Sulfuric acid is found in food and beverages

Abstract

To provide acetic acid-containing food and beverages that allow the aroma and sweetness of fruit juice to be fully appreciated. [Solution] An acetic acid-containing food or beverage containing fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor.

Description

[Technical Field]

[0001] This invention relates to acetic acid-containing food and beverages with improved fruit juice aroma and sweetness. [Background technology]

[0002] In food and beverages containing fruit juice, studies have been conducted to improve the aroma and sweetness of the fruit juice by adding flavorings, flavoring substitutes, and sweeteners. For example, Patent Document 1 describes a citrus juice-containing beverage in which the original fruitiness of the citrus fruit is enhanced by using at least one of mint extract and rooibos extract as a herb extract together with citrus juice. Patent Document 2 discloses a packaged fruit juice-containing beverage containing apple juice, at least one of chamomile extract and lemon myrtle extract, and honey, and it has been reported that this beverage has a sufficient fruitiness even without the inclusion of flavorings and that characteristic photodegradation is suppressed. Patent Document 3 reports a fruit juice-containing beverage containing fruit components and a sweet base, in which a cooling substance such as menthol and a cooling agent such as 3-l-mentoxypropane-1,2-diol are added, resulting in a refreshing and highly palatable beverage that does not leave an cloying sweetness during or after consumption. Patent Document 4 proposes a herb-containing beverage that suppresses the distinctive odor of herbs by including herb extracts, sucralose, and organic acid menthol ester.

[0003] On the other hand, acetic acid is used in food and beverages as a flavoring ingredient and for its bacteriostatic properties. In recent years, with the growing health consciousness, there has been an increased awareness of actively consuming various foods, beverages, and supplements made from vinegar, expecting the beneficial health effects of acetic acid, such as reducing visceral fat, lowering blood pressure, suppressing postprandial blood glucose spikes, and relieving fatigue. Among these, vinegar beverages are a convenient way to consume acetic acid, and vinegar beverages made more palatable by adding fruit juices such as apple and blueberry have been developed. However, the strong acidity of the vinegar and the lack of sweetness and aroma from the fruit juice have sometimes resulted in unsatisfactory taste. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2019-115303 [Patent Document 2] Japanese Patent Publication No. 2019-10072 [Patent Document 3] Japanese Patent Publication No. 2005-143461 [Patent Document 4] Japanese Patent Publication No. 2002-306142 [Overview of the project] [Problems that the invention aims to solve]

[0005] The object of the present invention is to provide an acetic acid-containing food or beverage that allows the aroma and sweetness of fruit juice to be fully appreciated, even when it contains highly acidic vinegar. [Means for solving the problem]

[0006] The inventors of this invention diligently conducted research to solve the above problems and, as a result, discovered that by combining acetic acid-containing food and beverages with one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor, along with fruit juice, a mild acidity along with the aroma and sweetness of fruit juice can be obtained, thus completing the present invention.

[0007] In other words, the present invention encompasses the following inventions. (1) A food or beverage containing acetic acid, comprising fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor. (2)(A) An acetic acid-containing food or beverage according to (1), wherein the content of the menthyl acetate is 0.00001 to 1000 ppb. (3)(B) An acetic acid-containing food or beverage according to (1) or (2), wherein the content of the dihydroactinidiolide is 0.00001 to 1000 ppb. (4)(C) An acetic acid-containing food or beverage according to any one of (1) to (3), wherein the cineole content is 0.00001 to 70 ppb. (5)(D) A food or beverage containing acetic acid according to any one of (1) to (4), wherein the camphor content is 0.01 to 15 ppb. (6) The acetic acid-containing food or beverage according to any one of (1) to (5), wherein the ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food or beverage (menthyl acetate (ppb) / acetic acid (w / v%)) is 0.00005 to 5300. (7) The acetic acid-containing food or beverage according to any one of (1) to (6), wherein the ratio of the content of (B) dihydroactinideolid to the content of acetic acid in the acetic acid-containing food or beverage (dihydroactinideolid (ppb) / acetic acid (w / v%)) is 0.00005 to 5300. (8) The acetic acid-containing food or beverage according to any one of (1) to (7), wherein the fruit juice is derived from one or more fruits selected from apples, berries, tropical fruits, grapes, peaches, citrus fruits, melons, pears, and cherries. (9) One or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are extracts of plant material containing the components, as described in any one of items (1) to (8). (10) A method for producing an acetic acid-containing food or beverage, comprising blending one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor in the following amounts with a raw material containing acetic acid and fruit juice. (A) Menthyl acetate: 0.00001~1000 ppb (B) Dihydroactinidiolide: 0.00001~1000 ppb (C) Cineole: 0.00001~70ppb (D) Camphor: 0.01~15ppb (11) The method for producing a product according to (10), wherein one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are extracts of plant material containing the components. (12) A method for improving the aroma and sweetness of fruit juice in an acetic acid-containing food or beverage, comprising blending one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor in the following amounts with a raw material containing acetic acid and fruit juice. (A) Menthyl acetate: 0.00001~1000 ppb (B) Dihydroactinidiolide: 0.00001~1000 ppb (C) Cineole: 0.00001~70ppb (D) Camphor: 0.01~15ppb (13) The method according to (12), wherein one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are extracts of plant material containing the components. [Effects of the Invention]

[0008] According to the present invention, even if a highly acidic vinegar is included, a food or beverage containing acetic acid is provided in which the aroma and sweetness of the fruit juice can be fully appreciated. The food or beverage containing acetic acid of the present invention, even if it contains highly acidic acetic acid, does not have a sharp sourness, but rather a mellow sourness, and also has the original aroma and sweetness of the fruit, so it has a good balance of sourness, sweetness and flavor and is highly palatable. [Modes for carrying out the invention]

[0009] The acetic acid-containing food and beverage of the present invention contains fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor. Components (A) to (D) may be present individually, but if there are two or more, (B) and (C), (B) and (D), (A) and (B) and (C), or (B) and (C) and (D) are preferred.

[0010] In the present invention, the "fragrance of fruit juice" means the fragrance inherent in fruits and the sweet fragrance inherent in fruits. Specifically, it refers to the top note of fruit juice immediately after putting a food or drink in the mouth, and a mellow and sweet fragrance characteristic of fruit juice. Further, the "sweetness of fruit juice" means a rich and full-bodied taste such as that of a beverage with a high fruit juice content (high fruit juice beverage) and the natural sweetness inherent in fruits. Specifically, it refers to a natural sweetness that has a thickness in taste compared to those derived from fruitless or low fruit juice content, and does not linger on the tongue.

[0011] In the acetic acid-containing food or drink of the present invention, the concentration of each component can be calculated from the blending amount of the component and the volume of the acetic acid-containing food or drink when the blending amount of the component is clear (for example, when the acetic acid-containing food or drink is obtained by mixing purified components, etc.). When the blending amount of the component is unclear, it can be calculated according to or in accordance with the method described in the reference examples below. In addition, "ppb" in this specification means mass concentration (w / w).

[0012] (fruit juice) In the present invention, "fruit juice" refers to the squeezed juice of fruits or the liquid part of fruits obtained by extraction or the like, and may be a puree or pulp obtained by straining or rubbing fruits. Examples of the fruit juice used in the liquid seasoning of the present invention include juices derived from fruits such as apples, berries (strawberries, raspberries, blueberries, blackberries, cranberries, currants, etc.), citrus fruits (lemons, yuzu, sudachi, limes, oranges, oranges, grapefruit, hassaku, calamansi, kabosu, daidai, etc.), tropical fruits (kiwis, pineapples, mangoes, mangosteens, acerolas, avocados, dragon fruits, passion fruits, bananas, papayas, guavas, lychees, coconuts, naseberries, etc.), grapes (muscats, etc.), peaches (peaches, apricots, etc.), melons (melons, watermelons, etc.), pears (pears, pears, etc.), cherries (cherries, sweet cherries, etc.), pomegranates, plums, etc. These fruit juices can be used alone or in combination of two or more. Further, the above fruit juices can also be used after being processed such as frozen, concentrated, or reduced.

[0013] The juice content (straight juice equivalent) in the acetic acid-containing food or drink of the present invention is not particularly limited. However, from the viewpoints of sufficiently obtaining the aroma and sweetness of the juice in the acetic acid-containing food or drink of the present invention, ease of preparation, and obtaining the advantages of adding juice (such as adding a refreshing aroma), for example, it is 0.1% by mass or more and 700% by mass or less, 0.2% by mass or more and 80% by mass or less, 0.5% by mass or more and 30% by mass or less. The upper limit or lower limit of the content can be a lower value or a higher value from the above ranges, and these values are, for example, 1% by mass, 2% by mass, 3% by mass, 5% by mass, 10% by mass, 30% by mass, 50% by mass, 100% by mass, 200% by mass, 300% by mass, 400% by mass, 500% by mass, 600% by mass. Note that the juice content (straight juice equivalent) refers to the mass% concentration when the straight juice obtained by juicing fruits is taken as 100%. For example, when the acetic acid-containing food or drink is a beverage, it can be calculated by multiplying the content rate (mass%) of the juice blended in the beverage by the concentration multiple of the juice. For example, when apple juice with a concentration multiple of 5 times is blended in a beverage at 10% by mass, the juice content (straight conversion) is 50% by mass. In addition, the concentration multiple of each juice can be converted based on the reference of the saccharimeter reading or the acidity of the straight juice of various fruits shown in the JAS standard (Japanese Agricultural and Forestry Standard for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notice No. 3118 of December 24, 2013).

[0014] ((A) Menthyl acetate) Menthyl acetate (systematic name: 2-isopropyl-5-methylcyclohexanol acetate, English notation: Menthyl acetate) is a cyclic monoterpene and has the molecular formula C 12 H 22 O2 (molecular weight: 198.306), and the CAS registration number is 16409-45-3.

[0015] When the acetic acid-containing food or beverage of the present invention contains menthyl acetate, the origin of the menthyl acetate is not particularly limited as long as it is suitable for food or beverage use. For example, it may be derived from a formulation such as a flavoring added to the food or beverage (the menthyl acetate in the acetic acid-containing food or beverage of the present invention is the menthyl acetate contained in the formulation), or it may be derived from a seasoning, food ingredient, etc., incorporated into the food or beverage (the menthyl acetate in the acetic acid-containing food or beverage of the present invention is the menthyl acetate contained in a seasoning, food ingredient, etc.). When the menthyl acetate is derived from a food ingredient, etc., an extract of a plant material containing menthyl acetate is preferred. Here, an example of a plant material containing menthyl acetate is peppermint. An extract of menthyl acetate can be prepared by adding the above-mentioned plant material containing menthyl acetate to a solvent, letting it stand, and then filtering it. Alternatively, it can be prepared by heating the solvent to which the above-mentioned plant material containing menthyl acetate has been added to a specific temperature and then letting it stand, or by maintaining it at a constant temperature while stirring. Here, examples of solvents used for extraction include water, ethanol, or a water-ethanol mixture. The pH of the extraction solvent is preferably acidic to neutral, specifically 3 to 7. There are no particular limitations on the amount of solvent used; for example, it should be 10 times or more, preferably 20 times or more, relative to the plant material (dry weight) containing menthyl acetate, but it is preferable to use 100 times or less for convenience in operations such as concentration or isolation after extraction. The menthyl acetate extract can be used as is in the acetic acid-containing food and beverage of the present invention, but if necessary, it may be subjected to drying treatments such as concentration treatment, hot air drying, steam drying, freeze drying, spray drying, separation and purification treatment, decolorization treatment, etc., to obtain a concentrate or dried product to be used.

[0016] When the acetic acid-containing food and beverage of the present invention contains menthyl acetate, the content of menthyl acetate is preferably 0.00001 to 1000 ppb, more preferably 0.00001 to 1.0 ppb, and even more preferably 0.00001 to 0.2 ppb, from the viewpoint of obtaining a sufficient fruit juice-like aroma and sweetness.

[0017] When the acetic acid-containing food and beverage of the present invention contains menthyl acetate, the ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food and beverage (menthyl acetate (ppb) / acetic acid (w / v%)) is preferably 0.00005 to 5300, more preferably 0.00005 to 5.0, and even more preferably 0.00005 to 1.0.

[0018] ((B) Dihydroactinidiolide) Dihydroactinidiolide (systematic name: (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethylbenzofuran-2(4H)-one, English name: Dihydroactinidiolide) is a cyclic monoterpene with molecular formula C 11 H 16 It contains O2 (molecular weight: 180.247) and its CAS registry number is 17092-92-1.

[0019] When the acetic acid-containing food and beverage of the present invention contains dihydroactinidiolide, the content of dihydroactinidiolide is preferably 0.00001 to 1000 ppb, more preferably 0.00001 to 1.0 ppb, and even more preferably 0.00001 to 0.5 ppb, from the viewpoint of obtaining a sufficient fruit juice-like aroma and sweetness.

[0020] When the acetic acid-containing food and beverage of the present invention contains dihydroactinidiolide, the ratio of the content of (B) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food and beverage (dihydroactinidiolide (ppb) / acetic acid (w / v%)) is preferably 0.00005 to 5300, more preferably 0.00005 to 100, even more preferably 0.00005 to 10, and particularly preferably 0.00005 to 2.

[0021] When the acetic acid-containing food or beverage of the present invention contains dihydroactinidiolide, the origin of the dihydroactinidiolide is not particularly limited as long as it is a suitable origin for food or beverages. For example, it may be derived from a formulation such as a flavoring added (the dihydroactinidiolide in the acetic acid-containing food or beverage of the present invention is the dihydroactinidiolide contained in the formulation), or it may be derived from a seasoning, food ingredient, etc., incorporated into the food or beverage (the dihydroactinidiolide in the acetic acid-containing food or beverage of the present invention is the dihydroactinidiolide contained in a seasoning, food ingredient, etc.). When the dihydroactinidiolide is derived from a food ingredient, etc., an extract of a plant material containing dihydroactinidiolide is preferred. Examples of plant materials containing dihydroactinidiolide include peppermint, fenugreek, chamomile, cumin, apple mint, and thyme, which may be used individually or in combination of two or more. The preparation of the dihydroactinidiolide extract may be carried out by the same method and conditions as for menthyl acetate described above.

[0022] ((C) Cineole) Cineole (systematic name: 1,3,3-trimethyl-2-oxabicyclo[2.2.2]octane, English name: 1,8-Cineole) is a monoterpene cyclic ether with molecular formula C 10 H 18 It contains 1,8-cineole (molecular weight: 154.25) and its CAS registry number is 470-82-6. In this invention, cineole refers to 1,8-cineole, but is simply referred to as cineole.

[0023] When the acetic acid-containing food or beverage of the present invention contains cineole, the cineole content is preferably 0.00001 to 70 ppb, more preferably 0.1 to 70 ppb, and even more preferably 1.0 to 70 ppb, from the viewpoint of obtaining a sufficient fruit juice-like aroma and sweetness.

[0024] When the acetic acid-containing food or beverage of the present invention contains cineole, the origin of the cineole is not particularly limited as long as it is a suitable origin for food or beverages. For example, it may be derived from a formulation such as an added flavor (the cineole in the acetic acid-containing food or beverage of the present invention is cineole contained in the formulation), or it may be derived from a seasoning, food ingredient, etc., incorporated into the food or beverage (the cineole in the acetic acid-containing food or beverage of the present invention is cineole contained in a seasoning, food ingredient, etc.). When the cineole is derived from a food ingredient, etc., an extract of a plant material containing cineole is preferred. Examples of plant materials containing cineole include peppermint, fenugreek, chamomile, cumin, apple mint, laurel, cinnamon, rosemary, thyme, and nutmeg, which may be used individually or in combination of two or more. The cineole extract may be prepared by the same method and conditions as for menthyl acetate described above.

[0025] ((D) Conference) Camphor (systematic name: 1,7,7-trimethylbicyclo[2.2.1]heptan-2-one, English name: Camphor) is a monoterpene ketone with molecular formula C 10 H 16 It contains O (molecular weight: 152.23) and its CAS registry number is 76-22-2.

[0026] When the acetic acid-containing food or beverage of the present invention contains camphor, the camphor content is preferably 0.01 to 15 ppb, more preferably 0.01 to 10 ppb, and even more preferably 0.02 to 10 ppb, from the viewpoint of obtaining a sufficient fruity aroma and sweetness.

[0027] If the acetic acid-containing food or beverage of the present invention contains camphor, the origin of the camphor is not particularly limited as long as it is suitable for food or beverages. For example, it may be derived from a formulation such as an added flavor (the camphor in the acetic acid-containing food or beverage of the present invention is camphor contained in the formulation), or it may be derived from a seasoning, food ingredient, etc., incorporated into the food or beverage (the camphor in the acetic acid-containing food or beverage of the present invention is camphor contained in a seasoning, food ingredient, etc.). When the camphor is derived from a food ingredient, etc., an extract of a plant material containing camphor is preferred. Examples of plant materials containing camphor include chamomile, apple mint, and coriander, which may be used individually or in combination of two or more. The camphor extract may be prepared by the same method and conditions as for menthyl acetate described above.

[0028] (acetic acid) In the present invention, acetic acid refers to acetic acid molecules (CH3COOH) and acetate ions (CH3COO-), and the acetic acid content refers to the total concentration of these. The acetic acid content in the acetic acid-containing food and beverage of the present invention is not particularly limited, but it should be 0.02 w / v% or more in order to achieve the effects of the present invention in the presence of acetic acid, preferably 0.02 to 15 w / v%, more preferably 0.02 to 10 w / v%, even more preferably 0.02 to 8 w / v%, even more preferably 0.02 to 7 w / v%, particularly preferably 0.04 to 6 w / v%, and especially preferably 0.05 to 5 w / v%. The origin of the acetic acid in the acetic acid-containing food and beverage of the present invention is not particularly limited as long as it is a suitable origin for food and beverages, for example, it may be derived from a food additive (the acetic acid in the acetic acid-containing food and beverage of the present invention is acetic acid contained in the food additive), or it may be derived from seasonings, food ingredients, etc., that are incorporated into food and beverages (the acetic acid in the acetic acid-containing food and beverage of the present invention is acetic acid contained in seasonings, food ingredients, etc.).

[0029] (Food and beverages containing acetic acid) The acetic acid-containing food and beverage of the present invention is not particularly limited as long as it contains the aforementioned fruit juice and also contains acetic acid. Specifically, examples of acetic acid-containing food and beverages include vinegar or food and beverages manufactured using vinegar as a raw material.

[0030] The above-mentioned vinegars include brewed vinegars produced primarily from grains such as rice and wheat or fruit juice, and synthetic vinegars made by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or by adding brewed vinegar to such a solution. In the present invention, either type can be used. Examples of brewed vinegars include grain vinegars (rice vinegar, brown rice vinegar, black vinegar, sake lees vinegar, malt vinegar, Job's tears vinegar, soybean vinegar, etc.), fruit vinegars (apple vinegar, grape vinegar, white grape vinegar, citrus (lemon, yuzu, kabosu, orange, mandarin orange, shikwasa, grapefruit, etc.) vinegar, mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, blackcurrant vinegar, raspberry vinegar, wine vinegar, balsamic vinegar, etc.), alcoholic 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 diluted with water as appropriate. These vinegars may be used individually or in combination of two or more types.

[0031] Among food and beverages manufactured using vinegar as an ingredient, beverages include vinegar drinks (grain vinegar drinks, fruit vinegar drinks, fruit juice-containing vinegar drinks, etc.), various beverages containing vinegar [dairy product-containing beverages (for example, beverages containing milk components such as skim milk powder, whole milk powder, concentrated milk, yogurt, fresh cream, condensed milk, butter, skim milk, cream powder, sweetened milk powder, prepared milk powder, whey powder, buttermilk powder, etc.), vegetable drinks (for example, tomato, carrot, pumpkin juices, smoothies, green juice, etc.), soft drinks (for example, sports drinks, lemonade and other ades, fruit-flavored drinks Examples of beverages include carbonated drinks, jelly drinks, grain drinks (for example, grain drinks mainly made from rice, soy milk, and almonds), tea drinks (for example, black tea, oolong tea, green tea, dark tea, matcha, jasmine tea, rosehip tea, chamomile tea, roasted green tea, etc.), coffee drinks, and alcoholic beverages (for example, beer-flavored beverages such as beer and sparkling wine, brewed alcoholic beverages such as fruit wine 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 sugars, and cocktails, fizzes, and chuhai made by adding fruit juice, flavors, and carbon dioxide to these alcoholic beverages). Among the above, fruit juice-containing vinegar drinks are preferred, and the fruit juice used is derived from one or more fruits selected from the aforementioned apples, berries, tropical fruits, grapes, peaches, citrus fruits, melons, pears, and cherries. Among these, apple, blueberry, raspberry, lychee, mango, grape, peach, plum, and pomegranate juices are preferred. The beverage may be in a concentrated form and should be diluted with a suitable beverage before consumption. Recommended dilution ratios are, 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.

[0032] In addition, the acetic acid-containing food and beverages of the present invention include, in addition to beverages, dessert sauces (fruit sauces such as strawberry sauce, blueberry sauce, apple sauce, raspberry sauce, pomegranate sauce, caramel sauce, custard sauce, chocolate sauce), jams (strawberry jam, apple jam, grape jam, fig jam, blueberry jam, raspberry jam, blackberry jam, mango jam, etc.), spreads (cream, cheese spread, margarine, fat spread, etc.), confectionery (jelly, pudding, bavarian cream, mousse, etc.), frozen desserts (ice cream, sherbet, smoothie, etc.), and seasoned vinegars (ponzu, ponzu soy sauce, sweet vinegar, seasoned vinegar for vinegared dishes, seasoned vinegar for sushi rice). Examples include seasoned vinegars, pickling liquids (for example, pickles), mayonnaise, chutney, mustard, dressings (oil-free dressings, separated dressings, emulsified dressings, etc.), sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), cooking sauces (Worcestershire sauce, ketchup, oyster sauce, salsa sauce, sambal sauce, chili sauce, etc.), soup bases (noodle soup base, hot pot soup base, etc.), sauces (yakiniku sauce, sesame-containing seasonings such as sesame sauce, etc.), seasonings for various dishes (seasonings for rice, seasonings for Chinese food, seasonings for simmered dishes, seasonings for natto, etc.), fermented foods and beverages (pickles, kimchi, yogurt, lactic acid bacteria beverages, fermented milk beverages, etc.), and vinegar-containing prepared foods (sushi, vinegared dishes, salads, sweet and sour pork, pickles, etc.).

[0033] The acetic acid-containing foods and beverages covered by this invention include not only the general foods and beverages described above, but also foods other than pharmaceuticals that can be consumed for the purpose of maintaining or promoting health, such as health foods, functional foods, health functional foods, or foods for special dietary uses. Health foods include foods provided under names such as nutritional supplements, health supplements, and supplements. Health functional foods are defined by the Food Sanitation Act or the Health Promotion Act and include Foods for Specified Health Uses and Nutrient Function Foods, which can display specific health effects, the functions of nutritional components, and reduction of disease risk, as well as Foods with Function Claims, which can display information on scientifically-based functionality that has been reported to the Commissioner of the Consumer Affairs Agency. Foods for special dietary uses include foods for the sick, foods for the elderly, foods for infants, foods for pregnant and lactating women, etc., which are indicated as being suitable for specific target individuals or patients with specific diseases. Here, the display of specific health effects or the functions of nutritional components on foods and beverages can be made on product containers, packaging, instructions, accompanying documents, product leaflets and brochures, product advertisements in newspapers and magazines, etc.

[0034] The form of food and beverages may be any form suitable for consumption, such as solid, liquid, granular, granular, powder, capsule, cream, or paste.

[0035] The acetic acid-containing food and beverage of the present invention may contain other ingredients depending on the type of food or beverage. Other ingredients include water, sugars (such as sucrose, maltose, fructose, isomerized sugar, glucose, brown sugar, honey, corn syrup, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, and xylitol), flavors (such as esters, alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds), salt, amino acid-based seasonings, nucleic acid-based seasonings, organic acid-based seasonings, acidulants, flavoring ingredients, umami seasonings, alcoholic beverages, oils and fats, spices, spice extracts, flavor oils, viscosity modifiers, stabilizers, colorants, calcium salts, and other ingredients. The combination and content of these other ingredients are not particularly limited and can be appropriately set depending on the type of food or beverage.

[0036] (Method for producing acetic acid-containing food and beverages) The present invention also provides a method for producing an acetic acid-containing food or beverage, and a method for improving the aroma and sweetness of fruit juice in an acetic acid-containing food or beverage, which includes blending one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor in a predetermined amount with a raw material containing acetic acid and fruit juice.

[0037] The timing of adding one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor to the raw material containing acetic acid and fruit juice is not particularly limited. Examples of such timing include during the manufacture of food and beverages, after the manufacture of food and beverages, and before consumption. The origin of acetic acid and components (A) to (D) is not particularly limited as long as it is of a suitable origin for food and beverages, and these components may be derived from, for example, flavoring preparations, food additives, seasonings, food ingredients, etc. After adding components (A) to (D) to the raw material containing acetic acid and fruit juice, it is preferable to mix the components as uniformly as possible in the food and beverage, if necessary. [Examples]

[0038] The present invention will be described in more detail below with reference to examples. However, the present invention is not limited to these examples.

[0039] (Reference example) In the following test examples, the content of acetic acid and the aroma components (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor in the sample was measured as follows.

[0040] (1) Method for determining the content of acetic acid The samples were diluted with ultrapure water so that the acetic acid concentration was around 100 mg%, and the peak area of acetic acid was analyzed using high performance liquid chromatography (HPLC) according to the following conditions. In addition, 100 mg% acetic acid diluted with ultrapure water was analyzed in the same manner as a standard sample, and the acetic acid content of each sample was calculated by the external standard method. · Measuring instrument: High performance liquid chromatography (manufactured by Shimadzu Corporation, model LC-10ADVP) · Mobile phase (1) 4 mM p-toluenesulfonic acid aqueous solution, flow rate 0.9 mL / min · Mobile phase (2) 4 mM p-toluenesulfonic acid, 16 mM Bis-Tris aqueous solution containing 80 μM EDTA, flow rate 0.9 mL / min · Column: Shodex KC810P + KC-811 × 2 (manufactured by Showa Denko KK) · Column temperature: 50 °C · Detection: Conductivity detector CDD-10A VP (manufactured by Shimadzu Corporation)

[0041] (2) Method for quantifying the content of aroma components (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, (D) camphor The analysis and quantification of each component were performed using solid phase microextraction-gas chromatography / mass spectrometry (SPME-GC / MS).

[0042] First, the samples were subjected to solid phase microextraction (SPME) under the following conditions to separate and concentrate the aroma components in the samples. <Solid phase microextraction conditions> · SPME fiber: StableFlex 50 / 30 μm, DVB / Carboxen / PDMS (manufactured by SUPELCO) · Volatile component extraction device: PAL3 RSI120 (manufactured by CTC Analytics) · Preheating: 40 °C for 15 minutes · Volatile component extraction: 80 °C, 20 minutes · Adsorption: 10 minutes · Desorption time: 10 minutes

[0043] Next, gas chromatography and mass spectrometry were used to analyze each aroma component of the sample separated and concentrated by solid-phase microextraction, according to the following conditions. <Gas chromatograph conditions> ·Measuring equipment: Agilent 7890B GC System (manufactured by Agilent Technologies) • GC column: DB-WAX (manufactured by Agilent Technologies), length 30m, diameter 0.25mm, film thickness 0.25μm Carrier: He gas, gas flow rate 1.0 mL / min Temperature conditions: Hold at 40°C for 3 minutes → Increase temperature by 10°C / minute up to 250°C → Hold at 250°C for 10 minutes.

[0044] <Mass spectrometry conditions> ·Measurement equipment: Agilent 7000C GC / MS Triple Quad (manufactured by Agilent Technologies) • Ionization method: EI (Ionization voltage 70eV)

[0045] Based on the confirmatory ions (m / z) of each component shown below, the peaks of each aroma component were identified and their peak areas were calculated. From the obtained peak areas of each aroma component, the concentration of each aroma component in each sample was calculated. (A) Menthyl acetate: m / z = 138 (B) Dihydroactinidiolide: m / z = 180 (C) Cineole: m / z=154 (D) Camphor: m / z = 152

[0046] [Example 1] Relationship between aroma component content and acetic acid content (Test Example 1) Effect of the content of (A) menthyl acetate and (B) dihydroactinidiolide / constant acetic acid content (1) Preparation of test samples (A) Menthyl acetate (2-isopropyl-5-methylcyclohexanol acetate, CAS registry number: 16409-45-3) or (B) Dihydroactinidiolide (systematic name: (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethylbenzofuran-2(4H)-one, CAS registry number: 17092-92-1) were each added to ethanol to a concentration of 1% by mass, and the mixtures were stirred thoroughly to prepare an ethanol solution of (A) menthyl acetate or (B) dihydroactinidiolide.

[0047] Test samples 1-9 were prepared by adding the aforementioned ethanol solution to 20% by mass of apple juice (Ohrin apple juice, manufactured by Aomori Apple Juice Co., Ltd.; the "apple juice" used in the following test examples is the same as this product), 4.2% by mass of sugar, and 3.3% by mass of brown rice vinegar (acidity 6.1%), to which (A) menthyl acetate or (B) dihydroactinidiolide was added in the amounts shown in Table 1. Water was then added and mixed to make a total of 100% by mass, and the mixture was filled into 100 mL PET bottles. A control was also prepared by mixing the above apple juice, sugar, and brown rice vinegar with water (without the addition of ethanol solution (A) or (B)).

[0048] The content of components (A) and (B) in the prepared test samples was measured according to the reference example.

[0049] (2) Sensory evaluation test The test samples prepared in (1) were evaluated by the following six panelists specializing in analytical sensory evaluation, who assessed four items: "sweetness of the fruit juice," "richness of the fruit juice," "aroma of the fruit juice," and "sweet aroma of the fruit juice."

[0050] (Analytical sensory evaluation specialist panelist) Analytical sensory evaluation panelists are experts whose ability to judge taste and aroma is ensured by the following discrimination tests (I) and (II). Identification Test (I): Taste Quality Identification Test This taste discrimination test involves preparing one aqueous solution of each of the five basic tastes (sweet: the taste of sugar, sour: the taste of tartaric acid, umami: the taste of monosodium glutamate, salty: the taste of sodium chloride, and bitter: the taste of caffeine) at concentrations close to the threshold for each component, and then adding two distilled water solutions to these solutions to create a total of seven samples. The goal is to accurately identify the sample representing each taste. Identification test (II): This concentration difference discrimination test accurately identifies the concentration differences between five different saline solutions and acetic acid solutions with slightly different concentrations.

[0051] (Evaluation method) The sensory evaluation was conducted in the following order: (i) presentation of samples, (ii) alignment of sensory evaluation items, (iii) trial evaluation and calibration, and (iv) main evaluation. (i) Presentation of samples To eliminate panelist bias in sensory evaluation and improve evaluation accuracy, the sample provision was set up as follows: Samples were filled and sealed in 100mL PET bottles and left at room temperature (25°C). For evaluation, approximately one teaspoon (about 5mL) of the sample was transferred from the above container into a 20mL plastic cup using a measuring spoon and presented to each panelist. At that time, the panelists were not informed of the test group number or contents of the sample, and samples from each test group were presented randomly.

[0052] (ii) Alignment of sensory evaluation criteria In conducting the evaluation, all panelists discussed and aligned their understanding of the characteristics of each evaluation item to ensure a common understanding among them. The overall evaluation was also established through prior discussions among all panelists, so that it could be standardized based on the results of the sensory evaluation.

[0053] (iii) Test evaluation and calibration Training was conducted on the evaluation criteria for each evaluation item using several samples with different fruit juice content. During the training, the panelists were given their own evaluation results to confirm the reproducibility of the evaluations in repeated tests.

[0054] (iv) This evaluation After ensuring the validity of each panelist's evaluation criteria through the training described above, sensory evaluation was conducted using the test samples and controls. Specifically, the evaluation was carried out as follows: The sample was filled into a 100 mL PET bottle and sealed. Approximately one teaspoon (about 5 mL) of the sample was transferred from the bottle to a 20 mL plastic cup using a measuring spoon for each evaluation. Immediately afterward, the nose was brought close to the cup to smell and evaluate the aroma and sweetness of the fruit juice. In addition, approximately one teaspoon (about 5 mL) of the liquid was taken into the mouth using a measuring spoon and the richness and sweetness of the fruit juice were evaluated. Once the aroma had disappeared from the nasal cavity, the next sample was evaluated. Furthermore, after taking a sample into the mouth, distilled water was taken into the mouth to completely eliminate any lingering flavor before evaluating the next sample.

[0055] (Evaluation Criteria) The sensory evaluation was conducted by the six panelists specializing in analytical sensory evaluation, according to the following evaluation criteria. The evaluation score for each evaluation item was calculated by weighting the evaluations of the six panelists and rounding to two decimal places. For the overall evaluation, the evaluation scores for each evaluation item were weighted and averaged. A score of 3, the midpoint of a 5-point scale, was considered a passing score (effective), a score of 3 to less than 4 was considered good, a score of 4 to less than 4.5 was considered better, and a score of 4.5 or higher was considered the best. Furthermore, any evaluation item with an evaluation score of less than 3 was considered a failure.

[0056] <Fruit juice aroma: The natural aroma of the fruit> 5: Compared to the control, the fruit juice aroma is more strongly felt from the top notes. 4: Compared to the control, the fruit juice aroma is slightly stronger from the top notes. 3: Compared to the control, the fruit juice aroma is noticeable to a similar degree from the top notes. 2: Compared to the control, the top notes of fruit juice aroma are slightly weaker. 1: Compared to the control, the top notes of fruit juice aroma are weaker.

[0057] <Sweet aroma of fruit juice: The natural sweet aroma of the fruit> 5: Compared to the control, the sweet aroma of the fruit juice is more pronounced. 4: Compared to the control, the sweet aroma of the fruit juice is slightly stronger. 3: Compared to the control, it has a similar level of sweet fruit juice aroma. 2: Compared to the control, the sweet aroma of the fruit juice is slightly weaker. 1: Compared to the control, the sweet aroma of the fruit juice is less noticeable.

[0058] <Juice richness: A rich flavor similar to a high-juice beverage> 5: Compared to the control, this one has a stronger sense of richness derived from the fruit juice. 4: Compared to the control, the richness derived from the fruit juice is slightly more pronounced. 3: Compared to the control, it has a similar level of richness derived from fruit juice. 2: Compared to the control, the richness derived from the fruit juice feels slightly weaker. 1: Compared to the control, the richness derived from the fruit juice feels weaker.

[0059] <Sweetness of the fruit juice: The natural sweetness inherent in the fruit itself> 5: Compared to the control, the sweetness derived from the fruit juice is more pronounced. 4: Compared to the control, the sweetness derived from the fruit juice is slightly stronger. 3: Compared to the control, it has a similar level of sweetness derived from fruit juice. 2: Compared to the control, the sweetness derived from the fruit juice is slightly weaker. 1: Compared to the control, the sweetness derived from the fruit juice is perceived as weaker.

[0060] Content (ppb) of component (A) and (B) in each test sample, acetic acid content (w / v%), Table 1 shows (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0061] [Table 1]

[0062] As shown in Table 1, by containing (A) menthyl acetate or (B) dihydroactinidiolide in a range of 0.00001 to 1000 ppb, and by setting the ratio of menthyl acetate content to acetic acid content (menthyl acetate (ppb) / acetic acid (w / v%)) and the ratio of dihydroactinidiolide content to acetic acid content (dihydroactinidiolide (ppb) / acetic acid (w / v%)) in a range of 0.00005 to 5300, an effect was observed in improving the aroma, sweetness, richness, and sweetness of the fruit juice (test samples 1 to 9).

[0063] (Test Example 2) Effect of Acetic Acid Content / Constant Aroma Component Content 3% by mass of peppermint (CS Peppermint p66, manufactured by S&B) was added to 97% by mass of water adjusted to 50°C, and the mixture was maintained at 50°C for 5 minutes. Then, it was cooled to room temperature (25°C) in a water bath, and filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extract a (peppermint extract).

[0064] Test samples 10-13 were prepared by mixing extract a, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 2, and filling them into 100 mL PET bottles. A control sample without the added extract was also used (the same applies to each subsequent test example).

[0065] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0066] Table 2 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0067] [Table 2]

[0068] As shown in Table 2, the addition of peppermint extract was found to improve the aroma, sweetness, body, and sweetness of the fruit juice in test samples containing a certain amount of (A) menthyl acetate and dihydroactinidiolide, with an acetic acid content in the range of 0.05 to 1.00 (w / v%) (test samples 10 to 13).

[0069] [Example 2] Examination of herb types (Test Example 3-1) 3% by mass of peppermint (CS Peppermint p66, manufactured by S&B) was added to 97% by mass of water adjusted to 50°C, and the mixture was maintained at 50°C for 5 minutes. Then, it was cooled to room temperature (25°C) in a water bath, and filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extract a (peppermint extract).

[0070] Test samples 14-19 were prepared by mixing extract a, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 3-1, and filling them into 100 mL PET bottles.

[0071] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0072] Table 3-1 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0073] [Table 3-1]

[0074] (Test Example 3-2) 3% fenugreek (manufactured by S&B) was added to 97% by mass of water prepared at 50°C, and the mixture was maintained at 50°C for 5 minutes. Then, it was cooled to room temperature (25°C) in a water bath, and filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extract b (fenugreek extract).

[0075] Test samples 20-24 were prepared by mixing extract b, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 3-2, filling them into 100 mL PET bottles, and so on.

[0076] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0077] Table 3-2 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0078] [Table 3-2]

[0079] (Test Example 3-3) 3% by mass of chamomile (manufactured by Nippon Green Tea Center Co., Ltd.) was added to 97% by mass of water prepared at 50°C, and the mixture was maintained at 50°C for 5 minutes. Then, it was cooled to room temperature (25°C) in a water bath, and filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extract c (chamomile extract).

[0080] Extract c, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 3-3, and the mixture was filled into 100 mL PET bottles to prepare test samples 25-29.

[0081] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0082] Table 3-3 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0083] [Table 3-3]

[0084] (Test Example 3-4) 97% by mass of water prepared at 50°C was mixed with 3% by mass of cumin (manufactured by Tomizawa Shoten Co., Ltd.), held at 50°C for 5 minutes, then cooled to room temperature (25°C) in a water bath, and filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extract d (cumin extract).

[0085] Extract d, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 3-4, and the mixture was filled into 100 mL PET bottles to prepare test samples 30-34.

[0086] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0087] Table 3-4 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0088] [Table 3-4]

[0089] (Test example 3-5) To 97% by mass of water prepared at 50°C, 3% by mass each of apple mint (manufactured by Marusan Hagima Tea Co., Ltd.), laurel (manufactured by S&B Foods Co., Ltd.), cinnamon (manufactured by S&B Foods Co., Ltd.), rosemary (manufactured by Connect Co., Ltd.), and rooibos (manufactured by Hishiwazono Co., Ltd.) was added. The mixture was maintained at 50°C for 5 minutes, then cooled to room temperature (25°C) in a water bath. After filtration using filter paper (No. 2, manufactured by ADVANTEC), extracts e (apple mint extract), f (laurel extract), g (cinnamon extract), h (rosemary extract), and i (rooibos extract) were obtained.

[0090] Test samples 35-39 were prepared by mixing extracts e-i, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 3-5, and filling them into 100 mL PET bottles.

[0091] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0092] Table 3-5 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0093] [Table 3-5]

[0094] As shown in Tables 3-1 to 3-5, with the exception of rooibos extract (test sample 39), the addition of each herb extract was found to improve the aroma, sweetness, richness, and sweetness of the fruit juice (test samples 14 to 38).

[0095] [Example 3] Examination of herb types and fruit juice types (Test Example 4-1) 97% by mass of water prepared at 50°C was mixed with 3% by mass each of thyme (manufactured by S&B Foods Co., Ltd.), nutmeg (manufactured by Tomizawa Shoten Co., Ltd.), and coriander (manufactured by S&B Foods Co., Ltd.). The mixture was maintained at 50°C for 5 minutes, then cooled to room temperature (25°C) in a water bath. The mixture was then filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extract j (thyme extract), extract k (nutmeg extract), and extract l (coriander extract).

[0096] Test samples 40-47 were prepared by mixing extracts a-e, j-l, blueberry juice (manufactured by Marukai Corporation) or raspberry puree (manufactured by Cargill Japan Ltd.), sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 4-1, and filling them into 100 mL PET bottles.

[0097] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0098] Table 4-1 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0099] [Table 4-1]

[0100] (Test Example 4-2) Test samples 48-50 were prepared by mixing extract a (peppermint extract), fruit juice (blueberry juice (manufactured by Marukai Corporation), lychee 5x concentrated juice (manufactured by Cargill Japan Ltd.), mango 4.5x concentrated juice (manufactured by Takasago International Corporation)), sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 4-2, and filling them into 100 mL PET bottles.

[0101] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0102] Table 4-2 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0103] [Table 4-2]

[0104] As shown in Tables 4-1 and 4-2, even when the type of herb extract, the type of fruit juice, and their combinations were changed, the addition of herb extract was found to improve the aroma, sweet aroma, richness, and sweetness of the fruit juice (test samples 40-50). Furthermore, it was confirmed that the test samples to which these herb extracts were added contained one or more of components (A) to (D) in predetermined amounts.

[0105] [Example 4] Examination of extraction conditions (Test Example 5) Temperature and Time 97% by mass of water adjusted to the temperature listed in Table 5 was mixed with 3% by mass of peppermint (CS Peppermint p66, manufactured by S&B Corporation), held at the respective temperatures and times listed in Table 5, then cooled to room temperature (25°C) in a water bath, and filtered using filter paper (No. 2, manufactured by ADVANTEC Corporation) to obtain extracts under each extraction condition.

[0106] Test samples 51-58 were prepared by mixing the extracts from each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 5, and filling them into 100 mL PET bottles.

[0107] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0108] Table 5 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0109] [Table 5]

[0110] As shown in Table 5, when the extraction temperature of the herbs was in the range of 5 to 100°C and the extraction time was in the range of 5 to 240 minutes, the effect of improving the aroma of the fruit juice, the sweet aroma of the fruit juice, the richness of the fruit juice, and the sweetness of the fruit juice was excellent in all cases (test samples 51 to 58).

[0111] (Test Example 6) pH of the extraction solvent To each extraction solvent adjusted to 50°C [97% by mass of water (pH 6.5), a mixture of 92% by mass of water and 5% by mass of black vinegar (6% acidity) (pH 4.1), a mixture of 87% by mass of water and 10% by mass of black vinegar (6% acidity) (pH 3.6), a mixture of 47% by mass of water and 50% by mass of black vinegar (6% acidity) (pH 3.4), or 97% by mass of 0.1 ml / L aqueous solution of sodium hydroxide (Kanto Chemical Co., Ltd., food additive) (pH 12.3)], 3% by mass of peppermint (CS Peppermint p66, manufactured by S&B Corporation) was added, the mixture was maintained at 50°C for 5 minutes, then cooled to room temperature (25°C) in a water bath, and filtered using filter paper (No. 2, manufactured by ADVANTEC Corporation) to obtain extracts under each extraction condition.

[0112] Test samples 59-63 were prepared by mixing the extracts from each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 6, and filling them into 100 mL PET bottles.

[0113] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0114] Table 6 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0115] [Table 6]

[0116] As shown in Table 6, when the pH of the solvent used for herb extraction was acidic to neutral (test samples 59-62), the effect of improving the aroma, sweetness, richness, and sweetness of the fruit juice was superior compared to when it was alkaline (test sample 63).

[0117] (Test Example 7) Alcohol concentration of the extraction solvent To each extraction solvent adjusted to 50°C [97% by mass of water (100% water), a mixture of 76% by mass of water and 21% by mass of 95% ethyl alcohol (20% alcohol), a mixture of 44% by mass of water and 53% by mass of 95% ethyl alcohol (50% alcohol), and a mixture of 13% by mass of water and 84% by mass of 95% ethyl alcohol (80% alcohol)], 3% by mass of peppermint (CS Peppermint p66, manufactured by S&B) was added, and the mixture was maintained at 50°C for 5 minutes. Then, it was cooled to room temperature (25°C) in a water bath, and filtered using filter paper (No. 2, manufactured by ADVANTEC) to obtain extracts under each extraction condition.

[0118] Test samples 64-67 were prepared by mixing the extracts from each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water in the proportions (mass%) shown in Table 7, and filling them into 100 mL PET bottles.

[0119] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0120] Table 7 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0121] [Table 7]

[0122] As shown in Table 7, when using water alone as a solvent for herb extraction (test sample 64), it was more effective than a mixture of water and alcohol (test samples 65-67) in improving the aroma, sweetness, richness, and sweetness of the fruit juice.

[0123] [Example 5] Comparison with high-intensity sweeteners (Test Example 8) Extract a, apple juice, sugar, sucralose (manufactured by San-Ei Gen FFI Co., Ltd., approximately 600 times sweeter than sugar), brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 8, and test samples 68-70 were prepared by filling 100 mL PET bottles.

[0124] The content of components (A) to (D) in the prepared test samples was measured according to the reference example, and sensory evaluation was performed in the same manner as in Test Example 1.

[0125] Table 8 shows the content (ppb) of components (A) to (D) in each test sample, the acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and the results of the sensory evaluation.

[0126] [Table 8]

[0127] As shown in Table 8, when a high-intensity sweetener (sucralose) was used, although the sweetness was strong, it was an artificial sweetness that lingered at the bottom and was not the desired sweetness (test samples 69 and 70). [Industrial applicability]

[0128] This invention can be used in the field of manufacturing acetic acid-containing foods and beverages, such as fruit juice-containing vinegar drinks.

Claims

[Claim 1] A food or beverage containing acetic acid, comprising fruit juice and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor.

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