Method for transporting food and drink in container

Abstract

To provide a method for transporting food and drink in a container capable of maintaining the quality of contents such as the color, flavor and texture of the food and drink while reducing a transportation cost and a manufacturing cost.SOLUTION: In the method for transporting food and drink in a container, the container having a storage space in which food and drink are stored and having a gas content v / V of 40% or less in the storage space is transported. Here, the gas content v / V refers to the ratio of the volume v of the gas in the storage space of the container to the volume V of the food or drink that is the content in the storage space of the container. The food or drink is preferably a powder, more preferably a powder beverage. It is preferable that the container is formed of a flexible material having gas barrier properties, has a front surface portion and a back surface portion facing each other, and further has a bottom surface portion or a pair of side surface portions connecting the front surface portion and the back surface portion, or has a shape in which the front surface portion and the back surface portion are joined to each other at peripheral edge portions thereof.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a method for transporting containerized food and drink. [Background technology]

[0002] BACKGROUND ART Conventionally, powdered food and drink such as powdered drinks has been sealed in a packaging container and transported.

[0003] Patent Document 1 describes a product for the baking industry comprising a container and a powdered composition, wherein the powdered composition comprises an improver composition and active yeast, the head space of the container is at least 5% of the total volume of the container after sealing, and the product is characterized by being made of an inert atmosphere. The document also describes that this configuration ensures stable rise during bread production even after long-term storage. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2006 / 000065 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the container described in Patent Document 1 requires high transportation costs and nitrogen substitution costs, and no consideration has been given to reducing these costs while maintaining the quality of the contents, such as the color, flavor, and texture of the food or beverage. Therefore, an object of the present invention is to provide a method for transporting containerized food and drink products that can maintain the quality of the contents, such as the color, flavor, and texture of the food and drink products, while reducing transportation costs and production costs. [Means for solving the problem]

[0006] The present invention provides the following configurations. <1> A method for transporting containerized food and beverages, which comprises transporting a container having a storage space in which food and beverages are stored, the storage space having a gas content v / V of 40% or less. Here, the gas content v / V refers to the ratio of the volume v of the gas in the storage space in the container to the volume V of the food or drink content in the storage space of the container. <2> The powder for consumption is a powder; <1> A method for transporting food and drink in a container as described in 1. <3> The powder for consumption is a powdered drink; <1> or <2> A method for transporting food and drink in a container as described in 1. <4> The container is made of a flexible material having gas barrier properties, The container has a front portion and a rear portion facing each other, and further has a bottom portion or a pair of side portions connecting the front portion and the rear portion, or has a shape in which the front portion and the rear portion are joined to each other at their peripheral portions. <1> ~ <3> A method for transporting containerized food and beverages according to any one of the preceding claims. <5> A check valve is arranged on the front or back part of the packaging container. <1> ~ <4> A method for transporting containerized food and beverages according to any one of the preceding claims. [Effects of the Invention]

[0007] According to the present invention, a method for transporting containerized food and drink can be provided that can reduce transportation costs and production costs while maintaining the quality of the contents, such as the color, flavor, and texture of the food and drink. [Brief explanation of the drawings]

[0008] [Figure 1] FIG. 1 is a schematic perspective view of an example of a container according to the present invention as seen from the front side, where (a) shows the state before degassing and (b) shows the state after degassing. [Figure 2] FIG. 2 is a schematic perspective view of the container shown in FIG. 1 as seen from the side, where (a) shows the state before degassing and (b) shows the state after degassing. [Figure 3] 3(a) to 3(c) are schematic diagrams showing examples of the positions of check valves in containers. [Figure 4]FIG. 4 is an enlarged view of the check valve of the container in FIG. 1(a) and its vicinity (the area surrounded by the chain line frame in FIG. 1(a)). [Figure 5] FIG. 5 is a schematic diagram illustrating the degassing step in producing the container of the present invention. [Figure 6] FIG. 6 is a schematic perspective view showing the state in which the containers shown in FIG. 1(b) and FIG. 2(b) after degassing are packed in a box. [Figure 7] FIG. 7 is a schematic front view of a food / drink container showing yet another embodiment of the present invention, where (a) shows the state before degassing and (b) shows the state after degassing. [Figure 8] FIG. 8 is a schematic side view of the container shown in FIG. 7 placed in a mailing box, where (a) shows the state before degassing and (b) shows the state after degassing. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described below based on its preferred embodiments. One feature of the transportation method of the present invention is that it transports containers of food and drink in which the container has a storage space in which the food and drink is stored, and the gas content v / V in the storage space is 40% or less, where the gas content v / V refers to the ratio between the volume v of the gas in the storage space in the container and the volume V of the food and drink contained in the storage space of the container. In the present invention, the food or drink is preferably in the form of a powder, more preferably a powdered drink, and particularly preferably a powdered drink containing protein or green leaf powder.

[0010] The gas content v / V is preferably 40% or less, more preferably 30% or less, even more preferably 25% or less, even more preferably 20% or less, particularly preferably 18% or less, especially preferably 15% or less, and of these, preferably 12% or less. In the container 10, when the gas content v / V is below the upper limit, the quality of the food and beverage, particularly the powdered food and beverage, such as color, flavor, texture, solubility in water, etc. can be maintained, and this is preferable in that it has excellent volume reduction properties and effectively improves transportability.

[0011] Furthermore, the gas content v / V is preferably 0% or more, more preferably 0.01% or more, even more preferably 0.5% or more, even more preferably 0.6% or more, particularly preferably 0.7% or more, and especially preferably 0.8% or more. By ensuring that the gas content v / V is equal to or greater than the lower limit, wrinkles on the container surface, which would impair the appearance, and the contents can be prevented from forming solidified portions. If solidified portions form, it will be necessary to break them up by hand or the like before using the contents. Furthermore, if the gas content v / V is above the lower limit, the food and beverage, specifically the powder for consumption, can move slightly inside, making it easier to distribute the food and beverage evenly in the container 10, and this is also preferable in that it makes the thickness in the Z direction (depth Z1) uniform, for example, thereby further improving the transportability of the containerized food and beverage 10. Even if the gas content v / V is 0%, a small amount of air typically exists in the container, and the container is not a vacuum. Here, "not a vacuum" means that the pressure is not negative, that is, the pressure is atmospheric pressure or higher.

[0012] As described above, the gas content v / V (%) in container 10 is the ratio between the volume v of the gas in the storage space in container 10 and the volume V of the food or beverage contained in the storage space of container 10 (hereinafter also referred to as the "internal volume"). The volume v of the gas in the container 10 is determined by sealing the check valve 16 in the container 10, inserting a syringe needle into the container so that there is no air leakage, and measuring the amount of gas removed by aspirating with the syringe until the pressure inside the container becomes negative and the plunger is pulled back. Specifically, it can be determined by the method described in the examples below.

[0013] On the other hand, the volume V of the food or drink in the container 10 can be calculated from the filling amount (g) of the food or drink content and the packed bulk density (g / ml).

[0014] To further enhance the effect of the gas content v / V, the ratio Pw / Lv (g / L) of the mass Pw (g) of the food or beverage per 1 L of the volume Lv in the container 10 is preferably 70 g / L to 300 g / L, and more preferably 80 g / L to 250 g / L. The volume Lv here refers to the maximum volume of the container 10. The maximum volume is the maximum internal volume when the container is sealed, and includes the volume of the food or beverage if it contains food or beverage.

[0015] Furthermore, from the viewpoint of preventing solidification and maintaining the quality of the food or beverage, the volume v of the gas determined as described above is preferably 10 ml or more and 800 ml or less, more preferably 30 ml or more and 600 ml or less, and particularly preferably 60 ml or more and 200 ml or less.

[0016] Furthermore, the volume V of the food or beverage in the container 10 is preferably 900 ml to 7000 ml, more preferably 950 ml to 6500 ml, even more preferably 1200 ml to 6500 ml, still more preferably 1600 ml to 6500 ml, and particularly preferably 3200 ml to 6000 ml.

[0017] The gas in the container 10 is preferably air. In the present invention, the quality of the food or drink can be maintained without replacing the gas in the container 10 with an inert gas such as nitrogen, and both production costs and quality maintenance can be achieved.

[0018] A container 10, which is one embodiment of the container used in the present invention, is shown in FIGS. 1 and 2 are schematic perspective views of an example of a container according to the present invention, as seen from the front and side, respectively. (a) in each of Fig. 1 and Fig. 2 shows the state before degassing, and (b) in each of Fig. 1 and Fig. 2 shows the state after degassing. The container to be transported in this disclosure corresponds to the state after degassing shown in Fig. 1(b) and Fig. 2(b).

[0019] As shown in Fig. 1, a container 10 of this embodiment is a packaging container having a storage space for contents. Food or drink is stored inside the packaging container 10.

[0020] 1(b) and 2(b), the container 10 of this embodiment has at least a front portion 13A and a back portion 13B that face each other, and further has a pair of side portions 14, 14 that connect the front portion 13A and the back portion 13B, and a bottom portion 15. The front portion 13A, the back portion 13B, and the bottom portion 15 are preferably flat in an unfolded state, which will be described later. In the examples of Figures 1 and 2, the container 10 stands upright with the sealing portion 17 positioned at the upper side of the front portion 13A and the back portion 13B. The sealing portion 17 is a sealed opening for introducing food or drink into the container 10. Sealing is usually performed by heat sealing or the like. In the example shown in Figure 2, the bottom portion 15 is located on the opposite side of the sealing portion 17 when the front portion 13A and the back portion 13B are stretched in the vertical direction Y'. Figures 3(a) to 3(c) show examples of containers used in the present invention, showing schematic front views of the container in an unfolded state, with Figure 3(a) corresponding to the container shown in Figure 1. As shown in Figure 3(a), the front portion 13A has a shape that is elongated in one direction, and it is preferable that the direction from the bottom portion 15 toward the sealing portion 17 be the longitudinal direction Y of the front portion 13A, from the viewpoint of ease of use of the container 10. Although not shown, in this embodiment, the rear portion 13B is also elongated in one direction, similar to the front portion 13A, with the longitudinal direction extending from the bottom portion 15 toward the sealing portion 17. In the example shown in Figures 1, 2, and 3, the front portion 13A and the rear portion 13B are identically rectangular, specifically rectangular. The longitudinal direction Y and the shape referred to here are determined when the food or drink is removed from the container and the front portion 13A and the rear portion 13B are unfolded to maximize their area (hereinafter also referred to as the "unfolded state").

[0021] In the example shown in Figures 1 and 2, a pair of opposing side surfaces 14, 14 are continuous with the front surface 13A and back surface 13B to form side walls surrounding the bottom surface 15 of the container 10. The bottom surface 15 is continuous with the front surface 13A, back surface 13B, and side surface surfaces 14, 14 while being surrounded by them. When food or beverage is sealed inside, it is preferable that the bottom surface 15 has a flat shape rather than a downwardly convex shape, as this makes it easier to degas the inside of the container 10 and adjust it to a suitable gas content, as described below. In the example shown in Figures 1 and 2, the bottom surface 15 is rectangular in plan view, specifically, oblong.

[0022] The pair of front portion 13A and rear portion 13B are joined together at their upper ends, thereby forming a sealing portion 17. In the example shown in FIG. 2, the side portions 14, 14 have a shape that narrows toward the sealing portion 17 in the longitudinal direction Y. As shown in the figure, the front portion 13A and the rear portion 13B are joined and sealed at their upper end surfaces facing each other, thereby forming the sealing portion 17. Alternatively, the side portions 14, 14 may have a rectangular shape in a side view. In this case, for example, an upper surface portion parallel to the bottom surface portion 15 is provided between the front portion 13A and the rear portion 13B.

[0023] In a container such as the container 10 shown in Figures 1 and 2, which has a front portion 13A and a back portion 13B facing each other, and further has a bottom portion 15 or a pair of side portions 14, 14 connecting the front portion 13A and the back portion 13B, the internal space formed by the front portion 13A and the inner surfaces of the bottom portion 15 and / or the side portions 14, 14 serves as a storage space for food and beverages. In addition, in a container 110 described below in which the front portion 13A and the back portion 13B have a shape in which they are joined to each other at their respective peripheral portions, the storage space is a space surrounded by the inner surfaces of the front portion 13A and the back portion 13B.

[0024] In this embodiment, the area of ​​the front portion 13A and the area of ​​the back portion 13B are both larger than the area of ​​the side portion 14 and the area of ​​the bottom portion 15. The areas referred to here refer to the areas in the unfolded state.

[0025] The container 10 is made of a flexible material with gas barrier properties. A flexible material is a material that can be easily bent without breaking. Gas barrier properties refer to poor permeability to oxygen and the like. In particular, the flexible material preferably has poor oxygen permeability and poor water vapor permeability. In particular, the container 10 used in the present invention preferably has poor oxygen permeability, poor water vapor permeability, and poor light permeability. In this specification, "poor permeability" also includes impermeability.

[0026] As shown in Figures 1, 3, and 4, in this embodiment, the check valve 16 is disposed on the front surface portion 13A of the container 10. In the example shown in Figures 1, 3, and 4, the check valve 16 is disposed on the outer surface side of the front surface portion 13A, but it may also be disposed on the inner surface side. Furthermore, the check valve 16 may be disposed on the rear surface portion 13B instead of or in addition to being disposed on the front surface portion 13A. Furthermore, the check valve 16 is formed in a substantially circular shape in a plan view as shown in Figure 4, but it may also be in another shape, such as a rectangular shape. The container shown in FIG. 1 is preferably made of a soft material, so that when the air inside is released and the volume is reduced, the sealing portion 17 will fold with the back portion 13B facing inward, even without any fold lines being provided in advance.

[0027] The check valve 16 is provided in a through-hole (not shown) in the front portion 13A. Although not shown, the check valve 16 may be composed of, for example, a filter plate made of nonwoven fabric covering the through-hole in the front portion 13A; an annular base plate laminated and fixed to the filter plate on the outside of the container; an annular spacer plate laminated and fixed to the base plate on the outside of the container and having a through-hole with a larger diameter than the base plate; a diaphragm formed with a smaller diameter than the spacer plate and attached to the outside of the container on the base plate by a sealing fluid layer such as silicone oil or silicone adhesive so as to be able to open and close the through-hole in the base plate; and a surface plate having a hole with a smaller diameter than the hole in the spacer plate, adhesively fixed to the outside of the container on the spacer plate, and having a convex portion on the inside surface of the container that supports the peripheral edge of the diaphragm on the outside surface of the container. The base plate, spacer plate, and surface plate can all be made of plastic film. The size of the outer shape of the check valve 16 when viewed from above may be, for example, a circle equivalent diameter of 19 mm to 21 mm. In this type of check valve 16, when suction is applied from outside the container 10, the suction pressure acts on the diaphragm through the through opening. When the suction pressure on the container 10 exceeds a predetermined pressure and the pressure acting on the diaphragm through the through opening increases, the seal between the base plate and the diaphragm by the sealing fluid layer is partially released, forming a gas flow path between the gap between the base plate and the diaphragm and the through opening. Gas inside the container 10 is discharged to the outside through this flow path. Thereafter, when the suction pressure on the container 10 falls below the predetermined pressure, the gap between the base plate and the diaphragm is again sealed by the sealing fluid layer. In other words, air is blocked from entering the container 10 from the outside. According to the check valve 16 of this embodiment, the through opening is covered with a filter plate made of nonwoven fabric. Therefore, even if a gas flow from inside the container 10 toward the diaphragm occurs due to back pressure outside the container 10 and food or beverage inside the container 10 is carried away by the gas flow, the filter plate can selectively capture the powder. This prevents the food or beverage from passing through the through opening and reaching the diaphragm side.

[0028] 3(a) to 3(c) show examples of the deployed state of the front part 13A. As shown in FIG. 3, the check valve 16 is preferably provided in the central region of the front part 13A where the check valve 16 is provided. The central region is the area between the end E on the sealing part 17 side and the length L in the longitudinal direction Y when the front part 13A or the back part 13B where the check valve 16 is provided is viewed from the outer surface side. U The ratio (L1 / L) of the length L1 in the same direction Y from the check valve 16 to the width W in the width direction X is in the range of 30 to 70%, and the width direction left end E L The ratio (W1 / W) of the distance W1 from the front edge to the width direction X is 40 to 60%. The width direction X refers to a direction parallel to the front face portion 13A in the unfolded state described above and perpendicular to the longitudinal direction Y. As described above, an example of the front face portion 13A corresponding to Figs. 1 and 2 is Fig. 3(a).

[0029] If check valve 16 is located in the central region, when a suction device is attached to check valve 16 and suction pressure is applied around check valve 16 inside container 10 to remove the air, it is easier to maintain an appropriate density of food or beverage such as edible powder around check valve 16 inside container 10, so air is removed more easily than at other positions, and as a result, it is easier to make the thickness of the food or beverage (thickness in the Z direction in Figure 2) uniform, improving transportability. Furthermore, making the thickness of the food or beverage easier to make uniform reduces the area of ​​the food or beverage that comes into contact with air, making it easier to maintain quality.

[0030] In manufacturing container 10, food or beverage is placed into container 10 through the opening of container 10 while container 10 is still in an open state (not shown) with sealing portion 17 unsealed, and then sealing portion 17 is sealed using heat sealing or the like. Next, as shown in FIG. 5, sealed container 10 is laid down with the face portion of front portion 13A or back portion 13B on which check valve 16 is not provided (back portion 13B in the example of FIG. 5) facing downwards, and an aspirator 26 is attached to check valve 16 with check valve 16 facing upward, and the interior of the container is preferably degassed through check valve 16 by suction pressure from outside container 10. As shown in FIG. 5, it is preferable to attach aspirator 26 to check valve 16 while container 10 before degassing is held down from above by holding portion 25, and to suck air upward from check valve 16 to prevent displacement during or after suction. Examples of holding portion 25 include a plate-like member made of plastic or the like. In this embodiment, such degassing process degasses the container 10 (FIGS. 1(a) and 2(a)) before degassing by a predetermined amount, resulting in a container 10 (FIGS. 1(b) and 2(b)) with a gas content of 40% or less.

[0031] The suction device 26 is not particularly limited as long as it can suck air through the check valve 16 and achieve a gas content that produces the effects of the present invention, and examples thereof include a vacuum pump. Specific examples of vacuum pumps include an oil-sealed rotary vacuum pump, a Kinney vacuum pump, a rotary vane vacuum pump, a Teflon (registered trademark) diaphragm dry vacuum pump, a water-sealed vacuum pump, a mechanical booster pump, and an oil diffusion pump.

[0032] To further enhance the above-mentioned effects, in this embodiment, the ratio (L1 / L) in the central region is more preferably 35 to 65%, and particularly preferably 40 to 62.5%. Also, the ratio (W1 / W) is more preferably 45 to 55%, and particularly preferably 47.5 to 52.5%. Figures 3(a) to (c) satisfy the above-mentioned ranges.

[0033] The longitudinal length L of the front surface portion 13A is preferably 250 to 500 mm, more preferably 275 to 475 mm, and particularly preferably 290 to 450 mm. The width W is preferably 150 to 330 mm, more preferably 175 to 315 mm, and particularly preferably 190 to 300 mm. As shown in FIG. 2, when the container 10 has a bottom portion or a pair of side portions, the depth Z1 is preferably 50 to 120 mm, and more preferably 90 to 115 cm. Here, the depth Z1 refers to the length in the thickness direction (Z direction) of the container 10, and refers to the direction perpendicular to the longitudinal direction Y' (vertical direction) and the width direction X when the powder inside the container is removed and the container is filled with air to the maximum extent possible, with the longitudinal direction of the front surface portion parallel to the vertical direction.

[0034] Suitable materials for the container 10 used in the present invention include metallized films, laminated sheets of metallized films and synthetic resins, and laminated sheets of metal foil and synthetic resins, in terms of flexibility and poor oxygen permeability, water vapor permeability, and light permeability. Metallized films are preferably synthetic resin films with metal vapor deposited on them. Metallized films are films with metal vapor deposited on the surface of polyester, polyamide, or other films. Examples of metals in metal-deposited films and metal foils include aluminum, gold, silver, iron, steel, copper, nickel, and alloys containing these as the main component (for example, a total of 60 mass % or more, more preferably 90 mass % or more of these metals). Aluminum is preferred as the metal in metal-deposited films and metal foils.

[0035] As the synthetic resin in a laminate sheet of a metallized film and a synthetic resin or a laminate sheet of a metal foil and a synthetic resin, a thermoplastic resin is preferred from the viewpoint of heat sealing properties. Examples of thermoplastic resins include polyolefin-based resins. Examples of polyolefin-based resins include polyethylene (PE), low-density polyethylene (LDPE), medium-density polyethylene (MDPE), high-density polyethylene (HDPE), linear low-density polyethylene (LLDPE), polypropylene, ethylene-vinyl acetate copolymer, ethylene-ethyl (meth)acrylate copolymer, ethylene-(meth)acrylic acid copolymer, and ethylene-propylene copolymer. Among these, polyethylene-based resins or polypropylene-based resins are preferred. A polyethylene-based resin refers to a resin in which 60% by mass or more of its constituent monomers are ethylene monomers, and the same applies to polypropylene-based resins. In the laminated sheet of a metallized film and a thermoplastic resin and the laminated sheet of a metal foil and a thermoplastic resin, the thermoplastic resin layer is preferably disposed as an inner layer for heat sealing.

[0036] Furthermore, in a metallized film, a laminated sheet of a metallized film and a synthetic resin, or a laminated sheet of a metal foil and a synthetic resin, another layer may be laminated on the outer layer side of the metallized film or metal foil. Suitable examples of such an outer layer (e.g., the outermost layer) include a thermoplastic resin film selected from polyethylene terephthalate (PET), biaxially oriented polypropylene (OPP), polyamide, and nylon (ONY). By laminating such an outer resin layer on the metallized film or metal foil, the gas barrier properties can be further improved.

[0037] The flexible material constituting the container 10 preferably has a thickness of 50 μm to 110 μm, more preferably 60 μm to 100 μm, and particularly preferably 70 to 90 μm. In this specification, the thickness of the flexible material refers to the sum of the thicknesses of the multiple layers (total thickness) when the flexible material is a laminate of multiple layers.

[0038] The food / drink container 10 is a single-layer container in which the outer surface of the container film that forms the inner wall of the storage space in which the contents are stored is exposed to the outside of the container. However, the container 10 may be a double-layer container.

[0039] Because the volume of the food / beverage-containing container 10 is reduced by degassing while effectively maintaining the quality of the food / beverage, it can be mailed via non-standard mail (within specifications) such as Yu-Pack®. For example, it can be mailed via standard mail (non-standard) size 60 (a total of 60 cm in length, width, and thickness) such as Yu-Pack®, thereby reducing transportation costs. Figure 6 shows how the reduced container 10 is placed in a box for mailing. For example, by reducing the volume of a standing pouch that, in its unfolded state, has a length L of 300 mm, a width W of 200 mm, and a depth Z1 of 100 mm, as shown in Figure 6, two can be placed in a box measuring 200 mm in length, width, and depth. While cardboard is an example of the material for the box, plastic, wood, etc. may also be used (the same applies to the box materials described below).

[0040] Similarly, if the container 10 of the present invention is a standing pouch measuring 410 mm in height, 292 mm in width, and 57.5 mm in depth, one can be stored in a box measuring 193 mm in height, 292 mm in width, and 115 mm in depth.

[0041] 7 and 8 show another embodiment of the present invention. In the following example, differences from the above embodiment will be mainly described. Other points are the same as the above embodiment. 7 and 8, container 110 does not have a flat bottom or side surface, but has a shape in which two front and back surfaces 13A, 13B are joined at their edges. Container 110 before degassing (FIGS. 7(a) and 8(a)) is degassed through check valve 16 with front surface 13A, where check valve 16 is located, facing upward, to become container 110 according to the present invention (FIGS. 7(b) and 8(b)). In this embodiment, too, the presence of the check valve 16 in the central region of the front portion 13A of the container 110 makes it easier to maintain an appropriate density of food and beverage such as edible powder around the check valve 16 inside the container 10 when a suction device is attached to the check valve 16 and suction pressure is applied around the check valve 16 inside the container 10 to remove the air, so air can be removed more easily than at other positions.As a result, it is easier to make the thickness of the food and beverage (thickness in the Z direction in Figure 8) uniform, which improves transportability and makes it easier to maintain quality.

[0042] In the example shown in FIG. 7, the front portion 13A is rectangular, and an end E extending along the longitudinal direction Y is U , E V and an end E extending along the width direction X R , E L However, in the case of a three-sided sealed bag or the like, where a sheet of flexible material is folded once and then stacked in two to form the front portion 13A and the back portion 13B, one of the four edges can be the fold of the two sheets and does not need to be joined. The reduced volume of the container can be placed in a small box and mailed, as shown in Figure 8. For example, a three-sided zipper bag with a length L of 340 mm and a width W of 230 mm can be stored in a box with a length of 229 mm, a width of 338 mm, and a depth of 28 mm.

[0043] When the food or beverage is a powder for consumption, the average particle size is preferably 10 μm or more, more preferably 20 μm or more, even more preferably 30 μm or more, and particularly preferably 60 μm or more. The average particle size of the powder for consumption is preferably 800 μm or less, more preferably 600 μm or less, even more preferably 400 μm or less, and particularly preferably 200 μm or less. When the particle size of the powder for consumption is below the upper limit and / or above the lower limit, the gas content is easily achieved, and the quality maintenance effect due to the gas content is even more excellent. The average particle size of the powder for consumption is the volume cumulative particle size at 50% of the cumulative volume measured by a laser diffraction / scattering light particle size distribution measuring device.

[0044] The bulk density of food and beverage products is preferably 0.01 g / ml or more, more preferably 0.05 g / ml or more, and even more preferably 0.09 g / ml or more. The bulk density of food and beverage powders is preferably 0.9 g / ml or less, more preferably 0.8 g / ml or less, and even more preferably 0.7 g / ml or less. When the bulk density of food and beverage products is below the upper limit and / or above the lower limit, the gas content is easily achieved, and the quality maintenance effect due to the gas content is even better. The above bulk density is particularly preferred when the food and beverage products are powders for consumption.

[0045] The packed bulk density of food and beverage products is preferably 0.1 g / ml or more, more preferably 0.15 g / ml or more, and even more preferably 0.2 g / ml or more. The packed bulk density of food and beverage powders is preferably 1.0 g / ml or less, more preferably 0.7 g / ml, and even more preferably 0.65 g / ml or less. When the packed bulk density of food and beverage products is below the upper limit and / or above the lower limit, the prevention of caking and the quality maintenance effect due to the gas content are even more excellent. The packed bulk density is particularly preferred when the food and beverage products are powders for consumption.

[0046] When the food or beverage is a powder for consumption, the degree of compressibility (%) expressed by the formula [(D2-D1) / D2] x 100 (%), where D1 is the bulk specific gravity (loose bulk density) and D2 is the packed bulk density, is preferably 8% or more, more preferably 15% or more, even more preferably 17% or more, and particularly preferably 20% or more. The degree of compressibility is preferably 60% or less, particularly preferably 55% or less, and even more preferably 50% or less. When the degree of compressibility of the powder for consumption is below the upper limit and / or above the lower limit, it is easier to achieve the gas content, and the quality maintenance effect due to the gas content is even better.

[0047] When the food or beverage is a powder for consumption, the moisture content is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 6% by mass or less. The moisture content is preferably 1.5% by mass or more. When the moisture content of the powder for consumption is within this range, the prevention of caking and the effect of maintaining quality due to the gas content are more excellent. The moisture content is measured using an infrared moisture meter.

[0048] The edible powder is preferably a powdered beverage, taking advantage of the anti-caking properties and quality-preserving properties of the specific gas content. Examples of powdered beverages include powdered plants or their derived substances, powdered animals or their derived substances, powdered bacteria such as lactic acid bacteria, bifidobacteria, and yeast or their derived substances, powdered fungi or their derived substances, and powdered seaweed or their derived substances. Specific examples of powdered beverages include green juice, smoothies, protein, powdered milk, coffee (regular coffee, instant coffee, cafe au lait, etc.), tea (green tea, black tea, oolong tea, milk tea, etc.), cocoa, soup, miso soup, seasoning, sake, and oil. In particular, the edible powder preferably contains green leaf powder or protein powder. Green leaf powder is susceptible to deterioration due to heat, light, moisture, etc., and caking due to excessive compression can be a problem. Similarly, protein powders are susceptible to deterioration due to the effects of heat, light, moisture, etc., and caking due to excessive compression can be a problem. For this reason, the gas content of the present invention is particularly effective when the powder for consumption contains green leaf powder or protein powder.

[0049] The green leaf powder may contain stem powder. Plants from which the green leaves in the green leaf powder are made include barley, kale, Angelica keiskei, mulberry, sweet potato, Kumazasa, Mugwort, Chomeisou, Moringa, etc., and the green leaf powder may contain one or a combination of two or more of these. As the green leaf powder, barley leaf powder is preferable because it is excellent in dietary fiber, minerals, and vitamins, as well as being palatable. As the green leaves, young leaves are preferred, and young leaves harvested before maturity, i.e., from the time when tillering begins to the time before heading begins (when the height is about 20 to 40 cm), are more preferred.

[0050] The green leaf powder may be a squeezed powder or an extract powder, but a dried powder obtained by drying and crushing green leaves (hereinafter also referred to as "dried crushed powder") is preferred because it can better enjoy the effects of the present invention and the specific gas content of the present invention is of great technical significance. The dried crushed powder is also preferred because it is superior in dietary fiber, minerals, and vitamins compared to squeezed powder and extract powder. The dried powder may be granulated.

[0051] A conventionally known method can be used to obtain dried and pulverized powder of green leaves. One such method is a combination of drying and pulverization of green leaves. Either the drying or pulverization process can be performed first, but from the viewpoint of production efficiency, it is preferable to perform the drying process first. The process of producing dried and pulverized powder may further include one or more treatments selected from blanching, sterilization, and the like, if necessary, in addition to the method of combining the drying and pulverization processes. The pulverization process may be performed once or twice or more times, but from the viewpoint of production efficiency, it is preferable to perform a coarse pulverization process followed by a fine pulverization process to further pulverize the leaves.

[0052] Blanching is a process for maintaining the vivid green color of green leaves, and methods of blanching include hot water treatment and steaming.

[0053] The drying treatment is not particularly limited, but is preferably a treatment to dry the green leaves so that the moisture content is 10% by mass or less, particularly 5% by mass or less. This drying treatment can be carried out by any method known to those skilled in the art, such as hot air drying, high-pressure steam drying, electromagnetic wave drying, or freeze drying.

[0054] The crushing treatment may be carried out by any method commonly used by those skilled in the art using crushing equipment or tools such as a crusher, mill, blender, stone mill, jet mill, etc. The crushed green stems and leaves are sieved as needed.

[0055] When the green leaf powder obtained above is a granulated product, the granulation step may be carried out using the various granulation methods listed above.

[0056] When the powder for consumption contains green leaf powder, it is preferable that the proportion of green leaves in the powder for consumption is 10% by mass or more, as this increases the effectiveness of adopting a specific gas content in the powder for consumption. From this perspective, the proportion of green leaves in the powder for consumption is preferably 25% by mass or more, more preferably 50% by mass or more, even more preferably 70% by mass or more, and may be 100% by mass. The proportion of green leaves here includes the content of stems, if any, of green leaves.

[0057] Protein powders are susceptible to deterioration due to heat, light, moisture, etc., and caking due to excessive compression is a problem. For this reason, the gas content of the present invention, as described below, is particularly effective in foods and beverages containing protein powder. Examples of protein powders include collagen powder, milk-derived protein powder, legume-derived protein powder, seed-derived protein powder, and seafood-derived protein powder. Examples of milk-derived protein powders include whole milk powder, skim milk powder, buttermilk powder, whey protein (WPC: Whey Protein Concentrate, WPI: Whey Protein Isorate), milk protein (MPC: Milk Protein Concentrate, MPI: Milk Protein Isorate), and casein. Examples of legume-derived protein powders include soybean-derived protein powder and pea-derived protein powder. Examples of soybean-derived protein powders include powdered soy protein and soy peptide. Examples of powdered soy protein include isolated soy protein and concentrated soy protein. Concentrated soy protein is a powder obtained by concentrating and drying protein and soybean pulp from defatted soybeans. Isolated soy protein is a powder obtained by separating protein from defatted soybeans and drying it. Isolated soy protein is obtained, for example, by defatting soybeans, extracting them with water, and then adding acid to the resulting soy milk to produce whey and curd. The curd is separated by centrifugation or filtering, and then neutralized, dried, and pulverized. When these proteins are granulated, the granulation process can be carried out using various granulation methods described below.

[0058] In the present invention, the use of milk-derived protein powder or legume-derived protein powder as the protein source is particularly preferred because of the high quality maintenance effect achieved by specifying the gas content. As the milk-derived protein, cow's milk-derived protein is preferred because of its excellent economic significance for the present invention and its relatively low milk-specific odor, and whey protein is particularly preferred because of its water-solubility and rapid digestion and absorption. As the legume-derived protein powder, soybean-derived protein powder is preferred because of its excellent economic significance for the present invention and its resistance to odor due to oxidation, and soy protein isolate or soy protein concentrate are preferred because of their excellent solubility.

[0059] When a food or drink contains protein, the protein content in the food or drink is preferably 10% by mass or more, since this provides excellent effects when a specific gas content described below is adopted. From this perspective, the protein content in the food or drink is preferably 25% by mass or more, more preferably 50% by mass or more, even more preferably 70% by mass or more, and particularly preferably 90% by mass or more. Furthermore, the proportion of protein in the food or drink may be 99.9% by mass or less, 99% by mass or less, or 98% by mass or less.

[0060] When the powder for consumption in the present invention contains a protein powder or a green leaf powder, it is also preferable that it contains at least one selected from a vitamin and an emulsifier. Vitamins are classified into water-soluble vitamins and fat-soluble vitamins. Fat-soluble vitamins include vitamin A, vitamin D, vitamin E, and vitamin K. Examples of water-soluble vitamins include vitamin B and vitamin C (ascorbic acid or its salts). Vitamins belonging to the vitamin B group include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine or its salt, pyridoxal, pyridoxamine), vitamin B7 (biotin), vitamin B12, pantothenic acid, and folic acid. These vitamins may be in the form of salts or derivatives. These may be used alone or in combination of two or more.

[0061] In particular, the powder for consumption of the present invention is preferably one containing water-soluble vitamins, as these vitamins are prone to deterioration during storage, and therefore the technical significance of applying the present invention is excellent. In particular, it is preferable to use at least one selected from vitamin C (ascorbic acid or its salt), vitamin B2 (riboflavin), and vitamin B6 (pyridoxine or its salt, pyridoxal, pyridoxamine).

[0062] Examples of emulsifiers include glycerin fatty acid esters, organic acid monoglycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, and lecithin. Examples of glycerin fatty acid esters include esters of glycerin and fatty acids, as well as glycerin acetate esters, glycerin acetate fatty acid esters, glycerin lactate fatty acid esters, glycerin citric acid fatty acid esters, glycerin succinate fatty acid esters, glycerin diacetyltartaric acid fatty acid esters, polyglycerin fatty acid esters, and polyglycerin condensed ricinoleate esters. Examples of lecithins include fractionated lecithin, enzymatically hydrolyzed lecithin, enzymatically treated lecithin, and hydrogenated lecithin. Lecithin is a mixture primarily composed of phospholipids containing unsaturated fatty acids, and the use of lecithin in the present invention is particularly preferred due to its significant effect of preventing lecithin deterioration due to oxidation.

[0063] The content of vitamins in the powder for consumption or consumption is preferably 0.0000001 mass% or more in total, more preferably 0.00001 mass% or more, even more preferably 0.0001 mass% or more, and even more preferably 0.01 mass% or more, in order to provide nutrients, maintain or improve protein metabolism in the body, and achieve the technical significance of adopting the specific gas content of the present invention.

[0064] The content of vitamins in the powder for consumption or drinking is preferably 5% by mass or less in total, more preferably 4% by mass or less, even more preferably 3% by mass or less, and even more preferably 1.6% by mass or less, in terms of making it easier to obtain the effects of the present invention, reducing the manufacturing costs of the powder for consumption or drinking, and fully utilizing the health benefits of the vitamins.

[0065] In terms of the content of the emulsifier in the powder for consumption, the function of the emulsifier such as improving the solubility of the protein powder in water, and the excellent technical significance of adopting the specific gas content of the present invention, the content is preferably 0.00001% by mass or more, more preferably 0.0001% by mass or more, even more preferably 0.001% by mass or more, even more preferably 0.01% by mass or more, and particularly preferably 0.1% by mass or more.

[0066] The content of the emulsifier in the powder for food and drink is such that the effects of the present invention can be easily obtained, the production cost of the powder for food and drink can be reduced, and the health benefits of the emulsifier can be fully exerted. It is preferably 10% by mass or less, more preferably 8% by mass or less, even more preferably 7% by mass or less, even more preferably 6.5% by mass or less, and particularly preferably 6.1% by mass or less. [Example]

[0067] The present invention will be described in more detail below with reference to examples. However, the scope of the present invention is not limited to such examples. Hereinafter, unless otherwise specified, "%" means % by mass and "parts" means parts by mass. In the following examples, containers with the same container number have the same shape, material, and size.

[0068] (Method for measuring bulk density) The measurement was carried out using a Powder Tester® PT-X manufactured by Hosokawa Micron Corporation in accordance with JIS standard K6720. Specifically, the measurement was carried out according to the following procedures a to d. a. Powder tester included, capacity 100cm 3 The weight of the cup was measured. b. Place the powder in the powder tester, vibrate for 30 seconds, with an amplitude of 1.5 mm, and drop the powder into a volume of 100 cm. 3 The powder was filled into a cup, and the powder was stopped from falling when it overflowed from the cup. The powder that overflowed from the cup was scraped off using a cb and the total weight was measured. Calculate the mass of the powder in the cup from the difference between the weight measured at dc and the weight measured at a. 3 The weight of the powder per unit area was determined and used as the bulk density.

[0069] <Packed bulk density> The packed bulk density was determined using a powder property evaluation device (Powder Tester PTX manufactured by Hosokawa Micron Corporation). The bulk density was determined in the same manner as above. Next, a cap was attached to the container, and the container was tapped 180 times from a height of 18 mm. After that, the excess powder above the container surface was removed and the weight was measured. The packed bulk density (g / ml) was calculated by dividing the weight (g) of the sample filled in the container after tapping by 100 (ml).

[0070] (Method for measuring particle size) The average particle size of the powder was measured under the following conditions using a laser diffraction / scattering particle size distribution measuring device: Laser Micronsizer LMS-3000 manufactured by Seishin Enterprise Co., Ltd. (Barley grass powder) The dispersion medium was ethanol. Particle refractive index: 1.330 Dispersion medium refractive index: 1.360 (protein powder) The dispersion medium was ethanol. Particle refractive index: 1.330 Dispersion medium refractive index: 1.360

[0071] (moisture content) Measurement was carried out using a Sartorius MA35 infrared moisture meter.

[0072] <Examples 1-1 to 4-1, Comparative Examples 1-1 to 4-2> (Comparative Example 1-1) A container (container number 1) shown in FIGS. 1 and 4 was prepared. Container No. 1: A flat-bottomed standing pouch with a maximum height of 300 mm, width of 200 mm, and depth of 100 mm. The material of this container, from outer to inner layers, was (outer) PET (polyethylene terephthalate, thickness 12 μm) / DL (dry laminate) / VMPET (PET film with aluminum vapor deposition, thickness 12 μm) / DL / LLDPE (linear low-density polyethylene film (LL), thickness 50 μm) (inner), with a total thickness of 100 μm. The check valve was installed in the same position as in Figure 3(a).

[0073] This container was open at the top before the contents were sealed in. In this state, 1 kg of young barley leaf powder (powder obtained by drying and grinding young barley leaves (green leaves), manufactured by Toyo Shinyaku Co., Ltd., bulk specific gravity 0.199 g / ml, packed bulk density 0.43 g / ml, average particle size 22.2 μm, moisture content 2.51 mass%, compressibility 53.7%) was placed in the container, and the upper open end was fastened. The air content (gas volume v) of the resulting container was measured using the following method.

[0074] (Measurement of the volume v of a gas) A syringe-type plunger with a needle at the tip (Ulove Prs, product name: Large-capacity syringe, capacity 300 mL, material: polypropylene) was used. An aluminum seal was attached to the check valve to seal it, and the syringe needle was inserted into the bag over the tape to prevent air leakage around the needle. The air in the container was then aspirated with the syringe until negative pressure was created inside the container and the plunger was pulled back, and the amount of air was measured. After that, for the accelerated test, the amount of air v shown in Table 1 was returned to the container in which the air was measured. After the needle was removed, the hole was sealed with an aluminum seal.

[0075] (Calculating the volume of powder for consumption) The packed amount (g) is calculated as the bulk density (g / cm 3 The volume of the powder for consumption, which is the content in the container, was calculated by dividing the volume by the mass of the powder for consumption.

[0076] (Example 1-1) In Comparative Example 1-1, while maintaining the non-vacuum state inside the container, the air inside was removed through the check valve 16 until the air amount and gas content reached the values ​​shown in Table 1. Other than that, the same procedure was followed as in Comparative Example 1-1.

[0077] (Comparative Example 1-2) In Comparative Example 1-1, when even less internal air was removed from the check valve 16 than in Example 1-1 and the gas content v / V (%) was greater than 40%, the volume reduction was insufficient, and when placing the containers in the shipping box, it was necessary to move the position of the contents of the shipping box that were higher than the height of the box or change the shape of the containers, which took a long time to pack into the shipping box and reduced productivity.

[0078] (Comparative Example 2-1) In Comparative Example 1-1, the barley leaf powder was changed to powdered soy protein (Prolina HD101R, Fuji Oil Co., Ltd., bulk specific gravity 0.324 g / ml, packed bulk density 0.54 g / ml, average particle size 70 μm, moisture content 4.82 mass%, compressibility 40%). Other than that, the comparative example was the same as Comparative Example 1-1.

[0079] Example 2-1 In Comparative Example 2-1, while maintaining the non-vacuum state inside the container, the air inside was removed through the check valve 16 until the air amount and gas content reached the values ​​shown in Table 1. Other than that, the same procedure was followed as in Comparative Example 2-1.

[0080] (Comparative Example 2-2) In Example 2-1, when even less internal air was removed from the check valve 16 than in Example 2-1 and the gas content v / V (%) was greater than 40%, the volume reduction was insufficient, and when placing the container in the shipping box, it was necessary to move the position of the contents of the shipping box that were higher than the height of the box or change the shape of the container, which took a long time to pack into the shipping box and reduced productivity.

[0081] (Comparative Example 3-1) In Comparative Example 1-1, the barley leaf powder was changed to concentrated whey protein (WPC80 ISO Chill 8000, Lacto Japan Co., Ltd., WPC80 ISO Chill 8000, Lacto Japan Co., Ltd., bulk density 0.225 g / ml, packed bulk density 0.46 g / ml, average particle size 85 μm, moisture content 4.22% by mass, compressibility 51.1%). Other than that, the same as Comparative Example 1-1 was used.

[0082] (Example 3-1) In Comparative Example 3-1, while maintaining the non-vacuum state inside the container, the air inside was removed through the check valve 16 until the air amount and gas content reached the values ​​shown in Table 1. Other than that, the same procedure was followed as in Comparative Example 3-1.

[0083] (Comparative Example 3-2) In Example 3-1, when even less internal air was removed from the check valve 16 than in Example 3-1 and the gas content v / V (%) was greater than 40%, the volume reduction was insufficient, and when placing the container in the transport box, it was necessary to move the position of the contents of the transport box that were higher than the height of the box or change the shape of the container, which took a long time to pack into the transport box and reduced productivity.

[0084] (Comparative Example 4-1) In Comparative Example 1-1, the barley leaf powder was changed to concentrated whey protein granulated powder (bulk specific gravity 0.225 g / ml, packed bulk density 0.44 g / ml, average particle size 158 μm, moisture content 5.49 mass%, compressibility 48.9%). This granulated powder was produced as follows. A solution of lecithin dissolved in water (lecithin concentration in the solution after dissolution: 30 g / 1.5 L) was used as the binder liquid, and concentrated whey protein (protein powder WPC80 ISO Chill 8000, Lacto Japan Co., Ltd.) (0.7 kg) was used as the raw material powder in the granulation chamber (volume approximately 3.0 L). In the granulation chamber, the intake air temperature was 70°C and the air volume was 40–50 m 3A gas flow of 1 / hour was blown upward to fluidize the raw material powder. Granulation was carried out while spraying the binder prepared above at a constant rate from the sprayer on top of the machine, after which the spraying was stopped and the material was dried. The total amount of binder liquid sprayed for granulation was 1050 g, and the spraying time (granulation time) was approximately 50 minutes. The spray air pressure was 0.1 MPa. After spraying was completed, the granulated material in the chamber was dried by the gas flow until the moisture content reached the above-mentioned amount. The temperature of the gas flow during drying was 70°C, and the air volume was 40 m 3 / min. In this way, a granulated product, which is a protein-containing granule, was obtained. Comparative Example 1-1 was repeated except that the barley young leaf powder was replaced with the granules.

[0085] (Example 4-1) In Comparative Example 4-1, while maintaining the non-vacuum state inside the container, the air inside was removed through the check valve 16 until the air amount and gas content reached the values ​​shown in Table 1. Other than that, the same procedure was followed as in Comparative Example 4-1.

[0086] (Comparative Example 4-2) In Example 4-1, when even less internal air was removed from the check valve 16 than in Example 4-1 and the gas content v / V (%) was greater than 40%, the volume reduction was insufficient, and when placing the containers in the shipping box, it was necessary to move the position of the contents of the shipping box that were higher than the height of the box or change the shape of the containers, which took a long time to pack into the shipping box and reduced productivity.

[0087] <Quality maintenance evaluation of contents> An acceleration test was conducted on the container-packed foods and beverages of Comparative Examples 1-1 to 4-1 and Examples 1-1 to 4-1 by leaving them unopened at 60°C for one week. After the acceleration test, a sensory evaluation was conducted in which the contents of each container were compared with the same contents that had not been subjected to the acceleration test (barley young leaf powder and granulated powder immediately after production, and protein powder immediately after purchase). 4g of barley leaf powder and 10g of each protein powder were dissolved in 150ml of water and evaluated. The sensory evaluation was carried out by panelists who regularly consume green juice and protein and who have experience in sensory evaluation. The evaluation items for the barley leaf powder were appearance (color (vividness, browning)), taste (sweetness), texture (roughness (pleasant texture on the tongue), remaining in the mouth (pleasant aftertaste)), and smell (burnt smell, powdery). The protein was evaluated based on appearance (color (browning)), taste (acidity), texture (roughness (pleasant texture on the tongue), aftertaste (pleasant aftertaste)), and odor (burnt odor, powdery odor, sulfur odor). The results are shown in Table 1. The evaluation criteria were as follows: Good: 5 points Fairly good: 3 points Same. :0 points Slightly inferior but acceptable: -3 points Bad: -5 points

[0088] (presence or absence of lumps) After the accelerated test, the contents of each container were stirred 20 times with a medicine spoon to check for any lumps of 3 mm or more remaining. The results are shown in Table 1.

[0089] [Table 1A] [Table 1B]

[0090] As shown in Table 1, by adjusting the gas content to a predetermined level, it is possible to effectively prevent quality deterioration phenomena such as deterioration in color, taste, texture, and the addition of unpleasant odors in barley leaf powder and protein powder. It is also clear that the powders of each example are less likely to form lumps and are easily dissolved.

[0091] <Volume reduction evaluation> In addition to the container No. 1 described above, the following containers were prepared. Container No. 2: A three-sided zipper bag measuring 340 mm in length and 230 mm in width. The material of this three-sided zipper bag was a laminate film consisting of, from the outer layer to the inner layer, (outer) PET (polyethylene terephthalate, thickness 12 μm) / DL (dry laminate) / VMPET (PET film with aluminum vapor deposition, 12 μm) / DL / LLDPE (linear low-density polyethylene, thickness 50 μm) (inner). The total thickness was 74 μm. The check valve was installed in the position shown in Figure 3(c).

[0092] Container No. 3: It had the same external shape as Container No. 1, with a maximum height of 410 mm, width of 292 mm, and depth of 115 mm. The check valve was installed in the position shown in Figure 3(b). The material was the same as Container No. 1.

[0093] (Comparative Examples 5 to 6) For Comparative Examples 5 and 6, the containers shown in Table 2 were used, and the same concentrated whey protein powder as used in Example 3 was filled in the amounts shown in Table 2. The openings were sealed by heat sealing, and the amount of air inside and the volume of the powder were then measured. The upper limit height position where the contents were present was measured for the obtained containers containing powder for consumption. The three-sided zipper bag of container No. 2 was laid down with the front side facing sideways, while the standing packs of containers No. 1 and 3 were measured in an upright position with the top of the bag folded toward the bottom. The results are shown in Table 2. The constituent films of the containers of container numbers 2 and 3 were the same as those of the container of container number 1.

[0094] Examples 5 to 7 For Examples 5 to 7, the containers shown in Table 2 were used and filled with the same concentrated whey protein (protein powder) as used in Example 3 in the amounts shown in Table 2. The openings were sealed by heat sealing, and the air was then removed so that the air amounts and gas contents were as shown in Table 2. The upper limit height position at which the contents were present was measured in the same manner as in Comparative Examples 5 and 6. The results are shown in Table 2.

[0095] [Table 2]

[0096] It was found that, similarly to Examples 1 to 4, Examples 5 to 7 also exhibited an effect in maintaining the quality of the contents. In Example 7, the container height was less than the height of the shipping box, 193 mm, making it suitable for shipping. Similar volume reduction was achieved in Examples 5 and 6. Furthermore, since the contents did not move even when the container was rotated, and the height and shape of the container did not change, packing into the shipping box could be done quickly.

[0097] <Examples 8 to 9, Comparative Examples 8 to 9> (Comparative Example 8) A container (container number 1) shown in FIGS. 1 and 2 was prepared. Container No. 1: A flat-bottomed standing pouch measuring 300 mm in maximum height, 200 mm in width, and 100 mm in depth. The materials of this container, from outer to inner layers, were (outer) PET (polyethylene terephthalate, 12 μm thick) / DL (dry laminate) / VMPET (aluminum-vapor-deposited PET film, 12 μm thick) / DL / LLDPE (linear low-density polyethylene film (LL), 50 μm thick) (inner), with a total thickness of 100 μm. This container is open at the top before the contents are sealed inside. Granulated powders of powdered soy protein with added vitamins were produced as follows. Water (210 ml) was used as a binder, and powdered soy protein (Proleena HD101R, Fuji Oil Co., Ltd., 0.7 kg) was charged into the granulation chamber (volume approximately 30 L) of a fluidized bed granulator. The product temperature in the granulation chamber was 43°C, and the air volume was 20 m 3A gas flow of 30 ml / min at a flow rate of 30 ml / min was blown upward to fluidize the raw material powder. Granulation was carried out while spraying the binder prepared above at a constant rate from the sprayer on top of the machine, after which the spraying was stopped and the machine was dried. The total amount of binder liquid sprayed and the spraying time (granulation time) used for granulation was 210 g and 7 minutes, respectively. The spray air pressure was 0.1 MPa. After spraying was completed, the granulated material in the chamber was dried under the above-mentioned gas flow conditions until the moisture content was 6.0% by mass. The temperature of the gas flow during drying was 70°C and the air volume was 30 m 3 / min. After drying, vitamins L-sodium ascorbate (Nippon Bulk Pharmaceutical Co., Ltd.), riboflavin (HighChem Co., Ltd.), and pyridoxine hydrochloride (HighChem Co., Ltd.) were mixed in to final concentrations of 0.5 mass%, 0.5 mass%, and 0.5 mass%, respectively, for a total of 1.5 mass%. In this way, a granulated product, which is a protein-containing granule, was obtained. The granules had a bulk density of 0.277 g / ml, an average particle size of 89 μm, a moisture content of 5.04 mass%, a packed bulk density of 0.38 g / ml, and a compressibility of 27.1%. 1 kg of this granule was placed in the container and the upper open end was fastened.

[0098] Example 8 In Comparative Example 8, while maintaining the non-vacuum state inside the container, the air inside was removed through the check valve 16 until the air amount and gas content reached the values ​​shown in Table 4. Other than that, the same procedure as in Comparative Example 8 was carried out.

[0099] Comparative Example 9 Granulated powder of concentrated whey protein with added vitamins was produced as follows. Water (210 ml) was used as a binder, and concentrated whey protein (WPC80 ISO Chill 8000, Lacto Japan Co., Ltd., 0.7 kg) was charged into the granulation chamber (volume approximately 30 L) of a fluidized bed granulator. The product was heated to a temperature of 43°C and the air volume was 20 m 3A gas flow of 30 ml / min at a flow rate of 30 ml / min was blown upward to fluidize the raw material powder. Granulation was carried out while spraying the binder prepared above at a constant rate from the sprayer on top of the machine, after which the spraying was stopped and the machine was dried. The total amount of binder liquid sprayed and the spraying time (granulation time) used for granulation was 210 g and 7 minutes, respectively. The spray air pressure was 0.1 MPa. After spraying was completed, the granulated material in the chamber was dried under the above-mentioned gas flow conditions until the moisture content was 6.0% by mass. The temperature of the gas flow during drying was 70°C and the air volume was 30 m 3 / min. After drying, vitamins L-ascorbate sodium (Nippon Bulk Pharmaceuticals Co., Ltd.), riboflavin (HighChem Co., Ltd.), and pyridoxine hydrochloride (HighChem Co., Ltd.) were mixed to a final concentration of 0.5% by mass, 0.5% by mass, and 0.5% by mass, respectively, for a total of 0.5% by mass. In this way, a granulated product, which is a protein-containing granule, was obtained. The granules had a bulk density of 0.222 g / ml, a packed bulk density of 0.36 g / ml, an average particle size of 142 μm, a moisture content of 5.81% by mass, and a compressibility of 38.3%. 1 kg of this granule was placed in the container and the upper open end was fastened.

[0100] Example 9 In Comparative Example 9, while maintaining the non-vacuum state inside the container, the air inside was removed through check valve 16 until the air amount and gas content reached the values ​​shown in Table 4. Other than this, the procedure was the same as in Comparative Example 8. Other than this, the procedure was the same as in Comparative Example 9.

[0101] The containerized foods and beverages of Comparative Examples 8 to 9 and Examples 8 to 9 were measured for air volume and gas content in the same manner as described above, and an accelerated test was also conducted in which the containers were left unopened at 60°C for one week. After the accelerated test, the contents in each container were subjected to a sensory evaluation in comparison with the same contents (immediately after production) that had not been subjected to the accelerated test. 10 g of each sample was dissolved in 150 ml of water for evaluation. The sensory evaluation was carried out by panelists who regularly take in protein and have experience in sensory evaluation. The evaluation items were browning (appearance), taste (sourness, saltiness), texture (roughness (pleasant texture), lingering in the mouth (pleasant aftertaste)), and odor (burnt odor, powdery odor, sulfur odor, and, for samples with added emulsifier, the odor of deteriorated lecithin). The evaluation was carried out as shown below. In addition, the presence or absence of lumps 2 mm or more in diameter was confirmed after stirring 20 times with a medicine spoon. evaluation Better than before the accelerated test: 5 points Slightly better than before the accelerated test: 3 points Same as before the accelerated test: 0 points Slightly worse than before the accelerated test: -3 points Worse than before the accelerated test: -5 points It is best if no browning is observed, and there is no sour or salty taste. There should be no roughness, and no aftertaste. There should be no smell (burnt smell, powdery smell, sulfur smell, smell of deteriorated lecithin).

[0102] For Examples 8 and 9 and Comparative Examples 8 and 9, the content of each vitamin was measured and the residual rate (%) was calculated. Vitamin Analysis Methods <Method for measuring vitamin content> HPLC analysis conditions Sample preparation Approximately 100 mg of sample was precisely weighed, 2% by mass of metaphosphoric acid was added, and the mixture was thoroughly suspended using ultrasound or the like, and the resulting solution was made exactly 50 mL. The solution was then filtered through a 0.45 μm membrane filter to prepare the sample solution.

[0103] Separately, approximately 10 mg of L-ascorbic acid, riboflavin, and pyridoxine hydrochloride were precisely weighed and dissolved in 2% metaphosphoric acid to make exactly 100 mL, which was used as the standard stock solution. This was then diluted 5, 10, and 20 times with 2% metaphosphoric acid and filtered through a 0.45 μm membrane filter to prepare the standard solutions. The sample solution and standard solution were analyzed by HPLC under the conditions below, and a calibration curve was created from the peak area and concentration of L-ascorbic acid, riboflavin, and pyridoxine hydrochloride in the standard solution. The L-ascorbic acid, riboflavin, and pyridoxine hydrochloride (mg / mL) in the sample were calculated from the created calibration curve, and the contents in the sample were calculated. The HPLC conditions were as follows: Column (Imtakt "C18mm"), inner diameter 3 μm, length 100 mm ·HPLC device (“Nexera-i LC-2040C 3D Plus” manufactured by Shimadzu Corporation) Eluent: Solution A: 0.01% acetic acid mixture, Solution B: acetonitrile ·Flow rate: 0.7ml / min UV detector: L-ascorbic acid 245 nm, riboflavin 265 nm, pyridoxine hydrochloride 290 nm ·Injection volume: 5μl Column temperature: 40℃ Eluent gradient conditions

[0104] [Table 3]

[0105] [Table 4]

[0106] (Manufacturing Examples 1 to 9) Powders of the raw materials (other than the fortifying agent preparation and vitamins) listed in Tables 5 and 6 were mixed, and the powder mixture was granulated and then mixed with the fortifying agent preparation and vitamins to produce foods. The produced foods were filled into two containers, packaging container 10 or packaging 110, and then sealed, and the air inside the containers was removed through the check valve. Each production example demonstrated the effects of the present invention.

[0107] [Table 5]

[0108] [Table 6] [Industrial Applicability]

[0109] The present invention can reduce transportation and production costs for various foods and beverages, while maintaining the quality of the contents, such as the color, flavor, and texture of the product, even after long-term storage. [Explanation of symbols]

[0110] 10, 110 Packaging containers 13A Front part 13B Back part 14 Side part 15 Bottom part 16 Check valve

Claims

1. A method for transporting containerized food and drink, comprising transporting a container having a storage space in which food and drink are stored, the storage space having a gas content v / V of 40% or less. Here, the gas content v / V refers to the ratio between the volume v of the gas in the storage space in the container and the volume V of the food or drink content in the storage space of the container.

2. 2. The method for transporting containerized food and drink according to claim 1, wherein the food and drink is in powder form.

3. 3. The method for transporting containerized food and drink according to claim 1 or 2, wherein the food and drink is a powdered drink.

4. The container is made of a flexible material having gas barrier properties, 3. A method for transporting containerized food and beverages as described in claim 1 or 2, wherein the container has a front portion and a back portion facing each other, and further has a bottom portion or a pair of side portions connecting the front portion and the back portion, or the front portion and the back portion have a shape in which they are joined to each other at their peripheral portions.

5. 3. The method for transporting containerized food and drink according to claim 1, wherein a check valve is disposed on the front or rear surface of the container.

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