JP2010068749A - Carbonation feeling enhancing agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a carbonation feeling enhancing agent retaining sufficient carbonic acid feeling in the case that in a carbonated drink, a gas pressure when filling must be suppressed low depending on mixed ingredients, and in the case that a gas pressure decreases by gas permeability of a container, and rapid deairing of carbon dioxide after opening a tap brings a state of as we call, growing fat, and it is forced to lower carbonation feeling such as weakening of refreshing and sharp stimulation of carbon dioxide, required for a carbonated drink. <P>SOLUTION: This carbonation feeling-enhancing agent contains pungent ingredient as the active ingredient. The pungent ingredient is added to a final product at a concentration of a range from 1/10 concentration or above of a pungent threshold to less than a pungent threshold. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a carbonic acid enhancing agent containing a pungent component as an active ingredient.

  In the beverage market, carbonated drinks are the third most manufactured and sold after tea drinks and coffee drinks, and have a larger share than fruit drinks, sports drinks and mineral water. Carbonated beverages have existed in the beverage market for a long time, and they have been used for many years to enrich the daily lives of people around the world. It is especially preferred during hot summer months and when sweating after exercise because the slushy throat gives a unique refreshing feeling along with hydration and sugar supplementation.

  Carbonated beverages are characterized by this unique “carbonic feeling” that is not found in other soft drinks. In carbonated beverages, carbon dioxide is dissolved in water by pressure (some of which become carbonate ions, but it is thought that there are not so many in terms of the dissociation constant of carbonate ions), but when it returns to normal pressure Carbon dioxide dissolved in water is generated as bubbles of gaseous carbon dioxide from water, and when the bubbles are generated, it is thought that the sensory cells of the tongue are stimulated with pressure or pain, creating a unique swooshing sensation. ing.

  However, for carbonated beverages, depending on the composition, the gas pressure during filling must be kept low, the gas pressure may drop due to the gas permeability of the container, and the carbon dioxide gas may be removed rapidly after opening. The problem of being unable to maintain sufficient palatability, such as being forced to lower the “carbonic feeling”, such as the exhilarating and intense stimulation of carbon dioxide required for carbonated beverages, becoming so-called “dull” by the mind there were.

  For carbonated beverages, carbon dioxide pressure has been set relatively high compared to prescriptions containing a large amount of plant components such as fruit juice, and high-intensity sweeteners are blended at a specific ratio. Carbonate beverage (Patent Document 1) with a rich taste and refreshing stimulation by carbon dioxide gas, adding 0.5-5 mass% of starch degradation product of DE6-30 in carbonated beverage, irritation, creamy Proposed a method for producing carbonated beverages with improved taste and taste (Patent Document 2), a method for enhancing and maintaining carbonation feeling by adding a small amount of spirantol to carbonated beverages (Patent Document 3), etc. However, no method has been known so far that is sufficiently effective in a method of enhancing carbonic acid feeling such as stimulation of carbon dioxide gas or fresh feeling.

WO2002 / 067072 JP 2002-330735 A JP 2006-166870 A

  The problem to be solved by the present invention is that in carbonated beverages, depending on the ingredients, the gas pressure during filling must be kept low, the gas pressure drops due to the gas permeability of the container, After the rapid degassing of carbon dioxide, it became a so-called “unintentional” state, and the refreshing and intense stimulation of carbon dioxide required for carbonated beverages was weakened. An object of the present invention is to provide a carbonic acid enhancing agent capable of maintaining a good carbonic acid feeling even when the functions and palatability desired as the above are lowered.

  In order to solve the above-mentioned problems, the present inventors have studied a material that enhances the carbonic acid feeling of carbonated beverages. As a result, the preferred carbonic acid stimulation by carbon dioxide gas is enhanced by adding a pungent substance having a concentration less than the pungent threshold, and the result As a result, it was found that the carbonic acid feeling was enhanced and maintained, and the present invention was completed.

  That is, the present invention comprises a pungent component as an active ingredient, and the pungent component is added at a concentration within a range of 1/10 or more of the pungent threshold to less than the pungent threshold in the final product. A feeling enhancer is provided. In the present invention, the pungent substance is one or more selected from the group consisting of capsicum extract, pepper extract, ginger extract, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, piperine, 6-gingerol and 6-shogaol. The carbonic acid enhancing agent is characterized in that it is derived from the above.

  By adding a pungent substance having a concentration below the pungent threshold of the present invention, the gas pressure at the time of filling must be kept lower than that of the blended components, the gas pressure may be lowered due to the gas permeability of the container, and Decreased carbonic acid feeling even when the carbonic acid feeling is reduced, such as the rapid degassing of carbonic acid gas after plugging leads to a so-called “spiky” state, and the refreshing and intense stimulation of carbon dioxide gas required for carbonated beverages weakens. The function and palatability as a dry beverage originally required for carbonated beverages are maintained even after opening.

  As the pungent substance used in the present invention, components contained in a spice generally used as a pungent spice can be used. Examples of spicy spices include capsicum (capsicum), pepper (pepper), ginger (ginger), onion (onion), garlic (garlic), mustard (carp), wasabi, and radish. Sources of pungent substances include capsicum, pepper and ginger.

  Examples of pungent substances contained in these pungent spices include capsaicin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homocapsaicin, homodihydrocapsaicin, N-vanillyl-n-nonamide and the like. Can be exemplified by piperine, shabicin, isopiperine, isoshabicin, piperidin, piperetin, piperanin, piperolein A, piperolein B and the like in ginger, 6-shogaol, 8-shogaol, 10-shogaol, 6-gingerol , 8-zingerol, 10-gingerol, 6-paradol, 6-gingerdiol, 6-gingedione and the like, and in onion, such as propylthiosulfinate Osulfinates, thiolicates such as allicin (diallyldithiosulfinate) in garlic, thiocyanates such as allyl isothiocyanate in mustard, thiocyanates such as allyl isothiocyanate in horseradish, 4 in radish Examples include thiocyanates such as -methylthio-3-butenyl isothiocyanate.

  These spicy substances can be added as synthetic compounds or as single compounds isolated from natural products, but use so-called spice extracts obtained by extraction or distillation from spicy spices. Can do.

  As an example of the extraction method by extraction, a pungent spice can be dried and ground and then extracted with an organic solvent to obtain an extract containing a pungent substance. The organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate. Among these, when the extract is used without being concentrated, polar organic solvents such as alcohols are preferable, and ethanol is particularly preferable from the viewpoint of safety. Further, when the solvent is distilled off by concentration and used as a so-called oleoresin or oil, a low-polar or non-polar solvent can be used. In this case, it is necessary to sufficiently remove the residual solvent.

  The extraction treatment method is not particularly limited and can be carried out according to a conventional method, and any apparatus can be used at room temperature or under reflux heating. For example, the extraction raw material is put into a container filled with the extraction solvent, and the soluble components are eluted with occasional stirring. At this time, the extraction conditions can be appropriately adjusted according to the type and part of the extraction raw material, but the amount of the extraction solvent is usually 8 to 50 times the mass of the extraction raw material (mass ratio), and the extraction time is usually In the case of hot water, it is about 5 minutes to 2 hours at 70 ° C. to 100 ° C., in the case of room temperature extraction, about 1 to 24 hours, and in the case of organic solvents such as lower aliphatic alcohols and hydrous lower aliphatic alcohols, it is room temperature to 80 It is about 10 minutes to 2 hours at ° C. After eluting the spicy spice component by the extraction treatment, the extract obtained by the extraction treatment is filtered or centrifuged to remove the extraction residue, whereby the extract can be prepared. By removing the solvent from the obtained extract, a pungent substance-containing extract can be obtained.

  Further, when the pungent substance is volatile such as thiocyanates, it can be obtained by a steam distillation method. The steam distillation method at that time is not particularly limited, and can be carried out according to a conventional method. For example, pulverized hot pepper seeds are mixed with 1 to 10 times the amount of water of hot pepper seeds, and 10 to 30 ° C. to 50 ° C. Stand still or stir for minutes to 2 hours to produce a pungent substance, and then steam distillation at a pressure of about 13 KPa to atmospheric pressure at about 20 ° C. to 100 ° C. for about 0.1 hours to 10 hours to obtain a distillate Then, a pungent substance-containing extract can be obtained by separating the essential oil.

  When adding a pungent substance to a carbonated beverage, the pungent substance may be used alone or in combination, or an extract such as a pungent spice extract, oleoresin, or oil may be used. Although good, it is necessary to add these pungent substances in the final product at a concentration within the range of 1/10 or more of the pungent threshold to less than the pungent threshold. If the added amount of pungent substance in the final product exceeds the pungent threshold, the pungent taste will appear and the pungent taste will be different from the feeling of carbonation. This is not preferable because the tail will pull the tail. Further, when the added amount of the pungent substance in the final product is less than 1/10 of the pungent threshold, the carbonic acid enhancing effect cannot be obtained.

  The method of calculating the pungent threshold value for adding the pungent substance less than the pungent threshold value using a known Scoville value of the pungent substance, or the method of calculating the sensory evaluation of the extract itself can be employed.

  The Scoville value is a unit that represents the intensity of spiciness, and is currently widely used in spices and other spice extracts. The Scoville value was named after Wilbur Scoville, the chemist who developed the Scorgan Organic Test in 1912. Scoville dilutes the extract of Capsicum (or its ethanol solution) with an aqueous sugar solution, evaluates the pungent taste, and evaluates the dilution ratio at the time when 3 out of 5 subjects do not feel the pungent taste as the Scoville value. did. As a standard of the Scoville value, for example, the Scoville value of the famous Tabasco (registered trademark: manufactured by Mackirheny) is about 2100 to 2500, and the pure capsaicin is about 16 million.

  Since the Scoville value is a dilution factor that does not feel pungent, the concentration at the Scoville value of 1 is considered to be the pungent threshold of the substance. Therefore, it is considered that the pungent threshold can be calculated by 1 / (Scoville value). Further, when a plurality of pungent substances are contained, the Scoville value can be added.

  The Scoville value of a material containing a plurality of pungent components such as an extract is determined by measuring the content of the compound having a pungent taste in the extract by HPLC or the like, and multiplying the amount of the compound present by the Scoville value of the compound, By adding, the Scoville value of the extract or the like can be calculated and obtained. The Scoville values of the main pungent compounds are as follows. Capsaicin: 16100000, dihydrocapsaicin: 16100000, nordihydrocapsaicin: 9300000, homocapsaicin: 6900000, homodihydrocapsaicin: 8100000, N-vanillyl-n-nonamide: 9200000 (above, J. Food Sci., 1977, 42, p. 660-665), piperine: 100,000 (J. Food Sci., 1980, 17, p. 268-272), 6-shogaol: 150,000, 6-gingerol: 80000, 8- and 10-gingerol, and 8- And 10-shogaol 10,000 or less (above, J. Chromatogr., 360, 1986, p. 175-184). Table 1 shows the pungent threshold of each substance calculated from these Scoville values.

  The natural extract contains many homologs, but the capsicum extract, ginger extract, and pepper extract have little content other than the main components shown in Table 1 below, and are substantially free from pungency. Due to the small contribution, the sum of the three components capsaicin, dihydrocapsaicin and nordihydrocapsaicin for capsicum extract, piperine only for pepper extract, 6-shogaol and 6 for ginger extract -It is said that the Scoville value of the extract can be almost calculated by the sum of the two components of gingerol.

  In addition, if the pungent threshold value cannot be calculated based on analysis or calculation because it contains pungent substances that do not have a clear pungent threshold value or is difficult to analyze and calculate, the sensory evaluation of the extract of pungent spices A method of calculating the pungent threshold value can also be adopted. In this case, the extract, which is a mixture of pungent substances, is diluted in water, and the concentration at which the extract itself is contained in water at the time when the pungent taste is not felt can be set as the pungent threshold.

  Thus, the addition amount of the extract for setting the pungent threshold value can be calculated. Therefore, for carbonated beverages, carbonation is enhanced by adding the extract within the range of 1/10 or more of the calculated addition amount to be the pungent threshold of these extracts or the calculated addition amount. Can do.

  In the present invention, in addition to the pungent substance having a concentration lower than the above-mentioned threshold concentration, further by adding one or more flavors selected from l-menthol, cinnamon oil, and lime oil obtained by the steam distillation method, Carbonation can be enhanced.

  There is no restriction | limiting in particular as addition amount of these fragrance | flavors, The range currently used for drink etc. can be illustrated, and 0.001 ppm-100 ppm, Preferably the range of about 0.01 ppm-10 ppm is illustrated. it can. When the added amount of these fragrances is less than 0.001 ppm, there is no difference in carbonic acid feeling when not adding these fragrances, and when the added amount of these fragrances is more than 100 ppm, the fragrance is On the contrary, it is unfavorable because it is too strong.

  The food and drink to which the carbonic acid enhancing agent of the present invention can be added is not particularly limited as long as it is a food and drink having a carbonic sensation, in addition to carbonated drinks, for example, carbonated alcoholic drinks, frozen desserts, candy, jelly, gummy, Examples include tablet confectionery, chewing gum, and the like.

  The following examples further illustrate the present invention.

Example 1 (Enhancement of carbonic acid feeling by capsaicin)
Flux sugar glucose liquid sugar (Bx75 °) 13 kg, citric acid (crystal) 0.14 Kg, trisodium citrate 0.04 Kg was added with ion-exchanged water and dissolved to make 100 L (hereinafter referred to as carbonated beverage stock solution).

This carbonated beverage stock solution was prepared by adding capsaicin (Scoville value 16100000) without addition of 0.006 ppm, 0.012 ppm, 0.036 ppm, 0.06 ppm or 0.12 ppm, respectively. Inject gas, set the gas pressure in the can to 0.5 kg / cm ² , 1.0 / cm ^2, or 2.0 kg / cm ² , seal with a can seamer (winding machine), and in warm water at 80 ° C. After the can center temperature reached 70 ° C, it was maintained at 70 ° C for 5 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage. Since capsaicin is difficult to dissolve in water, it was diluted with 100-fold amount of 99% ethanol and added.

About the carbonated feeling of these drinks, sensory evaluation was performed by 20 skilled panels. Evaluation criteria were about stimulation by carbonic acid, and a seven-step evaluation was performed with a gas pressure of 2.0 kg / cm ² and an additive-free product as a reference (4 points). Table 2 shows the average evaluation score and average comment on flavor.
(Scoring criteria)
Feel very strong: 7 points Feel strongly: 6 points Feel slightly strong: 5 points No change: 4 points Feel slightly weak: 3 points Feel weak: 2 points Feel very weak: 1 point

  As shown in Table 2, when capsaicin was added to a carbonated beverage at a concentration of less than 1/10 (0.0062 ppm) of capsaicin, the difference in capsaicin was almost the same as when capsaicin was not added. When capsaicin is added to carbonated beverages at a concentration higher than 10 (0.0062 ppm) and less than the capsaicin pungency threshold (0.062 ppm), it is expected from the gas pressure when capsaicin is not added. It is clear that a higher carbonic feeling is felt. In addition, when capsaicin was added to a carbonated beverage at a concentration exceeding the capsaicin pungent threshold (0.062 ppm), the carbonation was enhanced, but the capsaicin was pungent and uncomfortable.

Example 2 (Enhancement of carbonic acid feeling by 6-shogaol)
Prepared by adding 6-shogaol (Scoville value 150,000) to the carbonated beverage stock solution prepared in the same manner as in Example 1 and adding 0.5 ppm, 1.0 ppm, 3.0 ppm, 6.0 ppm or 10.0 ppm, respectively. Further, carbon dioxide gas was injected into each preparation solution, and the can gas pressure was set to 0.5 kg / cm ² , 1.0 / cm ^2, or 2.0 kg / cm ² , respectively. ), The can center temperature reached 70 ° C. in 80 ° C. warm water, maintained at 70 ° C. for 5 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage. Since 6-shogaol is difficult to dissolve in water, it was diluted with 10-fold amount of 99% ethanol and added.

  About the carbonated feeling of these drinks, sensory evaluation was performed by 20 skilled panels. The scoring standard is the same as in the first embodiment. Table 2 shows the average evaluation score and average comment on flavor.

  As shown in Table 3, when 6-shogaol was added to the carbonated beverage at a concentration less than 1/10 (0.667 ppm) of the 6-shogaol pungent threshold, there was almost no difference from the addition of 6-shogaol. Is higher than 1/10 (0.667 ppm) of 6-shogaol's pungent threshold, and within a concentration range below 6-shogaol's pungent threshold (6.67 ppm). When all is added, it is clear that a carbonic acid feeling higher than expected from the gas pressure when 6-shogaol is not added is felt. In addition, when 6-shogaol is added to a carbonated beverage at a concentration exceeding the pungent threshold value (6.67 ppm) of 6-shogaol, the carbonic acid feeling is enhanced, but the pungent taste of 6-shogaol is felt and uncomfortable. there were.

Example 3 (Enhancement of carbonic acid feeling by piperine)
Prepared by adding piperine (Scoville value 100000) with no addition, 0.5 ppm, 2.0 ppm, 5.0 ppm, 8.0 ppm or 15.0 ppm to the carbonated beverage stock solution prepared in the same manner as in Example 1, respectively, Carbon dioxide gas is injected into each prepared solution, and the gas pressure in the can is set to 0.5 kg / cm ² , 1.0 / cm ^2, or 2.0 kg / cm ² , and sealed with a can seamer (clamping machine) After the can center temperature reached 70 ° C. in 80 ° C. warm water, it was maintained at 70 ° C. for 5 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage. Since piperine is difficult to dissolve in water, it was diluted with 10 times the amount of 99% ethanol and added.

  About the carbonated feeling of these drinks, sensory evaluation was performed by 20 skilled panels. The scoring standard is the same as in the first embodiment. Table 4 shows the average evaluation score and average comment on flavor.

  As shown in Table 4, when piperine is added to carbonated beverages at a concentration of less than 1/10 (1 ppm) of piperine's pungent threshold, there is almost no difference from the addition of piperine, but 1/10 of piperine's pungent threshold ( When piperine is added to a carbonated beverage at a concentration higher than 1 ppm) and less than the piperine pungent threshold (10 ppm), the carbonic acid feeling is higher than expected from the gas pressure when piperine is not added. It is clear that it can be felt. In addition, when piperine was added to a carbonated beverage at a concentration exceeding the piperine pungent threshold (10 ppm), the carbonated feeling was enhanced, but the pungent taste of piperine was felt, and there was a sense of incongruity.

Example 4 (Preparation of capsicum extract)
100 g of commercially available dried dried clover is pulverized with a mixer, added with 1000 g of 60% (v / v) ethanol aqueous solution, stirred at 65 ° C. for 3 hours, cooled to 20 ° C., centrifuged, and diatomaceous earth was removed. Suction filtration was performed as a filter aid to obtain 865 g of capsicum extract (reference product 1).

  The capsaicin, dihydrocapsaicin and nordihydrocapsaicin contents of the obtained Reference product 1 were measured by high performance liquid chromatography.

Measurement condition:
Column: Packed column for octadecyl group-introduced liquid chromatograph L-column T MODS (4.6 mmφ × 250 mm: manufactured by Chemical Substance Evaluation Research Organization)
Mobile phase: 1% aqueous acetic acid solution / acetonitrile = 1/1
Flow rate: 1.2 ml / min Temperature: 40 ° C
Detection: UV280nm
Measurement value: capsaicin: 0.0117%
Dihydrocapsaicin: 0.0098%
Nordihydrocapsaicin: 0.0035%
Calculation of the Scoville value: The Scoville value of the extract is a value obtained by multiplying the content (percentage) of each pungent component by the respective coefficient and summing them. In addition, the Scoville value of capsicum is usually low in content other than the above three components, so that it can be almost calculated by considering only the above three components. Therefore, the Scoville value of Reference Product 1 is 0.0117 / 100 × 16100000 + 0.0098 / 100 × 16100000 + 0.0035 / 100 × 9300000 = 3787. Therefore, when the reference product 1 is diluted 3787 times, the pungent threshold value is obtained. Therefore, the amount of addition for making the reference product 1 less than the pungent threshold value is less than 0.0264%.

Example 5 (Addition of capsicum extract to carbonated beverages)
Reference product 1 is not added to the carbonated beverage stock solution prepared in the same manner as in Example 1, 0.0025%, 0.005%, 0.01%, 0.025%, 0.03% or 0.05% added. In addition, carbon dioxide gas is injected into each preparation solution, and the gas pressure in the can is set to 0.5 kg / cm ² , 1.0 / cm ^2, or 2.0 kg / cm ² , respectively. After sealing with a seamer (winding machine) and the can center temperature reaching 70 ° C. in 80 ° C. warm water, it was maintained at 70 ° C. for 5 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage.

  About the carbonated feeling of these drinks, sensory evaluation was performed by 20 skilled panels. The scoring standard is the same as in the first embodiment. Table 5 shows the average score and average comment on flavor.

  As shown in Table 5, when Reference Product 1 is added to carbonated beverages at a concentration of less than 1/10 (0.0264%) of the pungent threshold calculated based on the Scoville value of capsaicins, Reference Product 1 is not added However, it was added to the carbonated beverage within a concentration range higher than 1/10 of the pungent threshold value of Reference product 1 and less than the pungent threshold value of Reference product 1 (0.264%). In this case, it is clear that the carbonic acid feeling is higher than expected from the gas pressure in the case where the reference product 1 is not added. Further, when the reference product 1 was added to the carbonated beverage at a concentration exceeding the pungent threshold, the carbonic sensation was enhanced, but the pungent taste of Capsicum was clearly felt strongly and uncomfortable.

Example 6 (Addition of fragrance to carbonated beverage added with capsicum extract)
A carbonated beverage stock solution prepared in the same manner as in Example 1 was prepared by adding Reference Product 1 without addition and 0.01%, and each preparation solution was further added with l-menthol 1 ppm and cinnamon oil 0.2 ppm. , Distilate lime oil 4ppm, cold press lime oil 4ppm, orange oil 20ppm, lemon oil 20ppm, grapefruit oil 20ppm, or eucalyptus oil 20ppm, carbon dioxide is injected, 1.0 kg / cm ² (no addition product 1.0 kg / cm ² and 2.0 kg / cm ²⁾ is set to a can center temperature in hot water sealed 80 ° C. in cans Cima (seaming machine) is After reaching 70 ° C., it was maintained at 70 ° C. for 5 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage.

  About the carbonated feeling of these drinks, sensory evaluation was performed by 20 skilled panels. The scoring standard is the same as in the first embodiment. Table 6 shows the average score and average comment of flavor.

As shown in Table 6, a carbonated beverage obtained by adding 0.01% of the reference product 1 to a carbonated beverage having a gas pressure of 1.0 kg / cm ² is a carbonated beverage having a gas pressure of 2.0 kg / cm ² and no reference product 1 added. However, each carbonated beverage to which 1-menthol, cinnamon oil, and distilate lime oil were further added felt a strong sense of carbonation. In addition, in the drink which added these fragrance | flavors, although the fragrance by fragrance | flavor addition was also felt, in the carbonated drink, it was a result that there was no discomfort in particular and the feeling of carbonation was enhanced. On the other hand, each carbonated beverage with 0.01% reference product 1 added to a carbonated beverage with a gas pressure of 1.0 kg / cm ² and further added with orange oil, lemon oil, and grapefruit oil has a conspicuous sweetness. As a result, the carbonic acid feeling was weakened. In addition, carbonated beverages with 0.01% reference product 1 added to carbonated beverages with a gas pressure of 1.0 kg / cm ² and further added with eucalyptus oil can feel a refreshing feeling that is mismatched with the carbonated feeling. It was a result of weakening.

Example 7 Extraction of Black Pepper Extract 100 g of commercially available black pepper (produced in Sarawak, Malaysia) was pulverized with a mixer, 1000 g of 60% (V / V) ethanol aqueous solution was added, and the mixture was stirred at 65 ° C. for 3 hours, and then 20 ° C. Then, the mixture was subjected to suction filtration using diatomaceous earth as a filter aid to obtain 826 g of black pepper extract (reference product 2).

  The piperine content of the obtained Reference product 2 was measured by high performance liquid chromatography.

Measurement condition:
Column: Packed column for octadecyl group-introduced liquid chromatograph L-column T MODS (4.6 mmφ × 250 mm: manufactured by Chemical Substance Evaluation Research Organization)
Mobile phase: 1% aqueous acetic acid solution / acetonitrile = 1/1
Flow rate: 1.2 ml / min Temperature: 40 ° C
Detection: UV280nm
Measured value: piperine content: 0.402%
Calculation of the Scoville value: The Scoville value of the peppers is usually low because the content other than piperine is small, and it can be almost calculated if only piperine is taken into account. Therefore, the Scoville value of the reference product 2 is 0.402 / 100 × 100,000 = 402. Therefore, since the pungent threshold value is obtained when the reference product 2 is diluted 402 times, the amount of addition for making the reference product 2 less than the pungent threshold value is less than 0.249%.

Example 8 Addition to carbonated beverages
Reference product 2 was not added to the carbonated beverage stock solution prepared in the same manner as in Example 1, 0.025%, 0.05%, 0.1%, 0.2%, 0.4%, or 0.8% added. In addition, carbon dioxide gas is injected into each preparation solution, and the gas pressure in the can is set to 0.5 kg / cm ² , 1.0 / cm ^2, or 2.0 kg / cm ² , respectively. After sealing with a seamer (winding machine) and the can center temperature reaching 70 ° C. in 80 ° C. warm water, it was maintained at 70 ° C. for 5 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage.

About the carbonated feeling of these drinks, sensory evaluation was performed by 20 skilled panels. The evaluation was performed with respect to stimulation by carbonic acid, and a seven-step evaluation was performed with a gas pressure of 2.0 kg / cm ² and a reference product 2 additive-free product as a reference (4 points). The scoring standard was the same as in Example 1. Table 4 shows the average of evaluation points and flavor comments.

  As shown in Table 7, when the reference product 2 was added to the carbonated beverage at a concentration less than 1/10 (0.0402%) of the pungent threshold calculated based on the Scoville value of piperine, the reference product 2 was not added. When added to carbonated beverages in a concentration range higher than 1/10 of the pungent threshold value of Reference product 2 and less than the pungent threshold value (0.402%) of Reference product 2 It is clear that a carbonic acid feeling higher than expected from the gas pressure when the reference product 2 is not added is felt. Further, when the reference product 2 was added to the carbonated beverage at a concentration exceeding the pungent threshold, the carbonic sensation was enhanced, but the pungent taste of the pepper was clearly felt strongly and there was a sense of incongruity.

Example 9 Extraction of ginger oleoresin 100 g of commercially available dried ginger (made in China) was pulverized with a mixer, added with 1000 g of acetone, stirred at 40 ° C. for 3 hours, cooled to 20 ° C., and extracted by decantation. After the residue was separated, 600 g of acetone was further added to the residue, stirred at 40 ° C. for 3 hours, cooled to 20 ° C., and the extract and the residue were separated by decantation. The separated liquids were combined, suction filtered with cellulose powder as a filter aid, and acetone was distilled off under reduced pressure to obtain 10.8 g of ginger oleoresin (reference product 3).

  The 6-shogaol and 6-gingerol contents of the obtained Reference product 3 were measured by high performance liquid chromatography.

Measurement condition:
Column: Packed column for octadecyl group-introduced liquid chromatograph L-column T MODS (4.6 mmφ × 250 mm: manufactured by Chemical Substance Evaluation Research Organization)
Mobile phase: methanol / water = 65/35 → methanol / water = 100/0 (50 minutes) →
Methanol / water = 100/0 (10 minutes)
Flow rate: 1.0 ml / min Temperature: 30 ° C
Detection: UV280nm
Measurement value: 6-shogaol: 3.5%
6-gingerol: 1.1%
Calculation of the Scoville value: Since the Scoville value of ginger is usually low in content other than the above two components, almost the entire Scoville value can be calculated from the two components 6-shogaol and 6-gingerol. ing. Therefore, the Scoville value of the reference product 3 is 3.5 / 100 × 150,000 + 1.1 / 100 × 80000 = 6130. Therefore, since the pungent threshold value is obtained when the reference product 3 is diluted 6130 times, the amount of addition for making the reference product 3 less than the pungent threshold value is less than 0.0163%.

Example 10 Addition to Carbonated Beverage Fructose Glucose Liquid Sugar (Bx75 °) 13 Kg, Citric Acid (Crystal) 0.14 Kg, Trisodium Citrate 0.04 Kg was added and dissolved to make 100 L.

Prepare the reference product 3 with no addition, 0.0015%, 0.003%, 0.006%, 0.015%, 0.03% or 0.06% added to this solution, Carbon dioxide gas is injected into each prepared solution, the gas pressure in the can is set to 0.5 kg / cm ² , 1.0 / cm ^2, or 2.0 kg / cm ² , and sealed with a can seamer (clamping machine). After the can center temperature reached 70 ° C. in warm water at 80 ° C., it was maintained at 70 ° C. for 5 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage. Since ginger oleoresin is difficult to dissolve in water, it was diluted with 10 times amount of 99% ethanol and added.

About the carbonated feeling of these drinks, sensory evaluation was performed by 20 skilled panels. Criteria for evaluation was performed for the stimulation with carbon dioxide, the gas pressure 2.0 kg / cm ^2, a 7 point scale for the reference products 1 additive-free products and the reference (4 points) was carried out. The scoring standard was the same as in Example 2. Table 8 shows the average of evaluation points and flavor comments.

  As shown in Table 8, when Reference Product 3 was added to a carbonated beverage at a concentration of less than 1/10 (0.001633%) of the pungent threshold calculated based on the Scoville values of 6-shogaol and 6-gingerol There is almost no difference from the case where Reference Product 2 is not added, but the concentration is higher than 1/10 of the pungent threshold of Reference Product 2 and less than the pungent threshold (0.0163%) of Reference Product 3. When added to a carbonated beverage, it is clear that a feeling of carbonation higher than expected from the gas pressure when the reference product 3 is not added is felt. Moreover, when the reference product 3 was added to the carbonated beverage at a concentration exceeding the pungent threshold, the carbonation sensation was enhanced, but the pungent taste of ginger itself was clearly felt strongly, and there was a sense of incongruity.

Claims (2)

  A carbonic acid enhancing agent comprising a pungent component as an active ingredient and the pungent component being added at a concentration within a range of 1/10 or more of the pungent threshold to less than the pungent threshold in the final product.   The pungent substance is derived from one or more selected from the group consisting of capsicum extract, pepper extract, ginger extract, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, piperine, 6-gingerol and 6-shogaol. The carbonic acid enhancing agent according to claim 1, wherein