PROBLEM TO BE SOLVED: To provide a packaged black coffee beverage that prevents turbidity of black coffee beverage and a flavor followed by occurrence of added flavor with an astringent taste and a sour taste in aftertaste even during distribution/preservation of packaged black coffee beverage in a heated state in which it is preserved at a high temperature for a long period of time and is preserved without changing a flavor and physical property essential to a black coffee during production, and to provide a method for producing the same.SOLUTION: In the method for producing the packaged black coffee beverage, a black coffee beverage is mixed with 0.1-5.0 mg/100 ml calculated as a caffeic acid amount of a decomposition product of caffeic acid or a coffee extracted solution containing caffeic acid to produce the packaged black coffee beverage that prevents turbidity and deterioration in flavor during distribution and preservation of packaged black coffee beverage and retains a flavor and physical property during production.COPYRIGHT: (C)2009,JPO&INPIT【課題】高温で長期間保存される加温状態での容器詰ブラックコーヒー飲料の流通・保存時においても、ブラックコーヒー飲料の濁りや、後味に収斂味や酸味を伴う雑味の発生を伴うような香味の劣化を防止し、しかも、製造時のブラックコーヒーの本来の香味、物性を変えずに保持した容器詰ブラックコーヒー飲料、及びその製造方法を提供すること。【解決手段】容器詰ブラックコーヒー飲料の製造方法において、カフェ酸又はカフェ酸を含むコーヒー抽出液の分解物を、ブラックコーヒー飲料に対して、カフェ酸量として、0.1~5.0mg/100mlの範囲で添加し、容器詰ブラックコーヒー飲料の流通及び保存時における濁り及び香味の劣化を防止し、かつ、製造時の香味、物性を保持する容器詰ブラックコーヒー飲料を製造する。【選択図】なし
