A vegetable drink composition is provided. The vegetable drink composition
is free of cooked odor attributable to heat sterilization treatment, is
excellent in taste and also in the feeling as it passes down the throat
when swallowed, and is possible to consume over a long period of time.
The vegetable drink composition has been subjected to heat sterilization
treatment and has a vegetable solid content of from 0.001 to 0.09% by
weight and a pH of from 3 to 5. It contains the following ingredients (A)
and (B): (A) from 0.1 to 15% by weight of one or more substances
selected from the group consisting of water-soluble acidic polysaccharide
dietary fiber, water-soluble neutral polysaccharide dietary fiber and
indigestible oligosaccharide, and (B) 65% by weight or more of water.