# US 10,499,674 B2 · Takoyaki mix

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- Number: US 10,499,674 B2
- Document ID: US10499674B2
- Status: Granted
- Kind: B2
- Application number: 15/103,739
- Filed: 2014-12-12
- Published: 2016-11-03
- Granted: 2019-12-10
- Earliest claimed: 2013-12-13
- Assignees: Nisshin Foods Inc.
- Applicants: Nisshin Foods Inc.
- Inventors: Takenori Watanabe; Tomoharu Makio; Kanako Kawata
- Web page: https://patentgrep.com/patent/US10499674B2

## CPC

- A23L 17/75: {Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces}
- A21D 10/04: Batters
- A23L 29/212: Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30)
- A23L 29/262: Cellulose; Derivatives thereof, e.g. ethers
- A23P 20/10: Coating with edible coatings, e.g. with oils or fats
- A23P 20/12: Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A21D: TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS (preservation of flour or dough before baking A23B40/00; preservation of bakery products A23B45/00)
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## 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.

## Claims

### Claim 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.

### Claim 2 (depends on 1)

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

### Claim 3 (depends on 1)

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.

### Claim 4 (depends on 1)

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

### Claim 5 (depends on 4)

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.

### Claim 6 (depends on 4)

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.

### Claim 7 (depends on 4)

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

### Claim 8 (depends on 1)

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

### Claim 9 (depends on 1)

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

### Claim 10 (depends on 2)

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