JPH02249444A - Production of cheese-containing sponge cake - Google Patents
Production of cheese-containing sponge cakeInfo
- Publication number
- JPH02249444A JPH02249444A JP7102289A JP7102289A JPH02249444A JP H02249444 A JPH02249444 A JP H02249444A JP 7102289 A JP7102289 A JP 7102289A JP 7102289 A JP7102289 A JP 7102289A JP H02249444 A JPH02249444 A JP H02249444A
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- dough
- cream cheese
- egg
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 39
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 239000006071 cream Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000013601 eggs Nutrition 0.000 abstract description 18
- 239000006260 foam Substances 0.000 abstract description 5
- 239000000203 mixture Substances 0.000 abstract description 4
- 241000209140 Triticum Species 0.000 abstract 2
- 235000021307 Triticum Nutrition 0.000 abstract 2
- 235000020429 malt syrup Nutrition 0.000 abstract 2
- 238000005266 casting Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は、チーズ入りカステラの製造方法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing cheese-filled castella.
昨今は、−億総グルメ時代と言われ、各人の好みも種々
多様化して来ている。These days are said to be the age of gourmet food, and people's tastes are diversifying.
したがって、既成の味を守り続けるだけでは、消費者に
すぐにあきられてしまうため、新しい味がどんどんと開
発されている。Therefore, if consumers simply continue to stick to existing flavors, consumers will soon get tired of them, so new flavors are being developed one after another.
カステラにもこのような波が押し寄せ、この発明者は、
従来のカステラにチーズ風味を付与しようと考えた。This kind of wave also swept over Castella, and this inventor
The idea was to add a cheese flavor to the traditional castella cake.
チーズ風味のカステラを製造する場合、チーズを均一に
分散させなければならない。粉末チーズを用いて良く撹
拌すれば、分散できるのであるが、舌ざわりのよい滑ら
かなカステラができない。When producing cheese-flavored castella, the cheese must be uniformly dispersed. If you use powdered cheese and stir it well, you can disperse it, but you won't be able to get a smooth sponge cake with a nice texture.
そこで、比較的柔らかいクリームチーズを用いることを
考えたが、クリームチーズを用いた場合でも、やはり湯
煎などにより柔らかくする必要があった。ところが、ク
リームチーズは、湯煎で柔らかくしても、冬期にはすぐ
に硬くなり、夏期には水分とタンパク質が分離しやすい
などの問題があり、家庭で行う場合は、湯煎でもよいが
、多量に製造する工場などでは湯煎温度の管理も難しく
生産効率が悪く適さなかった。Therefore, we considered using relatively soft cream cheese, but even when cream cheese was used, it still needed to be softened by boiling in hot water. However, even if cream cheese is softened by boiling it in hot water, it quickly becomes hard in the winter, and the water and protein tend to separate in the summer. In manufacturing factories, it was difficult to control the temperature of the hot water bath, making production inefficient and unsuitable.
したがって、この発明は、上記の事情に鑑みて、その風
味に優れたチーズ入りカステラを生産効率よく製造する
方法を提供することを目的としている。Therefore, in view of the above circumstances, it is an object of the present invention to provide a method for efficiently producing cheese-filled castella with excellent flavor.
この発明は、このような目的を達成するために、少量の
卵とともに混練されて柔らかくされたクリームチーズに
、所望量の砂糖、小麦粉、水あめ、および、牛乳が原料
として含まれ、これらの原料が混練されて泡立てられて
なる生地原料を、前記泡が消えないように混合撹拌して
生地を得、この生地を所望形状の型枠に流し込み焼き上
げることを特徴とするチーズ入りカステラの製造方法を
要旨としている。In order to achieve this purpose, this invention includes cream cheese that has been kneaded with a small amount of eggs to soften it, and contains desired amounts of sugar, flour, starch syrup, and milk as raw materials. Summary of a method for producing cheese-filled castella, which is characterized by mixing and stirring kneaded and whipped dough raw materials so that the foam does not disappear to obtain a dough, and pouring this dough into a mold of a desired shape and baking it. It is said that
上記構成により、クリームチーズは、柔らかくなるが、
長時間その状態で放置しても硬くなったり、分離したり
することがない。したがって、均一にチーズが混合され
たチーズ風味のカステラを生産効率よく製造することが
できる。With the above structure, the cream cheese becomes soft, but
It will not harden or separate even if left in that state for a long time. Therefore, it is possible to efficiently produce cheese-flavored castella cake in which cheese is uniformly mixed.
以下に、この発明を、その実施例を参照しつつ詳しく説
明する。The present invention will be described in detail below with reference to examples thereof.
この発明にかかるチーズ入りカステラの製造方法は、た
とえば、以下の製造工程により実施される。The method for producing cheese-filled castella according to the present invention is carried out, for example, by the following production steps.
■ クリームチーズと卵を混合する。■ Mix cream cheese and eggs.
混合割合は、クリームチーズ１０００ｇに卵が２〜３個
（１５０〜２３０ ｇ）程度が好ましい。The mixing ratio is preferably about 2 to 3 eggs (150 to 230 g) to 1000 g of cream cheese.
すなわち、卵が多すぎると柔らかくなりすぎ、少なすぎ
ると硬すぎていずれも作業しにくくなる虞がある。That is, if there is too much egg, the egg will be too soft, and if there is too little, it will be too hard, making it difficult to work with.
撹拌作業は、卵を一度に入れずに、３〜４回程度に分け
て入れる。When stirring, do not add the eggs all at once, but in 3 to 4 batches.
■ 卵と砂糖をミキサーホイツパ−に入れ、撹拌混合す
る。■ Put the eggs and sugar into a mixer whisk and stir to mix.
卵と砂糖の混合割合は、重量でほぼ５：４の割合が好ま
しい。The mixing ratio of eggs and sugar is preferably approximately 5:4 by weight.
■ 撹拌された卵と砂糖に、水あめ、および、牛乳を加
え、さらに、撹拌して確り泡立てる。■ Add starch syrup and milk to the beaten eggs and sugar, and stir until foamy.
添加割合は水あめが、卵に対し重量で１：４．５〜５程
度、牛乳が、■＝１５程度にすることが好ましい。It is preferable that the ratio of starch syrup to eggs is about 4.5 to 5 by weight, and the ratio of milk to eggs is about 15 by weight.
■ 上記■の工程で得られた混合物に小麦粉を添加し、
ゆっくりとした速度で撹拌して生地原料を作る。■ Add flour to the mixture obtained in step ■ above,
Stir at a slow speed to form the dough ingredients.
また、小麦粉に加えて粉チーズを添加するようにしても
構わない。Furthermore, powdered cheese may be added in addition to the flour.
粉チーズは、チーズの風味をより向上させる傾向がある
が、余りたくさん入れすぎるとチーズの香りが強く成り
すぎるとともに舌ざわりが悪くなる傾向がある。Powdered cheese tends to improve the flavor of cheese, but if too much is added, the cheese flavor tends to become too strong and the texture becomes unpleasant.
添加割合は小麦粉が、卵に対し、重量で１：２゜５〜３
程度、粉チーズがクリームチーズに対し、重量で１：１
２程度にすることが好ましい。The addition ratio of flour to egg is 1:2゜5-3 by weight.
The ratio of powdered cheese to cream cheese is 1:1 by weight.
It is preferable to set it to about 2.
■ ■の工程で得られた柔らかくなったクリームチーズ
が入れられた容器に■〜■の工程で得られた生地原料を
まず焼く４分の１程度入れ、よく掻き混ぜたのち、泡が
消えないように、木へら等で掻き混ぜつつ残りの生地原
料を加えて、混ぜあわせ、生地を得る。■ First, put about a quarter of the dough ingredients obtained in steps ■ to ■ into the container containing the softened cream cheese obtained in step ■, stir well, and then stir until the bubbles do not disappear. While stirring with a wooden spatula, add the remaining dough ingredients and mix to form a dough.
■ 得られた生地を木枠に入れ、上火２１０℃程度、下
火１５０℃程度のオーブン中に入れて約１時間程度焼き
、チーズ入りカステラを得る。■ Place the obtained dough in a wooden frame, place it in an oven with a top heat of about 210℃ and a bottom heat of about 150℃, and bake for about 1 hour to obtain cheese-filled castella.
なお、卵３０００ ｇ、砂￥１２３００ ｇ、小麦粉１
２５０ ｇ、粉チーズ１５０ ｇ、水あめ６５０ｇ、牛
乳２００ｍｌ、クリームチーズ１８００ｇを用い、上記
製造方法でチーズ入りカステラを製造したところ、きめ
濃やかなほんのりとしたチーズ風味のカステラが１１斤
できた。In addition, 3000 g of eggs, ¥12,300 g of sand, 1 flour
250 g of powdered cheese, 150 g of powdered cheese, 650 g of starch syrup, 200 ml of milk, and 1,800 g of cream cheese were used to produce cheese-filled castella using the above production method, resulting in 11 loaves of rich-textured, slightly cheese-flavored castella.
この発明は、上記の実施例に限定されない。The invention is not limited to the above embodiments.
この発明にかかるチーズ入りカステラの製造方法は、以
上のように、少量の卵とともに混練されて柔らか（され
たクリームチーズに、所望量の砂糖、小麦粉、水あめ、
および、牛乳が原料として含まれ、これらの原料が混練
されて泡立てられてなる生地原料を、前記泡が消えない
ように混合撹拌して生地を得、この生地を所望形状の型
枠に流し込み焼き上げるようになっているので、クリー
ムチーズは柔らかくなるが、その状態で硬くなったり、
分離したりすることがない。したがって、均一にチーズ
が混合されたチーズ風味のカステラを生産効率よく製造
することができる。As described above, the method for producing cheese-filled castella according to the present invention is to mix cream cheese that has been kneaded with a small amount of eggs to make it soft, add a desired amount of sugar, flour, starch syrup,
Then, a dough raw material containing milk as a raw material, which is obtained by kneading and foaming these raw materials, is mixed and stirred so that the foam does not disappear to obtain a dough, and this dough is poured into a mold of a desired shape and baked. Because of this, the cream cheese will become soft, but it may also become hard.
There is no separation. Therefore, it is possible to efficiently produce cheese-flavored castella cake in which cheese is uniformly mixed.
Claims (1)
ームチーズに、所望量の砂糖、小麦粉、水あめ、および
、牛乳が原料として含まれ、これらの原料が混練されて
泡立てられてなる生地原料を、前記泡が消えないように
混合撹拌して生地を得、この生地を所望形状の型枠に流
し込み焼き上げることを特徴とするチーズ入りカステラ
の製造方法。(1) Cream cheese that has been kneaded with a small amount of egg to soften it contains desired amounts of sugar, flour, starch syrup, and milk as raw materials, and these raw materials are kneaded and whipped to create a dough raw material. A method for producing cheese-filled castella, which comprises mixing and stirring to prevent the bubbles from disappearing to obtain a dough, and pouring the dough into a mold having a desired shape and baking it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1071022A JPH0685678B2 (en) | 1989-03-22 | 1989-03-22 | Method of producing castella with cheese |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1071022A JPH0685678B2 (en) | 1989-03-22 | 1989-03-22 | Method of producing castella with cheese |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH02249444A true JPH02249444A (en) | 1990-10-05 |
| JPH0685678B2 JPH0685678B2 (en) | 1994-11-02 |
Family
ID=13448483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1071022A Expired - Fee Related JPH0685678B2 (en) | 1989-03-22 | 1989-03-22 | Method of producing castella with cheese |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0685678B2 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5523906A (en) * | 1978-08-06 | 1980-02-20 | Toshiyuki Oota | Improving taste of food |
-
1989
- 1989-03-22 JP JP1071022A patent/JPH0685678B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5523906A (en) * | 1978-08-06 | 1980-02-20 | Toshiyuki Oota | Improving taste of food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0685678B2 (en) | 1994-11-02 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
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| R250 | Receipt of annual fees |
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| R250 | Receipt of annual fees |
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| LAPS | Cancellation because of no payment of annual fees |