KR20190062393A - A method of improving the easy-to-drink degree of the drink containing the reduced indigestible dextrin, a drink containing the reduced indigestible dextrin improved in the degree to which it is easily ingested by the method, a drink for suppressing the fat absorption containing the reduced indigestible dextrin, For inhibiting fat absorption - Google Patents

Abstract

A method of improving the degree of easy drinking of the drink containing the reduced indigestible dextrin, a drink containing the reduced indigestible dextrin improved in the degree to which it is easily consumed by the method, a drink for suppressing the fat absorption containing the reduced indigestible dextrin, A method for suppressing fat absorption of mealtime

Description

A method of improving the easy-to-drink degree of the drink containing the reduced indigestible dextrin, a drink containing the reduced indigestible dextrin improved in the degree to which it is easily ingested by the method, a drink for suppressing the fat absorption containing the reduced indigestible dextrin, For inhibiting fat absorption

The present invention relates to a method for improving the degree of easy drinking of a beverage containing reduced indigestible dextrin, a beverage containing reduced indigestible dextrin improved in the degree to which it is easily ingested by the method, a fat absorption inhibitor containing reduced indigestible dextrin Beverages, and meals. ≪ RTI ID = 0.0 > [0002] < / RTI >

Ovariodic dextrin has recently been used in various foods and has been used because it has an effect of suppressing the postprandial increase in postprandial blood glucose level, an effect of suppressing elevation of postprandial triglyceride level, and the like. However, since the indigestible dextrin is light yellow, it is difficult to blend it into a colorless or light color food.

On the other hand, the reduced indigestible dextrin produced by the addition of hydrogen to the indigestible dextrin is non-cariogenic, and thus it is expected to be used for colorless or light-colored foods. For example, it has been studied to add functionality to water by adding reduced indigestible dextrin (see, for example, Patent Document 1).

However, when reduced indigestible dextrin is added to beverages, there is a problem that the taste derived from the reduced indigestible dextrin is imparted to the beverage and becomes difficult to drink.

Patent Document 1: JP-A-2005-287454

It is an object of the present invention to improve the easy-to-drink degree of a beverage containing reduced indigestible dextrin.

The inventors of the present invention have found that it is possible to reduce the taste derived from reducing indigestible dextrin and improve the degree of easy drinking by controlling the hardness of the beverage containing the reduced indigestible dextrin I got it.

Further, the inventors of the present invention have also found that, when a drink containing the reduced indigestible dextrin is ingested, the effect of suppressing the rise of postprandial blood triglyceride level can be obtained. The inhibitory effect of reduced indigestible dextrin on postprandial serum triglyceride levels has not been tested at present.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a beverage or the like containing the following reduced-odor-dextrin-reduced dextrin dextrin.

1. A beverage containing reduced indigestible dextrin, said beverage having a hardness of 10 to 110.

2. The beverage according to 1, wherein the weight ratio (Ca / Mg) of calcium to magnesium in the beverage is 1 to 8.

3. The beverage according to 1 or 2, wherein the dose of reduced indigestible dextrin in said beverage is from 1 to 16 g per 500 g of beverage.

4. A colorless transparent drink according to any one of claims 1 to 3.

5. A beverage according to any one of claims 1 to 4, which contains natural water.

6. A method for improving an easy-to-drink degree of beverage containing reduced indigestible dextrin,

And adjusting the hardness of the beverage.

7. The method according to 6, wherein the hardness of the beverage is adjusted to 10 to 110.

8. The method according to 7, wherein the weight ratio (Ca / Mg) of calcium to magnesium in the beverage is 1 to 8.

9. A method according to any one of 6 to 8, wherein the hardness of the beverage is controlled by adding at least one of a magnesium salt and a calcium salt.

10. A method according to any one of 6 to 9, wherein the hardness of the beverage is controlled by combining plural kinds of water having different hardness.

11. The method according to any one of 6 to 10, wherein the dose of reduced indigestible dextrin in the beverage is 1 to 16 g per 500 g of beverage.

12. Reduced fat absorption drink containing indigestible dextrin.

13. The beverage for suppressing fat absorption according to 12, wherein the hardness of the beverage is 10 to 110.

14. The fat absorption suppressing beverage according to 13, wherein the weight ratio (Ca / Mg) of calcium to magnesium in the beverage is 1 to 8.

15. The beverage for suppressing fat absorption according to any one of 12 to 14, wherein the dose of reduced indigestible dextrin in the beverage is 1 to 16 g per 500 g of beverage.

16. A colorless transparent drink as claimed in any one of 12 to 15.

17. A method for inhibiting lipid absorption in a meal,

555 mL of a fat absorption-suppressing beverage containing 5 g of reduced indigestible dextrin is taken once per day with the meal.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a beverage containing the reduced indigestible dextrin improved in degree of easy to drink. Further, according to the present invention, it is possible to provide a beverage for suppressing fat absorption containing reduced indigestible dextrin.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing changes in blood triglyceride values with time in Example 2. FIG.
[Fig. 2] Fig. 2 is a diagram showing a blood concentration curve bottom area (AUC) of blood triglyceride level in Example 2. Fig.
[Fig. 3] Fig. 3 is a graph showing the amount of change in blood triglyceride level (Δ neutral lipid value in blood) in Example 2.
[Fig. 4] Fig. 4 is a diagram showing a blood concentration curve bottom area (AUC) of the amount of change in blood triglyceride level ([Delta] blood triglyceride value) in Example 2. Fig.

[Method for Improving the Drinkability of Drinking Water Comprising Reduced Ovariable Dextrin]

The method for improving the degree of easy drinking of the beverage containing the reduced indigestible dextrin of the present invention is characterized by controlling the hardness of the beverage containing the reduced indigestible dextrin.

According to the present invention, the taste derived from reduced indigestible dextrin (see Test Example 1 described later) can be reduced in the beverage containing the reduced indigestible dextrin, so that the degree of easy drinking can be improved.

In the present invention, "reduced indigestible dextrin" is an indigestible dextrin obtained by enzymatically digesting rosin dextrin and then hydrogenating to reduce the carbonyl group at the reducing end. Specific examples of the reduced indigestible dextrin include Powder Sol 2 H (trade name), which is sold by Matsuya Kagaku Kogyo Co., Ltd., and the like.

In the present invention, "hardness" means a value obtained by converting the concentration (total hardness) of a calcium salt and a magnesium salt in water into the concentration of calcium carbonate in units of "mg / L" Can be obtained.

[CaCO ₃ ] (mg / L) = [calcium ion] (mg / L) × 2.5 + [magnesium ion]

In the method of the present invention, it is preferable to adjust the hardness of the beverage to 10 to 110.

In the method of the present invention, the water constituting the beverage is not particularly limited, and examples thereof include natural water, tap water, pure water, ultrapure water, RO water (water treated with a reverse osmosis membrane (RO membrane) Two or more of these may be appropriately mixed.

In the present invention, in order to control the hardness, it is preferable to add water (water may be one kind or a mixture of two or more kinds) having a specific hardness to any calcium salt and magnesium salt At least one of them may be added, or plural types of water having different hardness may be added.

Further, in the present invention, it is not necessary to adjust the hardness again if the hardness of the water (one kind or two or more kinds of water) constituting the beverage is already in the range of 10 to 110.

Further, in the method of the present invention, the weight ratio (Ca / Mg) of calcium to magnesium in the beverage may be 1 to 8.

The dose of reduced indigestible dextrin in the drinking water is not particularly limited and can be appropriately determined. For example, it is 1 to 16 g per 500 g of drinking water.

The beverage is colorless and transparent. In the present invention, a colorless and transparent beverage can be provided by blending a non-defatting dextrin, a non-defatting deoxidizing dextrin, and the like.

The beverage may also be a light color.

[Drinks containing reduced indigestible dextrin]

The beverage containing reduced indigestible dextrin of the present invention has a hardness of 10 to 110. [

Since the beverage containing the reduced indigestible dextrin of the present invention has a specific range of hardness of 10 to 110, the taste derived from reduced indigestible dextrin is reduced and the degree of easy drinking is improved.

In addition, the beverage containing reduced indigestible dextrin of the present invention preferably has a weight ratio (Ca / Mg) of 1 to 8 with respect to magnesium in the beverage.

The dose of reduced indigestible dextrin in the drinking water is not particularly limited and can be appropriately determined. For example, it is 1 to 16 g per 500 g of drinking water.

The beverage of the present invention is preferably colorless and transparent. In the present invention, it is possible to provide a colorless transparent beverage which contains dextrin-resistant dextrin instead of indigestible dextrin.

The beverage may also be a light color.

Another feature of the beverage containing the reduced indigestible dextrin of the present invention is as described above for improving the easy-to-drink degree of the beverage containing the reduced indigestible dextrin of the present invention described above.

[Drink for inhibiting fat absorption containing reduced indigestible dextrin]

INDUSTRIAL APPLICABILITY The beverage for suppressing fat absorption of the present invention is characterized in that it contains reduced indigestible dextrin.

INDUSTRIAL APPLICABILITY The beverage for suppressing fat absorption of the present invention has an effect of suppressing the absorption of fat, and in particular, can suppress the rise of blood triglyceride level due to the fat of meal.

The addition of reduced indigestible dextrin to the beverage has a problem that the beverage is imparted with a flavor derived from reduced indigestible dextrin and is difficult to drink. However, there is a problem that the degree of easy drinking of the beverage containing the reduced indigestible dextrin of the present invention By applying a method for improving the above, such a problem can be solved.

The fat absorption suppression beverage of the present invention preferably has a hardness of 10 to 110 in view of improving the degree of easy to drink. It is also preferable that the weight ratio (Ca / Mg) of calcium to magnesium in the drink be 1 to 8.

In the fat absorption suppressing beverage for use in the present invention, the dose of the reduced indigestible dextrin in the beverage is not particularly limited and can be suitably determined. For example, it is 1 to 16 g per 500 g of beverage.

The beverage of the present invention is preferably colorless and transparent. In the present invention, it is possible to provide a colorless and transparent beverage which contains dextrin-resistant dextrin instead of indigestible dextrin.

The beverage may also be a light color.

The intake amount and the frequency of ingestion of the beverage for suppressing fat absorption of the present invention are not particularly limited, but any amount can be ingested at an arbitrary frequency. For example, 555 mL of drinking water containing 5 g of reduced indigestible dextrin can be taken once a day with meals. In addition, for example, 555 mL of beverage containing 5 g of reduced indigestible dextrin can be taken together with meal for the number of meals of one day's meal.

It is also believed that the beverage for suppressing fat absorption of the present invention is useful for prevention of postprandial hyperlipidemia, lifestyle-related diseases, and prevention of arteriosclerotic diseases.

[Method for suppressing lipid absorption of mealtime]

The method for suppressing dietary fat absorption of the present invention is characterized in that 555 mL of a fat absorption suppressing drink containing 5 g of reduced indigestible dextrin is taken once a day together with a meal.

According to the method of the present invention, absorption of dietary fat can be suppressed. In this way, by suppressing the absorption of fat, it is possible to suppress the increase of blood triglyceride levels due to fat in meals.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.

Test Example 1

The degree of easy to drink was evaluated for the sensory evaluation of beverages containing reduced indigestible dextrin in water.

Concretely, 500 g of beverage prepared to contain 2 g, 5 g, 10 g and 15 g of reduced indigestible dextrin (trade name: Fibersol 2 H, manufactured by Matsuya Kagaku Kogyo Co., Ltd.) as a beverage for treatment and 500 g of dextrin- , The degree of the taste of the reducing indigestible dextrin and the degree of easy drinking were evaluated according to the scale of Table 4 described later by seven expert panelists. The water constituting the test drink and the control beverage was RO water treated using a reverse osmosis membrane (RO membrane).

The concentration of calcium ions and magnesium ions contained in the beverage to be treated and the control beverage was analyzed by ICP-AES, and the hardness was calculated from the concentration of calcium ion and magnesium ion according to equation (1). The results are shown in Table 1.

As shown in Table 1, the beverage containing the reduced indigestible dextrin (the beverage to be treated) had a stronger taste of the reduced indigestible dextrin than the beverage containing no reduced indigestible dextrin (control drink), indicating that it was difficult to drink .

Example 1

Various kinds of beverages were prepared by mixing the reduced indigestible dextrin, and the beverages were subjected to sensory evaluation to evaluate the effect of the minerals (calcium ion, magnesium ion) and hardness contained in the beverage.

The beverage to be evaluated was prepared by mixing beverage containing natural-derived mineral mixed with natural water shown in Table 2 in the formulation shown in Table 3 and mineral water containing ultra-pure water obtained by a Milli-Q water producing apparatus (manufactured by Mulch Millipore) (Product name: Fibersol 2 H, manufactured by Matsuya Chemical Industry Co., Ltd.) in a predetermined volume of water was added to the beverage prepared by adding calcium gluconate (C ₁₂ H ₂₂ CaO ₁₄ ) and magnesium sulfate (MgSO ₄ ) . The dosage of reduced indigestible dextrin was 2g / 500g, 5g / 500g, and 15g / 500g for 500g of drinking water.

The control drinking water was made into ultrapure water obtained by a milli-Q water producing apparatus (manufactured by Mulch Millipore).

The concentration of calcium ion and magnesium ion contained in the beverage was analyzed by ICP-AES and the hardness of the beverage was calculated from the concentration of calcium ion and magnesium ion according to equation (1).

In addition, according to the scale shown in Table 4, sensory evaluation of beverage was performed by seven expert panelists. The results of the sensory evaluation of beverages including naturally occurring minerals are shown in Tables 5 to 7, and the results of sensory evaluation of beverages containing minerals added to ultrapure water are shown in Tables 8 to 10.

From Table 3, it was confirmed that the control ultrapure water and the 1% aqueous solution of reduced indigestible dextrin did not contain minerals.

From the results of Tables 4 to 6, when the hardness was 14.4 to 106.3, the taste of reduced indigestible dextrin was reduced and the degree of easy to drink was improved as compared with the control.

From the results of Tables 8 to 10, when the hardness was 14.4 to 106.3, the taste of reduced indigestible dextrin was reduced and the degree of easy to drink was improved as compared with the control.

In addition, when the weight ratio of calcium to magnesium (Ca / Mg) is 1.4 to 7.4, the taste of the reduced indigestible dextrin can be reduced and the degree of easy to drink can be improved.

Example 2

The effect of suppressing the elevation of blood fat in the drinking water of reduced indigestible dextrin mixed soft drink was tested according to the following procedure.

(Subject)

The subjects were 89 men and women (69 males and 20 females) aged between 20 and 65 years old who had 120 to 200 mg / dL of fasting serum triglyceride level slightly higher than the normal range. The mean age of the subjects was 46.2 ± 8.5 years, with a BMI of 24.4 ± 2.9 and fasting triglycerides of 147.8 ± 22.0 mg / dL.

(Test drinks)

A beverage prepared by adding 5 g of reduced indigestible dextrin (trade name: Fibersol 2 H, manufactured by Matsuyama Chemical Industry Co., Ltd.) as plant fiber as a beverage to be treated, and adding an appropriate amount of vitamin C as an antioxidant was prepared. As a control drink, beverage prepared by adding vitamin C to the same amount as the beverage to be treated without preparing reduced indigestible dextrin was prepared. These were used as plastic beverage having a volume of 555 mL, and it was confirmed that they could not be distinguished by appearance and flavor.

(Load food)

The load food was prepared by adding 180 g of hamburger (product name: hamburger of Yoshokutei (with demiglace sauce), made by Ajinomoto Frozen Food Co., Ltd.), 50 g of deep fried potato (product name: Cavendish Shrestling Potato, manufactured by Miho Japan KK) : Butter roll (30 g), manufactured by Tablesmart Co.), and bread (trade name: neo butter roll, manufactured by Fuji Bread Co., Ltd.). The fat content of the load food was 40.9 g (720 kcal).

(Test Methods)

The test was conducted by a double blind randomized crossover method in which the subjects were randomized into two groups and the two test drinks (the test drink and the control drink) were changed.

Concretely, the dinner on the day prior to the test day was completed by 20:00, and after that, the fasting (water only) was performed, and on the next morning, fasting blood was collected from the elbow vein part in fasting state. Subjects were instructed to take the test drinks and load foods within 1 hour after the blood collection, and to collect blood after 2, 3, 4, and 6 hours from the start of ingestion. The intake time of the test drink and load food was generally within 20 minutes. Fasting was carried out until blood collection after 6 hours of ingestion was completed, and the patient was stabilized in a sitting position. Next, after a one-week rest period, the two kinds of test drinks (the test drink and the control drink) were changed, and the test drinks and the load food were again taken and blood was collected.

(Measurement and evaluation items)

The triglyceride, RLP-cholesterol, phospholipid and? -Lipoprotein in blood collected were consigned to the LSI Medien Central Research Laboratories Co., Ltd. and measured. The main evaluation items were expressed as the mean value ± standard error (SE), and the measured value and the change amount were evaluated with respect to the change of the serum triglyceride over time and the area under the curve (AUC). RLP-cholesterol, phospholipid, and β-lipoprotein were considered as secondary evaluation items.

(Statistical Analysis)

The validity of the double blind randomization crossover method was verified by the generalized linear model (GLM) using the following equation (2). Time effect, and order effect were examined using serum triglyceride AUC.

Y _ijkl = μ + α _i + β _j + γ _k + ε _{(1) kl} + ε _{(2) ijkl} (2)

Y _ijkl (i, beverage; j, timing; k, order; l, subject);

μ, overall mean;

α, beverage effect, β, phase effect, γ, order effect;

ε (1), effect of subject (deviation between subjects);

ε (2), the error of individual measurements (deviation within the subject)

The time effect and order effect of serum triglyceride AUC were P = 0.075 and P = 0.830, respectively, which were not significant, and the crossover method was considered appropriate.

The effect of the study beverage was analyzed by the t test with the corresponding control with the control drink consumption. The significance level was 5% in the two-sided test, and the statistical analysis software was IBM SPSS Statistics 24 (Japan IBM Corporation).

(result)

FIG. 1 shows the change with time, and FIG. 2 shows the area under the blood concentration curve (AUC) with respect to the blood triglyceride level. Fig. 3 shows the change with time and AUC (area under the curve) of the blood concentration curve with respect to the amount of change in blood triglyceride level (?

The blood triglyceride levels were 146.2 ± 56.0 mg / dL and 149.9 ± 53.8 mg / dL, respectively, and no significant difference was observed.

The blood triglyceride level of FIG. 1 was significantly lower at 2, 3, 4, and 6 hours after the intake of the food than at the intake of the control beverage (intake 2, 4, and 6 P <0.05, after 3 hours of ingestion: P <0.01).

The blood triglyceride AUC of FIG. 2 was significantly lower (P <0.01) in the case of ingesting the beverage than in the case of ingesting the control beverage.

3 was significantly lower than that of the control drink at 2, 3, 4, and 6 hours after the intake of the load food (intake 2, 3, 4 hours: P &lt; 0.01, after 6 hours of intake: P &lt; 0.05).

As shown in FIG. 4, the AUC of the blood triglyceride was significantly lower than that of the control drink (P <0.01).

From the above results, it was revealed that the soft drink containing the reduced indigestible dextrin inhibited the increase of the blood triglyceride level due to the fat in the meal.

The changes with time of RLP-cholesterol, phospholipid and? -Lipoprotein are shown in Table 11. In Table 11, for each measurement item, the top is the result of the beverage to be treated and the bottom is the result of the contrast beverage.

PLR-cholesterol was significantly lower (P <0.05) at 6 hours after ingestion of food than at the time of consumption of control drink.

Phospholipid was significantly lower at 2, 4, and 6 hours after intake of the food than at the intake of the control beverage (at 2 and 4 hours after ingestion: P <0.05, at 6 hours after ingestion : P &lt; 0.01).

β-lipoprotein was significantly lower at 2, 3, 4, and 6 hours after the intake of the food than at the consumption of the control drink (at 2, 3 and 4 hours after ingestion: P &Lt; 0.05, after 6 hours of ingestion: P &lt; 0.01).

Dietary fat is absorbed from the intestinal tract and then re-synthesized in the small intestine epithelium into chiropractic cholesterol containing high triglyceride, which is converted to blood, and the postprandial triglyceride level is elevated. The chylomicron is converted to a chiomicron residue by lipoprotein lipase and enters the liver. The researchers report that the remnant - like lipoprotein, which is an intermediate metabolite, stays in the blood and causes atherosclerosis. Therefore, it is necessary to inhibit the rise of RLP-cholesterol, which reflects the residue-like lipoprotein, in addition to postprandial serum triglyceride level, and to inhibit the phospholipid, - Suppression of lipoprotein elevation is thought to be useful for the prevention of arteriosclerotic diseases.

Subjects were divided into subjects with fasting blood triglyceride levels above 150 mg / dL and subjects below 150 mg / dL.

In the subjects with fasting serum triglyceride level of 150 mg / dL or higher (n = 38), the blood triglyceride levels were 165.1 ± 66.4 mg / mL and 170.4 ± 58.1 mg / mL before consumption of the beverage and control drink, respectively, I did. Serum triglyceride levels after the intake of the loaded food tended to show a lower value at 2, 3, 4, and 6 hours after the intake of the load food (at 2 hours after ingestion: P = 0.05, after 3 hours of ingestion: P = 0.076, after 4 hours of intake: P = 0.057, after 6 hours of intake: P = 0.054) (2, 3, 4, 6 hours after ingestion: P <0.05) .The triglyceride AUC of blood during the intake of the test drink was lower than that of the control drink (P = 0.054). The AUC of triglyceride was significantly lower than that of the control drink (P <0.01).

In the subjects with fasting blood triglyceride levels less than 150 mg / dL (n = 51), the blood triglyceride levels were 132.1 ± 42.2 mg / mL and 134.6 ± 45.3 mg / mL before the intake of beverage and control drink, respectively, I did. Serum triglyceride levels after the intake of the load food tended to show a low value at 3 and 4 hours after the intake of the load food (P = 0.056, P = 0.056, intake 4) After time: P = 0.089). The blood triglyceride level showed a significantly lower value (P <0.05) after 3 hours than the intake of the control drink, and after 2 and 4 hours, (2 hours after ingestion: P = 0.057, 4 hours after ingestion: P = 0.056). The AUC of blood triglyceride at the time of intake of the study beverage tended to be lower than that of the control beverage (P = 0.069), and the AUC of the blood triglyceride was significantly And significantly lower values. (P &lt; 0.05).

From the above, it can be seen that, by taking the test drink before eating, not only adult men and women whose blood triglyceride levels in the fasting state are slightly higher than those in the normal range, but also men and women whose fasting blood triglyceride levels are within the reference value, It can be expected to be effective.

Industrial availability

INDUSTRIAL APPLICABILITY According to the present invention, in a beverage containing reduced indigestible dextrin, the degree of easy to drink can be improved. Further, according to the present invention, it is possible to provide a beverage containing reduced indigestible dextrin imparted with a function of suppressing fat absorption.

Drinking water can be easily included in the normal diet and can be said to be effective for prevention of postprandial hyperlipidemia and lifestyle-related diseases by consuming the fat absorption suppressing drink of the present invention continuously and customarily.

While the embodiments and / or examples of the invention have been described in some detail above, those skilled in the art will readily appreciate that many modifications are possible in the exemplary embodiments and / or examples disclosed herein without materially departing from the novel teachings and advantages of this invention. It is easy to make changes. Accordingly, many such modifications are within the scope of the present invention.

The contents of this specification and the contents of the Japanese patent application which forms the basis of the Paris priority of the present application are all incorporated herein by reference.

Claims (17)

Claims 1. A beverage containing reduced indigestible dextrin, said beverage having a hardness of 10 to 110. The beverage according to claim 1, wherein the weight ratio of calcium to magnesium in the beverage (Ca / Mg) is 1 to 8. The beverage according to any one of claims 1 to 3, wherein the dose of reduced indigestible dextrin in said beverage is 1 to 16 g per 500 g of beverage. The colorless transparent beverage according to any one of claims 1 to 3, The beverage according to any one of claims 1 to 4, comprising natural water. A method for improving the easy-to-drink degree of beverage containing reduced indigestible dextrin, which comprises controlling the hardness of the beverage. 7. The method of claim 6, wherein the hardness of the beverage is adjusted to 10 to 110. The method according to claim 7, wherein the weight ratio of calcium to magnesium in the beverage (Ca / Mg) is 1 to 8. 9. The method according to any one of claims 6 to 8, wherein the hardness of the beverage is controlled by adding at least one of a magnesium salt and a calcium salt. The method according to any one of claims 6 to 8, wherein the hardness of the beverage is controlled by combining a plurality of kinds of water having different hardness. 11. The method according to any one of claims 6 to 10, wherein the dose of reducing indigestible dextrin in said beverage is from 1 to 16 g per 500 g of beverage. Reduced fat absorption drink containing indigestible dextrin. The beverage according to claim 12, wherein the beverage has a hardness of 10 to 110. The beverage according to claim 13, wherein the weight ratio (Ca / Mg) of calcium to magnesium in the beverage is 1 to 8. The beverage according to any one of claims 12 to 14, wherein the dose of reducing indigestible dextrin in the beverage is 1 to 16 g per 500 g of beverage. The beverage according to any one of claims 12 to 15, which is colorless and transparent. A method for inhibiting lipid absorption of mealtimes, comprising ingesting once daily 555 mL of a fat absorption suppression drink containing 5 g of reduced indigestible dextrin with a meal.

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