PANCAKE DOUGH, OIL-IN-WATER EMULSIFIED OIL-AND-FAT COMPOSITION FOR PANCAKE DOUGH, AND METHOD FOR PRODUCING PANCAKE DOUGH

Title:

PANCAKE DOUGH, OIL-IN-WATER EMULSIFIED OIL-AND-FAT COMPOSITION FOR PANCAKE DOUGH, AND METHOD FOR PRODUCING PANCAKE DOUGH

Document Type and Number:

Japanese Patent JP2022175978

Kind Code:

A

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

Inventors:

MURATA HIROHIKO
JOJIMA SHINSUKE
KANEKO KENTARO
SUZUKI FUMIKO

Application Number:

JP2021082810A

Publication Date:

November 25, 2022

Filing Date:

May 14, 2021

Export Citation:

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Assignee:

ADEKA CORP

International Classes:

A21D2/34; A23D7/00

Attorney, Agent or Firm:

Patent Attorney Showa International Patent Office

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