Food containing barley powder

The purpose of the present invention is to provide a food which does not undergo the increase in viscosity which is caused by a barley powder contained in the food. At least one component selected from the group consisting of gelatin, dextrin having a DE value of 5 or less, gum arabic, a soybean wat...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	HIGASHI, YOSHINORI, KIDO, MAKIKO, TANAKA, HISAE, OHGUCHI, YASUSHI, DAIMON, TETSUSHI
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The purpose of the present invention is to provide a food which does not undergo the increase in viscosity which is caused by a barley powder contained in the food. At least one component selected from the group consisting of gelatin, dextrin having a DE value of 5 or less, gum arabic, a soybean water-soluble dietary fiber, pullulan, hydroxypropylmethyl cellulose, low-viscosity galacto-xyloglucan, a gelatin decomposition product, ghatti gum, whey protein, casein and a casein salt is selected as a viscosity modifier, and the at least one component is used in combination with a barley powder, whereby it becomes possible to effectively prevent the increase in viscosity of a food which is caused by the barley powder contained in the food.