JP4178051B2 - Rare cheesecake and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a rare cheese cake that gives a surprise to a person who eats it and is novel in appearance, and that can enhance its deliciousness, and a method for producing the same.
[0002]
[Prior art]
Various raw cheesecake materials are used. So, for example, if you want to make a rare cheesecake using a certain amount of ingredients such as cream cheese, fresh cream, milk, egg, sugar, jelly, lemon, vanilla essence, first chop the cream cheese with milk. Put in and heat to dissolve. When melted, put vanilla essence in it. On the other hand, put eggs and sugar in a bowl and whisk. In addition, whipped fresh cream with another ball. Next, the slightly chilled cream cheese, whipped egg, fresh cream and lemon juice are mixed together. Finally, pour into a pie dish and cool in a refrigerator. As a result, a rare cheese cake is completed, and an appropriate amount is cut and placed on a plate and eaten (see, for example, Non-Patent Document 1).
[0003]
[Non-Patent Document 1]
“Rare Cheesecake”, [online], [Search February 6, 2003], Internet, <URL: http: // www2s. bigrobe. ne. jp / ~ konny / cook / sub15 />
[0004]
[Problems to be solved by the invention]
However, the rare cheesecake is entirely composed of a single layer of cheese flavor and does not contain other ingredients. However, sometimes it is only eaten with seasoning such as fruit juice on the top of the finished rare cheese cake, and the image that the customer holds as a product has not been fixed and changed, and it has become a rut I am bored. Therefore, the present situation is searching for a solution for how to increase the product value. On the other hand, recently, there is also a tendency to enjoy the taste by appealing to the sight of the person who eats, and enhancing the taste from the aspect.
[0005]
Therefore, the present invention has been made in view of the above problems, and when cutting a rare cheesecake placed on a plate, the liquid seasoning embedded in it flows out, and it is surprising to those who eat. It is an object of the present invention to provide a rare cheesecake and a method for producing the same, which give the taste and enhance the deliciousness by creating a visually fresh atmosphere.
[0006]
[Means for Solving the Problems]
In order to achieve this object, the rare cheesecake 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. The liquid layer is embedded 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, and the cheesecake molded product has a viscosity of 40 to 80 When it is between Pascal seconds, the seasoning is embedded in the cheesecake molding by injecting a predetermined amount of a liquid seasoning having a viscosity of 6 to 10 Pascal seconds into the cheesecake molding. And a liquid layer of the material.
[0008]
Moreover, the manufacturing method of a rare cheesecake shape | molds a gel-like cheesecake molding by stirring and mixing raw materials, such as cheese and fresh cream which consist of a predetermined weight ratio, and knead | mixing, The said cheesecake shaping | molding When the viscosity of the 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, whereby the cheesecake molded product is injected into the cheesecake molded product. The liquid layer of the seasoning was embedded in a lump shape. In any case, the viscosity difference 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 dynamic viscosity and is expressed in Pascal second (Pa.s) in SI unit system and in millipascal second (mPa.s) in LMT unit system. In the case of a fluid having a viscosity value (viscosity) of 1 Pascal second, a shear stress of 1 Pascal means that a laminar flow having a shear rate of 1 / second is generated. Considering two parallel surfaces filled with a fluid having viscosity a and having an area A at a position separated by a certain distance L, a force F parallel to this surface is applied to the one surface. Is moving at a velocity V, the applied force (force gradient) is proportional to the viscosity a, velocity gradient (V / L) and area A of the fluid filled under the assumption of laminar flow. The ratio (F / A) between the area A to which the force is applied and the force F (F / A) is called shear stress B, and the velocity gradient (V / L) is called shear velocity C. The shear stress B is proportional to the shear rate C and the viscosity a, that is, B = C × a. From this equation, the viscosity a is represented by a = B / C.
[0010]
So, if you eat the rare cheesecake made as described above on a plate, for example, if you cut the rare cheesecake up and down with a fork and open the liquid layer of the seasoning embedded in it The liquid seasoning will flow all over the plate, which will surprise the eater and create a fresh atmosphere that will enhance the taste.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of a rare 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 rare cheesecake. For example, the rare cheesecake A is formed into a short column shape having a top surface of a circular shape with a diameter of 10.5 cm and a height of 3.5 cm, and a gel-like shape is formed on the top surface of the cookie dough 1 laid on the bottom. The cheesecake molded product 2 has a configuration in which the cheesecake molded product 2 is integrally stacked. Further, an appropriate amount of powdered sugar 3 is sown on the upper surface as a topping.
[0012]
As shown in FIG. 2, a liquid layer 4 as a seasoning made of fruit juice is embedded in the cheese cake molded product 2 in the shape of a lump. About 30 cc of this seasoning is injected, and the liquid layer 4 is contained in a substantially round shape, and its periphery is surrounded by the cheesecake molding 2 so that it does not ooze out or leak outside.
[0013]
Next, the manufacturing method of the said rare cheesecake A is demonstrated. First, 52% by weight of cream cheese, 6% by weight of sweetened egg yolk, and 15% by weight of granulated sugar are prepared, and they are kneaded so as to be mixed well (the first step). Natural cheese is used as the cream cheese. In addition to the granulated sugar, for example, ordinary white sugar is used.
[0014]
On the other hand, the compound fresh cream 22.1% by weight in which animal fats and vegetable fats and oils are mixed is stirred and foamed (second step). At this time, when the fresh cream in a state before foaming is 100% in volume ratio, the cream is foamed to 120%. The foaming is performed in order to improve the mixing state of this and the product obtained in the first step.
[0015]
Next, gelatin (3.5% by weight) and lemon juice (1.4% by weight) are added to the product obtained in the second step, and the mixture is stirred and mixed in a hot water bath having a hot water temperature of about 80 ° C. for 5 minutes, for example (third step). . And when the said foamed state is made into 100% by volume ratio, it will drop to the state which 80% is foaming. In addition to gelatin, for example, a gelling agent made from an extract of agar or seaweed is used. In particular, when this gelling agent is used, workability is improved.
[0016]
Then, the product of the third step is added to the product of the first step, and this is further stirred and mixed for 10 minutes in a hot water bath having a hot water temperature of about 80 degrees (fourth step). This time is slightly different depending on whether the cream cheese has a lot of water or not, and the adjustment in the mixed state is performed visually. Moreover, the temperature of the product by the 4th process is kept between 16-25 degreeC.
[0017]
After the product from the fourth step is thoroughly mixed, the product is lowered from the hot water bath while maintaining a temperature of 16 to 25 ° C., and immediately poured into the prepared molding frame 5 (fifth step). The forming frame 5 has a cylindrical shape with a diameter of 10.5 cm, a height of 3.5 cm, and open upper and lower end surfaces, and a disk-shaped cookie dough 1 that has been baked and molded and has substantially the same size. It is laid on the bottom. Then, about 90% of the product obtained in the fourth step is placed in the molding frame 5, and the gel-like cheesecake molding 2 is overlaid on the upper surface of the cookie dough 1. The viscosity of the cheesecake molded product 2 at this time is 40 to 80 pascal seconds.
[0018]
When the viscosity of the cheesecake molded product 2 is between 40 and 80 pascal seconds, a fruit juice seasoning having a viscosity of 6 to 10 pascal seconds is injected as a liquid in the approximate center of the cheesecake molded product 2 ( (6th process). Examples of seasonings include fruit juices such as strawberries, blueberries, lemons, tangerines and apples. This fruit juice is placed in a container 6 such as a so-called dressing stand that is formed of a synthetic resin material, has a narrow tip outlet portion, and the body portion can flex freely to change the internal volume. Then, as shown in FIG. 3, the outlet portion is manually inserted from the top surface of the cheesecake molded product 2 into the inside thereof, and injected while applying pressure so as to be about 30 cc at a time. The container 6 has a capacity of 90 cc and can be injected almost three times. After the seasoning is injected in this manner, an appropriate amount of powdered sugar 3 is sown on the upper surface of the cheesecake molded product 2 as a topping.
[0019]
The temperature of the cheesecake molded product 2 according to the fifth step is maintained at a temperature of 16 to 25 degrees C. That is, while the viscosity is in the range of 40 to 80 Pascal seconds, the liquid seasoning is added. It is necessary to inject into the cheesecake molding 2. This is because the viscosity of the cheesecake molded product 2 according to the fifth step changes due to a temperature change such as an increase as the temperature decreases. In addition, when the difference in viscosity between the liquid seasoning and the cheesecake molded product 2 exceeds a certain range, the liquid seasoning injection operation and the injection state deteriorate, and the product cannot be realized.
[0020]
For example, when the viscosity of the cheesecake molded product 2 is higher than the allowable range, 40 to 80 Pascal seconds, the moisture of the cheesecake molded product 2 decreases and becomes harder and is liquid in the cheesecake molded product 2. If you try to inject the seasoning, it will be pushed out and spilled 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, the seasoning is Instead of gathering in one place, it will be scattered. The viscosity of the liquid seasoning does not change much with changes in temperature. 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 seasoning can be easily and easily injected, and cheesecake molding is possible. The liquid layer 4 of the seasoning can be embedded in the object 2 in a lump shape.
[0021]
Therefore, the viscosity varies depending on the blending ratio of raw materials such as cream cheese and fresh cream, but in the case of the blending ratio, the cheesecake molded product 2 according to the fifth step is kept at a temperature of 20 to 23 degrees C. It is optimal to inject a liquid seasoning of 6-8 Pascal seconds into the cheesecake molding 2. Thus, at a temperature of 20 to 23 degrees C., the viscosity of the cheesecake molded product 2 is accommodated within 50 to 60 Pascal seconds, an appropriate amount of water is maintained, and it is not too soft and not too hard. Has softness. In this state, from the difference in viscosity between the cheesecake molded product 2 and the seasoning, even if the liquid seasoning to be injected pushes the inside of the cheesecake molded product 2, the seasoning is extruded in the reverse direction. And there is no scattering inside. The liquid layer 4 is accommodated in a substantially round shape, and is embedded from the periphery. As a result, under the viscosity of the seasoning of 6 to 8 Pascal seconds, it can be said that the ideal difference in viscosity between the cheesecake molded product 2 and the seasoning in the fifth step is about 40 to 50 Pascal seconds. Moreover, 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 of the sixth step is frozen, for example, in a −46 ° C. freezer for 15 minutes and then stored at −18 ° C. (seventh step). The rapid freezing at -46 degrees C is due to the fact that this kind of food tends to decompose and change the quality of the water and oil that were mixed around -5 degrees C, so that this temperature stagnation is passed quickly. It is. Further, the reason why the product is stored at -18 degrees C is to prevent the product quality from deteriorating and to maintain high quality. Then, they are sold in an appropriate number on the store's showcase. The inside of the showcase is set to 5 to 10 degrees C. In this, the liquid layer 4 is completely dissolved to become a liquid having a viscosity of 6 to 10 Pascal seconds.
[0023]
When the rare cheesecake A thus prepared is put on the plate 7 and eaten, when the above-mentioned rare cheesecake A is cut up and down from almost the center with tableware such as a fork, it suddenly appears from the inside as shown in FIG. The liquid seasoning 4a flows out and spreads quickly on the upper surface of the plate 7. As a result, a surprise can be given to those who eat, and a fresh atmosphere can be created to enhance the taste. In particular, since the rare cheese is light yellow, for example, if you add dark blue berries as seasoning 4a, the color of the blue berries will appear prominently when flowing out, and the deliciousness will stand out. .
[0024]
In the present invention, the liquid layer 4 of the seasoning 4a is embedded in one place in the substantially central portion of the cheesecake molded product 2. However, if possible, the liquid layer 4 is not limited to one place, for example, evenly positioned. Then, the amount may be changed and injected into two or three places. Moreover, although the shape of the cheesecake molded object 2 shape | molded in the short pillar shape which makes an upper surface circular, if it has predetermined | prescribed thickness and a magnitude | size, of course, this invention is applicable also to other shapes. .
[0025]
【The invention's effect】
As described above, the present invention can easily embed a liquid layer of seasoning in a cheesecake molded product, and when the rare cheesecake placed on a plate is cut with a tableware such as a knife. , The liquid seasoning embedded in it flows out and gives surprise to those who eat, while creating an innovative atmosphere, and this has the effect of enhancing the product value while enhancing the taste .
[0026]
Also, when the viscosity of the cheesecake molded product is between 40 and 80 Pascal seconds, a predetermined amount of liquid seasoning having a viscosity of 6 to 10 Pascal seconds is injected therein, so the cheesecake molded product There is also an effect that the liquid layer of the seasoning is buried in a stable state, and the seasoning is not pushed out or smeared and scattered inside.
[Brief description of the drawings]
FIG. 1 is a perspective view of a rare cheesecake according to the present invention.
FIG. 2 is a longitudinal sectional view of the same center.
FIG. 3 is a cross-sectional view of a cheesecake molded product in a molding frame showing a state where a seasoning is injected.
FIG. 4 is a perspective view of a rare cheesecake placed on a plate showing a state of eating.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 Cookie dough 2 Cheesecake molding 3 Powdered sugar 4 Liquid layer 4a Seasoning 5 Molding frame 6 Container 7 Dish A Real cheesecake

Claims (2)

A gel-like cheesecake molded article 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 article is 40 to 80 Pascal seconds Of the seasoning embedded in a lump in the cheesecake molding by injecting a predetermined amount of a liquid seasoning having a viscosity of 6 to 10 Pascal seconds into the cheesecake molding. A rare cheesecake comprising a liquid layer and having a viscosity difference of 40 to 50 Pascal seconds between the cheesecake molded product and the seasoning when the liquid seasoning is injected into the cheesecake molded product . A gelatinous cheesecake molded product is 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 a predetermined amount of liquid seasoning having a viscosity of 6 to 10 Pascal seconds is injected into the cheesecake molding, the liquid layer of the seasoning is embedded in the cheesecake molding in a lump. When the liquid seasoning is injected into the cheesecake molding, the method for producing a rare cheesecake in which the viscosity difference between the cheesecake molding and the seasoning is 40 to 50 Pascal seconds. .

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