JP6792252B1 - 酢酸含有飲食品 - Google Patents
酢酸含有飲食品 Download PDFInfo
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- JP6792252B1 JP6792252B1 JP2019233968A JP2019233968A JP6792252B1 JP 6792252 B1 JP6792252 B1 JP 6792252B1 JP 2019233968 A JP2019233968 A JP 2019233968A JP 2019233968 A JP2019233968 A JP 2019233968A JP 6792252 B1 JP6792252 B1 JP 6792252B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
項2. 前記a成分の含有量が0.05〜100000ppbである、項1に記載の酢酸含有飲食品.
項3. 前記b成分の含有量が0.005〜50000ppbである、項1又は2に記載の酢酸含有飲食品.
項4. さらに(c成分)2−ブタノンを含有する、項1〜3のいずれかに記載の酢酸含有飲食品.
項5. 前記c成分の含有量が0.01〜15000ppbである、項4に記載の酢酸含有飲食品.
項6. さらに(d成分)3−メチルブタナールを含有する、項1〜5のいずれかに記載の酢酸含有飲食品.
項7. 前記d成分の含有量が0.01〜15000ppbである、項6に記載の酢酸含有飲食品.
項8. 前記a成分及び前記b成分の合計含有量に対する酢酸含有量の比(酢酸濃度値(w/v%)/a及びb合計の濃度値(ppb))が0.00002〜100である、項1〜7のいずれかに記載の酢酸含有飲食品.
項9. 前記a成分及び前記b成分の合計含有量に対する酢酸エチル含有量の比(酢酸エチル濃度値(ppm)/a及びb合計の濃度値(ppb))が0.0001〜25000である、項1〜8のいずれかに記載の酢酸含有飲食品.
項10. 前記a成分及び前記b成分の合計含有量に対するアセトアルデヒド含有量の比(アセトアルデヒド濃度値(ppm)/a及びb合計の濃度値(ppb))が0.0001〜12500である、項1〜9のいずれかに記載の酢酸含有飲食品.
項11. 前記a成分、前記b成分、(c成分)2−ブタノン、及び(d成分)3−メチルブタナールの合計含有量に対する酢酸含有量の比(酢酸濃度値(w/v%)/a〜d合計の濃度値(ppb))が0.00002〜100である、項1〜10のいずれかに記載の酢酸含有飲食品.
項12. そのまま喫食に供される飲食品である、項1〜11のいずれかに記載の酢酸含有飲食品.
項13. 喫食に供される飲食品の調製用組成物である、項1〜11のいずれかに記載の酢酸含有飲食品.
項14. 飲料、該飲料の調製用組成物、又は調味料である、項1〜13のいずれかに記載の酢酸含有飲食品.
項15. 酢酸を0.02w/v%以上の濃度になるように配合すること、及び(a成分)プロピオン酸ブチル及び(b成分)酢酸イソアミルからなる群より選択される少なくとも1種を配合することを含む、酢酸臭及び/又は刺激臭が低減された酢酸含有飲食品の製造方法.
項16. (a成分)プロピオン酸ブチル及び(b成分)酢酸イソアミルからなる群より選択される少なくとも1種を酢酸含有飲食品に配合することを含む、酢酸含有飲食品の酢酸臭及び/又は刺激臭を抑制する方法.
項17. (a成分)プロピオン酸ブチル及び(b成分)酢酸イソアミルからなる群より選択される少なくとも1種を含有する、酢酸含有飲食品の酢酸臭及び/又は刺激臭を抑制するための組成物.
まず、評価対象成分の希釈液を調製した。70%エタノール水溶液に、(a成分)プロピオン酸ブチル(試薬名:Propanoic acid, butyl ester、東京化成工業株式会社製、グレード:特級、純度99%以上、CAS#:590-01-2)、(b成分)酢酸イソアミル(試薬名:1-Butanol,3-methyl-,acetate、シグマアルドリッチジャパン合同会社製、グレード:特級、純度98%以上、CAS#:123-92-2)、(c成分)2−ブタノン(試薬名:2-Butanone、東京化成工業株式会社製 グレード:吸光分析用、純度99%以上、CAS#:78-93-3)、及び(d成分)3−メチルブタナール(試薬名:Butanal,3-methyl-、東京化成工業株式会社製 グレード:特級、純度98%以上、CAS#:590-86-3)の各種成分をそれぞれ添加し、十分に攪拌して10,000ppmの溶液を調製し、イオン交換水で希釈して、1000ppmの溶液及び100ppmの溶液を調製した。
識別試験1)五味(甘味:砂糖の味、酸味:酒石酸の味、旨味:グルタミン酸ナトリウムの味、塩味:塩化ナトリウムの味、苦味:カフェインの味)について、各成分の閾値に近い濃度の水溶液を各1つずつ作製し、これに蒸留水2つを加えた計7つのサンプルから、それぞれの味のサンプルを正確に識別する味質識別試験。
識別試験2)濃度がわずかに異なる5種類の食塩水溶液、酢酸水溶液の濃度差を正確に識別する濃度差識別試験。
1:コントロールに比べ、酢酸臭が増している。
2:コントロールに比べ、酢酸臭がやや増している。
3:コントロールと同じ。
4:コントロールに比べ、酢酸臭がやや弱まっている。
5:コントロールに比べ、酢酸臭が弱まっている。
1:コントロールに比べ、刺激臭が増している。
2:コントロールに比べ、刺激臭がやや増している。
3:コントロールと同じ。
4:コントロールに比べ、刺激臭がやや弱まっている。
5:コントロールに比べ、刺激臭が弱まっている。
1:コントロールに比べ、ボディ感が弱まっており、水っぽさが非常に増加している。
2:コントロールに比べ、ボディ感がやや弱まっており、水っぽさもやや増加している。
3:コントロールと同じ。
4:コントロールに比べ、ボディ感がやや強まっており、水っぽさがやや低減している。
5:コントロールに比べ、ボディ感が強まっており、水っぽさが低減している。
さらに、上記評価項目の平均値に基づいて、下記評価基準に従って総合評価した:
◎:全項目の平均値が4.5以上。
○:全項目の平均値が4以上4.5未満。
△:全項目の平均値が3以上4未満。
×:全項目の平均値が3未満。
表7〜8に示す組成に従って原料を配合し、酢酸、酢酸エチル、アセトアルデヒド、及びa〜d成分(試験例1と同じものを使用した。)を表9〜10に記載の含有量となるように適宜添加して、飲料(比較例1及び実施例58〜71)を調製した。なお、実施例67の野菜938kgの内訳は次の通りである:トマトジュース400、ニンジン300、セロリ55、キャベツ50、パプリカ50、かぼちゃ40、ビーツ20、枝豆10、大根5、ショウガ4、及びネギ4。
サンプルは、酢酸の濃度が100mg%付近になるように超純水で希釈し、以下の条件に従って、高速液体クロマトグラフィー(HPLC)を用い、酢酸のピーク面積を分析した。また、超純水で希釈した100mg%の酢酸を、標品サンプルとして同様に分析し、外部標準法により各サンプルの酢酸の含有量を算出した。
・測定機器:高速液体クロマトグラフィー(島津製作所社製、機種LC-10ADVP)
・移動相(1)4mMp−トルエンスルホン酸水溶液、流速0.9mL/min
・移動相(2)4mMp−トルエンスルホン酸、80μMEDTAを含む16mMBis−Tris水溶液、流速0.9mL/min
・カラム:Shodex KC810P+KC−811×2(昭和電工社製)
・カラム温度:50℃
・検出:電気伝導度検出器
サンプルは、酢酸エチルの濃度が0.05~0.20v/v%付近になるように超純水で希釈し、内部標準としてアセトン(純度99.9%以上、シグマアルドリッチジャパン合同会社製)を0.25v/v%になるように添加し、以下の条件に従って、ガスクロマトグラフィー(GC)を用い、酢酸エチルのピーク面積を分析した。また、超純水で希釈した酢酸とアセトンの濃度が各0.25%(v/v)である標品サンプルを同様に分析し、内部標準法により各サンプルの酢酸エチルの含有量を算出した。
・測定機器:ガスクロマトグラフィー GC2014、クロマトパック C-R5A(島津製作所社製)
・カラム:パックドカラム(3.1m)充填剤:PEG-1000 25% Shimalite 60/80 BT(信和化工株式会社)
・キャリアガス:Heガス、ガス流量 40ml/min
・温度条件 :105℃(7min)→100℃/min昇温→120℃(2min)
・検出器: FID(150℃)
サンプルはそのまま、以下の条件に従って、ガスクロマトグラフィー(GC)を用いて、アセトアルデヒドのピーク面積を分析した。また、アセトアルデヒド(純度99.0%以上、シグマアルドリッチジャパン合同会社製)を100ppmとなるよう超純水で希釈した標品サンプルを同様に分析し、外部標準法により各サンプルのアセトアルデヒドの含有量を算出した。
・測定機器:ガスクロマトグラフィ 6890(Agilent Technologies社製)
・カラム:TC-WAX 0.53mm X 30m 膜厚1.0μm (ジーエルサイエンス社製)
・キャリアガス:Heガス、ガス流量 5ml/min
・温度条件:40℃(5min) →2℃/min昇温→ 100℃(0min) →20℃/min昇温→ 230℃(10min)
・検出器:FID(250℃)
〔1〕成分の分離濃縮方法
以下の条件に従って、成分の分離濃縮を行った。
サンプルは100gを1Lバイアルに測り取り、密封した後40℃で30min予備加熱をした。その後、バイアル中の気相をサンプルとして200mlを濃縮装置に導入した。
・揮発性成分濃縮装置
Entech7200(Entech社製)
・濃縮モード:CTD
・M1(Empty)温度 : Trap −40℃→Desorb 10℃
・M2(Tenax)温度 : Trap −50℃→Desorb 220℃
・M3(CryoFoucus)温度 : Trap −150℃→Desorb 80℃
以下の条件に従ってガスクロマトグラフ法及び質量分析法を用い、各成分のピーク面積を分析した。
<ガスクロマトグラフ条件>
・測定機器:Agilent 7980B GC System (Agilent Technologies社製)
・GCカラム:DB−1 (Agilent Technologies社製) 長さ60m,口径0.32mm,膜厚1.0μm
・キャリア:Heガス、ガス流量2.68mL/min
・温度条件:35℃(5min)保持→220℃まで3℃/min昇温→5分間保持
<質量分析条件>
・測定機器:Agilent 5977B MSD(Agilent Technologies社製)
・イオン化方式:EI
・測定モード:SCAN
無水エタノールで希釈した濃度既知の各成分(配合に使用したものと同一のもの)を標品サンプルとして分析し、検出されたピーク面積をもとに検量線を作成した。分析サンプルの分析結果を検量線にあてはめ、含有量を算出した。
1:酢酸臭を強く感じる。
2:酢酸臭をやや強く感じる。
3:酢酸臭を感じる。
4:酢酸臭をやや感じる。
5:酢酸臭が感じられない。
1:刺激臭を強く感じる。
2:刺激臭をやや強く感じる。
3:刺激臭を感じる。
4:刺激臭をやや感じる。
5:刺激臭が感じられない。
1:ボディ感が弱く、水っぽさを非常に強く感じる。
2:ボディ感がやや弱く、水っぽさを強く感じる。
3:ボディ感はあるが、水っぽさを感じる。
4:ボディ感が強く、水っぽさをほとんど感じない。
5:ボディ感が非常に強く、水っぽさを感じない。
さらに、上記評価項目の平均値に基づいて、下記評価基準に従って総合評価した:
◎:全項目の平均値が4.5以上。
○:全項目の平均値が4以上4.5未満。
△:全項目の平均値が3以上4未満。
×:全項目の平均値が3未満。
各種調味料を調製し、その風味を評価した。酢酸、酢酸エチル、アセトアルデヒド、及びa〜d成分(試験例1と同じものを使用した。)それぞれの含有量の測定及び風味の評価は、試験例2と同様にして行った。
表11に示す組成に従って原料を配合し、酢酸、酢酸エチル、アセトアルデヒド、及びa〜d成分を表12に記載の含有量となるように適宜添加して、調味ゼリーを調製した。結果を表12に示す。
表21に示す組成に従って原料を配合し、酢酸、酢酸エチル、アセトアルデヒド、及びa〜d成分を表22に記載の含有量となるように適宜添加して、ドレッシングを調製した。結果を表22に示す。
Claims (15)
- 酢酸を0.02w/v%以上含有し、(a成分)プロピオン酸ブチルを含有し、前記a成分の含有量が0.05〜100000ppbであり、前記a成分及び(b成分)酢酸イソアミルの合計含有量に対する酢酸含有量の比(酢酸濃度値(w/v%)/a及びb合計の濃度値(ppb))が0.00002〜100である、酢酸含有飲食品。
- さらに、前記b成分を含有する、請求項1に記載の酢酸含有飲食品。
- 前記b成分の含有量が0.005〜50000ppbである、請求項2に記載の酢酸含有飲食品。
- さらに(c成分)2−ブタノンを含有する、請求項1〜3のいずれかに記載の酢酸含有飲食品。
- さらに(d成分)3−メチルブタナールを含有する、請求項1〜4のいずれかに記載の酢酸含有飲食品。
- 前記d成分の含有量が0.01〜15000ppbである、請求項5に記載の酢酸含有飲食品。
- 前記a成分及び前記b成分の合計含有量に対する酢酸エチル含有量の比(酢酸エチル濃度値(ppm)/a及びb合計の濃度値(ppb))が0.0001〜25000である、請求項1〜6のいずれかに記載の酢酸含有飲食品。
- 前記a成分及び前記b成分の合計含有量に対するアセトアルデヒド含有量の比(アセトアルデヒド濃度値(ppm)/a及びb合計の濃度値(ppb))が0.0001〜12500である、請求項1〜7のいずれかに記載の酢酸含有飲食品。
- 前記a成分、前記b成分、(c成分)2−ブタノン、及び(d成分)3−メチルブタナールの合計含有量に対する酢酸含有量の比(酢酸濃度値(w/v%)/a〜d合計の濃度値(ppb))が0.00002〜100である、請求項1〜8のいずれかに記載の酢酸含有飲食品。
- そのまま喫食に供される飲食品である、請求項1〜9のいずれかに記載の酢酸含有飲食品。
- 喫食に供される飲食品の調製用組成物である、請求項1〜9のいずれかに記載の酢酸含有飲食品。
- 飲料、該飲料の調製用組成物、又は調味料である、請求項1〜11のいずれかに記載の酢酸含有飲食品。
- 酢酸を0.02w/v%以上の濃度になるように配合すること、及び(a成分)プロピオン酸ブチルを、前記a成分の含有量が0.05〜100000ppbになるように配合することを含み、且つ前記配合において前記a成分及び(b成分)酢酸イソアミルの合計含有量に対する酢酸含有量の比(酢酸濃度値(w/v%)/a及びb合計の濃度値(ppb))が0.00002〜100になるように配合する、酢酸臭及び/又は刺激臭が低減された酢酸含有飲食品の製造方法。
- (a成分)プロピオン酸ブチルを、前記a成分の含有量が0.05〜100000ppbになるように酢酸含有飲食品に配合することを含み、且つ前記配合において前記a成分及び(b成分)酢酸イソアミルの合計含有量に対する酢酸含有量の比(酢酸濃度値(w/v%)/a及びb合計の濃度値(ppb))が0.00002〜100になるように配合する、酢酸含有飲食品の酢酸臭及び/又は刺激臭を抑制する方法。
- (a成分)プロピオン酸ブチルを含有する、酢酸含有飲食品の酢酸臭及び/又は刺激臭を抑制するためであり且つ前記a成分の含有量が0.05〜100000ppbになるように且つ前記a成分及び(b成分)酢酸イソアミルの合計含有量に対する酢酸含有量の比(酢酸濃度値(w/v%)/a及びb合計の濃度値(ppb))が0.00002〜100になるように酢酸含有飲食品に添加するための組成物。
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WO2021131930A1 (ja) * | 2019-12-25 | 2021-07-01 | 株式会社Mizkan Holdings | 酢酸含有飲食品 |
WO2021131931A1 (ja) * | 2019-12-25 | 2021-07-01 | 株式会社Mizkan Holdings | 酢酸含有飲食品 |
JP7033814B1 (ja) | 2021-07-21 | 2022-03-11 | 株式会社Mizkan Holdings | 酢酸含有組成物 |
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JP2005015686A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | フルーツ様香料組成物 |
JP2013099316A (ja) * | 2011-04-08 | 2013-05-23 | Kirin Kyowa Foods Co Ltd | 酢酸含有調味料 |
JP2013529469A (ja) * | 2010-06-25 | 2013-07-22 | フリト−レイ トレーディング カンパニー ゲーエムベーハー | 香味料組成物およびその製造方法 |
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EP3550008A1 (en) * | 2018-04-05 | 2019-10-09 | Mizkan Holdings Co., Ltd. | Vinegar with aged taste, process for preparing vinegar with aged taste, and method of adding aged taste to vinegar |
JP6792251B1 (ja) * | 2019-12-25 | 2020-11-25 | 株式会社Mizkan Holdings | 酢酸含有飲食品 |
JP6792252B1 (ja) * | 2019-12-25 | 2020-11-25 | 株式会社Mizkan Holdings | 酢酸含有飲食品 |
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JP2005015686A (ja) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | フルーツ様香料組成物 |
JP2013529469A (ja) * | 2010-06-25 | 2013-07-22 | フリト−レイ トレーディング カンパニー ゲーエムベーハー | 香味料組成物およびその製造方法 |
JP2013099316A (ja) * | 2011-04-08 | 2013-05-23 | Kirin Kyowa Foods Co Ltd | 酢酸含有調味料 |
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Cited By (4)
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---|---|---|---|---|
WO2021131930A1 (ja) * | 2019-12-25 | 2021-07-01 | 株式会社Mizkan Holdings | 酢酸含有飲食品 |
WO2021131931A1 (ja) * | 2019-12-25 | 2021-07-01 | 株式会社Mizkan Holdings | 酢酸含有飲食品 |
JP7033814B1 (ja) | 2021-07-21 | 2022-03-11 | 株式会社Mizkan Holdings | 酢酸含有組成物 |
JP2023016435A (ja) * | 2021-07-21 | 2023-02-02 | 株式会社Mizkan Holdings | 酢酸含有組成物 |
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JP2021101636A (ja) | 2021-07-15 |
US20220330583A1 (en) | 2022-10-20 |
EP4070668A1 (en) | 2022-10-12 |
EP4070668A4 (en) | 2022-12-28 |
WO2021131931A1 (ja) | 2021-07-01 |
EP4070668B1 (en) | 2024-07-24 |
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