A formula for a gluten-free ready-mix batter for takoyaki.

Abstract

OCR 10KL (18 / 02 / 2569) This invention provides a formula for a gluten-free, pre-mixed flour product for takoyaki. It consists of tapioca flour, rice flour, baking powder, sugar, and salt. The tapioca flour... Cassava obtained from the sweet cassava variety Five-Minute or Pirun 4 has higher nutritional value. Cassava starch can completely replace wheat flour, resulting in a superior flour blend product. The finished product based on this invention is suitable for consumer groups who are gluten-insensitive or those who are not. Health consciousness is on the rise these days.

Claims

OCR 10KL (18 / 02 / 2569) 1. The formula for a ready-to-use gluten-free takoyaki batter mix includes: Cassava flour 50-55 percent by weight. 40-45 percent rice flour by weight Baking powder 0.5-1.5 percent by weight. Sugar 1.0-3.0 percent by weight 0.5-1.5 percent salt by weight 2. A formula for a ready-to-use gluten-free takoyaki batter mix, as per the patent claim.

1. Where cassava flour is produced, the following process is used: A. Select sweet cassava, choosing either the Five-Minute variety or the Pirun 4 variety. Either individually or in combination, harvested between 8-10 months old, washed, peeled, and... Cut or grate the cassava into small pieces, then dry the cassava pulp in a hot air oven. (oven) at a temperature of 58 - 62 degrees Celsius for 8 hours. B. Take the dried cassava pulp from step A and grind it using a hammer mill. The cassava flour is then sieved through a 180-micrometer (micrometer) mesh.