The purpose of the present invention is to obtain a beverage for which sedimentation due to heating is suppressed in a vegetable juice having low tomato content. Including oils and fats at 1 wt% or greater, having the pH be 3.5 to 3.9, and producing an oil-in-water emulsion state improves the heat stability of the vegetable juice. The juice derived from tomatoes is preferably less than 30 wt% of the total vegetable juice.