Carbonated drinks containing dyes

Abstract

To provide a novel technique capable of reducing the bitterness felt when drinking a carbonated drink containing a colorant. [Solution] A carbonated beverage containing a colorant that satisfies the following: (i) contains 1-phenylethyl acetate at a content of 5 ppb or more; (ii) contains 1-phenylethanol at a content of 1 ppb or more; or (iii) contains terpinen-4-ol at a content of 1 ppb or more.

Description

[Technical Field]

[0001] The present invention relates to carbonated drinks, and more particularly to carbonated drinks containing colorants. [Background technology]

[0002] Carbonated drinks, which contain dissolved carbon dioxide (carbonic acid gas), have long been popular and widely sold. Furthermore, some carbonated drinks are also known to be produced by adding pigments (coloring agents) for the purpose of brightening the appearance of the drinks (for example, Patent Document 1). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-213593 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a novel technique capable of reducing the bitterness felt when drinking a carbonated drink containing a colorant. [Means for solving the problem]

[0005] The inventors conducted research on carbonated beverages and found that increasing the carbon dioxide volume of a beverage makes it possible to perceive a bitter taste derived from the carbon dioxide, and that adding a coloring makes the bitterness even more pronounced. As a result of extensive research, the inventors have found that the bitterness felt when drinking can be reduced by adding a specified amount of 1-phenylethyl acetate, 1-phenylethanol or terpinen-4-ol.

[0006] The gist of the present invention is as follows. [1] A carbonated beverage containing a colorant that satisfies at least one of the following (i), (ii), and (iii): (i) Contains 1-phenylethyl acetate at a content of 5 ppb or more. (ii) Contains 1-phenylethanol at a content of 1 ppb or more. (iii) Contains terpinen-4-ol at a content of 1 ppb or more. [2] 2. The carbonated beverage of claim 1, having a carbon dioxide volume of 3.0 or more. [3] 3. The carbonated drink according to claim 1, which has a color difference (ΔE) of 10 to 60 relative to pure water. [4] 3. The carbonated drink according to claim 1, wherein the colorant is a fat-soluble colorant. [5] 5. The carbonated drink according to claim 4, wherein the fat-soluble pigment is a carotenoid pigment. [6] A method for suppressing the bitterness caused by a pigment in a carbonated beverage containing a pigment, comprising adding 1-phenylethyl acetate at a content of 5 ppb or more, adding 1-phenylethanol at a content of 1 ppb or more, or adding terpinen-4-ol at a content of 1 ppb or more. [Effects of the Invention]

[0007] According to the present invention, a novel technique can be provided that can reduce the bitterness felt when drinking a carbonated drink containing a colorant. DETAILED DESCRIPTION OF THE INVENTION

[0008] One embodiment of the present invention will be described in detail below. This embodiment relates to a carbonated beverage containing a colorant. The carbonated beverage of this embodiment contains 1-phenylethyl acetate, 1-phenylethanol, or terpinen-4-ol.

[0009] As used herein, a carbonated beverage refers to a beverage containing dissolved carbon dioxide (carbonate gas), as described above. The carbon dioxide gas volume of the carbonated beverage of this embodiment is preferably 3.0 or more, and more preferably 3.0 or more and 4.0 or less, because the bitterness-reducing effect can be further enhanced by applying the configuration of the present invention.

[0010] Here, carbon dioxide volume [vol] refers to the ratio of the volume of carbon dioxide dissolved in a carbonated beverage to the volume of the carbonated beverage at 1 atmosphere and 20°C. Carbon dioxide volume can be measured, for example, using a commercially available measuring device (Kyoto Electronics Manufacturing Co., Ltd. Gas Volume Measuring Device GVA-500A). Specifically, after the sample is cooled to 20°C, a gas pressure gauge is attached, the stopcock is opened once to release the gas (sniff), the stopcock is immediately closed, and the sample is shaken vigorously. The carbon dioxide volume can be obtained by calculating the value when the pressure becomes constant.

[0011] Furthermore, in this specification, the term "dye" refers to a compound or composition that imparts color to the appearance of an object (in this embodiment, a beverage) by absorbing or emitting visible light. In this embodiment, the pigment may be any pigment that can be used in food or beverages, and may be either a water-soluble pigment (a pigment that is more soluble in the water layer than in the oil layer) or a fat-soluble pigment (a pigment that is more soluble in the oil layer than in the water layer). Examples of water-soluble pigments include flavonoid pigments, iridoid pigments, and anthraquinone pigments. Examples of fat-soluble pigments include carotenoid pigments such as carotene pigments, lycopene pigments, marigold pigments, lutein pigments, astaxanthin pigments, and zeatin pigments, as well as curcumin pigments. The pigment-containing carbonated beverage of this embodiment may contain, for example, one or more of these pigments. Of these, since the bitterness suppression effect can be further achieved by applying the configuration of the present invention, it is preferable that the dye-containing carbonated beverage of this embodiment contains a fat-soluble dye, it is more preferable that it contains a carotenoid dye, and it is even more preferable that it contains one or more of lycopene dye, carotene dye, and marigold dye.

[0012] Furthermore, the carbonated drink of this embodiment preferably has a color difference (ΔE) of 10 to 60 relative to pure water, since the bitterness suppression effect can be further enhanced by applying the configuration of the present invention.

[0013] Color difference (ΔE) means the difference in color between an object and a control, quantified as a distance in color space. * a * b * It is calculated by the distance of the color coordinates in the color system. L * a * b * The color difference (ΔE) between beverages and pure water in the color system is * a * b * Each value of the color system is L * (b), a * (b), b * (b) and the L of the beverage * a * b * Each value of the color system is L * (c), a * (c), b * (c) If the value is used, it can be calculated using the following formula. ΔE={(L * (b)-L * (c)) 2 +(a * (b)-a * (c)) 2 +(b * (b)-b * (c)) 2} 1 / 2 where L * is the brightness of the color (0 to 100), a *is the position of the color between red and green (-128 to +128), b * is a parameterization of the color's position between yellow and blue (-128 to +128). Methods for quantifying color difference (ΔE) are well known to those skilled in the art, and can be measured using a commonly available spectrophotometer or colorimeter, such as the Spectrophotometer SE7700 (NIPPON DENSHOKU). Color difference (ΔE) can also be adjusted by adjusting the pigment content, for example, by increasing or decreasing the amount of pigment added to the beverage. When the beverage is a carbonated beverage, as in this embodiment, the carbon dioxide gas is removed by a conventional method before measurement.

[0014] The carbonated drink of this embodiment contains one or more of 1-phenylethyl acetate, 1-phenylethanol, and terpinen-4-ol in addition to the colorant, as described above. 1-Phenylethyl acetate (Styralyl acetate) is a compound classified as an aromatic ester, 1-phenylethanol (Styralyl alcohol) is a compound classified as an aromatic alcohol, and terpinen-4-ol (4-methyl-1-(propan-2-yl)cyclohex-3-en-1-ol) is a compound classified as a monoterpenoid alcohol.

[0015] In this embodiment, when 1-phenylethyl acetate is contained, its content can be 5 ppb or more. When 1-phenylethanol is contained, its content can be 1 ppb or more. When terpinen-4-ol is contained, its content can be 1 ppb or more. Furthermore, there are no particular upper limits on the content of 1-phenylethyl acetate, 1-phenylethanol, and terpinen-4-ol, but from the viewpoint of flavor design, the content is preferably 2000 ppb or less, and more preferably 1500 ppb or less, for each compound.

[0016] The method for adjusting the contents of 1-phenylethyl acetate, 1-phenylethanol, and terpinen-4-ol is not particularly limited, and may be, for example, by adjusting the amounts added during the beverage production process. Furthermore, the contents of 1-phenylethyl acetate, 1-phenylethanol, and terpinen-4-ol in the carbonated drink of this embodiment can be measured, for example, by gas chromatography-mass spectrometry, for example, according to the method described in the Examples.

[0017] The carbonated drink according to this embodiment may contain other ingredients within the range that allows the object of the present invention to be achieved, and is not particularly limited. For example, the carbonated beverage of this embodiment may contain fruit juice. In this specification, fruit juice refers to a liquid component obtained by crushing fruit, squeezing or straining the fruit, and removing the skin, seeds, etc. as necessary. The fruit juice according to this specification also includes concentrated versions of the liquid component and diluted reconstituted versions of these. Processed products containing fruit juice, such as fruit sauce, can also be used. Examples of fruits from which fruit juices are derived include citrus fruits, fruits of the Rosaceae family, grapes, pineapples, guavas, bananas, mangoes, acerola, lychees, papayas, passion fruit, blueberries, kiwifruit, melons, kiwifruit, currants, currants such as gooseberries, and fruits of the Ericaceae family, such as cranberries. Citrus fruits include oranges, Satsuma mandarins, grapefruits, lemons, limes, yuzu citrus, iyokan citrus, natsumikan citrus, hassaku citrus, ponkan citrus, shikuwasa citrus, and kabosu citrus. Examples of fruits from the Rosaceae family include apricots, strawberries, plums, cherries, plums, pears, Japanese pears, loquats, peaches, apples, prunes, raspberries, and blackberries. For example, the juice of one or more of these fruits may be selected and contained in the beverage of this embodiment.

[0018] Furthermore, when fruit juice is contained, the fruit juice content is not particularly limited and can be determined as appropriate by those skilled in the art. Fruit juice content is the relative concentration of juice obtained by squeezing the edible parts of fruit, etc., without any processing such as concentration (straight juice), when the Brix value or acidity is taken as 100%. Based on the JAS standard, Brix value refers to the reading of a sugar refractometer at a sample temperature (liquid temperature) of 20°C. Brix value can be measured using known methods and equipment. Acidity can also be expressed as the number of grams of organic acid contained in 100 g converted to citric acid (g anhydrous citric acid / 100 g). Acidity can also be measured using the method specified in the JAS acidity measurement method, specifically, the neutralization titration method (quantitative) using 0.1 mol / L sodium hydroxide standard solution as the alkaline solution. Whether the juice content is calculated based on Brix value or acidity is determined for each type of fruit according to the JAS standard. For example, grapefruit is calculated based on Brix value. When converting the fruit juice content based on the Brix value of the JAS standard, the Brix value of sugars, honey, etc. added to the fruit juice is excluded from the calculation.

[0019] In addition, other ingredients besides fruit juice include, for example, sweeteners such as sugars and high-intensity sweeteners, salt, antioxidants, acidulants, pH adjusters, flavorings, colorants, extracts, vitamins, amino acids, dietary fiber, and antifoaming agents. The sugar content, acidity, and pH of the carbonated drink of this embodiment are not particularly limited and can be appropriately determined by those skilled in the art. Furthermore, the carbonated beverage of this embodiment may be a beverage containing alcohol such as ethanol, or may be a beverage that contains substantially no alcohol (specifically, a beverage with an alcohol content of less than 1.0 volume / volume%).

[0020] The method for producing the carbonated beverage of this embodiment is not particularly limited, and can be produced by a person skilled in the art using conventional methods. For example, it can be produced by adding a coloring, 1-phenylethyl acetate (in an amount that results in a beverage containing 5 ppb or more), 1-phenylethanol (in an amount that results in a beverage containing 1 ppb or more), or terpinen-4-ol (in an amount that results in a beverage containing 1 ppb or more), and other ingredients that can be added as needed, to raw water, and then performing a process to dissolve carbon dioxide in the beverage. The method and order of adding the dye, 1-phenylethyl acetate, 1-phenylethanol, or terpinen-4-ol, and other ingredients added as needed are not particularly limited and can be determined appropriately by the researcher. The raw water may be water itself or a solution of the other ingredients contained therein. Furthermore, the dye, 1-phenylethyl acetate, 1-phenylethanol, or terpinen-4-ol may be blended alone or together with other ingredients, and are not particularly limited. The process for dissolving carbon dioxide is not particularly limited, and examples include a method in which water in which carbon dioxide has been dissolved is mixed with a solution to produce a carbonated beverage (post-mix method), and a method in which carbon dioxide is directly injected into a solution to dissolve it (pre-mix method).

[0021] The carbonated beverage of this embodiment can be a packaged beverage sealed in a container. The method of sealing the container is not particularly limited, and can be carried out, for example, according to a conventional method. The container may be appropriately selected from known containers used for carbonated drinks and is not particularly limited in material, shape, etc. Specific examples of the container include plastic containers such as glass bottles and PET bottles, and metal cans such as steel cans and aluminum cans.

[0022] As described above, according to this embodiment, the bitterness felt when drinking a carbonated drink containing a colorant can be reduced, which can contribute to improving the palatability of the drink. [Example]

[0023] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0024] [Reference Test 1] Carbon dioxide was dissolved in pure water by the post-mix method to obtain carbonated beverages of Reference Product 1 and Comparative Example 1. The carbon dioxide volume was adjusted to 2.5 for Reference Product 1 and 3.0 for Comparative Example 1. Furthermore, a lycopene pigment was added to pure water, and carbon dioxide was dissolved therein by the post-mix method (the carbon dioxide volume was adjusted to 3.0), to obtain a carbonated drink of Comparative Example 2.

[0025] <Measurement of color difference (ΔE) compared to pure water> The color difference of the beverage of Comparative Example 2 relative to pure water was measured using a Spectrophotometer SE7700 (NIPPON DENSHOKU Co., Ltd.) The color difference (ΔE) was measured in the same manner for other tests and reference tests described below.

[0026] <Sensory evaluation> The intensity of bitterness was evaluated by three panelists (carbonated beverage developers) according to the evaluation criteria shown in Table 1 below, relative to a control (reference product 1).

[0027] [Table 1]

[0028] The average scores are shown in Table 2.

[0029] [Table 2]

[0030] From Table 2, it can be seen that increasing the carbon dioxide volume makes the bitterness more noticeable, and that the inclusion of coloring further increases the intensity of the bitterness.

[0031] [Test 1] Lycopene pigment was added to pure water, and 1-phenylethyl acetate, 1-phenylethanol, or terpinen-4-ol was added at the concentrations shown in Tables 3, 4, or 5, and then carbon dioxide was dissolved using the post-mix method to obtain the beverages of the examples and comparative examples. The carbon dioxide volume of each beverage was adjusted to 3.0.

[0032] <Determination of the Contents of 1-Phenylethyl Acetate, 1-Phenylethanol, and Terpinen-4-ol in Beverages> The contents (ppb) of 1-phenylethyl acetate, 1-phenylethanol, and terpinen-4-ol in the beverages were measured under the following conditions. Note that the contents were also measured in the same manner in other tests and reference tests. 3g of each beverage to be analyzed and 0.9g of sodium chloride were placed in a 10ml vial, sealed, and introduced into a GC / MS using the 2-Step MVM (Multi-Volatile Method) method using a Gestell MPS. A calibration curve was prepared by the standard addition method, using cyclohexanol as the internal standard. [GC / MS analysis conditions] GC: Agilent Technologies 7890A MS: Agilent Technologies 5977B Collection tube (adsorbent): TenaxTA, Carbopack B / Carbopack X Column: Agilent Technologies DB-WAX 30m x 0.25mm, film thickness 0.25μm Injection Method: Solvent Vent Carrier gas: He Oven temperature: 40℃ (2 min) → 5℃ / min → 240℃ (10 min) MS conditions: SIM / scan mode Quantitative ions: styrallyl alcohol (CAS 98-85-1) m / z 107, styrallyl acetate (CAS 93-92-5) m / z 104, terpinen-4-ol (CAS 562-74-3) m / z 71, cyclohexanol (internal standard) (CAS 108-93-0) m / z 57

[0033] [Sensory evaluation] A sensory evaluation of the intensity of bitterness was carried out in the same manner as in the reference test. The control was Comparative Example 2. The results are shown in Tables 3, 4, and 5.

[0034] [Table 3]

[0035] [Table 4]

[0036] [Table 5]

[0037] As can be seen from Tables 3, 4 and 5, the beverages of the examples had a reduced bitterness that was felt when drunk.

[0038] [Test 2] Lycopene pigment was added to pure water, along with 1-phenylethyl acetate, 1-phenylethanol or terpinen-4-ol at the concentrations shown in Table 6, and carbon dioxide was then dissolved using the post-mix method to obtain the carbonated beverages of the examples and comparative examples. The gas volume of each beverage was adjusted to 3.0. The resulting beverage was subjected to a sensory evaluation of bitterness intensity in the same manner as in Test 1. Comparative Example 2 was used as a control. The results are shown in Table 6.

[0039] [Table 6]

[0040] As can be seen from Table 6, the carbonated drinks of the examples had a reduced bitterness that was felt when drunk.

[0041] [Reference Test 2] Cloudy grapefruit juice containing lycopene pigment was added to pure water in an amount to give a juice content of 20%, and carbon dioxide was then dissolved in the water by a post-mix method to obtain a carbonated beverage of Comparative Example 5. The gas volume was adjusted to the value shown in Table 7. The resulting carbonated beverages were subjected to a sensory evaluation of bitterness intensity in the same manner as in Reference Test 1. Standard product 1 was used as a control. The results are shown in Table 7.

[0042] [Table 7]

[0043] As can be seen from Table 7, the bitterness also increased in carbonated drinks containing fruit juice containing lycopene pigment.

[0044] [Test 3] Cloudy grapefruit juice containing the pigment lycopene was added to purified water in an amount to give a juice content of 20%, and 1-phenylethyl acetate, 1-phenylethanol, or terpinen-4-ol was added at the concentrations shown in Table 6. Carbon dioxide was then dissolved using the post-mix method to obtain the carbonated beverage of this example. The carbon dioxide volume was adjusted to 3.0. The resulting carbonated beverage of the example was subjected to a sensory evaluation of bitterness intensity in the same manner as in Test 1. Comparative Example 5 was used as a control. The results are shown in Table 8.

[0045] [Table 8]

[0046] As can be seen from Table 8, the carbonated drinks of the examples had a reduced bitterness that was felt when drunk.

[0047] [Reference Test 3] Carotene pigment or marigold pigment was added to pure water, and carbon dioxide was dissolved therein by the post-mix method to obtain the carbonated beverages of Comparative Examples 6 and 7. The carbon dioxide volume of each beverage is shown in Table 9. The resulting carbonated beverages were subjected to a sensory evaluation of bitterness intensity in the same manner as in Reference Test 1. Standard product 1 was used as a control. The results are shown in Table 9.

[0048] [Table 9]

[0049] [Test 4] The carotene pigment or marigold pigment was added to pure water, and carbon dioxide was dissolved in the water by the post-mix method to obtain the beverages of the examples. The carbon dioxide volume of each beverage was adjusted to 3.0. The resulting carbonated drinks were subjected to a sensory evaluation of bitterness intensity using the same method as in Test 1. The controls were a carbonated drink containing a carotene pigment (Comparative Example 6) and a carbonated drink containing a marigold pigment (Comparative Example 7). The results are shown in Tables 10 and 11.

[0050] [Table 10]

[0051] [Table 11]

[0052] As can be seen from Tables 10 and 11, the carbonated drinks of the examples had a reduced bitterness that was felt when drunk.

Claims

1. A carbonated beverage containing a colorant that satisfies at least one of the following (i), (ii), and (iii): (i) Contains 1-phenylethyl acetate at a content of 5 ppb or more. (ii) Contains 1-phenylethanol at a content of 1 ppb or more. (iii) Contains terpinen-4-ol in a content of 1 ppb or more.

2. The carbonated beverage according to claim 1, having a carbon dioxide volume of 3.0 or more.

3. 3. The carbonated beverage according to claim 1, wherein the color difference (ΔE) relative to pure water is 10 to 60.

4. The carbonated drink according to claim 1 or 2, wherein the colorant is a fat-soluble colorant.

5. The carbonated drink according to claim 4 , wherein the fat-soluble pigment is a carotenoid pigment.

6. A method for suppressing the bitterness caused by the coloring matter of a carbonated beverage containing a coloring matter, comprising adding 1-phenylethyl acetate at a content of 5 ppb or more, adding 1-phenylethanol at a content of 1 ppb or more, or adding terpinen-4-ol at a content of 1 ppb or more to the carbonated beverage.

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