PROBLEM TO BE SOLVED: To provide a saccharide composition not impairing flavor of foods.SOLUTION: In a saccharide composition comprising a dietary fiber comprising glucose as the constituent sugar, the numerical values of x, y and z in the following formulas satisfy each independently 0.20&lex&le0.75, 0.25&ley&le0.80 and z&le0.30. x: content (g) of dietary fiber having polymerization degree of 3, 4 and comprising glucose as the constituent sugar/the total (g) of dietary fiber content comprising glucose as the constituent sugar, y: content (g) of dietary fiber having polymerization degree of 5-9 and comprising glucose as the constituent sugar/the total (g) of dietary fiber content comprising glucose as the constituent sugar, and z: content (g) of dietary fiber having polymerization degree of &ge10 and comprising glucose as the constituent sugar/the total (g) of dietary fiber content comprising glucose as the constituent sugar/the total (g) of dietary fiber content comprising glucose as the constituent sugar. The flavor of the foods is not impaired when added with such sugar compositions.COPYRIGHT: (C)2012,JPO&INPIT【課題】食品の風味を損なわない糖組成物を提供する。【解決手段】本発明の糖組成物は、グルコースを構成糖とする食物繊維を含有する糖組成物であって、次式におけるx、y、zの数値が、それぞれ0.20≦x≦0.75、0.25≦y≦0.80、z≦0.30である糖組成物。x…グルコースを構成糖とする重合度3,4の食物繊維の含量(g)/ グルコースを構成糖とする食物繊維含量の合計(g)y…グルコースを構成糖とする重合度5~9の食物繊維の含量(g)/ グルコースを構成糖とする食物繊維含量の合計(g)z…グルコースを構成糖とする重合度10以上の食物繊維の含量(g)/グルコースを構成糖とする食物繊維含量の合計(g)このような糖組成物は食品に添加した場合に、食品の風味を損なわない。【選択図】なし
