JPWO2016080419A1 - Liquid emulsion enclosure and liquid emulsion product - Google Patents

Abstract

Easy to open and seal as many times as possible, hard to leak during storage, easy to handle, easy to dispense with controlled use and dose according to the purpose of the actual user, easy to maintain the quality and flavor of the contents The present invention provides a sealed container that can contain, transport, and dispense a liquid emulsion, and a liquid emulsion product in which the liquid emulsion is filled. A pair of soft packaging sheets and a pouch formed of a gusset sheet composed of a soft packaging sheet, and a spout attached to the pouch and capable of filling, transporting, and pouring a liquid emulsion, the pair of soft packaging sheets By heat-sealing the upper edge portion and both side edge portions of the sheet, the upper edge seal portion is provided on the upper edge portion of the pouch, the first side edge seal portion is provided on one side edge portion, and the upper edge portion. A spout mounting part that is inclined at 30 to 60 degrees from one end of the edge seal part toward the upper end of the first side edge seal part, and the second side edge seal part is on the other side edge part, respectively. The lower end of the pouch is formed by heat-sealing the periphery of the gusset sheet that is formed between the soft wrapping sheets and is folded into the inner surface of the lower end of the soft wrapping sheet through the folding part. The lower edge seal is formed on the A spouted Gazette pouch container you are.

Description

  The present invention relates to a liquid emulsion enclosure and a liquid emulsion product in which the liquid emulsion is filled in the container.

  In the case of liquid emulsion products known for fresh creams composed of conventional milk fat and synthetic creams made from milk or dairy products, containers are easy to sterilize, containers are easy to mold, and contents are filled From the viewpoint of easy management of hygiene, the material (packaging material) and shape of the container are selected and filled into gable-top paper containers and small cup-shaped plastic containers. It was.

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

  In the conventional liquid emulsion product 10 in which the above-mentioned fresh cream or the above-mentioned synthetic cream is filled in a conventional gable-top type paper container as shown in FIG. 5, when the container is once opened, In the case of contact with outside air or storage in a refrigerator or the like, the quality and flavor may change due to absorption of odors derived from other foods. There were improvements in quality and flavor such as deterioration.

  Further, in the conventional liquid emulsion product 10, it is difficult to open from the shape of the container when it is opened for the first time. There were structural improvements such as being easily dispensed in large quantities. Further, after the liquid emulsion has been poured out from the container, the liquid emulsion tends to adhere to the spout 12 of the container, and when the container is stored for a long time, the liquid emulsion is solidified at the spout 12. There were also improvements such as tying and discoloration of the spout 12.

  Furthermore, in the conventional gable-top type paper container 11, the spout 12 cannot be completely sealed, and therefore, when the contents are excessively dropped after being opened, the contents are removed from the spout 12 When it was stored in a refrigerator or the like after opening it, it was essential to place the spout 12 upward, and there was a restriction that it could not be placed on its side.

  On the other hand, in the case of a liquid emulsion product in which a liquid emulsion is filled in a small amount of a cup-shaped plastic container, when it is desired to pour only a small amount into coffee, etc. It is convenient and suitable, but its use and dose are limited, and when you want to inject a large amount at home or in a cafeteria etc., it is not enough to use once (such as 1-2 containers) Thus, the container has to be opened many times (in a plurality), and there are structural improvements such as complicated operations for the opening.

  In addition to the container as described above, for example, Patent Document 1 discloses that the contents of the container are highly sealed and storable, and can be opened safely without damaging fingers and the like when opened. A spouted container that can be removed is described. Further, Patent Document 2 describes a self-supporting container having good thermal adhesiveness and light-shielding properties while having high design properties due to high self-supporting properties. Furthermore, Patent Document 3 describes a container that can easily and reliably refill liquid goods into another container. And in patent document 4, it describes about the spout stopper provided with the spout excellent in the liquid cutting property. Patent Document 5 describes a container capable of restricting the flow rate in liquid dispensing.

JP 2007-161254 A JP 2010-280391 A JP 2007-302318 A JP 2011-105382 A JP 2012-81977 A

  In the prior art, each characteristic container and its member are described, but in any case, after opening the container in the liquid emulsion product, it is easy to maintain good quality and flavor, and during storage in a refrigerator or the like There is no description or suggestion of containers that are easy to handle and easy to dispense with controlled use and dosage. In fact, the prior art describes a self-supporting container with a spout that contains food containing fluid, but the ease of pouring the liquid emulsion, the adhesion of the liquid emulsion to the spout, the liquid emulsification The discoloration / deterioration of objects has not been studied. In addition, the prior art describes the ease of pouring a relatively high-viscosity liquid such as a shampoo in a large-diameter container, but the ease of pouring a relatively low-viscosity liquid emulsion is studied. Not.

  Therefore, in this invention, it is easy to open and seal many times, it is difficult to leak during storage and easy to handle, it is easy to dispense by controlling the use and dose according to the purpose of the actual user, the quality and flavor of the contents It is an object of the present invention to provide a sealed container that can easily hold, transport, and dispense a liquid emulsion, and a liquid emulsion product that is filled with the liquid emulsion.

  In order to solve the above-mentioned problems, the inventors have been able to easily open and seal a liquid emulsion product in which a liquid emulsion is hygienically filled in a spouted gusset pouch container, and leak during storage. It was difficult and easy to handle, and it was found that it was easy to dispense by controlling the use and dosage according to the purpose of the actual user, and it was easy to keep the quality and flavor of the contents well, thereby reaching the present invention.

  Further, it was found that the spout mounting portion of the pouch on which the spout is mounted is more preferably inclined at an angle of 30 to 60 degrees with respect to the upper edge of the pouch, leading to the present invention. It was.

  Furthermore, it discovered that it was preferable that the flexible packaging sheet | seat which comprises the said gusset pouch container with a spout laminated | stacked aluminum foil or an aluminum vapor deposition film, and came to this invention.

That is, the invention of claim 1
The upper and both side edges of the pair of soft wrapping sheets are heat-sealed, and at the lower ends of the pair of soft wrapping sheets, the inner surfaces of the lower ends of the pair of soft wrapping sheets are folded between the two. Heat-sealing the periphery of a gusset sheet made of a soft wrapping sheet that is folded through a section, thereby forming a gusset section that can be folded through the fold section, and a liquid emulsification that is attached to the pouch and attached to the pouch It has a spout that can be filled, transported and poured out,
By heat-sealing the upper edge portion and both side edge portions of the pair of soft packaging sheets, an upper edge seal portion is provided on the upper edge portion of the pouch, and a first side edge seal is provided on one side edge portion. And a spout mounting portion inclined from one end of the upper edge seal portion toward the upper end of the first side edge seal portion, and a second side edge seal portion on the other side edge portion. Each formed,
The spout mounting portion is directed from one end portion of the upper edge seal portion, which is the upper end edge of the pouch, toward the upper end of the first side edge seal portion orthogonal to the one end portion. It is inclined at 30-60 degrees,
Between the soft wrapping sheets, on the inner surface of the lower end portion of the soft wrapping sheet, the periphery of the gusset sheet folded through the fold portion is heat-sealed, so that the lower end portion of the pouch A liquid emulsion encapsulating container, wherein a lower edge seal portion is formed.

The invention of claim 2
The encapsulated container for liquid emulsion according to claim 1, wherein the width of the pouch is 75 to 123 mm, the length of the pouch is 99 to 178 mm, and the depth of the pouch is 28 to 61 mm. is there.

The invention of claim 3
The capacity of the enclosure is 50 to 400 mL,
A curved portion that is curved toward the first side edge seal portion is formed in the second side edge seal portion,
The curved portion has a distance from the edge of the upper edge seal portion to the upper end of the curved portion of 5 to 20 mm,
The distance from the edge of the lower edge seal part to the lower end of the curved part is 40 to 75 mm,
The distance from the edge of the second side edge seal part to the most curved curved surface of the curved part is 5 to 12 mm,
It is formed so that the distance from the said upper end part of the said curved part to the said lower end part may be set to 50-135 mm. The enclosure of the liquid emulsion of Claim 1 or 2 characterized by the above-mentioned.

The invention of claim 4
The pair of soft wrapping sheets are inclined from the upper edge seal portion toward the lower edge seal portion,
4. The liquid emulsification according to claim 1, wherein the inclination angle is 95 to 100 degrees as an outer angle of an inclination formed by the soft wrapping sheet and a bottom surface of the gusset portion. It is an enclosure for things.

The invention of claim 5
The diameter of the spout outlet of the spout is 10 to 16 mm. The liquid emulsion encapsulating container according to any one of claims 1 to 4.

The invention of claim 6
The said flexible packaging sheet | seat is formed by laminating | stacking aluminum foil or an aluminum vapor deposition film. The enclosure of the liquid emulsion as described in any one of Claim 1 thru | or 5 characterized by the above-mentioned.

The invention of claim 7
The gusset pouch container with a spout is a self-supporting type, The encapsulated container for a liquid emulsion according to any one of claims 1 to 6.

The invention of claim 8
A liquid emulsion comprising the liquid emulsion encapsulated container according to any one of claims 1 to 6 formed by sterilization treatment and / or sterilization treatment. It is a product.

The invention of claim 9
The liquid emulsion product according to claim 8, wherein the liquid emulsion is a fresh cream composed of milk fat, or a synthetic cream made from milk or dairy products.

The invention of claim 10
10. The liquid emulsion product according to claim 9, wherein the synthetic cream has a viscosity of 5 to 2000 cP and an animal fat and / or vegetable oil content of 8 wt% to 50 wt%. It is.

The invention of claim 11
The said animal fat is at least 1 sort (s) or 2 or more types selected from lard, a head, a butter, butter oil, It is a liquid emulsion product of Claim 10 characterized by the above-mentioned.

The invention of claim 12
Said 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. The liquid emulsion product according to claim 10 or 11.

The invention of claim 13
The liquid emulsion contains at least one or more selected from emulsifiers, stabilizers, salts, sugars, flavors, antioxidants, pH adjusters, antioxidants, and colorants. The liquid emulsion product according to any one of claims 8 to 12, characterized in that it is a liquid emulsion product.

The invention of claim 14
The emulsifier includes at least one selected from milk protein, soybean protein, egg protein, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyoxyethylene fatty acid ester, organic acid mono fatty acid ester, and lecithin. Or 2 or more types are contained in the range which does not exceed 10 weight%. The liquid emulsion product of Claim 13 characterized by the above-mentioned.

The invention of claim 15
The stabilizer is carboxymethylcellulose, alginate, guar gum, gelatin, carrageenan, sodium alginate, locust bean gum, taraya gum, xanthan gum, pectin, cellulose, gellan gum, or 5% by weight. The liquid emulsion product according to claim 13 or 14, wherein the product is contained within a range not exceeding.

The invention of claim 16
The liquid emulsion product according to any one of claims 13 to 15, wherein the salt includes a phosphate in a range not exceeding 3% by weight.

The invention of claim 17
The above saccharides include at least one or more selected from sucrose, dextrose, lactose, starch degradation product, sorbit, starch syrup, powdered candy, dextrin, reduced starch syrup and lactose in a range not exceeding 50% by weight. The liquid emulsion product according to any one of claims 13 to 16, wherein the product is a liquid emulsion product.

The invention of claim 18 provides
The liquid emulsion product according to any one of claims 13 to 16, wherein the flavor is contained in a range not exceeding 5% by weight.

  According to the present invention, it is easy to open and seal many times, it is difficult to leak during storage and easy to handle, it is easy to dispense by controlling the use and dose according to the purpose of the actual user, the quality and flavor of the contents It is possible to provide a sealed container capable of containing, transporting, and pouring a liquid emulsion, and a liquid emulsion product filled with the liquid emulsion.

It is a figure showing an example of the container which encloses the liquid emulsion of this invention. It is a figure showing the state which filled the container shown in FIG. 1 with a liquid emulsion, and was set as the liquid emulsion product. It is sectional drawing of the container shown in FIG. It is a figure which shows the peroxide value of the time which irradiated the light corresponded to a showcase, and the liquid emulsion in a container. It is a figure showing an example of the conventional liquid emulsion product, Comprising: (a) Container before opening, (b) It is a figure showing the container after opening.

  Hereinafter, a spouted gusset pouch container and a liquid emulsion product filled with a liquid emulsion will be described with reference to FIG. 1 and the like, which are examples of embodiments of the present invention.

  Hereinafter, in this specification, “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 to 2000 cP, vegetable oil. And / or the content of the fats and oils which are animal fats say 8 to 50 weight%.

  The above milk includes milk derived from plants such as soy milk, as well as raw milk, milk from mammals such as milk, etc., as defined by ministerial ordinances relating to component specifications of milk and dairy products.

  The dairy products include creams, butter, etc., as defined in the ministerial ordinance concerning milk and dairy product component standards, and those obtained by removing trace components such as minerals from these.

  A compound cream containing vegetable oil can be used as the synthetic cream.

  Hereinafter, in the present specification, the “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 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 flexible packaging sheet that is folded in between through the folding part 5a can be folded through the folding part 5a by heat sealing the inner surface of the lower end part of the flexible packaging sheets 8, 8. A pouch 3 in which a gusset portion 5 is formed and a spout 6 to be attached to the pouch 3 are provided. It is possible to fill the liquid emulsion via the spout 6, pour out into other foods, tableware and cooking utensils, and recap the container.

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

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

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

  Further, the base end side of the spout 6 comprising the spout body 6a and the cap 6b for filling and dispensing the liquid emulsion is sandwiched between the spout mounting portions 3e of the flexible packaging sheets 8 and 8, and heat sealed.

In the spout mounting part 3e of the container of this embodiment, in order to make it easy to pour out the filled liquid emulsion from the spout 6, from one end part of the upper edge seal part 3a that is the upper end edge to the one end It is the structure which inclines toward the upper end of the 1st side edge seal | sticker part 3c orthogonal to a part. 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 55 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 can be easily poured out in a large amount or in a small amount (the amount of liquid emulsion dispensed can be easily controlled). In the embodiment shown in FIG. 1, this inclination angle is expressed as 45 degrees.

  Moreover, in the gusset pouch container 2 with a spout of this 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, more 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, more preferably 130 mm to 150 mm), and depth D is 25 to 70 mm (preferably 25 mm to 65 mm, more preferably 50 mm to 62 mm, still more preferably 53). ~ 60mm). This is because such a size is easy to handle (easy to hold) with one hand, and the liquid emulsion filled in the container can be easily poured out in a large amount or a small amount. 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 depth.

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

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

As shown in FIG. 3, the soft wrapping sheets 8 and 8 are inclined from the upper edge seal portion 3a toward the lower edge seal portion 3b. At this time, the inclination angle R ₂ is an outer angle formed by the flexible packaging sheet 8 and the bottom surface 5 b of the gusset portion 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. It is because it is easy to handle with one hand when it is such an inclination angle, and it is easy to make the said liquid emulsion product 1 self-supporting.

  Moreover, in the gusset pouch container 2 with a spout of this embodiment, for example, the diameter of the spout body 6a that is the spout of the spout 6 is 5 to 20 mm (preferably 10 to 18 mm, more preferably 10 to 16 mm, more preferably 12). ~ 16mm). This is because when the diameter of the spout is such, the spout can be easily opened and closed with one hand, and the liquid emulsion filled in the container can be easily poured out in a small amount or in a large amount.

  In the gusset pouch container 2 with a spout of this embodiment, it is preferable to shape | mold with the flexible packaging sheets 8 and 8 and the gusset sheet 9 which laminate | stack aluminum foil or an aluminum vapor deposition film. This is because, in the case of a flexible packaging sheet formed by laminating such an aluminum foil or an aluminum vapor-deposited film, it is possible to suppress or prevent changes in flavor and physical properties associated with oxidation and light deterioration of the liquid emulsion. And compared with shape | molding with the soft packaging sheets 8 and 8 and the gusset sheet 9 which laminate | stack aluminum foil, it can shape | mold with the soft wrapping sheets 8 and 8 and the gusset sheet 9 which laminate | stack an aluminum vapor deposition film. More preferred. In the case of a flexible packaging sheet formed by laminating such an aluminum vapor-deposited film, it is possible to further suppress or prevent changes in flavor and physical properties associated with oxidation and photodegradation of the liquid emulsion, and aroma components of the liquid emulsion (especially This is because the fresh fragrance component can be retained more (dissipation of the fragrance component can be further suppressed). In addition, in the gusset pouch container 2 with the spout of this embodiment, the gusset pouch container 2 with the spout shown in FIG. 1 is formed by the flexible packaging sheets 8 and 8 and the gusset sheet 9 formed by laminating aluminum foil or an aluminum vapor deposition film. The liquid emulsion 7 can be aseptically filled from either 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 the liquid emulsion 7 is filled in a gusset pouch container 2 with a spout.

  In the spouted gusset pouch container 2 of the present embodiment, a fluid (liquid, gel, etc.) food known as a fresh cream composed of milk fat or a synthetic cream made from milk or dairy products. Suitable for filling (which may contain fat products), for example, having a viscosity of 0.5 to 3000 cP (preferably 1 to 2500 cP, more preferably 5 to 2000 cP), and animal fat and / or plants It is suitable for filling a liquid emulsion in which the content of fats and oils composed of fats and oils 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, more preferably 80 to 1000 cP), and the fat content Is 7 to 80% by weight (preferably 8% to 50% by weight, more preferably 10% to 50% by weight, still more preferably 20% to 50% by weight).

  This is because the flavor and physical properties (foaming property, flower-forming property, shape-retaining property) and the like of the liquid emulsion can be maintained satisfactorily in the case of such a viscosity and oil / fat content. Moreover, it is because it is easy to pour out the said liquid emulsion with which the container was filled in a large quantity or a small quantity.

  The animal fat constituting the synthetic cream is preferably at least one or more selected from lard, head, butter, and butter oil.

  The vegetable oil constituting the synthetic cream is at least one selected from coconut oil, rapeseed oil, rice bran oil, corn oil, cottonseed oil, soybean oil, palm oil, palm kernel oil, and cocoa butter. It is preferable.

  The liquid emulsion contains at least one or more selected from emulsifiers, stabilizers, salts, sugars, flavors, antioxidants, pH adjusters, antioxidants, and coloring agents. 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 mono fatty acid ester, and lecithin. 1 type (s) or 2 or more types may be included. 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, it is 0.5 to 8% by weight. This is to keep the flavor of the liquid emulsion good and to suppress or prevent scorching during 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, gellan gum. It 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 exceeding 5% by weight, more preferably 0.1 to 4%. % By weight, more preferably 0.5 to 3% by weight. This is to keep the flavor of the liquid emulsion good and to improve the stability of the physical properties of the liquid emulsion.

  The salts may contain 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 exceeding 3% by weight, more preferably 0.8%. 1 to 2.5% by weight, more preferably 0.5 to 2% by weight. This is to keep the flavor of the liquid emulsion good (for example, so as not to increase the salty taste).

  The saccharide may contain at least one or more selected from sucrose, dextrose, lactose, starch degradation product, sorbit, starch syrup, powdered candy, dextrin, reduced starch syrup, and lactose. At this time, when sucrose or the like is selected as the saccharide, the saccharide content is 60% by weight or less (preferably not exceeding 50% by weight, more preferably 1 to 45% by weight, Preferably, it is 5 to 40% by weight. This is to keep the flavor of the liquid emulsion good (for example, so as not to increase the sweetness).

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

  In this embodiment, the same type of liquid emulsion is filled in a gusset pouch container with a spout having different dimensions to produce a plurality of types of liquid emulsion products, and the usage surface of each container (when first opened) Ease of opening, ease of handling with one hand (ease of holding), ease of pouring (ease of pouring) with controlled use and dosage, 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 Considering preferable conditions of the inclination angle R ₂ of 8, as shown in Table 1, a gusset pouch container 2 with a spout having different dimensions was manufactured. And the liquid emulsion (synthetic cream) was filled in the gusset pouch container with a spout from which a dimension differs, and the various liquid emulsion products 1 were manufactured.

<Target of verification>
Here, the conditions of the spouted gusset pouch containers with different dimensions were set as follows.
· Spout 6 of the spout mounting portion 3e mounted tilt angle _R 1: 45 ° pouches 3 of width W: 80~130mm
・ Height H: 100-180mm
Depth D: 28.6-73.0mm
· Flexible packaging sheets 8,8 tilt angle _R 2: from the lower edge of 95-101 degrees and lower edge sealed portion 3b to the folded portion 5a Height F: 20~37mm
-Length A from the upper edge of the upper edge seal part 3a to the upper end part 4b of the curved part 4: 18.8 mm
-Length B from the upper end 4b to the lower end 4c of the curved portion 4: 88.9 mm
-Length C from the lower edge of the lower edge seal part 3b to the lower end part 4c of the curved part 4: 42.3 mm or 72.3 mm
-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

<Method of verification>
Raw milk (raw milk) is heated (about 50 ° C), then centrifuged with a cream separator (continuous separation plate centrifuge, elecrem), 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 a spouted gusset pouch container 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 general bacterial count (viable count), coliform group, and mold / yeast count were confirmed. The number of general bacteria, coliforms, and mold / yeast were measured by a method based on the Food Sanitation Law.

<Result of verification>
In any of the above-mentioned gusset pouch containers with spouts with different dimensions, as a container for containing and dispensing a liquid emulsion, it is easy to open when first opened, easy to handle (easy to hold) with one hand, The structure is excellent in ease of pouring (ease of pouring) with controlled dosage, and in fact, it is easy to pour liquid emulsions in large or small quantities, making it easy to pour the appropriate amount of liquid emulsion. did it. In other words, the spouted gusset pouch container with different dimensions according to the present invention is easy to open when first opened, easy to handle with one hand (easy to hold), and easy to pour by controlling the application and dosage (easy to pour) did it.

  Moreover, since the spout main body 6a can be reliably sealed using the cap 6b, even if the container is opened once and then dropped in a state where the liquid emulsion is contained, the liquid emulsion is discharged from the spout. It was possible to prevent or deter the outflow. Furthermore, after opening the container once, the container can be stored in a refrigerator or the like either in a state where the container is vertically oriented with the spout facing upward or in a state where the container is tilted sideways with the spout facing sideways. became. That is, the spouted gusset pouch container with different dimensions of the present invention prevents the liquid emulsion from flowing out from the spout even if it is once opened and then dropped in a state containing the liquid emulsion. It was confirmed that it could be suppressed and stored in a refrigerator or the like with the spout sideways and the container lying on its side.

  In this example, the same liquid emulsion of the same variety is filled in a conventional gable top type paper container and a spouted gusset pouch container to produce a plurality of types of liquid emulsion products and the use of each container. Surfaces (ease of opening when first opened, ease of handling with one hand (ease of holding), easiness of pouring (ease of pouring) with controlled use and dosage), etc. were 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 paper container
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
-Container width: 70 mm, container depth: 70 mm, container height: 88 mm
(B) “Meiji Hokkaido Tokachi Fresh 100” in a gusset pouch container with spout, molded with a soft packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
- the inclination of the spout 6 the angle _R 1: 45 degree-spout 6 caliber: 11 mm
-The width W of the pouch 3 filled with cream: 115.2 mm
-Height of pouch 3 filled with cream H: 148.7 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
Inclination angle R ₂ (FIG. 3) of the soft packaging sheets 8 and 8 filled with cream: 98 degrees

<Method of verification>
Raw milk (raw milk) is heated (about 50 ° C), then centrifuged with a cream separator (continuous separation plate centrifuge, elecrem), then sterilized (85 ° C, 10 seconds) and cooled. Thus, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion) was produced. 200 mL of this liquid emulsion is aseptically filled into the conventional gable top type paper container of the above (a) and the spouted gusset pouch container of the present invention of the above (b), and “Meiji Hokkaido Tokachi Fresh 100” (Liquid emulsion product) was produced. And 44 people in their 20s to 50s who usually use creams evaluated the usage of each container.

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

(2) Compared with the conventional gable-top type paper container of (a) above, the ratio of the above-mentioned (b) gusset pouch container with spout that “easy to pour” was as follows.
-Easy to pour: 50%
・ Slightly easy to pour: 16%
・ I can say neither: 25%
・ Slightly difficult to pour: 7%
-Difficult to pour: 2%

(3) Compared with the conventional gable-top type paper container of (a) above, the ratio of “easy to use” in the gusset pouch container with spout of (b) was as follows.
・ Easy to use: 66%
・ Slightly easy to use: 18%
・ I can say neither: 9%
・ Slightly difficult to use: 5%
-Difficult to use: 2%

(4) Compared to the conventional gable-top type paper container of (a) above, the percentage of respondents who replied “I don't feel stress when pouring” in the spouted gusset pouch container of (b) is as follows: Met.
・ No stress when pouring: 52%
・ Slightly feel no stress when pouring: 14%
・ I can say neither stress when pouring: 16%
・ Slightly feel the stress when pouring: 18%
-Feeling stress when pouring: 0%

  As a result of the above verification, in all items (1) to (4) above, the spouted gusset pouch of the present invention compared to the conventional gable-top type paper container (conventional liquid emulsion product 10). In the container (liquid emulsion product 1 of the present invention), good evaluation was obtained in terms of use.

  The above-mentioned spouted gusset pouch container is a container that contains and dispenses liquid emulsion, and is easy to open when first opened, easy to handle with one hand (easy to hold), controlled for use and dosage. The structure was excellent in ease of dispensing (ease of pouring). In fact, it was easy to pour liquid emulsions both in large quantities and in small quantities, and appropriate amounts of liquid emulsions could be poured easily. In other words, it was confirmed that the spouted gusset pouch container of the present invention was easy to open when opened for the first time, easy to handle (easy to hold) with one hand, and easy to pour (easy to pour) with controlled use and dose.

In this embodiment, the same type of liquid emulsion is filled in a gusset pouch container with spouts having different inclination angles R ₁ of the spout 6 to the pouch 3 to produce a plurality of types of liquid emulsion products. The use side of the container (ease of opening when first opened, ease of handling with one hand (ease of holding), easiness of pouring (ease of pouring) with controlled use and dosage, etc.) was verified. Here, a synthetic cream (“Meiji Hokkaido Tokachi Fresh 100” (trade name)) was used as the liquid emulsion.

<Verification target 1>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spout, molded with a flexible packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
・ Inclination angle R _{1 of} spout 6: 45 degrees, 60 degrees (2 types)
-The width W of the pouch 3 filled with cream: 115.2 mm
-Height of pouch 3 filled with cream H: 148.7 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
Inclination angle R ₂ (FIG. 3) of the soft packaging sheets 8 and 8 filled with cream: 98 degrees

<Verification method 1>
Raw milk (raw milk) is heated (about 50 ° C), then centrifuged with a cream separator (continuous separation plate centrifuge, elecrem), 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 the above two types of spouted gusset pouch containers to produce “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product). And twelve women who usually use cream evaluated the usage of each container.

<Verification result 1>
The following items were evaluated for the two types of spouted gusset pouch containers described above.
(1) Ease of opening the cap 6b (2) Ease of holding when a volume of 200 mL to 100 mL is poured into a measuring cup (3) Ease of pouring when a volume of 200 mL to 100 mL is poured into a measuring cup ( 4) Ease of holding when the entire volume is poured into a measuring cup from 100 mL in volume (5) Ease of pouring when the entire volume is poured into a measuring cup from 100 mL in capacity (6) Comprehensive ease of handling In the evaluation, the following score was 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 2 shows the results of evaluating the above items (1) to (6) for the above 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 in terms of use of each container at 45 degrees and 60 degrees of the inclination angle of the spout to the pouch, and the inclination of the spout to the pouch Good evaluation was obtained for each of the angles of 45 degrees and 60 degrees.

<Verification target 2>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spout, molded with a flexible packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
・ Inclination angle R _{1 of} spout 6: 30 degrees, 45 degrees (2 types)
-The width W of the pouch 3 filled with cream: 115.2 mm
-Height of pouch 3 filled with cream H: 148.7 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
Inclination angle R ₂ (FIG. 3) of the soft packaging sheets 8 and 8 filled with cream: 98 degrees

<Verification method 2>
“Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion) was produced in the same manner as in the verification method 1 described above. 200 mL of this liquid emulsion was aseptically filled into the above two types of spouted gusset pouch containers to produce “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product). Then, in the same manner as in Example 3, 10 women who have been using the cream regularly evaluated the usage of each container.

<Verification result 2>
The following items were evaluated for the two types of spouted gusset pouch containers described above.
(1) Ease of holding when a 200 mL to 100 mL portion is poured into a measuring cup (2) Ease of pouring when a 200 mL to 100 mL portion is poured into a measuring cup (3) Total ease of handling In each evaluation, the following score was 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 3 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 in terms of use of each container at 45 degrees and 60 degrees of the inclination angle of the spout to the pouch, and the inclination of the spout to the pouch Good evaluation was obtained for each of the angles of 45 degrees and 60 degrees.

As a result of the above verification, the inclination angle of the spout to the pouch is adjusted to a range of 30 to 60 degrees, that is, the spout is attached to the spout mounting part within a range of 30 to 60 degrees, so that the evaluation is good in terms of use. was gotten.

  In the above-mentioned gusset pouch containers with a spout with different inclination angles of the pouch, the container for storing and dispensing the liquid emulsion is easy to open when first opened, and easy to handle with one hand (ease of holding). ), With a structure that is excellent in ease of pouring (ease of pouring) with controlled use and dosage, and in fact, it is easy to pour liquid emulsions in large or small quantities, making it easy to dispense liquid emulsions Was able to pour into. In other words, it was confirmed that the spouted gusset pouch container of the present invention was easy to open when opened for the first time, easy to handle (easy to hold) with one hand, and easy to pour (easy to pour) with controlled use and dose.

  In this embodiment, the same type of liquid emulsion is filled into spout 6 gusset pouch containers with different calibers to produce a plurality of types of liquid emulsion products. Ease of opening, ease of handling with one hand (ease of holding), ease of pouring (ease of pouring) with controlled use and dosage, etc.) were verified. Here, a synthetic cream (“Meiji Hokkaido Tokachi Fresh 100” (trade name)) was used as the liquid emulsion.

<Verification target 1>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spout, molded with a flexible packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
- the inclination of the spout 6 the angle R _1: 45 degree-spout 6 caliber: 10mm, 16mm (2 types)
-The width W of the pouch 3 filled with cream: 115.2 mm
-Height of pouch 3 filled with cream H: 148.7 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
Inclination angle R ₂ (FIG. 3) of the soft packaging sheets 8 and 8 filled with cream: 98 degrees

<Verification method 1>
In the same manner as in Example 3, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion) was produced. 200 mL of this liquid emulsion was aseptically filled into the above two types of spouted gusset pouch containers to produce “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product). Then, four evaluators evaluated the use surface of each container three times (total: 12 times).

<Verification result 1>
The following items were evaluated for the two types of spouted gusset pouch containers described above.
(1) Speed when weighing from 200 mL to 180 mL by volume (2) Speed when weighing from 200 mL to 150 mL by volume At this time, in each evaluation, time is measured with a stopwatch, and the average The value was calculated.
Table 4 shows the results of evaluating the above items (1) and (2) for the two types of gusset pouch containers with spouts. As described above, the average value for each time was used in these evaluations. Here, in the gusset pouch container with a spout of the present invention, there is no significant difference in the evaluation in terms of use of each of the spout diameters of 10 mm and 16 mm, and any of the spout diameters of 10 mm and 16 mm, respectively. Good evaluation was obtained.

<Verification target 2>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spout, molded with a flexible packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
- the inclination of the spout 6 the angle R _1: 45 degree-spout 6 caliber: 10mm, 16mm (2 types)
-The width W of the pouch 3 filled with cream: 115.2 mm
-Height of pouch 3 filled with cream H: 148.7 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
Inclination angle R ₂ (FIG. 3) of the soft packaging sheets 8 and 8 filled with cream: 98 degrees

<Verification method 2>
In the same manner as in Example 3, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion) was produced. 200 mL of this liquid emulsion was aseptically filled into the above two types of spouted gusset pouch containers to produce “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product). And six evaluators evaluated the usage surface of each container.

<Verification result 2>
The following items were evaluated for the two types of spouted gusset pouch containers described above.
(1) Ease of opening the cap 6b (2) Ease of holding when a volume of 200 mL to 100 mL is poured into a measuring cup (3) Ease of pouring when a volume of 200 mL to 100 mL is poured into a measuring cup ( 4) Ease of holding when the entire volume is poured into a measuring cup from 100 mL in volume (5) Ease of pouring when the entire volume is poured into a measuring cup from 100 mL in capacity (6) Comprehensive ease of handling In the evaluation, the following score was 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 5 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 in terms of use of each of the spout diameters of 10 mm and 16 mm, and any of the spout diameters of 10 mm and 16 mm, respectively. Good evaluation was obtained.

From the result of the above verification, favorable evaluation was obtained in terms of use by adjusting the diameter of the spout to a range of 10 to 16 mm.

  In the above-mentioned spouted gusset pouch containers with different spout diameters, as a container for storing and dispensing liquid emulsion, it is easy to open when first opened, easy to handle with one hand (easy to hold), The structure is excellent in ease of pouring (ease of pouring) with controlled dosage, and in fact, it is easy to pour liquid emulsions in large or small quantities, making it easy to pour the appropriate amount of liquid emulsion. did it. In other words, it was confirmed that the spouted gusset pouch container of the present invention was easy to open when opened for the first time, easy to handle (easy to hold) with one hand, and easy to pour (easy to pour) with controlled use and dose.

  In this embodiment, the same type of liquid emulsion is filled in a gusset pouch container with a spout having a different width W of the pouch 3 to produce a plurality of types of liquid emulsion products. Ease of opening, ease of handling with one hand (ease of holding), ease of pouring (ease of pouring) with controlled use and dosage, etc.) were verified. Here, a synthetic cream (“Meiji Hokkaido Tokachi Fresh 100” (trade name)) was used as the liquid emulsion.

<Target of verification>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spout, molded with a flexible packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
Inclination angle R _{1 of} spout 6: 45 degrees Width W of pouch 3 filled with cream: 115.2 mm (state before filling liquid emulsion: 120 mm), 105.2 mm (filling liquid emulsion) Previous state: 110mm) (2 types)
-Height of pouch 3 filled with cream H: 148.7 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
Inclination angle R ₂ (FIG. 3) of the soft packaging sheets 8 and 8 filled with cream: 98 degrees

<Method of verification>
In the same manner as in Example 3, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion) was produced. 200 mL of this liquid emulsion was aseptically filled into the above two types of spouted gusset pouch containers to produce “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product). Then, 12 evaluators evaluated the usage of each container.

<Result of verification>
The following items were evaluated for the two types of spouted gusset pouch containers described above.
(1) Ease of opening the cap 6b (2) Ease of holding when a volume of 200 mL to 100 mL is poured into a measuring cup (3) Ease of pouring when a volume of 200 mL to 100 mL is poured into a measuring cup ( 4) Ease of holding when the entire volume is poured into a measuring cup from 100 mL in volume (5) Ease of pouring when the entire volume is poured into a measuring cup from 100 mL in capacity (6) Comprehensive ease of handling In the evaluation, the following score was 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 above two types of spouted gusset pouch containers. As described above, in these evaluations, the average value of each score was used. Here, in the spouted gusset pouch container of the present invention, there is no significant difference in the evaluation in terms of use of each container between 115.2 mm and 105.2 mm, and the container width is 115.2 mm. In any of 105.2 mm, good evaluation was obtained for each.

From the results of the above verification, favorable evaluation was obtained in terms of use by adjusting the width of the container to a range of 100 to 120 mm.

  In the above-mentioned spouted gusset pouch containers with different spout diameters, as a container for storing, transporting, and dispensing liquid emulsion, it is easy to open when first opened, easy to handle with one hand (ease of holding), It has a structure that is excellent in ease of pouring (ease of pouring) with controlled use and dosage. Actually, it is easy to pour liquid emulsions in large or small quantities, and it is easy to pour the appropriate amount of liquid emulsion. I was able to. In other words, it was confirmed that the spouted gusset pouch container of the present invention was easy to open when opened for the first time, easy to handle (easy to hold) with one hand, and easy to pour (easy to pour) with controlled use and dose.

  In this embodiment, the same type of liquid emulsion is filled in a gusset pouch container with a spout having a different height H of the pouch 3 to produce a plurality of types of liquid emulsion products. Ease of opening when first opened, ease of handling with one hand (ease of holding), ease of pouring (ease of pouring) with controlled use and dose, etc.) were verified. Here, a synthetic cream (“Meiji Hokkaido Tokachi Fresh 100” (trade name)) was used as the liquid emulsion.

<Target of verification>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spout, molded with a flexible packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
- the inclination angle R ₁ of the spout six sixty height of degrees in a state in which cream is filled pouch 3 H: 148.7mm, 158.7mm (2 types)
-The width W of the pouch 3 filled with cream: 115.2 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
Inclination angle R ₂ (FIG. 3) of the soft packaging sheets 8 and 8 filled with cream: 98 degrees

<Method of verification>
In the same manner as in Example 3, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion) was produced. 200 mL of this liquid emulsion was aseptically filled into the above two types of spouted gusset pouch containers to produce “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product). Then, 12 evaluators evaluated the usage of each container.

<Result of verification>
The following items were evaluated for the two types of spouted gusset pouch containers described above.
(1) Ease of opening the cap 6b (2) Ease of holding when a volume of 200 mL to 100 mL is poured into a measuring cup (3) Ease of pouring when a volume of 200 mL to 100 mL is poured into a measuring cup ( 4) Ease of holding when the entire volume is poured into a measuring cup from 100 mL in volume (5) Ease of pouring when the entire volume is poured into a measuring cup from 100 mL in capacity (6) Comprehensive ease of handling In the evaluation, the following score was 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 7 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 evaluation in terms of use of each container, regardless of the height of the container, 148.7 mm and 158.7 mm. Good evaluation was obtained for both 7 mm and 158.7 mm.

From the results of the above verification, favorable evaluation was obtained in terms of use by adjusting the height of the container to a range of 145 to 160 mm.

  In the above-mentioned spouted gusset pouch containers with different spout diameters, as a container for storing, transporting, and dispensing liquid emulsion, it is easy to open when first opened, easy to handle with one hand (ease of holding), It has a structure that is excellent in ease of pouring (ease of pouring) with controlled use and dosage. Actually, it is easy to pour liquid emulsions in large or small quantities, and it is easy to pour the appropriate amount of liquid emulsion. I was able to. In other words, it was confirmed that the spouted gusset pouch container of the present invention was easy to open when opened for the first time, easy to handle (easy to hold) with one hand, and easy to pour (easy to pour) with controlled use and dose.

  In this embodiment, the same type of liquid emulsion is filled into a spouted gusset pouch container having different heights of the folding part 5a of the gusset part 5, and a plurality of types of liquid emulsion products are manufactured. The usage surface (ease of opening when first opened, ease of handling with one hand (ease of holding), ease of pouring (ease of pouring) with controlled use and dosage, 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 gusset pouch container with spout, molded with a soft packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
- the inclination of the spout 6 the angle _R 1: height of 45 degrees in a state in which cream is filled pouch 3 H: 148.7mm
-The width W of the pouch 3 filled with cream: 115.2 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
- the inclination angle R _{2 (FIG.} 3) of the soft package sheet 8, 8 in a state where the cream is filled: 98 ° cream the height of the folded portion 5a of the pouch 3 in a state of being filled: 35mm
(B) “Meiji Hokkaido Tokachi Fresh 100” in a gusset pouch container with spout, molded with a soft packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
-Inclination angle of spout 6: 45 degrees-Height H of pouch 3 filled with cream: 146.1 mm
-The width W of the pouch 3 filled with cream: 115.1 mm
-Depth D of pouch 3 filled with cream: 73.0 mm
- the inclination angle _{R 2} (FIG. 3) of the soft package sheet 8, 8 in a state where the cream is filled: 101 ° cream the height of the folded portion 5a of the pouch 3 in a state of being filled: 37 mm

<Method of verification>
In the same manner as in Example 3, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion) was produced. 200 mL of this liquid emulsion was aseptically filled into the above two types of spouted gusset pouch containers to produce “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product). And the evaluator evaluates the usage surface of each container 10 times (the number of times the evaluator has zeroed the liquid emulsion when the evaluator poured the total amount of the liquid emulsion (number of errors), etc.) got.

<Result of verification>
The following items were evaluated for the two types of spouted gusset pouch containers described above.
(1) Ease of holding the container (right hand only: the upper, middle and lower parts of the container have three ways)
(2) Ease of holding the container (both hands: Hold the top or bottom of the container with the right hand and the bottom with the left hand)

Table 8 shows the results of evaluating the above items (1) and (2) for the above two types of spouted gusset pouch containers. As described above, in these evaluations, the number of times the error was zeroed by the evaluator when the evaluator poured the entire amount of the liquid emulsion (number of errors) was used. Here, in the gusset pouch container with a spout of the present invention, compared with 37 mm of the height of the fold of the gusset portion, 35 mm of the height of the fold of the gusset portion has a somewhat excellent evaluation in terms of use of each container. However, good evaluation was obtained in each of 35 mm and 37 mm of the height of the folded portion of the gusset portion.

From the results of the above verification, favorable evaluation was obtained in terms of use by adjusting the height of the folded portion of the gusset portion to a range of 30 to 40 mm.

  In the above-mentioned spouted gusset pouch containers with different spout diameters, as a container for storing, transporting, and dispensing liquid emulsion, it is easy to open when first opened, easy to handle with one hand (ease of holding), It has a structure that is excellent in ease of pouring (ease of pouring) with controlled use and dosage. Actually, it is easy to pour liquid emulsions in large or small quantities, and it is easy to pour the appropriate amount of liquid emulsion. I was able to. In other words, it was confirmed that the spouted gusset pouch container of the present invention was easy to open when opened for the first time, easy to handle (easy to hold) with one hand, and easy to pour (easy to pour) with controlled use and dose.

  In this embodiment, the same type of liquid emulsion is filled into a spouted gusset pouch container having different positions for forming the curved surface 4a of the curved portion 4 of the pouch 3, thereby producing a plurality of types of liquid emulsion products. , We verified the use surface of each container (ease of opening when first opened, ease of handling with one hand (ease of holding), ease of pouring (ease of pouring) with controlled use and dose), etc.) . Here, a synthetic cream (“Meiji Hokkaido Tokachi Fresh 100” (trade name)) was used as the liquid emulsion.

<Target of verification>
"Meiji Hokkaido Tokachi Fresh 100" in a gusset pouch container with spout, molded with a flexible packaging sheet
-Capacity: Synthetic cream (Meiji Hokkaido Tokachi Fresh 100): 200 mL
- the inclination of the spout 6 the angle _R 1: height of 45 degrees in a state in which cream is filled pouch 3 H: 148.7mm
-The width W of the pouch 3 filled with cream: 115.2 mm
Depth D of pouch 3 filled with cream D: 59.6 mm
- the inclination angle _{R 2} (FIG. 3) of the soft package sheet 8, 8 in a state where the cream is filled: 98 degrees, a second distance of the curved surface 4a from the side edge of the side edge sealing portions 3d E: 5 mm, 10 mm (2 types)

<Method of verification>
In the same manner as in Example 3, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion) was produced. 200 mL of this liquid emulsion was aseptically filled into the above two types of spouted gusset pouch containers to produce “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product). Then, 10 evaluators gave each container the usage surface (ease of opening when first opened, ease of handling with one hand (ease of holding)), ease of dispensing with controlled use and dosage (pouring) Ease) etc) was evaluated.

<Result of verification>
The following items were evaluated for the two types of spouted gusset pouch containers described above.
(1) Ease of opening the cap 6b (2) Ease of holding when a volume of 200 mL to 100 mL is poured into a measuring cup (3) Ease of pouring when a volume of 200 mL to 100 mL is poured into a measuring cup ( 4) Comprehensive ease of handling At this time, in each 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 7 shows the results of evaluating the above items (1) to (4) for the above 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 on the use surface of each container at any of 5 mm and 10 mm of the formation position of the curved surface of the curved part of the pouch, and the curved part of the pouch Good evaluation was obtained in each of 5 mm and 10 mm of the formation position of the curved surface.

From the results of the above verification, favorable evaluation was obtained in terms of use by adjusting the position of the formation of the curved surface of the curved portion of the pouch to a range of 5 to 10 mm.

  In the above-mentioned spouted gusset pouch containers with different spout diameters, as a container for storing, transporting, and dispensing liquid emulsion, it is easy to open when first opened, easy to handle with one hand (ease of holding), It has a structure that is excellent in ease of pouring (ease of pouring) with controlled use and dosage. Actually, it is easy to pour liquid emulsions in large or small quantities, and it is easy to pour the appropriate amount of liquid emulsion. I was able to. In other words, it was confirmed that the spouted gusset pouch container of the present invention was easy to open when opened for the first time, easy to handle (easy to hold) with one hand, and easy to pour (easy to pour) with controlled use and dose.

  In this example, liquid emulsions of the same variety are filled into a conventional gable top type paper container and a gusset pouch container with a spout of different materials to produce a plurality of types of liquid emulsion products. The flavor surface (retention of aroma components, etc.) of the liquid emulsion (content) was verified. Here, a synthetic cream “Meiji Hokkaido Tokachi Fresh 100” (trade name)) was used as the liquid emulsion.

<Target of examination>
Here, the conditions of containers (liquid emulsion products) with different shapes and materials were set as follows.
(A) “Meiji Hokkaido Tokachi Fresh 100” (described above with reference to FIG. 5) in a conventional gable-top paper container, the container has 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, molded with a soft packaging sheet laminated with aluminum foil, and the container opened. After that, it was sealed again (recapped).
(C) “Meiji Hokkaido Tokachi Fresh 100” (described above with reference to FIG. 1 and FIG. 2) in a gusset pouch container with a spout, molded with a soft packaging sheet laminated with an aluminum vapor-deposited film, and the container After opening, it was sealed again (recapped).
Note that the spouted gusset pouch containers (b) and (c) have the same volume as the liquid emulsion compared to the conventional gable top type paper container (a). The volume of “Hokkaido Tokachi Fresh 100” was adjusted.

<Method of verification>
In the same manner as in Example 1, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product) was produced. And after hold | maintaining these liquid emulsion products at 7 degreeC for 2 weeks, holding | maintenance of the aromatic component was confirmed. Specifically, as an index of retention of the aroma component of the liquid emulsion (synthetic cream), fresh fragrance components (Methaneiol, DMS, 2-Heptanone, 2-Nononeone, δ-Decalactone, and δ-Dodecalactone) were measured. . As a control, the liquid emulsion in a conventional gable-top type paper container was stored for 2 weeks without opening (unopened), and then the progress of oxidation was confirmed.

  Here, the analysis method of the components of fresh frankincense (Metaniol, DMS, 2-Heptanone, 2-Nonone, 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 methanol solution (20 mg / L) of methyl isobutyl ketone (Wako Pure Chemical Industries, Ltd.) was added as an internal standard substance at the time of analysis at 5 μL. Was prepared. A vial containing these test solutions is placed in an autosampler (“Agilent MPS2XL”, Agilent Technologies), and depending on the temperature at which the fragrance component is extracted from the sample solution, the following two methods are used. Was extracted from the sample solution into a TDU tube.

(1) Under the condition of 25 ° C., nitrogen is continuously blown at 40 mL / min for 10 minutes, and the volatilized aroma component is adsorbed on a heat desorption unit (TDU) tube.
(2) Under the condition of 40 ° C., nitrogen is continuously blown at 40 mL / min for 30 minutes to adsorb the volatilized aromatic component onto the TDU tube, and then the water droplets adsorbed at the same time are removed. For this purpose, dry nitrogen is continuously blown at 40 mL / min for 17.5 minutes.

  These extracted TDU tubes are installed in an autosampler of a TDU unit of gas chromatography mass spectrum, GC / MS (GC model name “HP5975C”, MS model name “HP7890A”, Agilent Technologies), and sampled. Depending on the temperature at which the fragrance component was extracted from the solution, the fragrance component was introduced into the GC / MS by the following two methods.

(1) When extracted at 25 ° C., after heating to 230 ° C. and releasing the adsorbed aroma component, cooling to −50 ° C. with a cooled injection system (CIS) unit, concentrating the aroma component, then GC / MS.
(2) When extracted at 40 ° C., after heating to 240 ° C. and releasing the adsorbed aroma component, it was cooled to −20 ° C. with the CIS unit, and the aroma component was concentrated and then introduced into GC / MS .

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

  Of these detected fragrance components, the volatile components contained in the liquid emulsion are highly volatile, and the peak areas such as Metaneitol, Acetone, 2-Butanoe, etc. are calculated, and the areas detected from the fresh liquid emulsion The area ratio of the aroma component of various liquid emulsion products when the value was 1.0 was calculated.

<Result of verification>
Refrigerated storage (7 ° C, 2 ° C) in a liquid emulsion containing a conventional gable top type paper container of (a) above and a liquid emulsion containing a spouted gusset pouch container of the above (b) and (c). Table 10 shows the components of fresh frankincense after a week). In addition, when the amount of fresh frankincense after refrigerated storage (7 ° C., 2 weeks) in a liquid emulsion containing a conventional gable-top paper container (opened) is 100%, the conventional (a) above Fresh after refrigerated storage (7 ° C., 2 weeks) in a liquid emulsion in a gable top type paper container and a liquid emulsion in a spouted gusset pouch container of different materials (b) and (c) above The relative value of the amount of the component of the nectar was calculated in%, and the relative value is shown in Table 11. Here, the liquid emulsification in the gusset pouch container with a spout of the present invention, which is formed with a soft packaging sheet laminated with aluminum foil, as compared with the liquid emulsion in a conventional gable top type paper container with refrigerated storage In a liquid emulsion containing a spouted gusset pouch according to the present invention, which is formed of a soft wrapping sheet in which an aluminum vapor-deposited film is laminated, a fresh milk incense component (Metanateiol, DMS, 2-Heptanone, 2-Nonone, Dissipation (decrease in concentration) of δ-Decalactone and δ-Dodecalactone was suppressed. At this time, in the liquid emulsion containing the spouted gusset pouch container of the present invention formed of a soft packaging sheet laminated with aluminum foil, the conventional gable top that is refrigerated without being opened (unopened) Compared with the liquid emulsion contained in the paper container of the mold, the concentration of the fresh milk incense component based on refrigerated storage was equivalent or higher, and the fresh milk incense component was sufficiently retained. In addition, in the liquid emulsion containing the spouted gusset pouch container of the present invention formed of a flexible packaging sheet laminated with an aluminum vapor-deposited film, the conventional gable top that is refrigerated without opening the container (unopened) Compared with the liquid emulsion contained in the paper container of the mold, the concentration of the fresh dairy ingredient based on refrigerated storage was about twice, and the fresh dairy ingredient was completely retained.

In other words, the spouted gusset pouch container of different materials according to the present invention can retain the fragrance component of the liquid emulsion (particularly the fresh milk fragrance component) as compared to the conventional gable top type paper container (dissipation of the fragrance component). Can be suppressed or prevented). That is, liquid emulsion such as synthetic cream is aseptically filled into a spouted gusset pouch container of a different material of the present invention, and by producing a liquid emulsion product, the fragrance components are not easily dissipated, It was confirmed that the liquid emulsion could be stored refrigerated. Further, the spouted gusset pouch container of the present invention formed with a soft packaging sheet laminated with an aluminum vapor-deposited film is compared with the spouted gusset pouch container of the present invention formed with a soft packaging sheet laminated with an aluminum foil. It was confirmed that the fragrance component of the liquid emulsion (particularly, the fresh fragrance component) 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 emulsion can be refrigerated and stored with a good quality in which the aroma components are less likely to dissipate.

  In this example, liquid emulsions of the same variety are filled into a conventional gable top type paper container and a gusset pouch container with a spout of different materials to produce a plurality of types of liquid emulsion products. We verified the quality of liquid emulsion (contents) (such as the odor of aroma components derived from other foods). Here, a synthetic cream “Meiji Hokkaido Tokachi Fresh 100” (trade name)) was used as the liquid emulsion.

<Target of examination>
Here, the conditions of containers (liquid emulsion products) with different shapes and materials were set as follows.
(A) “Meiji Hokkaido Tokachi Fresh 100” (described above with reference to FIG. 5) in a conventional gable-top paper container, the container has 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, molded with a soft packaging sheet laminated with aluminum foil, and the container opened. After that, it was sealed again (recapped).
(C) “Meiji Hokkaido Tokachi Fresh 100” (described above with reference to FIG. 1 and FIG. 2) in a gusset pouch container with a spout, molded with a soft packaging sheet laminated with an aluminum vapor-deposited film, and the container After opening, it was sealed again (recapped).
Note that the spouted gusset pouch containers (b) and (c) have the same volume as the liquid emulsion compared to the conventional gable top type paper container (a). The volume of “Hokkaido Tokachi Fresh 100” was adjusted.

<Method of verification>
In the same manner as in Example 1, “Meiji Hokkaido Tokachi Fresh 100” (liquid emulsion product) was produced. And after storing these liquid emulsion products at 7 degreeC for 1 week, and exposing the fruit flavor for 1 week, the odor of the aromatic component originating in another foodstuff was confirmed. Specifically, fatty acid esters derived from fruit flavors (butanoic acid, methyl ester, butanoic acid, ethyl ester, 1-butanol, 3-methyl-, acetate, hexanoic acid, 2-propylene ester), limonene and linalool. As a control, the liquid emulsion in a conventional gable-top type paper container was stored for 2 weeks without opening (unopened), and then the progress of oxidation was confirmed.

  Here, fatty acid esters derived from fruit flavors (butanoic acid, methyl ester, butanoic acid, ethyl ester, 1-butanol, 3-methyl-, acetate, hexanoic acid, 2-propylene ester), limonene analysis method, linalool 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 methanol solution (20 mg / L) of methyl isobutyl ketone (Wako Pure Chemical Industries, Ltd.) was added as an internal standard substance at the time of analysis at 5 μL. Was prepared. A vial containing these test solutions is placed in an autosampler ("COMBIPAL", manufactured by AMR), and solid phase microfibers (DVB / Caboxen / PDMS, 2 cm, SUPELCO) are exposed to the head space of the vial. The mixture was heat-treated at 60 ° C. for 40 minutes, and the aroma component was extracted from the test solution into solid-phase microfibers.

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

  Helium is used as the carrier gas for GC, and the flow rate is set to 1.0 mL / min. “DB-WAX” (Agilent Technology, 30 m × inner diameter: 0.25 mm, membrane pressure: 0.2 mm) is used for the GC column. 25 μm) was used. Under the temperature rising condition of the column, the temperature was raised to 250 ° C. at 15 ° C./min while being held at 40 ° C. for 5 minutes, and then kept at 250 ° C. for 10 minutes. In the detection of the component to be analyzed by the MS method, the result of the total ion chromatogram and the mass spectrum was checked against a library (National Institute of Standards and Technology).

  Among these detected aroma components, fatty acid esters derived from fruit flavor (butanoic acid, methyl ester, butanoic acid, ethyl ester, 1-butanol, 3-methyl-, acetate, hexanoic acid, 2-propyester) The peak area of limonene and linalool was calculated, and the area value detected from a liquid emulsion contained in a conventional gable-top type paper container that was refrigerated without opening the container (unopened) was 1.0. In each case, the area ratio of the aroma components of various liquid emulsion products was calculated.

<Result of verification>
Refrigerated storage (7 ° C., 1) of the liquid emulsion in the conventional gable top type paper container of the above (a) and the liquid emulsion of the above-mentioned (b), (c) in the spouted gusset pouch container with different materials. Table 12 shows the amount of the fruit flavor components after a week). In addition, when the amount of the fruit flavor component after refrigerated storage (7 ° C., 2 weeks) in a liquid emulsion containing a conventional gable top paper container (opened) is 100%, the conventional (a) above 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 spouted gusset pouch container of the above (b) and (c) The relative values of the component amounts were calculated in%, and the relative values are shown in Table 13. Here, the liquid emulsification in the gusset pouch container with a spout of the present invention, which is formed with a soft packaging sheet laminated with aluminum foil, as compared with the liquid emulsion in a conventional gable top type paper container with refrigerated storage In a liquid emulsion containing a spouted gusset pouch container formed of a soft packaging sheet in which an aluminum vapor-deposited film is laminated, fatty acid esters derived from fruit flavors (butanoic acid, methyl ester, butanoic acid, The odor (increased concentration) of ethyl ester, 1-butanol, 3-methyl-, acetate, hexanoic acid, 2-propylene ester), limonene, and linalool was significantly suppressed. At this time, in the liquid emulsion containing the spouted gusset pouch container of the present invention formed of a soft packaging sheet laminated with aluminum foil, the conventional gable top that is refrigerated without being opened (unopened) Compared to the liquid emulsion contained in a paper container, the concentration of the fruit flavor based on refrigerated storage was extremely small, the fruit flavor was almost zero, and the odor of the fruit flavor was sufficiently suppressed or prevented. In addition, in the liquid emulsion containing the spouted gusset pouch container of the present invention formed of a flexible packaging sheet laminated with an aluminum vapor-deposited film, the conventional gable top that is refrigerated without opening the container (unopened) Compared with the liquid emulsion contained in the paper container, the concentration of the fruit flavor based on refrigerated storage was extremely small, the fruit flavor was almost zero, and the odor of the fruit flavor was completely suppressed or prevented.

In other words, it is confirmed that the gusset pouch container with spouts of different materials according to the present invention can suppress or prevent odors of aroma components (such as fruit flavors) derived from other foods, compared to conventional gable-top type paper containers. did it. That is, liquid emulsions such as synthetic creams are aseptically filled into spouted gusset pouch containers of different materials according to the present invention to produce liquid emulsion products, so that fragrance components derived from other foods are odorized. It was confirmed that the liquid emulsion can be refrigerated and stored with good quality that is difficult to occur. Further, the spouted gusset pouch container of the present invention formed with a soft packaging sheet laminated with an aluminum vapor-deposited film is compared with the spouted gusset pouch container of the present invention formed with a soft packaging sheet laminated with an aluminum foil. It was confirmed that the odor of aroma components (fruit flavor, etc.) 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 emulsion could be refrigerated and stored with good quality, which is less likely to smell odor components derived from other foods.

The preferred embodiments and examples of the present invention have been described above with reference to the accompanying drawings. However, the present invention is not limited to these embodiments and examples, and is understood from the description of the scope of claims. It can be changed into various forms within the technical scope.

DESCRIPTION OF SYMBOLS 1 Liquid emulsion product 2 Spouted gusset pouch container 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 bending portion Lower end portion 5 of the bending portion 5 Gazette portion 5a Folding portion 5b Bottom surface of the gusset portion 6 Spout 6a Spout body 6b Cap 7 Liquid emulsion 8 Flexible packaging sheet 9 Gazette sheet 10 Conventional liquid emulsion product 11 Conventional Gable top type paper container 11a Container body 11b Top 12 Spout

Claims (18)

The upper and both side edges of the pair of soft wrapping sheets are heat-sealed, and at the lower ends of the pair of soft wrapping sheets, the inner surfaces of the lower ends of the pair of soft wrapping sheets are folded between the two. Heat-sealing the periphery of a gusset sheet made of a soft wrapping sheet that is folded through a section, thereby forming a gusset section that can be folded through the fold section, and a liquid emulsification that is attached to the pouch and attached to the pouch It has a spout that can be filled, transported and poured out,
By heat-sealing the upper edge portion and both side edge portions of the pair of soft packaging sheets, an upper edge seal portion is provided on the upper edge portion of the pouch, and a first side edge seal is provided on one side edge portion. And a spout mounting portion inclined from one end of the upper edge seal portion toward the upper end of the first side edge seal portion, and a second side edge seal portion on the other side edge portion. Each formed,
The spout mounting portion is directed from one end portion of the upper edge seal portion, which is the upper end edge of the pouch, toward the upper end of the first side edge seal portion orthogonal to the one end portion. It is inclined at 30-60 degrees,
Between the soft wrapping sheets, on the inner surface of the lower end portion of the soft wrapping sheet, the periphery of the gusset sheet folded through the fold portion is heat-sealed, so that the lower end portion of the pouch An enclosure for liquid emulsion, wherein a lower edge seal portion is formed. The encapsulated container for liquid emulsion according to claim 1, wherein the width of the pouch is 75 to 123 mm, the length of the pouch is 99 to 178 mm, and the depth of the pouch is 28 to 61 mm. The capacity of the enclosure is 50 to 400 mL,
A curved portion that is curved toward the first side edge seal portion is formed in the second side edge seal portion,
The curved portion has a distance from the edge of the upper edge seal portion to the upper end of the curved portion of 5 to 20 mm,
The distance from the edge of the lower edge seal part to the lower end of the curved part is 40 to 75 mm,
The distance from the edge of the second side edge seal part to the most curved curved surface of the curved part is 5 to 12 mm,
The encapsulated container for liquid emulsion according to claim 1 or 2, wherein a distance from the upper end portion of the curved portion to the lower end portion is 50 to 135 mm. The pair of soft wrapping sheets are inclined from the upper edge seal portion toward the lower edge seal portion,
4. The liquid emulsification according to claim 1, wherein the inclination angle is 95 to 100 degrees as an outer angle of an inclination formed by the soft wrapping sheet and a bottom surface of the gusset portion. Container for things. The container for liquid emulsion according to any one of claims 1 to 4, wherein the spout has a spout diameter of 10 to 16 mm. The said soft packaging sheet laminates aluminum foil or an aluminum vapor deposition film. The enclosure of the liquid emulsion as described in any one of Claim 1 thru | or 5 characterized by the above-mentioned. The encapsulated container for liquid emulsion according to any one of claims 1 to 6, wherein the spouted gusset pouch container is a self-supporting type. A liquid emulsion comprising the liquid emulsion encapsulated container according to any one of claims 1 to 6 formed by sterilization treatment and / or sterilization treatment. Product. The liquid emulsion product according to claim 8, wherein the liquid emulsion is a fresh cream composed of milk fat, or a synthetic cream made from milk or a dairy product. 10. The liquid emulsion product according to claim 9, wherein the synthetic cream has a viscosity of 5 to 2000 cP and an animal fat and / or vegetable oil content of 8 wt% to 50 wt%. . The liquid emulsion product according to claim 10, wherein the animal fat is at least one selected from lard, head, butter, and butter oil. Said 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. The liquid emulsion product according to claim 10 or 11. The liquid emulsion contains at least one or more selected from emulsifiers, stabilizers, salts, sugars, flavors, antioxidants, pH adjusters, antioxidants, and colorants. The liquid emulsion product according to any one of claims 8 to 12, characterized in that it is a liquid emulsion product. The emulsifier includes at least one selected from milk protein, soybean protein, egg protein, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyoxyethylene fatty acid ester, organic acid mono fatty acid ester, and lecithin. Or 2 or more types are contained in the range which does not exceed 10 weight%. The liquid emulsion product of Claim 13 characterized by the above-mentioned. The stabilizer is carboxymethylcellulose, alginate, guar gum, gelatin, carrageenan, sodium alginate, locust bean gum, taraya gum, xanthan gum, pectin, cellulose, gellan gum, or 5% by weight. The liquid emulsion product according to claim 13 or 14, wherein the product is contained in a range not exceeding. The liquid emulsion product according to any one of claims 13 to 15, wherein the salt includes a phosphate in a range not exceeding 3% by weight. The above saccharides include at least one or more selected from sucrose, dextrose, lactose, starch degradation product, sorbit, starch syrup, powdered candy, dextrin, reduced starch syrup and lactose in a range not exceeding 50% by weight. The liquid emulsion product according to any one of claims 13 to 16, wherein the product is a liquid emulsion product. The liquid emulsion product according to any one of claims 13 to 16, wherein the flavor is contained within a range not exceeding 5% by weight.

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