Crepe batter, crepe skin, method for producing crepe skin, and crepe mix

A dough and pie crust technology, which is applied in the directions of dough processing, dough heat treatment, and dough ready for oven, can solve the problems of roughness, difficult mesh pattern of crepe crust, and large unevenness of dough, etc.

Pending Publication Date: 2021-11-30
NISSHIN SEIFUN PREMIX CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In recent years, there has been demand for crepe skins with a sticky texture (hereinafter also referred to as "sticky texture"), but it is considered difficult to form a mesh pattern on the surface of crepe skins with a sticky texture.
Even if the mesh pattern is obtained, the unevenness of the dough is large, forming a rough pattern, and only a weak crepe crust can be obtained.

Method used

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  • Crepe batter, crepe skin, method for producing crepe skin, and crepe mix
  • Crepe batter, crepe skin, method for producing crepe skin, and crepe mix
  • Crepe batter, crepe skin, method for producing crepe skin, and crepe mix

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～12

[0068] (Examples 1-12, Comparative Examples 1-14)

[0069] Mix the raw materials shown in the following Table 1 or Table 2 according to the formula shown in these tables, stir with a mixer, and make a dough temperature of 25 ° C and a dough viscosity of 15 to 35 dPa·s. Crepes with dough. Set the shutdown time to 10 minutes, and bake one side for 20 seconds at 185°C with a drum oven to obtain a round, thin-skinned crepe crust with a thickness of 0.5mm to 2mm and a diameter of about 20cm. .

[0070] In Table 1 and Table 2, thin flour was used as wheat flour. Etherified starch derived from tapioca was used as the modified starch. In addition, granular sugar was used as sugar. Whole egg was used as egg. Guar gum was used as the thickening polysaccharide. As the monoglyceride having a melting point of less than 55° C., monoglycerides of fatty acids having 16 to 18 carbon atoms and having a melting point of 50° C. were used. As the propylene glycol fatty acid ester, one havin...

Embodiment 2-A～2-W

[0107] In Example 2, instead of 75 parts by mass of modified starch and 25 parts by mass of wheat flour, the types of cereal flours shown in Table 4, Table 5 or Table 6 were used as cereal flours. Other than that, it carried out similarly to Example 2, and obtained the dough for crepes and the crepe skin.

Embodiment 2-X and Embodiment 2-Y

[0118] In Example 2, the quantity of salad oil was changed to the quantity shown in Table 7. Except for this, it carried out similarly to Example 2, and obtained the dough for crepes and the crepe skin. The obtained crepe crust was evaluated in the same manner as in Evaluation 1. The results are shown in Table 7.

[0119] Table 7

[0120]

[0121] As shown in Table 7, it was found that even when the amount of liquid oil was changed, the effects of less surface irregularities, mesh pattern, sticky feeling, and less air holes could be obtained by using a specific emulsifier.

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Abstract

This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil / fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ester and / or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55 DEG C with respect to 100 parts by mass of the cereal flour. This crepe mix contains a cereal flour and a sugar, and includes 0.01-2.5 parts by mass of propylene glycol fatty acid ester and / or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55 DEG C with respect to 100 parts by mass of the cereal flour.

Description

technical field [0001] The present invention relates to a crepe dough, a crepe crust, a method for producing a crepe crust, and a crepe mixture. Background technique [0002] A representative baked crust for confectionery is crepe crust. The crepe crust generally has a fluffy texture mainly made of wheat flour. In addition, it is considered that the baked color of the surface is preferably a mesh pattern. In recent years, there has been demand for crepe skins with a sticky texture (hereinafter also referred to as "sticky texture"), but it is considered difficult to form a mesh pattern on the surface of crepe skins with a sticky texture. Even if the mesh pattern is obtained, the unevenness of the dough is large, forming a rough pattern, and only a weak crepe crust can be obtained. [0003] There are several reports on methods of adjusting the surface state and baked color of crepe crust. Patent Document 1 describes a method for producing a crepe crust in which modified st...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A21D2/16A21D10/02A21D13/44
CPCA21D2/16A21D10/02A21D13/44A21D13/80A21D2/181A21D2/262A21D6/003
Inventor石崎纯一片桐彩香
OwnerNISSHIN SEIFUN PREMIX CO LTD