JP5436843B2 - Acetic acid-containing food and drink and method for reducing acetic acid odor of acetic acid-containing food and drink - Google Patents
Acetic acid-containing food and drink and method for reducing acetic acid odor of acetic acid-containing food and drink Download PDFInfo
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- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
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- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Description
本発明は、食酢飲料、スープ、等の酢酸含有飲食物や、防腐等のために酢酸を含有させた穀物加工食品（炊飯米、餅等）などの酢酸含有飲食物における酢酸臭を低減させる技術に関し、さらに詳細には、該酢酸臭低減のためにヘキサナールを含有させることを特徴とする技術に関する。 The present invention is a technique for reducing acetic acid odor in acetic acid-containing foods and beverages such as vinegared beverages and soups, and processed foods containing acetic acid for preservation such as cooked rice and rice cakes. More specifically, the present invention relates to a technique characterized by containing hexanal to reduce the acetic acid odor.
酢酸は、食酢を始めとして様々な飲食物に幅広く含有される物質であるが、その特性上、鋭い酸味や酢酸独特の酢酸臭と呼ばれる強い刺激臭をもつ。その為、酢酸を含有する飲食物はいずれも鋭い酸味や酢酸臭を有している。
昨今、消費者の健康志向の高まりに伴い、酢酸を含有する食品や飲料などが支持を集めているが、それらの商品にも押し並べて同様の問題があり、酸味や酢酸臭の低減は、酢酸を含有する飲食物において非常に大きな課題となっている。
Acetic acid is a substance widely contained in various foods and drinks including vinegar, but due to its characteristics, it has a sharp sour taste and a strong pungent odor called acetic acid odor peculiar to acetic acid. Therefore, all foods and drinks containing acetic acid have a sharp sour taste and acetic acid odor.
Recently, food and beverages containing acetic acid have gained support as consumers become more health conscious, but there is a similar problem with these products. It has become a very big problem in foods and drinks containing.
酸味については酢酸の特徴的な呈味として消費者に十分認知されている一方で、酢酸臭は食酢飲料やスープや炒め物、煮物において酢酸臭の着香効果を期待することはほとんどなく、逆に素材本来の香りを酢酸の酢酸臭が著しく低下させるという欠点があった。
従って、酢酸の成分を維持しながら、酢酸臭の発生を低減する方法が強く望まれていた。
While acidity is well recognized by consumers as a characteristic taste of acetic acid, acetic acid odor hardly expects the flavoring effect of acetic acid odor in vinegar drinks, soups, stir-fried foods, and boiled foods. However, there is a drawback that the acetic acid smell of acetic acid is remarkably lowered.
Therefore, a method for reducing the generation of acetic acid odor while maintaining the acetic acid component has been strongly desired.
また、スーパーマーケットやコンビニエンスストアー等で販売される弁当や惣菜等を購入して持ち帰って食する、いわゆる「中食」と呼ばれる食習慣が普及しているが、製造されてから比較的長時間経過後に食膳に供されることから、微生物増殖による腐敗の防止などの保存性の付与が必要であり、有機酸又はその塩類がよく用いられている（例えば、特許文献１参照）。グルコン酸やクエン酸などのいわゆる不揮発性の有機酸又はその塩類が使われる場合もあるが、防腐力の点からいえば、酢酸又はその塩類の方が効果が大きい。
しかしながら、酢酸は、炊飯米に独特の刺激のある酢酸臭を付与してしまう傾向がある。特に、酢酸を含有する炊飯改良剤を添加した炊飯米を食する際に電子レンジ等で再加熱等すると、強い酢酸臭が発生して風味を著しく低下させるという欠点があった。
通常、酢酸等の有機酸含有炊飯改良剤は、生米当たりの酢酸濃度を０．０１〜０．１重量％程度とし、炊き上がり後の炊飯米のｐＨがおよそ５〜６になるようにして用いられる。
しかしながら、このような状態の炊飯米は、電子レンジ等による再加熱前であっても酢酸臭が感じられ、さらに再加熱をすることで酢酸が揮発しやすい状態となるので、刺激のある酢酸臭がより一層強くなってしまうという欠点があった。
In addition, eating habits called so-called “meal” are popular, where you can buy lunch boxes and side dishes sold at supermarkets and convenience stores, etc. Since it is used as a food container, it is necessary to impart storage stability such as prevention of spoilage due to microbial growth, and organic acids or salts thereof are often used (for example, see Patent Document 1). A so-called non-volatile organic acid such as gluconic acid or citric acid or a salt thereof may be used, but acetic acid or a salt thereof is more effective in terms of antiseptic power.
However, acetic acid tends to impart an acetic acid odor with unique irritation to cooked rice. In particular, when the rice cooked rice to which a rice cooking improver containing acetic acid is added is reheated with a microwave oven or the like, a strong acetic acid odor is generated and the flavor is remarkably lowered.
Usually, an organic acid containing rice cooking improver such as acetic acid has an acetic acid concentration per raw rice of about 0.01 to 0.1% by weight so that the cooked rice has a pH of about 5 to 6 after cooking. Used.
However, the cooked rice in such a state feels acetic acid odor even before being reheated by a microwave oven or the like, and the acetic acid is likely to volatilize by reheating. Has the disadvantage of becoming even stronger.
従って、防腐力（保存性）に優れており、且つ、炊飯直後はもとより、炊飯米の再加熱の際にも酢酸臭のような刺激のある酸臭の発生を低減する方法、炊飯改良剤、及び酢酸臭の発生を低減した炊飯米の開発が強く望まれていた。
また、上記課題は、炊飯米に限った問題ではない。例えば、餅や茹で麺などの穀物加工食品においても防腐のために酢酸を用いることがあるが、これらの穀物加工食品は、味や香りが淡白であるため、酢酸臭が発生すると風味を損ねてしまい易いという欠点がある。そこで、「防腐力（保存性）に優れており、且つ、加工直後はもとより、穀物加工食品の再加熱の際にも酢酸臭のような刺激のある酸臭の発生を低減する方法、穀物加工改良剤、及び酢酸臭の発生を低減した穀物加工食品」の開発が強く望まれていた。
Therefore, it is excellent in preservative power (preservability), and a method for reducing the generation of an acid odor that is irritating such as acetic acid odor not only immediately after cooking, but also during reheating of cooked rice, a rice cooking improver, Development of cooked rice with reduced acetic acid odor has been strongly desired.
Moreover, the said subject is not a problem only for cooked rice. For example, acetic acid is sometimes used for preservatives in processed foods such as rice bran and boiled noodles. However, these processed foods have a pale taste and fragrance, so that if an acetic acid odor occurs, the flavor is impaired. There is a drawback that it is easy to end up. Therefore, “a method for reducing the generation of an irritating acid odor, such as acetic acid odor, not only immediately after processing but also during reheating of processed cereal foods, which is excellent in preservative power (storability), and grain processing The development of “improving agents and processed cereal foods with reduced acetic acid odor” has been strongly desired.
このような問題点を解決するために、物理的方法や化学的方法など、様々な酢酸臭低減方法が開発されてきた。
物理的方法としては、例えば、酢酸発酵液に対してパルス磁場を印加する方法（例えば、特許文献２参照）、電磁波、超音波、遠赤外線などを照射する方法（例えば、特許文献３参照）、平均粒子径１０Å以下の活性炭で吸着処理を行う方法（例えば、特許文献４参照）などが開示されているが、これらの方法には、多大な設備や運転費用がかかる上に、酸臭低減効果も充分でないなどの問題があった。
また、化学的方法としては、グリシンを添加する方法（特許文献５参照）、スクラロースを添加する方法（特許文献６参照）など多くの試みがなされてきたが、酸臭低減効果が満足できるものではなかった。また、余分な味（求めていない味）が付与されてしまうなどの問題があった。
すなわち、酢酸含有飲食物について、より簡便で効果の強い酢酸臭低減方法を開発することが求められていた。
In order to solve such problems, various methods for reducing acetic acid odor, such as physical methods and chemical methods, have been developed.
As a physical method, for example, a method of applying a pulsed magnetic field to an acetic acid fermentation broth (for example, see Patent Document 2), a method of irradiating electromagnetic waves, ultrasonic waves, far infrared rays, etc. (for example, see Patent Document 3), Methods of performing adsorption treatment with activated carbon having an average particle size of 10 mm or less (for example, see Patent Document 4) are disclosed. However, these methods require a large amount of equipment and operating costs, and also have an effect of reducing acid odor. There were also problems such as not enough.
As chemical methods, many attempts have been made such as a method of adding glycine (see Patent Document 5) and a method of adding sucralose (see Patent Document 6). There wasn't. Moreover, there existed problems, such as adding an extra taste (taste which is not calculated | required).
That is, it has been required to develop a simpler and more effective method for reducing the odor of acetic acid for acetic acid-containing foods and drinks.
以上のように、簡便な手段で、且つ、味に悪影響を及ぼさず汎用性のある、酢酸含有飲食物の効果的な酢酸臭の低減方法は未だ報告されていない。
そこで、本発明の目的は、簡便な手段であり、且つ、食品の味に悪影響を及ぼすことなく酢酸含有飲食品の酢酸臭（酢酸由来の鋭い刺激臭）を低減する方法を提供することであり、また、酢酸臭が低減されている酢酸含有飲食物を提供することにある。
As described above, an effective method for reducing acetic acid odor of acetic acid-containing foods and drinks that has simple means and does not adversely affect the taste and is versatile has not yet been reported.
Therefore, an object of the present invention is to provide a method for reducing acetic acid odor (sharp pungent odor derived from acetic acid) of acetic acid-containing food and drink without adversely affecting food taste. Moreover, it is providing the acetic acid containing food-drinks in which the acetic acid odor is reduced.
ここで挙げる酢酸含有飲食物は、大きく２種類ある。
一つは、「酢酸の呈味効果を期待した、明らかに酸味を感じる飲食物」である。
明らかに酸味を感じる飲食物とは、食酢飲料、スープ、炒め物、煮物、ドレッシングなど主に食酢を含有させて作る飲食品が挙げられ、これらの酢酸含有飲食物は、基本的に酢臭をある程度発生していても不快には感じないが、その量が多くなると不快に感じてしまうことから、酢酸臭を通常（酢酸が含有していれば通常生じる酢酸臭）よりも低減させることが目的となる。
もう一つは、「酢酸の防腐効果のみを期待した、酸味をほぼ感じない飲食物」である。
酢酸の防腐効果のみを期待した飲食物の場合は、酢酸臭が異臭と感じられ、さらには腐敗臭とも誤解される可能性があるため、酢酸臭を限りなくゼロにすることが目的となる。
There are two types of food and drink containing acetic acid.
One is “a food or drink that clearly has a taste of acidity and that expects the taste effect of acetic acid”.
Foods and drinks that clearly have a sour taste include vinegared beverages, soups, stir-fried foods, boiled foods, dressings and other foods that contain vinegar, and these acetic acid-containing foods and drinks basically have a vinegar odor. Although it does not feel uncomfortable even if it occurs to some extent, it will feel uncomfortable when the amount increases, so the purpose is to reduce the acetic acid odor from the usual (usually acetic acid odor if acetic acid is contained) It becomes.
The other is "a food and drink that expects only the antiseptic effect of acetic acid and has almost no acidity".
In the case of foods and drinks that expect only the antiseptic effect of acetic acid, the acetic acid odor can be perceived as a strange odor, and may be misunderstood as a rotting odor.
本発明者らは、上記課題を解決すべく、鋭意検討を重ねた結果、酢酸を含有した飲食物に青臭さのある物質として知られるヘキサナールを酢酸に対して一定割合で含有することにより、酢酸臭発生を低減し、さらにヘキサナール自身の青臭さを感じることなく風味に優れた飲食物を製造することができることを見出した。 As a result of intensive studies to solve the above problems, the present inventors have included hexanal, which is known as a substance having a blue odor, in acetic acid-containing foods and drinks. It has been found that food and drink with excellent flavor can be produced without reducing the generation of odor and without feeling the blue smell of hexanal itself.
その際、酢酸含有量が０．１〜１０質量％と比較的高い飲食物（「明らかに酸味を感じる飲食物（酢酸飲料等）」）については、酢酸とヘキサナールの質量比が１００対０．００００１〜１００対０．００１となるようにヘキサナールを含有することで、酢酸臭を低減できることを見出した。
その一方で、酢酸含有量が０．０１〜０．０６質量％と比較的低い飲食物（「酸味をほぼ感じない穀物加工食品等の飲食物」）については、酢酸とヘキサナールの質量比が１００対０．０００１〜１００対０．０１となるようにヘキサナールを含有することで、酢酸臭をほぼ感じなくできることを見出した。
At that time, for foods and drinks having relatively high acetic acid content of 0.1 to 10% by mass ("foods and drinks that clearly have a sour taste (acetic acid beverages and the like)"), the mass ratio of acetic acid and hexanal is 100 to 0.00. It has been found that the acetic acid odor can be reduced by containing hexanal so as to be 0.0001-100: 0.001.
On the other hand, for foods and drinks having a relatively low acetic acid content of 0.01 to 0.06% by mass ("food and drinks such as processed cereal foods that hardly feel acidity"), the mass ratio of acetic acid to hexanal is 100. It has been found that by containing hexanal so as to be in the range of 0.0001 to 100 to 0.01, the odor of acetic acid can be hardly felt.
即ち、本発明は以下のものである。
請求項１に記載の発明は、酢酸を０．１〜１０質量％含有し、且つ、酢酸とヘキサナールの含有質量比が１００対０．００００１〜１００対０．００１となるようにヘキサナールを含有することを特徴とする、食酢又は酸辣湯である酢酸含有飲食物、に関するものである。
請求項２に記載の発明は、酢酸を０．１〜１０質量％含有する飲食物中に、酢酸とヘキサナールの含有質量比が１００対０．００００１〜１００対０．００１となるようにヘキサナールを添加すること、及び、前記飲食物が食酢又は酸辣湯であること、を特徴とする、食酢又は酸辣湯である酢酸含有飲食物の酢酸臭を低減させる方法、に関するものである。
請求項３に記載の発明は、酢酸とヘキサナールとを１００対０．０００１〜１００対０．０１の質量比で含有する炊飯改良剤を添加することを特徴とする、酢酸を０．０１〜０．０６質量％含有する炊飯米の酢酸臭を低減させる方法、に関するものである。
That is, the present invention is as follows.
Invention of Claim 1 contains 0.1-10 mass% of acetic acid, and contains hexanal so that the mass ratio of acetic acid and hexanal may be 100: 0.00001-100: 0.001. It is related with the acetic acid containing food-drinks which are the vinegar or acid-boiled water characterized by the above-mentioned.
The invention according to claim 2 contains hexanal in a food and drink containing 0.1 to 10% by mass of acetic acid such that the mass ratio of acetic acid and hexanal is 100: 0.00001 to 100: 0.001. adding, and said food is a vinegar or hot and sour soup, and wherein, those methods of reducing the acetic acid odor of acetic acid containing food is vinegar or hot and sour soup, relates.
The invention according to claim 3 is characterized in that a rice cooking improver containing acetic acid and hexanal in a mass ratio of 100 to 0.0001 to 100 to 0.01 is added. This invention relates to a method for reducing the acetic acid odor of cooked rice containing 0.06% by mass.
本発明によれば、通常の酢酸含有飲食物における酢酸臭（酢酸由来の鋭い刺激臭）が緩和された、風味に優れた酢酸含有飲食物が提供される。
「明らかに酸味を感じる酢酸含有飲食物」においては、酢酸臭を低減する方法及び酢酸臭を低減した飲食物（酢酸飲料等）を提供することができる。
また、「酸味をほぼ感じない穀物加工食品等の飲食物」においては、酢酸臭をほぼ感じなくする方法及び酢酸臭をほぼ感じなくした穀物加工食品（中食の炊飯米等）を提供することができる。
また、前記穀物加工食品を製造することが可能となる穀物加工改良剤を提供することができる。
ADVANTAGE OF THE INVENTION According to this invention, the acetic acid containing food / beverage in which the acetic acid odor (the sharp pungent odor derived from acetic acid) in normal acetic acid containing food / beverage was relieved is provided.
“Acetic acid-containing foods and drinks that clearly have a sour taste” can provide a method for reducing the acetic acid odor and foods and drinks (acetic acid beverages and the like) that reduce the acetic acid odor.
In addition, in “food and drinks such as processed cereal foods that almost do not feel acidity”, provide a method that makes the odor of acetic acid almost insensitive and processed cereal foods (rice cooked rice etc.) Can do.
Moreover, the grain processing improving agent which becomes possible to manufacture the said grain processed food can be provided.
本発明は、酢酸を含有する飲食物中に、酢酸とヘキサナールの含有質量比が所定量となるようにヘキサナールを添加することで、酢酸含有飲食物の酢酸臭を低減させる方法、および、当該方法により得ることのできる、酢酸臭が低減された酢酸含有飲食物、に関する発明である。 The present invention relates to a method for reducing acetic acid odor of acetic acid-containing food and drink by adding hexanal so that the content ratio of acetic acid and hexanal is a predetermined amount in food and drink containing acetic acid, and the method It is invention regarding the acetic acid containing food-drinks with which the acetic acid odor was reduced which can be obtained by this.
本発明の対象となる酢酸含有飲食物は、酢酸含有量が０．１〜１０質量％と比較的高い飲食物（「明らかに酸味を感じる飲食物（食酢飲料等）」）と、０．０１〜０．０６質量％と比較的低い飲食物（「酸味をほぼ感じない穀物加工食品等の飲食物」）とに分けることができる。 The acetic acid-containing foods and beverages that are the subject of the present invention are foods and drinks having relatively high acetic acid content of 0.1 to 10% by mass ("foods and drinks that clearly have a sour taste (such as vinegar drinks)") and 0.01 It can be divided into ˜0.06% by mass and relatively low foods and drinks (“foods and foods such as processed grain foods that hardly feel acidity”).
本発明の対象となる、酢酸を０．１〜１０質量％含有した酢酸含有飲食物とは、「明らかに酸味を感じる酢酸含有飲食物」であり、その飲食物としては特に限定がなく、食酢や食酢を原料に用いて製造された清涼飲料水や豆乳などの飲料、ポン酢、ドレッシング、酸たれなどの調味料、酸辣湯などのスープ、などの他、炒め物、煮物、寿司、酢の物、サラダ、などの飲食物を挙げることができる。これらの酢酸含有飲食物はヘキサナールを含有する点を除けば、通常行われる方法で製造することができる。 The acetic acid-containing food and drink containing 0.1 to 10% by mass of acetic acid, which is an object of the present invention, is “acetic acid-containing food and drink that feels clearly sour”, and there is no particular limitation on the food and drink. In addition to beverages such as soft drinks and soy milk, ponzu, dressings, soups such as sour sauce, soups such as sour baths, stir-fry, boiled food, sushi, vinegared food, salad , Etc. can be mentioned. These acetic acid-containing foods and drinks can be produced by a conventional method except that they contain hexanal.
酢酸が０．１質量％より少ないと、酸味を感じる食品としては、酢酸臭は不快に感じない程度しかなく、酢酸臭を低減させたいという課題がほとんど生じない。一方、酢酸が１０質量％より多いと、元々の酢酸臭の量が多いため、ヘキサナールを青臭みを感じない程度の量で含有してもほとんど酢酸臭低減の効果は感じられない。
本発明における酢酸の含有方法としては、酢酸を単体の物質として添加することにより含有させてもよいし、酢酸を含有する食品（代表的な食品として食酢）を添加して含有させることによって、結果として酢酸を含有させてもよい。
If the acetic acid content is less than 0.1% by mass, the food that feels sour has only an unpleasant odor of acetic acid, and the problem of reducing the acetic acid odor hardly occurs. On the other hand, if the amount of acetic acid is more than 10% by mass, the amount of the original acetic acid odor is large. Therefore, even if hexanal is contained in an amount that does not feel blue odor, the effect of reducing the acetic acid odor is hardly felt.
As a method for containing acetic acid in the present invention, acetic acid may be added as a single substance, or a food containing acetic acid (vinegar as a representative food) is added and contained. Acetic acid may be contained as
一方、本発明の対象となる、酢酸を０．０１〜０．０６質量％含有した飲食物は、「酸味をほぼ感じない、穀物加工食品等の飲食物」を対象としたものであり、米、大麦、小麦、豆、とうもろこし等の穀物を加工することによって人が食するように加工したものを言う。
例えば、米に炊飯という加工を施した炊飯米や、小麦粉を水で練った生麺や乾麺に茹で加工を施した茹で麺などである。他には、蒸し米、餅、パン等、味や香りが淡白な穀物加工食品が該当する。本発明においては、これらの中でも炊飯米、蒸し米、餅、茹で麺のいずれか１種又は２種以上であることが好ましく、特に炊飯米は本発明の効果を顕著に感じやすく好適である。
なお、酸味や酢酸臭が気にならないような穀物加工食品、例えば、寿司に用いる酢飯などは、本来、酢酸臭があることが普通であるため、上記した「明らかに酸味を感じる酢酸含有飲食物」（酢酸含有量が０．１〜１０質量％）に含まれる飲食物である。
On the other hand, food and drink containing 0.01 to 0.06% by mass of acetic acid, which is an object of the present invention, is intended for “food and drink such as processed grain foods that hardly feel acidity” , Barley, wheat, beans, corn and other cereals processed by humans.
For example, cooked rice obtained by processing rice to cooked rice, raw noodles obtained by kneading wheat flour with water, or boiled noodles obtained by subjecting dried noodles to boiled rice. Others include processed cereal foods that are pale in taste and aroma, such as steamed rice, rice bran, and bread. In this invention, it is preferable that they are any 1 type, or 2 or more types of cooked rice, steamed rice, boiled rice, and boiled noodles among these, and especially cooked rice is suitable for it being easy to feel the effect of this invention notably.
In addition, processed grain foods that do not bother with acidity and acetic acid odor, such as vinegared rice used for sushi, usually have acetic acid odor. Food "(acetic acid content is 0.1 to 10% by mass).
本発明における穀物加工食品の商品形態としては特に限定されないが、常温もしくは低温にて流通販売され、喫食時に電子レンジ等の加温調理器具にて常温もしくは高温に加熱される、すなわちコンビニエンスストア、スーパーマーケットやテイクアウト惣菜店等で販売される弁当、おにぎり、調理麺等が主に該当するが、特には、弁当、おにぎりを挙げることができる。 The product form of the processed grain food in the present invention is not particularly limited, but is distributed and sold at normal temperature or low temperature, and is heated to normal temperature or high temperature with a heating cooker such as a microwave oven when eating, that is, a convenience store, a supermarket Lunch boxes, rice balls, cooked noodles, etc. sold mainly at sushi and take-out side dishes stores, etc., mainly include lunch boxes and rice balls.
また、本発明は、最終製品としての穀物加工食品だけでなく、穀物加工食品の酢酸臭を低減するために、加工の際に用いられる「穀物加工改良剤」も含むものである。
例えば、ヘキサナールを適量水と混合したものであってもよいが、酢酸とヘキサナールを、酢酸とヘキサナールの質量比が１００対０．０００１〜１００対０．０１となるように含有したものが好ましい。また、クエン酸や酢酸ナトリウムなどの有機酸や有機酸塩、さらに還元水あめなどの糖類などを一緒に含有し、複数の機能を持たせた炊飯改良剤としてもよい。
In addition, the present invention includes not only the processed cereal food as a final product but also a “cereal processing improver” used in processing in order to reduce the acetic acid odor of the processed cereal food.
For example, a mixture of hexanal with an appropriate amount of water may be used, but it is preferable to contain acetic acid and hexanal so that the mass ratio of acetic acid and hexanal is 100: 0.0001 to 100: 0.01. Moreover, it is good also as a rice cooking improver which contains organic acids and organic acid salts, such as a citric acid and sodium acetate, and saccharides, such as a reduced water candy, etc. together, and provided the some function.
本発明における酢酸の含有方法としては、酢酸を単体の物質として添加することにより含有させてもよいし、酢酸を含有する食品（代表的な食品として食酢）を添加して含有させることによって、結果として酢酸を含有させてもよい。例えば、食酢を酢酸含有飲食物や穀物加工食品に含有させるなどの手段によって酢酸含有飲食物や穀物加工食品に酢酸を含有することができる。
また、酢酸は、加工段階で含有させてもよいし、加工後、喫食時までの間に含有させてもよい。
例えば、炊飯米においては、炊飯時に食酢等を適量添加して含有させてもよいし、炊飯後に食酢含有水等を振りかけて含有させてもよい。なお、防腐効果を炊飯米に均一に持たせるには炊飯時に添加した方が好ましい。なお、これは茹で麺など、他の穀物加工食品においても同様のことが言える。
As a method for containing acetic acid in the present invention, acetic acid may be added as a single substance, or a food containing acetic acid (vinegar as a representative food) is added and contained. Acetic acid may be contained as For example, acetic acid can be contained in acetic acid-containing foods and foods and grain processed foods by means such as containing vinegar in acetic acid-containing foods and foods and processed grain foods.
Acetic acid may be contained in the processing stage, or may be contained after processing until eating.
For example, in cooked rice, an appropriate amount of vinegar or the like may be added and contained at the time of cooking, or vinegar-containing water or the like may be sprinkled and contained after cooking. In addition, it is more preferable to add at the time of rice cooking so that the cooked rice may have a preservative effect uniformly. The same applies to other processed grain foods such as boiled noodles.
当該穀物加工食品において酢酸は、防腐目的で含有させるものであり、穀物加工食品当り０．０１〜０．０６質量％であることが必要であるが、好ましくは０．０２〜０．０５質量％がよい。
酢酸含有量が０．０６質量％を超えると、酸味及び酢酸臭が強く出てしまい、味や香りが淡白な穀物加工食品の本来の香味を損なってしまう。また、０．０１質量％より少ないと防腐効果を十分に得られない。
Acetic acid is contained for the purpose of preserving in the processed cereal food and needs to be 0.01 to 0.06% by mass, preferably 0.02 to 0.05% by mass, per cereal processed food. Is good.
When the acetic acid content exceeds 0.06% by mass, the sourness and acetic acid odor are strongly produced, and the original flavor of the processed cereal food with a pale taste and aroma is impaired. On the other hand, if the amount is less than 0.01% by mass, a sufficient antiseptic effect cannot be obtained.
また、穀物加工食品のｐＨとしては、求める味や防腐効果によって範囲は決められるものであり一概には規定できないが、両者を兼ね備えることを考えると、ｐＨが５．０〜６．２であることが適当であり、さらには５．２〜５．８が好ましい。ｐＨが５．０より低いと、酸味が強く出てしまう可能性があり、味が淡白な穀物加工食品の本来の味を損なってしまう。また、ｐＨが６．２より高いと、防腐効果を十分に得られない可能性がある。 Moreover, as the pH of processed grain foods, the range is determined by the desired taste and antiseptic effect and cannot be defined unconditionally, but considering that it has both, the pH is 5.0 to 6.2 Is suitable, and more preferably 5.2 to 5.8. When pH is lower than 5.0, acidity may come out strongly and the original taste of the cereal processed food with a pale taste will be impaired. On the other hand, if the pH is higher than 6.2, the antiseptic effect may not be sufficiently obtained.
本発明は酢酸臭を抑制するとともに、酢酸臭抑制素材（ヘキサナール）自体の臭いも感じさせることのないため、本発明はこのような商品には特に好適に用いることができる。 Since this invention suppresses an acetic acid odor and does not let the odor of an acetic acid odor suppression material (hexanal) itself be felt, this invention can be used especially suitably for such goods.
ヘキサナールとは、複合触媒下でヘキサノールを加熱脱水素した化合物であり、常温ではオイル状の無色透明の物質であって、未熟なアップル様の青臭さを有する。
ヘキサナールは、アップル、ストロベリー、オレンジ、レモンなどの精油中に見出されていて、植物生体内でリノール酸より生合成されることが知られている。また、ヘキサナールを含有する飲食物としては、上記果実の他に、例えば大豆、トマト、グリーンピースを挙げることができる。
Hexanal is a compound obtained by heating and dehydrogenating hexanol under a composite catalyst. It is an oily, colorless and transparent substance at room temperature and has an immature apple-like blue odor.
Hexanal is found in essential oils such as apple, strawberry, orange and lemon, and is known to be biosynthesized from linoleic acid in plant organisms. Moreover, as food and drink containing hexanal, for example, soybeans, tomatoes, and green peas can be cited in addition to the above fruits.
本発明におけるヘキサナールの含有方法としては、ヘキサナールを単体の物質として添加することにより含有させてもよいし、ヘキサナールを含有する食品を添加して含有させることによって、結果として所定量のヘキサナールを含有させてもよい。例えば、豆乳を酢酸含有飲食物に含有させるなどの手段によって所定量のヘキサナールを含有することができる。
なお、本発明において、ヘキサナールの含有量（濃度）は質量比で表す。
As a method for containing hexanal in the present invention, hexanal may be added by adding it as a single substance, or by adding food containing hexanal to be contained, a predetermined amount of hexanal is contained as a result. May be. For example, a predetermined amount of hexanal can be contained by means such as containing soy milk in an acetic acid-containing food or drink.
In the present invention, the content (concentration) of hexanal is expressed as a mass ratio.
本発明において、酢酸を０．１〜１０質量％含有した「明らかに酸味を感じる酢酸含有飲食物」では、酢酸とヘキサナールの含有質量比が、１００対０．００００１〜１００対０．００１程度が好ましい。
ここでヘキサナールの含有量が、酢酸対比（質量比）１００対０．００００１よりも少ないと、酢酸臭が充分に低減せず好ましくない。
また、ヘキサナールの含有量が酢酸対比（質量比）１００対０．００１を超えても、それ以上は酢酸臭の改良効果は向上せず、かえってヘキサナール自体の青臭い香りが感じられるようになり、香りに違和感が生じ好ましくない。すなわち、ヘキサナールの含有量の上限は酢酸対比１００対０．００１である。
本発明において、酢酸含量０．１〜１０質量％の酢酸含有飲食物に含有させるヘキサナールのさらに好ましい含有量は、酢酸対比（質量比）１００対０．００００５〜１００対０．０００５程度であり、最も好ましいのは酢酸対比（質量比）１００対０．０００１程度である。
In the present invention, in the “acetic acid-containing food and drink that clearly has a sour taste” containing 0.1 to 10% by mass of acetic acid, the content ratio of acetic acid and hexanal is about 100 to 0.00001 to 100 to 0.001. preferable.
Here, if the content of hexanal is less than the acetic acid ratio (mass ratio) 100 to 0.00001, the acetic acid odor is not sufficiently reduced, which is not preferable.
Moreover, even if the content of hexanal exceeds 100% to 0.001 with respect to acetic acid (mass ratio), the effect of improving acetic acid odor is not improved beyond that, and the blue smell of hexanal itself can be perceived. This is not preferable because of an uncomfortable feeling. That is, the upper limit of the hexanal content is 100 to 0.001 with respect to acetic acid.
In the present invention, the more preferable content of hexanal contained in an acetic acid-containing food or drink having an acetic acid content of 0.1 to 10% by mass is an acetic acid contrast (mass ratio) of about 100 to 0.00005 to about 100 to 0.0005, Most preferred is an acetic acid ratio (mass ratio) of about 100 to 0.0001.
一方で、酢酸を０．０１〜０．０６質量％含有した「酸味をほぼ感じない穀物加工食品等の飲食物」に含有させるヘキサナールの含有量としては、酢酸とヘキサナールの含有質量比が、１００対０．０００１〜１００対０．０１程度が好ましい。
ここでヘキサナールの含有量が酢酸対比１００対０．０００１よりも少ないと、酢酸臭をほぼ感じないと言える程度にまで改善せず好ましくない。
また、ヘキサナールの含有量が酢酸対比１００対０．０１を超えても、それ以上は酢酸臭の改良効果は向上せず、かえってヘキサナール自体の青臭い香りが感じられるようになり、香りに違和感が生じ好ましくない。すなわち、ヘキサナールの含有量の上限は酢酸対比（質量比）１００対０．０１程度である。
本発明において、穀物加工食品に含有させるヘキサナールのさらに好ましい含有量は、酢酸対比（質量比）１００対０．０００５〜１００対０．００５程度であり、最も好ましいのは酢酸対比１００対０．００１程度である。
On the other hand, as the content of hexanal contained in “food and drink such as processed grain foods that hardly feel acidity” containing 0.01 to 0.06% by mass of acetic acid, the mass ratio of acetic acid and hexanal is 100. About 0.0001 to 100 to 0.01 is preferable.
Here, if the content of hexanal is less than the acetic acid ratio of 100 to 0.0001, it is not preferable because it does not improve to such an extent that the odor of acetic acid is hardly felt.
Moreover, even if the content of hexanal exceeds 100 to 0.01 as compared with acetic acid, the effect of improving the acetic acid odor is not improved further, and the blue smell of hexanal itself can be felt, resulting in a sense of incongruity in the scent. It is not preferable. That is, the upper limit of the content of hexanal is about 100 to 0.01 with respect to acetic acid (mass ratio).
In the present invention, the more preferable content of hexanal contained in the processed grain food is about 100 to 0.0005 to 0.005 to acetic acid (mass ratio), and most preferably 100 to 0.001 to acetic acid. Degree.
なお、防腐目的で酢酸を０．０１〜０．０６質量％含有した穀物加工食品（米飯、麺等）は、味や香りが薄く作られることが一般的であり、防腐のために入れた酢酸臭を感じさせることは商品価値を著しく損なう。また、酢酸臭抑制のために用いる素材自体の味や臭いも感じさせたくない。そのため、上記のような量でヘキサナールを含有する必要があるのである。 Processed grain foods (rice cooked rice, noodles, etc.) containing acetic acid in an amount of 0.01 to 0.06% by mass for antiseptic purposes are generally made with a thin taste and aroma. Acetic acid added for antiseptic purposes Making the odor feel significantly impairs the commercial value. In addition, the user does not want to feel the taste and odor of the material itself used for suppressing acetic acid odor. Therefore, it is necessary to contain hexanal in the amount as described above.
ここで、「酢酸を０．１〜１０質量％含有する酢酸含有飲食物」と「酢酸を０．０１〜０．０６質量％含有する酢酸含有飲食物（穀物加工食品）」によって、ヘキサナールと酢酸の割合の範囲が異なる理由は以下による。
すなわち、「酢酸を０．１〜１０質量％含有した酢酸含有飲食物」は明らかに酸味を有するため、ある程度の酢酸臭であれば許容でき、また酢酸の絶対量が多いことから穀物加工食品の場合と同じ割合でヘキサナールを添加すると青臭くなりすぎることがある。
その一方で、「酢酸を０．０１〜０．０６質量％含有した穀物加工食品」（米飯、麺等）の場合は、味や香りが薄く作られることが一般的であり、酢酸の呈味や香味は期待しておらず防腐効果のみを期待しているため、防腐のために入れた酢酸臭を感じさせることは商品価値を著しく損なう。また、酢酸の絶対量も少ないことも、上記範囲が異なる理由である。
後述する実施例からもわかるように、本発明は酢酸やヘキサナールの絶対量よりも含有比率が重要である。この理由は定かでないが、本発明者らは、嗅覚の受容体において酢酸とヘキサナールが互いに拮抗するためと推察している。
Here, according to “acetic acid-containing food and drink containing 0.1 to 10% by mass of acetic acid” and “acetic acid-containing food and drink containing 0.01 to 0.06% by mass of acetic acid (cereal processed food)”, hexanal and acetic acid The reason why the ratio range is different is as follows.
That is, “acetic acid-containing foods and drinks containing 0.1 to 10% by mass of acetic acid” clearly have a sour taste, so that a certain degree of acetic acid odor is acceptable, and since the absolute amount of acetic acid is large, If hexanal is added at the same rate as the case, it may become too blue odor.
On the other hand, in the case of “a processed cereal food containing 0.01 to 0.06% by mass of acetic acid” (rice cooked rice, noodles, etc.), the taste and aroma are generally made thin, and the taste of acetic acid Since it does not expect the flavor and only the antiseptic effect, it makes the acetic acid odor put in for antiseptic feeling significantly impair the commercial value. In addition, the absolute amount of acetic acid is small, which is why the above range is different.
As can be seen from the examples described later, the content ratio of the present invention is more important than the absolute amount of acetic acid or hexanal. The reason for this is not clear, but the present inventors speculate that acetic acid and hexanal antagonize each other in the olfactory receptor.
以下、本発明を実施例によって詳細に説明する。ただし、本発明を限定するものではない。 Hereinafter, the present invention will be described in detail by way of examples. However, the present invention is not limited to this.
実施例１ 〔酢酸を０．１〜１０質量％含有した酢酸含有飲食物（酢酸溶液）〕
（１）酢酸およびヘキサナールを含有する溶液の準備
合成酢酸を希釈して、酢酸濃度を０．１質量％、１質量％、１０質量％の３段階に希釈した酢酸溶液（氷酢酸を使用）を作成した。そして、各酢酸溶液について合成香料のヘキサナールを質量比で酢酸１００に対して、それぞれ０．００００１、０．０００１、０．００１、０．０１、０．１の５段階で加えたもの、及びヘキサナールを加えないもの（対照区）の計１８種類に調整したサンプルを準備した。
なお、本試験においては、ヘキサナールを加える前の段階で酢酸濃度を調整しているが、ヘキサナールは極微量のため添加後の酢酸濃度の変化は無視できるレベルである。
Example 1 [Acetic acid containing food and drink containing 0.1 to 10% by mass of acetic acid (acetic acid solution)]
(1) Preparation of a solution containing acetic acid and hexanal An acetic acid solution (using glacial acetic acid) diluted with synthetic acetic acid and diluted in three stages of acetic acid concentration of 0.1% by mass, 1% by mass and 10% by mass Created. And about each acetic acid solution, what added the synthetic | combination fragrance | flavor hexanal with five steps, 0.00001, 0.0001, 0.001, 0.01, 0.1 with respect to the acetic acid 100 by mass ratio, and hexanal, respectively. Samples adjusted to a total of 18 types without control (control group) were prepared.
In this test, the concentration of acetic acid is adjusted before adding hexanal, but since hexanal is extremely small, the change in acetic acid concentration after addition is negligible.
（２）熟練評価者による酢酸臭評価
以上の工程にて作成した溶液を、熟練評価者により各々の酢酸臭の程度（ヘキサナール無添加区との比較評価）及びヘキサナール臭（絶対評価）について評価した。また、評価は下記の基準にて○△×を付けることにより行った。結果を表１に示した。
なお、本試験は明らかな酸味を有する飲食物の試験であり、該飲食物は酢酸臭の低減が目的であるため、酢酸臭評価はヘキサナール無添加区を対照とした比較試験とした。
(2) Evaluation of acetic acid odor by skilled evaluator The solution prepared in the above process was evaluated by each skilled evaluator for the degree of acetic acid odor (comparative evaluation with the hexanal-free addition zone) and hexanal odor (absolute evaluation). . Moreover, evaluation was performed by attaching (circle) (triangle | delta) x with the following reference | standard. The results are shown in Table 1.
In addition, since this test is a test of foods and drinks having a clear acidity, and the foods and drinks are intended to reduce acetic acid odor, the acetic acid odor evaluation was a comparative test with the hexanal non-added zone as a control.
〔酢酸臭の評価〕
○：酢酸臭が比較対照に比べて明らかに少ない
△：酢酸臭が比較対照に比べて若干少ない（許容できる範囲）
×：酢酸臭が比較対照と同レベル
[Evaluation of acetic acid odor]
○: Acetic acid odor is clearly less than that of the comparison control △: Acetic acid odor is slightly less than that of the comparison control (acceptable range)
X: Acetic acid odor is the same level as the control
〔ヘキサナール臭の評価〕
○：ヘキサナール臭をほとんど感じない
△：ヘキサナール臭を若干感じるが許容できる範囲である
×：ヘキサナール臭を明らかに感じる
[Evaluation of hexanal odor]
○: Hexanal odor hardly felt △: Hexanal odor slightly felt but in an acceptable range ×: Hexanal odor clearly felt
※表中の「ｐｐｍ」は、溶液中のヘキサナールの濃度を示す。また、表中の「ヘキ」は、ヘキサナールを示す。 * “Ppm” in the table indicates the concentration of hexanal in the solution. Further, “heki” in the table indicates hexanal.
表１の結果から、酢酸含有量（濃度）が０．１質量％以上、１０質量％以下の場合、酢酸とヘキサナールの含有質量比が、前者１００対後者０．００００１〜前者１００対後者０．００１」となるようにヘキサナールを含有させることが、好ましいことがわかった。
なお、ヘキサナール含有量が同じでもヘキサナール臭の評価に違いがでていることからも、ヘキサナールの絶対量だけではなく酢酸との含有比率が影響している（酢酸の存在によりヘキサナール臭も低減されている）ことがわかる。
From the results of Table 1, when the acetic acid content (concentration) is 0.1% by mass or more and 10% by mass or less, the content ratio of acetic acid and hexanal is 100% for the former and 0.00001 for the latter to 100 for the latter. It was found that it is preferable to contain hexanal so that it becomes “001”.
In addition, even if the hexanal content is the same, there is a difference in the evaluation of the hexanal odor, so not only the absolute amount of hexanal but also the content ratio with acetic acid is affected (the presence of acetic acid also reduces the hexanal odor. I understand).
実施例２ 〔酢酸を０．１〜１０質量％含有した酢酸含有飲食物（豆乳）〕
（１）酢酸および食品由来ヘキサナールを含有する溶液の準備
ヘキサナールを含有する溶液として豆乳（ヘキサナール含量２ｐｐｍ）を用意し、酢酸濃度を０．１質量％、１質量％、１０質量％になるように３段階で加え、各酢酸濃度についてヘキサナールを質量比で酢酸１００に対して、それぞれ０．００００１、０．０００１、０．００１になるように、豆乳を希釈したサンプルを計９種類調製した。
サンプルの具体的な調整方法としては、例えば「酢酸１質量％、ヘキサナールの割合が１００対０．０００１」のサンプルを調製する場合は、まずヘキサナール含量を算出（酢酸１質量％の０．０００１／１００なのでヘキサナール濃度は０．０１ｐｐｍ）し、そこから必要な豆乳量を算出（ヘキサナール濃度を０．０１ｐｐｍに調整したいので、２ｐｐｍの豆乳をサンプルの０．５質量％使用）する。豆乳を０．５質量％、氷酢酸を１質量％、水を残りの９８．５質量％として求めるサンプルを調製した。
Example 2 [Acetic acid-containing food and drink containing 0.1 to 10% by mass of acetic acid (soy milk)]
(1) Preparation of a solution containing acetic acid and food-derived hexanal Soymilk (hexanal content 2 ppm) is prepared as a solution containing hexanal so that the acetic acid concentration is 0.1 mass%, 1 mass%, and 10 mass%. A total of nine samples were prepared by diluting soymilk so that hexanal was added in three stages, and each concentration of hexanal was 0.00001, 0.0001, 0.001 with respect to 100 acetic acid in mass ratio.
As a specific method for preparing the sample, for example, when preparing a sample of “1% by mass of acetic acid and the ratio of hexanal is 100 to 0.0001”, first, the hexanal content is calculated (0.0001 / 0.00% of 1% by mass of acetic acid). Since the concentration is 100, the concentration of hexanal is 0.01 ppm), and the amount of soymilk required is calculated therefrom (the hexanal concentration is adjusted to 0.01 ppm, so 2 ppm of soymilk is used at 0.5% by mass of the sample). A sample was prepared in which soymilk was 0.5% by mass, glacial acetic acid was 1% by mass, and water was the remaining 98.5% by mass.
（２）熟練評価者による酢酸臭評価
以上の工程にて作成した溶液を、熟練評価者により各々の酢酸臭の程度（ヘキサナール無添加区との比較評価）及びヘキサナール臭（絶対評価）について評価した。また、評価は下記の基準にて○△×を付けることにより行った。結果を表２に示した。
なお、本試験は明らかな酸味を有する飲食物の試験であり、該飲食物は酢酸臭の低減が目的であるため、酢酸臭評価はヘキサナール無添加区（実施例１と同じもの）を対照とした比較試験とした。
(2) Evaluation of acetic acid odor by skilled evaluator The solution prepared in the above process was evaluated by each skilled evaluator for the degree of acetic acid odor (comparative evaluation with the hexanal-free addition zone) and hexanal odor (absolute evaluation). . Moreover, evaluation was performed by attaching (circle) (triangle | delta) x with the following reference | standard. The results are shown in Table 2.
In addition, since this test is a test of foods and drinks having a clear acidity, and the foods and drinks are for the purpose of reducing acetic acid odor, the evaluation of acetic acid odor is a hexanal-free group (same as in Example 1) as a control. The comparative test was conducted.
〔酢酸臭の評価〕
○：酢酸臭が比較対照に比べて明らかに少ない
△：酢酸臭が比較対照に比べて若干少ない（許容できる範囲）
×：酢酸臭が比較対照と同レベル
[Evaluation of acetic acid odor]
○: Acetic acid odor is clearly less than that of the comparison control △: Acetic acid odor is slightly less than that of the comparison control (acceptable range)
X: Acetic acid odor is the same level as the control
〔ヘキサナール臭の評価〕
○：ヘキサナール臭をほとんど感じない
△：ヘキサナール臭を若干感じるが許容できる範囲である
×：ヘキサナール臭を明らかに感じる
[Evaluation of hexanal odor]
○: Hexanal odor hardly felt △: Hexanal odor slightly felt but in an acceptable range ×: Hexanal odor clearly felt
※表中の「ｐｐｍ」は、飲料中のヘキサナールの濃度を示す。また、表中の「豆乳含有量」は、溶液中の豆乳の割合を示す。 * “Ppm” in the table indicates the concentration of hexanal in the beverage. In addition, “soy milk content” in the table indicates the ratio of soy milk in the solution.
表２の結果から、食品由来のヘキサナールを含有しても酢酸臭の低減に効果があることが実証された。 From the results in Table 2, it was proved that even when food-derived hexanal was contained, it was effective in reducing acetic acid odor.
実施例３ 〔酢酸を０．１〜１０質量％含有した酢酸含有飲食物（食酢飲料）〕
（１）ヘキサナールを含有する食酢飲料の準備
ミツカンナカノス社製のビネグイットぶどう酢ドリンクストレート（酸度０．３６質量％、酢酸濃度０．２８質量％）に、ヘキサナールを質量比で酢酸１００に対して、それぞれ０．００００１、０．０００１、０．００１、０．０１の４段階で加えたもの、及びヘキサナールを加えないもの（対照区）の計６種類に調整したサンプルを準備した。
なお、上記試験ではヘキサナールを加える前の段階で酢酸濃度を測定しているが、ヘキサナールは極微量のため添加後の酢酸濃度の変化は無視できるレベルである。
Example 3 [Acetic acid-containing food and drink (vinegar drink) containing 0.1 to 10% by mass of acetic acid]
(1) Preparation of vinegared beverage containing hexanal On a Vineguit grape vinegar drink straight (acidity 0.36 mass%, acetic acid concentration 0.28 mass%) manufactured by Mitsukanakanos Co., Ltd. Samples adjusted to a total of 6 types were prepared: one added in four stages of 0.00001, 0.0001, 0.001, and 0.01, and one not added with hexanal (control group).
In the above test, the acetic acid concentration was measured before adding hexanal. However, since hexanal is extremely small, the change in acetic acid concentration after addition is negligible.
（２）熟練評価者による酢酸臭評価
以上の工程にて作成した溶液を、熟練評価者により各々の酢酸臭の程度（ヘキサナール無添加区との比較評価）及びヘキサナール臭（絶対評価）について評価した。また、評価は下記の基準にて○△×を付けることにより行った。結果を表３に示した。
なお、本試験は明らかな酸味を有する飲食物の試験であり、該飲食物は酢酸臭の低減が目的であるため、酢酸臭評価はヘキサナール無添加区を対照とした比較試験とした。
(2) Evaluation of acetic acid odor by skilled evaluator The solution prepared in the above process was evaluated by each skilled evaluator for the degree of acetic acid odor (comparative evaluation with the hexanal-free addition zone) and hexanal odor (absolute evaluation). . Moreover, evaluation was performed by attaching (circle) (triangle | delta) x with the following reference | standard. The results are shown in Table 3.
In addition, since this test is a test of foods and drinks having a clear acidity, and the foods and drinks are intended to reduce acetic acid odor, the acetic acid odor evaluation was a comparative test with the hexanal non-added zone as a control.
〔酢酸臭の評価〕
○：酢酸臭が比較対照に比べて明らかに少ない
△：酢酸臭が比較対照に比べて若干少ない（許容できる範囲）
×：酢酸臭が比較対照と同レベル
[Evaluation of acetic acid odor]
○: Acetic acid odor is clearly less than that of the comparison control △: Acetic acid odor is slightly less than that of the comparison control (acceptable range)
X: Acetic acid odor is the same level as the control
〔ヘキサナール臭の評価〕
○：ヘキサナール臭をほとんど感じない
△：ヘキサナール臭を若干感じるが許容できる範囲である
×：ヘキサナール臭を明らかに感じる
[Evaluation of hexanal odor]
○: Hexanal odor hardly felt △: Hexanal odor slightly felt but in an acceptable range ×: Hexanal odor clearly felt
※表中の「ｐｐｍ」は、飲料中のヘキサナールの濃度を示す。また、表中の「ヘキ」は、ヘキサナールを示す。 * “Ppm” in the table indicates the concentration of hexanal in the beverage. Further, “heki” in the table indicates hexanal.
表３の結果から、食酢飲料においてもヘキサナール添加による酢酸の酢酸臭低減効果が実証され、酢酸とヘキサナールの含有質量比が、１００対０．００００１〜１００対０．００１となるように含有することが好ましいことがわかった。
なお、本実施例においては、ぶどう酢ドリンクの香りがヘキサナール臭をマスキングしたことにより、酢酸に対するヘキサナールの含有割合（質量比）が１００対０．０１であるサンプルの評価でも「許容できる範囲」という評価となったが、香りの薄い飲料等においてはやはり、酢酸に対するヘキサナールの含有割合（質量比）は、１００対０．００００１〜１００対０．００１の範囲が好ましい。
From the results in Table 3, the effect of reducing the acetic acid odor of acetic acid by adding hexanal is also demonstrated in vinegar beverages, and the mass ratio of acetic acid and hexanal is 100: 0.00001 to 100: 0.001. Was found to be preferable.
In this example, the fragrance of the grape vinegar drink masked the hexanal odor, so that even in the evaluation of the sample in which the content ratio (mass ratio) of hexanal to acetic acid is 100 to 0.01, it is called “acceptable range”. Although it became evaluation, the content ratio (mass ratio) of hexanal with respect to acetic acid is still preferably in the range of 100: 0.00001 to 100: 0.001 in beverages with a light aroma.
実施例４ 〔酢酸を０．１〜１０質量％含有した酢酸含有飲食物（酸辣湯）〕
（１）ヘキサナールを含有する酸辣湯の準備
ミツカンナカノス社製の酸辣湯（酢酸濃度０．８３質量％）を水で１：５に希釈したもの（酢酸濃度０．１４質量％）に、ヘキサナールを酢酸とヘキサナールの割合（質量比）が１００対０．００００１、１００対０．０００１、１００対０．００１、１００対０．０１の４段階で加えたもの、及びヘキサナールを加えないもの（対照区）の計６種類に調整したサンプルを準備した。
なお、上記試験ではヘキサナールを加える前の段階で酢酸濃度を測定しているが、ヘキサナールは極微量のため添加後の酢酸濃度の変化は無視できるレベルである。
（２）熟練評価者による酢酸臭評価
以上の工程にて作成した溶液を約８０℃に加温した後、熟練評価者により各々の酢酸臭の程度（ヘキサナール無添加区との比較評価）及びヘキサナール臭（絶対評価）について評価した。また、評価は下記の基準にて○△×を付けることにより行った。結果を表４に示した。
なお、本試験は明らかな酸味を有する飲食物の試験であり、該飲食物は酢酸臭の低減が目的であるため、酢酸臭評価はヘキサナール無添加区を対照とした比較試験とした。
Example 4 [Acetic acid-containing food and drink containing 0.1 to 10% by mass of acetic acid (Kojito)]
(1) Preparation of acid-boiled water containing hexanal A solution of acid-boiled water (acetic acid concentration 0.83% by mass) manufactured by Mitsukanakanos Co., Ltd. 1: 5 with water (acetic acid concentration 0.14% by mass) was added to hexanal. In which the ratio of acetic acid and hexanal (mass ratio) is 100: 0.00001, 100: 0.0001, 100: 0.001, 100: 0.01, and hexanal is not added (control) Samples adjusted to 6 types in total) were prepared.
In the above test, the acetic acid concentration was measured before adding hexanal. However, since hexanal is extremely small, the change in acetic acid concentration after addition is negligible.
(2) Evaluation of acetic acid odor by skilled evaluator After heating the solution prepared in the above steps to about 80 ° C., the degree of acetic acid odor (comparative evaluation with hexanal non-addition zone) and hexanal by the evaluator The odor (absolute evaluation) was evaluated. Moreover, evaluation was performed by attaching (circle) (triangle | delta) x with the following reference | standard. The results are shown in Table 4.
In addition, since this test is a test of foods and drinks having a clear acidity, and the foods and drinks are intended to reduce acetic acid odor, the acetic acid odor evaluation was a comparative test with the hexanal non-added zone as a control.
〔酢酸臭の評価〕
○：酢酸臭が比較対照に比べて明らかに少ない
△：酢酸臭が比較対照に比べて若干少ない（許容できる範囲）
×：酢酸臭が比較対照と同レベル
[Evaluation of acetic acid odor]
○: Acetic acid odor is clearly less than that of the comparison control △: Acetic acid odor is slightly less than that of the comparison control (acceptable range)
X: Acetic acid odor is the same level as the control
〔ヘキサナール臭の評価〕
○：ヘキサナール臭をほとんど感じない
△：ヘキサナール臭を若干感じるが許容できる範囲である
×：ヘキサナール臭を明らかに感じる
[Evaluation of hexanal odor]
○: Hexanal odor hardly felt △: Hexanal odor slightly felt but in an acceptable range ×: Hexanal odor clearly felt
※表中の「ｐｐｍ」は、スープ中のヘキサナールの濃度を示す。また、表中の「ヘキ」は、ヘキサナールを示す。 * “Ppm” in the table indicates the concentration of hexanal in the soup. Further, “heki” in the table indicates hexanal.
表４の結果から、温かい状態で供される酢酸含有酸辣湯においても、ヘキサナール添加による酢酸臭低減効果が実証され、酢酸とヘキサナールの含有質量比が、１００対０．００００１〜１００対０．００１となるように含有することが好ましいことがわかった。 From the results in Table 4, even in acetic acid-containing sour bath provided in a warm state, the effect of reducing acetic acid odor by adding hexanal was demonstrated, and the mass ratio of acetic acid to hexanal was 100: 0.00001 to 100: 0.001. It was found that it was preferable to contain so that.
実施例５ 〔酢酸を０．０１〜０．０６質量％含有した穀物加工食品〕
（１）酢酸ならびにヘキサナールを含有する白飯の炊飯
生米（福島県産こしひかり）３００ｇを洗米し、約２時間水に浸漬した。次いで、水切りしたのち、５合釜の家庭用炊飯機に投入し、水３４０ｇを加えたところへ、氷酢酸０．０７ｇ、０．２ｇ、０．４ｇ（炊飯後米飯の０．０１質量％、０．０３質量％、０．０６質量％）、ならびにヘキサナールを質量比で酢酸１００に対して、それぞれ０、０．００００１、０．０００１、０．００１、０．０１、０．１となる量（表５に示す所定量のヘキサナール：０ｐｐｍ〜６０ｐｐｍ）を混合した液をそれぞれ投入し、攪拌した後、常法により加熱して炊飯した。その後、加熱を止め、３０分間の蒸らし工程を経て、炊飯を完了した。
このようにして調製した炊飯米は、冷却後重量が６６０ｇとなり、１５０ｇ入りのパック容器に充填し白飯とした。
（２）熟練評価者による再加熱時の酢酸臭評価
以上の工程にて作成した白飯を２０℃で２４時間保存したのちに電子レンジで５００Ｗ、１分間加熱し、９０℃以上の状態で、熟練評価者により各々の酢酸臭の程度（絶対評価）及びヘキサナール臭（絶対評価）について評価した。また、評価は下記の基準にて○△×を付けることにより行った。結果を表５に示した。
なお、炊飯米は‘酢酸臭を感じないこと’が好ましいため、ヘキサナール無添加区との比較評価ではなく、ヘキサナール無添加区を含めて絶対評価にて実施した。
Example 5 [Processed Grain Food Containing 0.01 to 0.06% by Mass of Acetic Acid]
(1) Cooked white rice containing acetic acid and hexanal 300 g of raw rice (Koshihikari from Fukushima Prefecture) was washed and immersed in water for about 2 hours. Next, after draining, it was put into a 5 rice kettle household rice cooker and 340 g of water was added to 0.07 g, 0.2 g, 0.4 g of glacial acetic acid (0.01% by mass of cooked rice, 0.03 mass%, 0.06 mass%), and hexanal by mass ratio to 0, 0.00001, 0.0001, 0.001, 0.01, 0.1 with respect to 100 acetic acid, respectively. (The predetermined amount of hexanal shown in Table 5: 0 ppm to 60 ppm) was mixed and stirred, and then heated and cooked in a conventional manner. Then, heating was stopped and the cooking of rice was completed through a steaming process for 30 minutes.
The cooked rice thus prepared had a weight of 660 g after cooling and was filled in a 150 g packed container to obtain white rice.
(2) Evaluation of acetic acid odor during reheating by a skilled evaluator After storing the white rice prepared in the above process at 20 ° C. for 24 hours, it is heated in a microwave oven at 500 W for 1 minute and in a state of 90 ° C. or higher The evaluator evaluated the degree of acetic acid odor (absolute evaluation) and the hexanal odor (absolute evaluation). Moreover, evaluation was performed by attaching (circle) (triangle | delta) x with the following reference | standard. The results are shown in Table 5.
In addition, since it is preferable that cooked rice does not "feel an acetic acid odor", it carried out by absolute evaluation including not a hexanal addition group but a hexanal addition group.
〔酢酸臭およびヘキサナール臭の評価〕
○：酢酸臭またはヘキサナール臭をほとんど感じない
△：酢酸臭またはヘキサナール臭を若干感じるが許容できる範囲である
×：酢酸臭またはヘキサナール臭を明らかに感じる
[Evaluation of acetic acid odor and hexanal odor]
○: Almost no acetic acid odor or hexanal odor △: Acetic acid odor or hexanal odor is slightly felt but within an acceptable range ×: Acetic acid odor or hexanal odor clearly felt
※表中の「ｐｐｍ」は、溶液中のヘキサナールの濃度を示す。また、表中の「ヘキ」は、ヘキサナールを示す。 * “Ppm” in the table indicates the concentration of hexanal in the solution. Further, “heki” in the table indicates hexanal.
表５の結果から、酢酸とヘキサナールの含有質量比が、１００対０．０００１〜１００対０．０１となるように含有することが好ましいことがわかった。
なお、ヘキサナール含有量が同じでもヘキサナール臭の評価に違いがでていることからも、ヘキサナールの絶対量だけではなく、酢酸との含有比率が影響している（酢酸の存在によりヘキサナール臭も低減されている）ことがわかる。
From the results of Table 5, it was found that the content ratio of acetic acid and hexanal is preferably 100 to 0.0001 to 100 to 0.01.
In addition, even if the hexanal content is the same, there is a difference in the evaluation of the hexanal odor, so not only the absolute amount of hexanal but also the content ratio with acetic acid is affected (the presence of acetic acid also reduces the hexanal odor. I understand).
本発明によれば、通常の酢酸含有飲食物における酢酸臭（酢酸由来の鋭い刺激臭）が緩和された、風味に優れた酢酸含有飲食物を提供することが可能となる。
従って、本発明によれば、酢酸の成分を維持しながら、酢酸臭の発生を低減した飲食物（食酢飲料、スープ、炒め物、煮物、ドレッシングなど）を提供することが可能となる。
また、本発明によれば、防腐力（保存性）に優れており、且つ、加工直後はもとより、穀物加工食品の再加熱の際にも酢酸臭のような刺激のある酸臭の発生を低減した穀物加工食品を提供することが可能となる。
ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to provide the acetic acid containing food / beverage excellent in the flavor in which the acetic acid odor (the sharp pungent odor derived from acetic acid) in normal acetic acid containing food / drink was eased.
Therefore, according to the present invention, it is possible to provide foods and drinks (vinegar drinks, soups, stir-fried foods, boiled foods, dressings, etc.) with reduced acetic acid odor while maintaining the acetic acid component.
Moreover, according to the present invention, it has excellent antiseptic power (storability), and reduces the generation of an irritating acid odor such as acetic acid odor not only immediately after processing but also during reheating of processed grain foods. Processed cereal processed food can be provided.
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