PROBLEM TO BE SOLVED: To provide Takoyaki powder that can produce Takoyaki having savory flavor with crispy surface and thickness inside, having texture with smoothness and good meltability in the mouth and having excellent moldability during grilling and excellent shape retention after grilling with a constant quality regardless of the kinds and amounts of ingredients and the skill of a cook even when the amount of water contained in a dough is increased to add thickness to the inside of Takoyaki and can grill and produce Takoyaki in a short time and to provide a method for producing Takoyaki.SOLUTION: The Takoyaki powder includes raw material powder containing wheat flour and barley flour and has a barley flour content of more than 10 mass% to less than 100 mass% based on the total mass of the raw material powder. The method for producing Takoyaki includes a step of mixing a dough material including raw material powder containing wheat flour and barley flour and having a barley flour content of more than 10 mass% to less than 100 mass% based on the total mass of the raw material powder and water to prepare a dough for Takoyaki and a step of grilling the dough for Takoyaki with ingredients as needed.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】たこ焼の内部にとろみを付与するため、生地に含まれる水の量を多くした場合であっても、具材の種類や量、調理者の技量に係わらず、表面がカリッと香ばしく、内部はとろみがあり、滑らかで口溶けが良い食感で、焼成時の成形性、及び焼成後の保形性に優れるたこ焼を一定の品質で得られる上、短時間で焼成、製造することができるたこ焼粉、及びたこ焼の製造方法の提供。【解決手段】小麦粉及び大麦粉を含有する原料粉を含むたこ焼粉であって、前期大麦粉の含有率が、前期原料粉の総質量に基づいて10質量%超、100質量%未満であるたこ焼粉、並びに小麦粉及び大麦粉を含有する原料粉であり、前記大麦粉の含有率が、前記原料粉の総質量に基づいて10質量%超、100質量%未満である原料粉、並びに水を含む生地材料を混合してたこ焼用生地を調製する工程、及び前記たこ焼用生地を、必要に応じて具材と共に焼成する工程を含むたこ焼の製造方法。【選択図】なし
