Carbonated drinks

Abstract

This invention provides a novel technology that can enhance the carbonation sensation in carbonated beverages. [Solution] A carbonated beverage containing monomenthyl succinate and sclareolide.

Description

Technical Field

[0001] The present invention relates to carbonated beverages.

Background Art

[0002] Recently, various food and beverage products having different flavors and scents have been sold to meet the preferences of consumers. In addition, beverages that allow consumers to enjoy a sense of stimulation in addition to flavor and scent have been developed. As one example, a beverage with enhanced carbonation has been proposed (for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] One object of the present invention is to provide a novel technique capable of enhancing the carbonation sensation in carbonated beverages.

Means for Solving the Problems

[0005] As a result of intensive studies, the present inventors have found that by including monomethyl succinate and scutellareolide in a carbonated beverage, the carbonation sensation can be enhanced as compared with a carbonated beverage having the same gas volume.

[0006] In this specification, the carbonation sensation means the stimulation felt when drinking a carbonated beverage. The carbonation sensation is a comprehensive sensation received in the mouth and throat and derived from the carbon dioxide gas contained in the carbonated beverage, and examples thereof include the stimulation perceived through the pressure sensation or pain sensation of the tongue received by the bubbles of the carbon dioxide gas.

[0007] The gist of the present invention is as follows. [1] A carbonated beverage containing monomenthyl succinate and sclareolide. [2] A carbonated beverage as described in [1], wherein the monomenthyl succinate content is 5 ppm or more and 500 ppm or less. [3] A carbonated beverage as described in [1] or [2], wherein the sclareolide content is 0.05 ppm or more and 10 ppm or less. [4] A carbonated beverage described in any one of [1] to [3], having a carbon dioxide volume of 2.0 GV or more and 3.5 GV or less. [5] A carbonated beverage described in any one of [1] to [4], having an acidity of 0.1g / 100ml or more and 0.5g / 100ml or less. [6] A carbonated beverage with an alcohol content of 0.00 or more and 9 v / v% or less, as described in any one of [1] to [5]. [7] A carbonated beverage described in any one of [1] to [6], having an extract content of 0.1g / 100ml or more and 5g / 100ml or less. [8] A carbonated beverage as described in any one of [1] to [7], wherein the sugar-acid ratio is 1 or greater and 20. [9] A method for enhancing the carbonation sensation of a carbonated beverage, comprising adding monomentyl succinate and sclareolide to the carbonated beverage. [Effects of the Invention]

[0008] According to the present invention, a novel technology is available that can enhance the carbonation sensation in carbonated beverages. [Modes for carrying out the invention]

[0009] One embodiment of the present invention will be described in detail below.

[0010] This embodiment relates to a carbonated beverage. In this specification, a carbonated beverage refers to a beverage in which carbon dioxide (carbonic acid gas) is dissolved. The gas volume of the carbonated beverage in this embodiment is not particularly limited and can be set as appropriate by those skilled in the art, but 2.0 GV or more is preferred because it makes the enhanced carbonation sensation more noticeable. Furthermore, a gas volume of 3.5 GV or less is preferred because it makes the enhanced carbonation sensation more noticeable. In this specification, gas volume (gas pressure) (GV) refers to the ratio of the volume of dissolved carbon dioxide gas to the volume of beverage in a bottled carbonated beverage at 1 atmosphere and 20°C. The gas volume can be obtained by first setting the sample to 20°C, attaching a gas pressure gauge, opening a stopcock to release the gas (snifting), immediately closing the stopcock, shaking vigorously, and recording the value when the pressure becomes constant.

[0011] The carbonated beverage of this embodiment contains monomenthyl succinate and sclareolide. Monomenthyl succinate is an ester of succinic acid and menthol, and the menthol can be the d-isomer, l-isomer, or dl-isomer. In the carbonated beverage of this embodiment, the content of monomenthyl succinate is not particularly limited and can be set appropriately by those skilled in the art, but it is preferable to set it to 5 ppm or more, more preferably 7 ppm or ppm or more, and even more preferably 10 ppm or more, as it can further enhance the carbonation sensation. Furthermore, from the viewpoint of taste when it is a carbonated alcoholic beverage, the content of monomenthyl succinate is preferably 500 ppm or less, more preferably 400 ppm or less, and even more preferably 300 ppm or less.

[0012] Sclareolide is a compound classified as a sesquiterpene lactone. In the carbonated beverage of this embodiment, the content of skullcapflavone is not particularly limited and can be appropriately set by those skilled in the art. However, since the carbonic acid sensation can be further enhanced, it is preferably 0.05 ppm or more, more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, and still even more preferably 1 ppm or more. Also, from the perspective of taste in the case of a carbonated alcoholic beverage, the content of skullcapflavone is preferably 10 ppm or less, more preferably 7.5 ppm or less, and even more preferably 5 ppm or less.

[0013] The contents of monomethyl succinate and skullcapflavone can be calculated from the raw materials, and can also be obtained, for example, by gas chromatography-mass spectrometry.

[0014] In this embodiment, in addition to carbon dioxide gas, monomethyl succinate, and skullcapflavone, other components can be appropriately included in the beverage as needed within the range that can solve the problems of the present invention. Other components that may be contained in the carbonated beverage of this embodiment include, for example, in addition to water, sweeteners such as saccharides and high-intensity sweeteners, acidulants, fruit juices, flavors, vitamins, colorants, antioxidants, emulsifiers, preservatives, table salt, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, and other components commonly blended in beverages.

[0015] Also, for the carbonated beverage of this embodiment, the pH, sugar content (Brix), etc. can be appropriately set by those skilled in the art and are not particularly limited. On the other hand, since the carbonated beverage of this embodiment makes it easier to feel the enhancement of the carbonic acid sensation, the acidity is preferably 0.1 g / 100 ml or more, and also preferably 0.5 g / 100 ml or less in order to more easily feel the enhancement of the carbonic acid sensation. In this specification, the sugar content means the reading of a saccharimeter at a sample temperature (liquid temperature) of 20°C based on the JAS standard. The measurement of the sugar content can be performed using known methods and apparatuses. In addition, in this specification, acidity refers to the number of grams [anhydrous citric acid g / 100 ml] when the amount of organic acid contained in 100 ml of the beverage is converted to citric acid. The citric acid acidity of the beverage can be measured by the method defined in the acidity measurement method of the JAS standard, specifically, by the neutral titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. Since the beverage of this embodiment is a carbonated beverage, before being used for the measurement of citric acid acidity, carbon dioxide gas is removed by a conventional method and then used for the measurement.

[0016] In addition, the carbonated beverage of this embodiment preferably has a sugar-acid ratio of 1 or more and 20 or less because it is easier to feel the enhancement of the carbonation sensation. In this specification, the sugar-acid ratio refers to the value obtained by dividing the sugar content of the beverage by the acidity of the beverage.

[0017] The carbonated beverage of this embodiment may be an alcoholic beverage containing alcohol such as ethanol, or may be a so-called non-alcoholic beverage under the Liquor Tax Law with an alcohol content of less than 1 v / v% (volume%). Alcoholic beverages are usually manufactured by blending water with a liquor (base liquor) that serves as an alcohol source. The base liquor is not particularly limited, and examples thereof include distilled liquors. Examples of distilled liquors include gin, whiskey, brandy, shochu, spirits, and brewing alcohol, and for example, one or more of these can be contained in the carbonated beverage of this embodiment. The alcohol content (v / v% (volume%)) of the carbonated beverage of this embodiment is not particularly limited and can be appropriately set by those skilled in the art, but is preferably 0 or more and 9 v / v% or less because it is easier to feel the enhancement of the carbonation sensation. The alcohol content can be measured, for example, by the method described in the method specified by the National Tax Agency (National Tax Agency Ordinance No. 6 of 2007, revised on June 22, 2007).

[0018] Furthermore, in order to make the carbonated beverage of this embodiment more easily perceived as having an enhanced carbonation sensation, it is preferable that the extract content be 0.1g / 100ml or more, more preferably 0.2g / 100ml or more, and similarly, in order to make the enhanced carbonation sensation more easily perceived, it is preferable that the extract content be 5g / 100ml or less. In this specification, "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 (Article 3 of the Liquor Tax Act). The measurement and calculation of extract content can be carried out, for example, in accordance with the analytical method prescribed by the National Tax Agency of Japan (National Tax Agency Instruction No. 1, January 11, 1961, amended by National Tax Agency Instruction No. 6 of 2007).

[0019] The carbonated beverage of this embodiment can be produced, for example, by mixing raw water, monomentyl succinate, sclareolide, and other components as needed, and dissolving carbon dioxide in the resulting mixture. The order of addition is not particularly limited and can be determined as appropriate by those skilled in the art. The raw water mentioned above may be water itself, or a solution of other components it contains. Monomentyl succinate and sclareolide may be added individually, or as a mixture with other components.

[0020] Furthermore, there are no particular limitations on the method of dissolving carbon dioxide in the mixture. For example, one method is to mix drinking water that already has carbon dioxide dissolved in it with the mixture to make a carbonated beverage (post-mix method), or to directly inject carbon dioxide into the mixture to dissolve it (pre-mix method).

[0021] The carbonated beverage of this embodiment can be a packaged beverage sealed in a container. The method of sealing in the container is not particularly limited and can be carried out, for example, according to conventional methods. As for the container, any known container used for packaged beverages can be appropriately selected and used, and there are no particular limitations on the material or shape. Specific examples of containers include metal cans such as steel cans and aluminum cans, transparent or translucent bottles, and transparent or translucent plastic containers such as PET bottles.

[0022] In summary, the carbonated beverage of this embodiment can enhance the sensation of carbonation when consumed compared to a carbonated beverage with the same gas volume that does not contain monomenthyl succinate and / or sclareolide. Therefore, it is possible to contribute to providing a more palatable beverage. [Examples]

[0023] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0024] [Test 1] A beverage base liquid was prepared by mixing deionized water, brewing alcohol, citric acid, and trisodium citrate. Monomenthyl succinate and sclareolide were added in the amounts shown in Table 1, and carbon dioxide was dissolved to obtain a carbonated beverage of the example with a gas volume (GV) of 2.3 GV (acidity: 0.2 g / 100 ml, alcohol content: 5 v / v%, extract content: 0.3 g / 100 ml). The carbonated beverages obtained in the examples were subjected to sensory evaluations of carbonation level and taste as a carbonated alcoholic beverage by a panel of 10 trained panelists with discriminative abilities, using the following 7-point scale. 70 ml samples were provided for evaluation at 10°C. The results are shown in Table 1. Carbonation: 1 point: The carbonation sensation is significantly weaker compared to the comparative example with the same gas volume. Points 2: The carbonation is weaker than in the comparison example with the same gas volume. 3 points: The carbonation level is comparable to that of the comparative example with the same gas volume. 4 points: Slightly stronger carbonation compared to the comparative example with the same gas volume. 5 points: Stronger carbonation sensation than the comparison example with the same gas volume. 6 points: The carbonation sensation is much stronger than in the comparison example with the same gas volume. 7 points: The carbonation sensation is significantly stronger than in the comparison example with the same gas volume. Deliciousness as a carbonated alcoholic beverage: 1 point: It tastes significantly worse than the comparison example with the same gas volume. Points 2: Slightly less tasty than the comparison example with the same gas volume. 3 points: The taste is comparable to that of the comparison example with the same gas volume. 4 points: Slightly tastier than the comparative example with the same gas volume. 5 points: Tastes better than the comparison example with the same gas volume. 6 points: Much tastier than the comparison example with the same gas volume. 7 points: Much tastier than the comparison example with the same gas volume.

[0025] [Table 1]

[0026] Table 1 shows that the carbonated beverage in the example has a greater sense of carbonation when consumed compared to the carbonated beverage in the comparative example with the same gas volume.

[0027] [Exam 2] Carbonated beverages were prepared in the same manner as in Examples 1-2, except that the gas volume was set to the values ​​shown in Table 2, and the same sensory evaluation as in Test 1 was performed. As a control, a comparative example carbonated beverage was used, which was prepared to have the same composition except that it did not contain monomenthyl succinate and sclareolide. The results are shown in Table 2.

[0028] [Table 2]

[0029] Table 2 shows that the carbonated beverage in the example has a greater sense of carbonation when consumed compared to the carbonated beverage in the comparative example with the same gas volume.

[0030] [Exam 3] Using the carbonated beverage from Example 2-2, we investigated how much the carbonation-granting effect of monomenthyl succinate and sclareolide was equivalent to increasing the carbon dioxide volume. In Test 3, the sensation of carbonation was evaluated using the following scale. Note that carbonated water refers to water with dissolved carbon dioxide, and no other ingredients were added in this test. 1 point: The perceived carbonation level of carbonated water with a gas volume of 2.2 2 points: The perceived carbonation level of carbonated water with a gas volume of 2.4 3 points: The perceived carbonation level in carbonated water with a gas volume of 2.6 4 points: The perceived carbonation level of carbonated water with a gas volume of 2.8 5 points: The perceived carbonation level in carbonated water with a gas volume of 3.0. 6 points: The perceived carbonation level in carbonated water with a gas volume of 3.2. 7 points: The perceived carbonation level in carbonated water with a gas volume of 3.4

[0031] [Table 3]

[0032] [Exam 4] The carbonated beverages of the examples were prepared in the same manner as the carbonated beverage of Example 2-1, except that the acidity was adjusted to the values ​​shown in Table 4. The obtained carbonated beverages of the examples were subjected to sensory evaluation in the same manner as in Test 1. As a control, a comparative example carbonated beverage was used, which was prepared to have the same composition except that it did not contain monomenthyl succinate and sclareolide. The results are shown in Table 4.

[0033] [Table 4]

[0034] Table 4 shows that the carbonated beverage in the example has a greater carbonation sensation when consumed compared to the carbonated beverage in the comparative example.

[0035] [Exam 5] The carbonated beverage of the example was prepared in the same manner as the carbonated beverage of Example 2-1, except that the alcohol content or extract content was adjusted to the values ​​in Table 5. The extract content was adjusted using fructose glucose. The obtained carbonated beverage of the example was subjected to sensory evaluation in the same manner as in Test 1. As a control, a comparative example carbonated beverage was used, which was prepared to have the same composition except that it did not contain monomenthyl succinate and sclareolide. The results are shown in Table 5.

[0036] [Table 5]

[0037] Table 5 shows that the carbonated beverage in the example has a greater carbonation sensation when consumed compared to the carbonated beverage in the comparative example.

Claims

1. A carbonated beverage containing monomenthyl succinate and sclareolide.

2. The carbonated beverage according to claim 1, wherein the monomenthyl succinate content is 5 ppm or more and 500 ppm or less.

3. The carbonated beverage according to claim 1 or 2, wherein the sclareolide content is 0.05 ppm or more and 10 ppm or less.

4. A carbonated beverage according to claim 1 or 2, wherein the carbon dioxide volume is 2.0 g.v. or more and 3.5 g.v. or less.

5. A carbonated beverage according to claim 1 or 2, wherein the acidity is 0.1 g / 100 ml or more and 0.5 g / 100 ml or less.

6. A carbonated beverage according to claim 1 or 2, wherein the alcohol content is 0.00% or more and 9 v / v% or less.

7. A carbonated beverage according to claim 1 or 2, wherein the extract content is 0.1 g / 100 ml or more and 5 g / 100 ml or less.

8. A carbonated beverage according to claim 1 or 2, wherein the sugar-acid ratio is 1 or more and 20.

9. A method for enhancing the carbonation sensation of a carbonated beverage, comprising adding monomentyl succinate and sclareolide to the carbonated beverage.

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