Container-packed blended liquid

Abstract

To provide a technology capable of reducing hardness of a frozen dessert caused by freezing a blended liquid which requires no freezing during transportation.SOLUTION: A container-packed blended liquid 2A includes a sealed container 21A, and a blended liquid 22A that is accommodated in the container 21A and generates a frozen dessert by being frozen. In a sate where the blended liquid 22A is not foamed, a percentage of a volume of a head space of the container 21A in a volume of the container 21A is in a range of 10-95%.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a bottled preparation. [Background technology]

[0002] Generally, ice cream is sold in a ready-to-eat form, i.e., ice cream is generally stored in a frozen environment as a packaged ice cream product and is removed from the frozen environment immediately before consumption.

[0003] Such ice cream products require refrigeration during distribution, and therefore the transportation costs of the above ice cream products are high.

[0004] Furthermore, if the temperature of the above ice cream products rises due to some trouble during transportation, the ice cream may melt. If the melted ice cream is re-frozen, it becomes so hard that it is difficult to eat. In other words, if the ice cream melts during transportation, the commercial value of the above ice cream products is lost.

[0005] In response to this, a method has been proposed in which ice cream is made by distributing ice cream concentrate filled in a container at room temperature and freezing it before consumption (Patent Document 1). This ice cream concentrate can be stored in a liquid state at room temperature by packaging it under aseptic conditions, and even if it is frozen without whipping or foaming, it produces an ice cream product with a microcrystalline structure. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2001-54357 A Summary of the Invention [Problem to be solved by the invention]

[0007] The above-mentioned technology has an advantage that freezing is not required during transportation. However, the inventors have found that the ice cream product obtained by freezing the above-mentioned ice cream concentrate in a package is too hard compared to general ice cream that is distributed by being transported frozen.

[0008] Therefore, an object of the present invention is to provide a technique capable of reducing the hardness of a frozen dessert that occurs when a preparation that does not require freezing during transportation is frozen. [Means for solving the problem]

[0009] According to one aspect of the present invention, there is provided a packaged mixture comprising a sealed container and a mixture contained within the container for producing a frozen dessert upon freezing, wherein when the mixture is not foamed, the volume of the head space of the container is within the range of 10% to 95% of the volume of the container.

[0010] According to another aspect of the present invention there is provided a bottled preparation according to the above aspect, wherein the preparation has a milk solids content in the range of 10% to 27% by weight.

[0011] According to yet another aspect of the present invention there is provided a bottled preparation according to any of the above aspects further comprising an edible solid contained within the container.

[0012] According to yet another aspect of the present invention, there is provided the containerized preparation according to the above aspect, wherein the edible solid matter comprises one or more selected from the group consisting of nuts, cookies, fruits, Ramune, and chocolate.

[0013] According to yet another aspect of the present invention there is provided a bottled preparation according to any of the above aspects, wherein the preparation comprises a thickening agent.

[0014] According to yet another aspect of the present invention, there is provided a bottled preparation according to the above aspect, wherein the thickening agent comprises one or more selected from the group consisting of agar, κ-carrageenan, locust bean gum, deacylated gellan gum, native gellan gum, glucomannan, and xanthan gum.

[0015] According to yet another aspect of the present invention there is provided a bottled preparation according to any of the above aspects, wherein the preparation includes a foaming agent.

[0016] According to yet another aspect of the present invention there is provided a packaged preparation according to the above aspect, wherein the foaming agent comprises at least one of soy protein and wheat protein.

[0017] According to yet another aspect of the present invention there is provided a bottled preparation according to any of the above aspects, wherein said preparation is ultra-high temperature flash sterilized.

[0018] According to yet another aspect of the present invention there is provided a bottled preparation according to any of the above aspects which has been retorted.

[0019] According to yet another aspect of the present invention there is provided a bottled preparation according to any of the above aspects, wherein said container is a metal can.

[0020] According to yet another aspect of the present invention there is provided a packaged preparation comprising a packaged preparation according to any of the above aspects and an instruction manual including a procedure for shaking the packaged preparation followed by freezing.

[0021] According to yet another aspect of the present invention, there is provided a packaged frozen dessert, which is obtained by shaking the packaged preparation according to any one of the above aspects and then freezing it. Effect of the Invention

[0022] According to the present invention, a technique is provided that can reduce the hardness of a frozen dessert caused by freezing a preparation. [Brief description of the drawings]

[0023] [Figure 1] FIG. 1 is a perspective view of a bottled preparation with instructions according to one embodiment of the present invention. [Diagram 2] FIG. 2 is a cross-sectional view taken along line II-II of the bottled preparation with instruction manual shown in FIG. [Diagram 3] FIG. 3 is a cross-sectional view of a packaged frozen dessert with instructions obtained from the packaged mixed liquid with instructions shown in FIGS. [Figure 4] FIG. 4 is a side view of a bottled preparation with instructions according to one modified example. [Diagram 5] FIG. 5 is a graph showing the effect of the internal pressure of a container on the variation in hardness of frozen desserts. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] Hereinafter, an embodiment of the present invention will be described with reference to the drawings. Elements having the same or similar functions are given the same reference numerals, and duplicated descriptions will be omitted.

[0025] Fig. 1 is a perspective view of a packaged preparation liquid with instruction manual according to one embodiment of the present invention. Fig. 2 is a cross-sectional view taken along line II-II of the packaged preparation liquid with instruction manual shown in Fig. 1. Fig. 3 is a cross-sectional view of a packaged frozen dessert with instruction manual obtained from the packaged preparation liquid with instruction manual shown in Figs. 1 and 2.

[0026] The bottled preparation 1A with instruction manual shown in Figs. 1 and 2 includes a bottled preparation 2A and an instruction manual 3A.

[0027] The bottled preparation 2A includes a container 21A and a preparation 22A. The container 21A is a sealed container. Here, the container 21A is a metal can serving as a sealed container or an airtight container, and is a two-piece can consisting of a container body 211A and a lid 212A.

[0028] The container body 211A is a cylindrical body with a bottom, and includes a body and a bottom that are integrally molded. The lid body 212A includes a disk-shaped can lid body 212P having a score 212S such as a V-shaped groove on its surface, and a tab 212T attached to the can lid body 212P by a rivet 212R. The can lid body 212P is integrated with the body of the container body 211A by double seaming. Pulling the tab 212T can cause the can lid body 212P to break along the score 212S.

[0029] The volume of the container 21A is preferably in the range of 20 mL to 1000 mL, and more preferably in the range of 90 mL to 500 mL. If the volume of the container 21A is too small, the amount of the frozen dessert 22A1 shown in Fig. 3 may be insufficient for one person. If the volume of the container 21A is too large, it may be difficult to shake the containerized preparation 2A or to store it in a freezer.

[0030] In addition, when the preparation 22A is not foamed, the ratio of the volume of the head space of the container 21A to the volume of the container 21A is preferably in the range of 10% to 95%. That is, the ratio of the volume of the preparation 22A to the volume of the container 21A is preferably in the range of 5% to 90%, and more preferably in the range of 50% to 80%. In the case where the container 21A is a container that can be filled with 200 mL, the volume of the preparation 22A is preferably in the range of 10 mL to 180 mL, and more preferably in the range of 100 mL to 160 mL. The container 21A may be any type of container that can be sealed, such as a resin container such as a PET bottle, a plastic bottle, a pouch container, or a tube container, a glass container such as a glass bottle, or a ceramic container such as a ceramic cup.

[0031] The mixed liquid 22A is contained in the container 21A. The mixed liquid 22A is a liquid that produces the frozen dessert 22A1 shown in Fig. 3 by freezing. The frozen dessert 22A1 is, for example, ice cream, ice milk, lacto ice cream, or other ice creams, preferably ice cream or ice milk, and more preferably ice cream. The frozen dessert 22A1 may further include an edible solid material described later.

[0032] The terms "ice cream", "ice cream", "ice milk" and "lacto ice cream" used here follow the definitions in the "Ministry Ordinance on the Ingredient Standards of Milk and Dairy Products" and the "Fair Competition Code on the Labeling of Ice Cream and Frozen Desserts and the Fair Competition Code Enforcement Regulations".

[0033] When the mixed liquid 22A is frozen to produce ice cream as the frozen dessert 22A1, the mixed liquid 22A contains water, milk solids, and a sweetener.

[0034] Milk solids are, for example, the solids contained in cow's or goat's milk. The milk solids content of the preparation 22A is preferably within the range of 3% to 27% by mass, and more preferably within the range of 10% to 27% by mass.

[0035] The preparation 22A preferably contains milk fat. When the preparation 22A contains milk fat, the milk fat content is preferably in the range of 1% to 16% by mass, and more preferably in the range of 3% to 9% by mass.

[0036] The non-fat milk solids, particularly casein, can smooth the texture of the frozen dessert 22A1. The milk fat content can enhance the richness (body) of the frozen dessert 22A1.

[0037] The sweetener may be a carbohydrate sweetener, a non-carbohydrate sweetener, or a combination thereof. The carbohydrate sweetener may be a sugar such as sucrose, glucose, maltose, fructose, and isomerized sugar; a sugar alcohol such as sorbitol and mannitol; or a combination thereof. The non-carbohydrate sweetener may be a natural sweetener such as stevia; an artificial sweetener such as saccharin and aspartame; or a combination thereof.

[0038] The preparation 22A preferably has a sweetener content in the range of 0.5% to 30% by weight, more preferably in the range of 2% to 9% by weight.

[0039] Preparation 22A may further include vegetable oils such as coconut oil, palm oil, rapeseed oil, etc. Preparation 22A including vegetable oils may produce a frozen dessert with an ice cream-like flavor, even if the preparation 22A has a low dairy fat content.

[0040] The combined milk fat and vegetable oil content of the prepared liquid 22A is preferably within a range of 3% to 30% by mass, and more preferably within a range of 10% to 27% by mass.

[0041] Preparation 22A may further include additives, such as one or more of fruit juice, flavorings, colorings, emulsifiers, foaming agents, and thickeners.

[0042] The fruit juice, flavoring, and coloring are ingredients that impart at least one of aroma and color to the frozen dessert. When the preparation 22A is for producing frozen desserts with various flavors such as vanilla, chocolate, fruit, vegetable, herb, seed, matcha, and coffee, it is preferable that the preparation 22A contains one or more of the fruit juice, flavoring, and coloring.

[0043] The emulsifier is, for example, one or more of glycerin fatty acid ester, monoglyceride, and lecithin. The emulsifier contributes to the generation and stabilization of an oil-in-water (O / W) emulsion in the preparation 22A. The emulsifier also promotes the aggregation of fat globules, which are emulsified particles, during foaming and freezing. The aggregated fat globules protect the air bubbles and maintain the stability of the foam. As the emulsifier, a saturated fatty acid ester that exhibits an excellent effect in emulsion stability and an unsaturated fatty acid ester that is excellent in the effect of promoting the aggregation of emulsified particles during foaming and freezing may be used in combination.

[0044] The foaming agent promotes foaming that accompanies mixing of the gas filling the head space of the container 21A with the formulation 22A when the packaged formulation 2A is shaken. The foaming agent is, for example, a protein-based foaming agent. More preferably, the foaming agent contains at least one of soy protein and wheat protein.

[0045] When protein-based foaming agents such as soy protein and wheat protein are adsorbed to the gas-liquid interface, they can change their tertiary and quaternary structures so that their hydrophobic groups are exposed to the gas phase, and can become irreversibly insoluble. Fat globules are further adsorbed to the protein membrane at the gas-liquid interface. In this way, the air bubbles generated by shaking the bottled formulation 2A can be protected by the protein-based foaming agent and the fat content.

[0046] The foaming agent content of the preparation 22A is preferably in the range of 0.01% to 5.0% by mass, and more preferably in the range of 0.5% to 1.0% by mass. When the foaming agent content is low, the foaming promotion effect of the foaming agent is small. When the foaming agent content is excessively high, the mixability with other ingredients may be impaired, and the ingredients may not be mixed uniformly. In addition, when the foaming agent content exceeds a certain amount, the difference in foaming effect according to the foaming agent content may disappear or the foaming effect may decrease with an increase in the foaming agent content.

[0047] The thickener increases the viscosity of the preparation 22A and suppresses defoaming. The thickener also suppresses the growth of ice crystals both in the process of freezing the preparation 22A and during storage of the frozen dessert 22A1. The thickener preferably contains one or more selected from the group consisting of agar, κ-carrageenan, locust bean gum, deacylated gellan gum, native gellan gum, glucomannan, and xanthan gum.

[0048] The thickener content of the preparation 22A is preferably within a range of 0.01% to 5.5% by mass, and more preferably within a range of 0.3% to 1.2% by mass.

[0049] The viscosity of the preparation liquid 22A at 20°C using an E-type viscometer as specified in JIS Z8803:2011, measured at a rotation speed of 20 rpm, is preferably within the range of 5 mPa·s to 100 mPa·s, more preferably within the range of 7 mPa·s to 50 mPa·s, and even more preferably within the range of 12 mPa·s to 30 mPa·s.

[0050] The volume of the preparation 22A in an unfoamed state at 20°C is preferably within the range of 5% to 90% of the volume of the container 21A, more preferably within the range of 50% to 90%, even more preferably within the range of 55% to 85%, and most preferably within the range of 60% to 80%. In the specification and claims, unless otherwise specified, the volume is the value at the above temperature conditions.

[0051] The packaged preparation 2A may further include an edible solid contained in the container 21A. The edible solid may include, for example, one or more selected from the group consisting of nuts, cookies, fruits, Ramune (tablet candy), and chocolate. The edible solid may promote agitation of the preparation 22A upon shaking, and thus promote foaming.

[0052] Edible solids have a specific gravity of 0.1 g / cm 3 ~2g / cm 3and preferably in the range of 0.25 g / cm 3 ~0.70g / cm 3 It is more preferable that the specific gravity is within the range. Edible solids with a high specific gravity are excellent in promoting the stirring of the preparation 22A. However, edible solids with an excessively high specific gravity are prone to settling after shaking.

[0053] The average mass per particle of the edible solid is preferably in the range of 10 mg to 10,000 mg, and more preferably in the range of 500 mg to 3,000 mg. Particles with a large mass are excellent in promoting the stirring of the preparation 22A. However, particles with an excessively large mass may be difficult to chew when eating the frozen dessert 22A1.

[0054] The amount of edible solid matter per 100 parts by weight of the preparation 22A is preferably within the range of 1 to 50 parts by weight, and more preferably within the range of 5 to 20 parts by weight.

[0055] When the preparation 22A is not foamed, the headspace volume of the container 21A accounts for 10% to 95% of the volume of the container 21A, preferably 10% to 65%, more preferably 15% to 60%, and even more preferably 20% to 55%.

[0056] Increasing this ratio makes it easier to generate foam by shaking. In addition, increasing this ratio allows the ratio of the total volume of foam to the volume of the preparation 22A before foaming to be increased. However, increasing this ratio reduces the amount of frozen dessert 22A1 or requires a container 21A with a larger capacity.

[0057] The headspace of container 21A is filled with a gas, which may be, for example, air or nitrogen.

[0058] The amount of gas filling the head space is preferably such that the internal pressure of the container 21A at -20°C immediately after the containerized frozen confectionery 2A1 is removed from the freezer is within the range of -10 kPa to -70 kPa relative to atmospheric pressure (101.3 kPa), and more preferably is within the range of -30 kPa to -60 kPa.

[0059] Reducing the pressure inside the container 21A of the packaged prepared liquid 2A reduces the risk of contamination of the prepared liquid 22A during production of the packaged prepared liquid 2A and of deterioration of the prepared liquid 22A during long-term storage of the packaged prepared liquid 2A. However, reducing the pressure inside the container 21A of the packaged prepared liquid 2A increases the likelihood of variation in the hardness of the frozen dessert 22A1.

[0060] The instruction manual 3A shown in Fig. 1 describes a procedure for obtaining the packaged frozen dessert 1A1 with the instruction manual shown in Fig. 3 from the packaged prepared liquid 1A with the instruction manual shown in Fig. 1 and Fig. 2, i.e., a procedure for obtaining the packaged frozen dessert 2A1 from the packaged prepared liquid 2A. This procedure includes freezing the packaged prepared liquid 2A after shaking it.

[0061] Here, the instruction manual 3A is a label attached to the body of the container 21A. Also, here, the instruction manual 3A records the above-mentioned procedure as a character string, such as "Shake at least 10 times and freeze at -15°C or below before eating."

[0062] It is preferable that the instruction manual 3A further describes at least one of the number of times and the time of shaking. In this case, the instruction manual 3A may describe a single value for the number of times or the time of shaking, may describe a range defined only by a lower limit, or may describe a range defined by a lower limit and an upper limit.

[0063] When the number of shaking times or its lower limit is described in the procedure manual 3A, the value is preferably in the range of 5 to 50 times, more preferably in the range of 10 to 20 times. The upper limit of the number of shaking times may be any value as long as it is greater than the lower limit of the number of shaking times.

[0064] When the shaking time or its lower limit is described in the procedure manual 3A, the value is preferably in the range of 2 to 180 seconds, more preferably in the range of 5 to 20 seconds. The upper limit of the shaking time may be any value as long as it is greater than the lower limit of the shaking time.

[0065] It is preferable that the instruction manual 3A further describes at least one of the temperature and time for freezing. In this case, the instruction manual 3A may describe a single value for the freezing temperature, a range defined only by an upper limit, or a range defined by a lower limit and an upper limit. Also, the instruction manual 3A may describe a single value for the freezing time, a range defined only by a lower limit, or a range defined by a lower limit and an upper limit.

[0066] When the freezing temperature or its upper limit is described in the procedure manual 3A, the value is preferably within the range of −20° C. to −80° C., and more preferably within the range of −20° C. to −30° C. The lower limit of the freezing temperature may be any value as long as it is smaller than the upper limit of the freezing temperature.

[0067] When the freezing time or its lower limit is described in the procedure manual 3A, the value is preferably in the range of 1 hour to 72 hours, more preferably in the range of 1 hour to 24 hours. Note that the upper limit of the freezing time may be any value as long as it is greater than the lower limit of the freezing time.

[0068] The procedure 3A may further include a description of chilling the bottled preparation 2A before shaking. The viscosity of preparation 22A increases with a decrease in temperature. If preparation 22A is sufficiently chilled before shaking, it is possible to prevent defoaming from occurring during the period from the end of shaking to the completion of freezing.

[0069] If Instructions 3A state that Packaged Formula 2A should be cooled before shaking, Instructions 3A preferably further state how this cooling should be done, for example, by cooling in a refrigerator at or above 0°C or by contact with water.

[0070] When the procedure manual 3A describes that the bottled preparation 2A is cooled before shaking, it is preferable that the procedure manual 3A further describes at least one of the temperature and time for this cooling. In this case, the procedure manual 3A may describe a single value for the cooling temperature, a range defined only by an upper limit, or a range defined by a lower limit and an upper limit. Also, the procedure manual 3A may describe a single value for the cooling time, a range defined only by a lower limit, or a range defined by a lower limit and an upper limit.

[0071] If the cooling temperature, its upper limit, or its lower and upper limits are specified in the procedure manual 3A, these values ​​are preferably in the range of 0°C to 10°C, and more preferably in the range of 0°C to 7°C.

[0072] When the cooling time or its lower limit is described in the procedure manual 3A, the value is preferably in the range of 1 hour to 24 hours, more preferably in the range of 6 hours to 12 hours. Note that the upper limit of the cooling time may be any value as long as it is greater than the lower limit of the cooling time.

[0073] The instruction manual 3A may further include a description that the frozen dessert 22A1 should be warmed immediately before eating, i.e., after the container-packed frozen dessert 1A1 with the instruction manual or the container-packed frozen dessert 2A1 is taken out of the freezer. The frozen dessert 22A1 becomes soft when warmed.

[0074] If the instruction manual 3A describes that the frozen dessert 22A1 should be heated just before eating, it is preferable that the instruction manual 3A further describes a method for heating the dessert 22A1, such as by leaving the dessert in a refrigerator that is temperature-controlled at 0° C. or higher or in a room temperature environment, or by contacting the dessert with water.

[0075] When the instruction manual 3A describes that the frozen dessert 22A1 should be heated just before eating, it is preferable that the instruction manual 3A further describes the heating time. In this case, the instruction manual 3A may describe a single value for the heating time, a range defined by only a lower limit, a range defined by only an upper limit, or a range defined by a lower limit and an upper limit. These values ​​are preferably within a range of 3 to 20 minutes, and more preferably within a range of 5 to 10 minutes.

[0076] The above-mentioned bottled preparation 1A with instruction manual can be produced, for example, by the following method.

[0077] First, the preparation 22A is prepared. Specifically, the components described above for the preparation 22A are mixed, and the mixture is emulsified at a temperature preferably within a range of 50° C. to 65° C. As a result, an O / W type emulsion is obtained as the preparation 22A.

[0078] Next, the preparation 22A is subjected to ultra-high temperature flash sterilization, which is a sterilization method that involves heating at ultra-high temperatures for a short period of time. Ultra-high temperature flash sterilization is performed at a temperature in the range of, for example, 110° C. to 150° C. for a time in the range of, for example, 8 seconds to 40 seconds.

[0079] Next, the preparation 22A after ultra-high temperature flash sterilization is filled into the container body 211A. When preparing the prepared liquid 22A and edible solids contained in the container 21A as the packaged prepared liquid 2A, the edible solids may be mixed with the prepared liquid 22A before the above filling, or may be filled into the container 21A separately from the prepared liquid 22A. This filling is performed so as to obtain the packaged prepared liquid 2A having a predetermined volume of head space.

[0080] Thereafter, the flange of the lid body 212A and the opening end of the container body 211A are double-seamed to integrate the lid body 212A and the container body 211A, thereby obtaining the bottled preparation 2A.

[0081] The packaged formulation 2A may be retorted, for example at a temperature in the range of 110° C. to 135° C. for a time in the range of 10 minutes to 45 minutes.

[0082] Thereafter, the instruction manual 3A as a label is attached to the body of the container body 211A of the bottled preparation 2A. In this manner, a bottled preparation 1A with an instruction manual is obtained.

[0083] The packaged preparation 2A contained in the packaged preparation 1A with instructions has a head space in the container 21A. Since this head space is large enough, by shaking the packaged preparation 2A, the preparation 22A and the gas in the head space are sufficiently mixed, and therefore sufficient foaming can be achieved. Therefore, the packaged frozen dessert 2A1, which is obtained by freezing the packaged preparation 2A after shaking, contains a frozen dessert 22A1 that is softer than a frozen dessert that is frozen without foaming. In this way, the above-mentioned technology makes it possible to reduce the hardness of a frozen dessert that occurs when a preparation that does not require freezing during transportation is frozen.

[0084] The above-mentioned containerized mixed liquid with instruction manual 1A, containerized mixed liquid 2A, containerized frozen dessert with instruction manual 1A1, and containerized frozen dessert 2A1 can be modified in various ways.

[0085] For example, in the above embodiment, the above steps are recorded as character strings in the procedure manual 3A. The above steps may be recorded in the procedure manual 3A as character strings, figures, photographs, or a combination thereof.

[0086] In the above embodiment, the instruction manual 3A is a label attached to the body of the container body 211A. The instruction manual 3A may be a printed layer provided on the container 21A. The instruction manual 3A may be supported on the body of the container body 211A, on the bottom of the container body 211A, or on the lid 212A. When the containerized preparation 1A with the instruction manual further includes an exterior body, for example, a box or a bag, containing the containerized preparation 2A, the instruction manual 3A may be a label attached to the exterior body or a printed layer provided on the exterior body.

[0087] The instruction manual 3A may also be in other forms such as a booklet, a card, etc. When the packaged preparation 1A with the instruction manual further includes the above-mentioned exterior body, the booklet, the card, etc. may be contained in the exterior body together with the packaged preparation 2A.

[0088] When the packaged preparation 1A with instructions further includes the above-mentioned exterior body, the exterior body may contain two or more packaged preparations 2A. In this case, the number of instructions 3A may or may not match the number of packaged preparations 2A. For example, the number of instructions 3A may be less than the number of packaged preparations 2A.

[0089] In the above embodiment, the container 21A is a two-piece can with an easy-open-end structure for the lid 212A. The container that holds the preparation 22A may have another structure.

[0090] FIG. 4 is a side view of a bottled preparation with instructions according to one modified example. The bottled preparation with instruction manual 1B shown in Fig. 4 includes a bottled preparation 2B and an instruction manual 3B. The instruction manual 3B is similar to the instruction manual 3A described above for the bottled preparation with instruction manual 1A.

[0091] The packaged preparation 2B includes a container 21B and a preparation (not shown). The preparation contained in the packaged preparation 2B is similar to the preparation 22A described above for the packaged preparation 1A with instructions.

[0092] The container 21B is a three-piece can consisting of a can body 211B1, a can bottom 211B2, and a can lid 212B. Here, the container 21B is a bottle-shaped can with a resealing function.

[0093] The can body 211B1 and the can bottom 211B2 constitute the container main body 211B. When the container 21B is in an upright position, the can body 211B1 has a body portion, a shoulder portion, and a mouth portion, in this order from bottom to top. The body portion has a substantially cylindrical shape. The lower end of the body portion and the flange portion of the can bottom 211B2 are double-seamed, so that the can body 211B1 and the can bottom 211B2 are integrated together. The shoulder portion has a cylindrical shape whose lower end is continuous with the upper end of the body portion and whose diameter decreases toward the top. The mouth portion has a substantially cylindrical shape whose lower end is continuous with the upper end of the shoulder portion.

[0094] The can lid 212B is a lid body including a can lid body and a sealing member. The sealing member is a resin sheet having a disk shape. The can lid body has a top plate portion and a skirt portion. The top plate portion is disk-shaped and faces the upper end of the mouth portion with the sealing member sandwiched therebetween. The skirt portion has a substantially cylindrical shape whose upper end is continuous with the periphery of the top plate portion, and its inner surface is in contact with the outer surface of the mouth portion. The skirt portion and the mouth portion are each provided with irregularities that function as a screw groove and a screw thread in their vertical intermediate regions. This allows the can lid 212B to be screwed onto the mouth portion.

[0095] In the container 21B, the height of the container space, i.e., the distance from the can bottom 211B2 to the sealing member of the can lid 212B, is greater than the maximum inner diameter. Therefore, when the shaking direction is the height direction of the container 21B, the preparation liquid 22A may move significantly inside the container 21B. Therefore, by adopting a structure in which the height of the container space is greater than the maximum inner diameter, more efficient foaming is possible.

[0096] Thus, the container for containing the preparation liquid 22A may be a two-piece can or a three-piece can. The container for containing the preparation liquid 22A may have a lid with an easy open-end structure, may not have a lid with an easy open-end structure, or may have a reseal function. The body of the container body may have a tapered shape with a larger diameter on the opening side.

[0097] In the above embodiment and modified examples, the container that holds the preparation 22A is made of metal. Metal containers have the advantages of high thermal conductivity, being less susceptible to breakage, and being suitable for long-term storage of the preparation 22A.

[0098] The container that holds the prepared liquid 22A does not have to be made of metal, that is, the material of the container that holds the prepared liquid 22A may be metal, plastic, glass, ceramic, waterproof paper, or a combination thereof.

[0099] The form of the container that holds the preparation 22A is not limited to a can or a bottle, but may be, for example, a bag such as a gusset bag or a standing pouch, or a box such as a gable top or a brick pack. EXAMPLES

[0100] Tests carried out in relation to the present invention are described below.

[0101] (Test 1) In this test, first, a preparation was prepared by the following method. That is, the components of the preparation were mixed according to the ratio shown in Table 1. Here, the temperature of the water was set to 60° C. This mixing was carried out by stirring for 5 minutes using a homomixer.

[0102] [Table 1]

[0103] In Table 1, Neosoft IS-10 is a thickening stabilizer manufactured by Taiyo Kagaku Co., Ltd., Sunsoft (registered trademark) No. 118, A-181EP and No. 681SPV are emulsifiers manufactured by Taiyo Kagaku Co., Ltd., Sunlact SV-3 is a whey protein manufactured by Taiyo Kagaku Co., Ltd., and Sweet NT is a reduced starch syrup (concentration 70%) manufactured by Bussan Food Science Co., Ltd.

[0104] Next, this mixture was heated to 65°C and treated with a homogenizer. The target pressure settings of the homogenizer were 150 MPa on the primary side and 50 MPa on the secondary side. In this manner, an O / W type emulsion was obtained as a prepared liquid.

[0105] Next, the preparation was cooled to 25° C. A portion of the preparation after cooling was used to measure pH, Brix and specific gravity. As a result, the preparation had a pH of 6.50, a Brix of 40.0%, and a specific gravity of 1.08 g / cm 3 It was.

[0106] The remaining formulation after cooling was subjected to ultra-high temperature flash pasteurization using direct steam injection at a temperature and time of 139°C and 40 seconds, respectively.

[0107] Next, a portion of the preparation after ultra-high temperature flash sterilization was filled into containers under the following conditions to obtain a first sample group consisting of a plurality of bottled preparations. Container: 200mL food can Filling volume: 100mL±2mL Vacuum: -40kPa±2kPa In addition, the remaining preparation after ultra-high temperature flash sterilization was filled into containers under the same conditions as above, except that the vacuum was set to -20 kPa±2 kPa, to obtain a second sample group consisting of a plurality of containerized preparations.

[0108] The bottled preparations of the first and second sample groups were then subjected to a retort treatment at a temperature of 121° C. for a period of 9 minutes and 30 seconds.

[0109] The container-packed preparations after the retort treatment were cooled to room temperature, then shaken and frozen to obtain container-packed frozen desserts.

[0110] Here, the shaking was performed by reciprocating the bottled preparation in the horizontal direction. The height direction of the container was parallel to the direction of the reciprocating motion. The reciprocating shaking was performed for 1 minute at a reciprocating speed of 160 times / min.

[0111] Freezing was performed by placing the containerized preparation immediately after shaking in a freezer, the temperature inside of which was kept within the range of -15°C to -25°C.

[0112] After being frozen in the freezer for more than half a day, the container-packed frozen dessert was taken out of the freezer. Immediately after taking them out of the freezer, the internal pressure of the container and the hardness of the frozen dessert (ice cream) were measured.

[0113] The temperature of the container-packed frozen dessert was -20°C when the internal pressure of the container was measured. The hardness was measured using a precision universal testing machine Autograph AG-Xplus manufactured by Shimadzu Corporation. The crosshead speed was 0.1 mm / sec. A punch with a tip having a shape and dimensions similar to the tip of an ice cream spoon was used as the indenter. Specifically, the tip of the punch used here had a flat plate-like shape with a pair of raised edges along the length of the punch, a width of 30 mm, and a corner portion connecting the flat central portion and the edge had a curvature radius of 0.5 mm.

[0114] In addition, a comparative sample group consisting of a plurality of bottled preparations was obtained in the same manner as above, except that the preparations were filled into containers so as to substantially avoid the generation of head space. Then, using these bottled preparations, bottled frozen desserts were produced and the hardness of the frozen desserts was measured in the same manner as above, except that shaking before freezing was omitted.

[0115] The results are shown in Table 2 below. H " / V" is the ratio of the headspace volume to the container volume. The values ​​shown in the columns labeled "internal pressure" and "hardness" are the average values ​​for each sample group.

[0116] [Table 2]

[0117] As shown in Table 2, the hardness of the frozen desserts of the first and second sample groups was reduced compared to the comparative sample group.

[0118] Furthermore, there was a difference in the variation in hardness of the frozen desserts between the first and second sample groups, as shown in FIG. Fig. 5 is a graph showing the effect of the internal pressure of the container on the variation in hardness of the frozen dessert. In Fig. 5, "internal pressure target -40 kPa" and "internal pressure target -20 kPa" represent the first sample group and the second sample group, respectively. As shown in FIG. 5, the variation in hardness of the frozen desserts in the second sample group was smaller than that in the first sample group.

[0119] (Test 2) In this test, a fourth sample group was prepared in the same manner as described above for the first sample group, and each of the containerized preparations was shaken and frozen in the same manner as in Test 1. After being frozen in the freezer for more than half a day, the containerized frozen desserts were removed from the freezer. Then, immediately after removing them from the freezer, the internal pressure of the container was measured under the same temperature conditions as in Test 1. In addition, the containerized frozen desserts removed from the freezer were left in a constant temperature room at 20°C for 10 minutes, and then the hardness of the frozen desserts was measured in the same manner as in Test 1.

[0120] The above results are shown in Table 3 below, together with the results obtained for the first sample group in Test 1. H " / V" is the ratio of the headspace volume to the container volume. The values ​​shown in the columns labeled "internal pressure" and "hardness" are the average values ​​for each sample group.

[0121] [Table 3]

[0122] As shown in Table 3, the hardness of the frozen dessert could be further reduced by removing the packed frozen dessert from the freezer and leaving it at 20°C for 10 minutes. [Explanation of symbols]

[0123] 1A...containerized mixed liquid with instruction manual, 1B...containerized mixed liquid with instruction manual, 2A...containerized mixed liquid, 2B...containerized mixed liquid, 3A...instruction manual, 3B...instruction manual, 21A...container, 21B...container, 22A...mixture, 22A1...frozen dessert, 211A...container body, 211B...container body, 211B1...can body, 211B2...can bottom, 212A...lid body, 212B...can lid, 212P...can lid body, 212R...rivet, 212S...score, 212T...tab.

Claims

1. A sealed container; A preparation that is contained in the container and produces a frozen dessert when frozen; Equipped with A bottled preparation, wherein when the preparation is not foamed, the head space volume of the container is in the range of 10% to 95% of the volume of the container.

2. 2. The bottled preparation of claim 1, wherein the preparation has a milk solids content in the range of 10% to 27% by weight.

3. 10. The bottled formulation of claim 1 further comprising an edible solid contained within said container.

4. 4. The bottled preparation according to claim 3, wherein the edible solid matter comprises one or more selected from the group consisting of nuts, cookies, fruits, Ramune, and chocolate.

5. 2. The bottled preparation of claim 1, wherein said preparation includes a thickening agent.

6. 6. The bottled preparation according to claim 5, wherein the thickener comprises at least one selected from the group consisting of agar, κ-carrageenan, locust bean gum, deacylated gellan gum, native gellan gum, glucomannan, and xanthan gum.

7. 2. The bottled preparation of claim 1, wherein said preparation includes a foaming agent.

8. 8. The packaged formulation of claim 7, wherein said foaming agent comprises at least one of soy protein and wheat protein.

9. 2. The bottled preparation of claim 1, wherein said preparation is ultra-high temperature flash pasteurized.

10. 10. The bottled formulation of claim 9 which has been retorted.

11. 2. The bottled formulation of claim 1, wherein said container is a metal can.

12. A bottled preparation according to any one of claims 1 to 11, a procedure including shaking the bottled mixture and then freezing the mixture; A bottled preparation with instructions.

13. A packaged frozen dessert, which is obtained by shaking the packaged preparation according to any one of claims 1 to 11 and then freezing it.

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