FOODS CONTAINING GRAIN FLOUR AND METHOD FOR PRODUCING THE SAME

摘要

PROBLEM TO BE SOLVED: To obtain foods for controlling deterioration of palatability following a water transfer. SOLUTION: The foods (processed foods and food materials) are characterized in that grain flour is treated with a plant cell wall component-splitting enzyme, a functional fraction having >=5 wt.% and <=30 wt.% equilibrium water content at 25 deg.C and >=10 wt.% and <=50 wt.% glass transition water content at 25 deg.C is separated and the functional fraction in an amount of >=30 based on the total solid content of a part to cause deterioration of palatability is added to the part.