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Title:
CREPE BATTER, METHOD FOR PRODUCING CREPE SKIN, AND CREPE MIX
Document Type and Number:
WIPO Patent Application WO/2022/107260
Kind Code:
A1
Abstract:
This crepe batter contains a flour, a sugar, an egg, and a liquid oil and fat, the moisture content of the crepe batter being 120-360 parts by mass per 100 parts by mass of the flour, and the crepe batter containing 0.01-2 parts by mass of a monoglyceride having a melting point of 45°C or higher per 100 parts by mass of the flour. The flour contains a combination of wheat flour and at least one selected from a non-processed starch and a processed starch. The proportion of wheat flour within a total of 100 parts by mass of the non-processed starch, the processed starch, and the wheat flour is preferably 10-50 parts by mass.

Inventors:
ISHIZAKI JUNICHI (JP)
Application Number:
PCT/JP2020/043075
Publication Date:
May 27, 2022
Filing Date:
November 18, 2020
Export Citation:
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Assignee:
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A21D2/32; A21D2/16; A21D10/02; A21D13/80
Domestic Patent References:
WO2020230654A12020-11-19
Foreign References:
JPH09149756A1997-06-10
JP2018201457A2018-12-27
JPS54160792A1979-12-19
JP2003230353A2003-08-19
JP2014132907A2014-07-24
JP2015165777A2015-09-24
JP2017051159A2017-03-16
JPS5836335A1983-03-03
JPH07111855A1995-05-02
JPH0965821A1997-03-11
JP2004267047A2004-09-30
JP2003000170A2003-01-07
JPS5712944A1982-01-22
JPS5974945A1984-04-27
Other References:
YAMAGUCHI, TAKESHI: "Use of Emulsifiers in Breadmaking Facilities", NEW FOOD INDUSTRY, vol. 21, no. 8, 30 November 1978 (1978-11-30), JP , pages 17 - 21, XP009537420, ISSN: 0547-0277
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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