PROBLEM TO BE SOLVED: To provide carbonara sauce having smooth palate feeling and easily cooked even at home.SOLUTION: The carbonara sauce is produced by: admixing bubble-containing processed food which contains albumen, whey and thickening polysaccharide, in which protein in the albumen and protein in the whey are partly aggregated each to form a polymer and which has relative density of 0.3-0.7 and viscosity (at 20°C) of 10-90 Pa s, with yolk stirring the mixture and heating the stirred mixture at 75-100°C for 0.5-30 min.COPYRIGHT: (C)2012,JPO&INPIT【課題】滑らかな食感を有し、かつ家庭でも簡便に調理することのできるカルボナーラ用ソースを提供する。【解決手段】卵白、乳清及び増粘多糖類を含有し、卵白及び乳清の蛋白質がそれぞれ一部凝集し重合体を形成しており、比重0.3~0.7、粘度(20℃)10~90Pa・sである気泡入り加工食品と、卵黄とを混合撹拌し、75~100℃で0.5~30分加熱してカルボナーラ用ソースを製造する。【選択図】図1
