JPH07264988A - Composite food packed in container and container to be used therefor - Google Patents
Composite food packed in container and container to be used thereforInfo
- Publication number
- JPH07264988A JPH07264988A JP6062988A JP6298894A JPH07264988A JP H07264988 A JPH07264988 A JP H07264988A JP 6062988 A JP6062988 A JP 6062988A JP 6298894 A JP6298894 A JP 6298894A JP H07264988 A JPH07264988 A JP H07264988A
- Authority
- JP
- Japan
- Prior art keywords
- container
- food
- food product
- plastic
- composite
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 177
- 239000002131 composite material Substances 0.000 title claims abstract description 27
- 239000004033 plastic Substances 0.000 claims abstract description 56
- 230000005484 gravity Effects 0.000 claims abstract description 26
- 239000004094 surface-active agent Substances 0.000 claims abstract description 16
- 241000195940 Bryophyta Species 0.000 claims abstract description 13
- 235000011929 mousse Nutrition 0.000 claims abstract description 13
- 239000008256 whipped cream Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims 1
- 235000021485 packed food Nutrition 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 abstract description 19
- 239000008274 jelly Substances 0.000 abstract description 19
- 235000021185 dessert Nutrition 0.000 abstract description 12
- 238000011049 filling Methods 0.000 abstract description 8
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000006260 foam Substances 0.000 abstract 1
- 239000000499 gel Substances 0.000 description 22
- 230000000694 effects Effects 0.000 description 10
- 229920005989 resin Polymers 0.000 description 10
- 239000011347 resin Substances 0.000 description 10
- 238000003851 corona treatment Methods 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 238000009736 wetting Methods 0.000 description 7
- 239000004743 Polypropylene Substances 0.000 description 6
- 229920001155 polypropylene Polymers 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 6
- 108010010803 Gelatin Proteins 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 239000008273 gelatin Substances 0.000 description 4
- 229920000159 gelatin Polymers 0.000 description 4
- 235000019322 gelatine Nutrition 0.000 description 4
- 235000011852 gelatine desserts Nutrition 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005034 decoration Methods 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000035939 shock Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 239000000679 carrageenan Substances 0.000 description 2
- 235000010418 carrageenan Nutrition 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 2
- 229940113118 carrageenan Drugs 0.000 description 2
- 239000012611 container material Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- IAYPIBMASNFSPL-UHFFFAOYSA-N Ethylene oxide Chemical compound C1CO1 IAYPIBMASNFSPL-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000003973 alkyl amines Chemical class 0.000 description 1
- VBICKXHEKHSIBG-UHFFFAOYSA-N beta-monoglyceryl stearate Natural products CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 230000002925 chemical effect Effects 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 239000008373 coffee flavor Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000007859 condensation product Substances 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000005001 laminate film Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000002736 nonionic surfactant Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Landscapes
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Details Of Rigid Or Semi-Rigid Containers (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、ホイップクリーム、ム
ースまたはメレンゲ等の含気泡性食品に代表される可塑
性食品と、ゼリー状食品に代表されるゲル状食品との複
合食品からなる容器入り複合食品に関し、特に、比重が
相対的に小さい該可塑性食品が容器の底部に固定され、
その上に該ゲル状食品が充填されている容器入り複合食
品に関する。FIELD OF THE INVENTION The present invention relates to a container-composite composite product composed of a plastic food product represented by aerated food products such as whipped cream, mousse or meringue and a gel food product represented by jelly-like food products. Regarding food, in particular, the plastic food having a relatively small specific gravity is fixed to the bottom of the container,
The present invention relates to a container-containing composite food product in which the gel food product is filled.
【0002】[0002]
【従来の技術】一つの容器に、異なる風味あるいは色調
を有するゲル化物質を二種以上入れた多層デザート食品
が各種ある。従来の多層デザート食品は、比重差に従っ
て重い食品を下側に充填し、含気泡性食品のような比重
の軽い食品をその上に充填して層状を形成し、混ざりを
防ぐのが一般的である。即ち、容器内で固化したゼリー
状食品の上に含気泡性食品をトッピング等によりデコレ
ーションを行うのが一般的であり、その逆の位置関係で
は、ゼリー状食品を充填し固化させるまでに、容器底に
充填されているデコレーションが比重差に基づく浮力に
より容器底部から剥がれ、ゼリー状食品の表面にまで浮
き上がったり、またデコレーション自体が壊れたりする
ので、目的とするものが得られず実施が不可能であっ
た。2. Description of the Related Art There are various multi-layer dessert foods in which two or more gelling substances having different flavors or colors are put in one container. Conventional multi-layered dessert foods are generally filled with heavy foods on the lower side according to the difference in specific gravity, and foods with light specific gravity such as aerated foods are filled on top of them to form a layered form, which generally prevents mixing. is there. That is, it is common to decorate the aerated food on the jelly-like food solidified in the container by topping or the like, and in the opposite positional relationship, by filling and solidifying the jelly-like food, the container The decoration filled in the bottom is peeled off from the bottom of the container due to the buoyancy force based on the difference in specific gravity and floats up to the surface of the jelly-like food, or the decoration itself is broken, so the intended product cannot be obtained and it cannot be performed. Met.
【0003】ところが、近年の食生活の多様化に伴い、
容器の下側に含気泡性食品が充填され、ゼリーのような
比重の重い食品で該含気泡性食品を覆った多層デザート
等、新規な外観を呈する食品への嗜好性が高まりつつあ
る。However, with the recent diversification of eating habits,
There is an increasing preference for foods having a novel appearance, such as a multi-layered dessert in which the aerated food is filled in the lower side of the container and the aerated food is covered with a food having a high specific gravity such as jelly.
【0004】[0004]
【発明が解決しようとする課題】本発明は、特定構造を
有する容器を用いることにより、従来不可能とされた、
含気泡性食品等の比重の相対的に小さい可塑性食品が容
器底部に固定され、その上に、ゲル化する食品が充填さ
れている(逆転構造という)容器入り複合食品、特にデ
ザート食品を提供することを課題とする。The present invention has been made impossible by using a container having a specific structure,
A composite food, particularly a dessert food, in a container in which a plastic food having a relatively small specific gravity such as an aerated food is fixed to the bottom of the container and a gelled food is filled on the food (referred to as an inverted structure). This is an issue.
【0005】本発明の他の課題は、上記逆転構造を一層
確実なものとするための、容器構造および容器の材質を
提供することである。Another object of the present invention is to provide a container structure and a material of the container for further ensuring the above-mentioned inversion structure.
【0006】[0006]
【課題を解決するための手段】かかる課題を解決する本
発明は、比重差のある可塑性食品とゲル状食品が充填さ
れた複合層を有する容器入り食品であって、該可塑性食
品が該ゲル状食品よりも比重が小さく、容器底部に設け
られた逆テーパー凹部、好ましくは容器内側壁よりも狭
隘で容器底中央部に設けられた逆テーパー凹部により容
器底に固定され、その上に、ゲル化する食品が充填され
ていることを特徴とする容器入り複合食品である。逆テ
ーパー凹部を容器底部に設けることにより、該可塑性食
品は該凹部の中に入りアンカー効果により固定させるこ
とができるので、ゲル状食品で可塑性食品が覆われた逆
転構造を有する容器入り複合食品を提供することが可能
となる。また、かかる構造により、可塑性食品の形状
が、ゲル状食品により保護されるので、壊れ易い可塑性
食品でも容易に製造することができる。Means for Solving the Problems The present invention for solving the above-mentioned problems is a container-containing food having a composite layer filled with a plastic food having a specific gravity difference and a gel food, wherein the plastic food is the gel food. The specific gravity is smaller than that of the food, and it is fixed to the container bottom by the reverse taper recessed part provided in the container bottom, preferably the reverse taper recessed part narrower than the container inner side wall and provided in the center part of the container bottom, and then gelled. It is a composite food product in a container, which is filled with the food product. By providing the reverse taper concave portion on the bottom of the container, the plastic food can enter the concave portion and be fixed by the anchor effect. It becomes possible to provide. Moreover, since the shape of the plastic food is protected by the gel food due to such a structure, even a fragile plastic food can be easily manufactured.
【0007】また、本発明は、上記の容器入り複合食品
において、容器が、逆テーパー凹部に加え、容器底部ま
たは内側壁に、微小な凹凸、リブ、突起あるいは溝状の
凹部の中から選択された少なくとも一種の形状が設けら
れている容器を用いた容器入り複合食品であり、これら
の構造を設けることにより、逆転構造を一層確実なもの
とすることができる。Further, in the present invention, in the above-mentioned container-containing composite food, the container is selected from minute recesses, ribs, protrusions or groove-like recesses on the bottom or inner wall of the container, in addition to the inverted taper recess. Further, it is a container-containing composite food product using a container provided with at least one shape, and by providing these structures, the inverted structure can be made more reliable.
【0008】また、本発明は、上記の容器入り複合食品
において、可塑性食品が、ホイップクリーム、ムースま
たはメレンゲからなる群から選択された含気泡性食品で
ある容器入り複合食品であり、また、ゲル状食品が、冷
蔵または常温で固化するゼリー状食品である容器入り複
合食品である。これらの食品を用いることにより、外観
の美しい容器入りデザート食品とすることができる。Further, the present invention is the container-containing composite food, wherein the plastic food is an aerated food product selected from the group consisting of whipped cream, mousse or meringue. The food product is a container-containing complex food product that is a jelly food product that is refrigerated or solidifies at room temperature. By using these foods, a dessert food in a container with a beautiful appearance can be obtained.
【0009】また、本発明は、上記の容器入り複合食品
において、容器が、容器材質中に0.1〜0.8重量%
の界面活性剤を含有するものである容器入り複合食品で
あり、更に、該容器が、内側の一部または全部をコロナ
処理されたものである容器入り複合食品である。界面活
性剤の添加、更に容器内壁のコロナ処理により、容器内
壁が親水化することにより、ゲル状食品と該内壁を密着
させることができるので、その後、輸送中や荷扱いで受
ける振動や衝撃にも耐え、容器内部でゲル状食品が回転
したり、移動したりすることを防止し、逆転構造を一層
確実なものとすることが可能となる。Further, the present invention provides the container-containing composite food as described above, wherein the container is 0.1 to 0.8% by weight in the container material.
The container-containing complex food containing the surfactant of 1., and further, the container is a container-containing complex food in which a part or all of the inside is corona-treated. By adding a surfactant and corona-treating the inner wall of the container, the inner wall of the container becomes hydrophilic, so that the gel-like food and the inner wall can be brought into close contact with each other. The gel-like food can be prevented from rotating and moving inside the container, and the reversal structure can be made more reliable.
【0010】また、本発明は、上記いずれかの容器入り
複合食品に用いる特定構造の容器である。The present invention is also a container having a specific structure for use in any one of the above-described container-containing composite food products.
【0011】以下、本発明を詳述する。The present invention will be described in detail below.
【0012】本発明において、相対的に比重が小さい可
塑性食品としては、ノズル等で充填できる流動性を有す
るものであって、容器底部にノズル等で充填して形成さ
れた形状を保持し得る保形性を有する食品である。可塑
性食品は必ずしも含気泡性である必要はないが、代表的
な可塑性食品としては含気泡性食品を挙げることがで
き、例えば、乳クリームあるいは植物脂を主体としたク
リームをホイップしたホイップクリーム、卵白や卵黄と
ゼラチン、生クリーム等を混合してホイップしたムー
ス、また卵白に砂糖を混合して硬くホイップしたメレン
ゲからなる群から選択されたものであるが、これらに限
定されるものではない。In the present invention, the plastic food having a relatively small specific gravity has a fluidity such that it can be filled with a nozzle or the like, and can retain the shape formed by filling the bottom of the container with the nozzle or the like. It is a shaped food. Plastic foods do not necessarily have to be aerated, but typical plastic foods include aerated foods, for example, whipped cream whipped with cream mainly composed of milk cream or vegetable fat, egg white. It is selected from the group consisting of mousse whipped with egg yolk, gelatin, fresh cream and the like, and meringue whipped hard with egg white mixed with sugar, but is not limited thereto.
【0013】可塑性食品の比重は、後述するゲル状食品
の比重よりも小さいものであれば、特に限定されない。
含気泡性食品では、比重0.15〜0.9程度、好まし
くは0.35〜0.6程度であり、ゲル状食品との比重
差は0.1〜0.85程度、好ましくは0.4〜0.6
5程度の範囲で逆転構造を安定に維持することができ
る。因みに粘度は20〜100g/cm2程度である。
可塑性食品の比重が軽過ぎると、保形性が小さくなるの
で、ゲル状食品を容器内に充填する際に該可塑性食品の
形状が崩れたり、変形したりする。The specific gravity of the plastic food is not particularly limited as long as it is smaller than the specific gravity of the gel food described later.
The aerated food product has a specific gravity of about 0.15 to 0.9, preferably about 0.35 to 0.6, and a difference in specific gravity from the gelled food product is about 0.1 to 0.85, preferably 0.1. 4-0.6
The inverted structure can be stably maintained within a range of about 5. Incidentally, the viscosity is about 20 to 100 g / cm 2 .
When the specific gravity of the plastic food is too light, the shape retention property becomes small, so that the shape of the plastic food collapses or deforms when the gel food is filled in the container.
【0014】次に、ゲル状食品としては、容器に充填時
は流動性があり、充填後にゲル化する食品である。ゲル
化の機構は限定されず、温度変化によりゲル化するも
の、pH変化によりゲル化するもの、酵素の作用により
ゲル化するもの等種々のものを用いることができ、比重
は、上記の比重差の範囲内になるべく1.0〜1.3程
度、好ましくは1.05〜1.1程度である。代表的に
は、ゼリー状食品を挙げることができ、ゼリー溶液とし
ては、通常ゼリー食品に用いられているゼラチン、カラ
ギーナン、ローカストビーンガム、ペクチン、寒天等の
ゲル化剤を用いたもの、また、これらのゲル化剤に嗜好
に応じて砂糖や香料あるいは果汁またはコーヒー等と混
合したもの等、冷蔵または常温で固化するものを挙げる
ことができ、特に限定されるものではない。更に、pH
変化や酵素作用によりゲル化するホエー蛋白質等をゲル
化剤として用いることもできる。Next, the gelled food is a food which has fluidity when filled in a container and gels after filling. The mechanism of gelation is not limited, and various ones such as one that gels with temperature change, one that gels with pH change, and one that gels with the action of an enzyme can be used. It is about 1.0 to 1.3, preferably about 1.05 to 1.1. Typically, jelly foods can be mentioned, as the jelly solution, gelatin which is usually used in jelly foods, carrageenan, locust bean gum, pectin, those using a gelling agent such as agar, also, These gelling agents include, for example, those mixed with sugar, flavor, fruit juice, coffee or the like depending on the preference, and those which are refrigerated or solidified at room temperature, and are not particularly limited. Furthermore, pH
A whey protein or the like that gels due to a change or an enzymatic action can also be used as a gelling agent.
【0015】これら可塑性食品とゲル状食品は、互いに
混じり合わないことが必要で、複合層を形成するもので
ある。該複合層は、整然と積層されたものに限らず、可
塑性食品を従来トッピングとしてデコレーションに用い
られていた形状等、塊状や種々の飾り状に充填し形状を
工夫することができる。ゲル状食品として透明、半透明
なものを用いれば、ゲル状食品の中に可塑性食品が見え
る美しい外観を構成することができ好ましい。また、該
可塑性食品は該ゲル状食品により一部または全部を覆わ
れているので、その形状が保持され、輸送中等に形状が
崩れたり、変形することを防止することができ、微細な
形状を造ることも可能である。The plastic food and the gelled food need to be immiscible with each other and form a composite layer. The composite layer is not limited to an orderly laminated layer, and the shape can be devised by filling a plastic food into a lump or various decorative shapes such as a shape conventionally used for decoration as a topping. It is preferable to use a transparent or translucent gel-like food, because it can form a beautiful appearance in which the plastic food can be seen in the gel-like food. Further, since the plastic food is partially or wholly covered with the gel food, its shape is maintained, and the shape can be prevented from being deformed or deformed during transportation and the like, and a fine shape can be obtained. It is also possible to build.
【0016】可塑性食品とゲル状食品の容積比は、特に
限定されるものではないが、美観や食感等の観点から、
概ね3〜20%、好ましくは5〜10%程度であるが、
可塑性食品の先端が一部ゲル状食品から露出していても
よいし、完全に浸漬されていてもよい。The volume ratio of the plastic food to the gel food is not particularly limited, but from the viewpoint of aesthetics and texture, etc.
Although it is about 3 to 20%, preferably about 5 to 10%,
The tip of the plastic food may be partially exposed from the gel food or may be completely immersed.
【0017】次に、本発明で用いる容器は、特に形状、
材質等、限定されないが、ポリプロピレン等の合成樹脂
からなる非可撓性のものであって、その形状は、円形、
楕円形、四角形等の断面形状を有するカップ型容器であ
って、その上面にアルミ箔やプラスチック等のフィルム
をヒートシールして密封できるものが好ましいが、アル
ミ製の容器等でも可能である。そして容器の底部には、
逆テーパー凹部が設けられているものである。該逆テー
パー部内に一部または全部が充填された可塑性食品は、
その保形性により、充填時の形状を維持しようとする力
が働くことから、ゲル状食品がその上から充填され、比
重差により浮力が発生しても、該逆テーパー凹部におい
てアンカー効果を奏し、容器底部から剥離し、浮き上が
ることを防止することができるので、逆転構造を確実に
達成することができる。該逆テーパー凹部の大きさ、位
置等は、可塑性食品がアンカー効果により、浮き上がら
ない機能を有する限りは、特に限定されない。例えば、
容器底部全体が逆テーパー凹部を構成してもよい。可塑
性食品の充填量を考えれば、容器底部全体を逆テーパー
凹部にするよりは、底部の中央部に容器内側壁より狭隘
であって、かつ逆テーパー状の凹窩部を設けるのが好ま
しい。逆テーパー凹部の逆テーパー部の形状、大きさ
は、充填する可塑性食品の物性、量、ゲル状食品との比
重差等により相違するが、好ましくは凹部の入口端部全
周囲または一部に突起状を設け(特に入口端部全周
囲)、また、該逆テーパー凹部の断面形状は円形、楕円
形、四角形等、所望により選定することができ、約3〜
20mlの可塑性食品に対して、該逆テーパー凹部の深
さ(凹部の段差)は1〜10mm程度、好ましくは2〜
4mm程度、径は10〜60mm程度、好ましくは20
〜40mm程度で容器の内側壁よりも狭隘なものであ
る。該逆テーパー部が小さ過ぎると、アンカー効果を奏
しないので可塑性食品の浮力により該食品が浮き上が
り、また大き過ぎると可塑性食品の内部への充填が困難
となり、また喫食し難くなる場合がある。逆テーパー部
は上記のように凹部の入口端部に設ける他、凹部の側面
の途中に設けてもよく、例えば、底部自体を凹部とし底
部につながる凹部下方側面に外側にアールを持たせ、そ
こに続く該凹部上方側面を垂直とすれば、該アールの上
部が逆テーパー部を形成する。逆テーパー部の角度は垂
直に対して概ね100〜140゜程度、好ましくは11
0〜120゜であり、角度が小さければ、アンカー効果
が少なく、大きければ、可塑性食品の充填が困難とな
り、喫食が難しくなる場合がある。本発明の容器入り複
合食品の一例を図1に示す。容器底の中央部に逆テーパ
ー凹部を有する容器1に、可塑性食品2が容器底部に固
定されており、その上にゲル状食品3が充填されてい
る。容器1の上部はアルミ箔のラミネートフィルム4で
密封されている。Next, the container used in the present invention has a particular shape,
The material is not limited, but it is a non-flexible material made of a synthetic resin such as polypropylene and has a circular shape,
A cup-shaped container having a cross-sectional shape such as an ellipse or a quadrangle, which can be heat-sealed with a film of aluminum foil or plastic on the upper surface thereof, is preferable, but a container made of aluminum or the like is also possible. And at the bottom of the container,
The reverse taper concave part is provided. The plastic food partially or wholly filled in the reverse taper portion,
Due to its shape-retaining property, a force to maintain the shape at the time of filling works, so even if the gel-like food is filled from above and buoyancy is generated due to the difference in specific gravity, the anchor effect is exerted in the reverse taper recess. Since it is possible to prevent the container from peeling off from the bottom of the container and floating, it is possible to reliably achieve the reversing structure. The size, position, etc. of the reverse taper recess are not particularly limited as long as the plastic food has a function of not rising due to the anchor effect. For example,
The entire bottom of the container may form an inverted tapered recess. Considering the filling amount of the plastic food, it is preferable to provide a recessed portion having a reverse taper shape, which is narrower than the inner wall of the container, in the central portion of the bottom, rather than forming the reverse tapered recess in the entire bottom of the container. The shape and size of the reverse taper portion of the reverse taper concave portion differ depending on the physical properties of the plastic food to be filled, the amount, the difference in specific gravity from the gel food, etc. A shape is provided (particularly the entire circumference of the inlet end portion), and the cross-sectional shape of the inverse taper recess can be selected as desired, such as circular, elliptical, or quadrangular.
With respect to 20 ml of the plastic food, the depth of the reverse taper recess (the step of the recess) is about 1 to 10 mm, preferably 2 to
4 mm, diameter 10-60 mm, preferably 20
It is about 40 mm, which is narrower than the inner wall of the container. If the reverse taper portion is too small, the anchor effect is not exerted, so that the food product floats up due to the buoyancy of the plastic food product, and if it is too large, it may be difficult to fill the plastic food product inside and it may be difficult to eat. The reverse taper portion may be provided at the entrance end of the recess as described above, or may be provided in the middle of the side surface of the recess. If the upper side surface of the recess following is made vertical, the upper portion of the radius forms an inverse taper portion. The angle of the reverse taper portion is about 100 to 140 ° with respect to the vertical, and preferably 11
If it is 0 to 120 °, and the angle is small, the anchor effect is small, and if it is large, it may be difficult to fill the plastic food and it may be difficult to eat. An example of the container-containing composite food of the present invention is shown in FIG. A plastic food 2 is fixed to the bottom of the container 1 having a reverse taper recess at the center of the bottom of the container, and a gel food 3 is filled on the plastic food 2. The upper part of the container 1 is sealed with a laminate film 4 of aluminum foil.
【0018】また、容器底部あるいは内側壁には、微小
な凹凸、放射状や円周状のリブ、突起あるいは周状の溝
状等の凹部の中から選択された少なくとも一種の形状を
形成することにより、更に、可塑性食品の容器底部への
固定を確実にすることができる。これらリブ、突起ある
いは溝状の凹部を設けた場合には、これらによってより
含気泡性食品の固定力が増し、製造工程や輸送中に浮き
上がったり、移動したりあるいは回転することがなく、
確実に固定でき、商品価値を損なうことがない。これら
の形状物は、商品特性に応じて適宜選択される。これら
の形状物は、容器を形成する際の金型加工により、充填
する可塑性食品の物性に応じて個数あるいは大きさ等を
決定すればよい。通常は、いずれの形状も段差1〜3m
m程度のものを、内周に沿って2〜3個設けるとよい。
上記したように底部あるいは内側壁に、微小な凹凸を設
けることにより、可塑性食品が凹凸の中に入りアンカー
効果となって、固定される。しかし、容器に微小な凹凸
を設けると、その部分の透明性が若干阻害されるが、容
器底部だけに設けた場合は、商品上の価値を減じること
はない。Further, by forming at least one shape selected from minute concaves and convexes, radial or circumferential ribs, projections or concaves such as circumferential grooves on the bottom or inner wall of the container. Furthermore, it is possible to ensure the fixation of the plastic food to the bottom of the container. When these ribs, protrusions or groove-shaped recesses are provided, the fixing force of the aerated food product is further increased by these, and they do not float up, move or rotate during the manufacturing process or transportation,
It can be fixed securely and does not impair the product value. These shapes are appropriately selected according to product characteristics. The number, size, and the like of these shaped objects may be determined according to the physical properties of the plastic food to be filled, by die processing when forming the container. Normally, each shape has a step of 1 to 3 m
It is advisable to provide two or three m-sized ones along the inner circumference.
As described above, by providing the minute irregularities on the bottom or the inner wall, the plastic food enters the irregularities and serves as an anchor effect and is fixed. However, if minute irregularities are provided on the container, the transparency of that portion is somewhat impaired, but if it is provided only on the bottom of the container, the commercial value is not reduced.
【0019】図2および図3(容器の底部の一部半断面
模式図)に、本発明にかかる態様の一例を示す。容器の
底部の中央に逆テーパー凹部14の凹部入口端に逆テー
パー部13が設けられており、更に、溝状の凹部12お
よび周状のリブまたは突起11が底部に設けられてい
る。このような構造により、可塑性食品21は容器底部
に固定され、アンカー効果により、ゲル状食品が充填さ
れても浮き上がることはない。FIG. 2 and FIG. 3 (partial half cross-sectional schematic view of the bottom of the container) show an example of the embodiment according to the present invention. A reverse taper portion 13 is provided at the recess entrance end of the reverse taper recess 14 in the center of the bottom of the container, and further, a groove-like recess 12 and a circumferential rib or protrusion 11 are provided in the bottom. With such a structure, the plastic food 21 is fixed to the bottom of the container, and due to the anchor effect, it does not float up even when filled with the gel food.
【0020】更に、本発明で用いる容器の材質中には、
0.1〜0.8重量%、好ましくは0.2〜0.5重量
%の界面活性剤を含有させて、容器内面を親水化し、ゲ
ル状食品と容器との親和性を高め、密着させることによ
り、製品の輸送中や荷扱い中に受ける振動や衝撃に耐
え、容器内部でゲル状食品が回転したり、移動したりす
る現象を防止することができるので、容器内の逆転構造
を一層確実に維持するこができる。界面活性剤として
は、非イオン界面活性剤が好ましく、代表的なものとし
て高級脂肪酸や高級アルコール及びこれらと酸化エチレ
ンとの縮合体であって、具体的な例として高級脂肪酸で
は、ステアリン酸モノグリセライドであり、高級アルコ
ールではポリオキシエチレンアルキルアミン等が効果的
である。そしてこれらの単独あるいは組み合わせて、容
器を成形する樹脂に配合する。Further, in the material of the container used in the present invention,
By containing 0.1 to 0.8% by weight, preferably 0.2 to 0.5% by weight of a surfactant, the inner surface of the container is made hydrophilic to enhance the affinity between the gel-like food and the container for close contact. As a result, it is possible to withstand the vibrations and shocks received during the transportation and handling of the product and prevent the gel food from rotating and moving inside the container. It can be maintained reliably. As the surfactant, a nonionic surfactant is preferable, and typical examples thereof include higher fatty acids and higher alcohols and condensation products of these with ethylene oxide. As a specific example, higher fatty acids include stearic acid monoglyceride. However, for higher alcohols, polyoxyethylene alkylamine and the like are effective. Then, these are used alone or in combination with the resin for molding the container.
【0021】更に、界面活性剤を含有する樹脂を用いて
成形した容器内側の一部または全部について、ゲル状食
品との親和性を向上させ密着させる目的で容器内面にコ
ロナ処理を行うことが好ましい。界面活性剤は、コロナ
処理によってコロナを受けた表面部分への侵出が促進さ
れる。コロナ処理を行わない容器外側と比べ格段に強い
親水性を発揮することになる。またコロナ処理による界
面活性剤の容器表面への侵出促進効果と共に、コロナ処
理によって火炎にさらされた容器内面は、微細な凹凸が
無数に形成されることになる。この物理現象が容器内面
の平滑性を荒らし、親水性を一層向上させて内容物、特
に含気泡性食品との密着をより強固にする。コロナ処理
は上記の容器表面を荒らし、微細な凹凸を形成する物理
現象の他に、火炎によって樹脂容器表面を酸化させ、イ
オン化する化学的な効果によっても親水性を向上させる
効果が併せて得られる。Further, it is preferable to perform corona treatment on the inner surface of the container for the purpose of improving the affinity with and closely adhering to the gelled food, with respect to a part or the whole of the inside of the container molded using a resin containing a surfactant. . The surfactant promotes leaching of the corona-treated surface portion by the corona treatment. It exhibits significantly stronger hydrophilicity than the outside of the container that is not subjected to corona treatment. Further, in addition to the effect of accelerating the leaching of the surfactant to the container surface by the corona treatment, countless minute irregularities are formed on the inner surface of the container exposed to the flame by the corona treatment. This physical phenomenon ruins the smoothness of the inner surface of the container, further improves the hydrophilicity, and strengthens the close contact with the contents, particularly the aerated food product. In addition to the physical phenomenon of roughening the container surface and forming fine irregularities, the corona treatment also oxidizes the resin container surface by a flame, and the chemical effect of ionization also has the effect of improving hydrophilicity. .
【0022】容器入りデザート食品の製造方法は、前述
した比重が相対的に小さい可塑性食品をノズルによって
押し出し、上記した容器の底部に充填する。この可塑性
食品を充填する際にノズルの形状、押し出し圧力、ノズ
ルを引き上げるタイミングあるいはノズルの回転等によ
り層状、塊状、種々の飾り状に充填することができる。
そしてその上部から、比重が相対的に大きいゲル化する
食品としてゼリー溶液等をゲル化温度近傍まで冷却し、
該可塑性食品の形状を壊さないようにして静かに充填
し、密閉後、冷却等により該ゼリー液を固化させればよ
い。このようにすれば、従来不可能とされた容器底部に
可塑性食品がトッピングされたデザート食品等を容易に
得ることができる。また、容器とゲル状食品とその中の
可塑性食品が一体の状態となるので、外部から振動や衝
撃を受けても壊れたり、変形することはなくなる。In the method for producing a dessert food product in a container, the above-mentioned plastic food product having a relatively small specific gravity is extruded by a nozzle and filled in the bottom portion of the container. When the plastic food is filled, it can be filled in layers, lumps, or various decorative shapes depending on the shape of the nozzle, extrusion pressure, timing of pulling up the nozzle, rotation of the nozzle, and the like.
Then, from above, the jelly solution or the like is cooled to near the gelling temperature as a gelled food product having a relatively large specific gravity,
The plastic food may be gently filled so as not to damage its shape, and after sealing, the jelly liquid may be solidified by cooling or the like. By doing so, it is possible to easily obtain a dessert food or the like in which the plastic food is topped on the bottom of the container, which has been conventionally impossible. Further, since the container, the gelled food and the plastic food contained therein are integrated, they will not be broken or deformed even when subjected to external vibration or shock.
【0023】なお、本発明の容器入り複合食品には、上
記した食品成分の他に、第3の成分として、容器に充填
されたゲル状食品の上に更にホイップクリームをトッピ
ングでデコレーションしたり、生クリームやシロップ、
果肉等を充填してもよく、一層外観の美しい嗜好性の高
い食品とすることができる。In addition to the above-mentioned food ingredients, the container-containing complex food of the present invention further comprises a third ingredient, which is a gel-like food filled in a container and further decorated with whipped cream by topping. Fresh cream or syrup,
It may be filled with pulp and the like, and a food with a more beautiful appearance and high palatability can be obtained.
【0024】[0024]
【実施例】以下に本発明の実施例を示し、本発明を説明
する。EXAMPLES The present invention will be described below by showing Examples of the present invention.
【0025】(実験例)界面活性剤を添加しないポリプ
ロピレン(PP)樹脂と、同樹脂に0.3重量%の界面
活性剤(ステアリン酸モノグリセライド)を添加した場
合及び、該界面活性剤を添加後、コロナ処理を行った容
器内側の帯電圧値とぬれ角度の実測値を表1に示す。な
お、コロナ処理は、ハンドガスバーナーを使用し火炎を
調整し、樹脂容器を逆転させて容器底部に火炎を均一に
当て、次に、容器を傾け、回転しながら容器の内側面部
に火炎を均一に当てて実施した。火炎の強さは、容器が
熱変形を起さない範囲で行った。(Experimental Example) A polypropylene (PP) resin to which no surfactant was added, 0.3% by weight of a surfactant (monoglyceride stearate) was added to the resin, and after the addition of the surfactant. Table 1 shows the measured values of the electrification voltage and the wetting angle inside the container subjected to the corona treatment. For corona treatment, use a hand gas burner to adjust the flame, reverse the resin container and apply the flame evenly to the bottom of the container, then tilt the container and rotate it to evenly distribute the flame to the inside surface of the container. Was carried out. The strength of the flame was set so that the container did not undergo thermal deformation.
【0026】[0026]
【表1】 表1から明らかなように界面活性剤を添加したものは、
無添加のものに比べて帯電圧値およびぬれ角度が小さ
く、更にコロナ処理したものは、無添加のものあるいは
単に界面活性剤を添加したものに比較して帯電圧値およ
びぬれ角度が共に一層小さい値を示した。これは、ゲル
状食品と容器の親和性が向上することを推測させるもの
である。[Table 1] As is clear from Table 1, those containing a surfactant are
The electrification value and the wetting angle are smaller than those of the non-addition type, and the corona-treated one has a smaller electrification value and the wetting angle than those of the non-addition type or simply the addition of a surfactant. Showed the value. This suggests that the affinity between the gelled food and the container is improved.
【0027】なお、実験例に用いた帯電圧値の測定方法
及びぬれ角度の測定方法について以下に示す。The method of measuring the charged voltage value and the method of measuring the wetting angle used in the experimental examples are shown below.
【0028】帯電圧値の測定方法:試料のPP樹脂板
を23℃−50%RHの恒温、恒湿下に48時間保存
後、スタティックオネストメーター(シシド静電気
(株)製)で樹脂表面の帯電圧値を測定した。Method of measuring electrification value: A PP resin plate as a sample was stored for 48 hours at a constant temperature of 23 ° C. and 50% RH and a constant humidity, and then applied with a static Honest meter (manufactured by Shishido Electrostatic Co., Ltd.). The voltage value was measured.
【0029】ぬれ角度の測定:ぬれ角度の測定は、高
分子材料のぬれ角度測定法として広く用いられている液
滴法に従って測定した。試料のPP樹脂板を、23℃−
50%RHの恒温、恒湿下に48時間保存後測定に供し
た。試料のPP樹脂板上に純水の液滴を置き、その液滴
を拡大レンズを使用して接写撮影し、現像後、液滴の接
線を分度器を使用して直接角度を読み取り、ぬれ角度と
した。なお、純水は、イオン交換後膜処理を行い、その
後活性炭で濾過して使用した。Measurement of Wetting Angle: The wetting angle was measured according to the droplet method which is widely used as the method for measuring the wetting angle of polymer materials. Sample PP resin plate at 23 ° C
The sample was stored for 48 hours under constant temperature and humidity of 50% RH and then used for measurement. A pure water droplet is placed on the PP resin plate of the sample, the droplet is taken with a magnifying lens for close-up photography, and after development, the tangent line of the droplet is directly read with a protractor to determine the wetting angle. did. The pure water was used after being subjected to membrane treatment after ion exchange and then filtered with activated carbon.
【0030】(実施例1) (1)ホイップクリームの調製 乳脂肪率が45%及び無脂乳固形3.8%を含むクリー
ム450gに砂糖50gを添加して、ハンドミキサー
(愛工舎製作所製ケンミックスに泡立て用の羽根をセッ
ト)で3分間ホイップした。このクリームのオーバーラ
ンは、30%であった、また比重は、0.15であっ
た。 (2)ゼリー溶液の調製 水40gに砂糖8gを溶解し、これにカラギーナン0.
13g、ゼラチン0.1gを加え、攪拌機で攪拌しなが
ら80℃で10分間加熱した。この溶液にクエン酸0.
3g、及びコーヒーフレバー1gを加えて攪拌しながら
20℃に冷却した。このゼリー溶液の比重は、1.05
であった。 (3)容器への充填 容器底部の中央に、逆テーパー状に凹部が形成されてい
る図1に示すカップ型容器1(内容量100ml、シー
ル部内径71mm、凹部段差2mm、凹部径20mm)
に上記(1)で調製したホイップクリームを最初にデコ
レーション2して10ml充填し、容器の底部に固定し
た。これに(2)で調製したゼリー溶液3を容器の外壁
に沿ってゆっくり90ml充填し、プラスチックフィル
ムでヒートシールし密閉した。次に冷蔵庫に静置し、ゼ
リー溶液がゲル化し、温度が10℃になるまで冷却して
容器入りデザート食品を得た。このものは、冷蔵庫で冷
却中にホイップクリームが容器底部から剥離することも
なく安定したものであり、ゼリーの中に封じ込められた
ホイップクリームが外部から観察できる美しいものであ
った。Example 1 (1) Preparation of whipped cream 50 g of sugar was added to 450 g of cream containing 45% milk fat and 3.8% non-fat milk solids, and a hand mixer (Ken manufactured by Aikosha Seisakusho) was used. The mix was whipped with a whipping blade for 3 minutes. The overrun of this cream was 30% and the specific gravity was 0.15. (2) Preparation of jelly solution Dissolve 8 g of sugar in 40 g of water, and add carrageenan 0.
13 g and 0.1 g of gelatin were added, and the mixture was heated with stirring at 80 ° C. for 10 minutes. To this solution was added citric acid.
3 g and 1 g of coffee flavor were added and cooled to 20 ° C. with stirring. The specific gravity of this jelly solution is 1.05
Met. (3) Filling the container A cup-shaped container 1 shown in FIG. 1 in which a recess is formed in a reverse taper shape in the center of the bottom of the container (internal volume 100 ml, seal part inner diameter 71 mm, recess step 2 mm, recess diameter 20 mm).
First, the whipped cream prepared in (1) above was first decorated 2 and filled with 10 ml, and fixed to the bottom of the container. 90 ml of the jelly solution 3 prepared in (2) was slowly charged along the outer wall of the container, and heat sealed with a plastic film for sealing. Then, the mixture was allowed to stand in a refrigerator, the jelly solution gelled, and cooled to a temperature of 10 ° C. to obtain a dessert food in a container. This product was stable without the whipped cream peeling from the bottom of the container during cooling in the refrigerator, and the whipped cream contained in the jelly was beautiful to be observed from the outside.
【0031】(実施例2)卵黄、卵白2個分に対し砂糖
60g、粉末ゼラチンを大さじ2杯加え、更にこれに果
汁、ワイン少々及び生クリーム300ccを加えてハン
ドミキサーで5分間攪拌してホイップし、ムースを調製
した(比重0.5)。(Example 2) 60 g of sugar, 2 tablespoons of powdered gelatin were added to 2 egg yolks and 2 egg whites, fruit juice, a little wine and 300 cc of fresh cream were added to this, and the mixture was stirred for 5 minutes with a hand mixer and whipped. Then, a mousse was prepared (specific gravity 0.5).
【0032】このムースを、実施例1で用いた容器底部
の中央に逆テーパー状に凹部が形成されている容器であ
って、かつ樹脂中に界面活性剤(ステアリン酸モノグリ
セライド)を0.3重量%含有し、内側全部をコロナ処
理した上記実験例で得た容器に、10ml充填した。更
に実施例1の(2)と同じ方法で調製したゼリー溶液を
容器の外壁に沿ってゆっくり充填し、実施例1と同様に
して密閉した。次に冷蔵庫に静置し、ゼリー溶液がゲル
化し、温度が8℃になるまで冷却して容器入りデザート
食品を得た。このものは、冷蔵庫で冷却中にムースが容
器底部から剥離することもなく安定し、ゼリーの中に封
じ込められたムースが外部から観察できる美しいもので
あった。また、このものに振動を加えても該ムースが壊
れることがなかった。This mousse was used in Example 1 and was a container in which a concave portion was formed in the shape of an inverted taper in the center of the bottom of the container, and 0.3% by weight of a surfactant (monoglyceride stearate) was added to the resin. %, And the inside was entirely corona treated, and 10 ml was filled in the container obtained in the above experimental example. Furthermore, the jelly solution prepared by the same method as in (2) of Example 1 was slowly filled along the outer wall of the container, and sealed in the same manner as in Example 1. Then, the mixture was left to stand in a refrigerator, the jelly solution gelled, and cooled to a temperature of 8 ° C. to obtain a dessert food in a container. The mousse was stable without being separated from the bottom of the container during cooling in the refrigerator, and the mousse contained in the jelly was observable from the outside. Moreover, the mousse was not broken even if vibration was applied to this mousse.
【0033】(実施例3)卵白2.5個分に対し砂糖2
5g及びレモン果汁少々を混ぜ、ハンドミキサーで5分
間攪拌して固く泡立てメレンゲを調製した(比重0.3
5)。(Embodiment 3) 2 sugars per 2.5 egg whites
5 g and a little lemon juice were mixed, and the mixture was stirred for 5 minutes with a hand mixer to prepare a firm foaming meringue (specific gravity 0.3.
5).
【0034】容器として、実施例1で用いた底部の中央
に逆テーパー状に凹部が形成されているものに更に、図
2に示したような底部側壁に段差1.5mm程度の溝状
の凹部及び周状のリブが形成されているものを用い、こ
の容器に上記で調製したメレンゲ10mlを入れ、実施
例1の(2)と同じ方法で調製したゼリ−溶液を容器の
外壁に沿ってゆっくり充填した。そして冷蔵庫に静置
し、ゼリー溶液がゲル化し、温度が10℃になるまで冷
却して実施例1と同様にして容器入りデザート食品を得
た。このものは、冷蔵庫で冷却中にメレンゲが容器底部
から剥離することもなく安定し、ゼリーの中に封じ込め
られたメレンゲが外部から観察できる美しいものであっ
た。In the container used in Example 1 in which the recessed portion is formed in the shape of an inverted taper in the center of the bottom portion, further, a groove-shaped recessed portion having a step difference of about 1.5 mm is formed on the side wall of the bottom portion as shown in FIG. And that having circumferential ribs formed therein, 10 ml of the meringue prepared above was placed in this container, and the jelly solution prepared by the same method as in (2) of Example 1 was slowly added along the outer wall of the container. Filled. Then, the mixture was allowed to stand in a refrigerator, the jelly solution gelled, and cooled until the temperature reached 10 ° C, and a dessert food product in a container was obtained in the same manner as in Example 1. This product was stable without being separated from the bottom of the container during cooling in the refrigerator, and the meringue contained in the jelly was beautiful to observe from the outside.
【0035】[0035]
【発明の効果】以上説明したように、逆テーパー凹部を
容器底部に設けることにより、該可塑性食品は該凹部の
中に入りアンカー効果により固定させることができるの
で、ゲル状食品で可塑性食品が覆われた逆転構造を有す
る容器入り複合食品を提供することが可能となる。ま
た、かかる構造により、可塑性食品の形状が、ゲル状食
品により保護されるので、壊れ易い可塑性食品でも容易
に製造することができる。また、該容器に、逆テーパー
凹部の他に、容器底部または内側壁に、微小な凹凸、リ
ブ、突起あるいは溝状の凹部の中から選択された少なく
とも一種の形状を設けることにより、該逆転構造を一層
確実なものとすることができる。また、可塑性食品に、
ホイップクリーム、ムースまたはメレンゲからなる群か
ら選択された含気泡性食品を用いることにより、また、
ゲル状食品に、冷蔵または常温で固化するゼリー状食品
を用いることにより、外観の美しい容器入りデザート食
品とすることができる。また、該容器に、容器材質中に
界面活性剤を含有させ、更に、該容器に、内側の一部ま
たは全部をコロナ処理することにより、容器内壁が親水
化し、ゲル状食品と該内壁を密着させることができるの
で、その後、輸送中や荷扱いで受ける振動や衝撃にも耐
え、容器内部でゲル状食品が回転したり、移動したりす
ることを防止し、逆転構造を一層確実なものとすること
が可能となる。As described above, by providing the reverse taper recess at the bottom of the container, the plastic food can enter the recess and be fixed by the anchor effect, so that the plastic food is covered with the gel food. It is possible to provide a container-containing composite food having a broken structure. Moreover, since the shape of the plastic food is protected by the gel food due to such a structure, even a fragile plastic food can be easily manufactured. In addition, the container is provided with at least one shape selected from minute irregularities, ribs, protrusions or groove-shaped recesses on the bottom or inner wall of the container in addition to the reverse taper recess, thereby providing the inverted structure. Can be made more reliable. Also, for plastic food,
By using an aerated food product selected from the group consisting of whipped cream, mousse or meringue,
By using a jelly-like food that is refrigerated or solidifies at room temperature as the gel-like food, a dessert food in a container with a beautiful appearance can be obtained. Further, by adding a surfactant to the container material in the container and further corona-treating a part or all of the inside of the container, the inner wall of the container becomes hydrophilic, and the gel-like food and the inner wall adhere to each other. Since it can be made to withstand the vibration and shock received during transportation and handling afterwards, it prevents the gelled food from rotating or moving inside the container, and makes the reversing structure more reliable. It becomes possible to do.
【図1】本発明の容器入り複合食品の一実施例の断面模
式図である。FIG. 1 is a schematic cross-sectional view of an example of a composite food product in a container according to the present invention.
【図2】本発明の容器入り複合食品に用いる容器の一実
施例の底部半断面模式図である。FIG. 2 is a bottom half cross-sectional schematic view of an example of a container used for the container-containing composite food of the present invention.
【図3】図2で示した本発明の容器入り複合食品に用い
る容器の一実施例の底部に可塑性食品を充填したところ
を示す該底面半断面模式図である。FIG. 3 is a schematic half cross-sectional view showing the bottom of one example of the container used for the container-containing composite food of the present invention shown in FIG. 2 filled with a plastic food.
1 容器 2 可塑性食品 3 ゲル状食品 4 密閉用蓋 11 周状のリブ、突起 12 溝状の凹部 13 逆テーパー部 14 底部の段差 21 可塑性食品 DESCRIPTION OF SYMBOLS 1 Container 2 Plastic food 3 Gel food 4 Sealing lid 11 Circular ribs, protrusions 12 Groove-shaped recesses 13 Reverse taper portion 14 Bottom step 21 Plastic food
Claims (8)
充填された複合層を有する容器入り食品であって、該可
塑性食品が該ゲル状食品よりも比重が小さく、容器底部
に設けられた逆テーパー凹部により容器底に固定され、
その上に、ゲル化する食品が充填されていることを特徴
とする容器入り複合食品。1. A food product in a container having a composite layer filled with a plastic food product having a difference in specific gravity and a gel food product, wherein the plastic food product has a smaller specific gravity than the gel food product and is provided at the bottom of the container. Fixed to the bottom of the container by the reverse taper recess,
A container-containing complex food characterized by being filled with a gelling food.
容器内側壁よりも狭隘で容器底中央部に設けられた逆テ
ーパー凹部である容器入り複合食品。2. The reverse taper recess according to claim 1,
A composite food product in a container, which is an inverted taper recess provided in the center of the container bottom, which is narrower than the inner wall of the container.
テーパー凹部に加え、容器底部または内側壁に、微小な
凹凸、リブ、突起あるいは溝状の凹部の中から選択され
た少なくとも一種の形状が設けられている容器である容
器入り複合食品。3. The container according to claim 1, wherein the container has at least one shape selected from minute recesses, ribs, protrusions, or groove-like recesses on the bottom or inner wall of the container in addition to the inverted taper recess. A composite food product in a container, which is a container provided with.
可塑性食品が、ホイップクリーム、ムースまたはメレン
ゲからなる群から選択された含気泡性食品である容器入
り複合食品。4. The method according to any one of claims 1 to 3,
A packaged food product in which the plastic food product is an aerated food product selected from the group consisting of whipped cream, mousse and meringue.
ゲル状食品が、冷蔵または常温で固化するゼリー状また
はムース状食品である容器入り複合食品。5. The method according to any one of claims 1 to 4,
A compound food in a container in which the gel-like food is a jelly-like or mousse-like food that is refrigerated or solidifies at room temperature.
容器が、容器材質中に0.1〜0.8重量%の界面活性
剤を含有するものである容器入り複合食品。6. The method according to claim 1, wherein
A composite food product in a container, wherein the container contains 0.1 to 0.8% by weight of a surfactant in the material of the container.
または全部をコロナ処理したものである容器入り複合食
品。7. The composite food product in a container according to claim 6, wherein the container has a part or all of the inside corona-treated.
入り複合食品に用いる容器。8. A container used for the container-containing composite food according to claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP06298894A JP3219348B2 (en) | 1994-03-31 | 1994-03-31 | Composite food in container, method for producing the same, and container used therefor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP06298894A JP3219348B2 (en) | 1994-03-31 | 1994-03-31 | Composite food in container, method for producing the same, and container used therefor |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07264988A true JPH07264988A (en) | 1995-10-17 |
JP3219348B2 JP3219348B2 (en) | 2001-10-15 |
Family
ID=13216263
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP06298894A Expired - Fee Related JP3219348B2 (en) | 1994-03-31 | 1994-03-31 | Composite food in container, method for producing the same, and container used therefor |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP3219348B2 (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006511302A (en) * | 2002-12-23 | 2006-04-06 | ジョンソン・アンド・ジョンソン・ビジョン・ケア・インコーポレイテッド | Contact lens package with additives |
JP2008295453A (en) * | 2008-05-30 | 2008-12-11 | Glico Dairy Products Co Ltd | Packaged food product |
JP2013192533A (en) * | 2012-03-22 | 2013-09-30 | Snow Brand Milk Products Co Ltd | Food and method for producing the food |
JP2016105734A (en) * | 2016-03-14 | 2016-06-16 | 雪印メグミルク株式会社 | Food product and production method thereof |
JP2016105733A (en) * | 2016-03-14 | 2016-06-16 | 雪印メグミルク株式会社 | Food product and production method thereof |
JP2018115031A (en) * | 2017-01-18 | 2018-07-26 | 公益財団法人東洋食品研究所 | Storage container and processed food stored in storage container |
-
1994
- 1994-03-31 JP JP06298894A patent/JP3219348B2/en not_active Expired - Fee Related
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006511302A (en) * | 2002-12-23 | 2006-04-06 | ジョンソン・アンド・ジョンソン・ビジョン・ケア・インコーポレイテッド | Contact lens package with additives |
JP4776926B2 (en) * | 2002-12-23 | 2011-09-21 | ジョンソン・アンド・ジョンソン・ビジョン・ケア・インコーポレイテッド | Contact lens package with additives |
JP2008295453A (en) * | 2008-05-30 | 2008-12-11 | Glico Dairy Products Co Ltd | Packaged food product |
JP2013192533A (en) * | 2012-03-22 | 2013-09-30 | Snow Brand Milk Products Co Ltd | Food and method for producing the food |
JP2016105734A (en) * | 2016-03-14 | 2016-06-16 | 雪印メグミルク株式会社 | Food product and production method thereof |
JP2016105733A (en) * | 2016-03-14 | 2016-06-16 | 雪印メグミルク株式会社 | Food product and production method thereof |
JP2018115031A (en) * | 2017-01-18 | 2018-07-26 | 公益財団法人東洋食品研究所 | Storage container and processed food stored in storage container |
Also Published As
Publication number | Publication date |
---|---|
JP3219348B2 (en) | 2001-10-15 |
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