PROBLEM TO BE SOLVED: To provide a milk fat globule membrane component-containing beverage that gives a good milk flavor and full-bodied feeling from milk fat globule membrane components when drunk, has a smooth feeling on the tongue with less roughness, and has a good aftertaste.SOLUTION: A beverage composition comprises a milk fat globule membrane component (A), the milk fat globule membrane component comprising (a) sphingomyelin 0.02-0.5 mass%. The beverage composition also comprises (B) soybean polysaccharide component in an amount 3.5-27 times the mass of (a), (C) crystalline cellulose component in an amount 1.3-20 times the mass of (a), and (D) water.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】飲用した際に乳脂肪球皮膜成分に由来する良好な乳風味とコク感が感じられて、また、ざらつきが少なく舌触りが滑らかで、後味の良好な乳脂肪球皮膜成分含有飲料の提供。【解決手段】(A)乳脂肪球皮膜成分を含有する飲料組成物であって、次の成分(a)、(B)、(C)及び(D):(a)スフィンゴミエリン 0.02~0.5質量%、(B)大豆多糖類 成分(a)の質量に対して3.5~27質量倍、(C)結晶セルロース 成分(a)の質量に対して1.3~20質量倍、(D)水を含有する飲料組成物。【選択図】なし
