Carbonated drinks

Abstract

This provides a novel technology that can add a cooling sensation to carbonated beverages and enhance the crispness of the aftertaste. [Solution] A carbonated beverage containing monomenthyl succinate and dihydroactinidiolide.

Description

Technical Field

[0001] The present invention relates to carbonated beverages.

Background Art

[0002] Recently, various food and beverages with different flavors and scents have been sold to meet the preferences of consumers. In addition, beverages that can provide a stimulating sensation in addition to taste and scent have also been developed. As one example, there has been proposed a beverage that can provide a cooling sensation, which is a kind of stimulation, when consumed (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 technology that can impart a cooling sensation to carbonated beverages and enhance the sharpness of the aftertaste.

Means for Solving the Problems

[0005] The inventor conceived of formulating a cooling sensation-imparting substance in a carbonated beverage to form a carbonated beverage that can provide a cooling sensation when consumed. However, the inventor noticed that when using a cooling sensation-imparting substance, the sharpness of the aftertaste after drinking the beverage may be impaired. As a result of intensive research, the inventor found that by containing monomethyl succinate and dihydroactinidiolide in a carbonated beverage, it is possible to impart a cooling sensation to the carbonated beverage and enhance the sharpness of the aftertaste.

[0006] In this specification, "coolness" means the sensation of feeling cold. This coolness may be described as a "refreshing" feeling when drinking a beverage that can provide a cooling sensation, as the cold receptors in the mouth are stimulated, either while the beverage is in the mouth or after swallowing. Furthermore, in this specification, a clean aftertaste refers to the sensation of the aftertaste disappearing after drinking, including sweetness, bitterness, sourness, umami, and saltiness. A stronger clean aftertaste means that the aftertaste disappears more quickly.

[0007] The gist of this invention is as follows: [1] A carbonated beverage containing monomenthyl succinate and dihydroactinidiolide. [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 dihydroactinidiolide content is 0.01 ppm or more and 10 ppm or less. [4] A carbonated beverage according to any one of [1] to [3], further containing tartaric acid. [5] The carbonated beverage according to [4], which may further contain citric acid, wherein the ratio of the tartaric acid content to the total content of citric acid and tartaric acid is 20% or more. [6] A carbonated beverage described in any one of [1] to [5], having an acidity of 0.1 g / 100 ml or more and 0.55 g / 100 ml or less. [7] A carbonated beverage listed in any one of [1] to [6], having an alcohol content of 0.00 or more and 9 v / v% or less. [8] A carbonated beverage described in any one of [1] to [7], having an extract content of 0.2g / 100ml or more and 12g / 100ml or less. [9] A method for imparting a cooling sensation to a carbonated beverage and enhancing its crisp aftertaste, comprising adding monomentyl succinate and dihydroactinidiolide to the carbonated beverage. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a novel technology that can impart a cooling sensation to carbonated beverages and enhance the aftertaste of that cooling sensation. [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 enhances the feeling of coolness and the crispness of the aftertaste. Furthermore, in the case of a carbonated alcoholic beverage, a gas volume of 3.5 GV or less is preferred from the viewpoint of its taste. 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 carbon dioxide gas volume can be obtained by first bringing 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 dihydroactinidiolide. 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 preferably 5 ppm or more, more preferably 7 ppm or more, and even more preferably 10 ppm or more, as it can further enhance the cooling 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] Dihydroactinidiolide is a compound classified as a terpene. In the carbonated beverage of this embodiment, the content of dihydroactinidiolide is not particularly limited and can be set appropriately by those skilled in the art, but it is preferable to have a clean aftertaste of 0.01 ppm or more, more preferably 0.05 ppm or more, even more preferably 0.1 ppm or more, even more preferably 0.5 ppm or more, and even more preferably 1 ppm or more. Furthermore, from the viewpoint of deliciousness as a carbonated beverage, the content of dihydroactinidiolide is preferably 10 ppm or less, more preferably 7.5 ppm or less, and even more preferably 5 ppm or less.

[0013] The content of monomenthyl succinate and dihydroactinidiolide can be calculated from the raw materials, or obtained, for example, by gas chromatography-mass spectrometry.

[0014] Furthermore, the carbonated beverage of this embodiment preferably contains tartaric acid, as this can enhance the feeling of coolness. Tartaric acid (2,3 - Dihydroxybutanedioic acid) is a type of organic acid. In this embodiment, the content when containing tartaric acid is not particularly limited and can be appropriately set by those skilled in the art. For example, regarding the content of tartaric acid, it can be 0.025 g / 100 ml or more, preferably 0.028 g / 100 ml or more, more preferably 0.03 g / 100 ml or more, even more preferably 0.035 g / 100 ml or more, and even more preferably 0.04 g / 100 ml or more, 0.06 g / 100 ml or more, 0.08 g / 100 ml or more, 0.1 g / 100 ml or more, 0.13 g / 100 ml or more in this order. Also, it can be 0.6 g / 100 ml or less, preferably 0.5 g / 100 ml or less, more preferably 0.4 g / 100 ml or less, and even more preferably 0.35 g / 100 ml or less. In addition, the carbonated beverage of this embodiment may also contain citric acid (2 - hydroxypropane - 1,2,3 - tricarboxylic acid), which is also a type of organic acid like tartaric acid. The content when containing citric acid is not particularly limited either and can be appropriately set by those skilled in the art. For example, it can be 0.01 g / 100 ml or more and 0.7 g / 100 ml or less. Also, when containing tartaric acid and / or citric acid, from the perspective of enhancing the sense of coolness, it is preferable that the ratio of the content of tartaric acid to the total content of tartaric acid and citric acid is 20% or more. Note that the contents of tartaric acid and citric acid can be calculated from the raw materials, and in addition, they can be quantified by, for example, liquid chromatography (HPLC).

[0015] In this embodiment, in addition to carbon dioxide gas, menthyl succinate, and dihydroactinidiolide, 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 the present embodiment include, for example, water, tartaric acid and citric acid described above, sweeteners such as saccharides and high-intensity sweeteners, acidulants, fruit juices, flavors, vitamins, coloring agents, antioxidants, emulsifiers, preservatives, table salt, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, and other components commonly blended in beverages. Regarding the pH, sugar content (Brix), etc. of the carbonated beverage of the present embodiment, those skilled in the art can appropriately set them and are not particularly limited. On the other hand, since the carbonated beverage of the present embodiment can more strongly feel the coolness and sharpness of the aftertaste, the acidity is preferably 0.1 g / 100 ml or more, and since it can more strongly feel the coolness and sharpness of the aftertaste, it is preferably 0.55 g / 100 ml or less. In this specification, the 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, the neutral titration method (quantitative formula) using a 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. Since the beverage of the present embodiment is a carbonated beverage, before subjecting it to the measurement of citric acid acidity, carbon dioxide gas is degassed by a conventional method and then subjected to the measurement.

[0016] The carbonated beverage of the present 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 produced by blending a liquor (base liquor) that serves as an alcohol source with water. The base liquor is not particularly limited, and for example, distilled liquors can be mentioned. 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 the present embodiment. The alcohol content (v / v% (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 it is preferable to set it to 0 to 9 v / v% in order to better feel the cooling sensation and the crispness of the aftertaste. 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).

[0017] Furthermore, regarding the carbonated beverage of this embodiment, from the viewpoint of deliciousness as a carbonated beverage, it is preferable that the extract content be 0.2g / 100ml or more, and more preferably 0.2g / 100ml or more if it is an alcoholic beverage. Even more preferably 0.5g / 100ml or more, and even more preferably 1g / 100ml or more. Also, from the viewpoint of a clean aftertaste, it is preferable that the extract content be 12g / 100ml or less, more preferably 10g / 100ml, and even more preferably 8g / 100ml. 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).

[0018] The carbonated beverage of this embodiment can be produced, for example, by mixing raw water, monomentyl succinate, dihydroactinidiolide, 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 dihydroactinidiolide may be added individually or as a mixture with other components.

[0019] 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).

[0020] 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.

[0021] In summary, the carbonated beverage of this embodiment can be given a cooling sensation and have a crisp aftertaste. Therefore, it is possible to contribute to providing a more palatable beverage. [Examples]

[0022] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0023] [Test 1] A beverage base liquid was prepared by mixing deionized water, brewing alcohol, citric acid, and trisodium citrate. Monomenthyl succinate and dihydroactinidiolide were added in the amounts shown in Table 1, and carbon dioxide was dissolved to obtain the 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 from the obtained examples were subjected to sensory evaluations of coolness and crispness of aftertaste 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. A carbonated beverage from Comparative Example 1-1, prepared by the same method except without the addition of monomenthyl succinate and dihydroactinidiolide, was used as a control. The results are shown in Table 1. Cooling sensation: Point 1: The cooling sensation is weaker than in the comparison example. Point 2: Slightly less cooling sensation than the comparison example. 3. The intensity of the cooling sensation is equivalent to that of the comparative example. 4 points: Slightly cooler than the comparison example. 5 points: Provides a stronger cooling sensation than the comparison example. 6 points: Provides a much stronger cooling sensation than the comparison example. 7 points: Provides a significantly stronger cooling sensation than the comparison example. A clean aftertaste 1 point: The aftertaste is significantly worse than the comparison example. 2 points: The aftertaste is less clean than the comparison example. 3 points: The aftertaste is as clean as the comparative example. 4 points: Slightly better aftertaste than the comparison example. 5 points: Better aftertaste than the comparison example. 6 points: The aftertaste is much cleaner than the comparison example. 7 points: The aftertaste is significantly cleaner than the comparison example.

[0024] [Table 1]

[0025] Table 1 shows that the carbonated beverages in the examples provide a cooling sensation when consumed, and also have a stronger, crisper aftertaste.

[0026] [Exam 2] The carbonated beverage of Example 2-1 was prepared in the same manner as in Example 1-2, except that it was prepared by adding fructose-glucose liquid sugar. Sensory evaluation was performed in the same manner as in Test 1. A carbonated beverage of Comparative Example 2-1, prepared in the same manner as in Example 2-1, was used as a control, except that it was prepared without the addition of monomenthyl succinate and dihydroactinidiolide. The results are shown in Table 1.

[0027] [Table 2]

[0028] Table 2 shows that the carbonated beverages in the examples provide a cooling sensation when consumed, and also have a sharper aftertaste.

[0029] [Exam 3] The carbonated beverages of the example were prepared in the same manner as in Example 2-1, except that citric acid, tartaric acid, or lactic acid was added. Sensory evaluation was performed in the same manner as in Test 1. A comparative carbonated beverage, prepared in the same manner as in Example 2-1, except that each organic acid was not added, was used as a control. The results are shown in Table 3.

[0030] [Table 3]

[0031] Table 3 shows that the carbonated beverages in the examples provide a cooling sensation when consumed, and also have a cleaner aftertaste.

[0032] [Exam 4] The carbonated beverage of the example was prepared in the same manner as in Example 2-1, except that citric acid and tartaric acid were added. Sensory evaluation was performed in the same manner as in Test 1. The results are shown in Table 4.

[0033] [Table 4]

[0034] Table 4 shows that the carbonated beverages in the examples provide a cooling sensation when consumed, and also have a cleaner aftertaste.

[0035] [Exam 5] 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 5. Sensory evaluation of the obtained carbonated beverages of the examples was performed in the same manner as in Test 1. The results are shown in Table 5.

[0036] [Table 5]

[0037] [Exam 6] The carbonated beverages of the example were prepared in the same manner as the carbonated beverage of Example 2-1, except that the extract content, alcohol content, or gas volume was adjusted to the values ​​in Table 6. Sensory evaluation of the obtained carbonated beverages of the example was performed in the same manner as in Test 1. Comparative Example 6-1 was used as the control. The results are shown in Table 6.

[0038] [Table 6]

[0039] Table 6 shows that the carbonated beverages in the examples provide a cooling sensation when consumed, and also have a cleaner aftertaste.

Claims

1. A carbonated beverage containing monomenthyl succinate and dihydroactinidiolide.

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 dihydroactinidiolide content is 0.01 ppm or more and 10 ppm or less.

4. The carbonated beverage according to claim 1 or 2, further containing tartaric acid.

5. The carbonated beverage according to claim 4, which may further contain citric acid, wherein the ratio of the tartaric acid content to the total content of citric acid and tartaric acid is 20% or more.

6. A carbonated beverage according to claim 1 or 2, wherein the acidity is 0.1 g / 100 ml or more and 0.55 g / 100 ml or less.

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

8. A carbonated beverage according to claim 1 or 2, wherein the extract content is 0.2 g / 100 ml or more and 12 g / 100 ml or less.

9. A method for imparting a cooling sensation to a carbonated beverage and enhancing its crisp aftertaste, comprising adding monomentyl succinate and dihydroactinidiolide to the carbonated beverage.

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