JP2022135386A - Acetic acid-containing food or drink - Google Patents

Abstract

To provide an acetic acid-containing food or drink that gives a rich feeling of flavor and sweetness of fruit juice.SOLUTION: An acetic acid-containing food or drink contains fruit juice, and at least one component selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an acetic acid-containing food or drink with improved flavor and sweetness of fruit juice.

For food and drink containing fruit juice, studies have been made to improve the flavor and sweetness of fruit juice by adding flavors, flavor substitutes, and sweetening ingredients. For example, Patent Literature 1 describes a citrus juice-containing beverage in which at least one of a mint extract and a rooibos extract is used as an herbal extract together with citrus juice to improve the original fruit juice feeling of the citrus fruit. Patent Document 2 discloses a packaged fruit juice-containing beverage containing apple juice, at least one of a chamomile extract and a lemon myrtle extract, and honey. It has been reported that the photo-degradation characteristic of photo-degradation is suppressed. Patent Document 3 discloses a fruit juice-containing beverage containing a fruit component and a sweet base, containing a refreshing substance such as menthol and a cooling substance such as 3-l-menthoxypropane-1,2-diol. A highly palatable fruit juice-containing beverage has been reported that does not leave an unpleasant sweetness at the time of or after ingestion and gives a persistent refreshing feeling. Patent Document 4 proposes an herb-containing beverage in which the peculiar odor and taste of herbs are suppressed by containing an herb extract, sucralose, and an organic acid menthol ester.

On the other hand, acetic acid is used in food and drink as a seasoning ingredient and for its bacteriostatic action. In addition, in recent years, along with the rise in health consciousness, in anticipation of the beneficial effects of acetic acid on health such as reducing visceral fat, lowering blood pressure, inhibiting postprandial blood sugar level rise, and recovering from fatigue, various vinegar-based products have been developed. There is a growing awareness of actively taking healthy foods, beverages and supplements. Among them, vinegar beverages are healthy drinks that allow easy intake of acetic acid, which is useful for health. Vinegar beverages have been developed that are made easier to drink by adding fruit juices such as apples and blue bullies. The sweetness and aroma of the fruit juice were not felt sufficiently, and the palatability was not necessarily satisfied.

JP 2019-115303 A JP 2019-10072 A JP-A-2005-143461 Japanese Patent Application Laid-Open No. 2002-306142

An object of the present invention is to provide an acetic acid-containing food or drink that allows the user to fully feel the aroma and sweetness of fruit juice even when vinegar with a strong acidity is contained.

As a result of intensive research to solve the above problems, the present inventors have found that in acetic acid-containing food and drink, together with fruit juice, (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) The present inventors have found that by blending one or more components selected from camphor, a mellow sourness as well as fruit juice aroma and sweetness can be obtained, leading to the completion of the present invention.

That is, the present invention includes the following inventions.
(1) Acetic acid-containing food or drink containing fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor .
(2) The acetic acid-containing food or drink according to (1), which contains (A) menthyl acetate and the content of the menthyl acetate is 0.00001 to 1000 ppb.
(3) The acetic acid-containing food or drink according to (1) or (2), which contains (B) dihydroactinidiolide, and the content of the dihydroactinidiolide is 0.00001 to 1000 ppb.
(4) The acetic acid-containing food or drink according to any one of (1) to (3), which contains (C) cineole and has a cineol content of 0.00001 to 70 ppb.
(5) The acetic acid-containing food or drink according to any one of (1) to (4), which contains (D) camphor and has a camphor content of 0.01 to 15 ppb.
(6) The ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food or drink (menthyl acetate (ppb)/acetic acid (w/v%)) is 0.00005 to 5300. The acetic acid-containing food or drink according to any one of (1) to (5).
(7) The ratio of the content of (B) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food or drink (dihydroactinidiolide (ppb)/acetic acid (w/v%)) is from 0.00005 to 5300, the acetic acid-containing food or drink according to any one of (1) to (6).
(8) the fruit juice is derived from one or more fruits selected from apples, berries, tropical fruits, grapes, peaches, citrus fruits, melons, pears, and cherries; The acetic acid-containing food or drink according to any one of (1) to (7).
(9) one or two or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor are extracts of plant materials containing the components The acetic acid-containing food or drink according to any one of (1) to (8).
(10) To a raw material containing acetic acid and fruit juice, one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are added to the following A method for producing an acetic acid-containing food or drink, comprising blending in a content.
(A) Menthyl acetate: 0.00001 to 1000 ppb
(B) dihydroactinidiolide: 0.00001 to 1000 ppb
(C) cineol: 0.00001 to 70 ppb
(D) camphor: 0.01 to 15 ppb
(11) one or two or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor are extracts of plant materials containing the components The manufacturing method according to (10).
(12) To a raw material containing acetic acid and fruit juice, one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor are added to the following A method for improving the flavor and sweetness of fruit juice in an acetic acid-containing food or drink, comprising blending at a content.
(A) Menthyl acetate: 0.00001 to 1000 ppb
(B) dihydroactinidiolide: 0.00001 to 1000 ppb
(C) cineol: 0.00001 to 70 ppb
(D) camphor: 0.01 to 15 ppb
(13) One or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor are extracts of plant materials containing the components The method according to (12).

ADVANTAGE OF THE INVENTION According to this invention, the acetic acid containing food/beverage products which can fully feel the fragrance and sweetness of fruit juice are provided, even if vinegar with strong acidity is contained. The acetic acid-containing food and drink of the present invention does not have a sharp sour taste even if it contains acetic acid with a strong sour taste, and has a mild sour taste. Good and highly palatable.

The acetic acid-containing food or drink of the present invention contains fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor. Components (A) to (D) may be of one type, but when two or more types are used, (B) and (C), (B) and (D), (A) and (B) and (C) , or (B) and (C) and (D) are preferred.

In the present invention, the "fragrance of fruit juice" means the fragrance inherent in fruit and the sweet aroma inherent in fruit. It smells sweet. In addition, the “sweetness of fruit juice” means a rich and rich taste like a drink with a high fruit juice content (high fruit juice drink) and the natural sweetness of the fruit itself. It has a rich taste compared to juice derived from low fruit juice content, and it has a natural sweetness that does not remain on the tongue.

The concentration of each component in the acetic acid-containing food and drink of the present invention is determined when the blending amount of the component is known (for example, when the acetic acid-containing food and drink is obtained by mixing refined components). etc.) can be calculated from the compounded amount and the volume of the acetic acid-containing food or drink, and when the compounded amount of the component is unknown, it can be calculated according to or according to the method described in Reference Examples below. In addition, "ppb" in this specification means mass concentration (w/w).

(fruit juice)
In the present invention, the term “fruit juice” refers to the juice of a fruit or the liquid portion of a fruit obtained by extraction or the like, and may be a puree or grated fruit obtained by pureing or grating the fruit. Fruit juices used in the liquid seasoning of the present invention include, for example, apples, berries (strawberry, raspberry, blueberry, blackberry, cranberry, cassis, etc.), citrus fruits (lemon, yuzu, sudachi, lime, mandarin orange, orange, grapefruit, hassaku, calamansi, kabosu, bitter orange, etc.), tropical fruits (kiwi, pineapple, mango, mangosteen, acerola, avocado, dragon fruit, passion fruit, banana, papaya, guava, lychee, coconut, dates, etc.), grapes (muscat, etc.), peaches (peaches, apricots, etc.), melons (melons, watermelons, etc.), pears (pears, pears, etc.), cherries (cherries, sweet cherries, etc.), pomegranates, plums, etc. fruit juice derived from the fruit of One or two or more of these fruit juices can be used. Moreover, the fruit juice can be used after being subjected to processing such as freezing, concentration, and reduction.

The fruit juice content (in terms of straight fruit juice) in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of the effect of sufficiently obtaining the aroma and sweetness of the fruit juice of the acetic acid-containing food and drink of the present invention, From the viewpoint of ease of preparation and obtaining the advantages of fruit juice addition (addition of refreshing aroma, etc.), for example, 0.1% by mass or more and 700% by mass or less, 0.2% by mass or more and 80% by mass or less, 0.5% by mass % or more and 30% by mass or less. The upper or lower limit of the content can be a value lower or higher than the above range, and these values are, for example, 1% by mass, 2% by mass, 3% by mass, 5% by mass, 10% by mass, They are 30 mass %, 50 mass %, 100 mass %, 200 mass %, 300 mass %, 400 mass %, 500 mass %, and 600 mass %. In addition, the fruit juice content (converted to straight fruit juice) refers to the mass% concentration when the straight fruit juice obtained by squeezing the fruit is taken as 100%. It can be calculated by multiplying the fruit juice content (% by mass) by the concentration ratio of the fruit juice. For example, when 10% by mass of apple juice with a concentration factor of 5 is added to a beverage, the juice content (straight conversion) is 50% by mass. In addition, the concentration ratio of each fruit juice is, for example, the refractometer reading for sugar of straight fruit juice of various fruits shown in JAS standards (Japanese Agricultural Standards for Fruit Drinks, Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries on December 24, 2013) can be converted based on the standard of or acidity standard.

((A) menthyl acetate)
Menthyl acetate (systematic name: 2-isopropyl-5-methylcyclohexanol acetate, English notation: Menthyl acetate) is a cyclic monoterpene and has the molecular formula C ₁₂ H ₂₂ O ₂ (molecular weight: 198.306). , CAS registry number 16409-45-3.

When the acetic acid-containing food or drink of the present invention contains menthyl acetate, the origin of menthyl acetate is not particularly limited as long as it is suitable for the food or drink. The menthyl acetate contained in the food and drink may be the menthyl acetate contained in the preparation), and the origin of seasonings, food ingredients, etc. blended in the food and drink (the menthyl acetate of the acetic acid-containing food and drink of the present invention is used as a seasoning, It can also be menthyl acetate contained in food raw materials and the like). When menthyl acetate is derived from a food material or the like, an extract of a plant material containing menthyl acetate is preferred. Examples of plant materials containing menthyl acetate include peppermint. The menthyl acetate extract can be prepared by adding the above menthyl acetate-containing plant material to a solvent, allowing the mixture to stand, and then filtering. Alternatively, it can be prepared by heating the solvent to which the above-mentioned menthyl acetate-containing plant material has been added and allowing it to stand after being heated to a specific temperature, or by maintaining it at a constant temperature while stirring. Here, examples of the solvent used for extraction include water, ethanol, and a mixed solvent of water and ethanol. The pH of the extraction solvent is preferably acidic to neutral, specifically 3-7. The amount of the solvent to be used is not particularly limited. It is preferably 100 times or less for convenience of operation when separating. The extract of menthyl acetate can be used as it is for the acetic acid-containing food or drink of the present invention. It may be subjected to a treatment or the like to be used as a concentrate, a dried product, or the like.

When the acetic acid-containing food or drink of the present invention contains menthyl acetate, the content of menthyl acetate is preferably 0.00001 to 1000 ppb, more preferably 0.00001 to 0.00001, from the viewpoint of the effect of sufficiently obtaining fruit juice-like aroma and sweetness. 1.0 ppb is more preferred, and 0.00001 to 0.2 ppb is even more preferred.

When the acetic acid-containing food or drink of the present invention contains menthyl acetate, the ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food or drink (menthyl acetate (ppb)/acetic acid (w/v%) is preferably 0.00005 to 5300, more preferably 0.00005 to 5.0, even more preferably 0.00005 to 1.0.

((B) dihydroactinidiolide)
Dihydroactinidiolide (systematic name: (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethylbenzofuran-2(4H)-one, English notation: Dihydroactinidiolide) is a cyclic monoterpene. and has the molecular formula C ₁₁ H ₁₆ O ₂ (molecular weight: 180.247) and CAS registry number 17092-92-1.

When the acetic acid-containing food or drink of the present invention contains dihydroactinidiolide, the content of dihydroactinidiolide is preferably 0.00001 to 1000 ppb from the viewpoint of the effect of sufficiently obtaining fruit juice-like aroma and sweetness, 0.00001 to 1.0 ppb is more preferred, and 0.00001 to 0.5 ppb is even more preferred.

When the acetic acid-containing food or drink of the present invention contains dihydroactinidiolide, the ratio of the content of (B) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food or drink (dihydroactinidiolide (ppb)/acetic acid (w/v%)) is preferably 0.00005 to 5300, more preferably 0.00005 to 100, even more preferably 0.00005 to 10, and particularly preferably 0.00005 to 2.

When the acetic acid-containing food or drink of the present invention contains dihydroactinidiolide, the origin of dihydroactinidiolide is not particularly limited as long as it is suitable for the food or drink. The dihydroactinidiolide of the acetic acid-containing food and drink of the present invention can be the dihydroactinidiolide contained in the formulation), or the origin of seasonings, food ingredients, etc. The product dihydroactinidiolide can also be dihydroactinidiolide contained in seasonings, food ingredients, and the like. When dihydroactinidiolide is derived from a food material or the like, an extract of a plant material containing dihydroactinidiolide is preferred. Examples of plant materials containing dihydroactinidiolide include peppermint, fenugreek, chamomile, cumin, apple mint, and thyme. These may be used alone or in combination of two or more. good too. An extract of dihydroactinidiolide may be prepared in the same manner and under the same conditions as those for menthyl acetate.

((C) Cineol)
Cineole (systematic name: 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane, English notation: 1,8-Cineole) is a monoterpene cyclic ether with the molecular formula C ₁₀ H ₁₈ O (molecular weight: 154.25) and the CAS registry number is 470-82-6. In the present invention, cineole refers to 1,8-cineole, but is simply described as cineole.

When the acetic acid-containing food or drink of the present invention contains cineol, the content of cineol is preferably 0.00001 to 70 ppb, more preferably 0.1 to 70 ppb, from the viewpoint of the effect of sufficiently obtaining fruit juice-like aroma and sweetness. More preferably 1.0 to 70 ppb.

When the acetic acid-containing food or drink of the present invention contains cineol, the origin of cineol is not particularly limited as long as it is suitable for the food or drink. The cineol of the present invention can be the cineol contained in the formulation), or the origin of seasonings, food ingredients, etc. blended in food and drink (the cineol of the acetic acid-containing food and drink of the present invention is included in seasonings, food ingredients, etc.) It can also be a cineol). When cineole is derived from a food material or the like, an extract of a plant material containing cineole is preferable. Here, examples of plant materials containing cineole include peppermint, fenugreek, chamomile, cumin, apple mint, laurel, cinnamon, rosemary, thyme, nutmeg, and the like. The above may be used in combination. The cineol extract may be prepared by the same method and under the same conditions as those for menthyl acetate.

((D) camphor)
Camphor (systematic name: 1,7,7-trimethylbicyclo[2.2.1]heptan-2-one, English notation: Camphor) is a monoterpene ketone with a molecular formula of C ₁₀ H ₁₆ O (molecular weight: 152. 23) and has a CAS registry number of 76-22-2.

When the acetic acid-containing food or drink of the present invention contains camphor, the content of camphor is preferably 0.01 to 15 ppb, more preferably 0.01 to 10 ppb, from the viewpoint of the effect of sufficiently obtaining fruit juice-like aroma and sweetness. More preferably 0.02 to 10 ppb.

When the acetic acid-containing food or drink of the present invention contains camphor, the origin of camphor is not particularly limited as long as it is suitable for the food or drink. The camphor of the present invention can be the camphor contained in the preparation), or the origin of seasonings, food ingredients, etc. blended in food and drink (the camphor of the acetic acid-containing food and drink of the present invention is included in seasonings, food ingredients, etc.) can also be camphor). When camphor is derived from a food material or the like, an extract of a plant material containing camphor is preferred. Plant materials containing camphor include, for example, chamomile, apple mint, and coriander, and these may be used alone or in combination of two or more. Camphor extract may be prepared by the same method and under the same conditions as those for menthyl acetate.

(acetic acid)
In the present invention, acetic acid refers to acetic acid molecules (CH ₃ COOH) and acetate ions (CH ₃ COO-), and the content of acetic acid refers to the total concentration of these. The content of acetic acid in the acetic acid-containing food or drink of the present invention is not particularly limited, but may be 0.02 w/v% or more, preferably 0.02 w/v% or more, in order to achieve the effects of the present invention in the presence of acetic acid. 02 to 15 w/v%, more preferably 0.02 to 10 w/v%, still more preferably 0.02 to 8 w/v%, even more preferably 0.02 to 7 w/v%, particularly preferably 0.04 ~6 w/v%, particularly preferably 0.05 to 5 w/v%. The origin of acetic acid in the acetic acid-containing food or drink of the present invention is not particularly limited as long as it is suitable for the food or drink. It can be the acetic acid contained in the acetic acid), or the origin of seasonings, food ingredients, etc. blended in foods and drinks (the acetic acid in the acetic acid-containing food and drink of the present invention is acetic acid contained in seasonings, food ingredients, etc.) can also

(Food and drink containing acetic acid)
The acetic acid-containing food or drink of the present invention is not particularly limited as long as it contains the fruit juice and acetic acid. Specific examples of foods and drinks containing acetic acid include vinegar and foods and drinks produced using vinegar as a raw material.

The above vinegar includes brewed vinegar produced mainly from grains such as rice and barley and fruit juice, and synthetic vinegar made by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or adding brewed vinegar to it. and any of them can be used in the present invention. Examples of brewed vinegar include grain vinegar (rice vinegar, brown rice vinegar, black vinegar, lees vinegar, malt vinegar, pigeon vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, white grape vinegar, citrus ( lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, etc.) Vinegar, mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, cassis vinegar, raspberry vinegar, wine vinegar, balsamic vinegar, etc. ), alcoholic vinegar produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc., and synthetic vinegar includes glacial acetic acid or acetic acid diluted with water as appropriate. These vinegars may be used alone or in combination of two or more.

Among foods and drinks manufactured using vinegar as a raw material, beverages include vinegar drinks (grain vinegar drinks, fruit vinegar drinks, fruit juice mixed vinegar drinks, etc.), various drinks containing vinegar [dairy product-containing drinks (e.g. milk and its processed products such as skim milk powder, whole milk powder, concentrated milk, yoghurt, fresh cream, condensed milk, butter, skim milk, cream powder, sweetened milk powder, modified milk powder, whey powder, and buttermilk powder. ), vegetable drinks (e.g. tomato, carrot, pumpkin juices, smoothies, green juices, etc.), soft drinks (e.g. sports drinks, lemonade and other ade, fruit-flavored drinks), carbonated drinks, jelly drinks, cereal drinks (e.g. Rice, soy milk, cereal drinks made mainly from almonds, etc.), tea drinks (e.g., black tea, oolong tea, green tea, black tea, matcha, jasmine tea, rosehip tea, chamomile tea, roasted tea, etc.), coffee drinks, alcoholic beverages (For example, beer, beer-taste beverages such as low-malt beer, fruit liquors, brewed liquors such as Japanese sake, distilled liquors such as shochu, whiskey, brandy, spirits, mixed liquors such as liqueurs in which auxiliary ingredients such as sugars are mixed with distilled liquor, Furthermore, cocktails, fizzes, chuhai, etc., obtained by adding fruit juices, flavors, carbon dioxide gas, etc. to these alcoholic beverages)] and the like. Among the above, fruit juice-containing vinegared beverages are preferable, and the fruit juice to be blended is selected from the aforementioned apples, berries, tropical fruits, grapes, peaches, citrus fruits, melons, pears, and cherries. Fruit juice derived from one or more fruits is used. Among them, apple, blueberry, raspberry, lychee, mango, grape, peach, plum and pomegranate juices are preferred. The form of the drink may be a concentrated type, and after being diluted with an appropriate drink, it is served for drinking. A recommended dilution ratio is, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, still more preferably 4 to 8 times.

In addition to beverages, the acetic acid-containing food and drink of the present invention include dessert sauces (fruit sauces such as strawberry sauce, blueberry sauce, applesauce, raspberry sauce, pomegranate sauce, caramel sauce, custard sauce, chocolate sauce), and jams. (strawberry jam, apple jam, grape jam, fig jam, blueberry jam, raspberry jam, blackberry jam, mango jam, etc.), spreads (cream, cheese spread, margarine, fat spread, etc.), sweets (jelly, pudding) , bavarois, mousse, etc.), frozen desserts (ice cream, sherbet, smoothies, etc.), seasoning vinegar (ponzu, ponzu soy sauce, sweet vinegar, seasoning vinegar for vinegared dishes, seasoning vinegar for sushi rice, seasoning liquid for pickling (such as pickles, etc.), etc.), Mayonnaise, chutney, mustard, dressings (oil-free dressings, separated dressings, emulsified dressings, etc.), sauces (sesame-containing seasonings such as sesame sauce, grilled meat sauce, etc.), cooking sauces (Worcester sauce, ketchup, oyster sauce, salsa) sauces, sambal sauces, chili sauces, etc.), sauces (mentsuyu, nabetsuyu, etc.), sauces (yakiniku sauces, sesame-containing seasonings such as sesame sauces, etc.), seasonings for various menus (seasonings for rice, Chinese food) seasonings, seasonings for simmered dishes, seasonings for natto, etc.), fermented foods and drinks (pickles, kimchi, yogurt, lactic acid beverages, fermented milk beverages, etc.), cooked foods containing vinegar (sushi, vinegared dishes, salads, sweet and sour pork, pickles, etc.) etc.

The acetic acid-containing food and drink to be the subject of the present invention include, in addition to the above general food and drink, foods other than pharmaceuticals that can be ingested for the purpose of maintaining and improving health, such as health foods, functional foods, and health foods. It is used in the sense of including functional food or special purpose food. Health foods include foods provided under the names of nutritional supplements, health supplements, supplements, and the like. Foods with health claims are defined by the Food Sanitation Law or the Health Promotion Law. This includes foods with function claims that can display the content notified to the Commissioner of the Consumer Affairs Agency regarding the functionality of the food. Foods for special dietary uses include foods for the sick, foods for the elderly, foods for infants, foods for pregnant women, etc., which are labeled as being suitable for specific subjects or patients with specific diseases. Here, indications such as specific health effects and functions of nutritional ingredients attached to food and drink are indicated on product containers, packaging, instructions, and attached documents, product flyers and pamphlets, newspapers and magazines, etc. can be advertisements for products, etc.

The form of food and drink may be any form suitable for eating, such as solid, liquid, granule, grain, powder, capsule, cream, or paste.

The acetic acid-containing food or drink of the present invention can contain other raw materials depending on the type of food or drink. Other raw materials include water, sugars (sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, starch syrup, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, and xylitol), Flavors (esters, alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, etc.), salt, amino acid seasonings ingredients, nucleic acid-based seasonings, organic acid-based seasonings, acidulants, flavor ingredients, umami seasonings, alcoholic beverages, oils and fats, spices, spice extracts, flavor oils, viscosity modifiers, stabilizers, coloring agents, calcium salts, Ingredients etc. are mentioned. The combination and content of these other raw materials are not particularly limited, and can be appropriately set according to the type of food or drink.

(Method for producing acetic acid-containing food and drink)
According to the present invention, one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are added to the raw material containing acetic acid and fruit juice. A method for producing an acetic acid-containing food and drink, and a method for improving the flavor and sweetness of fruit juice in the acetic acid-containing food and drink, comprising blending a predetermined content of

The timing of blending one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor into a raw material containing acetic acid and fruit juice is particularly Not limited. The timing includes, for example, during production of the food and drink, after production of the food and drink, and before eating. The origin of acetic acid and components (A) to (D) is not particularly limited as long as it is suitable for food and drink, and these components are derived from formulations such as flavors, food additives, seasonings, food raw materials, etc. It is something to do. After the components (A) to (D) are blended with the raw material containing acetic acid and fruit juice, it is preferable to mix the components as necessary so that the components are dispersed as uniformly as possible in the food or drink.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these.

(Reference example)
In the following test examples, the content of acetic acid in the sample, the content of the aroma components (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor were measured as follows. rice field.

(1) Method for quantifying the content of acetic acid The sample was diluted with ultrapure water so that the concentration of acetic acid was around 100 mg%, and the peak area of acetic acid was measured using high performance liquid chromatography (HPLC) according to the following conditions. was analyzed. Also, 100 mg % acetic acid diluted with ultrapure water was similarly analyzed as a standard sample, and the content of acetic acid in each sample was calculated by the external standard method.
・Measurement equipment: high-performance liquid chromatography (manufactured by Shimadzu Corporation, model LC-10ADVP)
- Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min
- Mobile phase (2) 4 mM p-toluenesulfonic acid, 16 mM Bis-Tris aqueous solution containing 80 µM EDTA, flow rate 0.9 mL/min
・ Column: Shodex KC810P + KC-811 x 2 (manufactured by Showa Denko)
・Column temperature: 50°C
・ Detection: Electric conductivity detector CDD-10A _VP (manufactured by Shimadzu Corporation)

(2) Method for quantifying the content of aroma components (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor Analytical quantification of each component is solid-phase microextraction-gas chromatography-mass spectrometry. method (SPME-GC/MS).

First, the sample was subjected to solid-phase microextraction (SPME) under the following conditions to separate and concentrate the aroma components in the sample.
<Solid-phase microextraction conditions>
・SPME fiber: StableFlex 50/30 μm, DVB/Carboxen/PDMS (manufactured by SUPELCO)
・Volatile component extraction device: PAL3 RSI120 (manufactured by CTC Analytics)
・Preheating: 40°C for 15 minutes ・Volatile component extraction: 80°C for 20 minutes ・Adsorption: 10 minutes ・Desorption time: 10 minutes

Next, each aroma component of the sample separated and concentrated by the solid-phase micro-extraction method was analyzed by gas chromatography and mass spectrometry under the following conditions.
<Gas chromatograph conditions>
- Measuring instrument: Agilent 7890B GC System (manufactured by Agilent Technologies)
・ GC column: DB-WAX (manufactured by Agilent Technologies), length 30 m, diameter 0.25 mm, film thickness 0.25 μm
・Carrier: He gas, gas flow rate 1.0 mL/min ・Temperature conditions: Hold at 40°C for 3 minutes → Increase temperature to 250°C by 10°C/min → Hold at 250°C for 10 minutes

<Conditions for mass spectrometry>
- Measuring instrument: Agilent 7000C GC/MS Triple Quad (manufactured by Agilent Technologies)
・Ionization method: EI (ionization voltage 70 eV)

The peak of each aroma component was identified based on the confirmation ion (m/z) of each component shown below, and the peak area was determined. The concentration of each aromatic component contained in each sample was calculated from the obtained peak area of each aromatic component.
(A) Menthyl acetate: m/z=138
(B) Dihydroactinidiolide: m/z = 180
(C) Cineole: m/z=154
(D) Camphor: m/z=152

[Example 1] Relationship between aroma component content and acetic acid content (Test Example 1) Influence of content of (A) menthyl acetate and (B) dihydroactinidiolide/constant acetic acid content (1) Preparation of test product (A) menthyl acetate (2-isopropyl-5-methylcyclohexanol acetate, CAS registration number: 16409-45-3) or (B) dihydroactinidiolide (systematic name; (R)-5,6,7, 7a-tetrahydro-4,4,7a-trimethylbenzofuran-2(4H)-one, CAS registration number: 17092-92-1) was added to ethanol so as to be 1% by mass, and thoroughly stirred ( Ethanol solutions of A) menthyl acetate or (B) dihydroactinidiolide were prepared.

Apple juice (manufactured by Aomori Prefecture Apple Juice Co., Ltd., Orin juice; "apple juice" used in the following test examples is the same as this product) 20% by mass, sugar 4.2% by mass, brown rice vinegar (acidity 6.1% ) To 3.3% by mass, (A) menthyl acetate or (B) dihydroactinidiolide is added to the ethanol solution so that the content is as shown in Table 1, and water is added so that the total becomes 100% by mass. was added and mixed, and filled in a 100 mL capacity PET bottle to prepare test products 1 to 9. In addition, a liquid obtained by mixing the apple juice, sugar, and brown rice vinegar in water (without addition of the ethanol solution of (A) or (B)) was used as a control.

The contents of components (A) and (B) in the prepared test product were measured according to Reference Example.

(2) Sensory evaluation test The test products prepared in (1) were evaluated by the following 6 panelists specializing in analytical sensory evaluation for "sweetness of fruit juice", "thickness of fruit juice", "aroma of fruit juice", and "sweet aroma of fruit juice". ” were evaluated.

(Analytical sensory evaluation expert panelist)
Analytical sensory evaluation expert panelists are expert panelists whose ability to judge tastes and aromas is guaranteed by the following identification test (I) and identification test (II).
Identification test (I): Taste identification test Five tastes (sweetness: sugar taste, sourness: tartaric acid taste, umami: sodium glutamate taste, salty taste: sodium chloride taste, bitterness: caffeine taste) A taste discrimination test in which each taste sample is accurately identified from a total of 7 samples in which 2 distilled water is added to an aqueous solution with a concentration close to the threshold value.
Discrimination test (II):
Concentration difference discrimination test for accurately distinguishing concentration differences between 5 types of saline solutions and acetic acid solutions with slightly different concentrations.

(Evaluation method)
Sensory evaluation was performed in the order of (i) presentation of samples, (ii) adjustment of sensory evaluation items, (iii) trial evaluation/calibration, and (iv) final evaluation.
(i) Presentation of samples Sample presentation was set as follows in order to eliminate the panelist's bias in the sensory evaluation and improve the accuracy of the evaluation. A sample filled and sealed in a 100 mL PET bottle was brought to room temperature (25°C). Regarding the evaluation, about 1 teaspoon (approximately 5 mL) was transferred from the container to a 20 mL plastic cup with a measuring spoon for each evaluation, and presented to each panelist. At that time, the samples from each test plot were presented at random without informing the panelists of the test plot numbers and contents of the samples.

(ii) Reconciliation of sensory evaluation items In carrying out the evaluation, the panelists as a whole discussed and reconciled the characteristics of each evaluation item so that each panelist would have a common understanding. Comprehensive evaluation was also set after prior discussion among all panelists so that it could be standardized based on the sensory evaluation results.

(iii) Trial evaluation/calibration Several samples with different fruit juice contents were used to conduct evaluation criteria training for each evaluation item. During training, the reproducibility of repeated evaluations was confirmed by telling the panelists their own evaluation results.

(iv) Main Evaluation After ensuring the adequacy of each panelist's evaluation criteria through the training described above, sensory evaluation was performed using test products and controls. Specifically, the evaluation was performed as follows. Fill and seal the sample in a 100 mL plastic bottle, transfer about 1 teaspoon (about 5 mL) from the container to a 20 mL plastic cup with a measuring spoon for each evaluation, and immediately bring your nose close to the cup to smell the fruit juice. The sweet aroma of the fruit juice was evaluated, and about 1 teaspoon (about 5 mL) of the liquid was put in the mouth with a measuring spoon to evaluate the thickness of the fruit juice and the sweetness of the fruit juice. Once the scent disappeared from the nasal cavity, the next sample was evaluated. In addition, after holding the sample in the mouth, the sample was held in the mouth with distilled water to sufficiently eliminate the flavor in the mouth, and then the next sample was evaluated.

(Evaluation criteria)
The sensory evaluation was performed by the above-described 6 panelists specializing in analytical sensory evaluation according to the following evaluation criteria. The evaluation points for each evaluation item were calculated by taking the weighted average of the evaluations by 6 persons and rounding off to the second decimal place. Comprehensive evaluation is the weighted average of the evaluation points for each evaluation item, and the average value is 3 points, which is the middle point of the 5-point evaluation, is a passing score (effective), and 3 points or more and less than 4 points are good effects. A score of 4 points or more and less than 4.5 points was considered to have a better effect, and a score of 4.5 points or more was considered to have the best effect. In addition, when the evaluation score for each evaluation item was less than 3 even for one item, the evaluation score was disqualified.

<Fragrance of fruit juice: Fragrance inherent in fruit>
5: Compared to the control, the scent of fruit juice is felt strongly from the top note.
4: Compared to the control, the scent of fruit juice is sensed slightly stronger from the top note.
3: The aroma of fruit juice is sensed from the top note to the same extent as compared with the control.
2: The top note of fruit juice aroma is slightly weaker than the control.
1: The top note of fruit juice aroma is weaker than the control.

<Sweet scent of fruit juice: Sweet scent inherent in fruit>
5: The sweet aroma of fruit juice is felt strongly compared with the control.
4: The sweet aroma of fruit juice is sensed slightly stronger than the control.
3: A sweet aroma of fruit juice is sensed to the same extent as compared with the control.
2: The sweet aroma of fruit juice is sensed slightly weaker than the control.
1: The sweet aroma of fruit juice is felt weaker than the control.

<Thickness of fruit juice: Rich taste like high fruit juice drink>
5: Thickness derived from fruit juice is strongly felt compared to the control.
4: Thickness derived from fruit juice is sensed somewhat strongly compared to the control.
3: Thickness derived from fruit juice is felt to the same extent as compared with the control.
2: The thickness derived from the fruit juice is felt slightly weaker than the control.
1: Weakly feel the thickness derived from the fruit juice compared to the control.

<Sweetness of fruit juice: Natural sweetness of fruit>
5: Sweetness derived from fruit juice is strongly sensed compared to the control.
4: Sweetness derived from fruit juice is sensed slightly stronger than the control.
3: Sweetness derived from fruit juice is sensed to the same extent as compared with the control.
2: Sweetness derived from fruit juice is felt slightly weaker than the control.
1: Sweetness derived from fruit juice is felt weaker than the control.

Contents (ppb) of components (A) and (B) in each test product, acetic acid content (w/v%),
Table 1 shows (A)/acetic acid, (B)/acetic acid, and sensory evaluation results.

As shown in Table 1, (A) menthyl acetate or (B) dihydroactinidiolide is contained in the range of 0.00001 to 1000 ppb, respectively, and the ratio of the content of menthyl acetate to the content of acetic acid (acetic acid Menthyl (ppb) / acetic acid (w / v%)), the ratio of the content of dihydroactinidiolide to the content of acetic acid (dihydroactinidiolide (ppb) / acetic acid (w / v%)) of 0.00005 By setting it in the range of up to 5300, the effect of improving the flavor of fruit juice, the sweet flavor of fruit juice, the thickness of fruit juice, and the sweetness of fruit juice was observed (test products 1 to 9).

(Test Example 2) Influence of Acetic Acid Content/Constant Aroma Component Content 3% by mass of peppermint (CS Peppermint p66, manufactured by S&B) was added to 97% by mass of water adjusted to 50°C and held at 50°C for 5 minutes. Then, after cooling to room temperature (25° C.) in a water bath, it was filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extract a (peppermint extract).

Extract liquid a, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water are mixed at the blending ratio (mass%) shown in Table 2, and filled in a 100 mL plastic bottle. 13 was prepared. In addition, a sample to which no extract was added was used as a control (the same applies to subsequent test examples).

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results are shown in Table 2. show.

As shown in Table 2, by adding peppermint extract, (A) menthyl acetate and dihydroactinidiolide are contained in certain amounts, and the acetic acid content is 0.05 to 1.00 (w/v%). , the effect of improving the fruit juice flavor, the sweet flavor of the fruit juice, the thickness of the fruit juice, and the sweetness of the fruit juice was observed (test products 10 to 13).

[Example 2] Examination of types of herbs (Test Example 3-1)
3% by mass of peppermint (CS peppermint p66, manufactured by S&B) was added to 97% by mass of water adjusted to 50°C, held at 50°C for 5 minutes, then cooled to room temperature (25°C) in a water bath, and filtered. (No. 2, manufactured by ADVANTEC) to obtain extract a (peppermint extract).

Extract liquid a, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water are mixed at the blending ratio (mass%) shown in Table 3-1, filled in a 100 mL plastic bottle, and tested. 14-19 were prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results Table 3- 1.

(Test Example 3-2)
Add 3% by mass of fenugreek (manufactured by S&B) to 97% by mass of water prepared at 50°C, hold at 50°C for 5 minutes, then cool to room temperature (25°C) in a water bath, filter paper (No. 2 , manufactured by ADVANTEC) to obtain extract b (fenugreek extract).

Mix extract b, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water at the blending ratio (mass%) shown in Table 3-2, fill in a 100 mL plastic bottle, and test product. 20-24 were prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results Table 3 -2.

(Test Example 3-3)
3% by mass of chamomile (manufactured by Nippon Green Tea Center Co., Ltd.) was added to 97% by mass of water prepared at 50°C, held at 50°C for 5 minutes, and then cooled to room temperature (25°C) in a water bath. It was filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extract c (chamomile extract).

Mix extract c, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water at the blending ratio (mass%) shown in Table 3-3, fill a 100 mL PET bottle, and test product. 25-29 were prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results Table 3- 3.

(Test Example 3-4)
To 97% by mass of water prepared at 50°C, add 3% by mass of cumin (manufactured by Tomizawa Shoten Co., Ltd.), hold at 50°C for 5 minutes, then cool to room temperature (25°C) in a water bath, filter paper (No. 2, manufactured by ADVANTEC) to obtain extract d (cumin extract).

Mix extract d, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water at the blending ratio (mass%) shown in Table 3-4, fill in a 100 mL PET bottle, and test product. 30-34 were prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results Table 3- 4.

(Test Example 3-5)
Apple mint (manufactured by Marusan Haginacha Co., Ltd.), laurel (manufactured by Isbee Foods Co., Ltd.), cinnamon (manufactured by Isbee Foods Co., Ltd.), rosemary (manufactured by Isbee Foods Co., Ltd.) to 97% by mass of water prepared at 50 ° C. Connect Co., Ltd.) and rooibos (manufactured by Ryowaen Co., Ltd.) were added at 3% by mass each, held at 50° C. for 5 minutes, cooled to room temperature (25° C.) in a water bath, and filtered with filter paper (No. 2, manufactured by ADVANTEC), extract e (apple mint extract), extract f (laurel extract), extract g (cinnamon extract), extract h (rosemary extract), An extract i (rooibos extract) was obtained.

Mix extracts e to i, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water at the blending ratio (% by mass) shown in Table 3-5, fill a 100 mL PET bottle, Test articles 35-39 were prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results Table 3- 5.

As shown in Tables 3-1 to 3-5, the addition of each herb extract, except for the rooibos extract (test product 39), resulted in the aroma of fruit juice, the sweet aroma of fruit juice, the thickness of fruit juice, and the strength of fruit juice. An effect of improving sweetness was observed (test products 14 to 38).

[Example 3] Examination of types of herbs and types of fruit juice (Test Example 4-1)
To 97% by mass of water prepared at 50° C., 3% by mass of each of thyme (manufactured by Isbee Foods Co., Ltd.), nutmeg (manufactured by Tomizawa Shoten Co., Ltd.), and coriander (manufactured by Isbee Foods Co., Ltd.) was added. , maintained at 50°C for 5 minutes, then cooled to room temperature (25°C) in a water bath, filtered using filter paper (No. 2, manufactured by ADVANTEC), extract j (thyme extract), extract k (nutmeg extract) and extract l (coriander extract) were obtained.

At the blending ratio (% by mass) shown in Table 4-1, extracts a to e, j to l, blueberry juice (manufactured by Marukai Corporation) or raspberry puree (manufactured by Cargill Japan Co., Ltd.), sugar, Brown rice vinegar (acidity 6.1%) and water were mixed and filled into a 100 mL PET bottle to prepare test products 40 to 47.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results Table 4- 1.

(Test Example 4-2)
At the blending ratio (% by mass) shown in Table 4-2, extract a (peppermint extract), fruit juice (blueberry juice (manufactured by Marukai Corporation), 5 times concentrated lychee juice (manufactured by Cargill Japan Co., Ltd.), Mango 4.5 times concentrated fruit juice (manufactured by Takasago International Corporation), sugar, brown rice vinegar (acidity 6.1%), and water are mixed, filled in a 100 mL PET bottle, and test products 48 to 50. was prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results Table 4- 2.

As shown in Tables 4-1 and 4-2, even if the type of herb extract, the type of fruit juice, and the combination thereof were changed, the addition of the herb extract resulted in the aroma of fruit juice, sweet aroma of fruit juice, An effect of improving the thickness of the fruit juice and the sweetness of the fruit juice was observed (test products 40 to 50). In addition, it was confirmed that one or two or more of the components (A) to (D) were contained in predetermined amounts in the test products to which these herb extracts were added.

[Example 4] Investigation of extraction conditions (Test Example 5) Temperature and time , then cooled to room temperature (25°C) in a water bath and filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain an extract under each extraction condition. rice field.

At the blending ratio (mass%) shown in Table 5, the extract of each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water are mixed, filled into a 100 mL PET bottle, and tested. Products 51-58 were prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results are shown in Table 5. show.

As shown in Table 5, when the herb extraction temperature is in the range of 5 to 100°C and the extraction time is in the range of 5 to 240 minutes, the flavor of the fruit juice, the sweet flavor of the fruit juice, the thickness of the fruit juice, and the sweetness of the fruit juice are improved. The effect was excellent (test products 51-58).

(Test Example 6) pH of extraction solvent
Extraction solvent adjusted to 50 ° C. [97% by mass of water (pH 6.5), a mixture of 92% by mass of water and 5% by mass of black vinegar (acidity 6%) (pH 4.1), 87% by mass of water and black vinegar (acidity 6%) 10% by mass (pH 3.6), 47% by mass of water and 50% by mass of black vinegar (acidity 6%) mixture (pH 3.4), or sodium hydroxide (Kanto Chemical Co., Ltd. , Food additive) 0.1 ml / L aqueous solution 97% by mass (pH 12.3)], peppermint (CS peppermint p66, manufactured by S&B) 3% by mass was added, maintained at 50 ° C. for 5 minutes, and then water bathed. After cooling to room temperature (25° C.) by , filtration was performed using filter paper (No. 2, manufactured by ADVANTEC) to obtain extracts under each extraction condition.

At the blending ratio (mass%) shown in Table 6, the extract of each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water are mixed, filled into a 100 mL PET bottle, and tested. Products 59-63 were prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results are shown in Table 6. show.

As shown in Table 6, when the pH of the solvent used for herb extraction is acidic to neutral (test products 59 to 62), compared to the alkaline case (test product 63), the aroma of fruit juice The effects of improving the sweet aroma, the thickness of the fruit juice, and the sweetness of the fruit juice were excellent.

(Test Example 7) Alcohol concentration of extraction solvent Extraction solvent adjusted to 50 ° C. [97% by mass of water (100% water), mixed solution of 76% by mass of water and 21% by mass of 95% ethyl alcohol (20% alcohol), Peppermint (CS peppermint p66, S&B Co., Ltd.) 3% by mass, held at 50 ° C. for 5 minutes, then cooled to room temperature (25 ° C.) in a water bath, filtered using filter paper (No. 2, ADVANTEC Co., Ltd.), An extract was obtained under the extraction conditions.

At the blending ratio (mass%) shown in Table 7, the extract of each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water are mixed, filled into a 100 mL PET bottle, and tested. Products 64-67 were prepared.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results are shown in Table 7. show.

As shown in Table 7, the solvent used for herb extraction was water alone (test product 64), and the mixture of water and alcohol (test products 65 to 67) had a fruit juice flavor and a sweet fruit juice flavor. , the effect of improving the thickness of the fruit juice and the sweetness of the fruit juice was excellent.

[Example 5] Comparison with high-intensity sweetener (Test Example 8)
At the blending ratio (% by mass) shown in Table 8, extract a, apple juice, sugar, sucralose (manufactured by San-Eigen FFI Co., Ltd., about 600 times sweeter than sugar), brown rice vinegar (acidity 6.1%), and water were mixed and filled in a 100 mL PET bottle to prepare test products 68 to 70.

The contents of components (A) to (D) in the prepared test product were measured according to Reference Example, and sensory evaluation was performed in the same manner as in Test Example 1.

Content (ppb) of components (A) to (D) in each test product, acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results are shown in Table 8. show.

As shown in Table 8, when the high-intensity sweetener (sucralose) was used, although the sweetness was strong, it was an artificial sweetness that remained until the end, and was not the desired sweetness (test product 69). , 70).

INDUSTRIAL APPLICABILITY The present invention can be used in the field of manufacturing acetic acid-containing food and drink such as fruit juice-containing vinegar beverages.

Claims (13)

An acetic acid-containing food or drink containing fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineol, and (D) camphor. 2. The acetic acid-containing food or drink according to claim 1, which contains (A) menthyl acetate, and the content of said menthyl acetate is 0.00001 to 1000 ppb. 3. The acetic acid-containing food or drink according to claim 1, which contains (B) dihydroactinidiolide, and the content of said dihydroactinidiolide is 0.00001 to 1000 ppb. 4. The acetic acid-containing food or drink according to any one of claims 1 to 3, which contains (C) cineol and the content of said cineol is 0.00001 to 70 ppb. 5. The acetic acid-containing food or drink according to any one of claims 1 to 4, which contains (D) camphor, and the content of said camphor is 0.01 to 15 ppb. Claim 1, wherein the ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food or drink (menthyl acetate (ppb)/acetic acid (w/v%)) is 0.00005 to 5300. 6. The acetic acid-containing food or drink according to any one of 1 to 5. The ratio of the content of (B) dihydroactinidiolide) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food or drink (dihydroactinidiolide (ppb)/acetic acid (w/v%)) is 0. The acetic acid-containing food or drink according to any one of claims 1 to 6, which is 00005 to 5300. Claim 1, wherein the fruit juice is derived from one or more fruits selected from apples, berries, tropical fruits, grapes, peaches, citrus fruits, melons, pears, and cherries. 8. The acetic acid-containing food or drink according to any one of 1 to 7. One or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor is an extract of a plant material containing said component. Item 9. The acetic acid-containing food or drink according to any one of Items 1 to 8. One or more ingredients selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are added to a raw material containing acetic acid and fruit juice at the following contents: A method for producing an acetic acid-containing food or drink, comprising blending.
(A) Menthyl acetate: 0.00001 to 1000 ppb
(B) dihydroactinidiolide: 0.00001 to 1000 ppb
(C) cineol: 0.00001 to 70 ppb
(D) camphor: 0.01 to 15 ppb One or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor is an extract of a plant material containing said component. Item 11. The manufacturing method according to Item 10. One or more ingredients selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are added to a raw material containing acetic acid and fruit juice at the following contents: A method for improving the flavor and sweetness of fruit juice in an acetic acid-containing food or drink, comprising blending.
(A) Menthyl acetate: 0.00001 to 1000 ppb
(B) dihydroactinidiolide: 0.00001 to 1000 ppb
(C) cineol: 0.00001 to 70 ppb
(D) camphor: 0.01 to 15 ppb One or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor is an extract of a plant material containing said component. Item 13. The method according to Item 12.