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US 10,499,674 B2Granted
Takoyaki mix
AssigneeNisshin Foods Inc.
InventorsTakenori Watanabe, Tomoharu Makio, Kanako Kawata
Life of this patent
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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.
Claims10
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.
1 more element
Dependencies are inferred from the claim text.