strength agar. The manufacturing method of the straw suction food / beverage containing container of Claim 10 characterized by the above-mentioned.   12. The straw suction in a container according to claim 10 or 11, wherein the vegetable preparation in the primary filling step is formed by using raw vegetables or heated vegetables cut into a dice shape, a finely cut shape or a granular shape. A method for producing food and drink.

Images