JP2023034809A - Food and drink containing acetic acid - Google Patents

Abstract

To provide food and drink containing acetic acid with reduced irritation to a throat, including irritation after eating or drinking.SOLUTION: The present invention provides food and drink containing acetic acid, which contains acetic acid and at least one amino acids selected from the group consisting of (component a) threonine, (component b) proline, (component c) phenylalanine, and (component d) glutamine, with the ratio of the total concentration Y (mg/100 ml) of the amino acids to the concentration of the acetic acid X (w/v%), (Y/X), being of 0.0001 or more.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to acetic acid-containing food and drink.

Acetic acid is used in various foods as a seasoning ingredient and in anticipation of its bacteriostatic action. In recent years, along with the growing health consciousness, acetic acid is expected to have various useful effects, such as obesity improvement effect, blood pressure control effect, blood sugar level increase control effect, etc., and it is actively consumed as a drink or seasoning. Widespread.

However, acid-containing food and drink may cause a throat irritation (stinging sensation) peculiar to acetic acid and an after-stimulation that remains after swallowing, which may hinder ingestion of the acetic acid-containing food and drink. In particular, when the above-mentioned useful effects are expected, it is important to ingest acetic acid-containing food and drink on a daily basis, so solving this problem is particularly important.

Sugar and fruit juice are sometimes blended to suppress throat irritation and post-irritation, but it has been difficult to substantially suppress them.

Methods for improving the ease of ingestion of acetic acid-containing foods and drinks include adding sugar or fruit juice. For example, Patent Document 1 discloses a method of adding sucralose to a black vinegar beverage, and Patent Document 2 discloses a method of adding brown sugar to a black vinegar-containing beverage. In addition, Patent Document 3 discloses a method for incorporating rare sugar into acetic acid-containing food and drink. However, although both are useful as a method of masking the sour taste and sour smell of acetic acid with sweetness, it has been difficult to sufficiently suppress both the throat irritation and post-irritation peculiar to acetic acid.

JP-A-2002-335924 JP 2019-140948 A JP 2014-8036 A

An object of the present invention is to provide an acetic acid-containing food or drink with reduced throat irritation and post-irritation.

As a result of intensive research in view of the above problems, the inventors of the present invention have found that a and the ratio (Y/X) of the total concentration value Y (mg/100 ml) of the amino acids to the concentration value X (w/v%) of the acetic acid is 0.0001 or more , acetic acid-containing food and drink, it was found that the above problems can be solved. Based on this finding, the inventors have further studied and completed the present invention. That is, the present invention includes the following aspects.

Section 1. containing acetic acid,
(component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine, and contains at least one amino acid selected from the group consisting of acetic acid concentration value X (w/ The ratio (Y/X) of the total concentration value Y (mg/100 ml) of the amino acids to v%) is 0.0001 or more,
Food and drink containing acetic acid.
Section 2. Contains 0.02 w/v% or more of the acetic acid, and (requirement a1) the ratio (a/Y) of the concentration value a (mg/100 ml) of the component a to the total concentration value Y (mg/100 ml) of the amino acids is greater than 0 and less than or equal to 0.969,
(Requirement b1) The ratio (b/Y) of the concentration value b (mg/100ml) of the component b to the total concentration value Y (mg/100ml) of the amino acids is more than 0 and 0.999 or less,
(Requirement c1) The ratio (c/Y) of the concentration value c (mg/100 ml) of the c component to the total concentration value Y (mg/100 ml) of the amino acids is more than 0 and 0.999 or less, and (Requirement d1 ) the ratio (d/Y) of the concentration value d (mg/100ml) of the component d to the total concentration value Y (mg/100ml) of the amino acids is more than 0 and 0.983 or less;
Item 1. The acetic acid-containing food or drink according to item 1, which satisfies at least one requirement selected from the group consisting of:
Item 3. Item 3. The acetic acid-containing food or drink according to Item 1 or 2, which contains gentiooligosaccharides.
Section 4. Item 3. The acetic acid-containing food or drink according to Item 3, wherein the content of said gentio-oligosaccharide is 0.01 to 2250 mg/100 ml.
Item 5. Item 5. The acetic acid-containing food or drink according to Item 3 or 4, wherein the ratio (G/X) of the concentration value G (mg/100 ml) of the gentiooligosaccharide to the concentration value X (w/v%) of the acetic acid is 0.0001 to 500. .
Item 6. Item 6. The acetic acid-containing food or drink according to any one of Items 1 to 5, further containing fruit juice.
Item 7. Item 7. The acetic acid-containing food or drink according to Item 6, wherein the fruit juice content (in terms of straight fruit juice) is 0.2% by mass or more and 700% by mass or less.
Item 8. Item 6 or 7, wherein the fruit juice is at least one selected from the group consisting of strawberry juice, apple juice, citrus juice, pomegranate juice, peach juice, grape juice, blueberry juice, raspberry juice, pineapple juice, and mango juice. The acetic acid-containing food or drink described in .
Item 9. The acetic acid-containing food or drink according to items 1 to 7, further comprising vegetable juice.
Item 10. 10. The acetic acid-containing food or drink according to Item 9, wherein the vegetable juice is at least one selected from the group consisting of tomato juice, ginger juice and soy milk.
Item 11. Item 11. The acetic acid-containing food or drink according to any one of Items 1 to 10, which is a beverage or a composition for preparing said beverage.
Item 12. Item 11. The acetic acid-containing food or drink according to any one of Items 1 to 10, which is a seasoning or dessert sauce.
Item 13. Acetic acid and at least one amino acid selected from the group consisting of (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine are added to the acetic acid concentration value X (w/ Acetic acid-containing food and drink with reduced throat irritation and post-irritation, which is blended so that the ratio (Y/X) of the total concentration value Y (mg/100 ml) of the above amino acids to v%) is 0.0001 or more. manufacturing method.
Item 14. At least one amino acid selected from the group consisting of (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine, relative to the concentration value X (w/v%) of acetic acid A method for suppressing throat irritation and post-irritation of acetic acid-containing food and drink, comprising blending the amino acids so that the ratio (Y/X) of the total concentration value Y (mg/100 ml) of the amino acids is 0.0001 or more.
Item 15. (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine containing at least one amino acid selected from the group consisting of acetic acid concentration value X (w/v% ) to suppress throat irritation and post-irritation of acetic acid-containing food and drink so that the ratio (Y/X) of the total concentration value Y (mg/100 ml) of said amino acids to ) is 0.0001 or more.

According to the present invention, it is possible to provide an acetic acid-containing food or drink with reduced throat irritation and post-irritation.

As used herein, the expressions "contain" and "include" include the concepts "contain", "include", "consist essentially of" and "consist only of".

In this specification, the expression “and (and)/or (or)” includes both “and (and)” and “or (or)”. For example, "A and/or B" includes both A and B and A or B, and indicates three of A alone, B alone, and both A and B. Further, in this specification, the description of "-" indicating a numerical range means including the numerical values before and after it. For example, a numerical range of "M to N" (where M and N are arbitrary positive numbers, M<N) means "M or more and N or less".

In the present specification, (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine may be collectively referred to as "the amino acid of the present invention".

In one aspect of the present invention, at least one amino acid containing acetic acid and selected from the group consisting of (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine and the ratio (Y/X) of the total concentration value Y (mg/100ml) of the amino acids to the concentration value X (w/v%) of the acetic acid is 0.0001 or more. In the specification, it may be indicated as "the acetic acid-containing food or drink of the present invention."). This will be explained below.

A method for calculating the concentration of each component in the acetic acid-containing food or drink of the present invention is as follows. The concentration of the ingredients in the acetic acid-containing food or drink of the present invention is determined when the amount of the ingredients is known (for example, when the acetic acid-containing food or drink is obtained by mixing refined components). ) can be calculated from the compounded amount and the volume and/or mass of the acetic acid-containing food or drink, and when the compounded amount of the component is unknown, it can be calculated according to a known method. If the acetic acid-containing food or drink is solid and the volume cannot be defined unambiguously, the unit based on volume (w/v%, mg/100ml) in this specification is the weight. It shall be read in the standard unit (w/w%, mg/100g).

The acetic acid-containing food or drink of the present invention contains acetic acid, and acetic acid refers to acetic acid molecules (CH ₃ COOH) and acetic acid ions (CH ₃ COO ⁻ ), and the acetic acid content is the total concentration of these. say. The content of acetic acid in the acetic acid-containing food or drink of the present invention is not particularly limited, but is preferably 0.02 w/v% or more. If the content is at this level, and if the concentration is equal to or higher than the preferred lower limit below, throat irritation and/or post-irritation will be greater, that is, the need for the technology for suppressing throat irritation and post-irritation of the present invention is high. get higher. The content is suitable for eating (especially drinking) as it is, the viewpoint that it is suitable for preparing food and drink to be eaten (especially, it is suitable for eating (especially drinking) as it is) from the point of view that the ~6 w/v%, particularly preferably 0.02-5 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

The acetic acid-containing food or drink of the present invention contains at least one amino acid selected from the group consisting of (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine (amino acid of the present invention). contains The acetic acid-containing food or drink of the present invention preferably comprises two or more of the components a, b, c, and d (components a and b, or components a and c, or components a and d , or b component and c component, or b component and d component, or c component and d component, or a component and b component and c component, or a component and b component and d component, or a component and c component and d component, or b component and c component and d component, or a component and b component and c component and d component), more preferably three or more (a component and b component and c component, or a component and b component and d component, or a component and c component and d component, or b component and c component and d component, or a component and b component and c component and d component), more preferably all four (a component and b component and c component and d component). The origin of the amino acid of the present invention is not particularly limited as long as it is suitable for food and drink. can also be the amino acid of the present invention contained in seasonings, food ingredients, and the like.

In the acetic acid-containing food and drink of the present invention, the ratio of the total concentration value Y (mg/100 ml) of the amino acids of the present invention to the concentration value X (w/v%) of acetic acid (= when the unit is mg/100 ml) The ratio (Y/X) obtained by dividing the numerical value of the total concentration of the amino acids of the present invention by the numerical value of the acetic acid concentration in the unit of w/v% is 0.0001 or more. In addition, the total concentration of the amino acids of the present invention has a literal meaning. Indicates the total concentration of component b, component c, and component d. For example, when the acetic acid-containing food or drink of the present invention contains all of a component, b component, and c component but does not contain d component, it represents the total concentration of a component, b component, and c component. . When Y/X satisfies the above range, throat irritation and post-irritation of acetic acid-containing food and drink can be suppressed. Y/X is preferably 0.001 or more, more preferably 0.003 or more, and still more preferably 0.004 or more from the viewpoint of suppressing throat irritation and post-irritation. In addition, from the viewpoint of the effect of suppressing throat irritation and post-irritation, Y/X has a greater problem of causing throat irritation and post-irritation due to acetic acid, and the bitterness peculiar to amino acids (refreshing taste peculiar to acetic acid-containing foods and drinks ) From the viewpoint of preventing deterioration of flavor, it is preferably 1000 or less, more preferably 0.003 to 500, and still more preferably 0.004 to 100. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. The upper or lower limit of Y/X can be lower or higher than the above ranges, such as 0.01, 0.03, 0.1, 0.3, 1, 3, 10, 30, or 40. be able to.

When the acetic acid-containing food or drink of the present invention contains component a, the content of component a in the acetic acid-containing food or drink of the present invention is not particularly limited as long as Y/X is 0.0001 or more. The content of component a is, for example, 0.001 mg/100 ml or more. The content is preferably 0.001 to 2000 mg/100 ml, more preferably 0.001 to 2000 mg/100 ml, from the viewpoint of the effect of suppressing throat irritation and post-irritation, and from the viewpoint of preventing deterioration of the flavor (refreshing characteristic of acetic acid-containing food and drink) due to the bitterness peculiar to amino acids. It is preferably 0.005-50 mg/100 ml, more preferably 0.01-1 mg/100 ml. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. The upper or lower limit of the content may be a value lower or higher than the above range, and these values are, for example, 0.002 mg/100 ml, 0.03 mg/100 ml, 0.1 mg/100 ml, 0.3 mg/100 ml, 0.8 mg/100 ml, 10 mg/100 ml, 100 mg/100 ml, 500 mg/100 ml, or 1000 mg/100 ml.

When the acetic acid-containing food or drink of the present invention contains component b, the content of component b in the acetic acid-containing food or drink of the present invention is not particularly limited as long as Y/X is 0.0001 or more. The content of component b is, for example, 0.001 mg/100 ml or more. The content is preferably 0.001 to 10000 mg/100 ml, more preferably 0.001 to 10000 mg/100 ml, from the viewpoint of the effect of suppressing throat irritation and post-irritation, and from the viewpoint of preventing deterioration of the flavor (refreshing characteristic of acetic acid-containing food and drink) due to the bitterness peculiar to amino acids. It is preferably 0.005-300 mg/100 ml, more preferably 0.01-1.5 mg/100 ml. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. The upper or lower limit of the content may be a value lower or higher than the above range, and these values are, for example, 0.002 mg/100 ml, 0.03 mg/100 ml, 0.1 mg/100 ml, 0.3 mg/100 ml, 0.8 mg/100 ml, 10 mg/100 ml, 100 mg/100 ml, 500 mg/100 ml, 1000 mg/100 ml, 2000 mg/100 ml, or 5000 mg/100 ml.

When the acetic acid-containing food or drink of the present invention contains component c, the content of component c in the acetic acid-containing food or drink of the present invention is not particularly limited as long as Y/X is 0.0001 or more. The content of component c is, for example, 0.001 mg/100 ml or more. The content is preferably 0.001 to 500 mg/100 ml, more preferably 0.001 to 500 mg/100 ml, from the viewpoint of the effect of suppressing throat irritation and post-irritation, and from the viewpoint of preventing deterioration of the flavor (refreshing characteristic of acetic acid-containing food and drink) due to the bitterness peculiar to amino acids. It is preferably 0.005-50 mg/100 ml, more preferably 0.01-1.5 mg/100 ml. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. The upper or lower limit of the content may be lower or higher than the above range, and these values are, for example, 0.002 mg/100 ml, 0.008 mg/100 ml, 0.03 mg/100 ml, 0.1 mg/100 ml, 0.2 mg/100 ml, 0.5 mg/100 ml, 0.8 mg/100 ml, 5 mg/100 ml, 10 mg/100 ml, 100 mg/100 ml, or 200 mg/100 ml.

When the acetic acid-containing food or drink of the present invention contains component d, the content of component d in the acetic acid-containing food or drink of the present invention is not particularly limited as long as Y/X is 0.0001 or more. The content of component d is, for example, 0.001 mg/100 ml or more. The content is preferably 0.001 to 500 mg/100 ml, more preferably 0.001 to 500 mg/100 ml, from the viewpoint of the effect of suppressing throat irritation and post-irritation, and from the viewpoint of preventing deterioration of the flavor (refreshing characteristic of acetic acid-containing food and drink) due to the bitterness peculiar to amino acids. It is preferably 0.005-100 mg/100 ml, more preferably 0.01-1 mg/100 ml. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. The upper or lower limit of the content may be lower or higher than the above range, and these values are, for example, 0.002 mg/100 ml, 0.008 mg/100 ml, 0.03 mg/100 ml, 0.1 mg/100 ml, 0.2 mg/100 ml, 0.5 mg/100 ml, 3 mg/100 ml, 5 mg/100 ml, 10 mg/100 ml, 100 mg/100 ml, or 200 mg/100 ml.

The total content of the amino acids of the present invention in the acetic acid-containing food or drink of the present invention is not particularly limited as long as Y/X is 0.0001 or more. The content of the amino acid of the present invention is, for example, 0.001 mg/100 ml or more. The content is preferably 0.001 to 20,000 mg/100 ml, more preferably from the viewpoint of suppressing throat irritation and post-irritation, and from the viewpoint of preventing deterioration of the flavor (refreshing characteristic of acetic acid-containing food and drink) due to the bitterness peculiar to amino acids. It is preferably 0.004-13000 mg/100 ml, more preferably 0.005-500 mg/100 ml, even more preferably 0.01-4 mg/100 ml. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. 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, 0.002 mg/100 ml, 0.1 mg/100 ml, 0.2 mg/100 ml, 0.5 mg/100 ml, 3 mg/100 ml, 5 mg/100 ml, 10 mg/100 ml, 100 mg/100 ml, 1000 mg/100 ml, or 5000 mg/100 ml.

In a preferred embodiment, the acetic acid-containing food or drink of the present invention is
It contains 0.02 w/v% or more of acetic acid, and (requirement a1) the ratio (a/Y) of the concentration value a (mg/100ml) of component a to the total concentration value Y (mg/100ml) of the amino acids greater than 0 and less than or equal to 0.969;
(Requirement b1) The ratio (b/Y) of the concentration value b (mg/100ml) of the component b to the total concentration value Y (mg/100ml) of the amino acids is more than 0 and 0.999 or less,
(Requirement c1) The ratio (c/Y) of the concentration value c (mg/100 ml) of the c component to the total concentration value Y (mg/100 ml) of the amino acids is more than 0 and 0.999 or less, and (Requirement d1 ) the ratio (d/Y) of the concentration value d (mg/100ml) of the component d to the total concentration value Y (mg/100ml) of the amino acids is more than 0 and 0.983 or less;
At least one requirement selected from the group consisting of can be satisfied.

Each ratio in each requirement is preferably in the following range from the viewpoint of suppressing throat irritation and post-irritation, and from the viewpoint of preventing deterioration of the flavor (refreshing characteristic of acetic acid-containing food and drink) due to the bitterness characteristic of amino acids. a/Y is preferably 0.005 to 0.900, more preferably 0.015 to 0.700, still more preferably 0.030 to 0.600, still more preferably 0.050 to 0.500. b/Y is preferably 0.100 to 0.995, more preferably 0.200 to 0.950, still more preferably 0.300 to 0.930, still more preferably 0.400 to 0.900. c/Y is preferably 0.005 to 0.900, more preferably 0.010 to 0.700, even more preferably 0.015 to 0.600, still more preferably 0.020 to 0.500. d/Y is preferably 0.005 to 0.900, more preferably 0.010 to 0.700, still more preferably 0.015 to 0.600, still more preferably 0.020 to 0.500. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. The acetic acid-containing food or drink of the present invention preferably has two or more of requirement a1, requirement b1, requirement c1, and requirement d1 (requirement a1 and requirement b1, or requirement a1 and requirement c1, or requirement a1 and requirement d1 or requirement b1 and requirement c1 or requirement b1 and requirement d1 or requirement c1 and requirement d1 or requirement a1 and requirement b1 and requirement c1 or requirement a1 and requirement b1 and requirement d1 or requirement a1 and requirement c1 and requirement d1, or Requirement b1 and Requirement c1 and Requirement d1, or Requirement a1 and Requirement b1 and Requirement b1 and Requirement d1), more preferably three or more (Requirement a1 and Requirement b1 and Requirement c1, or Requirement a1 and Requirement b1 and Requirement d1, or Requirement a1 and Requirement c1 and Requirement d1, or Requirement b1 and Requirement c1 and Requirement d1, or Requirement a1 and Requirement b1 and Requirement b1 and Requirement d1), more preferably all four (Requirement a1 and Requirement b1 and Requirement b1 and requirement d1) can be met.

The amino acid of the present invention is an amino acid present alone in the acetic acid-containing food or drink of the present invention in a free state. In addition, the measurement of the content of free amino acids is analyzed by the following method. That is, first, a composition sample to be analyzed is subjected to pretreatment depending on its properties. When the composition sample is liquid, dilute the composition sample with a solution of half and half distilled water and lithium citrate buffer (pH 2.2), and filter through a 0.2 μm filter to remove coarse materials. Exclude and submit for analysis. On the other hand, when the composition sample is solid or semi-solid, a certain amount of the composition sample is weighed, distilled water is appropriately added, and the mixture is suspended at room temperature with sufficient stirring. The suspension is filtered through No. 2 filter paper to obtain a filtrate. After that, it is processed in the same manner as in the liquid state. Using the pretreated composition sample, the amino acid content is measured according to the amino acid analysis method described in the "Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual". Specifically, it can be measured using an amino acid automatic analyzer (for example, "JLC-500/V2 (manufactured by JEOL Ltd.)" can be used).

From the viewpoint of suppressing throat irritation and post-irritation, the acetic acid-containing food or drink of the present invention is in an aspect in which the Y/X is 0.0001 or more, or contains 0.02 w/v% or more of acetic acid, and the requirements a1, In embodiments satisfying at least one requirement selected from the group consisting of requirement b1, requirement c1, and requirement d1, it is preferable to contain gentiooligosaccharides. Gentio-oligosaccharides are oligosaccharides composed of β-1,6-glucosidic-linked glucose and are known to have a unique bitter taste. The origin of the gentio-oligosaccharides in the present invention is not particularly limited, and for example, commercially available products containing gentio-oligosaccharides (e.g., Nihon Shokuhin Kako Co., Ltd. "Nishoku Gentose (registered trademark) #45" (approximately 45% gentio-oligosaccharides, glucose about 50%)) may be used. The content of gentio-oligosaccharides is not particularly limited, but from the viewpoint of the effect of suppressing throat irritation and post-irritation, and from the viewpoint of preventing deterioration of the flavor (refreshing peculiar to acetic acid-containing food and drink) due to the bitterness of gentio-oligosaccharides, etc., it is preferable. 2250 mg/100 ml or less, more preferably 0.01 to 2250 mg/100 ml, still more preferably 0.05 to 1000 mg/100 ml, still more preferably 0.1 to 100 mg/100 ml. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. The upper or lower limit of the content can be a lower value or a higher value from the above range, and these values are, for example, 0.02 mg/100 ml, 0.3 mg/100 ml, 1 mg/100 ml, 5 mg/100 ml, 10 mg/ It can be 100ml, 30mg/100ml, 50mg/100ml, 200mg/100ml, 500mg/100ml, or 1500mg/100ml.

In the acetic acid-containing food or drink of the present invention, the ratio (G/X) of the gentio-oligosaccharide concentration value G (mg/100 ml) to the acetic acid concentration value X (w/v%) is preferably 0.0001 or more. G/X is effective in suppressing throat irritation and after-irritation, and the problem of causing throat irritation and after-irritation due to acetic acid is greater. From the viewpoint of preventing the deterioration of , it is more preferably 0.0001 to 500, still more preferably 0.001 to 100, and even more preferably 0.05 to 10. Ranges in which the upper and/or lower limits of the above ranges are arbitrarily interchanged are also exemplified herein. The upper or lower limit of G/X can be lower or higher than the above range, and these values can be 0.0005, 0.002, 0.1, 0.3, 1, 3 or 5, for example.

In addition, gentiooligosaccharides can be quantified by a known method. The quantification method is not particularly limited, but analysis and quantification can be performed, for example, by high-performance liquid chromatography using a column for saccharide analysis. As an example, column: Rezex RNM-Carbohydrate 300 x 7.8 mm (manufactured by Shimadzu GLC), mobile phase: water, flow rate: 0.6 mL/min, column temperature: 80 ° C, detector: differential refractometer , can be analyzed and quantified. A composition sample to be analyzed may be subjected to pretreatment depending on its properties. When the composition sample is liquid, the composition sample is diluted with distilled water, filtered through a 0.2 μm filter to remove coarse matter, and subjected to analysis. On the other hand, when the composition sample is solid or semi-solid, a certain amount of the composition sample is weighed out, distilled water is appropriately added, and the mixture is suspended at room temperature with sufficient stirring. This suspension is filtered through No. 2 filter paper to obtain a filtrate. After that, it is processed in the same manner as in the liquid state.

The properties of the acetic acid-containing food and drink of the present invention are not particularly limited as long as the food and drink can have properties, and examples thereof include liquid, emulsion, gel, foam, solid, and powder. Among these, liquid, emulsified liquid, gel, and foam are preferable from the viewpoint that they are particularly suitable for the acetic acid-containing food and drink of the present invention because they have properties that easily irritate the throat. The acetic acid-containing food and drink of the present invention include single-property foods and foods and beverages of a plurality of properties in combination.

The acetic acid-containing food and drink is not particularly limited, but for example, food and drink that can be eaten as it is, compositions for preparing food and drink that can be eaten as it is (that is, food and drink that can be used as it is for preparation composition for doing) and the like. In addition, “food and drink that can be eaten as is” includes food and drink that are eaten without adding any ingredients, as well as food and drink that are eaten by the consumer adding seasonings as necessary at the time of eating. Also includes food and drink.

Foods and drinks that can be eaten as they are are not particularly limited, but include, for example, beverages, confectionery, rice, noodles, side dishes, soups, breads, pizza, cereals, boxed lunches, and the like. Among these, beverages and confectionery are preferred, and beverages are particularly preferred.

Beverages include, for example, fruit juice-containing beverages (e.g., citrus fruits (mandarin orange, orange, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku, calamansi, Shikuwasa, etc.), tropical fruits (pineapple, banana, guava, mango, acerola, papaya, passion fruit, etc.), lychee, strawberry, apple, peach, grape (white grape, red grape, etc.), cassis, raspberry, pomegranate, plum, pear, apricot, plum, kiwi fruit, melon, blueberry, Fruit juices such as acai, ade, near water, beauty drinks, smoothies, etc.), dairy-containing beverages (for example, milk and its processed products such as skim milk powder and whole milk powder, concentrated milk, yogurt, fresh cream, condensed milk, butter, skimmed milk, cream powder, sweetened milk powder, modified milk powder, whey powder, buttermilk powder, and other dairy-containing beverages), vegetable beverages (e.g. tomato, carrot, pumpkin juices, smoothies, green juice, etc.) , soft drinks (e.g. sports drinks, lemonades, fruit-flavored drinks), carbonated drinks, jelly drinks, grain drinks (e.g. rice, soy milk, almond-based grain drinks, etc.), tea drinks (e.g. In addition to black tea, oolong tea, green tea, black tea, matcha, jasmine tea, rosehip tea, chamomile tea, hojicha, blended tea (grains such as adlay, barley, brown rice, soybeans, corn, persimmon leaves, loquat leaves , Kumazasa, Gynostemma pentaphyllum, Angelica keiskei, Houttuynia cordata leaves, kelp, safflower, shiitake mushrooms, litchi, etc.)), coffee drinks, powdered drinks (e.g. cocoa, green juice, etc.), alcohol (e.g. 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 that are made by mixing auxiliary ingredients such as sugars with distilled liquors, fruit juices, flavors, carbon dioxide gas, etc. cocktails, fizz, chuhai, etc.) and the like. Among these, fruit juice-containing beverages are preferred.

Confectionery is a food that emphasizes taste such as sweetness and saltiness, or that is devised to have a tactile sense such as texture, and is produced and cooked as a luxury item with various smells and taste sensations such as smell. More specific examples include jelly, pudding, chocolate, bars (snack bars), frozen desserts (ice cream, sherbet, etc.), and among these, jelly and frozen desserts (ice cream, sherbet, etc.) are preferred. Among them, jelly is particularly preferred.

Examples of cooked rice include white rice, salted rice, sekihan, steamed rice, mixed rice, mixed rice, rice balls, sushi rice, rice cakes, dumplings, and the like. Note that "rice" includes glutinous rice, glutinous rice, non-washed rice with different degrees of rice polishing, brown rice, and the like. In addition to these, cooked rice and other ingredients such as sushi, chirashizushi, curry and rice, rice bowls, fried rice, tempura rice, and the like can be mentioned.

Noodles are mainly made from cereal flour such as wheat flour, rice flour, buckwheat flour, and beans. It is a food cooked by, and is not particularly limited in this respect. Examples include soba, udon, kishimen, ramen, Chinese noodles, pasta, macaroni, somen, pho, Korean cold noodles, vermicelli, and the like.

Prepared foods are foods obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, seaweed, etc. by an appropriate method. Examples of side dishes include pickles, boiled foods, grilled foods, fried foods, stir-fried foods, steamed foods, and seasoned foods. More specifically, for example, sweet and sour pork, vinegared food, vinegar pickles and the like can be mentioned.

Soup (soup) is a water-rich food obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, and seaweed by an appropriate method. Specific examples of soups include minestrone, sun rattan, white soup, and jjigae soup.

Bread consists mainly of wheat flour or wheat flour added with yeast, or water, salt, fruits such as grapes, vegetables, eggs and their processed products, sugars, A food with a moisture content of 10% or more, made by kneading and fermenting edible oils and fats, milk, dairy products, etc. (hereinafter referred to as “bread dough”). As breads, specifically, for example, bread dough baked in a bread mold (rectangular or cylindrical baking mold), bean paste, cream, jam, edible oil, etc. wrapped or folded with bread dough, or Examples include sweet buns and the like that are baked on top of bread dough.

Pizza is a food that is made by kneading flour, water, salt, yeast, sugar, and a small amount of olive oil, then fermenting the dough, rolling it out thinly, putting ingredients on it, and baking it in an oven or a special kiln. be.

Cereals are grains such as corn, oats, wheat, barley, and rice that are crushed into thin pieces (flakes), puffed (swelled), mixed into sheets, and crushed. It is a simple food processed by heating to make it easy to eat and shaped to be suitable for long-term storage.

A boxed lunch is a container containing one or more of the above-mentioned foods and drinks, and is not particularly limited in this respect.

The composition for preparing food and drink to be eaten is not particularly limited, and examples thereof include compositions for preparing beverages, dessert sauces/creams, seasonings, and retort foods. Among these, preferred are beverage preparation compositions, dessert sauces/creams, seasonings and the like, and more preferred are beverage preparation compositions.

Compositions for the preparation of beverages include, for example, concentrated types of beverages. This is diluted with a suitable beverage (eg, water or the beverages exemplified above) prior to consumption. 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.

Dessert sauces and creams are liquid, powdered, or semi-solid substances that are poured over, topped with, or mixed with beverages or confectionery (jelly, cake, ice cream, etc.) to add flavor, texture, or color to desserts. Specific examples include caramel sauce, custard sauce, chocolate sauce, and fruit sauces such as raspberry sauce, strawberry sauce, blueberry sauce, apple sauce and pomegranate sauce.

The seasoning is not particularly limited, but for example, sauce (sesame-containing seasoning such as sesame sauce, grilled meat sauce, etc.), dressing (non-oil dressing, separated dressing, emulsified dressing, etc.), seasoning vinegar (for example, general-purpose seasoning vinegar, vinegar Seasoning vinegar for rice, seasoning vinegar for sushi rice, seasoning liquid for pickling (e.g. pickles, etc.), sweet vinegar, etc.), seasoning for cooked rice, ponzu seasoning, seasoning containing soup stock (e.g. mentsuyu, nabetsuyu, etc.), seasoning for natto, Seasonings for pickles, seasonings for meat, vinegar, Worcestershire sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, spicy spice-containing seasonings, chutney, mustard, mayonnaise, and the like.

The retort food is not particularly limited as long as it is a retort pouch or can filled with cooked or semi-cooked food. Examples of stuffed foods include the above-described foods themselves, and foods that can be obtained by simple cooking (for example, by adding ingredients and cooking with heat).

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, saccharides (including high-intensity sweeteners), crushed products obtained by cutting or grinding fruits and vegetables (squeezed liquid (fruit juice, vegetable juice), puree, paste, etc.) , flavor, vinegar, salt, amino acid seasoning, nucleic acid seasoning, organic acid seasoning (or acidulant), acidulant, flavor ingredient, umami seasoning, alcoholic beverages, oils and fats, spices, spice extracts, flavors Oils, viscosity modifiers, stabilizers, coloring agents, calcium salts, ingredients and the like. 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.

The above-mentioned other raw materials can be suitably used especially in beverages, compositions for preparing beverages, seasonings, and dessert sauces. In addition, among others, those that can be suitably used in beverages and beverage preparation compositions include, for example, water, sugars (including high-intensity sweeteners), and crushed products obtained by cutting or grinding fruits and vegetables. (Squeezed juice (fruit juice, vegetable juice), puree, paste, etc.), flavor, vinegar, salt, stabilizer, coloring, calcium salt, amino acid seasoning, nucleic acid seasoning, organic acid seasoning (or acidity) ingredients), flavor ingredients, umami seasonings, alcoholic beverages, and the like.

In one aspect of the present invention, the acetic acid-containing food or drink of the present invention preferably contains fruit juice. As the fruit juice, for example, the fruit juice derived from the fruit described later can be used, preferably strawberry juice, apple juice, citrus fruits (mandarin orange, orange, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku , Calamansi, Shikuwasa, etc.) juice, pomegranate juice, peach juice, grape (white grape, red grape, etc.) juice, blueberry juice, raspberry juice, pineapple juice, mango juice, etc. can be used, and orange juice is particularly preferred. Lemon juice, grapefruit juice, pink grapefruit juice, pomegranate juice, peach juice, white grape juice, red grape juice, raspberry juice can be used. White grapes refer to grapes with yellow-green or green skins, and include varieties such as Chardonnay, Sauvignon Blanc, Riesling, Semillon, Viognier, and Muscat of Alexandria. Red grapes are grapes with black, purple, or red skins. For example, there are varieties such as Cabernet Sauvignon, Merlot, Pinot Noir, Muscat Bailey A, Syrah, Kyoho, Concord, Tempranillo, and Carmenere. include,

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 is usually 0.1 to 700% by mass, more preferably 0.2, from the viewpoint of the advantages of adding fruit juice and ease of preparation. to 80% by weight, particularly preferably 0.5 to 30% by weight. 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, or 10% by mass. is. 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%, and the content of fruit juice mixed in food and drink (mass%) can be calculated by multiplying 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 food or drink, 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.

When the acetic acid-containing food or drink of the present invention is a beverage or a composition for its preparation, its pH is not particularly limited as long as it is an acidic value (less than pH 7). Normally, it should be determined from the viewpoint of the balance between flavor and taste. However, although it is not particularly limited, it is usually 2.0 or more, preferably 2.2 or more, more preferably 2.3 or more, and usually 4.6 or less, especially 4.5 or less, further preferably 4.4 or less.

Examples of the sugars include sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, starch syrup, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol and xylitol. These saccharides may be used alone, or two or more of them may be used in any combination or at any ratio.

Examples of the high-intensity sweetener include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia and enzyme-treated products thereof. One of these high-intensity sweeteners may be used alone, or two or more of them may be used in any combination or in any ratio.

Examples of the fruits include apples, peaches, grapes (white grapes, red grapes, etc.), acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarin oranges, grapefruits, pink grapefruits, Hassaku, Calamansi, Shikuwasa, etc.), strawberry, pineapple, banana, melon, kiwifruit, cassis, apricot, guava, plum, mango, papaya, lychee, plum, pomegranate, acai, raspberry, white grape, bergamot, passion fruit, calamansi and the like. Among these, apples, blueberries, citrus fruits, strawberries, pomegranates, grapes, peaches, plums, mangoes, pineapples, bananas, lychees, etc. can be preferably used, and more preferably strawberries, apples, citrus fruits (mandarin oranges, oranges, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku, calamansi, shikuwasa, etc.), pomegranate, peach, grapes (white grapes, red grapes, etc.), blueberries, raspberries, pineapples, mangoes, etc. Especially preferably, apple juice, orange juice, lemon juice, grapefruit juice, pink grapefruit juice, pomegranate juice, peach juice, white grape juice, red grape juice, raspberry juice, etc. can be used. Fruits are not limited to these, and one or more of them can be used in any combination and ratio, such as pomegranate juice and peach juice, apple juice and white grape juice, grapefruit juice and lemon juice, and Lime juice, blueberry juice and raspberry juice and red grape juice, orange juice and pineapple juice and mango juice can be combined.

Examples of the vegetables include fruit vegetables such as tomatoes, green peppers, paprika, cucumbers, eggplants, red bell peppers, pumpkins, soybeans, green soybeans, ginger, garlic, radishes, corn, carrots, beets, and the like. Root vegetables, onions (onions), cabbage, lettuce, spinach, Chinese cabbage, celery, Japanese mustard spinach, bok choy, mulukhiyah, kale, perilla, chives, parsley, green onions and other leafy vegetables, garlic, asparagus, bamboo shoots and other stem vegetables, broccoli , flower vegetables such as cauliflower, and other vegetables derived from mushrooms and the like. Vegetables are not limited to these, and one or more of them can be used in any combination and ratio. Among these, tomatoes, paprika, red bell pepper, pumpkin, soybeans, green soybeans, ginger (ginger), corn, carrots, beets, spinach, kale, perilla, and broccoli can be preferably used, and more preferably tomatoes, paprika, Pumpkins, corn, beets, carrots, particularly preferably tomatoes, carrots and beets can be used. Vegetable juices include preferably tomato juice, carrot juice, corn juice, beetroot juice, kale juice, spinach juice, ginger juice, soy milk and the like, particularly preferably tomato juice, ginger juice, soy milk and the like, and more preferably tomato juice. Includes juice. One or two or more of these juices (fruit juices, vegetable juices), purees, pastes, etc. obtained from these vegetables and fruits are added to the acetic acid-containing food and drink of the present invention in any combination and ratio. For example, it may contain tomato juice, ginger juice and soy milk, and may also contain apple juice.

Examples of the above flavors include grape flavor, apple flavor, lemon flavor, orange flavor, grapefruit flavor, yuzu flavor, sudachi flavor, blueberry flavor, plum flavor, cassis flavor, pomegranate flavor, peach flavor, raspberry flavor, strawberry flavor, and mango. Flavors, pineapple flavor, banana flavor, lychee flavor, milk flavor such as yogurt flavor, rosehip flavor, chamomile flavor, jasmine flavor, ginger flavor, garlic flavor, mustard flavor, onion flavor, sesame flavor, green onion flavor, Chive flavor, shiso flavor, wasabi flavor and the like can be mentioned. These flavors may be used alone, or two or more of them may be used in any combination or at any ratio.

Examples of the vinegar include: brewed vinegar produced from grains such as rice and wheat and fruit juice; There are vinegar and, either can be used. Examples of brewed vinegar include rice vinegar, grain vinegar (brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, pigeon vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, citrus fruits (lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, calamansi, etc.) vinegar, mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, wine vinegar, balsamic vinegar, etc.), acetic acid made from ethanol Alcoholic vinegar produced by fermentation, Chinese vinegar, sherry vinegar, etc. can be mentioned. Synthetic vinegar includes glacial acetic acid or acetic acid diluted with water. These vinegars may be used alone, or two or more of them may be used in combination. When two or more types of vinegar are used together, for example, brewed vinegar and black vinegar, brewed vinegar and apple cider vinegar can be used together.

The salt itself may be used, or a food containing salt may be used. Foods containing salt are not particularly limited, but examples thereof include soy sauce, miso, soup stock, and the like.

The soy sauce is not particularly limited, but examples thereof include dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, and reshikomi soy sauce. One of these soy sauces may be used alone, or two or more may be used in any combination and ratio.

The miso is not particularly limited, but for example, in addition to barley miso, rice miso, soybean miso, mixed miso, etc., red miso, white miso, and light-colored miso are named according to the difference in color due to the manufacturing method. etc. One of these miso may be used alone, or two or more may be used in any combination or ratio.

The amount of protein (g) per 100 g of the acetic acid-containing food or drink of the present invention is not particularly limited, but is usually 10 g or less, more preferably 5 g or less, and more preferably 5 g or less from the viewpoint of suppressing throat irritation and post-irritation. 3 g or less, more preferably 1 g or less, particularly preferably 0.5 g or less. The lower limit of the amount of protein is not particularly limited, but is usually 0 g.

Examples of the amino acid seasonings include sodium L-glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, L- sodium aspartate, L-arginine and the like. These amino acid-based seasonings may be used alone, or two or more of them may be used in any combination or at any ratio.

Examples of the nucleic acid-based seasonings include 5′-inosinate disodium, 5′-guanylate disodium, 5′-uridylate disodium, 5′-cytidylate disodium, 5′-ribonucleotide calcium, 5 '-ribonucleotide disodium and the like. These nucleic acid-based seasonings may be used alone, or two or more of them may be used in any combination or at any ratio.

Examples of the organic acid seasoning include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium tartrate, sodium L-tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate and the like. These organic acid-based seasonings may be used alone, or two or more of them may be used in any combination or at any ratio. It is preferable to use two or more kinds of organic acid-based seasonings in combination, because the tastes of both are enhanced synergistically.

Examples of the acidulant include lactic acid, malic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, and phosphoric acid. These acidulants may be used alone, or two or more of them may be used in any combination or at any ratio.

Examples of the flavor raw material include bonito stock, kelp stock, vegetable extract, bonito extract, kelp extract, seafood extract, and meat extract. These flavor ingredients may be used alone, or two or more of them may be used in any combination or in any ratio.

Examples of the umami seasonings include protein hydrolysates and yeast extracts. These umami seasonings may be used alone, or two or more of them may be used in any combination or at any ratio.

Examples of alcoholic beverages include sake, synthetic sake, mirin, shochu, wine, liqueur, and Shaoxing wine. One of these alcoholic beverages may be used alone, or two or more thereof may be used in any combination or at any ratio.

Examples of the above oils and fats include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, cottonseed oil, grape seed oil, and macadamia nut. oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, olive oil, rice bran oil, wheat germ oil, palm oil, algae oil and the like. These fats and oils may be used alone, or two or more of them may be used in any combination or in any ratio.

The above-mentioned spices are parts of plants (plant fruits, pericarp, flowers, buds, bark, stems, leaves, seeds, roots, rhizomes, etc.), and spices include spices and herbs. Spices refer to those excluding stems, leaves and flowers as the parts used, such as pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame seeds (sesame seeds), chili peppers, and horseshoe. Radish (horseradish), mustard, poppy seed, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seed, cayenne pepper, long pepper, olives. fruit, etc. Herbs refer to spices that use stems, leaves, and flowers. (mustard), myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, Japanese pepper leaves, and the like.

As the spice extract, any food extract generally labeled as "spice" or "spice" may be used. Examples thereof include red pepper extract, mustard extract (mustard extract), ginger extract (ginger extract), wasabi extract, pepper extract, garlic extract (garlic extract), onion extract, Japanese pepper extract and the like. One of these spice extracts may be used alone, or two or more of them may be used in any combination or at any ratio.

Examples of the flavor oils include ginger oil, garlic oil, mustard oil, onion oil, sesame oil, scallion oil, chive oil, seri oil, perilla oil, wasabi oil, lemon oil, yuzu oil, seafood oil, and meat oil. One of these flavor oils may be used alone, or two or more of them may be used in any combination or at any ratio.

Examples of viscosity modifiers include xanthan gum, guar gum, gellan gum, gum arabic, tamarind seed gum, tara gum, tragacanth gum, pectin, cellulose, carrageenan, agar, starch, alginic acid, sodium alginate, karaya gum, pullulan, chitin, chitosan, and the like. is mentioned. These viscosity modifiers may be used alone, or two or more of them may be used in any combination or in any ratio.

Examples of the ingredients include vegetables (carrot, burdock, radish, etc.), grains (adzuki beans, soybeans, etc.), meat, fish, and the like. One of these ingredients may be used alone, or two or more may be used in any combination or ratio.

The acetic acid-containing food or drink of the present invention contains acetic acid and at least one amino acid selected from the group consisting of (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine, Manufactured by a method comprising blending so that the ratio (Y/X) of the total concentration value Y (mg/100 ml) of the amino acids to the concentration value X (w/v%) of the acetic acid is 0.0001 or more be able to. Therefore, in one aspect of the present invention, there is provided a method for producing an acetic acid-containing food or drink with reduced throat irritation and post-irritation, including the method (also referred to herein as the "production method of the present invention"). There is.)

Furthermore, in one aspect of the present invention, at least one amino acid selected from the group consisting of (component a) threonine, (component b) proline, (component c) phenylalanine, and (component d) glutamine is added to acetic acid. The ratio (Y/X) of the total concentration value Y (mg/100 ml) of the amino acids to the concentration value X (w/v%) of the acetic acid-containing food or drink is 0.0001 or more. The present invention relates to a method for suppressing stimulation and post-stimulation (herein also referred to as the “method of the present invention”).

There is no particular limitation on the timing of blending of acetic acid, component a, component b, component c, component d, and other components blended as necessary. 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, a component, b component, c component, d component, etc. is not particularly limited as long as it is suitable for food and drink, and these components are derived, for example, from food additives, seasonings, food raw materials, etc. is. After blending acetic acid, a component, b component, c component, d component, and other ingredients that are blended as necessary, if necessary, mix the ingredients so that they are dispersed as evenly as possible in the food or drink. , preferably mixed.

In addition, according to the present invention, it contains at least one amino acid selected from the group consisting of (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine; Throat irritation and post-treatment of acetic acid-containing food and drink for use so that the ratio (Y/X) of the total concentration value Y (mg/100 ml) of the amino acids to the concentration value X (w/v%) is 0.0001 or more It is also possible to provide an anti-irritant agent (in this specification, sometimes referred to as “the agent of the present invention”). In one aspect of the agent of the present invention, the amino acid of the present invention (when the gentiooligosaccharide is also included, the amino acid and gentiooligosaccharide of the present invention) is added to 100% by mass of the agent of the present invention, for example, 1 to 100% by mass. , 20-100% by mass, 40-100% by mass, 60-100% by mass, 80-100% by mass, 90-100% by mass, 95-100% by mass, 99-100% by mass, or 99.9-100% by mass can do.

The properties of the agent of the present invention are not particularly limited, and examples thereof include solid (eg, powder), semi-solid, liquid, and the like. The agent of the present invention can be used, for example, as food and drink and food additives. Examples of the food and drink include the food and drink exemplified above. The food additive may contain other ingredients. Here, the food additive is used by adding, mixing, infiltrating, or other methods to the food in the process of manufacturing the food. Other ingredients are not particularly limited as long as they are ingredients that can be blended with foods, and carriers that can be blended with foods (e.g., excipients, binders, disintegrants, disintegration aids, lubricants, wetting agents, etc. ) and additives. The form of the food additive is not particularly limited, and examples include granules, powders, tablets, pills, capsules (including hard capsules and soft capsules), and the like. The agent of the present invention can suppress throat irritation and post-irritation by blending in foods and drinks.

EXAMPLES The present invention will be described in detail below based on examples, but the present invention is not limited by these examples.

Test example 1. Irritation evaluation test 1
Acetic acid (manufactured by Kanto Kagaku Co., Ltd., grade: special grade, purity of 99.7% or higher) was added to ion-exchanged water and thoroughly stirred to prepare an acetic acid dilution. Components to be evaluated (amino acids (threonine (L-threonine), proline (L-proline), phenylalanine (L-phenylalanine), glutamine (L-glutamine), all manufactured by FUJIFILM Wako Pure Chemical Industries, Ltd.), and gentiooligosaccharides (Japan Gentose (registered trademark) #45, containing 45% gentio-oligosaccharides))) is added in the amount described in each example using a solution diluted with water, or Test solutions (Examples 1 to 36 and Comparative Example B) having the formulations and concentrations shown in Tables 1 and 2 were prepared by sufficiently stirring without addition.

On the other hand, a control (control test solution) was prepared with the same composition as in Examples 1 to 36, except that the component to be evaluated was not included. Comparative Example A in Table 1 is a control such as Comparative Example B and Example 1.

Throat irritation and post-irritation of the test solution and the control were evaluated by 10 expert panelists whose ability to judge flavor was guaranteed by a certain test. Incidentally, the above-mentioned fixed test on flavor refers to the identification test of 1) and 2) below, and those who showed particularly excellent results in this test were selected as expert panelists. The selected panelists were experienced panelists with more than 10 years experience as sensory inspectors. Each test liquid was rated according to the following evaluation criteria based on the comparison between the test liquid and a control having the same composition except that the test liquid did not contain the component to be evaluated, and the average score was calculated. In addition, the numerical value of the score in the table shows the value rounded off to the second decimal place.
Discrimination test 1) For five tastes (sweetness: sugar taste, sourness: tartaric acid taste, umami taste: monosodium glutamate taste, salty taste: sodium chloride taste, bitterness: caffeine taste), an aqueous solution with a concentration close to the threshold value of each component A taste discrimination test to accurately identify each taste sample from a total of 7 samples made by making one each and adding two distilled water to it.
Discrimination test 2) Concentration difference discrimination test to accurately discriminate the concentration difference of 5 types of saline solutions and acetic acid solutions with slightly different concentrations.

The specific method of evaluation is as follows. Throat irritation was evaluated as the intensity of irritation when about 1 ml of the sample liquid was dropped from the back of the mouth to the throat with a dropper. Post-irritation was evaluated as the intensity of irritation remaining after swallowing the sample liquid when evaluating throat irritation. Evaluation criteria are as follows.

Throat irritation rating scale +3: Very weak throat irritation compared to control.
+2: Throat irritation is weaker than control.
+1: Throat irritation slightly weaker than control.
±0: Equivalent to control.
-1: Throat irritation is slightly stronger than control.
-2: Throat irritation is stronger than control.
-3: Throat irritation is very strong compared to the control.

Post-stimulus evaluation criteria +3: Very weak post-stimulation compared to controls.
+2: post-stimulation is weaker than control.
+1: post-stimulation is slightly weaker than control.
±0: Equivalent to control.
-1: post-stimulation is slightly stronger than control.
-2: Post-stimulation is stronger than control.
-3: Post-stimulation is very strong compared to control.

The results are shown in Tables 1-2.

From Tables 1 and 2, by adjusting the ratio of at least one amino acid and acetic acid selected from the group consisting of threonine, proline, phenylalanine, and glutamine, throat irritation and post-irritation are suppressed (in some cases, markedly suppression) was found to be possible. In addition, it was found that this effect can be further (in some cases, markedly) improved by combining gentio-oligosaccharides.

Test example 2. Stimulus evaluation test 2
The raw materials were blended according to the composition shown in Table 3, and acetic acid and the components to be evaluated (these were the same as in Test Example 1) were added so that the contents shown in Table 4 were obtained. After sufficiently stirring and mixing so that the mixture becomes , it was sterilized at 90° C. for 120 seconds and filled into bottles (150 ml capacity glass bottles) to prepare beverages (Examples 37 to 45). On the other hand, a beverage was prepared as a control (control test solution) having the same composition as in Examples 37 to 45 except that the component to be evaluated was not added.

As in Test Example 1, 10 expert panelists, whose ability to determine flavor was guaranteed by certain tests, were asked to evaluate throat irritation and post-irritation of each beverage. Each beverage was evaluated in the same manner as in Test Example 1, rated according to the same evaluation criteria as in Test Example 1, and the average score was calculated.

Table 4 shows the results.

From Tables 3 and 4, the ratio of at least one amino acid selected from the group consisting of threonine, proline, phenylalanine, and glutamine to acetic acid was adjusted, and the fruit juice content was adjusted in the acetic acid-containing beverages. It was found that stimulation can be suppressed (in some cases, significantly suppressed). In addition, it was found that this effect can be further (in some cases, markedly) improved by combining gentio-oligosaccharides. Furthermore, it was found that throat irritation and post-irritation can be similarly suppressed (in some cases, markedly suppressed) in a form in which vegetable juice, carbonated water, jasmine tea, and alcohol (shochu) are blended.

Test example 3. Irritation evaluation test 3
The raw materials were blended according to the composition shown in Table 5, and acetic acid and the components to be evaluated (these were the same as in Test Example 1) were added as appropriate so that the contents shown in Table 6 were obtained. After sufficiently stirring and mixing to achieve uniformity, the mixture was filled into a bottle (360 ml capacity glass bottle) to prepare foods (seasonings, dessert sauces: Examples 46 to 51). On the other hand, a food was prepared as a control (control test product) having the same composition as in Examples 46 to 51 except that the component to be evaluated was not added.

As with Test Example 1, 10 expert panelists whose ability to judge flavor was guaranteed by a certain test evaluated the throat irritation and post-irritation of each food. Each food product was evaluated by the same method as in Test Example 1, rated according to the same evaluation criteria as in Test Example 1, and the average score was calculated.

Table 6 shows the results.

From Tables 5 and 6, the ratio of at least one amino acid selected from the group consisting of threonine, proline, phenylalanine, and glutamine to acetic acid is adjusted, and gentiooligosaccharide-blended seasonings or dessert sauces have been found to It was found that stimulation can be suppressed (in some cases, significantly suppressed).

Claims (15)

containing acetic acid,
(component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine, and contains at least one amino acid selected from the group consisting of acetic acid concentration value X (w/ The ratio (Y/X) of the total concentration value Y (mg/100 ml) of the amino acids to v%) is 0.0001 or more,
Food and drink containing acetic acid. Contains 0.02 w/v% or more of the acetic acid, and (requirement a1) the ratio (a/Y) of the concentration value a (mg/100 ml) of the component a to the total concentration value Y (mg/100 ml) of the amino acids is greater than 0 and less than or equal to 0.969,
(Requirement b1) The ratio (b/Y) of the concentration value b (mg/100ml) of the component b to the total concentration value Y (mg/100ml) of the amino acids is more than 0 and 0.999 or less,
(Requirement c1) The ratio (c/Y) of the concentration value c (mg/100 ml) of the c component to the total concentration value Y (mg/100 ml) of the amino acids is more than 0 and 0.999 or less, and (Requirement d1 ) the ratio (d/Y) of the concentration value d (mg/100ml) of the component d to the total concentration value Y (mg/100ml) of the amino acids is more than 0 and 0.983 or less;
The acetic acid-containing food or drink according to claim 1, which satisfies at least one requirement selected from the group consisting of: The acetic acid-containing food or drink according to claim 1 or 2, which contains gentiooligosaccharides. 4. The acetic acid-containing food or drink according to claim 3, wherein the gentiooligosaccharide content is 0.01 to 2250 mg/100 ml. 5. The acetic acid-containing food or drink according to claim 3 or 4, wherein the ratio (G/X) of the concentration value G (mg/100 ml) of said gentio-oligosaccharide to said concentration value X (w/v%) of acetic acid is 0.0001 to 500. Product. The acetic acid-containing food or drink according to any one of claims 1 to 5, further comprising fruit juice. 7. The acetic acid-containing food or drink according to claim 6, wherein the fruit juice content (in terms of straight fruit juice) is 0.2% by mass or more and 700% by mass or less. 6. or wherein the juice is at least one selected from the group consisting of strawberry juice, apple juice, citrus juice, pomegranate juice, peach juice, grape juice, blueberry juice, raspberry juice, pineapple juice, and mango juice. 8. The acetic acid-containing food or drink according to 7. The acetic acid-containing food or drink according to any one of claims 1 to 7, further comprising vegetable juice. 10. The acetic acid-containing food or drink according to claim 9, wherein said vegetable juice is at least one selected from the group consisting of tomato juice, ginger juice and soy milk. The acetic acid-containing food or drink according to any one of claims 1 to 10, which is a beverage or a composition for preparing said beverage. The acetic acid-containing food or drink according to any one of claims 1 to 10, which is a seasoning or dessert sauce. Acetic acid and at least one amino acid selected from the group consisting of (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine are added to the acetic acid concentration value X (w/ Acetic acid-containing food and drink with reduced throat irritation and post-irritation, which is blended so that the ratio (Y/X) of the total concentration value Y (mg/100 ml) of the above amino acids to v%) is 0.0001 or more. manufacturing method. At least one amino acid selected from the group consisting of (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine, relative to the concentration value X (w/v%) of acetic acid A method for suppressing throat irritation and post-irritation of acetic acid-containing food and drink, comprising blending the amino acids so that the ratio (Y/X) of the total concentration value Y (mg/100 ml) of the amino acids is 0.0001 or more. (component a) threonine, (b component) proline, (c component) phenylalanine, and (d component) glutamine containing at least one amino acid selected from the group consisting of acetic acid concentration value X (w/v% ) to suppress throat irritation and post-irritation of acetic acid-containing food and drink so that the ratio (Y/X) of the total concentration value Y (mg/100 ml) of said amino acids to ) is 0.0001 or more.