JP2006129706A - Method for producing retort sauce for carbonara - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing high grade retort sauce for carbonara causing no separation of oil-and-fat all over the sauce surface after retort even containing egg yolk and cream or the like. <P>SOLUTION: The method for producing retort sauce for carbonara containing egg yolk and cream or the like comprises adding the cream or the like after heating egg yolk-containing raw material liquid for the sauce part over a specific temperature of material instead of merely mixing the egg yolk and the cream or the like which are the raw material of the retort sauce for carbonara. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a retort sauce for carbonara that does not cause separation of fats and oils despite being retorted.

  Carbonara is a type of typical pasta dish with creamy sauce containing egg yolk and pasta, and creams such as fresh cream are frequently used to impart a rich taste.

  When cooking such a carbonara sauce containing egg yolk and cream at home, mix it well with all sauce ingredients such as egg yolk and fresh cream so that it cannot be boiled. A method of cooking with boiled pasta quickly mixed with sauce is used.

  On the other hand, the retort sauce for carbonara, like other retort sauces, is filled with pasta sauce in a retort pouch or can and sealed and then subjected to a retort treatment at a high temperature. In this retort treatment, the heat treatment is usually carried out under the condition that the product temperature at the center of the sauce is heated at 120 ° C. for 4 minutes or equivalently or more effectively. Thus, a retort sauce for carbonara that can be stored for a long period of time at room temperature and can be eaten simply by heating in a hot water bath or a microwave oven is commercially available.

  However, the heating conditions for the retort treatment are extremely intense compared to cooking stew processing etc., so when applying the carbonara sauce as described above to cook at home as a retort sauce, the separation of fats and oils As a result, retort sauce with excellent quality could not be obtained.

  Therefore, conventionally, various improved methods have been proposed to solve the problem of separation of fats and oils. For example, Japanese Patent Application Laid-Open No. 8-322520 (Patent Document 1) discloses a retort sauce that does not cause separation of fats and oils by using an aqueous protein raw material and an oil and fat raw material and using lysolecithin, xanthan gum and processed starch as a quality improvement Is disclosed.

  However, when the above-described method is applied to a retort sauce for carbonara containing egg yolk and creams, the reason is not clear, but separation of oils and fats occurs, and in particular, many separations of the source surface are seen and satisfactory. There was a problem that it was difficult to say that sufficient quality was obtained.

JP-A-8-322520

  Therefore, an object of the present invention is to provide a carbonara retort sauce that is excellent in quality without separation of oils and fats despite being retorted in a retort sauce for carbonara containing egg yolk and cream. There is to do.

  As a result of intensive research on various conditions such as raw materials used and each process in order to achieve the above object, the inventors of the present invention found a method for producing a carbonara retort sauce containing egg yolk and creams. Rather than simply mixing and heating the egg yolk, cream, and other ingredients that are the raw materials of the sauce, the addition of the cream was performed after the source liquid containing the egg yolk was heated above the specified product temperature Surprisingly, the present inventors have found that a retort sauce for carbonara in which a state of excellent quality is maintained without separation of oils and fats after retort treatment is obtained, and the present invention has been completed.

That is, the present invention
(1) In the manufacturing method of the retort sauce for carbonara containing egg yolk and cream, the addition of cream is performed after heating the raw material liquid of the sauce part containing egg yolk to 65 ° C. or more. Retort sauce manufacturing method,
(2) In the manufacturing method of the retort sauce for carbonara containing egg yolk and cream, the addition of cream is performed after heating the raw material liquid of the sauce part containing egg yolk to 80 ° C. or more. Retort sauce manufacturing method,
(3) The method for producing a retort sauce for carbonara according to (1) or (2), wherein the cream content is 5% or more based on the whole of the sauce part,
It is.

  The method for producing a retort sauce for carbonara according to the present invention makes it possible to obtain a retort sauce for carbonara that is maintained in an excellent state without causing separation of fats and oils despite being retorted. Close. Therefore, the retort sauce for carbonara with more genuine taste can be provided, and the demand for retort sauce can be expanded.

  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 the conventional carbonara retort sauce, the egg yolk and cream, and the carbonara sauce containing the raw materials generally used in carbonara retort sauce, heat resistant containers such as cans, retort pouches, Preferably, heat-resistant pouches with a gas barrier layer made of aluminum foil, organic resin-coated polyethylene terephthalate (manufactured by Kureha Chemical Industry Co., Ltd., trade name “Besera”), and these standing pouches that are self-supporting are filled. The invention relates to a method for producing a retort sauce for carbonara which is sealed and retort-treated under a heating condition in which the product temperature at the center of the sauce is equivalently heated at 120 ° C. for 4 minutes or has the same or better effect.

  Here, the yolk used in the carbonara retort sauce of the present invention may be any yolk that is generally distributed, for example, raw yolk obtained from poultry eggs such as chicken, quail, duck, or the like Sterilized, refrigerated or frozen, dried by spray drying or freeze drying, treated with enzymes such as phospholipase A, phospholipase C, phospholipase D, protease, desugaring treatment , Decholesterolized by supercritical carbon dioxide treatment or the like, or salt or sugar added. Moreover, since the content of the egg yolk is easy to obtain a carbonara sauce excellent in egg yolk richness, it is 0.1% or more in terms of raw egg yolk relative to the whole sauce part excluding ingredients such as bacon and mushrooms. Is preferable, and 0.5% or more is more preferable. Moreover, since it is easy to obtain a smooth sauce, it is preferably 10% or less, more preferably 8% or less in terms of raw egg yolk with respect to the whole source part.

  Examples of the creams used in the carbonara retort sauce of the present invention include creams, reduced creams, compound creams, and synthetic creams. Here, the cream is described in a ministerial ordinance concerning ingredient standards of milk and dairy products (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52), and from milk, milk, or special milk except milk fat content The thing which removed the component of. As its component specifications, it is specified that the milk fat content is 18.0% or more and the acidity is 0.20% or less. As a method for obtaining cream from raw milk or the like, a centrifugal separation method in which mechanical separation is performed by centrifugal force utilizing a difference between milk fat and fat removal is common, and a disk-type centrifugal separator is commonly used. Reduced cream refers to products made by adding non-fat milk solids such as skim milk powder, emulsifiers, water, etc. to milk fats such as butter and butter oil. Compound cream refers to milk fat and plant Non-fat milk solids such as skimmed milk powder, emulsifiers, stabilizers, water, etc. are added to the basic fat. Synthetic cream refers to non-fat milk solids such as skimmed milk powder and vegetable fat. , Which is produced by adding proteins other than milk, emulsifiers, stabilizers, water and the like.

  5% or more is preferable with respect to the whole sauce part, and, as for content of the said creams, 8% or more is more preferable. The reason is that although the pasta sauce having a good flavor is obtained by setting the cream to the above-mentioned content, on the other hand, in the method other than the present invention as in the comparative example described later, separation of fats and oils occurs after the retort treatment. On the other hand, according to the present invention, even when egg yolk and cream are contained in pasta sauce, oil and fat separation does not occur, and an excellent carbonara retort sauce is obtained and can be suitably implemented.

  The present invention is a method for producing a retort sauce for carbonara containing the above egg yolk and cream. In this method, the egg yolk and the cream are mixed, specifically, the egg yolk, which is the raw material of the retort sauce for carbonara, and the cream are simply mixed. Instead, the cream is added after heating the raw material liquid of the source part containing egg yolk.

  That is, in the present invention, before adding the creams, first, the raw material liquid of the source part containing egg yolk is prepared. Here, the raw material liquid is a liquid material containing and mixing egg yolk, which is a raw material of the source portion, and a liquid raw material, such as fresh water or milk. Moreover, you may add another raw material to the said raw material liquid in the range which does not impair the effect of this invention. For example, seasonings such as salt, sugar or sodium glutamate, milk such as skim milk powder, whey protein, gum such as xanthan gum, thickener such as raw starch, modified starch or wet heat-treated starch, starch degradation product or the like Examples include reduced products, sugars such as sugar alcohol, emulsifiers, emulsifying aids, extracts, edible oils and fats, spices, pigments, color formers, and the like.

  Next, in the present invention, it is preferable to add the cream after heating the raw material liquid of the egg yolk containing source temperature to 65 ° C. or higher, particularly 80 ° C. or higher. This is because when the cream is added after the heat treatment to the above temperature, the fats and oils are not separated even when the retort treatment is performed, whereas when the temperature is lower than the above temperature, the fats and oils are separated. In addition, the heating method and its heat source do not matter.

  Finally, the sauce portion to which the cream has been added is heated as necessary, and ingredients such as bacon and mushroom and the remaining ingredients are mixed to produce a carbonara sauce. Then, the obtained carbonara sauce is filled in a heat-resistant container such as a retort pouch or can, and the temperature of the center of the sauce is heated at 120 ° C. for 4 minutes by a conventional method, or heating having an effect equal to or higher than this. A retort sauce for carbonara is produced by performing a retort treatment under conditions, specifically, a retort treatment at 110 to 130 ° C. for 5 to 60 minutes.

  As described above, even if the pasta sauce contains egg yolk and creams, the fats and oils are not separated even after the retort treatment, and an excellent carbonara retort sauce is obtained.

  Thus, despite the fact that the carbonara retort sauce obtained by the production method of the present invention has been subjected to retort treatment, the separation of oils and fats does not occur for any reason, and the state of excellent quality is maintained. Although it is not clear, it is presumed that when yolk and cream are simply mixed, the yolk breaks the emulsion of the cream because the emulsifying power of the egg yolk is higher than that of the cream. Therefore, the cream is added after heating the raw material liquid containing egg yolk to reduce the emulsifying power of egg yolk, so that the emulsion of cream remains as it is without breaking, and separation of fats and oils It is presumed that carbonara retort sauce with excellent quality was obtained without causing

  Hereinafter, the manufacturing method of the retort sauce for carbonara of this invention is demonstrated concretely based on an Example and a comparative example. The present invention is not limited to these examples.

[Example 1]
20.0 kg of milk, 6.0 kg of natural cheese, 0.04 kg of xanthan gum, 3.0 kg of raw egg yolk, 1.5 kg of modified starch and 60 kg of fresh water were added to the mixing tank and mixed with stirring. Then, the mixture was put into a double kettle and heated to 80 ° C. while being stirred, then 20.0 kg of cream was added, heated again to 85 ° C., then the heating was stopped, black pepper 0.15 kg and bacon 20. 0 kg was added and the final stirring was performed to obtain 120 kg of carbonara retort sauce. After 120 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 carbonara retort sauce.

<Combination ratio of the sauce part of the present invention>
Raw egg yolk 3.0 parts natural cheese 6.0 parts (Parmigiano Leisano)
Chemical starch 1.5 parts xanthan gum 0.04 parts milk 20.0 parts cream 20.0 parts (milk fat, vegetable fat lipid 42.1%)
Black Pepper 0.15 part Shimizu 49.31 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 retort-treated, it was in a very excellent state in which separation of fats and oils did not occur.

[Example 2]
In Example 1, a retort sauce for carbonara was produced in the same manner as in Example 1 except that the addition of the cream was performed after heating the raw material liquid in the sauce part containing egg yolk to 65 ° C.

  The obtained retort sauce for carbonara, like the sauce of Example 1, was in an excellent quality state in which separation of oils and fats did not occur despite being retorted.

[Comparative Example 1]
20.0 kg of milk, 6.0 kg of natural cheese, 0.04 kg of xanthan gum, 3.0 kg of raw egg yolk, 20.0 kg of cream, 1.5 kg of processed starch and 60 kg of fresh water are added to the mixing tank and stirred. Mixed. Then, the mixture was put into a double kettle and heated to 80 ° C. while stirring, and then the heating was stopped, 0.15 kg of black pepper and 20.0 kg of bacon were added, and the resulting mixture was stirred to obtain 120 kg of retort sauce for carbonara. It was. After 120 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 carbonara retort sauce.

  Since the obtained retort sauce for carbonara contained cream before the emulsifying power of egg yolk was reduced, separation of fats and oils occurred, and it was difficult to say that the sauce was in a good quality state.

[Comparative Example 2]
In Example 1, a retort sauce for carbonara was produced in the same manner as in Example 1 except that the addition of cream was performed after heating the raw material liquid in the sauce part containing egg yolk to 40 ° C.

  In the obtained carbonara retort sauce, the raw material liquid in the source part containing egg yolk is only heated at 40 ° C. Therefore, the fats and oils can be separated by blending the cream before the emulsifying power of egg yolk is reduced. As a result, it was difficult to say that the source was in good condition.

As described above, from Example 1 and Example 2 and Comparative Example 1 and Comparative Example 2, the retort sauce for carbonara of Comparative Example 1 that was heat-treated up to 80 ° C. after simply mixing egg yolk and creams caused separation of fats and oils. Therefore, it was difficult to say that the quality was excellent. Moreover, although the addition of cream is added after heating the raw material liquid of the sauce part containing egg yolk, the retort sauce for carbonara of Comparative Example 2 where the heated temperature is 40 ° C. lower than the present invention, Oils and fats were separated, and it was difficult to say that the quality was excellent.
On the other hand, in comparison with the carbonara retort sauce of Comparative Examples 1 and 2, Example 1 was performed after the cream was added after the source liquid containing egg yolk was heated to 65 ° C. or higher or 80 ° C. or higher. It is understood that the carbonara retort sauce of Example 2 is a carbonara retort sauce that does not cause separation of fats and oils even after the retort treatment and maintains an excellent state of quality. In particular, the retort sauce for carbonara of Example 1 in which creams were added after heating at 80 ° C. or higher was very excellent in quality.

Claims (3)

  In a method for producing a carbonara retort sauce containing egg yolk and cream, the addition of cream is performed after heating the raw material liquid of the sauce part containing egg yolk to 65 ° C. or higher. Production method.   In a method for producing a carbonara retort sauce containing egg yolk and cream, the addition of cream is performed after heating the raw material liquid in the sauce part containing egg yolk to 80 ° C. or higher. Production method. The method for producing a retort sauce for carbonara according to claim 1 or 2, wherein the content of the cream is 5% or more based on the whole of the sauce part.