JP2019216627A - Carbonated feeling enhancing agent - Google Patents
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- JP2019216627A JP2019216627A JP2018115118A JP2018115118A JP2019216627A JP 2019216627 A JP2019216627 A JP 2019216627A JP 2018115118 A JP2018115118 A JP 2018115118A JP 2018115118 A JP2018115118 A JP 2018115118A JP 2019216627 A JP2019216627 A JP 2019216627A
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- 230000002708 enhancing effect Effects 0.000 title abstract description 11
- 235000014171 carbonated beverage Nutrition 0.000 claims abstract description 36
- 239000000284 extract Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000004480 active ingredient Substances 0.000 claims abstract description 5
- 239000000469 ethanolic extract Substances 0.000 claims abstract description 3
- 239000003623 enhancer Substances 0.000 claims description 29
- 238000000605 extraction Methods 0.000 claims description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 16
- 239000002904 solvent Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims 4
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 3
- 240000008202 Schinus molle Species 0.000 abstract description 2
- 235000005151 Schinus molle Nutrition 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 33
- 241000722363 Piper Species 0.000 description 12
- 235000002566 Capsicum Nutrition 0.000 description 10
- 239000006002 Pepper Substances 0.000 description 10
- 235000016761 Piper aduncum Nutrition 0.000 description 10
- 235000017804 Piper guineense Nutrition 0.000 description 10
- 235000008184 Piper nigrum Nutrition 0.000 description 10
- 235000013361 beverage Nutrition 0.000 description 10
- 239000002994 raw material Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 239000001569 carbon dioxide Substances 0.000 description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000035807 sensation Effects 0.000 description 4
- 235000019615 sensations Nutrition 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 235000013343 vitamin Nutrition 0.000 description 4
- 239000011782 vitamin Substances 0.000 description 4
- 229940088594 vitamin Drugs 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 4
- 238000001914 filtration Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000011085 pressure filtration Methods 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 239000005909 Kieselgur Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000012046 mixed solvent Substances 0.000 description 2
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 2
- 229940052490 naringin Drugs 0.000 description 2
- 229930019673 naringin Natural products 0.000 description 2
- 235000019449 other food additives Nutrition 0.000 description 2
- 208000035824 paresthesia Diseases 0.000 description 2
- 229940116257 pepper extract Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- IOSXSVZRTUWBHC-LBTVDEKVSA-N Quassin Chemical compound CC([C@@H]1CC(=O)O[C@@H]([C@]21C)C1)=C(OC)C(=O)[C@@H]2[C@]2(C)[C@@H]1[C@H](C)C=C(OC)C2=O IOSXSVZRTUWBHC-LBTVDEKVSA-N 0.000 description 1
- -1 acidulants Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000012174 carbonated soft drink Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000399 hydroalcoholic extract Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- IOSXSVZRTUWBHC-UHFFFAOYSA-N quassin Natural products C1C(C23C)OC(=O)CC3C(C)=C(OC)C(=O)C2C2(C)C1C(C)C=C(OC)C2=O IOSXSVZRTUWBHC-UHFFFAOYSA-N 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Abstract
Description
本発明は炭酸感増強剤に関する。 The present invention relates to a carbonic acid enhancer.
炭酸飲料の需要は古くからあり、その歴史は紀元前にまで遡ると言われている。また現代においても、特に人気のある飲料であって日本においても清涼飲料水の品目としては最も多く生産されている。炭酸飲料の特徴は、飲用時に口中や喉が心地よく刺激され独特な爽快感や清涼感が得られる刺激、すなわち炭酸感にある。特にシュワシュワ感、ピリピリ感、ヒリヒリ感などと表現される刺激感は溶存二酸化炭素による化学的刺激によるものであり、溶存二酸化炭素がある程度高濃度でないと検知されないことが知られている。この化学的刺激と発泡・破泡時の音や圧力などを含む物理的刺激とがあいまって炭酸飲料の独特な清涼感をもたらす。しかしながら、容器入り飲料中の二酸化炭素は開封した直後から圧力の解放と温度上昇による溶存ガスの放出によって、継時的に炭酸飲料独特の刺激すなわち炭酸感が低下してしまうことは避けられない。 The demand for carbonated drinks has been around for a long time, and its history is said to date back to BC. Also in modern times, it is a particularly popular beverage and is the most commonly produced soft drink in Japan. The characteristic of carbonated beverages is that they stimulate the mouth and throat comfortably during drinking and provide a unique refreshing and refreshing feeling, that is, a carbonated feeling. In particular, it is known that the stimulus sensation expressed as a swarf, tingling, tingling sensation, etc. is due to chemical stimulation by dissolved carbon dioxide and is not detected unless the concentration of dissolved carbon dioxide is high to some extent. The chemical stimulus and physical stimulus including sound and pressure at the time of foaming / breaking foam combine to give the carbonated beverage a unique refreshing feeling. However, it is inevitable that the carbonic acid in the beverage in the container is reduced in the stimulus peculiar to the carbonated beverage, that is, the carbonated feeling is reduced over time due to the release of the pressure and the release of the dissolved gas due to the temperature rise immediately after opening.
一方、容器の耐圧性能や開封時の安全性などの面から、刺激を強化するにあたって単純に飲料中の二酸化炭素溶存量を増やすことも難しい。これらの事情から、溶存二酸化炭素によらない炭酸感増強の手段が種々提案されている。例えば、スピラントール又はスピラントールを含有する植物抽出物若しくは植物精油を、スピラントール含量が５〜１５０ｐｐｂとなるように添加したことを特徴とする炭酸飲料（特許文献１）や、辛味成分を有効成分として含有し、かつ、辛味成分が最終製品において辛味閾値の１／１０濃度以上ないし辛味閾値未満の範囲内の濃度で添加されることを特徴とする炭酸感増強剤（特許文献２）。以下の要件（１）〜（５）を満たす炭酸飲料、（１）甘味度が、２以下であり、（２）カフェイン、クワシン、ナリンジンからなる群から選択される１ないし２以上の成分を含有し、（３）［カフェイン濃度（重量％）＋クワシン濃度（重量％）×１００００＋ナリンジン濃度（重量％）×３．３］で表される苦味度（Ａ）が、０．０００１〜０．０５５であり、（４）酸度（Ｂ）が、０．０１〜０．２であり、（５）苦味度（Ａ）と酸度（Ｂ）の比（Ａ／Ｂ）が、０．０１〜１．１である、炭酸感が増強された容器詰め低甘味度炭酸飲料（特許文献３）などが提案されている。 On the other hand, it is also difficult to simply increase the amount of dissolved carbon dioxide in the beverage to enhance the stimulus from the viewpoint of the pressure resistance of the container and the safety at the time of opening. Under these circumstances, various means for enhancing the feeling of carbonation without using dissolved carbon dioxide have been proposed. For example, a carbonated beverage (Patent Document 1) characterized by adding spirantol or a plant extract or plant essential oil containing spirantol so that the spirantol content is 5 to 150 ppb, or a pungent component as an active ingredient And a pungency component is added to the final product at a concentration in the range of 1/10 or more of the pungency threshold to less than the pungency threshold (Patent Document 2). A carbonated beverage satisfying the following requirements (1) to (5); (1) a sweetness of 2 or less; and (2) one or more components selected from the group consisting of caffeine, quassin, and naringin. And the bitterness (A) expressed by (3) [caffeine concentration (% by weight) + quasin concentration (% by weight) × 10000 + Naringin concentration (% by weight) × 3.3] is 0.0001 to 0. 0.04, (4) acidity (B) is 0.01 to 0.2, and (5) ratio (A / B) of bitterness (A) to acidity (B) is 0.01 to 0.2. 1.1, a packaged low-sweetness carbonated beverage with enhanced carbonation is proposed (Patent Document 3).
上記の通り、辛味物質や苦味物質を炭酸感増強剤として使用することが知られているが、これらはそれ自体の味や香気が強いため添加対象の飲料と香味が調和しないなど、所望の効果以外の理由から添加量を調整する必要があった。このため添加対象との組み合わせで十分な効果が得られないか、効果を得るために飲料の香味に対する影響を避けられないなどの課題が依然として存在していた。すなわち本発明の課題は炭酸飲料の香味に与える影響の少ない炭酸感増強剤を提供することにある。 As described above, it is known to use a pungent substance or a bitter substance as a carbonic acid enhancer, but these have a desired effect, such as the flavor and odor of the beverage to be added are not harmonized with the beverage to be added because of its strong taste and aroma. For other reasons, it was necessary to adjust the addition amount. For this reason, there still remains a problem that a sufficient effect cannot be obtained in combination with the addition target or that the effect on the flavor of the beverage cannot be avoided in order to obtain the effect. That is, an object of the present invention is to provide a carbonated sensation enhancer that has little effect on the flavor of carbonated beverages.
本発明者らは炭酸感を増強する効果について、種々の素材を検討するなかで、それ自体の香味による飲料に対する影響がより少ない炭酸感増強剤を見出すに至った。すなわち、本発明はコショウボクの実の抽出物を有効成分とする炭酸感増強剤を提供するものである。 The present inventors have studied various materials for the effect of enhancing the carbonation sensation, and have found a carbonated sensation enhancer having less influence on the beverage due to its own flavor. That is, the present invention provides a carbonic acid enhancer containing an extract of pepper nuts as an active ingredient.
本発明のコショウボクの実の抽出物はそれ自体の香味が強くないため、飲料の香味に悪影響を及ぼすことなく、炭酸感の増強や継時的な炭酸感低下の抑制を可能とする。 Since the extract of peppercorn nut of the present invention does not have a strong flavor per se, it is possible to enhance the carbonated feeling and suppress a continuous decrease in the carbonated feeling without adversely affecting the flavor of the beverage.
本発明は、炭酸飲料の炭酸感を増強するための炭酸感増強剤であって、コショウボクの実の抽出物を有効成分とするものである。 The present invention relates to a carbonated feeling enhancer for enhancing the carbonated feeling of a carbonated beverage, wherein an extract of pepper nuts is used as an active ingredient.
本発明で用いられるコショウボク（Schinus molle L.）の実は乾燥したコショウボクの熟果であって、一般にピンクペッパーとして市販されるものの一つであり、赤色の胡椒に似た形状をしている。その香りは弱く辛味もないので主として料理の彩として使用される。 The fruit of pepper (Schinus molle L.) used in the present invention is a ripe fruit of dried pepper and is generally one of those commercially available as pink pepper and has a shape similar to red pepper. . Its aroma is weak and non-pungent, so it is mainly used as a coloring in cooking.
本発明において、コショウボクの実は溶剤にて抽出し。その抽出物を使用する。原料のコショウボクの実は抽出効率を高めるため破砕、粉砕又は磨砕をしてから抽出することが好ましいが、その後の固液分離の効率等を勘案して適宜粒度や粒度分布が設定すればよい。コショウボクの実はそれ自体の粒径が小さいため、果皮による抽出効率の低下を避けることが主目的であり、一般的にはスパイス等の粗挽き相当の粒度に破砕する。前記原料より任意の方法で抽出し、調製することができる。具体的には、浸漬抽出、撹拌抽出、連続抽出、向流抽出などが挙げられるが、簡便かつ効率的であることから撹拌抽出が好ましい。抽出溶媒としては主として水又は水と親水性溶媒の混合溶媒が用いられる。特に好ましい前記親水性溶媒はエタノールであり、水との混合溶媒である含水エタノールを使用することが最も好ましい。含水エタノールの濃度は任意に選択することができるが、４０〜６０容量％の範囲であることが好ましい。加熱抽出するときの抽出温度は特に制限はないが、特殊な抽出装置を必要としないことから一般的には抽出溶媒の大気圧下での沸点以下の温度で抽出される。具体的な抽出温度としては、４０〜１００℃、より好ましくは５０〜８０℃の範囲が例示される。抽出時間は原料／溶媒の比率、抽出温度、原料粒度などの条件によって異なるが、通常の溶媒抽出と同様に時間当たりの抽出効率を勘案して決定される。抽出後の液は固液分離される。固液分離方法は任意の方法でよく、一般的にはろ過による。ろ過に際しては、ろ過助剤を加えることにより分離効率を上げることができるが、ろ過助剤の使用方法は任意の方法で構わない。加圧ろ過によりろ過時間を短縮することができる。ろ液はそのまま剤とすることもできるが、水抽出により得る場合は品質保持のためエタノール等を加えることもできる。また、抽出液は濃縮することもでき、濃縮する方法は、加熱減圧濃縮、膜濃縮、凍結濃縮など任意の方法が選択できる。 In the present invention, pepper nuts are extracted with a solvent. Use the extract. It is preferable to extract the raw material of peppercorns after crushing, pulverizing or grinding to enhance the extraction efficiency, but the particle size and particle size distribution may be appropriately set in consideration of the efficiency of solid-liquid separation thereafter. . Since the size of the peppercorn itself is small, its main purpose is to avoid a decrease in extraction efficiency due to the peel, and it is generally crushed to a grain size equivalent to coarsely ground spices or the like. It can be extracted and prepared from the raw materials by any method. Specific examples include immersion extraction, stirring extraction, continuous extraction, and countercurrent extraction, but stirring extraction is preferred because it is simple and efficient. Water or a mixed solvent of water and a hydrophilic solvent is mainly used as the extraction solvent. The particularly preferred hydrophilic solvent is ethanol, and it is most preferred to use aqueous ethanol which is a mixed solvent with water. The concentration of hydrous ethanol can be arbitrarily selected, but is preferably in the range of 40 to 60% by volume. The extraction temperature at the time of heat extraction is not particularly limited, but since it does not require a special extraction device, it is generally extracted at a temperature not higher than the boiling point of the extraction solvent at atmospheric pressure. As a specific extraction temperature, a range of 40 to 100 ° C, more preferably 50 to 80 ° C is exemplified. The extraction time varies depending on conditions such as the ratio of the raw material / solvent, the extraction temperature, and the particle size of the raw material, but is determined in consideration of the extraction efficiency per time as in the case of ordinary solvent extraction. The liquid after the extraction is subjected to solid-liquid separation. The solid-liquid separation method may be any method, and is generally by filtration. At the time of filtration, the separation efficiency can be increased by adding a filter aid, but the filter aid can be used in any manner. Filtration time can be reduced by pressure filtration. The filtrate can be used as it is, but when it is obtained by water extraction, ethanol or the like can be added to maintain the quality. Further, the extract can be concentrated, and any method such as heating under reduced pressure, membrane concentration, and freeze concentration can be selected.
本発明の炭酸感増強剤は、飲料の香味に影響しない範囲であれば他の炭酸感増強剤と併用することができる。また、本発明の炭酸感増強剤は他の食品添加物と配合することもできる。ここにいう他の食品添加物とは、炭酸飲料に使用され得る添加物であって、例えば甘味料、酸味料、着色料、香料、ビタミン類、ミネラル類、その他の栄養強化成分、抗酸化剤などが挙げられる。 The carbonic acid enhancer of the present invention can be used in combination with another carbonic acid enhancer as long as it does not affect the flavor of the beverage. Further, the carbonic acid enhancer of the present invention can be blended with other food additives. The other food additives referred to herein are additives that can be used in carbonated beverages, and include, for example, sweeteners, acidulants, coloring agents, flavors, vitamins, minerals, other nutrient-enhancing components, and antioxidants. And the like.
本発明の炭酸感増強剤は炭酸飲料に使用される。炭酸飲料としては添加物の使用が可能な飲料であって炭酸入りのものであればいずれでも使用することができる。具体的には炭酸入り清涼飲料、乳性炭酸飲料、炭酸入りフレーバードウォーター、炭酸入り果汁飲料、炭酸入りアルコール飲料などが挙げられる。 The carbonic acid enhancer of the present invention is used for carbonated beverages. Any carbonated beverage can be used as long as it is a beverage in which additives can be used and contains carbonated beverages. Specific examples include carbonated soft drinks, milky carbonated drinks, carbonated flavored water, carbonated fruit juice drinks, and carbonated alcoholic drinks.
本発明の炭酸感増強剤の炭酸飲料への添加量は、一般的に炭酸飲料に対して質量比で１〜５００ｐｐｍが挙げられ、より好ましい範囲として１０〜１００ｐｐｍが挙げられる。また、原料コショウボクの実に換算して炭酸飲料に対して質量比で１ｐｐｂ〜５００ｐｐｍ、より好ましくは１０ｐｐｂ〜１ｐｐｍの範囲が提示される。より具体的には、熱水抽出物について炭酸飲料に対して質量比で１〜５００ｐｐｍ、より好ましくは１〜１００ｐｐｍの範囲が提示される。また、水抽出物の添加量を原料コショウボクの実に換算した場合は炭酸飲料に対して質量比で１０ｐｐｂ〜１０ｐｐｍ、より好ましくは１０ｐｐｂ〜１ｐｐｍの範囲が提示される。さらに、例えば５０容量％の含水エタノールで抽出した抽出物の場合の具体的な炭酸飲料への添加量としては、抽出物の添加量として炭酸飲料に対して質量比で０．１〜１０００ｐｐｍ、より好ましくは１０〜５００ｐｐｍの範囲が提示される。含水エタノール抽出物の添加量を原料コショウボクの実に換算した場合は炭酸飲料に対して質量比で１ｐｐｂ〜１０ｐｐｍ、より好ましくは１０ｐｐｂ〜１０ｐｐｍの範囲が提示される。 The amount of the carbonic acid enhancer of the present invention to be added to the carbonated beverage is generally 1 to 500 ppm by mass relative to the carbonated beverage, and more preferably 10 to 100 ppm. In addition, a range of 1 ppb to 500 ppm, more preferably 10 ppb to 1 ppm in terms of mass ratio to the carbonated beverage in terms of the raw material of peppercorn is presented. More specifically, a range of 1 to 500 ppm, more preferably 1 to 100 ppm by mass ratio of the hot water extract to the carbonated beverage is presented. In addition, when the amount of the water extract is converted into the amount of the raw material of peppercorn, a range of 10 ppb to 10 ppm, more preferably 10 ppb to 1 ppm by mass ratio to the carbonated beverage is presented. Further, for example, in the case of an extract extracted with 50% by volume of aqueous ethanol, the specific amount of the extract to be added to the carbonated beverage is 0.1 to 1000 ppm by mass relative to the carbonated beverage as the amount of the extract. Preferably a range of 10 to 500 ppm is provided. When the amount of the water-containing ethanol extract is converted into the amount of the raw material of peppercorn, a range of 1 ppb to 10 ppm, more preferably 10 ppb to 10 ppm by mass ratio to the carbonated beverage is presented.
（コショウボクの実抽出物の製造例）
コショウボクの実を粗挽きにし、５０ｇを抽出釜に仕込み、水３５００ｇを加えた。その後、８０℃で９０分間撹拌下に抽出を行ってから室温まで冷却した。冷却した抽出液を抽出釜から抜き出し、珪藻土を加えて撹拌した後、加圧濾過によりろ過をした。得られた濾液にエタノールを加えて炭酸感増強剤４２００ｇを得た。
(Production example of pepper extract)
Pepper nuts were coarsely ground, 50 g was charged into an extraction pot, and 3500 g of water was added. Thereafter, the mixture was extracted at 80 ° C. for 90 minutes with stirring, and then cooled to room temperature. The cooled extract was extracted from the extraction vessel, diatomaceous earth was added, and the mixture was stirred, and then filtered by pressure filtration. Ethanol was added to the obtained filtrate to obtain 4200 g of a carbonic acid enhancer.
（炭酸感増強効果試験）
上記で得られた炭酸感増強剤を炭酸飲料に添加して官能試験により炭酸感の変化を確認した。炭酸飲料としてはビタミン入り炭酸飲料と乳性炭酸飲料を用いた。官能評価は５名の専門パネルにより以下の基準によって行い、点数を平均した。結果を表１に示す。
（評価方法）
コントロールと比較して、炭酸感が強く感じる（５点）
炭酸感がやや強く感じる(３点)
炭酸感が変わらないもしくは弱くなった（０点）
(Carbon feeling enhancement effect test)
The carbonic acid enhancer obtained above was added to a carbonated beverage, and a change in carbonic acid was confirmed by a sensory test. As carbonated drinks, vitamin-containing carbonated drinks and milky carbonated drinks were used. The sensory evaluation was performed by a professional panel of five persons according to the following criteria, and the scores were averaged. Table 1 shows the results.
(Evaluation method)
Feel more carbonic acid than control (5 points)
Carbonation feeling is somewhat strong (3 points)
Carbonation did not change or weakened (0 points)
官能試験の結果、表１に示した通り本発明の炭酸感増強剤の添加によって、性状の異なるビタミン入り炭酸飲料及び乳性炭酸飲料のいずれにおいても炭酸感増強効果が認められた。本発明の炭酸感増強剤は熱水抽出物で１ｐｐｍの添加で充分な炭酸感増強効果が得られることを確認した。また、５００ｐｐｍの添加まで効果が認められたが、添加量が多くなると増強効果が得られるものの、やや減少する傾向があることを確認した。このことから本発明の炭酸感増強剤の添加量は熱水抽出物で１ｐｐｍ〜１００ｐｐｍの範囲であることがより望ましいものと判断した。このときの添加量を原料コショウボクに換算すると１４ｐｐｂ〜７ｐｐｍ、より好ましい範囲としては１４ｐｐｂ〜１．４ｐｐｂとなった。このことから原料コショウボクの質量に換算した場合の好ましい添加率を１０ｐｐｂ〜１０ｐｐｍ、より好ましい範囲としては１０ｐｐｂ〜１ｐｐｍであると判断した。 As a result of the sensory test, as shown in Table 1, the addition of the carbonated feeling enhancer of the present invention showed a carbonated feeling enhancing effect in both the carbonated beverages containing vitamins and the milky carbonated drinks having different properties. The carbonic acid enhancer of the present invention was confirmed to have a sufficient carbonic acid enhancer effect when added at 1 ppm in a hot water extract. In addition, although the effect was observed up to the addition of 500 ppm, it was confirmed that, when the amount of addition was increased, the enhancing effect was obtained, but there was a tendency to decrease slightly. From this, it was determined that the addition amount of the carbonic acid enhancer of the present invention is more preferably in the range of 1 ppm to 100 ppm in the hot water extract. The amount added at this time was 14 ppb to 7 ppm, more preferably 14 ppb to 1.4 ppb, in terms of raw pepper. From this, it was determined that the preferable addition ratio in terms of the mass of the raw pepper pepper was 10 ppb to 10 ppm, and more preferably 10 ppb to 1 ppm.
（コショウボクの実抽出物の製造例）
コショウボクの実を粗挽きにし、５０ｇを抽出釜に仕込み、抽出溶媒として５０容量％の含水エタノール５ｋｇを加えた。その後、６０℃で６０分間撹拌下に抽出を行ってから室温まで冷却した。冷却した抽出液を抽出釜から抜き出し、珪藻土を加えて撹拌した後、加圧濾過によりろ過をして炭酸感増強剤５ｋｇを得た。
(Production example of pepper extract)
Pepper nuts were coarsely ground, 50 g was charged into an extraction kettle, and 5 kg of 50% by volume aqueous ethanol was added as an extraction solvent. Thereafter, the mixture was extracted with stirring at 60 ° C. for 60 minutes, and then cooled to room temperature. The cooled extract was withdrawn from the extraction vessel, diatomaceous earth was added, and the mixture was stirred, and then filtered by pressure filtration to obtain 5 kg of a carbonic acid enhancer.
（炭酸感増強効果試験）
上記で得られた炭酸感増強剤を炭酸飲料に添加して官能試験により炭酸感の変化を確認した。炭酸飲料としてはビタミン入り炭酸飲料と乳性炭酸飲料を用いた。官能評価は５名の専門パネルにより以下の基準によって行い、点数を平均した。結果を表２に示す。
（評価方法）
コントロールと比較して、炭酸感が強く感じる（５点）
炭酸感がやや強く感じる(３点)
炭酸感が変わらないもしくは弱くなった（０点）
(Carbon feeling enhancement effect test)
The carbonic acid enhancer obtained above was added to a carbonated beverage, and a change in carbonic acid was confirmed by a sensory test. As carbonated drinks, vitamin-containing carbonated drinks and milky carbonated drinks were used. The sensory evaluation was performed by a professional panel of five persons according to the following criteria, and the scores were averaged. Table 2 shows the results.
(Evaluation method)
Feel more carbonic acid than control (5 points)
Carbonation feeling is somewhat strong (3 points)
Carbonation did not change or weakened (0 points)
官能試験の結果、表２に示した通り本発明の炭酸感増強剤の添加によって、炭酸感増強効果が認められた。本発明の炭酸感増強剤は、抽出物で０．１ｐｐｍの添加で充分な炭酸感増強効果が得られることを確認した。また、１，０００ｐｐｍの添加まで効果が認められたが、添加量が多くなると増強効果が得られるものの、やや減少する傾向があることを確認した。このことから本発明の炭酸感増強剤の添加量は含水アルコール抽出物で１０ｐｐｍ〜５００ｐｐｍの範囲であることが望ましいものと判断した。このときの添加量を原料コショウボクに換算すると１．４ｐｐｂ〜１４ｐｐｍ、より好ましい範囲としては１４０ｐｐｂ〜７ｐｐｍとなった。このことから原料コショウボクの質量に換算した場合の好ましい添加率を１ｐｐｂ〜１０ｐｐｍ、より好ましい範囲としては１０ｐｐｂ〜１０ｐｐｍであると判断した。 As a result of the sensory test, as shown in Table 2, the addition of the carbonic acid enhancer of the present invention showed a carbonic acid enhancer effect. It was confirmed that the carbonic acid enhancer of the present invention can obtain a sufficient carbonic acid enhancer effect by adding 0.1 ppm of the extract. In addition, although the effect was observed up to the addition of 1,000 ppm, it was confirmed that, when the amount of addition was increased, the enhancing effect was obtained, but there was a tendency to slightly decrease. From this, it was determined that the addition amount of the carbonic acid enhancer of the present invention is desirably in the range of 10 ppm to 500 ppm in the hydroalcoholic extract. The amount added at this time was 1.4 ppb to 14 ppm, more preferably 140 ppb to 7 ppm, in terms of raw pepper. From this, it was determined that the preferable addition ratio in terms of the mass of the raw pepper pepper was 1 ppb to 10 ppm, and more preferably 10 ppb to 10 ppm.
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| US20060286259A1 (en) * | 2005-05-23 | 2006-12-21 | Cadbury Adams Usa Llc | Taste potentiator compositions and beverages containing same |
| JP2010068749A (en) * | 2008-09-18 | 2010-04-02 | T Hasegawa Co Ltd | Carbonation feeling enhancing agent |
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| JP2017153460A (en) * | 2016-03-04 | 2017-09-07 | キリン株式会社 | Amide derivative-containing acidic carbonic acid beverage having reduced pungency stimulation |
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| US20060286259A1 (en) * | 2005-05-23 | 2006-12-21 | Cadbury Adams Usa Llc | Taste potentiator compositions and beverages containing same |
| JP2010068749A (en) * | 2008-09-18 | 2010-04-02 | T Hasegawa Co Ltd | Carbonation feeling enhancing agent |
| JP2015047148A (en) * | 2013-09-04 | 2015-03-16 | 長谷川香料株式会社 | Carbonic acid stimulation promoter |
| JP2017153460A (en) * | 2016-03-04 | 2017-09-07 | キリン株式会社 | Amide derivative-containing acidic carbonic acid beverage having reduced pungency stimulation |
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