US 12,102,104 B2
Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation
Yasutaka Shoji, Ibaraki (JP); Rie Nakasone, Ibaraki (JP); Toshio Miyazawa, Chiba (JP); Maiko Takahashi, Chiba (JP); and Ryuichi Hirose, Chiba (JP)
Assigned to OGAWA & CO., LTD., Tokyo (JP)
Filed by Ogawa & Co., Ltd., Tokyo (JP)
Filed on May 17, 2022, as Appl. No. 17/746,232.
Application 17/746,232 is a division of application No. 17/261,391, abandoned, previously published as PCT/JP2019/028231, filed on Jul. 18, 2019.
Claims priority of application No. 2018-141067 (JP), filed on Jul. 27, 2018.
Prior Publication US 2022/0273002 A1, Sep. 1, 2022
Int. Cl. A23L 2/40 (2006.01); A23L 2/54 (2006.01); A23L 27/10 (2016.01); A23L 29/00 (2016.01)
CPC A23L 2/40 (2013.01) [A23L 2/54 (2013.01); A23L 27/115 (2016.08); A23L 29/035 (2016.08)] 3 Claims
OG exemplary drawing
 
1. A method for producing a food or beverage having enhanced carbonation sensation, comprising the following steps 1 to 3:
(step 1) adding an auxiliary solvent having a boiling point of 180° C. or more to Tasmannia lanceolata oil to obtain a mixture;
(step 2) distilling the mixture obtained in step 1 at a temperature of 150° C. or less to remove a flavor component in the form of distillate to obtain distillation residue;
(step 3) adding the distillation residue obtained in step 2 to the food or beverage having carbonate stimulation such that the concentration of polygodial in the food or beverage is 0.1 ppb to 400 ppb.