PROBLEM TO BE SOLVED: To provide a fruit juice-containing bottled beverage for heating marketing achieving good storage stability and excellent flavor and a taste improving method of the fruit juice-containing bottled beverage for heating marketing.SOLUTION: There is provided a fruit juice-containing bottled beverage for heating marketing containing fruit juice, an insoluble solid content, fermentative cellulose, xanthan gum with fruit juice percentage content of the fruit juice-containing bottled beverage for heating marketing of 0.5% to 10% based on the total amount of the fruit juice-containing bottled beverage for heating marketing, total content of the fermentative cellulose and the xanthan gum of 0.01 mass% to 0.16 mass% based on the fruit juice-containing bottled beverage for heating marketing, a value of X/Y of 0.1 to 10 by mass ratio where X is the content of the fermentative cellulose based on the total amount of the fruit juice-containing bottled beverage for heating marketing and Y is the content of the xanthan gum based on the total amount of the fruit juice-containing bottled beverage for heating marketing, citric acid acidity in the fruit juice-containing bottled beverage for heating marketing of 0.4 mass% to 0.7 mass% and sweetness of the fruit juice-containing bottled beverage for heating marketing of 12 to 21.SELECTED DRAWING: NoneCOPYRIGHT: (C)2016,JPO&INPIT【課題】良好な保存安定性と、優れた風味とを両立した加温販売用果汁入り容器詰め飲料、および加温販売用果汁入り容器詰め飲料の呈味改善方法を提供する。【解決手段】果汁と、不溶性固形分と、発酵セルロースと、キサンタンガムと、を含む加温販売用果汁入り容器詰め飲料であって、当該加温販売用果汁入り容器詰め飲料の果汁含有率が、当該加温販売用果汁入り容器詰め飲料全量に対して、0.5%以上10%以下であり、前記発酵セルロースと、前記キサンタンガムとの合計含有量が、当該加温販売用果汁入り容器詰め飲料全量に対して、0.01質量%以上0.16質量%以下であり、当該加温販売用果汁入り容器詰め飲料全量に対する前記発酵セルロースの含有量をXとし、当該加温販売用果汁入り容器詰め飲料全量に対する前記キサンタンガムの含有量をYとした時、X/Yの値が、質量比で、0.1以上10以下であり、当該加温販売用果汁入り容器詰め飲料におけるクエン酸酸度が0.4質量%以上0.7質量%以下であり、かつ当該加温販売用果汁入り容器詰め飲料の甘味度がショ糖換算で12以上21以下である。【選択図】なし
