LIQUOR CONTAINING INDIGESTIBLE DEXRIN

摘要

PROBLEM TO BE SOLVED: To increase a content of an indigestible component and a vegetable fiber by making an alcohol liquor contain a specific indigestible dextrin obtained by hydrolysis, with an α-amylase and a glucoamylase, of a roasted dextrin prepared by adding a hydrochloric acid to a potato starch and heating thereof. SOLUTION: A roasted dextrin obtained by adding a hydrochloric acid to a potato starch and heating thereof at 150-200 deg.C for 10-120 minutes is dissolved in water. After pH of the solution is adjusted to 5.5-6.5, the dextrin is hydrolyzed with an α-amylase and a glucoamylase added thereto. Then an indigestible dextrin obtained by separating and excluding of not 1 less than 1/2 of the produced glucose is mixed in an alcohol to obtain an alcohol having the indigestible dextrin content in components other than glucose of not less than 80%, the content of a residual group of glucose having 1→4 glucoside bond of 30-35%, a number-average molecular weight of the components other than glucose of 510-965 and a ratio of a weight-average molecular weight to a number-average molecular weight of the components other than glucose of not less than 25:1.