Flavor enhancers for food and beverages, and food and beverages containing flavor enhancers.

Abstract

To provide a flavor enhancer that is effective in suppressing unpleasant tastes or odors in food and beverages and improving their flavor without adversely affecting the original taste of the food and beverages, as well as food and beverages in which unpleasant tastes or odors are suppressed and / or food and beverages in which the flavor is improved. [Solution] According to the present invention, a flavor enhancer for food and beverages is provided, which comprises a carbohydrate composition containing isomaltomegaly sugar.

Description

Technical Field

[0001] The present invention relates to a flavor improver for food and drink products, including a saccharide composition containing isomaltooligosaccharide, and to food and drink products containing the flavor improver. Further, the present invention relates to a method for improving the flavor of food and drink products, which includes adding a flavor improver to food and drink products.

Background Art

[0002] Many food and drink products are provided for the purpose of maintaining and promoting health, which contain specific active ingredients. Examples of these active ingredients include vitamins, minerals, polyphenols, proteins, peptides, amino acids, and extracts derived from plants. These active ingredients are expected to have a wide range of health effects, such as antioxidant effects, anti-inflammatory effects, blood pressure lowering effects, improvement of immune function, and enhancement of fat burning. Therefore, with the increasing health consciousness, the demand for food and drink products containing these ingredients has been increasing year by year.

[0003] However, these active ingredients often have specific tastes and flavors, and in some cases, they may have unpleasant tastes such as bitterness, astringency, sourness, and pungency. In addition, these ingredients may often produce unpleasant odors such as a medicinal odor, a metallic odor, and a burnt odor due to sterilization treatment. Unpleasant tastes and odors may impair the palatability of food and drink products and may be factors that reduce the acceptability of consumers.

[0004] Furthermore, from the perspective of increasing the added value of food and drink products, not only suppressing unpleasant tastes and odors, but also the importance of technologies for improving the flavor inherent in food and drink products themselves has been increasing. Improving the flavor means making the aroma and taste felt when consuming food and drink products more strongly felt, which directly leads to an improvement in the palatability of food and drink products and also contributes to product differentiation.

[0005] To suppress unpleasant tastes and odors, methods for adjusting the taste, such as adding sweeteners or flavorings, are known. Japanese Patent Publication No. 2006-280254 (Patent Document 1) discloses a method for suppressing the bitterness and / or astringency of catechins using a flavor modifier containing branched 3-4 sugars as an active ingredient. However, since the sweetness of sugars increases with lower molecular weight and decreases with higher molecular weight, the addition of sweetness is unavoidable by including a large amount of low-molecular-weight 3-4 sugars, and its use has been limited to low-sweet foods and beverages such as green tea drinks. Moreover, this publication discloses, as a test example, that branched 3-4 sugars have an effect of suppressing bitterness and astringency, and points out that these effects are not observed in branched sugars with a degree of polymerization of 5 or higher.

[0006] Japanese Patent Publication No. 2007-117087 (Patent Document 2) discloses a method using high-intensity sweeteners and sugar alcohols. However, there was a problem that the sweetness and bitter aftertaste of the high-intensity sweeteners impaired the flavor of the food and beverage itself. In particular, since the addition of sweetness is undesirable in green tea beverages, there is a desire to reduce bitterness and astringency without adding sweetness. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2006-280254 [Patent Document 2] Japanese Patent Publication No. 2007-117087 [Overview of the project] [Problems that the invention aims to solve]

[0008] The present invention aims to provide a flavor enhancer that is effective in suppressing unpleasant tastes or odors in food and beverages and improving their flavor without adversely affecting the original taste of the food and beverages, as well as food and beverages in which unpleasant tastes or odors are suppressed and / or food and beverages in which the flavor is improved. [Means for solving the problem]

[0009] The inventors have found that a carbohydrate composition containing isomaltomegaly sugar is effective in suppressing unpleasant tastes or odors and improving the flavor of food and beverages, without adversely affecting the original taste of the food. This invention is based on this finding.

[0010] The present invention provides the following inventions. [1] A flavor enhancer for food and beverages, comprising a carbohydrate composition containing isomaltomegaly sugar. [2] The flavor enhancer according to [1], wherein the carbohydrate composition satisfies the following (A), (B), (C), and (D): (A) The ratio of α-1,6 bonds to total glycosidic bonds is 60% or more. (B) The content of carbohydrates with a degree of polymerization of 1 and 2 relative to the total carbohydrates is 12% by mass or less. (C) The content of carbohydrates with a degree of polymerization of 3 to 9 is 30% by mass or more relative to the total carbohydrates. (D) The content of carbohydrates with a degree of polymerization of 10 or more is 50% by mass or more of the total carbohydrates. [3] The flavor enhancer described in [1] or [2], wherein the content of carbohydrates with a degree of polymerization of 31 or higher relative to the total carbohydrates is 10% by mass or less. [4] A flavor enhancer according to any one of [1] to [3], wherein the content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates is 50% by mass or less, and the content of carbohydrates with a degree of polymerization of 10 or more relative to the total carbohydrates is 70% by mass or less. [5] Food and beverages containing any one of the flavor enhancers described in [1] through [4]. [6] A method for improving the flavor of food and beverages, comprising adding a carbohydrate composition described in any one of [1] to [4] to food and beverages. A method for producing food or beverages with improved flavor, comprising adding a carbohydrate composition described in any one of [1] to [4] to food or beverages. [8] Carbohydrate compositions containing isomaltomegalycosaccharides that satisfy (A), (B), (C), and (D): (A) The ratio of α-1,6 bonds to total glycosidic bonds is 60% or more. (B) The content of carbohydrates with a degree of polymerization of 1 and 2 relative to the total carbohydrates is 12% by mass or less. (C) The content of carbohydrates with a degree of polymerization of 3 to 9 is 30% by mass or more relative to the total carbohydrates. (D) The content of carbohydrates with a degree of polymerization of 10 or more is 50% by mass or more of the total carbohydrates. [9] The carbohydrate composition according to claim 8, wherein the content of carbohydrates with a degree of polymerization of 31 or higher relative to the total carbohydrates is 10% by mass or less.

[10] The carbohydrate composition according to [8] or [9], wherein the content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates is 50% by mass or less and the content of carbohydrates with a degree of polymerization of 10 or more relative to the total carbohydrates is 70% by mass or less. [Modes for carrying out the invention]

[0011] The following description of the present invention may be based on representative embodiments and specific examples, but the present invention is not limited to such embodiments. In this specification, numerical ranges represented by "~" mean a range that includes the numbers written before and after "~" as the lower and upper limits.

[0012] The flavor enhancer of the present invention can be used to improve the flavor of food and beverages. Here, "flavor" refers to the aroma and taste perceived when food or beverages are consumed. "Flavor improvement" means improving unpleasant odors and tastes of food and beverages, and / or making the flavor more strongly perceived. In one embodiment, the flavor enhancer of the present invention can improve the flavor of food and beverages by adding richness, depth of flavor, body, and milkiness. In another embodiment, the flavor enhancer of the present invention can improve the flavor by masking unpleasant tastes or odors, thereby enhancing the original taste and smell of food and beverages.

[0013] The flavor enhancer of the present invention, when used in combination with sweeteners or acidulants, can create a deep, complex flavor without monotonous sweetness or sourness. When combined with fragrances, it can harmonize the overall flavor of food and beverages, providing a natural and balanced taste.

[0014] Furthermore, the flavor improver of the present invention can mitigate unpleasant odors such as burnt odors that occur when food and drink products containing a sweetener are subjected to heat sterilization. Due to this effect, even in food and drink products that require a heating process, deterioration of the flavor can be suppressed and the product quality can be maintained.

[0015] In addition, the flavor improver of the present invention can suppress the bitterness characteristic of high-intensity sweeteners, thereby, for example, improving the taste balance of food and drink products containing high-intensity sweeteners or making the sweetness more natural and pleasant.

[0016] For example, when the food and drink product to be added is a dairy-flavored food and drink product, the flavor improver of the present invention can be referred to as a dairy flavor improver. When the food and drink product to be added is a fruit juice-containing food and drink product, the flavor improver of the present invention can be referred to as a fruitiness improver. When the food and drink product to be added is a food and drink product that appeals for richness, the flavor improver of the present invention can be referred to as a richness flavor improver. The flavor improver of the present invention can improve the flavor by masking unpleasant tastes or odors in food and drink products. The flavor improver of the present invention can be referred to as an unpleasant taste or odor masking agent.

[0017] In the present invention, "flavor" can be divided into three categories according to the timing when the taste is felt after ingestion of food and drink products, and these are called pre-taste, mid-taste, and after-taste in chronological order. In the present invention, the pre-taste means the flavor felt immediately after putting the food or drink into the mouth, the mid-taste means the flavor felt from after the pre-taste until swallowing the food or drink, and the after-taste means the flavor remaining after swallowing the food or drink.

[0018] In the present invention, masking or suppressing unpleasant tastes or odors in food and drink products means reducing unpleasant tastes or odors felt due to the components of food and drink products.

[0019] Unpleasant tastes include tastes that cause stress when chewed and swallowed in the oral cavity, such as bitterness, astringency, sourness, pungency, astringent taste, metallic taste, iron taste, saltiness, herbal taste, energy drink taste, greasiness, etc. Unpleasant odors include, for example, protein odor, soybean odor, vitamin odor, metallic odor, iron odor, fishy odor, sour odor, sulfur odor, retort odor, burnt odor, paper odor, chemical odor, lipid oxidation odor, alcohol odor, herbal odor, grease odor, energy drink odor, etc., which cause stress when chewed and swallowed in the oral cavity. In this specification, an unpleasant odor refers to an odor felt in the nasal cavity from the back of the throat when held in the mouth or swallowed. Note that the origin of the unpleasant taste and unpleasant odor is not particularly limited.

[0020] As used in this specification, "isomaltooligosaccharide" is defined as a saccharide having a degree of polymerization of 10 to 100 in which glucose is bonded in a bonding mode including an α-1,6 glucoside bond. As used in this specification, "isomaltooligosaccharide" is defined as a saccharide having a degree of polymerization of 3 to 9 in which glucose is bonded in a bonding mode including an α-1,6 glucoside bond.

[0021] The flavor improver for food and drink of the present invention contains, as a constituent, a saccharide composition containing isomaltooligosaccharide (sometimes referred to as "the saccharide composition of the present invention" in this specification). The saccharide composition of the present invention may further contain isomaltooligosaccharide.

[0022] The saccharide composition of the present invention can contain, as a constituent, a saccharide composition satisfying the following conditions (A), (B), (C) and (D): (A) The ratio of α-1,6 bonds to all glycosidic bonds is 60% or more. (B) The content of saccharides having a degree of polymerization of 1 and 2 with respect to all saccharides is 12% by mass or less. (C) The content of saccharides having a degree of polymerization of 3 to 9 with respect to all saccharides is 30% by mass or more. (D) The content of saccharides having a degree of polymerization of 10 or more with respect to all saccharides is 50% by mass or more.

[0023] The flavor enhancer of the present invention, comprising the carbohydrate composition of the present invention, is effective in suppressing unpleasant tastes or odors in food and beverages and improving the flavor of food and beverages, as described later, and has the effect of not adversely affecting the original taste of the food. The effect of the flavor enhancer provided by the present invention on suppressing unpleasant tastes or odors in food and beverages and / or improving the flavor of food and beverages can be evaluated by sensory evaluation tests by panelists or by instrumental measurements (taste recognition device, taste sensor).

[0024] The carbohydrate composition of the present invention is characterized by containing carbohydrates with a high ratio of α-1,6 glycosidic bonds, specifically, carbohydrates in which the ratio of α-1,6 bonds in the total glycosidic bonds (glycosidic bonds constituting all carbohydrates) is 60% or more. In order to further exhibit the function of the flavor enhancer of the present invention in suppressing unpleasant tastes or odors in food and beverages and / or improving the flavor of food and beverages, the ratio of α-1,6 bonds in the total glycosidic bonds is preferably 65% ​​or more, and more preferably 70% or more.

[0025] A preferred embodiment of the carbohydrate composition of the present invention provides a carbohydrate having a high proportion of α-1,6 bonds and a high proportion of α-1,4 bonds in glycosidic bonds other than α-1,6 bonds, which are present to a certain extent. Such a carbohydrate composition is one in which the ratio of α-1,6 bonds to total glycosidic bonds is 60-99% and the ratio of α-1,4 bonds to glycosidic bonds other than α-1,6 bonds is 80% or more. More preferably, the ratio of α-1,6 bonds to total glycosidic bonds is 60-90% and the ratio of α-1,4 bonds to glycosidic bonds other than α-1,6 bonds is 80% or more. Particularly preferred is one in which the ratio of α-1,6 bonds to total glycosidic bonds is 60-83% and the ratio of α-1,4 bonds to glycosidic bonds other than α-1,6 bonds is 80% or more. Specific examples of such carbohydrate compositions include the dextran-producing enzyme reaction products and their fractionated products, which will be discussed later.

[0026] As described above, the carbohydrate composition of the present invention is mainly composed of α-1,6 and α-1,4 bonds, and may also contain α-1,2 or α-1,3 bonds. However, even when these α-1,2 or α-1,3 bonds are present, their proportion of the total glycosidic bonds remains very small.

[0027] The carbohydrate composition of the present invention may contain carbohydrates with degrees of polymerization (DP) 1 and 2, but the content thereof is 12% by mass or less relative to the total carbohydrates. In order to further exhibit the function of the flavor enhancer of the present invention in suppressing unpleasant tastes or odors in food and beverages and / or improving the flavor of food and beverages, the content of carbohydrates with degrees of polymerization 1 and 2 relative to the total carbohydrates can preferably be 11% by mass or less, 10% by mass or less, 9% by mass or less, or 8% by mass or less. Since the flavor enhancer of the present invention can exert its effect even if the carbohydrate composition of the present invention does not substantially contain carbohydrates with degrees of polymerization 1 and 2, the lower limit of the content of carbohydrates with degrees of polymerization 1 and 2 relative to the total carbohydrates can be 0% by mass.

[0028] The content of carbohydrates with a degree of polymerization of 3 to 9 in the carbohydrate composition of the present invention can be 30% by mass or more, preferably 35% by mass or more, relative to the total carbohydrates. The content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates can be 50% by mass or less, preferably 45% by mass or less.

[0029] The content of carbohydrates with a degree of polymerization of 10 or higher in the carbohydrate composition of the present invention can be 50% by mass or more, preferably 55% by mass or more, relative to the total carbohydrates. The content of carbohydrates with a degree of polymerization of 10 or higher relative to the total carbohydrates can be 70% by mass or less.

[0030] The content of carbohydrates with a degree of polymerization of 10 to 30 in the carbohydrate composition of the present invention can be 50% by mass or more, preferably 55% by mass or more, relative to the total carbohydrates. The content of carbohydrates with a degree of polymerization of 10 to 30 relative to the total carbohydrates can be 70% by mass or less.

[0031] Since the carbohydrate composition of the present invention may be able to exert the function of suppressing unpleasant tastes or odors in food and beverages and / or improving the flavor of food and beverages by containing carbohydrates with a degree of polymerization of 3 to 9 and / or carbohydrates with a degree of polymerization of 10 to 30, the carbohydrate composition of the present invention may contain a mixture of carbohydrates with a degree of polymerization of 3 to 9 and carbohydrates with a degree of polymerization of 10 to 30, the content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates in the carbohydrate composition may be 30% by mass or more, and the content of carbohydrates with a degree of polymerization of 10 to 30 relative to the total carbohydrates may be 50% by mass or more. In a particular embodiment, the upper limit of the content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates and the upper limit of the content of carbohydrates with a degree of polymerization of 10 to 30 relative to the total carbohydrates may both be 100% by mass.

[0032] The carbohydrate composition of the present invention contains 60% by mass or more of carbohydrates with a degree of polymerization of 3 to 30 relative to the total carbohydrates. In order to further exhibit the function of the flavor enhancer of the present invention in suppressing unpleasant tastes or odors in food and beverages and / or improving the flavor of food and beverages, the content of carbohydrates with a degree of polymerization of 3 to 30 relative to the total carbohydrates can preferably be 70% by mass or more, more preferably 80% by mass or more, and even more preferably 90% by mass or more. The upper limit of the content of carbohydrates with a degree of polymerization of 3 to 30 relative to the total carbohydrates can be 100% by mass.

[0033] The carbohydrate composition of the present invention may contain carbohydrates with a degree of polymerization of 31 or higher, but the amount thereof is 10% by mass or less of the total carbohydrates. Even if the carbohydrate composition of the present invention does not substantially contain carbohydrates with a degree of polymerization of 31 or higher, the flavor enhancer of the present invention can exert its function of suppressing unpleasant tastes or odors in food and beverages and / or improving the flavor of food and beverages; therefore, the lower limit of the content of carbohydrates with a degree of polymerization of 31 or higher relative to the total carbohydrates can be 0% by mass.

[0034] The carbohydrate composition of the present invention is not particularly limited in its origin or manufacturing method as long as it has predetermined properties, but for example, the reaction product of a dextran-producing enzyme or its fractionated product can be used as the carbohydrate composition. Specifically, the reaction product of a dextran-producing enzyme or its fractionated product can be obtained by appropriately reacting a starch hydrolysate with a dextran-producing enzyme to obtain a desired degree of polymerization composition, or by subjecting it to fractionation treatment (e.g., membrane fractionation, chromatographic fractionation, precipitation fractionation, etc.) as needed to increase the content of carbohydrates with a degree of polymerization of 10 or more. In other words, the reaction product of a starch hydrolysate with a dextran-producing enzyme or its fractionated product can be used as the carbohydrate composition. The origin of the starch hydrolysate used as the substrate is not particularly limited, but for example, corn starch, potato starch, wheat starch, rice starch, sweet potato starch, and tapioca starch can be used. As the dextran-producing enzyme, an enzyme derived from acetic acid bacteria can be used, and it is preferable to use dextrin dextranase derived from Gluconobacter oxydans.

[0035] Regarding the production conditions for the carbohydrate composition of the present invention using the dextran-producing enzyme, those skilled in the art can set conditions that will yield the carbohydrate composition of the present invention. For example, it can be obtained by adding 0.01 to 10 U / g of dextrin dextranase derived from Gluconobacter oxidans to a 5 to 50% by mass partial hydrolysate solution of starch, reacting at pH 3 to 6 and 30 to 60°C for 10 to 80 hours, and then purifying by decolorization, desalting, etc. Furthermore, the yield of the target composition can be improved by adding α-amylase, isoamylase, pullulanase, etc., during the reaction. For example, a more desired carbohydrate composition can be obtained by adding 0.001 to 1 mg / g of α-amylase, 20 to 2000 U / g of isoamylase, 0.02 to 2 mg / g of pullulanase, and dextrin dextranase together.

[0036] As described above, the carbohydrate composition of the present invention can use a dextran-producing enzyme reaction product or a fractionated product thereof. Accordingly, the present invention provides a method for producing a flavor improver, which includes the steps of reacting a starch hydrolysate with a dextran-producing enzyme to produce an enzymatic reaction product, and optionally subjecting the reaction product to a fractionation treatment.

[0037] When all the carbohydrates contained in the carbohydrate composition of the present invention are composed of glucose, the carbohydrate composition of the present invention can be described as a glucose polymer composition.

[0038] The flavor enhancer of the present invention can be added to various foods and beverages to mask unpleasant tastes or odors in those foods and beverages.

[0039] The flavor enhancer of the present invention can be added to foods and beverages containing catechins, such as beverages containing high concentrations of catechins and catechin-containing nutritional supplements, to suppress the astringency derived from catechins. The flavor enhancer of the present invention can also be added to foods and beverages containing polyphenols to suppress the bitterness and / or astringency derived from polyphenols.

[0040] The flavor enhancer of the present invention can be added to nutritional supplements containing peptides to suppress the bitterness and / or astringency of the peptides.

[0041] The flavor enhancer of the present invention can be added to food and beverages containing high-intensity sweeteners to suppress bitterness and astringency. Examples of high-intensity sweeteners include acesulfame potassium (acesulfame K), sucralose, stevia, and aspartame.

[0042] The flavor enhancer of the present invention can be added to milk protein-containing foods and beverages such as protein supplements and protein drinks to suppress the bitterness of milk proteins such as casein and whey.

[0043] The flavor enhancer of the present invention can be added to soy protein-containing foods and beverages such as soy milk, soy milk beverages, soy protein nutritional supplements, and soy protein drinks to suppress the bitterness and / or astringency of soy protein.

[0044] The flavor enhancer of the present invention can be added to protein-containing foods and beverages to suppress the bitterness and astringency of milk protein and soy protein, regardless of whether they are milk protein or soy protein. Furthermore, the flavor enhancer of the present invention can suppress the bitterness, astringency, and protein odor of milk protein and soy protein, whether the protein-containing food and beverage is a beverage (including liquid, gel, or highly viscous liquid) or a solid food (tablets, capsules, granules, powder (when consumed as is), bars, cookies, gummies, candies).

[0045] The flavor enhancer of the present invention can be added to foods and beverages containing potassium lactate to suppress bitterness and / or astringency derived from potassium lactate.

[0046] The flavor enhancer of the present invention can be added to vitamin-fortified foods and beverages to suppress bitterness derived from, for example, pantothenic acid, vitamin B1, B2, and vitamin B6.

[0047] The flavor enhancer of the present invention can be added to mineral-containing foods and beverages to suppress bitterness, sourness, saltiness, and / or astringency derived from minerals. Examples of minerals include potassium chloride and magnesium chloride.

[0048] The flavor enhancer of the present invention can be added to iron-containing foods and beverages to suppress the metallic taste.

[0049] The flavor enhancer of the present invention, when added to amino acid-containing foods and beverages, can suppress bitterness and / or astringency derived from branched-chain amino acids (BCAAs) and astringency derived from essential amino acids (EAAs).

[0050] The flavor enhancer of the present invention can be added to retort foods and beverages to suppress retort odors, including lipid oxidation odors.

[0051] The flavor enhancer of the present invention can be added to various foods and beverages, including milk-flavored foods and beverages, to improve the flavor of said foods and beverages.

[0052] The flavor enhancer of the present invention can be added to caffeine-containing foods and beverages, such as coffee drinks, to suppress bitterness.

[0053] The flavor enhancer of the present invention can suppress the herbal odor when added to foods and beverages containing herbal medicines. Herbal odor refers to the bitterness, astringency, and characteristic odor derived from herbal medicines.

[0054] The flavor enhancer of the present invention, when added to alcoholic beverages, can suppress alcohol odors, including those caused by fusel oil-derived aromas and shochu-like aromas, which are the source of bitterness, irritation, off-flavors, and pungent odors.

[0055] The flavor enhancer of the present invention can suppress the bitterness of hops when added to hop-containing beverages.

[0056] The flavor enhancer of the present invention can suppress the grassy taste when added to green juice. In this specification, green juice refers to the juice of green vegetables such as kale, cabbage, spinach, and komatsuna, or young barley grass, as well as a powdered liquid (green vegetables etc. blended in a blender), or a dried and powdered juice or powdered liquid.

[0057] Nutritional foods often exhibit complex unpleasant odors and tastes due to oiliness (stickiness, heavy mouthfeel, heavy flavor) derived from edible oils and fats, iron-like taste, bitterness, astringency, and harshness derived from minerals, bitterness and astringency derived from vitamins, and sourness, astringency, and harshness derived from whey protein and dairy products. The flavor enhancer of the present invention can suppress these unpleasant odors and tastes when added to nutritional foods.

[0058] Energy drinks exhibit a complex unpleasant odor and taste due to bitterness, astringency, and sourness derived from high-intensity sweeteners, vitamins, and caffeine, as well as artificial chemical odors. The flavor enhancer of the present invention can suppress these unpleasant odors and tastes when added to energy drinks.

[0059] Sports drinks exhibit a complex unpleasant odor and taste due to bitterness and astringency derived from high-intensity sweeteners (acesulfame K, sucralose), bitterness, astringency, and sourness derived from minerals (potassium chloride, calcium lactate, magnesium chloride), and bitterness and astringency derived from amino acids (leucine, valine, isoleucine). The flavor enhancer of the present invention can suppress this unpleasant odor and taste when added to sports drinks.

[0060] In food and beverages, carbohydrates that can be used in combination with the flavor enhancer of the present invention include isomerized sugar, sugar, isomaltulose, isomaltoligosaccharide, maltooligosaccharide, nigerooligosaccharide, glucooligosaccharide-containing syrup, and dextrin. Dietary fibers that can be used in combination with the flavor enhancer of the present invention include indigestible glucan, polydextrose, inulin, and indigestible dextrin. Food additives that can be used in combination with the flavor enhancer of the present invention include cyclodextrin (CD), flavorings, high-intensity sweeteners (acesulfame K, sucralose, aspartame), acidulants, bittering agents, and emulsifiers.

[0061] The "milk-flavored food and beverage" of the present invention refers to food and beverages having a milk flavor, and includes not only food and beverages containing milk components such as dairy products (e.g., milk), but also food and beverages in which a milk flavor is imparted by flavorings or the like instead of milk components, i.e., food and beverages that do not contain milk components. "Milk flavor" refers to the flavor and richness such as sweetness obtained from milk. Examples of milk-flavored food and beverages include milk beverages, dairy beverages, lactic acid beverages, lactic acid bacteria beverages, café au lait, café latte, cocoa, adjusted soy milk, soy milk beverages, almond milk, oat milk, rice milk, coconut milk, whipped cream, pudding, almond tofu, condensed milk, ice cream, ice milk, lacto ice, white sauce, yogurt, butter, cheese, milk tea, matcha latte, and dressings. From the viewpoint of the effects of the present invention, it is preferable that the milk-flavored food and beverage is a food or beverage containing animal milk, and it is also preferable that it is a milk-flavored beverage.

[0062] Examples of food and beverages to which the flavor enhancer of the present invention is added include the following: • Non-alcoholic beverages (fruit juice beverages, fruit juices, vegetable juices, carbonated drinks, isotonic drinks, amino acid drinks, sports drinks, coffee, café au lait, cocoa drinks, tea drinks, energy drinks, non-alcoholic beer, non-alcoholic chuhai, non-alcoholic cocktails, near-water, flavored water, whey protein drinks, beverages containing high-intensity sweeteners (acesulfame K), high-catechin green tea beverages, plant-based beverages such as soy milk and oat milk, jelly drinks (including complete nutritional jelly)) and alcoholic beverages (beer, sparkling wine, liqueurs, shochu, chuhai, sake, wine, fruit wine, cocktails, distilled spirits, etc.) • Frozen desserts such as ice cream, popsicles, sherbet, shaved ice, frappé, frozen yogurt, jelly, pudding, bavarian cream, mizuyokan, and complete nutritional jelly. • Syrups such as corn syrup, fruit preserves, shaved ice syrup, chocolate syrup, and caramel syrup. • Pastes such as flower paste, peanut paste, fruit paste, buttercream, and custard cream. • Jams such as marmalade, fruit sauce, blueberry jam, strawberry jam, and confiture. • Breads such as sliced ​​bread, rolls, brioche, steamed buns, sweet bean paste buns, cream buns, croissants, pastries, and chocolate buns. • Baked goods such as biscuits, crackers, cookies, waffles, muffins, sponge cakes, pies, pound cakes, financiers, and madeleines. • Western-style confectionery such as cream puffs, donuts, chocolate, chewing gum, caramel, nougat, candy, and gummies. Japanese sweets such as senbei, arare, okoshi, gyuhi, mochi, manju, daifuku, uiro, anko, kintama, castella, and candy. • Various condiments such as soy sauce, fish sauce, miso, hishio (fermented soybean paste), mayonnaise, salad dressing, sanbaizu (vinegar-based sauce), tempura dipping sauce, noodle dipping sauce, Worcestershire sauce, tonkatsu sauce, oyster sauce, ketchup, yakitori sauce, yakiniku sauce, marinade, sweeteners, powdered syrup, vinegar, sushi vinegar, curry roux, Chinese seasoning mix, stew mix, soup base, dashi stock, compound seasonings, mirin (sweet rice wine), new mirin (sweet rice wine), sesame sauce, ponzu (citrus-based sauce), table salt, table sugar, and other seasonings. • Pasta sauces, meat sauces, tomato sauces, white sauces, demi-glace sauces, curry sauces, Hayashi sauces, gravy sauces, hamburger sauces, salsa sauces, steak sauces, and other sauces. Pickles such as nukazuke, kasuzuke, misozuke, fukujinzuke, bettarazuke, narazuke, senmaizuke, umeboshi, and asazuke. Pickling mixes such as pickled daikon radish mix, pickled napa cabbage mix, and kimchi mix. • Meat products such as ham, bacon, sausage, hamburgers, meatballs, fillings for Chinese steamed buns, dumplings, minced meat cutlets, and shumai. Fish products such as fish ham, fish sausage, kamaboko, chikuwa, and dried fish. • Various delicacies such as salted sea urchin, dried mullet roe, salted seafood, fermented sushi, pickled kelp, dried squid, and dried fish flakes. Tsukudani (simmered food) made from ingredients such as seaweed, wild vegetables, dried squid, small fish, and shellfish. • Prepared foods such as boiled beans, boiled fish, potato salad, and kelp rolls. • Bottled and canned goods such as dairy products, fish, meat, fruits, and vegetables. Cloth for deep-frying tempura, tonkatsu, fritters, karaage, tatsuta-age, croquettes, cream croquettes, fried horse mackerel, fried shrimp, minced meat cutlets, fried chicken, etc. Udon, soba, Chinese noodles, pasta, glass noodles, rice vermicelli, dumpling wrappers, Chinese steamed bun wrappers, shumai wrappers, and other types of noodles and wrappers. Instant foods such as pudding mix, pancake mix, instant juice, instant coffee, instant sweet red bean soup, instant soup, instant cocoa, and instant noodles. • Dairy products such as yogurt and cheese • Plant-based foods such as soy milk yogurt, soy meat, and oat milk ice cream. • Liquid diets, nursing care foods, therapeutic foods, nutritional supplements Sports drinks, sports foods, sports jelly, energy drinks, energy bars

[0063] The amount of the flavor enhancer of the present invention added to food and beverages can be appropriately adjusted depending on the flavor to be improved. The lower limit of the amount of the flavor enhancer of the present invention added to food and beverages can be 0.1% by mass, 0.5% by mass, 1% by mass, or 2% by mass, and the upper limit (less than or equal to) can be 50% by mass, 30% by mass, or 15% by mass. These lower and upper limits can be combined arbitrarily, and the range of the above-mentioned addition amounts can be, for example, 0.1 to 50% by mass, 0.1 to 40% by mass, 0.1 to 30% by mass, or 0.5 to 15% by mass. In this invention, when referring to the amount of the flavor enhancer added to food and beverages, it means the value calculated based on the mass of the solid content of the flavor enhancer.

[0064] The amount of the flavor enhancer of the present invention added to food and beverages can be determined based on the amount of the carbohydrate composition of the present invention contained in the flavor enhancer of the present invention added to the food and beverages. In this case, the lower limit of the amount of the carbohydrate composition of the present invention added can be 0.1% by mass or 1% by mass, and the upper limit (less than or equal to) can be 50% by mass, 40% by mass, 30% by mass, 20% by mass, 15% by mass, or 5% by mass. These lower and upper limits can be combined arbitrarily, and the range of the above-mentioned addition amounts can be, for example, 0.1 to 50% by mass or 0.1 to 5% by mass.

[0065] There are no particular restrictions on when the flavor enhancer of the present invention may be added to food and beverages; it may be added as an ingredient during manufacturing, added during manufacturing, or added after manufacturing.

[0066] According to another aspect of the present invention, a food or beverage containing the carbohydrate composition of the present invention is provided. Examples of food or beverages of the present invention include food or beverages to which the flavor enhancer of the present invention is to be added, and can be implemented in accordance with the description relating to the flavor enhancer of the present invention.

[0067] According to another aspect of the present invention, a method for producing food and beverages with improved flavor is provided, which includes adding the carbohydrate composition of the present invention. Examples of food and beverages produced by the production method of the present invention include food and beverages to which the flavor enhancer of the present invention is to be added, and the production method of the present invention can be carried out in accordance with the description relating to the flavor enhancer of the present invention.

[0068] According to another aspect of the present invention, a method for improving the flavor of food and beverages is provided, which includes adding the carbohydrate composition of the present invention. Examples of food and beverages whose flavor is improved by the flavor improvement method of the present invention include food and beverages to which the flavor improving agent of the present invention is added, and the flavor improvement method of the present invention can be carried out in accordance with the description relating to the flavor improving agent of the present invention. [Examples]

[0069] The present invention will be described more specifically based on the following examples, but the present invention is not limited to these examples. In this specification, when the proportion of carbohydrates is referred to, it means the proportion determined based on the mass of the solid components. Unless otherwise specified, DP indicates the degree of polymerization, and DE (dextrose equivalent) indicates the glucose value.

[0070] Example 1: Sample preparation and sugar composition analysis Manufacturing of Sample A A 30% (w / w) DE6.5 corn starch liquefaction solution was adjusted to a temperature of 53°C and pH 6.0. To this solution, 0.03 U / g of dextrin dextranase derived from Gluconobacter oxydans, 0.1 mg / g of α-amylase (Clistase L-1, manufactured by Amano Enzyme Co., Ltd.), 200 U / g of isoamylase derived from Myroides odoratus, and 0.2 mg / g of pullulanase (Pululanase "Amano" 3, manufactured by Amano Enzyme Co., Ltd.) were added and the mixture was reacted for 40 hours. This solution was then heated to 80°C, and 0.1 mg / g of α-amylase (Clistase L-1, manufactured by Amano Enzyme Co., Ltd.) was added and allowed to react for 0.5 hours. After the reaction, the solution was purified by conventional methods. Sample A was obtained by the above procedure. Sample A was prepared as an example of a flavor enhancer according to the present invention.

[0071] Analysis method The sugar composition was calculated using HPLC. The glycosidic bond composition was: 1 The peak area was calculated from the 1H NMR spectrum. The NMR was performed after dissolving the sample in heavy water. The sugar composition analysis results and α-1,6 bond ratio analysis results for sample A are shown in Tables 1 and 2, respectively.

[0072] The HPLC conditions were as follows: Column: MCI GEL CK02AS (20 x 250 mm, manufactured by Mitsubishi Chemical Corporation) Column temperature: 80℃ Flow rate: 0.7ml / min Eluent: Purified water

[0073] [Table 1] [Table 2]

[0074] Furthermore, in sample A, more than 80% of the glycosidic bonds other than α-1,6 bonds were α-1,4 bonds.

[0075] The method for measuring the activity of the enzyme used in Example 1 is described below. <Dextrin Dextranase> 0.5 mL of 20 mM p-NP-α-G1 (p-nitrophenol, Tokyo Chemical Industry Co., Ltd.) was mixed with 0.4 mL of 200 mM sodium acetate buffer (pH 4.2), and the mixture was held at 50°C for 5 minutes. Then, 0.1 mL of enzyme solution, appropriately diluted with 200 mM sodium acetate buffer (pH 4.2), was added, and the mixture was held at 50°C for 20 minutes. To this, 1 mL of 2 M Tris-HCl (pH 10) was added to stop the reaction, and then the absorbance at a wavelength of 405 nm was measured. One enzyme activity unit (1U) was defined as the amount of enzyme that produces 1 μmol of p-NPs per minute of reaction. The HPLC conditions were as follows: Column: 2 Ultron PS-80N.L (8.0x500mm, Shinwa Kako Co., Ltd.) connected Column temperature: 80℃ Flow rate: 0.6mL / min Eluent: Purified water

[0076] <Isoamylase> The reaction was carried out by adding 350 μL of 5 mg / mL waxy corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd.) to 100 μL of 50 mM sodium acetate buffer (pH 6.0) containing 20 mM calcium chloride, holding the mixture at 45°C for 5 minutes, then adding 100 μL of enzyme solution appropriately diluted with the same buffer, and holding the mixture at 45°C for 15 minutes. The reaction was stopped by adding 500 μL of iodine solution (a mixture of 2 mL of a solution consisting of 6.35 mg / mL iodine and 83 mg / mL potassium iodide and 8 mL of 0.1 N hydrochloric acid). This stop solution was held at room temperature for 15 minutes, and the absorbance at 610 nm was measured after adding 10 mL of pure water. Enzyme activity of 1 U was defined as the amount of enzyme that increases the absorbance at 610 nm by 0.01 under the conditions of the isoamylase activity measurement method described above.

[0077] Example 2: Verification of flavor improvement effect In this example, the masking effect of unpleasant tastes and odors and / or flavor-improving effects of sample A, Nisshoku Branch Oligo, Fuji Oligo G67, and Nisshoku Panorich were investigated. Sample A: Carbohydrate composition prepared in Example 1 Sample B: Nisshoku Branch Oligo (an oligosaccharide containing 50% or more long-chain branched oligosaccharides with a degree of polymerization of 4 or higher, consisting of a syrup mainly composed of isomaltoligosaccharide and glucose. Solid content 75% or more, sweetness level 23.), Nippon Shokuhin Kako Co., Ltd. Sample C: Fuji Oligo G67 (an oligosaccharide syrup containing maltohexaose and maltoheptaose; an oligosaccharide containing a total of 40±3% maltohexaose and maltoheptaose, in which glucose molecules are linked in a linear chain. Solid content 72% or more, sweetness level 18.), Nippon Shokuhin Kako Co., Ltd. Sample D: PineDix #2 (maltodextrin, sugar composition DP1: 0.4%, DP2: 2.2%, DP3-9: 30.4%, DP10-30: 16.9%, DP31 and above: 50.1%, α-1,6 bond ratio: 4.3%, see Japanese Patent Publication No. 6453897), Matsutani Chemical Industry Co., Ltd. Sample E: Nisshoku Panolich (an oligosaccharide containing 25% or more of branched oligosaccharide (panose) consisting of isomaltoligosaccharide as the main component and glucose. Solid content 74% or more, sweetness level 40.) Nippon Shokuhin Kako Co., Ltd. Sample F: Palatinose (Isomaltulose), DM Mitsui Sugar Co., Ltd.

[0078] Test Example 1-1: Incorporation into whey protein beverages Whey protein beverages were produced by mixing and stirring the raw materials in 40°C water according to the proportions (parts by mass) shown in Table 3, and then sterilizing them at 85°C for 30 minutes. Whey protein 100 (Alpen Co., Ltd.) was used. Samples A, B, and C were blended on a solid content basis. Isomerized sugar (fructose-glucose liquid sugar (Nippon Shokuhin Kako Co., Ltd.)) was added to achieve a sweetness level of 0.5. Sensory evaluation was conducted in comparison with a control group that did not contain any flavor enhancers. Five panelists evaluated the product on a scale of 0 to 5, and the average score was calculated. 0 No difference from the group without flavor enhancers. 1. Slightly reduces bitterness. 2. Slightly reduces bitterness. 3. Reduced bitterness. 4. The bitterness has been greatly reduced. 5. The bitterness has been greatly reduced. [Table 3]

[0079] The group treated with sample A showed the highest level of bitterness reduction. Similarly, a reduction in the bitterness and astringency perceived in whey protein was also confirmed.

[0080] Test Example 1-2: Incorporation into Soy Protein Drinks Soy protein beverages were produced by mixing and stirring the raw materials (parts by mass) in 40°C water according to the formulations shown in Table 4, and then sterilizing them at 85°C for 30 minutes. SOY PROTEIN 100 (Alpen Co., Ltd.) was used as the soy protein. Samples A, D, and F were formulated on a solid content basis. Sensory evaluation was conducted in comparison with a control group without added flavor enhancers. Six panelists evaluated the product on a scale of -5 to 5, and the average score was calculated. 0 No difference from the group without flavor enhancers. 1: Slightly reduced bitterness -1: Slightly increased bitterness 2. Slightly reduced bitterness -2. Slightly increased bitterness 3. Reduced bitterness -3. Increased bitterness 4. Bitterness is slightly or significantly reduced. -4. Bitterness is slightly or significantly increased. 5. Bitterness is greatly reduced. -5. Bitterness is greatly increased. [Table 4]

[0081] The group treated with sample A showed the highest level of bitterness reduction.

[0082] Table 5 shows the results when sample A is added in amounts ranging from 0.05% to 40%. [Table 5]

[0083] The bitterness reduction effect on sample A was observed even at an additive concentration of 0.1%, and the effect was confirmed even at the maximum additive concentration tested, which was 40%.

[0084] Test Example 2: Formulation into retort coffee beverages The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 6, placed in a retort container, and sterilized at 124°C for 20 minutes to produce a retort coffee beverage. Samples A, B, and D were formulated on a solid content basis. [Table 6]

[0085] The taste and smell of the coffee beverages with the formulations shown in Table 6 were checked after retort sterilization. The additive-free sample had a burnt smell and a flat, uninteresting aftertaste. In the retort coffee beverage containing sample A, the burnt odor was suppressed. The milky taste was reduced, resulting in a longer-lasting coffee aftertaste. While the retort coffee beverage containing sample B showed an improvement in milky flavor, no effect was observed in suppressing the retort odor. The retort coffee beverage containing sample D did not show any improvement in coffee flavor. The retort coffee beverage containing sample D showed a weaker masking effect than the one containing sample A. Compared to the control group without sample A and the groups with samples B and D, the control group showed a suppression of retort odors, including burnt odors.

[0086] Test Example 3: Formulation into high-concentration catechin beverages Samples A, D, and F were each added at 8% to a high-concentration catechin beverage in a PET bottle (Healthia Green Tea, Kirin Holdings), and the taste was evaluated. Sample A added: Bitterness is reduced and the tea flavor is maintained. Compared to the palatinose-added group, the body is improved. Adding sample D: There is a sense of body in the mid-to-late stages, but it feels unnatural. Sample F added: Sweet, the sweetness persists until the end, the sweetness masks the bitterness of the catechins. Compared to the control group without sample A and the groups with samples D and F, the group with sample A added body while maintaining the tea's flavor.

[0087] Test Example 4-1: Formulation into coffee beverages The sugar content of each of the samples A, F, and D was added at 8% to a bottle of unsweetened coffee beverage (Nescafe Excella Bottled Coffee Unsweetened, Nestlé Japan), and the taste was evaluated. Adding Sample A: The excess bitterness of the coffee is suppressed, making it easier to drink. Sample D added: Has a papery smell. Its viscosity makes it difficult to drink. Sample F added: Sweetness is dominant, and the bitterness and flavor of the coffee are reduced. Adding sample A results in a less sweet coffee that tastes good.

[0088] Test Example 4-2: Formulation into coffee beverages The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 7. Specifically, samples A, D, and F were added at a solid content of 0.5% each to a bottle of unsweetened coffee beverage (Nescafe Excella Bottled Coffee Unsweetened, Nestlé Japan Ltd.), and the taste was evaluated. Fujifract H-100 (Nippon Shokuhin Kako Co., Ltd.) was added to achieve a sweetness level of 0.4. Sensory evaluation regarding bitterness masking was performed in comparison with a control group without added flavor enhancers, and four panelists evaluated the results on a scale of -3 to 3, with the average score calculated. 0 No difference from the group without flavor enhancers. 1 Slightly decreasing -1 Slightly increasing 2 Decreasing -2 Increasing 3 Greatly decreased -3 Greatly increased [Table 7]

[0089] The group treated with sample A showed the highest level of bitterness reduction.

[0090] Test Example 5: Formulation into dairy beverages The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 8, and then heat-sterilized to 95°C to produce a milk beverage (3.8% milk solids). Meiji Delicious Milk was used. Samples A and E were blended on a solids basis. The sweetness level was 5.0. Sensory evaluation was conducted in comparison with a control group without added flavor enhancers. Four panelists evaluated the milkiness or richness of the flavor on a scale of 0 to 3, and the average score was calculated. 0 No difference from the group without flavor enhancers. 1. Slightly improved 2. Improving 3. Significantly improved [Table 8]

[0091] Sample A added: The richness of the flavor from the top to the middle was increased, but the aftertaste was clean. Adding sample E: The initial sweetness and depth of flavor are enhanced, and there is a slight lingering finish. It becomes slightly lighter. The group treated with sample A received the highest ratings for improving both the milky taste and the richness of the flavor.

[0092] Test Example 6: Formulation into Protein Bars (Solid) The raw materials were mixed in a mixer according to the proportions (parts by mass) shown in Table 9. The resulting dough was left to rest overnight, and then dispensed into baking molds in 20g portions. The bars were baked at 100°C for 45 minutes to create the protein bars. Whey protein was WHEY PROTEIN 100 (Alpen Co., Ltd.), and soy protein was SOY PROTEIN 100 (Alpen Co., Ltd.). Sensory evaluation was conducted by comparing the suppression of astringency and bitterness, as well as the suppression of protein odor, with a control group that did not contain any flavor enhancers. Eight panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. 0 No different from the additive-free section 1 Slightly decreasing -1 Slightly increasing 2 Slightly decreased -2 ​​Slightly increased 3 Decreasing -3 Increasing 4 Slightly significantly decreased -4 Slightly significantly increased 5 Significantly decreased -5 Significantly increased [Table 9]

[0093] The group treated with sample A received the highest evaluation for its ability to suppress astringency and bitterness, as well as its ability to suppress protein odor.

[0094] Test Example 7: Verification of the effects of BCAAs (branched-chain amino acids) L-leucine has a bitter and astringent taste. The effect of adding sample A on suppressing bitterness and astringency was investigated. A 1% aqueous solution was prepared using L-leucine (Sankt Co., Ltd.) by mixing and stirring the raw materials according to the formulation (parts by mass) shown in Table 10. An aqueous leucine solution was prepared by adding sample A at a concentration of 0.5% on a solid content basis. Fujifract H-100 (Nippon Shokuhin Kako Co., Ltd.) was added to achieve a sweetness level of 0.4. Sensory evaluation of the effect of suppressing bitterness and astringency was conducted in comparison with a control group without flavor enhancers. As in Test Example 6, four panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 10]

[0095] The reduction in bitterness and astringency in the sample A-added group was confirmed.

[0096] Test Example 8: Verification of the effects of EAA (Essential Amino Acids) Essential amino acids (EAAs) have a bitter taste. The effect of adding Sample A on reducing bitterness was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 12. A commercially available amino acid processed food (Alpron Co., Ltd.) (composition as follows) was used. Sample A was added at a concentration of 0.5% on a solids basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation of the bitterness suppression effect was performed in comparison with a control group without flavor enhancers, and as in Test Example 6, four panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. The composition of the commercially available amino acid processed food (contents: 100g, Alpron Co., Ltd.) is as follows: Ingredients: Leucine, Valine, Isoleucine, Phenylalanine, Lysine, Threonine, Methionine, Histidine, Tryptophan [Table 11] [Table 12]

[0097] The greatest reduction in bitterness and astringency was observed in the group treated with sample A. In the group treated with sample A, both the initial bitterness and odor were reduced, and the persistence of the bitterness in the later stages was weakened.

[0098] Test Example 9-1: Verification of the effect of a high-intensity sweetener (acesulfame potassium (hereinafter referred to as acesulfame K)) Acesulfame K has a bitter and astringent taste. The effect of adding Sample A on reducing bitterness and astringency was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 13. An aqueous solution was prepared using acesulfame potassium (Sanet®; Mitsubishi Corporation Life Sciences Co., Ltd.) with a sweetness level set to 10. Sample A was added at 0.5% on a solid content basis, and an aqueous solution was prepared using both acesulfame K and Sample A (sweetness level 10). For the suppression of astringency and bitterness, sensory evaluation was performed in comparison with a control group without flavor enhancers. As in Test Example 6, four panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 13]

[0099] The reduction in bitterness and astringency was confirmed in the group treated with sample A.

[0100] Test Example 9-2: Verification of the effect of a high-intensity sweetener (stevia) Stevia has a medicinal odor. The effect of adding Sample A to suppress the medicinal odor of stevia was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 14. An aqueous solution was prepared using stevia (Beltron 90; Tsuruya Chemical Industry Co., Ltd.) with a sweetness level set to 10. An aqueous solution was also prepared with Sample A added at 0.5% on a solid content basis, and with stevia also added (sweetness level 10). For the effect of suppressing the medicinal odor, sensory evaluation was performed in comparison with a control group without flavor enhancers. As in Test Example 6, four panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 14]

[0101] The effect of reducing the chemical odor was confirmed in the group treated with sample A.

[0102] Test Example 10-1: Verification of the effect on vitamins (vitamin B6) Vitamin B6 has a sour and bitter taste. The effect of adding Sample A on reducing sourness and bitterness was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 15. A 1% aqueous solution was prepared using Vitamin B6 (Taisho Technos Co., Ltd.). Sample A was added at 0.5% on a solid content basis to prepare a Vitamin B6 aqueous solution. Fujifract H-100 (Nippon Shokuhin Kako Co., Ltd.) was added to achieve a sweetness level of 0.4. Sensory evaluation was performed in comparison with a control group without flavor enhancers, and as in Test Example 6, five panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 15]

[0103] The effect of reducing sourness and bitterness was confirmed in the group treated with sample A.

[0104] Test Example 10-2: Verification of the effect on vitamins (vitamin B1) Vitamin B1 has a bitter and astringent taste. The effect of adding Sample A on reducing bitterness and astringency was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 16. A 1% aqueous solution was prepared using vitamin B1 nitrate (company name: Watanabe Chemical Co., Ltd.). Sample A was added at a concentration of 0.5% on a solids basis to prepare a vitamin B1 aqueous solution. Fujifract H-100 (Nippon Shokuhin Kako Co., Ltd.) was added to achieve a sweetness level of 0.4. Sensory evaluation was performed in comparison with a control group without flavor enhancers, and as in Test Example 6, five panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 16]

[0105] The reduction in bitterness and astringency was confirmed in the group treated with sample A.

[0106] Test Example 11-1: Verification of the effect on minerals (potassium chloride) Potassium chloride has a salty and astringent taste. The effect of adding Sample A on reducing saltiness and astringency was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 17. A 0.8g / 100ml aqueous solution was prepared using potassium chloride (Kanto Chemical Co., Ltd.) (containing 420mg of potassium; the nutritional claim indicates 420mg). Sample A was added at a concentration of 0.5% on a solid basis to prepare a potassium chloride aqueous solution. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to achieve a sweetness level of 0.33. Sensory evaluation was performed in comparison with a control group without flavor enhancers. As in Test Example 6, four panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 17]

[0107] The effect of reducing saltiness and bitterness was confirmed in the group treated with sample A.

[0108] Test Example 11-2: Verification of the effect on minerals (calcium lactate) Calcium lactate has a bitter and sour taste. The effect of adding Sample A on reducing bitterness and sourness was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 18. A 2.24 g / 100 ml aqueous solution was prepared using calcium lactate (Junsei Chemical Co., Ltd.) (containing 408 mg of calcium, four times the amount that can be displayed as a nutritional claim (102 mg)). Sample A was added at a concentration of 0.5% on a solid basis to prepare an aqueous solution of calcium lactate. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to achieve a sweetness level of 0.33. Sensory evaluation was performed in comparison with a control group without flavor enhancers, and as in Test Example 6, four panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 18]

[0109] The effect of reducing bitterness and sourness was confirmed in the group treated with sample A.

[0110] Test Example 11-3: Verification of the effect on minerals (magnesium chloride) Magnesium chloride has a bitter and astringent taste. The effect of adding Sample A on reducing bitterness and astringency was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 19. A 0.8g / 100ml aqueous solution was prepared using magnesium chloride (Kanto Chemical Co., Ltd.) (containing 96mg of magnesium, which is equal to the amount that can be displayed as a nutritional claim (96mg)). Sample A was added at a concentration of 0.5% on a solid basis to prepare an aqueous solution of magnesium chloride. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to achieve a sweetness score of 0.33. Sensory evaluation was performed in comparison with a control group without flavor enhancers, and as in Test Example 6, four panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 19]

[0111] The reduction in bitterness and astringency was confirmed in the group treated with sample A.

[0112] Test Example 11-4: Verification of the effect on iron (ferrous citrate) Iron has an iron-like odor. The effect of adding Sample A on reducing the iron-like odor was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 20. A 0.012 g / 100 ml aqueous solution was prepared using ferrous citrate (Mitsubishi Chemical Corporation) (containing 2.04 mg of iron, high nutritional value (2.04 mg)). Sample A was added at a concentration of 0.5% on a solid basis to prepare an aqueous solution of magnesium chloride. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to achieve a sweetness level of 0.33. Sensory evaluation was performed in comparison with a control group without flavor enhancers, and as in Test Example 6, four panelists evaluated the results on a scale of -5 to 5, and the average score was calculated. [Table 20]

[0113] A significant reduction in the metallic taste was observed in the group treated with sample A. In particular, the blood-like metallic taste in the aftertaste was improved, resulting in a cleaner taste.

[0114] Test Example 12: Formulation into a high-iron grape beverage The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 21. A commercially available high-iron grape beverage (composition as follows) was used. Sample A was added at a concentration of 0.5% on a solids basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of commercially available grape beverages with high iron content is as follows: Ingredients: Fructose-glucose liquid sugar, fructose, grape juice, corn syrup, prune extract / acidulant, flavoring, ferric pyrophosphate, sweetener (acesulfame K), vegetable coloring, folic acid Nutritional information per 200ml: Energy 64kcal, Protein 0g, Fat 0g, Carbohydrates 15.9g, Salt equivalent 0g, Iron 7mg, Folic acid 240μg [Table 21]

[0115] The effect of reducing the metallic taste was confirmed in the group treated with sample A. In the group treated with sample A, the metallic taste from the middle to the end of the meal was particularly reduced.

[0116] Test Example 13: Incorporation into Iron-Containing Fruit Juice Beverages The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 22. A commercially available iron-containing fruit juice beverage (composition as follows) was used. Sample A was added at a concentration of 0.5% on a solids basis. To equalize the sweetness level, anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to prepare the beverage. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of commercially available iron-containing fruit juice beverages is as follows: Ingredients: Fruits (mango (Mexico), orange, apple, prune), sugars (high-fructose corn syrup, sugar) / citric acid, flavoring, ferric pyrophosphate, antioxidant (vitamin C) Ingredient origins: Oranges: Brazil, Apples: China, Prunes: Poland, Mangoes: Mexico [Table 22]

[0117] The effect of reducing the metallic taste was confirmed in the group treated with Sample A. In the group treated with Sample A, the metallic taste was reduced in the latter half of the meal.

[0118] Test Example 14-1: Formulation into nutritional supplements (low dose) The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 23. A commercially available liquid nutritional supplement (composition as follows) was used. Sample A was added at a concentration of 0.5% on a solids basis. To equalize the sweetness level, anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to prepare the beverage. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of commercially available nutritional supplements is as follows: Ingredients: Liquid dextrin (domestically produced), whey protein, dairy products, edible oils and fats (rapeseed oil, palm fractionated oil), indigestible dextrin, galactooligosaccharide, sugar, salt, yeast / pH adjuster, stabilizer (polysaccharide thickener), emulsifier, vitamin C, magnesium phosphate, potassium citrate, calcium phosphate, flavoring, sweeteners (sucralose, thaumatin), zinc gluconate, vitamin E, ferrous sulfate, niacin, calcium pantothenate, copper gluconate, vitamin B6, vitamin B1, vitamin B2, vitamin A, folic acid, biotin, vitamin K, vitamin B12, vitamin D (contains some dairy ingredients and soy). Nutritional Information: Per bottle (125ml): Energy 200kcal, Protein 7.5g, Fat 5.6g, Carbohydrates 32.3g, Sugars 29.7g, Dietary Fiber 2.5g, Salt Equivalent 0.28g, Zinc 2.0mg, Potassium 170mg, Calcium 120mg, Selenium 12μg, Iron 1.5mg, Copper 0.11mg, Magnesium 40mg, Manganese 0.46mg, Phosphorus 150mg, Niacin 4.9mg, Biotin 30μg, Vitamin A 120μg, Vitamin B6 0.60mg, Vitamin D 1.0μg, Vitamin E 6.0mg, Folic Acid 33-147μg, Moisture 93.5g, Galactooligosaccharide 1.0g [Table 23]

[0119] The effect of reducing sourness and oiliness was confirmed in the group treated with sample A. Comment: In the sample A-added group, the acidity at the top was mellowed, and the oily taste was reduced, resulting in a cleaner flavor profile. The metallic flavors from minerals were also suppressed.

[0120] Test Example 14-2: Formulation into nutritional supplements (high dose) The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 24. A drinkable (liquid) nutritional supplement (composition as follows) was used. Sample A was added at a concentration of 24.5% on a solids basis. To equalize the sweetness level, anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to prepare the beverage. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The commercially available nutritional supplement used is the same as in Test Example 14-1. [Table 24]

[0121] The effect of reducing sourness and oiliness was confirmed in the group treated with sample A. Comment: In the group treated with sample A, a reduction in sourness and oiliness was observed.

[0122] Test Example 15-1: Incorporation into an amino acid-containing sports drink (low dose) The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 25. A commercially available amino acid-containing sports drink (composition as follows) was used. Sample A was added at a concentration of 0.5% on a solids basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, five panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of commercially available sports drinks containing amino acids is as follows: Ingredients: Salt (domestically produced) / Alanine, Citric Acid, Flavoring, Leucine, Valine, Isoleucine, Potassium Chloride, Sodium Glutamate, Sodium Aspartate, Sweeteners (Acesulfame K, Sucralose), Calcium Lactate, Magnesium Chloride, Arginine Contents: 500ml Nutritional information (per 100ml): Energy 0kcal, Protein 0.3g, Fat 0g, Carbohydrates 0.3g, Salt equivalent 0.06g [Table 25]

[0123] The effect of reducing bitterness and astringency was confirmed in the group treated with sample A. Comment: In the group treated with sample A, the acidity was suppressed, and the bitterness and astringency derived from amino acids in the latter half of the taste were reduced.

[0124] Test Example 15-2: Incorporation into a sports drink containing amino acids (high dose) The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 26. A commercially available amino acid-containing sports drink (composition as follows) was used. Sample A was added at a concentration of 6.5% on a solids basis. To equalize the sweetness level, anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to prepare the beverage. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, five panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The commercially available amino acid-containing sports drink used was the same as in Test Example 15-1.

[0125] [Table 26]

[0126] The effect of reducing bitterness and astringency was confirmed in the group treated with sample A. Comment: In the group treated with sample A, the off-flavor was suppressed, and the bitterness in the latter half was also reduced.

[0127] Test Example 16-1: Incorporation into energy drinks (low dose) The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 27. A commercially available energy drink (product name: carbonated beverage, composition as follows) was used. Sample A was added at a concentration of 0.5% on a solids basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of commercially available energy drinks is as follows: Ingredients: Korean ginseng extract (domestically produced), acidulant, carbonation, flavoring, arginine, sweeteners (acesulfame K, sucralose), caffeine, preservative (sodium benzoate), Potassium chloride, caramel color, niacinamide, vitamin B2, vitamin B6, vitamin B1, taurine (extract) Nutritional information (per 400ml bottle): Energy 0kcal, Protein 0.8g, Fat 0g, Carbohydrates 4.0g, Sugars 0g, Salt equivalent 0.56g, Vitamin B1 1.8mg, Vitamin B2 4.0mg, Vitamin B6 4.0mg, Niacin 40mg, Arginine 800mg, Caffeine 150mg [Table 27]

[0128] The effect of reducing the odor and taste of energy drinks was confirmed in the group to which sample A was added. Comment: In the sample A-added group, the aftertaste was clean, and the sourness and bitterness were reduced. Improvements in the bitterness, astringency, sourness, and astringency of vitamins B1 and B6 were confirmed.

[0129] Test Example 16-2: Incorporation into energy drinks (high dose) The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 28. A commercially available energy drink (product name: carbonated beverage, composition as follows) was used. Sample A was added at 8% on a solid content basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of commercially available energy drinks is as follows: Ingredients: Korean ginseng extract (domestically produced), acidulant, carbonation, flavoring, arginine, sweeteners (acesulfame K, sucralose), caffeine, preservative (sodium benzoate), potassium chloride, caramel color, niacinamide, vitamin B2, vitamin B6, vitamin B1, taurine (extract) Nutritional information (per 400ml bottle): Energy 0kcal, Protein 0.8g, Fat 0g, Carbohydrates 4.0g, Sugars 0g, Salt equivalent 0.56g, Vitamin B1 1.8mg, Vitamin B2 4.0mg, Niacin 40mg, Arginine 800mg, Caffeine 150mg [Table 28]

[0130] The effect of reducing the odor and taste of energy drinks was confirmed in the group to which sample A was added. Comment: In the sample A-added group, the unpleasant aftertaste was reduced, and the drinkability improved. Improvements were confirmed in the bitterness, astringency, sourness, and astringency of vitamins B1 and B6.

[0131] Test Example 17: Incorporation into a nutritional drink containing herbal medicines Nutritional drinks containing herbal medicines have an herbal odor and taste. The effect of adding Sample A on reducing the herbal odor and taste was investigated. The raw materials were mixed and stirred according to the formulation (parts by mass) shown in Table 30. A commercially available nutritional drink containing herbal medicines (composition as shown in Table 29) was used. Sample A was added at a concentration of 0.5% on a solids basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with a control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the product on a scale of -5 to 5 points, and the average score was calculated. [Table 29] [Table 30]

[0132] The effect of reducing the odor and taste of herbal medicine was confirmed in the group treated with sample A. Sample: In the group treated with Sample A, a reduction in the herbal odor in the first half and a reduction in bitterness in the second half were observed.

[0133] Test Example 18: Blending into sweet potato shochu sour The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 31. Sweet potato shochu (product name: authentic shochu, composition as follows) was used. Sample A was added at a concentration of 0.5% or 2.1% on a solids basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of sweet potato shochu is as follows: Ingredients: Sweet potato (from Kyushu), rice koji (made from domestic rice) Alcohol content 25% Contents: 900ml Nutritional information (per 100ml): Energy...139kcal, Protein...0g, Fat...0g, Carbohydrates...0g, Sugars...0g, Dietary fiber...0g, Salt equivalent...0g, Purines...0mg. [Table 31]

[0134] The group with 2.1% added alcohol showed the greatest reduction in the sensation of alcohol. Comment: I noticed a reduction in the aroma and alcoholic taste of the shochu.

[0135] Test Example 19: Formulation into vodka sour The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 32. Vodka (item: spirits, product name: vodka, country of origin: United Kingdom, net volume: 750 ml) was used. Sample A was added at a solid content of 0.5% or 2.1%. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. [Table 32]

[0136] Compared to the additive-free group, a reduction in the alcohol sensation was confirmed. Comment: The alcoholic taste at the top is said to be reduced.

[0137] Test Example 20: Formulation into low-carb beer The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 33. Low-carbohydrate beer (composition as follows) was used. Sample A was added at a concentration of 0.5 or 2.1% on a solids basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of the low-carb beer is as follows: Ingredients: Malt (manufactured overseas or domestically (less than 5%)), hops, sugars. Alcohol content 5% Contents: 350ml Nutritional information (per 100ml): Energy...29kcal, Protein...0.2g, Fat...0g, Carbohydrates...0.6g, Sugars...0g, Dietary fiber...0-0.4g, Salt equivalent...0g. Pure alcohol content per bottle: 14g. [Table 33]

[0138] The control group used was the commercially available product itself, and the effect of reducing hop bitterness and alcohol taste was confirmed. The reduction effect was confirmed in the group with 0.5% of sample A added, and the effect was even greater in the group with 2.1% of sample A added. Comment: The beer's acidity and bitterness were reduced, making it easier to drink.

[0139] Test Example 21: Formulation into green juice The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 34. Commercially available green juice (composition as follows) was used. Sample A was added at a concentration of 0.5% on a solids basis. Anhydrous glucose (Nippon Shokuhin Kako Co., Ltd.) was added to equalize the sweetness level, and the beverage was prepared. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -5 to 5, and the average score was calculated. The composition of green juice is as follows: Ingredients: Kale (domestically produced) / Vitamin C Nutritional information per bag (90g): Energy 17kcal, Protein 1.0g, Fat 0.1g, Carbohydrates 2.9g, Sugars 2.7g, Dietary fiber 0.2g, Salt equivalent 0.07g, Vitamin C 194mg, Vitamin K 74μg, Calcium 130mg, Potassium 218mg [Table 34]

[0140] Compared to the control group without additives, sample A showed a reduction in grassy odor. Comment: The grassy taste and bitterness at the top were reduced.

[0141] Test Example 22: Formulation into non-alcoholic beer The raw materials were mixed and stirred according to the proportions (parts by mass) shown in Table 35. Commercially available non-alcoholic beer (composition as follows) was used. Sample A was added at a concentration of 0.5% or 2.1% on a solids basis. Sensory evaluation was performed in comparison with the control group without added flavor enhancers. As in Test Example 6, four panelists evaluated the samples on a scale of -3 to 3 points, and the average score was calculated. The composition of non-alcoholic beer is as follows: Ingredients: Malt (manufactured overseas or domestically (less than 5%)), starch, corn, rice, barley, corn syrup, hops / carbonation, flavoring, acidulant, sweetener (acesulfame K) Nutritional information per sachet (100ml): Energy 21kcal, Protein 0.3g, Fat 0g, Carbohydrates 5.1g, Sugars 5.0g, Dietary fiber 0-0.1g, Salt equivalent 0-0.02g [Table 35]

[0142] Compared to the control group without additives, the control group with 0.5% of sample A added showed a reduction in bitterness and an improvement in drinkability as a beer. In the control group with 2.1% of sample A added, an increase in bitterness and a decrease in drinkability as a beer, meaning an improvement in body and richness was observed.

Claims

1. A flavor enhancer for food and beverages, comprising a carbohydrate composition containing isomaltomegaly sugar.

2. The flavor enhancer according to claim 1, wherein the carbohydrate composition satisfies the following conditions (A), (B), (C), and (D): (A) The ratio of α-1,6 bonds to total glycosidic bonds is 60% or more. (B) The content of carbohydrates with a degree of polymerization of 1 and 2 relative to the total carbohydrates is 12% by mass or less. (C) The content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates is 30% by mass or more. (D) The content of carbohydrates with a degree of polymerization of 10 or more is 50% by mass or more of the total carbohydrates.

3. The flavor enhancer according to claim 2, wherein the content of carbohydrates with a degree of polymerization of 31 or higher relative to the total carbohydrates is 10% by mass or less.

4. The flavor enhancer according to claim 2, wherein the content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates is 50% by mass or less, and the content of carbohydrates with a degree of polymerization of 10 or more relative to the total carbohydrates is 70% by mass or less.

5. Food and beverages comprising a flavor enhancer according to any one of claims 1 to 4.

6. A method for improving the flavor of food and beverages, comprising adding a carbohydrate composition according to any one of claims 1 to 4 to food and beverages.

7. A method for producing food or beverages with improved flavor, comprising adding a carbohydrate composition according to any one of claims 1 to 4 to food or beverages.

8. A carbohydrate composition containing isomaltomegaly sugar that satisfies (A), (B), (C), and (D): (A) The ratio of α-1,6 bonds to total glycosidic bonds is 60% or more. (B) The content of carbohydrates with a degree of polymerization of 1 and 2 relative to the total carbohydrates is 12% by mass or less. (C) The content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates is 30% by mass or more. (D) The content of carbohydrates with a degree of polymerization of 10 or more is 50% by mass or more of the total carbohydrates.

9. The carbohydrate composition according to claim 8, wherein the content of carbohydrates with a degree of polymerization of 31 or higher relative to the total carbohydrates is 10% by mass or less.

10. The carbohydrate composition according to claim 8 or 9, wherein the content of carbohydrates with a degree of polymerization of 3 to 9 relative to the total carbohydrates is 50% by mass or less, and the content of carbohydrates with a degree of polymerization of 10 or more relative to the total carbohydrates is 70% by mass or less.

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