JP7181530B2 - Acetic acid odor relieving agent - Google Patents

Description

TECHNICAL FIELD The present invention relates to a flavoring component useful for alleviating irritating odors caused by acetic acid without changing the flavor of vinegar, which is widely used as one of acid seasonings, and foods using it as much as possible.

Vinegar has been used since ancient times to enhance and improve the flavor of food and as a preservative for raw food by applying its bacteriostatic action. Furthermore, in recent years, it is widely used as a health food because of its fatigue recovery effect and blood pressure/blood sugar control effect.

As described above, vinegar is an essential food ingredient in our daily lives. However, many users do not like the pungent odor and sour taste of acetic acid, which is the main constituent of vinegar. In particular, when blending in beverages and the like, various measures are required, including the blending amount.

There are two types of vinegar: synthetic vinegar and brewed vinegar. Especially in the case of the latter, as it contains various substances other than acetic acid produced during the fermentation process, the overall flavor and flavor, including the irritating odor and sourness, is lost. Free adjustment is not easy.

Regarding brewed vinegar, a heat treatment method after fermentation (see, for example, Patent Documents 1 and 2) is disclosed as a method of adjusting acidity to reduce irritating odor and sourness, but adjustment of flavor and flavor balance is disclosed. is difficult. There are also known methods of adding certain secondary raw materials during the process of acetic acid fermentation (see, for example, Patent Documents 3 and 4). Although effective for the production of brewed vinegar, it is not a method that can be applied to the production of many other types of brewed vinegar.

On the other hand, there are many known methods of adding various additives to vinegar intermediate products after brewing to reduce the acetic acid odor and sour taste (see, for example, Patent Documents 5 to 9). , monoethyl succinate, whey, crotonic acid, maltol, etc. have been reported to reduce the acetic acid odor or sour taste (or both). However, even if the odor of acetic acid is suppressed by the addition of these substances, an off-taste such as bitterness is newly produced, and the original flavor of acetic acid tends to be impaired in general. These conventional methods have drawbacks. .

Thus, although many methods for reducing the acetic acid odor and sour taste of vinegar have been proposed, there is no method for selectively suppressing only the acetic acid odor without impairing the original sour taste and flavor of vinegar. The sourness of vinegar is a fundamental and essential element of vinegar, and it is important not to change the sourness of vinegar as an acid seasoning as much as possible, except when applying vinegar to special foods.

Japanese Patent Application Laid-Open No. 2005-253380 JP 2013-81384 A JP-A-6-133756 JP-A-6-339365 JP-A-11-318379 JP-A-2006-94817 Japanese Patent Application Laid-Open No. 2008-263810 JP 2009-65842 A JP-A-6-335379

The pungent odor caused by acetic acid, an essential ingredient contained in vinegar, often gives an unpleasant feeling, but if you try to remove or reduce it, the original acidity of vinegar and the overall flavor will be lost at the same time. This is the problem.

The main feature of the present invention is that the irritating odor of acetic acid is alleviated while hardly impairing the flavor of the vinegar by adding a low-molecular-weight flavoring ingredient that is recognized as safe as a food additive to the vinegar. and

Specifically, as perfume ingredients, (1) citral (including citral-a or citral-b, and mixtures thereof at any ratio), (2) terpineol (α-terpineol, β-terpineol, γ-terpineol, (3) terpinyl acetate (α-terpinyl acetate, β-terpinyl acetate, γ-terpinyl acetate, δ-terpinyl acetate, any one of pinyl acetate, or a mixture thereof at any ratio), if necessary, a perfume composed of at least one group selected from the three groups (1) to (3) The present invention was completed by a method of adding to vinegar together with an appropriate amount of surfactant (food additive) and, if necessary, with an appropriate amount of edible oil as a diluent.

Surfactants used here include, but are not limited to, sorbitan fatty acid esters, polyoxyethylene sorbitan fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and the like. not a thing

Oils and fats used as diluents include, but are not limited to, rapeseed oil, corn oil, soybean oil, linseed oil, olive oil, sesame oil, peanut oil, and the like, and mixed oils and fats thereof.

The acetic acid odor mitigating agent of the present invention can obtain the optimum acetic acid odor reducing effect by selecting the fragrance to be used according to the type of vinegar and adjusting the amount added. It has the advantage that it can be applied to grain vinegars such as rice vinegar, rice black vinegar, and barley black vinegar, which have various flavors, fruit vinegars such as apple vinegar and grape vinegar, and various other table vinegars.

In addition, since the acetic acid odor mitigating agent of the present invention is a flavor that is relatively easily volatilized, it greatly contributes to the sense of smell but has little effect on the sense of taste. It also has a great feature that it can be suppressed to a limit.

The acetic acid odor mitigating agent of the present invention is added to half-finished vinegar after brewing or after preparation at room temperature in an amount of 3% or more of the acidity of the vinegar with stirring to homogenize it, or if necessary, a surfactant The purpose can be achieved by adding an appropriate amount of oil or fat and dispersing it uniformly. The acidity of vinegar is the value obtained by converting the total weight of acetic acid and other coexisting acidic substances (mainly organic acids) into acetic acid. , "acidity" was used as a value to approximate the content of acetic acid.

Thirty panelists in their teens to sixties (five in each age group) evaluated changes in flavor and flavor when an appropriate amount of the acetic acid odor mitigating agent of the present invention was added to various commercially available brewed vinegars. The results will be specifically described by the following examples, but these are only examples and do not limit the scope of the present invention.

Seven emollients, AG, were prepared by combining citral, terpineol, and terpinyl acetate in the weight ratios (%) shown in Table 1 (Table 1).

The softening agents appropriately selected from Table 1 were added to various brewed vinegars at the ratios shown in Table 2, and the flavor and flavor were evaluated by panelists. Regarding the odor of acetic acid, 0 point is given when not felt at all, 1 point when slightly felt, 2 points when slightly felt, 3 points when strongly felt, and 4 points when strongly felt. Regarding the presence or absence of strange odor), 0 points if not felt at all, -1 point if slightly felt, -2 points if slightly felt, -3 points if strongly felt, and -4 points if strongly felt. Regarding the overall flavor including sourness, 0 points if no change, -1 point if slightly changed, -2 points if slightly changed, -3 points if significantly changed. , -4 points were given when a strong change was felt, and the average value by 30 people was shown. The added amount in the table indicates the weight ratio of the softening agent in the finally prepared vinegar containing the softening agent (the same applies to the following tables).

As these results show, the average value of the acetic acid odor remains at 1.8 or less when the softening agent is added. In addition, the change in both the offensive odor and flavor remains extremely minor, and by appropriately selecting the type and amount of emollient added, the acetic acid odor is noticeable without the occurrence of offensive odor or significant change in flavor. and the object of the present invention can be achieved.

In the same manner as in Example 2, the softening agents were added to various brewed vinegars at the ratios shown in Table 3, and the flavor and flavor were evaluated by panelists. In addition, 0.8% of polyoxyethylene sorbitan fatty acid ester and 0.3% of olive oil are used in 1) of the superscript number about the relaxation agent, 0.9% of sucrose fatty acid ester is used in 2), and 3) is used. , and 1.0% of polyglycerin fatty acid ester were added, respectively.

As described above, the acetic acid odor mitigating agent of the present invention can be applied to various types of vinegar, and can be used in a wide range of applications by appropriately combining surfactants, fats and oils, and the like.

Also, from the results of Tables 2 and 3, it is judged that the amount of the softening agent added is preferably about 20% of the acidity (for example, brown rice vinegar with the softening agent G added in Table 2), but ordinary vinegar has an acetic acid odor and Due to its strong sourness, it is rarely used directly and is used in dishes and beverages in a considerably diluted state. In addition, when the acidity is low, the acetic acid odor and sourness are not necessarily proportional to the acidity sensorily, so the optimum usage amount of the softening agent may vary greatly.

Therefore, using diluted rice vinegar (acidity 0.21) prepared by diluting rice vinegar (acidity 4.2) 20 times with water, evaluation by panelists was performed by changing the type and amount of the softening agent. .

As can be seen from Table 4, the appropriate addition amount of the mitigating agent varies greatly. That is, it was found that an addition amount of 0.004% (1.9% relative to acidity) is insufficient, but good results can be obtained if 0.006% (2.9% relative to acidity) or more is added. did. On the other hand, regarding the upper limit of the amount to be added, since the acetic acid odor mitigating agent of the present invention has little offensive odor and little effect on flavor, it is possible to add several hundred percent of the acidity, so the upper limit is set. It is difficult.

The acetic acid odor mitigating agent according to the present invention is highly effective in mitigating the irritating odor of acetic acid, which is the main component contained in vinegar used in various foods and beverages, and is almost accompanied by unpleasant (uncomfortable) odors. In addition, it can be applied to various types of vinegar without substantially impairing the flavor of the vinegar, so its utility value is extremely high.

Claims (1)

For vinegar, citral-a, citral-b, α-terpineol, β-terpineol, γ-terpineol, δ-terpineol, α-terpinyl acetate, β-terpinyl acetate, γ-terpinyl acetate, At least one compound selected from δ-terpinyl acetate is blended in an amount of 3% or more of the acidity of vinegar together with surfactants (food additives) and edible oils and fats as necessary. An acetic acid odor mitigating agent for vinegar characterized by: