Vinegar-containing beverage and its manufacturing method

Abstract

To provide a vinegar-containing beverage whose cereal odor and acetic acid odor are masked in a beverage containing a vinegar, and a method for manufacturing the vinegar-containing beverage.SOLUTION: A vinegar-containing beverage and a method for manufacturing the vinegar-containing beverage are provided. The method includes adding phenylethyl alcohol, citronellol and geranyl acetate when preparing a beverage containing a vinegar.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a vinegar-containing beverage and a method for producing the same. [Background technology]

[0002] Among vinegars, black vinegar has a less irritating odor and is easy to swallow compared to ordinary grain vinegar or apple vinegar. It also contains a lot of nutrients, especially natural amino acids, and is effective in improving lifestyle-related diseases such as reducing high blood pressure. For this reason, black vinegar drinks containing black vinegar have been sold on the market in recent years.

[0003] However, black vinegar has its own unique taste, such as a grain smell and sourness, and methods have been proposed to mask these unique flavors.

[0004] For example, as a method for masking the vinegar taste and pungent odor of black vinegar, Patent Document 1 discloses a method for reducing the sour taste and pungent odor by using a high-intensity sweetener such as sucralose. Patent Document 2 discloses a method of blending trehalose with black vinegar as a way to mask the distinctive taste of black vinegar, specifically the strange and unpleasant tastes that come from its bitterness, astringency, and harshness. Patent Document 3 discloses a method of blending barley black vinegar with tea, particularly jasmine tea, as a way to improve the uneven aroma, sourness, and smoothness of black vinegar. Patent Document 4 discloses that by adding calcium to a black vinegar drink, the "heavy umami" taste that clings to the palate after drinking black vinegar can be effectively reduced, making the black vinegar drink easier to drink. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2002-335924 A [Patent Document 2] JP 2005-269951 A [Patent Document 3] JP 2007-143470 A [Patent Document 4] JP 2011-055793 A Summary of the Invention [Problem to be solved by the invention]

[0006] As mentioned above, the previously proposed methods for improving the flavor of black vinegar beverages involved masking the flavor peculiar to black vinegar by adding ingredients with relatively strong flavors or high calories, such as sweeteners such as sucralose, or trehalose, tea, calcium, etc., which resulted in problems such as compromising the deliciousness of black vinegar or increasing the calories of the black vinegar beverage itself, making it counter to health-conscious tastes. An object of the present invention is to provide a vinegar-containing beverage in which the grain odor and acetic acid odor are masked, and a method for producing the same. [Means for solving the problem]

[0007] The present inventors conducted extensive research into these problems and have now completed the present invention. That is, the present invention has the following aspects. (1) A vinegar-containing beverage characterized by comprising phenylethyl alcohol, citronellol and geranyl acetate. (2) A method for producing a vinegar-containing beverage, characterized by blending phenylethyl alcohol, citronellol and geranyl acetate. Effect of the Invention

[0008] The vinegar-containing beverage of the present invention exhibits the effect of masking the grain odor and acetic acid odor caused by vinegar. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, an embodiment of the present invention will be described.

[0010] The vinegar-containing beverage according to the present invention is a beverage containing vinegar, which is to be ingested as is or after dilution or dissolution.

[0011] The vinegar contained in the vinegar-containing beverage of the present invention can be any vinegar that is generally used as vinegar. Vinegar can be brewed vinegar, rice vinegar, rice black vinegar, brown rice vinegar, moromi vinegar, barley black vinegar, brown sugar black vinegar, other grain vinegars, apple vinegar, plum vinegar, grape vinegar, prune vinegar, and other fruit vinegars. The vinegar-containing beverage of the present invention can be used with one or a combination of two or more vinegars.

[0012] In particular, when one or more kinds selected from rice black vinegar, barley black vinegar, brown sugar black vinegar, plum vinegar, apple vinegar, grape vinegar, prune vinegar, and other fruit vinegars are used, and in particular when rice black vinegar or apple vinegar is used, the effect of masking the grain odor and acetic acid odor due to phenylethyl alcohol, citronellol, and geranyl acetate is fully exerted, which is preferable.

[0013] The phenylethyl alcohol, citronellol and geranyl acetate used in the present invention are flavor components, and may be used as single flavors or as a mixed flavor.

[0014] The blending ratio of phenylethyl alcohol, citronellol and geranyl acetate is preferably phenylethyl alcohol:citronellol:geranyl acetate=1:0.0000001-0.0001:0.0000001-0.0001. If the blending amount of citronellol or geranyl acetate per 1 part by mass of phenylethyl alcohol is less than 0.0000001, the odor of acetic acid may be strong and undesirable. If the blending amount of citronellol or geranyl acetate per 1 part by mass of phenylethyl alcohol is more than 0.0001, the palatability may be reduced and undesirable.

[0015] The blending ratio of phenylethyl alcohol, citronellol and geranyl acetate is preferably 0.00000001 to 0.0022 parts by mass per 1 part by mass of vinegar, in terms of the total of the three components. If the blending ratio is less than 0.00000001 parts by mass, the acetic acid odor may be too strong and undesirable. If the blending ratio is more than 0.0022 parts by mass, the palatability may decrease and this may be undesirable.

[0016] The vinegar-containing beverage of the present invention preferably contains fruit juice or a concentrate thereof. By adding fruit juice or a concentrate thereof, a beverage having a good flavor and easy to drink can be obtained. Examples of such fruit juice include, but are not limited to, apple juice, citrus juice, grape juice, plum juice, prune juice, berry juice, etc.

[0017] Vitamins can be added to the vinegar-containing beverage of the present invention. Such vitamins are not particularly limited as long as they can be added to beverages. Examples include one or more vitamin Cs selected from ascorbic acid or its derivatives and their salts, one or more vitamin B1s selected from thiamine or its derivatives and their salts, one or more vitamin B2s selected from riboflavin or its derivatives and their salts, and one or more vitamin B6s selected from niacin, pantothenic acid, pyridoxine or its derivatives and their salts.

[0018] The vinegar-containing beverage of the present invention may contain amino acids, peptides, and proteins. Such amino acids, peptides, and proteins are not particularly limited as long as they can be used in the fields of health food, food, pharmaceuticals, and quasi-drugs. Examples of amino acids include alanine, valine, leucine, isoleucine, glutamine, aspartic acid, glutamic acid, proline, cysteine, lysine, threonine, asparagine, phenylalanine, serine, methionine, glycine, tyrosine, histidine, tryptophan, cystine, and theanine. Examples of peptides and proteins include collagen and its hydrolysates, and elastin and its hydrolysates.

[0019] The vinegar-containing beverage of the present invention may contain a sweetener. Such sweeteners are not particularly limited as long as they are sweeteners that can be used in the field of beverages, and include sugars such as white sugar, granulated sugar, wasanbon, brown sugar, and soft brown sugar, honey, maple syrup, molasses, starch syrup, glucose, fructose, maltose, glucose-fructose liquid sugar, reduced maltose starch syrup, powdered syrup, reduced starch syrup, erythritol, maltose, trehalose, maltitol, palatinose, xylitol, sorbitol, licorice extract, stevia extract and / or its purified product, Monk fruit extract, thaumatin, monellin, miraculin, aspartame, acesulfame potassium, sucralose, saccharin and / or its salt, dulcin, and neotame. These sweeteners may be used alone or in combination of two or more.

[0020] In the present invention, it is preferable to add one or two selected from honey and brown sugar. By adding honey or brown sugar, it is possible to add body to the taste of the vinegar-containing beverage.

[0021] The vinegar-containing beverage of the present invention can be used as a jelly-like beverage by adding a thickener. Such a thickener is not particularly limited as long as it can be used in the fields of health foods, foods, medicines and quasi-drugs. Examples of such a thickener include agar, locust bean gum, guar gum, carrageenan, xanthan gum, tamarind seed polysaccharides, native gellan gum, deacylated gellan gum, unmodified starch, modified starch, pectin, tara gum, etc.

[0022] The vinegar-containing beverage of the present invention can be powdered by adding an excipient and drying the powder, and then dissolved at the time of ingestion. The beverage may also be a carbonated beverage.

[0023] The vinegar-containing beverage of the present invention can contain ingredients that can be used in ordinary beverages, such as vitamins other than those mentioned above, organic acids, inorganic acids, herbal medicines, coloring agents, flavorings, preservatives, thickeners, oligosaccharides, polysaccharides, etc., as well as chitosan compounds, nutritional fortification ingredients, and tonic ingredients, which can be selected and blended as appropriate, and can be produced by conventional methods for producing beverages.

[0024] The production method of the present invention is a production method in which phenylethyl alcohol, citronellol and geranyl acetate are added to a vinegar-containing beverage. EXAMPLES

[0025] The present invention will be specifically described below with reference to examples, but the scope of the present invention is not limited to these examples.

[0026] First, we investigated the masking effect of vinegar on aroma components. We prepared vinegar-containing beverages shown in Table 1 and calculated the masking score. The sensory evaluation was conducted by eight sensory evaluators, and the results were rated on an absolute scale, with 5 indicating that the vinegar taste was completely masked and 1 indicating that the vinegar taste was not masked at all.

[0027] [Table 1]

[0028] As shown in Table 1, the beverage of the present invention containing phenylethyl alcohol, citronellol and geranyl acetate had an excellent masking score.

[0029] The vinegar-containing beverages shown in Table 2 were prepared and evaluated for their effect of reducing the grain odor and acetic acid odor, and for their palatability. The beverages were drank in the same manner as they would normally be consumed by eight beverage sensory evaluators, and were absolutely rated according to the following criteria. Reduction of grain odor (5-point scale: 0 (strong grain odor) to 5 (weak grain odor)) Reduction of acetic acid odor (5-point scale: 0 (strong acetic acid odor) to 5 (weak acetic acid odor)) Palatability (5-point scale: 0 (low preference) to 5 (high preference))

[0030] [Table 2]

[0031] As shown in Table 2, the vinegar-containing beverage of the present invention containing phenylethyl alcohol, citronellol and geranyl acetate had reduced grain odor and acetic acid odor and was highly palatable.

Claims

1. A black vinegar-containing beverage characterized by comprising phenylethyl alcohol, citronellol and geranyl acetate.

2. A method for producing a black vinegar-containing beverage, characterized by blending phenylethyl alcohol, citronellol and geranyl acetate.

3. A black vinegar-containing beverage as described in claim 1, wherein the blending ratio of phenylethyl alcohol, citronellol and geranyl acetate, by weight, is phenylethyl alcohol:citronellol:geranyl acetate = 1:0.000000001 to 0.00001:0.000000001 to 0.00001.

4. A black vinegar-containing beverage as described in claim 1 or claim 3, wherein the combined amount of phenylethyl alcohol, citronellol and geranyl acetate is 0.000000001 to 0.0022 parts by mass per 1 part by mass of vinegar.

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