Title:
OCTOPUS DUMPLING MIX
Document Type and Number:
WIPO Patent Application WO/2019/131820
Kind Code:
A1
Abstract:
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).
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Inventors:
TORII AKIRA (JP)
Application Number:
PCT/JP2018/047992
Publication Date:
July 04, 2019
Filing Date:
December 27, 2018
Export Citation:
Assignee:
NISSHIN FOODS INC (JP)
International Classes:
A21D10/00; A21D2/16; A21D2/18; A21D2/36; A21D13/00; A23L35/00
Domestic Patent References:
| WO2014024539A1 | 2014-02-13 | |||
| WO2007080722A1 | 2007-07-19 |
Foreign References:
| JPH0662813A | 1994-03-08 | |||
| JP2010154800A | 2010-07-15 | |||
| JP2009136228A | 2009-06-25 | |||
| JPH02174644A | 1990-07-06 | |||
| JP2002355012A | 2002-12-10 | |||
| JP2013085524A | 2013-05-13 | |||
| JPH09299069A | 1997-11-25 | |||
| JPH06277011A | 1994-10-04 |
Other References:
SHIMADA, ATSUKO: "9.5 Cooking and wheat flour", WHEAT SCIENCE, 1998, pages 175 - 184
WADA, YOSHIKO: "Science of cookery", vol. 27, no. 3, 1994, pages 204 - 213
LEE, S. ET AL.: "Physicochemical, textural and noodle-making properties of wheat dough containing alginate", J. TEXTURE STUD., vol. 39, no. 4, 2008, pages 393 - 404, XP055624242
TORII, A. ET AL.: "Effects of hydroxypropyl tapioca starch on gelatinization and retrogradation of wheat starch", BIOTECHNOLOGY, AND AGROCHEMISTRY, vol. 2013, 2013, pages 2062
KOBAYASHI, ISAO: "How to select the correct modified starch to improve the food texture", OLEOSCIENCE, vol. 15, no. 9, 2015, pages 407 - 414, XP055624259
OHKUMA, KAZUHIRO: "Processing and food use of starch", BULLETIN OF APPLIED GLYCOSCIENCE, vol. 1, no. 1, 2011, pages 34 - 38
INAYOSHI, AKITO: "Improvement of food quality using modified wheat protein", JAPAN FOOD SCIENCE, vol. 55, no. 2, 2016, pages 30 - 35
WADA, YOSHIKO: "Science of cookery", vol. 27, no. 3, 1994, pages 204 - 213
LEE, S. ET AL.: "Physicochemical, textural and noodle-making properties of wheat dough containing alginate", J. TEXTURE STUD., vol. 39, no. 4, 2008, pages 393 - 404, XP055624242
TORII, A. ET AL.: "Effects of hydroxypropyl tapioca starch on gelatinization and retrogradation of wheat starch", BIOTECHNOLOGY, AND AGROCHEMISTRY, vol. 2013, 2013, pages 2062
KOBAYASHI, ISAO: "How to select the correct modified starch to improve the food texture", OLEOSCIENCE, vol. 15, no. 9, 2015, pages 407 - 414, XP055624259
OHKUMA, KAZUHIRO: "Processing and food use of starch", BULLETIN OF APPLIED GLYCOSCIENCE, vol. 1, no. 1, 2011, pages 34 - 38
INAYOSHI, AKITO: "Improvement of food quality using modified wheat protein", JAPAN FOOD SCIENCE, vol. 55, no. 2, 2016, pages 30 - 35
Attorney, Agent or Firm:
SHOWA INTERNATIONAL PATENT FIRM (JP)
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