JPH0923806A - Premix for cheese cake and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain both a premix for a cheese cake and the cheese cake using the premix. SOLUTION: This premix for a cheese cake is produced through the following processes (1) a process for uniformly mixing at least cheese and a saccharide to give a paste raw material, (2) a process for blending the paste raw material obtained by the process (1) with a foaming agent, kneading and foaming (over- running) the paste raw material until the paste raw material has 0.8-1.0 bulk density and (3) a process for packing and sealing the paste raw material prepared by the processes (3) and (2) in an airtight container and sterilizing under heating. When a cheese cake dough is produced from the premix, foaming (whipping) is not required as in a conventional way and a high-quality cheese cake dough can be prepared only by uniformly mixing the premix with eggs and cow's milk. The roasted cheese cake using the premix has fine texture, and has a characteristic soft and excellent texture of cheese cake (souffle type).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a new type of cheesecake element, a method for producing the same, etc., capable of easily producing a high-quality cheesecake at home by performing a very simple operation. More specifically, the present invention relates to a cheesecake base composed of a pasty cake base and a powdery cake mix,
No lumps occur when the paste dough and powder raw material are mixed, and there is no need to foam the paste raw material of the dough base (overrun) when preparing the cheesecake dough. Furthermore, the texture of the baked cheesecake is made finer and the cheesecake (souffle)
It gives a peculiar fluffy texture and makes the quality of the product extremely good, which makes it possible to improve its quality. Moreover, it can be stored for a long period of about 6 months or more under normal temperature distribution. The present invention relates to a new type of cheesecake, its production method, and the like.

[0002]

2. Description of the Related Art Conventionally, a cake premix or a cake dough base has been known as a type of product that can make a cake dough at home simply by adding eggs, milk, etc. and stirring the product. As the form, products such as powdery cake mix and paste cake mix are known.

Of these, the former powdery cake mix has two more types. One of them is simply added water to the powdery cake mix and mixed, and then put in a baking mold and baked in an oven or the like. It is of the type to do. This type of cake mix can be easily made into dough, but when mixed with water it creates lumps and also
The flavor of the cake is poor and the quality of the cake is relatively low. The other type is of a type in which eggs, milk, butter, etc. prepared separately are added to a powder cake mix, mixed, and then put into a mold and baked in an oven or the like. Although this type of cake mix can provide high quality, it takes time and effort to mix the ingredients uniformly, and when mixing the ingredients, lumps may occur and raw materials with high moisture cannot be used. There was a problem.

On the other hand, the latter pasty cake mix is a type that includes eggs, milk, butter and the like and is baked in an oven as it is, and after mixing separately prepared eggs, milk, butter and the like and mixing, the oven and the like. There is a type that is baked in. This type of cake mix can easily make dough, but the former has a shelf life of about 1 to 2 weeks in chilled distribution, and the latter uses ingredients such as eggs. In addition, when kneading, there is a problem that it takes a lot of labor for stirring and is difficult to operate simply.

[0005] From the above, a powdery cake mix, which has a sufficient shelf life at the time of distribution and can easily obtain a high-quality cake without any trouble at the time of eating, has been proposed. Various attempts have been made to prepare a cake mix having the advantages of the pasty cake mix. Here, to exemplify some of such prior art, for example, as a purpose to provide a pasty cake dough that can be stored for one month in chilled distribution, flour, swelling agent, etc. A cake mix characterized in that a package A containing a powder consisting of and a package B containing a paste-like material consisting of eggs, sugars, fats and oils is contained in a package C (Japanese Patent Laid-Open No. Hei 3). -25
1134), has been proposed. According to this,
It is said that it can be stored for a long period of time, and a cake with a good flavor and fine texture can be prepared simply by mixing a paste-like material and a powder raw material. However, the one exemplified here is intended to achieve the above object by packaging all the raw materials necessary for the production of the cake into powder and paste, and basically, the powdery cake The characteristic is that a mix and a pasty cake mix are used and this is combined with a specific package.

[0006] Further, for the purpose of providing a cheese cake ingredient having a sufficient foaming property, cheeses as essential components, milk, skim milk or water or a mixture thereof and an emulsifier are optionally used. A material for producing cheesecakes, which is an oil-in-water emulsion having a uniform foaming ability and containing fats and oils as an additional component (Japanese Patent Publication No. 62-42573).
Publication). According to this, after foaming to a desired overrun, it is possible to easily make a baked cheesecake simply by adding flour, eggs, etc., mixing and baking, and also having a fine textured and uniform structure. It is said that the rare cheese cake can also be baked.

[0007] Further, for the purpose of providing a method for producing a cheesecake base having a sufficient foaming property, cheeses as essential components and milk, skim milk or water or a mixture thereof, If necessary, further homogenizing the oil and fat in the presence of an emulsifier and sterilizing the obtained emulsion by a direct heating method, a method for producing a material for producing cheesecakes having a foaming ability ( Tokusho Sho 6
No. 2-42574) has been proposed. According to this, by using the cheesecake manufacturing material obtained by the above manufacturing method, it is possible to make a baked cheesecake extremely easily and easily, and also to make a rare cheesecake having a fine and uniform texture. It is said that you can do it. However, in these prior arts, it is necessary to foam the dough raw material when making a cheesecake, and as in the present invention, the cheesecake material is stored in an airtight container in a previously foamed state. is not.

Furthermore, eliminating the occurrence of lumps during the preparation of dough in a cake premix in which a foaming component containing a foaming powdery fat and oil and a powdering component such as wheat flour are combined,
And, for the purpose of making a cake with a texture that is preferable when eaten, a foaming component containing a foaming powder oil and fat as a main component, and a powder component containing wheat flour as a main component are separately packaged, and In a cake premix that combines, part or all of the sugar to be used is blended with the powder component,
Moreover, the premix for cakes is characterized in that the amount of saccharides in the powder component is 10 to 120 parts, preferably 20 to 100 parts, relative to 100 parts of wheat flour (JP-A-7-81).
No. 60) is proposed. According to this, it is possible to suppress the generation of lumps when preparing the cake dough, and further,
It is said that it is possible to obtain a cake having a plump and pleasant texture with a large number of fine bubbles. However, this cake premix is made entirely of powder raw materials, and does not use paste raw materials.

According to the above prior art documents, for example, it is described that the paste raw material is preliminarily foamed although it is not a cheesecake, and an emulsifier or the like is added to the paste cheesecake base. To impart a foaming power, and to contain such a foaming component. Therefore, as far as this is concerned, it can be said that it is a known technique to whip and use the paste-like cake material before baking the cake.

However, when the paste-like product containing no powder material is used at home or the like, the paste-like product requires a relatively small amount of work such as whipping or stirring, so that it can be prepared in a simpler form. Although it has certain advantages in that it can be used, it is generally sticky and adheres well to equipment, and it takes time to homogenize by adding other materials such as eggs However, there is a problem in that it has a very low storability and has a great problem in distribution.

In addition, in these prior art documents, the prior art documents
Filling and sealing an element of a pasty cheesecake containing cheese raw material that was said to be difficult to foam in an airtight container in a foamed (overrun) state, and further heat sterilization treatment It does not describe at all the fact that the constitution such as doing, and the fact that it is not necessary to whip it even after long-term storage. For example, the above-mentioned JP-A-3-
The 251134 publication is intended for cake dough in general,
Nothing is described about how difficult it is to foam a cheese material and how to foam it easily.

[0012] As described above, conventionally, as the base of the cake mix or the cake dough, there is known a powder cake mix or a pasty cake dough which can make the cake dough by simply adding eggs and stirring at home. Among these, in the case of powder cake mix, even by the above-mentioned conventional technology, in general, it is not possible to eliminate the occurrence of lumps when stirring materials such as mix and eggs, and a raw material with a high water content is also used. There is a problem that it can not be used, while
In the case of paste-like cake dough, it is generally highly sticky, so it is necessary to use a whisk when kneading it by transferring it to a ball or the like and adding ingredients such as eggs to it when actually using it. Moreover, there is a problem that stirring requires a considerable amount of labor and is difficult to operate simply. In the industry, it is necessary to develop a new product that can surely solve these problems. There was a strong demand.

[0013]

In view of the above situation, the present inventors have solved the above-mentioned problems of conventional products without fail, and have a full-scale cooking at home. It is possible to prepare a good cheesecake dough very simply and simply by performing a simple operation without using any equipment, and moreover, the conventional powdery and pasty products have the same basic composition. As a result of intensive research aimed at developing a different type of new product, as a result, a foaming agent was added to a homogeneous mixture of cheese and saccharides so that it would not contain protein components such as eggs that increase the water activity. In the present invention, it was found that the desired object can be achieved by filling an airtight container with paste material that has been foamed (overrun) in advance and sealing it, and subjecting this to heat sterilization. It has been completed.

That is, the present invention relates to eggs at home,
It is possible to make a cheesecake dough simply by adding ingredients such as milk and mixing it uniformly, and it is necessary to whip it as compared with the conventional powder cake mix or paste cake dough. In addition, it is an object of the present invention to provide a high-quality new type of cheesecake element and a method for producing the same, in which the physical properties and texture of the baked cheesecake are significantly improved.

It is another object of the present invention to provide a new type of cheesecake base composed of a pasty cake base and a powdery cake mix. Further, the present invention is a high-quality and high-preservability paste-like cake base and powdery cake mix in a hermetically sealed container which is filled and sealed in an airtight container with the raw material mixture being foamed (overrun). The purpose of the present invention is to provide an element of cheesecake which is a combination of

Further, the present invention provides a cheesecake ingredient which does not require any special cooking equipment and can easily prepare a good cake dough simply by using a simple equipment such as a spoon. It is intended.

A further object of the present invention is to provide a method for producing a high quality cheesecake product using the above cheesecake material.

[0018]

Means for Solving the Problems The present invention for solving the above-mentioned problems includes a raw material mixture containing at least cheeses, saccharides, and a foaming agent and containing no protein component for increasing the water activity of eggs and the like, In a foamed state (overrun), it is composed of a paste-like cake base that is filled and sealed in an airtight container and heat-sterilized, and a powdery cake mix containing at least wheat flour and baking powder. It is an element of cheesecake, characterized by. Also,
In another aspect of the present invention, the foaming agent is at least oil and fat,
The above cheesecake element is characterized by comprising sugar and an emulsifier. Another embodiment of the present invention is the above cheesecake, wherein the pasty cake base is foamed (overrun) until the bulk specific gravity reaches 0.8 to 1.0. It is plain.

Another aspect of the present invention is to mix the foaming agent with the paste raw material obtained in the following steps; at least a step of uniformly mixing cheeses and sugars to obtain a paste raw material, A step of kneading and foaming the paste raw material until the bulk specific gravity becomes 0.8 to 1.0 (overrun), a step of filling and sealing the paste raw material prepared above in an airtight container, and performing heat sterilization treatment, A method for producing a pasty cake base, which comprises: Another aspect of the present invention is the production of the pasty cake base, wherein the temperature of the paste raw material when the foaming agent is mixed with the paste raw material is 20 ° C to 50 ° C. Method. Furthermore, another embodiment of the present invention, the pasty cake base obtained by the above method, eggs and milk raw material, at least flour, cheese obtained by uniformly mixing a powdery cake mix containing a baking powder A method for producing a cheesecake, which comprises baking the cake dough in a baking mold and baking it.

Next, the present invention will be described in more detail. The element of the cheesecake according to the present invention is, as a paste-like cake base, cheese, a foaming agent is added to a homogeneous mixture of sugars, and the raw material mixture is kneaded to pre-foam (overrun) a paste raw material. An airtight container filled with airtight and heat-sterilized is used. As described above, the present invention prepares a raw material mixture that does not contain a protein component that raises the water activity of eggs and the like in advance, and, in the past, it is a paste containing cheese that has been considered to be difficult to foam. It can be said that the greatest characteristic is that the composition of the cheese cake raw material in a foamed state (overrun) is filled and sealed in an airtight container and heat-sterilized.

By adopting such a configuration,
In the present invention, when making a cheesecake dough, it is not necessary to whip it as in the conventional case, and it is sufficient to add milk, eggs and the like and mix them uniformly. That is,
Even if the troublesome whipping work is omitted, it is possible to produce a cheesecake having a fine structure and a fluffy and good texture specific to the cheesecake (souffle) and having an extremely good quality. Furthermore, by making the paste raw material free of eggs, high temperature sterilization becomes possible, which enables long-term storage (about 6 months) at room temperature. It should be noted that the paste raw material disclosed in the above-mentioned JP-A-3-251134 contains eggs and the like. In addition, it is generally known that when a paste material that has been foamed in advance is filled in a container, sealed, and stored for a long period of time, the degree of foaming decreases during storage and a product of good quality cannot be obtained. However, the element of the cheesecake of the present invention does not need to be whipped (whipped) at all, even if it seems that the degree of foaming becomes low after storage for a long period of time, and it can be used as it is. The cheese cake base of the present invention is particularly noteworthy in this respect as a change from the common sense of the prior art.

Next, the present invention is also characterized in that a powdery cake mix containing at least wheat flour and baking powder is additionally provided. That is, when all the raw materials are mixed to form a paste-like cheesecake base, sufficient foamability cannot be obtained, and even if the cake is baked using such a cheesecake base, the so-called Sinking occurs and the fluffy cheesecake peculiar to the cheesecake (souffle) cannot be baked. It is considered that this is because the wheat flour contained in the raw material undergoes thermal denaturation due to the heat sterilization treatment performed after preparing the cheesecake base, and the viscosity becomes too high.

Next, a method for producing the pasty cheesecake base of the present invention and a method for producing a cheesecake using this pasty cheesecake base will be described. First,
Regarding the method for producing a cheesecake base, cheeses are heated to a molten state, and additives such as flavors are added if necessary. If additives are added, stir until uniformly mixed. As the cheeses, any cheese can be used as long as it is used in a normal cheesecake, for example, from the viewpoint of flavor, natural cream cheese is preferably used. However, from a nutritional or taste point of view, it is also possible to use other cheeses, for example, vegetable cheese, and low-oil cheeses such as cottage cheese, Edam cheese, and aged cheeses such as Gouda cheese are used. That is also possible.
It is desirable that these cheeses be blended so as to be contained in an amount of 30 to 45% by weight based on the entire paste cheesecake base.

Examples of suitable flavors include butter flavor, cream flavor, vanilla flavor, cheese flavor, lemon flavor, and milk flavor. In addition, when moistening the resulting cake, it is possible to add fats and oils as appropriate, for example, other than solid fats, rapeseed oil, soybean oil, sunflower oil, corn oil, salad oil, liquids at room temperature such as palm oil. You may use 1 or more types of vegetable oil of this.

Next, sugar is added and mixed uniformly.
As the sugar, for example, sugar (granulated sugar) can be used alone, or one or more sugars such as maltitol, maltose, glucose, fructose, sorbitol, starch syrup, and isomerized sugar can be mixed with sugar. Is.

In the present invention, any raw material which does not increase the water activity of the paste raw material can be used. For example, if necessary, whole milk powder, whole milk powder, skim milk powder, cream powder, whey can be used. Various powdered milks such as powder, buttermilk powder, sweetened milk powder, modified milk powder, butter oil and the like can be used. However, in the present invention, it is impossible to use a protein component that increases the water activity of eggs, such as eggs,
A liquid or semi-solid milk raw material such as milk, cream, fresh cream, concentrated milk, skim milk, unsweetened condensed milk, unsweetened skimmed condensed milk, sweetened condensed milk, sweetened skimmed condensed milk cannot be used. As described above, since the pasty cake base of the present invention does not contain a protein component that increases water activity such as eggs,
It does not easily deteriorate even at room temperature, and therefore can be stored for a very long time (about 6 months).

Next, a foaming agent is added to foam the raw material (overrun). In this case, when the foaming agent is added in the step of uniformly kneading the paste raw material and the paste raw material is kneaded until it becomes uniform, the paste raw material foams too much, and it becomes difficult to adjust it to a suitable range. Not preferable. In the present invention, it is possible to obtain a proper foaming state by adding the foaming agent after the paste raw materials are uniformly mixed, and the bulk specific gravity of the paste raw material is 0.8.
It is possible to foam (overrun) up to 1.0. The foaming agent preferably comprises at least fats and oils, sugars and emulsifiers, and an appropriate foaming component or composition can be used. By adding fats and sugars to the foaming agent, workability when the foaming agent is added to the paste raw material can be significantly improved. Among these, as the emulsifier, for example, it is preferable to mix a lipophilic emulsifier. The lipophilic emulsifier has an HLB of 1 to 7, for example, glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester,
Examples thereof include sucrose fatty acid ester and lecithin. Further, the emulsifier is up to 3 parts by weight in the case of glycerin fatty acid ester, relative to 100 parts by weight of oil and fat,
In the case of lecithin, it is preferable to mix up to 2 parts by weight. When the raw material is foamed (overrun), it is desirable to foam it until the specific gravity of the paste raw material reaches 0.8 to 1.0 g / ml. In this case, when the foaming is less than 0.8 g / ml, the dough material becomes too soft and so-called sinking is likely to occur during baking of the cheesecake, which is not preferable. On the other hand, when the amount of air bubbles exceeds 1.0 g / ml, the texture of the baked cheesecake tends to be hard, the texture is not fine, and the texture tends to be sponge-like, which is not preferable. Also, when a dough is prepared by adding raw materials such as eggs and milk, lumps are likely to occur. The addition of the foaming agent is preferably carried out while the temperature of the paste raw material is between 20 ° C and 50 ° C. Otherwise, it is difficult to foam and it is difficult to maintain the foamed state. However, so-called sinking is likely to occur during baking of the cheesecake, which is not preferable.

The paste raw material prepared through the above steps is filled and sealed in an airtight container and subjected to heat sterilization treatment. The paste raw material has a water activity suppressed to a low value of 0.9 or less, and heat sterilization is performed at 80 to 90 ° C. for 30 to 6 ° C.
It is sufficiently effective even under the condition of 0 minutes. Preferred methods include hot water spraying, hot water immersion, steam blowing, and the like. Moreover, since the paste raw material does not contain a heat-denaturing component, it can be sterilized under relatively high temperature conditions. This enables room temperature storage for about 6 months.

The material of the container is not particularly limited as long as it has heat resistance, and for example, aluminum or P
P (polypropylene), nylon, PE (polyethylene), or a laminate of these is suitable. The filling amount of the cake dough is optional, but for example, width 130 mm, length 180 mm, bottom material folding width 60 mm
In the case of the airtight container of (3), 300 g is filled. The sealing is performed by heat sealing using a plastic film such as PE in order to prevent evaporation of the elementary moisture of the cake dough.

On the other hand, in the powdery cake mix, it is sufficient that at least wheat flour and baking powder are uniformly mixed, and there is no limitation on the mixing procedure and the like. Further, if necessary, it is possible to use powdered vegetable fiber as appropriate, and thereby the physical properties of the cheesecake can be improved. By storing the powdery cake mix in a packaging material having excellent moisture resistance, the storage stability can be improved.

As other raw materials for the base of the cheesecake of the present invention, if necessary, starch (eg corn starch etc.), salt, thickener (eg xanthan gum etc.), colorant (eg beta carotene etc.). ), Fruit juice,
Appropriate materials such as gelatin are additionally used.

It is also possible to appropriately mix alcohol in an amount of 1 to 4% by weight with respect to the base material of the cake so as to enhance the storability and flavor. Examples of the alcohol include rum, brandy, liqueur such as curacao, and the like, but food-grade ethyl alcohol may be used as it is or may be mixed with the above-mentioned rum, brandy, curacao, or the like and used. In any of the above cases, the content of alcohol is preferably 1 to 4% by weight based on the weight of the cake dough. If the content of alcohol is less than 1% by weight, the preservability becomes low and exceeds 4% by weight. Then, the alcohol smell becomes stronger, the floating becomes smaller, and the texture becomes worse.

Next, a method of manufacturing a cheesecake using the above cheesecake element will be described. Using the element of the cheesecake of the present invention, when baking the cheesecake,
First, the pasty cake base, the egg and milk raw materials, and the powdery cake mix are mixed until uniform. The order of addition of these raw materials and the mixing method are not particularly limited, and for example, egg and milk raw materials may be added to the mixture of the paste cake base and powder cake mix. Next, the dough is prepared by mixing the above mixture until the whole is smooth. Put the above dough in a baking mold and use an ordinary method at 170 ℃ -200 ℃ for 30
A cheesecake is obtained by baking for ~ 35 minutes. The cake after baking can be dropped once from a height of about 20 cm, as is commonly done,
The steam contained in the baked dough can be released to prevent the cake dough from shrinking.

The cheesecake base material of the present invention can be stored at a high level for a long period of time under normal temperature distribution. In particular, despite the long-term storage, the paste-like cake base can be prepared. It is possible to maintain the foam condition very well. The paste-like cake base composed of the above raw materials does not deteriorate in quality even when sterilized at high temperature.

As described above, the cheesecake base material of the present invention is a combination of paste-like cake bases that are filled and sealed in an airtight container, and further, there is no need to whip them as in conventional products. The baked cheesecake is also a product with very good physical properties and texture, and the foaming (overrun) state is maintained very well even after long-term storage. As a result, there is no similar case to date, and it can be said that it is extremely epoch-making. In the present invention, it is not necessary to whip (whipped), that is, it is only necessary to add milk, eggs and the like to the cheesecake base of the present invention and mix them evenly, that is, whipping (whipped) It means that it is not necessary to foam, and the foaming property of the pasty cheesecake, which was difficult to be foamed in the past, is retained in a hermetically sealed container for a long period of time. It is possible to do, the element of the cheesecake of the present invention, especially from such a point,
It can be said that it is essentially completely different from the conventional cake mix. .

[0036]

EXAMPLES Next, the present invention will be specifically described based on examples, but the present invention is not limited to the examples. Example 1 (1) Production of pasty cake base 46.5 g by weight of cream cheese was stirred while heating to form a cream. After the cheese raw material was melted, 0.5 part by weight of cheese flavor was added in order to impart a good taste of cheese. Stir until cream cheese and cheese flavor are uniform, then granulate sugar 55.
0 parts by weight was added. Then, the mixture is stirred until the granulated sugar is evenly mixed with the entire cheese raw material, and then a foaming agent (Kao Co., Ltd. product name: Hilofty) is added to 10.0.
112 parts by weight of a pasty cake base was obtained by adding parts by weight and overrunning. The bulk specific gravity of this paste cake base was measured and found to be 0.8. Next, 112 parts by weight of the above paste-like cake base was filled in a square polypropylene flat bottom container (10 cm × 10 cm × 2 cm) and sealed with a film, followed by heat sterilization by immersion in hot water at 90 ° C. for 30 minutes. did.

(2) Manufacture of powdery cake mix To 85 parts by weight of wheat flour, 10.0 parts by weight of powdered dietary fiber and 5.0 parts by weight of paking powder (trade name: Sunover, manufactured by Sanei Gen FFI Co., Ltd.) are powdered. The mixture was mixed to make it uniform, and the mixture was placed in a bag-shaped container.

(3) Cheesecake ingredient The paste cake base and powder cake mix produced in (1) and (2) above are combined and stored in a bag-like container to obtain the cheesecake ingredient of the present invention. Obtained.

(4) Baking of cheesecake In a paper baking mold having a circular opening, 112 parts by weight of the pasty cake base of the above cheesecake is first put, and then the powdery cake mix 43. A part of the cheesecake was prepared by adding parts by weight and stirring until uniform. Next, add 2 eggs (melted in advance) and 30 cc of milk to the base of the cheesecake, stir until the whole dough becomes smooth, prepare a dough for cheesecake, put it in the oven, Baking was performed at 170 ° C. for 35 minutes to obtain a cheesecake product. This cheesecake had a fine texture and had a good flavor.

(5) Product Quality Evaluation Test The cheesecake product of the present invention produced in Example 1 above was subjected to a product quality evaluation test to evaluate the quality characteristics of the product. 1) Method The product of Example 1 above and the product of Example 1 above as a control product
A paste cake base was prepared in the same manner as in Example 1 except that the egg raw material was previously mixed in the paste cake base and the heat sterilization treatment was not performed. Utilizing Example 1
A cheesecake (Comparative Example 1) produced in the same manner as in (1) was prepared and the quality characteristics of the products were compared.

Further, as Comparative Example 2, a paste-like cake base prepared by simultaneously mixing cheeses, sugars and a foaming agent and kneading the mixture to foam (overrun) was prepared. The quality characteristics of the products were compared. The bulk specific gravity of this product was 1.1. Regarding the quality characteristics of each product, regarding the fineness of texture and texture, and further regarding the preservability, the degree thereof is --- (extremely poor),-(poor),
Gr of ± (normal), + (good), ++ (very good)
The quality of each product was evaluated by a 5-step evaluation method by classifying the product into "ade" and using each of the products as a test sample.

Among the quality characteristics of the product, the fineness of texture and texture are the softness peculiar to cheesecake (souffle) and the degree of texture fineness of the cheesecake product obtained by baking. The degree of texture is good, and the storability is the degree of maintaining the foaming state and the quality of the paste cake base when the paste cake base is stored at room temperature for 1.5 months. ,means.

2) Results The results are shown in Table 1.

[0044]

[Table 1]

As is clear from the results of Table 1 above, the product of the present invention has a very good cheesecake structure (texture, texture) as compared with the control products (Comparative Examples 1 and 2). It was also found that the paste-like cake base is of high quality with extremely good storability (maintaining foamability and maintaining quality). When a quality evaluation test was similarly performed for cheesecake products produced in the same manner by changing the raw material composition of the pasty cake base, the mixing method, etc.,
It was found that almost the same results were obtained, and that the product of the present invention was of high quality with very good quality characteristics.

[0046]

As described in detail above, the present invention provides a raw material mixture containing at least cheeses, sugars, and a foaming agent and containing no protein component that increases the water activity of eggs or the like. It is characterized in that it is composed of a pasty cake base which is filled and sealed in an airtight container in a run state and heat-sterilized, and a powdery cake mix containing at least wheat flour and baking powder. According to the present invention, according to the present invention, when making a cheesecake dough, whipping (whipped) as in the conventional, do not need to overrun the dough, add eggs and milk It is possible to prepare high quality cheesecake dough simply by mixing uniformly,
The baked cheesecake has a fine structure and has a fluffy and good texture unique to cheesecake (souffle), and it is possible to obtain a high-quality cheesecake product with excellent product quality characteristics. . Moreover, the element of the cheesecake of the present invention can be stored at room temperature for a long period of time,
Moreover, since the foaming property is maintained well even after storage for a long period of time, the chilled distribution, which was necessary for the distribution of conventional pasty dough, does not have to be carried out, so that the distribution cost is also reduced. be able to.

Claims (6)

[Claims] 1. A raw material mixture containing at least cheeses, sugars, and a foaming agent, and containing no protein component that increases water activity such as eggs, in a foamed state (overrun),
A cheesecake element comprising a pasty cake base which is filled and sealed in an airtight container and heat-sterilized, and a powdery cake mix containing at least wheat flour and baking powder. 2. The foaming agent is at least oil and fat, sugar,
The cheesecake base material according to claim 1, which comprises an emulsifier. 3. The cheesecake base material according to claim 1, wherein the pasty cake base is foamed (overrun) until the bulk specific gravity reaches 0.8 to 1.0. 4. Each of the following steps; a step of uniformly mixing at least cheeses and sugars to obtain a paste raw material; a foaming agent is mixed with the paste raw material obtained in; and the mixture is kneaded to form the paste raw material. A step of foaming (overrun) until the specific gravity becomes 0.8 to 1.0, a step of filling and sealing the paste raw material prepared above in an airtight container and subjecting to heat sterilization treatment, Of manufacturing cake-shaped cake base. 5. The method for producing a pasty cake base according to claim 4, wherein the paste raw material has a product temperature of 20 ° C. to 50 ° C. when the foaming agent is mixed with the paste raw material. 6. A cheesecake dough obtained by uniformly mixing the pasty cake base obtained in claim 4 with egg and milk raw materials and a powdery cake mix containing at least wheat flour and baking powder. A method for producing a cheesecake, which comprises placing in a mold and baking.