JP2005198550A5 - - Google Patents

Description

Carbonara Sauce Manufacturing Method

The present invention relates to a method for producing a carbonara sauce that exhibits a relatively low viscosity even when egg yolk and natural cheese are contained in a high concentration even though it is retort-treated, and that maintains a smooth state. .

Unlike other pasta dishes, carbonara is characterized by the use of a sauce containing egg yolk with heat coagulation properties. Therefore, when cooking carbonara at home, simply mix the main ingredients such as egg yolk and cheese, if necessary, without warming, so that the egg yolk in the sauce is not boiled and the state becomes bosoboso A relatively low-viscosity sauce is used, and boiled pasta is quickly mixed with the sauce for cooking.

On the other hand, pasta sauce can be stored for a long period of time, and can be eaten simply by heating in a hot water bath or microwave oven. For example, retort pasta sauce filled in a heat-resistant container such as a retort pouch or can is commercially available. . This retort pasta sauce is usually so-called heat-sterilized under the conditions that the product temperature at the center of the sauce is equivalently heated at 120 ° C. for 4 minutes or has an equivalent or better effect in order to impart long-term storage. Retort processing is applied. However, since the heating conditions for the retort treatment are extremely intense compared to cooking stew processing etc., when the above-mentioned carbonara sauce for cooking at home is simply applied as a retort pasta sauce, The egg yolk in the inside solidified during the retort treatment, and the whole sauce was in a state of vomit, and there was an inconvenience that a sauce that maintained a smooth state could not be obtained.

Therefore, various improved methods have been proposed in the past to solve such problems. For example, Japanese Patent No. 3139973 (Patent Document 1) discloses that a retort sauce for carbonara that is smooth and has little browning is obtained by containing a sugar alcohol or further containing an emulsifier such as lysolecithin. . In addition, JP-A-10-191936 (Patent Document 2) discloses a yolk-containing food material that has been refined after heating and coagulating a suspension obtained by adding starch and water to egg yolk. It is disclosed to obtain a carbonara retort sauce having a smooth state by using.

However, the carbonara retort sauce obtained by any of the above-mentioned methods is still maintained to be sufficiently smooth although it is maintained to a certain degree of smoothness. When natural cheese is contained at a high concentration, specifically 1.0% or more, the whole sauce exhibits a high viscosity, which makes it difficult to mix with boiled pasta.

Japanese Patent No. 3139773 JP-A-10-191936

Therefore, an object of the present invention is to provide a carbonara sauce that has a relatively low viscosity and maintains a smooth state even if it contains egg yolk and natural cheese in a high concentration even though it is retort-treated. The manufacturing method of this is provided.

As a result of earnest research on various conditions such as raw materials used and each process in order to achieve the above object, the present inventors have made use of the raw material for carbonara sauce in the production of carbonara sauce before filling the container. Rather than simply mixing an egg yolk with cheese, first homogenize the cheese and a specific emulsifier in an aqueous medium, then mix the homogenate with the egg yolk, and the carbonara sauce is a specific gum When xanthan gum was included, surprisingly, even if egg yolk and natural cheese were contained at a high concentration, it was found that a carbonara sauce having a relatively low viscosity and maintaining a smooth state was obtained. It came to be completed.

That is, the present invention
(1) A carbonara sauce containing xanthan gum, wherein the cheese and monoacyl hydrophilic emulsifier are homogenized in an aqueous medium, and then the homogenate and egg yolk are mixed,
(2) The method for producing a carbonara sauce according to (1), wherein the homogenization of the cheese and the monoacyl hydrophilic emulsifier is performed at 50 ° C or higher.
(3) A method for producing a carbonara sauce according to (1) or (2), in which 0.5 part or more of a monoacyl hydrophilic emulsifier is homogenized in an aqueous medium with respect to 100 parts of natural cheese in cheese, (4) monoacyl The method for producing a carbonara sauce according to any one of (1) to (3), wherein the type hydrophilic emulsifier is lysophospholipid,
(5) The method for producing a carbonara sauce according to any one of (1) to (4), wherein xanthan gum is contained in an amount of 0.01 to 0.2% with respect to the entire source part excluding ingredients.
(6) Carbonara of any one of (1) to (5), containing 1.0% or more of egg yolk in terms of raw egg yolk and 1.0% or more of cheese in terms of natural cheese with respect to the entire source part excluding ingredients Manufacturing method for sauce,
(7) The method for producing the source for carbonara according to any one of (1) to (6), wherein the source for carbonara is retorted.
It is.

Although the carbonara sauce manufacturing method of the present invention is retort-treated in particular, egg yolk and natural cheese are highly concentrated, specifically, yolk is converted into raw egg yolk for the entire sauce portion excluding ingredients. Even if 1.0% or more of cheese is contained in 1.0% or more in terms of natural cheese, it is possible to obtain a preferable sauce, particularly a retort sauce, which exhibits a relatively low viscosity and maintains a smooth state. Close. Therefore, it is very easy to mix with boiled pasta, and when egg yolk and natural cheese are contained at a high concentration, it has a rich taste as a carbonara sauce and is a very preferable sauce.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The present invention is similar to conventional carbonara sauces, such as egg yolk and cheese, carbonara sauces containing raw materials commonly used in carbonara sauces, in the case of retort sauces, heat resistant containers such as cans, Fill and seal a retort pouch, preferably a heat-resistant pouch with a gas barrier layer, and these standing pouches with self-supporting properties, and heat the product at the center of the sauce for 4 minutes at 120 ° C or equivalent. Heat sterilization treatment, so-called retort treatment, is performed under the above-mentioned conditions. In the production of the carbonara sauce before filling the container, the present invention first homogenizes the cheese and the monoacyl hydrophilic emulsifier as a specific emulsifier in an aqueous medium, and then mixes the homogenized product with the egg yolk. And xanthan gum, which is a specific gum, is included.

Here, “cheese” refers to natural cheese, processed cheese processed using natural cheese as a raw material, or a processed cheese product containing other additives. According to the Ordinance of Milk, etc., natural cheese is "a milk that has been fermented with lactic acid bacteria, or whey is removed from the curd made by adding enzymes to milk, and then solidified or aged" It is generally defined as soft cheese, semi-hard cheese, hard cheese and super hard cheese according to the hardness of cheese. Among these various hard cheeses, those commonly used in carbonara sauces are hard or super hard cheeses such as Parmigiano Leno, Grana Padano, Pecorino Romano, Parmesan Cheese, Gouda cheese, cheddar cheese and the like are mainly used, and the present invention may also use these natural cheeses or processed products thereof.

In addition, the “yolk” may be any egg yolk that is generally distributed, for example, raw egg yolk obtained from poultry eggs such as chicken, quail, duck, etc., or those sterilized, refrigerated or Frozen, spray dried or freeze dried, phospholipase A, phospholipase C, phospholipase D, treated with enzymes such as protease, desugared, supercritical carbon dioxide And the like which have been decholesterolized, etc., or those supplemented with sodium chloride or saccharides.

In addition, the “monoacyl type hydrophilic emulsifier” is an emulsifier that has one acyl group and can be used for foods having a property of being easily dispersed in water or warm water. The acyl group at position 1 or 2 is hydrolyzed by phospholipase A <sub> 1 </ sub> or phospholipase A <sub> 2 </ sub> enzyme to phospholipid, which is a diacylglycerophospholipid. Lysophospholipid which is monoacylglycerophospholipid converted to sucrose, sucrose fatty acid ester or polyglycerin fatty acid ester having HLB (hydrophilic lipophilic balance) of 10.0 or more, and the like. In particular, among these emulsifiers, the use of lysophospholipid is preferable because the sauce of the present invention having a low viscosity and a smooth state can be easily obtained. In the present invention, lysophospholipid itself may be used, but generally contains egg yolk lysolecithin, soybean lysolecithin, enzyme-treated egg yolk lecithin, enzyme-treated soybean lecithin that also contains other lipid components such as triglyceride, cholesterol, and phospholipid. What is called enzyme-treated egg yolk oil or the like may also be used. In this case, the lysophospholipid portion in the lipid mixture corresponds to the lysophospholipid of the present invention.

The “aqueous medium” means a raw material mainly composed of water such as fresh water or milk among the raw materials used.

In the present invention, before mixing egg yolk and cheese, the cheese and monoacyl hydrophilic emulsifier are first homogenized in an aqueous medium. Here, the homogenized state refers to a state in which cheese particles are uniformly dispersed in an aqueous medium to such an extent that the cheese particles are not visually observed. In order to obtain such a homogenized state, an arbitrary method may be selected and generally used is a homogenizer such as a stirrer having a strong shearing force or a high-pressure homogenizer. The present invention is preferably carried out at 50 ° C. or higher when homogenizing. When homogenization is performed at 50 ° C. or higher, even when natural cheese that is difficult to homogenize at room temperature is used, the cheese melts by heating, and it is easy even without using a homogenizer with strong shearing force. Therefore, it is preferable to obtain a source having a low viscosity and a smooth state, particularly a retort sauce.

The proportion of the monoacyl hydrophilic emulsifier added to the cheese is preferably 0.5 parts or more, more preferably 1.0 part or more, with respect to 100 parts of the natural cheese in the cheese. By adding a monoacyl type hydrophilic emulsifier, the viscosity of the retort sauce is reduced and the smoothness is improved as compared with the case where it is not added, but when the proportion of the monoacyl type hydrophilic emulsifier is less than 0.5 parts, the viscosity is lowered. It is difficult to maintain a difficult and smooth state. In addition, the ratio of the aqueous medium with respect to cheese is not particularly defined, and any ratio may be used as long as the particles are uniformly dispersed and homogenized in the aqueous medium to the extent that the cheese particles are not visually observed. Although it can be set as a ratio, in consideration of production efficiency on an industrial scale, 3.0 parts or more of an aqueous medium is preferable with respect to 1.0 part of cheese, and 5.0 parts or more is more preferable. In addition, “natural cheese in cheese” means natural cheese itself when natural cheese is used as cheese, and natural cheese that is the raw material of these cheeses when processed cheese or processed cheese products are used. Means part.

Next, the homogenized product and egg yolk obtained by the above-described method are uniformly mixed using an arbitrary mixing device. At that time, when the egg yolk used is a liquid such as a raw egg yolk, the homogenized product is liquid or pasty, so that it is easy to uniformly mix the two, but the egg yolk used is a dried egg yolk. In the case of such a powder form, it is preferable that the dried egg yolk is once rehydrated to obtain a uniform liquid and then mixed with the homogenized product because it can be easily and uniformly mixed.

Finally, the remaining ingredients except the ingredients are mixed into the mixture of the homogenized product and egg yolk obtained by the above-mentioned method, and the ingredients are further homogenized and / or stewed as necessary. A sauce for carbonara is made by mixing bacon, mushrooms, and the like. In the case of a retort sauce, a heat-resistant container such as a retort pouch or can is filled and retorted by a conventional method.

The carbonara sauce of the present invention is characterized by containing xanthan gum in addition to the egg yolk, cheese and monoacyl hydrophilic emulsifier described above. There are various types of gums such as xanthan gum, guar gum, tamarind seed gum, gellan gum, carrageenan, etc.In the present invention, by adding xanthan gum which is a specific gum quality among these gums, As compared with the case of containing, a source having a lower viscosity and a smooth state can be obtained. Xanthan gum may be included at any time as long as it is completely dissolved in the carbonara sauce before filling into the container. The content of xanthan gum is not limited to the thickening effect of xanta gum and the viscosity and smoothness of the sauce of the present invention. In consideration of the above, 0.01 to 0.2% is preferable with respect to the entire source part excluding ingredients, and 0.02 to 0.15% is more preferable.

The carbonara sauce includes, for example, seasonings such as salt, sugar or sodium glutamate, milk such as milk, skim milk powder, whey protein, gums other than xanta gum, raw starch, modified starch or wet heat-treated starch Contains thickeners, starch degradation products or reduced products thereof, sugars such as sugar alcohols, fresh cream, emulsifiers other than monoacyl hydrophilic emulsifiers, emulsification aids, extracts, edible oils and fats, spices, pigments, colorants, etc. However, in the present invention, these various raw materials are mixed in the aqueous medium with cheese and monoacyl hydrophilic emulsifiers within the range not impairing the effects of the present invention, or the homogenized product and egg yolk are mixed. You may make it contain when doing.

As described above, the production method of the present invention does not simply mix egg yolk and cheese, which are raw materials for carbonara sauce, in the production of carbonara sauce before filling into the container, but first with cheese and a specific emulsifier. After homogenizing a certain monoacyl type hydrophilic emulsifier in an aqueous medium, the homogenate and egg yolk are mixed, and xanthan gum is contained. A carbonara sauce, especially a retort sauce, having a low viscosity and maintaining a smooth state can be obtained. As the specific degree of viscosity, as shown in the examples described later, the yolk is 1.0% or more in terms of raw egg yolk and the cheese is 1.0% in terms of natural cheese, with respect to the whole source part excluding ingredients. Even if it is contained in a high concentration as described above, the viscosity of the sauce part is relatively low at 3.5 Pa · s or less at 60 ° C. of the source temperature of the sauce when reheated with a hot water bath, etc. It's easy to get together. In addition, the viscosity at the product temperature of 60 ° C. of the above-mentioned source part is B-type viscosity when the product temperature reaches 60 ° C. after warming for 3 minutes in boiling water without opening and removing ingredients. The rotor [No. BH type, manufactured by Tokyo Keiki Co., Ltd.] was used. 3. It is a value calculated based on the reading after 3 rotations measured under the measurement condition of 10 rpm.

Thus, despite the fact that the carbonara sauce obtained by the production method of the present invention is retort processed, it shows a relatively low viscosity even if it contains egg yolk and natural cheese at a high concentration for any reason, Although it is not clear whether the smooth state is maintained, the homogenized product of cheese and monoacyl hydrophilic emulsifier obtained by homogenizing cheese and monoacyl hydrophilic emulsifier in an aqueous medium and xanthan gum are retort. It is inferred that during the heat treatment such as treatment, the egg yolk was acted on something to prevent the increase in the viscosity of the sauce due to the heat coagulation of the egg yolk.

Hereinafter, the carbonara sauce manufacturing method of the present invention will be described in detail based on Examples and Comparative Examples. The present invention is not limited to these examples.

[Example 1]
Add 27.86 kg of fresh water to the double kettle, add 30.0 kg of milk while stirring with heating, stop heating after reaching 80 ° C, 7.0 kg of natural cheese (palmigiano leagio), enzyme-treated egg yolk oil [ Made by QP Corporation, egg yolk lecithin LPL-20 (containing about 20% of lysophospholipid, which is a monoacyl hydrophilic emulsifier)] and 0.04 kg of xanthan gum are added as necessary so that the product temperature does not fall below 50 ° C. It processed until it became the state homogenized with the homomixer, heating. The obtained homogenized product was cooled, then added with 3.0 kg of raw egg yolk, 1.5 kg of modified starch and 30.0 kg of fresh cream, mixed uniformly, and further homogenized. The mixture was heated while being stirred, and after reaching 80 ° C., the heating was stopped, and 20.0 kg of bacon with chopped wood and 0.2 kg of black pepper were added and stirred to obtain a carbonara sauce. After 140 g of the obtained sauce was filled and sealed in a heat-resistant retort pouch, it was retorted at 120 ° C. for 20 minutes, and then cooled to obtain a retort sauce for carbonara.

<Combination ratio of the sauce part of the present invention>
Raw egg yolk 3.0 parts Enzyme-treated egg yolk oil 0.4 parts (0.08 parts in terms of lysophospholipid)
(Contains about 20% lysophospholipid)
7.0 parts of natural cheese (Parmigiano Leisano)
Chemical starch 1.5 parts Xanthan gum 0.04 parts Milk 30.0 parts Fresh cream 30.0 parts Black pepper 0.2 parts Shimizu 27.86 parts ――――――――――――――――― ――――
Total 100.0 parts

<Combination ratio of retort sauce for carbonara including ingredients of the present invention>
Source part 100.0 parts Bacon 20.0 parts ------------
Total 120.0 parts

Although the obtained retort sauce for carbonara was measured for the viscosity at 60 ° C. of the source part excluding ingredients (bacon), it was as low as 2.8 Pa · s, despite being retorted. It was in a smooth state. In addition, because of its low viscosity at 60 ° C, it is very easy to mix with boiled pasta and contains a high concentration of 3.0% raw egg yolk and 7.0% natural cheese. It had a good taste. In addition, the ratio of the lysophospholipid in the enzyme-treated egg yolk oil which is a natural acyl and a monoacyl type hydrophilic emulsifier is 1.1 parts of lysophospholipid with respect to 100 parts of natural cheese.

[Example 2]
In Example 1, 0.4 kg of enzyme-treated egg yolk oil was replaced with 0.1 kg of decaglyceryl monooleate (a type of polyglycerin fatty acid ester, HLB 12.0), and 28.16 kg of fresh water to compensate for the decrease of 0.3 kg A retort sauce for carbonara was produced in the same manner as in Example 1 except that.

The obtained retort sauce for carbonara was measured for the viscosity at a temperature of 60 ° C. of the source part excluding ingredients (bacon), despite the retort treatment, as in the case of the sauce of Example 1. -It was as low as s, and it was in a smooth state. In addition, because it has a low viscosity at 60 ° C, it is easy to blend with boiled pasta, and since it contains a high concentration of 3.0% raw egg yolk and 7.0% natural cheese, it has a rich taste as a carbonara sauce. Had. In addition, the ratio of natural cheese and deacglyceryl monooleate which is a monoacyl type hydrophilic emulsifier is 1.4 parts of decaglyceryl monooleate with respect to 100 parts of natural cheese.

[Comparative Example 1]
A retort sauce for carbonara was produced at the same blending ratio as in Example 1 by the following method. In other words, 27.86 kg of fresh water was placed in a double kettle, and while stirring with heating, 30.0 kg of milk, 3.0 kg of raw egg yolk, 30.0 kg of fresh cream, 7.0 kg of natural cheese (Parmigiano Leisano), enzyme-treated egg yolk oil [Manufactured by QP Corporation, egg yolk lecithin LPL-20 (containing about 20% lysophospholipid, which is a monoacyl type hydrophilic emulsifier)] 0.4 kg, modified starch 1.5 kg and xanthan gum 0.04 kg, and after reaching 80 ° C. After stopping the heating and homogenizing with a homomixer, 20 kg of beaten bacon and 0.2 kg of black pepper were added and stirred to obtain a carbonara sauce. After 140 g of the obtained sauce was filled and sealed in a heat-resistant retort pouch, it was retorted at 120 ° C. for 20 minutes, and then cooled to obtain a retort sauce for carbonara.

The obtained retort sauce for carbonara contained a high concentration of raw egg yolk and natural cheese, so it had a rich taste as a source for carbonara, but the temperature of the sauce part excluding ingredients (bacon) When the viscosity at 60 ° C. was measured, it was as high as 6.4 Pa · s, and it was difficult to say that the source was in a smooth state. Also, because of its high viscosity, it was difficult to mix with boiled pasta.

[Comparative Example 2]
In Example 1, the enzyme-treated egg yolk oil was changed to egg yolk oil [manufactured by QP Corporation, egg yolk lecithin PL-30 (containing about 30% phospholipid which is a diacyl emulsifier)], and the same as in Example 1. Carbonara retort sauce was produced by this method.

The obtained retort sauce for carbonara contained a high concentration of raw egg yolk and natural cheese, so it had a rich taste as a source for carbonara, but the temperature of the sauce part excluding ingredients (bacon) When the viscosity at 60 ° C. was measured, it was as high as 7.1 Pa · s, and it was difficult to say that the source was in a smooth state. In addition, because of its high viscosity, it was difficult to mix with boiled pasta. In addition, the ratio of the phospholipid which is a natural cheese and a diacyl type emulsifier is 1.7 parts of phospholipids with respect to 100 parts of natural cheese.

[Comparative Example 3]
A carbonara retort sauce was produced in the same manner as in Example 1 except that xanthan gum was replaced with guar gum in Example 1.

The obtained retort sauce for carbonara contained a high concentration of raw egg yolk and natural cheese, so it had a rich taste as a source for carbonara, but the temperature of the sauce part excluding ingredients (bacon) When the viscosity at 60 ° C. was measured, it was 4.8 Pa · s, which was somewhat difficult to say as a smooth source. Moreover, since the viscosity was slightly high, it was somewhat difficult to say that it was easy to mix with boiled pasta.

As described above, from Examples 1 and 2 and Comparative Examples 1 to 3, the egg yolk and the cheese were simply made without producing a homogenized product obtained by homogenizing the cheese and the monoacyl hydrophilic emulsifier in the aqueous medium before adding the egg yolk. The mixed retort sauce of Comparative Example 1, as in the present invention, the cheese and the emulsifier were homogenized in an aqueous medium, and then the homogenized product and the egg yolk were mixed. The retort sauce of Comparative Example 2 using an emulsifier other than the above, and similarly to the present invention, the cheese and monoacyl hydrophilic emulsifier were homogenized in an aqueous medium, and then the homogenized product and egg yolk were mixed. The retort sauce of Comparative Example 3 using a gum quality other than different xantham gum has a high viscosity and is difficult to mix with boiled pasta, and also in a smooth state in the state of the sauce. Were those hard to say. On the other hand, compared with the retort sauce of these comparative examples, after homogenizing the cheese and the monoacyl hydrophilic emulsifier which is a specific emulsifier in an aqueous medium, the homogenized product and egg yolk were mixed, and xanthan gum was added. Although the retort sauces of Examples 1 and 2 were retort-treated, even when egg yolk and natural cheese were contained at a high concentration, the pasta was boiled with a relatively low viscosity of 3.5 Pa · s or less. It is understood that this is a sauce that is easy to blend with and maintains a smooth state, and is a very preferable carbonara retort sauce. In particular, the retort sauce of Example 1 using lysophospholipid as a monoacyl hydrophilic emulsifier had a low viscosity and an excellent smoothness.

Claims (7)

A carbonara sauce containing xanthan gum, wherein the cheese and monoacyl hydrophilic emulsifier are homogenized in an aqueous medium, and then the homogenate and egg yolk are mixed. The method for producing a carbonara sauce according to claim 1, wherein the homogenization of the cheese and the monoacyl hydrophilic emulsifier is performed at 50 ° C or higher. The method for producing a carbonara sauce according to claim 1 or 2, wherein 0.5 parts or more of a monoacyl hydrophilic emulsifier is homogenized in an aqueous medium with respect to 100 parts of natural cheese in cheese. The method for producing a carbonara sauce according to any one of claims 1 to 3, wherein the monoacyl hydrophilic emulsifier is a lysophospholipid. The method for producing a carbonara sauce according to any one of claims 1 to 4, wherein 0.01 to 0.2% of xanthan gum is contained with respect to the entire source part excluding ingredients. The egg yolk is contained in an amount of 1.0% or more in terms of raw egg yolk and the cheese is contained in an amount of 1.0% or more in terms of natural cheese with respect to the whole source part excluding ingredients. Of manufacturing carbonara sauces. The method for producing a carbonara sauce according to any one of claims 1 to 6, wherein the carbonara sauce is retort-treated.