Carbonic acid feeling reinforcing method

Abstract

To provide a technique for reinforcing carbonic acid feeling of a carbonated beverage.SOLUTION: A carbonated beverage is blended with a bitter substance, piperine, menthyl ester and fusel oil.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for enhancing the carbonation sensation of a carbonated beverage, to an agent for enhancing the carbonation sensation of a carbonated beverage, and to a carbonated beverage having an enhanced carbonation sensation. [Background technology]

[0002] Carbonated drinks are widely popular because they provide a distinctive refreshing sensation due to the carbon dioxide gas when consumed. In order to enhance the carbonation sensation caused by the carbon dioxide gas in carbonated drinks, it is effective to increase the injection pressure of the carbon dioxide gas, but this raises problems such as the pressure resistance of the container and the fact that the carbon dioxide gas may be degassed after opening, resulting in a lack of carbonation in the beverage.

[0003] Patent Document 1 discloses that black pepper extract containing piperine enhances the carbonation sensation of carbonated drinks. Patent Document 2 discloses that naringin and the like enhance the carbonation sensation of carbonated drinks. Patent Document 3 discloses that menthyl lactate and the like enhance the carbonation sensation of carbonated drinks. However, it is not known that the carbonation sensation of carbonated beverages can be further enhanced by combining a bitter substance, piperine, menthyl ester and fusel oil. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2020-12-623 A [Patent Document 2] JP 2017-104046 A [Patent Document 3] Patent Publication No. 2021-93949 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a method for enhancing the carbonation of a carbonated beverage, a carbonation enhancer, and a carbonated beverage with enhanced carbonation. [Means for solving the problem]

[0006] The present inventors have conducted intensive research to solve the above-mentioned problems and have discovered that by adding a bitter substance, piperine, menthyl ester and fusel oil to a carbonated beverage, the carbonation sensation is enhanced, as if the beverage contains more carbon dioxide than it actually does. The present invention includes the following embodiments.

[0007] (I) Method for enhancing the carbonation of carbonated beverages A method for enhancing the carbonation sensation of a carbonated beverage, the method comprising blending a bitter substance, piperine, a menthyl ester and a fusel oil into the carbonated beverage.

[0008] (II) Carbonation enhancer A carbonation enhancer for carbonated beverages comprising a bitter substance, piperine, a menthyl ester and a fusel oil.

[0009] (III) Carbonated drinks A carbonated beverage containing bitter substances, piperine, menthyl esters and fusel oils. Effect of the Invention

[0010] The present invention provides a method for enhancing the carbonation sensation of a carbonated drink. With this method, it is possible to prepare and provide a carbonated drink that has a stronger carbonation sensation than the actual carbonation concentration. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] (I) Explanation of terms The carbonation sensation refers to the sensation specific to carbonation felt when a carbonated drink is put into the mouth. The "carbonation sensation" that is the subject of the present invention is the tingling sensation felt on the tongue when ingesting a carbonated drink.

[0012] In the present invention, "enhancing the carbonation sensation" refers to giving the drinker a sensation as if the drink contained carbon dioxide at a pressure higher than the gas pressure of carbon dioxide originally contained.

[0013] The present invention is characterized in that it contains bitter substances, piperine, menthyl esters and fusel oil as active ingredients.

[0014] (bitter substance) The bitter substance is not particularly limited as long as it is a substance that causes bitterness to be perceived by the palate when added to a beverage, and natural extracts can be used, or commercially available food additives (bittering agents, etc.) can be added. Specific examples include naringin, transglycosylation naringin, cinchona extract, Kuding tea extract, citric acid esters (e.g., tributyl citrate, triethyl citrate, etc.), quasin, hop-derived components, caffeine, etc., and it is preferable to use one or more selected from the group consisting of naringin, transglycosylation naringin, cinchona extract, Kuding tea extract, and tributyl citrate. Naringin is a type of flavonoid glycoside with a structure in which L-rhamnosyl-(α1→2)-glucose is β-bonded to the hydroxyl group at the 7-position of naringenin (5,7,4'-trihydroxyflavanone), and is a bitter compound found in large quantities in citrus peels, and is also called naringin. Transglycosylation naringin, which has improved water solubility by adding glucose to naringin through enzymatic treatment, is also known, and a commercially available product is "Narinbid" manufactured by Hayashibara Co., Ltd. Cinchona extract can be obtained by extracting, for example, the bark of a cinchona plant (e.g., Cinchona succirubra) with an extraction solvent such as purified water, ethyl alcohol, or 1,3-butylene glycol, and commercially available products may be used. Kuding tea extract can be obtained, for example, by steam distilling part or all of the original plant of Kuding tea, extracting part or all of the original plant remaining after the steam distillation process using water or a mixture of water and a water-soluble organic solvent, and recovering the extract; commercially available products may also be used. Tributyl citrate is a type of citrate ester, a type of hydroxy acid ester.

[0015] (Piperine) Piperine is the main component of the hotness of pepper. It can be obtained by extracting pepper fruits as they are, or after drying, crushing, grinding, etc. as necessary. The extraction method is not particularly limited and can be performed according to a conventional method.

[0016] (Menthyl ester) Examples of menthyl esters include menthyl propionate, menthyl heptanoate, menthyl nonanoate, menthyl valerate, menthyl isovalerate, menthyl lactate, menthyl acetate, menthyl phenylacetate, menthyl caprylate, menthyl butyrate, menthyl 3-hydroxybutyrate, menthyl caprate, menthyl caproate, and menthyl 2-methylbutyrate. It is preferable to use one or more selected from the group consisting of menthyl isovalerate, menthyl lactate, menthyl acetate, and menthyl 3-hydroxybutyrate.

[0017] (Fusel oil) Fusel oil is a mixture of higher alcohols separated as a by-product during the refining process of ethanol production from starch and sugars.

[0018] The above active ingredients may be added to the carbonated drink individually or in the form of a formulation, and the method of addition is not particularly limited. For example, the active ingredient according to the present invention may be added to the carbonated drink as it is, or may be added to the carbonated drink as a diluent dissolved in a single or mixed solvent such as water, alcohol, glycerin, or propylene glycol. In addition, for example, the active ingredient according to the present invention may be added to the carbonated drink as a formulation in which it is mixed with a flavor composition made from natural flavors, synthetic flavors, and the like as raw materials, or further, for example, the above active ingredient may be added to the carbonated drink as a powder formulation spray-dried using an excipient such as dextrin.

[0019] The above-mentioned active ingredient can be used as one of the raw materials in the production of carbonated drinks, or can be added to these drinks when drinking carbonated drinks. This enhances the carbonation of the carbonated beverage, giving the drinker the sensation that the beverage contains more carbon dioxide than the original carbon dioxide pressure.

[0020] The amount of bitter substance added to a carbonated drink is not particularly limited, but when the bitter substance is naringin and / or transglycosylated naringin, the amount may be in the range of 1 to 100 ppm, preferably 2 to 50 ppm, and more preferably 5 to 30 ppm. When the bitter substance is a cinchona extract, the amount may be in the range of 10 to 600 ppm, preferably 30 to 500 ppm, and more preferably 50 to 300 ppm. When the bitter substance is a Kuding tea extract, the amount may be in the range of 5 to 500 ppm, preferably 10 to 300 ppm, and more preferably 30 to 200 ppm. When the bitter substance is tributyl citrate, the amount may be in the range of 0.5 to 100 ppm, preferably 1 to 50 ppm, and more preferably 2 to 20 ppm.

[0021] The amount of piperine added to carbonated drinks can be in the range of 0.02 to 5.0 ppm, preferably 0.05 to 3.0 ppm, and more preferably 0.1 to 2.0 ppm.

[0022] The amount of menthyl ester blended into carbonated drinks is not particularly limited, but when the menthyl ester is one or more selected from the group consisting of menthyl isovalerate, menthyl lactate, menthyl acetate, and menthyl 3-hydroxybutyrate, the amount is usually in the range of 0.001 to 0.5 ppm, preferably 0.002 to 0.2 ppm, and more preferably 0.005 to 0.1 ppm.

[0023] The amount of fusel oil to be added to a carbonated drink may be in the range of 0.1 to 20 ppm, preferably 0.2 to 15 ppm, and more preferably 0.5 to 10 ppm.

[0024] In the present invention, the term "carbonated beverage" is not limited to any soft drink that contains carbon dioxide gas at any stage of the beverage manufacturing process. Examples of carbonated beverages include cola beverages, clear carbonated beverages, carbonated beverages containing fruit juice, carbonated beverages colored with fruit, carbonated beverages containing dairy products, carbonated water, and energy drink carbonated beverages. Specific examples include cider, ramune, cola, ginger ale, tonic water, cream soda, and fruit soda. Sparkling alcoholic beverages (e.g., beer, sparkling wine, and other alcoholic beverages with an alcohol content of less than 10% and sparkling properties); alcohol-containing carbonated beverages prepared by adding carbon dioxide gas or drinking water containing carbon dioxide gas to an alcoholic beverage (e.g., chuhai, highball, sparkling wine, etc.); and alcohol-flavored carbonated beverages that have an alcohol taste similar to that of sparkling alcoholic beverages or alcohol-containing carbonated beverages but have an ethanol concentration of less than 0.05% by volume (e.g., beer-flavored beverages, sparkling wine-flavored beverages, chuhai-flavored beverages, non-alcoholic sparkling wine, etc.).

[0025] There is no particular restriction on the pressure of the carbon dioxide gas contained in the carbonated beverage, and a general gas pressure may be used. Specifically, the pressure is 0.2 kg / cm 2 ~4kg / cm 2 For example, the carbonation pressure is about 0.2 kg / cm. Since the carbonation sensation can be enhanced by the present invention, it is also possible to set the pressure lower than usual. 2 Below 4kg / cm, the effervescent sensation that is characteristic of carbonated drinks is reduced, and 2 If the temperature is more than this, it becomes difficult to keep the carbon dioxide gas dissolved in the beverage, which is undesirable.

[0026] Carbon dioxide gas can be added to the beverage by diluting it with high-pressure soda water in which carbon dioxide gas has been dissolved beforehand, or by dissolving carbon dioxide gas in a carbonator to a predetermined gas pressure, in a conventional manner.

[0027] Whether or not the carbonation sensation of a carbonated beverage is enhanced by the inclusion of the active ingredient according to the present invention can be evaluated by comparing the taste of a beverage containing the active ingredient according to the present invention with a beverage (control beverage) that is the same except that it does not contain the active ingredient according to the present invention. For details, the description of the experimental examples described below can be referred to, and the experiment can be carried out based on the description. If the carbonation sensation is enhanced compared to the control beverage, it can be determined that the carbonation sensation of the carbonated beverage is enhanced by the inclusion of the active ingredient according to the present invention.

[0028] The carbonated beverage according to the present invention is preferably provided as a packaged beverage. The container used for the carbonated beverage according to the present invention may be any container that is commonly used for filling beverages, such as a metal can, a barrel, a plastic bottle (e.g., a PET bottle, a cup), a paper container, a bottle, a pouch container, etc., and is preferably a metal can, a plastic bottle, or a bottle.

[0029] As described above, in this specification, the terms "comprise" and "contain" include the meanings of "consisting of" and "consisting essentially of". EXAMPLES

[0030] The present invention will be described below using experimental examples to aid in understanding the configuration and effects of the present invention, although the present invention is not limited to these experimental examples. The following experiments were carried out at room temperature (25±5° C.) and atmospheric pressure conditions unless otherwise stated.

[0031] In addition, all subjects employed in each experimental example were qualified sensory evaluators who had been engaged in and trained in the sensory evaluation of the flavor and taste of food and beverages and had passed an in-house test. For each experiment, each subject drank a control beverage from among the beverages being tested, and confirmed the carbonation of each beverage (the tingling sensation felt on the tongue when ingesting a carbonated beverage), and after mutually confirming the sensation and its level with each other, the subjects adjusted their evaluation criteria so that their internal standards were equal to each other.

[0032] The raw materials used in the following experimental examples are as follows: (1) Naringin (2) Piperine (3) Menthyl isovalerate (4) Fusel oil It contains 70-85% isopentanol, 10-25% isobutanol, 1-3% butanol, 1-10% propanol, and less than 1% ethanol.

[0033] Experimental Example 1: Evaluation of the carbonation enhancement effect of carbonated water Commercially available carbonated water (gas pressure 3.65 kg / cm 2 Test samples (Example 1, Comparative Examples 1-1 to 1-4) were prepared by adding the ingredients listed in Table 1 to each of the above-mentioned samples. The test samples had been cooled to 5°C and immediately after opening the test samples, five subjects were asked to ingest each test sample.

[0034] [Table 1]

[0035] Each subject was asked to score the intensity of the carbonation of the test samples according to the following criteria. [Evaluation Criteria] 3 points: More carbonated feeling than the control (Reference Example 1). 2 points: Slightly more carbonated than the control (Reference Example 1). 1 point: Has the same carbonation as the control (Reference Example 1).

[0036] The evaluation results of the test samples are shown in Table 2.

[0037] [Table 2]

[0038] As shown in Table 2, it was confirmed that Example 1-1, in which a combination of ingredients was added, had a superior effect of enhancing the carbonation sensation, compared to Comparative Examples 1-1 to 1-4, in which each ingredient was added alone.

[0039] Experimental Example 2: Evaluation of the carbonation enhancement effect of carbonated drinks containing fruit juice As test samples (Examples 2-1 and 2-2), fruit juice-containing carbonated beverages were prepared with the ingredients listed in Tables 3 and 4 added thereto. The test samples had been cooled to 5°C and immediately after opening, five subjects were asked to ingest each test sample and evaluate the intensity of the carbonation sensation of the test samples, in the same manner as in Experimental Example 1.

[0040] [Table 3]

[0041] [Table 4]

[0042] Each subject was asked to score the intensity of the carbonation of the test samples according to the following criteria. [Evaluation Criteria] 3 points: More carbonated than the control (Reference Example 2). 2 points: Slightly more carbonated than the control (Reference Example 2). 1 point: Has the same carbonation as the control (Reference Example 2).

[0043] The evaluation results of the test samples are shown in Table 5.

[0044] [Table 5]

[0045] As shown in Table 5, it was confirmed that Example 2, in which a combination of ingredients was added, had an excellent effect of enhancing the carbonation sensation.

[0046] Experimental Example 3: Evaluation of the carbonation enhancement effect of carbonated alcoholic beverages As a test sample (Example 3), a carbonated lemon chuhai (calculated as 3% alcohol content) was prepared by adding the ingredients listed in Tables 6 and 7. Immediately after opening the test samples, which had been cooled to 5°C, five subjects ingested each test sample in the same manner as in Experimental Example 1 and evaluated the intensity of the carbonation sensation of the test samples.

[0047] [Table 6]

[0048] [Table 7]

[0049] Each subject was asked to score the intensity of the carbonation of the test samples according to the following criteria. [Evaluation Criteria] 3 points: More carbonated than the control (Reference Example 3). 2 points: Slightly more carbonated than the control (Reference Example 3). 1 point: Has the same carbonation as the control (Reference Example 3).

[0050] The evaluation results of the test samples are shown in Table 8.

[0051] [Table 8]

[0052] As shown in Table 8, it was confirmed that Example 3, in which a combination of ingredients was added, had an excellent effect of enhancing the carbonation sensation.

Claims

1. A method for enhancing the carbonation sensation of a carbonated beverage, the method comprising blending a bitter substance, piperine, a menthyl ester and a fusel oil into the carbonated beverage.

2. A carbonation enhancer for carbonated beverages comprising a bitter substance, piperine, a menthyl ester and a fusel oil.

3. 3. The method according to claim 1 or 2, wherein the menthyl ester is one or more selected from the group consisting of menthyl isovalerate, menthyl lactate, menthyl acetate and menthyl 3-hydroxybutyrate.

4. A carbonated beverage containing bitter substances, piperine, menthyl esters and fusel oils.

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