JP2009124949A - White sauce containing ingredients - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a white sauce containing ingredients having less variations in the amount of ingredients charged, as well as, tasting pleasant in the mouth. <P>SOLUTION: The white sauce containing ingredients includes pulverized egg shells having an average particle diameter of 1 μm or smaller. The content of the pulverized egg shells in the white sauce containing ingredients can be in the range of 0.01-5 wt.%. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a white sauce containing ingredients that are uniformly filled with ingredients.

  In recent years, there are many foods that can be eaten immediately without taking time, for example, foods that can be eaten only by heating. As such a product, for example, there is a product using a white sauce such as a container-filled gratin, doria, white stew. These products make a large amount of white sauce and are filled in small portions, but when making and filling white sauce containing ingredients, the ingredients will settle in the tank before filling, When filled, there was a problem that the amount of ingredients varied greatly.

  Therefore, Patent Document 1 discloses that the addition of a thickener containing a predetermined gum can significantly suppress aggregation, precipitation, and floating of content components such as soup.

However, the white sauce containing ingredients to which a thickener such as gum was added was not sticky because the stickiness peculiar to the thickener was felt.
JP 2006-109739 A

  An object of the present invention is to provide a white sauce containing ingredients that has a small variation in the filling amount of the ingredients and has a good mouthfeel.

The white sauce with ingredients according to the present invention is
Contains finely ground eggshell having an average particle size of 1 μm or less.

  In the white sauce containing ingredients, the content of the finely pulverized eggshell may be 0.01 to 5%.

  ADVANTAGE OF THE INVENTION According to this invention, the dispersion | variation in the filling amount of an ingredient is small, and the white sauce containing an ingredient with good mouthfeel can be obtained. This is expected to increase the effective use of eggshell and the demand for white sauce containing ingredients.

  Hereinafter, the ingredient-containing white sauce according to an embodiment of the present invention will be described. In the present embodiment, “%” means “mass%”.

1. White sauce with ingredients The white sauce with ingredients according to the present embodiment contains a white sauce and ingredients. White sauce contains finely pulverized eggshells having an average particle size of 1 μm or less. In addition to the white sauce itself, the white sauce containing ingredients according to the present invention includes foods using white sauce, such as stew and gratin.

  Hereinafter, components of the white sauce containing ingredients according to the present embodiment will be described.

1.1. White sauce The white sauce used for the white sauce containing ingredients according to the present embodiment is, for example, milk raw materials such as flour, milk and fresh cream, butter and solids in addition to the finely ground eggshell having an average particle size of 1 μm or less Can contain fats and oils, salt, chicken bouillon, sodium glutamate and other seasonings, sugars and other sugars, vitamin E and other antioxidants, spices, colorants OLE_LINK2, OLE_LINK2 flavors, preservatives, etc. .

1.2. Ingredients Ingredients used in the white sauce containing ingredients according to the present embodiment are not particularly limited. For example, seafood such as shrimp, scallops, crabs, etc., vegetables such as onions, mushrooms, carrots, potatoes, and mushrooms. And macaroni.

  The content of the ingredients is preferably 1 to 70%, more preferably 5 to 50% with respect to the whole white sauce containing ingredients. When the content is less than 1%, it is difficult to see variation in the filling amount of the ingredients, and when the content is more than 70%, the balance with the white sauce is poor.

1.3. Finely pulverized eggshell In the present invention, the “eggshell” of “finely pulverized eggshell” refers to a shell of a bird's egg, particularly a shell of a chicken egg. Egg shell is mainly composed of calcium carbonate and contains about 2% protein.

  The eggshell (also referred to as “finely pulverized eggshell”) used in the white sauce containing ingredients according to the present embodiment is obtained by pulverizing raw eggshell itself or eggshell powder obtained by roughly pulverizing raw eggshell.

  The average particle diameter of the pulverized eggshell is 1 μm or less, preferably 0.01 μm to 0.6 μm. When the average particle size of the pulverized eggshell is 1 μm or less, components such as proteins contained in the pulverized eggshell are exposed and can function efficiently. In particular, when the average particle diameter of the pulverized eggshell is 0.6 μm or less, the effect can be further enhanced. If the average particle size of the finely pulverized eggshell is less than 0.01 μm, it tends to agglomerate and is inferior in dispersibility, so that it may be difficult to disperse the whole white sauce.

  Finely pulverized eggshells can be 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, and bead mill. These pulverizers can be used alone or in combination of two or more.

  The finely pulverized eggshell is particularly preferably pulverized by wet pulverization using a bead mill in that a finely pulverized eggshell having an average particle diameter of 1 μm or less and a narrow particle size distribution can be obtained. 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, the eggshell is wet-pulverized to an average particle size of 1 μm or less (preferably 0.01 μm to 0.6 μm), whereby a creamy finely ground eggshell-containing slurry is obtained. The slurry can be added to the white sauce as it is.

  Moreover, you may use the finely pulverized eggshell 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 is such that the ratio of the particle diameter of 1 μm or less is 50% or more, and the ratio of the particle diameter 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 of the finely ground eggshell is preferably 0.1 to 0.8, and more preferably 0.1 to 0.7. Aggregation can be suppressed when the coefficient of variation of the pulverized eggshell is 0.1 to 0.8.

  The content of the finely pulverized eggshell is preferably 0.01% to 5%, more preferably 0.05% to 3% with respect to the white sauce containing ingredients. If the content is less than the above range, a sufficient effect cannot be obtained, and if the content is more than the above range, the smell of finely ground eggshell may affect the flavor of the white sauce containing ingredients. is there.

1.4. Method for Producing White Sauce with Ingredient The white sauce with ingredient according to the present embodiment is obtained, for example, by the following production method.

  First, a white sauce is produced. For example, add white butter in a kettle, add flour and stir to make roux. Add milk, salt, white pepper, chicken bouillon, nutmeg, finely ground eggshell, fresh water, etc. Can be produced.

  Next, cook ingredients and mix with white sauce. For example, put butter in a double kettle equipped with a stirrer, add onion slices and sauté, add white wine and mushroom slices, and stir with heating. Then, add the white sauce to the double kettle equipped with a stirrer, stir and mix, reach 90 ° C, add fresh cream, boiled macaroni, and heat and stir to obtain a white sauce containing ingredients. Can do. The obtained white sauce containing ingredients is subdivided into packaging containers (paper containers, trays, pouches, etc.). Moreover, you may heat-sterilize at 70 to 130 degreeC as needed, and may freeze. Note that not all ingredients need to be premixed in the white sauce before filling. For example, if you want the number of ingredients to be the same for each packaging container, mix some ingredients after filling. Can do.

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

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

2.1.1. Raw material (1) Raw material eggshell (average particle size: 11.0μm (Zenno Co., Ltd., QP, manufactured by Egg Station))
(2) Purified water 2.1.2. 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

2.1.3. Preparation method of finely pulverized eggshell By charging 8 kg of purified water into a mixing tank connected to a bead mill, charging 2 kg of raw eggshell, and performing a circulating operation of the wet bead mill (returning the slurry crushed by the mill to the tank) A finely ground eggshell-containing slurry was prepared.

  By pulverizing with a wet bead mill for a predetermined time (5, 15, 60 minutes), slurry containing finely pulverized eggshells (finely pulverized eggshells 1 to 3) having different particle diameters was obtained.

2.1.4. Measurement of average particle size and particle size distribution 0.3 g of a sample (slurry eggshell-containing slurry) was dispersed in 10 g of purified water and irradiated with ultrasonic waves for 1 minute, and then subjected to a particle size analyzer. When adding the dispersant, two drops were added before ultrasonic irradiation.

  Further, when measuring the particle size distribution of the raw eggshell, first, 0.1 g of the raw eggshell is dispersed in 10 g of purified water, 4 g of this dispersion is dispersed in 20 g of purified water, and then irradiated with ultrasonic waves to give a test sample. It was.

  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 eggshells 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 7.78 μm, respectively). ), 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 eggshells, 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 them, the particle size distribution of the finely pulverized eggshell in which the average particle diameter of the finely pulverized eggshell is 0.12 μm is 50% or more when the particle size is 0.5 μm or less, and the ratio of the particle diameter of 2 μm or more is It was 5% or less.

  Hereinafter, a finely ground egg shell having an average particle diameter of 0.12 μm is referred to as a finely ground egg shell 1, a finely ground egg shell having an average particle diameter of 0.59 μm is referred to as a finely ground egg shell 2, and an average particle diameter is 0.94 μm. Experiments were conducted using the finely pulverized eggshell as the finely pulverized eggshell 3.

2.2. Production of white sauce with ingredients 2.2.1. Examples 1-3
The ingredient containing white sauce which concerns on Examples 1-3 was manufactured with the following processes.

  First, add butter into a kettle, add flour and stir to make roux, and then add milk, salt, white pepper, chicken bouillon, nutmeg, finely ground eggshell, and fresh water to heat and stir to make a white sauce. .

  Next, butter was put in a double kettle equipped with a stirrer and melted. After adding onion slices and sauteed, white wine and mushroom slices were added and heated and stirred. Here, the white sauce was added and stirred and mixed, and after reaching 90 ° C., fresh cream and boiled macaroni were added and further heated and stirred to obtain 100 kg of white sauce containing ingredients. 250 g of the obtained white sauce containing ingredients was filled into a paper container.

  The blending ratio of each material is as follows.

(1) White sauce White sauce was 58% of the total. The blending ratio in 58% of white sauce is as follows.

2% butter
Flour 3.5%
40% milk
Salt 0.5%
White pepper 0.1%
Chicken bouillon 1%
Nutmeg 0.1%
Finely ground eggshell 1%
Shimizu residue (2) Overall The total of the following materials was 100%.

White sauce 58%
3% butter
Onion slice 7%
2% white wine
Mushroom slice 7%
Fresh cream 13%
Macaroni 10%
In addition, the pulverized eggshells used in Examples 1 to 3 are as shown in Table 1.

2.2.2. Comparative Examples 1-4
In Comparative Example 1, instead of the finely ground eggshell used in Examples 1 to 3, a raw material eggshell (average particle size: 11.0 μm (manufactured by Zenno Co., Ltd., Kuppie, Egg Station)) was used as a comparative example. 2, calcium carbonate (average particle size: 13.4 μm (manufactured by Kanto Chemical Co., Ltd., special grade)) is used. In Comparative Example 3, xanthan gum (trade name “Echo Gum” (manufactured by Dainippon Pharmaceutical Co., Ltd.)) is used. A white sauce containing ingredients was produced in the same manner as in Examples 1 to 3. In addition, in order to make it substantially the same as the viscosity of the white sauce containing ingredients of Examples 1 to 3, the blending amount of the xanthan gum of Comparative Example 3 was 0.1%, and the viscosity of the obtained sauce was 8.5 Pa · s. (BH viscometer, rotor No. 3 × 10 rpm, 55 ° C.).

  Moreover, in the comparative example 4, the white sauce containing ingredients was manufactured similarly to Examples 1-3, without including the finely pulverized eggshell used in Examples 1-3.

2.3. Test example 1
The degree of variation in the filling amount of the ingredients of the white sauce containing ingredients according to Examples 1 to 3 and Comparative Examples 1 to 4 and the difference in flavor were evaluated. The degree of variation in the filling amount of the ingredients of the white sauce containing ingredients was evaluated in the following four stages.

<Evaluation>
A: Variation is very small.

    ○: Small variation.

    (Triangle | delta): Although dispersion | variation is a little large, it is a grade which does not have a problem.

    X: Variation is very large.

  The evaluation results of Test Example 1 are shown in Table 1.

  According to Table 1, when the white sauce with ingredients contains finely pulverized eggshell having an average particle size of 1 μm or less, the variation in the filling amount of ingredients is small, and the white sauce with ingredients that has a very good mouthfeel It was confirmed that it can be obtained. In particular, it was confirmed that by using a finely pulverized eggshell having an average particle size of 0.6 μm or less, a variation in the filling amount of the ingredients was very small and a white sauce containing ingredients with a very good flavor could be obtained.

2.4. Test example 2
In Test Example 2, as shown in Table 2, the degree of variation in the filling amount of ingredients of white sauce containing ingredients according to Examples 1, 4 to 8 and Comparative Example 4 having different contents of finely pulverized eggshell 1 And evaluated for flavor. The degree of variation in the filling amount of the ingredients of the white sauce containing ingredients was evaluated in the above four stages.

  Specifically, instead of the content of finely pulverized eggshell 1 in Example 1 of 1%, in Examples 4 to 9, the content of finely pulverized eggshell 1 was 5%, 3%, and 0.1%, respectively. 0.05% and 0.01%.

  According to Table 2, the content of the finely pulverized eggshell is 0.01% or more and 5% or less with respect to the white sauce containing the ingredients, so that there is no problem with the variation in the filling amount of the ingredients. It was confirmed that a white sauce can be obtained. In particular, by making the content of finely pulverized eggshell 0.1% or more with respect to the white sauce containing ingredients, variation in the filling amount of the ingredients is very small and the white sauce containing ingredients having a very good mouthfeel. It was confirmed that it can be obtained.

  However, for the white sauce containing ingredients according to Example 4, the smell unique to eggshell was slightly felt.

3. Action Effect The white sauce containing ingredients according to the present embodiment contains finely pulverized eggshells having an average particle size of 1 μm or less. Thereby, since the dispersion | variation in the filling amount of ingredients is very small, and the white sauce containing ingredients with a very good mouthfeel can be obtained, the expansion of demand can be aimed at. Moreover, the eggshell can be effectively used.

Claims (2)

  White sauce with ingredients, containing finely ground eggshell with an average particle size of 1 μm or less.   The white sauce containing ingredients according to claim 1, wherein the content of the finely ground eggshell is 0.01 to 5% with respect to the whole white sauce containing ingredients.