KR20230103278A - Technology for Cream shelf-life extension and chocolate coating of Character Dessert Chou - Google Patents

Abstract

The present invention relates to a method for extending an expiration date of character dessert chou cream and coating the same with chocolate. In chou production and a chocolate coating using animal characters, the cream must have an expiration date of at least one week to have a value as a product and thus coating chocolate technology is required.

Description

Technology for Cream shelf-life extension and chocolate coating of Character Dessert Chou}

The present invention relates to cream puff and chocolate coating technology.

Confectionery products using interesting characters have been recognized and treated as products mainly for children in Korea, but are widely sold overseas as popular products for tourists. Animal-shaped or character snacks developed in this way are representative products of each tourist destination and are an effective means of attracting tourists.

On the other hand, a character puff cream product in which animal characters are implemented in 3D is being disclosed. Along with shoe manufacturing technology using animal characters, it is necessary to secure cream to be filled inside and chocolate coating technology to be applied to prevent hygroscopicity and improve taste.

Choux originally means a cabbage-shaped snack in French, and is a very widely used type of dessert in Western confectionery. It can be easily made at any company that makes Western-style confectionery, and there are many in Europe and the United States, and especially in Japan, you can easily find bakeries that make and sell unique cream puffs. In Korea, cream puffs are considered to be relatively easy to access as they are used as street food, but in Japan, unique and differentiated technologies have been developed to the extent that cream puff specialty stores are located in department stores, and related commercialization is also relatively active.

Usually, the shelf life of puff cream is determined by the expiration date of the cream inside the cream puff. As a lot of research on the emulsion stability of cream has been conducted, the cream puff does not sink and maintains its shape at home after purchasing it, improving preservation and marketability. there is. In the case of Japan, it is common that the expiration date is about 2 days to 1 week under the condition of refrigeration.

In order to have value as a product in shoe manufacturing and chocolate coating using animal characters, the shelf life of cream must be secured for at least one week, and coating chocolate technology is required, and the present invention is intended to solve this problem.

The present invention provides a character dessert shoe cream shelf life extension and chocolate coating technology.

The present invention can provide a coating chocolate technology that secures a shelf life of cream of one week or more in shoe manufacturing and chocolate coating using animal characters.

1 is a graph showing the change in moisture content (primary) for each sample in a test example of the present invention.
Figure 2 is a graph showing the pH change (primary) for each sample in the test example of the present invention.
Figure 3 is a graph showing the viscosity change (primary) for each sample in the test example of the present invention.
Figure 4 is a graph showing the comparison results (first) of the cream retention rate for each sample in the test example of the present invention.
5 is a graph showing the change in moisture content (secondary) for each sample in the test example of the present invention.
6 is a graph showing the pH change (secondary) for each sample in the test example of the present invention.
7 is a graph showing the viscosity change (secondary) for each sample in the test example of the present invention.
8 is a graph showing the comparison results (secondary) of cream retention rate for each sample in the test example of the present invention.

Hereinafter, the present invention will be described in detail through preferred embodiments. Prior to this, the terms or words used in this specification and claims should not be construed as being limited to the usual or dictionary meaning, and the inventor appropriately uses the concept of the term in order to explain his/her invention in the best way. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical spirit of the present invention. Therefore, since the configurations of the embodiments described in this specification are merely the most preferred embodiments of the present invention and do not represent all of the technical ideas of the present invention, various equivalents and modifications that can replace them at the time of this application It should be understood that there may be Also, throughout the specification, when a part "includes" a certain component, it means that it may further include other components, not excluding other components, unless otherwise stated.

shelf life extension technology

The cream used for cream puffs in Korea is custard cream. Some companies use whipped cream, but custard cream has been used as the original cream for choux. Custard cream is one of the basic creams, and the main ingredients are milk, egg yolk, sugar, flour or cornstarch, and additionally butter, fresh cream, etc. are used, and Western liquor, vanilla, etc. are commonly used as flavoring agents. The technology required by the applicant company is a technology to extend the shelf life of custard cream. Currently, custard cream sinks within a few hours after manufacturing and flows out easily even if it is filled tightly in the shoe, making it a non-preferred factor of consumers.

On the other hand, foreign products are highly preferred by consumers because they are filled with cream even when stored for several days after purchase. In order to solve this problem, the research direction was set in the direction of increasing the strength and foam holding power of the cream by adjusting the manufacturing method and recipe of the custard cream.

The manufacturing principle of custard cream is to adjust the strength and viscosity of cream by adding flour or cornstarch to the creamy structure generated when sugar, milk and egg yolk are stirred. In order to prevent the sinking of the cream, increasing the viscosity and strength of the cream is the key, and to solve this problem, using raw materials capable of increasing the viscosity is used as a general method. Raw materials that can increase viscosity include modified starch, emulsifiers, gums, proteins, etc., and it is expected that the stability of custard cream will be enhanced by using pregelatinized starch, which increases viscosity when heated. In addition, when mixing by hand, non-uniformity of the cream may occur because the raw materials are not sufficiently mixed, and it is necessary to sufficiently mix the raw materials to prevent this.

Cream is an O/W type emulsification system, and it is preferable to enhance stability by using emulsifiers and stabilizers to increase stability.

In fact, overseas companies are appropriately increasing the stability of the cream by appropriately selecting such materials according to the purpose. With reference to these circumstances, we intend to develop upgraded products by applying appropriate materials that can achieve the target level.

Chocolate coating technology for character shoe

Chocolate is a W/O type emulsion food in which hydrophilic molecules are dispersed in the fat matrix. Within the structure of chocolate, hydrophilic particles such as sugar, moisture, and other minor components have a strong tendency to agglomerate. To overcome this, the addition of an emulsifier is essential. When an emulsifier is added to chocolate, the frictional stress between hydrophilic and lipophilic particles decreases, resulting in a lowered viscosity. Liquid lecithin is widely used as an emulsifier for chocolate, and PGPR (Polyglycerol polyricinoleate) is widely used as an emulsifier. However, these emulsifiers cannot be applied above a certain level because of their inherent off-flavor when the added amount is increased.

Chocolate coating can be performed in various ways, but two methods are largely used in the actual mass production process. Chocolate spray is coated by spraying chocolate on the surface of an object to be coated, and has the advantage of uniformly coating the surface. However, separate equipment capable of spraying at high pressure is required for chocolate spraying, and the coating material may be deformed due to high-pressure spraying. There are limiting factors that require it. The chocolate enrobing process is a method of coating chocolate by passing a product to be coated through a tunnel through which chocolate flows down, and is a process widely used for coating cakes, pies, and bars. In the case of character shoes, it is difficult to apply the chocolate spraying method because the surface of the shoe is weak and there is a possibility of breakage. During enrobing, the lower the viscosity of the coating chocolate, the better it flows along the surface and can be coated thinly. When the viscosity of couverture chocolate sold on the market was measured, it was more than 50 poise, so it was expected that the chocolate coating quality would be further improved if the viscosity was less than 50 poise to develop the technology to thin the chocolate coating requested by the applicant company.

After deriving the optimal recipe and manufacturing process by researching puff cream shelf life extension technology and chocolate coating technology, the final product was derived by conducting a prototype test in accordance with the mass production process.

Experiment method

(1) Experiment materials

For choux manufacturing, flour (all-purpose flour, CJ CheilJedang Co., Ltd.), eggs (large egg, Hanaro Mart), milk (Seoul Milk), salt (flower salt, sea urchin), butter (Shefood Home Butter, Lotte Food Co., Ltd.) used In addition to the ingredients mentioned above, sugar (white sugar, CJ CheilJedang Co., Ltd.), corn starch (corn starch, tourban), vanilla flavor (FV110217, ES food ingredient), rum (rum resin, Sunin Co., Ltd.) ) was used. The ingredients used for the properties of the cream are rice bran extract powder (manufacturer: Kunwoo Co., Ltd.), alpha powder (manufacturer: Joeun Fruits Co., Ltd.), waxy corn modified starch (Clearjel ^® , COLFLO ^® 67, manufacturer: Ingredion Korea) , HPMC (Hydroprophyl Methyl Cellulose, Clear Stable P30A, manufacturer: Dow Korea), wheat fiber (WF-200, manufacturer: JRS), sodium caseinate (Sodium Caseinate, manufacturer: Lactoprot deutschland gmbh), sucrose fatty acid ester (S1670, manufacturer) : Mitsubishi Chemical) was used. A hand blender (Brown MQ 5135, manufacturer: BRAUN) was used as a tool used for cream production, and other tools used for baking were used.

(2) shoe manufacturing

ingredient weight (g) percentage(%) gravity 900 65.36% milk 108 7.84% salt 225 16.34% butter 90 6.54% egg 54 3.92% Sum 1377 100.00%

① Put milk, salt, and butter in a pot and boil.

② Add the sifted flour and gelatinize it for about 20 to 30 seconds while stirring at high speed with a whisk so that it does not stick to the bottom.

③ While stirring with a wooden spatula, add eggs little by little to adjust the viscosity of the dough to make it sticky.

④ The dough was finished after confirming that it was shiny and did not flow when the dough was dropped and dropped at regular intervals.

⑤ Insert a circular tip with a diameter of 1 cm into a piping bag, fill half of the dough, and squeeze it well at even intervals of about 3 cm in diameter.

⑥ Enough water was sprayed with a sprayer so that the surface of the dough was completely wet.

⑦ Upper heat 190℃, lower heat 200℃, after 10 minutes, upper heat 190℃, lower heat 150℃, and bake for 10 to 20 minutes.

⑧ While baking, check the color from time to time and bake until it turns an appetizing yellow color.

(3) Cream preparation

The recipe used for the cream is as follows.

ingredient weight (g) percentage(%) milk 900 63.86% egg yolk 108 7.66% sugar 225 15.96% corn starch 90 6.39% butter 54 3.83% vanilla flavor 5.4 0.38% rum 27 1.92% Sum 1409.4 100.00%

① Sugar, corn starch, and additive powder raw materials were weighed into a container, and mixed while stirring by hand using a whisk. Sugar, corn starch, and additive powder raw materials were first mixed, and then egg yolk was added and mixed to prevent lump formation.

② The milk was heated at 80℃ for 5 minutes.

③ Warmed milk was added to the mixture and put on high heat and boiled with a hand blender while continuously stirring so that the ingredients did not stick to the bottom.

④ When it started boiling completely, it was maintained for 2 minutes and then the heating was stopped.

⑤ Add butter, mix and cool, then add vanilla flavor and rum and mix evenly.

cream puff test

In order to extend the stability of puff cream, the standard recipe was changed and prepared as follows.

Sample No. Changes note sample 1 Rice bran extract powder 0.5% Add to existing recipe sample 2 Sodium Caseinate 1% Add to existing recipe sample 3 HPMC 0.1% Add to existing recipe sample 4 Wheat Fiber 1% Add to existing recipe sample 5 Sucrose fatty acid ester (S-1670) 0.5% Add to existing recipe sample 6 ^Clearjel® 6.4% Replacing all of the existing corn starch sample 7 ^COLFLO® 67 6.4% Replacing all of the existing corn starch sample 8 Alpha derivative 6.4% Replacing all of the existing corn starch

The quality characteristics of the prepared cream puff samples were analyzed using the following method.

go. Sugar content

The sugar content of puff cream was measured at room temperature (25 ° C) using a refractometer (PAL-a, Atago Co. Ltd., Japan).

me. pH

18 ml of distilled water was added to 2 g of the sample, mixed with a vortex mixer, left at room temperature for 30 minutes, and the supernatant was poured off and measured.

all. moisture

1 g of the sample was spread thinly on aluminum foil cut into a square shape of 5 cm in width and length, respectively, and measured using an infrared moisture meter (CMB25, Ohaus Korea).

la. viscosity

70 g of the sample was put in a 50 ml beaker and the viscosity was measured by turning at 200 rpm using a spindle LV-4 (64) as a viscometer (Model DV-II+, Brookfield, USA).

mind. Stability (cream retention rate)

The stability of the cream puff was measured by the cream retention rate. The method of measuring the cream retention rate is to put the prepared cream puff sample in the baked shoe, complete the shoe once, and then cut the finished shoe and dig out the cream puff inside. Put the scooped cream puff into a 100ml volumetric flask, measure and record the volume. The shoe sample manufactured in the same way was stored in a refrigerator for one week, and then the volume was measured in the same way (see Equation 1 below), and the degree of volume reduction was calculated and obtained.

[Equation 1]

bar. color

The color of each sample was visually observed and the color change according to the recipe was compared.

chocolate for coating

(1) Experiment materials

For chocolate production, sugar (white sugar, CJ CheilJedang Co., Ltd.), whole milk powder (Seoul Whole Milk Powder, Seoul Milk Cooperative), cocoa butter and cocoa mass (Supplier: Jewon International), lecithin (Supplier: JB Co., Ltd.) ) was used. The materials used to develop coating chocolate were sucrose fatty acid ester (S-770, manufacturer: Mitsubishi Chemical, Japan) and PGPR (Polyglycerol polyricinoleate) (Palsgaard ^® PGPR 4125, manufacturer: Palsgaard, Denmark). Wet Grinder (Premier Wonder Table top Wet Grinder, manufacturer: SS Premier) and tempering machine (ChocoVision Rev 2, manufacturer: ChocoVision) were used for the tools used in chocolate manufacturing, and other tools used in chocolate manufacturing were used.

(2) Experiment method

1) Chocolate manufacturing

For chocolate production, samples were produced based on the following chocolate production process. After weighing the raw materials by type, the sugar is pulverized with a blender and sifted through a 40-mesh sieve, then pulverized again so that all of the sugar can pass through the 40-mesh sieve. After dissolving cocoa butter and cocoa mass in water at 50℃ in advance, put them together with sugar in a wet grinder and turn them for 24 hours. After putting lecithin and vanillin in a wet grinder and turning it for 1 hour, take it out, put it in an appropriate container, store it in an oven at 50℃, and temper it right before the coating test. The chocolate reference recipe is shown in Table 4 below.

Raw material Mixing ratio (%) cocoa mass 20 cocoa butter 23.61 whole milk powder 16 sugar 40 lecithin 0.35 vanillin 0.04 Sum 100

2) Coating method

The chocolate sample prepared by the above method was put into a tempering machine and subjected to a tempering process, and then the chocolate was taken out and enrobed on a character shoe to produce a character shoe coated with chocolate.

Experimental results and considerations

(1) Improving the shelf life of puff cream

1) Material application test to improve puff cream stability

The quality analysis results for each cream puff sample prepared are shown in Table 5 below (quality comparison for each puff cream prepared with different raw materials (1st, 0th day)). First of all, the quality indicators measured immediately after the production of each shoe sample are as follows. The analytical value was derived by measuring and summing the shoes in three samples because the amount of shoe in one shoe is too small to measure analytically with individual samples.

division Sugar content
(Bx) pH moisture
(%) viscosity
(dyne·s/cm ² ) cream volume
(ml) color Sample 1 (rice bran extract) 43.5 6.39 56.2 116.16 136 a little dark Sample 2 (sodium caseinate) 43.9 6.48 56.3 98.26 113 yellow Sample 3 (HPMC) 43.1 6.46 55.0 116.14 126 yellow Sample 4 (wheat fiber) 44.9 6.35 55.3 131.03 146 yellow Sample 5 (S-1670) 44.0 6.38 56.9 132.56 135 yellow Sample 6 (Clearjel ^® ) 43.0 6.35 57.2 111.72 135 yellow Sample 7 (COLFLO ^® 67) 44.9 6.44 57.4 124.99 144 yellow Sample 8 (alpha derivative) 43.0 6.37 55.9 105.3 120 yellow

The quality of the samples analyzed after being stored in a refrigerator at 4 ° C for 1 week is shown in Table 6 (quality comparison by cream puffs prepared with different raw materials (1st, 7th day)) and Table 7 (changes in quality indicators during the storage period for each sample) ) is the same as The values in Tables 6 and 7 below were also analyzed and derived in the same manner as above.

division Sugar content
(Bx) pH moisture
(%) viscosity
(dyne·s/cm ² ) cream volume
(ml) color Sample 1 (rice bran extract) 43.4 6.17 53.2 109.82 112 a little dark Sample 2 (sodium caseinate) 43.0 6.20 51.4 74.23 76 yellow Sample 3 (HPMC) 43.8 6.25 53.7 116.8 120 yellow Sample 4 (wheat fiber) 43.8 6.16 52.8 128.64 140 yellow Sample 5 (S-1670) 44.1 6.08 53.5 122.51 105 yellow Sample 6 (Clearjel ^® ) 44.5 6.13 53.5 100.32 133 yellow Sample 7 (COLFLO ^® 67) 44.8 6.08 53.7 117.86 143 yellow Sample 8 (alpha derivative) 44.0 6.10 51.5 92.85 98 yellow

division Sugar content
(Bx) pH moisture
(%) viscosity
(dyne·s/cm ² ) Cream retention rate
(%) Sample 1 (rice bran extract) 0.1 0.22 3.0 6.34 79.2 Sample 2 (sodium caseinate) 0.9 0.28 4.9 24.03 67.3 Sample 3 (HPMC) -0.7 0.21 1.0 -0.66 95.2 Sample 4 (wheat fiber) 1.1 0.19 2.5 2.39 95.9 Sample 5 (S-1670) -0.1 0.3 3.4 10.05 77.8 Sample 6 (Clearjel ^® ) -1.5 0.22 3.7 11.4 98.5 Sample 7 (COLFLO ^® 67) 0.1 0.36 3.6 7.13 99.3 Sample 8 (alpha derivative) -1.0 0.27 4.3 12.45 81.7

As a result of comparison after refrigeration for 1 week, in terms of viscosity, cream retention rate, and moisture content, Clearjel ^® and COLFLO ^® 67, which are waxy corn modified starches, and wheat dietary fiber exceeded the standards and showed excellent results. When applying modified starch, however, when only these single materials were applied, it seemed that there was a disadvantage in that texture was reduced when the viscosity was too high, such as coagulation. In particular, wheat dietary fiber was excluded because it was determined that it would be difficult to apply due to a problem in texture due to too high initial viscosity. On the other hand, HPMC, emulsifier, and rice bran extract did not meet the standard in terms of cream retention, but their initial viscosity was relatively high, so they were expected to show better results when used together with waxy corn modified starch. decided to do it again. At this time, Clearjel ^® , which showed a better effect among modified waxy corn starches, was selected, and the final development recipe was planned to select the one that produced the best synergistic effect between this raw material and other raw materials. In addition, when waxy maize alpha starch is used together with an emulsifier, the initial viscosity increases excessively and there is a concern that the texture may be damaged. Cream puffs mixed with alpha fine powder having a low viscosity among starches and rice material with rice bran extract powder applied instead of an emulsifier A cream puff sample applied with was prepared and a preservation test was conducted under the same conditions. Rice bran extract powder is a raw material that can act as a stabilizer that increases viscosity at the same time as emulsification because it contains protein and fiber. (See FIGS. 1 to 4 and Table 8 below)

Sample No. Changes note sample 9
(puff cream_improvement) ^Clearjel® 6.4% + HPMC 0.1% + S-1670 0.1% Add to existing recipe sample 10
(cream puff_rice) Clearjel ^® 3.2% + Alpha Powder 3.2% + HPMC 0.1% + Rice Bran Extract Powder 0.5% Add to existing recipe sample 11
(Control) control Commercially available Osaka Hopshoe Cream

Table 9 (quality comparison by puff cream prepared with different raw materials (2nd, 0th day)), Table 10 (quality comparison by puff cream manufactured with different raw materials (2nd, 7th day) Day)), Table 11 (changes in quality indicators during the storage period for each sample) and FIGS. 5 to 8 are shown.

division Sugar content
(Bx) pH moisture
(%) viscosity
(dyne·s/cm ² ) cream volume
(ml) color sample 9 44.2 6.42 56.2 113.52 145 slightly dark yellow sample 10 44.0 6.39 55.3 108.25 146 yellow sample 11 49.2 6.40 46.3 87.26 126 beige

division Sugar content
(Bx) pH moisture
(%) viscosity
(dyne·s/cm ² ) cream volume
(ml) color sample 9 44.0 6.22 53.8 108.72 143 slightly dark yellow sample 10 44.1 6.20 52.5 98.77 140 yellow sample 11 49.3 6.15 42.4 90.05 123 light pink

division Sugar content
(Bx) pH moisture
(%) viscosity
(dyne·s/cm ² ) Cream retention rate
(%) sample 9 0.2 0.20 3.0 6.34 79.2 Sample 10 -0.1 0.19 4.9 24.03 67.3 sample 11 -0.1 0.25 1.0 -0.66 95.2

In order to increase the stability of puff cream, it seems that starch and emulsifier contents that can increase the appropriate viscosity and stabilize the dispersed fat globules play an important role. There is a limit to obtaining ^the desired quality only with the starch, milk, and egg ingredients used in the standard puff cream recipe. Adding HPMC and emulsifiers made it possible to make cream puffs that were more stable during the shelf life than before.

In addition, rice concept puff cream using alpha fine powder, which is pre-gelatinized rice powder, could also be manufactured. However, the puff cream was not spread evenly and clumped in places, so it was necessary to derive a new method to improve this.

2) Puff cream emulsification optimization test

Puff cream was prepared according to the standard manufacturing method by partially applying waxy corn modified starch to alpha flour and rice bran extract powder. When rice flour was applied, it was found that the cream puffs were not homogenized evenly and partially clumped together. In order to solve this problem, in the final step, the cream was homogenized at 3000 rpm for 2 minutes using a homomixer before cooling, and as a result, the emulsified quality of the cream puff applied with rice flour could be improved.

(2) Chocolate for coating

Chocolate for coating the character shoe was prepared as follows by increasing the emulsifier and oil content in the chocolate standard recipe. Chocolate is a W / O type emulsified food, and the content of oil and fat is somewhat higher than that of ordinary foods. The viscosity of chocolate is high when there is a lot of moisture at the beginning of conching, but when friction heat is generated as conching proceeds, the moisture evaporates due to this friction heat and the oil that oozes out coats the particles, reducing the viscosity. When the coating is finished, the viscosity does not decrease any more, but it is common to set the viscosity to suit the purpose for molding and finish the chocolate manufacturing process. When the chocolate manufacturing process is completed, the viscosity is usually over 50 poise (dyne·s/cm ² ), and in order to smoothly coat the chocolate on the character shoe, it usually needs to be lowered to less than 30 poise, which is the level of pork cutlet sauce. .(See Table 12 (Chocolate Prototype Recipe for Coating))

Raw material Mixing ratio (%) standard sample 12 sample 13 sample 14 sample 15 cocoa mass 20 20 20 20 20 cocoa butter 23.61 25.61 23.61 23.51 23.41 whole milk powder 16 16 16 16 16 sugar 40 38 40 40 40 lecithin 0.35 0.35 0.5 0.35 0.35 vanillin 0.04 0.04 0.04 0.04 0.04 PGPR - - - 0.1 - S-770 - - - - 0.2 Sum 100 100 100 100 100

There are two main methods used by chocolate companies to lower the viscosity of chocolate. The method is to increase the fat content and add an emulsifier. Sample 12 increased the fat by 2% by increasing the content of cocoa butter (fat 100%), sample 13 increased the lecithin content by 0.15%, and sample 14 was an emulsifier for chocolate. Each sample was prepared by adding 0.1% of phosphorus PGPR and applying 0.2% of sucrose fatty acid ester S-770, which is an emulsifier capable of replacing lecithin in Sample 15.

The viscosity of each sample measured using a Brookfield viscometer is shown in Table 13 below.

division standard sample 12 sample 13 sample 14 sample 15 Viscosity (Poise, (dyne·s/cm ² )) 52±1.2 43±1.7 38±1.5 35±1.8 37±1.0

As a result of the viscosity measurement, sample No. 14 had the lowest viscosity. When making chocolate, if more than 0.5% of lecithin is added, it is not used well because of the unique soybean smell, and when the fat content through cocoa butter exceeds 40%, consumers' preference decreases, so the amount of cocoa butter added cannot be recklessly increased. At this time, the viscosity can be further reduced by using PGPR instead of lecithin in chocolate production. However, if the content of the emulsifier is too high, the formation of chocolate crystals may be hindered, and since the hardening speed is slowed, a cooling tunnel may need to be lengthened after enrobing.

In order to reduce the viscosity to 30 poise so that the coating can be well coated, cocoa butter and PGPR were additionally added at 1% and 0.15%, respectively, in the standard formulation (see Table 14 below), and the viscosity of the chocolate was measured.

Raw material Mixing ratio (%) cocoa mass 20 cocoa butter 24.61 whole milk powder 16 sugar 40 lecithin 0.35 PGPR 0.15 vanillin 0.04 Sum 100

If the fat content is high, the emulsification is good and the viscosity is lowered. However, if the fat content of the chocolate is too high, the chocolate tastes greasy and the quality of the emulsification may deteriorate. Adjust the fat content so that it is between 30 and 40%. Theoretically calculated, the fat content of the standard product is 38.8%, so the addition of cocoa butter is limited to 1% and viscosity control through the addition of PGPR is appropriate.

Preferred embodiments of the present invention described above have been disclosed to solve the technical problems, and those skilled in the art will be able to make various modifications, changes, additions, etc. within the spirit and scope of the present invention. , such modifications and changes should be regarded as belonging to the scope of the following claims.

Claims (1)

Character Dessert Puff Cream Shelf Life Extension and Chocolate Coating Method.

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