JP2014147332A - Coffee drink, container-packed coffee drink, method for manufacturing container-packed coffee drink, and method for improving taste of container-packed coffee drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coffee drink and a container-packed coffee drink, efficiently having an optimal taste even in the range from temperature in cold state to normal temperature so as to achieve thickness and sharpness in taste, with easy preparation of the taste; a method for manufacturing a container-packed coffee drink; and a method for improving the taste of a container-packed coffee drink.SOLUTION: The drink liquid has a QAL (quinic acid lactone) content of 30 ppm to 180 ppm, with a ratio B/A of the QAL content B to the caffeine content A (mg/100 ml) in the extract of 0.7 or more.

Description

The present invention relates to a coffee beverage that can improve the taste and flavor of a coffee beverage, particularly a container-packed coffee beverage that is drunk in a cold state from room temperature, a method for producing a container-packed coffee beverage, and a method for improving the taste of a container-packed coffee beverage. About.

Coffee is a typical palatability food that has been widely used not only as a drink but also as a flavor additive using its unique aroma.
Among these, coffee drinks are one of the drinks loved by many people along with tea. In recent years, coffee drinks are not only tasting drinks, but are contained in drinks such as caffeine and chlorogenic acid. Attention has also been paid to components having physiologically active functions such as so-called coffee polyphenols, and they have also exhibited aspects as functional drinks.
In addition, there are a wide variety of forms provided as beverage products, such as raw beans before roasting, roasted coffee beans, or a crushed product of roasted coffee beans, and the pulverized coffee beans such as cloth, non-woven fabric, or paper The form of an extraction bag enclosed in an extraction bag, the form of a concentrate of roasted coffee bean extract, or the form of so-called instant coffee solidified by means such as freeze-drying so that the extract can be easily dissolved in hot water Etc. In addition, the RTD (Ready To Drink) form of packed coffee beverages in which the extracted coffee is enclosed in containers such as cans and PET bottles, in the beverage product market due to the convenience of being able to enjoy coffee beverages at any time. However, it has the largest market size and consumer needs are diversifying. In response to these consumer needs, a wide variety of packaged coffee beverages are now on the market.

The container-packed coffee beverage has the advantage that the quality can be maintained over a long period of time after extraction by performing treatments such as sterilization and oxidation prevention, but generally compared to instant coffee, Although the taste and flavor are excellent, it has been said to be slightly inferior in taste and flavor when compared to so-called regular coffee that is used for drinking immediately after extraction.
However, in recent years, due to the increase in consumers' full-fledged intentions, in order to improve taste and flavor compared to conventional products, it is closer to the taste of regular coffee, and it is a rich element that is a factor in the taste of coffee There is a strong demand for a packaged coffee beverage having both a good taste and a flavor that is compatible with both seemingly contradictory tastes such as freshness and cleanness.

In container-packed coffee beverages, it is known to add various additives and flavors as the simplest means for improving the roasted feeling and taste of regular coffee.
In addition, various attempts in the manufacturing process have been made for the purpose of improving the taste and flavor of coffee beverages.

For example, in the roasting process of coffee beans, a method for producing a coffee beverage obtained by enhancing the flavor of coffee beans by blowing hot air at 450 ° C. to 520 ° C. for 15 to 25 minutes is described (Patent Literature). 1).

In addition, in the pulverization process of roasted coffee beans, a method for obtaining a flavorful coffee beverage that does not cause excessive elution of the oil content of coffee beans by efficiently collecting the flavor components of the coffee beans without being volatilized in the air during pulverization Is described (Patent Document 2).

Further, in the coffee extraction process, after roasted and ground coffee beans are extracted with milk and then extracted with warm water, the aroma component of coffee can be obtained, and a coffee beverage for extracting umami and bitterness A manufacturing method is described (Patent Document 3).

In addition, in the process of using a plurality of types of roasted coffee beans with different flavors, the coffee that takes advantage of the unique taste of each type of coffee bean by extracting the plurality of types of roasted coffee bean powder for each coffee bean powder. A method for producing a liquid is described (Patent Document 4).

It can be said that the invention described in the above-mentioned prior art document has a certain result in improving the taste and flavor of the container-packed coffee beverage.
However, the ingredients that determine the taste and aroma of coffee beverages are formed in a complex relationship with a wide variety of substances, and each of the above-mentioned inventions does not specify the ingredients involved in the taste or aroma, There was a limit to the scope of application of the contents of the invention.
In addition, as described above, recently, consumers have a higher level of demand for packaged coffee beverages, and there is a need for a more authentic taste and flavor that can achieve both a rich and deep taste and a refreshing feeling when drinking. In order to realize this, it is necessary to provide a new packaged coffee beverage with improved taste and flavor, and a method for producing the same, which are different from the invention described in the prior art document. .

In addition to the basic taste composition such as bitterness, acidity, astringency, gummy taste, and sweetness, coffee taste is an indicator of a refreshing aftertaste at the time of drinking, so-called crispness persistence, or concentration. Many factors such as the so-called richness of the taste, which is an index, are intricately intertwined.
Among these, bitterness, sourness, and astringency are important factors that determine a refreshing sharpness and rich body, and for indicators for optimally adjusting the balance of bitterness, sourness, and astringency, Many ingredients have been studied.

However, since the taste and flavor of the final coffee are complicatedly related to multiple components as described above, it is extremely difficult to evaluate the taste only with the content of one component. It was difficult.
On the other hand, when there are too many kinds of evaluation components to be considered, the preparation becomes extremely difficult, and it has a separate problem that it is difficult to provide a stable taste.
In addition, general regular coffee is often drunk mainly hot, but in the case of a packaged coffee beverage, there are many situations where it is drunk in a cold state from room temperature.
Since the aroma of coffee due to volatile components tends to be weaker at room temperature and cold than in the hot state, in order to more reliably enjoy the “coffee feeling”, A balance with a refreshing sharpness is important, and preparation of richness and sharpness requires higher accuracy than hot coffee.

JP 2000-217514 A JP 2000-333612 A Japanese Patent Laid-Open No. 10-136892 JP 2006-014645 A

The present invention solves these problems, and in particular, even in the temperature range from cold to room temperature, it is possible to efficiently obtain optimum taste, and it is possible to taste rich and refreshing crispness. It is an object of the present invention to provide a coffee beverage and a packaged coffee beverage that can be easily prepared, a method for producing a packaged coffee beverage, and a method for improving the taste of the packaged coffee beverage, and satisfies these problems A delicious container-packed coffee drink.

As a result of diligent research, the present inventors paid attention to a correlation value between the content of quinic acid lactone (Quinic acid lactone) in coffee extract and the content of caffeine, so that this is within a predetermined range. By preparing, it is possible to obtain a coffee drink with a rich and refreshing good taste and flavor that can achieve both rich richness and refreshing sharpness, and by using this, it is possible to cold from room temperature It was found that a container-packed coffee beverage capable of tasting good taste and flavor even in the state can be obtained.
Furthermore, by adjusting the correlation value between the content of the coffee extract and the quinic acid lactone and tannin within a predetermined range, the balance of bitterness, sourness and astringency is further optimized, and more delicious coffee beverages and container-packed coffee It has been found that a beverage can be obtained.

抽出液中の加熱により分解して減少する傾向にあることから、抽出液の熱履歴の指標ともなりうる。
なお、キナ酸ラクトンの定量は、後述の実施例に記載する方法の他、公知の手法によって行うことができる。 (Definition)
1. Quinic acid lactone Quinic acid lactone, also called quinolactone or quinide, is produced by dehydration of the carboxyl group and hydroxyl group of quinic acid, and is represented by the following chemical formula. Coordination position of ester bond in the cyclic part of quinic acid There are a plurality of types.
The following shows the structure of 1,5 quinolactone.

Since it tends to decompose and decrease due to heating in the extract, it can also be an indicator of the heat history of the extract.
The quinic acid lactone can be quantified by a known method in addition to the methods described in the examples below.

2. It is a purine alkaloid organic compound having a caffeine purine ring.
It has been known for a long time that it is contained in a large amount of coffee and has a cardiotonic / exciting and awakening effect.
In addition to coffee, it is also contained in tea, chocolate, etc., exhibits bitterness, and is one of the bitter components in coffee, but it has the same bitterness in so-called decaffeinated coffee, excluding caffeine, It is considered that the bitter taste of coffee itself is formed by a plurality of components involved in a complicated manner in addition to caffeine.

3. Tannin Tannin is not a single component name but a water-soluble compound that is contained in plants and reacts with proteins, alkaloids, and metal ions to form a sparingly soluble salt by binding strongly, and is a general term for the components contained in polyphenols. It is.
Depending on the type of plant, the composition of the ingredients varies. For example, tea is catechins, but in this application, that is, coffee, it is defined as a generic term for chlorogenic acids that behave very close to the properties described above. .
In the past, chlorogenic acids were sometimes referred to as caffetannins, but in recent years, this name is used less frequently.
Chlorogenic acids are ester bond compounds of caffeic acid (dihydroxycinnamic acid) and quinic acid. Depending on the coordination position and coordination number of caffeic acid in the cyclic part of quinic acid, 5 caffeoylquinic acid (5CQA), 3, The name changes such as 5 dicaffeoylquinic acid (3,5 diCQA).
Chlorogenic acids include caffeic acid which is a decomposition product, dicaffeoylquinic acid (diCQA) has astringency, and chlorogenic acid lactone (CQL) produced by dehydration of the carboxyl group of the quinic acid portion of chlorogenic acid. ) Is known as a component exhibiting a bitter taste peculiar to coffee, and can be said to be one of the important factors determining the taste in coffee beverages.

In this way, quinic acid lactone, caffeine, and tannin are involved in the formation of rich richness that is the basic taste of coffee and a refreshing sharpness. By adjusting the content of caffeine and the quinic acid lactone within a predetermined range, the balance between bitterness and sourness is suitable, and rich and deep richness and refreshing are compatible, and furthermore, the quinic acid lactone and In addition, when the correlation with the tannin content (mg / 100g) is within a certain range, it is possible to obtain a coffee beverage and a container-packed coffee beverage with a suitable taste and flavor including astringency. I found.

That is, the present invention will be described in detail as follows.
(1)
The QAL (quinic acid lactone) concentration B in the beverage is 30 ppm to 180 ppm, and the ratio of caffeine concentration A (mg / 100 ml) in the extract to the QAL concentration B, B / A is 0.00. A coffee drink characterized by being 7 or more.
(2)
1. A coffee beverage according to 1, wherein the ratio of caffeine concentration A (mg / 100 ml) in the beverage to the QAL concentration B (ppm), B / A, is 0.95 to 3.0.
(3)
1 or 2 coffee beverages, wherein the ratio of the tannin concentration C (mg / 100 g) in the extract to the QAL concentration B (ppm), B / C, is 0.25 or more.
(4)
3. The coffee beverage according to 3, wherein the ratio of the tannin concentration C (mg / 100 g) in the extract to the QAL concentration B (ppm), B / C, is 0.30 to 1.00.
(5)
4. A coffee beverage characterized by being a container-packed beverage.
(6)
The coffee drink according to claim 4, wherein the coffee drink is black coffee.
(7)
The QAL (quinic acid lactone) concentration B in the extract is adjusted to a range of 30 ppm to 180 ppm, and the ratio between the caffeine concentration A (mg / 100 ml) in the extract and the QAL concentration B, B / A Is adjusted so that it may become 0.7 or more, The manufacturing method of the container-packed coffee drink characterized by the above-mentioned.
(8)
The container packing according to 7, wherein the ratio of the tannin concentration C (mg / 100 g) in the extract to the QAL concentration B (ppm), B / C, is adjusted to be 0.25 or more. A method for producing a coffee beverage.
(9)
The QAL (quinic acid lactone) concentration B in the extract is adjusted to a range of 30 ppm to 180 ppm, and the ratio between the caffeine concentration A (mg / 100 ml) in the extract and the QAL concentration B, B / A Is adjusted so that it may become 0.7 or more, The taste improvement method of the container-packed coffee drink characterized by the above-mentioned.
(10)
9 coffee drink, wherein the ratio of the tannin concentration C (mg / 100 g) in the extract to the QAL concentration B (ppm), B / C, is adjusted to be 0.25 or more Taste improvement method.

According to the present invention, even in a temperature range from a cold state to a normal temperature state, an optimal taste and flavor can be efficiently obtained, and rich and rich and refreshing can be tasted. It is an object of the present invention to provide a coffee beverage and a containerized coffee beverage that can be easily performed, a method for producing a containerized coffee beverage, and a method for improving the taste of the containerized coffee beverage, and a delicious container that satisfies these issues A coffee drink can be provided.

Although embodiments of the present invention will be described in detail below, known techniques other than the embodiments described below can be selected as appropriate without departing from the technical scope of the present invention.

1. Coffee beverage In the present embodiment, a coffee beverage is obtained by roasting coffee beans as a raw material for a predetermined time and then pulverizing an extract obtained through an extraction step of extracting with hot water alone or in combination of a plurality of types. Say things.
The variety of coffee beans to be used can be used alone and / or a mixture of two or more kinds of beans, and the mixing ratio can be changed as appropriate.
In the extraction step, any known method can be appropriately selected, but a method using a paper or cloth filter is desirable.

As for the extract obtained in the extraction step, the whole extract from the addition of hot water to the completion of the extraction may be collected, but the extract extracted in the first half and the second half of the total extraction amount Since the contents of quinic acid lactone, caffeine, and tannin differ greatly in the extracted extract, a predetermined amount of each of the first half extract and the second half extract can be mixed to prepare a coffee beverage.

In the case of producing a coffee beverage, in addition to the extraction step described above, an extract obtained through a concentration step such as freeze concentration can also be used.
Furthermore, in addition to the concentration step, clarification step such as filtration step and centrifugation step, sterilization step such as heat sterilization and UV sterilization, freezing step for quality maintenance, drying step and lyophilization step, etc. It is possible to go through a container filling process for the sake of simplicity.
Among the present application, various numerical values of the constituent elements of the invention relating to the coffee beverage indicate values in a completed form as the coffee beverage.

In addition, the coffee beverage according to the present invention includes sugars such as sucrose, glucose, fructose, xylose, fructose glucose solution, sugar alcohol, antioxidants, pH adjustment, and the like without departing from the technical scope of the present invention. Additives, emulsifiers, fragrances, and additives such as milk components such as raw milk, cow's milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skim milk, partially skimmed milk, and milk can be added. In the form, in view of the purpose of the present application to provide a coffee beverage having a rich and deep taste and a refreshing feeling, that is, a good taste and flavor that are both rich and crisp, a coffee beverage and / or a container The coffee beverage is black coffee to which no milk component is added, and is preferably a container-packed coffee beverage that is drunk in a cold state from room temperature.

Examples of the antioxidant include ascorbic acid or a salt thereof, erythorbic acid or a salt thereof, etc. Among them, ascorbic acid or a salt thereof is particularly desirable.

As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like can be selected.

2. Examples of raw beans and coffee beans used for extraction include, but are not limited to, Brazil, Colombia, Tanzania, and mocha. Examples of coffee bean varieties include Arabica and Robusta. One kind of coffee beans may be used, or two or more kinds may be blended and used. Coffee beans are roasted using a known method, and the degree of roasting (L value) can be adjusted as appropriate in order to obtain an extract necessary for adjusting each component.

3. Containers As containers for coffee beverages according to the present embodiment, PET bottles, cans (aluminum, steel), paper, plastics, retort pouches, bottles (glass), and the like can be given. In terms of durability to retort sterilization, it is desirable to use a can (aluminum, steel) or a reinforced plastic container having a reinforced layer, an oxygen absorbing layer, or the like.

The sterilization treatment of the coffee beverage according to the present embodiment is performed under the sterilization conditions stipulated in the Food Sanitation Law when the container can be sterilized by heating after filling into a container such as a metal can. Examples of the sterilization method include retort sterilization.
When using a metal can or the like having heat resistance in a container, retort sterilization at 121 ° C. for 10 minutes can be performed after filling the container.

4). Quinic acid lactone (QAL)
In the present embodiment, the QAL content in the coffee beverage is 30 to 180 ppm, more preferably 35 to 175 ppm, and most preferably 40 to 170. If the quinic acid lactone is less than 30 ppm or more than 180 ppm, the richness becomes insufficient or excessive in the production and storage process of the coffee beverage, the balance with the sharpness is lost, and the taste and flavor are impaired.

5. Other ingredients In this embodiment, the ingredients contained in the coffee beverage include the quinic acid lactone, caffeine, and tannin, polyphenols such as chlorogenic acid, organic acids such as acetic acid, malic acid, and citric acid, and aroma. It contains various compounds such as pyrazines involved and nicotinic acid.
Even if the content of each of the above-described components varies by mixing the coffee beverage, the effect of the present invention can be enjoyed as long as the requirements of the present invention are satisfied.

In this example, the contents other than quinic acid lactone were as follows.
(caffeine)
The ratio of the content A (mg / 100 ml) of caffeine having a great influence on the taste and the content B (ppm) of the quinic acid lactone (QAL), B / A is 0.7 or more, 0.95-3.0 is more desirable, and it is further desirable that it is 1.00-2.9.
Moreover, when making B / A become said range, it is preferable that caffeine content B (mg / 100ml) is 40-100, and it is still more preferable that it is 40-90, 40-80 More preferably, it is most preferable that it is 50-70.
Thereby, the effect of the present invention can be enjoyed, and a coffee beverage composition and / or a coffee beverage excellent in taste and flavor can be obtained.

(Tannin)
The ratio of tannin content (mg / 100 g) C, which is a coffee astringent substance of coffee, such as chlorogenic acids, and the content B (ppm) of quinic acid lactone (QAL), B / C is preferably 0.25 or more, more preferably 0.3 to 1.2, and still more preferably 0.3 to 1.1.
The tannin content (mg / 100 g) is preferably 90 to 250, more preferably 100 to 240, and still more preferably 110 to 230.

(Organic acids, etc.)
As organic acids contained in the coffee beverage composition and / or coffee beverage in the present embodiment, quinic acid, citric acid, glycolic acid, lactic acid, formic acid, acetic acid and the like can be contained.

(PH)
The pH of the coffee beverage composition and / or coffee beverage in the present embodiment is preferably in the weak acid range of 5.0 to 6.5, and more preferably in the range of 5.4 to 6.2.

(Other additives)
In the present embodiment, a pH adjuster such as sodium bicarbonate (NaHCO 3) can be added within a range that does not adversely affect the taste.
In the case of sodium hydrogen carbonate, those obtained by a known method can be used, and commercially available products can also be used.

Hereinafter, the present invention will be described in more detail by way of examples using a packaged coffee beverage as an example, but the present invention is not limited to the examples.

1. Production of Coffee Beverage In this example, a plurality of coffee extract liquids (extract liquid 1 to extract liquid 7) were prepared under the conditions shown in Table 1 below, and these were mixed as appropriate so that the examples and comparative example samples Was prepared.
As described above, since the contents of quinic acid lactone, caffeine, tannin and the like in the coffee extract are different from each other, as shown in Table 1, a plurality of types of coffee extracts are prepared in advance, and these are known means. A coffee beverage having a desired component constitution can be prepared by mixing and preparing using the above.
In addition, although there is no restriction | limiting in particular about the measuring method of each component, In a present Example, content of quinic acid lactone was measured with the following method.

Quinic acid lactone was quantified by an absolute calibration curve method using a quinic acid lactone standard product using ultra high performance liquid chromatography (UPLC) and a triple quadrupole mass spectrometer (TQD) under the following conditions.
= UPLC condition =
Column: ACQUITY UPLC BEH C18 (2.1 mmΦx100 mm, Waters Corporation)
・ Mobile phase:
A: MilliQ water B: Acetonitrile ・ Flow rate: 0.2 ml / min
-Column temperature: 40 ° C
・ Gradient condition:
From the start of analysis up to 2 minutes, solution B is 5%,
Switch from 2.1 minutes to 60% solution B, hold for 4.5 minutes,
Switch from 4.6 minutes to 5% solution B, hold 5% until 8 minutes. Injection volume: 2 μL
= TQD condition =
・ Analysis mode: ESI negative V mode ・ Source temperature: 120 ℃
Desolvation temperature: 400 ° C
・ Capillary voltage: 2.5 kV
・ Sampling cone voltage: 35V
Desolvation gas: 600L / Hr
Scan time: 0.2 second collision voltage: 10V
・ Channel: m / z 173> m / z 93
・ Standard substance: quinic acid lactone (abbreviation: QAL

In this example, a coffee extract extracted under the following conditions was prepared. In addition, the extraction timing represents the difference in whether only one of the first half of the extract and the second half of the extract is collected or the whole extraction is collected.

(Preparation of Example Sample and Comparative Sample)
Example samples 1 to 8 and Comparative sample samples 1 to 4 in Table 2 below are prepared by mixing the coffee extract in a predetermined ratio by a known method, filled in drinking cans in a sterile space, and immediately sealed. did.
In preparation, if necessary, the coffee extract diluted with water may be used, or it may be concentrated to a predetermined concentration.

2. Sensory evaluation For Examples 1 to 8 and Comparative Examples 1 to 4 adjusted as shown in Table 2 above, sensory evaluation tests were performed according to the following evaluation items.
The sensory evaluation test was conducted by entrusting 7 panelists to evaluate each item according to the following criteria. Here, the numerical values in the table are calculated by calculating the average value of the evaluation of seven panelists (the decimal point is rounded off).
<A feeling of roast>
5 points: feels very strong 4 points: feels strong 3 points: normal 2 points: slightly weak 1 point: too weak <dense rich>
5 points: Feels very strong 4 points: Feels strong 3 points: Normal 2 points: Slightly weak 1 point: Too weak <Neat sharpness>
5 points: Very refreshing feeling 4 points: Refreshing feeling 3 points: Normal 2 points: Slightly left in mouth 1 point: Very left in mouth
5 points: feel very strong 4 points: feel strong 3 points: feel enough 2 points: feel a little 1 point: little fragrance <flavor balance>
Overall balance of individual evaluation items 5 points: Very good 4 points: Good 3 points: Normal 2 points: Somewhat poor balance 1 point: Bad balance <Overall evaluation>
The suitability as a product was evaluated by comprehensively considering each evaluation item.
◎: very good suitability as a product ○: good suitability as a product △: suitability as a product is standard ×: implemented for each of the above evaluation items that are poor in suitability as a product Table 3 shows the results of evaluation of examples and comparative examples.

(Discussion)
As a result of sensory evaluation, by adjusting the content of quinic acid lactone and the ratio of quinic acid lactone and caffeine content within the predetermined ranges shown in the present application, It was confirmed that a suitable coffee beverage and a container-packed coffee beverage that can be felt most deliciously in a temperature range from cold to room temperature can be obtained with a clean and clear taste.
Further, it was confirmed that the taste was further improved by adjusting the ratio of the contents of quinic acid lactone and tannin to the predetermined range shown in the present application.

The present invention relates to a coffee beverage that can improve the taste and flavor of a coffee beverage, particularly a container-packed coffee beverage that is drunk in a cold state from room temperature, a method for producing a container-packed coffee beverage, and a method for improving the taste of a container-packed coffee beverage. Is available.

Claims (10)

The QAL (quinic acid lactone) concentration B in the beverage is 30 ppm to 180 ppm, and the ratio of caffeine concentration A (mg / 100 ml) in the extract to the QAL concentration B, B / A is 0.00. A coffee drink characterized by being 7 or more. The ratio of the caffeine concentration A (mg / 100 ml) in the beverage to the QAL concentration B (ppm), B / A is 0.95 to 3.0. Coffee drink. The ratio of the tannin concentration C (mg / 100 g) in the extract to the QAL concentration B (ppm), B / C is 0.25 or more, Coffee according to claim 1 or 2 Beverages. 4. The coffee according to claim 3, wherein the ratio of the tannin concentration C (mg / 100 g) in the extract to the QAL concentration B (ppm), B / C, is 0.30 to 1.20. Beverages. The coffee drink according to claim 4, which is a packaged drink. The coffee drink according to claim 4, wherein the coffee drink is black coffee. The QAL (quinic acid lactone) concentration B in the extract is adjusted to a range of 30 ppm to 180 ppm, and the ratio between the caffeine concentration A (mg / 100 ml) in the extract and the QAL concentration B, B / A Is adjusted so that it may become 0.7 or more, The manufacturing method of the container-packed coffee drink characterized by the above-mentioned. 8. The ratio of the tannin concentration C (mg / 100 g) in the extract to the QAL concentration B (ppm), B / C, is adjusted to be 0.25 or more. The manufacturing method of the container-packed coffee drink of description. The QAL (quinic acid lactone) concentration B in the extract is adjusted to a range of 30 ppm to 180 ppm, and the ratio between the caffeine concentration A (mg / 100 ml) in the extract and the QAL concentration B, B / A Is adjusted so that it may become 0.7 or more, The taste improvement method of the container-packed coffee drink characterized by the above-mentioned. The ratio of the tannin concentration C (mg / 100 g) in the extract to the QAL concentration B (ppm), B / C, is adjusted to be 0.25 or more. The taste improvement method of the container-packed coffee drink of description.