JPS6242574B2 - - Google Patents
Info
- Publication number
- JPS6242574B2 JPS6242574B2 JP55121426A JP12142680A JPS6242574B2 JP S6242574 B2 JPS6242574 B2 JP S6242574B2 JP 55121426 A JP55121426 A JP 55121426A JP 12142680 A JP12142680 A JP 12142680A JP S6242574 B2 JPS6242574 B2 JP S6242574B2
- Authority
- JP
- Japan
- Prior art keywords
- cheese
- parts
- cheesecakes
- producing
- emulsion
- 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.)
- Expired
Links
- 235000013351 cheese Nutrition 0.000 claims description 22
- 239000000463 material Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 9
- 239000006071 cream Substances 0.000 claims description 7
- 238000005187 foaming Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 claims 1
- -1 glycerin fatty acid ester Chemical class 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 239000003925 fat Substances 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 240000002129 Malva sylvestris Species 0.000 description 5
- 235000006770 Malva sylvestris Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013310 margarine Nutrition 0.000 description 4
- 239000003264 margarine Substances 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical compound OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920001214 Polysorbate 60 Polymers 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000012043 crude product Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 235000020105 orange wine Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】
本発明は、起泡能を有するチーズケーキ類製造
用素材の製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a material for producing cheesecakes having foaming ability.
チーズケーキ類は、大別して焼成するタイプ
（スフレタイプ）と焼成しないタイプ（レアータ
イプ）とがあるが、従来これらいづれのタイプに
おいても、チーズは砂糖、バター、生クリームあ
るいは小麦粉等を加え混ぜ合わせて使用される。
このような従来のチーズ使用法において、上のチ
ーズ混合物は殆んど起泡せず、これに例えば卵白
を起泡させた、所謂メレンゲを加え合わせること
によつてケーキ製品のボデーを保持するという面
倒な作業を行つているのが現状である。加えてメ
レンゲを加え合わせる場合、熟練しないと折角起
泡させたメレンゲ自体の泡が消泡し満足すべき製
品が得られないという欠点を有する。これらの点
から、従来よりチーズケーキ類の製造は自体面倒
である上に熟練が必要であるといわれてきた。こ
れは先きのチーズ混合物自体が起泡し難く、かつ
起泡状態が極めて不安定であり、また充分均質化
されていないためバター等を混合した場合、その
脂肪粒子がメレンゲに対し消泡作用を呈するため
であると考えられる。 Cheesecakes are roughly divided into types that are baked (soufflé type) and types that are not baked (rare type), but traditionally, in both types, cheese is mixed with sugar, butter, fresh cream, or flour, etc. used.
In such conventional cheese usage, the above cheese mixture is hardly foamed, and the body of the cake product is maintained by adding so-called meringue, for example, whipped egg whites. The current situation is that the work is tedious. In addition, when meringue is added, there is a disadvantage that unless one is skilled, the foam of the meringue itself that has been foamed will disappear, making it impossible to obtain a satisfactory product. From these points, it has been said that the production of cheesecakes is itself troublesome and requires skill. This is because the cheese mixture itself is difficult to foam, and the foaming state is extremely unstable, and it is not homogenized sufficiently, so when butter, etc. is mixed, the fat particles have a defoaming effect on the meringue. This is thought to be due to the fact that
本発明は、以上の点に鑑み鋭意研究した結果完
成されたものであつて、チーズ類と牛乳、脱脂乳
もしくは水またはそれらの混合物と、要すればさ
らに油脂とを乳化剤の存在下に均質乳化すること
及び得られた乳化物を直接加熱方式により滅菌す
ることを特徴とする、起泡能を有するチーズケー
キ類製造用素材の製造法である。 The present invention was completed as a result of intensive research in view of the above points, and is a method of homogeneously emulsifying cheese, milk, skim milk, water, or a mixture thereof, and, if necessary, fats and oils in the presence of an emulsifier. This is a method for producing a material for producing cheesecakes having foaming ability, which is characterized by sterilizing the obtained emulsion by direct heating.
本発明によつて得られるチーズケーキ類製造用
素材は、均質乳化された起泡能を有する水中油型
エマルジヨンであるため、チーズケーキ類を製造
するに際し軽くホイツプするだけで、他の材料と
適宜混合することによつて、常に安定した浮きと
ボリユームが得られ、焼成後においても沈みの少
ない優れた品質のケーキ製品が得られるものであ
つて、本発明法により得られる素材を用いること
により、従来難かしいとされてきたチーズケーキ
類を極めて手軽かつ容易に製造することが可能と
なつたのである。 The material for producing cheesecakes obtained by the present invention is an oil-in-water emulsion that is homogeneously emulsified and has foaming ability. By mixing, a stable float and volume can be obtained, and a cake product of excellent quality with little sinking even after baking can be obtained, and by using the material obtained by the method of the present invention, It has now become possible to produce cheesecakes, which were previously thought to be difficult, extremely simply and easily.
以下本発明について詳述する。 The present invention will be explained in detail below.
先ず、本発明において使用するチーズ類は、天
然品である合成品（例えばフイールドチーズある
いはイミテーシヨンチーズ）であるとを問うもの
ではない。しかしながら、風味的見地からすれば
天然品の就中、油脂分の多いクリームチーズを使
用するのが好ましいが、これに類似する合成のチ
ーズ様食品を使用してもさしつかえない。例え
ば、蛋白質性成分として大豆蛋白を使用した大豆
チーズ及び又は、油脂質成分として植物性脂肪を
使用した植物性チーズの使用は、栄養的見地或い
は健康的見地から好ましいものである。また他の
チーズ類、例えばカツテージチーズ等の低油分チ
ーズを使用する場合は、適宜油脂を併用すること
によつても可能であり、またエダムチーズあるい
はゴーダチーズ等の熟成チーズを風味のアクセン
トとして使用することも可能である。これらのチ
ーズ類は素材全体に対し10〜70重量％使用するの
が好ましい。水相としては牛乳、脱脂乳、脱脂粉
乳と水との混合物もしくは水またはそれらの混合
物を用いればよく、また乳化剤としては従来公知
のレシチン、グリセリン脂肪酸エステル、蔗糖脂
肪酸エステル、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などの、エマル
ジヨンに起泡性を与えるものを適宜使用すれば
い。但し、後述するように、油脂成分としてマー
ガリン、合成クリーム等を配合する場合には、こ
れら自体に乳化剤が含まれているので、新らたに
乳化剤を配合する必要は殆んどなく、さらに卵黄
を配合した場合も同様である。オーバーランとし
ては30〜100％程度に起泡させればよく、特にレ
シチンと蔗糖脂肪酸エステルを併用するのが好ま
しいが、上記乳化剤の他にポリグリセロール脂肪
酸エステル、あるいはポリオキシエチレンソルビ
タン脂肪酸エステルを用いてもよい。 First, the cheeses used in the present invention may be natural products or synthetic products (eg, field cheese or imitation cheese). However, from the viewpoint of flavor, it is preferable to use natural products, especially cream cheese with a high fat and oil content, but synthetic cheese-like foods similar to this may also be used. For example, the use of soybean cheese using soybean protein as the protein component and/or vegetable cheese using vegetable fat as the oil/fat component is preferable from a nutritional or health standpoint. In addition, when using other cheeses, for example, low-oil cheeses such as cutlet cheese, it is also possible to use appropriate oils and fats, and aged cheeses such as Edam cheese or Gouda cheese can be used as an accent for flavor. It is also possible to do so. It is preferable to use these cheeses in an amount of 10 to 70% by weight based on the entire material. As the aqueous phase, milk, skim milk, a mixture of skim milk powder and water, water, or a mixture thereof may be used, and as the emulsifier, conventionally known lecithin, glycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, sorbitan can be used. A substance that imparts foaming properties to the emulsion, such as a fatty acid ester, may be used as appropriate. However, as will be described later, when blending margarine, synthetic cream, etc. as oil and fat components, these themselves contain emulsifiers, so there is almost no need to add new emulsifiers, and egg yolk The same applies when blending. For overrun, foaming to about 30 to 100% is sufficient, and it is particularly preferable to use lecithin and sucrose fatty acid ester in combination, but in addition to the above emulsifier, polyglycerol fatty acid ester or polyoxyethylene sorbitan fatty acid ester may be used. It's okay.
本発明によれば、以上の成分の他に油脂を配合
したものがケーキ製品に旨味を付与するために好
ましい。これらの油脂は、通常食用に供される動
植物性油脂あるいは合成油脂が適用できるが、バ
ター、マーガリンまたはクリーム等の形状で配合
するのが風味の点でより好ましい。また、以上の
成分の他に、さらに砂糖を配合しておけばケーキ
製造の際新らたに砂糖を加える手間が省けるので
より好ましい。以上の諸原料を適宜混合し通常の
方法、即ち65〜70℃にてホモミキサーにより予備
乳化さらにホモゲイザーによつて均質化する。か
くして得られた乳化物を比較的早く使用する場合
はバツチ方式で殺菌しても良いが、長期的保存を
望む場合は超高温度滅菌方式（U.H.T方式）、殊
に直接加熱方式により滅菌後パツク充填するのが
良い。これに反し間接加熱方式では乳化物中の蛋
白質が熱変性を起こし易いため乳化物の粘度上昇
や分散不良を生じることがある。 According to the present invention, it is preferable to mix oil and fat in addition to the above-mentioned components in order to impart flavor to the cake product. These oils and fats can be animal or vegetable oils or synthetic oils that are commonly used for human consumption, but from the viewpoint of flavor, it is more preferable to blend them in the form of butter, margarine, cream, or the like. In addition to the above-mentioned ingredients, it is more preferable to add sugar to the cake, since this saves the effort of adding sugar during cake production. The above raw materials are appropriately mixed and pre-emulsified using a homomixer at 65 to 70°C, and then homogenized using a homogazer. If the emulsion thus obtained is to be used relatively quickly, it may be sterilized in batches, but if long-term storage is desired, ultra-high temperature sterilization (UHT), especially direct heating, can be used to sterilize it in packs after sterilization. It is better to fill it. On the other hand, in the indirect heating method, proteins in the emulsion tend to undergo thermal denaturation, which may result in increased viscosity or poor dispersion of the emulsion.
例えば、後記比較例に示す如く、125℃８秒間
の間接加熱滅菌では滅菌後の乳化物はモロモロの
状態となり全く実用性のある素材が得られない。
もつとも100℃８秒間程度ではそれ程の欠点を生
じないが、無菌化の観点では不充分である。しか
るに、驚ろくべきことに直接加熱方式の採用は、
145℃という高温で滅菌処理したにも拘わらず全
く蛋白変性を来たさず、かつ粘度も減少し極めて
良好な素材が得られるのである。因みに、両方式
においてはいづれも乳化物は高温に暴されるので
あるが、何故より高温に暴される直接加熱方式の
採用が良好な結果を得るのかにつき、正確に説明
することはできない。いづれにしても、本発明に
より得られるチーズケーキ類製造用素材は、長期
保存が可能であるため、常備することにより所望
ならばいつでもチーズケーキを製造することがで
き、しかもチーズケーキ類の製造に際し、前記し
た如き面倒な作業を行つていた従来法は、本発明
によつて得られた素材を使用することによつて、
著しく作業が簡略化され、かつ常に一定した品質
のケーキ製品を得ることが可能となつたのであ
る。 For example, as shown in the Comparative Example below, indirect heat sterilization at 125° C. for 8 seconds leaves the emulsion after sterilization in a crumbly state, making it impossible to obtain any practical material.
Although heating at 100° C. for about 8 seconds does not cause such a disadvantage, it is insufficient from the viewpoint of sterilization. However, surprisingly, the adoption of the direct heating method
Even though it was sterilized at a high temperature of 145°C, there was no protein denaturation at all, and the viscosity was reduced, resulting in an extremely good material. Incidentally, in both methods, the emulsion is exposed to high temperatures, but it is not possible to accurately explain why the direct heating method, which is exposed to higher temperatures, yields better results. In any case, the material for producing cheesecakes obtained by the present invention can be stored for a long period of time, so by always having it on hand, it is possible to produce cheesecakes whenever desired. By using the material obtained by the present invention, the conventional method, which required the laborious work as described above, can be
This greatly simplified the work and made it possible to always obtain cake products of consistent quality.
本発明により得られるチーズケーキ類製造用素
材は、使用に際し所望のオーバーランまでホイツ
プさせた後、他の材料、例えば小麦粉、塩、卵等
と混合し、要すればさらにメレンゲを混合し焼成
することによつて、極めて容易かつ手軽にベーク
チーズケーキ（スフレ）が製造できる。また、他
の材料として例えばレモン汁、オレンジ汁、ワイ
ンあるいはゼラチン等を加えるだけで、キメの細
かい均一な組織を有したレアーチーズケーキを簡
単に製造することが可能である。 Before use, the material for producing cheesecakes obtained according to the present invention is whipped to a desired overrun, then mixed with other ingredients such as flour, salt, eggs, etc., and if necessary, meringue is further mixed and baked. As a result, a baked cheesecake (soufflé) can be produced extremely easily and easily. Further, by simply adding other ingredients such as lemon juice, orange juice, wine, or gelatin, it is possible to easily produce a rare cheesecake with a fine and uniform texture.
以下に実施例を例示するが、本発明の精神はこ
れに限定されるものではない。 Examples are illustrated below, but the spirit of the invention is not limited thereto.
実施例 １
牛乳20部（重量基準、以下同じ）と市販の合成
クリーム（商品名フジサニートツピング）20部と
の混合物を約65℃に加温し、ホモミキサーにて撹
拌しながらクリームチーズ40部を徐々に加えて乳
化後、次いで市販のマーガリン（商品名フジサニ
ーコンボル）９部を加え、さらに砂糖６部及び卵
黄５部を加えて予備乳化した後、ホモゲナイザー
にて均質化（30Kg／cm2）し、しかる後145℃３秒
間直接加熱滅菌（VTIS、アルフアラバル社製）
処理し、さらにホモゲナイザーにて再均質化（10
Kg／cm2）した後冷却してチーズケーキ製造用素材
を得た。Example 1 A mixture of 20 parts of milk (based on weight, the same applies hereinafter) and 20 parts of commercially available synthetic cream (product name: Fujisunny Topping) was heated to about 65°C, and while stirring with a homomixer, 40 parts of cream cheese was mixed. After emulsifying by gradually adding 100 kg of margarine, 9 parts of commercially available margarine (product name: Fuji Sunny Conbol) were added, and 6 parts of sugar and 5 parts of egg yolk were added to pre-emulsify, and then homogenized using a homogenizer (30 kg/ cm 2 ) and then directly heat sterilized at 145°C for 3 seconds (VTIS, Alfa Arabal).
Processed and then re-homogenized using a homogenizer (10
Kg/cm 2 ) and then cooled to obtain a material for cheesecake production.
かくして得た素材1000部をホイツプし、オーバ
ーラン88％となし、これに小麦粉150部を加え混
合し、次に卵黄240部、コーンスターチ120部砂糖
200部、牛乳1000部をカスター風に煮つめた混合
物を加え、さらに卵白250部と砂糖150部とから成
るメレンゲを加えて軽く合せ、焼成容器６寸丸型
に流し込み160℃50分焼成してベークチーズケー
キ（スフレ）を得た。このチーズケーキは、キメ
の良い良好な浮きとボリユームを有し、冷めた後
でも沈みがなく、かつ焼色が自然で艶の良い性状
を呈していた。 Whip 1000 parts of the material obtained in this way to give an 88% overrun, add 150 parts of flour and mix, then add 240 parts of egg yolk, 120 parts of cornstarch, and 120 parts of sugar.
Add a mixture of 200 parts and 1000 parts of milk boiled in Custer style, then add meringue made of 250 parts of egg whites and 150 parts of sugar, mix gently, pour into a 6-inch round baking container, bake at 160℃ for 50 minutes, and bake. I got a cheesecake (soufflé). This cheesecake had a good texture and good volume, did not sink even after cooling, and had a natural baked color and a good gloss.
他方、素材500部をホイツプしオーバーラン80
％となし、これに板ゼラチン25部を適量の水でふ
やかしたもの及びレモン40部を加えて混合し型流
し冷却して、レアーチーズケーキを得た。かくし
て得たレアーチーズケーキは均一なキメ細かい組
織を呈していた。 On the other hand, whip 500 parts of material and overrun 80
%, 25 parts of plate gelatin soaked with an appropriate amount of water and 40 parts of lemon were added and mixed, poured into a mold and cooled to obtain a rare cheesecake. The rare cheesecake thus obtained had a uniform fine texture.
比較例 １
実施例１と同様にして得た均質乳化物を125℃
８秒間間接加熱滅菌処理したところ、モロモロの
状態となり、全く商品価値のない粗成物となつ
た。Comparative Example 1 A homogeneous emulsion obtained in the same manner as in Example 1 was heated to 125°C.
When it was sterilized by indirect heat for 8 seconds, it became crumbly and became a crude product with no commercial value.
Claims (1)
れらの混合物と、要すればさらに油脂とを乳化剤
の存在下に均質乳化すること及び得られた乳化物
を直接加熱方式により滅菌することを特徴とす
る、起泡能を有するチーズケーキ類製造用素材の
製造法。 ２ チーズ類が天然のクリームチーズ及びまたは
それに類似した合成のチーズ様食品である特許請
求の範囲第１項記載の製造法。[Claims] 1. Homogeneous emulsification of cheese, milk, skim milk, water, or a mixture thereof, and if necessary, oil in the presence of an emulsifier, and sterilization of the obtained emulsion by direct heating. A method for producing a material for producing cheesecakes having foaming ability. 2. The manufacturing method according to claim 1, wherein the cheese is natural cream cheese and/or a synthetic cheese-like food similar to it.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12142680A JPS5747436A (en) | 1980-09-01 | 1980-09-01 | Production of base material for making cheese cakes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP12142680A JPS5747436A (en) | 1980-09-01 | 1980-09-01 | Production of base material for making cheese cakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5747436A JPS5747436A (en) | 1982-03-18 |
| JPS6242574B2 true JPS6242574B2 (en) | 1987-09-09 |
Family
ID=14810846
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP12142680A Granted JPS5747436A (en) | 1980-09-01 | 1980-09-01 | Production of base material for making cheese cakes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5747436A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013158312A (en) * | 2012-02-07 | 2013-08-19 | Sugihara Craft:Kk | Method for making confectionery/cake |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH069459B2 (en) * | 1985-11-29 | 1994-02-09 | 旭電化工業株式会社 | Cheese composition |
| JP2008054583A (en) * | 2006-08-31 | 2008-03-13 | Fuji Oil Co Ltd | Method for producing air bubble-containing confectionery dough |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5119165A (en) * | 1974-08-05 | 1976-02-16 | Snow Brand Milk Products Co Ltd | |
| US4012533A (en) * | 1974-11-20 | 1977-03-15 | Kraft, Inc. | Multipurpose whipped dessert and method of manufacturing |
| JPS53121964A (en) * | 1977-03-02 | 1978-10-24 | Nestle Sa | Production of sterilized process cheese |
| JPS5523906A (en) * | 1978-08-06 | 1980-02-20 | Toshiyuki Oota | Improving taste of food |
| JPS5577862A (en) * | 1978-12-07 | 1980-06-12 | Kyodo Nyugyo Kk | Cheese for dessert |
-
1980
- 1980-09-01 JP JP12142680A patent/JPS5747436A/en active Granted
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5119165A (en) * | 1974-08-05 | 1976-02-16 | Snow Brand Milk Products Co Ltd | |
| US4012533A (en) * | 1974-11-20 | 1977-03-15 | Kraft, Inc. | Multipurpose whipped dessert and method of manufacturing |
| JPS53121964A (en) * | 1977-03-02 | 1978-10-24 | Nestle Sa | Production of sterilized process cheese |
| JPS5523906A (en) * | 1978-08-06 | 1980-02-20 | Toshiyuki Oota | Improving taste of food |
| JPS5577862A (en) * | 1978-12-07 | 1980-06-12 | Kyodo Nyugyo Kk | Cheese for dessert |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013158312A (en) * | 2012-02-07 | 2013-08-19 | Sugihara Craft:Kk | Method for making confectionery/cake |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5747436A (en) | 1982-03-18 |
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