| 摘要 |
<p>PROBLEM TO BE SOLVED: To provide a souffle-like cheesecake with stable quality maintained by a simple manufacturing process in mass production, achieving both softness and moist texture as the charm of souffle-like cheesecake to an extent more than conventional ones, and preventing the risk of sinking in oven after baking; and a manufacturing method thereof.SOLUTION: The souffle-like cheesecake produced by a separate foaming method includes 30 to 150 parts by weight of a foaming agent for confectionery, 2 to 6 parts by weight of an expansion agent, 10 to 30 parts by weight of whey protein, 8 to 30 parts by weight of a thickner for making thermally irreversible gel, and 200 to 400 parts by weight of meringue relative to 100 parts by weight of grain flour. The baked souffle-like cheesecake has an average foam size of 0.25 to 0.35 mm.</p> |
