Sulfuric acid is found in food and beverages

Abstract

To provide an acetic acid-containing food or drink that gives a rich feeling of flavor and sweetness of fruit juice.SOLUTION: An acetic acid-containing food or drink contains fruit juice, and at least one component selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an acetic acid-containing food or drink having improved fruit juice aroma and sweetness. [Background technology]

[0002] Studies have been conducted on fruit juice-containing foods and beverages to improve the aroma and sweetness of the juice by adding flavorings, flavor substitutes, or sweeteners. For example, Patent Document 1 describes a citrus juice-containing beverage in which the inherent fruit juice flavor of the citrus fruit is enhanced by using at least one of a mint extract and a rooibos extract as an herbal extract together with the citrus juice. Patent Document 2 discloses a packaged fruit juice-containing beverage containing apple juice, at least one of a chamomile extract and a lemon myrtle extract, and honey. It is reported that the beverage has a sufficient fruit juice flavor even without flavoring and exhibits reduced photodegradation. Patent Document 3 reports a fruit juice-containing beverage containing a fruit component and a sweet base, which is added with a refreshing substance such as menthol and a cooling substance such as 3-l-menthoxypropane-1,2-diol to provide a highly palatable fruit juice-containing beverage that does not leave a cloying sweetness during or after ingestion and provides a lasting refreshing sensation. Patent Document 4 proposes a herb-containing beverage that contains herb extract, sucralose, and an organic acid menthol ester to suppress the distinctive odor and taste of herbs.

[0003] On the other hand, acetic acid is used in foods and beverages as a seasoning ingredient and for its bacteriostatic properties. In recent years, with the rise in health consciousness, there has been a growing awareness of actively consuming various foods, beverages, and supplements made from vinegar, hoping for the health benefits of acetic acid, such as reducing visceral fat, lowering blood pressure, suppressing postprandial blood glucose levels, and relieving fatigue. Vinegar drinks, in particular, are health drinks that allow the convenient intake of health-beneficial acetic acid, and vinegar drinks that are easy to drink by adding fruit juice such as apple or blueberry have been developed. However, the acidity of vinegar is strong, and the sweetness and aroma of the fruit juice are not fully appreciated, so that the palatability is not necessarily satisfactory. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 2019-115303 [Patent Document 2] Japanese Patent Application Publication No. 2019-10072 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-143461 [Patent Document 4] Japanese Patent Application Laid-Open No. 2002-306142 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide an acetic acid-containing food or drink that has a sufficient fruit juice aroma and sweetness even when it contains vinegar with a strong sour taste. [Means for solving the problem]

[0006] As a result of intensive research by the present inventors to solve the above-mentioned problems, they discovered that by blending one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor together with fruit juice in an acetic acid-containing food or drink, it is possible to obtain the aroma and sweetness of fruit juice along with a mellow acidity, and thus completed the present invention.

[0007] That is, the present invention includes the following inventions. (1) 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. (2) The acetic acid-containing food or drink according to (1), which contains (A) menthyl acetate, and the content of the menthyl acetate is 0.00001 to 1000 ppb. (3) The acetic acid-containing food or drink according to (1) or (2), which contains (B) dihydroactinidiolide, and the content of the dihydroactinidiolide is 0.00001 to 1000 ppb. (4) The acetic acid-containing food or drink according to any one of (1) to (3), which contains (C) cineole and has a cineole content of 0.00001 to 70 ppb. (5) The acetic acid-containing food or drink according to any one of (1) to (4), which contains (D) camphor and has a camphor content of 0.01 to 15 ppb. (6) The acetic acid-containing food or drink 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 drink (menthyl acetate (ppb) / acetic acid (w / v%)) is 0.00005 to 5300. (7) The acetic acid-containing food or drink according to any one of (1) to (6), wherein the ratio of the content of (B) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food or drink (dihydroactinidiolide (ppb) / acetic acid (w / v%)) is 0.00005 to 5300. (8) An 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) An acetic acid-containing food or beverage according to any one of (1) to (8), wherein one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are extracts of plant materials containing the components. (10) A method for producing a food or beverage containing acetic acid, 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 to 1000 ppb (B) Dihydroactinidiolide: 0.00001 to 1000 ppb (C) Cineole: 0.00001 to 70 ppb (D) Camphor: 0.01 to 15 ppb (11) The manufacturing method according to (10), wherein one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor are extracts of plant materials 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 amounts specified below with a raw material containing acetic acid and fruit juice. (A) Menthyl acetate: 0.00001 to 1000 ppb (B) Dihydroactinidiolide: 0.00001 to 1000 ppb (C) Cineole: 0.00001 to 70 ppb (D) Camphor: 0.01 to 15 ppb (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 materials containing the components. [Effects of the Invention]

[0008] According to the present invention, there is provided an acetic acid-containing food or drink that allows the aroma and sweetness of fruit juice to be fully felt even when it contains vinegar with a strong sour taste. The acetic acid-containing food or drink of the present invention does not have a sharp sour taste but has a mellow sour taste, even when it contains acetic acid with a strong sour taste, and also has the original aroma and sweetness of fruit, so it has a good balance of sourness, sweetness, and flavor and is highly palatable. DETAILED DESCRIPTION OF THE INVENTION

[0009] The acetic acid-containing food or drink 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 one kind, but when two or more kinds are used, the combinations of (B) and (C), (B) and (D), (A), (B) and (C), or (B), (C) and (D) are preferred.

[0010] In the present invention, "fruit juice aroma" refers to the inherent fruit aroma and inherent sweet fruit aroma, specifically the top note of fruit juice immediately after putting a food or drink in the mouth, and the mellow, sweet aroma typical of fruit juice. Furthermore, "fruit juice sweetness" refers to the rich, full-bodied taste of a beverage with a high fruit juice content (high-fruit juice beverage) and the inherent natural sweetness of fruit, specifically a natural sweetness that is fuller in flavor than that derived from a beverage without fruit juice or a beverage with a low fruit juice content, and that does not linger on the tongue.

[0011] The concentration of each component in the acetic acid-containing food or drink of the present invention can be calculated from the amount of that component and the volume of the acetic acid-containing food or drink when the amount of that component is known (for example, when the acetic acid-containing food or drink is obtained by mixing purified components), but when the amount of that component is unknown, it can be calculated according to or in accordance with the method described in the Reference Examples below. Note that "ppb" in this specification means mass concentration (w / w).

[0012] (fruit juice) In the present invention, "fruit juice" refers to the juice squeezed from fruit or the liquid portion of fruit obtained by extraction or the like, and may be puree or grated fruit. Examples of fruit juices that can be used in the liquid seasoning of the present invention include juices derived from apples, berries (strawberries, raspberries, blueberries, blackberries, cranberries, blackcurrants, etc.), citrus fruits (lemon, yuzu, sudachi, lime, mandarin oranges, oranges, grapefruit, hassaku, calamansi, kabosu, bitter orange, etc.), tropical fruits (kiwi, pineapple, mango, mangosteen, acerola, avocado, dragon fruit, passion fruit, banana, papaya, guava, lychee, coconut, date palm, etc.), grapes (muscat, etc.), peaches (peach, apricot, etc.), melons (melon, watermelon, etc.), pears (pear, European pear, etc.), cherries (cherries, sweet cherries, etc.), pomegranates, plums, etc. One or more of these fruit juices can be used. The fruit juice may also be used after being subjected to processing such as freezing, concentration, or reconstitution.

[0013] The fruit juice content (in terms of straight fruit juice) in the acetic acid-containing food or drink of the present invention is not particularly limited, but from the viewpoint of the effect of sufficiently obtaining the fruit juice aroma and sweetness of the acetic acid-containing food or drink of the present invention, ease of preparation, and obtaining the advantages of adding fruit juice (such as the addition of a refreshing aroma), it is, for example, 0.1% by mass to 700% by mass, 0.2% by mass to 80% by mass, or 0.5% by mass to 30% by mass. The upper or lower limit of the content can be lower or higher than the above range, and these values ​​are, for example, 1%, 2%, 3%, 5%, 10%, 30%, 50%, 100%, 200%, 300%, 400%, 500%, or 600% by mass. The fruit juice content (as calculated as straight juice) refers to the mass percent concentration when straight juice obtained by squeezing fruit is taken as 100%. For example, if the acetic acid-containing food or drink is a beverage, the fruit juice content (as calculated as straight juice) can be calculated by multiplying the fruit juice content (as calculated as straight juice) in the beverage by the concentration factor of the fruit juice. For example, if apple juice with a concentration factor of 5 is added to a beverage at 10% by mass, the fruit juice content (as calculated as straight juice) will be 50% by mass. The concentration factor of each fruit juice can be calculated based on the sugar refractometer reading standard or acidity standard for straight juice of various fruits as specified in the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).

[0014] ((A) Menthyl acetate) Menthyl acetate (systematic name: 2-isopropyl-5-methylcyclohexanol acetate) Menthyl acetate is a cyclic monoterpene with the molecular formula C 12 H 22 O2 (molecular weight: 198.306) and its 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 foods or beverages. For example, it can be derived from a preparation such as a flavor to be added (the menthyl acetate in the acetic acid-containing food or beverage of the present invention is contained in such a preparation), or it can be derived from a seasoning, food ingredient, etc. to be blended into the food or beverage (the menthyl acetate in the acetic acid-containing food or beverage of the present invention is 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. A menthyl acetate extract can be prepared by adding the above-mentioned plant material containing menthyl acetate to a solvent, allowing it to stand, and then filtering. 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, allowing it to stand, or maintaining it at a constant temperature while stirring. Here, the solvent used for extraction can be water, ethanol, or a water-ethanol mixed solvent. The pH of the extraction solvent is preferably acidic to neutral, specifically 3 to 7. The amount of solvent used is not particularly limited, and may be, for example, 10 times or more, preferably 20 times or more, the amount of the plant material (dry weight) containing menthyl acetate. However, for convenience of operations such as concentration and isolation after extraction, the amount is preferably 100 times or less. The menthyl acetate extract can be used as is in the acetic acid-containing food or drink of the present invention, but may also be used after being subjected to concentration treatment, drying treatment such as hot air drying, steam drying, freeze drying, or spray drying, separation and purification treatment, decolorization treatment, etc., as necessary, to prepare a concentrate or a dried product.

[0016] When the acetic acid-containing food or drink 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 the effect of sufficiently obtaining the aroma and sweetness of fruit juice.

[0017] When the acetic acid-containing food or drink 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 or drink (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 the molecular formula C 11 H 16 O2 (molecular weight: 180.247) and its CAS registration number is 17092-92-1.

[0019] When the acetic acid-containing food or drink 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 the effect of sufficiently obtaining the aroma and sweetness reminiscent of fruit juice.

[0020] When the acetic acid-containing food or drink 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 or drink (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 suitable for food or beverages. For example, it can be derived from a preparation such as an added flavor (the dihydroactinidiolide in the acetic acid-containing food or beverage of the present invention is dihydroactinidiolide contained in such a preparation), or it can be derived from a seasoning, food ingredient, etc. blended into the food or beverage (the dihydroactinidiolide in the acetic acid-containing food or beverage of the present invention is dihydroactinidiolide contained in a seasoning, food ingredient, etc.). When dihydroactinidiolide is derived from a food ingredient, etc., an extract of a plant material containing dihydroactinidiolide is preferred. Here, examples of plant materials containing dihydroactinidiolide include peppermint, fenugreek, chamomile, cumin, apple mint, and thyme, which may be used alone or in combination of two or more. A dihydroactinidiolide extract can be prepared by the same method and conditions as those 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 the molecular formula C 10 H 18 O (molecular weight: 154.25) and its CAS registration number is 470-82-6. In the present invention, cineole refers to 1,8-cineole, but will be 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 the effect of sufficiently obtaining the aroma and sweetness reminiscent of fruit juice.

[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 suitable for food or beverage. For example, it can be derived from a preparation such as a flavor to be added (the cineole in the acetic acid-containing food or beverage of the present invention is cineole contained in the preparation), or it can be derived from a seasoning, food ingredient, etc. blended into the food or beverage (the cineole in the acetic acid-containing food or beverage of the present invention is cineole contained in the seasoning, food ingredient, etc.). When cineole is derived from a food ingredient, etc., an extract of a plant material containing cineole is preferred. Here, examples of plant materials containing cineole include peppermint, fenugreek, chamomile, cumin, apple mint, laurel, cinnamon, rosemary, thyme, and nutmeg, and these may be used alone or in combination of two or more. Cineole extracts can be prepared using the same methods and conditions as those for menthyl acetate described above.

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

[0026] When the acetic acid-containing food or drink 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 the effect of sufficiently obtaining the fruit juice-like aroma and sweetness.

[0027] When the acetic acid-containing food or drink of the present invention contains camphor, the origin of the camphor is not particularly limited as long as it is suitable for food or drink. For example, it can be derived from a preparation such as a flavor to be added (the camphor in the acetic acid-containing food or drink of the present invention is camphor contained in such a preparation), or it can be derived from a seasoning, food ingredient, etc. to be blended into the food or drink (the camphor in the acetic acid-containing food or drink 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. Here, examples of plant materials containing camphor include chamomile, apple mint, and coriander, which may be used alone or in combination of two or more. The camphor extract can be prepared by the same method and conditions as those for the above-mentioned menthyl acetate.

[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 combined concentration of these. The acetic acid content in the acetic acid-containing food or beverage of the present invention is not particularly limited; however, it should be 0.02 w / v% or more to achieve the effects of the present invention in the presence of acetic acid. It is preferably 0.02-15 w / v%, more preferably 0.02-10 w / v%, even more preferably 0.02-8 w / v%, even more preferably 0.02-7 w / v%, particularly preferably 0.04-6 w / v%, and particularly preferably 0.05-5 w / v%. The origin of the acetic acid in the acetic acid-containing food or beverage of the present invention is not particularly limited, as long as it is a source suitable for food or beverages. For example, it can be derived from a food additive (i.e., the acetic acid in the acetic acid-containing food or beverage of the present invention is acetic acid contained in the food additive) or from a seasoning, food ingredient, or the like incorporated into the food or beverage (i.e., the acetic acid in the acetic acid-containing food or beverage of the present invention is acetic acid contained in a seasoning, food ingredient, or the like).

[0029] (Food and beverages containing acetic acid) The acetic acid-containing food and drink of the present invention is not particularly limited as long as it contains the above-mentioned fruit juice and also contains acetic acid. Specific examples of the acetic acid-containing food and drink include vinegar and foods and drinks produced using vinegar as a raw material.

[0030] 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.

[0031] Among the foods and beverages produced using vinegar as a raw material, beverages include vinegar drinks (grain vinegar drinks, fruit vinegar drinks, vinegar drinks containing fruit juice, etc.), various beverages containing vinegar [dairy-containing beverages (e.g., beverages containing milk components such as milk and its processed products such as skim milk powder, whole milk powder, concentrated milk, yogurt, fresh cream, condensed milk, butter, skim milk, cream powder, sweetened milk powder, modified milk powder, whey powder, buttermilk powder, etc.)], vegetable beverages (e.g., tomato, carrot, pumpkin juice, smoothies, green juice, etc.), soft drinks (e.g., sports drinks, lemonade, etc., fruit-flavored drinks, etc.] Examples of suitable beverages include carbonated drinks, jelly drinks, grain drinks (e.g., grain drinks made primarily from rice, soy milk, or almonds), tea drinks (e.g., black tea, oolong tea, green tea, dark tea, matcha, jasmine tea, rosehip tea, chamomile tea, and roasted green tea), coffee drinks, and alcoholic beverages (e.g., beer, beer-flavored beverages such as happoshu (low-malt beer), brewed alcoholic beverages such as fruit wine and sake, distilled alcoholic beverages such as shochu, whiskey, brandy, and spirits, and mixed alcoholic beverages such as liqueurs made by mixing distilled alcoholic beverages with secondary ingredients such as sugars, as well as cocktails, fizz drinks, and chuhai drinks made by adding fruit juice, flavors, carbon dioxide, and the like to these alcoholic beverages). Among the above, fruit juice-blended vinegar drinks are preferred, and the fruit juice to be blended is one or more fruit juices 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 the form of a concentrated type, which is diluted with an appropriate beverage before consumption. The recommended dilution ratio is, 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 to beverages, the acetic acid-containing foods and beverages of the present invention may also be used in dessert sauces (fruit sauces such as strawberry sauce, blueberry sauce, apple sauce, raspberry sauce, and pomegranate sauce, caramel sauce, custard sauce, and chocolate sauce), jams (strawberry jam, apple jam, grape jam, fig jam, blueberry jam, raspberry jam, blackberry jam, and mango jam, etc.), spreads (cream, cheese spread, margarine, fat spread, etc.), confectioneries (jelly, pudding, bavarois, mousse, etc.), frozen desserts (ice cream, sorbet, smoothie, etc.), seasoned vinegars (ponzu sauce, ponzu soy sauce, sweet vinegar, seasoned vinegar for vinegared dishes, seasoned vinegar for sushi rice, etc.), and the like. seasonings for pickles (e.g., pickles), mayonnaise, chutney, mustard, dressings (oil-free dressings, separated dressings, emulsified dressings, etc.), sauces (sesame-containing condiments such as sesame sauce, yakiniku sauce, etc.), cooking sauces (Worcestershire sauce, ketchup, oyster sauce, salsa sauce, sambal sauce, chili sauce, etc.), soups (noodle soup, hot pot soup, etc.), sauces (yakiniku sauce, sesame-containing condiments such as sesame sauce, etc.), seasonings for various menus (seasonings for rice, Chinese seasonings, seasonings for simmered dishes, seasonings for natto, etc.), fermented foods and beverages (pickles, kimchi, yogurt, lactic acid bacteria drinks, fermented milk drinks, etc.), and vinegar-containing prepared foods (sushi, vinegared dishes, salads, sweet and sour pork, pickles, etc.).

[0033] 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.

[0034] The form of the food or drink may be any form suitable for consumption, such as solid, liquid, granular, particulate, 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 and beverage. Examples of other ingredients include water, sugars (such as sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, starch 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, and sulfur-containing compounds), 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 and beverage.

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

[0037] The timing of blending one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, (C) cineole, and (D) camphor into a raw material containing acetic acid and fruit juice is not particularly limited. Examples of the timing include during the production of the food or beverage, after the production of the food or beverage, and before consumption. The origin of acetic acid and components (A) to (D) is not particularly limited as long as they are derived from sources suitable for foods and beverages, and these components are derived from, for example, preparations such as flavors, food additives, seasonings, food ingredients, etc. After blending components (A) to (D) into a raw material containing acetic acid and fruit juice, it is preferable to mix them as needed so that the components are dispersed as uniformly as possible in the food or beverage. [Example]

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

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

[0040] (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-10A VP (Shimadzu Corporation)

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

[0042] First, the sample was subjected to solid-phase microextraction (SPME) under the following conditions to separate and concentrate the aroma components in the sample. <Solid-phase microextraction conditions> SPME fiber: StableFlex 50 / 30 μm, DVB / Carboxen / PDMS (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 Detach time: 10 minutes

[0043] Next, each aroma component of the sample separated and concentrated by solid-phase microextraction was analyzed by gas chromatography and mass spectrometry under the following conditions. <Gas chromatographic conditions> ·Measuring equipment: Agilent 7890B GC System (manufactured by Agilent Technologies) GC column: DB-WAX (Agilent Technologies), length 30 m, diameter 0.25 mm, film thickness 0.25 μm Carrier: He gas, gas flow rate 1.0 mL / min Temperature conditions: Hold at 40°C for 3 minutes → Heat to 250°C at 10°C / minute → 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 70 eV)

[0045] The peaks of each aroma component were identified based on the confirmatory ions (m / z) of each component shown below, and the peak areas were calculated. The concentrations of each aroma component contained in each sample were calculated from the peak areas of each aroma component obtained. (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 (A) Menthyl Acetate and (B) Dihydroactinidiolide Contents / Constant Acetic Acid Content (1) Preparation of test samples (A) Menthyl acetate (2-isopropyl-5-methylcyclohexanol acetate, CAS registration number: 16409-45-3) or (B) dihydroactinidiolide (systematic name: (R)-5,6,7,7a-tetrahydro-4,4,7a-trimethylbenzofuran-2(4H)-one, CAS registration number: 17092-92-1) was added to ethanol so that the concentration was 1% by mass, and the mixture was thoroughly stirred to prepare an ethanol solution of (A) menthyl acetate or (B) dihydroactinidiolide.

[0047] To 20% by mass of apple juice (Orin 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%), the ethanol solution was added with (A) menthyl acetate or (B) dihydroactinidiolide to the contents shown in Table 1, and water was added to make the total 100% by mass. The mixture was then filled into 100 mL PET bottles to prepare test products 1 to 9. A control was also prepared by mixing the apple juice, sugar, and brown rice vinegar in water (without the addition of the ethanol solution of (A) or (B)).

[0048] The contents of components (A) and (B) in the prepared test samples were measured according to the Reference Example.

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

[0050] (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.

[0051] (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 the sensory evaluation and increase the accuracy of the evaluation, the samples were provided as follows: The samples were filled and sealed in 100 mL PET bottles and kept at room temperature (25°C). 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.

[0052] (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.

[0053] (iii) Trial evaluation and calibration Using samples with different juice contents, 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.

[0054] (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. The evaluations were specifically 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 cups and smelled them to evaluate the aroma and sweetness of the juice. They also took approximately one teaspoon (approximately 5 mL) of the liquid into their mouths to evaluate the thickness and sweetness of the juice. Once the aroma had disappeared from their nasal cavities, they evaluated the next sample. After taking the sample, they took a sip of distilled water to thoroughly remove any flavor in their mouths before evaluating the next sample.

[0055] (Evaluation criteria) The sensory evaluation was carried out by the six analytical sensory evaluation specialist panelists mentioned above, according to the following evaluation criteria. The evaluation score for each evaluation item was calculated by taking the weighted average of the six evaluations and rounding off to two decimal points. The overall evaluation was carried out by taking the weighted average of the evaluation scores for each evaluation item, with an average of 3 points, the midpoint of a 5-point evaluation, being considered a passing score (effective), 3 points or more but less than 4 points being considered to have a good effect, 4 points or more but less than 4.5 points being considered to have an even better effect, and 4.5 points or more being considered to have the best effect. Furthermore, any item with an evaluation score of less than 3 points was considered to have failed.

[0056] <Fruit juice aroma: The natural aroma of fruit> 5: Compared to the control, the fruit juice scent is stronger from the top note. 4: Compared to the control, the fruit juice scent is slightly stronger from the top note. 3: The top note has the same fruit juice aroma as the control. 2: The top note of fruit juice aroma is slightly weaker compared to the control. 1: The top note of the fruit juice aroma is weaker compared to the control.

[0057] <Sweet aroma of fruit juice: The sweet aroma that fruit naturally has> 5: The sweet aroma of fruit juice is stronger than that of the control. 4: The sweet aroma of fruit juice is slightly stronger than that of the control. 3: The sweet aroma of the fruit juice is felt to the same extent as the control. 2: The sweet aroma of the fruit juice is slightly weaker than the control. 1: The sweet aroma of the fruit juice is perceived as weaker than the control.

[0058] <Fruit juice thickness: Rich taste like high-quality fruit juice> 5: Compared to the control, the thickness derived from the fruit juice is strongly felt. 4: Compared to the control, the thickness derived from the fruit juice is slightly stronger. 3: Compared to the control, the thickness derived from the fruit juice is felt to the same extent. 2: Compared to the control, the thickness derived from the fruit juice feels slightly weaker. 1: Compared to the control, the thickness derived from the fruit juice is perceived as weaker.

[0059] <Sweetness of fruit juice: The natural sweetness of fruit> 5: Compared to the control, the sweetness derived from the fruit juice is stronger. 4: Compared to the control, the sweetness derived from the fruit juice is slightly stronger. 3: The sweetness derived from the fruit juice is felt to the same extent as the control. 2: Compared to the control, the sweetness derived from the fruit juice is slightly weaker. 1: The sweetness derived from the fruit juice is perceived as weaker compared to the control.

[0060] The content (ppb) of components (A) and (B) in each test product, and the acetic acid content (w / v%) The results of (A) / acetic acid, (B) / acetic acid, and the sensory evaluation are shown in Table 1.

[0061] [Table 1]

[0062] As shown in Table 1, by containing (A) menthyl acetate or (B) dihydroactinidiolide in the range of 0.00001 to 1000 ppb, and by setting the ratio of the menthyl acetate content to the acetic acid content (menthyl acetate (ppb) / acetic acid (w / v%)) and the ratio of the dihydroactinidiolide content to the acetic acid content (dihydroactinidiolide (ppb) / acetic acid (w / v%)) in the range of 0.00005 to 5300, respectively, the effects of improving the aroma, sweet aroma, thickness, and sweetness of the fruit juice were confirmed (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 kept at 50°C for 5 minutes. The mixture was then 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] Extract solution a, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 2 and filled into 100 mL PET bottles to prepare test products 10 to 13. A control was prepared without the addition of any extract solution (the same applies to all subsequent test examples).

[0065] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0067] [Table 2]

[0068] As shown in Table 2, the addition of peppermint extract was found to have the effect of improving the aroma, sweet aroma, thickness, and sweetness of the juice in test samples (A) containing a certain amount of menthyl acetate and dihydroactinidiolide and having 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 types of herbs (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 kept at 50°C for 5 minutes. The mixture was then 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] Extract a, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 3-1, and filled into 100 mL PET bottles to prepare test samples 14 to 19.

[0071] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0073] [Table 3-1]

[0074] (Test Example 3-2) 3% by mass of fenugreek (manufactured by S&B) was added to 97% by mass of water prepared at 50°C, and the mixture was kept at 50°C for 5 minutes. The mixture was then 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] Extract b, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 3-2, and filled into 100 mL PET bottles to prepare test samples 20 to 24.

[0076] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0078] [Table 3-2]

[0079] (Test Example 3-3) 3% by mass of chamomile (manufactured by Japan Green Tea Center Co., Ltd.) was added to 97% by mass of water prepared at 50°C, and the mixture was kept at 50°C for 5 minutes. The mixture was then 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 filled into 100 mL PET bottles to prepare test samples 25 to 29.

[0081] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

[0082] The contents (ppb) of components (A) to (D), acetic acid content (w / v%), (A) / acetic acid, (B) / acetic acid, and sensory evaluation results in each test product are shown in Table 3-3.

[0083] [Table 3-3]

[0084] (Test Example 3-4) 3% by mass of cumin (manufactured by Tomizawa Shoten Co., Ltd.) was added to 97% by mass of water prepared at 50°C, and the mixture was kept at 50°C for 5 minutes. The mixture was 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 filled into 100 mL PET bottles to prepare test samples 30 to 34.

[0086] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0088] [Table 3-4]

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

[0090] Extracts e to i, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 3-5, and filled into 100 mL PET bottles to prepare test products 35 to 39.

[0091] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0093] [Table 3-5]

[0094] As shown in Tables 3-1 to 3-5, except for rooibos extract (test sample 39), the addition of each herb extract was found to have the effect of improving the aroma, sweet aroma, thickness, and sweetness of the juice (test samples 14 to 38).

[0095] [Example 3] Examination of types of herbs and fruit juices (Test Example 4-1) To 97% by mass of water prepared at 50°C, 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.) was added, and the mixture was kept at 50°C for 5 minutes. It was then cooled to room temperature (25°C) in a water bath and 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] Extracts a to e, j to l, blueberry juice (manufactured by Marukai Corporation) or raspberry puree (manufactured by Cargill Japan), sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 4-1, and filled into 100 mL PET bottles to prepare test products 40 to 47.

[0097] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0099] [Table 4-1]

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

[0101] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[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 combination were changed, the addition of herb extract was confirmed to have the effect of improving the aroma, sweet aroma, thickness, and sweetness of the fruit juice (test samples 40 to 50). Furthermore, it was confirmed that the test samples to which these herb extracts were added contained the specified amounts of one or more of the components (A) to (D).

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

[0106] The extracts from each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 5, and filled into 100 mL PET bottles to prepare test samples 51 to 58.

[0107] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0109] [Table 5]

[0110] As shown in Table 5, when the herb extraction temperature was in the range of 5 to 100°C and the extraction time was in the range of 5 to 240 minutes, all of them were excellent in improving the aroma of the juice, the sweet aroma of the juice, the thickness of the juice, and the sweetness of the juice (test products 51 to 58).

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

[0112] The extracts from each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 6, and filled into 100 mL PET bottles to prepare test products 59 to 63.

[0113] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0115] [Table 6]

[0116] As shown in Table 6, when the pH of the solvent used to extract the herbs was acidic to neutral (test samples 59 to 62), the effect of improving the aroma, sweet aroma, thickness, and sweetness of the juice was superior compared to when the pH was alkaline (test sample 63).

[0117] (Test Example 7) Alcohol concentration of extraction solvent Extraction solvents adjusted to 50°C were used: 97% water by mass (100% water), a mixture of 76% water by mass and 21% 95% ethyl alcohol by mass (20% alcohol), a mixture of 44% water by mass and 53% 95% ethyl alcohol by mass (50% alcohol), and a mixture of 13% water by mass and 84% 95% ethyl alcohol by mass (80% alcohol). 3% by mass of peppermint (CS Peppermint p66, manufactured by S&B) was added, the mixture was kept at 50°C for 5 minutes, and 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 the extracts for each extraction condition.

[0118] The extracts from each extraction condition, apple juice, sugar, brown rice vinegar (acidity 6.1%), and water were mixed in the proportions (mass%) shown in Table 7, and filled into 100 mL PET bottles to prepare test samples 64 to 67.

[0119] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0121] [Table 7]

[0122] As shown in Table 7, the solvent used for herbal extraction was more effective in improving the aroma, sweet aroma, thickness, and sweetness of the juice than water alone (Test Sample 64) or a mixture of water and alcohol (Test Samples 65-67).

[0123] [Example 5] Comparison with high-intensity sweeteners (Test Example 8) Extract solution A, apple juice, sugar, sucralose (manufactured by San-Ei Gen FFI, 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 filled into 100 mL PET bottles to prepare test samples 68 to 70.

[0124] The contents of components (A) to (D) in the prepared test products were measured according to Reference Example, and a sensory evaluation was carried out in the same manner as in Test Example 1.

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

[0126] [Table 8]

[0127] As shown in Table 8, when a high-intensity sweetener (sucralose) was used, the sweetness was strong, but it was an artificial sweetness that lingered until the end, and was not the desired sweetness (Test Samples 69 and 70). [Industrial Applicability]

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

Claims

1. Fruit juice is 0.1% by mass or more, (B) dihydroactinidiolide, or an extract of a plant material containing (B) dihydroactinidiolide and one or more components selected from (A) menthyl acetate, (C) cineole, and (D) camphor; Contains 0.02 w / v% or more of acetic acid, the plant material is one or more selected from peppermint, fenugreek, chamomile, apple mint, thyme, cumin, laurel, cinnamon, rosemary, nutmeg, and coriander; The acetic acid-containing food or drink, wherein the content of (B) dihydroactinidiolide is 0.00001 to 0.246 ppb.

2. Fruit juice is 0.1% by mass or more, (C) cineole, or an extract of a plant material containing (C) cineole and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, and (D) camphor; Contains 0.02 w / v% or more of acetic acid, the plant material is one or more selected from peppermint, fenugreek, chamomile, apple mint, thyme, cumin, laurel, cinnamon, rosemary, nutmeg, and coriander; The acetic acid-containing food or drink, wherein the content of (C) cineole is 0.00001 to 0.013 ppb.

3. Fruit juice is 0.1% by mass or more, an extract of a plant material containing one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, and (C) cineole; Contains 0.02 w / v% or more of acetic acid, the plant material is one or more selected from peppermint, fenugreek, chamomile, apple mint, thyme, cumin, laurel, cinnamon, rosemary, nutmeg, and coriander; An acetic acid-containing food or beverage that satisfies one or more of the following (1) or (2): (1) The ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food or drink (menthyl acetate (ppb) / acetic acid (w / v%)) is 0.00005 to 1 (2) The ratio of the content of (B) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food or drink (dihydroactinidiolide (ppb) / acetic acid (w / v%)) is 0.00005 to 2

4. 4. The acetic acid-containing food or drink according to claim 1, comprising (A) menthyl acetate, the content of which is 0.00001 to 1000 ppb.

5. 4. The acetic acid-containing food or drink according to claim 2, which contains (B) dihydroactinidiolide, and the content of said dihydroactinidiolide is 0.00001 to 1000 ppb.

6. The acetic acid-containing food or drink according to claim 1 or 3, which contains (C) cineole and has a cineole content of 0.00001 to 70 ppb.

7. The acetic acid-containing food or drink according to any one of claims 1 to 3, which contains (D) camphor and has a camphor content of 0.01 to 15 ppb.

8. 3. The acetic acid-containing food or drink according to claim 1, wherein the ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food or drink (menthyl acetate (ppb) / acetic acid (w / v%)) is 0.00005 to 5300.

9. The acetic acid-containing food or drink according to claim 1 or 2, wherein the ratio of the content of (B) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food or drink (dihydroactinidiolide (ppb) / acetic acid (w / v%)) is 0.00005 to 5300.

10. The acetic acid-containing food or drink according to any one of claims 1 to 9, wherein the fruit juice is derived from one or more fruits selected from apples, berries, grapes, peaches, citrus fruits, melons, pears, and cherries.

11. The acetic acid-containing food or drink according to any one of claims 1 to 10, wherein the content of the fruit juice is 700% by mass or less.

12. The acetic acid-containing food or drink according to any one of claims 1 to 3, wherein the content of acetic acid is 15 w / v% or less.

13. A method for producing an acetic acid-containing food or drink having a fruit juice content of 0.1% by mass or more and an acetic acid content of 0.02 w / v% or more, The present invention comprises blending an extract of a plant material containing (B) dihydroactinidiolide, or (B) dihydroactinidiolide and one or more components selected from (A) menthyl acetate, (C) cineole, and (D) camphor into the acetic acid-containing food or drink, wherein the plant material is one or more components selected from peppermint, fenugreek, chamomile, apple mint, thyme, cumin, laurel, cinnamon, rosemary, nutmeg, and coriander; The above method, wherein the content of (B) dihydroactinidiolide is 0.00001 to 0.246 ppb.

14. A method for producing an acetic acid-containing food or drink having a fruit juice content of 0.1% by mass or more and an acetic acid content of 0.02 w / v% or more, The method comprises blending an extract of a plant material containing (C) cineole, or (C) cineole and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, and (D) camphor, into the acetic acid-containing food or drink, the plant material is one or more selected from peppermint, fenugreek, chamomile, apple mint, thyme, cumin, laurel, cinnamon, rosemary, nutmeg, and coriander; (C) The above method, wherein the cineole content is 0.00001 to 0.013 ppb.

15. A method for producing an acetic acid-containing food or drink having a fruit juice content of 0.1% by mass or more and an acetic acid content of 0.02 w / v% or more, The above method includes blending one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, and (C) cineole into the acetic acid-containing food or beverage, and satisfies one or more of the following (1) or (2): (1) The ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food or drink (menthyl acetate (ppb) / acetic acid (w / v%)) is 0.00005 to 1 (2) The ratio of the content of (B) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food or drink (dihydroactinidiolide (ppb) / acetic acid (w / v%)) is 0.00005 to 2

16. A method for improving the aroma and sweetness of fruit juice in an acetic acid-containing food or drink having a fruit juice content of 0.1% by mass or more and an acetic acid content of 0.02 w / v% or more, comprising: The present invention comprises blending an extract of a plant material containing (B) dihydroactinidiolide, or (B) dihydroactinidiolide and one or more components selected from (A) menthyl acetate, (C) cineole, and (D) camphor into the acetic acid-containing food or drink, wherein the plant material is one or more components selected from peppermint, fenugreek, chamomile, apple mint, thyme, cumin, laurel, cinnamon, rosemary, nutmeg, and coriander; The above method, wherein the content of (B) dihydroactinidiolide is 0.00001 to 0.246 ppb.

17. A method for improving the aroma and sweetness of fruit juice in an acetic acid-containing food or drink having a fruit juice content of 0.1% by mass or more and an acetic acid content of 0.02 w / v% or more, comprising: The method comprises blending an extract of a plant material containing (C) cineole, or (C) cineole and one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, and (D) camphor, into the acetic acid-containing food or drink, the plant material is one or more selected from peppermint, fenugreek, chamomile, apple mint, thyme, cumin, laurel, cinnamon, rosemary, nutmeg, and coriander; (C) The above method, wherein the cineole content is 0.00001 to 0.013 ppb.

18. A method for improving the aroma and sweetness of fruit juice in an acetic acid-containing food or drink having a fruit juice content of 0.1% by mass or more and an acetic acid content of 0.02 w / v% or more, comprising: The above method includes blending one or more components selected from (A) menthyl acetate, (B) dihydroactinidiolide, and (C) cineole into the acetic acid-containing food or beverage, and satisfies one or more of the following (1) or (2): (1) The ratio of the content of (A) menthyl acetate to the content of acetic acid in the acetic acid-containing food or drink (menthyl acetate (ppb) / acetic acid (w / v%)) is 0.00005 to 1 (2) The ratio of the content of (B) dihydroactinidiolide to the content of acetic acid in the acetic acid-containing food or drink (dihydroactinidiolide (ppb) / acetic acid (w / v%)) is 0.00005 to 2

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