PROBLEM TO BE SOLVED: To provide preserve-topped gelatinized food product, obtained by putting preserve having pieces of grapefruit flesh, each having a size of about 1.5-3.0 cm and fruit sauce on yoghurt, at the stage of raw material liquid.SOLUTION: A package vessel 1 is made of synthetic resin and includes a container base part 11, an expanded space part 12 having a cross-section steeply increased in the circumferential direction at the upper end, and an upper space part 13 at the upper part of the expanded space part. The container base part 11 is charged with a yogurt raw material liquid 2, and thereafter, preserve 3 is dropped onto the raw material liquid, and the package vessel 1 is closed with a lid and cooled, to produce the food product. The expanded space part 12 absorbs dropping impact of the preserve against the raw material liquid, so that there are no traces of swing or dispersion of the raw material liquid 2 at the expanded space part 12 and/or the upper space part 13, and thereby, the preserve 3 and the yoghurt are formed into yoghurt A which enables a person eating to enjoy the taste, making the most use out of respective textures thereof.COPYRIGHT: (C)2009,JPO&INPIT【課題】 1.5~3cm程度の大きさのグレープフルーツ果肉とフルーツソースのプレザーブを原料液段階でその上に載置したヨーグルトを提供する。【解決手段】 充填容器1を,容器基部11と,その上端の断面積を外周方向に急拡大した拡開空間部12と,その上方の上位空間部13を備えた合成樹脂製とし,その容器基部11にヨーグルトの原料液2を充填供給した後に,この原料液にプレザーブ3を落下供給し,充填容器1を閉蓋冷却して製品とする。落下供給による原料液に対する衝撃を拡開空間部12が吸収し,原料液2の揺動や飛散による痕跡が拡開空間部12や上位空間部13に残ることがなく,プレザーブ3とヨーグルトをそれぞれの食味を生かした口腔内賞味をなし得るヨーグルトAとすることができる。【選択図】 図1
