| abstract |
The problem is to provide a beer-flavored drink having improved foam characteristics. The problem is solved by providing: a beer-flavored drink characterized in containing at least 0.25 mass% of a branched α-glucan mixture that (A) has glucose as a constituent sugar, (B) has a branched structure having a glucose polymerization degree of 1 or higher, the branched structure being linked, via a bond other than an α-1,4 bond, to a non-reducing terminal glucose residue positioned at one end of a linear glucan that is linked via an α-1,4 bond and has a glucose polymerization degree of 3 or higher, (C) forms isomaltose by isomaltodextranase digestion, the isomaltose being formed in an amount of 25-50 mass% relative to the solids of the product of digestion, and (D) has a water-soluble dietary fiber content of 40 mass% or higher as determined by high-performance liquid chromatography (enzyme-HPLC); and a method for producing the beer-flavored drink. |