JP5732090B2 - Non-alcoholic beverages and methods for enhancing taste thickness and ease of drinking - Google Patents

Description

  The present invention relates to a non-alcoholic beverage and a method for enhancing the thickness and ease of drinking, and more particularly, to a non-alcoholic beverage containing water-soluble dietary fiber and a method for enhancing the thickness and ease of drinking.

Daily research is being conducted on foods containing health functional ingredients that have a positive effect on the physiological functions of the body, such as foods for specified health use, in order to respond to the growing health-consciousness of consumers towards food. Yes.
Of course, beverages are no exception, and research and development are ongoing for beverages containing various health functional ingredients.

  For example, Patent Document 1 proposes a beverage containing a high-intensity sweetener and dietary fiber. Specifically, the technology according to Patent Document 1 uses a high-intensity sweetener in place of sugars such as sugar for the purpose of reducing the calorie of a beverage, In order to prevent the decrease, dietary fiber is included in the beverage.

  Patent Document 2 proposes a beverage containing indigestible dextrin and collagen. Specifically, the technology according to Patent Document 2 contains collagen for the purpose of imparting a cosmetic effect to the beverage, and in order to suppress the generation of unpleasant odor and taste caused by the collagen, Contains indigestible dextrin.

Japanese Patent Laid-Open No. 2004-41118 JP 2012-19964 A

  However, since the techniques according to Patent Document 1 and Patent Document 2 are techniques that focus on the adverse effects on beverages brought about by high-intensity sweeteners or collagen, undesirable effects on the flavor that water-soluble dietary fibers themselves bring to beverages There has been no discussion about. In particular, the influence on flavor based on the combination of a non-alcoholic drink and water-soluble dietary fiber has not been studied.

As a result of intensive research on the influence on flavor caused by water-soluble dietary fiber in non-alcoholic beverages, the present inventors have found a problem that has not been recognized so far.
Specifically, the present inventors have found that a non-alcoholic beverage containing water-soluble dietary fiber becomes a beverage that is difficult to drink due to the flat flavor unique to water-soluble dietary fiber.

  Accordingly, an object of the present invention is to provide a non-alcoholic beverage having enhanced taste thickness and ease of drinking and a method for enhancing taste thickness and ease of drinking.

The above problem can be solved by the following means.
(1) It contains indigestible dextrin and caramel, and the content of the indigestible dextrin is 1.20 w / v% or more and less than 2.00 w / v%, and the content of the indigestible dextrin the ratio of the content of the respect to the amount caramel (the content of the content / the indigestible dextrin of the caramel), from 0.008 to 0.100 der is, low-alcohol beer, chu-hi-taste beverage, cocktail-taste beverage, And the non-alcoholic drink characterized by being 1 type chosen from a plum wine taste drink.
(2) The non-alcoholic beverage according to (1), wherein the non-alcoholic beverage has an ethanol content of less than 0.005% by volume.
(3) The non-alcoholic beverage according to (1) or (2), wherein the non-alcoholic beverage is a beer-taste beverage or a plum wine-taste beverage.
(4) A method for enhancing the taste thickness and ease of drinking of a non-alcoholic beverage containing an indigestible dextrin, wherein the non-alcoholic beverage is a beer-taste beverage, a chew-taste beverage, a cocktail-taste beverage, and plum wine The non-alcoholic beverage contains 1.20 w / v% or more and less than 2.00 w / v% of the indigestible dextrin, and caramel with respect to the content of the indigestible dextrin. The non-alcoholic beverage contains the caramel so that the content ratio of the content (the content of the caramel / the content of the indigestible dextrin) is 0.008 to 0.100. To increase the thickness and ease of drinking.
(5) The method for enhancing taste thickness and ease of drinking according to (4) above, wherein the non-alcoholic beverage has an ethanol content of less than 0.005% by volume.
(6) The method for enhancing taste thickness and ease of drinking according to (4) or (5) above, wherein the non-alcoholic beverage is a beer-taste beverage or a plum wine-taste beverage.

The non-alcoholic beverage according to the present invention contains caramel in a predetermined ratio with respect to the water-soluble dietary fiber contained in the beverage, thereby providing a synergistic effect between the flavor of the water-soluble dietary fiber and the flavor of caramel. Thickness and ease of drinking can be enhanced.
The method of enhancing the taste thickness and ease of drinking according to the present invention includes adding caramel at a predetermined ratio to the water-soluble dietary fiber contained in the beverage, so that the flavor of water-soluble dietary fiber and the flavor of caramel With the synergistic effect, the thickness of taste and ease of drinking can be enhanced.

It is a flowchart explaining the content of the manufacturing method of the non-alcoholic drink which concerns on embodiment of this invention.

Hereinafter, the form (embodiment) for enforcing the non-alcoholic drink which concerns on this invention, its manufacturing method, and the enhancement method of the thickness of a taste and ease of drinking is demonstrated.
In addition, the “thickness thickness” in the present application specifically indicates that there are many taste types and there is a response to drinking as a beverage, and “ease of drinking” specifically indicates that a beverage is consumed. It shows that there is no catch of taste.

[Non-alcoholic beverage]
The non-alcoholic beverage according to the present embodiment is a beverage containing water-soluble dietary fiber and caramel.
Non-alcoholic beverages are beverages having an ethanol content of less than 1.00% by volume, from carbonated beverages, beverages containing fruit or vegetable juices, health beverages, beer-taste beverages, chew-taste beverages, cocktail-taste beverages. Various drinks are included, from umeshu-tasting drinks.

  However, in consideration of the ratio of the content of caramel, which will be described later, among the non-alcoholic beverages, the non-alcoholic beverage according to the present embodiment is preferably a beer-taste beverage or a plum wine-taste beverage.

Here, the “beer-taste beverage” is also called a beer-like (wind) beverage and is a non-alcoholic beverage that has a taste like a beer beverage, that is, gives a drinker a sense of drinking a beer beverage. . Specifically, the beverage is prepared so as to give the taste of a beer beverage by adding wort, sweetener, fragrance, bitter and the like described later while keeping the ethanol content below a predetermined value.
The “beer beverage” is generally a beverage made by fermenting malt, hops and water.

Further, the “chu-he taste beverage” is also referred to as a chu-hi-like (wind) beverage, and is a non-alcoholic beverage that has a taste like a chu-hi beverage, that is, gives a drinker a sense of drinking a chu-hi beverage. Specifically, it is a beverage prepared to exert the taste of a chuhai beverage by adding the fruit juice, fruit juice flavor, sweetener, fragrance, acidulant and the like described later while keeping the ethanol content below a predetermined value. .
The “chu-hi beverage” is generally a beverage made by mixing alcoholic beverage (eg, shochu) with fruit juice, carbonated water or the like.

The “cocktail-taste beverage” is also referred to as a cocktail-like (wind) beverage, and is a non-alcoholic beverage that has a taste like a cocktail beverage, that is, gives a drinker a sense of drinking a cocktail beverage. Specifically, it is a beverage prepared so as to have the taste of a cocktail beverage by adding the fruit juice, fruit juice flavor, sweetener, flavor, acidulant, etc. described later while keeping the ethanol content below a predetermined value. .
The “cocktail beverage” is generally a beverage made by mixing fruit juice, fruit, spices, sweeteners, carbonated water, etc. with alcoholic beverages (for example, various distilled liquors and liqueurs). .

The “plum wine-taste beverage” is also called a plum wine-like (wind) beverage and is a non-alcoholic beverage that has a taste similar to that of a plum wine beverage, that is, gives a drinker the feeling of drinking a plum wine beverage. In detail, it is a beverage prepared to exert the taste of a plum wine beverage by adding the fruit juice (plum juice), sweetener, flavoring, bittering agent, etc. described later while keeping the ethanol content below a predetermined value. is there.
In addition, “plum wine beverage” is generally a beverage made by soaking plums and sweeteners together in alcoholic beverages (for example, various distilled liquors and the like).

In non-alcoholic beverages, the lower the ethanol content, the clearer the problem that the taste is less thick and difficult to drink.
Therefore, it is preferable to apply the non-alcoholic beverage according to the present embodiment to those having an ethanol content of less than 0.100% by volume, particularly those having an ethanol content of less than 0.005% by volume. (Enhancing the ease of drinking).

(Water-soluble dietary fiber)
The water-soluble dietary fiber refers to a water-soluble fiber among all polymer components mainly composed of polysaccharides in foods that cannot be digested by human digestive enzymes (Ayano, Japan Food Science, 12, 27-37 ( 1988)).
Water-soluble dietary fiber has been found to have useful effects such as intestinal regulation and blood glucose level increase suppression.

As the water-soluble dietary fiber, indigestible dextrin, polydextrose, guar gum degradation product and the like can be used, but are not limited thereto. As the water-soluble dietary fiber, in addition to the above, for example, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan and the like can be used.
Among them, as shown in Examples below, indigestible dextrin and polydextrose can be suitably used. Commercially available indigestible dextrin includes, for example, fiber sol and pine fiber manufactured by Matsutani Chemical Co., Ltd., and polydextrose includes, for example, lites manufactured by Danisco Japan.

Indigestible dextrin is produced by hydrolysis and thermal decomposition of starch, and has components that are not decomposed by various amylases, particularly human digestive enzymes.
Polydextrose is a water-soluble dietary fiber made from corn and can be produced by mixing glucose and sorbitol and adding citric acid.
The guar gum degradation product can be produced by degrading guar beans with an enzyme.

When the content of the water-soluble dietary fiber is less than 0.75 w / v%, the above-described useful action cannot be sufficiently exhibited, and the above-described enhancement effect cannot be sufficiently exhibited. On the other hand, when the content of the water-soluble dietary fiber exceeds 3.00 w / v%, the above-mentioned action is saturated and the stomach of the person who has taken it may be loosened.
Therefore, the content of water-soluble dietary fiber is 0.75 to 3.00 w / v%.

  In addition, in order to ensure the above-described effects and enhancement effects, the content of the water-soluble dietary fiber is preferably 1.00 w / v% or more, and 1.20 w / v% or more. It is particularly preferable that it is less than 2.00 w / v% in order to make it more suitable as a beverage.

(caramel)
Caramel (caramel pigment) is a food coloring obtained by heat-treating edible carbohydrates such as sugar and glucose. And caramel can reinforce the thickness of the non-alcoholic beverage containing water-soluble dietary fiber and the ease of drinking by a synergistic effect with the flavor of water-soluble dietary fiber. Furthermore, caramel can improve the evaluation (flavor) of a non-alcoholic beverage containing water-soluble dietary fiber.
In addition, the caramel of the non-alcoholic drink which concerns on this embodiment has shown all the caramel contained in a drink, for example, when a drink contains a coloring agent, the caramel derived from the said coloring agent is also included.

If the ratio of caramel content (caramel content (w / v%) / water-soluble dietary fiber content (w / v%)) is less than 0.008, the effect of enhancing the thickness of the taste and the ease of drinking I can't get it. On the other hand, if the ratio of the caramel content exceeds 0.150, the effect of enhancing the ease of drinking cannot be obtained, and conversely it becomes difficult to drink.
Therefore, the ratio of the content of caramel is 0.008 to 0.150.

  In order to secure the effect of enhancing the ease of drinking while ensuring the effect of increasing the thickness of the taste described above, it is preferably 0.100 or less.

In the present embodiment, the content of water-soluble dietary fiber and the ratio of the content of caramel are values immediately after the production of the non-alcoholic beverage.
In addition, about content and ratio of the water-soluble dietary fiber and caramel in a non-alcoholic drink, it can calculate by analyzing with well-known analyzers, such as a high performance liquid chromatography (HPLC).

(Other)
In addition, in the non-alcoholic beverage according to the present embodiment, a colorant, sweetener, high-intensity sweetener, antioxidant, flavoring, bittering agent that is usually blended as a beverage within a range in which the desired effect of the present invention is not inhibited. , Salts and the like (hereinafter, these may be simply referred to as additives) may be added. Examples of the colorant that can be used include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. As the sweetener, for example, fructose glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, starch and the like can be used. As the high-intensity sweetener, for example, acesulfame K, sucralose, aspartame and the like can be used. As the antioxidant, for example, vitamin C, vitamin E, polyphenol and the like can be used. Moreover, as a bittering agent, iso-alpha acid, a low hop, a hexahop, tetrahop etc. can be used, for example, Sodium chloride, potassium chloride etc. can be used as salts.

  In addition, in the non-alcoholic beverage according to the present embodiment, various fruit juices such as lemon and plum and various fruit flavors can be added as long as the desired effects of the present invention are not inhibited. In addition, what is necessary is just to add various fruit juices in conventionally well-known forms, such as straight fruit juice, concentrated fruit juice, concentrated reduction fruit juice, fruit juice extract, etc., for example.

  Moreover, in the non-alcoholic drink which concerns on this embodiment, wort can also be added in the range by which the desired effect of this invention is not inhibited. And wort should just prepare by mixing various malt or various malt extracts with water. In addition, barley and / or wheat or the like (for example, one or more selected from the group consisting of barley, wheat, beans, rice, potatoes, corn, and other grains) may be used as a raw material other than malt. it can.

The non-alcoholic beverage according to the present embodiment may be non-foaming or foaming. Here, the non-foaming property in the present embodiment means that the gas pressure at 20 ° C. is less than 0.049 MPa (0.5 kg / cm ² ), and the foaming property means that the gas pressure at 20 ° C. is 0.00. It means 049 MPa (0.5 kg / cm ² ) or more. When foaming is used, the upper limit of the gas pressure is preferably about 0.235 MPa (2.4 kg / cm ² ). A gas pressure higher than this is not preferable because the carbonic acid stimulus becomes too strong.

  In addition, about said water-soluble dietary fiber, caramel, an additive, etc., what was manufactured by the well-known manufacturing method may be used, and what is generally marketed may be used.

As described above, the non-alcoholic beverage according to the present embodiment contains caramel in a predetermined ratio with respect to the water-soluble dietary fiber contained in the beverage, so that the flavor of water-soluble dietary fiber and the flavor of caramel With the synergistic effect, the thickness of taste and ease of drinking can be enhanced.
The non-alcoholic beverage according to the present embodiment contains a predetermined amount of water-soluble dietary fiber, which makes it suitable as a beverage that can compensate for inadequate intake of dietary fiber. A useful effect such as an effect can be sufficiently exhibited.
That is, the non-alcoholic beverage according to the present embodiment can enhance the thickness of the taste and the ease of drinking while sufficiently exhibiting the above-described useful action.

[Method for producing non-alcoholic beverage]
Next, an embodiment of a method for producing a non-alcoholic beverage will be described.
The method for producing a non-alcoholic beverage according to the present embodiment is a production method characterized by including an addition step of adding water-soluble dietary fiber and caramel. In the addition step, the water-soluble dietary fiber is contained so that the content of the water-soluble dietary fiber is 0.75 to 3.00 w / v% (preferably 1.00 w / v% or more and less than 2.00 w / v%). And the caramel content ratio (caramel content / water-soluble dietary fiber content) is 0.008 to 0.150 (preferably 0.008 to 0.100). Added.

  This addition process may be performed at any stage in the manufacturing process of the non-alcoholic beverage. For example, it can add to the mixing tank which mixes the raw material of a non-alcoholic drink. The mixing tank has a predetermined amount of water, fruit juice, colorant, acidulant, sweetener, high-intensity sweetener at any time before, simultaneously with, and after the addition of water-soluble dietary fiber and caramel. Antioxidants, fragrances, bitters, salts and the like can be added. The presence or absence and the amount of addition of these can be arbitrarily set according to needs and the like.

With reference to FIG. 1, the manufacturing method of the non-alcoholic drink which concerns on this embodiment is demonstrated.
This production method consists of mixing water-soluble dietary fiber and caramel into a mixing tank containing water, fruit juice, colorant, acidulant, sweetener, high-intensity sweetener, antioxidant, flavor, bitter, salt, etc. Are added so as to have the above-mentioned content and ratio, filtration step S2 for filtering the mixed liquid in which each component is mixed in the addition step S1, and sterilization for sterilizing the filtrate filtered in the filtration step S2. Step S3, filling step S4 for filling the sterilized filtrate sterilized in the sterilization step S3 into a container such as a bottle, can, or plastic bottle; and sterilization for sterilizing the filtrate filled in the container in the filling step S4 together with the container Step S5.
In addition, it is preferable to mix, adding step S1 stirring with a stirrer etc. so that each component may mix well. Moreover, filtration process S2 can be performed with a general filter or a strainer. The sterilization step S3 is preferably performed by plate sterilization from the viewpoint of processing speed and the like, but is applicable without being limited to this as long as the same processing can be performed. It is preferable that filling process S4 is filled in the clean room which maintained the degree of cleanliness to the extent normally performed in manufacture of a beverage. Sterilization process S5 can be performed by heating a filtrate with the container at predetermined temperature and predetermined time. It is also possible to perform non-sterile filling without performing the sterilization step S3 and the sterilization step S5.
Moreover, when setting it as an effervescent non-alcoholic drink, it is good to perform carbonation between sterilization process S3 and filling process S4, for example.

As described above, the method for producing a non-alcoholic beverage according to the present embodiment includes the addition step of adding caramel at a predetermined ratio to the water-soluble dietary fiber, so that the flavor of the water-soluble dietary fiber and the caramel A non-alcoholic beverage with enhanced taste thickness and ease of drinking can be produced by a synergistic effect with the flavor.
In addition, the manufacturing method of the non-alcoholic beverage according to the present embodiment is suitable as a beverage that can compensate for inadequate intake of dietary fiber by adding a predetermined amount of water-soluble dietary fiber. It is possible to produce a non-alcoholic beverage that can sufficiently exhibit a useful effect such as a value increase inhibiting effect.
That is, the method for producing a non-alcoholic beverage according to the present embodiment can produce a non-alcoholic beverage with enhanced taste thickness and ease of drinking while sufficiently exhibiting the above-described useful effects.

[How to enhance the thickness and ease of drinking]
Next, an embodiment of a method for enhancing taste thickness and ease of drinking will be described.
The method for enhancing the taste thickness and ease of drinking according to the present embodiment is 0.75 to 3.00 w / v% (preferably 1.00 w / v% or more and less than 2.00 w / v%) of water-soluble dietary fiber. The ratio of caramel content (caramel content / water-soluble dietary fiber content) in the non-alcoholic beverage to be contained is 0.008 to 0.150 (preferably 0.008 to 0.100). It is a method characterized by containing caramel.

  As described above, the method for enhancing the taste thickness and ease of drinking according to the present embodiment contains a water-soluble dietary fiber, thereby exhibiting useful effects such as an intestinal regulating action and a blood sugar level increase inhibiting action. In addition, by containing caramel at a predetermined ratio with respect to the water-soluble dietary fiber, the thickness of the taste and ease of drinking can be enhanced by the synergistic effect of the flavor of the water-soluble dietary fiber and the flavor of caramel. .

  In addition, in the non-alcoholic beverage and the manufacturing method thereof according to the present embodiment, and the method for enhancing the thickness of the taste and the ease of drinking, the characteristics and conditions that are not clearly specified may be conventionally known ones. Needless to say, the present invention is not limited as long as the effects obtained by the conditions are exhibited.

  Next, the non-alcoholic beverage according to the present invention and the method for producing the same, and the method for enhancing the thickness of the taste and ease of drinking will be described by exemplifying an example that satisfies the requirements of the present invention and a comparative example that is not.

[sample]
As a sample, a non-alcoholic beverage (No. 1-1 to 1-7) containing a predetermined amount of indigestible dextrin (Matsuya Chemical Co., Ltd .: Pine Fiber) and caramel (Ikeda Gakka Kogyo Co., Ltd .: Caramel SF). No. 2-1 to 2-7, No. 3-1 to 3-7).

  In addition, as samples, non-alcoholic beverages (No. 4-1 and 4-2) containing polydextrose (manufactured by Danisco Japan Co., Ltd .: Lites) and caramel (manufactured by Ikeda Sakka Co., Ltd .: caramel SF) in a predetermined amount Manufactured.

  Each sample was prepared by adding distilled water to a total volume of 350 ml, and encapsulating carbon dioxide gas so that a predetermined gas pressure (20 ° C .: 0.18 MPa) was obtained. The ethanol content of each sample was less than 0.005% by volume.

[Evaluation of taste thickness enhancement effect]
No. manufactured 1-1 to 1-7, no. 2-1 to 2-7, no. 3-1 to 3-7, no. About the taste thickness of the samples according to 4-1 and 4-2, 5 well-trained professional panels scored independent points in a 5-step evaluation of 0 to 4 points according to the following evaluation criteria, and the average value was Calculated.

(Taste thickness)
4 points: There is a very favorable taste thickness.
3 points: There is a fairly favorable taste thickness.
2 points: There is a thickness of taste.
1 point: Almost no taste thickness.
0 point: There is no taste thickness.

And the taste thickness enhancement effect is a sample containing the same amount of water-soluble dietary fiber, and compared with the score (average value) of the taste thickness of the sample (reference sample) not containing caramel, How high the taste thickness score (average value) is, according to “the taste thickness score of the sample to be evaluated (average value)” − “reference sample taste thickness score (average value)” Calculated.
Those having a taste thickness enhancement effect of 0.5 or more were judged to be effective (pass), and those having a taste thickness of 0.8 or more were judged to be particularly effective (pass).

[Evaluation of ease of drinking]
No. manufactured 1-1 to 1-7, no. 2-1 to 2-7, no. 3-1 to 3-7, no. About the ease of drinking of the samples according to 4-1 and 4-2, 5 well-trained professional panels scored independent points in a 5-step evaluation of 0 to 4 points according to the following evaluation criteria, and the average value was Calculated.

(Ease of drinking)
4 points: Very easy to drink.
3 points: Easy to drink.
2 points: Easy to drink.
1 point: Slightly difficult to drink.
0 points: It is difficult to drink.

And the drinkability enhancement effect is a sample containing the same amount of water-soluble dietary fiber, and compared to the sample (reference sample) of drinkability (average value) of the sample not containing caramel, How high the point of ease of drinking (average value) is based on the “ease of drinking point (average value) of the sample to be evaluated”-“the number of points of ease of drinking the reference sample (average value)” Calculated.
Those having an effect of enhancing ease of drinking of 0.1 or more were judged to be effective (pass), and those of 0.4 or more were judged to be particularly effective (pass).

[Comprehensive evaluation]
No. manufactured 1-1 to 1-7, no. 2-1 to 2-7, no. 3-1 to 3-7, no. The comprehensive evaluation (sensory test) of the samples according to 4-1, 4-2 was performed. As sensory test items, five well-trained professional panels scored independent scores on a scale of 0 to 4 according to the following evaluation criteria for the evaluation as non-alcoholic beverages, and the average value was calculated. .

(sensory test)
4 points: A very preferable flavor as a non-alcoholic beverage.
3 points: A rather preferable flavor as a non-alcoholic beverage.
2 points: A preferred flavor as a non-alcoholic beverage.
1 point: A flavor acceptable as a non-alcoholic beverage.
0 point: It is an unsuitable flavor as a non-alcoholic beverage.

  A product with a comprehensive evaluation of 1.0 or more was judged to be suitable (pass) as a beverage, and in particular, a product with a score of 2.0 or more was judged to be excellent (pass) as a beverage.

Table 1 shows no. Samples according to 1-1 to 1-7. Samples according to 2-1 to 2-7. Samples according to 3-1 to 3-7 and Table 4 For samples according to 4-1, 4-2, water-soluble dietary fiber content, caramel content, ratio, taste thickness, taste thickness enhancing effect, ease of drinking, ease of drinking, comprehensive evaluation Show.
The “ratio” in the table is “caramel content (w / v%) / water-soluble dietary fiber content (w / v%)”. The “ratio” in the table is rounded off to the fourth decimal place. And the score of the evaluation item in the table is rounded off to the second decimal place.

No. shown in Table 2 Samples according to 2-3 to 2-7, No. 2 shown in Table 3. Samples according to 3-3 to 3-7 and No. 3 shown in Table 4. Since the sample according to 4-2 satisfied the requirements of the present invention, both the taste thickness enhancing effect and the ease of drinking enhanced evaluation were evaluated as acceptable. In addition, these samples were evaluated as suitable as beverages in the comprehensive evaluation.
However, among these samples, no. Samples according to 2-3 to 2-6, no. Samples according to 3-4 to 3-7, No. The sample according to 4-2 was evaluated as particularly effective with respect to the effect of enhancing the thickness of the taste and the effect of enhancing the ease of drinking because the caramel ratio satisfied the preferable requirements of the present invention.
Furthermore, among these, No. Samples according to 2-3 to 2-6, no. Nos. 3-4 and 3-5, No. In the sample according to 4-2, the content of the water-soluble dietary fiber satisfied the preferable requirements of the present invention, and therefore, it was evaluated that it was excellent as a drink even in comprehensive evaluation.

  In contrast, no. Samples according to 1-1 to 1-7, No. 1 Samples according to 2-1, 2-2, No. 3-2 and No. 3-2. Since the sample according to 4-1 did not satisfy the requirements of the present invention, at least one of the effect of enhancing the taste thickness or the effect of enhancing the ease of drinking was not obtained. This is no. Samples according to 1-1 to 1-7, and This is because the sample according to 4-1 did not contain caramel. Samples according to 2-1, 2-2, and No. 2 This is because the content of water-soluble dietary fiber or the caramel ratio in the sample according to 3-2 was outside the range defined by the present invention.

  As described above, the thickness of the taste can be enhanced by adding caramel so that the ratio of the content of caramel falls within a predetermined numerical range with respect to the content of the water-soluble dietary fiber of the non-alcoholic beverage. In addition, it was confirmed that the ease of drinking can be enhanced and a beverage with excellent flavor can be provided.

S1 addition process S2 filtration process S3 sterilization process S4 filling process S5 sterilization process

Claims (6)

Containing indigestible dextrin and caramel,
The content of the indigestible dextrin is 1.20 w / v% or more and less than 2.00 w / v%,
The ratio of the content of the caramel to the content of the indigestible dextrin (content content / the hardly digestible dextrin of the caramel) is Ri .008 to .100 der,
A non-alcoholic beverage characterized by being one type selected from beer-taste beverages, Chu-taste beverages, cocktail-taste beverages, and plum wine-taste beverages.   The non-alcoholic beverage according to claim 1, wherein the non-alcoholic beverage has an ethanol content of less than 0.005% by volume.   The non-alcoholic beverage according to claim 1, wherein the non-alcoholic beverage is a beer-taste beverage or a plum wine-taste beverage. A method for enhancing the taste thickness and ease of drinking of non-alcoholic beverages containing indigestible dextrins,
The non-alcoholic beverage is one selected from a beer-taste beverage, a chew-taste beverage, a cocktail-taste beverage, and a plum wine-taste beverage,
The non-alcoholic drink contains 1.20 w / v% or more and less than 2.00 w / v% of the indigestible dextrin,
The caramel is added so that the ratio of the caramel content to the indigestible dextrin content (the caramel content / the indigestible dextrin content) is 0.008 to 0.100. A method for enhancing the thickness of the taste and the ease of drinking, which is contained in a non-alcoholic beverage.   The method for enhancing taste thickness and ease of drinking according to claim 4, wherein the non-alcoholic beverage has an ethanol content of less than 0.005% by volume.   The said non-alcoholic drink is a beer-taste drink or a plum wine-taste drink, The method of enhancing the thickness of the taste and the ease of drinking according to claim 4 or 5.

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