Pancake batter, oil-in-water emulsified oil composition for pancake batter, and method for producing pancake batter

Abstract

To provide pancake dough that can give a pancake having a large volume and a soft, good-melting, and moist texture, and a method for producing pancake dough.SOLUTION: Pancake dough contains enzyme-treated yolk. There is also provided a method for producing pancake dough by adding enzyme-treated yolk. The enzyme-treated yolk used herein is preferably an oil-in-water emulsified oil-and-fat composition containing enzyme-treated yolk. Also preferably, the oil-in-water emulsified oil-and-fat composition is an acidic oil-in-water emulsified oil-and-fat composition.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to pancake batter, an oil-in-water emulsified oil and fat composition for pancake batter, and a method for producing pancake batter. [Background technology]

[0002] Pancakes, waffles, dorayaki, and other pancakes are among the most basic bakery products, combining yeast-free bread with the ingredients of cake, creating something somewhere between bread and cake. The specific method of making them is simple: a liquid to paste-like batter made from flour and sugar, with added moisture (such as milk, eggs, and water), and auxiliary ingredients (such as fats, oils, and leavening agents), is baked in a frying pan or on a hot plate.

[0003] Pancakes are characterized by a dense interior and a heavy texture, unlike cakes such as sponge cakes and butter cakes, which use the foaming power of eggs and the creaming properties of fats and oils to create bubbles in the dough and then rise due to the expansion force when heated, or breads, which use the fermentation power of yeast or leavening agents to create bubbles in the dough and then rise due to the expansion force when heated.

[0004] In recent years, there has been a trend toward a preference for pancakes with a lighter, fluffier texture than before, and for this reason, methods have been proposed in which various emulsifiers are added (see, for example, Patent Documents 1 and 2) or a complex composed of a gelling agent, milk protein, and water is added (see, for example, Patent Document 3).

[0005] However, conventional methods were not sufficient to improve softness, melt-in-the-mouth texture, moistness, and volume. In addition, pancake batter has a high water content, so some added ingredients have poor dispersibility in the batter. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 05-015297 [Patent Document 2] Japanese Patent Application Laid-Open No. 2005-270040 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-304373 Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, an object of the present invention is to provide a pancake batter that can produce pancakes that are large in volume, soft, melt in the mouth, and have a moist texture, and a method for producing the pancake batter. [Means for solving the problem]

[0008] As a result of extensive investigations conducted by the present inventors to achieve the above object, they have found that the above problems can be solved by using enzyme-treated egg yolk, particularly in the form of an oil-in-water emulsion, in the production of pancake batter. That is, the present invention provides pancake batter containing enzyme-treated egg yolk.

[0009] The present invention also provides an oil-in-water emulsified oil composition for pancake batter, which contains enzyme-treated egg yolk. The present invention also provides a method for producing pancake batter using enzyme-treated egg yolk or an oil-in-water emulsified oil composition containing enzyme-treated egg yolk. [Effects of the Invention]

[0010] According to the present invention, pancakes that are large in volume, soft, melt in the mouth, and have a moist texture can be stably obtained. DETAILED DESCRIPTION OF THE INVENTION

[0011] The pancake batter of the present invention will be described in detail below. The pancake batter of the present invention contains enzyme-treated egg yolk, which enables the resulting pancakes to have a large volume, a soft texture that melts easily in the mouth, and a moist texture. First, the enzyme-treated egg yolk used in the present invention will be described.

[0012] As a substrate for preparing the enzyme-treated egg yolk, raw egg yolk, pasteurized egg yolk, salted egg yolk, or sweetened egg yolk can be used. Alternatively, egg raw materials containing egg yolk, such as whole eggs, can also be used. Furthermore, cholesterol-reduced egg yolk may be used as a substrate to reduce cholesterol in pancake batter or oil-in-water emulsified oil-and-fat compositions. In the present invention, egg yolk is preferred over whole eggs because a greater effect can be achieved with a small amount of addition. Even when an egg white component is contained, the amount is preferably 100 parts by mass or less, particularly preferably 50 parts by mass or less, per 100 parts by mass of egg yolk. Considering the flavor of the resulting pancakes and the suppression of microbial growth during the enzymatic reaction, salted egg yolk is particularly suitable, and preferably contains 3 to 20 mass% salt, as this makes it easier to achieve the above-mentioned effects of salting, and more preferably contains 5 to 15 mass% salt. The salt used in this case can be one or more types selected from rock salt, natural salt, organic salt, and refined salt.

[0013] In the above-mentioned enzyme-treated egg yolk, phospholipase A or protease can be used as the enzyme used in the enzymatic treatment of the egg yolk substrate. The above-mentioned phospholipase A, also known as phospholipid hydrolase, is an enzyme that catalyzes the reaction of decomposing phospholipids into lysophospholipids, and pancreatic juice from mammals such as pigs or commercially available phospholipase A derived from microorganisms can be used. The protease is an enzyme that catalyzes the reaction of hydrolyzing proteins, and commercially available proteases derived from plants, animals, or microorganisms can be used. The above-mentioned proteases can be classified into neutral proteases, alkaline proteases, and acidic proteases depending on the pH range of their optimum activity, and can also be classified into serine proteases, cysteine ​​proteases, metalloproteases, aspartic acid proteases, etc. depending on their site of action, and any of them can be used. Specific examples of proteases include trypsin, chymotrypsin, papain, pepsin, bromelain, pancreatin, subtilisin, thermolysin, collagenase, and alcalase. In the present invention, it is particularly preferable to use bromelain and / or alcalase, as these provide a softer, more easily melted in the mouth and a moist texture.

[0014] When treating egg yolk with an enzyme, phospholipase A alone, protease alone, or a combination of phospholipase A and protease may be used; however, using egg yolk treated with phospholipase A is preferred because it results in larger pancakes, and enzyme-treated egg yolk, which is treated with phospholipase A and protease, is particularly preferred because it results in the softness and melt-in-the-mouth texture of the resulting pancakes.

[0015] The pancake batter of the present invention contains the enzyme-treated egg yolk described above. The enzyme-treated egg yolk is preferably used in the form of an oil-in-water emulsified oil composition containing the enzyme-treated egg yolk, since this provides excellent homogeneous dispersibility in the pancake batter and allows for the production of pancakes that are larger in volume, softer, and melt in the mouth.

[0016] Hereinafter, the oil-in-water emulsified oil composition containing enzyme-treated egg yolk will be described. The content of enzyme-treated egg yolk in the oil-in-water emulsified oil composition of the present invention is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, and even more preferably 15 to 35% by mass. When the content of enzyme-treated egg yolk is 50% by mass or less, the viscosity of the obtained oil-in-water emulsion is less likely to increase, facilitating stable production during production of the oil-in-water emulsified oil composition and facilitating homogeneous dispersion in batter, particularly during production of pancake batter. Furthermore, when the content of enzyme-treated egg yolk is 5% by mass or more, the effects of the present invention are more easily achieved.

[0017] The oils and fats used in the oil phase of the oil-in-water emulsified oil-and-fat composition may be any edible oil or fat, and typical examples include animal and vegetable oils such as soybean oil, rapeseed oil, corn oil, cottonseed oil, olive oil, peanut oil, rice oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, palm oil, palm kernel oil, coconut oil, monkey fat, mango fat, milk fat, beef tallow, lard, and fish oil. Furthermore, one or more of these oils and fats that have been subjected to physical or chemical treatments such as hardening, fractionation, and interesterification can be used. In the present invention, the use of interesterified oils and fats is preferred because it provides excellent uniform dispersibility in pancake batter and makes it possible to obtain pancakes that are soft, moist, and yet have a good crispness. Good crispness is also preferred because it makes it easier to suppress stickiness under conditions that tend to cause stickiness, such as increasing the weight of the batter to increase the volume.

[0018] In the present invention, the use of interesterified oils and fats as the oils and fats is preferred because it provides excellent uniform dispersibility in pancake batter and makes it possible to obtain pancakes that are soft, moist, and yet crisp. When interesterified oils and fats are contained, the amount of interesterified oil and fat is preferably 10% by mass or more, preferably 15% by mass or more, of the oil and fat, in order to improve the above-mentioned effects of adding the interesterified oil and fat. Regarding the upper limit, in order to suppress thickening during the production of an oil-in-water emulsion when the oil content is high, it is preferred that the amount of interesterified oil be 80% by mass or less, preferably 60% by mass or less, of the oil and fat.

[0019] The oil content in the oil-in-water emulsified oil composition is preferably 15 to 80% by mass, more preferably 15 to 65% by mass, and even more preferably 15 to 60% by mass. By setting the fat / oil content to 15% by mass or more, softer pancakes can be obtained. Furthermore, by setting the fat / oil content to 80% by mass or less, it is possible to prevent a decrease in the emulsion stability of the oil-in-water emulsified fat / oil composition, and also to prevent the resulting pancakes from becoming too oily. Note that the fat / oil content referred to in this specification refers to the amount of fat / oil contained in fat / oil-containing components such as enzyme-treated egg yolk.

[0020] The above oil-in-water emulsified oil composition is preferably prepared by using an acid or an acidulant, and if necessary, water, to adjust the pH of the aqueous phase to an acidic level, since this allows for the production of pancakes that are soft, moist, and yet crisp. This is also preferable because it improves the shelf life of the oil-in-water emulsified oil composition itself and reduces the bitterness of the enzyme-treated egg yolk. In this specification, an oil-in-water emulsified oil composition having an acidic pH in the aqueous phase is also referred to as an "acidic oil-in-water emulsified oil composition." Examples of acids or acidulants used to adjust the pH include lactic acid, citric acid, gluconic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, ascorbic acid, vinegar (acetic acid), fruit juice, and fermented milk. These can be used alone or in combination of two or more. However, the use of vinegar (acetic acid) is preferred because it has the greatest effect of improving shelf life even when added in small amounts.

[0021] Here, the pH of the aqueous phase of the oil-in-water emulsified oil composition is preferably in the range of 2.5 to 6.0, more preferably 3.0 to 5.5, and most preferably 3.5 to 5.0. A pH of 2.5 or higher can prevent the resulting pancakes from having an excessively strong sour taste, further preventing the pancakes from floating poorly and becoming small in volume. Furthermore, a pH of 6.0 or lower can stably achieve the effects of acidification. The pH is measured for the oil-in-water emulsified oil composition at 20°C. In the oil-in-water emulsified oil composition, the amounts of the acid or acidulant and the water may be appropriately selected depending on the type of acid used so that the aqueous phase has an acidic pH, preferably a pH of 2.5 to 6.0, but preferably the amounts of the acid and acidulant used are selected from the ranges of 0.1 to 20% by mass, and the water content is selected from the ranges of 7 to 70% by mass. Here, the water content includes the amount of water contained in water-containing raw materials such as sugars, enzyme-treated egg yolk, and acidulant.

[0022] Furthermore, by using preferably 1 to 35% by mass, more preferably 5 to 30% by mass, and even more preferably 5 to 25% by mass of sugars in the oil-in-water emulsified oil composition, the resulting pancakes can have a softer and moister texture. By keeping the sugar content at 35% by mass or less, a significant increase in the viscosity of the resulting oil-in-water emulsified oil composition can be prevented, which not only prevents a decrease in homogeneous dispersibility in pancake batter but also prevents the pancake batter from burning when heated. Furthermore, by keeping the sugar content at 1% by mass or more, the oil-in-water emulsion of the oil-in-water emulsified oil composition can be stabilized.

[0023] When the sugar used is liquid, the above content is calculated based on the solid content. The sugars mentioned above include white sugar, granulated sugar, powdered sugar, sucrose, liquid sugar, honey, glucose, fructose, brown sugar, maltose, lactose, enzyme-saccharified starch syrup, acid-saccharified starch syrup, reduced lactose, sorbitol, xylitol, maltitol, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohols, branched oligosaccharide alcohols, highly saccharified reduced starch syrup, reduced maltose starch syrup, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, xylitol Examples of suitable oligosaccharides include sucrose, trehalose, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, xylooligosaccharides, arabinose, palatinose oligosaccharides, agarooligosaccharides, chitin oligosaccharides, lactosaccharose oligosaccharides, molasses, isomaltooligosaccharides, maltooligosaccharides, coupling sugar, raffinose, lactulose, theandeoligosaccharides, and gentiooligosaccharides. One or more selected from these may be used.

[0024] Furthermore, in the oil-in-water emulsified oil and fat composition, any raw materials other than those mentioned above can be used as long as they do not impair the object of the present invention. Such other raw materials include egg yolk other than enzyme-treated egg yolk, egg white, lecithin, emulsifiers such as glycerin fatty acid esters, milk and dairy products, thickening agents, high-intensity sweeteners, salt, starches, grains, inorganic salts, organic acid salts, enzymes, diglycerides, plant sterols, plant sterol esters, fruit juice, concentrated fruit juice, fruit juice powder, dried fruit, fruit pulp, vegetables, vegetable juice, spices, spice extracts, herbs, linear dextrin / dextrins, cocoa and cocoa products, coffee and coffee products, various other food ingredients, flavorings, bittering agents, seasonings, coloring agents, preservatives, antioxidants, pH adjusters, sequestering agents, strengthening agents, etc. The amount of the other raw materials used can be appropriately selected depending on the intended use, but is preferably 15% by mass or less in total in the oil-in-water emulsified oil composition.

[0025] The oil-in-water emulsified oil and fat composition can be obtained, for example, as follows. First, an aqueous phase is prepared by dispersing and dissolving water-soluble components, such as enzyme-treated egg yolk and, if necessary, acids, acidulants, sugars, salt, and spices such as mustard powder, in a water-containing liquid such as water. Furthermore, an oil phase is prepared by dispersing, if necessary, oil-soluble components and thickening stabilizers in an oil or fat such as liquid oil or interesterified oil. Next, the oil phase is added to the aqueous phase while stirring to obtain an oil-in-water preliminary emulsion. The oil-in-water preliminary emulsion is then treated with an emulsifier such as a colloid mill or a homogenizer such as a homogenizer for final emulsification, thereby obtaining the oil-in-water emulsified oil and fat composition.

[0026] The average particle size of the oil particles in the oil-in-water emulsified oil composition is preferably 20 μm or less, more preferably 10 μm or less, and most preferably 5 μm or less. A particle size exceeding 20 μm is undesirable because it tends to reduce the emulsion stability of the oil-in-water emulsified oil composition and may cause oil separation during storage. The average particle size can be measured, for example, using a laser diffraction particle size distribution analyzer (SALD-2100) manufactured by Shimadzu Corporation or an optical microscope.

[0027] The pancake batter of the present invention contains the enzyme-treated egg yolk or the oil-in-water emulsified oil-and-fat composition containing the enzyme-treated egg yolk. Specifically, the pancake batter is prepared by kneading the enzyme-treated egg yolk or the oil-in-water emulsified oil-and-fat composition containing the enzyme-treated egg yolk.

[0028] The pancakes of the present invention include crepes, waffles, pancakes, taiyaki, taikoyaki, momijiyaki, ningyoyaki, imagawayaki, uzumeyaki, dorayaki, okonomiyaki, takoyaki, etc., but pancakes are preferred because they can provide a significant improvement in texture.

[0029] The amount of the enzyme-treated egg yolk or the oil-in-water emulsified oil composition containing the enzyme-treated egg yolk used in the pancake batter of the present invention is preferably 0.2 to 50 parts by mass, more preferably 0.5 to 15 parts by mass, and most preferably 1 to 7 parts by mass of the enzyme-treated egg yolk per 100 parts by mass of the cereal flour used in the pancake batter.

[0030] When used as an oil-in-water emulsified oil composition, the amount used is preferably 1 to 150 parts by mass, more preferably 5 to 50 parts by mass, and most preferably 5 to 30 parts by mass of the oil-in-water emulsified oil composition per 100 parts by mass of the cereal flour used in the pancake batter.

[0031] The flour used in the pancake batter is not particularly limited, but examples include wheat flour such as weak flour, medium-strength flour, and strong flour, as well as wheat germ, whole wheat flour, wheat bran, durum flour, barley flour, rice flour, rye flour, whole rye flour, soybean flour, and Job's tears flour, and it is preferable to use one or more types selected from these. In the present invention, it is preferable to use wheat flour such as weak flour, medium-strength flour, and strong flour.

[0032] In addition to the enzyme-treated egg yolk, the enzyme-treated egg yolk-containing oil-in-water emulsified oil and fat composition, and the grain flour, the pancake batter of the present invention can appropriately use ingredients such as sugars, sweeteners, milk and dairy products, oils and fats, leavening agents, eggs other than enzyme-treated egg yolk, water, salt, starches, emulsifiers, seasonings, spices, flavorings, colorings, cocoa, chocolate, nuts, matcha green tea, black tea, coffee, tofu, soybean flour, beans, vegetables, fruit, fruit juice, jam, fruit sauce, fruit, herbs, meat, seafood, preservatives, and shelf life improvers.

[0033] Examples of the sugars that can be used include glucose, fructose, sucrose, maltose, enzyme-saccharified starch syrup, lactose, reduced starch syrup, isomerized liquid sugar, sucrose-bound starch syrup, oligosaccharides, sorbitol, reduced lactose, trehalose, xylose, xylitol, maltitol, erythritol, mannitol, fructooligosaccharides, soybean oligosaccharides, galactooligosaccharides, lactoferrin oligosaccharides, raffinose, lactulose, palatinose oligosaccharides, dextrin, etc. In the present invention, one or more selected from these can be used.

[0034] The sweetener may be sucralose, acesulfame potassium, stevia, aspartame, etc. In the present invention, one or more selected from these may be used.

[0035] Examples of the milk and dairy products that can be used include raw milk, cow's milk, special cow's milk, raw goat's milk, pasteurized goat's milk, raw sheep's milk, partially skimmed milk, skim milk, processed milk, cream, cheese, concentrated whey, ice cream, concentrated milk, concentrated skim milk, unsweetened condensed milk, unsweetened condensed skim milk, sweetened condensed skim milk, whole milk powder, skim milk powder, cream powder, whey powder, protein-enriched whey powder, buttermilk powder, sweetened milk powder, modified milk powder, fermented milk, lactic acid bacteria beverages, dairy beverages, calcium caseinate, sodium caseinate, potassium caseinate, magnesium caseinate, whey protein concentrate, total milk protein, etc. In the present invention, one or more selected from these can be used.

[0036] Examples of the fats and oils that can be used include margarine, shortening, butter, powdered fats and oils, liquid oils, etc. In the present invention, one or more types selected from these can be used.

[0037] Examples of leavening agents that can be used include carbonates such as sodium bicarbonate and ammonium carbonate, and those to which one or more of the following have been added: tartaric acid, sodium bicarbonate, monobasic sodium phosphate, monobasic calcium phosphate, fumaric acid, sodium fumarate, potassium fumarate, sodium citrate, calcium citrate, ammonium citrate, gluconodeltalactone, sodium gluconate, potassium gluconate, ammonium gluconate, and calcined alum, or starches have also been added. Commercially available baking powders can also be used. In the present invention, one or more of these can be used.

[0038] Examples of eggs that can be used other than the enzyme-treated egg yolk include whole eggs, raw egg yolks, raw egg whites, pasteurized whole eggs, pasteurized egg yolks, salted whole eggs, salted egg yolks, sweetened whole eggs, sweetened egg yolks, egg yolk powder, powdered whole eggs, egg white powder, etc. In the present invention, one or more types selected from these can be used.

[0039] The pancake batter of the present invention can be produced, for example, by blending the above-mentioned cereal flour with the enzyme-treated egg yolk and / or the oil-in-water emulsified oil-and-fat composition containing the enzyme-treated egg yolk, and, if necessary, the other ingredients described above, and mixing them. Alternatively, the hot cake can also be produced by incorporating the enzyme-treated egg yolk or the oil-in-water emulsified oil composition containing the enzyme-treated egg yolk, and, if necessary, the other ingredients described above, into a commercially available hot cake mix and mixing them.

[0040] Pancakes can be prepared by heating the pancake batter of the present invention in the same manner as conventional pancake batter, using a frying pan, a hot plate, or a hot baking tray or baking mold such as a waffle mold, a taiyaki mold, or an imagawayaki mold. The pancakes thus obtained are large in volume, soft, melt-in-the-mouth and have a good flavor. The resulting pancakes can be stored in a refrigerator or freezer, or can be heated in a microwave oven after storage. [Example]

[0041] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples. The pH values ​​below were measured for emulsified oil and fat compositions at 20°C. The average particle size of the oil particles is D50 on a volume basis, measured using a laser particle size distribution analyzer manufactured by Shimadzu Corporation.

[0042] <Production of oil-in-water emulsified oil composition> [Production Example 1] An aqueous phase was prepared by mixing 20 parts by weight of sugar-mixed fructose-glucose syrup (75% by weight sugar solids), 2 parts by weight of vinegar (15% by weight acetic acid content), and 25 parts by weight of 10% by weight enzyme-treated (phospholipase A-treated) salted egg yolk. Separately, an oil phase was prepared by mixing 40 parts by weight of rapeseed salad oil and 13 parts by weight of randomly interesterified palm superolein oil. The oil phase was then added to the aqueous phase while stirring to obtain an oil-in-water preliminary emulsion. This was emulsified and homogenized in a colloid mill to obtain an acidic oil-in-water emulsified oil / fat composition A having an average oil particle size of 3 μm or less and a pH of 4.0. The 10% by weight salted egg yolk is egg yolk containing 10% by weight of salt.

[0043] [Production Example 2] An acidic oil-in-water emulsified oil composition B having an average oil particle size of 3 μm or less and a pH of 4.0 was obtained using the same formulation and manufacturing method as in Manufacturing Example 1, except that the 40 parts by mass of rapeseed salad oil and 13 parts by mass of randomly interesterified palm superolein oil in Manufacturing Example 1 were replaced with 53 parts by mass of rapeseed salad oil.

[0044] [Production Example 3] An acidic oil-in-water emulsified oil composition C having an average oil particle size of 3 μm or less and a pH of 4.0 was obtained using the same formulation and production method as in Production Example 1, except that 25 parts by mass of 10% by mass enzyme-treated (treated with phospholipase A) salted egg yolk in Production Example 1 was replaced with 25 parts by mass of 10% by mass enzyme-treated (treated with phospholipase A and protease). Alcalase was used as the protease.

[0045] [Production Example 4] An oil-in-water emulsified oil composition D having an average oil particle size of 3 μm or less and a pH of 7 was obtained using the same formulation and manufacturing method as in Production Example 1, except that 2 parts by mass of vinegar (acetic acid content 15% by mass) in Production Example 1 was replaced with 2 parts by mass of water.

[0046] [Production Example 5] An acidic oil-in-water emulsified oil composition E having an average oil particle size of 3 μm or less and a pH of 4.0 was obtained using the same formulation and manufacturing method as in Production Example 1, except that 25 parts by mass of 10% by mass salted egg yolk that had been enzyme-treated (treated with phospholipase A) in Production Example 1 was replaced with 25 parts by mass of 10% by mass salted egg yolk.

[0047] <Pancake batter and pancake production> Example 1 25 parts by mass of sugar, 15 parts by mass of liquid sugar (75% sugar solids), 100 parts by mass of milk, 35 parts by mass of whole eggs (net), and 15 parts by mass of the oil-in-water emulsified oil-and-fat composition A were placed in a mixer bowl, and the bowl was set in a tabletop mixer. Using a wire whisk, the bowl was mixed at low speed for 1 minute and then at medium speed for 2 minutes. 100 parts by mass of pre-mixed soft flour and 4 parts by mass of baking powder were then added and mixed at low speed for 1 minute to obtain pancake batter A of the present invention. The sugar, liquid sugar, milk, whole egg, and oil-in-water emulsified oil composition were homogeneously mixed at medium speed for 1 minute, and the homogeneous dispersibility of oil-in-water emulsified oil composition A in the pancake batter was extremely good. 40 g of each of the obtained pancake batters A was squeezed onto a hot plate and baked at a constant heat for 2 minutes (1 minute 30 seconds on the front and 30 seconds on the back) to obtain pancakes A. The resulting pancake A was uniform in shape, large in volume, and had a good appearance. The resulting pancake A was evaluated for texture (softness, melt-in-the-mouth texture, moistness, and crispness) using the following evaluation method and criteria. The results are shown in Table 1.

[0048] Example 2 Pancake batter B of the present invention was obtained according to the formulation and production method of Example 1, except that oil-in-water emulsified oil-and-fat composition B was used instead of oil-in-water emulsified oil-and-fat composition A. The sugar, liquid sugar, milk, whole egg, and oil-in-water emulsified oil composition were homogeneously mixed at medium speed for 2 minutes, and the oil-in-water emulsified oil composition B was well dispersed homogeneously in the pancake batter. 40 g of each of the obtained pancake batters B was squeezed onto a hot plate and baked at a constant heat for 2 minutes (1 minute 30 seconds on the front and 30 seconds on the back) to obtain pancakes B. The resulting pancake B was slightly less floaty than pancake A, but was well-formed, had a large volume, and presented a good appearance. The resulting pancake B was evaluated for texture (softness, melt-in-the-mouth texture, moist texture, crispness) in the same manner as in Example 1, and the evaluation results are shown in Table 1.

[0049] Example 3 Pancake batter C of the present invention was obtained according to the formulation and production method of Example 1, except that oil-in-water emulsified oil-and-fat composition C was used instead of oil-in-water emulsified oil-and-fat composition A. The sugar, liquid sugar, milk, whole egg, and oil-in-water emulsified oil composition were homogeneously mixed at medium speed for 1 minute, and the homogeneous dispersibility of oil-in-water emulsified oil composition C in the pancake batter was extremely good. 40 g of each of the obtained pancake batters C was squeezed onto a hot plate and baked at a constant heat for 2 minutes (1 minute 30 seconds on the front and 30 seconds on the back) to obtain pancakes C. The resulting pancake C was uniform in shape, large in volume, and had a good appearance. The resulting pancake C was evaluated for texture (softness, melt-in-the-mouth texture, moist texture, crispness) in the same manner as in Example 1, and the evaluation results are shown in Table 1.

[0050] Example 4 Pancake batter D of the present invention was obtained according to the formulation and production method of Example 1, except that oil-in-water emulsified oil-and-fat composition D was used instead of oil-in-water emulsified oil-and-fat composition A. The sugar, liquid sugar, milk, whole egg, and oil-in-water emulsified oil composition were homogeneously mixed at medium speed for 1 minute, and the homogeneous dispersibility of oil-in-water emulsified oil composition D in the pancake batter was extremely good. 40 g of each of the obtained pancake batters D was squeezed onto a hot plate and baked at a constant heat for 2 minutes (1 minute 30 seconds on the front and 30 seconds on the back) to obtain pancakes D. The resulting pancake D was uniform in shape, large in volume, and had a good appearance. The resulting pancake D was evaluated for texture (softness, melt-in-the-mouth texture, moist texture, crispness) in the same manner as in Example 1, and the evaluation results are shown in Table 1.

[0051] Comparative Example 1 Comparative example pancake batter E was obtained according to the formulation and production method of Example 1, except that oil-in-water emulsified oil-and-fat composition E was used instead of oil-in-water emulsified oil-and-fat composition A. Sugar, liquid sugar, milk, whole egg, and the oil-in-water emulsified oil composition were homogeneously mixed at medium speed for 2 minutes, and the oil-in-water emulsified oil composition E was well dispersed homogeneously in the pancake batter. 40 g of each of the obtained pancake batters E was squeezed onto a hot plate and baked at a constant heat for 2 minutes (1 minute 30 seconds on the front and 30 seconds on the back), to obtain pancakes E. The resulting pancake E was irregular in shape, small in volume, and had a poor appearance. The resulting pancake E was evaluated for texture (softness, melt-in-the-mouth texture, moist texture, crispness) in the same manner as in Example 1, and the evaluation results are shown in Table 1.

[0052] Example 5 Pancake batter F of the present invention was obtained according to the formulation and production method of Example 1, except that oil-in-water emulsified oil composition E was used instead of oil-in-water emulsified oil composition A, and 3.75 parts by mass of the enzyme-treated egg yolk used in producing oil-in-water emulsified oil composition A was added. Sugar, liquid sugar, milk, whole egg, oil-in-water emulsified oil composition, and enzyme-treated egg yolk were not mixed after 2 minutes at medium speed, but were homogeneously mixed after 3 minutes. The homogeneous dispersibility of the enzyme-treated egg yolk and oil-in-water emulsified oil composition was inferior to that of the oil-in-water emulsified oil composition containing enzyme-treated egg yolk, but was almost good. 40 g of each of the obtained pancake batters F was squeezed onto a hot plate and baked at a constant heat for 2 minutes (1 minute 30 seconds on the front and 30 seconds on the back) to obtain pancakes F. The resulting pancake F was slightly less floated than pancake A, but was well-formed, had a large volume, and presented a good appearance. The resulting pancake F was evaluated for texture (softness, melt-in-the-mouth texture, moist texture, crispness) in the same manner as in Example 1, and the evaluation results are shown in Table 1.

[0053] Example 6 Pancake batter G of the present invention was obtained according to the formulation and manufacturing method of Example 1, except that no oil-in-water emulsified oil composition A was added, and 3.75 parts by mass of the enzyme-treated egg yolk and 8 parts by mass of the liquid oil used in producing oil-in-water emulsified oil composition A were added. Sugar, liquid sugar, milk, whole egg, enzyme-treated egg yolk, and liquid oil were not mixed after 2 minutes at medium speed, but were homogeneously mixed after 3 minutes at medium speed. The homogeneous dispersibility of the enzyme-treated egg yolk was inferior to that of the oil-in-water emulsified oil composition containing enzyme-treated egg yolk, but was almost good. 40 g of each of the obtained pancake batters G was squeezed onto a hot plate and baked at a constant heat for 2 minutes (1 minute 30 seconds on the front and 30 seconds on the back) to obtain pancake G. The resulting pancake G was slightly less floated than pancake A, but was well-balanced in shape, had a large volume, and presented a good appearance. The resulting pancake G was evaluated for texture (softness, melt-in-the-mouth texture, moist texture, crispness) in the same manner as in Example 1, and the evaluation results are shown in Table 1.

[0054] Comparative Example 2 Comparative example pancake batter H was obtained according to the formulation and manufacturing method of Example 1, except that no oil-in-water emulsified oil composition A was added, and 3.75 parts by mass of 10% by mass salted egg yolk and 8 parts by mass of liquid oil were added. Sugar, liquid sugar, milk, whole eggs, 10% by mass salted egg yolk, and liquid oil could not be mixed at medium speed for 2 minutes, but even when the mixing time was extended to 3 minutes, they were not mixed homogeneously, and the homogeneous dispersion of salted egg yolk was poor. 40 g of each of the obtained pancake batter H was squeezed onto a hot plate and baked at a constant heat for 2 minutes (1 minute 30 seconds on the front and 30 seconds on the back) to obtain pancake H. The resulting pancake H was even less floated than pancake E, and had an irregular shape, a small volume, and a poor appearance. The resulting pancake H was evaluated for texture (softness, melt-in-the-mouth texture, moist texture, crispness) in the same manner as in Example 1, and the evaluation results are shown in Table 1.

[0055] <How to evaluate pancakes> The pancakes obtained using the pancake batters of Examples 1 to 6 and Comparative Examples 1 and 2 were evaluated for texture (softness, melt-in-the-mouth texture, moistness, and crispness) by 17 panelists using the following evaluation methods and criteria. The total scores were used as the evaluation score, and the results are shown in Table 1 below. 61~68 points: ◎+, 51~60 points: ◎, 34~50 points: ○, 17~33 points: △, 16 points or less: ×

[0056] (Pancake evaluation criteria) (1) Texture (softness) 4 points...extremely good. 3 points...Good. 2 points...slightly bad. 1 point...bad. 0 points...extremely poor.

[0057] (2) Texture (melts in the mouth): 4 points...extremely good. 3 points...Good. 2 points...A slight drag is felt. 1 point...Strong pull. 0 points...extremely strong pull.

[0058] (3) Texture (moistness): 4 points...extremely good. 3 points...Good. 2 points: Feels a little dry 1 point: Dry texture 0 points...very dry.

[0059] (4) Texture (crispness): 4 points: Extremely crisp 3 points...clear 2 points...slightly sticky 1 point...very sticky 0 points...very sticky.

[0060] [Table 1]

Claims

1. An oil-in-water emulsified oil composition for use in kneading pancake batter, comprising enzyme-treated egg yolk, The pancakes are crepes, waffles, pancakes, taiyaki, taikoyaki, momijiyaki, ningyoyaki, imagawayaki, uzumeyaki, dorayaki, okonomiyaki or takoyaki. Oil-in-water emulsified fat composition.

2. The oil-in-water emulsified oil composition for use in kneading batter for pancakes according to claim 1, wherein the oil-in-water emulsified oil composition is an acidic oil-in-water emulsified oil composition.

3. The oil-in-water emulsified oil composition for use in kneading pancake batter according to claim 1 or 2, wherein the oil-in-water emulsified oil composition contains an interesterified oil.

4. The oil-in-water emulsified oil composition for kneading pancake dough according to any one of claims 1 to 3, wherein the oil content of the oil-in-water emulsified oil composition is 15 to 80% by mass.

5. The oil-in-water emulsified oil composition for kneading pancake dough according to any one of claims 1 to 4, wherein the sugar content of the oil-in-water emulsified oil composition is 1 to 35% by mass.

6. The oil-in-water emulsified oil composition for use in kneading pancake batter according to any one of claims 1 to 5, wherein the content of the enzyme-treated egg yolk in the oil-in-water emulsified oil composition is 15% by mass or more and 35% by mass or less.

7. A pancake batter containing an oil-in-water emulsified oil composition containing enzyme-treated egg yolk, wherein the pancake batter is kneaded with the oil-in-water emulsified oil composition, The pancakes are crepes, waffles, pancakes, taiyaki, taikoyaki, momijiyaki, ningyoyaki, imagawayaki, uzumeyaki, dorayaki, okonomiyaki or takoyaki. Pancake batter.

8. A method for producing pancake batter, comprising kneading an oil-in-water emulsified oil composition containing enzyme-treated egg yolk, The pancakes are crepes, waffles, pancakes, taiyaki, taikoyaki, momijiyaki, ningyoyaki, imagawayaki, uzumeyaki, dorayaki, okonomiyaki or takoyaki. A method for producing pancake batter.

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