Carbonation enhancer

Abstract

To provide a carbonic acid stimulation enhancer.SOLUTION: The present invention provides a carbonic acid stimulation enhancer composed of 3-p-menthen-7-al, a carbonic acid stimulation enhancing composition containing 3-p-menthen-7-al as an active ingredient, and a carbonic acid stimulation enhancing method for consumer goods that includes adding the carbonic acid stimulation enhancer or the carbonic acid stimulation enhancing composition to consumer goods, wherein, it is preferable that the carbonic acid stimulation enhancer or the carbonic acid stimulation enhancing composition is added to consumer goods so as to have a 3-p-menthen-7-al concentration of 0.1ppt to 1 ppb, where the consumer goods are carbonated beverages.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to carbonic acid enhancers. [Background technology]

[0002] Carbonated drinks have been a staple in the beverage market for a long time, enriching the daily lives of people around the world and being enjoyed for many years. Particularly during the hot summer months or when sweating after exercise, carbonated drinks are not only enjoyed for the purpose of rehydrating and replenishing sugar, but are also highly popular for the unique, refreshing fizzy sensation felt in the mouth and throat when ingested.

[0003] Carbonated drinks have this unique fizzy sensation (referred to herein as the "carbonated sensation") that is not found in other soft drinks, and this influences their palatability.

[0004] However, there have been problems with this method, such as the need to keep the gas pressure low during filling due to sterilization conditions, a decrease in gas pressure due to the gas permeability of the container during storage, and rapid degassing of carbon dioxide gas when the bottle is opened, making it difficult to fully maintain the "carbonated stimulation" required for carbonated beverages.

[0005] Regarding carbonated beverages, the following have been proposed: a method for producing carbonated beverages in which taste qualities such as stimulating effect, creaminess, and richness are improved by adding 0.5 to 5% by mass of a starch hydrolysate with a DE of 6 to 30 to the carbonated beverage (Patent Document 1); a carbonated beverage in which the carbon dioxide pressure is set relatively high for a formulation containing a large amount of plant ingredients such as fruit juice, and a high-intensity sweetener is further blended in a specific ratio, resulting in a carbonated beverage with a rich flavor derived from the plant ingredients and a refreshing stimulating effect from the carbon dioxide (Patent Document 2); a method for enhancing or maintaining the carbonation sensation of a carbonated beverage by adding spilanthol or a plant extract or plant essential oil containing spilanthol to the carbonated beverage (Patent Document 3); a method for increasing the fine, fine effervescence and improving the palatability of a product by adding two or more components selected from Swertia japonica extract, ginger extract, and rum ether to the carbonated beverage (Patent Document 4); a method for enhancing the carbonation sensation of a carbonated beverage by adding hydroxy acid esters (Patent Document 5); and a method for making the foam feel creamier when drinking by adding a δ-lactone (Patent Document 6). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2002-330735 [Patent Document 2] Republished Publication No. 2002 / 067702 [Patent Document 3] Japanese Patent Application Laid-Open No. 2006-166870 [Patent Document 4] Japanese Patent Application Laid-Open No. 2005-13167 [Patent Document 5] Japanese Patent Application Laid-Open No. 2013-94129 [Patent Document 6] Japanese Patent Application Laid-Open No. 2012-50396 Summary of the Invention [Problem to be solved by the invention]

[0007] However, adding a pungent component alone to a carbonated beverage not only enhances the carbonation sensation but also imparts a pungent taste, while other methods result in an increase in the richness and creaminess of the bubbles rather than an increase in the carbonation sensation, and thus a refreshing and sufficient enhancement effect of the carbonation sensation cannot be obtained.

[0008] An object of the present invention is to provide a carbonic acid stimulation enhancer capable of enhancing the carbonic acid stimulation sensation. [Means for solving the problem]

[0009] The present inventors have conducted extensive research to solve the above problems and have found that 3-p-menthen-7-al is useful for enhancing carbonic acid stimulation.

[0010] Thus, a brief summary of representative inventions among those disclosed in this application is as follows. [1] A carbonic acid stimulation enhancer consisting of 3-p-menthen-7-al. [2] A carbonic acid stimulation enhancing composition containing 3-p-menthen-7-al as an active ingredient. [3] A method for enhancing the carbonation stimulation of a consumer product, comprising the step of adding the carbonation stimulation enhancer according to [1] or the carbonation stimulation enhancing composition according to [2] to the consumer product. [4] The method for enhancing carbonation stimulation of a consumer good according to [3], wherein in the step, the carbonation stimulation enhancer or the carbonation stimulation composition is added to the consumer good so that the concentration of 3-p-menthen-7-al is in the range of 0.1 ppt to 1 ppb, based on the total mass of the consumer good. [5] The method for enhancing carbonation stimulation according to [3], wherein the consumer product is a carbonated beverage. [Effects of the Invention]

[0011] According to the present invention, a carbonic acid stimulation enhancer capable of enhancing the carbonic acid stimulation sensation can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described in more detail below with reference to specific examples. In this specification, the symbol "to" indicates a range including a lower limit and an upper limit, and concentrations (ppt, ppb, ppm, etc.) and % indicate mass concentrations and mass %, respectively, unless otherwise specified. Concentrations are final concentrations unless otherwise specified.

[0013] [Carbonation enhancer] A carbonic acid stimulation enhancer according to one embodiment of the present invention (sometimes referred to as the present carbonic acid stimulation enhancer in this specification) comprises 3-p-menthen-7-al (3-p-menthen-7-al, also known as 4-(propan-2-yl)cyclohex-3-ene-1-carbaldehyde, CAS number: 27841-22-1) represented by the following formula (1):

[0014] [ka] 3-p-Menthen-7-al can be obtained by any method known to those skilled in the art, for example, by purchasing it as a food flavoring compound or reagent, extracting it from natural products, or synthesizing it according to a conventional method (for example, the method described in Japanese Patent Publication No. 4-76660).

[0015] 3-p-Menthen-7-al (sometimes referred to as "the compound in question" in this specification) is a compound that has been identified as one of the components contained in cumin seeds and kiwifruit, and is known to be usable as an active ingredient in citrus-like flavor enhancers (Patent No. 6348555). However, it was not known that it could enhance the pleasant carbonic acid stimulation sensation caused by carbon dioxide gas.

[0016] The carbonation stimulus enhancer of the present invention is added to various consumer goods, such as foods, beverages, and oral compositions, which give off a carbonation sensation, to enhance the sensation of carbonation, as will be shown in the Examples below. For example, the carbonation stimulus enhancer prevents a decrease in the sensation of carbonation even when the gas pressure must be kept low during filling, when the gas pressure decreases due to the gas permeability of the container during storage, or when carbon dioxide gas is rapidly released upon opening, thereby ensuring that the palatability of the carbonated beverage is sufficiently maintained even after opening. In this specification, the enhancement of the sensation of carbonation stimulus is sometimes referred to as "carbonation stimulus enhancement."

[0017] The carbonic acid stimulation enhancer of the present invention consists solely of the present compound, and based on the common knowledge of a person skilled in the art, it is sufficient if the compound essentially consists solely of the present compound. For example, the presence of impurities remaining when the present compound is purchased as a reagent is not a problem as long as it does not affect the carbonic acid stimulation enhancer.

[0018] The concentration of the compound of the present invention in various consumer goods to which the carbonic acid stimulus enhancer of the present invention has been added can be determined arbitrarily depending on the flavor of the consumer goods and the degree of the desired effect, and can be, for example, in the range of 0.1 ppt to 1 ppb, and preferably in the range of 1 ppt to 100 ppt.

[0019] [Carbonated Stimulation Enhancement Composition] A carbonic acid stimulation enhancing composition according to one embodiment of the present invention contains 3-p-menthen-7-al (hereinafter sometimes referred to as "the compound of the present invention") represented by the following formula (1) as an active ingredient.

[0020] [ka]

[0021] As will be shown in the Examples below, the carbonation stimulation enhancing composition of the present invention is added to various consumer goods, such as foods and beverages that give off a carbonation sensation, or oral compositions, to enhance the carbonation sensation. For example, even when the gas pressure must be kept low during filling, when the gas pressure decreases due to the gas permeability of the container during storage, or when the carbonation sensation decreases due to rapid degassing of carbon dioxide gas upon opening, the carbonation stimulation is prevented from decreasing, and the functionality and palatability inherently required of carbonated beverages as thirst-quenching beverages are fully maintained even after opening.

[0022] The carbonation stimulus enhancing composition of the present invention may consist solely of the present compound, or may contain other ingredients as long as it contains a predetermined amount of the present compound as an active ingredient. That is, the present compound (which may contain other ingredients such as a solvent) obtained by any method known to those skilled in the art, such as purchasing it as a food flavoring compound or reagent, extracting it from a natural product, or synthesizing it according to a standard method, can be used as the carbonation stimulus enhancing composition as is, or added to a solvent or another carbonation stimulus enhancing composition to form a carbonation stimulus enhancing composition. Furthermore, when the carbonation stimulus enhancing composition of the present invention contains a solvent (or dispersion medium) and / or other aroma components as ingredients other than the present compound, the carbonation stimulus enhancing composition itself can also be used as a flavor composition.

[0023] The concentration of the present compound in the carbonation stimulation enhancing composition, particularly when the carbonation stimulation enhancing composition contains a flavor-imparting component other than the present compound and its solvent or dispersant, can be determined arbitrarily depending on the intended use and aroma characteristics of the carbonation stimulation enhancing composition, as described above. The concentration can be adjusted to enhance the carbonation stimulation sensation. For example, the concentration can be in the range of 100 ppt to 1%, preferably 1 ppb to 0.1%, and more preferably 10 ppb to 100 ppm, based on the total mass of the carbonation stimulation enhancing composition. More specifically, the lower limit can be 100 ppt, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, or 0.1%, and the upper limit can be 1%, 0.1%, 100 ppm, 10 ppm, 1 ppm, 100 ppb, 10 ppb, or 1 ppb, and can be any combination of these lower and upper limits, but is not limited thereto. Although it depends on the formulation of the carbonation stimulation enhancing composition and the flavor of the consumer goods to which it is added, when the concentration of the present compound in the carbonation stimulation enhancing composition is 100 ppt to 1%, the carbonation stimulation enhancing effect can be obtained without the scent derived from the present compound being excessively prominent. Depending on the carbonation stimulation enhancing composition and the flavor tone of the product to which it is added, the present compound may be added at a concentration outside the range of 100 ppt to 1%.

[0024] Specific examples of optional ingredients that may be contained in the carbonic acid stimulation enhancing composition in addition to the compound, i.e., that may be used in combination with the compound, include various flavor compounds, flavor compositions, oil-soluble colorants, vitamins, functional substances, fish extracts, meat extracts, animal and plant extracts, yeast extracts, animal and plant proteins, animal and plant protein hydrolysates, starch, dextrin, sugars, amino acids, nucleic acids, organic acids, solvents, etc. Examples include natural essential oils, natural flavors, and synthetic flavors described in "Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Flavors) Part II: Food Flavors, published January 14, 2000," "Survey on the Actual Use of Food Flavoring Compounds in Japan" (2000 Ministry of Health, Labor and Welfare Research Report, Japan Flavor and Flavor Manufacturers Association, published March 2001), and "Synthetic Flavors: Chemistry and Product Knowledge" (revised and expanded edition published December 20, 2016, edited by the Synthetic Flavor Editorial Committee, Chemical Daily Co., Ltd.).

[0025] Examples of such compounds or components include various synthetic flavors, natural flavors, natural essential oils, citrus oils, plant extracts, and the like, such as the natural essential oils, citrus essential oils, natural flavors, and synthetic flavors described in "Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II Food Flavors, pp. 88-131, published January 14, 2000."

[0026] As described above, the carbonic acid stimulation enhancing composition of the present invention can be prepared by adding the compound of the present invention to an appropriate solvent or dispersion medium by a known method, and the form of the carbonic acid stimulation enhancing composition of the present invention is preferably a solution in which the compound of the present invention and other components are dissolved in a water-soluble or oil-soluble solvent, an emulsion preparation, a powder preparation, or other solid preparation (such as solid fat), etc. There are no particular restrictions on the type of solvent or dispersion medium used, but the following can be used, for example.

[0027] Examples of water-soluble solvents include ethanol, methanol, acetone, tetrahydrofuran, acetonitrile, 2-propanol, methyl ethyl ketone, glycerin, ethylene glycol, propylene glycol, dipropylene glycol, hexyl glycol, benzyl benzoate, triethyl citrate, and diethyl phthalate. Of these, ethanol and propylene glycol are particularly preferred when used in foods and beverages. Examples of oil-soluble solvents include vegetable oils and fats, animal oils and fats, refined oils and fats (e.g., processed oils and fats such as medium-chain fatty acid triglycerides, and short-chain fatty acid triglycerides such as triacetin and tripropionin), hercolin, various essential oils, and triethyl citrate.

[0028] In addition, to prepare an emulsion preparation, the present compound can be emulsified with a water-soluble solvent and an emulsifier.The emulsification method of the present compound is not particularly limited, and various emulsifiers that have been conventionally used in foods and beverages, such as fatty acid monoglycerides, fatty acid diglycerides, fatty acid triglycerides, propylene glycol fatty acid esters, sucrose fatty acid esters, polyglycerin fatty acid esters, lecithin, modified starch, sorbitan fatty acid esters, Quillaja extract, gum arabic, tragacanth gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein, Quillaja saponin, sodium caseinate, etc. can be used to emulsify using a homomixer, colloid mill, rotating disk homogenizer, high-pressure homogenizer, etc., to obtain an emulsion with excellent stability. The amount of these emulsifiers used is not strictly limited and can vary over a wide range depending on the type of emulsifier used, but is usually within the range of about 0.01 to about 100 parts by mass, preferably about 0.1 to about 50 parts by mass, per part by mass of the compound of the present invention. Furthermore, to stabilize the emulsion, the aqueous solvent solution may contain, in addition to water, one or a mixture of two or more polyhydric alcohols such as glycerin, propylene glycol, sorbitol, maltitol, sucrose, glucose, trehalose, sugar solution, and reduced starch syrup.

[0029] The emulsion thus obtained can be dried, if desired, to form a powder formulation. During powdering, sugars such as gum arabic, trehalose, dextrin, sugar, lactose, glucose, starch syrup, and reduced starch syrup can be added as needed. The amounts of these can be selected appropriately depending on the desired properties of the powder formulation.

[0030] [Method of manufacturing the carbonic acid stimulation enhancing composition] A method for producing a carbonation stimulus boosting composition according to one embodiment of the present invention comprises adding the present compound to any composition that can be added to various consumer goods. Examples of compositions that can be added to various consumer goods include compositions containing one or more selected from solvents, antioxidants, colorants, and other additives that can be added to foods, beverages, fragrances, cosmetics, and health and hygiene products, and representative examples include flavor-imparting compositions such as fragrance compositions. Furthermore, in another aspect of the present invention, the present compound can be added to another carbonation stimulus boosting composition to produce the carbonation stimulus boosting composition of the present invention.

[0031] The carbonic acid stimulation enhancing composition of the present invention produced as described above can be used in the production of various consumer goods such as foods and beverages, fragrances and cosmetics, and health and hygiene products as an additive composition for these goods.

[0032] [Consumer goods] A consumer product according to one embodiment of the present invention (hereinafter sometimes referred to as "the consumer product") is a consumer product containing a predetermined amount of the present carbonation enhancer or the present carbonation enhancer composition. As an example will be shown in the examples below, the present consumer product contains an effective amount of the present carbonation enhancer consisting of the present compound or the present carbonation enhancer composition containing the present compound as an active ingredient, and therefore the carbonation stimulation is enhanced compared to when the present compound is not added. More specifically, the present consumer product has a stronger carbonation sensation due to the addition of the present carbonation enhancer or the present carbonation enhancer composition, and for example, at least one of a stronger sensation of throat stimulation, a smooth feeling in the throat, and a stronger refreshing sensation is felt.

[0033] The amount of the present carbonation enhancer or the present carbonation enhancer composition added to the present consumer goods can be determined arbitrarily depending on the degree of carbonation enhancement effect of the present compound and / or the flavor of the consumer goods themselves. However, the concentration of the present compound contained in the present consumer goods is preferably within the range of 0.1 ppt to 1 ppb based on the total mass of the consumer goods. More specifically, the range can be any combination of the lower limit of 0.1 ppt, 1 ppt, 10 ppt, or 100 ppt and the upper limit of 1 ppb, 100 ppt, 10 ppt, or 1 ppt, but is not limited to these.

[0034] [Method for enhancing carbonation stimulation in consumer goods] The carbonation stimulation of consumer goods can be enhanced by adding the present carbonation stimulation enhancer or the present carbonation stimulation enhancer composition to various consumer goods such as foods and beverages, fragrances and cosmetics, health and hygiene products, etc. The timing of adding the present carbonation stimulation enhancer or the present carbonation stimulation enhancer composition to various consumer goods is arbitrary, and the carbonation stimulation enhancer may be added to various consumer goods such as foods and beverages, fragrances and cosmetics, health and hygiene products, etc., by itself, or may be added to various consumer goods together with one or more other flavoring compositions (e.g., one or more selected from water-soluble flavor compositions, emulsified flavor compositions, any flavor compound, and natural essential oils (e.g., flavor compounds described in the aforementioned "Japan Patent Office Gazette, Collection of Well-Known and Commonly Used Techniques (Fragrances) Part II Food Flavors," "Survey on the Actual Use of Food Flavoring Compounds in Japan," and "Synthetic Flavors: Chemistry and Product Knowledge")).

[0035] There are no particular limitations on the consumer goods to which the present carbon dioxide stimulation enhancer or the present carbon dioxide stimulation enhancing composition can be added, but suitable examples include those that can be taken in the oral cavity to give a feeling of carbon dioxide stimulation, such as various beverages that contain or generate carbon dioxide in the oral cavity (examples include various carbonated non-alcoholic beverages and carbonated alcoholic beverages, and these may be collectively referred to as carbonated beverages in this specification), various confectioneries, and oral compositions that contain or generate carbon dioxide in the oral cavity, but are not limited to these.

[0036] Carbonated non-alcoholic beverages are not particularly limited as long as they contain carbon dioxide, and examples include cola carbonated beverages, clear carbonated beverages, fruit juice carbonated beverages, fruit-colored carbonated beverages, non-alcoholic carbonated beverages, dairy carbonated beverages, carbonated water, other carbonated beverages, and energy drinks. Specific examples include cider, lemon soda, lemon-lime soda, ramune, orange soda, grape soda, apple soda, cola, guarana, ginger ale, tonic water, cream soda, energy drinks, non-alcoholic beer, non-alcoholic chuhai, and non-alcoholic sparkling wine.

[0037] Examples of carbonated alcoholic beverages include beers such as beer, happoshu, and third beer, liqueurs such as chuhai, champagne, sparkling wine, and fruit alcoholic beverages such as cider.

[0038] Examples of oral compositions include various preparations for oral care such as mouthwash and toothpaste.

[0039] From the viewpoint of further enhancing the carbonic acid stimulation enhancing effect, other known compounds having a carbonic acid stimulation enhancing effect (hereinafter, sometimes referred to as other carbonic acid stimulation enhancers) may be used in combination. As a specific example, it is preferable to use one or more compounds selected from undecatrienes, undecatetraenes, warming substances, cooling substances, naringin dihydrochalcone, and neohesperidin dihydrochalcone in combination with the present compound and add them to consumer goods that give the sensation of carbonic acid stimulation. The concentration at which the compounds are added to carbonated beverages varies depending on the compound group, and specific examples include undecatrienes or undecatetraenes at 0.01 ppt to 1 ppb, and preferably 0.1 ppt to 100 ppt; warming substances at 10 ppb to 100 ppm, and preferably 50 ppb to 50 ppm; cooling substances at 10 ppb to 50 ppm, and preferably 50 ppb to 20 ppm; naringin dihydrochalcone at 1 ppb to 500 ppm, and preferably 10 ppb to 1 ppm; and neohesperidin dihydrochalcone at 1 ppb to 500 ppm, and preferably 10 ppb to 1 ppm.

[0040] Examples of the undecatrienes and undecatetraenes include 6,8,10-undecatrien-2-one, 6,8,10-undecatrien-3-one, 6,8,10-undecatrien-4-one, 6,8,10-undecatrien-3-ol, 6,8,10-undecatrien-4-ol, 1,3,5-undecatriene and 1,3,5,7-undecatetraene.

[0041] Examples of the warming substance include capsicum extract, pepper extract, ginger extract, Japanese pepper extract, jambu oleoresin, chili pepper oleoresin, ginger oleoresin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether, nonanoic acid vanillylamide, piperine, sanshool, hydroxysanshool, sanshoamide, spilanthol, gingerol, shogaol, and zingerone.

[0042] Examples of the cooling sensation substance include peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthone, isomenthone, menthyl 3-hydroxybutyrate, monomenthyl succinate, pulegol, isopulegol, carvone, cineole, camphor, eugenol, borneol, ethyl 3-(p-menthane-3-carboxamide)acetate, N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide, 3-(l-menthoxy)propane-1,2-diol, p-menthane-3,8-diol, and 1-menthyl-3-hydroxybutyrate. [Example]

[0043] The present invention will be explained in more detail below with reference to examples, although the present invention is not limited to these examples.

[0044] [Example 1] 3-p-Menthen-7-al (the present compound) was synthesized according to the method described in Japanese Patent Publication No. 4-76660, and then diluted with propylene glycol to a desired concentration as needed to prepare a solution. These can be used as the present carbonic acid stimulation enhancer (the synthesized product) or the present carbonic acid stimulation enhancing composition (the diluted product) (Product 1 of the present invention).

[0045] In addition, 13 kg of high fructose corn syrup (Bx75°), 0.14 kg of citric acid (crystals), and 0.04 kg of trisodium citrate were dissolved in ion-exchanged water to make a total of 100 L, which was used as a carbonated beverage concentrate.

[0046] The present invention product 1 was added to carbonated beverage concentrate so that the concentration of the present compound was 0.1 ppt, 1 ppt, 10 ppt, 100 ppt, or 1 ppb, respectively, and carbon dioxide gas was then injected into the prepared solution, and the gas pressure inside the can was increased to 2.0 kg / cm. 2 The temperature was set at 40°C, and the can was sealed with a can seamer (sealing machine). After the temperature at the center of the can reached 65°C in hot water, the can was sterilized by maintaining the temperature at 65°C for 10 minutes, and then cooled with cold water to obtain carbonated beverages, designated Products 1-1 to 1-5 of the present invention.

[0047] A carbonated beverage was also prepared in the same manner as Invention Products 1-1 to 1-5, except that Invention Product 1 was added to a carbonated beverage concentrate so that the concentration of the present compound was 0.01 ppt, and designated Comparative Product 1-1. A carbonated beverage was also prepared in the same manner as Invention Products 1-1 to 1-5, except that Invention Product 1 was added to a carbonated beverage concentrate so that the concentration of the present compound was 10 ppb, and designated Comparative Product 1-2.

[0048] In addition, a carbonated beverage was obtained in the same manner as in Invention Products 1-1 to 1-5, except that Invention Product 1 was not added to the carbonated beverage concentrate, and designated Control Product 1-1 (carbonated beverage without the compound of the present invention added).

[0049] Furthermore, Product 1 of the present invention was added to carbonated beverage concentrates so that the concentrations of the present compound were 0.1 ppt, 1 ppt, 10 ppt, 100 ppt, or 1 ppb, respectively, and carbon dioxide gas was injected into the prepared solutions, and the gas pressure inside the can was increased to 3.0 kg / cm. 2The temperature was set to 65°C, and the can was sealed with a can seamer (sealing machine). After the temperature at the center of the can reached 65°C in hot water, the can was sterilized by maintaining the temperature at 65°C for 10 minutes, and then cooled with cold water to obtain carbonated beverages, designated Products 1-6 to 10 of the present invention.

[0050] A carbonated beverage was also prepared in the same manner as Invention Products 1-6 to 1-10, except that Invention Product 1 was added to a carbonated beverage concentrate so that the concentration of the compound in question was 0.01 ppt, and designated Comparative Product 1-3. A carbonated beverage was also prepared in the same manner as Invention Products 1-6 to 1-10, except that Invention Product 1 was added to a carbonated beverage concentrate so that the concentration of the compound in question was 10 ppb, and designated Comparative Product 1-4.

[0051] In addition, a control carbonated beverage was obtained in the same manner as in Invention Products 1-6 to 10, except that Invention Product 1 was not added to the carbonated beverage concentrate, and designated as Control Product 1-2 (carbonated beverage without the compound of the present invention added).

[0052] Ten experienced panelists with 10 or more years of experience conducted a sensory evaluation of the carbonation sensation of Invention Products 1-1 to 1-10 and Comparative Products 1-1 to 1-4. The evaluation was based on the carbonation sensation, with Invention Products 1-1 to 1-5 and Comparative Products 1-1 to 1-2 evaluated on a 7-point scale, with Control Product 1-1 being rated as no change (4 points), and Invention Products 1-6 to 1-10 and Comparative Products 1-3 to 1-4 evaluated on a 7-point scale, with Control Product 1-2 being rated as no change (4 points). The average evaluation scores and representative comments of the 10 panelists are shown in Table 1. (Scoring criteria) Very strong feeling: 7 points Strongly felt: 6 points Somewhat strong: 5 points No change: 4 points Feels slightly weak: 3 points Feeling weak: 2 points Feels very weak: 1 point

[0053] [Table 1]

[0054] As shown in Table 1, it was confirmed that the present invention product 1 was able to enhance the carbonic acid stimulation sensation.

[0055] [Example 2] Effect of increasing carbonation stimulation in various carbonated drinks Various commercially available carbonated beverages were prepared, including carbonated water (sugar-free, flavorless), beer-flavored beverage, beer, peach chuhai, sparkling white wine, and carbonated energy drink. Invention Product 1 was added to each of these carbonated beverages so that the compound of the present invention was present at a concentration of 0.1 ppt, 10 ppt, or 1 ppb, as shown in Table 2 below. The lids were then opened, allowed to stand for 5 minutes, then re-opened, and stored in the refrigerator for 12 hours to obtain carbonated beverages designated Invention Products 2-1 to 2-18.

[0056] In addition, nothing was added to the various commercially available carbonated beverages, and the lids were opened once, left for 5 minutes, then reclosed and stored in the refrigerator for 12 hours to obtain carbonated beverages, which were designated as control products 2-1 to 2-6 (see below for details).

[0057] Then, the carbonic acid stimulation sensation of the present invention products 2-1 to 2-18 was subjected to a sensory evaluation by 10 experienced panelists with 10 years or more of experience. The evaluation criteria were based on the sensation of carbonation, and for Products 2-1 to 2-3 of the present invention, a 7-point rating was used, with Control Product 2-1 (carbonated water) remaining unchanged (4 points), for Products 2-4 to 2-6 of the present invention, a 7-point rating was used, with Control Product 2-2 (beer-flavored beverage) remaining unchanged (4 points), for Products 2-7 to 2-9 of the present invention, a 7-point rating was used, with Control Product 2-3 (beer) remaining unchanged (4 points), for Products 2-10 to 2-12 of the present invention, a 7-point rating was used, with Control Product 2-4 (peach chuhai) remaining unchanged (4 points), for Products 2-13 to 2-15 of the present invention, a 7-point rating was used, with Control Product 2-5 (sparkling white wine) remaining unchanged (4 points), for Products 2-16 to 2-18 of the present invention, a 7-point rating was used, with Control Product 2-6 (carbonated energy drink) remaining unchanged (4 points). The average evaluation scores and representative comments of the 10 panelists are shown in Table 2. (Scoring criteria) Very strong feeling: 7 points Strongly felt: 6 points Somewhat strong: 5 points No change: 4 points Feels slightly weak: 3 points Feeling weak: 2 points Feels very weak: 1 point

[0058] [Table 2]

[0059] As shown in Table 2, it was confirmed that the carbonation enhancer of the present invention can enhance the carbonation in any of various carbonated drinks.

[0060] [Example 3] Confirmation of changes over time in carbonic acid stimulation Carbonated beverage concentrates prepared in the same manner as in Example 1 were prepared with the compound of the present invention added at 0.1 ppt, 10 ppt, or 1 ppb. Carbon dioxide gas was then injected into these prepared solutions, and the gas pressure inside the PET bottles was increased to 2.0 kg / cm. 2 After sealing, the temperature at the center of the PET bottle reached 65°C in hot water, and the bottle was sterilized by maintaining the temperature at 65°C for 10 minutes, followed by cooling in cold water to produce a carbonated beverage. The lid of this carbonated beverage was opened once, left for 5 minutes, then re-closed and stored in the refrigerator for 12 hours. These carbonated beverages were designated Products 3-1 to 3-3 of the present invention.

[0061] A carbonated beverage was also prepared in the same manner as Invention Products 3-1 to 3-3, except that Invention Product 1 was added to a carbonated beverage concentrate so that the concentration of the present compound was 0.01 ppt, and Comparative Product 3-1 was obtained.Furthermore, a carbonated beverage was also prepared in the same manner as Invention Products 3-1 to 3-3, except that Invention Product 1 was added to a carbonated beverage concentrate so that the concentration of the present compound was 10 ppb, and Comparative Product 3-2 was obtained.

[0062] In addition, carbon dioxide gas was injected directly into the carbonated beverage concentrate, and the gas pressure inside the PET bottle was increased to 2.0 kg / cm 2After sealing, the temperature at the center of the PET bottle reached 65°C in hot water, and the bottle was sterilized by maintaining the temperature at 65°C for 10 minutes, and then cooled in cold water to produce a carbonated beverage. The lid of this carbonated beverage was opened once, left for 5 minutes, then re-closed and stored in the refrigerator for 12 hours. This carbonated beverage was designated as Control Product 3-1.

[0063] Ten experienced panelists with 10 or more years of experience then conducted a sensory evaluation of the carbonation sensation of each of the carbonated beverages, Invention Products 3-1 to 3-3 and Comparative Products 3-1 to 3-2. The evaluation was based on the sensation of carbonation, and a 7-point scale was used, with Control Product 3-1 receiving no change (4 points). The scoring criteria were as follows, similar to those used in Example 1. The average evaluation scores and representative comments of the 10 panelists are shown in Table 3. (Scoring criteria) Very strong feeling: 7 points Strongly felt: 6 points Somewhat strong: 5 points No change: 4 points Feels slightly weak: 3 points Feeling weak: 2 points Feels very weak: 1 point

[0064] [Table 3]

[0065] As shown in Table 3, in comparison products 3-1 and 3-2, which did not contain the present carbon dioxide stimulation enhancer, the carbonation had evaporated 12 hours after opening, and the carbonation sensation had become significantly weaker, while in products 3-1 to 3-3 of the present invention, which contained the present carbon dioxide stimulation enhancer, the carbonation had evaporated 12 hours after opening, but the carbonation sensation was slightly weaker than before opening, but it was evaluated that the carbonation sensation was maintained due to the carbon dioxide stimulation enhancer effect, and it was confirmed that the addition of the present carbon dioxide stimulation enhancer made it possible to maintain the carbonation sensation better than when no carbon dioxide stimulation was added.

[0066] [Example 4] Example of combined use with other carbonic acid stimulation enhancers When one of the other carbonic acid stimulation enhancers is used in combination with Product 1 of the present invention (the carbonic acid stimulation enhancer or carbonic acid stimulation enhancing composition), the carbonic acid stimulation enhancing effect can be made stronger than when Product 1 of the present invention is used alone.

[0067] The above-mentioned other known carbonation stimulation enhancers and Product 1 of the present invention were used in combination with the carbonated beverage concentrate prepared in Example 1 in the concentration ranges shown in Table 4, and an evaluation was conducted to compare the strength of the carbonation stimulation sensation with that of Products 1-1 to 1-10 of the present invention.All five panelists who conducted the evaluation responded that the carbonation stimulation enhancement effect was felt to be greater than when the compound of the present invention was used alone.

[0068] [Table 4]

[0069] The concentrations of the other carbonic acid stimulation enhancers used in this example can also be determined by referring to the descriptions in, for example, JP-A-2010-68749, Japanese Patent No. 5500664, and Japanese Patent No. 7118565.

[0070] Capsicum extract is an example of a carbonic acid stimulation enhancer containing a pungent component as an active ingredient, and can be prepared as follows. (Example of Capsicum Extract Preparation) 100 g of commercially available dried Takanotsume fruit was pulverized in a mixer, and 1000 g of 60% (v / v) aqueous ethanol solution was added. The mixture was stirred at 65°C for 3 hours, then cooled to 20°C, centrifuged, and then suction filtered using diatomaceous earth as a filter aid to obtain 865 g of capsicum extract.

[0071] [Summary of Examples] As shown in Examples 1 to 4, a carbonation stimulus enhancer comprising 3-p-menthen-7-al or a carbonation stimulus enhancer composition containing 3-p-menthen-7-al as an active ingredient can enhance the carbonation stimulus of various consumer goods.

Claims

1. A carbonic acid stimulation enhancer consisting of 3-p-menthen-7-al.

2. A carbonic acid stimulation enhancing composition containing 3-p-menthen-7-al as an active ingredient.

3. A method for enhancing carbonation stimulation of a carbonated drink, comprising the step of adding the carbonation stimulation enhancer according to claim 1 or the carbonation stimulation enhancing composition according to claim 2 to a carbonated drink, a method for enhancing carbonation stimulation, wherein in the step, the carbonation stimulation enhancer or the carbonation stimulation enhancing composition is added to the carbonated beverage so that the concentration of 3-p-menthen-7-al is in the range of 0.1 ppt to 1 ppb, based on the total mass of the carbonated beverage.

Images