JP3506622B2 - Taste improver, oral composition containing the improver, beverage containing the improver, and method of improving taste of beverage using the improver - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a taste improver capable of improving the taste of foods and drinks, especially foods and drinks whose flavor is improved by flavor (food flavor). The present invention also relates to a taste improver capable of improving the taste of an oral composition or a product containing the oral composition. Furthermore, the present invention is a beverage, particularly a beverage taste improver capable of improving the taste of a soft drink having an improved aroma with a flavor (food flavor), and a beverage by adding the improver. The present invention relates to a method for improving taste and a beverage having improved taste by further adding the improving agent.

[0002]

2. Description of the Related Art In recent years, a variety of foods and drinks have been developed with the diversification of tastes, and most of them contain various additives for flavoring and the like. In addition, various flavors are used in oral compositions or products containing oral compositions, such as toothpaste and cleaning solutions for preventing bad breath, in order to improve and enhance the scent and refreshing sensation. In particular, in the case of carbonated beverages and non-carbonated beverages having a fruity taste, various flavors are used in order to give aroma of fruits such as lemon, apple, peach and grape, or to give a refreshing feeling.

However, foods and drinks, oral compositions, etc., whose flavor and refreshing sensation have been improved by the addition of such flavors, do not necessarily have sufficient taste, and the solution is to be solved. It was wanted.

Therefore, a method for enhancing or improving the flavor of various foods and drinks by adding, for example, a glucopyranoside derivative has been proposed (Japanese Patent Laid-Open No. 3-1124).
No. 60).

[0005] However, this method is a straight or pungent salty taste with poor roundness that food and drink have,
It is intended to improve sourness, sweetness or flavor to saltiness, sourness, sweetness or flavor having a rounded, mild and rich palatability with an enhanced flavor. It was not a taste enhancement.

[0006] Further, when manufacturing or using a food or drink containing α-L-aspartyl-L-phenylalanine methyl ester, a method of adding gelatin in an amount of 0.2% by weight or less of the food or drink has been proposed ( JP-A-2-2765
No. 54).

However, this method is intended to suppress the unpleasant aroma or taste of foods and beverages containing α-L-aspartyl-L-phenylalanine methyl ester and other miscellaneous flavors, and to enhance the preferable aroma or taste instead. It is intended to eliminate the astringent taste and other so-called pungent flavors, stubbornness, etc., to make the overall flavor mild, and to create a so-called taste that is soothing and easy to eat and drink. It was not a taste enhancement.

[0008]

DISCLOSURE OF THE INVENTION The object of the present invention is to solve the above-mentioned problems of the prior art and to provide foods and drinks and oral compositions, etc., especially foods and drinks and oral products with improved flavor and aroma. A taste improver capable of improving taste while maintaining the scent and refreshing sensation of the composition, and a method for improving the taste of foods and drinks or oral compositions by adding the improver. And to further provide the beverage and oral composition having improved taste by adding the improving agent.

As a result of intensive studies conducted by the present inventors to achieve the above object, surprisingly, p-menthane-3,8, which has hitherto been known as a pest repellent, etc.
-When a diol is added to foods and drinks or oral compositions,
While retaining flavors such as food and drink and oral compositions,
It was found that it is possible to improve the taste and is useful as a taste improver. The present invention is based on such findings. The use of p-menthane-3,8-diol as an active ingredient of a pest repellent has been discovered (see Japanese Patent Application Laid-Open No. 3-80138), but it is used in foods and drinks, oral compositions, and the like. To the person skilled in the art, it has not been known so far that the taste is improved when added.

[0010]

The present invention according to claim 1 is a taste improver comprising p-menthane-3,8-diol as an active ingredient.

The present invention according to claim 2 is p-menthane-
It is a taste improver for beverages containing 3,8-diol as an active ingredient.

The present invention according to claim 3 is a beverage containing the taste improver according to claim 1.

The present invention according to claim 4 is an oral composition containing the taste improver according to claim 1.

The present invention according to claim 5 is a method for improving taste of a beverage, which comprises adding the taste improver according to claim 1 to a beverage.

[0015]

BEST MODE FOR CARRYING OUT THE INVENTION The taste improver of the present invention according to claim 1 is p-menthane-3,8-represented by the following chemical formula.
A diol is an active ingredient.

[0016]

[Chemical 1]

In the present invention according to claim 1, any of cis isomers and trans isomers can be used as long as it is the p-menthane-3,8-diol represented by the above chemical formula.

This p-menthane-3,8-diol is
Although it can be obtained by extracting and producing from eucalyptus, for example, a method of ring-closing (+)-citronellal in sulfuric acid (J. Am.
Chem. Soc., 75, 2367 (1953)) (Agric. Biol. Chem. 46 (1) p319 (1982)).

When the taste improver of the present invention according to claim 1 as described above is added to foods and drinks or oral compositions, the addition amount is usually p-
The amount of menthane-3,8-diol is 10 ppb-0.
2 parts by weight. Also, as far as beverages are concerned, p-menthane-
The amount of 3,8-diol added is 10 ppb to 100 pp
m, preferably 100 ppb to 10 ppm. Here, p-menthane for foods and drinks, oral compositions, etc.
If the amount of 3,8-diol added is less than 10 ppb, the taste-improving effect is not recognized, while if it is more than 0.2 parts by weight, the flavor balance of the product is likely to be adversely affected, and p -The bitterness of menthane-3,8-diol itself is strongly felt, and it becomes difficult to obtain the desired desired effect.

The taste improver of the present invention according to claim 1 may be added in advance during the production of foods and drinks or oral compositions, or after the production of foods and drinks or oral compositions. It can also be added to foods and drinks, oral compositions and the like. When it is added during the production of foods and drinks, oral compositions, etc., it may be added together with other raw materials and stirred uniformly. In addition, the taste improver of the present invention according to claim 1 can be used in various forms such as solution form, powder form, granule form, and paste form, if necessary.

The taste-improving agent of the present invention according to claim 1 is intended for a wide range of foods and drinks, oral compositions, and the like. Beverages such as lemon carbonated beverages, apple carbonated beverages, peach carbonated beverages, grape carbonated beverages, and non-carbonated beverages thereof can be mentioned as suitable targets.
These soft drinks are basically seasoned with sugar, citric acid, malic acid, tartaric acid, phosphoric acid, etc., and are flavored with a natural flavor or a synthetic flavor in a fruity manner. There are those that contain carbonic acid and those that do not contain carbonic acid, and those that contain fruit juice (soft drink containing fruit juice) and those that do not contain fruit juice. The taste-improving agent of the present invention according to claim 1 exhibits a remarkable taste-improving effect, especially when it is intended for a soft drink having an improved flavor.

When the taste improver of the present invention according to claim 1 is added to a soft drink whose flavor is improved, the taste is improved while the flavor added by the flavor remains the same.
If a little, the weak taste is enhanced, and the taste of natural fruits can be approximated. Since the effect of the taste improver of the present invention according to claim 1 is more remarkable when added to a carbonated drink than a non-carbonated drink, the taste improver of the present invention according to claim 1 is improved. The agent is more useful as a taste improver for carbonated beverages. Of course, the taste improver of the present invention according to claim 1 is not limited to flavor-containing beverages, and even for beverages not containing flavor,
Exhibits a taste improving effect.

The present invention according to claim 3 relates to a beverage containing the taste improver according to claim 1, and particularly to a soft drink. Further, the present invention according to claim 3 relates to a beverage containing the taste enhancer of the present invention according to claim 1 described above. In the present invention according to claim 3, a target beverage,
The addition amount (content) of the taste improving agent and the like are the same as those described in the description of the present invention described in claim 1 above. Moreover, the production of the beverage may be carried out by a conventional method. By adding the taste improver of the present invention to a beverage, particularly a soft drink having an improved flavor by flavor, as in the present invention according to claim 3, the taste is improved, and the flavor and taste of a more natural fruit is improved. It is also possible to approach. That is, according to the present invention as set forth in claim 3, it is possible to obtain a beverage whose taste is effectively improved while maintaining the scents of various flavors.

Next, the present invention according to claim 4 relates to claim 1
An oral composition comprising the taste improver described. Here, as the oral composition according to claim 4, a known oral composition, such as gum and candy, may be used except that it contains the taste improver according to claim 1. In the present invention described in claim 4, the addition amount (content) of the taste improver and the like are the same as those described in the description of the present invention described in claim 1. In addition, the oral composition may be produced by a conventional method. According to the present invention of claim 4, a cooling sensation agent such as menthol is usually added and blended in the oral composition, but a refreshing feeling is obtained without amplifying the bitterness and the like derived from the menthol. It has a lasting effect.

Next, the present invention according to claim 5 relates to a taste improving method for a beverage, which is characterized in that the taste improving agent according to the present invention according to claim 1 is added to a beverage. . The timing and method of adding the taste improver are not particularly limited, and the taste improver can be added by any means at any time. For example, it can be added during the production of the beverage, or can be added into the beverage after the production of the beverage. The target beverage, the amount of the taste improver added, and the like are as described in the description of the present invention according to claim 1.

[0026]

EXAMPLES Hereinafter, the present invention will be described more specifically based on Examples and Comparative Examples, but the present invention is not limited to the following Examples.

Example 1 [Lemon carbonated drink] The materials shown in Table 1 (excluding carbonated water) were added to water and mixed, and the mixture was stirred. Next, carbonated water was added, and a lemon carbonated beverage (gas pressure = 2.4 kg / cm ² ; Brix = 9.5;
Acid = 0.13% (converted to citric acid) was prepared. The taste of the obtained lemon carbonated beverage was evaluated by a panel of 6 persons on a 5-grade scale. Figure 1 shows the average value of each evaluation item.
Is indicated by a solid line.

Comparative Example 1 [Lemon carbonated beverage] A lemon carbonated beverage was produced in the same manner as in Example 1 except that p-menthane-3,8-diol was not added. Was evaluated. The average value of each evaluation item is shown by the dotted line in FIG.

[0029]

[Table 1]

[Footnote in Table 1] * Lemon juice concentrate ... Brix43.1; Acid
27.8%

According to FIG. 1, in Example 1 in which p-menthane-3,8-diol was added (see solid line), Comparative Example 1 in which p-menthane-3,8-diol was not added (see dotted line).
Compared with, the tastyness improving effect is shown in a good balance in each evaluation item. Conversely speaking, p-menthane-3,
The taste evaluation of Comparative Example 1 without addition of 8-diol (see the dotted line) is lower than that of Example 1 in particular, and the diffusion evaluation is obviously inferior. From this, the soft drink to which the taste improver of the present invention was added is superior in terms of all the taste evaluation items, as compared with the soft drink to which the taste improver of the present invention is not added, and is excellent. It can be seen that it has a taste improving effect.

Example 2 [Carbonated Apple Beverage] The materials shown in Table 2 (excluding carbonated water) were added to water and mixed, and the mixture was stirred. Then, carbonated water was added to prepare an apple carbonated beverage (Brix = 11.0; Acid = 0.25%: citric acid conversion).

The taste of the obtained apple carbonated beverage was evaluated. For the evaluation of the taste, first, the panel 2 to 6 people evaluate each evaluation item in 5 grades, and the average value is calculated based on the numerical value after excluding the extremely large value or the extremely small value. . The same evaluation is performed on a beverage (control) produced under the same conditions except that p-menthane-3,8-diol is not added. The difference from the evaluation of this control was calculated, and the degree of improvement in taste was evaluated. The difference from the control evaluation is shown in Table 2.

Example 3 [Peach carbonated beverage] The materials shown in Table 2 (excluding carbonated water) were added to water and mixed, and the mixture was stirred. Next, carbonated water was added to prepare a peach carbonated beverage (Brix = 11.0; Acid = 0.25%: citric acid conversion). The results of evaluation conducted in the same manner as in Example 2 are shown in Table 2.

Example 4 [Grape carbonated drink] The materials shown in Table 2 below (excluding carbonated water) were added to water and mixed, and the mixture was stirred. Next, carbonated water was added, and a grape carbonated beverage (Brix = 11.0; Acid = 0.25
%: Citric acid conversion) was prepared. The results of evaluation conducted in the same manner as in Example 2 are shown in Table 2.

[0036]

[Table 2]

From Table 2, it was found that in any of Examples 2 to 4, the taste property was improved in most of the evaluation items. In particular, in Example 2, it was possible to obtain an excellent evaluation (taste improvement effect) of 0.4 or more for most evaluation items.

In addition, in Example 4, the amount of p-menthane-3,8 diol added was half that of the other Examples 2 and 3, but there was no particular difference, and it was similarly excellent. The taste improving effect is obtained.

Among the evaluation items, the sweetness feeling and the full body feeling were 0.6 or more in any of the examples, and a particularly excellent taste improving effect was obtained. From these facts, it is clear that the carbonated beverage to which the taste improver of the present invention is added has a significantly improved taste, and particularly the sweetness and full body feeling are significantly improved.

Example 5 [Lemon non-carbonated beverage] The ingredients (excluding water) shown in Table 3 were mixed and stirred. Next, add water to add a lemon non-carbonated beverage (Brix =
9.0; Acid = 0.42% (citric acid conversion) was prepared. With respect to the obtained beverage, the degree of improvement in taste was evaluated in the same manner as in Example 2. The results are shown in Table 3.

Example 6 [Grape non-carbonated beverage] The materials (excluding water) shown in Table 3 were blended and stirred. Next, add water to add the grape non-carbonated beverage (Brix
= 9.0; Acid = 0.42% (converted to citric acid). With respect to the obtained beverage, the degree of improvement in taste was evaluated in the same manner as in Example 2. The results are shown in Table 3.

[0042]

[Table 3]

[Footnote in Table 3] * Lemon juice concentrate ... Brix43.1; Acid
27.8%

From the results shown in Table 3, it can be seen that the beverages of Examples 5 and 6 have improved taste properties in almost all evaluation items. From this, it is apparent that the taste improver of the present invention has a taste improving effect also in a non-carbonated soft drink, as in the case of the carbonated drink described above.

Example 7 0.99% by weight of menthol and 10% of p-menthane
0.1% by weight of 3,8-diol propylene glycol solution was added to the gum base and blended (menthol contained 0.99
% By weight, and p-menthane-3,8-diol was 0.
A gum was prepared by a conventional method. The change with time of the refreshing feeling intensity of the gum was sensory evaluated by 6 expert panelists on a 5-grade scale. The results (average of evaluation results) are shown in FIG. The evaluation method is as follows. Put the gum in your mouth and continue chewing for 5 minutes,
The intensity of the refreshing feeling was evaluated. Then spit out the gum,
The refreshing sensation remaining in the mouth was evaluated for 10 minutes.

Comparative Example 2 Menthol 1.0% by weight and propylene glycol 0.
1% by weight was added to and mixed with a gum base to prepare a gum by a conventional method. The change with time of the refreshing intensity of the gum was evaluated by the same method as in Example 7. The results (average of evaluation results) are shown in FIG.

Example 8 0.2% by weight of a propylene glycol solution containing 50% of menthol and 0.5% of p-menthane-3,8-diol.
Is added to the candy base (Menthol 0.1%
% By weight, and p-menthane-3,8-diol was 0.
A candy was produced by a conventional method. The change with time of the refreshing feeling intensity of the candy was evaluated by the same method as in Example 7. The results (average of evaluation results) are shown in FIG.

Comparative Example 3 50%: 0.2% by weight of a menthol propylene glycol solution was added to a candy base, and a candy was prepared by a conventional method. The change with time of the refreshing feeling intensity of the candy was evaluated by the same method as in Example 7. The results (average of evaluation results) are shown in FIG.

Example 9 Propylene glycol solution containing 47.5% menthol and 2.50% p-menthane-3,8-diol 1.0
A toothpaste was prepared by adding and blending the weight% thereof into the toothpaste base (0.475% by weight of menthol and 0.025% by weight of p-menthane-3,8-diol). The change in the refreshing feeling intensity of the toothpaste over time
Evaluation was carried out by the same method as in Example 7. The results (average of evaluation results) are shown in FIG.

Comparative Example 4 50%: 0.2% by weight of a menthol propylene glycol solution was added to a toothpaste base and blended to prepare a toothpaste by a conventional method. The change with time of the refreshing feeling intensity of the toothpaste was evaluated by the same method as in Example 7. The results (average of evaluation results) are shown in FIG.

[0051]

EFFECTS OF THE INVENTION The taste improver for beverages according to the first aspect of the present invention, which contains p-menthane-3,8-diol as an active ingredient, significantly improves the taste of beverages. In particular, it is possible to significantly improve the taste while maintaining the flavor of a soft drink whose flavor is improved. Such a taste improving effect of p-menthane-3,8-diol is known for the first time in the present invention. In addition,
The taste improver of the present invention according to claim 1 is intended to improve the taste while maintaining the flavor of foods and drinks, oral compositions, and the like. Furthermore, when a refreshing agent is added to foods and drinks, oral compositions, etc., the presence of the taste improving agent of the present invention according to claim 1 also has the effect of maintaining the refreshing feeling.

Further, the beverage obtained by the present invention according to claim 3, in particular, the soft drink having a flavor-enhanced aroma, contains the taste improver of the present invention according to claim 1, and therefore has a taste. The remarkably improved sex.

Next, according to the oral composition obtained by the present invention according to claim 3, not only the taste is improved but also the bitterness and the like derived from a cooling sensation agent such as menthol is not amplified. , Can maintain a refreshing feeling.

Further, according to the method of the present invention as set forth in claim 5, since the taste improver of the present invention as set forth in claim 1 is used, a beverage, especially a soft drink having an improved flavor by flavor is used. The taste of can be effectively improved.

[Brief description of drawings]

FIG. 1 is a graph showing taste evaluation of lemon carbonated drinks obtained in Example 1 and Comparative Example 1.

FIG. 2 is a graph showing changes over time in taste evaluation of the gums obtained in Example 7 and Comparative Example 2.

FIG. 3 is a graph showing changes over time in taste evaluation of the candy obtained in Example 8 and Comparative Example 3.

FIG. 4 is a graph showing changes over time in taste evaluation of toothpastes obtained in Example 9 and Comparative Example 4.

─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. ⁷ identification code FI // A23G 3/00 A23G 3/30 3/30 A23L 2/00 (58) Fields investigated (Int.Cl. ⁷ , DB name) ) C11B 9/00 A23L 1/22 A23L 2/00 A61K 7/00 A23G 3/00 JISST file (JOIS) CAPLUS (STN) REGISTRY (STN)

Claims (5)

(57) [Claims] 1. A taste improver comprising p-menthane-3,8-diol as an active ingredient. 2. A taste improver for beverages, which comprises p-menthane-3,8-diol as an active ingredient. 3. A beverage containing the taste improver according to claim 1. 4. An oral composition containing the taste improver according to claim 1. 5. A method for improving the taste of a beverage, which comprises adding the taste improver according to claim 1 to a beverage.