Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
  • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/56—Flavouring or bittering agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients
  • A23L2/68—Acidifying substances
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/60—Salad dressings; Mayonnaise; Ketchup
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/82—Acid flavourants
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/84—Flavour masking or reducing agents
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
  • C12J1/00—Vinegar; Preparation or purification thereof
  • C12J1/08—Addition of flavouring ingredients
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
  • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
  • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
  • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

• the present invention relates to an acid irritation inhibitor that alleviates throat irritation caused by acetic acid.
• Acetic acid is used in food and drink as a seasoning ingredient and for its bacteriostatic action.
• various vinegar-based products have been developed. There is a growing awareness of actively taking healthy foods, beverages and supplements.
• Patent Document 1 describes that by adding camphor and/or eugenol to acetic acid in a certain ratio to acetic acid, the generation of acetic acid odor is reduced and food and drink with excellent flavor can be produced.
• Patent Document 2 reports that a vinegar drink in which the sour taste and irritating odor of acetic acid are suppressed can be obtained by adding ⁇ -glucan to acetic acid at a certain ratio.
• Patent Document 3 by containing 3-hydroxy-4,5-dimethyl-2(5H)-furanone together with an edible organic acid, a sharp acidity is suppressed and an acid-containing seasoning with a mild acidity is obtained. has been reported.
• Patent Document 4 (A) unsaturated alcohols having 8 carbon atoms and (B) at least one aromatic component selected from monoterpenes or sesquiterpenes are contained to reduce both sour taste and sour odor.
• An acetic acid-containing food and drink in which both are suppressed has been proposed.
• conventional methods are not satisfactory in the effect of reducing sourness and irritating odors, and the aroma of the added substance itself is transferred to the food and drink, destroying the original taste and flavor balance of the food and drink. There were problems such as a decrease in palatability.
• An object of the present invention is to provide an acid stimulus inhibitor capable of suppressing throat irritation when acetic acid-containing foods and drinks are ingested.
• cardamonin has the effect of suppressing throat irritation when ingesting foods and drinks containing acetic acid, and also suppresses sour taste, stuffy odor, and sour odor.
• the present inventors have found that it has a suppressing effect, and have completed the present invention.
• the present invention includes the following inventions.
• An acid stimulus inhibitor containing cardamonin as an active ingredient (2)
• the acid stimulus inhibitor according to (1) which is for food and drink containing acetic acid.
• the acid irritation inhibitor according to (1) or (2) wherein the acid irritation is throat irritation caused by acetic acid.
• a method for producing an acetic acid-containing food and drink with reduced acid stimulation which comprises adding cardamonin to the acetic acid-containing food and drink.
• the production method according to (4) wherein the acid irritation is throat irritation caused by acetic acid.
• the amount of cardamonin added to the acetic acid-containing food or drink is 1 ⁇ 10 ⁇ 10 ppm or more, or 1.0 ⁇ 10 ⁇ 8 ppm or more, or 1.0 ⁇ 10 ⁇ 6 ppm or more, or 1.0 ⁇ 10 ⁇ 4 ppm or more, 100 ppm or less, or 10 ppm or less, or 1 ppm or less, the production method according to (4) or (5).
• a method for suppressing acid stimulation of an acetic acid-containing food or drink comprising adding cardamonin to the acetic acid-containing food or drink.
• the method according to (7), wherein the acid irritation is throat irritation caused by acetic acid.
• the amount of cardamonin added to the acetic acid-containing food or drink is 1 ⁇ 10 ⁇ 10 ppm or more, or 1.0 ⁇ 10 ⁇ 8 ppm or more, or 1.0 ⁇ 10 ⁇ 6 ppm or more, or 1.0 ⁇ 10 ⁇ 4 ppm or more, 100 ppm or less, or 10 ppm or less, or 1 ppm or less, the method according to (7) or (8).
• the ratio of the acetic acid content (w/v%) to the cardamonin content (ppm) (acetic acid content (w/v%) / cardamonin content (ppm)) is 0.01 to 1 ⁇ 10 9 , or 0.01 to 1.0 ⁇ 10 7 , or 0.01 to 1.0 ⁇ 10 6 , the acetic acid-containing food or drink according to (11) or (12).
• the content of cardamonin in the acetic acid-containing food or drink is 1 ⁇ 10 ⁇ 10 ppm or more, or 1.0 ⁇ 10 ⁇ 8 ppm or more, or 1.0 ⁇ 10 ⁇ 6 ppm or more, or 1.0 ⁇
• the ratio of the acetic acid content (w/v%) to the cardamonin content (ppm) (acetic acid content (w/v%) / cardamonin content (ppm)) is 0.01 to 1 ⁇ 10 9 , or 0.01 to 1.0 ⁇ 10 7 , or 0.01 to 1.0 ⁇ 10 6 acetic acid containing the acid stimulation inhibitor according to any one of (14) to (16) Containing Food and Beverages.
• an acid stimulus inhibitor capable of suppressing throat irritation, sour taste, and stuffy odor when acetic acid-containing foods and drinks are ingested. Therefore, acetic acid-containing food and drink such as vinegared beverages containing the acid stimulus inhibitor of the present invention suppresses the sour taste, stuffy odor, and sour odor peculiar to acetic acid, which tend to be avoided, and makes it possible to ingest acetic acid, which is useful for health.
• Acid stimulus inhibitor The acid stimulus inhibitor of the present invention contains cardamonin as an active ingredient.
• Cardamonin (systematic name: (E)-2',4'-dihydroxy-6'-methoxychalcone, (2E)-1-(2,4-dihydroxy-6-methoxyphenyl) used in the acid stimulation inhibitor of the present invention )-3-Phenylprop-2-en-1-one, English notation: Cardamonin) is a kind of chalconoid, has the molecular formula C 16 H 14 O 4 (molecular weight: 270.284), and the CAS registry number is 19309-14-9.
• the above cardamonin is not limited as long as it can be taken orally, and may be a synthetic product, a plant material containing cardamonin, or an extract thereof.
• Plant materials containing cardamonin include, for example, cardamom, turmeric, shell ginger tea, and Hainan ginger ginger. These may be used alone or in combination of two or more.
• the cardamonin extract can be prepared by adding the above cardamonin-containing plant material to a solvent, allowing the mixture to stand, and then filtering. Alternatively, it can be prepared by heating the solvent to which the above-mentioned cardamonin-containing plant material has been added and then allowing it to stand still after being heated to a specific temperature, or by maintaining it at a constant temperature while stirring.
• the solvent used for extraction includes water, ethanol, and a mixed solvent of water-ethanol, with water being preferred.
• the amount of the solvent to be used is not particularly limited, and may be, for example, 10 times or more, preferably 20 times or more, relative to the plant material (dry weight) containing cardamonin. It is preferably 100 times or less for convenience of operation in the case of
• the extract of cardamonin can be used as it is as the acid stimulus inhibitor of the present invention, but if necessary, it is subjected to concentration treatment, hot air drying, steam drying, freeze drying, drying treatment such as spray drying, separation and purification treatment, and decolorization treatment. and the like, and used as the acid stimulus inhibitor of the present invention.
• the acid stimulus inhibitor of the present invention is suitably used to suppress throat irritation, sour taste, and stuffy odor when acetic acid-containing food and drink are ingested.
• the term "throat irritation” refers to sore throat and discomfort caused by acetic acid that occur when or after swallowing acetic acid-containing food and drink, specifically irritated and prickly sensations.
• suppression of throat irritation refers to partial or complete non-perception of throat irritation.
• "sourness” is one of the five basic tastes (acidity, sweetness, saltiness, bitterness, and umami), and acidity such as acetic acid, citric acid, malic acid, lactic acid, and tartaric acid contained in food and drink.
• the "stuffy smell” is a cheese smell or stuffy sock-like smell derived from acetoin produced in the acetic acid fermentation process and diacetyl produced by autoxidation of acetoin. called.
• the content of cardamonin in the acid stimulation inhibitor of the present invention is in the range of 0.00001 to 99.9% by weight, and may be appropriately changed depending on the dosage form.
• the form of the acid stimulus inhibitor of the present invention may be either liquid or solid.
• solid forms include powder, granules, blocks, capsules, and the like.
• the base when the acid stimulus inhibitor of the present invention is liquid include water, alcohol (eg, ethanol), liquid sugar, fats and oils, glycerin, propylene glycol, and the like.
• the base includes, for example, various sugars such as starch, dextrin, cyclodextrin, sucrose and glucose, proteins, peptides, salt, oils and fats, silicon dioxide, and the like. , yeast cells, various powder extracts, and the like.
• additives that are food sanitation-acceptable may be used for the acid stimulus inhibitor of the present invention as long as they do not interfere with the effects of suppressing throat irritation, sourness, and stuffy odor.
• additives include proteins, peptides, amino acids, vitamins, minerals (calcium, potassium, sodium, etc.), lipids (vegetable oil, fish oil, animal fat, etc.), sweeteners (glucose, sucrose, fructose, isomerized liquid sugar, aspartame, stevia, etc.), acidulants (citric acid, malic acid, tartaric acid, etc.), excipients (dextrin, starch, etc.), flavors (esters, alcohols, aldehydes) , ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, etc.), binders, diluents, coloring agents, buffers, thick
• the acid stimulus inhibitor of the present invention when added to an acetic acid-containing food or drink, can alleviate throat irritation when the food or drink is ingested, and can also suppress sour taste, stuffy odor, and sour odor. , the effect of improving, reforming, or enhancing the original taste and flavor of the food and drink to a desired taste and flavor, and enhancing the taste and flavor to a desired level can also be expected.
• the acid stimulus inhibitor of the present invention may be added to the acetic acid-containing food or drink as part of raw materials when the food or drink is produced, or may be added when the food or drink is eaten.
• acetic acid refers to acetic acid molecules (CH 3 COOH) and acetate ions (CH 3 COO ⁇ ), and the content of acetic acid refers to the total concentration of these.
• the lower limit of the content of acetic acid in the acetic acid-containing food and drink of the present invention is preferably 0.1 w/v%, and 0.2 w/v%, since the need for the acid stimulus inhibitor of the present invention is higher. More preferably, 0.5 w/v % is even more preferable.
• the upper limit of the content is preferably 15 w/v%, more preferably 10 w/v%, even more preferably 7 w/v%, and even more preferably 5 w/v%, although it depends on the type of acetic acid-containing food or drink. .
• the origin of acetic acid in the acetic acid-containing food or drink of the present invention is not particularly limited as long as it is suitable for the food or drink. It can be acetic acid), or it can be derived from seasonings, food ingredients, etc. blended in food and drink (acetic acid in the acetic acid-containing food and drink of the present invention is acetic acid contained in seasonings, food ingredients, etc.) can.
• the acetic acid-containing food and drink to which the acid stimulus inhibitor of the present invention is added is not particularly limited as long as it is vinegar or food and drink manufactured using vinegar as a raw material.
• the above vinegar includes brewed vinegar produced mainly from grains such as rice and barley and fruit juice, and synthetic vinegar made by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or adding brewed vinegar to it. and any of them can be used in the present invention.
• brewed vinegar examples include grain vinegar (rice vinegar, brown rice vinegar, black vinegar, lees vinegar, malt vinegar, pigeon vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, white grape vinegar, citrus ( lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, etc.) Vinegar, mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, cassis vinegar, raspberry vinegar, wine vinegar, balsamic vinegar, etc.
• grain vinegar rice vinegar, black vinegar, lees vinegar, malt vinegar, pigeon vinegar, soybean vinegar, etc.
• fruit vinegar apple vinegar, grape vinegar, white grape vinegar, citrus ( lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, etc.
• Vinegar mango vinegar
• strawberry vinegar blueberry vinegar
• pomegranate vinegar peach vinegar
• plum vinegar plum vinegar
• pineapple vinegar cas
• vinegar produced by acetic acid fermentation using ethanol as a raw material Chinese vinegar, sherry vinegar, etc.
• synthetic vinegar includes glacial acetic acid or acetic acid diluted with water as appropriate. These vinegars may be used alone or in combination of two or more.
• Examples of food and drink products manufactured using vinegar as a raw material include vinegar drinks (grain vinegar drinks, fruit vinegar drinks, fruit juice mixed vinegar drinks, etc.), seasoning vinegar (ponzu, ponzu soy sauce, sweet vinegar, seasoning vinegar for vinegared dishes, sushi rice Seasoning vinegar for vinegar, seasoning liquid for pickling (e.g.
• pickles, etc. mayonnaise, dressings (non-oil dressing, separated dressing, emulsified dressing, etc.), sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), sauces (Worcester sauce, ketchup, oyster sauce, etc.), soups (men soup, hotpot soup, etc.), seasonings for various menus (seasonings for rice, seasonings for Chinese food, seasonings for simmered dishes, seasonings for natto, etc.), fermentation Food and drink (pickles, kimchi, yogurt, lactic acid beverages, fermented milk drinks, etc.), cooked foods containing vinegar (sushi, vinegared dishes, salads, sweet and sour pork, pickles, etc.), confectionery (jelly, pudding, bavarois, mousse, etc.), frozen desserts ( ice cream, sherbet, smoothie, etc.).
• sauces sesame-containing seasonings such as sesame sauce, yakiniku sauce
• vinegared beverages are preferred in that acetic acid can be ingested easily and efficiently, and fruit juice-containing vinegared beverages are more preferred in terms of improved palatability.
• the fruit juice used herein refers to the juice of the fruit or the liquid portion of the fruit obtained by extraction or the like, and may be a puree or grated fruit obtained by pureing or grating the fruit.
• Fruit juices used in the fruit juice-containing vinegared beverage of the present invention include, for example, apple, peach, grape, acerola, blueberry, raspberry, pear, lemon, yuzu, sudachi, lime, mandarin orange, grapefruit, hassaku, calamansi, strawberry, pomegranate, Fruit juices derived from bananas, melons, watermelons, plums, kiwis, pineapples, cassis, apricots, guava, plums, mangoes, papaya, lychees, and the like. One or two or more of these fruit juices can be used.
• the fruit juice can be used after being subjected to processing such as freezing, concentration, and reduction.
• the acetic acid-containing food and drink to be the subject of the present invention include, in addition to the above general food and drink, foods other than pharmaceuticals that can be ingested for the purpose of maintaining and improving health, such as health foods, functional foods, and health foods. It is used in the sense of including functional food or special purpose food.
• Health foods include foods provided under the names of nutritional supplements, health supplements, supplements, and the like. Foods with health claims are defined by the Food Sanitation Law or the Health Promotion Law. This includes foods with function claims that can display the content notified to the Commissioner of the Consumer Affairs Agency regarding the functionality of the food.
• Foods for special dietary uses include foods for the sick, foods for the elderly, foods for infants, foods for pregnant women, etc., which are labeled as being suitable for specific subjects or patients with specific diseases.
• indications such as specific health effects and functions of nutritional ingredients attached to food and drink are indicated on product containers, packaging, instructions, and attached documents, product flyers and pamphlets, newspapers and magazines, etc. can be advertisements for products, etc.
• the form of food and drink may be any form suitable for eating, such as solid, liquid, granule, grain, powder, capsule, cream, or paste.
• the shape of the above-mentioned health food and the like includes liquid (including syrup, milk, and suspension), tablet, round, capsule, powder, granule, fine grain, and lozenge. etc. are preferred.
• acetic acid-containing foods and drinks can be produced by a commonly used method, except for adding the acid stimulus inhibitor of the present invention.
• a fruit juice-containing vinegared drink it can be produced by adding fruit juice, honey, etc. to vinegar together with the acid stimulus inhibitor of the present invention, and diluting the mixture appropriately.
• ponzu soy sauce it can be produced by adding soy sauce, sugar, salt, citrus fruit juice, spices, etc. to vinegar together with the acid stimulation inhibitor of the present invention.
• sushi vinegar it can be produced by adding an appropriate amount of seasoning such as sugar, salt, mirin, etc. to vinegar together with the acid stimulus inhibitor of the present invention.
• the acetic acid-containing food or drink of the present invention is characterized in that the content of cardamonin in the acetic acid-containing food or drink is within a predetermined range.
• the content of cardamonin in the acetic acid-containing food or drink of the present invention can be, for example, in the range of 1 ⁇ 10 ⁇ 10 ppm or more and 100 ppm or less.
• the content of cardamonin in the acetic acid-containing food or drink of the present invention is not particularly limited as long as the acid stimulation inhibitor of the present invention can exhibit the effect of inhibiting acid irritation, but is 1.0 ⁇ 10 ⁇ 10 ppm or more, preferably 1.0 ⁇ 10 ⁇ 8 ppm or more, more preferably 1.0 ⁇ 10 ⁇ 6 ppm or more, still more preferably 1.0 ⁇ 10 ⁇ 4 ppm or more, and 100 ppm or less , preferably 10 ppm or less, more preferably 1 ppm or less.
• the content of the acid stimulus inhibitor of the present invention in the acetic acid-containing food and drink can be appropriately adjusted depending on the content of cardamonin in the acid stimulus inhibitor and the effect of suppressing acid irritation, but the content is 1 ⁇ 10 ⁇ 10 to 99.0%. 99% by mass, preferably 1 ⁇ 10 ⁇ 5 to 99.99% by mass, 0.01 to 99.99% by mass, more preferably 0.01 to 50.00% by mass, still more preferably 0.01 to 10% by mass .00% by weight, particularly preferably 0.05 to 10.00% by weight.
• the ratio of the acetic acid content (w/v%) to the cardamonin content (ppm) in the acetic acid-containing food or drink of the present invention is , 0.01 to 1.0 ⁇ 10 9 , preferably 0.01 to 1.0 ⁇ 10 7 , more preferably 0.01 to 1.0 ⁇ 10 6 .
• the concentration of cardamonin in the acetic acid-containing food and drink of the present invention is determined when the amount of the compounding is known (for example, when the acetic acid-containing food and drink is obtained by mixing purified cardamonin). It can be calculated from the blending amount and the volume of the acetic acid-containing food or drink, and if the blending amount of cardamonin is unknown, it can be calculated according to or according to the method described in Reference Examples below. In addition, "ppm” in this specification is mass concentration (w/w).
• the acetic acid-containing food and drink of the present invention can contain other raw materials depending on the type of food and drink.
• Other raw materials include water, saccharides (including high-intensity sweeteners), crushed products obtained by processing such as cutting and grinding fruits and vegetables (squeezed liquid (fruit juice and vegetable juice), puree, paste, etc.), Flavors, salt, amino acid seasonings, nucleic acid seasonings, organic acid seasonings, acidulants, flavor ingredients, umami seasonings, alcoholic beverages, fats and oils, spices, spice extracts, flavor oils, viscosity modifiers, stabilizers , coloring agents, calcium salts, ingredients, and the like.
• the combination and content of these other raw materials are not particularly limited, and can be appropriately set according to the type of food or drink.
• the acetic acid content and cardamonin content in the evaluation samples were measured as follows.
• (1) Method for quantifying the content of acetic acid The sample was diluted with ultrapure water so that the concentration of acetic acid was around 100 mg%, and the peak area of acetic acid was measured using high performance liquid chromatography (HPLC) according to the following conditions. was analyzed. Also, 100 mg % acetic acid diluted with ultrapure water was similarly analyzed as a standard sample, and the content of acetic acid in each sample was calculated by the external standard method.
• the sample may be diluted with methanol, and the peak area of cardamonin was analyzed using high performance liquid chromatography (HPLC) under the following conditions.
• HPLC high performance liquid chromatography
• 100 mg % cardamonin diluted with methanol was similarly analyzed as a standard sample, and the cardamonin content of each sample was calculated by the external standard method.
• ⁇ Measurement equipment high-performance liquid chromatography (manufactured by Shimadzu Corporation, model LC-10ADVP) - Mobile phase: 75% methanol aqueous solution, 0.5 ml / min ⁇
• Detection Photodiode array detector SPD-M30A (manufactured by Shimadzu Corporation, 346 nm)
• Test Product Cardamonin powder (manufactured by Shaanxi Yuantai Biological Technology, Specification: 98%) was dispersed in ethyl alcohol to a concentration of 1% by mass. This dispersion was further diluted with ethyl alcohol to prepare acid stimulus inhibitor S1 having the cardamonin concentration shown in Table 1.
• Test products 1 to 7 were prepared by mixing 8.5% by mass of brown rice vinegar (6.1% acidity) with 91% by mass of water and 0.5% by mass of each acid stimulus inhibitor S1. In addition, a mixture of 8.5% by mass of brown rice vinegar (acidity 6.1%) and 91.5% by mass of water (without addition of acid stimulus inhibitor S1) was used as a control.
• Analytical sensory evaluation expert panelists are expert panelists whose ability to judge tastes and aromas is guaranteed by the following identification test (I) and identification test (II).
• evaluation criteria The evaluation points for each evaluation item were calculated by taking the weighted average of the evaluations by 6 people. A score of 3.3 out of a 5-point evaluation is considered a passing score (effective), a score of 3.5 or more is considered to have a good effect, a score of 4 or more is considered to have a better effect, and a score of 4.5 or more is the most It was supposed to have a good effect. In addition, when the evaluation score for each evaluation item was less than 3 even for one item, the evaluation score was disqualified.
• Throat irritation when swallowing Throat pain, discomfort, irritated sensation, and tingling sensation when swallowing the sample> 5: Sensing weak throat stimulation compared to the control. 4: Slightly less throat irritation than the control. 3: A similar degree of throat irritation is felt compared with the control. 2: Slightly stronger throat irritation than the control. 1: Stronger throat irritation than control.
• Throat irritation after swallowing Throat pain, discomfort, irritated sensation, and tingling sensation felt after swallowing the sample completely> 5: Sensing weak throat stimulation compared to the control. 4: Slightly less throat irritation than the control. 3: A similar degree of throat irritation is felt compared with the control. 2: Slightly stronger throat irritation than the control. 1: Stronger throat irritation than control.
• ⁇ Sourness sour taste felt on the tongue> 5: A sour taste is felt weaker than the control. 4: Slightly weaker sourness than control. 3: A similar sour taste is sensed as compared with the control. 2: The sourness is sensed to be slightly stronger than that of the control. 1: A strong sour taste is felt as compared with the control.
• Table 1 shows the sensory evaluation results of each test product (evaluation sample).
• Test Example 2 Effect of acetic acid content
• test product Cardamonin powder manufactured by Shaanxi Yuantai Biological Technology, Specification: 98%) was dissolved in ethyl alcohol to a concentration of 1% by mass, and an acid stimulus inhibitor was added.
• S2 was prepared.
• Brown rice vinegar (acidity 6.1%) was mixed with water so that the acetic acid content shown in Table 2 was obtained. ⁇ 11 were prepared.
• a sample to which no acid stimulus inhibitor was added was used as a control (the same applies to subsequent test examples).
• Test Example 3 Effects of types of vinegar (1) Preparation of test product Cardamonin powder (manufactured by Shaanxi Yuantai Biological Technology, Specification: 98%) was dissolved in ethyl alcohol to a concentration of 1% by mass, and an acid stimulus inhibitor was added. S2 was prepared. Each vinegar (brown rice vinegar, apple vinegar, brewed vinegar) shown in Table 3 was mixed with water so that the acetic acid content was 0.5% by mass, and the acid stimulus inhibitor S2 was mixed with the cardamonin content shown in Table 3. were added to prepare test products 12 to 14.
• vinegar brown rice vinegar, apple vinegar, brewed vinegar
• cardamonin As shown in Table 3, the addition of cardamonin was found to be effective in suppressing throat irritation, stuffy odor, and sour taste, regardless of whether the vinegar was brown rice vinegar, apple vinegar, or brewed vinegar.
• Test Example 4 Addition effect of cardamonin in various acetic acid-containing foods and drinks 1.
• Fruit Juice-Containing Vinegar Beverage (1) Preparation of Test Product Cardamonin powder (manufactured by Shaanxi Yuantai Biological Technology) was dissolved in ethyl alcohol to a concentration of 0.01% by mass to prepare acid stimulus inhibitor S3.
• Vinegar brown rice vinegar, apple vinegar, brewed vinegar
• fruit juice apple juice, blueberry juice, pomegranate juice, lemon juice, peach juice, pink grapefruit juice
• organic acids citric acid, apple
• the blending amounts of vinegar and acid stimulus inhibitor S3 were set so as to have the acetic acid content and the cardamonin content shown in Table 4, respectively.
• test product Cardamonin powder manufactured by Shaanxi Yuantai Biological Technology
• ethyl alcohol a concentration of 0.01% by mass or 0.1% by mass, respectively.
• acid irritation inhibitor S3, and acid irritation inhibitor S4 were prepared.
• Test products 24 to 27 were prepared by mixing vinegar, seasonings, etc. with water in the formulation amounts shown in Table 5, and then adding the acid stimulation inhibitor S3 or the acid stimulation inhibitor S4, respectively.
• the blending amounts of vinegar and acid stimulus inhibitor were set so as to have the acetic acid content and the cardamonin content shown in Table 5, respectively.
• a tomato sauce was prepared by frying 6 g of minced garlic and 115 g of onion in 33.7 g of olive oil, adding 840 g of chopped tomatoes, 4 g and 1 g of salt, and simmering. To 94% by mass of this tomato sauce, 5.0% by mass of brewed vinegar and 0.53% by mass of water were added and mixed, and 0.47% by mass of the aforementioned acid stimulus inhibitor S3 was added to prepare a solution.
• Test product 29 was prepared by adding 0.15% by mass of the aforementioned acid stimulation inhibitor S3 to 99.85% by mass of commercially available pickles (Branston ORIGINAL (manufactured by Mizkan)).
• Test Example 5 Effect of addition of cardamonin extract (1) Preparation of test product After adding 0.5 parts by weight of cardamom powder (manufactured by S&B) to 99.5 parts by weight of brewed vinegar (acidity 15%), ) and filtered with a filter paper (No. 2). 100 times or 10 times the amount of water was mixed with the filtrate to obtain acid irritation inhibitor S5 and acid irritation inhibitor S6.
• the acid stimulation inhibitor S5 or S6 was mixed with brown rice vinegar (acidity 6.1%) and water to obtain test products 30-33.
• the present invention can be used in the field of manufacturing acetic acid-containing food and drink such as vinegar beverages. All publications, patents and patent applications cited herein are hereby incorporated by reference in their entirety.

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