HK1218840B - Carbonation enhancer - Google Patents

Description

Carbonic acid stimulation enhancers

Technical Field

The present invention relates to a carbonation enhancer and a method for enhancing carbonation by adding the same to a beverage, and more particularly to a carbonation enhancer containing undecatriene and undecatriene as active ingredients.

Background

In the beverage market, carbonated beverages occupy an important place regardless of tea beverages and coffee beverages, and have a market share larger than fruit beverages, sports beverages, mineral water, and the like. Carbonated beverages exist in the beverage market from old times, moisten daily lives of people all over the world, and are popular with people all the year round. In the midsummer period, when sweating after sports, and the like, water and sugar are supplied, and a unique cool feeling is simultaneously brewed, so that the throat-swallowing type tea is very suitable for throat swallowing with irritation.

It can be said that carbonated beverages are characterized by this unique "carbonation" sensation that other refreshing beverages do not possess. It can be considered that: in carbonated beverages, carbon dioxide is dissolved in water under pressure, and when the pressure is returned to normal pressure, the dissolved carbon dioxide is generated from the water as gaseous carbon dioxide bubbles, and when the bubbles are generated, sensory cells of the tongue are stimulated in the form of pressure sensation or pain sensation, thereby generating a unique stimulation sensation.

In addition, since carbonated beverages have a refreshing feeling and a high taste as the carbonation of the beverages is stronger, beverages with a strong gas pressure have been demanded.

However, carbonated beverages have the following problems: in the case of carbonated beverages containing fruit juice, the gas pressure during filling must be reduced by heat sterilization; the so-called "degassed" state is caused by a decrease in gas pressure due to the gas permeability of the container or by rapid degassing of carbon dioxide after opening the can, and the "carbonation feeling" inevitably decreases, such as a decrease in refreshing and strong stimulation of carbon dioxide required for carbonated beverages, and thus the palatability cannot be sufficiently ensured.

For carbonated beverages, the following methods have been proposed up to now: a method for producing a carbonated beverage in which 0.5 to 5 mass% of a starch decomposition product of DE6 to DE 30 is added to a carbonated beverage, thereby improving the taste quality such as pungency, creaminess, and rich taste (patent document 1); a carbonated beverage having a rich taste derived from plant components and a refreshing stimulus by carbon dioxide by setting a carbon dioxide pressure to be relatively high for a formulation containing a large amount of plant components such as fruit juice and further mixing a sweet seasoning having a high sweetness at a specific ratio (patent document 2); a method of adding spilanthol or a spilanthol-containing plant extract or plant essential oil to a carbonated beverage to thereby enhance or maintain the carbonation of the carbonated beverage (patent document 3); a method of adding 2 or more components selected from swertia japonica extract, ginger extract and rum to a carbonated beverage to increase fine foamy feeling with fine texture and improve preference for commercial products (patent document 4); a method of enhancing carbonation in carbonated beverages by adding hydroxy acid esters (patent document 5); and a method in which delta-lactone is added to make the foam more creamy when drinking (patent document 6).

However, in the method of adding the pungent ingredient alone to the carbonated beverage, the sense of carbonation is increased while the pungent taste is imparted. In addition, in other methods, the foaming feeling is improved, the rich feeling and the creamy feeling are enhanced as compared with the enhancement of the carbonic acid stimulation, and a refreshing and sufficient carbonic acid stimulation enhancing effect cannot be obtained.

Documents of the prior art

Patent document

Patent document 1: japanese laid-open patent publication No. 2002-

Patent document 2: japanese Kohyo publication No. 2002/067702

Patent document 3: japanese patent laid-open No. 2006-166870

Patent document 4: japanese patent laid-open publication No. 2005-13167

Patent document 5: japanese patent laid-open publication No. 2013-94129

Patent document 6: japanese patent laid-open No. 2012 and 50396.

Disclosure of Invention

Problems to be solved by the invention

The purpose of the present invention is to provide a carbonation enhancer that can maintain a refreshing carbonation even in the following cases: the gas pressure during filling must be reduced by heat sterilization; the "carbonation" inevitably decreases, and the function and taste desired as a thirst quenching beverage may decrease, for example, due to a decrease in gas pressure caused by gas permeability of the container or due to rapid degassing of carbon dioxide after opening the can, a so-called "degassed" state, a rapid and intense stimulation of carbon dioxide required for carbonated beverages, and the like.

Means for solving the problems

The present inventors have conducted intensive studies to solve the above problems, and as a result, have found that: this research has been completed by adding undecene trienes such as 6,8, 10-undecene-3-one and 1,3, 5-undecene to carbonated beverages and undecene tetraenes such as 1,3,5, 7-undecene to carbonated beverages, whereby preferential carbonation stimulation by carbon dioxide is enhanced and seed maintenance is enhanced.

Thus, the invention provides the following technical scheme:

(1) a carbonic acid stimulation enhancer comprising 1 or 2 or more selected from the group consisting of 6,8, 10-undecatrien-2-one, 6,8, 10-undecatrien-3-one, 6,8, 10-undecatrien-4-one, 6,8, 10-undecatrien-3-ol, 6,8, 10-undecatrien-4-ol, 1,3, 5-undecatriene and 1,3,5, 7-undecatriene.

(2) A carbonation stimulation enhancing composition comprising 1 or more than 2 selected from the group consisting of 6,8, 10-undecatrien-2-one, 6,8, 10-undecatrien-3-one, 6,8, 10-undecatrien-4-one, 6,8, 10-undecatrien-3-ol, 6,8, 10-undecatrien-4-ol, 1,3, 5-undecatriene, and 1,3,5, 7-undecatriene.

(3) The carbonation stimulation enhancing composition according to (2), comprising: 1 or more than 2 kinds of temperature-sensitive substances selected from Capsici fructus extract, fructus Piperis extract, rhizoma Zingiberis recens extract, fructus Zanthoxyli extract, jambu oleoresin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, piperine, sanshool, hydroxysanshool, sanshool, spilanthol, gingerol and shogaol, and/or selected from peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthone, isomenthone, menthyl 3-hydroxybutyrate, monomenthyl succinate, menthyl longifol, isomenthone, carvone, eucalyptol, ethyl 3- (p-menthane-3-carboxamide) acetate and N- (4-methoxyphenyl) -2-isopropyl-5-methylcyclohexanecarboxamide.

(4) A method for enhancing carbonation in a beverage, wherein 1 or 2 or more selected from the group consisting of 6,8, 10-undecatrien-2-one, 6,8, 10-undecatrien-3-one, 6,8, 10-undecatrien-4-one, 6,8, 10-undecatrien-3-ol, 6,8, 10-undecatrien-4-ol, 1,3, 5-undecatrien and 1,3,5, 7-undecatrien are added to the beverage.

(5) The method for enhancing carbonic acid stimulation of a beverage according to (4), wherein 1 or more warming substances selected from the group consisting of capsicum extract, pepper extract, ginger extract, zanthoxylum piperitum extract, jambu oleoresin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, piperine, sanshool, hydroxysanshool, sanshool, spicamide, zingiberol and shogaol, and/or 1 or more warming substances selected from the group consisting of peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthone, isomenthone, menthyl 3-hydroxybutyrate, monomenthyl succinate, pulegol, isomenthol, carvone, eucalyptol, ethyl 3- (p-menthane-3-carboxamide) acetate and N- (4-methoxyphenyl) -2-isopropyl-5-methylcyclohexanecarboxamide are added to the beverage Or more than 2 cold feeling substances.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, by adding the carbonation enhancing agent, even when the gas pressure during filling needs to be reduced, the gas pressure is reduced due to the gas permeability of the container, or a so-called "degassed" state is caused by rapid degassing of carbon dioxide after can opening, and the "carbonation feeling" such as rapid and intense stimulation reduction of carbon dioxide required for carbonated beverages is reduced, the reduction of carbonation can be suppressed, and the function and palatability of a thirst-quenching beverage originally required for carbonated beverages can be sufficiently maintained even after can opening.

Detailed Description

The present invention will be described in further detail below.

In connection with the present invention, it is to be understood that terms not specifically defined have the meanings and contents commonly used in the technical field.

In the present specification, "composed of …" means that the concept is used to exclude all elements or items other than impurities or inclusions usually present in the specifically described element or item …, and "including …" or "including …" means that the concept is used to include all elements or items other than the specifically described element or item ….

The 6,8, 10-undecatrien-2-one used in the present invention means 1 or more than 2 compounds selected from the group consisting of 6(E),8(E), 10-undecatrien-2-one, 6(Z),8(E), 10-undecatrien-2-one, 6(E),8(Z), 10-undecatrien-2-one and 6(Z),8(Z), 10-undecatrien-2-one.

Further, 6,8, 10-undecatrien-3-one used in the present invention means 1 or more compounds selected from 6(E),8(E), 10-undecatrien-3-one, 6(Z),8(E), 10-undecatrien-3-one, 6(E),8(Z), 10-undecatrien-3-one and 6(Z),8(Z), 10-undecatrien-3-one.

Further, 6,8, 10-undecatrien-4-one used in the present invention means 1 or more compounds selected from 6(E),8(E), 10-undecatrien-4-one, 6(Z),8(E), 10-undecatrien-4-one, 6(E),8(Z), 10-undecatrien-4-one and 6(Z),8(Z), 10-undecatrien-4-one.

Further, the 6,8, 10-undecatrien-3-ol used in the present invention means 1 or more compounds selected from 6(E),8(E), 10-undecatrien-3-ol, 6(Z),8(E), 10-undecatrien-3-ol, 6(E),8(Z), 10-undecatrien-3-ol and 6(Z),8(Z), 10-undecatrien-3-ol.

The 6,8, 10-undecatrien-4-ol used in the present invention represents 1 or more compounds selected from the group consisting of 6(E),8(E), 10-undecatrien-4-ol, 6(Z),8(E), 10-undecatrien-4-ol, 6(E),8(Z), 10-undecatrien-4-ol and 6(Z),8(Z), 10-undecatrien-4-ol.

Further, 1,3, 5-undecatriene used in the present invention represents 1 or 2 or more compounds selected from 1,3(E),5(E) -undecatriene, 1,3(E),5(Z) -undecatriene, 1,3(Z),5(E) -undecatriene, and 1,3(Z),5(Z) -undecatriene.

Further, 1,3,5, 7-undecene used in the present invention means 1 or 2 or more compounds selected from 1,3(E),5(E),7(E) -undecene, 1,3(E),5(E),7(Z) -undecene, 1,3(E),5(Z),7(E) -undecene, 1,3(Z),5(E),7(Z) -undecene, 1,3(E),5(Z),7(Z) -undecene 1,3(Z),5(Z),7(E) -undecene and 1,3(Z),5(Z),7(Z) -undecene.

The 6,8, 10-undecatrien-2-one used in the present invention is a known perfume compound having green leaf note associated with dry wood and having a fruit-like aroma rich in sweet natural feeling, freshness and aroma, but a carbonic acid stimulation enhancing effect has not been reported so far. 6,8, 10-undecatrien-2-one has 3 double bonds as described above, and 4 geometric isomers exist. As the 6,8, 10-undecatrien-2-one, those obtained by chemical synthesis (for example, those synthesized by the method described in Japanese patent laid-open No. 2009-84189) can be used.

The 6,8, 10-undecatrien-3-one used in the present invention is known as YUZUNONE (registered trademark of changchuan perfumery corporation), and is a known perfume compound found in asafetida, grapefruit peel and the like as a natural product, but a carbonic acid stimulation enhancing effect has not been reported until now. 6,8, 10-undecatrien-3-one has 3 double bonds as described above, and 4 geometric isomers exist. As the 6,8, 10-undecatrien-3-one, a substance extracted from a natural product such as ferulic acid ester or grapefruit peel can be used, a substance obtained by chemical synthesis (for example, a substance synthesized by the method described in Japanese patent laid-open Nos. 2009-19026 and 2011-12037) can be used, or a substance obtained from a natural product and a substance obtained by chemical synthesis can be used in combination.

The 6,8, 10-undecatrien-4-one used in the present invention is a known flavor compound found as a natural product from asafetida, but a carbonic acid stimulation enhancing effect has not been reported so far. 6,8, 10-undecatrien-4-one has 3 double bonds as described above, and 4 geometric isomers exist. As the 6,8, 10-undecatrien-4-one, a substance extracted from ferulic acid ester can be used, a substance obtained by chemical synthesis (for example, a substance synthesized by the method described in Japanese patent application laid-open No. 2009-84190) can be used, or a substance obtained from a natural product and a substance obtained by chemical synthesis can be used in combination.

The 6,8, 10-undecatrien-3-ol or 4-ol used in the present invention is a known flavor compound found from grapefruit peel as a natural product, but a carbonic acid stimulation enhancing effect has not been reported so far. The 6,8, 10-undecatrien-3-ol or 4-ol has 3 double bonds as described above, and 4 geometric isomers exist. As the 6,8, 10-undecatrien-3-one or 4-ol, a substance extracted from grapefruit peel can be used, a substance obtained by chemical synthesis (for example, a substance synthesized by the method described in Japanese patent application laid-open No. 2009-19029) can be used, or a substance obtained from a natural product and a substance obtained by chemical synthesis can be used in combination.

The 1,3, 5-undecatriene used in the present invention is a known flavor compound found as a natural product from asafetida, grapefruit peel and the like, but a carbonic acid stimulation enhancing effect has not been reported so far. 1,3, 5-undecatriene has 3 double bonds as described above, and 4 geometric isomers exist. As the 1,3, 5-undecatriene, there may be used those obtained by extraction from natural products such as asafetida and grapefruit peel, those obtained by chemical synthesis (for example, those synthesized by the method described in Japanese patent application laid-open No. 50-32105), or those obtained by natural products and those obtained by chemical synthesis in combination.

The 1,3,5, 7-undecene used in the present invention is a known flavor compound found as a natural product from angelica rotundifolia, jabora orange and the like, but the carbonic acid stimulation-enhancing effect has not been reported so far. 1,3,5, 7-undecene has 4 double bonds as described above, and 8 geometric isomers exist. As the 1,3,5, 7-undecene compounds, those obtained by extraction from natural products can be used, those obtained by chemical synthesis (for example, those synthesized by the method described in Japanese patent application laid-open No. Sho 59-42326) can be used, or those obtained by natural products and those obtained by chemical synthesis can be used in combination.

The 6,8, 10-undecatrien-2-one, 6,8, 10-undecatrien-3-one, 6,8, 10-undecatrien-4-one, 6,8, 10-undecatrien-3-ol, 6,8, 10-undecatrien-4-ol, and 1,3, 5-undecatriene used in the present invention are collectively referred to as undecatrienes, and 1,3,5, 7-undecatriene is collectively referred to as undecatrienes.

By further adding a temperature-sensitive substance to the undecatriene and undecatriene, the effect of further enhancing the carbonic acid stimulation can be obtained. The temperature-sensitive substance used in the present invention is not particularly limited as long as it imparts a temperature-sensitive property or exerts a temperature-sensitive effect when used. Examples thereof include capsicum extract, pepper extract, ginger extract, Japanese pepper extract, jambu oleoresin, capsicol, ginger oleoresin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, vanillyl ether, vanillyl propyl ether, vanillyl butyl ether, vanillyl oxamide nonaoate, piperine, sanshool, hydroxysanshool, sanshool, spicamide, gingerol, shogaol, and zingerone.

These temperature-sensitive substances may be added as a synthetic substance or a single compound isolated from a natural product, and a so-called spice extract obtained from a spice by extraction or distillation may be used.

By adding a cold feeling substance to the undecatriene and undecatriene, the effect of further enhancing the carbonation can be obtained. The cool feeling substance used in the present invention is not particularly limited as long as it imparts a cool feeling or exerts a cool feeling effect when used. Examples thereof include peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthone, isomenthone, menthyl 3-hydroxybutyrate, monomenthyl succinate, menthyl longifol, menthyl isolongifol, carvone, eucalyptol, camphor, eugenol, borneol, ethyl 3- (p-menthane-3-carboxamide) acetate, N- (4-methoxyphenyl) -2-isopropyl-5-methylcyclohexanecarboxamide, 3- (l-menthoxy) propane-1, 2-diol, p-menthane-3, 8-diol, and 1-menthyl-3-hydroxybutyrate.

These cold-feeling substances may be added as a synthetic substance or a single compound isolated from a natural product, and so-called essential oils containing these cold-feeling substances, which are obtained from plants by extraction or distillation, may be used.

When undecatrienes and undecattetraenes are added to food and drink products such as carbonated beverages, the undecatrienes and undecatrienes may be used alone or in combination. The concentration of the undecadiene and/or undecadiene to be added to the food and drink is not particularly limited, and varies depending on the strength of carbonation required for the food and drink, and in general, carbonation is enhanced by adding the undecadiene to the food and drink as a final product at a concentration of 0.01ppt to 1ppb, preferably 0.1ppt to 100ppt, and more preferably 0.5ppt to 20 ppt.

By further adding a temperature-sensitive substance and/or a cold-sensitive substance to the undecatriene and undecatriene, the carbonation stimulating effect is further enhanced. The concentration of the addition of the temperature-sensitive substance and/or the cold-sensitive substance to the food or beverage is preferably equal to or less than the threshold value of the sensation of temperature or cold, specifically, the concentration of the temperature-sensitive substance is 0.01ppm to 100ppm, preferably 0.05ppm to 50ppm, and the concentration of the cold-sensitive substance is 0.01ppm to 50ppm, preferably 0.05ppm to 20 ppm.

By adding the carbonation enhancer used in the present invention, the following decrease in carbonation can be suppressed: when the gas pressure during filling needs to be reduced, the gas pressure is reduced due to the gas permeability of the container, or a so-called "degassed" state is exhibited due to rapid degassing of carbon dioxide after opening the can, and the refreshing and strong stimulation of carbon dioxide required for carbonated beverages is reduced.

The food and drink to which the carbonation enhancer of the present invention can be added is not particularly limited as long as it is a food and drink having carbonation, and examples thereof include carbonated alcoholic beverages, ice-point, candies, jellies, soft candies, sheeted snacks, and chewing gums.

The carbonated beverage of the present invention is not particularly limited as long as it contains carbon dioxide, and examples thereof include cola carbonated beverages, clear carbonated beverages, carbonated beverages with fruit juice, fruit-colored carbonated beverages, non-alcoholic carbonated beverages, carbonated beverages with milk, carbonated water, other carbonated beverages, and nutritional drinks carbonated beverages. Specifically, carbonated drinks, lemon soda, lemon lime soda, lemonade, orange soda, grape soda, apple soda, cola, brazil cocoa, ginger juice soft drink, appetizing water, cream soda, alcohol-free beer, alcohol-free shochu drink, and alcohol-free sparkling wine may be cited.

Examples of the alcoholic beverages with carbonic acid include beers such as beer and low-malt beer; liqueurs with liqueur and other liqueurs; fruit wines such as champagne and cider, and beverage preparations as medicines.

The present invention will be described in more detail with reference to examples. The present invention is not limited to these examples.

Examples

Reference example 1 (preparation of carbonated beverage stock solution)

Ion-exchanged water was added to 13Kg of fructose-glucose liquid sugar (Bx75 °), 0.14Kg of citric acid (crystal), and 0.04Kg of trisodium citrate to dissolve them, thereby obtaining 100L of the whole product (hereinafter referred to as a carbonated beverage stock solution).

Reference example 2 preparation of undecene and undecene

As 6,8, 10-undecatrien-2-one, a compound synthesized according to the method described in Japanese patent laid-open publication No. 2009-84189 was used. As 6,8, 10-undecatrien-3-one, a compound synthesized according to the method described in Japanese patent laid-open No. 2009-19026 was used. As 6,8, 10-undecatrien-4-one, a compound synthesized according to the method described in Japanese patent laid-open No. 2009-84190 was used. As 6,8, 10-undecatrien-3-ol and 6,8, 10-undecatrien-4-ol, those synthesized according to the method described in Japanese patent laid-open No. 2009-19029 were used. 1,3, 5-undecatriene was synthesized according to the method described in Japanese patent application laid-open No. 50-32105. Further, 1,3,5, 7-undecene is synthesized by the method described in Japanese patent application laid-open No. 59-42326.

Example 1 (enhancement of carbonation Using undecatrienes and undecatrienes)

A raw material for producing a carbonated beverage stock solution (without any additive), and a product obtained by adding 1ppt of 6,8, 10-undecatrien-2-one, 6,8, 10-undecatrien-3-one, 6,8, 10-undecatrien-4-one, 6,8, 10-undecatrien-3-ol, 6,8, 10-undecatrien-4-ol, 1,3, 5-undecatriene, and 1,3,5, 7-undecatriene to the carbonated beverage stock solution. Further, carbon dioxide was injected into each preparation solution, and the pressure of the gas in the tank was set to 2.0kg/cm²Sealing with a seamer, maintaining at 65 deg.C for 10 min after the temperature of the central part of the can reaches 65 deg.C in warm waterAfter sterilization, the mixture was cooled with cold water to produce a carbonated beverage. The carbonated beverage without additives is referred to as comparative product 1, and the carbonated beverages with undecatriene and undecatriene added are referred to as invention products 1 to 7.

The carbonation of these beverages was evaluated functionally by a skilled group of 27 experts. The evaluation criteria were evaluated for the irritation due to carbonic acid at 7 stages with comparative product 1 as unchanged (4 points). The average of the evaluation scores is shown in table 1.

(rating basis)

Very strongly felt is: 7 points of

The following is strongly felt: 6 minutes

Slightly strongly felt are: 5 points of

No change: 4 is divided into

Slightly weakly felt: 3 points of

Feelings are weak: 2 is divided into

Very weakly felt: and 1 point.

As is clear from table 1: the addition of undecatriene and undecatriene to carbonated beverage has effect of enhancing carbonation of carbonated beverage.

Example 2 (change in carbonation due to gas pressure and added concentration of 6,8, 10-undecatrien-3-one)

A preparation solution in which 6,8, 10-undecatrien-3-one was not added to the carbonated beverage stock solution prepared in the same manner as in example 1, and 0.1ppt, 0.5ppt, 1ppt, 5ppt, and 10pp were added to the carbonated beverage stock solution prepared in the same manner as in example 1t and 20ppt of 6,8, 10-undecatrien-3-one, and carbon dioxide was further injected into these prepared solutions to set the pressure of the gas in the tank to 2.0kg/cm²Then, the center of the can was sealed with a seamer (seaming machine), and the temperature of the center of the can was maintained at 65 ℃ for 10 minutes in warm water to sterilize the can, and then the can was cooled with cold water to produce a carbonated beverage. Carbonated beverages without additives were referred to as comparative product 2, and carbonated beverages with 6,8, 10-undecamatrien-3-one added thereto were referred to as invention products 8 to 13.

Further, the same concentrations as described above were prepared, and the pressure of the gas in the tank was set to 3.0kg/cm²The carbonated beverage of (1). Carbonated beverages containing no additives were referred to as comparative product 3, and carbonated beverages containing 6,8, 10-undecamatrien-3-one additives were referred to as invention products 14 to 19.

The carbonation of these beverages was evaluated functionally by a skilled group of 27 experts. The evaluation was carried out under a gas pressure of 2.0kg/cm against the stimulation of carbonic acid²In the sample (2), the sample was evaluated in 7 stages with no change (4 minutes) and the gas pressure was 3.0kg/cm²The sample (2) was evaluated in 7 stages with no change (4 points) in comparative product 3, and the rating was based on the same criteria as in example 1. The average of the evaluation scores is shown in table 2.

As shown in table 2, show: the carbonic acid stimulation enhancement effect was observed by adding a very small amount of 0.1ppt, and the effect was remarkably exhibited by adding 0.5ppt or more. Further, when 20ppt of 6,8, 10-undecatrien-3-one was added, a carbonic acid stimulation-enhancing effect was observed, and the fragrance possessed by 6,8, 10-undecatrien-3-one was in an unrecognizable range, but slightly imparted with a taste.

Example 3 (change in carbonation due to gas pressure and added concentration of 1,3,5, 7-undecene)

A preparation solution in which 1,3,5, 7-undecene was not added to the carbonated drink stock solution prepared in the same manner as in example 1, and a preparation solution in which 0.1ppt, 0.5ppt, 1ppt, 5ppt, 10ppt and 20ppt of 1,3,5, 7-undecene was added to the carbonated drink stock solution prepared in the same manner as in example 1 were prepared, and carbon dioxide was further injected into these preparation solutions so that the pressure of gas in the tank was set to 2.0kg/cm²Then, the center of the can was sealed with a seamer (seaming machine), and the temperature of the center of the can was maintained at 65 ℃ for 10 minutes in warm water to sterilize the can, and then the can was cooled with cold water to produce a carbonated beverage. The carbonated beverage containing no additive was referred to as comparative product 4, and the carbonated beverage containing 1,3,5, 7-undecene was referred to as invention products 20 to 25.

Further, the same concentrations as described above were prepared, and the pressure of the gas in the tank was set to 3.0kg/cm²The carbonated beverage of (1). The carbonated beverage containing no additive was referred to as comparative product 5, and the carbonated beverages containing 1,3,5, 7-undecene were referred to as invention products 26 to 31.

The carbonation of these beverages was evaluated functionally by a skilled group of 27 experts. The evaluation was carried out under a gas pressure of 2.0kg/cm against the stimulation of carbonic acid²In the sample (2), comparative sample 4 was evaluated in 7 stages with no change (4 minutes) and the gas pressure was 3.0kg/cm²In the sample (2), comparative sample 5 was evaluated in 7 stages with no change (4 points), and the rating was made on the same scale as in example 1. The average of the evaluation scores is shown in table 3.

As shown in table 3, show: the carbonic acid stimulation enhancement effect was observed by adding a very small amount of 0.1ppt, and the effect was remarkably exhibited by adding 0.5ppt or more. Further, when 20ppt of 1,3,5, 7-undecene was added, a carbonic acid stimulation-enhancing effect was observed, and the aroma of 1,3,5, 7-undecene was in an unrecognizable range, but a slight taste was imparted thereto.

Example 4 (time-lapse change in carbonation)

Preparation of additive-free carbonated beverage stock solution prepared in the same manner as in example 1 without adding 6,8, 10-undecatrien-3-one, preparation solutions prepared by adding 1ppt of 6,8, 10-undecatrien-3-one to carbonated beverage stock solution prepared in the same manner as in example 1, and carbon dioxide gas injection into these preparation solutions were carried out to set the gas pressure in the plastic bottle to 2.0kg/cm²After sealing, the plastic bottle was kept in warm water at 65 ℃ until the temperature of the center of the plastic bottle reached 65 ℃, and then sterilized by keeping at 65 ℃ for 10 minutes, and then cooled with cold water to produce a carbonated beverage. The caps of these carbonated beverages were opened once, left to stand for 5 minutes, closed again, stored in a refrigerator for 12 hours, and the stored carbonated beverage without additives was referred to as comparative product 6, and the stored product with 1ppt of 6,8, 10-undecatrien-3-one added thereto was referred to as invention product 32.

The carbonation of these beverages was evaluated functionally by a skilled group of 27 experts. The evaluation criteria were carried out for the irritation due to carbonic acid, and the comparative product 2 was evaluated in 7 stages with no change (score 4), and the evaluation criteria were the same as in example 1. The average of the evaluation scores is shown in table 4.

The results according to table 4 show that: the carbonic acid stimulation of comparative product 6 was significantly weakened when the carbonated beverage to which 6,8, 10-undecament-3-one was not added was opened for 12 hours. On the other hand, the evaluation of the product 32 of the present invention after the lapse of 12 hours from the opening of the carbonated beverage to which 1ppt of 6,8, 10-undecatrien-3-one was added was: although slightly less, the carbonation was maintained to some extent, and by adding 6,8, 10-undecatrien-3-one, the carbonation was maintained as compared to the case where it was not added.

Reference example 3 (preparation of Capsicum extract)

100g of a commercially available dry deciduous tree was pulverized by a pulverizer, 1000g of 60% (v/v) ethanol aqueous solution was added thereto, and the mixture was stirred at 65 ℃ for 3 hours, then cooled to 20 ℃ and centrifuged, and then subjected to suction filtration using celite as a filtration aid to obtain 865g of a capsicum extract (reference 1).

Example 5 (Carbonic acid stimulating effect when 6,8, 10-undecatrien-3-one and a temperature-sensitive substance or a cold-sensitive substance were added)

A product obtained by adding no additive to the carbonated beverage stock solution prepared in the same manner as in example 1, a product obtained by adding 5ppt of 6,8, 10-undecatrien-3-one and 20ppm of a capsicum extract as a temperature-sensitive substance, a product obtained by adding 5ppm of piperine and 1ppm of menthol as a cold-sensitive substance, or a product obtained by adding 0.05ppm of ethyl 3- (p-menthane-3-carboxamide) acetate (WS-5) to the carbonated beverage stock solution prepared in the same manner as in example 1, carbon dioxide was injected into these prepared solutions, and the gas pressure in the tank was set to 2.0kg/cm²Then, the center of the can was sealed with a seamer (seaming machine), and the temperature of the center of the can was maintained at 65 ℃ for 10 minutes in warm water to sterilize the can, and then the can was cooled with cold water to produce a carbonated beverage. The carbonated beverage containing no additive was referred to as comparative product 2, the carbonated beverage containing 6,8, 10-undecament-3-one was referred to as invention product 33, the carbonated beverages containing a further addition of a temperature-sensitive substance were referred to as invention products 34 and 35, and the carbonated beverages containing a cold-sensitive substance were referred to as invention products 36 and 37.

The carbonation of these beverages was evaluated functionally by a skilled group of 27 experts. The evaluation criteria were carried out for the irritation due to carbonic acid, and the comparative product 2 was evaluated in 7 stages with no change (score 4), and the evaluation criteria were the same as in example 1. The average of the evaluation scores is shown in table 5.

The results according to table 5 show that: when a temperature-sensitive substance or a cold-sensitive substance is further added, the carbonic acid stimulation is enhanced as compared with the case where 6,8, 10-undecatrien-3-one alone is present.

Claims (4)

1. Carbonated beverage comprising a carbonation stimulation enhancing composition characterized in that it comprises

(a) 1 or more than 2 components selected from 6,8, 10-undecatrien-2-one, 6,8, 10-undecatrien-3-one, 6,8, 10-undecatrien-4-one, 6,8, 10-undecatrien-3-ol, 6,8, 10-undecatrien-4-ol, 1,3, 5-undecatriene and 1,3,5, 7-undecatriene, and

(b) 1 or more than 2 kinds of temperature-sensitive substances selected from Capsici fructus extract, fructus Piperis extract, rhizoma Zingiberis recens extract, fructus Zanthoxyli extract, jambu oleoresin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, piperine, sanshool, hydroxysanshool, sanshoamide, spilanthol, gingerol and shogaol, and/or,

(c) 1 or more than 2 cold feeling substances selected from peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthone, isomenthone, menthyl 3-hydroxybutyrate, monomenthyl succinate, menthyl longifol, isomenthol, carvone, eucalyptol, ethyl 3- (p-menthane-3-carboxamide) acetate and N- (4-methoxyphenyl) -2-isopropyl-5-methylcyclohexanecarboxamide,

in the carbonated beverage, (a) the component is added at a concentration of 0.1-100 ppt, and (b) the temperature-sensitive substance is added at a concentration of 0.01-100 ppm, and/or (c) the cold-sensitive substance is added at a concentration of 0.01-50 ppm.

Use of (a) 1 or more than 2 components selected from the group consisting of 6,8, 10-undecatrien-2-one, 6,8, 10-undecatrien-3-one, 6,8, 10-undecatrien-4-one, 6,8, 10-undecatrien-3-ol, 6,8, 10-undecatrien-4-ol, 1,3, 5-undecatriene, and 1,3,5, 7-undecatriene in a composition for enhancing carbonation for use in the preparation of a carbonated beverage, and in a carbonated beverage, component (a) is added at a concentration of 0.1ppt to 100 ppt.

3. Use according to claim 2, wherein the carbonated beverage is a beverage having a reduced carbonation due to a reduced or reduced carbonation.

4. A method for enhancing carbonation in a carbonated beverage, comprising adding to the carbonated beverage,

(a) 1 or more than 2 components selected from 6,8, 10-undecatrien-2-one, 6,8, 10-undecatrien-3-one, 6,8, 10-undecatrien-4-one, 6,8, 10-undecatrien-3-ol, 6,8, 10-undecatrien-4-ol, 1,3, 5-undecatriene and 1,3,5, 7-undecatriene,

(b) 1 or more than 2 kinds of temperature-sensitive substances selected from Capsici fructus extract, fructus Piperis extract, rhizoma Zingiberis recens extract, fructus Zanthoxyli extract, jambu oleoresin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, piperine, sanshool, hydroxysanshool, sanshoamide, spilanthol, gingerol and shogaol, and/or,

(c) 1 or more than 2 cold feeling substances selected from peppermint oil, spearmint oil, peppermint oil, eucalyptus oil, menthol, menthyl acetate, menthyl lactate, menthone, isomenthone, menthyl 3-hydroxybutyrate, monomenthyl succinate, menthyl longifol, isomenthol, carvone, eucalyptol, ethyl 3- (p-menthane-3-carboxamide) acetate and N- (4-methoxyphenyl) -2-isopropyl-5-methylcyclohexanecarboxamide,

in the method, in the carbonated beverage, (a) the component is added at a concentration of 0.1-100 ppt, and (b) the temperature-sensitive substance is added at a concentration of 0.01-100 ppm, and/or (c) the cold-sensitive substance is added at a concentration of 0.01-50 ppm.