Method for producing crepe dough, crepe skin, and crepe mix

Abstract

The crepe dough of the present invention contains cereal flours, sugars, eggs, and liquid fats and oils. Among them, the amount of water is 120 to 360 parts by mass relative to 100 parts by mass of the cereal flours, and 0.01 to 2 parts by mass of monoglyceride having a melting point of 45°C or higher is contained relative to 100 parts by mass of the cereal flours. As the cereal flours, at least one selected from unprocessed starch and processed starch and wheat flour are combined, and in 100 parts by mass of the total amount of the unprocessed starch, processed starch, and wheat flour, the proportion of wheat flour is preferably 10 to 50 parts by mass.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing a crepe dough and a crepe skin, and a crepe mix, and more particularly to a method for manufacturing a crepe dough and a crepe skin using monoglyceride and a crepe mix. Background Art

[0002] In recent years, for baked confectioneries such as crepes, not only a moderately baked color appearance is required, but also a lighter baked color and an appearance with a white or nearly white tone are required.

[0003] In order to obtain a crepe skin with a lighter baked color and an appearance with a white or nearly white tone, attempts have been made to improve the formulation, for example, by using more starch as a cereal flour instead of using only wheat flour and reducing the amount of sugar added, or to improve the baking method, for example, by lowering the baking temperature or shortening the baking time compared to the usual case.

[0004] On the other hand, it is known that emulsifiers such as glycerol fatty acid esters are used in the manufacture of baked confectioneries such as crepes (for example, Patent Documents 1 and 2).

[0005] Prior Art Documents

[0006] Patent Documents

[0007] Patent Document 1: Japanese Patent Laid-Open No. 58-036335

[0008] Patent Document 2: Japanese Patent Laid-Open No. 07-111855 Summary of the Invention

[0009] Problems to be Solved by the Invention

[0010] Crepe skins are sometimes mass-produced using a continuous crepe baking machine having a rotating drum (hereinafter also referred to as a "drum baking machine"). When using a drum baking machine, in order to prevent the crepe dough from slipping off the drum during baking, baking is mostly carried out without applying oil to the drum.

[0011] The present inventors have studied a method for obtaining a crepe skin with a lighter baked color and an appearance with a white or nearly white tone in the process of manufacturing a crepe skin using a drum baking machine. If the baking temperature is lowered or the baking time is shortened compared to the usual case, the crepe skin is difficult to peel off from the drum because the dough becomes semi-baked. In addition, even when baking a dough containing a large amount of starch under the same conditions as a normally formulated dough using a drum baking machine, the dough is difficult to peel off from the drum. On the other hand, if the baking temperature is increased or the baking time is extended, the crepe skin will have a baked color.

[0012] In addition, sometimes crepe skins that are mass-produced by continuous baking using a drum baking machine are stored in an overlapped state while being in direct contact with each other. However, especially when they are stored frozen, in the case of the above-mentioned semi-baked crepe skins or crepe skins that use a large amount of starch, after thawing, it is difficult to peel them off because the skins adhere to each other. Therefore, not only does the operability deteriorate, but there is also a problem that the commercial value may be impaired.

[0013] However, for the above problems when using a drum baking machine to manufacture crepe skins with a light roasting color, they cannot be solved by using only monoglyceride as in Patent Document 1. In addition, Patent Document 2 only evaluated the water separation and texture of the batter for takoyaki, and did not study the constitution for solving the above problems of the present invention.

[0014] The inventors of the present invention found that in a crepe dough containing carbohydrates and eggs, in the presence of liquid oil and a specific amount of water, when using monoglyceride with a melting point of 45°C or higher, the baked crepe skin is easily peeled off from the drum, and the roasting color is light white. Furthermore, even when the crepe skins are overlapped and frozen in a state of being in direct contact with each other, they are easily peeled off from each other.

[0015] The present invention has been completed based on the above insights, and provides a crepe dough containing cereal flours, carbohydrates, eggs, and liquid oils, wherein,

[0016] the water content is 120 to 360 parts by mass with respect to 100 parts by mass of cereal flours,

[0017] contains 0.01 to 2 parts by mass of monoglyceride with a melting point of 45°C or higher with respect to 100 parts by mass of cereal flours.

[0018] In addition, the present invention provides a method for manufacturing a crepe skin, which includes a step of baking the above-mentioned crepe dough.

[0019] In addition, the present invention provides a crepe mix containing cereal flours and carbohydrates, wherein,

[0020] contains 0.01 to 2 parts by mass of monoglyceride with a melting point of 45°C or higher with respect to 100 parts by mass of cereal flours. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 is a schematic cross-sectional view of a crepe dough in an example.

[0022] Figure 2 is a schematic view showing an example of a continuous crepe baking machine having a rotating drum. DETAILED DESCRIPTION OF THE INVENTION

[0023] Hereinafter, the present invention will be described based on its preferred embodiments. The present invention relates to a crepe dough and a crepe mix for obtaining the following crepe skin, which is easily peeled off from a drum when mass-produced using a drum baking machine, and even when multiple sheets are overlapped and frozen in a state of direct contact with each other, the crepe skins are easily peeled off from each other after thawing, with good operability, light baking color, and presenting a white or nearly white tone. In addition, the present invention relates to a method for manufacturing a crepe skin using the crepe dough. In particular, since the present invention has a small contact area with a heating body such as a drum, even when using a formulation with less wheat flour and more starch, it is easily peeled off from the drum after baking, and it is easy to obtain a white crepe skin.

[0024] Hereinafter, the description of "N to M" where N and M are numbers means N or more and M or less.

[0025] (Emulsifier)

[0026] In the crepe dough of the present invention, 0.01 to 2 parts by mass of monoglyceride having a melting point of 45°C or higher is contained relative to 100 parts by mass of cereal flours. Figure 1 FIG. is an example of a cross-sectional view schematically depicting the characteristics of the crepe skin 10 baked from the crepe dough of the present invention using a drum baking machine or the like. Figure 1 However, it is a diagram schematically depicted for explaining the characteristics of the dough of the present invention and does not limit the present invention in any way. The present inventors found that when the above-mentioned specific emulsifier is used in the presence of liquid oil and a specific amount of moisture, the area of the portion X where the baked surface 10A of the obtained crepe skin 10 floats from a heating body such as a heating drum is large and the shape is uneven. In other words, the mesh pattern of the baked color of the baked surface 10A of the crepe skin becomes thick. Furthermore, it was found that when the above-mentioned specific emulsifier is used in the presence of liquid oil and a specific amount of moisture, the non-contact surface (non-baked surface) 10B with the heating body also forms a structure with relatively large irregularities. The obtained crepe skin can be baked white as long as the baked color of the baked surface is suppressed due to the large area of the portion X floating from the heating body Z and the thick mesh pattern of the baked color. Moreover, by having irregularities throughout the dough, it is possible to have sufficient heat while making it difficult to form a baked color. And since both surfaces of the obtained crepe skin 10 have irregularities and the area of the contact portion Y with the heating body Z on the baked surface 10A is small, it is easily peeled off from the heating body Z after baking. In addition, when multiple sheets are stored overlapped in a state of direct contact with each other, it is possible to prevent the skins from sticking to each other and they are easily peeled off.

[0027] For the above reasons, in the present invention, even when continuously mass-producing crepe skins using a drum baking machine, it is possible to obtain a crepe skin that takes into account a light roasted color presenting a white appearance and good workability. Good workability means good releasability from the drum, and even when overlapping and freezing after baking, the crepe skins are not difficult to peel from each other after thawing.

[0028] As the monoglyceride having a melting point of 45°C or higher, a monoglyceryl monofatty acid ester in which a fatty acid having 8 to 22 carbon atoms and a melting point of 45°C or higher is used as the fatty acid can be cited. Examples of the fatty acid include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, etc., and they are appropriately selected according to the melting point of the monoglyceride, but lauric acid, myristic acid, palmitic acid, stearic acid, and oleic acid are preferred. The melting point of the monoglyceride having a melting point of 45°C or higher is more preferably 50°C or higher, further preferably 55°C or higher, and even more preferably 60°C or higher. From the viewpoints of emulsion stability and stably showing the mesh pattern, the melting point of the monoglyceride having a melting point of 45°C or higher is preferably 75°C or lower, and more preferably 70°C or lower. In the present invention, the monoglyceride having a melting point of 45°C or higher may be composed of one monoglyceride or may be a mixture of two or more monoglycerides. In this specification, the "melting point" refers to the melting point (peak temperature) measured using a differential scanning calorimeter or the like.

[0029] The amount of the monoglyceride having a melting point of 45°C or higher is preferably 0.01 to 2 parts by mass relative to 100 parts by mass of the cereal flours. By making the amount of the monoglyceride having a melting point of 45°C or higher 0.01 part by mass or more and 2 parts by mass or less relative to 100 parts by mass of the cereal flours, the following effects can be obtained: it is easy to peel from a heating body such as a drum, and even when multiple sheets are stored in a state of directly contacting each other, it is easy to peel from each other, and a white crepe skin with a light roasted color is obtained. From the above viewpoints, the amount of the monoglyceride having a melting point of 45°C or higher is more preferably 0.08 to 1 part by mass, and particularly preferably 0.1 to 0.5 part by mass relative to 100 parts by mass of the cereal flours.

[0030] In the crepe dough of the present invention, in addition to monoglycerides with a melting point of 45°C or higher, lecithin can be further contained. By incorporating lecithin, the ease of peeling from a heating body such as a drum can be further improved. Lecithin can be, for example, lecithin from soybeans or from egg yolks. When the crepe dough of the present invention contains lecithin, from the viewpoint of improving the ease of peeling from the drum by containing lecithin, its amount is preferably 0.01 to 2 parts by mass, more preferably 0.05 to 1 part by mass, and further preferably 0.1 to 0.5 parts by mass relative to 100 parts by mass of cereal flours. The mass ratio of monoglycerides with a melting point of 45°C or higher to lecithin is preferably 12 to 1:1, more preferably 9 to 1:1. In addition, when both monoglycerides with a melting point of 45°C or higher and lecithin are contained, from the viewpoints of further improving the ease of peeling from a heating body such as a drum, the whiteness of the crepe skin, and the ease of peeling when overlapping and freezing in a directly contacting state, the preferable total amount thereof can be cited as 0.02 to 4 parts by mass, preferably 0.3 to 2 parts by mass relative to 100 parts by mass of cereal flours.

[0031] In the crepe dough of the present invention, emulsifiers other than monoglycerides with a melting point of 45°C or higher and lecithin can also be used. Examples of the above emulsifiers include monoglycerides with a melting point lower than 45°C, monoglyceryl acetate, monoglyceryl citrate, monoglyceryl succinate, monoglyceryl diacetyl tartrate, monoglyceryl lactate, sorbitan fatty acid esters, sucrose fatty acid esters, sodium stearoyl lactate, calcium stearoyl lactate, polyglycerol fatty acid esters, sorbitan fatty acid esters, etc. They can be used alone or in combination of two or more. In the crepe dough of the present invention, when the total amount of the emulsifier is 0.01 part by mass to 4 parts by mass relative to 100 parts by mass of cereal flours, it is preferable for more easily obtaining the following crepe skin, which is easy to peel from a heating body such as a drum, white with a light baking color, and easy to peel from each other even when overlapping and freezing and thawing in a directly contacting state. The total amount of the emulsifier is more preferably 0.05 part by mass to 2 parts by mass.

[0032] From the viewpoint of further improving the effect of obtaining a crepe skin that can be easily peeled off from a heating body such as a drum, is white and has a light baked color, and can be easily peeled off from each other even when multiple sheets are overlapped and frozen and thawed in a state of direct contact with each other, in the case where the dough for crepes of the present invention uses an emulsifier other than monoglyceride and lecithin having a melting point of 45°C or higher, the total amount of monoglyceride and lecithin having a melting point of 45°C or higher is preferably greater than the individual usage amount of any one of the emulsifiers other than monoglyceride and lecithin having a melting point of 45°C or higher (hereinafter also referred to as other emulsifiers), and is preferably greater than the individual usage amount of any one of the other emulsifiers. In addition, it is more preferable that the amount of monoglyceride having a melting point of 45°C or higher is greater than the total usage amount of the other emulsifiers. With respect to a total of 100 parts by mass of monoglyceride and lecithin having a melting point of 45°C or higher, the amount of the emulsifier other than monoglyceride and lecithin having a melting point of 45°C or higher is preferably 90 parts by mass or less in total, more preferably 70 parts by mass or less, and particularly preferably 50 parts by mass or less. With respect to 100 parts by mass of monoglyceride having a melting point of 45°C or higher, the total amount of the emulsifier other than monoglyceride and lecithin having a melting point of 45°C or higher is preferably 90 parts by mass or less, more preferably 70 parts by mass or less, and particularly preferably 50 parts by mass or less.

[0033] (Flour-based)

[0034] In the present invention, examples of the flour-based include flour and starch. Examples of the flour include wheat flour, rice flour, corn flour, waxy corn flour, potato flour, tapioca flour, sweet potato flour, etc. Examples of the starch include starch derived from the above-mentioned flour and its processed starch. Examples of the processed starch include starch obtained by subjecting unprocessed starch to one or more of etherification, esterification, α-treatment, cross-linking treatment, oxidation treatment, oil processing, etc. Etherification includes propoxylation, and esterification includes acetylation. The "starch" mentioned here refers to "pure starch" separated from plants such as wheat, which is different from the starch contained in the flour. From the viewpoint of preferred texture, the starch is preferably tapioca starch, waxy corn starch, wheat starch, or their processed starch, preferably tapioca starch, waxy corn starch, wheat starch, or starch obtained by subjecting them to at least one of etherification, esterification, and cross-linking treatment.

[0035] As an embodiment, as cereal flours, from the viewpoints of ease of obtaining a white crepe skin, ease of peeling from a heating body, and ease of peeling during freeze-thawing, it is preferable to use wheat flour in combination with unprocessed starch and / or processed starch. When wheat flour is used in combination with unprocessed starch and / or processed starch, when the total amount of unprocessed starch, processed starch, and wheat flour is 100 parts by mass, the content of wheat flour being 10 to 50 parts by mass is preferable from the viewpoint of making the roasted color of the crepe skin light and white. By making it 10 parts by mass or more, deterioration of peeling from a drum baking machine can be prevented, or it becomes a soft skin and is difficult to wind. By making it 50 parts by mass or less, roasted color on the baking surface of the dough in contact with a heating body such as a drum can be prevented, and thus brown patterns are generated on a white background. From this viewpoint, when the total amount of unprocessed starch, processed starch, and wheat flour is 100 parts by mass, the content of wheat flour is more preferably 15 to 45 parts by mass, and particularly preferably 20 to 40 parts by mass. In addition, when wheat flour is used in combination with unprocessed starch and / or processed starch, the total of unprocessed starch and / or processed starch is preferably 50 to 90 parts by mass, more preferably 55 to 85 parts by mass, and particularly preferably 60 to 80 parts by mass in the total amount of 100 parts by mass of unprocessed starch, processed starch, and wheat flour. Furthermore, as cereal flours, when wheat flour is used in combination with unprocessed starch and / or processed starch, the amount of cereal flours other than wheat flour, unprocessed starch, and processed starch in the cereal flours is preferably 10% by mass or less, more preferably 5% by mass or less, particularly preferably 2% by mass or less, and may be 0% by mass.

[0036] In addition, the content of wheat flour in 100 parts by mass of cereal flours can be 10 to 50 parts by mass, can be 15 to 45 parts by mass, or can be 20 to 40 parts by mass in 100 parts by mass of cereal flours.

[0037] In addition, in the present invention, from the viewpoint of stably transferring the dough onto the drum, the processed starch preferably does not contain oil-processed starch.

[0038] In addition, the cereal flours used in the present invention do not contain semolina, or if any, the amount is extremely small, which is preferable from the viewpoints of obtaining a dough with a uniform thickness and a white baked color. Semolina has a higher protein content and a larger particle size than wheat flour. If used in the present invention, it is difficult to form a dough with a uniform thickness, and the pattern is likely to become unstable. From this viewpoint, in the present invention, even if the cereal flours contain semolina, the amount thereof in the cereal flours is preferably less than 50% by mass, more preferably 10% by mass or less, particularly preferably 3% by mass or less, and most preferably does not contain semolina. In addition, due to the different particle sizes of wheat flour and semolina, it is different from semolina. The amount of semolina in the cereal flours of the present invention is preferably 50 parts by mass or less, more preferably 5 parts by mass or less, particularly preferably 3 parts by mass or less, and most preferably does not contain semolina in 100 parts by mass of the cereal flours.

[0039] The cereal flours constitute the main body of the crepe dough of the present invention. Typically, the cereal flours are preferably 45% to 90% by mass of the solid components in the crepe dough, more preferably 55% to 80% by mass. In addition, the solid components of the crepe dough refer to the components obtained by removing eggs, moisture, and liquid fats from the crepe dough.

[0040] (Sugars)

[0041] In the present invention, various sugars can be used as the sugars, for example, monosaccharides, disaccharides or polysaccharides such as granulated sugar, sugar cubes, sucrose, maltose, lactose, fructose, glucose, isomerized sugar, xylose, galactose, trehalose, oligosaccharides, dextrin, etc.; sugar alcohols such as sorbitol and maltitol; sugar liquids such as honey, molasses, and maple syrup; other sweeteners; one of them can be used alone or two or more of them can be used in combination. Among them, maltose, trehalose, maltitol, etc. are preferable because they are not easily colored, and sucrose and granulated sugar are preferable in terms of easy availability and ensuring a stable dough viscosity. The amount of sugars is preferably 15 to 75 parts by mass relative to 100 parts by mass of the cereal flours. When the amount of sugars is 15 parts by mass or more relative to 100 parts by mass of the cereal flours, it is preferable for stably transferring the dough onto the drum. When the amount of sugars is 75 parts by mass or less relative to 100 parts by mass of the cereal flours, it is preferable for suppressing the baked color of the baked surface. From these viewpoints, the amount of sugars is more preferably 25 to 60 parts by mass relative to 100 parts by mass of the cereal flours. In addition, from the viewpoints of suppressing coloring, easy availability, and ensuring a stable dough viscosity, the total amount of sucrose, maltose, trehalose, and maltitol in the sugars is preferably 30% or more, more preferably 50% or more, and can also be 70% or more.

[0042] The crepe dough of the present invention contains eggs. As the eggs, eggs that can be used in the food field can be used without particular limitation, and raw eggs, liquid eggs, refrigerated eggs, frozen eggs, dried eggs, enzyme-treated eggs, sugared eggs, salted eggs, etc. can be used. In addition, for example, not only chicken eggs can be used, but also quail eggs, duck eggs, ostrich eggs, etc. can be used. They can be used alone as one kind, or two or more kinds can be used in combination. In the crepe dough of the present invention, typically, whole eggs containing egg yolks and egg whites are used as the eggs, but only one of the egg yolks and egg whites can also be used. As a specific example of the eggs, liquid eggs with an a* value of 3 to 20 and a b* value of 3 to 35 measured by a color difference meter are preferably listed because it is easier to obtain a white crepe skin. The a* value is more preferably 3 to 18, and particularly preferably 5 to 15. The b* value is more preferably 5 to 30, and particularly preferably 10 to 25. The L* value of the eggs is preferably 70 to 100, more preferably 72 to 90, and particularly preferably 73 to 85. As the liquid eggs with the a* value, b* value, and L* value within the above respective ranges, commercially available egg liquids can be used. The a* value, b* value, and L* value of the eggs are the hues measured in the mixed state of the egg white and egg yolk. For example, at room temperature, one egg is placed in a container and manually stirred with a whisk, and it is stirred for 30 seconds in such a way that it does not foam and the egg yolk and egg white are evenly mixed for measurement. As the color difference meter used in the measurement, for example, a spectrocolorimeter CM-5 manufactured by Konica Minolta Inc. can be used. For example, when using liquid eggs with an L* value of 70 to 100, an a* value of 3 to 20, and a b* value of 3 to 35 measured by a color difference meter, the amount of the liquid eggs in the eggs is preferably 30% by mass or more, and from the viewpoint of the whiteness of the crepe skin, it can also be 50% by mass or more, 70% by mass or more, or 90% by mass or more.

[0043] The content of eggs in the crepe dough of the present invention is preferably 40 to 160 parts by mass relative to 100 parts by mass of cereal flours. From the viewpoints of peeling from the roller and a soft texture, the content of eggs is preferably 40 parts by mass or more relative to 100 parts by mass of cereal flours. Considering from the aspect of a soft texture, the content of eggs is preferably 160 parts by mass or less relative to 100 parts by mass of cereal flours. More preferably, the eggs are 60 to 140 parts by mass relative to 100 parts by mass of cereal flours. Depending on the situation, the eggs can be less than 120 parts by mass relative to 100 parts by mass of cereal flours.

[0044] The crepe dough of the present invention contains liquid oil and fat. The liquid oil and fat serves as the core for forming irregularities on the surface of the crepe. The liquid oil and fat is an oil and fat that is liquid at normal temperature (25°C). As the liquid oil and fat, there is no particular limitation, and various animal and vegetable oils and fats can be cited, such as rapeseed oil, olive oil, rice bran oil, sesame oil, coconut oil, corn oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, safflower (saffron) oil, palm fractionated oil (such as palm olein), butter, medium-chain fatty acid oil, fish oil, etc. In addition, as long as it is liquid at normal temperature (25°C), hydrogenated oil, transesterified oil, etc. of the aforementioned liquid oil and fat can also be used. The transesterified oil and fat can be obtained by subjecting a blended oil obtained by blending an oil and fat that is solid at 25°C with a liquid oil and fat to transesterification. One or a combination of two or more of them can be used. The content of the liquid oil and fat in the crepe dough of the present invention is preferably 5 to 70 parts by mass relative to 100 parts by mass of the cereal flour. By making it 5 parts by mass or more relative to 100 parts by mass of the cereal flour, it is easy to obtain the irregularities on the crepe skin. By making it 70 parts by mass or less, it is possible to more reliably prevent the crepe dough from slipping off the drum during baking. From the above viewpoints, the amount of the liquid oil and fat is more preferably 15 to 55 parts by mass relative to 100 parts by mass of the cereal flour.

[0045] (Moisture)

[0046] Typically, the crepe dough of the present invention further contains an aqueous liquid in addition to the aforementioned components. As the aqueous liquid contained in the crepe dough of the present invention, for example, water, milk, etc. can be cited, and one of them can be used alone or two or more of them can be used in combination. Regarding the content of the aqueous liquid in the crepe dough of the present invention, when the moisture content in the crepe dough relative to 100 parts by mass of the cereal flour reaches 120 to 360 parts by mass, it is preferable from the viewpoint of making the dough have an appropriate viscosity and easily obtaining the irregularities and whiteness on the surface of the crepe skin, and particularly preferably 180 to 300 parts by mass. The moisture content mentioned here includes not only the moisture content in the aqueous liquid but also the moisture content in materials with moisture such as eggs. The moisture content of the crepe dough can be measured, for example, by the heat drying method of calculating the moisture content by drying a sample at 135°C for 2 hours or at 105°C for 5 hours and calculating the moisture content from the weight change before and after drying. In addition, when drying is carried out under any one of the conditions of drying at 135°C for 2 hours and drying at 105°C for 5 hours and is within the above numerical range, but is not within the above numerical range when drying is carried out under the other condition, it is also considered to conform to the above numerical range.

[0047] The crepe dough of the present invention may also contain a thickener. In addition to increasing the viscosity of the crepe dough, the thickener also plays a role in improving the texture such as imparting a moist feeling. As the thickener used in the present invention, thickeners that can be used in the food field can be used without particular limitation, and thickening polysaccharides are preferably used. Examples of thickening polysaccharides include alginic acid, sodium alginate, potassium alginate, propylene glycol alginate, gum arabic, tragacanth gum, karaya gum, Indian gum, arabinogalactan, locust bean gum, guar gum, tamarind gum, agar, carrageenan, xanthan gum, curdlan gum, gelatin, casein, carboxymethyl cellulose, methyl cellulose, pectin, agarose, glucomannan, chitin, chitosan, etc. One of them can be used alone or two or more of them can be used in combination. As preferred thickening polysaccharides, from the viewpoint of ensuring appropriate and stable viscosity, for example, xanthan gum, guar gum, carrageenan, etc. From the viewpoint of enhancing the above effects of the thickener, etc., the content of the thickener in the crepe dough of the present invention is preferably 0.05 to 1 part by mass, more preferably 0.1 to 0.5 part by mass, relative to 100 parts by mass of the cereal flours.

[0048] In addition, water-insoluble dietary fibers such as powdered cellulose can be used in the present invention, but it is not necessary to use them. In the case of assuming use, it can also be less than 0.05 parts by weight per 100 parts by weight of wheat flour.

[0049] The crepe dough of the present invention may also contain a leavening agent. As the leavening agent used in the present invention, leavening agents that can be used in the food field can be used without particular limitation. For example, sodium bicarbonate, ammonium carbonate, ammonium bicarbonate, fumaric acid, sodium fumarate, calcium dihydrogen phosphate, glucono-delta-lactone, tartaric acid, potassium bitartrate, sodium acid pyrophosphate, potassium alum, dipotassium hydrogen phosphate, etc. can be listed. One of them can be used alone or two or more of them can be used in combination. Starch and the like can also be contained in the leavening agent as a dispersant. As the leavening agent, commercially available baking powder can also be used. However, from the viewpoint of stably presenting a coarse mesh pattern, the content of the leavening agent in the crepe dough of the present invention is preferably low. Specifically, in the crepe dough of the present invention, the amount of the leavening agent is preferably 0.5 part by mass or less, more preferably 0.1 part by mass or less, relative to 100 parts by mass of the cereal flours.

[0050] The crepe dough of the present invention may also contain other ingredients in addition to the above ingredients. Examples of other ingredients include milk components, animal and vegetable fats and oils, powdered fats and oils, dietary fiber, salt, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, etc., and they can be appropriately combined. In the crepe dough of the present invention, the total amount of ingredients other than cereal flours, sugars, moisture, eggs, liquid fats and oils, emulsifiers, thickeners, and leavening agents is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, further preferably 20 parts by mass or less, particularly preferably 10 parts by mass or less, and most preferably 5 parts by mass or less relative to 100 parts by mass of cereal flours.

[0051] The crepe dough of the present invention preferably does not contain a combination of a specific powdered fat containing oil and a baking powder. The specific powdered fat containing oil refers to a powdered system composed of a sugar powder or a powder mainly composed of sugars and added water, which is heat-treated at the heating temperature for sugar crystallization to form porous amorphous particles, and a mixed oil and a monoglyceride with a melting point of 45°C or higher are added thereto to obtain a powdered fat containing oil. Examples of sugars in the powdered fat containing oil include the examples of sugars listed above, and at least one selected from monosaccharides, disaccharides, or polysaccharides is particularly preferred. Being mainly composed of sugars preferably means that the sugars are 50% by mass or more. Examples of oils and fats used in the powdered fat containing oil include, in addition to fats and oils that are solid or semi-solid at room temperature such as shortening and butter, the examples of liquid fats and oils listed above. The crepe dough of the present invention more preferably does not contain the following powdered fat containing oil: a powdered system composed of a sugar powder or a powder mainly composed of sugars and added water is heat-treated at the heating temperature for sugar crystallization to form porous amorphous particles, and a mixed oil is added thereto to obtain a powdered fat containing oil. It is further preferably free of porous amorphous particles mainly composed of sugars formed by sugar crystallization.

[0052] From the viewpoint of ensuring appropriate and stable viscosity, the crepe dough of the present invention preferably does not contain a combination of a dried and pulverized fermented dough and an oxidizing agent. The dried and pulverized fermented dough refers to a product obtained by drying a dough that has been previously fermented or by pulverizing a product obtained by freezing at low temperature and reduced pressure. In addition, examples of oxidizing agents include ascorbic acid and its salts, derivatives, chemically modified products, potassium bromate, lipoxygenase, glucose oxidase, etc. From the viewpoint of ensuring appropriate and stable viscosity, the crepe dough of the present invention preferably does not contain a fermented product of yeast or its processed product.

[0053] The crepe dough of the present invention preferably does not contain an oil-in-water type emulsified oil and fat composition, the oil-in-water type emulsified oil and fat composition containing an edible oil and fat, monoglyceryl fatty acid ester (M), α-amylase (A) with an optimum temperature of 50 to 80°C, xylanase (X) with an optimum temperature of 40 to 70°C, and water, wherein the content of the aforementioned edible oil and fat is 1 to 60% by mass, the content of the aforementioned monoglyceryl fatty acid ester (M) is 1 to 15% by mass, the content of the aforementioned α-amylase (A) is 30 to 5000 unit / 100 g, and the content of the aforementioned xylanase (X) is 10 to 500 unit / 100 g, which is preferable from the viewpoint of ensuring an appropriate and stable viscosity. More preferably, the crepe dough of the present invention more preferably does not contain a combination of α-amylase (A) with an optimum temperature of 50 to 80°C and xylanase (X) with an optimum temperature of 40 to 70°C.

[0054] When the temperature of the crepe dough of the present invention is 20 to 35°C, the viscosity of the crepe dough is, for example, preferably 15 to 60 dPa·s, more preferably 25 to 50 dPa·s. By setting the viscosity to a preferable value, a crepe skin with uneven surfaces can be obtained. The viscosity of the crepe dough can be measured, for example, using a rotational viscometer, a capillary viscometer, etc. The viscosity of the crepe dough in this specification refers to the viscosity measured by adjusting the product temperature of the dough to be measured to 25°C and using a single cylindrical rotational viscometer (B-type viscometer) according to a conventional method. For example, Viscotester VT-06 (manufactured by Rion Co., Ltd.) can be used as the B-type viscometer, the attached No. 1 rotor can be used as the rotor, the dough temperature can be adjusted to 25°C, and the measurement can be carried out 5 minutes after preparation.

[0055] The method for preparing the crepe dough of the present invention is not particularly limited. For example, the crepe dough of the present invention can be prepared using the "crepe mix containing cereal flours and sugars and containing 0.01 to 2 parts by mass of monoglyceride having a melting point of 45°C or higher per 100 parts by mass of cereal flours" (the crepe mix of the present invention) among the various components listed above. The crepe dough of the present invention can also be prepared by adding liquid oil and fat, eggs to the above-mentioned crepe mix, and adding an aqueous liquid to make it reach the above-mentioned moisture content. The crepe mix is a powder. In the crepe mix, the content of cereal flours is preferably 45% by mass to 90% by mass, more preferably 55% by mass to 80% by mass. The descriptions of cereal flours, sugars, and emulsifiers in the above-mentioned crepe dough can all be applied to the above-mentioned mix. Therefore, the types of cereal flours, sugars, and the ratio by amount relative to cereal flours, the types of emulsifiers and their compositions, and the ratio by amount relative to cereal flours can all be applied to the above-mentioned mix. In addition, for other powder raw materials in the crepe dough, such as thickeners or swelling agents, and the above-mentioned other components, the descriptions of their types and amounts can all be applied to the above-mentioned mix. Therefore, the types of thickeners or swelling agents and the ratio by amount relative to cereal flours can all be applied to the above-mentioned mix. In addition, in the above-mentioned mix, the preferred amount of powder components other than cereal flours, sugars, eggs, emulsifiers, thickeners, and swelling agents is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, further preferably 20 parts by mass or less, particularly preferably 10 parts by mass or less, and most preferably 5 parts by mass or less per 100 parts by mass of cereal flours.

[0056] Furthermore, similar to the crepe dough of the present invention, the mix of the present invention preferably does not contain the above-mentioned specific oil-containing powder, and more preferably does not contain the following oil-containing powder: an oil-containing powder obtained by heating a powdery system composed of a sugar powder or a powder mainly composed of sugars and added water at the heating temperature for sugar crystallization to form porous amorphous particles, and adding and mixing oil and fat thereto, and particularly preferably does not contain porous amorphous particles containing a sugar powder or mainly composed of sugars and formed by sugar crystallization. In addition, the mix of the present invention preferably does not contain a combination of a fermented dough dry powder and an oxidizing agent, and more preferably does not contain a fermented product of yeast or its processed product. In addition, it is preferably not contained in combination with α-amylase (A) having an optimum temperature of 50 to 80°C and xylanase (X) having an optimum temperature of 40 to 70°C.

[0057] The production and baking of the crepe dough of the present invention can be carried out in the same manner as in the past. The dough can be prepared by uniformly mixing cereal flours, sugars, eggs, liquid oils and emulsifiers, and any other optional ingredients as needed using a mixer or a hand whisk. The downtime is preferably set to 10 to 60 minutes. For example, the baking method can be carried out using a continuous crepe baking machine, or it can also be baked using a crepe pan, a frying pan, a hot plate, an oven, etc. However, from the viewpoint of the high economic effect of the present invention brought about by mass production, it is preferably carried out using a continuous crepe baking machine, and based on the following reasons, a drum baking machine is more preferred. The baking can be either on one side or on both sides. In the case of baking on one side, the following effects brought about by the crepe dough of the present invention can be more effectively exerted: a crepe skin with a light roasted color and white, having unevenness, being easily peeled off from a heating body such as a drum, and being easily peeled off during thawing when overlapping and freezing in a state of direct contact with each other, so it is preferred.

[0058] Regardless of whether it is baking on one side or on both sides, the baking conditions are preferably 150 to 170 °C and 10 to 40 seconds.

[0059] A continuous crepe baking machine refers to a device that can automatically and continuously produce crepes. As an example of a continuous crepe baking machine, there is a continuous crepe baking machine with a rotating drum, that is, a drum baking machine, and a pan-type continuous baking machine. A drum baking machine generally has a dough input section, a transfer drum, and a heating drum. The transfer drum and the heating drum are usually arranged close to each other with the directions of their rotating shafts being the same, and are rotated in opposite directions. A drum baking machine generally sends the dough from the dough input section to the transfer drum, forms the dough by attaching the dough to the transfer drum, and transfers the dough from the transfer drum to the heating drum for baking. In a drum baking machine, the dough input section is generally formed as a hopper. Generally, a drum baking machine uses a dough tank with a hopper adjacent to the transfer drum (for example, located below) to attach the dough to the transfer drum. Generally, a drum baking machine has a screw and a gear pump for transporting the dough from the dough input section to the transfer drum (the dough tank for attaching the dough to the transfer drum). A typical example of a drum baking machine is as follows Figure 2 shown. In Figure 2 the device, the dough is transported from the dough input hopper 1 to the transfer drum hopper 3 by a screw 2, and the dough in the transfer drum hopper 3 is transferred to the main body drum 5 that rotates simultaneously with the drum 4 through the transfer drum 4 and baked. The preferred drum rotation speed is, for example, 1 to 10 rpm, more preferably 1 to 6 rpm. This rotation speed is particularly suitable when the dough viscosity is in the above range. In addition, as the radius of the drum, for example, a radius in the range of 20 to 100 cm can be cited. As drum baking machines, there are known crepe forming machines "HT-30CN", "HT-15CN", "HT-45CN", etc. of Dai-Ei Giken Co., Ltd.

[0060] In a pan - type continuous baking machine, generally, the crepe - making dough discharged through the discharge part is continuously put into a plurality of pans and baked. As examples of pan - type continuous baking machines, "CR - 20", "CR - 2", "IH specification", etc. of Yamada Manufacturing Co., Ltd. are known.

[0061] The drum baking machine has the economic advantage of being able to mass - produce crepes with relatively small equipment. On the other hand, since it is usually baked without applying oil to the heating drum, compared with the case of baking with oil such as in the pan - type, the crepe - making dough is prone to burning, so it is difficult to peel off from the drum, and it is difficult to manufacture a crepe skin that is white and has a light baked color. However, as shown in the following embodiments, the crepe - making dough of the present invention can manufacture a crepe skin that has a light baked color, has a white or nearly white tone, is easy to peel off from the drum, and can be easily peeled even when overlapping and frozen in a state of direct contact with each other and thawed.

[0062] Examples

[0063] Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited by any of the following examples. In addition, as the rotating drum, a drum having a radius within the above - mentioned numerical range was used. In addition, the unit of the compounding amount in the following table is parts by mass.

[0064] (Examples 1 - 26, Comparative Examples 1 - 4)

[0065] The raw materials shown in Tables 1 - 4 were mixed according to the ratios shown in these tables and stirred with a mixer to prepare a flowable crepe - making dough with a dough temperature of 25°C and a dough viscosity of 25 - 50 dPa·s. The downtime was set to 10 minutes, and using the Figure 2 shown drum baking machine, it was baked on one side at 160°C for 25 seconds to obtain a crepe skin. The drum rotation speed was 1 - 6 rpm.

[0066] (Examples 27 - 33, Comparative Examples 5 and 6)

[0067] The raw materials shown in Table 5 were mixed according to the ratios shown in Table 5 and stirred with a mixer to prepare a flowable crepe - making dough with the dough viscosity shown in Table 5 at a dough temperature of 25°C. The downtime was set to 10 minutes, and using the Figure 2 shown drum baking machine, it was baked on one side at 160°C for 25 seconds to obtain a crepe skin. The drum rotation speed was 1 - 6 rpm.

[0068] <Raw materials used>

[0069] ·In the examples other than Examples 16 - 26 and the comparative examples, as the processed starch, etherified crosslinked starch from cassava was used.

[0070] ·In each of the examples and comparative examples, as the saccharide, granulated sugar was used. As the eggs, commercially available liquid eggs with an L* value of 76, an a* value of 11, and a b* value of 16 were used. Guar gum was used as the thickening polysaccharide. As the monoglycerides with melting points of 35°C, 45°C, 50°C, and 60°C, monoglyceryl monofatty acid esters with fatty acids having 16 or 18 carbon atoms were used as the fatty acids.

[0071] The ease of peeling of the baked crepe batter from the drum, the whiteness of the baked surface as the appearance of the obtained crepe batter, the coarseness of the mesh pattern, and the unevenness of the whole (baked surface and non - baked surface) were evaluated according to the following evaluation criteria. Furthermore, 10 pieces of the made crepe batters were overlapped in a state of direct contact with each other, wrapped in a plastic bag, and stored frozen for 30 days in this state, then completely thawed at room temperature, and the ease of peeling between the thawed batters was evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 1 - 5.

[0072] (Evaluation)

[0073] (Ease of peeling from the drum)

[0074] <Evaluation criteria>

[0075] 5 points: Peels cleanly.

[0076] 4 points: Easy to peel.

[0077] 3 points: Slightly adheres but can be peeled.

[0078] 2 points: Difficult to peel.

[0079] 1 point: Cannot be peeled.

[0080] (Ease of peeling after freezing and thawing)

[0081] <Evaluation criteria>

[0082] 5 points: Peels cleanly.

[0083] 4 points: Easy to peel.

[0084] 3 points: Slightly adheres but can be peeled.

[0085] 2 points: Difficult to peel.

[0086] 1 point: Cannot be peeled.

[0087] (Whiteness)

[0088] <Evaluation Criteria>

[0089] 5 points: White.

[0090] 4 points: Slightly colored on the contact surface with the heating element.

[0091] 3 points: Colored on the contact surface with the heating element.

[0092] 2 points: The whole turns light brown.

[0093] 1 point: Brown.

[0094] (Thickness of the mesh pattern)

[0095] <Evaluation Criteria>

[0096] 5 points: Presents a thick pattern.

[0097] 4 points: Presents a slightly thick pattern

[0098] 3 points: Presents a slightly thin pattern.

[0099] 2 points: Presents a thin pattern.

[0100] 1 point: Does not present a pattern.

[0101] (Surface unevenness)

[0102] <Evaluation Criteria>

[0103] 5 points: The unevenness is obvious.

[0104] 4 points: There is unevenness.

[0105] 3 points: Slightly has unevenness.

[0106] 2 points: Although flat, there is unevenness locally.

[0107] 1 point: Flat.

[0108]

[0109]

[0110]

[0111]

[0112]

[0113] Industrial Applicability

[0114] According to the present invention, it is possible to provide a crepe mix, a crepe dough, and a method for manufacturing a crepe skin that can obtain the following crepe skin. When the crepe skin is mass-produced using a drum baking machine, after baking, it is easily peeled off from the drum, and even when multiple pieces are overlapped and frozen in a state of direct contact with each other, the crepe skins are easily peeled off from each other after thawing, with good operability, a light baking color, and a white appearance.

Claims

1. A crepe dough, which contains cereal flours, sugars, eggs and liquid oils and fats, wherein, the water content is 120 to 360 parts by mass relative to 100 parts by mass of the cereal flours, relative to 100 parts by mass of the cereal flours, it contains 0.01 to 2 parts by mass of monoglyceride with a melting point of 45°C or higher and 0.01 to 2 parts by mass of lecithin, as the cereal flours, it combinatorially contains at least one selected from unprocessed starch and processed starch and wheat flour, and in 100 parts by mass of the total amount of the unprocessed starch, processed starch and wheat flour, the proportion of wheat flour is 10 to 50 parts by mass, the sugars are 15 to 75 parts by mass relative to 100 parts by mass of the cereal flours, the content of the liquid oils and fats is 5 to 70 parts by mass relative to 100 parts by mass of the cereal flours, the content of the eggs is 40 to 160 parts by mass relative to 100 parts by mass of the cereal flours.

2. The crepe dough according to claim 1, wherein, The mass ratio of the monoglyceride to the lecithin is 9:1 to 1:

1.

3. The crepe dough according to claim 1 or 2, wherein, The dough viscosity is 15 to 60 dPa·s.

4. The crepe dough according to claim 1 or 2, which is used for a continuous crepe baking machine.

5. A method for manufacturing a crepe skin, which has a step of baking the crepe dough according to any one of claims 1 to 4.

6. The method for manufacturing a crepe skin according to claim 5, wherein, The crepe dough is baked by using a continuous crepe baking machine having a rotating drum.

7. A crepe mixture, which contains cereal flours and sugars, wherein, relative to 100 parts by mass of the cereal flours, it contains 0.01 to 2 parts by mass of monoglyceride with a melting point of 45°C or higher and 0.01 to 2 parts by mass of lecithin, as the cereal flours, it combinatorially contains at least one selected from unprocessed starch and processed starch and wheat flour, and in 100 parts by mass of the total amount of the unprocessed starch, processed starch and wheat flour, the proportion of wheat flour is 10 to 50 parts by mass, the sugars are 15 to 75 parts by mass relative to 100 parts by mass of the cereal flours, the crepe mixture is used for preparing a crepe dough, which contains 5 to 70 parts by mass of liquid oils and fats and 40 to 160 parts by mass of eggs relative to 100 parts by mass of the cereal flours, and the water content is 120 to 360 parts by mass relative to 100 parts by mass of the cereal flours.

8. The crepe mix according to claim 7, wherein, The mass ratio of the monoglyceride to the lecithin is 9:1 to 1:1.

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