Dextrin-containing beverages

Abstract

The present invention aims to provide a novel means for suppressing the deterioration of the flavor of beverages. [Solution] A beverage containing two or more types of dextrin having different DE values, with DE values ​​ranging from 2 to 20.

Description

Technical Field

[0005] , , ,

[0001] The present invention relates to a beverage containing two or more types of dextrin. More specifically, the present invention relates to a beverage containing two or more types of dextrin with suppressed flavor deterioration.

Background Art

[0002] In beverages, flavor is one of the very important elements and characterizes the beverage. However, the flavor components contained in beverages are likely to change with time during distribution and storage after production, and thus it has been difficult in some cases to maintain the quality by causing flavor deterioration of the beverage. Conventionally, as a method for suppressing such flavor deterioration in beverages, it is known to incorporate vitamin C such as L-ascorbic acid or sodium L-ascorbate as an antioxidant into the beverage. However, in this field, there is still a strong desire for new means for suppressing flavor deterioration of beverages.

Summary of the Invention

Problems to be Solved by the Invention

[0003] An object of the present invention is to provide a new means for suppressing flavor deterioration of beverages.

Means for Solving the Problems

[0004] As a result of intensive studies to solve the above problems, the present inventors have found that by blending two or more types of dextrin having a DE (Dextrose Equivalent) value in the range of 2 to 20 and having different DE values into a beverage, deterioration of the flavor of the beverage can be suppressed.

[0005] The present invention is based on these new findings and includes the following inventions. [1] A beverage containing two or more types of dextrin having a DE value in the range of 2 to 20 and having different DE values. [2] The beverage of [1], wherein the two or more dextrins having different DE values ​​include one or more dextrins selected from group A having DE values ​​of 2 to 9, and one or more dextrins selected from group B having DE values ​​of 9 to 20 (however, no dextrins with a DE value of 9 are selected from both group A and group B). [3] The beverage according to [2], comprising one or more dextrins selected from group A and one or more dextrins selected from group B in a mass ratio of (group A:group B) 1:12 to 12:1. [4] Any of the beverages from [1] to [3], wherein the total amount of two or more dextrins having different DE values ​​is 0.01% by mass or more. [5] Any beverage containing fruit juice, either of the following [1] to [4]. [6] Any beverage from [1] to [5] that also contains 0.04% by mass or more of vitamin C. [7] Any beverage from [1] to [6] that also contains sugars at a concentration of 20% by mass or less. [8] Any beverage from [1] to [7] that also contains a high-intensity sweetener.

[0006] [9] A method for producing a beverage, comprising blending two or more types of dextrin having different DE values, with DE values ​​ranging from 2 to 20.

[10] The method for producing [9], wherein the two or more dextrins having different DE values ​​include one or more dextrins selected from group A having DE values ​​of 2 to 9, and one or more dextrins selected from group B having DE values ​​of 9 to 20 (however, dextrins with a DE value of 9 that are duplicated from group A and group B are not selected).

[11] A method for producing

[10] , comprising one or more dextrins selected from group A and one or more dextrins selected from group B, in a mass ratio of (group A:group B) 1:12 to 12:1.

[12] A method of manufacturing any of [9] to

[11] , comprising blending two or more dextrins having different DE values ​​in an amount such that their total amount is 0.01% by mass or more.

[13] Any of the methods described in [9] to

[12] , further comprising adding fruit juice.

[14] A method of manufacturing according to any of [9] to

[13] , further comprising adding 0.04% by mass or more of vitamin C.

[15] A method of manufacturing any of [9] to

[14] , further comprising adding sugars in an amount of 20% by mass or less.

[16] A method of manufacture according to any of [9] to

[15] , further comprising the addition of a high-intensity sweetener.

[0007]

[17] A method for suppressing deterioration of the flavor of a beverage, comprising blending two or more types of dextrin having different DE values, wherein the DE value is in the range of 2 to 20.

[18] The method of

[17] , wherein the two or more dextrins having different DE values ​​include one or more dextrins selected from group A having DE values ​​of 2 to 9, and one or more dextrins selected from group B having DE values ​​of 9 to 20 (however, dextrins with a DE value of 9 that are duplicated from both group A and group B are not selected).

[19] The method of

[18] , wherein one or more dextrins selected from group A and one or more dextrins selected from group B are included in a mass ratio of (group A:group B) 1:12 to 12:1.

[20] Any of the methods

[17] to

[19] , which involves blending two or more dextrins having different DE values ​​in an amount such that their total amount is 0.01% by mass or more.

[21] Any of the methods

[17] to

[20] , including further addition of fruit juice.

[22] Any of the methods in

[17] to

[21] , further comprising adding 0.04% by mass or more of vitamin C.

[23] Any of the methods

[17] to

[22] , further comprising adding sugars in an amount of 20% by mass or less.

[24] Any of the methods

[17] to

[23] , further comprising the addition of a high-intensity sweetener. [Effects of the Invention]

[0008] According to the present invention, a new means for suppressing the deterioration of the flavor of beverages can be provided. Furthermore, according to the present invention, it is possible to provide a beverage in which flavor deterioration is suppressed. [Modes for carrying out the invention]

[0009] The "DE (Dextrose Equivalent) value" is generally an indicator of how much starch has been broken down, and it shows the proportion of reducing sugars such as glucose produced when starch is hydrolyzed. All reducing sugars are converted to the amount of glucose, and the value is expressed as a weight percentage of the total dry solids. A higher DE value means that hydrolysis has progressed and the reducing sugar content is high, while a lower DE value means that the reducing sugar content is low. Therefore, the closer the DE value is to 100, the more hydrolysis has progressed and the closer it is to glucose, making it easier to impart sweetness to the food.

[0010] In this invention, "dextrin" is characterized by having a DE value in the range of 2 to 20. When the DE value of dextrin is within this range, the effect of suppressing the deterioration of beverage flavor achieved by this invention can be particularly easily recognized, which is preferable.

[0011] In the present invention, "dextrin" is also characterized by being two or more types of dextrin having different DE values. Hereinafter, "two or more types of dextrin having different DE values ​​and having DE values ​​in the range of 2 to 20" in the present invention may be simply referred to as "two or more types of dextrin having different DE values." In the present invention, by combining two or more dextrins having different DE values ​​and incorporating them into a beverage, it is possible to suppress the deterioration of the beverage's flavor during distribution and storage after manufacturing, and to maintain the quality of the beverage. Examples of deterioration of the beverage's flavor during distribution and storage after manufacturing include, but are not limited to, changes in flavor such as burnt odor and bitterness.

[0012] In the present invention, the selection of "two or more dextrins having different DE values" is not particularly limited as long as the DE values ​​are in the range of 2 to 20, and any two or more can be selected.

[0013] While not particularly limited, in the present invention, two or more dextrins having different DE values ​​may include one or more dextrins selected from Group A having DE values ​​of 2 to 9 and one or more dextrins selected from Group B having DE values ​​of 9 to 20 (however, dextrins with a DE value of 9 that are selected from both Group A and Group B are not selected). Selecting dextrins from Group A and Group B in this way is preferable as it allows for the efficient selection of two or more dextrins having different DE values ​​that can be used in the present invention. Preferably, in the present invention, two or more dextrins having different DE values ​​may include a dextrin with a DE value of 4 (Group A) and a dextrin with a DE value of 9 (Group B), a dextrin with a DE value of 4 (Group A) and a dextrin with a DE value of 18 (Group B), or a dextrin with a DE value of 9 (Group A) and a dextrin with a DE value of 18 (Group B).

[0014] Furthermore, the two or more dextrins having different DE values ​​in the present invention may include, in addition to or instead of, two or more dextrins selected from group A and group B respectively, two or more dextrins selected from group A having DE values ​​of 2 to 9.

[0015] Furthermore, the two or more dextrins having different DE values ​​in the present invention may include two or more dextrins selected from Group A and Group B, respectively, and / or, in addition to, or instead of, two or more dextrins selected from Group A, respectively, two or more dextrins selected from Group B having a DE value of 9 to 20.

[0016] In addition, when the dextrin has a DE value within a predetermined range (for example, in the product catalog of dextrin, etc., when the DE value is not shown as a single numerical value but within a predetermined numerical range), the selection of "two or more types of dextrins having different DE values" means that two or more types of dextrins having different DE values within the "predetermined range" can be selected, and preferably two or more types of dextrins having different DE values with non-overlapping "predetermined ranges" can be selected.

[0017] Also, for two or more types of dextrins having different DE values in the present invention, "two or more types" can be two types, three types, four types, five types, six types, seven types, eight types, or more types. However, since the effects of the present invention can be obtained even when using two types of dextrins, two types are preferred.

[0018] The blending amount of each of the two or more types of dextrins having different DE values in the beverage of the present invention is not particularly limited as long as the above effects are achieved. For example, when including two or more types of dextrins respectively selected from the above Group A and Group B, the blending amount of each dextrin is in a mass ratio (dextrin of Group A: dextrin of Group B) within the range of 1:12 to 12:1 (this range includes, for example, 1:11 to 11:1, 1:10 to 10:1, 1:9 to 9:1, 1:8 to 8:1, 1:7 to 7:1, 1:6 to 6:1, and 1:5 to 5:1), and preferably within the range of 1:4 to 4:1 (this range includes, for example, 1:3 to 3:1, 1:2 to 2:1, or 1:1) because a higher effect can be obtained.

[0019] In the present invention, the type of dextrin is not limited. For example, white dextrin, yellow dextrin, British gum, enzymatically modified dextrin, acid-modified dextrin, roasted dextrin, acid-added roasted dextrin, enzymatically decomposed dextrin, acid-decomposed dextrin, heat-modified dextrin, resistant dextrin, reduced resistant dextrin, reduced dextrin, etc. can be appropriately used as needed. Further, the raw material of dextrin is not particularly limited, and examples thereof include corn, waxy corn, wheat, rice, glutinous rice, potato, sweet potato, tapioca, and the like.

[0020] The beverage of the present invention can contain 0.01% by mass or more, for example, 0.1% by mass or more, preferably 0.5% by mass or more, more preferably 1% by mass or more, still more preferably 1.5% by mass or more of two or more types of dextrins (total amount) having different DE values with respect to 100 parts by mass of the beverage. The upper limit is not particularly limited, but can be, for example, 20% by mass or less, 10% by mass or less, or 5% by mass or less. The content range of two or more types of dextrins (total amount) having different DE values in the beverage of the present invention can be represented by using two numerical values respectively selected from the above lower limit and upper limit numerical values. For example, the content can be an amount appropriately selected from the range of 0.01 to 20% by mass, preferably 0.1 to 10% by mass, more preferably 1 to 10% by mass, or still more preferably 1.5 to 5% by mass with respect to 100 parts by mass of the beverage. By containing two or more types of dextrins (total amount) having different DE values in the beverage of the present invention in the amount within the above range, it is possible to suppress the deterioration of the flavor in the beverage of the present invention, which is preferable.

[0021] The beverage of the present invention may further contain fruit juice as needed. In the present invention, "fruit juice" refers to straight juice, concentrated juice, clear juice, cloudy juice, etc., extracted from fruit, and can be appropriately selected and used depending on the desired beverage form. When the beverage of the present invention contains fruit juice, the fruit juice content can be 1% by mass or more in terms of straight juice equivalent per 100 parts by mass of the beverage, for example, 2% by mass or more, 3% by mass or more, 4% by mass or more, or 5% by mass or more. The upper limit is not particularly limited, but can be, for example, approximately 99.9% by mass or less, 70% by mass or less, 50% by mass or less, 30% by mass or less, or 20% by mass or less. The range of fruit juice content in the beverage of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, in the present invention, the fruit juice content can be an amount appropriately selected from the range of 1 to approximately 99.9% by mass, preferably 2 to 70% by mass, more preferably 3 to 30% by mass, or even more preferably 5 to 20% by mass, per 100 parts by mass of the beverage. Examples of fruit juices include, but are not limited to, citrus fruits (lemon, orange, navel orange, grapefruit, lime, blackcurrant, sudachi, kabosu, yuzu, mandarin orange, kumquat, mandarin, Iyokan, ponkan, Hyuganatsu, Hassaku, Amanatsu, Shikuwasa, etc.), kiwi fruit, passion fruit, pineapple, peach, mango, strawberry, blueberry, blackberry, raspberry, lychee, apricot, plum, cherry, grape, melon, apple, muscat, and banana. Fruit juices with a relatively strong acidity are preferred for use in the present invention, and among these, citrus fruit juices are preferred, with lemon juice being particularly preferred. In the present invention, one type of fruit juice may be used, or a combination of multiple types of fruit juices may be used.

[0022] The beverage of the present invention may further contain vitamin C as needed. In the present invention, "vitamin C" also includes its salts. In the present invention, "salts" are not particularly limited as long as they are permissible as food and beverages, but examples include, but are not limited to, alkali metal salts such as sodium, potassium, and lithium, alkaline earth metal salts such as magnesium and calcium, ammonium salts, substituted ammonium salts, etc. The beverage of the present invention can contain 0.04% by mass or more of vitamin C per 100 parts by mass of the beverage, for example, 0.07% by mass or more, preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.5% by mass or more, and there is no particular upper limit, but for example it can be 2.5% by mass or less, 2% by mass or less, or 1.5% by mass or less. The range of vitamin C content in the beverage of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, in the present invention, the vitamin C content can be appropriately selected from the range of 0.04 to 2.5% by mass, preferably 0.07 to 2% by mass, more preferably 0.1 to 2% by mass, or even more preferably 0.2 to 1.5% by mass, per 100 parts by mass of the beverage. By including vitamin C in the beverage of the present invention in the above range, it is preferable that the daily intake of vitamin C of 100 mg or more, as defined by the "Nutrient Reference Intake (2015 Edition)," can be easily and efficiently consumed. Note that the vitamin C content specified in the present invention refers to the total amount of vitamin C added separately from the vitamin C contained in the fruit juice when the beverage of the present invention contains fruit juice.

[0023] The beverage of the present invention may further contain sugars as needed. Examples of sugars include, but are not limited to, sucrose, granulated sugar, glucose, fructose, maltose, lactose, sucrose, galactose, trehalose, fructooligosaccharides, lactofructooligosaccharides, galactooligosaccharides, isomaltoligosaccharides, linear oligosaccharides, honey, brown sugar, black sugar, and rare sugars. The sugar content in the beverage of the present invention is not particularly limited, but preferably, sugars can be contained in an amount of 20% by mass or less, for example, 15% by mass or less, preferably 10% by mass or less, and more preferably 8% by mass or less, per 100 parts by mass of the beverage. The lower limit is not particularly limited, but for example, it can be 0% by mass or more, 0.1% by mass or more, or 1% by mass or more. The range of sugar content in the beverage of the present invention can be expressed using two numerical values ​​selected from the above upper and lower limits. For example, in the present invention, the sugar content can be appropriately selected from the range of 0 to 20% by mass, preferably 0 to 10% by mass, and more preferably 0 to 8% by mass, per 100 parts by mass of the beverage. Particularly preferably in the present invention, the beverage of the present invention does not contain sugars. By including sugars in the above range in the beverage of the present invention, it is possible to prepare low-calorie or calorie-free beverages, which is preferable.

[0024] The beverage of the present invention may further contain a high-intensity sweetener as needed. Examples of high-intensity sweeteners include, but are not limited to, saccharin, aspartame, acesulfame potassium, sucralose, neotame, advantame, alitame, stevia, glycyrrhizin, thaumatin, etc. The amount of high-intensity sweetener in the beverage of the present invention can be appropriately selected depending on the desired beverage form and the type of high-intensity sweetener used. For example, it can be 0.001% by mass or more, preferably 0.003% by mass or more, more preferably 0.007% by mass or more, and even more preferably 0.01% by mass or more per 100 parts by mass of the beverage. There is no particular upper limit, but for example, it can be 0.2% by mass or less, 0.1% by mass or less, or 0.05% by mass or less. The range of the content of the high-intensity sweetener in the beverage of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, in the present invention, the content of the high-intensity sweetener can be appropriately selected from the range of 0.001 to 0.2% by mass, preferably 0.003 to 0.1% by mass, more preferably 0.007 to 0.1% by mass, or even more preferably 0.01 to 0.05% by mass, per 100 parts by mass of the beverage.

[0025] The beverage of the present invention may, in addition to two or more dextrins having different DE values ​​and the other components mentioned above, further contain, as necessary, raw materials and additives commonly used in the manufacture of beverages. Such raw materials and additives are not particularly limited, but may include: vegetable juices (tomato, carrot, cabbage, eggplant, celery, Chinese cabbage, radish, kale, watercress, spinach, parsley, beet, pumpkin, lettuce, asparagus, etc.), acidulants (citric acid, lactic acid, malic acid, phosphoric acid, succinic acid, tartaric acid, phytic acid, gluconic acid, fumaric acid, acetic acid, etc.), flavorings (natural or synthetic, e.g., limonene, curene, styrene, etc.), colorants (e.g., marigold pigment, caramel pigment, gardenia pigment, safflower pigment, carotenoid pigment, anthocyanin pigment, Yellow No. 4, etc.), antioxidants, seasonings, vitamins other than vitamin C (e.g., Examples of ingredients include vitamins A, B1, B2, B6, B12, D, E, K, niacin, pantothenic acid, folic acid, biotin, etc.), minerals, pH adjusters, stabilizers, emulsifiers, thickeners (e.g., pectin, gelatin, carrageenan, xanthan gum, locust bean gum, agar, methylcellulose, guar gum, tara gum, glucomannan, gum arabic, gellan gum, alginic acid, etc.), sugar alcohols (e.g., erythritol, sorbitol, mannitol, maltitol, xylitol, etc.), etc., which can be appropriately selected and blended according to the desired form and type of beverage, and within a range that does not hinder the desired effects of the present invention.

[0026] The beverage of the present invention can take any form, for example, soft drinks, carbonated drinks, jelly drinks, fruit juice drinks, vegetable drinks, milk-containing drinks, lactic acid bacteria drinks, dairy drinks, wine, alcoholic beverages, non-alcoholic drinks, vinegar drinks, fruit vinegar, coffee, coffee drinks, tea drinks, black tea drinks, sports drinks, powdered drinks, etc. (but is not limited to these). In addition to general beverages, the beverage of the present invention may also include health functional foods (foods for specified health uses (including conditionally specified health uses), nutrient function foods, and functional foods), and health foods, etc.

[0027] The beverage of the present invention may be provided in a form contained in a suitable container such as a can (e.g., a steel can, aluminum can, tin can, etc.), a bottle, a plastic container (e.g., a PET bottle, etc.), a paper container, or a pouch (i.e., a packaged beverage). In the present invention, the capacity of the container is not particularly limited, but it is preferably 100 to 2000 mL, and more preferably 100 to 500 mL.

[0028] The beverage of the present invention can be manufactured by blending and mixing water with two or more dextrins having different DE values ​​in predetermined amounts, and, if necessary, fruit juice, vitamin C, sugars, high-intensity sweeteners, and other raw materials and additives. All components may be mixed together, or they may be added separately or sequentially in any combination (the order does not matter) and then mixed.

[0029] The manufacturing method of the present invention may further include steps such as a sterilization step, a heat treatment step, a cooling step, a filtration step, and / or a packaging step (these steps are not listed in order of implementation). The sterilization step may be performed before filling the beverage into containers or after filling the containers. Examples of heat treatment methods include, but are not limited to, hot water / steam heating sterilization, low-temperature pasteurization, high-temperature sterilization, ultra-high temperature sterilization (UHT sterilization), and retort sterilization.

[0030] The present invention also relates to a method for suppressing the deterioration of the flavor of a beverage, characterized in that, in the manufacture of the beverage, two or more types of dextrin having different DE values ​​in the range of 2 to 20 are blended. According to this method, the deterioration of the flavor of the beverage during distribution and storage after manufacture can be suppressed. In the present invention, the beverage, the manufacture of the beverage, and the blending of the two or more types of dextrin having different DE values ​​are as defined for the beverage of the present invention above. The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Examples]

[0031] Experiment 1: Confirmation of the effects of combining two types of dextrin. (1) Preparation of beverages According to the composition shown in Table 1 below, each component was added and mixed, then subjected to heat sterilization (temperature at the cold spot equivalent to 65°C for 10 minutes or more), and finally filled into bottles to produce bottled beverages using different types of dextrin (Examples 1-4, Comparative Examples 1-3). Three types of dextrin with different DE values ​​were used: TK-16 (DE value 18; Matsutani Chemical Industry Co., Ltd.), HANA-75 (DE value 9; Matsutani Chemical Industry Co., Ltd.), and PineDix #100 (DE value 4; Matsutani Chemical Industry Co., Ltd.).

[0032] In the following tables, the amounts of each component are expressed in "parts by mass".

[0033] The resulting bottled beverages were stored at 55°C for 12 days, then refrigerated and used for sensory evaluation.

[0034] (2) Sensory evaluation A sensory evaluation was conducted by four well-trained professional panelists, who evaluated the flavor of each beverage on a five-point scale. The control sample consisted of beverages prepared and stored at 4°C for 12 days. 5: Has a flavor equivalent to the control. 4: There are slight differences in flavor compared to the control, but the product is still enjoyable to drink. 3: While there are differences in flavor compared to the control, the product is still enjoyable to drink. 2: There is a change in flavor compared to the control, but it is within an acceptable range. 1: The flavor has changed significantly compared to the control, making it unacceptable as a product.

[0035] (3) Results The results of the sensory evaluation are shown in Table 1 below. In beverages containing two types of dextrin with different DE values, it was confirmed that flavor deterioration during storage was suppressed and a good flavor was maintained (Examples 1-4). In particular, it was confirmed that flavor deterioration was especially suppressed when combined with the dextrin with the lowest DE value among the three types of dextrin (Examples 3 and 4). On the other hand, in beverages containing only one type of dextrin, flavor deterioration during storage was not suppressed, and off-flavors such as burnt odor and bitterness were detected, confirming that the quality of the product could not be maintained (Comparative Example 1-3).

[0036] [Table 1]

[0037] Experiment 2: Confirmation of degradation suppression effect (1) Preparation of beverages According to the composition shown in Table 2 below, each component was added and mixed, then subjected to heat sterilization (temperature at the cold spot equivalent to 65°C for 10 minutes or more), and finally filled into bottles to produce packaged beverages (Example 5, Comparative Examples 4-6) with different formulations of dextrin (TK-16 (DE value 18), HANA-75 (DE value 9)), fruit juice (concentrated lemon juice), vitamin C (L-ascorbic acid, sodium L-ascorbate), and acidulant (trisodium citrate, citric acid (anhydrous)).

[0038] The resulting bottled beverages were stored at 55°C for 12 days, then refrigerated and used for sensory evaluation.

[0039] (2) Sensory evaluation Sensory evaluations of each beverage were conducted in the same manner as in Experiment 1 above.

[0040] (3) Results The results of the sensory evaluation are shown in Table 2 below. Similar to Experiment 1 above, in beverages containing two types of dextrin with different DE values, flavor deterioration during storage was suppressed (Example 5, Comparative Example 5). Furthermore, even in beverages that did not contain fruit juice or vitamin C, flavor deterioration during storage was suppressed in beverages containing two types of dextrin (Example 5, Comparative Example 5). These results suggest that the effect of suppressing flavor deterioration by combining two types of dextrin is based on a masking effect on the beverage as a whole, rather than the suppression of deterioration of specific raw materials such as fruit juice, vitamin C, or dextrin.

[0041] [Table 2]

[0042] Experiment 3: Confirmation of the effects of two types of dextrin with different formulation ratios. (1) Preparation of beverages According to the compositions shown in Table 3 below, each component was added and mixed, then subjected to heat sterilization (temperature at the cold spot equivalent to 65°C for 10 minutes or more), and finally filled into bottles to produce bottled beverages with different blending ratios of two types of dextrin (TK-16 (DE value 18), HANA-75 (DE value 9)) (Examples 6-9, Comparative Example 7).

[0043] The resulting bottled beverages were stored at 55°C for 12 days, then refrigerated and used for sensory evaluation.

[0044] (2) Sensory evaluation Sensory evaluations of each beverage were conducted in the same manner as in Experiment 1 above.

[0045] (3) Results The results of the sensory evaluation are shown in Table 3 below. The suppression of flavor deterioration was confirmed when the blending ratio of the two types of dextrin was in the range of at least 1:12 to 12:1 (DE value 18:DE value 9) by mass (Examples 6-9). In particular, a higher effect was confirmed when the blending ratio of the two types of dextrin was in the range of 1:4 to 4:1 (DE value 18:DE value 9) by mass (Examples 7, 8).

[0046] [Table 3]

[0047] Experiment 4: Confirmation of the effects of two types of dextrin in beverages containing sugars. (1) Preparation of beverages According to the composition shown in Table 4 below, each component was added and mixed, then subjected to heat sterilization (temperature at the cold spot equivalent to 65°C for 10 minutes or more), and finally filled into bottles to produce a containerized beverage containing sugars (sugar (granulated sugar)) (Example 10, Comparative Example 8).

[0048] The resulting bottled beverages were stored at 55°C for 12 days, then refrigerated and used for sensory evaluation.

[0049] (2) Sensory evaluation Sensory evaluations of each beverage were conducted in the same manner as in Experiment 1 above.

[0050] (3) Results The results of the sensory evaluation are shown in Table 4 below. Generally, sugars can enhance flavor and mask off-flavors. Therefore, even in a beverage containing one type of dextrin (Comparative Example 8), suppression of flavor deterioration during storage was confirmed. Furthermore, it was confirmed that even in such a sugar-containing beverage, further suppression of flavor deterioration during storage could be achieved by adding two types of dextrin (Example 10).

[0051] [Table 4]

[0052] Based on these results, it was confirmed that flavor deterioration during storage can be suppressed in various beverages by incorporating at least two types of dextrin with different DE values.

Claims

1. A beverage containing two or more types of dextrin, each having a DE (Dextrose Equivalent) value in the range of 2 to 20 and possessing different DE values.

2. The beverage according to claim 1, wherein the two or more dextrins having different DE values ​​include one or more dextrins selected from group A having a DE value of 2 to 9, and one or more dextrins selected from group B having a DE value of 9 to 20 (however, dextrins with a DE value of 9 that are duplicated from group A and group B are not selected).

3. The beverage according to claim 1, comprising one or more dextrins selected from group A and one or more dextrins selected from group B in a mass ratio of (group A:group B) 1:12 to 12:

1.

4. The beverage according to claim 1, wherein the total amount of two or more dextrins having different DE values ​​is 0.01% by mass or more.

5. The beverage according to claim 1, further containing fruit juice.

6. The beverage according to claim 1, further containing 0.04% by mass or more of vitamin C.

7. The beverage according to claim 1, further containing sugars in an amount of 20% by mass or less.

8. The beverage according to claim 1, further comprising a high-intensity sweetener.

9. A method for producing a beverage, comprising blending two or more types of dextrin having different DE values ​​within the range of 2 to 20.

10. A method for suppressing deterioration of the flavor of a beverage, comprising blending two or more types of dextrin having different DE values ​​within the range of 2 to 20.

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