PROBLEM TO BE SOLVED: To provide a packed beverage having pickled plum-like taste without use of pickled plum, and manufacturing method thereof.SOLUTION: The packed beverage includes plum fruit juice, with a ratio of the total amount of citric acid per unit volume to the total amount of sodium per unit volume, i.e. (the total amount of citric acid)/(the total amount of sodium), of 6.5 to 22, and with a ratio of essence components to acidity, i.e. (the extract value)/(the acidity), of 6 to 16.5. The manufacturing method of the packed beverage includes an addition step S1 of adding plum fruit juice to a mixing tank for mixing raw materials, and an adjustment step S2 of adjusting the amount of the plum fruit juice, the total amount of citric acid, and the total amount of sodium, achieving a ratio of the total amount of citric acid per unit volume to the total amount of sodium per unit volume, i.e. (the total amount of citric acid)/(the total amount of sodium), of 6.5 to 22, and a ratio of essence components to acidity, i.e. (the extract value)/(the acidity), of 6 to 16.5.COPYRIGHT: (C)2015,JPO&INPIT【課題】梅干しを使用していないにも関わらず、梅干感を有することのできる容器入り飲料及びその製造方法を提供する。【解決手段】本発明に係る容器入り飲料は、梅果汁を含有し、単位体積当たりの総クエン酸量と単位体積当たりの総ナトリウム量の比が、前記総クエン酸量/前記総ナトリウム量で6.5~22、且つエキス分と酸度の比が、前記エキス値/前記酸度で6~16.5であることを特徴とする。本発明に係る容器入り飲料の製造方法は、原料を混合する混合タンクに梅果汁を添加する添加工程S1と、単位体積当たりの総クエン酸量と単位体積当たりの総ナトリウム量の比が、前記総クエン酸量/前記総ナトリウム量で6.5~22、且つエキス分と酸度の比が、前記エキス分/前記酸度で6~16.5となるように、前記梅果汁の量、前記総クエン酸量及び前記総ナトリウム量を調節する調節工程S2と、を含むことを特徴とする。【選択図】図1
