PREPARATION OF COATING CHOCOLATE FOR ICE CREAM COMPRISING FRUIT JUICE AND NATURAL PIGMENT

摘要

PURPOSE:To prepare the title coating chocolate capable of coating uniformly without causing speckiness or bittiness, by using a conc. fruit juice and a stabilizer to decrease the moisture rise and to stabilize the emulsion. CONSTITUTION:A conc. fruit juice as an orange or strawberry juice is added to a white coating chocolate to maintain the moisture in the chocolate at 2% or below, preferably about 0.7-1%, and about 10% of a coconut oil atabilizer, e.g. a sugar ester or acacia, is added to emulsify and stabilize the emulsion. The addition of the juice at about 28-32 deg.C and tempering further stabilizes the emuslion. An ice cream at-25 deg.C or below is immersed and coated with the white chocolate at normal temperature to give an ice cream cake.