| 摘要 |
PROBLEM TO BE SOLVED: To obtain improved chocolate cake as butter cake having low calorie and by no means inferior in color tone, melting feeling in the mouth and flavor without using butter as the raw material of chocolate cake. SOLUTION: The chocolate cake is obtained by making an emulsified condition by formulating sodium bicarbonate with mayonnaise without using butter. The chocolate cake has low calorie, more browned color tone because of contribution of sodium bicarbonate to flavonoid pigment of chocolate and appetizing appearance. Furthermore, the butter cake has deliciousness and excellent melting feeling in the mouth because vinegar in mayonnaise is neutralized to mitigate acidity. COPYRIGHT: (C)2005,JPO&NCIPI
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