The present invention addresses the problem of providing a reduced-calorie fruit juice or vegetable juice beverage that is a fruit juice or vegetable juice beverage similar to a 100% fruit juice or vegetable juice beverage but has a reduced caloric value, compared to the 100% fruit juice or vegetable juice beverage, while maintaining the flavor and juice properties of the fruit juice or vegetable juice. To solve this problem, provided is a reduced-calorie fruit juice or vegetable juice beverage maintaining the flavor and juice properties of a fruit juice or vegetable juice, said reduced-calorie fruit juice or vegetable juice beverage being produced by treating the fruit juice or vegetable juice with a crude enzyme preparation of fructosyl transferase which has substantially no pectinase activity.
