TWI247584B - Spice-containing drinks - Google Patents

Abstract

Functional drinks having a novel flavor and texture; a process for producing the same; compositions to be used in the production of these drinks; and novel compositions for improving the texture of foods or drinks.

Description

1247584 Ministry of Economic Affairs, Intellectual Property Office, Staff and Consumers Cooperative, Printing A7 B7 V. INSTRUCTION DESCRIPTION (1) TECHNICAL FIELD The present invention relates to a novel functional beverage having a novel flavor and mouthfeel, a method for producing the same, and a method for manufacturing the beverage. combination. Moreover, the present invention is also directed to a novel composition for improving the mouthfeel of a food or beverage. BACKGROUND OF THE INVENTION Beverages containing viscous substances, such as yoghurt soup or starch paste dissolved in warm water, are widely affected by the richness of the tongue and the warmth of the throat. Welcome to the masses. Recently, in order to change the food originally eaten in a solid (gel-like) food state into a drinkable person, there has been an attempt to develop a liquid (sol-like) beverage. For example, in the market, yoghurt and agar are used to impart fluidity to foods that are eaten in a solid form, and then they are sol-formed and sold as beverages. Since these drinks have a sol-like shape, they are not only as intact as possible but also easy to eat, and their novel taste and throat feel become characteristics of such beverages, and a new beverage field is formed on the market. It becomes a fresh product suitable for modern consumption and mass eating habits. Beverages containing viscous substances usually have common characteristics due to their "stickiness" in terms of their scent. In other words, in terms of its aroma, although the ability to maintain the aroma is excellent, there is a tendency to reduce the aroma. Further, in terms of taste presentation, since the liquid adheres to the tongue for a long time, the taste dissipating effect is inferior and remains in the mouth. In addition, 'in Western, Chinese or Oyster cuisine, since ancient times, the scent of this paper has been applied to the Chinese National Standard (CNS) A4 specification (210 X 297 mm) (please read the note on the back) Fill in this page) --------η:---------. 1247584 A7 B7 V. Description of invention (2) Cinch as a seasoning and used for solids, solids and liquids, And liquid =) in order to improve the flavor or form a unique flavor. The role of spices in conditioning materials, known as the package (four) to the flavor, taste, color, odor or odor, anti-oxidation, anti-bacterial or anti-inflammation, efficacy, food = nutrition, texture improvement, etc., as a living cuisine The ingredients of the seasonings of the material can be adapted to various preferences. As mentioned above, Xiangxintian can be roughly divided into three basic functions: aroma-enhancing effect, flavoring effect and coloring for the temple--the basic effect of these functions: the secondary effect can be used to correct the smell. Action, anti-oxidation, antibacterial, physiological and pharmacological effects. In terms of the characteristics of aroma and flavoring, including such as aromaticity, irritancy, "sex, pungency, bitterness, dryness, etc.; in the coloring effect of the side of the shell including turmeric, saffron yellow and red pepper In addition, spices also have a variety of physiological or pharmacological effects, and are known as plants that can benefit from the function of the plant. Naturally: In the spices, especially spicy spices (chili, pepper, raw ^, Qizi, etc.] 'Because it can improve the activity of the sympathetic nervous system, in addition to the ability to::: promote foreignization, give anti-stress, it is known to promote the formation of 曰 曰 代, energy metabolism, body heat generation ( The body temperature rises and other alienation effects are not expected. The Spices Code, Fukui Bobao, Xiaolin Zhangfu Editor, (4) issued to the Chaodian Hotel, 4〇9_413, 1991]. The spicy ingredient in the wide-name chili is composed of capsaicin, Dihydrocapsaicin, 曰1曰 capsaicin, dihydrocapsaicin, high capsaicin, its physiological and pharmacological effects are known to increase appetite, stress resistance, reduce salt intake, -5- &尺^ ir—ί—Am (please read the notes on the back and fill out this page) t---------MW, Printed by the Ministry of Economic Affairs, Intellectual Property Bureau, Staff Consumer Cooperative (210 X 297 mm) Economy Ministry of Intellectual Property Bureau employee consumption cooperative printing 1247584 A7 _ B7 _ 5, invention description (3) to promote digestion, reduce blood cholesterol, and hyperlipidemia, energy metabolism, body heat production (temperature rise) and so on. Black mustard, and Qizi, the spicy ingredients are replaced by black mustard; while the spicy ingredients of white mustard are composed of mustard white. The physiological and pharmacological effects of mustard include digestion, sputum and diuretic. The spicy ingredients are composed of Xia Bixin (Xi Shiyi) and piperine; its physiological and pharmacological effects include digestion promotion, energy metabolism, appetite enhancement, and expulsion of cold. In these, there are many functional spices. A method for producing a gel containing a phenolic spicy component is disclosed in Japanese Laid-Open Patent Publication No. Hei. No. Hei. No. 4-23954. That is, the content of the publication relates to a kind of containing yttrium. The method for preparing a gel of a spicy component is characterized in that an alkaline aqueous solution of a phenolic spicy component is mixed with an aqueous solution of a natural paste, and the resulting mixture is physiologically allowed to be a polyvalent metal ion. In the presence of 'gelling; the publication also found a softening effect on the functionality of the gel in the gel. However, this publication only discloses the gel of the natural paste, for the food with fluidity and The application methods in beverages are not mentioned at all. Moreover, this publication does not review the effects of other tastes other than spicy flavors. The purpose of using natural pastes is only the manufacture of gelatins, not the On the other hand, in the connection between spices and beverages, when adding spices to beverages, 'the taste of the flavors other than spices is excellent, but the taste of the spices will remain. The imbalance on the tongue 'so the conditions and effects required for adding spices to beverages are not known to the skilled person. -6 - This paper size is applicable to China National Standard (CNS) A4 specification (210 X 297 mm) (please read the notes on the back and fill out this page) ^---------MW, 1247584 V. DESCRIPTION OF THE INVENTION (4) Appreciation of the purpose of the second ==- kinds of spices and beverages combined to form a good balance, innovative texture, and see thousands of spices and ancient, &&< irritating, not distributed胥肀枓A beverage with a physiological function. In addition, the object of the present invention is to provide a composition which allows the original Ota gan & sub-Symology to be used as a substance which is limited in the application of food and beverages due to its pungent taste. The use in food and beverages has become feasible. The gist of the invention < 1 in J仃. The present invention provides a novel beverage containing a spice which imparts the function of the spice to a beverage containing a viscous material. That is, the inventors of the present invention have found that by combining the type and amount of the viscous substance used, the viscosity of the product, the type and amount of the flavoring substance used, and the preparation method of the beverage, etc., it is possible to produce a quality which is in line with the market preference. Spices contain beverages that not only make effective use of the properties of the viscous material, but also the physiological functions possessed by the spice. The so-called "quality in the market" means that even if it is added with spices, it has a smooth, refreshing taste, and the taste and dispelling effect of the spices and other ingredients are very good, and the feeling is gentle after passing through the throat. The balance between the spices and other ingredients is also excellent. In addition, the present invention also finds that the viscous substance can alleviate the sour taste, the salty taste, and the like, and can enhance the depth of the sweet taste, in addition to easing the spicy taste of the spices. Therefore, the composition containing a viscous substance can be used not only as a stimulating tempering composition for producing a beverage containing a scented beverage, but also because it can alleviate the sourness, saltiness, and spicy taste of the food or drink, and the depth of the sweet taste. Obtained the paper size for the Chinese National Standard (CNS) A4 specification (210 X 297 public hair) 1247584 A7 V. Invention description (5 strong, it can also be used as a significant change in food or composition. So far, the present invention is done. The invention relates to the invention of item t of the invention, a beverage containing a spice, the beverage, and the quality of the beverage. Medium (the following description is not intended to limit the invention:: garden), and can be exemplified as follows: one of which is characterized by containing a scent of οοι·〇5% ^ biomass m_M.G%w/v The viscosity is 5_ then eps (10). c) contains the spice of the drink. One person, by the invention! According to the invention, it is also possible to provide a beverage containing a spicy taste, such as a sour taste, a city taste, a spicy taste, and the like, which has been alleviated. The second invention of the present invention relates to a method for a beverage containing a spice: the first invention of the present invention The method for producing a spice-containing beverage according to the invention is characterized in that the child-making method comprises the steps of adding and mixing a spice in a step of dispersing a viscous substance in a solution, and heating at a temperature of 8 Torr or more for 30 seconds or more. The third invention of the present invention relates to the manufacture of a beverage containing a fragrant substance containing a viscous substance, which can be used in the beverage of the first invention of the present invention. The fourth invention of the present invention relates to a food or beverage having a good taste, and a composition comprising a viscous substance. In the aspect of the invention of the fourth aspect, the taste of the food or beverage is referred to as a "mouth", and the composition for stimulating the taste and the composition for enhancing the taste of the taste are exemplified. However, such illustrations are not intended to limit the scope of the invention. Additional Sweeping Cap Set -8 - ^Long Rule _ towel iiiil (CNS) A41 Specification (2) G x 297 Gong Sha - 1247584 A7 B7 V. Description of Invention (6) Explain in detail the beverage containing the spice of the present invention, which is added with spices, And it contains viscous substances /, 10,000; in the human material, not only the "viscous substance viscous substance" in the specification is added. The viscous substance used in the invention can be given to the beverage or the food, as long as it is Food::: For example: loam, alginic acid, and horn fork obtained from sea medicine; Page 2:: vinegar; guar gum, tara gum, locust bean gum, etc. obtained from seeds Lamb seed glue; sugar from roots; gum arabic obtained from plant sap, scutellaria gum, :, 2::, obtained pectin; yellow gum produced by microorganisms, cover more Carnation gum, pullul gum; protein gelatin, whey egg =, road protein, collagen; carboxymethyl cellulose, methyl cellulose 'microcrystalline cellulose; cellulose powder , dextrin, and various substances mentioned above, "decomposition products, etc." can be used alone in terms of use. The above-mentioned decomposition products are not particularly limited as long as they have viscous properties, and for example, they may be decomposed by an acid or an enzyme, and the degree of decomposition may be set as needed. The consumption of sticky substances printed by consumer cooperatives is 0.005-1% w/v; if it is viewed by consumers, it is better to use 0·01_0·5% w/v. The viscosity can be measured by viscosity ^ Foot, for example, between 5 and 300 cps [B-type viscometer (B Μ type by Bu Niu V Xishe), 30 rpm, measured at 20 °C]; as seen by the consumer's preference, 5_2〇〇cps is preferred. -9- This paper scale applies to China National Standard (CNS) A4 specification (210 X 297 mm) Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative printed 1247584 A7

V. INSTRUCTIONS (7) The term "fragrance" in this specification can be understood in the same meaning as in the general use of the term, and refers to a seasoning which can impart a spicy taste, aroma and color to a beverage or food. The type of spices is not particularly limited, as long as it is available to consumers, such as pepper, zizi, wasabi, pepper, pepper, ginger, saffron, medlar, cardamom, dill, cinnamon, dicamba, nutmeg (nutmeg), dandelion seed coat (maCe), nutmeg (myristica), pepper, bay leaf, olegano, bee flower, basil, bay laurel, coriander, dill (din), by Gary, Cumin, garlic, chamomile, juniper, lavender, marjoram, mint, rosemary, star anise, tarragon, thyme, valerian, red pepper, anise, fenagreele, Western wasabi, leeks, artichokes, fragrant buds, sage, sav〇ry, sesame seeds, turmeric, vanilla, hazelnuts, poppy seeds, periUa, tansy, chrysanthemum, radish , sprouts, vanilla bunch (b〇UqUet garni), caldeepis, pinnacle powder, galama sara, marinade, sichimi pepper, spiced, tower Tabasco, curry powder, or their extract Or purifying the like. When used, they may be used alone or in combination of more than one. The extract described herein is not particularly limited in its extraction method, and may be optionally selected by extraction with water or an organic solvent. Further, the purification method of the purified substance is not particularly limited as long as it is purified to maintain the physiological function of the spice; even a partially purified product is not acceptable. The preference for spicy food is very different among different people. Some people especially like foods with a lot of spices, so the spice makes it -10- This paper scale applies to China National Standard (CNS) A4 specification (210 X 297 public) PCT) (Please read the phonetic on the back first? Please fill out this page again)

1247584 A7 B7 Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative printing, invention description (8 22 two horses 0.0001-1.0% w / v; but if the average average preference is abundance, the preferred usage is 0 0001_05% w/v. Arms: 2: There is a spice heart drink 'The method is as follows: firstly spread the sticky substance in the solution of the specified ingredients (sweet, sour, spices) ~ add the mixture into the spice, then S 80 °C or more It can be obtained by adding 鼽30 seconds or more at the temperature; it is preferably heated at a temperature of 8 〇^ for 30 seconds to 2 hours according to personal preference. Eight times, it will contain the beverage with spices. Under (4), sterilize and heat up! : 'In, refill the container in the container (such as the can), and then pack it. At this time, you can also apply the nitrogen filling step and splicing $ ^ 4 c. The factory clock is made into the finished product. After that, the resulting beverage containing the spice is heated and sterilized at 115 C for 17 minutes. If necessary, MW w/v (ethanol 'to make a beverage containing a spice) can be added, or carbon dioxide can be added. a carbonated beverage containing spices. Furthermore, it may contain B And carbon dioxide, and made into a carbonated alcoholic beverage containing spices. The present invention has a spicy beverage, the flavor of the spice and the taste of the viscous substance are tempered, and the balance of the scent can be improved. In addition, the taste is dissipated. The ingredients other than the ingredients and the ingredients of the spices are also at the same level. This is the disadvantage that the scent of the spice-only ingredient that remains common on the tongue when TP is used without viscous substances. In addition, the irritating effect of the spices is alleviated. The beverage may contain more spices, so that the physiological functions of the spices can be fully utilized. As described above, the present invention provides the purpose of the beverage containing the spices. --------^----- ---- (Please read the notes on the back and fill out this page) -11 - A247584 Ministry of Economic Affairs Intellectual Property Office Staff Consumer Cooperatives Print A7 B7 V. Invention Description (9) Face, it can be 0.01-0.5% w/v sticky material and 〇〇〇〇1_1〇% w/v spice, and heated at 80 °C for more than 30 minutes, it is passed a new taste of the staff, after the taste is good and clear The beverage has a good balance of taste, an innovative texture, and fully exerts the physiological function of the beverage. As described above, the present invention also discloses that the viscous substance has the effect of alleviating the spicy taste of the spice. In other words, the present invention provides a A composition for stimulating the taste-suppressing composition comprising the preparation of the above-mentioned beverage containing a flavoring substance and containing a viscous substance, which is particularly effective for alleviating the spicy taste of the spicy ingredient in the beverage. The content of the viscous substance contained in the composition can be appropriately determined according to the characteristics of the flavor-containing beverage to be produced. As disclosed in the present invention, the viscous substance can not only moderate the spicy taste of the spice, but also It can alleviate the pungent taste such as sour and salty taste, while also enhancing the depth of the taste.曰 Therefore, viscous materials are not only used for the preparation of beverages containing spices, but also for the manufacture of foods or beverages which have alleviated the pungent taste (including salty, sour, spicy), and foods or beverages which have enhanced the depth of sweetness. < 吓 即 , , , , 吓 吓 吓 吓 吓 吓 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 = Thus, the enamel composition can be used, for example, in the form of a composition for stimulating a tempering tempering composition and/or a stimulating composition for use in the manufacture of a new temper: or a beverage.艮 口 口 The mouthfeel improving composition of the present invention contains a viscous substance, the content of which is 12- (please read the back sheet and read the following page) ^---------MW. The scale applies to China National Fresh (CNS) A4 mm) _ Ester Glue White 1247584 V. Invention Description (10) /, if it is suitable for making food 7 ', A% screening limit, for example, 0.01-90% Preferably, it is 10 to 50%; and the composition of the present invention can be prepared by adding any of the materials in the product or beverage. The viscous substance used in the composition for improving mouthfeel of the present invention can be used as long as it has a mouth-like and irritating taste or a role of enhancing the depth of the sweet taste, and there is no special P, such as agar, alginic acid. Carrageenan, algae, guar gum, tara gum, locust bean gum, tamarind, sinensis seed glucomannan, gum arabic, scutellaria, locust gum, yellow gum, Galen gum, carrageenan gum, prougin gum, gelatin, milk, cyan 2 casein, carboxymethyl cellulose, methyl cellulose, micro-junction powder, dextrin and the viscosity of their decomposition products substance. The food or beverage object to be used in the composition for improving mouthfeel of the present invention is not particularly limited as long as the stimulating taste can be alleviated or the sweetness can be enhanced by using the composition of the present invention. For example, grain Z two products (furn processed products, starch processed products, nutritional supplement processed products, noodles, macaroni, bread, stuffing, soba noodles, bran, rice flour, fans, packaging cakes, etc.), processed oils and fats (plasticity oil, fried oil, salad oil, mayonnaise, mashed sauce, etc.), processed soybean products (tofu, miso, natto, etc.), processed meat products (ham, bacon, pressed ham, sausage, etc.), aquatic products ( Frozen fish paste, fish plate, bamboo wheel, fish hawthorn meatballs, miscellaneous vegetables (radish, oxen, etc.) fried fish, fish balls, geese, fish ham, fish sausage, boat fish, processed fish eggs, canned fish, boiled, etc. ), dairy products (raw milk, cream, yogurt, butter, cheese, condensed milk, milk powder, ice cream, etc.), processed fruits and vegetables (paste, jam, salted, juice, vegetable juice, comprehensive 13-ben Paper-scale scallops (CNS) A4 specifications (2) G x 297 metrics) ^--------- ΜΨ. Γ% read the notes on the back and then fill out this page) Ministry of Economic Affairs Intellectual Property Office staff consumption Cooperative printing 1247584

Ministry of Economic Affairs, Intellectual Property Bureau, Staff and Consumer Cooperatives, Printing and Beverages), Dim Sum (chocolate, glutinous rice, rice bran, glutinous rice, stuffed bread, cake, aso, shochu, vodka, brandy, gin, lime, 22: wine =, fruit wine, fruit liqueur, etc.), rest drink (green tea, red water, Ma Shiyu, coffee, refreshing drink, oil 'flavored sauce, vinegar, seasoning wine, etc.: Γ), seasoning (Sauce U withered wine temple)' canned, bottled or bagged food (cattle, red and rice, curry, and other various prepared foods) noodles and sauces (bovine liver paste, other coating Sauce, soy noodles or black noodles sauce, shredded soup, etc.), dry food (fast noodles, instant curry, instant coffee, juice powder, soup powder, instant food, soup, food, conditioning) Beverages, tempered soups, etc., cold foods (hot pot, tea bowl steamed, simmered squid, burger steak, siu mai, dumplings, various popsicles, fruit and wine, etc.), solid foods, liquid foods (soups, etc.), spices Agricultural products and processed products, livestock processed products, aquatic products Industrial goods. The composition of the present invention can be added to an appropriate step in the process of such foods. Review Example The following uses agar as a viscous substance to review the stimulating effect of viscous substances and the effect of enhancing the depth of sweetness. For the demonstration test, prepare ΡΗ38 001 Μ lactic acid buffer, commercially available acetic acid (to a final concentration of 3% w/v), salt (final concentration 3% w/v), as a source of spicy pepper It is one of the ingredients (one of the spicy ingredients in pepper, the final concentration of 0.01% w/v) and sucrose (5% w/v), and is prepared into acetic acid solution, salt solution, capsaicin solution and sucrose solution. 14- This paper scale applies to China National Standard (CNS) A4 specification (210 X 297 public shame) 丨^—^----------------^-------- - (Please read the note on the back and fill out this page) 1247584 A7 B7 Ministry of Economic Affairs Intellectual Property Bureau Staff Consumer Cooperative Printed 5, Invention Description (12 with low gel strength agar (Super Agar AX-30, Ina Food ( As a viscous substance, it is added to various prepared demonstration drinks in various amounts (〇-〇5%), and then acetic acid solution, salt solution, capsaicin solution and sucrose containing viscous substances. The sour taste, salty taste, spicy taste and sweet taste of the liquid were evaluated for functionality. The evaluation method was carried out in a four-stage evaluation by 20 appraisers (the degree of irritating taste of acetic acid solution, saline solution, capsaicin solution: + + + The table is significantly moderated, the ++ table is fully relaxed, the + table is slightly relaxed, and one table is not moderated; the degree of sucrose liquid sweetness is enhanced: + + + table is significantly enhanced, ++ table is fully enhanced, + table is slightly Enhanced, and - the table is not enhanced), and the average of the results is shown in Table 1. And degree, which is to alleviate the degree of direct irritating effect of sour, salty and spicy on the tongue, that is, to remove the common sense of vinegar and salt. In addition, it also refers to the warmth or the spicy taste and the whole. Reconciliation' and the degree of mild irritancy. As for the degree of enhancement of sweetness, it means: such as sugar, sugar, glucose, etc., and its sweetness and sweetness are both monotonous and monotonous, but once When combined with a viscous substance, its sweetness and sweetness will change, and a variety of sweet taste will be produced. Therefore, the "degree of enhancement of sweetness" means that the functional enhancement of sugar, sugar and glucose itself cannot be achieved. The degree of sweetness produced separately. 15- The paper size applies to the Chinese National Standard (CNS) A4 specification (210 x_297 mm) 1 tx.--------- MW (Please read the back of the note first) Please fill out this page again) 1247584 A7

V. Description of invention (13) Table 1

As can be seen from Table 1, the results of the sensory evaluation of the degree of irritating taste such as sourness, salty taste, and spicy taste were confirmed to have a mitigating effect when 0. 01% or more of the premium agar was added, and when 01% was added. Sufficiently tempered; when added above 0.25%, there is a significant mitigation effect. As for the degree of enhancement of the depth of sweetness, the same result is obtained. When adding 0.01% or more of the premium agar, it is confirmed that it has a sweetness-enhancing effect; when 〇.1% is added, it is fully enhanced; When it is above %, 'there is a significant enhancement. Thus, as the content of the viscous substance is increased, the stimulating effect of the pungent odor and the enhancement of the depth of the savory taste are increased. In addition, each contains 3% acetic acid, salt, capsaicin, and sucrose. Printed by the Intellectual Property Office of the Ministry of Economic Affairs, W/V, 3% W/V, 〇.〇1%w/v, 5%w/ In the solution of v, the same stimulating effect and the effect of enhancing the depth of sweetness can be obtained by the addition of the viscous substance. Finally, the same results can be obtained when commercially available agar, guar gum, locust bean gum, tamarind gum, pectin, glutinous gum, yellow gum or the like is used as the viscous substance. 16- This paper scale applies to the Chinese National Standard (CNS) A4 Specification (210 X 297 public f) 1247584 A7 B7 V. Inventive Description (14) EXAMPLES Several examples will be given below to more specifically illustrate the present invention. However, the scope of the present invention is not limited to such examples. Example 1 The following is a review of the concentration of the viscous material. Using a low gel strength agar (Special Agar AX-30, Ina Food Co., Ltd.) as a viscous substance, it was added according to the formulation in the preparation table shown in Table 2. The % in the table is %w/v. The Brix degree is measured by a Brix meter (manufactured by Shiraishi Co., Ltd., digital vibrate meter PR-101). The acidity is calculated based on the amount of citric acid and sodium citrate added, and is equivalent to the amount of citric acid as a measure of acidity. In the case of spices, add pepper extract (spicy spicy pepper, Sanrongyuangong 7. 7.7^ (strain); containing 3% capsaicin) 〇〇〇 1% w / V to charge. (Please read the precautions on the back and fill out this page.) Table 2 Distribution Table Ministry of Economic Affairs Intellectual Property Bureau Staff Consumer Cooperatives Printed Materials Content Premium Agar (%) 〇 (Control), 0 · 01, 〇1 0.25 , 〇.5 , 1·〇 糖糖 (%) 6.6 1/7 grapefruit juice (%) 0.15 citric acid (%) 0.08 sodium citrate (%) 0.05 spices (grape flavor) (%) 0.1 spices (chili extract) ( %) 0.001 pH 3.7 Brix 7.2 Acidity (converted to citric acid) (%) 0.1 Capsaicin content (mg/L) 0.3 -17- This paper scale applies to China National Standard (CNS) A4 specification (210 x 297 PCT) 1247584 A7 ___ Β7 _____ V. Description of the invention (15) The beverage is prepared as follows. First, to make the premium agar twice the final concentration, it must be dissolved in warm water (85-90 °C) for more than 1 minute; here, it is dissolved in 15 minutes. After dissolving, add granulated sugar, i / 7 grapefruit juice (concentrated into 7 times grapefruit juice; made by Ogawa Spice Co., Ltd., product number 4322), citric acid, sodium citrate, and the temperature is lowered to 6 ,. Further, a spice (a grapefruit flavor; a product of the product No. E-10, manufactured by Masaaki Co., Ltd., 7.74) was added. Finally, add the spices and make them even, then add the desalted water to adjust to the desired agar concentration. It was heat-sterilized at 95 ° C for 1 minute, filled in a 2 ml-capacity tank, and cooled in water. On the other hand, the one who did not add the special agar was used as the control group. The resulting product was then used for general analysis and functional evaluation (product temperature: 5-10 ° C). The faculty evaluation was carried out by a group of appraisers, which was implemented by the 5-point method, that is, 1: good ~ 5: bad. The results are shown in Table 3. In addition, the viscosity is measured by a B-type viscometer (bm type manufactured by Bu Niu 7th Co., Ltd.) at a rate of 30 rPm at 2 (TC). As for the addition of i 〇% w/v premium agar, due to condensation As a result of gelation, it is impossible to measure the degree of release. 0 C. Please read the phonetic transcription on the back. Please fill out this page.) Ministry of Economic Affairs, Intellectual Property Bureau, Staff Consumer Cooperative, Printed Paper Size Applicable to China National Standard (CNS) A4 Specification (210) X 297 mm) A7 1247584 B7 V. Description of invention (16) Table 3 Review of viscosity of cohesive substance Agar (%w/v) Viscosity 1 (cps) Comprehensive evaluation of functional evaluation 对照 (control) — 4.1 Aroma and taste The degree of balance is destroyed by the addition of spices. The scent of spices is strong. 0.01 4 3.3 The balance of aroma and taste is good. The irritancy of the spices is somewhat improved. 0.1 22 1.7 The balance of aroma and taste is good. The pungency of spices is mild. The taste is dissipated and the throat is good. 0.25 61 1.4 A good balance of aroma and taste. The pungency of spices is mild. The taste is well dissipated and the throat feels good. 0.5 206 2.1 The balance of aroma and taste is good. The irritancy of the spices is alleviated and the taste is dissipated. 1.0 Gelation 4.5 It is difficult to drink and is not suitable as a beverage. (Please read the notes on the back and fill out this page.) Ministry of Economic Affairs, Intellectual Property Bureau, Staff, Consumer Cooperatives, Printed Clothing, 1 B-type Viscometer (Bu Feng / 7 Xi B-type B Μ), at 30 rpm, at 20 The measurement was carried out at °C. It can be seen from Table 3 that when the concentration of the viscous substance of the beverage is between 0.01 and 0, 5%, the following excellent results can be obtained: the balance of aroma and taste is good, and the irritancy of the spice is also mild, after the throat The touch is good, and the taste of the spice ingredients does not remain on the tongue, and the taste is excellent. The viscosity is in the range of 5-200 cps, which is determined to be a preferred range. Here, when the agar is 0%, the hotness of the pepper is moderate to a degree of 1 /2 when the agar concentration is 0.25%, and the degree of relaxation is also increased as the viscosity increases. Therefore, when the agar concentration is 5%, the hotness of the pepper becomes only about 1/4. Capsicum contains spicy ingredients such as capsaicin. This capsaicin is widely recognized for its vasodilatation and contraction, as well as the hypermetabolism of fats and sugars. It can be alleviated by the addition of viscous substances. The scale applies to the Chinese National Standard (CNS) A4 specification (210 X 297 mm) 1247584 A7 B7 The use of various kinds of commercially available Sanrongyuan workers 7 · Gong 7 Sanrong Yuangong 7 • Worker 7 · V. Invention description (17 flavor, In this way, the capsaicin can be used as a major physiological component in the beverage, and it has a sufficient physiological function. In addition, it is also confirmed to have body heat production (also That is, the effect of the body temperature rises (the body is warm). In other words, the drink promotes metabolism in the body, and has the physiological function of warming the body in winter and promoting refreshing sweat in the summer. Example 2 Next, for the viscous substance The type of the viscous substance is reviewed, that is, guar gum (匕, 卜 7 y D-20 • 7彳), locust bean gum (匕, only Bu 7 D-6 4) Tamarind gum Mouth 4 Bu, 6C, Otsukamoto Pharmaceutical Co., Ltd., Pectin (GENU PECTIN JM-150_J, Sanrong Yugong 7 • Co., Ltd.), G. LT100, Sanrong Yuangong 7 • Worker 7· 7 γ (strain), yellow gum (inch > work-only, Sanrongyuangong 7. Labor 7.74 (strain)), so that the concentration of these viscous substances is 0.2 5 % w / v (only cover rubber 〇·〇5% w/v), the beverage is prepared by taking the special gel representing 1 of the viscous material. These viscous materials were dissolved in warm water at 60 ° C, and then the product was obtained by the method of Example 1. The functional evaluation was carried out in the same manner as in Example 1 using the obtained product. In addition, products containing no viscous substances were also used as a negative control group. The results are shown in Table 4. 〇 Γ% Read the back of the note first and then fill out this page)

1 11 i·—in ·_1·1 11 I 1 1 ϋ 1 1_1 I Ministry of Economic Affairs Intellectual Property Bureau Consumer Cooperative Print -20- This paper scale applies to China National Standard (CNS) A4 specification (210 X 297 mm) 1247584 Δ7 Α7 Β7 V. Description of invention (18) Table 4 Review of various viscous substances. Evaluation of viscous substances / price comprehensive review control group (special grade agar) 1.4 The balance of flavor and taste is good. The pungency of spices is mild. The taste is well dissipated and the throat feels good. Guar 2.7 The balance of flavor and taste is good. The pungency of spices is mild. The taste is dissipated, and the throat is still good. The locust bean gum 3.0 has a good balance of flavor and taste. The pungency of spices is mild. The taste is dissipated, and the throat is still good. Tamarind Gum 2.2 The balance of flavor and taste is good. The pungency of spices is mild. The taste is well dissipated and the throat feels good. Pectin 2.0 has a good balance of flavor and taste. The pungency of spices is mild. The taste is well dissipated and the throat feels good. Galen Gum 3.4 The balance of flavor and taste is good. The pungency of spices is mild. The taste is dissipated, and the throat is still good. Yellow gum 3.1 The balance of flavor and taste is good. The pungency of spices is mild. The taste is dissipated, and the throat is still good. Negative control group (without viscous substances) 4.1 Balance of aroma and taste is good. The pungency of spices is mild. The taste is well dissipated and the throat feels good. (Please read the precautions on the back and fill out this page) ^1 I ϋ I ϋ^OJ 1 ϋ I -ϋ 1 I #Important Department of Intellectual Property's Employees' Cooperatives Printed Clothing According to Table 4, because of the various sticks used. The sex substance makes it better to balance the flavor and taste when it contains the spice. In addition, the taste is dissipated and the throat is felt when the beverage is prepared. Among the viscous materials used, special agar (control group), tamarind gum, and pectin are preferred. Example 3 The concentration of various spices was examined by the conditions of the concentration of 0.25% w/v of the premium agar in Example 1. That is, according to Example 1, using pepper extract, wasabi extract (spicy wasabi, Sanrong Yuangong 7 • Gong-21 - This paper scale applies Chinese National Standard (CNS) A4 specification (210 X 297 mm) 1247584 A7 B7 V. Description of invention (19) (Please read the note on the back and then fill out this page) 7- 7 strain)), mustard extract (spicy mustard, Sanrongyuan 7 • 7 7彳) )), formulated to a concentration of 〇 (control), 1 ppm (0.0001% w/v), 5 ppm (0.0005% w/v), 10 ppm (0.001% w/v), 50 ppm (0.005% w /v) > 100 ppm (0.01% w/v), 200 ppm (0.02% w/v), 500 ppm (0.05% w/v), 1000 ppm (0.1% w/v) > 5000 ppm (0.5 % w/v) and 10000 ppm (1.0% w/v) and other products, especially for the balance of flavor and taste when containing spices, for functional evaluation. Among the evaluation results, the comprehensive evaluation is expressed by good, good or bad. In addition, in the evaluation of spicy spices, the degree of spicy taste (no spicy, slightly spicy, some spicy, weak spicy, spicy, slightly spicy, quite spicy, very spicy, very spicy, super spicy) as the evaluation result . The results are shown in Table 5. Table 5 Review of Spices Spice Concentration (%w/v) Spices Pepper Extracts Wasabi Extract Mustard Extract 对照 (Control) Shang Jia (No Spicy) Shang Jia (No Spicy) Shang Jia (No Spicy) 0.0001 Good (slightly spicy) Shang Jia (slightly spicy) Shang Jia (slightly spicy) 0.0005 Good (some spicy) Shang Jia (slightly spicy) Shang Jia (slightly spicy) 0.001 Good (weakly spicy) Good (some spicy) Good (some spicy ) 0.005 Good (Spicy) Good (Weak Spicy) Good (Weak Spicy) 0.01 Good (Slightly Spicy) Good (Spicy) Good (Spicy) 0.02 Good (Slightly Spicy) Good (Slightly Spicy) Good (Slightly Spicy) 0.05 Shang Jia ( Quite spicy) Good (very spicy) Good (very spicy) 0.1 Shang Jia (very spicy) Shang Jia (very spicy) Shang Jia (very spicy) 0.5 Shang Jia (very spicy) Shang Jia (very spicy) Shang Jia (very spicy 1.0 Shang Jia (Super Spicy) Shang Jia (Super Spicy) Spicy) As shown in Table 5, pepper extract, wasabi extract and mustard extract Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative printing -22- paper size ^ applicable China National Standard (CNS) A4 specification (210 X 297 mm)^----

Ministry of Economic Affairs Intellectual Property Bureau Staff Consumer Cooperative Printed 1247584 Description of the Invention (20) The scope of the above evaluation of “Shangjia” is the scope of all the spices concentration reviewed in this example, that is, within this range, spices and spices The balance between the aroma and the taste of the ingredients is harmonious. In terms of the individual spices, the pepper extract has a good balance of flavor and taste between 0__ 0:02/.w/v; and the wasabi extract And the mustard extract is between 0.005-0.05% w/v, and the taste has a good balance. It is a better concentration range. Therefore, the concentration of the spice contained in the beverage containing the spice is 〇〇〇〇1. -1 〇% w/v is appropriate; if it is based on the average consumer preferences, 〇.0001_0 5% w/v is preferred by the addition of viscous substances, and the spicy taste of the spices will be reduced; In this way, the amount of the added spice can be 2-1 times of the amount of the spice added without adding any viscous material. Example 4 The effect of the heat treatment is reviewed below. In the formulation of Example 1, the special agar concentration is selected. 25 〇 / 〇 w / v, I dissolved in 87 ° C warm water i 5 minutes, so that the final concentration of 2 times the concentration. After dissolution, add sugar, i / 7 grapefruit juice, citric acid, sodium citrate After the temperature is lowered to 60, the fragrance is added. Finally, the spice is added to make it uniform, and then the desalted water is added to adjust the desired agar concentration. The temperature is kept at room temperature as a control group. 6〇, 70, 80, 90, and 95. (:, heat treatment 〇·5 minutes (30 seconds), 1 minute, 3 minutes, 10 minutes, 12 minutes (2 hours). After the beverage, as in the method of Example 3, especially for the balance of flavor and taste when containing spices, the functional evaluation (poor, still -23- this paper scale applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm) (Please read the notes on the back and fill out this page)

1247584 A7 B7 0 0.5_ —I___ 5 10 120 Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Poor Shang Jia Shang Jia Jia Jia Jia Poor Shang Jia Jia Jia Jia Jia is not good Jia Jiajia. Chuan Shangjia 5, invention description (21 good, good). The results are not shown in Table 6. Table 6 Heat treatment results Heating temperature (°C): 70 80 90 95 Heat temperature plus ^ 3G seconds, above #, the flavor of the spice ingredients and the taste of the beverage ingredients will be fully blended, not only the taste Tame and increase the irritating depth of the spice to make it mild. Therefore, in the manufacture of a beverage containing a spice, if the viscous substance is dispersed in a solution, the mixed fragrant material is added and heated at a temperature of 80 C or more for 3 sec seconds or more, thereby contributing to the improvement of the quality of the product. In addition, since overheating is also related to the deterioration of components other than the spice, it is heated at a temperature of 8 〇 95 1 for a range of 30 seconds to 2 hours, which is suitable for practical use. Example 5 (1) An agar drink having a pear flavor and containing a capsicum extract was prepared. The formulation and general analysis are shown in Table 7. Among them, 1/6 (6 times concentrated), the pear juice concentrate is made by Guoxiang Co., Ltd., and the flavor (Western pear flavor) is made by Takasago Spice Industry Co., Ltd. (Western pear flavor B80700) 〇 -24- This paper size is applicable to China National Standard (CNS) A4 specification (210 X 297 mm) - 瓤 (please read the note on the back and fill out this page) Order--------- Economic Ministry of Intellectual Property Bureau employee consumption cooperative printing 1247584 A7 B7 V. Invention description (22) 7 Pear flavor containing spice material content Super agar (%) 0.3 Sugar (%) 6.6 1/6 Pear juice concentrate (〇/ 0) 0.2 sodium ascorbate (%) 0.01 Perfume (pear flavor) (%) 0.1 Spice (chili extract) (%) 0.0005 pH 4.5 Brix 7.2 Acidity (%) 0.09 Viscosity (cps) 75 Capsaicin content (mg / liter) 0.15 (Please read the note on the back and then fill out this page) The Ministry of Economic Affairs, Intellectual Property Bureau, Staff and Consumer Cooperatives, printed and used the material of Table 7, according to the preparation method of Example j, canned (containing 190 grams) product. The sterilization step is at 115. Let's take I? minutes. The results of the functional evaluation of the obtained product showed that the taste of the whole beverage was very smooth and refreshed, and the fragrance balance of the whole beverage was extremely harmonious. The taste and throat feeling of the spice and other ingredients were very good, and it was confirmed that a taste can be obtained. It is a physiologically active beverage with a refreshing taste and aroma. In addition, after drinking, there is also the effect of body heat generation (increased body temperature). (2) Formulating an agar drink having a black sugar flavor and containing a mustard extract. The formulation and general analysis are shown in Table 8. Among them, the flavors (roasted sugar flavor (product number 57008) and brown sugar flavoring material (product name: brown sugar flavored oil)) are all manufactured by Sanyung Yuki 7 . 7 7 4 Co., Ltd. -25- This paper size is applicable to China National Standard (CNS) A4 specification (210 X 297 public meals) ϋ n ϋ i^i ϋ i^i A S^J ϋ ϋ i^i ϋ I I · 1247584 A7

V. Description of invention (23)

(Please read the precautions on the back and then fill out this page.) Using the material of Table 8, according to the example ^ preparation method, canned (containing 190 grams) products. The sterilization step was carried out at 115 Torr for 17 minutes. The functional evaluation results of the obtained products showed that the flavor of the whole beverage was sharp and smooth, and the fragrance balance of the whole beverage was extremely harmonious. The taste dissipating degree and throat feeling of the spices and other ingredients were very good, and thus it was confirmed that it was obtained— A beverage containing aroma that is fully physiologically active, has a fresh taste and aroma. In addition, after drinking, there is also the effect of body heat generation (increased body temperature). Example 6 ^ The following attempts to make sausages using livestock meat. The method is as follows: 2 kg of pork, 700 g of pork fat is cut into 5 mm shredded pork, mixed with 7 g of pepper, 3 g of rat grass, mace of rice, and the like: a pig intestine with a diameter of 2 cm. Inside, cook it for 15 minutes 2; 吏== When making sausages, before the chopping, add the special -26- in this product (sausage). This paper scale applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm) -l^j1111111_ Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative printing 5, invention description (24) ', and soil fat' is the amount of each mouth, the mother is I Add 〇·2g to the mouth. On the other hand, those who did not add extra agar were used as a control group. The functional evaluation was carried out according to the method of Example 2, and the results are shown in Table 9. k rabbit 9-functional evaluation of irritating odor and deep taste of tongue lingering taste balance balance texture of the present invention 1 3.7 4.0 2 3.8 3.9 3.7 3.8 "It can be seen from Table 9 'The invention? ί', the taste is alleviated (two All of them are included in the 剌 缓 缓 ) ) ' ' ' ' 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘 甘The product is indeed a sausage product with excellent quality. Mix ordinary (four) ❹ _ 16 〇 ml, sake 8 ml, vinegar "soy sauce gram, raw glutinous rice έ 士士士士士糖 54 grams, temple powder 16 f big end in 240 ml of water 〇·3g, chili powder 〇.1g, then add a small amount of water, prepared as a roasting electricity... into, m + Μ 砑 炙 炙 ( 夕 夕 夕 夕 夕 夕 夕 夕 夕 夕 夕 夕 夕 夕 夕The starch in the starch is heated to form a mud. The product of the invention is based on the commercially available Qiong ^ ^ ^ fat as a control group. "The same is true for the case of the unattached Qiong May mussel according to the example 1. The evil U Wan method is carried out. The results are shown in Table -27- 1247584 A7 B7 V. Description of the invention (25 0 Table 1 0 official evaluation

Compared with the control group, the present invention has a stimulating taste in the quality, a deep taste taste of the sweet taste, and a harmonious flavor. The following distinctive features are combined: the stimulating taste and the spicy taste of the spice are alleviated, and the thief is not satisfied. The taste is also moderate (this ratio > ^ 0, Λ (the temple is included in the stimuli and easing effect) in the Θ & ί ί ί ί ί ί ί ί ί ί ί 十 十 十 十 十 十 十 十 十 十 十Degree, taste harmony and balance are excellent. Example 8 Mix ordinary seasoning wine 40 ml, thick soy sauce 20 ml, thin soy sauce 20 ml, light fish high stomach 2 (10) ml according to the usual method, and capsaicin 01 耄Gram, the compound seasoning used for noodle soup is prepared. The invention has 3 kinds of towels added with guar I 〇"t. Another person who does not add guar gum (please read the note on the back? Please fill out this page again)

The Ministry of Economic Affairs' Intellectual Property Office employee consumption cooperative printed as the control group was evaluated in the same way as in Example 1. The results are shown in Table n -28 - This paper scale applies the Chinese National Standard (CNS) A4 specification (210 X 297 mm). ) 1247584 A7

The control group 3.0 2.8 3.3 3.3 2.6 3.0 3.0 Ministry of Economic Affairs Intellectual Property Bureau employee consumption cooperative printing According to Table 1 1 , we can see that the poor and the poor products compared with the control group, the evaluation: the capsaicin .^ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ Reluctant, and the depth and flatness of taste and aroma are excellent. Example 9 Mixed commercial fish meal 4.7 kg, Mekong AQ \〆 insult Taiwanese. 8 kg, sesame 2. 5 kg salt LO kg, facial acid soda 5 kg, ginger powder 〇〇 5 kg 'according to the common law Press granulation to prepare the fragrant pine for use on food. In the invention 4, pectin is added, and 克力旦/, ♦ 嘉里母母100克制品 is added in grams. In addition, those who did not add extra agar were used as a control group. This was applied to rice, and the functional evaluation of the mouthfeel was carried out in the same manner as in the example. As a result, the product of the present invention 4 was inferior to the taste of the rice in the mouth and the salt, and the salty taste was removed. Moderate; ' τ Ginger's stimulating taste is also eased, the tongue feels very slippery. In general, the quality of Xiangsong has indeed improved. ‘ < -29-

(Please read the notes on the back and fill out this page)

1247584

V. INSTRUCTIONS OF THE INVENTION (27 Advantages of production According to the present invention, it is intended to provide a beverage having a novel taste and aroma, a savory beverage having a strong flavor, a refreshing taste, a scent of the whole beverage, and a very balanced 'And the taste of the spices and other ingredients are good, and the shoulders and throat feel are good. At the same time, because the pungency of the spices is alleviated, it is very easy to drink' and the physiological functions of the spices can be fully utilized. Moreover, the present invention also A method for producing such a beverage, and a composition for producing a beverage for reading. Secondly, the present invention also provides a mouthfeel for food or beverage improvement, and the composition of the object is capable of alleviating the irritating taste and enhancing The role of sweetness depth is very suitable for improving the taste of food or beverages. (Please read the notes on the back and fill out this page) / ^1 ^1 ϋ .1 ϋ 》 aJ I 1 —i ·1 ϋ I , Ministry of Economic Affairs, Intellectual Property Bureau, Staff Consumer Cooperatives Printed -30- This paper scale applies to China National Standard (CNS) A4 specification (210 X 297 mm). Application period, 丨, ο Case No. 089100 454 Category ^ Ll/0 ς > , ^/cb The above columns are filled by this Council)

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1247584

Invention of the new patent specification invention Yi Yi, the new name % Chinese beverage containing spices English SPICE-CONTAINING DRINKS Name 1. Dawu Shi Chunfu 3. Luohe Yilai 2. Hino 嗣 4. Kato Yuzuki into the nationality 1.2.3.4 · Japan - Inventor, a creator, residence, residence 1. 13 13-15, Otsu-shi, Shiga Prefecture, Japan 13 2. 2-9-8, Kusatsu, Shiga Prefecture, Japan 3. Asahi-kyo, Otsu-shi, Shiga Prefecture, Japan 1 Dingmu 27-1-311 4. 1-1-150, Nanling Town, Uji City, Kyoto Prefecture Name (name) Nissho Bio Co., Ltd. Nationality 曰本本3, Applicant Residence, Residence (Company) 曰Home Shiga Prefecture No. 4, No.1, Sumida, Otsu, Otsu City - Representative name Kato Yusuke -1 - This paper scale applies to China National Standard (CNS) A4 specification (210 X 297 mm)

Claims (1)

i247IM〇. 454 Patent Application-Chinese Application Patent Range Replacement ~-----" Shenqing Patent Fanyuan 1修<^&哲换 D8 A beverage containing a spice containing agar or a decomposition product thereof and a spice selected from the group consisting of chili meson, wasabi or their extract or purified substance. It contains 0 01-05% oily gluten and 0.0001_1.0% w/v of the above spices. 2. 3. The beverage containing spices according to item (4) of claim μ (4), wherein the viscosity of the beverage with the spice is 5 _3 〇〇 cps (2〇t). : A method for producing a beverage containing a spice, which is claimed in the scope of manufacture of the patent range 罘 1 or 2 (the beverage containing the spice, the method is characterized by 10,000; Bao Lu will disperse the lipid or its decomposition product in solution The steps of adding, mixing and mixing the spices and the steps of heating at a temperature above 8 Torr for more than 3 seconds. This paper scale applies to the Chinese National Standard (CNS) A4 specification (210X 297 mm)