JP2021065197A - Carbonic acid stimulation promoter comprising dihydrochalcone - Google Patents
Carbonic acid stimulation promoter comprising dihydrochalcone Download PDFInfo
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- JP2021065197A JP2021065197A JP2019195145A JP2019195145A JP2021065197A JP 2021065197 A JP2021065197 A JP 2021065197A JP 2019195145 A JP2019195145 A JP 2019195145A JP 2019195145 A JP2019195145 A JP 2019195145A JP 2021065197 A JP2021065197 A JP 2021065197A
- Authority
- JP
- Japan
- Prior art keywords
- carbonic acid
- dihydrochalcone
- stimulation
- carbonated
- ppm
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 230000000638 stimulation Effects 0.000 title claims abstract description 54
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 title claims description 35
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 title abstract description 4
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 title abstract description 4
- 235000013361 beverage Nutrition 0.000 claims abstract description 21
- CWBZAESOUBENAP-QVNVHUMTSA-N Naringin dihydrochalcone Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C(O)C(C(=O)CCC=3C=CC(O)=CC=3)=C(O)C=2)O[C@H](CO)[C@@H](O)[C@@H]1O CWBZAESOUBENAP-QVNVHUMTSA-N 0.000 claims description 43
- 239000001183 FEMA 4495 Substances 0.000 claims description 40
- 239000000203 mixture Substances 0.000 claims description 21
- 239000001329 FEMA 3811 Substances 0.000 claims description 20
- 230000002708 enhancing effect Effects 0.000 claims description 20
- ITVGXXMINPYUHD-CUVHLRMHSA-N neohesperidin dihydrochalcone Chemical compound C1=C(O)C(OC)=CC=C1CCC(=O)C(C(=C1)O)=C(O)C=C1O[C@H]1[C@H](O[C@H]2[C@@H]([C@H](O)[C@@H](O)[C@H](C)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ITVGXXMINPYUHD-CUVHLRMHSA-N 0.000 claims description 20
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- 238000000034 method Methods 0.000 claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 69
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- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 2
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Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
本発明は、炭酸刺激増強剤およびこれを飲料に添加する炭酸刺激増強方法に関し、詳しくは、ジヒドロカルコン類からなる炭酸刺激増強剤に関する。 The present invention relates to a carbonic acid stimulus enhancer and a method for adding the carbonic acid stimulus enhancer to a beverage, and more particularly to a carbonic acid stimulus enhancer composed of dihydrochalcones.
飲料市場において炭酸飲料は茶飲料、コーヒー飲料とならんで重要な位置を占めており、果実飲料、スポーツドリンク、ミネラルウォーターなどよりも大きなシェアを持っている。炭酸飲料は飲料市場で古くから存在し、世界中の人々の日々の生活に潤いを与え、長年にわたり愛飲されている。夏の暑い時期や運動の後の汗をかいたときなどには、水分補給、糖分補給と共に、独特の清涼感を醸し出す、シュワシュワっとした喉ごしが非常に好まれている。 In the beverage market, carbonated beverages occupy an important position along with tea beverages and coffee beverages, and have a larger share than fruit beverages, sports drinks, mineral water, etc. Carbonated drinks have been around for a long time in the beverage market, moisturizing the daily lives of people around the world and have been a favorite drink for many years. When it's hot in the summer or when you sweat after exercising, a squishy throat that creates a unique refreshing sensation along with hydration and sugar supplementation is very much preferred.
炭酸飲料は、他の清涼飲料にはない、この独特の「炭酸刺激感」が特徴といえる。炭酸飲料では、炭酸ガスが加圧により水に溶解しているが、常圧に戻るときに溶け込んでいた二酸化炭素が水からガス状の炭酸ガスの気泡となって発生し、その気泡の発生時に舌の感覚細胞の圧覚または痛覚を刺激して、独特のシュワシュワっとした感覚を生じさせると考えられている。 It can be said that carbonated drinks are characterized by this unique "carbonated stimulus" that other soft drinks do not have. In carbonated drinks, carbon dioxide is dissolved in water by pressurization, but when the pressure returns to normal pressure, the dissolved carbon dioxide is generated from water as gaseous carbon dioxide bubbles, and when the bubbles are generated, It is thought to stimulate the pressure or pain sensation of the sensory cells of the tongue to produce a distinctive squishy sensation.
また、炭酸飲料においては、炭酸刺激の強い飲料ほど爽快感があり、嗜好性が高いことから、ガス圧の強い飲料が求められる。 Further, in the carbonated beverage, the stronger the carbonic acid stimulus, the more refreshing the beverage and the higher the palatability. Therefore, a beverage having a strong gas pressure is required.
しかしながら、炭酸飲料は、果汁を含有する炭酸飲料において、加熱殺菌によっては、充填時のガス圧を低めに抑えなければならない場合や、容器のガス透過性によりガス圧の低下、また、開栓後の炭酸ガスの急速な脱気によっていわゆる「気の抜けた」状態となり、炭酸飲料に必要な炭酸ガスの爽快で強烈な刺激が弱まるなど、「炭酸刺激感」の低下を余儀なくされ、嗜好性を十分に保てないという問題があった。 However, in carbon dioxide beverages containing fruit juice, the gas pressure at the time of filling must be suppressed to a low level by heat sterilization, the gas pressure decreases due to the gas permeability of the container, and after opening the cap. Due to the rapid degassing of carbon dioxide, the so-called "relaxed" state is created, and the refreshing and intense stimulation of carbon dioxide required for soft drinks is weakened. There was a problem that it could not be kept sufficiently.
炭酸飲料についてはこれまでに、炭酸飲料中にＤＥ６〜３０の澱粉分解物を０．５〜５質量％添加することにより、刺激性、クリーミー性、コク味などの味質を改善した炭酸飲料の製造法（特許文献１）、果汁等の植物成分を多く含む処方に対し、炭酸ガス圧を比較的高めに設定し、さらに、高甘味度甘味料を特定の割合で配合し、植物成分に由来する豊かな味わいと炭酸ガスによる爽快な刺激を備えた炭酸飲料（特許文献２）、スピラントール又はスピラントールを含有する植物抽出物若しくは植物精油を、炭酸飲料に添加することにより、炭酸飲料の炭酸感を増強又は維持する方法（特許文献３）、センブリ抽出物、ジンジャー抽出物類およびラムエーテルから選択された２種以上からなる成分を炭酸飲料に添加することにより、きめの細かい微細な発泡感を増加させ、商品の嗜好性を高める方法（特許文献４）、ヒドロキシ酸エステル類を添加することにより、炭酸飲料の炭酸刺激を増強する方法（特許文献５）、δ−ラクトンを添加することにより、飲用時の泡をよりクリーミーに感じさせることができる方法（特許文献６）などが提案されている。 As for soft drinks, so far, by adding 0.5 to 5% by mass of a starch decomposition product of DE6 to 30 to the soft drink, the taste quality such as irritation, creaminess, and richness has been improved. The carbon dioxide pressure is set relatively high for the production method (Patent Document 1) and the formulation containing a large amount of plant components such as fruit juice, and a high sweetness sweetener is blended in a specific ratio to be derived from the plant components. By adding a carbonated drink (Patent Document 2), a spirantol or a plant extract containing spirantol or a plant essential oil, which has a rich taste and a refreshing stimulus by carbon dioxide gas, to the carbonated drink, the carbonated feeling of the carbonated drink can be obtained. By adding two or more components selected from a method for enhancing or maintaining (Patent Document 3), assembly extract, ginger extract, and lamb ether to a carbonated beverage, a fine and fine effervescent feeling is increased. (Patent Document 4), a method of enhancing the carbonic stimulation of soft drinks by adding hydroxyate esters (Patent Document 5), and drinking by adding δ-lactone. A method (Patent Document 6) that can make the foam of time feel more creamy has been proposed.
しかしながら、辛味成分を単独で炭酸飲料に添加する方法では、炭酸感の増強とともに辛味も付与してしまう。また、他の方法では炭酸刺激の増強よりも、発泡感が改善され、コク感やクリーミー感が増強される結果となり、爽快で、充分な炭酸刺激増強効果が得られなかった。 However, in the method of adding the pungent component to the carbonated drink alone, the pungent taste is imparted as well as the enhancement of the carbonic acid feeling. Further, in the other method, the foaming feeling was improved and the richness and creamy feeling were enhanced as compared with the enhancement of the carbonic acid stimulation, and a refreshing and sufficient carbonic acid stimulation enhancing effect could not be obtained.
ネオヘスペリジンジヒドロカルコンおよびナリンジンジヒドロカルコンは、甘味を付与する機能があることが知られ、また、我が国では、着香の用途としての食品添加物として認められている。しかしながら、炭酸飲料における炭酸感の不足を補い、炭酸ガスによる好ましい炭酸刺激が増強・維持されることは知られていなかった。 Neohesperidin dihydrochalcone and naringin dihydrochalcone are known to have a function of imparting sweetness, and are recognized as food additives for flavoring in Japan. However, it has not been known that the lack of carbonic acid sensation in carbonated beverages is compensated and the preferable carbonic acid stimulation by carbon dioxide gas is enhanced and maintained.
本発明の目的は、炭酸飲料において、果汁を含有する炭酸飲料において、加熱殺菌によっては、充填時のガス圧を低めに抑えなければならない場合や、容器のガス透過性によるガス圧の低下、また、開栓後の炭酸ガスの急速な脱気によっていわゆる「気の抜けた」状態となり、炭酸飲料に必要な炭酸ガスの爽快で強烈な刺激が弱まるなど、「炭酸刺激感」の低下を余儀なくされ、止渇飲料として要望される機能や嗜好性が低下した場合においても、爽快な炭酸刺激を維持することができる炭酸刺激増強剤を提供することにある。 An object of the present invention is that in a carbonated drink, in a carbonated drink containing fruit juice, the gas pressure at the time of filling must be kept low by heat sterilization, the gas pressure is lowered due to the gas permeability of the container, and the gas pressure is lowered. Due to the rapid degassing of carbon dioxide after opening, the so-called "relaxed" state is created, and the refreshing and intense stimulation of carbon dioxide required for soft drinks is weakened. It is an object of the present invention to provide a carbon dioxide stimulus enhancer capable of maintaining a refreshing carbon dioxide stimulus even when the function and palatability required as a thirsty beverage are deteriorated.
本発明者らは、上述の課題を解決すべく鋭意研究を行った結果、ジヒドロカルコン類を炭酸飲料に添加することにより、炭酸ガスによる好ましい炭酸刺激が増強・維持されることを見いだし、本研究を完成するに至った。 As a result of diligent research to solve the above-mentioned problems, the present inventors have found that by adding dihydrochalcones to carbonated drinks, preferable carbonic acid stimulation by carbon dioxide gas is enhanced and maintained, and this research Has been completed.
かくして本発明は以下のものを提供する。
（１）ジヒドロカルコン類から選択される１種または２種以上からなる炭酸刺激増強剤。
（２）ジヒドロカルコン類が、ネオヘスペリジンジヒドロカルコンまたはナリンジンジヒドロカルコンである（１）に記載の炭酸刺激増強剤。
（３）ジヒドロカルコン類から選択される１種または２種以上を含有する炭酸刺激増強組成物。
（４）ジヒドロカルコン類が、ネオヘスペリジンジヒドロカルコンまたはナリンジンジヒドロカルコンである（３）に記載の炭酸刺激増強組成物。
（５）ジヒドロカルコン類から選択される１種または２種以上を飲料に添加する飲料の炭酸刺激増強方法。
（６）ジヒドロカルコン類が、ネオヘスペリジンジヒドロカルコンまたはナリンジンジヒドロカルコンである（５）に記載の炭酸刺激増強方法。
Thus, the present invention provides the following:
(1) A carbonic acid stimulus enhancer consisting of one or more selected from dihydrochalcones.
(2) The carbonic acid stimulus enhancer according to (1), wherein the dihydrochalcones are neohesperidin dihydrochalcone or naringin dihydrochalcone.
(3) A carbonic acid stimulation enhancing composition containing one or more selected from dihydrochalcones.
(4) The carbonic acid stimulation enhancing composition according to (3), wherein the dihydrochalcones are neohesperidin dihydrochalcone or naringin dihydrochalcone.
(5) A method for enhancing carbonic acid stimulation of a beverage by adding one or more selected from dihydrochalcones to the beverage.
(6) The method for enhancing carbonation stimulation according to (5), wherein the dihydrochalcones are neohesperidin dihydrochalcone or naringin dihydrochalcone.
本発明によれば、前記の炭酸刺激増強剤を添加することにより、充填時のガス圧を低めに抑えなければならない場合や、容器のガス透過性によるガス圧の低下、また、開栓後の炭酸ガスの急速な脱気によっていわゆる「気の抜けた」状態となり、炭酸飲料に必要な炭酸ガスの爽快で強烈な刺激が弱まるなどの「炭酸刺激感」の低下時にも炭酸刺激の低下が抑えられ、炭酸飲料に本来求められる止渇飲料としての機能や嗜好性が開栓後も十分に維持される。 According to the present invention, by adding the above-mentioned carbon dioxide stimulation enhancer, the gas pressure at the time of filling must be suppressed to a low level, the gas pressure is lowered due to the gas permeability of the container, and after opening the cap. The rapid degassing of carbon dioxide causes a so-called "relaxed" state, and the decrease in carbon dioxide stimulation is suppressed even when the "feeling of carbon dioxide stimulation" is reduced, such as the refreshing and intense stimulation of carbon dioxide required for soft drinks is weakened. Therefore, the function and palatability of carbonated drinks, which are originally required for dry drinks, are sufficiently maintained even after opening.
以下、本発明についてさらに詳細に説明する。 Hereinafter, the present invention will be described in more detail.
本発明で使用される、ジヒドロカルコン類は、フラボノイド配糖体の一種であり、炭酸飲料に添加することにより、炭酸刺激を増強するものであれば特に限定されない。具体例としては、プルニンジヒドロカルコン、ヘスペレチン−７−グルコシド−ジヒドロカルコン、ネオヘスペリジンジヒドロカルコン、ナリンジンジヒドロカルコン、ヘスペレチンジヒドロカルコングルコシド、ヘスペレチンジヒドロカルコンキシロシド、ヘスペレチンジヒドロカルコンガラクトシド、ナリンゲニンジヒドロカルコンラムノシルガラクトシドなどがある。特にネオヘスペリジンジヒドロカルコンおよびナリンジンジヒドロカルコンが好適である。 The dihydrochalcones used in the present invention are a kind of flavonoid glycosides, and are not particularly limited as long as they enhance carbonation stimulation by being added to a carbonated drink. Specific examples include purnindihydrochalcone, hesperetin-7-glucoside-dihydrochalcone, neohesperetin dihydrochalcone, naringin dihydrochalcone, hesperetin dihydrochalcone glucoside, hesperetin dihydrochalcone xyloside, hesperetin dihydrochalcone galactoside, naringenin dihydrochalcone ramnosyl. There are galactoside and so on. In particular, neohesperidin dihydrochalcone and naringin dihydrochalcone are suitable.
本発明で使用される、ネオヘスペリジンジヒドロカルコンおよびナリンジンジヒドロカルコンは、甘味増強剤として既知の化合物であるが、炭酸刺激増強剤としてはこれまで報告がなかった。 Neohesperidin dihydrochalcone and naringin dihydrochalcone used in the present invention are known compounds as sweetness enhancers, but have not been reported as carbonic acid stimulation enhancers so far.
本発明で使用される、ネオヘスペリジンジヒドロカルコンおよびナリンジンジヒドロカルコンは、通常はオフホワイトのパウダー様で市場に流通されており、市販のものを購入することにより、炭酸刺激増強剤として使用することができる。 The neohesperidin dihydrochalcone and naringin dihydrochalcone used in the present invention are usually marketed as off-white powders and can be used as carbonic acid stimulants by purchasing commercially available ones. it can.
本発明で使用される、ジヒドロカルコン類は、炭酸飲料の炭酸刺激を増強するとともに炭酸飲料のボディ感やのどごし感を増強し、後切れを改善する効果を有する。 The dihydrochalcones used in the present invention have the effect of enhancing the carbonation stimulation of the carbonated drink, enhancing the body feeling and the smooth feeling of the carbonated drink, and improving the trailing edge.
炭酸飲料にジヒドロカルコン類を添加する場合、ジヒドロカルコン類は単独で使用しても良く、また、複数のジヒドロカルコン類組み合わせで使用しても良い。炭酸飲料にジヒドロカルコン類を添加する濃度は、飲料に要求される炭酸の強度によって異なり、特に限定されないが、一般的には、最終製品である飲料に対して、好ましい濃度範囲の例として、香料組成物の全体質量に対して、下限値としては、１０ｐｐｂ、２０ｐｐｂ、５０ｐｐｂ、１００ｐｐｂ、２００ｐｐｂが例示でき、上限値としては、１００ｐｐｍ、５０ｐｐｍ、２０ｐｐｍ、１０ｐｐｍ、５ｐｐｍが例示でき、これら下限及び上限値の任意の組み合わせを挙げることができる。特に、１０ｐｐｂ〜１００ｐｐｍ、（本明細書においては「〜」は上限値および下限値を含む範囲を意味する）、好ましくは２０ｐｐｂ〜５０ｐｐｍ、さらに好ましくは５０ｐｐｂ〜２０ｐｐｍの濃度を添加することにより、炭酸刺激が増強される。 When dihydrochalcones are added to a carbonated drink, the dihydrochalcones may be used alone or in combination of a plurality of dihydrochalcones. The concentration at which dihydrochalcones are added to a carbonated beverage varies depending on the strength of carbonic acid required for the beverage and is not particularly limited. With respect to the total mass of the composition, 10 ppb, 20 ppb, 50 ppb, 100 ppb, 200 ppb can be exemplified as the lower limit value, and 100 ppm, 50 ppm, 20 ppm, 10 ppm, and 5 ppm can be exemplified as the upper limit value, and these lower limit and upper limit values can be exemplified. Any combination of can be mentioned. In particular, carbonic acid is added by adding a concentration of 10 ppb to 100 ppm (in the present specification, "~" means a range including an upper limit value and a lower limit value), preferably 20 ppb to 50 ppm, and more preferably 50 ppb to 20 ppm. Stimulation is enhanced.
該ジヒドロカルコン類に、さらに飲料にウンデカトリエン類、ウンデカテトラエン類、温感物質および冷感物質から選択される１種または２種以上の化合物を添加することにより、炭酸刺激効果がさらに増強される。炭酸飲料に該化合物を添加する濃度は、各化合物群によって異なり、具体的にはウンデカトリエン類またはウンデカテトラエン類は、０．０１ｐｐｔ〜１ｐｐｂ、好ましくは０．１ｐｐｔ〜１００ｐｐｔ、温感物質は１０ｐｐｂ〜１００ｐｐｍ、好ましくは５０ｐｐｂ〜５０ｐｐｍ、冷感物質は１０ｐｐｂ〜５０ｐｐｍ、好ましくは５０ｐｐｂ〜２０ｐｐｍの濃度を提示することができる。 By further adding one or more compounds selected from undecatoriens, undecatetraenes, warming substances and cooling substances to the beverage to the dihydrochalcones, the carbonic acid stimulating effect is further enhanced. It will be enhanced. The concentration at which the compound is added to the carbonated beverage varies depending on each compound group. Specifically, undecatoriens or undecatetraenes are 0.01 ppt to 1 pppb, preferably 0.1 ppt to 100 ppt, and a warming substance. Can present a concentration of 10 ppb to 100 ppm, preferably 50 ppb to 50 ppm, and a cooling sensation substance can present a concentration of 10 ppb to 50 ppm, preferably 50 ppb to 20 ppm.
前記に記載のウンデカトリエン類、ウンデカテトラエン類とは、具体的に６，８，１０−ウンデカトリエン−２−オン、６，８，１０−ウンデカトリエン−３−オン、６，８，１０−ウンデカトリエン−４−オン、６，８，１０−ウンデカトリエン−３−オール、６，８，１０−ウンデカトリエン−４−オール、１，３，５−ウンデカトリエンおよび１，３，５，７−ウンデカテトラエンを挙げることができる。 The undecatoriens and undecatetraenes described above are specifically 6,8,10-undecatorien-2-one, 6,8,10-undecatorien-3-one, 6, 8,10-Undecatorien-4-on, 6,8,10-Undecatorien-3-ol, 6,8,10-Undecatorien-4-ol, 1,3,5-Undecatorien and 1,3,5,7-Undecatetraene can be mentioned.
前記に記載の温感物質とは、例えば、カプシカム抽出物、ペッパー抽出物、ジンジャー抽出物、サンショウ抽出物、ジャンブーオレオレジン、トウガラシオレオレジン、ジンジャーオレオレジン、カプサイシン、ジヒドロカプサイシン、ノルジヒドロカプサイシン、バニリルエチルエーテル、バニリルプロピルエーテル、バニリルブチルエーテル、ノナン酸バニリルアミド、ピペリン、サンショオール、ヒドロキシサンショオール、サンショアミド、スピラントール、ジンゲロール、ショウガオール、ジンゲロンなどを挙げることができる。 The warming substances described above include, for example, capsaicin extract, pepper extract, ginger extract, sunshaw extract, jumbu oleoledin, pepper oleoledin, ginger oleoledin, capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and the like. Examples thereof include vanillyl ethyl ether, vanillyl propyl ether, vanillyl butyl ether, nonanoic acid vanillylamide, piperin, sanshool, hydroxysanshool, sanshamide, spirantol, gingerol, gingerol, gingerron and the like.
前記に記載の冷感物質とは、例えば、ペパーミントオイル、スペアミントオイル、ハッカオイル、ユーカリプタスオイル、メントール、メンチルアセテート、メンチルラクテート、メントン、イソメントン、メンチル ３−ヒドロキシブチレート、モノメンチルサクシネート、プレゴール、イソプレゴール、カルボン、シネオール、カンファー、オイゲノール、ボルネオール、エチル ３−（ｐ−メンタン−３−カルボキサミド）アセテート、Ｎ−（４−メトキシフェニル）−２−イソプロピル−５−メチルシクロヘキサンカルボキサミド、３−（ｌ−メントキシ）プロパン−１，２−ジオール、パラメンタン−３，８−ジオール、１−メンチル−３−ヒドロキシブチレートなどを挙げることができる。 The cold sensation substances described above include, for example, peppermint oil, spearmint oil, peppermint oil, eucalyptol oil, menthol, menthol acetate, menthol lactate, menthol, isomentone, menthol 3-hydroxybutyrate, monomentyl succinate, pregoal, etc. Isopulegol, carvone, cineole, camphor, eugenol, borneol, ethyl 3- (p-menthol-3-carboxamide) acetate, N- (4-methoxyphenyl) -2-isopropyl-5-methylcyclohexanecarboxamide, 3- (l-) Menthoxy) Propane-1,2-diol, paramentan-3,8-diol, 1-menthol-3-hydroxybutyrate and the like can be mentioned.
本発明で使用される炭酸刺激増強剤を添加することにより、充填時のガス圧を低めに抑えなければならない場合や、容器のガス透過性によるガス圧の低下、また、開栓後の炭酸ガスの急速な脱気によっていわゆる「気の抜けた」状態となり、炭酸飲料に必要な炭酸ガスの爽快で強烈な刺激が弱まるなどの、炭酸刺激の低下が抑えられる。 By adding the carbon dioxide stimulus enhancer used in the present invention, the gas pressure at the time of filling must be suppressed to a low level, the gas pressure decreases due to the gas permeability of the container, and the carbon dioxide gas after opening the cap. The rapid degassing of the gas causes a so-called "relaxed" state, and the decrease in carbon dioxide stimulation such as the exhilarating and intense stimulation of carbon dioxide required for carbonated drinks is suppressed.
本発明の炭酸刺激増強剤を添加することのできる飲食品は、炭酸刺激を有する飲食物であれば特に限定はなく炭酸飲料の他、例えば、炭酸入りアルコール飲料、冷菓、キャンディー、ゼリー、グミ、錠菓、チューインガムなどを例示することができる。 The food or drink to which the carbonic acid stimulation enhancer of the present invention can be added is not particularly limited as long as it is a food or drink having carbonic acid stimulation, and other than carbonated drinks, for example, carbonated alcoholic drinks, cold confectionery, candy, jelly, gummies, Tablets, chewing gum and the like can be exemplified.
炭酸飲料については二酸化炭素を含む飲料であれば特には制限されず、例えば、コーラ炭酸飲料、透明炭酸飲料、果汁入り炭酸飲料、果実着色炭酸飲料、ノンアルコール炭酸飲料、乳類入り炭酸飲料、炭酸水、その他炭酸飲料および栄養ドリンク炭酸飲料がある。具体的には、サイダー、レモンソーダ、レモンライムソーダ、ラムネ、オレンジソーダ、グレープソーダ、アップルソーダ、コーラ、ガラナ、ジンジャーエール、トニックウォーター、クリームソーダ、ノンアルコールビール、ノンアルコールチューハイおよびノンアルコールスパークリングワインが挙げられる。 The carbonated drinks are not particularly limited as long as they contain carbon dioxide, and are, for example, cola carbonated drinks, clear carbonated drinks, fruit juice-containing carbonated drinks, fruit-colored carbonated drinks, non-alcoholic carbonated drinks, milk-containing carbonated drinks, and carbonated drinks. Water, other soft drinks and nutritional drinks Soft drinks are available. Specifically, cider, lemon soda, lemon lime soda, ramune, orange soda, grape soda, apple soda, cola, galana, ginger ale, tonic water, cream soda, non-alcoholic beer, non-alcoholic chu-hi and non-alcoholic sparkling wine. Can be mentioned.
炭酸入りアルコール飲料としては、ビール、発泡酒などのビール類、チューハイなどのリキュール類、シャンパン、シードルなどの果実酒類および医薬品としてのドリンク剤が挙げられる。 Examples of carbonated alcoholic beverages include beer, beers such as low-malt beer, liqueurs such as chu-hi, fruit alcoholic beverages such as champagne and cider, and drinks as pharmaceuticals.
以下、実施例により本発明をさらに具体的に説明する。なお、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples. The present invention is not limited thereto.
参考例１（炭酸飲料原液の調製）
果糖ぶどう糖液糖（Ｂｘ７５°）１３Ｋｇ、クエン酸（結晶）０．１４Ｋｇ、クエン酸三ナトリウム０．０４Ｋｇにイオン交換水を加えて溶解し全体を１００Ｌとした（以下炭酸飲料原液とする）。
Reference Example 1 (Preparation of undiluted solution of carbonated drink)
Ion-exchanged water was added to 13 kg of high fructose corn syrup (Bx75 °), 0.14 kg of citric acid (crystals), and 0.04 kg of trisodium citrate to dissolve them to make 100 L of the whole (hereinafter referred to as a carbonated beverage stock solution).
実施例１（ネオヘスペリジンジヒドロカルコンを添加した炭酸飲料によるガス圧と添加濃度による炭酸刺激の変化）
参考例１で調製した炭酸飲料原液に、ネオヘスペリジンジヒドロカルコンを無添加、１ｐｐｂ、１０ｐｐｂ、１００ｐｐｂ、１ｐｐｍ、１０ｐｐｍ、１００ｐｐｍおよび５００ｐｐｍ添加したものを調製し、さらに、それらの調製液に炭酸ガスを注入し、缶内ガス圧力を２．０ｋｇ／ｃｍ２に設定し、缶シーマ（巻締め機）で密封し温水中で缶中心部温度が６５℃に達した後に、１０分間６５℃で維持し殺菌後、冷水で冷却し炭酸飲料を製造した。
Example 1 (Changes in carbonation stimulation due to gas pressure and addition concentration of a carbonated drink to which neohesperidin dihydrochalcone is added)
Neohesperidin dihydrochalcone-free, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm, and 500 ppm were added to the carbonated soft drink stock solution prepared in Reference Example 1, and carbon dioxide gas was further injected into the prepared solutions. Then, set the gas pressure inside the can to 2.0 kg / cm 2 , seal it with a can seamer (winding machine), and after the temperature at the center of the can reaches 65 ° C in warm water, maintain it at 65 ° C for 10 minutes to sterilize it. After that, it was cooled with cold water to produce a carbonated drink.
無添加品の炭酸飲料を比較品１とし、ネオヘスペリジンジヒドロカルコンを添加した炭酸飲料を本発明品１〜７とした。 The additive-free carbonated beverage was designated as Comparative Product 1, and the carbonated beverage to which neohesperidin dihydrochalcone was added was designated as Products 1 to 7 of the present invention.
さらに、上記と同じ濃度で缶内ガス圧力を３．０ｋｇ／ｃｍ２に設定した炭酸飲料を製造した。無添加品の炭酸飲料を比較品２とし、ネオヘスペリジンジヒドロカルコンを添加した炭酸飲料を本発明品８〜１４とした。 Further, a carbonated beverage was produced in which the gas pressure in the can was set to 3.0 kg / cm 2 at the same concentration as described above. The additive-free carbonated drink was designated as Comparative Product 2, and the carbonated drink to which neohesperidin dihydrochalcone was added was designated as Products 8 to 14 of the present invention.
これらの飲料の炭酸刺激について、熟練したパネリスト２０名により官能評価を行った。評価の基準は、炭酸による刺激について行い、比較品１または２を変化なし（４点）とする７段階評価を行った。評価点の平均について表１に示した。
（採点基準）
かなり強く感じる ：７点
強く感じる ：６点
やや強く感じる ：５点
変化なし ：４点
やや弱く感じる ：３点
弱く感じる ：２点
かなり弱く感じる ：１点
なお、表１に示した風味とは、ネオヘスペリジンジヒドロカルコン由来の風味を示す。
The carbonation stimulation of these beverages was sensory evaluated by 20 skilled panelists. As the evaluation criteria, stimulation by carbonic acid was performed, and comparative product 1 or 2 was evaluated on a 7-point scale with no change (4 points). Table 1 shows the average of the evaluation points.
(Scoring criteria)
Feel quite strong: 7 points Feel strong: 6 points Feel slightly strong: 5 points No change: 4 points Feel slightly weak: 3 points Feel weak: 2 points Feel quite weak: 1 point The flavors shown in Table 1 are: Shows flavor derived from neohesperidin dihydrochalcone.
表１に示したとおり、ネオヘスペリジンジヒドロカルコンを炭酸飲料に１ｐｐｂ以上添加することにより、炭酸飲料の炭酸刺激を増強する効果があることが明らかとなった。また、ネオヘスペリジンジヒドロカルコンを５００ｐｐｍ添加する場合は、炭酸刺激増強効果は顕著に見られるが、ネオヘスペリジンジヒドロカルコン由来の味が付与されてしまう。 As shown in Table 1, it was clarified that the addition of neohesperidin dihydrochalcone to a carbonated drink in an amount of 1 ppb or more has an effect of enhancing the carbonation stimulation of the carbonated drink. Further, when 500 ppm of neohesperidin dihydrochalcone is added, the carbonic acid stimulation enhancing effect is remarkably observed, but the taste derived from neohesperidin dihydrochalcone is imparted.
実施例２（ナリンジンジヒドロカルコンを添加した炭酸飲料によるガス圧と添加濃度による炭酸刺激の変化）
参考例１で調製した炭酸飲料原液に、ナリンジンジジヒドロカルコンを無添加、１ｐｐｂ、１０ｐｐｂ、１００ｐｐｂ、１ｐｐｍ、１０ｐｐｍ、１００ｐｐｍおよび５００ｐｐｍ添加したものを調製し、さらに、それらの調製液に炭酸ガスを注入し、缶内ガス圧力を２．０ｋｇ／ｃｍ２に設定し、缶シーマ（巻締め機）で密封し温水中で缶中心部温度が６５℃に達した後に、１０分間６５℃で維持し殺菌後、冷水で冷却し炭酸飲料を製造した。
Example 2 (Changes in carbonation stimulation due to gas pressure and addition concentration of a carbonated drink to which naringin dihydrochalcone is added)
To the carbonated soft drink stock solution prepared in Reference Example 1, naringin dihydrochalcone was not added, 1 ppb, 10 ppb, 100 ppb, 1 ppm, 10 ppm, 100 ppm and 500 ppm were added, and carbon dioxide gas was injected into the prepared solutions. Then, set the gas pressure in the can to 2.0 kg / cm 2 , seal it with a can seamer (winding machine), and after the temperature of the center of the can reaches 65 ° C in warm water, maintain it at 65 ° C for 10 minutes to sterilize it. After that, it was cooled with cold water to produce a carbonated drink.
無添加品の炭酸飲料を比較品１とし、ナリンジンジヒドロカルコンを添加した炭酸飲料を本発明品１５〜２１とした。 The additive-free carbonated drink was designated as Comparative Product 1, and the carbonated drink to which naringin dihydrochalcone was added was designated as Products 15 to 21 of the present invention.
さらに、上記と同じ濃度で缶内ガス圧力を３．０ｋｇ／ｃｍ２に設定した炭酸飲料を製造した。無添加品の炭酸飲料を比較品２とし、ナリンジンジヒドロカルコンを添加した炭酸飲料を本発明品２２〜２８とした。 Further, a carbonated beverage was produced in which the gas pressure in the can was set to 3.0 kg / cm 2 at the same concentration as described above. The additive-free carbonated drink was designated as Comparative Product 2, and the carbonated drink to which naringin dihydrochalcone was added was designated as Products 22 to 28 of the present invention.
これらの飲料の炭酸刺激について、熟練したパネリスト２０名により官能評価を行った。評価の基準は、実施例１と同様な評価を行った。評価点の平均について表２に示した。 The carbonation stimulation of these beverages was sensory evaluated by 20 skilled panelists. The evaluation criteria were the same as in Example 1. Table 2 shows the average of the evaluation points.
なお、表２に示した風味とは、ナリンジンジヒドロカルコン由来の風味を示す。 The flavor shown in Table 2 indicates a flavor derived from naringin dihydrochalcone.
表２に示したとおり、ナリンジンジヒドロカルコンを炭酸飲料に１ｐｐｂ以上添加することにより、炭酸飲料の炭酸刺激を増強する効果があることが明らかとなった。また、ナリンジンジヒドロカルコンを５００ｐｐｍ添加する場合は、炭酸刺激増強効果は顕著に見られるが、ナリンジンジヒドロカルコン由来の味が付与されてしまう。 As shown in Table 2, it was clarified that the addition of naringin dihydrochalcone to a carbonated drink in an amount of 1 ppb or more has an effect of enhancing the carbonation stimulation of the carbonated drink. Further, when 500 ppm of naringin dihydrochalcone is added, the carbonic acid stimulation enhancing effect is remarkably observed, but the taste derived from naringin dihydrochalcone is imparted.
参考例２（カプシカム抽出物の調製）
市販のタカノツメ乾燥物１００ｇをミキサーにて粉砕し、６０％（ｖ／ｖ）エタノール水溶液１０００ｇを加え、６５℃にて３時間攪拌した後、２０℃に冷却し、遠心分離した後、ケイソウ土を濾過助剤として吸引濾過し、カプシカム抽出物８６５ｇを得た。
Reference Example 2 (Preparation of Capsicum Extract)
100 g of a commercially available dried gamblea innovans is crushed with a mixer, 1000 g of a 60% (v / v) ethanol aqueous solution is added, the mixture is stirred at 65 ° C. for 3 hours, cooled to 20 ° C., centrifuged, and then diatomaceous earth is added. Suction filtration was performed as a filtration aid to obtain 865 g of Capsicum extract.
実施例３（ナリンジンジヒドロカルコンと温感物質または冷感物質を添加したときの炭酸刺激増強効果）
実施例１と同様に調製した炭酸飲料原液に、無添加品、ナリンジンジヒドロカルコン５ｐｐｍ添加品、ナリンジンジヒドロカルコン１質量部に対してカプシカム抽出物を４質量部となるように混合した混合物を、炭酸飲料原液に２５ｐｐｍとなるように添加した添加品、ナリンジンジヒドロカルコンおよびこれと当量のピペリンの混合物を炭酸飲料原液に１０ｐｐｍとなるように添加した添加品を調製した。また、メントール１質量部に対してナリンジンジヒドロカルコンを５質量部となるように混合した混合物を、炭酸飲料原液に５ｐｐｍ添加品となるように添加した添加品、エチル ３−（ｐ−メンタン−３−カルボキサミド）アセテート（ＷＳ−５）１質量部に対してナリンジンジヒドロカルコンを１００質量部となるように混合した混合物を、炭酸飲料原液に５ｐｐｍ添加品となるように添加した添加品を調製した。
Example 3 (Carbonate stimulation enhancing effect when naringin dihydrochalcone and a warming substance or a cooling substance are added)
A mixture of an additive-free product, a naringin dihydrochalcone 5 ppm additive, and a naringin dihydrochalcone 1 part by mass and a capsicum extract in an amount of 4 parts by mass is added to a carbonated soft drink stock solution prepared in the same manner as in Example 1. An additive added to the soft drink stock solution at 25 ppm, a mixture of naringin dihydrochalcone and an equivalent amount of piperin was added to the carbonated soft drink stock solution to 10 ppm to prepare an additive. In addition, ethyl 3- (p-menthan-3), an additive obtained by adding a mixture of naringin dihydrochalcone to 1 part by mass of menthol so as to be 5 parts by mass, to a carbonated beverage stock solution so as to be a 5 ppm additive. A mixture prepared by mixing naringin dihydrochalcone in an amount of 100 parts by mass with respect to 1 part by mass of −carboxamide) acetate (WS-5) was added to a carbonated beverage stock solution so as to be an additive of 5 ppm to prepare an additive.
さらに、それらの調製液に炭酸ガスを注入し、缶内ガス圧力２．０ｋｇ／ｃｍ２に設定し、缶シーマ（巻締め機）で密封し温水中で缶中心部温度が６５℃に達した後に、１０分間６５℃で維持し殺菌後、冷水で冷却し炭酸飲料を製造した。無添加品の炭酸飲料を比較品１とし、ナリンジンジヒドロカルコン５ｐｐｍ添加品を本発明品２９、ナリンジンジヒドロカルコンとカプシカム抽出物の混合物を添加した炭酸飲料を本発明品３０、ナリンジンジヒドロカルコンとピペリンの混合物を添加した炭酸飲料を本発明品３１、メントールとナリンジンジヒドロカルコンの混合物を添加した炭酸飲料を本発明品３２、ＷＳ−５とナリンジンジヒドロカルコンの混合物を添加した炭酸飲料を本発明品３３とした。 Further, carbon dioxide gas was injected into these preparations, the gas pressure in the can was set to 2.0 kg / cm 2 , sealed with a can seamer (winding machine), and the temperature at the center of the can reached 65 ° C. in warm water. Later, it was maintained at 65 ° C. for 10 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage. The additive-free carbonated soft drink is designated as Comparative Product 1, the 7 ppm of naringin dihydrochalcone is added to the product 29 of the present invention, and the carbonated soft drink to which a mixture of naringin dihydrochalcone and capsicum extract is added is the product 30 of the present invention. A carbonated drink containing a mixture is referred to as product 31 of the present invention, a carbonated drink containing a mixture of menthol and naringin dihydrochalcone is referred to as product 32 of the present invention, and a carbonated drink containing a mixture of WS-5 and naringin dihydrochalcone is referred to as product 33 of the present invention. did.
これらの飲料の炭酸刺激について、熟練したパネリスト２０名により官能評価を行った。評価の基準は、炭酸による刺激について行い、前記比較品１を変化なし（４点）とする７段階評価を行い、採点基準は実施例１と同様とした。評価点の平均について表３に示した。 The carbonation stimulation of these beverages was sensory evaluated by 20 skilled panelists. The evaluation criteria were the stimulation by carbonic acid, and the comparative product 1 was evaluated on a 7-point scale with no change (4 points), and the scoring criteria were the same as in Example 1. Table 3 shows the average of the evaluation points.
表３の結果より、ナリンジンジヒドロカルコン単品よりも、さらに温感物質または冷感物質を添加することにより、炭酸刺激が増強されることが示された。 From the results in Table 3, it was shown that the carbonic acid stimulation was enhanced by adding a warming substance or a cooling sensation substance more than the naringin dihydrochalcone alone.
実施例４（ナリンジンジヒドロカルコンとウンデカトリエン類を添加したときの炭酸刺激増強効果）
実施例１と同様に調製した炭酸飲料原液に、無添加品、ナリンジンジヒドロカルコン５ｐｐｍ添加品、６，８，１０−ウンデカトリエン−３−オン１質量部に対して、ナリンジンジヒドロカルコン１０００質量部の混合物を、炭酸飲料原液に５ｐｐｍとなるように添加した添加品、１，３，５−ウンデカトリエン１質量部に対してナリンジンジヒドロカルコン１００質量部の混合物を、炭酸飲料原液に５ｐｐｍとなるように添加した添加品を調製した。
Example 4 (Carbonate stimulation enhancing effect when naringin dihydrochalcone and undecatoriens are added)
1000 parts by mass of naringin dihydrochalcone with respect to 1 part by mass of additive-free product, naringin dihydrochalcone 5 ppm additive, 6,8,10-undecatorien-3-one, in the carbonated soft drink stock solution prepared in the same manner as in Example 1. Addition of the mixture of the above to the undiluted solution of carbonated drink at 5 ppm, a mixture of 100 parts by mass of naringin dihydrochalcone with respect to 1 part by mass of 1,3,5-undecatorien is added to the undiluted solution of carbonated drink at 5 ppm. The additive added as described above was prepared.
さらに、それらの調製液に炭酸ガスを注入し、缶内ガス圧力２．０ｋｇ／ｃｍ２に設定し、缶シーマ（巻締め機）で密封し温水中で缶中心部温度が６５℃に達した後に、１０分間６５℃で維持し殺菌後、冷水で冷却し炭酸飲料を製造した。無添加品の炭酸飲料を比較品１とし、ナリンジンジヒドロカルコン５ｐｐｍ添加品を本発明品２９、ナリンジンジヒドロカルコンと６，８，１０−ウンデカトリエン−３−オンの混合物を添加した炭酸飲料を本発明品３４、ナリンジンジヒドロカルコンと１，３，５−ウンデカトリエンの混合物を添加した炭酸飲料を本発明品３５とした。 Furthermore, carbon dioxide gas was injected into these preparations, the gas pressure inside the can was set to 2.0 kg / cm 2 , and the can center temperature reached 65 ° C. in warm water after sealing with a can seamer (winding machine). Later, it was maintained at 65 ° C. for 10 minutes, sterilized, and then cooled with cold water to produce a carbonated beverage. The additive-free carbonated drink is designated as Comparative Product 1, the naringin dihydrochalcone 5 ppm additive is the product 29 of the present invention, and the carbonated drink to which a mixture of naringin dihydrochalcone and 6,8,10-undecatorien-3-one is added. Invention 34, a carbonated beverage to which a mixture of naringin dihydrochalcone and 1,3,5-undecatorien was added was designated as Invention 35.
これらの飲料の炭酸刺激について、熟練したパネリスト２０名により官能評価を行った。評価の基準は、炭酸による刺激について行い、前記比較品１を変化なし（４点）とする７段階評価を行い、採点基準は実施例１と同様とした。評価点の平均について表４に示した。 The carbonation stimulation of these beverages was sensory evaluated by 20 skilled panelists. The evaluation criteria were the stimulation by carbonic acid, and the comparative product 1 was evaluated on a 7-point scale with no change (4 points), and the scoring criteria were the same as in Example 1. Table 4 shows the average of the evaluation points.
表４の結果より、ウンデカトリエン類として６，８，１０−ウンデカトリエン−３−オンまたは１，３，５−ウンデカトリエンの混合物を添加することにより、炭酸刺激が増強されることが示された。 From the results in Table 4, it can be seen that the carbonation stimulation is enhanced by adding a mixture of 6,8,10-undecatorien-3-one or 1,3,5-undecatorien as undecatoriens. Shown.
参考例３（レモン風味炭酸飲料原液の調製）
果糖ぶどう糖液糖（Ｂｘ７５°）１３Ｋｇ、クエン酸（結晶）０．１４Ｋｇ、クエン酸三ナトリウム０．０４Ｋｇ、レモンフレーバー０．３Ｋｇにイオン交換水を加えて溶解し全体を１００Ｌとした（以下レモン風味炭酸飲料原液とする）。
Reference Example 3 (Preparation of undiluted solution of lemon-flavored carbonated drink)
High fructose corn syrup (Bx75 °) 13 kg, citric acid (crystal) 0.14 kg, trisodium citrate 0.04 kg, lemon flavor 0.3 kg was dissolved by adding ion-exchanged water to make 100 L of the whole (hereinafter referred to as lemon flavor). Carbonated drink undiluted solution).
実施例５（レモン風味炭酸飲料の炭酸刺激増強効果）
レモン風味炭酸飲料原液そのもの（無添加品）および、レモン風味炭酸飲料原液にネオヘスペリジンジヒドロカルコン、ナリンジンジヒドロカルコンをそれぞれ１０ｐｐｍ添加したものを調製した。さらに、それぞれの調製液に炭酸ガスを注入し、缶内ガス圧力を２．０ｋｇ／ｃｍ２に設定し、缶シーマ（巻締め機）で密封し温水中で缶中心部温度が６５℃に達した後に、１０分間６５℃で維持し殺菌後、冷水で冷却しレモン風味炭酸飲料を製造した。無添加品のレモン風味炭酸飲料を比較品３とし、ネオヘスペリジンジヒドロカルコンおよびナリンジンジヒドロカルコンを添加したレモン風味炭酸飲料を本発明品３６〜３７とした。
Example 5 (Effect of enhancing carbonic acid stimulation of lemon-flavored soft drink)
A lemon-flavored carbonated drink stock solution itself (additive-free product) and a lemon-flavored carbonated drink stock solution supplemented with 10 ppm each of neohesperidin dihydrochalcone and naringin dihydrochalcone were prepared. Furthermore, carbon dioxide gas is injected into each preparation solution, the gas pressure inside the can is set to 2.0 kg / cm 2 , and the can center temperature reaches 65 ° C. in warm water after sealing with a can seamer (winding machine). After that, the mixture was maintained at 65 ° C. for 10 minutes, sterilized, and then cooled with cold water to produce a lemon-flavored carbon dioxide beverage. The additive-free lemon-flavored carbonated beverage was designated as Comparative Product 3, and the lemon-flavored carbonated beverage to which neohesperidin dihydrochalcone and naringin dihydrochalcone were added was designated as products 36 to 37 of the present invention.
これらの飲料の炭酸刺激について、熟練したパネリスト２０名により官能評価を行った。評価の基準は、炭酸による刺激について行い、前記比較品３を変化なし（４点）とする７段階評価を行い、採点基準は実施例１と同様とした。評価点の平均について表５に示した。 The carbonation stimulation of these beverages was sensory evaluated by 20 skilled panelists. The evaluation criteria were the stimulation with carbonic acid, and the comparative product 3 was evaluated on a 7-point scale with no change (4 points), and the scoring criteria were the same as in Example 1. The average of the evaluation points is shown in Table 5.
表５の結果により、ネオヘスペリジンジヒドロカルコンおよびナリンジンジヒドロカルコンをレモン風味炭酸飲料に添加することにより、無添加のレモン風味炭酸飲料と比較して、レモン風味炭酸飲料の炭酸刺激が増強することが示された。 The results in Table 5 show that the addition of neohesperidin dihydrochalcone and naringin dihydrochalcone to lemon-flavored soft drinks enhances the carbonation stimulation of lemon-flavored soft drinks as compared to the additive-free lemon-flavored soft drinks. Was done.
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| JPS4925170A (en) * | 1972-06-28 | 1974-03-06 | ||
| JPS49110868A (en) * | 1973-03-07 | 1974-10-22 | ||
| JPH10510152A (en) * | 1994-12-09 | 1998-10-06 | カルター リミテッド | Flavor modifying composition |
| JP2010535022A (en) * | 2007-08-01 | 2010-11-18 | キャドバリ ホールディングス リミテッド | Sweetener composition |
| CN104305456A (en) * | 2014-11-13 | 2015-01-28 | 河南丰之源生物科技有限公司 | Carbonated beverage and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS4925170A (en) * | 1972-06-28 | 1974-03-06 | ||
| JPS49110868A (en) * | 1973-03-07 | 1974-10-22 | ||
| JPH10510152A (en) * | 1994-12-09 | 1998-10-06 | カルター リミテッド | Flavor modifying composition |
| JP2010535022A (en) * | 2007-08-01 | 2010-11-18 | キャドバリ ホールディングス リミテッド | Sweetener composition |
| CN104305456A (en) * | 2014-11-13 | 2015-01-28 | 河南丰之源生物科技有限公司 | Carbonated beverage and preparation method thereof |
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