Processed food composition containing a dextrin

PROBLEM TO BE SOLVED: To provide a dextrin-containing processed food composition having a variety of properties. SOLUTION: The dextrin-containing processed food composition is prepared by using dextrin having the following properties (a) to (d): (a) having the blue value of 0.4-1.2; (b) having the jelly strength of 4N/cm 2 or more when a 30 wt.% aqueous solution of the dextrin prepared with distilled water at 80°C is left at rest at 5°C for 24 hours; (c) having the viscosity of 100 mPa s or smaller at 25°C when a 30 wt.% aqueous solution of the dextrin prepared with distilled water at 25°C is left at rest at 25°C for 5 minutes; and (d) having ≤2 of the ratio between the jelly strength values A and B shown below (i.e., an A/B ratio): A is a jelly strength (N/cm 2 ) when a 30 wt.% aqueous solution of the dextrin prepared with distilled water of 80°C is left at rest at 5°C for 24 hours, and B is a jelly strength (N/cm 2 ) when a 30 wt.% aqueous solution of the dextrin prepared with distilled water of 25°C is left at rest at 5°C for 24 hours. The processed food composition includes: a fatty tissue substitute; processed meet food prepared using the fatty tissue substitute in place of fat; food like emulsified one; emulsified food; a cheese-like food; processed food prepared using the cheese-like food in place of cheese; sugar confectionery; and a beverage. COPYRIGHT: (C)2010,JPO&INPIT