Food composition

Abstract

To provide a food product with reduced astringency in aftertaste regardless of high acidity, and a method for reducing astringency in aftertaste of the food product.SOLUTION: The present invention provides a food composition having an acidity of 0.02 mass% or more, and containing one or two selected from the following components (a) and (b): (a) geranyl acetate in an amount of 0.01 mass ppm or more; and (b) citronellal in an amount of 0.001 mass ppm or more.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a food composition, in particular to a food composition having an acidity of 0.02% by mass or more. [Background technology]

[0002] From the viewpoint of health consciousness, salt reduction, etc., many foods, such as beverages and seasonings, containing vinegar, citric acid, etc., are sold. Known techniques for suppressing the sourness of these acid-containing foods include a method for suppressing the sharp sourness of acid-containing seasonings and making the sourness milder by adding 3-hydroxy-4,5-dimethyl-2(5H)-furanone or further furfural (Patent Document 1), and a method for suppressing both the sourness and sour odor of acetic acid-containing foods and beverages by adding unsaturated alcohols with 8 carbon atoms, monoterpenes, or sesquiterpenes (Patent Document 2). On the other hand, it has been pointed out that foods with high acidity have the problem of not only being sour when eaten, but also leaving an astringent aftertaste after eating. No technology is known that can sufficiently suppress this astringent aftertaste. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2001-69940 A [Patent Document 2] JP 2019-129806 A Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to provide a food having a high acidity but with a suppressed astringent aftertaste, and a method for suppressing an astringent aftertaste of the food. [Means for solving the problem]

[0005] Therefore, the inventors conducted various studies to suppress the astringent aftertaste of highly acidic foods, and discovered that the astringent aftertaste can be sufficiently suppressed by adding a certain amount of geranyl acetate and / or citronellal to foods with an acidity of 0.02% by mass or more, thereby completing the present invention.

[0006] That is, the present invention provides the following inventions [1] to

[20] . [1] A food composition having an acidity of 0.02% by mass or more, comprising one or two components selected from the following component (a) and component (b): (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more [2] The food composition according to [1], wherein the content of component (a) is 2 ppm by mass or more. [3] A food composition according to [1] or [2], containing at least component (b). [4] The food composition according to any one of [1] to [3], comprising component (a) and component (b), wherein the mass ratio (a / b) of component (a) to component (b) is 1 / 1000 or more and 1 / 1000 or less. [5] The food composition according to any one of [1] to [4], comprising component (a) and component (b), wherein the mass ratio (a / b) of component (a) to component (b) is 1 or more and 1,000 or less. [6] The food composition according to any one of [1] to [5], which contains acetic acid. [7] The food composition according to any one of [1] to [6], further comprising a sweetener. [8] The food composition according to any one of [1] to [6], further comprising a high-intensity sweetener. [9] The food composition according to any one of [1] to [6], further comprising sucralose.

[10] The food composition according to any one of [1] to [9], wherein the ratio of sugar content to acidity (sugar content / acidity) is 1 or more.

[11] The food composition according to any one of [1] to

[10] , further comprising a tea extract.

[12] The food composition according to any one of [1] to

[11] , which contains a spice extract.

[13] The food composition according to any one of [1] to

[12] , which is a beverage composition.

[14] The food composition according to any one of [1] to

[12] , which is a seasoning composition.

[15] The food composition according to any one of [1] to

[14] , which is a food composition for distribution and sale at room temperature.

[16] The food composition according to any one of [1] to

[15] , which is a food with functional claims.

[17] The food composition according to any one of [1] to

[16] , further comprising 0.001 ppm or more of linalool.

[18] The food composition according to any one of [1] to

[17] , further comprising 0.001 ppm or more of linalyl butyrate.

[19] A method for producing a food composition, comprising adjusting the acidity to 0.02% by mass or more and the content of one or two of (a) geranyl acetate and (b) citronellal as follows: (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more

[20] A method for suppressing an astringent aftertaste of a food composition, comprising adjusting the content of one or two of (a) geranyl acetate and (b) citronellal in a food composition having an acidity of 0.02% by mass or more as follows: (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more Effect of the Invention

[0007] According to the present invention, a food composition can be provided that has a high acidity but suppresses an astringent aftertaste. Furthermore, the food composition of the present invention has a suppressed astringent aftertaste, and as a result, the refreshing feeling due to the high acidity is enhanced. When the food composition of the present invention contains a tea extract, the food composition has a sharp taste, and when the food composition of the present invention contains a spice extract, the bitterness inherent to the raw materials is masked. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] In this specification, when multiple upper limits and / or multiple lower limits are indicated for the specification of a numerical range, even if not specifically stated, it is assumed that the specification of the numerical range combining at least the maximum value of the upper limit specification and the minimum value of the lower limit specification is directly described, and furthermore, it is assumed that all numerical ranges obtained by combining any upper limit value among the upper limits and any lower limit value among the lower limits are directly described. In addition, in this specification, a numerical range connected with "~" means a numerical range including the numbers before and after "~" as the lower limit and upper limit value. When multiple lower limits and multiple upper limits are indicated separately, it is assumed that any lower limit value and upper limit value can be selected and connected with "~".

[0009] In the present invention, the percentages expressed by the terms "w / w%, "mass%" and "ppm by mass" represent percentages "converted to wet mass". "Converted to wet mass" represents the content ratio of the target component in a sample, calculated using the wet mass including water of the sample as the denominator and the mass of the target component in the sample as the numerator. Furthermore, in the present invention, when "w / v%" is used, it indicates the mass (g) of the target component in the sample per volume (100 ml). Furthermore, in the present invention, when "v / v%" is used, it indicates the volume (ml) of the target component in the sample per volume (100 ml).

[0010] As used herein, the term "comprising" encompasses the terms "consisting essentially of" and "consisting of. When the term "comprising" is used, the listed steps or options need not be exhaustive.

[0011] In this specification, the expression "and" includes both "and" and "or." For example, "A and / or B" includes both A and B and A or B, and indicates A alone, B alone, and both A and B.

[0012] In the present invention, the term "astringent sensation" refers to the sensation of tightness in the mouth when food is held in the mouth. The astringent sensation is different from the taste felt by stimulating the nerve cells of the taste sensory system, and is a sensation similar to the sense of touch felt by contracting the cells in the mouth. For example, red wine is characterized by an astringent taste derived from tannins derived from grapes, and the astringent sensation is similar to this astringent taste, bitter taste, and harsh taste, but is a different sensation. In the present invention, the timing of sensing the taste and / or sensation of a food composition is defined as the initial taste (immediately after eating), the middle taste (during eating), and the aftertaste (after swallowing). Examples of sensations include aroma, stimulation, texture, and astringency. That is, the "aftertaste astringency" in the present invention refers to the astringency after swallowing, and not the astringency immediately after or during eating.

[0013] The present invention relates to a food composition that has a high acidity but has a suppressed astringent aftertaste, a method for producing the same, and a method for suppressing an astringent aftertaste of the food. One aspect of the present invention is a food composition having an acidity of 0.02% by mass or more, which contains one or two components selected from the following component (a) and component (b): (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more

[0014] In the present invention, "food composition" refers to both foods and beverages that are consumed as is, and compositions for preparing foods and beverages that are consumed as is (i.e., compositions for use in preparing foods and beverages that are consumed as is).

[0015] "Food and drink to be eaten as is" includes not only foods and drink that are eaten without any added ingredients, but also foods and drink that the eater adds seasonings as needed when eating. "Food and beverages to be consumed as is" is not particularly limited as long as it is a food and beverage that requires improved taste and aroma, and examples include beverages, confectioneries, cooked rice, noodles, side dishes, soups, breads, pizza, cereals, boxed lunches, etc.

[0016] Examples of beverages include beverages containing fruit juice [e.g., citrus fruits (mandarin oranges, oranges, lemons, limes, grapefruits, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku, calamansi, etc.), tropical fruits (pineapple, banana, guava, mango, acerola, papaya, passion fruit, etc.), lychee, strawberry, apple, peach, grape, white grape, blackcurrant, raspberry, pomegranate, plum, pear, apricot, plum, kiwi fruit, Fruit juices such as melon, blueberry, and acai, lemonades, beauty drinks, smoothies, etc.; dairy drinks (e.g., milk and its processed products such as skim milk powder, whole milk powder, concentrated milk, yogurt, fresh cream, condensed milk, butter, skim milk, cream powder, sweetened milk powder, modified milk powder, whey powder, buttermilk powder, and other drinks containing dairy ingredients); vegetable drinks (e.g., tomato, carrot, pumpkin, etc. juices, smoothies, green juice, etc.); soft drinks (e.g. sports drinks, near water, fruit-flavored drinks), carbonated drinks; jelly drinks; grain drinks (e.g. grain drinks made mainly from rice, soy milk, almonds, etc.); tea drinks [e.g. black tea, oolong tea, green tea, black tea, matcha, jasmine tea, rosehip tea, chamomile tea, roasted green tea, blended tea (grains such as barley, barley, brown rice, soybeans, corn, persimmon leaves, loquat leaves, bear bamboo, gynostemma, angelica tree, dokudami teas blended with leaves, kelp, safflower, shiitake mushrooms, lychees, etc.); coffee drinks; powdered drinks (for example, cocoa, green juice, etc.); alcoholic beverages (for example, beer, beer-flavored beverages such as happoshu (low-malt beer), brewed alcoholic beverages such as fruit liquor and sake, distilled alcoholic beverages such as shochu, whiskey, brandy, and spirits, mixed alcoholic beverages such as liqueurs made by mixing distilled alcoholic beverages with auxiliary ingredients such as sugar, and cocktails, fizzes, chuhai, etc. made by adding fruit juice, flavors, carbon dioxide, etc. to these alcoholic beverages).

[0017] Examples of confectioneries include jellies, puddings, chocolates, bars (snack bars), frozen desserts (ice cream, sherbet, etc.), etc., and among these, jellies and frozen desserts (ice cream, sherbet, etc.) are preferred.

[0018] Examples of cooked rice include white rice, salted rice, red rice, steamed red rice, steamed rice, seasoned rice, mixed rice, onigiri, sushi rice, mochi, and dumplings. Incidentally, examples of "rice" include non-glutinous rice, glutinous rice, pre-rinsed rice with different degrees of polishing, and brown rice. Cooked products made with these cooked rice types and other ingredients are also acceptable, and examples of such products include sushi, chirashi sushi, curry rice, rice bowls, fried rice, and Tianjin rice.

[0019] Noodles are foods made from cereal flour such as wheat flour, rice flour, buckwheat flour, and beans, which are formed and processed into noodle, plate, ribbon, etc., and then cooked by boiling, stewing, or steaming. Examples of noodles include soba, udon, kishimen, ramen, Chinese noodles, pasta, macaroni, somen, pho, Korean hiyashimen, and vermicelli.

[0020] Side dishes are foods obtained by cooking ingredients such as meat, fish, shellfish, eggs, milk, vegetables, fruits, herbs, seaweed, etc. Examples of side dishes include pickled foods, simmered foods, grilled foods, fried foods, stir-fried foods, steamed foods, and salads.

[0021] Soup refers to food that contains a lot of water and is obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, seaweed, etc. Examples of soup include miso soup, clear soup, potage, consommé soup, curry soup, wakame soup, egg soup, etc.

[0022] Bread is a food with a moisture content of 10% or more, made by kneading and fermenting wheat flour or wheat flour with yeast or with water, salt, grapes and other fruits, vegetables, eggs and their processed products, sugar, edible oils and fats, milk and dairy products, etc. (hereinafter referred to as "bread dough"), which is made by baking.

[0023] Pizza is a food made by kneading flour, water, salt, yeast, sugar, and a small amount of olive oil, then letting the dough rise, rolling it out into a thin circle, topping it, and baking it in an oven or a special kiln.

[0024] Furthermore, the "composition for preparing a food or drink to be consumed" is not particularly limited, but examples thereof include seasonings, retort foods, compositions for preparing beverages, compositions for preparing soups, topping materials, etc. Among these, seasonings and retort foods are preferred, and seasonings are more preferred.

[0025] Examples of seasonings include soups (noodle soup, hot pot soup, etc.), sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), stocks (e.g. vegetable stock, seafood stock, meat stock), extracts (e.g. vegetable extracts, seafood extracts, meat extracts), sauces (pasta sauce, pizza sauce, Worcestershire sauce, ketchup sauce, oyster sauce, salsa sauce, sambal sauce, chili sauce, demi-glace sauce, white sauce (bechamel sauce), etc.), dressings (non-oil dressings, separated dressings, emulsified dressings, etc.), vinegar, seasoning vinegar (e.g., general-purpose seasoning vinegar, seasoning vinegar for vinegared foods, seasoning vinegar for sushi rice, seasoning liquid for pickles (e.g., pickles, etc.), sweet vinegar, etc.), seasoning for rice, soy sauce (including dipping soy sauce, pouring soy sauce, and soy sauce used for cooking purposes described in the Japanese Agricultural Standards (Ministry of Agriculture, Forestry and Fisheries Notification No. 1703 of September 13, 2004), or seasonings similar to soy sauce used for the above purposes), ponzu seasoning (ponzu, ponzu soy sauce), seasoning for natto, seasoning for pickles, seasoning for meat, seasoning containing spices, chutney, mustard, mayonnaise, etc. Among these seasonings, soups, sauces, stocks, extracts, dressings, sauces, soy sauce, and ponzu seasoning are preferred.

[0026] Retort foods refer to foods that are cooked or semi-cooked and packed in a retort pouch or can and then retort heated (most commonly at 120°C for 30 to 60 minutes under pressure). Examples of cooked or semi-cooked foods include the above-mentioned foods themselves, or foods that can be obtained by simple cooking (for example, adding ingredients and cooking with heat).

[0027] An example of a composition for preparing a beverage is a concentrated type of beverage. This is diluted with water or a suitable beverage (e.g., the beverages exemplified above) before consumption. The recommended dilution ratio is, for example, 1.1 to 50 times, preferably 2 to 20 times, more preferably 3 to 12 times, and even more preferably 4 to 8 times.

[0028] Compositions for preparing soup include soup bases that are heated with vegetables, meat, seafood, dairy products, rice, or noodles, or that are mixed with the above ingredients after cooking to prepare foods such as soup. Soup bases can be in a form that can be used as is (straight type), or in a concentrated type that is mixed (diluted) with cold water, hot water, stock, or other liquid, or in a powder type.

[0029] Examples of topping materials include topping materials for cooked rice, topping materials for noodles, topping materials for bread, and topping materials for salads.Specific examples of topping materials for cooked rice include furikake, rice ball seasoning, porridge seasoning, ochazuke seasoning, porridge seasoning, mixed rice seasoning, and cooked rice seasoning.

[0030] The food composition to be the subject of the present invention includes not only the above-mentioned general foods and beverages, but also foods that can be taken for the purpose of maintaining or improving health other than medicines, such as health foods, functional foods, health functional foods, or special purpose foods. Health foods include foods provided under the names of dietary supplements, dietary supplements, supplements, etc. Health functional foods are defined by the Food Sanitation Act or the Health Promotion Act, and include specific health foods and nutritional functional foods that can display specific health effects, functions of nutritional ingredients, reduction of disease risk, etc., as well as functional foods that can display the contents of the scientific evidence-based functionality notified to the Commissioner of the Consumer Affairs Agency. Special purpose foods also include foods for sick people, foods for the elderly, foods for infants, foods for pregnant women, etc. that display that they are suitable for specific subjects or patients with specific diseases. Here, the display of specific health effects, functions of nutritional ingredients, etc. attached to foods and beverages can be displayed on product containers, packaging, instructions, package inserts, etc., product flyers and pamphlets, product advertisements such as newspapers and magazines, etc.

[0031] The form of the food composition may be any form suitable for consumption, such as solid, liquid, granule, powder, capsule, cream, or paste. In particular, in the case of the above-mentioned health foods, etc., the form is preferably, for example, liquid (including syrup, milk, or suspension), tablet, pill, capsule, powder, granule, fine granule, or lozenge.

[0032] In the present invention, the "acidity" of a food composition refers to the acidity converted into acetic acid, and is measured according to the method for measuring "acidity" specified in the Japanese Agricultural Standards for Brewed Vinegar (Notification No. 1626 of the Ministry of Agriculture, Forestry and Fisheries dated December 13, 2019). Specifically, the "acidity" is calculated by measuring the hydrogen ion concentration in a sample by neutralization titration and multiplying the value by the molecular weight (60.05 g / mol) of acetic acid, which is a monovalent carboxylic acid.

[0033] The acidity of the food composition of the present invention is useful because the astringent aftertaste is likely to be a problem when it is 0.02% by mass or more. From the viewpoint of the occurrence of the above-mentioned problems and the viewpoint of suitability for drinking as is, the lower limit of the acidity of the food composition of the present invention may be 0.02% by mass or more, but is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, even more preferably 0.15% by mass or more, and even more preferably 0.2% by mass or more. On the other hand, the upper limit is not particularly limited, but from the viewpoint of the effect of the present invention, it is preferably 15.0% by mass or less, or 10.0% by mass or less, or 8.0% by mass or less, or 6.0% by mass or less, or 5.5% by mass or less, or 5.0% by mass or less, or 4.5% by mass or less, or 3.0% by mass or less, or 2.5% by mass or less, or 1.5% by mass or less, more preferably 1.25% by mass or less, even more preferably 1% by mass or less, and particularly preferably 0.75% by mass or less. The range may be, for example, 0.10 to 10 mass %, or 0.15 to 8.0 mass %. According to one aspect of the present invention, the content of acetic acid may satisfy the above-mentioned regulation regarding acidity.

[0034] The food composition of the present invention preferably contains acetic acid, for example, because the acidic irritation felt in the throat increases the astringent aftertaste, making it even more necessary to reduce the astringent feeling. In the present invention, acetic acid refers to an acetic acid molecule (CH3COOH) and an acetate ion (CH3COO - ) and the acetic acid content refers to the total concentration of these. The lower limit of the content of acetic acid in the food composition of the present invention is preferably 0.02% by mass or more, 0.1% by mass or more, or 0.2% by mass or more, particularly preferably 0.5% by mass or more, from the viewpoint of the effect of the present invention. On the other hand, the upper limit of the content is preferably 15% by mass or less, 10% by mass or less, or 7% by mass or less, particularly preferably 5% by mass or less, from the viewpoint of the overall deliciousness of the taste. The origin of acetic acid in the food composition of the present invention is not particularly limited as long as it is suitable for food and drink, and can be, for example, derived from a food additive (acetic acid in the acetic acid-containing food and drink of the present invention is acetic acid contained in a food additive), or can be derived from seasonings, food ingredients, etc. blended in food and drink (acetic acid in the food composition of the present invention is acetic acid contained in seasonings, food ingredients, etc.), or vinegar.

[0035] The above-mentioned vinegars include brewed vinegars produced using grains such as rice and wheat or fruit juice as the main raw materials, and synthetic vinegars produced by adding seasonings such as sugar to a diluted solution of glacial acetic acid or acetic acid, or by adding brewed vinegar to it, and any of these can be used in the present invention. Examples of brewed vinegars include grain vinegars (rice vinegar, brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, pigeon barley vinegar, soybean vinegar, etc.), fruit vinegars (apple vinegar, grape vinegar, white grape vinegar, citrus (lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, etc.) vinegars, mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, blackcurrant vinegar, raspberry vinegar, wine vinegar, balsamic vinegar, etc.), sake vinegars produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc., and synthetic vinegars include glacial acetic acid or acetic acid appropriately diluted with water. These vinegars may be used alone or in combination of two or more types.

[0036] The food composition of the present invention contains one or two components selected from the following component (a) and component (b): (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more Here, the component (a) and the component (b) may each be contained alone, or both may be used in combination.

[0037] The (a) geranyl acetate (systematic name: (2E)-3,7-dimethyl-1-acetoxy-2,6-octadiene, English name: Geranyl acetate) used in the food composition of the present invention has the molecular formula C 12 H 20 O2 (molecular weight: 196.290) and its CAS registration number is 105-87-3. The (b) citronellal (systematic name: 3,7-dimethyl-6-octen-1-al, English name: Citronellal) used in the food composition of the present invention has the molecular formula C 10 H 18 O (molecular weight: 154.253) and its CAS registry number is 106-23-0.

[0038] The geranyl acetate and / or citronellal in the present invention is not limited as long as it can be orally ingested, and may be a synthetic product or a product derived from a plant material containing geranyl acetate and / or citronellal. From the viewpoint of the influence on the flavor of food and drink, it is preferable to use a synthetic product or a processed plant material, and more preferably to use a synthetic product or an extract of a plant material. The processed plant material refers to a processed product of a plant material containing geranyl acetate and / or citronellal, such as dried, crushed, extracted, or purified. For example, an extract, which is a preferred embodiment of the processed product, can be prepared by adding the above-mentioned plant material containing geranyl acetate and / or citronellal to a solvent, leaving it to stand, and then filtering. Alternatively, it can be prepared by heating the solvent to which the above-mentioned plant material containing geranyl acetate and / or citronellal has been added to a specific temperature and then leaving it to stand, or by maintaining it at a constant temperature while stirring. Here, the solvent used for extraction can be a neutral solvent such as water, ethanol, or a mixed solvent of water and ethanol, with water being preferred.

[0039] The content (ppm by mass) of (a) geranyl acetate in the food composition of the present invention is preferably 0.001 ppm by mass to 200 ppm by mass. Depending on the type of food composition, from the viewpoint of achieving the effects of the present invention, the lower limit is preferably 0.001 ppm by mass or more, 0.005 ppm by mass or more, 0.01 ppm by mass or more, 0.05 ppm by mass or more, 0.1 ppm by mass or more, 1 ppm by mass or more, or 1.5 ppm by mass or more, and particularly preferably 2 ppm by mass or more. On the other hand, from the viewpoint of overall palatability, the upper limit is preferably 200 ppm by mass or less, 100 ppm by mass or less, 50 ppm by mass or less, 30 ppm by mass or less, or 25 ppm by mass or less, and particularly preferably 20 ppm by mass or less.

[0040] The geranyl acetate contained in the food composition of the present invention may be that contained in a food material such as an edible plant that is the raw material of the food composition, may be that added separately from the food material during the production of the food composition of the present invention, or may be that generated during the production of the food composition of the present invention. Alternatively, the total amount of geranyl acetate derived from two or more of these sources may satisfy the above-mentioned predetermined content. When geranyl acetate is added from outside during the production of the food composition of the present invention, a purified and extracted high-purity geranyl acetate reagent may be added, or it may be added in the form of some processed plant material (e.g., an extract) containing geranyl acetate. However, it is preferable that the majority (more preferably all) of the geranyl acetate contained in the food or drink is derived from some food material, and more preferably from an edible plant.

[0041] The content (ppm by mass) of (b) citronellal in the food composition of the present invention is preferably 0.001 ppm by mass to 200 ppm by mass or less. The lower limit, which depends on the type of food composition, is 0.01 ppm by mass or more, preferably 0.005 ppm by mass or more, more preferably 0.01 ppm by mass or more, more preferably 0.05 ppm by mass or more, more preferably 0.1 ppm by mass or more, more preferably 0.5 ppm by mass or more, and more preferably 1 ppm by mass or more, from the viewpoint of achieving the effects of the present invention. On the other hand, from the viewpoint of overall deliciousness, the upper limit is 200 ppm by mass or less, preferably 100 ppm by mass or less, more preferably 50 ppm by mass or less, more preferably 30 ppm by mass or less, more preferably 25 ppm by mass or less, more preferably 20 ppm by mass or less, more preferably 15 ppm by mass or less, more preferably 10 ppm by mass or less, more preferably 5 ppm by mass or less, more preferably 2 ppm by mass or less, and more preferably 1 ppm by mass or less.

[0042] The citronellal contained in the food composition of the present invention may be that contained in a food material such as an edible plant that is the raw material of the food composition, may be that added separately from the food material during the production of the food composition of the present invention, or may be that generated during the production of the food composition of the present invention. Alternatively, the citronellal from two or more of these sources may be added together to satisfy the above-mentioned predetermined content. When citronellal is added from outside during the production of the food composition of the present invention, a purified and extracted high-purity citronellal reagent may be added, or it may be added in the form of some processed plant material (e.g., an extract) containing citronellal. However, it is preferable that the majority (more preferably all) of the citronellal contained in the food or drink is derived from some food material, and more preferably from an edible plant.

[0043] The concentrations of (a) geranyl acetate and (b) citronellal in the food composition of the present invention are measured using solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS), specifically by the method described below.

[0044] In the food composition of the present invention, the content mass ratio (a / b) of component (a) to component (b) is preferably 1 / 1000 to 1000. From the viewpoint of sufficient effect of enhancing the refreshing feeling, the lower limit is preferably 1 / 1000 or more, 1 / 100 or more, or 1 / 10 or more, and particularly preferably 1 or more. From the viewpoint of sufficient effect of enhancing the refreshing feeling and the overall deliciousness of the taste, the upper limit is preferably 1000 or less, 100 or less, and particularly preferably 50 or less.

[0045] The food composition of the present invention may contain other ingredients and additives depending on the type of food or drink. Examples of other ingredients and additives include fats and oils, alcoholic beverages, sweeteners, acidulants, tea extracts, spices or spice extracts, aroma components other than the components (a) and (b), viscosity adjusters, colorants, stabilizers, antioxidants, pH regulators, etc. The combination and content of these other ingredients and additives are not particularly limited and can be appropriately set depending on the type of food or drink.

[0046] From the viewpoint of overall deliciousness, the food composition of the present invention preferably contains a sweetener. Examples of sweeteners include sugar, sucrose, high fructose glucose liquid sugar, high fructose glucose liquid sugar, fructose, isomerized sugar, and artificial sweeteners. Examples of artificial sweeteners include xylitol, stevia extract, palatinose, aspartame, acesulfame potassium, stevia, saccharin, saccharin sodium, thaumatin, licorice extract, neotame, and sucralose. These sweeteners may be used alone or in combination of two or more.

[0047] From the viewpoint of the effect of reducing the intensity of sourness, the food composition of the invention preferably contains a high-intensity sweetener. The high-intensity sweetener refers to a natural or synthetic sweetener with a sweetness index of 50 or more, such as thaumatin, stevia extract, disodium glycyrrhizinate, acesulfame potassium, sucralose, aspartame, saccharin, neotame, and sodium saccharin. Here, "sweetness" refers to a parameter indicating the intensity of sweetness of each sweetener compared to sucrose, and values ​​listed in "Dictionary of Beverage Terms" (published by Beverage Japan Co., Ltd. on June 25, 1999) can be used. For example, the sweetness intensities of representative sweeteners are sucrose 1, glucose 0.65, fructose 1.5, sucralose 600, acesulfame potassium 200, and aspartame 200. These high-intensity sweeteners may be used alone or in combination of two or more. The food composition of the invention preferably contains at least one selected from the group consisting of sucralose and stevia extract from the viewpoint of reducing the intensity of the sour aftertaste, and preferably contains acesulfame potassium from the viewpoint of reducing the intensity of the sour initial taste. The content of the high-intensity sweetener in the food composition of the present invention is preferably 0.1 ppm or more from the viewpoint of overall deliciousness. It is more preferably 1 ppm or more, 5 ppm or more, 10 ppm or more, and even more preferably 50 ppm or more. On the other hand, the upper limit is preferably 1000 ppm or less, more preferably 500 ppm or less, and even more preferably 250 ppm or less. In addition, the range is preferably, for example, 0.1 ppm or more and 1000 ppm or less.

[0048] In the food composition of the present invention, the ratio of sugar content to acidity (sugar content / acidity = sugar-acid ratio) is preferably 1 or more from the viewpoint of achieving the effects of the present invention. It is more preferably 1.5 or more, and even more preferably 2 or more. On the other hand, the upper limit is preferably 50 or less, more preferably 40 or less. Furthermore, the range is preferably, for example, 1 to 50. In the food composition of the present invention, if the sugar-acid ratio is within the above range, the taste can be felt to be united, and the palatability can be improved. The sugar-acid ratio in the present invention is obtained by dividing the sugar content (Brix) value described below by the acidity value described above. The sugar content (Brix) value can be measured by a refractometer according to a conventional method. In the present invention, the term "unitary flavor" refers to a balance of flavors. "Poor taste unity" refers to a situation where a particular taste stands out, making it difficult to detect other tastes that come from the ingredients. For example, if the sourness stands out and the sweetness of the ingredients is difficult to detect, it can be said to have a "poor taste unity," whereas if the bitterness is not prominent and the sweetness of the ingredients can be fully detected, it can be said to have a "good taste unity."

[0049] The food composition of the present invention preferably contains tea extract from the viewpoint of favorable sharpness of taste. In the present invention, "sharpness of taste" refers to the lingering aftertaste, including the lingering aftertaste of sweetness, bitterness, sourness, umami, and saltiness. "Sharp taste" refers to a weak aftertaste that does not last long, and "poor sharpness of taste" refers to a strong aftertaste. Sharp taste is preferable because it increases the refreshing feeling in the mouth after eating.

[0050] In the present invention, "tea" refers to an extract from tea raw materials produced using leaves, stems, etc. of the tea plant (Camellia sinensis) as the main raw material, and may be any of non-fermented tea, semi-fermented tea, fermented tea, post-fermented tea, etc. Examples include green tea, matcha, roasted green tea, jasmine tea, gyokuro, sencha, bancha, oolong tea, black tea, etc. The tea raw material refers to tea leaves, etc., to be used for extraction, and may be crude tea or tea raw material that has been cut, crushed, finely crushed, pulverized, etc. Furthermore, the tea raw material may contain other raw materials in addition to the leaves, stems, etc. of the tea plant (Camellia sinensis) that are the main raw materials. Examples of other raw materials include barley, wheat, rye, pearl barley, oats, rice, corn, sorghum, foxtail millet, barnyard millet, millet, sesame, safflower, angelica tree, dried citrus fruit peel, guava, aloe, gymnema, eucommia, dokudami, chicory, evening primrose, loquat, amaranth, quinoa, eastern millet, mozuku, licorice, lotus, perilla, pine, plantain, rosemary, rooibos, mulberry, Cassia japonica, soybean, kelp, plum, reishi mushroom, kumazasa, persimmon, strawberry, raspberry, blueberry, coffee, herbs, and spices. Only one of these other raw materials may be used alone, or two or more may be used in any combination and ratio to prepare various mixed teas. In addition, these raw materials may be prepared by obtaining an extract separately from the extract of the main raw material and then mixing the respective extracts. The "tea extract" used in the food composition of the present invention may be any extract of food generally called "tea", "tea leaves", or "tea ingredients". The amount of extraction and the extraction method are not limited, and the tea extract may be prepared by a known method. For example, the tea extract may be obtained by adding an aqueous solvent to the above-mentioned tea ingredients and extracting tea-derived components. The tea extract may be an extract directly extracted from tea raw materials, or may be a tea extract obtained by concentrating the extract in a conventional manner to obtain a concentrated extract (concentrated tea extract), or a dried tea powder obtained by spray drying or the like and redissolving it in an aqueous solvent. For extraction, any method used in normal beverage production, such as the addition of ascorbic acid, may be used. Concentrated tea extracts and tea powders sold as food ingredients may also be used. The tea extract used in the food composition of the present invention is not particularly limited, but from the viewpoint of preferable sharpness of taste, at least one selected from the group consisting of green tea extract, black tea extract, roasted green tea extract, jasmine tea extract, brown rice tea extract, pearl barley tea extract, and oolong tea extract is preferable, and at least one selected from the group consisting of black tea extract, green tea extract, and jasmine tea extract is more preferable.

[0051] The content of the tea extract in the food composition of the present invention is preferably 0.05% by mass or more in terms of wet mass, from the viewpoint of the preferable sharpness of the taste. More preferably, it is 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, 0.4% by mass or more, 0.5% by mass or more, and even more preferably, it is 0.6% by mass or more. On the other hand, the upper limit is preferably 90% by mass or less, more preferably 80% by mass or less, 60% 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, 2.5% by mass or less, 1.5% by mass or less, and even more preferably, it is 1% by mass or less. In addition, the range is preferably, for example, 0.05% by mass or more to 90% by mass or less.

[0052] The food composition of the present invention may contain spices or spice extracts, and by containing these, the bitterness can be masked. In the present invention, "spices" refers to parts of plants (such as fruit, peel, flower, bud, bark, stem, leaf, seed, root, rhizome, etc.) that have a unique aroma, stimulating taste, and color and are blended into foods and beverages for the purpose of flavoring, deodorizing, seasoning, coloring, etc., and includes spices and herbs. Spices refer to parts that are used excluding stems, leaves, and flowers, and examples of such parts include pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame (sesame seeds), chili pepper, horseradish (horseradish), mustard, poppy seeds, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, pepper, long pepper, juniper berries, and olive fruits. Herbs refer to those that utilize the stems, leaves, and flowers, and examples thereof include watercress, coriander, shiso, celery, tarragon, chives, chervil, sage, thyme, laurel, hops, Chinese chives, parsley, mustard greens (mustard), myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, Japanese pepper leaves, etc. These spices may be used alone or in any combination and ratio of two or more kinds.

[0053] The "spice extract" may be any extract of a food generally labeled as "spice" or "herb", such as chili pepper extract, garlic extract, mustard extract, ginger extract, pepper extract, wasabi extract, onion extract, Japanese pepper extract, cardamom extract, juniper berry extract, etc. The above spice extracts may be used alone or in any combination and ratio of two or more. The spice extract used in the food composition of the present invention is not particularly limited, but from the viewpoint of masking bitterness, it is preferably at least one selected from the group consisting of cardamom extract, juniper berry extract, and Japanese pepper extract, and more preferably at least one selected from the group consisting of juniper berry extract and Japanese pepper extract.

[0054] "Bitterness masking" refers to the state in which bitterness is suppressed. In the present invention, the addition of geranyl acetate and / or citronellal to the food composition may accentuate the bitterness inherent to the raw materials, but the addition of a spice extract can suppress the bitterness.

[0055] The content of the spice or spice extract in the food composition of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, 0.2% by mass or more, 0.3% by mass or more, and even more preferably 0.5% by mass or more, calculated as a wet mass, from the viewpoint of the bitterness masking effect. On the other hand, the upper limit is preferably 90% by mass or less, more preferably 80% by mass or less, 60% by mass or less, 40% by mass or less, 30% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less. In addition, the range is preferably, for example, 1% by mass or more and 90% by mass or less.

[0056] From the viewpoint of flavor depth, the food composition of the present invention preferably contains one or two selected from linalool and linalyl butyrate. In the present invention, "flavor depth" refers to flavor intensity, and includes the flavor intensity of sweetness, bitterness, sourness, umami, and saltiness.

[0057] In addition to the above-mentioned components, the food composition of the present invention preferably contains one or two selected from linalool and linalyl butyrate from the viewpoint of depth of taste. Linalool and / or linalyl butyrate are preferably contained at 0.000001 ppm or more, 0.00001 ppm or more, 0.00005 ppm or more, 0.0001 ppm or more, 0.0005 ppm or more, 0.001 ppm or more, 0.005 ppm or more, 0.01 ppm or more, 0.05 ppm or more, 0.1 ppm or more, 0.5 ppm or more, 1 ppm or more, 5 ppm or more is more preferable, and 10 ppm or more is even more preferable. On the other hand, the upper limit is preferably 200 ppm or less. 100 ppm or less, 50 ppm or less is more preferable, and 10 ppm or less is even more preferable. In addition, the range is preferably, for example, 0.000001 ppm or more to 200 ppm or less.

[0058] Another aspect of the present invention is a method for suppressing an astringent aftertaste of a food composition, comprising adjusting the content of one or two of (a) geranyl acetate and (b) citronellal in a food composition having an acidity of 0.02% by mass or more as follows: (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more According to the present invention, the astringent aftertaste of a food composition having an acidity of 0.02% by mass or more is suppressed, and the refreshing feeling is enhanced. The components used in the method for suppressing an astringent aftertaste of the present invention are the same as those in the food composition described above.

[0059] Another aspect of the present invention is a method for producing a food composition, characterized in that the acidity is 0.02 mass% or more, and the content of one or two selected from (a) geranyl acetate and (b) citronellal is adjusted as follows: (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more The components used in the production method of the present invention are the same as those in the food composition described above.

[0060] The food composition of the present invention can be distributed and sold at room temperature. In the present invention, room temperature means a temperature range where the effects of the present invention can be enjoyed to the fullest. The lower limit may be 0°C or higher, 5°C or higher, 10°C or higher, 15°C or higher, 20°C or higher, or 25°C or higher. On the other hand, the upper limit is not particularly limited, but may be 60°C or lower, 50°C or lower, 40°C or lower, 35°C or lower, 30°C or lower, 25°C or lower, 20°C or lower, or 15°C or lower from the viewpoint of the effect of the present invention. In other words, room temperature in the present invention means a temperature range in which irritation caused by acid can be more strongly suppressed, and the range may be, for example, 10°C or higher and 60°C or lower, or 15°C or higher and 35°C. Distribution also includes storing food compositions in warehouses, transporting them by land, sea, or air, and displaying them in stores, and includes all processes from the end of production to the time they are delivered to consumers. Distribution at room temperature requires less electricity than refrigeration, and reduces transportation costs. EXAMPLES

[0061] The present invention will now be described in more detail with reference to examples, but the present invention is not limited to these examples.

[0062] [Method and conditions for measuring geranyl acetate and citronellal] [1] Separation and concentration method Aroma components are separated and concentrated using solid-phase microextraction according to the following conditions. <Solid-phase microextraction conditions> SPME fiber StableFlex 50 / 30μm, DVB / Carboxen / PDMS (SUPELCO) ·Volatile component extraction equipment PAL3 RSI120 (CTC Analytics) Preheating: 40℃ 15min Stirring speed: 300rpm Extraction of volatile components: 40℃ 20min Desorption time: 10 minutes

[0063] [2] Measurement method The peak area ratio was measured using gas chromatography and mass spectrometry under the following conditions. <Gas chromatograph conditions> ·Measurement equipment: Agilent 7980B GC System (Agilent Tec (manufactured by hnologies) GC column: DB-WAX (Agilent Technologies) Length 30m, diameter 0.25mm, film thickness 0.25μm Carrier: He gas, gas flow rate 1.0mL / min Temperature conditions: Hold at 35℃ (5min) → Heat up to 120℃ at 5℃ / min → Heat up to 220℃ at 15℃ / min → Hold for 6 minutes <Mass spectrometry conditions> ·Measurement equipment: Agilent 7000C GC / MS Triple Quad (manufactured by Agilent Technologies) Ionization method: EI (ionization voltage 70 eV) Scan mass: 29.0~350.0

[0064] [3] Quantitative analysis of components (external standard method) Geranyl acetate and citronellal (the same as those used in the formulation) with known concentrations diluted with anhydrous ethanol were analyzed as standard samples, and a calibration curve was created based on the detected peak areas. The analysis results of the analysis samples were applied to the calibration curve to calculate the content. Specifically, the component peaks in each sample were identified based on the quantitative ion m / z=109 for geranyl acetate, the quantitative ion m / z=121 for citronellal, the quantitative ion m / z=93 for linalool, and the quantitative ion m / z=224 for linalyl butyrate, and the peak areas were calculated. In the present invention, "m / z" refers to the value detected in the range of -0.3 to +0.7 at the m / z center value of each component. From the peak areas of each component obtained, the concentration of each component contained in each sample was calculated, taking into account the dilution rate with the solvent.

[0065] Examples 1 to 18 and Comparative Examples 1 and 2 Vinegar (acidity 15%) was mixed with water to obtain the acidity shown in Table 1, and geranyl acetate (manufactured by Inoue Fragrance Manufacturing Co., Ltd.) and citronellal (manufactured by Otsuki Fragrance Co., Ltd.) were added to obtain the contents shown in Table 1 to prepare test samples. The test products obtained were evaluated by 10 panelists on (1) the astringent aftertaste, (2) the refreshing aftertaste, and an overall evaluation. The test products for which the panelists felt a strong refreshing aftertaste are listed in the remarks column of Table 1. The panelists were selected from those who had undergone the discrimination training A) to C) below, and who had particularly excellent results, experience in product development, and ample knowledge about food quality such as taste and texture, and who were capable of making absolute evaluations of each sensory test item. A) A taste quality identification test in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold value of each component, and two distilled waters were added to these to make a total of seven samples, in which the subject was required to accurately identify the sample of each taste. B) A concentration difference discrimination test to accurately distinguish the differences in concentration between five slightly different saline solutions and an acetic acid solution. C) A three-point discrimination test to accurately identify soy sauce from manufacturer B from a total of three samples: two from manufacturer A and one from manufacturer B. In addition, for each of the above evaluation items, all the inspectors evaluated the standard sample in advance, standardized the scores of each evaluation criterion, and then conducted an objective sensory test by 10 inspectors. Each evaluation item was evaluated by each inspector selecting the number that was closest to his or her own evaluation from the scores for each item. The evaluation results were calculated as the arithmetic mean of the scores of the 10 inspectors.

[0066] Rating (1) Astringent aftertaste 3 points: The aftertaste is weak and the astringent feeling is sufficiently suppressed, which is preferable. 2 points: The aftertaste is slightly astringent, and the astringent feeling is suppressed, which is preferable. 1 point: Nothing notable about the astringent aftertaste Rating (2) Refreshing 3 points: A refreshing feeling is felt and is preferable 2 points: The refreshing feeling is slightly strong and preferable 1 point: Nothing noteworthy about the refreshing feeling comprehensive evaluation The overall astringency and freshness of the aftertaste were evaluated on a 5-point scale. 5 points: Good balance of astringent and refreshing aftertaste. 4 points: The balance between the astringent and refreshing aftertaste is rather good. 3 points: The balance between the astringent and refreshing aftertaste is within the acceptable range. 2 points: The balance between the astringent and refreshing aftertaste is slightly off, making it undesirable. 1 point: The balance between the astringent and refreshing aftertaste is poor and not desirable.

[0067] [Table 1]

[0068] As can be seen from Table 1, beverages with an acidity of 0.02% by mass or more have an astringent aftertaste, whereas the inclusion of (a) geranyl acetate at 0.01 ppm by mass or more, or (b) citronellal at 0.001 ppm by mass or more, improves the astringent aftertaste and enhances the refreshing feeling of beverages with high acidity.

[0069] Examples 19 to 27 Vinegar (acidity 15%) was mixed with water to obtain the acidity shown in Table 3, and test products were prepared using materials selected from geranyl acetate (manufactured by Inoue Fragrance Manufacturing Co., Ltd.), citronellal (manufactured by Otsuki Fragrance Co., Ltd.), sucralose, sugar, cardamom extract, Japanese pepper extract, juniper berry extract, green tea extract, and jasmine tea extract. The materials used for each test product are shown in Table 2. The obtained test product (vinegar drink) was evaluated by a panel of 10 people for taste masking by adding spices, sharpness of taste by adding tea extract, and unity of taste by sugar-acid ratio. Other evaluations by the panelists are shown in the remarks column of Table 3.

[0070] Evaluation (3) Bitterness masking 3 points: Bitterness is sufficiently suppressed 2 points: Bitterness was suppressed 1 point: No suppression of bitterness observed Rating (4) Sharpness of flavor 3 points: Sharp taste 2 points: The taste is a little sharper 1 point: The taste is weak. Rating (5) Taste unity 3 points: Good flavor balance 2 points: The flavor is a little more well-balanced. 1 point: The taste is not consistent

[0071] [Table 2]

[0072] [Table 3]

[0073] The evaluation results shown in Table 3 were obtained when high-intensity sweetener was added at 0.1 ppm or more, tea extract was added at 0.05 mass % or more, and spice extract was added at 0.05 mass % or more. From Table 3, it was found that the beverage without added spice extract had no bitterness masking effect, whereas the addition of spice extract had a bitterness masking effect. It was also found that the beverage without added tea extract had a dull taste, whereas the beverage with added tea extract had a sharp taste. It was also found that the beverage with a sugar-acid ratio of less than 1 had a poor taste, whereas the beverage with a sugar-acid ratio of 1 or more had a good taste. The above tests demonstrated that the effects of the present invention based on the concept of the present invention are effective in solving the problems of the present invention. The effects of the present invention were also observed when the "acetic acid (using vinegar)" used to adjust the acidity in each test was replaced with "citric acid (using lemon juice)" and "lactic acid (using fermented lactic acid)."

[0074] Examples 28 to 35 To Example 13 in Table 1, linalool and linalyl butyrate were added to the contents shown in Table 4 to prepare test samples. The obtained test products were evaluated by 10 panelists for (6) flavor intensity. Rating (6) Richness of flavor 3 points: The flavor is very rich and strong, which is pleasant. 2 points: The flavor is somewhat rich and strong, which is pleasant. 1 point: Nothing noteworthy about the flavor

[0075] [Table 4]

[0076] Examples 36 to 37 Comparative Examples 3 and 4 The ingredients were mixed according to the composition shown in Table 5, and the acidity, geranyl acetate, citronellal, linalool, and linalyl butyrate were appropriately added to obtain the contents shown in Table 6 to prepare sushi vinegar.

[0077] [Table 5]

[0078] [Table 6]

[0079] Examples 38 to 40, Comparative Examples 5 to 7 The raw materials were mixed according to the composition shown in Table 7, and the acidity, geranyl acetate, citronellal, linalool, and linalyl butyrate were appropriately added to obtain the contents shown in Table 8 to prepare seasoned vinegar.

[0080] [Table 7]

[0081] [Table 8]

[0082] In addition to the above evaluation items, the sensory evaluation by the tester confirmed that the soy sauce aroma was stronger and more prominent in Example 39 of Type B, which contained soy sauce, compared to Comparative Example 6. This enhanced aroma is likely due to the effect of linalool in particular, suggesting that the unique aroma of linalool accentuates the aroma of soy sauce.

[0083] Example 41, Comparative Example 8 The raw materials were mixed according to the composition shown in Table 9, and the acidity, geranyl acetate, citronellal, linalool, and linalyl butyrate were appropriately added to obtain the contents shown in Table 10 to prepare seasoned vinegar.

[0084] [Table 9]

[0085] [Table 10]

[0086] In addition to the above evaluation items, the sensory evaluation by the tester confirmed that the soy sauce aroma was stronger and more prominent in Example 41 than in Comparative Example 8. This enhanced aroma is likely due to the effect of linalool in particular, suggesting that the unique aroma of linalool accentuates the aroma of soy sauce.

[0087] Examples 42 to 43 The ingredients were mixed according to the composition shown in Table 11, and the acidity, geranyl acetate, citronellal, linalool, and linalyl butyrate were appropriately added to obtain the contents shown in Table 12 to prepare a ponzu seasoning.

[0088] [Table 11]

[0089] [Table 12]

[0090] Example 44, Comparative Example 9 Geranyl acetate, citronellal, linalool, and linalyl butyrate were added to a commercially available non-alcoholic beer and their effects on flavor were evaluated.

[0091] [Table 13]

[0092] Furthermore, in addition to the above evaluation items, the sensory evaluation by the tester confirmed that Example 44 had improved drinkability compared to Comparative Example 9. This effect is highly likely due to the influence of geranyl acetate in particular, and it is suggested that the geranyl acetate emphasizes the bitterness, creating a synergistic effect with the inherent bitterness of the beverage, resulting in increased drinkability.

Claims

1. A food composition having an acidity of 0.02% by mass or more, comprising one or two components selected from the following component (a) and component (b): (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more

2. 2. The food composition according to claim 1, wherein the content of component (a) is 2 ppm by mass or more.

3. 2. The food composition according to claim 1, which contains at least the component (b).

4. 2. The food composition according to claim 1, comprising components (a) and (b), and the mass ratio (a / b) of components (a) to (b) is 1 / 1000 or more and 1 / 1000 or less.

5. 2. The food composition according to claim 1, comprising components (a) and (b), and the mass ratio (a / b) of components (a) to (b) is 1 or more and 1,000 or less.

6. 2. The food composition according to claim 1, which contains acetic acid.

7. 2. The food composition according to claim 1, further comprising a sweetener.

8. 2. The food composition according to claim 1, further comprising a high-intensity sweetener.

9. 2. The food composition according to claim 1, further comprising sucralose.

10. 2. The food composition according to claim 1, wherein the ratio of sugar content to acidity (sugar content / acidity) is 1 or more.

11. The food composition according to claim 1, further comprising a tea extract.

12. 2. The food composition according to claim 1, which contains a spice extract.

13. 10. The food composition of claim 1 which is a beverage composition.

14. 2. The food composition of claim 1 which is a seasoning composition.

15. 2. The food composition according to claim 1, which is a food composition for distribution and sale at room temperature.

16. The food composition according to claim 1, which is a food with functional claims.

17. The food composition according to claim 1, further containing 0.001 ppm or more of linalool.

18. 2. The food composition according to claim 1, further comprising 0.001 ppm or more of linalyl butyrate.

19. A method for producing a food composition, comprising adjusting the acidity to 0.02% by mass or more and the content of one or two of (a) geranyl acetate and (b) citronellal as follows: (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more

20. A method for suppressing an astringent aftertaste of a food composition, comprising adjusting the content of one or two of (a) geranyl acetate and (b) citronellal in a food composition having an acidity of 0.02% by mass or more as follows: (a) Geranyl acetate: 0.01 ppm by mass or more (b) Citronellal: 0.001 ppm by mass or more

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