JPH068121B2 - Multi-stage filling method for gelling solution and filling apparatus therefor - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for multi-stage filling of gelling solution and a filling apparatus therefor, and in particular, different gelled food phases are clearly distinguished and have a beautiful pattern. TECHNICAL FIELD The present invention relates to a multi-stage filling method and filling device for a gelling solution capable of producing a gelled food capable of forming a gel.

[Conventional technology and its problems]

Conventionally, in the field of gelled foods such as pudding, yogurt, fruit jelly, agar foods, etc., a transparent container is filled with gelling solutions having different colors or flavors in multiple layers, and this is gelled to have a multilayer pattern. Various methods are known as filling methods for gelling solutions for producing gelled foods.

For example, as a device for filling gelling solutions with different viscosities in two layers, the lower layer liquid filling nozzle in the central portion, which opens directly below, and the upper layer liquid filling nozzle, which is located around it and opens diagonally downward, are integrated. There is known a nozzle for simultaneously filling two kinds of gelling solutions into a container (Japanese Patent Publication No. 55-22323), and the gelled film is formed by cooling the surface of the gelling solution first filled. After the formation of the gelling solution, another gelling solution is gently flown from near the surface of the gelling solution by gravity flow to prevent the mixing of the gelling solutions.
6-54162).

For example, in the conventional filling method of the gelling solution for forming various multilayer patterns known as such a method, when the gelling solution to be filled in the latter stage flows down onto the already filled gelling solution, The following measures are taken to prevent the two from being mixed.

A method for improving the separation of the gelling solution of the upper layer and the lower layer by giving a difference in specific gravity to the gelling solution to be filled in the former and latter stages, and to the viscosity of the gelling solution to be filled in the former stage to that of the gelling solution to be filled in the latter stage. To prevent the interface between the gelling solution in the upper layer and the gelling solution in the lower layer from being disturbed when filling the gelling solution in the latter stage, and the gelling solution in the former stage and the gel in the latter stage. A method of selecting a gelling solution in which one or both of the gelling solutions immediately gels at the moment of contact with the gelling solution. Method to run down
54162), a method of filling the gelling solution to be filled in the latter stage after the gelling solution filled in the former stage is gelled, and if the viscosity of the gelling solution to be filled in the latter stage is low, the filling nozzle is made porous. Then, the gelling solution to be filled in the latter stage is supplied in a shower shape toward the inner wall surface of the container, whereby the impact on the liquid surface of the gelling solution in the former stage is mitigated.

Among these means, the means of (1) are restricted by the selection of the components of the gelling solution, and the means of (1) complicate the filling process and reduce the operation rate of the filling device, and The means, since the gelling solution to be filled in the latter stage is supplied in an oblique direction, causes the post-dripping of the gelling solution at the end of filling, and therefore cannot be used except in the case of flat layered filling. Each of these difficulties is unavoidable.

Therefore, under the circumstances where consumers 'needs for gelled foods with more variety of patterns are increasing, the drawbacks of the conventional methods as described above are eliminated, and the appearance is good and the consumers' desires are met. It has been strongly desired to realize a new gelling solution filling method capable of producing a product having a beautiful pattern on an industrial scale.

The present invention has been made to solve such a problem.

[Means for Solving the Problems]

The present invention, as a solution to the above problems, is a method of multistage filling different types of gelling solutions into a container,
When the pre-filled gelling solution having a gelling temperature higher than that of the post-filled gelling solution is filled into the container having the side wall surface which is gradually reduced from the upper opening, the post-filled gelling solution can be contained. The pre-filled gelling solution is filled in a container so that the space is left above the liquid level of the pre-filled gelling solution, which is a horizontal plane, and then the post-filled gelling solution is pressurized and vertically moved. The portion above the liquid level of the prefilled gelling solution from the installed filling nozzle is lower than the gelling temperature of the prefilled gelling solution on the inner wall surface of the container but higher than the gelling temperature of the postfilling gelling solution. Flow down at temperature,
Multi-stage filling method for gelling solution characterized by independently forming a substantially semi-spherical spherical or truncated semi-cylindrical post-filling gelling solution phase between the inner wall surface of the container and the pre-filling gelling solution phase I will provide a. And also, the present invention provides an apparatus therefor.

That is, the present invention, as a result of research on multi-layered gelled food that has been vigorously promoted by the present inventor, the post-filling gelling solution flowing down along the vessel wall of the container for filling the gelling solution is When it reaches the surface of the pre-filled gelling solution, it dives between the vessel wall of the container and the pre-filled gelling solution in contact with it, and it gradually flows down along the vessel wall of the container with the supply of the post-filling gelling solution. Between the continuous phase of the pre-filled gelling solution and the vessel wall of the container, a substantially semi-spherical spherical or truncated semi-cylindrical post-filling gelling solution phase extending from the liquid surface to the vessel wall of the container. It was found that they can be formed, and it was completed based on these findings.

The term "gelling" as used herein is a general term for changes in physical properties from a liquid state to a semi-solid state, as in the case of conventional regulations, and a "gelling solution" is a change in temperature or a chemical reaction. A solution that can be changed from a liquid state to a semi-solid state by a typical example of which is yogurt, jelly,
A raw material liquid to be filled in a container in the production of gelled food such as pudding or agar.

And, "pre-filled gelling solution" means a gelling solution that is first filled in a container for gelling the gelling solution, and the pre-filling gelling solution is a whole before continuous gelling complex food. Form a filled gelled food phase. Further, the "post-filling gelling solution" means a gelling solution to be filled after filling the pre-filling gelling solution into a container for gelling the gelling solution, and this post-filling gelling solution is a complex gelling food. In, in the continuous gelled food phase formed from the pre-filled gelling solution, for example, to form individually-dispersed post-filled gelled food phase, these post-filled gelled food phase, Form a pattern in a complex gelled food.

The container filled with the pre-filling gelling solution and the post-filling gelling solution according to the present invention has a post-filling gelling solution phase separated according to the number of filling nozzles between the inner wall surface of the container and the pre-filling gelling solution phase. Although they are formed independently, when they are cooled and gelled, a continuous pre-filled gelation phase and a separate independent post-filled gelation phase are formed, which form a beautiful pattern. .

The multi-stage filling method of the gelling solution of the present invention comprises a pressure chamber for supplying the filling gelling solution supplied from the pressing cylinder to the filling nozzle, a tube connecting the pressure chamber and the filling nozzle, and a nozzle opening for opening the container. The filling device is composed of a plurality of filling nozzles which are vertically attached to the fixed plate facing each other at equal intervals. By using this filling device, a gelled food product having a beautiful pattern can be produced.

The fixing plate for mounting the filling nozzle has a long hole for mounting the filling nozzle, and the long hole is arranged radially around the same position as the axis of the container for filling the gelling solution, and A filling nozzle is movably mounted in the slot. With such a structure,
When the post-filling gelling solution is filled in the container, the pre-filling gelling solution is left so that the space for accommodating the post-filling gelling solution is left above the liquid surface of the pre-filling gelling solution which is a horizontal surface. The post-filling gelling solution can flow down to the inner wall surface on the liquid surface of the pre-filling gelling solution in the filled container.

In the filling of gelling solution, the pre-filling gelling solution shall have a gelling temperature higher than the gelling temperature of the post-filling gelling solution, and the post-filling gelling solution should be higher than its gelling temperature but not above. The filling is performed at a temperature lower than the gelling temperature of the gelling solution.

In the pressure chamber of the filling device, the cross-sectional area of the inlet of the post-filling gelling solution supplied from the pressing cylinder is larger than the total cross-sectional area of the outlet of the post-filling gelling solution to the filling nozzle. It is possible to change the formation of the post-filling gelling solution phase formed between the side wall surface of the container and the pre-filling gelling solution phase by selecting the ratio of the cross-sectional areas.

〔Example〕

Hereinafter, an example of a filling device of the present invention will be shown first, and then an example of the filling method of the present invention will be described with reference to the accompanying drawings.

FIG. 2 is an example of a filling device used in the multi-stage filling method of the gelling solution of the present invention. In FIG. 2, 1 is a pressure chamber, 2 is a plurality of tubes branched from the pressure chamber 1, 3 is a plurality of filling nozzles connected to the tip of the tube 2, 4 is a nozzle opening of the filling nozzle 3, and 5 is The container 5 is a container for filling the post-filling gelling solution, and the container 5 is pre-filled with a predetermined amount of the pre-filling gelling solution. Reference numeral 6 denotes a fixing plate for fixing the filling nozzle 3 so that the nozzle openings 4 of the filling nozzle 3 are directed vertically downward, respectively, and the nozzle openings 4 are made to face the side wall surface of the opening of the container 5. Reference numeral 7 is a pressing cylinder, 8 is a supply pipe for a post-filling gelling solution, 9 is a stop valve, 10 is a check valve, and 11 is an air cylinder for moving a piston in the pressing cylinder 7. The stop valve 9 opens when the piston in the pressing cylinder 7 is pulled by the air cylinder 11, and the post-filling gelling solution flows from the supply pipe 8 into the pressing cylinder 7, but when this piston is pressed by the air cylinder 11. , Stop valve 9 closed, press cylinder 7
To prevent the back-filled gelling solution from flowing back to the supply pipe 8. The check valve 10 opens when the piston in the pressing cylinder 7 is pushed by the air cylinder 11, and the post-filling gelling solution in the pressing cylinder 7 is pushed into the pressurizing chamber 1, but this piston was pulled by the air cylinder 11. At times, the check valve 10 is closed to prevent backflow of the post-fill gelling solution from the pressure chamber 1 to the pressure cylinder 7. In this way, the pressing cylinder 7, together with the air cylinder 11 that moves the piston, the stop valve 9 and the check valve 10, supplies the post-filling gelling solution with the supply pipe 8
From pressure chamber 1, tube 2 and filling nozzle 3
A reciprocating pump for sending the reciprocating pump to the container 5 through the nozzle port 4 of FIG.

FIG. 3 is a plan view of the fixing plate 6, and is indicated by 1 in FIG.
Reference numeral 4 denotes a long hole having its longitudinal direction radially arranged at an equal angle, the filling nozzle 3 is fixed to the long hole 14, and the position thereof is a wall surface where the nozzle opening 4 is tapered toward the bottom surface of the container 5. It is fixed in a position that opens vertically toward the upper part of the. That is, the filling nozzle 3 can be moved and adjusted in the radial direction of the fixing plate 6 along the longitudinal direction of the slot 14, so that the filling nozzle 3 is located on the circumference slightly inside the circumference of the opening of the container 5. To fix.

FIG. 4 is a vertical cross-sectional view showing the positional relationship between the nozzle port 4 of the filling nozzle 3 and the container 5, 12 in FIG. 4 is a pre-filled gelling solution already filled in the container 5, and 13 is a pre-filled gel. The side wall surface of the portion above the liquid surface of the gelling solution 12 and the side wall surface 15 of the portion below the liquid surface of the pre-filling gelling solution 12 have the nozzle port 4 of the filling nozzle 3 facing vertically downward. Then, the post-filling gelling solution flowing down from the nozzle port 4 flows down to the side wall surface 13 of the container 5, travels along the side wall surface 13, and reaches the liquid surface of the pre-filling gelling solution 12. The distance between the nozzle port 4 and the upper end of the container 5 is usually preferably in the range of 5 to 10 mm.

The pressurizing chamber 1 supplies the gelling solution to the filling nozzle 3 from the outlet of the gelling solution reaching the tube 2 connected to the filling nozzle 3, and the gelling solution is the same as the gelling solution in the pressurizing chamber 1. The pressure chamber 1 is divided into a plurality of filling nozzles 3 at the outlets.
It has the volume needed to evenly supply the gelling solution. When the total cross-sectional area of the gelling solution outlet of the pressurizing chamber 1 is made smaller than the cross-sectional area of the gelling solution inlet having the check valve 10 connected to the pressurizing cylinder 7, it flows out of the pressurizing chamber 1. The gelling solution is pressed cylinder 7
Flows into the tube 2 under pressure by means of which it passes through the tube 2, the filling nozzle 3 and the nozzle mouth 4 at an increased flow velocity and further flows down onto the side wall of the container 5 at a velocity greater than the free fall velocity. , Down the side wall. Therefore, the flow of the post-filling gelling solution flowing down the side wall surface of the container 5 dives between the pre-filling gelling solution and the side wall surface of the container 5 when reaching the liquid surface of the pre-filling gelling solution, where Be stored. When the flow-down speed of the gelling solution flowing down from the nozzle port 4 is increased, the post-filling gelling solution flowing down the side wall surface of the container 5 still reaches the surface of the container 5 even if it reaches the liquid surface of the pre-filling gelling solution. It flows down along the wall surface and is stored in the shape of an elongated rod, forming its pattern.

In the present invention, as the container 5 filled with the gelling solution,
An inverted frustoconical container having an enlarged opening at the top, a reduced bottom surface at the bottom, and a side wall surface tapering from the bottom surface toward the enlarged opening is used. As described above, at least a space capable of containing the post-filling gelling solution is filled with a predetermined amount of the pre-filling gelling solution so that the space above the liquid level of the pre-filling gelling solution, which is a horizontal surface, is left in the container. As shown in FIG. 2, at the lower part of the filling nozzle 3, the center of the circular opening of the container 5 is
Place it in a position that matches the center of the circumference. Then, when the air cylinder 11 is moved to pull the piston of the pressing cylinder 7, the stop valve 9 is opened, and the post-filling gelling solution is supplied to the pressing cylinder 7 from the supply pipe 8.
Next, when the air cylinder 11 is moved to push the piston of the pressing cylinder 7, the stop valve 9 is closed and the check valve 1
0 open, the post-filling gelling solution in the pressing cylinder 7 is supplied to the pressure chamber 1 through the check valve 10,
The post-filling gelling solution charged in the pressure chamber 1 is supplied to the container 5 through the tube 2, the filling nozzle 3 and the nozzle port 4. The post-filling gelling solution flows down from the nozzle port 4 to the side wall surface 13 above the liquid surface of the pre-filling gelling solution 12 which has already been filled in the container 5, and then flows down along the side wall surface 13. 12, which is the upper side of the side wall surface of the pre-filling gelling solution phase which is stored between the side wall surface 15 below the liquid surface and the pre-filling gelling solution 12 and which is continuous throughout In the portion along the wall surface, the post-filling gelling solution phase forms a composite gelling solution in which the filling nozzles 3 are dispersed independently for each filling nozzle 3. The container containing this composite gelling solution is put in the refrigerator as it is, and the whole is gelled, and the whole is prefilled. A gelled food phase is present independently for each filling nozzle 3, which results in a complex gelled food product with a rich flavor and a beautiful pattern.

Filler for gelling solution (preparation of yogurt jelly stock solution) Lactobacillus bulgaricus (La)
cto bacillus bulgaricus)
(ATCC 11842) Starter 0.5 kg and Streptococcus thermophilus (Strepto
1 kg of a starter of coccus thermophilus (Microtechnology Research Institute, No. 6780) was added and fermented at 40 ° C. for 4 hours, and then stirred to obtain 55 kg of fermented milk having a lactic acid acidity of 1.0% (weight).

Separately from this, 0.3 kg of agar was added to 14.7 kg of water, heated and boiled for 3 minutes to obtain 15 kg of a 2% concentration agar solution.

To 20.3 kg of water, 15 kg of this agar solution, 55 kg of the fermented milk obtained above, 9 kg of sugar, 0.2 kg of guar gum, and 0.
3 kg and 0.2 kg of a fragrance [trade name: yogurt fragrance (manufactured by Nagaoka fragrance)] were added and stirred, and then heated to 85 ° C.,
The mixture was kept at 85 ° C for 5 minutes for sterilization, and 100 kg of the resulting yogurt jelly stock solution was kept at a temperature of 45 ° C.

(Preparation of orange juice jelly stock solution) 52.4 kg of water, 30 kg of orange juice, 15 kg of sugar, 2 kg of gelatin, 0.2 kg of guar gum, colorant [trade name: carotene base (manufactured by Sanei Chemical Co.)] 0.2 kg and flavor [ Product name: Orange fragrance (Hasegawa fragrance) 0.2kg
Was added and stirred, then heated to 85 ° C., kept at 85 ° C. for 5 minutes for sterilization, and the obtained orange juice jelly stock solution 10
0 kg was kept at a temperature of 25 ° C.

(Preparation of Orange Juice-Yogurt Complex Jelly) At the position of the post filler of the MTY packer (manufactured by Towa Machinery) having the main filler and the post filler, six filling nozzles having an inner diameter of 5.5 mm are equally spaced on the circumference of a diameter of 64 mm. Attach the filling device placed (corresponding to an angle of 60 degrees), put the yogurt jelly stock solution in the main filler supply tank and keep it at 45 ° C, and put the orange juice jelly stock solution in the post filler supply tank.
The temperature was kept at 5 ° C.

Polypropylene cup [caliber 69 mm, on main filler,
An inverted frustoconical cup (made by Yamamura Glass Co., Ltd.) having an inner diameter of 42 mm and a height of 56 mm on the bottom surface was placed, and 50 g of yogurt jelly stock solution was poured into the cup, which was moved to below the filling nozzle of the postfiller. While the polypropylene cup is moving, the air cylinder 11 is moved to pull the piston of the pressing cylinder 7, the orange juice jelly stock solution is introduced into the pressing cylinder 7, and the polypropylene cup containing the yogurt jelly stock solution is stopped at a predetermined position. At the same time, the air cylinder 11 is moved to push the piston of the pressing cylinder 7, and the orange juice jelly stock solution 3 of the pressing cylinder 7 is pushed.
0 g was injected into the polypropylene cup 5 from the nozzle port 4 through the pressure chamber 1, the tube 2 and the filling nozzle 3. The orange juice jelly undiluted solution drops from the 6 nozzle openings 4 standing vertically to the inner wall surface near the flange of the polypropylene cup, reaches the liquid surface of the yogurt jelly undiluted solution in the polypropylene cup along the inner wall surface, The yogurt jelly stock solution and the inner wall surface of the polypropylene cup were pooled to form 6 orange juice jelly stock solution phases.

After covering the polypropylene cup with an aluminum foil lid and heat-sealing, put the polypropylene cup in a refrigerator and cool to 5 ° C. to gelate the whole, orange juice-
The yogurt complex jelly was obtained.

When viewed from above, this orange juice-yogurt complex jelly has a pattern of six semicircular orange juice jelly phases on the periphery of the white yogurt jelly phase as shown in FIG. 1 (b). Also, when viewed from the side, (a) of FIG.
There is a semi-circular orange juice jelly phase pattern on the upper edge of the white yogurt jelly phase as shown in Fig. 5, and the boundary surface is clear and has a cool and beautiful appearance. And the flavor was also good.

〔The invention's effect〕

One continuous gelled food phase in the container can be interspersed with other gelled food phases of different types independently along the inside surface of the container, and the boundary surface is also distinct. And has a beautiful appearance.

Such a complex gelled food can be economically produced on an industrial scale.

[Brief description of drawings]

FIG. 1 (a) is a side view of the complex gelled food of the present invention,
FIG. 2 (b) is a cross-sectional view taken along the line AA ′ in FIG. 1 (a) of the composite gelled food of the present invention.
FIG. 2 is a plan view showing a cross section of a line, FIG. 2 is a side view of a filling device for a post-filling gelling solution of the present invention, and FIG. 3 is a plan view of a fixing plate of a filling nozzle in the filling device for a post-filling gelling solution; FIG. 4 is a vertical sectional view showing the positional relationship between the filling nozzle and the container in the filling device for the post-filling gelling solution. 1 ... Pressure chamber 2 ... Tube 3 ... Filling nozzle 4 ... Nozzle port 5 ... Container 6 ... Fixing plate 7 ... Pressing cylinder 8 ... Supply pipe 9 ... Stop valve 10 ... Check valve 11 ... Air cylinder 12 ... Prefilled gelling solution 13 ... Side wall surface 14 ... Long hole

Claims (6)

[Claims] 1. A method for multi-stage filling of different types of gelling solutions into a container, wherein first, a pre-filling gelling solution having a gelling temperature higher than the gelling temperature of the post-filling gelling solution is added to the upper part. When filling a container having a side wall surface that gradually shrinks from the opening, pre-filling gelation is performed so that a space that can accommodate the post-filling gelling solution is left above the liquid level of the pre-filling gelling solution, which is a horizontal surface. The container is filled with the solution, and then the post-filling gelling solution is pressurized, and the part above the liquid surface of the pre-filling gelling solution is placed on the inner wall surface of the container in a state of being pressurized. Flowing down at a temperature lower than the gelling temperature of the filled gelling solution but higher than the gelling temperature of the post-filling gelling solution, it is approximately a quarter-sphere or between the inner wall surface of the container and the pre-filling gelling solution phase. A semi-cylindrical post-filling gelling solution phase Multistage filling method of the gelling solution, and forming by standing. 2. The multi-stage filling method of a gelling solution according to claim 1, wherein a plurality of post-filling gelling solution filling nozzles are provided. 3. The multi-stage filling method of a gelling solution according to claim 2, wherein the filling nozzles for the post-filling gelling solution are installed at equal intervals. 4. The pre-filled gelling solution is a yogurt jelly stock solution, and the post-filling gelling solution is a fruit juice jelly stock solution, according to any one of claims 1 to 3. Method of multi-step filling of gelling solution of. 5. A post-filling gelling solution of a different type from the pre-filling gelling solution is pressed onto a portion of the inner wall surface of the container filled with the pre-filling gelling solution above the liquid level of the pre-filling gelling solution. It is an apparatus for independently forming a substantially semi-spherical or truncated semi-cylindrical post-filling gelling solution phase between the inner wall surface of the container and the pre-filling gelling solution phase by letting it flow down in this state. There is a pressure chamber that supplies the gelling solution that has been filled from the pressing cylinder to the filling nozzle, a plurality of filling nozzles that are vertically attached at equal intervals to a fixed plate that faces the container nozzle, and The fixing plate has a tube for connecting the pressure chamber and the filling nozzle, and the fixing plate is provided with a plurality of elongated holes radially arranged with the same position as the container axis as a center point. Position is along the long hole of the fixing plate Filling device the filling gelling solution after which is a movable adjustable. 6. A pressurizing chamber having an inlet opening to a pressing cylinder having a cross-sectional area larger than the sum of the cross-sectional areas of the outlets for supplying the post-filling gelling solution to the filling nozzle. The apparatus for filling the gelling solution according to item 5.