PROBLEM TO BE SOLVED: To provide a method for producing a packed coffee drink, by which the coffee drink prevents precipitation in a high concentration, when stored, and can maintain the flavor of the coffee, especially the sour taste of the coffee.SOLUTION: This method for producing the packed coffee drink having a chlorogenic acid compound concentration of 0.14-0.5 mass% comprises (process 1) a process for subjecting a coffee extract solution originated from roasted coffee beans having an L value of 14-25 to an adsorbent treatment to obtain a coffee extract (a), (process 2) a process for mixing the coffee extract (a) with a coffee extract (b) originated from roasted coffee beans having an L value of 35-55 in a weight ratio of coffee solid content in (a):coffee solid content of (b) in a range of 8-15 to obtain a coffee solution, and (process 3) a process for subjecting the coffee solution to a thermal sterilization treatment, and further containing a process for adding a mannan-degrading enzyme between after the process 1 and before the process 3.COPYRIGHT: (C)2009,JPO&INPIT【課題】高濃度コーヒーにおいて保存時の沈殿を防止し、かつコーヒーの風味、特にコーヒーの酸味を維持することができる、コーヒー飲料の製造方法を提供する。【解決手段】クロロゲン酸類濃度が0.14~0.5質量%である容器詰コーヒー飲料の製造方法であって、(工程1)L値が14~25の焙煎コーヒー豆由来のコーヒー抽出液を吸着剤処理してコーヒー抽出物(a)を得る工程、(工程2)コーヒー抽出物(a)と、L値が35~55の焙煎コーヒー豆由来のコーヒー抽出物(b)とを、(a)中のコーヒー固形分/(b)中のコーヒー固形分重量比が8~15の範囲で混合してコーヒー溶液を得る工程、及び(工程3)コーヒー溶液を加熱殺菌処理する工程を含み、工程1の後から工程3の前までの間にマンナン分解酵素を添加する工程を含む、容器詰コーヒー飲料の製造方法。【選択図】なし
