To provide, with respect to an edible composition containing a sweetener with a high degree of sweetness, a method for improving taste quality caused by a sweetener with a high degree of sweetness; especially, a method for decreasing sweet aftertaste, a method for giving good-quality body taste similar to sucrose, a method for decreasing bitter taste caused by a sweetener with a high degree of sweetness, and/or a method for decreasing rough taste caused by a sweetener with a high degree of sweetness.
An edible composition containing a sweetener with a high degree of sweetness is obtained by using dextrin having properties (a) as follows, preferably, dextrin having properties (a)-(c) as follows: (a) the blue value is in a range of 0.4-1.2, (b) the jelly strength when an aqueous solution with 30 mass% dextrin, prepared by 80°C distilled water is left to stand at 5°C for 24 h is ≥4 N/cm2, and (c) the viscosity when an aqueous solution with 30 mass% dextrin, prepared by 25°C distilled water is left to stand at 25°C for 5 min is ≤100 mPa s.
YOSHINAKA KOJI
SATO YASUHARU
MORI TETSUYA
KONDA TAKASHI
OGURA MINAKO
| JP2010011781A | 2010-01-21 | |||
| JP5788668B2 | 2015-10-07 | |||
| JP2012130336A | 2012-07-12 | |||
| JP2009517029A | 2009-04-30 | |||
| JP2011234652A | 2011-11-24 | |||
| JPS6188857A | 1986-05-07 |
| US20020081361A1 | 2002-06-27 |
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