Acid irritation suppressant

Abstract

To provide an acid irritation-reducing agent capable of reducing throat irritation upon the ingestion of an acetic acid-containing food or beverage.SOLUTION: The present invention provides an acid irritation-reducing agent that comprises cardamonin as an active ingredient.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an acid irritation suppressant that relieves throat irritation caused by acetic acid. [Background technology]

[0002] Acetic acid is used in foods and beverages as a seasoning ingredient and for its bacteriostatic effect, etc. In recent years, along with the increasing health consciousness, there has been an increasing awareness of actively consuming various foods, beverages, and supplements made from vinegar, in anticipation of the beneficial health effects of acetic acid, such as reducing visceral fat, lowering blood pressure, suppressing postprandial blood glucose levels, and relieving fatigue.

[0003] However, because foods and beverages containing acetic acid have a sharp sour taste and pungent odor (acetic acid odor) that are characteristic of acetic acid, people may avoid consuming it, even though acetic acid is a useful ingredient that can provide health benefits and bacteriostatic effects.

[0004] Therefore, methods have been proposed for reducing the sharp sourness and pungent odor characteristic of acetic acid in foods and beverages containing acetic acid. For example, Patent Document 1 describes that adding camphor and / or eugenol to foods and beverages containing acetic acid at a fixed ratio relative to the acetic acid reduces the acetic acid odor and produces foods and beverages with excellent flavor. Patent Document 2 reports that adding β-glucan at a fixed ratio relative to the acetic acid produces a vinegar drink in which the sourness and pungent odor of acetic acid are suppressed. Patent Document 3 reports that adding 3-hydroxy-4,5-dimethyl-2(5H)-furanone together with an edible organic acid suppresses the sharp sourness and produces an acid-containing seasoning with a mellow sourness. Patent Document 4 proposes an acetic acid-containing food and beverage in which both the sourness and sour odor are suppressed by adding (A) an unsaturated alcohol having 8 carbon atoms and (B) at least one aroma component selected from monoterpenes or sesquiterpenes. However, conventional methods have had problems such as not being satisfactory in reducing sourness and pungent odors, and the aroma of the added substance itself being transferred to the food or beverage, disrupting the balance of the original taste and flavor of the food or beverage and reducing its palatability. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-217655 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-245539 [Patent Document 3] Japanese Patent Application Laid-Open No. 2001-69940 [Patent Document 4] Japanese Patent Application Publication No. 2019-129806 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide an acid irritation suppressant that can suppress throat irritation caused when ingesting food or drink containing acetic acid. [Means for solving the problem]

[0007] As a result of intensive research conducted by the inventors to solve the above problems, they discovered that cardamonin has the effect of suppressing throat irritation caused by ingesting foods and beverages containing acetic acid, as well as the effect of suppressing sourness, stuffy odor, and acidic odor, and thus completed the present invention.

[0008] That is, the present invention includes the following inventions. (1) An acid irritation inhibitor containing cardamonin as an active ingredient. (2) The acid irritation inhibitor according to (1), which is for use in foods and beverages containing acetic acid. (3) An acid irritation suppressant according to (1) or (2), wherein the acid irritation is throat irritation caused by acetic acid. (4) A method for producing an acetic acid-containing food or drink with reduced acid irritation, which comprises adding cardamonin to an acetic acid-containing food or drink. (5) The manufacturing method described in (4), wherein the acid irritation is throat irritation caused by acetic acid. (6) The amount of cardamonin added is 1 × 10 -10 The method according to (4) or (5), wherein the concentration is from 1 ppm to 100 ppm. (7) A method for suppressing the acidic irritation of acetic acid-containing foods and beverages, comprising adding cardamonin to acetic acid-containing foods and beverages. (8) The method according to (7), wherein the acid irritation is throat irritation caused by acetic acid. (9) The amount of cardamonin added is 1 × 10 -10 The method according to (7) or (8), wherein the concentration is not less than 100 ppm and not more than 100 ppm. (10) An acetic acid-containing food or beverage containing acetic acid and cardamonin. (11) A solution containing acetic acid at 0.1 w / v% or more and cardamonin at 1 x 10 -10 Foods and beverages containing acetic acid that contain more than ppm but less than 100 ppm. (12) The ratio of the acetic acid content (w / v%) to the cardamonin content (ppm) (acetic acid content (w / v%) / cardamonin content (ppm)) is 0.01 to 1 × 109 The acetic acid-containing food or drink according to (10) or (11), (13) An acetic acid-containing food or drink containing the acid stimulation inhibitor according to any one of (1) to (3). (14) The acid irritation inhibitor according to any one of (1) to (3) is added in an amount of 1 × 10 -10 Foods and beverages containing acetic acid containing ~99.99% by mass. (15) The cardamonin content in acetic acid-containing foods and beverages is 1×10 -10 An acetic acid-containing food or drink containing the acid stimulation inhibitor according to (13) or (14), wherein the acid stimulation inhibitor is at least 100 ppm and not more than 100 ppm. (16) The ratio of the acetic acid content (w / v%) to the cardamonin content (ppm) (acetic acid content (w / v%) / cardamonin content (ppm)) is 0.01 to 1 × 10 9 An acetic acid-containing food or drink containing the acid irritation inhibitor according to any one of (13) to (15), (17) The acid irritation inhibitor according to any one of (1) to (3), wherein the content of cardamonin in the acid irritation inhibitor is 0.00001 to 99.9% by weight. [Effects of the Invention]

[0009] According to the present invention, an acid irritation suppressant is provided that can suppress throat irritation, sour taste, and stuffy smell that occur when ingesting foods and beverages containing acetic acid. Therefore, foods and beverages containing acetic acid, such as vinegar drinks, formulated with the acid irritation suppressant of the present invention suppress the sour taste, stuffy smell, and acidic smell that are characteristic of acetic acid, which people tend to avoid, and allow people to ingest acetic acid that is beneficial to their health. DETAILED DESCRIPTION OF THE INVENTION

[0010] 1. Acid irritation inhibitor The acid stimulation inhibitor of the present invention contains cardamonin as an active ingredient.

[0011] Cardamonin (systematic name: (E)-2',4'-dihydroxy-6'-methoxychalcone, (2E)-1-(2,4-dihydroxy-6-methoxyphenyl)-3-phenylprop-2-en-1-one, English name: Cardamonin) used in the acid irritation inhibitor of the present invention is a type of chalconoid and has the molecular formula C 16 H 14 It has a molecular weight of 270.284 and its CAS registration number is 19309-14-9.

[0012] The cardamonin can be any orally ingestible plant material or an extract thereof, and may be a synthetic product, a cardamonin-containing plant material, or an extract thereof. Examples of plant materials containing cardamonin include cardamom, turmeric, shell ginger tea, and Hainan ginger. These may be used alone or in combination. A cardamonin extract can be prepared by adding the cardamonin-containing plant material to a solvent, allowing it to stand, and then filtering. Alternatively, the cardamonin-containing plant material can be added to a solvent and heated to a specific temperature, allowing it to stand, or maintaining it at a constant temperature while stirring. Examples of solvents used for extraction include water, ethanol, and a water-ethanol mixture, with water being preferred. The amount of solvent used is not particularly limited, and may be at least 10 times, preferably at least 20 times, the dry weight of the cardamonin-containing plant material. However, for convenience of post-extraction concentration and isolation procedures, a 100-fold or less amount is preferred. The cardamonin extract can be used as it is as the acid irritation inhibitor of the present invention, but if necessary, it may be subjected to concentration treatment, drying treatment such as hot air drying, steam drying, freeze drying, spray drying, separation and purification treatment, decolorization treatment, etc., and then made into a concentrate or dried product, etc., which can be used as the acid irritation inhibitor of the present invention.

[0013] The acid irritation inhibitor of the present invention is suitable for suppressing throat irritation, sourness, and stuffy odor caused by ingesting acetic acid-containing foods and beverages. In the present invention, "throat irritation" refers to the sore throat and discomfort caused by acetic acid that occurs when or after swallowing acetic acid-containing foods and beverages, specifically, a tingling or prickling sensation. Furthermore, suppressing throat irritation refers to partially or completely preventing throat irritation from being perceived. In the present invention, "sourness" refers to one of the five basic tastes (sour, sweet, salty, bitter, and umami), a distinctive sour taste perceived by sour substances contained in foods and beverages, such as acetic acid, citric acid, malic acid, lactic acid, and tartaric acid, when they stimulate sour taste receptors in taste bud cells on the tongue. In the present invention, "stuffy odor" refers to the odor resembling cheese or sweaty socks, which is derived from acetoin produced during the acetic acid fermentation process and diacetyl produced by the autoxidation of acetoin, and is also referred to as "stuffy aroma."

[0014] The content of cardamonin in the acid irritation inhibitor of the present invention is in the range of 0.00001 to 99.9% by weight, and may be changed appropriately depending on the dosage form.

[0015] The acid irritation inhibitor of the present invention may be in either liquid or solid form. Examples of solid forms include powder, granules, blocks, capsules, etc. When the acid irritation inhibitor of the present invention is in liquid form, examples of the base include water, alcohol (e.g., ethanol), liquid sugar, fats and oils, glycerin, propylene glycol, etc. When the acid irritation inhibitor of the present invention is in solid form, examples of the base include starch, dextrin, cyclodextrin, various sugars such as sucrose and glucose, proteins, peptides, salt, fats and oils, silicon dioxide, and mixtures thereof, as well as yeast cells and various powder extracts.

[0016] The acid irritation suppressant of the present invention may contain, in addition to cardamonin, additives acceptable from the standpoint of food hygiene, as long as they do not interfere with the suppression of throat irritation, sourness, or stuffy odor. Examples of such additives include proteins, peptides, amino acids, vitamins, minerals (calcium, potassium, sodium, etc.), lipids (vegetable oil, fish oil, animal fat, etc.), sweeteners (glucose, sucrose, fructose, isomerized liquid sugar, aspartame, stevia, etc.), acidulants (citric acid, malic acid, tartaric acid, etc.), excipients (dextrin, starch, etc.), flavors (esters, alcohols, aldehydes, ketones, acetals, phenols, ethers, lactones, furans, hydrocarbons, nitrogen-containing compounds, sulfur-containing compounds, etc.), binders, diluents, colorants, buffers, thickeners, gelling agents, stabilizers, preservatives, emulsifiers, dispersants, suspending agents, antiseptics, etc.

[0017] 2.Food and beverages containing acetic acid By adding the acid stimulation inhibitor of the present invention to an acetic acid-containing food or drink, it is possible to alleviate throat irritation when the food or drink is ingested, and also to suppress sourness, stuffy odor, and acidic odor, so that the inherent taste and flavor of the food or drink can be improved, modified, or enhanced to a desired taste and flavor, or the taste and flavor can be enhanced to a desired level. The acid stimulation inhibitor of the present invention can be added to an acetic acid-containing food or drink as part of the raw materials when the food or drink is produced, or can be added when the food or drink is consumed.

[0018] In the present invention, acetic acid refers to a compound consisting of an acetic acid molecule (CH3COOH) and an acetate ion (CH3COO -) and the content of acetic acid refers to the total concentration of these. The lower limit of the content of acetic acid in the acetic acid-containing food or drink of the present invention is preferably 0.1 w / v%, more preferably 0.2 w / v%, and even more preferably 0.5 w / v%, in view of the increased need for the acid stimulus inhibitor of the present invention. The upper limit of the content, depending on the type of acetic acid-containing food or drink, is preferably 15 w / v%, more preferably 10 w / v%, even more preferably 7 w / v%, and even more preferably 5 w / v%. The origin of acetic acid in the acetic acid-containing food or drink of the present invention is not particularly limited as long as it is a source suitable for food or drink. For example, it can be derived from a food additive (the acetic acid in the acetic acid-containing food or drink of the present invention is acetic acid contained in a food additive) or from a seasoning, food ingredient, etc. to be blended into the food or drink (the acetic acid in the acetic acid-containing food or drink of the present invention is acetic acid contained in a seasoning, food ingredient, etc.).

[0019] The acetic acid-containing food and drink to which the acid stimulation inhibitor of the present invention is added is not particularly limited as long as it is vinegar or a food and drink produced using vinegar as a raw material.

[0020] Vinegars include brewed vinegars produced primarily from grains such as rice or barley, or fruit juice, and synthetic vinegars produced by adding seasonings such as sugar to a diluted solution of glacial acetic acid or acetic acid, or by adding brewed vinegar to a diluted solution. Both types can be used in the present invention. Examples of brewed vinegars include grain vinegars (rice vinegar, brown rice vinegar, black vinegar, lees vinegar, malt vinegar, barley vinegar, soybean vinegar, etc.), fruit vinegars (apple vinegar, grape vinegar, white grape vinegar, citrus vinegars (lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, etc.), mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, blackcurrant vinegar, raspberry vinegar, wine vinegar, balsamic vinegar, etc.), spirit vinegars produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, and sherry vinegar. Synthetic vinegars include glacial acetic acid or acetic acid diluted with water. These vinegars may be used alone or in combination.

[0021] Examples of foods and drinks produced using vinegar as a raw material include vinegar drinks (grain vinegar drinks, fruit vinegar drinks, vinegar drinks containing fruit juice, etc.), seasoning vinegar (ponzu, ponzu soy sauce, sweet vinegar, seasoning vinegar for vinegared dishes, seasoning vinegar for sushi rice, seasoning liquid for pickling (for example, pickles, etc.)), mayonnaise, dressings (non-oil dressing, separated dressing, emulsified dressing, etc.), sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), sauces (Worcestershire sauce, kebab sauce, etc.), and soy sauces (Worcestershire sauce, kebab sauce, etc.). Examples of vinegar-based foods include: vinegar, oyster sauce, etc.), soups (noodle soup, hot pot soup, etc.), seasonings for various dishes (seasonings for rice, Chinese seasonings, seasonings for simmered dishes, seasonings for natto, etc.), fermented foods and drinks (pickles, kimchi, yogurt, lactic acid bacteria drinks, fermented milk drinks, etc.), prepared foods containing vinegar (sushi, vinegared dishes, salads, sweet and sour pork, pickles, etc.), sweets (jelly, pudding, bavarois, mousse, etc.), frozen desserts (ice cream, sorbet, smoothies, etc.), etc.

[0022] Among the above, vinegar drinks are preferred because they allow for easy and efficient intake of acetic acid, and fruit juice-containing vinegar drinks are more preferred because of their improved palatability. The fruit juice used herein refers to the juice or liquid portion of fruit obtained by, for example, squeezing or extracting fruit, and may also be puree or grated fruit. Examples of fruit juices used in the fruit juice-containing vinegar drink of the present invention include those derived from apple, peach, grape, acerola, blueberry, raspberry, pear, lemon, yuzu, sudachi, lime, mandarin orange, grapefruit, hassaku, calamansi, strawberry, pomegranate, banana, melon, watermelon, plum, kiwi, pineapple, black currant, apricot, guava, plum, mango, papaya, and lychee. One or more of these fruit juices can be used. The fruit juices can also be used after processing such as freezing, concentration, and reconstitution.

[0023] The acetic acid-containing foods and beverages of the present invention include not only the general foods and beverages described above, but also foods that can be consumed for the purpose of maintaining or improving health other than pharmaceuticals, such as health foods, functional foods, foods with health claims, and foods for special dietary uses. Health foods include foods sold under names such as dietary supplements, dietary supplements, and supplements. Health claims are defined by the Food Sanitation Act and the Health Promotion Act and include foods for specified health uses and foods with nutrient claims, which can display specific health benefits, nutritional functions, and disease risk reduction, as well as foods with functional claims, which can display scientifically based functionality reported to the Commissioner of the Consumer Affairs Agency. Special dietary foods also include foods for patients, the elderly, infants, and pregnant women, which are labeled as suitable for specific individuals or patients with specific diseases. The specific health benefits and nutritional functions of foods and beverages can be displayed on product containers, packaging, instructions, package inserts, and other labels, as well as product flyers, pamphlets, and product advertisements in newspapers and magazines.

[0024] The form of the food or drink may be any form suitable for consumption, such as a solid, liquid, granule, powder, capsule, cream, or paste. In particular, in the case of the above-mentioned health foods, etc., preferred forms include a liquid (including syrup, milk, and suspension), tablet, pill, capsule, powder, granule, fine granule, and lozenge.

[0025] These acetic acid-containing foods and beverages can be produced by conventional methods except for the addition of the acid irritation inhibitor of the present invention. For example, a fruit juice-containing vinegar drink can be produced by adding fruit juice or honey to vinegar together with the acid irritation inhibitor of the present invention and diluting appropriately. Ponzu soy sauce can be produced by adding soy sauce, sugar, salt, citrus juice, spices, etc. to vinegar together with the acid irritation inhibitor of the present invention. Sushi vinegar can be produced by adding appropriate amounts of seasonings such as sugar, salt, mirin, etc. to vinegar together with the acid irritation inhibitor of the present invention.

[0026] The content of cardamonin in the acetic acid-containing food or drink of the present invention is not particularly limited as long as the acid irritation inhibitor of the present invention can exert the effect of inhibiting acid irritation. -10 ppm or more, preferably 1.0 × 10 -8 ppm or more, preferably 1.0×10 -6 ppm or more, and even more preferably 1.0×10 -4 The content of the acid irritation inhibitor of the present invention in the acetic acid-containing food or drink can be appropriately adjusted depending on the content of cardamonin in the acid irritation inhibitor and the inhibitory effect of acid irritation. -10 ~99.99% by mass, preferably 1 × 10 -5 The content can be set to 99.99% by mass, 0.01 to 99.99% by mass, more preferably 0.01 to 50.00% by mass, even more preferably 0.01 to 10.00% by mass, and particularly preferably 0.05 to 10.00% by mass.

[0027] In the acetic acid-containing food or drink of the present invention, the ratio of the acetic acid content (w / v%) to the cardamonin content (ppm) (acetic acid content (w / v%) / cardamonin content (ppm)) is 0.01 to 1.0 × 10 9 , preferably 0.01 to 1.0 × 10 7 , more preferably 0.01 to 1.0 × 10 6 is.

[0028] The concentration of cardamonin in the acetic acid-containing food or drink of the present invention can be calculated from the amount of cardamonin blended and the volume of the acetic acid-containing food or drink when the blending amount is known (for example, when the acetic acid-containing food or drink is obtained by mixing purified cardamonin), and when the blending amount of cardamonin is unknown, it can be calculated according to or in accordance with the method described in the Reference Examples below. Note that "ppm" in this specification refers to mass concentration (w / w).

[0029] The acetic acid-containing food or beverage of the present invention may contain other ingredients depending on the type of food or beverage. Examples of other ingredients include water, sugars (including high-intensity sweeteners), crushed fruit or vegetable products (squeezed juices (fruit juices or vegetable juices), purees, pastes, etc.) obtained by cutting or grinding fruits or vegetables, flavors, salt, amino acid seasonings, nucleic acid seasonings, organic acid seasonings, acidulants, flavor ingredients, umami seasonings, alcoholic beverages, oils and fats, spices, spice extracts, flavor oils, viscosity modifiers, stabilizers, colorants, calcium salts, and ingredients. The combination and content of these other ingredients are not particularly limited and can be determined appropriately depending on the type of food or beverage. [Example]

[0030] The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples.

[0031] (Reference example) In the following test examples, the acetic acid content and cardamonin content in the evaluation samples were measured as follows. (1) Quantitative method for acetic acid content The samples were diluted with ultrapure water to a concentration of approximately 100 mg% acetic acid, and the peak area of ​​acetic acid was analyzed using high-performance liquid chromatography (HPLC) under the following conditions: 100 mg% acetic acid diluted with ultrapure water was also analyzed in the same manner as a standard sample, and the acetic acid content of each sample was calculated using the external standard method. Measurement equipment: High-performance liquid chromatography (Shimadzu Corporation, model LC-10ADVP) Mobile phase (1): 4 mM p-toluenesulfonic acid aqueous solution, flow rate: 0.9 mL / min Mobile phase (2) 16 mM Bis-Tris aqueous solution containing 4 mM p-toluenesulfonic acid and 80 μM EDTA, flow rate 0.9 mL / min Column: Shodex KC810P + KC-811 x 2 (Showa Denko Co., Ltd.) Column temperature: 50℃ Detection: Electrical conductivity detector CDD-10 VP (Shimadzu Corporation)

[0032] (2) Quantitative method for cardamonin content The samples may be diluted with methanol, and the peak area of ​​cardamonin was analyzed using high-performance liquid chromatography (HPLC) under the following conditions: 100 mg% cardamonin diluted with methanol was analyzed in the same manner as a standard sample, and the cardamonin content of each sample was calculated by the external standard method. Measurement equipment: High-performance liquid chromatography (Shimadzu Corporation, model LC-10ADVP) Mobile phase: 75% aqueous methanol, 0.5 ml / min Column: Cadenza CD-C18 Prod#CD005 150mm x 4.6mm (3μm) (Imtakt) Column temperature: 30℃ Detection: Photodiode array detector SPD-M30A (Shimadzu Corporation, 346 nm)

[0033] (Test Example 1) Examination of cardamonin content (1) Preparation of test samples Cardamonin powder (manufactured by Shaanxi Yuantai Biological Technology, specification: 98%) was dispersed in ethyl alcohol to a concentration of 1% by mass. This dispersion was further diluted with ethyl alcohol to prepare acid irritation inhibitor S1 with the cardamonin concentration listed in Table 1. Test samples 1 to 7 were prepared by mixing 8.5% by mass of brown rice vinegar (acidity 6.1%) with 91% by mass of water and 0.5% by mass of each acid irritation inhibitor S1. A liquid (without the addition of acid irritation inhibitor S1) prepared by mixing 8.5% by mass of brown rice vinegar (acidity 6.1%) with 91.5% by mass of water served as a control.

[0034] (2) Sensory evaluation test (1) Each test product prepared in the above was evaluated by six panelists specializing in analytical sensory evaluation as follows: "throat irritation when swallowing," "throat irritation after swallowing," "stuffy smell," and "sourness."

[0035] (Analytical sensory evaluation specialist panelist) The analytical sensory evaluation specialist panelists are specialist panelists whose ability to judge taste and aroma has been guaranteed through the following discrimination tests (I) and (II). Discrimination test (I): Taste discrimination test A taste discrimination test was conducted in which one aqueous solution of each of the five tastes (sweetness: the taste of sugar, sourness: the taste of tartaric acid, umami: the taste of monosodium glutamate, saltiness: the taste of sodium chloride, bitterness: the taste of caffeine) was prepared at a concentration close to the threshold of each component, and two distilled waters were added to these to make a total of seven samples, in which the test subjects were required to accurately distinguish the sample of each taste. Identification Test (II): A concentration difference discrimination test to accurately distinguish the differences in concentration between five slightly different saline solutions and an acetic acid solution.

[0036] (Evaluation method) The sensory evaluation was carried out in the following order: (i) presentation of samples, (ii) adjustment of sensory evaluation items, (iii) trial evaluation and calibration, and (iv) main evaluation. (i) Sample submission To eliminate panel bias in sensory evaluation and increase the accuracy of the evaluation, the samples were provided as follows: The samples, filled and sealed in 100 mL PET bottles, were brought to room temperature (25°C), and for each evaluation, approximately one teaspoon (approximately 5 mL) was transferred from the container to a 20 mL plastic cup using a measuring spoon and presented to each panelist. The panelists were not informed of the sample's test plot number or contents, and samples from each test plot were presented randomly.

[0037] (ii) Adjustment of sensory evaluation items Before conducting the evaluation, the panelists discussed the characteristics of each evaluation item and made sure that each panelist had a common understanding. The overall evaluation was also set after prior consultation among the panelists so that it could be standardized based on the results of the sensory evaluation.

[0038] (iii) Trial evaluation and calibration Using samples with different acetic acid concentrations, the panelists were trained on the evaluation criteria for each evaluation item. During the training, the panelists were informed of their own evaluation results to confirm the reproducibility of the evaluations in repeated evaluations.

[0039] (iv) This evaluation After ensuring the validity of each panelist's evaluation criteria through the above training, sensory evaluations were conducted using the test products and controls. Specifically, the evaluations were conducted as follows: The samples were filled and sealed in 100 mL PET bottles, and approximately one teaspoon (approximately 5 mL) was transferred from the container to a 20 mL plastic cup for each evaluation. Immediately afterward, the panelists placed their noses directly near the cup to smell and evaluate the stuffy odor. They also took approximately one teaspoon (approximately 5 mL) of the liquid into their mouths and evaluated throat irritation upon swallowing, throat irritation after swallowing, and sourness. Once the odor had disappeared from the nasal cavity, the next sample was evaluated. After taking the sample, the panelists took distilled water to thoroughly remove the flavor in their mouths before evaluating the next sample.

[0040] (Evaluation criteria) The evaluation score for each evaluation item was calculated as a weighted average of the six evaluations. 3.3 out of 5 points was considered a passing score (effective), 3.5 or more was considered a good effect, 4 or more was considered a better effect, and 4.5 or more was considered the best effect. Furthermore, any item with a score of less than 3 points was considered a failure.

[0041] <Throat irritation when swallowed: Sore throat, discomfort, itching, or tingling sensation when swallowing the sample> 5: Throat irritation felt weaker than the control. 4: Throat irritation felt slightly weaker than the control. 3: Throat irritation is felt to the same extent as the control. 2: Throat irritation felt slightly stronger than with the control. 1: Throat irritation felt stronger than the control.

[0042] <Throat irritation after swallowing: Sore throat, discomfort, itching, or tingling sensation felt after completely swallowing the sample> 5: Throat irritation felt weaker than the control. 4: Throat irritation felt slightly weaker than the control. 3: Throat irritation is felt to the same extent as the control. 2: Throat irritation felt slightly stronger than with the control. 1: Throat irritation felt stronger than the control.

[0043] <Sourness: A sour taste felt on the tongue> 5: The acidity is perceived as weaker than the control. 4: The acidity is slightly weaker than the control. 3: The same level of sourness as the control. 2: Slightly more sour than the control. 1: The taste is more sour than the control.

[0044] <Mustful smell: smells like cheese, sweaty feet or removed socks> 5: Compared to the control, the stuffy smell is perceived as weaker. 4: Compared to the control, the stuffy smell is slightly weaker. 3: Compared to the control, the same level of stuffy odor is felt. 2: Compared to the control, the stuffy smell is slightly stronger. 1: Compared to the control, there is a stronger smell of stuffiness.

[0045] The results of the sensory evaluation of each test product (evaluation sample) are shown in Table 1.

[0046] [Table 1]

[0047] As shown in Table 1, the test product with 0.5 w / v% acetic acid contained cardamonin (1.0 × 10 -8Addition of 100 ppm or less was found to have the effect of suppressing throat irritation, stuffy odor, and sourness.

[0048] (Test Example 2) Effect of Acetic Acid Content (1) Preparation of test samples Cardamonin powder (manufactured by Shaanxi Yuantai Biological Technology, specification: 98%) was dissolved in ethyl alcohol to a concentration of 1% by mass to prepare acid irritation inhibitor S2. Brown rice vinegar (acidity 6.1%) was mixed with water to obtain the acetic acid content shown in Table 2, and the acid irritation inhibitor S2 was added to obtain the cardamonin content shown in Table 2 to prepare test samples 8 to 11. A control was also prepared without the addition of the acid irritation inhibitor (the same applies to each test example below).

[0049] (2) Sensory evaluation test For each test product prepared in (1), a sensory evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 2.

[0050] [Table 2]

[0051] As shown in Table 2, even in test products in which the acetic acid content was varied within the range of 0.25 to 2.00 w / v%, the addition of cardamonin was found to have the effect of suppressing throat irritation, stuffy odor, and sourness.

[0052] (Test Example 3) Effect of type of vinegar (1) Preparation of test samples Cardamonin powder (manufactured by Shaanxi Yuantai Biological Technology, specification: 98%) was dissolved in ethyl alcohol to a concentration of 1% by mass to prepare acid irritation inhibitor S2. Each vinegar (brown rice vinegar, apple cider vinegar, brewed vinegar) shown in Table 3 was mixed with water to a concentration of 0.5% by mass of acetic acid, and the acid irritation inhibitor S2 was added to obtain the cardamonin content shown in Table 3 to prepare test samples 12 to 14.

[0053] (2) Sensory evaluation test For each test product prepared in (1), a sensory evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 3.

[0054] [Table 3]

[0055] As shown in Table 3, whether the vinegar was brown rice vinegar, apple cider vinegar, or brewed vinegar, adding cardamonin was found to have the effect of suppressing throat irritation, stuffy odor, and sourness.

[0056] (Test Example 4) Effect of adding cardamonin to various acetic acid-containing foods and drinks 1. Fruit juice-containing vinegar drink (1) Preparation of test samples Cardamonin powder (manufactured by Shaanxi Yuantai Biological Technology) was dissolved in ethyl alcohol to a concentration of 0.01% by mass to prepare acid irritation inhibitor S3. Vinegar (brown rice vinegar, apple cider vinegar, brewed vinegar), fruit juice (apple juice, blueberry juice, pomegranate juice, lemon juice, peach juice, pink grapefruit juice), and organic acids (citric acid, malic acid, ascorbic acid) were mixed with water in the amounts shown in Table 4, and then the acid irritation inhibitor S3 was added to prepare test samples 15 to 23. The amounts of vinegar and acid irritation inhibitor S3 were set so that the acetic acid content and cardamonin content were as shown in Table 4, respectively.

[0057] (2) Sensory evaluation test For each test product (evaluation sample) prepared in (1), a sensory evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 4.

[0058] [Table 4]

[0059] 2. Processed vinegar, dressing, pasta sauce, pickles (1) Preparation of test samples Cardamonin powder (manufactured by Shaanxi Yuantai Biological Technology) was dissolved in ethyl alcohol to a concentration of 0.01% by mass or 0.1% by mass to prepare acid irritation inhibitor S3 and acid irritation inhibitor S4, respectively.

[0060] Test samples 24 to 27 were prepared by mixing vinegar, seasonings, etc. with water in the amounts shown in Table 5, and then adding acid irritation inhibitor S3 or acid irritation inhibitor S4, respectively. The amounts of vinegar and acid irritation inhibitor were set so as to obtain the acetic acid content and cardamonin content shown in Table 5, respectively.

[0061] Test product 28 was prepared by frying 6 g of minced garlic and 115 g of onion in 33.7 g of olive oil, adding 840 g of roughly chopped tomatoes, 4 g of salt, and 1 g of salt, and simmering the mixture. 94% by mass of this tomato sauce was mixed with 5.0% by mass of brewed vinegar and 0.53% by mass of water, and then adding 0.47% by mass of the acid irritation inhibitor S3.

[0062] Test product 29 was prepared by adding 0.15% by mass of the acid irritation inhibitor S3 to 99.85% by mass of commercially available pickles (Branston ORIGINAL (manufactured by Mizkan Co.)).

[0063] (2) Sensory evaluation test For each test product prepared in (1), a sensory evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 5.

[0064] [Table 5]

[0065] As shown in Tables 4 and 5, the effects of cardamonin on throat irritation, stuffy odor, and sourness were observed in various foods and beverages containing acetic acid.

[0066] (Test Example 5) Effect of adding cardamonin extract (1) Preparation of test samples 0.5 parts by weight of cardamom powder (manufactured by S&B) was added to 99.5 parts by weight of brewed vinegar (acidity 15%), and the mixture was left to stand at room temperature (25°C) for half a day, and then filtered through filter paper (No. 2). The filtrate was mixed with 100 or 10 times the amount of water to obtain acid irritation inhibitors S5 and S6.

[0067] Acid irritation inhibitor S5 or S6 was mixed with brown rice vinegar (acidity 6.1%) and water in the amounts shown in Table 6 to obtain test samples 30 to 33.

[0068] (2) Sensory evaluation test For each test product prepared in (1), a sensory evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 6.

[0069] [Table 6]

[0070] As shown in Table 6, the addition of the acid irritation suppressant was found to have the effect of suppressing throat irritation, stuffy odor, and sour taste. [Industrial Applicability]

[0071] The present invention can be used in the field of producing acetic acid-containing foods and beverages such as vinegar drinks.

Claims

1. A method for suppressing the sourness of a sour substance in a food or drink, comprising adding cardamonin to the food or drink containing one or more sour substances selected from acetic acid, citric acid, malic acid, lactic acid, and tartaric acid.

2. 2. The method for suppressing sourness according to claim 1, wherein the food or drink contains at least 0.1 w / v % or more of acetic acid as a sour substance.

3. 3. An acidity suppressant containing cardamonin as an active ingredient for use in the method according to claim 1 or 2.

4. 3. An extract of plant material containing cardamonin for use in the method according to claim 1 or 2.

5. The extract according to claim 4, wherein the plant material is one or more selected from cardamom, turmeric, shell ginger tea, and Hainan ginger.

6. The present invention relates to a sour taste extract containing one or more sour substances selected from acetic acid, citric acid, malic acid, lactic acid, and tartaric acid, and containing cardamonin at a concentration of 1×10 －１０ Food and beverages containing more than ppm and less than 100 ppm.

7. 7. The food or drink according to claim 6, which contains at least 0.05 w / v % or more of citric acid as the sour substance.

8. 7. The food or drink according to claim 6, wherein the sour substance contains at least 0.1 w / v % or more of malic acid.

9. 7. The food or drink according to claim 6, wherein the sour substances comprise at least acetic acid and citric acid, the total content of which is 0.1 w / v % or more.

10. The ratio of the acetic acid content (w / v%) to the cardamonin content (ppm) (acetic acid content (w / v%) / cardamonin content (ppm)) is 0.01 to 1 × 10 ９ A method for producing an acetic acid-containing food or drink, comprising a step of blending a plant material containing cardamonin or an extract thereof so as to obtain the above-mentioned food or drink.

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