Alcohol sensation enhancers, and alcoholic beverages or alcohol-flavored beverages with an enhanced alcohol sensation.

Abstract

To provide a technique for enhancing the alcoholic feeling of an alcoholic beverage or alcohol taste beverage.SOLUTION: The present invention provides an agent for enhancing the alcoholic feeling of an alcoholic beverage or alcohol taste beverage, the agent comprising black ginger extract as an active ingredient. There is also provided an alcoholic beverage or alcohol taste beverage comprising black ginger extract.SELECTED DRAWING: None

Description

【Technical Field】 【0001】 The present invention relates to an alcohol sensation enhancer for an alcoholic beverage or a beverage having an alcohol taste but containing no alcohol (alcohol taste beverage). It also relates to an alcoholic beverage or an alcohol taste beverage containing an alcohol sensation enhancer. More specifically, it relates to an alcoholic beverage or an alcohol taste beverage whose alcohol sensation is enhanced by containing an alcohol sensation enhancer, and a method for producing the same. The present invention also provides a method for enhancing the alcohol sensation of an alcoholic beverage or an alcohol taste beverage. 【Background Art】 【0002】 Among consumers who manage their alcohol intake in recent years due to the increasing health consciousness. Also, due to the strengthening of penalties for drunk driving and measures to prevent the spread of corona infection, the demand for alcohol taste beverages is increasing. Under such circumstances, the demand for beverages that feel a stronger alcohol sensation than the actual alcohol concentration and are alcohol taste beverages is increasing even more. 【0003】 As a method for enhancing the flavor impression of alcohol (ethanol), a method of blending a specific alkoxylated flavone into an alcoholic beverage (Patent Document 1) is known. Also, as a method for imparting an alcohol sensation to an alcohol-free alcohol taste beverage, a method of blending an acid-imparting substance and a bitterness-imparting substance (Patent Document 2), and a method of blending a pungency-imparting substance and a bitterness-imparting substance (Patent Document 3) are known. Further, by blending a high-sweetness sweetener such as Lacanka extract into a non-alcoholic beverage containing no alcohol or a low-alcohol beverage containing alcohol at 2 V / V% or less, the lightness in the oral cavity felt due to alcohol or / and the coolness that escapes from the oral cavity to the nasal cavity increases, and a method of making the beverage feel as if the alcohol concentration has increased (Patent Document 4) is known. 【0004】 Incidentally, black ginger, a perennial herb of the ginger family native to Thailand, has recently attracted attention for its various physiological effects. Specifically, black ginger extract is known to have excellent antioxidant, anti-aging, anti-inflammatory, hair growth, anti-obesity, and skin whitening effects (see, for example, Patent Document 5), as well as effects on weight loss (see, for example, Patent Document 6), muscle endurance improvement (see, for example, Patent Document 7), and brain function improvement (see, for example, Patent Document 8). However, it is not known that black ginger extract has the effect of enhancing the alcoholic taste of alcoholic beverages or alcohol-flavored beverages. [Prior art documents] [Patent Documents] 【0005】 [Patent Document 1] Japanese Patent Publication No. 2009-148268 [Patent Document 2] Japanese Patent Publication No. 2011-254731 [Patent Document 3] Japanese Patent Publication No. 2013-128451 [Patent Document 4] Japanese Patent Publication No. 2021-040622 [Patent Document 5] Japanese Patent Publication No. 2009-051790 [Patent Document 6] Japanese Patent Publication No. 2013-224326 [Patent Document 7] Japanese Patent Publication No. 2016-008180 [Patent Document 8] Japanese Patent Publication No. 2018-177654 [Non-patent literature] 【0006】 [Non-Patent Document 1] Azuma T et al., Phytochemistry 2008; 69: 2743-2748 [Overview of the Initiative] [Problems that the invention aims to solve] 【0007】 The present invention aims to provide an alcohol sensation enhancer, an alcoholic beverage or alcohol-flavored beverage with an enhanced alcohol sensation, and a method for producing the same. Furthermore, the present invention aims to provide a method for enhancing the alcohol sensation of an alcoholic beverage or alcohol-flavored beverage. [Means for solving the problem] 【0008】 The inventors of this invention, in order to solve the above problems, conducted extensive research and discovered that adding black ginger extract to alcoholic beverages enhances the sensation of alcohol, making it appear as if the beverage contains more alcohol than it actually does. They also discovered that adding black ginger extract to alcohol-flavored beverages that do not contain alcohol makes the alcohol sensation of the beverage feel stronger. Based on these findings, the inventors concluded that black ginger extract has the effect of enhancing the sensation of alcohol in alcoholic beverages and alcohol-flavored beverages, and after further research, completed the present invention. The present invention has the following embodiments. 【0009】 (I) Alcohol sensation enhancer (I-1) An alcohol sensation enhancer for alcoholic beverages or alcohol-flavored beverages, comprising black ginger extract as an active ingredient. (I-2) An alcohol sensation enhancer as described in (I-1), wherein black ginger extract is added to an alcoholic beverage or alcohol-flavored beverage in a proportion of 0.04 to 80 ppm, preferably 0.4 to 4 ppm, when converted to the amount of black ginger-derived polymethoxyflavones. 【0010】 (II) Alcoholic beverages or alcohol-flavored beverages (II-1) An alcoholic beverage or an alcohol-flavored beverage containing black ginger extract. (II-2) An alcoholic beverage or an alcoholic taste beverage according to (II-1), which contains a black ginger extract at a ratio of 0.04 to 80 ppm, preferably 0.4 to 4 ppm, in terms of the amount of polymethoxyflavones derived from black ginger. (II-3) An alcoholic beverage or an alcoholic taste beverage according to (II-1) or (II-2), which contains a lacanca extract, or a lacanca extract and at least one selected from the group consisting of a stevia extract, acesulfame potassium, sucralose, aspartame, and neotame. (II-4) An alcoholic beverage or an alcoholic taste beverage according to (II-3), wherein the alcoholic beverage is a low-alcohol beverage having an alcohol content of more than 0.05% by mass and 2.00% by mass or less. 【0011】 (III) Method for producing alcoholic beverages or alcohol-flavored beverages (III-1) A production method for enhancing the alcoholic feeling of an alcoholic beverage or an alcoholic taste beverage, characterized by having a step of adding a black ginger extract. (III-2) The production method according to (III-1), wherein the content of the black ginger extract is added so as to be 0.04 to 80 ppm, preferably 0.4 to 4 ppm, in terms of the amount of polymethoxyflavones derived from black ginger. 【0012】 (IV) Methods for enhancing the alcoholic taste of alcoholic beverages or alcohol-flavored beverages (IV-1) A method for enhancing the alcoholic feeling of an alcoholic beverage or an alcoholic taste beverage, characterized by blending a black ginger extract into the alcoholic beverage or the alcoholic taste beverage. (IV-2) The method according to (IV-1), wherein the content of the black ginger extract is blended so as to be 0.04 to 80 ppm, preferably 0.4 to 4 ppm, in terms of the amount of polymethoxyflavones derived from black ginger. 【Advantages of the Invention】 【0013】 According to the present invention, there can be provided an alcohol feeling enhancer capable of enhancing the alcohol feeling possessed by an alcoholic beverage or an alcohol-flavored beverage. According to such an alcohol feeling enhancer, an alcoholic beverage that can make the drinker feel a stronger alcohol feeling than the actual alcohol concentration can be prepared and provided. Further, according to the alcohol feeling enhancer of the present invention, the alcohol feeling possessed by an alcohol-flavored beverage with 0% alcohol content can be further enhanced, and an alcohol-flavored beverage that can give a feeling similar to the feeling of drinking an alcoholic beverage can be prepared and provided. 【Embodiments for Carrying Out the Invention】 【0014】 (I) Explanation of terms The "alcohol feeling" refers to the unique feeling of alcohol felt when an alcoholic beverage is put into the mouth and swallowed. The "alcohol feeling" targeted by the present invention is not the cool feeling or refreshing feeling that escapes through the nose as the alcohol volatilizes among the above-mentioned alcohol feelings. Preferably, it is a stimulus that penetrates deeply and gives a heavy feeling in the back of the tongue and throat. The alcohol feeling targeted by the present invention includes, in addition to the unique feeling of alcohol, a feeling that mimics the unique feeling of alcohol (an alcohol-like feeling). Hereinafter, in the present invention, these are collectively referred to as the "alcohol feeling". 【0015】 In this invention, "alcoholic beverage" refers to a beverage containing ethanol, which is an edible alcohol, and includes low-alcohol beverages with an alcohol concentration greater than 0.05% by mass and 2% by mass or less. In contrast, "alcohol-flavored beverage" as used in this invention means a beverage that does not substantially contain ethanol, which is an edible alcohol. Specifically, it includes beverages with an alcohol content ranging from 0.00% by mass to 0.05% by mass or less, which is considered to be approximately the same as the trace amount of alcohol contained in natural fruit juice. However, it is a beverage that differs from soft drinks in that it is an alcohol-flavored beverage. In other words, an alcohol-flavored beverage is a beverage that has a flavor or taste similar to an alcoholic beverage without containing alcohol. To put it another way, it is a beverage that can give the drinker a pseudo-sensation (a sensation similar to alcohol) as if they had drunk an alcoholic beverage, even though it does not substantially contain alcohol. 【0016】 In this invention, "a beverage with enhanced alcohol sensation" refers to an alcoholic beverage that can give the drinker the sensation that it contains more alcohol than its original alcohol concentration. In the case of an alcohol-flavored beverage, it refers to a beverage that can give the drinker the sensation that it contains alcohol through taste, by further enhancing the pseudo-sensation that the beverage has of containing alcohol. 【0017】 (II) Alcohol sensation enhancers The alcohol sensation enhancer of the present invention has the effect of enhancing the alcohol sensation of alcoholic beverages or alcohol-flavored beverages, and is used exclusively for that purpose. The alcohol sensation enhancer is characterized by containing black ginger extract as an active ingredient. 【0018】 (Black ginger extract) Black ginger, used as the raw material for extracting black ginger extract, is a plant belonging to the genus Kaempferia in the family Zingiberaceae. Its scientific name is Kaempferia parviflora, and it is distributed in Southeast Asia, including Thailand, where it is readily available. There are no particular restrictions on how black ginger can be obtained; it can be collected from nature or used commercially. 【0019】 The method for producing the black ginger extract is not particularly limited as long as it does not impair the effects of the present invention, and methods commonly used for plant extraction can be used. For example, one method involves immersing the black ginger to be used as the raw material for extraction in a treatment tank filled with an extraction solvent, dissolving the soluble components while stirring as needed, and then filtering to remove the extraction residue to obtain the black ginger extract. The black ginger extract may include a black ginger extract, a dried product obtained by drying the extract, or a crude or purified product thereof. 【0020】 The part of the black ginger used as the extraction raw material is not particularly limited, as long as it does not impair the effects of the present invention. Examples include above-ground parts such as flowers, buds, seeds, seed coats, stems, leaves, branches, and branch leaves; and underground parts such as roots and rhizomes. These may be used individually or in combination of two or more. Among these, the roots or underground parts such as rhizomes are preferred. 【0021】 Black ginger can be prepared by grinding and / or drying before being subjected to extraction. Alternatively, black ginger may be pretreated by degreasing with a non-polar solvent such as hexane or benzene before being subjected to extraction. By performing such pretreatment, extraction of black ginger with a polar solvent can be carried out efficiently. 【0022】 The extraction solvent used in the extraction is not particularly limited, as long as it does not impair the effects of the present invention. Examples include water, hydrophilic solvents, or mixed solvents thereof. Here, the hydrophilic solvent is not particularly limited, but examples include lower alcohols having 1 to 5 carbon atoms such as methanol, ethanol, propyl alcohol, and isopropyl alcohol; lower aliphatic ketones such as acetone and methyl ethyl ketone; and polyhydric alcohols having 2 to 5 carbon atoms such as 1,3-butylene glycol, propylene glycol, and glycerin. These may be used individually or in combination of two or more. Ethanol is preferred as the hydrophilic solvent, and a mixed solvent of a lower alcohol such as ethanol and water is preferred as the extraction solvent. When using the aforementioned aqueous ethanol as an extraction solvent, there are no particular restrictions on the concentration of ethanol, and it can be appropriately selected depending on the purpose, but it is preferably 50% by volume or more, and more preferably 60% by volume or more. 【0023】 There are no particular restrictions on the extraction conditions (extraction time, extraction temperature, atmospheric conditions such as pressure, etc.), as long as they do not impair the effects of the present invention. For example, when water is used as the extraction solvent, the extraction is usually performed at 50°C to 95°C for about 1 to 4 hours, and when a mixed solvent of water and ethanol is used as the extraction solvent, the extraction is usually performed at 40°C to 80°C for about 30 minutes to 4 hours. 【0024】 The black ginger extract thus prepared can be used in extract form, or it may be used in concentrate or dried form. It may also be further purified or crudely purified. There are no particular restrictions on the methods of concentration, drying, purification, etc., and known methods can be appropriately selected. 【0025】 The alcohol sensation enhancer of the present invention may consist solely of the black ginger extract prepared by the method described above, or it may be a formulation of a composition containing the black ginger extract. Formulation can be carried out in any dosage form, such as powder, granules, tablets, or liquid, according to conventional methods, using pharmaceutically acceptable carriers such as dextrin and cyclodextrin, or other optional auxiliary agents, to the extent that the effects of the present invention are not impaired. In this case, auxiliary agents such as excipients, binders, disintegrants, lubricants, stabilizers, and flavoring / odorizing agents can be used. From the viewpoint of distribution and handling, it is preferable to have a solid dosage form such as tablets, powders, or granules. 【0026】 The alcohol sensation enhancer of the present invention may be formulated using a black ginger extract prepared by the method described above as a raw material, or it may be formulated using a commercially available black ginger extract, or it may use a commercially available black ginger extract formulation. Although not limited, an example of a formulation containing black ginger extract is the black ginger extract manufactured by Maruzen Pharmaceutical Co., Ltd. 【0027】 The alcohol sensation enhancer of the present invention can be used as one of the raw materials in the manufacture of alcoholic beverages or alcohol-flavored beverages. Alternatively, it can be added to alcoholic beverages or alcohol-flavored beverages when consuming them. By doing so, in the case of alcoholic beverages, the sensation of alcohol is enhanced, making it possible to prepare alcoholic beverages that give the drinker the feeling that they contain a higher concentration of alcohol than they actually do. In the case of alcohol-flavored beverages, the sensation of alcohol is further enhanced, making it possible to prepare alcohol-flavored beverages that give the drinker a feeling closer to that of alcohol. 【0028】 The amount to be added to alcoholic beverages or alcohol-flavored beverages can be in the range of 0.04 to 80 ppm (parts per million by mass concentration, the same applies hereinafter), calculated by converting it to the amount (total amount) of polymethoxyflavones specifically contained in black ginger extract, which is the active ingredient of the alcohol sensation enhancer. Preferably, it is 0.04 to 4 ppm, and more preferably 0.4 to 4 ppm. 【0029】 The following are examples of polymethoxyflavones derived from black ginger extract (see Non-Patent Document 1): 1) 5,7-Dimethoxyflavone 2) 5,7,4'-trimethoxyflavone 3) 3,5,7-trimethoxyflavone 4) 3,5,7,4'-tetramethoxyflavone 5) 5,7,3',4'-tetramethoxyflavone 6) 3,5,7,3',4'-pentamethoxyflavone. 【0030】 Furthermore, the amount of each of these polymethoxyflavones contained in the black ginger extract can be measured using liquid chromatography. As described in detail in the Examples section below, the amount of each polymethoxyflavone measured by liquid chromatography can be quantified by comparing it with the peak area of ​​the corresponding polymethoxyflavone standard. 【0031】 (III) Alcoholic beverages or alcohol-flavored beverages, and methods for producing the same The alcoholic beverages or alcohol-flavored beverages targeted by the present invention contain the aforementioned alcohol sensation enhancer or its active ingredient, black ginger extract. 【0032】 These beverages can be manufactured by adding the alcohol sensation enhancer or black ginger extract of the present invention along with other raw materials during the manufacturing process. Alternatively, they can be prepared by adding the alcohol sensation enhancer or black ginger extract of the present invention before consuming the alcoholic beverage or alcohol-flavored beverage. The addition ratio can range from 0.04 to 80 ppm, calculated as the amount (total amount) of polymethoxyflavones derived from the black ginger extract, based on 100% by mass of the final beverage. Preferably, it is 0.04 to 4 ppm, and more preferably 0.4 to 4 ppm. Furthermore, the manufacture of alcoholic beverages or alcohol-flavored beverages can be carried out using manufacturing techniques known in this industry. 【0033】 The alcoholic beverages covered by the present invention are beverages containing ethanol, and although the ethanol concentration is not limited, it is included in the range of more than 0.05% by mass and 40% by mass or less. Preferably, it is 0.1 to 9% by mass, and more preferably 0.5 to 7% by mass. Furthermore, the ethanol concentration of low-alcohol beverages is more than 0.05% by mass and 2% by mass or less, preferably less than 2.00% by mass, and more preferably 1.00% by mass or less. 【0034】 The alcohol content in beverages can be measured according to the analytical method prescribed by the National Tax Agency (National Tax Agency Instruction No. 1 of January 11, 1961, amended by National Tax Agency Instruction No. 6 of 2007). Specifically, for both beverages with added sugars such as sucrose and those without, the alcohol content can be measured using the method described in paragraphs

[0042] to

[0044] of Patent Document 4, for example. If the alcohol content in a beverage is so small that it cannot be quantified by the analytical method prescribed by the National Tax Agency, it can be analyzed using gas chromatography. 【0035】 Alcoholic beverages include, but are not limited to, sparkling alcoholic beverages such as beer, low-malt beer, and other sparkling alcoholic beverages (alcoholic beverages other than beer and low-malt beer that have an alcohol content of less than 10% and are effervescent); brewed alcoholic beverages such as sake, fruit wine, and other brewed alcoholic beverages; distilled alcoholic beverages such as continuously distilled shochu, single-distilled shochu, whiskey, brandy, and spirits; mixed alcoholic beverages such as sweet fruit wine and liqueurs; and various alcoholic beverages prepared by adding fruit juice, flavorings, carbon dioxide, drinking water, or carbonated drinking water to these as a base (for example, cocktails, fizzes, watered-down drinks, soda-mixed drinks, tea-mixed drinks, and various fruit-flavored beverages). 【0036】 Alcohol-flavored beverages include, but are not limited to, beverages that have an alcohol-like taste similar to the above-mentioned alcoholic beverages but have an ethanol concentration of less than 0.05% by mass. Although not limited to, alcohol-flavored beverages include, for example, beverages that can substitute for alcoholic beverages such as beer-flavored beverages (non-alcoholic beer), sparkling wine-flavored beverages, wine-flavored beverages (non-alcoholic wine, non-alcoholic sparkling wine), fruit wine-flavored beverages, shochu-flavored beverages (non-alcoholic shochu), shochu-flavored beverages, cocktail-flavored beverages (non-alcoholic cocktails), sake-flavored beverages (non-alcoholic sake, non-alcoholic sparkling sake), shochu-flavored beverages (non-alcoholic shochu), and plum wine-flavored beverages (non-alcoholic plum wine), as well as sparkling cider and amazake. 【0037】 Whether the alcohol sensation of the beverage of the present invention is enhanced by containing the alcohol sensation enhancer of the present invention or its active ingredient, black ginger extract, can be evaluated by comparing the beverage with a control beverage that is identical except for the inclusion of the alcohol sensation enhancer of the present invention or its active ingredient, black ginger extract. Details can be found in the experimental examples described later, and the procedure can be carried out based on those examples. If the alcohol sensation is enhanced compared to the control beverage, it can be determined that the alcohol sensation of the beverage is enhanced by containing the alcohol sensation enhancer of the present invention or its active ingredient, black ginger extract. 【0038】 The alcoholic beverage or alcohol-flavored beverage of the present invention may also be combined with other alcohol-flavoring agents in combination with the alcohol-flavoring agent of the present invention or its active ingredient, black ginger extract. Other alcohol-flavoring agents include those described in Patent Documents 1 to 4, but preferably the alcohol-flavoring agent or its active ingredient, monk fruit extract, described in Patent Document 4. By incorporating the alcohol-flavoring agent or monk fruit extract into an alcohol-flavored beverage, it is possible to impart or enhance the sensations felt in the oral cavity and from the oral cavity to the nasal cavity due to alcohol, specifically a feeling of lightness in the oral cavity and / or a refreshing sensation that passes from the oral cavity to the nasal cavity, without adding or increasing the amount of alcohol, thereby giving the drinker the sensation of drinking an alcohol-containing beverage. Furthermore, for low-alcohol beverages, it is possible to enhance the lightness and / or refreshing sensation characteristic of alcohol without increasing the amount of alcohol, thereby giving the drinker the sensation of drinking a higher-concentration alcoholic beverage. In addition, for carbonated alcohol-flavored beverages or low-alcohol beverages, it is also possible to enhance the effervescent sensation (fizz) in the oral cavity. This sensation is a unique feeling of alcohol experienced when swallowing an alcoholic beverage, but it is different from the alcohol sensation obtained from black ginger extract. Therefore, by using it in combination with black ginger extract, it becomes possible to comprehensively impart a unique alcoholic sensation to alcohol-flavored beverages and low-alcohol beverages. In addition, when combined with monk fruit extract, at least one of the following can be added: stevia extract, acesulfame potassium, sucralose, aspartame, and neotame. 【0039】 Details of monk fruit extract, stevia extract, acesulfame potassium, sucralose, aspartame, and neotame are as described in Patent Document 4, which can be incorporated herein by reference. The following ranges are examples of the amounts of these ingredients that can be added to alcohol-flavored beverages and low-alcohol beverages. (1) Monk fruit extract: The proportion of the beverage in which the mogroside V (hereinafter abbreviated as MogV) content is in the range of 0.00002 to 0.004% by mass, preferably 0.0001 to 0.004% by mass, and more preferably 0.0001 to 0.0025% by mass. (2) Stevia extract: The ratio (by mass) of rebaudioside A (hereinafter abbreviated as RebA) contained in stevia extract and MogV contained in monk fruit extract is 99:1 to 50:50, preferably 99:1 to 60:40, and more preferably 98:2 to 70:30. (3) Acesulfame potassium: A ratio (mass ratio) of MogV to acesulfame potassium of 99.9:0.1 to 80:20, preferably 99.9:0.1 to 85:15, and more preferably 99.9:0.1 to 90:10. (4) Sucralose: The ratio (mass ratio) of MogV to sucralose is 99.9:0.1 to 50:50, preferably 99.1:0.1 to 60:40, and more preferably 99.9:0.1 to 70:30. (5) Aspartame: The ratio (mass ratio) of MogV to aspartame is preferably 99.9:0.1 to 50:50. (6) Neotame: The ratio (mass ratio) of MogV to neotame is preferably 99.9:0.1 to 50:50. 【0040】 The beverage according to the present invention is preferably provided as a packaged beverage. The container used for the beverage according to the present invention may be any container that is normally used for filling beverages, such as metal cans, barrels, plastic bottles (e.g., PET bottles, cups), paper containers, bottles, pouches, etc., but preferably metal cans / barrels, plastic bottles, or bottles. 【0041】 (IV) Methods for enhancing the alcoholic taste of alcoholic beverages or alcohol-flavored beverages The present invention relates to a method for enhancing the alcoholic sensation of an alcoholic beverage or an alcohol-flavored beverage. This method can be carried out by incorporating the alcoholic sensation enhancer of the present invention or its active ingredient, black ginger extract, into an alcoholic beverage or an alcohol-flavored beverage. The descriptions of alcoholic beverages, alcohol-flavored beverages, alcohol sensation, the alcohol sensation enhancer of the present invention, and black ginger extract are as described above, and the above descriptions may be incorporated herein by reference. Furthermore, the timing and amount of the alcohol sensation enhancer or black ginger extract of the present invention added to alcoholic beverages or alcohol-flavored beverages are as described above, and the above descriptions may be incorporated herein by reference. 【0042】 In this specification, the terms “contains” and “includes” include the meanings of “consisting of” and “substantially consisting of.” [Examples] 【0043】 The present invention will be described below using experimental examples to aid in understanding its structure and effects. However, the present invention is not limited in any way by these experimental examples. The following experiments were conducted under room temperature (25±5℃) and atmospheric pressure conditions unless otherwise specified. Unless otherwise specified, "%" below refers to "mass percent" and "parts" refers to "parts by mass". 【0044】 Furthermore, all panelists used in each experiment were qualified sensory evaluators who had been trained in and passed in-house tests for the sensory evaluation of the flavors and aromas of food and beverages. For each experiment, each panelist consumed a control beverage from among the test beverages and confirmed the alcohol sensation of each beverage (the alcohol-like sensation felt in the mouth and when swallowed, specifically a low, lingering sensation on the tongue and back of the throat). After confirming the sensation and its degree with each other, the panelists aligned their evaluation criteria and adjusted them so that their internal standards were equal. 【0045】 The raw materials used in the following experimental examples are as follows. In addition, Tables 1 and 16, described later, show the amount of raw materials (products) used, along with the converted values ​​of the components contained in the raw materials (products) (black ginger extract: polymethoxyflavones derived from black ginger, sunfix naringin: naringin) in parentheses. (1) Black ginger extract: Manufactured by Maruzen Pharmaceutical Co., Ltd. This powder formulation is obtained by extracting the dried rhizome of black ginger (Krachaidam) with aqueous ethanol, filtering and concentrating the extract, adding dextrin and cyclodextrin, and then spray-drying it. The powder formulation contains 8% by mass of polymethoxyflavones. (2) Sunfix Naringin: Manufactured by San-Ei Gen F.F.I. Co., Ltd. A formulation containing naringin at a concentration of 15% by mass. 【0046】 Reference Experiment Example 1: Method for Quantifying Polymethoxyflavones Derived from Black Ginger Extract (1) Preparation of standard solutions Accurately weigh 1-2 mg of each polymethoxyflavone standard (5,7-dimethoxyflavone; 5,7,4'-trimethoxyflavone; 3,5,7-trimethoxyflavone; 3,5,7,4'-tetramethoxyflavone; 5,7,3',4'-tetramethoxyflavone; 3,5,7,3',4'-pentamethoxyflavone) and dissolve them in methanol to make exactly 20 mL. Prepare solutions by serially diluting this solution in 50% methanol by volume, and use these as standard solutions. 【0047】 (2) Preparation of the test solution After thoroughly grinding the target black ginger extract in a mortar and pestle as needed, weigh 20 mg into a volumetric flask and add 40 mL of 50% methanol. Shake in a 70°C water bath until completely dissolved. Dilute to 50 mL and filter through a 0.45 μm membrane filter to obtain the test solution. 【0048】 (3) Measurement Obtain chromatograms of the standard solution and the test solution under the following high-performance liquid chromatography conditions. [HPLC conditions] Column: Ascentis Express C18 2.7μm, 4.6×100 mm (SUPELCO) Mobile phase: MeO / H2O (containing 0.1% TFA) = 60 / 40 Column temperature: 40 °C Injection volume: 20 μL Flow rate: 0.6 mL / min Detection condition; UV 265 nm 【0049】 (4) Quantification method Based on the measurement results of the standard solution, the concentration of each polymethoxyflavone in the test solution is calculated using the calibration curve prepared from the concentration and peak area of each of the six polymethoxyflavones, and the content is determined. The total amount of the content of each polymethoxyflavone is taken as the content of polymethoxyflavone derived from the black ginger extract. 【0050】 Experimental Example 1: Evaluation of the effect of enhancing the alcohol sensation of alcoholic beverages (No. 1) Test samples (evaluation samples 1-1 and 1-2, control samples 1a and b) with the composition shown in Table 1 were prepared. After adjusting the product temperature to 10 °C, four panelists were asked to ingest the control samples and each evaluation sample. The panelists were asked to evaluate the intensity of the alcohol feeling of the evaluation samples by comparing it with the intensity of the alcohol feeling of each control sample. Note that naringin used in evaluation sample 1-2 is a bitter component. 【0051】 【Table 1】 【0052】 The panelists were asked to score the evaluation samples for the alcohol feeling according to the following criteria [Evaluation criteria] 3 points: Has a stronger alcohol feeling than control sample b. 2 points: Has an alcohol feeling comparable to control sample b. 1 point: Has an alcohol feeling stronger than control sample a but weaker than control beverage b. 0 points: Has a similar level of alcohol sensation as control sample a. 【0053】 The evaluation results for evaluation samples 1-1 and 1-2 are shown in Table 2. 【0054】 [Table 2] 【0055】 As shown in Table 2, it was confirmed that black ginger extract has the effect of enhancing the alcohol sensation inherent in ethanol itself. On the other hand, naringin, a component that, like black ginger extract, has a bitter taste, did not show any effect of enhancing the alcohol sensation of ethanol. From this, it was confirmed that the alcohol sensation-enhancing effect of black ginger extract is not caused by its bitter taste. 【0056】 Experimental Example 2: Evaluation of the effect of enhancing the alcohol sensation of alcoholic beverages (No. 2) Instead of using water as in Experimental Example 1, test samples (evaluation samples 2-1 and 2-2, control samples 2-1a~c and 1-2a~c) consisting of the compositions listed in Table 3 were prepared using alcohol-flavored beverage A (shochu highball, lemon sour flavor) with an ethanol concentration of 0%. After adjusting the temperature of the samples to 10°C, four panelists were asked to ingest the control samples and each evaluation sample, as in Experimental Example 1, and to evaluate the strength of the alcohol sensation in the evaluation samples in comparison to the strength of the alcohol sensation in each control sample. 【0057】 [Table 3] 【0058】 Each panel was asked to rate the alcohol sensation of the evaluation samples according to the following criteria. [Evaluation Criteria] 5 points: Has a stronger alcoholic taste than control sample c. 4 points: Has a similar level of alcohol sensation as control sample c. 3 points: Has a stronger alcoholic taste than control sample b, but a weaker taste than control beverage c. 2 points: Has a similar level of alcohol sensation as control sample b. 1 point: Has a stronger alcoholic taste than control sample a, but a weaker taste than control beverage b. 0 points: Has a similar level of alcohol sensation as control sample a. 【0059】 The evaluation results for evaluation samples 2-1 and 2-2 are shown in Table 4. 【0060】 [Table 4] 【0061】 As shown in Table 4, it was confirmed that adding black ginger extract to an alcoholic beverage prepared by adding ethanol to an alcoholic beverage with an alcoholic taste enhances the alcoholic sensation. This effect was observed in both alcoholic beverages with an ethanol concentration of 2% (evaluation sample 2-1) and alcoholic beverages with an ethanol concentration of 8% (evaluation sample 2-1), regardless of the ethanol concentration, but it was confirmed that the sensitizing effect was greater at lower ethanol concentrations. 【0062】 Experimental Example 3: Evaluation of the effect of enhancing the alcohol sensation of alcoholic beverages (No. 3) Based on the results of Experiments 1 and 2, the effect of black ginger extract in enhancing the sensation of alcohol was confirmed by changing the type of alcoholic beverage. The sensitizing effect was evaluated by a panel of four people according to the method and evaluation criteria described in Experiment 2. 【0063】 (1) Enhancement of the alcoholic taste in sake-based alcoholic beverages Table 5 shows the test samples used for evaluation (evaluation samples and control samples), and Table 6 shows the evaluation results. 【0064】 [Table 5] 【0065】 [Table 6] 【0066】 As shown in Table 6, black ginger extract was found to enhance the alcoholic taste even in sake-based alcoholic beverages. 【0067】 (2) Enhancement of the alcoholic taste in whiskey-based alcoholic beverages Table 7 shows the test samples used for evaluation (evaluation samples and control samples), and the evaluation results. 【0068】 [Table 7] 【0069】 [Table 8] 【0070】 As shown in Table 8, black ginger extract was found to enhance the alcoholic taste in whiskey-based alcoholic beverages. 【0071】 (3) Enhancement of the alcoholic taste in wine-based alcoholic beverages Table 9 shows the test samples used for evaluation (evaluation samples and control samples), and Table 10 shows the evaluation results. 【0072】 [Table 9] 【0073】 [Table 10] 【0074】 As shown in Table 10, black ginger extract was found to enhance the alcoholic taste in wine-based alcoholic beverages. 【0075】 (4) Enhancing the alcoholic taste in shochu-based (liqueur) alcoholic beverages. Table 11 shows the test samples used for evaluation (evaluation samples and control samples), and Table 12 shows the evaluation results. 【0076】 [Table 11] 【0077】 [Table 12] 【0078】 As shown in Table 12, black ginger extract was found to enhance the alcoholic taste in alcoholic beverages based on chuhai (liqueur). From the above, it was confirmed that black ginger extract enhances the alcoholic sensation of alcoholic beverages containing ethanol, regardless of the type of alcoholic beverage. 【0079】 Experimental Example 4: Evaluation of the effect of enhancing the alcohol sensation of alcoholic beverages (No. 4) Test samples (evaluation sample 4-1, control samples 4-1a and 4-1b) of vodka base (grape flavor) with the compositions listed in Table 13 were prepared. After adjusting the temperature to 10°C, four panelists were asked to consume the control samples and each evaluation sample, as in Experimental Example 2, and to evaluate the alcohol intensity of the evaluation samples in comparison to the alcohol intensity of each control sample. 【0080】 [Table 13] 【0081】 Each panel was asked to rate the alcohol sensation of the evaluation samples according to the following criteria. [Evaluation Criteria] 3 points: Has a stronger alcoholic taste than control sample b. 2 points: Has a similar level of alcohol sensation as control sample b. 1 point: Has a stronger alcoholic taste than control sample a, but a weaker taste than control beverage b. 0 points: Has a similar level of alcohol sensation as control sample a. 【0082】 The evaluation results for sample 4-1 are shown in Table 14. 【0083】 [Table 14] 【0084】 As shown in Table 14, black ginger extract was found to enhance the alcoholic taste in vodka-based grape-flavored alcoholic beverages. 【0085】 Experimental Example 5: Evaluation of the effect of enhancing the alcohol sensation of alcohol-flavored beverages (No. 1) Test samples (evaluation samples 5-1 to 5-8, control samples 5a to 5c) consisting of the compositions listed in Table 15 were prepared. After adjusting the temperature to 10°C, four panelists were asked to ingest the control samples and each evaluation sample, and to evaluate the intensity of the alcohol sensation in the evaluation samples in comparison to the intensity of the alcohol sensation in each control sample. 【0086】 [Table 15] 【0087】 Each panel member was asked to rate the alcohol sensation of the evaluation samples according to the evaluation criteria described in Experimental Example 2. The results are shown in Table 16. 【0088】 [Table 16] 【0089】 These results confirmed that black ginger extract also enhances the alcoholic taste of non-alcoholic alcohol-flavored beverages. This effect was observed in the range of 0.04 to 80 ppm of polymethoxyflavones contained in the black ginger extract, with a particularly high effect observed in the range of 0.4 to 4 ppm. When black ginger extract was added in amounts exceeding 4 ppm of polymethoxyflavones, while it did enhance the alcoholic taste, it tended to impair the taste of the alcohol-flavored beverage due to the bitterness and astringency of the black ginger extract itself. 【0090】 Experimental Example 6: Evaluation of the effect of enhancing the alcohol sensation of alcohol-flavored beverages (No. 2) In Experiment Example 5, instead of using a shochu-based lemon sour-flavored beverage, a beer-flavored beverage was used to confirm the effects of black ginger extract. Specifically, test samples (evaluation samples 6-1 and 6-2, and control samples 6a-6c) consisting of the compositions listed in Table 17 were prepared, and after adjusting the temperature to 10°C, four panelists were asked to ingest the control samples and each evaluation sample, as in Experimental Example 5, and to evaluate the intensity of the alcohol sensation in the evaluation samples in comparison to the intensity of the alcohol sensation in each control sample. 【0091】 [Table 17] 【0092】 Each panel member was asked to rate the alcohol sensation of the evaluation samples according to the evaluation criteria described in Experimental Example 2. The results are shown in Table 18. 【0093】 [Table 18] 【0094】 As shown in Table 18, it was confirmed that black ginger extract enhances not only the taste of chuhai (Japanese alcoholic beverage) but also the alcohol sensation of beer-flavored non-alcoholic beverages. Furthermore, since this enhancing effect was hardly observed with naringin, a bitter component, it was confirmed that this effect is not caused by the bitterness of black ginger extract.

Claims

[Claim 1] An alcohol sensation enhancer for alcoholic beverages or alcohol-flavored beverages, comprising a black ginger extract containing polymethoxyflavones as an active ingredient, An alcohol sensation enhancer used by incorporating the aforementioned black ginger extract into an alcoholic beverage or alcohol-flavored beverage at a concentration of 0.04 to 8 ppm, calculated based on the total amount of polymethoxyflavones. [Claim 2] An alcoholic beverage or alcohol-flavored beverage containing black ginger extract containing polymethoxyflavones, An alcoholic beverage or alcohol-flavored beverage containing the aforementioned black ginger extract in a proportion of 0.04 to 8 ppm when converted to the total amount of polymethoxyflavones. [Claim 3] The alcoholic beverage or alcohol-flavored beverage according to claim 2, further comprising monk fruit extract, or monk fruit extract and at least one selected from stevia extract, acesulfame potassium, sucralose, aspartame, and neotame. [Claim 4] A method for producing an alcoholic beverage or an alcohol-flavored beverage to enhance the alcoholic sensation of the alcoholic beverage, comprising the step of adding a black ginger extract containing polymethoxyflavones in a proportion of 0.04 to 8 ppm when converted to the total amount of polymethoxyflavones. [Claim 5] A method for enhancing the alcoholic taste of an alcoholic beverage or an alcohol-flavored beverage, characterized in that a black ginger extract containing polymethoxyflavones is added to the alcoholic beverage or alcohol-flavored beverage in a proportion of 0.04 to 8 ppm when converted to the total amount of polymethoxyflavones.

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