JP6936455B1 - Acetic acid-containing food and drink - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acetic acid-containing food or drink in which an acetic acid odor, a pungent odor and a stuffy odor are suppressed. SOLUTION: Acetic acid is contained in an amount of 0.02 w / v% or more, (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, and (A5 component). An acetic acid-containing food or drink containing at least one aroma component selected from the group consisting of ethyl isobutyrate. [Selection diagram] None

Description

The present invention relates to acetic acid-containing foods and drinks and the like.

Acetic acid is used in various foods as a seasoning component and with the expectation of its bacteriostatic action. Further, in recent years, along with increasing health consciousness, it has become widespread to actively ingest acetic acid as a beverage in anticipation of various useful actions such as obesity improving action, blood pressure suppressing action, and blood glucose level rising suppressing action.

However, acetic acid-containing foods and drinks include acid odors (acetic acid odors) derived from acetic acid (especially brewed vinegar), pungent odors (semedyne and thinner-like odors), and stuffy odors (smell of wet feet and socks taken off). ) May be felt, which can interfere with the intake of acetic acid-containing foods and drinks. In particular, when the above-mentioned useful effects are expected, it is important to take acetic acid-containing foods and drinks on a daily basis, and therefore, solving this problem is particularly important.

In Patent Document 1, a simple and general method of adding hexanal to a food or drink containing acetic acid so that the mass ratio of acetic acid and hexanal is within a specific range has an adverse effect on the taste of food. A method for reducing the acetic acid odor of acetic acid-containing foods and drinks without exerting any effect has been proposed. However, measures against pungent odor and stuffy odor are not described.

Japanese Unexamined Patent Publication No. 2010-124696

Addition of an appropriate amount of juice may alleviate acetic acid odor, pungent odor, and stuffy odor. In addition, the addition of fruit juice can be expected to impart or enhance the fruit juice sensation (fruit odor, fresh scent, and sweet scent). However, in the presence of acetic acid, the addition of fruit juice does not give a sufficient feeling of fruit juice.

An object of the present invention is to provide an acetic acid-containing food or drink in which an acetic acid odor, a pungent odor, and a stuffy odor are suppressed. Further, preferably, it is an object of the present invention to provide an acetic acid-containing food or drink containing fruit juice in which the acetic acid odor, the pungent odor, and the stuffy odor are suppressed and the fruit juice feeling is improved.

As a result of diligent research in view of the above problems, the present inventor contains 0.02 w / v% or more of acetic acid, (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, It has been found that an acetic acid-containing food or drink containing at least one aroma component selected from the group consisting of methyl acetate (A4 component) and ethyl isobutyrate (A5 component) can solve the above problems. The present inventor has completed the present invention as a result of further research based on this finding. That is, the present invention includes the following aspects.
Item 1. Contains 0.02w / v% or more of acetic acid,
(A1 component) Propyl acetate,
(A2 component) 2-methylbutyrate ethyl,
(A3 component) Hexyl acetate,
An acetic acid-containing food or drink containing at least one aroma component selected from the group consisting of (A4 component) methyl acetate and (A5 component) ethyl isobutyrate.
Item 2. Item 2. The acetic acid-containing food or drink according to Item 1, wherein the total content of the aroma components is 0.005 ppb or more.
Item 3. (Requirement 1a) The content of the A1 component is 0.05 to 20000 ppb.
(Requirement 2a) The content of the A2 component is 0.01 to 50000 ppb.
(Requirement 3a) The content of the A3 component is 0.01 to 50000 ppb.
(Requirement 4a) Satisfy at least one requirement selected from the group consisting of the content of the A4 component of 0.1 to 20000 ppb and (Requirement 5a) the content of the A5 component of 0.01 to 20000 ppb. , The acetic acid-containing food or drink according to Item 1 or 2.
Item 4. (Requirement 1b) The ratio of the concentration value (ppb) of the A1 component to the acetic acid concentration value (w / v%) (concentration value of the A1 component (ppb) / acetic acid concentration value (w / v%)) is 0.12 to 20000. That there,
(Requirement 2b) The ratio of the concentration value (ppb) of the A2 component to the acetic acid concentration value (w / v%) (A2 component concentration value (ppb) / acetic acid concentration value (w / v%)) is 0.03 to 50000. That there,
(Requirement 3b) The ratio of the concentration value (ppb) of the A3 component to the acetic acid concentration value (w / v%) (A3 component concentration value (ppb) / acetic acid concentration value (w / v%)) is 0.03 to 50000. That there,
(Requirement 4b) The ratio of the concentration value (ppb) of the A4 component to the acetic acid concentration value (w / v%) (A4 component concentration value (ppb) / acetic acid concentration value (w / v%)) is 0.3 to 20000. There is, and (requirement 5b) the ratio of the concentration value (ppb) of the A5 component to the acetic acid concentration value (w / v%) (concentration value of A5 component (ppb) / acetic acid concentration value (w / v%)) Item 2. The acetic acid-containing food or drink according to any one of Items 1 to 3, which satisfies at least one requirement selected from the group consisting of 0.03 to 20000.
Item 5. Item 2. The acetic acid-containing food or drink according to any one of Items 1 to 4, which contains at least one aroma component selected from the group consisting of the A4 component and the A5 component.
Item 6. Item 3 or 4, which satisfies at least one requirement selected from the group consisting of the requirement 4a and the above-mentioned requirement 5a, and / or at least one kind of requirement selected from the group consisting of the said requirement 4b and the said requirement 5b. The acetic acid-containing food and drink described.
Item 7. Item 4. The acetic acid-containing food or drink according to any one of Items 1 to 6, which contains fruit juice.
Item 8. Item 5. The acetic acid-containing food or drink according to Item 5 or 6, which contains fruit juice.
Item 9. Item 2. The acetic acid-containing food or drink according to Item 7 or 8, wherein the fruit juice content (in terms of straight juice) is 0.1% by mass or more and 700% by mass or less.
Item 10. At least one selected from the group consisting of apple juice, blueberry juice, citrus juice, strawberry juice, pomegranate juice, grape juice, peach juice, horse juice, mango juice, pineapple juice, banana juice, and lychee juice. The acetic acid-containing food or drink according to any one of Items 7 to 9.
Item 11. Item 2. 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 the beverage.
Item 12. Mix acetic acid so that the content is 0.02 w / v% or more, and (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, And (A5 component) at least one selected from the group consisting of acetic acid odor, pungent odor, and stuffy odor, including blending at least one aroma component selected from the group consisting of ethyl isobutyrate. Method for producing acetic acid-containing foods and drinks.
Item 13. At least one aroma selected from the group consisting of (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, and (A5 component) ethyl isobutyrate. A method for suppressing at least one selected from the group consisting of acetic acid odor, pungent odor, and stuffy odor of acetic acid-containing foods and drinks, which comprises blending ingredients.
Item 14. At least one aroma selected from the group consisting of (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, and (A5 component) ethyl isobutyrate. At least one inhibitor selected from the group consisting of acetic acid odor, pungent odor, and stuffy odor of acetic acid-containing foods and drinks containing an ingredient.

According to the present invention, it is possible to provide an acetic acid-containing food or drink in which an acetic acid odor, a pungent odor, and a stuffy odor are suppressed. Further, according to one aspect of the present invention (a mode in which fruit juice is used), it is also possible to provide an acetic acid-containing food or drink containing fruit juice in which the acetic acid odor, the pungent odor, and the stuffy odor are suppressed and the fruit juice feeling is improved. be.

In the present specification, the expressions "contains" and "contains" include the concepts of "contains", "contains", "substantially consists" and "consists of only".

In the present specification, the expression "and (and) / or (or)" includes both "and (and)" and "or (or)". For example, "a and / or b" includes the meanings of a and b and both a and b, and indicates three of a alone, b alone, and both a and b.

In the present specification, the A1 component, the A2 component, the A3 component, the A4 component, and the A5 component may be collectively referred to as "the aroma component of the present invention".

In one aspect of the present invention, acetic acid is contained in an amount of 0.02 w / v% or more, and (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, And (A5 component) Acetic acid-containing foods and drinks containing at least one aroma component selected from the group consisting of ethyl isobutyrate (in the present specification, it may be referred to as "acetic acid-containing foods and drinks of the present invention". ). This will be described below.

The 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 component in the acetic acid-containing food or drink of the present invention is when the blending amount of the component is clear (for example, when the acetic acid-containing food or drink is obtained by mixing the purified components, etc.) ) Can be calculated from the blending amount and the volume of the acetic acid-containing food or drink, and when the blending amount of the component is unknown, it can be calculated according to or according to the method described in Test Example 2 described later. In addition, "ppm" and "ppb" in this specification are both mass concentration (w / w).

Acetic acid food or drink of the present invention contain acetic acid, the acetic acid, acetate molecule (CH ₃ COOH) and acetate ion (CH ₃ COO ^-) refers to the content of acetic acid and the concentration of the sum of these say. The content of acetic acid in the acetic acid-containing food or drink of the present invention is not particularly limited as long as it is 0.02 w / v% or more. When the content is at this level, and when the concentration is at least the following preferable lower limit value, the discomfort of the acetic acid odor becomes greater, that is, the need for the acetic acid odor suppressing technique of the present invention becomes higher. The content is suitable for eating (particularly drinking) as it is, from the viewpoint of being suitable for preparing foods and drinks to be eaten (particularly, suitable for eating (particularly drinking) as it is). From the viewpoint of It is ~ 5w / v%, particularly preferably 0.02 ~ 4w / v%. The origin of acetic acid in the acetic acid-containing food and drink of the present invention is not particularly limited as long as it is suitable for the food and drink. Acetic acid contained), or the origin of seasonings, food raw materials, etc. to be blended in foods and drinks (acetic acid in acetic acid-containing foods and drinks of the present invention is acetic acid contained in seasonings, food raw materials, etc.). You can also.

The acetic acid-containing food or drink of the present invention may contain isovaleric acid as one of the stuffy odor sources together with acetic acid. Isovaleric acid is a component that causes the odor of wet feet and socks that have been taken off. A saccharified solution of sugars and starch is alcohol-fermented with yeast and then acetic acid-fermented with acetic acid bacteria. It is an ingredient characteristically contained in vinegar. Isovaleric acid is not limited to the brewed vinegar, but is also a component contained in many foods such as cheese and natto. The content of isovaleric acid in the acetic acid-containing food or drink of the present invention is preferable from the viewpoint that the stuffy odor derived from isovaleric acid becomes larger, that is, the necessity of the stuffy odor suppressing technique of the present invention becomes higher. Is 0.1 ppm or more, more preferably 0.3 ppm or more, still more preferably 1.0 ppm or more, still more preferably 3.0 ppm or more. The upper limit of the content is not particularly limited, and is, for example, 3000 ppm, 1000 ppm, 500 ppm, 300 ppm, 200 ppm, 100 ppm, and 50 ppm.

A1 component (propyl acetate, n-Propyl acetate (CAS registration number: 109-60-4)) is an aroma component, and the aroma characteristics on the aroma component database (Aroma Office Ver.7.0 manufactured by Nishikawa Measurement Co., Ltd.) are as follows. The streets are: sour, alcoholic, floral. The A1 component can suppress acetic acid odor, pungent odor, and stuffy odor, and can also improve the feeling of fruit juice when fruit juice is blended in the presence of acetic acid. Furthermore, by adjusting the content of the A1 component, these suppressing effects can be further (in some cases, remarkably) improved. When the acetic acid-containing food or drink of the present invention contains an A1 component, the origin of the A1 component is not particularly limited as long as it is suitable for the food or drink, and for example, it is derived from a preparation such as an added flavor (in the present invention). The A1 component of the acetic acid-containing food or drink can be the A1 component contained in the preparation), or the origin of the seasoning, food raw material, etc. to be blended in the food or drink (the A component of the acetic acid-containing food or drink of the present invention is seasoned). It can also be an A1 component contained in foods, food ingredients, etc.).

When the acetic acid-containing food or drink of the present invention contains an A1 component, the content of the A1 component in the acetic acid-containing food or drink of the present invention is an acetic acid odor, a pungent odor, and an acetic acid odor, alone or in combination with other aroma components of the present invention. There is no particular limitation as long as the effect of suppressing stuffy odor is exhibited. The content of the A1 component is, for example, 0.005 ppb or more. The content is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and acetic acid odor while retaining the refreshing scent of acetic acid. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., preferably 0.03 to 20000 ppb, more preferably 0.05 to 20000 ppb, still more preferably 0.1 to 20000 ppb, still more preferably 0.2 to 20000 ppb, still more preferable. Is 0.3 to 20000 ppb, particularly preferably 0.5 to 20000 ppb, particularly more preferably 1 to 20000 ppb, and particularly preferably 1 to 10000 ppb. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. The upper or lower limit of the content can be a lower value or a higher value from the above range, and these values may be, for example, 3 ppb, 10 ppb, 30 ppb, 100 ppb, 300 ppb, 1000 ppb, 3000 ppb, or 5000 ppb. can. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above-mentioned content ranges as requirement 1a.

When the acetic acid-containing food or drink of the present invention contains an A1 component, the ratio of the concentration value (ppb) of the A1 component to the acetic acid concentration value (w / v%) (= the numerical value of the concentration of the A1 component when the unit is ppb). Is divided by the numerical value of the acetic acid concentration when the unit is w / v% (concentration value of A1 component (ppb) / acetic acid concentration value (w / v%))) is acetic acid odor, pungent odor. And, as long as the effect of suppressing the stuffy odor is exhibited, there is no particular limitation. The ratio is, for example, 0.02 or more. The ratio is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and while retaining the refreshing scent of acetic acid, the acetic acid odor. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., it is preferably 0.1 to 20000, more preferably 0.12 to 20000, still more preferably 0.15 to 20000, still more preferably 0.2 to 20000, and particularly preferably 0.2. It is ~ 15000, particularly preferably 0.2 ~ 10000. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. The upper or lower limit of the content can be lower or higher than the above range, and these values are, for example, 0.3, 1, 3, 10, 30, 100, 300, 1000, 3000, or 5000. Can be. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above ratio ranges as requirement 1b.

A2 component (ethyl 2-methylbutanoic acid, 2-methyl-, ethyl ester (CAS registration number: 7452-79-1)) is an aroma component, and the aroma component database (Aroma Office Ver.7.0 Nishikawa Measurement Co., Ltd.) The above aroma characteristics are as follows: green, floral, sweet. The A2 component can suppress acetic acid odor, pungent odor, and stuffy odor, and can also improve the feeling of fruit juice when fruit juice is blended in the presence of acetic acid. Furthermore, by adjusting the content of the A2 component, these suppressing effects can be further (in some cases, remarkably) improved. When the acetic acid-containing food or drink of the present invention contains an A2 component, the origin of the A2 component is not particularly limited as long as it is suitable for the food or drink, and for example, it is derived from a preparation such as an added flavor (in the present invention). The A2 component of the acetic acid-containing food or drink can be the A2 component contained in the preparation), or the origin of the seasoning, food raw material, etc. to be blended in the food or drink (the A component of the acetic acid-containing food or drink of the present invention is seasoned). It can also be an A2 component contained in foods, food ingredients, etc.).

When the acetic acid-containing food or drink of the present invention contains an A2 component, the content of the A2 component in the acetic acid-containing food or drink of the present invention is an acetic acid odor, a pungent odor, and an acetic acid odor, alone or in combination with other aroma components of the present invention. There is no particular limitation as long as the effect of suppressing stuffy odor is exhibited. The content of the A2 component is, for example, 0.005 ppb or more. The content is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and acetic acid odor while retaining the refreshing scent of acetic acid. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., preferably 0.005 to 50000 ppb, more preferably 0.01 to 50000 ppb, further preferably 0.02 to 50000 ppb, still more preferably 0.05 to 50000 ppb, and particularly preferably. It is 0.1 to 50000 ppb, more preferably 0.2 to 50000 ppb, particularly more preferably 0.5 to 50000 ppb, and particularly preferably 0.5 to 30000 ppb. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. 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, 1 ppb, 3 ppb, 10 ppb, 30 ppb, 100 ppb, 300 ppb, 1000 ppb, 3000 ppb, 5000 ppb, 10000 ppb, It can be 15000 ppb, 20000 ppb, or 25000 ppb. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above-mentioned content ranges as requirement 2a.

When the acetic acid-containing food or drink of the present invention contains an A2 component, the ratio of the concentration value (ppb) of the A2 component to the acetic acid concentration value (w / v%) (= the numerical value of the concentration of the A2 component when the unit is ppb). Is divided by the numerical value of the acetic acid concentration when the unit is w / v% (concentration value of A2 component (ppb) / acetic acid concentration value (w / v%))) is acetic acid odor, pungent odor. And, as long as the effect of suppressing the stuffy odor is exhibited, there is no particular limitation. The ratio is, for example, 0.02 or more. The ratio is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and while retaining the refreshing scent of acetic acid, the acetic acid odor. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., it is preferably 0.02 to 50,000, more preferably 0.03 to 50,000, still more preferably 0.05 to 50,000, still more preferably 0.1 to 40,000, and particularly preferably 0.1. ~ 30,000. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. The upper or lower limit of the content can be lower or higher than the above range, and these values are, for example, 0.3, 1, 3, 10, 30, 100, 300, 1000, 3000, 5000, It can be 10000, 15000, 20000, or 25000. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above ratio ranges as requirement 2b.

A3 component (hexyl acetate, Acetic acid, hexyl ester (CAS registration number: 142-92-7)) is an aroma component, and the aroma characteristics on the aroma component database (Aroma Office Ver.7.0 manufactured by Nishikawa Measurement Co., Ltd.) are The following are: greasy, grassy, herbs. The A3 component can suppress acetic acid odor, pungent odor, and stuffy odor, and can also improve the feeling of fruit juice when fruit juice is blended in the presence of acetic acid. Furthermore, by adjusting the content of the A3 component, these suppressing effects can be further (in some cases, remarkably) improved. When the acetic acid-containing food or drink of the present invention contains an A3 component, the origin of the A3 component is not particularly limited as long as it is suitable for the food or drink, and for example, it is derived from a preparation such as an added flavor (in the present invention). The A3 component of the acetic acid-containing food or drink can be the A3 component contained in the preparation), or the origin of the seasoning, food raw material, etc. to be blended in the food or drink (the A component of the acetic acid-containing food or drink of the present invention is seasoned). It can also be an A3 component contained in foods, food ingredients, etc.).

When the acetic acid-containing food or drink of the present invention contains an A3 component, the content of the A3 component in the acetic acid-containing food or drink of the present invention may be an acetic acid odor, a pungent odor, and an acetic acid odor, alone or in combination with other aroma components of the present invention. There is no particular limitation as long as the effect of suppressing stuffy odor is exhibited. The content of the A3 component is, for example, 0.005 ppb or more. The content is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and acetic acid odor while retaining the refreshing scent of acetic acid. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., preferably 0.005 to 50000 ppb, more preferably 0.01 to 50000 ppb, further preferably 0.02 to 50000 ppb, still more preferably 0.05 to 50000 ppb, and particularly preferably. It is 0.1 to 50000 ppb, more preferably 0.2 to 50000 ppb, particularly more preferably 0.5 to 50000 ppb, and particularly preferably 0.5 to 30000 ppb. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. 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, 1 ppb, 3 ppb, 10 ppb, 30 ppb, 100 ppb, 300 ppb, 1000 ppb, 3000 ppb, 5000 ppb, 10000 ppb, It can be 15000 ppb, 20000 ppb, or 25000 ppb. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above-mentioned content ranges as requirement 3a.

When the acetic acid-containing food or drink of the present invention contains an A3 component, the ratio of the concentration value (ppb) of the A3 component to the acetic acid concentration value (w / v%) (= the numerical value of the concentration of the A3 component when the unit is ppb). Is divided by the numerical value of the acetic acid concentration when the unit is w / v% (concentration value of A3 component (ppb) / acetic acid concentration value (w / v%))) is acetic acid odor, pungent odor. And, as long as the effect of suppressing the stuffy odor is exhibited, there is no particular limitation. The ratio is, for example, 0.02 or more. The ratio is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and while retaining the refreshing scent of acetic acid, the acetic acid odor. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., it is preferably 0.02 to 50,000, more preferably 0.03 to 50,000, still more preferably 0.05 to 50,000, still more preferably 0.1 to 40,000, and particularly preferably 0.1. ~ 30,000. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. The upper or lower limit of the content can be lower or higher than the above range, and these values are, for example, 0.3, 1, 3, 10, 30, 100, 300, 1000, 3000, 5000, It can be 10000, 15000, 20000, or 25000. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above ratio ranges as requirement 3b.

A4 component (acetic acid, methyl ester (CAS registration number: 79-20-9)) is an aroma component, and the aroma characteristics on the aroma component database (Aroma Office Ver.7.0 manufactured by Nishikawa Measurement Co., Ltd.) are The following are: bitter, sweet, rum. The A4 component can suppress acetic acid odor, pungent odor, and stuffy odor, and can also improve the feeling of fruit juice when fruit juice is blended in the presence of acetic acid. Furthermore, by adjusting the content of the A4 component, these suppressing effects can be further (in some cases, remarkably) improved. The A4 component is superior to the A1 to A3 components, especially in the effect of improving the feeling of fruit juice. When the acetic acid-containing food or drink of the present invention contains an A4 component, the origin of the A4 component is not particularly limited as long as it is suitable for the food or drink, and for example, it is derived from a preparation such as an added flavor (in the present invention). The A4 component of the acetic acid-containing food or drink can be the A4 component contained in the preparation), or the origin of the seasoning, food raw material, etc. to be blended in the food or drink (the A component of the acetic acid-containing food or drink of the present invention is seasoned). It can also be an A4 component contained in foods, food ingredients, etc.).

When the acetic acid-containing food or drink of the present invention contains an A4 component, the content of the A4 component in the acetic acid-containing food or drink of the present invention may be an acetic acid odor, a pungent odor, and an acetic acid odor, alone or in combination with other aroma components of the present invention. There is no particular limitation as long as the effect of suppressing stuffy odor is exhibited. The content of the A4 component is, for example, 0.005 ppb or more. The content is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and acetic acid odor while retaining the refreshing scent of acetic acid. From the viewpoint of the effect of suppressing unpleasantness, pungent odor, stuffy odor, etc., preferably 0.05 to 20000 ppb, more preferably 0.1 to 20000 ppb, still more preferably 0.2 to 20000 ppb, still more preferably 0.5 to 20000 ppb, particularly preferably. It is 1 to 20000 ppb, more preferably 2 to 20000 ppb, particularly preferably 5 to 20000 ppb, and particularly preferably 5 to 10000 ppb. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. The upper or lower limit of the content can be a lower value or a higher value from the above range, and these values can be, for example, 10 ppb, 30 ppb, 100 ppb, 300 ppb, 1000 ppb, 3000 ppb, or 5000 ppb. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above-mentioned content ranges as requirement 4a.

When the acetic acid-containing food or drink of the present invention contains an A4 component, the ratio of the concentration value (ppb) of the A4 component to the acetic acid concentration value (w / v%) (= the numerical value of the concentration of the A4 component when the unit is ppb). Is divided by the numerical value of the acetic acid concentration when the unit is w / v% (concentration value of A4 component (ppb) / acetic acid concentration value (w / v%))) is acetic acid odor, pungent odor. And, as long as the effect of suppressing the stuffy odor is exhibited, there is no particular limitation. The ratio is, for example, 0.02 or more. The ratio is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and while retaining the refreshing scent of acetic acid, the acetic acid odor. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., it is preferably 0.2 to 20000, more preferably 0.3 to 20000, still more preferably 0.5 to 20000, still more preferably 0.6 to 20000, and particularly preferably 1. It is ~ 15000, particularly preferably 1 ~ 10000. In particular, the ratio is preferably 0.3 to 20000, more preferably 0.3 to 20000, from the viewpoint of suppressing the acetic acid odor, the pungent odor, and the stuffy odor, and the effect of improving the fruit juice feeling when the fruit juice is blended in the presence of acetic acid. It is 0.5 to 20000, more preferably 1 to 20000, even more preferably 2 to 20000, and particularly preferably 2.5 to 20000. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. 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, 3, 5, 10, 30, 100, 300, 1000, 3000, 5000, 10000, Or it can be 15000. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above ratio ranges as requirement 4b.

A5 component (ethyl isobutyric acid, Propanoic acid, 2-methyl-, ethyl ester (CAS registration number: 97-62-1)) is an aroma component, and the aroma component database (Aroma Office Ver.7.0 manufactured by Nishikawa Measurement Co., Ltd.) ) The above aroma characteristics are as follows: toast, butter, ester-like. The A5 component can suppress acetic acid odor, pungent odor, and stuffy odor, and can also improve the feeling of fruit juice when fruit juice is blended in the presence of acetic acid. Furthermore, by adjusting the content of the A5 component, these suppressing effects can be further (in some cases, remarkably) improved. The A5 component is superior to the A1 to A3 components, especially in the effect of improving the feeling of fruit juice. When the acetic acid-containing food or drink of the present invention contains an A5 component, the origin of the A5 component is not particularly limited as long as it is suitable for the food or drink, and for example, it is derived from a preparation such as an added flavor (in the present invention). The A5 component of the acetic acid-containing food or drink can be the A5 component contained in the preparation), or the origin of the seasoning, food raw material, etc. to be blended in the food or drink (the A component of the acetic acid-containing food or drink of the present invention is seasoned). It can also be an A5 component contained in foods, food ingredients, etc.).

When the acetic acid-containing food or drink of the present invention contains an A5 component, the content of the A5 component in the acetic acid-containing food or drink of the present invention is an acetic acid odor, a pungent odor, and an acetic acid odor, alone or in combination with other aroma components of the present invention. There is no particular limitation as long as the effect of suppressing stuffy odor is exhibited. The content of the A5 component is, for example, 0.005 ppb or more. The content is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and acetic acid odor while retaining the refreshing scent of acetic acid. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., preferably 0.005 to 20000 ppb, more preferably 0.01 to 20000 ppb, further preferably 0.02 to 20000 ppb, still more preferably 0.05 to 20000 ppb, and particularly preferably. It is 0.1 to 20000 ppb, more preferably 0.2 to 20000 ppb, particularly more preferably 0.5 to 20000 ppb, and particularly preferably 0.5 to 10000 ppb. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. 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, 1 ppb, 3 ppb, 10 ppb, 30 ppb, 100 ppb, 300 ppb, 1000 ppb, 3000 ppb, or 5000 ppb. be able to. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above-mentioned content ranges as requirement 5a.

When the acetic acid-containing food or drink of the present invention contains an A5 component, the ratio of the concentration value (ppb) of the A5 component to the acetic acid concentration value (w / v%) (= the numerical value of the concentration of the A5 component when the unit is ppb). Is divided by the numerical value of the acetic acid concentration when the unit is w / v% (concentration value of A5 component (ppb) / acetic acid concentration value (w / v%))) is acetic acid odor, pungent odor. And, as long as the effect of suppressing the stuffy odor is exhibited, there is no particular limitation. The ratio is, for example, 0.02 or more. The ratio is from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid, and while retaining the refreshing scent of acetic acid, the acetic acid odor. From the viewpoint of the effect of suppressing discomfort, pungent odor, stuffy odor, etc., it is preferably 0.02 to 20000, more preferably 0.03 to 20000, still more preferably 0.05 to 20000, still more preferably 0.08 to 20000, and particularly preferably 0.1. ~ 20000, particularly preferably 0.1-15000. In particular, the ratio is preferably 0.03 to 20000, more preferably 0.03 to 20000, from the viewpoint of the effect of suppressing acetic acid odor, pungent odor, and stuffy odor, and the effect of improving the feeling of fruit juice when the fruit juice is blended in the presence of acetic acid. It is 0.05 to 20000, more preferably 0.1 to 20000, even more preferably 0.2 to 20000, and particularly preferably 0.25 to 20000. A range in which the upper limit and / lower limit of the above range are arbitrarily interchanged is also exemplified in the present specification. The upper or lower limit of the content can be lower or higher than the above range, and these values are, for example, 0.3, 1, 3, 10, 30, 100, 300, 1000, 3000, 5000, It can be 10000, 15000, 20000, or 25000. In one aspect, the acetic acid-containing food or drink of the present invention can satisfy any of the above ratio ranges as requirement 5b.

The total content of the aroma components of the present invention in the acetic acid-containing food or drink of the present invention is preferably 0.005 ppb or more. The total content is, for example, 0.01 ppb or more, preferably 0.02, from the viewpoint of the effect of suppressing acetic acid odor, pungent odor, and stuffy odor, and the effect of improving the fruit juice feeling when the fruit juice is mixed in the presence of acetic acid. It is ppb or more, more preferably 0.05 ppb or more, still more preferably 0.1 ppb or more, even more preferably 0.2 ppb or more, particularly preferably 0.5 ppb or more, particularly more preferably 1 ppb or more, and particularly preferably 2 ppb or more. The upper limit of the total content is, for example, 50000 ppb or less, 45000 ppb or less, 40000 ppb or less, 35000 from the viewpoint of the effect of suppressing the unpleasantness of acetic acid odor, pungent odor, stuffy odor, etc. while leaving the refreshing scent of acetic acid. ppb or less, 30000 ppb or less, 25000 ppb or less, 20000 ppb or less, 15000 ppb or less, 10000 ppb or less, 5000 ppb or less.

The acetic acid-containing food or drink of the present invention retains the refreshing scent of acetic acid from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, and from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid. However, from the viewpoint of the effect of suppressing the unpleasantness of acetic acid odor, pungent odor, stuffy odor, etc., it is preferably selected from the group consisting of the above requirements 1a, 2a, 3a, 4a, and 5a. At least one requirement can be met. For example, in one embodiment of the acetic acid-containing food or drink of the present invention, (requirement 1a) the content of the A1 component is 0.05 to 20000 ppb, and (requirement 2a) the content of the A2 component is 0.01 to 50000 ppb. (Requirement 3a) The content of A3 component is 0.01 to 50000 ppb, (Requirement 4a) The content of A4 component is 0.1 to 20000 ppb, and (Requirement 5a) The content of A5 component is 0.01 to 20000 ppb. It is possible to meet at least one requirement selected from the group consisting of.

The acetic acid-containing food or drink of the present invention retains the refreshing scent of acetic acid from the viewpoint of suppressing acetic acid odor, pungent odor, and stuffy odor, and from the viewpoint of improving the fruit juice feeling when fruit juice is mixed in the presence of acetic acid. However, from the viewpoint of the effect of suppressing the unpleasantness of acetic acid odor, pungent odor, stuffy odor, etc., it is preferably selected from the group consisting of the above requirements 1b, 2b, 3b, 4b, and 5b. At least one requirement can be met. For example, in one embodiment of the acetic acid-containing food or drink of the present invention, (requirement 1b) the ratio of the concentration value (ppb) of the A1 component to the acetic acid concentration value (w / v%) (concentration value of the A1 component (ppb) / The acetic acid concentration value (w / v%)) is 0.12 to 20000, and (requirement 2b) the ratio of the A2 component concentration value (ppb) to the acetic acid concentration value (w / v%) (A2 component concentration value (ppb)). ) / Acetate concentration value (w / v%)) is 0.03 to 50000, (Requirement 3b) Ratio of A3 component concentration value (ppb) to acetic acid concentration value (w / v%) (A3 component concentration value) (Pppb) / acetic acid concentration value (w / v%)) is 0.03 to 50000, and (requirement 4b) the ratio of the concentration value (ppb) of the A4 component to the acetic acid concentration value (w / v%) (of the A4 component) The concentration value (ppb) / acetic acid concentration value (w / v%)) is 0.3 to 20000, and (requirement 5b) the ratio of the concentration value (ppb) of the A5 component to the acetic acid concentration value (w / v%) ( At least one requirement selected from the group consisting of the A5 component concentration value (ppb) / acetic acid concentration value (w / v%)) being 0.03 to 20000 can be satisfied.

In one aspect of the acetic acid-containing food or drink of the present invention, at least one aroma component (more preferably both A4 component and A5 component) selected from the group consisting of A4 component and A5 component can be contained. .. Further, in one aspect of the acetic acid-containing food or drink of the present invention, at least one requirement selected from the group consisting of requirement 4a and requirement 5a, and / or at least selected from the group consisting of requirement 4b and requirement 5b. One type of requirement can be met. In these aspects, the acetic acid-containing food or drink of the present invention can further contain at least one selected from the group consisting of the A1 component, the A2 component, and the A3 component.

Among the aroma components of the present invention, the A4 component is preferable from the viewpoint of suppressing the acetic acid odor, the pungent odor, and the stuffy odor, and the effect of improving the fruit juice feeling when the fruit juice is blended in the presence of acetic acid. , A5 component and the like. Therefore, the acetic acid-containing food or drink of the present invention contains at least one aroma component (more preferably both A4 component and A5 component) selected from the group consisting of A4 component and A5 component from the same viewpoint. Is preferable. Further, from the same viewpoint, the acetic acid-containing food or drink of the present invention has at least one requirement selected from the group consisting of requirement 4a and requirement 5a, and / or at least selected from the group consisting of requirement 4b and requirement 5b. It is preferable to meet one type of requirement. In these aspects, the acetic acid-containing food or drink of the present invention preferably contains the fruit juice described below in order to exert the above effects. In these aspects, the acetic acid-containing food or drink of the present invention has a viewpoint of suppressing an acetic acid odor, a pungent odor, and a stuffy odor when fruit juice is blended in the presence of acetic acid, and an effect of improving the feeling of fruit juice. , And at least one selected from the group consisting of A1 component, A2 component, and A3 component can be contained.

When the acetic acid-containing food or drink of the present invention contains A4 component and A5 component, the mass ratio of A4 component to A5 component (A4 component mass: A5 component mass) is, for example, 0.1: 9.9 to 9.9: 0.1, 0.5: 9.5. ~ 9.5: 0.5, 1: 9 ~ 9: 1, 2: 8 ~ 8: 2, 2.5: 7.5 ~ 7.5: 2.5, or 3: 7 ~ 7: 3. The mass ratio is, for example, 3: 7 to 9.9: 0.1 or 4: 6 to 9.5: 0.5.

The properties of the acetic acid-containing food or drink of the present invention are not particularly limited as long as the food or drink can be obtained, and examples thereof include liquid, emulsified liquid, gel, foam, solid, and powder. The acetic acid-containing food and drink of the present invention includes foods and drinks having a single property and foods and drinks having a plurality of properties.

The acetic acid-containing food or drink is not particularly limited, but for example, a food or drink to be eaten as it is or a composition for preparing a food or drink to be eaten (that is, a food or drink to be eaten as it is is used for preparation). Composition for the purpose) and the like. In addition to the foods and drinks that are eaten without adding any ingredients, the "foods and drinks that are served as they are" are eaten by the eater by appropriately adding seasonings as needed at the time of eating. Food and drink are also included.

The food and drink served as it is is not particularly limited, and examples thereof include beverages, confectionery, cooked rice, noodles, prepared foods, soups, breads, pizzas, cereals, and lunch boxes. Among these, beverages and confectionery are preferable, and beverages are particularly preferable.

Beverages include, for example, fruit juice-containing beverages (for example, citrus (tangerine, orange, lemon, lime, grapefruit, yuzu, kabos, sudachi, bergamot, pink grapefruit, Yasaku, calamancy, etc.), tropical fruits (pineapple, banana, guaba, mango, etc.) Acerola, papaya, passion fruit, etc.), lychee, strawberry, apple, peach, grape, white grape, cassis, raspberry, pomegranate, plum, pear, apricot, peach, kiwi fruit, melon, blueberry, acai and other fruit juices, aids , Near water, beauty beverages, smoothies, etc.), dairy beverages (for example, milk such as milk and its processed products such as defatted milk powder and whole fat powder milk, concentrated milk, yogurt, fresh cream, condensed milk, butter, defatted milk, etc. Beverages containing milk components such as cream powder, sweetened powdered milk, prepared powdered milk, whey powder, butter milk powder), vegetable beverages (for example, juices such as tomatoes, carrots and pumpkins, smoothies, green juices, etc.), soft drinks (for example, sports) Drinks, lemonade and other aids, fruit-flavored drinks), carbonated beverages, jelly beverages, grain beverages (eg rice, soy milk, almond-based grain beverages, etc.), tea-based beverages (eg tea, oolong tea, green tea, black) In addition to tea, matcha, jasmine tea, rose hip tea, chamomile tea, roasted tea, blended tea (grains such as hato wheat, barley, brown rice, soybeans, corn, persimmon leaves, biwa leaves, bear bamboo grass, amachazuru, ashitaba , Dokudami leaves, kelp, benibana, shiitake, reishi, etc.), coffee beverages, powdered beverages (eg cocoa, green juice, etc.), liquor (eg beer, sparkling liquor, etc. Distilled liquor such as brewed liquor, shochu, whiskey, brandy, spirits, mixed liquor such as liqueur which mixes auxiliary ingredients such as sugar with distilled liquor, and cocktails, fizz, which are made by adding fruit juice, flavor, carbon dioxide, etc. to these liquors. Chuhai etc.) and the like. Among these, beverages containing fruit juice are preferably mentioned.

Confectionery is a food product manufactured and cooked as a favorite product of taste sensation such as odor with various odors by emphasizing the taste sensation such as sweetness and saltiness or devising the tactile sensation such as texture. More specifically, for example, jelly, pudding, chocolate, bar (snack bar), frozen dessert (ice cream, sorbet, etc.) and the like can be mentioned, and among these, jelly, frozen dessert (ice cream, sorbet, etc.) are preferable. Among them, jelly is particularly preferable.

Examples of cooked rice include white rice, salted rice, red rice, rice cake, cooked rice, mixed rice, rice balls, sushi rice, rice cakes, and dumplings. Examples of "rice" include Japonica rice, glutinous rice, non-washed rice having different degrees of milling, and brown rice. In addition to these, cooked rice and other ingredients such as sushi, chirashizushi, curry rice, rice bowls, fried rice, and Tianjin rice can be mentioned.

Noodles are made from wheat flour, rice flour, buckwheat flour, bean flour, and other cereal flour, and are shaped and processed into noodles, plates, ribbons, etc., and then boiled, boiled, or steamed. It is a food that is cooked by the food, and is not particularly limited as long as this is the case. For example, buckwheat noodles, udon noodles, kishimen noodles, ramen noodles, Chinese noodles, pasta, macaroni, somen noodles, pho, Korean cold noodles, vermicelli and the like can be mentioned.

The prepared food is a food obtained by cooking ingredients such as meat, fish and shellfish, eggs, milk, vegetables, fruits, herbs, and seaweed by an appropriate method. Examples of prepared foods include pickles, simmered foods, roasted foods, fried foods, stir-fried foods, steamed foods, and seasoned foods. More specifically, for example, sweet and sour pork, vinegared food, pickled vinegar and the like can be mentioned.

Soup is a water-rich food obtained by cooking ingredients such as meat, fish and shellfish, eggs, milk, vegetables, fruits, herbs, and seaweed by an appropriate method. Specific examples of the soup include minestrone, sun rattan, plain hot water soup, and chige soup.

Breads are mainly made from wheat flour or flour added to it, and yeast added to it, or fruits such as water, salt, grapes, vegetables, eggs and their processed products, sugars, etc. It is a food with a water content of 10% or more, which is made by kneading and fermenting edible fats and oils, milk, dairy products, etc. (hereinafter referred to as "bread dough"). Specifically, as breads, for example, bread dough is put in a bread mold (square or columnar baking mold) and baked, and bread, cream, jams, edible oils and fats, etc. are wrapped or folded in the bread dough, or Examples include sweet buns that are baked on top of bread dough.

Pizza is a food made by kneading flour, water, salt, yeast, sugar, and a small amount of olive oil, then fermenting it into a thin roll, placing ingredients on it, and baking it in an oven or a special kiln. be.

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

A bento is a container in which one or more of the above foods and drinks are arranged, and is not particularly limited as long as this is the case.

The composition for preparing foods and drinks to be eaten is not particularly limited, and examples thereof include a composition for preparing beverages, dessert sauce creams, seasonings, and retort foods. Among these, a composition for preparing a beverage, a dessert sauce cream, a seasoning and the like are preferably mentioned, and a composition for preparing a beverage is more preferable.

Examples of the composition for preparing a beverage include a concentrated type of beverage. It is diluted with a suitable beverage (eg, water, or the beverage exemplified above) before being served for drinking. The 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 sauce creams are liquid, powdery, or semi-solids that add flavor, texture, and color to desserts by sprinkling, placing, or mixing on beverages and confectionery (jelly, cakes, ice cream, etc.). 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, roasted meat sauce, etc.), dressing (non-oil dressing, separation dressing, emulsified dressing, etc.), seasoning vinegar (for example, general-purpose seasoning vinegar, vinegared product) Seasoning vinegar, seasoning vinegar for sushi rice, seasoning liquid for pickling (for example, pickles, etc.), seasoning for rice rice, pon vinegar seasoning, seasoning containing dashi (for example, mentsuyu, pot soup, etc.), seasoning for natto, Examples include seasonings for pickles, seasonings for meat, vinegar, Worcester sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, seasonings containing spicy spices, chatsune, mustard, mayonnaise and the like.

The retort food is not particularly limited as long as it is a retort pouch or a can filled with cooked or semi-cooked food. Examples of the food to be packed include the above-mentioned food itself, or the above-mentioned food can be obtained by simple cooking (for example, adding ingredients and cooking).

The acetic acid-containing food or drink of the present invention may contain other raw materials depending on the type of food or drink. Other raw materials include water, sugars (including high-sweetness sweeteners), and crushed products obtained by cutting and grinding fruits and vegetables (squeezed liquid (fruit juice, vegetable juice), puree, paste, etc.). , Flavor, vinegar, salt, amino acid-based seasoning, nucleic acid-based seasoning, organic acid-based seasoning (or acidulant), acidulant, flavor ingredient, flavor seasoning, liquor, oils and fats, spices, spice extract, flavor Examples include oils, viscosity modifiers, stabilizers, colorants, 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 and drink.

The other raw materials can be suitably used especially in beverages, composition for preparing beverages, and seasonings. In addition, among them, those that can be preferably used in beverages and beverage preparation compositions include, for example, water, sugars (including high-sweetness sweeteners), and crushed products obtained by cutting or grinding fruits and vegetables. (Juice (fruit juice, vegetable juice), puree, paste, etc.), flavor, vinegar, salt, stabilizer, coloring agent, calcium salt, amino acid-based seasoning, nucleic acid-based seasoning, organic acid-based seasoning (or acidity) Ingredients), flavor ingredients, flavor seasonings, alcoholic beverages, etc.

According to one aspect of the present invention (a mode in which fruit juice is used), it is possible to provide an acetic acid-containing food or drink containing fruit juice in which the acetic acid odor, the pungent odor, and the stuffy odor are suppressed and the fruit juice feeling is improved. In order to obtain the effect, the acetic acid-containing food or drink of the present invention preferably contains fruit juice. As the fruit juice, for example, fruit juice derived from the fruit described later can be used, preferably apple juice, blueberry juice, citrus (orange, lemon, yuzu, kabos, sudachi, lime, orange, grapefruit, pink grapefruit, Yasaku, calamancy). Etc.) Fruit juice, strawberry juice, pomegranate juice, grape juice, peach juice, horse juice, mango juice, pineapple juice, banana juice, lychee juice, etc. can be used, more preferably apple juice, lemon juice, yuzu juice, etc. Orange juice, orange juice, blueberry juice, pomegranate juice, grape juice, peach juice, and ume juice can be used, and particularly preferably apple juice, pomegranate juice, and blueberry juice can be used.

The fruit juice content (straight fruit juice conversion) in the acetic acid-containing food or drink of the present invention is not particularly limited, but the ease of preparation of the acetic acid-containing food or drink of the present invention and the advantages of adding fruit juice (a refreshing scent). From the viewpoint of obtaining (addition, etc.), for example, 0.2% by mass or more and 700% by mass or less, 1% by mass or more and 500% by mass or less, and 2% by mass or more and 300% by mass or less. 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, 0.5% by mass, 1% by mass, 2% by mass, 3% by mass, 5% by mass, and so on. It is 10% by mass, 30% by mass, 50% by mass, 100% by mass, 200% by mass, 300% by mass, 400% by mass, 500% by mass, and 600% by mass. The fruit juice content (in terms of straight fruit juice) refers to the mass% concentration when the straight fruit juice obtained by squeezing the fruit is taken as 100%, and is the content rate (mass%) of the fruit juice blended in the beverage. , Can be calculated by multiplying the concentration ratio of fruit juice. For example, when apple juice having a concentration ratio of 5 times is blended in a beverage at 10% by mass, the fruit 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 standard (Japanese Agricultural Standard for Fruit Beverages December 24, 2013 Ministry of Agriculture, Forestry and Fisheries Notification No. 3118). Can be converted based on the standard of acidity or the standard of acidity.

When the acetic acid-containing food or drink of the present invention is a beverage or a composition for preparing the beverage, the pH thereof is not particularly limited as long as it has an acidic value (pH less than 7). Usually, 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, particularly preferably 2.2 or more, further preferably 2.3 or more, and usually 4.6 or less, particularly preferably 4.5 or less, further preferably 4.4 or less.

Examples of the sugar include sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, water candy, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, and xylitol. Only one of these sugars may be used alone, or two or more of these sugars may be used in any combination or in any ratio.

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

Examples of the above fruits include apples, peaches, grapes, acerolas, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, cabos, sudachi, limes, oranges, grapefruits, pink grapefruits, Yasaku, Calamansi, etc.), strawberries, and strawberry. Examples include fruits derived from pineapple, banana, melon, kiwi fruit, cassis, apricot, guava, plum, mango, papaya, lychee, sea urchin, pomegranate, acai, raspberry, white grape, bergamot, passion fruit, calamansi and the like. Among these, preferably apples, blueberries, citrus fruits, strawberries, pomegranates, grapes, peaches, sea urchins, mangoes, pineapples, bananas, lychees and the like can be used, and more preferably apples, lemons, citrons, oranges, oranges, etc. Blueberries, pomegranates, grapes, peaches, oranges and the like can be used, and particularly preferably apples, pomegranates, blueberries and the like can be used. The fruits are not limited to these, and one kind or two or more kinds can be used in any combination and ratio.

Examples of the above vegetables include fruit vegetables such as tomatoes, peppers, paprika, cucumbers, eggplants, red bell peppers, pumpkins, soybeans, edible beans, ginger, garlic, radish, corn, carrots, beets and the like. Root vegetables, onions (onions), cauliflower, lettuce, spinach, white vegetables, celery, komatsuna, tingen vegetables, moroheiya, kale, perilla, nira, parsley, green onions and other leafy vegetables, garlic, asparagus, bamboo shoots and other stem vegetables, broccoli , Cauliflower and other flower vegetables, and other vegetables derived from mushrooms and the like. Vegetables are not limited to these, and one kind or two or more kinds can be used in any combination and ratio. Among these, tomato, paprika, red bell pepper, pumpkin, soybean, edamame, ginger, corn, carrot, beetroot, spinach, kale, perilla, broccoli can be preferably used, and more preferably tomato, paprika, etc. Pumpkins, corn, beets and carrots, particularly preferably tomatoes, carrots and beets can be used. In addition, even if one kind or two or more kinds of juices (fruit juice, vegetable juice), purees, pastes, etc. obtained from these vegetables and fruits are mixed in any combination and ratio in the beverage of the present invention. good.

Examples of the above flavors include grape flavor, apple flavor, lemon flavor, orange flavor, grapefruit flavor, yuzu flavor, sudachi flavor, blueberry flavor, ume flavor, cassis flavor, pomegranate flavor, peach flavor, raspberry flavor, strawberry flavor, and mango flavor. Flavors, pineapple flavors, banana flavors, lychee flavors, milk flavors such as yogurt flavors, rose hip flavors, chamomile flavors, jasmine flavors, ginger flavors, garlic flavors, mustard flavors, onion flavors, sesame flavors, onion flavors, sesame flavors Nira flavor, shiso flavor, wasabi flavor and the like can be mentioned. Only one of these flavors may be used alone, or two or more of these flavors may be used in any combination or in any ratio. These flavors include Vanillin (CAS Registry Number: 121-33-5), Limonene ((+)-Limonene, CAS Registry Number: 5989-27-5), and Citral (CAS Registry Number: 5392). -40-5), Furfural (CAS Registry Number: 98-01-1), Ethyl Acetate (CAS Registry Number: 141-78-6) may be contained, and if included, It is preferable to mix each component in the food and drink in the range of 0.001 to 500,000 ppb.

The above-mentioned vinegar includes, for example, brewed vinegar produced from grains such as rice and wheat and fruit juice, and a synthetic solution obtained by adding a seasoning such as sugar to a diluted solution of glacial acetic acid or acetic acid, or adding brewed vinegar to the brewed vinegar. There are vinegar and vinegar, both of which can be used. Examples of brewed vinegar include rice vinegar, grain vinegar (brown rice vinegar, black vinegar, lees vinegar, malt vinegar, hato barley vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, white grape vinegar, citrus (apple vinegar, grape vinegar, white grape vinegar, etc.)). Lemon, Yuzu, Cabos, Orange, Mikan, Shikuwasa, Grapefruit, Calamancy, etc.) Vinegar, Mango vinegar, Strawberry vinegar, Blueberry vinegar, Pomegranate vinegar, Peach vinegar, Ume vinegar, Pineapple vinegar, Wine vinegar, Balsamico vinegar, etc.), Ethanol Examples thereof include sake vinegar, Chinese vinegar, and sherry vinegar produced by acetic acid fermentation as a raw material. Examples of synthetic vinegar include glacial acetic acid or acetic acid diluted appropriately with water. These vinegars may be used alone or in combination of two or more.

The salt may be itself, or may be a food containing salt. The food containing salt is not particularly limited, and examples thereof include salty sauce, miso, and soup stock.

The soy sauce is not particularly limited, and examples thereof include dark soy sauce, light soy sauce, white soy sauce, salty soy sauce, and re-prepared soy sauce. Only one of these soy sauces may be used alone, or two or more of these soy sauces may be used in any combination and ratio.

The above-mentioned miso is not particularly limited, but in addition to, for example, wheat miso, rice miso, soybean miso, mixed miso, etc., red miso, white miso, and light-colored miso, which are named according to the difference in color due to the manufacturing method. And so on. Only one kind of these miso may be used alone, or two or more kinds may be used in any combination or in any ratio.

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

Examples of the nucleic acid-based seasoning include 5'-disodium inosinate, 5'-disodium guanylate, 5'-disodium uridylate, 5'-disodium cytidineate, 5'-ribonucleotide calcium, and 5'. '-Ribnucleotide disodium and the like can be mentioned. As these nucleic acid-based seasonings, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio.

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

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

Examples of the flavor raw material include bonito broth, kelp broth, vegetable extract, bonito extract, kelp extract, seafood extract, meat storage extract and the like. As these flavor raw materials, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio.

Examples of the umami seasoning include a protein hydrolyzate and a yeast extract. As these umami seasonings, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio.

Examples of the above-mentioned alcoholic beverages include sake, synthetic sake, mirin, shochu, wine, liqueur, Shaoxing wine and the like. Only one of these alcoholic beverages may be used alone, or two or more of these alcoholic beverages may be used in any combination or in any ratio.

Examples of the above fats and oils include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, flaxseed oil, peanut oil, red flower oil, high oleic acid red flower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nuts. Examples thereof include oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, olive oil, rice bran oil, wheat germ oil, palm oil, algae oil and the like. As for these fats and oils, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio.

The above spices have a peculiar scent, stimulating taste, and color tone, and are a part of a plant body (plant fruit, bark, etc.) to be blended in foods and drinks for the purpose of scenting, deodorizing, seasoning, coloring, etc. Flowers, buds, bark, stems, leaves, seeds, roots, underground stems, etc.), and spices include spices or herbs. Spices are spices that are used without stems, leaves, and flowers. For example, pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame seeds, chili peppers, horses. Radish (Western wasabi), mustard, keshinomi, yuzu, nutmeg, cinnamon, paprika, cardamon, cumin, saffron, all spices, cloves, Japanese pepper, orange peel, uikyo, kanzo, pheneglique, dill seed, cashew, long pepper, olive Fruits and the like can be mentioned. Herbs are spices that use stems, leaves, and flowers, such as cressons, corianders, mustards, celery, tarragon, chives, chervil, sage, thyme, laurel, nira, parsley, and mustard green. (Mustard), myoga, yomogi, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaf, Japanese pepper leaf and so on.

The spice extract may be any food extract generally labeled as "spices" or "spices", and examples thereof include pepper extract, mustard extract (mustard extract), and ginger. Examples thereof include extract (ginger extract), wasabi extract, pepper extract, garlic extract (garlic extract), onion extract, and sansho extract. Only one of these spice extracts may be used alone, or two or more of these spice extracts may be used in any combination or in any ratio.

Examples of the flavor oil include ginger oil, garlic oil, mustard oil, onion oil, sesame oil, onion oil, nira oil, seri oil, perilla oil, wasabi oil, lemon oil, yuzu oil, seafood oil, and meat storage oil. Only one of these flavor oils may be used alone, or two or more of these flavor oils may be used in any combination or in any ratio.

Examples of the viscosity modifier include xanthan gum, guar gum, gellan gum, arabic gum, tamarind seed gum, tara gum, tragant gum, pectin, cellulose, carrageenan, agar, starch, alginic acid, sodium alginate, caraya gum, pullulan, chitin, chitosan and the like. Can be mentioned. Only one of these viscosity modifiers may be used alone, or two or more of these viscosity modifiers may be used in any combination or in any ratio.

Examples of the above-mentioned ingredients include vegetables (carrots, burdock, radish, etc.), cereals (red beans, soybeans, etc.), meats, fish, and the like. As for these ingredients, only one kind may be used alone, or two or more kinds may be used in any combination or in any ratio.

The acetic acid-containing food and drink of the present invention contains acetic acid so as to have a content of 0.02 w / v% or more, and (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, and (A3 component) acetic acid. It can be produced by a method comprising blending at least one aroma component selected from the group consisting of hexyl, methyl (A4 component) acetate, and (A5 component) ethyl isobutyrate. Therefore, in one aspect of the present invention, there is a method for producing an acetic acid-containing food or drink containing the method, wherein at least one selected from the group consisting of acetic acid odor, pungent odor, and stuffy odor is reduced. In the book, it may be referred to as "the production method of the present invention").

Further, in one aspect of the present invention, from (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, and (A5 component) ethyl isobutyrate. A method for suppressing at least one selected from the group consisting of acetic acid odor, pungent odor, and stuffy odor of acetic acid-containing foods and drinks, which comprises blending at least one aroma component selected from the group. In the book, it may be referred to as "the method of the present invention").

The timing of blending acetic acid, A1 component, A2 component, A3 component, A4 component, A5 component, and other components to be blended as needed is not particularly limited. Examples of the timing include the time of manufacturing the food and drink, the time after the food and drink are manufactured, and the time before eating. The origin of acetic acid, A1 component, A2 component, A3 component, A4 component, A5 component, etc. is not particularly limited as long as it is suitable for food and drink, and these components are, for example, preparations such as flavors, food additives, seasonings. , Derived from food raw materials, etc. After adding acetic acid, A1 component, A2 component, A3 component, A4 component, A5 component, and other components to be added as needed, the components are dispersed as evenly as possible in the food and drink as needed. As such, it is preferable to mix.

Further, according to the present invention, from the group consisting of (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, and (A5 component) ethyl isobutyrate. At least one inhibitor selected from the group consisting of acetic acid odor, pungent odor, and stuffy odor of acetic acid-containing foods and drinks containing at least one selected aroma component (in the present specification, "the present invention". It may also be referred to as "agent"). In one embodiment of the agent of the present invention, the aroma component 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 to 100% by mass, 40 to 100% by mass, 60 to 100% by mass. It can contain 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.

The properties of the agent of the present invention are not particularly limited, and examples thereof include solids (for example, powders), semi-solids, and liquids. The agent of the present invention can be used, for example, as a food or drink or a food additive. Examples of the food and drink include the food and drink illustrated 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. The other ingredients are not particularly limited as long as they are ingredients that can be blended in foods, but carriers that can be blended in foods (for example, excipients, binders, disintegrants, disintegrant aids, lubricants, wetting agents, etc.) ) And additives. The form of the food additive is not particularly limited, and examples thereof include granules, powders, tablets, pills, capsules (including hard capsules and soft capsules) and the like. The agent of the present invention can suppress acetic acid odor, pungent odor, and stuffy odor by blending it in foods and drinks.

Hereinafter, the present invention will be described in detail based on examples, but the present invention is not limited to these examples.

Test example 1. Flavor evaluation test 1
First, a diluted solution of each evaluation target component was prepared. In a 70% ethanol aqueous solution, (A1 component) propyl acetate (n-Propyl acetate, manufactured by Tokyo Kasei Kogyo Co., Ltd., purity 98%, CAS #: 109-60-4), (A2 component) ethyl dimethylbutanoic acid (2) -methyl-, ethyl ester, manufactured by Tokyo Kasei Kogyo Co., Ltd. Purity 98%, CAS #: 7452-79-1), (A3 component) Acetic acid, hexyl ester, manufactured by Tokyo Kasei Kogyo Co., Ltd. Purity 99%, CAS # : 142-92-7), (A4 component) acetic acid, methyl ester, manufactured by Sigma Aldrich Japan, purity 99%, CAS #: 79-20-9), or (A5 component) ethyl isobutyrate (Propanoic) Acid, 2-methyl-, ethyl ester, manufactured by Tokyo Kasei Kogyo Co., Ltd., purity 99%, CAS #: 97-62-1) was added, and the mixture was sufficiently stirred to prepare a solution of 50,000 ppm. The obtained solution was diluted with ion-exchanged water to prepare a diluted solution of each component to be evaluated.

Subsequently, acetic acid (manufactured by Kanto Chemical Co., Inc., grade: special grade, purity 99.7% or more) or isovaleric acid (manufactured by Fuji Film Wako Pure Chemical Industries, Ltd., grade: special grade, purity 98% or more) was added to the ion-exchanged water. Then, the mixture was sufficiently stirred to prepare an acetic acid diluted solution and an isovaleric acid diluted solution.

Finally, a part or all of the diluted solution of each component to be evaluated, the diluted solution of acetic acid, and the diluted solution of isovaleric acid was added in the amounts described in each example, and the mixture was sufficiently stirred to make Tables 1 to 1. Test solutions (Examples 1 to 50) having the composition and concentration shown in 5 were prepared.

On the other hand, controls (control test solutions) having the same composition as in Examples 1 to 50 were prepared except that they did not contain the components to be evaluated.

The acetic acid odor, pungent odor, and stuffy odor of the test solution and control were evaluated by 10 specialized panelists whose ability to judge flavor was guaranteed by a certain test. The above-mentioned certain test for flavor refers to the identification tests 1) and 2) below, and those who had particularly excellent results in this test were designated as specialized panelists. The panelists selected were skilled panelists with more than 10 years of experience as sensory inspectors. Each test solution was scored according to the following evaluation criteria based on the comparison between the test solution and the evaluation of the control having the same composition except that the evaluation target component was not included, and the average score was calculated.
Identification test 1) An aqueous solution with a concentration close to the threshold of each component for the five tastes (sweetness: sugar taste, acidity: tartrate acid taste, umami: monosodium glutamate taste, salt taste: sodium chloride taste, bitterness: caffeine taste). A taste identification test that accurately identifies each taste sample from a total of 7 samples, each of which is prepared one by one and two distilled waters are added to it.
Identification test 2) A concentration difference identification test that accurately discriminates the concentration differences between five types of salt and acetic acid aqueous solutions with slightly different concentrations.

Acetic acid odor evaluation standard +3: Acetic acid odor is very weak compared to the control.
+2: The acetic acid odor is weaker than that of the control.
+1: The acetic acid odor is slightly weaker than that of the control.
± 0: Equivalent to control.
-1: The acetic acid odor is slightly stronger than that of the control.
−2: The acetic acid odor is stronger than that of the control.
−3: The acetic acid odor is very strong compared to the control.

Stimulant odor evaluation standard +3: The pungent odor is very weak compared to the control.
+2: The pungent odor is weaker than that of the control.
+1: The pungent odor is slightly weaker than that of the control.
± 0: Equivalent to control.
-1: The pungent odor is slightly stronger than that of the control.
−2: The pungent odor is stronger than that of the control.
−3: The pungent odor is very strong compared to the control.

Moisture odor evaluation standard +3: The stuffy odor is very weak compared to the control.
+2: The stuffy odor is weaker than the control.
+1: The stuffy odor is slightly weaker than the control.
± 0: Equivalent to control.
-1: The stuffy odor is slightly stronger than that of the control.
−2: The stuffy odor is stronger than that of the control.
−3: The stuffy odor is very strong compared to the control.

Specifically, the evaluation was carried out as follows. A glass for sensory test, which was colored so that the color of the contents could not be seen, was filled with 10 ml of the test solution or control, and covered with a petri dish. In this state, the glass was rotated several times, the lid was opened, the odor was smelled, and the acetic acid odor, the pungent odor, and the stuffy odor were evaluated. When the scent disappeared from the nasal cavity, the next sample evaluation was performed.

The results are shown in Tables 1-5.

From Tables 1 to 5, it was found that at least one aroma component selected from the group consisting of A1 component, A2 component, A3 component, A4 component, and A5 component can suppress acetic acid odor, pungent odor, and stuffy odor. rice field. Furthermore, it was found that these effects can be further (in some cases, significantly) improved by adjusting the content of these aroma components and / or the content ratio of these components to acetic acid. Furthermore, it was found that these effects can be further (in some cases, significantly) improved by the combination of components.

In Example 7, the scent of the A1 component was conspicuous and the balance with the refreshing scent of acetic acid was slightly lost, and in Example 17, the scent of the A2 component was conspicuous and the balance with the refreshing scent of acetic acid was slightly unbalanced. In Example 27, the scent of the A3 component was conspicuous and the balance with the refreshing scent of acetic acid was slightly lost, and in Example 37, the scent of the A4 component was conspicuous and the balance with the refreshing scent of acetic acid was slightly unbalanced. In 47, the scent of the A5 component was conspicuous, and the balance with the refreshing scent of acetic acid was slightly lost. From these results, by adjusting the content and / or the ratio of these to acetic acid for each of the A1 to A5 components, the unpleasant odor of acetic acid, the pungent odor, and the stuffy odor are retained while leaving the refreshing scent of acetic acid. Etc. were found to be able to be suppressed.

Test example 2. Flavor evaluation test 2

Diluted solution of each evaluation target component (A1 component, A2 component, A3 component, A4 component, and A5 component), acetic acid diluted solution, isovaleric acid diluted solution, and 5-fold concentrated apple juice were added to the amounts described in each example. The test solutions (Examples 51 to 113) having the compounding compositions and concentrations shown in Tables 6 to 9 were prepared by adding the mixture so as to be. The same applies to Test Example 1 for each diluent. For the above 5 times concentrated apple juice, put commercially available apple juice (manufactured by Nagano Kono Co., Ltd., Shinshu Shinano Sweet Apple Juice, 160g can) in a pot, heat it, and stir well at 60 to 70 ° C so as not to burn it. It was prepared by heating and concentrating until the measured value of the sugar content refractometer (Atago's "handheld refractometer H50") was 5 times that of the juice before heating.

On the other hand, controls (control test solutions) having the same composition as in Examples 51 to 113 were prepared except that they did not contain the components to be evaluated. In addition, for evaluation of one of the controls (Comparative Example B: Acetic acid 0.2w / v%, Isovaleric acid 5ppm, Apple juice 5w / w%), Comparative Example B except that acetic acid and isovaleric acid are not contained. A sample having the same composition as the above (Comparative Example A: apple juice was 5 w / w%) was prepared.

As in Test Example 1, 10 specialized panelists whose ability to judge flavor was guaranteed by a certain test evaluated the acetic acid odor, pungent odor, stuffy odor, fruit odor, fresh scent, and sweet scent of the test solution and control. rice field. Each test solution was scored according to the evaluation criteria based on the comparison between the test solution and the evaluation of the control having the same composition except that the evaluation target component was not included, and the average score was calculated. In addition, for Comparative Example B, the average score of fruit odor, fresh scent, and sweet scent was calculated based on the comparison with the evaluation of Comparative Example A (control). The evaluation criteria for acetic acid species, pungent odor, and stuffy odor are the same as in Test Example 1, and the evaluation criteria for fruit odor, fresh scent, and sweet scent are as follows.

Fruit odor evaluation standard +3: The fruit odor is very strong compared to the control.
+2: The fruity odor is stronger than that of the control.
+1: The fruity odor is slightly stronger than that of the control.
± 0: Equivalent to control.
-1: The fruit odor is slightly weaker than that of the control.
−2: The fruit odor is weaker than that of the control.
−3: The fruit odor is very weak compared to the control.

Fresh scent evaluation standard +3: The fresh scent is very strong compared to the control.
+2: The fresh scent is stronger than the control.
+1: The fresh scent is slightly stronger than the control.
± 0: Equivalent to control.
-1: The fresh scent is slightly weaker than that of the control.
−2: The fresh scent is weaker than the control.
−3: The fresh scent is very weak compared to the control.

Sweet scent evaluation standard +3: The sweet scent is very strong compared to the control.
+2: The sweet scent is stronger than the control.
+1: The sweet scent is slightly stronger than the control.
± 0: Equivalent to control.
-1: The sweet scent is slightly weaker than that of the control.
−2: The sweet scent is weaker than that of the control.
−3: The sweet scent is very weak compared to the control.

Specifically, the evaluation was carried out as follows. A glass for sensory test, which was colored so that the color of the contents could not be seen, was filled with 10 ml of the test solution or control, and covered with a petri dish. In this state, the glass was turned several times, the lid was opened, and the odor was smelled, and the acetic acid odor, pungent odor, stuffy odor, fruit odor, fresh scent, and sweet scent were evaluated. When the scent disappeared from the nasal cavity, the next sample evaluation was performed.

The results of the test solutions are shown in Tables 6-9. Regarding Comparative Example B evaluated for Comparative Example A, the average score of fruit odor was -1.9, the average score of fresh scent was -0.9, and the average score of sweet scent was -2.1. Was -1.6.

From Tables 6 to 9, it was found that at least one aroma component selected from the group consisting of A1 component, A2 component, A3 component, A4 component, and A5 component can suppress acetic acid odor, pungent odor, and stuffy odor. rice field. Furthermore, it was found that these effects can be further (in some cases, significantly) improved by adjusting the content of these aroma components and / or the content ratio of these components to acetic acid. Furthermore, it was found that these effects can be further (in some cases, significantly) improved by the combination of components.

From Tables 6 to 9, the feeling of fruit juice when fruit juice is blended in the presence of acetic acid by at least one aroma component selected from the group consisting of A1 component, A2 component, A3 component, A4 component, and A5 component ( It was found that fruit odor, fresh scent, and sweet scent) can be improved. Further, it was found that these effects were more remarkable when at least one aroma component selected from the group consisting of A4 component and A5 component was blended. Furthermore, it was found that these effects can be further (in some cases, significantly) improved by adjusting the content of these aroma components and / or the content ratio of these components to acetic acid. Furthermore, it was found that these effects can be further (in some cases, significantly) improved by the combination of components.

Test example 3. Flavor evaluation test 3
The raw materials were blended according to the composition shown in Table 10, and acetic acid, isovaleric acid, A1 component, A2 component, A3 component, A4 component, and A5 component (the same as in Test Example 1 was used) are shown in Table 11. Appropriately add to the content, stir and mix sufficiently to make it uniform at 20 ° C, sterilize at 90 ° C for 120 seconds, fill in a bottle (glass bottle with a capacity of 150 ml), and drink (beverage (150 ml capacity glass bottle)). Examples 114-124) were prepared. On the other hand, a beverage was prepared as a control (control test solution) having the same composition as in Examples 114 to 124 except that the component to be evaluated was not added.

The contents of acetic acid, isovaleric acid, A1 component, A2 component, A3 component, A4 component, and A5 component in the beverage samples of Examples and Control were measured as follows.

<Acetic acid content>
The sample was diluted with ultrapure water so that the concentration of acetic acid was close to 100 mg%, and the peak area of acetic acid was analyzed by using high performance liquid chromatography (HPLC) according to the following conditions. In addition, 100 mg% acetic acid diluted with ultrapure water was analyzed in the same manner as a standard sample, and the acetic acid content of each beverage sample of Examples and Control was calculated by an external standard method.
・ Measuring equipment: High Performance Liquid Chromatography (manufactured by Shimadzu Corporation, model LC-10ADVP)
-Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min
-Mobile phase (2) 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate 0.9 mL / min
-Column: Shodex RS pak KC-811 x 2 (manufactured by Showa Denko KK)
-Column temperature: 52 ° C
-Detection: Electrical conductivity detector.

<Content of isovaleric acid>
The sample was diluted with ultrapure water so that the concentration of isovaleric acid was around 10 mg%, and the peak area of isovaleric acid was analyzed in the same manner as in the above measurement of acetic acid. In addition, 10 mg% isovaleric acid diluted with ultrapure water was analyzed in the same manner as the standard sample, and the isovaleric acid content of each sample was calculated by an external standard method.

<Contents of A1 to A5 components>
[1] Separation and concentration method of components The components were separated and concentrated according to the following conditions.
100 g of the sample was weighed into a 1 L vial, sealed, and preheated at 40 ° C for 30 minutes. Then, 200 ml was introduced into the concentrator using the gas phase in the vial as a sample.
・ Volatile component concentrator
Entech7200 (manufactured by Entech)
・ Concentration mode: CTD
・ M1 (Empty) temperature: Trap -40 ℃ → Desorb 10 ℃
・ M2 (Tenax) temperature: Trap -50 ℃ → Desorb 220 ℃
・ M3 (CryoFoucus) temperature: Trap −150 ℃ → Desorb 80 ℃

[2] Component analysis method The peak area of each component was analyzed using gas chromatography and mass spectrometry according to the following conditions.
<Gas chromatograph conditions>
-Measuring equipment: Agilent 7980B GC System (manufactured by Agilent Technologies)
-GC column: DB-1 (manufactured by Agilent Technologies) Length 60 m, caliber 0.32 mm, film thickness 1.0 μm
・ Carrier: He gas, gas flow rate 2.68 mL / min
・ Temperature condition: 35 ℃ (5min) holding → 3 ℃ / min temperature rise to 220 ℃ → 5 minutes holding <Mass spectrometry condition>
-Measuring equipment: Agilent 5977B MSD (manufactured by Agilent Technologies)
・ Ionization method: EI
・ Measurement mode: SCAN

[3] Component quantification method (external standard method)
Each component with a known concentration diluted with absolute ethanol (the same as that used for compounding) was analyzed as a sample sample, and a calibration curve was prepared based on the detected peak area. The analysis result of the analysis sample was applied to the calibration curve to calculate the content. It was confirmed that the components to be evaluated were below the detection limit in the control beverage sample.

For each beverage, the acetic acid odor, pungent odor, stuffy odor, fruit odor, fresh scent, and sweet scent were evaluated by 10 specialized panelists whose ability to judge flavor was guaranteed by a certain test, as in Test Example 1. .. Each beverage was scored according to the same evaluation criteria as in Test Examples 1 and 2, and the average score was calculated.

Specifically, the evaluation was carried out as follows. A glass for sensory test, which was colored so that the color of the contents could not be seen, was filled with 10 ml of beverage and covered with a petri dish. In this state, the glass was turned several times, the lid was opened, and the odor was smelled, and the acetic acid odor, pungent odor, stuffy odor, fruit odor, fresh scent, and sweet scent were evaluated. When the scent disappeared from the nasal cavity, the next sample evaluation was performed.

The results are shown in Tables 10-11.

Test example 4. Flavor evaluation test 4
The raw materials were blended according to the composition shown in Table 12, and acetic acid, isovaleric acid, A1 component, A2 component, A3 component, A4 component, and A5 component (the same as in Test Example 1 was used) are shown in Table 13. Appropriately add to the content, stir and mix well to make it uniform at 20 ° C, then fill in a bottle (360 ml capacity glass bottle) and food (seasoning and confectionery: Examples 125 to 131). Was prepared. On the other hand, foods to be controlled (control test products) having the same composition as in Examples 125 to 131 except that the component to be evaluated was not added were prepared. The contents of acetic acid, isovaleric acid, A1 component, A2 component, A3 component, A4 component, and A5 component in the food samples of Examples and Controls were measured in the same manner as in Test Example 2.

For each food, acetic acid odor, pungent odor, stuffy odor, fruit odor, fresh scent, and sweet scent were evaluated by 10 specialized panelists whose ability to judge taste and scent was guaranteed by a certain test, as in Test Example 1. I let you. Each food was scored according to the same evaluation criteria as in Test Examples 1 and 2, and the average score was calculated.

The results are shown in Tables 12-13.

Claims (11)

Contains 0.02w / v% or more of acetic acid,
(A1 component) Propyl acetate,
(A2 component) 2-methylbutyrate ethyl,
(A3 component) Hexyl acetate,
Contains at least one aroma component selected from the group consisting of (A4 component) methyl acetate and (A5 component) ethyl isobutyrate .
Ri Der total content is more than 0.005ppb before Symbol aroma components,
Moreover, it contains at least one aroma component selected from the group consisting of the A4 component and the A5 component.
(Requirement 4b) The ratio of the concentration value (ppb) of the A4 component to the acetic acid concentration value (w / v%) (A4 component concentration value (ppb) / acetic acid concentration value (w / v%)) is 0.3 to 20000. Being and
(Requirement 5b) The ratio of the concentration value (ppb) of the A5 component to the acetic acid concentration value (w / v%) (A5 component concentration value (ppb) / acetic acid concentration value (w / v%)) is 0.03 to 20000. Being
An acetic acid-containing food or drink that meets at least one requirement selected from the group consisting of. (Requirement 1a) The content of the A1 component is 0.05 to 20000 ppb.
(Requirement 2a) The content of the A2 component is 0.01 to 50000 ppb.
(Requirement 3a) The content of the A3 component is 0.01 to 50000 ppb.
(Requirement 4a) Satisfy at least one requirement selected from the group consisting of the content of the A4 component of 0.1 to 20000 ppb and (Requirement 5a) the content of the A5 component of 0.01 to 20000 ppb. , The acetic acid-containing food or drink according to claim 1. (Requirement 1b) The ratio of the concentration value (ppb) of the A1 component to the acetic acid concentration value (w / v%) (concentration value of the A1 component (ppb) / acetic acid concentration value (w / v%)) is 0.12 to 20000. That there,
(Requirement 2b) The ratio of the concentration value (ppb) of the A2 component to the acetic acid concentration value (w / v%) (A2 component concentration value (ppb) / acetic acid concentration value (w / v%)) is 0.03 to 50000. There is, and (requirement 3b) the ratio of the concentration value (ppb) of the A3 component to the acetic acid concentration value (w / v%) (concentration value of A3 component (ppb) / acetic acid concentration value (w / v%)) 0.03 to 50,000 Dearuko and
Or Ranaru satisfies at least one requirement selected from the group claim 1 or acetic acid food product according to 2. The requirements 4a and satisfies at least one requirement selected from the group consisting of the requirements 5a, acetic acid food product according to claim 2. The acetic acid-containing food or drink according to any one of claims 1 to 4 , which contains fruit juice. The acetic acid-containing food or drink according to claim 5 , wherein the fruit juice content (in terms of straight fruit juice) is 0.1% by mass or more and 700% by mass or less. At least one selected from the group consisting of apple juice, blueberry juice, citrus juice, strawberry juice, pomegranate juice, grape juice, peach juice, horse juice, mango juice, pineapple juice, banana juice, and lychee juice. The acetic acid-containing food or drink according to claim 5 or 6. The acetic acid-containing food or drink according to any one of claims 1 to 7 , which is a beverage or a composition for preparing the beverage. Mix acetic acid so that the content is 0.02 w / v% or more, and (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, And (A5 component) at least one aroma component selected from the group consisting of ethyl isobutyrate so that the total content is 0.005 ppb or more , and at least selected from the group consisting of the A4 component and the A5 component. One aroma component (requirement 4b) Ratio of the concentration value (ppb) of the A4 component to the acetic acid concentration value (w / v%) (A4 component concentration value (ppb) / acetic acid concentration value (w / v%)) ) Is 0.3 to 20000, and (requirement 5b) the ratio of the concentration value (ppb) of the A5 component to the acetic acid concentration value (w / v%) (concentration value of the A5 component (ppb) / acetic acid concentration value (w) / v%)) Selected from the group consisting of 0.03 to 20000 Selected from the group consisting of acetic acid odor, pungent odor, and stuffy odor, including formulation to meet at least one requirement. A method for producing acetic acid-containing foods and drinks in which at least one is reduced. At least one aroma selected from the group consisting of (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, and (A5 component) ethyl isobutyrate. At least one aroma component selected from the group consisting of the A4 component and the A5 component so that the total content of the components is 0.005 ppb or more (requirement 4b) with respect to the acetic acid concentration value (w / v%). The ratio of the concentration value (ppb) of the A4 component (A4 component concentration value (ppb) / acetic acid concentration value (w / v%)) is 0.3 to 20000, and (requirement 5b) acetic acid concentration value (w /). At least selected from the group consisting of the ratio of the concentration value (ppb) of the A5 component to v%) (concentration value of A5 component (ppb) / acetic acid concentration value (w / v%)) of 0.03 to 20000. A method for suppressing at least one selected from the group consisting of acetic acid odor, pungent odor, and stuffy odor of acetic acid-containing foods and drinks, which comprises blending to meet one requirement. At least one aroma selected from the group consisting of (A1 component) propyl acetate, (A2 component) ethyl dimethylbutyrate, (A3 component) hexyl acetate, (A4 component) methyl acetate, and (A5 component) ethyl isobutyrate. It contains a component, contains at least one aroma component selected from the group consisting of the A4 component and the A5 component, and the total content of the aroma component in an acetic acid-containing food or drink is 0.005 ppb or more. In addition, in acetic acid-containing foods and drinks (requirement 4b), the ratio of the concentration value (ppb) of the A4 component to the acetic acid concentration value (w / v%) (concentration value of the A4 component (ppb) / acetic acid concentration value (w / v%) )) Is 0.3 to 20000, and (Requirement 5b) Ratio of the concentration value (ppb) of the A5 component to the acetic acid concentration value (w / v%) (A5 component concentration value (ppb) / acetic acid concentration value ( A group consisting of acetic acid odor, pungent odor, and stuffy odor of acetic acid-containing foods and drinks for use so as to satisfy at least one requirement selected from the group consisting of w / v%)) of 0.03 to 20000. At least one inhibitor of choice.