Vinegar, spice-containing food products, and methods for enhancing the flavor of spices in spice-containing food products and the depth of taste of spice-containing food products.

Abstract

To provide a method that can enhance the flavor of spices in spice-containing foods and increase the depth of flavor of spice-containing foods. [Solution] The vinegar of the present invention is for addition to spice-containing foods, has a pH of 2.0 or higher and less than 4.0 at 20°C, contains at least one first aroma component selected from isoamyl alcohol and phenethyl alcohol, and at least one second aroma component selected from diacetyl and isovaleric acid, and when the total content of the first aroma component is Appm and the total content of the second aroma component is Bppm, The following formula (1): (1) 2.0 It is characterized by satisfying the following conditions.​

Description

Technical Field

[0005] , , , , <><x <><x

[0001] <><x The present invention relates to vinegar, and more particularly to vinegar for adding to spice-containing foods. The present invention also relates to spice-containing foods containing such vinegar. Furthermore, the present invention also relates to a method for enhancing the flavor of spices in spice-containing foods and the depth of flavor of spice-containing foods. <><x

Background Art

[0002] <><x Conventionally, when manufacturing foods, spices have been blended to impart a desired flavor. Generally, in order to enhance the flavor of spice-containing foods, it is conceivable to increase the blending amount of spices. However, since spices are expensive, it is required to enhance the flavor of spice-containing foods without increasing the amount of spices used. <><x <><x

[0003] <><x In response to the above problems, it has been studied to enhance the flavor of spices by blending other food ingredients other than spices to spice-containing foods. For example, in Patent Document 1, a method of blending 0.3 to 5% by mass of inositol to spice-containing foods such as curry has been proposed. In addition, in Patent Document 2, a method of blending one or more selected from the group consisting of gum arabic, ghatti gum, soybean polysaccharides, and pullulan to liquid food compositions such as curry sauce has been proposed. <><x

Prior Art Documents

Patent Documents

[0004] <><x00000I9><><x

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] <><x However, there is still a need for a method that is excellent at enhancing the flavor of spices in spice-containing foods. Furthermore, the present inventors also desire a method that can enhance the depth of flavor of spice-containing foods. Therefore, the object of the present invention is to provide a method that can enhance the flavor of spices in spice-containing foods and also enhance the depth of flavor of spice-containing foods. [Means for solving the problem]

[0006] Therefore, in order to solve the above problems, the inventors diligently conducted research and unexpectedly discovered that by adding vinegar with adjusted amounts of specific aroma components to spice-containing foods, the flavor of the spices and the depth of taste of the spice-containing foods can be enhanced. Based on this discovery, the inventors completed the present invention.

[0007] In other words, according to one aspect of the present invention, A vinegar intended to be added to foods containing spices, The pH at 20°C is between 2.0 and 4.0. At least one first aroma component selected from isoamyl alcohol and phenethyl alcohol, It comprises at least one second aroma component selected from diacetyl and isovaleric acid, When the total content of the first aroma component is denoted as Appm and the total content of the second aroma component is denoted as Bppm, The following formula (1): (1) 2.0 A feature that satisfies the following conditions: Vinegar is provided.

[0008] In an embodiment of the present invention, when the acidity of the vinegar in terms of acetic acid is expressed as C by mass%, The following formula (2): (2) 5.0 < (A + B) / C It is preferable that the following conditions be met.

[0009] ​In this embodiment of the present invention, it is preferable that the acetic acid equivalent acidity is 0.5% by mass or more and 11% by mass or less.

[0010] In an embodiment of the present invention, it is preferable that A / B in formula (1) is 30 or less.

[0011] In an embodiment of the present invention, when the acidity of the vinegar in terms of acetic acid is expressed as C by mass%, The following formula (3): (3) (A+B) / C < 100 It is preferable that the following conditions be met.

[0012] In an embodiment of the present invention, it is preferable that the spice-containing food has a curry flavor.

[0013] In one aspect of the present invention, it is preferable that the spice-containing food is one curry-flavored food selected from the group consisting of curry sauce, curry roux, curry filling, curry soup, curry seasoning, and curry snacks.

[0014] According to another aspect of the present invention, a spice-containing food product containing the above-mentioned vinegar is provided.

[0015] According to yet another aspect of the present invention, A method for enhancing the flavor of spices in a spice-containing food and / or the depth of flavor of a spice-containing food, The process includes adding vinegar to a food product containing spices. The aforementioned vinegar has a pH of 2.0 or higher and less than 4.0 at 20°C. At least one first aroma component selected from isoamyl alcohol and phenethyl alcohol, It comprises at least one second aroma component selected from diacetyl and isovaleric acid, When the total content of the first aroma component is denoted as Appm and the total content of the second aroma component is denoted as Bppm, The following formula (1): (1) 2.0 ​characterized by satisfying A method for enhancing the flavor of spices in a spice-containing food and the depth of flavor of the spice-containing food is provided.

Advantages of the Invention

[0016] According to the present invention, it is possible to provide a vinegar that can enhance the flavor of spices in a spice-containing food and the depth of flavor of the spice-containing food by adding it to the spice-containing food. Such vinegar can arouse consumers' appetites, and further market expansion of vinegar can be expected. Further, according to the present invention, it is possible to provide a method for enhancing the flavor of spices in a spice-containing food and the depth of flavor of the spice-containing food by using such vinegar.

Embodiments for Carrying Out the Invention

[0017] <Vinegar> The vinegar of the present invention is used for adding to a spice-containing food. Vinegar is an acidic seasoning mainly composed of water and acetic acid, and contains the following specific aroma components. The vinegar in the present invention includes the vinegar listed in the "Food Labeling Standards" determined by the Consumer Affairs Agency, and also includes acidic seasonings similar thereto. More specifically, examples of vinegar include those obtained by acetic acid fermentation of grains such as rice, malt, sake lees or their processed products, fruits such as grapes, apples, vegetables such as onions, carrots, tomatoes, and other agricultural products, alcohol, etc., those to which acetic acid is separately added, or mixtures thereof. Those added with saccharides, organic acids, amino acids, table salt, etc. are also included. Examples of such vinegar include rice vinegar, black vinegar, five-grain vinegar, wine vinegar, apple vinegar, tomato vinegar, moromi vinegar, and ume vinegar. These vinegars may be used alone or in combination of two or more.

[0018] The pH of the vinegar of the present invention at 20°C is 2.0 or higher and less than 4.0, with a lower limit of preferably 2.1 or higher, more preferably 2.2 or higher, and even more preferably 2.3 or higher, and an upper limit of preferably 3.8 or lower, more preferably 3.6 or lower, and even more preferably 3.4 or lower. If the pH of the vinegar is within the above numerical range, the flavor of the spices in the spice-containing food can be further enhanced, and the depth of flavor of the spice-containing food can be further enhanced. The pH value of vinegar can be measured using a pH meter (Horiba, Ltd. F-72 desktop pH meter) at 1 atmosphere and a product temperature of 20°C.

[0019] The acetic acid-equivalent acidity in vinegar is preferably 0.5% by mass or more and 11% by mass or less relative to the total amount of vinegar, with a lower limit of more preferably 0.8% by mass or more, even more preferably 1.0% by mass or more, even more preferably 1.5% by mass or more, and most preferably 2.0% by mass or more, and an upper limit of more preferably 10% by mass or less, even more preferably 9.0% by mass or less, even more preferably 8.0% by mass or less, and most preferably 7.0% by mass or less. If the acetic acid-equivalent acidity in vinegar is within the above numerical range, the flavor of the spices in spice-containing foods can be further enhanced, and the depth of flavor of the spice-containing foods can be further enhanced. The method for measuring the acetic acid equivalent acidity in vinegar should be the same as the method for measuring "acidity" specified in the Japanese Agricultural Standards for brewed vinegar.

[0020] (Fragrance components) The vinegar of the present invention contains at least one first aroma component selected from isoamyl alcohol and phenethyl alcohol, and at least one second aroma component selected from diacetyl and isovaleric acid. When the total content of the first aroma component is Appm and the total content of the second aroma component is Bppm, The following formula (1): (1) 2.0 It satisfies the following conditions. ​Furthermore, when the acidity of the vinegar of the present invention is expressed as C mass%, The following formula (2): (2) 5 < (A + B) / C It is preferable that the following conditions be met: The following formula (3): (3) (A+B) / C < 100 It is preferable that the following conditions be met.

[0021] (Ratio of the first aroma component to the second aroma component) As described above, in the vinegar of the present invention, when the total content of the first aroma component is Appm and the total content of the second aroma component is Bppm, the A / B ratio is greater than 2.0. Preferably, the A / B ratio is 2.5 or higher, more preferably 3.0 or higher, even more preferably 3.5 or higher, and also preferably 30 or lower, more preferably 25 or lower, and even more preferably 20 or lower. By satisfying the above numerical range for the content ratio of the first aroma component to the second aroma component, the flavor of the spices in the spice-containing food can be enhanced, and the depth of flavor of the spice-containing food can be enhanced. On the other hand, if the content ratio of the first aroma component to the second aroma component is less than the above numerical range, the flavor of the spices in the spice-containing food will not be sufficiently enhanced, and the depth of flavor of the spice-containing food will not be enhanced.

[0022] (Content of the first fragrance component) The content of the first aroma component in the vinegar of the present invention is preferably 10 ppm or more, more preferably 20 ppm or more, even more preferably 30 ppm or more, most preferably 50 ppm or more, also preferably 500 ppm or less, more preferably 400 ppm or less, even more preferably 300 ppm or less, and most preferably 200 ppm or less. By satisfying the above numerical range for the content of the first aroma component, the flavor of the spices in the spice-containing food can be further enhanced, and the depth of flavor of the spice-containing food can be further enhanced.

[0023] (Content of the second fragrance component) The content of the second aroma component in the vinegar of the present invention is preferably 1 ppm or more, more preferably 3 ppm or more, even more preferably 5 ppm or more, and also preferably 30 ppm or less, more preferably 25 ppm or less, and even more preferably 20 ppm or less. By satisfying the above numerical range for the content of the second aroma component, the unpleasant odor and off-flavor of spice-containing foods can be suppressed.

[0024] (Ratio of the total content of the first and second aroma components to the acidity in acetic acid equivalent) As described above, in the vinegar of the present invention, when the total content of the first aroma component is Appm, the total content of the second aroma component is Bppm, and the acetic acid equivalent acidity in the vinegar is C by mass%, the (A+B) / C ratio is preferably greater than 5.0. More preferably, (A+B) / C is 10 or more, even more preferably 14 or more, even more preferably 17 or more, and also preferably 100 or less, even more preferably 80 or less, even more preferably 40 or less, and even more preferably 30 or less. By satisfying the above numerical range for the ratio of the total content of the first and second aroma components to the acetic acid equivalent acidity, the flavor of the spices in spice-containing foods can be further enhanced, and the depth of flavor of the spice-containing foods can be further enhanced.

[0025] In addition to isoamyl alcohol, phenethyl alcohol, diacetyl, and isovaleric acid, the vinegar of the present invention may also contain other aroma components found in ordinary vinegar, and may contain further other aroma components as long as they do not impair the effects of the present invention.

[0026] The method for adjusting the content of isoamyl alcohol, phenethyl alcohol, diacetyl, and isovaleric acid in vinegar is not particularly limited, but for example, it may be adjusted by selecting raw materials or fermentation conditions during vinegar production, or isoamyl alcohol, phenethyl alcohol, diacetyl, and isovaleric acid may be added to vinegar, respectively. Alternatively, foods or food additives containing isoamyl alcohol, phenethyl alcohol, diacetyl, and isovaleric acid may be blended into the vinegar.

[0027] (Method for measuring aroma components) The aroma components of the vinegar of the present invention can be measured by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) according to the following conditions. (1) Method for separating and concentrating aromatic components Using SPME fibers and a volatile component extractor, aroma components are separated and concentrated by solid-phase micro-extraction according to the following conditions. <Solid-phase micro-extraction conditions> • SPME fiber: SPME fiber with a 65 μm thick divinylbenzene-dispersed polydimethylsiloxane coating phase (Product name: StableFlex / SS, 65 μm, PDMS / DVB Coating, 57293-U, manufactured by SPELCO) • Volatile component extractor: AOC-5000Plus (manufactured by Shimadzu Corporation) Preheating: 40℃, 2 min ·Stirring speed: 500rpm • Extraction of volatile components: 40℃, 30min ·Desorption time: 1min (2) Method for measuring aroma components Using gas chromatography and mass spectrometry, the concentrations of isoamyl alcohol, phenethyl alcohol, diacetyl, and isovaleric acid were determined from the peak areas of each substance relative to the peak area of ​​n-amyl alcohol (added as an internal standard) in vinegar, according to the following conditions. The ratio of peak area to content was calculated from the peak areas in the gas chromatograms obtained by similarly measuring standard samples to which known amounts of isoamyl alcohol, phenethyl alcohol, diacetyl, isovaleric acid, and n-amyl alcohol were added. <Gas chromatograph conditions> • Measuring instrument: GC-2010 (manufactured by Shimadzu Corporation) • Column: InertCap WAX (GL Sciences Co., Ltd.), 30m length, 0.32mm diameter, 0.25μm film thickness Temperature conditions: Hold at 40°C (5 min) → Increase temperature to 100°C at a rate of 3°C / min. → Increase temperature by 5°C / min up to 220°C → Hold for 10 minutes Carrier: He gas, gas flow rate 1.9 mL / min Injection: Splitless Inlet temperature: 250℃ <Mass spectrometry conditions> • Mass spectrometer: GCMS-QP2010Plus (manufactured by Shimadzu Corporation) Scan mass m / z 30.0~350.0 • Ionization method: EI (Ionization voltage 70eV) In cases where the signal strength is low, for example, SIM (Selected Ion Monitoring) measurement may be performed instead of scan measurement. Furthermore, the measuring device is not limited to the above; for example, Agilent 7890B, Agilent 5977S, etc., may also be used, and the conditions can be appropriately adjusted according to the specifications of the measuring instrument used.

[0028] (organic acid) The vinegar of the present invention may further contain organic acids other than acetic acid. Examples of organic acids include citric acid, lactic acid, fumaric acid, tartaric acid, malic acid, gluconic acid, etc., or salts thereof. These organic acids and / or organic acid salts may be included individually or in combination of two or more.

[0029] (Other ingredients) In addition to the components described above, the vinegar of the present invention may contain various components commonly used in vinegar, selected as appropriate, within the limits that do not impair the effects of the present invention. Examples of other components include amino acids, salt, sweeteners, and thickeners.

[0030] (Food containing spices) The spice-containing food of the present invention is not particularly limited as long as it contains spices. The spices are not particularly limited and conventionally known spices can be used. Examples of spices include ajwain, anise, onion, allspice, oregano, cardamom, curry leaf, garlic, caraway, cumin, green pepper, clove, caper, coriander, saffron, Japanese pepper, perilla, cinnamon, ginger, star anise, sage, thyme, turmeric, tarragon, chili pepper, dill, red pepper, nutmeg, parsley, basil, vanilla, paprika, jalapeño, fenugreek, fennel, black pepper, pepper, peppermint, poppy seed, white pepper, marjoram, Japanese mustard, Western mustard, mustard, myoga ginger, rosemary, bay leaf, wasabi, five-spice powder, garam masala, curry powder, shichimi togarashi, and chili powder. These spices may be used individually or in combination of two or more.

[0031] Suitable spice-containing foods include, for example, curry sauce, curry roux, curry filling, curry soup, curry seasoning, curry snacks, gapao rice, Worcestershire sauce, tom yum goong, yakisoba, and fried rice. Particularly preferred spice-containing foods are those having a curry flavor, and are more preferably one type of curry-flavored food selected from the group consisting of curry sauce, curry roux, curry filling, curry soup, curry seasoning, and curry snacks.

[0032] The amount of vinegar added to spice-containing foods is preferably 0.05 parts by mass or more and 5.0 parts by mass or less per 100 parts by mass of the spice-containing food, more preferably 0.15 parts by mass or more and 3.0 parts by mass or less, even more preferably 0.3 parts by mass or more and 2.0 parts by mass or less, and most preferably 0.5 parts by mass or more and 1.5 parts by mass or less. If the amount of vinegar added is within the above numerical range, the flavor of the spices in the spice-containing food can be further enhanced, and the depth of flavor of the spice-containing food can be further enhanced.

[0033] (Method of manufacturing spice-containing foods) The present invention relates to a method for producing a spice-containing food, which includes the step of adding the above-mentioned vinegar to the above-mentioned spice-containing food. In the method for producing a spice-containing food of the present invention, the vinegar may be added after the production of the spice-containing food, or the vinegar may be added during the production of the spice-containing food, or the spice-containing food may be produced using raw materials to which the vinegar has been added in advance.

[0034] In the method for producing spice-containing foods, the amount of vinegar added is preferably 0.05 parts by mass or more and 5.0 parts by mass or less, more preferably 0.1 parts by mass or more and 4.0 parts by mass or less, even more preferably 0.15 parts by mass or more and 3.0 parts by mass or less, even more preferably 0.3 parts by mass or more and 2.0 parts by mass or less, and most preferably 0.5 parts by mass or more and 1.5 parts by mass or less, per 100 parts by mass of the spice-containing food. If the amount of vinegar added is within the above numerical range, the flavor of the spices in the spice-containing food can be further enhanced, and the depth of flavor of the spice-containing food can be increased.

[0035] (Methods for enhancing the flavor of spices in spice-containing foods and / or the depth of flavor of spice-containing foods) The present invention provides a method for enhancing the flavor of spices in a spice-containing food and / or the depth of flavor of a spice-containing food, which includes the step of adding the above-mentioned vinegar to the above-mentioned spice-containing food. In the present invention's method for enhancing the flavor of spices in a spice-containing food, the vinegar may be added after the spice-containing food is manufactured, or during the manufacture of the spice-containing food, or the spice-containing food may be manufactured using raw materials to which the vinegar has been added in advance.

[0036] In the method for enhancing the flavor of spices in spice-containing foods and the depth of flavor of spice-containing foods according to the present invention, the amount of vinegar added is preferably 0.05 parts by mass or more and 5.0 parts by mass or less, more preferably 0.1 parts by mass or more and 4.0 parts by mass or less, even more preferably 0.15 parts by mass or more and 3.0 parts by mass or less, even more preferably 0.3 parts by mass or more and 2.0 parts by mass or less, and most preferably 0.5 parts by mass or more and 1.5 parts by mass or less, per 100 parts by mass of spice-containing foods. If the amount of vinegar added is within the above numerical range, the flavor of spices in spice-containing foods can be further enhanced, and the depth of flavor of spice-containing foods can be enhanced. [Examples]

[0037] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to the contents of the following examples.

[0038] <Test Example 1> [Examples 1-14, Comparative Examples 1-3] In vinegars with an acetic acid content of 1 to 10% by mass, the content of the first aroma component (isoamyl alcohol, phenethyl alcohol) and the second aroma component (diacetyl, isovaleric acid) was adjusted to the proportions shown in Tables 1 and 2.

[0039] <Evaluation of vinegar> (Measurement of the content of aromatic components) The content of aroma components in the vinegar obtained above was measured by the following method. Specifically, it was measured using the solid-phase microextraction-gas chromatography-mass spectrometry method detailed above, and the content of isoamyl alcohol was quantified by the ratio of the peak area of ​​isoamyl alcohol to the peak area of ​​n-amyl alcohol (added as an internal standard) in the obtained gas chromatogram. Furthermore, the content of phenethyl alcohol, diacetyl, and isovaleric acid was quantified in the same way as for isoamyl alcohol. The ratio of peak area to content was calculated from the peak area in the obtained gas chromatogram, obtained by similarly measuring standard samples to which known amounts of isoamyl alcohol, phenethyl alcohol, diacetyl, isovaleric acid, and n-amyl alcohol were added. The calculation results are shown in Tables 1 and 2.

[0040] (Measurement of pH) The pH of the vinegar obtained as described above was measured using a pH meter (Horiba F-72 desktop pH meter) at 1 atmosphere and a temperature of 20°C. The measurement results are shown in Tables 1 and 2.

[0041] (Sensory evaluation) 100g of curry sauce made using commercially available curry roux was mixed with the vinegar obtained above to a concentration of 1.0% by mass. For each curry sauce with added vinegar, the effect of enhancing the flavor of spices and the effect of enhancing the depth of flavor of spice-containing foods were evaluated. This evaluation was conducted by a trained panel of four people, using the curry sauce without added vinegar as a control, according to the following criteria. The evaluation results are shown in Tables 1 and 2. In the evaluation criteria below, a higher number indicates a better result. For the effect of enhancing the flavor of spices, a score of "3" or higher is practically preferable, and for the effect of enhancing the depth of flavor of spice-containing foods, a score of "2" or higher is practically preferable. (Evaluation criteria for the flavor-enhancing effect of spices) 5: The spice flavor was significantly stronger and more pronounced than in the control product. 4: The spice flavor was more strongly enhanced compared to the control product. 3: The spice flavor was enhanced compared to the control product. 2: The spice flavor was slightly enhanced compared to the control product, but not sufficiently. 1: The spice flavor was equivalent to that of the control product, or the spice flavor was less pronounced than that of the control product. (Evaluation criteria for the flavor-enhancing effect of spice-containing foods) 4. The depth of flavor in spice-containing foods was significantly enhanced compared to the control product. 3. The depth of flavor in spice-containing foods was enhanced compared to the control product. 2: The depth of flavor in spice-containing foods was slightly enhanced compared to the control product. 1: The depth of flavor was equivalent to that of the control product.

[0042] Based on the sensory evaluation described above, the following results were obtained. In the vinegars of Examples 4-7 and 10, when the pH and the ratio of the total content of the first aroma component to the total content of the second aroma component met a specific numerical range, the spice flavor was significantly enhanced compared to the control product, and the depth of flavor of the spice-containing food was significantly enhanced. In the vinegar of Example 13, the pH and the ratio of the total content of the first aroma component to the total content of the second aroma component met a specific numerical range, resulting in a stronger enhancement of the spice flavor and a significantly deeper taste of the spice-containing food compared to the control product. In the vinegars of Examples 2, 8, and 9, the pH and the ratio of the total content of the first aroma component to the total content of the second aroma component all met specific numerical ranges, resulting in a stronger spice flavor and enhanced depth of taste in spice-containing foods compared to the control product. In the vinegars of Examples 1, 3, and 14, the pH and the ratio of the total content of the first aroma component to the total content of the second aroma component met specific numerical ranges, resulting in enhanced spice flavor and increased depth of flavor in spice-containing foods compared to the control product. In the vinegars of Examples 11 and 12, the pH and the ratio of the total content of the first aroma component to the total content of the second aroma component met a specific numerical range, resulting in enhanced spice flavor and a slight increase in the depth of flavor of the spice-containing food compared to the control product. On the other hand, the vinegar in Comparative Example 1 did not contain either the first or second aroma component, so although the spice flavor was slightly enhanced compared to the control product, it was not sufficient, and the depth of flavor was equivalent to that of the control product. In Comparative Example 2, the vinegar contained the second aroma component but lacked the first aroma component. As a result, it had the same spice flavor and depth of taste as the control product. In Comparative Example 3, the vinegar did not meet a specific numerical range because the ratio of the total content of the first aroma component to the total content of the second aroma component did not meet the required numerical range. As a result, while the depth of flavor of the spice-containing food was enhanced compared to the control product, the spice flavor was only slightly enhanced compared to the control product and was not sufficient. In Comparative Example 4, the vinegar contained the first aroma component but lacked the second aroma component. As a result, the spice flavor was more strongly enhanced than in the control product, but the depth of flavor was comparable to that of the control product.

[0043] [Table 1]

[0044] [Table 2]

[0045] <Test Example 2> [Examples 15-17] 100g of curry sauce prepared using commercially available curry roux was mixed with the vinegar obtained in Example 4 at concentrations of 0.3% by mass, 0.5% by mass, and 2.0% by mass, respectively. For each curry sauce with added vinegar, the effect of enhancing the flavor of spices and the effect of enhancing the depth of flavor of spice-containing foods were evaluated using the same method as in Test Example 1. The evaluation results are shown in Table 3.

[0046] [Table 3]

[0047] <Test Example 3> [Examples 18-73, Comparative Examples 5-20] 100g of curry sauce prepared using commercially available curry powder, wheat flour, salad oil, salt, bouillon, etc., was to which the vinegars from Examples 1-14 and Comparative Examples 1-4 were added in amounts of 0.3% by mass, 0.5% by mass, 1.0% by mass, and 2.0% by mass, respectively. For each curry sauce to which vinegar was added, the effect of enhancing the flavor of spices and the effect of enhancing the depth of flavor of spice-containing foods were evaluated by sensory evaluation in the same manner as in Test Example 1. The evaluation results are shown in Tables 4-11.

[0048] [Table 4]

[0049] [Table 5]

[0050] [Table 6]

[0051] [Table 7]

[0052] [Table 8]

[0053] [Table 9]

[0054] [Table 10]

[0055] [Table 11]

[0056] <Test Example 4> [Example 74] 100g of commercially available gapao (stir-fried chicken with basil) was mixed with the vinegar obtained in Example 4 to a concentration of 1.0% by mass. The gapao with added vinegar was subjected to sensory evaluation in the same manner as in Test Example 1 to assess the flavor-enhancing effect of the spices and the depth of flavor enhancement of spice-containing foods. Gapao without added vinegar was used as a control. The evaluation results are shown in Table 12.

[0057] [Example 75] 100g of commercially available Worcestershire sauce was mixed with the vinegar obtained in Example 4 to a concentration of 1.0% by mass. The effect of enhancing the flavor of spices and deepening the taste of spice-containing foods was evaluated using the same method as in Test Example 1. Worcestershire sauce without added vinegar was used as a control. The evaluation results are shown in Table 12.

[0058] [Table 12]

Claims

1. A vinegar intended to be added to foods containing spices, The pH at 20°C is 2.0 or higher and less than 4.

0. At least one first aroma component selected from isoamyl alcohol and phenethyl alcohol, It comprises at least one second aroma component selected from diacetyl and isovaleric acid, When the total content of the first aroma component is A ppm and the total content of the second aroma component is B ppm, The following formula (1): (1) 2.0<A / B A feature that satisfies the following conditions: Vinegar.

2. When the acidity of the vinegar in the above vinegar is expressed as C by mass%, The following formula (2): (2) 5.0<(A+B) / C A feature that satisfies the following conditions: The vinegar according to claim 1.

3. The aforementioned acetic acid equivalent acidity is characterized by being 0.5% by mass or more and 11% by mass or less. The vinegar according to claim 2.

4. The total content of the first aroma component is 10 ppm or more. The vinegar according to any one of claims 1 to 3.

5. The formula (1) above is characterized in that A / B is 30 or less. The vinegar according to any one of claims 1 to 4.

6. When the acidity of the vinegar in the above vinegar is expressed as C by mass%, The following formula (3): (3) (A+B) / C<100 A feature that satisfies the following conditions: The vinegar according to any one of claims 1 to 5.

7. The aforementioned spice-containing food is characterized by having a curry flavor. The vinegar according to any one of claims 1 to 6.

8. The spice-containing food is characterized by being one type of curry-flavored food selected from the group consisting of curry sauce, curry roux, curry filling, curry soup, curry seasoning, and curry snacks. The vinegar according to claim 7.

9. A vinegar characterized by containing the vinegar described in any one of claims 1 to 8. Foods containing spices.

10. A method for enhancing the flavor of spices in a spice-containing food and / or the depth of flavor of a spice-containing food, The process includes adding vinegar to a food product containing spices. The aforementioned vinegar has a pH of 2.0 or higher and less than 4.0 at 20°C. At least one first aroma component selected from isoamyl alcohol and phenethyl alcohol, It comprises at least one second aroma component selected from diacetyl and isovaleric acid, When the total content of the first aroma component is A ppm and the total content of the second aroma component is B ppm, The following formula (1): (1) 2.0<A / B A feature that satisfies the following conditions: A method for enhancing the flavor of spices in spice-containing foods and the depth of taste of spice-containing foods.

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