JP6080551B2 - Food / beverage products in transparent containers and off-flavor control method - Google Patents
Food / beverage products in transparent containers and off-flavor control method Download PDFInfo
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- JP6080551B2 JP6080551B2 JP2012527728A JP2012527728A JP6080551B2 JP 6080551 B2 JP6080551 B2 JP 6080551B2 JP 2012527728 A JP2012527728 A JP 2012527728A JP 2012527728 A JP2012527728 A JP 2012527728A JP 6080551 B2 JP6080551 B2 JP 6080551B2
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/30—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants by excluding light or other outside radiation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
- B65D85/78—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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- Polymers & Plastics (AREA)
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- Confectionery (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
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Description
本発明は、透明容器入り飲食品に関し、特に、果肉及び/又は果汁を含む飲食品を透明容器内に充填してなり、太陽光、蛍光灯などの光照射により発生するオフフレーバーを抑制することのできる透明容器入り飲食品に関する。 The present invention relates to a food / beverage product in a transparent container, in particular, a food / beverage product containing fruit pulp and / or fruit juice is filled in a transparent container, and suppresses off-flavors generated by light irradiation such as sunlight and fluorescent light. It relates to food and drink in transparent containers.
近年、果実入り飲食品の多様化に伴い、果汁飲料、果実入りアイスクリーム、果実入りデザートなどの様々なタイプの飲食品類が開発されている。特に、消費者の自然志向の中で、天然果実等から採った果肉や果汁を含む飲食品が人気を集めている。 In recent years, with the diversification of fruit-containing foods and drinks, various types of foods and drinks such as fruit juice drinks, fruit-containing ice creams, and fruit-containing desserts have been developed. In particular, food and drinks containing fruit and juices from natural fruits are gaining popularity among consumers' natural orientation.
果肉や果汁を含む飲食品の中でも、アイスクリーム類を例に、以下、その問題点などを説明する。
店頭で陳列され販売されるアイスクリーム類は、一般的に、遮光性の紙容器あるいはプラスチック容器に包装されて提供されることが多い。また、果肉や果汁を含むアイスクリーム類も、一般的に、遮光性の紙容器あるいはプラスチック容器に包装されて提供されることが多い。
しかし、一般的に、遮光性の容器は、内容物の特長であるボリューム感のある果肉が入っていたり、乳白色のアイスクリームと他の色の果肉、果汁の混ぜ方を工夫して、様々な模様を施している場合であっても、容器自体に透明性がないため、果肉や果汁を含むアイスクリームを外側からは目視できず、商品価値をアピールすることができない。Among the foods and drinks containing fruit pulp and fruit juice, the problems will be described below by taking ice cream as an example.
In general, ice creams that are displayed and sold in stores are often provided in light-shielding paper containers or plastic containers. In addition, ice creams containing pulp and fruit juice are generally provided by being packaged in a light-shielding paper container or plastic container.
However, in general, light-shielding containers contain a voluminous flesh that is characteristic of the contents, and various methods have been devised to mix milky white ice cream with other colors of fruit and juice. Even in the case where a pattern is applied, since the container itself is not transparent, ice cream containing fruit pulp and fruit juice cannot be visually observed from the outside, and the commercial value cannot be appealed.
そのため、果肉や果汁を含むアイスクリーム類を透明容器に入れたものも販売されている。しかし、一般に、透明容器を用いた場合、果肉や果汁を含むアイスクリーム類は、店頭陳列時に太陽光や蛍光灯などの光に曝露され、乳脂肪、植物油脂等に起因すると推測されるオフフレーバーを発生させる。このオフフレーバーの主な成分は、ある種のアルデヒド類、ケトン類などである。オフフレーバーは、商品の風味や品質に影響を及ぼして、商品価値を著しく損なう可能性がある。 Therefore, the thing which put ice cream containing fruit pulp and fruit juice in a transparent container is also sold. In general, however, when transparent containers are used, ice cream containing pulp and fruit juice is exposed to light such as sunlight and fluorescent light during store display, and is assumed to be caused by milk fat, vegetable oil, etc. Is generated. The main components of this off flavor are certain aldehydes, ketones and the like. Off-flavor can affect the flavor and quality of a product and can significantly impair the value of the product.
従来、アイスクリーム類などの油脂含有食品の熱や光による酸化などに起因する劣化を防止するための技術として、特定の種類の酸化防止剤を添加する方法(特許文献1など)、紫外線の遮光に重点を置き、焼成ブラック及び/又はアニリンブラックを配合した容器を用いる方法(特許文献2など)、アイスクリームの平均脂肪粒子径及び遊離脂肪率を調整して、酸化を抑制する方法(特許文献3)、氷菓又はアイスクリーム類に、不活性ガスから成る気泡を含有させる方法(特許文献4)などが知られている。
Conventionally, as a technique for preventing deterioration due to heat or light oxidation of oil-and-fat-containing foods such as ice creams, a method of adding a specific type of antioxidant (such as Patent Document 1), ultraviolet light shielding Emphasis on the method of using a container containing baked black and / or aniline black (
しかし、特許文献1の技術のように酸化防止剤などの食品添加物を使用した場合には、本来の風味を損なう可能性がある。また、特許文献2に記載されている容器は、透明容器とは異なり、実質的に内容物を外側から目視することができず、果肉、果汁などを含有してもその商品価値を視覚的に高めることができない。また、特許文献3〜4に記載されているような、脂肪粒子径などを調整したり、不活性ガスを気泡として含有させるなどの技術は、特殊な製造工程を必要とし、製造コストを増大させる。
However, when food additives such as antioxidants are used as in the technique of
一方、アイスクリーム類の製造における製品の設計の観点では、例えば、イチゴの果実中の脂肪の含量は約0.1%と少なく、かつ、製品中の果実の配合割合を考慮すると製品中に占めるイチゴ由来脂肪の含量はさらに低くなるため、イチゴ由来脂肪を原因物質とする光酸化は、発生しないと考えられていた。
しかし、PETボトル詰め柑橘系果汁において、太陽光あるいは蛍光灯の光照射により金属様臭などの異臭が発生する事例が知られており(非特許文献1)、また、果肉や果汁を含むアイスクリーム類でも同様のオフフレーバーが発生することが確認されている。On the other hand, from the viewpoint of product design in the production of ice creams, for example, the content of fat in strawberry fruits is as low as about 0.1%, and it accounts for the proportion of fruits in products Since the content of strawberry-derived fat is further reduced, it was thought that photooxidation caused by strawberry-derived fat did not occur.
However, in citrus fruit juice packed in PET bottles, there are known cases in which a strange odor such as a metal-like odor is generated by the irradiation of sunlight or light from a fluorescent lamp (Non-Patent Document 1), and ice cream containing pulp and fruit juice It has been confirmed that the same off-flavor occurs in the sardines.
したがって、本発明は、太陽光や蛍光灯の影響を受けやすい店頭に陳列して販売されるアイスクリーム類、デザート類などの透明容器入り飲食品、特に、果肉及び/又は果汁を含む飲食品を内容物として含み、かつ、容器として透明容器を用いた場合であっても、光曝露による酸化に起因するオフフレーバーの発生を大きく抑制することのできる、透明容器入りの飲食品を提供することを課題とする。 Accordingly, the present invention relates to foods and drinks in transparent containers such as ice creams and desserts that are sold and sold in stores that are easily affected by sunlight and fluorescent lights, in particular, foods and drinks containing fruit and / or fruit juice. To provide a food / beverage product in a transparent container that can greatly suppress the occurrence of off-flavor due to oxidation due to light exposure, even when a transparent container is used as a container. Let it be an issue.
本発明者らは上記従来の問題点に鑑み鋭意研究を進めたところ、特定の透明容器を、果肉及び/又は果汁を含む飲食品類の容器として使用すれば、オフフレーバーの発生を大きく抑制することができることを発見し、本発明を完成した。 The present inventors have intensively studied in view of the above-mentioned conventional problems. As a result, if a specific transparent container is used as a container for foods and drinks containing fruit and / or juice, the occurrence of off-flavor is greatly suppressed. The present invention has been completed.
本発明は、果肉及び/又は果汁を含む飲食品を、特定の波長領域の光を実質的に遮光することのできる透明容器内に充填してなる透明容器入り飲食品を提供する。 This invention provides the food / beverage products with a transparent container formed by filling the food / beverage products containing fruit pulp and / or fruit juice in the transparent container which can light-shield the light of a specific wavelength range substantially.
前記透明容器は、300nm〜500nm及び550nm〜720nmの波長領域の光を実質的に遮光する透明容器である。 The transparent container is a transparent container that substantially shields light in the wavelength regions of 300 nm to 500 nm and 550 nm to 720 nm.
前記透明容器の好ましい一例は、遮光性材料からなるものである。 A preferred example of the transparent container is made of a light shielding material.
前記透明容器の好ましい他の例は、透明容器本体、及び、該透明容器本体に塗料を塗布して形成された遮光性塗布層を有するものである。 Other preferable examples of the transparent container include a transparent container body and a light-shielding coating layer formed by applying a paint to the transparent container body.
前記透明容器の好ましい他の例は、遮光性フィルムを有するものである。
この場合、透明容器は、遮光性フィルムのみによって構成してもよいし、透明容器本体の外表面に遮光性フィルムを貼付してなるものとして構成してもよい。Another preferred example of the transparent container is one having a light-shielding film.
In this case, the transparent container may be constituted only by a light shielding film, or may be constituted by attaching a light shielding film to the outer surface of the transparent container body.
また、本発明は、果肉及び/又は果汁を含む飲食品への光照射により発生するオフフレーバーを抑制する方法であって、300nm〜500nm及び550nm〜720nmの波長領域の光を実質的に遮光する透明容器内に、前記飲食品を充填することを特徴とするオフフレーバー抑制方法を提供する。 Moreover, this invention is a method of suppressing the off-flavor which generate | occur | produces by the light irradiation to the food / beverage products containing fruit pulp and / or fruit juice, Comprising: Light of the wavelength range of 300 nm-500 nm and 550 nm-720 nm is light-shielded substantially. Provided is a method for suppressing off-flavour, characterized in that the food or drink is filled in a transparent container.
本発明の透明容器入り飲食品は、太陽光や蛍光灯の影響を受けやすい店頭に陳列販売された場合であっても、光曝露による酸化に起因するオフフレーバーの発生量が少ないという利点を有する。本発明によれば、例えば、飲食時に金属臭などのオフフレーバーを呈さないアイスクリーム類やデザート類などの飲食品類を提供することができる。また、ショーケースなどにおける店頭陳列であっても、長期販売が可能となる。 The food and drink in a transparent container of the present invention has the advantage that the amount of off-flavor generated due to oxidation due to light exposure is small even when sold in stores that are easily affected by sunlight or fluorescent lights. . ADVANTAGE OF THE INVENTION According to this invention, food / beverage products, such as ice cream and desserts which do not exhibit off flavors, such as a metal odor, at the time of eating / drinking can be provided, for example. In addition, long-term sales are possible even for store displays in showcases and the like.
また、本発明によれば、透明容器を用いているので、内容物を外側から目視することができ、商品価値を確実にアピールすることができる。例えば、内容物の特長であるボリューム感のある果肉が入っている状態や、円筒状のアイスクリームの周りに果実入り氷菓を配置している状態や、乳白色のアイスクリームと他の色の果肉または果汁を層状に交互に配したり混ぜたりすることによって様々な模様を施した状態を、確実にアピールすることができる。特に、視覚をもって商品アピールのできる果肉または果汁入りデザート類や果肉または果汁入りアイスクリーム類などにおいて、大きな効果を期待することができる。 Moreover, according to this invention, since the transparent container is used, the contents can be visually observed from the outside, and the commercial value can be surely appealed. For example, the contents of the contents that contain the voluminous flesh, the state in which ice confections with fruits are placed around the cylindrical ice cream, milky white ice cream and other colors of flesh or By arranging and mixing the fruit juice alternately in layers, the state in which various patterns are applied can be surely appealed. In particular, a large effect can be expected in fruit or fruit-containing desserts or fruit or fruit-containing ice cream that can visually appeal to a product.
以下、本発明を詳細に説明するが、本発明は以下に述べる個々の形態には限定されない。 Hereinafter, the present invention will be described in detail, but the present invention is not limited to the individual forms described below.
本発明に用いられる飲食品は、果肉入りアイスクリーム類(氷菓類を含む)、果汁入りアイスクリーム類(氷菓類を含む)、果肉入りデザート類、果汁入りデザート類などの、果肉または果汁の入っている飲食品であれば、特に限定されることはない。本発明に用いられる飲食品は、果肉と果汁の両方を含むものでもよく、果肉と果汁のいずれか一方を含むものでもよい。本発明に用いられる飲食品は、固形状、ペースト状等の食品でもよく、液状等の飲料でもよい。
飲食品の態様としては、特に限定されず、例えば、冷凍品、冷蔵品、常温保存品、加温品などが挙げられる。中でも、冷凍品及び冷蔵品が好ましい。冷凍品の中でも、以下に例示するアイスクリーム類は、嗜好性が高く、かつ視覚に訴えやすい点で、本発明において最も好ましい態様である。
なお、本明細書中、「飲食品」の語は、飲料、及び、飲料以外の食品を包含する。The food and drink used in the present invention contains fruit or fruit juices such as ice cream with fruit pulp (including ice confectionery), ice cream with fruit juice (including ice confectionery), dessert with fruit pulp, dessert with fruit juice, etc. If it is the food / beverage products which have, it will not specifically limit. The food and drink used in the present invention may contain both fruit and juice, or may contain one of fruit and juice. The food or drink used in the present invention may be a solid or pasty food or a liquid beverage.
It does not specifically limit as an aspect of food / beverage products, For example, frozen goods, refrigerated goods, normal temperature preservation goods, warmed goods etc. are mentioned. Of these, frozen products and refrigerated products are preferred. Among the frozen products, the ice creams exemplified below are the most preferred embodiment in the present invention because they have high palatability and are easy to appeal to the eye.
In the present specification, the term “food or beverage” includes beverages and foods other than beverages.
本発明の飲食品の一態様であるアイスクリーム類は、アイスクリーム、アイスミルク、ラクトアイス、氷菓等を含む。本発明に用いられるアイスクリーム類は、例えば、牛乳及び/又は乳製品と糖類などを主原料として用い、この主原料にその他の副原料(例えば、香料、安定剤、乳化剤等)を加えることによって製造することができる。
なお、本明細書中、アイスミルク、ラクトアイス、氷菓等は、アイスクリームと共に、アイスクリーム類に包含されるものとする。また、本明細書中、氷菓は、狭義の氷菓に加えて、かき氷、クラッシュアイス、ロックアイス等の、氷を含むフローズンデザート類を包含するものとする。Ice creams that are one embodiment of the food and drink of the present invention include ice cream, ice milk, lact ice, ice confectionery, and the like. The ice creams used in the present invention use, for example, milk and / or dairy products and sugars as main ingredients, and add other auxiliary ingredients (for example, fragrances, stabilizers, emulsifiers, etc.) to the main ingredients. Can be manufactured.
In addition, in this specification, ice milk, lacto ice, ice confectionery, etc. shall be included by ice cream with ice cream. Moreover, in this specification, frozen dessert shall include frozen desserts containing ice, such as shaved ice, crushed ice, and rock ice, in addition to narrowly-defined frozen dessert.
アイスクリーム類の原料は、具体的には、以下のとおりである。
主原料としては、獣乳(牛乳、羊乳、水牛乳等)、それを加工した成分調整乳(脱脂乳、部分脱脂乳、高脂肪乳、ミネラル調整乳、濃縮乳、脱脂濃縮乳等)、乳製品(クリーム、バター、練乳、粉乳、チーズ、発酵乳、乳清等)、油脂(ナタネ油、大豆油、パーム油、ヤシ油、ラードなどの動植物油脂等)、糖類(砂糖、麦芽糖、蔗糖、トレハロース、乳糖、水飴、ブドウ糖果糖液糖等)などが用いられる。
副原料としては、香料(バニラエッセンス等)、安定剤(ゼラチン、アルギン酸ソーダ、CMC、ローカストビーンガム、ペクチン等)、乳化剤(グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等)、色素などが用いられる。Specifically, the raw materials for ice creams are as follows.
The main ingredients are animal milk (milk, sheep milk, buffalo milk, etc.), component-adjusted milk processed from it (skimmed milk, partially skimmed milk, high-fat milk, mineral-adjusted milk, concentrated milk, skimmed concentrated milk, etc.), Dairy products (cream, butter, condensed milk, powdered milk, cheese, fermented milk, whey, etc.), fats and oils (animal and vegetable oils such as rapeseed oil, soybean oil, palm oil, palm oil, lard, etc.), sugars (sugar, maltose, sucrose) , Trehalose, lactose, starch syrup, glucose fructose liquid sugar, etc.).
As auxiliary materials, flavors (vanilla essence, etc.), stabilizers (gelatin, sodium alginate, CMC, locust bean gum, pectin, etc.), emulsifiers (glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, Lecithin, etc.) and pigments are used.
本発明の飲食品の材料である果肉及び/又は果汁を得るために用いられる果実としては、特に限定されないが、例えば、イチゴ、ラズベリー等のベリー類、オレンジ、レモン、グレープフルーツ等の柑橘類、メロン、スイカ等の瓜類、リンゴ、梨、マンゴー、パッションフルーツ、ブドウ、バナナ等が挙げられる。
本明細書中、「果肉及び/又は果汁」の語は、木の実類(クリ、ピーナッツ、アーモンド等)、野菜類(トマト、カボチャ、ニンジン等)等に由来する固形物、ペースト状物、液状物等も包含するものとする。The fruit used for obtaining the pulp and / or juice which is the material of the food and drink of the present invention is not particularly limited, but for example, berries such as strawberry and raspberry, citrus fruits such as orange, lemon and grapefruit, melon, Examples include melons such as watermelon, apples, pears, mango, passion fruit, grapes, bananas and the like.
In this specification, the term “fruit pulp and / or fruit juice” refers to solids, pastes, liquids derived from nuts (chestnuts, peanuts, almonds, etc.), vegetables (tomatoes, pumpkins, carrots, etc.), etc. Etc. are also included.
本発明において、果肉及び/又は果汁の好ましい形態例としては、果実の全体(例えば、イチゴ、ラズベリー)、果肉の小片(例えば、メロン)、ピューレ状の果肉(例えば、マンゴー)、果実を搾って得られる果汁(例えば、レモン)などが挙げられる。
果肉の小片は、例えば、果肉を適宜のサイズに裁断して、小片を得た後、この小片を、外側から目視できるように透明容器内に収容することによって、本発明の透明容器入り飲食品の一部を構成することができる。
ピューレ状の果肉、及び果汁は、単純に飲食品の材料として添加したり、あるいは、流動物の状態で添加して流動させた後、その流れが凍結して固定された状態で透明容器を透かして目視できるようにすることによって、本発明の透明容器入り飲食品の一部を構成することができる。In the present invention, preferable examples of the pulp and / or fruit juice include whole fruit (for example, strawberry, raspberry), small piece of fruit (for example, melon), puree-like fruit (for example, mango), and fruit. The obtained fruit juice (for example, lemon) etc. are mentioned.
For example, after the flesh is cut into an appropriate size to obtain a small piece, the flesh is contained in a transparent container so that it can be seen from the outside. Can constitute a part of
Puree-like flesh and fruit juice can be added simply as ingredients for food or drink, or added in a fluid state and allowed to flow, and then the transparent container is watermarked with the flow frozen and fixed. By making it visible, a part of food / beverage products with a transparent container of this invention can be comprised.
本発明の透明容器入り飲食品の製造方法としては、特定の方法に限定されず、例えば、主原料、副原料、果肉、果汁などの材料を適宜の量で用いて、常法に従い、混合、殺菌、冷却、透明容器への充填、包装等を行うことによって、透明容器入り飲食品を得る方法が挙げられる。 The method for producing a food and drink in a transparent container of the present invention is not limited to a specific method, for example, using materials such as main raw materials, auxiliary raw materials, pulp and fruit juice in appropriate amounts, mixing according to a conventional method, The method of obtaining food / beverage products with a transparent container by performing sterilization, cooling, filling to a transparent container, packaging, etc. is mentioned.
本発明に用いられる透明容器としては、ガラス、合成樹脂等を成形した実質的に透明な容器である。ここでの「実質的に透明」とは、本発明で規定する遮光波長領域以外の光の少なくとも一部を透過することによって、透明容器内の内容物を透明容器の外側から直接目視することができることである。 The transparent container used in the present invention is a substantially transparent container formed of glass, synthetic resin or the like. Here, “substantially transparent” means that the contents in the transparent container can be directly observed from the outside of the transparent container by transmitting at least a part of the light outside the light blocking wavelength region defined in the present invention. It can be done.
本発明に用いられる透明容器の全体が透明である必要は、ない。
部分的に透明である透明容器の例としては、内容表示用のラベルや印刷部分が不透明または半透明で、それ以外の部分が透明である容器や、透明部分と不透明部分とが複数の箇所で異なる模様を表すように組み合わされている意匠を有する容器や、看視窓程度の大きさの透明部分のみを有する、全体としては不透明な部分の多い容器などが挙げられる。したがって、換言すれば、本発明に用いられる透明容器は、容器の内部に充填された飲食品の少なくとも一部を容器の外側から目視することのできる透明な領域を有する容器である。The entire transparent container used in the present invention need not be transparent.
Examples of transparent containers that are partially transparent include a label for displaying contents and a printed part that is opaque or translucent, and other parts that are transparent, or a transparent part and an opaque part in multiple places. A container having a design combined to represent different patterns, a container having only a transparent part as large as a viewing window, and a large number of opaque parts as a whole are included. Therefore, in other words, the transparent container used in the present invention is a container having a transparent region where at least a part of the food or drink filled in the container can be visually observed from the outside of the container.
本発明に用いられる透明容器の材料としては、飲食品用の容器の材料として用いられている一般的な材料を適宜用いることができる。例えば、これらに限定されないが、ガラス、ポリエチレン、ポリプロピレン、ポリエチレンテレフタレート、ポリエチレンナフタレート、エチレン・1−アルケン共重合体、ナイロン、ポリスチレン、塩化ビニル等の合成樹脂が例示される。 As a material for the transparent container used in the present invention, a general material used as a material for containers for food and drink can be used as appropriate. Examples thereof include, but are not limited to, synthetic resins such as glass, polyethylene, polypropylene, polyethylene terephthalate, polyethylene naphthalate, ethylene / 1-alkene copolymer, nylon, polystyrene, and vinyl chloride.
本発明に用いられる透明容器の形状としては、特に限定されず、一般的なカップ形状、グラス形状、ボトル形状、パック形状、バーまたはスティック形状に対応した袋状などの、飲食品用の容器に適用しうる一般的な全ての形状が挙げられる。透明容器の製法についても、一般的な方法を用いることができる。 The shape of the transparent container used in the present invention is not particularly limited. For a container for food or drink such as a bag shape corresponding to a general cup shape, glass shape, bottle shape, pack shape, bar or stick shape. All common shapes that can be applied are listed. A general method can be used also about the manufacturing method of a transparent container.
本発明において、透明容器は、特定の波長領域の光を実質的に遮光するものである。
実質的に遮光される波長領域は、好ましくは、短波長側の特定の波長領域、及び、長波長側の特定の波長領域を含む。
実質的に遮光される短波長側の波長領域は、300nm〜500nm、好ましくは300nm〜480nm、さらに好ましくは300nm〜470nmであり、さらに好ましくは320nm〜470nm、さらに好ましくは340nm〜470nm、さらに好ましくは360nm〜470nm、さらに好ましくは380nm〜470nmである。
実質的に遮光される長波長側の波長領域は、550nm〜720nm、好ましくは580nm〜700nm、さらに好ましくは580nm〜690nm、さらに好ましくは580nm〜680nm、さらに好ましくは600nm〜680nmである。
実質的に遮光される部分の透過率(透過度)は、50%以下、好ましくは40%以下、より好ましくは30%以下、さらに好ましくは20%以下、特に好ましくは10%以下である。In the present invention, the transparent container substantially shields light in a specific wavelength region.
The wavelength region that is substantially shielded from light preferably includes a specific wavelength region on the short wavelength side and a specific wavelength region on the long wavelength side.
The wavelength region on the short wavelength side that is substantially shielded from light is 300 nm to 500 nm, preferably 300 nm to 480 nm, more preferably 300 nm to 470 nm, more preferably 320 nm to 470 nm, still more preferably 340 nm to 470 nm, and still more preferably. It is 360 nm to 470 nm, more preferably 380 nm to 470 nm.
The wavelength region on the long wavelength side that is substantially shielded from light is 550 nm to 720 nm, preferably 580 nm to 700 nm, more preferably 580 nm to 690 nm, still more preferably 580 nm to 680 nm, and still more preferably 600 nm to 680 nm.
The transmittance (transmittance) of the portion that is substantially shielded from light is 50% or less, preferably 40% or less, more preferably 30% or less, still more preferably 20% or less, and particularly preferably 10% or less.
透明容器に上記光学的特性を付与する方法としては、これに限定されないが、例えば、前記波長領域に高い吸収特性を有する遮光性の顔料または染料(以下、「遮光性顔料等」ともいう。)などを用いる方法が挙げられる。例えば、透明容器の主材料(例えば、ガラス、合成樹脂等)に遮光性顔料等を事前にあるいは成形時に添加して、透明容器を形成する方法や、成形後の透明容器本体の外表面の所定の領域に、遮光性顔料等を含む塗料を塗布して、透明容器本体の外表面の一部に遮光性塗布層を形成させてなる透明容器を作製する方法や、成形後の透明容器本体の外表面の所定の領域に、遮光性顔料等で着色された遮光性フィルムを密着して積層させて、透明容器本体の外表面の一部に遮光性フィルムを貼付してなる透明容器を作製する方法などが挙げられる。
遮光性顔料等としては、飲食品の容器に用いられている一般的な顔料または染料を、適宜、使用条件に合わせて、一種を単独でまたは二種以上を組み合わせて用いることができる。The method for imparting the above optical characteristics to the transparent container is not limited to this. For example, a light-shielding pigment or dye having high absorption characteristics in the wavelength region (hereinafter also referred to as “light-shielding pigment etc.”). And the like. For example, a method for forming a transparent container by adding a light-shielding pigment or the like to the main material (for example, glass, synthetic resin, etc.) of the transparent container in advance or at the time of molding, or a predetermined outer surface of the transparent container body after molding A method for producing a transparent container in which a light-shielding pigment is applied to a region of the transparent container body to form a light-shielding coating layer on a part of the outer surface of the transparent container body, A light-shielding film colored with a light-shielding pigment or the like is adhered to and laminated on a predetermined region of the outer surface to produce a transparent container in which the light-shielding film is attached to a part of the outer surface of the transparent container body. The method etc. are mentioned.
As the light-shielding pigment and the like, general pigments or dyes used in food and drink containers can be used singly or in combination of two or more according to the use conditions.
以下、実施例によって本発明をさらに詳細に説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by these Examples.
[実験例1]
アイスクリーム類に使用する一般的なイチゴ果肉入り冷凍ピューレを、該冷凍ピューレと水の合計量中の冷凍ピューレの割合が2質量%になるように水と混合して、分散液を調製した。
次いで、この分散液100mlを透明容器に入れて、6個の試料(透明容器入り飲食品を模したもの)を作製した。
6個の試料の各々を、特定の波長領域に高い吸収特性を有する遮光性フィルム(赤色、青色、黄色、緑色)、アルミ箔(略遮光状態としての対照)、及び透明フィルム(透光状態としての対照)のいずれかで覆った。それぞれの試料について、−25℃の温度で冷凍させた状態下で、約2,000ルクスの光を3日間照射する曝露試験を行った。その後、以下に示す方法によって、官能試験及び香気成分分析を実施した。
なお、緑色の遮光性フィルムを用いた試料は、図1に示すとおり、本発明に該当する実施例である。赤色、青色及び黄色の遮光性フィルムを用いた試料、アルミ箔を用いた試料、及び、透明フィルムを用いた試料は、図1に示すとおり、本発明に該当しない比較例である。ただし、比較例である前記の各色に近似する色の中には、本発明で規定する特定の波長領域の光を実質的に遮光するものが含まれる可能性がある。つまり、本発明で用いられる透明容器は、本発明で規定する透明容器の条件を満たすものである限り、任意の色を有し得るものである。[Experiment 1]
A general strawberry pulp-containing frozen puree used in ice creams was mixed with water so that the ratio of the frozen puree to the total amount of the frozen puree and water was 2% by mass to prepare a dispersion.
Next, 100 ml of this dispersion was placed in a transparent container to prepare six samples (simulating food and drink in a transparent container).
Each of the six samples is divided into a light-shielding film (red, blue, yellow, green) having high absorption characteristics in a specific wavelength region, an aluminum foil (control as a substantially light-shielded state), and a transparent film (as a light-transmitting state). Covered with either). Each sample was subjected to an exposure test in which light of about 2,000 lux was irradiated for 3 days under the condition of being frozen at a temperature of −25 ° C. Then, the sensory test and the aroma component analysis were implemented by the method shown below.
In addition, the sample using a green light-shielding film is an Example applicable to this invention, as shown in FIG. A sample using a red, blue, and yellow light-shielding film, a sample using an aluminum foil, and a sample using a transparent film are comparative examples not corresponding to the present invention, as shown in FIG. However, there is a possibility that the color that approximates each of the above-described colors, which is a comparative example, may include one that substantially blocks light in a specific wavelength region defined in the present invention. That is, the transparent container used in the present invention can have any color as long as it satisfies the conditions of the transparent container defined in the present invention.
[官能試験の方法]
専門パネリスト5名(男性1名、女性4名)による官能試験を行い、金属臭の有無とその感覚的な強度について、0(感知しない)から5(強烈に金属臭を感知する)までのスコアにより、官能評価の平均スコアを算出して、官能性を判定した。[Method of sensory test]
A sensory test was conducted by 5 expert panelists (1 male and 4 female) and scored from 0 (not detected) to 5 (detected intensely metal odor) for the presence of metal odor and its sensory intensity. Thus, the average score of sensory evaluation was calculated to determine the functionality.
[香気成分の測定方法]
光照射後の各試料の内容物(分散液)2g及び飽和食塩水8gを、分析用容器(容量;20ml)中に収容した後、この分析用容器内のヘッドスペース中の香気成分を、固相マイクロ抽出(抽出条件:60℃、40分間、固相マイクロファイバー:SPME fiber 85μm Carboxen/PDMS、SUPELCO社製)により抽出した。その後、GC/MS分析(装置:6890N/5975、Agilent社製;GC用カラム:DB−WAX、J&W社製;測定条件:250℃、5分間;GCオーブン温度:40℃(5分間)→(15℃/分の昇温)→250℃(10分間);全イオン検出モード(質量範囲:m/z 35−300))によって、香気成分の量を測定した。
測定は、「2−Heptenal」(2−ヘプテナール)、「2−Octenal」(2−オクテナール)、及び「1−Octen−3−one」(1−オクテン−3−オン)について行なった。これら3種の成分は、酸化の指標成分である。これら3種の成分の測定値の総和は、10μg/L以上の濃度の場合を「多」、5μg/L以上、10μg/L未満の濃度の場合を「中」、1μg/L以上、5μg/L未満の場合を「少」として、評価した。[Measurement method of aroma components]
After 2 g of the contents (dispersion liquid) of each sample and 8 g of saturated saline after light irradiation were accommodated in an analysis container (capacity: 20 ml), the aroma components in the head space in the analysis container were fixed. Extraction was performed by phase microextraction (extraction conditions: 60 ° C., 40 minutes, solid phase microfiber: SPME fiber 85 μm Carboxen / PDMS, manufactured by SUPELCO). Then, GC / MS analysis (apparatus: 6890N / 5975, manufactured by Agilent; GC column: DB-WAX, manufactured by J &W; measurement conditions: 250 ° C., 5 minutes; GC oven temperature: 40 ° C. (5 minutes) → ( 15 ° C./min temperature increase) → 250 ° C. (10 min); total ion detection mode (mass range: m / z 35-300))).
The measurement was performed on “2-Heptenal” (2-heptenal), “2-Octenal” (2-octenal), and “1-Octen-3-one” (1-octen-3-one). These three components are oxidation indicator components. The sum of the measured values of these three components is “high” when the concentration is 10 μg / L or more, “medium” when the concentration is 5 μg / L or more and less than 10 μg / L, 1 μg / L or more, and 5 μg / L. The case of less than L was evaluated as “low”.
[吸収スペクトルの測定]
前記の各フィルムの波長300nm〜800nmにおける吸収スペクトルを、分光光度計(V−530;日本分光(株)製)を用いて測定した。その結果を図1に示す。[Measurement of absorption spectrum]
The absorption spectrum at a wavelength of 300 nm to 800 nm of each film was measured using a spectrophotometer (V-530; manufactured by JASCO Corporation). The result is shown in FIG.
[官能試験の結果]
官能試験の結果、6つの試料の官能評価の平均スコアの順位は、以下のとおりであった。なお、括弧内の数値は、官能評価の平均スコアである。
アルミ箔(0)<緑色(0.2)<青色(1.2)<黄色(2.0)≒透明(2.2)≒赤色(2.4)
6つの試料について、上記の順番で「金属臭」が感知された。緑色の遮光性フィルムを用いた試料の金属臭は、青色等の遮光性フィルムを用いた試料の金属臭に比べて、弱かった。[Results of sensory test]
As a result of the sensory test, the ranks of the average scores of the sensory evaluation of the six samples were as follows. In addition, the numerical value in a parenthesis is an average score of sensory evaluation.
Aluminum foil (0) <green (0.2) <blue (1.2) <yellow (2.0) ≈transparent (2.2) ≈red (2.4)
For the six samples, “metal odor” was detected in the above order. The metal odor of the sample using the green light-shielding film was weaker than the metal odor of the sample using the blue light-shielding film.
[香気成分の測定結果]
香気成分の測定の結果、酸化の指標成分である「2−Heptenal」、「2−Octenal」及び「1−Octen−3−one」の生成量は、赤色、黄色及び青色の遮光性フィルムをそれぞれ施した試料において多かった(図2参照)。これら3色間では、香気成分の量の差は、ほとんど認められなかった。
一方、緑色の遮光性フィルムを施した試料においては、「2−Heptenal」、「2−Octenal」及び「1−Octen−3−one」の生成量は、非常に少なかった。[Measurement results of aroma components]
As a result of the measurement of the fragrance component, the amount of “2-Heptenal”, “2-Octenal” and “1-Octen-3-one”, which are the index components of oxidation, is determined by the red, yellow and blue light-shielding films, respectively. It was more in the applied samples (see FIG. 2). There was almost no difference in the amount of fragrance components between these three colors.
On the other hand, in the sample to which the green light-shielding film was applied, the amount of “2-Heptenal”, “2-Octenal”, and “1-Octen-3-one” produced was very small.
以上の試験結果を表1にまとめて示す。 The above test results are summarized in Table 1.
表1に示す結果から明らかなように、本発明に該当する緑色の遮光性フィルムを用いた試料では、オフフレーバーの原因となる酸化指標成分である「2−Heptenal」、「2−Octenal」及び「1−Octen−3−one」の濃度が他の試料と比べて著しく低く、これら3種の成分の発生が大きく抑制されていることが判る。また、この結果は、官能試験によっても確認することができた。 As is clear from the results shown in Table 1, in the sample using the green light-shielding film corresponding to the present invention, “2-Heptenal”, “2-Octual”, which are oxidation index components that cause off-flavor, and It can be seen that the concentration of “1-Octen-3-one” is significantly lower than the other samples, and the generation of these three components is greatly suppressed. This result could also be confirmed by a sensory test.
[実験例2]
透明容器に入った果汁及び果肉を計5%含む市販の氷菓(商品名「明治氷いちごフラッペ」150ml;明治乳業株式会社製)6個を用意した。なお、透明容器はポリスチレン製であり、容器本体の一部に塗料が塗布されたものである。なお、この氷菓は、氷いちごの部分(換言すると、氷とシロップからなるもの)と、フロート部分(換言すると、バニラアイスからなるもの)とから構成されている。
6個の試料の各々を、特定の波長領域に高い吸収特性を有する遮光性フィルム(赤色、青色、黄色、緑色)、アルミ箔(略遮光状態としての対照)、及び透明フィルム(透光状態としての対照)のいずれかで覆った。それぞれの試料について、−25℃の温度で冷凍させた状態下で、約2,000ルクスの光を7日間照射する曝露試験を行った。
なお、前記の遮光性フィルム、アルミ箔、及び透明フィルムは、いずれも、実験例1で用いたものと同じものである。
その後、外側の「氷いちご」の部分のみを取り出し、この「氷いちご」の部分について、以下に示す方法によって、官能試験及び香気成分分析を実施した。
なお、実験例1で説明したとおり、緑色の遮光性フィルムを用いた試料は、本発明に該当する実施例である。赤色、青色及び黄色の遮光性フィルムを用いた試料、アルミ箔を用いた試料、及び、透明フィルムを用いた試料は、本発明に該当しない比較例である。[Experiment 2]
Six commercially available ice confections (trade name “Meiji Ice Strawberry Frappe” 150 ml; manufactured by Meiji Dairies Co., Ltd.) containing a total of 5% of fruit juice and pulp contained in a transparent container were prepared. The transparent container is made of polystyrene, and a paint is applied to a part of the container body. The ice confectionery is composed of an ice strawberry portion (in other words, composed of ice and syrup) and a float portion (in other words, composed of vanilla ice).
Each of the six samples is divided into a light-shielding film (red, blue, yellow, green) having high absorption characteristics in a specific wavelength region, an aluminum foil (control as a substantially light-shielded state), and a transparent film (as a light-transmitting state). Covered with either). Each sample was subjected to an exposure test in which light of about 2,000 lux was irradiated for 7 days under the condition of being frozen at a temperature of −25 ° C.
The light-shielding film, the aluminum foil, and the transparent film are all the same as those used in Experimental Example 1.
Thereafter, only the outer “ice strawberry” portion was taken out, and the sensory test and aroma component analysis were performed on the “ice strawberry” portion by the following methods.
In addition, as demonstrated in Experimental example 1, the sample using a green light-shielding film is an Example applicable to this invention. A sample using a red, blue and yellow light-shielding film, a sample using an aluminum foil, and a sample using a transparent film are comparative examples not corresponding to the present invention.
[官能試験の方法]
専門パネリスト5名(男性2名、女性3名)による官能試験を行い、金属臭の有無とその感覚的な強度について、0(感知しない)から5(強烈に金属臭を感知する)までのスコアにより、官能評価の平均スコアを算出して、官能性を判定した。[Method of sensory test]
A sensory test was conducted by 5 specialist panelists (2 men and 3 women), and the score from 0 (not detected) to 5 (detected metal odor intensely) for the presence of metal odor and its sensory intensity. Thus, the average score of sensory evaluation was calculated to determine the functionality.
[香気成分の測定方法]
GC/MS分析の装置として、「6890N/5975」(Agilent社製)に代えて、「6890/5973」(ヒューレットパッカード社製)を用い、かつ、GC/MS分析において、「全イオン検出モード(質量範囲:m/z 35−300)」に代えて、「選択イオン検出モード(選択質量:m/z 55、70、83)」を用いた以外は実験例1の「香気成分の測定方法」と同様にして、香気成分を測定し、評価した。なお、上述のとおり、実験例2では、「氷いちご」の部分のみを測定対象としており、フロート部分(バニラアイスの部分)は測定対象外である。[Measurement method of aroma components]
In place of “6890N / 5975” (manufactured by Agilent) as a GC / MS analysis apparatus, “6890/5597” (manufactured by Hewlett-Packard) was used. In GC / MS analysis, “all ion detection mode ( “Measurement method of aroma components” in Experimental Example 1 except that “selected ion detection mode (selected mass: m / z 55, 70, 83)” was used instead of “mass range: m / z 35-300)” In the same manner as above, the aroma component was measured and evaluated. As described above, in Experimental Example 2, only the “ice strawberry” portion is the measurement target, and the float portion (vanilla ice portion) is not the measurement target.
[官能試験の結果]
官能試験の結果、6つの試料の官能評価の平均スコアの順位は、以下のとおりであった。なお、括弧内の数値は、官能評価の平均スコアである。
アルミ箔(0)<緑色(2.1)<青色(3.3)<透明(3.5)≒黄色(3.7)≒赤色(3.7)
6つの試料について、上記の順番で「金属臭」が感知された。緑色の遮光性フィルムを用いた試料の金属臭は、青色等の遮光性フィルムを用いた試料の金属臭に比べて、弱かった。[Results of sensory test]
As a result of the sensory test, the ranks of the average scores of the sensory evaluation of the six samples were as follows. In addition, the numerical value in a parenthesis is an average score of sensory evaluation.
Aluminum foil (0) <green (2.1) <blue (3.3) <transparent (3.5) ≈yellow (3.7) ≈red (3.7)
For the six samples, “metal odor” was detected in the above order. The metal odor of the sample using the green light-shielding film was weaker than the metal odor of the sample using the blue light-shielding film.
[香気成分の測定結果]
香気成分の測定の結果、酸化の指標成分である「2−Heptenal」、「2−Octenal」及び「1−Octen−3−one」の生成量は、赤色、黄色の遮光性フィルムをそれぞれ施した試料において多かった(図3参照)。これら2色間では、香気成分の量の差は、ほとんど認められなかった。
一方、緑色の遮光性フィルムを施した試料においては、「2−Heptenal」、「2−Octenal」及び「1−Octen−3−one」の生成量は、非常に少なかった。[Measurement results of aroma components]
As a result of the measurement of the aroma component, red, yellow light-shielding films were applied to the amounts of “2-Heptenal”, “2-Octenal”, and “1-Octen-3-one”, which are oxidation index components, respectively. There were many in the sample (see FIG. 3). There was almost no difference in the amount of aroma components between these two colors.
On the other hand, in the sample to which the green light-shielding film was applied, the amount of “2-Heptenal”, “2-Octenal”, and “1-Octen-3-one” produced was very small.
以上の試験結果を表2にまとめて示す。 The above test results are summarized in Table 2.
表2に示す結果から明らかなように、本発明に該当する緑色の遮光性フィルムを用いた試料では、オフフレーバーの原因となる酸化指標成分である「2−Heptenal」、「2−Octenal」及び「1−Octen−3−one」の濃度が他の試料と比べて著しく低く、これら3種の成分の発生が大きく抑制されていることが判る。また、この結果は、官能試験によっても確認することができた。 As is clear from the results shown in Table 2, in the sample using the green light-shielding film corresponding to the present invention, “2-Heptenal”, “2-Octual”, which are oxidation index components that cause off-flavor, and It can be seen that the concentration of “1-Octen-3-one” is significantly lower than the other samples, and the generation of these three components is greatly suppressed. This result could also be confirmed by a sensory test.
本発明の透明容器入り飲食品は、太陽光や蛍光灯の影響を受けやすい店頭に陳列販売された場合であっても、光曝露による酸化に起因するオフフレーバーの発生が少なく、飲食時に金属臭などのオフフレーバーを呈さないという優れた特性を有する。本発明の透明容器入り飲食品は、ショーケースなどの店頭陳列であっても、長期間に亘って販売することが可能である。
また、本発明では、透明容器を用いているので、内容物の特長であるボリューム感のある果肉や、様々な模様など、視覚の良さを訴求することができ、商品価値をアピールすることができる。The food / beverage products in the transparent container of the present invention are less likely to cause off-flavor due to oxidation due to light exposure even when they are displayed and sold in stores that are susceptible to the influence of sunlight and fluorescent lamps. It has an excellent characteristic that it does not exhibit off-flavor. The food / beverage products in the transparent container of the present invention can be sold over a long period of time even in store displays such as showcases.
In addition, since a transparent container is used in the present invention, it is possible to appeal the visual goodness such as the flesh with a sense of volume, which is a feature of the contents, and various patterns, and it is possible to appeal the commercial value. .
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US8623481B2 (en) | 2012-02-10 | 2014-01-07 | Multisorb Technologies, Inc. | Film with oxygen absorbing regions |
WO2016139578A1 (en) * | 2015-03-02 | 2016-09-09 | Nestec S.A. | Visible light barrier for dairy packaging |
JP7096094B2 (en) * | 2017-07-28 | 2022-07-05 | 積水化学工業株式会社 | Resin transparent fitting |
CN111526730B (en) | 2017-12-29 | 2024-02-23 | 卡夫食品集团品牌有限责任公司 | Improved oxidative stability of oil-in-water emulsions using natural stabilizers |
US11628998B2 (en) | 2018-12-13 | 2023-04-18 | Johnson & Johnson Vision Care, Inc. | Ultraviolet light inhibiting contact lens package |
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WO2001097624A1 (en) * | 2000-06-20 | 2001-12-27 | Calpis Co., Ltd. | Acidic milky drink |
JP2006321152A (en) * | 2005-05-20 | 2006-11-30 | Toyo Seikan Kaisha Ltd | Lightproof container and its manufacturing method |
JP2007135509A (en) * | 2005-11-21 | 2007-06-07 | Meiji Milk Prod Co Ltd | Dairy food and drink packed in transparent container, and method for producing the same |
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JP2007135509A (en) * | 2005-11-21 | 2007-06-07 | Meiji Milk Prod Co Ltd | Dairy food and drink packed in transparent container, and method for producing the same |
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