Carbonation enhancer

Abstract

The objective is to provide a novel carbon dioxide stimulation enhancer. [Solution] N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide is used as a carbonation stimulant enhancer. Furthermore, it is also possible to use spirantol or the like in combination.

Description

Technical Field

[0001] The present invention relates to a composition for enhancing the carbonation sensation in carbonated stimulating foods and beverages such as carbonated drinks using specific compounds.

Background Art

[0002] In the field of carbonated stimulating foods and beverages such as carbonated drinks, in recent years, there is a need among consumers for a strong carbonation sensation when consuming carbonated stimulating foods and beverages. To date, various attempts have been made to enhance the carbonation sensation in carbonated stimulating foods and beverages. One of those attempts is to increase the airtightness of the container storing the carbonated stimulating food and beverage and also to take into account in advance the leakage of carbon dioxide gas during the distribution process of the carbonated stimulating food and beverage, and to increase the carbon dioxide gas pressure in the carbonated stimulating food and beverage.

[0003] In addition, attempts have also been made to enhance the carbonation sensation when consuming carbonated stimulating foods and beverages by blending various compounds into the carbonated stimulating foods and beverages. As active ingredients for enhancing the carbonation sensation, coumarin, elemicin, myristicin, 5-HMF, or 5-MF (Patent Document 1), 2-saturated methyl ketones having 5 to 11 carbon atoms (Patent Document 2), rotundone, spirantol, or polygodial (Patent Documents 3 to 5), agar extract (Patent Document 6), ester compounds having a specific structure (Patent Document 7), extract of the fruit of Litsea cubeba (Patent Document 8), etc. are known.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

[0005] Many of the ingredients disclosed in Patent Documents 1-5 are plant extracts or essential oils. However, plant extracts and essential oils can be difficult to secure in quantities that meet demand due to weather and other factors, and their active ingredient content can be unstable, raising concerns about supply and quality. Furthermore, considering their use in food and beverages, it is necessary that the ingredients that enhance the carbonation sensation themselves have no flavor, or that their addition has as little impact as possible on the flavor of the food and beverage. Therefore, there is a need for a carbonation enhancer that is free from supply and quality concerns and does not affect the flavor of food and beverages. The present invention aims to provide a novel carbonation-enhancing agent for carbonated beverages containing a compound having a specific structure as an active ingredient, a carbonated beverage containing such a carbonation-enhancing agent, a method for producing such a carbonated beverage, and a method for enhancing the carbonation of a carbonated beverage using a compound having a specific structure.

[0006] The present invention includes at least the following embodiments. [1]N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carbox A carbonation stimulant containing thamide. [2] The carbonation stimulant enhancer according to [1] further comprises one or more selected from the group consisting of spiranthol, polygodial, capsaicin, nonibamide, rotandone, and esters represented by the following general formula (1). [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) A flavoring composition for carbonated beverages containing [3]N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide. [4] The flavoring composition for carbonated beverages according to [3] further contains one or more selected from the group consisting of spiranthol, polygodial, capsaicin, nonibamide, rotandone, and esters represented by the following general formula (1). [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [5] A carbonated beverage containing 0.1 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide. [6] The carbonated stimulating food and beverage according to claim [5], further comprising one or more selected from the group consisting of spiranthol, polygodial, capsaicin, nonibamide, rotandone, and esters represented by the following general formula (1). [ka] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, and R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms. The sum of the carbon atoms in R1 and R2 is 4 or more.) [7] A method for enhancing the carbonation of carbonated beverages, comprising adding 0.1 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide to carbonated beverages. [8] Further, add one or more selected from the group consisting of spironol, polygodial, capsaicin, nonivamide, rotundone, and an ester represented by the following general formula (1) to the carbonated stimulating food or drink according to [7]. [Chemical formula] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, and the sum of the carbon atoms of R1 and R2 is 4 or more.) [9] A method for producing a carbonated stimulating food or drink, wherein 0.1 ppt to 10 ppm of N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide is added to the carbonated stimulating food or drink.

[10] Further, add one or more selected from the group consisting of spironol, polygodial, capsaicin, nonivamide, rotundone, and an ester represented by the following general formula (1) to the carbonated stimulating food or drink according to [9]. [Chemical formula] (In the formula, R^1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, R^2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, and the sum of the carbon atoms of R^1 and R^2 is 4 or more.) [Advantages of the Invention]

[0007] By using the carbonation-enhancing agent of the present invention in carbonated stimulating food or drink such as carbonated beverages, the carbonation feeling when consuming such carbonated stimulating food or drink is improved. Since the carbonation-enhancing agent of the present invention has no risk of imparting a strong flavor such as a pungent taste to food or drink, it can enhance the carbonation feeling without unduly affecting the flavor of the carbonated stimulating food or drink. In the present specification, "carbonation feeling" or "carbonation stimulation" means the stimulation felt when carbon dioxide gas bubbles are generated, grow, or burst in the oral cavity or the throat (mid-pharynx). [Modes for Carrying Out the Invention]

[0008] The present invention will be described in detail below. The carbonation enhancer of the present invention is characterized by containing N-(heptan-4-yl)benzo[d][1,3]dioxole-5-carboxamide (hereinafter sometimes referred to as HBDC). HBDC is a compound having the following structure (CAS No.: 745047-51-2). [Chemical formula]

[0009] HBDC is known as a compound that provides umami (International Publication No. 2007 / 124152). However, it has not been known that such a compound has an effect of enhancing the carbonation sensation in carbonated stimulating foods and beverages such as carbonated drinks.

[0010] The enhancement of the carbonation sensation by HBDC is further enhanced by using one or more selected from spilanthol, polygodial, capsaicin, nonivamide, rotundone, and the ester represented by the following general formula (1): [Chemical formula] (In the formula, R1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, R2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, and the sum of the carbon atoms of R1 and R2 is 4 or more.)

[0011] [Spilanthol] Spilanthol ((2E,6Z,8E)-N-Isobutyl-2,6,8-decatrienamide; CAS No.: 25394-57-4) is a compound having the following structure. [Chemical formula]

[0012] Spilanthol can be a synthetic product produced by chemical methods, or it can be extracted from plants or animals (for example, an extract or essential oil of Spilanthes acmella or Spilanthes acmella var. oleracea), and it does not need to be highly pure as long as the effects of the present invention are obtained.

[0013] <Polygodia> Polygodial ((1R,4aS,8aS)-5,5,8a-Trimethyl-1,4,4a,6,7,8-hexahydronaphthalene-1,2-dicarboxaldehyde; CAS number: 6754-20-7) is a compound having the following structure. [ka]

[0014] Polygodial may be a synthetic product produced by chemical means, or it may be extracted from plants or animals (examples of such plants include water pepper (Persicaria hydropiper), mountain pepper (Tasmannia Lanceolata), ferns such as Blechnum fluviatile and Thelypteris hispidula, and bryophytes such as Porella vernicosa. Examples of such animals include sea slugs such as Dendrodoris limbata and Doriopsilla pharpa). In this invention, polygodial obtained by any method can be used, and it does not need to be highly pure as long as the effects of the present invention are obtained.

[0015] <Capsaicin> Capsaicin ((6E)-N-[(4-Hydroxy-3-methoxyphenyl)methyl]-8-methylnon-6-enamide; CAS number: 404-86-4) is a compound having the following structure. [ka]

[0016] Capsaicin is known as the main pungent component of chili peppers, and in addition to synthetic products produced by chemical methods, chili pepper extracts containing capsaicin can also be used. When using chili pepper extract, the fruit portion of the Solanaceae family chili pepper (Capsicum) is used as the raw material, and extracts can be made from this fruit either as is or after crushing (raw or dried), or a purified product of this extract or juice obtained by pressing the raw material can be used. In this case, it is preferable that the capsaicin content in the chili pepper extract is 1% by mass or more, and particularly 2% by mass or more. Furthermore, any form of chili pepper extract containing capsaicin can be used, such as chili pepper oil, chili pepper oleoresin, or chili pepper extract.

[0017] <Nonibamide> Nonivamide (N-[(4-Hydroxy-3-methoxyphenyl)methyl]nonanamide; CAS number: 2444-46-4) is a compound having the following structure. [ka] Nonibamide is a compound similar to capsaicin and, like capsaicin, exhibits a pungent taste.

[0018] <Rotandon> Rotundone ((3S,5R,8S)-3,8-Dimethyl-5-(prop-1-en-2-yl)-3,4,5,6,7,8-hexahydroazulen-1(2H)-one; CAS number: 18374-76-0) is a compound having the following structure. [ka]

[0019] Rotundone is known to be a trace component found in plants such as rosemary, marjoram, pepper, and grapes, and it is a compound that has a distinctive spicy, peppery aroma. In addition to natural products, a method for synthesizing rotundone using guaiol (CAS 489-86-1) as a raw material is known, as described in J. Agric. Food Chem., 65, 4464-4471 (2017).

[0020] <Esters represented by general formula (1)> [ka] The esters of aliphatic acids and aromatic alcohols represented by the general formula (1) above are compounds that have a mild, fruity, and floral fragrance and are used as fragrance materials.

[0021] Examples of compounds described by such a general formula include, but are not limited to, styraryl isobutyrate, styraryl propionate, phenylethyl isovalerate, phenylethylhexanoate, benzyl butyrate, benzyl isovalerate, 3-phenylpropyl acetate, dimethylbenzylcarbyl acetate, and dimethylbenzylcarbyl butyrate.

[0022] Styraryl isobutyrate (CAS number: 7775-39-5) has a jasmine-like floral scent. It is known to have a distinctive aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Styraryl butyrate (CAS number: 3460-44-4) is known to have a floral-fruity aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Styrarylpropionate (CAS number: 120-45-6) is known to have a floral-green aroma (Fenaroli's Handbook of flavor ingredients fifth edition). (2005, CRC Press). Phenylate isovalerate (CAS: 140-26-1) is known to have a fruity rose scent (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB7664746.htm). Phenylethylhexanoate (CAS number: 6290-37-5) is known to have a fruity-green aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Benzyl butyrate (CAS number: 103-37-7) is known to have a plum-like fruity-floral aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press). Benzyl isovalerate (CAS number: 103-38-8) is a fragrance compound with a rich floral scent and is known to be used in perfumes with oriental or rich floral fragrances (https: / / m.chemicalbook.com / ProductChemicalPropertiesCB7365094_JP.htm). 3-Phenylpropyl acetate (CAS number: 122-72-5) is known as a fragrance compound with a floral and spicy scent (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB6128366.htm). Dimethylbenzylcarbyl acetate (CAS number: 151-05-3) is a fragrance compound with a floral and woody scent and is known to be used in the preparation of lily-of-the-valley, rose, and geranium-like fragrance compositions (https: / / www.chemicalbook.com / ChemicalProductProperty_JP_CB0697646.htm). Dimethylbenzylcarbyl butyrate (CAS number: 10094-34-5) is known to have a grassy and plum-like fruity aroma (Fenaroli's Handbook of flavor ingredients fifth edition, 2005, CRC Press).

[0023] To enhance the carbonation sensation of carbonated beverages, the ester compounds represented by the above general formula (1) can be used not only individually, but also in combination of two or more. The method for adding the carbonation-enhancing agent of the present invention to carbonated beverages is not particularly limited. For example, the carbonation-enhancing agent according to the present invention can be added directly to food and beverages in which the carbonation sensation is to be enhanced, or it may be added to food and beverages as a diluent dissolved in a solvent such as water, alcohol, glycerin, or propylene glycol, either alone or in mixtures. Furthermore, for example, the carbonation-enhancing agent according to the present invention may be combined with various food and beverage flavorings to form a flavoring composition containing the carbonation-enhancing agent, which may then be added to carbonated food and beverages. Examples of fragrances to be combined include, for example, fragrance raw materials (essential oils, essences, concretes, absolutes, extracts, oleoresins, resinoids, recovered flavors, carbon dioxide-extracted essential oils, synthetic fragrances), various plant extracts, antioxidants, etc., as described in publications such as "Collection of Well-Known and Commonly Used Technologies (Fragrances) Part II: Food Fragrances" (published January 14, 2000, Japan Patent Office).

[0024] The HBDC content in the fragrance composition is preferably 100 ppt to 1%. More preferably 500 ppt to 0.5%, and even more preferably 1 ppb to 0.1%. Furthermore, spiranthol, polygodial, nonibamide, capsaicin, rotandone, The amount of the ester represented by the above general formula (1) added to the fragrance composition is not limited as long as the carbonation-enhancing effect is obtained, but preferably spiranthol is 1 ppb to 1%, more preferably 10 ppb to 0.1%, polygodial is 1 ppb to 1%, more preferably 10 ppb to 0.1%, nonibamide is 100 ppt to 1%, more preferably 1 ppb to 0.1%, capsaicin is 100 ppt to 1%, more preferably 1 ppb to 0.1%, rotandone is 0.1 ppb to 10 ppm, more preferably 1 ppb to 1 ppm, and the compound of general formula (1) is 10 ppt to 5%, more preferably 100 ppt to 1%.

[0025] The carbonation-enhancing fragrance composition of the present invention can be used in various forms depending on the form of the food or beverage to which it is added. For example, it can be added to food or beverages as an emulsified composition using an emulsifier, or as a powder using an excipient.

[0026] The carbonation-enhancing agent and fragrance composition of the present invention can be used in various carbonated food and beverage products. Carbonated foods and beverages are not limited to any food or beverage that exhibits a carbonated sensation, and examples include carbonated drinks, frozen desserts with added carbonation, candies, jellies, gummies, tablets, chewing gum, etc. Examples of non-beverage solid foods include foods that contain baking soda (sodium bicarbonate) and an acidulant (such as citric acid), and exhibit a characteristic effervescence when carbon dioxide gas is generated as both components dissolve in the mouth (such as cider orラムネ-flavored candy tablets), as well as candies in which carbon dioxide gas is sealed inside a cavity.

[0027] In addition, according to the "Standards for Quality Labeling of Carbonated Beverages" (Ministry of Agriculture, Forestry and Fisheries Notification No. 1682, December 19, 2000), carbonated beverages refer to water suitable for drinking into which carbon dioxide has been injected, and beverages to which sweeteners, acidulants, flavorings, etc. have been added. However, in this invention, carbonated alcoholic beverages are also included as carbonated beverages. For example, it can be used in the following carbonated beverages, but is not limited to these.

[0028] (1) Non-alcoholic carbonated beverages Carbonated natural mineral water, sparkling water (soda water), tonic water; carbonated beverages flavored with lemon, lemon-lime, lime, orange, grapefruit, grape, apple, etc. (cider, ramune, cream soda, etc.); carbonated beverages such as ginger ale, cola, and guarana drinks; fruit juice carbonated beverages; dairy carbonated beverages; beer-flavored non-alcoholic carbonated beverages; champagne-flavored non-alcoholic carbonated beverages; canned chu-hi-flavored non-alcoholic carbonated beverages; highball-flavored non-alcoholic carbonated beverages; carbonated energy drinks and other carbonated nutritional drinks; carbonated coffee; carbonated tea; root beer.

[0029] (2) Alcoholic carbonated beverages Alcoholic beverages made by mixing distilled spirits such as shochu, whiskey, gin, vodka, and tequila with carbonated water (for example, canned chuhai, sours, highballs, Campari soda, etc.); sparkling wine, sparkling sake, kvass; beer, low-malt beer, and beer-flavored sparkling alcoholic beverages.

[0030] To enhance the carbonation sensation of food and beverages, HBDC is added to the target carbonated food and beverage, and the HBDC content in the carbonated food and beverage is preferably 0.1 ppt to 10 ppm. More preferably 0.5 ppt to 5 ppm, and even more preferably 1 ppt to 1 ppm. Furthermore, when spiranthol, polygodial, nonibamide, capsaicin, rotandone, and the ester represented by the above general formula (1) are additionally included in carbonated beverages, the carbonation The content of these substances in stimulating foods and beverages is not limited as long as the carbonation-enhancing effect is obtained, but preferably spiranthol is 1 ppt to 10 ppm, more preferably 10 ppt to 1 ppm; polygodial is 1 ppt to 10 ppm, more preferably 10 ppt to 1 ppm; nonibamide is 0.1 ppt to 10 ppm, more preferably 1 ppt to 1 ppm; capsaicin is 0.1 ppt to 10 ppm, more preferably 1 ppt to 1 ppm; rotandone is 0.1 ppt to 10 ppb, more preferably 1 ppt to 1 ppb; and compounds of general formula (1) are 0.01 ppt to 50 ppm, more preferably 0.1 ppt to 10 ppm.

[0031] The carbonation sensation provided by the carbonated food and beverages exemplified above will be briefly outlined below. In carbonated beverages, which are carbonated food and beverages, carbon dioxide gas is dissolved in the beverage under pressure within the container. However, when the container is opened and the pressure returns to atmospheric pressure, the dissolved carbon dioxide is released from the beverage as gaseous carbon dioxide bubbles. One theory suggests that the carbonation sensation humans experience is caused by the bursting of bubbles in the oral cavity, stimulating pressure or pain receptors in the tongue's sensory cells, creating a unique sensation. This sensation is also thought to influence the taste of beverages. Another theory suggests that dissolved carbon dioxide stimulates taste and somatosensory perception, inducing the sensation we perceive as carbonation. Unlike sensations such as sweetness and bitterness, where research into sensory receptors and their mechanisms of action has progressed, the precise scientific basis for the sensation of carbonation remains unclear, and a unambiguous definition is difficult. Therefore, evaluating the effect of enhancing the sensation of carbonation currently relies on sensory evaluation by expert panelists.

[0032] The present invention will be further described below with reference to examples. [Examples]

[0033] (Test Example 1: Examples 1-6) HBDC was added to commercially available carbonated water (ingredients: carbon dioxide, water) to the concentrations shown in Table 2 to prepare evaluation samples (Examples 1-6). Comparative Examples 1-5 are samples created as follows. Comparative Example 1: An evaluation sample prepared by adding 500 ppb of Spiranthol extract (containing 2%) to commercially available carbonated water (ingredients: carbon dioxide, water), the same as in the example. Comparative Example 2: An evaluation sample prepared by adding 1 ppm of mountain pepper extract (polygodial content 1%) to the same commercially available carbonated water (ingredients: carbon dioxide, water) as in the example. Comparative Example 3: An evaluation sample prepared by adding 400 ppb of chili pepper extract (capsaicin content 2.7%) to the same commercially available carbonated water (ingredients: carbon dioxide, water) as in the example. Comparative Example 4: An evaluation sample prepared by adding 25 ppb of black pepper extract (piperine content 42%) to the same commercially available carbonated water (ingredients: carbon dioxide, water) as in the example. Comparative Example 5: An evaluation sample prepared by adding 50 ppb of ginger extract (6-gingerol content 16%, 6-shogaol content 5%) to the same commercially available carbonated water (ingredients: carbon dioxide, water) as in the example.

[0034] Using the samples from Examples 1-6 and Comparative Examples 1-5, and with commercially available carbonated water (without added active ingredients, NON) as a control, three experienced panelists conducted a sensory evaluation of the carbonation intensity (initial carbonation, final carbonation) according to the evaluation criteria in Table 1 below. Here, "initial carbonation" refers to the immediate sensation felt when the sample is first placed in the mouth, representing the impact at the moment of drinking. "Last-end carbonation" refers to the delayed sensation felt after swallowing the sample, representing the aftertaste and throat feel.

[0035] [Evaluation Criterion 1] [Table 1]

[0036] moreover • ○: Almost no off-flavor or odor is detected; •△: There is a slight off-flavor and odor, but it does not cause any discomfort when drinking; • ×: There is an unusual taste or smell, and the drink feels strange. Off-flavors and off-odors were evaluated using the following criteria. (Table 2 shows the number of people who selected each item.) The results are shown in Table 2.

[0037] [Table 2]

[0038] The results in Table 2 confirm that HBDC enhances the carbonation sensation without affecting the flavor. Furthermore, a comparison of the examples with the comparative examples confirmed that HBDC exhibits a superior effect in enhancing the carbonation sensation at the top and bottom of the notes, compared to the individual components used in Comparative Examples 1-5 that are known to enhance carbonation.

[0039] (Test Example 2: Example 7) HBDC was added to commercially available carbonated water (ingredients: carbon dioxide, water) along with rotandone, capsaicin, spiranthol, polygodial, styraryl isobutyrate, phenylethylhexanoate, 3-phenylpropyl acetate, dimethylbenzylcarbyl butyrate, or nonibamide to the concentrations listed in Table 3 to prepare evaluation samples (Examples 7-1 to 7-9). Furthermore, commercially available carbonated water (ingredients: carbon dioxide, water) that did not contain HBDC and also did not contain any of the following: rotandone, capsaicin, spiranthol, polygodial, styraryl isobutyrate, phenylethylhexanoate, 3-phenylpropyl acetate, dimethylbenzylcarbylin butyrate, or nonivamide was used as the control (NON).

[0040] Furthermore, Control-1, Control-2~8, and Control-9 are samples created as follows. • Control-1: An evaluation sample containing 10 ppt of HBDC but not containing any of the following: rotandone, capsaicin, spiranthol, polygodial, styraryl isobutyrate, phenylethylhexanoate, 3-phenylpropyl acetate, dimethylbenzylcarbinyl butyrate, or nonivamide. • Controls 2-8: Evaluation samples containing 10 ppb of HBDC but not containing any of rotandone, capsaicin, spiranthol, polygodial, styraryl isobutyrate, phenylethylhexanoate, 3-phenylpropyl acetate, dimethylbenzylcarbyl butyrate, or nonibamide. • Control-9: An evaluation sample containing 100 ppb of HBDC but not containing any of the following: rotandone, capsaicin, spiranthol, polygodial, styraryl isobutyrate, phenylethylhexanoate, 3-phenylpropyl acetate, dimethylbenzylcarbyl butyrate, or nonivamide. These are for comparison with Examples 7-1, 7-2 to 7-8, and 7-9, respectively.

[0041] Using samples from Examples 7-1 to 7-9, Control (NON), Control-1, Control-2 to 8, and Control-9, three experienced panelists conducted a sensory evaluation of the carbonation intensity (top carbonation, bottom carbonation) using the same evaluation criteria as described in Test Example 1, and also evaluated off-flavors and off-odors. The results are shown in Table 3.

[0042] [Table 3]

[0043] Table 3 shows that, along with HBDC, rotandone, capsaicin, spiranthol, and polygodia We confirmed that by using at least one compound selected from styralyl isobutyrate, phenylethylhexanoate, 3-phenylpropyl acetate, dimethylbenzylcarbinyl butyrate, and nonivamide in combination, a stronger carbonation-enhancing effect can be obtained compared to when HBDC is used alone.

[0044] (Test Example 3: Examples 8-30) It is a common experience that when carbonated beverages are stored with a large headspace above the beverage's surface, such as when partially consumed, the carbonation escapes, and the intensity of the carbonation decreases compared to when the bottle was first opened. The following experiment was conducted to verify whether HBDC is effective in maintaining the intensity of carbonation in carbonated beverages with headspace.

[0045] 250 ml of commercially available carbonated water (ingredients: carbon dioxide, water) was filled into a 500 ml PET bottle, and HBDC and / or capsaicin were added to the concentrations shown in Table 4 to create evaluation samples (Examples 8-30, Comparative Examples 6-10). Next, the PET bottles containing the evaluation samples were sealed, inverted and mixed five times, and then left to stand in the refrigerator for 10 minutes. After that, the bottles were opened to release the carbon dioxide, then sealed again and left to stand in the refrigerator for 6 hours before being used for evaluation. The evaluation criteria, including the assessment of off-flavors and off-odors, were the same as in Test Examples 1 and 2. In addition, an evaluation sample (Reference 10) was prepared using the same procedure as above, except that HBDC and capsaicin were not added, and was also evaluated. (That is, "Reference 10" was prepared by filling the "Control (NON)" with the sample, closing the cap, mixing it by inverting it five times, letting it stand in the refrigerator for 10 minutes, then opening the cap to release the carbon dioxide, closing the cap again, and letting it stand in the refrigerator for 6 hours.) The results are shown in Table 4.

[0046] [Table 4]

[0047] From Table 4, it was confirmed that the HBDC additives (Examples 8 to 11) had an increased carbonic acid sensation intensity compared to the corresponding additives without the active ingredient (Reference 10). The addition of HBDC enhanced the carbonic acid sensation even in the carbonated beverage in a state with a headspace (carbon dioxide escaped), and the carbonic acid sensation was maintained better than that of the additive-free product. Also, it was confirmed that the HBDC additives showed an excellent effect of maintaining the top and last carbonic acid sensations compared to the capsaicin (comparative example) additives. Furthermore, in the combined samples of HBDC and capsaicin (Examples 12 to 30), it was confirmed that a synergistic carbonic acid sensation maintaining effect was obtained compared to the samples with HBDC and capsaicin added alone (Examples 8 to 11; Comparative Examples 6 to 10). Here, "synergistic" means that <the increase in the score of the combined product of HBDC and capsaicin> is greater than <the increase in the score of the sample with HBDC added alone + the increase in the score of the sample with capsaicin added alone>. (Note that the "increase in score" means "the evaluation score of each sample - the evaluation score of Reference 10" in the evaluation of the carbonic acid sensation intensity (top, last).)

[0048] (Application Example) Hereinafter, the effects will be shown together with application examples using the present invention.

[0049] (Application Example 1) Application to a lemon-flavored carbonated beverage 194.9 g of distilled water, 60 g of sugar, 40 g of fructose glucose liquid sugar, 3.0 g of lemon transparent straight juice, 1.0 g of citric acid, 1.0 g of lemon flavor, and 0.1 g of a 10 ppm diluted product of HBDC were added and uniformly dissolved. This solution was cooled to 5°C with ice water, and 75 g was weighed into a 250 ml capacity can. An evaluation sample was prepared by adding 175 g of carbonated water to this solution. (The concentration of HBDC in the beverage is 1 ppb.) Furthermore, the control evaluation samples were prepared using the same method as described above, except that distilled water was added instead of HBDC. A sensory evaluation of a lemon-flavored carbonated beverage was conducted by three experienced panelists. All three panelists reported that the carbonation at the top and bottom of the drink was enhanced compared to the control group.

[0050] (Application example 2) Application to a carbonated beverage containing 10% orange juice 463g of distilled water was mixed with 20g of 5x concentrated orange juice, 114.3g of fructose-glucose liquid sugar, 1.5g of citric acid, 0.1g of vitamin C, 1.0g of orange flavoring (manufactured by Ogawa Fragrance Co., Ltd.), and 0.1g of HBDC 10ppm diluted solution, and dissolved uniformly. This solution was cooled to 5°C in ice water, and 150g was measured out into a 250ml can. An evaluation sample was prepared by adding 100g of carbonated water to this solution. (The HBDC concentration in the beverage was 1 ppb.) Furthermore, the control evaluation samples were prepared using the same method as described above, except that distilled water was added instead of HBDC. A sensory evaluation of a carbonated beverage containing 10% orange juice was conducted by three experienced panelists. As a result, all three expert panelists reported that the carbonation sensation at the top and bottom of the sip was enhanced compared to the control group.

[0051] (Application Example 3) Application to Lemon Chu-Hi Beverages 168.9g of distilled water was mixed with 180g of vodka, 6.1g of 5x concentrated lemon juice, 42g of fructose-glucose liquid sugar, 0.9g of citric acid, 2g of lemon flavoring (manufactured by Ogawa Fragrance Co., Ltd.), and 0.1g of 10ppm diluted HBDC, and the mixture was uniformly dissolved. This solution was cooled to 5°C in ice water, and 100g was measured out into a 250ml can. An evaluation sample was prepared by adding 150g of carbonated water to this solution. (The HBDC concentration in the beverage was 1 ppb.) Furthermore, the control evaluation samples were prepared using the same method as described above, except that distilled water was added instead of HBDC. A sensory evaluation of the lemon chu-hi beverage was conducted by three experienced panelists. As a result, all three expert panelists reported that the carbonation at the top and bottom of the drink was enhanced compared to the control.

[0052] (Application example 4) Application to cola beverages Evaluation samples were prepared by adding HBDC to a commercially available cola beverage (ingredients: sugars, carbonation, caramel coloring, acidulant, flavoring, caffeine) to achieve a concentration of 1 ppb in the beverage. The above evaluation samples were subjected to sensory evaluation by three experienced panelists. As a result, all three expert panelists reported that the carbonation sensation at the top and bottom of the notes was enhanced compared to commercially available products without added active ingredients.

[0053] (Application Example 5) Application to non-alcoholic beer-flavored beverages Evaluation samples were prepared by adding HBDC to a commercially available non-alcoholic beer-flavored beverage (ingredients: malt, hops, acidulant, flavoring, caramel coloring, antioxidant (vitamin C), sweetener (acesulfame K)) to a concentration of 1 ppb in the beverage. The above evaluation samples were subjected to sensory evaluation by three experienced panelists. As a result, all three expert panelists reported that the carbonation sensation at the top and bottom of the notes was enhanced compared to commercially available products without added active ingredients.

[0054] (Application Example 6) Application to dairy carbonated beverages Evaluation samples were prepared by adding HBDC to a commercially available dairy-based carbonated beverage (ingredients: sugars (fructose-glucose liquid sugar, sugar), skim milk powder, lactic acid bacteria beverage, carbonation, acidulant, flavoring, stabilizer (soybean polysaccharide)) to a concentration of 1 ppb in the beverage. The above evaluation samples were subjected to sensory evaluation by three experienced panelists. As a result, all three expert panelists reported that the carbonation sensation at the top and bottom of the notes was enhanced compared to commercially available products without added active ingredients.

[0055] As is clear from the above application examples, HBDC has the effect of enhancing the sensation of carbonation when carbonated foods and beverages are consumed, and is useful as a carbonation enhancer for carbonated foods and beverages.

Claims

1. A carbonation stimulant enhancer containing N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide.

2. Furthermore, the carbonation stimulant enhancer according to claim 1 contains one or more selected from the group consisting of spiranthol, polygodial, capsaicin, nonibamide, rotandone, and esters represented by the following general formula (1). 【Chemistry 1】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

3. A flavoring composition for carbonated beverages containing N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide, wherein the flavoring composition for carbonated beverages is used such that the concentration of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide in the carbonated beverage is 0.1 ppt to 100 ppt.

4. i) N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide, and ii) A flavoring composition for carbonated beverages containing one or more selected from the group consisting of spiranthol, polygodial, capsaicin, nonibamide, rotandone, and an ester represented by the following general formula (1). 【Chemistry 2】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

5. A carbonated beverage containing 0.1 ppt to 100 ppt of N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide.

6. i) N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide at 0.1 ppt to 10 ppm, and ii) A carbonated stimulating food or beverage containing one or more substances selected from the group consisting of spiranthol, polygodial, capsaicin, nonibamide, rotandone, and esters represented by the following general formula (1). 【Transformation 3】 (wherein, R 1 represents a branched or linear alkylene group having 1 to 4 carbon atoms, R 2 represents a branched or linear alkyl group having 1 to 5 carbon atoms, and the total number of carbon atoms of R 1 and R 2 is 4 or more.)

7. A method for enhancing the carbonation of carbonated beverages, comprising adding N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide to carbonated beverages at a concentration of 0.1 ppt to 10 ppm.

8. Furthermore, the method for enhancing the carbonation of a carbonated beverage according to claim 7, comprising adding one or more selected from the group consisting of spiranthol, polygodial, capsaicin, nonibamide, rotandone, and an ester represented by the following general formula (1). 【Chemistry 4】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

9. A method for producing carbonated beverages, comprising adding N-(heptan-4-yl)benzo[d][1,3]dioxol-5-carboxamide to carbonated beverages in an amount of 0.1 ppt to 100 ppt.

10. A carbonated stimulating food or beverage containing N-(heptan-4-yl)benzo[d][1,3]dioxol- A method for producing a carbonated stimulating food and beverage, comprising adding 5-carboxamide in a concentration of 0.1 ppt to 10 ppm, and further adding one or more substances selected from the group consisting of spiranthol, polygodial, capsaicin, nonibamide, rotandone, and esters represented by the following general formula (1). 【Transformation 5】 (In the formula, R 1 R is a branched or linear alkylene group having 1 to 4 carbon atoms. 2 R represents a branched or linear alkyl group having 1 to 5 carbon atoms. 1 and R 2 The total number of carbon atoms is 4 or more.

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