PROBLEM TO BE SOLVED: To provide a maltooligosaccharide composition having such properties as to be easy to use for the whole of processed foods, namely, having mild taste being slightly sweet and not pasty, and low viscosity which exert no influence on the palate feeling or the physical property of the food, and also inexpensive in production costs to provide a method for producing the composition and to provide food and drink containing the composition.SOLUTION: The maltooligosaccharide composition has the following characteristic values: the viscosity is 1,000 mPa s or less the sweetness is 25 or less the ratio of a sugar component having a molecular weight more than 10,000 is 3 mass% or less the mass ratio of the sugar component having a molecular weight of 1,000 or less to the sugar component having a molecular weight of 1,000-10,000 is 0.8-1.5 and the ratio of the oligosaccharide to the maltooligosaccharide composition is 65 mass% or more. The method for producing the maltooligosaccharide composition includes hydrolyzing starch with acid followed by hydrolyzing the starch with &alpha-amylase, or &alpha-amylase and a debranching enzyme. The food and drink contain the maltooligosaccharide composition.COPYRIGHT: (C)2009,JPO&INPIT【課題】加工食品全般に対して利用しやすい特性、すなわち、低甘味で糊感のないマイルドな味質、低粘性、食品の食感や物性に影響を及ぼさない特性を有し、さらに製造コストが安価なマルトオリゴ糖組成物、その製法及びそれを含む飲食物を提供すること。【解決手段】粘度が1000mPa・s以下、甘味度が25以下、分子量10,000を超える糖成分の割合が3質量%以下、分子量1,000~10,000の糖成分に対する分子量1,000以下の糖成分の質量比が0.8~1.5、糖組成物中のオリゴ糖の割合が65質量%以上の特性値を有するマルトオリゴ糖組成物;澱粉を酸で加水分解した後、α-アミラーゼ、又はα-アミラーゼと枝切り酵素で加水分解することを特徴とする上記マルトオリゴ糖組成物の製造方法及びそれを含む飲食物。【選択図】なし
