Importance

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Abstract

The present invention relates to a processed food or beverage composition containing a dextrin having the following characteristics (a) to (d): (a) the dextrin has a blue value within the range of 0.4 to 1.2, (b) having a gel strength of 4 N/cm.sup.2 or more as measured after being dissolved in distilled water at 80.degree. C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5.degree. C. for 24 hours, (c) having a viscosity of 100 mPas or less as measured after being dissolved in distilled water at 25.degree. C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 25.degree. C. for five minutes; and (d) the ratio (A/B) of the following gel strengths A and B being 2 or less: A: a gel strength (N/cm.sup.2) as measured after being dissolved in distilled water at 80.degree. C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5.degree. C. for 24 hours, and B: a gel strength (N/cm.sup.2) as measured after being dissolved in distilled water at 25.degree. C. to prepare a 30 wt % aqueous solution of the dextrin, and then being allowed to stand at 5.degree. C. for 24 hours. Examples of the processed food or beverage composition to which the present invention is directed include: fatty tissue substitutes; processed meat foods prepared using the fatty tissue substitutes in place of fat tissue; emulsion-like foods; emulsion foods; cheese-like foods; processed foods which are prepared using the cheese-like foods in place of cheeses; sugar confectioneries; and beverages.

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First Claim