JP2016140300A - トウガラシ抽出物及び/又はショウガ抽出物を含む組成物、ならびにその製造方法 - Google Patents
トウガラシ抽出物及び/又はショウガ抽出物を含む組成物、ならびにその製造方法 Download PDFInfo
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- JP2016140300A JP2016140300A JP2015017850A JP2015017850A JP2016140300A JP 2016140300 A JP2016140300 A JP 2016140300A JP 2015017850 A JP2015017850 A JP 2015017850A JP 2015017850 A JP2015017850 A JP 2015017850A JP 2016140300 A JP2016140300 A JP 2016140300A
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- extract
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- menthol
- ginger
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Abstract
Description
[1] トウガラシ抽出物及び/又はショウガ抽出物を含む組成物の製造方法であって、
該組成物において、カプサイシン類の量にして15μg〜30μgを含むトウガラシ抽出物の量、及び/又はジンゲロールの量にして1.5mg〜2.5mgを含むショウガ抽出物の量に対し、メントールが0.1mg超え、ないし22mg未満の割合で含まれるように配合することを含む、上記方法。
[2] 前記組成物が飲料である、[1]の方法。
[3] 前記飲料のpHを、2.5超え、ないし4未満とする、[2]の方法。
[4] トウガラシ抽出物及び/又はショウガ抽出物を含む組成物における、トウガラシ抽出物及び/又はショウガ抽出物に由来する辛味の抑制方法であって、
該組成物において、カプサイシン類の量にして15μg〜30μgを含むトウガラシ抽出物の量、及び/又はジンゲロールの量にして1.5mg〜2.5mgを含むショウガ抽出物の量に対し、メントールが0.1mg超え、ないし22mg未満の割合で含まれるように配合することを含む、上記方法。
[5] 前記組成物が飲料である、[4]の方法。
[6] 前記飲料のpHを、2.5超え、ないし4未満とする、[5]の方法。
[7] トウガラシ抽出物及び/又はショウガ抽出物ならびにメントールを含む組成物であって、
カプサイシン類の量にして15μg〜30μgのトウガラシ抽出物の量、及び/又はジンゲロールの量にして1.5mg〜2.5mgのショウガ抽出物の量に対し、メントールが0.1mg超え、ないし22mg未満の割合で含まれる、上記組成物。
[8] 前記組成物が飲料である、[7]の組成物。
[9] 前記飲料のpHが2.5超え、ないし4未満である、[8]の組成物。
下記表1の配合(重量部)にしたがって原材料を撹拌混合し、100℃前後で加熱殺菌し、その後冷却して炭酸注入後に容器に充填密封し、再び加熱殺菌・冷却して、メントール配合量の異なる各種試験飲料を製造した。
メントールの添加による、後味の辛味の感じ方について、調査を実施した(n=5)。試験方法は、上記試験飲料をそれぞれ飲んで感じた辛味レベルを、辛くない(1点)から、辛い(10点)までの10段階で評価した。各試験飲料の評価毎に、水を飲用して口の中をすすぎ、辛味等の刺激が無くなってから、次の試験飲料の評価を行った。
結果を表2に示す。
下記表3の配合(重量部)にしたがって原材料を撹拌混合し、100℃前後で加熱殺菌し、その後冷却して炭酸注入後に容器に充填密封し、再び加熱殺菌・冷却して、pH値の異なる各種試験飲料を製造した。
メントールの添加による、pH値の異なる試験飲料の後味の辛味の感じ方について、調査を実施した(n=5)。試験方法は、上記と同様に、上記試験飲料をそれぞれ飲んで感じた辛味レベルを、辛くない(1点)から、辛い(10点)までの10段階で評価した。
結果を表4に示す。
トウガラシ抽出物及びショウガ抽出物に起因する試験飲料の後味の辛味レベルは、メントールを配合することによって低く抑えることができ、後味の辛味のマスキング効果が得られることが確認された。
Claims (9)
- トウガラシ抽出物及び/又はショウガ抽出物を含む組成物の製造方法であって、
該組成物において、カプサイシン類の量にして15μg〜30μgを含むトウガラシ抽出物の量、及び/又はジンゲロールの量にして1.5mg〜2.5mgを含むショウガ抽出物の量に対し、メントールが0.1mg超え、ないし22mg未満の割合で含まれるように配合することを含む、上記方法。 - 前記組成物が飲料である、請求項1に記載の方法。
- 前記飲料のpHを、2.5超え、ないし4未満とする、請求項2に記載の方法。
- トウガラシ抽出物及び/又はショウガ抽出物を含む組成物における、トウガラシ抽出物及び/又はショウガ抽出物に由来する辛味の抑制方法であって、
該組成物において、カプサイシン類の量にして15μg〜30μgを含むトウガラシ抽出物の量、及び/又はジンゲロールの量にして1.5mg〜2.5mgを含むショウガ抽出物の量に対し、メントールが0.1mg超え、ないし22mg未満の割合で含まれるように配合することを含む、上記方法。 - 前記組成物が飲料である、請求項4に記載の方法。
- 前記飲料のpHを、2.5超え、ないし4未満とする、請求項5に記載の方法。
- トウガラシ抽出物及び/又はショウガ抽出物ならびにメントールを含む組成物であって、
カプサイシン類の量にして15μg〜30μgのトウガラシ抽出物の量、及び/又はジンゲロールの量にして1.5mg〜2.5mgのショウガ抽出物の量に対し、メントールが0.1mg超え、ないし22mg未満の割合で含まれる、上記組成物。 - 前記組成物が飲料である、請求項7に記載の組成物。
- 前記飲料のpHが2.5超え、ないし4未満である、請求項8に記載の組成物。
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