JP2009089679A - Heat sterilized pasta sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide heat sterilized past a sauce mixed with basil, and capable of retaining basil flavor in spite of the fact that it is heat-sterilized. <P>SOLUTION: The heat sterilized past a sauce mixed with basil is mixed with egg shell powder. The average particle diameter of the egg shell powder is preferably 1 μm or below. Furthermore, the mixing amount of the egg shell powder is preferably 0.01-5% based on the product. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a pasteurized pasteurized sauce that can retain the aroma of basil in a pasteurized pasteurized sauce containing basil, even though pasteurized eggshell powder is used.

Basil is an annual plant native to India belonging to the Labiatae family and has a favorable aroma unique to basil. As a food utilizing the preferable fragrance unique to basil, pasta sauce is known in which a basil paste with shredded basil leaves is blended.

By the way, basil leaves have a unique and preferred scent immediately after harvesting, but when producing pasta sauce blended with basil on an industrial scale, it is necessary to sterilize by heating to conserve it. When heat sterilization treatment was performed, the scent of basil disappeared, and there was a problem that a pasta sauce retaining the scent of basil could not be obtained.

As a method for producing herb-containing sauces with good herb flavor, for example, JP 2001-352949 A (Patent Document 1) adds herbs after cooling the cooked sauce to 70 ° C. or lower, A method of heat sterilization is disclosed. However, in the production method of Patent Document 1, although the basil fragrance remains to some extent, it is difficult to say that it is satisfactory.

JP 2001-352949 A

An object of the present invention is to provide a heat-sterilized pasta sauce that can retain the aroma of basil in a heat-sterilized pasta sauce blended with basil, even though it is heat-sterilized.

As a result of intensive research on blended raw materials in order to achieve the above object, the present inventor unexpectedly retains the scent of basil even if heat sterilization is performed if eggshell powder is blended. The present inventors have found that this can be done and have completed the present invention.

That is, the present invention
(1) Heat-sterilized pasta sauce blended with basil, heat-sterilized pasta sauce blended with eggshell powder,
(2) The heat-sterilized pasta sauce of (1), wherein the eggshell powder has an average particle size of 1 μm or less,
(3) The heat-sterilized pasta sauce of (1) or (2), wherein the blending amount of the eggshell powder is 0.01 to 5% with respect to the product,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the heat-sterilized pasta sauce which mix | blended basil can provide the heat-sterilized pasta sauce which can hold | maintain the scent of basil by mix | blending eggshell powder | flour in spite of performing heat sterilization. . Thereby, the effective use of eggshell powder and the expansion of demand for basil sauce are expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.

Basil in the present invention is an annual grass native to India belonging to Lamiaceae, whether it is raw basil, heat-treated basil, frozen-treated basil or the like, and edible oil, salt, sugar, vinegar, etc. Oiled processed products, salted processed products, sweetened processed products and pickled processed products mixed with seasonings, heat-treated products, frozen processed products, and the like can be used.

This invention is characterized by mix | blending eggshell powder in the heat-sterilized pasta sauce which mix | blended the said basil. The egg shell powder used in the present invention refers to a product obtained by pulverizing a bird egg, preferably a chicken egg shell. The main component of eggshell is calcium carbonate, which contains about 2% protein. The presence of this protein is thought to contribute greatly to the retention of the basil aroma.

The eggshell powder may have an average particle size that does not become rough when it is blended in the sauce (specifically, 20 μm or less), preferably 1 μm or less, and more preferably 0.01-0. By using finely crushed eggshell powder (hereinafter referred to as finely pulverized eggshell powder) to 6 μm, the protein contained in the eggshell is efficiently exposed on the surface of the eggshell powder and retains the aroma of basil. be able to. Here, if the average particle size of the finely ground egg shell powder is less than 0.01 μm, the powder tends to aggregate and may have poor dispersibility. On the other hand, if it exceeds 1 μm, the aroma of basil tends to be difficult to be retained. It can be seen.

The finely pulverized eggshell powder described above is obtained by mechanical pulverization using a pulverizer such as a vibration mill, ball mill, shaker or hammer mill, turbo mill, fine mill, jet mill, bantam mill, grinder mill, cutter mill, or bead mill. These pulverizers can be used alone or in combination of two or more.

The finely pulverized eggshell powder is particularly pulverized by wet pulverization using a bead mill in that a finely pulverized eggshell powder having an average particle size of 1 μm or less and a narrow particle size distribution can be obtained. preferable. Examples of the bead mill include Star Mill LMZ (manufactured by Ashizawa Finetech Co., Ltd.), OB mill (manufactured by Turbo Industry Co., Ltd.), Super Apex Mill (manufactured by Kotobuki Industries Co., Ltd.), and the like.

By using a bead mill, wet-pulverized eggshell powder having an average particle diameter of preferably 1 μm or less (more preferably 0.01 to 0.6 μm), a creamy finely crushed eggshell powder-containing slurry is obtained. By adding the slurry as it is to a food or the like, it can be used while preventing aggregation of the finely pulverized eggshell powder.

Moreover, you may use the finely pulverized eggshell powder obtained by drying the said slurry. It does not specifically limit as a drying method, It can implement by the method generally performed, such as spray drying and freeze-drying. Further, an excipient such as dextrin and an emulsifier such as sucrose fatty acid ester may be appropriately added to the slurry before drying.

The particle size distribution of the finely pulverized eggshell powder is such that the ratio of the particle size of 1 μm or less is 50% or more, and the ratio of the particle size of 10 μm or more is preferably 5% or less. More preferably, the ratio of the particle size of 0.5 μm or less is 50% or more, and the ratio of the particle size of 2 μm or more is 5% or less.

The coefficient of variation indicating the particle size distribution state of the finely pulverized eggshell powder is preferably 0.1 to 0.8, and more preferably 0.1 to 0.7. When the coefficient of variation of the finely pulverized eggshell powder is 0.1 to 0.8, it is difficult to agglomerate, so that the dispersibility is excellent and the basil aroma can be maintained.

The amount of eggshell powder blended is preferably 0.01 to 5%, more preferably 0.05 to 3% with respect to the product in order to maintain the aroma of basil. When the amount of eggshell powder is less than the above range, it is difficult to sufficiently obtain the effect of retaining the aroma of basil. On the other hand, when it exceeds the above range, the effect of retaining the aroma of basil according to this is difficult to obtain. Not only is it unsatisfactory, but there is a tendency for the flavor of eggshell powder to be found.

In addition to the above-mentioned raw materials, the heat-sterilized pasta sauce of the present invention includes rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils. Or these refined oils (salad oil), fats and oils obtained by chemical and enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, etc., or various spice oils Edible oils and fats such as oil, vinegar, salt, soy sauce, miso, miso, amino acids, nucleic acid-based flavors such as umami seasonings, sugar, starch syrup, reduced dextrin, sorbitol, oligosaccharides and other sugars, citric acid, malic acid, Acid materials such as citrus juice, spices, flavors, ascorbic acid, antioxidants such as vitamin E, pigments, xanthan gum, tamarind seed gum, modified starch, pectin , Gelatin, flour thickener, egg yolk, phospholipase A treated egg yolk, lecithin, lysolecithin, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, etc., milk, cream, cheese, garlic Ingredients such as ingredients such as nuts such as pine nuts and cashew nuts can be appropriately selected and blended as long as the effects of the present invention are not impaired.

Moreover, what is necessary is just to produce the manufacturing method of the heat-sterilized pasta sauce of this invention according to a conventional method except mix | blending basil and eggshell powder which are the essential raw materials of this invention at arbitrary time.

Although the heat sterilization method performed in order to provide preservability can be performed in either a pasteurization method performed at 100 ° C. or lower and a high temperature sterilization method performed at a temperature higher than 100 ° C., it maintains the basil aroma at 100 ° C. or lower. The pasteurization method performed is preferred. Furthermore, in the present invention, after the heat sterilization, it may be stored frozen.

Next, the present invention will be described in more detail based on the following examples. The present invention is not limited to these.

1. Preparation of finely pulverized eggshell powder In this example, finely pulverized eggshell powder was prepared so as to have a predetermined average particle size and particle size distribution under the following conditions. More specifically, the raw eggshell powder dispersion (slurry) in which eggshell powder (hereinafter referred to as “raw eggshell powder” to be distinguished from finely pulverized eggshell powder) is dispersed in purified water. The raw eggshell powder was wet pulverized using a wet bead mill under the following conditions.

1-1. Raw material (1) Raw material eggshell powder (average particle size: 11.0 μm (manufactured by Zenno Co., Ltd., Kuppie, Egg Station))
(2) Purified water

1-2. Crushing (wet grinding) conditions Wet bead mill: Star mill LMZ2 (manufactured by Ashizawa Finetech Co., Ltd.)
Beads: zirconia, Φ0.3mm
Bead filling rate: 85% (based on grinding chamber capacity); space rate 49%
Rotor peripheral speed: 12m / s

1-3. Preparation method of finely pulverized eggshell powder Charge 8 kg of purified water to a mixing tank connected to a bead mill, add 2 kg of raw eggshell powder, and perform circulation operation of the wet bead mill (return the slurry crushed by the mill to the tank) Thus, a finely pulverized eggshell powder-containing slurry was prepared.

By pulverizing with a wet bead mill for 5 minutes, 15 minutes, and 60 minutes, three types of finely pulverized eggshell powder-containing slurries with different particle sizes were obtained.

  Next, 250 g of each of the three types of finely pulverized eggshell powder-containing slurries obtained in different particle sizes was weighed into 500 ml eggplant flasks and ethanol baths (PSL-50, Tokyo Rika Kikai Co., Ltd. )) For about 1 hour. The frozen finely pulverized eggshell powder-containing slurry is lyophilized together with the eggplant flask in a freeze dryer (EYELA FD-80, Tokyo Rika Kikai Co., Ltd.), and then pulverized (Milcer 600DG, Iwatani Corporation) for 30 seconds. A finely pulverized eggshell powder (finely pulverized eggshell powders 1 to 3) was obtained.

1-4. After 0.06 g of a sample for measuring average particle size and particle size distribution (micronized eggshell powder) was dispersed in 0.24 g of purified water, 0.3 g of this dispersion was dispersed in 10 g of purified water and irradiated with ultrasonic waves for 1 minute. Then, it was subjected to a particle size distribution meter. When adding the dispersant, two drops were added before ultrasonic irradiation.

In the case of raw eggshell powder, first, 0.1 g of raw eggshell powder was dispersed in 10 g of purified water, 4 g of this dispersion was dispersed in 20 g of purified water, and then irradiated with ultrasonic waves to prepare test specimens.

The particle size distribution measurement was performed using an ultrasonic irradiator (3 minutes, 40 W) with a built-in apparatus. The average particle diameter was the median diameter. The measurement apparatus and measurement conditions in the particle size distribution measurement are as follows.
Particle size distribution meter: Microtrac MT3300EXII (Nikkiso Co., Ltd.); Laser diffraction type refractive index: 1.68 (literature value of calcium bicarbonate); Water (dispersion medium) 1.33
Dispersant: Aron A-6330 (polycarboxylic acid polymer, manufactured by Toagosei Co., Ltd.)
The average particle diameters of the finely ground egg shell powders 1 to 3 are 0.12 μm (measurement range of particle diameter: 0.03 to 0.58 μm) and 0.59 μm (measurement range of particle diameter: 0.19 to 7.7), respectively. 78 μm) and 0.94 μm (measurement range of particle diameter: 0.45 to 7.78 μm), and their coefficient of variation (CV) was 0.70, 0.67, and 0.57, respectively.

Moreover, as for the particle size distribution of these finely pulverized eggshell powders, the ratio of the particle diameter of 1 μm or less was 50% or more, and the ratio of the particle diameter of 10 μm or more was 5% or less. Among these, the particle size distribution of the finely pulverized eggshell powder in which the average particle size of the finely pulverized eggshell powder is 0.12 μm is such that the ratio of the particle size of 0.5 μm or less is 50% or more and the particle size is 2 μm or more. The ratio was 5% or less.

Hereinafter, the finely pulverized eggshell powder having an average particle diameter of 0.12 μm is referred to as eggshell powder 1, the finely pulverized eggshell powder having an average particle diameter of 0.59 μm is referred to as eggshell powder 2, and the finely pulverized powder having an average particle diameter of 0.94 μm. The eggshell powder is referred to as eggshell powder 3 and the raw eggshell powder having an average particle diameter of 11.0 μm is referred to as eggshell powder 4.

2. 2. Method for producing heat-sterilized pasta sauce blended with basil 2-1. [Examples 1 to 4]
The heat-sterilized pasta sauce according to Examples 1 to 4 was manufactured by the following steps.
In a kneader, raw materials having the following blending ratio were added and stirred with heating. After reaching 90 ° C., the heating and stirring was stopped, and immediately after filling the pouch with 20 g of hot pack, it was sealed and a pasteurized sauce with heat sterilization was produced. In addition, the eggshell powders 1-4 used in Examples 1-4 are as shown in Table 1.

<Combination ratio>
Oligosaccharide 20%
15% chopped basil leaves (basil mince)
Salt 8%
Eggshell powder 0.7%
Xanthan gum 0.5%
Olive oil residue ――――――――――――――――――――――――――――――――
Total 100%

2-2. [Comparative Examples 1 and 2]
In place of eggshell powder used in Examples 1 to 4, calcium carbonate was used in Comparative Example 1, and in Example 2, except that eggshell powder was removed, heat-sterilized pasta sauce was used. Made.

2-3. [Test Example 1]
The heat-sterilized pasta sauce obtained in Examples 1 to 4 and Comparative Examples 1 and 2 was stored at room temperature (20 ° C.) for 1 month and evaluated for the flavor of basil. The evaluation results are shown in Table 1.

From Table 1, Examples 1-4 which mix | blended eggshell powder are compared with the comparative example 1 which mix | blended calcium carbonate, and the comparative example 2 which did not mix | blend eggshell powder, Despite performing heat sterilization, It is understood that the basil aroma is retained. In particular, Examples 1 to 3 blended with finely pulverized eggshell powder having an average particle diameter of 1 μm or less (more preferably, Examples 1 and 2 blended with finely pulverized eggshell powder having an average particle diameter of 0.6 μm or less) It is understood that the aroma of

2-4. [Examples 5 to 7]
Pasteurized sauce was prepared by the same method as in Example 1 except that the blending amounts of eggshell powder 1 used in Example 1 were 0.01%, 0.05%, and 3%, respectively.

2-5. [Test Example 2]
Example 1 and Examples 5 to 7 and Comparative Example 2 The heat-sterilized pasta sauce obtained was stored at room temperature (20 ° C.) for 1 month, and the basil flavor was evaluated. The evaluation results are shown in Table 2. The evaluation symbols in the table are the same as those in Test Example 1.

From Table 2, it was confirmed that the basil fragrance was maintained despite the heat sterilization by setting the blending amount of eggshell powder to 0.01% or more based on the product. In particular, it is understood that the aroma of basil is remarkably maintained by setting the blending amount of eggshell powder to 0.05% or more based on the product.

Claims (3)

Heat-sterilized pasta sauce blended with eggshell powder in heat-sterilized pasta sauce blended with basil. The pasteurized sauce after heat sterilization according to claim 1, wherein the eggshell powder has an average particle size of 1 µm or less. The heat-sterilized pasta sauce according to claim 1 or 2, wherein a blending amount of the eggshell powder is 0.01 to 5% with respect to the product.