JPS59154938A - Preparation of cake - Google Patents

Preparation of cake

Info

Publication number
JPS59154938A
JPS59154938A JP2724783A JP2724783A JPS59154938A JP S59154938 A JPS59154938 A JP S59154938A JP 2724783 A JP2724783 A JP 2724783A JP 2724783 A JP2724783 A JP 2724783A JP S59154938 A JPS59154938 A JP S59154938A
Authority
JP
Japan
Prior art keywords
cake
bean
sugar
lemon
egg
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP2724783A
Other languages
Japanese (ja)
Inventor
Tomiko Seki
関登美子
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to JP2724783A priority Critical patent/JPS59154938A/en
Publication of JPS59154938A publication Critical patent/JPS59154938A/en
Pending legal-status Critical Current

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  • Confectionery (AREA)

Abstract

PURPOSE:To prepare a cake having good flavor and lower calorie and sugariness than an existing cake, containing a fibrous material, by blending bean-curd refuse with egg, sugar, lemon, starch, etc. to make a cake. CONSTITUTION:Bean-curd refuse is blended with egg, sugar, lemon, a small amount of potato starch, etc. to prepare a cake. This cake has lower calorie and sugariness than an existing cake, and contains a fibrous material, and a tasty cake is prepared without using wheat flour at all. Since this cake has actions of bean-curd refuse to lower cholesterol in the blood, to suppress occurrence of cancer of intestinum crassum, to reduce an amount of insulin consumed by diabetic, it is useful for preventing adult diseases and in growth of children.

Description

【発明の詳細な説明】 本発明は良質蛋白質中随一のアルカリ性食品である大豆
から出来るおからを材料とし、それに卵、砂糖、レモン
、少量の馬鈴薯澱粉を配合してケーキを製造する方法に
関するものである。従来のケーキ類には繊維が含まれず
、エネルギーが高過ぎ、また糖質を多く含み過ぎる欠点
があるが、本発明はその問題を解決するために、小麦粉
を一切使用しないで風味のよいケーキの製造方法を得よ
うとするものである。[Detailed Description of the Invention] The present invention relates to a method for producing a cake using okara made from soybeans, which is the most alkaline food among high-quality proteins, and blending it with eggs, sugar, lemon, and a small amount of potato starch. It is something. Conventional cakes have the drawbacks of not containing fiber, being too high in energy, and containing too much sugar, but the present invention aims to solve these problems by creating a delicious cake without using any flour. The purpose is to obtain a manufacturing method.

今本発明ケーキの製造方法の実施の一例を示すと次のよ
うである。An example of carrying out the method for producing a cake according to the present invention is as follows.

＜材料＞　直径２０センチのケーキ　一個分おから　２
５０グラム 卵　４個（卵白／卵黄に分ける） 砂糖　１６０グラム レモン表皮のすりおろしたもの、しぼり汁１個分 アーモンドエツセンス　少々 馬鈴薯澱粉　小さじ２杯 つや出し用として卵黄１個分と牛乳少々＜作り方＞ （１）ケーキ型の内側一面にパラフイン紙を敷き、紙に
ソフトマーガリンを塗つておく。<Ingredients> 2 pieces of okara for one cake with a diameter of 20 cm
50 grams 4 eggs (separated into egg whites/yolks) 160 grams sugar, grated rind and juice of 1 lemon A little almond essence 2 teaspoons potato starch 1 egg yolk and a little milk for glazing <How to make> (1) Lay wax paper all over the inside of the cake pan and coat the paper with soft margarine.

（２）四個分の卵黄と半量の砂糖を白つぽくなるまでし
つかり泡立て、レモン表皮のすりおろし、レモン汁、ア
ーモンドエツセンスを加えて香りをつける。おからを手
で軽くほぐして入れ、馬鈴薯澱粉を加えて混せあわせる
。(2) Beat four egg yolks and half a cup of sugar until foamy, then add grated lemon rind, lemon juice, and almond essence to add flavor. Lightly loosen the okara with your hands, add the potato starch, and mix.

（３）卵白四個を泡立て、残りの半量の砂糖を加え、更
にピンと角が立つまでよく泡立て、（２）に数回に分け
て入れ、やさしくサツクリと混ぜる。(3) Whip four egg whites, add the remaining half of the sugar, and whisk until stiff peaks form. Add to (2) in several portions and mix gently.

（４）用意しておいた型（１）にケーキのタネを流し、
あらかじめ１８０度に熱しておいたオーブンで約４０分
焼く。(4) Pour the cake ingredients into the prepared mold (1),
Bake in an oven preheated to 180 degrees for about 40 minutes.

（５）つやを出すため、牛乳でゆるめた卵黄をハケで塗
る。さらに１０分ほど焼いて出来上がり。(5) To give it a shine, brush with egg yolk loosened with milk. Bake for another 10 minutes and it's done.

卵白の泡立てさえしつかりやれば、ベーキングパウダー
を入れなくても失敗なく出来る。As long as you whip the egg whites properly, you can make it without any mistakes without adding baking powder.

本発明の特徴は、おからのもつ（１）血液中のコレステ
ロールを下げる働き、（２）大腸ガンの発生を抑える働
き、（３）糖尿病者の消費するインシユリン量を減らす
働き、（４）有毒色素の発生を抑える要素を保持するが
故に、成人病予防、子供の成長発達に積極的に役立つこ
とである。The features of the present invention are that okara has (1) the ability to lower blood cholesterol, (2) the ability to suppress the occurrence of colon cancer, (3) the ability to reduce the amount of insulin consumed by diabetics, and (4) its toxicity. Because it retains the elements that suppress the development of pigment, it is actively useful for preventing adult diseases and for the growth and development of children.

本発明と一般ケーキ類とを日本食品成分表に基き、分析
し比較してみると表Ｉの通りである。Table I shows that the present invention and general cakes are analyzed and compared based on the Japanese Food Composition Table.

表Ｉ　本発明と一般ケーキ類の成分比較以上から本発明
は従来のケーキ類に比べ、エネルギー、糖質は１／２倍
、繊維は１０倍、カルシウムは２倍の成分を含むことが
わかる。Table I Comparison of ingredients between the present invention and general cakes From the above, it can be seen that the present invention contains 1/2 times as much energy and carbohydrates, 10 times as much fiber, and twice as much calcium as conventional cakes.

特許出願人　関　登美子Patent applicant Tomiko Seki

Claims (1)

【特許請求の範囲】[Claims] おからを使用することを特徴とするケーキ製造法Cake manufacturing method characterized by using okara
JP2724783A 1983-02-21 1983-02-21 Preparation of cake Pending JPS59154938A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2724783A JPS59154938A (en) 1983-02-21 1983-02-21 Preparation of cake

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2724783A JPS59154938A (en) 1983-02-21 1983-02-21 Preparation of cake

Publications (1)

Publication Number Publication Date
JPS59154938A true JPS59154938A (en) 1984-09-04

Family

ID=12215740

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2724783A Pending JPS59154938A (en) 1983-02-21 1983-02-21 Preparation of cake

Country Status (1)

Country Link
JP (1) JPS59154938A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0506166A2 (en) * 1991-03-25 1992-09-30 Unilever N.V. Ingestible material
JPH07289147A (en) * 1994-04-28 1995-11-07 Yoshio Muneoka Production of bean-curd refuse cake

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5634257A (en) * 1979-08-29 1981-04-06 Fuji Electric Co Ltd Data transmission system with automatic
JPS5816641A (en) * 1981-07-20 1983-01-31 Takumi Nakamura Fried confection made from beam curd refuse and its preparation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5634257A (en) * 1979-08-29 1981-04-06 Fuji Electric Co Ltd Data transmission system with automatic
JPS5816641A (en) * 1981-07-20 1983-01-31 Takumi Nakamura Fried confection made from beam curd refuse and its preparation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0506166A2 (en) * 1991-03-25 1992-09-30 Unilever N.V. Ingestible material
JPH07289147A (en) * 1994-04-28 1995-11-07 Yoshio Muneoka Production of bean-curd refuse cake

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