JP6776408B1 - Method of suppressing sourness of acetic acid-containing foods and drinks - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for suppressing sourness of acetic acid-containing foods and drinks, which can be applied to various acetic acid-containing foods and drinks. A method for suppressing the sourness of an acetic acid-containing food or drink, wherein the acetic acid-containing food or drink is subjected to a high-pressure treatment of 450 MPa or more for 1 minute or more in a sealed state. [Selection diagram] None

Description

The present invention relates to a method for suppressing the sourness of acetic acid-containing foods and drinks, and more particularly to a method for suppressing the sourness of acetic acid-containing foods and drinks by subjecting a high-pressure treatment.

Traditionally, the image that acetic acid is good for health has been widely recognized, and various foods and drinks have been sold. On the other hand, it is also recognized that acetic acid has a strong sourness, and many consumers are not good at that sourness, so various ideas have been required for product design.

By the way, in Patent Document 1, when the separated liquid dressing is subjected to a high-pressure treatment of 150 MPa or more and less than 400 MPa, the cell wall of the plant cell is destroyed and more cytoplasm and the like go out of the cell. It is stated that the taste will be mellow. However, when a mixture of crushed vegetables, edible vegetable oil, vinegar, etc. is subjected to a high-pressure treatment of 400 MPa or more, the edible vegetable oil, vinegar, etc. are mixed and emulsified due to the pressure change during the high-pressure treatment. There was also a problem that a separate liquid dressing could not be obtained.

JP-A-2007-104979

Therefore, there is a need for a method for suppressing the sourness of acetic acid-containing foods and drinks, particularly the sourness derived from acetic acid in acetic acid-containing foods and drinks, which can be applied to various acetic acid-containing foods and drinks.

As a result of sincere studies on the above-mentioned problems, the present inventors surprisingly applied high-pressure treatment to acetic acid-containing foods and drinks in a sealed state under specific conditions, so that the acidity of acetic acid-containing foods and drinks, particularly acetic acid It was found that the acidity derived from acetic acid in the contained food and drink can be suppressed. The present inventors have completed the present invention based on such findings.

That is, according to one aspect of the present invention.
A method of suppressing the sourness of acetic acid-containing foods and drinks.
Provided is a method for suppressing the acetic acid-containing food or drink, which comprises subjecting the acetic acid-containing food or drink to a high-pressure treatment of 450 MPa or more for 1 minute or more in a sealed state.

In the aspect of the present invention, it is preferable that the acetic acid-containing food or drink contains 0.01% by mass or more of acetic acid.

In the aspect of the present invention, it is preferable that the acetic acid-containing food or drink is an acetic acid-containing seasoning containing 0.05% by mass or more and 5.0% by mass or less of acetic acid.

In the aspect of the present invention, it is preferable that the acetic acid-containing seasoning is an emulsified liquid seasoning or a non-oil liquid seasoning.

In the aspect of the present invention, it is preferable that the acetic acid-containing food or drink is a prepared food prepared by mixing an ingredient and an acetic acid-containing seasoning containing 0.05% by mass or more and 5.0% by mass or less of acetic acid.

In the embodiment of the present invention, the acetic acid-containing food or drink is preferably vinegar or a vinegar-containing beverage containing 0.3% by mass or more and 20% by mass or less of acetic acid.

Further, according to another aspect of the present invention, there is a method for producing an acetic acid-containing food or drink in which an ingredient and an acetic acid-containing seasoning or vinegar are mixed, and the acetic acid-containing seasoning or vinegar is 450 MPa in a sealed state. Provided is a method for producing an acetic acid-containing food or drink, which comprises performing the above high-pressure treatment for 1 minute or more.

According to the present invention, it is possible to provide a method for suppressing the sourness of acetic acid-containing foods and drinks, particularly the sourness derived from acetic acid in acetic acid-containing foods and drinks, which can be applied to various acetic acid-containing foods and drinks. Further market expansion of acetic acid-containing foods and drinks can be expected by such a method of suppressing the sourness of acetic acid-containing foods and drinks.

<Method of suppressing sourness of acetic acid-containing foods and drinks>
The method for suppressing the sourness of an acetic acid-containing food or drink according to the present invention is characterized in that the acetic acid-containing food or drink is subjected to high-pressure treatment under specific conditions in a sealed state.

(Conditions for high pressure processing)
The applied pressure of the high pressure treatment applied to the acetic acid-containing food or drink is 450 MPa or more, preferably 480 MPa or more and 1000 MPa or less, and more preferably 500 MPa or more and 800 MPa or less. If the applied pressure is lower than the above range, the acidity derived from acetic acid in acetic acid-containing foods and drinks cannot be sufficiently suppressed. The pressure maintenance time of the high pressure treatment is 1 minute or more, preferably 1 minute or more and 60 minutes or less, and more preferably 2 minutes or more and 30 minutes or less. The high pressure treatment may be carried out continuously or intermittently. In the case of intermittent implementation, the total pressure maintenance time may be within the above numerical range. The temperature of the high-pressure treatment is preferably less than 60 ° C, more preferably 5 ° C or higher and 50 ° C or lower, and further preferably 10 ° C or higher and 30 ° C or lower. Further, it is preferable to use water as the pressure medium. When the conditions of the high-pressure treatment are within the above ranges, the sourness of the acetic acid-containing food and drink can be suppressed without incurring a large production cost.

The apparatus used for the high pressure treatment is not particularly limited, and a conventionally known pressure apparatus can be used. The pressure device may be either a batch type or a continuous type as long as it can perform high pressure treatment under the above conditions.

(container)
When high-pressure treatment is applied to acetic acid-containing foods and drinks, the container is sealed. The container is not particularly limited as long as it can withstand high-pressure treatment, and any conventionally known hard container or soft container can be used. The material of the container is not particularly limited, and a metal, resin, or the like can be appropriately selected. In addition, the size of the container can be appropriately selected according to the amount of prepared foods and the like.

The method for sealing the acetic acid-containing food or drink in the container is not particularly limited, and a conventionally known method can be used. Examples of the sealing method include a method of filling the container with acetic acid-containing food and drink from about half to full and sealing at normal pressure, a method of vacuum-treating the inside of the container and sealing under reduced pressure, and a method of filling the inside of the container with gas. It is possible to carry out a method of pressurizing and sealing.

(Acetic acid-containing food and drink)
The acetic acid-containing food or drink preferably contains 0.01% by mass or more of acetic acid. When acetic acid-containing foods and drinks contain 0.01% by mass or more of acetic acid, they often have acetic acid-derived acidity, and high-pressure treatment can suppress acetic acid-derived acidity in acetic acid-containing foods and drinks. ..

Examples of acetic acid-containing foods and drinks include acetic acid-containing seasonings, prepared foods containing ingredients and acetic acid-containing seasonings, vinegar, cooked rice, simmered dishes, stir-fried dishes, soups, and beverages. The acetic acid-containing seasonings, ingredients, and vinegar will be described in detail below.

(Acetic acid-containing seasoning)
The acetic acid-containing seasoning contains at least acetic acid, and may further contain water, egg yolk, edible oil and fat, and other raw materials. When the acetic acid-containing seasoning contains edible oils and fats, it may be in an emulsified form or in a separated form. When emulsified, the acetic acid-containing seasoning may have an oil-in-water (O / W-type) emulsion or a W / O / W-type composite emulsion, and may be an oil-in-water (O / W-type) emulsion. The configuration is more preferred. The acetic acid-containing seasoning can be a so-called non-oil type seasoning when it does not contain edible oils and fats. Among these acetic acid-containing seasonings, an emulsified oil-in-water (O / W type) emulsion is preferable.

The acetic acid-containing seasoning may be a non-oil liquid seasoning. The non-oil liquid seasoning refers to a liquid seasoning that does not use edible fats and oils and has a lipid content of less than 3% by mass. Non-oil liquid seasonings include, for example, dressings, sauces, sauces, and other similar foods.

The water content of the acetic acid-containing seasoning is not particularly limited and can be appropriately set according to the content of other components. The water content of the acetic acid-containing seasoning is, for example, preferably 5% by mass or more, more preferably 10% by mass or more, preferably 90% by mass or less, and more preferably 80% by mass or less. ..

The pH of the acetic acid-containing seasoning is preferably 3.0 or more and 5.5 or less, more preferably 3.5 or more and 5.4 or less, and further preferably 4.0 or more and 5.3 or less. When the pH of the acetic acid-containing seasoning is within the above range, the flavor of the acetic acid-containing seasoning can be improved while controlling the generation of microorganisms in the acetic acid-containing seasoning to improve the storage stability. The pH value of the acetic acid-containing seasoning is a value measured using a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C.

(Acetic acid)
The content of acetic acid in the acetic acid-containing seasoning is preferably 0.05% by mass or more and 5.0% by mass or less, and more preferably 0.10% by mass or more and 4.0 with respect to the entire acetic acid-containing seasoning. It is 0% by mass or less, and more preferably 0.20% by mass or more and 3.00% by mass or less. When the content of acetic acid is within the above range, the acidity derived from acetic acid in acetic acid-containing foods and drinks can be suppressed by performing high-pressure treatment. In addition, the flavor of the acetic acid-containing seasoning can be improved while controlling the generation of microorganisms in the acetic acid-containing seasoning to improve the storage stability.

(Edible oils and fats)
The edible fats and oils to be blended in the acetic acid-containing seasoning are not particularly limited, and conventionally known edible fats and oils can be used. Specifically, as edible oils and fats, for example, rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, saflower oil, sesame oil, olive oil, flaxseed oil, rice oil, camellia oil, sesame oil, grape seed oil, Vegetable oils such as peanut oil, almond oil, avocado oil, fish oil, beef oil, pork oil, chicken oil, or chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, ester exchange oil, etc. It is possible to use oils and fats obtained by applying the above. Among these, it is preferable to use vegetable oils and fats, and it is more preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

The content of edible oils and fats in the acetic acid-containing seasoning is preferably 10% by mass or more and 90% by mass or less, more preferably 15% by mass or more and 85% by mass or less, and further, with respect to the total acetic acid-containing seasoning. It is preferably 30% by mass or more and 80% by mass or less. When the content of fats and oils in the acetic acid-containing seasoning is 50% by mass or more, the rich taste derived from the oil can be sufficiently felt.

(egg yolk)
The egg yolk to be blended in the acetic acid-containing seasoning may be any commercially available egg yolk, and examples thereof include raw egg yolk (liquid egg yolk) or raw egg yolk subjected to a predetermined treatment. Examples of predetermined treatments include addition of salt, sugar and the like, sterilization treatments such as pasteurization, freezing and thawing, drying and reconstitution with water, sugar removal treatments and the like. These treatments may be performed only by one type, or may be performed by combining two or more types. The liquid egg yolk refers to an egg yolk obtained by breaking an egg of a bird such as a chicken and separating the egg white, and includes a egg yolk that has been crushed and separated, refrigerated for a predetermined period of time, and thawed after freezing.

The content of egg yolk in the acetic acid-containing seasoning is preferably 0.5% by mass or more, more preferably 2% by mass or more, and further preferably 3 with respect to the total acetic acid-containing seasoning in terms of raw material. It is 5% by mass or more, preferably 15% by mass or less, more preferably 12% by mass or less, and further preferably 10% by mass or less. If the content of egg yolk in the acetic acid-containing seasoning is within the above numerical range, the richness derived from egg yolk can be sufficiently felt. In addition, the taste balance of the acetic acid-containing seasoning as a whole is excellent, and a good emulsified state can be maintained.

(Other raw materials)
In the acetic acid-containing seasoning of the present invention, in addition to the above-mentioned raw materials, various raw materials usually used for the acetic acid-containing seasoning can be appropriately selected and contained as long as the effects of the present invention are not impaired. For example, seasonings such as amino acids, salt, soy sauce, sugar, miso, glucose, water candy, dextrin, honey, spice extract, protein hydrolyzate, coloring agent and flavoring agent, lemon juice, sesame seeds, cheese, onion, peppers. , Chopped boiled eggs, parsley, kepper, chives, pickles such as cucumbers, xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, and thickeners such as Arabic gum, mustard, mustard powder, pepper, etc. Examples thereof include spices, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester and other emulsifiers, ascorbic acid, vitamin E and other antioxidants, and bacteriostatic agents.

(Manufacturing method of acetic acid-containing seasoning)
As a method for producing an acetic acid-containing seasoning, for example, at least acetic acid (vinegar), salt, a thickener, other raw materials and water are mixed and uniformly mixed with a mixer or the like to prepare an aqueous phase raw material mixed solution. .. Then, egg yolk is added to the aqueous phase raw material mixed solution and mixed uniformly with a homomixer or the like to obtain an aqueous phase. When the acetic acid-containing seasoning is a non-oil type that does not contain edible oils and fats, the obtained aqueous phase can be used as it is as the acetic acid-containing seasoning.

Subsequently, if necessary, edible oil and fat is gradually added to the aqueous phase obtained above to emulsify, and an acetic acid-containing seasoning in which the edible oil phase is emulsified and dispersed in the aqueous phase can be obtained. It is also possible to load edible oils and fats on the aqueous phase obtained above to obtain a separated acetic acid-containing seasoning.

(manufacturing device)
For the production of the acetic acid-containing seasoning of the present invention, an apparatus used for producing an ordinary acetic acid-containing seasoning can be used. Examples of such a device include a general stirrer, a stick mixer, a stand mixer, a homomixer, a homodisper, and the like. Examples of the stirring blade shape of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.

(Ingredients)
As the ingredients, either plant-based ingredients or animal-based ingredients can be used. Vegetable ingredients include radish, carrots, beef kelp, shimeji mushrooms, cabbage, white vegetables, celery, asparagus, spinach, Japanese mustard spinach, green sardines, tomatoes and other vegetables, potatoes, Satsuma potatoes, satoimo and other potatoes, soybeans and red beans. , Beans such as silkworm beans and pea beans, grains such as rice, wheat, rice cake and millet, fruits such as apples, peaches and pineapples, mushrooms such as shiitake mushrooms, shimeji mushrooms, Japanese mustard spinach, Japanese mustard spinach, Japanese mustard spinach, young cloth, kelp, hijiki, etc. Seaweed and the like can be mentioned. In addition, as animal ingredients, beef, pork, pork, sheep meat, horse meat, venison, ingot meat, goat meat, rabbit meat, whale meat, meat such as their internal organs, and meat such as sardines, ayu, eel, and eel. , Fish such as salmon, mackerel, and salmon, shellfish such as salmon, oyster, scallop, and venison, and seafood such as shrimp, crab, squid, octopus, and catfish. Further, it may be an egg product such as a boiled egg, omelet, omelet, a kneaded product such as kamaboko, a livestock meat product such as ham or sausage, or a processed food such as noodles or pickles. It is not limited to these as long as it is an edible food manufacturing raw material or raw material. Only one kind of these ingredients may be used, or two or more kinds of these ingredients may be mixed and used. Among these ingredients, it is preferable to use plant-based ingredients whose physical properties such as hardness do not easily change due to high-pressure treatment.

These ingredients may be used in a raw state, or may be boiled, boiled, baked, steamed, fried or otherwise heated and cooked. Further, as these ingredients, those which have been frozen or frozen / thawed can also be used. Further, the shape of these ingredients may be either a lump or a bite size, and the size of the ingredients can be appropriately selected.

(Side dish)
The prepared food contains acetic acid, and the content of acetic acid is preferably 0.01% by mass or more and 0.5% by mass or less, and more preferably 0.02% by mass or more and 0.4 by mass or more, based on the whole prepared food. It is 0% by mass or less, and more preferably 0.03% by mass or more and 0.3% by mass or less. If the content of acetic acid in the prepared food is within the above range, the acidity derived from acetic acid in the prepared food can be suppressed by performing the high pressure treatment. In addition, the flavor of the prepared food can be improved while controlling the generation of microorganisms in the prepared food to improve the storage stability.

The pH of the prepared food can be appropriately adjusted according to the type of ingredients, for example, 3.0 or more and 6.0 or less, and the lower limit is 3.8 or more and 4.0 or more, or 4.3 or more. The upper limit value may be 5.8 or less, 5.7 or less, or 5.5 or less. When the pH of the acetic acid-containing seasoning is within the above range, the flavor of the acetic acid-containing seasoning can be improved while controlling the generation of microorganisms in the acetic acid-containing seasoning to improve the storage stability. The pH value of the prepared food is determined by crushing and mixing the prepared food with a mixer to make it uniform, and then using a pH meter (table-top type manufactured by HORIBA, Ltd.) under the conditions of 1 atm and a product temperature of 20 ° C. It is a value measured using a pH meter F-72).

As the acetic acid-containing seasoning to be mixed with the ingredients, an emulsified liquid seasoning is preferable, and a mayonnaise-like seasoning is more preferable. Examples of the mayonnaise-like seasoning include mayonnaise and dressings. According to the Japanese Agricultural Standard (JAS), dressings with a viscosity of 30 Pa · s or more are called semi-solid dressings. Among them, mayonnaise is made by using a predetermined raw material such as egg yolk and having a water content of 30% by mass or less and a fat content of 65% by mass or more. The mayonnaise-like seasoning in the present invention also includes a similar product group having properties similar to those of mayonnaise defined by JAS but whose component composition does not match JAS.

The side dish ingredients are not particularly limited as long as they use the above-mentioned ingredients, but those using plant-based ingredients whose physical properties such as hardness do not easily change due to high-pressure treatment are preferable. As the side dish, for example, a vegetable salad is preferable, and a potato salad is more preferable.

(Vinegar)
Vinegar means vinegar specified in the vinegar quality labeling standard (Consumer Affairs Agency Notification No. 8 of August 31, 2011). The acetic acid content in vinegar is preferably 0.3% by mass or more and 20% by mass or less, more preferably 0.5% by mass or more and 18% by mass or less, and further preferably 1% by mass or more and 15% by mass or less. is there.

In addition to acetic acid, vinegar may contain conventionally known vinegar components. For example, vinegar can be obtained by acetic acid fermentation using one or more grains selected from barley, millet, millet, Japanese millet, red beans, and rice as raw materials for vinegar. In addition, other grain raw materials, apples, grapes, vegetables, and other agricultural products can be used in combination. Vinegar may contain components derived from these raw materials.

The pH of vinegar is preferably 2.0 or more and 4.0 or less, more preferably 2.1 or more and 3.8 or less, and further preferably 2.3 or more and 3.5 or less. When the pH of the vinegar is within the above range, the flavor of the vinegar can be improved while controlling the generation of microorganisms in the vinegar to improve the storage stability. The pH value of vinegar is a value measured using a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C.

As a method of acetic acid fermentation, a conventional acetic acid fermentation treatment method can be used, and examples thereof include a static fermentation method and an aeration fermentation method (deep fermentation method).
As the acetic acid bacterium used for acetic acid fermentation, a known acetic acid bacterium can be used. For example, acetobacter belonging to the genus Acetobacter is preferable, and Acetobacter pasteurianus, Acetobacter acetylian and the like are preferable. In the acetic acid fermentation step, alcohol may be separately added to proceed with the acetic acid fermentation.

(Vinegar-containing beverage)
The acetic acid content in the vinegar-containing beverage is preferably 0.3% by mass or more and 5% by mass or less, more preferably 0.5% by mass or more and 4% by mass or less, and further preferably 1% by mass or more and 3% by mass or less. It is as follows.
The pH of the vinegar-containing beverage is preferably 2.0 or more and 4.5 or less, more preferably 2.3 or more and 4.0 or less, and further preferably 2.5 or more and 3.5 or less. When the pH of the vinegar-containing beverage is within the above range, the flavor of the vinegar can be improved while controlling the generation of microorganisms in the vinegar to improve the storage stability. The pH value of vinegar is a value measured using a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C.

<Manufacturing method of acetic acid-containing food and drink>
The method for producing an acetic acid-containing food or drink according to the present invention includes a step of mixing the ingredients with the acetic acid-containing seasoning or vinegar that has been subjected to the above-mentioned high-pressure treatment. By using an acetic acid-containing seasoning or vinegar that suppresses the sourness derived from acetic acid, an acetic acid-containing food or drink that suppresses the sourness derived from acetic acid can be obtained.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.

[Test Example 1]
<Preparation of acetic acid-containing seasonings A to C>
Acetic acid-containing seasonings A to C were prepared according to the blending ratios shown in Table 1. Specifically, first, vinegar, egg yolk, salt, dextrin, and fresh water were uniformly mixed using a mixer to prepare an aqueous phase. Next, edible vegetable oils and fats were gradually added and emulsified while stirring the aqueous phase with a mixer, and then emulsified with a colloid mill to prepare acetic acid-containing seasonings A to C.

<High-pressure treatment of acetic acid-containing seasonings A to C>
The acetic acid-containing seasonings A to C produced above were subjected to high-pressure treatment under the conditions A to H shown in Table 2 in water at 0 to 30 ° C. as a pressure medium, respectively. With respect to the obtained acetic acid-containing seasonings A to C, before and after the high-pressure treatment, when the temperature was 1 atm and the product temperature was 20 ° C., a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) was used. When the pH was measured, the pH was 3.0 to 5.3. The pH of each acetic acid-containing seasoning did not change before and after the high-pressure treatment.

<Sensory evaluation of acetic acid-containing seasonings A to C>
The acetic acid-containing seasonings A to C, which had been subjected to the high-pressure treatment under the above conditions A to H, were subjected to a sensory evaluation of the effect of suppressing the sourness derived from acetic acid by the following criteria by a trained panel. The evaluation results are shown in Table 3. The following evaluation can be said to be a good result if the evaluation is 2 points or more.
[Evaluation criteria for sourness derived from acetic acid]
3: Compared with the one before the high pressure treatment, the acidity derived from acetic acid was sufficiently suppressed, which was very favorable.
2: Compared with the one before the high pressure treatment, the acidity derived from acetic acid was slightly suppressed, which was preferable.
1: Compared with the one before the high pressure treatment, the acidity derived from acetic acid was not sufficiently suppressed, which was not preferable.

[Test Example 2]
<Treatment of vegetable ingredients>
The peeled and sprouted potatoes were steamed at 100 ° C. for 60 minutes. The steamed potato was crushed by pressing it against a mesh having an opening of 20 mm to obtain a crushed product having a size of about 1 to 2 cm. In addition, onions sliced to about 2 mm were heated in boiling water for 1 minute, and chopped carrots were heated in boiling water for 2 minutes, then put up in a colander, exposed to running water, and then drained. Furthermore, the cucumber was sliced, exposed to running water, and then drained.

<Manufacturing of potato salad A to D>
Potato salads A to D were produced by adding seasonings A to C before high-pressure treatment to vegetable ingredients according to the blending ratios shown in Table 4, and sealed in a container.

<High-pressure treatment of potato salad A to D>
The potato salads A to D produced above were subjected to high pressure treatment under the conditions A to H shown in Table 2 in water at 20 to 30 ° C. as a pressure medium, respectively. The pH of the obtained potato salads A to D was adjusted using a pH meter (table-top pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C before and after high-pressure treatment. As a result of measurement, the pH was 4.3 to 5.8. The pH of each potato salad did not change before and after the high-pressure treatment.

<Sensory evaluation of potato salad A to D>
For potato salads A to D that had been subjected to high-pressure treatment under the above conditions A to H, the effect of suppressing acidity derived from acetic acid was determined by a trained panel based on the same criteria as <sensory evaluation of acetic acid-containing seasonings A to C>. A sensory evaluation was performed. The evaluation results are shown in Table 5.

[Test Example 3]
With the potato salad A of Test Example 2 except that the seasoning B subjected to the high pressure treatment of the conditions C to H obtained in the above Test Example 1 was used instead of the seasoning B before the high pressure treatment. Potato salads were produced in the same manner. Each of the potato salads produced was favorable because the acidity derived from acetic acid was suppressed.

[Test Example 4]
<Preparation of acetic acid-containing seasonings D to F>
Acetic acid-containing seasonings D to F were prepared according to the blending ratios shown in Table 6. Specifically, concentrated soy sauce, granulated sugar, vinegar, modified starch, and fresh water were uniformly mixed using a mixer to prepare acetic acid-containing seasonings D to F.

<High-pressure treatment of acetic acid-containing seasonings D to F>
The acetic acid-containing seasonings D to F produced above were subjected to high-pressure treatment under the conditions A to H shown in Table 2 in water at 20 to 30 ° C. as a pressure medium, respectively. The pH of the obtained acetic acid-containing seasonings D to F was measured before and after the high-pressure treatment in the same manner as in <High-pressure treatment of acetic acid-containing seasonings A to C>, and the pH was 3.0 to 5. It was 3.3. The pH of each acetic acid-containing seasoning did not change before and after the high-pressure treatment.

<Sensory evaluation of acetic acid-containing seasonings D to F>
For acetic acid-containing seasonings D to F subjected to high-pressure treatment under the above conditions A to H, the effect of suppressing acidity derived from acetic acid was obtained by a trained panel in the same manner as <sensory evaluation of acetic acid-containing seasonings A to C>. Sensory evaluation was performed based on the criteria. The evaluation results are shown in Table 7.

<Treatment of vegetable ingredients>
Onions sliced to about 2 mm and green peppers diced into squares were heated in boiling water for 2 minutes, and chopped carrots were heated in boiling water for 3 minutes, then exposed to running water and then drained.

<Treatment of animal ingredients>
Pork thighs were diced to a side of about 2 to 3 cm, sprinkled with potato starch on the surface, and fried in oil.

<Manufacturing of vinegared pigs A to C>
According to the blending ratios shown in Table 8, sweet and sour pork A to C are produced by adding acetic acid-containing seasonings D to F before high-pressure treatment to vegetable ingredients and animal ingredients, and put them in a container. Sealed.

<High-pressure treatment of sweet and sour pork A to C>
The sweet and sour pork A to C produced above were subjected to high pressure treatment under the conditions A to H shown in Table 2 in water at 20 to 30 ° C. as a pressure medium, respectively. The pH of the obtained sweet and sour pork A to C was measured before and after the high-pressure treatment in the same manner as in <High-pressure treatment of potato salads A to D>, and the pH was 3.0 to 5.0. The pH of each sweet and sour pork did not change before and after the high-pressure treatment.

<Sweet and sour pork A to C sensory evaluation>
For sweet and sour pork A to C that had been subjected to high-pressure treatment under the above conditions A to H, the effect of suppressing acidity derived from acetic acid was evaluated by a trained panel based on the same criteria as <sensory evaluation of acetic acid-containing seasonings A to C>. Evaluation was performed. The evaluation results are shown in Table 9.

[Test Example 5]
<Preparation of vinegar A to C>
Vinegars A to C adjusted to the acetic acid content shown in Table 10 were prepared.

<High-pressure treatment of vinegar A to C>
The vinegars A to C produced above were subjected to high pressure treatment under the conditions A to H shown in Table 2 in water at 20 to 30 ° C. as a pressure medium, respectively. The pH of the obtained vinegars A to C was measured using a pH meter (table-top pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C before and after high-pressure treatment. As a result, the pH was 2.3 to 3.5. The pH of each vinegar did not change before and after the high-pressure treatment.

<Sensory evaluation of vinegar A to C>
For vinegars A to C that have been subjected to high-pressure treatment under the above conditions A to H, the effect of suppressing acidity derived from acetic acid is sensorized by the same criteria as <sensory evaluation of acetic acid-containing seasonings A to C> by a trained panel. Evaluation was performed. The evaluation results are shown in Table 11.

Claims (6)

A method of suppressing the sourness of acetic acid-containing foods and drinks.
The acetic acid-containing food and drink is a prepared food prepared by mixing ingredients and an acetic acid-containing seasoning containing 0.05% by mass or more and 5.0% by mass or less of acetic acid.
The acetate-containing food or beverage, in a sealed state, the high-pressure treatment of more than 450MPa and facilities for more than one minute, and wherein the suppressing sourness, suppression methods. The acetic acid-containing food or drink contains 0.01% by mass or more of acetic acid.
The suppression method according to claim 1. The acetic acid-containing seasoning is an emulsified liquid seasoning or a non-oil liquid seasoning.
The suppression method according to claim 1 or 2 . A method for producing acetic acid-containing foods and drinks.
Ingredients (excluding garlic) are mixed with acetic acid-containing seasonings or vinegar to obtain acetic acid-containing foods and drinks.
The obtained acetic acid-containing food or drink is subjected to a high-pressure treatment of 450 MPa or more for 1 minute or more in a sealed state.
A method for producing acetic acid-containing foods and drinks. A method for producing acetic acid-containing foods and drinks.
An acetic acid-containing seasoning containing 0.05% by mass or more and 5.0% by mass or less of acetic acid is subjected to a high-pressure treatment of 450 MPa or more for 1 minute or more in a sealed state.
And ingredients, by mixing the acid-containing condiment which has been subjected to the high-pressure process, characterized in that to obtain acetic acid containing food products,
A method for producing acetic acid-containing foods and drinks. The acetic acid-containing food or drink is a potato salad or a vinegared pork.
The method for producing an acetic acid-containing food or drink according to claim 4 or 5 .