WO2014147886A1 - Method for augmenting carbonate stimulation of carbonated beverage, and carbonated beverage - Google Patents
Method for augmenting carbonate stimulation of carbonated beverage, and carbonated beverage Download PDFInfo
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- WO2014147886A1 WO2014147886A1 PCT/JP2013/080531 JP2013080531W WO2014147886A1 WO 2014147886 A1 WO2014147886 A1 WO 2014147886A1 JP 2013080531 W JP2013080531 W JP 2013080531W WO 2014147886 A1 WO2014147886 A1 WO 2014147886A1
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- carbonated beverage
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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
- A23L2/52—Adding ingredients
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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
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
Definitions
- the present invention relates to a method for enhancing carbonic acid stimulation of a carbonated beverage, and a carbonated beverage produced by the method.
- the main feature of carbonated beverages is the refreshing feeling obtained by stimulation of carbonation in the oral cavity. For this reason, in carbonated drinks, having sufficient carbonic acid stimulation is very important from the viewpoint of palatability.
- Carbon dioxide stimulation can be enhanced by increasing the carbon dioxide pressure of the carbonated beverage.
- tanks with higher pressure resistance must be used during production, and cans and bottles with higher pressure resistance are filled. It is necessary to change the filling equipment.
- the equipment switching time is required at the time of production, there is a problem that a reduction in filling efficiency is expected and the cost is greatly increased.
- the carbon dioxide pressure is increased, the carbon dioxide gas passes through the container and is released into the atmosphere during distribution and sales. Furthermore, after opening, there is a problem that the feeling of carbonic acid stimulation decreases due to rapid degassing of carbon dioxide.
- Patent Document 1 discloses that carbonation is enhanced by adding a small amount of spirantol (a pungent component contained in Asteraceae, Dutch Sennici) to a carbonated beverage.
- Patent Document 2 discloses that carbonic acid is enhanced by adding a pungent substance to a carbonated beverage at a concentration within the range of 1/10 or more of the pungent threshold or less than the pungent threshold. .
- An object of the present invention is to provide a method capable of enhancing carbonic acid stimulation of a carbonated beverage without increasing the carbon dioxide gas pressure, and a carbonated beverage having enhanced carbonic acid stimulation.
- the present invention (1) A method for enhancing carbonic acid stimulation of a carbonated beverage, characterized by using methyl (3-oxo-2-pentylcyclopentyl) acetate as a raw material, (2) The method for enhancing carbonic acid stimulation of carbonated beverages according to (1) above, wherein the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the final product carbonated beverages is 30 ⁇ M or more.
- the method for enhancing the carbonic acid stimulation of the carbonated beverage according to the present invention can enhance the carbonic acid stimulation of the carbonated beverage without increasing the carbon dioxide pressure. For this reason, by the said method, the carbonated beverage which has a stronger carbonic acid irritation
- FIG. 6 is a diagram showing the results of sensory evaluation in Example 1.
- FIG. 6 is a diagram showing the results of sensory evaluation in Example 1.
- FIG. 6 is a diagram showing the results of sensory evaluation in Example 1.
- the method for enhancing carbonic acid stimulation of a carbonated beverage according to the present invention is methyl (3-oxo-2-pentylcyclopentyl) acetate (methyl dihydrojasmonate). ) Is added. Despite the equal carbon dioxide content, methyl (3-oxo-2-pentylcyclopentyl) acetate is contained in carbonated beverages, so methyl (3-oxo-2-pentylcyclopentyl) acetate is contained. Compared with no carbonated drink, the carbonated stimulation in the oral cavity at the time of drinking can be felt more strongly. Note that methyl (3-oxo-2-pentylcyclopentyl) acetate is a compound that is generally added to food and drink as a fragrance.
- the carbonated beverage whose carbonic acid stimulation is enhanced by the carbonic acid stimulation enhancing method according to the present invention is not particularly limited as long as it is a beverage containing carbonic acid, and may be an alcoholic beverage or a non-alcoholic beverage.
- Specific examples of carbonated beverages include beer-taste beverages such as beer, sparkling liquor, new genre, and non-alcoholic beer; non-foaming alcoholic beverages such as whiskey, brandy, shochu, and liqueur. Alcoholic beverages; soft drinks such as cola, cider, ramune, ginger ale and the like.
- flavor, etc. may be sufficient.
- the carbonic acid stimulation enhancing method according to the present invention is more preferably used for beer-taste beverages.
- a beer-taste beverage has a taste, taste and texture equivalent to or similar to beer, regardless of the alcohol content or the presence or absence of malt, and a high feeling of thirst. It means an effervescent beverage having drinkability. More specifically, the beer-taste beverage may be an alcoholic beverage or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Moreover, the quotation which uses malt as a raw material may be sufficient, and the drink which does not use malt as a raw material may be sufficient. Furthermore, it may be a fermented beverage or a non-fermented beverage.
- beer-taste beverages include beer, sparkling liquor made from malt, sparkling alcoholic beverages that do not use malt, raw alcoholic beverages, and non-alcoholic beers.
- liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process and an alcohol-containing distillate may be used.
- the alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and in general, one that is classified as a spirit such as spirits can be used.
- the “new genre” refers to a beer-taste beverage containing alcohol that does not belong to either beer or sparkling liquor under the liquor tax law.
- carbonic acid gas and methyl (3-oxo-2-pentylcyclopentyl) acetate may be contained in the carbonated beverage as the final product.
- the timing of addition of methyl (3-oxo-2-pentylcyclopentyl) acetate is not particularly limited, and at any point in the carbonated beverage production process, it is added as a raw material to produce a carbonated beverage. It may also be added to the carbonated beverage produced.
- a carbonated beverage can be produced by adding methyl (3-oxo-2-pentylcyclopentyl) acetate as a raw material, and methyl (3-oxo-2-pentylcyclopentyl) acetate can be further added to the produced carbonated beverage. Good.
- a beer-taste beverage manufactured through a fermentation process is generally manufactured through processes of preparation, fermentation, storage, filtration, and filling.
- hydroxy acid esters may be added to raw material water together with starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and sugar raw materials such as liquid sugar and sugar in the charging process, Or may be added to the fermentation broth in the fermentation process, or after filtration and before filling into the container. Moreover, you may add in multiple times.
- carbon dioxide may be further injected into the beer-taste beverage before filling.
- methyl (3-oxo-2-pentylcyclopentyl) is added to the beer-taste beverage before the carbon dioxide injection.
- Acetate may be added, or methyl (3-oxo-2-pentylcyclopentyl) acetate may be added to the beer-taste beverage immediately after filling with carbon dioxide gas.
- a carbonated beverage may be produced by adding carbon dioxide gas to a sample solution containing methyl (3-oxo-2-pentylcyclopentyl) acetate, and adding methyl (3-oxo-2-pentylcyclopentyl) acetate to the carbonated beverage after carbon dioxide gas injection.
- 3-Oxo-2-pentylcyclopentyl) acetate may be added.
- the amount of methyl (3-oxo-2-pentylcyclopentyl) acetate added to the carbonated beverage may be an amount sufficient to produce a carbonic acid stimulation enhancing effect in the final product carbonated beverage.
- the content in the final product is preferably 30 ⁇ M or more.
- the gas pressure of effervescent soft drinks such as cola and cider is about 0.3 MPa, but if the carbonated drink has such a gas pressure, the content of methyl (3-oxo-2-pentylcyclopentyl) acetate is reduced. By setting it to 30 ⁇ M or more, a sufficient carbonic acid stimulation enhancing effect can be obtained.
- the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the carbonated beverage is preferably 400 ⁇ M or less, and more preferably 200 ⁇ M or less.
- HEK293 cells forcibly expressing TRPA1 (Transient Receptor Potential Ankyrin 1), known as a carbonic acid receptor, from 213 types of esters designated as food additives.
- TRPA1 Transient Receptor Potential Ankyrin 1
- a carbonic acid receptor 213 types of esters designated as food additives.
- HEK293 cells are a cultured cell line derived from human fetal kidney. Specifically, HEK293 cells in which TRPA1 was forcibly expressed were cultured in a medium to which each ester was added, and the intracellular calcium ion concentration was measured by a calcium imaging method.
- TRPA1 is a non-selective calcium permeable cation channel, and when a ligand binds to it, calcium ions flow into the cell.
- Table 26 shows the names of these 26 substances and their CAS numbers.
- each selected substance was diluted with ethanol in advance to 60 mM and added to 1/1000 times the amount of commercial carbonated water, and this was designated as a test product (final concentration: 60 ⁇ M). did. Moreover, what added ethanol 1/1000 times amount with respect to the said carbonated water was made into the control
- Evaluation is based on a stimulus intensity of 4 for the control product, and a 7-level evaluation of the stimulus intensity from 1 to 7 (1: very weak, 2: weak, 3: slightly weak, 4: comparable to the control, 5: slightly strong, 6: strong, 7: very strong), and the average value of the evaluation of all panelists was used as the evaluation of each substance.
- Example 2 For methyl (3-oxo-2-pentylcyclopentyl) acetate, in order to specify the lower limit concentration exhibiting the carbonic acid stimulation enhancing effect, the final concentration of 15 ⁇ M or 30 ⁇ M was added to the commercially available carbonated water used in Example 1. Methyl (3-oxo-2-pentylcyclopentyl) acetate diluted with ethanol was added and sensory evaluation of carbonic acid stimulation was conducted in the same manner as in Example 1. The evaluation results are shown in Table 2.
- Methyl (3-oxo-2-pentylcyclopentyl) acetate is a fragrance, and it is presumed that the greater the amount added, the stronger the effect on flavor. Therefore, in order to specify the upper limit concentration at which a carbonic acid stimulation feeling enhancement effect can be obtained without impairing the flavor of the carbonated beverage, the final concentration of 100 ⁇ M, 200 ⁇ M, 300 ⁇ M, 400 ⁇ M, or the commercial carbonated water used in Example 1 is used. Ethanol dilution of methyl (3-oxo-2-pentylcyclopentyl) acetate was added so that the concentration was 500 ⁇ M, and the sensory evaluation was performed by two panelists on the flavor.
- the carbonic acid irritation was sufficiently stronger than the additive-free carbonated water.
- the final concentration of methyl (3-oxo-2-pentylcyclopentyl) acetate was 300 ⁇ M or less, an unfavorable flavor was not felt at all, and when the final concentration was 400 ⁇ M, a slightly unfavorable flavor was felt, but it was within an acceptable range.
- the final concentration was 500 ⁇ M, the unique flavor of methyl (3-oxo-2-pentylcyclopentyl) acetate was strongly felt.
- Example 4 Methyl (3-oxo-2-pentylcyclopentyl) acetate was added to cider, non-alcohol beer, new genre beer, and Chu-Hi to a final concentration of 100 ⁇ M, respectively, and compared with carbonated beverages before addition for carbonic acid irritation. .
- the feeling of carbonic acid stimulation was sensory-evaluated by two panelists, in the same manner as in Example 1, in seven stages with a score of 4 for the carbonated beverage before addition. The evaluation results are shown in Table 4. As a result, in all carbonated beverages, carbonic acid irritation was enhanced by the addition of methyl (3-oxo-2-pentylcyclopentyl) acetate.
- the carbonic acid stimulation enhancing method according to the present invention can produce a carbonated beverage with enhanced carbonic acid stimulation without increasing the carbon dioxide pressure, the method and the carbonated beverage produced thereby can be used for beer, sparkling liquor, etc. It can be used in the field of manufacturing sparkling soft drinks such as sparkling alcoholic beverages, non-alcoholic beers, and colas.
Abstract
One purpose of the present invention is to provide a method with which carbonate stimulation of a carbonated beverage can be augmented without increasing the pressure of a carbon dioxide gas. Accordingly, provided is a method for augmenting carbonate stimulation of a carbonated beverage, said method being characterized by using, as a starting material, methyl(3-oxo-2-pentylcyclopentyl)acetate.
Description
本発明は、炭酸飲料の炭酸刺激を増強する方法、及び当該方法により製造された炭酸飲料に関する。
本願は、２０１３年３月２２日に、日本に出願された特願２０１３－０６０７４２号に基づき優先権を主張し、その内容をここに援用する。 The present invention relates to a method for enhancing carbonic acid stimulation of a carbonated beverage, and a carbonated beverage produced by the method.
This application claims priority on March 22, 2013 based on Japanese Patent Application No. 2013-060742 filed in Japan, the contents of which are incorporated herein by reference.
本願は、２０１３年３月２２日に、日本に出願された特願２０１３－０６０７４２号に基づき優先権を主張し、その内容をここに援用する。 The present invention relates to a method for enhancing carbonic acid stimulation of a carbonated beverage, and a carbonated beverage produced by the method.
This application claims priority on March 22, 2013 based on Japanese Patent Application No. 2013-060742 filed in Japan, the contents of which are incorporated herein by reference.
炭酸飲料の主な特徴は、口腔内における炭酸刺激により得られる爽快感である。このため、炭酸飲料においては、充分な炭酸刺激を有することが、嗜好性の点から非常に重要である。
The main feature of carbonated beverages is the refreshing feeling obtained by stimulation of carbonation in the oral cavity. For this reason, in carbonated drinks, having sufficient carbonic acid stimulation is very important from the viewpoint of palatability.
炭酸飲料の炭酸ガス圧を高めることによって、炭酸刺激を増強することができる。しかしながら、従来製品よりも炭酸ガス圧を高めた炭酸飲料を製造するためには、製造時に耐圧をより高めたタンクを使用しなければならず、また、より耐圧性の高い缶や瓶等に充填する必要があり、充填設備を変更しなければならない。さらに、通常ガス圧製品と同じ設備を使用する場合、製造時に設備の切り替え時間が必要となることから、充填効率の低下が見込まれ、大幅なコスト増加になるという問題もある。
また、容器の種類によっては、炭酸ガス圧を高めたとしても、炭酸ガスは流通・販売過程で容器を透過し大気中へ放出されてしまう。さらに、開栓後、炭酸ガスの急速な脱気によって炭酸刺激感は低下するという問題があった。 Carbon dioxide stimulation can be enhanced by increasing the carbon dioxide pressure of the carbonated beverage. However, in order to produce carbonated beverages with higher carbon dioxide pressure than conventional products, tanks with higher pressure resistance must be used during production, and cans and bottles with higher pressure resistance are filled. It is necessary to change the filling equipment. Furthermore, when using the same equipment as a normal gas pressure product, since the equipment switching time is required at the time of production, there is a problem that a reduction in filling efficiency is expected and the cost is greatly increased.
Depending on the type of container, even if the carbon dioxide pressure is increased, the carbon dioxide gas passes through the container and is released into the atmosphere during distribution and sales. Furthermore, after opening, there is a problem that the feeling of carbonic acid stimulation decreases due to rapid degassing of carbon dioxide.
また、容器の種類によっては、炭酸ガス圧を高めたとしても、炭酸ガスは流通・販売過程で容器を透過し大気中へ放出されてしまう。さらに、開栓後、炭酸ガスの急速な脱気によって炭酸刺激感は低下するという問題があった。 Carbon dioxide stimulation can be enhanced by increasing the carbon dioxide pressure of the carbonated beverage. However, in order to produce carbonated beverages with higher carbon dioxide pressure than conventional products, tanks with higher pressure resistance must be used during production, and cans and bottles with higher pressure resistance are filled. It is necessary to change the filling equipment. Furthermore, when using the same equipment as a normal gas pressure product, since the equipment switching time is required at the time of production, there is a problem that a reduction in filling efficiency is expected and the cost is greatly increased.
Depending on the type of container, even if the carbon dioxide pressure is increased, the carbon dioxide gas passes through the container and is released into the atmosphere during distribution and sales. Furthermore, after opening, there is a problem that the feeling of carbonic acid stimulation decreases due to rapid degassing of carbon dioxide.
炭酸ガス圧を高めることなく、炭酸飲料の炭酸感を高める方法としては、微量の辛味成分を炭酸飲料に添加することが知られている。例えば、特許文献１には、微量のスピラントール（キク科オランダセンニチ等に含まれる辛味成分）を炭酸飲料に添加することにより、炭酸感が増強されることが開示されている。また、特許文献２には、炭酸飲料に、辛味物質を、辛味閾値の１／１０濃度以上ないし辛味閾値未満の範囲内の濃度で添加することによって炭酸感が増強されることが開示されている。
As a method for increasing the carbonic acid feeling of a carbonated beverage without increasing the carbon dioxide pressure, it is known to add a small amount of a pungent component to the carbonated beverage. For example, Patent Document 1 discloses that carbonation is enhanced by adding a small amount of spirantol (a pungent component contained in Asteraceae, Dutch Sennici) to a carbonated beverage. Patent Document 2 discloses that carbonic acid is enhanced by adding a pungent substance to a carbonated beverage at a concentration within the range of 1/10 or more of the pungent threshold or less than the pungent threshold. .
本発明は、炭酸ガス圧を高めることなく、炭酸飲料の炭酸刺激を増強し得る方法および炭酸刺激が増強された炭酸飲料を提供することを目的とする。
An object of the present invention is to provide a method capable of enhancing carbonic acid stimulation of a carbonated beverage without increasing the carbon dioxide gas pressure, and a carbonated beverage having enhanced carbonic acid stimulation.
本発明者らは、上記課題を解決すべく鋭意研究した結果、炭酸飲料にメチル（３－オキソ－２－ペンチルシクロペンチル）アセテート〔ｍｅｔｈｙｌ （３－ｏｘｏ－２－ｐｅｎｔｙｌｃｙｃｌｏｐｅｎｔｙｌ） ａｃｅｔａｔｅ〕を原料として用いることにより、炭酸ガス圧を高めることなく、炭酸刺激を改善し得ることを見出し、本発明を完成させた。
As a result of diligent research to solve the above problems, the present inventors use methyl (3-oxo-2-pentylcyclopentyl) acetate as a raw material for carbonated beverages. Thus, the inventors have found that carbonic acid stimulation can be improved without increasing the carbon dioxide pressure, and have completed the present invention.
すなわち、本発明は、
（１） メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを原料として用いることを特徴とする、炭酸飲料の炭酸刺激の増強方法、
（２） 最終製品である炭酸飲料中のメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量が３０μＭ以上であることを特徴とする、前記（１）の炭酸飲料の炭酸刺激の増強方法、
（３） 最終製品である炭酸飲料中のメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量が４００μＭ以下であることを特徴とする、前記（１）又は（２）の炭酸飲料の炭酸刺激の増強方法、
（４） 前記炭酸飲料がビールテイスト飲料であることを特徴とする、前記（１）～（３）の何れかの炭酸飲料の炭酸刺激の増強方法、
（５） 前記（１）～（４）の何れかの炭酸飲料の炭酸刺激の増強方法を用いることを特徴とする、炭酸飲料の製造方法、
（６） ３０～４００μＭのメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを含有することを特徴とする炭酸飲料、および
（７） ビールテイスト飲料であることを特徴とする、前記（６）の炭酸飲料、を提供するものである。 That is, the present invention
(1) A method for enhancing carbonic acid stimulation of a carbonated beverage, characterized by using methyl (3-oxo-2-pentylcyclopentyl) acetate as a raw material,
(2) The method for enhancing carbonic acid stimulation of carbonated beverages according to (1) above, wherein the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the final product carbonated beverages is 30 μM or more. ,
(3) Carbonation of carbonated beverage according to (1) or (2) above, wherein the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the final product carbonated beverage is 400 μM or less A method of enhancing stimulation,
(4) The method for enhancing carbonic acid stimulation of the carbonated beverage according to any one of (1) to (3), wherein the carbonated beverage is a beer-taste beverage,
(5) A method for producing a carbonated beverage, characterized by using the method for enhancing carbonic acid stimulation of a carbonated beverage according to any one of (1) to (4),
(6) A carbonated beverage characterized by containing 30 to 400 μM methyl (3-oxo-2-pentylcyclopentyl) acetate, and (7) a beer-taste beverage according to the above (6) Carbonated drinks.
（１） メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを原料として用いることを特徴とする、炭酸飲料の炭酸刺激の増強方法、
（２） 最終製品である炭酸飲料中のメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量が３０μＭ以上であることを特徴とする、前記（１）の炭酸飲料の炭酸刺激の増強方法、
（３） 最終製品である炭酸飲料中のメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量が４００μＭ以下であることを特徴とする、前記（１）又は（２）の炭酸飲料の炭酸刺激の増強方法、
（４） 前記炭酸飲料がビールテイスト飲料であることを特徴とする、前記（１）～（３）の何れかの炭酸飲料の炭酸刺激の増強方法、
（５） 前記（１）～（４）の何れかの炭酸飲料の炭酸刺激の増強方法を用いることを特徴とする、炭酸飲料の製造方法、
（６） ３０～４００μＭのメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを含有することを特徴とする炭酸飲料、および
（７） ビールテイスト飲料であることを特徴とする、前記（６）の炭酸飲料、を提供するものである。 That is, the present invention
(1) A method for enhancing carbonic acid stimulation of a carbonated beverage, characterized by using methyl (3-oxo-2-pentylcyclopentyl) acetate as a raw material,
(2) The method for enhancing carbonic acid stimulation of carbonated beverages according to (1) above, wherein the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the final product carbonated beverages is 30 μM or more. ,
(3) Carbonation of carbonated beverage according to (1) or (2) above, wherein the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the final product carbonated beverage is 400 μM or less A method of enhancing stimulation,
(4) The method for enhancing carbonic acid stimulation of the carbonated beverage according to any one of (1) to (3), wherein the carbonated beverage is a beer-taste beverage,
(5) A method for producing a carbonated beverage, characterized by using the method for enhancing carbonic acid stimulation of a carbonated beverage according to any one of (1) to (4),
(6) A carbonated beverage characterized by containing 30 to 400 μM methyl (3-oxo-2-pentylcyclopentyl) acetate, and (7) a beer-taste beverage according to the above (6) Carbonated drinks.
本発明に係る炭酸飲料の炭酸刺激を増強する方法により、炭酸ガス圧を高めずとも、炭酸飲料の炭酸刺激を増強することができる。このため、当該方法により、既存の製造設備を大幅に変更することなく、より強い炭酸刺激を有する炭酸飲料を製造することができる。
The method for enhancing the carbonic acid stimulation of the carbonated beverage according to the present invention can enhance the carbonic acid stimulation of the carbonated beverage without increasing the carbon dioxide pressure. For this reason, by the said method, the carbonated beverage which has a stronger carbonic acid irritation | stimulation can be manufactured, without changing the existing manufacturing equipment significantly.
本発明に係る炭酸飲料の炭酸刺激の増強方法（以下、「本発明に係る炭酸刺激増強方法」ということがある。）は、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテート（ジヒドロジャスモン酸メチル）を添加することを特徴とする。炭酸ガス含有量が等しいにもかかわらず、炭酸飲料にメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートが含有されていることにより、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートが含まれていない炭酸飲料に比べて、喫飲時の口腔内における炭酸刺激をより強く感じることができる。なお、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートは、一般的に香料として飲食品に添加される化合物である。
The method for enhancing carbonic acid stimulation of a carbonated beverage according to the present invention (hereinafter sometimes referred to as “carbonic acid stimulation enhancing method according to the present invention”) is methyl (3-oxo-2-pentylcyclopentyl) acetate (methyl dihydrojasmonate). ) Is added. Despite the equal carbon dioxide content, methyl (3-oxo-2-pentylcyclopentyl) acetate is contained in carbonated beverages, so methyl (3-oxo-2-pentylcyclopentyl) acetate is contained. Compared with no carbonated drink, the carbonated stimulation in the oral cavity at the time of drinking can be felt more strongly. Note that methyl (3-oxo-2-pentylcyclopentyl) acetate is a compound that is generally added to food and drink as a fragrance.
本発明に係る炭酸刺激増強方法によって炭酸刺激が増強される炭酸飲料は、炭酸を含有する飲料であれば特に限定されるものではなく、アルコール飲料であってもよく、ノンアルコール飲料であってもよい。炭酸飲料としては、具体的には、ビール、発泡酒、新ジャンル、ノンアルコールビール等のビールテイスト飲料；ウイスキー、ブランデー、焼酎、リキュール等の非発泡性のアルコール飲料に炭酸ガスを圧入した発泡性アルコール飲料；コーラ、サイダー、ラムネ、ジンジャーエール等の清涼飲料水等が挙げられる。また、甘味料や香料等を含まない単なる炭酸水であってもよい。本発明に係る炭酸刺激増強方法は、ビールテイスト飲料に対して用いられることがより好ましい。
なお、本発明及び本願明細書において、ビールテイスト飲料とは、アルコール含有量や麦芽の使用の有無に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有し、高い止渇感・ドリンカビリティーを有する発泡性飲料を意味する。より具体的には、ビールテイスト飲料とは、アルコール飲料であってもよく、アルコール含有量が１容量％未満である、いわゆるノンアルコール飲料またはローアルコール飲料であってもよい。また、麦芽を原料とする引用であってもよく、麦芽を原料としない飲料であってもよい。さらに、発酵飲料であってもよく、無発酵飲料であってもよい。さらに具体的には、ビールテイスト飲料としては、ビール、麦芽を原料とする発泡酒、麦芽を使用しない発泡性アルコール飲料、ローアルコール飲料、ノンアルコールビールなどが挙げられる。その他、麦芽を原料とし、発酵工程を経て製造された飲料と、アルコ－ル含有蒸留液とを混和して得られたリキュール類であってもよい。アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、一般に、スピリッツなどの蒸留酒に分類されるものを用いることができる。
また、「新ジャンル」とは、酒税法上、ビールと発泡酒のいずれにも属さないアルコールを含有するビールテイスト飲料を指す。 The carbonated beverage whose carbonic acid stimulation is enhanced by the carbonic acid stimulation enhancing method according to the present invention is not particularly limited as long as it is a beverage containing carbonic acid, and may be an alcoholic beverage or a non-alcoholic beverage. Good. Specific examples of carbonated beverages include beer-taste beverages such as beer, sparkling liquor, new genre, and non-alcoholic beer; non-foaming alcoholic beverages such as whiskey, brandy, shochu, and liqueur. Alcoholic beverages; soft drinks such as cola, cider, ramune, ginger ale and the like. Moreover, the mere carbonated water which does not contain a sweetener, a fragrance | flavor, etc. may be sufficient. The carbonic acid stimulation enhancing method according to the present invention is more preferably used for beer-taste beverages.
In the present invention and the present specification, a beer-taste beverage has a taste, taste and texture equivalent to or similar to beer, regardless of the alcohol content or the presence or absence of malt, and a high feeling of thirst. It means an effervescent beverage having drinkability. More specifically, the beer-taste beverage may be an alcoholic beverage or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Moreover, the quotation which uses malt as a raw material may be sufficient, and the drink which does not use malt as a raw material may be sufficient. Furthermore, it may be a fermented beverage or a non-fermented beverage. More specifically, examples of beer-taste beverages include beer, sparkling liquor made from malt, sparkling alcoholic beverages that do not use malt, raw alcoholic beverages, and non-alcoholic beers. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process and an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and in general, one that is classified as a spirit such as spirits can be used.
Further, the “new genre” refers to a beer-taste beverage containing alcohol that does not belong to either beer or sparkling liquor under the liquor tax law.
なお、本発明及び本願明細書において、ビールテイスト飲料とは、アルコール含有量や麦芽の使用の有無に関わらず、ビールと同等の又はそれと似た風味・味覚及びテクスチャーを有し、高い止渇感・ドリンカビリティーを有する発泡性飲料を意味する。より具体的には、ビールテイスト飲料とは、アルコール飲料であってもよく、アルコール含有量が１容量％未満である、いわゆるノンアルコール飲料またはローアルコール飲料であってもよい。また、麦芽を原料とする引用であってもよく、麦芽を原料としない飲料であってもよい。さらに、発酵飲料であってもよく、無発酵飲料であってもよい。さらに具体的には、ビールテイスト飲料としては、ビール、麦芽を原料とする発泡酒、麦芽を使用しない発泡性アルコール飲料、ローアルコール飲料、ノンアルコールビールなどが挙げられる。その他、麦芽を原料とし、発酵工程を経て製造された飲料と、アルコ－ル含有蒸留液とを混和して得られたリキュール類であってもよい。アルコール含有蒸留液とは、蒸留操作により得られたアルコールを含有する溶液であり、一般に、スピリッツなどの蒸留酒に分類されるものを用いることができる。
また、「新ジャンル」とは、酒税法上、ビールと発泡酒のいずれにも属さないアルコールを含有するビールテイスト飲料を指す。 The carbonated beverage whose carbonic acid stimulation is enhanced by the carbonic acid stimulation enhancing method according to the present invention is not particularly limited as long as it is a beverage containing carbonic acid, and may be an alcoholic beverage or a non-alcoholic beverage. Good. Specific examples of carbonated beverages include beer-taste beverages such as beer, sparkling liquor, new genre, and non-alcoholic beer; non-foaming alcoholic beverages such as whiskey, brandy, shochu, and liqueur. Alcoholic beverages; soft drinks such as cola, cider, ramune, ginger ale and the like. Moreover, the mere carbonated water which does not contain a sweetener, a fragrance | flavor, etc. may be sufficient. The carbonic acid stimulation enhancing method according to the present invention is more preferably used for beer-taste beverages.
In the present invention and the present specification, a beer-taste beverage has a taste, taste and texture equivalent to or similar to beer, regardless of the alcohol content or the presence or absence of malt, and a high feeling of thirst. It means an effervescent beverage having drinkability. More specifically, the beer-taste beverage may be an alcoholic beverage or a so-called non-alcoholic beverage or low-alcoholic beverage having an alcohol content of less than 1% by volume. Moreover, the quotation which uses malt as a raw material may be sufficient, and the drink which does not use malt as a raw material may be sufficient. Furthermore, it may be a fermented beverage or a non-fermented beverage. More specifically, examples of beer-taste beverages include beer, sparkling liquor made from malt, sparkling alcoholic beverages that do not use malt, raw alcoholic beverages, and non-alcoholic beers. In addition, liqueurs obtained by mixing malt as a raw material and a beverage produced through a fermentation process and an alcohol-containing distillate may be used. The alcohol-containing distillate is a solution containing an alcohol obtained by a distillation operation, and in general, one that is classified as a spirit such as spirits can be used.
Further, the “new genre” refers to a beer-taste beverage containing alcohol that does not belong to either beer or sparkling liquor under the liquor tax law.
本発明に係る炭酸刺激増強方法においては、最終製品である炭酸飲料中に、炭酸ガスとメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートとが含有されていればよい。このため、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの添加時期は特に限定されるものではなく、炭酸飲料の製造工程の何れかの時点において、原料として添加して炭酸飲料を製造してもよく、製造された炭酸飲料に添加してもよい。また、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを原料として添加して炭酸飲料を製造し、製造された炭酸飲料にさらにメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを添加してもよい。
In the method for enhancing carbonic acid stimulation according to the present invention, carbonic acid gas and methyl (3-oxo-2-pentylcyclopentyl) acetate may be contained in the carbonated beverage as the final product. For this reason, the timing of addition of methyl (3-oxo-2-pentylcyclopentyl) acetate is not particularly limited, and at any point in the carbonated beverage production process, it is added as a raw material to produce a carbonated beverage. It may also be added to the carbonated beverage produced. Further, a carbonated beverage can be produced by adding methyl (3-oxo-2-pentylcyclopentyl) acetate as a raw material, and methyl (3-oxo-2-pentylcyclopentyl) acetate can be further added to the produced carbonated beverage. Good.
発酵工程を経て製造されるビールテイスト飲料は、一般的に、仕込、発酵、貯酒、濾過、充填の工程で製造される。例えば、ヒドロキシ酸エステル類は、仕込工程において、大麦、小麦、コーンスターチ、コーングリッツ、米、こうりゃん等の澱粉原料や、液糖や砂糖等の糖質原料と共に原料水に添加されてもよく、ホップと共に添加されてもよく、発酵工程において発酵液に添加されてもよく、濾過後、容器への充填前に添加されてもよい。また、複数回に分けて添加してもよい。炭酸ガス圧を調整するために、充填前のビールテイスト飲料にさらに炭酸ガスが圧入される場合があるが、この場合、炭酸ガス圧入前のビールテイスト飲料にメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを添加してもよく、炭酸ガス圧入後、充填直前のビールテイスト飲料にメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを添加してもよい。
A beer-taste beverage manufactured through a fermentation process is generally manufactured through processes of preparation, fermentation, storage, filtration, and filling. For example, hydroxy acid esters may be added to raw material water together with starch raw materials such as barley, wheat, corn starch, corn grits, rice and corn, and sugar raw materials such as liquid sugar and sugar in the charging process, Or may be added to the fermentation broth in the fermentation process, or after filtration and before filling into the container. Moreover, you may add in multiple times. In order to adjust the carbon dioxide pressure, carbon dioxide may be further injected into the beer-taste beverage before filling. In this case, methyl (3-oxo-2-pentylcyclopentyl) is added to the beer-taste beverage before the carbon dioxide injection. ) Acetate may be added, or methyl (3-oxo-2-pentylcyclopentyl) acetate may be added to the beer-taste beverage immediately after filling with carbon dioxide gas.
また、炭酸ガス以外の全ての原料を添加して調製された飲料溶液に、炭酸ガスを圧入することによって製造される炭酸飲料の場合、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートは、その他の原料と共に添加し、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを含む試料溶液に炭酸ガスを圧入することによって炭酸飲料を製造してもよく、炭酸ガス圧入後の炭酸飲料に、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを添加してもよい。
In addition, in the case of a carbonated beverage manufactured by pressurizing carbon dioxide gas into a beverage solution prepared by adding all raw materials other than carbon dioxide gas, methyl (3-oxo-2-pentylcyclopentyl) acetate A carbonated beverage may be produced by adding carbon dioxide gas to a sample solution containing methyl (3-oxo-2-pentylcyclopentyl) acetate, and adding methyl (3-oxo-2-pentylcyclopentyl) acetate to the carbonated beverage after carbon dioxide gas injection. 3-Oxo-2-pentylcyclopentyl) acetate may be added.
炭酸飲料に添加されるメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの量は、最終製品である炭酸飲料中に、炭酸刺激増強効果が奏されるために充分な量であればよい。例えば、充分な炭酸刺激増強効果が得られやすいため、最終製品中の含有量は３０μＭ以上であることが好ましい。コーラやサイダー等の発泡性清涼飲料水のガス圧は０．３ＭＰａ程度であるが、ガス圧がこの程度の炭酸飲料であれば、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量を３０μＭ以上とすることにより、充分な炭酸刺激増強効果が得られる。
The amount of methyl (3-oxo-2-pentylcyclopentyl) acetate added to the carbonated beverage may be an amount sufficient to produce a carbonic acid stimulation enhancing effect in the final product carbonated beverage. For example, since a sufficient carbonic acid stimulation enhancing effect is easily obtained, the content in the final product is preferably 30 μM or more. The gas pressure of effervescent soft drinks such as cola and cider is about 0.3 MPa, but if the carbonated drink has such a gas pressure, the content of methyl (3-oxo-2-pentylcyclopentyl) acetate is reduced. By setting it to 30 μM or more, a sufficient carbonic acid stimulation enhancing effect can be obtained.
メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量が過剰になると、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートが有する香味が炭酸飲料に影響するおそれがある。このため、炭酸飲料中のメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量は、４００μＭ以下であることが好ましく、２００μＭ以下であることがより好ましい。
If the content of methyl (3-oxo-2-pentylcyclopentyl) acetate is excessive, the flavor of methyl (3-oxo-2-pentylcyclopentyl) acetate may affect the carbonated beverage. Therefore, the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the carbonated beverage is preferably 400 μM or less, and more preferably 200 μM or less.
次に実施例及び参考例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例等に限定されるものではない。
Next, the present invention will be described in more detail with reference to examples and reference examples, but the present invention is not limited to the following examples.
［実施例１］
炭酸の受容体として知られるＴＲＰＡ１（Ｔｒａｎｓｉｅｎｔ Ｒｅｃｅｐｔｏｒ Ｐｏｔｅｎｔｉａｌ Ａｎｋｙｒｉｎ １）を強制発現させたＨＥＫ２９３細胞を用いて、食品添加物に指定されている２１３種類のエステル類から、当該受容体のリガンドとなる物質の一次スクリーニングを実施した。なお、ＨＥＫ２９３細胞は、ヒト胎児腎臓由来の培養細胞株である。
具体的には、ＴＲＰＡ１を強制発現させたＨＥＫ２９３細胞を、各エステル類をそれぞれ添加した培地中で培養し、カルシウムイメージング法により細胞内のカルシウムイオン濃度を測定した。ＴＲＰＡ１は、非選択性カルシウム透過性陽イオンチャネルであり、これにリガンドが結合すると、細胞内にカルシウムイオンが流入する。細胞内のカルシウムイオン濃度の上昇度が大きかった上位２６種のエステル類を選抜した。この２６種の物質名とそのＣＡＳ番号を表１に示す。 [Example 1]
Using HEK293 cells forcibly expressing TRPA1 (Transient Receptor Potential Ankyrin 1), known as a carbonic acid receptor, from 213 types of esters designated as food additives, Primary screening was performed. HEK293 cells are a cultured cell line derived from human fetal kidney.
Specifically, HEK293 cells in which TRPA1 was forcibly expressed were cultured in a medium to which each ester was added, and the intracellular calcium ion concentration was measured by a calcium imaging method. TRPA1 is a non-selective calcium permeable cation channel, and when a ligand binds to it, calcium ions flow into the cell. The top 26 types of esters with a large increase in intracellular calcium ion concentration were selected. Table 26 shows the names of these 26 substances and their CAS numbers.
炭酸の受容体として知られるＴＲＰＡ１（Ｔｒａｎｓｉｅｎｔ Ｒｅｃｅｐｔｏｒ Ｐｏｔｅｎｔｉａｌ Ａｎｋｙｒｉｎ １）を強制発現させたＨＥＫ２９３細胞を用いて、食品添加物に指定されている２１３種類のエステル類から、当該受容体のリガンドとなる物質の一次スクリーニングを実施した。なお、ＨＥＫ２９３細胞は、ヒト胎児腎臓由来の培養細胞株である。
具体的には、ＴＲＰＡ１を強制発現させたＨＥＫ２９３細胞を、各エステル類をそれぞれ添加した培地中で培養し、カルシウムイメージング法により細胞内のカルシウムイオン濃度を測定した。ＴＲＰＡ１は、非選択性カルシウム透過性陽イオンチャネルであり、これにリガンドが結合すると、細胞内にカルシウムイオンが流入する。細胞内のカルシウムイオン濃度の上昇度が大きかった上位２６種のエステル類を選抜した。この２６種の物質名とそのＣＡＳ番号を表１に示す。 [Example 1]
Using HEK293 cells forcibly expressing TRPA1 (Transient Receptor Potential Ankyrin 1), known as a carbonic acid receptor, from 213 types of esters designated as food additives, Primary screening was performed. HEK293 cells are a cultured cell line derived from human fetal kidney.
Specifically, HEK293 cells in which TRPA1 was forcibly expressed were cultured in a medium to which each ester was added, and the intracellular calcium ion concentration was measured by a calcium imaging method. TRPA1 is a non-selective calcium permeable cation channel, and when a ligand binds to it, calcium ions flow into the cell. The top 26 types of esters with a large increase in intracellular calcium ion concentration were selected. Table 26 shows the names of these 26 substances and their CAS numbers.
次に、前記スクリーニングにより選抜したエステル類２６種について、炭酸刺激感の増強効果を、パネリスト６名（男性４名、女性２名）による官能評価で検証した。具体的には、各選抜物質を予め６０ｍＭになるようにエタノールで希釈し、それを市販の炭酸水に対して１／１０００倍量添加したものを、これを試験品（終濃度：６０μＭ）とした。また、エタノールを当該炭酸水に対して１／１０００倍量添加したものを対照品とした。評価は、対照品の刺激強度を４として、刺激強度を１～７の７段階評価（１：非常に弱い、２：弱い、３：やや弱い、４：対照と同程度、５：やや強い、６：強い、７：非常に強い）とし、全パネリストの評価の平均値を各物質の評価とした。
Next, for the 26 esters selected by the screening, the effect of enhancing carbonic acid stimulation was verified by sensory evaluation by 6 panelists (4 men and 2 women). Specifically, each selected substance was diluted with ethanol in advance to 60 mM and added to 1/1000 times the amount of commercial carbonated water, and this was designated as a test product (final concentration: 60 μM). did. Moreover, what added ethanol 1/1000 times amount with respect to the said carbonated water was made into the control | contrast goods. Evaluation is based on a stimulus intensity of 4 for the control product, and a 7-level evaluation of the stimulus intensity from 1 to 7 (1: very weak, 2: weak, 3: slightly weak, 4: comparable to the control, 5: slightly strong, 6: strong, 7: very strong), and the average value of the evaluation of all panelists was used as the evaluation of each substance.
官能評価の結果を、図１及び図２に示す。この結果、２６種の物質のうち１３種の物質が、評点５以上の評価であった。特に、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテート及びシス－３－ヘキセン－１－イル シンナメートは、非常に炭酸の刺激強度が高かった。
The results of sensory evaluation are shown in FIG. 1 and FIG. As a result, 13 out of 26 substances were evaluated with a rating of 5 or more. In particular, methyl (3-oxo-2-pentylcyclopentyl) acetate and cis-3-hexen-1-yl cinnamate had very high carbonic acid stimulating strength.
［実施例２］
メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートについて、炭酸刺激増強効果を示す下限濃度を特定するために、実施例１で用いた市販の炭酸水に、終濃度１５μＭ又は３０μＭとなるように、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートのエタノール希釈液を添加し、実施例１と同様にして炭酸刺激感の官能評価を行った。評価結果を表２に示す。 [Example 2]
For methyl (3-oxo-2-pentylcyclopentyl) acetate, in order to specify the lower limit concentration exhibiting the carbonic acid stimulation enhancing effect, the final concentration of 15 μM or 30 μM was added to the commercially available carbonated water used in Example 1. Methyl (3-oxo-2-pentylcyclopentyl) acetate diluted with ethanol was added and sensory evaluation of carbonic acid stimulation was conducted in the same manner as in Example 1. The evaluation results are shown in Table 2.
メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートについて、炭酸刺激増強効果を示す下限濃度を特定するために、実施例１で用いた市販の炭酸水に、終濃度１５μＭ又は３０μＭとなるように、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートのエタノール希釈液を添加し、実施例１と同様にして炭酸刺激感の官能評価を行った。評価結果を表２に示す。 [Example 2]
For methyl (3-oxo-2-pentylcyclopentyl) acetate, in order to specify the lower limit concentration exhibiting the carbonic acid stimulation enhancing effect, the final concentration of 15 μM or 30 μM was added to the commercially available carbonated water used in Example 1. Methyl (3-oxo-2-pentylcyclopentyl) acetate diluted with ethanol was added and sensory evaluation of carbonic acid stimulation was conducted in the same manner as in Example 1. The evaluation results are shown in Table 2.
この結果、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの終濃度１５μＭの場合には、全パネリストの評点の平均値は５を下回り、炭酸刺激感はわずかに増強されていたにすぎなかった。これに対して、終濃度３０μＭの場合には、全パネリストの評点の平均値は５（やや強い）であり、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの添加によって炭酸刺激感が増強していた。つまり、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを終濃度３０μＭ以上となるように添加することにより、炭酸刺激感の増強効果が得られることがわかった。
As a result, when the final concentration of methyl (3-oxo-2-pentylcyclopentyl) acetate was 15 μM, the average value of the scores of all panelists was less than 5, and the carbonic acid irritation was only slightly enhanced. . On the other hand, when the final concentration is 30 μM, the average value of the scores of all panelists is 5 (slightly strong), and the addition of methyl (3-oxo-2-pentylcyclopentyl) acetate enhances the feeling of carbonic acid irritation. It was. That is, it was found that the effect of enhancing carbonic acid stimulation was obtained by adding methyl (3-oxo-2-pentylcyclopentyl) acetate to a final concentration of 30 μM or more.
［実施例３］
メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートは香料であり、添加量が多くなるほど香味に対する影響が強くなると推定される。そこで、炭酸飲料の香味を損なうことなく炭酸刺激感の増強効果が得られる上限濃度を特定するために、実施例１で用いた市販の炭酸水に、終濃度１００μＭ、２００μＭ、３００μＭ、４００μＭ、又は５００μＭとなるように、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートのエタノール希釈液を添加し、香味についてのパネリスト２名による官能評価を行った。評価は、３段階（○：好ましくない香味を感じない、△：好ましくない香味を感じるが、許容できる範囲である、×：好ましくない香味を強く感じる）で行った。なお、「好ましくない香味」とは、食品に馴染まない独特の香気や苦味をいう。評価結果を表３に示す。 [Example 3]
Methyl (3-oxo-2-pentylcyclopentyl) acetate is a fragrance, and it is presumed that the greater the amount added, the stronger the effect on flavor. Therefore, in order to specify the upper limit concentration at which a carbonic acid stimulation feeling enhancement effect can be obtained without impairing the flavor of the carbonated beverage, the final concentration of 100 μM, 200 μM, 300 μM, 400 μM, or the commercial carbonated water used in Example 1 is used. Ethanol dilution of methyl (3-oxo-2-pentylcyclopentyl) acetate was added so that the concentration was 500 μM, and the sensory evaluation was performed by two panelists on the flavor. The evaluation was performed in three stages (◯: no unpleasant flavor is felt, Δ: an unfavorable flavor is felt, but within an acceptable range, x: an unfavorable flavor is strongly felt). The “unfavorable flavor” refers to a unique aroma or bitterness that is not familiar with food. The evaluation results are shown in Table 3.
メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートは香料であり、添加量が多くなるほど香味に対する影響が強くなると推定される。そこで、炭酸飲料の香味を損なうことなく炭酸刺激感の増強効果が得られる上限濃度を特定するために、実施例１で用いた市販の炭酸水に、終濃度１００μＭ、２００μＭ、３００μＭ、４００μＭ、又は５００μＭとなるように、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートのエタノール希釈液を添加し、香味についてのパネリスト２名による官能評価を行った。評価は、３段階（○：好ましくない香味を感じない、△：好ましくない香味を感じるが、許容できる範囲である、×：好ましくない香味を強く感じる）で行った。なお、「好ましくない香味」とは、食品に馴染まない独特の香気や苦味をいう。評価結果を表３に示す。 [Example 3]
Methyl (3-oxo-2-pentylcyclopentyl) acetate is a fragrance, and it is presumed that the greater the amount added, the stronger the effect on flavor. Therefore, in order to specify the upper limit concentration at which a carbonic acid stimulation feeling enhancement effect can be obtained without impairing the flavor of the carbonated beverage, the final concentration of 100 μM, 200 μM, 300 μM, 400 μM, or the commercial carbonated water used in Example 1 is used. Ethanol dilution of methyl (3-oxo-2-pentylcyclopentyl) acetate was added so that the concentration was 500 μM, and the sensory evaluation was performed by two panelists on the flavor. The evaluation was performed in three stages (◯: no unpleasant flavor is felt, Δ: an unfavorable flavor is felt, but within an acceptable range, x: an unfavorable flavor is strongly felt). The “unfavorable flavor” refers to a unique aroma or bitterness that is not familiar with food. The evaluation results are shown in Table 3.
この結果、全ての試験品において、炭酸刺激感は、無添加の炭酸水よりも充分に強かった。メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの終濃度が３００μＭ以下では、好ましくない香味は全く感じられず、終濃度が４００μＭではやや好ましくない香味を感じたものの、許容できる範囲であった。これに対して、終濃度が５００μＭでは、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの独特の香味が強く感じられた。これらの結果から、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを終濃度４００μＭ以下となるように添加することにより、香味に対する影響を抑えつつ、炭酸刺激感の増強効果が得られることがわかった。
As a result, in all the test products, the carbonic acid irritation was sufficiently stronger than the additive-free carbonated water. When the final concentration of methyl (3-oxo-2-pentylcyclopentyl) acetate was 300 μM or less, an unfavorable flavor was not felt at all, and when the final concentration was 400 μM, a slightly unfavorable flavor was felt, but it was within an acceptable range. In contrast, when the final concentration was 500 μM, the unique flavor of methyl (3-oxo-2-pentylcyclopentyl) acetate was strongly felt. From these results, it can be seen that by adding methyl (3-oxo-2-pentylcyclopentyl) acetate to a final concentration of 400 μM or less, an effect of enhancing the carbonic acid stimulation can be obtained while suppressing the influence on the flavor. It was.
［実施例４］
サイダー、ノンアルコールビール、新ジャンルビール、及びチューハイに、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを終濃度１００μＭとなるようにそれぞれ添加し、炭酸刺激感について添加前の炭酸飲料と比較した。炭酸刺激感は、パネリスト２名により、実施例１と同様に、添加前の炭酸飲料の評点を４とした７段階により官能評価した。評価結果を表４に示す。この結果、全ての炭酸飲料において、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの添加により、炭酸刺激感が増強された。 [Example 4]
Methyl (3-oxo-2-pentylcyclopentyl) acetate was added to cider, non-alcohol beer, new genre beer, and Chu-Hi to a final concentration of 100 μM, respectively, and compared with carbonated beverages before addition for carbonic acid irritation. . The feeling of carbonic acid stimulation was sensory-evaluated by two panelists, in the same manner as in Example 1, in seven stages with a score of 4 for the carbonated beverage before addition. The evaluation results are shown in Table 4. As a result, in all carbonated beverages, carbonic acid irritation was enhanced by the addition of methyl (3-oxo-2-pentylcyclopentyl) acetate.
サイダー、ノンアルコールビール、新ジャンルビール、及びチューハイに、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを終濃度１００μＭとなるようにそれぞれ添加し、炭酸刺激感について添加前の炭酸飲料と比較した。炭酸刺激感は、パネリスト２名により、実施例１と同様に、添加前の炭酸飲料の評点を４とした７段階により官能評価した。評価結果を表４に示す。この結果、全ての炭酸飲料において、メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの添加により、炭酸刺激感が増強された。 [Example 4]
Methyl (3-oxo-2-pentylcyclopentyl) acetate was added to cider, non-alcohol beer, new genre beer, and Chu-Hi to a final concentration of 100 μM, respectively, and compared with carbonated beverages before addition for carbonic acid irritation. . The feeling of carbonic acid stimulation was sensory-evaluated by two panelists, in the same manner as in Example 1, in seven stages with a score of 4 for the carbonated beverage before addition. The evaluation results are shown in Table 4. As a result, in all carbonated beverages, carbonic acid irritation was enhanced by the addition of methyl (3-oxo-2-pentylcyclopentyl) acetate.
本発明に係る炭酸刺激増強方法により、炭酸ガス圧を高めずとも、炭酸刺激が増強された炭酸飲料を製造し得るため、当該方法及びこれにより製造された炭酸飲料は、ビール、発泡酒等の発泡性アルコール飲料、ノンアルコールビール、コーラ等の発泡性清涼飲料等の製造分野で利用が可能である。
Since the carbonic acid stimulation enhancing method according to the present invention can produce a carbonated beverage with enhanced carbonic acid stimulation without increasing the carbon dioxide pressure, the method and the carbonated beverage produced thereby can be used for beer, sparkling liquor, etc. It can be used in the field of manufacturing sparkling soft drinks such as sparkling alcoholic beverages, non-alcoholic beers, and colas.
Claims (7)
- メチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを原料として用いることを特徴とする、炭酸飲料の炭酸刺激の増強方法。 Methyl (3-oxo-2-pentylcyclopentyl) acetate is used as a raw material, and a method for enhancing carbonic acid stimulation of carbonated beverages.
- 最終製品である炭酸飲料中のメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量が３０μＭ以上であることを特徴とする、請求項１に記載の炭酸飲料の炭酸刺激の増強方法。 The method for enhancing carbonic acid stimulation of carbonated beverages according to claim 1, wherein the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the final product carbonated beverage is 30 μM or more.
- 最終製品である炭酸飲料中のメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートの含有量が４００μＭ以下であることを特徴とする、請求項１又は２に記載の炭酸飲料の炭酸刺激の増強方法。 The method for enhancing carbonic acid stimulation of carbonated beverages according to claim 1 or 2, wherein the content of methyl (3-oxo-2-pentylcyclopentyl) acetate in the final product carbonated beverage is 400 µM or less. .
- 前記炭酸飲料がビールテイスト飲料であることを特徴とする、請求項１～３の何れか一項に記載の炭酸飲料の炭酸刺激の増強方法。 The method for enhancing carbonic acid stimulation of a carbonated beverage according to any one of claims 1 to 3, wherein the carbonated beverage is a beer-taste beverage.
- 請求項１～４の何れか一項に記載の炭酸飲料の炭酸刺激の増強方法を用いることを特徴とする、炭酸飲料の製造方法。 A method for producing a carbonated beverage, comprising using the method for enhancing carbonic acid stimulation of a carbonated beverage according to any one of claims 1 to 4.
- ３０～４００μＭのメチル（３－オキソ－２－ペンチルシクロペンチル）アセテートを含有することを特徴とする炭酸飲料。 A carbonated beverage characterized by containing 30 to 400 μM methyl (3-oxo-2-pentylcyclopentyl) acetate.
- ビールテイスト飲料であることを特徴とする、請求項６に記載の炭酸飲料。 The carbonated drink according to claim 6, which is a beer-taste drink.
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| JP2000325018A (en) * | 1999-05-06 | 2000-11-28 | Unilever Nv | Production of black tea |
| JP2005143467A (en) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | Green tea flavored composition |
| JP2007169245A (en) * | 2005-12-26 | 2007-07-05 | Soda Aromatic Co Ltd | Arachidonic acid metabolism inhibitor |
| JP2009132703A (en) * | 2007-10-09 | 2009-06-18 | Symrise Gmbh & Co Kg | 2-alkoxymethyl-3-isoalkenyl-1-methylcyclopentene, use thereof, in particular, as fragrance substance, corresponding article and production method |
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| JP2000325018A (en) * | 1999-05-06 | 2000-11-28 | Unilever Nv | Production of black tea |
| JP2005143467A (en) * | 2003-11-20 | 2005-06-09 | Kiyomitsu Kawasaki | Green tea flavored composition |
| JP2007169245A (en) * | 2005-12-26 | 2007-07-05 | Soda Aromatic Co Ltd | Arachidonic acid metabolism inhibitor |
| JP2009132703A (en) * | 2007-10-09 | 2009-06-18 | Symrise Gmbh & Co Kg | 2-alkoxymethyl-3-isoalkenyl-1-methylcyclopentene, use thereof, in particular, as fragrance substance, corresponding article and production method |
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