JP2008295310A - Baked cake and method for producing the same - Google Patents
Baked cake and method for producing the same Download PDFInfo
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Abstract
Description
本発明は、ベークドケーキに関し、詳しくは、ケーキ内相の木目が細かく均一で、味や食感が良好であり、カロリーが低減されたベークドケーキに関するものである。 The present invention relates to a baked cake, and more particularly to a baked cake having a fine and uniform grain inside the cake, good taste and texture, and reduced calories.
一般に、ベークドケーキには、小麦粉、卵、砂糖をほぼ等量配合したスポンジケーキや、これらの材料にバターを等量配合したパウンドケーキ等があり、ケーキ内相の木目が細かく均一であることが求められる。これらのケーキは、通常、起泡剤を使用することによりオールインミックス法で製造することが出来る。 In general, baked cakes include sponge cakes containing almost equal amounts of flour, eggs, and sugar, and pound cakes containing equal amounts of butter in these materials. Desired. These cakes can usually be produced by an all-in-mix method by using a foaming agent.
一方、スフレケーキのように、カスタードクリームを土台として、メレンゲを混合して生地を作り、スフレ型に入れて焼成し、製造されるものもある。この場合、ケーキの耐熱性が弱いため、焼成を直火で行なうとケーキが安定して焼けず、ケーキの側面のケービングが激しくなる。このため、焼成は湯煎で行われている。スフレケーキの中でもスフレチーズケ−キは、チーズ入りカスタ−ドクリームを土台とし、メレンゲを混合して生地を作り、湯煎焼成する。カスタ−ドクリ−ム及びメレンゲの調製は、労力と時間、そして熟練を要するため、気泡安定剤や乳化剤を加えることによりオールインミックス法で簡単に製造できる方法が提案されている(特許文献1参照)。また、植物由来の水可溶性ヘミセルロースと、モノグリセリド又は有機酸モノグリセリドとを配合することにより、耐熱性、保形性、冷凍耐性に優れたスフレチーズケーキを製造する方法が提案されている(特許文献2参照)。 On the other hand, some souffle cakes are manufactured by using custard cream as a base, mixing meringue to make a dough, and placing it in a souffle mold and baking it. In this case, since the heat resistance of the cake is weak, if the baking is carried out in an open flame, the cake cannot be stably baked, and caving on the side of the cake becomes intense. For this reason, baking is performed in a hot water bath. Among the souffle cakes, the souffle cheese cake is based on a cheese-containing custard cream, mixed with meringue to make a dough, and baked in a hot water bath. Since the preparation of castor cream and meringue requires labor, time, and skill, a method that can be easily produced by an all-in-mix method by adding a bubble stabilizer or an emulsifier has been proposed (see Patent Document 1). ). Moreover, the method of manufacturing the souffle cheesecake excellent in heat resistance, shape retention property, and freezing tolerance is proposed by mix | blending plant-derived water-soluble hemicellulose and monoglyceride or organic acid monoglyceride (patent document 2). reference).
このようなスフレチーズケーキ(ベークドチーズケーキ)は、通常のスポンジケーキの材料に加え、クリームチーズ、バター、牛乳などが配合されるため、高カロリーとなる。今日では、食品の低カロリー化への要望から、油脂量の少ない方が好まれる傾向にあり、カロリーを低減したケーキ類の製造方法が提案されている(特許文献3及び4参照)。 Such a souffle cheesecake (baked cheesecake) has a high calorie since cream cheese, butter, milk and the like are blended in addition to the usual sponge cake ingredients. Today, there is a tendency that a smaller amount of fats and oils is preferred because of the demand for low calorie foods, and methods for producing cakes with reduced calories have been proposed (see Patent Documents 3 and 4).
しかしながら、ケーキの味や食感を保ったまま、低カロリー化を達成しようとすると、焼成後に内相の一部が生焼けとなり、さらに、チーズ等の比重の重い材料がケーキの下部に沈降するため、上部では木目が粗く、下部では木目が細かくなり、内相が不均一な状態になってしまうという欠点がある。このため、内相が均一で木目が細かく、ケーキの味や食感が変わらない低カロリーのケーキの開発が望まれている。 However, if you try to achieve low calorie while maintaining the taste and texture of the cake, part of the inner phase will be burnt after baking, and moreover, heavy materials such as cheese will sink to the bottom of the cake In the upper part, the grain is coarse, and in the lower part, the grain is fine, and the inner phase is in a non-uniform state. For this reason, development of a low-calorie cake having a uniform inner phase, fine grain, and unchanged cake taste and texture is desired.
そこで、本発明者らは、鋭意検討した結果、砂糖をエリスリトールに置換するならばカロリーを低減化でき、起泡剤や食品多糖類を含有させるならば、水増し作用による低カロリー化などの目的で使用される水分を増量でき、しかも、その結果、ケーキ内相の木目が細かく均一であり、更に、味や食感も良好なベークドケーキが得られるとの知見を得た。 Therefore, as a result of intensive studies, the present inventors have been able to reduce calories by substituting erythritol for sugar, and for the purpose of reducing calories by adding water, if foaming agents and food polysaccharides are contained. It was found that the amount of moisture used can be increased, and as a result, a baked cake having a fine and uniform grain in the inner phase of the cake and a good taste and texture can be obtained.
本発明は、上記の知見に基づき完成されたものであり、その第1の要旨は、小麦粉100重量部に対し、エリスリトール50〜200重量部、水分50〜200重量部、起泡剤1〜50重量部、食品多糖類0.01〜50重量部を含むことを特徴とするベークドケーキに存する。 This invention is completed based on said knowledge, The 1st summary is the erythritol 50-200 weight part with respect to 100 weight part of wheat flour, the water | moisture content 50-200 weight part, the foaming agent 1-50. It exists in the baked cake characterized by including 0.01-50 weight part of weight parts and food polysaccharide.
そして、本発明の第2の要旨は、小麦粉100重量部に対し、エリスリトール50〜200重量部、水分50〜200重量部、起泡剤1〜50重量部、食品多糖類0.01〜50重量部を含むベークドケーキ製造用組成物を焼成することを特徴とするベークドケーキの製造方法に存する。 The second gist of the present invention is that 50 to 200 parts by weight of erythritol, 50 to 200 parts by weight of water, 1 to 50 parts by weight of a foaming agent, and 0.01 to 50 parts by weight of food polysaccharide with respect to 100 parts by weight of flour. The present invention resides in a method for producing a baked cake, characterized in that a composition for producing a baked cake containing parts is baked.
本発明のベークドケーキは、カロリーを低減化したにも拘わらず、生焼け部分がなく、内相の木目が細かく均一で、味や食感も良好である。 Although the baked cake of the present invention has reduced calories, it has no raw burned portion, the grain of the inner phase is fine and uniform, and the taste and texture are also good.
以下、本発明を詳細に説明する。先ず、本発明のベークドケーキについて説明するが、それに先立ち、本発明のベークドケーキに含まれるケーキの種類を明らかにするため、ベークドケーキの種類およびその特徴について概説する。 Hereinafter, the present invention will be described in detail. First, the baked cake of the present invention will be described. Prior to that, the types of baked cake and their characteristics will be outlined in order to clarify the types of cakes contained in the baked cake of the present invention.
ベークドケーキの種類は、デコレーションケーキのスポンジ台に使われるようなスポンジケーキ(A)と、バター、マーガリンが多量に使われるバターケーキ(B)とに大別される。 The types of baked cakes are broadly classified into sponge cakes (A) used for sponge cakes for decoration cakes and butter cakes (B) used in large amounts of butter and margarine.
スポンジケーキ(A)は、全卵/砂糖/小麦粉が同量の割合で使用される所謂「3同割り」のものに比し、全卵が若干多目の配合のものが好まれる傾向にある。風味を加えるために、脱脂粉乳、牛乳、フレーバーが使用され、味にこくをつけるために、バター、マーガリン、ショートニング、液油を加えることがある。この場合は、油の量は全体に対して10%程度以下である。生地をホイップしていく過程での乳化の形は、「oil及びair/water」であり、そのため、食感は若干軽く、パサつき感がある。 Sponge cake (A) tends to favor a slightly higher blend of eggs compared to the so-called “3 splits” where whole eggs / sugar / flour is used in the same proportions. . Nonfat dry milk, milk, and flavor are used to add flavor, and butter, margarine, shortening, and liquid oil may be added to add flavor. In this case, the amount of oil is about 10% or less with respect to the whole. The form of emulsification in the process of whipping the dough is “oil and air / water”, and therefore the texture is slightly light and has a feeling of dryness.
スポンジケーキ(A)の中には、バタースポンジケーキ、ロールケーキ、ブッセ、シフォンケーキ、どら焼き、ワッフル、蒸しケーキ等がある。また、油分は多いが、スフレタイプのベークドチーズケーキもスポンジケーキに含まれる。焼成品の形態としては、デコレーションタイプ、薄い板状タイプ(ロールケーキ等)、円形に膨らみを待たせた型(ブッセ等)がある。 Among the sponge cakes (A), there are butter sponge cakes, roll cakes, busses, chiffon cakes, dorayaki, waffles, steamed cakes and the like. Sponge-type baked cheesecake is also included in sponge cake, although it contains a lot of oil. As a form of the baked product, there are a decoration type, a thin plate type (roll cake, etc.), and a mold (Busse, etc.) in which a bulge is awaited.
バターケーキ(B)は、油脂/全卵/砂糖/小麦が略同量の割合で使用される。バッターの乳化の形態は、「(water、air/oil)/water」となり、そのため、食感がしっとりとし、重たいケーキとなり。バターケーキ(B)の中には、パウンドケーキ、マドレーヌ、フルーツケーキ、ナッツフィンガー等がある。 The butter cake (B) is used in a ratio of oil / fat / whole egg / sugar / wheat in approximately the same amount. The form of emulsification of the batter is “(water, air / oil) / water”, so that the texture is moist and a heavy cake. Butter cake (B) includes pound cake, madeleine, fruit cake, nut finger and the like.
本発明のベークドケーキの種類としては、上記の何れの種類であってもよい。また、上記の具体例の他、マフィン、フィナンシェ、タルト等も含まれる。各ケーキの成分の詳細はその種類に応じて選択されるが、本発明のベークドケーキは、必須成分として、エリスリトール、水分、起泡剤、食品多糖類を含有する。 As a kind of the baked cake of this invention, any of said kind may be sufficient. In addition to the above specific examples, muffins, financiers, tarts and the like are also included. Although the details of the components of each cake are selected according to the type, the baked cake of the present invention contains erythritol, moisture, a foaming agent, and a food polysaccharide as essential components.
[エリスリトール]
エリスリトールは、四炭糖の糖アルコールであり、糖類の中で唯一カロリーゼロであるため、砂糖代替品としてカロリー低減化のために使用される。ベークドケーキ中のエリスリトールの含有量は、小麦粉100重量部に対し、50〜200重量部、好ましくは80〜150重量部である。エリスリトールの含有量が50重量部未満の場合は、甘味度が不足すると共に、カロリーがそれほど低減せず、また、200重量部を超える場合は、シャリが出てしまい、食感に悪影響を及ぼすことがある。なお、エリスリトールの甘味度は砂糖の75%であるため、通常、アセスルファムカリウム、スクラロース等の高甘味度甘味料と併用することにより甘味を増強させることが出来る。
[Erythritol]
Erythritol is a sugar alcohol of tetracarbon sugar, and since it has only zero calories among saccharides, it is used for reducing calories as a sugar substitute. Content of the erythritol in a baked cake is 50-200 weight part with respect to 100 weight part of flour, Preferably it is 80-150 weight part. When the erythritol content is less than 50 parts by weight, the sweetness is insufficient and the calorie is not reduced so much, and when it exceeds 200 parts by weight, it becomes crisp and adversely affects the texture. There is. In addition, since the sweetness of erythritol is 75% of that of sugar, the sweetness can usually be enhanced by using it in combination with a high sweetness sweetener such as acesulfame potassium or sucralose.
[水分]
本発明のベークドケーキは、通常のベークドケーキ配合と比較し、多量の水分を含有する。ベークドケーキ中の水の含有量は、小麦粉100重量部に対し、50〜200重量部、好ましくは70〜150重量部である。水分の含有量が50重量部未満の場合はカロリー低減効果が不十分であり、200重量部を超える場合は、生地粘度が低下し、ホイップ出来なくなり、焼成後に生焼け部分が発生する。
[moisture]
The baked cake of the present invention contains a large amount of moisture as compared with a normal baked cake formulation. Content of the water in a baked cake is 50-200 weight part with respect to 100 weight part of flour, Preferably it is 70-150 weight part. When the water content is less than 50 parts by weight, the calorie reduction effect is insufficient. When the water content exceeds 200 parts by weight, the dough viscosity decreases, whipping is impossible, and a burnt portion is generated after baking.
[起泡剤]
起泡剤は、乳化や起泡化によって水分の保持を図り、生焼けの発生を抑制するために使用される。起泡剤としては、食品用乳化剤である(モノ及びジ)グリセライド、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、有機酸モノグリセライド、レシチン等が挙げられる。これらの中ではモノグリセライドが好ましく、特に、糖類、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、水分などにより、モノグリセライドが形成する液晶を長時間保持できるようにしたゲル状製剤は、乳化性と起泡性の両性質に優れており、好ましい。ベークドケーキ中の起泡剤の含有量は、小麦粉100重量部に対し、0.01〜50重量部、好ましくは5〜20重量部である。起泡剤の含有量が0.01重量部未満の場合は、乳化や起泡化が不十分であり、50重量部を超える場合は、起泡剤の苦味が感じられる。また、本発明においてはゲル状起泡剤に油脂を配合した起泡性の乳化油脂を使用しても差し支えない。
[Foaming agent]
The foaming agent is used to retain moisture by emulsification or foaming and to suppress the occurrence of burning. Examples of the foaming agent include (mono and di) glycerides, propylene glycol fatty acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, and lecithin, which are food emulsifiers. Among these, monoglycerides are preferable, and in particular, gel preparations that can hold liquid crystals formed by monoglycerides with saccharides, sucrose fatty acid esters, sorbitan fatty acid esters, moisture, etc. for a long time have emulsifying and foaming properties. Both properties are excellent and preferable. Content of the foaming agent in a baked cake is 0.01-50 weight part with respect to 100 weight part of wheat flour, Preferably it is 5-20 weight part. When the content of the foaming agent is less than 0.01 parts by weight, emulsification and foaming are insufficient, and when it exceeds 50 parts by weight, the bitterness of the foaming agent is felt. In the present invention, foaming emulsified oils and fats obtained by blending oils and fats in gelled foaming agents may be used.
[食品多糖類]
食品多糖類は、増粘化によって水分の保持を図り、生焼けの発生を抑制するために使用される。食品多糖類としては、ガラクトマンナン、コンニャクマンナン、難消化性澱粉、カラギーナン、寒天、アルギン酸類、セルロース、ヘミセルロース、メチルセルロース、カルボキシメチルセルロース、イソプロピルメチルセルロース、アラビアガム、トラガントガム、カラヤガム、アラビノガラクタン、キサンタンガム、ジェランガム、カードラン、プルラン、ペクチン、大豆水溶性多糖類、サイリウムシードガム、タマリンド種子ガム等が挙げられる。これらの中では、コンニャクマンナン又はヘミセルロースが好ましい。ベークドケーキ中の食品多糖類の含有量は、小麦粉100重量部に対し、0.01〜50重量部、好ましくは0.1〜20重量部である。食品多糖類の含有量が0.01重量未満の場合は増粘化が不十分であり、50重量部を超える場合は過度に増粘化されて取り扱いが困難である。
[Food polysaccharides]
Food polysaccharides are used to retain moisture by thickening and to suppress the occurrence of raw burning. Food polysaccharides include galactomannan, konjac mannan, resistant starch, carrageenan, agar, alginic acid, cellulose, hemicellulose, methylcellulose, carboxymethylcellulose, isopropylmethylcellulose, arabic gum, tragacanth gum, karaya gum, arabinogalactan, xanthan gum, gellan gum , Curdlan, pullulan, pectin, soybean water-soluble polysaccharide, psyllium seed gum, tamarind seed gum and the like. Among these, konjac mannan or hemicellulose is preferable. Content of the food polysaccharide in a baked cake is 0.01-50 weight part with respect to 100 weight part of wheat flour, Preferably it is 0.1-20 weight part. When the content of the food polysaccharide is less than 0.01 weight, thickening is insufficient, and when it exceeds 50 parts by weight, it is excessively thickened and difficult to handle.
[その他の添加物]
本発明のベークドケーキには、エリスリトール、水分、起泡剤、食品多糖類以外のその他の材料として、全卵、卵白、小麦粉、乳製品、油脂類、ベーキングパウダー、乳化安定剤、甘味料、香料、ビタミン、抗酸化剤、糖類などを本発明の効果を損なわない範囲で加えてもよい。
[Other additives]
In the baked cake of the present invention, as other materials other than erythritol, moisture, foaming agent and food polysaccharide, whole egg, egg white, flour, dairy product, fats and oils, baking powder, emulsion stabilizer, sweetener, flavoring Vitamins, antioxidants, saccharides and the like may be added within a range not impairing the effects of the present invention.
次に、本発明に係るベークドケーキの製造方法について説明する。本発明の製造方法は、小麦粉100重量部に対し、エリスリトール50〜200重量部、水分50〜200重量部、起泡剤1〜50重量部、食品多糖類0.01〜50重量部を含むベークドケーキ製造用組成物を焼成することを特徴とする。ベークドケーキ製造用組成物は、所定量の前述した成分を混合して得られる。 Next, the manufacturing method of the baked cake which concerns on this invention is demonstrated. The production method of the present invention is baked containing 50 to 200 parts by weight of erythritol, 50 to 200 parts by weight of water, 1 to 50 parts by weight of a foaming agent, and 0.01 to 50 parts by weight of a food polysaccharide with respect to 100 parts by weight of flour. The composition for cake production is fired. The composition for producing a baked cake is obtained by mixing a predetermined amount of the aforementioned components.
そして、本発明のベークドケーキは、(1)予め、卵白を泡立ててメレンゲを調製しておき、これと他の原材料素材を混合する別立て法、(2)メレンゲを調製することなく、全ての原材料素材を一度に混合するオールインミックス法、(3)全卵と卵白、糖類でホイップする共立て法の何れでも製造できる。スフレタイプのケーキ、例えば、スフレチーズケーキでは、スポンジ生地とチーズ生地を別々に調製し、両生地を混合することで木目が細かく揃ったケーキが得られる。 And, the baked cake of the present invention is prepared by (1) preparing meringue by foaming egg white in advance and mixing this with other raw materials, (2) without preparing meringue, Either the all-in-mix method of mixing raw materials at a time, or (3) a co-standing method of whipping with whole egg, egg white, and sugar can be produced. In a souffle-type cake, for example, a souffle cheesecake, a sponge dough and a cheese dough are separately prepared, and a mixture of both doughs is obtained to obtain a cake with finely arranged grain.
焼型に入れたケーキ生地は、通常、ベーキングオーブン内で温度が150〜250℃の状態で5〜40分間直火焼成される。スフレケーキのように耐熱性に劣る場合は、お湯を張ったバットなどの中で湯煎焼成を行う。 The cake dough placed in the baking mold is usually baked in an oven at a temperature of 150 to 250 ° C. for 5 to 40 minutes in a baking oven. When it is inferior in heat resistance like a souffle cake, it is baked in a hot water bath.
以下、本発明を実施例により更に具体的に説明するが、本発明は、その要旨を超えない限り、以下の実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to a following example, unless the summary is exceeded.
[実施例1]
全卵100g、卵白60g、エリスリトール110g、脱塩水80g、起泡剤10g(三菱化学フーズ(株)製「リョートーエステルSP」)、コンニャクマンナン50g((株)ミツトモ製「AFマンナン」;コンニャクマンナンの2%ゲル)、高甘味度甘味料(三栄源エフ・エフ・アイ(株)製「サンスイート」)0.35g、バターフレーバー0.2g、ベーキングパウダー1gと篩にかけた薄力粉95gを混合し、比重が0.35〜0.45g/mlに達するまでミキサーで攪拌してスポンジ生地を調製した。一方、クリームチーズ100gに牛乳20g、適量のレモンオイル、60℃の湯煎で溶解した無塩バター20gを加え、クリーム状になるまで手攪拌し、チーズ生地を調製した。
[Example 1]
100 g of whole egg, 60 g of egg white, 110 g of erythritol, 80 g of demineralized water, 10 g of foaming agent (“Ryoto Ester SP” manufactured by Mitsubishi Chemical Foods Co., Ltd.), 50 g of Konjac mannan (“AF Mannan” manufactured by Mitutomo Co., Ltd.); % Gel), high-intensity sweetener (“Sansweet” manufactured by San-Ei Gen FFI Co., Ltd.) 0.35 g, butter flavor 0.2 g, baking powder 1 g and sieving powder 95 g A sponge dough was prepared by stirring with a mixer until it reached 0.35 to 0.45 g / ml. On the other hand, 20 g of milk, an appropriate amount of lemon oil, and 20 g of unsalted butter dissolved in a 60 ° C. hot water bath were added to 100 g of cream cheese, and the mixture was hand-stirred until creamy to prepare a cheese dough.
続いて、スポンジ生地を数回に分けてチーズ生地に加え、均一に混ぜ合わせた。この生地を内径18cmのデコレーション型に流し込み、170℃のベーキングオーブンで55〜65分間湯煎焼成してベークドチーズケーキを製造した。 Subsequently, the sponge dough was added to the cheese dough in several batches and mixed uniformly. The dough was poured into a decoration mold having an inner diameter of 18 cm and baked in a baking oven at 170 ° C. for 55 to 65 minutes to produce a baked cheesecake.
得られたチーズケーキは、生焼け部分がなく、チーズ生地が均一にスポンジ生地に配合され、よく詰まった木目となり、食感も均一で良好であった。また、カロリーは185kcal/100gであった。配合を表1に、評価結果を表2に示す。 The obtained cheesecake had no raw burned portion, the cheese dough was evenly blended into the sponge dough, became a well-packed wood grain, and the texture was uniform and good. The calorie was 185 kcal / 100 g. Table 1 shows the formulation and Table 2 shows the evaluation results.
[実施例2]
グルコマンナンをセルロースとヘミセルロースの混合物5g(大日本住友製薬(株)製「ヘルバセルAQプラス」)に変更し、これを予め脱塩水100gに分散させた以外は、実施例1と同様な手順でベークドチーズケーキを焼成した。得られたチーズケーキは、生焼け部分がなく、チーズ生地が均一にスポンジ生地に配合され、よく詰まった木目となり、食感も均一で良好であった。また、カロリーは191kcal/100gであった。配合を表1に、評価結果を表2に示す。
[Example 2]
Baked cheese in the same procedure as in Example 1 except that glucomannan was changed to 5 g of a mixture of cellulose and hemicellulose (“Herbasel AQ Plus” manufactured by Sumitomo Dainippon Pharma Co., Ltd.) and this was previously dispersed in 100 g of demineralized water. The cake was baked. The obtained cheesecake had no raw burned portion, the cheese dough was evenly blended into the sponge dough, became a well-packed wood grain, and the texture was uniform and good. The calorie was 191 kcal / 100 g. Table 1 shows the formulation and Table 2 shows the evaluation results.
[実施例3]
セルロースとヘミセルロースの混合物8g(大日本住友製薬(株)製「ヘルバセルAQプラス」)を予め脱塩水130gに分散させたものを使用した以外は、実施例2と同様な手順でベークドチーズケーキを焼成した。得られたチーズケーキは、生焼け部分がなく、チーズ生地が均一にスポンジ生地に配合され、よく詰まった木目となり、食感も均一で良好であった。また、カロリーは182kcal/100gであった。配合を表1に、評価結果を表2に示す。
[Example 3]
A baked cheesecake was baked in the same procedure as in Example 2 except that 8 g of a mixture of cellulose and hemicellulose (“Herbacel AQ Plus” manufactured by Sumitomo Dainippon Pharma Co., Ltd.) was previously dispersed in 130 g of demineralized water. . The obtained cheesecake had no raw burned portion, the cheese dough was evenly blended into the sponge dough, became a well-packed wood grain, and the texture was uniform and good. Moreover, the calorie was 182 kcal / 100g. Table 1 shows the formulation and Table 2 shows the evaluation results.
[実施例4]
食品多糖類として寒天10g(伊那食品工業(株)製「伊那寒天S−6」)を予め脱塩水100gに分散させたものを使用した以外は、実施例1と同様な手順でベークドチーズケーキを焼成した。得られたチーズケーキは、生焼け部分がなかったが、ケーキ内相上部の木目が粗く、下部の木目が細かくなり、上下方向の食感が不均一となった。カロリーは188kcal/100gであった。配合を表1に、評価結果を表2に示す。
[Example 4]
A baked cheesecake is baked in the same procedure as in Example 1 except that 10 g of agar ("Inagar S-6" manufactured by Ina Food Industry Co., Ltd.) dispersed in 100 g of demineralized water in advance is used as the food polysaccharide. did. The obtained cheesecake had no raw burned part, but the grain of the upper part of the cake inner phase was rough, the grain of the lower part was fine, and the texture in the vertical direction became uneven. The calorie was 188 kcal / 100 g. Table 1 shows the formulation and Table 2 shows the evaluation results.
[実施例5]
食品多糖類としてキサンタンガム1.2g(CP Kelco社製「エコーガム」)を予め脱塩水100gに分散させたものを使用した以外は、実施例1と同様な手順でベークドチーズケーキを焼成した。得られたチーズケーキは、生焼け部分がなかったが、ケーキのボリュームが小さく、ケーキ内相上部の木目が粗く、下部の木目が細かくなり、上下方向の食感が不均一となった。カロリーは183kcal/100gであった。配合を表1に、評価結果を表2に示す。
[Example 5]
A baked cheesecake was baked in the same procedure as in Example 1 except that 1.2 g of xanthan gum (“Echo Gum” manufactured by CP Kelco) dispersed in 100 g of demineralized water was used as the food polysaccharide. The obtained cheesecake had no raw burned portion, but the cake volume was small, the grain of the upper part of the cake inner phase was coarse, the grain of the lower part was fine, and the texture in the vertical direction was uneven. The calorie was 183 kcal / 100 g. Table 1 shows the formulation and Table 2 shows the evaluation results.
[比較例1]
起泡剤(三菱化学フーズ(株)製「リョートーエステルSP」)を添加しない以外は、実施例1と同様な手順でベークドチーズケーキの製造を試みたが、長時間攪拌してもスポンジ生地がホイップせず、液状のままであり、ケーキを調製することは出来なかった。配合を表1に、評価結果を表2に示す。
[Comparative Example 1]
Except for not adding a foaming agent ("Ryoto Ester SP" manufactured by Mitsubishi Chemical Foods Co., Ltd.), an attempt was made to produce a baked cheesecake in the same procedure as in Example 1. The cake remained liquid and a cake could not be prepared. Table 1 shows the formulation and Table 2 shows the evaluation results.
[比較例2]
薄力粉の10%を難消化性澱粉(日食加工(株)製「日食ロードスター(クリアテクストB−3)」)に置換した以外は、実施例1と同様な手順でベークドチーズケーキを焼成したが、生焼け部分がみられた。配合を表1に、評価結果を表2に示す。
[Comparative Example 2]
Although the baked cheesecake was baked in the same procedure as in Example 1 except that 10% of the soft flour was replaced with indigestible starch ("Eclipse Roadster (Clear Text B-3)" manufactured by Solar Eclipse Co., Ltd.). The burnt part was seen. Table 1 shows the formulation and Table 2 shows the evaluation results.
[比較例3]
全卵100g、卵白60g、砂糖110g、脱塩水80g、起泡剤8g(三菱化学フーズ(株)製「リョートーエステルSP」)、ベーキングパウダー1gと篩にかけた薄力粉100gを混合し、比重が0.35〜0.40g/mlに達するまでミキサーで攪拌してスポンジ生地を調製した。一方、クリームチーズ150gに牛乳40g、適量のレモンオイル、60℃の湯煎で溶解した無塩バター40gを加え、クリーム状になるまで手攪拌し、チーズ生地を調製した。
[Comparative Example 3]
100 g of whole egg, 60 g of egg white, 110 g of sugar, 80 g of demineralized water, 8 g of foaming agent (“Ryoto Ester SP” manufactured by Mitsubishi Chemical Foods Co., Ltd.), 1 g of baking powder, and 100 g of weak powder that has been sieved are mixed, and the specific gravity is 0.35. A sponge dough was prepared by stirring with a mixer until it reached ˜0.40 g / ml. On the other hand, 40 g of milk, an appropriate amount of lemon oil, and 40 g of unsalted butter dissolved in a 60 ° C. hot water bath were added to 150 g of cream cheese, and the mixture was hand-stirred until creamy to prepare a cheese dough.
続いて、スポンジ生地を数回に分けてチーズ生地に加え、均一に混ぜ合わせた。この生地を内径18cmのデコレーション型に流し込み、170℃のベーキングオーブンで55〜65分間湯煎焼成してベークドチーズケーキを製造した。得られたチーズケーキはチーズ生地が均一にスポンジ生地に配合され、よく詰まった木目となり、食感も均一で良好であったが、カロリーは332kcal/100gと高かった。配合を表1に、評価結果を表2に示す。 Subsequently, the sponge dough was added to the cheese dough in several batches and mixed uniformly. The dough was poured into a decoration mold having an inner diameter of 18 cm and baked in a baking oven at 170 ° C. for 55 to 65 minutes to produce a baked cheesecake. The cheesecake obtained had a cheese dough uniformly blended into a sponge dough and had a well-packed grain, and the texture was uniform and good, but the calorie was as high as 332 kcal / 100 g. Table 1 shows the formulation and Table 2 shows the evaluation results.
表2から、本発明のベークドケーキは、ケーキ内部の生焼け部分がなく、カロリーが低減化されていることが分かる。 From Table 2, it can be seen that the baked cake of the present invention has no burnt portion inside the cake and calories are reduced.
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Cited By (5)
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JP2010115184A (en) * | 2008-11-11 | 2010-05-27 | Kishio Hashimoto | Low calorie birthday cake for person concerned about diabetes mellitus |
JP2013243990A (en) * | 2012-05-29 | 2013-12-09 | Tsukishima Foods Industry Co Ltd | Foaming composition not containing egg white, meringue-like foamed product, and food |
JP2014195432A (en) * | 2013-03-29 | 2014-10-16 | 森永乳業株式会社 | Production method of air-containing baked food product and air-containing baked food product |
JP2016106584A (en) * | 2014-12-08 | 2016-06-20 | 株式会社アンデルセン・パン生活文化研究所 | Confectionery with low energy and low carbohydrate, and method of producing the same |
JP2018033349A (en) * | 2016-08-30 | 2018-03-08 | 学校法人神奈川大学 | Foamable emulsion composition, foamable composition, foamed substance, method for improving foamability, foamability improving agent, and method for adjusting solidity of foam |
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Publication number | Priority date | Publication date | Assignee | Title |
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JP2010115184A (en) * | 2008-11-11 | 2010-05-27 | Kishio Hashimoto | Low calorie birthday cake for person concerned about diabetes mellitus |
JP2013243990A (en) * | 2012-05-29 | 2013-12-09 | Tsukishima Foods Industry Co Ltd | Foaming composition not containing egg white, meringue-like foamed product, and food |
JP2014195432A (en) * | 2013-03-29 | 2014-10-16 | 森永乳業株式会社 | Production method of air-containing baked food product and air-containing baked food product |
JP2016106584A (en) * | 2014-12-08 | 2016-06-20 | 株式会社アンデルセン・パン生活文化研究所 | Confectionery with low energy and low carbohydrate, and method of producing the same |
JP2018033349A (en) * | 2016-08-30 | 2018-03-08 | 学校法人神奈川大学 | Foamable emulsion composition, foamable composition, foamed substance, method for improving foamability, foamability improving agent, and method for adjusting solidity of foam |
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