Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation

Abstract

To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation.A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

1 . A carbonation sensation enhancing agent for a food and a beverage having carbonate stimulation, comprising polygodial as an active ingredient. 
     
     
         2 . The carbonation sensation enhancing agent according to  claim 1 , wherein polygodial is a chemically synthesized product or a natural product obtained from a plant body of Persicaria hydropiper, Tasmannia lanceolata or winterbark. 
     
     
         3 . The carbonation sensation enhancing agent according to  claim 1 , wherein spilanthol is used in combination with polygodial. 
     
     
         4 . The carbonation sensation enhancing agent according to  claim 3 , wherein spilanthol is used in combination with polygodial at a ratio of 5 to 50 parts by mass per part by mass of polygodial. 
     
     
         5 . A method for enhancing carbonation sensation of a food and a beverage having carbonate stimulation, comprising using the carbonation sensation enhancing agent according to  claim 1 , and adding polygodial to a food and a beverage having carbonate stimulation at 0.1 ppb to 400 ppb based on the food and beverage having carbonate stimulation. 
     
     
         6 . A food and a beverage having carbonate stimulation whose carbonation sensation is enhanced by the method according to  claim 5 . 
     
     
         7 . A method for producing a food and a beverage having carbonate stimulation having enhanced carbonation sensation, comprising adding an extract obtained by distilling an extract solution of Persicaria hydropiper with an organic solvent at a temperature of 150° C. or less to a food and a beverage having carbonate stimulation such that the concentration of polygodial is 0.1 ppb to 400 ppb. 
     
     
         8 . A method for producing a food and a beverage having carbonate stimulation having enhanced carbonation sensation, comprising the following Steps 1 and 2:
 (Step 1) distilling Tasmannia lanceolata oil at a temperature of 150° C. or less to remove a flavor component in the form of distillate to obtain distillation residue;   (Step 2) adding the distillation residue obtained in Step 1 to a food and a beverage having carbonate stimulation as a purified product of Tasmannia lanceolata oil such that the concentration of polygodial is 0.1 ppb to 400 ppb.   
     
     
         9 . A method for enhancing carbonation sensation of a food and a beverage having carbonate stimulation, comprising using the carbonation sensation enhancing agent according to  claim 2 , and adding polygodial to a food and a beverage having carbonate stimulation at 0.1 ppb to 400 ppb based on the food and beverage having carbonate stimulation. 
     
     
         10 . A method for enhancing carbonation sensation of a food and a beverage having carbonate stimulation, comprising using the carbonation sensation enhancing agent according to  claim 3 , and adding polygodial to a food and a beverage having carbonate stimulation at 0.1 ppb to 400 ppb based on the food and beverage having carbonate stimulation. 
     
     
         11 . A method for enhancing carbonation sensation of a food and a beverage having carbonate stimulation, comprising using the carbonation sensation enhancing agent according to  claim 4 , and adding polygodial to a food and a beverage having carbonate stimulation at 0.1 ppb to 400 ppb based on the food and beverage having carbonate stimulation.