Packaged beverages

Abstract

To provide a packaged beverage that can suppress the spoilage odor of beverages containing insoluble solids. [Solution] The packaged beverage contains (A) insoluble solids and (B) fruit wine and / or grape juice made from grapes.

Description

Technical Field

[0001] The present invention relates to beverages packed in containers. More specifically, it relates to beverages packed in containers and a method for suppressing the deterioration odor of beverages packed in containers.

Background Art

[0002] Conventionally, beverages containing solid components insoluble in water, such as pulp and pulp obtained from fruits, have been known. Insoluble solid components derived from fruits, for example, impart a texture that can be felt in the mouth when drinking the beverage and contribute to enhancing palatability.

[0003] As beverages containing insoluble solid components derived from fruits such as pulp, for example, the beverages described in Patent Documents 1 to 2 are known. That is, Patent Document 1 discloses a black tea beverage with peach pulp, a black tea beverage with pineapple pulp, a soft drink with apple pulp, a soft drink with fruit slices of diced fresh mango, and the like. Further, Patent Document 2 discloses a soft drink with pulp derived from orange fruits.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the conventional fruit-containing beverages disclosed in Patent Documents 1 to 2 are such that the insoluble solid components derived from fruits and the like are liable to deteriorate, and thus an off-odor may easily occur. That is, the present invention has been made in view of the above circumstances, and an object thereof is to suppress the generation of a deterioration odor in a beverage containing insoluble solid components derived from fruits and the like. [Means for solving the problem]

[0006] The inventors of the present invention conducted diligent research to solve the aforementioned problems and discovered that the generation of off-flavors can be suppressed by newly combining a beverage containing insoluble solids with a fruit wine and / or grape juice made from grapes, thereby completing the present invention. In other words, according to the present invention, the following packaged beverages are provided.

[0007] [1] A bottled beverage containing the following ingredients (A) and (B). (A) Insoluble solid content (B) Fruit wine and / or grape juice made from grapes [2] The beverage described in [1], comprising component (A) which contains solids that do not pass through a mesh with a mesh opening of 1.7 mm. [3] The beverage described in [1] or [2], wherein the content of component (A) is 0.05 to 20 g / 100 ml relative to the total volume of the beverage. [4] The beverage described in any one of [1] to [3], wherein ingredient (A) is a fruit-derived ingredient. [5] The beverage is one of the following, which is ingredient (B) wine: [1] through [4]. [6] The beverage according to any one of [1] to [5], wherein the total amount of polyphenols in the liquid excluding component (A) is 10 ppm to 15,000 ppm. [7] The beverage according to any one of [1] to [6], wherein component (A) is derived from one or more fruits selected from apples, peaches, pineapples, mangoes, citrus fruits, and berries. [8] A beverage having an alcohol content of 15 volume / vol% or less, as described in any one of [1] to [7]. [9] A beverage containing fruit juice (except grape juice) as described in any one of [1] through [8].

[10] A beverage containing carbon dioxide, as described in any one of [1] to [9].

[11] A method for suppressing off-flavors in bottled beverages, comprising the following component (A): A method for suppressing off-flavors in bottled beverages, comprising the step of adding the following ingredient (B) to the beverage. (A) Insoluble solid content (B) Fruit wine and / or grape juice made from grapes [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a packaged beverage that can suppress the spoilage odor of beverages containing insoluble solids. [Modes for carrying out the invention]

[0009] Embodiments of the present invention will be described in detail below. In this specification, unless otherwise specified, the notation "a to b" in the description of numerical ranges means a or greater and b or less.

[0010] <Packed beverages> The packaged beverage of this embodiment contains the following components (A) and (B). (A) Insoluble solid content (B) Fruit wine and / or grape juice made from grapes This helps to suppress off-flavors. Although the details of why this off-flavor suppression effect is obtained are not clear, insoluble solids contained in beverages usually deteriorate through oxidation and tend to produce off-flavors. Therefore, it is thought that fruit wines and / or grape juice made from grapes contain a large amount of antioxidant components such as polyphenols, which effectively suppress oxidation and effectively reduce the generation of off-flavors without impairing the flavor of the beverage. In particular, bottled beverages are more susceptible to the effects of changes over time because the aroma remaining in the container is brought close to the nose when consumed, making even slight off-flavors easily noticeable. Furthermore, because they are often distributed and stored in containers, they are more susceptible to changes over time. In addition, because beverages contain a limited range of components compared to processed foods, it tends to be difficult to mask off-flavors.

[0011] [Fruit Flavor] The beverage of this embodiment can be a fruit-flavored beverage. The fruit is not particularly limited, and examples include grapes, apples, peaches, pineapples, mangoes, citrus fruits, and berries, etc. It may also be a flavor obtained by mixing these in any formulation. Among them, it is preferable to use grape as the main flavor.

[0012] Citrus fruits mean the fruits of plants belonging to the subfamily Citroideae of the family Rutaceae. Specifically, oranges such as navel orange, valencia orange, and blood orange, mandarins such as unshu mikan, mandarin orange, ponkan, kishu mikan, ankor, dangelin, kouji, sudachi, tachibana, shiranuhi, etc., hybrid citrus fruits such as natsudaidai, hassaku, hyuga natsu, sanbokan, kawachi bankan, kinukawa, narto, etc., tangor-tangelo fruits such as tankan, iyo-kan, marcot, kiyomi, aurora, mineola, seminole, etc., limes such as mexican lime, tahiti lime, etc., lemons such as lisbon lemon, eureka lemon, diamente, etrog, etc., buntans such as banpeiyu, tosa buntan, etc., grapefruit fruits such as duncan, marsh, thomson, ruby red, etc., yuzu fruits such as yuzu, kabosu, sudachi, hana yuzu, kizu, etc., kumquats, karatachi, etc.

[0013] Berries are mainly the fruits of the genus Rubus of the family Rosaceae, and examples include blueberry, raspberry, blackberry, cranberry, gooseberry (suguri), blackcurrant (kurosuguri), haskap, and strawberry, etc.

[0014] Hereinafter, the components contained in the beverage of this embodiment will be described.

[0015] [(A) Insoluble solids] Insoluble solids are solid foods that are insoluble in water, and by including them in the beverage, they are consumed or eaten together with the beverage.

[0016] The insoluble solids preferably contain components derived from fruits. This can enhance the palatability of the beverage and more significantly obtain the effect of suppressing deterioration odor.

[0017] The fruits are not particularly limited. For example, one or more selected from apples, pears, persimmons, peaches, pineapples, mangoes, strawberries, melons, kiwifruits, aloes, citrus fruits, and berries can be mentioned. Among them, it is preferable to contain one or more selected from apples, peaches, pineapples, mangoes, citrus fruits, and berries, and more preferably apples and peaches. In addition, it is preferable to exclude ume fruits. Also, the fruits can be either pulp or peel. From the viewpoint of enhancing palatability and suppressing off - odors, it is preferable to contain pulp. Also, the fruits are not limited to fresh ones, and may be fruits pickled in syrup, dried ones immersed in liquid again.

[0018] Also, the shape of component (A) is not particularly limited, may have variations, and may be a shape corresponding to the fruit.

[0019] Component (A) preferably contains solids that do not pass through a mesh with a mesh opening of 1.7 mm. That is, by containing solids of a size that does not pass through a mesh with a mesh opening of 1.7 mm, the surface area can be reduced to improve the off - odor suppression effect, and a good eating texture can also be obtained. In the beverage, the ratio of solids that do not pass through a mesh with a mesh opening of 1.7 mm is preferably 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more, and even more preferably 0.5 g / 100 ml or more. Also, from the viewpoint of improving the eating and drinking textures, it may be 1 g / 100 ml or more, or 5 g / 100 ml or more. On the other hand, in the beverage, the ratio of solids that do not pass through a mesh with a mesh opening of 1.7 mm is preferably 20 g / 100 ml or less, more preferably 15 g / 100 ml or less, and even more preferably 10 g / 100 ml or more, from the viewpoints of maintaining the off - odor suppression effect and the ease of drinking as a beverage.

[0020] Furthermore, the size of component (A) is designed according to factors such as ease of consumption and the size of the opening of the containerized beverage, but it is preferable that the maximum length be 10 mm or less.

[0021] Furthermore, the content of component (A) is preferably 0.05 g / 100 ml or more, more preferably 0.1 g / 100 ml or more, and even more preferably 0.5 g / 100 ml or more, relative to the total volume of the beverage. In addition, from the viewpoint of improving the satiety and drinkability, it may be 1 g / 100 ml or more, or 5 g / 100 ml or more. On the other hand, the content of component (A) is preferably 20g / 100ml or less, more preferably 15g / 100ml or less, and even more preferably 10g / 100ml or more, in order to maintain the effect of suppressing deterioration odor and maintaining ease of drinking as a beverage.

[0022] [(B) Fruit wine and / or grape juice made from grapes] (Fruit wine made from grapes) Fruit wines made from grapes include wine obtained by fermenting grapes and macerated wines made by soaking grapes in alcohol, but wine is preferred because it effectively suppresses off-flavors. The type of wine is not particularly limited; it may be red wine, white wine, rosé, or any of these sparkling wines. However, red wine is preferred because it effectively suppresses off-flavors.

[0023] The alcohol content of fruit wine made from grapes is preferably 0.5 to 12 volumes / volt%, more preferably 2 to 10 volumes / volt%, and even more preferably 8 to 10 volumes / volt%. By keeping the alcohol content of grape-based fruit wine above the lower limit mentioned above, off-flavors can be effectively suppressed. On the other hand, by keeping the alcohol content of component (B) below the upper limit mentioned above, off-flavors can be suppressed while improving drinkability.

[0024] (Grape juice) The grapes used in grape juice are not particularly limited, but for example, if they are classified by the color of their skin into yellowish-green white grapes and red / black red grapes, the juice may contain both white and red grapes, and it is preferable to include at least red grapes. Including red grapes further enhances the juice-like and refreshing taste.

[0025] Examples of yellowish-green white grape varieties include Niagara, Rosario Bianco, Muscat, and Chardonnay. Examples of red and black grape varieties include black grapes such as Concord, Kyoho, Nagano Purple, Pione, Steuben, Fujiminori, and Campbell Early, and red grapes such as Delaware, Rosario Rosso, Kaiji, and Gorby. Among these, Concord is preferred because it easily yields good juice content and freshness.

[0026] There are no particular limitations on the origin, ripeness, or size of the grapes that can be used in the preparation of grape juice; these can be set as appropriate.

[0027] In this embodiment, fruit juice refers to the liquid component obtained by crushing and squeezing or straining fruits, and also to the pulp component removed by any filtration or centrifugation process. Examples of fruit juices used in this embodiment include straight juice, concentrated juice, and reconstituted concentrated juice. Furthermore, the juice may be clear, semi-transparent, or opaque, but clear juice is preferable from the viewpoint of obtaining a stable fruitiness, richness, and deliciousness.

[0028] If grape juice is included, the grape juice content (in terms of straight juice) is preferably 1% by mass or more, more preferably 3% by mass or more, even more preferably 7% by mass or more, and even more preferably 10% by mass or more, relative to the total amount of the beverage. On the other hand, the grape juice content (in terms of straight juice) is preferably 50% by mass or less of the total amount of the beverage, with 45% by mass, 40% by mass or less, and 35% by mass or less being preferred in that order.

[0029] The juice content refers to the relative concentration when the Brix value or acidity of unprocessed juice (straight juice), obtained by squeezing juice from fruit without any concentration or other treatments, is set to 100%. Whether the juice content is calculated based on the Brix value or acidity is determined for each type of juice according to the JAS standards. Furthermore, when converting the juice content based on the Brix value according to the JAS standards, the Brix values ​​of sugars, honey, etc. added to the juice are excluded from the calculation.

[0030] [Polyphenols] The beverage of this embodiment contains polyphenols. Polyphenols are a general term for compounds having multiple phenolic hydroxyl groups. Examples of polyphenols contained in the beverage of this embodiment include, but are not limited to, those derived from grapes, component (B).

[0031] The total amount of polyphenols in the liquid excluding beverage component (A) is preferably 10 ppm or more, more preferably 20 ppm or more, even more preferably 50 ppm or more, and even more preferably 100 ppm or more. By setting the total amount of polyphenols to be above the above lower limit, it becomes easier to suppress off-flavors. On the other hand, the total amount of polyphenols in the liquid excluding beverage component (A) is preferably 15,000 ppm or less, more preferably 12,000 ppm or less, even more preferably 10,000 ppm or less, and even more preferably 5,000 ppm or less. By keeping the total amount of polyphenols below the above upper limit, it is possible to suppress off-flavors while maintaining good palatability.

[0032] The total amount of polyphenols can be quantified by measuring the absorbance at 765 nm using the Forin-Ciocalto method, which utilizes the fact that polyphenols are reduced by phenolic hydroxyl groups and produce a blue color. Furthermore, the liquid excluding component (A) can be obtained by filtering the beverage of this embodiment to remove component (A).

[0033] (Other ingredients) The beverage of this embodiment may contain various other ingredients as long as the effects of the present invention are obtained. For example, it may contain fruit juice (except grape juice), flavorings, sweeteners, acidulants, pH adjusters, various nutritional components, colorants, diluents, antioxidants, and thickening stabilizers.

[0034] [Fruit juice (excluding grape juice)] The beverage of this embodiment may contain fruit juice. Other fruit juices besides grape juice include, for example, citrus juice, pineapple juice, tropical fruit juice, apple juice, peach juice, pear juice, and strawberry juice. These may be used individually or in combination of two or more.

[0035] If the beverage contains fruit juice other than grape juice, its content (in terms of straight juice) is preferably 10% by mass or less, more preferably 5% by mass or less, and even more preferably 3% by mass, 2% by mass, and 1% by mass or less in that order, and it may also contain no fruit juice (fruit juice content of 0.0%).

[0036] [Fragrance] Examples of flavorings include natural and synthetic flavorings. Specifically, it is preferable to include fruit flavors, such as apple, peach, pineapple, mango, citrus, and berry flavors. These may be used individually or in combination of two or more.

[0037] [sweetener] As sweeteners, known sweeteners can be used, such as sugars like sucrose (sugar), glucose, granulated sugar, fructose, lactose, maltose, and fructose-glucose syrup; sugar alcohols; and high-intensity sweeteners such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, sodium saccharin, and stevia. Only one type of sweetener may be used, or two or more types may be used in combination.

[0038] [Acidulant] Examples of acidulants include citric acid, adipic acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phytic acid, acetic acid, phosphoric acid, or their salts. Among these, anhydrous citric acid and its salts are preferred from the viewpoint of a clean and refreshing taste, and tartaric acid and its salts are preferred from the viewpoint of an alcoholic flavor.

[0039] [Carbon dioxide] The beverage of this embodiment may contain carbon dioxide. The carbon dioxide pressure of the beverage (at 20°C) is preferably 1.5 to 2.6 gas volumes, and more preferably 2.0 to 2.5 gas volumes. By setting the carbon dioxide pressure above the lower limit, the stimulating effect of carbon dioxide, acidity, etc., can be obtained, thereby enhancing palatability. On the other hand, by setting the carbon dioxide pressure below the upper limit, the good aroma and flavor of the beverage can be maintained.

[0040] Carbon dioxide volume refers to the ratio of the volume of dissolved carbon dioxide in a carbonated beverage to the volume of the carbonated beverage itself, at 1 atmosphere and 0°C. Carbon dioxide volume can be measured using a commercially available measuring instrument (such as the Kyoto Electronics Manufacturing Co., Ltd. GVA-500A gas volume measuring device). More specifically, after setting the sample to 20°C, a gas pressure gauge is attached, a stopcock is opened to release the gas (snift), the stopcock is immediately closed, and the sample is vigorously shaken. The volume is then calculated from the value obtained when the pressure becomes constant.

[0041] The method for incorporating carbon dioxide into a beverage is not particularly limited and can be appropriately determined by those skilled in the art. Furthermore, if a beverage contains carbon dioxide, the measurement of its physical properties, such as pH and acidity, should be performed using a beverage from which the carbon dioxide has been removed by a known method.

[0042] [alcohol] In this embodiment, unless otherwise specified, "alcohol" refers to ethyl alcohol (ethanol). The alcohol concentration of the beverage in this embodiment is preferably 15 vol / vol% or less, more preferably 12 vol / vol% or less, and even more preferably 9 vol / vol% or less. On the other hand, the alcohol concentration of the beverage in this embodiment is preferably 1 volume / vol% or more, more preferably 2 volumes / vol% or more, and even more preferably 3 volumes / vol% or more.

[0043] The alcohol content can be measured, for example, by the method described in the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007, revised June 22, 2007).

[0044] The following describes the various characteristics of the beverage according to this embodiment.

[0045] [sugar content] The sugar content (g / 100ml) is preferably 2g / 100ml or more, and more preferably 3g / 100ml or more. On the other hand, the sugar content (g / 100ml) is preferably 7g / 100ml or less, and more preferably 6g / 100ml or less. By setting the sugar content above the lower limit mentioned above, a good balance of acidity and sweetness is achieved, resulting in a taste that is both characteristic of alcohol and delicious as a citrus-flavored beverage. On the other hand, by keeping the sugar content below the above upper limit, it is possible to suppress excessive sweetness, achieve a good balance between acidity and sweetness, and obtain both the characteristics of an alcoholic beverage and the deliciousness of a citrus-flavored drink.

[0046] Sugar content (g / 100ml) refers to the amount of soluble solids measured at 20°C using a refractometer or sugar refractometer (for example, the digital refractometer Rx-5000 (manufactured by Atago)). The sugar content can be adjusted, for example, by the sugars mentioned above.

[0047] [acidity] The citrate acidity (g / 100ml) is preferably 0.15g / 100ml or more, more preferably 0.17g / 100ml or more, and even more preferably 0.20g / 100ml or more. The citrate acidity (g / 100ml) is preferably 0.75g / 100ml or less, more preferably 0.70g / 100ml or less, and even more preferably 0.60g / 100ml or less. By keeping the acidity above the lower limit mentioned above, the deterioration of the beverage is suppressed, a good balance of sourness and sweetness is achieved, and the deliciousness of the beverage is maintained. On the other hand, by keeping the acidity below the upper limit mentioned above, it is possible to prevent the acidity from becoming too strong and to achieve a good balance between sourness and sweetness.

[0048] The citric acidity can be adjusted, for example, by the amount of the aforementioned acidulants, fruit juice, and other various ingredients.

[0049] The acidity of citric acid can be expressed as the amount of acid contained in 100 ml converted to citric acid in grams (anhydrous citric acid g / 100 ml). The acidity, converted to citric acid, is calculated based on the acidity measurement method specified on page 8 of the National Tax Agency's prescribed analytical method (National Tax Agency Instruction No. 6 of 2007), under Total Acid (Free Acid). In detail, acidity can be measured by the following method. First, accurately measure 1 to 50 mL of the sample and dilute it with water as needed. Titrate this with a 0.1 mol / L sodium hydroxide solution, using a pH meter to reach a endpoint of 8.2, and calculate the result using the following formula. In the formula, "A" is the titration volume (mL) of the 0.1 mol / L sodium hydroxide solution, "f" is the titer of the 0.1 mol / L sodium hydroxide solution, and W is the weight of the sample (g). Also, "0.0064" is the weight (g) of anhydrous citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution. [Citric acid equivalent acidity (g / 100ml)] = A × f × 100 / W × 0.0064

[0050] The sugar-acid ratio (sugar content (g / 100ml) / citric acid content (g / 100ml)) is preferably 3 to 47, more preferably 4 to 35, and even more preferably 9 to 20. By keeping the sugar-acid ratio within the above numerical range, a good balance of sourness and sweetness can be achieved, resulting in a more palatable taste.

[0051] [Extract Content] In this embodiment, the beverage has an extract content of preferably 0.2% or more, more preferably 1% or more, even more preferably 2% or more, and even more preferably 5% or more, in order to suppress off-odors while obtaining an alcoholic beverage-like taste. On the other hand, the extract content is preferably 12% or less, more preferably 10% or less, and even more preferably 9% or less, in order to suppress off-odors while maintaining good palatability.

[0052] Furthermore, "extract content" refers to the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees Celsius. The extract content of alcoholic beverages can be calculated, for example, by measuring the specific gravity (sake meter value) and alcohol content in accordance with the analytical methods prescribed by the National Tax Agency of Japan.

[0053] [pH] The pH of the beverage in this embodiment at 20°C is preferably 2.8 to 4.6, preferably 3.1 to 4.2, and more preferably 3.2 to 3.8. By setting the pH within the above numerical range, it becomes easier to obtain a citrus flavor.

[0054] pH can be measured using a commercially available pH meter. pH can be adjusted, for example, by changing the amount of a specific acid or by using a pH adjusting agent such as trisodium citrate.

[0055] [container] The containers used for beverages in this embodiment include sealed containers made of a single material or a composite or laminated material thereof, such as glass, paper, plastic (polyethylene terephthalate, etc.), aluminum, and steel. The type of container is not particularly limited, but examples include PET bottles, aluminum cans, steel cans, paper cartons, chilled cups, and glass bottles. Containers with sealed openings, such as lids or stoppers, may also be used.

[0056] While there are no particular limitations on the volume of the beverage, 100 to 2000 ml is preferred, and 100 to 500 ml is even more preferred because it is easier to finish drinking it.

[0057] There are no particular limitations on the method of heat sterilization of packaged beverages, but in Japan, heat sterilization is carried out in accordance with the provisions of the Food Sanitation Act. Specifically, this includes a method of sterilizing at high temperature for a short time and then filling it into a storage container that has been sterilized under sterile conditions (UHT sterilization method), and a retort sterilization method in which the prepared liquid is filled into a storage container such as a can and then subjected to retort treatment.

[0058] [Drinking method] The beverage in this embodiment is preferably one that is consumed as is without dilution. Beverages that can be opened and consumed immediately are sometimes referred to as ready-to-drink (RTD) beverages.

[0059] <Manufacturing method> The method for producing the beverage in this embodiment is not particularly limited, and known methods can be used. For example, the method for producing the beverage according to this embodiment includes the step of preparing a beverage by mixing (A) insoluble solids and (B) fruit wine and / or grape juice made from grapes.

[0060] The embodiments of the present invention have been described above, but these are merely examples, and various other configurations can also be adopted. [Examples]

[0061] The present invention will be described below with reference to examples and comparative examples, but the present invention is not limited thereto.

[0062] <Examples and Comparative Examples> (1) Preparation of beverages The following ingredients were used to prepare bottled beverages by mixing them to achieve the content levels shown in Tables 1-6. <Raw materials> [(A) Insoluble solid content] • Fruit pulp (apple, yellow peach, pineapple, mango, lemon pulp, orange pulp) The apple, peach, pineapple, and mango pieces were all preserved in syrup and cut into roughly diced pieces, approximately 10mm to 2mm in length. [(B) Fruit wine and / or grape juice made from grapes] • Fruit wine made from grapes; red wine, alcohol content 10% by volume • Grape juice; concentrated red grape juice (sugar content 68°) [others] • Brewing alcohol; alcohol content 95.3% by volume • Fructose-glucose liquid sugar • Fruit juice; lemon juice, orange juice, blackcurrant juice ·Fragrance • Acidulants: Citric acid (anhydrous), malic acid, tartaric acid, trisodium citrate,

[0063] Furthermore, using a 1.7 mm mesh, the amount of solids in the beverage that did not pass through the 1.7 mm mesh was measured. The results are shown in Tables 1-6.

[0064] (2) Sensory evaluation The obtained bottled beverages were stored under the storage conditions (temperature, number of days) shown in each table. Immediately afterward, 10 technicians skilled in beverage development and evaluation tasted 70 ml each (at 12°C), and evaluated the "degraded odor" according to the following evaluation criteria (4 levels; 1 to 4 points), and the average value was calculated.

[0065] • Evaluation criteria "Deterioration odor" 1 point; equivalent to beverage immediately after bottling. Two points: A very slight off-flavor can be detected compared to beverages immediately after bottling. 3 points; Compared to beverages immediately after bottling, a spoiled smell is noticeable. 4 points; A strong off-flavor is noticeable compared to beverages immediately after bottling.

[0066] (3) Measurement • Polyphenol content The substance was quantified by measuring its absorbance at 765 nm, utilizing the fact that it is reduced to blue by phenolic hydroxyl groups using the Forin-Ciocalt method.

[0067] • Quantitative determination of p-cymene, p-methylacetophenone, and p-cresol. The levels of p-cymene, p-methylacetophenone, and p-cresol in the beverage samples were measured using GC / MS as follows. First, as a conditioning step for the solid phase, the material was washed in the following order: 5 ml of dichloromethane, 5 ml of ethanol, and 25 ml of pure water. To 20 ml of the beverage to be analyzed, chilled on ice, 100 μl of the target aroma components (p-cymene, p-methylacetophenone, p-cresol: IS) at a concentration of 100 ppm were added. A quantitative sample (with 100 μl of ethanol added), a calibration curve sample (with 100 μl of standard solution added), and a calibration curve range (Table A below) were prepared. Next, the sample was diluted with 20 ml of pure water and stirred with a stirrer for 5-10 minutes to prepare the sample. The sample was flowed through a solid phase for adsorption. Approximately 25 ml of pure water was flowed to remove excess pass-through components, and dehydration was performed by flowing air for more than 30 minutes (approximately -40 kPa). Subsequently, elution was performed with 5 ml of dichloromethane, and dehydration was performed by adding approximately 1 g of sodium sulfate. The concentrated solution, purged with 400 μl of nitrogen, was subjected to GC / MS. <Condition> ·Equipment: GC-MS (Agilent GC-MS (7890B / 5977B) • Column: DB-WAX (60m x 0.25mm, film thickness 0.25μm) (manufactured by Agilent Technologies) Oven temperature: 40℃ (1 min) - 5℃ / min - 210℃ (5 min) Carrier gas: He (1.2 mL / min) Injection: 250℃ Injection volume: 1.0 μl (split ratio 30:1) Detection: MS SIM Interface temperature: 280℃ Calibration curve: p-Cymen (T.lon 134 (Q.lon 119), RT 15.8), p-Methylacetophenone (T.lon 134 (Q.lon 119), RT 28.6), p-cresol (T.lon 10⁸ (Q.lon 10⁷) = 136 (TI), RT 34.7)

[0068] [Table 1]

[0069] (4) Examples and Comparative Examples [Experiment 1] To investigate the effect of using grape-based fruit wine and / or grape juice to suppress off-flavors, the beverages shown in Table 1 were prepared, and the sensory tests described in (2) and the measurements described in (3) above were performed. The results are shown in Table 1.

[0070] [Table 2]

[0071] [Experiment 2] Except for adjusting the alcohol content as shown in Table 2, each beverage shown in Table 2 was prepared in the same manner as in Experiment 1 described above. Next, the sensory evaluation described in (2) and the measurement described in (3) above were performed on each of the obtained beverages. The results are shown in Table 2.

[0072] [Table 3]

[0073] [Table 4]

[0074] [Experiment 3] (A) Variation in the amount of insoluble solids Each beverage shown in Table 3 was prepared in the same manner as in Experiment 1 above, except that the fruit pulp weight ratio was adjusted using the fruit pulp shown in Table 3. Next, the sensory evaluation described in (2) and the measurement described in (3) above were performed on each of the obtained beverages. The results are shown in Table 3.

[0075] [Table 5]

[0076] [Table 6]

[0077] [Experiment 4] Types of fruit (A) Each beverage shown in Table 4 was prepared in the same manner as in Experiment 1 above, except that the insoluble solids were made using the fruit pulp of the fruits shown in Table 4. Next, the sensory evaluation described in (2) and the measurement described in (3) above were performed on each of the obtained beverages. The results are shown in Table 4.

[0078] [Table 7]

[0079] [Table 8]

[0080] [Experiment 5] Types of fruit juice (B) The beverages shown in Table 5 were prepared in the same manner as in Experiment 1 above, except that (B) the insoluble solids other than grape juice were prepared using the fruit pulp shown in Table 5. Next, the sensory evaluation described in (2) and the measurement described in (3) above were performed on each of the obtained beverages. The results are shown in Table 5.

[0081] [Table 9]

[0082] [Table 10]

[0083] [Experiment 6] Verification of p-cymene, p-methylacetophenone, and p-cresol In the same manner as in Experiment 1 described above, each beverage shown in Table 6 was prepared and stored under the storage conditions shown in Table 6. Next, the sensory evaluation described in (2) and the measurement described in (3) above were performed on each of the obtained beverages. The results are shown in Table 6.

[0084] [Table 11]

Claims

1. A bottled beverage containing the following ingredients (A) and (B). (A) Insoluble solid content (B) Fruit wine and / or grape juice made from grapes

2. The beverage according to claim 1, wherein component (A) contains solids that do not pass through a mesh with a mesh opening of 1.7 mm.

3. The beverage according to claim 1 or 2, wherein the content of component (A) is 0.05 to 20 g / 100 ml with respect to the total volume of the beverage.

4. The beverage according to claim 1 or 2, wherein component (A) is a component derived from fruit.

5. The beverage according to claim 1 or 2, wherein component (B) is wine.

6. The beverage according to claim 1 or 2, wherein the total amount of polyphenols in the liquid excluding the aforementioned component (A) is 10 ppm to 15,000 ppm.

7. The beverage according to claim 1 or 2, wherein component (A) contains one or more fruit-derived components selected from apples, peaches, pineapples, mangoes, citrus fruits, and berries.

8. The beverage according to claim 1 or 2, wherein the alcohol content is 15 volume / vol% or less.

9. The beverage according to claim 1 or 2, further comprising fruit juice (excluding grape juice).

10. A beverage according to claim 1 or 2, which contains carbon dioxide.

11. A method for suppressing the spoilage odor of a bottled beverage, comprising the following component (A): A method for suppressing the spoilage odor of a bottled beverage, comprising the step of adding the following ingredient (B) to the beverage. (A) Insoluble solid content (B) Fruit wine and / or grape juice made from grapes

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