Flavor improving method for acetic acid-fermented food product or beverage / food product containing acetic acid-fermented food product

Abstract

To provide, with a simple method being easy and highly effective, an acetic acid-fermented food product or a beverage / food product containing the acetic acid-fermented food product reduced in an undesirable flavor.SOLUTION: A flavor improving method for an acetic acid-fermented food product or a beverage / food product containing the acetic acid-fermented food product includes subjecting the acetic acid-fermented food product or the beverage / food product containing the acetic acid-fermented food product to phenol oxidase treatment. The phenol oxidase preferably includes laccase and tyrosinase in particular. Further provided is a production method for the acetic acid-fermented food product or the beverage / food product containing the acetic acid-fermented food product improved in flavor, the method including subjecting the acetic acid-fermented food product or the beverage / food product containing the acetic acid-fermented food product to phenol oxidase treatment.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for improving the flavor of an acetic acid fermented food or a food or drink containing an acetic acid fermented food. [Background technology]

[0002] In recent years, acetic acid fermented foods such as vinegar drinks have become more common on the market due to their nutritional and physiological benefits, and in addition to the standard black vinegar and apple cider vinegar, they are also being combined with various fruits, and their popularity is increasing year by year.

[0003] On the other hand, acetic acid fermented foods or foods and beverages containing acetic acid fermented foods have the drawback of being difficult to drink because they have a strong sour taste or smell (so-called vinegar-like taste) when ingested.

[0004] In light of this background, for example, acetic acid odor masking agents for acetic acid-containing products have been proposed, including at least one compound selected from the group consisting of linalool oxide, benzyl alcohol, ethyl pyruvate, isobutyl alcohol, maltol isobutyrate, and neohesperidin dihydrochalcone (Patent Document 1), and acetic acid odor masking agents containing one or more components selected from the group consisting of (A) 2-octenal, (B) (+) rose oxide, and (C) 1,8-cineole (Patent Document 2). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2020-124142 [Patent Document 2] Japanese Patent Publication No. 2023-16435 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to reduce the strong sour taste and sour odor (so-called vinegar taste) of acetic acid fermented foods or foods and drinks containing acetic acid fermented foods. [Means for solving the problem]

[0007] In view of the above problems, the present inventors have conducted extensive research and have found that treating acetic acid-fermented foods or foods and beverages containing acetic acid-fermented foods with phenol oxidase reduces or eliminates the so-called "sour taste" and is effective in improving flavor, particularly in improving undesirable flavors, thereby completing the present invention.

[0008] Thus, the present invention provides the following: (1) A method for improving the flavor of an acetic acid fermented food or a food or drink containing an acetic acid fermented food, comprising treating the food or drink with phenol oxidase. (2) A method for improving the flavor of an acetic acid fermented food or a food or drink containing an acetic acid fermented food according to (1) 1, wherein the phenol oxidase is laccase and / or tyrosinase. (3) A method for improving the flavor of an acetic acid fermented food or a food or drink containing an acetic acid fermented food according to (1), wherein the flavor improvement is a reduction in sourness and / or sour odor. (4) A method for producing an acetic acid fermented food or a food or drink containing an acetic acid fermented food with improved flavor, by treating the acetic acid fermented food or a food or drink containing the acetic acid fermented food with phenol oxidase. (5) A method for producing an acetic acid fermented food or a food or drink containing an acetic acid fermented food with improved flavor, comprising the following steps (A) and (B): Step (A): contacting the acetic acid fermented food or a food or drink containing the acetic acid fermented food with phenoloxidase; Step (B): A step of heating the acetic acid fermented food or a food or drink containing the acetic acid fermented food after step (A). [Effects of the Invention]

[0009] According to the present invention, the flavor of an acetic acid fermented food or a food or drink containing an acetic acid fermented food can be improved simply and effectively, and an acetic acid fermented food or a food or drink containing an acetic acid fermented food with improved flavor can be provided. DETAILED DESCRIPTION OF THE INVENTION

[0010] [Acetic acid fermented food] In the present invention, the term "acetic acid fermented food" refers to a food or drink containing acetic acid obtained by treating an ethanol-containing material with a microorganism that performs acetic acid fermentation. Any type of microorganism that performs acetic acid fermentation can be used as long as it has the ability to oxidize ethanol to acetic acid, but acetic acid bacteria are preferred.

[0011] The origin of ethanol for acetic acid fermentation is not particularly limited, and any source can be used. The ethanol-containing treatment target can preferably be obtained by (1) a method of subjecting a plant material, a koji-processed plant material, or an extract thereof to yeast fermentation, or (2) a method of adding ethanol to a plant material.

[0012] The method of subjecting the plant material, the koji-processed product of the plant material, or the extract thereof described in (1) above to yeast fermentation can be exemplified by subjecting the plant material directly to yeast fermentation if the plant material is a material with a high sugar content (e.g., fruits, etc.). Alternatively, if the plant material is a material with a high sugar content (e.g., potatoes, grains, etc.), the plant material's sugar content can be increased by decomposing the sugar content in the plant material with koji mold or the like, followed by or in parallel with yeast fermentation to increase the ethanol content.

[0013] The method (2) of adding ethanol to plant raw materials includes, for example, adding ethanol to plant raw materials, and extracting plant raw materials with ethanol or a solution containing ethanol (generally an aqueous ethanol solution).

[0014] A typical example of an acetic acid fermented food is brewed vinegar, which includes, for example, grain vinegar (wheat vinegar, malt vinegar, corn vinegar, multigrain vinegar, vinegars made from various grains, etc.), rice vinegar, pure rice vinegar, black vinegar, sake lees vinegar, wine vinegar (red, white, rosé), malt vinegar, sherry vinegar, and fruit vinegar (apple vinegar, mandarin vinegar, balsamic vinegar, etc.).

[0015] [Food and drink containing acetic acid fermented foods] Foods and beverages containing acetic acid-fermented foods refer to foods and beverages that contain or incorporate the acetic acid-fermented foods as ingredients, and examples of such foods and beverages include various beverages that incorporate brewed vinegar (dairy-containing beverages, vegetable beverages, soft drinks, carbonated beverages, jelly drinks, grain beverages, tea beverages, coffee beverages, cocktails, chuhai, etc.), etc. Other than beverages, examples include fruit sauces for desserts, caramel sauce, custard sauce, chocolate sauce, jams and spreads, seasoned vinegars (ponzu sauce, ponzu soy sauce, sweet vinegar, seasoned vinegar for vinegared dishes, seasoned vinegar for sushi rice, etc.), mayonnaise, dressings, star sauce, ketchup, and prepared foods that incorporate brewed vinegar (sushi, vinegared dishes, salads, sweet and sour pork, pickles, etc.).

[0016] In consideration of the objectives of the present invention, the acetic acid fermented food of the present invention or a food or beverage containing the acetic acid fermented food can be said to be a composition containing acetic acid to the extent that a strong sour taste or sour smell is felt, and the content of such acetic acid can be exemplified as 0.02 to 30 w / v%, preferably 0.05 to 20 w / v%, more preferably 0.1 to 10 w / v%, and even more preferably 0.2 to 8 w / v%, relative to the total composition.

[0017] [Savour / flavor] In the present invention, "flavor" refers to one or more senses that can be changed by aroma, typically including the sense of smell and / or the sense of taste, and may also be referred to as "flavor."

[0018] [Unpleasant flavor] In the present invention, the term "unpleasant flavor" refers to the strong sour taste and sour odor that are characteristic of acetic acid. These are also sometimes called "vinegar-like."

[0019] [Phenol oxidase] In the present invention, phenol oxidase is a general term for enzymes that can oxidize compounds having a phenolic hydroxyl group, and includes, for example, monophenol oxidase, diphenol oxidase, polyphenol oxidase, laccase, tyrosinase, etc. Among these, laccase and tyrosinase are particularly preferred examples.

[0020] [Laccase] In the present invention, laccase refers to an enzyme classified under EC1.10.3.2 under the Enzyme Commission number assigned by the International Union of Biochemistry and Molecular Biology. Furthermore, the laccase used in the present invention may be any laccase that can be used in foods, and may contain laccase. Among these, laccase derived from an organism belonging to the genus Trametes is preferred.

[0021] There are no particular limitations on the method for obtaining laccase, and laccase derived from plants such as urushi, crude enzymes prepared from various microorganisms, and commercially available laccases can be used. Commercially available products that can be used include, for example, laccase preparations such as Laccase Y120 (derived from Trametes sp.; manufactured by Amano Enzyme Inc.), Laccase (derived from Trametes versicolor; manufactured by SIGMA-ALDRICH), and Denilite (registered trademark) II S (derived from Trametes villosa; manufactured by Novozymes Japan Co., Ltd.).

[0022] [Tyrosinase] In the present invention, tyrosinase is an enzyme classified under the enzyme number EC1.14.18.1 as determined by the International Union of Biochemistry and Molecular Biology. Tyrosinase oxidizes monophenols to o-diphenols and o-diphenols to o-quinones and is widely distributed throughout the biological kingdom. The tyrosinase used in the present invention may be any tyrosinase that can be used in foods, and may include tyrosinase. Tyrosinase that can be used in the present invention can be obtained by extraction from, for example, extracts of mushrooms or animal skin cells, or culture solutions of fungi such as Neurospora crassa, Streptomyces, Bacillus, Myrotheium, Mucor, Miriococcum, Aspergillus, Chaetotomastia, Ascovaginospora, Chaetomium, Trametes, Serpula lacrymans, Conidiophora puteana, Pycnoporus, Scytalium, and Trichoderma.

[0023] As a commercially available product, for example, Tyrosinase from mushroom (T3824: lyophilized powder; 1000 units / mg solid or more) (manufactured by MERCK) which is a tyrosinase preparation can be used.

[0024] [Phenol oxidase treatment] In the present invention, the flavor of the acetic acid fermented food or a food or drink containing the acetic acid fermented food can be improved by treating the acetic acid fermented food or a food or drink containing the acetic acid fermented food with phenoloxidase. Phenoloxidase treatment refers to a reaction in which the acetic acid fermented food or a food or drink containing the acetic acid fermented food is brought into contact with phenoloxidase to cause the enzymatic action of phenoloxidase to occur on the acetic acid fermented food or the food or drink containing the acetic acid fermented food.

[0025] Contact of phenoloxidase with an acetic acid fermented food or a food or drink containing an acetic acid fermented food can be carried out, for example, by contacting the acetic acid fermented food or a food or drink containing an acetic acid fermented food with immobilized phenoloxidase, but is generally carried out by mixing phenoloxidase with the acetic acid fermented food or a food or drink containing an acetic acid fermented food.

[0026] A method for mixing phenoloxidase with an acetic acid fermented food or a food or beverage containing an acetic acid fermented food can be, for example, by preparing an aqueous solution containing phenoloxidase, contacting it with the acetic acid fermented food or a food or beverage containing an acetic acid fermented food by an appropriate method such as adding or spraying it, mixing it by stirring, and then carrying out a reaction at a processing temperature and for a processing time described below.

[0027] In the present invention, the amount of phenol oxidase added can be varied as appropriate depending on the treatment temperature and treatment time, but for example, based on the enzyme preparation of an acetic acid-fermented food or a food or drink containing an acetic acid-fermented food, examples of lower limits include 0.0001% by mass, 0.0002% by mass, 0.0005% by mass, 0.001% by mass, 0.002% by mass, 0.005% by mass, 0.01% by mass, 0.02% by mass, 0.05% by mass, and 0.1% by mass as upper limits. The range of the enzyme addition amount is typically 0.0001% to 20% by mass, preferably 0.0005% to 5% by mass, and more preferably 0.001% to 2% by mass.

[0028] The treatment temperature for the enzyme treatment varies depending on the type of phenol oxidase and cannot be generalized, but when the phenol oxidase is, for example, laccase, the treatment temperature is usually in the range of 10 to 80° C., preferably 20 to 70° C., and more preferably 30 to 65° C. The treatment time for the enzyme treatment is usually, for example, 5 minutes to 72 hours, preferably 10 minutes to 48 hours, and more preferably 20 minutes to 36 hours.

[0029] The optimum pH for laccase is usually pH 2 to 8, preferably pH 3 to 6. If necessary, the pH may be adjusted before the laccase treatment. pH adjusters commonly used in food products can be used to adjust the pH, and examples of such agents include hydrochloric acid, citric acid, acetic acid, sodium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydroxide, potassium carbonate, and potassium bicarbonate.

[0030] Furthermore, when the phenol oxidase is, for example, tyrosinase, the treatment temperature for the enzyme treatment can be typically in the range of 5° C. to 50° C., preferably 10° C. to 45° C., more preferably 20° C. to 45° C., and even more preferably 25° C. to 45° C. Furthermore, the treatment time for the enzyme treatment can be typically in the range of 5 minutes to 72 hours, preferably 10 minutes to 48 hours, more preferably 20 minutes to 36 hours, and even more preferably 30 minutes to 24 hours.

[0031] The optimum pH for tyrosinase is usually pH 4 to 10, preferably pH 4.5 to 9. If necessary, the pH may be adjusted before the tyrosinase treatment. pH adjusters commonly used in foods can be used to adjust the pH, and examples of such agents include hydrochloric acid, citric acid, acetic acid, sodium hydroxide, sodium carbonate, sodium bicarbonate, potassium hydroxide, potassium carbonate, and potassium bicarbonate.

[0032] [Changes in flavor due to phenoloxidase treatment] The phenol oxidase treatment of the present invention improves the flavor of acetic acid fermented foods or foods and beverages containing acetic acid fermented foods. Specifically, the undesirable flavor of acetic acid fermented foods or foods and beverages containing acetic acid fermented foods, i.e., strong sourness or acidic odor (sometimes referred to as "vinegar harshness"), can be significantly reduced, resulting in a flavor that is free of the so-called "vinegar harshness." Furthermore, if the acetic acid fermented food or foods and beverages containing acetic acid fermented foods have a sweet taste, the sweetness can also be enhanced.

[0033] [Mechanism of the present invention] It is unclear how the flavor of acetic acid-fermented foods or foods and beverages containing acetic acid-fermented foods is improved by phenoloxidase treatment, and this remains speculation. However, it is believed that the plants (rice, grains, potatoes, fruits, starches, etc.) that are used as raw materials for acetic acid-fermented foods almost certainly contain a certain amount of various phenolic components (water-soluble components such as flavonoids and volatile components such as furan compounds), and that phenoloxidase acts in some way on these phenolic components to produce components that have a masking effect on acetic acid, thereby significantly reducing the strong sourness and acidic odor of acetic acid-fermented foods or foods and beverages containing acetic acid-fermented foods. While the details of this mechanism are unclear, as will be seen from the examples below, the effects of the present invention can be seen in acetic acid-fermented foods or foods and beverages containing acetic acid-fermented foods in general.

[0034] [heating] After the enzymatic reaction with phenoloxidase, the phenoloxidase is inactivated and, at the same time, heat sterilization is carried out, thereby making the acetic acid fermented food or the food or drink containing the acetic acid fermented food microbially stable.

[0035] When the phenoloxidase is laccase, the heating conditions are typically 80°C to 180°C, preferably 85°C to 140°C, more preferably 90°C to 120°C, and even more preferably 95°C to 110°C, and the heating time is typically 30 seconds to 60 minutes, preferably 1 minute to 30 minutes, and more preferably 2 minutes to 15 minutes.When the phenoloxidase is tyrosinase, the heating conditions are typically 80°C to 110°C, preferably 85°C to 105°C, and more preferably 90°C to 100°C, and the heating time is typically 30 seconds to 60 minutes, preferably 1 minute to 30 minutes, and more preferably 2 minutes to 15 minutes.

[0036] Furthermore, when the acetic acid fermented food or food or drink containing the acetic acid fermented food is in a liquid form, a plate-type sterilizer can be used for heating. In this case, the heating conditions, whether the phenol oxidase is laccase or tyrosinase, are typically a heating temperature of 80°C to 140°C, preferably 85°C to 135°C, and more preferably 90°C to 130°C, and the heating time is typically from immediately cooling upon reaching temperature to 5 minutes, preferably 15 seconds to 3 minutes, and more preferably 30 seconds to 2 minutes.

[0037] The method described above can improve the flavor of an acetic acid-fermented food or a food or drink containing an acetic acid-fermented food, and can also produce an acetic acid-fermented food or a food or drink containing an acetic acid-fermented food with improved flavor. The acetic acid-fermented food or a food or drink containing an acetic acid-fermented food with improved flavor obtained in this way can be used as a food or drink as is, or can be blended with other foods or drinks to produce separate foods or drinks. [Example]

[0038] Specific embodiments of the present invention will be described in detail below with reference to examples and comparative examples, but the essence of the present invention lies in the technical idea disclosed above, and the present invention is not limited in any way by the examples. Note that, when numbers indicating proportions are used in the following description, they mean proportions on a mass basis unless otherwise specified.

[0039] (Example 1) Apple cider vinegar drink 0.1 kg of laccase Y120 (manufactured by Amano Enzyme Inc.) was dissolved in 0.9 kg of ion-exchanged water to prepare an aqueous enzyme solution (1).

[0040] 7.0 L of commercially available apple cider vinegar (acetic acid 5.0 w / v%), high-fructose corn syrup (Bx75°C), 0.55 kg of citric acid crystals, 0.19 kg of trisodium citrate, and the enzyme aqueous solution (1) were dissolved in ion-exchanged water to make 100.0 kg. 495 g of this mixture was filled into 500 mL cans, and after seaming, the cans were heated in a water bath to an internal temperature of 50°C. The cans were then allowed to stand for 1 hour while maintaining the temperature at 50°C to allow the enzyme reaction to occur. The cans were then cooled to an internal temperature of 20°C and sterilized at 110°C for 1 minute using a retort sterilizer to obtain the apple cider vinegar beverage of the present invention (Product 1).

[0041] (Comparative Example 1) After preparing the aqueous enzyme solution (1), it was heated to 90°C to inactivate the enzyme, and then cooled to 20°C to prepare an inactivated enzyme solution (2). Except for using this inactivated enzyme solution (2) instead of the aqueous enzyme solution (1), the same procedure as in Example 1 was carried out to obtain an apple cider vinegar beverage (Comparative Product 1).

[0042] (Sensory evaluation 1) The present invention product 1 and comparative product 1 were tasted and subjected to a sensory evaluation.

[0043] The evaluation was carried out by 10 well-trained panelists who tasted and evaluated which of Invention Product 1 and Comparative Product 1 was less irritating in terms of the sour taste and sour smell of acetic acid. They also wrote comments.

[0044] As a result, all 10 panelists evaluated that invention product 1 was less irritating than comparison product 1 in terms of the sour taste and sour smell of acetic acid.

[0045] In addition, the average comments were that the acetic acid taste and acidic odor of the present invention product 1 was significantly milder than that of the comparative product 1, and that the present invention product 1 was sweeter than that of the comparative product 1.

[0046] (Sensory evaluation 2) Fifty panelists (aged 20 to 60, roughly half male and half female) recruited from the general public tasted the product 1 of the present invention and the comparative product 1, and evaluated which of the product 1 of the present invention and the comparative product 1 was less irritating in terms of the sour taste and sour smell of acetic acid. They also evaluated which product was easier to drink.

[0047] As a result, 48 out of 50 people evaluated that invention product 1 was less irritating than comparison product 1 with respect to the sour taste and sour smell of acetic acid.

[0048] In addition, 43 out of 50 people evaluated that Invention Product 1 was easier to drink than Comparative Product 1.

[0049] (Example 2) Black vinegar drink 0.1 kg of tyrosinase T3824 (manufactured by MERCK) was dissolved in 0.9 kg of ion-exchanged water to prepare an aqueous enzyme solution (3).

[0050] 7.0 L of commercially available black vinegar (acetic acid 5.0 w / v%), high-fructose corn syrup (Bx75°), 0.55 kg of citric acid crystals, 0.19 kg of trisodium citrate, and the enzyme aqueous solution (3) were dissolved in ion-exchanged water to make 100.0 kg. 495 g of this was filled into 500 mL cans, and after seaming, the cans were heated in a water bath to an internal temperature of 40 ° C. and left to stand for 1 hour while maintaining 40 ° C. to allow the enzyme reaction to occur. The cans were then cooled to an internal temperature of 20 ° C. and sterilized at 110 ° C. for 1 minute using a retort sterilizer to obtain the black vinegar beverage of the present invention 2.

[0051] (Comparative Example 2) After preparing the aqueous enzyme solution (3), it was heated to 90°C to inactivate the enzyme, and then cooled to 20°C to prepare an inactivated enzyme solution (4). Except for using this in place of the aqueous enzyme solution (3), the same procedure as in Example 2 was carried out to obtain a black vinegar beverage (Comparative Product 1).

[0052] (Sensory evaluation 3) The invention product 2 and the comparative product 2 were tasted and subjected to a sensory evaluation.

[0053] The evaluation was carried out by 10 well-trained panelists who tasted and evaluated which of the invention product 2 and the comparative product 2 was less irritating in terms of the sour taste and sour smell of acetic acid. They also wrote comments.

[0054] As a result, all 10 panelists evaluated that invention product 2 was less irritating than comparison product 2 in terms of the sour taste and sour smell of acetic acid.

[0055] In addition, the average comments were that the acetic acid taste and acidic odor of the present invention product 2 was significantly milder than that of the comparative product 2, and that the present invention product 2 was sweeter than that of the comparative product 2.

[0056] (Sensory evaluation 4) Fifty panelists (aged 20 to 60, roughly half male and half female) recruited from the general public tasted the invention product 2 and the comparative product 2, and evaluated which one was less irritating in terms of the sour taste and sour smell of acetic acid. They also evaluated which one was easier to drink.

[0057] As a result, 46 out of 50 people evaluated that invention product 2 was less irritating than comparison product 2 in terms of the sour taste and sour smell of acetic acid.

[0058] In addition, 42 out of 50 people evaluated that Invention Product 2 was easier to drink than Comparative Product 2.

[0059] (Example 3) Pure rice vinegar drink 0.1 kg of laccase Y120 (Amano Enzyme Inc.) was dissolved in 0.9 kg of ion-exchanged water to prepare an aqueous enzyme solution (5) (equivalent to the enzyme solution (1) in Example 1).

[0060] 7.0 L of commercially available pure rice vinegar (acetic acid 4.8 w / v%), high-fructose corn syrup (Bx75°), 0.55 kg of citric acid crystals, 0.19 kg of trisodium citrate, and the enzyme aqueous solution (5) were dissolved in ion-exchanged water to make 100.0 kg. 495 g of this was filled into 500 mL cans, and after seaming, the cans were heated in a water bath to an internal temperature of 50 ° C. The cans were then left to stand for 1 hour while maintaining the temperature at 50 ° C., and the enzyme reaction was carried out. The cans were then cooled to an internal temperature of 20 ° C. and sterilized at 110 ° C. for 1 minute using a retort sterilizer to obtain the pure rice vinegar beverage of the present invention 3.

[0061] (Comparative Example 3) After preparing the aqueous enzyme solution (5), it was heated to 90°C to inactivate the enzyme, and then cooled to 20°C to prepare an inactivated enzyme solution (6) (equivalent to the inactivated enzyme solution (2) in Comparative Example 1). Except for using this inactivated enzyme solution (6) instead of the aqueous enzyme solution (5), the same procedure as in Example 3 was carried out to obtain a pure rice vinegar beverage (Comparative Product 3).

[0062] (sensory evaluation 5) The invention product 3 and the comparative product 3 were tasted and subjected to a sensory evaluation.

[0063] The evaluation was carried out by 10 well-trained panelists who tasted and evaluated which of the invention product 3 and the comparative product 3 was less irritating in terms of the sour taste and sour smell of acetic acid. They also wrote comments.

[0064] As a result, all 10 panelists evaluated that invention product 3 was less irritating than comparison product 3 in terms of the sour taste and sour smell of acetic acid.

[0065] In addition, the average comments were that the acetic acid taste and acidic odor of the present invention product 3 was significantly milder than that of the comparative product 3, and that the present invention product 3 was sweeter than that of the comparative product 3.

[0066] (Sensory evaluation 6) Fifty panelists (aged 20 to 60, roughly half male and half female) recruited from the general public tasted the product 3 of the present invention and the comparative product 3, and evaluated which of the product 3 of the present invention and the comparative product 3 was less irritating in terms of the sour taste and sour smell of acetic acid. They also evaluated which of the product 3 of the present invention and the comparative product 3 was easier to drink.

[0067] As a result, 47 out of 50 people evaluated that invention product 3 was less irritating than comparison product 3 in terms of the sour taste and sour smell of acetic acid.

[0068] In addition, 42 out of 50 people evaluated that the invention product 3 was easier to drink than the comparative product 3.

[0069] (Example 4) Mandarin orange vinegar drink 0.1 kg of tyrosinase T3824 (manufactured by MERCK) was dissolved in 0.9 kg of ion-exchanged water to prepare an aqueous enzyme solution (7) (equivalent to the enzyme solution (3) in Example 2).

[0070] 7.0 L of commercially available mandarin orange vinegar (acetic acid 4.5 w / v%), high-fructose corn syrup (Bx75°C), 0.55 kg of citric acid crystals, 0.19 kg of trisodium citrate, and the enzyme solution (7) were dissolved in ion-exchanged water to make 100.0 kg. 495 g of this mixture was filled into 500 mL cans, and after seaming, the cans were heated in a water bath to an internal temperature of 40 °C. The cans were then allowed to stand for 1 hour while maintaining the temperature at 40 °C, allowing the enzyme reaction to occur. The cans were then cooled to an internal temperature of 20 °C and sterilized at 110 °C for 1 minute using a retort sterilizer to obtain the mandarin orange vinegar beverage of the present invention (Product 4).

[0071] Comparative Example 4 After preparing the enzyme aqueous solution (7), it was heated to 90°C to inactivate the enzyme, and then cooled to 20°C to prepare the inactivated enzyme solution (8) (equivalent to the inactivated enzyme solution (4) in Comparative Example 2). Except for using this in place of the enzyme aqueous solution (7), the same procedure as in Example 2 was carried out to obtain a mandarin orange vinegar beverage (Comparative Product 4).

[0072] (Sensory evaluation 7) The invention product 4 and the comparative product 4 were tasted and subjected to a sensory evaluation.

[0073] The evaluation was carried out by 10 well-trained panelists who tasted and evaluated which of the invention product 4 and the comparative product 4 was less irritating in terms of the sour taste and sour smell of acetic acid. They also wrote comments.

[0074] As a result, all 10 panelists evaluated that invention product 4 was less irritating than comparison product 4 in terms of the sour taste and sour smell of acetic acid.

[0075] In addition, the average comments were that the acetic acid taste and acidic odor of Inventive Product 4 were significantly milder than those of Comparative Product 4, and that Inventive Product 4 was sweeter than those of Comparative Product 4.

[0076] (Sensory evaluation 8) Fifty panelists (aged 20 to 60, roughly half male and half female) recruited from the general public tasted the invention product 4 and the comparative product 4, and evaluated which one was less irritating in terms of the sour taste and sour smell of acetic acid. They also evaluated which one was easier to drink.

[0077] As a result, 46 out of 50 people evaluated that invention product 4 was less irritating than comparison product 4 in terms of the sour taste and sour smell of acetic acid.

[0078] Furthermore, 43 out of 50 people evaluated that Invention Product 4 was easier to drink than Comparative Product 4.

[0079] (Example 5) Wine vinegar drink 0.1 kg of laccase Y120 (manufactured by Amano Enzyme Inc.) was dissolved in 0.9 kg of ion-exchanged water to prepare an aqueous enzyme solution (9) (equivalent to the enzyme solution (1) in Example 1).

[0080] 7.0 L of commercially available white wine vinegar (acetic acid 5.2 w / v%), high-fructose corn syrup (Bx75°C), 0.55 kg of citric acid crystals, 0.19 kg of trisodium citrate, and the enzyme solution (9) were dissolved in ion-exchanged water to make 100.0 kg. 495 g of this mixture was filled into 500 mL cans, and after seaming, the cans were heated in a water bath to an internal temperature of 50°C. The cans were then allowed to stand for 1 hour while maintaining the temperature at 50°C to allow the enzyme reaction to occur. The cans were then cooled to an internal temperature of 20°C and sterilized at 110°C for 1 minute using a retort sterilizer to obtain the white wine vinegar beverage of the present invention (Product 5).

[0081] (Comparative Example 5) After preparing the aqueous enzyme solution (9), it was heated to 90°C to inactivate the enzyme, and then cooled to 20°C to prepare an inactivated enzyme solution (10) (equivalent to the inactivated enzyme solution (2) in Comparative Example 1). Except for using this inactivated enzyme solution (10) instead of the aqueous enzyme solution (9), the same procedure as in Example 5 was carried out to obtain a white wine vinegar beverage (Comparative Product 5).

[0082] (Sensory evaluation 9) The invention product 5 and the comparative product 5 were tasted and subjected to a sensory evaluation.

[0083] The evaluation was carried out by 10 well-trained panelists who tasted and evaluated which of the invention product 5 and the comparative product 5 was less irritating in terms of the sour taste and sour smell of acetic acid. They also wrote comments.

[0084] As a result, all 10 panelists evaluated that invention product 5 was less irritating than comparison product 5 in terms of the sour taste and sour smell of acetic acid.

[0085] In addition, the average comments were that the acetic acid taste and acidic odor of the present invention product 5 were significantly milder than those of the comparative product 5, and that the present invention product 5 was sweeter than those of the comparative product 5.

[0086] (sensory evaluation 10) Fifty panelists (aged 20 to 60, roughly half male and half female) recruited from the general public tasted Product 5 of the present invention and Comparative Product 5, and evaluated which of Product 5 of the present invention and Comparative Product 5 was less irritating in terms of the sour taste and sour smell of acetic acid. They also evaluated which of the two was easier to drink.

[0087] As a result, 47 out of 50 people evaluated that invention product 5 was less irritating than comparison product 5 in terms of the sour taste and sour smell of acetic acid.

[0088] In addition, 42 out of 50 people evaluated that Invention Product 5 was easier to drink than Comparative Product 5.

[0089] (Example 6) Sake lees vinegar drink 0.1 kg of laccase Y120 (Amano Enzyme Inc.) was dissolved in 0.9 kg of ion-exchanged water to prepare an aqueous enzyme solution (11) (equivalent to the enzyme solution (1) in Example 1).

[0090] 7.0 L of commercially available sake lees vinegar (acetic acid 5.0 w / v%), high-fructose corn syrup (Bx75°), 0.55 kg of citric acid crystals, 0.19 kg of trisodium citrate, and the enzyme aqueous solution (11) were dissolved in ion-exchanged water to make 100.0 kg. 495 g of this was filled into 500 mL cans, and after seaming, the cans were heated in a water bath to an internal temperature of 50 ° C. and left to stand for 1 hour while maintaining 50 ° C. to allow the enzyme reaction to occur. The cans were then cooled to an internal temperature of 20 ° C. and sterilized in a retort sterilizer at 110 ° C. for 1 minute to obtain the sake lees vinegar beverage of the present invention 6.

[0091] (Comparative Example 6) After preparing the aqueous enzyme solution (11), it was heated to 90°C to inactivate the enzyme, and then cooled to 20°C to prepare an inactivated enzyme solution (12) (equivalent to the inactivated enzyme solution (2) in Comparative Example 1). Except for using this inactivated enzyme solution (12) instead of the aqueous enzyme solution (11), the same procedure as in Example 6 was carried out to obtain a sake lees vinegar beverage (Comparative Product 6).

[0092] (Sensory evaluation 11) The invention product 6 and the comparative product 6 were tasted and subjected to a sensory evaluation.

[0093] The evaluation was carried out by 10 well-trained panelists who tasted and evaluated which of the invention product 6 and the comparative product 6 was less irritating in terms of the sour taste and sour smell of acetic acid. They also wrote comments.

[0094] As a result, all 10 panelists evaluated that invention product 6 was less irritating than comparison product 6 in terms of the sour taste and sour smell of acetic acid.

[0095] In addition, the average comments were that the acetic acid taste and acidic odor of the present invention product 6 was significantly milder than that of the comparative product 6, and that the present invention product 6 was sweeter than that of the comparative product 6.

[0096] (Sensory evaluation 12) Fifty panelists (aged 20 to 60, roughly half male and half female) recruited from the general public tasted the product 6 of the present invention and the comparative product 6, and evaluated which of the product 6 of the present invention and the comparative product 6 was less irritating in terms of the sour taste and sour smell of acetic acid. They also evaluated which of the product 6 of the present invention and the comparative product 6 was easier to drink.

[0097] As a result, 45 out of 50 people evaluated that invention product 6 was less irritating than comparison product 6 in terms of the sour taste and sour smell of acetic acid.

[0098] In addition, 41 out of 50 people evaluated that Invention Product 6 was easier to drink than Comparative Product 6.

[0099] (Example 7) Grain vinegar drink 0.1 kg of tyrosinase T3824 (manufactured by MERCK) was dissolved in 0.9 kg of ion-exchanged water to prepare an aqueous enzyme solution (13) (equivalent to the enzyme solution (3) in Example 2).

[0100] 7.0 L of commercially available grain vinegar (wheat, rice, corn mix, acetic acid 5.1 w / v%), fructose glucose liquid sugar (Bx75°), 0.55 kg of citric acid crystals, 0.19 kg of trisodium citrate, and the enzyme aqueous solution (13) were dissolved in ion-exchanged water to make 100.0 kg. 495 g of this was filled into 500 mL cans, and after seaming, the cans were heated to an internal temperature of 40 ° C in a water bath and left to stand for 1 hour while maintaining 40 ° C., and the enzyme reaction was carried out. The cans were then cooled to an internal temperature of 20 ° C. and sterilized at 110 ° C. for 1 minute using a retort sterilizer to obtain the grain vinegar beverage of the present invention 7.

[0101] (Comparative Example 7) After preparing the aqueous enzyme solution (13), it was heated to 90°C to inactivate the enzyme, and then cooled to 20°C to prepare an inactivated enzyme solution (14) (equivalent to the inactivated enzyme solution (4) in Comparative Example 2). Except for using this in place of the aqueous enzyme solution (13), the same procedure as in Example 7 was carried out to obtain a grain vinegar beverage (Comparative Product 7).

[0102] (Sensory evaluation 13) The invention product 7 and the comparative product 7 were tasted and subjected to a sensory evaluation.

[0103] The evaluation was carried out by 10 well-trained panelists who tasted and evaluated which of the invention product 7 and the comparative product 7 was less irritating in terms of the sour taste and sour smell of acetic acid. They also wrote comments.

[0104] As a result, all 10 panelists evaluated that invention product 7 was less irritating than comparison product 7 in terms of the sour taste and sour smell of acetic acid.

[0105] In addition, the average comments were that the acetic acid taste and acidic odor of Inventive Product 7 were significantly milder than those of Comparative Product 7, and that Inventive Product 7 was sweeter than those of Comparative Product 7.

[0106] (Sensory evaluation 14) Fifty panelists (aged 20 to 60, roughly half male and half female) selected from the general public tasted the invention product 7 and the comparative product 7, and evaluated which one was less irritating in terms of the sour taste and sour smell of acetic acid. They also evaluated which one was easier to drink.

[0107] As a result, 44 out of 50 people evaluated that invention product 7 was less irritating than comparison product 7 in terms of the sour taste and sour smell of acetic acid.

[0108] In addition, 41 out of 50 people evaluated that Invention Product 7 was easier to drink than Comparative Product 7.

Claims

1. A method for improving the flavor of an acetic acid fermented food or a food or drink containing an acetic acid fermented food, comprising treating the acetic acid fermented food or a food or drink containing the acetic acid fermented food with phenol oxidase.

2. 2. The method for improving the flavor of an acetic acid fermented food or a food or drink containing an acetic acid fermented food according to claim 1, wherein the phenol oxidase is laccase and / or tyrosinase.

3. 2. A method for improving the flavor of an acetic acid fermented food or a food or drink containing an acetic acid fermented food according to claim 1, wherein the flavor improvement comprises reducing sourness and / or sour odor.

4. A method for producing an acetic acid fermented food or a food or drink containing an acetic acid fermented food with improved flavor, comprising treating the acetic acid fermented food or a food or drink containing the acetic acid fermented food with phenol oxidase.

5. A method for producing an acetic acid fermented food or a food or drink containing an acetic acid fermented food having an improved flavor, comprising the following steps (A) and (B): Step (A): contacting an acetic acid fermented food or a food or drink containing the acetic acid fermented food with phenoloxidase; Step (B): A step of heating the acetic acid fermented food or a food or drink containing the acetic acid fermented food after step (A).