JPWO2015156244A1 - Emulsifying composition containing sensory stimulant for carbonated beverage - Google Patents

Abstract

It is to provide a method for enhancing the feeling of carbonation over the throat without adversely affecting the flavor of the carbonated beverage. An emulsified composition comprising a sensory stimulating substance, an emulsifier, water, and an oily substance as required, and having an average particle diameter of emulsified particles of 500 nm or less.

Description

  The present invention is characterized by adding an emulsified composition containing a sensory stimulant and having an average particle size of emulsified particles of 500 nm or less, an additive for carbonated beverages comprising the emulsified composition, and the emulsified composition. The present invention relates to a method for improving the sustainability of a carbonated beverage.

Carbonated beverages represented by cider, cola, ginger ale, etc., have been loved for many years as soft drinks from children to adults. Beer has also appeared and sales are growing.
Such non-alcoholic carbonated drinks are particularly preferred as a drink for thirst when you want a refreshing feeling when refreshing, or when you are hot in the summer or when you sweat after exercise.
In recent years, beer-based beverages such as happoshu have attracted attention, and they are often drunk in place of traditional beer.

Carbonated beverages have a distinctive carbonic feeling that other soft drinks do not have (a refreshing feeling (fresh feeling) created through the exhilaration and intense stimulation of carbon dioxide gas or a combination of carbon dioxide and flavor. The same applies hereinafter). ) Soothes thirst.
However, depending on the combination of various fruit juices, sweeteners, colorants, fragrances and other raw materials added to carbonated beverages, there may be a case where the feeling of carbonation is not sufficiently felt.
Furthermore, the rapid degassing of the carbon dioxide gas after opening makes the so-called “spiky” state, and the refreshing and intense stimulation of the carbon dioxide gas essential for carbonated beverages weakens, reducing the feeling of carbonation, and after opening There was a problem that the preference decreased rapidly.

  In addition, beer-based beverages such as beer and sparkling liquor tend to be preferred for those that excel in throat irritation (carbonic feeling over the throat) when the beverage passes through the throat. Increasing the carbonic acid feeling has also become an issue.

  For carbonated beverages, a rich flavor derived from plant ingredients and stimulation by carbon dioxide gas, which has been formulated with a certain proportion of high-sweetness sweeteners in a prescription that contains relatively high amounts of plant ingredients such as fruit juice and carbon dioxide. A refreshing and refreshing carbonated beverage (Patent Document 1) with the addition of DE6-30 starch degradation products to the carbonated beverage, improving taste, such as irritation, creaminess, and richness Proposed carbonated beverage production method (Patent Document 2), Spirantol, a method of enhancing or maintaining the carbonated feeling of carbonated beverage by adding a plant extract or plant essential oil containing spirantol (Patent Document 3), etc. Yes.

International Publication No. 2002/067072 JP 2002-330735 A Japanese Patent No. 4679132

However, any of the conventional methods is a method for enhancing or maintaining the carbonaceous sensation felt in the oral cavity when a carbonated beverage is drunk, and a method for enhancing the carbonic sensation over the throat has not been known so far. It was.
Accordingly, an object of the present invention is to enhance the feeling of carbonation over the throat without adversely affecting the flavor of the carbonated beverage.

As a result of studying materials that enhance the carbonic acid feeling of carbonated beverages, the inventors have added a composition emulsified with spirantol to the carbonated beverage, and compared with the case of adding non-emulsified spirantol, the carbonic acid feeling over the throat is more It was found that the feeling of carbonation was felt more strongly as the particle size of the emulsion composition was reduced.
Furthermore, the present invention was completed by finding that the same effect was observed in an emulsified composition of a sensory stimulant other than spirantol.

That is, the present invention is as follows.
(1) An emulsified composition comprising an organoleptic substance, an emulsifier, water and, if necessary, an oily substance, and an average particle diameter of the emulsified particles is 500 nm or less.
(2) The emulsion composition according to (1), further comprising a polyhydric alcohol and / or liquid sugar.
(3) The sensory stimulant comprises (a) a ginger extract, (b) a ginger essential oil, (c) a spirantol, (d) a plant extract containing spirantol, and (e) a plant essential oil containing spirantol. The emulsified composition according to (1) or (2), which is at least one selected.
(4) The emulsified composition according to any one of (1) to (3), wherein the emulsifier is a synthetic emulsifier having an HLB value of 12 to 19.
(5) The emulsified composition according to (4), wherein the synthetic emulsifier is an ester of polyglycerol having an average polymerization degree of 6 to 10 and fatty acid having 8 to 18 carbon atoms.
(6) The emulsified composition according to any one of (1) to (3), wherein the emulsifier is at least one selected from the group consisting of Quillaja extract, gum arabic, processed starch, and lecithin.

(7) An additive for carbonated beverages comprising an emulsified composition containing a sensory stimulating substance, an emulsifier, water and, if necessary, an oily substance.
(8) A carbonated beverage, wherein the emulsion composition according to any one of (1) to (6) is added.
(9) The carbonated beverage according to (8), wherein the content of the sensory stimulant in the carbonated beverage is 1 ppb to 5 ppm.
(10) A carbonated beverage comprising the carbonated beverage additive according to (7).
(11) The carbonated beverage according to (10), wherein the content of the sensory stimulant in the carbonated beverage is 1 ppb to 5 ppm.

(12) A method for improving carbonation feeling over a throat of a carbonated beverage, comprising adding the emulsion composition according to any one of (1) to (6).
(13) The method for improving carbonation over the throat as described in (12), wherein the emulsified composition is added so that the content of the sensory stimulant in the carbonated beverage is 1 ppb to 5 ppm.
(14) A method for improving carbonation feeling over the throat of a carbonated beverage, comprising adding the additive for carbonated beverage according to (7).
(15) The method for improving carbonation over the throat as described in (14), wherein an additive for carbonated beverages is added so that the content of the sensory stimulant in the carbonated beverage is 1 ppb to 5 ppm.

  By adding the emulsified composition of the present invention to a carbonated beverage, the irritation to the throat caused by carbon dioxide during drinking can be felt strongly. According to the present invention, it is possible to obtain a carbonated beverage excellent in the feeling of carbonation over the throat, and therefore it can be widely applied to carbonated beverages that enjoy a sense of throat over, such as beer-based beverages.

[A] Constituent Components of Emulsified Composition The emulsified composition of the present invention contains a sensory stimulating substance, an emulsifier, water and, if necessary, an oily substance. The oily substance is not particularly required when the sensory stimulating substance is oily, but when the sensory stimulating substance is water-soluble, an oily ingredient is used as a component constituting the oil phase of the emulsion. Furthermore, the emulsion composition may contain a polyhydric alcohol and / or a liquid sugar.

(1) Sensory stimulant substance The sensory stimulant substance in the present invention refers to a substance that acts on the tongue and oral mucosa to stimulate temperature sensation and pain sensation.
Specifically, menthol, menthyl acetate, menthyl lactate, menthyl 3-hydroxybutyrate, menthoxypropane-1,2-diol, menthone, menthone ketal, isomenton, isopulegol, camphor, sabinene hydrate, piperitol, n-ethyl -Compounds such as p-menthane-3-carboxamide, capsaicin, capsaicinoid, vanillyl alkanoate, vanillyl alkyl ether, piperine, gingerone, gingerol, sanshool, alkenyl isothiocyanate, p-hydroxybenzyl isothiocyanate, spiranthol and the like The plant extract and essential oil containing are illustrated.
Among them, spiranthol, spiranthol-containing holland sennichi or kibana holland sennici extract or essential oil, ginger extract or essential oil can be mentioned.

Spiranthol is N-isobutyl-2,6,8-decatrienamide represented by the following chemical formula, and Asteraceae (Spilanthes acmella), Spiranthes (Spilanthes).
acmella var. oleracea) and the like.

Spirantol can be obtained by collecting and purifying from the plant, and can also be chemically synthesized.
In the present invention, spirantol obtained by any method can be used and does not have to be highly purified. When the taste and smell of other components do not affect the flavor of the carbonated beverage, a plant extract or essential oil containing spirantol may be used without purification.
From the viewpoint of safety, it is preferable to use an extract or essential oil obtained from a plant with experience of eating, and from the viewpoint of practicality such as supply, price, etc. It is particularly preferred to use an extract or an essential oil. Moreover, the extract marketed as jambu oleoresin can also be used.

Spirantol can be extracted, for example, by extraction or distillation from whole or flower heads of Dutch sennici or Kivana holland sennici having a high spirantol content. As an example of the extraction method by extraction, the flower heads of Dutch sennici or Kibana holland sennici are dried and ground, and then extracted with an organic solvent to obtain an extract containing spiranthol.
The organic solvent used for the extraction is not particularly limited, and alcohols such as methanol, ethanol, propanol and propylene glycol, ketones such as acetone, esters such as ethyl acetate, ethers such as diethyl ether, hexane, heptane, etc. Hydrocarbons can be used alone or in combination as appropriate. Polar organic solvents such as alcohols are preferred, and ethanol is particularly preferred from the viewpoint of safety. The solvent is distilled off from the obtained extract to obtain a spirantol-containing extract.

  As a ginger extract used in the present invention, a ginger root, stem and / or leaf that is a perennial herb belonging to the family Ginger is used as a raw material, and an extract obtained by extracting it as it is or after pulverized (raw or dried), Either a purified product of this extract or a juice obtained by squeezing and extracting itself can be used.

  The ginger extract used for this invention is a well-known thing, and there is no limitation in particular. For example, ginger extract includes ginger oil, ginger oleoresin, ginger extract and the like.

  As an extraction method for obtaining the above ginger extract, a general extraction method can be used. For example, a method of immersing a dried product or a dried pulverized product in a solvent, under heating (normal temperature to the boiling point of the solvent). Range) A method of stirring can be mentioned. The obtained extract may be used as it is after removing solids by filtration or centrifugation, if necessary, or may be used after concentration of the solvent or drying by spray drying or the like.

  Examples of the solvent used to obtain the extract include water, lower alcohols such as methanol, ethanol, propanol, and butanol, esters such as ethyl acetate, ethylene glycol, butylene glycol, propylene glycol, and 1,3-butylene alcohol. , Glycols such as glycerin, ethers such as diethyl ether and petroleum ether, polar solvents such as acetone and acetic acid, hydrocarbons such as benzene, hexane and xylene, among which water or alcohol is preferable. These solvents may be used alone or in combination of two or more.

  The ginger extract obtained by the above extraction method may be further purified. For this purification, known methods for separating and purifying natural organic compounds can be used. Specific examples include adsorption / desorption using activated carbon, silica gel, polymer-based carrier, column chromatography, liquid-liquid extraction, fractional precipitation, and the like.

  Alternatively, ginger essential oil may be used instead of the extract. Further, compounds (natural products, synthetic products) such as 6-gingerol and gingerol, which are main pungent components of ginger extract, may be used.

(2) Emulsifier The emulsifier used in the present invention is not particularly limited, and either a synthetic emulsifier or a natural emulsifier can be used.
As synthetic emulsifier, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyglycerin condensed ricinoleic acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, sodium stearoyl lactate, polyoxyethylene sorbitan monoglyceride, octenyl succinic acid Examples include modified starch such as esterified starch.

  As natural emulsifiers, thickening polysaccharides such as gum arabic, xanthan gum, gellan gum, guar gum, tamarind gum, carrageenan, pectin, tragacanth gum, saponins obtained from soybeans, tea seeds, kiraya, enju, soy lecithin, egg yolk lecithin And lecithins such as soybean lysolecithin and egg yolk lysolecithin, enzyme-treated egg yolk, plant sterols, milk fat globule membrane and the like.

From the viewpoint of making the emulsified particle diameter as fine as possible, an emulsifier having higher hydrophilicity than lipophilicity, that is, an emulsifier having an HLB (hydrophilic-lypophilic balance) value of 12 to 19 is preferable. In addition, polyglycerin fatty acid esters and sucrose fatty acid esters are preferable as synthetic emulsifiers, and thickening polysaccharides and saponins are preferable as natural emulsifiers. Particularly, fatty acid such as palmitic acid has 8 to 18 carbon atoms and a monoester content of 70% or more. Sucrose fatty acid esters and polyglycerin fatty acid esters which are esters of polyglycerin having an average polymerization degree of 6 to 10 and fatty acids having 8 to 18 carbon atoms (such as myristic acid, lauric acid and stearic acid) are preferred.
Particularly preferred emulsifiers are decaglycerin monomyristate (HLB value 14-16), decaglycerin monolaurate (HLB value 15-17), decaglycerin monostearate (HLB value 12-16), sucrose monopalmitate ( HLB value 15-19), kiraya extract.

(3) Water As water constituting most of the water phase, it can be appropriately used depending on the type of food or drink such as tap water, distilled water, ion exchange water, mineral water.

(4) Oily substance The oily substance is not particularly required when the sensory stimulating substance is oily, but when the sensory stimulating substance is water-soluble, an oily component is used as a component constituting the oil phase of the emulsion. Alternatively, even if the sensory stimulating substance is oil-soluble, it can be used as necessary as a component for dissolving and diluting it.

  As oily substances, in addition to the animal and plant oils and fats described below, citrus essential oils such as orange, lemon, lime and grapefruit, flower essential oils, peppermint oil, spearmint oil, spice oil, etc. Plant oils, cola nut extract, coffee extract, vanilla extract, cocoa extract, tea extract, spice extract, and other oily extracts and their oleo oranges can be used.

  The animal and plant fats and oils are not particularly limited, and any of those conventionally known and commercially available can be suitably used. For example, lard, beef tallow, chicken oil, whale oil, tuna oil, sardine oil, mackerel oil, saury oil, bonito oil, herring oil, liver oil, soybean oil, cottonseed oil, safflower oil, rice oil, corn oil, rapeseed oil, Palm oil, perilla oil, sesame oil, cacao oil, peanut oil, coconut oil, evening primrose oil, borage oil, avocado oil, amanin oil, almond oil, olive oil, orange raffie oil, carrot oil, cucumber oil, beef tallow, cucumber oil, Grape seed oil, sesame oil, wheat germ oil, rice bran oil, sasanqua oil, shea fat, soybean oil, turtle oil, clove oil, tea oil, camellia oil, corn oil, persic oil, pearl oil, palm kernel oil, peanut oil, Castor oil, sunflower oil, hazelnut oil, macadamia nut oil, mink oil, meadow foam oil, cottonseed oil, rosehip oil, milk fat, pearl barley , Jojoba oil, lavender oil, egg yolk oil, lanolin, rosemary oil, furthermore, synthetic triglycerides such as medium chain fatty acid triglycerides may also be used.

(5) Polyhydric alcohol, liquid sugar The emulsion composition can be further refined by adding polyhydric alcohol or liquid sugar, and the stability of the emulsified state can be improved.
Examples of the polyhydric alcohol include sugar alcohols such as maltitol, xylitol, sorbitol, erythritol, lactitol, and reduced palatinose in addition to polyhydric alcohols such as glycerin and propylene glycol.
Examples of the liquid sugar include glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, sugar mixed isomerized liquid sugar, and the like.
A polyhydric alcohol and liquid sugar can be used individually or in combination of 2 or more types as appropriate.

(6) Other additional components The emulsified composition of the present invention may further contain a fragrance component constituting a fragrance composition generally used in carbonated beverages, a coloring agent, an antioxidant, a preservative, and the like. it can.
Flavoring ingredients include cola, lemon, lime, orange, grapefruit, cider, ramune, grape, muscat, apple, cream soda, plum, plum, apricot, cherry, strawberry, peach, pineapple, melon, watermelon, banana, ginger ale, etc. As a component used in the flavors of alcoholic carbonated beverages and alcoholic carbonated beverages such as beer and sparkling wine, the Japan Patent Office “Part II of well-known and commonly used technology (fragrances) Food flavorings” (issued January 14, 2000) Various natural flavors and synthetic flavors described in the above can be used without particular limitation.

[B] Method for Producing Emulsified Composition The method for producing the emulsified composition of the present invention is not particularly limited, and can be performed by generally used methods such as normal phase emulsification method, liquid crystal emulsification method, inversion emulsification method, and D phase emulsification method. An emulsified composition can be obtained. For example, a water phase in which an emulsifier is dissolved and a sensory stimulant are mixed well using a propeller type agitator, a homomixer, a homodisper, or a homogenizer of a pressure emulsifier. Thus, the emulsion composition of the present invention can be obtained.

As a specific example, a method for producing an oil-in-water type (O / W type) emulsified composition in which oil is dispersed in water as an emulsification type is shown below.
First, an emulsifier, water, and optionally a liquid sugar and a polyhydric alcohol solution are obtained. Next, an oil phase component containing a sensory stimulating substance such as Dutch Sennichi extract oil is mixed with the obtained solution (aqueous phase). The mixing ratio of the aqueous phase component: oil phase component is preferably 70:30 to 99.9: 0.1, particularly preferably 95: 5 to 99.5: 0.5.
After mixing, using an emulsifier such as a homomixer or homodisper, the rotation speed is 4000-15000 rpm, 1-60 minutes, the temperature is 20-60 ° C., preferably 8000-12000 rpm, and 10-30 minutes. The oil-in-water emulsion composition having an oil droplet average particle diameter of 500 nm or less can be produced by emulsifying under conditions of a temperature of 45 to 55 ° C. In some cases, a homogenizer may be used and further refined at 10 to 100 MPa, preferably 30 to 50 MPa.

The particle size range of the emulsified particles can be controlled by changing the blending ratio of the water phase component and the oil phase component, the number of revolutions of the homomixer or homodisper, the pressure of the homogenizer, the treatment time and the temperature.
The resulting emulsified composition can be added as it is to a carbonated beverage as an additive for carbonated beverages to improve the sustainability of the carbonic acid feeling of the carbonated beverage. The feeling can be enhanced and the sustainability can be increased.

In general, this effect is observed when the emulsified particle size is 500 nm or less, but 300 nm or less is preferable, 150 nm or less is more preferable, and 100 nm or less is more preferable. The smaller the particle diameter, the better. With a general apparatus, the particle size can be reduced to about 10 nm. When the particle size is 500 nm or less, the emulsified composition becomes nearly transparent, and is suitable for use in a transparent carbonated beverage.
Here, the average particle size of the emulsion is measured by a zeta potential / particle measurement system (for example, model: ELS-Z manufactured by Otsuka Electronics Co., Ltd.) by a laser Doppler method (dynamic / electrophoretic light scattering method). The particle size.

[C] Use in carbonated drink As described above, the emulsion composition of the present invention can improve the sustainability of the carbonated drink by adding it to the carbonated drink.
There is no restriction | limiting in particular in the addition method, It can add suitably in each step of carbonated drink manufacture. The amount added is not particularly limited, but in general, if the content of the sensory stimulating substance in the beverage exceeds 5 ppm, the taste and irritation of the sensory stimulating substance itself can be felt, which may affect the flavor of the beverage. It is preferable to add the emulsified composition of the present invention to a carbonated beverage so that the concentration of the sensory stimulant in the beverage is 5 ppm or less, generally 1 ppb to 5 ppm, preferably 0.1 ppm to 1 ppm.

  The carbonated beverage generally refers to a product obtained by injecting carbon dioxide into water and a product obtained by adding a sweetener, a sour agent, a flavoring agent, and the like. In the present invention, a carbonated beverage is also included in the carbonated beverage. Examples include carbonated water, lemon, lemon lime, lime, orange, grapefruit, grape, apple and other carbonated beverages (cider, ramune, etc.), ginger ale, cola carbonated beverage, carbonated beverage with fruit juice, milk Examples include, but are not limited to, carbonated beverages, carbonated liqueurs such as can chu-hi, sparkling wine, beer, sparkling liquor, non-alcoholic beer-flavored beverages, and can chu-hi flavored soft drinks.

  The carbonic acid feeling in the present invention means, as described above, the refreshing and intense stimulation by carbon dioxide gas or the refreshing feeling (fresh feeling) produced by the combination of carbon dioxide gas and flavor. Since the composition is excellent in the effect of maintaining and enhancing the carbonic feeling over the throat, it is preferably used for beer-based beverages such as beer, sparkling liquor, and non-alcohol beer-flavored drinks that particularly require a feeling over the throat.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated concretely, this invention is not limited to description of an Example.

[Raw materials used in the production of the emulsified composition]
(1) Crude spirantol solution: produced by the method described in Production Example 1 of JP-A-2006-166870 (2) medium chain fatty acid triglyceride: P.I. T.A. “MASESTER-E7000” made by Musim Mas
(3) Decaglycerin monomyristate (DGMM): “NIKKOL (registered trademark) DECAGLYN 1-MV EX” manufactured by Nikko Chemicals Co., Ltd.
(4) Decaglycerin monolaurate (DGML): “NIKKOL (registered trademark) DECGLYN 1-LV EX” manufactured by Nikko Chemicals Co., Ltd.
(5) Decaglycerin monostearate (DGMS): “NIKKOL (registered trademark) DECGLYN 1-SV EX” manufactured by Nikko Chemicals Co., Ltd.
(6) Sucrose monopalmitate (SP): COMPASS FOODs pte ltd. "Habo Monoester P90"
(7) Kiraya extract: manufactured by Maruzen Pharmaceutical Co., Ltd., “Kirayanin (registered trademark) C-100” (Killaya extract content 25%)
(8) Fructose-glucose liquid sugar: “Fujifract (registered trademark) H-100” manufactured by Nippon Shokuhin Kako Co., Ltd.
(9) Ginger oil: manufactured by IF Japan Corporation

[Production Example 1] <Netherlandssenichi extract oil>
A crude spirantol solution produced as follows was diluted with a medium-chain fatty acid triglyceride to a spirantol content of 15% by mass to obtain Dutch Sennici extracted oil.

(Production of crude spirantol solution)
100 kg of 99 vol% ethanol was added to 10 kg of dried flower heads of Dutch Sennici (pulverized to about 5 mm), and extracted at 75 ° C. to reflux temperature for 5 hours. The extract was cooled to 40 ° C. and then solid-liquid separated by a centrifugal separator, and the extract was concentrated to 20 kg under reduced pressure. After adding 0.2 kg of activated carbon to the concentrate and stirring for 1 hour, diatomaceous earth was added and pressure filtered to remove the activated carbon, and the mixture was further concentrated under reduced pressure to obtain 0.43 kg of Dutch Sennici concentrate. To this concentrate was added 2 kg of distilled water, and the mixture was extracted 3 times with 2 kg of ethyl acetate. The extracted ethyl acetate layers were combined, diatomaceous earth was added, filtered under pressure, and then concentrated under reduced pressure to obtain 0.31 kg of a crude Dutch Sennici extract. Yield 3.1%. Spirantol content 12.4%. 100 g of the above Dutch Sennici crude extract was mixed with 100 g of fatty acid triglyceride, and distilled using a vacuum thin film distillation apparatus at a vacuum degree of 3 to 5 Pa and an evaporation surface temperature of 110 to 150 ° C. to obtain 33.3 g of a distillate. Obtained. Yield 33%. Spirantol content: 38.0% by mass. 0.1 g of this distillate was diluted with 760 g of a 50% by mass aqueous ethanol solution, cooled to 5 ° C., diatomaceous earth was added, and filtration was performed to prepare a crude spirrantol solution having a spirantol concentration of 50 ppm (w / w).

[Production Example 2] <Spirrantol non-emulsified product>
In a 1000 ml beaker made of stainless steel, 990 g of 95% alcohol was taken, and 10 g of Dutch Sennici extracted oil was mixed and completely dissolved to obtain a non-emulsified spirantol.

[Production Example 3] <Spirrantol emulsion DGMM1>
In a 1000 ml stainless steel beaker, 15 g of decaglycerin monomyristate (DGMM) as an emulsifier, 875 g of fructose-glucose liquid sugar and 100 g of water as liquid sugars were completely dissolved.
10 g of Dutch Sennici extract oil was mixed with the solution, and then emulsified with a homomixer (Primics Co., Ltd., model: TK ROBOMICS) at 12000 rpm at 40-50 ° C. to obtain spirantol emulsion DGMM1. It was.
The average particle size of this emulsion was 59 nm when measured by a zeta potential / particle measurement system (model: ELS-Z, manufactured by Otsuka Electronics Co., Ltd.) by a laser Doppler method (dynamic / electrophoretic light scattering method).

[Production Example 4] <Spirrantol emulsion DGMM2>
Using 5 g of decaglycerin monomyristate as an emulsifier, 885 g of fructose-glucose liquid sugar and 100 g of water as liquid sugar, 10 g of Dutch sennici extract oil was mixed, and spirantol emulsion DGMM2 was obtained in the same manner as in Production Example 3.
The average particle diameter of this emulsion measured by the laser Doppler method was 109 nm.

[Production Example 5] <Spirrantol emulsion DGMM3>
Using 1 g of decaglycerin monomyristate as an emulsifier, 889 g of fructose-glucose liquid sugar and 100 g of water as liquid sugars, 10 g of Dutch sennici extract oil was mixed, and spirantol emulsion DGMM3 was obtained in the same manner as in Production Example 3.
The average particle size of this emulsion measured by the laser Doppler method was 255 nm.

[Production Example 6] <Spirrantol emulsion DGMM4>
Using 0.5 g of decaglycerin monomyristate as an emulsifier, 889.5 g of fructose-glucose liquid sugar and 100 g of water as a liquid sugar, 10 g of Dutch sennici extract oil are mixed, and spirantol emulsion DGMM4 is prepared in the same manner as in Production Example 3. Obtained.
The average particle diameter of this emulsion measured by a laser Doppler method was 345 nm.

[Production Example 7] <Spirrantol emulsion DGML1>
Using 10 g of decaglycerin monolaurate as an emulsifier, 880 g of fructose-glucose liquid sugar and 100 g of water as a liquid sugar, 10 g of Dutch sennici extract oil was mixed, and spirantol emulsion DGML1 was obtained in the same manner as in Production Example 3.
The average particle diameter of this emulsion measured by a laser Doppler method was 85 nm.

[Production Example 8] <Spirrantol emulsion DGML2>
Using 5 g of decaglycerin monolaurate as an emulsifier, 885 g of fructose-glucose liquid sugar and 100 g of water as a liquid sugar, 10 g of Dutch sennici extract oil was mixed, and spirantol emulsion DGML2 was obtained in the same manner as in Production Example 3.
The average particle size of this emulsion measured by laser Doppler method was 148 nm.

[Production Example 9] <Spirrantol emulsion DGML3>
Using 1 g of decaglycerin monolaurate as an emulsifier, 889 g of fructose-glucose liquid sugar and 100 g of water as liquid sugars, 10 g of Dutch sennici extract oil was mixed, and spirantol emulsion DGML3 was obtained in the same manner as in Production Example 3.
The average particle diameter of this emulsion measured by the laser Doppler method was 275 nm.

[Production Example 10] <Spirrantol emulsion DGML4>
Using 0.5 g of decaglycerin monolaurate as an emulsifier, 889.5 g of fructose-glucose liquid sugar and 100 g of water as a liquid sugar, 10 g of Dutch sennici extract oil are mixed, and spirantol emulsion DGML4 is prepared in the same manner as in Production Example 3. Obtained.
The average particle size of this emulsion measured by laser Doppler method was 449 nm.

[Production Example 11] <Spirrantol emulsion DGMS1>
15 g of decaglycerin monostearate as an emulsifier, 875 g of fructose-glucose liquid sugar and 100 g of water as liquid sugars, 10 g of Dutch sennici extracted oil were mixed, and spirantol emulsion DGMS1 was obtained in the same manner as in Production Example 3.
The average particle diameter of this emulsion measured by the laser Doppler method was 73 nm.

[Production Example 12] <Spirrantol emulsion DGMS2>
Using 5 g of decaglycerin monostearate as an emulsifier, 885 g of fructose-glucose liquid sugar and 100 g of water as liquid sugars, 10 g of Dutch Sennici extract oil was mixed, and spirantol emulsion DGMS2 was obtained in the same manner as in Production Example 3.
The average particle diameter of this emulsion measured by a laser Doppler method was 155 nm.

[Production Example 13] <Spirrantol emulsion DGMS3>
Using 1 g of decaglycerin monostearate as an emulsifier, 889 g of fructose-glucose liquid sugar and 100 g of water as liquid sugar, 10 g of Dutch sennici extract oil was mixed, and spirantol emulsion DGMS3 was obtained in the same manner as in Production Example 3.
The average particle size of this emulsion measured by the laser Doppler method was 289 nm.

[Production Example 14] <Spirrantol emulsion DGMS4>
Using 0.5 g of decaglycerin monostearate as an emulsifier, 889.5 g of fructose-glucose liquid sugar and 100 g of water as liquid sugar, 10 g of Dutch sennici extract oil are mixed, and spirantol emulsion DGMS4 is prepared in the same manner as in Production Example 3. Obtained.
The average particle diameter of this emulsion measured by the laser Doppler method was 391 nm.

[Production Example 15] <Spirrant Emulsion SP1>
Production Example 3 Using 10 g of sucrose monopalmitate (SP) as an emulsifier, 500 g of fructose-glucose liquid sugar as a liquid sugar, 250 g of glycerin as a polyhydric alcohol, 100 g of propylene glycol and 130 g of water, and 10 g of Dutch sennici extract oil In the same manner as above, spirantol emulsion SP1 was obtained.
The average particle size of this emulsion measured by laser Doppler method was 54 nm.

[Production Example 16] <Spirrant Emulsion SP2>
5 g of sucrose monopalmitate as an emulsifier, 535 g of fructose-glucose liquid sugar as liquid sugar, 250 g of glycerin as polyhydric alcohol, 100 g of propylene glycol and 100 g of water, and 10 g of Dutch sennici extract oil are mixed. By the method, spirantol emulsion SP2 was obtained.
The average particle diameter of this emulsion measured by a laser Doppler method was 90 nm.

[Production Example 17] <Spirrantol emulsion SP3>
1 g of sucrose monopalmitate as an emulsifier, 539 g of fructose-glucose liquid sugar as a liquid sugar, 250 g of glycerin as a polyhydric alcohol, 100 g of propylene glycol and 100 g of water, and 10 g of Dutch Sennichi extract oil are mixed. The spirantol emulsion SP3 was obtained by this method.
The average particle diameter of this emulsion measured by the laser Doppler method was 235 nm.

[Production Example 18] <Spirrant Emulsion SP4>
Production Example: 0.5 g of sucrose monopalmitate as emulsifier, 539.5 g of fructose-glucose liquid sugar as liquid sugar, 250 g of glycerin as polyhydric alcohol, 100 g of propylene glycol and 100 g of water, and 10 g of Dutch sennici extract oil In the same manner as in No. 3, spirantol emulsion SP4 was obtained.
The average particle diameter of this emulsion measured by a laser Doppler method was 359 nm.

[Production Example 19] <Spirantol Emulsion QE1>
10 g of Quillaja extract was used as an emulsifier, 950 g of glycerin and 30 g of water were used as a polyhydric alcohol, 10 g of Dutch sennici extract oil was mixed, and spirantol emulsion QE1 was obtained in the same manner as in Production Example 3.
The average particle size of this emulsion measured by the laser Doppler method was 192 nm.

[Production Example 20] <Spirantol Emulsion QE2>
5 g of Quillaja extract as emulsifier, 600 g of fructose glucose liquid sugar as liquid sugar, 250 g of glycerin as polyhydric alcohol and 135 g of water, 10 g of Dutch sennici extract oil are mixed, and spirantol emulsion QE2 in the same manner as in Production Example 3. Got.
The average particle diameter of this emulsion measured by a laser Doppler method was 274 nm.

[Production Example 21] <Spirantol Emulsion QE3>
2 g of Quillaja extract as an emulsifier, 600 g of fructose glucose liquid sugar as a liquid sugar, 250 g of glycerin and 138 g of water as a polyhydric alcohol, 10 g of Dutch sennici extract oil are mixed, and spirantol emulsion QE3 in the same manner as in Production Example 3. Got.
The average particle size of this composition measured by a laser Doppler method was 348 nm.

[Production Example 22] <Ginger extracted oil non-emulsified>
In a 1000 ml beaker made of stainless steel, 990 g of 95% alcohol was taken, 10 g of ginger oil was mixed, and completely dissolved to obtain a non-emulsified oil of ginger extraction oil.

[Production Example 23] <Ginger extracted oil emulsion DGMM1>
In a 1000 ml stainless steel beaker, 15 g of decaglycerin monomyristate (DGMM) as an emulsifier, 875 g of fructose-glucose liquid sugar and 100 g of water as liquid sugars were completely dissolved. 10 g of ginger oil was mixed with the solution, and then emulsification was performed at 12000 rpm and 40 to 50 ° C. with a homomixer (Primics Co., Ltd., model: TK ROBOMICS) to obtain a ginger extracted oil emulsion DGMM1. .
The average particle size of the emulsion was 55 nm as measured by a zeta potential / particle measurement system (model: ELS-Z, manufactured by Otsuka Electronics Co., Ltd.) by a laser Doppler method (dynamic / electrophoretic light scattering method).

  Table 1 shows the emulsifier amount and average particle size of the emulsion prepared in the above production example.

(Carbonated water)
0.019g of spirantol emulsion DGMM1 was added to 199.92g of carbonated water and dissolved uniformly. This solution was cooled to 5 ° C. with ice water to prepare a simple carbonated beverage of the present invention. A simple carbonated beverage to which spirrantol emulsions DGMM2, DGMM3, and DGMM4 were added was also prepared in the same manner.

[Comparative Example 1] (carbonated water)
To 199.92 g of carbonated water, 0.08 g of the non-emulsified spirantol of Production Example 2 was added and dissolved uniformly. This solution was cooled to 5 ° C. with ice water to prepare a simple carbonated beverage of Comparative Example 1.

[Test Example 1]
About the simple carbonated drink of Example 1, and the simple carbonated drink of the comparative example 1, sensory evaluation was performed about the irritation | stimulation in the oral cavity and irritation | stimulation by the carbonic acid by 20 skilled panels. Evaluation was made with a spirantol-free carbonated water cooled to 5 ° C in ice water as a control, and oral irritation was evaluated based on a 7-point evaluation of the stimulation intensity of carbonated water without the addition of spirantol. The evaluation was made in a five-step evaluation with the strength of stimulation of carbonated water without addition of spirantol as 3 points. Each scoring standard is shown below.
The evaluation results are shown in Table 2.

(Scoring criteria: stimulation in the oral cavity)
Feels very strong (very desirable): 7 points Feels strongly (desirable): 6 points Feels slightly strong (somewhat desirable): 5 points No change (control): 4 points Feels slightly weak (slightly bad): 2 points Feels weak (Poor): 2 points Feels very weak (Very bad): 1 point

(Scoring criteria: stimulation to the throat)
Feel very strong (very desirable): 5 points Feel strongly (desirable): 4 points No change (control): 3 points Feel weak (bad): 2 points Feel very weak (very bad): 1 point

  As is apparent from Table 2, when spirantol emulsions DGMM1 to DGMM4 are added to a simple carbonated beverage, irritation due to carbonation in the oral cavity and throat is felt stronger than when no additive is added, and the particle size becomes smaller. The effect was high. In particular, the effect of increasing the irritating feeling to the throat was recognized more markedly as the particle size became smaller. On the other hand, when the non-emulsified spirantol was added, the irritation due to carbonic acid was felt stronger than when the non-added spirantol was added, but the irritation felt in the throat was not as strong as the irritation felt in the oral cavity. Based on this result, when examining the difference in beverage dough in the following examples, the spirantol emulsion DGMM1 having the smallest particle size was examined.

(Carbonated water)
Simple carbonated beverages were prepared in the same manner as in Example 1 for spirantol emulsions DGML1-4.

[Test Example 2]
About the simple carbonated drink of Example 2, and the simple carbonated drink of the comparative example 1, sensory evaluation was performed by the same method as the test example 1 by 20 skilled panels. The evaluation results are as shown in Table 3.

  As is apparent from Table 3, when spirrantol emulsions DGML1 to DGML4 are added to a simple carbonated beverage, irritation due to carbonation in the oral cavity and throat is strongly felt as compared to the case of no addition, and the particle size becomes smaller. The effect was high. In particular, the effect of increasing the irritating feeling to the throat was recognized more markedly as the particle size became smaller. On the other hand, when the non-emulsified spirantol was added, the irritation due to carbonic acid was felt stronger than when the non-added spirantol was added, but the irritation felt in the throat was not as strong as the irritation felt in the oral cavity. Moreover, since the same result as the test example 1 was obtained, even if the kind of emulsifier was different, it was confirmed that irritation | stimulation in the oral cavity and throat by carbonation by adding a spirantol emulsion became strong. It was also confirmed that the smaller the particle size, the stronger the stimulation of the oral cavity and throat caused by carbonic acid.

(Carbonated water)
Simple carbonated beverages were prepared in the same manner as in Example 1 for spirantol emulsions DGMS1-4.

[Test Example 3]
About the simple carbonated drink of Example 3, and the simple carbonated drink of the comparative example 1, sensory evaluation was performed by the same method as the test example 1 by 20 skilled panels. Table 4 shows the evaluation results.

  As is apparent from Table 4, when spirantol emulsions DGMS1 to DGMS4 are added to a simple carbonated beverage, irritation due to carbonation in the oral cavity and throat is strongly felt compared to the case of no addition, and the particle size becomes smaller. The effect was high. In particular, the effect of increasing the irritating feeling to the throat was recognized more markedly as the particle size became smaller. On the other hand, when the non-emulsified spirantol was added, the irritation due to carbonic acid was felt stronger than when the non-added spirantol was added, but the irritation felt in the throat was not as strong as the irritation felt in the oral cavity. In addition, since the same results as in Test Examples 1 and 2 were obtained, the effect of irritation to the oral cavity and throat by carbonation by adding spirantol emulsion may be enhanced even if the type of emulsifier is different. confirmed. Moreover, the irritation | stimulation to the oral cavity and throat by carbonic acid became strong, so that the particle diameter was small.

(Carbonated water)
A simple carbonated beverage was prepared in the same manner as in Example 1 for the spirrantol emulsions SP1 to SP4.

[Test Example 4]
About the simple carbonated drink of Example 4, and the simple carbonated drink of the comparative example 1, sensory evaluation was performed by the same method as the test example 1 by 20 skilled panels. The evaluation results are shown in Table 5.

  As is apparent from Table 5, when spirantol emulsions SP1 to SP4 are added to a simple carbonated beverage, stimulation by carbonation in the oral cavity and throat is felt more strongly than when no additive is added, and the particle size becomes smaller. The effect was high. In particular, the effect of increasing the irritating feeling to the throat was recognized more markedly as the particle size became smaller. On the other hand, when the non-emulsified spirantol was added, the irritation due to carbonic acid was felt stronger than when the non-added spirantol was added, but the irritation felt in the throat was not as strong as the irritation felt in the oral cavity. In addition, as in Test Examples 1, 2, and 3, it was confirmed that the effect of irritation to the oral cavity and throat by carbonation by adding spirantol emulsion was increased even if the type of emulsifier was different. In addition, the smaller the particle size, the stronger the effect of stimulation of the oral cavity and throat by carbonic acid.

(Carbonated water)
Simple carbonated drinks were prepared in the same manner as in Example 1 for spirantol emulsions QE1-3.

[Test Example 5]
About the simple carbonated drink of Example 5, and the simple carbonated drink of the comparative example 1, sensory evaluation was performed by the same method as the test example 1 by 20 skilled panels. The evaluation results are shown in Table 6.

  As is apparent from Table 6, when spirantol emulsions QE1 to QE3 are added to a simple carbonated beverage, irritation due to carbonation in the oral cavity and throat is strongly felt compared to the case of no addition, and the particle size becomes smaller. The effect was high. In particular, the effect of increasing the irritating feeling to the throat was recognized more markedly as the particle size became smaller. On the other hand, when the non-emulsified spirantol was added, the irritation due to carbonic acid was felt stronger than when the non-added spirantol was added, but the irritation felt in the throat was not as strong as the irritation felt in the oral cavity. In addition, as in Test Examples 1 to 4, it was confirmed that the effect of irritation in the oral cavity and throat by carbonation by adding a spirantol emulsion was increased even if the type of emulsifier was different. In addition, the smaller the particle size, the stronger the effect of stimulation of the oral cavity and throat by carbonic acid.

(Cola drink)
15.8 g of distilled water, 129.2 g of fructose-glucose liquid sugar, 0.2 g of citric acid, 0.8 g of phosphoric acid, 2.5 g of caramel, 0.1 g of caffeine, 1.0 g of cola flavor (made by Ogawa Fragrance Co., Ltd.) and 0.4 g of spirantol emulsion DGMM1 of Production Example 3 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. Cola drink of the present invention was prepared by adding 212.5 g of carbonated water to this solution.

[Comparative Example 2] (Cola beverage)
15.8 g of distilled water, 129.2 g of fructose-glucose liquid sugar, 0.2 g of citric acid, 0.8 g of phosphoric acid, 2.5 g of caramel, 0.1 g of caffeine, 1.0 g of cola flavor (made by Ogawa Fragrance Co., Ltd.) and 0.4 g of spirantol non-emulsified product of Production Example 2 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. A cola beverage of Comparative Example 2 was prepared by adding 212.5 g of carbonated water to this solution. Moreover, the cola drink which added distilled water instead of spirantol non-emulsified and which did not add spirantol was produced as a control.

[Test Example 6]
About the cola drink of Example 6 and the cola drink of the comparative example 6, sensory evaluation was performed by 20 skilled panels. The evaluation was based on a seven-point evaluation of irritation in the oral cavity with 4 points of irritation intensity of the cola drink without addition of spirantol, and irritation of 3 hours with irritation of the cola drink without addition of spirantol. The evaluation was made on a five-point scale. The scoring standard was the same as in Test Example 1. The evaluation results are as shown in Table 7.

  As is apparent from Table 7, by adding spirantol emulsion DGMM1 to the cola beverage, stimulation to the oral cavity and throat by carbonic acid was strongly felt compared to the case of no addition. On the other hand, when the non-emulsified spirantol was added, the stimulation by carbonic acid was felt stronger than when no addition was made, but the irritation to the throat was not as strong as the spirantol emulsion DGMM1.

(Diet cola drink)
Distilled water 143.75 g, aspartame 0.45 g, citric acid 0.6 g, phosphoric acid 1 g, caffeine 0.1 g, caramel 2.7 g, cola fragrance 1 g (manufactured by Ogawa Fragrance Co., Ltd.) and spirantol emulsion of Production Example 3 0.4 g of DGMM1 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. The diet cola beverage of the present invention was prepared by adding 212.5 g of carbonated water to this solution.

[Comparative Example 3]
In 143.75 g of distilled water, 0.45 g of aspartame, 0.6 g of citric acid, 1 g of phosphoric acid, 0.1 g of caffeine, 2.7 g of caramel, 1 g of cola fragrance (manufactured by Ogawa Fragrance Co., Ltd.) and spirantol non-emulsified in Production Example 2 0.4 g of the product was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. A diet cola beverage of Comparative Example 3 was prepared by adding 212.5 g of carbonated water to this solution. In addition, a diet cola beverage added with distilled water instead of spirantol non-emulsified and without added spirantol was prepared as a control.

[Test Example 7]
About the diet cola drink of Example 7 and the diet cola drink of the comparative example 3, sensory evaluation was performed by 20 skilled panels. The evaluation is based on a 7-point evaluation of the stimulation intensity of the diet cola drink with no addition of spirantol for irritation in the oral cavity, and the stimulation intensity of the diet cola drink with no addition of spirantol for the stimulation of the throat is 3 points. It was performed by the five-step evaluation. The scoring standard was the same as in Test Example 1. The evaluation results are shown in Table 8.

  As is apparent from Table 8, by adding spirantol emulsion DGMM1 to the diet cola beverage, stimulation of the oral cavity and throat by carbonic acid was strongly felt compared to the case of no addition. On the other hand, when the non-emulsified spirantol was added, the stimulation by carbonic acid was felt stronger than when no addition was made, but the irritation to the throat was not as strong as the spirantol emulsion DGMM1.

(Slightly carbonated drink with 10% orange juice)
In distilled water 462.7g, orange 5 times concentrated fruit juice 20g, fructose glucose liquid sugar 114.3g, citric acid 1.5g, vitamin C 0.1g, orange flavor 1.0g (manufactured by Ogawa Fragrance Co., Ltd.) and Production Example 3 0.4 g of spirantol emulsion DGMM1 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 150 g was weighed into a 250 ml can. By adding 100 g of carbonated water to this solution, a fine carbonated beverage containing 10% orange juice of the present invention was prepared.

[Comparative Example 4] (Slightly carbonated beverage with 10% orange juice)
Of distilled water 462.7g, orange 5 times concentrated fruit juice 20g, fructose glucose liquid sugar 114.3g, citric acid 1.5g, vitamin C 0.1g, orange flavor 1.0g (manufactured by Ogawa Fragrance Co., Ltd.) and Production Example 2 0.4 g of spirantol non-emulsified was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 150 g was weighed into a 250 ml can. A slightly carbonated beverage containing 10% orange juice of Comparative Example 4 was prepared by adding 100 g of carbonated water to this solution. Further, a slightly carbonated beverage containing 10% orange fruit juice containing 10% orange juice added with distilled water instead of spirantol non-emulsified was prepared as a control.

[Test Example 8]
About the fine carbonated beverage containing 10% orange fruit juice of Example 8 and the fine carbonated beverage containing 10% orange fruit juice of Comparative Example 4, sensory evaluation was performed by 20 skilled panels. The evaluation is based on a 7-point evaluation based on the strength of stimulation of a fine carbonated beverage containing 10% orange juice without spiranthol added to the oral cavity, and the stimulation of the throat with 10% orange juice added without spirantol added. The evaluation was carried out by a five-step evaluation with the intensity of the carbonated beverage stimulation as 3 points. The scoring standard was the same as in Test Example 1. The evaluation results are shown in Table 9.

  As is clear from Table 9, by adding spirantol emulsion DGMM1 to a slightly carbonated beverage containing 10% orange fruit juice, irritation to the oral cavity and throat by carbonation was strongly felt compared to the case of no addition. On the other hand, when the non-emulsified spirantol was added, the stimulation by carbonic acid was felt stronger than when no addition was made, but the irritation to the throat was not as strong as the spirantol emulsion DGMM1.

(Cider drink)
46.4 g of distilled water, 100 g of fructose-glucose liquid sugar, 0.8 g of citric acid, 0.6 g of malic acid, 0.4 g of sodium citrate, 0.4 g of vitamin C, 1.0 g of cider fragrance (manufactured by Ogawa Fragrance Co., Ltd.) and 0.4 g of spirantol emulsion DGMM1 of Production Example 3 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. Cider drink of the present invention was prepared by adding 212.5 g of carbonated water to this solution.

[Comparative Example 5]
46.4 g of distilled water, 100 g of fructose-glucose liquid sugar, 0.8 g of citric acid, 0.6 g of malic acid, 0.4 g of sodium citrate, 0.4 g of vitamin C, 1.0 g of cider fragrance (manufactured by Ogawa Fragrance Co., Ltd.) and 0.4 g of spirantol non-emulsified product of Production Example 2 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. Cider beverage of Comparative Example 5 was prepared by adding 212.5 g of carbonated water to this solution. In addition, a cider beverage without added spirrant, to which distilled water was added instead of the non-emulsified spirantol, was prepared as a control.

[Test Example 9]
About the flavor of the cider drink of Example 9 and the cider drink of the comparative example 5, sensory evaluation was performed by 20 skilled panels. Evaluation was made on a 7-point scale for irritation to the oral cavity with 4 points of irritation for cider drinks without addition of spirantol, and for irritation with 3 points of irritation for cider drinks without addition of spirantol. The evaluation was made on a 5-point scale. The scoring standard was the same as in Test Example 1. The evaluation results are as shown in Table 10.

  As is apparent from Table 10, by adding spirantol emulsion DGMM1 to the cider beverage, stimulation to the oral cavity and throat by carbonic acid was strongly felt compared to the case of no addition. On the other hand, when the non-emulsified spirantol was added, the stimulation by carbonic acid was felt stronger than when no addition was made, but the irritation to the throat was not as strong as the spirantol emulsion DGMM1.

(Ginger ale drink)
15.51 g of distilled water, 131.4 g of fructose glucose liquid sugar, 0.7 g of citric acid, 0.8 g of phosphoric acid, 0.14 g of caramel, 0.05 g of caffeine, 1.0 g of ginger ale fragrance (manufactured by Ogawa Fragrance Co., Ltd.) And 0.4 g of spirantol emulsion DGMM1 of Production Example 3 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. The ginger ale beverage of the present invention was prepared by adding 212.5 g of carbonated water to this solution.

[Comparative Example 6]
15.51 g of distilled water, 131.4 g of fructose glucose liquid sugar, 0.7 g of citric acid, 0.8 g of phosphoric acid, 0.14 g of caramel, 0.05 g of caffeine, 1.0 g of ginger ale fragrance (manufactured by Ogawa Fragrance Co., Ltd.) And 0.4 g of the spirantol non-emulsified product of Production Example 2 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. A ginger ale beverage of Comparative Example 6 was prepared by adding 212.5 g of carbonated water to this solution. In addition, a ginger ale beverage with no added spirantol added with distilled water instead of the non-emulsified spirantol was prepared as a control.

[Test Example 10]
About the flavor of the ginger ale drink of Example 10 and the ginger ale drink of the comparative example 6, sensory evaluation was performed by 20 skilled panels. Evaluation is based on a 7-point evaluation of irritation in the oral cavity with 4 points of irritation strength of ginger ale beverages without spirantol, and 3 times the irritation level of beverages with no addition of spirantol. The five-step evaluation was performed. The scoring standard was the same as in Test Example 1. The evaluation results are as shown in Table 11.

  As is apparent from Table 11, by adding spirantol emulsion DGMM1 to the ginger ale beverage, stimulation of the oral cavity and throat by carbonic acid was strongly felt compared to the case of no addition. On the other hand, when the non-emulsified spirantol was added, the stimulation by carbonic acid was felt stronger than when no addition was made, but the irritation to the throat was not as strong as the spirantol emulsion DGMM1.

(Lemon Chuhi drink)
168.6 g of distilled water, 180 g of vodka, 6.1 g of lemon transparent 5 times concentrated fruit juice, 42 g of fructose glucose liquid sugar, 0.9 g of citric acid, 2 g of lemon fragrance (manufactured by Ogawa Fragrance Co., Ltd.) and spirantol emulsion DGMM1 of Production Example 3 Was added and dissolved uniformly. This solution was cooled to 5 ° C. with ice water, and 100 g was weighed into a 250 ml can. The lemon chu-hi beverage of the present invention was prepared by adding 150 g of carbonated water to this solution.

[Comparative Example 7]
168.6 g of distilled water, 180 g of vodka, 6.1 g of lemon transparent 5 times concentrated fruit juice, 42 g of fructose glucose liquid sugar, 0.9 g of citric acid, 2 g of lemon fragrance (manufactured by Ogawa Fragrance Co., Ltd.) and spirantol non-emulsified in Production Example 2 0.4 g of the product was added and dissolved uniformly. This solution was cooled to 5 ° C. with ice water, and 100 g was weighed into a 250 ml can. A lemon chu-hi beverage of Comparative Example 7 was prepared by adding 150 g of carbonated water to this solution. In addition, a lemon chu-hi beverage with no added spirantol added with distilled water in place of the non-emulsified spirantol was prepared as a control.

[Test Example 11]
About the flavor of the lemon chu-hi drink of Example 11 and the lemon chu-hi drink of the comparative example 7, sensory evaluation was performed by 20 skilled panels. Evaluation is based on a 7-point evaluation of the irritation in the oral cavity with 4 points of stimulation strength of lemon chu-hi beverages without addition of spirantol, and irritation of the throat with 3 points of stimulation strength of lemon chu-hi beverages without addition of spirantol. It was performed by the five-step evaluation. The scoring standard was the same as in Test Example 1. The evaluation results are shown in Table 12.

  As is apparent from Table 12, by adding spirantol emulsion DGMM1 to the lemon chu-hi beverage, stimulation to the oral cavity and throat by carbonic acid was strongly felt compared to the case of no addition. On the other hand, when the non-emulsified spirantol was added, the stimulation by carbonic acid was felt stronger than when no addition was made, but the irritation to the throat was not as strong as the spirantol emulsion DGMM1.

(Non-alcoholic beer drink)
370 g of distilled water, 15 g of dextrin, 10 g of fructose-glucose liquid sugar, 2 g of soybean peptide, 0.4 g of phosphoric acid, 0.4 g of sodium citrate, 0.2 g of lactic acid, 0.3 g of caramel, 0.1 g of bitterness, 0.1 g of malic acid 0.08 g, 0.06 g of tartaric acid, 0.06 g of vitamin C, 1 g of beer fragrance (manufactured by Ogawa Fragrance Co., Ltd.) and 0.4 g of spirantol emulsion DGMM1 of Production Example 3 were added and dissolved uniformly. This solution was cooled to 5 ° C. with ice water, and 100 g was weighed into a 250 ml can. The non-alcohol beer beverage of the present invention was prepared by adding 150 g of carbonated water to this solution.

[Comparative Example 8]
370 g of distilled water, 15 g of dextrin, 10 g of fructose-glucose liquid sugar, 2 g of soybean peptide, 0.4 g of phosphoric acid, 0.4 g of sodium citrate, 0.2 g of lactic acid, 0.3 g of caramel, 0.1 g of bitterness, 0.1 g of malic acid 0.08 g, 0.06 g of tartaric acid, 0.06 g of vitamin C, 1 g of beer fragrance (manufactured by Ogawa Fragrance Co., Ltd.) and 0.4 g of spirantol non-emulsified product of Production Example 2 were added and dissolved uniformly. This solution was cooled to 5 ° C. with ice water, and 100 g was weighed into a 250 ml can. A non-alcohol beer beverage of Comparative Example 8 was prepared by adding 150 g of carbonated water to this solution. Moreover, the non-alcohol beer drink without the addition of spirantol added with distilled water instead of the non-emulsified spirantol was prepared as a control.

[Test Example 12]
About the flavor of the non-alcohol beer drink of Example 12 and the non-alcohol beer drink of Comparative Example 8, sensory evaluation was performed by 20 skilled panels. The evaluation is based on a seven-point evaluation of the stimulation intensity of the non-alcohol beer beverage without spirantol for the stimulation in the mouth, and the stimulation intensity of the non-alcohol beer beverage without spirantol for the stimulation of the throat. The evaluation was carried out by a 5-point evaluation with 3 points. The scoring standard was the same as in Test Example 1. The evaluation results are as shown in Table 13.

  As is apparent from Table 13, by adding spirantol emulsion DGMM1 to the non-alcohol beer beverage, stimulation of the oral cavity and throat by carbonic acid was strongly felt compared to the case of no addition. On the other hand, when the non-emulsified spirantol was added, the stimulation by carbonic acid was felt stronger than when no addition was made, but the irritation to the throat was not as strong as the spirantol emulsion DGMM1.

(Low-malt beer)
199.92 g of commercially available happoshu (alcohol 5.5%, malt less than 25%: hops, barley, rice, corn, starch, saccharides, red wine extract, fragrance, caramel color) 0 of spirantol emulsion DGMM1 of Production Example 3 0.08 g was added and dissolved uniformly. This solution was cooled to 5 ° C. with ice water to prepare the happoshu of the present invention.

[Comparative Example 9]
Commercially available happoshu (alcohol 5.5%, malt less than 25%: hops, barley, rice, corn, starch, sugar, red wine extract, fragrance, caramel color) 0.08 g was added and dissolved uniformly. This solution was cooled to 5 ° C. with ice water to prepare the sparkling liquor of Comparative Example 9. In addition, a sparkling liquor with no added spirantol added with distilled water instead of the non-emulsified spirantol was prepared as a control.

[Test Example 13]
About the flavor of the happoshu of Example 13 and the happoshu of the comparative example 9, sensory evaluation was performed by 20 skilled panels. The evaluation was based on a 7-point evaluation for the stimulation of the oral cavity with 4 points of the stimulation strength of the happan sake without addition of spirantol, and the stimulation of the throat with 3 points of the stimulation strength of the sparkling sake without addition of spirantol. The evaluation was made on a five-point scale. The scoring standard was the same as in Test Example 1. The evaluation results are as shown in Table 14.

  As apparent from Table 14, by adding spirantol emulsion DGMM1 to the happoshu, irritation to the oral cavity and throat by carbonic acid was strongly felt compared to the case of no addition. On the other hand, when the non-emulsified spirantol was added, the stimulation by carbonic acid was felt stronger than when no addition was made, but the irritation to the throat was not as strong as the spirantol emulsion DGMM1.

(Carbonated water)
To 199.92 g of carbonated water, 0.08 g of ginger extracted oil emulsion DGMM1 of Production Example 23 was added and dissolved uniformly. This solution was cooled to 5 ° C. with ice water to prepare a simple carbonated beverage of the present invention.

[Comparative Example 10]
0.019 g of ginger extracted oil non-emulsified product of Production Example 22 was added to 199.92 g of carbonated water and dissolved uniformly. This solution was cooled to 5 ° C. with ice water to prepare a simple carbonated drink of Comparative Example 10. It adjusted similarly about the simple carbonated drink which added what was replaced with water, without adding Spirantol non-emulsion 1.

[Test Example 14]
About the flavor of carbonated water of Example 14 and the carbonated water of Comparative Example 10, sensory evaluation was performed by 20 skilled panels. Evaluation is carbonated water with no ginger extract oil added cooled to 5 ° C with ice water as a control, and irritation to the oral cavity is a 7-point evaluation with 4 points of the intensity of carbonated water with no ginger extract oil added, throat The irritation was evaluated by a 5-point evaluation based on 3 points of irritation strength of carbonated water without ginger extract oil added. The scoring criteria were the same as in Test Example 1. The evaluation results are as shown in Table 15.

  As apparent from Table 15, by adding ginger extracted oil emulsion DGMM1 to carbonated water, irritation to the oral cavity and throat due to carbonation was strongly felt as compared with the case of no addition. On the other hand, when the non-emulsified oil of ginger extract was added, the stimulation by carbonic acid was felt stronger than when it was not added, but the stimulation to the throat was not as strong as that of ginger extracted oil DGMM1.

(Ginger ale drink)
15.51 g of distilled water, 131.4 g of fructose glucose liquid sugar, 0.7 g of citric acid, 0.8 g of phosphoric acid, 0.14 g of caramel, 0.05 g of caffeine, 1.0 g of ginger ale fragrance (manufactured by Ogawa Fragrance Co., Ltd.) And 0.4 g of the ginger extracted oil emulsion DGMM1 of Production Example 23 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. The ginger ale beverage of the present invention was prepared by adding 212.5 g of carbonated water to this solution.

[Comparative Example 11]
15.51 g of distilled water, 131.4 g of fructose glucose liquid sugar, 0.7 g of citric acid, 0.8 g of phosphoric acid, 0.14 g of caramel, 0.05 g of caffeine, 1.0 g of ginger ale fragrance (manufactured by Ogawa Fragrance Co., Ltd.) And 0.4 g of the ginger extracted oil non-emulsified product of Production Example 22 was added and dissolved uniformly. The solution was cooled to 5 ° C. with ice water, and 37.5 g was weighed into a 250 ml can. A ginger ale beverage of Comparative Example 11 was prepared by adding 212.5 g of carbonated water to this solution. Moreover, the ginger ale drink without the addition of ginger extraction oil added with distilled water instead of the non-emulsified oil of ginger extraction was prepared as a control.

[Test Example 15]
About the flavor of the ginger ale drink of Example 15 and the ginger ale drink of the comparative example 11, sensory evaluation was performed by 20 skilled panels. The evaluation is based on a seven-point evaluation of the irritation to the oral cavity based on the strength of stimulation of the ginger ale beverage without ginger extract oil added, and the stimulation of the throat is the strength of stimulation of the ginger ale beverage without ginger extract oil added. A five-point evaluation was performed with 3 points. The scoring standard was the same as in Test Example 1. The evaluation results are shown in Table 16.

  As apparent from Table 16, by adding the ginger extracted oil emulsion DGMM1 to the ginger ale beverage, stimulation to the oral cavity and throat by carbonic acid was strongly felt as compared with the case of no addition. On the other hand, when the non-emulsified oil of ginger extract was added, the stimulation by carbonic acid was felt stronger than when it was not added, but the stimulation to the throat was not as strong as that of ginger extracted oil DGMM1.

  By adding the emulsified composition of the present invention to a carbonated beverage, it is possible to obtain a carbonated beverage excellent in carbonation feeling over the throat, so that it can be widely applied to carbonated beverages that enjoy a sense of feeling over the throat such as beer-based beverages. It becomes possible.

Claims (15)

  An emulsified composition comprising an organoleptic substance, an emulsifier, water, and an oily substance as required, and an average particle diameter of the emulsified particles is 500 nm or less.   Furthermore, the emulsion composition of Claim 1 containing a polyhydric alcohol and / or liquid sugar.   The sensory stimulant was selected from the group consisting of (a) ginger extract, (b) ginger essential oil, (c) spirantol, (d) plant extract containing spirantol and (e) plant essential oil containing spirantol. The emulsified composition according to claim 1 or 2, which is at least one kind.   The emulsified composition according to any one of claims 1 to 3, wherein the emulsifier is a synthetic emulsifier having an HLB value of 12 to 19.   The emulsified composition according to claim 4, wherein the synthetic emulsifier is an ester of polyglycerol having an average degree of polymerization of 6 to 10 and fatty acid having 8 to 18 carbon atoms.   The emulsified composition according to any one of claims 1 to 3, wherein the emulsifier is at least one selected from the group consisting of quilaya extract, gum arabic, processed starch and lecithin.   An additive for carbonated beverages comprising an emulsified composition containing a sensory stimulating substance, an emulsifier, water and, if necessary, an oily substance.   Carbonated drink characterized by adding the emulsion composition according to any one of claims 1 to 6.   The carbonated beverage according to claim 8, wherein the content of the sensory stimulant in the carbonated beverage is 1 ppb to 5 ppm.   A carbonated beverage comprising the carbonated beverage additive according to claim 7 added thereto.   The carbonated beverage according to claim 10, wherein the content of the sensory stimulant in the carbonated beverage is 1 ppb to 5 ppm.   A method for improving the carbonaceous sensation over the throat of a carbonated beverage, comprising adding the emulsified composition according to any one of claims 1 to 6.   13. The method of improving carbonation over the throat according to claim 12, wherein the emulsified composition is added so that the content of the sensory stimulant in the carbonated beverage is 1 ppb to 5 ppm.   A method for improving the carbonic sensation over the throat of a carbonated beverage, comprising adding the additive for carbonated beverage according to claim 7.   15. The method for improving the carbonaceous sensation over the throat according to claim 14, wherein an additive for carbonated beverages is added so that the content of the sensory stimulant in the carbonated beverage is 1 ppb to 5 ppm.