JP6871486B2 - Crepe dough, crepe skin, and crepe skin manufacturing method and crepe mix - Google Patents

Description

The present invention relates to a crepe dough, a crepe skin, a method for producing a crepe skin, and a crepe mix.

Crepe skin is a typical example of baked skin for confectionery. The crepe skin generally has a fluffy texture mainly composed of wheat flour. Further, it is said that the brown color of the surface is preferably one having a mesh-like pattern. For the past few years, there has been a demand for crepe skins that have a chewy texture (hereinafter also referred to as "mochi feeling"), but it is said that it is extremely difficult to create a mesh pattern on the surface of crepe skins that have a chewy texture. There is. Even if a mesh pattern is obtained, only crepe skin with a large unevenness and a rough pattern and a weak stickiness can be obtained.

There are several reports on how to adjust the condition of the crepe skin surface and the color of the roast. Patent Document 1 describes a method for producing a crepe rind, which is baked by adding a modified starch and an appropriate leavening agent in the production of a crepe rind for confectionery. According to the same document, the surface of the baked skin after firing becomes a nearly smooth surface with few irregularities, and by forming innumerable small bubble holes of uniform size as a whole, it is soft, has a good mouthfeel, and has a texture. It is stated that a confectionery baked skin with a fine texture can be obtained. Patent Document 2 describes a method for producing a crepe skin, in which a gelled oil-in-water emulsified composition containing starch particles is added at the time of making a dough. The document states that the production method provides a uniform baked crepe skin that spreads thinly during baking, is not easily damaged, has good crispness and melts in the mouth, and is free of blisters.

On the other hand, there are some known techniques for using emulsifiers in the production of crepe dough. According to Patent Document 3, in the production of baked Western confectionery such as crepes, liquid fats and oils, emulsifiers, chicken eggs, milk or water are mixed and stirred to enhance emulsification, and then wheat flour, sugars and powdered extracted plant proteins are added thereto. A method using the prepared batter mix has been proposed. The document describes that the baked Western confectionery obtained by this method has freezing resistance and does not deteriorate in texture and taste even when frozen. Patent Document 4 contains a water-insoluble dietary fiber, a thickening polysaccharide, and a food-grade surfactant having an HLB of 5 or less in the production of a crepe or the like for baking a water seed dough containing the same amount or more of water as wheat flour. As a result, it is described that workability such as improvement of yield, softening of product, and mold release in mass production can be improved, and water separation due to cold thawing of product and deterioration of texture due to aging of starch can be suppressed.

Japanese Unexamined Patent Publication No. 2003-230353 Japanese Unexamined Patent Publication No. 2004-73119 JP-A-58-36335 JP-A-7-11855

However, a technique for obtaining a crepe skin having a sticky feeling, having less unevenness on the surface, and having a good fine mesh-like roasted color pattern has not been reported so far.
In addition, the conventional crepe skin is not sufficient in terms of the aesthetic appearance of the burnt-colored pattern.

An object of the present invention is the production of a crepe dough and a crepe skin that can obtain a crepe skin that has a sticky feeling, has less unevenness on the surface, has a fine mesh pattern in a baked color, and suppresses the transfer of water in the filling. Concerning the method as well as providing a mix for crepes.
Another object of the present invention is to provide a crepe skin which is superior in fineness of a grilled mesh pattern and is excellent in aesthetics as compared with the conventional case.

In the production of crepe rind, the present inventors are crepe dough containing flours, eggs, sugars and liquid fats and oils, and by using a specific amount of water and a specific amount of a specific emulsifier, the crepe skin is used. It was found that the crepe skin with a feeling of stickiness can be obtained by suppressing the unevenness of the surface and flattening it, and the browned part shows a fine mesh pattern.

The present invention has been made based on the above findings and is a crepe dough containing flours, sugars, eggs, and liquid fats and oils.
The water content is 160 to 400 parts by mass with respect to 100 parts by mass of flour.
Provided is a crepe dough containing 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and / or 0.01 to 2.5 parts by mass of monoglyceride having a melting point of less than 55 ° C. with respect to 100 parts by mass of flours. It is a thing.

The present invention also provides a method for producing a crepe skin, which comprises a step of baking the crepe dough.

The present invention is a crepe mix containing flours and sugars.
To provide a crepe mix containing 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and / or 0.01 to 2.5 parts by mass of monoglyceride having a melting point of less than 55 ° C. with respect to 100 parts by mass of flours. It is a thing.

Further, the present invention is a crepe skin having a mesh-like browned portion on the surface and a plurality of non-grilled mesh portions surrounded by the browned portion.
When the central part of the crepe skin is divided by a circle with a diameter of 100 mm, the number of the non-burnt mesh parts with a maximum length of 3 to 30 mm is 40 to 115 in the circle. It provides some crepe skin.
However, the maximum length refers to the length of the longest line segment that crosses the mesh portion.

FIG. 1 is a schematic view showing an example of a crepe continuous firing machine having a rotating drum. FIG. 2 is a photograph of the fired surface of each of the crepe skins of Example 4, Example 3, and Comparative Example 1.

Hereinafter, the present invention will be described based on the preferred embodiment thereof. Hereinafter, the description "N to M" in which N and M are numbers means that they are N or more and M or less.
The crepe dough of the present invention contains flours and sugars. As the flours, flours and starches conventionally used for producing crepes can be used without particular limitation, and one of them can be used alone or in combination of two or more. Examples of the flour include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and durum flour; rice flour, corn flour, horse bell flour, tapioca flour, and sweet flour. Examples of starch include starch derived from wheat, rice, corn, waxy corn, potato, tapioca, sweet potato and the like, and modified starch thereof. Examples of the modified starch include those obtained by subjecting unprocessed starch to one or more treatments such as etherification, esterification, pregelatinization, cross-linking treatment, oxidation treatment, and fat processing. Aetherification involves hydroxypropylation and esterification involves acetylation. The term "starch" as used herein means "pure starch" isolated from plants such as wheat, and is distinguished from starch contained in flour.

Flours form the main component of the crepe dough of the present invention. Typically, the flours preferably occupy 40% by mass or more of the solid content in the crepe dough, and more preferably 45% by mass or more. From the viewpoint of ensuring the content of other components such as sugars, the upper limit of the content of the above-mentioned solid flours in the crepe dough is preferably 70% by mass or less, and is 65% by mass or less. Is more preferable. The solid content of the crepe dough is the crepe dough from which water and liquid fats and oils have been removed.

In the present invention, various flours can be used, but they are selected from wheat flour, rice flour, corn flour, unprocessed flour and processed starch from the viewpoints of availability and cost of flours, crepe flavor and the like. It is preferable to contain at least one kind, and more preferably at least one selected from wheat flour, rice flour, corn flour, unprocessed starch and processed starch. From this viewpoint, the ratio of at least one selected from wheat flour, rice flour, corn flour, unprocessed starch and modified starch in 100 parts by mass of flour is preferably 70 parts by mass or more, and preferably 90 parts by mass or more. Especially preferable. As wheat flour, soft flour is excellent in terms of stable dough viscosity and uniform degree of emulsification, and strong flour is excellent in terms of few bubble pores. A crepe skin above a certain level can be obtained with little, fine mesh pattern, and few bubble holes. As the origin of starch, corn, waxy corn, tapioca, potato, wheat, rice and the like are preferably mentioned from the viewpoint of availability and cost. From the viewpoint of availability and cost, preferred processed starches include starches that have been subjected to one or more treatments selected from etherification, esterification and cross-linking, and are selected from etherification, acetylation and cross-linking. Starch that has been treated with one or more of these is preferable, and etherified starch, acetylated starch, crosslinked starch, etherified crosslinked starch, and acetylated crosslinked starch are particularly preferable.

As one embodiment, the combined use of wheat flour and modified starch as flours gives an excellent feeling of stickiness, in particular, an excellent fine mesh pattern while obtaining the effects of excellent feeling of stickiness, few bubble holes, and few irregularities. Is preferable in that When wheat flour and modified starch are used in combination, the content of wheat flour in the flours is 5 to 50% by mass, more preferably 7 to 40% by mass, particularly preferably 10 to 30% by mass, and most preferably. It is 15 to 25% by mass. When wheat flour and modified starch are used in combination, the content of modified starch in the flours is 50 to 95% by mass, more preferably 60 to 83% by mass, particularly preferably 70 to 90% by mass, and most preferably. It is preferably 75 to 85% by mass.

It is preferable that the flours used in the present invention do not contain durum wheat semolina, or if the amount of durum wheat semolina is very small, in terms of obtaining a dough having a uniform thickness and maintaining a chewy texture. Durum wheat semolina has a high protein content and a larger particle size than wheat flour, and when used in the present invention, it is difficult to obtain a uniform dough thickness and the pattern tends to be unstable. From this point of view, in the present invention, even if the flours contain durum wheat semolina, the amount thereof is preferably less than 50% by mass, more preferably 10% by mass or less, and 3% by mass or less. It is particularly preferable that the durum wheat semolina is not contained. Wheat flour is different from semolina because it has a different particle size from semolina. The amount of semolina in the flours of the present invention is preferably 50 parts by mass or less, more preferably 5 parts by mass or less, and particularly preferably 3 parts by mass or less, based on 100 parts by mass of the flours. Most preferably, it does not contain semolina.

The saccharides give sweetness, water retention, and a preferable baking color to the crepe skin, which is a baked product of the crepe dough, and those that can be used in the food field can be used without particular limitation. Examples of sugars include monosaccharides, disaccharides or polysaccharides such as sugar, granulated sugar, sucrose, maltose, lactose, fructose, glucose, high fructose corn syrup, xylose, galactose, trehalose, oligosaccharides and dextrin; sorbitol, mulch. Sugar alcohols such as toll; liquid sugars such as honey, water candy, maple syrup; and other sweeteners can be mentioned, and one of these can be used alone or in combination of two or more. The content of saccharides in the crepe dough of the present invention is preferably 25 to 75 parts by mass with respect to 100 parts by mass of flours from the viewpoint of ensuring the sweetness and water retention of the crepe skin and the amount of components other than saccharides. It is by mass, more preferably 35 to 65 parts by mass. The sugar preferably contains sucrose (sucrose) -containing sugar such as sugar and granulated sugar from the viewpoint of advancing the Maillard reaction and giving the crepe skin a preferable brown color. It is also preferable to combine reducing sugar with sucrose.

The crepe dough of the present invention contains eggs. Eggs are particularly closely related to crepe skin color, flavor and ease of mold release. As the eggs, those that can be used in the food field can be used without particular limitation, and examples thereof include chicken eggs, quail eggs, duck eggs, and ostrich eggs, and one of these may be used alone or in combination of two or more. Can be used. In the crepe dough of the present invention, a whole egg containing egg yolk and egg white is typically used as an egg, but only one of egg yolk and egg white can be used. The content of eggs in the crepe dough of the present invention is preferably relative to 100 parts by mass of flours from the viewpoint of the above-mentioned effect by using eggs and the amount of components other than eggs. It is 120 to 190 parts by mass, more preferably 150 to 180 parts by mass.

The crepe dough of the present invention contains liquid fats and oils. Liquid fats and oils are particularly closely related to the pattern of the burnt-colored pattern of the crepe skin (the plan-view shape, size and arrangement of the non-burnt-colored mesh portion) and the texture (unevenness) of the crepe skin. The liquid fat and oil is a fat and oil that is liquid at room temperature (25 ° C.). Liquid fats and oils are not particularly limited, but rapeseed oil, olive oil, rice oil, sesame oil, palm oil, corn oil, cottonseed oil, peanut oil, corn oil, soybean oil, sunflower oil, red flower (saflower) oil, palm fractionated oil ( (Palm olein, etc.), butter oil, medium-chain fatty acid oil, fish oil, and other animal and vegetable oils and fats can be mentioned. Further, as long as it is liquid at room temperature (25 ° C.), hydrogenated oil of the liquid fat or oil, transesterification treated oil or the like can also be used. The transesterified fat or oil may be a blended oil in which a liquid fat or oil is mixed with a solid fat or oil at 25 ° C. and transesterified. These can be used alone or in combination of two or more. The content of the liquid fat and oil in the crepe dough of the present invention is preferably 5 to 45 parts by mass with respect to 100 parts by mass of the flours from the viewpoint of improving the above-mentioned effect by using the liquid fat and oil. It is preferably 15 to 35 parts by mass. From the viewpoint of obtaining a mesh-like roasted color pattern, the liquid fats and oils preferably occupy 50% by mass or more, and more preferably 80% by mass or more, among the fats and oils contained in the crepe dough of the present invention.

The crepe dough of the present invention preferably does not contain a combination of a specific fat-containing powder and baking powder in that a stable mesh pattern can be obtained. The specific fat-containing powder is a powdery system consisting of a saccharide powder or a powder mainly composed of saccharides and added water, which is heat-treated at a heating temperature at which the saccharides crystallize to form porous amorphous grains. None, it refers to a fat-containing powder obtained by adding and mixing fats and oils, a propylene glycol fatty acid ester and / or a monoglyceride having a melting point of less than 55 ° C. Examples of the saccharides of the fat-containing powder include the saccharides mentioned above, and it is particularly preferable that the saccharides are at least one selected from monosaccharides, disaccharides and polysaccharides. The term "mainly saccharide" preferably means that the saccharide is 50% by mass or more. Examples of the fats and oils used for the fats and oils-containing powder include fats and oils that are solid or semi-solid at room temperature such as shortening and butter, as well as the liquid fats and oils mentioned above. In the crepe dough of the present invention, from the viewpoint of obtaining a stable mesh pattern, a powdery system consisting of a saccharide powder or a powder mainly composed of saccharides and added water is heat-treated at a heating temperature at which the saccharides crystallize. It is more preferable that the particles are porous amorphous particles and do not contain the oil-containing powder obtained by adding and mixing the oil and fat, and the porous state formed by crystallization of the saccharide containing mainly saccharides. It is even more preferable that the amorphous particles of the above are not contained.

It is preferable that the crepe dough of the present invention does not contain a combination of a fermented dough dried and ground product and an oxidizing agent in order to obtain a stable mesh pattern. The fermented dough dried and crushed product refers to a dough that has been fermented in advance, dried, or frozen under low temperature and reduced pressure and crushed. Examples of the oxidizing agent include ascorbic acid, salts thereof, derivatives, chemical modifications, potassium bromate, lipoxygenase, glucose oxidase and the like. It is preferable that the crepe dough of the present invention does not contain a fermented yeast product or a processed product thereof from the viewpoint of obtaining a stable mesh pattern.

The crepe dough of the present invention contains flours, sugars, eggs and liquid fats and oils, and is characterized in that it further contains a specific emulsifier. According to the crepe dough of the present invention, due to this feature, the baked color has a fine mesh-like pattern, the unevenness is suppressed, the texture is flat, and the filling has a feeling of stickiness. It is possible to obtain a crepe skin that is difficult to make. The specific emulsifier refers to at least one selected from monoglycerides having a melting point of less than 55 ° C. and propylene glycol fatty acid esters. In particular, when the propylene glycol fatty acid ester is used, the fine mesh pattern is further improved, the unevenness is further reduced, a sufficiently flat fired surface can be obtained, and the stickiness is also improved. The present inventor prefers the state of the liquid fat and oil, such as the size of the liquid fat and oil particles dispersed in the crepe dough by these specific emulsifiers, and improves the fineness of the burnt color pattern and the texture (unevenness) of the crepe skin. I'm guessing it can be done. The bubble hole refers to a small hole such as a needle hole recognized by visually observing the non-firing surface of the crepe, for example.
Further, in the present invention, by using a specific emulsifier, the obtained crepe dough is resistant to time, and even if the dough has been prepared for a long time, the crepe has a fine and uniform baked color pattern as fine as immediately after the preparation. You can get the skin.

Monoglycerides having a melting point of less than 55 ° C. are pasty or waxy at room temperature. The monoglyceride having a melting point of less than 55 ° C. may be one in which a fatty acid is ester-bonded to the 1-position position of the carbon skeleton of glycerin, or one in which a fatty acid is ester-bonded to the 2-position position of the carbon skeleton of glycerin. May be good. Fatty acids have 8 to 22 carbon atoms. Specific examples thereof include caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, and linolenic acid. In the present invention, the monoglyceride having a melting point of less than 55 ° C. may consist of one type of monoglyceride or may be a mixture of two or more types of monoglyceride. The melting point of the monoglyceride used in the present invention is more preferably 15 ° C. or higher and lower than 55 ° C., and particularly preferably 15 ° C. or higher and 50 ° C. or lower, from the viewpoint of obtaining a flatter and finer burnt color pattern. In the present specification, the "melting point" means the melting point (peak top temperature) measured by a differential scanning calorimeter or the like. In the present invention, by using a monoglyceride having a melting point of less than 55 ° C., as compared with the case of using a monoglyceride having a melting point of 55 ° C. or higher, the mesh of the burnt color pattern becomes finer and the ground contact area becomes larger, so that the skin tends to be flat. ..

Propylene glycol fatty acid esters are esters of propylene glycol and fatty acids. Examples of the propylene glycol fatty acid ester include monoester type and diester type. Fatty acids have 8 to 22 carbon atoms. Examples of fatty acids include one or two 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. The propylene glycol fatty acid ester preferably has a melting point of 35 to 55 ° C., and particularly preferably 40 to 50 ° C.

When a monoglyceride having a melting point of less than 55 ° C. is used, the amount thereof is preferably 0.01 to 2.5 parts by mass with respect to 100 parts by mass of the flour. When the amount of monoglyceride having a melting point of less than 55 ° C. is 0.01 part by mass or more with respect to 100 parts by mass of flour, the above effect by using the emulsifier can be sufficiently obtained. In addition, since the amount of 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 flour, a feeling of stickiness due to the use of the emulsifier is felt, and a mesh pattern with a fine brown color The effect of exhibiting the above is obtained, and it is possible to achieve both the effect of having few bubble holes and the effect of suppressing the unevenness of the surface of the crepe skin and making it flat. From these viewpoints, the amount of monoglyceride having a melting point of less than 55 ° C. is more preferably 0.02 parts by mass or more and 1.5 parts by mass or less, and 0.05 parts by mass or more and 1 part by mass with respect to 100 parts by mass of flour. It is particularly preferable that the amount is 0.0 parts by mass or less.

When the propylene glycol fatty acid ester is used, the amount thereof is preferably 0.01 to 2.5 parts by mass with respect to 100 parts by mass of the flours. When the amount of the propylene glycol fatty acid ester is 0.01 part by mass or more with respect to 100 parts by mass of the flour, the above effect by using the emulsifier can be sufficiently obtained. In addition, when the amount of propylene glycol fatty acid ester is 2.5 parts by mass or less with respect to 100 parts by mass of flours, it is said that the emulsifier gives a feeling of stickiness and a fine mesh pattern is exhibited. The effect is obtained, and it is possible to achieve both the effect of having few bubble holes and the effect of suppressing the unevenness of the crepe skin surface and being flat. From these viewpoints, the amount of the propylene glycol fatty acid ester is more preferably 0.02 part by mass or more and 1.5 part by mass or less, and 0.05 part by mass or more and 1.0 part by mass with respect to 100 parts by mass of the flour. It is particularly preferable that the amount is less than or equal to a portion. In particular, in the present invention, it is preferable to contain propylene glycol fatty acid ester in an amount of more than 0.15 parts by mass with respect to 100 parts by mass of the flour, from the viewpoint of obtaining a fine and flat crepe skin with a brown color pattern, and 0.2 parts by mass or more. It is more preferable to contain it.
Increasing the amount of a specific emulsifier such as propylene glycol fatty acid ester or monoglyceride having a melting point of less than 55 ° C. makes it easier to finely and uniformly disperse liquid fats and oils in the crepe dough, and such liquid fats and oils are finely and uniformly dispersed. Since the crepe dough has a relatively large contact area with the baking machine during baking, it tends to be a flat crepe skin with a fine baking color pattern.

The combination of propylene glycol fatty acid ester and monoglyceride has excellent effects including a feeling of stickiness, flatness of the fired surface of the crepe skin, fineness of the mesh pattern, uniformity of the mesh size, and few bubble holes. Is preferable in that From this point of view, it is particularly preferable to combine a propylene glycol fatty acid ester with a monoglyceride having a melting point of less than 55 ° C. From the viewpoint of obtaining these effects, when the propylene glycol fatty acid ester and the monoglyceride are combined, the mass ratio of the propylene glycol fatty acid ester: monoglyceride is preferably 7: 3 to 3: 7, and is 6: 4 to 4: 6. It is particularly preferable to have. In particular, it is preferable that the propylene glycol fatty acid ester and the monoglyceride having a melting point of less than 55 ° C. have a mass ratio in the above range.

In the crepe dough of the present invention, emulsifiers other than propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ° C. may be used. Examples of such emulsifiers include monoglyceride having a melting point of 55 ° C. or higher, acetate monoglyceride, citric acid monoglyceride, succinic acid monoglyceride, diacetyl tartrate monoglyceride, lactic acid monoglyceride, sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, stearoyl sodium lactate, and stearoyl. Examples thereof include calcium lactate, polyglycerin fatty acid ester, and sorbitan fatty acid ester. These can be used alone or in combination of two or more. In the crepe dough of the present invention, the total amount of the emulsifier is 0.01 parts by mass or more and 5 parts by mass or less with respect to 100 parts by mass of the flour, which has a fine mesh-like burnt color pattern and suppresses unevenness. It is preferable in that it is flat, has a sticky feeling, has few bubble holes, and is less likely to transfer water to the filling, and more preferably 0.05 parts by mass or more and 3 parts by mass or less.

The dough for crepe of the present invention has an effect of having a fine mesh-like burnt color pattern, suppressing unevenness, having a flat and chewy feeling, having few bubble holes, and making it difficult for moisture to be transferred to the filling. When an emulsifier other than propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ° C. is used, the total amount of propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ° C. is an emulsifier other than propylene glycol fatty acid ester and monoglyceride having a melting point of less than 55 ° C. It is preferable that it is larger than the amount of any of the other emulsifiers used alone (hereinafter, also referred to as other emulsifiers), and it is preferable that it is larger than the amount of any of the other emulsifiers used alone. Further, 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 the other emulsifiers used, and the amount of the propylene glycol fatty acid ester is the total amount of the other emulsifiers used. It is even more preferable that it is larger than the amount. Further, when the propylene glycol fatty acid ester is used in the present invention, it is preferable that the amount of the emulsifier other than the propylene glycol fatty acid ester is smaller than the amount of the propylene glycol fatty acid ester because the effect of the propylene glycol fatty acid ester can be more easily obtained. The amount of the emulsifier 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 more preferably 50 parts by mass or less with respect to 100 parts by mass of the propylene glycol fatty acid ester. Especially preferable. When an emulsifier other than the propylene glycol fatty acid ester and / or the monoglyceride having a melting point of less than 55 ° C. is sufficiently obtained, the amount thereof is the propylene glycol fatty acid ester and / or the monoglyceride having a melting point of less than 55 ° C. It is preferably 10 parts by mass or less, more preferably 2 parts by mass or less, and particularly preferably 1 part by mass or less, based on 100 parts by mass of the total monoglyceride having a melting point of less than 55 ° C.

The crepe dough of the present invention may further contain a thickener. The thickener not only increases the viscosity of the crepe dough, but also plays a role of making the mesh pattern finely uniform. As the thickener used in the present invention, those that can be used in the food field can be used without particular limitation, and thickening polysaccharides are preferably used. Examples of thickening polysaccharides include alginic acid, sodium alginate, potassium alginate, propylene glycol alginate, arabic gum, tragant gum, karaya gum, gati gum, arabino galactan, locust bean gum, guar gum, tamarind gum, agar, carrageenan, xanthan gum, and the like. Examples thereof include carrageen, gelatin, casein, carboxymethyl cellulose, methyl cellulose, pectin, agarose, glucomannan, chitin, chitosan and the like, and one of these can be used alone or in combination of two or more. The content of the thickener in the crepe dough of the present invention is preferably 0.05 to 1 part by mass, more preferably 0.05 to 1 part by mass, based on 100 parts by mass of the flours, from the viewpoint of enhancing the above-mentioned effect of the thickener. Is 0.1 to 0.5 parts by mass.

The crepe dough of the present invention may further contain a leavening agent. As the leavening agent used in the present invention, those that can be used in the food field can be used without particular limitation. For example, sodium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, tartaric acid, sodium fumarate, calcium dihydrogen phosphate can be used. , Gluconodeltalactone, tartaric acid, potassium hydrogen tartrate, disodium dihydrogen pyrophosphate, potassium aluminum sulfate, dipotassium hydrogen phosphate, etc., and one of these can be used alone or in combination of two or more. it can. The leavening agent may contain starch or the like as a dispersant. As the leavening agent, a commercially available baking powder may be used. However, from the viewpoint of reducing the number of bubble holes and preventing the transfer of water in the filling, it is preferable that the content of the leavening agent in the crepe dough of the present invention is low. Specifically, in the crepe dough of the present invention, the amount of the leavening agent is preferably 0.5 parts by mass or less, more preferably 0.1 parts by mass or less, based on 100 parts by mass of the flours.

The crepe dough of the present invention typically further contains an aqueous liquid in addition to the above components. Examples of the aqueous liquid contained in the crepe dough of the present invention include water, milk and the like, and one of these can be used alone or in combination of two or more. The content of the aqueous liquid in the crepe dough of the present invention is such that the water content in the crepe dough is preferably 160 to 400 parts by mass with respect to 100 parts by mass of the flours, so that the dough has an appropriate viscosity. It is preferable that the fineness and flatness of the baked color pattern of the crepe skin can be easily obtained, more preferably 200 to 350 parts by mass, and particularly preferably 270 to 320 parts by mass. The amount of water referred to here includes the amount of water in a material having water such as eggs, in addition to the amount of water in an aqueous liquid. Conventionally, it has been particularly difficult to stabilize the crepe baking pattern while maintaining a chewy texture in a crepe dough having a water content of more than 200 parts by mass with respect to 100 parts by mass of flour, but in the present invention, a specific emulsifier is used. The baking pattern can be stabilized with. The water content of the crepe dough can be measured by, for example, a heat drying method in which the sample is dried at 135 ° C. for 2 hours or 105 ° C. for 5 hours and the water content is calculated from the weight change before and after drying. In addition, even if it is included in the above numerical range when it is dried under either condition of 135 ° C. for 2 hours and 105 ° C. for 5 hours, but it is not included when it is dried under the other condition. , It shall correspond to the relevant numerical range.

The crepe dough of the present invention may contain components other than the above components. Examples of other components include milk components, animal and vegetable fats and oils, fats and oils such as powdered fats and oils, dietary fiber, salt, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors and the like. It can be appropriately blended. In the crepe dough of the present invention, the total amount of components other than flours, sugars, water, eggs, liquid fats and oils, emulsifiers, thickeners and swelling agents is 50 parts by mass or less with respect to 100 parts by mass of flours. It is preferably 30 parts by mass or less, more preferably 20 parts by mass or less, particularly preferably 10 parts by mass or less, and most preferably 5 parts by mass or less.

The viscosity of the crepe dough of the present invention is preferably, for example, 10 dPa · s or more and 40 dPa · s or less, and 15 dPa · s or more and 35 dPa · s or less when the temperature of the crepe dough is 20 to 35 ° C. Is more preferable. The viscosity of the crepe dough can be measured with, for example, a rotational viscometer, a capillary viscometer, or the like. The viscosity of the crepe dough herein means the viscosity measured according to a conventional method using a single cylindrical rotary viscometer (B-type viscometer) after adjusting the product temperature of the dough to be measured to 25 ° C. To do. For example, a Viscotester VT-06 (Rion Co., Ltd.) is used as a B-type viscometer, and the attached No. 1 rotor is used as a rotor, the dough temperature is adjusted to 25 ° C., and measurement can be performed 5 minutes after preparation.

The method for preparing the crepe dough of the present invention is not particularly limited. For example, the crepe dough of the present invention contains 0.01 to 2.5 parts by mass of monoglyceride having a melting point of less than 55 ° C. and containing 100 parts by mass of flours and sugars among the components listed above. It may be prepared by using "a crepe mix containing 0.01 to 2.5 parts by mass of a part and / or a propylene glycol fatty acid ester" (the crepe mix of the present invention). The crepe dough of the present invention may be prepared by adding liquid fats and eggs and eggs to such a crepe mix and adding an aqueous liquid so as to have the above-mentioned water content. The crepe mix is a powder. The content of the flour in the crepe mix is preferably 45% by mass or more and 85% by mass or less, and more preferably 55% by mass or more and 75% by mass or less. The above description of flours, sugars and emulsifiers in crepe dough is all applicable to the above mix. Therefore, the types of flours, the types of sugars and the amount ratios to flours, the types and compositions of emulsifiers, and the amount ratios to flours can all be applied to the above mix. Also, with respect to other powder raw materials in crepe dough, such as thickeners and leavening agents, and the above other components, all description of their types and amounts can be applied to the above mix. Therefore, the types of thickeners and leavening agents and the amount ratios to flours can all be applied to the above mix. Further, in the above mix, the preferable amount of the powder component other than the flours, sugars, eggs, emulsifiers, thickeners and leavening agents is preferably 50 parts by mass or less with respect to 100 parts by mass of the flours. It is more preferably parts by mass or less, more preferably 20 parts by mass or less, particularly preferably 10 parts by mass or less, and most preferably 5 parts by mass or less.
Further, like the crepe dough of the present invention, the mix of the present invention preferably does not contain the above-mentioned specific oil-containing powder, and is in the form of a saccharide powder or a powder mainly composed of saccharides and added water. It is more preferable that the system is heat-treated at a heating temperature at which the saccharides crystallize to form porous amorphous particles, and the fat-containing powder obtained by adding and mixing fats and oils is not contained. It is particularly preferable that the saccharide powder or the saccharide is mainly contained and the porous amorphous particles formed by crystallization of the saccharide are not contained. Further, the mix of the present invention preferably does not contain a combination of a dried and ground fermented dough and an oxidizing agent, and more preferably does not contain a fermented yeast product or a processed product thereof.

The production and baking of the crepe dough of the present invention can be carried out in the same manner as before. The dough can be prepared by uniformly mixing flours, sugars, eggs, liquid fats and oils and emulsifiers and, if necessary, other optional ingredients with a mixer or hand whipper. The floor time is preferably 10 to 60 minutes. For example, it may be fired in a crepe continuous baking machine having a rotating drum or the like, or it may be fired in a crepe pan, a frying pan, a hot plate, an oven or the like, but the following points can be performed by the crepe continuous baking machine. Is preferable. The firing may be on one side only or on both sides. In the case of single-sided baking, the effect of the crepe dough of the present invention is that the shape of the non-baked surface is flat, pores are hard to open, moisture scattering in the dough is suppressed, and a crepe skin that is hard to transfer moisture in the filling can be obtained. Is preferable in that is more effectively exhibited.
The firing conditions are preferably 160 to 220 ° C. for 10 seconds to 60 seconds, and more preferably 160 to 220 ° C. for 10 seconds to 40 seconds in both single-sided firing and double-sided firing.

A crepe continuous baking machine refers to a device capable of automatically and continuously producing crepes. Examples of the crepe continuous baking machine include a crepe continuous baking machine having a rotating drum (hereinafter, also referred to as a drum baking machine) and a frying pan type continuous baking machine. The drum baking machine generally has a dough charging section, a transfer drum, and a heating drum. The transfer drum and the heating drum are usually installed close to each other so that the rotation axes are in the same direction, and are used by rotating them in opposite directions. In a drum baking machine, generally, the dough is sent from the dough input portion to the transfer drum, the dough is attached to the transfer drum to form the dough, and the dough is transferred from the transfer drum to the heating drum and baked. In a drum baking machine, the dough input portion is generally a hopper. Generally, the drum baking machine attaches the dough to the transfer drum by using a dough tank with a hopper adjacent to the transfer drum (for example, located below). Generally, the drum baking machine has a screw or a gear pump that sends the dough from the dough input portion to the transfer drum (the dough tank that attaches the dough to the transfer drum). A typical example of a drum firing machine is shown in FIG. In the device of FIG. 1, the dough is fed from the dough input hopper 1 to the transfer drum hopper 3 by the screw 2, and the dough of the transfer drum hopper 3 is transferred by the transfer drum 4 to the drum 5 of the main body rotating at the same time as the drum 4. And bake. Known drum firing machines include the crepe molding machines "HT-30CN", "HT-15CN", and "HT-45CN" of Daiei Giken Co., Ltd. In a frying pan type continuous baking machine, generally, a plurality of frying pans and crepe dough discharged by a discharge unit are continuously charged into the frying pan and the dough is baked. Yamada Seisakusho Co., Ltd., "CR-20", "CR-2", "IH specification" and the like are known as examples of frying pan type continuous baking machines.

Baking with a continuous crepe baking machine usually takes several tens of minutes to one hour from the dough loading to the completion of baking. In the crepe dough of the present invention, as shown in Examples described later, since the crepe dough is excellent in stability over time, a crepe having a fine mesh pattern can be stably produced even when a crepe continuous baking machine is used. .. Further, it is possible to stably manufacture a crepe having a fine mesh pattern even under conditions that are disadvantageous to the mesh pattern, such as not drawing oil on the heating surface of a heating drum or frying pan. In a drum firing machine, oil is usually fired without drawing oil on a heating drum.

The crepe skin of the present invention will be described.
The crepe skin is a baked product of the crepe dough, and the surface (the baked surface of the crepe dough) has a mesh-like browned part and a baked color surrounded by the baked part. It has a plurality of mesh portions that are not used. Typically, on the surface of the crepe skin, the burnt-colored parts in a plane line of sight extend in multiple directions of two or more directions, and they are connected to each other to form a continuous mesh-like line. It is formed, and the surface of the crepe skin is divided into a plurality of non-burnt-colored mesh portions by the continuous mesh-like lines. The color of the portion not baked is a color derived from the dough, for example, yellow or light yellow. The color of the portion with the brown color is brownish as compared with the portion without the burnt color, for example, brown.

In the crepe skin of the present invention, when the central portion of the crepe skin is divided by a circle having a diameter of 100 mm, the maximum length of the non-burnt mesh portion in the circle is 3 to 30 mm. It is characterized by the number of 40 or more and 115 or less, and due to this feature, it has an excellent aesthetic appearance due to the presence of a large number of mesh portions having a moderately fine mesh-like burnt color pattern and an appropriate size. .. From this point of view, preferably, the number of the non-burnt mesh portions having a maximum length of 3 to 30 mm in the above circle is 40 or more and 115 or less, more preferably 60. More than 95 pieces or less. In the present invention, in order to keep the number of mesh portions in the crepe skin within the above range, the above-mentioned method for producing a crepe skin by baking the crepe dough of the present invention may be adopted. With the conventional crepe dough, a crepe skin having a fine mesh pattern as described above has not been obtained.

The mesh-like shape is not limited to those having a regular shape in the mesh portion such as a lattice mesh-like shape, and includes those having an irregular shape in the mesh portion. Further, in the mesh shape, the width of the browned portion (the length in the direction orthogonal to the extending direction of the portion) does not have to be constant. Further, the browned portion does not necessarily have to have an elongated shape such as a linear shape. "Having a mesh-like burnt-colored portion and a plurality of non-burnt-colored mesh portions surrounded by the burnt-colored portion" means a plurality of non-burnt-colored discontinuities. If a portion and a burnt-colored portion that separates those discontinuities from each other are observed, they shall be satisfied. The discontinuous portion refers to the above-mentioned mesh portion, and the number thereof is "when the central portion of the crepe skin is divided by a circle having a diameter of 100 mm, the above-mentioned non-burnt mesh portion is included in the circle. Of these, the number of those having a maximum length of 3 to 30 mm is 40 to 115. ” The maximum length refers to the length of the longest line segment that crosses one mesh portion. The shape of the mesh portion is not limited, and may be any shape such as a circle, an ellipse, a polygon, or a star polygon.

"Separating the central portion of the crepe skin with a circle having a diameter of 100 mm" means dividing the central portion of the crepe skin into a circle having a diameter of 100 mm centered on the center point of the crepe skin. When the crepe skin is circular, the center point is the center of the circle. When the crepe skin is a triangle, the center point of the crepe skin is the inner center of the triangle. If the crepe skin is a quadrangle or pentagon other than a rectangle or rhombus, the center point of the crepe skin shall be the center of the circle with the largest area of the circle inside the quadrangle or pentagon and tangent to at least three sides. When the quadrangle or pentagon has two or more circles having a maximum area, if the center of any one circle is selected and included in the above range, it is included in the scope of the present invention. If the crepe skin is neither a quadrangle nor a pentagon other than a circle, a triangle, a rectangle, or a rhombus, the center point of the crepe skin shall be the midpoint of the maximum line segment that crosses the crepe skin.

"In the circle with a diameter of 100 mm centered on the center point of the crepe skin, the number of the above-mentioned non-burnt mesh portions having a maximum length of 3 to 30 mm is, for example, a photograph of the crepe skin. However, this can be magnified twice and counted. If only a part of the mesh portion is included in the circle, the area of half or more of the mesh portion should be included in the circle. If it counts as one.

The diameter of the crepe skin is typically 110 mm or more and 300 mm or less, preferably 160 mm or more and 240 mm or less. The diameter here is the diameter of the circle when the crepe skin is circular, the minor diameter of the ellipse when the crepe skin is elliptical, and the inscribed when it is triangular. The diameter of the circle. If the crepe skin is a quadrangle or pentagon other than a rectangle or rhombus, it is the diameter of the circle with the largest area of the circles inside the quadrangle or pentagon and tangent to at least three sides. If the crepe skin is neither a quadrangle nor a pentagon other than a circle, oval, triangle, rectangle or rhombus, the length bisected by the midpoint of the above maximum line segment, that is, the maximum line segment It is half the length. Regardless of the shape of the crepe skin, it is preferable that the crepe skin has a shape that encloses the entire circle having a diameter of 100 mm centered on the center point of the crepe skin described above. The term "including the whole" as used herein means that a circle having a diameter of 100 mm overlaps with the outer edge of the crepe skin, and a circle having a diameter of 100 mm is included inside the outer edge without overlapping with the outer edge of the crepe skin. It may be any of. The crepe skin is preferably sized so that the area of the crepe skin is 1 to 50 times the area of a circle having a diameter in the above range. However, the shapes such as ellipse and triangle mentioned here mean that they are baked into these shapes at the time of firing, and are not cut out into triangles after firing in a circular shape, for example.

The thickness of the crepe skin is typically 0.1 mm or more and 3 mm or less, and more preferably 0.5 mm or more and 2 mm or less. The thickness of the crepe skin here refers to the thickness of an arbitrary part of the crepe skin.

(Examples 1 to 12, Comparative Examples 1 to 14)
The raw materials shown in Table 1 or Table 2 below were mixed according to the formulations shown in these tables and stirred with a mixer to prepare a dough for crepe having a dough temperature of 25 ° C. and a dough viscosity of 15 to 35 dPa · s. .. With a floor time of 10 minutes, only one side was fired at 185 ° C. for 20 seconds with a drum baking machine to obtain a circular thin-skinned crepe skin having a thickness of 0.5 mm or more and 2 mm or less and a diameter of about 20 cm.

In Tables 1 and 2, flour was used as the flour. As the modified starch, etherified starch derived from tapioca was used. Moreover, as a sugar, granulated sugar was used. As the egg, a whole egg was used. Guar gum was used as the thickening polysaccharide. As the monoglyceride having a melting point of less than 55 ° C., a monoglyceride of a fatty acid having 16 to 18 carbon atoms and having a melting point of 50 ° C. was used. As the propylene glycol fatty acid ester, one having a melting point of 42 to 48 ° C. was used. A commercially available product was used as another emulsifier.

(Evaluation 1)
The appearance of the crepe skin obtained in each Example and Comparative Example is that there are few bubble holes on the non-baked surface, the flatness of the fired surface, the fineness of the mesh pattern of the baked portion, and the texture. The feeling was evaluated by 10 professional panelists. The evaluation criteria are as follows. The results are shown in Tables 1 and 2 as the average value of the evaluation points of 10 persons. The bubble holes evaluated for the non-fired surface include those that visually penetrate needle hole-like holes (diameter 0.01 mm or more and 0.2 mm or less), those that penetrate the crepe skin and those that do not. I evaluated the degree.

Further, with respect to the crepe skins obtained in each Example and Comparative Example, the number of mesh portions having a maximum length of 3 to 30 mm in a circle having a diameter of 100 mm was measured by the above method. The results are shown in Tables 1 and 2. Further, FIG. 2 shows photographs of the fired surfaces of the crepe skins of Example 4, Example 3, and Comparative Example 1.

(Evaluation 2)
The crepe doughs of Comparative Examples 1 and 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 preparation, and then baked. For each of the obtained crepe skins, 10 specialized panelists evaluated the mesh pattern on the fired surface according to the following evaluation criteria in the same manner as described above. Table 3 shows the changes in the evaluation points and the average value of the evaluation points at each time point.

<Evaluation criteria>
(Small bubble holes on non-fired surface)
1 point: Very many bubble holes
2 points: Many bubble holes
3 points: There are a few bubble holes
4 points: There are few bubble holes
5 points: No bubble holes

(Flatness of firing surface)
1 point: Significant unevenness
2 points: There is a feeling of unevenness
3 points: There is a feeling of unevenness
4 points: Flat but partially uneven
5 points: flat

(Fineness of the firing color pattern on the firing surface)
1 point: Coarse pattern or no pattern
2 points: Slightly rough pattern or not much pattern
3 points: Fine pattern appears but is uneven
4 points: Slightly fine and uniform pattern
5 points: Fine and uniform pattern

(Texture (strength of stickiness))
1 point: Hard and not feeling sticky
2 points: Slightly hard and weakly chewy
3 points: There is a feeling of stickiness
4 points: Soft and slightly strong
5 points: Soft and chewy

From the results of Tables 1 to 3 and FIG. 2 above, the crepe dough of the present invention has a flat, mesh-like pattern in which unevenness on the surface of the crepe skin is suppressed by using a specific emulsifier. It can be seen that it has a feeling of stickiness. Further, it can be seen that the number of bubble holes is small, the transfer of water in the filling is small, and the stability of the crepe dough over time is high.

(Examples 2-A to 2-W)
In Example 2, as the flours, instead of 75 parts by mass of modified starch and 25 parts by mass of soft flour, the types of flours shown in Table 4, Table 5 or Table 6 were used. A crepe dough and a crepe skin were obtained in the same manner as in Example 2 except for this point.

(Comparative Examples 1-A to 1-F, 1-Q, 1-T to 1-W)
In Comparative Example 1, as the flours, instead of 75 parts by mass of modified starch and 25 parts by mass of soft flour, the types of flours shown in Table 4, Table 5 or Table 6 were used. A crepe dough and a crepe skin were obtained in the same manner as in Comparative Example 1 except for this point.

(Comparative Examples 2-A to 2-F, 2-Q, 2-T to 2-W)
In Comparative Example 2, as the flours, instead of 75 parts by mass of modified starch and 25 parts by mass of soft flour, the types of flours shown in Table 4, Table 5 or Table 6 were used. A crepe dough and a crepe skin were obtained in the same manner as in Comparative Example 2 except for this point.

The crepe skins obtained in each of the above Examples and Comparative Examples were evaluated in the same manner as in Evaluation 1. The results are shown in Tables 4-6.

As shown in Tables 4 to 6, when weak flour, strong flour, rice flour, various modified starches, and various modified starches are used, there is little surface unevenness, mesh pattern, and stickiness due to the use of a specific emulsifier. It can be seen that the effect of having few bubble holes can be obtained.

(Example 2-X and Example 2-Y)
In Example 2, the amount of salad oil was changed to the amount shown in Table 7. A crepe dough and a crepe skin were obtained in the same manner as in Example 2 except for this point. The obtained crepe skin was evaluated in the same manner as in Evaluation 1. The results are shown in Table 7.

As shown in Table 7, it can be seen that even when the amount of liquid fat or oil is changed, the effects of less surface irregularities, mesh pattern, stickiness, and bubble pores can be obtained by using a specific emulsifier.

According to the present invention, it is possible to obtain a crepe skin in which the unevenness of the surface of the crepe skin is suppressed, the crepe skin is flat, has a fine mesh pattern with a burnt color, feels chewy, and the transfer of water from the filling is suppressed. It is possible to provide a method for producing a crepe mix, a crepe dough, and a crepe skin. The crepe dough of the present invention is also excellent in stability over time. Further, according to the present invention, it is possible to provide a crepe skin having an excellent fineness of a grilled mesh pattern and an excellent aesthetic appearance as compared with the conventional case.

Claims (7)

A crepe dough containing flours and 25 to 75 parts by mass of sugars, 120 to 190 parts by mass of eggs, and 5 to 45 parts by mass of liquid fats and oils with respect to 100 parts by mass of the flours.
The water content is 160 to 400 parts by mass with respect to 100 parts by mass of flour.
For 100 parts by mass of flour, 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and 0.05 to 1 part by mass of thickener were contained.
The amount of durum wheat semolina in flour is less than 50% by weight,
Except for those containing the following fat-containing powder and baking powder
The fat-containing powder is obtained by heat-treating a powdery system consisting of a saccharide powder or a powder having a saccharide content of 50% by mass or more and added water at a heating temperature at which the saccharide crystallizes to obtain porous amorphous grains. None, it was obtained by adding and mixing fats and oils and propylene glycol fatty acid ester.
Fermented dough A dough for crepes, excluding those containing dried and crushed products and oxidizing agents. The crepe dough according to claim 1, further containing 0.01 to 2.5 parts by mass of monoglyceride with respect to 100 parts by mass of flours. The crepe dough according to claim 2, wherein the mass ratio of the propylene glycol fatty acid ester to the monoglyceride is 3: 7 to 7: 3. The crepe dough according to any one of claims 1 to 3, which is used for a crepe continuous baking machine. A method for producing a crepe skin, which comprises a step of baking the crepe dough according to any one of claims 1 to 3. A crepe mix containing 25 to 75 parts by mass of saccharides with respect to 100 parts by mass of flours and the flours.
It contains 0.01 to 2.5 parts by mass of propylene glycol fatty acid ester and 0.05 to 1 part by mass of thickener with respect to 100 parts by mass of flours.
The amount of durum wheat semolina in flour is less than 50% by weight,
Except for those containing the following fat-containing powder and baking powder
The fat-containing powder is obtained by heat-treating a powdery system consisting of a saccharide powder or a powder having a saccharide content of 50% by mass or more and added water at a heating temperature at which the saccharide crystallizes to obtain porous amorphous grains. None, it was obtained by adding and mixing fats and oils and propylene glycol fatty acid ester.
Except for those containing fermented dough dried and crushed products and oxidizing agents
When mixed with 120 to 190 parts by mass of eggs and 5 to 45 parts by mass of liquid fat and oil with respect to 100 parts by mass of the flour in the mix, the water content is 160 to 400 parts by mass with respect to 100 parts by mass of the flour. A crepe mix used to obtain the dough. A crepe skin having a mesh-like browned portion on the surface and a plurality of non-grilled mesh portions surrounded by the browned portion.
0.01 to 2.5 parts by mass of propylene glycol fatty acid ester, 120 to 190 parts by mass of eggs, 25 to 75 parts by mass of sugars, 5 to 45 parts by mass of liquid fats and oils, and 0 thickener with respect to 100 parts by mass of flours. .05 to 1 part by mass, the amount of durum wheat semolina in the flour is less than 50% by mass, and the water content is 160 to 400 parts by mass with respect to 100 parts by mass of the flour.
However, the above-mentioned dough is
Except for those containing the following fat-containing powder and baking powder
The fat-containing powder is obtained by heat-treating a powdery system consisting of a saccharide powder or a powder having a saccharide content of 50% by mass or more and added water at a heating temperature at which the saccharide crystallizes to obtain porous amorphous grains. None, it was obtained by adding and mixing fats and oils and propylene glycol fatty acid ester.
Except for those containing fermented dough dried and crushed products and oxidizing agents
When the central part of the crepe skin is divided by a circle with a diameter of 100 mm, the number of the non-burnt mesh parts with a maximum length of 3 to 30 mm is 40 to 115 in the circle. There is a crepe skin.
However, the maximum length refers to the length of the longest line segment that crosses the mesh portion.

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