Abstract
Home cake-making has become popular in Japan, and there is the tendency to make variety of these by the addition of wines, spirits and liquors (W. S. L. ) and spices, then the preference of gelatins jellies containing W. S. L. and/or spices was examined.
In selecting W. S. L and spices to use, popularity, availability and frequency of appearance of these in cooking books were considered as the standard.
Eleven W. S. L, namely, red wine, white wine, rum, kirch wasser, peppermint, orange curagao, cherry brandy, maraschino, cointreau, grand marnier, moka, and five spices, namely, allspice, mace, clove, cinnamon, vanilla were chosen.
Gelatine concentation was kept at 1.7% and sugar content was controlled by adding sucrose to maintain approximately Bx. about 17.0. W. S. L. were added to the gelatine in sufficient amounts to make final alcohol concentration about 2%.
Sensory testing was done using samples of about 50 g at 10°C and evaluated by seven grades system.
In the cases of W. S. L only jellies with cointreau, red wine, cherry brandy, and grand marnier I were preferred, and those with peppermint, moka, maraschino were not preferred.,
As to the relation between W. S. L, and spices, whether cinnamon is prefered or not was depended on the combination of cinnamon with the kinds of W. S. L. The preference was increased in the cases cinnamon with moka maraschino, rum, and kirch wasser, rather than those of white wine, grand marnier, and cointreau.
When spices were added to jellies, moka, and maraschino which were undesirable in jellies with W. S. L only, was heightened the preference and this was the reverse in the cases of cointeau, grand marnier, red wine and cherry brandy which were desirable in jellies with W. S. L only.
