JP6362366B2 - Filling nozzle, filling method, multilayer food and method for producing the same - Google Patents

Description

  The present invention relates to a filling nozzle, a filling method, a multilayer food and a method for producing the same for a gelling solution or fluid food (hereinafter referred to as gelling material including gelling liquid and fluid food).

  Conventionally, in the field of gelled foods such as pudding, yogurt, fruit juice jelly, and agar food, a transparent container is filled with multiple gelled solutions with different colors, flavors or textures, and this is gelled. A method for producing a gelled food having a multilayer pattern is known. In the production of such a multilayer food, various methods have been proposed for the purpose of forming clear boundaries between the respective layers (for example, see Patent Documents 1 to 3).

Patent Document 1 discloses a multilayer pudding characterized by filling a gelling solution as a lower layer in the previous stage, cooling the surface to form a gelled film, and then filling other foods thereon. And a method for producing Bavaria is disclosed.
However, in this production method, since a step of cooling to a temperature below the gelation temperature after filling the gelling solution in a high-temperature fluid state is essential, production efficiency is desired, and the facility surface for cooling There are issues such as health and hygiene.

Patent Document 2 discloses a gelling agent, a gum, and a low-temperature gelling gelling agent that are thermally irreversible and have a cation reaction after being charged with a gelling solution containing a cation at a high temperature and in the previous stage. A method for producing a dessert is disclosed in which an upper whipped product containing sucrose is placed thereon, then cooled and gelled, and the whipped product is placed thereon.
However, in this production method, gelling solutions containing different salts and gelling agents must be separately prepared for the gelling solution filled in the former stage and the gelling solution filled in the latter stage, respectively. There are disadvantages in that the preparation of the solution is somewhat complicated and the selection of the components of the gelled solution is restricted.

In Patent Document 3, after filling a gelling solution or fluid food serving as a lower layer, the gelling solution or fluid food serving as an upper layer is pulsated using a porous nozzle without cooling the lower layer. However, the manufacturing method by the pulsating flow filling which is laminated | stacked on a container, that is, changing a flow volume periodically is disclosed.
However, in this manufacturing method, when the gelling solution or the liquid food serving as the upper layer is filled while pulsating, the liquid surface of the gelling solution corresponding to the lower layer filled in the previous stage is impacted and applied to the container wall surface. A bid may occur, and the appearance of each layer may be deteriorated when viewed from the outside of the container.

  Patent Document 4 describes a method for producing multilayer fermented milk in which a jelly layer is formed on a fermented milk layer by using a Casa type nozzle. However, according to this method, there is a problem that a mechanism for driving the bulky nozzle up and down at the time of filling is required, which cannot be applied to an existing filling machine as it is.

JP-A-48-72362 JP 11-2221030 A JP 2007-135430 A JP 2013-013339 A

  As described above, for example, it is desired to easily form a clear linear boundary between layers of a multilayer food product. In the present specification, “boundary” means the boundary between the layers when the multilayer food is cut in the vertical direction, and “appearance” means between the layers when the multilayer food is viewed from the outside of the container. It means a border.

  The present invention suppresses the liquid level of the gelling material from competing against the inner wall surface of the container, and can improve the appearance, a filling nozzle, a filling method, and a good appearance, and a clear boundary between the layers. An object of the present invention is to provide a multi-layered food in which food is formed and a method for producing the same.

The present invention has the following configuration.
(1) The filling nozzle of the present invention is a filling nozzle for filling a gelled material into a container in multiple layers, and penetrates the nozzle base and the nozzle base vertically and includes a plurality of annularly arranged parallel nozzles. A plurality of nozzle holes positioned at least on the outermost periphery of the nozzle holes are radially inclined so as to be positioned on the outer side in the radial direction toward the lower side, and the nozzles positioned at least on the outermost periphery opening area of the auxiliary nozzle hole than the hole located on the inside, the set to discharge minute gelling material to be insufficient relative to the amount discharged from the nozzle hole in a predetermined time which is located at least outermost It is characterized by.

(2) The filling nozzle of the present invention is the filling nozzle according to (1), wherein the nozzle hole located on the outermost periphery has an angle formed between an axis and a horizontal plane of 30 ° or more and 45 ° or less.

(3) The filling nozzle of the present invention is the filling nozzle according to (1) or (2), wherein the gelling material is one of a gelling solution for a multilayer food and a liquid food.

(4) In the filling nozzle of the present invention, the plurality of nozzle holes located on the outermost periphery are arranged in an annular shape corresponding to the inner wall surface shape of the container. Filling nozzle.

(5) The filling method of the present invention is characterized in that a gelling material is filled into a container using the filling nozzle according to any one of (1) to (4).

(6) The multilayer food of the present invention is characterized in that a gelling material is filled into a container using the filling nozzle according to any one of (1) to (4).

(7) The method for producing a multilayer food product of the present invention comprises a lower layer filling step for filling a lower layer with a gelling material, and an upper layer filling step for filling a gelling material for forming an upper layer after the lower layer filling step, In the filling step, the gelling material as the upper layer is discharged and filled in the container wall direction.

(8) The multilayer food manufacturing method of the present invention includes a lower layer filling step of filling a lower layer with a gelling material, an intermediate layer filling step of filling a gelling material that forms an intermediate layer after the lower layer filling step, and the middle layer filling An upper layer filling step for filling a gelling material that forms an upper layer after the step, and in at least one of the middle layer filling step and the upper layer filling step, the corresponding middle layer or the upper layer is gelled. It is characterized by discharging and filling the material toward the container wall surface.

(9) The method for producing a multilayer food according to the present invention is characterized in that, in the method for producing a multilayer food according to (7) or (8), the upper layer filling step is pulsating flow filling.

  ADVANTAGE OF THE INVENTION According to this invention, it can suppress that the liquid level of a gelatinization material competes on the inner wall face of a container, and can produce the multilayer foodstuff which formed the favorable external appearance and the clear boundary between each layer.

Sectional drawing which manufactures multilayer foodstuffs with the filling machine provided with the filling nozzle which concerns on one Embodiment of this invention. The side view of the said filling nozzle. The bottom view of the said filling nozzle. The top view of the said filling nozzle. The external view of the multilayer foodstuff of Example 4 manufactured using the said filling nozzle. The external view of the multilayer foodstuff of the comparative example 1 manufactured using the conventional filling nozzle.

[Configuration of filling machine]
Hereinafter, an embodiment according to the present invention will be described with reference to the drawings.
In FIG. 1, the filling machine 1 further fills the gelled material 11 (11B) on the lower layered gelled material 11 (11A) preliminarily filled in the container 12 to obtain the multilayer food 10 (see FIG. 5). It is a device to manufacture. The filling machine 1 includes an injection part 2 for injecting the gelling material 11B, and a filling nozzle 3 detachably attached to the tip of the injection part 2.

  The injection part 2 includes a cylindrical body part 21 in which the gelling material 11B is stored, and an unillustrated extrusion part that presses the gelling material 11B in the body part 21 from above and flows downward. ing. A flange portion 22 projecting inward is provided at the lower end of the body portion. As the extrusion unit, any conventionally known method such as extrusion by a piston or extrusion by compressed air can be applied. The filling nozzle 3 is supported on the flange portion 22 via a seal member (not shown), and the filling nozzle 3 is attached to the lower end of the injection portion 2 without leakage of the gelling material 11B.

  As shown in FIGS. 1 to 4, the filling nozzle 3 includes a nozzle base portion 31 formed in a disk shape, and an auxiliary nozzle portion 32 and a radiation nozzle portion 33 protruding downward from the lower surface 31 </ b> B of the nozzle base portion 31. ing. When the container 12 is positioned below the filling nozzle 3, the central axis of the filling nozzle 3 coincides with the central axis of the container 12.

  The nozzle base 31 has an outer diameter that is the same as or slightly smaller than the inner diameter of the body portion 21, and the flange portion 22 is formed so that the vicinity of the outer periphery of the lower surface 31 </ b> B can be locked. A plurality of vertical through holes 31 </ b> C penetrating in the vertical direction are arranged in a ring shape on the center side of the nozzle base 31. Further, in the nozzle base 31, a plurality of radiation through holes 31D penetrating so as to be located on the outer side in the radial direction from the upper surface 31A toward the lower surface 31B are arranged in an annular shape on the outer peripheral side of the vertical through hole 31C. Has been. That is, the plurality of radiation through holes 31D as a whole penetrates radially downward.

The auxiliary nozzle portion 32 is configured by a tubular body press-fitted into the vertical through hole 31C. Note that the auxiliary nozzle portion 32 may be formed by cutting the entire nozzle so as to form the auxiliary nozzle portion 32 in addition to being formed by press-fitting a tube body. When the tube body is formed by press-fitting, the upper end of the auxiliary nozzle portion 32 may enter a predetermined amount from the upper surface 31 </ b> A of the nozzle base portion 31. The lower end of the auxiliary nozzle portion 32 is formed so as to protrude from the lower surface 31B of the nozzle base portion 31 by a predetermined amount. The auxiliary nozzle portion 32 has auxiliary nozzle holes 32A, and the gelling material 14 is discharged toward the center of the container 12 through the auxiliary nozzle holes 32A (see arrow A in FIG. 1).
The opening area of the auxiliary nozzle hole 32A of the auxiliary nozzle part 32 is set so that the gelling material 11B can be discharged in an amount insufficient for the amount discharged from the radiation nozzle part 33 within a predetermined time.

  One radiation nozzle portion 33 is configured by a tubular body press-fitted into the radiation through hole 31D. In addition, the radiation nozzle part 33 may be formed by cutting out the entire nozzle so as to form the radiation nozzle part 33 in addition to being formed by press-fitting a tube body. When the tube body is formed by press-fitting, the upper end of the radiation nozzle portion 33 may enter a predetermined amount from the upper surface of the nozzle base portion 31. The lower end of the radiation nozzle 33 is formed so as to protrude from the lower surface 31B of the nozzle base 31 by a predetermined amount. The protrusion amount of the radiation nozzle portion 33 in the vertical direction is the same as the protrusion amount of the auxiliary nozzle portion 32. The inside of the radiation nozzle portion 33 is the outermost nozzle hole 33A according to the present invention, and the gelling material 11B is already filled into the inner wall side of the container 12, specifically, the container 12 through the nozzle hole 33A. It is discharged toward the vicinity of the boundary between the lower gelled material 11A and the inner wall surface 12A of the container 12 (see arrow B in FIG. 1). At this time, the angle θ formed by the axis of the nozzle hole 33A and the horizontal plane is greater than 0 ° and smaller than 90 °, preferably 30 ° or greater and 45 ° or less. If the angle θ is greater than 0 ° and less than 30 °, there is no problem with the boundary surface of the multilayer food product 10, but the gelling material adheres to the flange surface of the container during filling. In this aspect, problems are likely to occur.

[Multilayer food]
Below, the multilayer foodstuff 10 manufactured using the said filling machine 1 is demonstrated. In addition, although manufacture of the multilayer food 10 is illustrated in this embodiment, as what is manufactured with the filling machine 1, it is not restricted to a multilayer food. In this embodiment, a two-layer structure is illustrated, but a multilayer structure of three or more layers may be used.

In this embodiment, as shown in FIG. 5, the multilayer food 10 is a dessert such as multilayer pudding or bavarois, and a gelled material 11 (sauce, mousse, cream, whipped) that is a gelling liquid or liquid food. Cream, jelly, pudding, bramanju, yogurt, agar food, etc.) are laminated in the container 12.
In the present invention, the food disposed in the upper layer part and the lower layer part as the multilayer food 10 may be desserts having different colors, flavors, textures, etc., but is not necessarily limited to desserts. For example, it may be a food containing fruits, peas, herbs, vegetables, cheese, strawberries, other solids, or a non-gelling liquid food such as jam, marmalade, fruit sauce, cream, syrup Good.

Specifically, as the gelling material 11A of the lower layer, known desserts, foods containing fruits, potatoes, herbs, vegetables, cheese, strawberries, other solids, jams, marmalades, Liquid foods such as fruit sauces, creams, and syrups can all be used, and various ingredients such as food ingredients, gelling agents, thickeners, and sweeteners may be added in accordance with conventional methods.
In the present embodiment, it is preferable to adjust the amount and temperature of the gelling agent or thickener so that a viscosity η _L of 4000 mPa · s or less is obtained when the gelling material 11B forming the upper layer portion is filled.

Further, as the gelling material 11B of the upper layer part, known desserts, foods containing fruits, sago, herbs, vegetables, cheese, strawberries, other solids, jams, marmalades, fruit sauces, Liquid foods such as creams and syrups can all be used, and various ingredients such as food ingredients, gelling agents, thickeners, sweeteners and the like may be added according to conventional methods.
In the present embodiment, it is preferable to adjust the amount and temperature of the gelling agent or thickener so that a viscosity η _U of 2000 mPa · s or less is obtained at the time of filling. This is because if the viscosity at the time of filling exceeds 2000 mPa · s, the filling suitability may be deteriorated.

The gelling agent is not particularly limited, and commercially available gelling agents such as agar, gelatin, locust bean gum, xanthan gum, gellan gum, carrageenan, sodium alginate and the like can be used.
Similarly, the thickener is not particularly limited, and a commercially available thickener such as starch, guar gum, tamarind seed gum, karaya gum, pectin, psyllium seed gum, pullulan, curdlan, etc. Can be used.

[Multilayer food manufacturing method]
Hereinafter, the manufacturing method of the multilayer foodstuff 10 is demonstrated.
First, the gelling material 11A to be the lower layer is prepared according to a conventional method, and filled into the container 12. For this filling, any conventionally known nozzle shape can be used, and a commercially available perforated nozzle can be used.
Immediately after the gelling material 11A serving as the lower layer portion is filled, the gelling material 11B of the upper layer portion prepared according to a conventional method is discharged and filled toward the container wall surface using the filling nozzle 3 and laminated.

The filling of the gel material 11 is generally preferably performed within 6 seconds, more preferably within 3 seconds, for one filling. The filling amount at one time is desirably 3 g to 500 g.
And when filling the gelling material 11B which becomes the upper layer part using the filling nozzle 3, by filling while pulsating, the lowering of the gelling material 11A of the lower layer part, the mixing at the boundary between layers, etc. more It can be suppressed, and the boundary between the layers is not blurred and can be formed more clearly and linearly, which is preferable.
This pulsating method is not particularly limited. For example, when filling with a piston cylinder type filling machine, the pulsating flow is generated by performing mechanical control with a cam or control with a servo motor. Can do. In addition, when filling with a liquid feed pump, a pulsating flow can be achieved by installing an open / close valve or the like between the liquid feed pump and the filling nozzle 3 or by directly controlling the rotation speed of the liquid feed pump itself. The method of generating can also be used.

[Effects of Embodiment]
As described above, in the filling nozzle 3 used in the filling machine 1 of the above embodiment, the nozzle hole 33A located on the outermost periphery is inclined radially so as to be located outward as it goes downward. The gelling material 11B can be discharged from the nozzle hole 33A toward the vicinity of the boundary between the gelling material 11A and the inner wall surface 12A. As a result, when the multilayer food product 10 is manufactured, even when the gelling material 11B constituting the upper layer portion is filled in the state where the gelling material 11A constituting the lower layer portion is filled in the container 12 in advance, the lower layer portion It is possible to reliably prevent the gelling material 11A from rebounding so as to compete along the inner wall surface 12A of the container 12, and to easily produce a multilayer food product 10 having a clear boundary between layers and having a good appearance. it can.

Furthermore, since the nozzle hole 33A has an angle θ formed by an axis with respect to a horizontal plane of 30 ° or more and 45 ° or less, when the upper layer gelling material 11B is discharged when the multilayer food 10 is manufactured, the lower layer gelation is performed. It is possible to more reliably suppress the rebound of the material 11A so as to compete along the inner wall surface 12A of the container 12.
And since the rebounding by the gel material 11A of a lower layer part can be suppressed, the process of solidifying, such as cooling the gel material 11A of a lower layer part, can be made unnecessary, and the multilayer foodstuff 10 can be manufactured efficiently.

  Further, since the nozzle holes 33A are arranged in an annular shape corresponding to the shape of the inner wall surface 12A in the truncated cone-shaped container 12, the gelling material 11A discharged from each nozzle hole 33A is discharged at an equal distance. It can be made to laminate | stack uniformly with respect to the boundary vicinity of the gelling material 11B and the inner wall face 12A of the container 12. For this reason, when manufacturing the multilayer foodstuff 10, the rebound of gelled material 11A can be suppressed more reliably.

  Furthermore, since the nozzle hole 33A and the auxiliary nozzle hole 32A are formed by the radiation nozzle part 33 and the auxiliary nozzle part 32 protruding from the lower surface of the nozzle base 31, the gelation material 11A on the lower layer side and the inner wall surface 12A In addition to being able to easily approach the vicinity of the boundary, the gelled material 11B to be discharged can be cut well.

  Further, since the vertical protrusion amounts of the auxiliary nozzle portion 32 and the radiation nozzle portion 33 are the same, the gelling material 11B discharged from the auxiliary nozzle hole 32A and the nozzle hole 33A is the lower gelling material 11A. It is in a state of falling on the upper surface of the food product at the same time, and the timing of the pulsating flow is also at the same time, so that the boundary between the layers becomes straight and clear, and the multilayer food product 10 having a good appearance can be easily manufactured. Since the gel material 11B is pulsated and filled, the boundary between the layers is not blurred and can be formed more clearly.

[Modification]
It should be noted that the present invention is not limited to the above-described embodiment, but includes modifications and improvements as long as the object of the present invention can be achieved.
For example, although the structure utilized for manufacture of the multilayer foodstuff 10 was illustrated, you may apply as a nozzle which fills the gel material 11 of a single layer structure, and is not restricted to a foodstuff.

And although the radiation nozzle part 33 was provided and demonstrated as the filling nozzle 3 of the said embodiment, you may make the radiation through-hole 31D function as a nozzle hole of this invention, without providing the radiation nozzle part 33. FIG.
In addition, the nozzle hole of the present invention is not limited to the one having a straight axis, but has a shape that bends the axis so that the upper end opens upward in the vertical direction and the lower end opens obliquely outward. It is good.

  In the above embodiment, the filling nozzle 3 that fills the frustoconical container 12 is exemplified by the nozzle holes 33A arranged in an annular shape, but is not limited to this shape. For example, when the container is a square cylinder, the nozzle holes 33A located on the outermost periphery corresponding to the shape of the inner wall surface of the container may be arranged in a square ring shape.

  In addition, the specific configuration and form in the implementation of the present invention may be other structures as long as the object of the present invention can be achieved.

Next, a description will be given of an experiment for comparing and examining the situation in which different gelling materials 11 are stacked and filled using filling nozzles of various shapes.
In the experiment, a comparative study was performed under the conditions for producing a multilayer food product 10 having a two-layer structure in which milk pudding is laminated in the lower layer and jelly is laminated in the upper layer.

[Example 1]
Instant coffee 3.0%, sugars 25.0%, gelling agent (a mixture of carrageenan, locust bean gum and guar gum), 0.3% citric acid dissolved in 75 ° C. warm water and held at 65 ° C., An upper layer mix (viscosity 20 mPa · s, specific gravity 1.080) corresponding to the gelling material 11B was prepared.
Next, cream 5.0%, skim milk powder 10.0%, sugar 25.0%, sweetened egg yolk 3.0%, emulsifier 0.1%, gelling agent 0.7% (agar, carrageenan, locust bean gum And a gellan gum mixture) were dissolved in warm water of 75 ° C. and kept at 65 ° C. to prepare a lower layer mix (viscosity 350 mPa · s, specific gravity 1.100) corresponding to the gelled material 11A.

  Filling the container 12 with 50 g of the lower layer mix at 65 ° C. and using the filling nozzle 3 (angle θ = 60 °) of the above embodiment while pulsating, the upper layer mix is filled with 40 g in 1.5 seconds, A multilayer food product 10 of Example 1 was obtained.

[Examples 2 to 8]
In Example 2, a multilayer food product 10 was produced in the same manner as in Example 1 except that the filling nozzle 3 in Example 1 having an angle θ = 45 ° was used.
In Example 3, a multilayer food product 10 was produced in the same manner as in Example 1 except that the filling nozzle 3 in Example 1 having an angle θ = 30 ° was used.
In Example 4, a multilayer food product 10 was produced in the same manner as in Example 1 except that the filling nozzle 3 in Example 1 having an angle θ = 20 ° was used.
In Example 5, the multilayer food product 10 was produced in the same manner as in Example 1 except that the pulsating flow filling of the upper layer mix in Example 1 was not carried out and the same amount was continuously filled.
In Example 6, the multilayer food 10 was produced in the same manner as in Example 2 except that the pulsating flow filling of the upper layer mix in Example 2 was not carried out, and the same amount was continuously filled.
In Example 7, the multilayer food 10 was produced in the same manner as in Example 3 except that the pulsating flow filling of the upper layer mix in Example 3 was not carried out, and the same amount was continuously filled.
In Example 8, the multilayer food product 10 was produced in the same manner as in Example 4 except that the pulsating flow filling of the upper layer mix in Example 4 was not carried out and the same amount was continuously filled.

[Comparative Examples 1-3]
In Comparative Example 1, a multilayer food product was produced in the same manner as in Example 1 except that the filling nozzle 3 in Example 1 having an angle θ = 90 ° was used.
In Comparative Example 2, a multi-layered food was manufactured in the same manner as in Example 5 except that the filling nozzle 3 in Example 5 having an angle θ = 90 ° was used.
Comparative Example 3 is a multilayer similar to Comparative Example 2 except that the container 12 filled with 50 g of the lower layer mix in Example 1 at 65 ° C. is cooled, and after the lower layer mix is gelled, the upper mix is filled. Manufactured food.

[Evaluation]
(Evaluation of appearance)
The manufactured multilayer food 10 of Examples 1 to 8 and the multilayer food of Comparative Examples 1 to 3 were each cooled, and then image data obtained by imaging from the side was analyzed by image analysis software. Comparative Example 3 The ratio indicated by the upper layer part when the area of the upper layer part in 100% was calculated was compared and evaluated as appearance. The results are shown in Table 1 below. 5 is an external view of the multilayer food 10 of Example 4, and FIG. 6 is an external view of the food 50 of Comparative Example 1.
(Border evaluation)
After the comparative evaluation of the appearance, the contents of the multilayer food 10 of Examples 1 to 8 and the multilayer food 50 of Comparative Examples 1 to 3 are taken out from the container 12, respectively, and are moved along the stacking direction of the upper layer portion and the lower layer portion. Divided equally, the boundary between the upper layer portion and the lower layer portion was visually observed from the cross section, and compared and evaluated in the following three stages of “◯”, “Δ”, and “×”. The results are shown in Table 1 below.
○: A clear interface is formed between the layers.
Δ: Slight interface disturbance or mixing of upper and lower layers.
X: A clear interface is not formed between the layers, and mixing of the upper layer portion and the lower layer portion or piercing of the upper layer portion into the lower layer portion occurs.

[result]
As shown in Table 1 and FIGS. 5 and 6, Examples 1-4 in which the upper layer mix was filled while pulsating could obtain a clear interface between the layers. Further, in Examples 1 to 8 using the filling nozzle 3 in which the axis of the outer peripheral nozzle hole is inclined with respect to the horizontal plane, the lower layer mix is restrained from competing along the inner wall surface 12 </ b> A of the container 12. A clear linear boundary was obtained, and the appearance was improved. In addition, when the nozzle of Example 4 was used, the phenomenon that an upper part mix adhered to the flange surface of a container in part was seen, and the possibility that manufacturing suitability may deteriorate was suggested.
Compared to the case where the upper layer mix was filled without causing pulsation, a clear linear boundary was obtained when pulsating and filling.

DESCRIPTION OF SYMBOLS 3 ... Filling nozzle 10 ... Multilayer food 11,11A, 11B ... Gelling material 12 ... Container 12A ... Inner wall surface 31 ... Nozzle base 33A ... Nozzle hole

Claims (6)

A filling nozzle for filling a gelled material into a container in multiple layers,
A nozzle base and a plurality of nozzle holes that are arranged in parallel in a ring shape and penetrate the nozzle base vertically.
Among the nozzle holes, a plurality of nozzle holes positioned at least on the outermost periphery are inclined radially so as to be positioned on the outer side in the radial direction toward the lower side, and are positioned on the inner side of the nozzle holes positioned on the outermost position. The opening area of the auxiliary nozzle hole is set so as to discharge a gelling material that is insufficient with respect to the amount discharged within a predetermined time from the nozzle hole located at the outermost periphery. To fill nozzle. The filling nozzle according to claim 1,
The filling nozzle, wherein the nozzle hole located on the outermost periphery has an angle formed by an axis thereof and a horizontal plane of 30 ° or more and 45 ° or less. The filling nozzle according to claim 1 or 2,
The filling nozzle, wherein the gelling material is one of a gelling solution for a multilayer food and a liquid food. A filling nozzle according to any one of claims 1 to 3,
The plurality of nozzle holes located on the outermost periphery are arranged in an annular shape corresponding to the inner wall surface shape of the container. The filling method characterized by filling a container with gelling material using the filling nozzle as described in any one of Claim 1- Claim 4. A multilayer food product, wherein a gelling material is filled into a container using the filling nozzle according to any one of claims 1 to 4.