JP3219348B2 - Composite food in container, method for producing the same, and container used therefor - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a composite in a container comprising a composite food of a plastic food represented by an aerated food such as whipped cream, mousse or meringue and a gel food represented by a jelly-like food. For food, in particular, the plastic food having a relatively small specific gravity is fixed to the bottom of the container,
The present invention relates to a composite food in a container, on which the gel food is filled.

[0002]

2. Description of the Related Art There are various types of multilayer dessert foods in which two or more gelling substances having different flavors or colors are contained in one container. Conventional multi-layer dessert food is generally filled with heavy food at the bottom according to the specific gravity difference, and light-weight food such as aerated food is filled on it to form a layer and prevent mixing. is there. That is, it is common to decorate the foamed food on top of the jelly-like food solidified in the container by topping or the like, and in the opposite positional relationship, the container is filled with the jelly-like food and solidified. The decoration filled at the bottom peels off from the bottom of the container due to the buoyancy based on the difference in specific gravity, floats up to the surface of the jelly-like food, or the decoration itself breaks, so the target is not obtained and implementation is impossible Met.

However, with the recent diversification of dietary habits,
The aroma-containing food is filled on the lower side of the container, and the taste of a food having a novel appearance, such as a multilayer dessert, in which the food containing a high specific gravity such as jelly is covered with the food, is increasing.

[0004]

SUMMARY OF THE INVENTION The present invention has been made impossible by using a container having a specific structure.
To provide a composite food, particularly dessert food, in which a plastic food having a relatively small specific gravity, such as an aerated food, is fixed to the bottom of a container and a food to be gelled is filled thereon (referred to as an inverted structure). That is the task.

Another object of the present invention is to provide a container structure and a material of the container for further ensuring the above-mentioned reversal structure.

[0006]

Means for Solving the Problems The present invention for solving the above problems is a packaged food having a composite layer filled with a plastic food having a specific gravity difference and a gel food , wherein the plastic food comprises the gel. The specific gravity is smaller than the shape food, the reverse tapered recess provided at the bottom of the container, preferably the reverse tapered recess provided at the center of the bottom of the container narrower than the inner wall of the container ,
Minute irregularities, ribs, provided on the bottom or inside wall
At least one selected from protrusions or groove-shaped recesses
It is fixed by the kind of shape portion to the container bottom, on which a container containing composite food product gelled food is characterized in that it is filled. By providing a reverse tapered recess in the bottom of the container, the plastic food can enter the recess and be fixed by the anchor effect, and furthermore, the bottom or inside of the container.
Runode not properly secure the shape portion provided on the side wall, it is possible to provide a packaged composite food having a reverse structure plastic food is covered with a gel-like food. Further, with such a structure, the shape of the plastic food is protected by the gel food, so that even a fragile plastic food can be easily manufactured.

The present invention also relates to the above-mentioned composite food in a container.
The method of claim 1, wherein the reverse taper provided at the bottom of the container
Concave part and minute concave part provided on the container bottom or inner wall
Selected from convex, rib, projection or groove-shaped recess
Said container having at least one shaped part on the bottom thereof
Forming a plastic food, and then having said gel in a fluid state
After filling the food, it is solidified.
The present invention relates to a method for producing a composite food in a container.

[0008] The present invention also relates to the above-described container-containing composite food, wherein the plastic food is a bubble-containing food selected from the group consisting of whipped cream, mousse and meringue; The container-shaped composite food is a jelly-like food that solidifies at room temperature or refrigerated. By using these foods, a dessert food in a container with a beautiful appearance can be obtained.

The present invention also relates to the above-mentioned composite food in a container, wherein the container contains 0.1 to 0.8% by weight of the material of the container.
(1) a container-containing composite food product containing the surfactant described in (1), and further, the container is a container-containing composite food product in which a part or all of the inside is corona-treated. The addition of a surfactant and the corona treatment of the inner wall of the container further hydrophilizes the inner wall of the container, so that the gel food can be brought into close contact with the inner wall. This prevents the gel-like food from rotating or moving inside the container, making it possible to further ensure the reversal structure.

[0010] The present invention is also a container having a specific structure for use in any of the above-mentioned composite foods in a container.

Hereinafter, the present invention will be described in detail.

In the present invention, a plastic food having a relatively small specific gravity has fluidity that can be filled with a nozzle or the like, and can maintain the shape formed by filling the container bottom with a nozzle or the like. It is a food with shape. The plastic food does not necessarily need to be aerated, but typical examples of the plastic food include aerated foods.For example, whipped cream obtained by whipping a cream mainly containing milk cream or vegetable fat, egg white And whipped mousse mixed with egg yolk and gelatin, whipped cream, etc., or hardened whipped meringue mixed with egg white but not limited to these.

The specific gravity of the plastic food is not particularly limited as long as it is smaller than the specific gravity of the gel food described below.
The specific gravity of the aerated food is about 0.15 to 0.9, preferably about 0.35 to 0.6, and the difference in specific gravity with the gel food is about 0.1 to 0.85, preferably about 0.1 to 0.85. 4-0.6
The inverted structure can be stably maintained in the range of about 5. Incidentally, the viscosity is about ²⁰ to 100 g / cm ² .
If the specific gravity of the plastic food is too light, the shape retention becomes small, so that the shape of the plastic food collapses or deforms when the gel food is filled in the container.

Next, the gel food is a food which has fluidity when filled in a container and which gels after filling. The mechanism of gelation is not limited, and various types such as those that gel by a temperature change, those that gel by a pH change, and those that gel by the action of an enzyme can be used. Is about 1.0 to 1.3, preferably about 1.05 to 1.1. Typically, jelly-like foods can be mentioned, and as the jelly solution, gelatin, carrageenan, locust bean gum, pectin, a gelling agent such as agar, which is usually used for jelly foods, Depending on the taste, these gelling agents may be mixed with sugar, flavor, fruit juice, coffee, or the like, and may be solidified at refrigeration or normal temperature, and are not particularly limited. Furthermore, pH
A whey protein or the like which gels due to change or enzymatic action can also be used as the gelling agent.

The plastic food and the gel food need not be mixed with each other, and form a composite layer. The shape of the composite layer is not limited to the orderly laminated one, and the shape can be devised by filling a plastic food into a lump or various decorative shapes such as a shape conventionally used for decoration as a topping. It is preferable to use a transparent or translucent gel food, since a beautiful appearance in which a plastic food can be seen in the gel food can be formed. In addition, since the plastic food is partially or entirely covered with the gel food, its shape is maintained, and the shape can be prevented from being collapsed or deformed during transportation or the like. It is also possible to build.

The volume ratio of the plastic food to the gel food is not particularly limited, but from the viewpoint of aesthetic appearance and texture, etc.
Generally about 3 to 20%, preferably about 5 to 10%,
The tip of the plastic food may be partially exposed from the gel food, or may be completely immersed.

Next, the container used in the present invention has a particular shape,
The material and the like are not limited, but are non-flexible made of synthetic resin such as polypropylene, and the shape is circular,
A cup-shaped container having a cross-sectional shape such as an elliptical shape or a rectangular shape, which can be sealed by heat-sealing a film such as an aluminum foil or a plastic on the upper surface thereof, is preferable, but an aluminum-made container or the like is also possible. And on the bottom of the container,
An inverted tapered recess is provided. The plastic food partially or entirely filled in the reverse taper portion,
Due to its shape retention, a force acting to maintain the shape at the time of filling acts, so even if the gel-like food is filled from above and buoyancy is generated due to a difference in specific gravity, the reverse tapered recess has an anchor effect. Since it can be prevented from peeling off from the bottom of the container and being lifted up, the reversal structure can be reliably achieved. The size, position, and the like of the inverted tapered recess are not particularly limited as long as the plastic food has a function of not rising due to the anchor effect. For example,
The entire container bottom may form a reverse tapered recess. Considering the filling amount of the plastic food, it is preferable to provide an inverted tapered recess at the center of the bottom, which is narrower than the inner wall of the container, rather than making the entire bottom of the container an inverted tapered recess. The shape and size of the inverted tapered portion of the inverted tapered portion are different depending on the physical properties of the plastic food to be filled, the amount, the specific gravity difference from the gel food, etc. (Particularly around the entire inlet end), and the cross-sectional shape of the reverse tapered recess can be selected as desired, such as a circle, an ellipse, or a square.
For 20 ml of plastic food, the depth of the inverted tapered recess (step of the recess) is about 1 to 10 mm, preferably 2 to 10 mm.
About 4 mm, diameter is about 10 to 60 mm, preferably 20
It is about 40 mm narrower than the inner wall of the container. If the inverse tapered portion is too small, the anchor effect is not exerted, so that the food rises due to the buoyancy of the plastic food, and if it is too large, it becomes difficult to fill the inside of the plastic food and it may be difficult to eat. In addition to providing the inverted taper portion at the entrance end of the concave portion as described above, it may be provided in the middle of the side surface of the concave portion. If the upper side surface of the concave portion following the above is made vertical, the upper portion of the radius forms an inverted tapered portion. The angle of the reverse tapered portion is approximately 100 to 140 ° with respect to the vertical, preferably 11 °.
When the angle is small, the anchor effect is small, and when the angle is large, filling of the plastic food becomes difficult, and eating may be difficult. One example of the composite food in a container of the present invention is shown in FIG. A plastic food 2 is fixed to a bottom of the container 1 having a reverse tapered recess at the center of the bottom of the container, and a gel food 3 is filled thereon. The upper part of the container 1 is sealed with a laminated film 4 of aluminum foil.

The container bottom or the inner wall is formed with at least one shape selected from concaves and concaves such as minute irregularities, radial or circumferential ribs, protrusions or circumferential grooves. Further, it is possible to securely fix the plastic food to the bottom of the container. When these ribs, projections or groove-shaped concave portions are provided, the fixing power of the aerated food is increased by these, and during the manufacturing process or during transportation, it does not float, move or rotate,
It can be fixed securely and does not impair the commercial value. These shapes are appropriately selected according to the product characteristics. The number, size, and the like of these shapes may be determined by the mold processing when forming the container, depending on the physical properties of the plastic food to be filled. Normally, each shape has a step of 1-3 m
It is preferable to provide two or three of the order of m along the inner circumference.
By providing minute irregularities on the bottom or the inner wall as described above, the plastic food enters into the irregularities and acts as an anchor effect to be fixed. However, providing minute irregularities on the container slightly impairs the transparency of that portion, but providing it only on the bottom of the container does not reduce its commercial value.

FIGS. 2 and 3 (partial half cross-sectional schematic views of the bottom of the container) show an example of an embodiment according to the present invention. In the center of the bottom of the container, an inverted tapered portion 13 is provided at the recess entrance end of the inverted tapered recess 14, and further, a groove-shaped recess 12 and a circumferential rib or projection 11 are provided at the bottom. With such a structure, the plastic food 21 is fixed to the bottom of the container, and does not rise even if the gel food is filled by the anchor effect.

Further, in the material of the container used in the present invention,
0.1 to 0.8% by weight, preferably 0.2 to 0.5% by weight of a surfactant is contained to hydrophilize the inner surface of the container, to enhance the affinity between the gel food and the container, and to make the container stick. As a result, it is possible to withstand the vibrations and shocks received during the transportation and handling of the product, and prevent the gel food from rotating and moving inside the container. Can be reliably maintained. As the surfactant, a nonionic surfactant is preferable, and typical examples thereof include higher fatty acids and higher alcohols and condensates thereof with ethylene oxide, and specific examples of higher fatty acids include stearic acid monoglyceride. Yes, polyoxyethylene alkylamines and the like are effective as higher alcohols. These are used alone or in combination with the resin for molding the container.

Further, it is preferable to perform a corona treatment on the inner surface of the container for the purpose of improving the affinity with the gel food and making it adhere to a part or all of the inside of the container formed by using a resin containing a surfactant. . The surfactant promotes leaching into the corona-treated surface by corona treatment. It will exhibit much stronger hydrophilicity than the outside of the container without corona treatment. In addition to the effect of promoting the infiltration of the surfactant to the surface of the container by the corona treatment, countless fine irregularities are formed on the inner surface of the container exposed to the flame by the corona treatment. This physical phenomenon deteriorates the smoothness of the inner surface of the container, further enhances the hydrophilicity, and further strengthens the adhesion to the contents, especially the aerated food. Corona treatment roughens the surface of the container, and in addition to the physical phenomenon of forming fine irregularities, the effect of oxidizing the resin container surface by flame and improving the hydrophilicity is also obtained by the chemical effect of ionization. .

In the method of producing dessert food in a container, the above-described plastic food having a relatively small specific gravity is extruded by a nozzle and filled in the bottom of the container. When the plastic food is filled, it can be filled in a layered form, a lump shape, or various decorative shapes depending on the shape of the nozzle, the extrusion pressure, the timing at which the nozzle is pulled up, or the rotation of the nozzle.
And from the upper part, jelly solution as a gelled food with relatively large specific gravity is cooled to near the gelation temperature,
The jelly liquid may be solidified by gently filling it without breaking the shape of the plastic food, sealing it, and cooling it. In this way, it is possible to easily obtain a dessert food or the like having a plastic food topped on the bottom of the container, which has been impossible in the past. Further, since the container, the gel food, and the plastic food therein are integrated, they are not broken or deformed even when subjected to external vibration or impact.

In addition, in addition to the above-mentioned food components, the composite food in a container of the present invention may further include a whipped cream decorated with a topping on the gel food filled in the container, as a third component. Fresh cream and syrup,
It may be filled with pulp or the like, so that the food can have a more beautiful appearance and high palatability.

[0024]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below by showing embodiments of the present invention.

(Experimental Example) A polypropylene (PP) resin to which no surfactant is added, a case where 0.3% by weight of a surfactant (monoglyceride stearate) is added to the resin, and after the addition of the surfactant Table 1 shows the charged voltage value and the measured value of the wetting angle inside the container subjected to the corona treatment. In the corona treatment, the flame was adjusted using a hand gas burner, the resin container was reversed, and the flame was uniformly applied to the bottom of the container.Then, the container was tilted and rotated, and the flame was evenly applied to the inner surface of the container. Was carried out. The flame intensity was set within a range where the container did not undergo thermal deformation.

[0026]

[Table 1] As evident from Table 1, the addition of the surfactant
The charged voltage value and the wetting angle are smaller than those without the additive, and the corona-treated one has a smaller charged voltage value and smaller wetting angle than those without the additive or simply added with the surfactant. The value was shown. This suggests that the affinity between the gel food and the container is improved.

The method of measuring the charged voltage value and the method of measuring the wetting angle used in the experimental examples are described below.

Measurement method of charged voltage value: A sample PP resin plate was stored at a constant temperature and humidity of 23 ° C. and 50% RH for 48 hours, and then the band on the resin surface was measured with a static honest meter (manufactured by Shisido Electrostatic Co., Ltd.). The voltage value was measured.

Measurement of wetting angle: The wetting angle was measured according to a droplet method widely used as a method for measuring the wetting angle of a polymer material. The PP resin plate of the sample was
After storage for 48 hours under constant temperature and humidity of 50% RH, the sample was used for measurement. A drop of pure water is placed on the PP resin plate of the sample, the droplet is photographed in close-up using a magnifying lens, and after development, the angle of the tangent of the droplet is directly read using a protractor to determine the wetting angle and did. The pure water was subjected to membrane treatment after ion exchange, and then filtered with activated carbon for use.

( Reference Example 1) (1) Preparation of whipped cream 50 g of sugar was added to 450 g of cream containing 45% of milk fat and 3.8% of non-fat milk solids, and a hand mixer (ken manufactured by Aikosha Seisakusho Co., Ltd.) was used. Whipped for 3 minutes). The overrun of this cream was 30% and the specific gravity was 0.15. (2) Preparation of jelly solution 8 g of sugar was dissolved in 40 g of water, and carrageenan was dissolved in 0.1 g of sugar.
13 g and gelatin 0.1 g were added, and heated at 80 ° C. for 10 minutes while stirring with a stirrer. To this solution was added citric acid 0.1.
3 g and 1 g of coffee flavor were added and cooled to 20 ° C. while stirring. The specific gravity of this jelly solution is 1.05
Met. (3) Filling into Container A cup-shaped container 1 shown in FIG. 1 in which a concave portion is formed in an inversely tapered shape at the center of the container bottom (internal volume 100 ml, seal portion inner diameter 71 mm, concave portion step 2 mm, concave portion diameter 20 mm).
First, the whipped cream prepared in the above (1) was first decorated 2, filled with 10 ml, and fixed to the bottom of the container. This was slowly filled with 90 ml of the jelly solution 3 prepared in (2) along the outer wall of the container, heat-sealed with a plastic film and sealed. Next, it was left to stand in a refrigerator, the jelly solution gelled, and was cooled until the temperature reached 10 ° C. to obtain a dessert food in a container. The whipped cream was stable without being peeled off from the bottom of the container during cooling in a refrigerator, and the whipped cream sealed in the jelly was beautiful and observable from the outside.

(Example 1 ) To 2 egg yolks and 2 egg whites, add 60 g of sugar and 2 tablespoons of powdered gelatin, further add juice, a little wine and 300 cc of fresh cream, stir with a hand mixer for 5 minutes, and whip. Then, a mousse was prepared (specific gravity 0.5).

This mousse was used in Reference Example 1 in a container having a concave portion formed in an inversely tapered shape at the center of the bottom of the container, and containing 0.3% by weight of a surfactant (monoglyceride stearate) in a resin. %, And 10 ml was filled into the container obtained in the above experimental example in which the entire inside was corona-treated. Further, the jelly solution prepared in the same manner as in (2) of Reference Example 1 was slowly filled along the outer wall of the container, and sealed as in Reference Example 1. Next, it was left in a refrigerator, the jelly solution gelled, and cooled until the temperature reached 8 ° C. to obtain a dessert food in a container. The mousse was stable without being peeled off from the bottom of the container during cooling in a refrigerator, and the mousse contained in the jelly was beautiful and observable from the outside. The mousse did not break even when vibration was applied to the mousse.

Example 2 2.5 g of egg white was mixed with 25 g of sugar and a little lemon juice, and stirred with a hand mixer for 5 minutes to prepare a firmly whipped meringue (specific gravity: 0.35).

As a container, a concave portion having a reverse tapered shape was formed at the center of the bottom portion used in Reference Example 1, and a groove-shaped concave portion having a step of about 1.5 mm was formed on the bottom side wall as shown in FIG. and used as the circumferential ribs are formed, placed in a meringue 10ml prepared above to the vessel, reference
The jelly solution prepared in the same manner as in Example 1 (2) was slowly filled along the outer wall of the container. And it was left still in a refrigerator, the jelly solution gelled, and cooled until the temperature reached 10 ° C., and a dessert food in a container was obtained in the same manner as in Reference Example 1. This product was stable without meringue peeling off from the bottom of the container during cooling in a refrigerator, and the meringue contained in the jelly was beautifully observable from the outside.

[0035]

As described above, by providing the inverted tapered recess at the bottom of the container, the plastic food can enter the recess and be fixed by the anchor effect, so that the plastic food is covered with the gel food. It is possible to provide a composite food in a container having a reversed structure. Further, with such a structure, the shape of the plastic food is protected by the gel food, so that even a fragile plastic food can be easily manufactured. Further, in addition to the inverted tapered concave portion, the container bottom or inner wall is provided with at least one type of shape selected from among minute irregularities, ribs, protrusions, or groove-shaped concave portions, so that the inverted structure is provided. Can be further ensured. Also, for plastic foods,
By using an aerated food selected from the group consisting of whipped cream, mousse or meringue,
By using a jelly-like food that solidifies at refrigeration or normal temperature for the gel-like food, a dessert food in a container with a beautiful appearance can be obtained. In addition, the container is made to contain a surfactant in the material of the container, and furthermore, a part or all of the inside of the container is subjected to corona treatment, whereby the inner wall of the container becomes hydrophilic, and the gel food and the inner wall are brought into close contact with each other. After that, it can withstand the vibrations and shocks received during transportation and handling, prevent the gel food from rotating and moving inside the container, and make the reverse structure more reliable. It is possible to do.

[Brief description of the drawings]

FIG. 1 is a schematic cross-sectional view of one embodiment of a composite food in a container according to the present invention.

FIG. 2 is a schematic bottom half-sectional view of one embodiment of a container used for the packaged composite food of the present invention.

FIG. 3 is a schematic bottom half cross-sectional view showing a state where a plastic food is filled at the bottom of one embodiment of the container used for the packaged composite food of the present invention shown in FIG. 2;

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Container 2 Plastic food 3 Gel food 4 Sealing lid 11 Peripheral rib and protrusion 12 Groove-shaped recess 13 Reverse taper part 14 Step at bottom 21 Plastic food

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-64-27439 (JP, A) JP-A-53-88339 (JP, A) JP-A-3-126004 (JP, A) 109364 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23G 1/00-9/30 A23L 1/05-1/072 B65D 25/02-25/10 B65D 85/72 C08J 7/00

Claims (8)

(57) [Claims] 1. A packaged food having a composite layer filled with a plastic food having a specific gravity difference and a gel food , wherein the plastic food has a lower specific gravity than the gel food and is provided at the bottom of the container. Inverted tapered recess and container bottom or
Minute irregularities, ribs, protrusions or
At least one shape portion selected from among groove-shaped recesses
And by being fixed to the container bottom, over it, packaged composite food product gelled food is characterized in that it is filled. 2. The method according to claim 1, wherein the reverse tapered recess is
Composite food in a container that is a reverse tapered recess provided in the center of the bottom of the container, narrower than the inner wall of the container. 3. The method of claim 1 or 2, plastic food, whipped cream, packaged composite food is aerated foam food selected from the group consisting of mousse or meringue. 4. A any one of claims 1 to 3, jelly the gelled food product is solidified at refrigerated or room temperature
Composite food in a container that is food. 5. In any one of claims 1 to 4, containers, containers composite food are those containing 0.1 to 0.8% by weight of a surfactant in the container material. 6. The composite food in a container according to any one of claims 1 to 5 , wherein the container is a partially or entirely inner corona-treated food. 7. A container for use in containers composite food according to any one of claims 1 to 6. 8. The method according to claim 1, wherein:
A method for producing a containered composite food, An inverted tapered recess provided on the bottom of the container,
Indicates minute irregularities, ribs, protrusions,
Is at least one shape selected from groove-shaped recesses
Forming the plastic food on the bottom of the container having
Next, the gel-like food in a fluid state was filled thereon.
After that, it is solidified.
Product manufacturing method.