JP2010051249A - Method for producing packaged carbonara sauce - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing packaged carbonara sauce. <P>SOLUTION: The method for producing the packaged carbonara sauce mixed with albumen comprises filling and sealing a raw material mixed liquid mixed with mayonnaise-like food in a package, and subjecting the packaged raw material mixed liquid to heat treatment. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a method for producing containerized carbonara sauce.

Carbonara sauce is a creamy sauce made by adding cream to egg yolk and cheese and heating, and is often used in combination with pasta. Carbonara sauce packed in containers is also commercially available. Carbonara can be easily obtained at home or in a restaurant by simply warming this commercial product and adding it to boiled pasta.

The container-packed carbonara sauce is produced, for example, as follows so that the egg yolk in the sauce is not boiled and agglomeration occurs during the production process. First, egg yolk, cheese and cream are mixed well to make a raw material mixture. Next, the raw material mixture is heated with stirring in a heating device such as a double kettle to thermally denature the eggs to increase the viscosity of the raw material mixture, thereby preparing a sauce with an appropriate viscosity. And after filling and sealing the obtained sauce to a container, it manufactures by heat-sterilizing if necessary. Examples of such container-packed carbonara sauce include those disclosed in Japanese Patent Application Laid-Open No. 2006-129706 (Patent Document 1).

By the way, as an egg raw material used for carbonara sauce, there are a case where only egg yolk is blended and a case where whole egg is used, that is, egg white is also blended in addition to egg yolk. Usually, only egg yolk is often used, but when egg white is also added, the effect of adjusting the balance of the sauce to make it mellow and the effect of improving the nutritional value by adding high-quality protein derived from egg white can be obtained. . However, when carbonara sauce using egg white is produced by the above-mentioned food industry method, eggs are likely to agglomerate during the heat treatment, and the stirring conditions and temperature conditions of the kettle etc. are fine so as not to produce a non-uniform sauce. It is necessary to heat while adjusting. Therefore, there has been a demand for a method for producing carbonara sauce more easily in the food industry even when egg white is used.

JP 2006-129706 A

Therefore, an object of the present invention is to provide a method for producing a container-packed carbonara sauce that can produce a container-packed carbonara sauce in a uniform state with simple steps even when egg white is used as an egg raw material.

In order to achieve the above object, the present inventors have conducted extensive research on various conditions such as raw materials used and processing steps. In order to eliminate the stirring and heating process in a kettle or the like where it is difficult to set conditions, the container-packed carbonara sauce is prepared by filling and sealing the container with a raw material mixture containing egg yolk, egg white, cheese and cream, followed by heat treatment. Tried to make. However, in this case, the obtained sauce may not only cause the components to precipitate during the heat treatment and become a non-uniform sauce, but also has a problem that a heated odor derived from egg white is felt. Therefore, as a result of further earnest research, if the mayonnaise-like food is blended in the raw material mixture and the heat treatment is performed after the raw material mixture is packed in a container, it is surprisingly uniform and has an egg white odor. It has been found that a container-packed carbonara sauce with good flavor that cannot be felt can be obtained, and finally the present invention has been completed.

That is, the present invention
(1) In a method for producing a containered carbonara sauce containing egg white, after filling and sealing a raw material mixed liquid containing mayonnaise-like food into a container, the container mixed carbonara sauce is heated. Production method,
(2) The manufacturing method of the container stuffed carbonara sauce as described in (1) whose viscosity of the said raw material liquid mixture is 5-30 Pa.s,
(3) The manufacturing method of the container stuffed carbonara sauce as described in (1) or (2) whose pH of the said raw material liquid mixture is 4-6,
(4) The manufacturing method of the container stuffed carbonara sauce in any one of (1) thru | or (3) which heat-processes so that the center product temperature of the said raw material mixture liquid packed in the container may reach 60-100 degreeC,
(5) The container-packed carbonara sauce manufacturing method according to any one of (1) to (4), wherein the container is a flat bag-shaped pouch,
It is.

According to the method for producing a containerized carbonara sauce according to the present invention, the mixture mixture is packed in a container and subjected to heat treatment, and the mixture is stirred and heated in a pan or the like while finely adjusting the stirring conditions and heating conditions as in the past. There is no need, and a packaged carbonara sauce containing egg white can be easily produced. And since the mayonnaise-like foodstuff is mix | blended with the raw material liquid mixture, the container stuffed carbonara sauce with a uniform state can be manufactured. Therefore, it can be expected that new demand for carbonara sauce containing mellow taste and high quality protein with egg white will increase.

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

The carbonara sauce of the present invention refers to a sauce prepared in an edible state by subjecting a raw material mixture containing egg yolk, egg white, cheese and cream, and other necessary raw materials to a heat treatment. The container-packed carbonara sauce is a container-filled carbonara sauce filled and sealed in a container.

The egg yolk used as the raw material of the containered carbonara sauce of the present invention refers to an egg yolk obtained by dividing a chicken egg by a conventional method and separating it from egg white. Examples of the egg yolk that can be used in the present invention include a raw liquid egg yolk obtained by splitting a chicken egg by a conventional method and separating it from egg white, and the raw liquid egg yolk is sterilized, frozen, spray dried or freeze dried, etc. Dry cholesterol treatment such as phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment using yeast or glucose oxidase, supercritical carbon dioxide treatment, etc. The thing etc. which performed 1 type, or 2 or more types of processes, such as mixing processes, such as salt or saccharides, are mentioned.

The blending amount of the egg yolk is preferably 0.1% or more, more preferably 0.5% or more in terms of raw material, with respect to the whole raw material mixture from the viewpoint of imparting a rich yolk flavor to the sauce. Since the viscosity of the sauce becomes too high even if the blending amount is too large, the blending amount of egg yolk is preferably 20% or less, more preferably 10% or less in raw conversion with respect to the entire raw material mixture.

On the other hand, the egg white used in the present invention refers to egg white obtained by dividing a chicken egg by a conventional method and separating it from egg yolk. The egg white that can be used in the present invention is not limited as long as it has heat coagulation performance, and the raw liquid egg white obtained by splitting the chicken egg by a conventional method and separating it from the yolk is sterilized. , Freezing treatment, drying treatment such as spray drying or freeze drying, one or two or more treatments such as mixed treatment of salt or saccharide, etc., and also part of components such as lysozyme and glucose The thing etc. which performed the process to remove may be sufficient.

The blending amount of the egg white is preferably 1% or more in raw conversion relative to the whole raw material mixture from the viewpoint of improving the nutritional value by adding a high-quality protein derived from egg white with a mild flavor of the sauce. Preferably it is 3% or more, More preferably, it is 5% or more. On the other hand, since the viscosity of the sauce becomes too high even if the amount of egg white is too large, it is preferably 20% or less, more preferably 10% or less, in raw conversion with respect to the raw material mixture. In addition, in the manufacturing method of the container stuffed carbonara sauce of this invention, you may mix | blend the said egg yolk and egg white separately, or may mix | blend as a whole egg. Specifically, for example, whole egg obtained by mixing egg white and egg yolk obtained by splitting a chicken egg by a conventional method, or sterilization treatment, freezing treatment, drying treatment described above, You may mix | blend what performed 1 type, or 2 or more types of processes, such as mixing processes, such as salt or saccharides.

Moreover, the cheese used for the carbonara sauce of the present invention is a processed cheese processed from 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 the cheeses classified into these various hardnesses, those commonly used for carbonara sauce are hard or super hard cheeses, among them 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.

The amount of the cheese is preferably 1 to 20%, more preferably 3 to 15%, based on the whole raw material mixture, from the viewpoint of imparting an appropriate cheese flavor to the sauce.

The creams used in the present invention refer to creams or cream processed products. Here, the cream is described in a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) relating to ingredient standards of milk and dairy products, and milk fat content from raw milk, milk or special milk. This is the product from which other components are removed. The cream processed product refers to a cream-flavored processed product prepared by mixing a milk component and edible fats and oils into an emulsified liquid. For example, such cream processed products include butter and butter oil. Non-fat milk solids such as nonfat dry milk, emulsifiers, water, etc. added to the milk fat, nonfat milk solids such as nonfat dry milk, emulsifiers, stabilizers Compound creams manufactured by adding water, etc., non-fat milk solids such as skim milk powder to vegetable fat, synthetic creams manufactured by adding proteins other than milk, emulsifiers, stabilizers, water, etc. Can be mentioned.

The blending amount of the creams is preferably 1 to 50%, more preferably 3 to 30%, based on the whole raw material mixture, from the viewpoint of imparting an appropriate cream flavor to the sauce.

The present invention is characterized in that a mayonnaise-like food is first blended into a raw material mixture in a method for producing a containered carbonara sauce containing egg white. Here, the mayonnaise-like food of the present invention is blended with acid materials such as edible oils and fats, eggs and vinegar, the edible oils and fats are dispersed almost uniformly in the aqueous phase, and the emulsified state is maintained. It refers to foods with 1000 Pa · s and pH in the range of 3-5. Examples of such mayonnaise-like foods include egg yolk-type mayonnaise using egg yolk, whole egg-type mayonnaise using whole egg, and low calorie-type mayonnaise-like food with a reduced amount of edible oils and fats. It is done. These mayonnaise-like foods can be easily prepared by emulsifying edible fats and oils, eggs, vinegar and the like with a homogenizer by a conventional method. In addition, since these mayonnaise-like foods are commercially available, in the present invention, commercially available products of these mayonnaise-like foods may be used.

In this invention, the viscosity of the raw material liquid mixture before heat processing can be increased by mix | blending mayonnaise-like foodstuffs with a raw material liquid mixture. Thereby, when it heat-processes, after filling up a raw material liquid mixture so that it may mention later, it can prevent that precipitation etc. arise and it becomes a non-uniform source | sauce. Further, since the mayonnaise-like food has a low pH, the pH of the raw material mixture before the heat treatment can be lowered, and the egg white odor of the product after the heat treatment can be prevented.

The pH of the raw material mixture containing the mayonnaise-like food is preferably 4 to 6 from the point of making it difficult to produce an egg white odor as long as the acidity of the product is not concerned. The pH of the raw material mixture is preferably 4.5 or more because the acidity is less likely to be felt. On the other hand, the pH of the mixture is preferably 5. from the viewpoint that the effect of reducing egg white odor is more easily obtained. It is good that it is 8 or less.

Moreover, it is preferable that the viscosity of the raw material liquid mixture which mix | blended the said mayonnaise-like food is 5-30 Pa.s from the point which prevents aggregation at the time of heat processing in the range which does not impair the mouth melting of a product. The viscosity of the mixture is preferably 6 Pa · s or more, more preferably 7 Pa · s or more from the viewpoint of becoming a more uniform source. On the other hand, the viscosity of the mixture is preferably 15 Pa · s from the viewpoint of melting of the product. Or less, more preferably 10 Pa · s or less. The viscosity in the present invention is measured using a BH viscometer when the viscosity is less than 0.375 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 20 rpm. 1, when it is 0.375 Pa · s or more and less than 1.5 Pa · s, the rotor No. 2, 1.5 Pa · s or more and less than 3.75 Pa · s. 3, 3.75 Pa · s or more and less than 7.5 Pa · s, rotor No. 4. When the rotor speed is 7.5 Pa · s or higher, the rotor No. When the rotor is 10 Pa · s or higher, the rotor No. 6 is a value obtained from the reading when the rotor has rotated 3 times after the start of measurement. In addition, when ingredients are included in the raw material mixture, the ingredients are removed and measured.

The amount of the mayonnaise-like food to be blended in the raw material mixture may be a blending amount such that the pH and viscosity of the raw material mixture are within the above ranges, specifically, preferably with respect to the raw material mixture. It is 5-70%, More preferably, it is 10-50%, More preferably, it is 15-40%.

In the present invention, when the mayonnaise-like food is blended and the pH of the raw material mixture is adjusted to the above range, it may be prepared by blending an acid material such as vinegar in addition to the mayonnaise-like food. Compared to the case where food is added to the raw material mixture, the acidity of the product may be worrisome if the acid material is added directly to the raw material mixture. The blending amount is preferably 3% or less, more preferably 1% or less in terms of solid content with respect to the raw material mixture.

On the other hand, in order to adjust the viscosity of the raw material mixture within the above range, a small amount of thickener may be blended. The thickener is not particularly limited as long as it can impart viscosity and is generally used as a food raw material. For example, xanthan gum, guar gum, pectin, gelatin, and corn starch, tapioca starch and other raw starches are commonly used. The pregelatinized starch etc. that have been pregelatinized can be mentioned, but if the blending amount of the thickener is too much, the mouthfeel of the product tends to deteriorate, so the blending amount of the thickener is relative to the raw material mixture Is preferably 5% or less, more preferably 3% or less.

There is no restriction | limiting in particular as a method of preparing a raw material liquid mixture, What is necessary is just to mix-process so that the egg yolk, egg white, cheese, cream, mayonnaise-like food mentioned above, and other required raw materials may become substantially uniform. The mixing treatment can be performed, for example, by using a mixer such as a Hobart mixer, a can-to-mixer, a kneader, a double pot with a stirrer, a kneader, or a stirrer. Here, as the raw material mixed solution of the present invention, as a result of blending all raw materials, it is sufficient that a raw material mixed solution for carbonara sauce containing egg yolk, egg white, cheese and cream can be prepared, for example, whole egg type mayonnaise You may mix | blend egg yolk and egg white with a raw material liquid mixture by mix | blending foodstuffs.

Next, the method for producing a container-packed carbonara sauce of the present invention is characterized in that the above-described raw material mixed solution is packed in a container and the mixed solution packed in the container is subjected to heat treatment.

In the case of preparing a liquid whole egg, that is, a container-packed carbonara sauce containing egg white by a conventional method, thoroughly mix sauce raw materials such as eggs, cheese and creams so that aggregation does not occur during heat treatment, Although it was necessary to heat this raw material mixture while finely adjusting the temperature conditions and stirring conditions with a double kettle or the like, in the present invention, after the above raw material mixture is packed in a container, it is subjected to a heat sterilization treatment. In addition, a containered carbonara sauce can be easily produced without finely adjusting the stirring conditions and the like. And since the mayonnaise-like food is mix | blended with the said raw material liquid mixture, the sauce which does not feel an egg white odor can be manufactured even in the said simple process.

Any container can be used as long as it can withstand heat treatment, and examples thereof include a heat-resistant resinous pouch, a molded container, and a can. Among these, when using heat-resistant resin pouches such as four-sided seal type, joint-sealed seal type (pillow seal type), or standing pouches with gussets, the center and periphery of the container The heat treatment can be performed relatively uniformly on the part.

The heat treatment may be performed so that the eggs are heat-denatured in a boil tank, a steamer or the like to obtain a preferable viscosity and cooking flavor. Specifically, the core product temperature is preferably 60 to 100 ° C., more preferably 65. What is necessary is just to carry out so that it may reach -95 degreeC. The holding time after reaching the temperature is preferably 1 to 90 minutes, more preferably 5 to 60 minutes. When the core product temperature during the heat treatment is lower than the above range, it is difficult to obtain preferable viscosity and cooking flavor, and when the core product temperature is higher than the above range, the egg is too heat-denatured and smooth. Carbonara sauce is difficult to obtain and is not preferred.

The packaged carbonara sauce of the present invention produced as described above has a mellow taste due to the use of whole eggs, and has improved nutritional value. In addition to the use for pasta used in combination with pasta, etc. In addition, it can be used for various applications such as croquettes and bread topping and filling.

In addition, in the production method of the containered carbonara sauce of the present invention, in addition to the above-mentioned raw materials, for example, milk raw materials such as milk and butter, salt, soy sauce, sugar, liquid sugar, sodium glutamate, nucleic acid-based flavourant, etc. Various seasonings, spices such as pepper and pepper, extracts such as animal and plant extracts, pigments, and ingredients such as bacon, hiratake, shiitake mushrooms, shimeji mushrooms, mushrooms, onions, garlic, olives, etc. It can be appropriately selected and blended within a range that does not impair the effect.

Hereinafter, the manufacturing method of the container stuffed carbonara sauce 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]
Container-packed carbonara sauce was produced with the following composition. First, whole raw egg (broken chicken eggs split and melted in a conventional manner, the ratio of egg yolk to egg white is 1: 2 in raw equivalent), mayonnaise (vegetable oil 70%, liquid egg yolk 15%, vinegar 12 %, Seasoning and spices 3% prepared by emulsification with a homomixer in a conventional manner, pH 4.2, viscosity 100 Pa · s), starch syrup, pregelatinized starch, cream, sugar, Parmigiano Leisano, brewed vinegar, Salt, powdered milk, black pepper, and fresh water were added, and the mixture was stirred and mixed to obtain a raw material mixture. The pH of the raw material mixture was 5.1 and the viscosity was 17 Pa · s. Next, after adding onion and bacon, stirring and mixing, filling and sealing each 500 g in a pouch, and applying heat treatment so that the core product temperature of 70 ° C. or higher is maintained for 30 minutes in a 75 ° C. hot water bath, After cooling to 10 ° C. or lower, a containered carbonara sauce was obtained.

<Combination ratio of carbonara sauce>
Whole egg 4%
Mayonnaise 15%
Mizuame 3%
Pregelatinized starch 1%
Cream 5%
2% sugar
Parmigiano Leisano 3.5%
Brewing vinegar (acidity 4.5%) 2%
Salt 1%
2% milk powder
Black pepper 0.5%
Onion (3mm slice after branching) 30%
Bacon (3mm square after heating) 5%
Shimizu Remaining ――――――――――――――――――――――――――――――――
Total 100%

The container-packed carbonara sauce of the present invention was in a uniform state with no precipitates and the like, and when eaten, it was very preferable with a mellow and rich flavor without feeling egg white odor. .

[Comparative Example 1]
In the method for producing carbonara sauce of Example 1, containerized carbonara sauce was produced in the same manner except that mayonnaise and pregelatinized starch were not blended, and the blending amount of brewed vinegar was 4.5%. The raw material mixture had a pH of 5.0 and a viscosity of 1 Pa · s.

The obtained container-packed carbonara sauce was in a non-uniform state due to separation and aggregation.

[Comparative Example 2]
In the method for producing carbonara sauce of Example 1, the container was prepared in the same manner as in Example 1 except that mayonnaise was not used, the amount of pregelatinized starch was 6%, and the amount of brewed vinegar was 4.5%. Stuffed carbonara sauce was produced. The raw material mixture had a pH of 5.0 and a viscosity of 18 Pa · s.

The obtained packaged carbonara sauce was in a uniform state with no precipitates or the like, but when it was eaten, it had a sticky texture peculiar to starch and was not palatable.

[Comparative Example 3]
In Comparative Example 2, a containered carbonara sauce was produced in the same manner as in Comparative Example 2, except that brewed vinegar was not blended and the decrease was corrected with fresh water. The raw material mixture had a pH of 7 and a viscosity of 18 Pa · s.

Although the obtained container-packed carbonara sauce was in a uniform state with no precipitates etc., when it was eaten, it not only felt a sticky texture unique to starch, but also had a heated odor derived from egg white It was felt and was not desirable.

[Example 2]
Carbonara sauce was produced in the same manner as in Example 1 except that the blending ratio was changed to the following. The mixed solution had a pH of 5.7 and a viscosity of 18 Pa · s.

<Combination ratio of carbonara sauce>
Raw liquid whole egg 2.5%
Mayonnaise 25%
Mizuame 3%
Cream 5%
2% sugar
Parmigiano Leisano 3.5%
Salt 1%
2% milk powder
Black pepper 0.5%
Onion (3mm slice after branching) 30%
Bacon (3mm square after heating) 5%
Shimizu Remaining ――――――――――――――――――――――――――――――――
Total 100%

The container-packed carbonara sauce of the present invention was in a uniform state with no precipitates and the like, and when eaten, it was very preferable with a mellow and rich flavor without feeling egg white odor. .

[Example 3]
Carbonara sauce was produced in the same manner as in Example 1 except that the blending ratio was changed to the following. The mixed solution had a pH of 5.5 and a viscosity of 12 Pa · s.

<Combination ratio of carbonara sauce>
Raw liquid egg yolk 2%
Raw liquid egg white 5%
10% mayonnaise
Mizuame 3%
Pregelatinized starch 1%
Cream 5%
2% sugar
Parmigiano Leisano 3.5%
Brewing vinegar (acidity 4.5%) 2%
Salt 1%
2% milk powder
Black pepper 0.5%
Onion (3mm slice after branching) 30%
Bacon (3mm square after heating) 5%
Shimizu Remaining ――――――――――――――――――――――――――――――――
Total 100%

The container-packed carbonara sauce of the present invention was in a uniform state with no precipitates and the like, and when eaten, it was very preferable with a mellow and rich flavor without feeling egg white odor. .

Claims (5)

In a method for producing a container-packed carbonara sauce containing egg white, the container-filled carbonara sauce is characterized in that after the raw material mixture liquid containing the mayonnaise-like food is filled and sealed in the container, the container-packed raw material mixture liquid is heated. Source manufacturing method. The manufacturing method of the container stuffed carbonara sauce of Claim 1 whose viscosity of the said raw material liquid mixture is 5-30 Pa.s. The manufacturing method of the container stuffed carbonara sauce of Claim 1 or 2 whose pH of the said raw material liquid mixture is 4-6. The manufacturing method of the container stuffed carbonara sauce in any one of Claim 1 thru | or 3 which heat-processes so that the center article temperature of the said raw material liquid mixture with which the container stuffed reaches 60-100 degreeC. The method for producing a container-packed carbonara sauce according to any one of claims 1 to 4, wherein the container is a flat bag-like pouch.