JP2008295377A - Powder mix for two-layer gelatin cheesecake and preparation method of two-layer gelatin cheesecake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new powder mix for a two-layer gelatin cheesecake which allows one to make a high-quality two-layer gelatin cheesecake readily in ordinary homes and the like only with very simple operations and to provide a method for preparing the two-layer gelatin cheesecake. <P>SOLUTION: The powder mix for the two-layer gelatin cheesecake contains 15-30 mass% of a cheese powder, 15-30 mass% of a powdered oil/fat, 20-60 mass% of saccharide, 2-10 mass% of a gellant and 0.3-0.9 mass% of an acidulant. The preparation method of the two-layer gelatin cheesecake includes adding 100-300 pts.mass of milk warmed to 40-80°C to 100 pts.mass of the powder mix for the two-layer gelatin cheesecake, agitating the resultant and then chilling it. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a novel two-layer rare cheesecake powder mix and a method for producing a two-layer rare cheesecake capable of easily producing a high-quality two-layer rare cheesecake by simply performing a simple operation at home and the like. It is.

Food culture has been enriched, and after-meal desserts are popular in ordinary households.
As a confectionery dessert that can be manufactured in a general household, Patent Document 1 discloses that, by adding water and the like and stirring and cooling, the constituent components are divided into two layers, the upper layer has a bavaroi texture, and the lower layer has a jelly texture. As an instant dessert powder that can be made into a two-layer dessert, it has a milk fat separating protein coagulant blended with powdered milk powder, sugar, foaming agent and gelling agent as main ingredients. Powders have been proposed.

  In Patent Document 2, hot water (70 to 80 ° C.) 100 is added to a single powder mix 40 composed of a gelling agent, a swelling agent, an organic acid, milk protein, sugar, a pigment, and a fragrance, and lightly stirred to form two layers. The manufacturing method of the two-layer dessert which still cools what was divided into in a refrigerator (0-10 degreeC) is disclosed. According to this method, by forming an acidic solution by dissolving the organic acid in the mix, the milk protein is acid coagulated to form a floating substance, and bubbles are generated by the swelling agent, and the ingredients are so lifted to the upper layer together with the floating substance. It is configured.

  Patent Document 3 proposes a method for producing a two-layer jelly mainly composed of two-layer jelly for milk and milk. The two-layer jelly for milk described in Patent Document 3 is prepared by mixing water, saccharides and gelatin with fruit juice and heating the mixture with cream, flavor, colorant, citric acid or tartaric acid as necessary. The pH of the mixed material was adjusted to 3.8 to 4.3, and the method for producing the two-layer jelly was obtained by putting the two-layer jelly for milk into a container and heating it. Milk is added to this, mixed, put into a mold container, coarsely heated, then put in a refrigerator and refrigerated, so that the case layer in milk coagulates the curd layer and the milk layer containing fruit juice. The two-layer jelly is mainly made from milk and is fixed with gelatin in a state separated into two layers.

  On the other hand, rare cheesecakes have recently been favored by a wide age group as desserts because of their excellent texture. However, to make a rare cheesecake, it takes a cumbersome task of mixing cream cheese with sugar, egg yolk and gelatin, and adding fresh whipped cream.

Patent Document 4 as a raw material for producing cheesecakes was homogeneously emulsified by a homogenizer or the like containing cheeses as essential components, milk, skim milk or water or a mixture thereof and an emulsifier, and fats and oils as optional additional components. A material for producing cheesecakes, which is an oil-in-water emulsion having a uniform foaming ability, has been proposed. And in Example 2 of patent document 4, as a rare cheesecake using this, 1000 parts of raw materials for cheesecake production were whipped to 47% overrun, and 25 parts of plate gelatin were softened with water and 40 parts of lemon juice is added and mixed, and then cast and cooled to obtain a rare cheesecake having a uniform and fine texture.
However, this is a material for a single layer rare cheesecake, not a double layer rare cheesecake.

  As described above, in the past, there are proposals such as instant powder for two-layer jelly dessert using milk fat and milk, but in a general home, materials that can extremely easily produce a two-layer dessert of a rare cheese cheesecake system, A method has not yet been proposed.

JP-A-4-58855 JP-A-48-91250 Japanese Patent Application Laid-Open No. 2004-229531 Japanese Examined Patent Publication No. 62-42573

  In view of such a situation, the present invention provides a novel two-layer rare cheesecake powder mix and a two-layer rare cheesecake powder that can easily produce a high-quality two-layer rare cheesecake simply by performing a simple operation. It aims at providing the manufacturing method of a layer rare cheesecake.

As a result of intensive studies to achieve the above object, the present inventors have found that cheese powder is 15-30% by mass, powdered fats and oils 15-30% by mass, sugars 20-60% by mass, gelling agents 2-10% by mass, And it discovered that the objective could be achieved by using the powder mix for two-layer rare cheesecake containing 0.3-0.9 mass% of acidulants, and was completed.
That is, the present invention
(1) Cheese powder 15 to 30% by mass, powdered fats and oils 15 to 30% by mass, sugars 20 to 60% by mass, gelling agent 2 to 10% by mass, and acidulant 0.3 to 0.9% by mass are contained. Powder mix for double layer rare cheesecake,
(2) The powder mix for two-layer rare cheesecake according to (1), wherein the powdered fat is derived from a plant,
(3) The powder mix for a two-layer rare cheesecake according to (1) or (2), wherein the gelling agent is gelatin,
(4) The two-layer rare cheesecake powder mix according to any one of (1) to (3), wherein the acidulant is at least one selected from citric acid, malic acid, and tartaric acid, and (5) After adding 100-300 mass parts of milk heated at 40-80 degreeC with respect to 100 mass parts of powder mixes for two-layer rare cheesecakes in any one of said (1)-(4), it is refrigerated. A method for producing a two-layer rare cheesecake, characterized by:
I will provide a.

  According to the present invention, a two-layer rare cheesecake is obtained by simply adding a predetermined amount of heated milk to the powder mixture for the two-layer rare cheesecake of the present invention that has already been blended, stirring, and then refrigeration. Because there is no troublesome work of mixing sugar, egg yolk and gelatin with conventional cream cheese and adding whipped cream separately from this, it is very easy to make a two-layer rare cheesecake in a general home it can.

The powder mix for two-layer rare cheesecake of the present invention is cheese powder 15-30% by mass, powdered fats / oils 15-30% by mass, sugars 20-60% by mass, gelling agents 2-10% by mass, and acidulant 0.3. It is characterized by containing -0.9 mass%.
The cheese powder used in the powder mix for a two-layer rare cheesecake of the present invention is preferably a natural natural cheese or a processed cheese powdered from the viewpoints of flavor, nutrition and taste.
More specific cheese powder includes natural cheese such as natural Camembert cheese powder, natural cream cheese powder, natural mascarpone cheese powder, etc. What is classified into process cheeses, such as cheese powder, Parmesan cheese powder, Mozzarella cheese powder cheese powder, Emmental cheese powder, can be mentioned.

As the powdered fats and oils, plant-based powdered fats and oils obtained from soybean oil, rapeseed oil, corn oil and the like are preferable from the viewpoint of richness and texture.
Examples of the saccharide used in the present invention include sugar, fructose, lactose and the like, and aspartame, stevia extract and the like may be used in combination as appropriate. When sugar is used, powdered sugar is preferable from the viewpoint of uniform mixing with other raw materials. The amount of the saccharide is preferably 20 to 60% by mass, and within this range, the sweetness as dessert can be satisfied.
As the gelling agent used in the present invention, any gelling agent that can be used in foods can be used. Examples thereof include gelatin, agar, carrageenan, and the like. Most preferable in terms of feeling.

The acidulant that can be used in the present invention is preferably citric acid, malic acid, tartaric acid, lactic acid, and gluconic acid, and particularly preferably citric acid and malic acid, from the viewpoint of being suitable for the flavor of rare cheese.
In addition, fruit juice can be added in terms of flavor. Examples of fruit juices that can be added include lemons, oranges, grapes, grapes, apples, peaches, fruits, vegetables such as strawberries, bananas, tomatoes, vegetable juices, and the like that can be processed into juice. It is not limited to things.
The powder mix for a two-layer rare cheesecake of the present invention is individually packaged into a product in an amount unit easy to use at home.

In the manufacturing method of this invention, after adding 100-300 mass parts of milk heated at 40-80 degreeC with respect to 100 mass parts of powder mixes for the two-layer rare cheesecake of the said composition, it is 1-4 degreeC. Refrigerate.
If the milk is less than 40 ° C., the powdery powder mix for the two-layer rare cheesecake is difficult to dissolve, and if it exceeds 80 ° C., the milk is altered and the texture of the resulting two-layer rare cheesecake is lowered. Furthermore, it is possible to produce a rare cheesecake having a more preferable quality using milk heated to 40 to 55 ° C.
The blending amount of the milk is preferably in the range of 100 to 300 parts by mass from the viewpoint of the flavor and texture of the rare cheesecake.
In a bowl or the like, the powder mix for a two-layer rare cheesecake of the present invention is added, and heated milk is added thereto, stirred, and then placed in a mold and cooled and solidified at 1 to 4 ° C in a refrigerator.

  In addition, the powder mix for the two-layer rare cheesecake of the present invention is not particularly limited as long as it can be added to food as an optional component. For example, milk component raw materials not included in the above raw materials, such as skim milk powder and the like Thickening stabilizers such as high methoxyl (HM) pectin, soybean polysaccharide, carboxymethyl cellulose, xanthan gum, sodium alginate; glycerin fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, Examples include emulsifiers such as sorbitan fatty acid ester and enzymatically decomposed lecithin; sweeteners such as sucrose, trehalose, sucralose, sorbitol, aspartame, stevia;

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
In addition, in the following description,%, part, and mixing ratio represent mass%, a mass part, and mass mixing ratio.

Example 1
A rare cheesecake mix was manufactured by adding and mixing 0.9% citric acid to the powder raw material having the blending ratio shown below. To 100 g of this rare cheesecake mix, 250 g of milk at 48 ° C. was added to sufficiently dissolve the powder raw material. The dissolved liquid was poured into a Teflon (registered trademark) processed circular mold having a diameter of 12 cm, placed in a refrigerator and allowed to stand at 4 ° C. for 1.5 hours to produce a rare cheesecake.
In the obtained rare cheese cake, the lower layer from the bottom of the mold to a height of 5% was jelly-like, and the remaining 95% was mousse-like.

Example 2
A rare cheesecake was produced in the same manner as in Example 1 except that the same powder raw material as in Example 1 was used and the amount of citric acid added was 0.7% by mass.
The obtained rare cheesecake was a two-layered rare cheesecake having a jelly shape from the bottom of the mold to a height of 75%, and the rest being a mousse shape, and both layers had good taste and texture.

Example 3
A rare cheesecake was produced in the same manner as in Example 1 except that the same powder raw material as in Example 1 was used and the amount of citric acid added was 0.5 mass%.
The obtained rare cheesecake was jelly-like from the bottom of the mold to a height of 99%, and the remaining 1% upper layer was mousse-like.

Comparative Example 1
A rare cheesecake was produced in the same manner as in Example 1 except that the same powder raw material as in Example 1 was used and the amount of citric acid added was 1.0 mass%.
The obtained rare cheesecake was all mousseed and did not have two layers.

Example 4
Using the same powder raw material as in Example 1, 0.8% by mass of malic acid was added instead of citric acid to produce a rare cheesecake.
The obtained rare cheesecake was jelly-like from the bottom of the mold to a height of 10%, and the remaining 90% upper layer was mousse-like.

Comparative Example 2
In Example 3, a rare cheesecake was produced in the same manner as in Example 3 except that the amount of malic acid added was 0.23% by mass.
The obtained rare cheesecake was all in a jelly shape and did not have two layers.

  The two-layer rare cheesecake powder mix of the present invention is obtained by adding a predetermined amount of heated milk to this, stirring, and then refrigerated to obtain a two-layer rare cheesecake. Since a cake can be made, it can be effectively used for the manufacture of a home-use double-layer dessert.

Claims (5)

  It contains cheese powder 15 to 30% by mass, powdered fats and oils 15 to 30% by mass, sugars 20 to 60% by mass, gelling agent 2 to 10% by mass, and acidulant 0.3 to 0.9% by mass. A powder mix for a two-layer rare cheesecake.   The powder mix for two-layer rare cheesecake according to claim 1, wherein the powdered fat is derived from a plant.   The powder mix for a two-layer rare cheesecake according to claim 1 or 2, wherein the gelling agent is gelatin.   The two-layer rare cheesecake powder mix according to any one of claims 1 to 3, wherein the acidulant is at least one selected from citric acid, malic acid, and tartaric acid.   After adding 100-300 mass parts of milk heated at 40-80 degreeC with respect to 100 mass parts of powder mixes for two-layer rare cheesecakes in any one of Claims 1-4, it refrigerates. A method for producing a two-layer rare cheesecake.