To enhance deliciousness and flavor and to improve palatability while keeping natural sweetness by reducing vinegary feeling of a drink and food having the vinegary feeling.
The food and drink is produced by adding a reduced starch syrup having a specific sugar composition. The sugar composition is ≤17 wt.% monosaccharide, 6-20 wt.% disaccharide, 7-23 wt.% trisaccharide, 1-13 wt.% tetrasaccharide and 43-82 wt.% penta- or more saccharides based on the solid components. As a result, the vinegary feeling is reduced.
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