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.本發明的目的係提供一種源自於大麥粉末之黏度上升獲得抑制的食品。即，從選自於由明膠、DE5以下的糊精、阿拉伯膠、大豆水溶性膳食纖維、聚三葡萄糖、羥丙甲基纖維素、低黏性半乳木葡聚糖(low-viscosity galacto-xyloglucan)、明膠分解物、哥地膠、乳清蛋白、酪蛋白及酪蛋白鹽所構成之群組中，選出至少1種物質作為黏度調整劑與大麥粉末組合使用，藉此可有效地抑制起因於大麥粉末之食品黏度上升。
