JPH10295258A - Pound cake and manufacture thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pound cake with plain and simple feelings using olive oil and the manufacture. SOLUTION: This manufacture is composed of a first process for adding water to sugar 12, boiling them, turning them to syrup, mixing egg yokes 11 to them, whipping them, forming many small shells 14 containing air bubbles 13 inside and forming dough 22 in a soft cream shape, a second process for mixing whole eggs 11, the olive oil 16 and flour 15 to the dough 22 in the soft cream shape at a normal temperature and forming the dough 23 in a pomade shape and a third process for putting the dough 23 in the pomade shape to a mold 20, setting a temperature inside a furnace so as to turn the internal temperature of the dough 23 in the pomade shape to be less than 100 deg.C and baking it. By such manufacture, this pound cake provided with the plain and simple feeling and also provided with a healthy feeling without being sticky is obtained. Further, since the olive oil is provided with a property strong against oxidation, the stability of the oxidation for a long time is obtained, oleic acid is fully provided and the effect of reducing bad cholesterol is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a pound cake using only olive oil instead of solid fats such as butter and shortening, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, pound cake has been
Sugar, egg, and butter are made in the same ratio (4 equal percentages), and spices are mixed with the seeds and baked in an oven. The manufacturing method is to mix sugar and butter first. It is whisked in a cream, mixed with eggs and flour, and baked at 200 to 250 ° C in a short time.

The conventional pound cake uses butter and therefore has the following characteristics. The taste is extremely good. It is rich in nutrients and contains nutrients other than lipids, which are rare for fats and oils, and also contains minerals and vitamins such as calcium and carotene, making it a fragrant confectionery. At room temperature, the foam forming the pounds is solidified as it is, but when put into the mouth, it melts at the temperature inside the mouth and has a good tongue.

[0004]

However, at present, nutrition-rich, high-calorie butter confections, which are health-oriented, are contradictory to some people because they may cause heartburn or obesity. There was a problem that was.

Therefore, it is conceivable to use a typical olive oil as a health food instead of butter. Olive oil has properties that are not found in butter, such as being rich in oleic acid, which reduces cholesterol, containing many components that are resistant to oxidation, and having good stability against oxidation. However, olive oil is liquid at room temperature and has low viscosity, so if you just mix olive oil as it is instead of butter, the bubbles that form the pound will be crushed by the olive oil, making it difficult to use for pound cake. There was a problem.

[0006] It is an object of the present invention to provide a pound cake which does not collapse bubbles even when olive oil is used, and which is excellent in taste and a method for producing the same.

[0007]

According to the present invention, sugar 12 is added to water and boiled down to form a syrup, mixed with egg yolk 11 and foamed to form a number of small shells 14 containing bubbles 13 therein. A first step of forming the soft-cream-like kneaded product 22;
1, a second step of mixing olive oil 16 and flour 15 at room temperature to form a pomade dough 23, and the pomade dough 2
3 into a mold 20 and the inside temperature of the pound dough 18 is 10
And baking at a furnace temperature such that the temperature is kept at 0 ° C. or lower.

[0008] The pound cake produced by such a production method is non-greasy, has a refreshing feeling, is free from heartburn, obesity, etc., has a healthy feeling, and is suitable for those who are restricted in calories. It is suitable. In addition, olive oil has an oxidation-resistant property, so that it can stabilize oxidation for a long time, and is rich in oleic acid, and has an effect of reducing bad cholesterol (LDL).

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS A method for producing a pound cake (for example, madeleine, muffin, etc.) according to the present invention will be described with reference to the drawings. The main ingredients are eggs, sugar (or starch syrup), flour, and olive oil, for example, each in the same proportion (four divided), and other perfumes.

First step: A part dough pump (foamed dough) is prepared. In this first step, as shown in FIG.
And egg yolk 11 is added thereto while stirring. Then, many small shells 14 are formed by the syrup-like sugar 12 and the egg yolk 11 including the air bubbles 13 therein, and the soft-cream-like paste 22 is obtained. This is called a part-time pump.

Second step: Whole eggs 11, olive oil 16, and flour 15 are mixed. As shown in FIG. 1 (2), the whole egg 1 is added to the soft cream-like paste 22 formed in the first step.
1. Pomade dough 23 is prepared by mixing olive oil 16 and flour 15 at room temperature. At this time, the shell 14 of the pomade dough 23 is gently and quickly mixed with a wooden spatula or the like so that the shell 14 does not collapse or the air bubbles 13 do not collapse.

Third step: Baking in a mold 20. FIG.
In the third step shown in (3), the pomade dough 23 is
And fired at a low temperature of about 180 ° C. The sintering temperature is lower than 200 to 250 ° C. when using butter, and the sintering time is set to be longer (for example, 15 to 18 minutes) than when using butter.
This means that olive oil is sensitive to high temperatures (200 ° C.) and breaks down other tissues contained in the product, and olive oil 16 thermally decomposes at 160 ° C.
Due to smoke (sublimation). In order to prevent this, the baking temperature is set to about 180 ° C., and the egg 11 and the flour 1
Bake only 5 and baked pound cake 24
Is baked so that the water content of the mixture becomes about 18 to 23%. Then, the air in the bubble 13 expands and the whole is burned up plumply. In the first step, since many small shells 14 including the syrup-like sugar 12 and the egg yolk 11 include the air bubbles 13, even if the liquid olive oil 16 flows inside, the pound cake 24 is crushed. Is prevented.

The pound cake 24 produced by the above-described steps has the following features. (1) The pound cake 24 itself is not sticky and has a refreshing feeling. (2) Since the shell 14 is made of the syrup-like sugar 12 and the egg yolk 11, the characteristics of the pound cake 24 are not lost.

(3) Since the olive oil 16 is impregnated in the shell 14, the flavor of the olive oil and the mellow mouthfeel are obtained, and the fragrance of the fragrance is enhanced. (4) Since it has a lower calorie than butter, there is no risk of heartburn or obesity, a healthy feeling is obtained, and it is suitable for those who are restricted in calories.

(5) The olive oil 16 contains a large amount of oleic acid (monounsaturated fatty acid), and has a property of being resistant to oxidation by an antioxidant component (such as tocopherol and boriferol). Therefore, the original active ingredient of the fruit as it is as an olive is utilized, and a mellow, rich flavor and aromatic fragrance are maintained. Further, long-term oxidation stability can be obtained. Incidentally, the AOM stability is 10 hours for butterfat, whereas olive oil 16 is 80 hours, which is 8 times as oxidative stability. (6) Olive oil 16 has properties not found in butter,
It is rich in oleic acid, which reduces bad cholesterol (LDL).

[0016]

According to the present invention, since the production method is as described above, a pound cake 24 having a non-greasy and refreshing feeling can be obtained. In addition, there is no fear of heartburn or obesity, a healthy feeling is obtained, and it is suitable for a person who is restricted in calories.

Since the olive oil 16 has a property that is resistant to oxidation, oxidation stability for a long time can be obtained. further,
Olive oil 16 is rich in oleic acid and has the effect of reducing bad cholesterol (LDL).

[Brief description of the drawings]

FIG. 1 is an explanatory view showing one embodiment of a manufacturing process of a pound cake 24 according to the present invention.

[Explanation of symbols]

10 ... container, 11 ... egg, 12 ... sugar, 13 ... bubbles, 14
... shell, 15 ... flour, 16 ... olive oil, 22 ... soft cream cream paste, 23 ... pomade dough, 24 ... pound cake, 25 ... water.

Claims (4)

[Claims] 1. A pound cake obtained by mixing an egg 11, flour 15, and olive oil 16 with a soft cream-like kneaded mixture 22 in which syrup-like sugar 12 and egg yolk 11 are stirred, followed by baking. 2. First, yolk 11 is put into syrup-like sugar 12 and stirred to form a large number of small shells 14 containing bubbles 13 therein, thereby forming a soft-cream-like dough 22.
Step and the whole egg 1
1, a second step of mixing olive oil 16 and flour 15 at room temperature to form a pomade dough 23, and the pomade dough 2
And baking the dough 23 while keeping the temperature inside the dough 23 at 100 ° C. or lower. 3. The first step is to add water to sugar 12 and add about 1
The method for producing a pound cake according to claim 2, characterized in that the mixture is boiled down at 20 ° C to form a syrup, the yolk 11 is mixed with the mixture, and the mixture is whisked to form a soft-cream-like paste 22. 4. The pound cake according to claim 2, wherein the third step is carried out by setting the temperature in the furnace so that the inside temperature of the pound dough 18 is 100 ° C. or less and baking. Manufacturing method.