AU2020274667A1

AU2020274667A1 - Crepe batter, crepe skin, method for producing crepe skin, and crepe mix

Info

Publication number: AU2020274667A1
Application number: AU2020274667A
Authority: AU
Inventors: Junichi ISHIZAKI; Sayaka Katagiri
Original assignee: Nisshin Seifun Premix Inc
Current assignee: Nisshin Seifun Premix Inc
Priority date: 2019-05-10
Filing date: 2020-04-30
Publication date: 2021-10-14
Anticipated expiration: 2040-04-30
Also published as: JPWO2020230654A1; AU2020274667B2; JP7346487B2; JP2021101743A; WO2020230654A1; JP6871486B2; KR20210149701A; CN113727608A

Abstract

This crepe batter contains a cereal flour, a sugar, eggs, and a liquid oil/fat, and has 160-400 parts by mass of moisture with respect to 100 parts by mass of the cereal flour, and 0.01-2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55°C with respect to 100 parts by mass of the cereal flour. This crepe mix contains a cereal flour and a sugar, and includes 0.01-2.5 parts by mass of propylene glycol fatty acid ester and/or 0.01-2.5 parts by mass of a monoglyceride having a melting point of less than 55°C with respect to 100 parts by mass of the cereal flour.

Description

DESCRIPTION

Title of Invention: CREPE BATTER, CREPE SKIN, METHOD FOR PRODUCING

CREPE SKIN, AND CREPE MIX

Technical Field

[0001] The present invention relates to a crepe batter, a crepe shell, a method for

producing a crepe shell, and a crepe mix.

Background Art

[0002]

Crepe shells are a typical example of baked shells for confectionery. Crepe

shells generally have a fluffy texture provided mainly by wheat flour. Also, crepe shells whose surface is browned in a mesh pattern are considered to be preferable. For the past few years, there has been a demand for crepe shells having a chewy texture (hereinafter also referred to as "chewiness"), but it is very difficult to make a chewy crepe shell that

has a mesh pattern on its surface. Even if a mesh pattern can be formed, significant unevenness occurs on the batter and makes the pattern coarse, and only a crepe shell with poor chewiness is obtained.

[0003] There have been several reports on methods for adjusting the state and the browned color of the surface of a crepe shell. Patent Literature 1 discloses, for the production of a baked shell for confectionery, such as a crepe shell, a method for producing a crepe shell, the method including baking a crepe shell with a modified starch

added, and also a leavening agent added as necessary. In Patent Literature 1, there is a description to the effect that the surface of the baked shell after baking has little unevenness and is substantially smooth, and innumerable small bubble holes having a uniform size are formed throughout the baked shell, and thus, a baked shell for confectionery that is soft, melts well in the mouth, and has a smooth mouthfeel can be obtained. Patent Literature 2 discloses a method for producing a crepe shell, the method including, when making a batter, adding a gelled oil-in-water emulsion composition that contains starch particles to the batter. In Patent Literature 2, there is a description to the effect that, with this production method, a crepe shell can be obtained that have spread thin during baking, that is unlikely to tear, that is crisp and favorably melts in the mouth, and that is uniformly browned without blisters.

[0004] On the other hand, in several known technologies for the production of crepe shells, an emulsifier is used. Patent Literature 3 proposes a method for producing a baked confectionery such as a crepe, wherein a batter mix is used that is prepared by mixing and stirring a liquid oil/fat, an emulsifier, a hen's egg, and milk or water to enhance emulsification and then adding wheat flour, a saccharide, and an extracted plant protein powder to the mixture. In Patent Literature 3, there is a description to the effect that a baked confectionery that is obtained using this method is resistant to freezing and does not deteriorate in texture and taste even when frozen. According to Patent Literature 4, in the production of a crepe or the like by baking a water-based batter containing water in an amount equal to or greater than the amount of wheat flour, the addition of a water-insoluble dietary fiber, a polysaccharide thickener, and a surfactant for food with an HLB of 5 or less makes it possible to improve the workability, such as yield, softness of products, and mold release in mass production, and to suppress a deterioration in the texture of a product due to water separation and starch aging that are caused by freezing and thawing the product.

Citation List Patent Literature

[0005] Patent Literature 1: JP 2003-230353A

Patent Literature 2: JP 2004-73119A Patent Literature 3: JP S58-36335A Patent Literature 4: JP H7-111855A

[0006] However, a technology for obtaining a crepe shell that is favorable in all of the chewiness, the small unevenness on the surface, and the fine mesh browned pattern has not been reported so far. Moreover, conventional crepe shells are not sufficient in terms of the appearance of the browned pattern.

[0007] An object of the present invention relates to a crepe batter, a method for producing a crepe shell, and a crepe mix with which it is possible to obtain a crepe shell that has chewiness, has little unevenness on its surface, is browned in a fine mesh pattern, and suppresses moisture migration from a filling. Furthermore, an object of the present invention relates to providing a crepe shell that is browned in a finer mesh pattern and has a more beautiful appearance than conventional crepe shells.

[0008] The inventors of the present invention found that, in the production of a crepe shell using a crepe batter containing a flour, an egg, a saccharide, and a liquid oil/fat, when a specific amount of water and a specific amount of a specific emulsifier are used, a crepe shell which has a flat surface with reduced unevenness, on which a browned portion has a fine mesh pattern, and which has chewiness can be obtained.

[0009] The present invention was made on the basis of the above-described findings, and provides a crepe batter containing a flour, a saccharide, an egg, and a liquid oil/fat, wherein the crepe batter has a water content of 160 to 400 parts by mass with respect to 100 parts by mass of the flour, and the crepe batter contains 0.01 to 2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01 to 2.5 parts by mass of a monoglyceride having a melting point of less than 55°C, with respect to 100 parts by mass of the flour.

[0010] Also, the present invention provides a method for producing a crepe shell, including a step of baking the above-described crepe batter.

[0011] Also, the present invention provides a crepe mix containing a flour and a saccharide, wherein the crepe mix contains 0.01 to 2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01 to 2.5 parts by mass of a monoglyceride having a melting point of less than 55°C, with respect to 100 parts by mass of the flour.

[0012] Also, the present invention provides a crepe shell having, on a surface thereof, a portion that is browned in a mesh pattern, and a plurality of mesh opening portions that are surrounded by the browned portion and that are not browned, wherein, when a center portion of the crepe shell is defined by a circle with a diameter of 100 mm, 40 to 115 of the mesh opening portions having a maximum length of 3 to 30 mm are present in the circle, the mesh opening portions being not browned, where the maximum length means a length of the longest line segment of line segments that traverse each mesh opening portion.

Brief Description of Drawings

[0013]

[Fig. 1] Fig. 1 is a schematic diagram showing an example of a continuous crepe baking machine that has a rotating drum.

[Fig. 2] Fig. 2 shows photographs of baked surfaces of crepe shells of Examples 4 and 3 and Comparative Example 1.

Description of Embodiments

[0014] Hereinafter, the present invention will be described on the basis of preferred embodiments thereof. In the following description, the wording "N to M" where N and M represent numbers means "N or more and M or less". A crepe batter of the present invention contains a flour and a saccharide. Grain flours and starches conventionally used to make crepes can be used as the flour without particular limitation, and one of those grain flours and starches may be used alone, or two or more thereof may be used in combination. Examples of the grain flours include wheat flour such as soft flour, medium-strength flour, semi-strong flour, strong flour, and durum flour; rice flour; corn flour; potato flour; tapioca flour; and sweet potato flour. Examples of the starches include starches derived from wheat, rice, corn, waxy corn, potato, tapioca, sweet potato, and the like, and modified starches thereof. Examples of the modified starches include those obtained by subjecting unmodified starches to one or more treatments such as etherification, esterification, gelatinization, cross-linking treatment, oxidation treatment, and oil and fat processing. Etherification includes hydroxypropylation, and esterification includes acetylation. As used herein, the term "starch" means a "pure starch" isolated from a plant such as wheat, and is distinguished from starch contained in a grain flour.

[0015] The flour is a main ingredient of the crepe batter of the present invention. Typically, it is preferable that the flour accounts for 40 mass% or more, and more preferably 45 mass% or more, of the solid content of the crepe batter. From the viewpoint of ensuring that the other ingredients such as the saccharide can be contained in appropriate amounts, the upper limit of the amount of the flour in the solid content of the crepe batter is preferably 70 mass% or less, and more preferably 65 mass% or less. Note that the "solid content of the crepe batter" corresponds to the crepe batter from which water and the liquid oil/fat have been removed.

[0016] In the present invention, various flours can be used as the flour, but in terms of the availability and cost of flours as well as the flavor and the like of crepes, it is preferable that the flour contains at least one flour selected from wheat flour, rice flour, corn flour, unmodified starch, and modified starch, and it is more preferable that the flour is at least one flour selected from wheat flour, rice flour, corn flour, unmodified starch, and modified starch. From this point of view, the ratio of the at least one flour selected from wheat flour, rice flour, corn flour, unmodified starch, and modified starch is preferably 70 parts by mass or more, and more preferably 90 parts by mass or more, with respect to 100 parts by mass of the flour. With regard to wheat flour, soft flour is superior in terms of stable batter viscosity and uniformity of emulsification degree, and hard flour is superior in terms of fewer bubble holes; however, whichever is used, a crepe shell that has chewiness and is at or above a certain level in terms of the small unevenness on the surface, the fine mesh pattern, and the fewness of bubble holes can be obtained. From the viewpoint of the availability, cost, and the like, starches are preferably derived from corn, waxy corn, tapioca, potato, wheat, rice, and the like. From the viewpoint of the availability, cost, and the like, examples of a preferred modified starch include starches that have been subjected to one or two or more treatments selected from etherification, esterification, and cross-linking. Starches that have been subjected to one or two or more treatments selected from etherification, acetylation, and cross-linking are preferable, and an etherified starch, an acetylated starch, a cross-linked starch, an etherified cross-linked starch, or an acetylated cross-linked starch is particularly preferable.

[0017] In an embodiment, it is preferable to use a combination of wheat flour and a modified starch as the flour, because an excellent chewy texture can be realized, and, in particular, an excellently fine mesh pattern can be obtained while achieving the effect of realizing excellent chewiness, fewer bubble holes, and little unevenness. In the case where a combination of wheat flour and a modified starch is used, the amount of wheat flour contained in the flour may be 5 to 50 mass%, and is more preferably 7 to 40 mass%, even more preferably 10 to 30 mass%, and most preferably 15 to 25 mass%. Also, in the case where a combination of wheat flour and a modified starch is used, the amount of modified starch contained in the flour may be 50 to 95 mass%, and is more preferably 60 to 83 mass%, even more preferably 70 to 90 mass%, and most preferably 75 to 85 mass%.

[0018] In order to obtain a uniform batter thickness and maintain a chewy texture, it is preferable that durum wheat semolina is not contained in the flour used in the present invention, or if it is contained, the amount of durum wheat semolina is very small. Durum wheat semolina has a high protein content and has a larger grain size than wheat flour, and therefore, if durum wheat semolina is used in the present invention, a uniform batter thickness is unlikely to be obtained, and the pattern is likely to be unstable. From this point of view, in the present invention, it is preferable that, even if the flour contains durum wheat semolina, the amount of durum wheat semolina in the flour is less than 50 mass%, more preferably 10 mass% or less, and even more preferably 3 mass% or less, and most preferably, the flour does not contain durum wheat semolina. Note that wheat flour has a different grain size than semolina and is therefore different from semolina. The amount of semolina in the flour of the present invention is preferably 50 parts by mass or less, more preferably 5 parts by mass or less, and even more preferably 3 parts by mass or less, with respect to 100 parts by mass of the flour, and most preferably, the flour does not contain semolina.

[0019]

The saccharide imparts sweetness and water retention as well as a favorably browned color to a crepe shell, which is a baked product of the crepe batter, and saccharides that can be used in the field of foods can be used without particular limitation. Examples of the saccharide include mono-, di-, and polysaccharides, such as sugar, granulated sugar, cane sugar, maltose, lactose, fructose, glucose, high-fructose corn syrup, xylose, galactose, trehalose, oligosaccharides and dextrin; sugar alcohols, such as sorbitol and maltitol; liquid sugars such as honey, mizuame, and maple syrup; and other sweeteners, and one of these saccharides may be used alone, or two or more thereof may be used in combination. From the viewpoint of, for example, imparting sweetness and water retention to the crepe shell and ensuring that ingredients other than the saccharide can be contained in appropriate amounts, the amount of the saccharide contained in the crepe batter of the present invention is preferably 25 to 75 parts by mass, and more preferably 35 to 65 parts by mass, with respect to 100 parts by mass of the flour. In order to accelerate the Maillard reaction and thereby enable favorable browning of the crepe shell, it is preferable that the saccharide contains a sucrose (cane sugar)-containing saccharide such as sugar or granulated sugar. Moreover, it is also preferable to combine cane sugar with a reducing sugar.

[0020] The crepe batter of the present invention contains an egg. The egg is particularly closely related to the color, flavor, and ease of mold release of the crepe shell. Eggs that can be used in the field of foods can be used without particular limitation, and examples include a hen's egg, a quail's egg, a duck's egg, and an ostrich's egg. One of these types of eggs may be used alone, or two or more thereof may be used in combination. In the crepe batter of the present invention, typically, a whole egg including the egg yolk and the egg white is used as the egg; however, only one of the egg yolk and the egg white may be used. From the viewpoint of achieving the above-described effect of the use of the egg and ensuring that ingredients other than the egg can be contained in appropriate amounts, the amount of the egg contained in the crepe batter of the present invention is preferably 120 to 190 parts by mass, and more preferably 150 to 180 parts by mass, with respect to 100 parts by mass of the flour.

[0021] The crepe batter of the present invention contains a liquid oil/fat. The liquid oil/fat is particularly closely related to the browned pattern (the shapes, dimensions, and arrangements, in a plan view, of mesh opening portions that are not browned) of the crepe shell as well as the texture (unevenness) of the crepe shell. The liquid oil/fat is an oil/fat that is liquid at normal temperature (25°C). Examples of the liquid oil/fat include, but are not limited to, various plant and animal oils and fats, such as rapeseed oil, olive oil, rice oil, sesame oil, coconut oil, corn oil, cottonseed oil, peanut oil, maize oil, soybean oil, sunflower oil, safflower oil, palm oil fractions (palm olein, etc.), butter oil, medium-chain fatty acid oil, and fish oil. Moreover, a hydrogenated oil, a transesterified oil, and the like of the above-described liquid oils and fats may also be used as long as they are liquid at normal temperature (25°C). The transesterified oil/fat may be an oil/fat obtained by performing transesterification of a blend of a liquid oil/fat and an oil/fat that is solid at °C. One of these oils and fats may be used alone, or two or more thereof may be used in combination. From the viewpoint of, for example, enhancing the above-described effect of the use of the liquid oil/fat, the amount of the liquid oil/fat contained in the crepe batter of the present invention is preferably 5 to 45 parts by mass, and more preferably 15 to 35 parts by mass, with respect to 100 parts by mass of the flour. From the viewpoint of obtaining a mesh browned pattern, it is preferable that the liquid oil/fat accounts for 50 mass% or more, and more preferably 80 mass% or more, of oils and fats contained in the crepe batter of the present invention.

[0022] In order to obtain a stable mesh pattern, it is preferable that the crepe batter of the present invention does not contain a combination of a specific oil/fat-containing powder and a baking powder. The specific oil/fat-containing powder refers to an oil/fat-containing powder obtained in the following manner: a powdery system containing a saccharide powder, or a powder composed mainly of a saccharide, and added water is heated at a heating temperature at which the saccharide crystallizes, to thereby obtain porous granules having indefinite shapes, and then, an oil/fat as well as a propylene glycol fatty acid ester and/or a monoglyceride having a melting point of less than 55°C are added to and mixed with the granules. Examples of the saccharide in the oil/fat-containing powder include those listed above as examples of the saccharide, and, in particular, at least one selected from mono-, di-, and polysaccharides is preferably used.

Preferably, the wording "composed mainly of a saccharide" means that the amount of saccharide is 50 mass% or more. Examples of the oil/fat used in the oil/fat-containing powder include oils and fats that are solid or semi-solid at normal temperature, such as shortening and butter, as well as those listed above as examples of the liquid oil/fat. In

order to obtain a stable mesh pattern, it is more preferable that the crepe batter of the present invention does not contain an oil/fat-containing powder obtained by heating a powdery system containing a saccharide powder, or a powder composed mainly of a saccharide, and added water at a heating temperature at which the saccharide crystallizes,

to thereby obtain porous granules having indefinite shapes, and then adding and mixing an oil/fat to and with the granules, and it is even more preferable that the crepe batter of the present invention does not contain porous granules having indefinite shapes, the

granules containing a saccharide as the main ingredient and being formed through

crystallization of the saccharide.

[0023] In order to obtain a stable mesh pattern, it is preferable that the crepe batter of the present invention does not contain a combination of a dried and pulverized fermented

batter and an oxidizing agent. The term "dried and pulverized fermented batter" refers to a product obtained by drying, or freezing at a low temperature under reduced pressure, a preliminarily fermented batter and then pulverizing the dried or frozen batter. Examples of the oxidizing agent include ascorbic acid and salts, derivatives, and

chemically modified products thereof, potassium bromate, lipoxygenase, and glucose oxidase. In order to obtain a stable mesh pattern, it is preferable that the crepe batter of the present invention does not contain a fermented product of yeast or a processed product thereof.

[0024]

The crepe batter of the present invention contains the flour, the saccharide, the egg, and the liquid oil/fat, and is characterized in that, in addition to these ingredients, the crepe batter further contains a specific emulsifier. With the crepe batter of the present invention, this feature makes it possible to obtain a crepe shell that is browned in a fine

mesh pattern, that is flat with reduced unevenness, that has chewiness, and that has fewer bubble holes and is less subject to moisture migration from a filling. The term "specific emulsifier" refers to at least one emulsifier selected from a monoglyceride having a melting point of less than 55°C and a propylene glycol fatty acid ester. In particular, in

the case where a propylene glycol fatty acid ester is used, not only a sufficiently flat baked surface with an even more favorable fine mesh pattern and even further reduced unevenness can be obtained, but also the chewiness can be improved. The inventors of the present invention presume that these specific emulsifiers improve the state of the

liquid oil/fat, such as the size of liquid oil/fat particles dispersed in the crepe batter, and can thus improve the fineness of the browned pattern and the texture (unevenness) of the crepe shell. Note that the term "bubble holes" refers to, for example, pinhole-like small holes that are confirmed through visual observation of a non-baked surface of a crepe.

Furthermore, according to the present invention, the use of the specific emulsifier makes a crepe batter to be obtained resistant to change over time, and therefore, even when the batter is used after a certain period of time has elapsed from the preparation thereof, a crepe shell that has an almost equally fine and uniform browned

pattern to that which is obtained immediately after the preparation of the crepe batter can be obtained.

[0025] A monoglyceride having a melting point of less than 55°C is in paste or wax form at normal temperature. The monoglyceride having a melting point of less than °C may be a monoglyceride in which a fatty acid is ester-linked to position 1 on the carbon skeleton of glycerol, or a monoglyceride in which a fatty acid is ester-linked to position 2 on the carbon skeleton of glycerol. The fatty acid may have 8 to 22 carbon atoms. Specifically, the fatty acid may be caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, or the like. In the present invention, the monoglyceride having a melting point of less than 55°C may be composed of a single monoglyceride, or may be a mixture of two or more monoglycerides. In order to obtain an even flatter and finer browned pattern, it is more preferable that the monoglyceride used in the present invention has a melting point of 15°C to 55°C, and even more preferably 15°C to 50°C. The term "melting point" as used herein refers to a melting point (peak top temperature) as measured using a differential scanning calorimeter or the like. According to the present invention, when a monoglyceride having a melting point of less than 55°C is used, a shell that has a browned pattern with finer meshes, that has an accordingly increased ground contact area, and that is therefore flatter is more likely to be obtained than in the case where a monoglyceride having a melting point of 55°C or higher is used.

[0026] A propylene glycol fatty acid ester is an ester of propylene glycol and a fatty acid. The propylene glycol fatty acid ester may be a monoester or a diester. The fatty acid may have 8 to 22 carbon atoms. For example, the fatty acid may be one or two or more selected from caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and the like. It is preferable that the propylene glycol fatty acid ester has a melting point of 35 to 55°C, and more preferably 40 to 50°C.

[0027] In the case where a monoglyceride having a melting point of less than 55°C is used, the amount of the monoglyceride is preferably 0.01 to 2.5 parts by mass with respect to 100 parts by mass of the flour. When the amount of the monoglyceride having a melting point of less than 55°C is 0.01 parts by mass or more with respect to 100 parts by mass of the flour, the above-described effects of the use of the emulsifier can be sufficiently achieved. When the amount of the monoglyceride having a melting point of less than 55°C is 2.5 parts by mass or less with respect to 100 parts by mass of the flour, the effect of the use of the emulsifier of obtaining a crepe shell that has chewiness and is browned in a fine mesh pattern can be achieved, and both this effect and the effect of realizing fewer bubble holes and a flat crepe shell surface with reduced unevenness can be achieved. From these points of view, the amount of the monoglyceride having a melting point of less than 55°C is more preferably 0.02 to 1.5 parts by mass, and even more preferably 0.05 to 1.0 parts by mass, with respect to 100 parts by mass of the flour.

[0028] In the case where a propylene glycol fatty acid ester is used, the amount of the propylene glycol fatty acid ester is preferably 0.01 to 2.5 parts by mass with respect to 100 parts by mass of the flour. When the amount of the propylene glycol fatty acid ester is 0.01 parts by mass or more with respect to 100 parts by mass of the flour, the above-described effects of the use of the emulsifier can be sufficiently achieved. When the amount of the propylene glycol fatty acid ester is 2.5 parts by mass or less with respect to 100 parts by mass of the flour, the effect of the use of the emulsifier of obtaining a crepe shell that has chewiness and is browned in a fine mesh pattern can be achieved, and both this effect and the effect of realizing fewer bubble holes and a flat crepe shell surface with reduced unevenness can be achieved. From these points of view, the amount of the propylene glycol fatty acid ester is more preferably 0.02 to 1.5 parts by mass, and even more preferably 0.05 to 1.0 parts by mass, with respect to 100 parts by mass of the flour. In particular, in the present invention, from the viewpoint of obtaining a crepe shell that has a fine browned pattern and that is flat, it is preferable that the propylene glycol fatty acid ester is contained in an amount of greater than 0.15 parts by mass, and more preferably 0.2 parts by mass or more, with respect to 100 parts by mass of the flour. As the amount of the specific emulsifier such as a propylene glycol fatty acid ester or a monoglyceride having a melting point of less than 55°C increases, the liquid oil/fat is more likely to be finely and uniformly dispersed in the crepe batter. Such a crepe batter in which the liquid oil/fat is finely and uniformly dispersed has a relatively large area of contact with a baking machine during baking, and thus, a crepe shell that has a fine browned pattern and that is flat is likely to be obtained.

[0029] It is preferable to use a propylene glycol fatty acid ester and a monoglyceride in combination, because even superior effects can be achieved, the effects including the chewiness, the flatness of the baked surface of the crepe shell, the fineness of the mesh pattern, the uniform mesh size, the fewness of bubble holes, and the like. From this point of view, it is especially preferable to use a propylene glycol fatty acid ester and a monoglyceride having a melting point of less than 55°C in combination. In order to achieve these effects, in the case where a combination of a propylene glycol fatty acid ester and a monoglyceride is used, the mass ratio between the propylene glycol fatty acid ester and the monoglyceride is preferably 7:3 to 3:7, and more preferably 6:4 to 4:6. It is especially preferable that the mass ratio between a propylene glycol fatty acid ester and a monoglyceride having a melting point of less than 55°C is within the above-described range.

[0030] In the crepe batter of the present invention, an emulsifier other than a propylene glycol fatty acid ester and a monoglyceride having a melting point of less than 55°C may be used. Examples of this emulsifier include monoglycerides having a melting point of °C or higher, acetylated monoglycerides, citrated monoglycerides, succinylated monoglycerides, diacetyl tartaric acid esters of monoglycerides, lactylated monoglycerides, sorbitan esters of fatty acids, sucrose esters of fatty acids, lecithin, sodium stearoyl lactate, calcium stearoyl lactate, polyglycerol esters of fatty acids, and sorbitan esters of fatty acids. One of these emulsifiers may be used alone, or two or more thereof may be used in combination. In the crepe batter of the present invention, the total emulsifier amount is preferably 0.01 to 5 parts by mass, and more preferably

0.05 to 3 parts by mass, with respect to 100 parts by mass of the flour, because the effect of obtaining a crepe shell that is browned in a fine mesh pattern, that is flat with reduced unevenness, that has chewiness, and that has fewer bubble holes and is less subject to moisture migration from a filling can be even more likely to be achieved.

[0031] In order to achieve the effect of obtaining a crepe shell that is browned in afine mesh pattern, that is flat with reduced unevenness, that has chewiness, and that has fewer bubble holes and is less subject to moisture migration from a filling, in the case where the crepe batter of the present invention uses an emulsifier other than a propylene glycol fatty acid ester and a monoglyceride having a melting point of less than 55°C, the total amount of the propylene glycol fatty acid ester and the monoglyceride having a melting point of less than 55°C is preferably larger than the amount used of any one of emulsifiers (hereinafter also referred to as "other emulsifiers") other than the propylene glycol fatty acid ester and the monoglyceride having a melting point of less than 55°C, and is preferably larger than the amount used of each of the other emulsifiers. It is more preferable that the total amount of the propylene glycol fatty acid ester and the monoglyceride having a melting point of less than 55°C is larger than the total amount of other emulsifiers used, and it is even more preferable that the amount of the propylene glycol fatty acid ester is larger than the total amount of other emulsifiers used. Moreover, in the case where a propylene glycol fatty acid ester is used in the present invention, it is also preferable that the amount of emulsifiers other than the propylene glycol fatty acid ester is smaller than the amount of the propylene glycol fatty acid ester, because the effects of the propylene glycol fatty acid ester can be even more likely to be achieved. The amount of emulsifiers other than the propylene glycol fatty acid ester is preferably 90 parts by mass or less, more preferably 70 parts by mass or less, and even more preferably 50 parts by mass or less, with respect to 100 parts by mass of the propylene glycol fatty acid ester. In order to sufficiently achieve the effects of the propylene glycol fatty acid ester and/or the monoglyceride having a melting point of less than 55°C, in the case where the crepe batter of the present invention contains an emulsifier other than the propylene glycol fatty acid ester and the monoglyceride having a melting point of less than 55°C, the amount of the emulsifier is preferably 10 parts by mass or less, even more preferably 2 parts by mass or less, and even more preferably 1 part by mass or less, with respect to a total of 100 parts by mass of the propylene glycol fatty acid ester and the monoglyceride having a melting point of less than 55°C.

[0032] The crepe batter of the present invention may further contain a thickener. The thickener serves to increase the viscosity of the crepe batter, and also make the mesh pattern finer and more uniform, for example. As the thickener used in the present invention, thickeners that can be used in the field of foods can be used without particular limitation, and a polysaccharide thickener is preferably used. Examples of the polysaccharide thickener include alginic acid, sodium alginate, potassium alginate, propylene glycol alginate, arabic gum, tragant gum, karaya gum, gati gum, arabinogalactan, locust bean gum, guar gum, tamarind gum, agar, carrageenan, xanthan gum, curdlan, gelatin, casein, carboxymethyl cellulose, methyl cellulose, pectin, agarose, glucomannan, chitin, and chitosan, and one of these polysaccharide thickeners may be used alone, or two or more thereof may be used in combination. From the viewpoint of, for example, enhancing the above-described effects associated with the thickener, the amount of the thickener contained in the crepe batter of the present invention is preferably 0.05 to 1 part by mass, and more preferably 0.1 to 0.5 parts by mass, with respect to 100 parts by mass of the flour.

[0033] The crepe batter of the present invention may further contain a leavening agent. As the leavening agent used in the present invention, leavening agents that can be used in the field of foods can be used without particular limitation, and examples thereof include sodium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, fumaric acid, sodium fumarate, calcium dihydrogen phosphate, glucono delta-lactone, tartaric acid, potassium hydrogen tartrate, disodium dihydrogen pyrophosphate, potassium aluminum sulfate, and dipotassium hydrogen phosphate. One of these leavening agents may be used alone, or two or more thereof may be used in combination. The leavening agent may contain starch or the like as a dispersing agent. A commercially available baking powder may be used as the leavening agent. However, in order to reduce the number of bubble holes and thereby prevent moisture migration from the filling, it is preferred that the crepe batter of the present invention has a low leavening agent content. Specifically, in the crepe batter of the present invention, the amount of the leavening agent is preferably 0.5 parts by mass or less, and more preferably 0.1 parts by mass or less, with respect to 100 parts by mass of the flour.

[0034] Typically, the crepe batter of the present invention further contains an aqueous liquid in addition to the above-described ingredients. Examples of the aqueous liquid contained in the crepe batter of the present invention include water, milk, and the like, and one of these may be used alone, or two or more thereof may be used in combination. It is preferable that the amount of the aqueous liquid contained in the crepe batter of the present invention is such that the water content in the crepe batter becomes preferably 160 to 400 parts by mass, more preferably 200 to 350 parts by mass, and even more preferably 270 to 320 parts by mass, with respect to 100 parts by mass of the flour, because moderate viscosity can be imparted to the batter, and desirable fineness of the browned pattern and desirable flatness of the crepe shell are thus likely to be realized. The term "water content" here includes not only the water content in the aqueous liquid but also the amount of water in a water-containing material such as the egg. With a crepe batter having a water content of more than 200 parts by mass with respect to 100 parts by mass of the flour, it has conventionally been particularly difficult to stabilize the browned pattern of a crepe while maintaining the chewiness. However, according to the present invention, the browned pattern can be stabilized by using the specific emulsifier. The water content in a crepe batter can be measured using, for example, a heat drying method in which a specimen is dried at 135°C for 2 hours, or at 105°C for 5 hours, and the water content is calculated based on a change in weight between before and after the drying.

Note that, if a value obtained by drying the specimen under one of the conditions at 135°C for 2 hours and the conditions at 105°C for 5 hours is within the above-described numerical range, the water content is considered to be within the above-described numerical range, even if a value obtained by drying the specimen under the other conditions is outside the above-described numerical range.

[0035] The crepe batter of the present invention may contain other ingredients in addition to the above-described ingredients. Examples of the other ingredients include milk components; oils and fats, such as animal and vegetable oils and fats as well as powdered oils and fats; dietary fiber; salt; sweeteners; spices; seasonings; vitamins; minerals; pigments; and flavorings, and these ingredients may be added as appropriate. In the crepe batter of the present invention, the total amount of ingredients other than the flour, the saccharide, water, the egg, the liquid oil/fat, the emulsifier, the thickener, and the leavening agent is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, even more preferably 20 parts by mass, yet even more preferably 10 parts by mass, and most preferably 5 parts by mass, with respect to 100 parts by mass of the flour.

[0036] The viscosity of the crepe batter of the present invention when the temperature of the crepe batter is 20 to 35°C is, for example, preferably from 10 to 40 dPa-s, and more preferably from 15 to 35 dPa-s. The viscosity of a crepe batter can be measured using, for example, a rotational viscometer, a capillary viscometer, or the like. As used herein, the "viscosity" of a crepe batter means the viscosity that is obtained by adjusting the product temperature of a batter to be measured to 25°C and performing a measurement according to a common method using a single cylinder rotational viscometer (type-B viscometer). For example, Viscotester VT-06 (Rion Co., Ltd.) is used as a type-B viscometer, and an attached No. 1 rotor is used; the batter temperature is adjusted to °C; and the measurement can be performed 5 minutes after the preparation of the batter.

[0037] There is no particular limitation on the method for preparing the crepe batter of the present invention. For example, the crepe batter of the present invention may be prepared using a "crepe mix containing a flour and a saccharide, wherein the crepe batter contains 0.01 to 2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01 to 2.5 parts by mass of a monoglyceride having a melting point of less than 55°C, with respect to 100 parts by mass of the flour" (crepe mix of the present invention), out of the above-described ingredients. The crepe batter of the present invention may be prepared by adding a liquid oil/fat and an egg to such a crepe mix and also adding an aqueous liquid thereto such that the above-described water content is realized. The crepe mix is in powder form. The amount of the flour contained in the crepe mix is preferably from to 85 mass%, and more preferably from 55 to 75 mass%. The descriptions of the flour, the saccharide, and the emulsifier of the above-described crepe batter all apply to the above-described mix. Accordingly, the type of the flour, the type of the saccharide and the amount ratio thereof with respect to the flour, as well as the type and composition of the emulsifier and the amount ratio thereof with respect to the flour all apply to the above-described mix. Moreover, regarding the other powdery raw materials of the crepe batter, that is, for example, the thickener and the leavening agent as well as the above-described other ingredients, the descriptions of their types and amounts all apply to the above-described mix. Accordingly, the types of the thickener and the leavening agent and the amount ratios thereof with respect to the flour all apply to the above-described mix. Moreover, in the above-described mix, the amount of powdery ingredients other than the flour, the saccharide, the egg, the emulsifier, the thickener, and the leavening agent is preferably 50 parts by mass or less, more preferably 30 parts by mass or less, even more preferably 20 parts by mass, yet even more preferably 10 parts by mass, and most preferably 5 parts by mass, with respect to 100 parts by mass of the flour. Furthermore, as is the case with the crepe batter of the present invention, preferably, the mix of the present invention does not contain the above-described specific oil/fat-containing powder; more preferably, the mix of the present invention does not contain an oil/fat-containing powder obtained by heating a powdery system including a saccharide powder, or a powder composed mainly of a saccharide, and added water at a heating temperature at which the saccharide crystallizes, to thereby obtain porous granules having indefinite shapes, adding and mixing an oil/fat to and with the granules; and even more preferably, the mix of the present invention does not contain porous granules having indefinite shapes, the granules containing a saccharide powder or a saccharide as the main ingredient and being formed through crystallization of the saccharide. In addition, it is preferable that the mix of the present invention does not contain a combination of a dried and pulverized fermented batter and an oxidizing agent, and it is more preferable that the mix of the present invention does not contain a fermented yeast or a processed product thereof.

[0038] The crepe batter of the present invention can be produced and baked in a manner similar to that of a conventional crepe batter. The batter can be prepared by uniformly mixing the flour, the saccharide, the egg, the liquid oil/fat, and the emulsifier, and other optional ingredients as necessary, using a mixer or a hand whisk. The floor time is preferably 10 to 60 minutes. For example, the crepe batter may be baked using a continuous crepe baking machine that has a rotating drum or the like, or may be baked using a crepe pan, a frying pan, a hot plate, an oven, or the like. It is preferable to use a continuous crepe baking machine for reasons that will be described below. Only one surface may be baked, or both surfaces may be baked. Baking only one surface is preferable in that the following effects of the crepe batter of the present invention can be even more effectively achieved; the non-baked surface has a flat shape and is less likely to have bubble holes, the escape of moisture from the batter is suppressed, and a crepe shell that is less subject to moisture migration from a filling can be obtained. With regard to the baking conditions, no matter whether only one surface is baked or both surfaces are baked, the baking is performed preferably at 160 to 220°C for to 60 seconds, and more preferably at 160 to 220°C for 10 to 40 seconds.

[0039]

A continuous crepe baking machine refers to an apparatus that can automatically and continuously produce crepes. Examples of the continuous crepe baking machine include a continuous crepe baking machine with a rotating drum (hereinafter also referred to as "drum baking machine") and a frying-pan-type continuous baking machine. In general, the drum baking machine has a batter input portion, a transfer drum, and a heating drum. The transfer drum and the heating drum are usually arranged in close proximity to each other such that rotating shafts of the two drums extend in the same direction, and are rotated in opposite directions during use. In general, the drum baking machine bakes a batter by feeding the batter from the batter input portion to the transfer drum, attaching the batter to the transfer drum and shaping the batter thereon, and transferring the batter from the transfer drum to the heating drum. In general, the batter input portion of the drum baking machine constitutes a hopper. In general, the drum baking machine attaches the batter to the transfer drum using a batter tank with a hopper that is located adjacent to (for example, located below) the transfer drum. In general, the drum baking machine has a screw and a gear pump for feeding the batter from the batter input portion to the transfer drum (or the batter tank for attaching the batter to the transfer drum). Fig. 1 shows a typical example of the drum baking machine. In an apparatus shown in Fig. 1, a batter is fed from a batter input hopper 1 to a transfer drum hopper 3 using a screw 2, and the batter in the transfer drum hopper 3 is transferred by a transfer drum 4 to a main drum 5 that is rotating simultaneously with the transfer drum 4 and then baked thereon. Known examples of the drum baking machine include crepe machines "HT-30CN", "HT-15CN", and "HT-45CN" available from Daiei Engineering Co., Ltd. The frying-pan-type continuous baking machine in general has a plurality of frying pans and is configured such that a crepe batter discharged by a discharge portion is continuously put on the plurality of frying pans and baked. Known examples of the frying-pan-type continuous baking machine include "CR-20", "CR-2", and "IH-compatible model" available from Yamada Confectionary Machine Co., Ltd.

[0040] Baking with a continuous crepe baking machine usually takes several tens of minutes to about an hour from the input of the batter to the completion of the baking. With the crepe batter of the present invention, even when a continuous crepe baking machine is used, crepes having fine mesh patterns can be stably produced, because the crepe batter has excellent stability over time as shown in examples, which will be described later. Moreover, crepes having fine mesh patterns can be stably produced even under conditions unfavorable for the creation of a mesh pattern, or more specifically, for example, without greasing a heating surface of the heating drum, the frying pans, or the like. In the case of the drum baking machine, usually, baking is performed without greasing the heating drum.

[0041] A crepe shell of the present invention will be described. The crepe shell is a baked product of a crepe batter, and has, on its surface (baked surface of the crepe batter), a portion that is browned in a mesh pattern and a plurality of mesh opening portions that are surrounded by the browned portion and that are not browned. Typically, on a surface of the crepe shell, browned portions that have a linear shape in a plan view extend in a plurality of, that is, two or more directions, and those browned portions are connected to each other to form continuous lines arranged in a mesh pattern. The surface of the crepe shell is divided into the plurality of mesh opening portions, which are not browned, by these continuous lines arranged in the mesh pattern. The color of the portions that are not browned is a color derived from the batter, and is, for example, yellow or pale yellow. The color of the browned portions is brownish compared with the portions that are not browned, and may be dark reddish-brown, for example.

[0042] The crepe shell of the present invention is characterized in that, when a center portion of the crepe shell is defined by a circle with a diameter of 100 mm, 40 to 115 mesh opening portions with a maximum length of 3 to 30 mm, of the above-described mesh opening portions that are not browned, are present in the circle. This feature makes the mesh browned pattern moderately fine and a large number of mesh opening portions with a moderate size present, and thus, the crepe shell has a beautiful appearance. From this point of view, of the above-described mesh opening portions that are not browned, preferably 40 to 115, and more preferably 60 to 95 mesh opening portions with a maximum length of 3 to 30 mm are present in the above-described circle. In the present invention, in order that the number of mesh opening portions on the crepe shell is within the above-described range, a method for producing a crepe shell by baking the above-described crepe shell of the present invention can be employed. A crepe shell that has a fine mesh pattern as described above cannot be obtained using a conventional crepe batter.

[0043] The "mesh pattern" is not limited to a pattern in which mesh opening portions have a regular shape, such as a grid mesh pattern, and includes a pattern in which mesh opening portions have indefinite shapes. Moreover, in a mesh pattern, the browned portions do not need to have a fixed width (length in a direction that is orthogonal to the extending direction of those portions). Furthermore, the browned portions do not need to have an elongated shape like a linear shape. "Having a portion that is browned in a mesh pattern and a plurality of mesh opening portions that are surrounded by the browned portion and that are not browned" is satisfied if a plurality of discontinuous portions that are not browned and a browned portion that separates the discontinuous portions from each other are observed. The discontinuous portions refer to the above-described mesh opening portions, and the number of discontinuous portions is a number that satisfies "when a center portion of the crepe shell is defined by a circle with a diameter of 100 mm, to 115 mesh opening portions with a maximum length of 3 to 30 mm, of the mesh opening portions that are not browned, are present in the circle". The "maximum length" means a length of the longest line segment of line segments that traverse a single mesh opening portion. The shape of the mesh opening portions is not limited, and may be any shapes, such as a circle, an ellipse, a polygon, and a star-shaped polygon.

[0044] The wording "a center portion of the crepe shell is defined by a circle with a diameter of 100 mm" means that the center portion is defined by a circle with a diameter of 100 mm around the center point of the crepe shell. When the shape of the crepe shell is a circle, the center point is the center of the circle. When the shape of the crepe shell is a triangle, the center point is the incenter of the triangle. When the shape of the crepe shell is a quadrilateral other than a rectangle or a rhombus, or a pentagon, the center point of the crepe shell is the center of a circle having the largest area, of circles that are located inside the quadrilateral or the pentagon and are tangent to at least three sides thereof. When the quadrilateral or the pentagon has two or more circles having the largest area, if the center of any one of these circles is selected and the number of the above-described mesh opening portions is within the above-described range, the crepe shell is considered to be included in the scope of the present invention. When the shape of the crepe shell is not a circle, a triangle, a quadrilateral other than a rectangle or a rhombus, or a pentagon, the center point of the crepe shell is the midpoint of the longest line segment that traverses the crepe shell.

[0045] The "number of mesh opening portions with a maximum length of 3 to 30 mm, of the mesh opening portions that are not browned, in the circle with a diameter of 100 mm around the center point of the crepe shell" can be counted by, for example, capturing a photograph of the crepe shell and magnifying the photograph two times. Note that, in the case where only a portion of a mesh opening portion is contained in the circle, if at least half the area of this mesh opening portion is contained in the circle, this mesh opening portion is counted as one.

[0046] The diameter of the crepe shell is typically from 110 to 300 mm, and preferably from 160 to 240 mm. When the shape of the crepe shell is a circle, the "diameter" here means the diameter of that circle; when the shape of the crepe shell is an ellipse, the

"diameter" means the minor axis of that ellipse; and when the shape of the crepe shell is a triangle, the "diameter" means the diameter of an inscribed circle. When the shape of the crepe shell is a quadrilateral other than a rectangle or a rhombus, or a pentagon, the "diameter" means the diameter of a circle having the largest area, of circles that are located inside the quadrilateral or the pentagon and are tangent to at least three sides thereof. When the shape of the crepe shell is not a circle, a triangle, a quadrilateral other than a rectangle or a rhombus, or a pentagon, the "diameter" means the length of one of the two congruent parts into which the above-described longest line segment is bisected at the midpoint, or in other words, half the length of the longest line segment. No matter what shape the crepe shell has, it is preferable that the shape encloses the entirety of the circle with a diameter of 100 mm around the above-described center point of the crepe shell. The wording "encloses the entirety" here may refer to a case in which the circle with a diameter of 100 mm overlaps an outer edge of the crepe shell or a case in which the circle with a diameter of 100 mm does not overlap the outer edge of the crepe shell and the entire circle is located inside the outer edge. The crepe shell preferably has such a size that the area of the crepe shell is 1 to 50 times the area of the circle having a diameter within the above-described range. However, the shape such as an ellipse, a triangle, and the like here means that the batter is baked into such shape during the baking, and does not mean that the batter baked into a circular shape, for example, is cut out into a triangular shape.

[0047] The thickness of the crepe shell is typically preferably from 0.1 to 3 mm, and more preferably from 0.5 to 2 mm. The "thickness of the crepe shell" here refers to the thickness of any portion of the crepe shell.

Examples

[0048] Examples 1 to 12 and Comparative Examples 1 to 14 The raw materials shown in Table 1 or 2 below were mixed in ratios shown in the respective table, and stirred using a mixer. Thus, a fluid crepe batter having a batter temperature of 25°C and a batter viscosity of 15 to 35 dPa-s was prepared. After a floor time of 10 minutes, the crepe batter was baked using a drum baking machine at 185°C for seconds such that only one surface was baked. Thus, a thin circular crepe shell having a thickness of 0.5 to 2 mm and a diameter of about 20 cm was obtained.

[0049] In Tables 1 and 2, soft flour was used as the wheat flour. An etherified starch derived from tapioca was used as the modified starch. Moreover, granulated sugar was used as the saccharide. A whole egg was used as the egg. Guar gum was used as the polysaccharide thickener. A monoglyceride of a fatty acid having 16 to 18 carbon atoms and having a melting point of 50°C was used as the monoglyceride having a melting point of less than 55°C. A propylene glycol fatty acid ester having a melting point of 42 to 48°C was used as the propylene glycol fatty acid ester. Commercially available products were used as the other emulsifiers.

[0050] Evaluation 1 For the crepe shells obtained in the examples and the comparative examples, the appearance, or more specifically, the fewness of bubble holes on the non-baked surface, the flatness of the baked surface, and the fineness of the mesh pattern of the browned portion, as well as the texture, or more specifically, the chewiness were evaluated by ten expert panelists. The evaluation criteria will be described below. Tables 1 and 2 show the results as average values of the evaluation scores given by the ten panelists. Note that the bubble holes evaluated for the non-baked surface were pinhole-like holes (having a diameter of about 0.01 to 0.2 mm), whether they penetrated the crepe shell or not, and the number of such holes was visually evaluated.

[0051]

Furthermore, for the crepe shells obtained in the examples and the comparative examples, the number of mesh opening portions with a maximum length of 3 to 30 mm in the circle with a diameter of 100 mm was measured according to the above-described method. Tables 1 to 2 show the results. Also, Fig. 2 shows photographs of the baked surfaces of the crepe shells of Examples 4 and 3 and Comparative Example 1.

[0052] Evaluation 2 The crepe batters of Comparative Example 1 and Examples 1 to 6 were allowed to stand at room temperature (25°C) for 0 minutes, 15 minutes, 30 minutes, 45 minutes, or 60 minutes after the preparation, and then baked. For the thus obtained crepe shells, the mesh pattern on the baked surface was evaluated in a similar manner to that described above, by the ten expert panelists using the evaluation criteria below. Table 3 shows changes in the evaluation scores and average values of the evaluation scores at various points in time.

[0053] Evaluation Criteria Fewness of Bubble Holes on Non-Baked Surface 1 point: There are a very large number of bubble holes. 2 points: There are a large number of bubble holes. 3 points: There are a somewhat large number of bubble holes. 4 points: There are a small number of bubble holes. 5 points: There are no bubble holes.

[0054] Flatness of Baked Surface 1 point: The surface is significantly uneven. 2 points: The surface is uneven.

3 points: The surface is somewhat uneven. 4 points: The surface is flat but partially uneven. 5 points: The surface is flat.

[0055] Fineness of Browned Pattern on Baked Surface 1 point: Coarse pattern or no pattern appears. 2 points: Somewhat coarse pattern or little pattern appears. 3 points: Slightly fine pattern appears, but the pattern is not uniform. 4 points: Somewhat fine and uniform pattern appears. 5 points: Fine and uniform pattern appears.

[0056] Texture (Degree of Chewiness) 1 point: The crepe shell feels hard and not chewy. 2 point: The crepe shell feels somewhat hard and slightly chewy. 3 points: The crepe shell feels chewy. 4 points: The crepe shell feels soft and somewhat very chewy. 5 points: The crepe shell feels soft and very chewy.

[0057] Table 1

Ex. [. Ex . Ex. Ex. Ex. Ex. Ex. Ex. Ex. Ex. Ex. Mixingratio(pantbymass) Mxnrai(prbyms) 1 2 3 4 5 6 7 8 9 10 11 12 Wheat flour 25 25 25 25 25 25 25 25 25 25 25 25 Modified starch 75 75 75 75 75 75 75 75 75 75 75 75 Saccharide 50 50 50 50 50 50 50 50 70 70 70 70 Egg 175 175 175 175 175 175 175 175 175 175 175 175 Water 125 125 125 125 125 125 125 125 125 125 125 125 Salad oil 20 20 20 20 20 20 20 20 18 17 16 15 Polysaccharide thickener 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 Water content in batter 272 272 272 272 272 272 272 272 272 272 272 272 Monoglyceride (melting point: 0.25 0.15 0.25 0.35 0.45 0.6 1 1.5 2 2.5 less than 55°C) Emulsifier Monoglyceride (melting point: 0.25 55°C or higher) Propylene glycol 0.25 0.15 0.25 0.25 0.35 0.45 0.6 1 1.5 2 2.5 fatty acid ester Average evaluation score 3.3 4.1 4.0 4.9 4.1 4.6 4.5 4.3 4.1 3.9 3.8 3.5 Fewness of bubble holes on 4 4.5 4.5 5 4 5 5 5 4.5 4 4 4 non-baked surface of batter Flatness of baked surface of 3.5 4 3.5 5 4 5 5 5 5 5 5 5 batter Texture (chewiness) 2.5 4 4.5 4.5 4.5 3.5 3.5 3 3.5 3 2.5 2 Fineness of mesh pattern 3 4 3.5 5 4 5 4.5 4 3.5 3.5 3.5 3 Number of mesh opening 52 80 60 91 74 91 79 73 71 68 66 63 portions

[0058] Table 2 tCom.Com.fCom.ICom.iCom.Com.Com.Com.Com.Com. Com. Com. iCom. Com. Ex. 1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 Ex. 7 Ex. 8 Ex. 9 Ex. 10 Ex. 11 Ex. 12 Ex. 13 Ex. 14 Wheat flour 25 25 25 25 25 25 25 25 25 25 25 25 25 25 Modified starch 75 75 75 75 75 75 75 75 75 75 75 75 75 75 Saccharide 50 50 50 50 50 50 50 50 50 50 50 50 70 70 Egg 175 175 175 175 175 175 175 175 175 175 175 175 175 175 Water 125 125 125 125 125 125 125 125 125 125 125 125 125 125 Salad oil 20 20 20 20 20 20 20 20 20 20 20 20 14 13 Polysaccharide thickener 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 Water content in batter 272 272 272 272 272 272 272 272 272 272 272 272 272 272 Emulsifier Monoglyceride (melting point: 0.25 55°C or higher) Acetylated 0.25 monoglyceride Citrated monoglyceride Succinylated 0.25 monoglyceride Diacetyl tartaric acid ester of 0.25 monoglyceride Lactylated 0.25 monoglyceride Sorbitan ester of 0.25 fatty acid Sucrose ester of 0.25 fatty acid Lecithin 0.25 Sodium stearoyl 0.25 lactate Calcium stearoyl 0.25 lactate Monoglyceride (melting point: 3 3.5 less than 55°C) Propylene glycol 3 3.5 fatty acid ester Average evaluation score 1.8 2.8 2.5 2.4 2.5 2.6 2.3 2.5 2.5 2.1 2.6 2.4 2.6 2.5 Fewness of bubble holes on 2 4 3 3 3 3.5 2.5 3 3 2 3 3 3 3 non-baked surface of batter Flatness of baked surface of 1 2.5 2 2 2 2 2 2 2 2 2 2 5 5 batter Texture (chewiness) 3 2.5 2.5 2.5 3 3 2 2.5 2.5 2.5 3 2.5 1 1 Fineness of mesh pattern 1 2 2.5 2 2 2 2.5 2.5 2.5 2 2.5 2 1.5 1 Number of mesh opening 18 28 30 26 27 24 32 31 30 30 28 31 30 20 portions

[0059] Table 3

Cor' Ex.1 Ex. 2 Ex. 3 Ex. 4 Ex. 5 Ex. 6 Ex.l Change in pattern over time (average 1 2.9 4.8 3.7 4.9 3.9 4.5 score for 0 to 60 min) Floor time: 0 min 1 3.5 5 4 5 4 4.5 Floor time: 15 min 1 3.5 5 4 5 4 4.5 Floor time: 30 min 1 3 5 4 5 4 4.5 Floor time: 45 min 1 2.5 4.5 3.5 5 4 4.5 Floor time: 60 min 1 2 4.5 3 4.5 3.5 4.5

[0060] It can be seen from the results shown in Tables 1 to 3 above, and Fig. 2, that the use of a specific emulsifier in the crepe batter of the present invention makes it possible to obtain a crepe shell that has a flat surface with reduced unevenness, that is browned in a fine mesh pattern, and that has chewiness. It also can be seen that the crepe shell has fewer bubble holes and is less subject to moisture migration from a filling, and the crepe batter is also highly stable over time.

[0061] Examples 2-A to 2-W Instead of 75 parts by mass of modified starch and 25 parts by mass of soft flour used as the flour in Example 2, flours of the types shown in Table 4, 5, or 6 were used. Otherwise, a similar procedure to that of Example 2 was performed, and crepe batters and crepe shells were thus obtained.

[0062] Comparative Examples 1-A to 1-F, 1-Q, and 1-T to 1-W Instead of 75 parts by mass of modified starch and 25 parts by mass of soft flour used as the flour in Comparative Example 1, flours of the types shown in Table 4, 5, or 6 were used. Otherwise, a similar procedure to that of Comparative Example 1 was performed, and crepe batters and crepe shells were thus obtained.

[0063] Comparative Examples 2-A to 2-F, 2-Q, and 2-T to 2-W Instead of 75 parts by mass of modified starch and 25 parts by mass of soft flour used as the flour in Comparative Example 2, flours of the types shown in Table 4, 5, or 6 were used. Otherwise, a similar procedure to that of Comparative Example 2 was performed, and crepe batters and crepe shells were thus obtained.

[0064] The crepe shells obtained in the above-described examples and comparative examples were evaluated in similar manners to those of Evaluation 1. Tables 4 to 6 show the results.

[0065] Table 4

TCom. Com. E Com. Com. E Com. Com. E Com. Com. Mixing ratio (part by mass) 2-A Ex. Ex. 2-B Ex. Ex. 2-C Ex. Ex. 2-D Ex. Ex. 1-A 2-A 1-B 2-B 1-C 2-C 1-D 2-D Wheat flour (soft flour) 100 100 100 Modified starch (strong flour) 100 100 100 Rice flour 100 100 100 Cornflour 100 100 100 Saccharide 50 50 50 50 50 50 50 50 50 50 50 50 Egg 175 175 175 175 175 175 175 175 175 175 175 175 Water 125 125 125 125 125 125 125 125 125 125 125 125 Salad oil 20 20 20 20 20 20 20 20 20 20 20 20 Polysaccharide thickener 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 0.35 Water content in batter 272 272 272 272 272 272 272 272 272 272 272 272 Emulsifier Monoglyceride (melting point: less than 55°C) Monoglyceride (melting point: 0.25 0.25 0.25 0.25 55°C or higher) Propylene glycol 0.25 0.25 0.25 0.25 fatty acid ester Average evaluation score 3.8 2.0 2.8 3.8 2.0 2.6 3.5 1.6 2.3 3.5 1.5 1.8 Fewness of bubble holes on 4 3 3.5 4.5 3 3.5 3.5 1.5 2.5 3.5 1.5 2 non-baked surface of batter Flatness of baked surface of 4 1.5 3 3.5 1 2.5 3.5 1.5 2.5 3.5 1.5 2 batter Texture (chewiness) 3 2.5 2 3.5 3 2.5 3 2.5 2.5 3 2 1.5 Fineness of mesh pattern 4 1 2.5 3.5 1 2 4 1 1.5 4 1 1.5 Number of mesh opening 85 20 27 68 15 25 73 17 24 70 14 26 portions a N C O NOC

ON O C C

o o o ev vv o

OON O Olti

O COCN OC N

Q~ k NN N r N OIN Ol T t f tfl o -C o - ti -- lC. rf'?'rf'fNm

C i-- lC) -la kr' r 0 kN L'C ti - Cl o- a C ? ?'?r'N oo

NC NO T T ti-T N

Q N 4, C Cz Cl Cz i

2m 2 ti4i O2 C nti i

uu QJLICl -tit-ClCg ol "Q C Cal

2 tim tim Cl - C C 1- 0 a vti N LIC - - i t--CoC - l C C C C -- r C fl ct l - o0 uC8 '1

m ti tim 0 '' 0 C _c -cl~ ttim ~~i o tj L I

0 V2t~ 4 PO I

v u u u u lu l uIL o o

oj o0 o o o - o o oox

CD Cl I--C

C- - - l-C

0 CD kn k

~ CD

0 CD -- Cl C rCl--Cllcl kr

fl~ ~Cl -~--Clcf

Er

kn kn kCl 0 CD ~-- Cl C l

EYr Q~I~Cl - -- Cl~Cl Cl l Clr

EC

~ ~N~l01)

u~ -~lu Cl 0l-Cr

cz V nn C tjl tjN ,ul - - Cl C u lu lu 4n Fj j) l

QICl ~-~lu u Cl 0l C

tE -~~ c -- lcz Cl- ll)r

tnjn cC al : 441--Cl . 4 1 4 F

[0068] It can be seen that, in the cases where soft flour, strong flour, rice flour, various unmodified starches, and various modified starches were used as shown in Tables 4 to 6, the effects of the use of a specific emulsifier of realizing little unevenness on the surface, a good mesh pattern, good chewiness, and fewness of bubble holes can be achieved.

[0069] Examples 2-X and 2-Y The amount of salad oil used in Example 2 was changed to the amounts shown in Table 7. Otherwise, a similar procedure to that of Example 2 was performed, and crepe batters and crepe shells were thus obtained. The obtained crepe shells were evaluated in similar manners to those of Evaluation 1. Table 7 shows the results.

[0070] Table 7 Mixing ratio (part by mass) Ex. 2-X Ex. 2-Y Wheat flour 25 25 Modified starch 75 75 Saccharide 50 50 Egg 175 175 Water 125 125 Salad oil 5 45 Polysaccharide thickener 0.35 0.35 Water content in batter (200-350) 272 272 Emulsifier Monoglyceride (less than 55°C) Monoglyceride (55°C or higher) Propylene glycol fatty acid ester 0.25 0.25 Average evaluation score 3.8 3.5 Fewness of bubble holes on non-baked surface of batter 4 3.5 Flatness of baked surface of batter 4 3 Texture (chewiness) 4.5 3 Fineness of mesh pattern 2.5 4.5 Number of mesh opening portions 60 110

[0071] It can be seen that, in the cases where the amount of liquid oil/fat was changed as shown in Table 7 as well, the effects of the use of a specific emulsifier of realizing little unevenness on the surface, a good mesh pattern, good chewiness, and fewness of bubble holes can be achieved.

Industrial Applicability

[0072] According to the present invention, it is possible to provide a crepe mix, a crepe batter, and a method for producing a crepe shell with which a crepe shell that has a flat surface with reduced unevenness, that is browned in a fine mesh pattern, that has chewiness, and that suppresses moisture migration from a filling can be obtained. The crepe batter of the present invention also has excellent stability over time. Furthermore, according to the present invention, it is possible to provide a crepe shell that is browned in a finer mesh pattern and has a more beautiful appearance than conventional crepe shells.

Claims

1. A crepe batter containing a flour, a saccharide, an egg, and a liquid oil/fat, wherein the crepe batter has a water content of 160 to 400 parts by mass with respect to 100 parts by mass of the flour, and the crepe batter contains 0.01 to 2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01 to 2.5 parts by mass of a monoglyceride having a melting point of less than 55°C, with respect to 100 parts by mass of the flour.

2. The crepe batter according to claim 1, wherein an amount of durum wheat semolina in the flour is less than 50 mass%, the crepe batter excludes a crepe batter that contains an oil/fat-containing powder and a baking powder, the oil/fat-containing powder is obtained by: heating a powdery system comprising a saccharide powder, or a powder composed mainly of a saccharide, and added water at a heating temperature at which the saccharide crystallizes, to thereby obtain porous granules having indefinite shapes, and then adding and mixing, to and with the granules, an oil/fat, and a propylene glycol fatty acid ester and/or a monoglyceride having a melting point of less than 55°C, and the crepe batter excludes a crepe batter that contains a dried and pulverized fermented batter and an oxidizing agent.

3. The crepe batter according to claim 1 or 2, containing 0.01 to 2.5 parts by mass of a propylene glycol fatty acid ester with respect to 100 parts by mass of the flour.

4. The crepe batter according to claim 3, further containing 0.01 to 2.5 parts by mass of a monoglyceride with respect to 100 parts by mass of the flour.

5. The crepe batter according to claim 4, wherein a mass ratio between the propylene glycol fatty acid ester and the monoglyceride is 3:7 to 7:3.

6. The crepe batter according to any one of claims 1 to 5, being used for a continuous crepe baking machine.

7. A method for producing a crepe shell, comprising a step of baking the crepe batter according to any one of claims I to 5.

8. A crepe mix containing a flour and a saccharide, wherein the crepe mix contains 0.01 to 2.5 parts by mass of a propylene glycol fatty acid ester and/or 0.01 to 2.5 parts by mass of a monoglyceride having a melting point of less than 55°C, with respect to 100 parts by mass of the flour.

9. A crepe shell having, on a surface thereof, a portion that is browned in a mesh pattern, and a plurality of mesh opening portions that are surrounded by the browned portion and that are not browned, wherein, when a center portion of the crepe shell is defined by a circle with a diameter of 100 mm, 40 to 115 of the mesh opening portions having a maximum length of 3 to 30 mm are present in the circle, the mesh opening portions being not browned, where the maximum length means a length of the longest line segment of line segments that traverse each mesh opening portion.