TW201501653A - Food containing barley powder - Google Patents

Abstract

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.

Description

Food containing barley powder Technical field

The present invention is a food containing barley powder, and relates to a food product which is suppressed by the increase in viscosity of barley. Further, the present invention relates to a food which suppresses the increase in viscosity due to barley even if it contains barley powder, and suppresses the unpleasant taste of the food remaining in the mouth during eating.

Background of the invention

Many reports have indicated that barley is effective in lowering cholesterol, inhibiting blood sugar levels, preventing obesity, preventing or improving lifestyle-related diseases such as hypotension. This effect is believed to be largely due to the action of beta glucan contained in barley. Although barley has been ingested since ancient times, the chances of ingestion have dropped sharply due to the difference in food taste and the change in food culture. That is to say, if the barley is processed into an easy-to-eat form and made into an easily ingestible form, it can be expected to contribute greatly to the health of modern people.

Here, if the effect of barley is mostly due to the action of the beta glucan contained therein, it can be expected that if the beta glucan is extracted from barley and the purity is increased to the food, it will be efficient. Land enjoyment due to barley Useful role. However, in contrast, it is more acceptable for consumers to use barley itself as a material and prepare it into a food form for natural intake. In spite of this, if barley is added, it will vary depending on the menu, and there is also a situation in which the graininess is not ideal. Therefore, it is expected that the use of barley which has been made into a powder state can expand the possibility of various processing methods as compared with the barley grain itself, and is preferable from the viewpoint of addition to food.

On the other hand, in the barley powder, in addition to the beta glucan, other components are mixed, and the pectin has a peculiar property which tends to significantly increase the viscosity of the food. Depending on the target value of barley or beta glucan in the food, it is necessary to add the barley powder to the food at a high concentration, but due to the specific properties of the above-mentioned barley powder, once the barley powder is added, the viscosity of the food is significantly increased. Become a problem. In particular, when the food containing barley powder together with water is heated, the viscosity rises remarkably. For this reason, when a food-based soup or curry to which barley powder is added is in a liquid or paste form and has a fluid form, if a large amount of barley powder is added, the viscosity of the food will rise remarkably, and it is impossible to maintain proper fluidity. Case. Therefore, there is a demand now that the barley powder is contained at a high concentration, and the increase in viscosity derived from the barley powder can be suppressed and adjusted to a concentration suitable for a liquid food.

Heretofore, as a technique for adjusting the viscosity of a food, for example, it is known to add about 0.1 to 10% by weight of hemicellulose derived from beans by using a food made of starch or a material containing starch, thereby preventing cooling and preservation. A technique for reducing the fluidity and gelation (for example, refer to Patent Document 1). Further, it is also known by the use of starch, polysaccharides (polysaccharides) A method of adding a starch-decomposed product having a cyclic structure to a low viscosity (for example, see Patent Document 2).

As described above, various methods have been described for the viscosity adjustment of foods, but the current situation has not sufficiently inhibited the method of increasing the viscosity due to the blended barley powder.

Further, in the case of the food containing the barley powder, it is characteristic of the residue (residual feeling, slippery feeling) which is unpleasant in the mouth, and contains barley powder, at the time of eating (especially after eating). Food, the feeling of the tongue and the sensation of swallowing are worse, and there is a problem that the hobby of the consumer cannot be satisfied. For this reason, in the case of food containing barley powder, it is also sought to improve the taste of such an unpleasant food. So far, in the case of food, there have been reports on techniques for improving the taste of food such as slipperiness. For example, in Patent Document 3, it is reported that it is effective to blend the Gemella gum in improving the threading and slippery feeling in the liquid food containing Sanxian gum. Further, in Patent Documents 4 and 5, it is reported that the low methoxyl pectin is effective in improving the disadvantages of the threading and slippery feeling caused by the gum of Sanxian gum or the like. Further, in Patent Document 6, it is reported that in the sterilizing and conditioning sauce of the aqueous protein raw material and the fat or oil raw material, the lysophosphatin, the celestial gum, and the chemical starch are used in combination, and the smoothing can be suppressed to achieve a smooth mouthfeel. However, the food tastes such as the slipperiness of the food are different depending on the food materials to be added, and the foods such as the residual feeling and the slippery feeling that are felt when the barley powder is eaten are not used. Patent documents 3 to 6 methods.

As described above, it is expected to contribute to health through measures such as lifestyle-related diseases that continue to ingest barley. Therefore, it is required to make barley in powder form. It is processed into a variety of food forms, and it is possible to make it easy to ingest. Further, it is also possible to respond to foods that are of interest and demand of consumers who value the taste and appearance of the food. Therefore, in the food containing barley flour, it is eagerly expected to be derived from the development of foods in which the increase in viscosity of barley powder is suppressed, and further, even if it contains barley powder, the increase in viscosity due to barley is suppressed, and further, when consumed, The unpleasant food taste left in the mouth feels the development of inhibited food.

Advanced technical literature Patent literature

Patent Document 1 Japanese Patent Publication No. 9-289880

Patent Document 2 Japanese Patent No. 3066568

Patent Document 3 Japanese Patent Laid-Open Publication No. 2008-263918

Patent Document 4 Japanese Patent Laid-Open No. 60-87741

Patent Document 5 Japanese Patent Laid-Open No. 60-118162

Patent Document 6 Japanese Patent Laid-Open No. Hei 8-322520

Summary of invention

It is an object of the present invention to provide a food product derived from the inhibition of the increase in viscosity of barley powder. Further, another object of the present invention is to provide a food which exhibits a good food taste, which is suppressed by the increase in the viscosity of barley, and which is suppressed by the slipiness felt when eating, even if it contains barley powder.

As a result of intensive investigation to solve the above problems, the present inventors have found that a selection of dextrin, gum arabic, soybean water-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, selected from gelatin and DE5 or less are selected. At least one substance selected from the group consisting of low-viscosity hemi-helicodex, gelatin, gluten, whey protein, casein and casein as a viscosity modifier and combined with barley powder It is used, whereby the viscosity of the food resulting from the barley powder can be effectively suppressed. Further, it has been found that among the viscosity adjusting agents, at least one substance selected from the group consisting of gelatin, DE5 or less, and gum arabic is used to suppress the viscosity of the food of the barley powder. In addition to rising, the smoothness of the barley powder is effectively suppressed, and an excellent food taste can be achieved. The present invention is based on such knowledge and is further accomplished by repeating the results of the research.

That is, the present invention provides a food product of the following aspect.

Item 1. A food comprising a viscosity modifier and a barley powder, the viscosity modifier being selected from the group consisting of gelatin, dextrin below DE5, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose At least one of the group consisting of low-viscosity galacto-xyloglucan, gelatin decomposition product, gemin gum, whey protein, casein and casein salt.

The food according to item 1, wherein the viscosity modifier is at least one selected from the group consisting of gelatin, dextrin of DE5 or less, and gum arabic.

The food according to Item 1 or 2, wherein the viscosity adjusting agent is at least one selected from the group consisting of gelatin and dextrin of DE5 or less. quality.

The food according to any one of items 1 to 3, wherein the barley powder content at the time of eating is 0.1 to 40% by weight.

The food according to any one of items 1 to 4, wherein the viscosity adjusting agent contains 1 part by weight or more based on 100 parts by weight of the barley powder.

Item 6. The food according to any one of items 1 to 5, which is in the form of a liquid or a paste when consumed.

Item 7. The food according to any one of items 1 to 6, which is in a liquid form when consumed, and has a viscosity of 1 to 1000 mPas at 40 ° C when consumed.

Item 8. The food according to any one of items 1 to 7, which is in a dry state.

Item 9. The food of item 7, which is in the form of granules.

Item 10. The food of claim 7 or 8, which is a fast-food soup.

Item 11. A food material comprising a viscosity modifier and a barley powder, the viscosity modifier being selected from the group consisting of gelatin, dextrin below DE5, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethyl fiber At least one substance consisting of a group consisting of a vegan, a low-viscosity galacto-glucan, a gelatin decomposition product, a guar gum, a whey protein, a casein, and a casein salt.

Item 12. A viscosity adjusting agent for suppressing an increase in viscosity due to barley powder, characterized by comprising: dextrin selected from gelatin, DE5 or less, gum arabic, soybean water-soluble dietary fiber, polytrim At least one substance selected from the group consisting of glucose, hydroxypropylmethylcellulose, low-viscosity hemi-helose dextran, gelatin decomposition product, gemin gum, whey protein, casein, and casein salt.

Item 13. A method for adjusting viscosity of a food containing barley powder, comprising the steps of: selecting dextrin, gelatin, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethyl fiber selected from gelatin, DE5 or lower; At least one substance selected from the group consisting of a low-viscosity hemi-helose dextran, a gelatin decomposition product, a guar gum, a whey protein, a casein, and a casein salt is blended into a food containing barley powder.

Item 14. A dextrin selected from gelatin, DE5 or less, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, low-viscosity hesitose dextran, gelatin decomposition product, Use of at least one substance selected from the group consisting of gutta percha, whey protein, casein and casein salt, which is used to manufacture a viscosity modifier, and the viscosity modifier is used to inhibit barley powder The viscosity rises.

Item 15. A food additive for suppressing slipperiness, which is used for suppressing a slippery feeling caused by consumption of barley powder, and is characterized by comprising a group selected from the group consisting of gelatin, DE5 or less, and gum arabic. At least one substance.

Item 16. A method for inhibiting slipperiness caused by consumption of barley powder, comprising the steps of: blending at least one selected from the group consisting of gelatin, dextrin below DE5, and gum arabic to Food containing barley powder.

Item 17. Use of at least one selected from the group consisting of gelatin, DE5 or less, and gum arabic, which is used for producing a food additive for suppressing slipperiness, and the slippery feeling is suppressed A food additive is used to suppress the slipperiness caused by the consumption of barley powder.

According to the present invention, by adding a specific viscosity adjusting agent, it is possible to provide a food product in which the viscosity of the food derived from the barley powder is effectively suppressed. In particular, in the prior art, if the food containing barley powder is made into a liquid or paste (for example, soup, sauce, etc.), the viscosity is increased and the proper fluidity cannot be maintained. However, according to the present invention, even In the case where a relatively large amount of barley powder is blended, it becomes possible to maintain a suitable viscosity as a food system having fluidity. Further, the food material of the present invention can suppress the increase in viscosity derived from barley by containing the viscosity adjusting agent, and can maintain moderate fluidity, and has good suitability for manufacturing equipment such as a blender and a filling device. .

Further, in the food of the present invention, at least one selected from the group consisting of gelatin and dextrin of DE5 or less and gum arabic is used as a viscosity modifier, thereby suppressing an increase in viscosity due to barley powder. One side can improve the unpleasant smoothness of the barley powder (the unpleasant food taste left in the mouth), so that it is possible to make the food containing barley powder have a good food taste.

Fig. 1 is a graph showing the effect of suppressing the increase in viscosity due to different kinds of viscosity modifiers.

Fig. 2 is a graph showing the effect of suppressing the increase in viscosity due to (a) the soybean water-soluble dietary fiber and (b) the amount of gelatin added.

Fig. 3 is a graph showing the results of evaluating the inhibitory effect of the smoothness in the mouth due to barley powder.

Form for implementing the invention

In the invention, the term "slipty" or "smoothness" refers to a food containing barley powder, especially after eating, the sticky feeling, the feeling of pulling, and the film in the mouth are felt in the mouth. Feeling the unpleasant taste of food left in the mouth.

Food

The food characteristic of the present invention comprises: barley powder and a viscosity adjusting agent selected from the group consisting of gelatin, dextrin below DE5, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethyl At least one substance selected from the group consisting of cellulose, low-viscosity hemi-helose dextran, gelatin decomposition product, gemin gum, whey protein, casein, and casein salt. 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 plant in which a seed of the genus Hordeum vulgare is prepared into a powder. As the type of barley, two-rowed barley, four-rowed barley, six-rowed barley, naked barley, etc. are known, and any such use can be used. One. Further, the variety of barley is not particularly limited, and examples thereof include CDC species such as CDC Alamo, CDC Fibar, and CDC Kendall, and Salute species ( Species, BG species, Beau Fiber ( ), Toyonokaze ( ), Wannianxing ), Daishimochi ( ), a star ( ), Sansyu ( ), Senbon Hadaka ( ), Hayate Hadaka ( ), Biwairo Hadaka ( ), Kikai Hadaka ( ), Hayajiro Hadaka ( ), Shirahime Hadaka ( ), Yunagi Hadaka ( ), Hinode Hadaka ( ), Shiroshinriki ( ), Yamate Hadaka ( ), Shiranui Hadaka ( ), Hayaure Hadaka ( ), Minami Hadaka ( ), Hashiri Hadaka ( ), Tsukuba Hadaka ( ), Bandai Hadaka ( ), Rimo Hadaka ( ), Yushima Naked ( ), Kirarimochi ( ),spring thunder( ), Harushirane ( ), Shiratae Nijo (Bai Mi Er), Tochino ibuki ( ), Nishino hoshi ( ), Kashima-mugi ( ), Suzukaze ( ), Sayakaze ( ), Nebarigoshi ( ), Fiber-Snow ( )Wait. In the present invention, as the material of the barley powder, one of these types of barley may be used alone, or two or more types of barley may be used in combination. Further, the barley seeds can be used as a material for barley powder, if necessary.

The barley powder used in the present invention may be a powder supplied to the calcined barley seed or a powder supplied to the gelatinized barley seed. The conditions of the calcination treatment can be suitably set based on the known conditions employed in the calcination of the cereal. Further, the heating method at the time of baking may be appropriately selected from known methods, for example, direct fire type, hot air type, and far red color. External line, microwave type, etc. The α-treatment may be carried out according to a conventionally known method, and the starch in the barley is not particularly limited as long as it is α-formed, for example, by immersing the seeds of the barley in water or heating with water and drying. .

The barley powder used in the present invention is obtained by pulverizing the seeds of the aforementioned barley. The pulverization method may be a conventionally known method, and examples thereof include a mortar, a Mycolloider, a Masscolloider, a ball mill, a coffee grinder, a crusher (Power Mill), and a pin mill (Pin mill). ), air jet mill (Jet mill), shear friction mill, cutting mill, punch mill (Hammer mill, ball mill), roll mill, A method of a dry crusher such as a homogenizer or an ultrasonic breaker, a method using a freeze pulverizer using liquid nitrogen, or the like.

In the present invention, the average particle diameter of the barley powder is not particularly limited as long as it is appropriately selected depending on the form of the food to be prepared, and is, for example, in the range of about 20 to 210 μm. Here, the average particle diameter is a value of d (0.5) measured by a laser particle size analyzer LMS-2000e (manufactured by SEISIN).

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

In the food of the present invention, the blending amount of the barley powder is not particularly limited, and the content of the barley powder in the final form at the time of eating is, for example, 0.1 to 40% by weight, preferably 0.1 to 26% by weight. , preferably 0.1~23 The weight % is more preferably 1.5 to 10% by weight. In general, when the barley powder is blended into a foodstuff in a blending amount in the above range, the viscosity of the food product is remarkably increased and the fluidity is lowered, which may be damaged from the viewpoints of ease of manufacture and easiness of consumption. It is a problem such as the value of a liquid or paste-like food. However, according to the present invention, the increase in viscosity by the addition of a specific viscosity adjusting agent to be described later is effectively suppressed, and such a problem can be solved. In addition, when the barley powder is blended into the foodstuff in the blending amount of the above range, the problem that the slipperiness of the barley powder becomes remarkable is also caused, but in the present invention, it will be described later. Selecting a specific one among the viscosity modifiers also suppresses such a slippery feeling, and can also achieve a good food taste.

When the state of the food of the present invention is provided in the form of the aqueous concentrate or the dry matter to be described later, in the final form at the time of eating, the blending amount of the barley powder is appropriately set so that the blending amount of the barley powder is made. The content of the powder may satisfy the aforementioned range. Specifically, when the food of the present invention is provided in the form of a dry matter, the barley powder content of the food contained in the dry form is, for example, 1 to 99% by weight, preferably 5 to 80% by weight. More preferably, it is 10 to 60% by weight.

Viscosity adjuster

In the food of the present invention, in addition to the aforementioned barley powder, it contains a dextrin selected from gelatin, DE5 or less, gum arabic, soybean water-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, and low viscosity. At least one substance selected from the group consisting of hemi-helose dextran, gelatin decomposition product, gemin gum, whey protein, casein, and casein salt is used as a viscosity modifier. By blending such a specific viscosity modifier, the above-mentioned barley powder is effectively suppressed. The unique viscosity rise is possible. Hereinafter, the materials used as the viscosity modifier in the present invention will be described in detail.

(gelatin)

Gelatin is obtained by treating bone, skin, ligament, sputum, fish scale, etc. of cattle, pigs, chickens, fish, etc. with acid or alkali, and heating and extracting. Among these materials, it is preferable to use pig skin, fish scales, pig bones, and bovine bones, and more preferably pig bones and beef bones. In the present invention, these gelatins may be used alone or in combination of two or more. The weight average molecular weight of the gelatin used as the viscosity modifier in the present invention can be exemplified by 50,000 to 200,000, preferably 150,000 to 200,000. In the present specification, the weight average molecular weight means a value calculated by GPC analysis.

Further, with respect to the gelatin used in the present invention, the gel strength thereof is not particularly limited, and as shown in the examples described later, gel strength is compared with gelatin derived from the same animal species. The suppression effect of the increase in the viscosity of the high becomes a tendency. From the viewpoint of more effectively suppressing the increase in viscosity of the barley powder, the gel strength of gelatin may be 10 to 500 g, preferably 20 g or more and less than 500 g, preferably 50 to 400 g, more preferably 85. ~350g. Here, the gel strength is measured in accordance with the method set in JIS K6503-1996. That is, the surface of the gel prepared by cooling 6.67% gelatin solution at 10 ° C for 17 hours, and the required load (g) for pressing 4 mm with a plunger of 1 / 2 inch (12.7 mm) diameter was Gel strength.

The gelatin used in the present invention is commercially available, and is commercially available, for example, GSN, APH-100, GQS-20, GBL-250, GBL-100, etc. Molecular weight 50000~200000: Xintian gelatin (share) system).

(dextrin below DE5)

By dextrin, it is meant that the starch is partially hydrolyzed, and depending on the degree of partial hydrolysis of the starch, there may be dextrin having various molecular weights. In order to understand the degree of partial hydrolysis of starch (that is, the molecular weight distribution of dextrin), a DE (Dextrose Equivalent) value is generally used. A high value of DE means a high degree of decomposition, while a low DE value means a low degree of decomposition. DE is a value from 0 to 100, DE0 means no decomposition, and DE100 means complete decomposition of glucose. In the present invention, the "DE" is a value obtained by the Willstatter-Schudel method, and is passed through [direct reducing sugar (as a representation of glucose). Mass) / (mass of solid fraction)] × 100 is calculated.

In the present invention, among the dextrin, those selected below DE5 are used. Thus, by using a dextrin of DE5 or less, it is possible to effectively suppress the increase in viscosity due to barley powder. As the dextrin used in the present invention, a dextrin of DE4 or less is preferable.

The dextrin of DE5 or less used in the present invention is commercially available, and commercially available as a DE4 derived from a corn dextrin (Pinedex #100: Matsutani Chemical Industry Co., Ltd.) ), Sandec #30 (DE2 ~ 5: Sanhe starch industry (stock) system) and so on.

Further, in the present invention, as the dextrin of DE5 or less, a dextrin having a cyclic structure in a molecule may be used. Specific examples of such a dextrin include highly branched cyclodextrin and the like.

Highly branched cyclodextrin, which branches 1,4-alpha-glucan Enzymes such as enzymes (branched enzymes) or cyclodextrin glucanotransferase act on starch and are low molecular weight, and are composed of α-1,4-glycosidic bonds and α-1,6-glycosidic bonds. An inner branching cyclic structural part formed, and a glucan composed of an outer branching structural part bonded to the annular structural part. The weight average molecular weight of the highly branched cyclodextrin is about 200,000. The highly branched cyclodextrin is commercially available, and examples thereof include Cluster Dextrin (DE less than 5; manufactured by Nippon Food Chemical Co., Ltd.).

(Arabic gum)

The so-called gum arabic is obtained from the gums of the trunks and branches of Acacia senegal Willdenow or other plants of the same family (Leguminosae). Acacia, saccharides such as galactose, arabinose, rhamnose, glucuronic acid, 4-O-methylglucuronic acid, and amino acids including hydroxyproline, valine, and serine It consists of about 2% protein. Acacia gum is commercially available, and commercially available, for example, gum arabic J (manufactured by Ina Food Industry Co., Ltd.: average molecular weight: 200,000 to 580,000).

(Soybean water soluble dietary fiber)

Soybean water-soluble dietary fiber is a water-soluble dietary fiber derived from soybean, and can be obtained by extracting and refining from soybean or soybean processed product (for example, tofu refused, defatted soybean, etc.). In the extraction method of the soybean water-soluble dietary fiber, the extraction solvent, and the like, a method known from the prior art may be appropriately selected. As the extraction solvent, an aqueous solvent (for example, water or the like) which is generally used in the food field can be mentioned. Also, if necessary, can be soy or large The processed bean is extracted by enzyme treatment, and may be heated (heated) during the extraction process. Further, the extract may be supplied to a treatment such as refining, drying, sterilization, etc. after extraction, according to a conventionally known method. Further, the soybean water-soluble dietary fiber used in the present invention is preferably removed as a poorly water-soluble substance. Such a soybean water-soluble dietary fiber is commercially available, and is commercially available as, for example, SM-1200 (made by FIF Corporation) and Soya Five S-DN (made by Fuji Oil Co., Ltd.). )Wait.

(polytriglucose)

The polytriglucose system produces a neutral polysaccharide in vitro when the Aureobasidum pullulans is cultured, and its structure is a malt composed of three glucoses that pass through the α-1,4 bond. The trisaccharide repeats the linkage of the α-1,6 bond to form a chain. The weight average molecular weight of the polytriglucose used in the present invention is not particularly limited, and may be about 200,000 as a suitable example. Polytriglucose is commercially available, and is commercially available, and examples thereof include polytriglucose (manufactured by L.).

(hydroxypropylmethylcellulose)

The hydroxypropylmethylcellulose system is a cellulose derivative in which cellulose is modified with a methoxy group and a hydroxypropoxy group. The degree of modification is preferably 28 to 30% by methoxy group and 7 to 12% by weight of hydroxypropoxy group. Such a hydroxypropylmethylcellulose is commercially available, and is commercially available, for example, Metolose SE-06 (average molecular weight: 300,000 to 350,000: manufactured by Shin-Etsu Chemical Co., Ltd.).

(low viscosity semi-herb dextran)

The low-viscosity hemi-helose dextran is a polysaccharide obtained by supplying tamarind (seed) obtained by extracting the endosperm portion of tamarind seeds to a chemical, physical or enzyme treatment. Chemical, physical or enzymatic treatment for obtaining low-viscosity hemi-helose dextran, for example, hydrolysis by acid or alkali treatment; heat treatment, high-pressure homogenization treatment, ultrasonic treatment, mechanical a physical method of shearing treatment; a plant tissue-disintegrating enzyme having cellulase activity such as a polysaccharidease (for example, β-1,4-glucanase) ) The method of performing enzyme treatment, etc. The viscosity of the low-viscosity hemi-helicodextran used in the present invention is not particularly limited, and for example, in the state of a 1.5% by weight aqueous solution of low-viscosity hemi-salt dextran, 1~ 150mPa. s, better system 1~100mPa. s. The viscosity was measured using a viscometer TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and the vibrating meter rotor M2 at a measurement temperature of 25 ° C and a rotation number of 30 rpm. Low-viscosity galacto-glucan is commercially available as a commercially available product, for example, Glyate ( ) (Greater Japan Sumitomo Pharmaceutical Co., Ltd.) and so on.

(gelatin decomposition product)

The gelatin decomposition product, which is a low molecular weight compound in which the gelatin is decomposed, can be obtained by treating the gelatin with a protein degrading enzyme or the like and lowering 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, and is, for example, 2,000 or more, preferably 4,000 to 20,000, preferably 5,000 to 20,000, and more preferably 20,000. Gelatin decomposition products are commercially available, and are commercially available, for example, Fermented Collagen Peptide LCP fine powder (weight average molecular weight 2000), collagen peptide 800F ( Weight average molecular weight 4000), collagen peptide SCP-5000 (weight The average molecular weight is 5000), the collagen peptide HBC-P20 (weight average molecular weight 20,000) (all manufactured by Nitta Gelatin Co., Ltd.), and the like.

(God Gum)

The so-called Gedi gum is an amorphous and translucent secretion of Anogeissus latifolia visible in the dry deciduous forest area of India, with l-arabinose, d-galactose, d - Glucuronic acid or the like is a water-soluble gum which constitutes an acidic complex polysaccharide of sugar and contains about 3% of protein. The gum is commercially available on the market, and as a commercially available one, for example, Gentami SD (made by F.F.I.).

(whey protein)

The so-called whey protein is also a milk-derived protein called milk protein. The whey is obtained by removing an aqueous solution of a milk fat component and a protein such as casein from the milk, and can be obtained as a by-product separated from the solid matter when the cheese is produced. The whey protein system can be obtained by treating whey by ultrafiltration, reverse osmosis, chromatography, dialysis, etc., and is mainly composed of α-lactalbumin and β-lactoglobulin. The type of raw milk is not limited, and milk is usually used. For the sake of obtaining and handling, in the present invention, whey protein concentrate (WPC: Whey Protein Concentrate), whey protein isolate (WPI: Whey Protein Isolate) or the like may be used as the whey protein. The whey protein is commercially available, and is commercially available, for example, Enlact SAT (manufactured by Nippon New Drug Co., Ltd.), MILPRO M (made by F.F.I.).

(casein and its salt)

The casein-based protein, which is the main protein of milk protein, can be obtained by adding an acid to milk to a pH of 4.6. Also, in this In the invention, the casein salt is in the form of a salt of the casein. The casein salt is not particularly limited as long as it is acceptable for the addition of the food, and examples thereof include caseinate sodium, casein potassium, casein calcium, and casein magnesium. Among these casein salts, sodium caseinate is preferred. As the casein sodium, for example, a casein which is produced by reacting casein with sodium hydroxide or sodium hydrogencarbonate, etc., which is obtained by adding acid to the milk raw material and obtaining it. Casein or a casein salt is commercially available, and commercially available, for example, casein Na EMLV (manufactured by Nippon Shinjuku Co., Ltd.).

(A suitable example of the viscosity modifier)

The above-mentioned viscosity modifier may be used singly or in combination of two or more.

Among the above-mentioned viscosity-adjusting agents, from the viewpoint of more effectively suppressing an increase in viscosity derived from barley powder, it is preferably a gelatin, a dextrin of DE5 or less, a gum arabic, or a soybean water-soluble dietary fiber. Polytriglucose, hydroxypropylmethylcellulose and gemin gum; better gelatin, dextrin below DE5, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose and guar gum, Very good gelatin.

In the present invention, when two or more kinds of viscosity modifiers are used in combination, from the viewpoint of more effectively suppressing the increase in viscosity due to barley powder, a combination of a viscosity modifier is preferably a gelatin and water soluble in soybean. Dietary fiber, polytriglucose, a combination of dextrin or hydroxypropylmethylcellulose below DE5; a combination of soy-soluble dietary fiber and polytriglucose or hydroxypropylmethylcellulose; better: gelatin Combination with dextrin with DE less than 5 (excellent dextrin below DE4), gelatin and soy water soluble dietary fiber The combination of soybean water-soluble dietary fiber and hydroxypropylmethylcellulose, especially a combination of gelatin and dextrin having a DE of less than 5 (excellent dextrin of DE4 or lower).

Further, among the viscosity adjusting agents, in the gelatin and the gelatin and gum arabic of DE5 or less, in addition to the inhibitory effect of the viscosity increase of the barley powder, the unpleasant slipperiness caused by the barley powder is also suppressed. In addition, there is an effect that can be particularly improved in the food taste of a food containing barley powder, and is suitably used as a viscosity adjuster in the present invention. In particular, the dextrin and gelatin of DE5 or less are excellent in the effect of suppressing the increase in the viscosity of barley powder, and the effect of reducing the unpleasant slipperiness caused by barley powder, and is excellent as a viscosity adjuster in the present invention. It is particularly suitable.

In the food of the present invention, both the effect of suppressing the increase in viscosity due to the barley powder and the inhibitory effect of the unpleasant slipperiness caused by the barley powder are obtained, and the fluidity and the fluidity are improved. From the viewpoint of such a taste, as a suitable viscosity modifier, gelatin, a dextrin having a DE of less than 5 (a better dextrin than DE4), and combinations thereof may be mentioned.

In the food of the present invention, the blending ratio of the viscosity adjusting agent can be appropriately set in accordance with the type of each viscosity adjusting agent and the blending amount of the barley powder, and the content of the viscosity adjusting agent in the final form when consumed. For example, it is 0.001 to 80% by weight, preferably 0.005 to 70% by weight, more preferably 0.01 to 60% by weight. The blending ratio and the blending ratio of the viscosity modifier to the barley powder described later may be appropriately adjusted so that the obtained food has a desired viscosity.

Further, in the case of providing the food of the present invention in the form of the aqueous concentrate or the dry matter to be described later, in the final form to be consumed, the content of the viscosity adjusting agent satisfies the above range, and should be concentrated. The mixing amount of the viscosity adjusting agent may be appropriately set in accordance with the magnification or the like. Specifically, when the food of the present invention is provided in the form of a dry matter, the content of the viscosity adjusting agent in the food of the dry matter form is, for example, 0.01 to 99% by weight, preferably 0.1 to 0.1%. 80% by weight, more preferably 1 to 50% by weight.

Moreover, in the food of the present invention, the blending ratio of the barley powder and the viscosity adjusting agent can be appropriately set. For example, the viscosity adjusting agent is usually 1 part by weight or more based on 100 parts by weight of the barley powder. Preferably, it is 5 parts by weight or more, more preferably 9 parts by weight or more.

More specifically, the blending ratio of each of the viscosity adjusting agents with respect to 100 parts by weight of the barley powder can be exemplified by the following range: in the case of using gelatin: usually 1 part by weight or more, preferably 5 parts by weight or more, preferably 6 parts by weight or more, more preferably 9 parts by weight or more, more preferably 10 parts by weight or more, more specifically 10 to 2000 parts by weight, preferably 10 to 200 parts by weight, more preferably 15 to 100 parts by weight. The use of the dextrin of DE5 or less is usually 1 part by weight or more, preferably 10 parts by weight or more, preferably 18 parts by weight or more, more preferably 20 parts by weight or more, and particularly preferably 35 parts by weight or more, more specifically It is 20 to 2000 parts by weight, preferably 20 to 200 parts by weight, more preferably 25 to 100 parts by weight; in the case of dextrin of DE5 or less, when the state of dextrin of DE4 or less is used, it is usually 1 part by weight. The above is preferably 20 parts by weight or more, more preferably 40 parts by weight or more, more Specifically, it is 20 to 2000 parts by weight, preferably 20 to 200 parts by weight, more preferably 25 to 100 parts by weight; and in the case of a dextrin of DE5 or less, in the case of using a highly branched cyclodextrin, usually 1 part by weight or more, preferably 10 parts by weight or more, preferably 18 parts by weight or more, more 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; the use of gum arabic: 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, preferably 25 to 300 parts by weight, more preferably 25 to 100 parts by weight; the condition of using soybean water-soluble dietary fiber: usually 1 part by weight or more, preferably 6 parts by weight or more, preferably 10 parts by weight or more, more preferably 15 parts by weight or more, more 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; The condition of using polytriglucose: usually 1 part by weight or more, preferably 10 parts by weight or more, more preferably 15 parts by weight or more, more It is 15 to 2000 parts by weight, preferably 15 to 200 parts by weight; and the condition of using hydroxypropylmethylcellulose is usually 1 part by weight or more, preferably 5 parts by weight or more, more preferably 15 parts by weight or more. More specifically, it is 15 to 2000 parts by weight, preferably 15 to 200 parts by weight; and the condition of using low-viscosity hemi-helicodex: usually 1 to 700 parts by weight, preferably 1 to 70 parts by weight, Preferably, it is 8 to 50 parts by weight, more preferably 15 to 35 parts by weight; and the condition of using 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; in the case of using gelatine: 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; and the use of whey protein: 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; the case of using casein and a salt thereof: usually 1 part by weight or more, It is preferably 30 parts by weight or more, more preferably 60 parts by weight or more, more specifically 60 to 2000 parts by weight, more preferably 60 to 200 parts by weight.

In addition, when the gelatin and the dextrin of DE5 or less are used as the viscosity adjuster, the effect of suppressing the increase in viscosity due to barley is more effectively achieved, and the unpleasant slippery feeling caused by the barley powder is suppressed. From the viewpoint of the effects, the blending ratio of the gelatin may be 0.1 to 10 parts by weight, preferably 1 to 5 parts by weight, more preferably 1 part by weight to 1 part by weight of the gelatin. ~3 parts by weight.

Food form

In the final form of the food of the present invention, a food product having a moderate fluidity (that is, a food containing water) may be required. The food of the present invention may be provided in the form of being eaten by the diameter after being heated as needed, or may be provided in the form of an aqueous concentrate or a dry substance. The form of the form of the aqueous concentrate or the dry matter is prepared into a form to be consumed by adding hot water or adding water and heating.

In the food of the present invention, the water content in the final form at the time of eating is appropriately set depending on the type of the food, and the like, for example, 20 to 99.9% by weight, preferably 40 to 99% by weight, more preferably Good system 60~95% by weight.

The food of the present invention is not particularly limited as long as it is contained in the final form when it is consumed, and examples thereof include a liquid form, a paste form, and a sauce form. Further, the viscosity adjusting agent used in the food of the present invention is particularly suitable as a foodstuff of the present invention because it can effectively suppress the effect of increasing the viscosity due to barley powder expressed by permeation heating. A food that is heated during the process of being prepared into a final form can be mentioned. Here, the term "heating" means heating to 35 ° C or higher, preferably 40 ° C or higher, more preferably 60 ° C or higher. Further, in the present invention, for example, a state in which barley powder and a viscosity modifier are dissolved or dispersed in water and heated to a temperature higher than the above temperature, and hot water is added to the food of the present invention containing barley powder and a viscosity modifier ( For example, any of the conditions of 80 ° C or higher.

The state of the food of the present invention is provided in a form that can be eaten in a manner that is not particularly limited as long as it contains water, and examples thereof include a clear broth, a soup, a cream soup, and a Chinese soup. Soup), liquid food such as miso soup; beverages such as cereals, coffee, tea, etc.; paste foods such as gratin, mayonnaise, cream (for example, snacks sandwiched with wafers, cakes, cakes, etc.) Stew, curry, Hayashi rice, haded beef, pickles, dressing, ketchup, seasoning sauce, pasta sauce, soup, syrup, etc. . Among these, a liquid food or a paste food is preferable, and a liquid food is more preferable.

Further, the food of the present invention is provided in the form of an aqueous concentrate In the case of the liquid food or the paste food described above, it is sufficient to reduce the water content to achieve a desired concentration ratio. Specific examples of the food in the form of an aqueous concentrate include a liquid form, a paste form, and a sauce form.

Moreover, the state of the food of the present invention is provided in a dry matter form, and the liquid food or the paste food may contain a component other than water. The food form may be, for example, a powder form, a granule form, a block shape of an optional shape, or the like. Specific examples of the food of the dry matter form include curd, stew, savory rice, ground beef and other solid oil flour paste; instant food soup; sauce; fast-food type cereal drink and the like.

In the food of the present invention, a food in a dry form, in particular, a soup of a dry form (fast soup), when hot water or water is added to disperse the barley powder, needs to be easily stirred, and is strongly required to suppress A form resulting from an increase in the viscosity of barley powder. In view of the traits required for the food of the dry matter form, the form of the food of the present invention is preferably a dry matter form, and more preferably a fast-food type of dry matter form, particularly excellent granular form. Instant soup.

In addition, the food of the present invention is effective in suppressing the viscosity increase by heating the barley powder together with water, and is suitable as an example of the food of the present invention. food. More specifically, the food is heat-treated at 50 to 150 ° C for several tens of seconds to several tens of minutes, and for example, it can be sterilized and sterilized by sterilization sterilization.

The viscosity of the food of the present invention in the final form when it is eaten varies depending on the type of the food, and cannot be uniformly prescribed. For example, it is 500,000 mPas or less at a measurement temperature of 40 ° C, preferably 1 to 100,000 mPas. More specifically, the liquid state of the food of the present invention is preferably from 1 to 1000 mPas, preferably from 1 to 800 mPas, more preferably from 1 to 500 mPas, and in the form of a paste, preferably from 1,000 to 500,000 mPas. It is 5000~100000mPas; in the case of sauce, it is 1~500000mPas, preferably 1~100000mPas. By keeping the viscosity of the food within the above range, it is possible to achieve a better taste and food taste at the time of eating as a food having fluidity.

In the present specification, the viscosity is obtained by using a viscometer TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and the vibrating meter rotor M2, M3 or M4, and measuring 30 seconds at 30 rpm using a sample sample temperature. Further, the rotor for the viscometer uses a rotor M2 in a state where the viscosity is 0 to 1000 mPas, a rotor M3 in a state where the viscosity is 1000 to 4000 mPas, and a rotor M4 in a state in which the viscosity is 4000 to 2,000,000 mPas.

Production method

In the food of the present invention, the barley powder and the viscosity adjuster are mixed with other food materials, food additives, and the like, and are produced by various conditioning treatments as needed.

In the case where the food of the present invention is prepared as an aqueous concentrate, the preparation method is not particularly limited, and may be appropriately selected from known methods. For example, water having a small amount of water at the time of eating may be mixed with the raw material. The method is a method in which a raw material is mixed with water, concentrated by vacuum, concentrated by heating, or the like to be concentrated to a predetermined ratio.

a condition in which the food of the present invention is prepared as a powder, The method is not particularly limited, and may be appropriately selected from conventionally known methods. For example, after mixing the raw materials and water, a binder such as dextrin or hydrazine may be added as needed, and a spray drying method, a freeze drying method, or a CVD method may be used. It is prepared by dry powdering (continuous vacuum drying apparatus) or the like. Moreover, in the case where the food of the present invention is prepared in the form of granules, for example, each powdered raw material may be mixed and granulated. The method of granulation is not particularly limited, and can be suitably selected from known granulation methods such as spray granulation, flow layer granulation, and agitation granulation.

2. Food ingredients

Further, the present invention provides a food material comprising barley powder and the aforementioned viscosity modifier. The food material of the present invention is used as a raw material of a food in which barley powder is blended, and is used for producing a food product which suppresses an increase in viscosity in at least one of a manufacturing process or a final product. That is, the use of the food material having the food material of the present invention requires suppression of an increase in viscosity during the production process, and the final product may be solid (i.e., in a form having no fluidity). According to the food material of the present invention, by using the above-mentioned viscosity adjusting agent in combination, it is possible to suppress the increase in the viscosity of the barley powder which is remarkably exhibited when heated. Therefore, as a suitable aspect of the food using the food material of the present invention, a food material for heating which is finally heated and supplied to the consumer can be exemplified.

In the present invention, the shape of the food material is not particularly limited, and preferably liquid or paste. In the prior art, food materials containing barley powder in the material have an increase in viscosity during the manufacturing process and the materials cannot be uniformly mixed, and the adaptability to the manufacturing equipment is impaired (for example, the stirring blade cannot rotate due to excessive viscosity). Problems such as inability to mix, inability to inject the model due to lack of fluidity, and blockage in the filling device. However, such a problem can be solved by imparting moderate fluidity to the food material of the present invention. Specific examples of the food material of the present invention include sauces (for example, curry sauce and salami sauce), soups, alizarins, and mixed seasonings (for example, Mapo tofu) which are provided by sterilization and conditioning packaging. A food material in a form that is heated and has a fluidity state. Moreover, as another example of the food material of the present invention, a western-style confectionery such as a puff shell, a shortbread, and a rice cake piece can be exemplified ( ), rice cake Ding ( ), dough such as lang cake; raw liquid of gelatinous food such as mutton, jelly, gumm candy, etc., which is solidified by cold weather or gelling agent, etc., which need to be heated during the manufacturing process.

In the food material of the present invention, the blending ratio of the barley powder and the viscosity adjusting agent is as described in the column "1. Food". Moreover, the amount of the food material of the present invention to be added to the food (final product) may be appropriately set in accordance with the amount of the barley powder to be added to the food (final product).

3. Viscosity modifier

As described above, it is selected from the group consisting of gelatin, DE5 or lower dextrin, gum arabic, soybean water-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, low-viscosity hesitose dextran, gelatin decomposition product, At least one of the group consisting of guar gum, whey protein, casein and casein salt is effective for suppressing an increase in viscosity due to barley powder. Therefore, the present invention further provides a viscosity modifier for inhibiting viscosity increase due to barley powder, comprising: selected from gelatin, DE5 or lower dextrin, soybean water-soluble dietary fiber, polytriglucose, hyprothenol Cellulose, gum arabic, At least one of the group consisting of low-viscosity hesitose dextran, gelatin decomposition product, gemin gum, whey protein, casein and casein salt.

The use aspect of the viscosity modifier of the present invention is preferably as described in the column "1. Food".

4. Food additive for slip resistance suppression

As described above, at least one substance selected from the group consisting of gelatin, DE5 or less, and gum arabic, suppresses the slipperiness at the time of eating the barley powder-containing food, and makes the food taste good. Therefore, the present invention further provides a food additive for inhibiting slipperiness caused by consumption of barley powder, and a food additive for suppressing slipiness comprising a dextrin, gelatin and gum arabic selected from DE5 or less. At least one substance in the group is formed.

The use form of the food additive for suppressing slipiness of the present invention is preferably as described in the column "1. Food".

Example

Hereinafter, the present invention will be more specifically described by showing examples and the like, but the present invention is not limited thereto.

Preparation of barley powder

The CDC seed barley was subjected to 50% simmering and immersed in water for 12 hours, and then subjected to a gasification by hot air drying (120 ° C, 20 minutes) by steaming for 30 minutes. The seeds of the gelatinized barley were pulverized, and the obtained barley powder was adjusted in particle diameter (average particle diameter: 81.6 μm) by a 60-mesh channel (using a standard sieve (opening 250 μm) prescribed in JIS Z8801). Here, the average particle diameter is a value of d (0.5) measured by LMS-2000e (manufactured by SEISIN). So that the modulation is so large Wheat powder was used in the following evaluation.

Method for measuring viscosity

In the following test examples, the measurement of the viscosity was carried out as follows.

Using a viscometer TVB-10M (manufactured by Toki Sangyo Co., Ltd.) and the vibrating meter rotors M2, M3, and M4, the sample sample temperature was 40 ° C, and the measurement was performed at 30 rpm for 30 seconds. Further, in the case where the viscosity is 0 to 1000 mPas, the rotor M2 is used, the viscosity is 1000 to 4000 mPas, the rotor M3 is used, and the viscosity is 4000 to 2000000 mPas, and the rotor M4 is used. However, in Test Example 6, since the sensory evaluation was performed together, the sample sample temperature was 60 ° C and the test was carried out at a temperature more suitable for diet.

Test Example 1. Inhibition effect of viscosity increase due to the type of viscosity modifier

The viscosity modifier (powder) shown in Table 1 below was added to the gelatinized barley powder (2g) and dextrin (1g: NDS500 (DE10~13) manufactured by Nissi) and dissolved in heat of 85 to 95 °C. Water (50g). The dissolution system was carried out by stirring with a stirrer for about 5 minutes. The viscosity of the obtained solution was measured. The measurement of the viscosity is carried out in accordance with the description in the column "Method for measuring viscosity". As the control group, a solution of barley powder and dextrin (DE10-13) was used (that is, no viscosity adjuster was added). The viscosity of the control group is 1581~1711mPas. Further, in order to accurately measure the viscosity, the dextrin is added for the purpose of improving the dispersibility of the viscosity modifier to hot water and preventing agglomeration. The results are shown in Table 1 and Figure 1. In Tables 1 to 3, the numerical values showing the addition ratios indicate the ratio of the viscosity adjusting agent to the barley powder (the ratio of the viscosity modifier to 100 parts by weight of the barley flour (unit: parts by weight)).

* In Table 1, the gelatin GSN has a gel strength of 250 and is derived from pig skin and APH-100 gel strength of 100 and is derived from pig skin and CQS-20 gel strength of 200 and is derived from pig skin.

As shown in Figure 1 and Tables 1-3, gelatin, dextrin below DE5, acacia soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, georg gum, low-viscosity half-milk Glucan, gelatin decomposition product, whey protein, and casein sodium show an excellent inhibitory effect on the viscosity increase derived from barley powder. Among them, gelatin, dextrin below DE5, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, and glutamic acid have shown excellent adhesion to barley powder. The inhibitory effect; in particular, gelatin, dextrin below DE5, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, and gummelt showed more significant inhibitory effects.

Test Example 2. Inhibition effect of viscosity increase in the case of using a viscosity adjusting agent

Mixed alpha barley powder (4.5 g: average particle size 81.6 μm) and each viscosity modifier (total amount 0.75 g or 1.5 g) shown in Table 4 below, with a stirrer in 75 g of hot water at 85-95 ° C Stir to dissolve. In addition, the blending amount of each viscosity adjusting agent is adjusted to be equal parts when two or more kinds of viscosity adjusting agents are used in combination. The measurement of the viscosity is carried out in accordance with the description in the column "Method for measuring viscosity". The results are shown in Table 4.

【Table 4】

From Table 4, it is shown that even in the case of soybean water-soluble dietary fiber, polytriglucose, highly branched cyclodextrin (DE less than 5) or hydroxypropylmethylcellulose, it is used alone. The condition of each of the viscosity adjusting agents is more effectively exhibited by the use of gelatin in combination with the increase in viscosity of the barley powder. In particular, in the case where a highly branched cyclodextrin and gelatin are used in combination, the viscosity is about 1/3 as compared with the case where the highly branched cyclodextrin is used alone, and the inhibition of viscosity increase is further exhibited. The effect is excellent. Further, even when the soybean water-soluble dietary fiber is used in combination with polytriglucose, highly branched cyclodextrin or hydroxypropylmethylcellulose, the viscosity is effectively suppressed.

Test Example 3. Inhibition effect of viscosity increase due to blending ratio of barley powder

5% to 25% by weight of alpha-barley powder (average particle size 81.6 μm) and 0.5% viscosity-adjusting agent of the gelatinized barley powder (soybean water-soluble dietary fiber, gelatin, polytriglucose or The highly branched cyclodextrin (DE is less than 5) was mixed, and hot water (85 to 95 ° C) was added so that the total amount became 100 g. The powder material was dissolved while stirring it with a stirrer. Viscosity The measurement was carried out in accordance with the description in the column "Method for measuring viscosity". The results are shown in Tables 5-8. In addition, in the table, "unable to measure" means that the amount of barley powder is too large to be uniformly dispersed, and agglomeration is caused, and the viscosity cannot be measured.

From Tables 5 to 8, it is shown that in the range of 2.5 to 23% by weight of barley flour, the content of the barley powder is not increased, and the viscosity of the barley powder is increased by adding 0.5 times the viscosity adjuster to the barley powder. Significantly suppressed. Further, it has been shown that if 23% by weight of barley powder is contained, even if it is not uniformly dispersed, the increase in viscosity is suppressed by adding soybean water-soluble dietary fiber or gelatin to impart fluidity.

Test Example 4. Inhibition effect of viscosity increase due to the addition amount of each viscosity adjusting agent

Soybean water-soluble dietary fiber (product amount) of 0.6 parts by weight (0.03 g) to 200 parts by weight (10 g) of the gelatinized barley powder (average particle diameter: 81.6 μm) (5 g) and 100 parts by weight of barley powder (5 g) Name: Soya Five (manufactured by Fuji Oil Co., Ltd.), gelatin (trade name: GBL-250 fine powder (made by Xintian Gelatin Co., Ltd.)) or polytriglucose (made by Linyuan (stock)), stirred with one side Stir to dissolve in hot water (75g) at 85~95 °C. The viscosity of the obtained mixed solution is carried out in accordance with the method described in the above "Method for Measuring Viscosity". Further, the viscosity of the solution of only barley powder (5 g) was measured, and as a control group, it was 11937 mPas at 40 °C. The results are shown in Tables 9 to 11 and Figure 2 below.

[Table 9]

[Table 11]

As shown in Table 9 and Fig. 2(a), the decrease in the viscosity of the solution (5783 mPas) in the case where 6.5 parts by weight of the soybean water-soluble dietary fiber was added to 100 parts by weight of the barley powder was stopped in the unadded soybean water-soluble. The viscosity of the condition of the dietary fiber is about 1/2 of the viscosity (11937 mPas). On the other hand, when the soybean water-soluble dietary fiber is added in an amount of 32.3 parts by weight relative to the barley powder, the viscosity of the solution (871 mPas) can be lowered to about 1/10 of the viscosity of the soybean-free water-soluble dietary fiber, further. When the amount of the soybean water-soluble dietary fiber is 100 parts by weight, the viscosity is reduced to about 1/100. With respect to the case where 200 parts by weight of the soybean water-soluble dietary fiber was added, the viscosity was slightly increased as compared with the case where 100 parts by weight of the soybean was added, but the clear viscosity was exhibited as compared with the case where the soybean water-soluble dietary fiber was not added. The suppression effect of the rise.

On the other hand, as shown in Table 10 and FIG. 2(b), the viscosity (2693 mPas) in which 9.7 parts by weight of gelatin was added to 100 parts by weight of barley powder was lowered to a viscosity in which no gelatin was added (11937 mPas). About 1/5 or so, when 45.2 parts by weight of gelatin is added, the viscosity The (334 mPas) was reduced to about 1/50, and the viscosity (144 Pas) was reduced to about 1/100 in the case where 100 parts by weight of gelatin was added. In the case where 200 parts by weight of gelatin was added, the viscosity was slightly increased as compared with the case where 100 parts by weight of the gelatin was added, but a clear effect of suppressing the increase in viscosity was exhibited as compared with the case where no gelatin was added.

Further, as shown in Table 11, the viscosity (1847 mPas) in which 20 parts by weight of polytriglucose was added to 100 parts by weight of the barley powder was reduced to about 1 in the viscosity (11937 mPas) in the case where polytriglucose was not added. At about /6, when 100 parts by weight of polytriglucose was added, the viscosity (507 mPas) was reduced to about 1/24. In the case where 200 parts by weight of polytriglucose was added, the viscosity increased with the increase of the powder component, but a clear effect of suppressing the increase in viscosity was confirmed as compared with the case where no polytriglucose was added.

Test Example 5. Inhibition effect of viscosity increase due to gelatin or gelatin decomposition product

(5-1) Inhibition effect of viscosity increase due to gelatin

The gelatinized barley powder (4.5 g: average particle diameter 81.6 μm) was mixed with gelatin having a weight average molecular weight different from that shown in Table 12 as a viscosity modifier (1.5 g), and was 75 g in hot water at 85 to 95 ° C. The mixture was dissolved while stirring with a stirrer, and the viscosity of the solution was measured. The measurement of the viscosity is as described in the column of "Measurement method of viscosity" described above. Here, the weight average molecular weight is a value calculated by GPC analysis. Further, the gel strength is a value measured in accordance with the method set in JIS K6503-1996. That is, the surface of the gel prepared by cooling 6.67% of the gelatin solution at 10 ° C for 17 hours is 1/2. The load (g) required to press the (12.7 mm) diameter plunger to press 4 mm is the gel strength. As a control group, the viscosity of the solution which dissolved only the barley powder was measured, and it was 8570 mPas. The results are shown in Table 12 below.

As shown in Table 12, the gelatin having a weight average molecular weight of 50,000 to 200,000 was added, and the viscosity of the solution was lowered to about 4/100 to 15/100 as compared with the control group (viscosity: 8570 mPas). Further, compared with the gelatin derived from pig skin, the gelatin-derived gelatin has a tendency to suppress the increase in viscosity, and the effect of suppressing the increase in viscosity of the pig bone or bovine bone tends to be higher. Further, in comparison with the gelatin source and the gel strength and the effect of suppressing the increase in viscosity, the gelatin of the same source was used, and it was revealed that the gel strength was high and the effect of suppressing the viscosity increase was excellent.

(5-2) Inhibition effect of viscosity increase due to gelatin decomposition product

The gelatinized barley powder (5.0 g: average particle diameter 81.6 μm) was mixed with a gelatin decomposition product having a weight average molecular weight different from that shown in Table 13 below as a viscosity modifier (5.0 g), and heat at 85 to 95 ° C. 75 g of water was dissolved while stirring with a stirrer, and the viscosity of the solution was measured. The determination of viscosity is as The description of the column of "Measurement method of viscosity" above. Here, the weight average molecular weight is a value calculated by GPC analysis. The measurement results of the viscosity are shown in Table 13.

※All of them use gelatin decomposition products made from Xintian gelatin.

As shown in Table 13, the increase in the viscosity derived from the barley powder was suppressed by the addition of the gelatin decomposition product. In particular, by adding a gelatin decomposition product having a weight average molecular weight of 5,000 or more, an excellent viscosity increase inhibition effect is exhibited. Further, in the case of a weight average molecular weight of 20,000 (HBC-P20), the viscosity of the solution was lowered to about 1/100 as compared with the control group, showing an increasingly remarkable effect of suppressing the increase in viscosity.

Test Example 6. Inhibition effect derived from the slipperiness of barley powder

The CDC species of barley was subjected to far-infrared roasting at 180 ° C for 47 minutes and pulverized to obtain calcined barley powder. The particle size of the calcined barley powder obtained was passed through a standard sieve (opening 250 μm) prescribed in JIS Z8801 to adjust the particle diameter to 60 mesh channels. By baking the barley powder, the viscosity of the solution to be evaluated can be suppressed, and the sensory evaluation can be appropriately performed for the effect of suppressing the slipperiness caused by the substance blended with the barley powder. 20 g of the calcined barley powder thus obtained and the materials shown in the following Table 15 in Examples 6-1 to 6-4, Comparative Examples 6-1 to 10, and Reference Examples 6-1 to 6-4 (each 6g) In the obtained product, 240 g of hot water of 85 ° C to 95 ° C was added to prepare a uniformly stirred solution, and the sensory evaluation of the slippery feeling (five inspectors) was carried out.

In this test example, only the calcined barley powder (20 g) was added to hot water, and the person who stirred it was used as a reference for the relative evaluation of the feeling of slipperiness, and the score of the slippery feeling when eating this was 0. The situation in which the evaluation is divided into -1 or less is made to have a suppressed feeling of slipperiness. The evaluation criteria are shown in Table 14 below.

Five functional inspectors evaluated the slippery feel in the mouth (the stickiness in the mouth after eating) after the solution prepared as described above. The evaluation was carried out in accordance with the criteria shown in Table 14 below, based on the relative evaluation based on the solution containing only the roasted barley powder, and the average value was calculated from the total of the obtained scores. The results are shown in Table 15. Further, in addition to the sensory evaluation of the slipperiness, the viscosity of the sample was measured at a sample temperature of 60 ° C according to the above-described "method for measuring viscosity". Further, the amount of the viscosity modifier added is in a range which does not affect the performance of the viscosity due to the calcined barley flour.

As shown in Table 15 and Figure 3, containing highly branched cyclodextrin (DE less than 5), DE4 dextrin, acacia or gelatin (Examples 6-1 to 6-4), and barley powder The solution showed a significant inhibition of the slipperiness in the mouth at the time of eating. Also, in the case of DE4 dextrin, gelatin, gum arabic, The suppression effect of the slipperiness is more excellent. On the other hand, in each of the materials of Comparative Examples 6-1 to 6-10 and Reference Examples 6-1 to 6-4, neither of them could achieve a sufficient effect of suppressing the slipperiness, and among them, the texture was more strongly felt. Sensitive (for example, dextrin (DE9), dextrin (DE22), white granulated sugar, polytriglucose, gemin gum, guar enzyme decomposition product). Further, in the results of the measurement of the viscosity, there was 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 it was shown. The slippery sensation is exerted by highly branched cyclodextrin (DE less than 5), DE4 dextrin gum arabic and gelatin.

Formulation Example 1: Powdered Soup (fast food type)

Table 16 shows a formulation example of a powdered soup (fast food type).

According to the measurement method of the above viscosity, the above Table 16 is measured. The viscosity of the powdered soup 22.1g dissolved in 150g of hot water (85~95 °C) is 200~700mPas. Moreover, the slippery feeling in the mouth during eating was also suppressed.

Formulation Example 2: Powdered soup (fast food type)

Table 17 shows a formulation example of a powdered soup (fast food type).

The viscosity of the powdery soup of the formulation shown in the above Table 17 when dissolved in 150 g of hot water (85 to 95 ° C) was measured in the range of 200 to 700 mPas according to the above-described method for measuring the viscosity. Moreover, the slippery feeling in the mouth during eating was also suppressed.

Formulation Example 3: Powder Curry Sauce

Table 18 shows a formulation example of a powder curry paste.

The viscosity at the time of dissolving 23 g of the powdery curry paste of the formulation shown in the above Table 18 in 180 g of hot water (85 to 95 ° C) was measured according to the above-mentioned viscosity measurement method, and it was 500-2000 mPas. Also, when eating, the slippery feeling in the mouth is also suppressed.

Claims (17)

A food comprising a viscosity modifier and a barley powder, the viscosity modifier being selected from the group consisting of gelatin, dextrin below DE5, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, low viscosity At least one of the group consisting of low-viscosity galactoxyloglucan, gelatin decomposition product, gemin gum, whey protein, casein and casein salt. The food according to claim 1, wherein the viscosity adjusting agent is at least one selected from the group consisting of gelatin, dextrin of DE5 or less, and gum arabic. The food according to claim 1 or 2, wherein the viscosity adjusting agent is at least one selected from the group consisting of gelatin and dextrin having a DE5 or lower. The food according to any one of claims 1 to 3, wherein the barley powder content is 0.1 to 40% by weight when consumed. The food according to any one of claims 1 to 4, wherein the viscosity adjusting agent contains 1 part by weight or more based on 100 parts by weight of the barley powder. The food according to any one of claims 1 to 5, which is in the form of a liquid or a paste when consumed. The food according to any one of claims 1 to 6, which is in a liquid form when consumed, and has a viscosity of 1 to 1000 mPas at 40 ° C when consumed. The food of any one of claims 1 to 7, which is in a dry state. The food of claim 7, which is in the form of granules. The food of claim 7 or 8 is a fast-food soup. A food material comprising a viscosity modifier and a barley powder, the viscosity modifier being selected from the group consisting of gelatin, dextrin below DE5, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, low At least one substance selected from the group consisting of viscous hemi-helose dextran, gelatin decomposition product, gemin gum, whey protein, casein and casein salt. A viscosity adjusting agent for suppressing an increase in viscosity due to barley powder, characterized by comprising a dextrin selected from gelatin, DE5 or less, gum arabic, soy-soluble dietary fiber, polytriglucose, and hydroxy At least one substance selected from the group consisting of propylmethylcellulose, low-viscosity galacto-glucan, gelatin decomposition product, gemin gum, whey protein, casein, and casein salt. A method for adjusting the viscosity of a food containing barley powder, comprising the steps of: selecting from a gelatin, DE5 or lower dextrin, gum arabic, soybean water-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, low At least one substance selected from the group consisting of viscous hemi-helose dextran, gelatin decomposition product, gemin gum, whey protein, casein and casein salt is blended into a food containing barley powder. a dextrin selected from gelatin, DE5 or less, gum arabic, soy-soluble dietary fiber, polytriglucose, hydroxypropylmethylcellulose, low-viscosity galacto-glucose, gelatin decomposition, glutinous gum And use of at least one of the group consisting of whey protein, casein and casein salt, the substance being used to manufacture a viscosity modifier, and the viscosity is adjusted The whole agent is used to inhibit the increase in viscosity caused by barley powder. A food additive for suppressing slipperiness, which is used for suppressing a slippery feeling caused by consumption of barley powder, and characterized in that it comprises at least one selected from the group consisting of gelatin, DE5 or less, and gum arabic. substance. A method for inhibiting a slippery feeling caused by consumption of barley powder, comprising the steps of: blending at least one substance selected from the group consisting of gelatin, dextrin and gelatin, and gum arabic to a barley-containing powder Food. A use of at least one selected from the group consisting of gelatin, DE5 or less, and gum arabic, which is used for the manufacture of a food additive for suppressing slipperiness, and the food additive for suppressing slipperiness It is used to suppress the slipperiness caused by the consumption of barley powder.