| 摘要 |
PURPOSE:To obtain the subject product which will not release water even by heating with an electric oven, not become hard and can reproduce soft texture immediately after roasting by blending starch with soybean protein powder and glucono delta lactone in specific ratio, respectively, roasting and freezing. CONSTITUTION:100 pts.wt. starch (preferably wheat starch) is mixed with 10-50 pts.wt. soybean protein powder and 1-10 pts.wt. glucono delta lactone in a raw material to give the objective product of TAKOYAKI (griddle-cooked dumplings, consisting of wheat flour, bits of octopus-called TAKO, Japanese-green onion and ginger, Akashi is the name of city (Akashi) in Japan). Soybean protein powder containing an emulsifying agent such as lecithin is preferably used because the soybean protein powder has excellent water retention, release slight water by heating with an electric oven and provides soft and wet texture. The product is preferably roasted at 100-150 deg.C for 10-20 minutes. |
