PROBLEM TO BE SOLVED: To provide a manufacturing method for a tomato-containing beverage with a pH less than 4.0 requiring mild sterilization conditions, which moderately has rich taste, umami, saltiness, and acidity without a grassy smell inherent to vegetable.SOLUTION: A tomato paste has a Brix of 28 to 30, a citric acid acidity of 1.3 to 1.9 mass%, and a pH of 4.0 to 4.4. A manufacturing method for a tomato-containing beverage includes the steps of: adding 1 to 3 mass% of sugar, 0.05 to 0.4 mass% of L-sodium glutamate, and 0.4 to 0.8 mass% of salt to the tomato paste, relative to the total mass of the beverage, adjusting the citric acid acidity of the beverage to 0.1 to 0.4 mass%, and adjusting the pH of the beverage to less than 4.0.COPYRIGHT: (C)2015,JPO&INPIT【課題】殺菌条件が緩やかなpH4.0未満であり、さらに、適度なコク、うま味、塩味、及び酸味を有しながら、野菜特有の青臭みが無い、トマト含有飲料の製造方法を提供すること。【解決手段】トマト含有飲料の製造方法であって、 Brixが28~30であり、クエン酸酸度が1.3~1.9質量%であり、且つpHが4.0~4.4であるトマトペーストに、前記飲料の全質量に対し、1~3質量%の砂糖と、0.05~0.4質量%のL-グルタミン酸ナトリウムと、0.4~0.8質量%の食塩とを添加し、さらに、該飲料のクエン酸酸度を0.1~0.4質量%に調整する工程と、該飲料のpHを4.0未満に調整する工程とを含む、トマト含有飲料の製造方法。【選択図】図1
