JPS6239402A - Multistage filling method of gelled solution and filler thereof - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a multi-stage filling method for a gelling solution and a filling device therefor, and more specifically, the present invention relates to a multi-stage filling method for a gelling solution and a filling device therefor. The present invention relates to a multistage filling method for a gelling solution that can produce gelled foods that can form gelled foods, and a filling device therefor.

The multi-stage filling method for a gelled solution and the filling device thereof of the present invention can be applied, for example, to a gelled food phase such as pudding, yogurt, fruit juice jelly, or agar that is continuous throughout the entire gelled food phase and its sidewall surface. A different type of fruit juice jelly that exists independently from each other along the
It can be used to produce composite gelled foods consisting of gelled food phases such as pudding, yogurt or agar.

[Technical background and explanation of conventional technology]

In this specification, gelation is a general term for a change in physical properties from a liquid state to a semi-solid state, and a gelling solution is a solution that can change from a liquid state to a semi-solid state due to a change in temperature or a chemical reaction. A typical example thereof is a raw material liquid filled into 6H in the production of gelled foods such as yogurt, jelly, pudding, or agar.

The pre-filled gelling solution in this specification is a gelling solution that is clearly filled into a container in which the gelling solution is to be gelled,
The pre-filled gelling solution forms a continuous pre-filling gelling solution phase throughout the composite gelled food product.

In this specification, the post-filled gelling solution is a gelling solution that is filled after the pre-filling gelling solution is filled into a container in which the gelling solution is to be gelled, and the post-filling gelling solution is a gelling solution that is filled after the container in which the gelling solution is gelled is filled with the pre-filling gelling solution. In a food product, post-filled gelled food phases are formed which are individually dispersed in a continuous gelled food phase formed from a pre-filled gelled solution, and these post-filled gelled food phases are combined with the composite of the present invention. Forms patterns in gelled foods.

Hitherto, there has been known a method for filling a transparent container with a gelling solution, in which a multilayered gelling solution of zero tone or different flavors is filled and gelled to form a multilayered pattern. For example, in a device that fills two layers of gelatinized solutions with different viscosities, the lower layer liquid filling nozzle located in the center and opening directly below, and the rising liquid filling nozzle located around it that opens diagonally downward, are integrated. There is a known nozzle that simultaneously fills a container with two M-type gelling solutions (Japanese Patent Publication No. 55-22323), and a nozzle that cools the surface of the gelling solution that has been filled into a clear state to gel it. A multi-stage filling device is known in which, after forming a film, another gelling solution is allowed to flow down gently by gravity from near the surface of the film, thereby preventing the gelling solutions from mixing. -5
Publication No. 4162).

In the conventional filling method of gelling solution that forms a layered pattern, when the gelling bath liquid to be filled in the latter stage flows down onto the gelling solution that has already been filled, the following steps have been taken to prevent the two from mixing. Such measures are being taken.

■ A method of making the gelling solution filled in the first stage and the second stage have a specific gravity difference, thereby improving the separation of the gelling solution in the upper and lower layers. ■ Gelation in which the viscosity of the gelling solution filled in the first stage is the same as that of the second stage. A method to prevent the interface between the upper and lower gelling solutions from being disturbed when filling the gelling solution in the latter stage by making the liquid larger than that of the bath solution. A method of selecting a gelling solution that immediately gels one or both of the gelling solutions the moment it comes into contact with the gelling solution to be filled in the latter stage. ■ Filling speed, i.e. mass, of the gelling solution to be filled in the latter stage. A method of lowering the speed and flowing gently
4162 Publication), (1) A method of filling the gelling solution in the latter stage after gelling the gelling solution in the former stage, and [F] When the viscosity of the gelling solution in the latter stage is low,
A method in which the filling nozzle is made porous and the gelled m solution to be filled in the latter stage is supplied in a shower-like manner toward the inner wall surface of the container, thereby softening the impact on the liquid surface of the gelled solution filled in the earlier stage. .

Among these methods, the methods (1) to (3+) are limited by the selection of gelling solution components, and the methods (2) and (2) complicate the filling process and reduce the operating rate of the filling device. and (2), because the gelled n-liquid to be filled in the latter stage is supplied in an oblique direction, the gelled solution tends to overflow at the end of the filling process, and therefore, it is difficult to use other than planar layered filling. It is impossible to avoid the drawbacks of each, such as the inability to use it effectively.

On the other hand, recent consumers have a strong tendency to seek products with a wide variety of patterns, and there is a growing tendency to seek products with beautiful patterns on the horizontal surface of gelled foods.
There is a need to develop methods for producing these products on an industrial scale.

The inventors have been conducting research on multi-layered gelled foods, and found that the post-filling gelling solution that flows down the wall of the container filled with the gelling solution is lower than the liquid level of the pre-filling gelling solution. When it reaches this point, it sneaks between the wall surface of the container and the pre-filled gelling solution applied thereto, and gradually grows along with the supply of the post-filling gelling solution that flows down the wall surface of the container, resulting in the pre-filling gelation. We discovered that a scale formed between the continuous phase of the solution and the wall of the container was a post-filled gelled solution phase that was roughly quarter-sphere or truncated semi-cylindrical, extending from the liquid surface to the wall of the container. We have arrived at the present invention based on this.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a composite gelled food that is rich in flavor and has a beautiful pattern. Specifically, it is an object of the present invention to provide a method for economically producing a composite gelled food that meets consumer tastes. and to provide a filling device therefor.

In the present invention, when filling a container with different types of gelling solutions, the side of the pre-filling gelling solution is gradually reduced from the opening in the upper part of the container, which is filled with at least a space capable of accommodating the post-filling gelling solution. In a vessel having a wall, the post-filling gelling solution is allowed to flow down from a vertically installed filling nozzle onto the inner wall of the container above the liquid level of the pre-filling gelling solution, thereby causing the inner wall of the container to flow down. This is a multi-stage filling method for a gelled cold liquid, characterized in that a post-filled gelled solution phase is formed between a prefilled gelled solution phase and a pre-filled gelled solution phase.

In the container filled with the pre-filled gelling solution and the post-filling gelling solution according to the present invention, the post-filling gelling solution phase is separated between the inner wall surface of the container and the pre-filling gelling solution phase in accordance with the number of filling nozzles. They are formed independently, but when they are cooled and gelled as a whole, a continuous pre-filled gelling solution is formed, and separate post-filling gelling solutions are formed, and these are beautifully formed. form a pattern.

The multistage filling method of gelling solution of the present invention includes a pressurizing chamber that supplies the gelling solution supplied from a press cylinder to a filling nozzle, a tube connecting the pressurizing chamber and the filling nozzle, and a nozzle opening that faces the opening of the container. A filling device consisting of a filling nozzle mounted vertically on a fixed plate is used.

This filling device has a plurality of filling nozzles, which can be arranged at equal intervals on a fixed plate, and by using this filling device, gelled foods with beautiful patterns can be produced.
can be built.

The fixing plate for attaching the filling nozzle has a long hole for attaching the filling nozzle, and the long hole is arranged radially around the same position as the axis of the container to be filled with the gelling solution, and A filling nozzle may be movably mounted in this elongated hole, thereby transferring the post-filling gelling solution to the liquid of the pre-filling gelling solution in the container previously filled with the pre-filling gelling solution. It can flow down to the inner wall surface on the surface.

In filling the gelling solution, the pre-filling gelling solution shall have a gelling temperature higher than that of the post-filling gelling solution, and the post-filling gelling solution shall have a gelling temperature higher than its gelling temperature but Filling can be performed at a temperature lower than the gelling temperature of the filling gelling solution.

In the pressurized chamber of the filling device, the cross-sectional area of the inlet for the gelling solution supplied from the pressing cylinder may be larger than the sum of the cross-sectional areas of the outlet for supplying the gelling solution to the filling nozzle. By selecting the ratio of the cross-sectional areas, the shape of the post-filling gelling solution phase formed between the side wall surface of the container and the pre-filling gelling solution phase can be changed.

[Detailed description of the invention]

FIG. 2 is an example of a filling device used in the multi-stage filling method of gelling solution of the present invention. In FIG. 2, 1 is a pressurized chamber, 2 is a plurality of tubes branching from the pressurized chamber 1, 3 is a plurality of filling nozzles connected to the tip of the tube 2, 4 is a nozzle opening of the filling nozzle 3, and 5 is a nozzle opening of the filling nozzle 3. A container 5 is filled with a post-filling gelling solution, and the container 5 is filled with a predetermined amount of a pre-filling gelling solution in advance. Reference numeral 6 denotes a fixing plate for fixing the filling nozzle 3, and the nozzle opening 4 of the filling nozzle 3 is aligned substantially vertically downward, and the nozzle opening 4 is made to face a position close to the side wall surface of the opening of the container 5. 7 is a pressure cylinder, 8 is a supply pipe for the post-filled gelling solution, 9 is a stop valve, 10 is a check valve, and 11 is an air cylinder that moves the piston in the pressure cylinder 7. The stop valve 9 opens when the piston in the pressure cylinder 7 is pulled by the air cylinder 11, and the post-fill gelling solution flows into the pressure cylinder 7 from the supply pipe 8; When the stop valve 9 is closed, the pressure cylinder 7
This prevents the backflow of the T5-filled gelling solution from the tank to the supply pipe 8. The check valve 1° opens when the piston in the press cylinder 7 is evaporated by the air cylinder 11, and the after-filled gelling solution in the press cylinder 7 is discharged into the pressurization chamber 1.
When this piston is pulled by the air cylinder 1, the check valve 10 closes and the pressurized chamber 1
This prevents backflow of the post-fill gelling solution from the to the suppression cylinder 7. In this way, the pressure cylinder 7 is activated by the air cylinder 11. which moves its piston. Together with the stop valve 9 and the check valve 1o, it constitutes a reciprocating pump that sends the post-filled gelling solution from the supply pipe 8 to the container 5 via the pressurized chamber 1, the tube 2, and the nozzle port 4 of the filling nozzle 3.

FIG. 3 is a plan view of the fixing plate 6, and 1 in FIG.
Reference numeral 4 denotes elongated holes arranged radially at equal angles in the longitudinal direction, and the filling nozzle 3 is fixed to the elongated hole 14, and its position is such that the nozzle opening 4 is 1l14 toward the tapered bottom of the container 5.
It is fixed at a position where it opens in a vertical direction towards the top of the wall. That is, the filling nozzle 3 can be shifted in the radial direction of the fixed plate 6 along the longitudinal direction of the elongated hole 14, thereby filling the container 5 on a circumference slightly inside the circumference of the opening. Fix nozzle 3.

FIG. 4 is a vertical screen view showing the positional relationship between the nozzle opening 4 of the filling nozzle 3 and the container 5, in which 12 in FIG. The side wall surface of the portion above the liquid level of the gelling solution 12, and 15 is the side wall surface of the portion below the liquid level of the pre-filled gelling solution 12, and the nozzle opening 4 of the filling nozzle 3 is vertically downward. The post-filling gelling solution flowing down from the nozzle opening 4 flows down onto the side wall surface 13 of the container 5 and reaches the liquid level of the pre-filling gelling solution 12 along the side wall surface 13 . It is preferable that the gap between the nozzle port 4 and the upper end of the container 5 is usually within a range of 5 to 10 mm.

The pressurized chamber 1 supplies the gelling solution to the filling nozzle 3 from the gelling solution outlet communicating with the tube 2 connected to the filling nozzle 3, but when there are multiple filling nozzles 3,
The gelling solution is distributed to the respective filling nozzles at the plurality of gelling solution outlets of the pressurized chamber 1, and the pressurizing chamber 1 has a volume necessary to evenly supply the gelling solution to the plurality of filling nozzles 3. has. The total cross-sectional area of the gelling solution outlet of the pressurized chamber 1 is determined by the pressurizing cylinder 7.
When the cross-sectional area of the gelling solution inlet having the check valve 10 connected to It then passes through the tube 2, the filling nozzle 3 and the nozzle opening 4 at an increased flow rate, and then flows down the side wall of the container 5 at a speed greater than the free fall velocity and flows down the side wall. Therefore, container 5
When the flow of the post-filling gelling solution flowing down the side wall surface of the container 5 reaches the liquid level of the pre-filling gelling solution, it slips between the pre-filling gelling solution and the side wall surface of the container 5 and is stored there. When the flow rate of the gelling solution flowing down from the nozzle port 4 is increased, the bag-filled gelling solution flowing down the side wall surface of the container 5 becomes as follows.
Even when it reaches the liquid level of the pre-filled gelling solution, it still flows down along the side wall surface of the container 5 and is stored in elongated rods, forming a pattern.

In this case, the container 5 to be filled with the gelling solution is as follows:
An inverted truncated conical container is used, which has an enlarged opening at the top, a reduced bottom surface at the bottom, and a side wall surface tapered from the bottom surface toward the enlarged rJFJ port. As shown in the figure, a predetermined amount of pre-filled gelling solution is filled so as to leave a space above it, and this is placed at the bottom of the filling nozzle 3 at the center of the circular opening of the container 5, as shown in FIG. is placed at a position that coincides with the center of the circumference around which the filling nozzle 3 is arranged. When the air cylinder 11 is moved to pull the piston of the pressure cylinder 7, the stop valve 9 is opened and the post-fill gelling solution is supplied from the supply pipe 8 to the suppression cylinder 7. Next, when the air cylinder 11 is moved to push the piston of the pressure cylinder 7, the stop valve 9 closes and the reverse valve is activated! 0 is opened, the post-filling gelling solution in the pressure cylinder 7 is supplied to the pressurizing chamber 1 through the check valve IO, and the post-filling gelling solution that had been charged in the pressurizing chamber 1 is transferred to the tube 2. , filling nozzle 3
and is supplied to the container 5 through the nozzle port 4. The bag filling gelling solution flows down from the nozzle opening 4 onto the side wall surface 13 above the liquid level of the prefilling gelling solution 12 that has already been filled in the container 5, flowing down along this, and flowing down to form the prefilling gelling solution. 12 and is stored between the side wall surface 15 below the liquid level and the pre-filled gelling solution 12, and is continuous throughout the entire pre-filled gelling solution phase, and is on the upper surface side. A composite gelling solution in which the post-filling gelling solution phase is dispersed independently for each filling nozzle 3 is formed along the wall surface.

The container containing this composite gelling solution is placed in the refrigerator as it is, and the whole is gelled, and the part that is above the side wall surface of the continuous pre-filled gelling solution phase and along the upper side wall surface is post-filled. A gelled solution phase exists independently in each of the filling nozzles 3, thereby resulting in a composite gelled food product having a rich plumage and a beautiful pattern.

Example (Preparation of yogurt jelly stock solution) Lactobacillus bulgaricus (L
aeto bacillus bulgaricus
) (ATCC11842) starter 0.5 kg and Streptococcus thermophilus (Strep
tococcus thermophilus ) (Feikoken Bacteria No. 6780) starter IK! Add 9,
After fermentation at 40°C for 4 hours, stirring was performed to obtain fermented milk with a lactic acid acidity of 1.0% (weight) of 55 to 9.

Separately, add 0.3 to 9 of agar to 4.7 of water, heat and boil for 3 minutes to obtain 15 to 9 of a 2% agar solution.

Water 20.3 to 9, this agar solution 15 kg, previously obtained fermented milk 55 to 9, sugar 9 kg, fur gum 0.2 to 9,
After adding 9 and 0.2 kg of fragrance [product name: Yogurt fragrance (manufactured by Nagaoka Koryo Co., Ltd.)] to 0.3 citric acid and stirring,
Heat to 85°C, hold at 856°C for 5 minutes to sterilize,
The obtained yogurt jelly stock solution 100 to 9 was maintained at a temperature of 45°C.

(Preparation of orange juice jelly stock solution) Water 52.4 to 9, orange juice 30 to 9, sand pruning 15K
g, gelatin 2 to 9, guar gum 0.2 kg, coloring [
Product name: Carotene base (manufactured by Sanei Chemical Co., Ltd.) o, zKg
and incense group [product name: Niorange incense B (manufactured by Haseyo Fragrance Co., Ltd.)]
]0°2! 9 was added and stirred, then heated to 85°C and held at 856°C for 5 minutes to sterilize, and 100 kg of the obtained orange juice jelly stock solution was held at a temperature of 25°C.

(Preparation of orange juice-yoghurt composite jelly) Six filling nozzles with an inner diameter of 5° and 5 bar are placed on the circumference of a 64-diameter silk at the post-filler position of an MTY packer (manufactured by Towa Seizu) containing a main filler and a post-filler. at equal intervals (6
Attach the filling device, which is placed at an angle of 0 degrees), put yogurt jelly stock solution into the main filler supply tank and maintain it at 45°C, and put orange juice jelly stock solution into the post filler supply tank and heat it at 250°C.
The temperature was maintained at C.

Main filler is polypropylene cup [caliber 69■,
An inverted truncated conical cup with an inner diameter of 42 mm at the bottom and a height of 56 mm (
(manufactured by Yamamura Glass)], yogurt jelly stock solution 509 was injected into this, and this was moved under the filling nozzle of the post filler. While this polypropylene cup is moving, the air cylinder P11 is activated to pull the piston of the press cylinder 7, the orange juice jelly stock solution is introduced into the press cylinder 7, and the polypropylene cup containing the yogurt jelly stock solution is placed in a predetermined position. When it is stationary, move the air cylinder 11 to push the piston of the pressure cylinder 7, and press the orange juice jelly stock solution 3 in the pressure cylinder 7.
09 was injected into the polypropylene cup 5 from the nozzle opening 4 through the pressurized chamber 1, tube 2 and filling nozzle 3. The orange juice jelly stock solution falls from the six nozzle ports 4 standing vertically onto the inner wall surface near the flange of the polypropylene cup, travels along the inner wall surface, and reaches the liquid level of the yogurt jelly stock solution in the polypropylene cup. The yogurt jelly stock solution was stored between the inner wall surface of the polypropylene cup, and six orange juice jelly powders were formed.

This polypropylene cup was covered with an aluminum lid and heat-sealed, and then the polypropylene cup was placed in a refrigerator and cooled to 5° C. to gel the whole to obtain an orange juice-yoghurt composite jelly.

When viewed from above, this orange juice-yoghurt composite jelly has a pattern of 6 semicircular orange juice jelly phases around the periphery of the white yogurt jelly phase, and when viewed from the side, it has a white yogurt jelly phase pattern. There was a semi-circular pattern of orange juice jelly phase in the upper part of the phase, and the boundary between the phases was clear, giving a refreshing and beautiful appearance, and the flavor was also good.

〔Effect of the invention〕

Gelled food phases of other types can be independently scattered at positions along the inner wall surface of the container of one continuous gelled food phase in the container, and the boundaries between them are also clear. What do you do to make it look beautiful?

Such composite gelled foods can be economically produced on an industrial scale.

4 FrIf vehicle description of the drawings Figure 1 (a) is a side view of the composite gelled food of the present invention, and 1st (b) is a side view of the composite gelled food of the present invention in Figure 1 (a). A plan view showing a cross section taken along line A', FIG. 2 is a side view of the post-filling gelling solution filling device of the present invention, and FIG. 3 is a plan view of the fixing plate of the filling nozzle in the post-filling gelling solution filling device. , and FIG. 4 is a longitudinal sectional view showing the positional relationship between the filling nozzle and the container in the filling device for the post-filling gelling solution.

[Drawing code]

1 Pressure chamber 8 Supply piping 2 Tube 9 Stop valve 3 Filling nozzle lO check valve 4 Nozzle 11 Air cylinder 5 Container
12 Liquid level of gelling solution 6 Fixed plate 1
3 Side wall surface 7 Pressing cylinder 14 Long hole

Claims (12)

[Claims] (1) When filling containers with different types of gelling solutions,
The post-filling gelling solution is placed in a vertical direction in a container having a side wall surface that gradually shrinks from the opening at the top, which is filled with the pre-filling gelling solution leaving at least a space in the upper part capable of accommodating the post-filling gelling solution. from the filled filling nozzle onto a portion of the inner wall of the container above the liquid level of the pre-filled gelling solution, thereby forming a post-filling gelling solution phase between the inner wall of the container and the pre-filling gelling solution phase. A multi-stage filling method for a gelling solution, characterized in that: (2) The multi-stage filling method of a gelling solution according to claim 1, characterized in that there are a plurality of filling nozzles for the post-filling gelling solution. (3) The multistage filling method for a gelling solution according to claim 2, wherein the filling nozzles for the post-filling gelling solution are arranged at regular intervals. (4) According to any one of claims 1 to 3, wherein the pre-filling gelling solution has a gelling temperature higher than that of the post-filling gelling solution. Multistage filling method of the described gelling solution. (5) Claims characterized in that the post-fill gelling solution is filled at a temperature lower than the gelling temperature of the pre-filling gelling solution but higher than the gelling temperature of the post-filling gelling solution. The multi-stage filling method of a gelling solution according to item 4. (6) The gel according to any one of claims 1 to 5, wherein the pre-filled gelling solution is a yogurt jelly stock solution, and the post-filling gelling solution is a fruit juice jelly stock solution. Multi-stage filling method of chemical solution. (7) A pressurized chamber that supplies gelling solution supplied from a press cylinder to a filling nozzle, a filling nozzle vertically attached to a fixed plate with a nozzle opening facing the container opening, and a pressurized chamber and filling nozzle. A gelling solution filling device comprising a connecting tube. (8) The gelling solution filling device according to claim 7, characterized in that there is a plurality of filling nozzles. (9) The gelling solution filling device according to claim 8, wherein the filling nozzles are arranged on the fixed plate at equal intervals. (10) The gelling solution filling device according to any one of claims 7 to 9, wherein the fixing plate has a long hole for moving and adjusting the mounting position of the filling nozzle. . (11) The long holes in the fixing plate are arranged radially with the center point being the same as the axis of the container filled with the gelling solution. Gelling solution filling device. (12) The pressurized chamber has an inlet communicating with a pressing cylinder having a cross-sectional area larger than the sum of the cross-sectional areas of the outlet for supplying the gelling solution to the filling nozzle. 12. The gelling solution filling device according to claim 11.