WO2013140972A1 - Carbonated beverage - Google Patents

Carbonated beverage Download PDF

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Publication number
WO2013140972A1
WO2013140972A1 PCT/JP2013/055320 JP2013055320W WO2013140972A1 WO 2013140972 A1 WO2013140972 A1 WO 2013140972A1 JP 2013055320 W JP2013055320 W JP 2013055320W WO 2013140972 A1 WO2013140972 A1 WO 2013140972A1
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WO
WIPO (PCT)
Prior art keywords
extract
caffeine
bitterness
carbonated
carbonated beverage
Prior art date
Application number
PCT/JP2013/055320
Other languages
French (fr)
Japanese (ja)
Inventor
麻里江 山地
茜 坂田
隆史 堂本
拓人 武井
Original Assignee
大正製薬株式会社
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Application filed by 大正製薬株式会社 filed Critical 大正製薬株式会社
Priority to JP2014506106A priority Critical patent/JP6161594B2/en
Publication of WO2013140972A1 publication Critical patent/WO2013140972A1/en

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Classifications

    • 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
    • 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
    • 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
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L27/86—Addition of bitterness inhibitors
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Definitions

  • the present invention relates to a carbonated beverage containing caffeine.
  • caffeine is a substance that inherently has a strong bitterness, and the bitterness becomes stronger when a large amount of caffeine that can be efficiently consumed is added to foods and beverages as it is. Furthermore, it is known that bitterness becomes prominent with carbonated beverages (Patent Document 3).
  • an oral pharmaceutical composition having bitterness such as caffeine containing glycyrrhizic acid or a salt thereof and other sweeteners (Patent Document 4), or an active pharmaceutical ingredient having an unpleasant taste such as caffeine Oral pharmaceutical composition (Patent Document 5) containing 2 or more kinds of high sweeteners (sweetness of 150 or more) and a sour-tasting substance, gati gum, pullulan, gum arabic and soybeans containing caffeine
  • a technique for blending polysaccharides is known (Patent Document 6).
  • An object of the present invention is to provide a carbonated beverage in which the bitterness of caffeine enhanced by carbonation is reduced.
  • the present inventors have found that, in a carbonated beverage containing caffeine, the bitterness of caffeine can be reduced by blending a bitterness-reducing substance, and the present invention has been completed. It came to do.
  • the present invention (1) Caffeine and the following (a) and (b), (A) an extract of laurel, flower bud, small cocoon or yam (b) a carbonated beverage characterized by containing one or more bitter reducing substances selected from the group consisting of gin flavors, (2) The carbonated beverage according to (1), containing 0.01 to 1 W / V% of caffeine, (3) The carbonated beverage according to (1) or (2), containing 0.001 to 0.1 W / V% of an extract of laurel, flower bud, small cocoon or yam (4) The carbonated beverage according to any one of (1) to (3), which has a pH of 2.5 to 7.0.
  • the present invention provides a carbonated beverage containing caffeine in the following (a) and (b), (A) Extract of laurel, flower bud, small potato or yam (b) Carbonated beverage containing caffeine, characterized in that it contains one or more bitter reducing substances selected from the group consisting of gin flavors This is a method for reducing bitterness.
  • the carbonated beverage of the present invention is one in which the bitterness of caffeine enhanced by carbonation, particularly the bitterness directly felt in the mouth, is suppressed by blending a bitterness-reducing substance with a carbonated beverage containing caffeine.
  • the carbonated beverage of the present invention does not impair the ease of drinking due to the flavor of the bitterness reducing substance blended therein.
  • the carbonated beverage of the present invention comprises caffeine and the following (a) and (b), (A) Extract of laurel tree, flower bud, small cocoon or yam (b) It contains one or more bitterness reducing substances selected from the group consisting of gin flavors.
  • the carbonated beverage refers to a beverage containing a drinkable liquid and carbon dioxide (carbonic acid gas).
  • Caffeine which is an essential component of the carbonated beverage of the present invention, is not particularly limited as long as it is of a quality that can be used in beverages.
  • a purified product that can be used as a food additive (caffeine content 98.5 mass) Extract of plants containing caffeine such as tea leaves, cola fruits, coffee beans, guarana, etc. in addition to crude refined products that can be used as food (caffeine content 50-98.5% by mass) And concentrates thereof.
  • a purified product or a crude product particularly preferably a purified product, from the viewpoints of taste and precipitation.
  • the content of caffeine in the carbonated beverage of the present invention is not particularly limited, but is 0.01 to 1 W / V% or less, simply referred to as “%”), preferably 0.02 to 0.4%. is there.
  • the bitterness reducing substance which is another essential ingredient in the carbonated beverage of the present invention, can reduce the bitterness of caffeine.
  • the content of the bitterness reducing substance in the carbonated beverage of the present invention is not particularly limited, but is, for example, 0.001 to 1%, preferably 0.005 to 0.5%, and particularly preferably 0.005 to 0.1%. It is.
  • laurel extract is the leaves of Laurus nobilis, a plant belonging to the genus Cucurbitaceae, which is dried, crushed, pulverized, etc. It is obtained by extracting after.
  • the extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the laurel extract is obtained by the immersion extraction method, the condition is 0 to 35 ° C. for 15 minutes to 10 hours.
  • the content of the laurel extract in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 20, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%.
  • the laurel extract is usually 0.045 to 3.6 parts by weight, preferably 0.1 to 0.5 parts by weight, based on 1 part by weight of caffeine. When the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. When the amount exceeds 3.6 parts by mass, the flavor of the laurel extract itself may become strong and may not be preferable. .
  • (a) flower bud extract is dried, crushed and crushed as it is, or as necessary, from the fruit and / or peel of Zanthoxylum bungeanum, a plant belonging to the genus Citrus It is obtained by performing extraction after processing.
  • the extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the floret extract is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. and 15 minutes to 10 hours.
  • the content of the extract of the flower bud in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 23, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%.
  • the extract of the flower bud is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the flower bud extract itself becomes strong and may not be preferable. .
  • the extract of small pods is dried, crushed, crushed, etc., as is, or as necessary, from the seeds of Elettaria cardamomum. It is obtained by performing extraction after performing.
  • the extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the extract of the koji is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. and 15 minutes to 10 hours.
  • the content of the koji extract in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 21, and is 0.001 to 1%, preferably 0.005. From 0.5% to 0.5%, particularly preferably from 0.005 to 0.1%.
  • the extract of the koji is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. . If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the koji extract itself becomes strong, which is not preferable. is there.
  • the extract of yam of (a) is dried, crushed and pulverized as it is or as needed, the fruit and / or peel of Zanthoxylum piperitum, which is a plant of the genus Cilantro. It is obtained by performing extraction after processing.
  • the extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the yam extract is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. for 15 minutes to 10 hours.
  • the content of the extract of yam in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 24, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%.
  • the yam extract is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the yam extract itself becomes strong and may not be preferable. .
  • the gin flavor (b) has a flavor peculiar to gin (Gin), which is a distilled liquor.
  • Gin gin
  • a commercially available product may be used, or a known prescription (“Latest Fragrance Dictionary”, Junichi Arai, Akio Kobayashi, Izumi Yajima, Michiaki Kawasaki, published by Asakura Shoten Co., Ltd., 525 You may use what was prepared based on page Table 7.86 Example of dry gin flavor recipe.
  • the gin flavor used in the present invention is composed of 0.5 to 50% oil base and 50 to 99.5% solvent component, and the main component of gin flavor oil base is usually juniper berry oil.
  • the gin flavor is usually 0.01 to 500 parts by weight, preferably 0.3 to 100 parts by weight, based on 1 part by weight of caffeine. If the amount of gin flavor is small, the effect of reducing bitterness is impaired, and if it exceeds 500 parts by mass, the flavor of the carbonated beverage as a whole may be impaired.
  • bitterness reducing substances can be used alone or in combination of two or more.
  • a preferred bitter-reducing substance combination is flower buds, yam and gin flavor.
  • the pH of the carbonated beverage of the present invention is not particularly limited, and is, for example, 2.5 to 7.0. From the viewpoint of flavor, the pH is preferably low, and more preferably pH 3.2 to 4.4.
  • a commonly used pH adjuster can be used. Specific pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and other organic acids and salts thereof, hydrochloric acid And inorganic bases such as sodium hydroxide and the like.
  • the carbonated beverage of the present invention includes vitamins, minerals, amino acids or salts thereof, herbal medicines, herbal extracts, royal jelly, and pepper extract as long as the effects of the present invention are not impaired. Etc. can be suitably blended.
  • the hotness of the pepper extract is also reduced.
  • the content of the pepper extract in the carbonated beverage of the present invention is not particularly limited, but the amount that feels hot, for example, the total amount of capsaicin in the carbonated beverage is 0.0005 mg or more per oral intake, preferably 0. The amount is from .0005 mg to 0.5 mg.
  • an antioxidant such as additives can be blended as appropriate.
  • the carbonated beverage of the present invention does not require the use of surfactants, emulsifiers, and gums that have been used to reduce the bitterness of caffeine, beverages that do not substantially contain these are preferable.
  • substantially not containing means that the content of the surfactant, the emulsifier, and the gums in the carbonated beverage is 0.1% or less, respectively.
  • the carbonated beverage of the present invention can be produced by a conventionally known method.
  • a premix method and a postmix method in the manufacturing method of carbonated drinks, you may employ any in this invention.
  • a drinkable liquid such as water and fruit juice
  • other ingredients described above are added and stirred as desired to prepare a beverage stock solution.
  • a beverage stock solution After adjusting the pH, diluting, and heat sterilizing as necessary, cooling, and then gasifying the carbon dioxide gas so that the gas pressure is within a predetermined range, for example, 0.2 to 4.0 kg / cm 3 (Carbonation), a carbonated beverage can be produced by filling the container and sterilizing it.
  • the postmix method is prepared by preparing a beverage stock solution similar to the above with pH adjustment, heat sterilization, etc. as necessary, and diluting this with carbonated water having a gas pressure in the above range. Carbonated beverages can be produced.
  • Extract preparation 6 ml of 95% ethanol was added to 1 g of bay leaf powder, and the mixture was stirred at room temperature for 2 hours, followed by filtration with filter paper to obtain an extract (Laurel extract: Brix 20.3).
  • an extract of floret fruit and peel (flower bud extract: Brix 23.3), an extract of small pod seed (Extract of small pod: Brix 20.9), an extract of fruit and peel of potato (Yamamuro extract: Brix 23.8), Orange peel extract (Orange peel extract: Brix 20.7), Cinnamon extract (Brix 22.0), Turmeric extract (Brix 21.6), A Galangal extract (Brix 21.0) was obtained.
  • the small-boiled water extract was obtained by adding 10 ml of purified water to 1 g of small-branch powder, refluxing for 2 hours, allowing to cool, and filtering through a filter paper to obtain an extract (Brix 1.8).
  • an extract (Brix 1.8)
  • the commercial item obtained by steam distillation (Brix 0.5) was used.
  • Example 1 Preparation of carbonated beverages: A carbonated beverage was prepared according to the formulation described in Table 1 below and the following method. First, caffeine was added to about 15% of the total amount (100 ml) of water and stirred sufficiently. Next, citric acid, sodium citrate and the bitterness-reducing substance shown in Reference Example 1 were added thereto, and then the pH was adjusted with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 25% of the total amount. Finally, carbonated water was added to the beverage stock solution to make a total amount to obtain carbonated beverages (Products 1 to 14). Moreover, the carbonated drink which does not add a bitterness reduction substance was set as the control (Comparative product 1).
  • Example 2 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 2 below were used (Products 15 to 18 and Comparative Product 2). For this carbonated beverage, the bitterness of caffeine was evaluated in the same manner as in Example 1, and the results are shown in Table 2.
  • the laurel extract, the floret extract, the potato extract or the yam extract reduced the bitterness of caffeine in carbonated beverages.
  • Example 3 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 3 below were used (Products 19 to 22 and Comparative Product 3). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 3.
  • the laurel extract, flower bud extract, small pod extract or yam extract reduced the bitterness of caffeine in carbonated beverages.
  • the bitterness reducing effect of yam extract was great.
  • Example 4 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 4 below were used (Products 23 to 26 and Comparative Product 4). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 4.
  • the laurel extract, the flower bud extract, the small potato extract or the yam extract reduced the bitterness of caffeine in carbonated beverages.
  • yam extract greatly reduced bitterness.
  • Example 5 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 5 below were used (Products 27 to 30 and Comparative Product 5). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 5.
  • the laurel extract, the floret extract, the cocoon extract or the yam extract reduced the bitterness of caffeine in carbonated beverages.
  • yam extract greatly reduced bitterness.
  • Comparative Example 1 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 6 below were used (Comparative products 1, 6 to 10). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 6.
  • Example 6 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 7 below were used (Products 31 to 33 and Comparative Product 1). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 7.
  • Example 7 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 8 below were used (Products 34 to 37 and Comparative products 3 to 5, 11). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 8.
  • Comparative Example 2 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 9 below were used (Comparative products 12 to 14). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 9.
  • whiskey flavor, rum flavor and vodka flavor were not able to reduce the bitterness of caffeine in carbonated beverages.
  • Example 8 Preparation of carbonated beverages: Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 10 below were used (Products 38 to 41 and Comparative Product 1). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 10.
  • Example 9 Preparation of carbonated beverages: The components listed in Table 11 below were dissolved in 15% of the total amount of water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide, and a beverage stock solution having a concentration of 28% of the total amount was prepared. Finally, carbonated water was added to this beverage stock solution to make a total amount (185 ml), which was filled into a 190 ml aluminum can to obtain a carbonated beverage.
  • This carbonated beverage reduced not only the bitterness of caffeine, but also the hotness of pepper that had been added in an amount that feels hot, and was well taken.
  • Example 10 Preparation of carbonated beverages: The components listed in Table 12 below were dissolved in 15% of the total amount of water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 38% of the total amount. Finally, carbonated water was added to this beverage stock solution to make a total amount (185 ml), which was filled into a 190 ml aluminum can to obtain a carbonated beverage.
  • This carbonated beverage reduced not only the bitterness of caffeine, but also the hotness of pepper that had been added in an amount that feels hot, and was well taken.

Abstract

The purpose of the present invention is to provide a carbonated beverage having reduced caffeine bitterness that increases with carbonation. This carbonated beverage is characterized by containing caffeine and at least one type of bitterness-reducing substance selected from a group comprising (a) and (b), (a) being an extract of Laurus nobilis, Zanthoxylum bungeanum, Elettaria cardamomum, or Zanthoxylum piperitum, and (b) being gin flavor.

Description

炭酸飲料Carbonated drink
　本発明は、カフェインを含有する炭酸飲料に関する。 The present invention relates to a carbonated beverage containing caffeine.
　従来から、コーヒー、緑茶、紅茶、ウーロン茶等の茶類に含まれるカフェインが、眠気をなくし、爽快感を与えることが知られている。そのため、これらの飲料は味覚を楽しむだけでなく、仕事、スポーツ、自動車の運転等の疲れを解消するために飲まれている。カフェインを効率よく摂取するために、カフェインを添加した食品、スポーツ飲料、健康飲料等が開発されてきた。これまで、コーラ、ジュース、スープ等にカフェインを添加したカフェイン添加食品（特許文献１）、１回量あたり１０ｍｇ～５００ｍｇのカフェインを含むカフェイン添加運動用飲料（特許文献２）、更にカフェインを多量に添加した内服液等が知られている。 Conventionally, it is known that caffeine contained in teas such as coffee, green tea, black tea, oolong tea, etc. eliminates drowsiness and gives a refreshing feeling. For this reason, these beverages are not only enjoyed in taste, but are also drunk to relieve fatigue caused by work, sports, driving a car and the like. In order to ingest caffeine efficiently, foods, sports drinks, health drinks and the like to which caffeine has been added have been developed. Up to now, caffeine-added foods obtained by adding caffeine to cola, juice, soup, etc. (Patent Document 1), caffeine-added exercise drink containing 10 mg to 500 mg of caffeine per serving (Patent Document 2), Internal liquids and the like in which a large amount of caffeine is added are known.
　しかし、カフェインは本来強い苦みを持つ物質であり、効率よく摂取できる程多くのカフェインをそのまま食品や飲料に添加すると苦みが強くなる。更に、炭酸飲料では苦みが顕著になることが知られている（特許文献３）。 However, caffeine is a substance that inherently has a strong bitterness, and the bitterness becomes stronger when a large amount of caffeine that can be efficiently consumed is added to foods and beverages as it is. Furthermore, it is known that bitterness becomes prominent with carbonated beverages (Patent Document 3).
　そこで、これまでに、カフェインの苦みを抑制する技術が検討されてきた。例えば、カフェイン等の苦みを有する経口用医薬組成物に、グリチルリチン酸またはその塩およびその他の甘味料を含有させたもの（特許文献４）や、カフェイン等の不快な味を有する医薬有効成分に２種以上の高甘味剤（甘味度１５０以上）および酸味を呈する物質を含有させた経口医薬組成物（特許文献５）、カフェインを含有する組成物に、ガティガム、プルラン、アラビアガムおよび大豆多糖類を配合する技術が知られている（特許文献６）。 Therefore, techniques for suppressing the bitterness of caffeine have been studied so far. For example, an oral pharmaceutical composition having bitterness such as caffeine containing glycyrrhizic acid or a salt thereof and other sweeteners (Patent Document 4), or an active pharmaceutical ingredient having an unpleasant taste such as caffeine Oral pharmaceutical composition (Patent Document 5) containing 2 or more kinds of high sweeteners (sweetness of 150 or more) and a sour-tasting substance, gati gum, pullulan, gum arabic and soybeans containing caffeine A technique for blending polysaccharides is known (Patent Document 6).
特開昭６２－２５９５４８号公報Japanese Patent Laid-Open No. Sho 62-259548 特開平３－１４３３７７号公報Japanese Patent Laid-Open No. 3-143377 特許第２９３３４９６号公報Japanese Patent No. 2933496 特開平６－２９８６６８号公報JP-A-6-298668 特開２０００－２９０１９９号公報JP 2000-290199 A 特開２０１１－７８３６３号公報JP 2011-78363 A
　本発明は、炭酸で増強するカフェインの苦みを低減した炭酸飲料を提供することを課題とする。 An object of the present invention is to provide a carbonated beverage in which the bitterness of caffeine enhanced by carbonation is reduced.
　本発明者らは、上記課題を解決すべく鋭意検討を重ねた結果、カフェインを含有する炭酸飲料において、苦み低減物質を配合することによりカフェインの苦みを低減できることを見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have found that, in a carbonated beverage containing caffeine, the bitterness of caffeine can be reduced by blending a bitterness-reducing substance, and the present invention has been completed. It came to do.
　すなわち、本発明は、
（１）カフェインと、以下の（ａ）および（ｂ）、
　　（ａ）月桂樹、花椒、小荳蒄または山椒の抽出物
　　（ｂ）ジンフレーバー
　　　からなる群から選ばれる苦み低減物質の１種または２種以上を含有す　　　ることを特徴とする炭酸飲料、
（２）カフェインを０.０１～１Ｗ／Ｖ％含有する（１）に記載の炭酸飲料、
（３）月桂樹、花椒、小荳蒄または山椒の抽出物を０.００１～０.１Ｗ／Ｖ　　　％含有する（１）または（２）に記載の炭酸飲料、
（４）ｐＨが２.５～７.０である（１）～（３）の何れかに記載の炭酸飲料である。 That is, the present invention
(1) Caffeine and the following (a) and (b),
(A) an extract of laurel, flower bud, small cocoon or yam (b) a carbonated beverage characterized by containing one or more bitter reducing substances selected from the group consisting of gin flavors,
(2) The carbonated beverage according to (1), containing 0.01 to 1 W / V% of caffeine,
(3) The carbonated beverage according to (1) or (2), containing 0.001 to 0.1 W / V% of an extract of laurel, flower bud, small cocoon or yam
(4) The carbonated beverage according to any one of (1) to (3), which has a pH of 2.5 to 7.0.
　また、本発明は、カフェインを含有する炭酸飲料に、以下の（ａ）および（ｂ）、
　（ａ）月桂樹、花椒、小荳蒄または山椒の抽出物
　（ｂ）ジンフレーバー
からなる群から選ばれる苦み低減物質の１種または２種以上を配合することを特徴とするカフェインを含有する炭酸飲料の苦み低減方法である。 In addition, the present invention provides a carbonated beverage containing caffeine in the following (a) and (b),
(A) Extract of laurel, flower bud, small potato or yam (b) Carbonated beverage containing caffeine, characterized in that it contains one or more bitter reducing substances selected from the group consisting of gin flavors This is a method for reducing bitterness.
　本発明の炭酸飲料は、カフェインを含有する炭酸飲料に苦み低減物質を配合することにより炭酸で増強するカフェインの苦み、特に口中に入れて直に感じる苦みを抑制されたものとなる。 The carbonated beverage of the present invention is one in which the bitterness of caffeine enhanced by carbonation, particularly the bitterness directly felt in the mouth, is suppressed by blending a bitterness-reducing substance with a carbonated beverage containing caffeine.
　また、本発明の炭酸飲料は、これに配合する苦み低減物質そのものの風味によって飲みやすさが損なわれることもない。 Moreover, the carbonated beverage of the present invention does not impair the ease of drinking due to the flavor of the bitterness reducing substance blended therein.
　本発明の炭酸飲料は、カフェインと、以下の（ａ）および（ｂ）、
　（ａ）月桂樹、花椒、小荳蒄または山椒の抽出物
　（ｂ）ジンフレーバー
からなる群から選ばれる苦み低減物質の１種または２種以上を含有するものである。なお、本発明において、炭酸飲料とは、飲用可能な液体と二酸化炭素（炭酸ガス）を含む飲料をいう。 The carbonated beverage of the present invention comprises caffeine and the following (a) and (b),
(A) Extract of laurel tree, flower bud, small cocoon or yam (b) It contains one or more bitterness reducing substances selected from the group consisting of gin flavors. In the present invention, the carbonated beverage refers to a beverage containing a drinkable liquid and carbon dioxide (carbonic acid gas).
　本発明の炭酸飲料の必須成分であるカフェインとしては、飲料に用いることができる品質のものであれば特に限定されず、例えば、食品添加物として使用できる精製品（カフェイン含量９８.５質量％以上の精製品）、食品として使用できる粗精製品（カフェイン含量５０～９８.５質量％）の他、茶葉、コーラの実、コーヒー豆、ガラナ等のカフェインを含有する植物の抽出物、その濃縮物等が挙げられる。これらの中でも、本発明の炭酸飲料においては、呈味や沈殿等の観点から、精製品または粗精製品を用いることが好ましく、特に精製品を用いることが好ましい。また、本発明の炭酸飲料におけるカフェインの含有量は、特に限定されないが、０.０１～１Ｗ／Ｖ％以下、単に「％」という）であり、好ましくは０.０２～０.４％である。 Caffeine, which is an essential component of the carbonated beverage of the present invention, is not particularly limited as long as it is of a quality that can be used in beverages. For example, a purified product that can be used as a food additive (caffeine content 98.5 mass) Extract of plants containing caffeine such as tea leaves, cola fruits, coffee beans, guarana, etc. in addition to crude refined products that can be used as food (caffeine content 50-98.5% by mass) And concentrates thereof. Among these, in the carbonated beverages of the present invention, it is preferable to use a purified product or a crude product, particularly preferably a purified product, from the viewpoints of taste and precipitation. The content of caffeine in the carbonated beverage of the present invention is not particularly limited, but is 0.01 to 1 W / V% or less, simply referred to as “%”), preferably 0.02 to 0.4%. is there.
　本発明の炭酸飲料におけるもう１つの必須成分である苦み低減物質は、カフェインの苦みを低減できるものである。本発明の炭酸飲料における苦み低減物質の含有量は、特に限定されないが、例えば、０.００１～１％、好ましくは０.００５～０.５％、特に好ましくは０.００５～０.１％である。 The bitterness reducing substance, which is another essential ingredient in the carbonated beverage of the present invention, can reduce the bitterness of caffeine. The content of the bitterness reducing substance in the carbonated beverage of the present invention is not particularly limited, but is, for example, 0.001 to 1%, preferably 0.005 to 0.5%, and particularly preferably 0.005 to 0.1%. It is.
　苦み低減物質のうち（ａ）の月桂樹の抽出物とは、ゲッケイジュ属くすのき科の植物である月桂樹（Laurus nobilis）の葉を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に月桂樹の抽出物を浸漬抽出法で得る場合、その条件は０～３５℃で１５分～１０時間である。 Among the bitterness-reducing substances, (a) laurel extract is the leaves of Laurus nobilis, a plant belonging to the genus Cucurbitaceae, which is dried, crushed, pulverized, etc. It is obtained by extracting after. The extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the laurel extract is obtained by the immersion extraction method, the condition is 0 to 35 ° C. for 15 minutes to 10 hours.
　本発明の炭酸飲料における月桂樹の抽出物の含有量は、上記の通りであるが、より具体的には、例えば、ブリックス２０程度のもので、０.００１～１％、好ましくは０.００５～０.５％、特に好ましくは０.００５～０.１％である。また、本発明の炭酸飲料には、この月桂樹の抽出物をカフェイン１質量部に対して通常０.０４５～３.６質量部とし、好ましくは０.１～０.５質量部とする。０.０４５質量部未満であると、カフェインの苦み低減効果が充分でないことがあるためであり、３.６質量部を超えると月桂樹の抽出物そのものの風味が強くなり、好ましくないことがある。 The content of the laurel extract in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 20, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%. In the carbonated beverage of the present invention, the laurel extract is usually 0.045 to 3.6 parts by weight, preferably 0.1 to 0.5 parts by weight, based on 1 part by weight of caffeine. When the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. When the amount exceeds 3.6 parts by mass, the flavor of the laurel extract itself may become strong and may not be preferable. .
　苦み低減物質のうち（ａ）の花椒の抽出物は、サンショウ属ミカン科の植物である花椒（Zanthoxylum bungeanum）の果実および／または果皮を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に花椒の抽出物を浸漬抽出法で得る場合、その条件は０～３５℃で１５分～１０時間である。 Among the bitterness-reducing substances, (a) flower bud extract is dried, crushed and crushed as it is, or as necessary, from the fruit and / or peel of Zanthoxylum bungeanum, a plant belonging to the genus Citrus It is obtained by performing extraction after processing. The extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the floret extract is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. and 15 minutes to 10 hours.
　本発明の炭酸飲料における花椒の抽出物の含有量は、上記の通りであるが、より具体的には、例えば、ブリックス２３程度のもので、０.００１～１％、好ましくは０.００５～０.５％、特に好ましくは０.００５～０.１％である。また、本発明の炭酸飲料には、この花椒の抽出物をカフェイン１質量部に対して通常０.０４５～３.６質量部とし、好ましくは０.１～０.５質量部とする。０.０４５質量部未満であると、カフェインの苦み低減効果が充分でないことがあるためであり、３.６質量部を超えると花椒の抽出物そのものの風味が強くなり、好ましくないことがある。 The content of the extract of the flower bud in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 23, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%. Further, in the carbonated beverage of the present invention, the extract of the flower bud is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the flower bud extract itself becomes strong and may not be preferable. .
　苦み低減物質のうち（ａ）の小荳蒄の抽出物は、エレタリア属しょうが科の植物である小荳蒄（Elettaria cardamomum）の種子を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に小荳蒄の抽出物を浸漬抽出法で得る場合、その条件は０～３５℃で１５分～１０時間である。 Among the bitterness-reducing substances (a), the extract of small pods is dried, crushed, crushed, etc., as is, or as necessary, from the seeds of Elettaria cardamomum. It is obtained by performing extraction after performing. The extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the extract of the koji is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. and 15 minutes to 10 hours.
　本発明の炭酸飲料における小荳蒄の抽出物の含有量は、上記の通りであるが、より具体的には、例えば、ブリックス２１程度のもので、０.００１～１％、好ましくは０.００５～０.５％、特に好ましくは０.００５～０.１％である。また、本発明の炭酸飲料には、この小荳蒄の抽出物をカフェイン１質量部に対して通常０.０４５～３.６質量部とし、好ましくは０.１～０.５質量部とする。０.０４５質量部未満であると、カフェインの苦み低減効果が充分でないことがあるためであり、３.６質量部を超えると小荳蒄の抽出物そのものの風味が強くなり、好ましくないことがある。 The content of the koji extract in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 21, and is 0.001 to 1%, preferably 0.005. From 0.5% to 0.5%, particularly preferably from 0.005 to 0.1%. Further, in the carbonated beverage of the present invention, the extract of the koji is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. . If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the koji extract itself becomes strong, which is not preferable. is there.
　苦み低減物質のうち（ａ）の山椒の抽出物は、サンショウ属ミカン科の植物である山椒（Zanthoxylum piperitum）の果実および／または果皮を、そのまま、あるいは必要に応じて、乾燥、破砕、粉砕処理等を行った後に抽出することにより得られる。抽出手段は特に限定されず、エタノール等の有機溶媒や水またはそれらの混合物を用いた撹拌・振盪・浸漬抽出法や、減圧水蒸気蒸留抽出法、二酸化炭素等の超臨界流体を用いた超臨界ガス抽出法等公知の抽出方法にて行なえばよい。具体的に山椒抽出物を浸漬抽出法で得る場合、その条件は０～３５℃で１５分～１０時間である。 Among the bitterness-reducing substances, the extract of yam of (a) is dried, crushed and pulverized as it is or as needed, the fruit and / or peel of Zanthoxylum piperitum, which is a plant of the genus Cilantro. It is obtained by performing extraction after processing. The extraction means is not particularly limited, and a supercritical gas using a supercritical fluid such as an agitation / shaking / immersion extraction method using an organic solvent such as ethanol, water or a mixture thereof, a vacuum steam distillation extraction method, or carbon dioxide. What is necessary is just to perform by well-known extraction methods, such as an extraction method. Specifically, when the yam extract is obtained by the immersion extraction method, the conditions are 0 to 35 ° C. for 15 minutes to 10 hours.
　本発明の炭酸飲料における山椒の抽出物の含有量は、上記の通りであるが、より具体的には、例えば、ブリックス２４程度のもので、０.００１～１％、好ましくは０.００５～０.５％、特に好ましくは０.００５～０.１％である。また、本発明の炭酸飲料には、この山椒の抽出物をカフェイン１質量部に対して通常０.０４５～３.６質量部とし、好ましくは０.１～０.５質量部とする。０.０４５質量部未満であると、カフェインの苦み低減効果が充分でないことがあるためであり、３.６質量部を超えると山椒の抽出物そのものの風味が強くなり、好ましくないことがある。 The content of the extract of yam in the carbonated beverage of the present invention is as described above. More specifically, for example, it is about Brix 24, and is 0.001 to 1%, preferably 0.005 to It is 0.5%, particularly preferably 0.005 to 0.1%. In the carbonated beverage of the present invention, the yam extract is usually 0.045 to 3.6 parts by mass, preferably 0.1 to 0.5 parts by mass with respect to 1 part by mass of caffeine. If the amount is less than 0.045 parts by mass, the effect of reducing the bitterness of caffeine may not be sufficient. If the amount exceeds 3.6 parts by mass, the flavor of the yam extract itself becomes strong and may not be preferable. .
　苦み低減物質のうち（ｂ）のジンフレーバーは、蒸留酒であるジン（Gin）特有の風味を有するものである。ジンフレーバーとしては、一般に市販されているものを用いてもよいし、公知の処方（「最新　香料の辞典」、荒井綜一、小林彰夫、矢島泉、川崎通昭著、株式会社朝倉書店発行、５２５ページ　表７．８６　ドライジンフレーバーの処方例）に基づいて調製したものを用いてもよい。 Among the bitterness-reducing substances, the gin flavor (b) has a flavor peculiar to gin (Gin), which is a distilled liquor. As a gin flavor, a commercially available product may be used, or a known prescription (“Latest Fragrance Dictionary”, Junichi Arai, Akio Kobayashi, Izumi Yajima, Michiaki Kawasaki, published by Asakura Shoten Co., Ltd., 525 You may use what was prepared based on page Table 7.86 Example of dry gin flavor recipe.
　本発明で用いるジンフレーバーは０.５～５０％のオイルベースと５０～９９.５％の溶剤成分から成り、通常、ジンフレーバーのオイルベースの主成分はジュニパーベリーオイルである。本発明の炭酸飲料には、このジンフレーバーをカフェインの１質量部に対して通常ジンフレーバー０.０１～５００質量部とし、好ましくは０.３～１００質量部とする。ジンフレーバーの量が少ないと苦み低減効果が損なわれ、５００質量部を超えると炭酸飲料全体の風味が損なわれることがある。 The gin flavor used in the present invention is composed of 0.5 to 50% oil base and 50 to 99.5% solvent component, and the main component of gin flavor oil base is usually juniper berry oil. In the carbonated beverage of the present invention, the gin flavor is usually 0.01 to 500 parts by weight, preferably 0.3 to 100 parts by weight, based on 1 part by weight of caffeine. If the amount of gin flavor is small, the effect of reducing bitterness is impaired, and if it exceeds 500 parts by mass, the flavor of the carbonated beverage as a whole may be impaired.
　本発明の炭酸飲料には、上記した苦み低減物質を１種または２種以上を組み合わせて用いることができる。好ましい苦み低減物質の組み合わせは、花椒、山椒およびジンフレーバーである。 In the carbonated beverage of the present invention, the above-mentioned bitterness reducing substances can be used alone or in combination of two or more. A preferred bitter-reducing substance combination is flower buds, yam and gin flavor.
　本発明の炭酸飲料のｐＨは、特に限定されず、例えば、２.５～７.０である。風味の観点からは低ｐＨであることが好ましく、更に好ましくはｐＨ３.２～４.４である。本発明の炭酸飲料のｐＨ調整は、通常使用されるｐＨ調整剤を使用することができる。具体的なｐＨ調整剤としては、クエン酸、リンゴ酸、酒石酸、コハク酸、乳酸、酢酸、マレイン酸、グルコン酸、アスパラギン酸、アジピン酸、グルタミン酸、フマル酸等の有機酸およびそれらの塩類、塩酸等の無機酸、水酸化ナトリウム等の無機塩基等が挙げられる。 The pH of the carbonated beverage of the present invention is not particularly limited, and is, for example, 2.5 to 7.0. From the viewpoint of flavor, the pH is preferably low, and more preferably pH 3.2 to 4.4. For the pH adjustment of the carbonated beverage of the present invention, a commonly used pH adjuster can be used. Specific pH adjusters include citric acid, malic acid, tartaric acid, succinic acid, lactic acid, acetic acid, maleic acid, gluconic acid, aspartic acid, adipic acid, glutamic acid, fumaric acid and other organic acids and salts thereof, hydrochloric acid And inorganic bases such as sodium hydroxide and the like.
　また、本発明の炭酸飲料には、本発明の効果を損なわない範囲で、その他の成分として、ビタミン類、ミネラル類、アミノ酸類またはその塩類、生薬類、生薬抽出物類、ローヤルゼリー、トウガラシ抽出物等を適宜に配合することができる。 In addition, the carbonated beverage of the present invention includes vitamins, minerals, amino acids or salts thereof, herbal medicines, herbal extracts, royal jelly, and pepper extract as long as the effects of the present invention are not impaired. Etc. can be suitably blended.
　上記成分の中でも特に本発明の炭酸飲料にトウガラシ抽出物を配合した場合、トウガラシ抽出物の辛さも低減される。本発明の炭酸飲料におけるトウガラシ抽出物の含有量は、特に限定されないが、辛みを感じる量、例えば、カプサイシンの総量として炭酸飲料中に、一回の経口摂取量当たり０.０００５ｍｇ以上、好ましくは０.０００５ｍｇ～０.５ｍｇとなる量である。 Among the above components, especially when the pepper extract is blended with the carbonated beverage of the present invention, the hotness of the pepper extract is also reduced. The content of the pepper extract in the carbonated beverage of the present invention is not particularly limited, but the amount that feels hot, for example, the total amount of capsaicin in the carbonated beverage is 0.0005 mg or more per oral intake, preferably 0. The amount is from .0005 mg to 0.5 mg.
　更に、本発明の炭酸飲料には、本発明の効果を損なわない範囲で、抗酸化剤、着色料、香料、矯味剤、界面活性剤、増粘剤、安定剤、保存料、甘味料、酸味料等の添加物を適宜配合することができる。 Furthermore, in the carbonated beverage of the present invention, an antioxidant, a colorant, a fragrance, a corrigent, a surfactant, a thickener, a stabilizer, a preservative, a sweetener, a sour taste, and the like as long as the effects of the present invention are not impaired. Additives such as additives can be blended as appropriate.
　なお、本発明の炭酸飲料は、従来カフェインの苦みを低減するために用いられてきた界面活性剤、乳化剤、ガム類を用いる必要はないのでこれらを実質的に含有しない飲料が好ましい。ここで実質的に含有しないとは、炭酸飲料における界面活性剤、乳化剤、ガム類の含有量がそれぞれ０.１％以下であることをいう。 In addition, since the carbonated beverage of the present invention does not require the use of surfactants, emulsifiers, and gums that have been used to reduce the bitterness of caffeine, beverages that do not substantially contain these are preferable. Here, “substantially not containing” means that the content of the surfactant, the emulsifier, and the gums in the carbonated beverage is 0.1% or less, respectively.
　本発明の炭酸飲料は、従来公知の方法により製造することができる。なお、炭酸飲料の製法には、プレミックス法とポストミックス法とがあるが、本発明においてはいずれを採用してもよい。具体的にプレミックス法は、まず、水、果汁等の飲用可能な液体に、カフェインおよび苦み低減物質を添加し、更に所望により前述した他の成分を添加して攪拌し、飲料原液を調製する。そして、必要に応じてｐＨの調整、希釈、加熱殺菌をしてから冷却した後、ガス圧が所定の範囲、例えば、０.２～４.０ｋｇ／ｃｍ３になるように炭酸ガスをガス封入（カーボネーション）、容器に充填して、殺菌する工程により炭酸飲料を製造することができる。また、ポストミックス法は、前記と同様の飲料原液に、必要に応じてｐＨの調整、加熱殺菌等をしたものを調製しておき、これをガス圧が上記範囲の炭酸水で希釈する工程により炭酸飲料を製造することができる。 The carbonated beverage of the present invention can be produced by a conventionally known method. In addition, although there exist a premix method and a postmix method in the manufacturing method of carbonated drinks, you may employ any in this invention. Specifically, in the premix method, first, caffeine and a bitterness-reducing substance are added to a drinkable liquid such as water and fruit juice, and other ingredients described above are added and stirred as desired to prepare a beverage stock solution. To do. Then, after adjusting the pH, diluting, and heat sterilizing as necessary, cooling, and then gasifying the carbon dioxide gas so that the gas pressure is within a predetermined range, for example, 0.2 to 4.0 kg / cm 3 (Carbonation), a carbonated beverage can be produced by filling the container and sterilizing it. In addition, the postmix method is prepared by preparing a beverage stock solution similar to the above with pH adjustment, heat sterilization, etc. as necessary, and diluting this with carbonated water having a gas pressure in the above range. Carbonated beverages can be produced.
　以下に、実施例等を挙げ、本発明を更に詳細に説明するが、本発明はこれらの実施例等に何ら限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
参　考　例　１
　　　抽出物の調製：
　月桂樹の葉の粉末１ｇに対し９５％エタノールを６ｍｌを加え、室温で２時間攪拌後、ろ紙で濾過して抽出物を得た（月桂樹抽出物：ブリックス２０．３）。また、同様にして花椒の果実および果皮の抽出物（花椒抽出物：ブリックス２３.３）、小荳蒄の種子の抽出物（小荳蒄抽出物：ブリックス２０.９）、山椒の果実および果皮の抽出物（山椒抽出物：ブリックス２３.８）、オレンジの皮の抽出物（オレンジピール抽出物：ブリックス２０．７）、シナモン抽出物（ブリックス２２．０）、ウコン抽出物（ブリックス２１．６）、ガランガル抽出物（ブリックス２１．０）を得た。小荳蒄水抽出物は小荳蒄の粉末１ｇに対し精製水１０ｍｌを加え、２時間還流抽出した後に放冷し、ろ紙で濾過して抽出物を得た（ブリックス１.８）。なお、山椒水抽出物については水蒸気蒸留して得られた市販品（ブリックス０.５）を用いた。これらの抽出物を以下の実施例および比較例で用いた。 Reference example 1
Extract preparation:
6 ml of 95% ethanol was added to 1 g of bay leaf powder, and the mixture was stirred at room temperature for 2 hours, followed by filtration with filter paper to obtain an extract (Laurel extract: Brix 20.3). Similarly, an extract of floret fruit and peel (flower bud extract: Brix 23.3), an extract of small pod seed (Extract of small pod: Brix 20.9), an extract of fruit and peel of potato (Yamamuro extract: Brix 23.8), Orange peel extract (Orange peel extract: Brix 20.7), Cinnamon extract (Brix 22.0), Turmeric extract (Brix 21.6), A Galangal extract (Brix 21.0) was obtained. The small-boiled water extract was obtained by adding 10 ml of purified water to 1 g of small-branch powder, refluxing for 2 hours, allowing to cool, and filtering through a filter paper to obtain an extract (Brix 1.8). In addition, about the yam water extract, the commercial item obtained by steam distillation (Brix 0.5) was used. These extracts were used in the following examples and comparative examples.
実　施　例　１
　　　炭酸飲料の調製：
　下記表１に記載の処方および次の方法に従い炭酸飲料を調製した。まず、全量（１００ｍｌ）の１５％程度の水にカフェインを添加し、十分に攪拌した。次に、これにクエン酸、クエン酸ナトリウムおよび参考例１に示した苦み低減物質を添加した後、塩酸または水酸化ナトリウムでｐＨを調整し、全量の２５％の濃度の飲料原液を調製した。最後にこの飲料原液に炭酸水を加えて全量とし、炭酸飲料を得た（製品１～１４）。また、苦み低減物質を添加しない炭酸飲料を対照とした（比較製品１）。 Example 1
Preparation of carbonated beverages:
A carbonated beverage was prepared according to the formulation described in Table 1 below and the following method. First, caffeine was added to about 15% of the total amount (100 ml) of water and stirred sufficiently. Next, citric acid, sodium citrate and the bitterness-reducing substance shown in Reference Example 1 were added thereto, and then the pH was adjusted with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 25% of the total amount. Finally, carbonated water was added to the beverage stock solution to make a total amount to obtain carbonated beverages (Products 1 to 14). Moreover, the carbonated drink which does not add a bitterness reduction substance was set as the control (Comparative product 1).
　これらの炭酸飲料について、２５～４０歳までの４人をパネルとして、試験液約２０ｍＬを服用し、調製直後のカフェインの苦みについて評価した。なお、一つのサンプルを評価した後は、前の試験液の味がなくなるまで水で口中をすすぎ、十分経過してから次の試験液の評価を行った。評価は絶対評価で行い、苦みが「非常に強い」を６点、「強い」を５点，「やや強い」を４点、「感じる」を３点、「やや弱い」を２点、「弱い」を１点、「非常に弱い」を０点とした７段階の評価で行った。結果を表１に、パネル４名の平均を評価点として示した。 About these carbonated drinks, about 20 mL of the test solution was taken with 4 persons from 25 to 40 years old as a panel, and the bitterness of caffeine immediately after preparation was evaluated. After one sample was evaluated, the mouth was rinsed with water until the taste of the previous test solution disappeared, and the next test solution was evaluated after sufficient time had passed. The evaluation is absolute, and the bitterness is “very strong” 6 points, “strong” 5 points, “slightly strong” 4 points, “feel” 3 points, “slightly weak” 2 points, “weak” "1", and "Very weak" as 0. The results are shown in Table 1, and the average of 4 panelists is shown as an evaluation score.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１から明らかなように月桂樹抽出物、花椒抽出物、小荳蒄の抽出物（小荳蒄抽出物および小荳蒄水抽出物）または山椒の抽出物（山椒抽出物および山椒水抽出物）は、炭酸飲料におけるカフェインの苦みを低減した。特に、山椒抽出物の苦み低減効果が大きかった。 As is clear from Table 1, laurel extract, flower bud extract, small pod extract (small pod extract and small pod water extract) or yam extract (mountain extract and basin extract) Reduced the bitterness of caffeine in beverages. In particular, the bitterness reduction effect of the yam extract was great.
実　施　例　２
　　　炭酸飲料の調製：
　下記表２に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（製品１５～１８および比較製品２）。この炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表２にあわせて示した。 Example 2
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 2 below were used (Products 15 to 18 and Comparative Product 2). For this carbonated beverage, the bitterness of caffeine was evaluated in the same manner as in Example 1, and the results are shown in Table 2.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２から明らかなように月桂樹抽出物、花椒抽出物、小荳蒄抽出物または山椒抽出物は、炭酸飲料におけるカフェインの苦みを低減した。 As is clear from Table 2, the laurel extract, the floret extract, the potato extract or the yam extract reduced the bitterness of caffeine in carbonated beverages.
実　施　例　３
　　　炭酸飲料の調製：
　下記表３に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（製品１９～２２および比較製品３）。これらの炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表３にあわせて示した。 Example 3
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 3 below were used (Products 19 to 22 and Comparative Product 3). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表３から明らかなように月桂樹抽出物、花椒抽出物、小荳蒄抽出物または山椒抽出物は、炭酸飲料におけるカフェインの苦みを低減した。特に、山椒抽出物の苦み低減効果が大きかった。 As is clear from Table 3, the laurel extract, flower bud extract, small pod extract or yam extract reduced the bitterness of caffeine in carbonated beverages. In particular, the bitterness reducing effect of yam extract was great.
実　施　例　４
　　　炭酸飲料の調製：
　下記表４に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（製品２３～２６および比較製品４）。これらの炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表４にあわせて示した。 Example 4
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 4 below were used (Products 23 to 26 and Comparative Product 4). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 4.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　表４から明らかなように月桂樹抽出物、花椒抽出物、小荳蒄抽出物または山椒抽出物は、炭酸飲料におけるカフェインの苦みを低減した。特に、山椒抽出物は大きく苦味を低減した。 As is clear from Table 4, the laurel extract, the flower bud extract, the small potato extract or the yam extract reduced the bitterness of caffeine in carbonated beverages. In particular, yam extract greatly reduced bitterness.
実　施　例　５
　　　炭酸飲料の調製：
　下記表５に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（製品２７～３０および比較製品５）。これらの炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表５にあわせて示した。 Example 5
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 5 below were used (Products 27 to 30 and Comparative Product 5). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 5.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
　表５から明らかなように月桂樹抽出物、花椒抽出物、小荳蒄抽出物または山椒抽出物は、炭酸飲料におけるカフェインの苦みを低減した。特に、山椒抽出物は大きく苦味を低減した。 As is clear from Table 5, the laurel extract, the floret extract, the cocoon extract or the yam extract reduced the bitterness of caffeine in carbonated beverages. In particular, yam extract greatly reduced bitterness.
比　較　例　１
　　　炭酸飲料の調製：
　下記表６に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（比較製品１、６～１０）。これらの炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表６にあわせて示した。 Comparative Example 1
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 6 below were used (Comparative products 1, 6 to 10). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 6.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　表６から明らかなようにオレンジピール抽出物、シナモン抽出物、ウコン抽出物およびガランガル抽出物は、炭酸飲料におけるカフェインの苦みを低減できなかった。 As is clear from Table 6, the orange peel extract, cinnamon extract, turmeric extract and galangal extract could not reduce the bitterness of caffeine in carbonated beverages.
実　施　例　６
　　　炭酸飲料の調製：
　下記表７に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（製品３１～３３および比較製品１）。これらの炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表７にあわせて示した。 Example 6
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 7 below were used (Products 31 to 33 and Comparative Product 1). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 7.
Figure JPOXMLDOC01-appb-T000007
Figure JPOXMLDOC01-appb-T000007
　表７から明らかなようにジンフレーバーは、炭酸飲料におけるカフェインの苦みを低減した。 As is clear from Table 7, gin flavor reduced the bitterness of caffeine in carbonated beverages.
実　施　例　７
　　　炭酸飲料の調製：
　下記表８に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（製品３４～３７および比較製品３～５、１１）。これらの炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表８にあわせて示した。 Example 7
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 8 below were used (Products 34 to 37 and Comparative products 3 to 5, 11). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 8.
Figure JPOXMLDOC01-appb-T000008
Figure JPOXMLDOC01-appb-T000008
　表８から明らかなようにジンフレーバーは、炭酸飲料におけるカフェインの苦みを低減した。 As is clear from Table 8, gin flavor reduced the bitterness of caffeine in carbonated beverages.
比　較　例　２
　　　炭酸飲料の調製：
　下記表９に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（比較製品１２～１４）。これらの炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表９にあわせて示した。 Comparative Example 2
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 9 below were used (Comparative products 12 to 14). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 9.
Figure JPOXMLDOC01-appb-T000009
Figure JPOXMLDOC01-appb-T000009
　表９から明らかなように、ウイスキーフレーバー、ラムフレーバーおよびウオッカフレーバーは、炭酸飲料におけるカフェインの苦みを低減できなかった。 As is clear from Table 9, whiskey flavor, rum flavor and vodka flavor were not able to reduce the bitterness of caffeine in carbonated beverages.
実　施　例　８
　　　炭酸飲料の調製：
　下記表１０に記載の処方を用いる以外は実施例１と同様にして炭酸飲料を調製した（製品３８～４１および比較製品１）。これらの炭酸飲料について実施例１と同様にしてカフェインの苦みを評価し、その結果を表１０にあわせて示した。 Example 8
Preparation of carbonated beverages:
Carbonated beverages were prepared in the same manner as in Example 1 except that the formulations shown in Table 10 below were used (Products 38 to 41 and Comparative Product 1). These carbonated beverages were evaluated for caffeine bitterness in the same manner as in Example 1, and the results are shown in Table 10.
Figure JPOXMLDOC01-appb-T000010
Figure JPOXMLDOC01-appb-T000010
　表１０から明らかなようにジンフレーバーは月桂樹抽出物、花椒抽出物、小荳蒄抽出物または山椒抽出物と組み合わせることにより相乗的に炭酸飲料におけるカフェインの苦みを低減した。 As is clear from Table 10, gin flavor combined with laurel extract, flower bud extract, small pod extract or yam extract synergistically reduced caffeine bitterness in carbonated beverages.
実　施　例　９
　　　炭酸飲料の調製：
　下記表１１に記載の成分を全量の１５％の水に溶解し、十分に攪拌した。次に、塩酸または水酸化ナトリウムでｐＨを３.８に調整し、全量の２８％の濃度の飲料原液を調製した。最後にこの飲料原液に炭酸水を加えて全量（１８５ｍｌ）とし、１９０ｍｌのアルミ缶に充填し、炭酸飲料を得た。 Example 9
Preparation of carbonated beverages:
The components listed in Table 11 below were dissolved in 15% of the total amount of water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide, and a beverage stock solution having a concentration of 28% of the total amount was prepared. Finally, carbonated water was added to this beverage stock solution to make a total amount (185 ml), which was filled into a 190 ml aluminum can to obtain a carbonated beverage.
Figure JPOXMLDOC01-appb-T000011
 　　＊１：カフェイン含量９９.７％
　　＊２：カプサイシンの総含量０.１４％
Figure JPOXMLDOC01-appb-T000011
 * 1: Caffeine content 99.7%
* 2: Total capsaicin content 0.14%
　この炭酸飲料は、カフェインの苦みだけでなく、辛みを感じる量で添加されていたトウガラシの辛みも低減され、服用性が良好であった。 This carbonated beverage reduced not only the bitterness of caffeine, but also the hotness of pepper that had been added in an amount that feels hot, and was well taken.
実　施　例　１０
　　　炭酸飲料の調製：
　下記表１２に記載の成分を全量の１５％の水に溶解し、十分に攪拌した。次に、塩酸または水酸化ナトリウムでｐＨを３.８に調整し、全量の３８％の濃度の飲料原液を調製した。最後にこの飲料原液に炭酸水を加えて全量（１８５ｍｌ）とし、１９０ｍｌのアルミ缶に充填し、炭酸飲料を得た。 Example 10
Preparation of carbonated beverages:
The components listed in Table 12 below were dissolved in 15% of the total amount of water and stirred thoroughly. Next, the pH was adjusted to 3.8 with hydrochloric acid or sodium hydroxide to prepare a beverage stock solution having a concentration of 38% of the total amount. Finally, carbonated water was added to this beverage stock solution to make a total amount (185 ml), which was filled into a 190 ml aluminum can to obtain a carbonated beverage.
Figure JPOXMLDOC01-appb-T000012
Figure JPOXMLDOC01-appb-T000012
　この炭酸飲料は、カフェインの苦みだけでなく、辛みを感じる量で添加されていたトウガラシの辛みも低減され、服用性が良好であった。 This carbonated beverage reduced not only the bitterness of caffeine, but also the hotness of pepper that had been added in an amount that feels hot, and was well taken.
　本発明の炭酸飲料はカフェインを含有しているにもかかわらず苦みが低減されているので、カフェインの有する健康効果を得るのに好適である。 Since the bitterness of the carbonated beverage of the present invention is reduced despite containing caffeine, it is suitable for obtaining the health effects of caffeine.

Claims (5)

  1. 　カフェインと、以下の（ａ）および（ｂ）、
    　（ａ）月桂樹、花椒、小荳蒄または山椒の抽出物
    　（ｂ）ジンフレーバー
    からなる群から選ばれる苦み低減物質の１種または２種以上を含有することを特徴とする炭酸飲料。     Caffeine and the following (a) and (b):
    (A) An extract of laurel, flower bud, small cocoon, or yam (b) A carbonated beverage characterized by containing one or more bitterness reducing substances selected from the group consisting of gin flavors.
  2. 　カフェインを０.０１～１Ｗ／Ｖ％含有する請求項１に記載の炭酸飲料。 The carbonated beverage according to claim 1, comprising 0.01-1 W / V% of caffeine.
  3. 　月桂樹、花椒、小荳蒄または山椒の抽出物を０.００１～０.１Ｗ／Ｖ％含有する請求項１または２に記載の炭酸飲料。 The carbonated beverage according to claim 1 or 2, comprising 0.001 to 0.1 W / V% of an extract of laurel, flower bud, small potato or yam.
  4. 　ｐＨが２.５～７.０である請求項１～３の何れかに記載の炭酸飲料。 The carbonated beverage according to any one of claims 1 to 3, which has a pH of 2.5 to 7.0.
  5. 　カフェインを含有する炭酸飲料に、以下の（ａ）および（ｂ）、
    　（ａ）月桂樹、花椒、小荳蒄または山椒の抽出物
    　（ｂ）ジンフレーバー
    からなる群から選ばれる苦み低減物質の１種または２種以上を配合することを特徴とするカフェインを含有する炭酸飲料の苦み低減方法。
          To carbonated beverages containing caffeine, the following (a) and (b),
    (A) Extract of laurel, flower bud, small potato or yam (b) Carbonated beverage containing caffeine, characterized in that it contains one or more bitter reducing substances selected from the group consisting of gin flavors Bitterness reduction method.
PCT/JP2013/055320 2012-03-23 2013-02-28 Carbonated beverage WO2013140972A1 (en)

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Publication number Priority date Publication date Assignee Title
JP2015065938A (en) * 2013-09-30 2015-04-13 ハウス食品グループ本社株式会社 Turmeric essence-containing beverage
WO2018053658A1 (en) * 2016-09-23 2018-03-29 BIANCO, Moira Beverage, in particular for use as energy and sports drink
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DE102020002747A1 (en) 2020-05-08 2021-11-11 Sirin Leila Spindler Carbonated soft drink based on a herbal infusion

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JPWO2013140972A1 (en) 2015-08-03
JP2016027829A (en) 2016-02-25

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