A crispy chocolate pistachio raspberry daifuku and its production process

Abstract

This invention relates to the field of food technology, and more particularly to a crispy chocolate pistachio and raspberry daifuku and its production process. The aforementioned crispy chocolate pistachio and raspberry daifuku comprises: a pre-made filling, a coating layer covering the pre-made filling, pistachio crumbs arranged around the coating layer, a mochi skin covering the pistachio crumbs, and a crispy chocolate coating layer covering the mochi skin; the mass ratio of the pre-made filling, coating layer, pistachio crumbs, mochi skin, and crispy chocolate coating layer is 6-8:15-25:1-2:25-30:10-15. When eaten frozen or after a short period of thawing, this invention simultaneously presents a continuous range of crispness, chewiness, smoothness, aroma, and tartness, improving both appearance stability and refreshing taste.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a crispy chocolate pistachio raspberry daifuku and its production process. Background Technology

[0002] Daifuku-type pastries are typically made with glutinous rice flour or a mixture of glutinous rice flour and starch to form the outer skin, which is then filled with fillings such as red bean paste, cream, fruit, or ice cream. The soft and chewy texture comes from the soft and elastic nature of the glutinous rice skin.

[0003] Existing products mostly use cooked powder, coconut flakes, or cocoa powder for surface anti-sticking, and the outer layer is still a flexible structure, lacking a crisp layer that can be bitten. When eating, the changes in texture mainly come from the glutinous skin and the filling, and the layers are relatively simple.

[0004] Glutinous rice skin has a high moisture content, making it prone to moisture migration and starch retrogradation during refrigeration or freezing. This manifests as a damp, sticky surface, or a hardened skin at low temperatures that lacks support after warming. Creamy fillings contain a lot of moisture and fat. When combined with high-water-content, acidic ingredients such as fruit pieces or purees, they are prone to problems such as seepage, softening, and flavor masking if there is a lack of zoning and waterproofing. While nut butter can provide aroma and richness, its high oil content can make it cloyingly sweet when used alone.

[0005] While a chocolate shell can improve grip and crispness, if it is used to directly wrap a regular daifuku, the moisture on the surface of the mochi skin will affect the crystallization and crispness of the chocolate. The shell may also crack when the filling collapses during thawing.

[0006] Therefore, how to provide a daifuku production process that balances the stickiness and softness of the glutinous rice skin, the moisture control and support of the filling, and the fruit and berry flavors, so that the product can still maintain a stable shape and multi-layered taste when frozen, has excellent research prospects. Summary of the Invention

[0007] The purpose of this invention is to address the shortcomings of existing technologies by proposing a crispy chocolate pistachio raspberry daifuku and its production process.

[0008] A crispy chocolate pistachio and raspberry daifuku, comprising: a pre-made core, a coating layer covering the outside of the pre-made core, pistachio crumbs arranged around the outside of the coating layer, a mochi skin covering the outside of the pistachio crumbs, and a crispy chocolate layer covering the outside of the mochi skin; the mass ratio of the pre-made core, coating layer, pistachio crumbs, mochi skin and crispy chocolate layer is 6-8:15-25:1-2:25-30:10-15.

[0009] Preferably, the raw materials of the precast core material include, by weight, 30-50 parts raspberry granules, 5-15 parts raspberry pulp, 2-6 parts white sugar, 1-2 parts pectin, 1-2 parts calcium lactate, and 1-2 parts lemon juice.

[0010] Preferably, the coating material comprises, by weight, 5-10 parts white chocolate, 20-40 parts pistachio paste, 10-20 parts cream cheese, 5-10 parts granulated sugar, and 70-80 parts heavy cream.

[0011] More preferably, the whipping cream is whipped to 50-70% stiffness.

[0012] Preferably, the raw materials for the glutinous rice skin include, by weight: 80-120 parts raw glutinous rice flour, 10-20 parts corn starch, 15-30 parts white sugar, 5-15 parts trehalose, 120-150 parts milk, 10-20 parts butter, and 5-15 parts cooked glutinous rice flour.

[0013] Preferably, the crispy chocolate coating comprises, by weight, 100-120 parts dark chocolate, 20-30 parts cocoa butter, and 5-10 parts coconut oil.

[0014] The production process of the above-mentioned crispy chocolate pistachio raspberry daifuku includes the following steps: S1. Mix raspberry granules, raspberry puree, white sugar, pectin, and calcium lactate evenly, stir at 80-90℃ for 1-3 minutes, cool to room temperature, add lemon juice and stir evenly, pour into molds, freeze at -10~-20℃ for 20-30 minutes to obtain pre-made core material. S2. Melt the white chocolate, add pistachio paste and cream cheese and mix well. Stir in granulated sugar and heavy cream to obtain the coating material. S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam for 20-30 minutes, add butter while hot and knead until smooth, cool to 30-40℃, and use cooked glutinous rice flour to prevent sticking to obtain glutinous rice skin; S4. Stir the dark chocolate, cocoa butter, and coconut oil at 45-50℃ until well combined, then cool to 30-35℃ to obtain chocolate liquid. S5. A coating layer is formed by covering the outside of the pre-made core material with a coating material, and then pistachio crumbs are arranged around the outside of the coating layer. The mixture is frozen at -10 to -20℃ for 20-30 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling and frozen at -20 to -30℃ for 10-30 minutes to obtain the frozen dough. The frozen dough is immersed in chocolate liquid for 2-4 seconds, drained, and set at -20 to -35℃ for 5-15 minutes.

[0015] Preferably, in S2, the melting temperature of the white chocolate is 40-50℃.

[0016] Compared with existing technologies, the present invention has the following advantages: The present invention, Daifuku, comprises a raspberry core (i.e., pre-made core material), a pistachio cream coating layer, chopped pistachios, a glutinous rice skin layer, and a crispy chocolate coating layer. The raspberry core and chopped pistachios work together to isolate moisture and create a complementary aroma of sourness and nutty fat. This prevents the highly water-containing and acidic berries from directly contacting the glutinous rice skin and the crispy chocolate coating, reducing the impact of moisture seepage on the stickiness of the glutinous rice skin. At the same time, the pistachio cream coating layer and chopped pistachios form a buffer support outside the core, reducing the collapse caused by the softening of the cream filling.

[0017] Adding only raspberry core can increase the sweet and sour fruitiness but it easily leads to moisture migration; while adding only pistachio cream can enhance the aroma but the taste is too heavy. This invention combines the two in the above-described structure, which reduces the acidity and cloying sweetness, while the rich aroma coats and stabilizes the fruit core, resulting in a synergistic enhancement of flavor and structure.

[0018] This invention utilizes an outer layer of chocolate to quickly form a shell on the surface of a frozen dough, providing grip strength and a crisp, crunchy texture. The glutinous skin, treated with trehalose, butter, and cooked flour, is supple and less sticky. When the finished product is frozen or briefly thawed, it simultaneously presents a continuous range of crisp, glutinous, smooth, fragrant, and tart flavors, with improved appearance stability and refreshing taste. Attached Figure Description

[0019] Figure 1 The graph shows a comparison of the water seepage rate and collapse rate of the crispy chocolate pistachio raspberry daifuku obtained in Example 5 and Comparative Examples 1-2.

[0020] Figure 2 The graph shows a comparison of the adhesion of the mochi skin and the initial cracking force of the chocolate crust in Example 5 and Comparative Examples 1-2.

[0021] Figure 3 This is a comparison chart of sensory evaluation scores for the crispy chocolate pistachio raspberry daifuku obtained in Example 5 and Comparative Examples 1-2. Detailed Implementation

[0022] The present invention will now be described in further detail with reference to specific embodiments. The given embodiments are merely illustrative of the invention and not intended to limit its scope. The embodiments provided below can serve as a guide for further improvements by those skilled in the art and do not constitute a limitation on the invention in any way.

[0023] Unless otherwise specified, the experimental methods used in the following examples are conventional methods, performed according to the techniques or conditions described in the literature in this field or according to the product instructions. Unless otherwise specified, the materials used in the following examples are all commercially available and are food-grade raw materials. The pectin is food-grade low-ester pectin, purchased from Zhoujiuting Chemical Products Co., Ltd. Example 1

[0024] A crispy chocolate pistachio and raspberry daifuku, comprising: a pre-made core material, a coating layer covering the outside of the pre-made core material, pistachio crumbs arranged around the outside of the coating layer, a mochi skin covering the outside of the pistachio crumbs, and a crispy chocolate layer covering the outside of the mochi skin.

[0025] The mass ratio of the pre-made core material, the coating layer, the pistachio crumbs, the glutinous rice skin, and the crispy chocolate layer is 6:15:1:25:10.

[0026] The pre-made core ingredients include: 30g raspberry pieces, 5g raspberry puree, 2g granulated sugar, 1g pectin, 1g calcium lactate, and 1g lemon juice. The coating layer ingredients include: 5g white chocolate, 20g pistachio paste, 10g cream cheese, 5g granulated sugar, and 70g whipped cream (whipped to soft peaks). The glutinous rice dough ingredients include: 80g raw glutinous rice flour, 10g cornstarch, 15g granulated sugar, 5g trehalose, 120g milk, 10g butter, and 5g cooked glutinous rice flour. The crispy chocolate layer includes: 100g dark chocolate, 20g cocoa butter, and 5g coconut oil.

[0027] The production process of the above-mentioned crispy chocolate pistachio raspberry daifuku includes the following steps: S1. Mix raspberry pieces, raspberry puree, white sugar, pectin, and calcium lactate evenly, stir at 80℃ for 1 minute, cool to room temperature, add lemon juice and stir evenly, pour into molds, freeze at -10℃ for 20 minutes to obtain pre-made core material. S2. Melt the white chocolate at 40°C, add pistachio paste and cream cheese and mix well. Stir in granulated sugar and heavy cream to obtain the coating material. S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam at 100℃ for 20 minutes, add butter while hot and knead until smooth, cool to 30℃, and use cooked glutinous rice flour to prevent sticking, divide and roll to 2-3mm thickness to get glutinous rice skin. S4. Stir the dark chocolate, cocoa butter and coconut oil at 45℃ until well mixed, then cool to 30℃ to obtain chocolate liquid; S5. A coating material is used to cover the outside of the pre-made core material to form a coating layer. Pistachio crumbs are then arranged around the outside of the coating layer. The mixture is frozen at -10℃ for 20 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling, the opening is sealed and shaped, and the mixture is frozen at -20℃ for 10 minutes to obtain the frozen dough. The frozen dough is immersed in chocolate liquid for 2 seconds, drained, and set at -20℃ for 5 minutes. It is then packaged and frozen for storage. Example 2

[0028] A crispy chocolate pistachio and raspberry daifuku, comprising: a pre-made core material, a coating layer covering the outside of the pre-made core material, pistachio crumbs arranged around the outside of the coating layer, a mochi skin covering the outside of the pistachio crumbs, and a crispy chocolate layer covering the outside of the mochi skin.

[0029] The mass ratio of the pre-made core material, the coating layer, the pistachio crumbs, the glutinous rice skin, and the crispy chocolate layer is 8:25:2:30:15.

[0030] The pre-made core ingredients include: 50g raspberry pieces, 15g raspberry puree, 6g granulated sugar, 2g pectin, 2g calcium lactate, and 2g lemon juice. The coating layer ingredients include: 10g white chocolate, 40g pistachio paste, 20g cream cheese, 10g granulated sugar, and 80g whipped cream (whipped to 70% stiffness). The glutinous rice dough ingredients include: 120g raw glutinous rice flour, 20g cornstarch, 30g granulated sugar, 15g trehalose, 150g milk, 20g butter, and 15g cooked glutinous rice flour. The crispy chocolate layer includes: 120g dark chocolate, 30g cocoa butter, and 10g coconut oil.

[0031] The production process of the above-mentioned crispy chocolate pistachio raspberry daifuku includes the following steps: S1. Mix raspberry pieces, raspberry puree, white sugar, pectin, and calcium lactate evenly, stir at 90℃ for 3 minutes, cool to room temperature, add lemon juice and stir evenly, pour into molds, freeze at -20℃ for 30 minutes to obtain pre-made core material. S2. Melt the white chocolate at 50°C, add pistachio paste and cream cheese and mix well. Stir in granulated sugar and heavy cream to obtain the coating material. S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam at 100℃ for 30 minutes, add butter while hot and knead until smooth, cool to 40℃, use cooked glutinous rice flour to prevent sticking, divide and roll to 2-3mm thickness to get glutinous rice skin. S4. Stir the dark chocolate, cocoa butter and coconut oil at 50°C until well mixed, then cool to 35°C to obtain chocolate liquid. S5. A coating layer is formed by wrapping the outside of the pre-made core material with a coating material, and then pistachio crumbs are arranged around the outside of the coating layer. The mixture is frozen at -20℃ for 30 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling, the opening is sealed and shaped, and the mixture is frozen at -30℃ for 30 minutes to obtain the frozen dough. The frozen dough is immersed in chocolate liquid for 4 seconds, drained, and set at -35℃ for 15 minutes. It is then packaged and frozen for storage. Example 3

[0032] A crispy chocolate pistachio and raspberry daifuku, comprising: a pre-made core material, a coating layer covering the outside of the pre-made core material, pistachio crumbs arranged around the outside of the coating layer, a mochi skin covering the outside of the pistachio crumbs, and a crispy chocolate layer covering the outside of the mochi skin.

[0033] The mass ratio of the pre-made core, coating layer, pistachio crumbs, glutinous rice skin, and crispy chocolate layer is 6.5:22:1.5:27:13.

[0034] The pre-made core consists of: 35g raspberry pieces, 12g raspberry puree, 3g granulated sugar, 1.8g pectin, 1.2g calcium lactate, and 1.8g lemon juice. The coating layer consists of: 7g white chocolate, 35g pistachio paste, 12g cream cheese, 9g granulated sugar, and 72g whipped cream (whipped to 60% stiffness). The glutinous rice dough consists of: 110g raw glutinous rice flour, 12g cornstarch, 28g granulated sugar, 8g trehalose, 140g milk, 12g butter, and 12g cooked glutinous rice flour. The crispy chocolate layer consists of: 105g dark chocolate, 28g cocoa butter, and 7g coconut oil.

[0035] The production process of the above-mentioned crispy chocolate pistachio raspberry daifuku includes the following steps: S1. Mix raspberry pieces, raspberry puree, white sugar, pectin, and calcium lactate evenly, stir at 88℃ for 1.5 minutes, cool to room temperature, add lemon juice and stir evenly, pour into molds, and freeze at -18℃ for 22 minutes to obtain the pre-made core material. S2. Melt the white chocolate at 48°C, add pistachio paste and cream cheese and mix well. Stir in granulated sugar and heavy cream to obtain the coating material. S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam at 100℃ for 22 minutes, add butter while hot and knead until smooth, cool to 37℃, and use cooked glutinous rice flour to prevent sticking, divide and roll to 2-3mm thickness to get glutinous rice skin. S4. Stir the dark chocolate, cocoa butter and coconut oil at 47°C until well mixed, then cool to 33°C to obtain chocolate liquid. S5. A coating layer is formed by wrapping the pre-made core material with a coating material, and then pistachio crumbs are arranged around the outside of the coating layer. The mixture is frozen at -12℃ for 28 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling, the opening is sealed and shaped, and the mixture is frozen at -22℃ for 25 minutes to obtain the frozen dough. The frozen dough is immersed in chocolate liquid for 3 seconds, drained, and set at -25℃ for 12 minutes. It is then packaged and frozen for storage. Example 4

[0036] A crispy chocolate pistachio and raspberry daifuku, comprising: a pre-made core material, a coating layer covering the outside of the pre-made core material, pistachio crumbs arranged around the outside of the coating layer, a mochi skin covering the outside of the pistachio crumbs, and a crispy chocolate layer covering the outside of the mochi skin.

[0037] The mass ratio of the pre-made core, coating layer, pistachio crumbs, glutinous rice skin, and crispy chocolate layer is 7.5:18:1.5:29:11.

[0038] The pre-made core consists of: 45g raspberry pieces, 8g raspberry puree, 5g granulated sugar, 1.2g pectin, 1.8g calcium lactate, and 1.2g lemon juice. The coating layer consists of: 9g white chocolate, 25g pistachio paste, 18g cream cheese, 7g granulated sugar, and 78g whipped cream (whipped to 60% stiffness). The glutinous rice skin consists of: 90g raw glutinous rice flour, 18g cornstarch, 18g granulated sugar, 12g trehalose, 130g milk, 18g butter, and 8g cooked glutinous rice flour. The crispy chocolate layer consists of: 115g dark chocolate, 22g cocoa butter, and 9g coconut oil.

[0039] The production process of the above-mentioned crispy chocolate pistachio raspberry daifuku includes the following steps: S1. Mix raspberry granules, raspberry puree, white sugar, pectin, and calcium lactate evenly, stir at 82℃ for 2.5 minutes, cool to room temperature, add lemon juice and stir evenly, pour into molds, and freeze at -12℃ for 28 minutes to obtain the pre-made core material. S2. Melt the white chocolate at 42°C, add pistachio paste and cream cheese and mix well. Stir in granulated sugar and heavy cream to obtain the coating material. S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam at 100℃ for 28 minutes, add butter while hot and knead until smooth, cool to 33℃, and use cooked glutinous rice flour to prevent sticking, divide and roll to 2-3mm thickness to get glutinous rice skin. S4. Stir the dark chocolate, cocoa butter, and coconut oil at 49°C until well combined, then reduce the temperature to 31°C to obtain chocolate liquid. S5. A coating layer is formed by wrapping the outside of the pre-made core material with a coating material, and then pistachio crumbs are arranged around the outside of the coating layer. The mixture is frozen at -18℃ for 22 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling, the opening is sealed and shaped, and the mixture is frozen at -28℃ for 15 minutes to obtain the frozen dough. The frozen dough is immersed in chocolate liquid for 3 seconds, drained, and set at -30℃ for 8 minutes. It is then packaged and frozen for storage. Example 5

[0040] A crispy chocolate pistachio and raspberry daifuku, comprising: a pre-made core material, a coating layer covering the outside of the pre-made core material, pistachio crumbs arranged around the outside of the coating layer, a mochi skin covering the outside of the pistachio crumbs, and a crispy chocolate layer covering the outside of the mochi skin.

[0041] The mass ratio of the pre-made core material, coating layer, pistachio crumbs, glutinous rice skin, and crispy chocolate layer is 7:20:1.5:28:12.

[0042] The pre-made core ingredients include: 40g raspberry pieces, 10g raspberry puree, 4g granulated sugar, 1.5g pectin, 1.5g calcium lactate, and 1.5g lemon juice. The coating layer ingredients include: 8g white chocolate, 30g pistachio paste, 15g cream cheese, 8g granulated sugar, and 75g whipped cream (whipped to 60% stiffness). The glutinous rice dough ingredients include: 100g raw glutinous rice flour, 15g cornstarch, 24g granulated sugar, 10g trehalose, 135g milk, 15g butter, and 10g cooked glutinous rice flour. The crispy chocolate layer includes: 110g dark chocolate, 25g cocoa butter, and 8g coconut oil.

[0043] The production process of the above-mentioned crispy chocolate pistachio raspberry daifuku includes the following steps: S1. Mix raspberry pieces, raspberry puree, white sugar, pectin, and calcium lactate evenly, stir at 85℃ for 2 minutes, cool to room temperature, add lemon juice and stir evenly, pour into molds, freeze at -15℃ for 25 minutes to obtain pre-made core material. S2. Melt the white chocolate at 45°C, add pistachio paste and cream cheese and mix well. Stir in granulated sugar and heavy cream to obtain the coating material. S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam at 100℃ for 25 minutes, add butter while hot and knead until smooth, cool to 35℃, and use cooked glutinous rice flour to prevent sticking, divide and roll to 2-3mm thickness to get glutinous rice skin. S4. Stir the dark chocolate, cocoa butter, and coconut oil at 48°C until well combined, then reduce the temperature to 32°C to obtain chocolate liquid. S5. A coating layer is formed by wrapping the pre-made core material with a coating material, and then pistachio crumbs are arranged around the outside of the coating layer. The mixture is frozen at -15℃ for 25 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling, the opening is sealed and shaped, and the mixture is frozen at -25℃ for 20 minutes to obtain the frozen dough. The frozen dough is immersed in chocolate liquid for 3 seconds, drained, and shaped at -28℃ for 10 minutes. It is then packaged and frozen for storage.

[0044] Comparative Example 1 A crispy chocolate pistachio raspberry daifuku, comprising: a pre-made core material, a coating layer covering the outside of the pre-made core material, a mochi skin covering the outside of the coating layer, and a crispy chocolate layer covering the outside of the mochi skin.

[0045] The mass ratio of the pre-made core material, the coating layer, the glutinous rice skin, and the crispy chocolate layer is 8.5:20:28:12.

[0046] The pre-made core consists of: 40g raspberry pieces, 10g raspberry puree, 4g granulated sugar, 1.5g pectin, 1.5g calcium lactate, and 1.5g lemon juice. The coating layer consists of: 8g granulated sugar and 75g whipped cream (whipped to 60% stiffness). The glutinous rice skin consists of: 100g raw glutinous rice flour, 15g cornstarch, 24g granulated sugar, 10g trehalose, 135g milk, 15g butter, and 10g cooked glutinous rice flour. The crispy chocolate layer consists of: 110g dark chocolate, 25g cocoa butter, and 8g coconut oil.

[0047] The production process of the above-mentioned crispy chocolate pistachio raspberry daifuku includes the following steps: S1. Mix raspberry pieces, raspberry puree, white sugar, pectin, and calcium lactate evenly, stir at 85℃ for 2 minutes, cool to room temperature, add lemon juice and stir evenly, pour into molds, freeze at -15℃ for 25 minutes to obtain pre-made core material. S2. Mix the granulated sugar and light cream evenly to obtain the coating material; S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam at 100℃ for 25 minutes, add butter while hot and knead until smooth, cool to 35℃, and use cooked glutinous rice flour to prevent sticking, divide and roll to 2-3mm thickness to get glutinous rice skin. S4. Stir the dark chocolate, cocoa butter, and coconut oil at 48°C until well combined, then reduce the temperature to 32°C to obtain chocolate liquid. S5. A coating layer is formed by wrapping the outside of the pre-made core material with a coating material, and then frozen at -15℃ for 25 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling, the opening is sealed and shaped, and then frozen at -25℃ for 20 minutes to obtain the frozen blank. The frozen blank is immersed in chocolate liquid for 3 seconds, drained, and then set at -28℃ for 10 minutes. It is then packaged and frozen for storage.

[0048] Comparative Example 2 A crispy chocolate pistachio and raspberry daifuku, comprising: a pre-made core material, a coating layer covering the outside of the pre-made core material, pistachio crumbs arranged around the outside of the coating layer, a mochi skin covering the outside of the pistachio crumbs, and a crispy chocolate layer covering the outside of the mochi skin.

[0049] The mass ratio of the pre-made core material, coating layer, pistachio crumbs, glutinous rice skin, and crispy chocolate layer is 7:20:1.5:28:12.

[0050] The pre-made core ingredients include: 40g raspberry pieces, 10g raspberry puree, 4g granulated sugar, and 1.5g lemon juice. The coating layer ingredients include: 8g white chocolate, 30g pistachio paste, 15g cream cheese, 8g granulated sugar, and 75g whipped cream (whipped to 60% stiffness). The glutinous rice dough ingredients include: 100g raw glutinous rice flour, 15g cornstarch, 24g granulated sugar, 10g trehalose, 135g milk, 15g butter, and 10g cooked glutinous rice flour. The crispy chocolate layer includes: 110g dark chocolate, 25g cocoa butter, and 8g coconut oil.

[0051] The production process of the above-mentioned crispy chocolate pistachio raspberry daifuku includes the following steps: S1. Mix raspberry pieces, raspberry puree, and white sugar evenly, add lemon juice and stir well, pour into molds, and freeze at -15℃ for 25 minutes to obtain the pre-made core material. S2. Melt the white chocolate at 45°C, add pistachio paste and cream cheese and mix well. Stir in granulated sugar and heavy cream to obtain the coating material. S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam at 100℃ for 25 minutes, add butter while hot and knead until smooth, cool to 35℃, and use cooked glutinous rice flour to prevent sticking, divide and roll to 2-3mm thickness to get glutinous rice skin. S4. Stir the dark chocolate, cocoa butter, and coconut oil at 48°C until well combined, then reduce the temperature to 32°C to obtain chocolate liquid. S5. A coating layer is formed by wrapping the pre-made core material with a coating material, and then pistachio crumbs are arranged around the outside of the coating layer. The mixture is frozen at -15℃ for 25 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling, the opening is sealed and shaped, and the mixture is frozen at -25℃ for 20 minutes to obtain the frozen dough. The frozen dough is immersed in chocolate liquid for 3 seconds, drained, and shaped at -28℃ for 10 minutes. It is then packaged and frozen for storage.

[0052] Experimental Example 1 The crispy chocolate pistachio raspberry daifuku obtained in Example 5 and Comparative Examples 1-2 were placed at 4°C for 10 minutes in their packaged state to equilibrate (to reduce surface condensation interference). After opening the packaging, the outer surface was quickly wiped with dry, lint-free paper, and the sample mass was measured. The sample was then placed on pre-weighed filter paper and placed in an environment of 25±1°C and 60±5% relative humidity for 30 minutes. The weight gain of the filter paper was measured, and the water penetration rate was calculated.

[0053] Water penetration rate = filter paper weight gain ÷ sample mass × 100%.

[0054] Experimental Example 2 The crispy chocolate pistachio raspberry daifuku obtained in Example 5 and Comparative Examples 1-2 were placed in an environment of 25±1℃. The initial height H0 at 0 min and the height H after 30 min were measured using vernier calipers. 30 Calculate the collapse rate.

[0055] Collapse rate = (H0 - H) 30 ) ÷ H0 × 100%.

[0056] like Figure 1 As shown, the crispy chocolate pistachio raspberry daifuku obtained in Example 5 had the lowest water seepage rate and collapse rate, significantly better than the comparative example. A lower collapse rate indicates better shape retention after thawing or warming.

[0057] Experimental Example 3 After placing the crispy chocolate pistachio and raspberry daifuku obtained in Example 5 and Comparative Examples 1-2 in an environment of 25±1℃ for 30 minutes, the chocolate crust was peeled off, and a sample of the inner side of the glutinous rice skin was cut, with a size of about 20mm×20mm and a thickness of about 2-3mm, with the side of the glutinous rice skin in contact with the filling facing upwards. A texture analyzer was used for testing with a P / 36R cylindrical probe. The initial speed was 1.0mm / s, the testing speed was 1.0mm / s, the return speed was 1.0mm / s, the compression deformation was 50% of the original thickness, and the dwell time was 2s. The negative area at the probe's return stroke was recorded as the adhesive work, in mJ.

[0058] Test Example 4 The crispy chocolate pistachio and raspberry daifuku obtained in Example 5 and Comparative Examples 1-2 were placed in an environment of 20±2℃ for 5 minutes, and a puncture test was performed using a texture analyzer. A P / 5 cylindrical probe was used, the test speed was 1.0 mm / s, and the puncture depth was 8 mm. The force value at which the chocolate crust first showed obvious breakage was recorded as the initial cracking force.

[0059] like Figure 2 As shown, the crispy chocolate pistachio raspberry daifuku obtained in Example 5 had the lowest stickiness of the glutinous rice skin and the highest initial cracking force of the chocolate skin, which was significantly better than the comparative example.

[0060] Among them, the lower the stickiness of the glutinous rice skin, the less likely it is to stick to the teeth or mouth; while the higher the initial cracking force of the chocolate crispy skin, the better the chewing and crispy texture of the chocolate crispy skin.

[0061] Experimental Example 5 Twelve trained evaluators were selected for blind tasting. The crispy chocolate pistachio and raspberry daifuku obtained in Example 5 and Comparative Examples 1-2 were consumed after being placed at 20±2℃ for 8 minutes. A 9-point scoring system was used, with evaluation criteria including outer crispness, non-stickiness of the chewy outer layer, morphological integrity, flavor balance, and overall score. 9 points represents the best, and 1 point represents the worst. Each sample was randomly coded, and the evaluation order was randomized. Participants rinsed their mouths with warm water between evaluations.

[0062] like Figure 3 As shown, the crispy chocolate pistachio raspberry daifuku obtained in Example 5 received the highest scores in all categories, significantly outperforming the comparative example.

[0063] The present invention has been described in detail above. Those skilled in the art will recognize that the invention can be practiced in a wide range of ways with equivalent parameters, concentrations, and conditions without departing from its spirit and scope, and without requiring unnecessary experiments. While specific embodiments have been provided, it should be understood that further modifications can be made to the invention. In summary, according to the principles of the invention, this application is intended to include any changes, uses, or improvements to the invention, including changes made using conventional techniques known in the art that depart from the scope disclosed herein.

Claims

1. A praline chocolate pistachio raspberry daifuku, characterized by, It includes: Pre-made core material, a covering layer covering the outside of the pre-made core material, pistachio crumbs arranged around the outside of the covering layer, glutinous rice skin covering the outside of the pistachio crumbs, and a crispy chocolate layer covering the outside of the glutinous rice skin. The mass ratio of the pre-made core material, the coating layer, the pistachio crumbs, the glutinous rice skin, and the crispy chocolate layer is 6-8:15-25:1-2:25-30:10-15.

2. The crispy chocolate pistachio raspberry daifuku according to claim 1, characterized in that, The raw materials for the precast core material include, by weight, 30-50 parts raspberry granules, 5-15 parts raspberry puree, 2-6 parts white sugar, 1-2 parts pectin, 1-2 parts calcium lactate, and 1-2 parts lemon juice.

3. The crispy chocolate pistachio raspberry daifuku according to claim 1, characterized in that, The coating ingredients, by weight, include: 5-10 parts white chocolate, 20-40 parts pistachio paste, 10-20 parts cream cheese, 5-10 parts granulated sugar, and 70-80 parts heavy cream.

4. The crispy chocolate pistachio raspberry daifuku according to claim 3, characterized in that, The whipping cream is whipped to 50-70% stiffness.

5. The crispy chocolate pistachio raspberry daifuku according to claim 1, characterized in that, The ingredients for the glutinous rice skin, by weight, include: 80-120 parts raw glutinous rice flour, 10-20 parts corn starch, 15-30 parts white sugar, 5-15 parts trehalose, 120-150 parts milk, 10-20 parts butter, and 5-15 parts cooked glutinous rice flour.

6. The crispy chocolate pistachio raspberry daifuku according to claim 1, characterized in that, The crispy chocolate coating comprises, by weight, 100-120 parts dark chocolate, 20-30 parts cocoa butter, and 5-10 parts coconut oil.

7. A production process for a crispy chocolate pistachio raspberry daifuku as described in any one of claims 1-6, characterized in that, Includes the following steps: S1. Mix raspberry granules, raspberry puree, white sugar, pectin, and calcium lactate evenly, stir at 80-90℃ for 1-3 minutes, cool to room temperature, add lemon juice and stir evenly, pour into molds, freeze at -10~-20℃ for 20-30 minutes to obtain pre-made core material. S2. Melt the white chocolate, add pistachio paste and cream cheese and mix well. Stir in granulated sugar and heavy cream to obtain the coating material. S3. Mix raw glutinous rice flour, cornstarch, white sugar, trehalose and milk evenly, steam for 20-30 minutes, add butter while hot and knead until smooth, cool to 30-40℃, and use cooked glutinous rice flour to prevent sticking to obtain glutinous rice skin; S4. Stir the dark chocolate, cocoa butter, and coconut oil at 45-50℃ until well combined, then cool to 30-35℃ to obtain chocolate liquid. S5. A coating layer is formed by covering the outside of the pre-made core material with a coating material, and then pistachio crumbs are arranged around the outside of the coating layer. The mixture is frozen at -10 to -20℃ for 20-30 minutes to obtain the pre-made filling. The glutinous rice skin is wrapped around the outside of the pre-made filling and frozen at -20 to -30℃ for 10-30 minutes to obtain the frozen dough. The frozen dough is immersed in chocolate liquid for 2-4 seconds, drained, and set at -20 to -35℃ for 5-15 minutes.

8. The production process of the crispy chocolate pistachio raspberry daifuku according to claim 7, characterized in that, In S2, the melting temperature of white chocolate is 40-50℃.

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