SKIN OF PANCAKE ROLL, AND PANCAKE ROLL BY USING THE SAME

PROBLEM TO BE SOLVED: To obtain the subject skin capable of maintaining a stiffened texture just after the frying for a long time even if a pancake roll is formed by using ingredients contenting much water such as vegetables by coating oil and fat having a melting point and average particle diameter of the crystal within specific ranges. SOLUTION: The objective skin is obtained by coating (B) 0.01-0.5 pts.wt., preferably 0.1-0.15 pts.wt. oil and fat, having 30-50 deg.C melting point and 20-100 μm average particle diameter of the crystal thereof, based on 1 pt.wt. component A, on (A) the skin formed by kneading flour, water and salt according to a conventional method, or a conventional skin for a pancake role, which is a commercial skin by a method such as spraying and brush coating. For example, a soybean oil, a palm oil and lard are preferably used as the component B. The pancake roll is obtained by wrapping meats, vegetables, seasonings, etc., with the skin by making the face coated with the component B inside, and frying the wrapped material with the skin. The pancake roll can be subjected to a refrigeration treatment after fried, and can be subjected to a defrost treatment by a microwave oven after refrigeration preservation.