PROBLEM TO BE SOLVED: To produce a pureed barley-processed food having excellent functionality (such as an emulsion similar action and a humectant action) while easily regulating the intensity of flavor and its componential ratio, and also having good usability.SOLUTION: Provided is a method for producing a barley-processed food comprising: an immersing step of immersing barley grains into water for a prescribed time a heating step of subjecting the barley grains subjected to the immersing step to heating treatment and swelling the heat grains so as to cover black strip wires present in the wheat grains a straining step of subjecting the swollen wheat grains to straining treatment and a mixing step of mixing the strain-treated product obtained by the straining step with a part of straining residue.COPYRIGHT: (C)2015,JPO&INPIT【課題】風味の強さや成分比を簡易に調整しつつ、機能性(乳化類似作用や保湿作用など)に優れかつ使い勝手のよいピューレ状の大麦加工食品を製造すること。【解決手段】大麦加工食品の製造方法が、大麦粒を所定の時間、水中に浸す浸漬工程と、前記浸漬工程を経た大麦粒を加熱処理し、前記大麦粒に存在する黒条線を包み込むように前記麦粒を膨らませる加熱工程と、前記膨らんだ麦粒を裏漉し処理する裏漉し処理工程と、前記裏漉し処理工程により得られる裏漉し処理物と裏漉し残渣の一部とを混合する混合工程と、を備える。【選択図】図1
