TWI696694B - Drinks with woody ingredients - Google Patents

Abstract

The object of the present invention is to provide a beverage that can maintain the unique flavor or thickness of a wooden component from a wine barrel or the like and the wood component of the wood, while suppressing the bitter and astringent taste of the wood component and allowing the aftertaste to be consumed comfortably.

The solution is to make the beverage contain (A) 0.4-10.0 ppm gallic acid and/or 0.4-10.0 ppm erucaldehyde, and (B) 0.2-5.0 ppm limonene and/or 0.1-5.0 ppm 1-terpene Pinen-4-ol.

Description

Drinks with woody ingredients

The present invention relates to a container-filled beverage, which is a bottle-filled beverage that is prepared by using a wooden container such as a brandy that has been cooked in a wooden container such as a wine barrel, or a solution containing a wooden component, which can make full use of the beverage The characteristics of the woody ingredients in the solution, while suppressing the unique bitterness of the woody ingredients and being able to drink with a pleasant aftertaste.

It is well known that after aging in a wooden container such as a brandy using a wine barrel, the taste becomes more rounded through aging, and sulfur compounds and other components that exhibit a poor aroma (unripe fragrance) disappear, on the other hand It produces a truly gorgeous aroma (cooked aroma) due to esters, fusel alcohols, furfural, etc., and develops the unique aroma of each wine. In addition, it is known that a component derived from a wooden container (wood component) decomposes and dissolves out by alcohol, thereby imparting a deep alcoholic taste to the alcohol, such as sweetness or astringency. The alcohol containing wood ingredients obtained in this way may be drunk directly, and sometimes it may be drunk with ice or diluted with water. Also, for example, there is known a method of pouring a flat-bottomed glass (tumbler) filled with ice cubes into a cooked liquor using a wooden container, and then pour cold soda water and gently stir it. "Highball (highball)" cocktail mixing method (Non-Patent Document 1). Tall glass of wine is extremely popular because it can be made into a refreshing cocktail by the simple method of diluting it with soda water, and it can be tasted at any izakaya and other food and beverage outlets.

On the other hand, because citrus has a refreshing aroma or sweet and sour taste, its juices, fruits, or spices are often extremely popular as raw materials for food and drink. In addition, since the beverage filled in the container is different from a beverage prepared by blending various beverages or fruit juices before drinking in a home or an izakaya, etc., the container needs to be filled with the beverage through the sterilization step or after a long time The heat history is extremely severe in the circulation or storage step, and sometimes the fresh flavor is impaired and the degraded flavor is produced.

[Prior Technical Literature] [Non-patent literature]

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

In this way, there are various types of beverages prepared using matured liquor in wooden containers such as wine barrels, or beverages prepared using solutions containing wood components. Among them, the wooden container like a wine When the cooked wine is diluted with sodium carbonate, although the content of the wine will be reduced, the taste of the woody ingredients may still affect the aftertaste in a poor form.

The inventors of the present invention focused on gallic acid and erucaldehyde with respect to the bitter taste of wooden components such as wine barrels or wood components of wood. Gallic acid and erucaldehyde are substances that dissolve into tannins or lignin contained in wooden containers or wood and dissolve into beverages through hydrolysis, and are ingredients that impart a bitter, deep, and rich taste to the taste of beverages. The inventors of the present case have made intensive studies and found that when a specific amount of gallic acid and/or erucaldehyde is contained in a specific amount of limonene and/or 1-terpinen-4-ol, the The unique flavor or thickness of the wood component of the container or wood, while reducing the bitter taste from gallic acid and/or erucaldehyde, can produce beverages with a pleasant aftertaste. That is, the present invention is not limited to these, but includes the following aspects.

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

(2) The container filled with beverage as in (1), which satisfies any one of the following i) to iv): i) When containing gallic acid and limonene, the content of gallic acid relative to lemon The ratio of limonene content is 10:1~1:10; ii) When gallic acid and 1-terpinene-4-ol are included, the content of gallic acid relative to the content of 1-terpinene-4-ol The ratio is 10:1~1:10; iii) when erucaldehyde and limonene are included, the ratio of erucaldehyde content to limonene content is 10:1~1:10; iv) contains erucaldehyde and 1-terpinene- For 4-alcohol, the ratio of erucaldehyde content to 1-terpinen-4-ol content is 10:1~1:10.

(3) The container filled with beverages as in (1) or (2) has an alcohol content of 0~25v/v%.

(4) The container filled with beverage as in any one of (1) to (3) contains carbon dioxide.

(5) The container as described in (4) is filled with beverages, 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) contains whiskey and/or brandy.

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

(8) The beverage filled with the container according to (7), wherein the total value of the contents of sucrose, glucose, and fructose is 1.7 g/100 ml or less.

According to the present invention, it is possible to provide a beverage containing wood components derived from a wooden container or wood to maintain the unique flavor or thickness of the wood component, while suppressing the bitter and astringent taste of the wood component until the aftertaste remains Drinks that drink comfortably.

[Forms for carrying out the invention]

The present invention provides a beverage containing a specific amount of gallic acid and/or erucaldehyde as a component exhibiting a bitter taste characteristic of a wooden component from a wooden container such as a wine barrel or wood, by containing a specific amount of Limonene and/or 1-terpinen-4-ol can maintain the unique flavor and thickness of the woody ingredients, while suppressing the bitter taste, and the drink can be comfortably consumed aftertaste.

(Gallic acid, erucaldehyde)

Gallic acid (C ₇ H ₆ O ₅ ) and sinapaldehyde (C ₁₁ H ₁₂ O ₄ ) are tannins or lignins in wooden containers such as wine barrels or used wood, which are hydrolyzed to The substance dissolved in the beverage is one of the ingredients that imparts a bitter or deep alcohol 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 erucaldehyde as a wood component. The content of gallic acid is preferably 0.4 to 5.0 ppm, more preferably 0.5 to 2.0 ppm. The content of erucaldehyde is preferably 0.4 to 5.0 ppm, more preferably 0.5 to 2.0 ppm. If the content of gallic acid or erucaldehyde does not reach 0.4 ppm, the deep mellow taste of the woody component cannot be felt; if it exceeds 10.0 ppm, the bitter taste is remarkable, even if the later-mentioned limonene and/or 1-terpinene is carried out The addition of -4-ol is also not easy to suppress the bitter taste. In addition, the unit ppm in this specification is synonymous with the unit mg/l.

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

Measurement model: LC HP 1100 series (Agilent Technologies)

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

Column temperature: 40℃

Detector: UV-VIS

Injection volume: 5.0μl.

The gallic acid and/or erucaldehyde in the beverage, if considering the balance of the flavor of the beverage, it is preferably from wooden containers or wood such as wine barrels; it may also contain other substances, such as those extracted from other plants, such as Extracted from tea, herbs, or spices, and may also contain spices, pigments, etc.

(Limonene, 1-terpinen-4-ol)

Limonene (d-limonene, C ₁₀ H ₁₆ ) is a type of monocyclic monoterpene contained in the peel of citrus fruit and the like, and is a component exhibiting 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 citrus fruit and the like, and is a component exhibiting a so-called citrus-like aroma. The beverage of the present invention contains 0.2 to 5.0 ppm of limonene and/or 0.1 to 5.0 ppm of 1-terpinen-4-ol. The content of limonene is preferably 0.3 to 2.5 ppm. The content of 1-terpinen-4-ol is preferably 0.15 to 2.5 ppm. By containing the above-mentioned specific amount of gallic acid and/or erucaldehyde in a beverage containing limonene and/or 1-terpinen-4-ol in the above amount, the gallic acid and /Or the bitter taste of the wood component of erucaldehyde, and at the same time can improve the comfort of the beverage. When the content of limonene is less than 0.2 ppm or the content of 1-terpinen-4-ol is less than 0.1 ppm, the bitter taste suppression effect cannot be obtained; on the other hand, limonene and/or 1-terpinen-4-ol When the content is more than 5.0ppm, the citrus-like aroma (especially lemon-like aroma) peculiar to limonene or 1-terpinene-4-ol will be too strong, and the strong taste from gallic acid or erucaldehyde will also be Will be reduced, and lose the flavor balance or the balance of the rich taste of the beverage.

The content of limonene and 1-terpinene-4-ol in the beverage can be adjusted, for example, by providing essential oils or spices containing limonene and/or 1-terpinene-4-ol to the beverage, or by The beverage can be adjusted by providing citrus distilled wine or citrus dip wine containing limonene and/or 1-terpinene-4-ol, or by adding alcohol containing limonene and/or 1-terpinene-4-ol to the beverage Adjust the juice of citrus fruit. Limonene and/or 1-terpinen-4-ol is a component that is rich in the peel of citrus fruit. Therefore, when using juice from citrus fruit, it is preferable to use juice containing peel or peel oil, such as fruit juice . When using the juice of citrus fruit, the type of fruit is not particularly limited. For example, grapefruit, lemon, lime, orange, orange, grapefruit, and citron are included in Citrus, Fortunella, and Poncirus. Citrus fruits such as tangerines, stinky oranges, bashuo, kumquat, and Taiwanese lemon are slightly sour because they can improve the comfort of beverages, so they are better. The content of fruit juice in the beverage depends on the content of limonene and/or 1-terpinene-4-ol in the fruit juice, and it is preferably about 30.0 w/w% or less in terms of juice ratio relative to the entire beverage. Jiawei 0.5~10.0w/w%, but not limited to this. In addition, "juice rate" refers to the relative concentration when the pure juice obtained from squeezed juice is set to 100%. For example, it can be obtained by calculation based on the reference value of the refractometer reading or the acidity reference for the sugar of pure fruit juices of various fruits as shown in the JAS standard (Japanese Agricultural and Forestry Standards for Fruit Drinks).

The content of limonene and 1-terpinen-4-ol in the beverage can be determined according to the following method.

[Determination of Limonene and 1-terpinen-4-ol]

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

Analysis 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 entrance: Splitless

Note inlet temperature: 250℃

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

Detector: FID

Detector temperature: 260℃

Injection volume: 1.0μl

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

The beverage of the present invention is not limited thereto, but preferably satisfies any one of the following conditions 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-terpinen-4-ol are included, The ratio of gallic acid content to 1-terpinene-4-ol content is 10:1 to 1:10; iii) when erucaldehyde and limonene are included, the ratio of erucaldehyde content to limonene content is 10:1 ~1:10; iv) When erucaldehyde and 1-terpinen-4-ol are included, the ratio of erucaldehyde content to 1-terpinen-4-ol content is 10:1 to 1:10.

Furthermore, i) the ratio of gallic acid content to limonene content is 3:1~1:3 is better, ii) the ratio of gallic acid content to 1-terpinen-4-ol content is 3:1~1:3 is better, iii) the ratio of erucaldehyde content to limonene content is 3:1~1:3 is better, iv) erucaldehyde content relative to 1-terpinen-4-ol The content ratio of 3:1~1:3 is better. If the above conditions are satisfied, the masking effect of the bitter taste produced by limonene and/or 1-terpinen-4-ol can be further improved, and the improvement effect of the comfort of the beverage can be improved.

(Drink)

The alcohol content of the beverage of the present invention is preferably from 0 to 25v/v%, more preferably from 3 to 25v/v%, and even more preferably from 3 to 9v/v%. In addition, in the present invention, unless otherwise specified, "alcohol" refers to ethanol. Also, alcohol content Refers to the content of ethanol (v/v%). The alcohol content of beverages can be determined using well-known techniques. For example, it can be measured by the method described in the analysis method prescribed by the National Tax Administration (Ping 19 National Tax Administration Training Order No. 6, revised on June 22, 2007).

The beverage of the present invention contains gallic acid and/or erucaldehyde as described above. Gallic acid and erucaldehyde are one of the indicators of the bitterness component derived from the wooden container in the wine obtained by aging using a wooden container such as a wine barrel. The beverage of the present invention preferably contains the aging obtained by using a wooden container such as a wine barrel Wine. Such alcohols are not particularly limited, and examples thereof include whiskey, brandy, kangya brand, cavados, rum, tequila, casks shochu, casks ume plum, wine, vermouth, Cider etc. Whiskey or brandy, wood from barrels and other ingredients are contained in a large amount of wine, which is more suitable.

When the beverage of the present invention contains cooked wine prepared in a wooden container, the content depends on the content of gallic acid and sucralaldehyde in the cooked wine, for example, it is preferably 1 to 50 v/v relative to the entire beverage %, more preferably 3~25v/v%, even more preferably 5~20v/v%.

The beverage of the present invention may contain other alcohols in addition to the matured wine made using the wooden container described above. Such alcohols are not particularly limited, and include spirits (for example, spirits such as gin, vodka, white rum, triple sec, and raw material liquor), liqueurs, shochu, etc. , Even sake, sweet fruit wine, beer and other brewed wine.

The beverage of the present invention may also contain carbon dioxide. Generally, beverages containing carbon dioxide tend to enhance the unique flavor of the beverage due to the feeling of carbon dioxide bursting in the mouth. For example, the bitterness of the beverage is excessively enhanced Propensity. Therefore, beverages that are prone to enhance the bitter taste due to carbon dioxide can be said to be suitable for drinking according to the present invention while suppressing the bitter taste. In addition, carbon dioxide can also exert the effect of enhancing the pleasant aftertaste of beverages.

The method for imparting carbon dioxide to the beverage is not particularly limited. For example, carbon dioxide can be dissolved in the beverage under pressure, or carbon dioxide can be mixed with the beverage in the piping using a mixer such as a carbonator of Zuhen Hagen; The beverage can be absorbed by carbon dioxide by spraying the beverage into a storage tank full of carbon dioxide, or the beverage can be mixed with carbonated water.

When the beverage contains carbon dioxide, if the pressure is slightly higher, the refreshment of the beverage can be improved, so it is preferable, for example, it is preferable to make the beverage contain carbon dioxide with a carbon dioxide pressure of 1.5 kgf/cm ² or more, more preferably 1.8 to 3.5 kgf /cm ² , even better is 1.9~3.0kgf/cm ² . In addition, in this specification, the gas pressure means the 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. After the temperature of the sample was brought to 20°C, the gas in the air in the container was evacuated (vented) and vibrated in the gas volume measuring device, and then the carbon dioxide pressure was measured.

In addition, in the beverage of the present invention, various additives and the like may be blended in the same manner as general beverages as long as the effect of the present invention is not hindered. Examples of various additives include sweeteners such as sugars, sours, spices, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, and quality stabilizers.

The total value 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 8.0g/100ml, the sweetness is too significant, and it cannot enter the throat with a pleasant aftertaste. Each content of these sugars can be measured by the biosensor method (BF-7, manufactured by Oji Scientific Instruments) using a flow injection device. The total value of the contents of sucrose, glucose, and fructose is more preferably 1.7 g/100 ml or less. Within this range, not only the masking effect of the bitter taste is excellent, but also the sweetness is not too strong, and the beverage can be consumed with a pleasant aftertaste. The total value is more preferably 0.1 to 1.7g/100ml, and even more preferably 0.2 to 1.5g/100ml. The total value of the contents of these sugars refers to the content when only one of them exists in the beverage; the total value of the contents when only two of them exist; the total value of them when all three are present The total value of the content.

The beverage of the present invention is made into a container and filled with beverages through sterilization and other steps as required. For example, a sterilized container-filled beverage can be manufactured by a method of heat sterilization such as hot water spray sterilization after filling a container with a beverage, or a method of sterilizing a beverage after filling a container.

According to the present invention, it is possible to provide a beverage which can utilize the unique flavor or thickness of a beverage containing woody ingredients while suppressing the bitter taste from woody ingredients. Furthermore, it can provide a container-filled beverage that is immortal sweet, can be drunk comfortably aftertaste, and has a fresh flavor of citrus fruits. According to the present invention, for example, it is possible to remove only bitter and astringent ingredients from wood, or to add only citrus juices, fruits, or spices to impart flavor, or to use sugar or gum syrup to impart sweetness. New flavors that cannot be realized by the way of coping.

[Example]

The following describes the present invention based on examples, but the present invention is not limited to these examples.

(Example 1) Drink containing gallic acid and limonene

For a solution in which the alcohol content of water and raw material wine was adjusted to 0 to 25 v/v%, the amounts of gallic acid and limonene described in Table 1 below were added to prepare each sample. For each sample, three masked professional functional inspectors were asked to evaluate the masking effect of bitterness, the intensity of lemon scent, and comprehensive evaluation according to the following criteria. The results are shown in Table 1.

Masking effect of bitterness: For each sample, the bitterness when only gallic acid is contained but no limonene is used as a control group, and the degree of bitterness can be masked to the extent that the aftertaste can be masked when it contains limonene in 5 levels Evaluation. The person who can feel the masking effect strongly is rated as 4; the person who can feel slightly stronger is rated as 3; the person who can feel it is rated as 2; the person who can hardly feel it is rated as 1; the person who can hardly feel it is rated as 0.

Intensity of lemon fragrance: For each sample, the intensity of lemon-like aroma was evaluated on a 5-level scale. Rated 4 for those who did not feel the lemon scent at all; 3 for those who hardly felt it; 2 for those who could feel but did not lose the flavor balance of the beverage; 2 who felt slightly stronger and balanced the flavor of the beverage Those who have had an influence are rated 1; those who can feel strongly and have lost the flavor balance of the beverage are rated 0.

Comprehensive evaluation: For each sample, comprehensively evaluate the flavor balance of the beverage produced by the masking effect and the intensity of lemon flavor, with a rating of 5 Express it. The excellent ones are rated 4; the good ones are rated 3; the allowable ones are rated 2; the unacceptable ones are rated 1; the bad ones are rated 0.

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

It can be seen from Example 1 that when the content of gallic acid is 0.4-10.0 ppm, when the content of limonene is 0.2-5.0 ppm, it can be manufactured for the first time, and can maintain the unique flavor or thickness of the wood component, while Beverage that suppresses the bitterness of woody ingredients and can be consumed comfortably aftertaste. In particular, it can be seen that when the ratio of gallic acid content: limonene content is 3:1 to 1:3, there is a tendency for comprehensive evaluation to increase.

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

To a solution in which raw material wine was added to water to adjust the alcohol content to 3 v/v%, gallic acid and 1-terpinen-4-ol in the amounts described in Table 2 below were added to prepare each sample. For each sample, three masked professional functional inspectors were asked to evaluate the masking effect of bitterness, the intensity of lemon scent, and comprehensive evaluation according to the following criteria. The results are shown in Table 2.

Masking effect of bitterness: For each sample, the bitterness when only gallic acid was contained but no 1-terpinen-4-ol was used as a control group, and it was made to contain 1-terpinen-4-ol To the extent that the aftertaste can mask the bitter taste, it is evaluated on a 5-level scale. The person who can feel the masking effect strongly is rated as 4; the person who can feel slightly stronger is rated as 3; the person who can feel it is rated as 2; the person who can hardly feel it is rated as 1; the person who can hardly feel it is rated as 0.

Lemon flavor intensity and comprehensive evaluation: evaluated in the same manner as in Example 1.

In addition, "TEP" in the table means 1-terpinen-4-ol.

It can be seen from Example 2 that when the content of gallic acid is 0.4-10.0 ppm, when the content of 1-terpinen-4-ol is 0.1-5.0 ppm, it can be manufactured for the first time to maintain the wood component. The unique flavor or richness, while suppressing the bitter and astringent taste of the woody ingredients, the drink can be comfortably consumed to the aftertaste. In particular, it can be seen that when the ratio of gallic acid content: 1-terpinen-4-ol content is 3:1 to 1:3, there is a tendency to improve comprehensively.

(Example 3) Beverage containing mustard aldehyde and limonene

To a solution in which wine for raw materials is added to water to adjust the alcohol content to 3 v/v%, the amounts of mustardaldehyde and limonene described in Table 3 below are added to make Into samples. For each sample, three masked professional functional inspectors were asked to evaluate the masking effect of bitterness, the intensity of lemon scent, and comprehensive evaluation according to the following criteria. The results are shown in Table 3.

Masking effect of bitter taste: For each sample, the bitter taste when only erucaldehyde was contained and no limonene was used as a control group, and the degree to which the bitter taste could be masked by the aftertaste when it contained limonene was evaluated in 5 levels. The person who can feel the masking effect strongly is rated as 4; the person who can feel slightly stronger is rated as 3; the person who can feel it is rated as 2; the person who can hardly feel it is rated as 1; the person who can hardly feel it is rated as 0.

Lemon flavor intensity and comprehensive evaluation: evaluated in the same manner as in Example 1.

In addition, "SINAP" in the table means erucaldehyde.

It can be seen from Example 3 that when the content of erucaldehyde is 0.4 to 10.0 ppm, when the content of limonene is 0.2 to 5.0 ppm, it can be manufactured for the first time, which can maintain the unique flavor or thickness of the wood component and can be suppressed The bitter and astringent taste of woody ingredients, to the aftertaste can still drink comfortably. In particular, it can be seen that when the ratio of erucaldehyde content: limonene content is 3:1 to 1:3, there is a tendency for comprehensive evaluation to increase.

(Example 4) Beverage containing erucaldehyde and 1-terpinen-4-ol

To a solution in which raw material wine was added to water to adjust the alcohol content to 3 v/v%, erucaldehyde and 1-terpinen-4-ol in the amounts described in Table 4 below were added to prepare each sample. For each sample, the masking effect of bitterness, For the intensity and comprehensive evaluation of lemon scent, three trained professional functional inspectors will be evaluated according to the following criteria. The results are shown in Table 4.

Masking effect of bitterness: For each sample, the bitterness when only erucaldehyde is contained and no 1-terpinen-4-ol is included as a control group, and when it contains 1-terpinen-4-ol to The degree of bitterness can be masked by the aftertaste, and it is evaluated on a 5-level scale. The person who can feel the masking effect strongly is rated as 4; the person who can feel slightly stronger is rated as 3; the person who can feel it is rated as 2; the person who can hardly feel it is rated as 1; the person who can hardly feel it is rated as 0.

Lemon flavor intensity and comprehensive evaluation: evaluated in the same manner as in Example 1.

It can be seen from Example 4 that when the content of erucaldehyde is 0.4 to 10.0 ppm, the content of 1-terpinen-4-ol is taken to be 0.1 to At 5.0 ppm, it can be manufactured for the first time to maintain the unique flavor or thickness of the wood component, while suppressing the bitter taste of the wood component, and the beverage can be comfortably consumed after the taste. In particular, it can be seen that when the ratio of erucaldehyde content: 1-terpinen-4-ol content is 3:1 to 1:3, there is a tendency to improve comprehensively.

Invention 8 and invention 28 are beverages with an alcohol content of 0 v/v%, that is, non-alcoholic beverages, but the same effect can be obtained.

(Example 5) Effect of carbon dioxide

To a solution in which water, raw material wine, and carbonated water were mixed and adjusted to the alcohol content and carbon dioxide pressure described in Table 5 below, gallic acid and limonene were added in the amounts described in Table 5 below to prepare each sample. For each sample, the masking effect of bitterness, the strength of lemon scent, and the comprehensive evaluation were evaluated in the same manner as in Example 1. The results are shown in Table 5.

It can be seen from Example 5 that when the carbon dioxide pressure is 1.5 to 2.5 kgf/cm ² , the shielding effect and the smooth mouthfeel of the present invention can be further obtained.

(Example 6) Beverage containing gallic acid, erucaldehyde, limonene, and 1-terpinen-4-ol

To a solution in which wine for raw materials is added to water to adjust the alcohol content to 3 v/v%, gallic acid, erucaldehyde, limonene, and 1-terpinen-4-ol in the amounts described in Table 6 below are added , To make each sample. For each sample, three masked professional functional inspectors were asked to evaluate the masking effect of bitterness, the intensity of lemon scent, and comprehensive evaluation according to the following criteria. Table 6 shows the results.

Masking effect of bitter taste: For each sample, the bitter taste when only containing gallic acid and erucaldehyde but not limonene and 1-terpinene-4-ol was used as a control group, and it was designed to contain limonene and 1- Terpinen-4-ol is evaluated to a degree of 5 to the extent that the aftertaste can mask the bitter taste. The person who can feel the masking effect strongly is rated as 4; the person who can feel slightly stronger is rated as 3; the person who can feel it is rated as 2; the person who can hardly feel it is rated as 1; the person who can hardly feel it is rated as 0.

Lemon flavor intensity and comprehensive evaluation: evaluated in the same manner as in Example 1.

It can be seen from Example 6 that even if it contains gallic acid and If the content of gallic acid, erucaldehyde, limonene, and 1-terpinen-4-ol is within the scope of the present invention, the shielding effect and the smooth mouthfeel of the present invention can still be obtained.

(Example 7) Influence of sugar content

To a solution in which the alcohol content was adjusted to 3 v/v% using water and raw material wine, the amounts of gallic acid and limonene described in Table 7 were added to prepare each sample. In addition, fructose glucose liquid sugar is added. "Total sugar" described in the following table refers to the total amount of sucrose, glucose and fructose. For each sample, three masked trained functional inspectors are required to evaluate the masking effect of bitterness and the intensity of lemon flavor, and conduct a comprehensive evaluation. The evaluation criteria for the masking effect of bitterness and the intensity of lemon scent are the same as in Example 1. The evaluation criteria for sweetness and evaluation criteria for comprehensive evaluation are shown below. The results are shown in Table 7.

<sweetness>

4 points: It is not sweet, but it can strongly feel a comfortable and delicious taste.

3 points: It is not sweet, and it can be consumed smoothly until the aftertaste.

2 points: It feels a little sweet, but you can still drink it even aftertaste.

1 point: I feel slightly sweet and uncomfortable.

0 points: Extremely sweet and poor aftertaste.

<Comprehensive Evaluation>

5 points: very good

4 points: the 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 terms of masking of bitterness, lemon flavor, and sweetness.

Claims (12)

A container filled beverage comprising (A) 0.4-10.0 ppm erucaldehyde, (B) 0.2-5.0 ppm limonene and/or 0.1-5.0 ppm 1-terpinen-4-ol. If the container of claim 1 is filled with a beverage, it satisfies any one of the following iii) to iv): iii) When erucaldehyde and limonene are included, the ratio of erucaldehyde content to limonene content is 10:1~1 : 10; iv) When erucaldehyde and 1-terpinen-4-ol are included, the ratio of the erucaldehyde content to the 1-terpinen-4-ol content is 10:1 to 1:10. If the container of claim 1 or 2 is filled with beverage, its alcohol content is 0~25v/v%. If the container of claim 1 or 2 is filled with beverage, it contains carbon dioxide. If the container of claim 4 is filled with a beverage, the pressure of carbon dioxide is 1.5 kgf/cm ² or more. If the container of claim 1 or 2 is filled with beverage, it contains whiskey and/or brandy. The beverage filled in the container according to claim 1 or 2, wherein the total value of the contents of sucrose, glucose, and fructose is 8.0g/100ml or less. The beverage filled in the container according to claim 7, wherein the total value of the contents of sucrose, glucose, and fructose is 1.7 g/100 ml or less. If the container of claim 1 is filled with beverage, its alcohol content is 0~ 25v/v%, and contains carbon dioxide. If the container of claim 9 is filled with a beverage, the pressure of carbon dioxide is 1.5 kgf/cm ² or more. The container filled with beverage according to claim 9 contains whiskey and/or brandy, and the total value of the contents of sucrose, glucose, and fructose is 8.0 g/100 ml or less. The beverage filled in the container of claim 10 contains whiskey and/or brandy, and the total value of the contents of sucrose, glucose, and fructose is 8.0 g/100 ml or less.