Liquid food packaged in containers designed for various liquids.

Abstract

DEPCT6922 / 01 / 2569 The purpose of this invention is to provide food, in liquid form, packaged in a container. A convenient, delicious, and easy-to-make container for regular consumption, this invention provides food. Liquids of various types of liquids, which include (a) liquid components that are more than 70 percent by (a) the weight of the oil and / or fat, and (b) the liquid composition, which differs from the liquid composition of (a) As defined above, with viscosity ranging from 1 to 2000 millipascals•seconds in liquid food types. Multiple liquids; each liquid component is individually packaged;

Description

Multi-component container-packed liquid food

[0001] The present invention relates to a multi-component container-packed liquid food product.

[0002] As a containerized food product in which a plurality of liquid compositions are individually packaged, for example, a product in which ketchup and mustard are each filled in a small portion pack manufactured by Dispenpack Japan Co., Ltd. Also, Patent Documents 1 to 3 describe containerized foods in which a plurality of liquid compositions are each individually packaged.

[0003] JP 2002-051733 A International Publication No. 2019 / 131996 International Publication No. 2019 / 131997

[0004] Generally, food and beverage products are often water-based, and if a food contains a high concentration of fats and oils, it may become difficult to mix with other foods. In particular, for packaged foods, the important commercial value is that they can be used quickly and easily, but the commercial value may be impaired by the inclusion of a high concentration of fats and oils.

[0005] In view of the above circumstances, an object of the present invention is to provide a packaged liquid food product that contains a high concentration of oils and fats and can be used quickly and easily.

[0006] As a result of intensive research into the above-mentioned problems, the inventors have discovered that even when a liquid composition contains a high concentration of oils and fats, it is possible to provide an excellent packaged liquid food by using the liquid composition together with a liquid composition adjusted to a specific viscosity, and have thus completed the present invention.

[0007] The present invention includes, but is not limited to, the following aspects. [1] A container-packed liquid food product in which (a) a liquid composition containing more than 70% by weight of an oil or fat, and (b) a liquid composition having a viscosity of 1 to 2000 mPa·s and different from the liquid composition of (a) are individually packaged. [2] The food product according to [1], wherein the food product is a beverage. [3] The food product according to [1] or 2, wherein the food product is a concentrated beverage to be diluted and consumed. [4] The food product according to any of [1] to [3], wherein the food product is a single-use product. [5] The food product according to any of [1] to [4], wherein the container is capable of simultaneously releasing the liquid compositions (a) and (b) from the container. [6] The food product according to any of [1] to [5], wherein the container has at least two or more liquid-reservoir sections for containing the liquid compositions (a) and (b). [7] The food product according to [6], wherein each of the liquid-reservoir sections has a capacity of 50 mL or less. [8] The food according to any one of [1] to [7], wherein the liquid ratio of (a) / (b) is 0.1 to 10. [9] The food according to any one of [1] to [8], wherein (a) comprises safflower oil, sunflower oil, or MCT oil.

[10] The food according to any one of [1] to [9], wherein (a) comprises a glycerin fatty acid ester.

[11] The food according to any one of [1] to

[10] , wherein (a) has a viscosity of 1 to 2000 mPa·s.

[12] The food according to any one of [1] to

[11] , wherein (a) has a peroxide value of 10 or less.

[13] The food according to any one of [1] to

[12] , wherein the liquid composition of (b) comprises a flavoring and / or fruit juice.

[14] The food according to any one of [1] to

[13] , wherein (b) has a pH of 4 or less.

[0008] According to the present invention, even when a liquid composition contains a high concentration of oils and fats, by using it together with a liquid composition adjusted to a specific viscosity, an excellent packaged liquid food can be produced.

[0009] The present invention relates to a packaged liquid food product containing a plurality of liquid compositions, including (a) a liquid composition containing more than 70% by weight of an oil or fat, and (b) a liquid composition having a viscosity of 1 to 2000 and different from the liquid composition in (a).

[0010] The containerized liquid food of the present invention comprises a plurality of liquid compositions, (a) a liquid composition containing more than 70% by weight of fat or oil, and (b) a liquid composition different from the liquid composition of (a) above, each individually packaged in a separate liquid-storage section so as not to mix with each other, and in a preferred embodiment, the plurality of individually packaged liquid compositions are contained in a single package. Generally, a high fat or oil content can make mixing difficult, but by using a multi-component containerized food as in the present invention together with a liquid composition adjusted to a specific viscosity, it becomes easy to prepare a containerized food that can be used quickly and easily.

[0011] For example, by preparing a multi-component containerized food product as in the present invention, it is possible to blend a water-unstable component into a liquid composition containing a large amount of fats and oils, and by using fats and oils as the base material of the liquid composition, heat sterilization is not required, thereby making it possible to suppress deterioration of components and changes in flavor due to heat, hydrolysis due to the presence of water, etc.

[0012] Furthermore, by preparing a multi-component containerized food product as in the present invention, it is possible to prevent, for example, a specific component from reacting with another component and causing a change in physical properties. Examples of changes in physical properties include a reaction between iron and polyphenols in fruit juice, or anthocyanins and hydroxide ions, causing a change in physical properties and resulting in precipitation, or a reaction between calcium and pectin, causing gelation. For combinations that are prone to physical property changes when present in the same container, the components can be packaged separately, allowing the components, physical properties, and flavor of each liquid composition to be stably preserved.

[0013] In the present invention, the liquid composition (a) contains more than 70% by weight of fats and oils, and the fat and oil content may be 75% by weight or more, 80% by weight or more, 85% by weight or more, or 90% by weight or more.

[0014] The fats and oils used in the present invention can be any edible fats and oils, and for example, vegetable fats and oils such as safflower oil, palm oil, coconut oil, rapeseed oil, cottonseed oil, corn oil, sunflower oil, soybean oil, and wheat germ oil can be suitably used, and processed fats and oils can also be used. In a preferred embodiment of the present invention, the edible fats and oils contain safflower oil, sunflower oil, or MCT oil. MCT oil is also called medium-chain fatty acid oil, and is characterized by being digested and absorbed more quickly than general fats and oils, and therefore is less likely to accumulate in the body.

[0015] In addition to the oil or fat, the liquid composition (a) may contain an emulsifier, a thickener, an antioxidant, a pH adjuster, a fragrance, an excipient, etc. As an additive that plays a role of thickening, dispersing, or emulsifying, for example, beeswax, silicon dioxide, glycerin fatty acid ester, etc. may be blended into the liquid composition.

[0016] Because the liquid composition (a) contains a large amount of fats and oils, the peroxide value is preferably 10 or less, more preferably 8 or less, even more preferably 6 or less, and may be 4 or less or 2 or less. By lowering the peroxide value of the liquid composition (a), there is an advantage in that the oxidative deterioration odor of the oil is reduced.

[0017] A liquid composition containing fats and oils may contain, in addition to fats and oils, emulsifiers, thickeners, antioxidants, pH adjusters, flavorings, excipients, etc. When the base material is not fats and oils, it is possible to increase the Brix value (Bx) and decrease the water activity by blending a large amount of sugars, etc., thereby making sterilization unnecessary. In this case, the Brix value of the liquid composition can be, for example, 10 to 50 or 60 to 90.

[0018] The liquid composition according to the present invention stably disperses the components and further imparts an optimum viscosity for pouring onto food or mixing into beverages after extraction from a container, so that the viscosity of the liquid composition (a) is adjusted to 1 to 2000 Pa s. On the other hand, the viscosity of the liquid composition (b) is not particularly limited and may be adjusted appropriately depending on the application, but it is preferable to adjust it to 1 to 2000 Pa s. The viscosity of the liquid composition according to the present invention can be measured at 21°C using an SV-type (tuning fork vibrating) viscometer, and can be, for example, 2 mPa·s or more, 3 mPa·s or more, 4 mPa·s or more, 5 mPa·s or more, 6 mPa·s or more, 10 mPa·s or more, 1700 mPa·s or less, 1600 mPa·s or less, 1500 mPa·s or less, 1400 mPa·s or less, 1200 mPa·s or less, 1000 mPa·s or less, 800 mPa·s or less, 500 mPa·s or less, 400 mPa·s or less, or 300 mPa·s or less. The viscosity of the liquid composition according to the present invention is preferably in the range of 4 to 1700 mPa·s, more preferably 5 to 1600 mPa·s, and even more preferably 6 to 1500 mPa·s. If the viscosity is too low, depending on the application, it may not be possible to obtain a suitable thickness for pouring onto food or mixing into a beverage after extraction from the container. Furthermore, if the viscosity is too high, depending on the application, a satisfactory texture or flavor may not be obtained, or the liquid composition may remain on the bottom or wall of the container, making it difficult to use up. Furthermore, the viscosities of the multiple liquid compositions may be the same or different. For example, the viscosity of one liquid composition may be less than 150 mPa·s, and the viscosity of the other liquid composition may be 150 mPa·s or more. If the difference in viscosity between multiple liquid compositions is too large, the liquid compositions will be difficult to mix with each other during use, so the difference in viscosity can be, for example, less than 1400 Pa·s, less than 1200 Pa·s, less than 1000 Pa·s, less than 700 Pa·s, less than 500 Pa·s, less than 250 Pa·s, less than 200 Pa·s, less than 150 Pa·s, less than 100 Pa·s, less than 50 Pa·s, or less than 20 Pa·s.

[0019] The viscosity of the liquid composition may be adjusted appropriately by known methods, and viscosity modifiers or thickeners such as surfactants may be used, and suitable examples include pectins such as LM pectin and HM pectin, carrageenans such as κ-carrageenan, λ-carrageenan, and ι-carrageenan, guar gum, xanthan gum, tamarind gum, propylene glycol, carboxymethylcellulose (CMC), locust bean gum, mannan, inulin, gum arabic, arabinogalactan, ghatti gum, karaya gum, guar gum, psyllium seed gum, gellan gum, tamarind seed gum, alginic acid, sodium alginate, pregelatinized starch, hydroxypropyl starch, and phosphate cross-linked starch. When preparing a beverage by mixing with a liquid such as water, milk, or alcohol, a beverage having an optimal viscosity may be prepared by adjusting the viscosity and ingredients of the liquid composition based on the ingredients of the diluent.

[0020] The liquid composition according to the present invention may contain a component that imparts a flavor to food. In a preferred embodiment, the liquid composition, particularly the liquid composition (b), contains, for example, a flavoring, fruit juice, or roasted plant extract. Any known flavoring can be used as the flavoring without limitation (see, for example, Section II, Food Flavorings, of the Japan Patent Office's "Collection of Well-Known and Commonly Used Techniques (Flavors)"). In one embodiment, the liquid composition according to the present invention, particularly the liquid composition (a), may be free of a flavoring or fruit juice, and may also be free of an oil-based flavoring. Here, an oil-based flavoring is a liquid flavoring obtained by dissolving a flavor base in a vegetable oil or the like, such as natural essential oils. Examples of flavors of the flavoring that can be used include the following: (1) Citrus: Orange flavor, lemon flavor, lime flavor, grapefruit flavor, yuzu flavor, sudachi flavor, etc. (2) Berry: Strawberry flavor, raspberry flavor, blueberry flavor, etc. (3) Tropical fruit: Mango flavor, papaya flavor, guava flavor, passion fruit flavor, lychee flavor, etc. (4) Fruit: Apple flavor, grape flavor, pineapple flavor, banana flavor, peach flavor, melon flavor, apricot flavor, plum flavor, cherry flavor, etc. (5) Tea / Coffee: Green tea flavor, oolong tea flavor, black tea flavor, coffee flavor, etc. (6) Dairy: Milk flavor, cream flavor, butter flavor, cheese flavor, yogurt flavor, etc. (7) Meat: Beef flavor, pork flavor, chicken flavor, etc. (8) Herb / Spice: Asafoetida flavor, ajowan flavor, anise flavor, angelica flavor, fennel flavor, allspice flavor,Cinnamon flavor, cassia flavor, chamomile flavor, mustard flavor, cardamom flavor, caraway flavor, cumin flavor, clove flavor, pepper flavor, coriander flavor, sassafras flavor, savory flavor, Japanese pepper flavor, shiso flavor, juniper berry flavor, ginger flavor, star anise flavor, horseradish flavor, sage flavor, thyme flavor, tarragon flavor, dill flavor, chili pepper flavor, jujube flavor, nutmeg flavor, basil flavor, parsley flavor, marjoram flavor, rosemary flavor, laurel flavor, wasabi flavor, etc. (9) Mint flavors: peppermint flavor, spearmint flavor, Japanese peppermint flavor, etc. (10) Nut flavors: almond flavor, cashew nut flavor, peanut flavor, hazelnut flavor, walnut flavor, chestnut flavor, macadamia nut flavor, pecan nut flavor, pistachio flavor, Brazil nut flavor, coconut flavor, etc. (11) Western liquor flavors: (11) Flavors based on grains: wine flavor, whiskey flavor, brandy flavor, rum flavor, gin flavor, liqueur flavor, etc. (12) Grain-based: sesame flavor, corn flavor, potato flavor, sweet potato flavor, cooked rice flavor, bread flavor, etc. (13) Sugar-based: honey flavor, maple syrup flavor, sugar flavor, brown sugar flavor, molasses flavor, etc. (14) Other: cocoa flavor, vanilla flavor, etc. Examples of fruit juices include citrus juices such as orange, lemon, lime, grapefruit, yuzu, and sudachi; berry juices such as strawberry, raspberry, and blueberry; tropical fruit juices such as mango, papaya, guava, passion fruit, and lychee; and juices of apple, grape, pineapple, banana, peach, melon, apricot, plum, and cherry.

[0021] Roasted plant extracts refer to extracts obtained by subjecting raw plant materials to roasting and extraction. Examples of raw plant materials for roasted plants (roasted plant products) include tea leaves belonging to Camellia sinensis, such as green tea, black tea, oolong tea, and pu-erh tea; grains belonging to the grass family, legume family, and Polygonaceae family, such as Job's tears, brown rice, barley, and buckwheat; and coffee beans belonging to the genus Coffea, Rubiaceae. The extract may contain one type of roasted plant extract or multiple types of roasted plant extracts.

[0022] The liquid composition of the present invention may contain common ingredients used in foods and beverages, such as sweeteners, acidulants, pH adjusters, preservatives, and colorants. In one embodiment, the liquid composition of the present invention, particularly the liquid composition (a), may not contain a spice extract. Here, the spice extract is obtained by extracting flavor and pungent components from various spices using steam distillation or the like, and examples thereof include ginger extract and cinnamon extract.

[0023] The pH of the liquid composition according to the present invention is not particularly limited, but in the case of liquid composition (b), it can be, for example, 1.0 to 7.0, preferably 2.0 to 5.0 or 2.5 to 4.0. The method for adjusting the pH is not particularly limited, and for example, known acidulants or pH adjusters can be used, allowing each liquid composition to have an optimal pH. The pH of the liquid composition can be measured at 21°C using a pH meter or the like.

[0024] The salt equivalent concentration of the liquid composition according to the present invention is preferably less than 1%, from the viewpoint of flavor suitability in beverages and food sauces, and may be 0.01 to 0.9%, or 0.1 to 0.8%.

[0025] The containerized liquid food of the present invention may contain a functional ingredient in at least one liquid composition. In the present invention, the term "functional ingredient" refers to an ingredient that is absorbed into the body and provides various nutritional or health benefits. Examples of such functional ingredients include those used as active ingredients in foods for special dietary uses, health foods (foods for specified health uses, nutrient-functional foods), functional foods, nutritional supplements, health supplements, nutritionally fortified foods, nutritionally balanced foods, and supplements. In one embodiment, when a functional ingredient is incorporated into a food, the nutritional information may include the name of the ingredient and its content per unit of food, or the name of the ingredient and its content per recommended daily intake as a functional ingredient. Therefore, the functional ingredient may be contained as an ingredient in a food such as fruit juice, or may be incorporated separately as a formulation.

[0026] The functional component according to the present invention may be either fat-soluble or water-soluble, and a fat-soluble functional component and a water-soluble functional component may be used in combination.

[0027] Examples of fat-soluble functional ingredients include coenzyme Q10, curcumin, tocotrienol, testosterone, menthol, fatty acids, carotenoids, resveratrol, fat-soluble vitamins, sesamin, α-lipoic acid, saw palmetto extract, St. John's wort (hpericin), royal jelly (decenoic acid), hesperidin, nobiletin, quercetin, kaempferol, myricitrin, daidzein, glycitein, genistein, myricetin, stilbene, and combinations of two or more thereof. Examples of fatty acids include highly unsaturated fatty acids (PUFAs) such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), as well as oleic acid, lauric acid, myristic acid, linoleic acid, palmitic acid, and the like. Examples of carotenoids include α-carotene, β-carotene, lutein, lycopene, astaxanthin, zeaxanthin, cryptoxanthin, fucoxanthin, and xanthophyll, and examples of fat-soluble vitamins include vitamin A, vitamin D, and vitamin K.

[0028] Examples of water-soluble functional ingredients include anthocyanins, glucosamine, collagen, water-soluble vitamins (such as B vitamins and vitamin C), minerals, amino acids, proteins, peptides, caffeine, catechins, flavonoids other than catechins, polyphenols, and combinations of two or more of these. Water-insoluble functional ingredients can also be used, such as iron, calcium, lactic acid bacteria, bifidobacteria, and combinations of two or more of these.

[0029] The content of the functional component in the liquid composition containing the functional component is not particularly limited, but can be, for example, 0.001 to 100 wt %, preferably 0.01 to 67 wt %, more preferably 0.1 to 35 wt %, and may be 1 to 20 wt % relative to the total amount of the liquid composition containing the functional component. The content of the functional component in the liquid composition depends on the type of functional component, but may be, for example, 3 wt % or more, 5 wt % or more, or even 10 wt % or more.

[0030] Containerized Liquid Food The food product of the present invention is a multi-component containerized liquid food product, and in the present invention, a container is used in which multiple liquid compositions can be individually packaged (individually wrapped) so as not to mix with other liquid compositions. In the present invention, any container can be used as long as it can individually package each of the multiple liquid compositions, but it is preferable to use a container with two or more storage sections. There are no particular restrictions on the number of storage sections as long as there are two or more, but the number of storage sections is preferably four or less, more preferably three or less, and even more preferably two. There are no particular restrictions on the capacity of each storage section, but it can be, for example, 1 to 50 ml, preferably 1.5 to 40 ml, and more preferably 2 to 20 ml. The capacity of each storage section may be the same or different.

[0031] In a preferred embodiment, the containerized liquid food of the present invention is a single-use product, and is eaten after mixing two or more liquid compositions filled in the food container. Although the containerized liquid food can be eaten directly, in a preferred embodiment, the containerized liquid food of the present invention is consumed after pouring the two or more liquid compositions filled in the container onto the food, in which case the liquid compositions filled in the container are typically edible sauces. There are no particular restrictions on the food onto which the containerized liquid food can be poured, as long as it is food, and examples include yogurt, ice cream, shaved ice, pudding, jelly, pancakes, crepes, rice cakes, crackers, cheese, bread, salad, marinades, pasta, etc.

[0032] In another preferred embodiment, the packaged liquid food of the present invention is a concentrated beverage that is consumed by mixing two or more liquid compositions filled in a container with another liquid. The diluent used to dilute the concentrated beverage is not particularly limited, and suitable liquids include water, carbonated water, an aqueous alcohol (ethanol) solution, milk, soy milk, and the like. Milk, in particular, is rich in nutrients and has the effect of mellowing out any unpleasant flavors derived from functional ingredients and making the beverage more palatable. Therefore, diluting the beverage with milk can provide a more delicious and healthy beverage. The dilution ratio for diluting the packaged liquid food of the present invention with a diluent is not particularly limited, but a dilution of 2.0 to 20.0 times is preferred, a dilution of 3.0 to 15.0 times is more preferred, and a dilution of 4.0 to 12.0 times is even more preferred. When preparing a beverage from the packaged liquid food of the present invention, the beverage may be an alcoholic or non-alcoholic beverage.

[0033] In the present invention, ingredients appropriate for the diluent can be incorporated into the liquid composition to adjust the properties of the beverage when the liquid food is mixed with the diluent. For example, because LM pectin forms a gel with divalent metal ions such as calcium, incorporating LM pectin into a liquid composition increases the viscosity when diluted with milk, resulting in a smoothie-like texture. Furthermore, because HM pectin gels in the presence of acid or sugar, incorporating HM pectin into a liquid composition allows the viscosity of the beverage to be changed by mixing it with a liquid containing acid or sugar. The viscosity of the beverage prepared by diluting the packaged liquid food of the present invention with a diluent is not particularly limited, and it may be a low-viscosity beverage or a high-viscosity beverage such as a smoothie. The viscosity of the beverage when consumed may be, for example, 0.5 to 100 mPa·s or 1 to 60 mPa·s, or 0.5 to 10 mPa·s or 20 to 60 mPa·s depending on the type of beverage.

[0034] The container used in the present invention is not particularly limited in material or shape, as long as it can individually package multiple liquid compositions. The container material can be any material commonly used for beverage containers, such as metal containers such as aluminum cans and steel cans, resin containers such as PET bottles, glass bottles, and paper containers. In a preferred embodiment, the container of the present invention is made of resin, and examples thereof include small-volume portion packs (Dispenpack Japan), two-compartment Cosmo Packs (Kanae), two-compartment ready-to-use packages (Joy Pack Blister Type, Kanae), and partition-breaking small pouch packaging bags (Comack). In a preferred embodiment, the container-packed liquid food of the present invention can simultaneously release multiple liquid compositions with a single action.

[0035] In the containerized liquid food of the present invention, when a liquid composition requires heat sterilization, it may be heat-sterilized before being filled into a container, or it may be heat-sterilized after being filled into a container. Alternatively, only a portion of a plurality of liquid compositions may be heat-sterilized. In the present invention, aseptic filling at low temperatures may be employed. The conditions for heat sterilization are not particularly limited, but may be, for example, treatments prescribed by the Food Sanitation Act. Specifically, the conditions may be 60 to 150°C, preferably 90 to 150°C, and more preferably 110 to 150°C, for 1 second to 60 minutes, preferably 1 second to 30 minutes. In the case of canned beverages, retort sterilization (e.g., heat sterilization at 121°C for 7 minutes while applying appropriate pressure) may be employed. In the case of resin containers, UHT sterilization (e.g., holding the beverage composition at 120 to 150°C for 1 second to several tens of seconds) may be employed. However, hot pack sterilization, film sterilization, etc. may also be employed as needed. For example, in the case of retort sterilization, the treatment can be carried out under conditions of about 10 to 30 minutes at 110 to 130°C, preferably about 10 to 20 minutes at 120 to 125°C, and in the case of UHT sterilization, the treatment can be carried out under conditions of about 120 to 150°C, for about 1 to 120 seconds, preferably about 130 to 145°C, for about 30 to 120 seconds. The sterilization step when producing the containerized food of the present invention is preferably carried out separately for each liquid composition to be filled into each storage portion in order to prevent unintended mixing or contamination before filling, thereby minimizing deterioration of functional ingredients and flavor up to the filling step.

[0036] The containerized liquid food of the present invention can be produced, for example, by a production process including a step of preparing two or more liquid compositions and a step of filling each of the prepared two or more liquid compositions into separate containers. The order of the steps can also be changed, or new steps can be added as appropriate. For example, a sterilization step can be added, or a step of removing residues by filtration or the like can be inserted.

[0037] The container-packed liquid food according to the present invention contains at least two liquid compositions, each of which has a different composition. The liquid composition according to the present invention refers to a liquid composition prepared for consumption. When preparing the liquid composition, any known mixing device can be used, such as a paddle mixer, a homomixer, or, if necessary, a high-pressure homomixer.

[0038] The present invention will be described in detail below with reference to specific examples, but the present invention is not limited to the following examples. Furthermore, in this specification, unless otherwise specified, concentrations and the like are based on mass (weight), and numerical ranges are stated as including their endpoints.

[0039] Evaluation Methods (1) pH The pH of the liquid composition was measured at 21°C. (2) Salt Concentration The sodium content of the sample obtained by the dilute acid extraction method was measured by atomic absorption spectrometry, and the salt concentration was calculated by multiplying by a predetermined coefficient (2.54). (3) Peroxide Value Measurement was performed using the acetic acid-chloroform method. First, the liquid composition was dissolved in a mixture of chloroform and acetic acid (2:3), and nitrogen substitution was performed. Next, a saturated potassium iodide solution was added and reacted in a dark place at room temperature, and then water was added and allowed to penetrate, and titration was performed with a sodium thiosulfate standard solution (0.01 mol / L) using a 1% starch solution as an indicator.

[0040] Production Example 1: Smoothie (Banana Flavor) Solutions A and B were prepared according to the formulations shown in the table below. Solution A was prepared by mixing DHA, a functional ingredient reported to have anticoagulant and neutral fat-lowering effects, with other ingredients to make 1 L. Safflower oil (Nissin Oillio, Nissin Ichiban Shibori Benihana Oil) was used as the edible oil base for Solution A. Solution B was prepared by first adding sugar and a thickener (LM pectin) to water, heating and stirring at 80°C for 10 minutes, and then adding the remaining ingredients to make 1 L (salt concentration: 0.1%). Liquid A was not sterilized, while Liquid B was sterilized at 93°C for 30 seconds. 3 mL of Liquid A and 10 mL of Liquid B were then filled into a resin container (1 cm apart from the openings of each liquid container) equipped with two liquid storage compartments, and the container was sealed after nitrogen substitution to produce a single-use container-packed liquid food product (peroxide value of Liquid A: 1.2 meq / kg). The viscosity of Liquid B at 21°C was measured using an SV-type viscometer and found to be approximately 240 mPa·s.

[0041] The container-packed food product thus produced was opened in one action and placed in a cup, and 120 mL of milk was added thereto and stirred to prepare a smoothie-like beverage (SV viscosity: approximately 5 mPa s). Although DHA is fat-soluble and easily oxidized, by using a two-component container-packed food product as in the present invention, a delicious beverage could be easily obtained.

[0042]

[0043] Production Example 2: Smoothie (Strawberry Flavor) Liquids A and B were prepared according to the formulations shown in the table below. Liquid A was prepared by mixing functional ingredients (DHA and EPA), which are highly unsaturated fatty acids and have been reported to have anticoagulant and neutral fat-lowering effects, with other ingredients to make 1 L. Sunflower oil (Showa Sangyo, Olein Rich Premium Healthy Sunflower Oil) was used as the edible fat base for Liquid A. Liquid B was prepared by first adding sugar and a thickener (LM pectin) to water, heating and stirring at 80°C for 10 minutes, and then adding the remaining ingredients to make 1 L (salt concentration: 0.6%). Liquid A was not sterilized, while Liquid B was sterilized at 93°C for 30 seconds. 3 mL of Liquid A and 10 mL of Liquid B were then filled into a resin container equipped with two liquid storage compartments (1 cm apart from the openings of each liquid storage compartment) and sealed after nitrogen substitution to produce a single-use containerized liquid food product. The viscosity of Solution A at 21° C. was measured using an SV type viscometer and was found to be about 70 mPa·s.

[0044] The container-packed food product thus produced was opened in one action and placed in a cup, and 120 mL of milk was added and stirred to prepare a smoothie-like beverage (SV viscosity: approximately 5 mPa s). Although DHA and EPA are fat-soluble and easily oxidized, by using a two-component container-packed food product as in the present invention, a delicious beverage could be easily obtained.

[0045]

[0046] Production Example 3: Smoothie (Blueberry Flavor) Solutions A and B were prepared according to the formulations shown in the table below. Solution A was prepared by mixing bifidobacteria, a type of lactic acid bacteria with beneficial properties reported to regulate the intestines, with other ingredients to make 1 L. Wheat germ oil (Summit Oil) was used as the edible oil base for Solution A. Solution B was prepared by first adding sugar and a thickener (LM pectin) to water, heating and stirring at 80°C for 10 minutes, and then adding the remaining ingredients to make 1 L. Solution A was not sterilized, while Solution B was sterilized at 93°C for 30 seconds. 3 mL of Solution A and 10 mL of Solution B were then filled into a resin container (1 cm apart from the openings of each liquid container) equipped with two liquid storage compartments, purged with nitrogen, and sealed to produce a single-use containerized liquid food product. The viscosity of Solution A at 21°C was measured using an SV-type viscometer and found to be approximately 90 mPa·s.

[0047] The produced container-packed food was opened in one action and placed in a cup, and 120 mL of milk was added and stirred to prepare a smoothie-like beverage (SV viscosity: approximately 5 mPa s). Although bifidobacteria are generally unstable to heat and oxygen, by preparing a two-component container-packed food as in the present invention, a delicious food could be easily obtained.

[0048]

[0049] Production Example 4: Smoothie (Grape Flavor) Solutions A and B were prepared according to the formulations shown in the table below. Solution A contained iron (ferric pyrophosphate), a functional ingredient that is often inadequately ingested, and was adjusted to 1 L by mixing it with other ingredients. Wheat germ oil (Summit Oil) was used as the edible fat and oil used as the base for Solution A. Solution B was prepared by first adding sugar and a thickener (HM pectin) to water, heating and stirring at 80°C for 10 minutes, and then adding the remaining ingredients to adjust the volume to 1 L. Solution A was not sterilized, while Solution B was sterilized at 93°C for 30 seconds. 3 mL of Solution A and 10 mL of Solution B were then filled into a resin container equipped with two liquid storage compartments (1 cm apart from the openings of each liquid storage compartment) and sealed after nitrogen substitution to produce a single-use containerized liquid food product.

[0050] The produced container-packed food was opened in one action and placed in a cup, and 120 mL of milk was added and stirred to prepare a smoothie-like beverage (SV viscosity: approximately 5 mPa s). Generally, ferric pyrophosphate is poorly soluble in water and tends to precipitate with the polyphenols in fruit juice. However, by preparing the product as a two-component container-packed food according to the present invention, a delicious food product could be easily obtained.

[0051]

[0052] Production Example 5: Smoothie (Black Sesame Flavor) Solutions A and B were prepared according to the formulations shown in the table below. For Solution A, calcium (calcium chloride), a functional ingredient that is often inadequately ingested, was mixed with other ingredients to make 1 L. Wheat germ oil (Summit Oil) was used as the edible fat and oil that served as the base for Solution A. For Solution B, sugar and a thickener (HM pectin) were first added to water, and the mixture was heated and stirred at 80°C for 10 minutes. The remaining ingredients were then added to make 1 L (salt concentration: 0.1%). Solution A was not sterilized, while Solution B was sterilized at 93°C for 30 seconds. 3 mL of Solution A and 10 mL of Solution B were then filled into a resin container equipped with two liquid storage compartments (1 cm apart from the openings of each liquid storage compartment) and sealed after nitrogen substitution to produce a single-use containerized liquid food product.

[0053] The produced container-packed food was opened in one action and placed in a cup, and 120 mL of milk was added and stirred to prepare a smoothie-like beverage (SV viscosity: approximately 7 mPa·s). Although calcium generally reacts easily with thickeners such as pectin, by using a two-component container-packed food as in the present invention, a delicious food product could be easily obtained.

[0054]

[0055] Production Example 6: Smoothie (Sesame and Soybean Flour Flavor) Liquids A and B were prepared according to the formulations shown in the table below. Liquid A was prepared by blending a fat-soluble functional ingredient (sesamin) with other ingredients to make 1 L. MCT oil (Nissin Oillio, Nissin MCT Oil) was used as the edible fat base for Liquid A. Liquid B was prepared by first adding sugar and a thickener to water, heating and stirring at 80°C for 10 minutes, and then adding the remaining ingredients to make 1 L (salt concentration: 0.1%). Liquid A was not sterilized, while Liquid B was sterilized at 93°C for 30 seconds. After that, 3 mL of Liquid A and 10 mL of Liquid B were filled into a resin container (1 cm between the openings of each liquid container) equipped with two liquid storage compartments, purged with nitrogen, and sealed to produce a single-use containerized liquid food product. The viscosity of Liquid A at 21°C was measured using an SV-type viscometer and found to be approximately 100 mPa·s.

[0056] The container-packed food product was opened in one action and placed in a cup, and 120 mL of milk was added and stirred to prepare a smoothie-like beverage (SV viscosity: approximately 5 mPa·s). Sesamin is fat-soluble and easily oxidized, but by packaging it as a two-component container-packed food product as in the present invention, a delicious food product could be easily obtained.

[0057]

[0058] Production Example 7: Edible Sauce (Strawberry Flavor) Liquids A and B were prepared according to the formulations shown in the table below. Liquid A was prepared by mixing functional ingredients (DHA and EPA), which are highly unsaturated fatty acids and have been reported to have anticoagulant and neutral fat-lowering effects, with other ingredients to make 1 L. Sunflower oil (Showa Sangyo, Olein Rich Premium Healthy Sunflower Oil) was used as the edible fat base for Liquid A. Liquid B was prepared by first adding sugar and a thickener (HM pectin) to water, heating and stirring at 80°C for 10 minutes, and then adding the remaining ingredients to make 1 L (salt concentration: 0.6%). Liquid A was not sterilized, while Liquid B was sterilized at 93°C for 30 seconds. 3 mL of Liquid A and 10 mL of Liquid B were then filled into a resin container equipped with two liquid storage compartments (1 cm apart from the openings of each liquid storage compartment) and sealed after nitrogen substitution to produce a single-use containerized liquid food product. The viscosity at 21° C. was measured using an SV type viscometer and was found to be about 70 mPa·s for Solution A and about 230 mPa·s for Solution B.

[0059] The container-packed food product thus produced was opened in one action and poured over 200 mL of yogurt to be used as an edible sauce. Although DHA and EPA are fat-soluble and easily oxidized, by using the two-component container-packed food product of the present invention, a delicious food product could be easily obtained.

[0060]

[0061] Production Example 8: Edible Sauce (Blueberry Flavor) Liquids A and B were prepared according to the formulations shown in the table below. Liquid A was prepared by mixing bifidobacteria, a type of lactic acid bacteria with other ingredients and a functional ingredient reported to have beneficial effects such as intestinal regulation, with other ingredients to make 1 L. Wheat germ oil (Summit Oil) was used as the edible fat and oil used as the base for Liquid A. Liquid B was prepared by first adding sugar and a thickener (HM pectin) to water, heating and stirring at 80°C for 10 minutes, and then adding the remaining ingredients to make 1 L. Liquid A was not sterilized, while Liquid B was sterilized at 93°C for 30 seconds. 3 mL of Liquid A and 10 mL of Liquid B were then filled into a resin container (1 cm apart from the openings of each liquid container) equipped with two liquid storage compartments, purged with nitrogen, and sealed to produce a single-use containerized liquid food product. The viscosity of Liquid A at 21°C was measured using an SV-type viscometer and found to be approximately 90 mPa·s.

[0062] The produced container-packed food was opened in one action and used as an edible sauce for hot cakes. Although bifidobacteria are generally unstable to heat and oxygen, by making it into a two-component container-packed food as in the present invention, a delicious food can be easily obtained.

[0063]

[0064] Production Example 9: Edible Sauce (Strawberry Flavor) Liquids A and B were prepared according to the formulations shown in the table below. Liquid A was prepared by mixing a fat-soluble functional ingredient (vitamin D) with other ingredients to make 1 kg. Oleogel (ADEKA, Box Oil sp.) was used as the edible oil and fat base for Liquid A. Liquid B was prepared by first adding sugar and a thickener (HM pectin) to water and heating and stirring at 80°C for 10 minutes, then adding the remaining ingredients to make 1 L (salt concentration: 0.6%). Liquid A was not sterilized, while Liquid B was sterilized at 93°C for 30 seconds. 3 mL of Liquid A and 10 mL of Liquid B were then filled into a resin container equipped with two liquid storage compartments (1 cm apart from the openings of each liquid storage compartment) and sealed after nitrogen substitution to produce a single-use containerized liquid food product. The viscosity at 21° C. was measured using an SV type viscometer and found to be about 1570 mPa·s for Solution A and about 230 mPa·s for Solution B.

[0065] The container-packed food product thus produced was opened in one action and used as an edible sauce for hot cakes. Although vitamin D is generally unstable against heat and oxygen, by making it into a two-component container-packed food product as in the present invention, a delicious food product can be easily obtained.

[0066]

Claims

DEPCT6922 / 01 / 25691. Food in liquid form packaged in containers, food containing: (a) a liquid component containing more than 70 percent by weight of oil and / or fat; and (b) a liquid component, different from the liquid component of (a) as defined above, with a viscosity of 1 to 2000 millipascals•sec, in which each liquid component is individually packaged.

2. Food under claim 1, in which the food is a beverage.

3. Food under claim 1 or 2, in which the food is a beverage.

4. Food under claim 1 or 2, which is a single-use food.

5. Food under claim 1 or 2, in which the container is designed to simultaneously release the liquid components of (a) and (b) from the container.

6. Food under claim 1 or 2, in which the container incorporates two or more liquid compartments designed to store the liquid components of (a) and (b).

7. Food under claim 6, in which the volume of each liquid compartment is 50 ml or less. 8.Foods under claim 1 or 2, where the liquid ratio (a) / (b) is from 0.1 to 10⁹. Foods under claim 1 or 2, where (a) contains safflower oil, sunflower oil, or MCT oil.

10. Foods under claim 1 or 2, where (a) contains fatty acid glycerin esters.

11. Foods under claim 1 or 2, where the viscosity of (a) is from 1 to 2000 millipascals•sec.

12. Foods under claim 1 or 2, where the peroxide value of (a) is 10 or less.

13. Foods under claim 1 or 2, where the liquid component of (b) contains flavorings and / or fruit juices.

14. Foods under claim 1 or 2, where the pH of (b) is 4 or less.