Title:
MIXTURE FOR TAKOYAKI OR OKONOMIYAKI
Document Type and Number:
Japanese Patent JP2018113865
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a mixture for Takoyaki (octopus dumpling) or Okonomiyaki (Japanese pancake) which is able to produce Takoyaki or Okonomiyaki that has a good anti-aging effect, and has a good texture just after burning and even in the case of storage after the burning.SOLUTION: This mixture contains one or more kinds selected from the group consisting of cereal flour, glutinous potato starch, malt powder and α-amylase. The content of the malt powder is 0.01 to 0.2 parts by mass with respect to 100 parts by mass of the cereal flour and the content of the α-amylase is 0.0001 to 0.01 parts by mass with respect to 100 parts by mass of the cereal flour.SELECTED DRAWING: None
Inventors:
ONOZAKI HIROSHI
TAKEMOTO KANAKO
TAKEMOTO KANAKO
Application Number:
JP2017004894A
Publication Date:
July 26, 2018
Filing Date:
January 16, 2017
Export Citation:
Assignee:
NISSHIN SEIFUN PREMIX CO LTD
International Classes:
A21D10/00; A21D2/16; A21D2/18; A21D2/26; A21D2/36; A23L35/00; C12N9/26
Domestic Patent References:
| JP2012191915A | 2012-10-11 | |||
| JP2013212104A | 2013-10-17 | |||
| JP2012034606A | 2012-02-23 | |||
| JP2007325526A | 2007-12-20 | |||
| JPH09299069A | 1997-11-25 |
Other References:
貝沼圭ニ: "２５．２食品工業用澱粉の重要な物性", 澱粉科学ハンドブック, vol. 初版第１１刷, JPN6020013875, 15 July 1991 (1991-07-15), JP, pages 533 - 536, ISSN: 0004261141
Attorney, Agent or Firm:
Showa International Patent Office
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