JP7637514B2 - Carbonara style sauce - Google Patents

Description

The present invention relates to carbonara-style sauce.

Carbonara sauce is a sauce prepared by heating a mixture of ingredients including egg yolk or whole egg, cheese, cream, and further seasonings and ingredients added as necessary, to produce a creamy sauce. Carbonara sauce is characterized by its mellowness and pale yellow color derived from the egg yolk, and has a smooth and moderate viscosity. In order to obtain such a carbonara sauce, it is essential to use an appropriate amount of egg yolk that is heat-coagulable (coagulation temperature is 65 to 70°C), slowly heat the mixture of ingredients including the egg yolk, and stop the heating at the stage where the egg yolk is heat-coagulated and reaches a moderate viscosity without becoming lumpy. However, in the food industry, it is necessary to have a heating process at 75 to 100°C, and under such conditions, the egg yolk is heat-coagulated and produces a gritty and rough texture. Therefore, a technology for preventing or suppressing the heat coagulation of egg yolk has been demanded.
Patent Document 1 discloses a method for producing carbonara sauce, which includes a step of heating and homogenizing an aqueous dispersion containing egg yolk and cheese but not containing starch, mixing the homogenized liquid with starch, and heating the homogenized liquid. Patent Document 2 and Patent Document 3 disclose a method for producing a retort sauce for carbonara, which is characterized by homogenizing cheese and a specific emulsifier in an aqueous medium, and then mixing the homogenized product with egg yolk. Patent Document 4 discloses a retort sauce for carbonara, which contains egg yolk and sugar alcohol. Patent Document 5 discloses an enzyme-treated egg yolk treated with alkaline protease, which has excellent heat resistance (heat-resistant coagulation resistance). Patent Document 6 discloses an egg yolk-containing food material that does not coagulate even when heated, obtained by heating and coagulating a suspension containing egg yolk, starch, and water, and then pulverizing the suspension. Although both are excellent technologies, further improvements are required.
On the other hand, in order to suppress the roughness caused by the heat coagulation of the egg yolk, the proportion of egg yolk used in carbonara sauce has been reduced, but this has the drawback of weakening the mellowness derived from the egg yolk.

JP2007-166959 JP2005-198549 JP2005-198550 JP 10-257871 A Patent Publication 2005-52052 JP 10-191936 A

The objective of the present invention is to provide a carbonara sauce that suppresses the rough texture caused by heat coagulation of egg yolk and has a mellow taste and good color despite using a reduced amount of egg yolk.

Therefore, the present inventors have conducted extensive research to solve the above problems, and as a result, have discovered a carbonara sauce that contains red palm oil and an emulsifier having an HLB value of 5.5 or more and may optionally contain egg yolk, in which the egg yolk content A (% by mass), the red palm oil content B (% by mass), and the emulsifier content C (% by mass) relative to the total amount of the sauce satisfy the following formula 1: 2≦A+B×4≦23
Formula 2: 4.5≦C/B×100≦7.5
The inventors have found that the carbonara sauce, which satisfies the above requirements and has an egg yolk content of 1.5% by mass or less, can suppress the rough texture resulting from heat coagulation of the egg yolk, and has a mellow taste and a good color despite the reduced amount of egg yolk used, and have thus completed the present invention.

That is, the present invention is as follows.
[1] A carbonara sauce containing red palm oil and an emulsifier with an HLB value of 5.5 or more and optionally containing egg yolk, wherein the egg yolk content A (% by mass), the red palm oil content B (% by mass), and the emulsifier content C (% by mass) relative to the total amount of the sauce satisfy the following formula 1: 2≦A+B×4≦23
Formula 2: 4.5≦C/B×100≦7.5
and the egg yolk content is 1.5% by mass or less.
[2] A method for producing the carbonara sauce described in [1] above, comprising a step of heating and mixing a raw material containing red palm oil and an emulsifier, and which may optionally contain egg yolk.

The present invention can provide a carbonara sauce that is smooth and has a good color, despite the fact that the rough texture caused by the heat coagulation of egg yolk is suppressed and the amount of egg yolk used is reduced. Furthermore, the carbonara sauce of the present invention can achieve the same effect even if it is frozen and then reheated.

The carbonara sauce of the present invention contains red palm oil and an emulsifier with an HLB value of 5.5 or more, and may optionally contain egg yolk, and the egg yolk content A (% by mass), the red palm oil content B (% by mass), and the emulsifier content C (% by mass) relative to the total amount of the sauce are expressed by the following formula 1: 2≦A+B×4≦23
Formula 2: 4.5≦C/B×100≦7.5
and the egg yolk content is 1.5% by mass or less.

Palm fruits, which are harvested from cultivated palms of the genus Oil palm of the Arecaceae family, are the raw material for palm oil. The flesh of the palm fruits is rich in carotenoids, the main component of which is β-carotene. Therefore, palm crude oil obtained by squeezing or extracting palm fruits and optionally degumming them is reddish-orange in color. Usually, this palm crude oil is subjected to processes such as deacidification, bleaching, deodorization, degumming, and distillation to obtain palm oil with a color close to white, which is widely used as an edible oil. Note that palm oil obtained from palm fruits is to be distinguished from palm kernel oil obtained from palm seeds.
The "red palm oil" used in the present invention refers to palm crude oil and palm oil refined in such a way that carotenoids remain during the refining process of palm crude oil, and also includes those obtained by subjecting palm crude oil or palm oil refined in such a way that carotenoids remain to processing such as fractionation, hydrogenation, and transesterification. For example, red palm olein and red palm super olein obtained by fractionating red palm oil refined by distillation are also included. Such red palm oil may generally contain 400 to 600 ppm or more of carotenoids, depending on the cultivation conditions and production area of the raw oil palm and the refining method. The red palm oil used in the present invention can be produced from palm fruits through processes such as oil extraction, refining, and processing, but commercially available products can also be used.
The content of red palm oil in the carbonara sauce of the present invention varies depending on the amount of egg yolk used in the sauce as described below, but is preferably 0.1 to 5.5% by mass, more preferably 0.3 to 5.5% by mass, more preferably 0.7 to 4.5% by mass, and even more preferably 1.5 to 4.0% by mass, based on the total amount of the sauce.

The "egg yolk" used in the present invention refers to the yolk portion obtained by separating the yolk from the white after cracking an egg in a conventional manner. A whole egg containing an egg yolk may also be used. The egg yolk or whole egg used in the carbonara sauce of the present invention may be an egg yolk or whole egg derived from an edible bird, such as a chicken, quail, duck, goose, ostrich, guinea fowl, pheasant, emu, or seagull, and is most preferably an egg yolk or whole egg derived from a chicken egg.
In general, the amount of egg yolk used in carbonara sauce is 1.0 to 10.0% by mass based on the total amount of the sauce excluding solid ingredients such as bacon. At the temperatures used in food industry for heat treatment (75 to 100° C.), egg yolk is heat-coagulated and becomes rough in texture, so the content of egg yolk in the carbonara sauce of the present invention is 1.5% by mass or less based on the total amount of the sauce, preferably 1.3% by mass or less, more preferably 1.0% by mass or less, and even more preferably 0.8% by mass or less.

In the carbonara sauce of the present invention, if the content of egg yolk relative to the total amount of the sauce excluding solid components such as bacon is A (mass%) and the content of red palm oil is B (mass%), the value of "A + B x 4" is 2.0 to 23.0, preferably 2.5 to 21.0, more preferably 3.0 to 18.0, and even more preferably 4.0 to 15.0. If the value of "A + B x 4" is less than 2.0, the carbonara sauce will be less mellow and the color will be light, and if it exceeds 23.0, the color will be too dark and it will be oily, which may impair the mellowness.

An emulsifier is an amphipathic compound that contains a lipophilic group (hydrophobic group) and a hydrophilic group in one molecule, and the lipophilic group is easily compatible with fats and oils, while the hydrophilic group is easily compatible with water. Such emulsifiers are roughly classified into natural emulsifiers such as lecithin (derived from soybeans, egg yolk, etc.), saponin (derived from quillaja, soybeans, etc.), and sodium caseinate (derived from livestock milk such as cow's milk), and synthetic emulsifiers. Synthetic emulsifiers that can be used for food have lipophilic groups composed of saturated and/or unsaturated fatty acids with 8 to 22 carbon atoms, and hydrophilic groups composed of glycerin, polyglycerin, sucrose, propylene glycol, sorbitan, etc.
HLB is an abbreviation for hydrophile lipophile balance, and is an index for determining whether an emulsifier is hydrophilic or lipophilic, taking values from 0 to 20. The smaller the HLB value, the stronger the lipophilicity, and low HLB emulsifiers are highly lipophilic, while high HLB emulsifiers are highly hydrophilic.

In the present invention, the "emulsifier" may be any emulsifier that is edible. Examples of such emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin, saponin, sodium caseinate, organic acid monoglycerides, organic acid diglycerides, etc., and combinations of two or more of these emulsifiers may also be used.
The HLB value of the emulsifier is 5.5 or more, preferably 6 to 18, more preferably 6.5 to 17.5, and most preferably 8 to 17. If the HLB value of the emulsifier is less than 5.5, red palm oil is not emulsified, oil floating occurs, and the color becomes pale. If the HLB value of the emulsifier is more than 18, the emulsifier tends to be too hydrophilic, and red palm oil cannot be sufficiently emulsified, so oil floating tends to occur. Examples of emulsifiers with an HLB value of 5.5 or more include Ryoto Sugar Ester S-770 with an HLB value of 7, Ryoto Sugar Ester S-970 with an HLB value of 9, Ryoto Sugar Ester S-1170 with an HLB value of 11, Ryoto Polyglyceride SWA15D with an HLB value of 13, Ryoto Polyglyceride SWA10D with an HLB value of 14, Ryoto Sugar Ester S-1670 with an HLB value of 16 (all manufactured by Mitsubishi Chemical Foods Corporation, "Ryoto" is a trademark), Poem K-37V with an HLB value of 6, and L-300 with an HLB value of 8 (all manufactured by Riken Vitamin Co., Ltd., "Poem" is a trademark). When two or more types of emulsifiers are combined, the HLB values of the emulsifiers to be combined are each 5.5 or more.
In the carbonara sauce of the present invention, when the content of red palm oil relative to the total amount of sauce is B (mass%) and the content of emulsifier is C (mass%), the amount of emulsifier used is "C/B x 100", that is, when expressed as mass% relative to the total amount of red palm oil contained in the carbonara sauce, the value of "C/B x 100" is 4.5 to 7.5, preferably 5.0 to 7.0, and more preferably 5.5 to 6.5. If the value of "C/B x 100" is less than 4.5, the amount of emulsifier used relative to the red palm oil is small, and the red palm oil cannot be sufficiently emulsified, resulting in oil floating in the carbonara sauce and a light color. If the value of "C/B x 100" exceeds 7.5, the emulsifier has a strange taste, which leads to a poor taste balance and a loss of mellowness.
The emulsifier used in the carbonara sauce of the present invention is not intended to include emulsifying substances such as lecithin that are inherent in egg yolks and the like used as raw materials for carbonara sauce, but is added separately from the inherent emulsifying substances contained in raw materials such as egg yolks.

The carbonara sauce of the present invention may contain other ingredients that are typically used in carbonara sauce. Such ingredients may include, for example, cheeses; vegetable or animal creams; seasonings such as salt, sugar, extracts, and spices; thickening polysaccharides; starches; modified starches; food colorings, and the like. In addition, solid ingredients such as bacon may also be used as desired.

The carbonara sauce of the present invention can be produced according to a conventional method for producing carbonara sauce, except that raw materials containing red palm oil and an emulsifier and optionally containing egg yolk are heated and mixed. The carbonara sauce obtained can be retorted in a conventional manner. The carbonara sauce obtained can also be frozen in a conventional manner to produce frozen carbonara sauce.
The method of the heating and mixing treatment is not particularly limited, and for example, the raw materials can be placed in a kneader for cooking, heated to 80 to 90°C while mixing, and heated and mixed at 80 to 90°C for 5 to 15 minutes.
The method of retort treatment is not particularly limited. For example, the food can be packed into a retort pouch, sealed, and treated in a retort (high-pressure cooker) at 121° C. for 30 minutes or more.
The method of freezing is not particularly limited, and can be, for example, by filling a bag with the product, sealing it, and quickly freezing it using a freezing device.

The carbonara sauce obtained can be eaten as it is by pouring it over pasta, or it can be stored chilled or frozen and then heated in a hot water bath or microwave, or thawed before eating, or it can be retorted and stored at room temperature, and then heated in the same manner before eating.

卵黄液：鶏卵を割卵して卵黄と卵白とを分離し、卵黄を均質化したものである。
レッドパーム油：カロチーノ ピュアオレイン（イエナ商事株式会社、カロテノイド含量５００ｐｐｍ以上（規格値））である。
乳化剤：ＨＬＢ値１４のリョートーポリグリエステルＳＷＡ１０Ｄ（三菱ケミカルフーズ株式会社）である。
加工澱粉：ヒドロキシプロピルリン酸架橋澱粉（Ｃ☆ＣｒｅａｍＴｅｘ７５７１０、カーギルジャパン社製）である。 EXAMPLES In the following, examples are shown to specifically explain the present invention, but the present invention is not limited to the following examples.
Production Example 1: Production of carbonara sauce
(1) The ingredients in the recipe below were put into a cooker, heated while being mixed until the temperature at the center reached 85°C, and mixed and heated at 85°C for 10 minutes to obtain carbonara sauce.

Egg yolk liquid: This is made by cracking an egg, separating the egg yolk from the egg white, and homogenizing the egg yolk.
Red palm oil: Carotino Pure Olein (Iena Shoji Co., Ltd., carotenoid content 500 ppm or more (standard value)).
Emulsifier: Ryoto Polyglycerol SWA10D with an HLB value of 14 (Mitsubishi Chemical Foods Corporation).
Modified starch: Hydroxypropyl phosphate cross-linked starch (C☆CreamTex 75710, manufactured by Cargill Japan).

Evaluation Example 1 Sensory Evaluation of Carbonara Sauce 100 g of carbonara sauce was poured over 200 g of boiled spaghetti served on a plate and thoroughly mixed, and a sensory evaluation was carried out by 10 experienced panelists according to the following evaluation table.
Evaluation Criteria Table 1

Test Example 1: Conventional Carbonara Sauce (Evaluation Criteria)
Carbonara sauce was produced according to Production Example 1 except for using the egg yolk, red palm oil, emulsifier, and heating temperature in the parts by mass shown in Table 1, and a sensory evaluation was performed according to Evaluation Example 1.
In Reference Examples 1 and 2, the sauce was heated at 85°C in accordance with the heating temperature range in the production of carbonara sauce in the food industry. In Reference Examples 3 and 4, the sauce was heated at 65°C at which the egg yolk does not solidify (the heating temperature when it is eaten immediately at home or a restaurant). Reference Example 1, which was heated at 85°C using 3.0 parts by mass of egg yolk, is a conventional carbonara sauce in the food industry, and the mellowness was given a score of 3, which is the lower limit of the allowable range, the color was given a score of 3, which is the lower limit of the allowable range of pale yellow, and the roughness was given a score of 1. Reference Example 2, which was heated at 85°C using 1.5 parts by mass of egg yolk, is a conventional carbonara sauce in the food industry with reduced roughness, and the mellowness and color were given a score of 1, and the roughness was given a score of 3, which is the lower limit of the allowable range. Reference Example 3, which was heated at 65°C using 3 parts by mass of egg yolk, is a carbonara sauce for immediate consumption, and the roughness was given a score of 5, and the mellowness and color were given a score of 3 each. Reference Example 4, which was produced by using 10 parts by mass of egg yolk and heating at 65° C., was a dark-colored carbonara sauce for immediate consumption, and was given a score of 5 for smoothness and roughness, and a score of 3 for color, which is the upper limit of the allowable dark light yellow range. These evaluation scores were used as the benchmark for sensory evaluation in the subsequent test examples.

ＲＰ油は、レッドパーム油の略である（以降、表中は同様に略す）。 Table 1

RP oil is an abbreviation for red palm oil (hereinafter, the same abbreviation is used in the tables).

Test Example 2: Examination of the replacement ratio of red palm oil to egg yolk Carbonara sauce was produced according to Production Example 1, except that the egg yolk, red palm oil, and emulsifier were used in the parts by mass shown in Table 2, and evaluated according to Evaluation Example 1. The results are shown in Table 2.
As a result, in Example 1, which used 0.5 parts by mass of red palm oil without using egg yolk, the mellowness and color were equivalent to those of Reference Examples 1 and 3, and there was no roughness at all. In Examples 2, 4 to 5, which used less than 0.5 parts by mass of red palm oil, the use of egg yolk resulted in better mellowness and color than Example 1, and although there was roughness, it was sufficiently reduced compared to Reference Example 2. In Examples 9 and 10, which used 2.0 and 3.0 parts by mass of red palm oil, the mellowness was comparable to Reference Example 4, the color was neither dark nor light, but a very good light yellow, and the roughness depended on the amount of egg yolk used. In Examples 14 to 17, because a large amount of red palm oil was used, the evaluation score for mellowness tended to be low due to the appearance of oiliness, and the color was dark, but was relatively well acceptable.
In Comparative Example 3, the amount of red palm oil was small, so both the mellowness and color were somewhat poor. In Comparative Examples 1 and 2, the amount of either or both of the egg yolk and red palm oil was small, so the mellowness and color were inappropriate. In Comparative Examples 4 to 6, the total amount of egg yolk and red palm oil or the amount of red palm oil was large, so the color was too strong and inappropriate.
From the above results, the relationship between the amount of egg yolk and the amount of red palm oil used was examined. It was inferred that a carbonara sauce with smoothness, roughness, and color that are within the acceptable ranges can be obtained if the value "A + B x 4", obtained by multiplying the amount of red palm oil used by 4 and adding the amount of egg yolk used, is 2 or more from Example 1 and Comparative Example 3, and if the value is 22.5 or less from Example 17 and Comparative Examples 4 to 6.

Table 2

Test Example 3: Study on the ratio of emulsifier to red palm oil Carbonara sauce was produced in the same manner as in Example 9 except that the emulsifier was used in the amount shown in Table 3, and was evaluated in the same manner as in Evaluation Example 1. The results are shown in Table 3.
As a result, in Comparative Example 7, in which the ratio of the emulsifier to the red palm oil was 4% by mass, the red palm oil was not sufficiently emulsified, oil floating occurred, and the color was slightly light and unsatisfactory.In Comparative Example 8, in which the ratio of the emulsifier was 8% by mass, the red palm oil was sufficiently emulsified and there was no oil floating, but the strange taste of the emulsifier impaired the mellowness.

Table 3

Test Example 4: Investigation of HLB Values of Emulsifiers Carbonara sauce was produced in the same manner as in Example 9 except that the emulsifiers shown in Table 4 were used, and evaluation was carried out in the same manner as in Evaluation Example 1. The results are shown in Table 4.
As a result, all evaluation items were good in Examples 9, 18, and 19, which used emulsifiers with HLB 7 to 16. In Comparative Example 9, which used an emulsifier with HLB 5, emulsification of the red palm oil was insufficient, and the oil floated significantly, the color of the carbonara sauce was light, and the mellowness was somewhat unsatisfactory.

乳化剤１：リョートーポリグリエステルＳＷＡ１０Ｄ（ＨＬＢ１４）
乳化剤２：リョートーシュガーエステルＳ－７７０（ＨＬＢ７）
乳化剤３：リョートーシュガーエステルＳ－１６７０（ＨＬＢ１６）
乳化剤４：リョートーシュガーエステルＳ－５７０（ＨＬＢ５）
※全て三菱ケミカルフーズ株式会社 Table 4

Emulsifier 1: Ryoto Polyglyceryl Ester SWA10D (HLB14)
Emulsifier 2: Ryoto Sugar Ester S-770 (HLB7)
Emulsifier 3: Ryoto Sugar Ester S-1670 (HLB 16)
Emulsifier 4: Ryoto Sugar Ester S-570 (HLB5)
*All Mitsubishi Chemical Foods Corporation

Production Example 2: Production method for frozen spaghetti carbonara The carbonara sauce obtained in Production Example 1 was placed in a vacuum cooler and cooled until the center temperature reached 20°C. 100 g of the carbonara sauce was poured onto 200 g of spaghetti placed in a resin container, flash frozen at -35°C, and sealed in a resin film to obtain a frozen spaghetti carbonara sauce.
The sensory evaluation was carried out in the same manner as in Evaluation Example 1, except that the frozen spaghetti carbonara stored for one week in the freezer of a household refrigerator-freezer was placed in a microwave oven and heated for 5 minutes at 600 W. The evaluation criteria were also similarly set to the frozen spaghetti carbonara as the reference point.

Test Example 5: Study on Frozen Spaghetti Carbonara Frozen spaghetti carbonara was produced in the same amounts as in Test Example 2, red palm oil, and emulsifier, and was evaluated according to Production Example 2.
As a result, the evaluation results were all the same as those in Test Example 2, and it was found that the carbonara sauce of the present invention is also effective when used for frozen spaghetti.

Claims (2)

A carbonara sauce containing red palm oil having a carotenoid content of 400 to 600 ppm , an emulsifier having an HLB value of 5.5 to 18 , and optionally containing egg yolk, wherein the content A (mass%) of the egg yolk, the content B (mass%) of the red palm oil, and the content C (mass%) of the emulsifier relative to the total amount of the sauce satisfy the following formula 1: 2.0≦A+B×4≦23.0
Formula 2: 5.5 ≦C/B×100≦ 6.5
and the egg yolk content is 1.5% by mass or less;
The carbonara sauce does not contain starch containing 99% by mass or more of amylopectin . The method for producing carbonara sauce according to claim 1 , comprising a step of subjecting a starch-free raw material containing red palm oil having a carotenoid content of 400 to 600 ppm , an emulsifier having an HLB value of 5.5 to 18 , and optionally containing egg yolk, and containing 99% by mass or more of amylopectin, to a heat-mixing treatment at 75 to 100°C .