JP2023144050A - Pancake and pancake premix - Google Patents
Pancake and pancake premix Download PDFInfo
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- JP2023144050A JP2023144050A JP2023132431A JP2023132431A JP2023144050A JP 2023144050 A JP2023144050 A JP 2023144050A JP 2023132431 A JP2023132431 A JP 2023132431A JP 2023132431 A JP2023132431 A JP 2023132431A JP 2023144050 A JP2023144050 A JP 2023144050A
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- hydroxypropylated
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、パンケーキおよびパンケーキプレミックスに関する。 The present invention relates to pancakes and pancake premixes.
折り曲げたパンケーキにカスタードクリームやアイスクリームなどのフィリングをサンドした菓子において、折り曲げた部分が割れると外観上好ましくない。特にアイスクリームのように冷たいものをはさむ場合、割れが生じやすい。また、保存、流通、販売のために、パンケーキは、多くの場合、冷凍保存していたものを解凍して使用されるが、解凍後時間が経った場合にも割れが生じやすくなる。パンケーキの割れ防止のための方法として、特許文献１では、生地の混合条件を調整してパンケーキの内相膜を厚く、かつ不均一な、粗い目の気泡組織にする方法が開示されている。 In a confectionery in which a folded pancake is sandwiched with a filling such as custard cream or ice cream, if the folded part breaks, the appearance is unfavorable. Cracks are particularly likely to occur when sandwiching something cold like ice cream. In addition, pancakes are often frozen and thawed for storage, distribution, and sales, but they also tend to crack after a period of time has passed after thawing. As a method for preventing pancakes from cracking, Patent Document 1 discloses a method of adjusting the mixing conditions of the dough to make the inner phase membrane of the pancakes thick, non-uniform, and have a coarse cell structure. There is.
本発明の課題は、折り曲げたときに割れが生じないパンケーキを提供することである。 An object of the present invention is to provide a pancake that does not crack when folded.
本発明者は、上記課題の解決のための鋭意検討の過程で、パンケーキの原料の粉の組成を調整することにより、折り曲げたときの割れが生じにくくなることを見出した。本発明者らはこれらの知見に基づいて、さらに検討を重ね、本発明を完成させた。
具体的には、本発明は、以下の[１]から[１４]を提供するものである。
In the course of intensive research to solve the above problems, the present inventors discovered that by adjusting the composition of the flour used as the raw material for pancakes, cracks are less likely to occur when folded. Based on these findings, the present inventors conducted further studies and completed the present invention.
Specifically, the present invention provides the following [1] to [14].
[１]小麦粉を含む生地を焼成して製造されるパンケーキであって、
上記生地がヒドロキシプロピル化澱粉を含むパンケーキ。
[２]ヒドロキシプロピル化澱粉がヒドロキシプロピル化リン酸架橋澱粉である[１]に記載のパンケーキ。
[３]ヒドロキシプロピル化澱粉がタピオカ澱粉の加工澱粉である[１]または[２]に記載のパンケーキ。
[４]上記生地において上記小麦粉１００質量部に対し上記ヒドロキシプロピル化澱粉が１質量部～２００質量部である[１]～[３]のいずれかに記載のパンケーキ。
[５]上記生地において上記小麦粉１００質量部に対し上記ヒドロキシプロピル化澱粉が１２０質量部～２００質量部である[１]～[３]のいずれかに記載のパンケーキ。
[６]冷凍パンケーキである[１]～[５]のいずれかに記載のパンケーキ。
[７][１]～[５]のいずれかに記載のパンケーキを折り曲げること、および
折り曲げた上記パンケーキの内側面の上下でフィリングを挟むことを含む
上記パンケーキで上記フィリングをサンドした食品の製造方法。
[1] A pancake manufactured by baking dough containing flour,
A pancake in which the above dough contains hydroxypropylated starch.
[2] The pancake according to [1], wherein the hydroxypropylated starch is a hydroxypropylated phosphate crosslinked starch.
[3] The pancake according to [1] or [2], wherein the hydroxypropylated starch is a modified starch of tapioca starch.
[4] The pancake according to any one of [1] to [3], wherein the hydroxypropylated starch is contained in the dough in an amount of 1 part by mass to 200 parts by mass based on 100 parts by mass of the wheat flour.
[5] The pancake according to any one of [1] to [3], wherein the hydroxypropylated starch is contained in the dough in an amount of 120 parts by mass to 200 parts by mass based on 100 parts by mass of the wheat flour.
[6] The pancake according to any one of [1] to [5], which is a frozen pancake.
[7] A food product in which the above-mentioned filling is sandwiched between the above-mentioned pancakes, which includes folding the pancake according to any one of [1] to [5], and sandwiching the filling above and below the inner surface of the folded pancake. manufacturing method.
[８][６]に記載のパンケーキを解凍すること
解凍した上記パンケーキを折り曲げること、および
折り曲げた上記パンケーキの内側面の上下でフィリングを挟むことを含む
上記パンケーキで上記フィリングをサンドした食品の製造方法。
[９]小麦粉およびヒドロキシプロピル化澱粉を含むパンケーキプレミックス。
[１０]ヒドロキシプロピル化澱粉がヒドロキシプロピル化リン酸架橋澱粉である[９]に記載のパンケーキプレミックス。
[１１]ヒドロキシプロピル化澱粉がタピオカ澱粉の加工澱粉である[９]または[１０]に記載のパンケーキプレミックス。
[１２]上記小麦粉１００質量部に対し上記ヒドロキシプロピル化澱粉が１質量部～２００質量部である[９]～[１１]のいずれかに記載のパンケーキプレミックス。
[１３]上記小麦粉１００質量部に対し上記ヒドロキシプロピル化澱粉が１２０質量部～２００質量部である[９]～[１１]のいずれかに記載のパンケーキプレミックス。
[１４]ベーキングパウダーおよび砂糖を含む[９]～[１３]のいずれかに記載のパンケーキプレミックス。
[8] Defrosting the pancake according to [6], folding the thawed pancake, and sandwiching the filling between the upper and lower inner surfaces of the folded pancake. Sandwiching the filling with the pancake. A method for producing food made using
[9] Pancake premix containing flour and hydroxypropylated starch.
[10] The pancake premix according to [9], wherein the hydroxypropylated starch is hydroxypropylated phosphate crosslinked starch.
[11] The pancake premix according to [9] or [10], wherein the hydroxypropylated starch is a modified starch of tapioca starch.
[12] The pancake premix according to any one of [9] to [11], wherein the hydroxypropylated starch is contained in an amount of 1 part by mass to 200 parts by mass based on 100 parts by mass of the wheat flour.
[13] The pancake premix according to any one of [9] to [11], wherein the hydroxypropylated starch is contained in an amount of 120 parts by mass to 200 parts by mass based on 100 parts by mass of the wheat flour.
[14] The pancake premix according to any one of [9] to [13], containing baking powder and sugar.
本発明により、折り曲げたときに割れが生じにくいパンケーキが提供される。本発明はまた、上記のパンケーキを製造することができるパンケーキプレミックスを提供する。 ADVANTAGE OF THE INVENTION The present invention provides a pancake that does not easily crack when folded. The invention also provides a pancake premix with which the pancakes described above can be produced.
以下において、本発明について詳細に説明する。以下に記載する構成要件の説明は、代表的な実施形態や具体例に基づいてなされることがあるが、本発明はそのような実施形態に限定されるものではない。なお、本明細書において「～」を用いて表される数値範囲は「～」の前後に記載される数値を下限値および上限値として含む範囲を意味する。 In the following, the present invention will be explained in detail. Although the constituent elements described below may be explained based on typical embodiments and specific examples, the present invention is not limited to such embodiments. In this specification, a numerical range expressed using "~" means a range that includes the numerical values written before and after "~" as lower and upper limits.
＜パンケーキ＞
本明細書において、パンケーキは、小麦粉および水分（卵、牛乳、水など）などを混合して得られる生地を、平鍋またはホットプレートなどで焼いて（焼成して）作られる食品を意味する。パンケーキは一般的にパンケーキまたはホットケーキと呼ばれるものを含む。パンケーキは生地を焼成して製造される。生地は例えば円盤状などの平たい形状とした後、両面を焼成してパンケーキとされていればよい。パンケーキ表面の「割れ」は、パンケーキの焼成した２つの表面の少なくともいずれか一方に生じるひび割れを意味する。「割れ」は、特に、折り曲げた外側の表面に生じ易い。また、パンケーキ表面の「割れ」は、冷凍パンケーキを解凍した後に生じ易い。
<Pancake>
As used herein, pancake refers to a food product made by baking (baking) a dough obtained by mixing flour, water (egg, milk, water, etc.), etc., in a flat pan or hot plate. Pancakes include what are commonly called pancakes or pancakes. Pancakes are made by baking dough. The dough may be formed into a flat shape, such as a disk, and then baked on both sides to form a pancake. "Cracks" on the surface of a pancake means cracks that occur on at least one of the two baked surfaces of the pancake. "Cracks" are particularly likely to occur on the outer surface of the folded surface. Furthermore, "cracks" on the surface of pancakes tend to occur after thawing frozen pancakes.
［ヒドロキシプロピル化澱粉］
本発明のパンケーキの材料となる生地はヒドロキシプロピル化澱粉を含む。ヒドロキシプロピル化澱粉は、ヒドロキシプロピル基を有する加工澱粉であり、未加工澱粉である澱粉種を酸化プロピレンでエーテル化することで得られる。ヒドロキシプロピル基を有するため、ヒドロキシプロピル化澱粉は親水性が高い。また、ヒドロキシプロピル化澱粉は老化耐性に優れている。本発明のパンケーキは、生地にヒドロキシプロピル化澱粉を含むことにより、弾力性があり、その結果、表面の割れが生じにくくなったと考えられる。本発明のパンケーキの弾力性は冷凍後解凍しても失われにくく、解凍後のパンケーキにおいても表面の割れは生じにくい。
[Hydroxypropylated starch]
The dough used as a material for the pancakes of the present invention contains hydroxypropylated starch. Hydroxypropylated starch is a processed starch having a hydroxypropyl group, and is obtained by etherifying a starch species that is unprocessed starch with propylene oxide. Because it has hydroxypropyl groups, hydroxypropylated starch is highly hydrophilic. Additionally, hydroxypropylated starch has excellent aging resistance. It is thought that the pancakes of the present invention have elasticity due to the inclusion of hydroxypropylated starch in the dough, and as a result, the surface cracks are less likely to occur. The elasticity of the pancakes of the present invention is not easily lost even after being frozen and thawed, and even after thawing, the pancakes are less likely to have surface cracks.
ヒドロキシプロピル化澱粉の原料である澱粉種は特に限定されず、任意の植物由来の澱粉であればよい。澱粉種の例としてはタピオカ澱粉、馬鈴薯澱粉、トウモロコシ由来の澱粉等が挙げられる。なお、トウモロコシ由来の澱粉としては、コーンスターチ、ワキシーコーンスターチ等が挙げられる。中でも、澱粉種はタピオカ澱粉であることが好ましい。すなわち、ヒドロキシプロピル化澱粉としては、ヒドロキシプロピル化タピオカ澱粉が好ましい。 The type of starch that is the raw material for hydroxypropylated starch is not particularly limited, and any plant-derived starch may be used. Examples of starch types include tapioca starch, potato starch, corn starch, and the like. In addition, corn starch, waxy corn starch, etc. are mentioned as starch derived from corn. Among these, the starch type is preferably tapioca starch. That is, as the hydroxypropylated starch, hydroxypropylated tapioca starch is preferable.
ヒドロキシプロピル化澱粉はα澱粉であっても、β澱粉であってよいが、α澱粉であることが好ましい。α澱粉の使用により、生地に適度な粘性を付与し、焼成中の保形性を高めることができる。そのため、嵩高なパンケーキを得ることができ、さらにパンケーキに弾力性を与えることができる。 The hydroxypropylated starch may be alpha starch or beta starch, but alpha starch is preferred. By using α-starch, it is possible to impart appropriate viscosity to the dough and improve its shape retention during baking. Therefore, bulky pancakes can be obtained and elasticity can be imparted to the pancakes.
ヒドロキシプロピル化澱粉におけるヒドロキシプロピル化の程度（以下「ＨＰ化度」という）は、ＪＥＣＦＡ（ＦＡＯ／ＷＨＯ合同食品添加物専門家会議）が定めるニンヒドリン試液を使用する方法で測定することができる。本発明においては、１．５～５．０のＨＰ化度のヒドロキシプロピル化澱粉を用いることが好ましく、２．０～４．０のＨＰ化度のヒドロキシプロピル化澱粉を用いることがより好ましい。 The degree of hydroxypropylation in hydroxypropylated starch (hereinafter referred to as "degree of HP") can be measured by a method using a ninhydrin test solution specified by JECFA (FAO/WHO Joint Food Additives Expert Meeting). In the present invention, it is preferable to use hydroxypropylated starch with a degree of HP of 1.5 to 5.0, more preferably hydroxypropylated starch with a degree of HP of 2.0 to 4.0.
なお、上記のＪＥＣＦＡが定めるニンヒドリン試液を使用する方法は、ＨＰ化度７．０以下の場合は以下のように行うことができる。試料約５０～１００ｍｇを精密に量り、０．５ｍｏｌ／Ｌ硫酸２５ｍＬを加えて沸騰水浴中で加熱して溶かし、冷後、水で正確に１００ｍＬとする。必要に応じてヒドロキシプロピル基が４ｍｇ／１００ｍＬ以上とならないように希釈する。別に、未加工（非ヒドロキシプロピル化）澱粉について同様に操作し、吸光度測定の対照液とする。これらの液１ｍＬずつを正確に量り、それぞれ２５ｍＬの目盛り付試験管に入れ、冷水で冷却しながらそれぞれに硫酸８ｍＬを滴下する。よくかく拌後、沸騰水浴中で正確に３分間加熱し、直ちに氷水中で冷却する。冷却後、それぞれにニンヒドリン試液（加工デンプン用）０．６ｍＬを注意しながら管壁に沿って加え、直ちに振り混ぜ、２５℃の水浴中に１００分間放置する。それぞれに硫酸を加えて２５ｍＬとし、栓をして振とうしないように静かに数回上下を逆にして試料溶液とする。試料溶液を直ちに吸光度測定用のセルに移し、正確に５分後に、対照液に対する５９０ｎｍの吸光度を測定する。別に、プロピレングリコール約２５ｍｇを精密に量り、水を加えて正確に１００ｍＬとし、標準原液とする。標準原液２、４、６、８、１０ｍＬを正確に量り、それぞれに水を加えて正確に５０ｍＬとし、標準溶液とする。それぞれの標準溶液の１ｍＬを正確に採り、２５ｍＬの目盛り付試験管に入れ、冷水中で硫酸８ｍＬを滴下し、それぞれに上記の試料溶液調製の際と同様にニンヒドリン試液（加工デンプン用）を加え、以下、試料溶液と同様に操作して５９０ｎｍの吸光度を測定し、検量線を作成する。検量線から試料溶液中のプロピレングリコール濃度（μｇ／ｍＬ）を求める得られた値から、次式によりヒドロキシプロピル基含量を求め、更に乾燥物換算を行って、求めた値（％）を単位無しで表したものがＨＰ化度である。 Note that the method using the ninhydrin test solution specified by JECFA described above can be carried out as follows when the degree of HP conversion is 7.0 or less. Weigh accurately about 50 to 100 mg of a sample, add 25 mL of 0.5 mol/L sulfuric acid, heat in a boiling water bath to dissolve, and after cooling, make up to exactly 100 mL with water. If necessary, dilute so that the hydroxypropyl group does not exceed 4 mg/100 mL. Separately, unprocessed (non-hydroxypropylated) starch is operated in the same manner and used as a control solution for absorbance measurement. Accurately measure 1 mL of each of these solutions, place them in 25 mL graduated test tubes, and drop 8 mL of sulfuric acid into each tube while cooling with cold water. After stirring well, heat in a boiling water bath for exactly 3 minutes and immediately cool in ice water. After cooling, 0.6 mL of ninhydrin test solution (for processed starch) is carefully added to each tube along the tube wall, immediately shaken, and left in a 25° C. water bath for 100 minutes. Add sulfuric acid to each volume to make 25 mL, cap them, and gently turn them upside down several times without shaking to prepare sample solutions. The sample solution is immediately transferred to a cell for absorbance measurement, and after exactly 5 minutes, the absorbance at 590 nm relative to the control solution is measured. Separately, accurately weigh approximately 25 mg of propylene glycol, add water to make exactly 100 mL, and use this as a standard stock solution. Accurately measure 2, 4, 6, 8, and 10 mL of standard stock solutions, add water to each to make exactly 50 mL, and use this as the standard solution. Accurately take 1 mL of each standard solution, put it in a 25 mL graduated test tube, drop 8 mL of sulfuric acid in cold water, and add ninhydrin test solution (for processed starch) to each in the same way as when preparing the sample solution above. Hereafter, the absorbance at 590 nm is measured in the same manner as for the sample solution, and a calibration curve is created. Determine the propylene glycol concentration (μg/mL) in the sample solution from the calibration curve. From the obtained value, determine the hydroxypropyl group content using the following formula, then convert it to dry matter, and calculate the determined value (%) without units. The value expressed by is the degree of HP conversion.
ヒドロキシプロピル化澱粉は、ヒドロキシプロピル化リン酸架橋澱粉であることが好ましい。リン酸架橋澱粉は、リン酸架橋された澱粉であり、例えば、澱粉をトリメタリン酸ナトリウム又はオキシ塩化リンでエステル化することで得られる。リン酸架橋澱粉は、澱粉の分子内または分子間の水酸基が架橋して、糊化が抑制され、耐せん断性や耐酸性に優れている。製造されるパンケーキは、ヒドロキシプロピル化澱粉のリン酸架橋度がより高いことにより、よりふんわりした食感となり、一方、リン酸架橋度がより低いことにより、よりもっちりした食感となる傾向が見られる。このため、パンケーキに求められる食感、パンケーキが挟むフィリングに応じてヒドロキシプロピル化澱粉のリン酸架橋度を調整することも好ましい。 Preferably, the hydroxypropylated starch is a hydroxypropylated phosphate crosslinked starch. Phosphoric acid crosslinked starch is starch crosslinked with phosphoric acid, and can be obtained, for example, by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride. Phosphoric acid crosslinked starch has hydroxyl groups within or between molecules of starch crosslinked, suppresses gelatinization, and has excellent shear resistance and acid resistance. The pancakes produced tend to have a fluffier texture due to the higher degree of phosphoric acid cross-linking of the hydroxypropylated starch, whereas they tend to have a chewier texture due to the lower degree of phosphoric acid cross-linking of the hydroxypropylated starch. can be seen. For this reason, it is also preferable to adjust the degree of phosphoric acid crosslinking of the hydroxypropylated starch depending on the desired texture of the pancake and the filling sandwiched between the pancakes.
なお、リン酸架橋澱粉（ヒドロキシプロピル化リン酸架橋澱粉を含む）のＣＬ化度は、以下の方法で測定することができる。α化澱粉の場合、２０℃以下の冷水を手撹拌しながら少しずつ未溶解（ダマ、ママコ）ができないように澱粉を添加し、４％濃度の澱粉溶液を作製する。その後、手撹拌しながら容器を３０℃の水につけ、４％濃度、３０℃の澱粉溶液を作製し、４％濃度、３０℃での粘度を測定する。また、β澱粉の場合、４％濃度に調製した当該加工澱粉のスラリーを、９０℃で２０分間撹拌し、その後、３０℃に冷却し、当該冷却時の粘度をＢ型粘度計（３０℃、１～４のローターを用いて６０ｒｐｍで１分間回転したときの粘度。ローターは粘度に応じて推奨されるＮｏを使用。）で測定することで把握することができる。３０℃での粘度が８０ｍＰａ・ｓ～２５０００ｍＰａ・ｓとなるＣＬ化度が好ましい。ＣＬ化度（粘度）が低いとふんわりした食感を得やすく、ＣＬ化度（粘度）が高いと弾力感のあるもっちりとした食感を得やすい。 Note that the degree of CL of phosphoric acid crosslinked starch (including hydroxypropylated phosphoric acid crosslinked starch) can be measured by the following method. In the case of pregelatinized starch, starch is added little by little to cold water at 20° C. or lower while stirring by hand to prevent undissolved lumps and lumps from forming, thereby preparing a 4% starch solution. Thereafter, the container is immersed in water at 30° C. while stirring by hand to prepare a starch solution with a 4% concentration at 30° C., and the viscosity at 4% concentration and 30° C. is measured. In the case of β-starch, a slurry of the processed starch prepared to a concentration of 4% was stirred at 90°C for 20 minutes, then cooled to 30°C, and the viscosity at the time of cooling was measured using a B-type viscometer (30°C, Viscosity when rotated for 1 minute at 60 rpm using rotors 1 to 4. The recommended rotor number is used according to the viscosity.) It can be determined by measuring. The degree of CL is preferably such that the viscosity at 30° C. is 80 mPa·s to 25,000 mPa·s. When the degree of CL (viscosity) is low, it is easy to obtain a fluffy texture, and when the degree of CL (viscosity) is high, it is easy to obtain a chewy and chewy texture.
ヒドロキシプロピル化澱粉やヒドロキシプロピル化リン酸架橋澱粉としては、市販品を用いることができ、例えば、王子コーンスターチ（株）製の、いかるが１００、ひこぼし３００、てんじん３００、ふうりん３００、てらす１００、まいはま１００、たなばた３００、ファインテックスＳ－１、ファインテックスＳ－２等を用いることができる。 As the hydroxypropylated starch and hydroxypropylated phosphate cross-linked starch, commercially available products can be used, such as Ikaruga 100, Hikoboshi 300, Tenjin 300, Furin 300, and Terrasu 100 manufactured by Oji Cornstarch Co., Ltd. , Maihama 100, Tanabata 300, Finetex S-1, Finetex S-2, etc. can be used.
ヒドロキシプロピル化澱粉の膨潤度は５０～１００であることが好ましく、７０～９０であることがより好ましい。ヒドロキシプロピル化澱粉の膨潤度は、以下の方法で測定した値である。まず、ヒドロキシプロピル化澱粉を乾燥質量で１．０ｇ／１００ｍｌとなるように水中に分散し、９０℃で３０分間加熱後３０℃に冷却することで糊化液とする。次いで、糊化液を遠心分離（３０００ｒｐｍ、１０分間）してゲル層と上澄み層に分け、ゲル層の質量を測定してこれをＷAとする。次いで、質量を測定したゲル層を乾燥し（１０５℃、恒量）、質量を測定してこれをＷBとし、ＷA／ＷBを膨潤度とする。 The degree of swelling of the hydroxypropylated starch is preferably 50 to 100, more preferably 70 to 90. The swelling degree of hydroxypropylated starch is a value measured by the following method. First, hydroxypropylated starch is dispersed in water to a dry mass of 1.0 g/100 ml, heated at 90° C. for 30 minutes, and then cooled to 30° C. to obtain a gelatinized liquid. Next, the gelatinized liquid is centrifuged (3000 rpm, 10 minutes) to separate it into a gel layer and a supernatant layer, and the mass of the gel layer is measured and defined as W A . Next, the gel layer whose mass was measured is dried (105° C., constant weight), and its mass is determined as W B , and W A /W B is the degree of swelling.
生地はヒドロキシプロピル化澱粉を一種含んでいても二種以上含んでいてもよい。例えば、ヒドロキシプロピル化タピオカ澱粉として、非α澱粉とともにα澱粉を含むものであってもよい。 The dough may contain one or more types of hydroxypropylated starch. For example, the hydroxypropylated tapioca starch may include alpha starch as well as non-alpha starch.
生地においてヒドロキシプロピル化澱粉は小麦粉の１００質量部に対し、１質量部～２００質量部であることが好ましく、１２０質量部～２００質量部であることがより好ましく、１３０質量部～１７５質量部であることがさらに好ましい。ヒドロキシプロピル化澱粉の量が小麦粉よりも多い場合、好ましくはヒドロキシプロピル化澱粉は小麦粉の質量に対し１２０質量部以上である場合に、パンケーキ表面の割れがより防止できる傾向がある。小麦粉に対してヒドロキシプロピル化澱粉が多い場合は生地の粘度が下がり薄くなるので、生地中の牛乳や水の量を減らしてもよい。 In the dough, the amount of hydroxypropylated starch is preferably 1 part by mass to 200 parts by mass, more preferably 120 parts to 200 parts by mass, and 130 parts by mass to 175 parts by mass, based on 100 parts by mass of wheat flour. It is even more preferable that there be. When the amount of hydroxypropylated starch is larger than that of wheat flour, preferably when the amount of hydroxypropylated starch is 120 parts by mass or more based on the mass of wheat flour, cracking of the pancake surface tends to be better prevented. If there is a large amount of hydroxypropylated starch compared to wheat flour, the viscosity of the dough will decrease and it will become thinner, so you may want to reduce the amount of milk or water in the dough.
生地はヒドロキシプロピル化澱粉以外の加工澱粉などの非ヒドロキシプロピル化澱粉
（例えば、アセチル化アジピン酸架橋澱粉など）を含んでいてもよいが、非ヒドロキシプロピル化澱粉を含んでいないことが好ましい。
The dough may contain non-hydroxypropylated starch such as modified starch other than hydroxypropylated starch (eg, acetylated adipic acid cross-linked starch), but preferably does not contain non-hydroxypropylated starch.
［小麦粉］
本発明のパンケーキの材料となる生地は小麦粉を含む。小麦粉は生地の総質量に対して１０～４０質量％で含まれていることが好ましく、１２～３２質量％で含まれていることがより好ましく、１３～３０質量％で含まれていることがさらに好ましい。
小麦粉は、グルテン量の少ない薄力粉からなることが好ましい。または小麦粉は、８０質量％以上、好ましくは９０質量％以上の薄力粉と、残りに強力粉または中力粉を含むものであってもよい。
[flour]
The dough used as a material for the pancakes of the present invention contains wheat flour. Wheat flour is preferably contained in an amount of 10 to 40% by mass, more preferably 12 to 32% by mass, and preferably 13 to 30% by mass based on the total mass of the dough. More preferred.
The wheat flour is preferably made of soft flour with a small amount of gluten. Alternatively, the wheat flour may contain 80% by mass or more, preferably 90% by mass or more of soft flour, and the remainder strong flour or medium strength flour.
また、小麦粉は小麦全粒から果皮や胚芽の部分が取り除かれた胚乳の部分のみを挽いた粉（精製小麦粉）であることが好ましい。または、小麦粉は、精製小麦粉を７０質量％以上、好ましく８０質量％以上含み、残りとして他の小麦粉を含むものであってもよい。他の小麦粉の例としては、全粒粉（小麦の表皮、胚芽、胚乳をすべて粉にしたもの）が挙げられる。 Further, the wheat flour is preferably a flour obtained by grinding only the endosperm portion from which the pericarp and germ portion have been removed from the whole wheat grain (refined wheat flour). Alternatively, the wheat flour may contain 70% by mass or more, preferably 80% by mass or more, of refined wheat flour, and the remainder may contain other wheat flour. Examples of other flours include whole wheat flour (all wheat flour including the epidermis, germ, and endosperm).
［その他の成分］
生地は、小麦粉およびヒドロキシプロピル化澱粉以外に、通常パンケーキの生地に含まれる他の成分を含んでいればよい。例えば、他の成分は、ベーキングパウダー、砂糖（上白糖が好ましい）である。これらに加え、全卵および牛乳、水、豆乳、ジュースなどの液体を加えて生地が形成されていればよい。牛乳、水、豆乳、ジュースなどの液体は生地の総質量に対して２０～４０質量％で含まれていることが好ましく、２４～３７質量％で含まれていることがより好ましい。その他、生地は、食塩、油脂（植物油など）、水あめなどの液糖、乳化剤、風味付けパウダー、調味料、酸味料、甘味料、防腐剤、酸化防止剤、ｐＨ調整剤、着色料、保存料、香料、機能性素材などを含んでいてもよい。
[Other ingredients]
In addition to wheat flour and hydroxypropylated starch, the dough may contain other ingredients normally included in pancake dough. For example, other ingredients are baking powder, sugar (preferably caster sugar). In addition to these, whole eggs and a liquid such as milk, water, soy milk, or juice may be added to form the dough. Liquids such as milk, water, soy milk, juice, etc. are preferably contained in an amount of 20 to 40% by mass, more preferably 24 to 37% by mass, based on the total mass of the dough. In addition, the dough contains salt, fats and oils (vegetable oil, etc.), liquid sugar such as starch syrup, emulsifiers, flavoring powders, seasonings, acidulants, sweeteners, preservatives, antioxidants, pH adjusters, coloring agents, and preservatives. , fragrances, functional materials, etc.
パンケーキ製造用の生地における上記各成分の適切な量は当業者に周知であり、必要とする甘みや風味、および使用するヒドロキシプロピル化澱粉の性質などに応じて適宜調整することができる。 Appropriate amounts of each of the above components in the dough for pancake production are well known to those skilled in the art, and can be adjusted as appropriate depending on the required sweetness and flavor, the properties of the hydroxypropylated starch used, etc.
［パンケーキプレミックス］
生地は、乾燥成分を予め混合したパンケーキプレミックスを用いて用意してもよい。
パンケーキプレミックスは、小麦粉およびヒドロキシプロピル化澱粉を含み、さらに、ベーキングパウダー、砂糖を含むことが好ましい。さらに、全卵粉（乾燥全卵）を含んでいてもよい。パンケーキプレミックスは、さらに、食塩、油脂、液糖、乳化剤、風味付けパウダー、調味料、酸味料、甘味料、防腐剤、酸化防止剤、ｐＨ調整剤、着色料、保存料、香料、および機能性素材からなる群より選択される１または２以上の成分を含んでいてもよい。
[Pancake premix]
The dough may be prepared using a pancake premix in which the dry ingredients are premixed.
The pancake premix preferably includes flour and hydroxypropylated starch, and further includes baking powder and sugar. Furthermore, whole egg powder (dried whole egg) may be included. The pancake premix further contains salt, oil and fat, liquid sugar, emulsifier, flavoring powder, seasoning, acidulant, sweetener, preservative, antioxidant, pH adjuster, coloring agent, preservative, flavoring agent, and It may contain one or more components selected from the group consisting of functional materials.
なお、風味付けパウダーとしては、例えば、果実風味パウダー、ココアパウダー、抹茶パウダーなどを挙げることができる。調味料としては、例えば、香辛料、ハーブ、ココナッツミルク等を挙げることができる。酸味料としては、例えば、クエン酸、酢酸、乳酸、グルコン酸等を挙げることができる。甘味料としては、例えば、糖類、糖アルコール類、ステビア、アスパルテーム等を挙げることができる。香料としては、例えば、バニラエッセンス、バター風香料、チーズ風香料等を挙げることができる。機能性素材としては、例えば、セラミド、アマニ、ポリフェノール、キシリトール、または難消化性デキストリン等を挙げることができる。 Note that examples of the flavored powder include fruit flavored powder, cocoa powder, matcha powder, and the like. Examples of seasonings include spices, herbs, coconut milk, and the like. Examples of the acidulant include citric acid, acetic acid, lactic acid, and gluconic acid. Examples of sweeteners include sugars, sugar alcohols, stevia, aspartame, and the like. Examples of the flavor include vanilla essence, butter-like flavor, cheese-like flavor, and the like. Examples of the functional material include ceramide, flaxseed, polyphenol, xylitol, and indigestible dextrin.
パンケーキプレミックス中における小麦粉およびヒドロキシプロピル化澱粉以外の成分の含有量は、パンケーキプレミックスの全質量に対して４５質量％以下であることが好ましく、４０質量％以下であることがより好ましい。パンケーキプレミックスが全卵粉を含まない場合は４０質量％以下であることが好ましく、４０質量％以下であることがより好ましい。 The content of components other than wheat flour and hydroxypropylated starch in the pancake premix is preferably 45% by mass or less, more preferably 40% by mass or less based on the total mass of the pancake premix. . When the pancake premix does not contain whole egg powder, the content is preferably 40% by mass or less, more preferably 40% by mass or less.
パンケーキプレミックスは、小麦粉、ヒドロキシプロピル化澱粉、およびその他の成分を混合して乾燥粉として製造できる。混合する際には各成分を予め篩にかけておくことが好ましい。 Pancake premixes can be made as a dry flour by mixing flour, hydroxypropylated starch, and other ingredients. When mixing, it is preferable to pass each component through a sieve in advance.
パンケーキプレミックスを用いて生地を用意する際は、パンケーキプレミックスに牛乳または水などの水分を加えて混合すればよい。パンケーキプレミックスが全卵粉を含まない場合などにおいては、上記水分に加えてさらに卵を加えて混合すればよい。 When preparing a batter using a pancake premix, water such as milk or water may be added to the pancake premix and mixed. In cases where the pancake premix does not contain whole egg powder, eggs may be added and mixed in addition to the above water.
［パンケーキの製造方法］
パンケーキは、生地を、平鍋（パン、フライパンなど）またはホットプレート等で焼成することによって製造することができる。
生地は上記の各成分を混合して調製された後、放置し、その後焼成してもよい。放置して寝かせることにより、各成分をなじませることができる。放置時間（寝かせ時間）は、例えば５分～１０分である。
[Method for manufacturing pancakes]
Pancakes can be manufactured by baking dough in a flat pot (pan, frying pan, etc.), hot plate, or the like.
The dough may be prepared by mixing the above ingredients, left to stand, and then baked. By leaving it to rest, each ingredient can be blended. The leaving time (resting time) is, for example, 5 to 10 minutes.
生地は、例えば円盤状などの平たい形状とした後、両面を焼成してパンケーキとすればよい。
パンケーキは厚みが５ｍｍ～３ｃｍ、好ましくは７ｍｍ～２ｃｍとなるように製造することが好ましい。パンケーキの厚みは、焼成温度等の他、生地の粘度を調整することによって調整することができる。生地の粘度が高いほど、パンケーキの厚みを厚くできる。生地の粘度は生地の水分量と固形分量の比を調整することによって調整すればよい。また、パンケーキのサイズ（表面の面積）は用途に応じたサイズであればよく、特に制限はないが、通常直径８ｃｍ～２０ｃｍ程度の円と同等のサイズであればよい。パンケーキのサイズは焼成の際の生地の量で調整することができる。
The dough may be made into a flat shape, such as a disk, and then baked on both sides to form a pancake.
The pancakes are preferably manufactured to have a thickness of 5 mm to 3 cm, preferably 7 mm to 2 cm. The thickness of the pancake can be adjusted by adjusting the baking temperature, etc., as well as the viscosity of the dough. The higher the viscosity of the batter, the thicker the pancakes will be. The viscosity of the dough may be adjusted by adjusting the ratio of water content to solid content of the dough. Further, the size of the pancake (surface area) may be any size depending on the purpose and is not particularly limited, but it may be of a size equivalent to a circle with a diameter of about 8 cm to 20 cm. The size of pancakes can be adjusted by adjusting the amount of batter used during baking.
パンケーキを焼成するときの平鍋またはホットプレートの温度は、１２０℃以上であることが好ましく、１４０℃以上であることがより好ましく、１５０℃以上であることがさらに好ましい。また、焼成温度は、２３０℃以下であることが好ましく、２２０℃以下であることがより好ましく、２００℃以下であることがさらに好ましい。なお、加熱時間は、片面につき、１～３分に加えて、その反対側の面につき１～３分程度であればよく、両面を合わせて２～６分程度であることが好ましい。例えば、１８０℃で両面合わせて３分程度加熱することが好ましい。 The temperature of the pan or hot plate when baking pancakes is preferably 120°C or higher, more preferably 140°C or higher, and even more preferably 150°C or higher. Further, the firing temperature is preferably 230°C or lower, more preferably 220°C or lower, and even more preferably 200°C or lower. The heating time may be about 1 to 3 minutes for one side and about 1 to 3 minutes for the opposite side, and preferably about 2 to 6 minutes for both sides in total. For example, it is preferable to heat both sides at 180° C. for about 3 minutes.
製造されたパンケーキは、そのまま直ぐに使用してもよいが、その後、冷凍することにより、長期保存が可能であり、また冷凍パンケーキとして流通させることができる。冷凍パンケーキとする場合、焼成後のパンケーキは、急速冷凍してもよい。本発明のパンケーキはヒドロキシプロピル化澱粉を原料として含むものであるため、耐冷凍性に優れており、冷凍パンケーキとし、その後に解凍した場合でもその食感や弾力性が損なわれない。 The manufactured pancakes may be used immediately as they are, but by freezing them afterwards, they can be stored for a long period of time and can be distributed as frozen pancakes. When making frozen pancakes, the baked pancakes may be quickly frozen. Since the pancakes of the present invention contain hydroxypropylated starch as a raw material, they have excellent freezing resistance, and even when frozen pancakes are made and then thawed, their texture and elasticity are not impaired.
＜パンケーキを利用した食品の製造方法＞
上記のように製造されたパンケーキの用途は特に限定されないが、フィリングをサンドした食品の製造に用いることができる。すなわち、パンケーキを折り曲げ、折り曲げたパンケーキの内側面の上下でフィリングを挟むことにより菓子などの食品を製造することができる。パンケーキの内側面の上下でフィリングを挟むとは、例えば、パンケーキの内側面でフィリングを包むように挟むことである。本発明のパンケーキは折り曲げたときにその表面に割れが生じにくく、このような食品の製造に用いるのに適している。冷凍したパンケーキを利用する場合は、上記のようにパンケーキを折り曲げる前に解凍を行えばよい。
<Method for producing food using pancakes>
The use of the pancake produced as described above is not particularly limited, but it can be used to produce a food sandwiched with fillings. That is, foods such as sweets can be manufactured by folding a pancake and sandwiching the filling between the upper and lower inner surfaces of the folded pancake. Sandwiching the filling between the upper and lower inner surfaces of the pancake means, for example, sandwiching the filling so that it is wrapped between the inner surfaces of the pancake. The pancake of the present invention is difficult to crack on its surface when folded, and is suitable for use in the production of such foods. If using frozen pancakes, thaw them before folding them as described above.
フィリングは特に限定されないが、例として、アイスクリーム、カスタードクリーム、ホイップクリーム、各種餡などが挙げられる。フィリングは、バナナなどの果物、トマトなどの野菜、ソーセージ、ハム、卵などであってもよい。パンケーキの表面への粘着性が低いフィリングを挟む場合は、各種クリーム、バター、マヨネーズなどの粘着性の高いものとともに挟むことが好ましい。 The filling is not particularly limited, but examples include ice cream, custard cream, whipped cream, and various kinds of fillings. The filling may be fruits such as bananas, vegetables such as tomatoes, sausages, ham, eggs, etc. When sandwiching a filling with low stickiness to the surface of a pancake, it is preferable to sandwich it with a highly sticky substance such as various creams, butters, and mayonnaise.
以下に実施例と比較例を挙げて本発明の特徴をさらに具体的に説明する。以下の実施例に示す材料、使用量、割合、処理内容、処理手順等は、本発明の趣旨を逸脱しない限り適宜変更することができる。したがって、本発明の範囲は以下に示す具体例により限定的に解釈されるべきものではない。 EXAMPLES The features of the present invention will be explained in more detail below with reference to Examples and Comparative Examples. The materials, usage amounts, proportions, processing details, processing procedures, etc. shown in the following examples can be changed as appropriate without departing from the spirit of the present invention. Therefore, the scope of the present invention should not be interpreted as being limited by the specific examples shown below.
＜澱粉の調製＞
馬鈴薯澱粉、タピオカ澱粉、α化タピオカ澱粉を原料としたヒドロキシプロピル化リン酸架橋澱粉を、既知の方法で製造した。得られたヒドロキシプロピル化リン酸架橋澱粉のＨＰ化度と、ＣＬ化度の指標となる粘度を以下の方法で測定した。
<Preparation of starch>
Hydroxypropylated phosphate crosslinked starch was produced using potato starch, tapioca starch, and pregelatinized tapioca starch as raw materials by a known method. The HP degree of the obtained hydroxypropylated phosphate crosslinked starch and the viscosity, which is an indicator of the CL degree, were measured by the following method.
［澱粉（ヒドロキシプロピル化リン酸架橋澱粉）のＨＰ化度］
以下のＪＥＣＦＡが定めるニンヒドリン試液を使用する方法で測定した。試料約５０～１００ｍｇを精密に量り、０．５ｍｏｌ／Ｌ硫酸２５ｍＬを加えて沸騰水浴中で加熱して溶かし、冷後、水で正確に１００ｍＬとした。ヒドロキシプロピル基が４ｍｇ／１００ｍＬ以上となった場合には希釈した。別に、原材料の澱粉について同様に操作し、吸光度測定の対照液とした。これらの液１ｍＬずつを正確に量り、それぞれ２５ｍＬの目盛り付試験管に入れ、冷水で冷却しながらそれぞれに硫酸８ｍＬを滴下した。よくかく拌後、沸騰水浴中で正確に３分間加熱し、直ちに氷水中で冷却した。冷却後、それぞれにニンヒドリン試液（加工デンプン用）０．６ｍＬを注意しながら管壁に沿って加え、直ちに振り混ぜ、２５℃の水浴中に１００分間放置した。それぞれに硫酸を加えて２５ｍＬとし、栓をして振とうしないように静かに数回上下を逆にして試料溶液とした。試料溶液を直ちに吸光度測定用のセルに移し、正確に５分後に、対照液に対する５９０ｎｍの吸光度を測定した。別に、プロピレングリコール約２５ｍｇを精密に量り、水を加えて正確に１００ｍＬとし、標準原液とした。標準原液２、４、６、８、１０ｍＬを正確に量り、それぞれに水を加えて正確に５０ｍＬとし、標準溶液とした。それぞれの標準溶液の１ｍＬを正確に採り、２５ｍＬの目盛り付試験管に入れ、冷水中で硫酸８ｍＬを滴下し、それぞれに上記の試料溶液調製の際と同様にニンヒドリン試液（加工デンプン用）を加え、以下、試料溶液と同様に操作して５９０ｎｍの吸光度を測定し、検量線を作成した。検量線から試料溶液中のプロピレングリコール濃度（μｇ／ｍＬ）を求める得られた値から、次式によりヒドロキシプロピル基含量を求め、更に乾燥物換算を行って、求めた値（％）を単位無しで表した。それぞれの値を表１に示す。
[HP degree of starch (hydroxypropylated phosphate cross-linked starch)]
It was measured by the following method using a ninhydrin test solution specified by JECFA. Approximately 50 to 100 mg of a sample was accurately weighed, 25 mL of 0.5 mol/L sulfuric acid was added, heated in a boiling water bath to dissolve, and after cooling, the volume was made up to exactly 100 mL with water. When the hydroxypropyl group was 4 mg/100 mL or more, it was diluted. Separately, the raw material starch was operated in the same manner and used as a control solution for absorbance measurement. Accurately measured 1 mL of each of these solutions, placed them in 25 mL graduated test tubes, and added 8 mL of sulfuric acid dropwise to each tube while cooling with cold water. After stirring well, the mixture was heated in a boiling water bath for exactly 3 minutes and immediately cooled in ice water. After cooling, 0.6 mL of ninhydrin test solution (for processed starch) was carefully added to each tube along the tube wall, immediately shaken, and left in a 25° C. water bath for 100 minutes. Sulfuric acid was added to each to make 25 mL, and each was capped and gently turned upside down several times without shaking to prepare a sample solution. The sample solution was immediately transferred to a cell for absorbance measurement, and the absorbance at 590 nm relative to the control solution was measured exactly 5 minutes later. Separately, approximately 25 mg of propylene glycol was accurately weighed, water was added to make exactly 100 mL, and this was used as a standard stock solution. Standard stock solutions 2, 4, 6, 8, and 10 mL were accurately measured, and water was added to each to make exactly 50 mL, which was used as a standard solution. Accurately take 1 mL of each standard solution, put it in a 25 mL graduated test tube, drop 8 mL of sulfuric acid in cold water, and add ninhydrin test solution (for processed starch) to each in the same way as when preparing the sample solution above. Hereinafter, the absorbance at 590 nm was measured in the same manner as for the sample solution, and a calibration curve was created. Determine the propylene glycol concentration (μg/mL) in the sample solution from the calibration curve. From the obtained value, determine the hydroxypropyl group content using the following formula, then convert it to dry matter, and calculate the determined value (%) without units. It was expressed as The respective values are shown in Table 1.
［澱粉（ヒドロキシプロピル化リン酸架橋澱粉）のＣＬ化度］
α化澱粉については、２０℃以下の冷水を手撹拌しながら少しずつ未溶解（ダマ、ママコ）ができないように澱粉を添加し、４％濃度の澱粉溶液を作製した。その後、手撹拌しながら容器を３０℃の水につけ、４％濃度、３０℃の澱粉溶液を作製し、４％濃度、３０℃での粘度を測定し、ＣＬ化度とした。α化澱粉ではない澱粉（β澱粉）については、４％濃度に調製した当該β澱粉のスラリーを、９０℃で２０分間撹拌し、その後、３０℃に冷却し、当該冷却時の粘度をＢ型粘度計（３０℃、１～４のローターを用いて６０ｒｐｍで１分間回転したときの粘度。ローターは粘度に応じて推奨されるＮｏを使用。）で測定し、ＣＬ化度とした。それぞれの値を表１に示す。
[CL degree of starch (hydroxypropylated phosphate crosslinked starch)]
Regarding pregelatinized starch, starch was added little by little to cold water at 20° C. or lower while stirring manually to prevent undissolved lumps and lumps from forming, thereby preparing a 4% starch solution. Thereafter, the container was immersed in water at 30° C. while stirring by hand to prepare a starch solution with a 4% concentration at 30° C., and the viscosity at 4% concentration and 30° C. was measured, which was defined as the degree of CL. For starch that is not pregelatinized starch (β starch), a slurry of the β starch prepared to a concentration of 4% is stirred at 90°C for 20 minutes, then cooled to 30°C, and the viscosity at the time of cooling is B type. It was measured with a viscometer (viscosity when rotated at 60 rpm for 1 minute at 30° C. using a rotor of 1 to 4. Use the recommended rotor number depending on the viscosity.), and it was determined as the degree of CL. The respective values are shown in Table 1.
＜パンケーキの製造＞
以下の手順で実施例１～５および比較例のパンケーキを製造し、冷凍した。
なお、以下において、薄力粉としては日清製粉株式会社製、日清フラワー、ベーキングパウダーとしてはアイコク株式会社製ベーキングパウダー、上白糖としては三井製糖株式会社製スプーン印上白糖、牛乳としては、雪印メグミルク株式会社製北海道牛乳、植物油としては日清オイリオグループ株式会社製日清キャノーラ油を用いた。
<Manufacture of pancakes>
Pancakes of Examples 1 to 5 and Comparative Example were produced and frozen according to the following procedure.
In addition, in the following, soft flour is made by Nisshin Seifun Co., Ltd. and Nissin Flour, baking powder is Baking Powder made by Aikoku Co., Ltd., white sugar is Mitsui Sugar Co., Ltd. Spoon brand white sugar, and milk is Megmilk Snow Brand. Hokkaido milk manufactured by Co., Ltd. and Nissin canola oil manufactured by Nisshin Oilio Group Co., Ltd. as the vegetable oil were used.
（１）表１に記載の量の薄力粉、澱粉、ベーキングパウダー、上白糖を合わせて篩う。
（２）表１に記載の量のボウルに全卵、牛乳、植物油を合わせ、よく混ぜる。
（３）（２）に（１）を加え混ぜ、５分置き、その後再度よく混ぜる。
（４）フライパンに生地を４０ｇ流し１８０℃で片面１分３０秒程度（両面３分）焼成する。
（５）パンケーキのあら熱がとれたあと、－３０℃で急速冷凍し、１カ月間保存する。
(1) Combine the amounts of soft flour, starch, baking powder, and caster sugar listed in Table 1 and sieve.
(2) Combine whole eggs, milk, and vegetable oil in the amounts listed in Table 1 in a bowl and mix well.
(3) Add (1) to (2) and mix. Leave for 5 minutes, then mix well again.
(4) Pour 40g of the dough into a frying pan and bake at 180℃ for about 1 minute and 30 seconds on one side (3 minutes on both sides).
(5) After the pancakes have cooled down, quickly freeze them at -30℃ and store for one month.
＜パンケーキの評価＞
解凍したパンケーキについて食感とひび割れやすさを評価した。ひび割れの評価は、パンケーキを、直径１３．７ｍｍの木製の棒に略半周巻き付け、割れ（ひび割れ）の程度は、パンケーキの解凍直後と解凍４時間後について以下の手順および基準で評価した。結果を表１に示す。また、実施例３～５について、折り曲げたパンケーキを撮影した写真を図１に示す。
<Pancake evaluation>
The thawed pancakes were evaluated for texture and crackability. For evaluation of cracks, pancakes were wrapped around a wooden stick with a diameter of 13.7 mm approximately halfway around, and the degree of cracks was evaluated using the following procedure and criteria immediately after thawing the pancakes and 4 hours after thawing. The results are shown in Table 1. Further, FIG. 1 shows photographs of folded pancakes for Examples 3 to 5.
［割れの評価］
ひび割れにくい：折り曲げ部分に５ｍｍ以上の亀裂が見られない。（例：図２（ｂ））
ひび割れやすい：折り曲げ部分に５ｍｍ以上の亀裂が１０個以上見られるか、または、製品に一直線に亀裂が入る。（例：図２（ａ））
[Evaluation of cracks]
Resistant to cracking: No cracks of 5 mm or more are observed in the bent portion. (Example: Figure 2(b))
Easy to crack: There are 10 or more cracks of 5 mm or more in the bent part, or there are cracks in a straight line in the product. (Example: Figure 2(a))
Claims (14)
前記生地がヒドロキシプロピル化澱粉を含むパンケーキ。 Pancakes made by baking dough containing flour,
A pancake in which the dough comprises hydroxypropylated starch.
折り曲げた前記パンケーキの内側面の上下でフィリングを挟むことを含む
前記パンケーキで前記フィリングをサンドした食品の製造方法。 A method for producing a food product in which the filling is sandwiched between the pancakes, the method comprising folding the pancake according to any one of claims 1 to 5, and sandwiching the filling above and below the inner surface of the folded pancake. .
解凍した前記パンケーキを折り曲げること、および
折り曲げた前記パンケーキの内側面の上下でフィリングを挟むことを含む
前記パンケーキで前記フィリングをサンドした食品の製造方法。 The food product sandwiching the filling between the pancakes according to claim 6, comprising: thawing the pancake, folding the thawed pancake, and sandwiching the filling between the upper and lower inner surfaces of the folded pancake. Production method.
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| WO2023162282A1 (en) | 2022-02-25 | 2023-08-31 | 日清製粉プレミックス株式会社 | Processed starch for heated-dough food product, and mix for heated-dough food product |
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| US5110612A (en) * | 1990-09-04 | 1992-05-05 | Penford Products Company | Hydroxypropyl starch hydrolyzate product |
| JP3688826B2 (en) * | 1996-10-17 | 2005-08-31 | 日清フーズ株式会社 | Frozen pancake and manufacturing method thereof |
| JP3783044B2 (en) * | 2002-09-13 | 2006-06-07 | カネボウ株式会社 | Baked food and its manufacturing method |
| JP4508834B2 (en) * | 2004-11-05 | 2010-07-21 | 日澱化學株式会社 | Cakes |
| JP5562230B2 (en) * | 2008-04-02 | 2014-07-30 | 日清フーズ株式会社 | Bakery food mix |
| KR101144431B1 (en) * | 2009-10-27 | 2012-05-10 | 씨제이제일제당 (주) | Non-fermented stuffed pancake mix composition and method for the stuffed pancake making using the same |
| JP6147688B2 (en) * | 2014-03-03 | 2017-06-14 | 松谷化学工業株式会社 | Bakery product and manufacturing method thereof |
| JP5960897B1 (en) * | 2015-09-11 | 2016-08-02 | 森永製菓株式会社 | Baked food |
| JP6761631B2 (en) * | 2015-11-18 | 2020-09-30 | 日清製粉プレミックス株式会社 | Bakery food mixture |
| JP6891137B2 (en) * | 2018-02-06 | 2021-06-18 | 日清フーズ株式会社 | Baked confectionery mix |
| JP2020115857A (en) * | 2019-01-22 | 2020-08-06 | 三栄源エフ・エフ・アイ株式会社 | Confectionery |
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