JP7009121B2 - Enhancement of carbonated feeling in carbonated drinks containing cinnamaldehyde - Google Patents

Description

The present invention relates to enhanced carbonic acid sensation in a packaged carbonated drink containing cinnamaldehyde (hereinafter, also referred to as "cinnamaldehyde-containing packaged carbonated drink"), more specifically, a cinna with enhanced carbonic acid sensation. The present invention relates to a carbonated beverage containing mualdehyde in a container and a method for producing the same.

In recent years, consumer tastes have become more diverse, and a wide variety of beverages have been marketed as packaged beverages accordingly. Examples of sweet drinks include juices such as orange juice and apple juice, carbonated drinks and lactic acid bacteria drinks, and bitter drinks such as black coffee and tea. These various types of packaged beverages are designed for flavor according to the type of beverage, and various raw materials are used accordingly.

A carbonated drink is a soft drink in which carbon dioxide gas (carbon dioxide) is injected into the drink liquid and the carbon dioxide gas is absorbed into the drink liquid in a hypersaturated manner, and has a unique carbonated feeling that cannot be obtained with a normal soft drink. Therefore, it is often drunk in search of this. The carbonated sensation of carbonated drinks is caused by the stimulating sensation obtained by foaming the carbon dioxide gas in the beverage when it passes through the oral cavity and throat, and the carbonated sensation gives the drinker a refreshing and refreshing sensation. Make you feel. Therefore, in carbonated drinks, the feeling of carbonation is an important property that influences consumer satisfaction.

As one of the means for enhancing the feeling of carbonation, it is conceivable to simply increase the concentration of carbon dioxide gas contained in the beverage. However, when a high-concentration carbon dioxide gas is contained in a beverage, the gas pressure in the container naturally increases, so it is difficult to adopt such a means in a packaged carbonated beverage due to restrictions on the container such as pressure resistance. Is generally known to be. Therefore, various methods have been tried in order to enhance the carbonic acid feeling of the carbonated drink by a method other than the method of increasing the carbon dioxide gas concentration. For example, Patent Document 1 discloses a method for enhancing the carbonated feeling of a carbonated beverage by containing a fine gel of a thickening stabilizer having a median diameter of 300 μm or less. Further, Patent Document 2 discloses a method for enhancing the carbonated feeling of a carbonated drink by containing an extract of Star Anise (scientific name: Illicium verum, also known as octagonal, star anise, star anise, star anise). There is. Further, in Patent Document 3, one or more selected from the group consisting of capsaicin extract, pepper extract, ginger extract, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, piperine, 6-gingerol and 6-shogaol. A method for enhancing the carbonic feeling of a carbonated beverage by containing a derived pungent component is disclosed. Further, Patent Document 4 discloses a method for enhancing the carbonation stimulation of a beverage by adding undecatoriens and undecatetraenes to the beverage. Patent Document 4 discloses that a warming substance is further added in order to further obtain the carbonic acid stimulation enhancing effect, and piperine and spirantol are mentioned as examples of such warming substances. Further, Patent Document 5 discloses a method for enhancing or maintaining the carbonated feeling of a carbonated drink by containing spirantol or a plant extract containing spirantol. Further, Patent Document 6 uses an emulsified composition containing a sensory stimulant, an emulsifier, water and, if necessary, an oily substance, and the average particle size of the emulsified particles is 500 nm or less. A method for enhancing the feeling of carbonation through the throat has been disclosed, and examples of such sensory stimulants include ginger extract and spirantol.

By the way, among carbonated drinks, cola-flavored carbonated drinks have been highly popular in many countries for decades. The raw materials for cola-flavored carbonated drinks differ slightly depending on the product and the like, but are usually said to contain citrus oil, cinnamon, vanilla, acidulants and the like. It is known that the main component of the scent of cinnamon is a kind of aromatic aldehyde called cinnamaldehyde (C ₆ H ₅ CH = CH-CHO, molecular weight 132.16).

Patent Document 7 discloses a masking composition for masking an unpleasant or very strong aroma of an added substance in an orally ingestible product. It is disclosed that such a masking composition contains a low alkylcarboxylic acid such as acetic acid, and the masking effect can be enhanced by further containing a warming agent. Examples of such warming agents include spirantol and piperine. Further, Patent Document 8 discloses a method for screening a compound that enhances a feeling of carbonation by using an increase in the intensity of a physiological response such as cells derived from the trigeminal nerve as an index. Patent Document 8 includes that spirantol enhances the physiological response of cells derived from the trigeminal nerve, that a stimulant can be used as a test compound for a screening method, and piperine and the like are examples of such stimulants. Is disclosed.

However, in all of Patent Documents 1 to 8, in the carbonated drink containing cinnamaldehyde, the effect of enhancing the carbonic acid sensation by the amide derivative such as spirantol can hardly be obtained, and the carbonated sensation of the carbonated drink containing cinnamaldehyde is hardly obtained. There is no disclosure about the fact that can be actually enhanced by piperins.

Japanese Unexamined Patent Publication No. 2013-121323 Japanese Unexamined Patent Publication No. 2015-173631 Japanese Unexamined Patent Publication No. 2010-066949 International Publication No. 2015/033964 Japanese Unexamined Patent Publication No. 2006-166870 International Publication No. 2015/156244 Special Table 2009-504675 Gazette Japanese Unexamined Patent Publication No. 2016-158502

Under the circumstances of the background technology as described above, the present inventors have evaluated the effect of enhancing the feeling of carbonation by adding an amide derivative such as spirantol in cola, which is a carbonated drink. It was newly found that, unlike the case of carbonated water, the effect of enhancing the feeling of carbonation is hardly obtained in the case of cola. The inventor further analyzed and newly found that among the components of cola, cinnamaldehyde inhibits the carbonation-enhancing effect of amide derivatives such as spirantol. It was surprising to those skilled in the art that cinnamaldehyde inhibits the carbonic acid sensation enhancing effect of amide derivatives such as spirantol. As described above, the present inventors have discovered a novel problem that the carbonic acid sensation enhancing effect of an amino derivative such as spirantol is hindered in a carbonated drink containing cinnamaldehyde at a certain concentration or higher.

An object of the present invention is to provide a cinnamaldehyde-containing container-filled carbonated drink having an enhanced feeling of carbonation, a method for producing the same, and the like.

Under the circumstances of the background technology as described above, the present inventors conducted various studies on a method for enhancing the feeling of carbonation in a carbonated drink containing cinnamaldehyde. It has been newly found that the feeling of carbonation can be actually enhanced even in a carbonated drink containing cinnamaldehyde in a container by adding the content so as to have a certain ratio or more, and the present invention has been completed.

In addition, the present inventors have found that when an amide derivative such as spirantol and pipelins such as piperin are used in combination in a carbonated drink containing cinnamaldehyde, the amide derivative that alone did not exhibit the effect of enhancing the carbonic acid sensation is piperins. We have newly found that it exerts a synergistic effect of enhancing carbonic acid sensation, and have completed the present invention.

（上記式（１）中、Ｒ^１は、末端がメチレンジオキシフェニル基で置換されていてもよい炭素数２～２０のポリエン基またはアルケニル基（好ましくはポリエン基）を表し、Ｒ^２及びＲ^３は、それぞれ独立して、水素原子又は水酸基で置換されていてもよい低級アルキル基を表し、Ｒ^２とＲ^３は、それぞれ互いに隣接する窒素原子と共に複素環を形成していてもよい。）
（６）さらに難消化性デキストリンを含有し、かつ、容器詰炭酸飲料中の難消化性デキストリン濃度が０．２重量％以上であることを特徴とする上記（１）～（５）のいずれかに記載の容器詰炭酸飲料に関する。 That is, the present invention
(1) A packaged carbonated drink containing cinnamaldehyde, which contains piperins and is characterized in that the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 or more. Containerized carbonated drinks and
(2) The packaged carbonated drink according to (1) above, wherein the concentration of cinnamaldehyde in the packaged carbonated drink is 0.03 to 300 ppm.
(3) The packaged carbonated drink according to (1) or (2) above, wherein the piperine concentration in the packaged carbonated drink is 0.005 to 10 ppm.
(4) The packaged carbonated drink according to any one of (1) to (3) above, wherein the ratio of the piperine concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 to 350. ,
(5) Further, the amide derivative of the following general formula (1) (however, excluding piperines) is contained, and the ratio of the amide derivative concentration to the piperine concentration in the packaged carbonated drink is 0.05 to 100. The packaged carbonated drink according to any one of (1) to (4) above, which is characterized by the above.

(In the above formula (1), R ¹ represents a polyene group or an alkenyl group (preferably a polyene group) having 2 to 20 carbon atoms which may be substituted with a methylenedioxyphenyl group at the terminal, and R ² and R Reference numeral ³ represents a lower alkyl group which may be independently substituted with a hydrogen atom or a hydroxyl group, and R ² and R ³ may form a heterocycle together with nitrogen atoms adjacent to each other.)
(6) Any of the above (1) to (5), which further contains indigestible dextrin and has a concentration of indigestible dextrin in a packaged carbonated drink of 0.2% by weight or more. Concerning the packaged carbonated drinks described in.

That is, the present invention
(7) In the production of a packaged carbonated drink containing cinnamaldehyde, the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002. The present invention relates to a method for producing a packaged carbonated beverage, which comprises the above adjustment.

That is, the present invention
(8) In the production of a packaged carbonated drink containing cinnamaldehyde, the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 or more. The present invention relates to a method for enhancing the carbonated feeling of a packaged carbonated drink, which is characterized by adjusting to.

According to the present invention, it is possible to provide a cinnamaldehyde-containing container-filled carbonated drink having an enhanced feeling of carbonation, a method for producing the same, and the like.

The present invention
[1] A packaged carbonated drink containing cinnamaldehyde, which contains piperins and is characterized in that the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 or more. (Hereinafter referred to as "the containerized carbonated drink of the present invention");
[2] In the production of a packaged carbonated drink containing cinnamaldehyde, the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002. A method for producing a packaged carbonated beverage, which comprises the above adjustment (hereinafter, also referred to as "the production method of the present invention");
[3] In the production of a packaged carbonated drink containing cinnamaldehyde, the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002. A method for enhancing the carbonic sensation of a packaged carbonated drink, which is characterized by the above adjustment (hereinafter, also referred to as "the method for enhancing the carbonic sensation of the present invention");
including. For example, PET resin, which is a material for PET bottles, has a very small amount of air permeability. Therefore, it is known that the volatile components in carbonated beverage products gradually decrease as the period elapses after production. If the numerical values of the component concentration and its ratio in the present invention satisfy the numerical range of the component concentration and its ratio in the present invention at least for a period of time within 6 months from the manufacture of the carbonated beverage product, the carbonated beverage product. Satisfies the numerical range of the component concentration and its ratio in the present invention.

(Contained carbonated drink of the present invention)
The packaged carbonated drink of the present invention is a packaged carbonated drink containing cinnamaldehyde, which contains piperins, and the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002. Other than the above, there are no particular differences from ordinary packaged carbonated drinks in the manufacturing raw materials, manufacturing methods, and manufacturing conditions used.

(Cinnamaldehyde)
Cinnamaldehyde is a kind of aromatic aldehyde represented by C ₆ H ₅ CH = CH-CHO.

The concentration of cinnamaldehyde in the packaged carbonated drink of the present invention is not particularly limited as long as the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 or more, but the carbonic acid of the amide derivative such as spirantol is not particularly limited. The concentration of cinnamaldehyde is 0.03 to 300 ppm from the viewpoint of the balance between the stronger inhibitory effect on the sensation-enhancing effect and the greater significance of the present invention and the harmony of the overall flavor of the packaged carbonated drink. It is preferably 0.05 to 30 ppm, more preferably 0.1 to 30 ppm, still more preferably 0.3 to 30 ppm, and even more preferably 1.0 to 30 ppm. It is preferably 2.0 to 30 ppm, and most preferably 2.0 to 30 ppm.

The concentration of cinnamaldehyde in the packaged carbonated drink of the present invention can be measured by a known method such as an HPLC method, a GC-MS method, or an LC-MS method.

The cinnamaldehyde used in the present invention may be extracted from a natural product, synthesized by chemical means or the like, or commercially available, or these may be used. It may be used in combination. Examples of commercially available products include cinnamon powder, cinnamon oil, cinnamon powder, cinnamon extract, cinnamaldehyde-containing fragrance (preferably cinnamon flavor), cinnamaldehyde-containing oil and the like. Further, the cinnamaldehyde used in the present invention may not contain a substance other than cinnamaldehyde, but may contain a substance other than cinnamaldehyde. Examples of substances containing substances other than cinnamaldehyde include the cinnamon flavors mentioned above as commercial products.

(Piperines)
The piperins in the present invention are polyene groups or alkenyl groups having 4 to 6 carbon atoms in which the terminal is substituted with a methylenedioxyphenyl group in the amide derivative of the general formula ( ¹ ) described later, and R It means a compound in which ² and R3 ^are cyclized. Examples of the piperines in the present invention include piperine, isopiperine, chavicine, chavicine, piperine, piperine, piperine A, piperine B and the like, and piperine is particularly preferable. The piperines used in the present invention may be one kind or two or more kinds. Piperine is a kind of alkaloid represented by C ₁₇ H ₁₉ NO ₃ , and is also called 1- [5- (1,3-benzodioxole-5-yl) -2,4-pentadienoyl] piperidine. .. In addition, the numerical range related to piperines in the present specification can be particularly preferably used when the piperines are piperines.

The concentration of piperines in the packaged carbonated drink of the present invention is not particularly limited as long as the ratio of the piperine concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 or more, but a higher carbonic acid sensation enhancing effect can be obtained. From the viewpoint of the balance between obtaining and avoiding excessive spiciness of the piperines themselves, the concentration of the piperines is preferably 0.005 to 10 ppm, preferably 0.01 to 3.0 ppm. It is more preferable, and 0.05 to 3 ppm is further preferable. The concentration of piperines in the packaged carbonated drink of the present invention (piperine concentration) means the total concentration of piperines contained in the packaged carbonated drink of the present invention.

The concentration of piperines in the packaged carbonated drink of the present invention can be measured by a known method such as an HPLC method, a GC-MS method, or an LC-MS method.

The piperines used in the present invention may be those extracted from natural products, those synthesized by chemical means or the like, or those commercially available, and these may be used. It may be used in combination. Examples of commercially available products include extracts of fruits of pepper (Piper nigrum), which belongs to the genus Pepper of the family Pepper, extracts of ears of long pepper (Piper longum), and extracts of ears of long pepper (Piper retrofractum). The extraction method is known, and for example, Japanese Patent Application Laid-Open No. 05-262646 discloses a method for extracting piperine from pepper belonging to the genus Pepper. The piperines used in the present invention may not contain substances other than piperines, but may contain substances other than piperines. Examples of substances containing substances other than piperines include the extracts mentioned above as commercial products.

(Ratio of piperine concentration to cinnamaldehyde concentration in packaged carbonated drink)
In the present invention, the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated beverage is not particularly limited as long as it is 0.002 or more, but a higher carbonic sensation enhancing effect and the spiciness of the piperins themselves can be obtained. From the viewpoint of the balance with avoiding excessiveness, it is preferably 0.002 to 350, more preferably 0.002 to 333, still more preferably 0.003 to 100, and even more preferably 0.017 to 100. , More preferably 0.03 to 100, still more preferably 0.033 to 100, even more preferably 0.033 to 50, still more preferably 0.033 to 35, still more preferably 0.033 to 33. The unit of cinnamaldehyde concentration and the unit of piperine concentration when calculating this ratio are not particularly limited as long as they are the same, and it is preferable to use, for example, the concentration "ppm" with respect to the total amount of carbonated drink for either concentration. Can be mentioned.

(Arbitrary ingredient of carbonated drink)
The packaged carbonated drink of the present invention may contain only cinnamaldehyde, piperines, carbon dioxide gas and water (hereinafter, these four types are collectively referred to as "essential ingredients"), but the general formula (1). ) Amido derivative (hereinafter, also referred to as "amide derivative in the present invention"), resistant dextrin, acidulant, pH adjuster, sweetener, emulsifier, stabilizer, colorant (for example, caramel pigment), cafe. Any component such as inn, fragrance, fruit juice, and vegetable juice may be contained. The acidulant can also have a function as a pH adjuster.

(Amid derivative which is an optional component)
The packaged carbonated drink of the present invention may not contain the amide derivative of the present invention, but preferably contains the amide derivative of the present invention as an optional component. In a carbonated drink containing cinnamaldehyde, when an amide derivative such as spirantol is used in combination with piperines, the amide derivative which alone did not exert a carbonic acid sensation enhancing effect exhibits a synergistic carbonic acid sensation enhancing effect with piperines. Because. The amide derivative in the present invention means an amide derivative excluding the piperines in the present invention among the amide derivatives represented by the following general formula (1).

(In the above formula (1), R ¹ represents a polyene group or an alkenyl group (preferably a polyene group) having 2 to 20 carbon atoms which may be substituted with a methylenedioxyphenyl group at the terminal, and R ² and R are represented. Reference numeral ³ represents a lower alkyl group which may be independently substituted with a hydrogen atom or a hydroxyl group, and R ² and R ³ may form a heterocycle together with nitrogen atoms adjacent to each other.)
In the present specification, the "polyene group" is a general term for monovalent groups generated by the loss of one hydrogen atom from an unsaturated hydrocarbon having a plurality of (two or more) double bonds in the molecule. means. Further, the "alkenyl group" means a monovalent group generated by the loss of one hydrogen atom from an unsaturated hydrocarbon having one double bond in the molecule.

The R ¹ is not particularly limited as long as it is a polyene group or an alkenyl group (preferably a polyene group) having 2 to 20 carbon atoms which may be substituted with a methylenedioxyphenyl group at the terminal, but the R 1 is not particularly limited. Polyene group or alkenyl group (preferably a polyene group) is preferable, and a polyene group or an alkenyl group (preferably a polyene group) having 5 to 12 carbon atoms is more preferable.

The above R ² and R ³ each independently represent a lower alkyl group which may be substituted with a hydrogen atom or a hydroxyl group (for example, an alkyl group having 1 to 4 carbon atoms), and R ² and R ³ are A heterocycle may be formed together with nitrogen atoms adjacent to each other, but a hydrogen atom is preferable as R ² and an isobutyl group is preferable as R ³ . The distinction between R ² and R ³ is for convenience, and R ² and R ³ may be interchanged.

The amide derivative in the present invention includes spirantols, sanshools, hydroxysanshools and the like, with spirantols being preferred, and spirantol being more preferred. In the amide derivative of the general formula (1), spiranthols are a polyene group having 9 carbon atoms and containing ^{3 double bonds, R 2 is a hydrogen atom, and R 3 is an} isobutyl group. In the amide derivative of the general formula (1), R ¹ is a polyene group having 11 carbon atoms and containing 4 double bonds, and R ² is a hydrogen atom. R ³ is a compound having an isobutyl group, and hydroxysanshools are polyene groups in which R ¹ has 11 carbon atoms and contains four double bonds in the amide derivative of the general formula (1), and R ² is a hydrogen atom and R ³ is a hydroxymethylpropyl group.

The amide derivative used in the present invention may be one kind or two or more kinds. For example, the amide derivative used in the present invention may be one or more substances selected from the group consisting of spirantols, sanshools and hydroxysanshools. The amide derivative used in the present invention consists of a group consisting of the genus Spilanthes of the family Rutaceae, the genus Zanthoxylum of the family Rutaceae, the genus Zanthoxylum of the family Rutaceae (Fagara), and the genus Piper of the family Rutaceae. It may be one or more amide derivatives that can be extracted from plants belonging to the selected genus.

The amide derivative used in the present invention preferably contains at least spirantols (more preferably at least spirantol), and among the amide derivatives contained in the packaged carbonated drink of the present invention, spirantols (preferably spirantol). The proportion is preferably 30% by weight or more, preferably 50% by weight or more, more preferably 65% by weight, still more preferably 80% by weight or more, still more preferably 90% by weight or more.

When the packaged carbonated drink of the present invention further contains the amide derivative of the present invention, the ratio of the total concentration of the amide derivative in the present invention to the concentration of piperins in the packaged carbonated drink is not particularly limited, but a higher carbonic acid feeling is obtained. It is preferably 0.05 or more from the viewpoint of obtaining the enhancing effect, and from the viewpoint of the balance between obtaining a higher carbonic acid feeling enhancing effect and avoiding excessive spicy irritation of the amide derivative itself. It is preferably 0.05 to 100, more preferably 0.1 to 10, and even more preferably 0.5 to 5.

The concentration of the amide derivative in the packaged carbonated beverage of the present invention is not particularly limited, but the total concentration of the amide derivative in the present invention is preferably 0.0005 ppm or more from the viewpoint of obtaining a higher carbonic acid sensation enhancing effect. From the viewpoint of the balance between obtaining a higher carbonic acid sensation enhancing effect, avoiding excessive spicy irritation of the amide derivative itself, and suppressing the cost, the total concentration of the amide derivative in the present invention is preferable. Examples thereof include 0.0005 to 100 ppm, more preferably 0.001 to 30 ppm, still more preferably 0.005 to 10 ppm, and more preferably 0.015 to 5 ppm. In the present specification, the numerical range related to the amide derivative can be particularly preferably used when the amino derivative is spirantol.

The concentration of the amide derivative in the packaged carbonated drink of the present invention can be measured by a known method such as an HPLC method, a GC-MS method, or an LC-MS method.

The amide derivative used in the present invention may be extracted from a natural product, synthesized by chemical means or the like, or commercially available, or these may be used. It may be used in combination. As a commercially available product, for example, a fragrance containing such an amide derivative is preferably mentioned. Further, the amide derivative used in the present invention may not contain a substance other than the amide derivative, but may contain a substance other than the amide derivative, for example, an extraction containing the amide derivative. It may be a thing. Further, as a substance other than the amide derivative, a substance containing an emulsifying component (for example, an emulsified fragrance containing an amide derivative) may be used.

A method for extracting an amide derivative used in the present invention from a plant is well known. For example, spiranthols such as spiranthol can be extracted from the flower heads and whole plants of plants belonging to the genus Spilanthes of the family Asteraceae using a solvent. Such an extraction method is known, and for example, Japanese Patent Application Laid-Open No. 7-90294 discloses a method for extracting spirantol from Paracress, a Dutch family belonging to the genus Asteraceae. Further, sanshools such as sanshool can be extracted from the peels and fruits of plants belonging to the genus Zanthoxylum of the family Rutaceae or the genus Zanthoxylum of the family Rutaceae using a solvent. Such an extraction method is known, and for example, Japanese Patent Application Laid-Open No. 2013-103901 discloses a method for extracting sanshool from a sansho belonging to the genus Zanthoxylum.

Further, a method for synthesizing the amide derivative used in the present invention is also known. For example, Japanese Patent Publication No. 2011/007807 discloses a method for chemically synthesizing spirantol.

(Indigestible dextrin, an optional ingredient)
As described above, the present inventors have found that in a carbonated drink containing cinnamaldehyde at a certain concentration or higher, the carbonic acid sensation enhancing effect of an amino derivative such as spirantol is hindered. The present inventors have further found that this effect of cinnamaldehyde on enhancing carbonation is synergistically enhanced by the addition of indigestible dextrin. Further, the present inventors also have a carbonated drink containing cinnamaldehyde and indigestible dextrin in a carbonated drink by containing piperines in a certain ratio (for example, 0.002) or more with respect to cinnamaldehyde. We have found that we can actually enhance.

The packaged carbonated drink of the present invention does not have to contain indigestible dextrin, but contains indigestible dextrin in the present invention as an optional component from the viewpoint of further enjoying the merits of the present invention. Is preferable.

Indigestible dextrin is roasted dextrin obtained by acidifying (for example, adding hydrochloric acid) and / or heating starch derived from plants such as corn, wheat, rice, beans, potatoes, and tapioca, if necessary. A water-soluble dietary fiber that has been enzymatically treated with α-amylase and / or glucoamylase and then desalted and decolorized as necessary, and has indigestible characteristics. For such indigestible dextrin, high performance liquid chromatograph, which is an analysis method for dietary fiber described in Eshin No. 13 (“Analysis method of nutritional components, etc. in nutrition labeling standards”) dated April 26, 1999. Dextrin containing an indigestible component measured by a method (enzyme-HPLC method), preferably dextrin containing 85 to 95% by mass of the indigestible component, and the like are included. For convenience, the indigestible dextrin used in the present invention also includes a reduced product of the indigestible dextrin produced by hydrogenation. Indigestible dextrin and its reduced product (reduced indigestible dextrin) are commercially available in the form of powder, fine granules, granules and the like, and any form can be used in the present invention.

The amount of the indigestible dextrin used (content or addition amount, preferably the addition amount) in the present invention can be, for example, 0.2% by weight or more with respect to the total amount of the beverage, and the health of the indigestible dextrin can be set. From the viewpoint of the balance between obtaining the effect and retaining the flavor of the packaged carbonated drink, the content is preferably 0.2 to 5% by weight, more preferably 0.3 to 5% by weight. Be done.

The content of indigestible dextrin in a beverage is, for example, the method for analyzing dietary fiber described in April 26, 1999, Eishin No. 13 (“Analytical method of nutritional components, etc. in nutrition labeling standards”). It can be measured by high performance liquid chromatography (enzyme-HPLC method).

(Other optional ingredients)
As described above, other optional ingredients include acidulants, sweeteners and the like. Examples of the acidulant include phosphoric acid, lactic acid, tartaric acid, citric acid, malic acid, adipic acid and the like. Sweeteners include sucrose, fructose, glucose, maltose, starch saccharified product, reduced starch candy, dextrin, cyclodextrin, trehalose, brown sugar, honey and other sugars; sorbitol, erythritol, xylitol, mannitol and other sugar alcohols; sucralose. , High-sweetness sweeteners such as aspartame / L-phenylalanine compound, stevia, acesulfam potassium, somatin, sucralose; and the like.

(container)
Examples of the container in the packaged carbonated beverage of the present invention include containers such as PET bottles, polypropylene bottles, resin bottle containers such as polyvinyl chloride bottles; bottle containers; can containers; and the like.

(PH)
The pH of the packaged carbonated drink of the present invention is not particularly limited, but can be adjusted to, for example, 5 or less, preferably 4.6 or less, and more preferably 2.5 to 4.2. The pH can be adjusted with an acidulant or a pH adjuster. The pH of the beverage can be easily measured using a commercially available pH meter (for example, a pH meter manufactured by Toa Denpa Kogyo Co., Ltd.).

(Carbon dioxide concentration)
As for the carbon dioxide gas concentration of the packaged carbonated drink of the present invention, for example, a drink containing carbon dioxide gas having a gas pressure of 0.05 MPa or more, preferably 0.07 MPa or more, more preferably 0.1 MPa or more at 20 ° C. Widely included. Examples of the upper limit of the carbon dioxide gas concentration include 0.5 MPa and 0.4 MPa.

The carbon dioxide gas concentration of the packaged carbonated drink of the present invention adjusts the amount and pressure of carbon dioxide gas (carbon dioxide) blown into the carbonated drink, and adjusts the amount and carbon dioxide concentration of carbonated water used for preparing the carbonated drink. It can be adjusted by things such as. The carbon dioxide gas concentration of the carbonated beverage of the present invention can be measured using a commercially available gas pressure measuring device (for example, a gas volume measuring device manufactured by Kyoto Electronics Co., Ltd.). The measurement can be performed at a liquid temperature of 20 ° C.

(Type of carbonated drink)
The type of the packaged carbonated drink of the present invention is not particularly limited as long as it contains cinnamaldehyde and piperins and the ratio of the piperins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 or more. More specifically, carbonated drinks that do not contain alcohol, carbonated drinks, and the like can be mentioned. Examples of the carbonated drink containing no alcohol include cola-based carbonated drinks such as cola; carbonated drinks containing cola such as cola flavored liqueur, Cuban Libre, and Malibu cola; and the like.

(Heat sterilization)
The packaged carbonated drink of the present invention may or may not have undergone heat sterilization treatment, but from the viewpoint of improving storage stability, the packaged carbonated drink that has undergone heat sterilization treatment is preferable.

<Carbonic acid enhancement effect>
In the present invention, the "carbonated drink containing cinnamaldehyde in a container with enhanced carbonation" is produced by the same manufacturing method using the same kind of raw materials so as to have the same final concentration, except that it does not contain piperins. , Cinnamaldehyde-containing container-filled carbonated drink (hereinafter, also referred to as "control container-filled carbonated drink") means a cinnamaldehyde-containing container-filled carbonated drink having a higher carbonic acid feeling. More specifically, in the evaluation criteria (Table 1) described in Test 1 of Examples described later, the packaged carbonated drink having a higher evaluation of carbonic acid feeling than the control container-packed carbonated drink has "enhanced carbonic acid feeling". Included in "Cinnamaldehyde-containing packaged carbonated drinks".

In the present invention, the "carbonated feeling" means a tingling sensation caused by carbonic acid, which is felt in the oral cavity and pharynx when drinking a carbonated drink. Whether or not a certain cinnamaldehyde-containing packaged carbonated drink has a higher "carbonation" compared to a comparative control can be easily and clearly determined by a trained panelist. The above-mentioned "comparative control" for comparing the feeling of carbonation preferably includes the above-mentioned "control container-filled carbonated drink" (a container-filled carbonated drink containing cinnamaldehyde but not piperines).

A general method can be used for the evaluation criteria and the method of summarizing the evaluations among the panelists. For example, a method similar to the method using the evaluation criteria described in Test 1 of Examples described later, preferably. , The same method as the method using the evaluation criteria (Table 1) and the like described in Test 1 of Examples described later can be preferably used. The number of panelists who evaluate the feeling of carbonation may be one, but from the viewpoint of obtaining a higher objectivity evaluation, the lower limit of the number of panelists may be, for example, two or more, preferably four or more. In addition, from the viewpoint of conducting the evaluation test more easily, the upper limit of the number of panelists can be set to, for example, 20 or less and 10 or less. For the evaluation of the carbonated feeling of each packaged carbonated drink when there are two or more panelists, for example, the average of the evaluations of all the panelists regarding the carbonic feeling of the packaged carbonated drink can be adopted. When an integer evaluation score is given to each evaluation criterion, the average value of the evaluation points of all panelists may be used as the evaluation of the carbonation feeling of the packaged carbonated drink, and at that time, the average value is the first decimal place or A value rounded off to the second decimal place (preferably the first decimal place) may be adopted. When there are two or more panelists, in order to reduce the variation in the evaluation of each panelist, the evaluation criteria are standardized so that the evaluation criteria of each panelist are aligned as much as possible before the actual sensory evaluation test. It is preferable to carry out the work to be done. As such standardization work, after evaluating the carbonic acid sensation of a plurality of types of standard carbonated drinks whose degree of carbonic acid sensation is known by each panelist, the evaluation points are compared so that the evaluation criteria of each panelist do not cause a large dissociation. To confirm. In addition, it is preferable that the standard deviation of the evaluation of carbonic acid feeling by each panelist is within 0.5 by the work of standardizing the evaluation criteria in advance.

(Method for producing a packaged carbonated drink of the present invention)
The packaged carbonated drink of the present invention is conventionally known except that it contains cinnamaldehyde and piperins and the ratio of the piperins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is adjusted to 0.002 or more. It can be produced according to the method for producing a packaged carbonated drink. According to the production method of the present invention, in the production of a packaged carbonated drink containing cinnamaldehyde, the packaged carbonated drink contains piperins, and the concentration of piperins relative to the concentration of cinnamaldehyde in the packaged carbonated drink. A method of adjusting the ratio to 0.002 or more is mentioned, and more specifically, in the production of a packaged carbonated drink containing cinnamaldehyde, the raw materials for producing the packaged carbonated drink (for example, “water” and “thinna”). "Water containing mualdehyde", "water containing carbon dioxide", "water containing cinnamaldehyde and carbon dioxide", or "one of these four types of water further containing some or all of the optional components". Water ”) may contain (preferably add) piperins. Alternatively, a method of incorporating piperines into water or the like at the same time as cinnamaldehyde, or a method of mixing piperines and cinnamaldehyde in advance and then incorporating them into water or the like can be mentioned.

In the production method of the present invention, the amide derivative of the present invention may be further contained, and the ratio of the total concentration of the amide derivative to the piperine concentration in the packaged carbonated drink may be adjusted to 0.05 or more. can.

In such a production method, the order in which the production raw materials are contained (for example, addition) is not particularly limited as long as the packaged carbonated beverage containing the production raw materials to be used can be produced. A method of containing carbon dioxide gas in a liquid in which the production raw materials are mixed is preferably mentioned, and then a method of filling the liquid in a container and sealing the liquid is preferably mentioned. Further, when the carbonated drink is heat-sterilized, it may be carried out at any stage. Further, in the case of producing a packaged carbonated beverage that has undergone heat sterilization treatment, the heat sterilization treatment may be performed at any stage, but among the production raw materials used, a liquid containing a production material other than carbon dioxide gas is mixed. A method in which a container is filled with carbon dioxide gas, sealed, and then heat-sterilized is preferably used.

The method for heat sterilization is not particularly limited, and examples thereof include a high temperature short time sterilization method (HTST method), a pastorizer sterilization method, and an ultra high temperature heat treatment method (UHT method).

<Method for enhancing the carbonated feeling of the packaged carbonated drink of the present invention>
As a method for enhancing the feeling of carbonation of the present invention, in the production of a packaged carbonated drink containing cinnamaldehyde, the packaged carbonated drink contains piperins, and the concentration of piperins relative to the concentration of cinnamaldehyde in the packaged carbonated drink It is not particularly limited as long as it includes adjusting the ratio to 0.002 or more.

Hereinafter, the present invention will be described in detail by way of examples, but the present invention is not limited to these examples.

Test 1 [Effects of piperines and amide derivatives on the carbonated feeling of carbonated drinks]
The effects of piperines such as piperine and amide derivatives such as spirantol on the carbonic acid sensation of carbonated drinks and the effects of cinnamaldehyde on the carbonic acid sensation were investigated by the following experiments.

(1) Preparation of carbonated drink based on carbonated water A carbonated water as a base was prepared by adding carbon dioxide to water so as to have a gas pressure of 0.2 MPa. The formulations of spirantol, piperine, and cinnamaldehyde based on carbonated water are shown in Table 2 below. According to the formulation shown in Table 2, each carbonated drink of Test Group 1 to 6 based on carbonated water was prepared. The carbonated drink in Test Group 1 does not contain any of spirantol, piperine, and cinnamaldehyde, and is the base carbonated water itself. In addition, the carbonated water-based test group of carbonated drinks in Table 2 is based on carbonated water consisting of water and carbon dioxide, and the only difference between the test groups is the presence or absence of the components spirantol, piperine, and cinnamaldehyde. Is. Therefore, the test system in Table 2 is an excellent test system in that it is possible to clearly understand which component causes the difference in the evaluation of carbonic acid feeling in each test group due to the influence of the presence or absence of the component.

(2) Preparation of carbonated drinks based on cola drinks Cola flavors containing no cinnamon are added to water and mixed, and then carbon dioxide is added so that the gas pressure becomes 0.2 MPa to make the base cola. Beverages were prepared. The formulations of spirantol, piperine, and cinnamaldehyde based on this cola beverage are shown in Table 3 below. In the carbonated water-based carbonated drinks containing cinnamon aldehyde, cinnamon aldehyde itself was used, but in the cola drink-based carbonated drinks containing cinnamon aldehyde, not cinnamon aldehyde itself. A cinnamon flavor containing cinnamon aldehyde was used. As the concentration of cinnamaldehyde when the cinnamon flavor was used, the value converted from the cinnamaldehyde content in the cinnamon flavor was used. According to the formulation shown in Table 3, each carbonated drink of Test Group 7 to 12 based on the cola drink was prepared. The carbonated drink test group in Table 3 based on cola drink is based on cola drink containing cola flavor in addition to water and carbon dioxide, and cinnamon flavor containing cinnamaldehyde is also used as cinnamaldehyde. There is. The test group in Table 2 is considered to be superior in terms of the clarity of the influence of each component, but the test group in Table 3 is closer to the actual cola drink than the test group in Table 2, so the cola drink is used. It is clarified whether or not a carbonated drink containing other optional components such as piperin can have a carbonation-enhancing effect by pipelins such as piperin and an amide derivative such as spirantol, and the effect of cinnamaldehyde on the carbonation-enhancing effect. The test system in Table 3 is excellent in that it can be understood.

(3) Sensory evaluation of carbonic acid sensation The carbonic acid sensation of the prepared carbonated drinks in each test group was evaluated by six trained panelists according to the evaluation criteria shown in Table 1 below. Here, the feeling of carbonic acid means a tingling sensation caused by carbonic acid, which is felt in the oral cavity and pharynx when drinking a carbonated drink. For the evaluation of the carbonated feeling of each carbonated drink, the average value of the evaluation points of the six panelists was calculated, and the value rounded to the first decimal place of the average value was used. In order to reduce the variation in the evaluation of each panelist, each panelist evaluates the carbonation sensation of multiple types of standard carbonated drinks whose degree of carbonation sensation is known, and then the evaluation points are compared and the evaluation criteria of each panelist. It was confirmed that no large dissociation occurred in the water, and that the standard deviation of the evaluation points of each panelist was within 0.5.

(4) Results of sensory evaluation of carbonated feeling Table 2 shows the evaluation results of the carbonated feeling of each carbonated drink in the carbonated water-based test groups 1 to 6, and each of the test groups 7 to 12 based on the cola drink. Table 3 shows the evaluation results of the carbonated feeling of the carbonated drink.

As can be seen from the results in Tables 2 and 3, spirantol or piperin is used in both carbonated water-based carbonated drinks (Table 2) and cola drink-based carbonated drinks (Table 3). It was shown that the addition enhances the carbonated feeling in the carbonated drink (Test Group 3, Test Group 5 compared with Test Group 1 in Table 2, Test Group 9 compared to Test Group 7 in Table 3). Test plot 11).

However, the carbonation-enhancing effect of spirantol was inhibited by cinnamaldehyde (test group 4 compared with test group 3 in Table 2; test group 10 compared with test group 9 in Table 3). However, the carbonation-enhancing effect of piperine was not inhibited by cinnamaldehyde, but rather more carbonation-enhancing effect was obtained (test group 6 compared with test group 5 in Table 2; compared with test group 11 in Table 3). Test plot 12). This was an unexpected result.

Test 2 [Effect of the concentration of piperines on the carbonic acid sensation enhancing effect]
The effects of "concentration of piperines" and "ratio of concentration of piperines to concentration of cinnamaldehyde" on the carbonic acid sensation enhancing effect in carbonated drinks were investigated by the following experiments.

(1) Preparation of carbonated drink based on carbonated water Based on the carbonated water used as the base in Table 2 of Test 1, piperin and cinnamaldehyde were added to the test groups 13 to 20 according to the formulation shown in Table 4 below. Each carbonated drink was prepared.

(2) Sensory evaluation of carbonic acid sensation The carbonic acid sensation of the prepared carbonated drinks in each test group was evaluated by the method described in (3) of Test 1 above. The results are shown in Table 4.

As can be seen from the results in Table 4, the ratio of the piperine concentration (ppm) to the piperine concentration (ppm) (hereinafter, also referred to as "piperine / cinnamaldehyde concentration ratio" or simply "piperine / cinnam") is 0. In the case of .0003 (test group 13), the carbonic acid sensation enhancing effect was not observed, but in the case of 0.002 or more, more specifically, in the case of 0.002 to 3.3 (test group 14 to 20). In the case of 0.033 to 3.3 (test group 17 to 20), a higher carbonic acid sensation enhancing effect was observed.

Regarding the piperine concentration, when the piperine concentration was 0.001 ppm (test group 13), the carbonic acid sensation enhancing effect was not observed, but when the piperine concentration was 0.005 to 10 ppm (test group 14 to 20). Was found to have a carbonic acid sensation enhancing effect. Further, from the results in Table 4, from the viewpoint of obtaining a higher carbonic acid sensation enhancing effect, the piperine concentration is preferably 0.005 ppm or more, more preferably 0.01 ppm or more, further preferably 0.05 ppm or more, still more preferably 0.1 ppm. It turned out that the above is even more preferable. However, if the concentration of piperine is high, the spiciness of piperine becomes too strong, the flavor balance as a carbonated drink may be lowered, and the taste of the entire flavor of the carbonated drink may be lowered. It was found that 10 ppm or less is preferable, and 3.0 ppm or less is more preferable.

From the results in Table 4, etc., from the viewpoint of the balance between obtaining a higher carbonic acid sensation enhancing effect and avoiding excessive pungent taste of piperines themselves, piperine with respect to the concentration of cinnamaldehyde (ppm). As a preferable ratio of the concentration (ppm) of the class, the following numerical range can be mentioned.
It is preferably 0.002-350, more preferably 0.002-333, even more preferably 0.003-100, even more preferably 0.017-100, more preferably 0.03-100, even more preferably 0. 033 to 100, even more preferably 0.033 to 50, more preferably 0.033 to 35, still more preferably 0.033 to 33.

Test 3 [Effect of combined use of piperines and amide derivatives on carbonic acid sensation enhancing effect]
The effect of the combined use of piperines such as piperine and amide derivatives such as spirantol on the carbonic acid sensation enhancing effect in carbonated drinks was investigated by the following experiments.

(1) Preparation of carbonated drink based on carbonated water Based on the carbonated water used as the base in Table 2 of Test 1, piperin and cinnamaldehyde were added to the carbonated drink of Test Group 21 according to the formulation shown in Table 5 below. Was prepared.

(2) Sensory evaluation of carbonic acid sensation The carbonic acid sensation of the prepared carbonated drink in the test group 21 was evaluated by the method described in (3) of Test 1 above. The results are shown in Table 5.

Comparing the results of the test group 21 in Table 5 with the results of the test group 16 in Table 4, the carbonated drink containing 0.05 ppm of piperine and 3 ppm of cinnamaldehyde (test group 16) had a carbonated feeling of 3. On the other hand, the carbonated drink (test group 21) containing 0.05 ppm of spirantol in the same concentration of piperine and cinnamaldehyde had a carbonated feeling of 5. Regarding the component having a carbonation enhancing effect, the case where piperine 0.05 ppm and spirantol 0.05 ppm are used in combination as compared with the case where piperine 0.05 ppm alone (test group 16) is used (test group 21). Obtained a remarkably high carbonic acid feeling enhancing effect.

Comparing the results of the test group 21 in Table 5 with the results of the test group 17 in Table 4, the carbonated drink (test group 17) containing 0.1 ppm of piperin and 3 ppm of cinnamaldehyde had a carbonated feeling of 4. On the other hand, the carbonated drink (test group 21) containing 0.05 ppm of piperin, 0.05 ppm of spirantol and 3 ppm of cinnamaldehyde had a carbonated feeling of 5. Regarding the component having a carbonic acid sensation enhancing effect, compared with the case of piperine 0.1 ppm alone (test group 17), the case of using piperine 0.05 ppm and spirantol 0.05 ppm in combination (test group 21). Obtained a higher carbonic acid sensation enhancing effect. The total concentration of the carbonic acid-enhancing component in the test group 21 is 0.1 ppm (0.05 ppm + 0.05 ppm), which is higher than the total concentration of the carbonic acid-enhancing component in the test group 17 of 0.1 ppm. The effect of enhancing carbonic acid feeling was obtained. From this, it was shown that a synergistic carbonic acid sensation enhancing effect can be obtained by using piperines (preferably piperine) in combination with spirantol.

According to the present invention, it is possible to provide a cinnamaldehyde-containing container-filled carbonated drink having an enhanced feeling of carbonation, a method for producing the same, and the like.

Claims (8)

A container containing cinnamaldehyde and containing piperines, wherein the ratio of the piperine concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 or more. Filled carbonated drink. The packaged carbonated drink according to claim 1, wherein the concentration of cinnamaldehyde in the packaged carbonated drink is 0.03 to 300 ppm. The packaged carbonated drink according to claim 1 or 2, wherein the piperine concentration in the packaged carbonated drink is 0.005 to 10 ppm. The packaged carbonated drink according to any one of claims 1 to 3, wherein the ratio of the piperine concentration to the cinnamaldehyde concentration in the packaged carbonated drink is 0.002 to 350. Further, the amide derivative of the following general formula (1) (however, excluding piperines) is contained, and the ratio of the amide derivative concentration to the piperine concentration in the packaged carbonated drink is 0.05 to 100. The packaged carbonated beverage according to any one of claims 1 to 4.

(In the above formula (1), R ¹ represents a polyene group having 2 to 20 carbon atoms whose terminal may be substituted with a methylenedioxyphenyl group, and R ² and R ³ are independently hydrogen. It represents a lower alkyl group that may be substituted with an atom or a hydroxyl group, and R ² and R ³ may each form a heterocycle with adjacent nitrogen atoms.) The containerized carbonate according to any one of claims 1 to 5, further comprising indigestible dextrin and having a concentration of indigestible dextrin in a packaged carbonated drink of 0.2% by weight or more. Beverage. In the production of a packaged carbonated drink containing cinnamaldehyde, the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is adjusted to 0.002 or more while the packaged carbonated drink contains piperins. A method for producing a packaged carbonated drink, which comprises the above. In the production of a packaged carbonated drink containing cinnamaldehyde, the ratio of the pipelins concentration to the cinnamaldehyde concentration in the packaged carbonated drink is adjusted to 0.002 or more while the packaged carbonated drink contains piperin. A method for enhancing the carbonated feeling of a packaged carbonated drink, which is characterized by this.