TWI421033B - Vegetable and/or fruit beverage compositions - Google Patents

Description

Vegetable and/or fruit beverage composition

The present invention relates to vegetable and/or fruit beverage compositions.

Due to changes in the living environment, the modern Japanese diet is more chaotic. In particular, due to the increase in the non-dietary ratio and the excessive dependence on individual diets and processed foods, the caloric intake is too high, and the imbalance of nutrients in dietary fiber and mineral intake is extremely serious. This imbalance of nutrients is one of the risk factors for lifestyle-related diseases, and adaptability is important in delivering healthy lives. It is very useful to take full intake of vegetables and fruits to correct the uneven intake of nutrients. In Japan's "21st Century National Health Campaign" (Healthy Japan 21), the target value of vegetable intake is set at 350 grams (reference value 292 grams; 9 years of National Nutrition Survey) above. In addition, in the United States, it is recommended to consume more than five kinds of vegetables and three or more kinds of fruits (5+3 sports) for the purpose of preventing lifestyle-related diseases. Because of this background, the processing of vegetables and fruits into easy-to-eat is extremely far-reaching for the improvement of national health.

Processing vegetables and juices into juice is an effective method for easy ingestion. However, for those who do not like vegetables and fruits, even if they are juice-like, they will be very concerned about the taste and taste of the barley, and the sticky taste is difficult to call it easy to ingest. 3. Improved methods such as dimercaptoglyceride have good hydrophilicity for barley and bitter components of vegetable juices and juices. Hydrophobic balance is known, and foods having reduced barley and bitterness of vegetable juices and juices are known (Patent Document 1).

In addition, it has been reported that erythritol (one of the sugar alcohols (Patent Document 2) and one of the oligosaccharides, α-binding galactooligosaccharides (Patent Document 3) are used to improve vegetable juice and juice flavor, however, Because of the sweetness of these ingredients, there are problems that affect the flavor of the final food.

Further, a method of improving the flavor of vegetable juice and fruit juice by a water-soluble acidic polysaccharide having a carboxyl group is also known (Patent Document 4). However, the solution has a problem of extremely high viscosity and difficulty in ingestion. Further, when the vegetable and/or fruit beverage composition is subjected to heat sterilization treatment, there is a problem that a heating odor occurs.

[Patent Document 1] Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. Bulletin

The present invention provides a vegetable and/or fruit beverage composition comprising the following components (A), (B) and (C): (A) 0.1 to 1.2% by mass of a solid matter derived from vegetables and/or fruits (B) an acidic polysaccharide Water soluble dietary fiber (C) water.

Next, the present invention provides a vegetable and/or fruit beverage composition containing the following components (A), (D) and (C): (A) 0.1 to 1.2% by mass of a solid matter derived from vegetables and/or fruits (D) Neutral polysaccharides are water soluble dietary fiber (C) water.

The inventors of the present invention prepared a beverage containing vegetable juice and fruit juice, and in view of the green odor, the heating odor after the heat sterilization treatment, the sweet taste, and the easy drinking, it was found that the acidic polysaccharide-based water-soluble dietary fiber was added. / or neutral polysaccharides are water-soluble dietary fiber, and the solid content of vegetables and fruits is adjusted to a certain range, which can reduce the taste of green barley and heating odor after heat sterilization, thereby increasing the taste of the alcohol. The synergistic effect of the like can significantly improve the ease of drinking. In addition, the so-called green scent is a odor which is felt when alcohols such as hexanol and hexanal and aldehydes, disulfides and benzoquinones are contained in vegetables and fruits, for example. In addition, the so-called glycoly taste means a taste which is felt when the mouth contains amino acids such as glutamic acid and glucosinolate in vegetables and fruits.

The vegetable and/or fruit beverage of the present invention is suppressed by the green odor and the heating odor after the heat sterilization treatment, has a sweet taste, is easy to drink, and can be consumed for a long time. Further, the vegetable and/or fruit beverage composition of the present invention does not have an effect on the calorie intake. Further, since the water-soluble dietary fiber is contained, the effect of the whole intestine and the effect of improving laxation can be expected.

The vegetable and/or fruit beverage compositions of the present invention comprise vegetables and/or fruit juices which are generally considered to be barley, difficult to enter. Tomatoes, carrots, spinach, cabbage, broccoli, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, soybean, etc., which are generally regarded as barley and hard-to-drink vegetables, are listed. Similarly, melon, watermelon, plum, kiwi, guava, plum, etc., which are generally considered to be green and difficult to drink, can be enumerated. The component (A) used in the present invention is a solid matter derived from vegetables and/or fruits, and its content is 0.1 to 1.2% by mass based on the dry mass. Examples of such vegetables and fruits include vegetables such as tomatoes, carrots, spinach, cabbage, broccoli, broccoli, cauliflower, celery, lettuce, parsley, watercress, kale, and soybean; lemon and grapefruit. Fruits of orange, apple, grape, melon, watermelon, plum, kiwi, guava, plum, etc. In the present invention, the solid materials derived from vegetables and/or fruits contain a certain amount. The solid matter herein refers to an insoluble matter of a size of 833 μm or less dispersed in an aqueous solution, and the amount of the solid matter can be determined by the following method. It is also to be kept at a constant temperature of 25 ° C and uniformly stirred into a homogenous state. It is filtered with 20 mesh (screen 833 μm) of Tyler standard sieve. After homogenizing the sample which can be obtained through the mesh, 10 g is quantified by a centrifuge tube. High-speed cooling centrifuge (HITACHI himac CR20G), the treatment temperature was set at 20 ° C, the maximum centrifugal acceleration was set in the range of 4 × 10 ⁵ ~ 5.2 × 10 ⁵ [m / s ² ], centrifuged for 30 minutes, and the retained particle diameter was determined. After the mass of the filter paper of 1 micrometer (ADVANTEC No. 5C, diameter: 90 mm), the supernatant solid after centrifugation in the centrifuge tube was collected by filtration. After the solid matter remaining in the last centrifuge tube is completely washed, the whole solid matter is collected and washed on the same filter paper, and the mass of the filter paper after drying is measured, so that the amount of the solid material in the 10 g sample is (the quality of the filter paper after drying) )-(Filter paper quality).

In general, when the amount of the solid matter contained in the beverage containing the strong green barley and/or the fruit juice is too small, it becomes difficult to drink as the barley taste becomes strong. On the other hand, when the amount of the solid matter is too large, the viscosity is high, and the heating odor after the heat sterilization treatment is strong and it is difficult to enter.

In the vegetable and/or fruit beverage composition of the present invention, the content (dry mass) of the component (A) is preferably from 0.1 to 1.2% by mass in the composition containing 20 mesh (yarn of 833 μm) through a Tyler standard sieve. More preferably, it is 0.2 to 0.9% by mass, more preferably 0.21 to 0.85% by mass, still more preferably 0.25 to 0.8% by mass, particularly preferably 0.3 to 0.6% by mass. When the amount of solid matter in the vegetables and/or fruit juice having a green taste is large, the adjustment of the amount of the solid matter can be carried out by filtration and centrifugation to remove the solid matter. Further, when the solid matter in the green scented vegetable and/or fruit juice is small or almost absent, it can be carried out by adding filtration and centrifuging the solid matter obtained from other vegetables and/or fruit juice.

The so-called component (B) acidic polysaccharide-based water-soluble dietary fiber used in the present invention means that the acid polysaccharide-based dietary fiber is water-soluble. The acidic polysaccharide-based dietary fiber is a dietary fiber having an acidic group such as a carboxyl group, a sulfonyl group or a sulfuric acid residue. To 1 ml of a 1% by mass aqueous solution of the acidic polysaccharide-based water-soluble dietary fiber used in the present invention, 1 ml of a 0.02 mol/liter sodium sulfate aqueous solution and 1 ml of a 1% by mass aqueous solution of cetyltrimethylammonium chloride are added. It was confirmed that there was a white precipitate.

The acidic polysaccharide-based water-soluble dietary fiber used in the present invention is quantified by the food fiber measurement method (Prosol's method) of the AOAC method. That is, under the predetermined conditions, after a series of enzyme treatments, the mass of the residue precipitated from about 80% by mass of ethanol is deducted from the mass fraction determined by the non-digestible protein and ash.

The acid polysaccharide-based water-soluble dietary fiber used in the present invention is preferably obtained by extracting, decomposing and purifying plants, seaweed or bacteria. Specific examples thereof include alginic acid, low molecular weight alginic acid, carrageenan, brown algae polysaccharide, seaweed extract, agar pectin, pectin, low molecular pectin, gum arabic, karaya gum, and gellan gum. And xanthan gum and the salts, which may be added alone or in combination of two or more. The salt is preferably an alkali metal salt, and particularly preferably a sodium salt. The acidic polysaccharide-based water-soluble dietary fiber has a barley flavor which reduces the beverage containing the green barley flavor and the fruit juice, and has the property of increasing the taste of the alcohol.

Further, the viscosity of the aqueous solution of the acidic polysaccharide-based water-soluble dietary fiber (B) is not particularly specified, but it is preferably not, for example, gelled at a low concentration and does not have a high viscosity. Therefore, in the form of the beverage composition which is easy to ingest, the aqueous solution of the acidic polysaccharide-based water-soluble dietary fiber (B) of 1% by mass is preferably fluid at 25 °C. Here, the so-called aqueous solution having a fluidity of 1% by mass prepared in a beaker has an outflow property when the beaker is inverted at 25 ° C. In addition, the viscosity of the 1% by mass aqueous solution is preferably 200 mPa. Below s, more preferably 50 mPa. Below s, more preferably 20 mPa. Below s, more preferably 10 mPa. Below s, especially good for 5 mPa. s below. Further, the viscosity was measured by applying a rotation speed of 60 rpm to the rotor (rotor No. 2) using a B-type viscometer.

The content of the component (B) in the vegetable and/or fruit beverage composition of the present invention is preferably from 0.5 to 30% by mass, more preferably from the viewpoint of reducing the effect of the green odor, improving the taste of the mellow taste, and facilitating the entrance. It is 1 to 20% by mass, more preferably 1 to 15% by mass, more preferably 1.1 to 12% by mass, still more preferably 1.2 to 10% by mass, still more preferably 1.3 to 8% by mass, particularly preferably 1.4 to 6% by mass. %.

Further, in the vegetable and/or fruit beverage composition of the present invention, it is necessary to contain the component (C) water from the viewpoint of easy drinking, and the content thereof is preferably 65 mass% in the vegetable and/or fruit beverage composition of the present invention. The above is more preferably 80% by mass or more, and particularly preferably 86% to 96% by mass.

The medium-polysaccharide-based water-soluble dietary fiber (D) used in the present invention is preferably obtained from the steps of extraction, decomposition and purification from plants, seaweed or bacteria. Specifically, it may be enumerated as indigestible dextrin, guar gum, guar gum decomposition product, amylopectin, water-soluble corn fiber, hemicellulose, low molecular weight cellulose, soybean dietary fiber, locust bean gum,蒟蒻-mannan, guaran gum, amaranth, etc., may be added singly or in combination of two or more. The neutral polysaccharide-based water-soluble dietary fiber was quantified by the AOAC method of dietary fiber measurement (Prosaki method).

Further, the viscosity of the aqueous solution of the neutral polysaccharide-based water-soluble dietary fiber (D) is not particularly specified, but, for example, it is preferred that it does not gel or have a high viscosity at a low concentration. Therefore, it is preferable that the aqueous solution having a neutral polysaccharide-based water-soluble dietary fiber (D) of 1% by mass is liquid at 25 ° C. In addition, the viscosity of the 1% by mass aqueous solution is preferably 200 mPa. Below s, especially good for 50 mPa. Below s, more preferably 20 mPa. Below s, more preferably 10 mPa. Below s, especially good for 5 mPa. s below. Further, the viscosity was measured by applying a B-type viscometer to a rotor (rotor No. 2) at a rotational speed of 60 revolutions per minute.

The content of the component (D) in the vegetable and/or fruit beverage composition of the present invention is preferably from 0.5 to 30% by mass, more preferably from the viewpoint of reducing the effect of the green odor, improving the taste of the mellow taste and being easy to drink. It is 1 to 20% by mass, more preferably 1 to 15% by mass, more preferably 1.1 to 12% by mass, still more preferably 1.2 to 10% by mass, still more preferably 1.3 to 8% by mass, particularly preferably 1.4 to 6% by mass. %.

When the components (B) and (D) are added together, the total content of the component (B) and the component (D) in the vegetable and/or fruit beverage composition of the present invention is reduced from the green odor effect, the taste is improved, and the taste is improved. From the viewpoint of the effect of drinking, it is preferably 0.5 to 30% by mass, more preferably 1 to 20% by mass, still more preferably 1 to 15% by mass, still more preferably 1.1 to 12% by mass, still more preferably 1.2 to 10% by mass. The mass% is more preferably 1.3 to 8% by mass, particularly preferably 1.4 to 6% by mass.

In the vegetable and/or fruit beverage composition of the present invention, in addition to the above components, other dietary fibers, sugars (for example, starch, dextrin, sucrose, etc.), proteins (casein, soy protein, protein, etc.) may be added singly or in combination as appropriate. ), minerals (calcium carbonate, iron lactate, etc.), vitamins (vitamin A, B ₁ , B ₂ , B _{1 2} , C, etc.), rice, barley, wheat, corn, meat, cooking oil, seasonings, etc. . Especially good for vitamin C.

The pH of the vegetable and/or fruit beverage composition of the present invention is preferably from pH 3 to 7, more preferably from pH 3.5 to 5.5, particularly preferably from pH 3.8 to 4.6, from the viewpoint of preservation stability of the composition and ease of entry. .

Further, the vegetable and/or fruit beverage composition of the present invention is preferably from the viewpoint of easy drinking, preferably 20 mesh through a Tyler standard sieve (833 μm mesh), that is, the solid matter contained therein is preferably 833 μm. the following.

In the vegetable and/or fruit beverage composition of the present invention, antioxidants, perfumes, various esters, organic acids, organic acid salts, inorganic acids, inorganic acids may be added alone or in combination with ingredients derived from vegetables and fruits. Additives such as salts, inorganic salts, pigments, emulsifiers, preservatives, seasonings, pH adjusters, quality stabilizers, and the like.

Examples of the inorganic acid or inorganic acid salt include phosphoric acid, disodium hydrogen phosphate, sodium metaphosphate, and sodium polyphosphate.

The container used for the vegetable and/or fruit beverage composition of the present invention can be used in the same manner as a general beverage, a shaped container containing polyethylene terephthalate as a main component (so-called PET bottle), a metal can, and a composite metal. The general type of paper containers, bottles, etc. of foil and plastic film. The so-called container-packed beverage refers to a drinker who does not need to be released.

Further, the vegetable and/or fruit beverage composition of the present invention is, for example, filled in a container such as a metal can, and, when heat-sterilizable, is produced under the sterilization conditions prescribed by the Food Sanitation Law. If the PET bottle or the paper container cannot be sterilized by the food conditioning stage, the same sterilization conditions as described above are used in advance, for example, after being sterilized at a high temperature for a short period of time in a flat plate type heat exchanger, and then being cooled to a constant temperature and then filled in the container. Further, other ingredients may be added to the filled container under aseptic conditions.

[Examples] Examples 1 to 5 and Comparative Examples 1 to 2

125 g of the beverage composition was prepared according to the prescription of Table 1, and the total amount of the low molecular weight sodium alginate and the guar gum decomposition product and the tomato juice of the beverage compositions was the same, and the amount of the solid matter in the system was different. The adjustment of the amount of solid matter is carried out by separating the tomato juice containing the solid matter by centrifugation and filtering to remove the solid matter. Further, in Examples 1 to 22, all of the container-packed beverages of Comparative Examples 1 to 9 were passed through 20 mesh of a Tyler standard sieve, adjusted to pH 4.3 using citric acid and trisodium citrate, and then subjected to sterilization conditions at 124 ° C for 30 seconds. The UHT is sterilized and refilled into the container.

(solid matter measurement method)

It is prepared to uniformly stir the sample kept at a constant temperature of 25 ° C to a homogeneous state. Next, it was filtered through a 20 mesh of Tyler standard sieve, and the sample obtained by the mesh was homogenized, and 10 g of the sample was quantified by a centrifuge tube, and the treatment temperature was set at 20 ° C using a high-speed cooling centrifuge (HITACHI himac CR20G). The maximum centrifugal acceleration was set to be centrifuged for 30 minutes in the range of 4 × 10 ⁵ to 5.2 × 10 ⁵ [m/s ² ]. After measuring the mass of the filter paper having a particle diameter of 1 μm (ADVANTEC No. 5C, diameter: 90 mm), the supernatant solid after centrifugation in the centrifuge tube was collected by filtration. Next, the solid matter remaining in the centrifuge tube was completely washed with water. The final solid matter was collected and washed on the same filter paper, and the mass of the filter paper after drying was measured so that (the amount of solid matter) in 10 g of the sample = (quality of filter paper after drying) - (quality of filter paper).

The quasi-analytical testers were allowed to evaluate the seven kinds of beverages containing the tomato juices of Examples 1 to 5 and Comparative Examples 1 and 2 shown in Table 1 in 2 to 3 evaluation tables. The evaluation includes a beverage containing the component (B) acidic polysaccharide-based dietary fiber and (D) neutral polysaccharide-based dietary fiber (Examples 1 to 5 and Comparative Example 2) and a beverage not containing the components (B) and (D) ( Comparative Example 1) Comparative drinking, by using the beverage containing the components (B) and (D) and the comparative example 1 (reference) containing no components (B) and (D), the green taste, the sweet taste, and the heating The evaluation of the odor and the refreshing taste was carried out. The results are shown in Table 1.

Green scent: very weak, weak, slightly weak, same, slightly strong, strong and sweet: there are, slightly, identical, almost no, no heating odor: very weak, weak, slightly weak, same, slightly stronger, Strong and refreshing taste: yes, slightly, identical, almost no, no overall assessment: good, slightly better, same, slightly poor, poor

As shown in Table 1, when the amount of solid matter is as high as 1.3% by mass, the presence of acidic polysaccharide-based dietary fiber and neutral polysaccharide-based dietary fiber may exhibit the effect of reducing barley flavor and enhancing glycoly taste, but will A heating odor is generated, and a refreshing feeling cannot be obtained, and it is apparent that an easy-to-drink feeling cannot be achieved. On the other hand, when it is confirmed that the amount of solid matter is 0.2 to 1.1% by mass, by adding acidic polysaccharide-based dietary fiber and neutral polysaccharide-based dietary fiber, in addition to reducing the taste of the beverage and enhancing the taste of the wine, the heating odor can be reduced. Flavor, and because of the refreshing taste, it significantly improves the ease of drinking.

Examples 6-8 and Comparative Examples 3 and 4

According to the prescription of Table 2, a 125 g beverage composition is prepared, which is a vegetable juice containing tomatoes, red peppers, spinach, and juices of apples and grapes, such vegetable juices, juices, and low molecular weight sodium alginate and guar gum. The total amount of decomposition products is the same and the amount of solid matter in the system is different.

[Table 2]

In addition, the juice mixture of Table 2 uses a whole juice juice (50% by mass of tomato juice, 10% by mass of red pepper, 10% by mass of spinach) and juice (15% by mass of apple, 15% by mass of grape). mixture.

Let the quasi-analytical testers 2 to 3 of the five beverages of Examples 6 to 8 and Comparative Examples 3 and 4 shown in Table 2.

As shown in Table 2, when the amount of the solid matter in the system is 0.2% by mass, 0.4% by mass, or 0.9% by mass, the addition of the acidic polysaccharide-based water-soluble dietary fiber and the neutral polysaccharide-based dietary fiber and the adjustment of the solid matter amount are apparent. It can reduce the green taste of tomato, red pepper and spinach vegetable juice, enhance the taste of sweetness, and also get a refreshing taste. On the other hand, the refreshing feeling of the beverage containing 1.3% by mass of the solid matter and the addition of the acidic polysaccharide-based water-soluble dietary fiber and the neutral polysaccharide-based dietary fiber to make the barley flavor slightly weaker is reduced, and the overall taste is easy to drink and There is no difference in the absence of dietary fiber.

Examples 9, 10 and Comparative Examples 5 and 6

125 g of the beverage composition was prepared according to the prescription of Table 3, and the low molecular weight sodium alginate and guar gum decomposition products of the beverage compositions were the same as the total amount of vegetable and fruit juice mixed with kale. The amount of turbidity in the system is different.

Further, the juice extracting liquid of Table 3 used a whole juice juice mixture of a whole vegetable juice (10% by mass of broccoli, 50% by mass of kale, 10% by mass of spinach) and juice (30% by mass of apple).

The quasi-analytical testers were allowed to evaluate the four beverages of Examples 9, 10 and Comparative Examples 5 and 6 shown in Table 3 in two to three.

As shown in Table 3, when any of the solid content in the system is 0.2% by mass or 0.3% by mass, the presence of the acidic polysaccharide-based water-soluble dietary fiber and the neutral polysaccharide-based dietary fiber can reduce the cabbage and the headlessness. The greenness of the vegetable juice of cabbage and spinach enhances the taste of the wine and gives a refreshing taste, while significantly improving the overall ease of drinking. On the other hand, a beverage containing 1.3% by mass of a solid matter and a slightly weaker barley flavor by adding an acidic polysaccharide-based water-soluble dietary fiber and a neutral polysaccharide-based dietary fiber has no refreshing taste, and the overall ease of drinking and There is no difference in the absence of dietary fiber.

Examples 11 to 15 and Comparative Examples 1, 7

A beverage composition containing 100 grams of tomato juice was produced according to the addition prescription of Table 4, and the beverage compositions had the same amount of solid matter in the system and different amounts of low molecular weight sodium alginate. The adjustment of the amount of solid matter is carried out by centrifuging and filtering out the solid matter from the tomato juice rich in solid matter.

Let the quasi-analytical testers 2 to 3 of the seven kinds of beverages containing the tomato juices of Examples 11 to 15 and Comparative Examples 1 and 7 shown in Table 4.

As shown in Table 4, when the amount of the solid matter in the system is 0.5% by mass, by adding 0.5% by mass to 6% by mass of the acidic polysaccharide-based dietary fiber, it is possible to reduce the barley taste and enhance the taste of the beverage, and it is confirmed that the content can be improved. Overall easy to drink. On the other hand, when the acidic polysaccharide-based dietary fiber is not added, since the amount of the solid matter in the system is 0.5% by mass, the green taste of the beverage is enhanced, and the overall ease of drinking is lowered.

Example 12, 16-21, and Comparative Examples 1, 7

A beverage composition containing 100 grams of tomato juice was prepared according to the addition prescription of Table 5, and the beverage compositions had the same amount of solid matter in the system and different dietary fiber contents. The adjustment of the amount of solid matter is carried out by centrifuging and filtering out the solid matter from the tomato juice rich in solid matter.

The quasi-analytical testers were allowed to evaluate the nine kinds of beverages containing the tomato juice of Examples 12, 16 to 21 and Comparative Examples 1 and 7 shown in Table 5 in 2 to 3 evaluation tables.

As shown in Table 5, when the amount of the solid matter in the system is 0.5% by mass, the addition of 1% by mass of the acidic polysaccharide-based dietary fiber or the 1% by mass of the neutral polysaccharide-based dietary fiber exhibits a reduction in the greenness of the beverage and enhances the glycol. Taste, and confirmed to improve the overall drink easy to drink.

Example 22 and Comparative Examples 8, 9

According to the prescription of Table 6, a beverage composition of 125 g is prepared, which is a vegetable juice containing carrot, celery and broccoli, and the vegetable juice and the low molecular weight sodium alginate and the guar gum decomposition product are the same in the system. The amount of solid matter is different.

Further, the juice extracting liquid of Table 6 was a one-times concentrated juice mixture using all vegetable juices (80% by mass of carrots, 10% by mass of celery, and 10% by mass of broccoli).

The quasi-analytical testers were allowed to evaluate the three beverages of Example 22 and Comparative Examples 8 and 9 shown in Table 6 in two to three places. The results are shown in Table 6.

As shown in Table 6, it is obvious that the greenness of the vegetable juice of carrot, celery, and broccoli is reduced, and the taste of the wine is enhanced, and in addition, it becomes apparent that it is refreshing. On the other hand, the refreshing feeling of the beverage containing 1.3% by mass of the solid matter and the addition of the acidic polysaccharide-based water-soluble dietary fiber and the neutral polysaccharide-based dietary fiber to make the barley flavor slightly weaker is reduced, and the overall taste is easy to drink and There is no difference in the absence of dietary fiber.

Claims (10)

A vegetable and/or fruit beverage composition comprising the following components (A), (B) and (C): (A) 0.1 to 0.9% by mass of a solid matter derived from vegetables and/or fruits, and (B) an acidic polysaccharide-based water-soluble solution The dietary fiber, (C) water, the solid matter is an insoluble matter of 833 μm or less dispersed in an aqueous solution. A vegetable and/or fruit beverage composition according to claim 1, which further comprises a component (D) a neutral polysaccharide-based water-soluble dietary fiber. A vegetable and/or fruit beverage composition comprising the following components (A), (D) and (C): (A) 0.1 to 0.9% by mass of a solid matter derived from vegetables and/or fruits, and (D) a neutral polysaccharide system The water-soluble dietary fiber, (C) water, the above solid matter is insoluble in an aqueous solution of 833 μm or less insoluble matter. The vegetable and/or fruit beverage composition according to claim 1 or 2, wherein the component (B) is contained in an amount of from 0.5 to 30% by mass. The vegetable and/or fruit beverage composition according to claim 3, wherein the component (D) content is from 0.5 to 30% by mass. The vegetable and/or fruit beverage composition of claim 2, wherein the total amount of the component (B) and the component (D) is 0.5 to 30% by mass. A vegetable and/or fruit beverage composition according to claim 1 or 3, wherein the composition The content of (C) is 65 mass% or more. The vegetable and/or fruit beverage composition according to claim 1 or 3, which comprises one or more selected from the group consisting of tomatoes, carrots, kale, broccoli, celery, red pepper, spinach and broccoli as vegetable juices. . The vegetable and/or fruit beverage composition according to claim 1 or 3, which is subjected to a heat sterilization treatment. A vegetable and/or fruit beverage composition according to claim 1 or 3, which is a container-packed beverage.