JP2020171215A - Pancake and pancake premix - Google Patents

Abstract

To provide pancake which prevents cracking when it is bent.SOLUTION: There is provided pancake made by baking dough comprising wheat flour, the dough comprising hydroxypropyl starch (such as hydroxypropyl phosphoric acid crosslinked starch of tapioca starch), and there is also provided a method of producing food obtained by sandwiching filling with pancake, the method comprising bending the pancake, and sandwiching the filling with upper and lower inner surfaces of the bent pancake.SELECTED DRAWING: None

Description

The present invention relates to pancakes and pancake premixes.

In a confectionery in which a filling such as custard cream or ice cream is sandwiched between a folded pancake, it is not preferable in appearance if the bent part is cracked. Especially when sandwiching cold things such as ice cream, cracks are likely to occur. In addition, for storage, distribution, and sale, pancakes are often thawed and used after being frozen and stored, but cracks are likely to occur even after a lapse of time after thawing. As a method for preventing cracking of pancakes, Patent Document 1 discloses a method of adjusting the mixing conditions of the dough to make the inner phase film of pancakes thick, non-uniform, and coarse-grained bubble structure. There is.

Patent No. 3688826

An object of the present invention is to provide a pancake that does not crack when bent.

In the process of diligent studies for solving the above problems, the present inventor has found that by adjusting the composition of the powder as a raw material for pancakes, cracking when bent is less likely to occur. Based on these findings, the present inventors further studied and completed the present invention.
Specifically, the present invention provides the following [1] to [14].

[1] A pancake produced by baking a dough containing wheat flour.
A pancake whose dough contains hydroxypropylated starch.
[2] The pancake according to [1], wherein the hydroxypropylated starch is a hydroxypropylated phosphate cross-linked starch.
[3] The pancake according to [1] or [2], wherein the hydroxypropylated starch is a modified starch of tapioca starch.
[4] The pancake according to any one of [1] to [3], wherein the hydroxypropylated starch is 1 part by mass to 200 parts by mass with respect to 100 parts by mass of the wheat flour in the dough.
[5] The pancake according to any one of [1] to [3], wherein the amount of the hydroxypropylated starch is 120 parts by mass to 200 parts by mass with respect to 100 parts by mass of the wheat flour in the dough.
[6] The pancake according to any one of [1] to [5], which is a frozen pancake.
[7] A food product in which the filling is sandwiched with the pancake, which comprises folding the pancake according to any one of [1] to [5] and sandwiching the filling between the upper and lower sides of the inner surface of the folded pancake. Manufacturing method.

[8] Thawing the pancake according to [6] Sandwiching the filling with the pancake, which comprises folding the thawed pancake and sandwiching the filling between the top and bottom of the inner surface of the folded pancake. How to make pancakes.
[9] Pancake premix containing wheat flour and hydroxypropylated starch.
[10] The pancake premix according to [9], wherein the hydroxypropylated starch is a hydroxypropylated phosphate cross-linked starch.
[11] The pancake premix according to [9] or [10], wherein the hydroxypropylated starch is a modified starch of tapioca starch.
[12] The pancake premix according to any one of [9] to [11], wherein the hydroxypropylated starch is 1 part by mass to 200 parts by mass with respect to 100 parts by mass of the wheat flour.
[13] The pancake premix according to any one of [9] to [11], wherein the hydroxypropylated starch is 120 parts by mass to 200 parts by mass with respect to 100 parts by mass of the wheat flour.
[14] The pancake premix according to any one of [9] to [13], which comprises baking powder and sugar.

The present invention provides a pancake that is less likely to crack when bent. The present invention also provides a pancake premix capable of producing the above pancakes.

It is a figure which shows the photograph which took the folded pancake about Examples 3-5. It is a figure for demonstrating the evaluation criteria of a crack.

Hereinafter, the present invention will be described in detail. The description of the constituent elements described below may be based on typical embodiments or specific examples, but the present invention is not limited to such embodiments. In this specification, the numerical range represented by using "~" means a range including the numerical values before and after "~" as the lower limit value and the upper limit value.

<Pancake>
As used herein, pancakes mean foods made by baking (baking) dough obtained by mixing flour and water (eggs, milk, water, etc.) in a pan or hot plate. Pancakes include what is commonly referred to as pancakes or hotcakes. Pancakes are made by baking dough. The dough may have a flat shape such as a disk shape, and then both sides may be baked to make pancakes. A "crack" on a pancake surface means a crack that occurs on at least one of the two baked surfaces of the pancake. "Cracks" are particularly likely to occur on the bent outer surface. Also, "cracks" on the pancake surface are likely to occur after thawing the frozen pancakes.

[Hydroxypropylated starch]
The dough used as a material for the pancake of the present invention contains hydroxypropylated starch. The hydroxypropylated starch is a modified starch having a hydroxypropyl group, and is obtained by etherifying a starch species which is an unprocessed starch with propylene oxide. Since it has a hydroxypropyl group, hydroxypropylated starch is highly hydrophilic. In addition, hydroxypropylated starch has excellent aging resistance. It is considered that the pancake of the present invention has elasticity due to the inclusion of hydroxypropylated starch in the dough, and as a result, the surface is less likely to be cracked. The elasticity of the pancake of the present invention is not easily lost even if it is thawed after freezing, and the surface of the pancake after thawing is not easily cracked.

The starch type that is the raw material of the hydroxypropylated starch is not particularly limited, and any plant-derived starch may be used. Examples of starch species include tapioca starch, potato starch, corn-derived starch and the like. Examples of corn-derived starch include cornstarch and waxy cornstarch. Of these, the starch species is preferably tapioca starch. That is, as the hydroxypropylated starch, hydroxypropylated tapioca starch is preferable.

The hydroxypropylated starch may be α-starch or β-starch, but α-starch is preferable. By using α-starch, it is possible to impart an appropriate viscosity to the dough and enhance the shape retention during baking. Therefore, a bulky pancake can be obtained, and the pancake can be given elasticity.

The degree of hydroxypropylation in hydroxypropylated starch (hereinafter referred to as "HP conversion degree") can be measured by a method using a ninhydrin test solution defined by JECFA (Joint FAO / WHO Expert Meeting on Food Additives). In the present invention, it is preferable to use hydroxypropylated starch having a degree of HP conversion of 1.5 to 5.0, and more preferably to use hydroxypropylated starch having a degree of HP conversion of 2.0 to 4.0.

The method of using the ninhydrin test solution defined by JECFA can be carried out as follows when the HP conversion degree is 7.0 or less. Weigh accurately about 50 to 100 mg of the sample, add 25 mL of 0.5 mol / L sulfuric acid, heat in a boiling water bath to dissolve, cool, and then add water to make exactly 100 mL. If necessary, dilute the hydroxypropyl group so that it does not exceed 4 mg / 100 mL. Separately, the raw (non-hydroxypropylated) starch is operated in the same manner and used as a control solution for absorbance measurement. Accurately weigh 1 mL of each of these solutions, place each in a 25 mL graduated test tube, and add 8 mL of sulfuric acid to each while cooling with cold water. After stirring well, heat in a boiling water bath for exactly 3 minutes and immediately cool in ice water. After cooling, carefully add 0.6 mL of ninhydrin test solution (for modified starch) along the tube wall, shake immediately, and leave in a water bath at 25 ° C. for 100 minutes. Add sulfuric acid to each to make 25 mL, and gently turn it upside down several times to make a sample solution so as not to shake it. Immediately transfer the sample solution to a cell for measuring absorbance, and after exactly 5 minutes, measure the absorbance at 590 nm with respect to the control solution. Separately, weigh accurately about 25 mg of propylene glycol and add water to make exactly 100 mL, which is used as the standard stock solution. Accurately weigh 2, 4, 6, 8, and 10 mL of the standard stock solution, and add water to each to make exactly 50 mL, and use this as the standard solution. Take exactly 1 mL of each standard solution, place in a 25 mL graduated test tube, add 8 mL of sulfuric acid in cold water, and add the ninhydrin test solution (for processed starch) to each as in the case of preparing the sample solution above. , Hereinafter, the absorbance at 590 nm is measured by operating in the same manner as the sample solution, and a calibration curve is prepared. Obtain the propylene glycol concentration (μg / mL) in the sample solution from the calibration curve. From the obtained value, determine the hydroxypropyl group content by the following formula, and further perform dry matter conversion, and the calculated value (%) is in units. What is represented by is the degree of HP conversion.

The hydroxypropylated starch is preferably hydroxypropylated phosphate crosslinked starch. Phosphate-crosslinked starch is phosphoric acid-crosslinked starch, and is obtained, for example, by esterifying starch with sodium trimetaphosphate or phosphorus oxychloride. Phosphate-crosslinked starch is excellent in shear resistance and acid resistance because the intramolecular or intermolecular hydroxyl groups of the starch are crosslinked to suppress gelatinization. The pancakes produced tend to have a softer texture due to the higher degree of phosphate cross-linking of hydroxypropylated starch, while the texture tends to be more firm due to the lower degree of phosphate cross-linking. Can be seen. Therefore, it is also preferable to adjust the degree of phosphoric acid cross-linking of the hydroxypropylated starch according to the texture required for the pancake and the filling sandwiched between the pancakes.

The degree of CL conversion of phosphoric acid-crosslinked starch (including hydroxypropylated phosphoric acid-crosslinked starch) can be measured by the following method. In the case of pregelatinized starch, starch is added little by little while stirring cold water at 20 ° C. or lower so that undissolved starch (lumps, mamaco) is not formed, and a starch solution having a concentration of 4% is prepared. Then, the container is immersed in water at 30 ° C. with manual stirring to prepare a starch solution at 4% concentration and 30 ° C., and the viscosity at 4% concentration and 30 ° C. is measured. In the case of β-starch, the slurry of the modified starch prepared to a concentration of 4% is stirred at 90 ° C. for 20 minutes, then cooled to 30 ° C., and the viscosity at the time of cooling is measured by a B-type viscometer (30 ° C., Viscosity when rotated at 60 rpm for 1 minute using rotors 1 to 4. The rotor uses No recommended according to the viscosity.) It can be grasped by measuring. A degree of CL conversion having a viscosity at 30 ° C. of 80 mPa · s to 25,000 mPa · s is preferable. When the degree of CL formation (viscosity) is low, it is easy to obtain a fluffy texture, and when the degree of CL conversion (viscosity) is high, it is easy to obtain a firm and elastic texture.

As the hydroxypropylated starch and the hydroxypropylated phosphoric acid crosslinked starch, commercially available products can be used. For example, Ikaruga 100, Hikoboshi 300, Tenjin 300, Furin 300, and Terasu 100 manufactured by Oji Corn Starch Co., Ltd. , Maihama 100, Tanabata 300, Finetex S-1, Finetex S-2 and the like can be used.

The degree of swelling of the hydroxypropylated starch is preferably 50 to 100, more preferably 70 to 90. The degree of swelling of hydroxypropylated starch is a value measured by the following method. First, hydroxypropylated starch is dispersed in water so as to have a dry mass of 1.0 g / 100 ml, heated at 90 ° C. for 30 minutes, and then cooled to 30 ° C. to obtain a gelatinized solution. Then, the gelatinized solution was centrifuged (3000 rpm, 10 minutes) is divided into a gel layer and a supernatant layer, which is referred to as W _A by measuring the mass of the gel layer. Then, drying the gel layer was measured mass (105 ° C., constant weight), which was a W _B by measuring the mass, the W _A / W _B and the degree of swelling.

The dough may contain one type of hydroxypropylated starch or two or more types. For example, the hydroxypropylated tapioca starch may contain α-starch together with non-α-starch.

In the dough, the hydroxypropylated starch is preferably 1 part by mass to 200 parts by mass, more preferably 120 parts by mass to 200 parts by mass, and 130 parts by mass to 175 parts by mass with respect to 100 parts by mass of wheat flour. It is more preferable to have. When the amount of hydroxypropylated starch is larger than that of wheat flour, preferably when the amount of hydroxypropylated starch is 120 parts by mass or more with respect to the mass of wheat flour, cracking of the pancake surface tends to be more prevented. If the amount of hydroxypropylated starch is higher than that of wheat flour, the viscosity of the dough decreases and the dough becomes thinner, so the amount of milk or water in the dough may be reduced.

The dough may contain non-hydroxypropylated starch such as modified starch other than hydroxypropylated starch (eg, acetylated adipic acid crosslinked starch), but preferably does not contain non-hydroxypropylated starch.

[flour]
The dough used as a material for the pancake of the present invention contains wheat flour. Wheat flour is preferably contained in an amount of 10 to 40% by mass, more preferably 12 to 32% by mass, and preferably 13 to 30% by mass with respect to the total mass of the dough. More preferred.
The wheat flour is preferably made of soft flour with a small amount of gluten. Alternatively, the wheat flour may contain 80% by mass or more, preferably 90% by mass or more of weak flour, and the remaining strong flour or medium-strength flour.

Further, the wheat flour is preferably a flour (refined wheat flour) obtained by grinding only the endosperm portion from which the peel and germ portions have been removed from the whole wheat flour. Alternatively, the wheat flour may contain 70% by mass or more of refined wheat flour, preferably 80% by mass or more, and may contain other wheat flour as the rest. Examples of other wheat flours include whole wheat flour (wheat epidermis, germ, and endosperm all ground).

[Other ingredients]
In addition to wheat flour and hydroxypropylated starch, the dough may contain other ingredients normally contained in pancake dough. For example, other ingredients are baking powder, sugar (preferably white sugar). In addition to these, whole eggs and liquids such as milk, water, soy milk, and juice may be added to form the dough. Liquids such as milk, water, soymilk, and juice are preferably contained in an amount of 20 to 40% by mass, more preferably 24 to 37% by mass, based on the total mass of the dough. In addition, the dough is salt, oil (vegetable oil, etc.), liquid sugar such as starch syrup, emulsifier, flavoring powder, seasoning, acidulant, sweetener, preservative, antioxidant, pH adjuster, coloring agent, preservative. , Perfume, functional material, etc. may be included.

Appropriate amounts of each of the above components in the dough for pancake production are well known to those skilled in the art and can be appropriately adjusted according to the required sweetness and flavor, the properties of the hydroxypropylated starch used, and the like.

[Pancake premix]
The dough may be prepared using a pancake premix in which the drying ingredients are premixed.
The pancake premix contains wheat flour and hydroxypropylated starch, and preferably contains baking powder and sugar. Further, whole egg powder (dried whole egg) may be contained. Pancake premixes also include salt, fats and oils, liquid sugars, emulsifiers, flavoring powders, seasonings, acidulants, sweeteners, preservatives, antioxidants, acidity regulators, colorants, preservatives, flavors, and It may contain one or more components selected from the group consisting of functional materials.

Examples of the flavoring powder include fruit-flavored powder, cocoa powder, and matcha powder. Examples of the seasoning include spices, herbs, coconut milk and the like. Examples of the acidulant include citric acid, acetic acid, lactic acid, gluconic acid and the like. Examples of the sweetener include sugars, sugar alcohols, stevia, aspartame and the like. Examples of the flavoring include vanilla essence, butter flavoring, cheese flavoring and the like. Examples of the functional material include ceramide, linseed, polyphenol, xylitol, indigestible dextrin and the like.

The content of components other than wheat flour and hydroxypropylated starch in the pancake premix is preferably 45% by mass or less, more preferably 40% by mass or less, based on the total mass of the pancake premix. .. When the pancake premix does not contain whole egg flour, it is preferably 40% by mass or less, and more preferably 40% by mass or less.

Pancake premixes can be prepared as dry flour by mixing wheat flour, hydroxypropylated starch, and other ingredients. When mixing, it is preferable to sieve each component in advance.

When preparing the dough using the pancake premix, water such as milk or water may be added to the pancake premix and mixed. When the pancake premix does not contain whole egg powder, eggs may be added in addition to the above water to mix.

[How to make pancakes]
Pancakes can be produced by baking the dough in a pan (bread, frying pan, etc.) or a hot plate.
The dough may be prepared by mixing each of the above components, left to stand, and then baked. By leaving it to lie down, each ingredient can be blended. The leaving time (laying time) is, for example, 5 to 10 minutes.

The dough may have a flat shape such as a disk shape, and then both sides may be baked to make a pancake.
The pancake is preferably produced so as to have a thickness of 5 mm to 3 cm, preferably 7 mm to 2 cm. The thickness of the pancake can be adjusted by adjusting the viscosity of the dough as well as the baking temperature. The higher the viscosity of the dough, the thicker the pancake can be. The viscosity of the dough may be adjusted by adjusting the ratio of the water content and the solid content of the dough. The size (surface area) of the pancake may be any size according to the intended use, and is not particularly limited, but may be the same size as a circle having a diameter of about 8 cm to 20 cm. The size of the pancake can be adjusted by the amount of dough during baking.

The temperature of the pan or hot plate when baking pancakes is preferably 120 ° C. or higher, more preferably 140 ° C. or higher, and even more preferably 150 ° C. or higher. The firing temperature is preferably 230 ° C. or lower, more preferably 220 ° C. or lower, and even more preferably 200 ° C. or lower. The heating time may be about 1 to 3 minutes for one side and about 1 to 3 minutes for the other side, and is preferably about 2 to 6 minutes for both sides. For example, it is preferable to heat both sides at 180 ° C. for about 3 minutes.

The produced pancakes may be used immediately as they are, but by freezing after that, they can be stored for a long period of time and can be distributed as frozen pancakes. In the case of frozen pancakes, the pancakes after baking may be quick frozen. Since the pancake of the present invention contains hydroxypropylated starch as a raw material, it has excellent freezing resistance, and even if it is made into a frozen pancake and then thawed, its texture and elasticity are not impaired.

<Food manufacturing method using pancakes>
The use of the pancakes produced as described above is not particularly limited, but the pancakes can be used for producing foods having a sandwiched filling. That is, foods such as confectionery can be produced by bending the pancake and sandwiching the fillings above and below the inner surface of the folded pancake. To sandwich the filling on the upper and lower sides of the inner surface of the pancake is, for example, to sandwich the filling on the inner surface of the pancake so as to wrap it. The pancake of the present invention is less likely to crack on its surface when bent, and is suitable for use in the production of such foods. When using frozen pancakes, the pancakes may be thawed before being bent as described above.

The filling is not particularly limited, and examples thereof include ice cream, custard cream, whipped cream, and various types of bean paste. The filling may be fruits such as bananas, vegetables such as tomatoes, sausages, ham, eggs and the like. When sandwiching a filling with low adhesiveness to the surface of pancakes, it is preferable to sandwich it with a filling having high adhesiveness such as various creams, butter, and mayonnaise.

The features of the present invention will be described in more detail with reference to Examples and Comparative Examples. The materials, amounts used, ratios, treatment contents, treatment procedures, etc. shown in the following examples can be appropriately changed as long as they do not deviate from the gist of the present invention. Therefore, the scope of the present invention should not be construed as limiting by the specific examples shown below.

<Preparation of starch>
Hydroxypropylated phosphate cross-linked starch made from potato starch, tapioca starch, and pregelatinized tapioca starch was produced by a known method. The degree of HP conversion and the viscosity as an index of the degree of CL conversion of the obtained hydroxypropylated phosphoric acid crosslinked starch were measured by the following methods.

[Degree of HP conversion of starch (hydroxypropylated phosphate cross-linked starch)]
The measurement was carried out by the method using the ninhydrin test solution specified by JECFA below. Approximately 50 to 100 mg of the sample was precisely weighed, 25 mL of 0.5 mol / L sulfuric acid was added, and the sample was heated and dissolved in a boiling water bath. After cooling, the sample was accurately adjusted to 100 mL with water. When the hydroxypropyl group was 4 mg / 100 mL or more, it was diluted. Separately, the raw material starch was operated in the same manner to prepare a control solution for absorbance measurement. 1 mL of each of these solutions was accurately weighed, placed in a 25 mL graduated test tube, and 8 mL of sulfuric acid was added dropwise to each while cooling with cold water. After stirring well, it was heated in a boiling water bath for exactly 3 minutes and immediately cooled in ice water. After cooling, 0.6 mL of ninhydrin test solution (for modified starch) was carefully added along the tube wall, shaken immediately, and left in a water bath at 25 ° C. for 100 minutes. Sulfuric acid was added to each to make 25 mL, and the sample solution was prepared by gently turning it upside down several times so as not to shake it with a stopper. The sample solution was immediately transferred to a cell for measuring absorbance, and after exactly 5 minutes, the absorbance at 590 nm with respect to the control solution was measured. Separately, about 25 mg of propylene glycol was precisely weighed and water was added to make exactly 100 mL, which was used as a standard stock solution. Weigh accurately 2, 4, 6, 8, and 10 mL of the standard stock solution, and add water to each to make exactly 50 mL, which was used as the standard solution. Take exactly 1 mL of each standard solution, place in a 25 mL graduated test tube, add 8 mL of sulfuric acid in cold water, and add the ninhydrin test solution (for processed starch) to each as in the case of preparing the sample solution above. , Hereinafter, the absorbance at 590 nm was measured by operating in the same manner as the sample solution, and a calibration curve was prepared. Obtain the propylene glycol concentration (μg / mL) in the sample solution from the calibration curve. From the obtained value, determine the hydroxypropyl group content by the following formula, and further perform dry matter conversion, and the calculated value (%) is in units. It was represented by. Each value is shown in Table 1.

[Degree of CL conversion of starch (hydroxypropylated phosphate cross-linked starch)]
For pregelatinized starch, starch was added little by little while stirring cold water at 20 ° C. or lower so that undissolved starch (lumps, mamaco) was not formed, and a starch solution having a concentration of 4% was prepared. Then, the container was immersed in water at 30 ° C. with manual stirring to prepare a starch solution at 4% concentration and 30 ° C., and the viscosity at 4% concentration and 30 ° C. was measured to determine the degree of CL formation. For starch that is not pregelatinized starch (β starch), the β-starch slurry prepared to a concentration of 4% is stirred at 90 ° C. for 20 minutes, then cooled to 30 ° C., and the viscosity at the time of cooling is B-type. The degree of CL formation was measured with a viscometer (viscosity when rotated at 60 rpm for 1 minute using a rotor at 30 ° C., 1 to 4; the rotor uses No. recommended according to the viscosity). Each value is shown in Table 1.

<Manufacturing pancakes>
The pancakes of Examples 1 to 5 and Comparative Examples were produced by the following procedure and frozen.
In the following, Nisshin Flour Milling Co., Ltd. and Nisshin Flower as weak flour, Aikoku Co., Ltd. baking powder as baking powder, Mitsui Sugar Co., Ltd. Spoon Mark Shirosu as milk, and Snow Brand Megmilk as milk. Hokkaido milk manufactured by Nisshin Co., Ltd. was used, and Nisshin Canola oil manufactured by Nisshin Oillio Group Co., Ltd. was used as the vegetable oil.

(1) Sift the cake flour, starch, baking powder, and white sugar in the amounts shown in Table 1 together.
(2) Mix whole eggs, milk and vegetable oil in a bowl of the amount shown in Table 1 and mix well.
(3) Add (1) to (2), mix, leave for 5 minutes, and then mix well again.
(4) Pour 40 g of dough into a frying pan and bake at 180 ° C for about 1 minute and 30 seconds on one side (3 minutes on both sides).
(5) After the heat of the pancake is removed, it is quickly frozen at -30 ° C and stored for 1 month.

<Evaluation of pancakes>
The texture and susceptibility to cracking of the thawed pancakes were evaluated. For the evaluation of cracks, the pancake was wrapped around a wooden rod having a diameter of 13.7 mm approximately half a circumference, and the degree of cracking (cracking) was evaluated immediately after thawing of the pancake and 4 hours after thawing according to the following procedure and criteria. The results are shown in Table 1. In addition, FIG. 1 shows photographs of folded pancakes of Examples 3 to 5.

[Evaluation of cracks]
Hard to crack: No cracks of 5 mm or more are seen in the bent part. (Example: Fig. 2 (b))
Easy to crack: 10 or more cracks of 5 mm or more are seen in the bent part, or the product is cracked in a straight line. (Example: Fig. 2 (a))

Claims (14)

A pancake made by baking dough containing flour.
A pancake whose dough contains hydroxypropylated starch. The pancake according to claim 1, wherein the hydroxypropylated starch is hydroxypropylated phosphate cross-linked starch. The pancake according to claim 1 or 2, wherein the hydroxypropylated starch is a modified starch of tapioca starch. The pancake according to any one of claims 1 to 3, wherein the hydroxypropylated starch is 1 part by mass to 200 parts by mass with respect to 100 parts by mass of the wheat flour in the dough. The pancake according to any one of claims 1 to 3, wherein the hydroxypropylated starch is 120 parts by mass to 200 parts by mass with respect to 100 parts by mass of the wheat flour in the dough. The pancake according to any one of claims 1 to 5, which is a frozen pancake. A method for producing a food product in which the filling is sandwiched between the pancakes, which comprises folding the pancake according to any one of claims 1 to 5 and sandwiching the filling between the upper and lower inner surfaces of the bent pancake. .. Thawing the pancake according to claim 6, which comprises folding the thawed pancake and sandwiching the filling on the upper and lower sides of the inner surface of the folded pancake. Production method. Pancake premix containing wheat flour and hydroxypropylated starch. The pancake premix according to claim 9, wherein the hydroxypropylated starch is a hydroxypropylated phosphate crosslinked starch. The pancake premix according to claim 9 or 10, wherein the hydroxypropylated starch is a modified starch of tapioca starch. The pancake premix according to any one of claims 9 to 11, wherein the hydroxypropylated starch is 1 part by mass to 200 parts by mass with respect to 100 parts by mass of the wheat flour. The pancake premix according to any one of claims 9 to 11, wherein the hydroxypropylated starch is 120 parts by mass to 200 parts by mass with respect to 100 parts by mass of the wheat flour. The pancake premix according to any one of claims 9 to 13, which comprises baking powder and sugar.