JP2016052319A - Beverage - Google Patents
Beverage Download PDFInfo
- Publication number
- JP2016052319A JP2016052319A JP2015225436A JP2015225436A JP2016052319A JP 2016052319 A JP2016052319 A JP 2016052319A JP 2015225436 A JP2015225436 A JP 2015225436A JP 2015225436 A JP2015225436 A JP 2015225436A JP 2016052319 A JP2016052319 A JP 2016052319A
- Authority
- JP
- Japan
- Prior art keywords
- extract
- carbonated
- carbonated beverage
- caramel
- hotness
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013361 beverage Nutrition 0.000 title description 10
- 235000014171 carbonated beverage Nutrition 0.000 claims abstract description 96
- 239000000284 extract Substances 0.000 claims abstract description 69
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 23
- 235000013736 caramel Nutrition 0.000 claims abstract description 23
- 244000147568 Laurus nobilis Species 0.000 claims abstract description 21
- 235000017858 Laurus nobilis Nutrition 0.000 claims abstract description 21
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 13
- 229940007061 capsicum extract Drugs 0.000 claims abstract description 9
- 239000001943 capsicum frutescens fruit extract Substances 0.000 claims abstract description 9
- 235000019633 pungent taste Nutrition 0.000 claims description 56
- 229940116257 pepper extract Drugs 0.000 claims description 45
- 235000013372 meat Nutrition 0.000 claims description 22
- 239000000126 substance Substances 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 235000019604 hot taste sensations Nutrition 0.000 abstract description 5
- 244000270834 Myristica fragrans Species 0.000 abstract description 3
- 235000009421 Myristica fragrans Nutrition 0.000 abstract description 3
- 244000089698 Zanthoxylum simulans Species 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000009932 Zanthoxylum simulans Nutrition 0.000 abstract 2
- 239000001702 nutmeg Substances 0.000 abstract 2
- 238000000605 extraction Methods 0.000 description 40
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 24
- 229940077082 red pepper extract Drugs 0.000 description 20
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 16
- 239000000203 mixture Substances 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- 235000017663 capsaicin Nutrition 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 13
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 12
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 12
- 229960002504 capsaicin Drugs 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000009472 formulation Methods 0.000 description 9
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 8
- 239000003638 chemical reducing agent Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 238000007654 immersion Methods 0.000 description 8
- 239000011550 stock solution Substances 0.000 description 7
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 6
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 6
- 229960001948 caffeine Drugs 0.000 description 6
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 6
- 239000001569 carbon dioxide Substances 0.000 description 6
- 229910002092 carbon dioxide Inorganic materials 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000003960 organic solvent Substances 0.000 description 5
- 235000002566 Capsicum Nutrition 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 4
- 238000013019 agitation Methods 0.000 description 4
- 239000012530 fluid Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000002904 solvent Substances 0.000 description 4
- 238000001256 steam distillation Methods 0.000 description 4
- -1 β-adrenergic Chemical class 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 239000006002 Pepper Substances 0.000 description 3
- 241000722363 Piper Species 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 3
- 229910021529 ammonia Inorganic materials 0.000 description 3
- 239000003518 caustics Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000376 reactant Substances 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000004094 surface-active agent Substances 0.000 description 3
- 229920000858 Cyclodextrin Polymers 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000020230 cinnamon extract Nutrition 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 230000037149 energy metabolism Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000010979 pH adjustment Methods 0.000 description 2
- 235000002378 plant sterols Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- WBHHMMIMDMUBKC-QJWNTBNXSA-M ricinoleate Chemical compound CCCCCC[C@@H](O)C\C=C/CCCCCCCC([O-])=O WBHHMMIMDMUBKC-QJWNTBNXSA-M 0.000 description 2
- 229940066675 ricinoleate Drugs 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- UBVSIAHUTXHQTD-UHFFFAOYSA-N 2-n-(4-bromophenyl)-1,3,5-triazine-2,4-diamine Chemical compound NC1=NC=NC(NC=2C=CC(Br)=CC=2)=N1 UBVSIAHUTXHQTD-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- OFOBLEOULBTSOW-UHFFFAOYSA-N Propanedioic acid Natural products OC(=O)CC(O)=O OFOBLEOULBTSOW-UHFFFAOYSA-N 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 229920001800 Shellac Polymers 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 210000004100 adrenal gland Anatomy 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 150000003943 catecholamines Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- XJQPQKLURWNAAH-UHFFFAOYSA-N dihydrocapsaicin Chemical compound COC1=CC(CNC(=O)CCCCCCC(C)C)=CC=C1O XJQPQKLURWNAAH-UHFFFAOYSA-N 0.000 description 1
- RBCYRZPENADQGZ-UHFFFAOYSA-N dihydrocapsaicin Natural products COC1=CC(COC(=O)CCCCCCC(C)C)=CC=C1O RBCYRZPENADQGZ-UHFFFAOYSA-N 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000012732 erythrosine Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 230000027119 gastric acid secretion Effects 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012676 herbal extract Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 206010021654 increased appetite Diseases 0.000 description 1
- 150000007529 inorganic bases Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- VZCYOOQTPOCHFL-UPHRSURJSA-N maleic acid Chemical compound OC(=O)\C=C/C(O)=O VZCYOOQTPOCHFL-UPHRSURJSA-N 0.000 description 1
- 239000011976 maleic acid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000008203 oral pharmaceutical composition Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 230000002572 peristaltic effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000010992 reflux Methods 0.000 description 1
- 229940109850 royal jelly Drugs 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 description 1
- 239000004208 shellac Substances 0.000 description 1
- 229940113147 shellac Drugs 0.000 description 1
- 235000013874 shellac Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- UJMBCXLDXJUMFB-UHFFFAOYSA-K trisodium;5-oxo-1-(4-sulfonatophenyl)-4-[(4-sulfonatophenyl)diazenyl]-4h-pyrazole-3-carboxylate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-UHFFFAOYSA-K 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 230000024883 vasodilation Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、トウガラシ抽出物を含有する炭酸飲料に関する。 The present invention relates to a carbonated beverage containing a pepper extract.
トウガラシに含まれる辛み成分であるカプサイシンは古くから香辛料として食品に、また、反対刺激剤として医療に用いられている。近年ラットにカプサイシンを投与すると副腎からカテコールアミン、特にβ−アドレナリンの分泌が亢進されること、それによって脂肪組織での脂質代謝回転が増進することが判った。また、エネルギー代謝促進、コレステロール低下作用、辛み性、食欲増進、唾液分泌促進、胃酸分泌促進、腸管蠕動運動促進、血管拡張及び生理活性ペプタイド放出促進等の生理作用も報告されている。また、近年ではカプサイシンを含むトウガラシ抽出物の刺激を利用した眠気防止用組成物が報告されている(特許文献1)。 Capsaicin, a spicy ingredient contained in pepper, has long been used in food as a spice and in medicine as a counterstimulant. In recent years, it was found that administration of capsaicin to rats promotes secretion of catecholamines, particularly β-adrenergic, from the adrenal gland, thereby increasing lipid turnover in adipose tissue. Physiological actions such as energy metabolism promotion, cholesterol lowering action, spiciness, increased appetite, saliva secretion promotion, gastric acid secretion promotion, intestinal peristaltic movement promotion, vasodilation and bioactive peptide release promotion have also been reported. In recent years, a composition for preventing drowsiness using a stimulus of a pepper extract containing capsaicin has been reported (Patent Document 1).
しかしながら、トウガラシ抽出物は、その強い辛み、刺激や難溶性であることから食品あるいは医薬品への利用は限られているのが現状である。 However, the present condition is that the use of pepper extract is limited to foods or pharmaceuticals because of its strong hotness, irritation and poor solubility.
これまでにトウガラシ抽出物を含む食品、経口用医薬品組成物にポリグリセリン縮合リシノレイン酸エステルを含有させることにより、辛みをマスキングする方法(特許文献2)や、カプサイシンとシクロデキストリンと植物ステロールを複合体とすることで辛みを抑制する方法(特許文献3)、カプサイシンを多く含むトウガラシエキスを澱粉及び食物繊維の有孔部分に吸着させ、その表面をコーテング剤(シェラック、ツエイン、アラビアゴム等)で覆うことによって辛みを抑えた食品の製造方法が開発されてきた(特許文献4)。 A method of masking hotness by adding a polyglycerin condensed ricinoleate to a food or oral pharmaceutical composition containing a pepper extract so far (Patent Document 2), or a complex of capsaicin, cyclodextrin and plant sterol To suppress spiciness (Patent Document 3), capsicin-rich capsicum extract is adsorbed on the pores of starch and dietary fiber, and the surface is covered with a coating agent (shellac, twein, gum arabic, etc.) Thus, a method for producing foods with reduced spiciness has been developed (Patent Document 4).
しかし、ポリグリセリン縮合リシノレイン酸エステルを含むマスキング剤は油を多く含む食品に使用範囲が限定されるとともに、ワックス様の香りがあることから、風味に影響を与えやすい。また、カプサイシンとシクロデキストリンと植物ステロールの複合体を水に配合する場合,均一に分散させるためには安定剤が必要になり、安定剤の種類や配合量によっては風味に影響を与えるため、好ましくない。また、特許文献1には炭酸を配合するとトウガラシ抽出物の辛みが抑制することができる旨が記載されているが、炭酸だけでは辛み抑制効果は不十分であった。 However, the masking agent containing polyglycerin-condensed ricinoleate has a limited range of use in foods rich in oil and has a wax-like fragrance, so it tends to affect the flavor. In addition, when a complex of capsaicin, cyclodextrin, and plant sterol is added to water, a stabilizer is required to uniformly disperse, and depending on the type and amount of the stabilizer, the flavor may be affected. Absent. In addition, Patent Document 1 describes that, when carbonic acid is blended, the hot pepper extract can be prevented from being hot, but carbonic acid alone is not sufficient for the hotness suppression effect.
本発明は、トウガラシ抽出物を含む炭酸飲料の辛みを低減する技術を提供することを課題とする。 This invention makes it a subject to provide the technique which reduces the hotness of the carbonated drink containing a red pepper extract.
本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、トウガラシ抽出物を含有する炭酸飲料において、辛み低減物質を配合することによりトウガラシ抽出物の辛みを低減できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have found that in a carbonated beverage containing a red pepper extract, the hotness of the red pepper extract can be reduced by blending a hot taste reducing substance. It came to complete.
すなわち、本発明は、
(1)トウガラシ抽出物と、以下の(a)および(b)、
(a)月桂樹、肉荳蒄、花椒または山椒の抽出物
(b)カラメル
からなる群から選ばれる辛み低減物質の1種または2種以上を含有することを特徴
とする炭酸飲料、
(2)トウガラシ抽出物を0.001〜0.1W/V%含有する(1)に記載の炭酸飲料、
(3)月桂樹、肉荳蒄、花椒または山椒の抽出物を0.001〜0.1W/V%含有する
(1)または(2)に記載の炭酸飲料、
(4)pHが2.5〜7.0である(1)〜(3)の何れかに記載の炭酸飲料である。
That is, the present invention
(1) Capsicum extract and the following (a) and (b),
(A) Extract of laurel, meat bud, flower bud or yam (b) Carbonated beverage characterized by containing one or more spiciness reducing substances selected from the group consisting of caramel,
(2) The carbonated beverage according to (1), containing 0.001 to 0.1 W / V% of pepper extract,
(3) Contains 0.001 to 0.1 W / V% of an extract of laurel, meat bud, flower bud or yam, carbonated drink according to (1) or (2),
(4) The carbonated beverage according to any one of (1) to (3), which has a pH of 2.5 to 7.0.
また、本発明は、トウガラシ抽出物を含有する炭酸飲料に、以下の(a)および(b)、
(a)月桂樹、肉荳蒄、花椒または山椒の抽出物
(b)カラメル
からなる群から選ばれる辛み低減物質の1種または2種以上を配合することを特徴とするトウガラシ抽出物を含有する炭酸飲料の辛み低減方法である。
In addition, the present invention provides the following (a) and (b) to a carbonated beverage containing a pepper extract.
(A) Extract of laurel, meat bud, flower bud or yam (b) Carbonic acid containing capsicum extract, characterized in that it contains one or more spice reducing substances selected from the group consisting of caramel It is a method for reducing the hotness of beverages.
本発明の炭酸飲料は、トウガラシ抽出物を含有する炭酸飲料に辛み低減物質を配合することによりトウガラシ抽出物の辛みが抑制されたものとなる。 In the carbonated beverage of the present invention, the hotness of the red pepper extract is suppressed by blending a hotness-reducing substance into the carbonated beverage containing the red pepper extract.
また、本発明の炭酸飲料は、これに配合する辛み低減物質そのものの風味によって飲みやすさが損なわれることもない。 Further, the carbonated beverage of the present invention does not impair the ease of drinking by the flavor of the spiciness reducing substance itself blended therein.
本発明の炭酸飲料は、トウガラシ抽出物と、以下の(a)および(b)、
(a)月桂樹、肉荳蒄、花椒または山椒の抽出物
(b)カラメル
からなる群から選ばれる辛み低減物質の1種または2種以上を含有するものである。なお、本発明において、炭酸飲料とは、飲用可能な液体と二酸化炭素(炭酸ガス)を含む飲料をいう。
The carbonated beverage of the present invention comprises a pepper extract, the following (a) and (b),
(A) Extract of laurel tree, meat bud, flower bud or yam (b) Contains one or more spice reducing substances selected from the group consisting of caramel. In the present invention, the carbonated beverage refers to a beverage containing a drinkable liquid and carbon dioxide (carbonic acid gas).
本発明の炭酸飲料の必須成分であるトウガラシ抽出物は、トウガラシ属ナス科の植物であるトウガラシ(Capsicum annuum)の果実部分をそのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出処理方法は、特に限定されず、常法に従って行うことができ、室温ないし還流加熱下において任意の装置を使用することができる。 例えば、上記抽出溶媒を満たした容器に、抽出原料を投入し、ときどき撹拌しながら可溶性成分を溶出させる。この際、抽出条件は、抽出原料の種類や部位等に応じて適宜調整し得るが、抽出溶媒量は、通常、抽出原料の5〜50倍量(質量比)であり、抽出時間は、通常、熱水の場合は70℃〜100℃で5分〜2時間程度、室温抽出の場合は1〜24時間程度、低級脂肪族アルコール、含水低級脂肪族アルコール等の有機溶媒の場合は室温〜80℃で10分〜2時間程度である。抽出処理により辛み香辛料成分を溶出させた後、該抽出処理で得られた抽出液を濾過あるいは遠心分離して抽出残渣を除去することによって、抽出液を調製することができる。得られた抽出液から溶媒を留去し、トウガラシ抽出物を得ることができる。 The capsicum extract, which is an essential component of the carbonated beverage of the present invention, was subjected to drying, crushing, pulverizing, etc., as it was or as needed, the fruit portion of capsicum annuum, a plant belonging to the family Capsicum genus It is obtained by later extraction. 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 5 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 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. A solvent is distilled off from the obtained extract, and a red pepper extract can be obtained.
本発明の炭酸飲料におけるトウガラシ抽出物の含有量は、特に限定されないが、例えば、0.001〜1W/V%(以下、単に「%」という)、好ましくは0.005〜0.5%、特に好ましくは0.005〜0.1%である。なお、このトウガラシ抽出物中には、カプサイシン、ジヒドロカプサイシン等のカプサイシン類(以下、これらをまとめて「カプサイシン」という)が通常0.05〜0.5質量%程度含有される。そのため、カプサイシンの総量をトウガラシ抽出物の含有量の指標としてもよい。この場合の本発明の炭酸飲料におけるカプサイシンの総量は、特に限定されないが、例えば、一回の経口摂取量当たりのカプサイシンが0.0005mg以上、好ましくは0.0005mg〜0.5mg、特に好ましくは0.01mg〜0.5mgとなる量である。また、トウガラシ抽出物中のカプサイシンの総量はHPLC等を用いた公知の方法によって測定することができる。 The content of the pepper extract in the carbonated beverage of the present invention is not particularly limited, but is, for example, 0.001 to 1 W / V% (hereinafter simply referred to as “%”), preferably 0.005 to 0.5%. Especially preferably, it is 0.005 to 0.1%. In this capsicum extract, capsaicins such as capsaicin and dihydrocapsaicin (hereinafter collectively referred to as “capsaicin”) are usually contained in an amount of about 0.05 to 0.5 mass%. Therefore, the total amount of capsaicin may be used as an index for the content of the pepper extract. In this case, the total amount of capsaicin in the carbonated beverage of the present invention is not particularly limited. For example, capsaicin per oral intake is 0.0005 mg or more, preferably 0.0005 mg to 0.5 mg, particularly preferably 0. The amount is 0.01 mg to 0.5 mg. The total amount of capsaicin in the pepper extract can be measured by a known method using HPLC or the like.
本発明の炭酸飲料におけるもう1つの必須成分である辛み低減物質は、トウガラシ抽出物の辛みを低減できるものである。本発明の炭酸飲料における辛み低減物質(a)の含有量は、特に限定されないが、例えば、0.001〜1%、好ましくは0.005〜0.5%、特に好ましくは0.005〜0.1%である。また、辛み低減物質(b)の含有量は、特に限定されないが、例えば、0.001〜1%、好ましくは0.001〜0.5%、特に好ましくは0.003〜0.14%である。 The spiciness reducing substance, which is another essential component in the carbonated beverage of the present invention, can reduce the hotness of the pepper extract. The content of the spiciness reducing substance (a) in the carbonated beverage of the present invention is not particularly limited, but is, for example, 0.001 to 1%, preferably 0.005 to 0.5%, particularly preferably 0.005 to 0. 0.1%. Further, the content of the spiciness reducing substance (b) is not particularly limited, but is, for example, 0.001 to 1%, preferably 0.001 to 0.5%, particularly preferably 0.003 to 0.14%. is there.
辛み低減物質のうち(a)の月桂樹の抽出物は、ゲッケイジュ属くすのき科の植物である月桂樹(Laurus nobilis)の葉を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に月桂樹の抽出物を浸漬抽出法で得る場合、その条件は0〜35℃で15分〜10時間である。 Among the spiciness-reducing substances, the laurel extract of (a) was dried, crushed, pulverized, etc., as it was or as needed, leaves of Laurus nobilis, a plant belonging to the genus Cucurbitaceae. It is obtained by later extraction. 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 laurel extract is obtained by the immersion extraction method, the condition is 15 minutes to 10 hours at 0 to 35 ° C.
本発明の炭酸飲料における月桂樹の抽出物の含有量は、上記の通りであるが、より具体的には、例えば、ブリックス20程度のもので、0.001〜1%、好ましくは0.005〜0.5%、特に好ましくは0.005〜0.1%である。また、本発明の炭酸飲料には、この月桂樹の抽出物をトウガラシ抽出物1質量部に対して通常0.04〜30質量部とし、好ましくは0.2〜2.4質量部とする。0.04質量部未満であると、トウガラシ抽出物の辛み低減効果が充分でないことがあるためであり、30質量部を超えると月桂樹の抽出物そのものの風味が強くなり、好ましくないことがある。そして、トウガラシ抽出物の辛みを低減させるという観点からは、トウガラシ抽出物1質量部に対して0.2質量部以上を含有させることが好ましい。 The content of the laurel extract in the carbonated beverage of the present invention is as described above, but more specifically, for example, about Brix 20, 0.001 to 1%, preferably 0.005. It is 0.5%, particularly preferably 0.005 to 0.1%. In the carbonated beverage of the present invention, the laurel extract is generally 0.04 to 30 parts by mass, preferably 0.2 to 2.4 parts by mass with respect to 1 part by mass of the pepper extract. If the amount is less than 0.04 parts by mass, the effect of reducing the hotness of the red pepper extract may not be sufficient. If the amount exceeds 30 parts by mass, the flavor of the laurel extract itself becomes strong, which may be undesirable. And from a viewpoint of reducing the hotness of a red pepper extract, it is preferable to contain 0.2 mass part or more with respect to 1 mass part of a red pepper extract.
辛み低減物質のうち(a)の肉荳蒄の抽出物は、ニクズク属ニクズク科の植物である肉荳蒄(Myristica fragrans)の種子を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に肉荳蒄の抽出物を浸漬抽出法で得る場合、その条件は0〜35℃で15分〜10時間である。 Among the spiciness-reducing substances (a), the extract of meat candy is dried, crushed and crushed as it is, or as necessary, from the seeds of the meat bud (Myristica fragrans), a plant belonging to the genus Nikuzu family. It is obtained by extracting after performing etc. 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 meat meat is obtained by the immersion extraction method, the conditions are 15 minutes to 10 hours at 0 to 35 ° C.
本発明の炭酸飲料における肉荳蒄の抽出物の含有量は、上記の通りであるが、より具体的には、例えば、ブリックス22程度のもので、0.001〜1%、好ましくは0.005〜0.5%、特に好ましくは0.005〜0.1%である。また、本発明の炭酸飲料には、この肉荳蒄の抽出物をトウガラシ抽出物1質量部に対して通常0.04〜30質量部とし、好ましくは0.2〜2.4質量部とする。0.04質量部未満であると、トウガラシ抽出物の辛み低減効果が充分でないことがあるためであり、30質量部を超えると肉荳蒄の抽出物そのものの風味が強くなり、好ましくないことがある。そして、トウガラシ抽出物の辛みを低減させるという観点からは、トウガラシ抽出物1質量部に対して0.2質量部以上を含有させることが好ましい。 The content of the extract of the meat candy in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 22, and is 0.001 to 1%, preferably 0.00. 005 to 0.5%, particularly preferably 0.005 to 0.1%. In addition, in the carbonated beverage of the present invention, the extract of meat candy is usually 0.04 to 30 parts by mass, preferably 0.2 to 2.4 parts by mass with respect to 1 part by mass of the pepper extract. . If the amount is less than 0.04 parts by mass, the effect of reducing the hotness of the red pepper extract may not be sufficient. If the amount exceeds 30 parts by mass, the flavor of the meat extract itself becomes strong, which is not preferable. is there. And from a viewpoint of reducing the hotness of a red pepper extract, it is preferable to contain 0.2 mass part or more with respect to 1 mass part of a red pepper extract.
辛み低減物質のうち(a)の花椒の抽出物は、サンショウ属ミカン科の植物である花椒(Zanthoxylum bungeanum)の果実および/または種皮を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に花椒の抽出物を浸漬抽出法で得る場合、その条件は0〜35℃で15分〜10時間である。 Among the spiciness-reducing substances, (a) flower bud extract is dried, crushed and crushed as it is, or as needed, from the fruit and / or seed coat of Zanthoxylum bungeanum, a plant belonging to the genus Citrus. It is obtained by performing extraction after processing. 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 obtaining an extract of florets by the immersion extraction method, the conditions are 15 minutes to 10 hours at 0 to 35 ° C.
本発明の炭酸飲料における花椒の抽出物の含有量は、上記の通りであるが、より具体的には、例えば、ブリックス23程度のもので、0.001〜1%、好ましくは0.005〜0.5%、特に好ましくは0.005〜0.1%である。また、本発明の炭酸飲料には、この花椒の抽出物をトウガラシ抽出物1質量部に対して通常0.04〜30質量部とし、好ましくは0.2〜2.4質量部とする。0.04質量部未満であると、トウガラシ抽出物の辛み低減効果が充分でないことがあるためであり、30質量部を超えると花椒の抽出物そのものの風味が強くなり、好ましくないことがある。そして、トウガラシ抽出物の辛みを低減させるという観点からは、トウガラシ抽出物1質量部に対して0.2質量部以上を含有させることが好ましい。 The content of the extract of the flower bud in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 23 and is 0.001 to 1%, preferably 0.005. It is 0.5%, particularly preferably 0.005 to 0.1%. In the carbonated beverage of the present invention, the flower bud extract is usually 0.04 to 30 parts by mass, preferably 0.2 to 2.4 parts by mass with respect to 1 part by mass of the pepper extract. This is because if the amount is less than 0.04 parts by mass, the effect of reducing the hotness of the pepper extract may not be sufficient, and if it exceeds 30 parts by mass, the flavor of the floret extract itself becomes strong and may not be preferable. And from a viewpoint of reducing the hotness of a red pepper extract, it is preferable to contain 0.2 mass part or more with respect to 1 mass part of a red pepper extract.
辛み低減物質のうち(a)の山椒の抽出物は、サンショウ属ミカン科の植物である山椒(Zanthoxylum piperitum)の果実および/または種皮を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に山椒抽出物を浸漬抽出法で得る場合、その条件は0〜35℃で15分〜10時間である。 Among the spiciness-reducing substances, the extract of yam of (a) is obtained by drying, crushing, and crushing the fruit and / or seed coat of Zanthoxylum piperitum, which is a plant belonging to the genus Zanthaceae, as it is or as necessary. It is obtained by performing extraction after processing. 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 yam extract is obtained by the immersion extraction method, the condition is 0 to 35 ° C. for 15 minutes to 10 hours.
本発明の炭酸飲料における山椒の抽出物の含有量は、上記の通りであるが、より具体的には、例えば、ブリックス24程度のもので、0.001〜1%、好ましくは0.005〜0.5%、特に好ましくは0.005〜0.1%である。また、本発明の炭酸飲料には、この山椒の抽出物をトウガラシ抽出物1質量部に対して通常0.04〜30質量部とし、好ましくは0.2〜2.4質量部とする。0.04質量部未満であると、トウガラシ抽出物の辛み低減効果が充分でないことがあるためであり、30質量部を超えると山椒の抽出物そのものの風味が強くなり、好ましくないことがある。そして、トウガラシ抽出物の辛みを低減させるという観点からは、トウガラシ抽出物1質量部に対して0.2質量部以上を含有させることが好ましい。 The content of the extract of yam in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 24, and is 0.001 to 1%, preferably 0.005. It is 0.5%, particularly preferably 0.005 to 0.1%. In the carbonated beverage of the present invention, the yam extract is usually 0.04 to 30 parts by mass, preferably 0.2 to 2.4 parts by mass with respect to 1 part by mass of the pepper extract. This is because if the amount is less than 0.04 parts by mass, the effect of reducing the hotness of the red pepper extract may not be sufficient, and if it exceeds 30 parts by mass, the flavor of the yam extract itself becomes strong and may not be preferable. And from a viewpoint of reducing the hotness of a red pepper extract, it is preferable to contain 0.2 mass part or more with respect to 1 mass part of a red pepper extract.
辛み低減物質のうち(b)のカラメルは、濃褐色の物質であり、食品グレードのものであれば、一般に着色料や製造溶剤として用いられているものを、特に制限なく用いることができる。このカラメルは、追加の反応体の含有またはそれによる処理により4つ(I〜IV)に分類される。カラメルIは、反応体が加えられていないそのままのカラメルであり、よって、天然である。このカラメルIには色を濃くするために、苛性亜硫酸塩および/またはアンモニア等の人工反応体を加えても差し支えない。カラメルIIは、苛性亜硫酸塩により処理されたカラメルである。カラメルIIIは、アンモニアにより処理されたカラメルである。カラメルIVは、苛性亜硫酸塩およびアンモニアの両方により処理されたカラメルである。これらカラメルの市販品としては、例えば、コクヨカラメルS、S−1、S−4、S−7、S−239、S−710、S−30、S−9等のカラメルI、コクヨカラメルSK、KH等のカラメルIII、K、RB、RC、CD、CN、BC−2、AW−1等のカラメルIV、バーントシュガーNo.15(ぶどう糖焙焼物)等の液状カラメル、カラメルSF、HSF−R、SF−KR、SF−161、SF−180、SF−720、SF−31等のカラメルI、LF−141等のカラメルIII、BCF−3等のカラメルIV等の粉末カラメル(全て池田糖化工業株式会社製)が挙げられる。本発明の炭酸飲料には、これらのカラメルを1種または2種以上を組み合わせて用いてもよい。 Of the spiciness reducing substances, the caramel (b) is a dark brown substance, and any food grade material that is generally used as a colorant or a production solvent can be used without particular limitation. This caramel is classified into four (I-IV) by inclusion of additional reactants or treatment by them. Caramel I is intact caramel with no reactants added and is therefore natural. In order to deepen the color of this caramel I, an artificial reactant such as caustic sulfite and / or ammonia may be added. Caramel II is a caramel that has been treated with caustic sulfite. Caramel III is a caramel that has been treated with ammonia. Caramel IV is a caramel that has been treated with both caustic sulfite and ammonia. Examples of these commercially available caramels include Caramel I such as KOKUYO Caramel S, S-1, S-4, S-7, S-239, S-710, S-30, and S-9, KOKUYO Caramel SK, Caramel III such as KH, Caramel IV such as K, RB, RC, CD, CN, BC-2, AW-1, etc., liquid caramel such as burnt sugar No. 15 (baked glucose), caramel SF, HSF-R, Caramel I such as SF-KR, SF-161, SF-180, SF-720, SF-31, Caramel III such as LF-141, Caramel IV such as BCF-3, etc. Manufactured). These caramels may be used alone or in combination of two or more in the carbonated beverage of the present invention.
本発明の炭酸飲料には、カラメルをトウガラシ抽出物1質量部に対して通常0.04〜30質量部とし、好ましくは0.1〜6.7質量部とする。0.04質量部未満であると、トウガラシの辛み低減効果が充分でないことがあるためであり、30質量部を超えるとカラメルそのものの風味が強くなり、好ましくないことがある。そして、トウガラシ抽出物の辛みを低減させるという観点からは、トウガラシ抽出物1質量部に対して0.2質量部以上を含有させることが好ましい。 In the carbonated beverage of the present invention, caramel is usually 0.04 to 30 parts by mass, preferably 0.1 to 6.7 parts by mass with respect to 1 part by mass of the pepper extract. If the amount is less than 0.04 parts by mass, the effect of reducing the hotness of the pepper may not be sufficient. If the amount exceeds 30 parts by mass, the flavor of the caramel itself becomes strong, which may be undesirable. And from a viewpoint of reducing the hotness of a red pepper extract, it is preferable to contain 0.2 mass part or more with respect to 1 mass part of a red pepper extract.
本発明の炭酸飲料には、上記した辛み低減物質を1種または2種以上を組み合わせて用いることができる。好ましい辛み低減物質の組み合わせは、肉荳蒄および山椒である。 In the carbonated beverage of the present invention, the above-mentioned hotness reducing substances can be used alone or in combination of two or more. A preferred combination of spiciness reducing substances is meat and yam.
本発明の炭酸飲料のpHは、特に限定されず、例えば、2.5〜7.0である。風味の観点からは低pHであることが好ましく、更に好ましくはpH3.2〜4.4である。本発明の炭酸飲料のpH調整は、通常使用されるpH調整剤を使用することができる。具体的なpH調整剤としては、クエン酸、リンゴ酸、酒石酸、コハク酸、乳酸、酢酸、マレイン酸、グルコン酸、アスパラギン酸、アジピン酸、グルタミン酸、フマル酸等の有機酸およびそれらの塩類、塩酸等の無機酸、水酸化ナトリウム等の無機塩基等が挙げられる。 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 3.2 to 4.4. For the pH adjustment of the carbonated beverage of the present invention, a commonly used pH adjuster can be used. 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.
また、本発明の炭酸飲料には、本発明の効果を損なわない範囲で、その他の成分として、ビタミン類、ミネラル類、アミノ酸類またはその塩類、生薬類、生薬抽出物類、ローヤルゼリー、カフェイン等を適宜に配合することができる。 Further, the carbonated beverage of the present invention includes vitamins, minerals, amino acids or salts thereof, herbal medicines, herbal extracts, royal jelly, caffeine, etc., as long as the effects of the present invention are not impaired. Can be blended appropriately.
上記成分の中でも特に本発明の炭酸飲料にカフェインを配合した場合、カフェインの苦みも低減される。本発明の炭酸飲料におけるカフェインの含有量は、特に限定されないが、苦みを感じる量、例えば、0.01〜1%、好ましくは0.02〜0.4%である。 Among the above components, particularly when caffeine is blended in the carbonated beverage of the present invention, the bitterness of caffeine is also reduced. The content of caffeine in the carbonated beverage of the present invention is not particularly limited, but is an amount that feels bitter, for example, 0.01 to 1%, preferably 0.02 to 0.4%.
更に、本発明の炭酸飲料には、本発明の効果を損なわない範囲で、抗酸化剤、着色料、香料、矯味剤、界面活性剤、増粘剤、安定剤、保存料、甘味料、酸味料等の添加物を適宜配合することができる。 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.
なお、本発明の炭酸飲料は、従来トウガラシ抽出物の辛みを低減するために用いられてきた界面活性剤、乳化剤、ガム類を用いる必要はないのでこれらを実質的に含有しない飲料が好ましい。ここで実質的に含有しないとは、炭酸飲料における界面活性剤、乳化剤、ガム類の含有量がそれぞれ0.1%以下であることをいう。 In addition, since the carbonated beverage of this invention does not need to use surfactant, an emulsifier, and gums conventionally used in order to reduce the hotness of a red pepper extract, the drink which does not contain these substantially is preferable. Here, “substantially not containing” means that the content of the surfactant, the emulsifier, and the gums in the carbonated beverage is 0.1% or less, respectively.
本発明の炭酸飲料は、従来公知の方法により製造することができる。なお、炭酸飲料の製法には、プレミックス法とポストミックス法とがあるが、本発明においてはいずれを採用してもよい。具体的にプレミックス法は、まず、水、果汁等の飲用可能な液体に、トウガラシ抽出物および辛み低減物質を添加し、更に所望により前述した他の成分を添加して攪拌し、飲料原液を調製する。そして、必要に応じてpHの調整、希釈、加熱殺菌をしてから冷却した後、ガス圧が所定の範囲、例えば、0.2〜4.0kg/cm3になるように炭酸ガスをガス封入(カーボネーション)し、容器に充填して、殺菌する工程により炭酸飲料を製造することができる。また、ポストミックス法は、前記と同様の飲料原液に、必要に応じてpHの調整、加熱殺菌等をしたものを調製しておき、これをガス圧が上記範囲の炭酸水で希釈する工程により炭酸飲料を製造することができる。 The carbonated beverage of the present invention can be produced by a conventionally known method. 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. Specifically, in the premix method, first, a hot pepper extract and a spiciness reducing substance are added to a drinkable liquid such as water and fruit juice, and further, the other ingredients described above are added and stirred as desired. Prepare. Then, after adjusting the pH, diluting, and heat sterilizing as necessary, and then cooling, carbon dioxide gas is sealed so that the gas pressure is within a predetermined range, for example, 0.2 to 4.0 kg / cm 3. (Carbonation), filling the container, and sterilizing can produce carbonated beverages. In addition, the postmix method is prepared by preparing a beverage stock solution similar to the above with pH adjustment, heat sterilization, etc. as necessary, and diluting this with carbonated water having a gas pressure in the above range. Carbonated beverages can be produced.
以下に、実施例等を挙げ、本発明を更に詳細に説明するが、本発明はこれらの実施例等に何ら限定されるものではない。 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.
参 考 例 1
抽出物の調製:
月桂樹の葉の粉末1gに対し95%エタノールを6mlを加え、室温で2時間攪拌後、ろ紙で濾過して抽出物を得た(月桂樹抽出物:ブリックス20.3)。また、同様にして花椒の果実および果皮の抽出物(花椒抽出物:ブリックス23.3)、肉荳蒄の種子の抽出物(肉荳蒄抽出物:ブリックス21.5)、山椒の果実および果皮の抽出物(山椒抽出物:ブリックス23.8)、オレンジの皮の抽出物(オレンジピール抽出物:ブリックス20.7)、シナモン抽出物(ブリックス22.0)を得た。なお、トウガラシ抽出物(ブリックス17.9、カプサイシンの総含量0.14%)および山椒水抽出物(ブリックス0.5)については市販品を用いた。これらの抽出物を以下の実施例で用いた。
Reference example 1
Extract preparation:
6 ml of 95% ethanol was added to 1 g of bay leaf powder, and the mixture was stirred at room temperature for 2 hours, followed by filtration with filter paper to obtain an extract (Laurel extract: Brix 20.3). Similarly, an extract of flower and fruit peels of the florets (flower bud extract: Brix 23.3), an extract of the seeds of meat buds (extract of meat buds: Brix 21.5), fruit and peel of the yam Extract (branch extract: Brix 23.8), orange peel extract (orange peel extract: Brix 20.7), and cinnamon extract (Brix 22.0). Commercially available products were used for the pepper extract (Brix 17.9, total capsaicin content 0.14%) and the yam extract (Brix 0.5). These extracts were used in the following examples.
実 施 例 1
炭酸飲料の調製:
下記表1に記載の処方および次の方法に従い炭酸飲料を調製した。まず、全量(100ml)の15%程度の水にトウガラシ抽出物(ブリックス17.9)を添加し、十分に攪拌した。次に、これにクエン酸、クエン酸ナトリウムおよび参考例1に示した辛み低減物質を添加した後、塩酸または水酸化ナトリウムでpHを調整し、全量の25%の濃度の飲料原液を調製した。最後にこの飲料原液に炭酸水を加えて全量とし、炭酸飲料を得た(製品1〜13)。また、辛み低減物質を添加しない炭酸飲料を対照とした(比較製品1)。
Example 1
Preparation of carbonated beverages:
A carbonated beverage was prepared according to the formulation described in Table 1 below and the following method. First, the pepper extract (Brix 17.9) was added to about 15% of the total amount (100 ml) of water, and the mixture was sufficiently stirred. Next, citric acid, sodium citrate and the spiciness reducing substance shown in Reference Example 1 were added thereto, and then the pH was adjusted with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 25% of the total amount. Finally, carbonated water was added to the beverage stock solution to make a total amount, and carbonated beverages were obtained (products 1 to 13). Moreover, the carbonated drink which does not add a spiciness reduction substance was set as the control (Comparative product 1).
これらの炭酸飲料について、25〜40歳までの4人をパネルとして、試験液約20mLを服用し、調製直後のトウガラシの辛みについて評価した。なお、一つのサンプルを評価した後は、前の試験液の味がなくなるまで水で口中をすすぎ、十分経過してから次の試験液の評価を行った。評価は絶対評価で行い、辛みが「非常に強い」を6点、「強い」を5点、「やや強い」を4点、「感じる」を3点、「やや弱い」を2点、「弱い」を1点、「非常に弱い」を0点とした7段階の評価で行った。結果を表1に、パネル4名の平均を評価点として示した。 About these carbonated drinks, about 20 mL of test liquids were taken using 4 persons up to 25 to 40 years old as a panel, and the hotness of pepper immediately after preparation was evaluated. After one sample was evaluated, the mouth was rinsed with water until the taste of the previous test solution disappeared, and the next test solution was evaluated after sufficient time had passed. Evaluation is absolute, with 6 points for “very strong”, 5 points for “strong”, 4 points for “slightly strong”, 3 points for “feel”, 2 points for “slightly weak”, and “weak” "1", and "Very weak" as 0. The results are shown in Table 1, and the average of 4 panelists is shown as an evaluation score.
表1から明らかなように月桂樹抽出物、肉荳蒄抽出物、花椒抽出物または山椒の抽出物(山椒抽出物および山椒水抽出物)は、炭酸飲料におけるトウガラシ抽出物の辛みを低減した。特に山椒抽出物で辛み低減効果が大きかった。 As is clear from Table 1, the laurel extract, the meat extract, the flower extract or the extract of the yam (the yam extract and the yam extract) reduced the hotness of the pepper extract in the carbonated beverage. In particular, the yam extract had a great effect of reducing spiciness.
実 施 例 2
炭酸飲料の調製:
下記表2に記載の処方を用いる以外は実施例1と同様にして炭酸飲料を調製した(製品14〜17および比較製品2)。この炭酸飲料について実施例1と同様にしてトウガラシ抽出物の辛みを評価し、その結果を表2にあわせて示した。
Example 2
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 2 below were used (Products 14 to 17 and Comparative Product 2). About this carbonated beverage, the hotness of the pepper extract was evaluated in the same manner as in Example 1, and the results are shown in Table 2.
表2から明らかなように月桂樹抽出物、肉荳蒄抽出物、花椒抽出物または山椒抽出物は、炭酸飲料におけるトウガラシ抽出物の辛みを低減した。 As is clear from Table 2, the laurel extract, meat extract, flower extract or yam extract reduced the hotness of the pepper extract in carbonated beverages.
実 施 例 3
炭酸飲料の調製:
下記表3に記載の処方を用いる以外は実施例1と同様にして炭酸飲料を調製した(製品18〜21および比較製品3)。これらの炭酸飲料について実施例1と同様にしてトウガラシ抽出物の辛みを評価し、その結果を表3にあわせて示した。
Example 3
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 3 below were used (Products 18 to 21 and Comparative Product 3). About these carbonated drinks, the hotness of the pepper extract was evaluated in the same manner as in Example 1, and the results are shown in Table 3.
表3から明らかなように月桂樹抽出物、肉荳蒄抽出物、花椒抽出物または山椒抽出物は、炭酸飲料におけるトウガラシ抽出物の辛みを低減した。 As is clear from Table 3, the laurel extract, meat extract, flower extract or yam extract reduced the hotness of the pepper extract in carbonated beverages.
実 施 例 4
炭酸飲料の調製:
下記表4に記載の処方を用いる以外は実施例1と同様にして炭酸飲料を調製した(製品22〜25および比較製品4)。これらの炭酸飲料について実施例1と同様にしてトウガラシ抽出物の辛みを評価し、その結果を表4にあわせて示した。
Example 4
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 4 below were used (Products 22 to 25 and Comparative Product 4). About these carbonated drinks, the hotness of the pepper extract was evaluated in the same manner as in Example 1, and the results are shown in Table 4.
表4から明らかなように月桂樹抽出物、肉荳蒄抽出物、花椒抽出物または山椒抽出物は、炭酸飲料におけるトウガラシ抽出物の辛みを低減した。 As is clear from Table 4, the laurel extract, meat extract, flower extract or yam extract reduced the hotness of the pepper extract in carbonated beverages.
比 較 例 1
炭酸飲料の調製:
下記表5に記載の処方を用いる以外は実施例1と同様にして炭酸飲料を調製した(比較製品5〜6)。これらの炭酸飲料について実施例1と同様にしてトウガラシ抽出物の辛みを評価し、その結果を表5にあわせて示した。
Comparative Example 1
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 5 below were used (Comparative products 5 to 6). About these carbonated drinks, the hotness of the pepper extract was evaluated in the same manner as in Example 1, and the results are shown in Table 5.
表5から明らかなようにオレンジピール抽出物およびシナモン抽出物は、炭酸飲料におけるトウガラシ抽出物の辛みを低減できなかった。 As is clear from Table 5, the orange peel extract and the cinnamon extract could not reduce the hotness of the pepper extract in the carbonated beverage.
実 施 例 5
炭酸飲料の調製:
下記表6に記載の処方を用いる以外は実施例1と同様にして炭酸飲料を調製した(製品26〜28および比較製品1)。これらの炭酸飲料について実施例1と同様にしてトウガラシ抽出物の辛みを評価し、その結果を表6にあわせて示した。
Example 5
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 6 below were used (Products 26 to 28 and Comparative Product 1). About these carbonated beverages, the hotness of the pepper extract was evaluated in the same manner as in Example 1, and the results are shown in Table 6.
表6から明らかなようにカラメルは、炭酸飲料におけるトウガラシ抽出物の辛みを低減した。 As is apparent from Table 6, caramel reduced the hotness of the pepper extract in carbonated beverages.
実 施 例 6
炭酸飲料の調製:
下記表7に記載の処方を用いる以外は実施例1と同様にして炭酸飲料を調製した(製品29〜31および比較製品2〜4)。これらの炭酸飲料について実施例1と同様にしてトウガラシ抽出物の辛みを評価し、その結果を表7にあわせて示した。
Example 6
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 7 below were used (Products 29 to 31 and Comparative products 2 to 4). About these carbonated drinks, the hotness of the pepper extract was evaluated in the same manner as in Example 1, and the results are shown in Table 7.
表7から明らかなようにカラメルは、炭酸飲料におけるトウガラシ抽出物の辛みを低減した。 As apparent from Table 7, caramel reduced the hotness of the pepper extract in carbonated beverages.
比 較 例 2
炭酸飲料の調製:
下記表8に記載の処方を用いる以外は実施例1と同様にして炭酸飲料を調製した(比較製品7〜9)。これらの炭酸飲料について実施例1と同様にしてトウガラシ抽出物の辛みを評価し、その結果を表8にあわせて示した。
Comparative Example 2
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 8 below were used (Comparative Products 7 to 9). About these carbonated drinks, the hotness of the pepper extract was evaluated in the same manner as in Example 1, and the results are shown in Table 8.
表8から明らかなように、黄色5号、赤色3号および青色1号は、炭酸飲料におけるトウガラシ抽出物の辛みを低減できなかった。 As apparent from Table 8, Yellow No. 5, Red No. 3 and Blue No. 1 could not reduce the hotness of the pepper extract in the carbonated beverage.
実 施 例 7
炭酸飲料の調製:
下記表9に記載の処方を用いる以外は実施例1と同様にして炭酸飲料を調製した(製品32〜35および比較製品1)。これらの炭酸飲料について実施例1と同様にしてトウガラシ抽出物の辛みを評価し、その結果を表9にあわせて示した。
Example 7
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 9 below were used (Products 32-35 and Comparative Product 1). About these carbonated drinks, the hotness of the pepper extract was evaluated in the same manner as in Example 1, and the results are shown in Table 9.
表9から明らかなように月桂樹抽出物、肉荳蒄抽出物、花椒抽出物または山椒抽出物とカラメルを組み合わせることにより相乗的に炭酸飲料におけるトウガラシ抽出物の辛みを低減した。 As is clear from Table 9, the hot pepper extract in a carbonated beverage was synergistically reduced by combining caramel with a laurel extract, meat bud extract, flower bud extract or yam extract.
実 施 例 8
炭酸飲料の調製:
下記表10に記載の成分を全量(185ml)の15%の水に溶解し、十分に攪拌した。次に、塩酸または水酸化ナトリウムでpHを3.8に調整し、全量の27%の濃度の飲料原液を調製した。最後にこの飲料原液に炭酸水を加えて全量とし、190mlのアルミ缶に充填し、炭酸飲料を得た。
Example 8
Preparation of carbonated beverages:
The components listed in Table 10 below were dissolved in a total amount (185 ml) of 15% water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 27% of the total amount. Finally, carbonated water was added to the beverage stock solution to make a total amount, which was filled into a 190 ml aluminum can to obtain a carbonated beverage.
この炭酸飲料は、トウガラシ抽出物の辛みだけでなく、苦みを感じる量で添加されていたカフェインの苦みも低減され、服用性が良好であった。 This carbonated beverage reduced not only the spiciness of the pepper extract but also the bitterness of caffeine added in an amount that feels bitterness, and was good to take.
実 施 例 9
炭酸飲料の調製:
下記表11に記載の成分を全量(185ml)の15%の水に溶解し、十分に攪拌した。次に、塩酸または水酸化ナトリウムでpHを3.8に調整し、全量の39%の濃度の飲料原液を調製した。最後にこの飲料原液に炭酸水を加えて全量とし、190mlのアルミ缶に充填し、炭酸飲料を得た。
Example 9
Preparation of carbonated beverages:
The components listed in Table 11 below were dissolved in a total amount (185 ml) of 15% water and sufficiently stirred. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 39% of the total amount. Finally, carbonated water was added to the beverage stock solution to make a total amount, which was filled into a 190 ml aluminum can to obtain a carbonated beverage.
この炭酸飲料は、トウガラシ抽出物の辛みだけでなく、苦みを感じる量で添加されていたカフェインの苦みも低減され、服用性が良好であった。 This carbonated beverage reduced not only the spiciness of the pepper extract but also the bitterness of caffeine added in an amount that feels bitterness, and was good to take.
本発明の炭酸飲料はトウガラシ抽出物を含有しているにもかかわらず辛みが低減されているので、トウガラシ抽出物の有するエネルギー代謝促進、脂肪燃焼作用等の健康効果を得るのに好適である。 The carbonated beverage of the present invention has reduced spiciness despite containing the pepper extract, and is therefore suitable for obtaining health effects such as promoting energy metabolism and fat burning action of the pepper extract.
Claims (5)
(a)月桂樹、肉荳蒄または花椒の抽出物
(b)カラメル
からなる群から選ばれる辛み低減物質の1種または2種以上を含有することを特徴とする炭酸飲料。 Pepper extract and the following (a) and (b),
(A) An extract of laurel, meat bud or flower bud (b) A carbonated drink characterized by containing one or more spiciness reducing substances selected from the group consisting of caramel.
(b)、
(a)月桂樹、肉荳蒄または花椒の抽出物
(b)カラメル
からなる群から選ばれる辛み低減物質の1種または2種以上を配合することを特徴とするトウガラシ抽出物を含有する炭酸飲料の辛み低減方法。
To carbonated beverages containing pepper extract, the following (a) and (b),
(A) An extract of laurel, meat bud or flower bud (b) A carbonated beverage containing a capsicum extract containing one or more spice reducing substances selected from the group consisting of caramel Hotness reduction method.
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WO2000041579A1 (en) * | 1999-01-13 | 2000-07-20 | Takara Shuzo Co., Ltd. | Spice-containing drinks |
JP2001279227A (en) * | 2000-02-04 | 2001-10-10 | Takasago Internatl Corp | New sensation agent composition capable of imparting initial sensation during contact |
JP2006166870A (en) * | 2004-12-20 | 2006-06-29 | Ogawa & Co Ltd | Additive for carbonate beverage |
JP2009527252A (en) * | 2006-02-21 | 2009-07-30 | ニュートリジョイ,インコーポレイテッド | Food and beverage products with improved taste impression |
JP2010094081A (en) * | 2008-10-17 | 2010-04-30 | Kao Corp | Food and drink composition |
WO2011007807A1 (en) * | 2009-07-14 | 2011-01-20 | 高砂香料工業株式会社 | Method for manufacturing spilanthol and intermediate manufacturing product therefor |
JP2012016308A (en) * | 2010-07-07 | 2012-01-26 | Kirin Brewery Co Ltd | Non-alcoholic beverage to which alcoholic feeling is given, and method for production of the same |
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WO2000041579A1 (en) * | 1999-01-13 | 2000-07-20 | Takara Shuzo Co., Ltd. | Spice-containing drinks |
JP2001279227A (en) * | 2000-02-04 | 2001-10-10 | Takasago Internatl Corp | New sensation agent composition capable of imparting initial sensation during contact |
JP2006166870A (en) * | 2004-12-20 | 2006-06-29 | Ogawa & Co Ltd | Additive for carbonate beverage |
JP2009527252A (en) * | 2006-02-21 | 2009-07-30 | ニュートリジョイ,インコーポレイテッド | Food and beverage products with improved taste impression |
JP2010094081A (en) * | 2008-10-17 | 2010-04-30 | Kao Corp | Food and drink composition |
WO2011007807A1 (en) * | 2009-07-14 | 2011-01-20 | 高砂香料工業株式会社 | Method for manufacturing spilanthol and intermediate manufacturing product therefor |
JP2012016308A (en) * | 2010-07-07 | 2012-01-26 | Kirin Brewery Co Ltd | Non-alcoholic beverage to which alcoholic feeling is given, and method for production of the same |
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