| 摘要 |
PURPOSE: Fresh cream for cake obtained by adding gums and carbohydrate to conventional raw material such as fresh cream, syrup, water and calcium carbonate to improve storability and stability of fresh cream and prevent the surface-drying phenomenon is provided. Therefore, the product can be used without the change in the taste and shape for 4 to 5 days. CONSTITUTION: The fresh cream for cake comprises: 1 to 15% by weight of syrup containing one or two or more syrups selected from strawberry syrup, melon syrup, grape syrup, orange syrup and chocolate syrup; 0.1 to 10% by weight of a pH controller containing one or more selected from calcium carbonate or magnesium carbonate; 0.1 to 10% by weight of carbohydrate containing one or more selected from carrageenan gum, xanthan gum, locust bean gum, guar gum, tragacanth gum, gellan gum, Arabic gum and alginic acid; 15 to 25% by weight of water; 0.5 to 15% by weight of sugar and the remaining portion of fresh cream. The fresh cream contains vegetable fresh cream and animal fresh cream in a ratio of 50:50.
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