Barley contains food

Abstract

The present invention aims to provide a barley-containing food product with improved texture that requires no cooking, and a method for producing the same. [Solution] A barley-containing food according to one embodiment contains 3% by weight or more of fat, has a thickness of less than 2.5 mm and an area of ​​20 mm 2 The food contains barley that is as described above. The barley-containing food according to one embodiment contains barley that has a fat content of 3% by weight or more, a thickness of less than 2.5 mm, and a hardness of 1000 g / sec or less. The barley-containing food according to one embodiment contains barley that has a fat content of 3% by weight or more and a hardness of 700 g / sec or less. The barley-containing food according to one embodiment contains a fat content of 3% by weight or more and has an area of ​​23 mm 2 It contains barley as described above. The barley-containing food according to one embodiment contains barley that has a fat content of 3% by weight or more and a thickness of 2.0 mm or less.

Description

[Technical Field]

[0001] This invention relates to a barley-containing food product and a method for producing the same. [Background technology]

[0002] Barley is high in dietary fiber and contains a good balance of both insoluble and soluble dietary fiber. In particular, the majority of the soluble dietary fiber in barley is β-glucan, which acts as a fermentable dietary fiber that is fermented by intestinal bacteria and produces short-chain fatty acids. Health benefits of β-glucan have been reported, including suppression of blood cholesterol levels, suppression of blood sugar levels, improvement of the intestinal environment, and reduction of BMI.

[0003] Coupled with the growing health consciousness in recent years, the demand for barley is increasing. However, the preparation methods for barley as a staple food have been inconvenient due to the considerable time required before consumption. For example, Patent Document 1 discloses a rice-like food product for microwave cooking that shortens cooking time and provides a satisfying texture. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Patent No. 7454308 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] The present invention aims to provide a barley-containing food product with improved texture that requires no cooking, and a method for producing the same. [Means for solving the problem]

[0006] According to one embodiment of the present invention, the product contains 3% by weight or more of fat, has a thickness of less than 2.5 mm, and an area of ​​20 mm². 2 A barley-containing food product is provided, which contains barley as described above.

[0007] According to one embodiment of the present invention, a barley-containing food is provided, which contains barley that has a fat content of 3% by weight or more, a thickness of less than 2.5 mm, and a hardness of 1000 g / sec or less.

[0008] According to one embodiment of the present invention, a barley-containing food is provided, which contains barley having a fat content of 3% by weight or more and a hardness of 700 g / sec or less.

[0009] According to one embodiment of the present invention, the product contains 3% by weight or more of fat and has an area of ​​23 mm². 2 A barley-containing food product is provided, which contains barley as described above.

[0010] According to one embodiment of the present invention, a barley-containing food is provided, which contains barley that has a fat content of 3% or more by weight and a thickness of 2.0 mm or less.

[0011] The barley area is 23 mm 2 That's fine too.

[0012] The hardness of the barley may be 1500 g / sec or less.

[0013] The moisture content of the barley may be 6% by weight or less.

[0014] The damaged starch content may be 15% by weight or more.

[0015] According to one embodiment of the present invention, a method for producing a barley-containing food is provided, which includes flattening barley, adding water and heating it, and frying it.

[0016] Flattening may include crushing the barley to a thickness of less than 2.0 mm.

[0017] The process may further include soaking the barley in water before adding water and heating.

[0018] After adding water and heating, it may further include freezing the barley before frying.

[0019] Frying may be carried out at 130°C or lower under reduced pressure conditions.

Advantages of the Invention

[0020] According to the present invention, there are provided a barley-containing food that does not require cooking and has an improved texture, and a method for producing the same.

Brief Description of the Drawings

[0021] [Figure 1] Photographs of whole barley, pressed barley, and thinly pressed barley are shown. [Figure 2] Photographs of barley and the results of sensory evaluation according to Examples 1 to 4 and Comparative Examples 1 to 2 are shown. [Figure 3] Magnified photographs of the surface of barley according to Examples 3 to 4 and Comparative Example 2 are shown. [Figure 4] Magnified photographs of the cross-section of barley according to Examples 3 to 4 and Comparative Example 2 are shown. [Figure 5] The thickness of barley according to Examples 1 to 4 and Comparative Examples 1 to 2 is shown. [Figure 6] The area of barley according to Examples 1 to 4 and Comparative Examples 1 to 2 is shown. [Figure 7] The hardness of barley according to Examples 1 to 4 and Comparative Examples 1 to 2 is shown.

Modes for Carrying Out the Invention

[0022] Hereinafter, the barley-containing food and the method for producing the same according to the present invention will be described in detail. However, the barley-containing food and the method for producing the same of the present invention are not to be construed as being limited to the descriptions of the following embodiments and examples. Here, the barley-containing food of the present invention refers to a food containing barley.

[0023] Barley has a history of being consumed as a staple food around the world, much like bread or rice. However, with the spread of other grains such as wheat and rice, barley fell from its position as a staple food and became primarily used for brewing and animal feed. On the other hand, in recent years, the high nutritional value of barley has been attracting renewed attention. For this reason, the inventors developed a barley-containing food that can be stored for a long time and eaten without cooking by flattening the barley raw material, adding water, heating, and frying. As a result, the convenience and texture of the barley-containing food have been improved.

[0024] [barley] Barley includes glutinous barley and non-glutinous barley. Glutinous barley and non-glutinous barley are classified according to differences in their starch content. Glutinous barley mainly contains amylopectin, while non-glutinous barley contains amylose and amylopectin in a ratio of approximately 25:75. The barley used in this embodiment is not particularly limited as long as it is barley commonly used in food products, but non-glutinous barley is preferred.

[0025] Non-glutinous barley is classified into two-row barley (H. vulgare f. distichon), six-row barley (H. vulgare f. hexastichon), and hulless barley (Hordeum vulgare var. nudum Hook. f.) based on differences in the shape of the ear. The barley variety used in this embodiment is not particularly limited as long as it is a barley commonly used in food products, but six-row barley is preferred from the viewpoint of product quality (appearance). Furthermore, two or more types of these barleys may be used in combination.

[0026] The barley according to this embodiment contains fat in a range of at least 3% by weight. The fat content of the barley according to this embodiment may be 5% by weight or more, and may be 8% by weight or more, or 9% by weight or more, in order to improve the desired taste (e.g., umami) and shelf life. The fat content of the barley according to this embodiment may be 40% by weight or less, 30% by weight or less, or 20% by weight or less. By frying the barley according to this embodiment, the fat content can be increased to a range of 3% by weight or more, improving the umami and shelf life. The fat content of the raw barley may be around 1.6% by weight.

[0027] The barley according to this embodiment contains a moisture content of 6% by weight or less. Preferably, the moisture content of the barley according to this embodiment is 5% by weight or less, more preferably 2% by weight or less, and even more preferably 1% by weight or less. By containing a moisture content of 6% by weight or less, the barley according to this embodiment can be stored at room temperature for a long period of time, improving convenience and a crisp texture. The moisture content of the barley raw material may be around 12% by weight.

[0028] The thickness of the barley in this embodiment is preferably less than 2.5 mm, more preferably less than 2.4 mm, more preferably less than 2.3 mm, more preferably less than 2.2 mm, more preferably less than 2.1 mm, and even more preferably 2.0 mm or less. In this embodiment, the barley raw material is flattened, hydrated, heated, and fried, which changes the structure of the original barley raw material and improves the crisp texture.

[0029] The thickness of barley grains can be measured by known methods. For example, the thickness of barley grains can be measured using a dial gauge thickness gauge (manufactured by Teclock Co., Ltd., model number SM-112). The thickness of one grain of barley grain is measured at a time, randomly selected. To reduce measurement errors, the dial gauge stage should be inserted so that it covers the entire grain of barley, and its thickness should be measured. Outliers of 5% each from the maximum and minimum values ​​may be removed from the obtained results.

[0030] The area of ​​the barley in this embodiment is 20 mm². 2 It is preferable that the amount be greater than or equal to 23 mm 2 More preferably, the amount is 25 mm or more. 2 More preferably, the amount is greater than or equal to 27 mm. 2 More preferably, the amount is greater than or equal to 30 mm. 2 It is even more preferable that the above conditions are met. In this embodiment, the barley is flattened, hydrated, heated, and fried, which changes the structure of the original barley raw material and improves the crisp texture.

[0031] The area of ​​barley can be measured by known methods. For example, the area of ​​barley can be measured using a scanner (Canon Inc., CanoScan 5600F) and image analysis software (Satake Corporation, Grain Scanner Ver1.71, grain (excluding rice) mode). The area of ​​each grain of barley is measured by randomly selecting them. To reduce measurement errors, grains that are clearly not captured entirely should be manually removed. Outliers of 5% each from the maximum and minimum values ​​may be removed from the obtained results.

[0032] In this embodiment, the hardness of the barley is preferably 1500 g / sec or less, more preferably 1000 g / sec or less, and even more preferably 700 g / sec or less. In this embodiment, the barley raw material is flattened, hydrated, heated, and fried, which changes the structure of the original barley raw material and improves the crisp texture.

[0033] The hardness of barley can be measured by known methods. For example, the hardness of barley can be measured using a texture analyzer (Eikoh Seiki Co., Ltd., Texture Analyzer TA.XTplus) and a probe (HDP / BS (wedge-shaped knife), 3 mm thick, 60-degree tip angle). The hardness of the barley is measured, for example, with the test mode set to a compression test, test speed (before and during measurement): 0.5 mm / sec, test speed (return): 10 mm / sec, and strain: 90%, with the black stripe fixed downwards. The hardness of one grain of barley is measured individually from randomly selected grains. The hardness of the barley was calculated by taking the area of ​​the waveform from the initial step to the point where the force reached 10 g after the maximum peak. Outliers of 5% each from the maximum and minimum value sides may be excluded from the obtained results.

[0034] The damaged starch content of the barley according to this embodiment is preferably 15% by weight or more, more preferably 20% by weight or more, and even more preferably 30% by weight or more. In this embodiment, the barley is prepared by flattening the barley raw material, adding water and heating, and then frying, which damages the starch contained in the original barley raw material, making it possible to eat it without cooking.

[0035] The damaged starch content of barley can be measured according to AACC Method 76-31. Specifically, only the damaged starch contained in the barley is broken down into maltooligosaccharides and α-restricted dextrin using mold-derived α-amylase, and then broken down to glucose using amyloglucosidase, and the amount of glucose produced is quantified. Alternatively, it may be measured using a commercially available kit (for example, Starch Damage Assay Kit, model: K-SDAM, manufactured by Megazyme).

[0036] [Barley-containing foods] The barley-containing food according to this embodiment contains barley. In this embodiment, the barley-containing food preferably contains 1% by weight or more of barley per 100% by weight of the barley-containing food, more preferably 5% by weight or more, and even more preferably 10% by weight or more. By containing 1% by weight or more of barley in the barley-containing food according to this embodiment, consumers can enjoy a crispy texture and benefit from the health effects of barley.

[0037] Barley-containing foods may also contain other ingredients found in known foods. For example, binders, flavorings, powdered oils and fats, dextrin, starch, flavorings, emulsifiers, etc., may be appropriately selected and added.

[0038] The binding agent material is preferably one that acts as a binder to hold together the barley contained in the barley-containing food, and can be appropriately selected from, for example, corn syrup, honey, chocolate, etc.

[0039] The flavoring ingredients are preferably in powder form. For example, as a pre-flavoring, dried seaweed, acidulants, various fruit powders, and various spices can be used; as a middle flavoring, sucrose, lactose, glucose, reduced polysaccharide powders and other sweet sugar powders, whole skim milk, cheese powders and other dairy product powders, meat-related powders, fish and shellfish powders, and vegetable powders can be used; and as an after-flavoring, sesame, salt, acidulants, and various spices can be appropriately selected. In addition to the above flavoring ingredients, powdered components with little flavor, such as starches and whey, may also be included.

[0040] [Food] The food in this embodiment is a solid food, and is not particularly limited, but is preferably a food that can be eaten without cooking, such as cereal, cereal block, cereal bar, granola, energy bar / nutrition bar, confectionery, and instant food.

[0041] [Manufacturing method] The barley according to this embodiment is first sorted by a known method. The sorting method is not particularly limited, but for example, it may be passed through multiple sorting machines to remove foreign matter mixed in with the barley.

[0042] The barley according to this embodiment is then milled. The milling method is not particularly limited, but for example, the surface of the barley is scraped using a grinding stone. The outer husk is removed by scraping little by little in several stages so as not to break the grains.

[0043] The barley according to this embodiment is then flattened to make it thin. The method of flattening is not particularly limited, but for example, steam is applied to the barley as desired, and it is ground with rollers and stretched thinly. In addition to the above, another method of flattening is to use a pestle to beat and stretch it.

[0044] In this embodiment, the barley is flattened to a thickness of less than 2.0 mm. The thickness of the barley may be 1.3 mm or less, and it is more preferable to flatten it to 1.0 mm or less. Since the tissue of the flattened barley is destroyed, the damaged starch content in the barley increases.

[0045] The barley according to this embodiment may be subsequently hydrated and heated. The method of hydration and heating is not particularly limited, but for example, it may be soaked in water and steamed, or boiled without soaking in water. In addition to the above, the method of hydration and heating may also be, for example, rice cooking. For example, when soaking and steaming rolled barley as described later, the temperature is preferably 80°C or higher, more preferably 90°C or higher, and even more preferably 95°C or higher. The steaming time is preferably 5 minutes or more, more preferably 10 minutes or more, and even more preferably 15 minutes or more. For example, when boiling thin rolled barley as described later without soaking in water, the temperature is preferably 80°C or higher, more preferably 90°C or higher, and even more preferably 95°C or higher. The boiling time is preferably 30 seconds or more, more preferably 45 seconds or more, and even more preferably 1 minute or more. The starch in the hydrated and heated barley is gelatinized (α-gelatinized). Here, hydration and heating refer to heating while containing water, and include steaming, boiling, rice cooking, etc. However, the invention is not limited to this, and in this embodiment, the barley only needs to have its starch gelatinized (alpha-conjugated).

[0046] The barley according to this embodiment may be frozen. The freezing method is not particularly limited, but examples include slow freezing and rapid freezing. In the case of rapid freezing, it may be frozen at about -40°C for 40 minutes or more. In the case of slow freezing, it may be frozen at about -20°C overnight. Rapid freezing is more preferable for the barley according to this embodiment. Rapidly frozen barley is particularly excellent in improving its unique crisp texture because it can create many small ice crystals in its cells.

[0047] The barley according to this embodiment is then fried. The frying method is not particularly limited, but examples include atmospheric pressure frying and vacuum frying. Under atmospheric pressure conditions, for example, it may be fried at 160°C or higher for 1 minute or more. Under vacuum conditions, for example, it may be fried at 130°C or lower for 5 minutes or more. Vacuum frying is more preferable for the barley according to this embodiment. By frying the barley according to this embodiment, some of the water contained in the cells of the barley is replaced with fat, forming a layered structure described later, which can improve the crisp texture. Vacuum frying is particularly excellent in that it maintains the original color of the barley, improves the unique crisp texture, and preserves nutrients. By adding the fat originally contained in the barley raw material to the fat that has been replaced from water by frying, the numerical range of fat content of the barley according to this embodiment is reached.

[0048] In the embodiments described later, the inventors have found that numerous pores are formed inside the barley according to this embodiment. Although the detailed mechanism for achieving the effects of the present invention is unknown, by flattening the barley, adding water and heating it, and frying it, the original structure of the barley raw material changes, and numerous pores are formed inside the barley, and this structure can improve the crisp texture.

[0049] The barley-containing food according to this embodiment can be produced by mixing the barley described above. For example, it can be produced by mixing and stirring barley and flavorings together in a rotating tumbler, allowing the flavorings to adhere to the surface of the barley. However, the method of producing the barley-containing food can be appropriately selected depending on the barley and flavorings. The moisture content of the barley and flavorings may be adjusted in advance to be within the range of 6% by weight or less relative to 100% of their total weight. The fat content of the barley and flavorings may also be adjusted in advance to be within the range of 3% by weight or more relative to 100% of their total weight. Known adjustment methods can be used for these adjustments. In this way, a barley-containing food in which the flavorings are uniformly adhered to the surface of the barley can be produced.

[0050] It should be noted that the present invention is not limited to the embodiments described above, and can be modified as appropriate without departing from the spirit of the invention. [Examples]

[0051] The barley according to the present invention described above will be specifically explained using the following examples, comparative examples, etc.

[0052] Foreign matter and different types of grains were removed from the barley raw material (selection), and the outer husk and seed coat were removed using a barley milling machine (polishing) to obtain whole barley. The whole barley was heated with steam using a steam ejector and flattened using a flattening machine equipped with pressure rollers. By changing the degree of flattening, flattened barley with a thickness of approximately 1.3 mm was made into rolled barley, and flattened barley with a thickness of approximately 0.8 mm was made into lightly rolled barley. Photographs of whole barley, rolled barley, and lightly rolled barley are shown in Figure 1.

[0053] [Example 1] The rolled barley described above was soaked in water and steamed for 15 minutes to add water and heat it, and then depressurized and fried at 120°C for 18 minutes to obtain the barley of Example 1.

[0054] [Example 2] After adding water and heating the thinly rolled barley described above by boiling it for 1 minute and 20 seconds, the barley for Example 2 was obtained by vacuum frying at 120°C for 5 minutes.

[0055] [Example 3] The rolled barley described above was soaked in water and steamed for 15 minutes to add water and heat it, then frozen, and then vacuum-fried at 120°C for 5 minutes to obtain the barley of Example 3.

[0056] [Example 4] After adding water and heating the thinly rolled barley described above by boiling it for 1 minute, it was frozen and then vacuum-fried at 120°C for 5 minutes to obtain the barley of Example 4.

[0057] [Comparative Example 1] The above-mentioned whole barley was soaked in water and steamed for 15 minutes to add water and heat, and then depressurized and fried at 120°C for 17 minutes to obtain the barley of Comparative Example 1.

[0058] [Comparative Example 2] The above-mentioned whole barley was soaked in water and steamed for 15 minutes to add water and heat it, then frozen, and then vacuum-fried at 120°C for 5 minutes to obtain the barley for Comparative Example 2.

[0059] <Sensory evaluation> Sensory evaluations were conducted on the barley from Examples 1-4 and Comparative Examples 1-2. The sensory evaluation tests assessed the texture of the barley. Figure 2 shows photographs of the barley from Examples 1-4 and Comparative Examples 1-2, along with the results of the sensory evaluation tests. The sensory evaluation tests were commissioned to 11 panelists (with development experience of 7 years or more). A ◎ was used to indicate a light and crisp texture, a ○ to indicate a slightly hard and crunchy texture, and a × to indicate a very hard and gritty texture.

[0060] As shown in Figure 2, the barley used in Examples 1-4, which consisted of rolled barley and thinly rolled barley, had a lighter and easier-to-eat texture compared to the barley used in Comparative Examples 1-2, which consisted of whole barley. In particular, the barley used in Examples 2 and 4, which consisted of thinly rolled barley with a thin grain thickness before hydration and heating, was evaluated as having a lighter, crispier texture and being more delicious when fried, because the tissue was more effectively broken down by flattening. The barley used in Comparative Examples 1-2, which consisted of whole barley that was not flattened, was evaluated as being very hard and difficult to chew even when fried.

[0061] <Image Analysis> Image analysis was performed on the barley samples from Examples 3-4 and Comparative Example 2. The image analysis involved microscopic observation of the surface and cross-section of the barley.

[0062] Figure 3 shows magnified photographs of the surface (the side with black lines) of the barley for Examples 3-4 and Comparative Example 2. As shown in Figure 3, cracks were observed near the black lines in the barley of Examples 3-4, which used rolled barley and thinly rolled barley. No cracks were observed near the black lines in the barley of Comparative Example 2, which used whole barley.

[0063] Figure 4 shows magnified photographs of the barley cross-sections for Examples 3-4 and Comparative Example 2. The photographs of the barley cross-sections for Examples 3-4 and Comparative Example 2 were further binarized using an optimized image processing tool (MULTIIMAGETOOL, manufactured by System Infrontia Co., Ltd.). As shown in Figure 4, the barley of Examples 3-4, which used rolled barley and thinly rolled barley, showed that numerous fine pores formed a layered structure. The barley of Comparative Example 2, which used whole barley, showed less than one-tenth the number of pores.

[0064] <Evaluation of physical properties> Physical properties were evaluated for the barley from Examples 1-4 and Comparative Examples 1-2. The thickness, area, and hardness of the barley from Examples 1-4 and Comparative Examples 1-2 were measured.

[0065] Figure 5 shows the barley thickness for Examples 1-4 and Comparative Examples 1-2. The barley thickness for Examples 1-4 and Comparative Examples 1-2 was measured using a dial gauge thickness gauge (manufactured by Teclock Co., Ltd., model number SM-112). To reduce measurement errors, the dial gauge stage was inserted so that it covered the entire barley, and its thickness was measured. Figure 5 shows the data obtained by removing 5% outliers from the maximum and minimum values ​​of each randomly selected barley sample. Table 1 shows the mean value (mm), standard deviation, maximum value (mm), minimum value (mm), and number of measurements.

[0066] [Table 1]

[0067] As shown in Fig. 5 and Table 1, the barley of Examples 1 to 4 using pressed barley and thinly pressed barley had a smaller thickness than the barley of Comparative Examples 1 and 2 using whole barley. In particular, the barley of Examples 2 and 4 using thinly pressed barley with a thin thickness before water addition and heating was thinner due to flattening, and even when puffed by frying, the thickness of the barley was small. The barley of Comparative Examples 1 and 2 using whole barley without flattening had a small change in the thickness of the barley even when fried, and the thickness of the barley was large.

[0068] The areas of the barley according to Examples 1 to 4 and Comparative Examples 1 and 2 are shown in Fig. 6. The areas of the barley according to Examples 1 to 4 and Comparative Examples 1 and 2 were measured using a scanner (manufactured by Canon Inc., CanoScan5600F) and image analysis software (manufactured by Satake Corporation, Grain Scanner Ver1.71, mode for grains other than rice). In order to reduce the measurement error, those that clearly could not capture the entire grain were manually excluded. Among the measurement results of each randomly selected barley, the data obtained by excluding 5% of the outliers from the maximum value side and the minimum value side are shown in Fig. 6, and the average value (mm 2 ), standard deviation, maximum value (mm 2 ), minimum value (mm 2 ), and the number of measurements are shown in Table 2.

[0069]

Table 2

[0070] As shown in Fig. 6 and Table 2, the barley of Examples 1 to 4 using pressed barley and thinly pressed barley had a larger area than the barley of Comparative Examples 1 and 2 using whole barley. In particular, the barley of Examples 2 and 4 using thinly pressed barley with a large area before water addition and heating had a larger area due to flattening, and even when puffed by frying, the area of the barley was large. The barley of Comparative Examples 1 and 2 using whole barley without flattening had a small change in the area of the barley even when fried, and the area of the barley was small.

[0071] Figure 7 shows the hardness of the barley for Examples 1-4 and Comparative Examples 1-2. The hardness of the barley for Examples 1-4 and Comparative Examples 1-2 was evaluated using a texture analyzer (Texture Analyzer TA.XTplus, manufactured by Eikoh Seiki Co., Ltd.) and a probe (HDP / BS (wedge-shaped knife), 3 mm thick, 60-degree tip angle). The barley was placed on the stage with the black stripe facing downwards, and the center of the barley was pressed with the probe perpendicular to the black stripe. The area of ​​the waveform from the initial press to the point where the force reached 10 g after the maximum peak was calculated and defined as "hardness".

[0072] (Measurement conditions) Test mode: Compression test Test speed (before measurement, during measurement): 0.5 mm / sec Test speed (return): 10 mm / sec Strain: 90%

[0073] For each randomly selected barley sample, any measurement data without a peak was excluded. If the graph shape was clearly different from other measurement data, it was subjectively judged to be an anomaly (e.g., the sample was broken, or powder stuck between the stage and probe was measured) and excluded. Subsequently, 5% outliers were removed from both the maximum and minimum values ​​of the remaining data, as shown in Figure 7. The mean (g / sec), standard deviation, maximum value (g / sec), minimum value (g / sec), and number of measurements are shown in Table 3.

[0074] [Table 3]

[0075] As shown in Figure 7 and Table 3, the barley used in Examples 1-4, which utilized rolled barley and thinly rolled barley, was less hard than the barley used in Comparative Examples 1-2, which utilized whole barley. In particular, the barley used in Examples 2 and 4, which utilized thinly rolled barley with a thin grain thickness before hydration and heating, was less hard because the tissue was more effectively broken down by flattening. The barley used in Comparative Examples 1-2, which utilized whole barley without flattening, remained hard even after frying.

[0076] <Composition Evaluation> The composition of whole barley, rolled barley, thinly rolled barley, and barley from Examples 1-4 and Comparative Examples 1-2 was evaluated. The moisture content and damaged starch content of the barley from Examples 1-4 and Comparative Examples 1-2 were measured. Table 4 shows the moisture content and damaged starch content of the barley from Examples 1-4 and Comparative Examples 1-2.

[0077] [Table 4]

[0078] As shown in Table 4, the barley used in Examples 1-4, which utilized rolled barley and thinly rolled barley, had a lower moisture content compared to the barley used in Comparative Examples 1-2, which utilized whole barley. In particular, the barley used in Examples 2 and 4, which utilized thinly rolled barley with a thin grain thickness before hydration and heating, had a lower moisture content because the flattening process further damaged the tissue, and as a result, the frying process accelerated the evaporation of moisture. Furthermore, since the moisture content of the raw barley is approximately 12% by weight, the barley used in Examples 1-4 and Comparative Examples 1-2, which underwent processing, had an even lower moisture content compared to the raw barley.

[0079] As shown in Table 4, the barley used in Examples 1-4 and Comparative Examples 1-2, which underwent processing, contained more damaged starch compared to the raw barley material.

Claims

1. A barley-containing food that contains processed barley, The aforementioned processed barley is It contains 8% or more by weight of fat, The damaged starch content is 15% by weight or more. The hardness is 439 g / sec or higher. The overall thickness is less than 2.0 mm. Foods containing barley.

2. The area of ​​the processed barley is 23 mm². ２ The barley-containing food according to claim 1 is as described above.

3. The barley-containing food according to claim 1, wherein the hardness of the processed barley is 1500 g / sec or less.

4. The barley-containing food according to claim 1, wherein the moisture content of the processed barley is 2% by weight or less.

5. The barley-containing food according to claim 1, wherein the hardness of the processed barley is 685 g / sec or more.

6. The barley-containing food according to claim 1, wherein the processed barley has a damaged starch content of 20% by weight or more.

Images