Takoyaki mix
Provided are takoyaki having a crisp texture on the surface and a soft and smooth texture inside and also having a high shape-retaining property. A takoyaki mix includes from 70 to 99.7% by mass of cereal flour and from 0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature.
1. A takoyaki mix, comprising:
70 to 99.7% by mass of cereal flour;
0.3 to 5.0% by mass of a thermo-reversible gelling agent that forms gel by an increase in temperature, and
0.63 to 5% by mass of a starch,
wherein said thermo-reversible gelling agent is hydroxypropyl methylcellulose having a sol-gel transition temperature of from 55 to 90° C.
2. The takoyaki mix according to claim 1 , comprising:
from 1 to 3.2% by mass of said starch.
3. A method of producing the takoyaki mix according to claim 1 , the method comprising mixing said cereal flour, said thermo-reversible gelling agent, and said starch.
4. A takoyaki batter, comprising the takoyaki mix according to claim 1 .
5. The takoyaki batter according to claim 4 , further comprising from 6 to 40 parts by mass of an oil or fat based on 100 parts by mass of the takoyaki mix.
6. The takoyaki batter according to claim 4 , further comprising from 12 to 75 parts by mass of egg based on 100 parts by mass of the takoyaki mix.
7. A method of producing takoyaki, the method comprising baking the takoyaki batter according to claim 4 .
8. The takoyaki mix according to claim 1 , comprising 0.6 to 1.6% by mass of said thereto-reversible gelling agent.
9. The takoyaki mix according to claim 1 , comprising 0.6 to 1.0% by mass of said thereto-reversible gelling agent.
10. The takoyaki mix according to claim 2 , comprising 0.6 to 1.0% by mass of said thermo-reversible gelling agent.