TW201716566A - A beverage containing wood components - Google Patents

Abstract

The present invention provides a beverage in which the characteristic flavor and profoundness of wood components derived from wooden containers such as barrels or from wooden pieces are maintained and yet the bitter and astringent taste of the wood components is suppressed to thereby ensure that the beverage can be drunk until it produces a refreshing aftertaste. Incorporated in a beverage are (A) 0.4 to 10.0 ppm of galic acid and/or 0.4 to 10.0 ppm of sinapaldehyde, plus (B) 0.2 to 5.0 ppm of limonene and/or 0.1 to 5.0 ppm of 1-terpinen-4-ol.

Description

Woody beverage

The present invention relates to a container-filled beverage which is filled with a beverage made of a cooked wooden wine in a wooden container such as a wine barrel, or a container made of a solution containing a wood component, which can fully utilize the beverage. The characteristics of the wood component in the solution, while suppressing the bitter taste characteristic of the wood component, and allowing the aftertaste to be enjoyed comfortably.

It is well known that, in the case of brandy, wooden containers such as wine barrels are used to make the taste more rounded by ripening, and the ingredients such as sulfur compounds that exhibit poor aroma (unripe into aroma) disappear. On the other hand, The scent which is characteristic of each wine is exhibited by the scent of the scent of the scent of the scent of the scent of the scent. Further, it is known that a component (wood component) derived from a wooden container is decomposed and eluted by an alcohol to impart a deep alcoholy feeling such as a sweet taste or an astringent taste to the wine. The wood-containing wine thus obtained may be directly consumed, and may be drunk with ice or diluted with water. Further, for example, a method is known in which a tumbler containing ice cubes is poured into a wooden container and the cooked wine is poured, and then the cold soda is poured and gently stirred. Cocktail bartending method of "highball (highball)" (Non-Patent Document 1). The high glass wine is extremely popular because it can be made into a refreshing cocktail by the simple means of dilution with soda water. It can be tasted at any catering room such as the Izakaya.

On the other hand, since citrus has a refreshing aroma or sweet and sour taste, its juice, fruit or spice is often very popular as a raw material for foods and drinks. Moreover, since the container-filled beverage is different from a beverage obtained by blending various beverages or fruit juices before drinking, such as a family or an izakaya, it is necessary to sterilize the container after filling the beverage in the filling step, or after a long period of time. In the circulation or storage steps, the heat history is extremely severe, and sometimes the flavor is deteriorated and the flavor is deteriorated.

[Previous Technical Literature] [Non-patent literature]

[Non-Patent Document 1] NBA Official Cocktailbook, edited by Japan Association of Bartenders, Japan, Shibata Bookstore Co., Ltd., issued on September 1, 1990

As described above, beverages prepared by using cooked wines in wooden containers such as wine barrels or beverages prepared using solutions containing wood components are various. Among them, the wooden capacity of a wine barrel, like a tall glass of wine When the cooked wine is diluted with sodium carbonate, although the content of the wine is reduced, the taste of the wood component sometimes affects the aftertaste in a poor form.

The inventors of the present invention focused on the bitter taste of the woody component of the wooden container or the wood from the casks, and focused on gallic acid and sinaldehyde. Gallic acid and mustard aldehyde are components in which a tannin or lignin contained in a wooden container or wood is hydrolyzed and eluted into a beverage, and is a component which imparts a bitter feeling or a deep sensation and a strong feeling to the taste of the beverage. As a result of intensive studies conducted by the inventors of the present invention, it has been found that when a specific amount of gallic acid and/or guar aldehyde is contained in a specific amount of limonene and/or 1-terpinene-4-ol, it can be maintained from wood. The unique flavor or richness of the woody ingredients of the container or wood, while reducing the bitter taste from gallic acid and/or squalic aldehyde, can produce a beverage that has a smooth aftertaste. That is, the present invention is not limited to this and the like, but includes the following aspects.

(1) A container-filled beverage comprising (A) 0.4 to 10.0 ppm of gallic acid and/or 0.4 to 10.0 ppm of sinaldehyde, and (B) 0.2 to 5.0 ppm of limonene and/or 0.1~ 5.0 ppm of 1-terpinene-4-ol.

(2) The container of (1) is filled with a beverage which satisfies any one of the following i) to iv): i) when gallic acid and limonene are contained, the gallic acid content is relative to the lemon The ratio of limen content is 10:1~1:10; ii) when gallic acid and 1-terpinene-4-ol are included, the content of gallic acid is relative to the content of 1-pinene-4-ol The ratio is 10:1~1:10; iii) when the content of squalene and limonene is included, the ratio of the content of sinapine to the content of limonene is 10:1~1:10; iv) contains squalane and 1-terpinene- In the case of 4-alcohol, the ratio of the content of sinapic aldehyde to the content of 1-nonpinen-4-ol is 10:1 to 1:10.

(3) If the container of (1) or (2) is filled with a beverage, the alcohol content is 0 to 25 v/v%.

(4) The container-filled beverage according to any one of (1) to (3), which contains carbon dioxide.

(5) The container according to (4), wherein the pressure of carbon dioxide is 1.5 kgf/cm ² or more.

(6) The container-filled beverage according to any one of (1) to (5) which contains whiskey and/or brandy.

(7) The container-filled beverage according to any one of (1) to (6), wherein a total value of each of sucrose, glucose, and fructose is 8.0 g/100 ml or less.

(8) The container according to (7), wherein the total content of each of sucrose, glucose, and fructose is 1.7 g/100 ml or less.

According to the present invention, it is possible to provide a unique flavor or a rich feeling of a wood component in a beverage containing a wood component from a wooden container or wood, and at the same time, suppress the bitterness of the wood component until the aftertaste remains A drink that is comfortable to drink.

[Formation of the Invention]

The present invention provides a beverage containing a specific amount of gallic acid and/or serranoaldehyde as a component of a bitter taste characteristic of a wood container or wood component derived from a wine barrel or the like, and is contained in a specific amount. Limonene and/or 1-terpinene-4-ol, a beverage that maintains the unique flavor and richness of woody ingredients, while suppressing bitterness and taste, and allowing for a relaxing aftertaste.

(gallic acid, mustard aldehyde)

Gallic acid (C ₇ H ₆ O ₅ ) and sinapaldehyde (C ₁₁ H ₁₂ O ₄ ) are wooden containers such as wine barrels or tannin or lignin in wood used for hydrolysis The substance eluted in the beverage is one of the ingredients which impart a bitter feeling or a deep sensation to the taste of the beverage. The beverage of the present invention contains 0.4 to 10.0 ppm of gallic acid and/or 0.4 to 10.0 ppm of sinapic aldehyde as a wood component. The content of gallic acid is preferably from 0.4 to 5.0 ppm, more preferably from 0.5 to 2.0 ppm. The content of the mustard aldehyde is preferably from 0.4 to 5.0 ppm, more preferably from 0.5 to 2.0 ppm. If the content of gallic acid or mustard aldehyde is less than 0.4 ppm, the deep alcoholy sensation of the taste of the wood component cannot be felt; if it exceeds 10.0 ppm, the bitter taste is remarkable, even if the limonene and/or 1-terpinene described later is carried out. The addition of -4-ol is also not easy to suppress bitterness. In addition, the unit ppm system in this specification is synonymous with the unit mg/l.

The amount of gallic acid and mustard aldehyde in the beverage can be measured using a high performance liquid chromatography (HPLC) or an ultra high performance liquid chromatography (UHPLC) or the like. It can be measured, for example, by the following analysis models and conditions.

Measuring machine: LC HP 1100 series (Agilent Technologies)

Column: phenomenex Luna 5μ C18(2)100A 150 ^* 4.60mm(00F-4252-E0)

Column temperature: 40 ° C

Detector: UV-VIS

Injection amount: 5.0 μl.

The gallic acid and/or serranic aldehyde in the beverage is preferably a wooden container or wood from a wine barrel or the like if the balance of the flavor of the beverage is considered; and may also contain other substances, such as those extracted from other plants, for example Extracted from tea, herbs, or spices, it may also contain spices, pigments, and the like.

(limonene, 1-terpinene-4-ol)

Limonene (d-limonene, C ₁₀ H ₁₆ ) is a kind of monocyclic monoterpene contained in the peel of citrus fruits, etc., and is a component which exhibits a so-called citrus-like aroma. 1-terpinene-4-ol (1-Terpinene-4-ol, C ₁₀ H ₁₈ O) is one of the monoterpene alcohols contained in the peel of a citrus fruit, etc., and is a component which exhibits a so-called citrus-like aroma. The beverage of the present invention comprises from 0.2 to 5.0 ppm of limonene and/or from 0.1 to 5.0 ppm of 1-terpinene-4-ol. The content of limonene is preferably from 0.3 to 2.5 ppm. The content of 1-nonpinene-4-ol is preferably from 0.15 to 2.5 ppm. By including a specific amount of gallic acid and/or serranoaldehyde in the above-mentioned beverage, limonene and/or 1-terpinene-4-ol are contained in the above amount, and the gallic acid can be appropriately masked. / or the bitter taste of the woody component of the mustard aldehyde, while improving the comfort of the beverage. When the content of limonene is less than 0.2 ppm or the content of 1-terpinene-4-ol is less than 0.1 ppm, the inhibitory effect of bitter and astringent taste cannot be obtained; on the other hand, limonene and/or 1-terpinene-4-ol When the content is more than 5.0 ppm, the citrus-like aroma (especially lemon-like aroma) unique to limonene or 1-terpinene-4-ol is too strong, and the taste from gallic acid or mustard aldehyde is also strong. It will decrease, and lose the balance of flavor balance or rich taste of the beverage.

The content of limonene and 1-terpinene-4-ol in the beverage can be adjusted, for example, by providing an essential oil or a fragrance containing limonene and/or 1-terpinene-4-ol to the beverage, or by Adjusting the beverage with citrus distilled liquor or citrus impregnated liquor containing limonene and/or 1-terpinene-4-ol, or by adding lemonene and/or 1-terpinene-4-ol to the beverage The juice of the citrus fruit is adjusted. Limonene and/or 1-terpinene-4-ol is a component rich in peel in citrus fruits. Therefore, when fruit juice of citrus fruit is used, it is preferred to use a juice containing peel or peel oil, for example, with meat juice. . When the juice of the citrus fruit is used, the type of the fruit is not particularly limited, and is, for example, included in the genus Citrus, Fortunella, grapefruit of the genus Poncirus, lemon, lime, orange, grapefruit, and medlar. Slightly sour citrus fruits such as tangerine, orange, gossip, kumquat, and Taiwanese lemon are preferred because they improve the comfort of the beverage. The content of the juice in the beverage depends on the content of limonene and/or 1-terpinene-4-ol in the juice, and is preferably about 30.0 w/w% or less in terms of the juice ratio with respect to the entire beverage. Good for 0.5 to 10.0 w/w%, but is not limited thereto. In addition, the "fruit juice rate" refers to the relative concentration when the pure juice obtained by extracting the juice is set to 100%. For example, it can be calculated by calculation based on the basis of the refractometer reading value or the acidity of the pure fruit juice of various fruits shown by the JAS specification (Japanese agricultural and forestry specifications of fruit drinks).

The content of limonene and 1-terpinene-4-ol in the beverage can be determined by the following method.

[Determination of limonene and 1-terpinene-4-ol]

The liquid composition as a sample was supplied to gas chromatography analysis (GC-FID) under the following conditions. The analytical conditions were as follows: pre-analytical treatment: The sample was filled in an Extrelut NT-1 column and extracted with ether.

Analytical device: GC6890N (Agilent Technologies)

Column: HP-ULTRA2 inner diameter 0.32mm, length 50m, film thickness 0.52μm

Carrier gas: Helium

Flow rate: 2.2ml/min

Note entry: Splitless

Injection temperature: 250 ° C

Oven temperature: 45 ° C (1.5 min) → 5 ° C / min → 230 ° C (11.5 min)

Detector: FID

Detector temperature: 260 ° C

Injection amount: 1.0μl

Reference material: limonene or 1-terpinene-4-ol

The beverage of the present invention is not limited thereto, and it is preferable to satisfy the conditions of any one of the following i) to iv).

i) When gallic acid and limonene are included, the ratio of gallic acid content to limonene content is 10:1 to 1:10; ii) when gallic acid and 1-terpinene-4-ol are included, The ratio of gallic acid content to 1-nonpinene-4-ol content is 10:1 to 1:10; iii) when mustard aldehyde and limonene are included, the ratio of mustard aldehyde content to limonene content is 10:1 ~1:10; iv) When the content of sinapicaldehyde and 1-terpinene-4-ol is included, the ratio of the content of sinapicaldehyde to the content of 1-terpinene-4-ol is 10:1 to 1:10.

Furthermore, i) the ratio of gallic acid content to limonene content is preferably 3:1 to 1:3, and ii) the ratio of gallic acid content to 1-terpinene-4-ol content is 3:1~1:3 is better, iii) the ratio of mustard aldehyde content to limonene content is 3:1~1:3, and iv) mustard aldehyde content relative to 1-terpinene-4-ol A ratio of content of 3:1 to 1:3 is more preferable. When the above conditions are satisfied, the shading effect of the bitter taste produced by limonene and/or 1-terpinene-4-ol can be further improved, and the effect of improving the comfort of the beverage can be improved.

(Drink)

The alcohol content of the beverage of the present invention is preferably from 0 to 25 v/v%, more preferably from 3 to 25 v/v%, still more preferably from 3 to 9 v/v%. Further, in the present invention, "alcohol" means ethanol unless otherwise specified. Also, the alcohol content Refers to the content of ethanol (v / v%). The alcohol content of the beverage can be determined by well-known techniques. For example, it can be measured by the method described in the National Tax Agency's Regulations (April 19 National Tax Agency Order No. 6, revised on June 22, 2007).

The beverage of the present invention contains gallic acid and/or sinaldehyde as described above. Gallic acid and mustard aldehyde are one of the indicators of the bitter and astringent component from the wooden container in the wine obtained by using a wooden container such as a wine barrel, and the beverage of the present invention preferably contains a wooden container using a wine barrel or the like. Alcohol. The wine is not particularly limited, and examples thereof include whiskey, brandy, Kangya brandy, calvados, rum, tequila, casks, casks, casks, wine, and absinthe. Cider and so on. Whiskey or brandy, the ingredients of wood from barrels, etc. are abundant in the wine, which is more suitable.

When the beverage of the present invention contains cooked wine obtained by using a wooden container, the content thereof depends on the content of gallic acid and sinapic aldehyde in the cooked wine, for example, preferably 1 to 50 v/v with respect to the whole beverage. % or so, more preferably 3~25v/v%, and even more preferably 5~20v/v%.

The beverage of the present invention may contain other alcoholic beverages in addition to the cooked wine obtained by using the wooden container described above. The wine is not particularly limited, and examples thereof include spirits (such as gin, vodka, white rum, triple sec, and other raw materials), liqueurs, shochu, and the like. Even brewed wines such as sake, sweet fruit wine, and beer.

The beverage of the present invention may also contain carbon dioxide. Beverages that generally contain carbon dioxide, because of the touch of carbon dioxide in the mouth, can easily enhance the unique flavor of the beverage, for example, the bitter taste of the beverage is excessively enhanced. Propensity. Therefore, a beverage which is easily enhanced by bitterness by carbon dioxide is suitable for drinking in accordance with the present invention to suppress bitterness. Moreover, carbon dioxide can also exert the effect of improving the comfortable aftertaste of the beverage.

The method of imparting carbon dioxide to the beverage is not particularly limited. For example, carbon dioxide may be dissolved in the beverage under pressure, or a mixer such as a carbonator of Zuhen Hagen Co., Ltd. may be used to mix the carbon dioxide with the beverage in the piping; The beverage can be made to absorb carbon dioxide by spraying a beverage into a tank filled with carbon dioxide, and the beverage can also be mixed with carbonated water.

When the beverage contains carbon dioxide, if the pressure is slightly higher, the refreshing feeling of the beverage can be improved. Therefore, for example, it is preferred to use a carbon dioxide pressure of 1.5 kgf/cm ² or more to make the beverage contain carbon dioxide, more preferably 1.8 to 3.5 kgf. /cm ² , more preferably 1.9~3.0kgf/cm ² . Further, in the present specification, the gas pressure means a gas pressure at a sample temperature of 20 ° C unless otherwise specified. The carbon dioxide pressure in the beverage can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. The sample temperature was brought to 20 ° C, and the gas in the air in the container was evacuated (vibrated) in the gas volume measuring device and vibrated, and then the carbon dioxide pressure was measured.

Further, in the beverage of the present invention, various additives and the like may be blended in the same manner as a general beverage, insofar as the effects of the present invention are not impaired. Examples of the various additives include sweeteners such as saccharides, sour materials, flavors, vitamins, coloring matters, antioxidants, emulsifiers, preservatives, extracts, dietary fibers, pH adjusters, and quality stabilizers.

The total value of each of the contents of sucrose, glucose, and fructose in the beverage of the present invention is preferably 8.0 g/100 ml or less. If the sugar content exceeds 8.0 g/100 ml, the sweetness is too significant, and it is impossible to enter the throat with a pleasant aftertaste. The content of these saccharides can be measured by a biosensor method (BF-7, manufactured by Oji Scientific Instruments Co., Ltd.) using a flow injection device. The total value of each of the contents of sucrose, glucose, and fructose is preferably 1.7 g/100 ml or less. Within this range, not only is the shading effect excellent, but the sweetness is not too strong and the beverage can be enjoyed with a pleasant aftertaste. The total value is preferably 0.1 to 1.7 g/100 ml, more preferably 0.2 to 1.5 g/100 ml. The total value of the contents of such sugars refers to the content of only one of them when present in the beverage; only two of them exist as the total of their contents; when all three are present, they refer to them. The total value of the content.

The beverage of the present invention is subjected to a sterilization step or the like to form a container for filling a beverage. For example, a method in which a beverage is filled in a container, followed by heat sterilization such as hot water spray sterilization, or a method in which the beverage is sterilized and then filled in a container can be used to manufacture a sterilized container to fill the beverage.

According to the present invention, it is possible to provide a beverage having a unique flavor or a rich feeling which can utilize a wood-containing beverage while suppressing the bitterness of the wood component. Further, it is possible to provide a container-filled beverage which is not dead sweet, is still drinkable after the aftertaste, and has a fresh flavor of citrus fruits. According to the present invention, for example, it is possible to impart a sweetness by simply removing only a bitter taste component derived from wood, or simply adding a citrus juice, fruit or spice to impart a flavor, or using a sugar or gum syrup. A new flavor that cannot be achieved in response to the method.

[Examples]

The invention is described below based on the examples, but the invention is not limited to the examples.

(Example 1) Beverage containing gallic acid and limonene

For the solution in which the alcohol content and the raw material wine were adjusted to 0 to 25 v/v%, gallic acid and limonene in the amounts shown in the following Table 1 were added to prepare each sample. For each sample, the shading effect of bitterness, the intensity of lemon scent, and the comprehensive evaluation were evaluated by three trained professional inspectors following the following criteria. The results are shown in Table 1.

Shading effect of bitterness: For each sample, the bitterness and taste of gallic acid alone and no limonene are used as a control group, and the degree of bitterness can be masked when the limonene is contained, and the degree of bitterness is masked to 5 levels. Evaluation. Those who can strongly feel the masking effect are rated as 4; those who can feel slightly stronger are rated as 3; those who feel strongly are rated as 2; those who are almost unfeasible are rated as 1; those who are less likely to be rated are rated as 0;

Strength of lemon scent: For each sample, the intensity of the lemon-like aroma was evaluated in 5 grades. Those who did not feel lemon scent at all were rated as 4; those who felt almost no feeling were rated as 3; those who felt but did not lose the flavor balance of the beverage were rated as 2; they would feel slightly stronger and balanced the flavor of the beverage The influencer has been rated as 1; the flavor balance who can feel strongly and has lost the beverage is rated as 0.

Comprehensive evaluation: For each sample, comprehensively evaluate the flavor balance of the beverage produced by the shading effect and the intensity of lemon scent, to 5 grades Express it. Ranked very good as 4; good as 3; admissible as 2; unacceptable as 1; bad as 0.

In addition, "Alc." in the table indicates the alcohol content, "GAL" indicates gallic acid, and "LIM" indicates limonene.

As is clear from Example 1, when the content of gallic acid is 0.4 to 10.0 ppm, when the content of limonene is 0.2 to 5.0 ppm, the unique flavor or richness of the wood component can be maintained for the first time, and at the same time, A beverage that inhibits the bitterness of woody ingredients and allows for a relaxing aftertaste. In particular, it is known that there is a tendency for a comprehensive evaluation to increase in the ratio of gallic acid content to limonene content of from 3:1 to 1:3.

(Example 2) Beverage containing gallic acid and 1-terpinene-4-ol

For the solution in which the raw material was added to water and the alcohol content was adjusted to 3 v/v%, gallic acid and 1-terpinene-4-ol described in the following Table 2 were added to prepare each sample. For each sample, the shading effect of bitterness, the intensity of lemon scent, and the comprehensive evaluation were evaluated by three trained professional inspectors following the following criteria. The results are shown in Table 2.

Shading effect of bitterness: For each sample, the bitter taste of gallic acid alone and without 1-terpinene-4-ol was used as a control group, and it was made to contain 1-nonpinene-4-ol. The degree to which the aftertaste can mask the bitter taste is evaluated on a scale of 5. Those who can strongly feel the masking effect are rated as 4; those who can feel slightly stronger are rated as 3; those who feel strongly are rated as 2; those who are almost unfeasible are rated as 1; those who are less likely to be rated are rated as 0;

Intensity and comprehensive evaluation of lemon aroma: evaluated in the same manner as in Example 1.

Further, "TEP" in the table means 1-terpinene-4-ol.

It can be seen from Example 2 that when the content of gallic acid is 0.4 to 10.0 ppm, when the content of 1-nonpinene-4-ol is 0.1 to 5.0 ppm, the wood component can be produced for the first time. A unique flavor or richness, while suppressing the bitterness of woody ingredients, to a drink that can be enjoyed comfortably aftertaste. In particular, it can be seen that there is a tendency for the comprehensive evaluation to be improved when the ratio of gallic acid content: 1-terpinene-4-ol content is from 3:1 to 1:3.

(Example 3) Beverage containing guaraldehyde and limonene

For the solution in which the raw material was added to water and the alcohol content was adjusted to 3 v/v%, the amount of sinaldehyde and limonene described in Table 3 below was added. Into each sample. For each sample, the shading effect of bitterness, the intensity of lemon scent, and the comprehensive evaluation were evaluated by three trained professional inspectors following the following criteria. The results are shown in Table 3.

The shading effect of bitterness and taste: For each sample, the bitterness and taste of the case of containing only sinaldehyde and not containing limonene was used as a control group, and the degree of the bitterness was blocked when the limonene was contained, and it was evaluated in five grades. Those who can strongly feel the masking effect are rated as 4; those who can feel slightly stronger are rated as 3; those who feel strongly are rated as 2; those who are almost unfeasible are rated as 1; those who are less likely to be rated are rated as 0;

Intensity and comprehensive evaluation of lemon aroma: evaluated in the same manner as in Example 1.

In addition, "SINAP" in the table indicates mustard aldehyde.

As is clear from Example 3, when the content of squalene is 0.4 to 10.0 ppm, when the content of limonene is 0.2 to 5.0 ppm, the unique flavor or richness of the wood component can be maintained for the first time, and at the same time, it can be suppressed. A bitter taste of woody ingredients, a drink that can be enjoyed comfortably aftertaste. In particular, it can be seen that there is a tendency for a comprehensive evaluation to be improved when the ratio of the guaraldehyde content: limonene content is from 3:1 to 1:3.

(Example 4) Beverage containing guaraldehyde and 1-terpinene-4-ol

To the solution in which the raw material was added to water and the alcohol content was adjusted to 3 v/v%, the amount of sinaldehyde and 1-terpinene-4-ol described in the following Table 4 was added to prepare each sample. For each sample, the shading effect of bitterness, The strength and comprehensive assessment of lemon aroma are evaluated by three trained professional inspectors following the following criteria. The results are shown in Table 4.

Shading effect of bitterness: For each sample, the bitterness and taste of only the guaraldehyde-containing but not 1-terpinene-4-ol is used as a control group, and when it is made to contain 1-terpinol-4-ol, The aftertaste can mask the degree of bitterness and is evaluated in 5 grades. Those who can strongly feel the masking effect are rated as 4; those who can feel slightly stronger are rated as 3; those who feel strongly are rated as 2; those who are almost unfeasible are rated as 1; those who are less likely to be rated are rated as 0;

Intensity and comprehensive evaluation of lemon aroma: evaluated in the same manner as in Example 1.

It can be seen from Example 4 that, when the content of squalene is 0.4 to 10.0 ppm, the content of 1-nonpinene-4-ol is 0.1 to 0.1%. At 5.0 ppm, it can be used for the first time to produce a beverage that can maintain the unique flavor or richness of the woody ingredients, while suppressing the bitterness of the woody ingredients to a comfortable aftertaste. In particular, it can be seen that there is a tendency for a comprehensive evaluation to be improved when the ratio of the content of the mustard aldehyde: 1-terpinol-4-ol is from 3:1 to 1:3.

Inventive product 8 and invention product 28 are beverages having an alcohol content of 0 v/v%, that is, non-alcoholic beverages, but the same effects can be obtained.

(Example 5) Effect of carbon dioxide

For the solution of the mixed water, the raw material wine, and the carbonated water adjusted to the alcohol content and the carbon dioxide pressure shown in the following Table 5, gallic acid and limonene in the amounts shown in the following Table 5 were added to prepare each sample. For each sample, evaluation was performed in the same manner as in Example 1 in terms of the shading effect of bitterness, the intensity of lemon scent, and the comprehensive evaluation. The results are shown in Table 5.

As is apparent from Example 5, when the carbon dioxide pressure is 1.5 to 2.5 kgf/cm ² , the masking effect and the pleasant mouthfeel of the present invention can be further obtained.

(Example 6) A beverage containing gallic acid, sinapic aldehyde, limonene, and 1-terpinene-4-ol

The solution in which the raw material was added to water and the alcohol content was adjusted to 3 v/v% was added to the amount of gallic acid, sinaldehyde, limonene, and 1-terpinene-4-ol described in Table 6 below. , made each sample. For each sample, the shading effect of bitterness, the intensity of lemon scent, and the comprehensive evaluation were evaluated by three trained professional inspectors following the following criteria. The results are shown in Table 6.

Shading effect of bitterness: For each sample, the bitterness and astringency of gallic acid and serranoaldehyde alone and without limonene and 1-terpinene-4-ol are used as a control group to contain limonene and 1- The extent to which terpinen-4-ol can be used to mask the bitter taste to the aftertaste is evaluated on a 5 scale. Those who can strongly feel the masking effect are rated as 4; those who can feel slightly stronger are rated as 3; those who feel strongly are rated as 2; those who are almost unfeasible are rated as 1; those who are less likely to be rated are rated as 0;

Intensity and comprehensive evaluation of lemon aroma: evaluated in the same manner as in Example 1.

It can be seen from Example 6 that the vertical contains both gallic acid and In the case of the sinapyl aldehyde beverage, if the content of gallic acid, sinapic aldehyde, limonene, and 1-terpinene-4-ol is within the range of the present invention, the masking effect and the pleasant mouthfeel of the present invention can be obtained.

(Example 7) Effect of sugar content

For the solution in which the alcohol content and the raw material wine were adjusted to 3 v/v%, the amount of gallic acid and limonene described in Table 7 was added to prepare each sample. Further, fructose glucose liquid sugar was added. The "sugar total" described in the following table refers to the total amount of sucrose, glucose, and fructose. For each sample, the shading effect of bitterness and the intensity of lemon aroma were evaluated by three trained professional inspectors and a comprehensive evaluation was carried out. The evaluation criteria of the shading effect of bitterness and the intensity of lemon aroma were the same as in Example 1. The evaluation criteria for sweetness and the evaluation criteria for comprehensive evaluation are shown below. The results are shown in Table 7.

<sweet taste>

4 points: It is not sweet, and it feels refreshingly delicious.

3 points: Not sweet, until the aftertaste is still comfortable to drink.

2 points: I feel a little sweet, but I can still drink it afterwards.

1 point: I feel a little bit sweet and not comfortable.

0 points: Extremely sweet and sweet, with poor aftertaste.

<Comprehensive evaluation>

5 points: very good

4 points: better

3 points: good

2 points: allowable

1 point: Unacceptable

0 points: bad

When there is a specific amount of sugar as an additional component, a particularly excellent effect can be obtained in the masking of bitterness, lemon flavor, and sweetness.

Claims (8)

A container-filled beverage comprising (A) 0.4 to 10.0 ppm of gallic acid and/or 0.4 to 10.0 ppm of sinaldehyde, and (B) 0.2 to 5.0 ppm of limonene and/or 0.1 to 5.0 ppm 1-terpinene-4-ol. The container of claim 1 is filled with a beverage which satisfies any one of the following i) to iv): i) when gallic acid and limonene are contained, the ratio of gallic acid content to limonene content is 10 :1~1:10; ii) When gallic acid and 1-terpinene-4-ol are included, the ratio of gallic acid content to 1-pinene-4-ol content is 10:1~ 1:10; iii) When mulberry aldehyde and limonene are included, the ratio of sinapic aldehyde content to limonene content is 10:1 to 1:10; iv) when mustard aldehyde and 1-terpinene-4-ol are used, mustard aldehyde The ratio of the content to the 1-nonpinene-4-ol content is from 10:1 to 1:10. If the container of claim 1 or 2 is filled with a beverage, the alcohol content is 0 to 25 v/v%. The container according to any one of claims 1 to 3, which contains a carbon dioxide. The container of claim 4 is filled with a beverage in which the pressure of carbon dioxide is 1.5 kgf/cm ² or more. The container of any one of claims 1 to 5, which contains a whiskey and/or brandy. The container according to any one of claims 1 to 6, wherein the total content of each of sucrose, glucose, and fructose is 8.0 g/100 ml or less. The container of claim 7 is filled with a beverage, wherein the total content of each of sucrose, glucose, and fructose is 1.7 g/100 ml or less.