To obtain liquors containing a hardly digestive dextrin having ≥75% content of hardly digestive components, ≥13% content of a food fiber and a low calorie value, and containing little coloring matter and stimulating smell.
This liquors contain a hardly digestive dextrin having (A) ≥90% content of the hardly digestive component based on the components without glucose, (B) 25-35% amount of glucose residue having only 1→4 glycoside bond based on the components without the glucose, (C) 900-1,300 number average molecular weight of the components without the glucose, (D) ≤20% variable range of a calculated value Y of the number average molecular weight calculated by a specific relation, from an observed value and (E) ≥25/1 ratio of the weight average molecular weight to the number average molecular weight, and obtained by (F) adding hydrochloric acid to a corn starch, subjecting the corn starch with the added hydrochloric acid to a heating treatment to provide a roasted dextrin, hydrolyzing the roasted dextrin by using α-amylase and glucoamylase to provide a glucose, and separating and removing ≥1/2 amount of the formed glucose.
HANNO TAKAO
INADA KAZUYUKI
MATSUDA ISAO
KATSUTA YASUO
