JP2004242580A - Layer cheesecake and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain layer cheesecake bringing such unexpectedness as flow of liquid seasoning buried in the inside at the time of cutting the cheesecake put on a dish, giving those who eat a surprise, and emphasizing deliciousness through creating novel atmosphere in appearance so as to increase commercial value, and to provide a method for producing the layer cheesecake. <P>SOLUTION: The layer cheesecake (A) with a buried seasoning liquid layer 4 is obtained by forming a gel-like cheesecake formation 2 through stirring and mixing raw materials such as raw cream and cheese at given weight ratio, and also heating and kneading together the raw materials, and pouring a given quantity of liquid seasoning 4a with viscosity of 6-10 pascal second into the cheesecake formation 2 while the viscosity of the cheesecake formation 2 is 40-80 pascal second. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a layered cheese cake that is surprising to a eater and is novel in appearance and can enhance the taste, and a method for producing the same.
[0002]
[Prior art]
Various materials are used as raw materials for the layer cheesecake. Therefore, for example, when making a layer cheese cake using raw materials such as a predetermined amount of cream cheese, fresh cream, milk, egg, sugar, jelly, lemon, and vanilla essence, first, pour the minced cream cheese with milk. And heat to dissolve. Once melted, add vanilla essence into it. On the other hand, put the egg and sugar in a bowl and whisk. In addition, whipped the cream with another bowl. Next, the slightly cooled cream cheese, whisked egg, fresh cream and lemon juice are mixed together. Finally, pour into a pie dish and cool in a refrigerator. As a result, a layer cheese cake is prepared, cut in an appropriate amount, placed on a plate, and eaten (for example, see Non-Patent Document 1).
[0003]
[Non-patent document 1]
“Layer cheese cake”, [online], [searched on February 6, 2003], Internet, <URL: http: // www2s. bigrobe. ne. jp / ~ konny / cook / sub15 / >>
[0004]
[Problems to be solved by the invention]
However, the layer cheese cake is exclusively made of a single layer occupied entirely by the flavor of cheese, and does not contain other ingredients therein. However, sometimes the finished cheese cake is simply eaten with a seasoning such as fruit juice on the top surface, and it has become a rut, with the image that the customer has as a product does not settle and change. I am tired. Therefore, the current situation is to seek a solution to increase the commercial value. On the other hand, recently, there is a tendency to enjoy not only taste but also appealing to the sight of the eater to enhance the taste from that aspect.
[0005]
Therefore, the present invention has been made in view of the above-mentioned problems, and when a layered cheese cake placed on a plate is cut, the liquid seasoning buried therein flows out, so that it has unexpectedness, and it is surprising to those who eat it. It is an object of the present invention to provide a layered cheese cake and a method for producing the same, which enhance the taste by giving a fresh atmosphere to the food and giving it a fresh taste.
[0006]
[Means for Solving the Problems]
In order to achieve such an object, the layer cheese cake according to the present invention is a gel cheesecake molded product formed by stirring and mixing raw materials such as cheese and fresh cream having a predetermined weight ratio, and a seasoning. The liquid layer is buried in a lump.
[0007]
For example, a gel-like cheesecake molded product formed by stirring and mixing raw materials such as cheese and fresh cream having a predetermined weight ratio, and heating and kneading the mixture, the viscosity of the cheesecake molded product is 40 to 80. By injecting a predetermined amount of a liquid seasoning having a viscosity of 6 to 10 Pascal seconds into the cheesecake molded product during the Pascal second, the seasoning embedded in the cheesecake molded product in a lump And a liquid layer of the material.
[0008]
In addition, the method for producing a layer cheese cake is such that raw materials such as cheese and fresh cream having a predetermined weight ratio are stirred and mixed, and heated and kneaded to form a gel-like cheese cake molded product. When the viscosity of the product is between 40 and 80 Pascal seconds, by injecting a predetermined amount of a liquid seasoning having a viscosity of 6 to 10 Pascal seconds into the cheesecake molded product, The liquid layer of the seasoning was buried in a lump. In any case, the difference in viscosity between the cheesecake molded product and the seasoning is preferably 40 to 50 Pascal seconds.
[0009]
The viscosity used in the present invention refers to a dynamic viscosity, which is expressed in Pascal second (Pa.s) in the SI unit system and in millipascal second (mPa.s) in the LMT unit system. In a fluid having a viscosity value (viscosity) of 1 Pascal second, a shear stress of 1 Pascal means a laminar flow at a shear speed of 1 / second. When two parallel surfaces having an area A at a position separated by a certain distance L and filled with a fluid having a viscosity a are considered, a force F parallel to this surface is applied to one of the surfaces. Moves at a velocity V, the degree of force application (the gradient of the force) is proportional to the viscosity a, the velocity gradient (V / L), and the area A of the fluid filled under the assumption of laminar flow. The ratio (F / A) of the area A to which the force is applied and the force F at this time is referred to as shear stress B, and the speed gradient (V / L) is referred to as shear speed C. The shear stress B is proportional to the shear speed C and the viscosity a, that is, B = C × a. From this equation, the viscosity a is represented by a = B / C.
[0010]
Therefore, when eating the layered cheese cake made as described above on a plate, for example, cutting the layered cheese cake up and down with a fork and opening the liquid layer of the seasoning buried therein. As a result, the liquid seasoning flows out over the plate, which surprises the eater and creates a novel atmosphere in appearance, thereby enhancing the taste.
[0011]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, embodiments of a layer cheesecake and a method for producing the same according to the present invention will be described with reference to the drawings. FIG. 1 is a perspective view of a layer cheesecake. This layer cheese cake A is, for example, formed in a short columnar shape with an upper surface of a circular shape with a diameter of 10.5 cm and a height of 3.5 cm, and a gel-like material on the upper surface of the cookie dough 1 laid on the bottom. It has a configuration in which the cheesecake molded product 2 is integrally stacked. On the upper surface, an appropriate amount of powdered sugar 3 is scattered as a topping.
[0012]
As shown in FIG. 2, a liquid layer 4 as a seasoning made of fruit juice is buried in the inside of the cheesecake molded product 2 at a substantially central portion thereof. The seasoning is injected in an amount of about 30 cc, and the liquid layer 4 is substantially round. The periphery of the seasoning is surrounded by the cheesecake molded product 2 and neither leaks nor leaks to the outside.
[0013]
Next, a method for producing the above-mentioned layer cheese cake A will be described. First, 52% by weight of cream cheese, 6% by weight of sweetened egg yolk and 15% by weight of granulated sugar are prepared, and these are stirred and kneaded so as to be mixed well (first step). As the cream cheese, natural cheese is used. In addition to the above-mentioned granulated sugar, for example, ordinary white sugar is used.
[0014]
On the other hand, 22.1% by weight of a compound fresh cream obtained by mixing animal fat and vegetable fat and oil is stirred and foamed (second step). At this time, when the whipped cream in a state before foaming is set to 100% by volume, the foam is foamed to an extent of 120%. The bubbling is performed in order to improve the mixing state of the foam and the product obtained in the first step.
[0015]
Next, 3.5% by weight of gelatin and 1.4% by weight of lemon juice are added to the product obtained in the second step, and the mixture is stirred in a water bath at a temperature of about 80 ° C., for example, for 5 minutes (third step). . When the foamed state is defined as 100% in volume ratio, 80% of the foamed state is reduced to a foamed state. In addition to the above-mentioned gelatin, a gelling agent made from, for example, an agar or seaweed extract is used. In particular, use of this gelling agent improves workability.
[0016]
Then, the product obtained in the third step is added to the product obtained in the first step, and the resulting product is further stirred in a hot water bath having a temperature of about 80 ° C. for, for example, 10 minutes (fourth step). This time varies somewhat depending on whether the cream cheese contains a large amount or a small amount of water, and adjustment in a mixed state is performed visually. Also, the temperature of the product from the fourth step is maintained between 16 and 25 degrees Celsius.
[0017]
After the product of the fourth step is mixed well, the product is dropped from the hot water bath while maintaining the temperature of 16 to 25 ° C., and immediately poured into the prepared molding frame 5 (fifth step). The molding frame 5 has a diameter of 10.5 cm, a height of 3.5 cm, has a cylindrical shape with open upper and lower ends, and is made of a disk-shaped cookie dough 1 which is molded in advance and has approximately the same size. It is laid on the bottom. Then, about 90% of the product from the fourth step is put in the molding frame 5, and the gel-like cheesecake molded product 2 is formed on the upper surface of the cookie dough 1 and molded. At this time, the viscosity of the cheesecake molded product 2 is 40 to 80 Pascal second.
[0018]
When the viscosity of the cheesecake molded product 2 is between 40 and 80 Pascal seconds, a juice seasoning having a viscosity of 6 to 10 Pascal seconds is injected as a liquid substantially in the center of the cheesecake molded product 2 ( Sixth step). Examples of the seasoning include fruit juices such as strawberries, blueberries, lemons, tangerines, apples, and the like. This fruit juice is put into a container 6 such as a so-called dressing stand, which is formed of a synthetic resin material, has a narrow outlet at its tip, and its body part flexes freely to change the internal volume. Then, as shown in FIG. 3, the outlet portion is manually inserted from the upper surface of the cheesecake molded product 2 into the interior thereof, and injected while applying pressure so that the pressure becomes about 30 cc at a time. The container 6 has a capacity of 90 cc and can be filled almost three times. After the seasoning is thus injected, an appropriate amount of powdered sugar 3 is scattered on the upper surface of the cheesecake molded product 2 as a topping.
[0019]
While the temperature of the cheesecake molded product 2 in the fifth step is maintained at a temperature of 16 to 25 ° C., that is, while the viscosity is within a range of 40 to 80 Pascal second, the liquid seasoning is It is necessary to inject into the cheesecake molding 2. The reason is that the viscosity of the cheesecake molded product 2 in the fifth step changes due to a temperature change such as increasing as the temperature decreases. In addition, when the viscosity difference between the liquid seasoning and the cheesecake molded product 2 exceeds a certain range, the operation of injecting and injecting the liquid seasoning deteriorates, and the product cannot be established.
[0020]
For example, when the viscosity of the cheesecake molded product 2 becomes higher than the allowable range, 40 to 80 Pascal second, the moisture of the cheesecake molded product 2 decreases and gradually becomes harder, and the liquid in the cheesecake molded product 2 becomes liquid. If you try to inject the seasoning, it will be pushed out and will spill out. On the other hand, when the viscosity is lower than the allowable range, the cheesecake molded product 2 becomes excessively soft due to excessive moisture, and even if a liquid seasoning is injected into the cheesecake molded product 2, Instead of gathering in one place, they scatter. The viscosity of the liquid seasoning does not change much even when the temperature changes. In short, if the viscosity of the cheesecake molded product 2 is in the range of 40 to 80 Pascal seconds and the viscosity of the seasoning is in the range of 6 to 10 Pascal seconds, the operation of injecting the seasoning can be easily and easily performed, and the cheesecake molding is performed. The liquid layer 4 of the seasoning can be buried in the object 2 in a lump.
[0021]
Therefore, the viscosity varies depending on the mixing ratio of the raw materials such as cream cheese and fresh cream. In the case of the mixing ratio, the cheesecake molded product 2 in the fifth step is maintained at a temperature of 20 to 23 ° C., and the viscosity is immediately increased. Most preferably, a liquid seasoning of 6 to 8 Pascal seconds is injected into the cheesecake molded product 2. As described above, at a temperature of 20 to 23 ° C., the viscosity of the cheesecake molded product 2 falls within 50 to 60 Pascal seconds, and an appropriate amount of water is maintained, and the cheesecake molded product 2 is not too soft and not too hard. Have softness. In this state, even if the liquid seasoning to be injected pushes open the inside of the cheesecake molding 2, the seasoning is conversely extruded from the viscosity difference between the cheesecake molding 2 and the seasoning. And there is no scatter inside. The liquid layer 4 is accommodated in a substantially round shape, and is buried by being surrounded from the periphery thereof. As a result, under the viscosity of the seasoning of 6 to 8 Pascal seconds, the ideal viscosity difference between the cheesecake molded product 2 and the seasoning in the fifth step is about 40 to 50 Pascal seconds. Further, if the seasoning is injected under such conditions, the injection operation can be performed very easily, and the work efficiency can be improved.
[0022]
Finally, the product from the sixth step is frozen, for example, by placing it in a quick freezer at −46 ° C. for 15 minutes, and then stored at −18 ° C. (seventh step). The reason for quick freezing at −46 ° C. is that this kind of food quickly passes through this temperature stagnation because water and oil mixed at around −5 ° C. tend to decompose and deteriorate. It is. The storage at −18 ° C. is for preventing deterioration in product quality and maintaining high quality. Then, they are sold in appropriate numbers in a showcase of a store. The inside of the showcase is set at 5 to 10 degrees C. In this, the liquid layer 4 is completely dissolved and becomes a liquid having a viscosity of 6 to 10 Pascal second.
[0023]
When the thus prepared layered cheesecake A is placed on the plate 7 and eaten, the layered cheesecake A is cut up and down substantially from the center with tableware such as a fork, and suddenly, as shown in FIG. The liquid seasoning 4a flows out and spreads quickly on the upper surface of the dish 7. As a result, it is possible to surprise the eater and create a novel atmosphere in the appearance, thereby enhancing the taste. In particular, since the layer cheese has a light yellow color, for example, if dark blue blueberries are injected as the seasoning 4a, the color of the blueberries will be remarkably attractive when flowing out, and the taste will be enhanced. .
[0024]
In the present invention, the liquid layer 4 of the seasoning 4a is buried in one place in the substantially central part in the cheesecake molded product 2, but is not limited to one place if possible, and is, for example, evenly placed. Then, the injection may be performed in two or three places with different amounts. In addition, the shape of the cheesecake molded product 2 is formed into a short column shape having a circular upper surface, but the present invention can be applied to other shapes as long as it has a predetermined thickness and size. .
[0025]
【The invention's effect】
As described above, the present invention can easily embed a liquid layer of a seasoning in a cheesecake molded product, and furthermore, when cutting a layered cheesecake placed on a plate with a dish such as a knife. The liquid seasoning buried in it flows out to surprise the eater and create a novel appearance, which enhances the taste and enhances the product value. .
[0026]
Further, when the viscosity of the cheesecake molded product is between 40 and 80 Pascal seconds, a predetermined amount of a liquid seasoning having a viscosity of 6 to 10 Pascal seconds is injected into the cheesecake molded product. There is also an effect that the liquid layer of the seasoning is buried in a stable state therein, so that the seasoning is not pushed out or scattered inside.
[Brief description of the drawings]
FIG. 1 is a perspective view of a layer cheesecake according to the present invention.
FIG. 2 is a vertical sectional view of the center.
FIG. 3 is a cross-sectional view of a cheesecake molded product in a molding frame showing a state in which a seasoning is injected.
FIG. 4 is a perspective view of a layer cheesecake placed on a plate showing a state of eating.
[Explanation of symbols]
REFERENCE SIGNS LIST 1 cookie dough 2 cheesecake molded product 3 powdered sugar 4 liquid layer 4 a seasoning 5 molding frame 6 container 7 dish A layer cheesecake

Claims (5)

A layer cheese in which a liquid layer of a seasoning is buried in a mass in a gel-like cheesecake molded product formed by stirring and mixing raw materials such as cheese and fresh cream having a predetermined weight ratio. cake. A gel-like cheesecake molded product formed by stirring and mixing raw materials such as cheese and fresh cream having a predetermined weight ratio and heating and kneading, and the viscosity of the cheesecake molded product is 40 to 80 Pascal seconds. When in between, by injecting a predetermined amount of a liquid seasoning having a viscosity of 6 to 10 Pascal second into the cheesecake molded product, the seasoning of the seasoning buried in bulk in the cheesecake molded product A layer cheese cake comprising: a liquid layer. The layer cheesecake according to claim 2, wherein when the liquid seasoning is poured into the cheesecake molded product, the viscosity difference between the cheesecake molded product and the seasoning is 40 to 50 Pascal seconds. A raw material such as cheese or fresh cream consisting of a predetermined weight ratio is stirred and mixed, heated and kneaded to form a gel-like cheesecake molded product, and the viscosity of the cheesecake molded product is 40 to 80 Pascal seconds. In the meantime, by injecting a predetermined amount of a liquid seasoning having a viscosity of 6 to 10 Pascal-second into the cheesecake molded product, the liquid layer of the seasoning is buried in a lump in the cheesecake molded product. A method for producing a layer cheesecake, characterized in that it is performed. The method according to claim 4, wherein when the liquid seasoning is poured into the cheesecake molded product, a difference in viscosity between the cheesecake molded product and the seasoning is 40 to 50 Pascal seconds.

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