| 摘要 |
PROBLEM TO BE SOLVED: To obtain a flour for Tako pancake (a dish of grilled dumplings with bits of octopus inside) that comprises wheat flour and α-form starch at a specific ratio, can be readily cooked to produce the Tako pancake having good appearance and texture, even when it is frozen and heated again. SOLUTION: This flour for Tako pancake comprises 95-99.8 pts.wt. of wheat flour and 0.2-5 pts.wt. of pregelatinized starch, preferably 88-98.5 pts.wt. of wheat flour, 0.5-2 pts.wt. of pregelatinized starch and 1-10 pts.wt. of starch hydrolyzate. In a preferred embodiment, the pregelatinized starch has 5-15 degree of swelling in cold water, in addition, the starch hydrolyzate is a maltodextrin of 10-20 DE or a soluble starch having 5-500 cp in the 10% aqueous solution concentration. The resultant flour composition facilitates the baking and gives baked products that retain the swell appearance and gives excellent texture even after it is frozen and then heated again. The Tako pancake is prepared, generally in Japan, by dissolving wheat flour as a main flour in water or a seasoned solution, admixing eggs, seasoning and flavoring agents to prepare the dough. The dough is combined with finely cut cuttlefish meat, small dried shrimps, small-cut Welsh onion piece, red vinegar and other ingredients and baked in molds for Tako pancake. |
