Takoyaki mix

Patent metadata

Field	Value
Publication number	US-10499674-B2
Application number	US-201415103739-A
Country	US
Kind code	B2
Filing date	Dec 12, 2014
Priority date	Dec 13, 2013
Publication date	Dec 10, 2019
Grant date	Dec 10, 2019

Abstract

Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.

First claim

The invention claimed is:

1. A takoyaki mix, comprising:
70 to 99.7% by mass of cereal flour;
0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature, and
0.63 to 5% by mass of a starch,
wherein said thermo-reversible gelling agent is hydroxypropyl methylcellulose having a sol-gel transition temperature of from 55 to 90° C.

2. The takoyaki mix according to claim 1 , comprising:
from 1 to 3.2% by mass of said starch.

3. A method of producing the takoyaki mix according to claim 1 , the method comprising mixing said cereal flour, said thermo-reversible gelling agent, and said starch.

4. A takoyaki batter, comprising the takoyaki mix according to claim 1 .

5. The takoyaki batter according to claim 4 , further comprising from 6 to 40 parts by mass of an oil or fat based on 100 parts by mass of the takoyaki mix.

6. The takoyaki batter according to claim 4 , further comprising from 12 to 75 parts by mass of egg based on 100 parts by mass of the takoyaki mix.

7. A method of producing takoyaki, the method comprising baking the takoyaki batter according to claim 4 .

8. The takoyaki mix according to claim 1 , comprising 0.6 to 1.6% by mass of said thereto-reversible gelling agent.

9. The takoyaki mix according to claim 1 , comprising 0.6 to 1.0% by mass of said thereto-reversible gelling agent.

10. The takoyaki mix according to claim 2 , comprising 0.6 to 1.0% by mass of said thermo-reversible gelling agent.

Assignees

• Nisshin Foods Inc

Inventors

• Watanabe Takenori
• Makio Tomoharu
• Kawata Kanako

Classifications

• A23P20/12

  Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering · CPC title

• A23P20/10

  Coating with edible coatings, e.g. with oils or fats · CPC title

• A23L29/212

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title

• A21D10/04

  Batters · CPC title

• A23P20/25

  Filling or stuffing cored food pieces, e.g. combined with coring or making cavities · CPC title