JP6672165B2 - LIQUID EMULSION PRODUCT, PROCESS FOR PRODUCING THE SAME, AND METHOD OF USING THE SAME - Google Patents

Description

  The present invention relates to a liquid emulsion product, a method for producing the same, and a method for using the same.

  In the case of a conventional fresh cream composed of milk fat or a liquid emulsion product known as a synthetic cream made from milk or dairy products, it is easy to sterilize the container, it is easy to mold the container, when filling the contents The material (packing material) and shape of the container are selected from the viewpoint of easy management of hygiene, and the product is manufactured and sold after being filled into a gable-top paper container or a small amount of cup-shaped plastic container. I was

  FIG. 5 shows an example of a product in which the above fresh cream or the above synthetic cream is filled in a conventional gable-top type paper container. In the conventional gable-top type paper container 11, the top 11b of the container body 11a is processed into a gable roof type.

  In the conventional liquid emulsion product 10 in which the fresh cream and the synthetic cream described above are filled in the conventional gable-top type paper container as shown in FIG. When exposed to outside air or stored in a refrigerator, etc., the quality and flavor may change by absorbing odors from other foods.Specifically, oxidation progresses, There was an improvement in quality and flavor such as deterioration of the product.

  In addition, in the conventional liquid emulsion product 10, it is difficult to open the container when opening it for the first time, and when it is desired to pour a small amount into coffee or the like due to the shape of the container, it is difficult to control the amount of the liquid to be poured out. There were structural improvements, such as being easily poured in large quantities from Further, after the liquid emulsion is poured out of the container, the liquid emulsion easily adheres to the outlet 12 of the container, and when the container is stored for a long time, the liquid emulsion solidifies at the outlet 12. There were also improvements such as tying and discoloration of the spout 12.

  Furthermore, in the conventional gable-top type paper container 11, since the spout 12 cannot be completely sealed, the contents are removed from the spout 12 when the contents are dropped in a state where the contents are contained after opening the spout. It is necessary to place the spout 12 with the spout 12 facing upward when storing it in a refrigerator or the like after opening it, and there is a restriction that it cannot be placed sideways.

  On the other hand, in the conventional liquid emulsion product in which the liquid emulsion is filled in a small amount of a cup-shaped plastic container, when only a small amount is to be poured into coffee or the like, it can be used once (one or two in a container). Convenient and suitable, but its use and dosage are limited, so if you want to pour out a large amount at home or in the dining room, etc. In other words, the container must be opened many times (in a plurality of containers), and there is a structural improvement in that the opening makes the operation complicated.

  In addition to the above liquid emulsion products, for example, Patent Literature 1 describes the improvement of the quality of synthetic creams and filling in containers as liquid emulsions. Patent Document 2 describes a gable-top type paper container formed by molding a sheet formed by laminating paper and aluminum and / or polyethylene terephthalate. Further, Patent Document 3 discloses a portion-type container filled with a liquid emulsion or the like.

JP 2007-097430 A JP 2013-133144 A JP 2006-248556 A

  In the prior art, although each describes a characteristic liquid emulsion product, in any case, it is easy to maintain good quality and flavor after opening the container in the liquid emulsion product, and during storage in a refrigerator or the like. There is no description or suggestion of a liquid emulsion product that is easy to handle and easy to pour out by controlling its use and dosage.

  Therefore, according to the present invention, it is easy to open and seal as many times as possible, it is hard to leak during storage and it is easy to handle, it is easy to pour out by controlling the application and dosage according to the actual user's purpose, and the quality and flavor are good. It is an object of the present invention to provide a liquid emulsion product which is easy to hold, a method for producing the same, and a method for using the same.

  In order to solve the above-mentioned problems, the inventors have found that a liquid emulsion product in which a liquid emulsion is sanitarily filled in a gusset pouch container with a spout is easily opened and sealed many times, and leaks during storage. The present invention has been found to be difficult to handle, easy to handle by controlling the use and volume according to the actual purpose of the user, and easy to maintain the quality and flavor of the contents.

  Further, the present inventors have found that it is more preferable that the spout mounting portion of the pouch to which the spout is mounted has a structure in which the spout is inclined at 30 to 60 degrees with respect to the upper end edge of the pouch. Was.

  Further, the present inventors have found that it is preferable that the soft wrapping sheet constituting the gusset pouch container with a spout is formed by laminating an aluminum foil or an aluminum vapor-deposited film.

That is, the invention of claim 1 is:
A liquid emulsion product characterized in that a sterilized and / or sterilized liquid emulsion is filled in a sterilized and / or sterilized gadget pouch container with a spout.

The invention of claim 2 is
The liquid emulsion product according to claim 1, wherein the liquid emulsion is a fresh cream composed of milk fat, or a synthetic cream using milk or dairy products as a raw material.

The invention of claim 3 is
3. The liquid emulsion product according to claim 2, wherein the synthetic cream has a viscosity of 5 to 2,000 cP and a content of animal fat and / or vegetable fat of 8 to 50% by weight. 4.

The invention of claim 4 is
The liquid emulsion product according to claim 3, wherein the animal fat is at least one kind or two or more kinds selected from lard, head, butter, and butter oil.

The invention of claim 5 is
The vegetable oil is at least one or more selected from coconut oil, rapeseed oil, rice bran oil, corn oil, cottonseed oil, soybean oil, palm oil, palm kernel oil, and cocoa butter. A liquid emulsion product according to claim 3 or 4.

The invention of claim 6 is
The liquid emulsion contains at least one or more selected from emulsifiers, stabilizers, salts, carbohydrates, flavors, antioxidants, pH adjusters, antioxidants, and coloring agents. A liquid emulsion product according to any one of claims 1 to 5, characterized in that:

The invention of claim 7 is
The emulsifier includes at least one selected from milk protein, soy protein, egg protein, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyoxyethylene fatty acid ester, organic acid monofatty acid ester, and lecithin. The liquid emulsion product according to claim 6, wherein two or more kinds are contained in a range not exceeding 10% by weight.

The invention of claim 8 is
The stabilizer includes 5% by weight of at least one or more selected from carboxymethylcellulose, alginate, guar gum, gelatin, carrageenan, sodium alginate, locust bean gum, taraya gum, xanthan gum, pectin, cellulose, and gellan gum. The liquid emulsion product according to claim 6 or 7, which is contained within a range not exceeding.

The invention of claim 9 is
The liquid emulsion product according to any one of claims 6 to 8, wherein the salt contains a phosphate in a range not exceeding 3% by weight.

The invention of claim 10 is
In the saccharide, at least one or more selected from sucrose, dextrose, lactose, starch hydrolyzate, sorbitol, starch syrup, starch syrup, dextrin, reduced starch syrup, and lactose do not exceed 50% by weight. The liquid emulsion product according to any one of claims 6 to 9, characterized in that:

The invention of claim 11 is
The liquid emulsion product according to any one of claims 6 to 10, wherein the flavor is contained in a range not exceeding 5% by weight.

The invention of claim 12 is
The gusset pouch container with a spout of the liquid emulsion product is molded from a soft packaging sheet obtained by laminating an aluminum foil or an aluminum vapor-deposited film. The method according to any one of claims 1 to 11, wherein Liquid emulsion product.

The invention of claim 13 is
The spouted gusset pouch container of the liquid emulsion product is inclined at 30 to 60 degrees from one end of the upper edge toward the upper end of one side edge orthogonal to the one end. The liquid emulsion product according to any one of claims 1 to 12, further comprising a spout mounting portion.

The invention of claim 14 is
The liquid emulsion product according to any one of claims 1 to 13, wherein the spouted gazette pouch container of the liquid emulsion product is a self-standing type.

The invention of claim 15 is
A sterilized and / or sterilized gusset pouch, which is formed from a soft wrapping sheet formed by laminating aluminum foil or an aluminum vapor-deposited film and has a spout mounting portion, is subjected to a sterilization and / or sterilization treatment. Aseptically filling the liquid emulsion thus obtained,
Aseptically mounting a spout on the spout mounting portion,
Sealing the gusset pouch. A method for producing a liquid emulsion product, comprising:

The invention of claim 16 is
Molded from a soft wrapping sheet formed by laminating aluminum foil or aluminum vapor-deposited film, provided with a spout mounting part, and subjected to a sterilization treatment and / or a sterilization treatment in which the spout is aseptically mounted on the spout mounting part. A step of aseptically filling the gusset pouch with the liquid emulsion subjected to the sterilization treatment and / or the sterilization treatment via the spout,
Sealing the gusset pouch. A method for producing a liquid emulsion product, comprising:

The invention of claim 17 is
Formed from a soft packaging sheet obtained by laminating an aluminum foil or an aluminum vapor-deposited film, provided with a spout mounting portion, and subjected to a sterilization process and / or a sterilization process in which the spout is aseptically mounted on the spout mounting portion. A step of aseptically filling the gusset pouch with the sterilized and / or sterilized liquid emulsion,
Sealing the gusset pouch. A method for producing a liquid emulsion product in a container, comprising:

The invention of claim 18 is
A liquid characterized by using the spout of the gusset pouch container with a spout of the liquid emulsion product according to any one of claims 1 to 14 as an outlet and / or an inlet of the liquid emulsion. This is how to use the emulsion product.

  According to this invention, it is easy to open and seal as many times as possible, it is hard to leak during storage and easy to handle, it is easy to pour out by controlling the use and dosage according to the actual user's purpose, and the quality and flavor are good It is possible to provide a liquid emulsion product which can be easily retained, a method for producing the same, and a method for using the same.

It is a figure showing an example of the container which constitutes the liquid emulsion product of the present invention. FIG. 2 is a diagram illustrating a state in which a liquid emulsion is filled in the container illustrated in FIG. 1 to obtain a liquid emulsion product. FIG. 3 is a sectional view of the container shown in FIG. 2. It is a figure which shows the irradiation time of the light corresponding to a showcase, and the peroxide value of the liquid emulsion in a container. It is a figure showing an example of the conventional liquid emulsion product, and is a figure showing (a) the container before opening, and (b) the container after opening.

  Hereinafter, a liquid emulsified product in which a liquid emulsified product is filled in a gusset pouch container with a spout, which is an example of an embodiment of the present invention, a method for producing the same, and a method for using the same will be described with reference to FIG.

  Hereinafter, in this specification, a "liquid emulsion" is a liquid food known as a fresh cream composed of milk fat or a synthetic cream made from milk or dairy products, and has a viscosity of 5-2,000 cP, vegetable oil. And / or an animal fat having a content of 8 to 50% by weight.

  The milk includes plant-derived milk such as soy milk, in addition to raw milk and milk of mammals such as cow's milk defined by ministerial ordinances on component standards of milk and dairy products.

  The above-mentioned dairy products include creams and butters defined by ministerial ordinances on milk and dairy product component standards and the like, and those obtained by removing trace components such as minerals from these.

  As the above-mentioned synthetic cream, a compound cream containing vegetable oils and fats can be used.

  Hereinafter, in the present specification, a “liquid emulsion product” refers to a food in a container in which a liquid emulsion is filled in a container.

  As shown in FIG. 1, the spouted gusset pouch container 2 heat seals the upper edges and both side edges of the pair of flexible packaging sheets 8, 8, and at the lower ends of the flexible packaging sheets 8, 8. The periphery of the gusset sheet 9 made of a soft wrapping sheet folded between the folds 5a is heat-sealed to the inner surfaces of the lower end portions of the soft wrapping sheets 8, 8 so that the gusset sheet 9 can be folded through the fold 5a. A pouch 3 on which a gusset part 5 is formed and a spout 6 attached to the pouch 3 are provided. It is possible to fill the liquid emulsion via the spout 6, pour it into other foods, dishes and utensils, and recap the container.

  At this time, the gazette pouch container 2 with spouts is preferably sterilized and / or sterilized before filling with the liquid emulsion, and more preferably sterilized. The liquid emulsion is preferably sterilized and / or sterilized before being filled in the container, and more preferably sterilized. Further, as shown in FIG. 2, the spout-equipped gusset pouch container 2 is preferably a self-standing container in which the gusset portion 5 is developed in the direction of the width D.

  As shown in FIG. 1, the upper edges and both side edges of the soft packaging sheets 8, 8 are heat-sealed, and an upper edge seal portion 3 a is provided on an upper edge portion of the pouch 3 and a second side edge portion is provided on one side edge portion. One side edge seal portion 3c and a spout mounting portion 3e inclined from one end of the upper edge seal portion 3a toward the upper end of the first side edge seal portion 3c have a second side edge portion on the other side edge portion. Side edge seal portions 3d are formed respectively.

  Further, between the soft wrapping sheets 8, 8, the peripheral edge of the gusset sheet 9 that is folded through the fold 5 a is heat-sealed on the inner surface of the lower end of the soft wrapping sheets 8, 8 so that the lower end of the pouch 3 , A lower edge seal portion 3b is formed.

  Further, the base end side of the spout 6 composed of the spout main body 6a and the cap 6b for filling and discharging the liquid emulsion is sandwiched between the spout mounting portions 3e of the soft packaging sheets 8 and 8 and heat-sealed.

In the spout mounting portion 3e of the container of the present embodiment, in order to make it easier to pour the filled liquid emulsion from the spout 6, one end of the upper edge sealing portion 3a, which is the upper edge, is used. It is configured to be inclined toward the upper end of the first side edge seal portion 3c orthogonal to the portion. Then, the tilt angle is an angle _{R 1} of the spout mounting portion 3e and the upper seal portion 3a (FIG. 1), for example, the inclination angle is 30 to 60 degrees (preferably 35 to 45 degrees, more preferably 40 to 50 degrees, more preferably 45 degrees). This is because, when the inclination angle is such, the liquid emulsion filled in the container is easily poured out in a large amount or a small amount (the injection amount of the liquid emulsion is easily controlled). In the embodiment shown in FIG. 1, this inclination angle is expressed as 45 degrees.

  In the gusset pouch container 2 with a spout of the present embodiment, for example, the width W of the pouch 3 is 70 to 150 mm (preferably 75 mm to 125 mm, more preferably 100 mm to 120 mm, further preferably 110 mm to 120 mm), and the height H. Is 90 to 200 mm (preferably 95 mm to 180 mm, more preferably 115 to 150 mm, still more preferably 130 mm to 150 mm), and a depth D of 25 to 70 mm (preferably 25 mm to 65 mm, more preferably 50 mm to 62 mm, and still more preferably 53 mm). ６０60 mm). In the case of such dimensions, it is easy to handle with one hand (easy to hold), and it is easy to pour the above-mentioned liquid emulsion filled in a container into a large amount or a small amount (it is easy to control the amount of the liquid emulsion to be poured out). Because. Here, the width W of the pouch 3 is the length of the lower edge seal portion 3b, the height H is the height of the second side edge seal portion 3d, and the depth D (FIG. 2) is the gusset portion. 5 is the depth.

  In the gusset pouch container 2 with spouts of the present embodiment, for example, the capacity is 50 to 500 mL (preferably 50 to 400 mL, more preferably 100 to 300 mL, and still more preferably 200 to 300 mL) and the second side. It is preferable that a curved portion 4 that is curved toward the first side edge seal portion 3c is formed on the edge seal portion 3d. With such a capacity, even a user with a small hand can easily handle it with one hand without difficulty, and it is easy to pour a large amount or a small amount of the liquid emulsion filled in a container. The curved portion 4 has a distance A from the edge of the upper edge seal portion 3a to the upper end portion 4b of the curved portion 4 of 5 to 20 mm, and a distance from the edge of the lower edge seal portion 3b to the lower end portion 4c of the curved portion 4. C is 40 to 75 mm, the distance E from the edge of the second side edge seal portion 3d to the curved surface 4a of the curved portion 4 that is most curved is 5 to 12 mm, and the upper end 4b to the lower end 4c of the curved portion 4 Is more preferably formed so that the distance B is 50 to 135 mm. This is because it is easy to pour the liquid emulsion filled in the container into a large amount or a small amount.

  Here, FIG. 2 is a diagram showing a state in which the liquid emulsion 7 is filled in the gusset pouch container 2 with spouts shown in FIG. 1 to form a liquid emulsion product 1, and FIG. 3 is a diagram showing the liquid emulsion shown in FIG. FIG. 2 is a cross-sectional view of the product 1.

As shown in FIG. 3, the soft packaging sheets 8 and 8 are inclined from the upper edge seal portion 3a toward the lower edge seal portion 3b. At this time, the above-mentioned inclination angle R ₂ is an outer angle formed by the soft packaging sheet 8 and the bottom surface 5 b of the gusset part 5.

Then, the spouted Gazette pouch container 2 of the present embodiment, it is preferred that the inclination angle R ₂ of the soft package sheet 8,8 95 to 100 degrees. This is because when the angle of inclination is such, it is easy to handle with one hand, and the liquid emulsion product 1 is easy to stand on its own.

  In the gusset pouch container 2 with a spout of the present embodiment, for example, the spout body 6a, which is a spout of the spout 6, has a diameter of 5 to 20 mm (preferably 10 to 18 mm, more preferably 10 to 16 mm, and still more preferably 12 to 12 mm). １６16 mm). If the spout has such a diameter, the spout can be easily opened and closed with one hand, and the liquid emulsion filled in the container can be easily poured in a small amount or a large amount.

  In the gusset pouch container 2 with spouts of the present embodiment, it is preferable to form the gusset sheet 9 with the soft wrapping sheets 8 and 8 formed by laminating aluminum foil or an aluminum vapor-deposited film. This is because, in the case of a soft packaging sheet formed by laminating such aluminum foil or aluminum vapor-deposited film, changes in flavor and physical properties due to oxidation and light deterioration of the liquid emulsion can be suppressed or prevented. In comparison with the case where the soft wrapping sheets 8 and 8 formed by laminating aluminum foils and the gusset sheet 9 are formed, the soft wrapping sheets 8 and 8 and the gusset sheet 9 formed by laminating aluminum vapor-deposited films are formed. More preferred. In the case of a soft packaging sheet obtained by laminating such aluminum vapor-deposited films, changes in flavor and physical properties associated with oxidation and light deterioration of the liquid emulsion can be suppressed or prevented, and the fragrance component of the liquid emulsion (particularly, This is because fresh milk incense components can be retained more (dissipation of flavor components can be further suppressed). In the gusset pouch container 2 with a spout according to the present embodiment, the gusset pouch container 2 with a spout shown in FIG. 1 formed by the soft wrapping sheets 8 and 8 and the gusset sheet 9 formed by laminating an aluminum foil or an aluminum vapor-deposited film. In the above, the liquid emulsion 7 can be aseptically filled from any of the spout and / or the edge of the film.

  As shown in FIG. 2, the liquid emulsion product 1 of the present embodiment is a product (food, etc.) in a container in which a liquid emulsion 7 is filled in a gusset pouch container 2 with a spout.

  In the gusset pouch container 2 with a spout of the present embodiment, a fluid (liquid, gel-like, etc.) food (liquid, gel, etc.) known as a fresh cream composed of milk fat or a synthetic cream made from milk or dairy products is used. Fats and oils, which may include oil products, for example, having a viscosity of 0.5 to 3000 cP (preferably 1 to 2500 cP, more preferably 5 to 2000 cP) and containing animal fats and / or vegetable fats and oils. Is suitable for filling a liquid emulsion in which the content of the fat or oil composed of is 5 to 100% by weight (preferably 5 to 80% by weight, more preferably 8 to 50% by weight).

  When the liquid emulsion is a synthetic cream, for example, the viscosity is 3 to 2500 cP (preferably 10 cP to 1500 cP, more preferably 50 cP to 1200 cP, and still more preferably 80 to 1000 cP), and the content of fat and oil. Is 7 to 80% by weight (preferably 8 to 50% by weight, more preferably 10 to 50% by weight, and still more preferably 20 to 50% by weight).

  This is because when the viscosity and the content of the fats and oils are such, the flavor and physical properties (foaming properties, flowering properties, shape retention properties) and the like of the liquid emulsion are well maintained. Also, it is easy to pour a large amount or a small amount of the liquid emulsion filled in the container.

  It is preferable that the animal fat constituting the synthetic cream is at least one kind or two or more kinds selected from lard, head, butter, and butter oil.

  The vegetable oils and fats constituting the synthetic cream are at least one kind or two or more kinds selected from coconut oil, rapeseed oil, rice bran oil, corn oil, cottonseed oil, soybean oil, palm oil, palm kernel oil, and cocoa butter. Is preferred.

  The liquid emulsion contains at least one or more selected from emulsifiers, stabilizers, salts, carbohydrates, flavors, antioxidants, pH adjusters, antioxidants, and coloring agents. Is also good.

  The emulsifier is selected from milk protein, soy protein, egg protein (egg white), sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyoxyethylene fatty acid ester, organic acid monofatty acid ester, and lecithin. At least one kind or two or more kinds may be contained. At this time, when milk protein or the like is selected as the emulsifier, for example, the content of the emulsifier is 12% by weight or less (preferably not exceeding 10% by weight, more preferably 0.1 to 9% by weight). , More preferably 0.5 to 8% by weight). This is for keeping the flavor of the liquid emulsion good, and for suppressing or preventing burning in sterilization and sterilization of the liquid emulsion.

  The stabilizer includes at least one or more selected from carboxymethylcellulose (CMC), alginate, guar gum, gelatin, carrageenan, sodium alginate, locust bean gum, taraya gum, xanthan gum, pectin, cellulose, and gellan gum. May be included. At this time, when carboxymethyl cellulose or the like is selected as the stabilizer, for example, the content of the stabilizer is 7% by weight or less (preferably not more than 5% by weight, more preferably 0.1 to 4% by weight). %, More preferably 0.5 to 3% by weight). This is to maintain good flavor of the liquid emulsion and improve stability of physical properties of the liquid emulsion.

  The salts may include at least one or two or more phosphates selected from sodium pyrophosphate, sodium metaphosphate, sodium orthophosphate and the like. At this time, when sodium pyrophosphate or the like is selected as the phosphate, for example, the content of the phosphate is 5% by weight or less (preferably not more than 3% by weight, more preferably 0.1% by weight). 1 to 2.5% by weight, more preferably 0.5 to 2% by weight). This is for keeping the flavor of the liquid emulsion good (for example, preventing the salty taste from becoming strong).

  The saccharide may contain at least one or more selected from sucrose, dextrose, lactose, starch hydrolyzate, sorbitol, starch syrup, starch syrup, dextrin, reduced starch syrup, and lactose. At this time, when sucrose or the like is selected as the saccharide, the content of the saccharide is not more than 60% by weight (preferably not more than 50% by weight, more preferably 1 to 45% by weight, and Preferably 5 to 40% by weight). This is because the flavor of the liquid emulsion is kept good (for example, the sweetness is not increased).

  The flavor may include at least one or more selected from those generally used in the food field. At this time, the content of the flavor is 6% by weight or less (preferably not exceeding 5% by weight, more preferably 0.1 to 4% by weight, and still more preferably 0.5 to 3% by weight). This is to maintain good flavor and physical properties of the liquid emulsion.

  In a conventional method for producing a liquid emulsion product, for example, in the case of a conventional fresh cream in a container, the raw milk (raw milk) is centrifuged at a temperature of 30 to 60 ° C. or a low temperature of 10 ° C. or less. After sterilization (batch retention method (70 ° C, 30 minutes), high-temperature short-time sterilization method (80-90 ° C, about 10 seconds, ultra-high temperature sterilization method (120-130 ° C, about 3 seconds)), aging ( (10 ° C. or less, several hours to several tens of hours) to obtain fresh cream. Then, the above-mentioned fresh cream is aseptically filled in a sterilized or sterilized container, and the fresh cream in the container is added. For example, in the case of a conventional synthetic cream in a container, liquid fresh cream, dairy products such as milk, butter and skim milk, vegetable oils and fats, emulsifiers, stabilizers, and additives such as phosphates are added. 30-6 The mixture is preliminarily emulsified by mixing at a temperature of ℃ and then sterilized (batch retention method (70 ° C., 30 minutes), high-temperature short-time sterilization method (80-90 ° C., about 10 seconds, ultra-high temperature sterilization method (120- (130 ° C., about 3 seconds), and then homogenized or aged to obtain a synthetic cream. Then, the above-mentioned synthetic cream was aseptically filled in a sterilized or sterilized container, and put in a container. Was getting a synthetic cream.

  On the other hand, in the method for producing a liquid emulsion product of the present invention, unlike the conventional method for producing a liquid emulsion product, the molded product is molded with the soft wrapping sheets 8 and 8 and the gusset sheet 9, the gusset portion 5 is developed, and sterilization is performed. The treated or sterilized pouch 3 is set in a filling device, and the sterilized or sterilized liquid emulsion 7 is aseptically filled in the pouch 3 and then the spout 6 with the cap 6b attached thereto. Can be aseptically attached to the spout attachment portion 3e of the pouch 3, the pouch 3 can be sealed, and the liquid emulsion product 1 can be obtained.

  Further, in the method for producing a liquid emulsion product of the present invention, unlike the conventional method for producing a liquid emulsion product, the flexible package sheets 8, 8, the gusset sheet 9 and the spout 6 are formed, and the gusset portion 5 is developed. The sterilized or sterilized gusset pouch container 2 is set in a filling device, and the sterilized or sterilized liquid emulsion 7 is aseptically filled into the pouch 3 via the spout body 6a, and the cap 6b is closed. The liquid emulsified product 1 can also be obtained by aseptically attaching the pouch 3 to the spout body 6a and sealing the pouch 3.

  Further, in the method for producing a liquid emulsion product of the present invention, unlike the conventional method for producing a liquid emulsion product, the gusset portion 5 is developed by forming the flexible packaging sheets 8 and 8, the gusset sheet 9 and the spout 6. After the sterilized or sterilized gusset pouch container 2 is set in the filling device, and the sterilized or sterilized liquid emulsion 7 is aseptically filled in the pouch 3, the cap 6b is sterilized into the spout body 6a. It is possible to obtain the liquid emulsified product 1 by properly mounting and sealing the pouch 3.

  In this example, the same liquid emulsion of the varieties was filled in a conventional gable-top type paper container and a gusset pouch container with spouts of different materials to produce a plurality of types of liquid emulsion products. The hygiene aspects of the liquid emulsion (the contents) (refrigerated storage (bacterial growth), etc.) were verified. Here, synthetic cream "Meiji Hokkaido Tokachi Fresh 100" (trade name)) was used as the liquid emulsion.

<Target of verification>
Here, the conditions of containers (liquid emulsion products) having different shapes and materials were set as follows.
(A) "Meiji Hokkaido Tokachi Fresh 100" in a conventional gable-top type paper container (described above using FIG. 5)
(B) "Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spouts, formed of a soft packaging sheet laminated with aluminum foil (described above using FIGS. 1 and 2).
(C) "Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with a spout, formed by a soft packaging sheet laminated with an aluminum vapor-deposited film (described above with reference to FIGS. 1 and 2).
In the gusset pouch containers with spouts of (b) and (c), the "Meiji" is used so that the volume of the liquid emulsion becomes the same as that of the conventional gable-top paper container of (a). The capacity of "Hokkaido Tokachi Fresh 100" was adjusted.

<Verification method>
Raw milk (raw milk) is heated (about 50 ° C.), centrifuged with a cream separator (continuous separation plate centrifuge, elecre), and then sterilized (85 ° C., 10 seconds) and cooled. Thus, "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion) was produced. This liquid emulsion: 200 mL was aseptically filled into the conventional gable-top type paper container (a) and the spouted gazette pouch container (b) and (c) of the present invention. Tokachi Fresh 100 "(a liquid emulsion product) was produced. After storing these liquid emulsion products at 4 ° C. for 14 days, the numbers of general bacteria (viable bacteria), coliforms, and molds / yeasts were checked. The number of general bacteria, coliforms, and molds / yeasts were measured by a method based on the Food Sanitation Law.

<Results of verification>
Both the conventional gable-top type paper container of (a) and the gusset pouch container with spouts of different materials of (b) and (c) above are used in the production of “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion). The number of bacteria was 10 cfu / mL or less, the coliform group was negative, and the number of molds and yeasts was 10 cfu / mL or less. In other words, it was confirmed that the spouted gusset pouch containers of different materials according to the present invention can be filled with the liquid emulsion in a sanitary manner, similarly to the conventional gable-top type paper container. That is, a liquid emulsion such as a synthetic cream is aseptically filled into a gusset pouch container with a spout of a different material of the present invention to produce a liquid emulsion product. Could be stored refrigerated.

  In this example, the same liquid emulsion of the varieties was filled in a conventional gable-top type paper container and a gusset pouch container with spouts of different materials to produce a plurality of types of liquid emulsion products. The quality of the liquid emulsion (contents) (oxidation progress etc.) was verified. Here, synthetic cream "Meiji Hokkaido Tokachi Fresh 100" (trade name)) was used as the liquid emulsion.

<Target of verification>
Here, the conditions of containers (liquid emulsion products) having different shapes and materials were set as follows. ◎
(A) "Meiji Hokkaido Tokachi Fresh 100" in a conventional gable-top type paper container (described above using FIG. 5)
(B) "Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spouts, formed of a soft packaging sheet laminated with aluminum foil (described above using FIGS. 1 and 2).
(C) "Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with a spout, formed by a soft packaging sheet laminated with an aluminum vapor-deposited film (described above with reference to FIGS. 1 and 2).
In the gusset pouch containers with spouts of (b) and (c), the "Meiji" is used so that the volume of the liquid emulsion becomes the same as that of the conventional gable-top paper container of (a). The capacity of "Hokkaido Tokachi Fresh 100" was adjusted.

<Verification method>
In the same manner as in Example 1, "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion product) was produced. Then, the liquid emulsion products were stored under light irradiation of 2000 lux (light corresponding to a store showcase) for 5 weeks, and then the progress of oxidation was confirmed. Specifically, as an index of the progress of oxidation of the liquid emulsion (synthetic cream), the peroxide value was measured before light irradiation, 2 weeks, 4 weeks, and 5 weeks after light irradiation. As a control, the progress of oxidation was confirmed after the liquid emulsion in a conventional gable-top type paper container was stored for 5 weeks without irradiation with light (in a dark place).

<Results of verification>
The change over time of the peroxide value between the liquid emulsion in a conventional gable-top type paper container of the above (a) and the liquid emulsion in a gusset pouch container with a spout of different materials of the above (b) and (c) is shown. As shown in FIG. Here, with the elapse of the period of light irradiation, compared to the conventional liquid emulsion in a gable-top type paper container, the gusset pouch container with a spout of the present invention formed with a soft packaging sheet laminated with aluminum foil In the liquid emulsion in a gusset pouch container with a spout of the present invention, which is formed by a soft packaging sheet in which a filled liquid emulsion and an aluminum-deposited film are laminated, an increase in peroxide value (progress of oxidation) is suppressed. Was. At this time, the liquid emulsion in the gusset pouch container with a spout of the present invention, which was molded from a soft packaging sheet laminated with aluminum foil, was stored without being irradiated with light (in a dark place). Oxidation due to light irradiation was sufficiently suppressed as compared with the liquid emulsion in a paper container. In addition, the liquid emulsion in a gusset pouch container with a spout of the present invention formed of a soft packaging sheet laminated with an aluminum vapor-deposited film was stored without irradiation with light (in a dark place). Oxidation due to light irradiation was comparable to that of the liquid emulsion in a paper container, and was completely suppressed.

  In other words, it was confirmed that the gusset pouch containers with spouts of different materials of the present invention can suppress the progress of oxidation of the liquid emulsion as compared with the conventional gable-top type paper containers. That is, a liquid emulsion such as a synthetic cream is aseptically filled into a gusset pouch container with a spout of a different material according to the present invention to produce a liquid emulsion product. Could be stored refrigerated. Furthermore, in the gusset pouch container with a spout of the present invention molded with a soft packaging sheet laminated with an aluminum vapor-deposited film, compared with the gusset pouch container with a spout of the present invention molded with a soft packaging sheet laminated with an aluminum foil. It was confirmed that the progress of oxidation of the liquid emulsion could be further suppressed. That is, by aseptically filling a liquid emulsion such as a synthetic cream into a gusset pouch container with a spout of the present invention formed with a soft packaging sheet laminated with an aluminum vapor-deposited film, to produce a liquid emulsion product. It was confirmed that the liquid emulsified product could be refrigerated and stored with good quality which is less susceptible to oxidation.

  In this example, the same liquid emulsion of the varieties was filled in a conventional gable-top type paper container and a gusset pouch container with spouts of different materials to produce a plurality of types of liquid emulsion products. The flavor side (retention of aroma components, etc.) of the liquid emulsion (contents) was verified. Here, synthetic cream "Meiji Hokkaido Tokachi Fresh 100" (trade name)) was used as the liquid emulsion.

<Object of examination>
Here, the conditions of containers (liquid emulsion products) having different shapes and materials were set as follows.
(A) "Meiji Hokkaido Tokachi Fresh 100" containing a conventional gable-top type paper container (described above with reference to FIG. 5) and the container have been opened.
(B) "Meiji Hokkaido Tokachi Fresh 100" (described above with reference to FIGS. 1 and 2) in a gusset pouch container with a spout, which is formed of a soft packaging sheet laminated with aluminum foil, and the container is opened. After that, it was sealed again (recapped).
(C) “Meiji Hokkaido Tokachi Fresh 100” (described above with reference to FIGS. 1 and 2) in a gusset pouch container with a spout, formed of a soft packaging sheet laminated with an aluminum vapor-deposited film, and a container. After opening, it was sealed again (recapped).
In the gusset pouch containers with spouts of (b) and (c), the "Meiji" is used so that the volume of the liquid emulsion becomes the same as that of the conventional gable-top paper container of (a). The capacity of "Hokkaido Tokachi Fresh 100" was adjusted.

<Verification method>
In the same manner as in Example 1, "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion product) was produced. Then, after storing these liquid emulsion products at 7 ° C. for 2 weeks, retention of the fragrance component was confirmed. Specifically, as an index of the retention of the fragrance component of the liquid emulsion (synthetic cream), the components of fresh frankincense (Metatanetol, DMS, 2-Heptanone, 2-Nonanone, δ-Decalactone, δ-Dodecalactone) were measured. . As a control, the progress of oxidation was confirmed after the conventional liquid emulsion in a gable-top type paper container was stored for two weeks without opening (unopened).

  Here, a method of analyzing the components of fresh frankincense (Metatanetol, DMS, 2-Heptanone, 2-Nonanone, δ-Decalactone, δ-Dodecalactone) will be described below. After storing "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion) under predetermined conditions, 5 g thereof was used as a sample for analysis. That is, 5 g of the sample was collected in a vial (20 mL volume), and 5 μL of a methanol solution (20 mg / L) of methyl isobutyl ketone (Wako Pure Chemical Industries, Ltd.) was added as an internal standard substance for analysis. Was prepared. The vial containing these test solutions was placed in an autosampler (“Agilent MPS2XL”, Agilent Technologies), and according to the temperature at the time of extracting the fragrance component from the sample solution, the fragrance component was determined by the following two methods. Was extracted from the sample solution into a TDU tube.

(1) Under a condition of 25 ° C., nitrogen is continuously blown at 40 mL / min for 10 minutes, and the volatilized aroma components are adsorbed on a tube of a thermal desorption unit (TDU).
(2) Under a condition of 40 ° C., nitrogen is continuously blown at 40 mL / min for 30 minutes to adsorb the volatilized odor components to the TDU tube, and then simultaneously remove the adsorbed water droplets. For this purpose, dry nitrogen is blown continuously at 40 mL / min for 17.5 minutes.

  The extracted TDU tube was placed in a gas chromatography / mass spectrum, GC / MS (GC model name "HP5975C", MS model name "HP7890A", Agilent Technologies) autosampler of the TDU unit, The fragrance component was introduced into the GC / MS by the following two methods depending on the temperature at which the fragrance component was extracted from the solution.

(1) When extraction is performed at 25 ° C., the mixture is heated to 230 ° C. to release the adsorbed odor components, and then cooled to −50 ° C. in a Cooled Injection System (CIS) unit, and the odor components are concentrated. / MS.
(2) In the case of extraction at 40 ° C., the mixture was heated to 240 ° C. to release the adsorbed odor component, cooled to −20 ° C. in a CIS unit, concentrated, and introduced into GC / MS. .

  Helium was used as the carrier gas for the GC, and the flow rate was set at 1.0 mL / min. For the GC column, "DB-WAX" (Agilent Technology Co., Ltd., 30 m × inner diameter: 0.25 mm, film pressure: 0.2 mm) was used. 25 μm). In the temperature rising condition of the column, the temperature was raised to 240 ° C. at 5 ° C./min while maintaining the temperature at 40 ° C. for 2.5 minutes, and then maintained at 240 ° C. for 10 minutes. In the detection of the components to be analyzed by the MS method, each was checked against the library (National Institute of Standards and Technology) from the results of the total ion chromatogram and the mass spectrum.

  Among these detected fragrance components, the peak area of Metatniol, Acetone, 2-Butanoe, etc., which is highly volatile in the fragrance component contained in the liquid emulsion, is calculated, and the area detected from the fresh liquid emulsion is calculated. When the value was set to 1.0, the area ratio of the fragrance component of each liquid emulsion product was calculated.

<Results of verification>
Refrigerated storage (7 ° C., 2 ° C.) of the conventional liquid emulsion in a gable-top type paper container of (a) and the liquid emulsion in a gusset pouch container with spouts of different materials described in (b) and (c) above Table 1 shows the component amounts of the fresh frankincense after one week). When the amount of fresh frankincense in a conventional liquid emulsion in a gable-top type paper container (opened) after being refrigerated (7 ° C., 2 weeks) is defined as 100%, Of the liquid emulsion in a gable-top type paper container and the liquid emulsion in a gusset pouch container with spouts of different materials (b) and (c) above after refrigerated storage (7 ° C., 2 weeks) The relative value of the component amount of the nasty frankincense was calculated in%, and the relative value is shown in Table 2. Here, with the refrigerated storage, compared to the conventional liquid emulsion in a gable-top type paper container, the liquid emulsion in the gusset pouch container with a spout of the present invention, which was molded with a soft packaging sheet laminated with aluminum foil, In the liquid emulsion in the gusset pouch container with a spout of the present invention formed by a soft packaging sheet laminated with a product and an aluminum vapor-deposited film, the components of fresh frankincense (Metanetiol, DMS, 2-Heptanone, 2-Nonanone, Dissipation (decrease in concentration) of δ-Decalactone and δ-Dodecalactone was suppressed. At this time, in the liquid emulsion in a gusset pouch container with a spout of the present invention formed of a soft wrapping sheet laminated with aluminum foil, the conventional gable top which was refrigerated (unopened) without opening the container was used. Compared with the liquid emulsion contained in the paper container of the mold, the concentration of the fresh frankincense component based on refrigeration was equal to or higher than that of the liquid emulsified product, and the fresh frankincense component was sufficiently retained. In addition, in the liquid emulsion in a gusset pouch container with a spout of the present invention, which is formed of a soft packaging sheet laminated with an aluminum vapor-deposited film, the conventional gable top which is stored refrigerated (unopened) without opening the container. Compared to the liquid emulsion contained in the paper container of the mold, the concentration of the components of fresh frankincense based on refrigeration was about twice, and the components of fresh frankincense were completely retained.

In other words, the gusset pouch container with spouts of different materials according to the present invention can retain the fragrance component of the liquid emulsion (particularly, the fresh fragrance component) as compared with the conventional gable-top paper container (dissipation of the fragrance component). Can be suppressed or prevented). That is, a liquid emulsion such as a synthetic cream is aseptically filled into a gusset pouch container with a different spout of the material of the present invention to produce a liquid emulsion product, with good quality in which aroma components are difficult to dissipate, It was confirmed that the liquid emulsion could be stored refrigerated. Furthermore, in the gusset pouch container with a spout of the present invention molded with a soft packaging sheet laminated with an aluminum vapor-deposited film, compared with the gusset pouch container with a spout of the present invention molded with a soft packaging sheet laminated with an aluminum foil. It was confirmed that the fragrance component of the liquid emulsion (particularly, the component of fresh milky fragrance) can be retained more (dissipation of the fragrance component can be further suppressed or prevented). That is, by aseptically filling a liquid emulsion such as a synthetic cream into a gusset pouch container with a spout of the present invention formed with a soft packaging sheet laminated with an aluminum vapor-deposited film, to produce a liquid emulsion product. It was confirmed that the liquid emulsified product could be refrigerated and stored with good quality, in which the fragrance component is hardly dissipated.

  In this example, the same liquid emulsion of the varieties was filled in a conventional gable-top type paper container and a gusset pouch container with spouts of different materials to produce a plurality of types of liquid emulsion products. The quality aspects of the liquid emulsion (contents) (such as the odor of odor components derived from other foods) were verified. Here, synthetic cream "Meiji Hokkaido Tokachi Fresh 100" (trade name)) was used as the liquid emulsion.

<Object of examination>
Here, the conditions of containers (liquid emulsion products) having different shapes and materials were set as follows.
(A) "Meiji Hokkaido Tokachi Fresh 100" containing a conventional gable-top type paper container (described above with reference to FIG. 5) and the container have been opened.
(B) "Meiji Hokkaido Tokachi Fresh 100" (described above with reference to FIGS. 1 and 2) in a gusset pouch container with a spout, which is formed of a soft packaging sheet laminated with aluminum foil, and the container is opened. After that, it was sealed again (recapped).
(C) “Meiji Hokkaido Tokachi Fresh 100” (described above with reference to FIGS. 1 and 2) in a gusset pouch container with a spout, formed of a soft packaging sheet laminated with an aluminum vapor-deposited film, and a container. After opening, it was sealed again (recapped).
In the gusset pouch containers with spouts of (b) and (c), the "Meiji" is used so that the volume of the liquid emulsion becomes the same as that of the conventional gable-top paper container of (a). The capacity of "Hokkaido Tokachi Fresh 100" was adjusted.

<Verification method>
In the same manner as in Example 1, "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion product) was produced. Then, after storing these liquid emulsion products at 7 ° C. for one week, after exposing the fruit flavors for one week, the odor of the odor components derived from other foods was confirmed. Specifically, fatty acid esters derived from fruit flavors (Butanic acid, methyl ester, Butanoic acid, ethyl ester, 1-Butanol, 3-methyl-, acetate, Hexanoic acid, 2-propenyl ester), limonene, and linalool. As a control, the progress of oxidation was confirmed after the conventional liquid emulsion in a gable-top type paper container was stored for two weeks without opening (unopened).

  Here, fatty acid esters derived from fruit flavors (Butanic acid, methyl ester, Butanoic acid, ethyl ester, 1-Butanol, 3-methyl-, acetate, Hexanoic acid, 2-propenyl ester, and the method of analysis of l-propenyl ester) Is described below. After storing "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion) under predetermined conditions, 5 g thereof was used as a sample for analysis. That is, 5 g of the sample was collected in a vial (20 mL volume), and 5 μL of a methanol solution (20 mg / L) of methyl isobutyl ketone (Wako Pure Chemical Industries, Ltd.) was added as an internal standard substance for analysis. Was prepared. The vials containing these test solutions were placed in an autosampler ("COMBIPAL", manufactured by Amr Co., Ltd.), while exposing solid-state microfibers (DVB / Caboxen / PDMS, 2 cm, SUPELCO) to the vial headspace. At 60 ° C. for 40 minutes to extract fragrance components from the test solution into solid-phase microfibers.

  The solid phase microfibers after the extraction are placed in an autosampler of gas chromatography / mass spectrum, GC / MS (GC model name “HP6890N6”, MS model name “HP5975”, Agilent Technologies), and 250 ° C. By heating the mixture, the fragrance component was introduced into the GC / MS.

  Helium was used as the carrier gas for the GC, and the flow rate was set at 1.0 mL / min. For the GC column, "DB-WAX" (Agilent Technology Co., Ltd., 30 m × inner diameter: 0.25 mm, film pressure: 0.2 mm) was used. 25 μm). In the temperature rising condition of the column, the temperature was raised to 250 ° C. at a rate of 15 ° C./min while maintaining the temperature at 40 ° C. for 5 minutes, and then maintained at 250 ° C. for 10 minutes. In the detection of the components to be analyzed by the MS method, the results were checked against the library (National Institute of Standards and Technology) and confirmed from the results of the total ion chromatogram and the mass spectrum.

  Among these detected aroma components, fatty acid esters derived from fruit flavors (Butanoic acid, methyl ester, Butanoic acid, ethyl ester, 1-Butanol, 3-methyl-, acetate, Hexanoic acid, 2-propene, 2-propene) The peak area of limonene and linalool was calculated, and the area value detected from the liquid emulsion in a conventional gable-top type paper container which was refrigerated without opening the container (unopened) was set to 1.0. In each case, the area ratio of the fragrance component of each liquid emulsion product was calculated.

<Results of verification>
The refrigerated storage (7 ° C., 1 ° C.) of the liquid emulsion in the conventional gable-top type paper container of (a) and the liquid emulsion in the gusset pouch container with spout of different materials of (b) and (c) described above. Table 3 shows the amounts of the components of the fruit flavor after a week). Further, when the content of the fruit flavor in a conventional liquid emulsion in a gable-top type paper container (opened) after refrigerated storage (7 ° C., 2 weeks) is defined as 100%, Fruit flavor after refrigerated storage (7 ° C, 1 week) in a liquid emulsion in a gable-top type paper container and a liquid emulsion in a gusset pouch container with spouts of different materials (b) and (c) above The relative values of the component amounts were calculated in%, and the relative values are shown in Table 4. Here, with the refrigerated storage, compared to the conventional liquid emulsion in a gable-top type paper container, the liquid emulsion in the gusset pouch container with a spout of the present invention, which was molded with a soft packaging sheet laminated with aluminum foil, In the liquid emulsion in a gusset pouch container with a spout of the present invention, which is formed by a soft wrapping sheet laminated with a product and an aluminum-deposited film, fatty acid esters derived from fruit flavors (Butanoic acid, methyl ester, Butanoic acid, Ethyl ester, 1-Butanol, 3-methyl-, acetate, Hexanoic acid, 2-propenyl ester), limonene, and linalool (odor increase) were significantly suppressed. At this time, in the liquid emulsion in a gusset pouch container with a spout of the present invention formed of a soft wrapping sheet laminated with aluminum foil, the conventional gable top which was refrigerated (unopened) without opening the container was used. Compared with the liquid emulsion in a paper container of a mold, the concentration of the fruit flavor based on refrigerated storage was extremely low, the fruit flavor was almost zero, and the odor of the fruit flavor was sufficiently suppressed or prevented. In addition, in the liquid emulsion in a gusset pouch container with a spout of the present invention, which is formed of a soft packaging sheet laminated with an aluminum vapor-deposited film, the conventional gable top which is stored refrigerated (unopened) without opening the container. Compared with the liquid emulsion in a paper container of a mold, the concentration of the fruit flavor based on refrigerated storage was extremely low, the fruit flavor was almost zero, and the odor of the fruit flavor was completely suppressed or prevented.

In other words, it was confirmed that the gusset pouch containers with spouts of different materials according to the present invention can suppress or prevent odors of flavor components (such as fruit flavors) derived from other foods as compared with conventional gable-top type paper containers. did it. That is, a liquid emulsion such as a synthetic cream is aseptically filled into a gusset pouch container with a spout of a different material according to the present invention to produce a liquid emulsion product, whereby aroma components derived from other foods smell. It was confirmed that the liquid emulsified product could be refrigerated and stored with good quality, which is difficult to perform. Furthermore, in the gusset pouch container with a spout of the present invention molded with a soft packaging sheet laminated with an aluminum vapor-deposited film, compared with the gusset pouch container with a spout of the present invention molded with a soft packaging sheet laminated with an aluminum foil. In addition, it was confirmed that the odor of odor components (such as fruit flavors) derived from other foods can be further suppressed or prevented. That is, by aseptically filling a liquid emulsion such as a synthetic cream into a gusset pouch container with a spout of the present invention formed with a soft packaging sheet laminated with an aluminum vapor-deposited film, to produce a liquid emulsion product. It was confirmed that the liquid emulsified product could be refrigerated and stored with good quality, in which aroma components derived from other foods are less likely to smell.

  In this example, the same liquid emulsion of the varieties is filled in gusset pouch containers with spouts having different dimensions to produce a plurality of types of liquid emulsion products, and the use surface of each container (in the case of opening first) , The ease of opening, the ease of handling with one hand (easiness of holding), the ease of pouring out of controlled use and dosage (easiness of pouring), etc. were verified. Here, a synthetic cream ("Meiji Hokkaido Tokachi Fresh 100" (trade name)) was used as the liquid emulsion.

Specifically, the inclination angle R ₁ of the spout mounting portion 3e which spout 6 is attached to the 45 degrees, the width W of the pouch 3, the height H, depth D, the formation position of the curved portion 4, the soft package sheet taking into account the 8 tilt angle preferred conditions R ₂ etc., as shown in Table 5 were prepared different spouted Gazette pouch container 2 dimensions. Then, the liquid emulsion (synthetic cream) was filled into gusset pouch containers with spouts having different dimensions to produce various liquid emulsion products 1.

<Target of verification>
Here, the conditions of the gusset pouch containers with spouts having different dimensions were set as follows.
-The inclination angle R of the spout attachment part 3e to which the spout 6 is attached R1: 45 degrees-The width W of the pouch 3: 80 to 130 mm
・ Height: 100 to 180 mm
-Depth D: 28.6 to 73.0 mm
-Inclination angle R2 of the soft wrapping sheets 8, 8: 95 to 101 degrees-Height F from the lower edge of the lower edge seal portion 3b to the folded portion 5a: 20 to 37 mm
-Length A from the upper edge of the upper edge seal portion 3a to the upper end portion 4b of the curved portion 4: 18.8 mm
-Length B from the upper end 4b to the lower end 4c of the curved portion 4: 88.9 mm
A length C from the lower edge of the lower edge seal portion 3b to the lower end portion 4c of the curved portion 4: 42.3 mm or 72.3 mm
A length E from the side edge of the second side edge seal portion 3d to the most curved surface 4a of the curved portion 4: 11.2 mm

<Verification method>
Raw milk (raw milk) is heated (about 50 ° C.), centrifuged with a cream separator (continuous separation plate centrifuge, elecre), and then sterilized (85 ° C., 10 seconds) and cooled. Thus, "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion) was produced. 200 mL of this liquid emulsion was aseptically filled into gusset pouch containers with spouts having different dimensions as described above to produce "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion product). After storing these liquid emulsion products at 4 ° C. for 14 days, the number of general bacteria (the number of viable bacteria), the number of coliforms, and the number of molds and yeasts were confirmed. The number of general bacteria, coliforms, and molds / yeasts were measured by a method based on the Food Sanitation Law.

<Results of verification>
Any of the gusset pouch containers with spouts with different dimensions described above, as containers for containing and pouring liquid emulsions, is easy to open when first opened, easy to handle with one hand (easy to hold), usage and It has a structure that is easy to pour (ease of pouring) with a controlled dose, and it is actually easy to pour a large amount or a small amount of liquid emulsion, and it is easy to pour an appropriate amount of liquid emulsion. did it. In other words, it was confirmed that the spouted gusset pouch containers with different dimensions according to the present invention are easy to open when opened first, easy to handle with one hand (easy to hold), and easy to pour out by controlling the application and dosage (easy to pour). did it.

  Further, since the spout main body 6a can be securely sealed using the cap 6b, even if the container is once opened and the liquid emulsified substance is dropped in a state where the liquid emulsified substance is contained, the liquid emulsified substance is discharged from the spout. Outflow can be prevented or deterred. Furthermore, after the container is once opened, the container can be stored in a refrigerator or the like in either a state in which the container is set upright with the spout upward and a state in which the container is turned sideways with the spout horizontal. became. In other words, in the gusset pouch container with spouts having different dimensions according to the present invention, once opened, the liquid emulsion is prevented from flowing out from the spout even if the liquid emulsion is dropped in a state in which the liquid emulsion is contained. It was confirmed that the container can be stored in a refrigerator or the like with the container turned down and the outlet turned sideways.

  In this example, the same liquid emulsion of the varieties was filled in a conventional gable-top type paper container and a gusset pouch container with a spout to produce a plurality of types of liquid emulsion products, and the use of each container was carried out. The surface (ease of opening when first opened, ease of handling with one hand (ease of holding), ease of pouring with controlled use and dose (ease of pouring), etc.) was verified. Here, a synthetic cream ("Meiji Hokkaido Tokachi Fresh 100" (trade name)) was used as the liquid emulsion.

<Target of verification>
(A) Meiji Hokkaido Tokachi Fresh 100 in a conventional gable-top type paper container
・ Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200mL
-Container width: 70 mm, container depth: 70 mm, container height: 88 mm
(B) "Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spouts molded from a soft packaging sheet
・ Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200mL
-Spout 6 inclination angle R1: 45 degrees-Spout 6 diameter: 11 mm
-Width W of pouch 3 filled with cream: 115.2 mm
-The height H of the pouch 3 in a state where the cream is filled: 148.7 mm
Depth D of pouch 3 filled with cream: 59.6 mm
The inclination angle R2 (FIG. 3) of the soft wrapping sheets 8 and 8 in a state filled with cream: 98 degrees

<Verification method>
Raw milk (raw milk) is heated (about 50 ° C.), centrifuged with a cream separator (continuous separation plate centrifuge, elecre), and then sterilized (85 ° C., 10 seconds) and cooled. Thus, "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion) was produced. This liquid emulsion: 200 mL was aseptically filled into the conventional gable-top type paper container of (a) and the gusset pouch container with spout of the present invention of (b) above, and "Meiji Hokkaido Tokachi Fresh 100" (Liquid emulsion product) was produced. Forty-four people in their twenties and fifties who regularly use cream were evaluated on the use of each container.

<Results of verification>
(1) Compared to the conventional gable-top type paper container of (a), in the gusset pouch container with the spout of (b), the ratio of responding “easy to open” was as follows.
・ Easy to open: 93%
・ Slightly easy to open: 2%
・ Neither: 5%
・ Slightly hard to open: 0%
-Difficult to open: 0%

(2) Compared to the conventional gable-top type paper container of (a), the proportion of the gusset pouch containers with spouts of (b) that answered "easy to pour" was as follows.
-Easy to pour: 50%
・ Slightly easy to pour: 16%
・ Neither: 25%
・ Slightly difficult to pour: 7%
・ It is difficult to pour: 2%

(3) Compared to the conventional gable-top type paper container of (a), the proportion of the gusset pouch containers with spouts of (b) that answered "easy to use" was as follows.
-Easy to use: 66%
・ Slightly easy to use: 18%
・ Neither: 9%
-Slightly difficult to use: 5%
-Difficult to use: 2%

(4) Compared to the conventional gable-top type paper container of (a), the proportion of respondents who answered "I do not feel stress when pouring" in the spouted gusset pouch container of (b) is as follows: Met.
・ I do not feel stress when pouring: 52%
・ I do not feel any stress when pouring: 14%
・ We cannot say stress at the time of pouring either: 16%
・ I feel a little stress when pouring: 18%
・ I feel stress when pouring: 0%

  From the results of the above verification, in all of the above items (1) to (4), the gusset pouch with the spout of the present invention is compared with the conventional gable-top type paper container (the conventional liquid emulsion product 10). In the case of the container (the liquid emulsion product 1 of the present invention), good evaluation was obtained in terms of use.

  The gusset pouch container with spout described above is a container that contains and pours out the liquid emulsion, which is easy to open when first opened, easy to handle with one hand (easy to hold), and uses and doses controlled. The structure was excellent in ease of dispensing (ease of pouring). In practice, it was easy to pour a large amount or a small amount of the liquid emulsion, and it was possible to easily pour an appropriate amount of the liquid emulsion. In other words, it was confirmed that the spout-equipped gusset pouch container of the present invention was easy to open when opened first, easy to handle with one hand (easy to hold), and easy to pour out by controlling the application and dosage (easy to pour).

  In this embodiment, the same liquid emulsion of the varieties is filled in a gusset pouch container with spouts having different inclination angles R1 of the spout 6 to the pouch 3, and a plurality of types of liquid emulsion products are manufactured. The use side (ease of opening at the time of opening first, ease of handling with one hand (easy to hold), ease of pouring with controlled use and dosage (easiness of pouring), etc.) was verified. Here, a synthetic cream ("Meiji Hokkaido Tokachi Fresh 100" (trade name)) was used as the liquid emulsion.

<Target 1 for verification>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spouts molded from a soft packaging sheet
・ Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200mL
・ Inclination angle R1 of spout 6: 45 degrees, 60 degrees (2 types)
-Width W of pouch 3 filled with cream: 115.2 mm
-The height H of the pouch 3 in a state where the cream is filled: 148.7 mm
Depth D of pouch 3 filled with cream: 59.6 mm
The inclination angle R2 (FIG. 3) of the soft wrapping sheets 8 and 8 in a state filled with cream: 98 degrees

<Verification method 1>
Raw milk (raw milk) is heated (about 50 ° C.), centrifuged with a cream separator (continuous separation plate centrifuge, elecre), and then sterilized (85 ° C., 10 seconds) and cooled. Thus, "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion) was produced. This liquid emulsion: 200 mL was aseptically filled into the above two types of gusset pouch containers with spout to produce "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion product). Twelve women who regularly use the cream evaluated the use of each container.

<Verification result 1>
The following items were evaluated for the above two types of gusset pouch containers with spouts.
(1) Ease of opening cap 6b (2) Ease of holding when 200 mL to 100 mL of volume is poured into measuring cup (3) Ease of pouring when 200 mL to 100 mL of volume is poured into measuring cup ( 4) Ease of holding when the whole amount is poured into the measuring cup from 100 mL in volume (5) Ease of pouring when the whole amount is poured into the measuring cup from 100 mL in volume (6) Ease of handling In the evaluation, the following points were given, and the average value was calculated.
-"Easy to open"-"Easy to hold"-"Easy to handle": 2 points-"Slightly easy to open"-"Slightly easy to hold"-"Slightly easy to handle": 1 point-"Neither can be said": 0 points- "Slightly difficult to open"-"Slightly difficult to hold"-"Slightly difficult to handle": -1 point-"Hard to open"-"Hard to hold"-"Hard to handle": -2 points

Table 6 shows the results of evaluating the above items (1) to (6) for the two types of gusset pouch containers with spouts. As described above, in these evaluations, the average value of each score was used. Here, in the gusset pouch container with a spout of the present invention, there is no significant difference in the evaluation of the use surface of each container at any of 45 ° and 60 ° of the inclination angle of the spout to the pouch, and the inclination of the spout to the pouch. Good evaluations were obtained for each of the angles of 45 degrees and 60 degrees.

<Target 2 for verification>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spouts molded from a soft packaging sheet
・ Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200mL
・ Inclination angle R1 of spout 6: 30 degrees, 45 degrees (2 types)
-Width W of pouch 3 filled with cream: 115.2 mm
-The height H of the pouch 3 in a state where the cream is filled: 148.7 mm
Depth D of pouch 3 filled with cream: 59.6 mm
The inclination angle R2 (FIG. 3) of the soft wrapping sheets 8 and 8 in a state filled with cream: 98 degrees

<Verification method 2>
"Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion) was produced in the same manner as in the above-mentioned verification method 1. This liquid emulsion: 200 mL was aseptically filled into the above two types of gusset pouch containers with spout to produce "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion product). Then, in the same manner as in Example 3, ten women who regularly use the cream evaluated the use surface of each container.

<Verification result 2>
The following items were evaluated for the above two types of gusset pouch containers with spouts.

(1) Ease of holding when 200 mL to 100 mL is poured into the measuring cup by volume (2) Ease of pouring when 200 mL to 100 mL is poured into the measuring cup by volume (3) Overall handling At each evaluation, the following points were assigned, and the average value was calculated.
-"Easy to open"-"Easy to hold"-"Easy to handle": 2 points-"Slightly easy to open"-"Slightly easy to hold"-"Slightly easy to handle": 1 point-"Neither can be said": 0 points- "Slightly difficult to open"-"Slightly difficult to hold"-"Slightly difficult to handle": -1 point-"Hard to open"-"Hard to hold"-"Hard to handle": -2 points

  Table 7 shows the results of evaluating the above items (1) to (3) for the two types of gusset pouch containers with spouts. As described above, in these evaluations, the average value of each score was used. Here, in the gusset pouch container with a spout of the present invention, there is no significant difference in the evaluation of the use surface of each container at any of 45 ° and 60 ° of the inclination angle of the spout to the pouch, and the inclination of the spout to the pouch. Good evaluations were obtained for each of the angles of 45 degrees and 60 degrees.

The gusset pouch container with spout described above is a container that contains and pours out the liquid emulsion, which is easy to open when first opened, easy to handle with one hand (easy to hold), and uses and doses controlled. The structure was excellent in ease of dispensing (ease of pouring). In practice, it was easy to pour a large amount or a small amount of the liquid emulsion, and it was possible to easily pour an appropriate amount of the liquid emulsion. In other words, it was confirmed that the spout-equipped gusset pouch container of the present invention was easy to open when opened first, easy to handle with one hand (easy to hold), and easy to pour out by controlling the application and dosage (easy to pour).

  In this example, the same liquid emulsion of the varieties was filled in a gusset pouch container with a spout to produce a liquid emulsion product, and the physical properties of the liquid emulsion (content) immediately after the production and after a lapse of a predetermined period of time. The surface (fat content, viscosity, average particle size of fat globules, color tone, flavor, general bacterial count (viable bacterial count), coliform group, etc.) was verified. Here, synthetic cream "Meiji Hokkaido Tokachi Fresh 100" (trade name)) was used as the liquid emulsion.

<Object of examination>
Here, the conditions of the container (liquid emulsion product) were set as follows.
"Meiji Hokkaido Tokachi Fresh 100" (described above with reference to FIGS. 1 and 2) in a gusset pouch container with a spout, formed by a soft packaging sheet laminated with an aluminum vapor-deposited film, and after opening the container It was sealed again (recapped).

<Verification method>
In the same manner as in Example 1, "Meiji Hokkaido Tokachi Fresh 100" (liquid emulsion product) was produced. Then, after storing these liquid emulsion products at 10 ° C. for 40 days, the fat content, viscosity, average particle size of fat globules, color tone, flavor, general bacterial count (viable bacterial count), and coliform bacteria are determined. Confirmed (analyzed). As a control, the fat content, viscosity, average diameter of fat globules, color tone, flavor, general bacterial count (viable bacterial count), and coliform bacteria were confirmed (analyzed) immediately after the production of these liquid emulsion products.

<Results of verification>
Table 8 shows the physical properties of the liquid emulsion in the gusset pouch container with spout immediately after production and after refrigerated storage (10 ° C., 40 days). The spouted gusset pouch container of the present invention, formed of a soft packaging sheet laminated with an aluminum vapor-deposited film, has the same physical properties as immediately after production, even after storage at 10 ° C. for 40 days. Was kept. That is, it was confirmed that the gusset pouch container with a spout of the present invention can maintain the physical properties of the liquid emulsion better than the conventional gable-top type paper container. That is, a liquid emulsion such as a synthetic cream is aseptically filled into a gusset pouch container with a spout of a different material of the present invention to produce a liquid emulsion product. Could be stored refrigerated.

As described above, the preferred embodiments and examples of the present invention have been described with reference to the accompanying drawings. However, the present invention is not limited to such embodiments and examples, and is understood from the description of the claims. It can be changed to various forms within a certain technical range.

DESCRIPTION OF SYMBOLS 1 Liquid emulsion product 2 Gazette pouch container 3 with spout 3 Pouch 3a Upper edge seal part 3b Lower edge seal part 3c First side edge seal part 3d Second side edge seal part 3e Spout mounting part 4 Curved part 4a Curved surface 4b Upper end portion 4c of the curved portion Lower end portion 5 of the curved portion 5 Gazette portion 5a Folding portion 6 Spout 6a Spout body 6b Cap 7 Liquid emulsion 8 Soft packaging sheet 9 Gazette sheet 10 Conventional liquid emulsion product 11 Conventional gable-top paper container 11a Container body 11b Top 12 Spout

Claims (11)

A liquid emulsion product characterized by being filled with a sterilized and / or sterilized liquid emulsion in a sterilized and / or sterilized gadget pouch container with a spout ,
The liquid emulsion is a synthetic cream based on milk or dairy products,
The spouted gusset pouch container of the liquid emulsion product is molded with a soft packaging sheet formed by laminating an aluminum foil or an aluminum vapor-deposited film,
The container includes a spout mounting portion that is inclined at 30 to 60 degrees from one end of an upper edge toward an upper end of one side edge orthogonal to the one end, and A liquid emulsion product, wherein a curved portion curved toward the side edge is formed on the other side edge. 2. The liquid emulsion product according to claim 1 , wherein the synthetic cream has a viscosity of 5 to 2,000 cP and a content of animal fat and / or vegetable fat of 8 to 50% by weight. The liquid emulsion product according to claim 2 , wherein the animal fat is at least one kind or two or more kinds selected from lard, head, butter, and butter oil. The vegetable oil is at least one or more selected from coconut oil, rapeseed oil, rice bran oil, corn oil, cottonseed oil, soybean oil, palm oil, palm kernel oil, and cocoa butter. A liquid emulsion product according to claim 2 . The liquid emulsion contains at least one or two or more selected from emulsifiers, stabilizers, salts, carbohydrates, flavors, antioxidants, pH adjusters, antioxidants, and coloring agents. A liquid emulsion product according to any one of claims 1 to 4 , characterized in that: The emulsifier includes at least one selected from milk protein, soy protein, egg protein, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyoxyethylene fatty acid ester, organic acid monofatty acid ester, and lecithin. The liquid emulsion product according to claim 5 , wherein two or more kinds are contained in a range not exceeding 10% by weight. The stabilizer includes 5% by weight of at least one or more selected from carboxymethylcellulose, alginate, guar gum, gelatin, carrageenan, sodium alginate, locust bean gum, taraya gum, xanthan gum, pectin, cellulose, and gellan gum. The liquid emulsion product according to claim 5 or 6 , which is included in a range not exceeding the following. The liquid emulsion product according to any one of claims 5 to 7 , wherein the salt contains a phosphate in a range not exceeding 3% by weight. In the saccharide, at least one or more selected from sucrose, dextrose, lactose, starch hydrolyzate, sorbitol, starch syrup, starch syrup, dextrin, reduced starch syrup, and lactose do not exceed 50% by weight. The liquid emulsion product according to any one of claims 5 to 8 , wherein The liquid emulsion product according to any one of claims 5 to 9 , wherein the flavor is contained in a range not exceeding 5% by weight. The liquid emulsion product according to any one of claims 1 to 10 , wherein the spouted gazette pouch container of the liquid emulsion product is a self-standing type.

Images