JP3973670B2 - Containerized coffee beverage - Google Patents

Description

  The present invention contains chlorogenic acids that are useful for physiological effects in a high concentration in a dissolved state, and has a good flavor and a coffee extract obtained from roasted coffee beans having an L value of 16 to 25. The present invention relates to a packaged coffee beverage that suppresses precipitation.

  Coffee beverages have high palatability, and so-called instant coffee made by grinding roasted beans or dried and granulated coffee extract is widely enjoyed all over the world. On the other hand, as a culture peculiar to Japan, industrially produced container-packed coffee drinks are sold with special ease of drinking from the standpoint of flavor, and are popular as everyday drinks.

  Thus, although it is a coffee drink with abundant food experience, many researches are also carried out regarding caffeine, chlorogenic acids, etc. about the active ingredient contained in coffee. In particular, for chlorogenic acids, for example, anti-hypertensive action and feeling of general fatigue due to autonomic insufficiency, improvement of indefinite complaint syndrome such as easy fatigue, improvement of vascular endothelial function, etc. have been reported (for example, see Patent Documents 1 to 3). .

  At present, there are many brands, including black coffee, sugar, and milk blends, ranging from American-type to coffee-oriented ones that look at container-packed coffee beverages sold as commercial beverages. However, the amount of chlorogenic acids contained in them is relatively low. As specific content, it is only a grade in which 0.05-0.1 mass% is contained in a container-packed coffee drink.

  In addition, the container capacity, which is the core of commercial container-packed coffee drinks in the recent Japanese market, is 190 to 300 g, and demand for 190 g capacity products is growing. Therefore, there is a need to increase the concentration of beverages in order to contain a sufficient amount of chlorogenic acids so that physiological effects can be remarkably exhibited in a limited container volume.

Many methods have been proposed so far for improving the storage stability of a containerized coffee beverage. For example, a method for producing coffee extract is a method of adsorbing and removing low molecular weight substances such as formic acid, acetic acid and propionic acid by contacting with a medium basic or weak basic anion exchange resin, or a method of removing fine turbid substances by contacting with silica gel. However, in both cases, there is a problem that the incidental equipment for production is required and at the same time the flavor level required after long-term storage at high temperature is clearly reduced (for example, Patent Document 4). 5).
On the other hand, there are methods such as blending fibrin-based viscosities, treatment with mannan degrading enzymes, and methods of adding acid to remove precipitated components, but enzyme treatment and acid treatment clearly have a natural taste, such as the sour taste. It is known that it will be lost (see, for example, Patent Documents 6 to 8).
JP 2002-53464 A JP 2002-145765 A JP 2003-261444 A JP-A-4-36148 JP-A-4-360647 JP-A-6-205641 JP 7-184546 A Japanese Patent Application No. 10-48819

As described above, the amount of chlorogenic acids in the beverage needs to be increased in order to contain a sufficient amount of chlorogenic acids to sufficiently exert physiological effects in a limited container capacity. However, here, there is a problem that when a dark coffee extract is simply used and chlorogenic acids, which are active ingredients for physiological effects, are added at a higher concentration than usual, the rate of precipitate formation during long-term storage is significantly increased. It became clear during this examination.
On the other hand, the conventional means for stabilizing coffee beverages has a problem that the flavor of coffee is impaired.
Accordingly, an object of the present invention is to have a good flavor containing a coffee extract obtained from roasted coffee beans having a high concentration of chlorogenic acids and an L value of 16 to 25, and generation of precipitates during long-term storage. It is in providing the container-packed coffee drink which suppressed this.

  Therefore, the present inventor examined the relationship between the amount of each component in the coffee extract and the amount of precipitation generated as an index of storage stability by a method of individually observing the coffee constituents. By controlling brown pigments in containerd coffee beverages containing coffee extract obtained from roasted coffee beans, it is highly palatable and stable for long-term storage even in containerd coffee beverages with extremely high chlorogenic acid concentrations in the beverage It has been found that a good container-packed coffee drink can be obtained.

The present invention is a beverage containing (A) monocaffeoylquinic acid, (B) ferulacinic acid and (C) dicaffeoylquinic acid,
(I) The total content of the components (A), (B) and (C) contained in the beverage in a dissolved state is 0.14 to 4% by mass per container-packed beverage,
(B) 80% by mass or more of water,
(C) Magnesium / sodium mass ratio is 0.04 to 1,
(D) a packaged beverage containing a coffee extract obtained from roasted coffee beans having an L value of 16 to 25,
(E) Brown pigment is 0.0024 to 0.0122% by mass in terms of food yellow No. 4
The container-packed coffee drink which performed the heat sterilization process which is is provided.

  Moreover, this invention is 0.14-4 mass% per drink with the total content of (A) monocaffeoylquinic acid of the dissolved state in a drink, (B) ferulacinoic acid, and (C) dicaffeoylquinic acid. A container-packed coffee beverage contains a coffee extract obtained from roasted coffee beans having an L value of 16 to 25, and a brown pigment in an amount of 0.0024 to 0.0122% by mass in terms of food yellow No. 4 The present invention provides a method for suppressing the precipitation of a stuffed coffee beverage.

  The container-packed coffee beverage of the present invention contains a high concentration of chlorogenic acids having various physiological functions, has a good flavor inherent to coffee, and does not generate precipitates even when stored for a long period of time, and has good stability. .

  The container-packed coffee beverage of the present invention contains various chlorogenic acids in a dissolved state. As the chlorogenic acids, the following monocaffeoylquinic acid component (A), ferlaquinic acid component (B) and dicaffeoylquinic acid are used. It contains three types of component (C) (the peak of the arrow corresponds to this in FIG. 1). As a component (A), 1 or more types chosen from 3-caffeoylquinic acid, 4-caffeoylquinic acid, and 5-caffeoylquinic acid are mentioned. As a component (B), 1 or more types chosen from 3-ferlaquinic acid, 4-ferlaquinic acid, and 5-ferlaquinic acid are mentioned. Examples of the component (C) include one or more selected from 3,4-dicaffeoylquinic acid, 3,5-dicaffeoylquinic acid, and 4,5-dicaffeoylquinic acid.

  The dissolved chlorogenic acids mean chlorogenic acids that pass through the membrane filter when the coffee beverage is filtered with a membrane filter (GL Chromatodisc 25A, GL Sciences Inc., pore size 0.45 μm).

  In the present invention, the total content of components (A), (B) and (C) is 0.14 to 4% by mass per container-packed beverage. In order to express a physiological effect, it is preferable to contain 0.14 mass% or more, and when it exceeds 4 mass%, the physical stability of chlorogenic acids themselves in a packaged beverage is impaired. The total content of the components (A), (B) and (C) is preferably 0.15 to 3.9% by mass, more preferably 0.2 to 3.5% by mass from the viewpoint of physiological effects. In particular, 0.26 to 3% by mass, particularly 0.3 to 2.5% by mass is preferable. In order to further increase physical stability, the total content of the components (A), (B) and (C) is preferably 1% by mass or less, more preferably 0.5% by mass or less.

  The mass ratio of magnesium and sodium in the present invention is magnesium / sodium = 0.4-1, more preferably 0.08-0.7, still more preferably 0.12-0.6, and particularly preferably 0.17-0. .5. When the magnesium / sodium mass ratio is less than 0.04, the salty taste becomes strong and the flavor is impaired, and when the magnesium / sodium mass ratio exceeds 1, the storage stability is impaired and a problem arises.

  In order to adjust the magnesium / sodium ratio in the coffee beverage to the above ratio, by adding a sodium salt such as sodium ascorbate, sodium hydroxide or sodium bicarbonate, or a magnesium salt such as magnesium chloride, magnesium carbonate or magnesium glutamate Can be done.

  The container-packed coffee beverage of the present invention contains 80% by mass or more, more precisely 80-99.8% by mass of water, preferably 85-99% by mass.

The brown pigment in the container-packed coffee beverage of the present invention means a brown pigment present in a dissolved state in the coffee beverage, and is a fraction corresponding to a molecular weight of 250,000 or more according to the measurement method described later. This corresponds to a peak shorter than 14 minutes.
Brown pigment is known as a characteristic of roasted coffee, but there are few data on its properties and structure, and it is still almost unknown. In addition, the brown pigment | dye which exists in a dissolved state is a brown pigment | dye which passes a membrane filter, when a coffee drink is filtered with a membrane filter (DISMIC-13CP, a cellulose acetate membrane, the hole diameter of 0.45 micrometer, ADVANTEC Toyo Co., Ltd.). Means.

  The content of the brown pigment (food yellow 4 conversion) in the present invention is 0.0024 to 0.0122% by mass, preferably 0.0026 to 0.0115% by mass, more preferably 0.0028 to 0.0105% by mass. More preferably, it is 0.003-0.01 mass%, Most preferably, it is 0.004-0.009 mass%. If the content is less than 0.0024% by mass, good bitterness peculiar to coffee beverages cannot be obtained, and if it exceeds 0.0122% by mass, the container-packed coffee beverages having a chlorogenic acid concentration of 0.19% by mass or more can be stored quickly. Precipitated material is generated.

  The mass ratio of 3-caffeoylquinic acid (D) and 4-caffeoylquinic acid (E) of the present invention is preferably E / D = 0.6 to 1.2, more preferably from the viewpoint of the flavor of the coffee beverage. Is E / D = 0.65 to 1.15, more preferably E / D = 0.7 to 1.1, and particularly preferably E / D = 0.8 to 1. Further, the mass ratio of 3-caffeoylquinic acid (D) and 5-caffeoylquinic acid (F) is preferably F / D = 0.6 to 3, more preferably F / D from the viewpoint of the flavor of the coffee beverage. D = 0.7-2, more preferably F / D = 0.75-1.8, particularly preferably F / D = 0.8-1.5.

  In the heat sterilization method according to the present invention, the sterilization treatment has an F value (250 ° F (121 ° C): edited by the Japanese Society for Antimicrobial Prevention and Antimicrobial, Handbook of Antibacterial and Antifungal, p642 (published by Gihodo Shuppan)) for 20 minutes, further 30 minutes From the viewpoint of improving microbiological long-term storage stability, it is particularly preferable that the time be 40 minutes or longer.

  The container-packed coffee beverage of the present invention is extracted from roasted coffee beans and / or pulverized products thereof with water or hot water according to a conventional method, sterilized, and then packaged or sterilized after being packaged. It can also be obtained.

  Moreover, not only this normal method but the non-roasted plant extract of the plant containing a chlorogenic acid can be mixed with the said roasted coffee bean extract, and chlorogenic acid content can be adjusted. Examples of the plant containing chlorogenic acids used for the preparation of the non-roasted plant extract include coffee beans, hawthorn, grapes, senkyu, touki, auren, turmeric, agi, sweet potato, moroheiya, etc. Coffee beans are preferred from the viewpoint of ease of flavor preparation. Therefore, the composition of chlorogenic acids can be adjusted by mixing a green coffee bean extract with a normal roasted coffee extract. Moreover, a coffee extract can also be prepared using coffee beans having a single roasting degree.

  Although the kind of coffee bean used by this invention is not specifically limited, For example, Brazil, Colombia, Tanzania, mocha etc. are mentioned. Examples of the beans include Arabica and Robusta. One kind of coffee beans may be used, or a plurality of kinds may be blended. The roasting may be performed by a normal method, and the degree of roasting may be appropriately adjusted according to the desired taste. Specifically, when the roasting is deepened, the bitterness becomes strong, and when the roasting is shallow, the acidity becomes strong. The upper limit of the L value of the roasted beans in (d) is preferably 25 or less, more preferably 23 or less, still more preferably 22 or less, and particularly preferably 20 or less from the viewpoint of flavor. Further, the lower limit of the L value of the roasted beans in (d) is preferably 16 or more, more preferably 17 or more, and even more preferably 18 or more, and the residual amount of chlorogenic acids contained in the roasted beans may be high.

In particular, from the viewpoint of flavor and storage stability, an extract obtained from roasted coffee beans having an L value of 16 to 20 is used as (d), and roasted coffee beans having an L value of 25 or more (for example, an L value of 25 to 25). 50) or an extract obtained from green coffee beans is preferably added.
The raw coffee bean extract is preferably extracted from room temperature to 100 ° C. using pulverized raw coffee beans as necessary and using ethanol, hydrous ethanol, methanol or the like. Examples of commercially available raw coffee bean extract include flavor holder RC-30R.

  The coffee beverage defined in the present invention means a soft drink containing coffee, a coffee beverage, and a coffee that are all defined in the fair competition rules concerning the display of coffee beverages and the like.

  Single-strength as defined in the present invention refers to what can be drunk as it is without diluting after opening the packaged beverage. Concentrated coffee, which is premised on diluting at the time of drinking, is clearly excluded from the category of the present invention.

In addition, sucrose, glucose, fructose, xylose, fructose glucose liquid, sugar alcohol and other sugars, milk components, antioxidants, pH adjusters, emulsifiers, fragrances and the like may be added to the coffee beverage of the present invention as desired. Can do. Examples of milk components include raw milk, cow milk, whole milk powder, skim milk powder, fresh cream, concentrated milk, skim milk, partially skimmed milk, condensed milk, and the like.
The pH of the coffee beverage of the present invention is preferably 4 to 7, and more preferably 5 to 7 in terms of beverage stability.

  Examples of the pH adjuster include sodium carbonate, sodium hydrogen carbonate, disodium hydrogen phosphate, and potassium carbonate. From the viewpoint of flavor, an alkaline sodium salt or an alkaline potassium salt is preferable, and sodium hydrogen carbonate is most preferable. These salts are usually 0.03-0.3% by mass, preferably 0.05-0.2% by mass, based on the final product (those diluted with water and adjusted to a fixed concentration of roasted beans). Added.

  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 preferable.

  As the emulsifier, sucrose fatty acid ester, glycerin fatty acid ester, microcrystalline cellulose, lecithins, sorbitan fatty acid ester, polyglycerin fatty acid ester and the like are preferable.

  Examples of the container used in the present invention include PET bottles, cans (aluminum, steel), paper, retort pouches, bottles (glass), and the like.

  The sterilization treatment in the present invention 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 like a metal can. For items such as PET bottles and paper containers that cannot be sterilized by retort, sterilize under the same conditions as those prescribed in the Food Sanitation Law in advance. A method such as filling the container is adopted. In addition, after sterilization under heat, the pH may be returned to neutral under aseptic conditions, or after sterilization under heat under neutral conditions, the pH may be returned to acidity under aseptic conditions.

1. Preparation method of coffee extract Coffee beans (Arabica) roasted to L values 25, 22, 18, and 16 in a high-cut coffee mill (made by Carita, scale: between 3 and 4), respectively, and stainless steel Sieving was carried out with a sieve (mesh 355 μm), and the ground beans remaining on the sieve were subjected to extraction.
Using a stainless steel drip extractor, extraction was performed with 95 ° C. hot water to obtain an extract. The extract was cooled to 20 ° C., and then centrifuged (8,000 rpm, 30 minutes, 20 ° C.) to remove the precipitated solid matter, which was used as a coffee extract. Coffee extracts A, B, C, and D were obtained from roasted beans with L values of 25, 22, 18, and 16, respectively.

2. Preparation method of coffee beverages As shown in Table 1, after mixing each extract, adding a sodium bicarbonate aqueous solution, heating to a liquid temperature of 87 ° C, filling in the container of Table 1 and sterilizing by heating, Manufactured.

3. Analysis of chlorogenic acids The method for analyzing chlorogenic acids in the coffee beverage composition is as follows. The analytical instrument used was HPLC. The model numbers of the constituent units of the apparatus are as follows.
UV-VIS detector: L-2420 (Hitachi High-Technologies Corporation), column oven: L-2300 (Hitachi High-Technologies Corporation), pump: L-2130 (Hitachi High-Technologies Corporation), autosampler: L-2200 (Hitachi High-Technologies Corporation), column: inert sill ODS-2 inner diameter 4.6 mm × length 250 mm, particle diameter 5 μm (GL Sciences Inc.).
The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 1.0 mL / min, UV-VIS detector set wavelength: 325 nm, column oven set temperature: 35 ° C., eluent A: 0.05 M acetic acid, 0.1 mM 1-hydroxyethane-1 , 1-diphosphonic acid, 3 (V / V)% acetonitrile solution, eluent B: 0.05M acetic acid, 0.1 mM 1-hydroxyethane-1,1-diphosphonic acid, 97 (V / V)% acetonitrile solution.

Concentration gradient condition Time Eluent A Eluent B
0 minutes 100% 0%
20 minutes 87% 13%
25 minutes 87% 13%
27 minutes 85% 15%
45 minutes 85% 15%
55 minutes 80% 20%
60 minutes 0% 100%
70 minutes 0% 100%
75 minutes 100% 0%
100 minutes 100% 0%

In HPLC, 1 g of a sample was precisely weighed, made up to 10 mL with eluent A, filtered through a membrane filter (GL Chromatodisc 25A, GL Sciences Inc., pore size 0.45 μm), and then subjected to analysis.
Retention time of chlorogenic acids (unit: minute) (A ¹ ) Monocaffeoylquinic acid: 15.7, 19.2, 21.2, 3 points in total (A ² ) Ferlaquinic acid: 21.9, 26.6, 28.1 total 3 points (A ³ ) dicaffeoylquinic acid: 42.1, 43.3, 51.8 total 3 points (FIG. 1). From the area values of the nine types of chlorogenic acids determined here, 5-caffeoylquinic acid was used as a standard substance, and the mass% was determined.

4). Analysis of brown pigment The analysis method of the brown pigment of the coffee beverage composition is as follows. Analysis was performed by size exclusion chromatography. The model numbers of the constituent units of the apparatus are as follows.
UV-VIS detector: SPD-10A (Shimadzu Corporation), differential refractive index detector: RID-10A (Shimadzu Corporation), column oven: CTO-10A (Shimadzu Corporation), pump: LC-10ATvp (Shimadzu Corporation), autosampler: SIL-10A (Shimadzu Corporation), system controller: SCL-10Avp (Shimadzu Corporation), guard column: TSK guard column PWXL inner diameter 6.0 mm × length 40 mm (Tosoh Corp.), column: TSKgel G4000PWXL inner diameter 7.8 mm × length 300 mm, particle size 10 μm (Tosoh Corp.).
The analysis conditions are as follows.
Sample injection volume: 10 μL, flow rate: 0.5 mL / min, UV-VIS detector setting wavelength: 420 nm (AUX RANGE: 2, REC.RANGE: 1.00, response: 4, sampling period: 100 msec), eluent: Distilled water for high performance liquid chromatography (Kanto Chemical Co., Inc.), column oven set temperature: 35 ° C.

The time from the opening of the beverage to be measured to the sample injection was within 15 minutes.
Immediately after opening the can, 0.1 to 0.3 g of the sample was accurately weighed, diluted to 10 mL with distilled water for high performance liquid chromatography (Kanto Chemical Co., Ltd.), gently stirred by inversion, and then the membrane filter ( This was filtered through DISMIC-13CP, cellulose acetate membrane, pore size 0.45 μm, ADVANTEC Toyo Co., Ltd.) and subjected to measurement.
Measurement at 420 nm with a UV-VIS detector was carried out, and the obtained chromatogram (Fig. 2. AU is Absorbance Unit) was used to determine the edible yellow No. 4 (from the area of the eluted fraction corresponding to a molecular weight of 250,000 or more ( Tokyo Chemical Industry Co., Ltd.) was used as a standard substance, and mass% was determined.

In the present invention, food yellow No. 4 refers to 5-hydroxy-1- (4-sulfophenyl) -4- (4-sulfophenylazo) -3-pyrazolecarboxylic acid = trisodium salt (C16H9N4Na3O9S2) (molecular weight 534.37). ) 85.0% or more, Food Yellow No. 4. Tartrazine is designated as a food additive on July 15, 1964, and is also designated as a food additive in FAO / WHO, EU, US, etc. (Food Safety Seminar 2 Food Additives August 20, 2001, first edition, first edition, issue 163, and Food Sanitation Law, 1996, page 959).
The content of edible yellow No. 4, which is a standard substance, was confirmed according to “second additive of standard standards for food, additives, etc. (Ministry of Health and Welfare Notification No. 370 of 1959)”.
The molecular weight calibration curve was prepared by pullulan standards P-1, P-5, P-10, P-20, P-50, P-100, P-200, P-400, P-800 (Showa Denko ( 9) were used as molecular weight standards.

5). L value measurement of roasted coffee beans L value measurement was performed with a colorimetric color difference meter ZE-2000 (Nippon Denshoku Industries Co., Ltd.).
The roasted coffee beans were pulverized to a particle size of 500 μm or less with a high-cut coffee mill (made by Karita, scale: 1). The ground beans were put so as to fill the measurement cell, and the ground beans were lightly pressed from above so that there was no gap at the bottom of the cell. The measurement was performed at least three times, and the reflectance of the sample when the reflectance of the standard white plate was 100 was taken as the L value.

6). Measurement of moisture The moisture was measured by a normal pressure heating drying method.
For a glass weighing dish containing quartz sand as a drying aid, a constant value is obtained in advance W1 (g).
A sample is taken and weighed in this W2 (g).
Pre-dry on a water bath and dry using a forced circulation hot air dryer.
After standing to cool in a silica gel desiccator, weigh W3 (g) and calculate based on the following formula.
Moisture (g / 100 g) = (W2-W3) / (W2-W1) × 100

7). Analysis of sodium The sodium content was measured by atomic absorption photometry (hydrochloric acid extraction).
That is, 10% hydrochloric acid was added to 2 to 6 g of the sample so that a 1% hydrochloric acid solution was obtained at the time of constant volume, and the volume was measured with ion-exchanged water, and the absorbance was measured.
Atomic absorption photometry was carried out at a wavelength of 589.6 nm and a frame of acetylene-air (Source: Analytical Methods for Nutritional Components, etc. in Nutrition Labeling Standards (Eshin No. 13)).

8). Analysis of magnesium The magnesium content was measured by ICP emission spectrometry.
Samples 5 to 6 g were collected in a beaker and ashed (500 ° C., 5 to 6 hours) in an electric furnace. Then, 20% hydrochloric acid was added and evaporated to dryness on a hot plate, and further 20% hydrochloric acid was added and heated on a hot plate (100 ° C., 30 minutes). After filtration with filter paper (No. 5A), the volume was measured in a volumetric flask and measured with an ICP emission analyzer (measurement wavelength: 285.213 nm) (Source: Analytical method for nutrient components, etc. in nutrition labeling standards) (Eshin No. 13)).

9. Evaluation of flavor and storage stability The flavor and storage stability of the packaged coffee beverages shown in Table 1 were evaluated.

Flavor evaluation 1: good, 2: slightly good, 3: normal, 4: slightly uncomfortable, 5: unpleasant storage stability (stored at 55 ° C. for 1 week)
1: Almost no precipitation 2: Slight precipitation 3: Precipitation occurs and is not desirable as a product

  As is apparent from Table 1, in a coffee beverage containing monocaffeoylquinic acid, ferulacinoic acid and dicaffeoylquinic acid, the magnesium / sodium mass ratio is 0.04 to 1, and the brown pigment amount is 0.0024. When adjusted to ˜0.0122 mass%, the storage stability is good and the coffee beverage has a good flavor.

The flowchart of the HPLC analysis of chlorogenic acids is shown. The flowchart of the HPLC analysis of a brown pigment | dye is shown.

Claims (5)

A beverage containing (A) monocaffeoylquinic acid, (B) ferlaquinic acid and (C) dicaffeoylquinic acid,
(I) The total content of the components (A), (B) and (C) contained in the beverage in a dissolved state is 0.14 to 4% by mass per container-packed beverage,
(B) 80% by mass or more of water,
(C) Magnesium / sodium mass ratio is 0.04 to 1,
(D) a packaged beverage containing a coffee extract obtained from roasted coffee beans having an L value of 16 to 25,
(E) Brown pigment is 0.0024 to 0.0122% by mass in terms of food yellow No. 4
A container-packed coffee drink that has been subjected to heat sterilization.   The 4-caffeoylquinic acid / 3-caffeoylquinic acid mass ratio is 0.6 to 1.2, and the 5-caffeoylquinic acid / 3-caffeoylquinic acid mass ratio is 0.01 to 3. The packaged coffee drink according to claim 1.   The container-packed coffee drink according to claim 1 or 2, which is a single strength.   The container-packed coffee drink according to any one of claims 1 to 3, wherein an alkaline sodium salt or an alkaline potassium salt is added. In a packaged coffee beverage in which the total content of (A) monocaffeoylquinic acid, (B) ferulacinoic acid and (C) dicaffeoylquinic acid in a dissolved state in the beverage is 0.14 to 4% by mass per beverage Inhibition of precipitation in a container-packed coffee beverage containing a coffee extract obtained from roasted coffee beans having an L value of 16 to 25 and having a brown pigment of 0.0024 to 0.0122% by mass in terms of edible yellow 4 Method.

Images