PROBLEM TO BE SOLVED: 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.SOLUTION: 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.COPYRIGHT: (C)2014,JPO&INPIT【課題】高甘味度甘味料を含有する可食組成物について、高甘味度甘味料に起因する味質を改善する方法;特に甘味の後引き感を低減する方法、ショ糖に類似する良質のコク味を付与する方法、高甘味度甘味料に起因する苦味を低減する方法、又は/及び高甘味度甘味料に起因する雑味を低減する方法を提供する。【解決手段】高甘味度甘味料を含有する可食組成物に、下記の性質(a)を有するデキストリン、好ましくは下記の性質(a)~(c)を有するデキストリンを用いる:(a)青価が0.4~1.2の範囲、(b)80℃の蒸留水で調製したデキストリン30質量%水溶液を、5℃で24時間静置した時のゼリー強度が4N/cm2以上、(c)25℃の蒸留水で調製したデキストリン30質量%水溶液を、25℃で5分間静置した時の粘度が100mPa・s以下。【選択図】なし
