JP3139973B2 - Retort sauce for carbonara - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a retort sauce for carbonara.

[0002]

2. Description of the Related Art Carbonara is a typical pasta which is composed mainly of egg yolk and creams such as fresh cream and butter cream. After heating these into a creamy sauce, the sauce and pasta are mixed and eaten. It is a kind of cooking.

[0003] On the other hand, conventionally, in order to preserve a carbonara sauce as well as other pasta sauces for a long period of time, the pasta sauce is filled and sealed in a retort pouch or a can and then subjected to retort sterilization at a high temperature.

However, the carbonara sauce is:
Because yolk with heat coagulability is blended as the main raw material, when retort sterilization is applied, part of the yolk solidifies, the texture of the whole sauce loses smoothness, and the texture has a rough texture. Tended to be. In addition, since the sauce for carbonara contains sugars such as lactose derived from cream,
When subjected to retort sterilization, a Maillard reaction occurred between these sugars and proteins derived from egg yolk and other raw materials, and the sauce tended to have a brownish color.

[0005]

SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide a carbonara lettuce sauce having a smooth texture and less browning.

[0006]

Means for Solving the Problems The present inventors have conducted various studies to achieve the above object, and as a result, completed the present invention. That is, (1) a retort sauce for carbonara, wherein egg yolk and sugar alcohol are blended,
(2) The retort sauce for carbonara of (1) to which an emulsifier is added, and (3) the retort sauce for carbonara of (2) wherein the emulsifier is lysolecithin.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” indicates “% by weight” and “parts”
Is "parts by weight". In the present invention, the retort sauce is a retort pouch made of a sauce manufactured by a conventional method,
A product obtained by filling and sealing in a heat-resistant package such as a can, and retort sterilizing at 100 ° C or higher, but after aseptic sterilizing at 100 ° C or higher before filling the package with the sauce, packaging is performed. It also includes products obtained by aseptically filling and sealing the body.

[0008] The yolk used in the retort sauce for carbonara of the present invention is raw egg yolk obtained from poultry eggs such as chicken, quail, duck or the like, or sterilized, refrigerated or frozen, spray-dried or freezed raw yolk. It refers to those dried by drying or the like, or those obtained by subjecting them to enzyme treatment with phospholipase A. The egg yolk used here includes egg white, for example, whole eggs may be used, and all eggs are sterilized, refrigerated or frozen, spray-dried or freeze-dried, or the like. The enzyme treated with phospholipase A may be used.

The sugar alcohol used in the retort sauce for carbonara of the present invention is a polyhydric alcohol in which an aldehyde group and a ketone group of a sugar are reduced to an alcohol group, for example, sorbitol, maltitol, lactitol, erythritol , Oligosaccharide alcohols, branched oligosaccharide alcohols, dextrin alcohols and the like.

[0010] The emulsifier used in the retort sauce for carbonara of the present invention is an emulsifier having a property of being uniformly dispersed or dissolved in water and having a fatty acid in a hydrophobic group, such as lysolecillin, lecithin and sucrose fatty acid. ester,
Polyglycerin fatty acid esters and the like. Among these emulsifiers, lysolecithin is preferred when used in combination with a sugar alcohol, because a sauce with a smoother texture and less browning can be obtained.

The emulsifier lysolecithin suitable for the retort sauce for carbonara of the present invention includes egg yolk, soybean,
Lecithin extracted from animals and plants, such as rapeseed and bovine brain, by a conventional method using phospholipase A and containing lysophospholipid in which one fatty acid of the phospholipid has been cleaved. And the like are directly treated with phospholipase A, followed by extraction by a conventional method. The lysolecithin used here need not be limited to lysophospholipid having a purity of 100%, but may be crude lysolecithin (for example, having a lysophospholipid purity of 10 to 70%).

In the present invention, the mixing ratio of the egg yolk, the sugar alcohol and the emulsifier is not particularly limited, but the yolk is 0.1 to 15 in terms of solid content based on the finished weight of the retort sauce.
%, And 1 to 10 parts by weight of sugar alcohol relative to 1 part by weight of the solid content of egg yolk. If the sugar alcohol is less than 0.5 part, not only a retort sauce having a sufficiently smooth texture cannot be obtained, but also the browning cannot be sufficiently suppressed, while if the sugar alcohol is more than 10 parts,
Not only that no further effect can be obtained, but also a change in flavor of the retort sauce, which is undesirable. The mixing ratio of the emulsifier with respect to the sauce is not particularly limited, but it is desirable to use the emulsifier in an amount of 0.01 to 0.5% in terms of a purity of 100% based on the finished weight of the retort sauce. If the emulsifier is less than 0.01%, it cannot contribute to obtaining a smooth texture, while if the emulsifier is more than 0.5%,
Changes in the flavor of the retort sauce are undesirable.

The raw materials used in the retort sauce for carbonara of the present invention include the egg yolk of the present invention and a sugar alcohol,
In addition to adding an emulsifier, it is sufficient to use, for example, bacon, cream, cheese, etc. which are usually blended as a sauce for carbonara, but if desired, vegetables such as onion and garlic, edible food such as margarine, butter, animal and vegetable oils Thickeners such as fats and oils, xanthan gum and tamarind gum, dairy products such as milk and powdered milk, seasonings such as salt, sugar and sodium glutamate, and other ingredients such as flour, starch and spices may be added.

The reason why the retort sauce for carbonara of the present invention has a smooth texture even when subjected to retort sterilization and has less browning is not clear. However, by adding a sugar alcohol, free water in the sauce is reduced. Therefore, the movement of the lipoproteins that make up the yolk is suppressed, and even if the lipoproteins bind together, their size does not grow until the tongue becomes rough, and the lipoprotein and cream etc. It is speculated that the retort sauce with smooth texture and little browning was obtained because the Maillard reaction due to the binding of the saccharides derived was also suppressed. Furthermore, by adding an emulsifier, particularly lysolecithin, the area around each lipoprotein is covered with the emulsifier,
When the surface potential is more negatively charged, this acts as a cushion, preventing the binding of lipoproteins and the binding of lipoproteins and sugars, and a retort sauce with a smoother texture and less browning is obtained. It is presumed that it was.

The retort sauce for carbonara of the present invention can be prepared by a general method for preparing a sauce for carbonara and a method for preparing a retort food, except that egg yolk and a sugar alcohol are used, and an emulsifier is added if desired. In particular, it is preferable to mix the egg yolk and the sugar alcohol in advance and then use the heated mixture as a raw material, because a retort sauce with a smoother texture and less browning can be obtained.

That is, in addition to egg yolk and sugar alcohol, and also emulsifiers, for example, bacon, cream, cheese, etc., and vegetables such as onion and garlic, margarine, butter, animal and vegetable oils, etc. Thickeners such as edible oils and fats, xanthan gum, tamarind gum, etc., dairy products such as milk and milk powder, seasonings such as salt, sugar, sodium glutamate, etc., and other ingredients such as wheat, starch, spices, etc. The desired retort sauce can be obtained by filling and sealing this sauce in a heat-resistant package such as a retort pouch or a can, sterilizing with a retort at 100 ° C. or more, and cooling.

Next, the present invention will be described in detail based on examples and test examples.

EXAMPLE 1 7.7 kg of fresh water was put into a double kettle, and while heating and stirring, 60 kg of milk, 5 kg of raw egg yolk, 8 kg of oligosaccharide alcohol,
5 kg of fresh cream, 3 kg of cheese, 1.2 kg of salt, 0.8 kg of sodium glutamate, 1% of margarine and 0.2% of tamarind gum are added. After reaching 90 ° C., heating is stopped.
Bacon (8 kg) and black pepper (0.1 kg) were added, and the mixture was finished and stirred to obtain a sauce. After filling and sealing 140 g of the obtained sauces in a heat-resistant retort pouch, the mixture was sterilized by retort at 125 ° C. for 10 minutes, and then cooled to obtain a retort sauce for carbonara.

Example 2 A retort sauce for carbonara was prepared in the same manner as in Example 1 except that 7.5 kg of fresh water was used and 0.2 kg of sucrose fatty acid ester (HLB = 14) as an emulsifier was added. Obtained.

Example 3 A retort sauce for carbonara was obtained in the same manner as in Example 1, except that 7.5 kg of fresh water was used and 0.2 kg of egg yolk lysolecithin (lysophospholipid 20%) as an emulsifier was added. Was.

[0020] Example 4 except for using the enzyme-treated yolk instead of raw egg yolk phosphonium treated with Lipase A ₂ of Example 1 (about 20% lyso ratio) is Carbonara retort in the same manner as in Example 1 Got the sauce. The resulting retort sauce had a smooth texture and reduced browning.

[0021]

Test Example Test Example The following seven samples were prepared. Control: sauce before retort sterilization of Example 1. Inventive product: retort sauce of Example 1. Inventive product: Retort sauce of Example 2. Inventive product: Retort sauce of Example 3. Comparative product: a retort sauce produced in the same manner as in Example 1 except that the oligosaccharide alcohol of Example 1 was not used as a raw material, and the water was used as fresh water. Comparative product: a retort sauce produced in the same manner as in Example 1 except that the oligosaccharide alcohol of Example 2 was not used as a raw material, and the amount was used as fresh water. Comparative product: A retort sauce produced in the same manner as in Example 1 except that the oligosaccharide alcohol of Example 3 was not used as a raw material, and the amount was used as fresh water. For each of the samples, ten well-trained panels evaluated the roughness and degree of browning. Also,
The invention product and the comparative product were each diluted 100-fold with Shimizu, and the state was visually observed.

[0022]

[Table 1]

According to Table 1, the evaluation of the roughness was as follows.
A comparative product not containing an oligosaccharide alcohol, which is a sugar alcohol, and an invention in which an oligosaccharide alcohol was added, while most panels were evaluated as having a rough or marked roughness. The product and most panels are evaluated as having little or no roughness, and the invention products to which lysolecithin as an emulsifier is added are evaluated as having no roughness. There were many who did.

1 (invention product) and FIG. 2 (comparison product), the state of the source of the invention product and the comparison product is 100
When compared with the doubling dilution, the comparative product not containing the oligosaccharide alcohol showed a large number of aggregates that seemed to cause roughness, whereas the invention product containing the oligosaccharide alcohol showed no aggregation. Nothing was observed.

Also, from Table 1, the evaluation of the degree of browning did not indicate that none of the panels of the invention containing the oligosaccharide alcohol, which is a sugar alcohol, and the comparative product, which did not contain the sugar alcohol, evaluated that there was no browning. Comparative products, and, most panels were evaluated as browning, whereas invention products, and many panels evaluated as very slightly browned or slightly browned, especially The invention product to which lysolecithin, which is an emulsifier, was added, was evaluated that most of the panels were slightly browned.

That is, it is understood that the mixture containing the sugar alcohol has a preferable quality with less coagulum and relatively less roughness and less browning. In particular,
The one to which lysolecithin as an emulsifier was added had no graininess and very little browning, which was a very preferable quality.

[0027]

As described above, the retort sauce for carbonara of the present invention provides a retort sauce which has a smooth texture even after retort sterilization and has less browning in spite of containing yolk. Thus, it is possible to provide a carbonara sauce with a more genuine taste.

[0028]

[Brief description of the drawings]

FIG. 1 is a photograph showing the state of a 100-fold diluted solution of the invention.

FIG. 2 is a state photograph of a 100-fold diluted solution of a comparative product.

Claims (3)

(57) [Claims] 1. A retort sauce for carbonara, comprising egg yolk and sugar alcohol. 2. The retort sauce for carbonara according to claim 1, further comprising an emulsifier. 3. The retort sauce for carbonara according to claim 2, wherein the emulsifier is lysolecithin.