Login| Sign Up| Help| Contact|

Patent Searching and Data

Document Type and Number:
WIPO Patent Application WO/2019/131820
Kind Code:
The present invention addresses the problem of providing octopus dumplings, "takoyaki", which can keep the appearance thereof even immediately after being freshly baked or even when being re-heated after getting cold, and of which the surfaces have crispy texture and the insides have thick and soft texture. An octopus dumpling mix according to the present invention contains 0.01 to 5% by mass of an alginic acid component, 1 to 20% by mass of acetylated oxidized starch and/or hydroxypropylated starch, and 50% by mass or more of oil- or fat-processed wheat flour. The ratio of the mass of an oil or fat to the mass of wheat flour in the oil- or fat-processed wheat flour, i.e., (the former):(the latter), is preferably 1:(5 to 30).

More Like This:
TORII, Akira (19-12 Nihonbashikoami-cho, Chuo-k, Tokyo 44, 〒1038544, JP)
Application Number:
Publication Date:
July 04, 2019
Filing Date:
December 27, 2018
Export Citation:
Click for automatic bibliography generation   Help
NISSHIN FOODS INC. (25 Kanda-Nishiki-cho 1-chome, Chiyoda-ku Tokyo, 41, 〒1018441, JP)
International Classes:
A21D10/00; A21D2/16; A21D2/18; A21D2/36; A21D13/00; A23L35/00
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (NIKKEN AKASAKA BLDG, 7F. 5-7, Akasaka 2-chome, Minato-k, Tokyo 52, 〒1070052, JP)
Download PDF: