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.
More Like This:
Inventors:
ISHIZAKI JUNICHI (JP)
Application Number:
PCT/JP2020/043075
Publication Date:
May 27, 2022
Filing Date:
November 18, 2020
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX INC (JP)
International Classes:
A21D2/16; A21D2/32; A21D10/02; A21D13/80
Domestic Patent References:
| WO2020230654A1 | 2020-11-19 |
Foreign References:
| JPH09149756A | 1997-06-10 | |||
| JP2018201457A | 2018-12-27 | |||
| JPS54160792A | 1979-12-19 | |||
| JP2003230353A | 2003-08-19 | |||
| JP2014132907A | 2014-07-24 | |||
| JP2015165777A | 2015-09-24 | |||
| JP2017051159A | 2017-03-16 | |||
| JPS5836335A | 1983-03-03 | |||
| JPH07111855A | 1995-05-02 | |||
| JPH0965821A | 1997-03-11 | |||
| JP2004267047A | 2004-09-30 | |||
| JP2003000170A | 2003-01-07 | |||
| JPS5712944A | 1982-01-22 | |||
| JPS5974945A | 1984-04-27 |
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)
Download PDF: