Carbonated drinks

Abstract

To provide a carbonated beverage in which the tingling sensation of carbonation is reduced, and a refreshing citrus-like acidity and a smooth aftertaste are added or improved. [Solution] The above problem is solved by providing a carbonated beverage containing linalool and β-caryophyllene.

Description

[Technical Field]

[0001] This invention relates to carbonated beverages and the like. [Background technology]

[0002] Ready-to-drink (RTD) beverages, such as canned chu-hi (a type of Japanese alcoholic beverage), and non-alcoholic carbonated beverages that give consumers the sensation of drinking alcohol (such as chu-hi-flavored non-alcoholic beverages), also known as soft drinks, are popular with consumers because they offer a refreshing acidity and carbonation. Against this backdrop, technologies are being developed to improve the flavor and aroma of these carbonated beverages.

[0003] For example, Patent Document 1 discloses a carbonated beverage containing a sweetener and an acidulant, with an acidity of 0.01 to 0.03, a sweetness of 1 to 5, a sweet-to-acid ratio of 150 to 600, and a pH of 5.0 or less, which has improved bitterness and astringency derived from carbonation and an enhanced refreshing taste. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2022-105713 [Overview of the project] [Problems that the invention aims to solve]

[0005] However, in order to better meet consumer preferences, there is room for further improvement in the flavor and aroma of carbonated beverages as described above. In particular, there is room for improvement in reducing the tingling sensation of carbonation, and in adding and enhancing a refreshing citrus-like acidity and a smooth aftertaste. Ideally, it would be preferable to obtain a carbonated beverage that achieves improvements in all of these aspects.

[0006] Therefore, the present invention aims to provide a carbonated beverage in which the tingling sensation of carbonation is reduced, and which also has or is enhanced with a refreshing citrus-like acidity and a mild aftertaste. [Means for solving the problem]

[0007] To solve the above problems, the inventors diligently conducted research and discovered that by combining linalool and β-caryophyllene, both of which are aroma components, and incorporating them into carbonated beverages, the tingling sensation of carbonation is reduced, and a refreshing citrus-like acidity and a mild aftertaste are added or improved, thus completing the present invention.

[0008] In other words, the present invention is as follows <1> ~ <8> Includes embodiments. <1> A carbonated beverage containing linalool and β-caryophyllene. <2> The β-caryophyllene content is 200 mg / L or less. <1> The carbonated beverages listed. <3> The β-caryophyllene content is 1.0 mg / L or more. <1> or <2> The carbonated beverages listed. <4> The linalool content is 150 mg / L or less. <1> ~ <3> A carbonated beverage listed in any one of the following categories. <5> The linalool content is 1.5 mg / L or more. <1> ~ <4> A carbonated beverage listed in any one of the following categories. <6> Alcohol content is less than 1 v / v%, <1> ~ <5> A carbonated beverage listed in any one of the following categories. <7> It is a sugar-free beverage with a sugar content of less than 0.5 w / v%. <1> ~ <6> A carbonated beverage listed in any one of the following categories. <8> A method for reducing the tingling sensation of carbonation in a carbonated beverage, and further imparting or improving a refreshing citrus-like acidity and a mild aftertaste, characterized by containing linalool and β-caryophyllene in the carbonated beverage. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a carbonated beverage in which the tingling sensation of carbonic acid is reduced, and a citrus-like refreshing sourness and a mild aftertaste are further imparted or improved. MODE FOR CARRYING OUT THE INVENTION

[0010] The present invention will be described. The present invention is a carbonated beverage containing linalool and β-caryophyllene (hereinafter, this may also be referred to as "the carbonated beverage according to the present invention"). Hereinafter, the components and the like constituting the carbonated beverage according to the present invention will be described in detail.

[0011] The term "carbonated beverage" as used herein refers to a beverage that contains carbon dioxide gas (dissolved carbon dioxide), that is, an effervescent beverage. The carbonated beverage has a carbon dioxide gas pressure at 20°C measured by the method for 8 beer 8-3 gas pressure specified in the analysis method (official order) prescribed by the National Tax Agency of Japan of 0.5 kg / cm 2 (0.049 MPa) or higher is preferred, 1.0 kg / cm 2 or higher is more preferred, 1.5 kg / cm 2 or higher is more preferred, 1.8 kg / cm 2 or higher is even more preferred. In addition, from the viewpoint of the effects of the present invention and the like, the upper limit of the carbon dioxide gas pressure is 5.0 kg / cm 2 (0.49 MPa) or lower is more preferred, 4.5 kg / cm 2 or lower is more preferred, 4.0 kg / cm 2 or lower is more preferred, 3.5 kg / cm 2 or lower is more preferred, 3.0 kg / cm 2 or lower is more preferred, 2.5 kg / cm 2 or lower is even more preferred. This carbon dioxide gas may be derived from carbonated water to be used, or may be imparted through a carbonation (carbon dioxide gas injection) step or the like.

[0012] And the carbonated beverage according to the present invention contains linalool (Linalool: C 10 H 18ol, CAS No. 78-70-6), and also contains β-caryophyllene (β-Caryophyllene: C 15 H 24 , CAS No. 87-44-5). In the carbonated beverage according to the present invention, by containing linalool and β-caryophyllene in combination, the tingling sensation of carbonation is reduced, and further, a refreshing citrus-like (mainly citrus fruit-like) sour taste and the mellowness of the aftertaste are imparted or improved. Note that linalool is a compound represented by the following formula (1), and β-caryophyllene is a compound represented by the following formula (2).

[0013]

Chemical Formula

[0014]

Chemical Formula

[0015] The linalool content of the carbonated drink according to the present invention is preferably 1.0 mg / L or more, more preferably 1.5 mg / L or more, still more preferably 2.0 mg / L or more, still more preferably 2.5 mg / L or more, still more preferably 3.0 mg / L or more, still more preferably 3.5 mg / L or more, still more preferably 4.0 mg / L or more, still more preferably 4.5 mg / L or more, still more preferably 5.0 mg / L or more, still more preferably 5.5 mg / L or more, still more preferably 6.0 mg / L or more, still more preferably 6.5 mg / L or more, and even more preferably 7.0 mg / L or more. This is because the effects of the present invention obtained by combination with β-caryophyllene (in particular, the effect of imparting and improving citrus-like refreshing sourness and the effect of reducing the prickling sensation of carbonation) are more easily exhibited. The upper limit is preferably 200 mg / L or less, more preferably 150 mg / L or less, still more preferably 100 mg / L or less, still more preferably 80 mg / L or less, still more preferably 60 mg / L or less, still more preferably 50 mg / L or less, still more preferably 40 mg / L or less, still more preferably 30 mg / L or less, and even more preferably 20 mg / L or less. This is because it facilitates maintaining the high level of all the effects of the present invention and also maintaining a high flavor balance as a carbonated drink. Furthermore, the upper limit may be 15 mg / L or less, may be 10 mg / L or less, or may be 9.0 mg / L or less. For example, the linalool content is suitably 1.5 mg / L or more and 150 mg / L or less. This linalool content can be adjusted by using commercially available linalool (e.g., pure products, purified products, etc.) or linalool-containing raw materials (such as flavorings), and a plurality of these may be used in combination.

[0016] Furthermore, the amount of β-caryophyllene contained together with linalool in the carbonated beverage according to the present invention is preferably 0.5 mg / L or more, more preferably 1.0 mg / L or more, even more preferably 2.0 mg / L or more, even more preferably 3.0 mg / L or more, even more preferably 4.0 mg / L or more, even more preferably 5.0 mg / L or more, even more preferably 6.0 mg / L or more, even more preferably 7.0 mg / L or more, and even more preferably 8.0 mg / L or more. Moreover, it may be 10 mg / L or more, or even 12 mg / L or more. The upper limit is preferably 250 mg / L or less, more preferably 200 mg / L or less, even more preferably 150 mg / L or less, even more preferably 120 mg / L or less, even more preferably 100 mg / L or less, even more preferably 80 mg / L or less, even more preferably 60 mg / L or less, even more preferably 50 mg / L or less, even more preferably 40 mg / L or less, and even more preferably 30 mg / L or less, in order to maintain a high level of all the effects of the present invention and to easily maintain a high balance of flavor as a carbonated beverage. The β-caryophyllene content can also be adjusted by using commercially available β-caryophyllene (e.g., pure or refined products) or β-caryophyllene-containing raw materials (e.g., fragrances), and multiple such materials may be used in combination.

[0017] While not limited to the present invention, it is preferable that the ratio of β-caryophyllene content to linalool content (β-caryophyllene content (mg / L) / linalool content (mg / L)) in the carbonated beverage according to the present invention be between 0.1 and 15, as this makes it easier to exhibit the effects of the present invention. More preferably, the lower limit is 0.2 or higher, more preferably 0.3 or higher, more preferably 0.4 or higher, more preferably 0.5 or higher, more preferably 0.6 or higher, more preferably 0.7 or higher, more preferably 0.8 or higher, more preferably 0.9 or higher, more preferably 1.0 or higher, more preferably 1.1 or higher, and more preferably 1.2 or higher, especially from the viewpoint of flavor balance as a carbonated beverage. It may also be 1.4 or higher, more preferably greater than 2.0, and even more preferably 2.2 or higher. This upper limit is more preferably 10 or less, even 8.0 or less, even 6.0 or less, even 5.0 or less, even less than 4.0, even less than 3.5 or less, even less than 3.0 or less, even less than 2.5 or less, and even less than 2.3, particularly from the perspective of flavor balance as a carbonated beverage. It is also acceptable to set it to less than 2.0, even less than 1.8 or less, and even less than 1.5.

[0018] Here, the linalool content and β-caryophyllene content in the carbonated beverage according to the present invention can both be measured by appropriately diluting the sample and, for example, by gas chromatography-mass spectrometry (GC-MS).

[0019] The carbonated beverage according to the present invention may be an alcoholic beverage with an alcohol content of 1 v / v% or more, or it may be a non-alcoholic beverage with an alcohol content of less than 1 v / v%, more preferably less than 0.5 v / v%, more preferably less than 0.1 v / v%, more preferably less than 0.05 v / v%, or more preferably less than 0.01 v / v%, but it is more preferable to use a non-alcoholic beverage (non-alcoholic carbonated beverage) because it is easier to exhibit the effects of the present invention. Furthermore, it is also preferable to use an alcohol-flavored non-alcoholic carbonated beverage (a non-alcoholic carbonated beverage that allows the drinker to feel the sensation of drinking alcohol when consumed, that is, a non-alcoholic carbonated beverage intended to give the drinker the feeling of having consumed an alcoholic beverage) because it is easier to perceive the alcoholic taste, including a refreshing citrus-like acidity. Alternatively, it may be a non-alcoholic carbonated beverage that does not have an alcoholic taste.

[0020] In this invention, "alcoholic beverage" means a beverage with an alcohol content of 1 v / v% or more, such as alcoholic beverages as defined in the Liquor Tax Act (Act No. 6 of 1953) (for example, liqueurs, spirits, other sparkling alcoholic beverages, other brewed alcoholic beverages, etc. as defined in the Liquor Tax Act). On the other hand, in this invention, "non-alcoholic beverage" means a beverage with an alcohol content of less than 1 v / v% (this also includes those with a more limited upper limit). This "alcohol content (v / v%)" is a value measured based on the National Tax Agency's prescribed analytical method (Instruction) 3 Sake 3-4 Alcohol content (vibrating density meter method or gas chromatography analysis method) (the same applies hereinafter). In this invention, "alcohol" means ethanol (ethyl alcohol).

[0021] Furthermore, the carbonated beverage according to the present invention is more preferable if it is a non-beer-flavored beverage (non-beer-flavored carbonated beverage) because the effects of the present invention are more easily exhibited. Here, "non-beer-flavored beverages" refers to beverages other than beer-flavored beverages (carbonated beverages). "Beer-flavored beverages" refers to beverages that have a beer-like flavor, and examples include those classified as beer, sparkling alcoholic beverages, and other carbonated alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Law No. 6 of 1953). In addition, beer-flavored beverages can also include beverages with a beer-like flavor that do not belong to the carbonated alcoholic beverages under the Liquor Tax Act, as well as soft drinks (for example, non-alcoholic beer-flavored beverages).

[0022] The acidity of the carbonated beverage according to the present invention may be, for example, 0.05 g / 100 ml or more and 0.50 g / 100 ml or less. The lower limit may be 0.10 g / 100 ml or more. The upper limit is more preferably 0.40 g / 100 ml or less, even more preferably 0.30 g / 100 ml or less, and even more preferably 0.20 g / 100 ml or less, as it is particularly easy to impart or improve the smoothness of the aftertaste. The acidity of the carbonated beverage according to the present invention can be adjusted by including acidulants such as citric acid, malic acid, lactic acid, succinic acid, gluconic acid, tartaric acid, fumaric acid, acetic acid, phosphoric acid, or salts thereof, ascorbic acid (vitamin C), etc. In particular, it is preferable to adjust it by including citric acid, citrate, or phosphoric acid. This "acidity" refers to the acidity in terms of citric acid (the value of acidity converted to the equivalent amount of citric acid), and is a value determined by the method specified in the Japanese Agricultural Standards for Fruit Beverages (Ministry of Agriculture, Forestry and Fisheries Notification No. 489, February 24, 2016). Specifically, it can be calculated by titrating the beverage (carbonated beverage) with a sodium hydroxide solution (0.1 mol / L) and using the "titration volume (ml)" of sodium hydroxide solution required in the neutralization titration, the "volume (ml)" of the beverage used in the titration, and a constant "0.0064" (the weight (g) of citric acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide solution).

[0023] Furthermore, the carbonated beverage according to the present invention may contain sugars, but from the viewpoint of the effects of the present invention, it is more preferable that it be a sugar-free beverage with a sugar content of less than 0.5 w / v%. Moreover, this sugar content may be less than 0.3 w / v%, and even less than 0.1 w / v%. Furthermore, "sugars" in this context refers to monosaccharides or disaccharides that are not sugar alcohols. Specifically, this includes glucose, fructose, galactose, sucrose, maltose, lactose, and liquid sugars such as high-fructose corn syrup. As an example, one or more selected from these are shown.

[0024] Furthermore, the carbonated beverage according to the present invention may use fruit-derived ingredients (fruit juice, fruit peel, fruit extract, etc.) as raw materials, and may, for example, be a carbonated beverage containing fruit juice. Alternatively, it may be a carbonated beverage that substantially does not contain fruit juice (fruit juice-free carbonated beverage) or a carbonated beverage that substantially does not contain fruit-derived ingredients.

[0025] The carbonated beverage according to the present invention may be a carbonated beverage containing a flavoring agent. A flavoring agent is an additive added during the manufacturing or processing of food to impart or enhance a predetermined aroma, and examples include, but are not limited to, alcoholic beverage-like flavors (e.g., chuhai-like flavors). Furthermore, this flavoring agent may include the aforementioned linalool or β-caryophyllene.

[0026] In addition, the carbonated beverage according to the present invention may optionally contain other salts (such as sodium chloride and potassium chloride), sugar alcohols (such as xylitol and erythritol), high-intensity sweeteners (such as acesulfame K, sucralose, neotame, sodium saccharin, and stevia), colorants (such as caramel color, gardenia color, and carotene color), seasonings (such as amino acids), antioxidants (such as vitamin E), pH adjusters (such as sodium carbonate and sodium bicarbonate), emulsifiers, dietary fiber, etc., as long as they do not significantly affect the effects of the present invention.

[0027] The method for producing a carbonated beverage according to the present invention comprises at least the steps of: adding linalool; adding β-caryophyllene; and adding (dissolving, adding) carbon dioxide. Other steps may follow conventional methods in beverage production and are not particularly limited. Furthermore, the steps may be set to the ranges described above for the above components, for example, a step to set the linalool content to 1.5 mg / L or more and 150 mg / L or less, or a step to set the β-caryophyllene content to 1.0 mg / L or more and 200 mg / L or less. Note that each of the above steps may be performed together in one step, or at least one of each step may be divided into two or more steps. For example, a method is exemplified in which linalool, β-caryophyllene, acidulant, flavoring, carbonated water, etc., as needed are mixed with pure water as a base, and filtration, sterilization, etc., are performed as necessary to produce a carbonated beverage product.

[0028] Furthermore, the method for producing a carbonated beverage according to the present invention may further include, if necessary, steps to adjust the alcohol content (for example, a step to adjust the alcohol content to less than 1 v / v%, a step to maintain the alcohol content substantially at 0 v / v%), a step to adjust the carbon dioxide pressure, a step to adjust the acidity, a step to include other raw materials, a step to adjust the ratio of linalool content to β-caryophyllene content within the aforementioned range, and so on. These steps may also be performed together in one step, or at least one of each step may be divided into two or more steps.

[0029] The carbonated beverage according to the present invention is preferably a packaged beverage in which the product obtained as described above is filled into a metal container (such as an aluminum container or a steel container), a PET bottle, a glass container, a paper container, etc. The method for producing the carbonated beverage according to the present invention may include a packaging step to produce such a packaged beverage. By producing a packaged beverage in this way, it is easier to suppress deterioration of flavor and other properties over time, and convenience in distribution and sales is further enhanced.

[0030] The carbonated beverage according to the present invention, having the above-described configuration, has reduced carbonation tingling sensation and is further enhanced with a refreshing citrus-like acidity and a smooth aftertaste. In addition, it can also be an alcohol-flavored carbonated beverage with an alcoholic taste, even though the alcohol content is less than 1 v / v%.

[0031] Furthermore, the present invention can also be described as providing a method for reducing the tingling sensation of carbonation in a carbonated beverage, and for imparting or improving a refreshing citrus-like acidity and a mild aftertaste, characterized by containing linalool and β-caryophyllene in the carbonated beverage.

[0032] The following describes embodiments of the present invention, but the present invention is not limited to the following embodiments, and various modifications are possible within the technical concept of the present invention. [Examples]

[0033] Using pure water as a base, a predetermined amount of acidulant (anhydrous citric acid) is added and mixed, and if necessary, linalool and / or β-caryophyllene is added and mixed. Carbonated water is then added and mixed to produce a carbon dioxide gas pressure of 2.2 kg / cm² at 20°C. 2 Sugar-free carbonated beverage samples (Samples 1-13) were prepared, with an alcohol content of 0v / v%, and acidity (acidity in terms of citric acid), linalool content, and β-caryophyllene content as listed in the upper section of Table 1 below.

[0034] Then, six trained panelists with sensory discrimination abilities compared and evaluated each sample based on the following evaluation criteria, assessing the tingling sensation of carbonation, the refreshing citrus-like acidity, the smoothness of the aftertaste, and the overall evaluation.

[0035] [Evaluation Criteria] Regarding the tingling sensation of carbonation, a five-point scale from 1 to 5 was used as shown below. Samples 2 to 11 were evaluated comparatively on this five-point scale, with Sample 1 receiving a score of 5. Sample 13 was evaluated comparatively on this five-point scale, except that it was evaluated on this five-point scale, with Sample 12 receiving a score of 5. On the other hand, for the refreshing citrus-like acidity and mild aftertaste, a five-point scale from 1 to 5 was used, as shown below. Samples 2 to 11 were each given a score of 1 in comparison to Sample 1, and each sample was comparatively evaluated on this five-point scale for each evaluation item. Sample 13 was also comparatively evaluated in the same manner as above, except that it was compared to Sample 12, which was also given a score of 1 in comparison to Sample 12. <Sensory Evaluation Indicators> 1 point: I don't feel it at all. 2 points: Slightly noticeable 3 points: Feel 4 points: I feel it strongly. 5 points: I feel it very strongly.

[0036] Furthermore, for the overall evaluation (such as the balance of flavor as a carbonated beverage), each sample was given an absolute evaluation on a 5-point scale from 1 to 5, as shown below. <Sensory Evaluation Indicators> 1 point: Very poor 2 points: inferior 3 points: Moderation 4 points: Excellent 5 points: Excellent

[0037] The results of this sensory evaluation (average evaluation of 6 panelists) are shown in the lower part of Table 1 below. These results indicate that by including linalool and β-caryophyllene in the composition of a carbonated beverage, the tingling sensation of carbonation is reduced, and a refreshing citrus-like acidity and a smoother aftertaste are added or improved. Furthermore, the overall evaluation as a carbonated beverage also exceeds a certain level.

[0038] Table 1

Claims

1. A carbonated beverage containing linalool and β-caryophyllene.

2. The carbonated beverage according to claim 1, wherein the β-caryophyllene content is 200 mg / L or less.

3. The carbonated beverage according to claim 1 or 2, wherein the β-caryophyllene content is 1.0 mg / L or more.

4. The carbonated beverage according to claim 1 or 2, wherein the linalool content is 150 mg / L or less.

5. The carbonated beverage according to claim 1 or 2, wherein the linalool content is 1.5 mg / L or more.

6. A carbonated beverage according to claim 1 or 2, wherein the alcohol content is less than 1 v / v%.

7. The carbonated beverage according to claim 1 or 2, wherein the sugar content is less than 0.5 w / v%.

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