抄録
Home cake-making has become popular in Japan, and increasing number of people come to enjoy varieties of cake-making by using wines, spirits and liquors (W. S. L). We have examined the preference by way of making bavarois containing varieties of W. S. L.
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, kirsch wasser, peppermint, orange curacao, cherry brandy, maraschino, cointreau, grand marnier, moka, and five spices, namely, allspice, mace, clove, cinnamon, vanilla were chosen.
Gelatine concentration in bavarois was kept at 1.4% and sugar content was controlled by adding sucrose to maintain approximately Bx 11.0. W. S. L were added to the gelatine in sufficient amounts to make final alcohol concentration about 0.5%.
Sensory testing was done using samples of about 50g at 10°C and evaluated by seven grades system.
In cases of W. S. L only, bavarois with cointreau, grand marnier and maraschino were preferred, and those with red wine was not preferred.
When both spices and W. S. L were added to bavarois, vanilla and cinnamon were preferred, and clove was not preferred. Whether cinnamon was preferred or not, depended on the combination of cinnamon with the kinds of W. S. L. The preference went to combination of cinnamon with orange curacao, white wine, red wine rather than this with grand marnier and cherry brandy.
As to effects of spices to bavarois, red wine, peppermint and white wine enhanced the preference, even though bavarois with W. S. L was not preferred. In reverse, cointreau, grand marnier, maraschino and moka diminished the preferrence, ever bavarois with W. S. L only was preferred.
