Carbonated drinks

Abstract

We offer a novel carbonated beverage that provides a cooling sensation in the throat when swallowed. [Solution] A carbonated beverage containing phenylacetic acid and tartaric acid, which may further contain citric acid, wherein the ratio of tartaric acid content to the total content of tartaric acid and citric acid is 18% or more.

Description

Technical Field

[0001] The present invention relates to carbonated beverages.

Background Art

[0002] Recently, various food and beverage products having various flavors and scents have been sold to meet the preferences of consumers. In addition, beverages that can provide a stimulating sensation in addition to taste and scent have also been developed. As one example, for instance, a beverage that can provide a cooling sensation, which is a kind of stimulation, when consumed has been proposed (for example, Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] One object of the present invention is to provide a novel carbonated beverage that can provide a cooling sensation in the throat when swallowed.

Means for Solving the Problems

[0005] The inventor conceived of constituting a novel carbonated beverage that can provide a cooling sensation in the throat when swallowed. As a result of intensive research, the inventor found that by including phenylacetic acid and tartaric acid in a carbonated beverage, a cooling sensation can be provided in the throat when swallowed. The inventor further found that in the carbonated beverage containing phenylacetic acid and tartaric acid, by making the ratio of the content of tartaric acid to the total content of tartaric acid and citric acid (which may also be contained) a predetermined value or more, the cooling sensation felt in the throat when swallowed can be enhanced.

[0006] In this specification, the cool sensation felt in the throat when swallowing refers to the sensation of coldness felt in the pharynx or throat when swallowing a beverage, and is a stimulus distinct from the cool sensation felt in the oral cavity when a beverage is held in the mouth. Such a sensation can be obtained when a cold receptor, which is a type of sensory point in the throat, is stimulated. Drinkers whose throat cold receptors are stimulated may experience an impression that can be described, for example, as "a refreshing feeling in the throat."

[0007] The gist of this invention is as follows: [1] It contains phenylacetic acid and tartaric acid, It may also contain citric acid. A carbonated beverage in which the proportion of tartaric acid to the total content of tartaric acid and citric acid is 18% or more. [2] A carbonated beverage [1] having a phenylacetic acid content of 0.005 ppm or more and 10 ppm or less. [3] A carbonated beverage as described in [1] or [2], having an acidity of 0.1 g / 100 ml or more and 0.5 g / 100 ml or less. [4] A carbonated beverage with an alcohol content of 0% or more and 9v / v% or less, as described in any one of [1] to [3]. [5] A carbonated beverage described in any one of [1] to [4], having an extract content of 0.2g / 100ml or more and 5g / 100ml or less. [6] This includes adding phenylacetic acid and tartaric acid to carbonated beverages. The carbonated beverage may contain citric acid. A method for imparting a cooling sensation to a carbonated beverage, wherein the carbonated beverage contains tartaric acid in such a way that the ratio of tartaric acid content to the total content of tartaric acid and citric acid is 18% or more. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide a novel carbonated beverage that allows the consumer to feel a cooling sensation in their throat when drinking and swallowing. [Modes for carrying out the invention]

[0009] One embodiment of the present invention will be described in detail below.

[0010] This embodiment relates to a carbonated beverage that provides a cooling sensation in the throat when consumed and swallowed. The beverage of this embodiment only needs to provide a cooling sensation in the throat when consumed and swallowed; it may also provide a cooling sensation in other parts of the body, such as the oral cavity.

[0011] In this specification, a carbonated beverage refers to a beverage in which carbon dioxide (carbon dioxide gas) is dissolved. The gas volume of the beverage in this embodiment is not particularly limited and can be set as appropriate by those skilled in the art, but it is preferably 1.0 GV or more, more preferably 1.5 GV or more, and even more preferably 2.0 GV or more, as it makes the cooling sensation in the throat more easily felt. Furthermore, the gas volume is preferably 4.0 GV or less, and more preferably 3.5 GV or less, as it makes the cooling sensation in the throat more easily felt. In this specification, gas volume (gas pressure) (GV) refers to the ratio of the volume of dissolved carbon dioxide gas to the volume of beverage in a bottled carbonated beverage at 1 atmosphere and 20°C. The carbon dioxide gas volume can be obtained by first bringing the sample to 20°C, attaching a gas pressure gauge, opening a stopcock to release the gas (snifting), immediately closing the stopcock, shaking vigorously, and recording the value when the pressure becomes constant.

[0012] The carbonated beverage of this embodiment contains phenylacetic acid and tartaric acid. Phenylacetic acid is an aromatic carboxylic acid having an acetate group bonded to a benzene ring. In the carbonated beverage of this embodiment, the content of phenylacetic acid is not particularly limited and can be appropriately set by those skilled in the art, but it is preferably 0.005 ppm or more, and more preferably 0.01 ppm or more, in order to enhance the cooling sensation felt in the throat. Furthermore, from the viewpoint of improving the taste of the carbonated beverage, the content of phenylacetic acid is preferably 10 ppm or less, more preferably 5 ppm or less, and even more preferably 2.5 ppm or less.

[0013] The phenylacetic acid content can be calculated from the beverage's raw materials, or it can be obtained, for example, by gas chromatography-mass spectrometry (GC-MS).

[0014] Tartaric acid (2,3-Dihydroxybutanedioic acid) is a type of organic acid. In this embodiment, the content of tartaric acid is not particularly limited and can be appropriately determined by those skilled in the art. For example, the content of tartaric acid can be 0.025 g / 100 ml or more, preferably 0.028 g / 100 ml or more, more preferably 0.03 g / 100 ml or more, even more preferably 0.035 g / 100 ml or more, even more preferably 0.04 g / 100 ml or more, 0.06 g / 100 ml or more, 0.08 g / 100 ml or more, 0.1 g / 100 ml or more, and even more preferably 0.13 g / 100 ml or more. It can also be 0.6 g / 100 ml or less, preferably 0.5 g / 100 ml or less, more preferably 0.4 g / 100 ml or less, and even more preferably 0.35 g / 100 ml or less. Furthermore, the carbonated beverage of this embodiment either does not contain or contains citric acid (2-hydroxypropane-1,2,3-tricarboxylic acid), which is a type of organic acid similar to tartaric acid. From the viewpoint of improving the taste of the carbonated beverage, it is preferable to contain citric acid. In this embodiment, the amount of citric acid that is included is not particularly limited and can be appropriately set by those skilled in the art, for example, it can be 0.01 g / 100 ml or more and 0.7 g / 100 ml or less. On the one hand, since the carbonated beverage of this embodiment can enhance the cool feeling felt in the throat when swallowed, the ratio of the content of tartaric acid to the total content of tartaric acid and citric acid, which may also be contained, is preferably 18% or more (more preferably 20% or more), and is preferably less than 100% from the viewpoint of improving the taste as a carbonated beverage. The contents of tartaric acid and citric acid can be calculated from the raw materials, and can also be quantified by, for example, liquid chromatography (HPLC).

[0015] In addition, the carbonated beverage of this embodiment preferably has an acidity of 0.1 g / 100 ml or more and 0.5 g / 100 ml or less because it is easier to feel the enhancement of the cool feeling in the throat. In this specification, the acidity refers to the number of grams [anhydrous citric acid g / 100 ml] when the amount of organic acid contained in 100 ml of the beverage is converted to citric acid. The citric acid acidity of the beverage can be measured by the method defined in the acidity measurement method of the JAS standard, specifically, by the neutral titration method (quantitative formula) using 0.1 mol / L sodium hydroxide standard solution as an alkaline solution. Since the beverage of this embodiment is a carbonated beverage, carbon dioxide gas is removed by a conventional method before being used for the measurement of citric acid acidity, and then used for the measurement.

[0016] In this embodiment, in addition to carbon dioxide gas, phenylacetic acid, and tartaric acid, other components can be appropriately included in the beverage as needed within the range that can solve the problems of the present invention. Other components that may be contained in the carbonated beverage of this embodiment include, for example, in addition to the above-mentioned citric acid and water, sweeteners such as saccharides and high-intensity sweeteners, acidulants, fruit juices, flavors, vitamins, colorants, antioxidants, emulsifiers, preservatives, salts, seasonings, extracts, pH adjusters, quality stabilizers, thickeners, and other components usually blended in beverages. In addition, for the carbonated beverage of this embodiment, the sweetness, pH, etc. can be appropriately set by those skilled in the art and are not particularly limited.

[0017] The carbonated beverage of the present embodiment may be an alcoholic beverage containing alcohol such as ethanol, or may be a so-called non-alcoholic beverage with an alcohol concentration of less than 1% by volume, which is a non-alcoholic beverage under the Liquor Tax Law. Alcoholic beverages are usually produced by blending alcohol (base liquor) as an alcohol source with water. The base liquor is not particularly limited, and for example, distilled liquor can be mentioned. Examples of distilled liquor include gin, whiskey, brandy, shochu, spirits, and brewing alcohol, and for example, one or more of these can be contained in the carbonated beverage of the present embodiment. The alcohol content (v / v% (volume%)) of the carbonated beverage of the present embodiment is not particularly limited and can be appropriately set by those skilled in the art. However, in order to more easily feel the enhanced cool feeling in the throat, it is preferably 0 or more and 9 v / v% or less. The alcohol content can be measured, for example, by the method described in the National Tax Agency's Prescribed Analytical Method (National Tax Agency Ordinance No. 6 of 2007, revised on June 22, 2007).

[0018] In addition, in the carbonated beverage of the present embodiment, in order to more easily feel the enhanced cool feeling in the throat, the extract content is preferably 0.2 g / 100 ml or more, and similarly, in order to more easily feel the enhanced cool feeling in the throat, the extract content is preferably 5 g / 100 ml or less. In this specification, the extract content means the number of grams of non-volatile components contained in 100 cubic centimeters of the original volume at a temperature of 15 degrees (Article 3 of the Liquor Tax Law). The measurement and calculation of the extract content can be performed, for example, based on the National Tax Agency's Prescribed Analytical Method of Japan (National Tax Agency Ordinance No. 1 of 1961, revised National Tax Agency Ordinance No. 6 of 2007).

[0019] The carbonated beverage of the present embodiment can be produced, for example, by mixing raw material water, phenylacetic acid, tartaric acid, and other components added as necessary, and dissolving carbon dioxide in the obtained mixed solution. The order of addition is not particularly limited and can be determined as appropriate by those skilled in the art. The raw water mentioned above may be water itself, or a solution of other components it contains. Phenylacetic acid and tartaric acid may be added individually, or as a mixture with other components.

[0020] Furthermore, there are no particular limitations on the method of dissolving carbon dioxide in the mixture. For example, one method is to mix drinking water that already has carbon dioxide dissolved in it with the mixture to make a carbonated beverage (post-mix method), or to directly inject carbon dioxide into the mixture 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 in the container is not particularly limited and can be carried out, for example, according to conventional methods. As for the container, any known container used for packaged beverages can be appropriately selected and used, and there are no particular limitations on the material or shape. Specific examples of containers include metal cans such as steel cans and aluminum cans, transparent or translucent bottles, and transparent or translucent plastic containers such as PET bottles.

[0022] In this embodiment of the carbonated beverage, a cooling sensation can be felt in the throat when drinking and swallowing. Therefore, it is possible to contribute to providing a more palatable beverage. [Examples]

[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] [Test 1] Phenylacetic acid and tartaric acid in the amounts shown in Table 1 were added to a beverage base liquid prepared by mixing deionized water and brewing alcohol, and carbon dioxide was dissolved to obtain the carbonated beverage of the example with a gas volume (GV) of 2.3 GV (acidity: 0.2 g / 100 ml, alcohol content (alc.): 5 v / v%, extract content: 0.3 g / 100 ml). The carbonated beverages of the obtained examples were subjected to sensory evaluation by 10 trained panelists with discriminative abilities using the following 7-point scale (higher scores indicate a stronger feeling of coolness). 70 ml samples were provided at 10°C for evaluation. Comparative Example 1-1, a carbonated beverage prepared in the same manner except without the addition of phenylacetic acid, was used as a control. The results are shown in Table 1. 1 point: The cooling sensation felt in the throat is significantly weaker than in the control group. Points 2: The cooling sensation felt in the throat is much weaker compared to the control group. 3 points: The cooling sensation felt in the throat is weaker than the control group. 4 points: The cooling sensation felt in the throat is slightly weaker than the control product. 5 points: The intensity of the cooling sensation felt in the throat is equivalent to that of the control. 6 points: The cooling sensation felt in the throat is slightly stronger than the control group. 7 points: The cooling sensation felt in the throat is stronger than the control group.

[0025] Furthermore, sensory evaluations were similarly conducted on beverages prepared by adding citric acid or lactic acid instead of tartaric acid. These results are also shown in Table 1.

[0026] [Table 1]

[0027] Table 1 shows that when the carbonated beverages in the examples are swallowed, a cooling sensation can be felt in the throat.

[0028] [Exam 2] The carbonated beverages for the examples and comparative examples were prepared in the same manner as in Test 1, except that tartaric acid and / or citric acid were added in the amounts shown in Table 2 below, and the acidity was set to 0.3 g / 100 ml. Sensory evaluations similar to those in Test 1 were performed on the carbonated beverages of the prepared examples and comparative examples. The control was the carbonated beverage of Comparative Example 4-1, which was prepared in the same manner as the carbonated beverage of Comparative Example 4-2, except that phenylacetic acid was not added (cooling sensation in the throat: 5 points). The results are shown in Table 2.

[0029] [Table 2]

[0030] Table 2 shows that when the carbonated beverages in the examples are swallowed, a cooling sensation can be felt in the throat.

[0031] [Exam 3] The carbonated beverages for the examples and comparative examples were prepared in the same manner as the carbonated beverage in Example 4-2 of Test 2, except that the alcohol content, gas volume, or extract content was adjusted to the values ​​in Table 3. The extract content was adjusted using fructose-glucose syrup. The carbonated beverages prepared in the examples were subjected to the same sensory evaluation as in Test 1. The control was the carbonated beverage of Comparative Example 4-1 (cooling sensation in the throat: 5 points). The results are shown in Table 3.

[0032] [Table 3]

[0033] Table 3 shows that when the carbonated beverage in the example is swallowed, a cooling sensation can be felt in the throat.

Claims

1. It contains phenylacetic acid and tartaric acid, It may also contain citric acid. A carbonated beverage in which the proportion of tartaric acid to the total content of tartaric acid and citric acid is 18% or more.

2. The carbonated beverage according to claim 1, wherein the phenylacetic acid content is 0.005 ppm or more and 10 ppm or less.

3. A carbonated beverage according to claim 1 or 2, wherein the acidity is 0.1 g / 100 ml or more and 0.5 g / 100 ml or less.

4. A carbonated beverage according to claim 1 or 2, wherein the alcohol content is 0 to 9 v / v%.

5. A carbonated beverage according to claim 1 or 2, wherein the extract content is 0.2 g / 100 ml or more and 5 g / 100 ml or less.

6. This includes adding phenylacetic acid and tartaric acid to carbonated beverages. The carbonated beverage may contain citric acid. A method for imparting a cooling sensation to a carbonated beverage, wherein the carbonated beverage contains tartaric acid in such a way that the ratio of tartaric acid content to the total content of tartaric acid and citric acid is 18% or more.

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