JP2005198549A - Retort sauce for carbonara and method for producing the same - Google Patents
Retort sauce for carbonara and method for producing the same Download PDFInfo
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- JP2005198549A JP2005198549A JP2004007659A JP2004007659A JP2005198549A JP 2005198549 A JP2005198549 A JP 2005198549A JP 2004007659 A JP2004007659 A JP 2004007659A JP 2004007659 A JP2004007659 A JP 2004007659A JP 2005198549 A JP2005198549 A JP 2005198549A
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Abstract
Description
本発明は、レトルト処理されているにも拘らず、卵黄及びナチュラルチーズを高濃度に含有させたとしても比較的低粘度を示し、しかも滑らかな状態が維持されたカルボナーラ用レトルトソース及びその製造方法に関する。 The present invention provides a retort sauce for carbonara that exhibits a relatively low viscosity even when egg yolk and natural cheese are contained in a high concentration in spite of being retorted, and that maintains a smooth state, and a method for producing the same About.
カルボナーラは、他のパスタ料理と異なり、加熱凝固性を有する卵黄を含有したソースを用いることを特徴とする。そのために、家庭でカルボナーラを料理するときは、ソース中の卵黄が煮えて状態がボソボソとならないように、例えば、卵黄及びチーズ、必要に応じ生クリーム等の主な材料を温めることなく単に混合した比較的低粘度のソースを用い、茹でたパスタにソースを素早く和えて料理する方法等が採られている。 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.
一方、パスタソースに関し、長期保存が可能で、湯せんあるいは電子レンジで加熱するだけで簡単に喫食可能となるレトルトパウチや缶等の耐熱性容器に充填されたレトルトパスタソースが市販されいる。このレトルトパスタソースは、長期保存性を付与するために、通常、ソースの中心部の品温を１２０℃で４分間相当加熱する又はこれと同等以上の効力を有する条件で加熱殺菌処理する、いわゆるレトルト処理が施されている。しかしながら、前記レトルト処理の加熱条件は、料理の煮込み処理等と比較し非常に過激に熱がかかることから、家庭で料理する上述のようなカルボナーラソースを単にレトルトパスタソースとして応用した場合、ソース中の卵黄がレトルト処理中に凝固しソース全体がボソボソとした状態となり、滑らかな状態を維持したソースが得られないという不都合があった。 On the other hand, with respect to 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 simply 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, the heating conditions of 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 pasta sauce, The egg yolk was solidified during the retort process, and the whole sauce was in a rough state, and there was an inconvenience that a smooth sauce could not be obtained.
そのため、従来より、このような課題を解決すべく種々な改良法が提案されている。例えば、特許第３１３９９７３号公報（特許文献１）には、糖アルコールを含有させる、あるいは更にリゾレシチン等の乳化剤を含有させることにより、滑らかで褐変が少ないカルボナーラ用レトルトソースを得ることが開示されている。また、特開平１０−１９１９３６号公報（特許文献２）には、卵黄に澱粉及び水を加えて得た懸濁液を加熱して凝固せしめた後、微細化処理を施した卵黄含有食品原料を用いることにより、状態が滑らかなカルボナーラ用レトルトソースを得ることが開示されている。 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.
しかしながら、上述したいずれの方法により得られるカルボナーラ用レトルトソースも、ある程度は滑らかな状態が維持されているものの依然として満足できるほど充分に滑らかな状態が維持されているとは言い難く、また、卵黄及びナチュラルチーズを高濃度、具体的には１．０％以上含有させた場合、ソース全体が高粘度を示すことから、茹でたパスタと和え難いという問題があった。 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.
そこで、本発明の目的は、レトルト処理されているにも拘らず、卵黄及びナチュラルチーズを高濃度に含有させたとしても比較的低粘度を示し、しかも滑らかな状態が維持されたカルボナーラ用レトルトソース及びその製造方法を提供するものである。 Therefore, an object of the present invention is to provide a retort sauce for carbonara that has a relatively low viscosity and maintains a smooth state even when egg yolk and natural cheese are contained in a high concentration despite being retorted. And a manufacturing method thereof.
本発明者等は、上記目的を達成すべく使用原料及び各工程等、様々な諸条件について鋭意研究を重ねた結果、耐熱性容器に充填する前のカルボナーラソースの製造において、カルボナーラソースの原料である卵黄とチーズを単に混合するのではなく、まずチーズと特定の乳化剤を水系媒体中で均質化処理した後に、当該均質化物と卵黄を混合して製造したところ、意外にも卵黄及びナチュラルチーズを高濃度に含有させたとしても比較的低粘度を示し、しかも滑らかな状態が維持されたカルボナーラ用レトルトソースが得られることを見出し本発明を完成するに至った。 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 used carbonara sauce raw materials in the production of carbonara sauce before filling into a heat-resistant container. Rather than simply mixing an egg yolk and cheese, the cheese and a specific emulsifier were first homogenized in an aqueous medium, and then the homogenized product and the egg yolk were mixed. The present inventors have found that a carbonara retort sauce having a relatively low viscosity even when contained in a high concentration and maintaining a smooth state can be obtained.
すなわち、本発明は、
（１） 具材を除くソース部全体に対し、卵黄を生卵黄換算で１．０％以上、チーズをナチュラルチーズ換算で１．０％以上含有したカルボナーラ用レトルトソースであって、ソース部の粘度が品温６０℃において３．５Pa・s以下であるカルボナーラ用レトルトソース、
（２） チーズとモノアシル型親水性乳化剤を水系媒体中で均質化処理した後、当該均質化物と卵黄を混合するカルボナーラ用レトルトソースの製造方法、
（３） チーズとモノアシル型親水性乳化剤の均質化処理を５０℃以上で行なう（２）のカルボナーラ用レトルトソースの製造方法、
（４） チーズ中のナチュラルチーズ１００部に対しモノアシル型親水性乳化剤０．５部以上を水系媒体中で均質化処理する（２）又は（３）のカルボナーラ用レトルトソースの製造方法、
（５） モノアシル型親水性乳化剤がリゾリン脂質である（２）乃至（４）のいずれかのカルボナーラ用レトルトソースの製造方法、
（６） 具材を除くソース部全体に対し、卵黄を生卵黄換算で１．０％以上、チーズをナチュラルチーズ換算で１．０％以上含有する（２）乃至（５）のいずれかのカルボナーラ用レトルトソースの製造方法、
である。
That is, the present invention
(1) A retort sauce for carbonara 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, and the viscosity of the source part A retort sauce for carbonara that is 3.5 Pa · s or less at a product temperature of 60 ° C
(2) A method for producing a retort sauce for carbonara in which cheese and a monoacyl hydrophilic emulsifier are homogenized in an aqueous medium, and then the homogenized product and egg yolk are mixed.
(3) The method for producing a retort sauce for carbonara according to (2), wherein the homogenization treatment of the cheese and the monoacyl type hydrophilic emulsifier is performed at 50 ° C. or higher.
(4) A method for producing a retort sauce for carbonara according to (2) or (3), wherein 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,
(5) The method for producing a retort sauce for carbonara according to any one of (2) to (4), wherein the monoacyl hydrophilic emulsifier is a lysophospholipid,
(6) Carbonara of any one of (2) 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 retort sauce,
It is.
本発明のカルボナーラ用レトルトソースの製造方法は、レトルト処理されているにも拘らず、卵黄及びナチュラルチーズを高濃度、具体的には、具材を除くソース部全体に対し、卵黄を生卵黄換算で１．０％以上、チーズをナチュラルチーズ換算で１．０％以上含有させたとしても、ソース部の粘度が湯せん等で温め直して喫食時のソースの品温である６０℃において３．５Pa・s以下と比較的低粘度を示し、しかも滑らかな状態が維持された好ましいレトルトソースを得ることを可能とならしめる。したがって、具材を除くソース部全体に対し、卵黄を生卵黄換算で１．０％以上、チーズをナチュラルチーズ換算で１．０％以上含有し、ソース部の粘度が品温６０℃において３．５Pa・s以下である本発明のカルボナーラ用レトルトソースは、茹でたパスタと非常に和え易く、また卵黄及びナチュラルチーズを高濃度含有していることから、カルボナーラソースとして濃厚な食味を有し大変好ましいソースである。 The method for producing a retort sauce for carbonara according to the present invention has a high concentration of egg yolk and natural cheese in spite of being retorted. Specifically, the yolk is converted into a raw egg yolk for the whole sauce part excluding ingredients. 1.0% or more, even if the cheese is contained 1.0% or more in terms of natural cheese, the viscosity of the sauce portion is reheated with a hot water bath etc., and the temperature of the sauce at 60 ° C. is 3.5 Pa at 3.5 ° C. It makes it possible to obtain a preferable retort sauce that shows a relatively low viscosity of s or less and that maintains a smooth state. Therefore, with respect to the whole sauce part excluding ingredients, it contains egg yolk 1.0% or more in terms of raw egg yolk and cheese 1.0% or more in terms of natural cheese, and the viscosity of the sauce part is 3.degree. The retort sauce for carbonara of the present invention of 5 Pa · s or less is very preferable because it has a rich taste as a carbonara sauce because it is very easy to mix with boiled pasta and contains a high concentration of egg yolk and natural cheese. Is the source.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明は、カルボナーラ用レトルトソース及びその製造方法に係る発明であるが、説明上、本発明のカルボナーラ用レトルトソースの製造方法を中心に詳述する。 The present invention relates to a carbonara retort sauce and a method for producing the same, but for the sake of explanation, the method for producing the carbonara retort sauce will be described in detail.
本発明は、従来のカルボナーラ用レトルトソースと同様、卵黄及びチーズ等、カルボナーラ用レトルトソースで一般的に使用されている原料を含有したカルボナーラソースを耐熱性容器、例えば、缶、レトルトパウチ、好ましくはガスバリア層を有した耐熱性パウチ、さらに自立性を有したこれらのスタンディングパウチ等に充填密封し、ソースの中心部の品温を１２０℃で４分間相当加熱する又はこれと同等以上の効力を有する条件で加熱殺菌処理、いわゆるレトルト処理したカルボナーラ用レトルトソースの製造方法に係る発明である。そして、本発明は、耐熱性容器に充填する前のカルボナーラソースの製造において、まずチーズと特定の乳化剤であるモノアシル型親水性乳化剤を水系媒体中で均質化処理した後に、当該均質化物と卵黄を混合することに特徴を有する。 The present invention is a heat-resistant container such as a can, a retort pouch, preferably a carbonara sauce containing raw materials generally used in carbonara retort sauce, such as egg yolk and cheese, as well as a conventional carbonara retort sauce. Fill and seal heat-resistant pouches with a gas barrier layer, and these standing pouches with self-supporting properties, and heat the product at the center of the source for 4 minutes at 120 ° C, or have the same or better effect. It is invention which concerns on the manufacturing method of the retort sauce for carbonara which carried out the heat sterilization process by what was called retort processing. In the production of carbonara sauce before filling into a heat-resistant container, the present invention first homogenizes the cheese and the monoacyl hydrophilic emulsifier which is a specific emulsifier in an aqueous medium, and then the homogenized product and egg yolk are mixed. It is characterized by mixing.
ここで、「チーズ」とは、ナチュラルチーズや、ナチュラルチーズを原料として加工されたプロセスチーズあるいは他の添加材等を含有したチーズ加工品のことである。ナチュラルチーズは、乳等省令によれば、「乳を乳酸菌で発酵させ、または乳に酵素を加えてできた凝乳から乳清を除去し、固形状にしたもの、またはこれを熟成したもの」と定義され、チーズの硬さにより一般的に、軟質チーズ、半硬質チーズ、硬質チーズ及び超硬質チーズに分類される。これらの種々の硬さに分類されたチーズの内、カルボナーラソースで一般的に使用されているものは、硬質あるいは超硬質チーズである例えば、パルミジャーノ・レジャーノ、グラナパダーノ、ペコリーノ・ロマーノ、パルメザンチーズ、ゴーダチーズ、チェダーチーズ等が主に使用されており、本発明もこれらのナチュラルチーズ又はその加工品を用いると良い。 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.
また、「卵黄」としては、一般的に流通している卵黄であればいずれのものでも良く、例えば、鶏、うずら、あひる等の家禽卵より得られる生卵黄又はこれを殺菌したもの、冷蔵若しくは冷凍したもの、スプレードライ若しくはフリーズドライ等で乾燥したもの、ホスフォリパーゼＡ、ホスフォリパーゼＣ、ホスフォリパーゼＤ、プロテアーゼ等の酵素で処理したもの、脱糖処理したもの、超臨界二酸化炭素処理等で脱コレステロールしたもの、あるいは食塩若しくは糖類を加配したもの等が挙げられる。 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.
また、「モノアシル型親水性乳化剤」とは、１個のアシル基を有し、水又は温水に容易に分散する性質を有する食品に使用可能な乳化剤のことであり、具体的には、例えば、ジアシルグリセロリン脂質であるリン脂質をホスフォリパーゼＡ１あるいはホスフォリパーゼＡ２の酵素で１位あるいは２位のアシル基を加水分解し水酸基に変換したモノアシルグリセロリン脂質であるリゾリン脂質や、ＨＬＢ（親水性親油性バランス）が１０．０以上のショ糖脂肪酸エステル若しくはポリグリセリン脂肪酸エステル等が挙げられる。特に、これらの乳化剤の内、リゾリン脂質を使用すると、低粘度で滑らかな状態が維持された本発明のレトルトソースが得られ易く好ましい。なお、本発明では、リゾリン脂質そのものを使用しても良いが、トリグリセリド、コレステロール、リン脂質等の他の脂質成分も含有した一般的に卵黄リゾレシチン、大豆リゾレシチン、酵素処理卵黄レシチン、酵素処理大豆レシチン、酵素処理卵黄油等と称されるものも使用して良い。この場合、脂質混合物中のリゾリン脂質の部分が本発明のリゾリン脂質に相当する。 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. A monoacylglycerophospholipid lysophospholipid obtained by hydrolyzing a phospholipid, which is a diacylglycerophospholipid, with the phospholipase A 1 or phospholipase A 2 enzyme to hydrolyze the 1- or 2-position acyl group into a hydroxyl group, HLB ( Examples thereof include sucrose fatty acid esters or polyglycerin fatty acid esters having a hydrophilic / lipophilic balance) of 10.0 or more. In particular, among these emulsifiers, the use of lysophospholipid is preferable because the retort sauce of the present invention having a low viscosity and a smooth state is easily obtained. In the present invention, lysophospholipid itself may be used, but generally contains yolk lysolecithin, soy lysolecithin, enzyme-treated egg yolk lecithin, enzyme-treated soy lecithin containing other lipid components such as triglyceride, cholesterol, and phospholipid. What is called enzyme-treated egg yolk oil may also be used. In this case, the lysophospholipid portion in the lipid mixture corresponds to the lysophospholipid of the present invention.
そして、「水系媒体」とは、使用する原料の内、清水や牛乳等の水を主成分とした原料のことをいう。 The “aqueous medium” means a raw material mainly composed of water such as fresh water or milk among the raw materials used.
本発明は、卵黄とチーズを混合する前に、まずチーズとモノアシル型親水性乳化剤を水系媒体中で均質化処理する。ここで、均質化処理された状態とは、チーズの粒子が目視で観察されない程度に水系媒体中で均一に分散されている状態をいう。このような均質化処理された状態とするには、任意の方法を選択して行なえば良く、一般的には、強いせん断力を有する攪拌機や高圧ホモゲナイザー等の均質化処理機を使用するが、本発明は、均質化処理する際に５０℃以上で行なうことが好ましい。均質化処理を５０℃以上で行なうと、室温では均質化し難いナチュラルチーズを用いた場合であっても、加温によりチーズが融解し、強いせん断力を有する均質化処理機を用いなくても容易に均質化処理された状態となることから、生産性に優れ、また得られたレトルトソースにおいても、低粘度で滑らかな状態が維持されたレトルトソースが得られ易く好ましい。 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, the retort sauce is excellent in productivity, and the obtained retort sauce is preferable because a retort sauce having a low viscosity and a smooth state is easily obtained.
また、チーズに対するモノアシル型親水性乳化剤の添加の割合は、チーズ中のナチュラルチーズ１００部に対しモノアシル型親水性乳化剤が好ましくは０．５部以上、より好ましくは１．０部以上である。モノアシル型親水性乳化剤を添加することで、添加しないときと比べ、レトルトソースの粘度は低下し滑らかさも改善するが、モノアシル型親水性乳化剤の割合が０．５部より少ないと、粘度が低下し難く滑らかな状態も維持し難くなる。なお、チーズに対する水系媒体の割合は、特に規定しておらず、チーズの粒子が目視で観察されない程度に水系媒体中で均一に分散され均質化処理された状態となる範囲であれば、任意の割合とすることができるが、工業的規模での生産効率を考慮しチーズ１．０部に対し水系媒体３．０部以上が好ましく、５．０部以上がより好ましい。また、「チーズ中のナチュラルチーズ」とは、チーズとしてナチュラルチーズを用いた場合は、ナチュラルチーズそのものであり、プロセスチーズやチーズ加工品を用いた場合は、これらのチーズの原料であるナチュラルチーズの部分を意味する。 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.
次に、上述した方法で得られた均質化物と卵黄を任意の混合装置を用いて均一に混合する。その際、使用する卵黄が生卵黄のような液状の場合は、上記均質化物が液状乃至ペースト状であることから、両者を均一に混合することは容易であるが、使用する卵黄が乾燥卵黄のような粉末状である場合は、一旦、乾燥卵黄を水戻して均一な液状物とした後に、上記均質化物と混合したほうが容易に均一に混合することが出来て好ましい。 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.
最後に、上述の方法で得られた均質化物と卵黄との混合物に具材を除く残りの原料を混合し、必要に応じ更に均質化処理及び／又は煮込み処理を施した後、具材であるベーコンやマッシュルーム等を混合してカルボナーラソースを製し、これをレトルトパウチや缶等の耐熱性容器に充填し、常法によりレトルト処理してカルボナーラ用レトルトソースを製する。 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 carbonara sauce is made by mixing bacon, mushrooms, and the like, filled in a heat-resistant container such as a retort pouch or can, and retorted by a conventional method to produce a retort sauce for carbonara.
カルボナーラ用レトルトソースには、上述した卵黄、チーズ及びモノアシル型親水性乳化剤以外に、例えば、食塩、砂糖又はグルタミン酸ナトリウム等の調味料、牛乳、脱脂粉乳、乳清タンパク質等の乳類、ガム質、生澱粉、化工澱粉又は湿熱処理澱粉等の増粘剤、澱粉分解物又はその還元物、糖アルコール等の糖類、生クリーム、モノアシル型親水性乳化剤以外の乳化剤、乳化補助剤、エキス、食用油脂、香辛料、色素、発色剤等を含有しているが、本発明では、本発明の効果を損なわない範囲でこれらの各種原料を、チーズとモノアシル型親水性乳化剤を水系媒体中で均質化処理する際に、あるいは当該均質化物と卵黄を混合する際に含有させても良い。 In the retort sauce for carbonara, in addition to the egg yolk, cheese and monoacyl hydrophilic emulsifier described above, for example, seasonings such as salt, sugar or sodium glutamate, milk such as milk, skim milk powder, whey protein, gum, Thickeners such as raw starch, modified starch or wet heat-treated starch, starch degradation products or reduced products thereof, sugars such as sugar alcohol, fresh cream, emulsifiers other than monoacyl hydrophilic emulsifiers, emulsification aids, extracts, edible fats and oils, In the present invention, these raw materials are mixed with cheese and a monoacyl hydrophilic emulsifier in an aqueous medium as long as the effects of the present invention are not impaired. Alternatively, it may be contained when the homogenized product and egg yolk are mixed.
以上、述べたとおり本発明の製造方法は、耐熱性容器に充填する前のカルボナーラソースの製造において、カルボナーラソースの原料である卵黄とチーズを単に混合するのではなく、まずチーズと特定の乳化剤であるモノアシル型親水性乳化剤を水系媒体中で均質化処理した後に、当該均質化物と卵黄を混合することにより、卵黄及びナチュラルチーズを高濃度に含有させたとしても比較的低粘度で、しかも滑らかな状態が維持されたカルボナーラ用レトルトソースが得られる。具体的な粘性の程度としては、後述の実施例で示しているとおり具材を除くソース部全体に対し、卵黄を生卵黄換算で１．０％以上、チーズをナチュラルチーズ換算で１．０％以上と高濃度含有させたとしても、該ソース部の粘度が湯せん等で温め直した喫食時のソースの品温６０℃において３．５Pa・s以下と比較的低粘度を示し、茹でたパスタと和え易いものである。なお、上記ソース部の品温６０℃における粘度は、未開封のまま沸騰したお湯の中で３分間温め、ざるで具材を除いた後、品温が６０℃に達した時点でＢ型粘度計［（株）東京計器製、ＢＨ型］を用いて、ローターＮｏ．３、回転数１０ｒｐｍの測定条件で測定し、３回転後の示度により算出した値である。 As described above, in the production method of carbonara sauce before filling into a heat-resistant container, the production method of the present invention does not simply mix egg yolk, which is the raw material of carbonara sauce, with cheese, but first with cheese and a specific emulsifier. After a certain monoacyl hydrophilic emulsifier is homogenized in an aqueous medium, the homogenate and egg yolk are mixed, so that even if high concentrations of egg yolk and natural cheese are contained, the viscosity is relatively low and smooth. Retained carbonara retort sauce 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.
このように本発明の製造方法で得られたカルボナーラ用レトルトソースが、レトルト処理されているにも拘らず、如何なる理由により卵黄及びナチュラルチーズを高濃度含有させたとしても比較的低粘度を示し、しかも滑らかな状態が維持されるかは明らかでないが、チーズとモノアシル型親水性乳化剤を水系媒体中で均質化処理して得られたチーズとモノアシル型親水性乳化剤との均質化物が、レトルト処理の際に、卵黄に何らか作用し、卵黄の加熱凝固によるソースの粘度増加を防止したのではないかと推察する。 Thus, although the retort sauce for carbonara obtained by the production method of the present invention is retort treated, it shows a relatively low viscosity even if it contains egg yolk and natural cheese at a high concentration for any reason, Moreover, it is not clear whether the smooth state is maintained, but the homogenized product of cheese and monoacyl hydrophilic emulsifier obtained by homogenizing cheese and monoacyl hydrophilic emulsifier in an aqueous medium is a retort treatment. At that time, it is presumed that it acted on the egg yolk and prevented the increase in the viscosity of the sauce due to the heat coagulation of the egg yolk.
以下、本発明のカルボナーラ用レトルトソース及びその製造方法について、実施例及び比較例に基づき具体的に説明する。なお、本発明は、これらの実施例に限定するものではない。 Hereinafter, the retort sauce for carbonara of the present invention and the manufacturing method thereof will be specifically described based on Examples and Comparative Examples. The present invention is not limited to these examples.
［実施例１］
二重釜に清水２７．８６ｋｇを入れ、加熱攪拌させながら牛乳３０．０ｋｇを加えて、８０℃達温後加熱を停止し、ナチュラルチーズ（パルミジャーノ・レジャーノ）７．０ｋｇ、酵素処理卵黄油［キユーピー（株）製、卵黄レシチンＬＰＬ−２０（モノアシル型親水性乳化剤であるリゾリン脂質約２０％含有）］０．４ｋｇ及びキサンタンガム０．０４ｋｇを加え品温が５０℃より低くならないように必要に応じ加温しながらホモミキサーで均質化した状態となるまで処理した。得られた均質化物を冷却後、生卵黄３．０ｋｇ、化工澱粉１．５ｋｇ及び生クリーム３０．０ｋｇ加え均一に混合し、更に均質化処理した。そしてこの混合物を攪拌させながら加熱し、８０℃達温後加熱を停止し、拍子木切りのベーコン２０．０ｋｇ及びブラックペパー０．２ｋｇ加え仕上げ攪拌しカルボナーラソースを得た。得られたソースを１４０ｇずつ耐熱性のレトルトパウチに充填・密封した後、１２０℃で２０分間レトルト処理し、しかる後、冷却してカルボナーラ用レトルトソースを得た。
[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.
＜本発明のソース部の配合割合＞
生卵黄 ３．０部
酵素処理卵黄油 ０．４部（リゾリン脂質換算で０．０８部）
（リゾリン脂質約２０％含有）
ナチュラルチーズ ７．０部
（パルミジャーノ・レジャーノ）
化工澱粉 １．５部
キサンタンガム ０．０４部
牛乳 ３０．０部
生クリーム ３０．０部
ブラックペパー ０．２部
清水 ２７．８６部
―――――――――――――――――――――
合計 １００．０部
<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
＜本発明の具材を含めたカルボナーラ用レトルトソースの配合割合＞
上記ソース部 １００．０部
ベーコン ２０．０部
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合計 １２０．０部
<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
得られたカルボナーラ用レトルトソースは、レトルト処理されているにも拘らず、具材（ベーコン）を除くソース部の品温６０℃における粘度を測定したところ２．８Ｐａ・ｓと低く、しかも非常に滑らかな状態であった。また、品温６０℃における粘度が低いことから、茹でたパスタと非常に和え易く、生卵黄３．０％及びナチュラルチーズ７．０％と高濃度含有していることから、カルボナーラソースとして濃厚な食味を有していた。なお、ナチュラルチーズとモノアシル型親水性乳化剤である酵素処理卵黄油中のリゾリン脂質の割合は、ナチュラルチーズ１００部に対しリゾリン脂質が１．１部である。 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 the viscosity at 60 ° C is low, it is very easy to mix with boiled pasta, and since it contains a high concentration of 3.0% raw egg yolk and 7.0% natural cheese, it is rich as a carbonara sauce. Had a 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.
［実施例２］
実施例１において、酵素処理卵黄油０．４ｋｇをモノオレイン酸デカグリセリル（ポリグリセリン脂肪酸エステルの一種、ＨＬＢ１２．０）０．１ｋｇに換え、減少分の０．３ｋｇを補うため清水２８．１６ｋｇとした以外は、実施例１と同様な方法でカルボナーラ用レトルトソースを製造した。
[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.
得られたカルボナーラ用レトルトソースは、実施例１のソースと同様、レトルト処理されているにも拘らず、具材（ベーコン）を除くソース部の品温６０℃における粘度を測定したところ３．４Ｐａ・ｓと低く、しかも滑らかな状態であった。また、品温６０℃における粘度が低いことから、茹でたパスタと和え易く、生卵黄３．０％及びナチュラルチーズ７．０％と高濃度含有していることから、カルボナーラソースとして濃厚な食味を有していた。なお、ナチュラルチーズとモノアシル型親水性乳化剤であるモノオレイン酸デカグリセリルの割合は、ナチュラルチーズ１００部に対しモノオレイン酸デカグリセリルが１．４部である。 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.
［比較例１］
実施例１の同様な配合割合で、以下のような方法でカルボナーラ用レトルトソースを製造した。つまり、二重釜に清水２７．８６ｋｇを入れ、加熱攪拌させながら牛乳３０．０ｋｇ、生卵黄３．０ｋｇ、生クリーム３０．０ｋｇ、ナチュラルチーズ（パルミジャーノ・レジャーノ）７．０ｋｇ、酵素処理卵黄油［キユーピー（株）製、卵黄レシチンＬＰＬ−２０（モノアシル型親水性乳化剤であるリゾリン脂質約２０％含有）］０．４ｋｇ、化工澱粉１．５ｋｇ及びキサンタンガム０．０４ｋｇを加えて８０℃達温後加熱を停止し、ホモミキサーで均質化処理した後、拍子木切りのベーコン２０ｋｇ及びブラックペパー０．２ｋｇ加え仕上げ攪拌しカルボナーラソースを得た。得られたソースを１４０ｇずつ耐熱性のレトルトパウチに充填・密封した後、１２０℃で２０分間レトルト処理し、しかる後、冷却してカルボナーラ用レトルトソースを得た。
[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.
得られたカルボナーラ用レトルトソースは、生卵黄及びナチュラルチーズが高濃度含有していることから、カルボナーラソースとして濃厚な食味を有していたが、具材（ベーコン）を除くソース部の品温６０℃における粘度を測定したところ６．４Ｐａ・ｓと高く、滑らかな状態のソースとは言い難いものであった。また、粘度が高いことから、茹でたパスタと和え難いものであった。 Since the obtained retort sauce for carbonara contained a high concentration of raw egg yolk and natural cheese, it had a rich taste as a carbonara sauce, but the temperature of the sauce part excluding ingredients (bacon) was 60. When the viscosity at ℃ was measured, it was as high as 6.4 Pa · s, and it was difficult to say that it was a smooth source. Also, because of its high viscosity, it was difficult to mix with boiled pasta.
［比較例２］
実施例１において、酵素処理卵黄油を卵黄油［キユーピー（株）製、卵黄レシチンＰＬ−３０（ジアシル型乳化剤であるリン脂質約３０％含有）］に換えた以外は、実施例１と同様な方法でカルボナーラ用レトルトソースを製造した。
[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.
得られたカルボナーラ用レトルトソースは、生卵黄及びナチュラルチーズが高濃度含有していることから、カルボナーラソースとして濃厚な食味を有していたが、具材（ベーコン）を除くソース部の品温６０℃における粘度を測定したところ７．１Ｐａ・ｓと高く、滑らかな状態のソースとは言い難いものであった。また、粘度が高いことから、茹でたパスタとは和え難いものであった。なお、ナチュラルチーズとジアシル型乳化剤であるリン脂質の割合は、ナチュラルチーズ１００部に対しリン脂質が１．７部である。 Since the obtained retort sauce for carbonara contained a high concentration of raw egg yolk and natural cheese, it had a rich taste as a carbonara sauce, but the temperature of the sauce part excluding ingredients (bacon) was 60. When the viscosity at 0 ° 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.
以上、実施例１及び２、並びに比較例１及び２より、卵黄を添加する前にチーズとモノアシル型親水性乳化剤を水系媒体中で均質化処理した均質化物を製することなく単に卵黄とチーズを混合した比較例１のレトルトソース、並びに本発明と同様に、チーズと乳化剤を水系媒体中で均質化処理した後、均質化物と卵黄を混合したが、前記乳化剤が本発明と異なるモノアシル型親水性乳化剤以外の乳化剤を使用した比較例２のレトルトソースは、粘度が高く茹でたパスタと和え難いものであり、またソースの状態においても滑らかな状態とは言い難いものであった。一方、これら比較例のレトルトソースに比べ、チーズと特定の乳化剤であるモノアシル型親水性乳化剤を水系媒体中で均質化処理した後に、当該均質化物と卵黄を混合した実施例１及び２のレトルトソースは、レトルト処理されているにも拘らず、卵黄及びナチュラルチーズを高濃度に含有させたとしても粘度が３．５Ｐａ・ｓ以下と比較的低粘度を示し茹でたパスタと和え易く、しかも滑らかな状態が維持されたソースであり、大変好ましいカルボナーラ用レトルトソースであることが理解される。特に、モノアシル型親水性乳化剤としてリゾリン脂質を使用した実施例１のレトルトソースは、低粘度を示し滑らかさも優れていた。 As described above, according to Examples 1 and 2 and Comparative Examples 1 and 2, egg yolk and cheese are simply prepared without producing a homogenized product obtained by homogenizing cheese and a monoacyl hydrophilic emulsifier in an aqueous medium before adding egg yolk. The mixed retort sauce of Comparative Example 1, as well as 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 emulsifier was difficult to be said to have a high viscosity and not to be blended with boiled pasta, and it was difficult to say a smooth state even in the state of the sauce. 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 retort sauce of Examples 1 and 2 in which the homogenized product and egg yolk were mixed. Despite being retort-treated, even if egg yolk and natural cheese are contained at a high concentration, the viscosity is relatively low at 3.5 Pa · s or less, and it is easy to blend with boiled pasta and is smooth It is understood that the source is maintained and is a highly preferred carbonara retort source. In particular, the retort sauce of Example 1 using lysophospholipid as a monoacyl hydrophilic emulsifier had a low viscosity and an excellent smoothness.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007166959A (en) * | 2005-12-21 | 2007-07-05 | Nisshin Foods Kk | Method for producing carbonara source |
| JP2008043255A (en) * | 2006-08-17 | 2008-02-28 | Q P Corp | Method for producing pasta-containing processed food |
| JP2010017137A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Retort cream sauce, packaged food for microwave cooking, and method for producing cream stew |
| JP2010187617A (en) * | 2009-02-19 | 2010-09-02 | Nisshin Foods Kk | Frozen pasta sauce and method for producing the same |
| KR101214634B1 (en) | 2012-08-03 | 2012-12-21 | 이철기 | Sauce for cooking and method for producing the same |
| JP2013039096A (en) * | 2011-08-18 | 2013-02-28 | Q P Corp | Liquid composition |
| JP2013046644A (en) * | 2012-12-07 | 2013-03-07 | Q P Corp | Retort cream sauce, packed food for microwave cooking, and method for cooking or producing creamed food |
| WO2016031953A1 (en) * | 2014-08-29 | 2016-03-03 | 株式会社明治 | Cheese sauce and method for producing same |
-
2004
- 2004-01-15 JP JP2004007659A patent/JP4322127B2/en not_active Expired - Lifetime
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007166959A (en) * | 2005-12-21 | 2007-07-05 | Nisshin Foods Kk | Method for producing carbonara source |
| JP4681446B2 (en) * | 2005-12-21 | 2011-05-11 | 日清フーズ株式会社 | Carbonara sauce manufacturing method |
| JP2008043255A (en) * | 2006-08-17 | 2008-02-28 | Q P Corp | Method for producing pasta-containing processed food |
| JP2010017137A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Retort cream sauce, packaged food for microwave cooking, and method for producing cream stew |
| JP2010187617A (en) * | 2009-02-19 | 2010-09-02 | Nisshin Foods Kk | Frozen pasta sauce and method for producing the same |
| JP2013039096A (en) * | 2011-08-18 | 2013-02-28 | Q P Corp | Liquid composition |
| KR101214634B1 (en) | 2012-08-03 | 2012-12-21 | 이철기 | Sauce for cooking and method for producing the same |
| JP2013046644A (en) * | 2012-12-07 | 2013-03-07 | Q P Corp | Retort cream sauce, packed food for microwave cooking, and method for cooking or producing creamed food |
| WO2016031953A1 (en) * | 2014-08-29 | 2016-03-03 | 株式会社明治 | Cheese sauce and method for producing same |
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