CHILLED PAN AND MANUFACTURING METHOD THEREFOR

摘要

PROBLEM TO BE SOLVED: To provide a chilled pan maintaining texture of a bakery product good in crispy, having moisture feeling and good in mouth melting even with distribution and storage at a refrigeration temperature band (0 to 10°C) where aging phenomenon of starch most easily takes place and capable of eating as low temperature state without re-heating.SOLUTION: A chilled pan contains grain flours of 100 pts.mass, edible oil and fat of 8 to 20 pts.mass, egg yolk of 1 to 30 pts.mass and saccharides of 10 to 20 pts.mass and at least one kind selected from (A) an oil-in water type emulsion and (B) powder oil and fat obtained by drying the oil-in water type emulsion as a source of the edible oil and fat.SELECTED DRAWING: None