JP6946039B2 - Acetic acid-containing food and drink composition - Google Patents

Description

The present invention relates to an acetic acid-containing food or drink composition having suppressed acidity, a method for producing the same, and a method for suppressing the acidity of acetic acid-containing food or drink.

With health consciousness, the need for foods and drinks rich in food ingredients that are said to be beneficial to health is increasing. Among them, vinegar containing acetic acid as a main component has been attracting attention as it has been found to have an effect of lowering blood pressure in hypertensive persons and an effect of lowering total blood cholesterol and triglyceride in blood of obese persons.
However, ingesting vinegar as it is has a peculiar acidity and irritation to the throat, and the amount of vinegar to be mixed is limited, so that it is difficult to ingest a sufficient amount on a daily basis.
Therefore, various methods for suppressing acidity in foods and drinks have been studied. In particular, in order to differentiate products, a new means capable of suppressing the acidity of acetic acid regardless of the amount of acetic acid is required.
It is known that the sour taste of acetic acid consists of a taste stimulus called sour taste and vinegar, and a throat stimulus that makes the throat irritate, but a method of suppressing both stimuli is not known.

Japanese Patent Application Laid-Open No. 2-249474 (Patent Document 1) and Japanese Patent Application Laid-Open No. 3-047087 (Patent Document 2) describe beverage agents containing polyglutamic acid, and are about 0.04 in foods and drinks. It is described in the examples that the acidity of the beverage containing% or 0.05% polyglutamic acid was suppressed. However, the effect of acetic acid on the sour taste and the suppressing effect of throat irritation are not mentioned, and it is merely described that only the sour taste is suppressed.

Japanese Unexamined Patent Publication No. 2003-274895 (Patent Document 3) describes acetic acid or a salt thereof in which the content ratio of polyglutamic acid is in the range of 0.8 to 12 times the weight of acetic acid or a salt thereof. It is also stated that the acidity and odor can be suppressed, but it is stated that the suppressing effect is derived from the low acetic acid concentration in the food.

Japanese Unexamined Patent Publication No. 2003-289837 (Patent Document 4) describes a beverage containing an acidulant, a highly branched cyclic dextrin, and a cyclodextrin, and moderately adjusts the acidity of the acidulant without impairing the aroma and flavor. It is stated that a reduced beverage can be obtained. However, this acidity-reducing effect is due to the highly molecular cyclic dextrin, and cyclodextrin does not interfere with the acidity-reducing effect of the highly molecular cyclic dextrin, and sensually assists the effect and balances the taste. It is stated that it will be used in.

Japanese Unexamined Patent Publication No. 2008-31055 (Patent Document 5) describes a composition containing acetic acid and cyclodextrin as a cyclic oligosaccharide, and a stimulant acid peculiar to acetic acid can be obtained by using acetic acid and a cyclic oligosaccharide in combination. It is described that the odor and acidity are reduced and alleviated, and the composition becomes easier to eat. However, there is a description that this composition contains 10 parts by weight or more of cyclic oligosaccharide with respect to 1 part by weight of acetic acid, and a large amount of cyclic oligosaccharide is required to reduce the acidity of acetic acid. be.

Japanese Unexamined Patent Publication No. 2010-209029 (Patent Document 6) describes a health food having an improved acidity, which is characterized by containing a physiologically active substance having an acidity and γ-cyclodextrin. Describes a health food containing 40% by weight of γ-cyclodextrin with respect to 2% by weight of citric acid. However, there is no mention of an acidity such as acetic acid that causes both acidity and throat irritation, and the γ-cyclodextrin content also requires 20 times the weight of a physiologically active substance having an acidity. ..

Japanese Unexamined Patent Publication No. 54-145268 (Patent Document 7) describes a method for producing a beverage, which is characterized by adding cyclodextrin. Although it is stated that it is possible to produce various beverages, the suppression of acidity by citric acid and lactic acid such as orange juice and lactic acid beverages is disclosed, but the acidity such as acetic acid and the acidity that causes throat irritation are mentioned. Not.

International Publication No. 2013/008875 (Patent Document 8) describes a method for improving flavor by adding γ-aminobutyric acid and naringenin, and International Publication No. 2013/122226 (Patent Document 9) describes γ-aminobutyric acid and naringenin. The fragrance intensity and / or fragrance improver of the fragrance composition containing the above is described. However, although the combination of these two components can improve the flavor and reduce the acidity (vinegar corner, acetic acid irritation to the tongue), it is not sufficient to suppress the throat irritation caused by acetic acid.

Japanese Unexamined Patent Publication No. 2-249474 Japanese Unexamined Patent Publication No. 3-047087 Japanese Unexamined Patent Publication No. 2003-274895 Japanese Unexamined Patent Publication No. 2003-289837 Japanese Unexamined Patent Publication No. 2008-31055 JP-A-2010-209029 JP-A-54-145268 International Publication No. 2013/008875 International Publication No. 2013/1222226

An object of the present invention is to provide an acetic acid-containing food or drink composition having suppressed acidity, a method for producing the same, and a method for suppressing the acidity of acetic acid-containing food or drink.

The inventors of the present application further include γ-aminobutyric acid and one or more selected from the group consisting of polyglutamic acid and cyclodextrin in the acetic acid-containing food and drink composition, thereby providing an acidity, particularly an acidity of acetic acid. It was found that the present invention can be suppressed, and the present invention has been completed.
That is, the present invention includes the following aspects.
[1]
(A) Acetic acid,
(B) γ-Aminobutyric acid and
(C) An acetic acid-containing food or drink composition containing one or more selected from the group consisting of polyglutamic acid and cyclodextrin.
[2]
The acetic acid-containing food and drink composition according to 1 above, which contains ^{1 × 10 -7} to 1 part by weight of γ-aminobutyric acid and 1 × 10 ^{-3 to 1 part by weight of polyglutamic acid with respect to 1 part by weight of acetic acid.}
[3]
The acetic acid-containing food and drink composition according to 1 above, which contains ^{1 × 10 -6} to 1 part by weight of γ-aminobutyric acid and 1 ^{× 10 −2} to 10 parts by weight of cyclodextrin with respect to 1 part by weight of acetic acid.
[4]
The acetic acid-containing food or drink composition according to any one of 1 to 3 above, wherein γ-aminobutyric acid is derived from a plant extract.
[5]
The acetic acid-containing food and drink composition according to 4 above, wherein the plant extract is derived from brown rice or tomato.
[6]
The acetic acid-containing food or drink composition according to any one of 1 to 5 above, wherein the cyclodextrin is α-cyclodextrin, γ-cyclodextrin, or a mixture thereof.
[7]
Any of the above 1 to 6 including a step of adding one or more selected from the group consisting of (A) acetic acid, (B) γ-aminobutyric acid, and (C) polyglutamic acid and cyclodextrin to foods and drinks. The method for producing an acetic acid-containing food or drink composition according to item 1.
[8]
A method for suppressing the acidity of acetic acid-containing foods and drinks, which comprises a step of adding γ-aminobutyric acid and one or more selected from the group consisting of polyglutamic acid and cyclodextrin to acetic acid-containing foods and drinks.
[9]
Add γ-aminobutyric acid and polyglutamic acid so that γ ^{-aminobutyric acid is 1 × 10 -7} to 1 part by weight and polyglutamic acid is 1 × 10 ^-3 to 1 part by weight with respect to 1 part by weight of acetic acid. The method according to 8 above, which is a feature.
[10]
Add γ-aminobutyric acid and cyclodextrin so that γ ^{-aminobutyric acid is 1 × 10 -6} to 1 part by weight and cyclodextrin is 1 × 10 ⁻² to 10 parts by weight with respect to 1 part by weight of acetic acid. The method according to 8 above, which is a feature.
[11]
The method according to any one of 8 to 10 above, wherein γ-aminobutyric acid is derived from a plant extract.
[12]
11. The method of 11 above, wherein the plant extract is derived from brown rice or tomato.
[13]
The method according to any one of 8 to 12 above, wherein the cyclodextrin is α-cyclodextrin, γ-cyclodextrin or a mixture thereof.

By combining acetic acid and γ-aminobutyric acid with polyglutamic acid and / or cyclodextrin under predetermined conditions according to the method of the present invention, foods and drinks whose acidity is suppressed without impairing the aroma and taste of foods and drinks. Can be obtained.

The acetic acid-containing food and drink composition of the present invention contains one or more selected from the group consisting of (A) acetic acid, (B) γ-aminobutyric acid, and (C) polyglutamic acid and cyclodextrin. Further, in the method for suppressing the acidity of an acetic acid-containing food or drink of the present invention, γ-aminobutyric acid and one or more selected from the group consisting of polyglutamic acid and cyclodextrin are added to the acetic acid-containing food and drink. Includes steps.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to suppress the acidity of an acetic acid-containing food or drink composition. In the present invention, "suppressing sourness" means suppressing not only the sourness felt by the tongue but also the throat irritation felt by the throat. The acidity that can be suppressed by the present invention includes the acidity of various acids generally contained in foods and drinks, for example, acetic acid, adipic acid, itaconic acid, citric acid, gluconic acid, succinic acid, tartrate acid, lactic acid, phytic acid, fumaric acid , Malic acid, phosphoric acid, ascorbic acid, oxalic acid and the like. Of the above acids, the acidity of acetic acid, succinic acid, lactic acid, and malic acid is preferably suppressed, and particularly preferably the acidity of acetic acid is suppressed.

When the acetic acid-containing food or drink of the present invention contains acetic acid, γ-aminobutyric acid and polyglutamic acid, the component ratio of acetic acid and γ-aminobutyric acid depends on the properties of the target food and drink and the required effect. ^{Is appropriately determined, but it is preferable that γ-aminobutyric acid is 1 × 10 -7} to 1 part by weight with respect to 1 part by weight of acetic acid, and γ-aminobutyric acid is 1 × 10 ^{-6 to} 0.1. The amount is more preferably parts by weight, and the amount of γ-aminobutyric acid is more preferably 1 × 10 ^{-5 to} 0.1 parts by weight. Particularly preferably, γ-aminobutyric acid can be 1 × 10 ^-4 to 1 × 10 ⁻² parts by weight with respect to 1 part by weight of acetic acid.

When the acetic acid-containing food or drink of the present invention contains acetic acid, γ-aminobutyric acid and cyclodextrin, the component ratio of acetic acid and γ-aminobutyric acid depends on the properties of the target food and drink and the required effect. ^{Is appropriately determined, but it is preferable that γ-aminobutyric acid is 1 × 10 -6} to 1 part by weight with respect to 1 part by weight of acetic acid, and γ-aminobutyric acid is 1 × 10 ^{-5 to} 0.1. It is more preferably a part by weight. Particularly preferably, γ-aminobutyric acid can be 1 × 10 ^-4 to 1 × 10 ⁻² parts by weight with respect to 1 part by weight of acetic acid.

When the acetic acid-containing food or drink of the present invention contains acetic acid, γ-aminobutyric acid and polyglutamic acid, a person skilled in the art can determine the component ratio of acetic acid and polyglutamic acid according to the properties of the food and drink and the required effect. ^{Although it can be determined as appropriate, polyglutamic acid is preferably in the range of 1 × 10 -3} to 1 part by weight with respect to 1 part by weight of acetic acid, and is preferably in the range of 1 × 10 ^{−2 to} 0.7 parts by weight. More preferably, the range is 0.1 to 0.3 parts by weight.

When the acetic acid-containing food or drink of the present invention contains acetic acid, γ-aminobutyric acid and cyclodextrin, a person skilled in the art can determine the component ratio of acetic acid and cyclodextrin according to the properties of the food or drink and the required effect. ^{Although it can be determined as appropriate, cyclodextrin is preferably in the range of 1 × 10 −2} to 10 parts by weight with respect to 1 part by weight of acetic acid, and is preferably in the range of 1 × 10 ^{−2 to} 7 parts by weight. More preferably, it is in the range of 0.1 to 1 part by weight.

In addition, acetic acid and γ-aminobutyric acid, polyglutamic acid and / or cyclodextrin can be added in any form, for example, they may be added as a single compound, or a natural extract containing each component. For example, it may be added in the state of a processed animal or plant product or a microbial derivative. When animal and plant processed products and microbial-derived products have their own characteristic scents, it is desirable to reduce the scents of the animals and plants themselves by means of distillation, adsorbent treatment, solvent extraction, etc. It is especially desirable to be a plant extract.

In addition, acetic acid and γ-aminobutyric acid, polyglutamic acid and / or cyclodextrin can be added separately to foods and drinks in any form, for example, all the components may be added separately, or A plurality of components among the components may be added as a single agent. When it is formulated, it is not particularly limited, but it is particularly preferable to formulate it by mixing liquid or spray drying.

In the present invention, the γ-aminobutyric acid is not particularly limited, but may be a squeezed, extracted, or concentrated food containing γ-aminobutyric acid, and γ-aminobutyric acid is dissolved in a solvent. It may be a thing.
The food containing γ-aminobutyric acid is not particularly limited, but a plant containing γ-aminobutyric acid is preferable, and specific examples thereof include brown rice, tomato, potato, eggplant, Citrus unshiu, and grape.
The solvent for dissolving γ-aminobutyric acid is not particularly limited, and examples thereof include water, ethanol, and an aqueous ethanol solution.

In the present invention, preferably, γ-aminobutyric acid is derived from brown rice, and a treated brown rice product such as a brown rice extract can be used. A method for obtaining a processed brown rice product containing γ-aminobutyric acid can be appropriately determined by those skilled in the art. Can be done. Specifically, about 20 parts by weight of an aqueous ethanol solution is mixed with 1 part by weight of crushed brown rice, reflux extraction is performed at 80 ° C. for 30 minutes, and then centrifugation is performed to collect the supernatant liquid, which is subjected to reduced pressure conditions. It is possible to adopt a method of concentrating with and recovering the concentrated liquid. The ethanol concentration of the ethanol aqueous solution to be added depends on the amount of addition, but it is desirable that the ethanol concentration is, for example, about 75%.

In the present invention, preferably, γ-aminobutyric acid is derived from tomato, and a processed tomato product such as a tomato extract can be used. A method for obtaining a processed tomato product containing γ-aminobutyric acid can be appropriately determined by those skilled in the art. Examples thereof include a method of directly extracting with a solvent such as methanol, ethanol, acetone, and ethyl acetate. Specifically, a method in which about 0.3 to 10 parts by weight of ethanol is mixed with 1 part by weight of tomato juice or concentrated juice, stirred and allowed to stand, and then the upper layer divided into two layers is recovered. Can be adopted. The concentration of ethanol to be added depends on the amount of ethanol added, but it is desirable to use high-concentration ethanol of, for example, 95% or more. Further, it is desirable that the tomato juice or concentrated juice has a high concentration in order to separate the juice, and for example, Brix 20 to 80 is desirable.

The polyglutamic acid used in the present invention is a polymer of glutamic acid, which is an amino acid, and may be γ-polyglutamic acid contained in a natural product or α-polyglutamic acid synthesized by a known method, but it may be added to foods. From this point of view, γ-polyglutamic acid is preferable. The average molecular weight of the polyglutamic acid used in the present invention is 5,000 to 6,000,000, preferably 50,000 to 2,000,000, and more preferably 500,000 to 1,500,000.

The cyclodextrin of the present invention can be used from α-cyclodextrin, β-cyclodextrin, γ-cyclodextrin and branched cyclodextrin in combination of one or more in consideration of efficacy and cost. However, especially from the viewpoint of effect, α-cyclodextrin, γ-cyclodextrin or a mixture thereof is preferably used.

The present invention also suppresses the acidity of acetic acid-containing foods and drinks, which comprises the step of adding γ-aminobutyric acid and one or more selected from the group consisting of polyglutamic acid and cyclodextrin to acetic acid-containing foods and drinks. Provide a way to do it. The amount of each component added to the food or drink can be appropriately determined by those skilled in the art according to the acetic acid content of the target food or drink, the properties of the food or drink, and the required effect. If necessary, acetic acid may be further added, and if it is not necessary to add acetic acid, a component other than acetic acid may be added.

The food or drink targeted by the present invention is not particularly limited, and the benefit of suppressing the acidity of an acetic acid-containing food or drink composition containing acetic acid and γ-aminobutyric acid, which is the subject of the present invention, and polyglutamic acid and / or cyclodextrin is obtained. It can cover a wide range of objects, including liquids, solids, semi-solids and fluids.
Although not intended to be limited, food and drink include vinegar such as black vinegar, apple vinegar, plum vinegar, balsamic vinegar, wine vinegar and grape vinegar, seasonings such as ponzu and ponzu soy sauce, and vinegar such as fruit vinegar and cordial. Beverages, fruit juices, vegetable beverages, carbonated beverages, sports drinks, coffee beverages, tea, tea, yogurt beverages, lactic acid bacteria beverages, nutritional drinks, soups, noodle soups, soy sauce, fish soy sauce, liquid products such as nampula, candy, gum , Gummy, jelly, chocolate, cookies, ice cream, ham, sausage, snacks and other solid products, Napolitan, ramen, vinegar pork, tarako, mentaiko, kimchi, pickles, pickles, red ginger, curry, stew, hayashi rice, sauce, sauce, Examples include semi-solid and fluid products such as miso, mayonnaise, ketchup, yuzu pepper, dressing, cheese, sour cream, and fresh cream.

The food and drink targeted by the present invention may contain various compounding agents and additives commonly used in food and drink. For example, sweeteners, acidulants, bulking agents, pigments, emulsifiers, functional substances, existing flavor improvers, milk components, flavors, antioxidants, known preservatives and antibacterial agents, pH adjusters, amino acids and peptides, etc. Examples of the nitrogen-containing compound of. Two or more of these compounding agents / additives may be used in combination in any combination. These blending agents / additives may be blended together when acetic acid and γ-aminobutyric acid are combined with a plurality of components of polyglutamic acid and / or cyclodextrin.

More specifically, as sweeteners, for example, sugar, fructose, lactose, glucose, palatinose, malt sugar, trehalose, sorbitol, erythritol, martitol, reduced palatinose, xylitol, lactitol saccharin, oligosaccharide, aspartame, sucralose, acesulfame. Examples include potassium, saccharin, stevia, neotame, alitame, sorbitol, neohesperidin dihydrocalcone, licorice and the like.

Examples of the acidulant include the above-mentioned acids and salts and derivatives thereof, which can suppress the acidity by the present invention. More specifically, the acidulants of the present invention include adipic acid, itaconic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, and succinic acid. Sodium, disodium succinate, DL-tartrate, L-tartrate, DL-sodium tartrate, L-sodium tartrate, carbonic acid, lactic acid, sodium lactate, phytic acid, fumaric acid, monosodium fumarate, DL-apple acid, DL- Examples thereof include sodium malate, phosphorus, ascorbic acid, and oxalic acid.

Examples of the bulking agent include saccharides, polysaccharides, modified starch, casein, gelatin, carboxymethyl cellulose, lecithin and the like.

Examples of pigments include natural pigments and organic synthetic pigments. Specifically, hibiscus pigments, huckleberry pigments, plum pigments, glue pigments, duberry pigments, grape juice pigments, blackberry pigments, blueberry pigments, mulberry pigments, and morero. Cherry pigment, red carant pigment, loganberry pigment, paprika powder, malt extract, rutin, flavonoid, red cabbage pigment, red bean pigment, adzuki bean pigment, turmeric pigment, olive tea, cowberry pigment, chlorella powder, saffron pigment, perilla pigment , Strawberry pigment, Ticoli pigment, Pecan nut pigment, Monascus pigment, Benibana pigment, Purple potato pigment, Luck pigment, Spirulina pigment, Onion pigment, Tamarind pigment, Togarashi pigment, Chlorella pigment, Caramel pigment, Sikon pigment, Sitan pigment, Okiami pigment, Examples include orange pigment and carotene carotene.

Examples of the emulsifier include fatty acid monoglyceride, fatty acid diglyceride, fatty acid triglyceride, propylene glycol fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, enzyme-treated lecithin, starch, processed starch, dextrin, sorbitan fatty acid ester, and Kiraya extract. , Arabian gum, tragant gum, guar gum, karaya gum, xanthan gum, pectin, alginic acid and its salts, carrageenan, gelatin, casein and the like.

The functional substance means a substance having a nutritional function and an ecological regulation function, for example, docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), DHA and / or EPA-containing fish oil, linoleic acid, γ-linolenic acid, α. -Animal and vegetable oils and fats such as linolenic acid, lecithin and diacylglycerol and their derivatives, animal and plant extracts such as rosemary, sage, perilla oil, chitin, chitosan, royal jelly and propolis, vitamin A, vitamin D, vitamin E, vitamin F, Vitamins such as vitamin K, coenzyme Q10, α-lipoic acid, coenzymes and their derivatives, polyphenols such as γ-orizanol, catechin, anthocyanin, isoflavone, rutin, chlorogenic acid, and theaflavin, dietary fibers such as indigestible dextrin, Examples thereof include sugars such as palatinose, xylitol and oligosaccharides, salts such as calcium malate citrate (CCM), milk protein-derived substances such as caseinphosphopeptide, lactoferrin and milky peptides, lactic acid bacteria and hem iron.

Examples of milk components include raw milk, milk, whole milk powder, skim milk powder, fresh cream, milk proteins such as casein and whey, those derived from milk such as goats and sheep, and their decomposition products.

Known flavor-improving materials include, for example, sucralose, theanine, hesperidin glycosides, sugar cane extract and the like.

As the flavor, for example, natural fragrances, natural essential oils and the like and various synthetic fragrances can be used. These fragrances are not particularly limited as long as they can be used in foods and drinks, and for example, esters, aldehydes, (thio) ethers, alcohols, ketones, lactones, carboxylic acids, aliphatic hydrocarbons, etc. Examples thereof include nitrogen-containing heterocyclic compounds, sulfur-containing heterocyclic compounds, amines, thiols, phenols, and essential oils.
Specific compounds and essential oils include acetoaldehyde, ethyl acetoacetate, acetophenone, anisaldehyde, amyl alcohol, α-amyl cinnamaldehyde, methyl anthranylate, ionone, isoamyl alcohol, isooigenol, isoamyl isovalerate, ethyl isovalerate. , Isothiocyanates, allyl isothiocyanate, isobarrelaldehyde, isobutanol, isobutylaldehyde, isopropanol, isopentylamine, indol and its derivatives, γ-undecalactone, 2-ethyl-3,5-dimethylpyrazine and 2-ethyl Mixture of -3,6-dimethylpyrazine, ethyl vanillin, 2-ethylpyrazine, 2-ethyl-3-methylpyrazine, 2-ethyl-5-methylpyrazine, 5-ethyl-2-methylpyrazine, eugenol, octanal, octane Ethyl acetate, isoamyl acetate, geranyl formate, citronellyl formate, silicic acid, ethyl silicate, methyl silicate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranil acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, acetic acid Terpinyl, phenethyl acetate, butyl acetate, benzyl acetate, l-mentyl acetate, linaryl acetate, methyl salicylate, 2,3-diethyl-5-methylpyrazine, allyl cyclohexylpropionate, citral, citronellal, citronellol, 1,8-cineole, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,6-dimethylpyridine, cinnamyl alcohol, cinnamaldehyde, decanal, decanol, ethyl decanoate, 5,6,7,8 -Tetrahydroquinoxalin, 2,3,5,6-tetramethylpyrazine, terpineol, 2,3,5-trimethylpyrazine, γ-nonalactone, vanillin, paramethylacetophenone, barrelaldehyde, hydroxycitronellal, hydroxycitronellal dimethyl Acetal, piperidine, piperonal pyrazine, pyrrazine, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, 2- (3-phenylpropyl) pyridine, phenethylamine, butanol, butylamine, butylaldehyde, furfural and its derivatives, propanol, propionaldehyde , Propyoic acid, isoamyl propionate, ethyl propionate, benzyl propionate, hexanoic acid, f Allyl xanthate, ethyl hexanoate, ethyl heptate, perylaldehyde, benzyl alcohol, benzaldehyde, 2-pentanol, 1-penten-3-ol, d-borneol, maltor, methyl N-methylanthranylate, 5-methylquinoxalin , 6-Methylquinolin, 5-methyl-6,7-dihydro-5H-cyclopentapyrazine, methyl β-naphthylketone, 2-methylpyrazine, 2-methylbutanol, 3-methyl-2-butanol, 2-methylbutyl Mentor isomers such as aldehyde, 3-methyl-2-butenal, 3-methyl-2-butenol, l-menthol, butyric acid, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, linalol, anis oil, anis star oil , Bergamot oil, Mebouki oil, Laurel leaf West Indian oil, Galvanum oil, Apple oil, Apricot oil, Cassia oil, Kusunoki agent oil, Buthu leaf oil, Cardamon seed oil, Cassia bark oil, Spider mill flower Roman oil, Cinnamon bark oil, Meat katsura leaf oil, butterfly bud oil, cognac green oil, coendro oil, kubeba oil, himeuikyo oil, uikyo sweet oil, garlic oil, ginger oil, petigrain oil, lemon oil, lime oil, orange oil, citrus oil, cedar oil, Kusunoki oil, citronella oil, patchuri oil, eucalyptus oil, bay oil, grapefruit oil, mandarin oil, ebony oil, pine nut oil, rose oil, Iran oil, tangerine oil, geranium oil, limonene, lightly loaded oil, western lightly loaded ( Peppermint) oil, etc.

Antioxidants include butylhydroxytoluene, butylhydroxyanisole, citric acid, glutathione, selenium, lycopene, vitamin A, vitamin E, vitamin C, etc., as well as pyrolopyrrole derivatives and free radicals obtained from extracts from various plants. Examples thereof include enzymes having antioxidant properties such as scavengers (free radicals), superoxide dismutase and glutathione peroxidase.

Preservatives and antibacterial agents include benzoic acid, sodium benzoate, isopropyl paraoxybenzoate, isobutyl paraoxybenzoate, ethyl paraoxybenzoate, methyl paraoxybenzoate, butyl paraoxybenzoate, propyl paraoxybenzoate, sodium hyposulfate, hyposulfate. Sodium, potassium pyrosulfate, sorbic acid, potassium sorbate, sodium dehydroacetate, luapricin, udo extract, egonoki extract, kawarayomogi extract, oolong tea extract, shirako protein extract, enzymatically decomposed honeybee extract, tea catechins, Examples thereof include apple polyphenol, pectin decomposition product, chitosan, lysozyme, ε-polylysine and the like.

pH adjusters include adipic acid, citric acid, trisodium citrate, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, DL-tartaric acid, L-tartaric acid, DL-potassium hydrogen tartrate, L-tartaric acid. Potassium hydrogen, DL-sodium tartarate, L-sodium tartarate, potassium carbonate (anhydrous), sodium hydrogen carbonate, sodium carbonate, carbon dioxide, lactic acid, sodium lactate, glacial acetic acid, disodium dihydrogen pyrophosphate, fumaric acid, monofumaric acid Examples thereof include sodium, DL-tartaric acid, DL-sodium malate, phosphoric acid, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate and the like.
Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

<Measurement method of γ-aminobutyric acid content>
The food and drink were prepared as it was or diluted with water to prepare a 0.1 to 100 w / v% aqueous solution, and the analysis was carried out under the following conditions.
(Analytical method: OPA amino acid quantification method)
Column: Cadenza CD-C18 4.6x150mm (manufactured by Imtakt)
Column temperature: 40 ° C
Mobile phase: A; 40 mM sodium dihydrogen phosphate (pH 7.8),
B; acetonitrile / methanol / water = 45/45/10
Gradient A / B = 100/0 (0min) → 100/0 (7min) → 80/20 (18min) → 80/20 (20min) → 55/45 (33.6min) → 0/100 (35min) → 0 / 100 (45min)
Flow velocity: 1.0 ml / min
Detector: Fluorescence detector (manufactured by Agilent)
Detection wavelength: Excitation wavelength 340nm, fluorescence wavelength 450nm

<Test Example 1>
<< Sensory evaluation of acetic acid-containing food and drink composition containing black vinegar, γ-aminobutyric acid, and polyglutamic acid >>
Commercially available black vinegar (product name: pure brown rice black vinegar, manufactured by Mitsukan Co., Ltd.), γ-aminobutyric acid (product name: 4-amino-n-butyric acid, manufactured by Nakaraitesk Co., Ltd.), polyglutamic acid (product name: Meiji polyglutamic acid) , Meiji Food Materia Co., Ltd., molecular weight 600,000 to 1,500,000) mixed with water, acetic acid concentration 7,500 ppm, lactic acid concentration 30 ppm, succinic acid concentration 15 ppm, γ-aminobutyric acid and polyglutamic acid The acetic acid-containing food and drink compositions of Comparative Examples 1-1 to 1-26 and Examples 1-1 to 1-9 were prepared so as to have the concentrations shown in Table 1. The concentrations of acetic acid, γ-aminobutyric acid and polyglutamic acid in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. -26, 10 professional panelists tasted how the three items of the acetic acid-containing food and drink composition of Examples 1-1 to 1-9 change, which are felt by the tongue: acidity, throat irritation, and palatability. Sensory evaluation was performed and the results are shown in Table 1. The scores of the three control items were all set to 5 points, and the changes in the three items due to the addition of the material were evaluated on a scale of 1 to 9 according to the evaluation criteria in Table 2, and the average value was calculated. The first minority of the average value was rounded off, and those with an average value of 8 points or more in all three items were judged to have "suppressed acidity".

官能評価の結果、酢酸１重量部に対してγ-アミノ酪酸を１×１０^-7〜１重量部、ポリグルタミン酸を１×１０^-3〜１重量部を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 1

As a result of the sensory evaluation, the acetic ^{acid-containing food and drink composition containing 1 × 10 -7} to 1 part by weight of γ-aminobutyric acid and 1 × 10 ^-3 to 1 part by weight of polyglutamic acid with respect to 1 part by weight of acetic acid had an acidity. It was suppressed.

Table 2

<Test Example 2>
<< Sensory evaluation of acetic acid-containing food and drink composition containing apple cider vinegar, γ-aminobutyric acid, and polyglutamic acid >>
Commercially available apple cider vinegar (product name: pure apple cider vinegar, manufactured by Mitsukan Co., Ltd.), γ-aminobutyric acid (product name: 4-amino-n-butyric acid, manufactured by Nakaraitesk Co., Ltd.), polyglutamic acid (product name: Meiji polyglutamic acid, Meiji Food Materia Co., Ltd., with a molecular weight of 600,000 to 1,500,000) is mixed with water to have an acetic acid concentration of 7,500 ppm, an apple cider vinegar concentration of 15 ppm, a succinic acid concentration of 15 ppm, γ-aminobutyric acid and polyglutamic acid. The acetic acid-containing food and drink compositions of Comparative Examples 2-1 to 2-26 and Examples 2-1 to 2-9 were prepared so as to have the concentrations shown in Table 3. The concentrations of acetic acid, γ-aminobutyric acid and polyglutamic acid in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available apple cider vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a malic acid concentration of 15 ppm, and a succinic acid concentration of 15 ppm. In the procedure, the acetic acid-containing food and drink compositions of Comparative Examples 2-1 to 2-26 and Examples 2-1 to 2-9 were functionally evaluated, and the results are shown in Table 3.

官能評価の結果、酢酸１重量部に対してγ-アミノ酪酸を１×１０^-7〜１重量部、ポリグルタミン酸を１×１０^-3〜１重量部を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 3

As a result of the sensory evaluation, the acetic ^{acid-containing food and drink composition containing 1 × 10 -7} to 1 part by weight of γ-aminobutyric acid and 1 × 10 ^-3 to 1 part by weight of polyglutamic acid with respect to 1 part by weight of acetic acid had an acidity. It was suppressed.

<Test Example 3>
<< Sensory evaluation of acetic acid-containing food and drink composition containing black vinegar, γ-aminobutyric acid, and α-cyclodextrin >>
Commercially available black vinegar (product name: pure brown rice black vinegar, manufactured by Mitsukan Co., Ltd.), γ-aminobutyric acid (product name: 4-amino-n-butyric acid, manufactured by Nakaraitesk Co., Ltd.), α-cyclodextrin (product name: CAVAMAX) W6 FOOD (manufactured by Cyclochem Co., Ltd.) is mixed with water so that the acetic acid concentration is 7,500 ppm, the lactic acid concentration is 30 ppm, the succinic acid concentration is 15 ppm, and the concentrations of γ-aminobutyric acid and α-cyclodextrin are as shown in Table 4. The acetic acid-containing food and drink compositions of Comparative Examples 3-1 to 2-326 and Examples 3-1 to 3-9 were prepared. The concentrations of acetic acid, γ-aminobutyric acid and α-cyclodextrin in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. The acetic acid-containing food and drink compositions of Comparative Examples 3-1 to 2-326 and Examples 3-1 to 3-9 were functionally evaluated, and the results are shown in Table 4.

官能評価の結果、酢酸１重量部に対してγ−アミノ酪酸を１×１０^-6〜１重量部、α−シクロデキストリンを１×１０^-2〜１０重量部を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 4

As a result of the sensory evaluation, the acetic acid-containing food and drink composition containing ^{1 × 10 -6} to 1 part by weight of γ-aminobutyric acid and 1 × 10 ^{−2 to 10 parts by weight of α-cyclodextrin with respect to 1 part by weight of acetic acid.} The acidity was suppressed.

<Test Example 4>
<< Sensory evaluation of acetic acid-containing food and drink composition containing apple cider vinegar, γ-aminobutyric acid, and α-cyclodextrin >>
Commercially available apple cider vinegar (product name: pure apple cider vinegar, manufactured by Mitsukan Co., Ltd.), γ-aminobutyric acid (product name: 4-amino-n-butyric acid, manufactured by Nakaraitesk Co., Ltd.), α-cyclodextrin are mixed with water. Comparative Examples 4-1 to 4-26, Example 4 so that the acetic acid concentration was 7,500 ppm, the malic acid concentration was 15 ppm, the succinic acid concentration was 15 ppm, and the concentrations of γ-aminobutyric acid and α-cyclodextrin were as shown in Table 5. The acetic acid-containing food and drink compositions of -1 to 4-9 were prepared. The concentrations of acetic acid, γ-aminobutyric acid and α-cyclodextrin in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available apple cider vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a malic acid concentration of 15 ppm, and a succinic acid concentration of 15 ppm. In the procedure, the acetic acid-containing food and drink compositions of Comparative Examples 4-1 to 4-26 and Examples 4-1 to 4-9 were functionally evaluated, and the results are shown in Table 5.

官能評価の結果、酢酸１重量部に対してγ−アミノ酪酸を１×１０^-6〜１重量部、α−シクロデキストリンを１×１０^-2〜１０重量部を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 5

As a result of the sensory evaluation, the acetic acid-containing food and drink composition containing ^{1 × 10 -6} to 1 part by weight of γ-aminobutyric acid and 1 × 10 ^{−2 to 10 parts by weight of α-cyclodextrin with respect to 1 part by weight of acetic acid.} The acidity was suppressed.

<Test Example 5>
<< Sensory evaluation of acetic acid-containing food and drink composition containing black vinegar, γ-aminobutyric acid, and γ-cyclodextrin >>
Commercially available black vinegar (product name: pure brown rice black vinegar, manufactured by Mitsukan Co., Ltd.), γ-aminobutyric acid (product name: 4-amino-n-butyric acid, manufactured by Nakaraitesk Co., Ltd.), γ-cyclodextrin (product name: CAVAMAX) W8 FOOD (manufactured by Cyclochem Co., Ltd.) is mixed with water so that the acetic acid concentration is 7,500 ppm, the lactic acid concentration is 30 ppm, the succinic acid concentration is 15 ppm, and the concentrations of γ-aminobutyric acid and γ-cyclodextrin are as shown in Table 6. The acetic acid-containing food and drink compositions of Comparative Examples 5-1 to 5-26 and Examples 5-1 to 5-9 were prepared. The concentrations of acetic acid, γ-aminobutyric acid and γ-cyclodextrin in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. The acetic acid-containing food and drink compositions of Comparative Examples 5-1 to 5-26 and Examples 5-1 to 5-9 were functionally evaluated, and the results are shown in Table 6.

官能評価の結果、酢酸１重量部に対してγ−アミノ酪酸を１×１０^-6〜１重量部、γ−シクロデキストリンを１×１０^-2〜１０重量部を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 6

As a result of the sensory evaluation, the acetic acid-containing food and drink composition containing ^{1 × 10 -6} to 1 part by weight of γ-aminobutyric acid and 1 × 10 ^{−2 to 10 parts by weight of γ-cyclodextrin with respect to 1 part by weight of acetic acid.} The acidity was suppressed.

<Test Example 6>
<< Sensory evaluation of acetic acid-containing food and drink composition containing apple cider vinegar, γ-aminobutyric acid, and γ-cyclodextrin >>
Commercially available apple cider vinegar (product name: pure apple cider vinegar, manufactured by Mitsukan Co., Ltd.), γ-aminobutyric acid (product name: 4-amino-n-butyric acid, manufactured by Nakaraitesk Co., Ltd.), and γ-cyclodextrin are mixed with water. Comparative Examples 6-1 to 6-26 and Example 6 so that the acetic acid concentration was 7,500 ppm, the malic acid concentration was 15 ppm, the succinic acid concentration was 15 ppm, and the concentrations of γ-aminobutyric acid and γ-cyclodextrin were as shown in Table 7. The acetic acid-containing food and drink compositions of -1 to 6-9 were prepared. The concentrations of acetic acid, γ-aminobutyric acid and γ-cyclodextrin in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available apple cider vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a malic acid concentration of 15 ppm, and a succinic acid concentration of 15 ppm. In the procedure, the acetic acid-containing food and drink compositions of Comparative Examples 6-1 to 6-26 and Examples 6-1 to 6-9 were functionally evaluated, and the results are shown in Table 7.

官能評価の結果、酢酸１重量部に対してγ−アミノ酪酸を１×１０^-6〜１重量部、γ−シクロデキストリンを１×１０^-2〜１０重量部を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 7

As a result of the sensory evaluation, the acetic acid-containing food and drink composition containing ^{1 × 10 -6} to 1 part by weight of γ-aminobutyric acid and 1 × 10 ^{−2 to 10 parts by weight of γ-cyclodextrin with respect to 1 part by weight of acetic acid.} The acidity was suppressed.

<Test Example 7>
<< Sensory evaluation of acetic acid-containing food and drink composition containing a mixture of black vinegar, γ-aminobutyric acid, and cyclodextrin >>
Commercially available black vinegar (product name: pure brown rice black vinegar, manufactured by Mitsukan Co., Ltd.), γ-aminobutyric acid (product name: 4-amino-n-butyric acid, manufactured by Nakaraitesk Co., Ltd.), α-cyclodextrin and γ-cyclodextrin The cyclodextrin mixture in which The acetic acid-containing food and drink compositions of Comparative Examples 7-1 to 7-26 and Examples 7-1 to 7-9 were prepared so as to be. The concentration of the mixture of acetic acid, γ-aminobutyric acid and cyclodextrin in the aqueous solution is shown as a weight ratio to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. The acetic acid-containing food and drink compositions of Comparative Examples 7-1 to 7-26 and Examples 7-1 to 7-9 were functionally evaluated, and the results are shown in Table 8.

官能評価の結果、酢酸１重量部に対してγ−アミノ酪酸を１×１０^-6〜１重量部、シクロデキストリン混合物を１×１０^-2〜１０重量部を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 8

As a result of the sensory evaluation, the acetic ^{acid-containing food and drink composition containing 1 × 10 -6} to 1 part by weight of γ-aminobutyric acid and 1 × 10 ⁻² to 10 parts by weight of the cyclodextrin mixture with respect to 1 part by weight of acetic acid had an acidity. Was suppressed.

<Preparation of processed brown rice>
To 250 g of brown rice powder obtained by crushing brown rice (Koshihikari from Niigata Prefecture), 5,000 g of a 75 vol% ethanol aqueous solution was added, reflux-extracted at 80 ° C. for 30 minutes, and then centrifuged (5,000 rpm, 10 minutes). Then, 4,700 g of the supernatant liquid was recovered. This was concentrated under reduced pressure with an evaporator (temperature during concentration at 40 ° C.), and 20 g of the processed brown rice product was recovered. This processed brown rice product contained 750 ppm of γ-aminobutyric acid.

<Test Example 8>
<< Sensory evaluation of acetic acid-containing food and drink composition containing black vinegar, brown rice processed product, and polyglutamic acid >>
Commercially available black vinegar (product name: pure brown rice black vinegar, manufactured by Mitsukan Co., Ltd.), the above-mentioned processed brown rice product is mixed with water to have an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, a succinic acid concentration of 15 ppm, and γ-amino. The acetic acid-containing food and drink composition of Comparative Example 8-1 was prepared so that the butyric acid concentration was 0.75 ppm. In addition, commercially available black vinegar, processed brown rice, and polyglutamic acid (product name: Meiji polyglutamic acid, manufactured by Meiji Food Materia Co., Ltd., molecular weight 600,000 to 1,500,000) are mixed with water to have an acetic acid concentration of 7,500 ppm. The acetic acid-containing food and drink composition of Example 8-1 was prepared so that the lactic acid concentration was 30 ppm, the succinic acid concentration was 15 ppm, the γ-aminobutyric acid concentration was 0.75 ppm, and the polyglutamic acid concentration was 750 ppm. The concentrations of acetic acid, γ-aminobutyric acid and polyglutamic acid in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. The acetic acid-containing food and drink compositions of Comparative Example 8-1 and Example 8-1 were functionally evaluated, and the results are shown in Table 9.

官能評価の結果、玄米処理物、ポリグルタミン酸を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 9

As a result of the sensory evaluation, the acidity was suppressed in the processed brown rice product and the acetic acid-containing food and drink composition containing polyglutamic acid.

<Test Example 9>
<< Sensory evaluation of acetic acid-containing food and drink composition containing black vinegar, brown rice processed product, and cyclodextrin >>
Commercially available black vinegar (product name: pure brown rice black vinegar, manufactured by Mitsukan Co., Ltd.), the above-mentioned processed brown rice product is mixed with water to have an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, a succinic acid concentration of 15 ppm, and γ-amino. The acetic acid-containing food and drink composition of Comparative Example 9-1 was prepared so that the butyric acid concentration was 7.5 ppm. In addition, commercially available black vinegar, brown rice treated product, and cyclodextrin are mixed with water to have an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, a succinic acid concentration of 15 ppm, a γ-aminobutyric acid concentration of 7.5 ppm, and a cyclodextrin concentration. The acetic acid-containing food and drink composition of Examples 9-1 to 9-3 was prepared so as to have a concentration of 750 ppm. Three types of cyclodextrin were used: α-cyclodextrin, γ-cyclodextrin, and a mixture of cyclodextrin (a mixture of α-cyclodextrin and γ-cyclodextrin in a weight ratio of 1: 1). The concentrations of acetic acid, γ-aminobutyric acid and cyclodextrin in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. The acetic acid-containing food and drink compositions of Comparative Examples 9-1 and 9-1 to 9-3 were functionally evaluated, and the results are shown in Table 10.

官能評価の結果、玄米処理物、シクロデキストリンを含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 10

As a result of the sensory evaluation, the acidity was suppressed in the treated brown rice product and the acetic acid-containing food and drink composition containing cyclodextrin.

<Preparation of processed tomato products>
30 g of clear tomato concentrate (manufactured by LycoRed Natural Products Industries Ltd.) and 20 g of 95 vol% ethanol were mixed, stirred at room temperature for 10 minutes, and then allowed to stand at room temperature for 70 hours.
After standing, the upper layer divided into two layers was recovered as a tomato juice treated product in an amount of 26.6 g. This processed tomato juice contained 4,800 ppm of γ-aminobutyric acid.

<Test Example 10>
<< Sensory evaluation of acetic acid-containing food and drink composition containing black vinegar, tomato processed product, and polyglutamic acid >>
Commercially available black vinegar (product name: pure brown rice black vinegar, manufactured by Mitsukan Co., Ltd.), the above-mentioned processed tomato product is mixed with water to have an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, a succinic acid concentration of 15 ppm, and γ-amino. The acetic acid-containing food and drink composition of Comparative Example 10-1 was prepared so that the butyric acid concentration was 0.75 ppm. In addition, commercially available black vinegar, processed tomato product, and polyglutamic acid (product name: Meiji polyglutamic acid, manufactured by Meiji Food Materia Co., Ltd., molecular weight 600,000 to 1,500,000) are mixed with water to have an acetic acid concentration of 7,500 ppm. The acetic acid-containing food and drink composition of Example 10-1 was prepared so that the lactic acid concentration was 30 ppm, the succinic acid concentration was 15 ppm, the γ-aminobutyric acid concentration was 0.75 ppm, and the polyglutamic acid concentration was 750 ppm. The concentrations of acetic acid, γ-aminobutyric acid and polyglutamic acid in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. The acetic acid-containing food and drink compositions of Comparative Example 10-1 and Example 10-1 were functionally evaluated, and the results are shown in Table 11.

官能評価の結果、トマト処理物、ポリグルタミン酸を含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 11

As a result of the sensory evaluation, the acidity was suppressed in the processed tomato product and the acetic acid-containing food and drink composition containing polyglutamic acid.

<Test Example 11>
<< Sensory evaluation of acetic acid-containing food and drink composition containing black vinegar, tomato processed product, and cyclodextrin >>
Commercially available black vinegar (product name: pure brown rice black vinegar, manufactured by Mitsukan Co., Ltd.), the above-mentioned processed tomato product is mixed with water to have an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, a succinic acid concentration of 15 ppm, and γ-amino. The acetic acid-containing food and drink composition of Comparative Example 11-1 was prepared so that the butyric acid concentration was 7.5 ppm. In addition, commercially available black vinegar, processed tomato product, and cyclodextrin are mixed with water to obtain an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, a succinic acid concentration of 15 ppm, a γ-aminobutyric acid concentration of 7.5 ppm, and a cyclodextrin concentration. The acetic acid-containing food and drink composition of Examples 11-1 to 11-3 was prepared so as to have a concentration of 750 ppm. Three types of cyclodextrin were used: α-cyclodextrin, γ-cyclodextrin, and a mixture of cyclodextrin (a mixture of α-cyclodextrin and γ-cyclodextrin in a weight ratio of 1: 1). The concentrations of acetic acid, γ-aminobutyric acid and cyclodextrin in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. The acetic acid-containing food and drink compositions of Comparative Examples 11-1 and 11-1 to 11-3 were functionally evaluated, and the results are shown in Table 12.

官能評価の結果、トマト処理物、シクロデキストリンを含む酢酸含有飲食品組成物で酸味が抑制されていた。
Table 12

As a result of the sensory evaluation, the acidity was suppressed in the processed tomato product and the acetic acid-containing food and drink composition containing cyclodextrin.

<Test Example 12>
<< Sensory evaluation of acetic acid-containing food and drink composition containing processed tomato and cyclodextrin as a single agent and black vinegar >>
A processed tomato product, cyclodextrin, and sugar flavor were mixed with water to form a single agent as a liquid, and this was powdered by spray drying to form a single agent. This and commercially available black vinegar (product name: pure) Brown rice black vinegar (manufactured by Mitsukan Co., Ltd.) and water are mixed to obtain an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, a succinic acid concentration of 15 ppm, a γ-aminobutyric acid concentration of 7.5 ppm, and a cyclodextrin concentration of 750 ppm. The acetic acid-containing food and drink composition of Examples 12-1 to 12-8 was prepared so as to be. Cyclodextrin is α-cyclodextrin, γ-cyclodextrin, cyclodextrin mixture (a mixture of α-cyclodextrin and γ-cyclodextrin in a weight ratio of 1: 1), branched cyclodextrin (product name: Isoelite L, saltwater port). 4 types (manufactured by Sugar Manufacturing Co., Ltd.) were used. The concentrations of acetic acid, γ-aminobutyric acid and cyclodextrin in the aqueous solution are shown as weight ratios to 1 part by weight of acetic acid in the aqueous solution.
Separately, commercially available black vinegar is mixed with water to prepare an acetic acid-containing food and drink composition having an acetic acid concentration of 7,500 ppm, a lactic acid concentration of 30 ppm, and a succinic acid concentration of 15 ppm. The acetic acid-containing food and drink compositions of Comparative Example 11-1 and Examples 12-1 to 12-8 were functionally evaluated, and the results are shown in Table 13.

官能評価の結果、トマト処理物、シクロデキストリンを含む酢酸含有飲食品組成物で酸味が抑制されていた。 Table 13

As a result of the sensory evaluation, the acidity was suppressed in the processed tomato product and the acetic acid-containing food and drink composition containing cyclodextrin.

Claims (12)

(A) Acetic acid,
(B) γ-Aminobutyric acid and
(C) sheet Kurodekisutori down <br/> containing, acetate-containing food or beverage composition. The acetic acid-containing food or drink composition according to claim 1, which contains ^{1 × 10 -6} to 1 part by weight of γ-aminobutyric acid and 1 ^{× 10 −2} to 10 parts by weight of cyclodextrin with respect to 1 part by weight of acetic acid. The acetic acid-containing food or drink composition according to any one of claims 1 to 2 , wherein γ-aminobutyric acid is derived from a plant extract. The acetic acid-containing food and drink composition according to claim 3 , wherein the plant extract is derived from brown rice or tomato. The acetic acid-containing food or drink composition according to any one of claims 1 to 4 , wherein the cyclodextrin is α-cyclodextrin, γ-cyclodextrin, or a mixture thereof. (A) acetate, (B) .gamma.-aminobutyric acid, and, (C) comprising the step of adding a sheet Kurodekisutori on to food or drink, acid-containing food or beverage composition according to any one of claims 1 to 5 Manufacturing method. A method for suppressing the acidity of acetic acid-containing foods and drinks, which comprises a step of adding γ-aminobutyric acid and one or more selected from the group consisting of polyglutamic acid and cyclodextrin to acetic acid-containing foods and drinks. Add γ-aminobutyric acid and polyglutamic acid so that γ ^{-aminobutyric acid is 1 × 10 -7} to 1 part by weight and polyglutamic acid is 1 × 10 ^-3 to 1 part by weight with respect to 1 part by weight of acetic acid. The method according to claim 7 , wherein the method is characterized. Add γ-aminobutyric acid and cyclodextrin so that γ ^{-aminobutyric acid is 1 × 10 -6} to 1 part by weight and cyclodextrin is 1 × 10 ⁻² to 10 parts by weight with respect to 1 part by weight of acetic acid. The method according to claim 7 , wherein the method is characterized. The method according to any one of claims 7 to 9 , wherein γ-aminobutyric acid is derived from a plant extract. The method of claim 10 , wherein the plant extract is derived from brown rice or tomato. The method according to any one of claims 7 to 11 , wherein the cyclodextrin is α-cyclodextrin, γ-cyclodextrin, or a mixture thereof.