Method for reducing pungency

Abstract

An object of the present invention is to provide a method for reducing a pungent taste of a food or drink containing 6-shogaol, and further to provide a food or drink containing 6-shogaol having a good taste quality and a method for producing the same.SOLUTION: The pungent taste of food and drink containing 6-shogaol can be reduced by blending limonene and / or menthol with the food and drink containing 6-shogaol.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for reducing the pungency of a food or drink containing 6-shogaol, a food or drink containing 6-shogaol, and a method for producing the same. [Background technology]

[0002] 6-Shogaol and 6-gingerol, functional components unique to ginger, are known to have various functionalities such as antioxidant, anti-inflammatory, anti-obesity, and blood flow promoting effects. However, because they exert a pungency by acting on the pungency receptor TRPV1, reducing the pungency upon ingestion has been a challenge. For example, Patent Document 1 discloses a method for suppressing the pungency of ginger extract, which comprises blending an oral composition containing ginger extract so that the amount of menthol contained is greater than 0.1 mg and less than 22 mg relative to the amount of ginger extract containing 1.5 mg to 2.5 mg of gingerol, and further comprising blending a ginger extract containing 0.75 mg to 5 mg of gingerol and greater than 0.05 mg and less than 44 mg of menthol per oral dose of the composition.

[0003] Furthermore, ginger rhizomes are known to contain 6-gingerol, and Patent Document 2 describes that 6-gingerol is converted to 6-shogaol by heating. However, 6-shogaol is known to have the strongest spiciness among the pungent components of ginger, being approximately 100 times spicier than 6-gingerol (Non-Patent Document 1), and reducing the spiciness of 6-shogaol in foods and beverages has been a particular challenge. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6508671 [Patent Document 2] Patent No. 5885153 [Non-patent literature]

[0005] [Non-Patent Document 1] Pharmaceutical Journal, 112,9,645-655,1992 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a method for reducing the pungency of foods and beverages containing 6-shogaol, and further to provide foods and beverages containing 6-shogaol with less pungency and a method for producing the same. [Means for solving the problem]

[0007] The inventors conducted various studies to solve this problem and discovered that the pungency of foods and beverages containing 6-shogaol can be reduced by adding limonene and / or menthol to the foods and beverages containing 6-shogaol, thereby completing the present invention.

[0008] That is, the present invention has been completed based on the above findings, and comprises the following [1] to [9]. [1] A method for reducing the pungency of food and beverages containing 6-shogaol by adding limonene to the food and beverages containing 6-shogaol. [2] The method for reducing pungency described in claim 1, further comprising blending menthol. [3] A method for reducing the pungency of a food or drink containing 6-shogaol, comprising blending 0.5 to 100 parts by weight of limonene or 0.1 to 30 parts by weight of menthol with 1 part by weight of 6-shogaol. [4] A method for reducing the pungency of a food or beverage containing 6-shogaol, comprising blending 0.5 to 100 parts by weight of limonene and 0.1 to 30 parts by weight of menthol with 1 part by weight of 6-shogaol. [5] The method for reducing pungency according to any one of [1] to [4], wherein the limonene and menthol to be blended are emulsions. [6] A method for producing a food or drink containing 6-shogaol, which comprises blending 0.5 to 100 parts by weight of limonene and 0 to 30 parts by weight of menthol with respect to 1 part by weight of 6-shogaol. [7] The method for producing a food or beverage product according to [6], wherein the limonene and menthol to be blended are emulsions. [8] A food or drink containing 6-shogaol, which contains 0.5 to 100 parts by weight of limonene and 0 to 30 parts by weight of menthol per 1 part by weight of 6-shogaol. [9] The food or beverage described in [8], wherein the limonene and menthol in the food or beverage are emulsions. [Effects of the Invention]

[0009] According to the present invention, the pungency of foods and beverages containing 6-shogaol can be reduced, making it possible to produce various foods and beverages containing 6-shogaol with reduced pungency, and providing various foods and beverages containing 6-shogaol with reduced pungency. DETAILED DESCRIPTION OF THE INVENTION

[0010] One aspect of the present invention is a method for reducing the pungency of a food or beverage containing 6-shogaol. The pungency of the food or beverage containing 6-shogaol can be reduced by adding limonene and / or menthol to the food or beverage containing 6-shogaol. The amounts of these components are not particularly limited. For limonene, the amount is preferably 0.5 to 95 parts by weight, more preferably 4 to 90 parts by weight, even more preferably 4.5 to 70 parts by weight, and particularly preferably 5 to 50 parts by weight, per part by weight of 6-shogaol. For menthol, the amount is preferably 0 to 30 parts by weight, more preferably 0.1 to 30 parts by weight, more preferably 0.2 to 20 parts by weight, and particularly preferably 0.3 to 10 parts by weight, per part by weight of 6-shogaol. Furthermore, there are no particular limitations on the blending ratio when these components are used in combination, but for example, it is preferable to blend 0.01 to 5 parts by weight of menthol per 1 part by weight of limonene, more preferably 0.015 to 4 parts by weight, even more preferably 0.02 to 3 parts by weight, and particularly preferably 0.025 to 2 parts by weight.

[0011] The 6-shogaol used in the present invention may be any 6-shogaol-containing substance, such as a synthetic product, a purified product, or a plant extract, but is preferably a 6-shogaol-containing substance that is a heated ginger extract. The heated ginger extract refers to an extract that has undergone a heating step before or after the extraction procedure of a plant of the Zingiberaceae family. A heated ginger extract obtained by heating a ginger extract is preferred, and a non-fermented one is more preferred. Examples of ginger extraction methods include supercritical extraction, steam distillation, and solvent extraction. Ginger extract obtained by solid-liquid separation, such as filtration using a nonwoven fabric or mesh, or centrifugation, may be heat-treated, or the liquid portion may be recovered by extraction or solid-liquid separation after heat treatment. The ginger extract is preferably a concentrated or dried product obtained by concentrating and / or drying. A dried product can be obtained by drying and powdering using drum drying, air drying, spray drying, vacuum drying, and / or freeze drying, for example, and common excipients can be used. Furthermore, the heated ginger extract is preferably an emulsion obtained by adding an emulsifier to enhance water dispersibility. For example, Ginger Extract NE (manufactured by Ikeda Tohka Kogyo Co., Ltd.), which is a liquid emulsion, can be used. Alternatively, the heated ginger extract may be a powder obtained by blending an excipient such as dextrin and spray-drying the mixture, such as Ginger Extract Powder S, H, or E (manufactured by Ikeda Tohka Kogyo Co., Ltd.), which is a powder emulsion. It is known that the gingerol content is much lower in raw plants or in uncooked ginger extracts. However, heated ginger extracts contain more 6-shogaol than 6-gingerol because the gingerol content is increased by heating or other treatments before or after extraction. The ratio of these components is preferably 1.5 times or more 6-shogaol, more preferably 2 times or more, and even more preferably 3 times or more. The upper limit is not particularly limited, but is preferably 15 times or less, more preferably 10 times or less, even more preferably 8 times or less, and particularly preferably 6 times or less. To increase the 6-shogaol content of heated ginger extracts, for example, the extract may be heated at 100 to 300°C, preferably 120 to 250°C, for example, for 3 minutes to 30 hours, preferably 5 minutes to 24 hours. The shogaol content in the heated ginger extract is preferably 0.1 to 20% by weight, more preferably 0.2 to 15% by weight, and even more preferably 0.5 to 10% by weight.

[0012] The limonene used in the present invention may be a synthetic or purified limonene product, or a limonene-containing substance such as a plant extract, and examples thereof include commercially available fragrances, essential oils, and peel extracts containing d-limonene. More specific examples include orange oil, bergamot oil, and lemon oil extracted from citrus peels by conventional methods. Limonene is preferably used as an emulsion obtained by adding an emulsifier to enhance water dispersibility, and may also be a powder obtained by blending an excipient such as dextrin and spray drying the resulting mixture.

[0013] The menthol used in the present invention may be a synthetic or purified menthol product, or a menthol-containing substance such as a plant extract, and examples thereof include commercially available fragrances, essential oils, mint extracts, etc. containing l-menthol. More specific examples include peppermint oil, spearmint oil, and peppermint oil extracted by conventional methods from leaves of the genus Mentha in the Lamiaceae family. Menthol is preferably used as an emulsion obtained by adding an emulsifier to enhance water dispersibility, and may also be a powder obtained by blending an excipient such as dextrin and spray drying the resulting mixture.

[0014] The emulsion used in the present invention may be any emulsion obtained by emulsifying a mixed liquid containing the oil-soluble component 6-shogaol, limonene or menthol, an emulsifier, a sugar and water. The emulsifier is not particularly limited as long as it is a component having emulsifying ability, and examples thereof include polysaccharides such as gum acacia, gum ghatti, xanthan gum, and starch sodium octenylsuccinate, proteins or protein hydrolysates such as casein and soybean protein, lecithin, enzyme-treated lecithin, polyglycerol fatty acid esters having an HLB value of 10 to 20 or 12 to 18, and sucrose fatty acid esters, and two or more of these may be used together.Furthermore, examples of the carbohydrate include polysaccharides such as starch and dextrin, and polyols such as glycerin and reduced starch syrup. When the content of each oil-soluble component in the emulsion is 1 part by weight, the emulsifier is preferably 0.4 to 20 parts by weight, more preferably 0.5 to 15 parts by weight, and even more preferably 0.6 to 10 parts by weight, the carbohydrate is preferably 1 to 80 parts by weight, and more preferably 2 to 65 parts by weight, and the water is preferably 1 to 50 parts by weight, and more preferably 2 to 40 parts by weight. The emulsification treatment may be carried out using an emulsifying device such as a high-pressure homogenizer, a colloid mill, an ultrasonic emulsifier, a homomixer, or a homodisper, or two or more types of devices may be combined.

[0015] Another aspect of the present invention is a method for producing a food or beverage containing 6-shogaol, which includes a step of blending 6-shogaol and limonene and / or menthol with the food or beverage or its raw materials. The specific blend ratio of each component is such that, per 1 part by weight of 6-shogaol, the limonene content is preferably 0.5 to 95 parts by weight, more preferably 4 to 90 parts by weight, even more preferably 4.5 to 70 parts by weight, and most preferably 5 to 50 parts by weight. Furthermore, per 1 part by weight of 6-shogaol, the menthol content is preferably 0 to 30 parts by weight, more preferably 0.1 to 30 parts by weight, more preferably 0.2 to 20 parts by weight, even more preferably 0.3 to 10 parts by weight, and most preferably 9 parts by weight or less, in order to reduce bitterness. Furthermore, there are no particular limitations on the blending ratio when these components are used in combination, but for example, the menthol content is preferably 0.01 to 5 parts by weight, more preferably 0.015 to 4 parts by weight, even more preferably 0.02 to 3 parts by weight, and particularly preferably 0.025 to 2 parts by weight, per 1 part by weight of limonene. The production method of the present invention includes a step of blending limonene and / or menthol, and therefore can prepare foods and beverages containing 6-shogaol with reduced pungency, thereby eliminating the problem of pungency and enabling the production of a wide variety of foods and beverages that have the functionality unique to 6-shogaol.

[0016] Another aspect of the present invention is a food or beverage containing 6-shogaol. The food or beverage may be obtained by the aforementioned production method of the present invention and may be in any form, as long as it contains the aforementioned components. Examples of such food or beverage include beverages, seasonings, functional foods, and supplements. The beverage may be either an alcoholic or non-alcoholic beverage. Examples of alcoholic beverages include beer, beer-based beverages, chuhai, highballs, and gin. Examples of non-alcoholic beverages include non-alcoholic beer, sports drinks, tea-based beverages, carbonated drinks, and other soft drinks, as well as functional beverages and pharmaceutical and quasi-drug supplements. Examples of functional beverages include nutritional drinks, energy drinks, and jelly drinks. While the beverage may be in any form, functional beverages are particularly preferred. Examples of such foods include powdered foods, sheet foods, packaged foods, packaged beverages, retort pouch foods, capsule foods, tablet foods, and liquid foods. By adding limonene and / or menthol, it is possible to prepare foods and beverages containing 6-shogaol with reduced pungency, thereby solving the problem of pungency and providing a wide range of foods and beverages that have the functionality of 6-shogaol.

[0017] The 6-shogaol content in the food or drink of the present invention is not particularly limited, but is preferably 0.00001 to 5 wt %, more preferably 0.0005 to 1 wt %, and even more preferably 0.0001 to 0.5 wt %. For example, the 6-shogaol content per food or drink ingested daily is preferably 0.02 to 250 mg, more preferably 0.04 to 200 mg, even more preferably 0.08 to 100 mg, and particularly preferably 0.1 to 75 mg, so that the intake amount can be taken once a day or in divided doses about 2 to 5 times a day. [Example]

[0018] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified.

[0019] [Preparation 1] 4.5 g of tap water, 7 g of glycerin (food additive, Sakamoto Pharmaceutical Co., Ltd.), 5 g of PO-500 which is reduced water candy (Mitsubishi Corporation Life Sciences Ltd.), 1.3 g of SLP (registered trademark) White Lysol which is enzyme-decomposed lecithin (Tsujido Oil Co., Ltd.), 1.5 g of NIKKOL (registered trademark) Decaglyn 1-MVEXF PN which is polyglycerol fatty acid ester (Nikko Chemicals Co., Ltd.) were mixed, and then 0.7 g of orange oil (FUJIFILM Wako Pure Chemical Corporation) was added as a limonene raw material, and emulsification treatment (15,000 rpm, 2 minutes) was carried out using a homogenizer (Hiscotron NS-20, Microtech Nition Co., Ltd.) to obtain a limonene-containing product (Preparation 1, emulsion) which is an orange oil emulsion. As a result of measuring the limonene content of Preparation 1 under the following HPLC measurement conditions (limonene), it was 2.75%.

[0020] [Preparation 2] Treatment was carried out in the same manner as in Preparation 1 except that 0.7 g of bergamot oil (FUJIFILM Wako Pure Chemical Corporation) was used as the limonene raw material to obtain a limonene-containing product (Preparation 2, emulsion) which is a bergamot oil emulsion. As a result of measuring the limonene content of Preparation 2 under the following HPLC measurement conditions (limonene), it was 1.16%.

[0021] [Preparation 3] Treatment was carried out in the same manner as in Preparation 1 except that 0.7 g of peppermint oil (Ozone Naturals) was used as a menthol raw material instead of the limonene raw material to obtain a menthol-containing product (Preparation 3, emulsion) which is a peppermint oil emulsion. As a result of measuring the menthol content of Preparation 3 under the following HPLC measurement conditions (menthol), it was 1.49%.

[0022] <HPLC Measurement Conditions (Limonene)> · Detector: UV detector (210 nm) · Column: InertSustain C18 (inner diameter 4.6 mm, length 250 mm) · Mobile phase: 80% acetonitrile aqueous solution · Flow rate: 1.0 ml / min · Column temperature: 40 °C · Standard: D-Limonene (95.0%, FUJIFILM Wako Pure Chemical Corporation) was dissolved in acetonitrile to prepare a calibration curve.

[0023] <HPLC Measurement Conditions (Menthol)> · Detector: Differential refractive index detector · Column: InertSustain C18 (inner diameter 4.6 mm, length 250 mm) · Mobile phase: 60% methanol aqueous solution · Flow rate: 1.0 ml / min · Column temperature: 40 °C · Standard: l-Menthol (99.0%, Tokyo Chemical Industry Co., Ltd.) was dissolved in methanol to prepare a calibration curve.

[0024] [Test Example 1] Using a heated ginger extract (Ginger Extract NE, manufactured by Ikeda Sugar Industry Co., Ltd., emulsion) containing 0.64% 6-shogaol and 0.13% 6-gingerol and Preparation 1 containing 2.75% limonene, 50 g of each liquid sample of Examples 1-1 to 1-5 and Comparative Example 1 containing 6.4 ppm of 6-shogaol were prepared according to the formulations shown in Table 1. The 6-shogaol content, limonene content, and limonene / 6-shogaol ratio in each sample are shown in Table 1. [[ID=CO23]]

[0025] [Evaluation Test] Taking the spiciness of the sample in the comparative example as "10" and the non-spicy one as "1", the pungency intensity of the samples in each example was evaluated in 10 grades, and the results are shown in Table 1. [[ID=CO29]]

[0026]

Table 1

[0027] Compared to the spiciness of Comparative Example 1, which contained 6.4 ppm of pungent 6-shogaol, Examples 1-1 to 1-5, which contained 27.5 to 550 ppm of limonene and had a limonene / 6-shogaol ratio of 4.3 to 86, all had a reduced spiciness. This demonstrates that adding limonene to a liquid sample containing 6.4 ppm of pungent 6-shogaol can reduce the spiciness. Furthermore, Example 1-5, which contained 550 ppm of limonene, had a strong bitter taste. Furthermore, because the oil-soluble components added in the liquid samples of Examples 1-1 to 1-5 were emulsions, none of them were cloudy, and the oil-soluble components were well dispersed in a clear solution.

[0028] [Test Example 2] Using a heated ginger extract (Ginger Extract NE) containing 0.64% 6-shogaol and 0.13% 6-gingerol and Preparation 3 containing 1.16% menthol, 50 g of each liquid sample of Examples 2-1, 2-2, and Comparative Example 2 containing 6.4 ppm of 6-shogaol was prepared according to the formulations shown in Table 2. The 6-shogaol content, menthol content, and menthol / 6-shogaol ratio in each sample are shown in Table 2.

[0029] The pungency intensity of each sample was evaluated according to the above evaluation test, and the results are shown in Table 2.

[0030] [Table 2]

[0031] Compared to the spiciness of Comparative Example 2, which contained 6.4 ppm of 6-shogaol, which has a strong pungent taste, Examples 2-1 and 2-2, which contained 29.8 or 59.6 ppm of menthol and had a menthol / 6-shogaol ratio of 4.7 or 9.3, both had a lower pungent taste. This demonstrates that adding menthol to a liquid sample containing 6.4 ppm of 6-shogaol can reduce the spiciness. Furthermore, Example 2-2, which contained 59.6 ppm of menthol, had a strong bitter taste. Furthermore, because the oil-soluble components added in the liquid samples of Examples 2-1 to 2-2 were emulsions, none of them were cloudy, and the oil-soluble components were well dispersed in a clear solution.

[0032] [Test Example 3] A heated ginger extract containing 2.28% 6-shogaol and 0.90% 6-gingerol (Ginger Extract Powder E, manufactured by Ikeda Tohka Kogyo Co., Ltd., emulsified powder), Preparation 1 containing 2.75% limonene, Preparation 2 containing 1.16% limonene, and Preparation 3 containing 1.16% menthol were used to prepare 50 g of each liquid sample of Examples 3-1 to 3-4 and Comparative Example 3 containing 22.8 ppm of 6-shogaol in the formulations shown in Table 3. The 6-shogaol content, limonene content, menthol content, limonene / 6-shogaol ratio, and menthol / 6-shogaol ratio in each sample are shown in Table 3.

[0033] The pungency intensity of each sample was evaluated according to the above evaluation test, and the results are shown in Table 3.

[0034] [Table 3]

[0035] Compared to the pungency of Comparative Example 3, which contained 22.8 ppm of 6-shogaol, a strong pungency, Examples 3-1 and 3-3, which contained limonene derived from orange or bergamot, both had a lower pungency intensity. This demonstrates that adding limonene to a liquid sample containing 22.8 ppm of 6-shogaol can reduce pungency regardless of the limonene source. Furthermore, Examples 3-2 and 3-4, which contained menthol in combination, had an even lower pungency intensity than Examples 3-1 and 3-3, respectively. This demonstrates that combining menthol with limonene can further reduce pungency. Furthermore, because the oil-soluble components added in the liquid samples of Examples 3-1 to 3-4 were emulsions, none of them were cloudy, and the oil-soluble components were well dispersed in the clear solutions.

[0036] [Test Example 4] (carbonated drinks) Using a heated ginger extract (ginger extract powder E) containing 2.28% 6-shogaol and 0.90% 6-gingerol, Preparation 1 containing 2.75% limonene, and Preparation 3 containing 1.16% menthol, 50 g of each carbonated beverage of Examples 4-1, 4-2, and Comparative Example 4 containing 11.4 ppm of 6-shogaol was prepared with the formulations shown in Table 4. The 6-shogaol content, limonene content, menthol content, limonene / 6-shogaol ratio, and menthol / 6-shogaol ratio in each beverage are shown in Table 4.

[0037] The pungency intensity of each carbonated beverage was evaluated according to the above evaluation test, and the results are shown in Table 4.

[0038] [Table 4]

[0039] Compared to the spiciness of the carbonated beverage of Comparative Example 4, which contained 11.4 ppm of 6-shogaol, which has a strong pungent taste, the carbonated beverage of Example 4-1, which contained limonene, had a lower pungent intensity, demonstrating that adding limonene to a carbonated beverage containing 11.4 ppm of 6-shogaol can reduce the spiciness. Furthermore, the carbonated beverage of Example 4-2, which also contained menthol, had an even lower pungent intensity than Example 4-1, demonstrating that adding menthol to limonene can further reduce the spiciness of a carbonated beverage containing 11.4 ppm of 6-shogaol. Furthermore, because the oil-soluble components added in the carbonated beverages of Examples 4-1 and 4-2 were emulsions, none of them were cloudy, and the oil-soluble components were well dispersed in a clear solution.

[0040] [Preparation 4] 350 g of tap water, 90 g of Pinex #3 dextrin (Matsutani Chemical Industry Co., Ltd.), and 45 g of Instant Gum AA (Nexila Co., Ltd.) gum arabic were mixed, and 15 g of orange oil (limonene source) was added. The mixture was emulsified (40 MPa) using a high-pressure homogenizer (LAB1000, SMT Corporation). The mixture was then dried using a spray dryer (ADL311, Yamato Scientific Co., Ltd.) to obtain a limonene-containing orange oil emulsified powder (Preparation 4, emulsified powder). The limonene content of Preparation 4 was measured using the HPLC analysis conditions described above (limonene) and found to be 6.03%.

[0041] [Preparation 5] A bergamot oil emulsified powder containing limonene (Preparation 5, emulsified powder) was obtained in the same manner as Preparation 4, except that 15 g of bergamot oil was used as the limonene raw material. The limonene content of Preparation 5 was measured using the above HPLC measurement conditions (limonene) and was found to be 2.03%.

[0042] [Preparation 6] A menthol-containing substance (Preparation 6, emulsified powder) was obtained in the same manner as Preparation 4, except that 15 g of peppermint oil was used as the menthol raw material instead of the limonene raw material. The menthol content of Preparation 6 was measured using the HPLC measurement conditions (menthol) below, and was found to be 2.78%.

[0043] [Test Example 5] (tablet-type food) Heated ginger extract containing 2.28% 6-shogaol and 0.90% 6-gingerol, Preparation 4 containing 6.03% limonene, Preparation 5 containing 2.03% limonene, and Preparation 6 containing 2.78% menthol were mixed with the powders of Examples 5-1 and 5-2 or Comparative Example 5 containing 0.080% 6-shogaol in the formulations shown in Table 5, and the mixture was compressed into tablets to prepare 5g of each tablet-form food. The 6-shogaol content, limonene content, menthol content, limonene / 6-shogaol ratio, and menthol / 6-shogaol ratio in each food are shown in Table 5.

[0044] Approximately 1 g of each food was eaten, and the pungency intensity was evaluated according to the evaluation test described above. The results are shown in Table 5.

[0045] [Table 5]

[0046] Compared to the spiciness of the tablet-shaped food of Comparative Example 5, which contained 0.080% of the highly pungent 6-shogaol, the tablet-shaped food of Example 5-1 or 5-2, which contained limonene and menthol, had a lower spiciness intensity. This demonstrates that the spiciness can be reduced by adding limonene and menthol to a tablet-shaped food containing 0.080% 6-shogaol.

Claims

1. A method for reducing the pungency of a food or drink containing 6-shogaol, comprising blending limonene with the food or drink containing 6-shogaol.

2. The method for reducing pungency according to claim 1, further comprising blending menthol.

3. A method for reducing the pungency of a food or drink containing 6-shogaol, comprising blending 0.5 to 100 parts by weight of limonene or 0.1 to 30 parts by weight of menthol with 1 part by weight of 6-shogaol.

4. A method for reducing the pungency of a food or drink containing 6-shogaol, comprising blending 0.5 to 100 parts by weight of limonene and 0.1 to 30 parts by weight of menthol with respect to 1 part by weight of 6-shogaol.

5. The method for reducing pungency according to any one of claims 1 to 4, wherein the limonene and menthol to be blended are an emulsion.

6. A method for producing a food or drink containing 6-shogaol, comprising blending 0.5 to 100 parts by weight of limonene and 0 to 30 parts by weight of menthol with respect to 1 part by weight of 6-shogaol.

7. The method for producing a food or drink according to claim 6, wherein the limonene and menthol to be blended are in the form of an emulsion.

8. A food or drink containing 6-shogaol, which contains 0.5 to 100 parts by weight of limonene and 0 to 30 parts by weight of menthol per part by weight of 6-shogaol.

9. The food or drink according to claim 8, wherein the limonene and menthol in the food or drink are in the form of an emulsion.

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