Title:
たこ焼き用小麦粉組成物
Document Type and Number:
Japanese Patent JP7391615
Kind Code:
B2
Abstract:
To provide a wheat flour composition for an octopus dumpling capable of producing an octopus dumpling keeping texture of thickness in an inner layer even immediately after baking or even when heated and thawed in a microwave oven after freezing.SOLUTION: Wheat flour is obtained by milling a harvest of wheat that does not lack in enzyme activity of GBSSI-A1, lacks in enzyme activity of GBSSI-B1 and GBSSI-D1, and lacks in any two kinds of enzyme activity of SSIIa-A1, SSIIa-B1, and SSIIa-D1. A wheat flour composition for an octopus dumpling contains the obtained wheat flour of 10-65 mass% relative to the total amount of raw material wheat flour. An octopus dumpling is obtained by baking dough for an octopus dumpling prepared from premix powder for an octopus dumpling containing the wheat flour composition for an octopus dumpling.SELECTED DRAWING: None
Inventors:
Naomi Inamura
Application Number:
JP2019200589A
Publication Date:
December 05, 2023
Filing Date:
November 05, 2019
Export Citation:
Assignee:
Nippon Flour Mills Co., Ltd.
International Classes:
A23L35/00; A21D6/00; A23L7/10
Domestic Patent References:
| JP2013188206A |
Foreign References:
| WO2008053963A1 |
Attorney, Agent or Firm:
Shinichiro Tanaka
▲吉▼田 和彦
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Ji Akizawa
▲吉▼田 和彦
Hiroyuki Suda
Satsuki Ichikawa
Hironobu Hattori
Ji Akizawa
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