JP6928147B2 - Beverages packed in containers containing wood and carbon dioxide - Google Patents

Description

The present invention is a packaged beverage made by using undiluted liquor aged in a wooden container such as a barrel or by using a solution containing a wood component, while making the best use of the characteristics of the wood component in the solution. , Concerning packaged beverages, which can be drunk with a refreshing aftertaste by suppressing the slight astringency peculiar to wood components.

Alcoholic beverages that are aged in wooden containers such as barrels have a mellow taste due to aging, and while the components that exhibit an unfavorable aroma (immature aroma) such as sulfur compounds are lost, esters and fusel alcohols, It is known that a gorgeous fruit-like aroma (aged aroma) caused by furfural and the like is generated, and each alcoholic beverage has a characteristic flavor. It is also known that components derived from wooden containers (woody components) are decomposed and eluted by alcohol to give alcoholic beverages a deep taste such as sweetness and astringency. The liquor containing the wood component thus obtained may be drunk as it is, or it may be drunk with ice or by dividing it with water. Also, for example, a cocktail recipe called "highball" is known, which is made by pouring alcoholic beverages that are aged in a wooden container into a tumbler containing ice, filling it with chilled soda water, and lightly steering it. Non-Patent Document 1). Highball is popular because it allows you to create cocktails with a refreshing flavor by simply dividing it with soda water, and it is offered at restaurants such as taverns.

NBA Official Cocktail Book, edited by Japan Bartenders Association, Shibata Shoten Co., Ltd., published on September 1, 1990

As described above, there are various types of beverages made using alcoholic beverages aged in wooden containers such as barrels and beverages made using solutions containing wood components. We have tried different blends to accommodate different tastes.

The present inventors have focused on gallic acid and sinapaldehyde as the bitter taste of wooden containers such as barrels and wood-derived wood components. Gallic acid and sinapaldehyde are those in which tannins and lignins contained in wooden containers and wood are hydrolyzed and eluted in beverages, and are one of the components that add bitterness and depth to the taste of beverages. As a result of diligent studies, the inventors of the present application have found that when a specific amount of gallic acid and / or sinapaldehyde is contained in a specific amount and a specific ratio of naringin, a wood component derived from a wooden container or wood is used. It was found that the bitterness and astringency derived from gallic acid and / or sinapaldehyde can be reduced while maintaining the characteristic swelling taste of, and a carbon dioxide-containing beverage having a clean sharpness and easy to drink can be produced. That is, the present invention includes, but is not limited to, the following aspects.
(1) (A) 0.1 to 10.0 ppm gallic acid and / or 0.1 to 10.0 ppm sinapaldehyde,
A packaged beverage containing (B) 0.10 to 120.0 ppm of naringin and (C) carbon dioxide.
The following formula:
Gallic acid content and sinapaldehyde content, whichever is greater, plus 0.6 / naringin content ≥ 0.015
Meet, packaged beverages.
(2) The packaged beverage according to (1), wherein the alcohol content is 0 to 12 v / v%.
(3) The packaged beverage according to (1) or (2), wherein the pressure of carbon dioxide gas is 1.5 kgf / cm ^{2 or more.}
(4) The packaged beverage according to any one of (1) to (3), which contains whiskey and / or brandy.
(5) The packaged beverage according to any one of (1) to (4), which contains grapefruit juice.
(6) The packaged beverage according to any one of (1) to (5), wherein the total value of each content of sucrose, glucose, and fructose is 1.7 g / 100 ml or less.
(7) The packaged beverage according to any one of (1) to (6), wherein the content of gallic acid is 1.5 to 10.0 ppm.

According to the present invention, in a wooden container or a beverage containing a wood-derived wood component, the bitterness and astringency of the wood component is suppressed while maintaining the characteristic bulging taste of the wood component, and the drink is refreshingly sharp. It is possible to provide a carbonated gas-containing packaged beverage that can be provided.

In the present invention, as a component exhibiting a bitter taste peculiar to a wooden container such as a barrel or a wood-derived wood component, naringin is used in a beverage containing a specific amount of gallic acid and / or sinapaldehyde and further containing carbon dioxide gas. By containing it in a specific amount and ratio, it provides a beverage that can be drunk cleanly and sharply while maintaining the swelling taste characteristic of wood components and suppressing bitterness and astringency.

(Gallic acid)
Gallic acid _{(gallic acid, C 7 H 6} O 5) is for tannin in the wood that wooden containers and use of barrels or the like is eluted in the hydrolyzed beverage, give astringency and depth to the taste of the beverage It is one of the ingredients. The beverage of the present invention contains gallic acid and / or sinapaldehyde as a wood component, but when it contains gallic acid, the content of gallic acid in the beverage is 0.1 to 10.0 ppm. It is preferably 0.2 to 7.5 ppm, more preferably 0.5 to 5.0 ppm. If the amount of gallic acid is less than 0.1 ppm, the depth of taste due to the wood component is not felt, and if it exceeds 10.0 ppm, the astringency of gallic acid becomes conspicuous, and even if naringin, which will be described later, is added, the taste is astringent. It becomes difficult to suppress. In some embodiments, the content of gallic acid in the beverage is 1.5-10.0 ppm.

The amount of gallic acid in the beverage can be measured by using high performance liquid chromatography (HPLC), ultra high performance liquid chromatography (UHPLC), or the like. For example, it can be measured with the following analysis models and conditions.
Measuring model: 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 volume: 5.0 μl.

The gallic acid in the beverage is preferably derived from a wooden container such as a barrel or wood in consideration of the balance of flavor of the beverage, but includes other substances such as those extracted from tea leaves. May be good.

(Sinapaldehyde)
Sinapyl aldehyde _{(sinapaldehyde, C 11 H 12 O} 4) is for lignin in wood and wooden container and use of barrels or the like is eluted in the hydrolyzed beverage, providing bitterness and depth to the taste of the beverage It is one of the ingredients. The beverage of the present invention contains gallic acid and / or sinapaldehyde as a wood component, but when it contains sinapaldehyde, the content of sinapaldehyde in the beverage is 0.1 to 10.0 ppm. do. It is preferably 0.2 to 7.5 ppm, more preferably 0.5 to 5.0 ppm. If the amount of sinapaldehyde is less than 0.1 ppm, the depth of taste due to the wood component is not felt, and if it exceeds 10.0 ppm, the bitterness of sinapaldehyde is conspicuous, and even if naringin, which will be described later, is added, the taste is bitter. It becomes difficult to suppress.

The amount of cinapyraldehyde in the beverage can be measured by using high performance liquid chromatography (HPLC), ultra high performance liquid chromatography (UHPLC), or the like. For example, it can be measured with the following analysis models and conditions.
Measuring model: 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 volume: 5.0 μl.
The sinapaldehyde in the beverage is preferably derived from a wooden container such as a barrel or wood in consideration of the balance of the flavor of the beverage, but other substances such as those extracted from other plants are used. It may be included.

(Naringin)
Naringin (C ₂₇ H ₃₂ O ₁₄ ) is a component that exhibits a bitter taste characteristic of grapefruit, and is contained in the peel, juice, seeds, etc. of grapefruit. In addition to grapefruit, near the peel of yuzu, sudachi, and kabosu. It is also seen in. For a beverage containing the above-mentioned specific amount of gallic acid and / or sinapaldehyde, 0.10 to 120.00 ppm of naringin is contained, and 0.6 is added to the higher content of gallic acid and sinapaldehyde. By setting the ratio of the added value to the naringin content ((the larger value of the gallic acid content and the sinapaldehyde content + 0.6) / naringin content) to 0.015 or more, the gallic acid, etc. We have found that it is possible to enhance the swelling and complex taste of beverages while appropriately masking the bitterness and astringency of wood components. Since naringin is a component that exhibits a bitter taste, it was a surprising result that naringin could mask the bitter taste such as gallic acid. The amount of naringin is preferably 1.00 to 100.00 ppm, more preferably 10.00 to 90.00 ppm, and even more preferably 15.00 to 80.00 ppm. If the content of naringin is less than 0.10 ppm, the effect of suppressing bitterness and astringency cannot be obtained, while if it exceeds 120.00 ppm, the bitterness of naringin becomes conspicuous and the flavor balance of the beverage is disturbed.

The ratio of the value obtained by adding 0.6 to the higher content of gallic acid and sinapaldehyde to the naringin content is preferably 0.018 or more, more preferably 0.020 or more. When the above ratio is less than 0.015, the bitterness and astringency derived from naringin becomes conspicuous, and the flavor balance of the beverage as a whole is lost. When calculating the above ratio, the content of each component (unit: ppm) is used for calculation. When the gallic acid content and the sinapaldehyde content are equal, "the larger value of the gallic acid content and the sinapaldehyde content" is the value of the gallic acid content and the sinapaldehyde content. One of the values will be used.

The reason why naringin masks the bitter taste such as gallic acid is not clear, but it is considered that the addition of a proper amount of naringin to give a moderately plump taste makes it difficult to feel the bitter taste of the beverage.

The content of naringin in the beverage may be adjusted by, for example, adding a product extracted and purified from fruits such as grapefruit to the beverage, or adding fruit juice containing naringin such as grapefruit to the beverage. It may be adjusted by adding distilled liquor or soaked liquor using fruits containing naringin such as grapefruit to the beverage. Examples of the juice containing naringin include grapefruit juice and hassaku juice. Among them, grapefruit juice is preferable because it contains the most naringin and is compatible with beverages containing wood components. When the beverage contains fruit juice, the content of the fruit juice in the beverage depends on the content of naringin in the fruit juice, but is 0.5 to 40.0 w / w% in terms of the fruit juice ratio with respect to the entire beverage. The degree is preferable, and 2.0 to 10.0 w / w% is more preferable. The "fruit juice ratio" refers to the relative concentration when the straight fruit juice obtained by squeezing the fruit juice is taken as 100%. For example, it can be obtained by calculation based on the standard of refractometer reading for sugar or the standard of acidity of straight fruit juice of various fruits shown in JAS standard (Japanese Agricultural Standard for fruit beverages).

The amount of naringin in the beverage can be measured by the following method.

<Analysis of naringin content>
(1) Preparation of sample Carbon dioxide gas is removed from the beverage solution containing carbon dioxide gas by a conventional method. First, 10 g of the beverage solution is weighed into the centrifuge tube (A). When the Brix of the beverage sample is 20 ° Bx or more, weigh 5 g, and when the Brix is 40 ° Bx or more, weigh 2 g and dilute it to 10 mL with distilled water for liquid chromatography. Add 20 mL of ethanol for liquid chromatography and mix vigorously with a vortex mixer for 1 minute or longer. If it is highly viscous and does not mix, shake vigorously by hand if necessary. This is placed in a centrifuge (3000 xg, 30 minutes, 20 ° C.) and the supernatant is transferred to another centrifuge tube (B). Add 20 mL of ethanol for liquid chromatography to the precipitate, sufficiently disintegrate the solid content with a spatula, etc., and then mix vigorously with a vortex mixer for 1 minute or more. Centrifuge in a centrifuge (3000 xg, 30 minutes, 20 ° C.) and add the supernatant to the centrifuge tube (B). The supernatant collected in the centrifuge tube (B) is further centrifuged (3000 xg, 30 minutes, 20 ° C.), the obtained supernatant is transferred to a 50 mL volumetric flask, and the supernatant is mixed with ethanol. The well-mixed supernatant is filtered through a PTFE filter (manufactured by Toyo Filter Paper Co., Ltd., ADVANTEC DISMIC-25HP 25HP020AN, pore size 0.20 μm, diameter 25 mm) that has been washed with ethanol in advance, and used as an analysis sample.
(2) LC analysis conditions HPLC equipment: Nexera XR series (manufactured by Shimadzu Corporation, system controller: CBM-20A, liquid feed pump: LC-20ADXR, online deaerator: DGU-20A3, autosampler: SIL-20ACXR, column Oven: CTO-20A, and UV / VIS detector: SPD-20A)
Column: CAPCELL CORE AQ (particle size 2.7 μm, inner diameter 2.1 mm x 15)
0 mm, manufactured by Shiseido)
Mobile phase A: 0.1% aqueous solution of formic acid Mobile phase B: Acetonitrile Flow rate: 0.6 mL / min
Concentration gradient condition: 0.0 to 0.5 minutes (15% B) → 6.0 minutes (25% B) → 10.0 minutes (75% B) → 10.1 to 11.0 minutes (100% B) ), Equilibration by initial mobile phase 3.0 minutes Column temperature: 40 ° C
Sample injection: Injection volume 2.0 μL
Sample introduction into mass spectrometer: 1.8 to 11.0 minutes (3) Mass spectrometry conditions Mass spectrometer: 4000 Q TRAP (manufactured by AB Siex)
Ionization method: ESI (Turbo Spray), negative mode Ionization section Conditions: CUR: 10, IS: -4500, TEM: 650, GS1: 80, GS2: 60, if: ON, CAD: Medium
Detection method: MRM mode Detection conditions (Q1 → Q3, DP, CE, CXP, EP): 579.2 → 271.1, -85, -42, -9, -10
Peak detection time: Confirmation with the standard is required, but approximately 4.50 minutes (4) Quantification method Three or more sample solutions with different concentrations are provided and quantified by the absolute calibration curve method based on the obtained peak area.

(carbon dioxide gas)
The beverage of the present invention contains carbon dioxide gas. In general, a beverage containing carbon dioxide gas tends to enhance the individual flavor of the beverage due to the popping tactile sensation of carbon dioxide gas in the mouth, and for example, tends to excessively enhance the bitterness and astringency of the beverage. Therefore, it can be said that a beverage whose bitterness and astringency is easily enhanced by carbon dioxide gas is suitable for drinking while suppressing the bitterness and astringency according to the present invention. Carbon dioxide also has the effect of enhancing the clean sharpness of beverages.

The method of applying carbon dioxide gas to the beverage is not particularly limited, and for example, carbon dioxide may be dissolved in the beverage under pressure, or carbon dioxide may be mixed in the piping using a mixer such as a carbonator manufactured by Zuchenhagen. The beverage may be mixed, carbon dioxide may be absorbed by the beverage by spraying the beverage into a tank filled with carbon dioxide, or the beverage and carbonated water may be mixed.

When carbon dioxide gas is contained in the beverage, a slightly higher pressure is preferable because the refreshing feeling of the beverage is improved. For example, the beverage should contain carbon dioxide gas at a carbon dioxide gas pressure of ^{1.5 kgf / cm 2 or more.} Is preferable, and 1.5 to 3.0 kgf / cm ² is more preferable. In the present specification, the gas pressure refers to the gas pressure when the sample temperature is 20 ° C., unless otherwise specified. The carbon dioxide gas pressure in the beverage can be measured using a gas volume measuring device GVA-500A manufactured by Kyoto Electronics Industry. The sample temperature is set to 20 ° C., and the carbon dioxide gas pressure is measured after degassing (snift) and shaking the air in the container with the gas volume measuring device.

(Beverage)
The alcohol content of the beverage of the present invention is preferably 0 to 12 v / v%, more preferably 3 to 10 v / v%. In the present invention, unless otherwise specified, "alcohol" means ethanol. The alcohol content refers to the content of ethanol (v / v%). The alcohol content of the beverage can be measured using known techniques. For example, it can be measured by the method described in the National Tax Agency Prescribed Analysis Method (Heisei 19 National Tax Agency Instruction No. 6, revised on June 22, 2007).

The beverage of the present invention contains gallic acid and / or sinapaldehyde as described above. The carious acid and cinapyraldehyde are one of the indexes of the astringent or bitter taste component derived from the wooden container in the liquor obtained by aging in the wooden container such as a barrel, and the beverage of the present invention is preferably used. , Contains alcoholic beverages obtained by aging in wooden containers such as barrels. Such alcoholic beverages are not particularly limited, and examples thereof include whiskey, brandy, tequila, rum, barrel-aged shochu, and barrel-aged plum wine. It can be said that whiskey and brandy are suitable because a large amount of wood-derived components such as barrels are contained in sake.

When the beverage of the present invention contains aged liquor using a wooden container, the content thereof depends on the amount of gallic acid and sinapaldehyde in the aged liquor, but for example, 1 to 25 v / About v% is preferable, 3 to 25 v / v% is more preferable, and 5 to 20 v / v% is further preferable.

The beverage of the present invention may contain not only the aged liquor using the wooden container described above but also other liquors. Such alcoholic beverages are not particularly limited, and spirits (for example, spirits such as gin, vodka, news spirits, alcohol for raw materials, etc.), liqueurs, shochu, etc., and brewed alcoholic beverages such as sake, wine, beer, etc. Can be mentioned.

In addition, various additives and the like may be added to the beverage of the present invention in the same manner as ordinary beverages, as long as the effects of the present invention are not impaired. Examples of various additives include sweeteners such as sugars and high-sweetness sweeteners, acidulants, flavors, vitamins, pigments, antioxidants, emulsifiers, preservatives, extracts, dietary fiber, pH adjusters, and quality. Stabilizers and the like can be mentioned. Regarding sugars, the total value of the contents of sucrose, glucose, and fructose in the beverage of the present invention is preferably 1.7 g / 100 ml or less. In such a range, not only the bitterness and astringency masking effect is excellent, but also the beverage can be drunk with a refreshing aftertaste without being too sweet. The total value is more preferably 0.1 to 1.7 g / 100 ml, and more preferably 0.2 to 1.5 g / 100 ml. The total value of the contents of these sugars is the content of only one of them when it is present in the beverage, and the total value of those contents when only two of them are present in the beverage. If all are present, it means the sum of their contents. Each content of the saccharide can be measured by a biosensor method (BF-7, manufactured by Oji Measuring Instruments) using a flow injection device.

The beverage of the present invention is made into a packaged beverage after undergoing steps such as sterilization as necessary. For example, a sterilized packaged beverage can be produced by a method of performing heat sterilization such as hot water shower sterilization after filling a container with a beverage, or a method of sterilizing a beverage and then filling the container.

According to the present invention, while suppressing the bitterness and astringency derived from the wood component, which is not found in conventional beverages containing the wood component, the complex flavor of the wood component is utilized, and the taste is complex and swelling, yet refreshing. It is possible to provide a carbon dioxide-containing containerized beverage that can be drunk sharply. For example, simply containing carbon dioxide gas or simply removing the bitter and astringent components derived from wood causes the characteristic flavor of the wood components to be lost, thereby achieving both such complexity and sharpness. It is not possible.

The present invention will be described below based on examples, but the present invention is not limited to these examples.

For a solution prepared by mixing water, neutral spirits, and carbonated water and adjusting the alcohol content and carbon dioxide pressure to the values shown in the table below, the amounts of gallic acid, sinapaldehyde, and cinapylaldehyde shown in the table below. Naringin was added to prepare each sample. For each sample, the bitterness masking effect and overall evaluation were evaluated by a trained professional panel of 5 people according to the following criteria. The results are shown in the table.

Bitter and astringent masking effect: In each sample, the bitterness when containing only gallic acid and / or sinapaldehyde and not containing naringin is used as a control, and how much bitterness is masked when naringin is contained is determined. It was evaluated on a 5-point scale. Those with a strong masking effect were rated 4, those with a slightly strong masking effect were rated 3, those with a slightly strong masking effect were rated as 2, those with a strong masking effect were rated as 1, those with a strong masking effect were rated as 1, and those with a strong masking effect were rated as 0.

Comprehensive evaluation: Each sample was comprehensively evaluated for less unfavorable bitterness, swelling of taste, and sharpness of aftertaste when drunk, and was expressed in 3 grades. A very preferable one was set as 3, a preferable one was set as 2, and a defective one was set as 1.

In the table, "Alc." Represents alcohol content, "gas pressure" represents carbonic acid gas pressure, "GAL" represents gallic acid content, and "SINAP" represents sinapaldehyde content. "NRG" represents the naringin content, and "(GAL or SINAP + 0.6) / NRG" represents the ratio of the higher value of the gallic acid content and the sinapaldehyde content to the naringin content.

From the results of Comparative Product 1, the alcoholic beverage containing carbon dioxide (alcohol content 3%) containing neither gallic acid nor sinapaldehyde has a slight alcohol-derived bitterness, but no unpleasant bitterness. I understand. It was found that when 0.1 ppm of gallic acid was added to this beverage (Comparative Product 2), an unpleasant bitter taste was produced in the aftertaste due to the synergistic effect of gallic acid, alcohol and carbon dioxide. When 0.05 ppm of naringin was added to the beverage of Comparative Product 2 (Comparative Product 3), swelling was imparted to the taste and a slight bitterness was masked, but the effect was not sufficient. When the content of naringin was increased in a specific range (Inventions 1 to 5), the bitter and astringent taste of the aftertaste was masked by the bulging taste imparted by naringin. In addition, the aftertaste was sharp and the beverage was highly palatable. However, in Comparative Products 4 and 5, although the bitterness masking effect was observed, the bitterness of naringin itself was conspicuous, the balance of the whole beverage was lost, and the overall evaluation was low.

From the results of Invention 4 and Inventions 6 to 12, it was found that when 20.00 ppm of naringin was added, a bitter taste masking effect was obtained when the gallic acid content was in the range of 0.1 ppm to 10.0 ppm. .. In particular, a high effect was obtained when the gallic acid content was in the range of 0.2 to 7.5 ppm, and both the swelling of the taste and the sharpness of the aftertaste were achieved. Further, when the gallic acid content was 0.5 to 5.0 ppm, the balance between the swelling of the taste and the sharpness of the aftertaste was particularly good, and the beverage became a highly palatable beverage. From the results of Comparative Product 6, it was found that when the gallic acid content was 15 ppm, the masking effect of naringin on the bitter taste was insufficient.

From the results of Inventions 12 to 20 and Comparative Products 7 and 8, it was found that when the gallic acid content was 10.0 ppm, the naringin content was 0.10 to 120.00 ppm and the bitter taste masking effect was obtained. .. In particular, a high effect was obtained when the naringin content was 1.00 to 100.00 ppm, and the swelling of the taste and the sharpness of the aftertaste were compatible. Further, when the naringin content was 10.0 to 90.00 ppm, the balance between the swelling of the taste and the sharpness of the aftertaste was particularly good, and the beverage became highly palatable. From the results of Comparative Product 8, it was found that when the naringin content was 150.00 ppm, the overall flavor balance was disturbed by the naringin, which was not preferable.

In Comparative Product 10, naringin (120.00 ppm) was added to 15.0 ppm of gallic acid, but a sufficient masking effect could not be obtained. This suggests that the gallic acid content at which the masking effect can be obtained is 10.0 ppm or less. In the invention 21 and the comparative product 11, naringin 70.00 ppm and 90.00 ppm were added to 0.5 ppm of gallic acid, respectively. In the former, a sufficient masking effect was obtained and the flavor was good, but in the latter, it was derived from naringin. I felt the bitterness of Naringin and felt unbalanced. Considering the results of Invention 21, Comparative Product 11, Invention 5, and Comparative Product 4, the ratio of gallic acid content to naringin content in the region where the gallic acid content is relatively low with respect to the naringin content. In some cases, the bitterness of naringin disrupted the overall balance, and although it had a masking effect, it was found that the overall taste was reduced. When these results were summarized, it was found that the boundary line of good balance is whether or not the ratio of the value obtained by adding 0.6 to the gallic acid content to the naringin content is 0.015 or more.

It was found that sinapaldehyde has the same tendency as gallic acid.

Even when both gallic acid and sinapaldehyde were contained, the same bitter taste masking effect as when either of them was contained alone could be obtained.

The alcohol content was adjusted in the range of 0-10 v / v%, and similar effects were obtained. The invention product 39 is a beverage having an alcohol content of 0 v / v%, that is, a non-alcoholic beverage, but the same effect was obtained. When the alcohol content was 15 v / v%, the bitterness derived from alcohol became slightly stronger.

From the results of Comparative Product 18, it was found that the problem of bitterness and astringency due to gallic acid and sinapaldehyde did not occur when carbon dioxide gas was not contained.

As a further specific example, the following experiment was conducted.
Water, neutral spirits, and carbonated water were mixed, and the alcohol content and carbon dioxide gas pressure were adjusted to the values shown in Table 9, and the amounts of gallic acid and naringin shown in Table 9 were added to each sample. And said. In addition, fructose-glucose liquid sugar was added. "Total sugar" in the table below means the total amount of sucrose, glucose and fructose. For each sample, the masking effect of bitterness and astringency and sweetness were evaluated by a trained specialized panel of 5 people, and a comprehensive evaluation was also carried out. The evaluation criteria for the bitter taste masking effect are the same as those described above. The evaluation criteria for sweetness and the evaluation criteria for comprehensive evaluation are shown below. The results are shown in Table 9.

<Sweetness>
4 points: It is not sweet and you can strongly feel the refreshing taste.
3 points: It is not sweet and you can drink it refreshingly until the aftertaste.
2 points: It feels a little sweet, but you can drink it refreshingly until the aftertaste.
1 point: Slightly sticky sweetness is felt and it is not refreshing.
0 points: Very sweet and bad aftertaste.
<Comprehensive evaluation>
5 points: extremely good 4 points: better 3 points: good 2 points: acceptable 1 point: unacceptable 0 points: defective

When a specific amount of sugar was present as an additional component, a particularly excellent effect was obtained in terms of masking of bitter taste and sweetness.

Claims (7)

(A) 0.1 to 10.0 ppm gallic acid,
A packaged beverage containing (B) 0.10 to 120.0 ppm of naringin and (C) carbon dioxide.
The following formula:
Gallic acid content plus 0.6 / naringin content ≥ 0.015
Meet, packaged beverages. The packaged beverage according to claim 1, wherein the alcohol content is 0 to 12 v / v%. The packaged beverage according to claim 1 or 2, wherein the pressure of carbon dioxide gas is 1.5 kgf / cm ^{2 or more.} The packaged beverage according to any one of claims 1 to 3, which contains whiskey and / or brandy. The packaged beverage according to any one of claims 1 to 4, which contains grapefruit juice. The total content of sucrose, glucose, and fructose is 1.7 g / 100 m.
The packaged beverage according to any one of claims 1 to 5, which is l or less. The packaged beverage according to any one of claims 1 to 6, wherein the content of gallic acid is 1.5 to 10.0 ppm.