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US-20260123648-A1 - PEARL-MILK-TEA FLAVOR DAIFUKU STRUCTURE AND MANUFACTURING METHOD THEREOF

US20260123648A1US 20260123648 A1US20260123648 A1US 20260123648A1US-20260123648-A1

Abstract

Disclosed are a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof. The daifuku includes, in order from the center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed by subjecting maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming. The first inner layer is present in an amount of 16.7% and is formed by subjecting granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming. The second inner layer is present in an amount of 33.3% and is formed by subjecting sword jack bean, granulated sugar, and soybean oil to stirring and steaming.

Inventors

  • Mei-Yao Chen

Assignees

  • SAN SHU GONG FOOD CO., LTD.

Dates

Publication Date
20260507
Application Date
20241105

Claims (7)

  1. 1 . A pearl-milk-tea flavor daifuku structure, comprising, in order from center outward, a first inner layer, a second inner layer covering and enclosing the first inner layer, and a surface layer covering and enclosing the second inner layer, wherein the surface layer comprises a mochi skin, which is present in an amount of 50%; the first inner layer comprises a pearl filling, which is present in an amount of 16.7%; and the second inner layer comprises a milk tea flavor filling, which is present in an amount of 33.3%; and wherein the second inner layer and the first inner layer are covered by and enclosed in the surface layer through filling and shaping to form the pearl-milk-tea flavor daifuku.
  2. 2 . The pearl-milk-tea flavor daifuku structure according to claim 1 , wherein the surface layer comprises maltose of 44.00%, granulated sugar of 17.00%, acetylated distarch phosphate of 15.80%, hydroxypropyl distarch phosphate of 14.30%, water of 8.60%, spices of 0.17%, preservative (potassium sorbate) of 0.10%, fatty acid glyceride of 0.02%, and xanthan gum of 0.01%.
  3. 3 . The pearl-milk-tea flavor daifuku structure according to claim 1 , wherein the first inner layer comprises maltose of 51.09%, granulated sugar of 20.47%, hydroxypropyl distarch phosphate of 14.25%, water of 8.60%, brown sugar of 5.34%, cocoa powder of 0.22%, fatty acid glyceride of 0.02%, and xanthan gum of 0.01%.
  4. 4 . The pearl-milk-tea flavor daifuku structure according to claim 1 , wherein the second inner layer comprises sword jack bean of 60.80%, granulated sugar of 23.90%, soybean oil of 7.30%, maltose of 7.00%, and spices of 1.00%.
  5. 5 . A method for manufacturing pearl-milk-tea flavor daifuku, comprising the following steps: providing a predetermined amount of pearl filling raw material to be mixed and stirred, and steamed; subjecting the steamed pearl filling raw material to secondary stirring in an even form and placing a stirred semi-finished product at room temperature for cooling to form pearl filling; providing a predetermined amount of milk tea flavor filling raw material to be mixed and stirred, and steamed; subjecting the steamed milk tea flavor filling raw material to secondary stirring in an even form, and placing a stirred semi-finished product at room temperature for cooling to form milk tea flavor filling; providing a predetermined amount of mochi skin raw material to be mixed and stirred, and steamed; subjecting the steamed mochi skin raw material to secondary stirring in an even form, and placing a semi-finished product obtained through stirring with sugar added at room temperature for cooling; shaping the cooled semi-finished product into a mochi skin; and filling the pearl filling and the milk tea flavor filling into the mochi skin to be shaped into a daifuku product, and subjecting the daifuku product to flour coating, cutting, and shaping to form a pearl-milk-tea flavor daifuku.
  6. 6 . The method for manufacturing pearl-milk-tea flavor daifuku according to claim 5 , wherein the pearl filling, the milk tea flavor filling, and the mochi skin are steamed at a temperature of 100° C. for 20 minutes.
  7. 7 . The method for manufacturing pearl-milk-tea flavor daifuku according to claim 5 , wherein the flour coating of the shaped daifuku product is performed with 1% potato flour.

Description

BACKGROUND OF THE INVENTION (a) Technical Field of the Invention The present invention relates to a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof, and more particularly to a pearl-milk-tea flavor daifuku structure that presents the taste of both mochi and pearl milk tea at the same time, making the daifuku present a unique and novel taste to increase the value of the daifuku product, and a manufacturing method thereof. (b) Description of the Prior Art A general soft dessert of daifuku 1, as shown in FIG. 1, includes an outer layer 11 and a filling 12. The outer layer 1 is usually made of soft and thick rice material, and wrapped and enclosed in the outer layer 11 is a single filling 12 of different flavors, such as red beans, mung beans, chestnuts, and strawberries. This traditional soft dessert has maintained the flavor of existing and single filling 12 for a long time and does not have breakthrough development. As such, the consumers can only choose buying a preferred flavor of the traditional single-flavor daifuku, making it impossible to increase the product value of daifuku desserts. In recent years, pearls (tapioca balls) are a very popular special food in Taiwan and are often made into pearl milk tea drinks or pearl ice products. They are not only widely loved by local people, but also popular abroad and favored by foreigners, because this kind of drink or ice product has both the sweet aroma of tea or ice product and the soft taste of pearls. However, this kind of compound taste has no use in other foods except pearl milk tea drink or ice product and this is quite a pity. In view of this, after continuous research and experiments, the applicant came up with the idea of creating a pearl-milk-tea flavor daifuku structure and a manufacturing method thereof, so that daifuku can form a composite taste, and can present the novelty of mochi and pearl milk tea at the same time when eating. SUMMARY OF THE INVENTION The primary objective of the present invention is to provide a manufacturing method of a pearl pearl-milk-tea flavor daifuku structure, which uses pearl in combination with a sticky milk tea flavor filling and a mochi skin to provide a daifuku with a compound taste, presenting a novel taste of mochi and pearl milk tea when eating, thus increasing the product value of the daifuku. For the aforementioned pearl-milk-tea flavor daifuku structure, the daifuku comprises, in order from center outward, a first inner layer of pearl filling, a second inner layer of milk tea flavor filling, and a surface layer covering and enclosing the second inner layer and in a soft and dense form. The surface layer is present in an amount of 50% and is a mochi skin formed and shaped by subjecting raw materials including maltose, granulated sugar, and acetylated distarch phosphate to stirring and steaming; the first inner layer is present in an amount of 16.7% and is pearl filling formed and shaped by subjecting raw materials including granulated sugar, hydroxypropyl distarch phosphate, and brown sugar to stirring and steaming; the second inner layer is present in an amount of 33.3% and is milk tea flavor filling formed and shaped by subjecting raw materials including sword jack bean, granulated sugar, and soybean oil to stirring and steaming; and the second inner layer and the first inner layer are covered by and enclosed in the surface layer through filling and shaping to form the pearl-milk-tea flavor daifuku. The daifuku presents a novel taste of mochi and pearl milk tea when eating, so that the product value of the daifuku is increased. For the aforementioned pearl-milk-tea flavor daifuku structure, the raw materials of the surface layer comprise maltose of 44.00%, granulated sugar of 17.00%, acetylated distarch phosphate of 15.80%, hydroxypropyl distarch phosphate of 14.30%, water of 8.60%, spices of 0.17%, preservative (potassium sorbate) of 0.10%, fatty acid glyceride of 0.02%, and xanthan gum of 0.01%. For the aforementioned pearl-milk-tea flavor daifuku structure, the raw materials of the first inner layer comprise maltose of 51.09%, granulated sugar of 20.47%, hydroxypropyl distarch phosphate of 14.25%, water of 8.60%, brown sugar of 5.34%, cocoa powder of 0.22%, fatty acid glyceride of 0.02%, and xanthan gum of 0.01%. For the aforementioned pearl-milk-tea flavor daifuku structure, the raw materials of the second inner layer comprise sword jack bean of 60.80%, granulated sugar of 23.90%, soybean oil of 7.30%, maltose of 7.00%, and spices of 1.00%. For a manufacturing method of the aforementioned the pearl-milk-tea flavor daifuku, the pearl filling and the milk tea flavor filling are filled in the mochi skin to be shaped into a daifuku semi-finished product, and the daifuku semi-finished product is subjected to flour coating, cutting, and shaping to form the pearl-milk-tea flavor daifuku. For the aforementioned manufacturing method of pearl-milk-tea flavor daifuku, the steaming opera