Acetic acid-containing food or beverage

Abstract

The present invention addresses the problem of providing vinegar and acetic acid-containing foods and beverages that, without relying on sugar or high intensity sweeteners, exhibit an improvement in the stuffy odor of vinegar and acetic acid-containing foods and beverages, and that can be used in a broad range of applications. This problem is solved by a vinegar and an acetic acid-containing food or beverage that exhibit an acidity of at least 0.2 w / v% and that have a ratio (component B / component A) of the content of lower fatty acid (component B) to the content of higher alcohol (component A) of 0-10.

Description

Foods and beverages containing acetic acid

[0001] The present invention relates to vinegar and acetic acid-containing food and drink products that have been improved in terms of stuffy odor and imparted with a mellow aroma.

[0002] Acetic acid is used in various foods as a seasoning ingredient and in anticipation of its bacteriostatic action, etc. In recent years, along with the increasing health consciousness, acetic acid has been actively consumed as a beverage in anticipation of its various beneficial effects, such as its obesity-reducing effect, blood pressure-lowering effect, and blood sugar level-suppressing effect.

[0003] However, foods and beverages containing acetic acid may have a stuffy odor (smelling like sweaty feet or removed socks), which is mainly due to vinegar, and these unpleasant odors can hinder the intake of foods and beverages containing acetic acid. In particular, if the above-mentioned beneficial effects are expected, it is important to take foods and beverages containing acetic acid on a daily basis, so solving this problem is particularly important.

[0004] Given this background, methods using sugar or high-intensity sweeteners are known as methods for improving the palatability of acetic acid-containing foods and beverages. For example, Patent Document 1 discloses a method of adding sucralose to a black vinegar beverage, and Patent Document 2 discloses a method of blending brown sugar into a black vinegar-containing beverage. Patent Document 3 also discloses a method of adding rare sugars to acetic acid-containing foods and beverages. However, the use of sugar or high-intensity sweeteners may be avoided by health-conscious consumers. Furthermore, in acetic acid-containing seasonings, excessive sweetness can impair the original flavor of the seasoning, so a method for improving the stuffy odor of vinegar without relying on sweetness is needed. Meanwhile, Patent Document 4 discloses a technique for alleviating the unpleasant, peculiar odor inherent in vinegar itself, in which specific amounts of isomerized sugar and fructose are added to vinegar made from raw materials containing bran. However, even these techniques have not been able to sufficiently suppress the stuffy odor of vinegar.

[0005] In addition, as a method for suppressing the stuffy odor of vinegar in acetic acid-containing foods and beverages, fruit juice may be added, but this method has the problem that it is not possible to suppress the stuffy odor caused by vinegar for a long period after production, and furthermore, the smell of deteriorated fruit juice occurs.

[0006] JP 2002-335924 A JP 2019-140948 A JP 2014-8036 A JP 2008-206431 A

[0007] The present invention aims to provide a vinegar- and acetic acid-containing food or drink that can be used in a wide range of applications by improving the stuffy smell of the vinegar- and acetic acid-containing food or drink without relying on sugar or a high-intensity sweetener.

[0008] The present inventors conducted extensive research to solve the above-mentioned problems and found that the higher alcohols and lower fatty acids contained in vinegar- and acetic acid-containing foods and beverages affect the stuffy odor of vinegar- and acetic acid-containing foods and beverages. They also found that five types of higher alcohols, namely isoamyl alcohol, isobutanol, butanol, propanol, and n-amyl alcohol, and five types of lower fatty acids, namely isovaleric acid, isobutyric acid, butyric acid, propionic acid, and valeric acid, have a particularly strong effect on the stuffy odor of vinegar- and acetic acid-containing foods and beverages. After further extensive research, the present inventors found that by adjusting the ratio of the lower fatty acids to the higher alcohols to within a predetermined range, it is possible to suppress the stuffy odor of vinegar- and acetic acid-containing foods and beverages and to provide vinegar- and acetic acid-containing foods and beverages with a mellow aroma (referring to a fruity, gorgeous aroma, which can also be described as, for example, the aroma of ginjo sake).

[0009] That is, the present invention encompasses the following aspects: Item 1. The acidity (acetic acid concentration) is 0.2 to 20 w / v%, 0.2 to 18 w / v%, 0.2 to 16 w / v%, 0.2 to 14 w / v%, 0.2 to 12 w / v%, or 0.2 to 10 w / v%, and the lower limit can usually be 0.2 w / v% or more, 0.5 w / v% or more, 1 w / v% or more, 1.5 w / v% or more, 2 w / v% or more, 3 w / v% or more, or 4 w / v% or more, and the upper limit is not limited, but can be, for example, 21 w / v% or less, 19 w / v% or less, 17 w / v% or less, 15 w / v% or less, 13 w / v% or less, 11 w / v% or less, 9 w / v% or less, 8 w / v% or more. Item 1. An acetic acid-containing food or drink in which the content of lower fatty acids (component B) to the content of higher alcohols (component A) (component B / component A) is 0 to 10, 0.1 to 9, 0.2 to 8, 0.3 to 7, or 0.35 to 6.5, with the upper limit usually being 10 or less, 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4.5 or less, 4 or less, 3 or less, or 2 or less, and the lower limit is not particularly limited, but is, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more. The acetic acid-containing food or drink according to the preceding paragraph, wherein the higher alcohol is at least one, two or more, three or more, four or more, or all five selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol, and preferably contains at least one of (Component A1) isoamyl alcohol and (Component A2) isobutanol, and more preferably contains (Component A1) isoamyl alcohol and (Component A2) isobutanol.Item 3. The acetic acid-containing food or beverage according to any one of the preceding items, wherein the lower fatty acid is at least one, two or more, three or more, four or more, or all five selected from the group consisting of (Component B1) isovaleric acid, (Component B2) isobutyric acid, (Component B3) butyric acid, (Component B4) propionic acid, and (Component B5) valeric acid; the food or beverage contains at least one of (Component B1) isovaleric acid, (Component B2) isobutyric acid, and (Component B4) propionic acid; the food or beverage contains two of (Component B1) isovaleric acid, (Component B2) isobutyric acid, and (Component B4) propionic acid; or the food or beverage contains (Component B1) isovaleric acid, (Component B2) isobutyric acid, and (Component B4) propionic acid. Item 4. The ratio of the content of one or more of the B1 component, B2 component, and B4 component to the content of one or more of the A1 component and A2 component (B1 component / A1 component, or B2 component / A1 component, or B4 component / A1 component, or B1 component / A2 component, or B2 component / A2 component, or B4 component / A2 component, or (B1 component and B2 component) / A1 component, or (B1 component and B4 component) / A1 component, or (B2 component and B4 component) / A1 component, or (B1 component and B2 component) / A2 component, or (B1 component and B4 component) / A2 component, or (B2 component and B4 component) / A2 component, or (B1 component, B2 component, and B4 component) / A1 component, or (B1 component, B2 component, and B4 component) / A1 component, or (B1 component, B2 component, and B4 component) / A2 component, or (B1 component, B2 component, and B4 component) / A1 component, or (B1 component, B2 component, and B4 component) / A2 component, or B1 component / (A1 component A1 and component A2), or component B2 / (component A1 and component A2), or component B4 / (component A1 and component A2), or (component B1 and component B2) / (component A1 and component A2), or (component B1 and component B4) / (component A1 and component A2), or (component B1 and component B4) / (component A1 and component A2), or (component B2 and component B4) / (component A1 and component A2), or (component B1, component B2 and component B4) / (component A1 and component A2)), is 80 or less, 70 or less, 60 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less, and the lower limit is not particularly limited, but is, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more.Item 5. (Requirement 1) The ratio of the content of isovaleric acid (component B1) to the content of isoamyl alcohol (component A1) (component B1 / component A1) is 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5.3 or less, 5 or less, 4.5 or less, 4 or less, 3 or less, or 2 or less, and the lower limit is not particularly limited, but is, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.15 or more, 0.18 or more, or 0.2 or more; (Requirement 2) The ratio of the content of isobutyric acid (component B2) to the content of isobutanol (component A2) (component B2 / component A2) is 10 or less, 9 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4 or less, 3 or less, or 2 or less, and the lower limit is not particularly limited, but is, for example, 0 or more, 0.001 or more, 0.005 or more, 0.01 or more, 0.03 or more, 0.05 or more, or 0.07 or more; and Item 5. The acetic acid-containing food or drink according to any one of the preceding items, which satisfies at least one requirement selected from the group consisting of: (Requirement 3) the ratio of the content of propionic acid (component B4) to the content of propanol (component A4) (component B4 / component A4) is 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less, and the lower limit is not particularly limited, but is, for example, 1 or more, 2 or more, 3 or more, 4 or more, 5 or more, 6 or more, 6.5 or more, 7 or more, 8 or more, or 8.5 or more. (Requirement 4) (Component A1) contains isoamyl alcohol, and the content thereof is 24 ppm or less, 20 ppm or less, 16 ppm or less, 12 ppm or less, 10 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, 5 ppm or less, or 4 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is, for example, 0.4 ppm or more, 1 ppm or more, 1.5 ppm or more, 2 ppm or more, or 2.5 ppm or more; and (Requirement 5) (Component A2) contains isobutanol, and the content thereof is 24 ppm or less, 20 ppm or less, 16 ppm or less, 12 ppm or less, 10 ppm or less, 6 ppm or less, 5 ppm or less, 4 ppm or less, or 3.5 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is, for example, 0.4 ppm or more, 0.8 ppm or more, 1.2 ppm or more, 1.7 ppm or more, or 2 ppm or more;Item 7. The acetic acid-containing food or drink according to any one of the preceding items, which satisfies at least one requirement selected from the group consisting of: Item 6: (Requirement 6) The content of butanol (A3 component) is 8 ppm or less, 7 ppm or less, 5 ppm or less, 4 ppm or less, or 2 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is not particularly limited, but is, for example, 0 ppm; (Requirement 7) The content of propanol (A4 component) is 10 ppm or less, 8 ppm or less, 6 ppm or less, 4 ppm or less, 2 ppm or less, 1 ppm or less, or 0.5 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is not particularly limited, but is, for example, 0 ppm or more, 0.001 ppm or more, 0.005 ppm or more, 0.01 ppm or more, 0.1 ppm or more, or 0.17 ppm or more; (Requirement 8) The acetic acid-containing food or drink according to any one of the preceding items, which satisfies at least one requirement selected from the group consisting of: (Component A5) the content of n-amyl alcohol is 8 ppm or less, 7 ppm or less, 5 ppm or less, 4 ppm or less, 3 ppm or less, 2.5 ppm or less, 2 ppm or less, 1 ppm or less, 0.5 ppm or less, 0.1 ppm or less, or 0.05 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is not particularly limited, but may be, for example, 0 ppm. Item 8. (Requirement 9) (Component B1) The content of isovaleric acid is 20 ppm or less, 19 ppm or less, 18 ppm or less, 17 ppm or less, 16 ppm or less, 15 ppm or less, 14 ppm or less, 12 ppm or less, 10 ppm or less, 8 ppm or less, or 4 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is not particularly limited, but is, for example, 0.1 ppm or more, 0.2 ppm or more, 0.4 ppm or more, 0.6 ppm or more, or 0.8 ppm or more; (Requirement 10) (Component B2) The content of isobutyric acid is 16 ppm or less, 15 ppm or less, 14 ppm or less, 13 ppm or less, 12 ppm or less, 11 ppm or less, 10 ppm or less, 9 ppm or less, 8 ppm or less, or 4 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is not particularly limited, but is, for example, 0.01 ppm or more, 0.03 ppm or more, 0.05 ppm or more, 0.1 ppm or more, or 0.15 ppm or more;(Requirement 11) (Component B3) The content of butyric acid per 1% of acidity (acetic acid concentration) is 8 ppm or less, 7 ppm or less, 6 ppm or less, 5.5 ppm or less, 5 ppm or less, 4.5 ppm or less, 4 ppm or less, 3 ppm or less, or 2 ppm or less, and the lower limit is not particularly limited, but is, for example, 0 ppm or more; (Requirement 12) (Component B4) The propionic acid content is 20 ppm or less, 16 ppm or less, 12 ppm or less, 11 ppm or less, 10 ppm or less, 9 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, 5.5 ppm or less, 5 ppm or less, or 4 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is not particularly limited, but is, for example, 0.1 ppm or more, 0.3 ppm or more, 0.5 ppm or more, 1 ppm or more, or 1.5 ppm or more; (Requirement 13) (Component B5) The acetic acid-containing food or drink according to any one of the preceding items, which satisfies at least one requirement selected from the group consisting of: the content of valeric acid (component B5) is 8 ppm or less, 6 ppm or less, 5 ppm or less, 4 ppm or less, 3 ppm or less, 2 ppm or less, 1.5 ppm or less, 1 ppm or less, or 0.5 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is not particularly limited, but is, for example, 0 ppm or more. Item 9. (Requirement 14) The ratio of the content of isobutyric acid (component B2) to the content of isoamyl alcohol (component A1) (component B2 / component A1) is 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5.5 or less, 5 or less, 4.5 or less, or 4 or less, and the lower limit is not particularly limited, but is, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, or 1.0 or more; (Requirement 15) The ratio of the content of propionic acid (component B4) to the content of isoamyl alcohol (component A1) (component B4 / component A1) is 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, or 2 or less. There is no particular lower limit, but the ratio is, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, or 0.7 or more.(Requirement 16) The acetic acid-containing food or drink according to any one of the preceding items, which satisfies at least one requirement selected from the group consisting of: (Requirement 16) the ratio of the content of isovaleric acid (component B1) to the content of isobutanol (component A2) (component B1 / component A2) is 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.5 or less, 9 or less, or 8.5 or less, and the lower limit is not particularly limited, but is, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 1.0 or more, or 1.5 or more. Item 10. Item 10. The acetic acid-containing food or drink according to any one of the preceding items, wherein the ratio of the acetoin content to the higher alcohol content (Component A) is 39 or less, 35 or less, 29 or less, 27 or less, 24 or less, 20 or less, 18 or less, 15 or less, 13 or less, 10 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 4.9 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.6 or less, or 1.3 or less, and the lower limit is not particularly limited, but is, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 0.75 or more, or 1.0 or more. Item 11. The acetic acid-containing food or drink according to any one of the preceding items, wherein the ratio of the diacetyl content to the higher alcohol content (Component A) is 0.5 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.15 or less, 0.1 or less, 0.070 or less, 0.054 or less, 0.050 or less, 0.045 or less, 0.040 or less, 0.035 or less, 0.031 or less, 0.025 or less, or 0.020 or less, and the lower limit is not particularly limited, but is, for example, 0. The acetic acid-containing food or drink according to any one of the preceding paragraphs, wherein the decane peak area ratio to acetic acid in the acetic acid-containing food or drink measured by analytical method A is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.00025 or more, 0.0004 or more, 0.0005 or more, 0.0006 or more, 0.0007 or more, 0.001 or more, or 0.0015 or more, and the upper limit is not particularly limited, but is, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less. <Analysis method A> Separation and concentration of components are carried out according to the following conditions.100 g of ultrapure, 2-fold diluted sample was weighed into a 1 L vial, sealed, and preheated at 40°C for 30 minutes. Then, 200 mL of the gas phase in the vial was introduced into the concentrator. The concentrator removed moisture and atmospheric components from the sample collected in the vial, concentrating the volatile organic compounds, which were then introduced into a GC-MS for analysis. Specifically, the sample was passed through M1 (Empty) and M2 (Tenax), both of which were cryogenically cooled with liquid nitrogen. The moisture remained in M1 (Empty), the volatile organic compounds concentrated in M2 (Tenax), and the other components were allowed to break through. The volatile organic compounds were then desorbed and transported to M3 (CryoFoucus) with a carrier gas. They were then trapped at -150°C, rapidly heated, and desorbed before being introduced into the GC. [Volatile component concentrator] ・M1 (Empty) temperature: Trap -40℃→Desorb 10℃ ・M2 (Tenax) temperature: Trap -50℃→Desorb 220℃ ・M3 (CryoFocus) temperature: Trap -150℃→Desorb 80℃ Section 13. Item 13. The acetic acid-containing food or drink according to any one of the preceding items, wherein the decane peak area ratio to the higher alcohol (Component A) in the acetic acid-containing food or drink measured by Analysis Method A is greater than 0, 0.000001 or more, 0.000005 or more, 0.00001 or more, 0.00005 or more, 0.0001 or more, 0.00025 or more, 0.0005 or more, 0.00075 or more, 0.001 or more, or 0.0015 or more, and the upper limit is not particularly limited, but is, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less. Item 14. The acetic acid-containing food or drink according to any one of the preceding items, wherein the acetic acid-containing food or drink is vinegar. The vinegar and acetic acid-containing food and drink containing vinegar according to any one of the preceding paragraphs, wherein the alcohol used as a raw material for the vinegar satisfies (i) and / or (ii) and / or (iii): (i) The alcohol used as a raw material for the vinegar contains alcohol that has undergone a distillation process in its production process in an amount of 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, 1% by mass or less, or 0% by mass;(ii) The alcohol used as a raw material for the vinegar is obtained by alcoholic fermentation of carbohydrates, and the carbon source of the alcohol used as a raw material for the vinegar is a grain (rice, wheat, barley, corn, etc.), sake lees, fruit (apples, grapes, etc.), vegetables, other agricultural products, or honey, and the carbon source is derived from a single plant. (iii) The vinegar is specified as "pure XX vinegar" in the Vinegar Quality Labeling Standards (Ministry of Agriculture, Forestry and Fisheries Notification No. 1507, October 16, 2008). Item 16. The acetic acid-containing food or drink according to any one of the preceding items, wherein the acetic acid-containing food or drink is a beverage or a composition for preparing such a beverage. Item 17. The acetic acid-containing food or drink according to any one of the preceding items, further containing fruit juice. Item 18. Item 18. The acetic acid-containing food or drink according to any one of the preceding items, wherein the fruit juice content (calculated as straight fruit juice) is 0.2% by mass or more and 900% by mass or less, 1% by mass or more and 800% by mass or less, or 2% by mass or more and 800% by mass or less; more specifically, the lower limit of the content is, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass or more; and the upper limit of the content is 50% by mass or less, 100% by mass or less, 150% by mass or less, 200% by mass or less, 250% by mass or less, 300% by mass or less, 400% by mass or less, 500% by mass or less, 600% by mass or less, 700% by mass or less, or 800% by mass or less. Item 20. The acetic acid-containing food or drink according to any one of the preceding items, wherein the fruit juice is at least one selected from the group consisting of strawberry juice, apple juice, citrus juice, pomegranate juice, peach juice, grape juice, blueberry juice, raspberry juice, pineapple juice, and mango juice. Item 21. The acetic acid-containing food or drink according to any one of the preceding items, further comprising vegetable juice. Item 22. The acetic acid-containing food or drink according to any one of the preceding items, wherein the vegetable juice is at least one selected from the group consisting of tomato juice, ginger juice, and soy milk. Item 23. The acetic acid-containing food or drink according to any one of the preceding items, wherein the acetic acid-containing food or drink is a seasoning, dessert sauce, or cooked rice. Item 24. The acetic acid-containing food or drink according to any one of the preceding items, wherein the acetic acid-containing food or drink is used for preparing at least one acetic acid-containing food or drink selected from the group consisting of beverages, seasonings, dessert sauces, and cooked rice.Item 23A. Use of the acetic acid-containing food or drink according to any one of the preceding items for preparing at least one acetic acid-containing food or drink selected from the group consisting of beverages, seasonings, dessert sauces, and cooked rice. Item 23B. A method for preparing at least one acetic acid-containing food or drink selected from the group consisting of beverages, seasonings, dessert sauces, and cooked rice, comprising blending the acetic acid-containing food or drink according to any one of the preceding items.

[0010] According to the present invention, the stuffy odor of vinegar- and acetic acid-containing foods and beverages can be improved without relying on sugar or high-intensity sweeteners, and vinegar- and acetic acid-containing foods and beverages that can be used in a wide range of applications can be provided.

[0011] In this specification, the expressions "contain" and "comprise" include the concepts of "contain", "include", "consist essentially of" and "consist only of".

[0012] In this specification, the expression "and / or" includes both "and" and "or." For example, "A and / or B" includes both A and B and A or B, and indicates three cases: A alone, B alone, and both A and B. In addition, in this specification, the expression "to" indicating a numerical range means that the numerical values ​​before and after it are included. For example, a numerical range of "M to N" (M and N are any positive numbers, M<N) means "M or more and N or less." In addition, in this specification, ranges obtained by arbitrarily exchanging the upper and / or lower limits of the above ranges and ranges obtained by arbitrarily combining them are also disclosed.

[0013] In the definition of percentages in the present invention, when simply stated as "w / v %", "mass %", and "ppm" without any particular specification, they represent percentages "converted to wet mass". Furthermore, in the present invention, "ppm" is synonymous with "ppm by mass". Note that in the present invention, "converted to wet mass" (sometimes simply referred to as "wet mass basis") represents the content ratio of a target component in a sample, calculated using the wet mass of the sample including water as the denominator and the mass of the target component contained in the sample as the numerator.

[0014] The method for calculating the concentration of each component in the acetic acid-containing food or drink of the present invention is as follows: When the amount of the component in the acetic acid-containing food or drink of the present invention is known (for example, when the acetic acid-containing food or drink is obtained by mixing purified components), the concentration of the component can be calculated from the amount of the component and the volume and / or mass of the acetic acid-containing food or drink; when the amount of the component is unknown, the concentration can be measured according to a known method.

[0015] In one aspect, the present invention relates to an acetic acid-containing food or drink (sometimes referred to herein as the "acetic acid-containing food or drink of the present invention") having an acidity (acetic acid concentration) of 0.2 w / v % or more and a ratio of the content of lower fatty acids (component B) to the content of higher alcohols (component A) (component B / component A) of 0 to 10. This will be explained below.

[0016] The acetic acid-containing food and drink of the present invention contains acetic acid, and the acetic acid is an acetic acid molecule (CH ３ COOH) and acetate ions (CH ３ COO-), and the content of acetic acid refers to the total concentration of these. The origin of acetic acid in the acetic acid-containing food and drink of the present invention is not particularly limited as long as it is a source suitable for food and drink. For example, it can be derived from a food additive (e.g., commercially available acetic acid), or it can be acetic acid contained in a known vinegar production method. The acetic acid in the acetic acid-containing food and drink of the present invention is preferably acetic acid obtained by alcoholic fermentation of raw materials such as fruit or grains with yeast and then further acetic acid fermentation with acetic acid bacteria, and the raw material is particularly preferably grains (e.g., brown rice). From this perspective, in one aspect of the present invention, the content of acetic acid obtained by acetic fermentation of alcoholic fermentation products of fruit and / or grains relative to 100% by mass of acetic acid in the acetic acid-containing food and drink of the present invention is, for example, 70% by mass or more, preferably 80% by mass or more, more preferably 90% by mass or more, even more preferably 95% by mass or more, even more preferably 97% by mass or more, particularly preferably 99% by mass or more, and particularly preferably 100% by mass.

[0017] The acidity (acetic acid concentration) of the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of suitability for preparing foods and drinks to be consumed (particularly for drinking), it is preferably 0.2 to 20 w / v%, more preferably 0.2 to 18 w / v%, even more preferably 0.2 to 16 w / v%, still more preferably 0.2 to 14 w / v%, particularly preferably 0.2 to 12 w / v%, and particularly preferably 0.2 to 10 w / v%. The lower limit of the acetic acid content is not particularly limited and can be, for example, 0.2 w / v%, 0.5 w / v%, 1 w / v%, 1.5 w / v%, 2 w / v%, 3 w / v%, or 4 w / v%, while the upper limit can be, for example, 21 w / v%, 19 w / v%, 17 w / v%, 15 w / v%, 13 w / v%, 11 w / v%, 9 w / v%, 8 w / v%, 7 w / v%, or 6 w / v%. The claims and specification of this patent refer to "per 1% acidity (acetic acid concentration)," but this is synonymous with "per 1.0 w / v% acidity (acetic acid concentration)."

[0018] The acidity of the acetic acid-containing food or beverage of the present invention refers to the acetic acid concentration. Specifically, the acidity in this specification is a value measured by the following method. The acetic acid content is determined by diluting the sample with ultrapure water to a concentration of approximately 100 mg%, and analyzing the acetic acid peak area using high-performance liquid chromatography (HPLC) under the following conditions. Furthermore, 100 mg% acetic acid diluted with ultrapure water is analyzed as a standard sample, and the acetic acid content of each sample is calculated using the external standard method. When the acetic acid-containing food or beverage of the present invention is vinegar, the acidity may be determined by neutralization titration (endpoint pH 8.2) of the measurement sample (vinegar) using phenolphthalein as an indicator and 1N aqueous sodium hydroxide solution. 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 × 2 (Showa Denko K.K.) Column temperature: 50°C Detection: Electrical conductivity detector CDD-10VP (Shimadzu Corporation)

[0019] The acetic acid-containing food or drink of the present invention contains (component A) a higher alcohol and (component B) a lower fatty acid.

[0020] The higher alcohol in the present invention refers to a chain alcohol having 3 or more carbon atoms. The higher alcohol in the present invention is preferably at least one selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol, preferably two or more, preferably three or more, preferably four or more, and preferably all five. It preferably contains at least one of (Component A1) isoamyl alcohol and (Component A2) isobutanol, and preferably contains (Component A1) isoamyl alcohol and (Component A2) isobutanol. In addition, in an embodiment in which Component A is at least one selected from the group consisting of Components A1 to A5, Component A refers collectively to Components A1 to A5, and the total content of Component A refers to the total content of Components A1 to A5. In this specification, the term "higher alcohol" may be appropriately rephrased as "higher alcohol in the present invention" or "higher alcohol of the present invention."

[0021] The content of higher alcohol in the acetic acid-containing food or drink of the present invention can be measured by known methods, for example, by gas chromatography or the method described in the Examples below. The origin of the higher alcohol contained in the acetic acid-containing food or drink of the present invention is not particularly limited as long as it is suitable for food or drink. For example, it can be derived from a food additive, or it can be contained by a known method for producing vinegar.

[0022] The lower fatty acid in the present invention refers to a fatty acid having 5 or less carbon atoms. The lower fatty acid contained in the acetic acid-containing food or drink of the present invention is preferably at least one selected from the group consisting of (B1 component) isovaleric acid, (B2 component) isobutyric acid, (B3 component) butyric acid, (B4 component) propionic acid, and (B5 component) valeric acid, preferably two or more, preferably three or more, preferably four or more, and preferably all five, and preferably contains at least one of (B1 component) isovaleric acid, (B2 component) isobutyric acid, and (B4 component) propionic acid, preferably contains two of (B1 component) isovaleric acid, (B2 component) isobutyric acid, and (B4 component) propionic acid, and preferably contains (B1 component) isovaleric acid, (B2 component) isobutyric acid, and (B4 component) propionic acid. In addition, in an embodiment in which the component B is at least one selected from the group consisting of components B1 to B5, the term "component B" refers collectively to components B1 to B5, and the total content of components B refers to the total content of components B1 to B5. In this specification, the expression "lower fatty acid" is appropriately referred to as "lower fatty acid in the present invention" or "lower fatty acid of the present invention."

[0023] The content of lower fatty acids in the acetic acid-containing food or drink of the present invention can be measured by known methods, for example, by high performance liquid chromatography, or by the method described in the Examples below. The origin of the lower fatty acids contained in the acetic acid-containing food or drink of the present invention is not particularly limited as long as they are suitable for food or drink, and for example, they can be derived from food additives or may be contained by known methods for producing vinegar.

[0024] The acetic acid-containing food and drink of the present invention contains a predetermined ratio of component A and component B. In the acetic acid-containing food and drink of the present invention, the ratio of the content of component B (the total content of components B1 to B5 in an embodiment in which component B is at least one selected from the group consisting of components A1 to A5) to the content of component A (the total content of components A1 to A5 in an embodiment in which component A is at least one selected from the group consisting of components B1 to B5) per 1% acidity (acetic acid concentration) (component B / component A) is 0 to 10, preferably 0.1 to 9, more preferably 0.2 to 8, even more preferably 0.3 to 7, and particularly preferably 0.35 to 6.5, and is usually 10 or less, preferably 9 or less, more preferably 8 or less, even more preferably 7 or less, particularly preferably 6.5 or less, particularly preferably 6 or less, 5.5 or less, 5 or less, 4.5 or less, 4 or less, 3 or less, or 2 or less. The lower limit is not particularly limited and may be, for example, 0, 0.1, 0.2, 0.3, 0.35, or 0.4. In addition to the above, the ratio of the content of component B1 to the total content of component A may be within a certain range. This ratio may be, for example, 10 or less, 8 or less, 6 or less, 4 or less, 3 or less, or 2 or less. The lower limit is not particularly limited and may be, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more. Instead of the content of component B1, the content of component B2 may be sufficient, or the content of component B3 may be sufficient, or the content of component B4 may be sufficient, or the content of component B5 may be sufficient, or the total content of component B1 and component B2 may be sufficient, or the total content of component B1 and component B4 may be sufficient, or the total content of component B2 and component B4 may be sufficient, or the total content of component B1, component B2, and component B4 may be sufficient. The ratio of the total content of component B to the content of component A1 may be within a certain range. This ratio may be, for example, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, or 25 or less. There is no particular lower limit, but the ratio may be, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more.Alternatively, the content of the A2 component may be sufficient instead of the content of the A1 component, the content of the A3 component may be sufficient, the content of the A4 component may be sufficient, the content of the A5 component may be sufficient, or the total content of the A1 and A2 components may be sufficient. Furthermore, the ratio of the content of one or more of the B1 component, the B2 component, and the B4 component to the content of one or more of the A1 and A2 components may be, for example, 80 or less, 70 or less, 60 or less, 50 or less, 45 or less, 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.35 or more, or 0.4 or more. By adjusting the ratio of the higher alcohol of the present invention and the lower fatty acid of the present invention as described above, the stuffy odor of vinegar and acetic acid-containing foods and beverages can be significantly suppressed and a mellow aroma can be imparted.

[0025] The acetic acid-containing food or drink of the present invention is further preferably characterized by containing component A and component B in predetermined amounts.

[0026] The content of component A (in an embodiment in which component A is at least one selected from the group consisting of components A1 to A5, the total content of components A1 to A5) is not particularly limited, but from the viewpoint of not impairing the refreshing acidity characteristic of vinegar and suppressing the development of the pungent odor of vinegar derived from higher alcohols, it is preferably 40 ppm or less, more preferably 36 ppm or less, even more preferably 24 ppm or less, particularly preferably 16 ppm or less, and especially preferably 12 ppm or less per 1% of acidity (acetic acid concentration). Furthermore, from the viewpoint of fully developing a mellow aroma, the lower limit is preferably 0.4 ppm or more, more preferably 1 ppm or more, even more preferably 1.5 ppm or more, particularly preferably 2 ppm or more, especially preferably 2.5 ppm or more, 3 ppm or more, 4 ppm or more, or 5 ppm or more per 1% of acidity (acetic acid concentration). In an embodiment in which component A is at least one selected from the group consisting of components A1 to A5, if the content of component A exceeds 20 ppm per 1% of acidity (acetic acid concentration), the pungent odor of vinegar derived from the higher alcohol may be perceived. In other words, by adjusting the content of the higher alcohol within the above range, the development of the pungent odor can be suppressed and the mellow aroma can be fully developed.

[0027] The content of lower fatty acids (B component) in the present invention (in an embodiment in which B component is at least one selected from the group consisting of B1 component to B5 component, the total content of B1 component to B5 component) is not particularly limited, but from the viewpoint of significantly suppressing the stuffy odor of vinegar and acetic acid-containing foods and beverages, it is preferably 60 ppm or less, more preferably 50 ppm or less, even more preferably 45 ppm or less, particularly preferably 40 ppm or less, particularly preferably 35 ppm or less, 30 ppm or less, 20 ppm or less, or 10 ppm or less per 1% of acidity (acetic acid concentration). The lower limit is also not particularly limited, but can be, for example, 0.2 ppm, 0.4 ppm, 1 ppm, 2 ppm, or 3 ppm per 1% of acidity (acetic acid concentration).

[0028] The acetic acid-containing food or drink of the present invention is preferably characterized in that the A component is at least one selected from the group consisting of A1 to A5 components and the B component is at least one selected from the group consisting of B1 to B5 components. In this embodiment, the contents and ratios (B component / A component) of the A and B components are adjusted within the aforementioned ranges, and the food or drink preferably satisfies at least one requirement selected from the group consisting of: (Requirement 1) the ratio of the isovaleric acid content of the B1 component to the isoamyl alcohol content of the A1 component (B1 component / A1 component) is 8 or less, (Requirement 2) the ratio of the isobutyric acid content of the B2 component to the isobutanol content of the A2 component (B2 component / A2 component) is 10 or less, and (Requirement 3) the ratio of the propionic acid content of the B4 component to the propanol content of the A4 component (B4 component / A4 component) is 80 or less.

[0029] The acetic acid-containing food and beverage of the present invention preferably satisfies one or more, more preferably two or more, and even more preferably all three of requirements 1 to 3. By satisfying these multiple requirements, the stuffy odor of vinegar- and acetic acid-containing food and beverage can be more significantly suppressed and a more mellow aroma can be imparted. The detailed mechanism by which this effect is achieved is unknown, but it is believed that by adjusting the content of each component and the ratio of its content to other components within an appropriate range, the aromas possessed by each component alone are combined, resulting in suppression of the stuffy odor and a perception of a mellow aroma. Furthermore, the content of each component and the ratio of component A to component B (component B / component A, component B1 / component A1, component B2 / component A2, component B4 / component A4) can be adjusted as desired within the ranges disclosed herein.

[0030] Furthermore, the acetic acid-containing food or beverage of the present invention may satisfy at least one requirement selected from the group consisting of: (Requirement 14) the ratio of the content of isobutyric acid (component B2) to the content of isoamyl alcohol (component A1) (component B2 / component A1) is 10 or less; (Requirement 15) the ratio of the content of propionic acid (component B4) to the content of isoamyl alcohol (component A1) (component B4 / component A1) is 10 or less; (Requirement 16) the ratio of the content of isovaleric acid (component B1) to the content of isobutanol (component A2) (component B1 / component A2) is 15 or less.

[0031] The acetic acid-containing food and beverage of the present invention preferably satisfies one or more, more preferably two or more, and even more preferably all three of requirements 14 to 16. By satisfying these multiple requirements, the stuffy odor of vinegar- and acetic acid-containing food and beverage can be more significantly suppressed and a more mellow aroma can be imparted. The detailed mechanism by which this effect is achieved is unknown, but it is believed that by adjusting the content of each component and the ratio of its content to other components within an appropriate range, the aromas possessed by each component alone are combined, resulting in the suppression of stuffy odor and the perception of a mellow aroma. Furthermore, the content of each component and the ratio of component A to component B (component B / component A, component B2 / component A1, component B4 / component A1, component B1 / component A2) can be adjusted as desired within the ranges disclosed herein.

[0032] (Component A1) Isoamyl alcohol is a compound represented by the chemical formula C ５ H １２O is a type of organic compound classified as an alcohol (CAS#: 123-51-3). The content of isoamyl alcohol in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of not impairing the refreshing acidity specific to vinegar and not expressing an irritating odor, it is preferably 24 ppm or less, more preferably 20 ppm or less, even more preferably 16 ppm or less, particularly preferably 12 ppm or less, particularly preferably 10 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, 5 ppm or less, or 4 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit is preferably 0.4 ppm or more, more preferably 1 ppm or more, even more preferably 1.5 ppm or more, particularly preferably 2 ppm or more, particularly preferably 2.5 ppm or more per 1% of acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink and fully expressing a mellow aroma. In other words, by adjusting the content of A1 component within the above range, the stuffy smell of vinegar and acetic acid-containing foods and beverages can be suppressed, the development of irritating odors can be suppressed, and a mellow aroma can be fully developed.

[0033] (Component A2) Isobutanol is a compound of the chemical formula C ４ H １０It is a type of organic compound classified as an alcohol (CAS#: 78-83-1), represented by O, and is also called isobutyl alcohol. The content of isobutanol in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of not impairing the refreshing acidity characteristic of vinegar and not producing an irritating odor, it is preferably 24 ppm or less, more preferably 20 ppm or less, even more preferably 16 ppm or less, particularly preferably 12 ppm or less, particularly preferably 10 ppm or less, 6 ppm or less, 5 ppm or less, 4 ppm or less, or 3.5 ppm or less per 1% of acidity (acetic acid concentration). From the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink and fully producing a mellow aroma, the lower limit value is preferably 0.4 ppm or more, more preferably 0.8 ppm or more, even more preferably 1.2 ppm or more, particularly preferably 1.7 ppm or more, and particularly preferably 2 ppm or more per 1% of acidity (acetic acid concentration). In other words, by adjusting the content of component A2 within the above range, the stuffy smell of vinegar and acetic acid-containing foods and beverages can be suppressed, the development of irritating odors can be suppressed, and a mellow aroma can be fully developed.

[0034] (Component A3) Butanol is a compound of the chemical formula C ４ H １０ Butanol is a general term for monohydric alcohols having four carbon atoms, represented by n-butyl alcohol (N-butyl alcohol), and is also called butyl alcohol. Although butanol has isomers, the butanol in the acetic acid-containing food and beverage of the present invention refers to n-butanol (CAS#: 71-36-3). The butanol content in the acetic acid-containing food and beverage of the present invention is not particularly limited, but from the viewpoint of not impairing the refreshing acidity characteristic of vinegar, suppressing the stuffy odor of vinegar and acetic acid-containing food and beverage, suppressing the development of pungent odors, and fully developing a mellow aroma, it is preferably 8 ppm or less, more preferably 7 ppm or less, even more preferably 5 ppm or less, particularly preferably 4 ppm or less, and particularly preferably 2 ppm or less. The lower limit of the butanol content in the acetic acid-containing food and beverage of the present invention is not particularly limited, and may be, for example, 0 ppm per 1% acidity (acetic acid concentration).

[0035] (Component A4) Propanol is a compound of the chemical formula C ３ H ８ Propanol is a type of organic compound classified as an alcohol, represented by the formula O. Although propanol has isomers, the propanol in the acetic acid-containing food and drink of the present invention refers to 1-propanol (CAS#: 71-23-8). The propanol content in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of not impairing the refreshing acidity characteristic of vinegar and not producing an irritating odor, it is preferably 10 ppm or less, more preferably 8 ppm or less, even more preferably 6 ppm or less, particularly preferably 4 ppm or less, especially preferably 2 ppm or less, 1 ppm or less, or 0.5 ppm or less per 1% of acidity (acetic acid concentration). The lower limit value is preferably 0 ppm or more, more preferably 0.001 ppm or more, even more preferably 0.005 ppm or more, particularly preferably 0.01 ppm or more, especially preferably 0.1 ppm or more, or 0.17 ppm or more per 1% of acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink and fully producing a mellow aroma. In other words, by adjusting the content of A4 component within the above range, the stuffy smell of vinegar and acetic acid-containing foods and beverages can be suppressed, the development of irritating odors can be suppressed, and a mellow aroma can be fully developed.

[0036] (Component A5) n-amyl alcohol is C ５ H １２O, and is a type of organic compound classified as an alcohol (CAS#: 71-41-0), also known as 1-pentanol. The content of n-amyl alcohol in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink, suppressing the development of pungent odors, and fully developing a mellow aroma without impairing the refreshing acidity characteristic of vinegar, the content is preferably 8 ppm or less, more preferably 7 ppm or less, even more preferably 5 ppm or less, particularly preferably 4 ppm or less, particularly preferably 3 ppm or less, 2.5 ppm or less, 2 ppm or less, 1 ppm or less, 0.5 ppm or less, 0.1 ppm or less, or 0.05 ppm or less per 1% of acidity (acetic acid concentration). Furthermore, the lower limit of the content of n-amyl alcohol in the acetic acid-containing food and drink of the present invention is not particularly limited, and may be, for example, 0 ppm per 1% of acidity (acetic acid concentration).

[0037] (B1 component) Isovaleric acid is a compound of the chemical formula C ５ H １０ O ２ (CAS#: 503-74-2) and is also called 3-methylbutanoic acid. The content of isovaleric acid in the acetic acid-containing food or drink of the present invention is not particularly limited, but from the viewpoint of suppressing stuffy odors in vinegar and acetic acid-containing food or drink, it is preferably 20 ppm or less, more preferably 19 ppm or less, even more preferably 18 ppm or less, particularly preferably 17 ppm or less, and particularly preferably 16 ppm or less, 15 ppm or less, 14 ppm or less, 12 ppm or less, 10 ppm or less, 8 ppm or less, or 4 ppm or less per 1% of acidity (acetic acid concentration). Furthermore, the lower limit of the isovaleric acid content in the acetic acid-containing food and beverage of the present invention may be, for example, 0.1 ppm, 0.2 ppm, 0.4 ppm, 0.6 ppm, or 0.8 ppm per 1% of acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and beverage.

[0038] (Component B2) Isobutyric acid is a compound of the chemical formula C ４ H ８ O ２It is a short-chain fatty acid represented by the formula (CAS#: 79-31-2). The content of isobutyric acid in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink, it is preferably 16 ppm or less, more preferably 15 ppm or less, even more preferably 14 ppm or less, particularly preferably 13 ppm or less, particularly preferably 12 ppm or less, 11 ppm or less, 10 ppm or less, 9 ppm or less, 8 ppm or less, or 4 ppm or less per 1% of acidity (acetic acid concentration). Furthermore, from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink, the lower limit of the content of isobutyric acid in the acetic acid-containing food and drink of the present invention may be, for example, 0.01 ppm, 0.03 ppm, 0.05 ppm, 0.1 ppm, or 0.15 ppm per 1% of acidity (acetic acid concentration).

[0039] (B3 component) Butyric acid is a compound of the chemical formula C ４ H ８ O ２ (CAS#: 107-92-6). The content of butyric acid in the acetic acid-containing food or drink of the present invention is preferably 8 ppm or less, more preferably 7 ppm or less, even more preferably 6 ppm or less, particularly preferably 5.5 ppm or less, and particularly preferably 5 ppm or less, 4.5 ppm or less, 4 ppm or less, 3 ppm or less, or 2 ppm or less per 1% of acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food or drink. Furthermore, the lower limit of the content of butyric acid in the acetic acid-containing food or drink of the present invention is usually 0 ppm or more per 1% of acidity (acetic acid concentration), from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food or drink.

[0040] (Component B4) Propionic acid is a compound of the chemical formula C ３ H ６ O ２(CAS#: 79-09-4). The content of propionic acid in the acetic acid-containing food and drink of the present invention is, from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink, preferably 20 ppm or less, more preferably 16 ppm or less, even more preferably 12 ppm or less, particularly preferably 11 ppm or less, particularly preferably 10 ppm or less, 9 ppm or less, 8 ppm or less, 7 ppm or less, 6 ppm or less, 5.5 ppm or less, 5 ppm or less, or 4 ppm or less per 1% of acidity (acetic acid concentration). Furthermore, from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink, the lower limit of the content of butyric acid in the acetic acid-containing food and drink of the present invention may be, for example, 0.1 ppm, 0.3 ppm, 0.5 ppm, 1 ppm, or 1.5 ppm per 1% of acidity (acetic acid concentration).

[0041] (B5 component) Valeric acid is a compound of the chemical formula C ５ H １０ O ２ (CAS#: 109-52-4) and is also called pentanoic acid. The content of valeric acid in the acetic acid-containing food and drink of the present invention is not particularly limited, but from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink, it is preferably 8 ppm or less, more preferably 6 ppm or less, even more preferably 5 ppm or less, particularly preferably 4 ppm or less, particularly preferably 3 ppm or less, 2 ppm or less, 1.5 ppm or less, 1 ppm or less, or 0.5 ppm or less per 1% of acidity (acetic acid concentration). Furthermore, from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink, the lower limit of the content of valeric acid in the acetic acid-containing food and drink of the present invention is usually 0 ppm or more per 1% of acidity (acetic acid concentration).

[0042] In the present invention, from the viewpoint of suppressing stuffy odors and developing a mellow aroma in vinegar and acetic acid-containing foods and beverages, a preferred feature is that the ratio of the content of isovaleric acid (component B1) to the content of isoamyl alcohol (component A1) per 1% acidity (acetic acid concentration) (component B1 / component A1) is a predetermined value or less. This ratio is preferably 8 or less, more preferably 7 or less, even more preferably 6.5 or less, particularly preferably 6 or less, and particularly preferably 5.5 or less, 5.3 or less, 5 or less, 4.5 or less, 4 or less, 3 or less, or 2 or less. The lower limit is not particularly limited, but can be, for example, 0, 0.01, 0.05, 0.1, 0.15, 0.18, or 0.2.

[0043] In the present invention, from the viewpoint of suppressing stuffy odors and developing a mellow aroma in vinegar and acetic acid-containing foods and beverages, a preferred feature is that the ratio of the content of isobutyric acid (component B2) to isobutanol (component A2) per 1% acidity (acetic acid concentration) (component B2 / component A2) is a predetermined value or less. This ratio is preferably 10 or less, more preferably 9 or less, even more preferably 8 or less, particularly preferably 7 or less, and particularly preferably 6.5 or less, 6 or less, 5.5 or less, 5 or less, 4 or less, 3 or less, or 2 or less. The lower limit is not particularly limited, but can be, for example, 0, 0.001, 0.005, 0.01, 0.03, 0.05, or 0.07.

[0044] In the present invention, from the viewpoint of suppressing stuffy odor and developing a mellow aroma in vinegar and acetic acid-containing foods and beverages, a preferred feature is that the ratio of the content of propionic acid (component B4) to the content of propanol (component A4) per 1% acidity (acetic acid concentration) (component B4 / component A4) is a predetermined value or less. This ratio is preferably 80 or less, more preferably 70 or less, even more preferably 60 or less, particularly preferably 50 or less, and particularly preferably 40 or less, 35 or less, 30 or less, 25 or less, or 20 or less. The lower limit is not particularly limited, but can be, for example, 1, 2, 3, 4, 5, 6, 6.5, 7, 8, or 8.5.

[0045] In the present invention, from the viewpoint of suppressing stuffy odors and developing a mellow aroma in vinegar- and acetic acid-containing foods and beverages, the ratio of the content of isobutyric acid (component B2) to the content of isoamyl alcohol (component A1) per 1% acidity (acetic acid concentration) (component B2 / component A1) may be a predetermined value or less. This ratio may be 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5.5 or less, 5 or less, 4.5 or less, or 4 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, or 1.0 or more.

[0046] In the present invention, from the viewpoint of suppressing stuffy odors and developing a mellow aroma in vinegar- and acetic acid-containing foods and beverages, the ratio of the content of propionic acid (component B4) to the content of isoamyl alcohol (component A1) per 1% acidity (acetic acid concentration) (component B4 / component A1) may be equal to or less than a predetermined value. This ratio may be 10 or less, 9 or less, 8 or less, 7 or less, 6 or less, 5 or less, 4 or less, 3 or less, or 2 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.2 or more, 0.3 or more, 0.4 or more, 0.5 or more, 0.6 or more, or 0.7 or more.

[0047] In the present invention, from the viewpoint of suppressing stuffy odors and developing a mellow aroma in vinegar and acetic acid-containing foods and beverages, the ratio of the content of isovaleric acid (component B1) to the content of isobutanol (component A2) per 1% acidity (acetic acid concentration) (component B1 / component A2) may be a predetermined value or less. This ratio may be 15 or less, 14 or less, 13 or less, 12 or less, 11 or less, 10 or less, 9.5 or less, 9 or less, or 8.5 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 1.0 or more, or 1.5 or more.

[0048] In the acetic acid-containing food and drink of the present invention, it is particularly preferable that the food and drink contains a predetermined amount of component A1 and / or component A2, from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing food and drink and prominently developing a mellow aroma. That is, the acetic acid-containing food and drink of the present invention preferably satisfies at least one requirement selected from the group consisting of: (Requirement 4) (Component A1) containing isoamyl alcohol, the content of which is 24 ppm or less per 1% of acidity (acetic acid concentration), and (Requirement 5) (Component A2) containing isobutanol, the content of which is 24 ppm or less per 1% of acidity (acetic acid concentration), and more preferably satisfies both requirements 4 and 5.

[0049] In an embodiment that satisfies requirement 4 and / or requirement 5, it is preferable that the composition further satisfies at least one requirement selected from the group consisting of: (Requirement 6) (A3 component) the butanol content is 8 ppm or less per 1% of acidity (acetic acid concentration); (Requirement 7) (A4 component) the propanol content is 10 ppm or less per 1% of acidity (acetic acid concentration); and (Requirement 8) (A5 component) the n-amyl alcohol content is 8 ppm or less per 1% of acidity (acetic acid concentration), more preferably at least two requirements selected from the group consisting of requirements 6 to 8 are satisfied, and even more preferably all of requirements 6 to 8 are satisfied.

[0050] In an embodiment in which the acetic acid-containing food or drink of the present invention satisfies requirement 4 and / or requirement 5, the content of component A1 is preferably 0.4 to 24 ppm, more preferably 1 to 20 ppm, even more preferably 1.5 to 18 ppm, particularly preferably 2 to 16 ppm, and particularly preferably 2.5 to 8 ppm per 1% of acidity (acetic acid concentration). The upper limit of the content of component A1 per 1% of acidity (acetic acid concentration) can be, for example, 24 ppm, 22 ppm, 21 ppm, 19 ppm, 17 ppm, or 10 ppm, and the lower limit can be, for example, 0.3 ppm, 0.8 ppm, 1.2 ppm, 1.7 ppm, or 2.2 ppm per 1% of acidity (acetic acid concentration). The content of component A2 is preferably 0.4 to 24 ppm, more preferably 0.8 to 20 ppm, even more preferably 1.2 to 16 ppm, particularly preferably 1.7 to 12 ppm, and particularly preferably 2 to 6 ppm per 1% of acidity (acetic acid concentration). The upper limit of the content of component A2 can be, for example, 24 ppm, 22 ppm, 21 ppm, 18 ppm, 14 ppm, or 8 ppm per 1% of acidity (acetic acid concentration), and the lower limit can be, for example, 0.3 ppm, 0.5 ppm, 1 ppm, 1.2 ppm, or 1.8 ppm per 1% of acidity (acetic acid concentration).

[0051] When the acetic acid-containing food or beverage of the present invention satisfies requirements 4 and / or 5 and at least one of requirements 6 to 8, the ranges of the contents of components A3 to A5 can be adjusted as desired within the ranges disclosed herein. By containing component A1 and / or component A2 within the aforementioned ranges and adjusting the contents and ratios of components A and B (component B / component A, component B1 / component A1, component B2 / component A2, component B4 / component A4) within the ranges disclosed herein, the effects of suppressing the stuffy odor of vinegar and acetic acid-containing food or beverage, not imparting an irritating odor, and imparting a mellow aroma are more pronounced. While there are various types of higher alcohols, the remarkable effects of containing a predetermined amount of component A1 and / or component A2, adjusting the contents of components A3 to A5, and further adjusting the ratio of the higher alcohol to the lower fatty acid are particularly unique.

[0052] In the acetic acid-containing food and drink of the present invention, from the viewpoint of significantly suppressing the stuffy odor of vinegar and acetic acid-containing food and drink and expressing a mellow aroma, a particularly preferred feature is that it contains at least one component selected from components B1 to B5, and the content thereof is equal to or less than the above-mentioned content. That is, the acetic acid-containing food and drink of the present invention preferably satisfies at least one requirement selected from the group consisting of: (Requirement 9) (B1 component) the isovaleric acid content is 20 ppm or less per 1% of acidity (acetic acid concentration), (Requirement 10) (B2 component) the isobutyric acid content is 16 ppm or less per 1% of acidity (acetic acid concentration), (Requirement 11) (B3 component) the butyric acid content is 8 ppm or less per 1% of acidity (acetic acid concentration), (Requirement 12) (B4 component) the propionic acid content is 20 ppm or less per 1% of acidity (acetic acid concentration), and (Requirement 13) (B5 component) the valeric acid content is 8 ppm or less per 1% of acidity (acetic acid concentration). Among the requirements 9 to 13, the acetic acid-containing food and drink of the present invention is preferably characterized by satisfying requirement 9 and / or requirement 10 in particular, and more preferably by satisfying both requirements 9 and 10. Furthermore, in an embodiment that satisfies requirement 9 and / or requirement 10, it is more preferable to satisfy at least one requirement selected from the group consisting of requirements 11 to 13, particularly preferably to satisfy at least two requirements selected from the group consisting of requirements 11 to 13, and particularly preferably to satisfy all of requirements 11 to 13. By adjusting the contents and ratios of component A and component B (component B / component A, component B1 / component A1, component B2 / component A2, component B4 / component A4) within the ranges disclosed in this specification while satisfying the above requirements, the effects of suppressing the stuffy odor of vinegar and acetic acid-containing foods and beverages and imparting a mellow aroma are more significantly achieved.

[0053] In an embodiment in which the acetic acid-containing food or beverage of the present invention satisfies requirement 9 and / or requirement 10, the content of component B1 is preferably 20 ppm or less, more preferably 16 ppm or less, even more preferably 10 ppm or less, particularly preferably 8 ppm or less, and particularly preferably 4 ppm or less, per 1% of acidity (acetic acid concentration), and the lower limit is, for example, 0.1 ppm, 0.2 ppm, 0.4 ppm, 0.6 ppm, or 0.8 ppm per 1% of acidity (acetic acid concentration). The content of component B2 is preferably 16 ppm or less, more preferably 12 ppm or less, even more preferably 10 ppm or less, particularly preferably 8 ppm or less, and particularly preferably 4 ppm or less per 1% of acidity (acetic acid concentration), and the lower limit thereof is, from the viewpoint of suppressing the stuffy odor of vinegar and acetic acid-containing foods and beverages, for example, 0.01 ppm, 0.03 ppm, 0.05 ppm, 0.1 ppm, or 0.15 ppm per 1% of acidity (acetic acid concentration). When the acetic acid-containing food and beverage of the present invention satisfies requirement 9 and / or requirement 10, the range of the contents of components B3 to B5 can be arbitrarily adjusted within the ranges disclosed in this specification.

[0054] The acetic acid-containing food and beverage of the present invention may contain a predetermined amount of acetoin (CAS#: 513-86-0, also known as 3-hydroxy-2-butanone). The acetoin content in the acetic acid-containing food and beverage of the present invention is measured using a GC (FID) method, specifically the method described in the Examples below. FID involves burning an organic compound in a hydrogen flame formed from air and hydrogen, and detecting the change in the electrode that occurs when the ionized compound is collected at the electrode. This allows the sample to be analyzed with a standard sample diluted to an arbitrary concentration, and the content of the component in the sample to be measured by comparing the values. The acetoin content may be 1000 ppm or less, 900 ppm or less, 800 ppm or less, 700 ppm or less, 600 ppm or less, 500 ppm or less, 450 ppm or less, 400 ppm or less, 350 ppm or less, 300 ppm or less, 250 ppm or less, 200 ppm or less, 180 ppm or less, 160 ppm or less, 150 ppm or less, 130 ppm or less, or 110 ppm or less. The lower limit is not particularly limited, but may be, for example, 0 ppm or more, 5 ppm or more, 10 ppm or more, 20 ppm or more, 25 ppm or more, 30 ppm or more, 32 ppm or more, or 35 ppm or more. The content per 1% of acidity (acetic acid concentration) may satisfy the above-mentioned specification.

[0055] In the acetic acid-containing food and drink of the present invention, from the viewpoint of expressing the depth of aroma, the ratio of the acetoin content to the content of higher alcohol (component A) may be a predetermined value or less. This ratio may be 39 or less, 35 or less, 29 or less, 27 or less, 24 or less, 20 or less, 18 or less, 15 or less, 13 or less, 10 or less, 8 or less, 7 or less, 6.5 or less, 6 or less, 5.5 or less, 4.9 or less, 4.5 or less, 4.0 or less, 3.5 or less, 3.0 or less, 2.5 or less, 2.0 or less, 1.6 or less, or 1.3 or less. The lower limit is not particularly limited, but may be, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 0.75 or more, or 1.0 or more. Furthermore, (Component A) is preferably at least one selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol, preferably two or more, preferably three or more, preferably four or more, and preferably all five, and preferably contains at least one of (Component A1) isoamyl alcohol and (Component A2) isobutanol, and preferably contains (Component A1) isoamyl alcohol and (Component A2) isobutanol.

[0056] In the acetic acid-containing food or drink of the present invention, the ratio of the acetoin content to the isoamyl alcohol content (A1 component) may be a predetermined value or less. This ratio may be 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 29 or less, or 28 or less. The lower limit is not particularly limited, and may be, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 1.0 or more, 1.5 or more, 2.0 or more, or 2.5 or more.

[0057] In the acetic acid-containing food or drink of the present invention, the ratio of the acetoin content to the isobutanol content (component A2) may be a predetermined value or less. This ratio may be 200 or less, 175 or less, 150 or less, 100 or less, 75 or less, 50 or less, 45 or less, or 40 or less. The lower limit is not particularly limited, and may be, for example, 0 or more, 0.01 or more, 0.05 or more, 0.1 or more, 0.5 or more, 1.0 or more, 1.5 or more, or 2.0 or more.

[0058] In the acetic acid-containing food or drink of the present invention, the ratio of the acetoin content to the butanol content (component A3) may be a predetermined value or less. The ratio may be 100 or less, 90 or less, 80 or less, 70 or less, 60 or less, 50 or less, 40 or less, 30 or less, 20 or less, or 10 or less. The lower limit is not particularly limited, but may be, for example, 0 or more.

[0059] In the acetic acid-containing food or drink of the present invention, the ratio of the acetoin content to the propanol content (component A4) may be a predetermined value or less. The ratio may be 2500 or less, 2000 or less, 1500 or less, 1000 or less, 950 or less, 940 or less, or 930 or less. The lower limit is not particularly limited, but may be, for example, 0 or more.

[0060] In the acetic acid-containing food or drink of the present invention, the ratio of the acetoin content to the n-amyl alcohol content (component A5) may be equal to or less than a predetermined value. This ratio may be equal to or less than 1500, 1000, 750, 600, 500, 450, or 425. The lower limit is not particularly limited, but may be, for example, 0 or greater.

[0061] The acetic acid-containing food or drink of the present invention may contain a predetermined amount of diacetyl (CAS#: 431-03-8, also known as 2,3-butanedione). The diacetyl content in the acetic acid-containing food or drink of the present invention is measured using a GC (FID) method, specifically by the method described in the Examples below. The diacetyl content may be 15 ppm or less, 13 ppm or less, 10 ppm or less, 8 ppm or less, 7.5 ppm or less, 6 ppm or less, 5 ppm or less, 4 ppm or less, or 3 ppm or less. The lower limit is not particularly limited, but may be, for example, 0 ppm. The content per 1% acidity (acetic acid concentration) may satisfy the above-mentioned specification.

[0062] In the acetic acid-containing food and drink of the present invention, from the viewpoint of expressing a deep aroma by including diacetyl in addition to acetoin, the ratio of the diacetyl content to the higher alcohol content (component A) may be a predetermined value or less. This ratio may be 0.5 or less, 0.4 or less, 0.3 or less, 0.2 or less, 0.15 or less, 0.1 or less, 0.070 or less, 0.054 or less, 0.050 or less, 0.045 or less, 0.040 or less, 0.035 or less, 0.031 or less, 0.025 or less, or 0.020 or less. The lower limit is not particularly limited, but may be, for example, 0. Furthermore, (Component A) is preferably at least one selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol, preferably two or more, preferably three or more, preferably four or more, and preferably all five, and preferably contains at least one of (Component A1) isoamyl alcohol and (Component A2) isobutanol, and preferably contains (Component A1) isoamyl alcohol and (Component A2) isobutanol.

[0063] In the acetic acid-containing food or drink of the present invention, the ratio of the diacetyl content to the isoamyl alcohol content (component A1) may be a predetermined value or less. This ratio may be 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.75 or less, 0.5 or less, 0.4 or less, 0.3 or less, or 0.25 or less. The lower limit is not particularly limited, but may be, for example, 0.

[0064] In the acetic acid-containing food or drink of the present invention, the ratio of the diacetyl content to the isobutanol content (component A2) may be a predetermined value or less. This ratio may be 3.0 or less, 2.5 or less, 2.0 or less, 1.5 or less, 1.0 or less, 0.75 or less, 0.5 or less, 0.4 or less, or 0.3 or less. The lower limit is not particularly limited, but may be, for example, 0.

[0065] In the acetic acid-containing food or drink of the present invention, the ratio of the diacetyl content to the butanol content (component A3) may be a predetermined value or less. This ratio may be 100 or less, 90 or less, or 80 or less. The lower limit is not particularly limited, but may be, for example, 0.

[0066] In the acetic acid-containing food or drink of the present invention, the ratio of the diacetyl content to the propanol content (component A4) may be a predetermined value or less. This ratio may be 20 or less, 15 or less, 10 or less, 8.5 or less, 7.6 or less, 5.0 or less, 4.0 or less, 3.0 or less, 2.0 or less, 1.5 or less, 1.4 or less, 1.0 or less, 0.9 or less, 0.8 or less, 0.75 or less, 0.5 or less, or 0.25 or less. The lower limit is not particularly limited, but may be, for example, 0.

[0067] In the acetic acid-containing food or drink of the present invention, the ratio of the diacetyl content to the n-amyl alcohol content (component A5) may be a predetermined value or less. This ratio may be 2.0 or less, 1.5 or less, 1.0 or less, 0.75 or less, 0.5 or less, 0.4 or less, 0.3 or less, 0.25 or less, 0.2 or less, or 0.18 or less. The lower limit is not particularly limited, but may be, for example, 0.

[0068] The acetic acid-containing food and drink of the present invention may contain a predetermined amount of lactic acid (CAS#: 50-21-5), a precursor of acetoin and diacetyl, from the viewpoint of suppressing acidic odor. The content of lactic acid in the acetic acid-containing food and drink of the present invention is measured using high-performance liquid chromatography (HPLC), specifically by the method described in the Examples below. The lactic acid content may be 100 w / v% or less, 95 w / v% or less, 90 w / v% or less, 85 w / v% or less, 80 w / v% or less, 75 w / v% or less, 70 w / v% or less, 65 w / v% or less, 60 w / v% or less, 50 w / v% or less, 45 w / v% or less, 40 w / v% or less, 35 w / v% or less, 30 w / v% or less, 25 w / v% or less, or 23 w / v% or less. The lower limit is not particularly limited, and may be, for example, 0 w / v % or more, 0.01 w / v % or more, 0.1 w / v % or more, 0.25 w / v % or more, 0.5 w / v % or more, 0.75 w / v % or more, 1 w / v % or more, 1.1 w / v % or more, 1.2 w / v % or more, or 1.3 w / v % or more. The content per 1% of acidity (acetic acid concentration) may satisfy the above-mentioned requirement.

[0069] The "lactic acid" in the present invention includes lactic acid as well as salts such as potassium lactate, calcium lactate, sodium lactate, etc. These lactic acids may be added to the acetic acid-containing food or drink of the present invention so as to fall within a predetermined range, or may be adjusted to fall within the predetermined range by the lactic acid contained in milk, vinegar, or other raw materials blended into the acetic acid-containing food or drink.

[0070] In the acetic acid-containing food or drink of the present invention, from the viewpoint of expressing a refreshing aroma, the decane peak area ratio to acetic acid in the acetic acid-containing food or drink measured by analysis method A may be greater than a predetermined value. This ratio may be greater than 0, 0.000001 or greater, 0.000005 or greater, 0.00001 or greater, 0.00005 or greater, 0.0001 or greater, 0.00025 or greater, 0.0004 or greater, 0.0005 or greater, 0.0006 or greater, 0.0007 or greater, 0.001 or greater, or 0.0015 or greater. The upper limit of this ratio is not particularly limited, and may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.

[0071] In the acetic acid-containing food or drink of the present invention, from the viewpoint of expressing a rich aroma, the decane peak area ratio to the higher alcohol (component A) in the acetic acid-containing food or drink may be greater than a predetermined value as measured by analysis method A. This ratio may be greater than 0, 0.000001 or greater, 0.000005 or greater, 0.00001 or greater, 0.00005 or greater, 0.0001 or greater, 0.00025 or greater, 0.0005 or greater, 0.00075 or greater, 0.001 or greater, or 0.0015 or greater. The upper limit of this ratio is not particularly limited, and may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less. Furthermore, (Component A) is preferably at least one selected from the group consisting of (Component A1) isoamyl alcohol, (Component A2) isobutanol, (Component A3) butanol, (Component A4) propanol, and (Component A5) n-amyl alcohol, preferably two or more, preferably three or more, preferably four or more, and preferably all five, and preferably contains at least one of (Component A1) isoamyl alcohol and (Component A2) isobutanol, and preferably contains (Component A1) isoamyl alcohol and (Component A2) isobutanol.

[0072] Furthermore, in the acetic acid-containing food or drink of the present invention, the decane peak area ratio to isoamyl alcohol (component A1) in the acetic acid-containing food or drink may be greater than a predetermined value as measured by analytical method A. This ratio may be greater than 0, 0.000001 or greater, 0.000005 or greater, 0.00001 or greater, 0.00005 or greater, 0.0001 or greater, 0.00025 or greater, 0.0005 or greater, 0.00075 or greater, 0.001 or greater, or 0.0015 or greater. The upper limit is not particularly limited, but may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.

[0073] Furthermore, in the acetic acid-containing food or drink of the present invention, the decane peak area ratio to isobutanol (component A2) in the acetic acid-containing food or drink may be greater than a predetermined value as measured by analytical method A. This ratio may be greater than 0, 0.000001 or greater, 0.000005 or greater, 0.00001 or greater, 0.00005 or greater, 0.0001 or greater, 0.00025 or greater, 0.0005 or greater, 0.00075 or greater, 0.001 or greater, or 0.0013 or greater. The upper limit is not particularly limited, but may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.

[0074] Furthermore, in the acetic acid-containing food or beverage of the present invention, the decane peak area ratio to (Component A3) butanol, (Component A4) propanol, or (Component A5) n-amyl alcohol in the acetic acid-containing food or beverage may be greater than a predetermined value, as measured by Analysis Method A. This ratio may be greater than 0, 0.000001 or greater, 0.000005 or greater, 0.00001 or greater, 0.00005 or greater, 0.0001 or greater, 0.00025 or greater, 0.0005 or greater, 0.00075 or greater, 0.001 or greater, or 0.0015 or greater. The upper limit of this ratio is not particularly limited, but may be, for example, 1000 or less, 900 or less, 800 or less, 700 or less, 600 or less, 500 or less, 250 or less, or 100 or less.

[0075] Analysis Method A can be used to measure the peak areas of acetic acid, higher alcohols, and decane in the acetic acid-containing food and beverage of the present invention. <Analysis Method A> Separation and concentration of components are performed according to the following conditions. 100 g of ultrapure, 2-fold diluted sample is weighed into a 1 L vial, sealed, and preheated at 40°C for 30 minutes. Then, 200 ml of the gas phase in the vial is introduced into a concentrator as a sample. The concentrator removes moisture and atmospheric components from the sample collected in the vial, concentrating volatile organic compounds, which are then introduced into a GC-MS for analysis. Specifically, the sample is passed through M1 (Empty) and M2 (Tenax) cooled with liquid nitrogen. This retains moisture in M1 (Empty), concentrates volatile organic compounds in M2 (Tenax), and allows other components to pass through. Then, only the volatile organic compounds are desorbed and transported to M3 (Cryofocus) with carrier gas, trapped at -150°C, and then desorbed by rapid heating and introduced into GC. [Volatile component concentrator] M1 (Empty) temperature: Trap -40°C → Desorb 10°C M2 (Tenax) temperature: Trap -50°C → Desorb 220°C M3 (CryoFoucus) temperature: Trap -150°C → Desorb 80°C

[0076] The acetic acid-containing food or drink of the present invention may be vinegar. In the present invention, vinegar refers to a sour seasoning containing acetic acid as an active ingredient. Examples of vinegar include brewed vinegar produced using grains such as rice or barley or fruit juice as raw materials, and synthetic vinegars produced by adding seasonings such as sugar to glacial acetic acid or a diluted solution of acetic acid, or by adding brewed vinegar to the diluted solution. Examples of brewed vinegar include rice vinegar, grain vinegars (brown rice vinegar, black vinegar, lees vinegar, malt vinegar, adlay vinegar, soybean vinegar, etc.), fruit vinegars (apple vinegar, grape vinegar, citrus vinegar (lemon, yuzu, kabosu, orange, mandarin orange, shikuwasa, grapefruit, calamansi, etc.), mango vinegar, strawberry vinegar, blueberry vinegar, pomegranate vinegar, peach vinegar, plum vinegar, pineapple vinegar, wine vinegar, balsamic vinegar, etc.), spirit vinegar produced by acetic acid fermentation using ethanol as a raw material, Chinese vinegar, sherry vinegar, etc. Synthetic vinegars include glacial acetic acid or acetic acid appropriately diluted with water.

[0077] Furthermore, it is preferable that the alcohol used as a raw material for the vinegar of the present invention satisfies the following (i) and / or (ii) and / or (iii).

[0078] (i) The alcohol used as a raw material for the vinegar of the present invention may contain alcohol that is produced through a distillation process in a certain amount or less. The content may be 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, 5% by mass or less, 1% by mass or less, or 0% by mass.

[0079] (ii) The alcohol used as a raw material for the vinegar of the present invention may be obtained by alcoholic fermentation of carbohydrates. The carbon source of the alcohol used as a raw material for the vinegar may be cereals (rice, wheat, barley, corn, etc.), sake lees, fruits (apples, grapes, etc.), vegetables, other agricultural products, or honey. It is preferable that the carbon source is derived from a single plant. The carbon source is a carbohydrate that contributes to alcohol production.

[0080] (iii) The vinegar of the present invention is preferably one that is defined as “pure XX vinegar” in the Vinegar Quality Labeling Standards (Ministry of Agriculture, Forestry and Fisheries Notification No. 1507, October 16, 2008).

[0081] The form of the acetic acid-containing food and drink of the present invention is not particularly limited as long as it is a form that can be used for food and drink, and examples thereof include liquid, emulsified liquid, gel, foam, solid, powder, etc. Among these, liquid, emulsified liquid, gel, and foam are preferred from the viewpoint that they are particularly suitable for the acetic acid-containing food and drink of the present invention because they tend to cause throat irritation. The acetic acid-containing food and drink of the present invention includes those of a single form and those consisting of a combination of foods and drinks of multiple forms.

[0082] The acetic acid-containing food and drink is not particularly limited, and examples thereof include food and drink to be eaten as is, compositions for preparing food and drink to be eaten as is (i.e., compositions used to prepare food and drink to be eaten as is), etc. It should be noted that "food and drink to be eaten as is" includes not only food and drink to be eaten without any added ingredients, but also food and drink to which the eater appropriately adds seasonings as needed when eating.

[0083] Foods and beverages to be eaten as is are not particularly limited, and examples thereof include beverages, confectioneries, cooked rice, noodles, side dishes, soups, breads, pizza, cereals, boxed lunches, etc. Among these, beverages and cooked rice are preferred, and beverages are particularly preferred.

[0084] Examples of beverages include fruit juice-containing beverages (e.g., citrus fruits (mandarin oranges, oranges, lemons, limes, grapefruits, yuzu citrus, kabosu, sudachi, bergamot, pink grapefruit, hassaku oranges, calamansi oranges, and Shikuwasa oranges, etc.), tropical fruits (pineapples, bananas, guavas, mangoes, acerola, papayas, and passion fruits, etc.), lychees, strawberries, apples, peaches, and grapes (white grapes, red grapes, etc.) Fruit juices (such as blackcurrant, raspberry, pomegranate, plum, pear, apricot, plum, kiwi fruit, melon, blueberry, acai, etc.), ades, near water, beauty drinks, smoothies, etc.), dairy-containing drinks (for example, drinks containing dairy ingredients 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 drinks (for example, tomato, carrot, pumpkin, etc. juice, smoothies, green juice, etc.), soft drinks (for example, sports drinks, ades such as lemonade, fruit-flavored drinks), carbonated drinks, jelly drinks, grain drinks (for example, drinks made primarily from rice, soy milk, or almonds, etc.) Examples of suitable beverages include grain drinks, tea-based beverages (e.g., black tea, oolong tea, green tea, dark tea, matcha, jasmine tea, rosehip tea, chamomile tea, roasted green tea, blended teas (such as job's barley, barley, brown rice, soybeans, and corn; persimmon leaves, loquat leaves, bear bamboo, Gynostemma pentaphyllum, Angelica keiskei, and Houttuynia cordata leaves; kelp, safflower, shiitake mushrooms, and lychees); coffee beverages, powdered beverages (e.g., cocoa, green juice, and the like), and alcoholic beverages (e.g., beer, beer-flavored beverages such as happoshu, 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 in which distilled alcoholic beverages are mixed with secondary ingredients such as sugars, as well as cocktails, fizz drinks, chuhai, and the like in which fruit juice, flavors, carbon dioxide, and the like are added to these alcoholic beverages). Among these, fruit juice-containing beverages are preferred. Furthermore, when the acetic acid-containing food or beverage of the present invention is a fruit juice-containing beverage, or when a fruit juice-containing beverage is produced using the acetic acid-containing food or beverage of the present invention (e.g., vinegar), the fruit juice flavor of the fruit juice-containing beverage (the flavor of the fruit juice when drunk) can be enhanced, and the deteriorated odor of the fruit juice when stored for a long period of time (a grassy smell that is thought to be caused by the deterioration of fruit juice in the presence of acetic acid) can also be suppressed.Although the detailed mechanism is unknown, it is presumed that the aroma expressed by adjusting the contents and ratios of components A and B in acetic acid-containing foods and beverages within the ranges disclosed in this specification has the effect of masking unpleasant odors such as stuffy odors and the odor of stale fruit without suppressing the taste and aroma of the fruit juice itself. These effects are extremely unique and useful, as they can solve two conflicting problems in fruit juice-containing beverages: a weak fruit juice flavor due to a low fruit juice content, and a strong odor of stale fruit juice after long-term storage due to a high fruit juice content.

[0085] Confectioneries are foods that are manufactured and prepared to enhance tastes such as sweetness or saltiness, or to enhance tactile sensations such as texture, or to satisfy taste sensations such as olfactory sensations with various scents. More specific examples include jellies, puddings, chocolates, bars (snack bars), frozen desserts (ice cream, sherbet, etc.), etc., of which jellies and frozen desserts (ice cream, sherbet, etc.) are preferred, with jelly being particularly preferred.

[0086] Examples of cooked rice include plain rice, salted rice, red rice, steamed rice, steamed rice, seasoned rice, mixed rice, rice balls, sushi rice, mochi rice cakes, and dumplings. Examples of "rice" include non-glutinous rice, glutinous rice, pre-washed rice with different degrees of polishing, and brown rice. Other examples include cooked dishes made with these cooked rice types and other ingredients, such as sushi, chirashi sushi, curry rice, rice bowls, fried rice, and Tianjin rice.

[0087] Noodles are foods made primarily from cereal flour such as wheat flour, rice flour, buckwheat flour, or beans, which are formed and processed into noodle, sheet, ribbon, or other shapes and cooked by boiling, stewing, or steaming, and are not particularly limited insofar as such foods are concerned. Examples of noodles include soba, udon, kishimen, ramen, Chinese noodles, pasta, macaroni, somen, pho, Korean hiyashimen, and harusame.

[0088] A prepared dish is a food obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, seaweed, etc. in an appropriate manner. Examples of prepared dishes include pickles, simmered dishes, grilled dishes, fried dishes, stir-fried dishes, steamed dishes, and salads. More specific examples include sweet and sour pork, vinegared dishes, and pickled foods.

[0089] Soup is a food product containing a lot of water, obtained by cooking ingredients such as meat, seafood, eggs, milk, vegetables, fruits, herbs, seaweed, etc. Specific examples of soup include minestrone, sanratan, plain soup, and jjigae soup.

[0090] Breads are foods with a moisture content of 10% or more, made by kneading wheat flour or wheat flour plus other grain flours as the main ingredient, adding yeast to the main ingredient, or by adding water, salt, fruits such as grapes, vegetables, eggs and their processed products, sugars, edible oils and fats, milk and dairy products, etc., and baking the fermented mixture (hereinafter referred to as "bread dough").Specific examples of breads include white bread, which is made by baking dough in a bread mold (a rectangular or cylindrical baking mold), and sweet breads, which are made by wrapping or folding in dough or placing on top of dough ingredients such as bean paste, cream, jam, edible oils and fats, etc., and then baking them.

[0091] Pizza is a food made by kneading flour, water, salt, yeast, sugar, and a small amount of olive oil, then letting the dough rise, rolling it out into a thin round shape, topping it with ingredients, and baking it in an oven or a special kiln.

[0092] Cereals are convenient foods made from grains such as corn, oats, wheat, barley, and rice, which are processed by heating and cooking them, such as by crushing them into thin pieces (flakes), puffing them (expanding them), or mixing them into sheets and then crushing them, making them easier to eat, and then storing them for a long time.

[0093] A lunch box is a container in which one or more of the above-mentioned foods and drinks are placed, and is not particularly limited in this respect.

[0094] The composition for preparing a food or drink to be consumed is not particularly limited, and examples thereof include a composition for preparing a beverage, a dessert sauce / cream, a seasoning, a retort food, etc. Among these, preferred are a composition for preparing a beverage, a dessert sauce / cream, a seasoning, etc., and more preferred are compositions for preparing a beverage.

[0095] Examples of compositions for preparing beverages include concentrated beverages, which are diluted with an appropriate beverage (e.g., water or one of the beverages exemplified above) 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.

[0096] Dessert sauces and creams are liquid, powdered, or semi-solid sauces or creams that are poured over, topped on, or mixed into beverages or confectioneries (such as jellies, cakes, or ice cream) to add flavor, texture, or color to desserts. Specific examples include caramel sauce, custard sauce, chocolate sauce, and fruit sauces such as raspberry sauce, strawberry sauce, blueberry sauce, apple sauce, and pomegranate sauce.

[0097] The seasoning is not particularly limited, but examples thereof include sauces (sesame-containing seasonings such as sesame sauce, yakiniku sauce, etc.), dressings (oil-free dressings, separated dressings, emulsified dressings, etc.), seasoned vinegars (for example, general-purpose seasoned vinegars, seasoned vinegars for vinegared dishes, seasoned vinegars for sushi rice, seasoning liquids for pickling (for example, pickles), sweet vinegars, etc.), seasonings for cooked rice, ponzu seasonings, seasonings containing dashi (for example, noodle soup, hot pot soup, etc.), seasonings for natto, seasonings for pickles, seasonings for meat, vinegar, Worcestershire sauce, ketchup, oyster sauce, salsa, sambal sauce, chili sauce, seasonings containing spicy spices, chutney, mustard, mayonnaise, etc.

[0098] There are no particular limitations on the retort food product, so long as it is a cooked or semi-cooked food packed in a retort pouch or can. Examples of the packed food include the above-mentioned foods themselves, or foods that can be obtained by simple cooking (for example, adding ingredients and cooking with heat).

[0099] 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 (including high-intensity sweeteners), crushed fruit or vegetable products (such as squeezed juices (fruit juices or vegetable juices), purees, and pastes) obtained by cutting or grinding fruits and vegetables, flavors, vinegar, salt, amino acid seasonings, nucleic acid seasonings, organic acid seasonings (or acidulants), 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.

[0100] The above-mentioned other ingredients can be suitably used particularly in beverages, beverage-preparing compositions, seasonings, and dessert sauces. Among them, ingredients that can be suitably used in beverages and beverage-preparing compositions include water, sugars (including high-intensity sweeteners), crushed fruits and vegetables obtained by cutting or grinding them (squeezed juices (fruit juices and vegetable juices), purees, pastes, etc.), flavors, vinegar, salt, stabilizers, coloring agents, calcium salts, amino acid-based seasonings, nucleic acid-based seasonings, organic acid-based seasonings (or acidulants), flavor ingredients, umami seasonings, and alcoholic beverages.

[0101] In one embodiment of the present invention, the acetic acid-containing food or drink of the present invention preferably contains fruit juice. Examples of the fruit juice include fruit juices derived from fruits described below, preferably strawberry juice, apple juice, citrus juice (mandarin orange, orange, lemon, lime, grapefruit, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku persimmon, calamansi, and Shikuwasa), pomegranate juice, peach juice, grape juice (white grape, red grape, and the like), blueberry juice, raspberry juice, pineapple juice, and mango juice, and more preferably orange juice, lemon juice, grapefruit juice, pink grapefruit juice, pomegranate juice, peach juice, white grape juice, red grape juice, and raspberry juice, and particularly preferably apple juice. White grapes refer to grapes with yellow-green or green skin, such as Chardonnay, Sauvignon Blanc, Riesling, Semillon, Viognier, and Muscat of Alexandria. Red grapes refer to grapes with black, purple, or red skin, such as Cabernet Sauvignon, Merlot, Pinot Noir, Muscat Bailey A, Syrah, Kyoho, Concord, Tempranillo, and Carmenere. The fruit juices are not limited to these, and any combination and ratio of one or more types can be used. For example, combinations of pomegranate juice and peach juice, apple juice and white grape juice, grapefruit juice and lemon juice and lime juice, blueberry juice, raspberry juice and red grape juice, orange juice, pineapple juice, and mango juice are possible. When the acetic acid-containing food or beverage of the present invention is a fruit juice-containing, acetic acid-containing food or beverage, or when the acetic acid-containing food or beverage of the present invention is used as an ingredient for a fruit juice-containing, acetic acid-containing food or beverage, the fruit juice flavor of the fruit juice-containing, acetic acid-containing food or beverage can be enhanced and the deterioration odor derived from the fruit juice can be suppressed when the food or beverage is stored for a long period of time.

[0102] 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 advantages of adding fruit juice and ease of preparation, it is usually 0.1 to 1000% by mass, more preferably 0.15 to 900% by mass, and even more preferably 0.2 to 900% 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%, 50%, 100%, 150%, 200%, 250%, 300%, 400%, 500%, 600%, 700%, or 800% by mass. For example, the lower limit of the content may be, for example, 1% by mass or more, 2% by mass or more, 3% by mass or more, 5% by mass or more, or 10% by mass or more, and the upper limit of the content may be 50% by mass or less, 100% by mass or less, 150% by mass or less, 200% by mass or less, 250% by mass or less, 300% by mass or less, 400% by mass or less, 500% by mass or less, 600% by mass or less, 700% by mass or less, or 800% by mass or less. The fruit juice content (in terms of straight juice) refers to the mass % concentration when the straight juice obtained by squeezing fruit is taken as 100%, and can be calculated by multiplying the content (in terms of straight juice) of the fruit juice blended in the food or beverage by the concentration factor of the fruit juice. For example, if apple juice with a concentration factor of 5 is blended in a food or beverage at 10% by mass, the fruit juice content (in terms of straight juice) will be 50% by mass. In addition, the concentration ratio of each fruit juice can be calculated based on the sugar refractometer reading standard or acidity standard for the straight juice of various fruits as set forth in, for example, the JAS standard (Japanese Agricultural Standards for Fruit Drinks, Ministry of Agriculture, Forestry and Fisheries Notification No. 3118, December 24, 2013).

[0103] When the acetic acid-containing food or drink of the present invention is a beverage or a composition for preparing the same, its pH is not particularly limited as long as it is an acidic value (less than pH 7). It is usually determined from the viewpoint of the balance between flavor and taste. Although not particularly limited, the pH is usually 2.0 or higher, preferably 2.2 or higher, and more preferably 2.3 or higher, and is usually 4.6 or lower, preferably 4.5 or lower, and more preferably 4.4 or lower.

[0104] Examples of the sugars include sugar, maltose, fructose, isomerized liquid sugar, glucose, brown sugar, honey, starch syrup, dextrin, lactose, galactose, and sugar alcohols such as sorbitol, maltitol, xylitol, etc. These sugars may be used alone or in any combination or ratio of two or more.

[0105] Examples of the high-intensity sweetener include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia and enzyme-treated products thereof, etc. These high-intensity sweeteners may be used alone or in any combination of two or more kinds in any ratio.

[0106] Examples of the fruits include apples, peaches, grapes (white grapes, red grapes, etc.), acerola, blueberries, pears, apricots, citrus fruits (oranges, lemons, yuzu, kabosu, sudachi, limes, mandarins, grapefruit, pink grapefruit, hassaku persimmon, calamansi, and Shikuwasa), strawberries, pineapples, bananas, melons, kiwifruit, black currants, apricots, guavas, plums, mangoes, papayas, lychees, plums, pomegranates, acai, raspberries, white grapes, bergamot, passion fruit, and calamansi. Among these, apples, blueberries, citrus fruits, strawberries, pomegranates, grapes, peaches, plums, mangoes, pineapples, bananas, lychees, etc. are preferably used, and strawberries, apples, citrus fruits (mandarins, oranges, lemons, limes, grapefruits, yuzu, kabosu, sudachi, bergamot, pink grapefruit, hassaku oranges, calamansi, Shikwasa, etc.), pomegranates, peaches, grapes (white grapes, red grapes, etc.), blueberries, raspberries, pineapples, mangoes, etc. are more preferably used, and apples, oranges, lemons, grapefruits, pink grapefruits, pomegranates, peaches, white grapes, red grapes, raspberries, etc. are particularly preferably used, and apples are particularly preferably used. The fruits are not limited to these, and one or more kinds can be used in any combination and ratio, for example, pomegranates and peaches, apples and white grapes, grapefruits and lemons and limes, blueberries and raspberries and red grapes, oranges and pineapples and mangoes can be combined.

[0107] Examples of the vegetables include fruit vegetables such as tomatoes, bell peppers, paprika, cucumbers, eggplants, red bell peppers, pumpkins, soybeans, and edamame, root vegetables such as ginger, garlic, radishes, corn, carrots, and beets, leafy vegetables such as onions, cabbage, lettuce, spinach, Chinese cabbage, celery, komatsuna, bok choy, mulukhiyah, kale, shiso, chives, parsley, and leeks, stem vegetables such as garlic, asparagus, and bamboo shoots, flower vegetables such as broccoli and cauliflower, and vegetables derived from mushrooms, etc. The vegetables are not limited to these, and one or more types can be used in any combination and ratio. Among these, tomato, paprika, red bell pepper, pumpkin, soybean, edamame, ginger, corn, carrot, beetroot, spinach, kale, shiso, and broccoli are preferably used, more preferably tomato, paprika, pumpkin, corn, beetroot, and carrot, and particularly preferably tomato, carrot, and beetroot. Examples of vegetable juices include tomato juice, carrot juice, corn juice, beetroot juice, kale juice, spinach juice, ginger juice, and soy milk, and particularly preferably tomato juice. Squeezed juices (fruit juices and vegetable juices), purees, pastes, and the like obtained from these vegetables and fruits may be blended into the acetic acid-containing food and drink of the present invention in any combination and ratio. For example, tomato juice, ginger juice, and soy milk may be added, and apple juice may also be added.

[0108] Examples of the flavors include grape flavor, apple flavor, lemon flavor, orange flavor, grapefruit flavor, yuzu flavor, sudachi flavor, blueberry flavor, plum flavor, cassis flavor, pomegranate flavor, peach flavor, raspberry flavor, strawberry flavor, mango flavor, pineapple flavor, banana flavor, lychee flavor, etc., dairy flavors such as yogurt flavor, as well as rosehip flavor, chamomile flavor, jasmine flavor, ginger flavor, garlic flavor, mustard flavor, onion flavor, sesame flavor, green onion flavor, chive flavor, shiso flavor, wasabi flavor, etc. These flavors may be used alone, or two or more may be used in any combination or in any ratio.

[0109] When the fruit juice-containing, acetic acid-containing food or beverage of the present invention is in the form of a fruit juice-containing beverage containing apple juice, the fruit juice flavor of the fruit juice-containing, acetic acid-containing beverage is enhanced, and the effect of suppressing the deterioration odor derived from the fruit juice when the beverage is stored for a long period of time is particularly great.Even if no sugars, high-intensity sweeteners, or flavorings are added to the beverage, a beverage can be obtained that has desirable characteristics for drinking, such as a weak stuffy odor, a strong fruit juice flavor, and suppressed deterioration odor of fruit.

[0110] The acetic acid-containing food and drink of the present invention has the effect of enhancing the sweetness and umami derived from the raw materials. Therefore, the acetic acid-containing food and drink of the present invention can be suitably used not only for beverages as described above, but also for seasonings made with raw materials having umami, side dishes, and cooked rice. By adjusting the contents and ratios of components A and B in the acetic acid-containing food and drink within the ranges disclosed in this specification, the umami and sweetness of the acetic acid-containing food and drink can be enhanced without increasing the amount of amino acids or sugars added, which is a very unique effect.

[0111] The salt may be salt itself, or a food containing salt may be used. There is no particular limitation on the food containing salt, but examples include soy sauce, miso, and soup stock.

[0112] The soy sauce is not particularly limited, but examples thereof include dark soy sauce, light soy sauce, white soy sauce, tamari soy sauce, re-brewed soy sauce, etc. These soy sauces may be used alone or in any combination and ratio of two or more kinds.

[0113] The miso is not particularly limited, but examples include barley miso, rice miso, soybean miso, blended miso, and red miso, white miso, light-colored miso, etc., which are named according to the difference in color resulting from their manufacturing method. These miso may be used alone or in any combination or ratio of two or more types.

[0114] Examples of the amino acid seasonings include sodium L-glutamate, DL-alanine, glycine, L- or DL-tryptophan, L-phenylalanine, L- or DL-methionine, L-lysine, L-aspartic acid, sodium L-aspartate, L-arginine, etc. These amino acid seasonings may be used alone or in any combination of two or more in any ratio.

[0115] Examples of the nucleic acid seasoning include 5'-inosinate disodium, 5'-guanylate disodium, 5'-uridylate disodium, 5'-cytidylate disodium, 5'-ribonucleotide calcium, 5'-ribonucleotide disodium, etc. These nucleic acid seasonings may be used alone or in any combination of two or more in any ratio.

[0116] Examples of the organic acid seasoning include calcium citrate, trisodium citrate, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, potassium DL-hydrogen tartrate, potassium L-hydrogen tartrate, sodium DL-tartrate, sodium L-tartrate, potassium lactate, calcium lactate, sodium lactate, monosodium fumarate, and sodium DL-malate. These organic acid seasonings may be used alone, or two or more may be used in any combination or in any ratio. Using two or more organic acid seasonings in combination is preferred because the tastes of both seasonings are synergistically enhanced.

[0117] Examples of the acidulant include lactic acid, malic acid, citric acid, gluconic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, phosphoric acid, etc. These acidulants may be used alone or in any combination of two or more in any ratio.

[0118] Examples of the flavoring ingredients include bonito stock, kelp stock, vegetable extract, bonito extract, kelp extract, seafood extract, meat extract, etc. These flavoring ingredients may be used alone or in any combination or ratio of two or more.

[0119] Examples of the umami seasoning include protein hydrolysates, yeast extracts, etc. These umami seasonings may be used alone or in any combination of two or more kinds in any ratio.

[0120] Examples of the alcoholic beverages include sake, synthetic sake, mirin, shochu, wine, liqueur, Shaoxing wine, etc. These alcoholic beverages may be used alone or in any combination of two or more kinds in any ratio.

[0121] Examples of the oils and fats include soybean oil, soybean germ oil, rapeseed oil, corn oil, sesame oil, perilla oil, linseed oil, peanut oil, safflower oil, high oleic acid safflower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, olive oil, rice bran oil, wheat germ oil, palm oil, algae oil, etc. These oils and fats may be used alone or in any combination or ratio of two or more.

[0122] The term "spices" refers to parts of plants (such as fruit, peel, flower, bud, bark, stem, leaf, seed, root, or rhizome) that have a unique aroma, pungent taste, and color and are incorporated into foods and beverages for the purposes of flavoring, deodorizing, seasoning, coloring, etc., and includes spices and herbs. Spices refer to spices whose usable parts are excluding the stem, leaf, and flower, and examples include pepper (black pepper, white pepper, red pepper), garlic, ginger, sesame (sesame seeds), chili pepper, horseradish (horseradish), mustard, yuzu, nutmeg, cinnamon, paprika, cardamom, cumin, saffron, allspice, cloves, Japanese pepper, orange peel, fennel, licorice, fenugreek, dill seeds, Japanese pepper, long pepper, and olive fruit. Herbs refer to spices that use the stems, leaves, and flowers, and examples include watercress, coriander, shiso, celery, tarragon, chives, chervil, sage, thyme, laurel, chives, parsley, mustard greens (mustard), myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, dill, wasabi leaves, and Japanese pepper leaves.

[0123] The spice extract may be any extract of a food generally labeled as a "spice" or "spices," and examples thereof include chili pepper extract, mustard extract, ginger extract, wasabi extract, pepper extract, garlic extract, onion extract, Japanese pepper extract, etc. These spice extracts may be used alone, or two or more may be used in any combination or in any ratio.

[0124] Examples of the flavor oils include ginger oil, garlic oil, mustard oil, onion oil, sesame oil, green onion oil, chive oil, parsley oil, perilla oil, wasabi oil, lemon oil, yuzu oil, seafood oil, and meat oil. These flavor oils may be used alone or in any combination or ratio of two or more.

[0125] Examples of the viscosity modifier include xanthan gum, guar gum, gellan gum, gum arabic, tamarind seed gum, tara gum, tragacanth gum, pectin, cellulose, carrageenan, agar, starch, alginic acid, sodium alginate, karaya gum, pullulan, chitin, chitosan, etc. These viscosity modifiers may be used alone or in any combination or ratio of two or more.

[0126] Examples of the ingredients include vegetables (carrots, burdock, radish, etc.), grains (red beans, soybeans, etc.), meat, fish, etc. These ingredients may be used alone or in any combination or ratio of two or more.

[0127] In one aspect, the acetic acid-containing food or drink of the present invention can be used for preparing an acetic acid-containing food or drink. The acetic acid-containing food or drink is as described above. In a preferred aspect, the acetic acid-containing food or drink of the present invention can be used for preparing at least one acetic acid-containing food or drink selected from the group consisting of vinegar, beverages, seasonings, dessert sauces, and cooked rice.

[0128] The present invention will be described in detail below based on examples, but the present invention is not limited to these examples.

[0129] Test Example 1. Flavor evaluation test 1 (examination of the effect of the ratio of component A and component B in acetic acid-containing food and drink on stuffy odor, irritating odor, and mellow aroma) First, a diluted solution of the component to be evaluated was prepared. A 70% aqueous ethanol solution was added containing (Component A1) isoamyl alcohol (reagent name: 3-methyl-1-butanol, manufactured by Inoue Perfumery Manufacturing Co., Ltd., food additive, product code 0002051, purity 98.0% or higher, CAS#: 123-51-3), (Component A2) isobutanol (reagent name: 2-methylpropan-1-ol, manufactured by Inoue Perfumery Manufacturing Co., Ltd., food additive, product code 0002092, purity 98.0% or higher, CAS#: 78-83-1), and (Component A3) butanol (reagent name: 1-butanol, manufactured by Inoue Perfumery Manufacturing Co., Ltd., food additive, product code 0002093, purity 99% or higher). . 5% or more, CAS#: 71-36-3), and (Component A4) propanol (reagent name: Propan-1-ol, manufactured by Inoue Perfumery Manufacturing Co., Ltd., food additive, product code 0002768, purity 99.0% or more, CAS#: 71-23-8), (Component A5) n-amyl alcohol (reagent name: Pentan-1-ol, manufactured by Inoue Perfumery Manufacturing Co., Ltd., food additive, product code 0002052, purity 98.0% or more, CAS#: 71-41-0), were added and thoroughly stirred to prepare a 100,000 ppm solution, which was then appropriately diluted with ion-exchanged water to prepare a diluted solution of the component to be evaluated (Diluted Solution 1).Next, acetic acid (manufactured by Kanto Chemical Co., Inc., grade: special grade, purity 99.7% or higher) was added to ion-exchanged water and thoroughly stirred to prepare a 10% solution. To the 10% acetic acid aqueous solution, (B1) isovaleric acid (reagent name: 3-methylbutanoic acid, manufactured by Inoue Perfumery Manufacturing Co., Ltd., food additive, product code 0002512, purity 98.0% or higher, CAS#: 503-74-2), (B2) isobutyric acid (reagent name: 2-methylpropanoic acid, manufactured by Inoue Perfumery Manufacturing Co., Ltd., food additive, product code 0002102, purity 98.0% or higher, CAS#: 79-31-2), (B3) butyric acid (reagent name: butanoic Various components, including (B4) propionic acid (reagent name: propanoic acid, manufactured by Inoue Perfume Co., Ltd., food additive, product code 0002169, purity 99.0% or higher, CAS#: 107-92-6), (B5) valeric acid (reagent name: pentanoic acid, manufactured by Inoue Perfume Co., Ltd., food additive, product code 0002433, purity 99.5% or higher, CAS#: 79-09-4), and (B6) valeric acid (reagent name: pentanoic acid, manufactured by Inoue Perfume Co., Ltd., food additive, product code 0002627, purity 98.0% or higher, CAS#: 109-52-4), were added, thoroughly stirred, and appropriately diluted with ion-exchanged water to acidities of 10%, 5%, and 1%, to prepare diluted solutions of the components to be evaluated (diluted solution 2). Next, diluted solutions of each evaluation target component (Diluted Solution 1 and Diluted Solution 2) were mixed and thoroughly stirred to prepare test solutions (Comparative Examples 1 to 3, Examples 1 to 62) with the formulations and concentrations shown in Table 1. In Test Examples 1 to 3, for test solutions with an acidity of 5 w / v % or 10 w / v %, anhydrous ethanol was added appropriately to adjust the ethanol content in the test solution to 0.2%, and for test solutions with an acidity of 1 w / v %, anhydrous ethanol was added appropriately to adjust the ethanol content in the test solution to 0.04%. Furthermore, each test solution was left to stand at 25°C in a sealed container for one day after the component adjustment to stabilize the scent.

[0130] For each test liquid, participants were asked to rate the stuffy odor, irritating odor, mellow fragrance, and overall fragrance quality based on these in accordance with the following evaluation criteria, based on a comparison with the evaluation of the control (comparative example), and the average score was calculated. Note that the control for Examples 1 to 26 was Comparative Example 1, the control for Examples 27 to 48 was Comparative Example 2, and the control for Examples 49 to 62 was Comparative Example 3. Furthermore, prior to the evaluation, it was confirmed that Comparative Examples 1, 2, and 3 had a strong stuffy odor and did not have a mellow fragrance.

[0131] The flavor evaluation was specifically carried out as follows: 10 ml of the test solution or control was placed in a colored sensory test glass to conceal the color of the contents, and the glass was covered with a petri dish or the like. In this state, the glass was swirled several times, and then the lid was opened and the smell was evaluated for stuffy odor, pungent odor, and mellow aroma based on the following criteria. In addition, the overall aroma perceived from stuffy odor, pungent odor, mellow aroma, etc. was evaluated as an overall evaluation. Once the aroma had disappeared from the nasal cavity, the next sample was evaluated.

[0132] Stuffy odor evaluation criteria +3: Very weak stuffy odor compared to the control. +2: Weak stuffy odor compared to the control. +1: Slightly weak stuffy odor compared to the control. ±0: Same as the control. -1: Slightly stronger stuffy odor compared to the control. -2: Stronger stuffy odor compared to the control. -3: Very strong stuffy odor compared to the control.

[0133] Irritating odor evaluation criteria +3: The irritating odor is very weak compared to the control. +2: The irritating odor is weak compared to the control. +1: The irritating odor is slightly weak compared to the control. ±0: The same as the control. -1: The irritating odor is slightly stronger compared to the control. -2: The irritating odor is stronger compared to the control. -3: The irritating odor is very strong compared to the control.

[0134] Mellow aroma evaluation criteria +3: The mellow aroma is very strong compared to the control. +2: The mellow aroma is stronger compared to the control. +1: The mellow aroma is slightly stronger compared to the control. ±0: The same as the control. -1: The mellow aroma is slightly weaker compared to the control. -2: The mellow aroma is weaker compared to the control. -3: The mellow aroma is very weaker compared to the control.

[0135] Overall rating +3: The scent is much better than the control. +2: The scent is better than the control. +1: The scent is slightly better than the control. ±0: The same as the control. -1: The scent is slightly worse than the control. -2: The scent is worse than the control. -3: The scent is much worse than the control.

[0136] All flavor evaluation tests described herein were conducted by 10 expert panelists whose ability to judge flavor was guaranteed by certain tests. The aforementioned certain flavor tests refer to the discrimination tests 1) and 2) below, and those who performed particularly well in these tests were selected as expert panelists. The selected panelists were experienced panelists with over 10 years of experience as sensory testers. Discrimination Test 1) A taste quality discrimination test was conducted in which one aqueous solution of each of the five tastes (sweetness: sugar taste, sourness: tartaric acid taste, umami: monosodium glutamate taste, saltiness: sodium chloride taste, bitterness: caffeine taste) was prepared at a concentration close to the threshold of each component, and two distilled waters were added to each of these to create a total of seven samples, in which each taste sample was accurately distinguished. Discrimination Test 2) A concentration difference discrimination test was conducted in which the concentration differences between five slightly different saline solutions and acetic acid solutions were accurately distinguished.

[0137] The results are shown in Table 1.

[0138]

[0139]

[0140]

[0141]

[0142]

[0143] From Table 1, it can be seen that by adjusting the contents of component A and component B and their ratio (B / A), the stuffy smell can be suppressed and acetic acid-containing food and beverages with a mellow aroma can be obtained.

[0144] Test Example 2. Flavor Evaluation Test 2 (Investigation of the effects of the content and ratios (B1 / A1, B2 / A2, B4 / A4) of each of the A1 to A5 components and the B1 to B5 components on stuffy odor, irritating odor, and mellow aroma) Test solutions were prepared (Comparative Examples 4 to 8, Examples 63 to 169) by blending acetic acid, A1 to A5 components, and B1 to B5 components in the same manner as in Flavor Evaluation Test 1 according to the compositions shown in Table 2, and evaluated using the same methods and perspectives as in Flavor Evaluation Test 1. The control for Examples 63 to 86 was Comparative Example 4, the control for Examples 87 to 109 was Comparative Example 5, the control for Examples 110 to 133 was Comparative Example 6, the control for Examples 134 to 149 was Comparative Example 7, and the control for Examples 150 to 169 was Comparative Example 8. Prior to the evaluation, it was confirmed that in Comparative Examples 4 to 8, a strong stuffy odor was perceived, and no mellow aroma was perceived.

[0145] The results are shown in Table 2.

[0146]

[0147]

[0148]

[0149]

[0150]

[0151]

[0152]

[0153]

[0154]

[0155] From Table 2, it was found that by adjusting the contents of the A1 to A5 components and the B1 to B5 components and / or their ratios (B1 / A1, B2 / A2, B4 / A4), it is possible to impart a mellow aroma while suppressing stuffy odors and irritating odors. It was also found that the content of each component in acetic acid-containing foods and beverages, which is effective in controlling stuffy odors, irritating odors, and mellow aromas, differs depending on the type of component.

[0156] Test Example 3. Flavor Evaluation Test 3 (Study of the effects of the content and ratios (B1 / A1, B2 / A2, B4 / A4) of each component on stuffy odor, irritating odor, and mellow aroma in an embodiment containing two or more types of each of component A and component B) Test solutions were prepared (Comparative Example 9, Examples 185 to 208) by blending acetic acid, components A1 to A5, and components B1 to B5 in the same manner as in flavor evaluation test 1 according to the compositions shown in Table 3, and evaluated using the same methods and perspectives as in flavor evaluation test 1. Note that comparative example 9 served as a control. Prior to the evaluation, it was confirmed that comparative example 9 had a strong stuffy odor and irritating odor, and no mellow aroma was perceived.

[0157] The results are shown in Table 3.

[0158]

[0159]

[0160] From Table 3, it was found that by adjusting the content of a specific component selected from the A1 to A5 components and the B1 to B5 components to a specific content, adjusting the ratio of each component (B1 / A1, B2 / A2, B4 / A4), and further adjusting the total content of the A1 to A5 components and the total content and ratio of the B1 to B5 components, it is possible to suppress stuffy odors and irritating odors while imparting a more pronounced (or in some cases heterogeneous) mellow fragrance.

[0161] Test Example 4. Flavor Evaluation Test 4 (Flavor Evaluation Test for Beverages Using the Acetic Acid-Containing Food or Drink (Vinegar) of the Present Invention) First, the contents of components A and B of commercially available vinegar were measured by the following method, and then components A1 to A5 and components B1 to B5 were appropriately added in the same manner as described in Test 1 so as to obtain the compositions shown in Table 4, thereby obtaining vinegars 1 to 5.

[0162] [Method for measuring component A] [1] Method for analyzing components The peak area of ​​each component was analyzed by gas chromatography under the following conditions. In addition, each component (the same as that used in the formulation) was analyzed in the same manner as a standard sample, and the content of each component in each sample was calculated by the external standard method. <Gas chromatograph conditions> ・Measurement equipment: Agilent Technologies 7820 GC System (Agilent Technologies) ・GC column: TC-WAX (GL Sciences) length 30 m, inner diameter 0.53 mm, film thickness 1.0 μm ・Gas flow rate: 5 mL / min (carrier: He gas) ・Temperature conditions: hold at 40°C (6 min) → increase temperature at 8°C / min → hold at 130°C (0 min) → post-run 230°C (10 min) ・Injection volume: 0.5 μL ・Injection port mode: split (split ratio 5:1 split flow rate 25 mL / min) ・Detector: FID (Agilent Technologies) ・Measurement method: FID_FLAVOR_SP5 ・Analysis method: FID_FLAVOR_SP5_Analysis [2] Quantitative method of components (external standard method) Each component (the same as that used in the formulation) with a known concentration diluted with absolute ethanol was analyzed as a standard sample, and a calibration curve was created based on the detected peak area. The analytical results of the analytical sample were applied to the calibration curve to calculate the content.

[0163] [Method for measuring component B] The sample was diluted 5 times with ultrapure water (the dilution ratio can be adjusted as needed), and the peak area of ​​each component was analyzed using high-performance liquid chromatography (HPLC) under the following conditions. 5 mg% of each component diluted with ultrapure water was also analyzed in the same manner as a standard sample, and the content of each component in each sample was calculated using the external standard method. Measurement equipment: High-performance liquid chromatography (Shimadzu Corporation, model LC-20AD) 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 KC-G 6B + KC-811 x 2 (Showa Denko KK) Column temperature: 52°C Detector: Electrical conductivity detector (Shimadzu Corporation)

[0164]

[0165] Next, various ingredients were appropriately added to obtain the fruit juice-containing beverages (Beverages 1 to 10) to obtain the compositions shown in Table 5. Regarding vinegar, one of the ingredients of each fruit juice-containing beverage, samples were prepared using different types of vinegar, as shown in Table 6. The resulting samples were sealed in containers and sterilized at 90°C for 120 seconds, then filled into bottles (150 ml glass bottles), sealed, and stored at 60°C for 10 days (equivalent to 12 months at room temperature of 20°C) to obtain samples for evaluation tests (Comparative Examples 10 to 19, Examples 209 to 248). The fruit juice content (g) in Table 5 refers to the juice content in a straight-converted form.

[0166]

[0167] After storage, each sample was evaluated for stuffiness using the same method as in Flavor Evaluation Test 1. The odor of deteriorated fruit juice was evaluated using the same method as in Flavor Evaluation Test 1, based on the following evaluation criteria. Regarding the fruit juice flavor, approximately 5 ml of the sample was dropped onto the evaluator's hand using a dropper, and the flavor of the fruit juice contained in the sample, as perceived when the sample was placed in the mouth, was evaluated based on the following evaluation criteria. Furthermore, the overall aroma and taste, based on the above, were evaluated as an overall evaluation. The control for Examples 209 to 212 is Comparative Example 10, the control for Examples 213 to 216 is Comparative Example 11, the control for Examples 217 to 220 is Comparative Example 12, the control for Examples 221 to 224 is Comparative Example 13, the control for Examples 225 to 228 is Comparative Example 14, the control for Examples 229 to 232 is Comparative Example 15, the control for Examples 233 to 236 is Comparative Example 16, the control for Examples 237 to 240 is Comparative Example 17, the control for Examples 241 to 244 is Comparative Example 18, and the control for Examples 245 to 248 is Comparative Example 19.

[0168] Evaluation criteria for stale fruit juice odor +3: The stale fruit juice odor is very weak compared to the control. +2: The stale fruit juice odor is weak compared to the control. +1: The stale fruit juice odor is slightly weak compared to the control. ±0: The same as the control. -1: The stale fruit juice odor is slightly stronger compared to the control. -2: The stale fruit juice odor is stronger compared to the control. -3: The stale fruit juice odor is very strong compared to the control.

[0169] Juice sensation evaluation criteria +3: Very strong juiciness compared to the control. +2: Stronger juiciness compared to the control. +1: Slightly stronger juiciness compared to the control. ±0: Same as the control. -1: Slightly weaker juiciness compared to the control. -2: Weaker juiciness compared to the control. -3: Very weaker juiciness compared to the control.

[0170] Overall evaluation criteria +3: The taste and aroma are extremely superior to the control. +2: The taste and aroma are superior to the control. +1: The taste and aroma are slightly superior to the control. ±0: The same as the control. -1: The taste and aroma are slightly inferior to the control. -2: The taste and aroma are inferior to the control. -3: The taste and aroma are extremely inferior to the control.

[0171] The results are shown in Table 6.

[0172]

[0173]

[0174]

[0175]

[0176]

[0177]

[0178]

[0179]

[0180]

[0181]

[0182] Table 6 shows that in acetic acid-containing foods and beverages in which specific components selected from components A1 to A5 and components B1 to B5 were adjusted to specific contents, and the ratios of each component (B1 / A1, B2 / A2, B4 / A4) were adjusted, and the total content of components A1 to A5 and the total content and ratio of components B1 to B5 were further adjusted, the stuffy odor and stale fruit juice odor of fruit juice-containing beverages were suppressed and the fruit juice flavor was further enhanced. In particular, Example 216 produced extremely excellent results, demonstrating that the acetic acid-containing foods and beverages of the present invention are particularly effective when used in combination with apple juice. Furthermore, a beverage with the same composition as Example 216, except for the absence of added sugar, also obtained evaluations equivalent to those of Example 216.

[0183] Flavor Evaluation Test 5 (Flavor Evaluation Test for Seasonings Using the Acetic Acid-Containing Food and Drink (Vinegar) of the Present Invention) Using the same method as in Flavor Evaluation Test 4, Vinegars 1 to 5 were obtained by appropriately adding components A1 to A5 and components B1 to B5 to obtain the compositions shown in Table 4.

[0184] Subsequently, various ingredients were appropriately added to obtain seasonings 1 to 8 so as to obtain the compositions shown in Table 7. Regarding vinegar, one of the ingredients of each seasoning, samples were prepared by changing the type of vinegar used as shown in Table 8 to prepare samples for evaluation (Comparative Examples 20 to 27, Examples 249 to 280).

[0185]

[0186] For each sample, stuffy odor was evaluated in the same manner as in Flavor Evaluation Test 1. Furthermore, depending on the type of seasoning, the fruitiness of the seasoning was evaluated in the same manner as in Flavor Evaluation Test 4. Furthermore, depending on the type of seasoning, the umami and sweetness of the seasoning were evaluated in the same manner as the method for evaluating the fruitiness in Flavor Evaluation Test 4 based on the following evaluation criteria. Furthermore, the overall aroma and goodness of taste based on the above were evaluated as an overall evaluation using the same evaluation criteria as in Flavor Evaluation Test 4. The control for Examples 249 to 252 was Comparative Example 20, the control for Examples 253 to 256 was Comparative Example 21, the control for Examples 257 to 260 was Comparative Example 22, the control for Examples 261 to 264 was Comparative Example 23, the control for Examples 265 to 268 was Comparative Example 24, the control for Examples 269 to 272 was Comparative Example 25, the control for Examples 273 to 276 was Comparative Example 26, and the control for Examples 277 to 280 was Comparative Example 27.

[0187] The results are shown in Table 8.

[0188]

[0189]

[0190]

[0191]

[0192]

[0193]

[0194]

[0195]

[0196] From Table 8, it was found that in vinegars in which specific components selected from the A1 to A5 components and the B1 to B5 components are adjusted to specific contents, the ratios of each component (B1 / A1, B2 / A2, B4 / A4) are adjusted, and the total content of the A1 to A5 components and the total content and ratio of the B1 to B5 components are further adjusted, the stuffy smell of the seasoning is suppressed and the fruity taste, umami, and sweetness are enhanced.

[0197] Flavor evaluation test 6 (flavor evaluation test for cooked rice produced using the acetic acid-containing food and drink (vinegar) of the present invention) First, rice (Koshihikari produced in Toyama Prefecture) was weighed to obtain the composition shown in Table 9, and water (tap water) was added in an amount sufficient to fully immerse the rice. The rice was then left at room temperature (20 ° C.) for 60 minutes to soak the rice. The water used for soaking was then discarded, and water (tap water) was added again so that the amount of water added to the rice was the composition shown in Table 9. The rice was then cooked in the quick-cook mode of a commercially available rice cooker (manufactured by Tiger Corporation: JKT-G101). To the total amount of cooked rice obtained, sushi vinegar 1 to 5 (Comparative Example 21 and Examples 253 to 256) used in evaluation test 5 were added to obtain the composition shown in Table 9, and vinegared rice 1 to 5 was obtained by stirring with a rice paddle (Comparative Example 28 and Examples 281 to 284).

[0198] Approximately 20 g of each cooked rice was weighed and subjected to a flavor evaluation test. In the flavor evaluation test, the cooked rice was held in the mouth and chewed, and the sweetness and umami of the cooked rice were evaluated using the same evaluation criteria as in Flavor Evaluation Test 4. In addition, the stuffy smell from the aroma that reached the nose during chewing was evaluated using the same evaluation criteria as in Flavor Evaluation Test 1. Furthermore, the overall taste and aroma based on the above were evaluated using the same evaluation criteria as in Flavor Evaluation Test 4.

[0199] The results are shown in Table 9.

[0200]

[0201] Table 9 shows that when cooked rice is produced using vinegar in which specific components selected from the A1 to A5 components and the B1 to B5 components are adjusted to specific contents, the ratios of each component (B1 / A1, B2 / A2, B4 / A4) are adjusted, and the total content of the A1 to A5 components and the total content and ratio of the B1 to B5 components are further adjusted, the stuffy smell derived from the vinegar is suppressed and the umami and sweetness of the cooked rice are enhanced.

[0202] Test Example 7. Flavor Evaluation Test 5 (Investigation of the Effects of Diacetyl, Acetoin, and Lactic Acid on Aroma Depth and Suppression of Acidic Odor) Test samples 285 to 303 were obtained by appropriately adding diacetyl (manufactured by Tokyo Chemical Industry Co., Ltd.), acetoin (manufactured by Tokyo Chemical Industry Co., Ltd.), and lactic acid (manufactured by Tokyo Chemical Industry Co., Ltd.) to the test samples that received high ratings in Test Examples 1 and 3, so as to achieve the compositions shown in Table 10. Diacetyl, acetoin, and lactic acid were measured using the following method. Each test solution was sealed in a container and left to stand at 25°C for one day after the component adjustment to stabilize the aroma. After storage, each sample was evaluated for aroma depth and suppression of acidic odor using the same method as in Flavor Evaluation Test 1. Note that, for the suppression of acidic odor, each test product to which lactic acid was not added served as a control.

[0203] [1] Analysis method for diacetyl and acetoin: The peak area of ​​each component was analyzed by gas chromatography under the following conditions. In addition, each component (the same as that used in the formulation) was analyzed in the same manner as a standard sample, and the content of each component in each sample was calculated by the external standard method. <Gas chromatograph conditions> ・Measurement equipment: Agilent Technologies 7820 GC System (Agilent Technologies) ・GC column: TC-WAX (GL Sciences) length 30 m, inner diameter 0.53 mm, film thickness 1.0 μm ・Gas flow rate: 5 mL / min (carrier: He gas) ・Temperature conditions: hold at 40°C (6 min) → increase temperature at 8°C / min → hold at 130°C (0 min) → post-run 230°C (10 min) ・Injection volume: 0.5 μL ・Injection port mode: split (split ratio 5:1 split flow rate 25 mL / min) ・Detector: FID (Agilent Technologies) ・Measurement method: FID_FLAVOR_SP5 ・Analysis method: FID_FLAVOR_SP5_Analysis [2] Quantitative method for diacetyl and acetoin (external standard method) Diacetyl and acetoin diluted with absolute ethanol at known concentrations were analyzed as standard samples, and a calibration curve was created based on the detected peak areas. The analytical results of the analytical samples were applied to the calibration curve to calculate the content.

[0204] [Lactic Acid Content] The lactic acid content was measured using high performance liquid chromatography (HPLC) under the following conditions.

[0205] <HPLC conditions> 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 KK) Column temperature: 50°C Detection: Electrical conductivity detector

[0206] Evaluation criteria for depth of fragrance ++: Very deep fragrance. +: Deep fragrance. -: Nothing noteworthy.

[0207] Evaluation criteria for suppression of acidic odor ++: The acidic odor is significantly suppressed compared to the control. +: The acidic odor is suppressed compared to the control.

[0208]

[0209] Test Example 8. Flavor Evaluation Test 6 (Investigation of the Influence of the Peak Area Ratio of Acetic Acid, Higher Alcohol, and Decane on the Refreshing and Rich Aromas of Acetic Acid-Containing Foods and Beverages Measured by Analysis Method A) Test Products 304 to 317 were obtained by adjusting the various components of the test products that received high ratings in Test Examples 1 and 3 to achieve the compositions shown in Table 11. The peak areas of acetic acid, higher alcohol, and decane were measured using the following methods. Decane manufactured by Tokyo Chemical Industry Co., Ltd. was used. Each test solution was sealed in a container and allowed to stand at 25°C for one day after the component adjustment to stabilize the aroma. After storage, each sample was evaluated for refreshing and rich aromas using the same method as in Flavor Evaluation Test 1. For refreshing and rich aromas, each test product to which decane had not been added served as a control.

[0210] [Method and Conditions for Measuring Acetic Acid, Higher Alcohols, and Decane Peak Areas Using Analytical Method A] [1] Method for Separating and Concentrating Acetic Acid, Higher Alcohols, and Decane <Analytical Method A> Separation and concentration of components were performed according to the following conditions. 100 g of ultrapure, 2-fold diluted sample was weighed into a 1-L vial, sealed, and preheated at 40°C for 30 minutes. 200 ml of the gas phase in the vial was then introduced into a concentrator. The concentrator removed moisture and atmospheric components from the sample collected in the vial, concentrating the volatile organic compounds, which were then introduced into a GC-MS for analysis. Specifically, the sample was passed through M1 (Empty) and M2 (Tenax) cooled with liquid nitrogen. Water was retained in M1 (Empty), volatile organic compounds were concentrated in M2 (Tenax), and other components were allowed to break through. Then, only the volatile organic compounds were desorbed and transported to M3 (Cryofocus) with carrier gas, trapped at -150°C, and then desorbed by rapid heating and introduced into GC. ・Volatile component concentrator Entech7200 (Entech) ・Concentration mode: CTD ・M1 (Empty) temperature: Trap -40°C → Desorb 10°C ・M2 (Tenax) temperature: Trap -50°C → Desorb 220°C ・M3 (CryoFoucus) temperature: Trap -150°C → Desorb 80°C

[0211] [2] Measurement Method for Acetic Acid, Higher Alcohols, and Decane The peak areas of acetic acid, higher alcohols, and decane were analyzed using gas chromatography and mass spectrometry under the following conditions. Specifically, the component peaks in each sample were identified based on ions characteristic of each component (acetic acid: m / z = 60, A1 component: m / z = 70, A2 component: m / z = 74, A3 component: m / z = 56, A4 component: m / z = 59, A5 component: m / z = 70, decane: m / z = 142), and the peak areas were calculated. Note that "m / z" in the present invention refers to the value detected in the range of -0.3 to +0.7 from the center m / z value of each component. <Gas chromatograph conditions> ・Measuring instrument: Agilent 7980B GC System (Agilent Technologies) ・GC column: DB-1 (Agilent Technologies) Length: 60 m, diameter: 0.32 mm, film thickness: 1.0 μm ・Carrier: He gas, gas flow rate: 2.68 mL / min ・Temperature conditions: Hold at 35°C (5 min) → Heat to 220°C at 3°C / min → Hold for 5 minutes <Mass spectrometry conditions> ・Measuring instrument: Agilent 5977B MSD (Agilent Technologies) ・Ionization method: EI (ionization voltage: 70 eV) ・Measurement mode: SCAN (scan mass: 35.0 to 270.0)

[0212] Evaluation criteria for refreshing scent ++: A very refreshing scent is perceived compared to the control. +: A refreshing scent is perceived compared to the control.

[0213] Evaluation criteria for heavy fragrance ++: A very heavy fragrance is perceived compared to the control. +: A heavy fragrance is perceived compared to the control.

[0214]

[0215] Test Example 9. Flavor Evaluation Test 7 (Flavor Evaluation Test for Acetic Acid-Containing Foods and Drinks (Seasonings) of the Present Invention) Test products 318 to 322 were obtained by adjusting the compositions shown in Table 12. Each test solution was sealed in a container and allowed to stand at 25°C for one day after the composition adjustment to stabilize the aroma. After storage, each sample was evaluated for depth of aroma, suppression of acidic odor, refreshing aroma, and rich aroma in the same manner as in Flavor Evaluation Test 1. Note that each test product to which the component to be evaluated was not added served as a control.

[0216]

Claims

1. An acetic acid-containing food or beverage having an acidity of 0.2 w / v% or more and a ratio (B component / A component) of the content of lower fatty acids (B component) to the content of higher alcohols (A component) of 0 to 10.

2. The acetic acid-containing food or drink according to claim 1, wherein the higher alcohol is at least one selected from the group consisting of (A1 component) isoamyl alcohol, (A2 component) isobutanol, (A3 component) butanol, (A4 component) propanol, and (A5 component) n-amyl alcohol, and the lower fatty acid is at least one selected from the group consisting of (B1 component) isovaleric acid, (B2 component) isobutyric acid, (B3 component) butyric acid, (B4 component) propionic acid, and (B5 component) valeric acid.

3. (Requirement 1) The ratio of the content of isovaleric acid (component B1) to the content of isoamyl alcohol (component A1) (component B1 / component A1) is 8 or less. (Requirement 2) The ratio of the content of isobutyric acid (B2 component) to the content of isobutanol (A2 component) (B2 component / A2 component) is 10 or less, and (Requirement 3) The ratio of the content of propionic acid (component B4) to the content of propanol (component A4) (component B4 / component A4) is 80 or less. The acetic acid-containing food or drink according to claim 1, which satisfies at least one requirement selected from the group consisting of:

4. (Requirement 4) (Component A1) Contains isoamyl alcohol, and its content is 24 ppm or less per 1% acidity, and (Requirement 5) (Component A2) contains isobutanol, and its content is 24 ppm or less per 1% acidity. The acetic acid-containing food or drink according to claim 1, which satisfies at least one requirement selected from the group consisting of:

5. (Requirement 6) (Component A3) The butanol content is 8 ppm or less per 1% of acidity. (Requirement 7) (Component A4) The propanol content is 10 ppm or less per 1% of acidity, and (Requirement 8) (Component A5) The content of n-amyl alcohol is 8 ppm or less per 1% of acidity. The acetic acid-containing food or drink according to claim 4, which satisfies at least one requirement selected from the group consisting of:

6. (Requirement 9) (Component B1) The content of isovaleric acid is 20 ppm or less per 1% of acidity. (Requirement 10) (Component B2) The content of isobutyric acid is 16 ppm or less per 1% acidity. (Requirement 11) (Component B3) The content of butyric acid is 8 ppm or less per 1% of acidity. (Requirement 12) (Component B4) The propionic acid content is 20 ppm or less per 1% of acidity, and (Requirement 13) (B5 component) The acetic acid-containing food or beverage according to claim 1, which satisfies at least one requirement selected from the group consisting of: (Requirement 13) (B5 component) The content of valeric acid is 8 ppm or less per 1% acidity.

7. (Requirement 14) The ratio of the content of isobutyric acid (component B2) to the content of isoamyl alcohol (component A1) (component B2 / component A1) is 10 or less. (Requirement 15) The ratio of the content of propionic acid (component B4) to the content of isoamyl alcohol (component A1) (component B4 / component A1) is 10 or less. (Requirement 16) The ratio of the content of isovaleric acid (B1 component) to the content of isobutanol (A2 component) (B1 component / A2 component) is 15 or less. The acetic acid-containing food or drink according to claim 1, which satisfies at least one requirement selected from the group consisting of:

8. (Component A) The acetic acid-containing food or beverage according to claim 1, wherein the ratio of the acetoin content to the higher alcohol content is 39 or less.

9. The acetic acid-containing food or beverage according to claim 1, wherein the ratio of the diacetyl content to the higher alcohol content (Component A) is 0.5 or less.

10. The acetic acid-containing food or drink according to claim 1, wherein the decane peak area ratio to acetic acid in the acetic acid-containing food or drink measured by analysis method A is greater than 0. <Analysis method A> Separation and concentration of components are carried out according to the following conditions. 100g of ultrapure, 2-fold diluted sample is weighed into a 1L vial, sealed, and preheated at 40°C for 30 minutes. 200ml of the gas phase in the vial is then introduced into a concentrator. The concentrator removes moisture and atmospheric components from the sample collected in the vial, concentrating the volatile organic compounds, which are then introduced into a GC-MS for analysis. Specifically, by passing the sample through M1 (Empty) and M2 (Tenax) cooled with liquid nitrogen, the water is retained in M1 (Empty), the volatile organic compounds are concentrated in M2 (Tenax), and other components are allowed to break through. Only the volatile organic compounds are then desorbed and transported to M3 (CryoFoucus) by carrier gas, where they are trapped at -150°C, and then desorbed by rapid heating and introduced into the GC. [Volatile component concentrator] ・M1 (Empty) temperature: Trap -40℃→Desorb 10℃ ・M2 (Tenax) temperature: Trap -50℃→Desorb 220℃ ・M3 (CryoFocus) temperature: Trap -150℃→Desorb 80℃

11. The acetic acid-containing food or drink according to claim 1, wherein the decane peak area ratio to the higher alcohol (component A) in the acetic acid-containing food or drink measured by analytical method A is greater than 0.

12. The acetic acid-containing food or drink according to any one of claims 1 to 11, wherein the acetic acid-containing food or drink is vinegar.

13. The acetic acid-containing food or drink according to any one of claims 1 to 11, wherein the acetic acid-containing food or drink is a beverage or a composition for preparing the beverage.

14. The acetic acid-containing food or drink according to claim 13, further comprising fruit juice.

15. The acetic acid-containing food or drink according to claim 14, wherein the fruit juice content (in terms of straight fruit juice) is 0.2% by mass or more and 900% by mass or less.

16. The acetic acid-containing food or beverage according to claim 14, wherein the fruit juice is at least one selected from the group consisting of strawberry juice, apple juice, citrus juice, pomegranate juice, peach juice, grape juice, blueberry juice, raspberry juice, pineapple juice, and mango juice.

17. The acetic acid-containing food or drink according to claim 13, further comprising vegetable juice.

18. The acetic acid-containing food or drink according to claim 17, wherein the vegetable juice is at least one selected from the group consisting of tomato juice, ginger juice, and soy milk.

19. The acetic acid-containing food or drink according to any one of claims 1 to 11, wherein the acetic acid-containing food or drink is a seasoning, a dessert sauce, or cooked rice.

20. The acetic acid-containing food or drink according to any one of claims 1 to 11, which is for preparing at least one acetic acid-containing food or drink selected from the group consisting of beverages, seasonings, dessert sauces, and cooked rice.

21. A method for producing acetic acid-containing food and beverages, comprising preparing acetic acid-containing food and beverages so that the acidity is 0.2 w / v% or more and the ratio (component B / component A) of the content of lower fatty acids (component B) to the content of higher alcohols (component A) is 0 to 10.

22. A method for suppressing the stuffy odor of acetic acid-containing food and beverages, comprising preparing the acetic acid-containing food and beverages so that the acidity is 0.2 w / v% or more and the ratio (component B / component A) of the content of lower fatty acids (component B) to the content of higher alcohols (component A) is 0 to 10.