JP7118565B2 - Carbonic stimulus enhancer comprising dihydrochalcone - Google Patents

Description

TECHNICAL FIELD The present invention relates to a carbonic acid stimulus enhancer and a method for enhancing carbonic acid stimulus by adding the same to a beverage, and more particularly to a carbonic acid stimulus enhancer comprising dihydrochalcones.

In the beverage market, carbonated drinks occupy an important position along with tea and coffee, and have a larger share than fruit drinks, sports drinks, and mineral water. Carbonated beverages have existed in the beverage market for a long time, enriching the daily lives of people all over the world, and have been enjoyed for many years. In the hot summer months or when sweating after exercising, it is very popular for its unique cooling sensation as well as hydration and sugar replenishment as it goes down smoothly.

It can be said that carbonated drinks are characterized by this unique “carbonic stimulation feeling” that is not found in other soft drinks. In carbonated drinks, carbon dioxide gas is dissolved in water by pressurization, but when the pressure returns to normal pressure, the dissolved carbon dioxide is generated as gaseous carbon dioxide gas bubbles from the water, and when the bubbles are generated It is thought to stimulate pressure or pain sensations in the sensory cells of the tongue, producing a distinctive sizzling sensation.

In addition, in carbonated beverages, the stronger the carbonated stimulus, the more refreshing the beverage, and the higher the palatability.

However, in carbonated beverages containing fruit juice, depending on the heat sterilization, the gas pressure at the time of filling must be kept low, the gas permeability of the container reduces the gas pressure, and after opening Due to the rapid degassing of carbon dioxide gas, it becomes a so-called "out of breath" state, and the refreshing and intense stimulation of carbon dioxide necessary for carbonated beverages is weakened, inevitably reducing the "stimulus of carbonic acid" and lowering the palatability. There was a problem of not being able to keep enough.

For carbonated beverages, so far, by adding 0.5 to 5% by mass of starch decomposition products of DE 6 to 30 into carbonated beverages, carbonated beverages with improved taste such as irritation, creaminess, and richness. The production method (Patent Document 1), for formulations containing a large amount of plant components such as fruit juice, sets the carbon dioxide gas pressure relatively high, and furthermore, blends a high intensity sweetener in a specific ratio, and is derived from plant components. A carbonated drink with a rich taste and a refreshing stimulation by carbon dioxide gas (Patent Document 2), by adding spiranthol or a plant extract or plant essential oil containing spiranthol to a carbonated drink, the carbonated feeling of the carbonated drink is improved. A method for enhancing or maintaining (Patent Document 3), adding to a carbonated beverage an ingredient consisting of two or more selected from assembly extracts, ginger extracts and rum ether to increase fine-textured and fine bubbly feeling. A method of increasing the palatability of a product (Patent Document 4), a method of enhancing the carbonation stimulation of carbonated beverages by adding hydroxy acid esters (Patent Document 5), and a method of adding δ-lactone to drink A method has been proposed (Patent Literature 6) that makes Toki no Awa feel creamier.

However, in the method of adding a pungent component alone to a carbonated beverage, the carbonic acid feeling is enhanced and the pungent taste is imparted. Further, the other methods resulted in an improved bubbly feel and enhanced richness and creaminess rather than enhancement of carbonic acid stimulus, failing to provide a refreshing and sufficient effect of enhancing carbonic acid stimulus.

Neohesperidin dihydrochalcone and naringin dihydrochalcone are known to have a function of imparting sweetness, and are recognized as food additives for flavoring purposes in Japan. However, it has not been known that the lack of carbonation feeling in carbonated beverages is compensated for, and that the favorable carbonation stimulus by carbon dioxide gas is enhanced and maintained.

Japanese Patent Application Laid-Open No. 2002-330735 Republished Publication No. 2002/067702 JP 2006-166870 A JP-A-2005-13167 JP 2013-94129 A JP 2012-50396 A

The object of the present invention is to provide carbonated beverages containing fruit juice, such as when the gas pressure at the time of filling must be kept low due to heat sterilization, when the gas pressure is reduced due to the gas permeability of the container, and when However, the rapid deaeration of carbon dioxide after opening the bottle results in a so-called "out of breath" state, weakening the refreshing and intense stimulation of carbon dioxide necessary for carbonated beverages, inevitably reducing the "stimulation of carbonation". To provide a carbonic stimulus enhancer capable of maintaining a refreshing carbonic stimulus even when the functions and palatability required as a thirst-quenching drink are lowered.

As a result of intensive research to solve the above-mentioned problems, the present inventors found that the addition of dihydrochalcone to carbonated beverages enhances and maintains the favorable carbonic acid stimulus caused by carbon dioxide gas. was completed.

Thus, the present invention provides the following.
(1) A carbonic acid stimulus enhancer consisting of one or more selected from dihydrochalcone.
(2) The carbonic stimulation enhancer according to (1), wherein the dihydrochalcone is neohesperidin dihydrochalcone or naringin dihydrochalcone.
(3) A carbonic stimulation-enhancing composition containing one or more selected from dihydrochalcone.
(4) The carbonic stimulation-enhancing composition according to (3), wherein the dihydrochalcone is neohesperidin dihydrochalcone or naringin dihydrochalcone.
(5) A method for enhancing carbonation of a beverage, comprising adding one or more selected from dihydrochalcone to the beverage.
(6) The method for enhancing carbonic stimulation according to (5), wherein the dihydrochalcone is neohesperidin dihydrochalcone or naringin dihydrochalcone.

According to the present invention, by adding the carbonic acid stimulus enhancer, the gas pressure at the time of filling must be suppressed to a low level, the gas pressure is lowered due to the gas permeability of the container, and after opening the cap, Rapid degassing of carbon dioxide results in a so-called "out of breath" state, and even when the "feeling of carbonic acid stimulation" is reduced, such as when the refreshing and strong stimulation of carbon dioxide necessary for carbonated beverages is weakened, the reduction in carbonic acid stimulation is suppressed. Therefore, the function and palatability as a thirst-quenching beverage, which are originally required for carbonated beverages, are sufficiently maintained even after opening.

The present invention will be described in more detail below.

The dihydrochalcone used in the present invention is a kind of flavonoid glycoside, and is not particularly limited as long as it enhances the carbonation stimulus by adding it to the carbonated beverage. Specific examples include purnin dihydrochalcone, hesperetin-7-glucoside-dihydrochalcone, neohesperidin dihydrochalcone, naringin dihydrochalcone, hesperetin dihydrochalcone glucoside, hesperetin dihydrochalcone xyloside, hesperetin dihydrochalcone galactoside, naringenin dihydrochalcone rhamnosyl galactosides, etc. Especially preferred are neohesperidin dihydrochalcone and naringin dihydrochalcone.

Neohesperidin dihydrochalcone and naringin dihydrochalcone used in the present invention are compounds known as sweetness enhancers, but have not been reported as carbonation enhancers.

Neohesperidin dihydrochalcone and naringin dihydrochalcone, which are used in the present invention, are generally distributed in the market in the form of off-white powder, and can be used as a carbonic acid stimulation enhancer by purchasing commercially available products. can.

The dihydrochalcone used in the present invention has the effect of enhancing the carbonation stimulus of carbonated beverages, enhancing the body feeling and smoothness of the carbonated beverages, and improving aftertaste.

When dihydrochalcone is added to the carbonated beverage, the dihydrochalcone may be used singly or in combination with a plurality of dihydrochalcone. The concentration at which the dihydrochalcone is added to the carbonated beverage varies depending on the strength of carbonic acid required for the beverage, and is not particularly limited. With respect to the total mass of the composition, the lower limit can be exemplified by 10 ppb, 20 ppb, 50 ppb, 100 ppb, and 200 ppb, and the upper limit can be exemplified by 100 ppm, 50 ppm, 20 ppm, 10 ppm, and 5 ppm. Any combination of In particular, by adding a concentration of 10 ppb to 100 ppm (herein, “~” means a range including the upper and lower limits), preferably 20 ppb to 50 ppm, more preferably 50 ppb to 20 ppm, carbonic acid stimulation is enhanced.

By adding one or more compounds selected from undecatrienes, undecatetraenes, warming substances and cooling substances to the beverage in addition to the dihydrochalcone, the carbonic acid stimulating effect is further enhanced. Enhanced. The concentration at which the compound is added to the carbonated beverage varies depending on each compound group. can present concentrations of 10 ppb to 100 ppm, preferably 50 ppb to 50 ppm, cooling substances 10 ppb to 50 ppm, preferably 50 ppb to 20 ppm.

The undecatrienes and undecatetraenes described above are specifically 6,8,10-undecatrien-2-one, 6,8,10-undecatrien-3-one, 6, 8,10-undecatrien-4-one, 6,8,10-undecatrien-3-ol, 6,8,10-undecatrien-4-ol, 1,3,5-undecatriene and Mention may be made of 1,3,5,7-undecatetraene.

Examples of the warming substance described above include capsicum extract, pepper extract, ginger extract, Japanese pepper extract, jambu oleoresin, capsicum oleoresin, ginger oleoresin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, Vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether, nonanoic acid vanillylamide, piperine, sanshool, hydroxy sanshool, sanshoamide, spiranthol, gingerol, gingerol, zingerone and the like.

Examples of the cooling sensation substance described above include peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthone, isomenthone, menthyl 3-hydroxybutyrate, monomenthyl succinate, pulegol, isopulegol, carvone, cineole, camphor, eugenol, borneol, ethyl 3-(p-menthane-3-carboxamide) acetate, N-(4-methoxyphenyl)-2-isopropyl-5-methylcyclohexanecarboxamide, 3-(l- menthoxy)propane-1,2-diol, paramenthane-3,8-diol, 1-menthyl-3-hydroxybutyrate, and the like.

By adding the carbonic acid stimulus enhancer used in the present invention, when the gas pressure at the time of filling must be kept low, the gas pressure decreases due to the gas permeability of the container, and the carbon dioxide gas after opening Rapid degassing results in a so-called "out of breath" state, which suppresses a decrease in carbonic stimulation, such as weakening of the refreshing and intense stimulation of carbonic acid gas required for carbonated beverages.

The food or drink to which the carbonic stimulation enhancer of the present invention can be added is not particularly limited as long as it is a food or drink having a carbonic stimulation. Other than carbonated beverages, for example, carbonated alcoholic beverages, frozen desserts, candies, jellies, gummies, Examples include tablet candy, chewing gum, and the like.

Carbonated beverages are not particularly limited as long as they contain carbon dioxide. There are water, other carbonated beverages and energy drinks carbonated beverages. Specifically, cider, lemon soda, lemon lime soda, ramune, orange soda, grape soda, apple soda, cola, guarana, ginger ale, tonic water, cream soda, non-alcoholic beer, non-alcoholic chuhai and non-alcoholic sparkling wine. are mentioned.

Examples of carbonated alcoholic beverages include beers such as beer and low-malt beer, liqueurs such as chuhai, fruit alcoholic beverages such as champagne and cider, and health drinks as medicines.

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Examples. In addition, this invention is not limited to these.

Reference Example 1 (Preparation of carbonated beverage stock solution)
Ion-exchanged water was added to 13 kg of fructose-glucose liquid sugar (Bx75°), 0.14 kg of citric acid (crystals), and 0.04 kg of trisodium citrate, and dissolved to make 100 L of the whole (hereinafter referred to as a carbonated beverage stock solution).

Example 1 (Changes in carbonic stimulation due to gas pressure and addition concentration of carbonated beverages containing neohesperidin dihydrochalcone)
To the carbonated beverage stock solution prepared in Reference Example 1, neohesperidin dihydrochalcone was not added, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm and 500 ppm was added, and carbon dioxide gas was injected into the prepared solutions. Then, the gas pressure inside the can is set to 2.0 kg/cm ² , the can is sealed with a can seamer (sealing machine), and after the temperature at the center of the can reaches 65°C in warm water, it is maintained at 65°C for 10 minutes for sterilization. After that, it was cooled with cold water to produce a carbonated drink.

An additive-free carbonated drink was designated Comparative Product 1, and carbonated beverages containing neohesperidin dihydrochalcone were designated Products 1 to 7 of the present invention.

Furthermore, a carbonated beverage was produced with the same concentration as above and the can internal gas pressure set at 3.0 kg/cm ² . An additive-free carbonated beverage was designated Comparative Product 2, and carbonated beverages to which neohesperidin dihydrochalcone was added were designated Products 8 to 14 of the present invention.

A sensory evaluation was conducted by 20 skilled panelists on the carbonic acid stimulation of these beverages. Stimulation by carbonic acid was evaluated as a standard, and a 7-point evaluation was performed, with Comparative product 1 or 2 as no change (4 points). Table 1 shows the average evaluation points.
(Scoring criteria)
Feels quite strong: 7 points Feels strongly: 6 points Feels somewhat strong: 5 points No change: 4 points Feels slightly weak: 3 points Feels weakly: 2 points Feels fairly weakly: 1 point It exhibits a flavor derived from neohesperidin dihydrochalcone.

As shown in Table 1, it was found that adding 1 ppb or more of neohesperidin dihydrochalcone to a carbonated beverage has the effect of enhancing the carbonic stimulation of the carbonated beverage. Further, when 500 ppm of neohesperidin dihydrochalcone is added, the effect of enhancing carbonic stimulation is remarkable, but the taste derived from neohesperidin dihydrochalcone is imparted.

Example 2 (Changes in carbonic stimulation due to gas pressure and addition concentration of carbonated beverages containing naringin dihydrochalcone)
To the carbonated beverage stock solution prepared in Reference Example 1, naringin didihydrochalcone-free, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm and 500 ppm were added, and carbon dioxide gas was injected into these prepared solutions. Then, the gas pressure inside the can is set to 2.0 kg/cm ² , the can is sealed with a can seamer (sealing machine), and after the temperature at the center of the can reaches 65°C in warm water, it is maintained at 65°C for 10 minutes for sterilization. After that, it was cooled with cold water to produce a carbonated drink.

An additive-free carbonated drink was designated Comparative Product 1, and carbonated beverages containing naringin dihydrochalcone were designated Products 15 to 21 of the present invention.

Furthermore, a carbonated beverage was produced with the same concentration as above and the can internal gas pressure set at 3.0 kg/cm ² . An additive-free carbonated drink was designated Comparative Product 2, and carbonated beverages containing naringin dihydrochalcone were designated Products 22 to 28 of the present invention.

A sensory evaluation was conducted by 20 skilled panelists on the carbonic acid stimulation of these beverages. Evaluation criteria were the same as in Example 1. Table 2 shows the average evaluation points.

The flavor shown in Table 2 indicates the flavor derived from naringin dihydrochalcone.

As shown in Table 2, it was clarified that adding 1 ppb or more of naringin dihydrochalcone to a carbonated beverage has the effect of enhancing the carbonation stimulation of the carbonated beverage. Also, when 500 ppm of naringin dihydrochalcone is added, the effect of enhancing carbonic acid stimulus is remarkably observed, but the taste derived from naringin dihydrochalcone is imparted.

Reference Example 2 (Preparation of Capsicum Extract)
100 g of commercially available dried takanotsume was pulverized in a mixer, 1000 g of 60% (v / v) ethanol aqueous solution was added, stirred at 65 ° C. for 3 hours, cooled to 20 ° C., centrifuged, and diatomaceous earth was added. Suction filtration was performed using a filter aid to obtain 865 g of capsicum extract.

Example 3 (Effect of enhancing carbonic acid stimulation when adding naringin dihydrochalcone and a warming substance or a cooling substance)
A carbonated beverage stock solution prepared in the same manner as in Example 1 was mixed with an additive-free product, a product with 5 ppm of naringin dihydrochalcone added, and 4 parts by mass of capsicum extract per 1 part by mass of naringin dihydrochalcone. Additives were prepared by adding a mixture of naringin dihydrochalcone and an equivalent amount of piperine to a carbonated beverage stock solution at a concentration of 10 ppm. In addition, a mixture obtained by mixing 5 parts by mass of naringin dihydrochalcone with 1 part by mass of menthol was added to the undiluted solution of carbonated beverages so as to have a 5 ppm additive, ethyl 3-(p-menthane-3 -Carboxamido) Acetate (WS-5) and 100 parts by mass of naringin dihydrochalcone were added to the undiluted carbonated beverage solution to give an additive of 5 ppm.

Furthermore, carbon dioxide gas was injected into these prepared solutions, the gas pressure inside the can was set to 2.0 kg/cm ² , the can was sealed with a can seamer (sealing machine), and the temperature at the center of the can reached 65°C in hot water. After sterilization by maintaining at 65° C. for 10 minutes, the mixture was cooled with cold water to produce a carbonated beverage. An additive-free carbonated drink was designated as comparative product 1, a product with 5 ppm of naringin dihydrochalcone added was product 29 of the present invention, a carbonated drink containing a mixture of naringin dihydrochalcone and capsicum extract was product 30 of the present invention, and a mixture of naringin dihydrochalcone and piperine was used. The carbonated drink to which the mixture was added was Product 31 of the present invention, the carbonated drink to which the mixture of menthol and naringin dihydrochalcone was added was Product 32 of the present invention, and the carbonated drink to which the mixture of WS-5 and naringin dihydrochalcone was added was Product 33 of the present invention. did.

A sensory evaluation was conducted by 20 skilled panelists on the carbonic acid stimulation of these beverages. The evaluation criteria were the same as in Example 1, and the evaluation criteria were the same as those in Example 1. Table 3 shows the average evaluation points.

The results in Table 3 indicated that carbonic acid stimulation was enhanced by adding a warming substance or a cooling substance more than naringin dihydrochalcone alone.

Example 4 (Effect of enhancing carbonic stimulation when adding naringin dihydrochalcone and undecatriene)
To the carbonated beverage stock solution prepared in the same manner as in Example 1, naringin dihydrochalcone 1000 parts by mass per 1 part by mass of additive-free product, naringin dihydrochalcone 5 ppm additive, 6,8,10-undecatrien-3-one A mixture of 100 parts by mass of naringin dihydrochalcone per 1 part by mass of 1,3,5-undecatriene added to the carbonated beverage stock solution at 5 ppm. Additives were prepared as follows.

Furthermore, carbon dioxide gas was injected into these prepared solutions, the gas pressure inside the can was set to 2.0 kg/cm ² , the can was sealed with a can seamer (sealing machine), and the temperature at the center of the can reached 65°C in hot water. After sterilization by maintaining at 65° C. for 10 minutes, the mixture was cooled with cold water to produce a carbonated beverage. An additive-free carbonated drink is Comparative Product 1, a product with 5 ppm of naringin dihydrochalcone is Product 29 of the present invention, and a carbonated drink to which a mixture of naringin dihydrochalcone and 6,8,10-undecatrien-3-one is added is the main product. Invention Product 34 and a carbonated drink containing a mixture of naringin dihydrochalcone and 1,3,5-undecatriene were designated as Invention Product 35.

A sensory evaluation was conducted by 20 skilled panelists on the carbonic acid stimulation of these beverages. The evaluation criteria were the same as in Example 1, and the evaluation criteria were the same as those in Example 1. Table 4 shows the average evaluation points.

From the results in Table 4, it was found that addition of a mixture of 6,8,10-undecatrien-3-one or 1,3,5-undecatriene as undecatrienes enhanced the carbonic stimulation. shown.

Reference Example 3 (Preparation of lemon-flavored carbonated beverage stock solution)
Ion-exchanged water was added to 13 kg of fructose-glucose liquid sugar (Bx75°), 0.14 kg of citric acid (crystals), 0.04 kg of trisodium citrate, and 0.3 kg of lemon flavor to make a total of 100 L (hereinafter referred to as lemon flavor carbonated beverage undiluted solution).

Example 5 (Carbonation enhancement effect of lemon-flavored carbonated drink)
A lemon-flavored carbonated drink stock solution (additive-free product) and a lemon-flavored carbonated drink stock solution to which 10 ppm each of neohesperidin dihydrochalcone and naringin dihydrochalcone were added were prepared. Further, carbon dioxide gas was injected into each prepared solution, the gas pressure inside the can was set to 2.0 kg/cm ² , the can was sealed with a can seamer (sealing machine), and the temperature at the center of the can reached 65°C in hot water. After that, the mixture was maintained at 65°C for 10 minutes, sterilized, and cooled with cold water to produce a lemon-flavored carbonated drink. An additive-free lemon-flavored carbonated drink was designated as comparative product 3, and lemon-flavored carbonated beverages containing neohesperidin dihydrochalcone and naringin dihydrochalcone were designated as present invention products 36-37.

A sensory evaluation was conducted by 20 skilled panelists on the carbonic acid stimulation of these beverages. The evaluation criteria were the same as in Example 1, and the evaluation criteria were the same as in Example 1. The evaluation criteria were the same as in Example 1. Table 5 shows the average evaluation points.

The results in Table 5 show that the addition of neohesperidin dihydrochalcone and naringin dihydrochalcone to lemon-flavored carbonated beverages enhances the carbonation stimulation of lemon-flavored carbonated beverages compared to additive-free lemon-flavored carbonated beverages. was done.

Claims (5)

A carbonic stimulus enhancer comprising naringin dihydrochalcone. A carbonation enhancing composition containing naringin dihydrochalcone. 3. The carbonation enhancing composition of claim 2, further comprising neohesperidin dihydrochalcone. A method for enhancing carbonation of a beverage, comprising adding naringin dihydrochalcone to the beverage at a concentration of 1 ppb to 500 ppm. 5. The method for enhancing carbonation of beverages according to claim 4, further comprising adding neohesperidin dihydrochalcone to the beverage.