Carbonated drinks, method for preparing flavoring compositions, and method for inhibiting foaming of carbonated drinks

Abstract

The present invention provides a carbonated beverage suppressed in spilling-out over during production or upon opening, a carbonated beverage flavor composition that suppresses spilling-out, and a method for suppressing spilling-out. The present invention relates to a carbonated beverage containing 1-160 ppm of a flavor component having a Log P of 2.8-8, a flavor composition containing a flavor component having a Log P of 2.8-8, and a method for suppressing bubbles of a carbonated beverage, the method comprising adjusting the content of a flavor component having a Log P of 2.8-8 in the carbonated beverage to 1-160 ppm.

Description

[Technical Field]

[0001] The present invention relates to a carbonated drink, a method for preparing a flavor composition, and a method for inhibiting foaming of a carbonated drink. [Background technology]

[0002] Carbonated drinks are popular on the market because they are often consumed for the unique sensation felt in the mouth by the carbon dioxide gas in the drink, and because they can be enjoyed as a refreshing and cool sensation. In addition, due to the recent diversification of consumer preferences, carbonated drinks containing flavorings and fruit juices are being offered in addition to plain carbonated drinks, and it is known that carbonated drinks have a stronger aroma than non-carbonated drinks. However, because carbonated drinks contain dissolved carbon dioxide gas in a supersaturated state, problems such as the carbonated drink spouting can occur when filling containers such as plastic bottles or when opened by consumers. Patent Document 1, for example, discloses a technology that classifies aroma components by LogP and controls their content ratios to effectively and stably prevent the carbonated drink from spouting. Patent Document 2 also discloses a technology that prevents the drink from spouting during filling by blending a polysaccharide with three or more sugars. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2019-165668 [Patent Document 2] Japanese Patent Application Laid-Open No. 2014-226073 Summary of the Invention [Problem to be solved by the invention]

[0004] However, the technology disclosed in Patent Document 1 is expressed in terms of the content ratio of hydrophobic and hydrophilic aroma components, and there are still issues to be addressed in that it is necessary to consider both the fragrance tone and foaming properties.Furthermore, the technology disclosed in Patent Document 2 does not focus on the foaming properties of the fragrance components themselves. [Means for solving the problem]

[0005] Therefore, the inventors have been actively researching ways to provide carbonated beverages that prevent the beverage from spilling over during production or when opening the bottle, and have focused on the effects of flavoring components on bubbles, as well as the physical properties of the flavoring components related to these effects, thereby completing the present invention. Specifically, the present invention provides a carbonated beverage containing 1 ppm to 160 ppm of a flavor component having a LogP of 2.8 to 8, and a flavor composition containing a flavor component having a LogP of 2.8 to 8, as well as a method for inhibiting foaming in a carbonated beverage, the method comprising the step of adjusting the content of the flavor component having a LogP of 2.8 to 8 in the carbonated beverage to 1 ppm to 160 ppm. [Effects of the Invention]

[0006] The present invention provides a carbonated beverage that is prevented from overflowing during production and when the bottle is opened, a flavoring composition for a carbonated beverage that prevents overflowing, and a technology that can prevent overflowing. DETAILED DESCRIPTION OF THE INVENTION

[0007] The present invention will be described below. The LogP of the fragrance ingredient used in the present invention can be calculated, for example, based on the United States Environmental Protection Agency version 4.11. Note that a larger LogP value indicates higher hydrophobicity. The fragrance component used in the present invention has a LogP of 2.8 to 8 as calculated by the above-mentioned "United States Environmental Protection Agency ver. 4.11," and preferably has a LogP of 2.8 to 6 in terms of solubility. Specific examples include benzyl benzoate, isoamyl benzoate, benzyl phenyl acetate, benzyl salicylate, octanol, nonanol, decanol, and menthyl 3-hydroxybutyrate. In terms of having little effect on the fragrance note, benzyl benzoate, menthyl 3-hydroxybutyrate, ethyl myristate, methyl myristate, and ethyl palmitate are preferred. These fragrance components may be used alone or in combination of two or more.

[0008] The content of the flavor component is 1 ppm to 160 ppm, preferably 2 ppm to 100 ppm, more preferably 3 ppm to 50 ppm, and even more preferably 4 ppm to 20 ppm, based on the carbonated beverage. By having the content of the flavor component within the above range, the foam-inhibiting effect of the carbonated beverage can be effectively obtained, and the effect on the flavor tone is small.

[0009] The carbonated beverage of the present invention may be, for example, a carbonated beverage containing only water, flavoring, and carbon dioxide, a cider beverage containing a sweetener and / or an acidulant, or a colored carbonated beverage, or any other beverage containing carbon dioxide. The carbonated beverage of the present invention may also be an alcohol-containing carbonated beverage. Examples of alcohol-containing carbonated beverages include happoshu (low-malt beer), beer-flavored alcoholic beverages, chuhai (Japanese shochu), and cocktails.

[0010] In the carbonated beverage of the present invention, flavors other than the flavor components may be common flavors such as natural flavors, synthetic flavors, and mixtures of natural and synthetic flavors, such as fruit flavors, yogurt flavors, ramune flavors, or mixtures thereof. Examples of fruit flavors include citrus fruits (orange, lemon, grapefruit, Satsuma mandarin, pomelo, Natsumikan, hassaku, lime, citron, yuzu, sweetie, sudachi, kabosu, kumquat, etc.), berries (raspberries, blackberries, loganberries, youngberries, boysenberries, tayberries, cloudberries, salmonberries, Arctic raspberries, mayberries, etc.; bilberries, such as blueberries, cranberries, and cowberries; currants, such as gooseberries, red currants, and black currants; mulberries, strawberries, wolfberries, and elderberries), pears (European pears, Japanese pears, Chinese pears, etc.), apples, grapes, pineapples, figs, melons, mangoes, pomegranates, passion fruit, lychees, bananas, peaches, watermelons, tomatoes, papayas, guavas, and loquats. These flavorings may be used alone or in combination of two or more. From the viewpoint of efficiently obtaining the foam-inhibiting effect in carbonated drinks, it is preferable to use natural citrus flavorings or flavorings that are abundant in citrus fruits.

[0011] Examples of the solvent contained in the fragrance composition of the present invention include ethanol, propylene glycol, triacetin, triethyl citrate, glycerin, etc. These solvents may be used alone or in combination of two or more.

[0012] Examples of sweeteners contained in carbonated drinks include high-fructose glucose syrup, sugar (including sucrose and granulated sugar), fructose, high-fructose syrup, glucose, oligosaccharides, lactose, honey, starch syrup, sugar alcohols, and high-intensity sweeteners. Examples of high-intensity sweeteners include aspartame, acesulfame potassium, xylitol, glycyrrhizin, disodium glycyrrhizinate, saccharin, saccharin calcium, saccharin sodium, sucralose, alitame, neotame, arabinose, licorice extract, xylose, stevia, thaumatin, swingle extract, rhamnose, and ribose. These sweeteners may be used alone or in combination of two or more.

[0013] Examples of acidulants contained in carbonated drinks include citric acid, lactic acid, malic acid, tartaric acid, adipic acid, glucono-delta-lactone, gluconic acid, succinic acid, glacial acetic acid, fumaric acid, phytic acid, phosphoric acid, and salts thereof. These acidulants may be used alone or in combination of two or more. It is preferable that the carbonated drink contains substantially no fruit juice, which allows the foaming suppression effect of the carbonated drink to be efficiently obtained.

[0014] The gas volume (carbon dioxide pressure) of a carbonated drink may be adjusted as appropriate depending on the purpose, but according to the present invention, foaming can be suppressed at a high gas volume of 3.0 to 5.0. However, this is not particularly limited, and the gas volume of a carbonated drink may be set to a low gas volume of 0.1 to 3.0, for example. The carbon dioxide gas can be injected using a known method. The gas volume in a carbonated beverage can be measured using a known method. For example, it can be measured using a commercially available measuring device (such as the GVA-500 gas volume measuring device manufactured by Kyoto Electronics Manufacturing Co., Ltd.). Gas volume refers to the volume of carbon dioxide dissolved in a carbonated drink relative to the total volume of the carbonated drink under standard conditions (1 atmosphere, 0°C).

[0015] In addition to flavorings, sweeteners, and acidulants, the carbonated beverage of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. These other ingredients can be blended as additives. Examples of such additives include colorants, antioxidants, seasonings, fortifiers such as vitamins and minerals, pH adjusters, emulsifiers, stabilizers, dietary fiber, and dextrin. These components may be used alone or in combination of two or more. It is expected that the present invention will effectively prevent carbonated beverages from spouting out when they are filled. [Example]

[0016] The present invention will be explained in more detail below by showing examples and comparative examples, but the present invention is not limited to these.

[0017] (Evaluation method) A funnel (150 mm diameter) was placed 5 mm above the opening of a 2 L measuring cylinder (height 490 mm, outer diameter 9 cm). 10 seconds after pouring 500 mL of sample into the funnel, the liquid was carefully poured at a rate of 10 L / min so that it fell to the center of the measuring cylinder, and the maximum height (maximum total height) reached before the foam disappeared was measured. The foaming rate was calculated from the results obtained using the following formula. Foaming rate (%) = (maximum total height when a single product with foam suppression effect is added) x 100 / (maximum total height without additives) As a criterion for judging the foam suppression effect, a foaming rate of 90% or less was determined to be effective. The following lemon flavor composition (Reference Product 1) was prepared. The formulation of Reference Product 1 is shown in Table 1.

[0018] [Table 1]

[0019] To commercially available plain strong carbonated water (gas volume 5.0) cooled to below 5°C, Reference Product 1 and various flavoring ingredients expected to have a foam-inhibiting effect were added so that the total amount was 0.1% of the total volume of the carbonated beverage to prepare the sample. Table 2 below shows the mass ratios of Reference Product 1 and the flavoring ingredients. The results in Table 2 below demonstrate that the flavor components added to the carbonated drinks in Examples 1 to 9 have a foam-inhibiting effect.

[0020] [Table 2]

[0021] Next, a fragrance composition (Reference Product 2) containing no water was prepared. The formulation of Reference Example 2 is shown in Table 3.

[0022] [Table 3]

[0023] To commercially available plain strong carbonated water (gas volume 5.0) cooled to below 5°C, Reference Product 2 and various flavoring ingredients expected to have a foam-inhibiting effect were added so that the total amount of the carbonated beverage was 0.1%. The mass proportions of Reference Product 2 and the flavoring ingredients are shown in Table 4 below. The foaming rate was calculated assuming Comparative Example 1 as 100%.

[0024] [Table 4]

[0025] A comparison of Comparative Example 3 and Example 10 in Table 4 showed that the fragrance ingredients with foam-inhibiting effects have a foam-inhibiting effect regardless of the ethanol content. It was also shown that the fragrance ingredients added in Examples 11 to 13 also have a foam-inhibiting effect.

[0026] Next, a commercially available carbonated beverage containing sweeteners and acidifiers (gas volume 2.8) cooled to below 5°C was added with Reference Product 1 and various flavoring ingredients expected to have a foam-inhibiting effect, so that the total amount was 0.1% of the total volume of the carbonated beverage. Table 5 below shows the mass ratios of Reference Product 1 and the flavoring ingredients. The results in Table 5 below demonstrate that the flavor components added to the carbonated drinks in Examples 14 to 21 have a foam-inhibiting effect.

[0027] [Table 5]

[0028] These results confirm that fragrance compounds with a LogP of less than 2.8 do not have a foam-inhibiting effect, but that adding fragrance compounds with a LogP of 2.8 or more and a LogP of 8 or less in the range of 1 ppm to 160 ppm can have a foam-inhibiting effect.

Claims

1. A method for suppressing foaming in carbonated beverages, comprising the step of adjusting the content of one or more flavoring components selected from benzyl benzoate, isoamyl benzoate, benzyl phenyl acetate, benzyl salicylate, octanol, nonanol, decanol, menthyl 3-hydroxybutyrate, ethyl myristate, methyl myristate, and ethyl palmitate in the carbonated beverage to be between 1 ppm and 160 ppm.

2. 2. The method according to claim 1, wherein the perfume ingredient is one or more selected from the group consisting of benzyl benzoate, menthyl 3-hydroxybutyrate, ethyl myristate, methyl myristate, and ethyl palmitate.

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