PROBLEM TO BE SOLVED: To provide a coconut fruit juice-containing beverage, which allows aggregation and precipitation of the components derived from coconut fruit juice caused by shift of the pH of the coconut fruit juice-containing beverage to the acid side from the pH region inherent to the coconut fruit juice for prevention of the flavor deterioration of the coconut fruit juice by heat sterilization to be inhibited, and the taste inherent to the coconut fruit juice to be maintained.SOLUTION: A stabilizer is added to a coconut fruit juice-containing beverage, such that the pH is controlled at less than 4.6 and viscosity at 20°C in the range of 1 to 1.8 mPa s.COPYRIGHT: (C)2016,JPO&INPIT【課題】加熱殺菌によるココナッツ果汁の香味劣化を防止するため、ココナッツ果汁入り飲料のpHをココナッツ果汁本来のpH領域から酸性側に移行させた場合に進行するココナッツ果汁由来成分の凝集・沈殿を抑制し、且つ、ココナッツ果汁が本来有する口当たりが維持されたココナッツ果汁入り飲料を提供すること。【解決手段】ココナッツ果汁入り飲料に、安定剤を添加し、pHを4.6未満、且つ、20℃における粘度を1~1.8mPa・sに調整する。【選択図】なし
