JP6599157B2 - Aerosol product and method for producing noodle filament discharge - Google Patents

Description

  The present invention relates to an aerosol product and a method for producing a noodle filament discharge. More specifically, the present invention relates to an aerosol product and a noodle linear discharge product that can form a discharge product having an appearance like a noodle food product in which gelation is accelerated in a short time by heating the content after discharge. It relates to the manufacturing method.

  Conventionally, an aerosol product filled with food is known. Patent Document 1 proposes an aerosol can that ejects chocolate or the like in a mousse or whipped form. Patent Document 2 proposes a food in an aerosol container in which a composition that is a water-in-oil emulsion is sprayed in a mousse form.

JP 2005-73684 A JP 2004-201506 A

  However, the products described in Patent Document 1 and Patent Document 2 both inject the contents into a mousse and eat it as it is. For this reason, the obtained propellant is easily defoamed when heated, and is difficult to be used in foods for processing. For this reason, according to the products described in Patent Document 1 and Patent Document 2, it is not assumed that food to be used for food is provided after heating.

  The present invention has been made in view of such conventional problems, and is an aerosol that can be gelled in a short time by being heated after discharge and can form a discharge product having an appearance like noodle food. It aims at providing the manufacturing method of a product and noodle string discharge.

  The aerosol product of the present invention that solves the above problems mainly includes the following configurations.

(1) A container body filled with an edible stock solution that is heated after discharge and then used for edible use, a pressurizing agent, and a discharge member having discharge holes for discharging the edible stock solution are provided. The edible stock solution contains a gelling agent whose gelation is promoted by heating, and is discharged from the discharge member so that the cross-sectional area is 1 to ²⁰ mm ² and the discharge speed is 10 to 800 mm / second. Aerosol products.

  According to such a configuration, the edible stock solution containing the gelling agent is discharged from the discharge member into a noodle string by being discharged at a specific cross-sectional area and discharge speed. When the edible stock solution discharged in the form of noodles is heated, heat is easily transmitted and gelation is promoted within a short time (several seconds to several tens of seconds). As a result, the resulting discharge is easily maintained in a noodle string-like appearance, and can be grasped with, for example, chopsticks and can be eaten as it is. In addition, the aerosol product can be cooked in a short amount of time (creating noodle-like discharge). Furthermore, the amount of discharged material is easily adjusted by adjusting the discharge speed. Therefore, the aerosol product of the present invention can discharge a desired volume and eat. Furthermore, although the discharged material is noodle-like, the shape is maintained by a gelling agent and is not a cereal-derived noodle (such as udon). Therefore, the discharged product has a relatively low calorie and is useful as a supplement.

  (2) The gelling agent has a gelling temperature of 40 to 100 ° C., and the edible stock solution is heated by being discharged into water adjusted to a temperature equal to or higher than the gelling temperature, and gelation is promoted. The aerosol product according to (1).

  According to such a configuration, the edible stock solution is discharged into water adjusted to a temperature equal to or higher than the gelling temperature. Therefore, the edible stock solution is accelerated in gelation while being heated in water. As a result, the discharged material obtained retains the shape of the noodle strings and is easily eaten in a warm state.

  (3) The aerosol product according to (1) or (2), wherein the edible stock solution is heated after being discharged to reduce translucency.

  According to such a configuration, the edible stock solution is heated and thus the translucency is lowered and the appearance is changed. Therefore, it is easy to grasp whether or not the obtained discharge has changed to a state suitable for eating.

  (4) The container body includes an outer container filled with the edible stock solution, and an inner container filled with the pressurizing agent, having flexibility, and housed in the outer container. The aerosol product according to any one of (3) to (3).

  According to such a configuration, the outer container filled with the edible stock solution is pressurized by the pressurizing agent in the inner container. When the discharge operation is performed in this state, the inner container expands due to the pressure of the pressurizing agent and expands to the outside, and the edible stock solution in the outer container is pressurized through the outer peripheral surface of the inner container. As a result, the aerosol product can pressurize and discharge the edible stock solution in the external container regardless of the posture (orientation) at the time of discharge. The edible stock solution is filled between the inner container and the outer container. For this reason, the edible stock solution is easy to transmit the temperature in the refrigerator and easily adjust the temperature, for example, when the aerosol product is stored in the refrigerator. As a result, the aerosol product can easily cool or warm the edible stock solution.

  (5) The container main body is filled with the first edible stock solution including the edible stock solution, and the first filling material is filled with the pressurizing agent, has flexibility, and is accommodated in the external container. An internal container, and a second internal container that contains the edible stock solution and is filled with a second edible stock solution that is different from the first edible stock solution and is contained in the first internal container, the first edible A first passage for taking out the stock solution and a second passage for taking out the second edible stock solution are formed, and further includes a valve mechanism attached to the container body, and the discharge member is attached to the valve mechanism. The aerosol product according to any one of (1) to (3), having a discharge mechanism for discharging the first edible stock solution and the second edible stock solution, respectively.

  According to such a configuration, when the discharge operation is performed, the aerosol product expands to the outside when the first inner container expands due to the pressure of the pressurizing agent, and the outer container passes through the outer peripheral surface of the first inner container. Pressurize the first edible stock solution. Moreover, the 2nd edible stock solution in a 2nd internal container can be pressurized by shrink | contracting a 2nd internal container with the pressure of the pressurization agent in a 1st internal container. As a result, the aerosol product can separately store the first edible stock solution and the second edible stock solution made of different components, and can discharge them simultaneously.

  (6) In the discharge mechanism, one end of the first passage opens, an inner opening through which the first edible stock solution is discharged, and one end of the second passage opens, and the second edible stock solution is discharged. The aerosol product according to (5), further comprising an outer opening, wherein the outer opening is open so as to cover at least a part of the inner opening.

  According to such a configuration, at least a part of the first edible stock solution is covered with the second edible stock solution in the obtained discharge product. Therefore, in the aerosol product, a discharge product having excellent taste in which the first edible stock solution and the second edible stock solution made of different components are combined is obtained.

(7) A gel body containing gelling agent that promotes gelation by heating, and is filled with a edible stock solution used for food and a pressurizing agent, and a discharge hole for discharging the edible stock solution is formed. From the aerosol product comprising the discharged discharge member, the edible stock solution is submerged in water adjusted to a temperature equal to or higher than the gelation temperature of the gelling agent, the cross-sectional area is 1 to ²⁰ mm2, and the discharge speed is 10 to 800 mm / A method for producing a noodle string-like discharge product, wherein the noodle string-like discharge product is prepared by discharging the edible undiluted solution to promote gelation of the edible stock solution.

  According to such a configuration, the edible stock solution is discharged from the discharge member in the form of noodle strings. When the discharged edible stock solution is heated, heat is easily transmitted, and gelation is promoted within a short time (several seconds to several tens of seconds). As a result, the obtained discharge can be easily eaten as it is because the noodle-like appearance is easily maintained. In addition, the amount of discharged material is easily adjusted by adjusting the discharge speed. Therefore, the method for producing a noodle string discharge according to the present invention can discharge a desired volume as appropriate and can produce the noodle string discharge in a short time, which is convenient and useful as a supplement. It is.

  ADVANTAGE OF THE INVENTION According to this invention, the gelatinization is accelerated | stimulated in a short time by heating after discharge, and the manufacturing method of the noodles linear discharge product which can form the discharge product of the external appearance like a noodle foodstuff is provided. be able to.

FIG. 1 is a schematic cross-sectional view of an aerosol product according to one embodiment (first embodiment) of the present invention. FIG. 2 is an enlarged cross-sectional view of an aerosol product according to one embodiment (first embodiment) of the present invention. FIG. 3 is a photograph illustrating a state in which the discharge D is being discharged from the aerosol product according to one embodiment (first embodiment) of the present invention. FIG. 4 is a photograph for explaining a state in which the ejected material whose gelation has been promoted is scooped up with chopsticks 10 seconds after the ejection. FIG. 5 is a schematic cross-sectional view of an aerosol product according to an embodiment (second embodiment) of the present invention. FIG. 6 is an enlarged cross-sectional view of an aerosol product according to one embodiment (second embodiment) of the present invention. FIG. 7 is a schematic cross-sectional view of an aerosol product according to one embodiment (third embodiment) of the present invention. FIG. 8 is an enlarged cross-sectional view of an aerosol product according to an embodiment (third embodiment) of the present invention.

[First Embodiment]
<Aerosol products>
An aerosol product according to an embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a schematic cross-sectional view of an aerosol product 1 of the present embodiment. FIG. 2 is an enlarged cross-sectional view of the aerosol product 1 of the present embodiment. The aerosol product 1 mainly includes a container body 2 filled with an edible stock solution C and a pressurizing agent, a valve mechanism 3 attached to the container body 2, and a discharge member 4 attached to the valve mechanism 3. Each will be described below.

(Container body 2)
The container body 2 is composed of an outer container 5 filled with the edible stock solution C and an inner container 6 housed in the outer container 5 and filled with a pressurizing agent.

・ External container 5
The outer container 5 has a bottomed cylindrical shape having pressure resistance, a bottom portion, a cylindrical trunk portion, a shoulder portion that is tapered from the upper end of the trunk portion, and a cylindrical neck portion that extends from the upper end. , And the upper end mouth portion. A screw for attaching a cover cap 31 to be described later is formed on the outer periphery of the neck.

  The material of the outer container 5 is not particularly limited. Examples of such materials include various synthetic resins such as polyethylene terephthalate, metals such as aluminum and tin, and pressure-resistant glass. Among these, it is preferable that the material of the outer container 5 is various synthetic resins such as translucent polyethylene terephthalate because the remaining amount of the contents is easily understood.

・ Edible Stock Solution C
The edible stock solution C is a content filled in the outer container 5 and can be heated after discharge and then eaten. Moreover, the edible stock solution C contains a gelling agent. In the present embodiment, the gelling agent is a gelling agent that promotes gelation by heating (a gelling agent that exhibits so-called thermal gelation). In addition, in this specification, "thermo-gel" means not only the property that the edible stock solution C that has been in a liquid state before heating is gelled by heating, but also the edible stock solution that has been in a gel state before heating. C also includes a property that gelation is further promoted by heating to enhance gel strength. Therefore, the property of the edible stock solution C may be liquid or gel. Moreover, in this specification, "gelling is promoted" means that the gel strength is increased by a factor of 2 or more before and after heating at 90 ° C. for 10 seconds, for example. In this embodiment, “gel strength” can be measured by the following method. That is, the gel strength of the discharged product before heating is to measure the load (mN) when the content is discharged from an aerosol product onto a flat plate and the discharged product is crushed by 2 mm with a cylindrical rod (diameter 20 mm). Is obtained. In addition, the gel strength of the discharged product after heating is such that the contents are discharged from the aerosol product into 90 ° C. hot water, the solid discharged product is taken out on a flat plate, and discharged with a cylindrical rod (diameter 20 mm). It is obtained by measuring the load (mN) when crushing 2 mm. The load can be measured, for example, by using a small tabletop testing machine (EZ-S) manufactured by Shimadzu Corporation.

  The kind of gelling agent is not specifically limited, What is necessary is just a gelling agent by which gelatinization is accelerated | stimulated by heating. Specifically, the gelling agent preferably has a gelling temperature of 40 ° C. or higher, and more preferably 50 ° C. or higher. In addition, the gelling agent preferably has a gelling temperature of 100 ° C. or lower, more preferably 90 ° C. or lower. When the gelation temperature is less than 40 ° C., depending on the use environment, the edible stock solution C is accelerated in the container body 2. There is a possibility that ejection cannot be performed, for example, gelation is promoted in the ejection hole or ejection passage of the ejection member 4. On the other hand, when the gelation temperature exceeds 100 ° C., the edible stock solution C tends not to be sufficiently accelerated even when discharged to hot water. When the gelation temperature is within the above range, the edible stock solution C is heated by being discharged, for example, into water adjusted to a temperature equal to or higher than the gelation temperature based on the cross-sectional area and discharge speed of the discharge material described later. , Gelation can be promoted. Moreover, since the obtained noodle-line-like discharge thing is heat-retained in water, it is easy to be eaten with a warm state. Further, the edible stock solution C containing such a gelling agent can be easily heated by being discharged into a known warmed liquid (for example, hot water) or the like. Therefore, the aerosol product 1 can be easily prepared as a noodle string-like discharge, for example, even in a general household or on the go.

  A more specific example of the gelling agent is a cellulose derivative (cellulose ether) exhibiting thermal gel properties. For example, gelling agents include alkyl celluloses such as methylcellulose (MC), hydroxyalkylcelluloses such as hydroxypropylcellulose (HPC) and hydroxyethylcellulose (HEC), hydroxypropylmethylcellulose (HPMC), and hydroxyethylmethylcellulose (HEMC). , Hydroxyalkyl alkylcelluloses such as hydroxyethylethylcellulose (HEEC), sodium carboxymethylcellulose (CMC-Na), fermentation polysaccharides (curdlan) and the like. All of these have a gelation temperature of 40 to 100 ° C.

  The blending amount of the gelling agent may be a blending amount necessary for forming a noodle string-like discharge by promoting the gelation. For example, the gelling agent is preferably 0.5% by mass or more in the edible stock solution C, and more preferably 1% by mass or more. Moreover, it is preferable that it is 10 mass% or less in the edible stock solution C, and, as for a gelatinizer, it is more preferable that it is 7 mass% or less. When the blending amount is less than 0.5% by mass, the obtained edible stock solution C is not easily accelerated to gelation even when heated after discharge, and the discharged material cannot be grasped with chopsticks even when discharged into hot water. Tend. As a result, the obtained discharge is difficult to be formed into a noodle string and difficult to handle. Moreover, when such edible stock solution C is discharged into, for example, heated water, the momentum becomes strong and the water is likely to scatter. On the other hand, when the blending amount exceeds 10% by mass, the edible stock solution C tends to have a high viscosity, is not easily filled in the container body 2, and even if the container body 2 can be filled, the discharge speed tends to be slow. . As a result, such an aerosol product 1 tends to take a long time to reach a state where it can be eaten from the discharge operation.

  Returning to the description of the entire edible stock solution C, it is preferable that the edible stock solution C has a property of reducing translucency when heated after discharge. When gelation is promoted by heating the edible stock solution C, the translucency decreases, and for example, the appearance may change from a translucent state to a cloudy state. Therefore, it is easy to intuitively grasp whether or not the obtained discharge has changed to a state suitable for eating. Further, for example, the discharged substance changed to a cloudy state has an appearance like food such as red noodles and somen noodles. Therefore, the discharged material has a high preference.

  The edible stock solution C is preferably discharged at a cross-sectional area and a discharge speed, which will be described later, so that heat is easily transferred when heated after discharge, and gelation is preferably promoted in a short time. Specifically, the gelation speed of the edible stock solution C is such that gelation occurs within 10 seconds when discharged into 90 ° C. water in a state where the temperature of the edible stock solution C is adjusted to room temperature (for example, 25 ° C.). It is preferable that gelation be promoted within 5 seconds. In the present embodiment, whether or not gelation is promoted may be determined based on whether or not the appearance change has occurred in the case of the edible stock solution C accompanied by the appearance change. In addition, it may be used as a guideline whether or not the discharged edible stock solution C has changed until it shows strength enough to be received with, for example, chopsticks. In addition, the strength that can be obtained with chopsticks is preferably 40 mN or more, more preferably 50 mN or more, as measured by the gel strength measurement method described above. When the load is less than 40 mN, the edible stock solution C floating in water tends not to be scratched with chopsticks or the like and tends to tear off.

  Components other than the gelling agent in the edible stock solution C are not particularly limited. The edible stock solution C includes, for example, water, a water-soluble polymer, a food additive, and the like.

  Water is a solvent for dissolving the gelling agent. The water is not particularly limited as long as it is suitable for drinking as defined by the Food Sanitation Law, and examples thereof include water that passes the water quality standards of the Water Supply Law, mineral water, and the like.

  The water content is not particularly limited. If an example is given, it is preferable that water is 70 mass% or more in the edible stock solution C, and it is more preferable that it is 80 mass% or more. Moreover, it is preferable that water is 99 mass% or less in the edible stock solution C, and it is more preferable that it is 98 mass% or less. When the water content is less than 70% by mass, the gelling agent tends not to be sufficiently dissolved and dispersed, and the resulting edible stock solution C tends to be too viscous. On the other hand, when the content of water exceeds 99% by mass, the amount of gelling agent that can be blended is limited, and even when the edible stock solution C is discharged into hot water, it is difficult to gel and sufficient gel strength cannot be obtained. There is sex.

  In addition, the edible stock solution C may contain a polysaccharide (water-soluble polymer) other than the gelling agent for the purpose of adjusting the viscosity. Such water-soluble polymers include gums such as xanthan gum, carrageenan, gum arabic, tragacanth gum, cationized guar gum, guar gum, gellan gum, locust bean gum, dextran, sodium carboxymethyldextran, dextrin, gelatin, pectin, starch, Examples include corn starch, wheat starch, sodium alginate, modified potato starch, carboxyvinyl polymer, polyacrylate crosspolymer and the like.

  In the case of containing a water-soluble polymer, the content in the edible stock solution C is preferably 0.01% by mass or more, and more preferably 0.03% by mass or more. The content of the water-soluble polymer is preferably 5% by mass or less in the edible stock solution C, and more preferably 3% by mass or less. When the content of the water-soluble polymer is less than 0.01% by mass, the effect of adjusting the viscosity of the edible stock solution C tends to be difficult to obtain. On the other hand, when the content of the water-soluble polymer exceeds 5% by mass, the edible stock solution C has a viscosity that is too high and tends to be difficult to be discharged.

  In addition, the edible stock solution C may appropriately contain various optional components (food additives) that are usually used in technical fields such as food, as long as the thermal gel properties of the gelling agent are not impaired. Examples of such optional components include soup ingredients such as sodium glutamate, various seasonings such as salt and sugar, spices such as pepper and pepper, coloring agents, vitamins and the like.

  Moreover, the edible stock solution C of this embodiment is filled in the outer container 5. Therefore, the edible stock solution C is easy to transmit the temperature in the refrigerator and easily adjust the temperature, for example, when the aerosol product 1 is stored in the refrigerator. As a result, the aerosol product 1 can easily cool or warm the edible stock solution C.

・ Inner container 6
The inner container 6 is a container accommodated in the outer container 5. Further, the inner container 6 is a flexible bag body that can be appropriately expanded and contracted by a pressure difference. The inner container 6 is substantially in contact with the inner surface of the outer container 5 in a state before the edible stock solution C is filled in the space between the inner container 6 and the outer container 5, that is, substantially the same as the inner surface of the outer container 5. Have the same shape. The inner container 6 includes a bottom portion, a cylindrical barrel portion, a shoulder portion that is tapered from the upper end of the barrel portion, a cylindrical neck portion that extends from the upper end, a mouth portion at the upper end, and a mouth portion. It is comprised from the flange part 61 extended to the outer side of radial direction. Further, as shown in FIG. 1, the inner container 6 communicates the space between the outer container 5 and the inner container 6 filled with the edible concentrate C and the outside from the lower surface of the flange portion 61 to the outer periphery of the neck portion. A groove 62 is formed. The groove 62 constitutes a discharge path when the edible stock solution C is discharged to the outside. A valve mechanism 3 to be described later is attached to the mouth portion.

  Such an inner container 6 is molded from a synthetic resin such as a polyester such as polyethylene terephthalate or polycyclohexanedimethylene terephthalate, a polyamide such as nylon, or a polyolefin such as polyethylene or polypropylene by a biaxial stretch blow or the like. The The outer container 5 and the inner container 6 may be made of the same material or different materials. Moreover, you may blow-mold the outer container 5 and the inner container 6 simultaneously. In the present embodiment, “flexibility” means that when the edible stock solution C is filled in the space between the outer container 5 and the inner container 6, it shrinks, and when the edible stock solution C is discharged, the original shape is restored. A property that can be transformed to return.

-Pressure agent A pressure agent is a propellant for pressing the edible stock solution C with which the external container 5 was filled, and discharging it outside. Examples of the pressurizing agent include compressed gases such as carbon dioxide, nitrogen gas, compressed air, oxygen gas, and nitrous oxide gas.

  The pressure of the pressurizing agent is not particularly limited as long as it can press the edible stock solution C filled in the external container 5 and discharge it to the outside. For example, the pressure of the pressurizing agent is preferably filled so that the pressure at 20 ° C. in the outer container 5 is 0.2 MPa or more, and more preferably 0.3 MPa or more. The pressure of the pressurizing agent is preferably filled so that the pressure at 20 ° C. in the external container 5 is 1.0 MPa or less, and more preferably 0.8 MPa or less. By filling the inner container 6 so that the pressure of the pressurizing agent is 0.2 to 1.0 MPa, the aerosol product 1 can be used for the edible stock solution C in the outer container 5 when the valve mechanism 3 is opened. It can be pressed moderately through the outer peripheral surface of the inner container 6. As a result, the edible stock solution C is urged to be taken into the housing 35 of the valve mechanism 3 described later. Thereafter, the edible stock solution C passes through the in-stem passage 82, is sent to the discharge member 4, and is discharged.

(Valve mechanism 3)
The valve mechanism 3 is a member for closing the opening of the outer container 5 and the inner container 6 and sealing the outer container 5 and the inner container 6. The valve mechanism 3 includes a cover cap 31 that is fixed so as to close the openings of the outer container 5 and the inner container 6, and a valve main body 32 that is held by the cover cap 31 and held at a predetermined position in the outer container 5. Is mainly provided.

  The cover cap 31 is a member for attaching the valve mechanism 3 to the outer container 5 and the inner container 6. The cover cap 31 includes a cap main body 33 that holds the valve main body 32, and a substantially cylindrical edge 34 that extends downward on the outer peripheral edge of the cap main body 33. The cap body 33 is formed with an insertion hole through which a stem 8 described later is inserted at the center. On the inner surface of the edge portion 34, a screw that is screwed with a screw formed on the outer peripheral surface of the neck portion of the outer container 5 is formed.

  The valve body 32 includes a housing 35, a stem 8 in which a stem hole 81 communicating with the inside and outside of the outer container 5 is formed, and a stem rubber 36 that is attached around the stem hole 81 and closes the stem hole 81. Is mainly provided.

  The housing 35 is a member in which the stem 8 is accommodated. The housing 35 mainly includes a substantially cylindrical tube portion 351 having an upper opening, and a flange portion 352 extending outward from the upper end of the tube portion 351 in the radial direction. A resin-made elastic member 37 that urges the stem 8 upward is formed on the inner bottom surface of the cylindrical portion 351. The flange portion 352 includes a disk-shaped top surface portion, an upper surface side extending portion that extends upward from the upper surface of the top surface portion, and a lower side extending portion that extends downward from the lower surface. The downward extending portion is a substantially cylindrical portion. The outer peripheral surface of the downward extending portion is in contact with the inner peripheral surface of the inner container 6 with the O-ring interposed therebetween.

  The stem 8 is a substantially cylindrical portion, and is formed with an in-stem passage 82 through which the edible stock solution C taken into the housing 35 during discharge passes. In the vicinity of the lower end of the in-stem passage 82, a stem hole 81 that connects the space in the housing 35 and the in-stem passage 82 is formed.

  The stem hole 81 is closed by the inner peripheral surface of the stem rubber 36 when not discharging. At the upper end of the stem 8, the upper end of the in-stem passage 82 is opened. A discharge member 4 for discharging the edible stock solution C is attached to the upper end of the stem 8.

The cross-sectional area of the stem hole 81 is not particularly limited. As an example, the cross-sectional area of the stem hole 81 is 0.1 mm ² or more, and more preferably 0.15 mm ² or more. The cross-sectional area of the stem hole 81 is 2 mm ² or less, and more preferably 1.5 mm ² or less. When the cross-sectional area of the stem hole 81 is less than 0.1 mm ² , the edible stock solution C tends to be easily clogged. On the other hand, when the cross-sectional area of the stem hole 81 exceeds 2 mm ² , the discharge amount tends to be too large, and the discharged matter tends to be difficult to have a predetermined cross-sectional area.

  The stem rubber 36 is a member that is attached around the stem hole 81 and appropriately blocks the internal space of the housing 35 from the outside. The stem rubber 36 is a disk-shaped member having an insertion hole through which the stem 8 is inserted at the center. The inner diameter of the stem rubber 36 is slightly smaller than the outer diameter of the portion of the stem 8 where the stem hole 81 is formed, and the outer peripheral surface where the stem hole 81 of the stem 8 is formed at the inner peripheral surface when not discharging. The stem hole 81 is closed in close contact with the surface. The vicinity of the outer periphery of the stem rubber 36 is sandwiched between the upper portion of the cylindrical portion 351 of the housing 35 and the lower portion of the cover cap 31. Thereby, the stem rubber 36 is appropriately positioned in the valve mechanism 3.

  The elastic member 37 is a synthetic resin plate-like member that is held in the housing 35 in a compressed state and acts as a spring. The elastic member 37 is composed of four projecting pieces extending upward from the inner bottom surface of the cylindrical portion 351. The upper end of each protruding piece is in contact with the bottom surface of the stem 8. The elastic member 37 urges the stem 8 upward when not discharging. In addition, each protruding piece constituting the elastic member 37 is made of resin, and can be easily deformed when the stem 8 is pushed down. The elastic member 37 may be a metal spring generally used for an aerosol valve instead of the synthetic resin plate-like member.

(Discharge member 4)
The discharge member 4 is a member for discharging the edible stock solution C, and is attached to the upper end of the stem 8. The discharge member 4 mainly includes a nozzle portion 41 and an operation portion 42 that is operated by a user with a finger or the like. The nozzle portion 41 is a substantially cylindrical portion, and a discharge passage 44 through which the edible stock solution C passes is formed. An opening (discharge hole 43) is formed at the tip of the discharge passage 44. The edible stock solution C is discharged from the discharge hole 43.

In the present embodiment, the cross-sectional area of the discharge hole 43 is 0.7 mm ² or more, and preferably 1 mm ² or more. Moreover, the cross-sectional area of the discharge hole 43 is 60 mm ² or less, and preferably 55 mm ² or less. When the cross-sectional area of the discharge hole 43 is less than 0.7 mm ² , the cross-sectional area of the discharged product tends to be small, and the edible stock solution C discharged to the hot water tends to be difficult to scoop with chopsticks or the like and easily torn off. On the other hand, when the cross-sectional area of the discharge hole 43 exceeds 60 mm ² , the cross-sectional area of the discharged product tends to be large, and the edible stock solution C discharged to the hot water tends to take a long time for gelation.

  The length of the discharge passage 44 is not particularly limited. For example, the length of the discharge passage 44 is preferably 3 mm or more, and more preferably 5 mm or more. Further, the length of the discharge passage 44 is preferably 50 mm or less, and more preferably 45 mm or less. When the length of the discharge passage 44 is less than 3 mm, since the resistance is small, the discharge speed becomes too fast and tends to be scattered when discharged to a discharge target (for example, water stored in a storage container described later). On the other hand, when the length of the discharge passage 44 exceeds 50 mm, there is a tendency that the resistance is large and the discharge speed is slow, and the discharge passage 44 is easily clogged.

  In the present embodiment, the number and shape of the discharge holes 43 are not particularly limited. The number and shape of the discharge holes 43 can be appropriately set according to the desired thickness and shape of the noodle string-like discharge. For example, in order to form a discharge material having a shape like udon, one or a plurality of discharge holes 43 may be provided. In addition, when providing two or more, it is preferable that the discharge material discharged from each discharge hole 43 is discharged away so that each may not adhere. From such a viewpoint, it is preferable that the distance between the discharge hole 43 and the discharge hole 43 is at least as large as the diameter of the discharged material.

  On the other hand, in order to form an ejected material such as buckwheat or pasta (long pasta, spaghetti), the number of ejection holes 43 may be one or more. Further, the shape of the discharge hole 43 may be substantially circular. In addition, the shape of the discharge hole 43 may be flat, or the shape of the discharge hole 43 may be formed in a complicated manner in order to obtain a discharge object such as a cylinder or a spiral. When the number of discharge holes 43 is 2 or more, the cross-sectional area of the discharge hole 43 is represented by the cross-sectional area of the largest discharge hole among the two or more discharge holes 43. In this embodiment, the discharge hole 43 which consists of one substantially circular opening is illustrated.

<Manufacturing method of noodle filament discharge>
Next, the manufacturing method of the noodle string-like discharged product of one embodiment of the present invention using the aerosol product 1 of the present embodiment will be described with reference to FIG. 3 in addition to FIGS. In the present embodiment, the aerosol product 1 is preferably used in an inverted state. FIG. 3 is a photograph for explaining a state in which the discharge D is being discharged from the aerosol product 1 of the present embodiment. As described above, the aerosol product 1 includes an edible stock solution C containing a gelling agent whose gelation is promoted by heating, a container body 2 filled with a pressurizing agent, and a valve mechanism 3 attached to the container body 2. And a discharge member 4 that is attached to the valve mechanism 3 and has a cross-sectional area of 0.7 to 60 mm ² and is formed with a discharge hole 43 through which the edible stock solution C is discharged.

  In the present embodiment, when the discharge member 4 is pushed down, the stem 8 of the valve mechanism 3 is pushed down. Thereby, the stem rubber 36 bends downward and the stem hole 81 is opened. As a result, the outside container 5 communicates with the outside.

  When the inside of the outer container 5 communicates with the outside, the pressurizing agent in the inner container 6 presses the outer peripheral surface of the flexible inner container 6 from the inside toward the outside. Thereby, the inner container 6 expands. As a result, the edible stock solution C in the external container 5 is taken into the housing 35 of the valve mechanism 3. Thereafter, the edible stock solution C passes through the in-stem passage 82 and is sent to the discharge member 4. The edible stock solution C taken into the discharge member 4 passes through the discharge passage 44 and is then discharged from the discharge hole 43.

The cross-sectional area of the discharged material when the edible stock solution C is discharged may be 1 mm ² or more, and is preferably adjusted to 1.5 mm ² or more. Further, the cross-sectional area of the discharged material may be 20 mm ² or less, and is preferably adjusted to 15 mm ² or less. When the cross-sectional area of the discharged material is less than 1 mm ² , the edible stock solution C is difficult to be discharged in the form of noodle strings, and even if discharged to hot water, the discharged material is difficult to crawl and tends to be broken. On the other hand, when the cross-sectional area of the discharged material exceeds 20 mm ² , heat is hardly transmitted to the central portion of the discharged material even if discharged to hot water, and the time required for gelation tends to increase. When there are two or more discharge holes, the cross-sectional area of the discharge material is represented by the cross-sectional area of the largest discharge material among the discharge materials discharged from two or more discharge holes.

  The discharge speed of the edible stock solution C at the time of discharge may be 10 mm / second or more, and is preferably adjusted to 20 mm / second or more. Moreover, the discharge speed should just be 800 mm / sec or less, and it is preferable to be adjusted to 500 mm / sec or less. When the discharge speed is less than 10 mm / second, it takes time to discharge, and therefore, when discharging to hot water, there is a risk of burns due to the steam of the hot water. In addition, the edible stock solution C is easy to tear and is not easily discharged in the form of noodle strings. On the other hand, when the discharge speed exceeds 800 mm / second, the edible stock solution C is likely to scatter when discharged to a discharge target (for example, water stored in a storage container described later).

  The aerosol product 1 of the present embodiment can discharge the edible stock solution C only while the discharge member 4 is pushed down. Therefore, the amount of discharged material is easy to adjust. As a result, the aerosol product 1 can appropriately discharge only a desired volume.

  In this embodiment, the discharge material D is heated after discharge. It does not specifically limit as a heating method. For example, the heating can be performed by discharging the discharge D into water adjusted to a temperature higher than the gelation temperature of the gelling agent contained in the edible stock solution C. More specifically, as shown in FIG. 3, the discharge D can be discharged to a storage container in which, for example, 90 ° C. water is stored. As shown in FIG. 3, the discharged discharged material D is relatively highly transparent and has a weak gel shape (liquid having viscosity). The liquid stored in the storage container is not particularly limited. In addition to water, the liquid may be a soup in which various seasonings are dissolved, noodle soup, or the like.

  The heated discharge material D is promoted to gel in a short time. FIG. 4 is a photograph for explaining a state in which the ejected material D1 whose gelation has been promoted is scooped up with chopsticks after 10 seconds have elapsed since ejection. As shown in FIG. 4, the discharged material D <b> 1 whose gelation has been promoted can be easily scooped up with tableware such as chopsticks. Further, in the example shown in FIG. 4, the discharged material D <b> 1 whose gelation has been promoted is reduced in permeability due to being heated and changed to white. As a result, the discharge material D1 has a udon-like appearance. Moreover, since the discharge material D1 has changed into white, it can be easily grasped that gelation is promoted.

  As described above, according to the aerosol product 1 of the present embodiment, the edible stock solution C is discharged from the discharge member 4 in the form of noodle strings. The discharged edible stock solution C is heated and gelation is promoted within a short time (for example, about 10 seconds). As a result, the obtained discharge can be easily eaten as it is because the noodle-like appearance is easily maintained. In addition, when the temperature of the discharged material decreases in the mouth, the gel strength decreases again. Therefore, the discharged material is easy to chew and is useful for, for example, infants and elderly people with weak chewing power. Furthermore, by adjusting the discharge time, the discharge amount is easily adjusted, which is useful as a supplement. For this reason, the method for producing a noodle string-like discharge according to the present invention is capable of discharging a desired capacity as appropriate, and can produce the noodle string-like discharge in a short time, which is convenient. In addition, you may give elasticity by using wheat etc. in order to make it crunchy.

[Second Embodiment]
<Aerosol products>
An aerosol product according to an embodiment of the present invention will be described with reference to the drawings. FIG. 5 is a schematic cross-sectional view of the aerosol product 1a of the present embodiment. FIG. 6 is an enlarged cross-sectional view of the aerosol product 1a of the present embodiment. The aerosol product 1a includes a container body 2a filled with a first edible concentrate C1, a second edible concentrate C2, and a pressurizing agent, a valve mechanism 3a attached to the container body 2a, and a discharge member 4a attached to the valve mechanism 3a. And by operating the discharge member 4a, two types of stock solutions (first edible stock solution C1 and second edible stock solution C2) can be ejected simultaneously. Each will be described below. In the following description, the same components as those of the aerosol product 1 (see FIG. 1) described in the first embodiment are denoted by the same reference numerals, and description thereof is omitted as appropriate.

(Container body 2a)
The container body 2a includes an outer container 5a, a first inner container 6a accommodated in the outer container 5a, and a second inner container 7a accommodated in the first inner container 6a.

・ External container 5a
The outer container 5a is the same member as the outer container 5 (see FIG. 1) described in the first embodiment. The outer container 5a is filled with the first edible stock solution C1 similar to the edible stock solution C (see FIG. 1) described above in the first embodiment.

・ First inner container 6a
The first inner container 6a is a member similar to the inner container 6 (see FIG. 1) described above in the first embodiment, has flexibility, and is accommodated in the outer container 5a. The first inner container 6a is filled with the pressurizing agent described above in the first embodiment.

・ Second inner container 7a
The second inner container 7a is a container accommodated in the first inner container 6a, and is a flexible bag body that can be appropriately expanded by a pressure difference. The second inner container 7a is filled with the second edible stock solution C2 similar to the edible stock solution C (see FIG. 1) described in the first embodiment. The second inner container 7a includes a bottom part, a cylindrical body part, a shoulder part that is tapered from the upper end of the body part, and a cylindrical neck part that extends from the upper end. The neck portion is fitted into a mounting portion 354 of a valve mechanism 3a described later. Note that the second inner container 7a may be a pouch in which one sheet or a plurality of sheets are bonded together.

  The material of the second inner container 7a is not particularly limited. The material of the second inner container 7a can be appropriately selected from the same materials as the first inner container 6a. When the second inner container is a pouch, the material is not particularly limited. For example, the material is a single layer of a synthetic resin such as polyethylene, polypropylene, ethylene-vinyl alcohol copolymer resin, polyamide, or fluororesin, and a laminate thereof.

  The second inner container 7a is filled with a second edible stock solution C2 similar to the edible stock solution C described above in the first embodiment. The second edible stock solution C2 may be the same edible stock solution as the first edible stock solution C1 filled in the external container 5a, or may be a edible stock solution having a different component.

  When different components are blended in the first edible stock solution C1 and the second edible stock solution C2, these are simultaneously ejected, thereby obtaining a discharge product composed of edible stock solutions having different components. It is not particularly limited which component is mixed as a different component. For example, when the coloring material of a different color is mix | blended with the 1st edible stock solution C1 and the 2nd edible stock solution C2, the discharge matter colored in two different colors is obtained. In this case, when the first edible concentrate C1 is discharged so as to cover at least a part of the second edible concentrate C2 by a discharge member 4a described later, a noodle string-like discharge with a different color inside is obtained. . In addition, different seasonings may be blended in the first edible stock solution C1 and the second edible stock solution C2. In this case, it is possible to obtain a noodle filament-like discharge that is adjusted to have a different taste. Moreover, an active ingredient (for example, thickening polysaccharide) may be mix | blended so that it may become the food texture from which the 1st edible stock solution C1 and the 2nd edible stock solution C2 differ. In this case, noodle string-like discharges having different textures depending on the part are obtained.

(Valve mechanism 3a)
The valve mechanism 3a is a member for closing the openings of the outer container 5a, the first inner container 6a, and the second inner container 7a and sealing the outer container 5a, the first inner container 6a, and the second inner container 7a. . The valve mechanism 3a includes a cover cap 31a fixed to close the openings of the outer container 5a and the first inner container 6a, and an opening of the second inner container 7a, and is held by the cover cap 31a to hold the outer container 5a. And a valve main body portion 32a held at a predetermined position.

  The cover cap 31a is a member for attaching the valve mechanism 3a to the outer container 5a and the first inner container 6a. The cover cap 31a includes a cap main body 33a that holds the valve main body portion 32a, and a substantially cylindrical edge portion 34a that extends downward on the outer peripheral edge of the cap main body 33a. The cap body 33a has an insertion hole through which a stem 8a described later is inserted at the center. On the inner surface of the edge portion 34a, a screw that is screwed with a screw formed on the outer peripheral surface of the neck portion of the outer container 5a is formed.

  The valve main body 32a includes a housing 35a, a stem 8a in which stem holes (first stem hole 81a and second stem hole 83a) communicating with the inside and outside of the outer container 5a and the second inner container 7a, respectively, and a first A first stem rubber 36a that is attached around the stem hole 81a and closes the first stem hole 81a, and a second stem that is attached around the second stem hole 83a and closes the second stem hole 83a The rubber 38a is mainly provided.

  The housing 35a is a member that accommodates the stem 8a. The housing 35a includes a substantially cylindrical tube portion 351 having an open top, a flange portion 352 extending radially outward from the upper end of the tube portion 351, and a diameter reduced radially inward from the tube portion 351. A mounting portion 354 mainly extending in the direction is provided. On the inner bottom surface of the cylindrical portion 351, a resin-made elastic member 37a that urges the stem 8a upward is formed. In addition, an intake hole 353 for taking in the second edible stock solution C2 of the second inner container 7a into the housing 35a is formed at the center of the inner bottom surface of the cylindrical portion 351. The outer diameter of the attachment portion 354 is the same as or slightly larger than the inner diameter of the neck portion of the second inner container 7a. Therefore, the attachment portion 354 is fitted into the neck portion of the second inner container 7a. Accordingly, the second inner container 7a is attached to the housing 35a. The flange portion 352 includes a disk-shaped top surface portion, an upper surface side extending portion that extends upward from the upper surface of the top surface portion, and a lower side extending portion that extends downward from the lower surface. The downward extending portion is a substantially cylindrical portion. The outer peripheral surface of the downward extending portion is in contact with the inner peripheral surface of the first inner container 6a.

  The stem 8a is a member that slides up and down in the housing 35a, and includes an upper stem 8a1 and a lower stem 8a2.

  The upper stem 8a1 is a double-cylindrical portion, and the first stem passage 82a through which the first edible concentrate C1 taken into the housing 35a during discharge passes, and the second stem 7a taken from the second inner container 7a during discharge. A second stem passage 84a through which the two edible stock solutions C2 pass. In the upper stem 8a1, the lower end of the second stem inner passage 84a is formed below the lower end of the first stem inner passage 82a. Near the lower end of the second stem passage 84a, a second stem hole 83a that connects the space in the housing 35a and the second stem passage 84a is formed. Further, a first stem hole 81a is formed near the lower end of the first in-stem passage 82a so as to communicate the space in the outer container 5a with the first in-stem passage 82a.

  The first stem hole 81a is closed by the inner peripheral surface of the first stem rubber 36a when not discharging. The second stem hole 83a is closed by the inner peripheral surface of the second stem rubber 38a when not discharging. At the upper end of the upper stem 8a1, the upper ends of the first stem inner passage 82a and the second stem inner passage 84a are opened. Moreover, the discharge member 4a for injecting the 1st edible stock solution C1 and the 2nd edible stock solution C2 is attached to the upper end of the upper stem 8a1.

  The lower stem 8a2 is a part integrally provided at the lower end of the upper stem 8a1, and bulges in a spherical shape. The lower stem 8a2 is biased upward by the elastic member 37a.

  The first stem rubber 36a is a member that is attached around the first stem hole 81a and appropriately blocks the internal space of the outer container 5a from the outside. The first stem rubber 36a is a disk-like member having an insertion hole through which the upper stem 8a1 is inserted at the center. The inner diameter of the first stem rubber 36a is slightly smaller than the outer diameter of the portion of the upper stem 8a1 where the first stem hole 81a is formed, and the inner peripheral surface is the outer peripheral surface of the upper stem 8a1 when not discharging. To close the first stem hole 81a. The vicinity of the outer periphery of the first stem rubber 36a is formed by the stepped portion provided on the inner peripheral surface of the upper extending portion and the upper surface of the spacer disposed inside the upper extending portion and the lower surface of the cover cap 31a. It is pinched. Thereby, the first stem rubber 36a is appropriately positioned in the valve mechanism 3a.

  The second stem rubber 38a is a member that is attached around the second stem hole 83a and appropriately blocks the internal space of the housing 35a from the outside. The second stem rubber 38a is a disk-like member having an insertion hole through which the upper stem 8a1 is inserted at the center. The inner diameter of the second stem rubber 38a is slightly smaller than the outer diameter of the portion of the upper stem 8a1 where the second stem hole 83a is formed, and the inner peripheral surface is the outer peripheral surface of the upper stem 8a1 when not discharging. And the second stem hole 83a is closed. The vicinity of the outer periphery of the second stem rubber 38a is sandwiched between the upper portion of the cylindrical portion 351 of the housing 35a, the first stem rubber 36a, and the lower surface of the spacer. Thereby, the second stem rubber 38a is appropriately positioned in the valve mechanism 3a.

  The elastic member 37a is a plate-like member that is held in a compressed state in the housing 35a and acts as a spring. The elastic member 37a is composed of four projecting pieces extending upward from the inner bottom surface of the cylindrical portion 351. The upper end of each projecting piece is in contact with the lower stem 8a2. The elastic member 37a urges the stem 8a upward when not discharging. In addition, each projecting piece constituting the elastic member 37a is made of resin, and can be easily deformed when the stem 8a is pushed down.

  In the aerosol product 1a of the present embodiment having the above valve mechanism 3a, in the valve mechanism 3a, the stem 8a (first stem passage 82a) is a passage for taking out the first edible concentrate C1 filled in the outer container 5a. (An example of a first passage for taking out the first edible stock solution) is formed. In the aerosol product 1a, in the valve mechanism 3a, the housing 35a and the stem 8a (second stem passage 84a) are passages (second edible food) for taking out the second edible concentrate C2 filled in the second inner container 7a. An example of a second passage for taking out the stock solution is formed.

(Discharge member 4a)
The discharge member 4a is a member for discharging the first edible stock solution C1 and the second edible stock solution C2, and is attached to the upper end of the stem 8a. The discharge member 4a mainly includes a nozzle portion 41a and an operation portion 42a that a user operates with a finger or the like. The nozzle portion 41a is a double cylindrical portion, and is formed with an annular first discharge passage 44a through which the first edible concentrate C1 passes and a second discharge passage 46a through which the second edible concentrate C2 passes. (An example of a discharge mechanism for discharging the first edible stock solution and the second edible stock solution). The first discharge passage 44a is formed so as to cover the outer periphery of the second discharge passage 46a. Therefore, the first edible concentrate C1 discharged from the opening (first discharge hole 43a) formed at the upper end of the first discharge passage 44a is the opening (second discharge hole 45a) formed at the upper end of the second discharge passage 46a. ) From the second edible stock solution C2 discharged in a ring shape.

  The cross-sectional area, discharge passage, number, shape, and the like of the discharge holes (first discharge hole 43a and second discharge hole 45a) are the same as the cross-sectional area, discharge passage, number, shape, and the like described in the first embodiment. It is.

<Manufacturing method of noodle filament discharge>
Next, the manufacturing method of the noodle string discharge product of one embodiment of the present invention using aerosol product 1a of this embodiment is explained. The aerosol product 1a of this embodiment is suitably used in an inverted state. As described above, the aerosol product 1a is a container body filled with an edible stock solution (first edible stock solution C1 and second edible stock solution C2) containing a gelling agent whose gelation is promoted by heating and a pressurizing agent. 2a, a valve mechanism 3a attached to the container body 2a, and a discharge member 4a attached to the valve mechanism 3a and formed with a discharge hole through which the edible stock solution is discharged.

  In the aerosol product 1a of the present embodiment, when the discharge member 4a is pushed down, the stem 8a of the valve mechanism 3a is pushed down. Thereby, the first stem rubber 36a and the second stem rubber 38a are bent downward, and the first stem hole 81a and the second stem hole 83a are opened. As a result, the outer container 5a communicates with the outside, and the second inner container 7a communicates with the outside.

  When the inside of the outer container 5a communicates with the outside, the outer peripheral surface of the flexible first inner container 6a expands from the inside toward the outside by the pressurizing agent in the first inner container 6a. Similarly, when the second inner container 7a communicates with the outside, the outer peripheral surface of the second inner container 7a is pressed from the outside to the inside by the pressurizing agent in the first inner container 6a. As a result, the first edible concentrate C1 in the outer container 5a and the second edible concentrate C2 in the second inner container 7a pass through the first stem passage 82a and the second stem passage 84a, respectively, to the discharge member 4a. Prompted to be sent. The first edible stock solution C1 taken into the discharge member 4a passes through the first discharge passage 44a and is then discharged from the first discharge hole 43a. Further, the second edible stock solution C2 taken into the discharge member 4a passes through the second discharge passage 46a and is then discharged from the second discharge hole 45a.

  The discharge speeds of the first edible stock solution C1 and the second edible stock solution C2 at the time of discharge are both the same as the discharge speeds described above in the first embodiment.

  In the aerosol product 1a of the present embodiment, the first discharge hole 43a is formed so as to cover at least a part of the second discharge hole 45a. Therefore, at least a part of the second edible stock solution C2 is covered with the first edible stock solution C1 in the obtained discharge product. The discharged material is heated after discharging. The heating method is the same as the method described above in the first embodiment. The heated discharged material is promoted to gel in a short time.

  As described above, according to the aerosol product 1a of the present embodiment, at least a part of the second edible stock solution C2 is covered with the first edible stock solution C1 in the discharged product. Moreover, gelling is accelerated | stimulated by heating a discharge material. As a result, the obtained discharge can be easily eaten as it is because the noodle-like appearance is easily maintained. In that case, the discharge of this embodiment consists of two types of edible stock solutions (first edible stock solution C1 and second edible stock solution C2) having different components. For this reason, the obtained ejected matter is excellent in taste and can exhibit different textures, tastes, appearances, and the like.

[Third Embodiment]
<Aerosol products>
An aerosol product according to an embodiment of the present invention will be described with reference to the drawings. FIG. 7 is a schematic cross-sectional view of the aerosol product 1b of the present embodiment. FIG. 8 is an enlarged cross-sectional view of the aerosol product 1b of the present embodiment. The aerosol product 1b mainly includes a container body 2b filled with the edible stock solution C and a pressurizing agent, a valve mechanism 3b attached to the container body 2b, and a discharge member 4b attached to the valve mechanism 3b. Each will be described below. In the following description, the same components as those of the aerosol product 1 (see FIG. 1) described in the first embodiment are denoted by the same reference numerals, and description thereof is omitted as appropriate.

(Container body 2b)
The container body 2b includes an outer container 5b and an inner container 6b accommodated in the outer container 5b.

・ External container 5b
The outer container 5b is a member similar to the outer container 5b described above in the first embodiment. The outer container 5b is filled with the pressurizing agent described above in the first embodiment.

・ Inner container 6b
The inner container 6b is a container accommodated in the outer container 5b. The inner container 6b is a flexible bag (pouch container) that contracts due to a pressure difference, and is filled with the edible stock solution C in an airtight manner. In the upper part of the inner container 6b, an opening for filling the edible stock solution C is formed. A valve mechanism 3b is attached to the opening via a flow path forming member 10 described later.

  The material of the inner container 6b is not particularly limited. For example, the inner container 6b is a single layer of a synthetic resin such as polyethylene, polypropylene, ethylene-vinyl alcohol copolymer resin, polyamide, or fluororesin, and a laminate thereof.

(Valve mechanism 3b)
The valve mechanism 3b is a member for closing the opening of the outer container 5b and sealing the outer container 5b. The valve mechanism 3b mainly includes a cover cap 31b that is fixed so as to close the opening of the outer container 5b, and a valve main body 32b that is held by the cover cap 31b and held at a predetermined position in the outer container 5b. .

  The cover cap 31b is a member for attaching the valve mechanism 3b to the external container 5b, and is formed in a cup shape from a metal plate such as aluminum, stainless steel, tin plate or the like. The cover cap 31b has a substantially disc-shaped cap body 33b and a substantially cylindrical edge 34b extending downward at the outer peripheral edge of the cap body 33b. The cap body 33b is formed with an insertion hole through which the stem 8b is inserted. The lower end of the edge 34b is plastically deformed into a curved shape along the outer peripheral surface of the neck of the outer container 5b.

  The valve body 32b includes a housing 35b, a stem 8b formed with a stem hole 81b communicating with the inside and outside of the internal container 6b, a stem rubber 36b attached around the stem hole 81b and for closing the stem hole 81b. And a spring 39b for urging the stem 8b upward.

  The housing 35b is a member that accommodates the stem 8b. The housing 35b has a substantially cylindrical tube portion 351 having an open upper portion, a flange portion 352 extending radially outward at the outer peripheral edge of the tube portion 351, and a diameter of the tube portion 351 being reduced radially inward. It mainly includes a circumferential attachment portion 354 extending downward. The flange portion 352 has a larger diameter than the cylindrical portion 351. Therefore, a step portion is formed between the cylinder portion 351 and the flange portion 352.

  An intake hole 353 for taking the edible stock solution C filled in the inner container 6b into the cylinder part 351 is formed at the bottom of the cylinder part 351.

  The attachment portion 354 is a substantially cylindrical portion that extends below the cylindrical portion 351. The flow path forming member 10 for connecting the housing 35b and the inner container 6b is attached to the attachment portion 354.

  The flow path forming member 10 is a member for connecting the housing 35b and the inner container 6b. The flow path forming member 10 is a member for securing a flow path so that the edible stock solution in the internal container 6b is taken into the housing 35b even if the internal container 6b is deformed (shrinks) during discharge. The flow path forming member 10 has a substantially columnar shape, a relatively long main body part 11, a welded part 12 formed at the upper end of the main body part 11, and an insertion part 13 formed at the upper end of the welded part 12. Consists of.

  The insertion portion 13 is a cylindrical portion formed at the upper end of the welded portion 12, and the attachment portion 354 of the housing 35b is inserted therein. Thereby, the flow path forming member 10 is attached to the housing 35b.

  The welding part 12 is a substantially columnar member, and is a member for welding and closing the opening of the inner container 6b. In the center of the welded portion 12, an internal passage 14 through which the edible stock solution C in the internal container 6b passes during discharge is formed.

  The main body 11 is a substantially columnar member formed at the lower end of the welded portion 12. The main body 11 includes an intake portion 16 in which a stock solution intake hole 15 for taking in the edible stock solution C filled in the internal container 6 b is formed, and a shaft portion 17 provided at the lower end of the intake portion 16. . The intake part 16 has a substantially cylindrical shape, and has a through hole (stock solution intake hole 15) penetrating in the radial direction. The lower end of the internal passage 14 of the welded portion 12 communicates with the stock solution intake hole 15. Thereby, the edible stock solution C taken into the stock solution taking-in hole 15 is taken into the housing 35 b through the internal passage 14. The shaft portion 17 is formed with a bulging portion 18 that bulges outward in the radial direction. The number of the bulging portions 18 is not particularly limited. It is preferable that the bulging part 18 is plural. In this embodiment, the case where the number of the bulging parts 18 is two is illustrated. In the aerosol product 1b of the present embodiment, the inner container 6b is pressurized by the pressurizing agent in the outer container 5b during discharge. Thereby, the edible stock solution C in the inner container 6b is compressed inward in the radial direction. At this time, the inner container 6b can be compressed to be folded irregularly. However, the shaft portion 17 of the flow path forming member 10 is inserted into the inner container 6b of the present embodiment. For this reason, the inner container 6b is prevented from being bent with respect to the axial direction, although the thickness is reduced so that the inner peripheral surface is in close contact with the shaft portion 17. At that time, in a state where the inner peripheral surface of the inner container 6b is in close contact with the shaft portion 17, the space between the shaft portion 17 and the shaft portion 17 can function as a path through which the edible stock solution C can pass. As a result, the amount of the edible stock solution C remaining in the inner container 6b without being discharged is reduced.

  The stem 8b is a member that slides up and down in the housing 35b, and includes an upper stem 8b1 and a lower stem 8b2.

  The upper stem 8b1 is a substantially cylindrical portion, and an in-stem passage 82b through which the edible stock solution C taken into the housing 35b during discharge passes is formed. A stem hole 81b is formed in the vicinity of the lower end of the in-stem passage 82b to communicate the space in the housing 35b with the in-stem passage 82b.

  The stem hole 81b is closed by the inner peripheral surface of the stem rubber 36b when not discharging. At the upper end of the upper stem 8b1, the upper end of the in-stem passage 82b is opened. A discharge member 4b for discharging the edible stock solution C is attached to the upper end of the upper stem 8b1.

  The lower stem 8b2 is a substantially cylindrical portion, and is integrally provided at the lower end of the upper stem 8b1. A circumferential groove into which an upper end of a spring 39b described later is fitted is formed on the lower surface of the lower stem 8b2.

  The stem rubber 36b is a member that is attached around the stem hole 81b and appropriately blocks the internal space of the housing 35b from the outside. The stem rubber 36b is a disk-shaped member having an insertion hole through which the stem 8b is inserted. The inner diameter of the stem rubber 36b is slightly smaller than the outer diameter of the portion of the upper stem 8b1 where the stem hole 81b is formed, and the inner peripheral surface is brought into close contact with the outer peripheral surface of the upper stem 8b1 during non-ejection. The stem hole 81b is closed. The vicinity of the outer periphery of the stem rubber 36b is sandwiched between the upper surface of the stepped portion and the lower surface of the cover cap 31b. Thereby, the stem rubber 36b is appropriately positioned in the valve mechanism 3b.

  The spring 39b is a member that is held in a compressed state in the housing 35b. The spring 39b has an upper end fitted into the groove of the lower stem 8b2 and a lower end connected to the inner bottom surface of the housing 35b. The spring 39b urges the stem 8b upward when not discharging.

(Discharge member 4b)
The discharge member 4b is a member for discharging the edible stock solution, and is attached to the upper end of the stem 8b. The discharge member 4b according to the present embodiment includes an operation unit 41b attached to the cover cap 31b and a nozzle unit 9 attached to the operation unit 41b.

  The operation portion 41b includes a substantially disk-shaped top surface portion and a cap attachment portion extending downward from the back surface of a part of the top surface portion (the shaft support portion 45b). At the center of the top surface portion, a concave portion is formed that falls downward. A through hole to which the upper end of the stem 8b is attached is formed on the inner bottom surface of the recess. A pressing portion 42b that is pushed down by the user when performing a discharge operation is formed on the top surface portion. Accordingly, when the user pushes down the pressing portion 42b, the operation portion 41b rotates downward with the shaft support portion 45b as a fulcrum, and pushes down the stem 8b.

  The nozzle portion 9 includes a nozzle portion main body 91 in which a discharge passage 44b through which the edible stock solution C passes during discharge and a planar pressing auxiliary portion 92 formed so as to cover the upper surface of the pressing portion 42b. A discharge hole 43b is formed at the upper end of the discharge passage 44b. A substantially cylindrical insertion portion 93 is formed on the back surface of the nozzle body 91 so as to be fitted into the recess of the operation portion 41b. Thereby, the nozzle part 9 is detachably attached to the operation part 41b.

  In addition, the cross-sectional area, the discharge passage, the number, the shape, and the like of the discharge hole 43b are the same as the cross-sectional area, the discharge passage, the number, the shape, and the like described in the first embodiment.

  In this embodiment, the nozzle part 9 is detachable. Therefore, after discharging the edible stock solution C, the aerosol product 1b can be replaced with an unused nozzle unit 9 as appropriate. Therefore, the aerosol product 1b of the present embodiment is preferable for hygiene.

<Manufacturing method of noodle filament discharge>
Next, the manufacturing method of the noodle string discharge product of one embodiment of the present invention using aerosol product 1b of this embodiment is explained. The aerosol product 1b of this embodiment is preferably used in an inverted state. As described above, the aerosol product 1b includes a container body 2b filled with an edible stock solution C containing a gelling agent whose gelation is promoted by heating and a pressurizing agent, and a valve mechanism 3b attached to the container body 2b. And a discharge member 4b attached to the valve mechanism 3b and formed with a discharge hole 43b through which the edible stock solution C is discharged.

  In the aerosol product 1b of this embodiment, when the discharge member 4b is pushed down, the stem 8b of the valve mechanism 3b is pushed down. Thereby, the stem rubber 36b bends downward and the stem hole 81b is opened. As a result, the inside of the inner container 6b communicates with the outside.

  When the inside of the inner container 6b communicates with the outside, the outer peripheral surface of the flexible inner container 6b is pressed from the outside toward the inside by the pressurizing agent in the outer container 5b. Thereby, the inner container 6b is compressed. As a result, the edible stock solution C in the inner container 6b passes through the in-stem passage 82b and is sent to the discharge member 4b. The edible stock solution C taken into the discharge member 4b passes through the discharge passage 44b and is then discharged from the discharge hole 43b.

  The aerosol product 1b used in the present embodiment includes the flow path forming member 10 described above. For this reason, the inner container 6b is prevented from being bent with respect to the axial direction, although the thickness is reduced so that the inner peripheral surface is in close contact with the shaft portion 17. Further, at that time, a path through which the edible stock solution C passes is easily secured between the shaft portions 17 adjacent to each other in the vertical direction. As a result, the amount of the edible stock solution C remaining in the inner container 6b without being discharged is reduced. Further, since the inner container 6b is prevented from being bent, the thickness of the inner container 6b is reduced when the amount of the edible stock solution filled is reduced. In the present embodiment, it can be visually confirmed that the thickness of the inner container 6b is reduced in this way. Therefore, the remaining amount of the edible stock solution C is easily grasped intuitively.

  Note that the discharge speeds of the first edible stock solution C1 and the second edible stock solution C2 at the time of discharge are all the same as the discharge speeds described above in the first embodiment.

  The discharged material is heated after discharging. The heating method is the same as the method described above in the first embodiment. The heated discharged material is promoted to gel in a short time.

  As described above, according to the present embodiment, the amount of the edible stock solution remaining in the inner container 6b without being discharged is small. Therefore, the aerosol product 1b is easily used effectively. Moreover, gelling is accelerated | stimulated by heating a discharge material like other embodiment. As a result, the obtained discharge can be easily eaten as it is because the noodle-like appearance is easily maintained.

  Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to these examples.

<Example 1>
An edible stock solution 1 was prepared according to the following formulation. The container body 2 made of polyethylene terephthalate shown in FIG. 1 was used, and the internal container 6 was filled with nitrogen gas (an example of a pressurizing agent) to fix the valve mechanism 3. Air present in the space between the outer container 5 and the inner container 6 was discharged, and 60 g of edible stock solution was filled from the stem 8 of the valve mechanism 3. An ejection member was attached to the stem 8 to produce an aerosol product 1. The pressure of the aerosol product 1 at 25 ° C. is 0.6 MPa, the cross-sectional area of the stem hole 81 is 0.2 mm ² , the cross-sectional area of the discharge hole 43 of the discharge member 4 is 4.2 mm ² , and the discharge passage 44 The length was 14 mm.

(Edible Stock Solution 1)
Methylcellulose (* 1) 4.0
Purified water 96.0
Total 100.0 (mass%)
* 1: Methocel A4M (trade name) (manufactured by Unitech Foods), gelation temperature: 50 to 55 ° C

<Example 2>
An aerosol product was prepared in the same manner as in Example 1 except that the edible stock solution 2 was used according to the following formulation.

(Edible Stock Solution 2)
Hydroxymethyl cellulose (* 2) 4.0
Purified water 96.0
Total 100.0 (mass%)
* 2: Methocel F50 (trade name) (manufactured by Unitech Foods), gelation temperature: 60-68 ° C

<Example 3>
An aerosol product was prepared in the same manner as in Example 1 except that the edible stock solution 3 was used according to the following formulation.
(Edible Stock Solution 3)
Methylcellulose (* 1) 2.0
Card run (* 3) 4.0
Purified water 94.0
Total 100.0 (mass%)
* 3: Curdlan (trade name) (manufactured by MC Food Specialties), gelation temperature: 80 ° C

<Comparative Example 1>
An aerosol product was prepared in the same manner as in Example 1 except that the edible stock solution 4 was used according to the following formulation.

(Edible Stock Solution 4)
Carrageenan (* 4) 4.0
Purified water 96.0
Total 100.0 (mass%)
* 4: (Product name) GENUGEL type WG-115 (manufactured by Sanki Co., Ltd.)

<Comparative example 2>
An aerosol product was prepared in the same manner as in Example 1 except that the edible stock solution 5 was used according to the following formulation.

(Edible Stock Solution 5)
Gelatin (* 5) 4.0
Purified water 96.0
Total 100.0 (mass%)
* 5: (Product name) FGL-250TS (Nitta Gelatin Co., Ltd.)

<Examples 4 to 10 and Comparative Examples 3 to 4>
An aerosol product was prepared by the same method as in Example 1 except that the discharge member described in Table 2 was used.

  About the aerosol product prepared in Examples 1-10 and Comparative Examples 1-4, according to the following evaluation methods, the discharge rate, the state of the discharged material, and the cross-sectional area of the noodle string-shaped discharged material were evaluated. The results are shown in Table 1.

(Discharge rate)
After storing the aerosol product in a refrigerator at 5 ° C. for 24 hours, the aerosol product was discharged vertically downward from a predetermined height, and the discharge speed was calculated from the time when it reached a predetermined distance (about 5 cm).

(State of discharged material)
The aerosol product was stored in a refrigerator at 5 ° C. for 24 hours, then discharged for 5 seconds, and the state of the discharged product was evaluated according to the following evaluation criteria.
(Evaluation criteria)
○: The discharged product was formed in a noodle string shape having a length of 6 cm or more.
(Triangle | delta): The discharge thing was formed in the length of 1-5 cm noodle strings.
X: It was not able to discharge.

(State when heated)
After preparing a storage container in which water at 90 ° C. was stored and storing the aerosol product in a refrigerator at 5 ° C. for 24 hours, the edible stock solution was discharged into the storage container for 5 seconds, and the discharged material was heated in the storage container. . About the state of the discharged material, the state was evaluated according to the following evaluation criteria.
(Evaluation criteria)
◯: The discharged material formed a noodle string that could be held with chopsticks in less than 10 seconds, and the gel strength increased more than twice from the edible stock solution before heating.
Δ: The discharged material required 10 seconds or more to form a noodle string that could be chopped with chopsticks, but the gel strength increased more than twice from the edible stock solution before heating.
X: The ejected material cannot form a noodle string that can be chopped with chopsticks. Gel strength did not decrease or change.

(Cross-sectional area of noodle linear discharge)
The ejected material evaluated for the “state when heated” was cut into round pieces with a razor, and the cross-sectional area of the noodle filament-like discharged matter was calculated from the cut cross section.

As shown in Table 1, an edible stock solution containing a gelling agent whose gelation is promoted by heating was discharged so that the cross-sectional area was 1 to ²⁰ mm ² and the discharge speed was 10 to 800 mm / sec. The aerosol products of Examples 1 to 10 were able to form noodle-like discharges whose gelation was promoted by heating.

On the other hand, the aerosol products of Comparative Example 1 and Comparative Example 2 using an edible stock solution that does not contain a gelling agent whose gelation is promoted by heating can provide an extremely short noodle-line-like discharge product, or The edible stock solution could not be discharged. In addition, it was difficult to scoop up the short noodle-like discharge product because gelation was not promoted by heating. In addition, the aerosol products of Comparative Example 3 and Comparative Example 4 having a cross-sectional area of less than 1 mm ² could be ejected in the form of noodle strings, but it was difficult to scoop.

DESCRIPTION OF SYMBOLS 1, 1a, 1b Aerosol product C Edible stock solution C1 1st edible stock solution C2 2nd edible stock solution D, D1 discharge 10 Flow path forming member 11 Main body part 12 Welding part 13 Insertion part 14 Internal passage 15 Stock solution intake hole 16 Intake Part 17 shaft part 18 bulging part 2, 2a, 2b container body 3, 3a, 3b valve mechanism 31, 31a, 31b cover cap 32, 32a, 32b valve body part 33, 33a, 33b cap body 34, 34a, 34b Part 35, 35a, 35b Housing 351 Tube part 352 Flange part 353 Taking-in hole 354 Mounting part 36, 36b Stem rubber 36a First stem rubber 37, 37a Elastic member 38a Second stem rubber 39b Spring 4, 4a, 4b Discharge member 41 , 41a Nozzle part 41b Operation part 42, 42a Operation part 42b Press part 43, 43b Discharge hole 43a First discharge hole 44, 44b Discharge passage 44a First discharge passage 45a Second discharge hole 45b Shaft support 46a Second discharge passage 5, 5a, 5b External container 6, 6b Internal container 61 Flange part 62 Groove 6a 1st inner container 7a 2nd inner container 8, 8a, 8b Stem 8a1, 8b1 Upper stem 8a2, 8b2 Lower stem 81, 81b Stem hole 81a First stem hole 82, 82b Stem passage 82a First stem passage 83a First 2 stem hole 84a passage in second stem 9 nozzle portion 91 nozzle portion main body 92 pressing auxiliary portion 93 insertion portion

Claims (9)

It comprises a container body filled with an edible stock solution that is heated after discharge and then used for food, and a pressurizing agent, and a discharge member having a discharge hole through which the edible stock solution is discharged,
The edible stock solution
Including a gelling agent that promotes gelation by heating,
From the discharge member, the cross-sectional area is 1 to ²⁰ mm ² and the discharge speed is 58 to 800 mm / second ,
The discharge member is formed with a nozzle portion in which a discharge passage is formed,
The length of the discharge passage is 14 to 40 mm,
Cross-sectional area of the discharge hole is 4.2～21.9Mm ^2, aerosol products. The gelling agent has a gelation temperature of 40 to 100 ° C.
The aerosol product according to claim 1, wherein the edible stock solution is heated by being discharged into water adjusted to a temperature equal to or higher than the gelation temperature, and gelation is promoted.   The aerosol product according to claim 1, wherein the edible stock solution is heated after being discharged to reduce translucency. The container body is
An outer container filled with the edible stock solution;
The aerosol product according to any one of claims 1 to 3, further comprising an inner container that is filled with the pressurizing agent, has flexibility, and is accommodated in the outer container. The container body is
An external container filled with a first edible stock solution containing the edible stock solution;
A first inner container filled with the pressurizing agent, having flexibility, and housed in the outer container;
A second internal container containing the edible stock solution and filled with a second edible stock solution different from the first edible stock solution and housed in the first internal container;
A first passage for taking out the first edible concentrate and a second passage for taking out the second edible concentrate, further comprising a valve mechanism attached to the container body;
The aerosol product according to any one of claims 1 to 3, wherein the discharge member is attached to the valve mechanism and has a discharge mechanism for discharging the first edible stock solution and the second edible stock solution, respectively. . The discharge mechanism is
One end of the first passage is opened, and an inner opening from which the first edible concentrate is discharged;
One end of the second passage is opened, and the second edible stock solution is discharged from the outside opening,
The aerosol product according to claim 5, wherein the outer opening is opened so as to cover at least a part of the inner opening. The aerosol product according to any one of claims 1 to 6, wherein the gelling agent includes at least one of alkyl cellulose, hydroxyalkyl cellulose, hydroxyalkylalkyl cellulose, and sodium carboxymethyl cellulose. The aerosol product according to claim 7, wherein the gelling agent further comprises curdlan in addition to at least one of alkyl cellulose, hydroxyalkyl cellulose, hydroxyalkylalkyl cellulose, and sodium carboxymethyl cellulose. A gel body containing a gelling agent that promotes gelation by heating, a container body filled with an edible stock solution and a pressurizing agent, and a discharge formed with a discharge hole through which the edible stock solution is discharged From the aerosol product comprising the member, the edible stock solution is in water adjusted to a temperature equal to or higher than the gelling temperature of the gelling agent, the cross-sectional area is 1 to ²⁰ mm ² , and the discharge speed is 58 to 800 mm / sec. Discharging, promoting the gelation of the edible stock solution, preparing a noodle filament discharge ,
The discharge member is formed with a nozzle portion in which a discharge passage is formed,
The length of the discharge passage is 14 to 40 mm,
The cross-sectional area of the discharge hole is 4.2～21.9Mm ^2, the manufacturing method of the noodle linear discharge thereof.