JP2015006168A - Carbonic acid beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a carbonic acid beverage in which the bitterness and/or the sharpness of aftertaste reinforced by carbonic acid is improved.SOLUTION: Provided is a carbonic acid beverage comprising: (a) menthol of 3 w/ppm or higher; and (b) a flavor component having a Tien-cha extract and/or the flavor of green leaves. Also provided is a method for suppressing the bitterness of menthol and/or sharpness of aftertaste by adding a flavor component having a Tien-cha extract and/or the flavor of green leaves in the carbonic acid beverage comprising menthol of 3 w/vppm or higher. As the flavor component having the flavor of green leaves, cis-3-hexenol, trans-2-hexenal, trans-2-hexenol or cis-2-hexenol is preferable.

Description

  The present invention relates to a carbonated beverage containing menthol.

It has been known that menthol contained in gums, strawberries, herbal teas and the like gives a cool feeling. Therefore, these foods are taken not only for enjoying the flavor but also for obtaining the above-mentioned feelings in work, sports, driving a car and the like. In order to impart a cool feeling, foods, health drinks and the like to which menthol is added have been developed. So far, throat koji blended with menthol, oral liquids added with menthol and the like are known.
However, when menthol is blended in a carbonated beverage, there is a problem that the strength of bitterness becomes remarkable, and a unique aftertaste tends to remain, resulting in poor sharpness.

So far, techniques for suppressing the bitter taste of menthol have been studied. For example, sodium bicarbonate and salt (Patent Document 1), edible oil and fat (Patent Document 2), curcumin (Patent Document 3), emulsified fragrance composition (Patent Document 4), glycidic acid esters (Patent Document 5) is known.
However, these methods have not been effective enough for the bitterness and specific aftertaste when menthol is added to carbonated beverages.
On the other hand, in recent years, aroma components (cis-3-hexenol (green leaf alcohol), trans-2-hexenal (green leaf aldehyde), etc.) having the scent of green leaves are known as stress reducing and fatigue recovery components (Non-patent Document 1). However, various application examples have been reported (see, for example, Patent Document 6 and Patent Document 7), however, in these prior documents, the sweetness of adding a tea extract to a carbonated beverage containing the menthol of the present invention. No particular aftertaste reduction effect is described.

  Amber tea has a unique sweetness and aftertaste due to polyphenols called lupusoside, and is drunk in Guangxi soup in southern China as a healthy tea effective for antipyretic, antitussive and appetite enhancement. In recent years, the anti-allergic action by the tea extract has been found and has been incorporated into various foods and drinks.

JP 2002-212041 A JP 2004-18829 A Japanese Patent No. 4473338 JP 2010-239872 A JP 2012-80840 A JP 2006-25643 A JP 2006-36726 A

Green scent Plant's great wisdom 2005

  An object of the present invention is to provide a carbonated beverage having improved menthol bitterness and / or aftertaste crispness enhanced with carbonation.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors, in a carbonated beverage containing 3 w / vppm or more of menthol, have a strawberry tea extract with a unique aftertaste and / or a green leafy scent with a bitter taste. Surprisingly, it has been found that the bitterness and aftertaste of menthol can be improved by blending the aroma component, and the present invention has been completed.

That is, the present invention
(1) (a) a menthol of 3 w / vppm or more, and (b) a carbonated beverage characterized by containing an aroma component having a fragrance of strawberry tea extract and / or green leaves,
(2) The carbonated beverage according to (1), wherein the menthol is l-menthol,
(3) The carbonated beverage according to (1) or (2), containing 2 parts by mass or more of a tea extract with respect to 1 part by mass of menthol,
(4) The aromatic component having a green leaf scent is at least one selected from the group of cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol, (1) to (3) the carbonated beverage according to any one of
(5) 0.01 parts by mass or more of at least one selected from the group of cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol per 1 part by mass of menthol (5) carbonated drinks according to
(6) The carbonated beverage according to any one of (1) to (5), further containing a sweetener,
(7) The carbonated beverage according to (6), wherein the sweetener is at least one selected from the group of isomerized sugar, sugar, sucralose and stevia extract,
(8) The carbonated beverage according to any one of (1) to (7), wherein the pH is 3.0 to 5.0,
(9) In carbonated beverages containing 3 w / vppm or more of menthol, the bitter taste of menthol is suppressed and / or the aftertaste is improved by adding an aroma component having a scent of strawberry tea extract and / or green leaves. how to,
It is.

The present invention provides a carbonated beverage in which the bitterness and aftertaste of menthol are improved by blending a scented tea extract and / or an aroma component having a green leaf aroma with a carbonated beverage containing menthol of 3 w / vppm or more. Became possible.
Further, in the present invention, since the aftertaste and bitterness of the scented tea extract and / or the aroma component having a green leaf scent are offset by the bitterness and aftertaste of menthol, the ease of drinking of the carbonated beverage of the present invention is not impaired. .

  The carbonated beverage of the present invention contains 3 w / vppm or more of menthol and strawberry tea extract and / or an aroma component having a scent of green leaves.

  The menthol, which is an essential component of the carbonated beverage of the present invention, is not particularly limited as long as it is of a quality that can be used in beverages. For example, synthetic products that can be used as food additives, l-menthol extracted from nature, In addition to dl-menthol, plant extracts containing menthol such as peppermint and spearmint, and concentrates thereof can be used. Among these, in the carbonated beverage of the present invention, it is preferable to use l-menthol from the viewpoint of taste. Further, the content of menthol in the carbonated beverage of the present invention is 3 to 1000 w / vppm (hereinafter simply referred to as “ppm”) from the viewpoint of feeling bitter and poor aftertaste sharpness and solubility, preferably Is 10 ppm to 300 ppm, particularly preferably 27 ppm to 300 ppm.

  The tea used in the present invention refers to Rubus suavissimus S. Lee (official name: Kashiwa Kangiko), which is often drunk in Guangxi Province in southern China. Shakucha has various effects, and recently, its antiallergic effect is widely known.

  The strawberry tea extract used in the present invention can be obtained by extracting the leaves and stems of strawberry tea as they are or after performing drying, crushing, pulverizing treatment or the like as necessary. The extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the extract of strawberry tea is obtained by the immersion extraction method, the conditions are 15 minutes to 10 hours at 0 to 35 ° C.

  The content of the tea extract in the carbonated beverage of the present invention is 10 to 100,000 ppm, preferably 50 to 50,000 ppm, particularly preferably 50 to 27000 ppm. Moreover, content of the strawberry tea extract in the carbonated beverages of this invention is 1-10000 mass parts with respect to 1 mass part of menthol, Preferably it is 2-2000 mass parts. This is because if it is less than 1 part by mass, the effect of improving the bitterness of menthol and the sharpness of the aftertaste may not be sufficient, and if it exceeds 10,000 parts by mass, the aftertaste of the persimmon tea extract itself becomes strong and is not preferable.

  In the carbonated beverage of the present invention, “aroma component having a green leaf fragrance” is a compound having 6 carbon atoms and exhibiting volatility (cis-3-hexenol (green leaf alcohol), trans-2-hexenal (green leaf aldehyde), cis-3-hexenal, trans-3-hexenol, trans-2-hexenol, trans-2-hexenoic acid, trans-3-hexenal, n-hexanol, n-hexanal) and esters thereof. These are components known as the scent of green leaves. Among these components, cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol are preferable from the viewpoint of the effect of the present invention.

  Content of the aromatic component which has the scent of a green leaf in the carbonated beverages of this invention is 0.01 ppm-1000 ppm, Preferably it is 0.1 ppm-500 ppm, Most preferably, it is 0.27 ppm-135 ppm.

  Moreover, content of the fragrance | flavor component which has the scent of a green leaf in the carbonated beverages of this invention is 0.001-10 mass parts normally with respect to 1 mass part of menthol, Preferably it is 0.01-5 mass parts. If it is less than 0.001 part by mass, the effect of improving the bitterness of menthol and the sharpness of the aftertaste may not be sufficient. It may not be preferable.

  It is preferable that a sweetener is further added to the carbonated beverage of the present invention. When a sweetener is blended, the bitter taste of menthol is suppressed, and the sweetness and aftertaste by the sweetener are also suppressed by the scent of green leaves, so the refreshing feeling is further enhanced. Examples of the sweetener used in the present invention include sugar, isomerized sugar, glucose, fructose, maltitol, xylitol, sorbitol, erythritol, acesulfame potassium, sucralose, stevia extract, aspartame and the like. Among these sweeteners, isomerized sugar, sugar, sucralose, or stevia extract is particularly preferable from the viewpoint of suppressing the sweetness of the sweetener, improving the aftertaste of the sweetener, and enhancing the refreshing feeling of the carbonated beverage.

  The isomerized sugar used in the present invention is a liquid sugar mainly composed of glucose or fructose isomerized by enzyme or alkali, obtained by hydrolyzing starch with an enzyme such as amylase or acid. Yes, it is also called fructose glucose liquid sugar or glucose fructose liquid sugar. The content of isomerized sugar in the carbonated beverage of the present invention is 1 to 40 w / v% (hereinafter simply referred to as “%”), but in the present invention, 5% or more in which the sweetness and aftertaste of isomerized sugar are more strongly felt. The significance of carrying out with the content of is great. The upper limit is preferably 25%. If it exceeds 40%, the sweetness of the isomerized sugar itself becomes strong, which may be undesirable.

  The content of sugar in the carbonated beverage of the present invention is 1 to 40%, but in the present invention, it is significant to carry out at a content of 5% or more that gives a stronger sense of sweetness and aftertaste of sugar. The upper limit is preferably 25%. If it exceeds 40%, the sweetness of the sugar itself becomes strong, which may be undesirable.

  Sucralose used in the present invention refers to 4,1 ', 6'-trichlorogalactosucrose and is a high-intensity sweetener that is about 600 times sweeter than sugar. The content of sucralose in the carbonated beverage of the present invention is 3 to 700 w / vppm (hereinafter simply referred to as “ppm”). Significant to do. The upper limit is preferably 500 ppm. If it exceeds 700 ppm, the sweetness of sucralose itself becomes strong, which may be undesirable.

  Stevia extract used in the present invention includes these sugar transfer products in addition to natural stevia extract. For example, rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudio Side E and α-glucosyl stevioside are mentioned. The content of the stevia extract in the carbonated beverage of the present invention is 10 to 2000 ppm. However, in the present invention, it is significant to carry out with a content of 50 ppm or more that feels the sweetness and aftertaste of stevia extract more strongly. The upper limit is preferably 1500 ppm. If it exceeds 2000 ppm, the sweetness of the stevia extract itself becomes strong, which may be undesirable.

  These sweeteners may be contained not only in the carbonated beverage of the present invention but also in an appropriate combination of two or more. As a composition of the sweetener of the present invention, any composition can be applied as long as it is a composition equivalent to 4 g or more of sugar per 100 ml of carbonated beverage in terms of sweetness. The sweetness refers to the intensity of sweetness. Generally, the sweetness with sugar as 1 is isomerized sugar: 1.0, glucose: 0.60 to 0.70, fructose: 1.20 to 1.50, Maltitol: 0.80 to 0.90, Xylitol: 0.60, Sorbitol: 0.60 to 0.70, Erythritol: 0.70 to 0.80, Acesulfame potassium: 200, Sucralose: 600, Stevia extract: 100-200, aspartame: 100-200.

  The pH of the carbonated beverage of the present invention is not particularly limited, and is, for example, 2.5 to 7.0. From the viewpoint of flavor, the pH is preferably low, and more preferably pH 3.0 to 5.0. The pH adjustment of the carbonated beverage of the present invention can be performed using a pH adjuster usually used for carbonated beverages. Specific pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and other organic acids and salts thereof, hydrochloric acid And inorganic bases such as sodium hydroxide and the like.

  Furthermore, in the carbonated beverage of the present invention, an antioxidant, a colorant, a fragrance, a corrigent, a surfactant, a thickener, a stabilizer, a preservative, a sweetener, a sour taste, and the like as long as the effects of the present invention are not impaired. Additives such as additives can be blended as appropriate.

The carbonated beverage of the present invention can be produced by a conventionally known method. For example, menthol and a bitterness-reducing substance are added to water, and the other ingredients described above are further added as desired, followed by stirring to prepare a beverage stock solution. Then, after cooling after adjusting the pH or heat sterilization as necessary, carbon dioxide gas is sealed so that the gas pressure is within a predetermined range, for example, 0.2 to 4.0 kg / cm ² (carbon dioxide). Nation), filling the container, and sterilizing. In addition, although there exist a premix method and a postmix method in the manufacturing method of carbonated drinks, you may employ any in this invention.

  Hereinafter, the present invention will be described in more detail with reference to examples and the like, but the present invention is not limited to these examples and the like. Note that the tea extract used in the examples was Rubus suavissimus S. This is a raw material obtained by extracting Lee leaves with water, concentrating, and spray-drying.

  Carbonated beverages were prepared according to the formulations described in Reference Examples 1 to 5 in Table 1 below and the following method. First, citric acid and trisodium citrate are added to about 45% of water (100 ml), and then heated to 40 to 50 ° C. After adding and dissolving l-menthol, hydrochloric acid or sodium hydroxide The pH was adjusted with an aqueous solution to prepare a beverage stock solution having a concentration of 50% of the total amount. Finally, carbonated water was added to this beverage stock solution to make a total amount to obtain a carbonated beverage.

  Carbonated beverages were prepared according to the formulations described in Tables 5 to 10 below and the following method. First, citric acid, trisodium citrate, strawberry tea extract, cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, cis-2-hexenol, in about 45% of the total amount (100 ml) of water After adding isomerized sugar (fructose-glucose liquid sugar content 75%), sugar, sucralose, stevia extract, warm to 40-50 ° C., add and dissolve l-menthol, and then add hydrochloric acid or aqueous sodium hydroxide solution The pH was adjusted to prepare a beverage stock solution having a concentration of 50% of the total amount. Finally, carbonated water was added to the beverage stock solution to make a total amount to obtain carbonated beverages (Examples 1 to 15). A carbonated beverage to which only l-menthol, citric acid, and trisodium citrate were added as a control (Comparative Example 1), rose petal extract instead of strawberry tea, and a structure similar to an aroma component with a scent of green leaves Beverages were also prepared in which the compounds (cis-2-penten-1-ol, cis-3-heptenol, 1-heptanol) were added instead of the scent of green leaves (Comparative Examples 2 to 6).

  About these carbonated beverages, about 28 mL of test liquids were taken for 3 men and women aged 28 to 34 years old as panels, and the bitterness and aftertaste of menthol immediately after preparation were evaluated. In addition, since bitterness and aftertaste are likely to remain long, after evaluating one sample, the next test solution was evaluated after 15 minutes had passed. Evaluation was performed by relative evaluation as follows.

<Evaluation of bitterness of menthol>
Bitterness is 3 points for “very strong”, 2 points for “strong”, 1 point for “slightly strong”, 0 points for “same”, −1 point for “slightly weak”, and “weak” The evaluation was made on a 7-point scale with -2 points and "very weak" being -3 points. The average score of the three panelists was converted into the criteria shown in Table 2 below and shown.

<Evaluation of aftertaste sharpness>
Compared with the comparative example, the aftertaste is 3 points “very good”, 2 points “good”, 1 point “slightly good”, 0 points “same”, −1 point “slightly bad”, “bad” "-2 points and" Very bad "was -3 points, and was evaluated in 7 levels. The average score of the three panelists was converted into the criteria described in Table 3 below and shown.

<Evaluation of refreshing feeling of carbonated drink>
The refreshing feeling of carbonated drinks is 3 points for “very strong”, 2 points for “strong”, 1 point for “slightly strong”, 0 points for “same”, −1 point for “slightly weak” , "Weak" was -2 points and "very weak" was -3 points, and was evaluated in 7 stages. The average score of the three panelists was converted into the criteria described in Table 4 below and shown.

  As shown in Examples 1 to 3, the bitterness of the menthol and the sharpness of the aftertaste were improved in comparison with Comparative Example 1 by blending 270 ppm or more of the tea extract. (In the case of strawberry tea extract, the effect on bitterness was particularly great.)

  As shown in Examples 4 to 6, the bitterness and aftertaste sharpness were improved as compared with Comparative Example 1 by blending cis-3-hexenol in an amount of 0.27 ppm or more. (In the case of cis-3-hexenol, the effect on the sharpness of the aftertaste was particularly great.)

  As shown in Examples 7 to 9, other scents of green leaves such as trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol had the same effect.

  As shown in Examples 10 to 12, both bitterness and aftertaste sharpness are improved by blending coconut tea extract and cis-3-hexenol, or sweetener and cis-3-hexenol in a carbonated beverage blended with menthol. In addition, it was possible to obtain a carbonated beverage with an enhanced refreshing feeling.

As shown in Example 13, the bitterness of menthol could be greatly suppressed by combining a sweetener and strawberry tea. Moreover, as shown in Examples 14 to 15, by combining the scent of green leaves, the aftertaste was improved and a carbonated beverage with an enhanced refreshing feeling could be obtained.
Moreover, as shown in Comparative Examples 2-6, there was no effect in the rose petal extract which is the same rose family plant as strawberry tea. In addition, cis-2-penten-1-ol, cis-4-hepten-1-ol, cis-3-heptenol, and 1-heptanol, which are compounds having a structure similar to the aroma component having the scent of green leaves, are also bitter. There was no effect of reducing and improving the sharpness.

<Preparation of carbonated drink>
A carbonated beverage was prepared according to the formulation described in Table 11 below and the following method. First, after adding citric acid, trisodium citrate, persimmon tea extract, cis-3-hexenol to about 45% of water (100 ml), heat to 40-50 ° C. and add l-menthol After dissolution, the pH was adjusted with hydrochloric acid or an aqueous sodium hydroxide solution to prepare a beverage stock solution having a concentration of 50% of the total amount. Finally, carbonated water was added to this beverage stock solution to make a total amount to obtain carbonated beverages (Examples 16 to 22).

  The carbonated beverages shown in Examples 16 to 22 were improved in bitterness and sharpness of aftertaste and good ingestibility.

  The carbonated beverage of the present invention is suitable for obtaining a carbonated beverage that is easy to drink because the bitterness and aftertaste are improved despite containing menthol.

Claims (9)

A carbonated drink characterized by containing (a) menthol of 3 w / vppm or more and (b) an aroma component having a fragrance of strawberry tea extract and / or green leaves. The carbonated beverage according to claim 1, wherein the menthol is l-menthol. The carbonated drink according to claim 1 or 2, comprising 2 parts by mass or more of strawberry tea extract with respect to 1 part by mass of menthol. The fragrance component having a scent of green leaves is at least one selected from the group of cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol. Carbonated drink according to crab. 5. The composition contains 0.01 part by mass or more of at least one selected from the group of cis-3-hexenol, trans-2-hexenal, trans-2-hexenol, and cis-2-hexenol with respect to 1 part by mass of menthol. The carbonated drink described in 1. The carbonated drink according to any one of claims 1 to 5, comprising a sweetener. The carbonated beverage according to claim 6, wherein the sweetener is at least one selected from the group consisting of isomerized sugar, sugar, sucralose and stevia extract. pH is 3.0-5.0, The carbonated drink in any one of Claims 1-7. A method for suppressing bitterness of menthol and / or improving aftertaste in a carbonated beverage containing menthol of 3 w / vppm or more by adding a scented tea extract and / or an aroma component having a green leafy scent.