Classifications

• • 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
• • 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
• • 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
  • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
• • 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
  • A23L2/38—Other non-alcoholic beverages
• • 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
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
  • A23L27/20—Synthetic spices, flavouring agents or condiments
• • 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
  • A23L27/20—Synthetic spices, flavouring agents or condiments
  • A23L27/202—Aliphatic compounds
  • A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
• • C—CHEMISTRY; METALLURGY
  • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
  • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
  • C12G3/00—Preparation of other alcoholic beverages
  • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
  • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
• • 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

Definitions

• the present invention relates to a vinegar- and acetic-acid-containing food or drink that is improved in stuffy smell and imparted with a mellow aroma.
• Acetic acid is used in various foods as a seasoning ingredient and in anticipation of its bacteriostatic action.
• acetic acid has been actively consumed as a beverage in anticipation of various useful effects, such as obesity improving effect, blood pressure suppressing effect, and blood sugar level elevation suppressing effect.
• acetic acid-containing food and drink may give off a stuffy odor (smell of stuffy feet and socks) mainly derived from vinegar, and these unpleasant odors may interfere with the intake of acetic acid-containing food and drink. can be.
• stuffy odor smell of stuffy feet and socks
• vinegar mainly derived from vinegar
• these unpleasant odors may interfere with the intake of acetic acid-containing food and drink. can be.
• Patent Document 1 discloses a method of adding sucralose to a black vinegar beverage
• Patent Document 2 discloses a method of adding brown sugar to a black vinegar-containing beverage
• Patent Document 3 discloses a method for incorporating rare sugar into acetic acid-containing food and drink.
• the use of sugar and high-intensity sweeteners may be avoided by health-conscious consumers.
• acetic acid-containing seasonings since excessive sweetness may impair the original flavor of the seasoning, there is a demand for a method for improving the stuffy odor of vinegar without relying on sweetness.
• Patent Document 4 discloses a technique of adding a specific amount of isomerized sugar and fructose to vinegar using raw materials containing rice bran. there is however, even with this technique, the stuffy odor of vinegar could not be sufficiently suppressed.
• fruit juice may be added as a method for suppressing the stuffy odor of vinegar in acetic acid-containing foods and drinks, but this method cannot suppress the stuffy smell derived from vinegar for a long period of time after production. Furthermore, there is a problem that the deteriorated odor of fruit juice is generated.
• An object of the present invention is to provide a vinegar- and acetic acid-containing food and drink that can be used in a wide range of applications by improving the stuffy smell of vinegar and acetic acid-containing food and drink without relying on sugar or high-intensity sweeteners.
• the inventors of the present invention conducted extensive studies to solve the above problems, and found that higher alcohols and lower fatty acids contained in vinegar and acetic acid-containing food and drink affect the stuffy odor of vinegar and acetic acid-containing food and drink.
• the higher alcohols include isoamyl alcohol, isobutanol, butanol, propanol, and n-amyl alcohol
• the lower fatty acids include isovaleric acid, isobutyric acid, butyric acid, propionic acid, and valeric acid. It was found that various types of lower fatty acids have a strong effect on stuffy odors, especially in vinegar and acetic acid-containing foods and drinks.
• the present inventors found that by adjusting the ratio of the lower fatty acid to the higher alcohol within a predetermined range, it is possible not only to suppress the stuffy odor of vinegar and acetic acid-containing food and drink, but also to achieve a rich flavor.
• the present inventors have found that it is possible to provide a food and drink containing vinegar and acetic acid, which has an aroma (refers to a bright fruit-like aroma, which can also be expressed as, for example, a ginjo-like aroma in Japanese sake).
• the present invention includes the following aspects.
• Section 1. Acidity (acetic acid concentration) is 0.2 to 20 w/v%, 0.2 to 18 w/v%, 0.2 to 16 w/v%, 0.2 to 14 w/v%, 0.2 to 12 w/v% , 0.2 to 10 w/v%, and the lower limit is usually 0.2 w/v% or more, 0.5 w/v% or more, 1 w/v% or more, 1.5 w/v% or more, 2 w/v% or more , 3 w/v% or more, or 4 w/v% or more, and the upper limit is not limited, for example, 21 w/v% or less, 19 w/v% or less, 17 w/v% or less, 15 w/v% 13 w/v% or less, 11 w/v% or less, 9 w/v% or less, 8 w/v% or less, 7 w/v% or less, or 6 w/v% or less,
• the upper limit is usually 10 or less, 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4.5 or less, 4 or less, 3 or less, or 2 or less.
• the lower limit is not particularly limited, but is, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more.
• the higher alcohol is at least one selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol.
• the lower fatty acid is selected from the group consisting of (Component B1) isovaleric acid, (Component B2) isobutyric acid, (Component B3) butyric acid, (Component B4) propionic acid, and (Component B5) valeric acid.
• Component B1 isovaleric acid, (Component B2) isobutyric acid and (Component B4) propion containing at least one of the acids, containing any two of (B1 component) isovaleric acid, (B2 component) isobutyric acid and (B4 component) propionic acid, (B1 component) isovaleric acid, ( B2 component)
• Ratio of the content of one or more of B1 component, B2 component and B4 component to the content of one or more of A1 component and A2 component (B1 component / A1 component, or B2 component / A1 component, or B4 component /A1 component, or B1 component/A2 component, or B2 component/A2 component, or B4 component/A2 component, or (B1 component and B2 component)/A1 component, or (B1 component and B4 component)/A1 component, or (B2 component and B4 component) / A1 component, or (B1 component and B2 component) / A2 component, or (B1 component and B4 component) / A2 component, or (B2 component and B4 component) / A2 component, or (B1 component, B2 component and B4 component) / A2 component, or (B1 component, B2 component and B4 component)/A1 component, or (B1 component, B2 component and B4 component)/A2 component, or B1 component/(A1
• the ratio of the content of (B1 component) isovaleric acid to the content of (A1 component) isoamyl alcohol (B1 component/A1 component) is 8 or less, 7 or less, 6.5 or less, 6 or less.
• the ratio of the content of (Component B2) isobutyric acid to the content of (Component A2) isobutanol (Component B2/Component A2) is 10 or less, 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4 or less, 3 or less, or 2 or less, and the lower limit is not particularly limited.
• 0.03 or more, 0.05 or more, or 0.07 or more, and (requirement 3) ratio of the content of (B4 component) propionic acid to the content of (A4 component) propanol (B4 component / A4 component) is 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less, and the lower limit is not particularly limited, for example, 1 or more, 2 or more , 3 or more, 4 or more, 5 or more, 6 or more, 6.5 or more, 7 or more, 8 or more, or 8.5 or more;
• the acetic acid-containing food or drink according to any one of the above items, which satisfies at least one requirement selected from the group consisting of: Item 6.
• Component A1 Contains isoamyl alcohol with a content of 24 ppm or less, 20 ppm or less, 16 ppm or less, 12 ppm or less, 10 ppm or less, 8 ppm or less, 7 ppm or less, or 6 ppm or less per 1% acidity (acetic acid concentration).
• acetic acid-containing food or drink according to any one of the above items, which satisfies at least one requirement selected from the group consisting of: Item 7.
• the content of isovaleric acid per 1% acidity (acetic acid concentration) is 20 ppm or less, 19 ppm or less, 18 ppm or less, 17 ppm or less, 16 ppm or less, 15 ppm or less, 14 ppm or less, 12 ppm or less, or 10 ppm or less.
• the content of isobutyric acid per 1% acidity (acetic acid concentration) is 16 ppm or less, 15 ppm or less, 14 ppm or less, 13 ppm or less, 12 ppm or less, 11 ppm or less, 10 ppm or less, 9 ppm or less, 8 ppm or less, Or 4 ppm or less, and the lower limit is not particularly limited, but for example, 0.01 ppm or more, 0.03 ppm or more, 0.05 ppm or more, 0.1 ppm or more, or 0.15 ppm or more, (Requirement 11) (B3 component) The content of butyric acid per 1% acidity (ace
• the ratio of the content of (component B2) isobutyric acid to the content of (component A1) isoamyl alcohol (component B2/component A1) is 10 or less, 9 or less, 8 or less, 7 or less, 6 or less. 5 or less, 5 or less, 4.5 or less, or 4 or less, and the lower limit is not particularly limited.
• the ratio of the content of propionic acid (component B4) to the content of isoamyl alcohol (component A1) (component B4/component A1) is 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less , 4 or less, 3 or less, or 2 or less, and the lower limit is not particularly limited.
• the ratio of the content of (Component B1) isovaleric acid to the content of (Component A2) isobutanol (Component B1/Component A2) is 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 9.5 or less, 9 or less, or 8.5 or less, and the lower limit is not particularly limited. above, 1.0 or more, or 1.5 or more,
• Component A the ratio of the content of acetoin to the content of higher alcohol is 39 or less, 35 or less, 29 or less, 27 or less, 24 or less, 20 or less, 18 or less, 15 or less, 13 or less, 10 or less, 8 or less; 7 or less, 6.5 or less, 6 or less, 5.5 or less, 4.9 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less , 1.6 or less, or 1.3 or less, and the lower limit is not particularly limited. 75 or more, or 1.0 or more, the acetic acid-containing food or drink according to any one of the above items. Item 11.
• the ratio of diacetyl content to higher alcohol content is 0.5 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.15 or less, 0.1 or less, 0.070 0.054 or less, 0.050 or less, 0.045 or less, 0.040 or less, 0.035 or less, 0.031 or less, 0.025 or less, or 0.020 or less, and the lower limit is particularly
• the acetic acid-containing food or drink according to any one of the above items, which is, but is not limited to, 0. Item 12.
• the decane peak area ratio to acetic acid in the acetic acid-containing food and drink measured by analysis method A is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0. 00025 or more, 0.0004 or more, 0.0005 or more, 0.0006 or more, 0.0007 or more, 0.001 or more, or 0.0015 or more, and the upper limit is not particularly limited, but for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less, the acetic acid-containing food or drink according to any one of the above items.
• ⁇ Analysis method A> The components are separated and concentrated according to the following conditions. 100 g of the ultrapure, two-fold diluted sample is weighed into a 1 L vial, sealed and preheated at 40° C. for 30 min. After that, 200 ml of the gas phase in the vial is introduced into the concentrator as a sample. The concentrator removes moisture and atmospheric components from the vial-collected sample, concentrates the volatile organic compounds, and introduces it into the GC-MS for analysis. Specifically, by passing the sample through M1 (Empty) and M2 (Tenax), which are cooled with liquid nitrogen, the water content is kept in M1 (Empty), and the volatile organic compounds are concentrated in M2 (Tenax).
• the decane peak area ratio to the higher alcohol in the acetic acid-containing food and drink measured by Analysis Method A is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0. 0001 or more, 0.00025 or more, 0.0005 or more, 0.00075 or more, 0.001 or more, or 0.0015 or more, and the upper limit is not particularly limited, but for example, 1000 or less, 900 or less, 800 or less , 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.
• Item 14 Item 15. The acetic acid-containing food or drink according to any one of the above items, wherein the acetic acid-containing food or drink is vinegar.
• the vinegar and the acetic acid-containing food or drink containing the vinegar according to any one of the above items, wherein the alcohol used as a raw material of the vinegar satisfies (i) and/or (ii) and/or (iii): (i)
• the alcohol used as the raw material of the vinegar is 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, and 5% by mass of alcohol that has a distillation process in the manufacturing process.
• the alcohol used as the raw material of the vinegar is obtained by alcoholic fermentation of carbohydrates, and the carbon source of the alcohol used as the raw material of the vinegar is grains (rice, wheat, barley, corn, etc.), sake lees , fruits (apples, grapes, etc.), vegetables, other agricultural products or honey, and the carbon source is from a single plant.
• the vinegar is defined as "pure XX vinegar” in the Vinegar Quality Labeling Standards (Notification No. 1507 of the Ministry of Agriculture, Forestry and Fisheries on October 16, 2008). Item 16. Item 17.
• the acetic acid-containing food or drink according to any one of the preceding items wherein the acetic acid-containing food or drink is a beverage or a composition for preparing the beverage.
• Fruit juice content (converted to straight fruit juice) is 0.2% by mass or more and 900% by mass or less, 1% by mass or more and 800% by mass or less, 2% by mass or more and 800% by mass or less, more specifically, the content
• the lower limit is, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass or more
• the upper limit of the content is 50% by mass or less, 100% by mass or less, 150% by mass or less, 200% by mass or less, 250% by mass or less, 300% by mass or less, 400% by mass or less, 500% by mass or less, 600% by mass or less, 700% by mass or less, or 800% by mass or less,
• the acetic acid-containing food or drink according to any one of .
• Item 19 Any of the preceding items, wherein the fruit juice is at least one selected from the group consisting of strawberry juice, apple juice, citrus juice, pomegranate juice, peach juice, grape juice, blueberry juice, raspberry juice, pineapple juice, and mango juice.
• Item 20 The acetic acid-containing food or drink according to any one of the above items, further containing vegetable juice.
• Item 22 The acetic acid-containing food or drink according to any one of the above items, wherein the vegetable juice is at least one selected from the group consisting of tomato juice, ginger juice, and soy milk.
• Item 23. The acetic acid-containing food or drink according to any one of the preceding items, which is used for preparing at least one acetic acid-containing food or drink selected from the group consisting of beverages, seasonings, dessert sauces, and cooked rice.
• Item 23A. Use of the acetic acid-containing food or drink according to any one of the preceding items for preparing at least one acetic acid-containing food or drink selected from the group consisting of beverages, seasonings, dessert sauces and cooked rice.
• Item 23B. A method for preparing at least one acetic acid-containing food or drink selected from the group consisting of beverages, seasonings, dessert sauces, and cooked rice, comprising blending the acetic acid-containing food or drink according to any one of the preceding items.
• the present invention it is possible to improve the stuffy smell of vinegar- and acetic acid-containing food and drink products without relying on sugar or high-intensity sweeteners, and to provide vinegar- and acetic acid-containing food products that can be used in a wide range of applications.
• the expression “and (and)/or (or)” includes both “and (and)” and “or (or)".
• “A and/or B” includes both A and B and A or B, and indicates three of A alone, B alone, and both A and B.
• the description of "-" indicating a numerical range means including the numerical values before and after it.
• a numerical range of "M to N" (M and N are arbitrary positive numbers, M ⁇ N) means "M or more and N or less”.
• M ⁇ N arbitrary positive numbers
• wet mass conversion (sometimes simply referred to as “wet mass standard”) is calculated using the wet mass containing moisture of the sample as the denominator and the content mass of the target component in the sample as the numerator. It represents the content ratio of the target component in the sample.
• the method for calculating the concentration of each component in the acetic acid-containing food or drink in the present invention is as follows.
• the concentration of the component in the acetic acid-containing food or drink in the present invention is determined when the blending amount of the component is known (for example, when the acetic acid-containing food or drink is obtained by mixing refined components). ) can be calculated from the blended amount and the volume and/or mass of the acetic acid-containing food or drink, and when the blended amount of the component is unknown, it can be measured according to a known method.
• the acidity is 0.2 w/v% or more
• the ratio of the content of (component B) lower fatty acid to the content of (component A) higher alcohol B
• the present invention relates to an acetic acid-containing food or drink (in this specification, may be referred to as "the acetic acid-containing food or drink of the present invention") having a ratio of component/component A) of 0 to 10. This will be explained below.
• the acetic acid-containing food and drink of the present invention contains acetic acid, and acetic acid refers to acetic acid molecules (CH 3 COOH) and acetic acid ions (CH 3 COO-), and the acetic acid content is the total concentration of these. say.
• 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 may be contained by the manufacturing method.
• the acetic acid in the acetic acid-containing food or drink of the present invention is preferably contained in vinegar by alcoholic fermentation of raw materials such as fruits and grains with yeast, and further acetic acid fermentation with acetic acid bacteria. It is particularly preferable that the raw material is grain (brown rice, etc.).
• the content of acetic acid obtained by acetic acid fermentation of alcoholic fermentation products of fruits and/or grains with respect to 100% by mass of acetic acid in the acetic acid-containing food or drink of the present invention is, for example, 70 % by mass or more, preferably 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, even more preferably 97% by mass or more, particularly preferably 99% by mass or more, particularly preferably 100% by mass is.
• the acidity (acetic acid concentration) of the acetic acid-containing food and drink of the present invention is not particularly limited, but is preferably 0.2 from the viewpoint of being suitable for preparation of food and drink (particularly for drinking) to be eaten. ⁇ 20 w/v%, more preferably 0.2 to 18 w/v%, still more preferably 0.2 to 16 w/v%, even more preferably 0.2 to 14 w/v%, particularly preferably 0.2 to 12 w/v %, particularly preferably 0.2 to 10 w/v %.
• the lower limit of the content of acetic acid is not particularly limited, for example 0.2 w/v%, 0.5 w/v%, 1 w/v%, 1.5 w/v%, 2 w/v%, 3 w/v %, or 4 w/v%, the upper limit being, for example, 21 w/v%, 19 w/v%, 17 w/v%, 15 w/v%, 13 w/v%, 11 w/v%, 9 w/v% It can be v %, 8 w/v %, 7 w/v %, or 6 w/v %.
• there is a description of "acidity (acetic acid concentration) per 1%” which is synonymous with "acidity (acetic acid concentration) per 1.0 w/v%”.
• the acidity of the acetic acid-containing food or drink of the present invention refers to the acetic acid concentration.
• the acidity in this specification is a value measured by the following method.
• Method for quantifying the content of acetic acid The sample is diluted with ultrapure water so that the concentration of acetic acid is around 100 mg%, and the peak area of acetic acid is analyzed using high performance liquid chromatography (HPLC) according to the following conditions. .
• HPLC high performance liquid chromatography
• 100 mg % acetic acid diluted with ultrapure water is similarly analyzed as a standard sample, and the content of acetic acid in each sample is calculated by the external standard method.
• the measurement sample (vinegar) is neutralized and titrated using 1N sodium hydroxide aqueous solution (end point pH 8.2) using phenolphthalein as an indicator. It can also refer to acidity.
• the acetic acid-containing food and drink of the present invention contain (A component) higher alcohol and (B component) lower fatty acid.
• a higher alcohol in the present invention refers to a chain alcohol having 3 or more carbon atoms.
• the higher alcohol in the present invention is at least selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol. preferably 1 type, preferably 2 or more types, preferably 3 or more types, preferably 4 or more types, preferably all 5 types, (Component A1) isoamyl alcohol and (A2 component) isobutanol, preferably containing (A1 component) isoamyl alcohol and (A2 component) isobutanol.
• the A component is at least one selected from the group consisting of the A1 component to the A5 component
• the A component collectively refers to the A1 component to the A5 component
• the total content of the A component is the A1 component. from refers to the total content of A5 components.
• the expression “higher alcohol” is appropriately replaced with “higher alcohol in the present invention” or “higher alcohol in the present invention”.
• the content of higher alcohol in the acetic acid-containing food and drink of the present invention can also be measured by a known method, for example, by gas chromatography, by the method described in the Examples below.
• the origin of the higher alcohol contained 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. may be contained by
• a lower fatty acid in the present invention refers to a fatty acid having 5 or less carbon atoms.
• the lower fatty acids contained in the acetic acid-containing food and drink of the present invention are (Component B1) isovaleric acid, (Component B2) isobutyric acid, (Component B3) butyric acid, (Component B4) propionic acid, and (Component B5) valeric acid.
• It is preferably at least one selected from the group consisting of, preferably two or more, preferably three or more, preferably four or more, and all five
• it preferably contains at least one of (Component B1) isovaleric acid, (Component B2) isobutyric acid and (Component B4) propionic acid, (Component B1) isovaleric acid, (Component B2) isobutyric acid and (B4 component) propionic acid, preferably containing (B1 component) isovaleric acid, (B2 component) isobutyric acid and (B4 component) propionic acid.
• the B component is at least one selected from the group consisting of the B1 component to the B5 component
• the B component collectively refers to the B1 component to the B5 component
• the total content of the B component is the B1 component. to the total content of B5 components.
• the expression “lower fatty acid” is appropriately replaced with “lower fatty acid in the present invention” or “lower fatty acid in the present invention”.
• the content of lower fatty acids in the acetic acid-containing food and drink of the present invention can also be measured by a known method, for example, by high-performance liquid chromatography, by the method described in Examples below.
• the origin of the lower fatty acid contained 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. may be contained by
• the acetic acid-containing food or drink of the present invention contains the A component and the B component in a predetermined ratio.
• Content of component A per 1% acidity (concentration of acetic acid) of the acetic acid-containing food or drink of the present invention in an aspect in which component A is at least one selected from the group consisting of components A1 to A5, A1 Content of B component (total content of B1 component to B5 component in an embodiment where B component is at least one selected from the group consisting of B1 component to B5 component) relative to the total content of B1 component to A5 component) (Component B/Component A) is 0 to 10, preferably 0.1 to 9, more preferably 0.2 to 8, still more preferably 0.3 to 7, and particularly preferably 0.35 to 6.
• the lower limit is not particularly limited, but can be, for example, 0, 0.1, 0.2, 0.3, 0.35, or 0.4.
• the ratio of the content of component B1 to the total content of component A may be within a certain range. The ratio may be, for example, 10 or less, 8 or less, 6 or less, 4 or less, 3 or less, or 2 or less.
• the lower limit is not particularly limited, but may be, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more.
• the content of the B2 component may be sufficient, the content of the B3 component may be sufficient, the content of the B4 component may be sufficient, and the content of the B5 component may be sufficient.
• the total content of B1 component and B2 component may be sufficient, the total content of B1 component and B4 component may be sufficient, and the total content of B2 component and B4 component is sufficient may be satisfied, or the total content of the B1 component, the B2 component and the B4 component may be sufficient.
• the ratio of the total content of the B component to the content of the A1 component may be within a certain range.
• the ratio may be, for example, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, or 25 or less.
• the lower limit is not particularly limited, but may be, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more.
• the content of the A2 component may be sufficient, the content of the A3 component may be sufficient, the content of the A4 component may be sufficient, and the content of the A5 component may be sufficient. may be satisfied, and the total content of the A1 component and the A2 component may be satisfied.
• the ratio of the content of one or more of B1 component, B2 component and B4 component to the content of one or more of A1 component and A2 component is, for example, 80 or less, 70 or less, 60 or less, 50 or less, 45 or less, 40 35 or less, 30 or less, 25 or less, or 20 or less.
• the lower limit is not particularly limited, but may be, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more.
• the acetic acid-containing food or drink of the present invention is further preferably characterized by containing the A component and the B component in predetermined amounts.
• the content of component A (the total content of components A1 to A5 in embodiments in which component A is at least one selected from the group consisting of components A1 to A5) is not particularly limited, but , preferably 40 ppm or less, more preferably 36 ppm or less per 1% acidity (acetic acid concentration), from the viewpoint of not impairing the refreshing sourness peculiar to vinegar and suppressing the development of the irritating odor of vinegar derived from higher alcohols; More preferably 24 ppm or less, particularly preferably 16 ppm or less, particularly preferably 12 ppm or less.
• the lower limit is preferably 0.4 ppm or more, more preferably 1 ppm or more, still more preferably 1.5 ppm or more, particularly preferably 1% or more acidity (acetic acid concentration), from the viewpoint of sufficiently expressing a rich aroma.
• the A component is at least one selected from the group consisting of the A1 component to the A5 component, if the content of the A component exceeds 20 ppm per 1% acidity (acetic acid concentration), vinegar derived from higher alcohol A pungent odor may be felt. That is, by adjusting the content of the higher alcohol within the above range, it is possible to suppress the development of irritating odor and sufficiently develop a mellow aroma.
• the content of lower fatty acids (component B) in the present invention is particularly although it is not limited, it is preferably 60 ppm or less, more preferably 50 ppm or less, and still more preferably 45 ppm or less per 1% acidity (acetic acid concentration) from the viewpoint of significantly suppressing the stuffy smell of vinegar and acetic acid-containing food and drink. , particularly preferably 40 ppm or less, particularly preferably 35 ppm or less, 30 ppm or less, 20 ppm or less, 10 ppm or less.
• the lower limit is not particularly limited, but can be, for example, 0.2 ppm, 0.4 ppm, 1 ppm, 2 ppm, or 3 ppm per 1% acidity (acetic acid concentration).
• the A component is at least one selected from the group consisting of A1 to A5 components
• the B component is selected from the group consisting of B1 to B5 components.
• a preferred feature is that there is at least one of them.
• the contents of the A component and the B component and their ratio (B component/A component) are adjusted within the above range, and (requirement 1) (A1 component) relative to the content of isoamyl alcohol (B1 component )
• the content ratio of isovaleric acid (B1 component/A1 component) is 8 or less
• (Requirement 2) The ratio of the content of (B2 component) isobutyric acid to the content of (A2 component) isobutanol (B2 component / A2 component) is 10 or less
• the ratio of the content of (B4 component) propionic acid to the content (B4 component/A4 component) is 80 or less, It is preferable to satisfy at least one requirement selected from the group consisting of
• the acetic acid-containing food or drink of the present invention preferably satisfies one or more, more preferably two or more, and still more preferably all three.
• the stuffy odor of vinegar- and acetic acid-containing food and drink can be suppressed more remarkably, and a mellow aroma can be imparted more strongly.
• the detailed mechanism by which the above effects are exhibited is unknown, by adjusting the content of each component and the ratio of the content with other components to an appropriate range, the scent possessed by each component alone can be obtained. It is thought that the combination results in suppression of the stuffy odor and perception as a mellow fragrance.
• each component and the ratio of A component and B component are within the ranges disclosed in the present specification can be adjusted arbitrarily.
• the acetic acid-containing food or drink of the present invention is (Requirement 14)
• the ratio of the content of (B2 component) isobutyric acid to the content of (A1 component) isoamyl alcohol (B2 component/A1 component) is 10 or less
• the ratio of the content of (B4 component) propionic acid to the content of (A1 component) isoamyl alcohol (B4 component/A1 component) is 10 or less
• (Requirement 16) The ratio of the content of (B1 component) isovaleric acid to the content of (A2 component) isobutanol (B1 component/A2 component) is 15 or less, At least one requirement selected from the group consisting of may be satisfied.
• the acetic acid-containing food or drink of the present invention preferably satisfies one or more, more preferably two or more, and still more preferably all three of requirements 14 to 16.
• the stuffy odor of vinegar- and acetic acid-containing food and drink can be suppressed more remarkably, and a mellow aroma can be imparted more strongly.
• the scent possessed by each component alone can be obtained. It is thought that the combination results in suppression of the stuffy odor and perception as a mellow fragrance.
• each component and the ratio of A component and B component (B component / A component, B2 component / A1 component, B4 component / A1 component, B1 component / A2 component) are within the ranges disclosed herein can be adjusted arbitrarily.
• Isoamyl alcohol is a kind of organic compound classified as alcohol represented by the chemical formula C 5 H 12 O (CAS#: 123-51-3).
• the content of isoamyl alcohol in the acetic acid-containing food or drink of the present invention is not particularly limited.
• the lower limit is preferably 0.4 ppm or more, more preferably 1 ppm per 1% acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy odor of foods and drinks containing vinegar and acetic acid and sufficiently expressing a rich aroma. Above, more preferably 1.5 ppm or more, particularly preferably 2 ppm or more, particularly preferably 2.5 ppm or more. That is, by adjusting the content of the A1 component within the above range, it is possible to suppress the stuffy odor of vinegar and acetic acid-containing foods and drinks, suppress the expression of irritating odors, and sufficiently express a rich aroma. be.
• Isobutanol is a type of organic compound classified as alcohol represented by the chemical formula C 4 H 10 O (CAS#: 78-83-1), and is also called isobutyl alcohol. .
• the content of isobutanol in the acetic acid-containing food or drink of the present invention is not particularly limited.
• the value is preferably 0.4 ppm or more, more preferably 0.8 ppm per 1% acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing foods and drinks and sufficiently expressing a rich aroma.
• butanol is a general term for monohydric alcohols having 4 carbon atoms represented by the chemical formula C 4 H 10 O, and is also called butyl alcohol.
• isomers of butanol and the butanol in the acetic acid-containing food and drink of the present invention refers to n-butanol (CAS#: 71-36-3).
• the content of butanol in the acetic acid-containing food and drink of the present invention is not particularly limited, but it does not impair the refreshing sour taste peculiar to vinegar, suppresses the stuffy odor of vinegar and acetic acid-containing food and drink, and has an irritating odor.
• the acetic acid-containing food or drink of the present invention is not particularly limited, and may be, for example, 0 ppm per 1% acidity (acetic acid concentration).
• Propanol is a type of organic compound classified as alcohol, represented by the chemical formula C3H8O .
• isomers of propanol, and propanol in the acetic acid-containing food and drink of the present invention refers to 1-propanol (CAS#: 71-23-8).
• the content of propanol in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of not impairing the refreshing sour taste peculiar to vinegar and not developing an irritating odor, the acidity (acetic acid concentration) of 1% per 1% , preferably 10 ppm or less, more preferably 8 ppm or less, more preferably 6 ppm or less, particularly preferably 4 ppm or less, particularly preferably 2 ppm or less, 1 ppm or less, or 0.5 ppm or less, and the lower limit is vinegar and acetic acid
• the acidity (acetic acid concentration) of 1% is preferably 0 ppm or more, more preferably 0.001 ppm or more, and still more preferably 0.005 ppm or more.
• n-amyl alcohol is a type of organic compound classified as alcohol represented by C 5 H 12 O (CAS#: 71-41-0), and 1-pentanol (1-pentanol ) is also called.
• the content of n-amyl alcohol in the acetic acid-containing food and drink of the present invention is not particularly limited, but it does not impair the refreshing sourness peculiar to vinegar, suppresses the stuffy smell of vinegar and acetic acid-containing food and drink, From the viewpoint of suppressing the development of an irritating odor and sufficiently expressing a mellow fragrance, the acidity (acetic acid concentration) of 1% is preferably 8 ppm or less, more preferably 7 ppm or less, even more preferably 5 ppm or less, and particularly preferably 4 ppm.
• the lower limit of the content of n-amyl alcohol in the acetic acid-containing food or drink of the present invention is not particularly limited, and may be, for example, 0 ppm per 1% acidity (acetic acid concentration).
• Isovaleric acid is a short-chain fatty acid represented by the chemical formula C 5 H 10 O 2 (CAS#: 503-74-2) and is also called 3-methylbutanoic acid.
• the content of isovaleric acid in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing food and drink, it is preferably per 1% acidity (acetic acid concentration).
• the lower limit of the content of isovaleric acid in the acetic acid-containing food and drink of the present invention is, for example, 0.1 ppm per 1% acidity (acetic acid concentration) from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink. , 0.2 ppm, 0.4 ppm, 0.6 ppm, or 0.8 ppm.
• Isobutyric acid is a short-chain fatty acid represented by the chemical formula C 4 H 8 O 2 (CAS#: 79-31-2).
• the content of isobutyric acid in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink, the acidity (acetic acid concentration) of 1% is preferably 16 ppm or less, more preferably 15 ppm or less, more preferably 14 ppm or less, particularly preferably 13 ppm or less, particularly preferably 12 ppm or less, 11 ppm or less, 10 ppm or less, 9 ppm or less, 8 ppm or less, or 4 ppm or less.
• the lower limit of the content of isobutyric acid in the acetic acid-containing food and drink of the present invention is, for example, 0.01 ppm per 1% acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing food and drink. It may be 0.03 ppm, 0.05 ppm, 0.1 ppm, or 0.15 ppm.
• butyric acid is a short-chain fatty acid represented by the chemical formula C 4 H 8 O 2 (CAS#: 107-92-6).
• the content of butyric acid in the acetic acid-containing food and drink of the present invention is preferably 8 ppm or less, more preferably 7 ppm or less per 1% acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing food and drink. It is preferably 6 ppm or less, particularly preferably 5.5 ppm or less, particularly preferably 5 ppm or less, 4.5 ppm or less, 4 ppm or less, or 2 ppm or less.
• the lower limit of the content of butyric acid in the acetic acid-containing food and drink of the present invention is usually 0 ppm or more per 1% acidity (acetic acid concentration) from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing food and drink.
• Propionic acid is a short-chain fatty acid represented by the chemical formula C 3 H 6 O 2 (CAS#: 79-09-4).
• the content of propionic acid in the acetic acid-containing food and drink of the present invention is preferably 20 ppm or less, more preferably 16 ppm or less per 1% acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing food and drink.
• the lower limit of the content of butyric acid in the acetic acid-containing food and drink of the present invention is, for example, 0.1 ppm per 1% acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing food and drink. .3 ppm, 0.5 ppm, 1 ppm, or 1.5 ppm.
• Valeric acid is a short-chain fatty acid represented by the chemical formula C 5 H 10 O 2 (CAS#: 109-52-4) and is also called pentanoic acid.
• the content of valeric acid in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing food and drink, it is preferably 8 ppm or less, more preferably 6 ppm or less, more preferably 5 ppm or less, particularly preferably 4 ppm or less, particularly preferably 3 ppm or less, 2 ppm or less, 1.5 ppm or less, 1 ppm or less, or 0.5 ppm or less.
• the lower limit of the content of valeric acid in the acetic acid-containing food and drink of the present invention is usually 0 ppm or more per 1% acidity (acetic acid concentration) from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing food and drink. .
• the isoamyl alcohol (component B1) per 1% acidity (acetic acid concentration) relative to isoamyl alcohol (component A1) A preferred feature is that the content ratio of valeric acid (B1 component/A1 component) is equal to or less than a predetermined value.
• the ratio is preferably 8 or less, more preferably 7 or less, further preferably 6.5 or less, particularly preferably 6 or less, particularly preferably 5.5 or less, 5.3 or less, 5 or less, 4.5 or less, 4 below, 3 or less, or 2 or less.
• the lower limit is not particularly limited, it can be, for example, 0, 0.01, 0.05, 0.1, 0.15, 0.18, or 0.2.
• the ratio of the content of butyric acid (component B2/component A2) is a predetermined value or less.
• the ratio is preferably 10 or less, more preferably 9 or less, more preferably 8 or less, particularly preferably 7 or less, particularly preferably 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4 or less, 3 or less , or 2 or less.
• the lower limit is not particularly limited, it can be, for example, 0, 0.001, 0.005, 0.01, 0.03, 0.05, or 0.07.
• (B4 component) propionic acid relative to (A4 component) propanol per 1% acidity (acetic acid concentration) A preferred feature is that the ratio of the content of (B4 component/A4 component) is equal to or less than a predetermined value.
• the ratio is preferably 80 or less, more preferably 70 or less, even more preferably 60 or less, particularly preferably 50 or less, particularly preferably 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less.
• the lower limit is not particularly limited, it can be, for example, 1, 2, 3, 4, 5, 6, 6.5, 7, 8, or 8.5.
• the content ratio of isobutyric acid (B2 component/A1 component) may be less than or equal to a predetermined value.
• the ratio may be 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5.5 or less, 5 or less, 4.5 or less, or 4 or less.
• the lower limit is not particularly limited, but may be, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, or 1.0 or more.
• the content ratio of propionic acid may be less than or equal to a predetermined value.
• the ratio may be 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, or 2 or less.
• the lower limit is not particularly limited, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more , 0.6 or more, or 0.7 or more.
• the content ratio of isovaleric acid (B1 component/A2 component) may be less than or equal to a predetermined value.
• the ratio may be 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.5 or less, 9 or less, or 8.5 or less.
• the lower limit is not particularly limited, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 1.0 or more, or 1.5 or more good.
• the acetic acid-containing food and drink of the present invention contain a predetermined amount of the A1 component and/or the A2 component from the viewpoint of suppressing the stuffy smell of the vinegar and the acetic acid-containing food and drink and remarkably expressing a mellow aroma. is particularly preferred.
• the acetic acid-containing food or drink of the present invention is (Requirement 4) (Component A1) Contains isoamyl alcohol, the content of which is 24 ppm or less per 1% acidity (acetic acid concentration), and (Requirement 5) (Component A2) Contains isobutanol, and contains it.
• the amount is 24 ppm or less per 1% acidity (acetic acid concentration),
• at least one requirement selected from the group consisting of is satisfied, and more preferably both requirements 4 and 5 are satisfied.
• the content of component A1 is preferably 0.4 to 24 ppm, more preferably 0.4 to 24 ppm, per 1% acidity (acetic acid concentration). 1 to 20 ppm, more preferably 1.5 to 18 ppm, particularly preferably 2 to 16 ppm, particularly preferably 2.5 to 8 ppm.
• the upper limit of the content of the A1 component can be, for example, 24 ppm, 22 ppm, 21 ppm, 19 ppm, 17 ppm, or 10 ppm per 1% acidity (acetic acid concentration), and the lower limit is acidity (acetic acid concentration) 1 per % can be, for example, 0.3 ppm, 0.8 ppm, 1.2 ppm, 1.7 ppm, or 2.2 ppm.
• the content of component A2 is preferably 0.4 to 24 ppm, more preferably 0.8 to 20 ppm, even more preferably 1.2 to 16 ppm, and particularly preferably 1.0 ppm to 1.0 ppm per 1% acidity (acetic acid concentration).
• the upper limit of the content of the A2 component can be, for example, 24 ppm, 22 ppm, 21 ppm, 18 ppm, 14 ppm, or 8 ppm per 1% acidity (acetic acid concentration), and the lower limit is acidity (acetic acid concentration) 1 Per % can be, for example, 0.3 ppm, 0.5 ppm, 1 ppm, 1.2 ppm, or 1.8 ppm.
• the content range of Component A3 to Component A5 can be arbitrarily adjusted within the range disclosed herein.
• the acetic acid-containing food and drink of the present invention contains at least one component selected from B1 to B5 components from the viewpoint of remarkably suppressing the stuffy odor of vinegar and acetic acid-containing food and drink and developing a rich aroma. , the content of which is not more than the above-mentioned content.
• the acetic acid-containing food or drink of the present invention is (Requirement 9) (Component B1)
• the content of isovaleric acid is 20 ppm or less per 1% acidity (acetic acid concentration), (Requirement 10) (B2 component)
• the content of isobutyric acid is 16 ppm or less per 1% acidity (acetic acid concentration), (Requirement 11) (B3 component)
• the content of butyric acid is 8 ppm or less per 1% acidity (acetic acid concentration), (Requirement 12) (Component B4)
• the content of propionic acid is 20 ppm or less per 1% of acidity (acetic acid concentration), and (Requirement 13) (Component B5)
• the content of valeric acid is equal to or less than acidity (acetic acid concentration).
• the acetic acid-containing food or drink of the present invention preferably satisfies Requirement 9 and/or Requirement 10 among Requirement 9 to Requirement 13, and more preferably satisfies both Requirement 9 and Requirement 10. It is characterized by In addition, in the aspect that satisfies the requirements 9 and / or requirements 10, it is more preferable to satisfy at least one requirement selected from the group consisting of the requirements 11 to 13, particularly preferably from the requirements 11 to 13 It satisfies at least two requirements selected from the group consisting of, particularly preferably satisfies all of the above requirements 11 to 13.
• the content of component B1 in the aspect in which the acetic acid-containing food or drink of the present invention satisfies Requirement 9 and/or Requirement 10 is preferably 20 ppm or less, more preferably 16 ppm or less, more preferably 16 ppm or less per 1% acidity (acetic acid concentration). 10 ppm or less, particularly preferably 8 ppm or less, particularly preferably 4 ppm or less, and the lower limit is, for example, 0.1 ppm, 0.2 ppm, 0.4 ppm, 0.6 ppm, or 0 per 1% acidity (acetic acid concentration) .8 ppm.
• the content of component B2 is preferably 16 ppm or less, more preferably 12 ppm or less, even more preferably 10 ppm or less, particularly preferably 8 ppm or less, and particularly preferably 4 ppm or less per 1% acidity (acetic acid concentration).
• the lower limit is, for example, 0.01 ppm, 0.03 ppm, 0.05 ppm, 0.1 ppm, or 0.15 ppm per 1% acidity (acetic acid concentration) from the viewpoint of suppressing the stuffy smell of vinegar and acetic acid-containing foods and drinks. is.
• the contents of components B3 to B5 can be arbitrarily adjusted within the ranges disclosed herein.
• the acetic acid-containing food and drink of the present invention may contain a predetermined amount of acetoin (CAS#: 513-86-0, also known as 3-hydroxy-2-butanone).
• the content of acetoin in the acetic acid-containing food or drink of the present invention is measured using the GC (FID) method, specifically by the method described in Examples below.
• FID burns an organic compound in a hydrogen flame made up of air and hydrogen, and by detecting changes in the electrode that occur when the ionized compound is collected in the electrode, dilutes the sample and any content.
• the content of the component in the sample can be measured by analyzing the standard sample and comparing the values.
• the content of acetoin is 1000 ppm or less, 900 ppm or less, 800 ppm or less, 700 ppm or less, 600 ppm or less, 500 ppm or less, 450 ppm or less, 400 ppm or less, 350 ppm or less, 300 ppm or less, 250 ppm or less, 200 ppm or less, 180 ppm or less, 160 ppm or less, 150 ppm or less. , 130 ppm or less, or 110 ppm or less.
• the lower limit is not particularly limited, it may be, for example, 0 ppm or more, 5 ppm or more, 10 ppm or more, 20 ppm or more, 25 ppm or more, 30 ppm or more, 32 ppm or more, or 35 ppm or more.
• the content per 1% acidity may satisfy the above regulation.
• the ratio of the content of acetoin to the content of (ingredient A) higher alcohol may be equal to or less than a predetermined value, from the viewpoint of expressing depth of aroma.
• the ratio is 39 or less, 35 or less, 29 or less, 27 or less, 24 or less, 20 or less, 18 or less, 15 or less, 13 or less, 10 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 4.9 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.6 or less, or 1.3 or less good too.
• (Component A) is at least selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol.
• Component A1 isoamyl alcohol and (A2 component) isobutanol, preferably containing (A1 component) isoamyl alcohol and (A2 component) isobutanol.
• the ratio of the content of acetoin to the content of (component A1) isoamyl alcohol may be a predetermined value or less.
• the ratio may be 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 29 or less, or 28 or less.
• the lower limit is not particularly limited, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more , or 2.5 or more.
• the ratio of the content of acetoin to the content of (component A2) isobutanol may be a predetermined value or less.
• the ratio may be 200 or less, 175 or less, 150 or less, 100 or less, 75 or less, 50 or less, 45 or less, or 40 or less.
• the lower limit is not particularly limited, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 1.0 or more, 1.5 or more, or 2.0 or more.
• the ratio of the content of acetoin to the content of (component A3) butanol may be less than or equal to a predetermined value.
• the ratio may be 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less.
• the lower limit is not particularly limited, it may be 0 or more, for example.
• the ratio of the content of acetoin to the content of propanol may be less than or equal to a predetermined value.
• the ratio may be 2500 or less, 2000 or less, 1500 or less, 1000 or less, 950 or less, 940 or less, or 930 or less.
• the lower limit is not particularly limited, it may be 0 or more, for example.
• the ratio of the content of acetoin to the content of (component A5) n-amyl alcohol may be a predetermined value or less.
• the ratio may be 1500 or less, 1000 or less, 750 or less, 600 or less, 500 or less, 450 or less, or 425 or less.
• the lower limit is not particularly limited, it may be 0 or more, for example.
• the acetic acid-containing food and drink of the present invention may contain a predetermined amount of diacetyl (CAS#: 431-03-8, also known as 2,3-butanedione).
• the content of diacetyl in the acetic acid-containing food and drink of the present invention is measured using the GC (FID) method, specifically by the method described in Examples below.
• the diacetyl content may be 15 ppm or less, 13 ppm or less, 10 ppm or less, 8 ppm or less, 7.5 ppm or less, 6 ppm or less, 5 ppm or less, 4 ppm or less, or 3 ppm or less.
• the lower limit is not particularly limited, it may be 0 ppm, for example.
• the content per 1% acidity (acetic acid concentration) may satisfy the above regulation.
• the ratio of the content of diacetyl to the content of (ingredient A) higher alcohol is not more than a predetermined value, from the viewpoint of expressing depth of aroma by containing diacetyl in addition to acetoin.
• the ratio is 0.5 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.15 or less, 0.1 or less, 0.070 or less, 0.054 or less, 0.050 or less, 0.5 or less. 045 or less, 0.040 or less, 0.035 or less, 0.031 or less, 0.025 or less, or 0.020 or less.
• the lower limit is not particularly limited, it may be 0, for example.
• Component A is at least selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol. preferably 1 type, preferably 2 or more types, preferably 3 or more types, preferably 4 or more types, preferably all 5 types, (Component A1) isoamyl alcohol and (A2 component) isobutanol, preferably containing (A1 component) isoamyl alcohol and (A2 component) isobutanol.
• the ratio of the content of diacetyl to the content of (component A1) isoamyl alcohol may be a predetermined value or less.
• the ratio is 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.75 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0 0.25 or less.
• the lower limit is not particularly limited, it may be 0, for example.
• the ratio of the content of diacetyl to the content of (component A2) isobutanol may be less than or equal to a predetermined value.
• the ratio is 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.75 or less, 0.5 or less, 0.4 or less, or 0.3 or less.
• the lower limit is not particularly limited, it may be 0, for example.
• the ratio of the content of diacetyl to the content of (component A3) butanol may be less than or equal to a predetermined value.
• the ratio may be 100 or less, 90 or less, or 80 or less.
• the lower limit is not particularly limited, it may be 0, for example.
• the ratio of the content of diacetyl to the content of propanol may be less than or equal to a predetermined value.
• the ratio is 20 or less, 15 or less, 10 or less, 8.5 or less, 7.6 or less, 5.0 or less, 4.0 or less, 3.0 or less, 2.0 or less, 1.5 or less, 1.4 1.0 or less, 0.9 or less, 0.8 or less, 0.75 or less, 0.5 or less, or 0.25 or less.
• the lower limit is not particularly limited, it may be 0, for example.
• the ratio of the content of diacetyl to the content of n-amyl alcohol may be less than or equal to a predetermined value.
• the ratio is 2.0 or less, 1.5 or less, 1.0 or less, 0.75 or less, 0.5 or less, 0.4 or less, 0.3 or less, 0.25 or less, 0.2 or less, or 0 0.18 or less.
• the lower limit is not particularly limited, it may be 0, for example.
• the acetic acid-containing food and drink of the present invention may contain a predetermined amount of lactic acid (CAS#: 50-21-5), which is a precursor of acetoin and diacetyl, from the viewpoint of suppressing acid odor.
• lactic acid CAS#: 50-21-5
• the content of lactic acid in the acetic acid-containing food or drink of the present invention is measured using high performance liquid chromatography (HPLC), specifically by the method described in Examples below.
• HPLC high performance liquid chromatography
• the content of lactic acid is 100 w/v% or less, 95 w/v% or less, 90 w/v% or less, 85 w/v% or less, 80 w/v% or less, 75 w/v% or less, 70 w/v% or less, 65 w/v% or less.
• v% or less 60 w/v% or less, 50 w/v% or less, 45 w/v% or less, 40 w/v% or less, 35 w/v% or less, 30 w/v% or less, 25 w/v% or less, 23 w/v% It may be below.
• the lower limit is not particularly limited, for example, 0 w/v% or more, 0.01 w/v% or more, 0.1 w/v% or more, 0.25 w/v% or more, 0.5 w/v% or more , 0.75 w/v% or more, 1 w/v% or more, 1.1 w/v% or more, 1.2 w/v% or more, or 1.3 w/v% or more.
• the content per 1% acidity may satisfy the above regulation.
• “Lactic acid” in the present invention includes salts such as potassium lactate, calcium lactate and sodium lactate in addition to lactic acid. These lactic acids may be added to the acetic acid-containing food and drink of the present invention within a predetermined range, and depending on the lactic acid contained in milk, vinegar, and other raw materials blended in the acetic acid-containing food and drink, a predetermined amount of lactic acid may be added. may be adjusted within the range of
• the decane peak area ratio to acetic acid in the acetic acid-containing food and drink measured by analysis method A may be larger than a predetermined value, from the viewpoint of developing a refreshing aroma.
• the ratio is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.00025 or more, 0.0004 or more, 0.0005 or more, 0.0006 It may be 0.0007 or more, 0.001 or more, or 0.0015 or more.
• the upper limit is not particularly limited, it may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.
• the decane peak area ratio to (component A) higher alcohol in the acetic acid-containing food and drink measured by analysis method A is larger than a predetermined value. good.
• the ratio is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.00025 or more, 0.0005 or more, 0.00075 or more, 0.001 or more, or 0.0015 or more.
• the upper limit is not particularly limited, it may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.
• Component A is at least selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol. preferably 1 type, preferably 2 or more types, preferably 3 or more types, preferably 4 or more types, preferably all 5 types, (Component A1) isoamyl alcohol and (A2 component) isobutanol, preferably containing (A1 component) isoamyl alcohol and (A2 component) isobutanol.
• the decane peak area ratio to (A1 component) isoamyl alcohol in the acetic acid-containing food and drink measured by analysis method A may be greater than a predetermined value.
• the ratio is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.00025 or more, 0.0005 or more, 0.00075 or more, 0.001 or more, or 0.0015 or more.
• the upper limit is not particularly limited, it may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.
• the decane peak area ratio to (A2 component) isobutanol in the acetic acid-containing food and drink measured by analysis method A may be larger than a predetermined value.
• the ratio is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.00025 or more, 0.0005 or more, 0.00075 or more, 0.001 or more, or 0.0013 or more.
• the upper limit is not particularly limited, it may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.
• the decane peak area ratio to (A3 component) butanol, or (A4 component) propanol, or (A5 component) n-amyl alcohol in the acetic acid-containing food and drink measured by analysis method A may be greater than a predetermined value.
• the ratio is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.00025 or more, 0.0005 or more, 0.00075 or more, 0.001 or more, or 0.0015 or more.
• the upper limit is not particularly limited, it may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.
• Analysis method A can be used to measure the peak areas of acetic acid, higher alcohol, and decane in the acetic acid-containing food and drink of the present invention.
• ⁇ Analysis method A> The components are separated and concentrated according to the following conditions. 100 g of the ultrapure, two-fold diluted sample is weighed into a 1 L vial, sealed and preheated at 40° C. for 30 min. After that, 200 ml of the gas phase in the vial was introduced into the concentrator as a sample. The concentrator removes moisture and atmospheric components from the vial-collected sample, concentrates the volatile organic compounds, and introduces it into the GC-MS for analysis.
• the acetic acid-containing food or drink of the present invention may be vinegar.
• vinegar refers to a sour seasoning containing acetic acid as an active ingredient.
• Vinegars include, for example, brewed vinegar produced 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 are mentioned.
• brewed vinegar examples include rice vinegar, grain vinegar (brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, pigeon vinegar, soybean vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar, citrus fruits (lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, calamansi, etc.) vinegar, mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, wine vinegar, balsamic vinegar, etc.), acetic acid made from ethanol Alcoholic vinegar produced by fermentation, Chinese vinegar, sherry vinegar, etc. can be mentioned. Synthetic vinegar includes glacial acetic acid or acetic acid diluted with water as appropriate.
• the alcohol used as a raw material for the vinegar of the present invention preferably satisfies (i) and/or (ii) and/or (iii) below.
• the alcohol used as a raw material for the vinegar of the present invention may contain a certain amount or less of alcohol that undergoes a distillation process in the manufacturing process.
• the content may be 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, 1% by mass or less, or 0% by mass.
• the alcohol used as a raw material for the vinegar of the present invention may be one obtained by alcoholic fermentation of carbohydrates.
• the carbon source of alcohol used as a raw material for vinegar may be grains (rice, wheat, barley, corn, etc.), sake lees, fruits (apples, grapes, etc.), vegetables, other agricultural products, or honey. are derived from a single plant.
• the carbon source mentioned above is a carbohydrate that contributes to alcohol production.
• the vinegar of the present invention is preferably defined as "pure XX vinegar" in the Vinegar Quality Labeling Standards (Notification No. 1507 of the Ministry of Agriculture, Forestry and Fisheries, October 16, 2008).
• the properties of the acetic acid-containing food and drink of the present invention are not particularly limited as long as the food and drink can take the form, and examples thereof include liquid, emulsified liquid, gel, foam, solid, and powder. Among these, liquid, emulsified liquid, gel, and foam are preferable from the viewpoint that they are particularly suitable for the acetic acid-containing food and drink of the present invention because they have properties that easily irritate the throat.
• the acetic acid-containing food and drink of the present invention include single-property foods and foods and beverages of a plurality of properties in combination.
• the acetic acid-containing food and drink is not particularly limited, but for example, food and drink that can be eaten as it is, compositions for preparing food and drink that can be eaten as it is (that is, food and drink that can be used as it is for preparation composition for doing) and the like.
• “food and drink that can be eaten as is” includes food and drink that are eaten without adding any ingredients, as well as food and drink that are eaten by the consumer adding seasonings as necessary at the time of eating. Also includes food and drink.
• Food and drink that can be eaten as is is not particularly limited, but examples include beverages, confectionery, rice, noodles, side dishes, soups, breads, pizza, cereals, lunch boxes, and the like. Among these, beverages and cooked rice are preferred, and beverages are particularly preferred.
• Beverages include, for example, fruit juice-containing beverages (for example, citrus fruits (mandarin orange, orange, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku, calamansi, Shikuwasa, etc.), tropical fruits (pineapple, banana, guava, mango, acerola, papaya, passion fruit, etc.), lychee, strawberry, apple, peach, grape (white grape, red grape, etc.), cassis, raspberry, pomegranate, plum, pear, apricot, plum, kiwi fruit, melon, blueberry, Fruit juices such as acai, ade, near water, beauty drinks, smoothies, etc.), dairy-containing beverages (for example, milk and its processed products such as skim milk powder and whole milk powder, concentrated milk, yogurt, fresh cream, condensed milk, butter, skimmed milk, cream powder, sweetened milk powder, modified milk powder, whey
• soft drinks e.g. sports drinks, lemonades, fruit-flavored drinks
• carbonated drinks jelly drinks
• grain drinks e.g. rice, soy milk, almond-based grain drinks, etc.
• tea drinks e.g.
• oolong tea, green tea, black tea matcha, jasmine tea, rosehip tea, chamomile tea, roasted tea, blended tea (grains such as adlay, barley, brown rice, soybeans, corn, persimmon leaves, loquat leaves , Kumazasa, Gynostemma pentaphyllum, Angelica keiskei, Houttuynia cordata leaves, kelp, safflower, shiitake mushrooms, litchi, etc.)), coffee drinks, powdered drinks (e.g. cocoa, green juice, etc.), alcohol (e.g.
• beer beer-taste beverages such as low-malt beer
• fruit liquors brewed liquors such as Japanese sake
• distilled liquors such as shochu, whiskey, brandy, spirits
• mixed liquors such as liqueurs that are made by mixing auxiliary ingredients such as sugars with distilled liquors, fruit juices, flavors, carbon dioxide gas, etc. cocktails, fizz, chuhai, etc.
• fruit juice-containing beverages are preferred.
• the acetic acid-containing food or drink of the present invention is a fruit juice-containing beverage, or when a fruit juice-containing beverage is produced using the acetic acid-containing food or drink (for example, vinegar) of the present invention
• the fruit juice feeling of the fruit juice-containing beverage (fruit juice at the time of drinking
• the flavor of fruit juice) can be enhanced, and the deterioration odor of fruit juice when stored for a long period of time (a grassy odor that seems to be caused by the deterioration of fruit juice in the presence of acetic acid) can also be suppressed.
• the aroma expressed by adjusting the content and ratio of the A component and the B component in the acetic acid-containing food and drink within the range disclosed in the present specification is the fruit juice itself.
• Confectionery is food that emphasizes tastes such as sweetness and saltiness, or that is devised to tactile sensations such as texture, and is manufactured and cooked as a luxury item with various smells and taste sensations such as smell. More specific examples include jelly, pudding, chocolate, bars (snack bars), frozen desserts (ice cream, sherbet, etc.), and among these, jelly and frozen desserts (ice cream, sherbet, etc.) are preferred. Among them, jelly is particularly preferred.
• cooked rice examples include white rice, salted rice, red rice, steamed rice, mixed rice, mixed rice, rice balls, sushi rice, mochi, and dumplings.
• rice includes glutinous rice, glutinous rice, non-washed rice with different degrees of rice polishing, brown rice, and the like.
• cooked rice and other ingredients such as sushi, chirashizushi, curry and rice, rice bowls, fried rice, tempura rice, and the like can be mentioned.
• Noodles are mainly made from cereal flour such as wheat flour, rice flour, buckwheat flour, and beans. It is a food cooked by, and is not particularly limited in this respect. Examples include soba, udon, kishimen, ramen, Chinese noodles, pasta, macaroni, somen, pho, Korean cold noodles, vermicelli, and the like.
• Prepared foods are foods obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, and seaweed using appropriate methods.
• side dishes include pickles, boiled foods, grilled foods, fried foods, stir-fried foods, steamed foods, and seasoned foods. More specifically, for example, sweet and sour pork, vinegared food, vinegar pickles and the like can be mentioned.
• Soup is a water-rich food obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, and seaweed in an appropriate manner.
• Specific examples of soups include minestrone, sun rattan, white soup, and jjigae soup.
• Bread consists mainly of wheat flour or wheat flour added with yeast, or water, salt, fruits such as grapes, vegetables, eggs and their processed products, sugars, It is a food with a moisture content of 10% or more, which is made by kneading and fermenting edible oil, milk, dairy products, etc. (hereinafter referred to as "bread dough”).
• bread dough specifically, for example, bread dough baked in a bread mold (rectangular or cylindrical baking mold), bean paste, cream, jam, edible oil, etc. wrapped or folded with bread dough, or Examples include sweet buns and the like that are baked on top of bread dough.
• Pizza is a food that is made by kneading flour, water, salt, yeast, sugar, and a small amount of olive oil, then fermenting the dough, rolling it out thinly, putting ingredients on it, and baking it in an oven or a special kiln. be.
• Cereals are grains such as corn, oats, wheat, barley, and rice that are crushed into thin pieces (flakes), puffed (swelled), mixed into sheets, and crushed. It is a simple food processed by heating to make it easy to eat and shaped to be suitable for long-term storage.
• a bento is a container in which one or more of the above foods and drinks are placed, and is not particularly limited in this respect.
• compositions for preparing foods and drinks to be eaten are not particularly limited, but examples include compositions for preparing beverages, dessert sauces/creams, seasonings, and retort foods. Among these, preferred are beverage preparation compositions, dessert sauces/creams, seasonings and the like, and more preferred are beverage preparation compositions.
• compositions for preparing beverages include, for example, concentrated types of beverages. This is diluted with a suitable beverage (eg, water or the beverages exemplified above) prior to consumption.
• a suitable beverage eg, water or the beverages exemplified above
• a 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 sauces and creams are liquid, powdered, or semi-solid substances that are poured over, topped with, or mixed with beverages or confectionery (jelly, cake, ice cream, etc.) to add flavor, texture, or color to desserts.
• 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, grilled meat sauce, etc.), dressing (non-oil dressing, separated dressing, emulsified dressing, etc.), seasoning vinegar (for example, general-purpose seasoning vinegar, vinegar Seasoning vinegar for rice, seasoning vinegar for sushi rice, seasoning liquid for pickling (e.g. pickles, etc.), sweet vinegar, etc.), seasoning for cooked rice, ponzu seasoning, seasoning containing soup stock (e.g.
• seasoning for natto Seasonings for pickles, seasonings for meat, vinegar, Worcestershire sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, spicy spice-containing seasonings, chutney, mustard, mayonnaise, and the like.
• Retort food is not particularly limited as long as it is packed with cooked or semi-cooked food in a retort pouch or can.
• Examples of stuffed foods include the above-described foods themselves, and foods that can be obtained by simple cooking (for example, by adding ingredients and cooking with heat).
• 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 cutting or grinding fruits and vegetables (squeezed liquid (fruit juice, vegetable juice), puree, paste, etc.) , flavor, vinegar, salt, amino acid seasoning, nucleic acid seasoning, organic acid seasoning (or acidulant), acidulant, flavor ingredient, umami seasoning, alcoholic beverages, oils and fats, spices, spice extracts, flavors 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 above-mentioned other raw materials can be suitably used particularly in beverages, compositions for preparing beverages, seasonings, and dessert sauces.
• those that can be suitably used in beverages and beverage preparation compositions include, for example, water, sugars (including high-intensity sweeteners), and crushed products obtained by cutting or grinding fruits and vegetables.
• squeezed juice fruit juice, vegetable juice
• flavor ingredients umami seasonings, alcoholic beverages, and the like.
• the acetic acid-containing food or drink of the present invention preferably contains fruit juice.
• the fruit juice for example, the fruit juice derived from the fruit described later can be used, preferably strawberry juice, apple juice, citrus fruits (mandarin orange, orange, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku , Calamansi, Shikuwasa, etc.) juice, pomegranate juice, peach juice, grape (white grape, red grape, etc.) juice, blueberry juice, raspberry juice, pineapple juice, mango juice, etc. can be used, and orange juice is particularly preferable.
• Lemon juice, grapefruit juice, pink grapefruit juice, pomegranate juice, peach juice, white grape juice, red grape juice, raspberry juice can be used, and apple juice is particularly preferred.
• White grapes refer to grapes with yellow-green or green skins, such as Chardonnay, Sauvignon Blanc, Riesling, Semillon, Viognier, and Muscat of Alexandria.
• Red grapes are grapes with black, purple, or red skins.
• there are varieties such as Cabernet Sauvignon, Merlot, Pinot Noir, Muscat Bailey A, Syrah, Kyoho, Concord, Tempranillo, and Carmenere. mentioned.
• Fruit juices are not limited to these, and one or more of them can be used in any combination and ratio, such as pomegranate juice and peach juice, apple juice and white grape juice, grapefruit juice and lemon juice, Lime juice, blueberry juice and raspberry juice and red grape juice, orange juice and pineapple juice and mango juice can be combined.
• the acetic acid-containing food or drink of the present invention is a fruit juice-containing acetic acid-containing food or drink, or by using the acetic acid-containing food or drink of the present invention as a raw material for the fruit juice-containing acetic acid-containing food or drink, the fruit juice feeling of the fruit juice-containing acetic acid-containing food or drink is enhanced. In addition, it is possible to suppress deterioration odors derived from fruit juice when the food and drink are stored for a long period of time.
• the fruit juice content (in terms of straight fruit juice) in the acetic acid-containing food and drink of the present invention is not particularly limited, but is usually 0.1 to 1000% by mass, more preferably from the viewpoint of the advantages of adding fruit juice and ease of preparation. is 0.15 to 900% by mass, more preferably 0.2 to 900% by mass.
• the upper or lower limit of the content can be a value lower or higher than the above range, and these values are, for example, 1% by mass, 2% by mass, 3% by mass, 5% by mass, or 10% by mass. , 50% by weight, 100% by weight, 150% by weight, 200% by weight, 250% by weight, 300% by weight, 400% by weight, 500% by weight, 600% by weight, 700% by weight, and 800% by weight.
• the lower limit of the content is, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass or more, and the upper limit of the content is 50% by mass or less.
• the fruit juice content (converted to straight fruit juice) refers to the mass% concentration when the straight fruit juice obtained by squeezing the fruit is 100%, and the content of fruit juice blended in food and drink (% by mass) can be calculated by multiplying the concentration ratio of the fruit juice. For example, when 10% by mass of apple juice with a concentration factor of 5 is added to a food or drink, the juice content (straight conversion) is 50% by mass.
• 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 standards (Japanese Agricultural Standards for Fruit Beverages Notification No. 3118 of the Ministry of Agriculture, Forestry and Fisheries on December 24, 2013) can be converted based on the standard of or acidity standard.
• the pH is not particularly limited as long as it is an acidic value (less than pH 7). Normally, 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, especially 2.2 or more, preferably 2.3 or more, and usually 4.6 or less, especially 4.5 or less, and further is preferably 4.4 or less.
• sugars examples include sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, starch syrup, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, and xylitol.
• sugar alcohols such as sorbitol, maltitol, and xylitol.
• high-intensity sweeteners examples include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia, and enzyme-treated products thereof. These high-intensity sweeteners may be used singly, or two or more of them may be used in any combination or at any ratio.
• fruits examples include apples, peaches, grapes (white grapes, red grapes, etc.), acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarin oranges, grapefruits, pink grapefruits, Hassaku, Calamansi, Shikuwasa, etc.), strawberry, pineapple, banana, melon, kiwifruit, cassis, apricot, guava, plum, mango, papaya, lychee, plum, pomegranate, acai, raspberry, white grape, bergamot, passion fruit, calamansi and the like.
• apples, blueberries, citrus fruits, strawberries, pomegranates, grapes, peaches, plums, mangoes, pineapples, bananas, lychees, etc. can be preferably used, and more preferably strawberries, apples, citrus fruits (mandarin oranges, oranges, Lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku, calamansi, shikuwasa, etc.), pomegranate, peach, grapes (white grapes, red grapes, etc.), blueberries, raspberries, pineapples, mangoes, etc.
• Apples, oranges, lemons, grapefruits, pink grapefruits, pomegranates, peaches, white grapes, red grapes, raspberries, etc. are particularly preferred, and apples are particularly preferred.
• Fruits are not limited to these, and one or more of them can be used in any combination and ratio, such as pomegranates and peaches, apples and white grapes, grapefruits and lemons and limes, blueberries and raspberries and Red grapes, oranges and pineapples and mangoes can be combined.
• Examples of the vegetables include fruit vegetables such as tomatoes, green peppers, paprika, cucumbers, eggplants, red bell peppers, pumpkins, soybeans, green soybeans, ginger, garlic, radishes, corn, carrots, beets, and the like.
• Root vegetables onions (onions), cabbage, lettuce, spinach, Chinese cabbage, celery, Japanese mustard spinach, bok choy, mulukhiyah, kale, perilla, chives, parsley, green onions and other leafy vegetables, garlic, asparagus, bamboo shoots and other stem vegetables, broccoli , flower vegetables such as cauliflower, and other vegetables derived from mushrooms and the like.
• Vegetables are not limited to these, and one or more of them can be used in any combination and ratio.
• tomatoes, paprika, red bell pepper, pumpkin, soybeans, green soybeans, ginger (ginger), corn, carrots, beets, spinach, kale, perilla, and broccoli can be preferably used, and more preferably tomatoes, paprika, pumpkins, corn, beets, carrots, particularly preferably tomatoes, carrots and beets can be used.
• Vegetable juices include preferably tomato juice, carrot juice, corn juice, beetroot juice, kale juice, spinach juice, ginger juice, soy milk and the like, particularly preferably tomato juice, ginger juice, soy milk and the like, and more preferably tomato juice. Includes juice.
• One or two or more of these juices (fruit juices, vegetable juices), purees, pastes, etc. obtained from these vegetables and fruits are added to the acetic acid-containing food and drink of the present invention in any combination and at any ratio.
• it may contain tomato juice, ginger juice and soy milk, and may also contain apple juice.
• flavors examples include grape flavor, apple flavor, lemon flavor, orange flavor, grapefruit flavor, yuzu flavor, sudachi flavor, blueberry flavor, plum flavor, cassis flavor, pomegranate flavor, peach flavor, raspberry flavor, strawberry flavor, and mango.
• Flavors, pineapple flavor, banana flavor, lychee flavor, milk flavor such as yogurt flavor, rosehip flavor, chamomile flavor, jasmine flavor, ginger flavor, garlic flavor, mustard flavor, onion flavor, sesame flavor, green onion flavor, Chive flavor, shiso flavor, wasabi flavor and the like can be mentioned.
• These flavors may be used alone, or two or more of them may be used in any combination or in any ratio.
• the fruit juice-containing acetic acid-containing food or drink of the present invention When the fruit juice-containing acetic acid-containing food or drink of the present invention is in the form of a fruit juice-containing beverage in which apple juice is blended, it enhances the fruit juice feeling of the fruit juice-containing acetic acid-containing beverage and improves the fruit juice after long-term storage of the beverage.
• the effect of suppressing the deterioration odor derived from the fruit is particularly large, and even when sugars, high-intensity sweeteners, and flavors are not added to the beverage, the stuffy smell is weak, the fruit juice feeling is strong, and the fruit deterioration odor is suppressed. , a beverage having favorable characteristics for consumption can be obtained.
• the acetic acid-containing food and drink of the present invention have the effect of enhancing the sweetness and umami derived from the ingredients. Therefore, the acetic acid-containing food and drink of the present invention can be suitably used not only for beverages as described above, but also for seasonings using raw materials having umami, side dishes, and cooked rice.
• the umami of the acetic acid-containing food and drink can be improved without increasing the amount of amino acids and sugars added. The ability to enhance sweetness and sweetness is a very heterogeneous effect.
• the above salt may be used as it is, but it may also be a food containing salt.
• Foods containing salt are not particularly limited, but examples thereof include soy sauce, miso, soup stock, and the like.
• the soy sauce is not particularly limited, but examples include dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, and re-shikomi soy sauce.
• One of these soy sauces may be used alone, or two or more may be used in any combination and ratio.
• miso is not particularly limited, but in addition to barley miso, rice miso, soybean miso, mixed miso, etc., red miso, white miso, and light-colored miso are named according to the difference in color due to the manufacturing method. etc. These miso may be used individually by 1 type, and may use 2 or more types together by arbitrary combinations and arbitrary ratios.
• amino acid seasonings examples include sodium L-glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, L- sodium aspartate, L-arginine and the like. These amino acid-based seasonings may be used alone, or two or more of them may be used in any combination or at any ratio.
• nucleic acid-based seasonings examples include 5′-inosinate disodium, 5′-guanylate disodium, 5′-uridylate disodium, 5′-cytidylate disodium, 5′-ribonucleotide calcium, 5 '-ribonucleotide disodium and the like. These nucleic acid-based seasonings may be used alone, or two or more of them may be used in any combination or at any ratio.
• organic acid seasoning examples include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium tartrate, sodium L-tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, DL-sodium malate and the like.
• These organic acid-based seasonings may be used alone, or two or more of them may be used in any combination or at any ratio. It is preferable to use two or more kinds of organic acid-based seasonings in combination, because the tastes of both are enhanced synergistically.
• the acidulant examples include lactic acid, malic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, and phosphoric acid. These acidulants may be used alone, or two or more of them may be used in any combination or at any ratio.
• flavor ingredients examples include bonito stock, kelp stock, vegetable extract, bonito extract, kelp extract, seafood extract, and meat extract. These flavor raw materials may be used alone, or two or more of them may be used in any combination or at any ratio.
• umami seasonings examples include protein hydrolysates and yeast extracts. These umami seasonings may be used alone, or two or more of them may be used in any combination or at any ratio.
• alcoholic beverages examples include sake, synthetic sake, mirin, shochu, wine, liqueur, and Shaoxing wine. These alcoholic beverages may be used alone, or two or more of them may be used in any combination or at any ratio.
• oils and fats examples include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic safflower oil, sunflower oil, cottonseed oil, grape seed oil, and macadamia nut. oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, olive oil, rice bran oil, wheat germ oil, palm oil, algae oil and the like. These fats and oils may be used singly, or two or more of them may be used in any combination or at any ratio.
• the above-mentioned spices are parts of plants (plant fruits, pericarp, flowers, buds, bark, stems, leaves, seeds, roots, rhizomes, etc.), and spices include spices and herbs.
• Spices refer to those excluding the stems, leaves and flowers as the parts used, such as pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame seeds (sesame seeds), chili peppers, and horseshoe.
• Radish (horseradish), mustard, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, black pepper, long pepper, olives, etc.
• Herbs refer to spices that use stems, leaves, and flowers. (mustard), myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, Japanese pepper leaves, and the like.
• any food extract generally labeled as “spice” or “spice” may be used.
• examples thereof include red pepper extract, mustard extract (mustard extract), ginger extract (ginger extract), wasabi extract, pepper extract, garlic extract (garlic extract), onion extract, Japanese pepper extract and the like.
• red pepper extract mustard extract (mustard extract), ginger extract (ginger extract), wasabi extract, pepper extract, garlic extract (garlic extract), onion extract, Japanese pepper extract and the like.
• mustard extract mustard extract
• ginger extract ginger extract
• wasabi extract wasabi extract
• pepper extract garlic extract
• onion extract Japanese pepper extract and the like.
• One of these spice extracts may be used alone, or two or more of them may be used in any combination or at any ratio.
• flavor oils examples include ginger oil, garlic oil, mustard oil, onion oil, sesame oil, scallion oil, chive oil, seri oil, perilla oil, wasabi oil, lemon oil, yuzu oil, seafood oil, and meat oil. These flavor oils may be used alone, or two or more of them may be used in any combination or at any ratio.
• viscosity modifiers examples include xanthan gum, guar gum, gellan gum, gum arabic, tamarind seed gum, tara gum, tragacanth gum, pectin, cellulose, carrageenan, agar, starch, alginic acid, sodium alginate, karaya gum, pullulan, chitin, chitosan, and the like. are mentioned. These viscosity modifiers may be used alone, or two or more of them may be used in any combination or at any ratio.
• ingredients examples include vegetables (carrots, burdock, radish, etc.), grains (adzuki beans, soybeans, etc.), meat, fish, and the like. Only one of these ingredients may be used alone, or two or more of them may be used in any combination or at any ratio.
• the acetic acid-containing food and drink of the present invention can be used for preparing acetic acid-containing food and drink.
• the acetic acid-containing food and drink are as described above.
• the acetic acid-containing food or drink of the present invention can be used for preparing at least one acetic acid-containing food or drink selected from the group consisting of vinegar, beverages, seasonings, dessert sauces, and cooked rice.
• Test example 1 Flavor evaluation test 1 (examination of the effect of the ratio of A component and B component in acetic acid-containing food and drink on stuffy odor, irritating odor, and rich aroma) First, a diluted solution of the component to be evaluated was prepared.
• (A1 component) isoamyl alcohol (reagent name: 3-methyl-1-butanol, manufactured by Inoue Perfumery Co., Ltd., food additive, product code 0002051, purity 98.0% or more, CAS#: 123-51-3)
• (A2 component) isobutanol (reagent name: 2-Methylpropan-1-ol, manufactured by Inoue Perfumery Co., Ltd., food additive, product code 0002092, purity 98.0% or more, CAS# : 78-83-1)
• (A3 component) butanol (reagent name: 1-butanol, manufactured by Inoue Perfumery Co., Ltd., food additive, product code 0002093, purity 99.5% or more, CAS #: 71-36 -3)
• (A4 component) propanol (reagent name: Propan-1-ol, manufactured by Inoue Perfumery Co., Ltd., food additive, product code 0002768, purity 99
• acetic acid manufactured by Kanto Kagaku Co., Ltd., grade: special grade, purity of 99.7% or higher
• acetic acid is added to ion-exchanged water, and thoroughly stirred to prepare a 10% solution.
• (B1 component) isovaleric acid (reagent name: 3-methylbutanoic acid, manufactured by Inoue Perfumery Co., Ltd., food additive, product code 0002512, purity of 98.0% or more, CAS#: 503-74-2),
• (B4 component) propionic acid Reagent name: propanoic acid, manufactured by Inoue Perfumery Co., Ltd., food additive, product code 0002433, purity 99.5% or more, CAS#: 79-
• test liquid diluted solution 1 and diluted solution 2
• test solution having the composition and concentration shown in Table 1 (Comparative Examples 1 to 3, Example 1 ⁇ 62) were prepared.
• Test Examples 1 to 3 the test solution having an acidity of 5 w/v% or 10 w/v% was added with anhydrous ethanol as appropriate so that the ethanol content in the test solution was 0.2%.
• Anhydrous ethanol was appropriately added to the test liquid having an acidity of 1 w/v% so that the ethanol content in the test liquid was 0.04%.
• each test liquid was hermetically sealed in a container and allowed to stand at 25° C. for one day after component adjustment in order to stabilize the fragrance.
• Comparative Example 1 is the control for Examples 1-26, Comparative Example 2 is the control for Examples 27-48, and Comparative Example 3 is the control for Examples 49-62. Prior to the evaluation, it was confirmed that in Comparative Examples 1, 2, and 3, a strong stuffy odor was felt, and a mellow fragrance was not felt.
• the flavor evaluation was specifically performed as follows. 10 ml of the test solution or control was placed in a sensory test glass colored so that the color of the contents could not be seen, and the glass was covered with a Petri dish or the like. In this state, the glass was rotated several times, the lid was opened, and the odor was smelled, and the stuffy odor, irritating odor, and rich aroma were evaluated based on the following criteria. In addition, the overall goodness of the scent felt from stuffy smell, irritating smell, rich aroma, etc. was evaluated as a comprehensive evaluation. When the scent disappeared from the nasal cavity, the next sample evaluation was performed.
• Rich scent evaluation criteria +3 The rich scent is very strong compared to the control.
• +2 A rich aroma is stronger than the control.
• +1 The mellow aroma is slightly stronger than the control.
• ⁇ 0 equivalent to control.
• -1 The rich aroma is slightly weaker than the control.
• -2 The mellow fragrance is weaker than the control.
• -3 The mellow aroma is very weak compared to the control.
• Discrimination test 1 For five tastes (sweetness: sugar taste, sourness: tartaric acid taste, umami: sodium glutamate taste, salty taste: sodium chloride taste, bitterness: caffeine taste), an aqueous solution with a concentration close to the threshold value of each component A taste discrimination test in which each taste sample is accurately identified from a total of 7 samples prepared by adding 2 distilled water to each of the samples. Discrimination test 2) Concentration difference discrimination test for accurately discriminating the difference in concentration between five types of saline solutions and acetic acid solutions with slightly different concentrations.
• Flavor evaluation test 2 (A1 to A5 components and B1 to B5 component contents and ratios (B1/A1, B2/A2, B4/A4) influence on stuffy odor, irritating odor, and rich aroma consideration)
• acetic acid, A1 component to A5 component, and B1 component to B5 component were mixed in the same manner as in Flavor Evaluation Test 1 to prepare a test solution (Comparative Examples 4 to 8, Examples 63 to 169), and evaluated by the same method and viewpoint as in Flavor Evaluation Test 1.
• the control for Examples 63 to 86 is Comparative Example 4
• the control for Examples 87 to 109 is Comparative Example 5
• the control for Examples 110 to 133 is Comparative Example 6
• the control for Examples 134 to 149 is Comparative Example 5.
• the control is Comparative Example 7 and the control for Examples 150-169 is Comparative Example 8.
• a strong stuffy odor was felt, and a mellow fragrance was not felt.
• Flavor evaluation test 3 content of each component and ratio (B1/A1, B2/A2, B4/A4) in embodiment containing two or more types of A component and B component are stuffy odor, irritating odor, mellow aroma consideration of the impact on According to the composition shown in Table 3, acetic acid, components A1 to A5, and components B1 to B5 were blended in the same manner as in Flavor Evaluation Test 1 to prepare test solutions (Comparative Example 9, Examples 185 to 208). , was evaluated in the same manner and viewpoint as in Flavor Evaluation Test 1. Comparative Example 9 is used as a control. Prior to the evaluation, in Comparative Example 9, it was confirmed that a stuffy odor and an irritating odor were felt strongly, and a mellow odor was not felt.
• Flavor Evaluation Test 4 Flavor Evaluation Test for Beverages Using the Acetic Acid-Containing Food and Beverage (Vinegar) of the Present Invention
• a component and B component were measured for commercially available vinegar by the following method, and then A1 to A1 to Vinegars 1 to 5 were obtained by appropriately adding A5 component and B1 to B5 components.
• Method for measuring component B The sample was diluted 5 times with ultrapure water (dilution rate can be adjusted as appropriate), and the peak area of each component was analyzed using high performance liquid chromatography (HPLC) according to the following conditions. Also, 5 mg % of each component diluted with ultrapure water was similarly analyzed as a standard sample, and the content of each component in each sample was calculated by the external standard method.
• ⁇ Measurement equipment high-performance liquid chromatography (manufactured by Shimadzu Corporation, model LC-20AD) ⁇ Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min ⁇ Mobile phase (2) 4 mM p-toluenesulfonic acid, 16 mM Bis-Tris aqueous solution containing 80 ⁇ M EDTA, flow rate 0.9 mL/min ⁇ Column: Shodex KC-G 6B + KC-811 x 2 (manufactured by Showa Denko) ⁇ Column temperature: 52°C ⁇ Detection equipment: Electrical conductivity detector (manufactured by Shimadzu Corporation)
• fruit juice-containing beverages (beverages 1 to 10).
• vinegar which is one of the raw materials of each fruit juice-containing beverage
• samples were prepared by changing the type of vinegar used as shown in Table 6, and the obtained samples were heated at 90 ° C. in a sealed container. It was sterilized for 120 seconds, filled into a bottle (150 ml capacity glass bottle), sealed, and stored at 60 ° C. for 10 days (equivalent to storage at room temperature 20 ° C. for 12 months) to obtain a sample for evaluation test.
• the fruit juice content (g) in Table 5 refers to the straight conversion fruit juice content.
• the stuffy odor was evaluated in the same manner as in Flavor Evaluation Test 1.
• the deterioration odor of fruit juice was evaluated by the same method as in Flavor Evaluation Test 1 based on the following evaluation criteria.
• the feeling of fruit juice about 5 ml of the sample was dripped onto the hand of the evaluator with a dropper, and the flavor of the fruit juice contained in the sample felt when it was put in the mouth was evaluated based on the following evaluation criteria. bottom.
• the overall goodness of aroma and taste was evaluated as a comprehensive evaluation.
• the control of Examples 209-212 is Comparative Example 10, the control of Examples 213-216 is Comparative Example 11, the control of Examples 217-220 is Comparative Example 12, and the control of Examples 221-224.
• the control is Comparative Example 13, the control of Examples 225-228 is Comparative Example 14, the control of Examples 229-232 is Comparative Example 15, the control of Examples 233-236 is Comparative Example 16,
• the control for Examples 237-240 is Comparative Example 17, the control for Examples 241-244 is Comparative Example 18, and the control for Examples 245-248 is Comparative Example 19.
• Evaluation criteria for deterioration odor of fruit juice +3 Compared to the control, the deterioration odor of fruit juice is very weak. +2: The deteriorated odor of fruit juice is weaker than the control. +1: Slightly weak deterioration odor of fruit juice compared to the control. ⁇ 0: equivalent to control. -1: The smell of deterioration of fruit juice is slightly stronger than the control. -2: The deterioration odor of fruit juice is stronger than the control. -3: The deterioration odor of fruit juice is very strong compared to the control.
• a specific component is adjusted to a specific content, and the ratio of each component (B1 / A1, B2 / A2, B4 / A4 ), and further adjusted the total content of A1 to A5 components, the total content of B1 to B5 components, and the ratio thereof, the stuffy odor of the fruit juice-containing beverage and the deterioration odor of the fruit juice are suppressed. It was found that the fruit juice feeling was further enhanced. Particularly in Example 216, extremely excellent results were obtained, and it was found that the acetic acid-containing food and drink of the present invention, especially when used in combination with apple juice, exhibited a remarkable effect. The same evaluation as in Example 216 was obtained for a beverage having the same composition as in Example 216 except that sugar was not added.
• Flavor evaluation test 5 (flavor evaluation test for seasonings using the acetic acid-containing food and drink (vinegar) of the present invention) Vinegars 1 to 5 were obtained by appropriately adding components A1 to A5 and components B1 to B5 so as to have the composition shown in Table 4 in the same manner as in Flavor Evaluation Test 4.
• seasonings 1 to 8 were obtained by appropriately adding various raw materials so as to have the compositions shown in Table 7.
• vinegar which is one of the raw materials of each seasoning
• samples for evaluation were prepared by preparing samples with different types of vinegar used as shown in Table 8 (Comparative Examples 20 to 27, Examples 249-280).
• a specific component is adjusted to a specific content, and the ratio of each component (B1 / A1, B2 / A2, B4 / A4 ), and further adjusted the total content of A1 to A5 components, the total content of B1 to B5 components, and the ratio thereof, the stuffy odor of the seasoning is suppressed, and the fruit juice feeling, umami, and sweetness are enhanced. found to be enhanced.
• Flavor Evaluation Test 6 (Flavor Evaluation Test for Cooked Rice Produced Using the Acetic Acid-Containing Food and Beverage (Vinegar) of the Present Invention)
• polished rice Korean rice (Koshihikari produced in Toyama Prefecture) is weighed so as to have the composition shown in Table 9, water (tap water) is added in an amount sufficient to soak the polished rice, and the polished rice is left at room temperature (20 ° C.) for 60 minutes. After soaking, the water used for soaking is discarded, water (tap water) is added again so that the amount of water added to the white rice has the composition shown in Table 9, and a commercially available rice cooker (Tiger Thermos Co., Ltd.: JKT -G101) was cooked in the quick cooking mode to obtain rice.
• a commercially available rice cooker Teiger Thermos Co., Ltd.: JKT -G101
• Sushi vinegar 1 to 5 (Comparative Example 21 and Examples 253 to 256) used in Evaluation Test 5 was added to the total amount of the obtained cooked rice so as to have the composition shown in Table 9, and stirred with a rice scoop to make vinegar. Rice 1-5 was obtained (Comparative Example 28 and Examples 281-284).
• a specific component is adjusted to a specific content, and the ratio of each component (B1 / A1, B2 / A2, B4 / A4 ), and further adjusted the total content of A1 to A5 components, the total content of B1 to B5 components, and the ratio thereof. It was found that the umami and sweetness of cooked rice were enhanced.
• Test example 7 Flavor evaluation test 5 (examination of the effects of diacetyl, acetoin, and lactic acid on the depth of aroma and the suppression of sour odor) Diacetyl (manufactured by Tokyo Chemical Industry Co., Ltd.), acetoin (manufactured by Tokyo Chemical Industry Co., Ltd.), lactic acid (manufactured by Tokyo Chemical Industry Co., Ltd.), lactic acid (Tokyo Chemical Industry Co., Ltd.), (manufactured) was added as appropriate to obtain test products 285 to 303. Diacetyl, acetoin, and lactic acid were measured by the following methods. In addition, each test liquid was hermetically sealed in a container and allowed to stand at 25° C.
• Test example 8 Flavor evaluation test 6 (examination of the effects of acetic acid, higher alcohol, and decane peak area ratio on refreshing aroma and heavy aroma in acetic acid-containing food and drink measured by analysis method A) Test samples 304 to 317 were obtained by adjusting various components so as to have the composition shown in Table 11 for the test samples highly evaluated in Test Examples 1 and 3. Acetic acid, higher alcohol, and decane peak areas were measured by the following methods. In addition, the decane made by Tokyo Chemical Industry Co., Ltd. was used. In addition, each test liquid was hermetically sealed in a container and allowed to stand at 25° C. for one day after component adjustment in order to stabilize the fragrance. For each sample after storage, the same method as in Flavor Evaluation Test 1 was used to evaluate the refreshing aroma and the heavy aroma. For the refreshing aroma and heavy aroma, each test product to which decane was not added was used as a control.
• m/z in the present invention refers to a value detected in the range of -0.3 to +0.7 of the m/z central value of each component.
• ⁇ Gas chromatograph conditions> ⁇ Measurement equipment: Agilent 7980B GC System (manufactured by Agilent Technologies) ⁇ GC column: DB-1 (manufactured by Agilent Technologies) Length 60m, diameter 0.32mm, film thickness 1.0 ⁇ m ⁇ Carrier: He gas, gas flow rate 2.68mL/min ⁇ Temperature conditions: 35°C (5 min) hold ⁇ 3°C/min temperature increase to 220°C ⁇ 5 min hold ⁇ mass spectrometry conditions> ⁇ Measurement equipment: Agilent 5977B MSD (manufactured by Agilent Technologies) ⁇ Ionization method: EI (ionization voltage 70 eV) ⁇ Measurement mode: SCAN (scan mass: 35.0 to 270.0)
• Flavor evaluation test 7 (flavor evaluation test for acetic acid-containing food and drink (seasoning) of the present invention) Test products 318 to 322 were obtained by adjusting the compositions so as to be in Table 12. In addition, each test liquid was hermetically sealed in a container and allowed to stand at 25° C. for one day after component adjustment in order to stabilize the fragrance. For each sample after storage, the same method as in Flavor Evaluation Test 1 was used to evaluate depth of aroma, suppression of acid odor, refreshing aroma, and heavy aroma. In addition, each test product to which the component to be evaluated was not added was used as a control.

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