JP6724104B2 - Foods containing barley powder - Google Patents

Description

The present invention relates to a food containing barley powder, in which an increase in viscosity due to barley is suppressed. Further, the present invention relates to a food containing barley powder, in which an increase in viscosity due to barley is suppressed, and further, an unpleasant taste that remains in the mouth when eating is suppressed.

It has been reported that barley has an effective action for preventing or ameliorating lifestyle-related diseases such as cholesterol lowering, suppression of blood glucose increase, antiobesity, and blood pressure lowering. It is believed that this effect is largely due to the effect of β-glucan contained in barley. Although barley has been ingested since ancient times, it is now inferior in taste to white rice and due to changes in dietary culture, the opportunities for ingestion are drastically reduced. In other words, it is considered that processing barley into a form that is easy to eat and making it into a form that is easy to consume can greatly contribute to the health of modern people.

Therefore, if the effect of barley is largely due to the action of β-glucan contained in it, it is possible to efficiently enjoy the useful action of barley by extracting β-glucan from barley and adding a highly purified substance to the food. Conceivable. However, if the barley itself is used as a material and prepared into a food form, it can be more naturally ingested and may be more easily accepted by consumers. However, if grain of barley is added, the graininess may not be preferable depending on the menu. Therefore, it is considered to be preferable to use powdered barley rather than the barley grain itself, from the viewpoint of expanding the possibilities of various processing methods and adding it to foods.

On the other hand, barley powder contains other components in addition to β-glucan, and has a peculiar property that the viscosity of food is easily increased remarkably. Depending on the target value of barley or β-glucan in the food, it is necessary to add barley powder to the food at a high concentration, but due to the peculiar properties of barley powder described above, barley powder is added. Then, there is a problem that the viscosity of the food significantly increases. In particular, when a food containing barley powder together with water is heated, the viscosity is remarkably increased. Therefore, when the food to which the barley powder is added is in a liquid or pasty liquid form such as soup or curry, the viscosity of the food is significantly increased when a large amount of the barley powder is added, and the proper fluidity is obtained. May not be able to hold. Therefore, it is required to suppress the increase in viscosity derived from barley powder while containing barley powder at a high concentration and adjust the viscosity to an appropriate value as a food having fluidity.

Conventionally, as a technique for adjusting the viscosity of a food, for example, by adding about 0.1 to 10% by weight of hemicellulose derived from beans to a food produced by using starch or a material containing starch, There is known a technique for preventing deterioration of fluidity and gelation during cold storage (for example, see Patent Document 1). Further, a method is also known in which a starch hydrolyzate having a cyclic structure is added to starch, thickening polysaccharides, etc. to reduce the viscosity (see, for example, Patent Document 2).

As described above, although various measures have been taken to adjust the viscosity of foods, the present situation is that the method for suppressing the increase in viscosity due to the addition of barley powder has not been sufficiently studied.

Furthermore, the food containing barley powder has a peculiar property of causing unpleasant mouthfeel (residual feeling, sliminess) in the mouth when eaten (particularly after eating), and the food containing barley powder is There is a problem in that the texture and throat feel worse and the consumer's taste cannot be satisfied. Therefore, it is also required to improve such an unpleasant taste in foods containing barley powder. Conventionally, a method for improving taste such as sliminess in food has also been reported. For example, Patent Document 3 reports that the incorporation of gati gum is effective in improving stringiness and sliminess in a liquid food containing xanthan gum. Further, Patent Documents 4 and 5 report that low methoxyl pectin is effective for improving the defects of stringiness and slimyness caused by gum substances such as xanthan gum. Further, Patent Document 6 reports that in a retort sauce containing an aqueous protein raw material and an oil/fat raw material, by combining lysolecithin, xanthan gum and modified starch, it is possible to suppress stringiness and realize a smooth texture. However, depending on the food material to be added, such as the slimy taste of the food, because the improvement method is different, in order to improve the peculiar residual feeling and slimy taste felt when eating barley powder, the above-mentioned patent The methods of Documents 3 to 6 cannot be applied.

As mentioned above, continuous intake of barley is expected to contribute to health, such as measures against lifestyle-related diseases. Therefore, there is a demand for a food that can be easily ingested by processing barley into various food forms in a powder form and that can also meet the tastes and demands of consumers who attach importance to the texture and appearance at the time of eating. Has been. Therefore, in foods containing barley flour, the development of foods in which the increase in viscosity derived from barley powder was suppressed, further, while including barley powder, the increase in viscosity caused by barley was suppressed, and further eating There is a strong demand for the development of a food product that suppresses the unpleasant taste that remains in the mouth when the food is eaten.

JP, 9-289880, A Japanese Patent No. 3066568 JP, 2008-263918, A JP-A-60-87741 JP-A-60-118162 Japanese Patent Laid-Open No. 8-322520

An object of the present invention is to provide a food product in which an increase in viscosity derived from barley powder is suppressed. Furthermore, another object of the present invention is that the present invention, while containing barley powder, the increase in viscosity due to barley is suppressed, and the slimy feeling felt when eating is suppressed, and has a good taste. It is to provide the food shown.

As a result of intensive studies to solve the above problems, the present inventors have found that gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, gelatin decomposition product. , At least one selected from the group consisting of ghatty gum, whey protein, casein and casein salt is selected as a viscosity modifier, and by using this in combination with barley powder, the increase in the viscosity of food due to barley powder can be achieved. We have found that it can be effectively suppressed. Furthermore, by using at least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less and gum arabic among the viscosity modifiers, in addition to suppressing the increase in the viscosity of foods caused by barley powder, It was also found that the sliminess caused by the powder can be effectively suppressed and an excellent taste can be realized. The present invention has been completed as a result of further research based on these findings.

That is, the present invention provides the following food products.
Item 1. At least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, whey protein, casein and casein salt. A food product comprising a seed viscosity modifier and barley powder.
Item 2. Item 2. The food according to Item 1, wherein the viscosity modifier is at least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less, and gum arabic.
Item 3. Item 3. The food according to Item 1 or 2, wherein the viscosity modifier is at least one selected from the group consisting of gelatin and dextrin having a DE of 5 or less.
Item 4. Item 4. The food according to any one of Items 1 to 3, wherein the content of the barley powder at the time of eating is 0.1 to 40% by weight.
Item 5. Item 5. The food according to any one of Items 1 to 4, wherein the viscosity modifier is contained in an amount of 1 part by weight or more based on 100 parts by weight of barley powder.
Item 6. Item 6. The food according to any one of Items 1 to 5, which has a liquid form or a paste form when eaten.
Item 7. Item 7. The food according to any one of Items 1 to 6, which has a liquid form when eaten and has a viscosity of 1 to 1000 mPas at 40°C when eaten.
Item 8. Item 8. The food according to any one of Items 1 to 7, which is in a dried state.
Item 9. Item 8. The food according to Item 7, which is in the form of granules.
Item 10. Item 9. The food according to Item 7 or 8, which is instant soup.
Item 11. At least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, whey protein, casein and casein salt. A food ingredient comprising a seed viscosity modifier and barley powder.
Item 12. A viscosity modifier used to suppress an increase in viscosity due to barley powder,
At least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, whey protein, casein and casein salt. A viscosity modifier comprising a seed.
Item 13. Foods containing barley powder, consisting of gelatin, dextrin with DE5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, whey protein, casein and casein salt A method for adjusting the viscosity of a food containing barley powder, which comprises the step of blending at least one selected from the group.
Item 14. At least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, whey protein, casein and caseinate. Use of seeds for the preparation of a viscosity modifier used to suppress the increase in viscosity due to barley flour.
Item 15. A food additive for suppressing sliminess at the time of eating due to barley powder,
A food additive for suppressing slime, comprising at least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less and gum arabic.
Item 16. A method for suppressing slimy at the time of eating due to barley powder, which comprises a step of adding at least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less and gum arabic to a food containing barley powder.
Item 17. Use of at least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less and gum arabic for the production of a food additive for suppressing slimyness for suppressing slimy at the time of eating due to barley powder.

According to the present invention, it is possible to provide a food product in which an increase in the viscosity of a food product derived from barley powder is effectively suppressed by adding a specific viscosity modifier. In particular, in the prior art, when a food containing barley powder was made into a liquid or paste (for example, soup, sauce, etc.), the viscosity increased, and it was not possible to maintain appropriate fluidity, but the present invention According to this, even when a relatively large amount of barley powder is blended, it is possible to maintain a suitable viscosity as a food having fluidity. Further, the food material of the present invention, by suppressing the viscosity increase derived from barley by containing the viscosity modifier, since it is possible to maintain an appropriate fluidity, for manufacturing equipment such as a stirrer or a filling device. And has good aptitude.

Further, in the food of the present invention, by adopting at least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less and gum arabic as a viscosity modifier, while suppressing an increase in viscosity caused by barley powder, Since the unpleasant slimy feeling derived from barley powder (unpleasant taste that remains in the mouth) can be improved, it is possible to provide a food containing barley powder with a good taste.

FIG. 1 is a graph showing the effect of suppressing viscosity increase by different types of viscosity modifiers. FIG. 2 is a graph showing the effect of suppressing increase in viscosity depending on the amounts of (a) soybean water-soluble dietary fiber and (b) gelatin added. FIG. 3 is a graph showing the results of evaluating the effect of suppressing barley powder slimy sensation.

In the invention, the slimy or slimy feeling, when eating a food containing barley powder, especially after eating, a slimy feeling felt in the mouth, a feeling of stringing, a feeling like a film in the mouth, in the mouth, etc. Refers to the unpleasant taste that remains.

1. Food The food of the present invention includes barley powder, gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, whey protein, casein and At least one viscosity modifier selected from the group consisting of caseinates. Hereinafter, the food of the present invention will be described in detail.

Barley Powder The barley powder used in the food of the present invention is a powder of seeds of the Gramineae plant, scientific name Hordeum vulgare. As barley types, two-row barley, four-row barley, six-row barley, bare barley and the like are known, and any of these may be used. In addition, barley varieties are not particularly limited, but examples thereof include CDC species such as CDC Alamo, CDC Fibar, and CDC Kendall, salute species, BG species, view fiber, toyonokaze, manemboshi, daisimochi, ichibanboshi, sanshu, senbonhadaka, hayatehadaka, biwaidaka and biwaidaka. , Kikaihadaka, Hayajirohadaka, Shirahimehadaka, Yuunagihadaka, Hinodehadaka, Shiroshinriki, Yamatehadaka, Shiranui naked, Hayaurehadaka, Minamihadaka, Hashirihadaka, Tsukubahadaka, Bandai naked, Rimohadaka, Mishimahadaka, Kirarimochi, Shunrai, Harushirane, Shirotae Nijo, Tochinoibuki, Nishinohoshi, Kashimamugi, cool breeze , Sayakaze, Nebarigoshi, fiber snow and the like. In the present invention, as a material for barley powder, one of these may be used alone, or two or more types of barley may be mixed and used. If necessary, barley seeds may be used as a material for barley powder.

The barley powder used in the present invention may be barley seed powder subjected to roasting treatment or barley seed powder subjected to pregelatinization treatment. The conditions for the roasting treatment can be appropriately set based on known conditions adopted in roasting grains. Further, the heating method during roasting may be appropriately selected from known methods, and examples thereof include a direct fire type, a hot air type, a far infrared ray type, and a microwave type. The pregelatinization treatment may be performed according to a conventionally known method, and is not particularly limited as long as the starch in barley is pregelatinized, for example, by immersing barley seeds in water or by heating with water and drying. It can be carried out.

The barley powder used in the present invention is obtained by crushing the barley seeds. The pulverization method may be according to a conventionally known method, for example, a mortar, a stone mill (my colloider, mass colloider), a ball mill, a coffee mill, a power mill, a pin mill, an air flow type pulverizer (jet mill), a shear friction type pulverizer, Cutter type crusher, impact type crusher (hammer mill, ball mill), roll type crusher, homogenizer, method using dry crusher such as ultrasonic crusher, method using freeze crusher using liquid nitrogen, etc. Are listed.

The average particle size of the barley powder in the present invention is not particularly limited as long as it has an appropriate size selected according to the form of the food product to be prepared, and examples thereof include a range of about 20 to 210 μm. Here, the average particle diameter is a value of d(0.5) measured using a laser particle size analyzer LMS-2000e (manufactured by Seishin Co., Ltd.).

The amount of starch contained in the barley powder used in the present invention is not particularly limited, but may be, for example, 20 to 90% by weight, preferably 30 to 70% by weight.

In the food of the present invention, the amount of barley powder is not particularly limited, but as the content of barley powder in the final form when eaten, for example, 0.1 to 40% by weight, preferably 0.1 to 26% by weight. , More preferably 0.1 to 23% by weight, still more preferably 1.5 to 10% by weight. Usually, when the barley powder is blended in the food in a blending amount in the above range, the viscosity of the food is significantly increased and the fluidity is lowered, so that the liquid or paste-like food is used from the viewpoints of production easiness, easiness of eating and the like. The problem arises of degrading the value of. However, according to the present invention, the increase in viscosity can be effectively suppressed by adding a specific viscosity modifier described later, and such a problem can be solved. Further, when the barley powder is blended in the food with the blending amount in the above range, there is a problem that the slimy feeling caused by the barley powder becomes remarkable, but in the present invention, a specific one is selected from the viscosity modifiers described later. By doing so, such a slimy feeling can be suppressed and a good taste can be realized.

Further, if the food of the present invention is provided in the form of a water-containing concentrate or a dried product described below, in the final form when eaten, the barley powder content is concentrated so as to satisfy the above range. The blending amount of the barley powder may be appropriately set according to the magnification and the like. Specifically, when the food of the present invention is provided in the form of a dried product, the content of barley powder contained in the food in the dried product form is, for example, 1 to 99% by weight, preferably 5 to 80% by weight. %, and more preferably 10 to 60% by weight.

Viscosity modifier In the food of the present invention, in addition to the barley powder, as a viscosity modifier, gelatin, DE5 or less dextrin, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, It contains at least one selected from the group consisting of gelatin degradation products, gati gum, whey protein, casein and casein salts. By selecting and blending such a specific viscosity modifier, it is possible to effectively suppress the increase in viscosity peculiar to the barley powder. Hereinafter, the substances used as the viscosity modifier in the present invention will be described in detail.

(gelatin)
Gelatin is obtained by treating bones, skin, ligaments, tendons, fish scales, etc. of cattle, pigs, chickens, fish, etc. with acid or alkali and extracting by heating. Among these materials, pig skin, fish scales, pig bones and cow bones are preferable, and pig bones and cow bones are more preferable. In the present invention, one type of these gelatins may be selected and used alone, or two or more types may be used in combination. The weight average molecular weight of gelatin used as a viscosity modifier in the present invention is, for example, 50,000 to 200,000, preferably 150,000 to 200,000. In the present specification, the weight average molecular weight refers to a value calculated by GPC analysis.

Regarding the gelatin used in the present invention, the jelly strength is not particularly limited, but as shown in the examples described later, when gelatins derived from the same animal species are compared, the jelly strength is higher. The effect of suppressing the increase in viscosity tends to be remarkable. From the viewpoint of more effectively suppressing the increase in viscosity caused by barley powder, the jelly strength of gelatin is 10 to 500 g, preferably 20 g or more and less than 500 g, more preferably 50 to 400 g, and further preferably 85 to 350 g. Can be mentioned. Here, the jelly strength is measured according to the method defined in JIS K6503-1996. That is, the load (g) required to push down the surface of the jelly prepared by cooling a 6.67% gelatin solution at 10° C. for 17 hours with a plunger having a diameter of ½ inch (12.7 mm) by 4 mm. Is the jelly strength.

The gelatin used in the present invention is commercially available. Examples of commercially available gelatin include GSN, APH-100, GQS-20, GBL-250, GBL-100, etc. Average molecular weight 50,000 to 200,000: Nitta Gelatin Co., Ltd. may be mentioned.

(Dextrin with a DE of 5 or less)
Dextrin refers to partially hydrolyzed starch, and there are dextrins having various molecular weights depending on the degree of partial hydrolysis of starch. The DE (Dextrose Equivalent) value is generally used as an index for understanding the degree of partial hydrolysis of starch (that is, the molecular weight distribution of dextrin). A high DE value means a high degree of decomposition, and a low DE value means a low degree of decomposition. DE takes a value from 0 to 100, DE0 means undecomposed, and DE100 means complete decomposition to glucose. In the present invention, “DE” is a value determined by the Wilstetter-Schudel method, and is a formula of [(mass of direct reducing sugar (expressed as glucose))/(mass of solid content)]×100. It is calculated from

In the present invention, among dextrins, those having a DE of 5 or less are selected and used. As described above, by using the dextrin having a DE of 5 or less, it becomes possible to effectively suppress the increase in viscosity caused by the barley powder. The dextrin used in the present invention is preferably a dextrin having a DE of 4 or less.

The dextrin having a DE of 5 or less used in the present invention is commercially available. Examples of commercially available dextrins include DE4 corn-derived dextrin (Paindex #100: manufactured by Matsutani Chemical Co., Ltd.). , Sandeck #30 (DE2-5: Sanwa Starch Industry Co., Ltd.) and the like.

In the present invention, a dextrin having a cyclic structure in the molecule may be used as the dextrin having a DE of 5 or less. Specific examples of such dextrin include highly branched cyclic dextrin.

The hyper-branched cyclic dextrin is a low molecular weight product obtained by acting an enzyme such as 1,4-α-glucan branching enzyme (branching enzyme) or cyclodextrin glucanotransferase on starch, and α-1,4 It is a glucan composed of an inner branched cyclic structure portion formed of a glucoside bond and an α-1,6-glucoside bond, and an outer branched structure portion bonded to the cyclic structure portion. The weight average molecular weight of the highly branched cyclic dextrin is about 200,000. The highly branched cyclic dextrin is commercially available, and examples thereof include cluster dextrin (DE5 or less; manufactured by Nippon Shokuhin Kako Co., Ltd.).

(Gum arabic)
Gum arabic is a gum-like secretion obtained from the trunk and branches of Acacia senegal Willdenow or other plants of the same genus (Leguminosae). Gum arabic is composed of sugars such as galactose, arabinose, rhamnose, glucuronic acid, and 4-O-methylglucuronic acid, and about 2% protein containing amino acids such as hydroxyproline, proline, and serine. Gum arabic is commercially available, and examples of commercially available products include gum arabic J (manufactured by Ina Food Industry Co., Ltd.: average molecular weight 200,000 to 580,000).

(Soy-soluble dietary fiber)
Soybean water-soluble dietary fiber is a water-soluble dietary fiber derived from soybean, and can be obtained by extraction and purification from soybean or a soybean-treated product (for example, okara, defatted soybean, etc.). The extraction method of soybean water-soluble dietary fiber, the extraction solvent and the like may be appropriately selected from conventionally known methods. Examples of the extraction solvent include aqueous solvents that are commonly used in the food field (for example, water). If necessary, the soybean or the soybean-treated product may be subjected to an enzyme treatment before extraction, or heating (heating) may be performed during the extraction process. Furthermore, if necessary, the extract may be subjected to treatments such as purification, drying and sterilization after extraction according to a conventionally known method. In addition, the soybean water-soluble dietary fiber used in the present invention preferably has a poorly water-soluble substance removed. Such soybean water-soluble dietary fiber is commercially available, and examples of commercially available products include SM-1200 (manufactured by San-Ei Gen FFI), Soya Five S-DN (Fuji). Oil Refining Co., Ltd. and the like.

(Pull Run)
Pullulan is a neutral simple polysaccharide that is produced extracellularly when Aureobasidium pullulans is cultured, and its structure is maltotriose composed of three glucoses with α-1,4 bonds being α-1. , 6 bonds are repeated to form a chain bond. The weight average molecular weight of pullulan used in the present invention is not particularly limited, but a suitable example is about 200,000. Pullulan is commercially available, and examples of commercially available products include pullulan (produced by Hayashibara Co., Ltd.) and the like.

(Hydroxypropyl methylcellulose)
Hydroxypropylmethyl cellulose is a cellulose derivative obtained by modifying cellulose with a methoxyl group and a hydroxypropoxyl group. The degree of modification is preferably 28 to 30% of methoxyl group and 7 to 12% of hydroxypropoxyl group. Such hydroxypropylmethyl cellulose is commercially available, and examples of commercially available products include Metroze SE-06 (average molecular weight 300,000 to 350,000: manufactured by Shin-Etsu Chemical Co., Ltd.) and the like. Can be mentioned.

(Low viscosity galactoxyloglucan)
Low-viscosity galactoxyloglucan is a polysaccharide obtained by subjecting tamarind (seed) gum obtained by extraction from the endosperm portion of tamarind seeds to chemical, physical or enzymatic treatment. Examples of the chemical, physical or enzymatic treatment performed to obtain low-viscosity galactoxyloglucan include hydrolysis by acid or alkali treatment; heat treatment, high pressure homogenization treatment, ultrasonic treatment, mechanical shear treatment Method; a method of enzymatically treating with a polysaccharide-degrading enzyme (for example, plant tissue-disintegrating enzyme having cellulase activity such as β-1,4-glucanase). The viscosity exhibited by the low-viscosity galactoxyloglucan used in the present invention is not particularly limited, but for example, in the state of a 1.5 wt% aqueous solution of low-viscosity galactoxyloglucan, 1 to 150 mPa·s, and more preferably 1 -100 mPa*s is mentioned. The viscosity is a value measured using a viscometer TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and a viscometer rotor M2 under measurement conditions of a measurement temperature of 25° C. and a rotation speed of 30 rpm. Low-viscosity galactoxyloglucan is commercially available, and examples of commercially available products include Glyate (manufactured by Sumitomo Dainippon Pharma Co., Ltd.) and the like.

(Gelatin degradation product)
The gelatin degradation product is a low molecular weight product obtained by decomposing the above gelatin, and is obtained by treating the above gelatin with a proteolytic enzyme or the like to reduce the molecular weight to a desired molecular weight. The weight average molecular weight of the gelatin decomposition product used in the present invention is not particularly limited, but examples thereof include 2000 or more, preferably 4000 to 20000, more preferably 5000 to 20000, and further preferably 20,000. The gelatin decomposition product is commercially available, and examples of commercially available products include fermented collagen peptide LCP fine powder (weight average molecular weight 2000), collagen peptide 800F (weight average molecular weight 4000), collagen peptide SCP-. 5000 (weight average molecular weight 5000), collagen peptide HBC-P20 (weight average molecular weight 20,000) (all manufactured by Nitta Gelatin Co., Ltd.) and the like can be mentioned.

(Gatigam)
Gati Gum is an amorphous translucent secretion obtained from Anogeissus latifolia found in dry deciduous forest areas of India, and constitutes l-arabinose, d-galactose, d-glucuronic acid and the like. It is a water-soluble gum that contains about 3% of protein, which is an acidic complex polysaccharide used as sugar. Gati gum is commercially available, and examples of commercially available products include Gati gum SD (manufactured by San-Ei Gen FFI Co., Ltd.) and the like.

(Whey protein)
Whey protein is a protein derived from milk, which is also called whey protein. Whey is an aqueous solution obtained by removing milk fat and proteins such as casein from milk, and is obtained as a by-product separated from solid matter when making cheese. The whey protein is obtained by treating whey by ultrafiltration, reverse osmosis, chromatography, dialysis, etc., and is mainly composed of α-lactalbumin and β-lactoglobulin. The type of milk used as the raw material is not limited, but milk is usually used. In the present invention, whey protein concentrate (WPC: Whey Protein Concentrate), whey protein isolate (WPI: Whey Protein Isolate) and the like may be used because they are easily obtained and handled. Whey protein is commercially available, and examples of commercially available products include Enlacto SAT (manufactured by Nippon Shinyaku Co., Ltd.), Milpro M (manufactured by San-Ei Gen FFI Co., Ltd.), etc. Are listed.

(Casein and its salt)
Casein is a phosphoprotein that is the main component of milk protein, and is obtained as a precipitate by adding an acid to milk to adjust the pH to 4.6. Further, in the present invention, the casein salt is a salt form of the casein. The casein salt is not particularly limited as long as it can be added to foods, and examples thereof include sodium caseinate, potassium caseinate, calcium caseinate, magnesium caseinate and the like. Among these casein salts, sodium casein is preferable. As the casein sodium, for example, one produced by reacting casein obtained by adding an acid to a milk raw material and precipitating it with sodium hydroxide or sodium hydrogen carbonate, or the like can be used. Casein or a casein salt is commercially available, and examples of commercially available products include casein Na EMLV (manufactured by Nippon Shinyaku Co., Ltd.) and the like.

(Preferable examples of viscosity modifier)
The above-mentioned viscosity modifier may be used alone or in combination of two or more.

Among the above-mentioned viscosity modifiers, gelatin, DE5 or less dextrin, gum arabic, soybean water-soluble dietary fiber, pullulan, from the viewpoint of more effectively suppressing the increase in viscosity derived from barley powder, Hydroxypropyl methylcellulose and gati gum; more preferably gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropyl methylcellulose, and gati gum, particularly preferably gelatin.

In the present invention, when two or more kinds of viscosity modifiers are used in combination, gelatin is preferably gelatin from the viewpoint of suppressing the increase in viscosity due to barley powder more effectively as a combination of viscosity modifiers. And soybean water-soluble dietary fiber, pullulan, dextrin having a DE of 5 or less, or hydroxypropylmethylcellulose; a combination of soybean water-soluble dietary fiber and pullulan or hydroxypropylmethylcellulose; and more preferably gelatin and DE5 With a dextrin of less than DE4 (particularly preferably a dextrin having a DE of 4 or less), a combination of gelatin with soybean water-soluble dietary fiber; a combination of soybean water-soluble dietary fiber with hydroxypropylmethylcellulose, particularly preferably gelatin with a dextrin of less than DE5 ( Particularly preferred is a combination with DE4 or less dextrin).

Furthermore, among the above-mentioned viscosity modifiers, gelatin, dextrin having a DE of 5 or less, and gum arabic, in addition to the effect of suppressing the increase in viscosity caused by barley powder, also suppress the unpleasant slimy feeling caused by barley powder, It has a remarkable effect that the taste of foods containing barley powder can be improved, and is suitably used as a viscosity modifier in the present invention. In particular, the dextrin and gelatin having a DE of 5 or less are excellent in the effect of suppressing the increase in viscosity caused by the barley powder and the effect of reducing the unpleasant slimy feeling caused by the barley powder, and are particularly suitable as the viscosity modifier in the present invention. Is.

In the food of the present invention, the effect of suppressing the increase in viscosity due to barley powder, and the effect of suppressing the unpleasant slimy feeling due to barley powder are both effectively exerted, with even better fluidity and taste. From the viewpoint of providing the above, suitable viscosity modifiers include gelatin, dextrins having a DE of less than 5 (particularly, dextrins having a DE of 4 or less), and combinations thereof.

In the food of the present invention, the blending ratio of the viscosity modifier may be appropriately set according to the type of each viscosity modifier and the blended amount of barley powder, but the content of the viscosity modifier in the final form when eaten. For example, 0.001 to 80% by weight, preferably 0.005 to 70% by weight, and more preferably 0.01 to 60% by weight. Based on such a blending ratio and a blending ratio of a viscosity modifier with respect to barley powder described below, it may be appropriately adjusted so that the obtained food product has a desired viscosity.

Further, in the case of providing the food of the present invention in the form of a water-containing concentrate or a dry product described below, in the final form when eaten, the content of the viscosity modifier satisfies the above range, The blending amount of the viscosity modifier may be appropriately set according to the concentration ratio and the like. Specifically, when the food of the present invention is provided in the form of a dry product, the content of the viscosity modifier contained in the food in the form of a dry product is, for example, 0.01 to 99% by weight, preferably Is 0.1 to 80% by weight, more preferably 1 to 50% by weight.

Further, in the food of the present invention, the blending ratio of barley powder and the viscosity modifier may be appropriately set, but for example, the viscosity modifier is usually 1 part by weight or more, more preferably 5 parts by weight per 100 parts by weight of barley powder. The amount is not less than 9 parts by weight, more preferably not less than 9 parts by weight.

More specifically, the following ranges are exemplified as the compounding ratio of each viscosity modifier to 100 parts by weight of barley powder:
When gelatin is used: usually 1 part by weight or more, preferably 5 parts by weight or more, more preferably 6 parts by weight or more, still more preferably 9 parts by weight or more, particularly preferably 10 parts by weight or more, and more specifically 10 parts by weight or more. 2000 parts by weight, preferably 10 to 200 parts by weight, more preferably 15 to 100 parts by weight;
When using a dextrin having a DE of 5 or less: usually 1 part by weight or more, preferably 10 parts by weight or more, more preferably 18 parts by weight or more, further preferably 20 parts by weight or more, particularly preferably 35 parts by weight or more, more specifically Is 20 to 2000 parts by weight, preferably 20 to 200 parts by weight, more preferably 25 to 100 parts by weight; among the dextrins having a DE of 5 or less, if a dextrin having a DE of 4 or less is used, usually 1 part by weight or more, preferably Is 20 parts by weight or more, more preferably 40 parts by weight or more, more specifically 20 to 2000 parts by weight, preferably 20 to 200 parts by weight, more preferably 25 to 100 parts by weight; When using a branched cyclic dextrin, usually 1 part by weight or more, preferably 10 parts by weight or more, more preferably 18 parts by weight or more, further preferably 20 parts by weight or more, more specifically 20 to 2000 parts by weight. Preferably 20 to 200 parts by weight, more preferably 25 to 100 parts by weight;
When gum arabic is used: usually 1 part by weight or more, preferably 15 parts by weight or more, more preferably 20 parts by weight or more, more specifically 20 to 4000 parts by weight, preferably 20 to 400 parts by weight, more preferably 25 to 300 parts by weight, more preferably 25 to 100 parts by weight;
When soybean water-soluble dietary fiber is used: usually 1 part by weight or more, preferably 6 parts by weight or more, more preferably 10 parts by weight or more, further preferably 15 parts by weight or more, particularly preferably 30 parts by weight or more, more specifically 10 to 4000 parts by weight, preferably 10 to 400 parts by weight, more preferably 15 to 250 parts by weight;
When using pullulan: usually 1 part by weight or more, preferably 10 parts by weight or more, more preferably 15 parts by weight or more, more specifically 15 to 2000 parts by weight, preferably 15 to 200 parts by weight;
When using hydroxypropylmethylcellulose: usually 1 part by weight or more, preferably 5 parts by weight or more, more preferably 15 parts by weight or more, more specifically 15 to 2000 parts by weight, preferably 15 to 200 parts by weight;
When low-viscosity galactoxyloglucan is used: usually 1 to 700 parts by weight, preferably 1 to 70 parts by weight, more preferably 8 to 50 parts by weight, still more preferably 15 to 35 parts by weight;
When using a gelatin decomposition product: usually 1 part by weight or more, preferably 25 parts by weight or more, more preferably 40 parts by weight or more, more specifically 40 to 4000 parts by weight, preferably 40 to 400 parts by weight;
When gati gum is used: usually 1 part by weight or more, preferably 15 parts by weight or more, more preferably 20 parts by weight or more, more specifically 20 to 4000 parts by weight, preferably 20 to 400 parts by weight;
When whey protein is used: usually 1 part by weight or more, preferably 45 parts by weight or more, more preferably 80 parts by weight or more, more specifically 80 to 4000 parts by weight, preferably 80 to 400 parts by weight;
When casein and/or its salt is used: usually 1 part by weight or more, preferably 30 parts by weight or more, more preferably 60 parts by weight or more, more specifically 60 to 2000 parts by weight, preferably 60 to 200 parts by weight.

Further, when gelatin and a dextrin having a DE of 5 or less are used in combination as a viscosity modifier, both an effect of suppressing an increase in viscosity due to barley powder and an effect of suppressing an unpleasant slimy feeling due to barley powder are obtained. From the viewpoint of more effectively playing, the blending ratio of these is 0.1 to 10 parts by weight, preferably 1 to 5 parts by weight, more preferably 2 to 5 parts by weight of dextrin having a DE of 5 or less with respect to 1 part by weight of gelatin. 3 parts by weight are included.

Form of Food The food of the present invention may be a food (that is, a food containing water) that is required to have appropriate fluidity in the final form when eaten. The food of the present invention may be provided in the form of being eaten as it is after being heated if necessary, or may be provided in the form of a water-containing concentrate or a dry product. When it is in the form of a water-containing concentrate or a dried product, it is prepared in a edible form by adding hot water or adding water and heating it at the time of use.

In the food of the present invention, the water content in the final form when eaten is appropriately set according to the type of food, but is, for example, 20 to 99.9% by weight, preferably 40 to 99% by weight, More preferably, it is 60 to 95% by weight.

The final form of the food of the present invention when it is eaten is not particularly limited as long as it contains water, and examples thereof include liquid, paste, sauce and the like. Further, the viscosity modifier used in the food of the present invention, in particular, since it can effectively suppress the viscosity increasing action by the barley powder expressed by heating, as a preferred embodiment of the food of the present invention, the final Examples include foods that are heated in the process of being prepared into a form. Here, heating means heating to 35° C. or higher, preferably 40° C. or higher, and more preferably 60° C. or higher. Further, in the present invention, for example, when the barley powder and the viscosity modifier are dissolved or dispersed in water and heated to the temperature or higher, and the food of the present invention containing the barley powder and the viscosity modifier is hot water (for example, 80° C.). All of the above cases are included.

When providing the food of the present invention as it is in an edible form, the food form is not particularly limited as long as it contains water, for example, consomme soup, potage soup, cream soup, Chinese soup, miso soup, etc. Liquid foods; grain drinks, beverages such as coffee and tea; paste foods such as gratin, mayonnaise, cream (for example, cream for confectionery sandwiched between wafers, cookies, cakes, etc.); stews, curries, hayashi, hashed beef, pickles. , Sauces such as dressing, ketchup, sauce, pasta sauce, soup and syrup. Among these, liquid foods or paste foods are preferable, and liquid foods are more preferable.

When the food of the present invention is provided in the form of a water-containing concentrate, the above-mentioned liquid food or paste-like food may be set to have a desired concentration ratio by reducing the water content. Specific examples of the water-containing concentrate form of food include liquid form, paste form, sauce form and the like.

When the food of the present invention is provided in the form of a dried product, it is sufficient that the liquid food or the pasty food described above contains the components other than water. The form of the food may be, for example, powder, granules, lumps of any shape, or the like. Specific examples of the food in dry form include solid roux such as curry, stew, hayashi, hashed beef, etc.; instant type soups; sauces; instant type grain beverages and the like.

Among the foods of the present invention, foods in dry form, especially soups in dry form (immediate soup), when hot water or water is added to disperse the barley powder, it is necessary that it can be easily stirred, and barley. This is a form in which suppression of viscosity increase due to powder is strongly required. In view of the characteristics required for such a dry food product, the food product of the present invention preferably has a dry product form, more preferably a dry product form instant type soup, and particularly preferably a granular instant soup. Are listed.

Further, the food of the present invention, against the increase in viscosity expressed by heating the barley powder together with water, since it effectively exhibits a viscosity increase suppressing action, as a suitable example of the food of the present invention, in the heat treatment Foods to be served are listed. More specifically, foods that are heat-treated at 50 to 150° C. for several tens of seconds to several tens of minutes, for example, retort foods that are subjected to retort sterilization can be mentioned.

Regarding the viscosity exhibited in the final form when the food of the present invention is eaten, it varies depending on the type of food and cannot be uniformly specified, but for example, at a measurement temperature of 40° C., 500000 mPas or less, preferably 1 to 100000 mPas. Are listed. More specifically, when the food of the present invention is in a liquid state, it is 1 to 1000 mPas, more preferably 1 to 800 mPas, still more preferably 1 to 500 mPas; and if it is a paste, 1000 to 500000 mPas, preferably 5000 to 100,000 mPas; in the case of a sauce, 1 to 500,000 mPas, preferably 1 to 100,000 mPas. By maintaining the viscosity of the food in the above range, it is possible to realize a preferable texture and taste when eating as a food having fluidity.

In the present specification, the viscosity is measured by using a viscometer TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and a rotor M2, M3, or M4 for the viscometer at a sample temperature of 40° C. at 30 rpm for 30 seconds. Refers to the value obtained. Regarding the rotor for the viscometer, the rotor M2 is used when the viscosity is 0 to 1000 mPas, the rotor M3 is used when the viscosity is 1000 to 4000 mPas, and the rotor M4 is used when the viscosity is 4000 to 2000000 mPas.

Production Method The food of the present invention is produced by mixing the barley powder and the viscosity modifier together with other food materials, food additives, and the like, and subjecting them to various cooking treatments as necessary.

When the food of the present invention is prepared as a water-containing concentrate, its preparation method is not particularly limited and can be appropriately selected from conventionally known methods, for example, a smaller amount of water than the water content at the time of eating is mixed with the raw material. And a method of mixing the raw material and water and then concentrating the mixture to a predetermined ratio by vacuum concentration, heat concentration, or the like.

When the food of the present invention is prepared in the form of powder, its processing method is not particularly limited and may be appropriately selected from conventionally known methods. For example, after mixing the raw material and water, dextrin and reduced starch syrup as needed. It can be prepared by adding a binder such as, and drying and powdering by a spray drying method, a freeze drying method, a CVD (continuous vacuum drying device), or the like. When the food of the present invention is prepared in the form of granules, for example, powdered raw materials may be mixed and granulated. The granulation method is not particularly limited, and may be appropriately selected from conventionally known granulation methods such as spray granulation, fluidized bed granulation, and stirring granulation.

2. Food Raw Material The present invention also provides a food raw material containing barley powder and the aforementioned viscosity adjusting agent. The food raw material of the present invention is used as a raw material for a food to which barley powder is mixed, and is used for the production of a food that is required to suppress an increase in viscosity in at least one of the production process and the final product. That is, the food product using the food material of the present invention is required to suppress an increase in viscosity during the production process, and the final product may be solid (that is, not liquid). According to the food material of the present invention, it is possible to suppress the viscosity increase of the barley powder, which is remarkably exhibited when heated, by using the predetermined viscosity modifier together. Therefore, as a preferred embodiment of the food in which the food material of the present invention is used, a food material for heating which is finally heated and provided to consumers is exemplified.

In the present invention, the shape of the food material is not particularly limited, but liquid or paste is preferable. In the conventional technology, the food material containing barley powder as a material has an increased viscosity in the manufacturing process and the materials cannot be uniformly mixed, and the suitability for manufacturing equipment is impaired (for example, the stirring blade does not rotate because the viscosity is too high. Problems such as unmixing, poor fluidity, inability to pour into mold, and clogging of filling device) may occur. However, by using it as the food material of the present invention, it is possible to impart appropriate fluidity and solve such a problem. As the food material of the present invention, specifically, a sauce (eg, curry sauce or pasta sauce) provided in a retort package, soup, a bowl of rice, a seasoning (eg, mapo tofu), and the like are heated. A food material in a form of being eaten in a fluid state is included. In addition, as other examples of the food material of the present invention, Western confectionery such as cream puff, dough such as rice crackers, hail, oysters, uiro; Examples include food materials that require heating during the manufacturing process.

In the food material of the present invention, the blending ratio of the barley powder and the above-mentioned viscosity modifier is as described in the section of "1. Food" above. Further, the amount of the food material of the present invention added to the food (final product) may be appropriately set according to the amount of barley powder required for the food (final product).

3. Viscosity modifier As described above, from gelatin, DE5 or less dextrin, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, whey protein, casein and casein salt. At least one selected from the group consisting of can effectively suppress the increase in viscosity due to barley powder. Therefore, the present invention further comprises gelatin, dextrin having a DE of 5 or less, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, gum arabic, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, whey protein, casein and casein salt. Provided is a viscosity modifier which is used for suppressing an increase in viscosity due to barley powder and which contains at least one selected from the group consisting of:

The use modes, preferable conditions, etc. of the viscosity modifier of the present invention are as described in the above section “1. Food”.

4. As described above slime inhibiting food additive, gelatin, at least one selected from the group consisting of DE5 following dextrin and gum arabic, to suppress the sliminess when eating food containing barley powder, good taste Can be Therefore, the present invention is a food additive for suppressing slimyness at the time of eating due to barley powder, which contains at least one selected from the group consisting of dextrins having a DE of 5 or less, gelatin, and Arabic, Provide a food additive for suppressing slime.

The use modes, preferable conditions, etc. of the food additive for suppressing slime of the present invention are as described in the section of "1. Food" above.

Hereinafter, the present invention will be described more specifically with reference to Examples and the like, but the present invention is not limited thereto.

Preparation of barley powder 50% of barley CDC barley was refined and soaked in water for 12 hours, then steamed for 30 minutes and dried with hot air (120°C, 20 minutes) to perform a gelatinization treatment. The pregelatinized barley seeds were pulverized, and the obtained barley powder was adjusted to have a particle size by a 60-mesh pass (using a standard sieve (mesh opening 250 μm) defined in JIS Z8801) (average particle size: 81. 6 μm). Here, the average particle diameter is a value of d(0.5) measured using LMS-2000e (manufactured by Seishin Co., Ltd.). The pregelatinized barley powder thus prepared was used for the following evaluations.

Method of Measuring Viscosity In the following test examples, the viscosity was measured as follows.
Using a viscometer TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and rotors M2, M3, and M4 for the same viscometer, the sample temperature was 40° C., and measurement was performed at 30 rpm for 30 seconds. A rotor M2 was used when the viscosity was 0 to 1000 mPas, a rotor M3 was used when the viscosity was 1000 to 4000 mPas, and a rotor M4 was used when the viscosity was 4000 to 2000000 mPas. However, since the sensory evaluation was also performed for Test Example 6, the test was conducted at a temperature more suitable for eating and drinking with the specimen temperature of 60°C.

Test Example 1. Suppressing effect of viscosity increase depending on the type of viscosity modifier The viscosity modifier (powder) shown in Table 1 below is added to α-modified barley powder (2 g) and dextrin (1 g: NSD500 (DE10-13) manufactured by Nissi Corporation). And dissolved in hot water (50 g) at 85 to 95°C. Dissolution was performed by stirring with a stirrer for about 5 minutes. The viscosity of the obtained solution was measured. The viscosity was measured according to the description in the section "Viscosity measuring method". As a control, a barley powder and a solution of dextrin (DE10 to 13) (that is, without adding a viscosity modifier) was used. The viscosity range of the control was 1581-1711 mPas. In addition, dextrin was added for the purpose of accurately measuring the viscosity and thus improving the dispersibility of the viscosity adjusting agent in hot water and preventing lumps. The results are shown in Table 1 and FIG. In Tables 1 to 3, the numerical value indicating the addition ratio represents the mixing ratio of the viscosity modifier to the barley powder (ratio of viscosity modifier to 100 parts by weight of barley powder (unit: parts by weight)).

As shown in FIG. 1 and Tables 1 to 3, gelatin, dextrin having a DE of 5 or less, arabic gum soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, gati gum, low-viscosity galactoxyloglucan, gelatin degradation product, whey protein, casein. Sodium showed an excellent suppressing effect on the increase in viscosity derived from barley powder. Among these, gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose, and gati gum show a more excellent suppressing effect on the viscosity increase derived from barley powder, and especially gelatin, DE5 or less Dextrin, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose and gati gum showed a more remarkable inhibitory effect.

Test example 2. Effect of suppressing increase in viscosity when used in combination with viscosity modifier α-modified barley powder (4.5 g: average particle size 81.6 μm) and each viscosity modifier shown in Table 4 below (total amount: 0.75 g or 1. 5 g) was mixed and dissolved in 75 g of hot water at 85 to 95° C. with stirring with a stirrer. When two or more viscosity modifiers were used in combination, the compounding amount of each viscosity modifier was adjusted to be equal. Viscosity was measured as described in the section "Viscosity measuring method". The results are shown in Table 4.

From Table 4, in any of soybean water-soluble dietary fiber, pullulan, highly branched cyclic dextrin (less than DE5) or hydroxypropylmethylcellulose, each of these viscosity modifiers is used in combination with gelatin as compared with the case where they are used alone. Thus, it was shown that the effect of suppressing the increase in viscosity derived from barley powder is more significantly exhibited. In particular, when highly branched cyclic dextrin and gelatin are used in combination, the viscosity is about 1/3 of that when highly branched cyclic dextrin is used alone, and it is shown that the effect of suppressing the increase in viscosity is excellent. It was Further, when soybean water-soluble dietary fiber was used in combination with pullulan, highly branched cyclic dextrin or hydroxypropylmethyl cellulose, the increase in viscosity was effectively suppressed.

Test example 3. Suppressing effect of viscosity increase due to the blending ratio of barley powder 2.5 to 23% by weight of α-barley powder (average particle diameter 81.6 μm), and 0.5% of the addition amount of the α-barley powder. A double viscosity adjusting agent (soy-soluble water-soluble dietary fiber, gelatin, pullulan, or highly branched cyclic dextrin (DE5 or less)) was mixed, and hot water (85 to 95°C) was added so that the total amount was 100 g. The powder material was dissolved while stirring this with a stirrer. The viscosity was measured according to the description in the section "Viscosity measuring method". The results are shown in Tables 5-8. In addition, "unmeasurable" in the table means that the amount of barley powder was too large to disperse the powder uniformly, and lumps were generated, so that the viscosity could not be measured.

From Tables 5 to 8, barley flour was added in the range of 2.5 to 23% by weight, regardless of the content of barley flour powder, by adding 0.5 times each viscosity modifier to barley powder. It was shown that the increase in viscosity derived from the powder was significantly suppressed. In addition, it is shown that the addition of soybean water-soluble dietary fiber or gelatin suppresses the increase in viscosity and imparts fluidity even when 23% by weight of barley powder cannot be uniformly dispersed. Was done.

Test example 4. Suppressing effect of viscosity increase due to addition amount of each viscosity modifier α-modified barley powder (average particle size 81.6 μm) (5 g) and 0.6 part by weight (0.03 g) per 100 parts by weight (5 g) of barley powder )-200 parts by weight (10 g) of soybean water-soluble dietary fiber (trade name: Soya Five (manufactured by Fuji Oil Co., Ltd.)), gelatin (trade name: GBL-250 fine powder (manufactured by Nitta Gelatin Co., Ltd.)) ) Or pullulan (manufactured by Hayashibara Co., Ltd.) were mixed and dissolved in hot water (75 g) at 85 to 95° C. while stirring with a stirrer. The viscosity of the obtained mixed solution was measured according to the method described in "Method for measuring viscosity" above. As a control, the viscosity of a solution containing only barley powder (5 g) was measured and found to be 11937 mPas at 40°C. The results are shown in Tables 9 to 11 below and FIG.

As shown in Table 9 and FIG. 2(a), the decrease in the viscosity (5783 mPas) of the solution when adding 6.5 parts by weight of soybean water-soluble dietary fiber to 100 parts by weight of barley powder is The viscosity was about 1/2 of the viscosity (11937 mPas) when no dietary fiber was added. On the other hand, when 32.3 parts by weight of soybean water-soluble dietary fiber was added to the barley powder, the viscosity of the solution (871 mPas) was reduced to about 1/10 of the viscosity when no soybean water-soluble dietary fiber was added. When 100 parts by weight of soybean water-soluble dietary fiber was added, the viscosity decreased to about 1/100. When 200 parts by weight of soybean water-soluble dietary fiber was added, the viscosity slightly increased compared to when 100 parts by weight of soybean was added, but a clear increase in viscosity was observed as compared with the case where soybean water-soluble dietary fiber was not added. A suppressive effect was shown.

On the other hand, as shown in Table 10 and FIG. 2( b ), the viscosity (2693 mPas) when 9.7 parts by weight of gelatin is added to 100 parts by weight of barley powder is the same as the viscosity (11937 mPas) when no gelatin is added. ) Is about 1/5 of the above, and the viscosity (334 mPas) is about 1/50 when 45.2 parts by weight of gelatin is added, and the viscosity (144 Pas) is about 1/100 when 100 parts by weight of gelatin is added. It dropped to 100. When 200 parts by weight of gelatin was added, the viscosity slightly increased as compared with the case of adding 100 parts by weight, but a clear effect of suppressing the increase in viscosity was shown as compared with the case where gelatin was not added.

Furthermore, as shown in Table 11, the viscosity (1847 mPas) when 20 parts by weight of pullulan was added to 100 parts by weight of barley powder was about 1/6 of the viscosity (11937 mPas) when pullulan was not added. When 100 parts by weight of pullulan was added, the viscosity (507 mPas) decreased to about 1/24. When 200 parts by weight of pullulan was added, the viscosity tended to increase with an increase in the powder component, but a clear effect of suppressing the increase in viscosity was recognized as compared with the case where pullulan was not added.

Test example 5. Effect of suppressing increase in viscosity due to gelatin or gelatin degradation product (5-1) Effect of suppressing increase in viscosity due to gelatin Alpha-modified barley powder (4.5 g: average particle size 81.6 μm) and the weight average molecular weight shown in Table 12 below. Gelatins different from each other were mixed as a viscosity adjusting agent (1.5 g) and dissolved in 75 g of hot water at 85 to 95° C. with stirring with a stirrer, and the viscosity of the solution was measured. Viscosity is measured as described in the section "Viscosity measuring method". Here, the weight average molecular weight is a value calculated by GPC analysis. The jelly strength is a value measured according to the method defined in JIS K6503-1996. That is, the load (g) required to push down the surface of the jelly prepared by cooling a 6.67% gelatin solution at 10° C. for 17 hours with a plunger having a diameter of ½ inch (12.7 mm) by 4 mm. Was defined as the jelly strength. As a control, the viscosity of a solution obtained by dissolving only barley powder was 8570 mPas. The results are shown in Table 12 below.

As shown in Table 12, when gelatin having a weight average molecular weight of 50,000 to 200,000 was added, the viscosity of the solution was reduced to about 4/100 to 15/100 as compared with the control (viscosity: 8570 mPas). Further, fish scale-derived gelatin tends to have a higher viscosity-inhibiting effect than pig-skin-derived gelatin, and pig-bone or beef bone-derived gelatin tends to have a higher viscosity increasing inhibitory effect. It was Further, comparing the origin of gelatin and the jelly strength with the effect of suppressing the increase in viscosity, it was shown that when gelatin of the same origin is used, the higher the jelly strength is, the better the effect of suppressing the increase in viscosity.

(5-2) Effect of suppressing increase in viscosity due to gelatin degradation product Alpha-modified barley powder (5.0 g: average particle size 81.6 μm) and gelatin degradation products having different weight average molecular weights shown in Table 13 below are used as viscosity modifiers. (5.0 g) was mixed and dissolved in 75 g of hot water at 85 to 95°C while stirring with a stirrer, and the viscosity of the solution was measured. Viscosity is measured as described in the section "Viscosity measuring method". Here, the weight average molecular weight is a value calculated by GPC analysis. The measurement results of the viscosity are also shown in Table 13.

As shown in Table 13, the increase in viscosity derived from barley powder could be suppressed by adding the gelatin decomposition product. In particular, the addition of a gelatin decomposition product having a weight average molecular weight of 5,000 or more showed an excellent effect of suppressing an increase in viscosity. Further, in the case of the weight average molecular weight of 20,000 (HBC-P20), the viscosity of the solution was reduced to about 1/100 of that of the control, and the effect of further remarkable increase in viscosity was exhibited.

Test example 6. Suppressing effect of slimy feeling derived from barley powder CDC seed barley was subjected to far-infrared roasting at 180° C. for 47 minutes and pulverized to obtain roasted barley powder. The particle size of the obtained roasted barley powder was adjusted to a 60 mesh pass with a standard sieve (opening 250 μm) defined in JIS Z8801. By roasting the barley powder, it is possible to suppress fluctuations in the viscosity of the solution to be evaluated, and it is possible to appropriately perform a sensory evaluation on the slimy feeling suppression effect of the substance mixed in combination with the barley powder. 20 g of the roasted barley powder thus obtained and the substances shown in Examples 6-1 to 6-4, Comparative examples 6-1 to 10 and Reference examples 6-1 to 6-4 in Table 15 below ( Each 6 g) was mixed with 240 g of hot water at 85° C. to 95° C. and uniformly stirred to prepare a solution, which was subjected to a sensory evaluation (five panelists) regarding sliminess.

In this test example, as a standard for the relative evaluation of sliminess, a roasted barley powder (20 g) alone was added to hot water and stirred, and the sliminess when eating this was set to 0. The case where the evaluation score was -1 or less was determined to have the effect of suppressing slimy feeling. The evaluation criteria are shown in Table 14 below.

Evaluation of the slimy feeling in the mouth after eating the solution thus prepared (the slimy feeling in the mouth after eating) was performed by five panelists. For the evaluation, according to the criteria shown in Table 14 below, relative evaluation was performed using a solution containing only roasted barley powder as a reference (0 point), and an average value was calculated from the total of the obtained points. The results are shown in Table 15. Moreover, in addition to the sensory evaluation of sliminess, the viscosity was measured at a sample temperature of 60° C. according to the description of the “method of measuring viscosity” above. The addition amount of the viscosity modifier was in a range that did not affect the expression of viscosity due to the roasted barley flour.

As shown in Table 15 and FIG. 3, solutions containing hyperbranched cyclic dextrin (less than DE5), DE4 dextrin, gum arabic or gelatin (Examples 6-1 to 6-4) and barley powder were eaten. It was shown that the slimy feeling in the mouth at that time was significantly suppressed. Further, it was shown that the dextrin, gelatin and gum arabic of DE4 are more excellent in the effect of suppressing slimy feeling. On the other hand, each of the substances of Comparative Examples 6-1 to 6-10 and Reference Examples 6-1 to 6-4 could not achieve the effect of suppressing a sufficient slimy feeling, and some of them had a slimy feeling. Some felt strongly (for example, dextrin (DE9), dextrin (DE22), granulated sugar, pullulan, gati gum, guar gum enzymatic degradation product). Further, from the measurement results of the viscosity, there is no large difference in viscosity in any of Examples 6-1 to 6-4, Comparative Examples 6-1 to 6-10 and Reference Examples 6-1 to 6-, and a slimy feeling. It was shown that the inhibition was exerted by highly branched cyclic dextrins (less than DE5), DE4 dextrin gum arabic and gelatin.

Prescription example 1: Powdered soup (immediate type)
Table 16 shows a prescription example of powdery soup (improvement type).

The viscosity of 22.1 g of the powdery soup having the formulation shown in Table 16 above when dissolved in 150 g of hot water (85 to 95° C.) was 200 to 700 mPas when measured according to the above viscosity measuring method. Also, the slimy feeling in the mouth when eating was suppressed.

Prescription example 2: Powdered soup (immediate type)
Table 17 shows a prescription example of powdered soup (improvement type).

The viscosity of each of the powdery soups having the formulations shown in Table 17 above when dissolved in 150 g of hot water (85 to 95° C.) was measured according to the above viscosity measuring method, and was within a range of 200 to 700 mPas. Also, the slimy feeling in the mouth when eating was suppressed.

Prescription example 3: Powder curry sauce Table 18 shows a prescription example of powder curry sauce.

When 23 g of the powdery curry sauce having the formulation shown in the above Table 18 was dissolved in 180 g of hot water (85 to 95° C.), the viscosity was 500 to 2000 mPas as measured by the above viscosity measuring method. Also, the slimy feeling in the mouth when eating was suppressed.

Claims (12)

From the group consisting of gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose having 28 to 30% methoxyl group, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, casein, and caseinate. At least one viscosity increase inhibitor selected, and barley powder, having fluidity, or prepared to have fluidity by adding hot water or water at the time of eating ,
The viscosity increase inhibitor, Ru contains 1 part by weight or more with respect to barley powder 100 parts by weight, food. The food according to claim 1, wherein the viscosity increase inhibitor is at least one selected from the group consisting of gelatin, dextrin having a DE of 5 or less and gum arabic. The food according to claim 1 or 2, wherein the viscosity increase inhibitor is at least one selected from the group consisting of gelatin and dextrin having a DE of 5 or less. It contains whey protein, which is a viscosity increase inhibitor, and barley powder, and has a water content of 40 to 99% by weight, or hot water or water is added at the time of eating to give a water content of 40 to 99% by weight. prepared as the viscosity increase inhibitor, (except when containing However, beta-glucan hydrolase treated) Ru contains at least 1 part by weight based on barley powder 100 parts by weight, food. The food according to any one of claims 1 to 4, wherein the content of the barley powder at the time of eating is 0.1 to 40% by weight. A liquid or pasty, or are prepared as a liquid or paste by adding water or water during eating, food according to any one of claims 1-5. The liquid or pasty form, viscosity at 40 ° C. is 1～1000MPas, food according to any one of claims 1-6. A dried product state, food according to any one of claims 1-7. The food product according to claim 7 , which is in a granular form. A instant soups, food product of claim 7 or 8. Selected from the group consisting of gelatin, dextrin having a DE of 5 or less, gum arabic, soybean water-soluble dietary fiber, pullulan, hydroxypropylmethylcellulose having 28 to 30% methoxyl group, low-viscosity galactoxyloglucan, gelatin degradation product, gati gum, casein and caseinate. At least one viscosity increase inhibitor and barley powder , wherein the viscosity increase inhibitor is 1 part by weight or more per 100 parts by weight of barley powder , at least one of the manufacturing process or the final product Food ingredients that have fluidity in. The whey protein, which is a viscosity increase inhibitor, and barley powder are contained so that the viscosity increase inhibitor is 1 part by weight or more per 100 parts by weight of barley powder, and the water content is 40 to 99% by weight. A certain food, or a food prepared by adding hot water or water at the time of eating so as to have a water content of 40 to 99% by weight and having fluidity in at least one of the manufacturing process and the final product (however, β-glucan (Except when it contains the hydrolase-treated product) .