JP6473165B2 - Carbonation sensitizer, carbonated sensitized carbonated beverage, and method for enhancing carbonated sensation of carbonated beverage - Google Patents

Description

  The present invention relates to a carbonic acid enhancing agent, a perfume composition for enhancing carbonic acid containing the same, and a carbonated beverage.

  Carbonated beverages such as cider and cola are widely popular due to the refreshing carbonic acid stimulation felt in the oral cavity and pharynx. Carbonic acid stimulation mainly depends on the content of carbon dioxide gas, and as the carbon dioxide gas in the carbonated beverage increases, the refreshing feeling becomes stronger and a stimulating mouth becomes stronger. Carbonated beverages can be further drunk by enhancing the taste of raw materials such as fragrances, fruit juices, sweeteners, acidulants, etc. added to the beverage by the carbonic acid stimulus.

  However, when a carbonated beverage filled in a container such as a can or a plastic bottle is poured into a glass or the like, a refreshing feeling can be obtained immediately after pouring, but the carbon dioxide gas decreases at an early stage, resulting in a refreshing feeling. May be difficult to feel and may not be delicious. In addition, carbonated beverages such as those filled in plastic bottles often cannot be consumed at one time. In that case, carbon dioxide in the remaining carbonated beverage escapes as the storage time elapses. There is a problem that the irritation is reduced and the flavor is deteriorated, making it impossible to drink as a carbonated beverage. Furthermore, even in an unopened carbonated beverage, since the gas barrier property of the PET bottle is low, the carbon dioxide gas gradually decreases, leading to a decrease in carbonic acid stimulation and a deterioration in flavor.

  The preference of carbonated drinks is enhanced by the feeling of carbonation obtained by adding a refreshing feeling or irritation due to the bursting of bubbles or the flavor of carbonated drinks to the feeling of foaming that feels fine bubbles in the mouth and pharynx. However, if the amount of carbon dioxide is increased in order to enhance the refreshing feeling and the irritation, the foaming becomes large and rough, and if the amount of carbon dioxide is reduced, the refreshing feeling and the irritation are weakened.

So far, a method for keeping carbon dioxide in a carbonated beverage for a long time and a method for enhancing the carbonation feeling of a carbonated beverage have been proposed.
For example, as a method for keeping carbon dioxide in a carbonated beverage for a long time, in Patent Document 1, by adding a water-soluble pea polysaccharide, carbon dioxide in a carbonated beverage is kept long and the change in flavor including mouthfeel when drinking is taken. Carbon dioxide retaining agents for carbonated beverages that can be suppressed have been proposed.
Moreover, in patent document 2, the foam stabilizer for sparkling drinks which uses the water-soluble soybean polysaccharide extracted from soybean or soybean processed material as an active ingredient is proposed.
However, although these methods can produce fine foaming, the refreshing feeling and irritation are not sufficient, and a large amount of addition is required to exert the effect, which affects the flavor of the beverage. Furthermore, the use of polysaccharides leads to a reduction in the molecular weight of polysaccharides in acidic carbonated beverages, resulting in a decrease in foaming feeling with storage.

On the other hand, as a method for enhancing the carbonic sensation of carbonated beverages, Patent Document 3 discloses foaming for carbonated beverages comprising two types of assembly extract and ram ether, or three types of assembly extract, ginger extract and ram ether. Sensation enhancers have been proposed.
In addition, Patent Document 4 proposes an additive for carbonated beverages containing spirantol, a plant extract containing spirantol, or a plant essential oil as an active ingredient, which is a pungent component contained in the asteraceae Dutch sennici, Kibana hollandennichi and the like. ing.
Furthermore, in Patent Document 5, a carbonic acid enhancer containing a pungent component such as capsicum extract, pepper extract, ginger extract, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, piperine, 6-gingerol, 6-shogaol, etc. Proposed.
However, although the refreshing feeling and irritation of the carbonated beverage are improved by using these bitter substances and pungent substances, the feeling of foaming is not sufficient.
In addition, natural extracts and chemically synthesized products used as a carbonic acid enhancer have a carbonic acid enhancing effect, but have a problem of imparting a unique flavor unsuitable for carbonated beverages.

JP 2014-124119 A Japanese Patent No. 5157913 Japanese Patent No. 4257938 Japanese Patent No. 4679132 JP 2010-68749 A

  As described above, natural extracts and chemically synthesized products used as conventional carbonic acid enhancing agents have a carbonic acid enhancing effect, but give a unique flavor unsuitable for carbonated beverages. On the other hand, the carbonic acid enhancer using polysaccharide as an active ingredient has a unique flavor and shows a stable carbonic acid enhancing effect in the neutral range, but the acidic range promotes the low molecular weight of the polysaccharide. However, there was a problem that the carbonic sensation was significantly lowered by long-term storage.

  The present invention has been made in view of the current situation, and is a carbonic acid enhancing agent and a carbonic acid enhancing perfume composition that are excellent in long-term stability even in the acidic region and exhibit a high carbonic acid enhancing effect without affecting the flavor. It is an object of the present invention to provide a beverage and a carbonated beverage having a carbonated feeling stably enhanced.

  As a result of intensive studies to achieve the above-mentioned object, the present inventors have used the eel extract as an active ingredient as a carbonic acid enhancing agent, thereby enhancing the carbonic acid feeling without affecting the flavor of the carbonated beverage. It turns out that an effect is acquired. In addition, as a result of further studies, by adding a specific spice extract to the Amanori extract, not only the above-mentioned problems can be solved, but also the carbonic acid enhancing effect does not decrease even in the acidic range, and stable carbonic acid is extracted. It was found that a carbonic acid enhancing agent showing a feeling enhancing effect can be obtained.

The present invention has been completed based on these findings, and is as follows.
[1] A carbonic acid enhancing agent comprising an Amanori extract as an active ingredient.
[2] A carbonated beverage comprising the carbonic acid enhancing agent according to [1].
[3] A perfume composition for enhancing carbonic acid, comprising the carbonic acid enhancing agent according to [1] and a spice extract.
[4] The carbonic acid enhancing enhancer according to [3], wherein the spice extract is one or more extracts selected from the group consisting of ginger, marjoram, juniper berry, and pepper. Perfume composition.
[5] A carbonated beverage characterized by containing the fragrance composition for enhancing carbonic acid feeling according to [3] or [4].

  According to the carbonic acid enhancing agent comprising the eel extract of the present invention as an active ingredient, or the perfume composition for enhancing the carbonic acid feeling containing a spice extract in this, even in the acidic range without affecting the flavor of the carbonated beverage. It is possible to provide a carbonated beverage that exhibits a stable carbonic acid enhancing effect during long-term storage.

  Amanori is a red algae belonging to the genus Amanori (Susabinori, Asakusanori, Malva amanori, etc.), which is a red alga. Yes.

  Amanori extract used in the present invention is an extract extracted from water or a mixed solvent of water and alcohol such as methanol, ethanol, propanol, butanol, isopropanol, propylene glycol, etc. And various water-soluble extracts.

In the present invention, the extraction method of the Amanori extract can be a method already known as the extraction method of the Amanori extract, and is not particularly limited. It is preferable to use pulverized or the like as an extraction raw material.
The extraction solvent is particularly preferably water, and water is added to the extraction raw material and left at room temperature or extracted with stirring, or extracted by heat treatment at less than 100 ° C. Furthermore, you may perform an organic acid process, an enzyme process, or a subcritical water process at the time of extraction.
After extraction, the residue is separated by solid-liquid separation, and then subjected to treatments such as activated carbon treatment, filtration, concentration, heat sterilization, purification, and spray drying as appropriate.

  Moreover, as an apricot extract used by this invention, what was prepared independently may be a commercially available apricot extract, for example, Porphyran Shirako (made by Shiroko Co., Ltd.), Porphyran CP (made by Kakisho Co., Ltd.), etc. Can be used.

In the present invention, it is preferable to improve the carbonic acid enhancing effect by using a spice extract in addition to the above-mentioned Amanori extract.
The spice extract used in the present invention is not particularly limited as long as it can be ingested orally, and it is a target from among known spice extracts that can be added to food and drink or used as raw materials. It can be appropriately selected and used in consideration of the quality of the carbonated beverage. In the present invention, an extract of pepper, cardamom, pepper, salamander, juniper berry, ginger, horseradish, pepper, marjoram, horseradish, etc. is preferably used, and more preferably, pepper, juniper berry, ginger and marjoram are extracted. Things are used.

  The spice extract is obtained by extracting the aroma component from the above spice with water, an organic solvent or carbon dioxide, or obtained by steam distillation, and has either water-soluble or oil-soluble properties. However, water solubility is particularly preferred.

  In the present invention, as a combination of the Amanori extract and the spice extract in the fragrance composition having a carbonic acid enhancing effect, it is not particularly limited as long as it is selected from the respective extracts listed above. Preferably, a combination of an anemone extract and a ginger extract or an anemone extract and a marjoram extract or an anemone extract and a juniper berry extract is suitably selected.

  The carbonated drink whose carbonated feeling is enhanced by the carbonic acid enhancing method of the present invention is not particularly limited as long as it is a drink containing carbonic acid, and may be an alcoholic drink or a non-alcoholic drink. . Examples of carbonated beverages include beer-taste beverages such as beer, sparkling liquor, new genre, and non-alcoholic beer; sparkling alcoholic beverages in which carbon dioxide is injected into non-foaming alcoholic beverages such as whiskey, brandy, shochu, and liqueur; Examples include soft drinks such as cola, cider, ramune and ginger ale; beverages containing transparent juices such as apple soda and orange soda, or juices containing turbid juices; energy drinks injected with carbon dioxide. Moreover, the mere carbonated water which does not contain a sweetener, a fragrance | flavor, etc. may be sufficient.

(Example 1: Evaluation of foam feeling)
The following test samples 1 to 8 were added to carbonated water, and the influence on the foaming feeling was examined. Specifically, the following samples are added to commercially available carbonated water (components: water, carbon dioxide, gas pressure 0.36 MPa) so that the concentration is 5 ppm, and the additive-free carbonated water and the strength of foaming feeling are added. Compared.
The sensory evaluation was performed by 6 trained panelists. The evaluation was made with an additive-free carbonated water (control) having a foaming strength of 3, and a carbonated water (test product) to which an anemone extract was added. It was weak and 5 had the strongest foaming feeling. The control and the test article were all subjected to the evaluation under the same conditions except for the presence or absence of the additive, and the evaluation was performed in a state where the additive name and concentration were not presented to the panelists. Table 1 shows the average value of the sensory evaluation of the feeling of foaming.

Test sample 1: Amanori extract (trade name: Porphyran Shiroko: Shiroko Co., Ltd.)
Test sample 2: Minamata (trade name: Multop: Kato Chemical Co., Ltd.)
Test sample 3: oligosaccharide (trade name Oligotose: Sanwa Starch Co., Ltd.)
Test sample 4: gum arabic (trade name Instant gum AA: NEXIRA SAS)
Test sample 5: Xanthan gum (trade name Sanace: Saneigen FFI Co., Ltd.)
Test sample 6: Saponin (trade name Kirayanin C-100: Maruzen Pharmaceutical Co., Ltd.)
Test sample 7: Mozuku extract (trade name Yakult Fucoidan: Yakult Pharmaceutical Co., Ltd.)
Test sample 8: Soybean polysaccharide (trade name: Soya Five-S-DN: Fuji Oil Co., Ltd.)

  From the results shown in Table 1, it was found that with a very small addition amount of 5 ppm, the effect of the known carbonic acid enhancing agent could not be sufficiently exerted, but with respect to the Amanori extract, the foaming feeling can be sufficiently enhanced.

(Example 2: Optimum concentration of Amanori extract)
The optimum concentration for the foaming feeling was examined by changing the amount of Amanori extract added to carbonated water. Specifically, the Amanori extract was added to 1 to 50 ppm in the same carbonated water as used in Example 1, and the strength of foaming feeling and the change in flavor were evaluated.
The sensory evaluation was performed by 6 trained panelists. The evaluation of foaming feeling is the same as in Experiment 1. The evaluation criteria for flavor were ◎: no change, ◯: slightly changed, Δ: considerably changed, ×: extremely changed. The results of sensory evaluation are shown in Table 2.

From the results in Table 2, it was found that the foaming feeling was enhanced most at 5 to 10 ppm, and the flavor gradually changed at 10 ppm or more.
From the above, it was found that the foaming feeling can be effectively enhanced without changing the flavor when 5 ppm of the Amano extract is added to the carbonated water.

(Example 3 exhilaration and irritation evaluation)
A spice extract was added to carbonated water, and the effect on refreshment and irritation was investigated. Specifically, each spice extract shown in Table 3 below is added to the same carbonated water used in Example 1 so that the concentration is 0.01 ppm. Compared.
The sensory evaluation was performed by 6 trained panelists. Evaluation is the same as foaming feeling, and the refreshing feeling and irritation strength of additive-free carbonated water (control) is 3, and the foaming strength of carbonated water (test product) to which a spice extract is added is 5 levels of 1-5. Evaluation was performed (1 is the weakest and 5 is the strongest). In addition, the overall effectiveness is ◎: extremely effective (total of 8 points or more), ○: fairly effective (total of 7 points or more), △: slightly effective (total of 6 points or more), ×: no effect (total of 6 points) Less than a point). The results of sensory evaluation are shown in Table 3.

  From the results shown in Table 3, it was found that ginger, marjoram and juniper berries had an enhancing effect on both refreshing feeling and irritation, and that ginger exhibited a remarkable enhancing effect. As for black pepper and salamander, it was found that one of them was effective. Moreover, about all the spice extracts, this addition density | concentration did not affect flavor.

(Example 4: Evaluation of carbonic acid sensation by a combination of an anemone extract and a spice extract)
In Example 1 and Example 3, the effect of the Amanori extract and the spice extract, which have been found to be effective, were formulated in combination and added to carbonated water to examine the effect on carbonation. Specifically, it was formulated so as to be 0.5% of the Amanori extract and 0.001% of the spice extract, and 0.1% added to the same carbonated water as used in Example 1 was added. The strength of foaming feeling, refreshing feeling and irritation was compared with carbonated water. In addition, as a comparative example, a sensory evaluation was similarly performed on a formulation obtained by combining a carbonic acid improving agent or the like known so far in combination with a spice extract.
Sensory evaluation was performed by 5 trained panelists. Furthermore, the overall carbonic acid enhancing effect is: ◎: extremely effective (total of 14 points or more), ○: fairly effective (total of 12 points or more), △: slightly effective (total of 10 points or more), x: no effect (Total less than 10 points). The results of sensory evaluation are shown in Table 4.

  From the results shown in Table 4, it was found that the combination of an apricot extract and a specific spice extract synergistically enhanced foaming feeling, refreshing feeling, and irritation, and was very effective in enhancing carbonic acid feeling. Among them, the combination of Amano extract and Ginger extract was most effective in enhancing carbonic acid feeling.

(Example 5: Stability evaluation of a fragrance composition having a carbonic acid enhancing effect)
With respect to Samples 1 to 3 that were effective in Example 4, the stability over time when blended in a carbonated beverage was evaluated. Specifically, carbonated beverages (pH 3.1) shown in Table 5 below were blended, and each of the preparations added was kept at 40 ° C. for 2 weeks, then stored at 4 ° C. for 2 weeks, as a control, The stability of the carbonic acid enhancing effect was evaluated.
Sensory evaluation was performed by 5 trained panelists. In this evaluation, the stability of the carbonic acid enhancing effect was evaluated as ◎: extremely stable, ◯: fairly stable, △: slightly stable, ×: no stability. The results of sensory evaluation are shown in Table 6.

  From the results in Table 6, it was found that the fragrance composition in which the Amano extract and the specific spice extract were blended could stably exert the carbonation enhancement effect even in the carbonated beverage in the acidic range shown in Table 5.

(Example 7: Formulation example of fragrance)
Below, the formulation example of the fragrance | flavor composition which mix | blended the Amanori extract is shown.

(Example 8: Formulation example of carbonated drink)
Below, the formulation example of the carbonated drink which mix | blended the fragrance | flavor composition is shown.

Claims (6)

A carbonic acid enhancing agent comprising an Amanori extract containing porphyran as an active ingredient.   Furthermore, a spice extract is contained, The carbonic acid enhancement agent of Claim 1 characterized by the above-mentioned.   The carbonic acid enhancing agent according to claim 2, wherein the spice extract is at least one extract selected from the group consisting of ginger, marjoram, juniper berry, and pepper. A method for enhancing the carbonic acid feeling of a carbonated beverage by containing an amanori extract containing porphyran in the carbonated beverage.   Furthermore, spice extract is contained, The method of enhancing the carbonic acid feeling of the carbonated beverage according to claim 4.   The carbonated beverage of claim 5, wherein the spice extract is at least one extract selected from the group consisting of ginger, marjoram, juniper berry, and pepper. how to.