JP2014054205A - Premix powder - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a premix powder for making a soft, readily meltable in the mouth, and thick hot cake or pancake with excellent puffy and thick texture, without use of a special mold.SOLUTION: The premix powder includes a water-soluble pectin. Preferred examples of the water-soluble pectin include one having a calcium content of 500 ppm or less, a sodium content of 5,000 ppm or more, and a potassium content of 5 ppm or more. The particles of the preferred examples in an amount of 80 mass% or more have a particle diameter of 150 μm or less.

Description

  The present invention relates to a premix powder.

Premixed powder is a product that contains flour, etc. in advance with a swelling agent, seasoning, oils and fats, skimmed milk powder, egg powder, etc. as necessary, so that it can be easily made at home. Cake mixes, bread mixes, sponge cake mixes, steamed bread mixes, and okonomiyaki mixes are commercially available. This is a product that is still in high demand due to the trend toward in-house dining and homemade.
The dough is prepared by adding eggs and an appropriate amount of milk or water to the premix powder for hot cake. This dough is baked in a frying pan or a hot plate. Proposals have been made to use thickening polysaccharides in the premixed powder in order to impart an appropriate viscosity to the dough to improve the handleability of the dough and to increase the volume.
Patent Document 1 describes that handling properties are improved by adding xanthan gum and guar gum to a premix powder for hot cake. However, when xanthan gum and guar gum are added, a hot cake having a voluminous feeling is obtained, but it is not preferable because it becomes thick and sticky and has a crisp texture.
Patent Document 2 describes that a moist feeling can be imparted when carboxymethylcellulose is added to a hot cake mix, but no mention is made of the volume feeling.
Patent Document 3 describes that when a complex is made of a gelling agent, milk protein and water, and a dough is prepared by adding this, a hot cake with a soft texture is obtained. . However, there is no mention of a voluminous hot cake.
On the other hand, Patent Document 4 describes a water-soluble pectin having improved cold water solubility by adjusting calcium concentration and the like. However, the use is only described as a gelling agent, a viscosity modifier, etc., and there is no description or suggestion that it is used as a component of a premix powder.

JP-A-5-328890 JP 2010-226983 JP 2005-304373 A WO2012 / 05099

  An object of the present invention is to provide a premix powder such as hot cake and pancake that is soft and melts well in the mouth and can be thickly baked. That is, it is an object to provide a premixed powder that can make a hot cake, pancake or the like having a fluffy and thick texture without using a special mold.

Add water-soluble pectin or water-soluble pectin and xanthan gum to the premixed powder to make a pancake or hot cake with a soft, mouth-watering, moist texture and a thick, voluminous feel without using a mold As a result, the present invention was reached. That is, the present invention provides the following.
(1) A premix powder comprising water-soluble pectin.
(2) Premix powder as described in said (1) whose calcium content of water-soluble pectin is 500 ppm or less.
(3) Premix powder as described in said (1) or (2) whose sodium content of water-soluble pectin is 5000 ppm or more.
(4) The premix powder according to any one of (1) to (3) above, wherein the potassium content of the water-soluble pectin is 5 ppm or more.
(5) The premix powder according to any one of (1) to (4) above, wherein the water-soluble pectin is obtained by adjusting 80% by mass or more to a particle size of 150 μm or less.
(6) The premix powder according to any one of (1) to (5) above, wherein the premix powder is for pancakes, hot cakes, and okonomiyaki.
The reason why the hot cakes and the like are thickly baked according to the present invention is considered to be because the gas generated during baking is retained in the dough as a result of the increase in the dough viscosity by dissolving the water-soluble pectin in the dough. . In order to increase only the viscosity of the dough, for example, it is conceivable to add xanthan gum. However, when it is used alone, it has a sticky and peculiar mouthfeel that is unique to xanthan gum. On the other hand, according to the present invention, when water-soluble pectin and xanthan gum are used in combination, thick baking is possible while maintaining an excellent texture.

  According to the present invention, a premixed powder that is excellent in texture such as a mouth-melting feeling, moist feeling, and can easily cook pancakes, hot cakes, breads, sponge cakes, steamed bread, okonomiyaki, etc. without using a special mold. Can be provided.

Gel hardness measured using a pectin solution stirred in water at 5 ° C., 10 ° C., and 15 ° C., and a pectin solution dissolved by heating.

Pre-mixed powder is a flour, etc. in advance so that hot cakes, pancakes, breads, sponge cakes, steamed bread, okonomiyaki, etc. can be easily made at home. , Products containing skim milk powder, egg powder, and the like.
In the present invention, water-soluble pectin is used as a component contained in the premix powder. In the specification of the present application, the water-soluble pectin is a powder-mixed pectin composition that, when dissolved in water at 15 ° C., exhibits a gel strength or viscosity of 80% or more as compared with the case where it is dissolved by heating. Is preferred. 1 g of pectin is mixed with 10 g of sugar, stirred and mixed in 89 g of water at 15 ° C. for 30 seconds, allowed to stand for 3 minutes, and then mixed with 100 g of milk at 10 ° C., using a rotational viscometer (Haake VT550), A six-blade sensor is inserted into the gel, the stress (torque) when rotated at a constant speed is measured, and the maximum value can be used as the gel strength.
The origin of water-soluble pectin is not particularly limited, and for example, it can be prepared from apples, citrus fruits (lemon, lime, orange, grapefruit, etc.), beets and the like.
The water-soluble pectin can be used in the form of a powder mix, and examples of such water-soluble pectin include the following pectin compositions.
(1) A pectin composition characterized in that the calcium content measured by atomic absorption spectrophotometry is adjusted to 500 ppm or less.
(2) The pectin composition according to (1) above, wherein the sodium content is adjusted to 5000 ppm or more.
(3) The pectin composition according to (1) or (2) above, wherein the potassium content is adjusted to 5 ppm or more.
(4) The pectin composition as described in any one of (1) to (3) above, which comprises pectin with 80% by mass or more adjusted to a particle size of 150 μm or less.
(5) The pectin composition according to any one of (1) to (4), wherein the pectin is HM or LM pectin.
(6) The pectin composition according to any one of the above (1) to (5), comprising one or more of the group consisting of a sodium salt, a potassium salt, and a magnesium salt.
(7) The pectin composition according to any one of (1) to (6), comprising a calcium salt.
(8) The pectin composition according to any one of the above (1) to (7), which dissolves easily when mixed with a liquid food at 5 ° C. and develops a viscosity or forms a gel.
(9) The pectin composition according to any one of (1) to (8) above, which is further granulated.
(10) The pectin composition according to (9), wherein a solution of sodium salt or potassium salt is used as a binder in granulation of a powder mix containing pectin.
A method for obtaining such a water-soluble pectin is not particularly limited, and for example, it can be produced by a method described in WO2012 / 050999. Also, for example, a product sold under the product name LMQS400C (Unitech Foods) can be used.
The water-soluble pectin used in the present invention is preferably one in which 80% by mass or more is adjusted to a particle size of 150 μm or less. More preferably, 90% or more is 150 μm or less, and 60% or more is 75 μm or less. However, if 90% or more is 75 μm or less, it tends to be lumps, and therefore it is necessary to perform a process for preventing lumps such as granulation.
The particle size in the present invention is a value measured by sieving with a sieve.
The water-soluble pectin used in the present invention is preferably one whose calcium concentration is adjusted to 500 ppm or less. More preferably, it is 300 ppm or less, More preferably, it is 200 ppm or less. A method for adjusting the calcium concentration is not particularly defined, and an example is desalting with an ion exchange resin.
Further, the water-soluble pectin used in the present invention is preferably one whose sodium concentration is adjusted to 5000 ppm or more. More preferably, it is 15000 ppm or more, and further preferably 20000 ppm or more. A method for adjusting the sodium concentration is not particularly defined.
Furthermore, the water-soluble pectin used in the present invention is preferably one whose potassium concentration is adjusted to 5 ppm or more. More preferably, it is 10 ppm or more, More preferably, it is 100 ppm or more. The method for adjusting the potassium concentration is not particularly defined.
Pectin includes high methoxyl pectin (HM pectin) having an esterification degree of 50% or more and low methoxyl pectin (LM pectin) having a degree of esterification of less than 50%, either of which may be used. LM pectin can be used for both amide type having an amide group and non-amide type having no amide group, but the amide type is more preferable.
The sodium salt, potassium salt, and magnesium salt used in the present invention are not particularly limited. In the case of food use, sodium citrate, dibasic sodium phosphate, and tribasic sodium phosphate that are approved for use in foods. Sodium phosphate, sodium metaphosphate, sodium polyphosphate, sodium pyrophosphate, sodium acid pyrophosphate, potassium chloride, potassium carbonate, potassium phosphate, potassium citrate, magnesium chloride, magnesium carbonate, magnesium sulfate, magnesium oxide, It is necessary to use magnesium stearate, trimagnesium phosphate, magnesium hydroxide or the like.
If the blending amount of the water-soluble pectin with respect to the premix powder is too small, the viscosity does not appear. On the other hand, if the amount is too large, the viscosity of the dough becomes too high, resulting in poor handling and reduced flavor and texture. The amount of water-soluble pectin is preferably 0.2 to 4.0%.
Various thickeners can be used in combination with pectin to adjust the texture of the premix powder. For example, xanthan gum, tarragant gum, gellan gum, locust bean gum, guar gum, tamarind seed gum, gum arabic, agar, sodium alginate, fur celeran, starch, etherified starch, esterified starch, dextrins, glucomannan, etc. be able to. Thereby, the premix powder which can be thick-baked with various food textures can be prepared. For example, when xanthan gum is used in combination, if the xanthan gum addition amount is high, the dough viscosity becomes too high and the workability is deteriorated and the texture is also deteriorated, so the blending amount is preferably 0.05 to 0.30%, more preferably Is 0.15 to 0.20%.
There is no restriction | limiting in particular about the kind of flour used for the premix of this invention. That is, any of unbleached wheat flour, bleached wheat flour, or heat-treated wheat flour can be used.
As the saccharide used in the premix powder of the present invention, monosaccharides such as glucose, xylose and fructose, disaccharides such as sucrose, lactose and maltose, sugar alcohols such as sorbitol and mannitol, and oligosaccharides and dextrins can be used. One kind or two or more kinds can be appropriately selected and used. However, saccharides that can be used in the present invention are not limited to these. The saccharide is preferably contained in the premix powder in the range of 10 to 25% by weight.
The fats and oils used in the premix powder of the present invention can be margarine, shortening, or butter. Powdered oils and fats can also be used. However, the fats and oils that can be used in the present invention are not limited to these. It is preferable that 1-15 weight% of the said fats and oils are contained in the premix for hot cakes.
The baking powder used for the premix powder of the present invention is sodium bicarbonate (sodium bicarbonate or sodium bicarbonate), ammonium carbonate, or a mixture of these as a main component such as potassium tartrate, citrate, sodium ascorbate, etc. Can be mentioned.
The hot cake dough using the premix powder for hot cake of the present invention can be prepared by mixing the above-mentioned components at a predetermined ratio and then mixing them according to a conventional method. In preparing the dough, eggs, milk, cream and the like are usually used.
Examples The present invention will be described below with reference to examples, but the present invention is not limited to the premix powder shown in these examples.

この結果からカルシウム含量が低いほど冷水可溶性が高まることが明らかになった。この結果によればペクチン中のカルシウム含量が５００ppm以下に調節されているものを用いるのが良い。
さらに、ナトリウム含量とカリウム含量が多いほど冷水可溶性高まることも明らかになった。この結果から、ペクチン中のナトリウム含量は5000ppm以上に調節されているものがよく、カリウム含量は5ppm以上に調節されているものを用いるのが良い。
［試験例２］
粒子径による溶解度の違い
試験例１で用いたカルシウム含量が１１０ppmであるペクチンBとカルシウム含量が６２０ppmであるペクチンＨを篩い分けにより、粒子径が(1)１５０μｍ以上、(2)７５―１５０μｍ、(3)７５μｍ以下に分けた。その割合は表３の通りであった。
それぞれ篩い分けをしたペクチン粉末(1)、(2)、(3)および篩い分け前のペクチン粉末(4) １ｇを１０ｇの砂糖と混合し、１５℃の水８９ｇに３０秒間攪拌混合し、３分間静置したのち、１０℃の牛乳１００ｇと混合し、そのゲルの固さを測定した。また篩い分け前のペクチン粉末(5) １ｇを１０ｇの砂糖と混合し、水８９ｇに加熱溶解し、１５℃に冷却した後、１０℃の牛乳１００gと混合し、そのゲルの固さを測定した。ペクチンＢの結果は表４、ペクチンＨの結果は表５の通りであった。
(1)粒子径１５０μｍ以上であるペクチンを用いた場合、ゲルの固さの最大値が(2)、(3)、(4)に比べて非常に低い値であり、ペクチンＢ、ペクチンＨともに冷水可溶性をほとんど持たないことがわかった。また(2)および(3)の１５０μｍ以下の粒子径であるペクチンでは加熱溶解したペクチン(5)と比較してそれぞれ約８０％以上の最大値を示しており、冷水可溶性を発現することが明らかになった。また、篩い分け前のペクチン粉末(4)であってもペクチンＢでは約９０％、ペクチンＨでも約７０％程度の最大値を示していることから、(2)および(3)の割合が８０%以上であれば冷水可溶性が高まると考えられ、カルシウム含量が低いペクチンＢの方がより高い冷水可溶性を発現することが明らかになった。
したがって、この結果からペクチンの粒子径は８０質量％以上が150μm以下であるものを用いるのが良く、さらに８０％以上の冷水可溶性を発現するためにはカルシウム含量が500ppm以下であるペクチンを用いるのが良い。

［試験例３］温度による溶解度の違い
ペクチンＡの温度による溶解度の違いを確認するため、試験例１と同様の方法で５℃、１０℃、１５℃の水にそれぞれ攪拌したペクチン溶液、加熱溶解したペクチン溶液を用いてゲルの固さを測定した。その結果を図１および表６に示す。

この結果から、１５℃での溶解ではほぼ１００％の冷水可溶率を示すこと、また５℃の水においても約５０％の冷水可溶性を示すことが明らかになった。
［試験例４］
クエン酸ナトリウム ０〜０．４ｇとペクチンＡ １gを混合して１５℃の水５０ｇに溶解させた場合のペクチンの溶解性を確認した。その結果を表７に示す。

クエン酸ナトリウムの添加量が多くなるにつれ、溶液の透明性があがり、ペクチンの冷水可溶性がより促進された。これは塩化カリウムを用いた場合にも同様であった。
［試験例５］
ペクチンＡの質量１に対し１０倍量の粉糖を含んだ粉末を用い、バインダーに水を用いて造粒した造粒品(1)、およびクエン酸ナトリウム溶液を用いた造粒品(2)を作成し、１５℃の水への溶解性を確認した。その結果を表８に示す。

この結果から造粒をした粉末の方が冷水可溶のスピードが早くなり、さらにクエン酸ナトリウムをバインダーとした場合はさらに溶解性が上がることが示された。 Water-soluble pectin was prepared by the following method.
[Test Example 1] Difference in solubility depending on calcium content The calcium content contained in four types of pectin (pectin A, pectin B, pectin C, pectin D) was measured by atomic absorption spectrophotometry. The results are shown in Table 1. Also, 1 g of each pectin is mixed with 10 g of sugar, stirred and mixed in 89 g of water at 15 ° C. for 30 seconds, allowed to stand for 3 minutes, then mixed with 100 g of milk at 10 ° C., and the gel hardness is measured. The cold water solubility was calculated. The results are shown in Table 2. The hardness of the gel was measured using a rotational viscometer (Haake VT550), a 6-blade sensor inserted into the gel, and the stress (torque) when rotated at a constant speed was measured. Say it.
Here, the solubility in cold water (%) is a value calculated by the formula: 100 hardness of milk gel using pectin dissolved in cold water / hardness of milk gel using pectin dissolved in heat) × 100.

From this result, it became clear that the cold water solubility increased as the calcium content decreased. According to this result, it is preferable to use a pectin whose calcium content is adjusted to 500 ppm or less.
Furthermore, it became clear that cold water solubility increased as the sodium content and potassium content increased. From this result, it is preferable that the sodium content in pectin is adjusted to 5000 ppm or more, and the potassium content is adjusted to 5 ppm or more.
[Test Example 2]
Difference in solubility depending on particle size By screening pectin B having a calcium content of 110 ppm and pectin H having a calcium content of 620 ppm used in Test Example 1, the particle size is (1) 150 μm or more, (2) 75-150 μm, (3) Divided into 75 μm or less. The ratio was as shown in Table 3.
1 g of pectin powder (1), (2), (3) and pectin powder (4) before sieving were mixed with 10 g of sugar and mixed with 89 g of 15 ° C. water for 30 seconds and mixed for 3 minutes. After standing, it was mixed with 100 g of milk at 10 ° C., and the gel hardness was measured. Further, 1 g of pectin powder (5) before sieving was mixed with 10 g of sugar, dissolved in 89 g of water by heating, cooled to 15 ° C., mixed with 100 g of milk at 10 ° C., and the gel hardness was measured. The results of pectin B are shown in Table 4, and the results of pectin H are shown in Table 5.
(1) When pectin having a particle size of 150 μm or more is used, the maximum gel hardness is much lower than (2), (3) and (4), and both pectin B and pectin H It was found to have little cold water solubility. In addition, the pectin particles with a particle size of 150 μm or less in (2) and (3) show a maximum value of about 80% or more, respectively, compared to the pectin (5) dissolved by heating. Became. Further, even if the pectin powder (4) before sieving shows a maximum value of about 90% for pectin B and about 70% for pectin H, the ratio of (2) and (3) is 80%. If it is above, it is thought that cold water solubility increases, and it became clear that pectin B with a low calcium content expresses higher cold water solubility.
Therefore, from this result, it is preferable to use a pectin having a particle size of 80% by mass or more and 150 μm or less, and in order to develop 80% or more cold water solubility, pectin having a calcium content of 500 ppm or less is used. Is good.

[Test Example 3] Difference in solubility due to temperature In order to confirm the difference in solubility due to temperature of pectin A, a pectin solution stirred in water at 5 ° C, 10 ° C, and 15 ° C in the same manner as in Test Example 1 was dissolved by heating. The gel hardness was measured using the prepared pectin solution. The results are shown in FIG.

From this result, it was revealed that the dissolution at 15 ° C. shows a cold water solubility of almost 100%, and the water at 5 ° C. shows about 50% cold water solubility.
[Test Example 4]
The solubility of pectin was confirmed when 0 to 0.4 g of sodium citrate and 1 g of pectin A were mixed and dissolved in 50 g of water at 15 ° C. The results are shown in Table 7.

As the amount of sodium citrate added increased, the transparency of the solution increased and the cold water solubility of pectin was further promoted. This was the same when potassium chloride was used.
[Test Example 5]
Granulated product (1) granulated using powder containing sugar powder 10 times the mass of pectin A using water as binder and granulated product using sodium citrate solution (2) And the solubility in 15 ° C. water was confirmed. The results are shown in Table 8.

From this result, it was shown that the granulated powder was faster in solubility in cold water and further improved in solubility when sodium citrate was used as a binder.

この基本プレミックス粉に、タピオカ由来加工デンプン、水溶性ペクチン（LMQS４００C、ユニテックフーズ）、キサンタンガム（CX90、カーギル）、及び水溶性ペクチン及びキサンタンガムをそれぞれ添加して、７種類のホットケーキ用プレミックス粉を調製した。
コントロール：基本プレミックス粉のみ
No.１：タピオカ由来加工デンプン（４．５％）
No.２：ペクチン（１．２％）及びキサンタンガム（０．２％）
No.３：キサンタンガム（０．４５％）
No.４：ペクチン（０．６％）
No.５：ペクチン（２．０％）
No.６：キサンタンガム（０．２％）

この各種プレミックス粉１００ｇに卵３０ｇ、牛乳７０ｇを加え、１分間撹拌してホットケーキ生地を調製した。この生地６０ｇを計量してホットプレート上に円形に流しこみ焼成した。ホットプレート温度を１６０℃で片面を３分間焼成し、その後生地を返してからフタをして１４０℃で３分間焼成した。
焼き上げた時のホットケーキの厚さ（mm）及び硬さを測定した。硬さはテクスチャーアナライザー（TAXT Plus）を用い、直径５mmの円柱状プランジャーを圧縮速度１mm/sで４mm貫入したときの応力を硬さとした。ホットケーキの４カ所で測定しその平均値を求めた。
専門パネル５名による官能評価を実施した。官能評価はコントロールとの比較により、下記の５点法で評価した。
１点：コントロールより劣る、
２点：コントロールよりやや劣る、
３点：コントロールと同じ、
４点：コントロールより良い、
５点：コントロールより非常に良い、
ホットケーキの厚さ・硬さ及び官能評価結果を表３に示す。

ホットケーキの厚さは、ペクチン添加系、及びペクチンとキサンタンガムの併用系で厚くなった。これは生地の粘度が上がったため、焼成中に発生したガスの抜けを防ぐためと考える。単に厚焼きのホットケーキにするには生地粘度が重要であるが、例えばキサンタンガム単独の場合は重たい食感となり評価が低くなった。キサンタンガムの添加量を下げても、やはり評価は低いものとなった。
厚焼きができて、かつ食感の良いのは、ペクチン添加系である。総合的な官能評価では、「一番おいしいと答えた人数」からペクチン単独添加系が最も高い評価であった。次いでペクチンとキサンタンガムの併用系であった。
以上のように、ペクチンをプレミックス粉に添加することで、ボリューム感のある厚くて、かつしかも、柔らかさ、口溶け感、しっとり感など食感の良いホットケーキとなることが明らかとなった。 The composition of the basic premix for hot cake was prepared as shown in Table 9.

To this basic premix powder, tapioca-derived modified starch, water-soluble pectin (LMQS400C, Unitech Foods), xanthan gum (CX90, Cargill), water-soluble pectin and xanthan gum were added, respectively. Was prepared.
Control: Basic premix powder only
No.1: Modified starch derived from tapioca (4.5%)
No. 2: Pectin (1.2%) and xanthan gum (0.2%)
No. 3: Xanthan gum (0.45%)
No. 4: Pectin (0.6%)
No. 5: Pectin (2.0%)
No. 6: Xanthan gum (0.2%)

30 g of eggs and 70 g of milk were added to 100 g of these various premix powders, and stirred for 1 minute to prepare a hot cake dough. 60 g of this dough was weighed, poured into a circular shape on a hot plate, and fired. One side was baked at a hot plate temperature of 160 ° C. for 3 minutes, and then the dough was returned and then covered and baked at 140 ° C. for 3 minutes.
The thickness (mm) and hardness of the hot cake when baked were measured. For the hardness, a texture analyzer (TAXT Plus) was used, and the stress when a cylindrical plunger having a diameter of 5 mm was penetrated 4 mm at a compression speed of 1 mm / s was defined as hardness. Measurements were made at four locations on the hot cake, and the average value was determined.
A sensory evaluation was conducted by five specialist panels. The sensory evaluation was evaluated by the following five-point method by comparison with the control.
1 point: Inferior to control
2 points: Slightly inferior to control,
3 points: Same as control
4 points: better than control
5 points: much better than control,
Table 3 shows the thickness / hardness and sensory evaluation results of the hot cake.

The thickness of the hot cake was increased in the pectin addition system and the combination system of pectin and xanthan gum. This is considered to prevent the escape of gas generated during baking because the viscosity of the dough has increased. The dough viscosity is important for simply making a thick-baked hot cake. For example, in the case of xanthan gum alone, the texture became heavy and the evaluation was low. Even when the amount of xanthan gum added was lowered, the evaluation was still low.
The pectin-added system can be thickly baked and has a good texture. In the comprehensive sensory evaluation, the pectin addition system was the highest evaluation from the “number of people who answered that it was the most delicious”. Next was a combined system of pectin and xanthan gum.
As described above, it has been clarified that by adding pectin to the premix powder, a thick hot cake with a voluminous feel and a good texture such as softness, melted mouth feeling and moist feeling is obtained.

  The present invention provides a premix powder that is excellent in texture such as a mouth-melting feeling and moist feeling, and that can easily cook pancakes, hot cakes, breads, sponge cakes, steamed bread and okonomiyaki without using a special mold. Available to:

Claims (6)

A premix powder comprising water-soluble pectin. The premix powder according to claim 1, wherein the water-soluble pectin has a calcium content of 500 ppm or less. The premix powder according to claim 1 or 2, wherein the sodium content of the water-soluble pectin is 5000 ppm or more. The premix powder according to any one of claims 1 to 3, wherein the potassium content of the water-soluble pectin is 5 ppm or more. The premix powder according to any one of claims 1 to 4, wherein the water-soluble pectin is obtained by adjusting 80% by mass or more to a particle diameter of 150 µm or less. The premix powder according to any one of claims 1 to 5, wherein the premix powder is for pancakes, hot cakes, and okonomiyaki.

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