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Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation

a technology of carbonation sensation and enhancing agent, which is applied in the field of carbonation sensation enhancing agent for food and beverage having carbonate stimulation, can solve the problems of loss of overall balance, inability to achieve carbonation sensation, and difficulty in defining a primarily difficult problem, so as to enhance carbonation sensation, enhance carbonation sensation, and enhance the effect of carbonation sensation

Inactive Publication Date: 2021-11-04
OGAWA & CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The present invention provides a carbonation sensation enhancing agent that increases the feeling of carbon dioxide gas when drinking or eating a carbonated beverage. It uses polygodial and spilanthol in combination to provide a sustainable effect that enhances carbonation sensation and recovers the original carbonation sensation by compensating for a "flat" state caused by the permeation of carbon dioxide gas.

Problems solved by technology

When the ratio of spilanthol used in combination is less than 5 parts by mass, aftertaste and stimulating feeling when going down are weak, and when the ratio is more than 50 parts by mass, aftertaste and stimulating feeling when going down are too strong and the overall balance is lost.
Accurate scientific grounds for carbonation sensation are not yet clear and primarily defining it is difficult, compared with those for sensations such as sweetness and bitterness for which sensory receptors and their mechanisms have been actively studied.

Method used

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  • Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation
  • Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation
  • Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1

[0116]Carbonated water for evaluation was prepared by diluting commercially available carbonated water (pressure of carbon dioxide gas before opening 3.0 kg / cm2) with water such that the pressure of carbon dioxide gas was 1.3 kg / cm2.

production example 1

[0118]1,000 g of ethyl acetate was added to 100 g of Persicaria hydropiper (JA Chikuzen Asakura, product name “Shikiko”), and after extracting for 1 hour at 40° C., solid-liquid separation was performed to give 900 g of a crude extract solution.

[0119]100 g of triethyl citrate was added to the resulting crude extract solution and ethyl acetate was removed under reduced pressure (100 mmHg, 40° C.). Then the mixture was distilled at 20 Pa at 120° C. using a falling film short path distillation apparatus to give 90 g of Persicaria hydropiper extract (content of polygodial 500 ppm).

production example 2

[0120]55 g of triacetin was added to 6 g of Tasmannia lanceolata oil (manufactured by ESSENTIAL OILS OF TASMANIA PTY LTD, polygodial content 19.4%) and impurities were filtered by filter paper. Then the mixture was distilled at 150 Pa at 70° C. using a falling film short path distillation apparatus to give 40 g of a purified product of Tasmannia lanceolata oil in the form of distillation residue (content of polygodial 2.5%).

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PUM

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Abstract

To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation.A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

Description

TECHNICAL FIELD[0001]The present invention relates to a carbonation sensation enhancing agent for a food and a beverage having carbonate stimulation using polygodial as an active ingredient and a carbonation sensation enhancing method.[0002]According to the present invention, an addition of polygodial to a food and a beverage having carbonate stimulation provides and enhances natural carbonation sensation without giving unnatural flavor or pungency.TECHNICAL BACKGROUND[0003]Carbonated beverages, typically including soda pop, cola, fruit-flavored carbonated beverages and carbonated water, from which we get pleasure in our daily lives, have long been a popular soft beverage both children and adults can drink.[0004]Meanwhile, even in the field of solid foods, unique candies for enjoying carbonate stimulation, such as soda pop- or lemon soda-flavored tablets which contain baking soda and an acidulant and pop in the mouth, and candies with carbon dioxide gas embedded inside have appeared...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L2/40A23L2/54A23L29/00A23L27/10
CPCA23L2/40A23L27/115A23L29/035A23L2/54A23L27/00A23L29/00A23L27/10A23L2/56A23G3/00
Inventor SHOJI, YASUTAKANAKASONE, RIEMIYAZAWA, TOSHIOTAKAHASHI, MAIKOHIROSE, RYUICHI
Owner OGAWA & CO LTD