JP2007166959A - Method for producing carbonara source - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing carbonara source causing no coagulation of cheese and egg yolk, and having smooth palate feeling. <P>SOLUTION: The method for producing carbonara source comprises (a) a process of heating an aqueous dispersion solution containing egg yolk and cheese but no starch, (b) a process of homogenizing the aqueous dispersion solution passed through the process (a), (c) a process of mixing the homogenized processing solution obtained in the process (b), and a process (d) of heating the mixture obtained in the process (c). <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing carbonara sauce, and more particularly to a method for producing carbonara sauce having a smooth texture without aggregation of cheese and egg yolk.

  Carbonara, unlike other pasta dishes, uses a sauce containing egg yolk with heat coagulation. For this reason, when cooking carbonara at home, to prevent the egg yolk in the sauce from coagulating, for example, egg yolk and cheese, and if necessary, a relatively low viscosity that is simply mixed without warming the main ingredients such as fresh cream. A method that uses sauce and quickly boiled sauce with boiled pasta is used.

On the other hand, regarding pasta sauce, retort pasta sauce filled in a heat-resistant container such as a retort pouch or can that can be stored for a long period of time and can be easily eaten only by heating with a hot water bath or a microwave oven 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 of the retort treatment are extremely intense compared to cooking stew processing etc., when applying the carbonara sauce as described above for cooking at home as a retort pasta sauce, cheese and The egg yolk-derived protein coagulates during the retort process, and the whole sauce is in a rough state, and there is a problem that a sauce that maintains a smooth state cannot be obtained.

Therefore, various improved methods have been proposed in the past to solve such problems. For example, “a retort sauce for carbonara containing xanthan gum, characterized by homogenizing cheese and a monoacyl hydrophilic emulsifier in an aqueous medium, and then mixing the homogenized product and egg yolk. Has been proposed (see Patent Document 1).
However, as described in Patent Document 1, when egg yolk is contained after obtaining a homogenized processed product containing cheese, the egg yolk itself is not sufficiently homogenized, and the above-described problems are solved. It was actually difficult to do.
JP 2005-198550 A

  The present invention has been made in view of the conventional problems and conditions as described above, and an object of the present invention is to provide a method for producing carbonara sauce having a smooth texture without aggregation of cheese and egg yolk. .

  As a result of conducting various studies to solve the problem, the present inventor has been able to heat and homogenize the aqueous dispersion containing egg yolk and cheese without starch, and then mix and heat the starch. For example, it was found that a carbonara sauce having a smooth texture without aggregation of cheese and egg yolk was obtained, and the present invention was completed.

That is, the present invention
(A) a step of heating an aqueous dispersion containing egg yolk and cheese without starch,
(B) homogenizing the aqueous dispersion that has undergone step (a);
(C) a step of mixing the homogenized liquid obtained in step (b) and starch;
(D) heating the mixture obtained in step (c);
The above-mentioned problems are solved by a carbonara sauce production method characterized by comprising:

  According to the method of the present invention, a carbonara sauce having a smooth texture can be obtained without aggregation of cheese and egg yolk.

  The method for producing carbonara sauce according to the present invention includes: (a) a step of heating an aqueous dispersion containing no starch and containing egg yolk and cheese; and (b) homogenizing the aqueous dispersion subjected to step (a). And (c) a step of mixing the homogenized solution obtained in step (b) and starch; and (d) a step of heating the mixture obtained in step (c). .

The aqueous dispersion in the step (a) of the present invention may be of any specific composition as long as it does not contain starch and contains egg yolk and cheese.
The egg yolk may be any egg yolk that is generally available, for example, raw egg yolk obtained from poultry eggs such as chicken, quail, duck, etc. or those sterilized; refrigerated or frozen; spray Dry or freeze-dried; treated with enzymes such as phospholipase A, phospholipase C, phospholipase D, protease; desugared; decholesterolized with supercritical carbon dioxide Or a salt or sugar added.
In addition, when manufacturing carbonara sauce, as long as egg yolk is contained, it does not exclude mixing egg whites in the state of whole eggs.
The content of egg yolk is preferably 1 to 20% by mass with respect to the total amount of the raw material of carbonara sauce, from the viewpoint of maintaining a good flavor and hue, and maintaining a smooth texture in the sauce, and 2 to 5% by mass. % Is more preferable.

The cheese used in the present invention is classified into natural cheese, processed cheese, processed cheese containing other additives, and the like depending on the processing form, but any cheese may be used.
Moreover, as for cheese, you may use any kind of cheese irrespective of the moisture content, aging, and the presence or absence of fermentation. That is, any of soft cheese, semi-hard cheese, hard cheese, super-hard cheese, whey cheese, etc. that have a different moisture content can be used. Any of the cheeses can be used. Specifically, soft cheeses such as cottage, cream, quark, mozzarella ring burger, hunt, camembert, and berry; semi-soft cheeses such as chiljit, muenster, brick, rockhole, blue, gorgonzola, stilton; gotha, cheddar And hard cheeses such as Proboron, Edam, Emmental and Gruyere; super hard cheeses such as Parmesan, Romano and Sapsago; and whey cheese such as misosto and ricotta.
The content of cheese is preferably 0.5 to 20% by mass, preferably 1 to 10% by mass, based on the total amount of raw material of carbonara sauce, from the point of imparting cheese flavor and maintaining a smooth texture in the sauce. It is more preferable that

  Water is essential for the aqueous dispersion in addition to egg yolk and cheese, and the content of water is preferably 40 to 90% by mass with respect to the total amount of raw material of carbonara sauce from the viewpoint of production efficiency. More preferably, it is 75 mass%.

Moreover, in addition to cheese and water, for example, seasonings, milk, fats and oils, gums, emulsifiers, and the like can be appropriately combined and added to the aqueous dispersion.
Examples of seasonings include salt, sugar, various extracts, umami seasonings containing umami ingredients, and the like. Examples of the umami seasoning include sodium glutamate, 5'-sodium inosinate, 5'-sodium guanylate, and the like.

  Examples of the milk include milk, skim milk, cream, whey protein, or a concentrated or powdered product thereof.

The fats and oils are not particularly limited, such as the type of oil, ingredients, etc. One or more selected from vegetable oils such as coconut oil, palm oil, and palm kernel oil, and animal oils such as fish oil, whale oil, beef tallow, pork fat, milk fat, and sheep fat can be used. It is possible to use a product obtained by transesterifying the raw material, a hardened oil, a fractionated oil or a mixed oil.
Examples of the gum include gum arabic, gum tragacanth, karaya gum, gati gum, arabinogalactan, locust bean gum, guar gum, tamarind gum, xanthan gum, sodium alginate, propylene glycol alginate, carboxymethyl cellulose and the like.

Examples of the emulsifier include glycerin fatty acid ester (monoglyceride, etc.), sorbitan fatty acid ester, sucrose fatty acid ester (sugar ester), propylene glycol fatty acid ester, organic acid monoglyceride, lecithin (soy lecithin, egg yolk lecithin) and the like. Examples of fatty acids constituting these emulsifiers include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid.
The content of the emulsifier is preferably 0.1 to 1% by mass and more preferably 0.1 to 0.5% by mass with respect to the total amount of the carbonara sauce from the viewpoint of emulsion stability. .

Moreover, a phosphate can be mix | blended with an aqueous dispersion as another raw material. By containing phosphate in the aqueous dispersion, a cheese sauce having a smoother texture can be obtained. Examples of phosphates include monosodium phosphate, disodium phosphate, dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium hydrogen pyrophosphate, tetrasodium pyrophosphate, and aluminum phosphate. Examples include sodium, potassium polyphosphate, sodium polyphosphate, calcium polyphosphate, and the like. Of these phosphates, dipotassium phosphate is preferred.
The content of phosphoric acid is preferably 0.1 to 5% by mass and preferably 0.1 to 3% by mass with respect to the total amount of the raw material of carbonara sauce from the viewpoint of maintaining a smooth texture. More preferred.

  In the step (a) of the present invention, the method for heating the aqueous dispersion is not particularly limited, and examples thereof include wet heating, dry heating, and microwave heating. The heating temperature is not particularly limited as long as the cheese in the aqueous dispersion melts in any heating method, but is preferably 80 to 90 ° C. The heating time is not particularly limited, but more preferably 3 to 10 minutes after reaching the above temperature.

  Step (b) of the present invention is a step of homogenizing the aqueous dispersion that has undergone step (a). The homogenization treatment can be performed by using, for example, a high-speed rotary stirrer, a colloid mill, an ultrasonic emulsifier, a shear type, an impact type, a cavitation type homogenizer, etc. It is preferable to use it. In addition, the emulsification stability of carbonara sauce can be improved by making the said emulsifier contain in an aqueous dispersion.

Step (c) of the present invention is a step of mixing the homogenized treatment liquid obtained in step (b) and starch. After obtaining the homogenization processing liquid containing egg yolk and cheese, aggregation of cheese and egg yolk can be prevented by adding and mixing starch separately. Here, examples of the starch to be mixed with the homogenized liquid include potato starch, sweet potato starch, corn starch, wheat starch, rice starch, esterified starch thereof, etherified starch, and pregelatinized starch thereof. be able to. Of these, wheat starch is preferred.
The content of starch is preferably 0.5 to 7% by mass, and 1 to 5% by mass with respect to the total amount of the raw material of carbonara sauce, from the viewpoint of maintaining stability of the source physical properties and good texture. More preferably.
In this step (c), in addition to starch, the seasoning, milk, fats and oils, gums and the like may be mixed as appropriate.

  Step (d) of the present invention is a step of heating the mixture obtained in step (c). The method for heating the mixture is not particularly limited, and examples thereof include wet heating, dry heating, and microwave heating. The heating temperature is not particularly limited as long as the starch in the mixture is gelatinized in any of the heating methods, and is preferably 75 to 85 ° C. The heating time is not particularly limited, but is preferably 3 to 5 minutes after reaching the above temperature.

  Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.

Example 1
Egg yolk, cheese, fats and oils were mixed at a blending ratio shown in Table 1 below to prepare an aqueous dispersion. Subsequently, the prepared aqueous dispersion was heated to 85 ° C. and then heated at 85 ° C. for 10 minutes. The heated aqueous dispersion was homogenized by using a high-pressure type homogenizer (50 to 300 kg / cm ² ).
Subsequently, the obtained homogenization processing liquid, starch, seasoning, milk, and phosphate were mixed at the blending ratio shown in Table 1. The obtained mixture was heated to 85 ° C. and then heated at 85 ° C. for 5 minutes to obtain a carbonara sauce.
The obtained carbonara sauce 85 g was filled in a bag and subjected to retort sterilization at 120 ° C. for 30 minutes.

(Comparative Example 1)
Egg yolk, fats and oils and water were mixed at the blending ratio shown in Table 2 below to prepare an aqueous dispersion. Next, the prepared aqueous dispersion was heated at 85 ° C. for 10 minutes, and then homogenized (50 to 300 kg / cm ² ). Subsequently, the obtained homogenization treatment liquid, starch, seasoning, milk and phosphate were mixed at the blending ratio shown in Table 2. Next, the obtained mixture and cheese were mixed at the blending ratio shown in Table 2, and heated at 85 ° C. for 5 minutes to obtain carbonara sauce.
The obtained carbonara sauce 85 g was filled in a bag and subjected to retort sterilization at 120 ° C. for 30 minutes.

(Test Example 1)
The carbonara sauce obtained in Example 1 and Comparative Example 1 was evaluated for cheese and egg yolk aggregation (Evaluation 1) and the texture of the sauce (Evaluation 2) according to the evaluation criteria shown in Table 4 below. About aggregation of cheese and egg yolk, it carried out by taking out carbonara sauce from a bag and confirming an external appearance. The evaluation results are shown in Table 3. In addition, evaluation is the evaluation which 5 panelists corresponded.

  From the above results, carbonara sauce obtained by heating and homogenizing after heating an aqueous dispersion containing egg yolk and cheese, which does not contain starch, does not contain starch and cheese, and heated an aqueous dispersion containing egg yolk. Compared to carbonara sauce obtained by homogenization treatment later, it was confirmed that it had a smooth texture without causing aggregation of proteins derived from cheese and egg yolk components.

(Comparative Example 2)
Egg yolk, starch, cheese, fats and oils were mixed at a blending ratio shown in Table 5 below to prepare an aqueous dispersion. Next, the prepared aqueous dispersion was heated at 85 ° C. for 10 minutes, and then homogenized (50 to 300 kg / cm ² ). Then, the obtained homogenization process liquid, seasoning, milk, and phosphate were mixed with the compounding ratio shown in Table 5. The resulting mixture was heated at 85 ° C. for 5 minutes to obtain a carbonara sauce.
The obtained carbonara sauce 85 g was filled in a bag and subjected to retort sterilization at 120 ° C. for 30 minutes.

(Comparative Example 3)
Cheese, fats and oils were mixed at a blending ratio shown in Table 5 below to prepare an aqueous dispersion. Next, the prepared aqueous dispersion was heated at 85 ° C. for 10 minutes, and then homogenized (50 to 300 kg / cm ² ). Subsequently, the obtained homogenization treatment liquid, egg yolk, starch, seasoning, milk and phosphate were mixed at the blending ratio shown in Table 5. The resulting mixture was heated at 85 ° C. for 5 minutes to obtain a carbonara sauce.
The obtained carbonara sauce 85 g was filled in a bag and subjected to retort sterilization at 120 ° C. for 30 minutes.

(Test Example 2)
Regarding the carbonara sauce obtained in Comparative Examples 2 and 3, cheese and egg yolk aggregation (Evaluation 1) and the texture of the sauce (Evaluation 2) were evaluated according to the evaluation criteria shown in Table 4 above. The evaluation results are shown in Table 6. In addition, evaluation is the evaluation which 5 panelists corresponded.

  From the above results, carbonara sauce obtained by heating the aqueous dispersion containing egg yolk and cheese, which does not contain starch, was homogenized after heating the aqueous dispersion containing starch, cheese and egg yolk. Carbonara sauce obtained by processing (Comparative Example 2), or starch or egg yolk, carbonara sauce obtained by heating and homogenizing the aqueous dispersion containing cheese and then adding starch and egg yolk Compared with (Comparative example 6), it has confirmed that it had a smooth food texture, without generating aggregation of the protein derived from cheese and an egg yolk component.

Claims (1)

(A) a step of heating an aqueous dispersion containing egg yolk and cheese without starch,
(B) homogenizing the aqueous dispersion that has undergone step (a);
(C) a step of mixing the homogenized liquid obtained in step (b) and starch;
(D) heating the mixture obtained in step (c);
A method for producing carbonara sauce, comprising: