PROBLEM TO BE SOLVED: To provide a quality improver for Tako-yaki (grilled dumplings with bits of octopus) powder or Okonomi-yaki (grilled spicy pancakes with a wide variety of ingredients) powder enabling production of Tako-yaki or Okonomi-yaki having novel light palate feeling and favorable meltability in the mouth in spite of having creamy palate feeling, in specific, having light and favorably meltable palate feeling while the stickiness peculiar to chemically-modified starch does not exert influence on the palate feeling just after prepared, even when using the chemically-modified starch as raw material in addition to wheat flour, and further having creamy palate feeling, favorable meltability in the mouth and light palate feeling without having dry and crumbling palate feeling even when frozen and thawed.SOLUTION: The quality improver for Tako-yaki powder and Okonomi-yaki powder contains dextrin having the following properties: (1) potato is used as original raw material (2) DE exists in a range of &ge2 but <5 and (3) a viscosity when leaving 30 wt.% aqueous solution of dextrin prepared with 25°C distilled water at rest at 25°C for 5 min is &le200 mPa s.COPYRIGHT: (C)2010,JPO&INPIT【課題】クリーミーな食感を有しつつも、従来にない軽い食感及び良好な口溶けを有するたこ焼き又はお好み焼きを提供する。特には、原料として小麦粉以外に化工澱粉を用いた場合であっても、調製直後に化工澱粉特有の粘りが食感に影響を与えることなく軽く口溶けの良い食感となり、更には、冷凍解凍した場合であってもボソボソとした食感となることなく、クリーミーな食感及び良好な口溶けと軽い食感を保持可能なたこ焼き又はお好み焼きを提供する。【解決手段】たこ焼き又はお好み焼きに、以下の性質を有するデキストリンを添加する;(1)由来原料が馬鈴薯である、(2)DEが2以上5未満の範囲である(3)25℃の蒸留水で調製したデキストリン30重量%水溶液を、25℃で5分間静置した時の粘度が200mPa・s以下である。【選択図】なし
