US20210337832A1 - Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation - Google Patents

Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation Download PDF

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Publication number
US20210337832A1
US20210337832A1 US17/261,391 US201917261391A US2021337832A1 US 20210337832 A1 US20210337832 A1 US 20210337832A1 US 201917261391 A US201917261391 A US 201917261391A US 2021337832 A1 US2021337832 A1 US 2021337832A1
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polygodial
beverage
stimulation
food
carbonation sensation
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Yasutaka SHOJI
Rie NAKASONE
Toshio Miyazawa
Maiko TAKAHASHI
Ryuichi Hirose
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Ogawa and Co Ltd
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Ogawa and Co Ltd
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Assigned to OGAWA & CO., LTD. reassignment OGAWA & CO., LTD. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: HIROSE, RYUICHI, MIYAZAWA, TOSHIO, NAKASONE, RIE, SHOJI, Yasutaka, TAKAHASHI, MAIKO
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/40—Effervescence-generating compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom

Definitions

  • the present invention relates to a carbonation sensation enhancing agent for a food and a beverage having carbonate stimulation using polygodial as an active ingredient and a carbonation sensation enhancing method.
  • an addition of polygodial to a food and a beverage having carbonate stimulation provides and enhances natural carbonation sensation without giving unnatural flavor or pungency.
  • Carbonated beverages typically including soda pop, cola, fruit-flavored carbonated beverages and carbonated water, from which we get pleasure in our daily lives, have long been a popular soft beverage both children and adults can drink.
  • Carbonated beverages are quite different from other soft beverages such as fruit beverages in that they have a unique carbonation sensation.
  • carbonated beverages are special in their refreshing, strong stimulation and feeling when going down produced by carbon dioxide gas when opened, and pleasant cooling sensation and fresh sensation created by the combination of carbon dioxide gas and flavor. The same applies to candies for enjoying carbonate stimulation.
  • the above carbonated beverages and solid foods including candies for enjoying carbonate stimulation are collectively referred to as foods and beverages having carbonate stimulation.
  • carbonated beverages go “flat” due to rapid degassing of carbon dioxide gas after opening, and the problem is that refreshing and strong stimulation of carbon dioxide gas, which is essential for carbonated beverages, is reduced, and carbonation sensation is reduced, and thus the beverages quickly become less palatable.
  • Patent Literature 1 proposes a carbonation sensation enhancing agent prepared by adding a pungent component contained in spices such as chili pepper and pepper in a small amount by which no pungency is felt, i.e., at a concentration lower than the threshold.
  • a pungent component contained in spices such as chili pepper and pepper
  • the problem is that repeated intake causes pungency to be gradually felt.
  • Patent Literature 2 proposes a carbonation sensation enhancing method in which spilanthol or a plant extract or plant essential oil containing spilanthol is added to a carbonated beverage.
  • spilanthol or a plant extract or plant essential oil containing spilanthol is added to a carbonated beverage.
  • the amount of addition is increased to enhance stimulation, spilanthol itself leaves stimulation in the mouth and the taste is slightly unnatural.
  • the present invention aims at solving the problem of conventional carbonation sensation enhancing agents and carbonation sensation enhancing methods, and provides a carbonation sensation enhancing agent and a carbonation sensation enhancing method capable of enhancing only natural carbonation sensation without giving an unnecessary odor or an undesirable taste to a food and a beverage having carbonate stimulation.
  • the present inventors have conducted intensive studies to solve the above problem and as a result have found that polygodial, a terpene compound, solves the above problems and is an excellent active ingredient in a carbonation sensation enhancing agent capable of enhancing only carbonation sensation without giving unfavorable flavor, and have completed the present invention.
  • polygodial has an immediate effect of enhancing carbonation sensation.
  • polygodial and spilanthol are combined at a specific ratio to have an effect higher than that of only polygodial or only spilanthol, and as a result, a carbonation sensation enhancing agent and a carbonation sensation enhancing method capable of enhancing only natural carbonation sensation without giving unnatural sensation have been found.
  • the present invention is as follows.
  • a carbonation sensation enhancing agent for a food and a beverage having carbonate stimulation comprising polygodial as an active ingredient.
  • polygodial is a chemically synthesized product or a natural product obtained from a plant body of Pericardia hydropiper, Tasmannia lanceolata or winterbark.
  • a method for enhancing carbonation sensation of a food and a beverage having carbonate stimulation comprising using the carbonation sensation enhancing agent according to any one of the above [1] to [4], and adding polygodial to a food and a beverage having carbonate stimulation at 0.1 ppb to 400 ppb based on the food and beverage having carbonate stimulation.
  • a method for producing a food and a beverage having carbonate stimulation having enhanced carbonation sensation comprising adding an extract obtained by distilling an extract solution of Persicaria hydropiper with an organic solvent at a temperature of 150° C. or less to a food and a beverage having carbonate stimulation such that the concentration of polygodial is 0.1 ppb to 400 ppb.
  • a method for producing a food and a beverage having carbonate stimulation having enhanced carbonation sensation comprising the following Steps 1 and 2:
  • Step 1 distilling Tasmannia lanceolata oil at a temperature of 150° C. or less to remove a flavor component in the form of distillate to obtain distillation residue;
  • Step 2 adding the distillation residue obtained in Step 1 to a food and a beverage having carbonate stimulation as a purified product of Tasmannia lanceolata oil such that the concentration of polygodial is 0.1 ppb to 400 ppb.
  • the carbonation sensation enhancing agent of the present invention comprising polygodial as an active ingredient enhances carbonation sensation or carbonate stimulation (a unique refreshing and stimulating sensation felt when eating or drinking a food or a beverage having carbonate stimulation) produced by carbon dioxide gas in the above carbonated beverage or carbon dioxide gas generated when a food having carbonate stimulation is put in the mouth, and thus can provide strong carbonate stimulation or recover the original carbonation sensation by compensating for the “flat” state caused by permeation of carbon dioxide gas through containers or degassing after opening.
  • carbonation sensation or carbonate stimulation a unique refreshing and stimulating sensation felt when eating or drinking a food or a beverage having carbonate stimulation
  • Using polygodial and spilanthol in combination provides a carbonation sensation enhancing agent having excellent sustainability of the effect of enhancing carbonation sensation.
  • FIG. 1 is a graph in which the concentration of carbon dioxide gas in a control product is plotted against selectivity of the carbonated water of Example 7 in Test Example 3.
  • Polygodial used in the present invention (IUPAC name (1R,4aS,8aS)-5,5,8a-trimethyl-1,4,4a,6,7,8-hexahydronaphthalene-1,2-dicarboxaldehyde) is diterpene aldehyde with the molecular formula C 15 H 22 O 2 , a molecular weight of 234.33 and a melting point of 57° C., and has the following structure:
  • Polygodial is known as a stimulating component in plants, Persicaria hydropiper, Tasmannia lanceolata and winterbark.
  • Polygodial used in the present invention may be a synthetic product produced by a chemical method or those extracted from plants and animals. Polygodial prepared by any method may be used in the present invention. Polygodial may not be necessarily those of high concentration as long as the effect of the present invention is obtained.
  • Extract, essential oil and the like of a plant containing polygodial may be used without purification as long as the taste and odor of other components do not affect the flavor of the food and beverage having carbonate stimulation.
  • a commercially available product may be used as a synthetic product.
  • Such products may be available from, for example, Wako Pure Chemicals Ltd.
  • Plants such as Persicaria hydropiper, also called water pepper, Tasmannia Lanceolata, winterbark, Blechnum fluviatile and Thelypteris hispidula, which are a pteridophyte, and Porella vernicosa, which is a bryophyte, are known to contain polygodial.
  • Dendrodoris limbate and Doriopsilla pharpa which are sea slugs, are reported to be an animal containing polygodial.
  • extract or essential oil obtained from plants that have been eaten before is used from the viewpoint of safety. It is particularly preferable to use extract or essential oil obtained from Persicaria hydropiper, Tasmannia lanceolata and winterbark.
  • Examples of methods of collecting polygodial by extraction of Persicaria hydropiper include a method in which a solution prepared by extracting from leaves (including cotyledons), stems and seeds (which are collectively called a “plant body”) of Persicaria hydropiper with an extraction solvent is distilled to give fraction containing polygodial.
  • water, alcohol e.g., lower alcohols having 1 to 3 carbon atoms such as methanol, ethanol, propanol and isopropanol
  • acetone and ethyl acetate may be used singly, respectively, or in a mixture of any two or more of them.
  • extraction solvents water, ethanol, acetone or ethyl acetate may be used singly or in a mixture of any two or more of them from the viewpoint of extraction rates, price and safety of operation.
  • Ethyl acetate and ethanol are particularly preferred.
  • the amount of the extraction solvent is not particularly limited and may be adjusted depending on the purpose and may be 300 to 3,000 parts by mass, and more preferably 500 to 2,000 parts by mass per 100 parts by mass of Persicaria hydropiper.
  • the temperature of extraction is usually 0 to 100° C., preferably 20 to 50° C., and more preferably 30 to 40° C.
  • the time of extraction is usually 30 minutes to 5 hours, and preferably 1 to 2 hours, depending on the temperature of extraction.
  • the extract solution obtained is separated by solid liquid separation using filter paper and the like to give a crude extract solution containing polygodial.
  • the crude extract solution may be directly used in the step of distillation, it is preferable that the extraction solvent is distilled away to prepare a concentrated solution.
  • polygodial which is the active ingredient, may be extracted from the crude extract solution into a low polar solvent, or highly polar impurities may be extracted into a highly polar solvent, by extraction by liquid-liquid distribution to remove the highly polar impurities.
  • a solvent incompatible with the crude extract solution When extracting by liquid-liquid distribution, 50 to 200 parts by mass of a solvent incompatible with the crude extract solution is added to 100 parts by mass of the crude extract solution.
  • the extraction solvent is, for example, ethyl acetate, water or a mixture of water and alcohol may be used.
  • the extraction solvent is water or a mixture of water and alcohol, ethyl acetate, hexane or heptane may be used.
  • the concentrate solution of Persicaria hydropiper is distilled to give a fraction containing polygodial.
  • distillation equipment may be used in the distillation step. Examples thereof include simple distillation, rectification, flash distillation and short path distillation.
  • distillation is performed at 150° C. or less, preferably 140° C. or less, more preferably 130° C. or less, and further preferably 120° C. or less because polygodial is decomposed at an evaporating temperature of more than 150° C. and the yield is significantly reduced.
  • a known vacuum pump such as oil rotary pump, a mechanical booster pump and a diffusion pump.
  • a large apparatus requires more heat for distillation and causes the problem of decomposition of active ingredients and reduction of energy efficiency, and thus short path distillation is most preferred, and an apparatus such as a centrifugal film apparatus and a falling film apparatus may be used.
  • the degree of pressure reduction in distillation is not limited as long as polygodial is distilled at 150° C. or less, distillation at low pressure is desired, and the pressure is usually 300 Pa or less, preferably 200 Pa or less, more preferably 100 Pa or less, and particularly preferably 50 Pa or less.
  • the content of polygodial in the extract of Persicaria hydropiper is very small, and thus the recovery rate may be reduced when polygodial sticks to a cooling unit for condensing fraction, and the fraction sticking to the cooling unit may be collected by using a solvent as needed.
  • the solvent to be used is not limited, and may be selected based on the price, safety, handleability and use.
  • water, ethanol, 1,3-butylene glycol, propylene glycol, dipropylene glycol, glycerol, diglycerol, 1,2-pentanediol, 1,3-propanediol, medium chain fatty acid ester, triacetin and triethyl citrate are preferred.
  • the extract of Persicaria hydropiper is in the form of an aqueous formulation
  • ethanol and a hydrated compound thereof are particularly preferred.
  • medium chain fatty acid ester medium chain fatty acid triglyceride whose constituent fatty acid has 5 to 12 carbon atoms
  • the fraction sticking to the cooling unit may not be recovered with a solvent, or a complicated procedure is necessary and thus recovery may be difficult in some cases.
  • an auxiliary solvent is previously added to the extract solution of Persicaria hydropiper before distillation.
  • Distillation of the extract solution of Persicaria hydropiper containing an auxiliary solvent increases the amount of fraction, enabling efficient recovery of fraction containing polygodial without performing the operation of recovery using a solvent.
  • the type and the amount of auxiliary solvent used may be selected based on the price, safety, handleability and use depending on the purpose. It is preferable that the auxiliary solvent has a boiling point almost the same as that of polygodial.
  • the auxiliary solvent has a boiling point at atmospheric pressure (1 atm) of 180° C. or more, and more preferably 200° C. or more, and preferably 700° C. or less, and more preferably 600° C. or less.
  • An auxiliary solvent having a boiling point of 180° C. or less is not suitable because the efficiency of recovery of the auxiliary solvent in the cooling unit is low, and an auxiliary solvent having a boiling point of 700° C. or more is not suitable because little auxiliary solvent is distilled.
  • auxiliary solvents include glycerol (boiling point at atmospheric pressure (1 atm) same below: 290° C.), propylene glycol (188° C.), dipropylene glycol (232° C.), medium chain fatty acid ester (medium chain fatty acid triglyceride whose constituent fatty acid has 5 to 12 carbon atoms) (370 to 670° C.), triacetin (260° C.) and triethyl citrate (294° C.)
  • the extract of Persicaria hydropiper is in the form of an aqueous formulation
  • glycerol, propylene glycol, triethyl citrate and a mixture thereof are particularly preferred.
  • the extract is in the form of a lipophilic formulation
  • medium chain fatty acid ester (medium chain fatty acid triglyceride whose constituent fatty acid has 5 to 10 carbon atoms) is particularly preferred.
  • the auxiliary solvent may be added to the extract solution in any step as long as it is added thereto before distillation. However, it is desired that the auxiliary solvent be added before extraction or before distilling away the extraction solvent from the crude extract solution.
  • the amount of the auxiliary solvent is not particularly limited and may be adjusted depending on the purpose. 10 to 500 parts by mass, more preferably 50 to 200 parts by mass of the auxiliary solvent is used per 100 parts by mass of Persicaria hydropiper used as a raw material of extraction.
  • the extraction solvent is distilled away under conditions in which the auxiliary solvent is not distilled away.
  • Examples of methods of using polygodial derived from Tasmannia lanceolata include a method in which Tasmannia lanceolata oil extracted by, for example, a steam distillation method, a supercritical carbon dioxide extraction method, or a solvent extraction method, is directly used.
  • Tasmannia lanceolata oil from which unnecessary flavor components have been removed by distilling Tasmannia lanceolata oil may be used.
  • Tasmannia Lanceolata Extract manufactured by ESSENTIAL OILS OF TASMANIA PTY LTD, “PEPPER OIL TASMANIAN” manufactured by BERJE and the like may be used as a commercially available Tasmannia Lanceolata oil.
  • known distillation equipment may be used in the distillation step. Examples thereof include simple distillation, rectification, flash distillation and short path distillation.
  • distillation is performed at 150° C. or less, preferably 100° C. or less, more preferably 70° C. or less, because polygodial is decomposed at an evaporating temperature of more than 150° C. and the yield is significantly reduced.
  • a known vacuum pump such as oil rotary pump, a mechanical booster pump and a diffusion pump.
  • auxiliary solvent When distilling Tasmannia lanceolata oil, distillation may be performed while adding an auxiliary solvent thereto.
  • the type and the amount of auxiliary solvent may be selected based on the price, safety, handleability and use depending on the purpose. It is preferable that the auxiliary solvent has a boiling point almost the same as that of polygodial.
  • the auxiliary solvent has a boiling point at atmospheric pressure (1 atm) of 180° C. or more, and more preferably 200° C. or more.
  • An auxiliary solvent having a boiling point of 180° C. or less is not suitable because thorough removal of unnecessary flavor components is impossible.
  • auxiliary solvents include glycerol (boiling point at atmospheric pressure (1 atm), same below: 290° C.), propylene glycol (188° C.), dipropylene glycol (232° C.), medium chain fatty acid ester (medium chain fatty acid triglyceride whose constituent fatty acid has 5 to 12 carbon atoms) (370 to 670° C.), triacetin (260° C.) and triethyl citrate (294° C.)
  • the purified product of Tasmannia lanceolata oil is in the form of an aqueous formulation
  • triacetin, triethyl citrate and a mixture thereof are particularly preferred.
  • the purified product is in the form of a lipophilic formulation
  • medium chain fatty acid ester medium chain fatty acid triglyceride whose constituent fatty acid has 5 to 10 carbon atoms
  • the amount of the auxiliary solvent added is not particularly limited and may be adjusted based on the purpose. 100 to 3,000 parts by mass, preferably 900 to 1,900 parts by mass of the auxiliary solvent is used per 100 parts by mass of Tasmannia lanceolata oil used as a raw material.
  • a large apparatus requires more heat for distillation and causes the problem of decomposition of active ingredients and reduction of energy efficiency, and thus short path distillation is most preferred, and apparatus such as a centrifugal film apparatus and a falling film apparatus may be used.
  • the degree of pressure reduction in distillation is not limited as long as unnecessary flavor components are distilled at 150° C. or less and polygodial is not distilled, and the pressure is preferably 10 to 500 Pa, and more preferably 10 to 300 Pa.
  • a distillation residue from which unnecessary flavor components have been removed as a distillate under the above conditions may be used as a purified product of Tasmannia lanceolata.
  • Using spilanthol in combination with polygodial can provide a carbonation sensation enhancing agent and a carbonation sensation enhancing method having excellent sustainability, which can enhance only natural carbonation sensation for a long time without giving unnatural sensation.
  • polygodial has an immediate effect of enhancing carbonation sensation.
  • spilanthol also has an effect of enhancing carbonation sensation, the effect is relatively delayed. Then combination of polygodial and spilanthol has made it possible to provide a carbonation sensation enhancing agent having excellent sustainability.
  • Spilanthol used in the present invention is fatty acid amide with the molecular formula C 14 H 23 NO, a molecular weight of 221.34 and a melting point of 23° C., and has the following structure:
  • Spilanthol used in the present invention may be a synthetic product produced by a chemical method or those extracted from plants and animals.
  • Examples of methods of synthesis include the method disclosed in, for example, J. Am. Chem. Soc., 2461-2463, (1955), Naturally Occurring Insecticides, 149-156 (1971), Tetrahedron, 731-741 (1987).
  • spilanthol prepared by any method may be used and may not be necessarily those of high concentration as long as the effect of the present invention is obtained.
  • Extract, essential oil and the like of a plant containing spilanthol may be used without purification as long as the taste and odor of other components do not affect the flavor of the food and beverage having carbonate stimulation.
  • extract or essential oil obtained from plants that have been eaten before is used from the viewpoint of safety. It is particularly preferable to use extract or essential oil of Spilanthes acmella or Spilanthes acmella var. oleracea containing a large amount of spilanthol from a practical point of view of the supply and the price.
  • Examples of methods of collecting spilanthol by extraction include a method in which flower heads of Spilanthes acmella or Spilanthes acmella var. oleracea are dried and crushed, and then extracted with an organic solvent to give an extract solution containing spilanthol.
  • the organic solvent used for 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 and hydrocarbons such as hexane and heptane may be used singly or in a mixture.
  • alcohols such as methanol, ethanol, propanol and propylene glycol
  • ketones such as acetone
  • esters such as ethyl acetate
  • ethers such as diethyl ether
  • hydrocarbons such as hexane and heptane
  • a polar organic solvent such as alcohol is preferred, and ethanol is particularly preferred from the viewpoint of safety.
  • the solvent is distilled away from the resulting extract solution to give a spilanthol-containing extract.
  • a flavor component, a colorant, an antioxidant, a preservative and the like usually used for a food and a beverage may be further added to the carbonation sensation enhancing agent of the present invention.
  • Natural flavors and synthetic flavors described in, for example, “Collection of Well-known Prior Arts (Flavors and Fragrances), Part II, Food Flavors,” Japan Patent Office (published on Jan. 14, 2000) may be used as a flavor component without particular limitation within the range in which the effect of the present invention is not impaired.
  • the method of adding polygodial to a food and a beverage having carbonate stimulation is not particularly limited, and polygodial may be added thereto in any step in the manufacture of a food and a beverage having carbonate stimulation.
  • the carbonation sensation enhancing agent of the present invention is added to a food and a beverage having carbonate stimulation such that the concentration of polygodial in the food and beverage is 200 ppb or less, because the taste of polygodial itself or its stimulation is felt to affect the flavor of the food and beverage usually when the content of polygodial in the food and beverage is 400 ppb or more.
  • the concentration is usually 0.1 ppb to 400 ppb, preferably 1 ppb to 200 ppb, and more preferably 10 ppb to 40 ppb.
  • polygodial and spilanthol in combination can enhance only natural carbonation sensation for a long time without giving unnatural sensation.
  • the ratio of spilanthol used in combination is 5 to 50 parts by mass, preferably 10 to 25 parts by mass per part by mass of polygodial.
  • a food and a beverage having carbonate stimulation are not particularly limited as long as they have stimulation peculiar to carbonation. Examples thereof include carbonated beverages, carbonated alcoholic beverages, and frozen desserts, candies, jellies, gummies, tablet candies and chewing gum having carbonate stimulation.
  • Examples of forms of a non-beverage solid food include a food which contains both baking soda (sodium hydrogen carbonate) and an acidulant (e.g., citric acid) and generates carbon dioxide gas when dissolved in the mouth to create specific fizziness (soda pop- or lemon soda-flavored tablets), and candies with carbon dioxide gas embedded inside.
  • baking soda sodium hydrogen carbonate
  • an acidulant e.g., citric acid
  • carbonated beverages refer to those prepared by pressing carbon dioxide in potable water and those to which a sweetener, an acidulant, a flavor and the like are further added.
  • carbonated alcoholic beverages are also included in the carbonated beverages.
  • Specific examples include, but are not limited to, carbonated natural mineral water; carbonated water, carbonated beverages (e.g., soda pop and lemon soda) with a flavor of lemon, lemon and rhyme, rhyme, orange, grapefruit, grape berries, apple and the like, ginger ale, cola carbonated beverages, carbonated fruit juice beverages, lactic carbonated beverages; carbonated liqueurs such as canned fruit cocktail; sparkling wine; beer, low-malt beer and non-alcoholic beer-flavored beverages; and soft beverages with a flavor of canned fruit cocktail.
  • carbonated natural mineral water e.g., carbonated water, carbonated beverages (e.g., soda pop and lemon soda) with a flavor of lemon, lemon and rhyme, rhyme, orange, grapefruit, grape berries, apple and the like, ginger ale, cola carbonated beverages, carbonated fruit juice beverages, lactic carbonated beverages; carbonated liqueurs such as canned fruit cocktail; sparkling wine; beer, low-malt beer and non-alcoholic beer-flavored beverages; and soft beverages with a flavor of canned fruit cocktail.
  • carbonated beverages e
  • the carbonation sensation enhancing agent of the present invention enhances carbonation sensation produced by carbon dioxide gas in the above carbonated beverage, or carbonate stimulation caused by carbon dioxide gas generated when a food having carbonate stimulation is put in the mouth, and thus can provide strong carbonate stimulation or recover the original carbonation sensation by compensating for the “flat” state caused by permeation of carbon dioxide gas through containers or degassing after opening.
  • carbonation sensation means a unique refreshing and stimulating sensation felt when drinking a carbonated beverage.
  • Carbon dioxide gas is dissolved in a carbonated beverage in a container under pressure, and when the container is opened and the pressure returns to normal, carbon dioxide gas which has been dissolved is generated, forming bubbles from the beverage.
  • Carbonated water for evaluation was prepared by diluting commercially available carbonated water (pressure of carbon dioxide gas before opening 3.0 kg/cm 2 ) with water such that the pressure of carbon dioxide gas was 1.3 kg/cm 2 .
  • Example 7 20 ppm of the Persicaria hydropiper extract of Production Example 1 was added to the carbonated water for evaluation of Preparation Example 1 and this was referred to as Example 7.
  • Example 8 0.05 ppm of Tasmannia lanceolata oil (manufactured by ESSENTIAL OILS OF TASMANIA PTY LTD, polygodial content 20%) was added to the carbonated water for evaluation of Preparation Example 1 and this was referred to as Example 8.
  • Example 9 0.4 ppm of the purified product of Tasmannia lanceolata oil of Production Example 2 was added to the carbonated water for evaluation of Preparation Example 1 and this was referred to as Example 9.
  • Table 1 shows that polygodial enhances only carbonation sensation at a concentration of 0.1 to 200 ppb in the carbonated beverage without giving an offensive taste or odor, or pungency.
  • the purified product of Tasmannia lanceolata oil enhanced only carbonation sensation without giving an offensive taste or odor, or pungency.
  • polygodial (Example 4) was compared with conventionally known carbonation sensation enhancing agents.
  • Capsaicin (manufactured by Wako Pure Chemical Industries, Ltd.) was added to the carbonated water for evaluation of Preparation Example 1 such that the concentration was 60 ppb and this was referred to as Comparative Example 3.
  • Cinnamaldehyde manufactured by Wako Pure Chemical Industries, Ltd.
  • a concentration was 2 ppm and this was referred to as Comparative Example 7.
  • Thymol manufactured by Wako Pure Chemical Industries, Ltd. was added to the carbonated water for evaluation of Preparation Example 1 such that the concentration was 2 ppm and this was referred to as Comparative Example 8.
  • Carvacrol manufactured by Wako Pure Chemical Industries, Ltd. was added to the carbonated water for evaluation of Preparation Example 1 such that the concentration was 2 ppm and this was referred to as Comparative Example 9.
  • Mode of generation of carbonate stimulation was defined as follows and the timing when the highest effect was felt was selected. The timing that won a majority (6 panelists or more) was regarded as the mode of generation of carbonate stimulation of the substance. In the case of a tie (5 panelists for each), the result was referred to as middle.
  • polygodial has an immediate effect of enhancing carbonation sensation (one feels stimulation immediately after putting it in his/her mouth with impact at the moment he/she drinks it). Only polygodial did not affect the flavor among materials which produced the same immediate carbonation sensation.
  • the carbonation sensation enhancing agent of the present invention can give natural carbonation sensation to carbonated beverages with a wide variety of flavors without giving unusual flavor or pungency to a food and a beverage having carbonate stimulation.
  • the strength of carbonate stimulation of the carbonated water of Example 7 prepared by adding the Persicaria hydropiper extract of Production Example 1 to the carbonated water for evaluation of Preparation Example 1 (1.3 kg/cm 2 ) and the strength of carbonate stimulation of the carbonated waters described in Table 3 (1.4 kg/cm 2 , 1.6 kg/cm 2 , 1.9 kg/cm 2 ) separately prepared as a control were compared by 18 to 20 expert panelists.
  • the number of panelists who judged that the carbonated water of Example 7 had strong carbonation and the selectivity of the carbonated water of Example 7 are shown in Table 3.
  • the concentration at the point where the selectivity was 50% was calculated from an approximate line and defined as the equivalent concentration, and as a result, the strength of stimulation of the carbonated water of Example 7 was found to correspond to 1.6 kg/cm 2 in terms of carbon dioxide gas. Thus, it is considered that addition of polygodial has the same effect as increasing the pressure of carbon dioxide gas by 0.3 kg/cm 2 .
  • Table 4 clearly shows that stimulation can be given without losing the balance of natural carbonation sensation by using 5 to 50 parts by mass of spilanthol in combination per part by mass of polygodial.
  • the carbonation sensation enhancing agent was added to a commercially available cola-flavored beverage (the pressure of carbon dioxide gas before opening 3.4 kg/cm 2 ) at the concentration of Comparative Example 14 and Examples 20, 21.
  • the carbonation sensation enhancing agent was added to a commercially available orange-flavored carbonated beverage (the pressure of carbon dioxide gas before opening 1.7 kg/cm 2 ) at the concentration of Comparative Example 15 and Examples 22, 23.
  • the strength of stimulation was evaluated by 10 expert panelists by the method of Evaluation criteria 1 using a base to which no carbonation sensation enhancing agent was added as a control. Majority opinions were obtained from panelists' free descriptions of characteristics of flavor they felt. The results are shown in Table 5.
  • Table 5 clearly shows that combination use of the two carbonation sensation enhancing agents increases the strength, and such use is efficient because the amount of use of both spilanthol and polygodial can be reduced.
  • Carbonated water for evaluation was prepared by diluting commercially available carbonated water (pressure of carbon dioxide gas before opening 3.0 kg/cm 2 ) with water such that the pressure of carbon dioxide gas was as shown in Table 6. Polygodial and spilanthol were added thereto such that the concentration was as shown in FIG. 6 , and these were referred to as Examples 24 to 28.
  • the strength of stimulation was evaluated by 10 expert panelists by the method of Evaluation criteria 1 using carbonated water to which no carbonation sensation enhancing agent was added as a control.
  • the results of evaluation are shown in Table 6.
  • Table 6 clearly shows that addition of the carbonation sensation enhancing agent of the present invention enhances carbonation sensation regardless of the gas pressure of the base.
  • Test Example 7 Candies having Carbonate Stimulation
  • the strength of stimulation was evaluated by 10 expert panelists by the method of Evaluation criteria 1 using a candy having carbonate stimulation to which no carbonation sensation enhancing agent was added as a control.
  • the results of evaluation are shown in Table 7.
  • Test Example 8 (Gummies having Carbonate Stimulation)
  • the strength of stimulation was evaluated by 10 expert panelists by the method of Evaluation criteria 1 using gummies having carbonate stimulation to which no carbonation sensation enhancing agent was added as a control.
  • the results of evaluation are shown in Table 8.

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  • Food Science & Technology (AREA)
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  • Non-Alcoholic Beverages (AREA)
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