JP2001204378A

JP2001204378A - Chiffon cake

Info

Publication number: JP2001204378A
Application number: JP2000050284A
Authority: JP
Inventors: Taeko Nishiyama; 妙子西山
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-01-24
Filing date: 2000-01-24
Publication date: 2001-07-31

Abstract

PROBLEM TO BE SOLVED: To solve the problems of a salad oil used for a conventional chiffon cake, increasing neutral fat in the blood after meal, facilitating the accumulation of body fat and offal fat, being undesirable for the body, and facilitating putting on of the fat and getting fat. SOLUTION: This chiffon cake is baked by using a salad oil consisting essentially of a diacylglycerol which hardly allowing neutral fat in the blood to be increased and hardly allows the body fat and the offal fat to be accumulated, instead of the conventional salad oil.

Description

DETAILED DESCRIPTION OF THE INVENTION

【０００１】[0001]

【発明の属する技術分野】この発明は、従来のサラダ油
の代わりに、主成分ジアシルグリセロールのサラダ油を
使ったケーキに関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cake using a diacylglycerol-based salad oil instead of a conventional salad oil.

【０００２】[0002]

【従来の技術】従来、普通のサラダ油を使ったケーキが
あった。2. Description of the Related Art Heretofore, there has been a cake using ordinary salad oil.

【０００３】[0003]

【発明が解決しようとする課題】これは次のような欠点
があった。（イ）食後の血中中性脂肪が上昇し、体脂肪、内臓脂肪
が蓄積するため、体に悪かった。（ロ）脂肪が体につきやすく太りやすかった。This has the following disadvantages. (B) Postprandial blood triglycerides increased, and body fat and visceral fat accumulated, which was bad for the body. (B) It was easy for fat to be attached to the body and fat.

【０００４】[0004]

【課題を解決するための手段】従来のサラダ油の代わり
に、主成分がジアシルグリセロールのサラダ油を使って
焼く。Means for Solving the Problems Instead of the conventional salad oil, baking is carried out using salad oil whose main component is diacylglycerol.

【０００５】[0005]

【発明の実施の形態】小麦粉１２５ｇとベーキングパ
ウダーこさじ１／２をよくふるう。卵黄６個に砂糖５０ｇを入れ、白っぽくなるまで泡だ
てる。に主成分がジアシルグリセロールのサラダ油７０ｃ
ｃと水８０ｃｃを加え、よく混ぜる。にを入れさっくりと混ぜ合わせる。卵白７個に砂糖５０ｇと塩ひとつまみを入れよく泡だ
てる。にの１／３を入れ混ぜ合わせ、残りのも入れよ
く混ぜ合わせる。直径２０ｃｍのシフォン・ケーキ型にを入れる。をオーブンの下段に入れ１８０度で２０分焼き、１
７０度に温度を下げてさらに３０分焼く。焼き上がった型を逆さにしてそのままさます。さめて
から型をはずす。また、の水８０ｃｃの代わりにレモン汁６０ｃｃと水
２０ｃｃ、インスタント・コーヒー１０ｇを８０ｃｃの
熱湯で溶かしたもの等、いろいろと応用することができ
る。DESCRIPTION OF THE PREFERRED EMBODIMENTS 125 g of flour and 1/2 of a baking powder spoon are sifted well. Add 50g of sugar to 6 egg yolks and beat until white. Salad oil 70c whose main component is diacylglycerol
Add c and 80 cc of water and mix well. And mix thoroughly. Add 50g of sugar and a pinch of salt to 7 egg whites and beat well. Add 1/3 of the mixture and mix. Add the rest and mix well. Put in a chiffon cake mold with a diameter of 20 cm. Put in the bottom of the oven and bake at 180 degrees for 20 minutes, 1
Lower the temperature to 70 degrees and bake for another 30 minutes. Turn the baked mold upside down. Remove the mold after cooling. Instead of 80 cc of water, 60 cc of lemon juice and 20 cc of water, and 10 g of instant coffee dissolved in 80 cc of boiling water can be used in various applications.

【０００６】[0006]

【発明の効果】（イ）食後の血中中性脂肪が上昇しにく
く、体脂肪、内臓脂肪が蓄積しにくくなり、健康に良
い。（ロ）脂肪が体につきにくく、太りにくい。EFFECTS OF THE INVENTION (A) Blood neutral fat after meals hardly increases, and body fat and visceral fat hardly accumulate, which is good for health. (B) It is difficult for fat to be attached to the body and fat.

Claims

[Claims]

1. A chiffon cake comprising a material consisting of flour, sugar, egg white, egg yolk, baking powder, water and salt to which diacylglycerol is added.