| 摘要 |
PROBLEM TO BE SOLVED: To enable the crisp palate feeling of pancake roll coatings just after fried to be retained after microwave cooking and also ensure such palate feeling to be enjoyed even in the cease of pancake roll freezing period of as long as 1 to 12 months or so after fried. SOLUTION: In such a production method for pancake rolls that ingredients are put on pancake roll dough which is then rolled up, and the resultant roll is fried, frozen, and then subjected to microwave cooking, the dough comprises wheat flour and/or starch, a saccharide and/or reducing sugar with a polymerization degree of 2-50, and water, being prepared by baking and molding the stock containing 3-15wt.% of the saccharide and/or reducing sugar. Prior to frying, a food material comprising polysaccharides and/or grain powder is brought into contact with and attached to >=40% of the surface area of the dough. |
