IMPROVER FOR SKIN OF POWDERY PANCAKE ROLL, AND PANCAKE ROLL

摘要

PROBLEM TO BE SOLVED: To obtain an improver for a skin of a powdery pancake roll, readily treated in an operation face and capable of providing the powdery pancake roll capable of maintaining the crisply texture of just after frying for a long time and providing the texture not-deteriorated after reheating the frozen and preserved fried pancake roll by a microwave oven. SOLUTION: This improver for a skin of a powdery pancake roll is obtained by blending 100 pts.wt. stiffened oil and fat having >=40 deg.C melting point with 0.05-15 pts.wt. one or more kinds of emulsifiers selected from the group of a fatty acid ester of glycerol and the fatty acid ester of propylene glycol, heating and dissolving the blended materials, and spraying and cooling the dissolved product. The pancake roll is produced by using a skin obtained by adding 1-20 pts.wt. improver for the skin of the powdery pancake roll to 100 pts.wt. flour.