Packaged gel-like seasoning and method for producing the same

Abstract

To provide a packaged gel-like seasoning which can be produced in a production facility in which a liquid feed pipe having no heating mechanism is arranged, and to provide a method for producing the packaged gel-like seasoning.SOLUTION: The packaged gel-like seasoning 10 including the molded container 14 and the gel-like seasoning 11 is produced by a production method including a gelling agent mixing step, a first temperature raising step, a temperature lowering step, and a storing step. In the gelling agent mixing step, a gelling agent in an amount of not less than 0.06% but not more than 5% with respect to the total mass of the gelatinous seasoning (11) is mixed with a liquid raw material having a salt concentration of not more than 2% and stirred to obtain a gelling agent mixture in which the gelling agent is dispersed. In the first heating step, the gelling agent mixture is heated to at least 85 °C. while stirring, and in the cooling step, the heated gelling agent mixture is cooled to a temperature of 45 °C. or less while stirring. In the storing step, the gelling agent mixture cooled to a temperature of 45 °C. or less is sent to and stored in the molding container 14 through a liquid sending pipe, and the molding container 14 is sealed.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a packaged gel seasoning and a method for producing the packaged gel seasoning. [Background technology]

[0002] Gel seasonings are available as seasonings. Such gel seasonings are produced by gelling a liquid seasoning. If the liquid seasoning gels before being placed in a container during the production process, the liquid supply pipe of the production equipment will be clogged. Therefore, a heating mechanism is provided in the liquid supply pipe to heat the liquid while supplying it, and the liquid remains liquid until it is placed in a container.

[0003] For example, Patent Document 1 discloses a separated liquid dressing having a gelled aqueous phase and a method for producing the same. This separated liquid dressing contains xanthan gum, κ-carrageenan, and galactomannan in the aqueous phase. This separated liquid dressing is prepared by filling a container with the aqueous phase containing xanthan gum, κ-carrageenan, and galactomannan at a temperature equal to or higher than the gelation points of the xanthan gum, κ-carrageenan, and galactomannan, and then lowering the product temperature of the aqueous phase to below the gelation point to gel the aqueous phase in the container.

[0004] Patent Document 2 discloses a packaged gel seasoning containing a seasoning ingredient, a gelling agent, and acetic acid, and having a predetermined gel strength and acetic acid acidity, the gelling agent including carrageenan, locust bean gum, and xanthan gum. This packaged gel seasoning contains at least one of a seasoning ingredient, a gelling agent, acetic acid, and an acetate salt, and is produced by heat-treating a liquid seasoning adjusted to a predetermined value or less and an acetic acid acidity of a predetermined value or more at a temperature ranging from the melting temperature of the gelling agent to 100°C, and then hot-packing the liquid into a flexible container at a temperature equal to or higher than the gelling temperature of the gelling agent, followed by cooling. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2008-289388 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-17719 Summary of the Invention [Problem to be solved by the invention]

[0006] However, many existing production equipment for producing seasonings do not have a heating mechanism in the liquid supply pipe. When producing a gel-type seasoning using such production equipment, a heating mechanism must be installed in the liquid supply pipe. Alternatively, when producing a gel-type seasoning, new production equipment with such a heating mechanism must be prepared.

[0007] Therefore, an object of the present invention is to provide a packaged gel seasoning that can be produced in a production facility equipped with a liquid supply pipe and that does not have a heating mechanism, and a method for producing the packaged gel seasoning. [Means for solving the problem]

[0008] The packaged gel seasoning of the present invention comprises a container and a gel seasoning contained in the container, the gel seasoning containing a seasoning ingredient and xanthan gum and carob bean gum as gelling agents, the mass of the gelling agents being in the range of 0.06% to 5% of the total mass of the gel seasoning.

[0009] The gel seasoning is preferably formed integrally into a shape that conforms to the internal shape of the container.

[0010] The method for producing a packaged gelled seasoning of the present invention includes a container and a gelled seasoning contained in the container, and includes a gelling agent mixing step, a first heating step, a temperature decreasing step, and a storage step. In the gelling agent mixing step, a liquid raw material having a salt concentration of 2% or less is mixed with a gelling agent in an amount of 0.06% to 5% by mass relative to the total mass of the gelled seasoning, and the mixture is stirred to produce a gelling agent mixture in which the gelling agent is dispersed. In the first heating step, the gelling agent mixture is heated to at least 85°C while being stirred. In the temperature decreasing step, the gelling agent mixture heated in the first heating step is cooled to a temperature of 45°C or less while being stirred. In the storage step, the gelling agent mixture cooled in the temperature decreasing step is transferred to a container through a liquid transfer tube while maintained at a temperature of 45°C or less, and the container is sealed.

[0011] The gelling agent is preferably xanthan gum and carob bean gum. In the first temperature-raising step and the temperature-lowering step, the gelling agent mixture is preferably stirred by rotating a stirring blade disposed in a stirring vessel containing the gelling agent mixture at a rotation speed of at least 5 rpm.

[0012] It is preferable that the method further includes a second temperature-raising step of raising the temperature of the gelling agent mixture contained in the container to at least 70° C. The second temperature-raising step preferably involves statically heating the gelling agent mixture in the container. [Effects of the Invention]

[0013] According to the method for producing a packaged gel seasoning of the present invention, the packaged gel seasoning can be produced using production equipment equipped with a liquid supply pipe that does not have a heating mechanism, and the packaged gel seasoning of the present invention can be obtained even using production equipment equipped with a liquid supply pipe that does not have a heating mechanism. [Brief explanation of the drawings]

[0014] [Figure 1] 1 is a schematic diagram showing a partial cross section of a container-packed gel seasoning according to an embodiment of the present invention. [Figure 2]FIG. 1 is a schematic diagram of a production facility for containerized gel seasonings. DETAILED DESCRIPTION OF THE INVENTION

[0015] [Overview of packaged gel seasonings and consumption patterns] The packaged gel seasoning 10 shown in FIG. 1 is an example of an embodiment of the present invention and includes a gel seasoning 11 and a sealed container 12 that encloses the gel seasoning 11. The gel seasoning 11 is a solid seasoning that has solidified into a gel state. The gel seasoning 11 may be crushed, but in this example, the entire amount is integrally formed into a shape that conforms to the internal shape of a molded container 14 described below. In this example, the sealed container 12 is a portioned container that encloses one serving (one meal) of gel seasoning 11, and has a capacity of 20 mL (milliliters) as an example, but is not particularly limited to this. The sealed container 12 includes a molded container 14 as a container body that contains the gel seasoning 11, and a lid 15 that closes the opening of the molded container 14.

[0016] The molded container 14 is formed into a cup shape using a mold, but the shape is not particularly limited as long as it can accommodate the gel seasoning 11. However, a cup shape is more preferable from the viewpoint of ease of dispensing the gel seasoning 11 when opening the container. The gel seasoning 11 can be dispensed by tilting the molded container 14 or by turning it upside down (inverted position) as shown in FIG. 1 . The gel seasoning 11 is formed into an integral shape that conforms to the internal shape of the molded container 14, so that the entire content can be easily dispensed without remaining within the molded container 14. To dispense the gel seasoning 11, the tilted or upside-down molded container 14 may be gently shaken. Furthermore, the molded container 14 of this example has such elasticity that the pressed portion of the side wall portion 17 is deformed into a concave shape when pressed with two fingers, and the entire amount of the gel seasoning 11 can also be dispensed by such pressing.

[0017] The molded container 14 has a flange 18 that protrudes outward from the upper periphery of the side wall portion 17, and this flange 18 defines an opening 18o. A portion of the flange 18 in the circumferential direction when viewed from above protrudes outward, forming a tab 18a that can be gripped when opening the container. The tab 18a can be separated from the rest of the flange 18.

[0018] The molded container 14 may have either a single-layer structure or a multi-layer structure in the thickness direction. In this example, it has a multi-layer structure in which multiple thermoplastic resin (polymer) layers are laminated via adhesive layers. The thermoplastic resin is not particularly limited, and known materials used to store food such as seasonings, such as polypropylene (PP), polystyrene (PS), polyester (e.g., polybutylene phthalate (PBP)), etc., can be used depending on the ingredients of the gel seasoning 11. In this example, the resin of the thermoplastic resin layer that forms the inner wall is PP.

[0019] The lid 15 is sealed to the flange 18. In this example, the lid 15 is configured to be peeled off from the molded container 14 by detaching the tab 18a to which the lid 15 is adhered and displacing it upward in FIG. 1. However, the molded container and lid may be configured without the detachable tab 18a, for example, by providing the lid with a non-sealed portion that is not sealed to the flange, and by lifting the non-sealed portion of the lid as the tab to peel off the lid from the molded container. The material of the lid 15 may be a known material used for portion containers, and examples include a multi-layer structure in which a polyester layer formed of polyester (e.g., polyethylene terephthalate (PET)), a printed ink layer, an adhesive layer, an aluminum layer, an adhesive layer, a PP layer, and the like are layered in this order from the outside.

[0020] Other sealed containers may be used instead of the sealed container 12. Examples of other sealed containers include individually packaged containers such as PET bottles, glass bottles made of glass, and bag-like pouches. However, portioned containers such as the sealed container 12 are more preferable from the viewpoint of ease of dispensing the gel seasoning 11 when opened. Also, a cap that fits onto the top of the molded container may be used as the lid.

[0021] The gel seasoning 11 may contain solid ingredients in granular or powder form, in which case the solid ingredients are dispersed throughout the gel portion. The dispersion state may be such that the solid ingredients are uniformly dispersed throughout the gel portion, or may be unevenly distributed. Examples of solid ingredients include insoluble ingredients such as spices.

[0022] Gel seasoning 11 is solidified into a gel at room temperature (approximately 25°C) and dissolves when heated (approximately 60°C or higher). Gel seasoning 11 can be consumed immediately after being taken out of molded container 14. Gel seasoning 11 may be diluted before consumption, or consumed straight without dilution. When diluted, gel seasoning 11 can be diluted with water (including heated hot water) or broth and consumed as a hot pot or soup. When not diluted, gel seasoning 11 can be consumed in various forms, such as by mixing it with various ingredients, or by mixing it with a first ingredient and placing the mixed product on top of a second ingredient. When placed on top, gel seasoning 11 can be used as a sauce for a thick sauce dish. When the ingredients to be combined are heated by known processes such as baking, boiling, steaming, or frying, gel seasoning 11 dissolves into a liquid state upon contact with these ingredients.

[0023] [raw materials] Gel seasoning 11 contains seasoning ingredients and a gelling agent, and the gelling agents include xanthan gum and carob bean gum. Ingredients for gel seasoning 11 include seasoning ingredients, and water or soup (stock) may also be used as ingredients other than seasoning ingredients. Liquid ingredients (liquid ingredients) are used for at least a portion of the ingredients. Examples of liquid ingredients include soy sauce, liquid sugar, mirin, sake, and oyster sauce, as described below, and water and soup are also liquid ingredients.

[0024] 1. Seasoning ingredients Materials known as seasonings can be used, such as soy sauce, sugars (sucrose, high-fructose corn syrup, etc.), salt, edible oils and fats, mirin, sake (such as sake), meat extract, seafood extract, vegetable extract, oyster sauce, vegetable powder, spices (pepper, chili pepper), etc. The above-mentioned soups can also be used as seasoning ingredients.

[0025] 2. Gelling agent The gelling agent is used to form gel seasoning 11, which is a solid seasoning that exhibits a gel state at room temperature. In addition to forming a solid seasoning that exhibits a gel state at room temperature, the gelling agent can also be used to thicken dishes when used in cooking. The gelling agent exhibits a gel-like solidified state at room temperature when coexisting with water, i.e., an aqueous solution dissolved in water exhibits a gel state at room temperature. As the gelling agent, it is preferable to use at least two types of gelling agents, xanthan gum and carob bean gum, in combination. By using two types of gelling agents, xanthan gum and carob bean gum, and performing the manufacturing method described below, the liquid gelling agent mixture 39 (see FIG. 2) is prevented from gelling and is sent to and stored in the forming container 14 while maintaining its liquid state. In addition to these two types, other gelling agents may be used. Preferred examples of other gelling agents include gum arabic, guar gum, tara gum, gellan gum, carrageenan, Agrobacterium succinoglycan, gelatin, agar, pectin, and glucomannan, with gum arabic and gellan gum being more preferred. One or more of these other gelling agents may be used. Gelling agents containing both xanthan gum and carob bean gum are also commercially available, and such commercially available products may be used. For example, UNet® GXA-1210 (manufactured by Unitec Foods Co., Ltd.) is a composition containing xanthan gum, carob bean gum, gum arabic, and Agrobacterium succinoglycan.

[0026] 3. Other ingredients Other raw materials that can be used include starches, caramel, coloring agents, flavoring agents, etc. Water may also be used as another raw material, and is used in this example.

[0027] [Prescription (compound)] The amount of the gelling agent is set to be within a range of 0.06% to 5% by mass of the total mass of the gelled seasoning 11. As a result, in the manufacturing method described below, the liquid gelling agent mixture 39 is sent to and contained in the forming container 14 in a state where gelation is suppressed and the liquid state is maintained.

[0028] [Production equipment and production method for gel seasoning 11] The packaged gel seasoning production equipment (hereinafter simply referred to as "production equipment") 30 shown in FIG. 2 is an example of equipment for producing packaged gel seasoning 10. Production equipment 30 is equipped with a stirring device 31, an injection device 32, a sealing device 35, and a heating device 36, in this order from the upstream side. In addition to these, production equipment 30 is equipped with liquid sending units SL1 and SL2, a conveying unit C, etc. No heating mechanism is provided in the liquid sending line downstream of stirring device 31. This production equipment 30 produces packaged gel seasoning 10 by preparing a liquid gelling agent mixture 39 that solidifies into a gel, sealing the prepared gelling agent mixture 39 in a sealed container 12, and heating it.

[0029] Stirring device 31 is used to prepare a liquid gelling agent mixture 39 that solidifies into a gel to form gel-like seasoning 11. Stirring device 31 includes a stirring container 40 that contains the raw materials for gel-like seasoning 11, a temperature control mechanism 41, and a stirring mechanism 42, and may be any commercially available stirring device as long as it is capable of controlling the temperature while stirring the raw materials contained in stirring container 40.

[0030] The temperature adjustment mechanism 41 heats the raw materials contained in the agitator 40 via the agitator 40 and cools them after heating. The temperature adjustment mechanism 41 includes a temperature adjuster 51 disposed on the outer surface of the agitator 40, and a temperature controller 52 that switches the heating and cooling of the temperature adjuster 51 on and off and adjusts the temperature when heating or cooling is on. The temperature controller 52 adjusts the temperature of the raw materials contained in the agitator 40 to a target temperature via the agitator 40.

[0031] The stirring mechanism 42 stirs the raw materials contained therein, maintaining the raw materials in a fluidized state through stirring. The stirring mechanism 42 includes a stirring unit 55, a motor 56, a drive controller 57, and the like. The stirring unit 55 has multiple stirring blades 61 and a rotating shaft 62. The rotating shaft 62 is a horizontal shaft whose longitudinal direction extends generally horizontally, but may also be a vertical shaft extending vertically or an oblique shaft extending in a direction intersecting the horizontal and vertical directions. The rotating shaft 62 is rotatably mounted relative to the wall plate of the stirring vessel 40, and the stirring blades 61 are fixed to the rotating shaft 62. As a result, the stirring blades 61 rotate integrally with the rotating shaft 62 by the motor 56. The drive controller 57 controls the motor 56 to switch the rotation of the stirring blades 61 on and off and adjust the rotation speed of the rotating blades.

[0032] In the stirring device 31, the gelling agent mixture 39 is prepared by the following method. First, in a stirring vessel 40, a liquid raw material having a salt concentration of 2% or less (including 0%) and a gelling agent in a mass ranging from 0.06% to 5% of the total mass of the gel seasoning 11 are mixed, and the mixture is stirred by a stirring mechanism 42 to produce a gelling agent mixture 39 in which the gelling agent is dispersed (gelling agent mixing step). While the gelling agent is being added to the liquid raw material, the liquid raw material may be stirred, or the stirring may be stopped, i.e., the liquid raw material is not stirred. The gelling agent may be added to the liquid raw material having a salt concentration of 2% or less by either a total addition method, in which the entire amount to be added is added at once, or an intermittent addition method, in which the entire amount to be added is added intermittently in multiple portions. When the gelling agent is added intermittently, the stirring mechanism 42 may be used to stir the liquid raw material between the preceding and subsequent additions.

[0033] In the gelling agent mixing step, by keeping the salt concentration of the liquid raw material at 2% or less, the gelling agent containing xanthan gum and carob bean gum is reliably dissolved without being unevenly distributed in the liquid in the next step, the first heating step described below. As a result, in the cooling step after the second heating step described below, the liquid gelling agent mixture 39 is reliably solidified into a gel, becoming the gelled seasoning 11. In this example, water is used as at least a part of the liquid raw material, and in the gelling agent mixing step, the gelling agent is added to this water, i.e., to the liquid raw material with a salt concentration of 0 (zero)%. However, the liquid raw material to which the gelling agent is added in the gelling agent mixing step may contain a salt-containing seasoning ingredient such as soy sauce instead of or in addition to water, as long as the salt concentration is 2% or less.

[0034] While stirring with stirring mechanism 42, this gelling agent mixture 39 is heated to at least 85°C, i.e., 85°C or higher, by temperature control mechanism 41 (first temperature-raising step), thereby dissolving the gelling agent into the liquid raw materials. The gelling agent may swell during the dissolution process. In the first temperature-raising step, by heating the liquid raw materials so that gelling agent mixture 39 is heated to 85°C or higher, the gelling agent containing xanthan gum and carob bean gum is reliably dissolved without being unevenly distributed in the liquid. As a result, in the second temperature-lowering step described below, the liquid gelling agent mixture 39 is reliably solidified into a gel, becoming gelled seasoning 11. The temperature reached by heating (85°C) is set based on the melting temperature of the gelling agent.

[0035] The stirring device 31 uses the stirring mechanism 42 to stir the gelling agent mixture 39, which has been heated to 85°C or higher in the first heating step, while cooling it to a temperature of 45°C or lower using the temperature adjustment mechanism 41 (temperature lowering step). No heating mechanism is provided in the liquid transfer line including the liquid transfer sections SL1, SL2, etc. downstream of the stirring device 31, and the gelling agent mixture 39 is kept at a temperature of 45°C or lower in this temperature lowering step, so that the temperature does not exceed 45°C, gelation is reliably suppressed, and the gelling agent mixture 39 is guided to the forming container 14 in a liquid state.

[0036] Furthermore, among the raw materials to be contained in gelled seasoning 11, those other than those mixed in the gelling agent mixing step are added to gelling agent mixture 39 and stirred between the gelling agent mixing step and the first temperature raising step (raw material mixing step). When producing gelled seasoning 11 with a salt concentration exceeding 2%, raw materials with a salt content corresponding to the target salt content, including those with a salt concentration exceeding 2%, are added and stirred in this raw material mixing step. When a liquid raw material with a salt concentration of 0%, such as water, is used in the gelling agent mixing step, the entire amount of the salt-containing raw materials is added in this raw material mixing step.

[0037] After the gelling agent is added, the gelling agent mixture 39 continues to be stirred by the stirrer 31 throughout the first heating step and the temperature decreasing step until it is sent to the injection device 32 by the liquid delivery section SL1. This maintains the gelling agent mixture 39 in a fluid state and inhibits gelation. A rotation speed of the stirring blade 61 of at least 5 rpm is preferred to ensure a fluid state sufficient to inhibit gelation. The rotation speed of the stirring blade 61 is more preferably in the range of 5 rpm to 40 rpm. A stirring speed of 40 rpm or less reliably inhibits the generation of bubbles compared to a stirring speed exceeding 40 rpm, resulting in a gelled seasoning 11 with reduced bubbles. In addition, since the stirring device 31 performs heating in the first heating step and cooling in the temperature decreasing step, these heating and cooling processes also cause the gelling agent mixture 39 to flow due to the liquid temperature distribution. However, the flow caused by such a liquid temperature distribution is extremely small compared to the flow caused by stirring at a stirring speed of 5 rpm, and is not considered to be active (intentional) stirring like the stirring performed by the stirring device 31.

[0038] The injection device 32 includes a tank 66, and a liquid delivery section SL1 connects the agitation vessel 40 of the agitation device 31 to the tank 66. The liquid delivery section SL1 is used to deliver the gelling agent mixture 39 being agitated in the agitation vessel 40 to the tank 66, and in this example is a liquid delivery pipe. A pump P1 is provided in this liquid delivery pipe, and the gelling agent mixture 39 in the agitation vessel 40 is delivered to the tank 66 by the pump P1, and is maintained in a fluid state by the delivery. The gelling agent mixture 39 contains two gelling agents, xanthan gum and carob bean gum, dissolved therein. The gelling agents are present in a mass range of 0.06% to 5% of the total mass of the gelled seasoning 11, and the temperature is 45°C or less. Therefore, gelation is suppressed even in the liquid delivery pipe, which is the liquid delivery section SL1 and does not have a heating mechanism, and the mixture is delivered to the injection device 32 downstream.

[0039] The injection device 32 includes a tank 66, a stirring mechanism 67, a container supply unit 68, a liquid delivery unit SL2, etc. The tank 66 stores the gelling agent mixture 39. The stirring mechanism 67 stirs the gelling agent mixture 39 to maintain a flowing state. Similar to the stirring mechanism 42, the stirring mechanism 67 includes a stirring unit 70, a motor 71, a drive controller 72, etc. Similar to the stirring unit 55, the stirring unit 70 includes multiple stirring blades 75 and a rotating shaft 76. The rotating shaft 76 is a vertical shaft whose longitudinal direction extends generally vertically, but may also be a horizontal shaft extending horizontally or an oblique shaft extending in a direction intersecting the horizontal and vertical directions. The rotating shaft 76 is rotatable, and the stirring blades 75 fixed to the rotating shaft 76 are rotated integrally with the rotating shaft 76 by the motor 71. The drive controller 72 controls the motor 71 to switch the rotation of the stirring blade 75 on and off and adjust the rotation speed of the blade.

[0040] As with the stirring blade 61, the stirring blade 75 preferably rotates at a speed of at least 5 rpm to achieve a fluid state sufficient to suppress gelation, and more preferably within the range of 5 rpm to 40 rpm. The tank 66 does not have a heating mechanism, and maintains the gelling agent mixture 39 at 45°C or below without heating it.

[0041] The liquid delivery section SL2 delivers and injects the gelling agent mixture 39 stirred in the tank 66 toward the molding container 14. In this example, the liquid delivery section SL2 includes a liquid delivery pipe SL2a and a nozzle SL2b, and the liquid delivery pipe SL2a has a liquid delivery device P2. The liquid delivery pipe SL2a and the nozzle SL2b do not have a heating mechanism. The nozzle SL2b, like the liquid delivery pipe SL2a, has a flow path for delivering the gelling agent mixture 39, i.e., a liquid delivery passage, and therefore can be considered a liquid delivery pipe. The liquid delivery device P2 is provided at the upstream end of the liquid delivery pipe SL2a, which is connected to a liquid delivery port formed, for example, at the bottom of the tank 66, and is a piston-type liquid delivery device that delivers the gelling agent mixture 39 from the tank 66. The gelling agent mixture 39 in the tank 66 is discharged by the liquid delivery device P2 through the liquid delivery pipe SL2a and from the nozzle SL2b provided at the downstream end of the liquid delivery pipe SL2a. A conveying path for the belt C1 of the conveying section C is provided below the nozzle SL2b, and the forming containers 14 are sequentially supplied onto this belt C1 by the container supply section 68. The gelling agent mixture 39 is poured from the nozzle SL2b into each of the sequentially supplied forming containers 14, and the formed containers 14 are contained therein.

[0042] The liquid supply pipe SL2a has an inner diameter of 6 mm, and the nozzle SL2b also has an inner diameter of 6 mm. Because these diameters are very small, they are easily cooled by the outside air. However, the gelling agent mixture 39 contains two gelling agents, xanthan gum and carob bean gum, dissolved in a mass of 0.06% to 5% of the total mass of the gelled seasoning 11. The gelling agent mixture is maintained at a temperature of 45°C or less. Therefore, gelation is suppressed even in the liquid supply pipe SL2a and nozzle SL2b, which have such small diameters and no heating mechanism, and the mixture is sequentially poured into multiple forming containers 14. Furthermore, gelation in the liquid supply pipe SL2a and nozzle SL2b is suppressed even when the operation of the manufacturing equipment is stopped, such as when pouring is stopped. Furthermore, the gelling agent mixture 39 does not gel even in a drain or the like provided in the manufacturing equipment 30, and thus can be subjected to CIP (Cleaning in Place) processing.

[0043] The conveying section C is for conveying the forming container 14. The conveying section C has a long belt C1 and a drive mechanism C2 that moves the belt C1 in the longitudinal direction. By movement of the belt C1, the forming container 14 containing the gelling agent mixture 39 is conveyed to the sealing device 35 and the heating device 36. The sealing device 35 has a lid material supplying section 80, and seals the gelling agent mixture 39 by sealing the lid material supplied from the lid material supplying section 80 onto the upper surface of the flange 18 (see FIG. 1) of the forming container 14 (containing step). In this way, the gelling agent mixture 39 cooled in the temperature-lowering step is sent by the liquid sending section SL1 and further by the liquid sending section SL2 via the tank 66 while being maintained at a temperature of 45°C or less, and is then contained in the forming container 14. The sealing device 35 is a sealing machine that seals a sheet-like lid material onto the formed container 14, but the sealing device is selected according to the type of sealed container, such as using a capper machine that fits the cap onto the formed container to seal it when the aforementioned cap is used as the lid material.

[0044] The heating device 36, provided downstream of the sealing device 35, heats the gelling agent mixture 39 in the sealed container 12 to at least 70°C. The heating device 36 includes an incubator 36a provided on the conveying path of the belt C1 and a temperature controller 36b that adjusts the temperature inside the incubator 36a. As an example, the incubator 36a is a thermostatic chamber that surrounds the conveying path of the belt C1. The internal temperature of the incubator 36a is adjusted to 70°C or higher, and the gelling agent mixture 39 in the sealed container 12 is heated to 70°C or higher while passing through this incubator 36a (second temperature-raising step). The incubator 36a is not limited to a thermostatic chamber as long as it can heat the gelling agent mixture 39 in the sealed container 12 to 70°C or higher. For example, a thermostatic bath sterilizer that immerses an object to be treated in order to sterilize the object can be used.

[0045] In the second heating step, the gelling agent mixture 39 in the sealed container 12 is statically heated. Statically heating means that the contents in the container are heated without any active external stirring, vibration, shaking, or other manipulation, i.e., the contents are heated while suppressing the flow of the contents due to external vibrations, etc. Therefore, a certain amount of slight vibration, such as vibration caused by transportation on a conveyor, is acceptable.

[0046] The gelling agent mixture 39 heated by the heating device 36 is cooled while being conveyed on the belt C1 (cooling step), and as a result of this cooling, it solidifies into a gel in the sealed container 12 to become the gelled seasoning 11, thereby obtaining the packaged gelled seasoning 10. The cooling may be natural cooling (allowed to cool) or may be actively (intentionally) performed using a cooling device. This cooling step is a step of lowering the temperature of the gelling agent mixture 39 until it gels, and therefore, if the aforementioned temperature lowering step is considered to be the first temperature lowering step, this cooling step can be considered to be the second temperature lowering step. [Example]

[0047] [Example 1] to [Example 6] Using the above-described manufacturing method using manufacturing equipment 30, packaged gelled seasonings 10 were manufactured as Examples 1 to 6. Gelled seasonings 11 of Examples 1 to 6 differ from one another in terms of raw materials or raw material blending ratios, and the raw materials and blending ratios are shown in Table 1. In the first heating step, gelling agent mixture 39 was heated to 85°C by heating, in the temperature-lowering step it was cooled to 45°C by cooling, and in the second heating step it was heated to 85°C by heating.

[0048] For each example, the presence or absence of blockage in the liquid transfer pipe of the production equipment 30 and the production of the gelled seasoning 11 were evaluated using the following evaluation method and criteria. The evaluation results are shown in Table 1. 1. Check for blockages in the fluid supply pipes The liquid delivery section SL1, liquid delivery pipe SL2a, and nozzle SL2b of the manufacturing equipment 30 were checked to see if any blockages had occurred, and if no blockages had occurred, they were evaluated as "none" (passed), and if a blockage had occurred, they were evaluated as "yes" (failed). 2. Evaluation of whether a gel-type seasoning was obtained The lid 15 of the sealed container 12 that had undergone the second temperature-lowering step was opened, and the formed container 14 was turned upside down to remove the contents. The state of gelation of the contents when removing the contents was visually confirmed. If the entire amount of the contents came out as a single gel-like mass without any part remaining in the formed container 14, it was deemed that a gel-like seasoning 11 had been obtained and evaluated as passing. If the contents had not solidified into a gel in the shape of the formed container 14 or if the shape had collapsed when removed from the formed container 14, it was deemed that a gel-like seasoning 11 had not been obtained and evaluated as failing.

[0049] Although slight tiny bubbles were visually observed in gel-type seasoning 11 obtained in Example 5, it had a stronger shape retention ability to maintain its shape than gel-type seasoning 11 obtained in Example 4. No bubbles were observed in gel-type seasoning 11 obtained in Example 6, and it had a stronger shape retention ability than gel-type seasoning 11 obtained in Example 5.

[0050] [Table 1]

[0051] [Comparative Example 1] to [Comparative Example 2] Packaged seasonings with ingredients or ingredient blending ratios different from those of Examples 1 to 6 were produced by the same production method as in Examples 1 to 6, and designated Comparative Examples 1 and 2. The ingredients and blending ratios are shown in Table 1.

[0052] Each comparative example was evaluated in the same manner as in Examples 1 to 6. The evaluation results are shown in Table 1.

[0053] [Example 7] to [Example 8] The liquid raw material used to mix the gelling agent in the gelling agent mixing step was prepared to have the components and composition shown in Table 2, to prepare Examples 7 and 8. The gelling agent shown in Table 2 was added to this liquid raw material to prepare gelling agent mixture 39. The production method, including the first heating step, the temperature decreasing step, the second heating step, and the cooling step, was carried out under the same conditions as in Example 1.

[0054] Examples 7 and 8 were evaluated in the same manner as Examples 1 to 6. The evaluation results are shown in Table 2.

[0055] [Table 2]

[0056] [Comparative Example 3] to [Comparative Example 7] The liquid raw material used to mix the gelling agent in the gelling agent mixing step was adjusted to the components and proportions shown in Table 2 to prepare Comparative Examples 3 to 7. The other conditions were the same as in Examples 7 and 8.

[0057] Comparative Examples 3 to 7 were evaluated in the same manner as Examples 1 to 6. The evaluation results are shown in Table 2.

[0058] [Example 9] to [Example 10] The temperature reached by cooling in the temperature lowering step was set to the temperature shown in Table 3, and while maintaining that temperature, the gelling agent mixture 39 was guided to the nozzle SL2b and placed in the molding container 14. Other conditions were the same as in Example 1, resulting in Examples 9 and 10.

[0059] Examples 9 and 10 were evaluated in the same manner as Examples 1 to 6. The evaluation results are shown in Table 3.

[0060] [Table 3]

[0061] [Comparative Example 8] to [Comparative Example 9] After the first temperature-raising step, a temperature-lowering step was carried out to reach the temperature shown in Table 3, and while maintaining that temperature, the gelling agent mixture 39 was guided to the nozzle SL2b and placed in the molding container 14, resulting in Comparative Examples 8 and 9. The other conditions were the same as in Example 1.

[0062] Comparative Examples 8 and 9 were evaluated in the same manner as Examples 1 to 6. The evaluation results are shown in Table 3.

[0063] [Example 11] to [Example 14] The temperatures reached by heating in the second temperature-raising step were set to the temperatures shown in Table 4, and the other conditions were the same as in Example 1, to give Examples 11 to 14.

[0064] Examples 11 to 14 were evaluated in the same manner as Examples 1 to 6. The evaluation results are shown in Table 4.

[0065] [Table 4]

[0066] [Comparative Example 10] to [Comparative Example 13] After the accommodation step, a second temperature-raising step was carried out to reach the temperatures shown in Table 4, and these were designated Comparative Examples 10 to 13. The other conditions were the same as in Example 1.

[0067] Comparative Examples 10 to 13 were evaluated in the same manner as Examples 1 to 6. The evaluation results are shown in Table 4. [Explanation of symbols]

[0068] 10 Containerized gel condiments 11 Gel seasoning 12 Sealed container 14 Molded containers 15 Lid 30 Manufacturing equipment 31 Stirring device 32 Injection device 35 Sealing device 36 Heating device 39 Gelling agent mixture 40 Stirring vessel 41 Temperature control mechanism 42 Stirring mechanism 61, 75 Stirring blade

Claims

1. A container-packed gel seasoning comprising a container and a gel seasoning contained in the container, The gel seasoning is Seasoning ingredients and Xanthan gum and carob bean gum as gelling agents Contains The mass of the gelling agent is in the range of 0.06% to 5% of the total mass of the gel seasoning. A gel-type seasoning in a container.

2. 2. The container-packed gel seasoning according to claim 1, wherein the gel seasoning is integrally formed in a shape that conforms to the inner shape of the container.

3. A method for producing a container-packed gel seasoning, comprising: a container; and a gel seasoning contained in the container, a gelling agent mixing step of mixing a gelling agent in an amount of 0.06% to 5% by mass relative to the total mass of the gel seasoning with a liquid raw material having a salt concentration of 2% or less, and stirring the mixture to obtain a gelling agent mixture in which the gelling agent is dispersed; a first temperature-raising step of raising the temperature of the gelling agent mixture to at least 85°C while stirring; a temperature-lowering step of lowering the temperature of the gelling agent mixture, which has been heated in the first temperature-highering step, to a temperature of 45° C. or less while stirring; a storing step of feeding the gelling agent mixture liquid, whose temperature has been lowered in the temperature lowering step, into the container through a liquid feed pipe while maintaining the temperature at 45°C or less, and storing the container therein, and then sealing the container; A method for producing a container-packed gel seasoning having the above composition.

4. 4. The method for producing a packaged gel seasoning according to claim 3, wherein the gelling agent is xanthan gum and carob bean gum.

5. The first temperature increasing step and the temperature decreasing step are 5. The method for producing a packaged gel seasoning according to claim 3 or 4, wherein the gelling agent mixture is stirred by rotating a stirring blade disposed in a stirring vessel containing the gelling agent mixture at a rotation speed of at least 5 rpm.

6. a second temperature-raising step of raising the temperature of the gelling agent mixture contained in the container to at least 70°C; The method for producing the packaged gel seasoning according to claim 3 or 4, comprising the steps of:

7. The method for producing a packaged gelled seasoning according to claim 6, wherein the second heating step comprises statically heating the gelling agent mixture in the container.

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