Dextrin-containing beverage

Abstract

The purpose of the present invention is to provide novel means for suppressing flavor deterioration of a beverage. Provided is a beverage containing two or more dextrins each having a dextrose equivalent (DE) value in the range of 2-20, wherein the DE values of the dextrins differ from each other.

Description

Dextrin-containing beverage

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

[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 over time during distribution and storage after production, and thus it has sometimes been difficult to maintain the quality due to flavor deterioration of the beverage. Conventionally, as a method for suppressing such flavor deterioration in beverages, it is known to blend 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.

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

[0004] As a result of intensive studies to solve the above problems, the present inventors have found that by blending two or more kinds 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 novel findings and encompasses the following inventions: [1] A beverage containing two or more dextrins having different DE values ​​in the range of 2 to 20. [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 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 are not selected from both group A and group B). [3] The beverage of [2], wherein one or more dextrins selected from group A and one or more dextrins selected from group B are contained in a mass ratio of (group A:group B) 1:12 to 12:1. [4] Any of the beverages of [1] to [3], wherein the total amount of the two or more dextrins having different DE values ​​is 0.01% by mass or more. [5] Any of the beverages of [1] to [4] further containing fruit juice. [6] A beverage from any of [1] to [5] that also contains 0.04% by mass or more of vitamin C. [7] A beverage from any of [1] to [6] that also contains 20% by mass or less of sugars. [8] A beverage from any of [1] to [7] that also contains a high-intensity sweetener.

[0006] [9] A method for producing a beverage, comprising blending two or more dextrins having different DE values, wherein the DE values ​​are in the range of 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 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 both group A and group B are not selected).

[11] The method for producing

[10] , 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.

[12] A method for producing any of [9] to

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

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

[12] , further comprising the addition of fruit juice.

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

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

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

[14] , further comprising the addition of 20% by mass or less of sugars.

[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 dextrins having different DE values ​​and having DE values ​​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 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 of

[17] to

[19] , wherein the two or more dextrins having different DE values ​​are blended in an amount such that their total amount is 0.01% by mass or more.

[21] Any method of

[17] to

[20] , further comprising the addition of fruit juice.

[22] Any method of

[17] to

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

[23] Any method of

[17] to

[22] , further comprising the addition of 20% by mass or less of sugars.

[24] Any method of

[17] to

[23] , further comprising the addition of a high-intensity sweetener. This specification includes the contents described in the specification of Japanese Patent Application No. 2024-207986, filed on 29 November 2024, which is the basis of the priority claim of this application. All publications, patents and patent applications cited herein are incorporated herein by reference in their entirety.

[0008] According to the present invention, it is possible to provide a new means for suppressing the deterioration of the flavor of beverages. Furthermore, according to the present invention, it is possible to provide beverages in which the deterioration of flavor has been suppressed.

[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 the present 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 the present invention in suppressing the deterioration of the flavor of beverages 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 being 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 types of dextrin having different DE values ​​and incorporating them into a beverage, it is possible to suppress the deterioration of the flavor of the beverage during distribution and storage after manufacturing, and to maintain the quality of the beverage. Examples of deterioration of the flavor of a beverage 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 may not be selected from both Group A and Group B). 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 dextrin with a DE value of 4 (Group A) and dextrin with a DE value of 9 (Group B), dextrin with a DE value of 4 (Group A) and dextrin with a DE value of 18 (Group B), or dextrin with a DE value of 9 (Group A) and 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, two or more dextrins selected from Group B having a DE value of 9 to 20.

[0016] Furthermore, if the dextrin has a DE value within a predetermined range (for example, if the DE value is not shown as a single number but as a predetermined numerical range in a dextrin product catalog, etc.), the selection of "two or more dextrins having different DE values" means selecting two or more dextrins having different DE values ​​within the "predetermined range," and preferably selecting two or more dextrins having different DE values ​​within the "predetermined range" that do not overlap.

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

[0018] The amounts of two or more dextrins having different DE values ​​in the beverage of the present invention are not particularly limited as long as they achieve the above effects. For example, when two or more dextrins selected from Group A and Group B are included, the amount of each dextrin is preferably in mass ratio (dextrin of Group A:dextrin of Group B) in the range of 1:12 to 12:1 (this range also 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 is particularly preferable in the range of 1:4 to 4:1 (this range also includes, for example, 1:3 to 3:1, 1:2 to 2:1, or 1:1) as it yields a higher effect.

[0019] In the present invention, the type of dextrin is not limited, and for example, white dextrin, yellow dextrin, British gum, enzyme-modified dextrin, acid-modified dextrin, roasted dextrin, acid-added roasted dextrin, enzyme-degraded dextrin, acid-degraded dextrin, heat-denatured dextrin, indigestible dextrin, reduced indigestible dextrin, reduced dextrin, etc., can be used as needed. Furthermore, the raw materials for dextrin are not particularly limited, and examples include corn, waxy corn, wheat, rice, glutinous rice, potatoes, sweet potatoes, tapioca, etc.

[0020] The beverage of the present invention may contain, per 100 parts by mass of the beverage, two or more types of dextrin (total amount) having different DE values, in an amount of 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, and even more preferably 1.5% by mass or more (for example, 2% by mass or more, 3% by mass or more, 3.5% by mass or more, etc.). The upper limit is not particularly limited, but for example, it can be 20% by mass or less, 15% by mass or less, 10% by mass or less, or 5% by mass or less. The range of the total amount of two or more dextrins having different DE values ​​in the beverage of the present invention can be expressed using two numerical values ​​selected from the above lower and upper limits. For example, the amount can be 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 even more preferably 1.5 to 5% by mass (e.g., 2 to 5%, 3 to 5%, 3.5 to 5%, etc.) per 100 parts by mass of the beverage. It is preferable to include two or more dextrins having different DE values ​​in the beverage of the present invention in the above range, as this can suppress deterioration of the flavor of the beverage.

[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 for example, it can be 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 Values ​​(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 an amount 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.), and sugar alcohols (e.g., erythritol, sorbitol, mannitol, maltitol, xylitol, etc.). These 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 foods), nutrient function foods, and foods with functional claims) and health foods.

[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 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 treatment 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.

[0031] Experiment 1: Confirmation of the effects of combining two types of dextrin (1) Preparation of beverages According to the composition 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 then filled into bottles to prepare packaged 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 testing.

[0034] (2) Sensory Test A sensory test was conducted by four well-trained professional panelists, who evaluated the flavor of each beverage on the following five-point scale. The control was a sample of the beverage stored at 4°C for 12 days after preparation. 5: Has the same flavor as the control 4: There is a slight change in flavor compared to the control, but it is still palatable as a product 3: There is a change in flavor compared to the control, but it is still palatable as a product 2: There is a change in flavor compared to the control, but it is within an acceptable range 1: There is a significant change in flavor compared to the control, and it is not palatable 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 deterioration of flavor during storage was suppressed and a good flavor was maintained (Examples 1-4). In particular, it was confirmed that deterioration of flavor was especially suppressed in combination 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, deterioration of flavor 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]

[0037] Experiment 2: Confirmation of deterioration 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 treatment (temperature at the cold spot equivalent to 65°C for 10 minutes or more), and then filled into bottles to prepare 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 testing.

[0039] (2) Sensory evaluation The sensory evaluation of each beverage was 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, deterioration of flavor during storage was suppressed (Example 5, Comparative Example 5). In addition, in beverages that did not contain fruit juice or vitamin C, deterioration of flavor 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]

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

[0043] The obtained container-packed beverage was stored at 55°C for 12 days, then refrigerated, and used for the sensory evaluation test.

[0044] (2) Sensory evaluation test The sensory evaluation test of each beverage was conducted in the same manner as in Experiment 1 above.

[0045] (3) Results The results of the sensory evaluation test are shown in Table 3 below. The inhibitory effect on flavor deterioration was confirmed in the range where the mixing ratio of the two types of dextrins was 1:12 to 12:1 (DE value 18:DE value 9) in terms of mass ratio (Examples 6 - 9). Among them, a higher effect was confirmed in the range where the mixing ratio of the two types of dextrins was 1:4 to 4:1 (DE value 18:DE value 9) in terms of mass ratio (Examples 7, 8).

[0046]

[0047] Experiment 4: Confirmation of the effects of two types of dextrins in beverages containing saccharides (1) Preparation of beverages According to the composition in Table 4 below, each component was added and mixed, and after subjecting to heat sterilization treatment (temperature at cold spot equivalent to 65°C for 10 minutes or more), it was filled into bottles to prepare a container-packed beverage containing saccharides (sucrose (granulated sugar)) (Example 10, Comparative Example 8).

[0048] The obtained container-packed beverage was stored at 55°C for 12 days, then refrigerated, and used for the sensory evaluation test.

[0049] (2) Sensory evaluation test The sensory evaluation test of each beverage was conducted in the same manner as in Experiment 1 above.

[0050] (3) Results The results of the sensory evaluation test are shown in Table 4 below. Generally, saccharides can add depth to the flavor and have the effect of masking the deterioration odor. Therefore, even in a beverage containing saccharides and one type of dextrin (Comparative Example 8), the inhibition of flavor deterioration during storage was confirmed. On the other hand, it was also confirmed that in such a beverage containing saccharides, further blending of two types of dextrins can further suppress the flavor deterioration during storage (Example 10).

[0051]

[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 having 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 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).

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 comprising 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 20% ​​by mass or less of sugars.

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, wherein the DE values ​​are in 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, wherein the DE values ​​are in the range of 2 to 20.

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