JP2008245539A - Vinegar drink - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide vinegar drink suppressed in sour taste and irritating odor of acetic acid, having moderate viscosity and smoothness in the throat, easy to drink, and low stimulation to gastric mucosa. <P>SOLUTION: The vinegar drink contains preferably 0.01-10 pts.mass of β-glucan, based on 1 pt.mass of acetic acid, and more preferably, the content of β-glucan is 0.01-10 mass%, and the vinegar drink itself has moderate viscosity besides being suppressed in sour taste and irritating odor of acetic acid so that the drink gives a very smooth sensation in the throat and is easy to drink. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a vinegar beverage, and more particularly, to a vinegar beverage that is easy to drink and has low gastric mucosal irritation, in which the acidity and irritating odor of acetic acid are suppressed.

  Recently, vinegar drinks have attracted attention as health foods. This is because vinegar is expected to have a preventive effect on so-called lifestyle-related diseases due to a blood pressure lowering action and a blood sugar level suppressing action. However, acetic acid, the main ingredient of vinegared beverages, has a strong acidity and pungent odor, and is strongly irritating to the gastric mucosa. turn into. In addition, simply diluting vinegar with water has a problem that it is difficult to drink because there is no flavor other than acidity.

  Therefore, sugars are added (for example, see Patent Document 1), sweeteners with high sweetness are added (for example, see Patent Document 2), bittern is added (for example, see Patent Document 3), and chicken eggs are added. (For example, refer to Patent Document 4), a method for suppressing acidity and pungent odor has been studied.

  However, even though these methods can alleviate sourness and pungent odor to some extent, the effect is insufficient, and furthermore, these methods mask acidity and pungent odor with other strong flavors. As a result, there was also a problem of imparting an unfavorable flavor to the vinegar beverage. In addition, vinegared beverages often add flavoring materials such as fruit juice and vegetable juice for ease of drinking, but there is also a problem in that the flavor expression (taste) is hindered by acetic acid. It was.

  On the other hand, beverages containing β-glucan are also known (see, for example, Patent Document 5). However, since β-glucan has a unique flavor, there is a problem in using a single aqueous solution as it is for a beverage, and there is also a problem that it is not suitable for long-term storage because of poor storage stability.

JP 2005-269951 A JP 2002-335924 A JP 2004-275143 A JP 2003-206 A JP 2005-73508 A

  Accordingly, an object of the present invention is to provide an easy-to-drink vinegar beverage with suppressed acidity and pungent odor.

As a result of various studies to achieve the above-mentioned object, the present inventors have found that beverages containing acetic acid and β-glucan suppress the strong acidity and pungent odor of acetic acid by β-glucan, and the unique property of β-glucan by acetic acid. It was found that the flavor is suppressed, the storage stability is improved, and furthermore, the beverage itself has an appropriate viscosity, so that a very good throat can be obtained.
This invention is made | formed based on the said knowledge, and provides the vinegar drink characterized by containing (beta) glucan.

  Moreover, this invention provides the control method of the acidity and pungent odor of a vinegar drink characterized by adding beta glucan to a vinegar drink.

  According to the present invention, it is possible to obtain a vinegared beverage that is suppressed in sourness and irritating odor, has a good throat, is easy to drink, and is less irritating to gastric mucosa. Moreover, when a vinegar drink contains taste materials, such as fruit juice and vegetable juice, the taste property is improved.

  Hereinafter, the vinegar drink of this invention is explained in full detail.

  The vinegar beverage of the present invention contains vinegar. The vinegar is not particularly limited, and synthetic vinegar and brewed vinegar mainly composed of ordinary acetic acid can be used. The brewed vinegar includes rice vinegar, barley vinegar, malt vinegar, wheat vinegar, sake lees vinegar, moromi vinegar, millet vinegar, pure rice vinegar, brown rice vinegar, brown rice black vinegar, barley black vinegar and other vinegar, apple vinegar Fruit vinegars such as grape vinegar, white wine vinegar, red wine vinegar, balsamic vinegar. In this invention, these vinegar can be used individually or in combination of 2 or more suitably.

  In addition, the acetic acid content of the vinegar drink of this invention becomes like this. Preferably it is 0.1-5 mass%, More preferably, it is 0.1-2 mass%, More preferably, it is 0.2-2 mass%. If it exceeds 5% by mass, the sourness and irritating odor are too strong and difficult to drink. If it is less than 0.1% by mass, the acidity is too weak, which is not preferable as a vinegared beverage.

  The vinegar beverage of the present invention contains β-glucan. Β-glucan referred to in the present invention is a kind of polysaccharide, and it is a 1-2β-D-glucopyranose bond, 1-3-β-D-glucopyranose bond, and 1-4-4-β-D-glucopyranose bond. , 1-6-β-D-glucopyranose bond, at least two kinds of bonds selected from the group of cereal-derived β-glucan, microorganism-derived β-glucan, basidiomycetous-derived β-glucan Or 2 or more types are mentioned as a preferable example.

  As for these β-glucan derived from grains, β-glucan derived from microorganisms, β-glucan derived from basidiomycetes, those described in known literatures can be used, but 1-2β-D-glucopyranose binding, A β-glucan having at least two kinds of 1-3-β-D-glucopyranose bonds, 1-4-β-D-glucopyranose bonds, and 1-6-β-D-glucopyranose bonds is preferable, and 1-3- β-glucan composed of β-D-glucopyranose bond and 1-4-β-D-glucopyranose bond, β composed of 1-3-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond Contains β-glucan consisting of glucan, 1-3-β-D-glucopyranose bond, 1-4-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond It is particularly preferred.

  If the extract from microorganisms or basidiomycetes is used as it is without purification, or the extract obtained by subjecting the extract to powder and solidification is used as it is, the purity of β-glucan in the component is used. Is 0.5 to 100%, preferably 1 to 100%, more preferably 20 to 100%, and the higher the purity, the better.

  Moreover, the ratio of the content of vinegar and β-glucan in the vinegar beverage of the present invention is preferably 0.01-10 parts by mass, more preferably 0.01-10 parts by mass, more preferably 1-10 parts by mass of acetic acid contained in the vinegar beverage. It is 0.1-10 mass parts, More preferably, it is 0.1-2 mass parts. If the amount of β-glucan is less than 0.01 parts by mass, the functionality of β-glucan may not be exhibited. On the other hand, if it exceeds 10 parts by mass, a flavor peculiar to β-glucan will be felt and good There is a possibility that a sour taste cannot be obtained.

  The content of β-glucan in the vinegared beverage of the present invention is preferably 0.01 to 10% by mass, more preferably 0.1 to 10% by mass, and further preferably 0.1 to 2% by mass in the vinegared beverage. %. If the amount of β-glucan is less than 0.01% by mass, the functionality of β-glucan may not be exhibited. Conversely, if it exceeds 10% by mass, the viscosity becomes too high to be difficult to drink, There is a problem that makes it difficult to feel.

  In addition to the β-glucan, the vinegar beverage of the present invention may further contain a substance that gives some physiological activity to the body when ingested. For example, cholesterol elevation inhibitor, blood pressure elevation suppressor, blood cholesterol regulation function agent, blood glucose level elevation inhibitor, gut microbiota ameliorator, intestinal regulator, immune enhancer, anticancer agent, antiallergy Examples include agents, digestion and absorption control agents, anti-aging agents, antioxidants, blood circulation promoters, amino acids, peptides, lipids, polysaccharides, oligosaccharides, proteins, carbohydrates, dietary fibers, enzyme components, and the like.

  Specific examples of substances that impart these physiological activities include polyunsaturated fatty acids (EPA, DHA) that optimize blood lipid levels, plant sterols that regulate serum cholesterol, and their esterified products, diacylglycerol, γ Unsaturated fatty acids such as linolenic acid, α-linolenic acid, linoleic acid, conjugated linoleic acid, beet fiber, corn fiber, psyllium seed coat, lecithin, bonito peptide effective for blood pressure lowering, sardine peptide, casein deca peptide, soybean isolation protein, etc. It is a food or medicine containing lactic acid bacteria, gluconic acid, oligosaccharides, various dietary fibers and the like that improve the intestinal environment and work for intestinal regulation. As other ingredients known to have health functions, chlorella, spirulina, propolis, chitin, chitosan, deoxyribonucleic acid, ribonucleic acid, ganoderma, agaricus, ginkgo biloba extract, citrus fruit , Turmeric, garcinia, apple fiber, gymnema, collagen, blueberry, aloe, saw palmetto, capsanthin, lutein, β-cryptoxanthin, renin, taurine, casein, collagen, glucosamine, casein phosphopeptide (CPP), milk basic protein (MBP) , Lactoferrin, glutathione, theanine, gaba, aspartame, xylitol, recardent, alginic acid, sodium alginate, fucoidan, chondroitin, hyaluronic acid, cellulose, pectin, indigestible Kistrin, glucomannan, inulin, fructan, cyclofructan, difructose, levan, mucin, flavonoid, cacao polyphenol, apple polyphenol, wine polyphenol, oolong tea polyphenol, tea polyphenol and other polyphenols, lycopene, catechin, tannin, anthocyanin, rutin, quercetin , Soy isoflavone, Soy saponin, Soy globulin, Chlorogenic acid, Citric acid, Lactic acid, Malic acid, Capsaicin, Somali nan, Allicin, Caffeine, Chlorophyll, Nattokinase, β-lactoglobulin, Plant fermentation enzyme, Mevalonic acid, Chlorophyll, Royal jelly , Ginseng, prunes, rosemary, chamomile, thyme, sage, peppermint, lemon balm, mallow, oregano, catton Herbs such as Petty, Yarrow, Hypiscus, vitamins, calcium fortifiers such as calcium-containing compounds, iron fortifiers such as iron-containing compounds, mineral fortifiers containing essential minerals, animal and plant extract ingredients, seaweed extract ingredients, Examples include natural active ingredients such as herbal medicine ingredients.

  As vitamins that can be blended, those listed as fortifiers in food additives can be used, such as vitamin A or beta carotene, vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid , Niacin, biotin, vitamin C, vitamin D, vitamin E, vitamin K, derivatives thereof, oil-coated vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, pantothenic acid, niacin, biotin, vitamin C, coenzyme Q10 (Vitamin Q). Specific examples of vitamin derivatives include thiamine hydrochloride, thiamine sulfate, dibenzoylthiamine, dibenzoylthiamine hydrochloride, thiamine nitrate, thiamine lauryl sulfate, bisbenchamine as vitamin B1, and riboflavin butyrate as vitamin B2. And riboflavin 5′-phosphate sodium, pyridoxine hydrochloride as vitamin B6, L-ascorbic acid stearate, sodium L-ascorbate and the like as vitamin C.

  As calcium-containing compounds that can be blended, those listed as calcium fortifiers in food additives can be used, such as calcium chloride, calcium citrate, calcium gluconate, calcium glycerophosphate, calcium acid pyrophosphate, calcium hydroxide, carbonate Calcium, calcium lactate, calcium sulfate, primary calcium phosphate, dibasic calcium phosphate, tertiary calcium phosphate, calcium pantothenate, calcium pyrohydrogen phosphate, coral calcium, dolomite, eggshell calcium, beef bone powder calcium, scallop shell calcium, milk calcium, etc. Can be mentioned.

As iron-containing compounds that can be blended, those listed as iron fortifiers in food additives can be used, such as ferric chloride, iron citrate, ammonium iron citrate, sodium iron citrate succinate, iron lactate Ferrous pyrophosphate, ferric pyrophosphate, ferrous sulfate, ferrous gluconate, heme iron, liver powder, iron coated with fats and oils, and the like.

  Examples of essential minerals that can be blended include zinc, potassium, magnesium, manganese, phosphorus, sodium, selenium, iodine, and molybdenum. Examples of sources for supplying such essential minerals include wheat extract, wheat germ, young wheat leaf, chlorella, oyster meat extract, seawater concentrate, nuts, fish meal, liver powder, brown rice powder, brewer's yeast, and whey minerals. Can be mentioned.

  Specific examples of physiologically active ingredients of naturally derived ingredients such as animal and plant extract ingredients, seaweed extract ingredients, and herbal medicine ingredients that can be blended include: Ashitaba extract, Avocado extract, Achacha extract, Altea extract, Arnica extract, Aloe extract, Apricot extract, Apricot kernel extract, Ginkgo biloba extract, Fennel extract, Turmeric extract, Oolong tea extract, Ages extract, Echinacea leaf extract, Ogon extract, Prunus extract, Auren extract, Barley extract, Hypericum extract, Odrianthus extract, Dutch mustard extract, Orange extract, Seawater dried , Seaweed extract, hydrolyzed elastin, hydrolyzed wheat powder, hydrolyzed silk, chamomile extract, carrot extract, kawara mugi extract, licorice extract, oil-soluble licorice extract, calcade extract, oyster extract, kiyu Extract, Kina extract, Cucumber extract, Guanosine, Gardenia extract, Kumazasa extract, Clara extract, Walnut extract, Grapefruit extract, Clematis extract, Chlorella extract, Mulberry extract, Gentian extract, Black tea extract, Yeast extract, Burdock extract, Fermented rice bran extract, Rice germ Oil, Comfrey extract, Collagen, Cowberry extract, Saishin extract, Psycho extract, Saitai extract, Salvia extract, Salmon extract, Sasa extract, Hawthorn extract, Salamander extract, Shiitake extract, Giant extract, Shikon extract, Perilla extract, Linden extract, Shimotake Extract, Peonies Extract, Ginger Root Extract, Birch Extract, Horsetail Extract, Kizuta Extract, Hawthorn Extract, Elderflower Extract, Achillea millefolium extract, mint extract, sage extract, mallow extract, nematode extract, senbu extract, soybean extract, taisu extract, thyme extract, tea extract, clove extract, chigaya extract, chimpi extract, toki extract, tokisenka extract, tonin extract, spruce Extract, Dokudami Extract, Tomato Extract, Natto Extract, Carrot Extract, Garlic Extract, Novara Extract, Hibiscus Extract, Bacmond Extract, Parsley Extract, Honey, Hamamelis Extract, Parietalia Extract, Hikikoshi Extract, Bisabolol, Biwa Extract, Fukitane Popo Extract, Fukinoto Extract, Bukuryo Extract, Butcher Bloom Extract, Grape Extract, Placenta Extract, Propolis, Loofah Extract, Safflower Extract, Peppermint Extract, Body Extract, Button Extract, Hop Extract, Pine Extract, Maronier Extract, Citrus Extract, Mukuroji Extract, Melissa Extract, Peach Extract, Cornflower Extract, Eucalyptus Extract, Yukinoshita Extract, Yuzu Extract, Yakuinin Extract, Mugwort Extract, Lavender Extract, Examples include apple extract, lettuce extract, lemon extract, lotus extract, rose extract, rosemary extract, roman chamomile extract, royal jelly extract and the like.

  The content in the vinegar beverage of the present invention of a component that gives some physiological activity when the above ingredients are ingested is preferably 0.05 to 90% by mass, more preferably 0. 1-50 mass%.

The vinegar drink of the present invention contains fruit juice and / or vegetable juice, and in addition to being able to refresh the throat, β-glucan improves the taste of fruit juice and vegetable juice It is preferable at the point which can be made. It is not clear why β-glucan improves the taste of these fruit juices and vegetable juices, but β-glucan has both hydrophilic and lipophilic properties and has a good balance. Therefore, it is considered that the oil-soluble taste component contained in fruit juice and vegetable juice is obtained by having an appropriate affinity.
The fruit juices that can be blended include acerola, avocado, apricot, strawberry, fig, iyokan, plum, olive, orange, oyster, kabosu, camcam karin, kistrawberry, kiwi, kumquat, guava, cranberry, grapefruit, cowberry, coconut, cherry , Pomegranate, shikuwasa, watermelon, sweetie, star fruit, sudachi, plum, tankan, dekopon, dragon fruit, durian, pear, jujube, jujube, pineapple, passion fruit, banana, papaya, loquat, grape, blackcurrant, blackberry, Blueberry, Heves, Bergamot Ponkan, Mango, Tangerine, Miracle Fruit, Melon, Peach, Yamamomo, Yuzu, Lime, Raspberry, Apple, Ganoderma, Red Currant, Remo Citrus fruits, mandarin oranges, Hinata summer, Hebes, Yawata, etc., and vegetable juices include kale, barley, celery, parsley, carrots, mulberry leaves, aloe, asparagus, leeks, onions , Spinach, garlic, pepper, perilla, garlic, lettuce, elderberry, pepper, mugwort, ginger, tomato, pepper, pepper, cabbage, broccoli, turnip, Chinese cabbage, Brussels sprouts, radish, radish leaves, cauliflower, watercress, assembly, soybean And vegetable juices such as green peas and broad beans.

In the present invention, among the fruit juices and / or vegetable juices, in particular, the acidity is strong, and when added to a vinegar beverage, it can be refreshed sour. In addition, vitamin C, vitamin A, polyphenols as physiologically active substances It is particularly preferable to use tomato in terms of containing a large amount of blackcurrant and / or good color development and also containing a large amount of lycopene as a physiologically active substance. In addition, as fruit juice and vegetable juice, you may use fruit juice drink and vegetable drink, and also powdered fruit juice and powdered vegetable juice.
The content of the above-mentioned fruit juice and / or vegetable juice in the vinegar drink of the present invention depends on the concentration of the fruit juice and / or vegetable juice, but is preferably 5 to 90% by mass, more preferably 5 to 5% by mass. 50% by mass.

In the vinegar drink of the present invention, in addition to the above-mentioned components, common salt, sweetener, colorant, seasoning, bitter, enhancer, surfactant, solubilizer, increaser, etc. Adhesives, pastes, excipients, preservatives, fragrances, antibacterial agents, fungicides, salts, solvents, chelating agents, neutralizers, acidulants, pH adjusters, preservatives, buffers, fats and oils, processed fats and oils Ingredients such as eggs, milk, dairy products, dairy products, and milk proteins can be used.

  Next, the manufacturing method of the vinegar drink of this invention is described.

  The vinegar beverage of the present invention can be obtained by using water as a main raw material, adding vinegar and β-glucan to this, and sufficiently dissolving or dispersing it. The method for dissolving or dispersing vinegar and β-glucan is not particularly limited, and vinegar may be added to an aqueous solution in which β-glucan is dissolved or dispersed in vinegar.

  In addition, an aqueous solution containing vinegar and β-glucan at a high concentration is prepared in advance by the above-described production method, and diluted with aqueous raw materials such as water, sugar solution, fruit juice, vegetable juice at the time of drinking, and acetic acid suitable for drinking Of course, a method of concentration is also possible.

Next, the method for suppressing acidity and pungent odor of the present invention will be described.
The method for suppressing acidity and pungent odor of the vinegared beverage of the present invention comprises adding 0.1 to 20 parts by mass, preferably 0.5 to 5 parts by mass of β-glucan to 1 part by mass of acetic acid contained in the vinegared beverage. is there. If it is less than 0.1 parts by mass, the effect of suppressing acidity and irritating odor cannot be obtained, and if it exceeds 20 parts by mass, good sourness cannot be felt.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but these do not limit the present invention. “Parts” and “%” are based on mass unless otherwise specified.

[Production Example 1] (Preparation of microorganism-derived β-glucan)
The ADK-34 strain, which is the Aureobasidium pullulans strain with the deposit number FERM BP-8391, was cultured on a potato dextrose agar slant medium as a stock strain, and 100 ml of YM liquid medium (Difco) was added. A 500 ml Erlenmeyer flask was inoculated and pre-cultured at 28 ° C. for 3 days. In the main culture, 15 liters of Czapeak's medium (manufactured by Difco) and the resulting preculture were added to a 30 liter fermenter equipped with a full zone blade and cultured at 28 ° C. for 3 days. During the culture, the pH was adjusted to 5.0, and the aeration amount and the number of rotations were sequenced so that the aeration was 1 vvm. After 15 liters of the culture broth was sterilized by heating at 90 ° C. for 30 minutes, an equal amount of water was added, and then the cells were removed by centrifugation. The resulting culture supernatant was directly used as a UF membrane separator (UFP-10C-). 8A, manufactured by Amersham Bioscience) and desalted. The desalted culture supernatant was freeze-dried to obtain 110 g of a water-soluble β-glucan freeze-dried product (Aureobasidium culture: sample A). Sample A had a mass average molecular weight of 2 million. Sample A has a β-glucan content (purity) of 90% by mass, β-glucan composed of 1-3-β-D-glucopyranose bond and 1-4-β-D-glucopyranose bond, 1- Β-glucan consisting of 3-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond, 1-3-β-D-glucopyranose bond, 1-4-β-D-glucopyranose bond and It contained all β-glucan consisting of 1-6-β-D-glucopyranose bonds.

[Production Example 2] (Preparation of barley-derived β-glucan)
The glutinous bare barley was shaved with a grinding mill and refined to a yield of 82%. The soot generated at this time was designated as 糠 -1. The barley that had been milled to a yield of 82% was further shaved by a grinding mill, and was milled to a yield of 55%. The soot generated at this time was designated as pulverized product-1. 20 liters of tap water was placed in a container (50 liters), and the temperature was adjusted to 15 ° C. while stirring. 6 kg of ６-1 was added thereto, and the mixture was extracted by stirring for 2 hours. After solid-liquid separation with a continuous centrifuge, the supernatant was lyophilized to obtain 450 g of an extraction accelerator. Into a container (70 liters), 30 liters of tap water was added, and 150 g of the extraction accelerator was added while stirring, and after dissolution, 7.5 kg of the pulverized product-1 was added. After stirring and extracting at 50 ° C. for 2 hours, the supernatant was obtained after solid-liquid separation with a continuous centrifuge. The obtained supernatant was boiled, and after cooling, 15 liters of slightly viscous β-glucan solution was obtained. Two times the amount of ethanol was added to the obtained β-glucan solution, and the precipitate was collected and dried to obtain 460 g of water-soluble β-glucan having a purity of 70% extracted from barley (sample B). Sample B had a weight average molecular weight of 100,000.
Sample B has a β-glucan content (purity) of 70% by mass, β-glucan composed of 1-3-β-D-glucopyranose bond and 1-4-β-D-glucopyranose bond, 1- Β-glucan consisting of 3-β-D-glucopyranose bond and 1-6-β-D-glucopyranose bond, 1-3-β-D-glucopyranose bond, 1-4-β-D-glucopyranose bond and It contained all β-glucan consisting of 1-6-β-D-glucopyranose bonds.

[Example 1]
Commercially available rice vinegar and the above sample A were sequentially dissolved in water to produce a vinegared beverage having an acetic acid content of 0.5% by mass and a β-glucan content of 0.45% by mass. This vinegared beverage contained 0.9 parts by mass of β-glucan per 1 part by mass of acetic acid. The obtained vinegared beverage is drinkable by 9 panelists, with the sample A additive-free vinegared beverage having an acetic acid content of 0.5% by mass as the control, and suppresses sourness and pungent odor, flavor, and ease of drinking. Was evaluated in 4 stages according to the following paneler evaluation criteria, and further, the total score was evaluated in 5 stages according to the following criteria, and the results are shown in Table 1.

[Example 2]
Commercially available rice vinegar and the above sample A were sequentially dissolved in water to produce a vinegared beverage having an acetic acid content of 0.5% by mass and a β-glucan content of 0.9% by mass. This vinegared beverage contained 1.8 parts by mass of β-glucan per 1 part by mass of acetic acid. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 3
Commercially available rice vinegar and the above sample A were sequentially dissolved in water to produce a vinegar beverage having an acetic acid content of 0.5 mass% and a β-glucan content of 1.8 mass%. This vinegar beverage contained 3.6 parts by mass of β-glucan per 1 part by mass of acetic acid. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 4
Commercially available rice vinegar and the above sample A were dissolved in water in order to produce a vinegared beverage having an acetic acid content of 1% by mass and a β-glucan content of 0.9% by mass. This vinegared beverage contained 0.9 parts by mass of β-glucan per 1 part by mass of acetic acid. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 5
Commercially available rice vinegar and the above sample A were sequentially dissolved in water to produce a vinegared beverage having an acetic acid content of 3% by mass and a β-glucan content of 0.9% by mass. This vinegared beverage contained 0.3 part by mass of β-glucan per 1 part by mass of acetic acid. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 6
Commercially available rice vinegar and the sample B were dissolved in water sequentially to produce a vinegared beverage having an acetic acid content of 0.5 mass% and a β-glucan content of 0.7 mass%. This vinegared beverage contained 2 parts by mass of β-glucan per 1 part by mass of acetic acid. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 7
Commercially available rice vinegar and the sample B were sequentially dissolved in water to produce a vinegar beverage having an acetic acid content of 0.5 mass% and a β-glucan content of 1.4 mass%. This vinegared beverage contained 2.8 parts by mass of β-glucan per 1 part by mass of acetic acid. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 8
Commercially available vinegar and the sample B were sequentially dissolved in water to produce a vinegar beverage having an acetic acid content of 0.5% by mass and a β-glucan content of 2.8% by mass. This vinegared beverage contained 5.6 parts by mass of β-glucan per 1 part by mass of acetic acid. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 9
Commercially available rice vinegar and the above sample A were sequentially dissolved in water to produce a vinegared beverage having an acetic acid content of 0.5% by mass and a β-glucan content of 0.045% by mass. This vinegared beverage contained 0.09 parts by mass of β-glucan per 1 part by mass of acetic acid. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 10
Except for changing the commercially available rice vinegar in Example 1 to commercially available rice black vinegar, the same formulation and production method as in Example 1, with the acetic acid content, β glucan content, and β glucan content relative to 1 part by mass of acetic acid. The same vinegar drink as in Example 1 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 11
Except for changing the commercially available rice vinegar in Example 2 to commercially available rice black vinegar, in the same formulation and production method as Example 2, the acetic acid content, β glucan content, β glucan content relative to 1 part by mass of acetic acid The same vinegar drink as in Example 2 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 12
Except for changing the commercially available rice vinegar in Example 3 to commercially available rice black vinegar, the same formulation and production method as in Example 3, with the acetic acid content, β glucan content, and β glucan content relative to 1 part by mass of acetic acid. The same vinegar drink as in Example 3 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 13
Except for changing the commercially available rice vinegar in Example 4 to commercially available rice black vinegar, the same formulation and production method as in Example 4, with the acetic acid content, β glucan content, and β glucan content relative to 1 part by mass of acetic acid. The same vinegar drink as in Example 4 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 14
Except for changing the commercially available rice vinegar in Example 5 to commercially available rice black vinegar, in the same formulation and production method as Example 5, the acetic acid content, β glucan content, β glucan content relative to 1 part by mass of acetic acid The same vinegar drink as in Example 5 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 15
Except for changing the commercially available rice vinegar in Example 6 to commercially available rice black vinegar, in the same formulation and production method as Example 6, the acetic acid content, β glucan content, β glucan content relative to 1 part by mass of acetic acid The same vinegar drink as in Example 6 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 16
Except that the commercially available rice vinegar in Example 7 was changed to commercially available rice black vinegar, the same formulation and production method as in Example 7, with the acetic acid content, β glucan content, and β glucan content relative to 1 part by mass of acetic acid. The same vinegar drink as in Example 7 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 17
Except for changing the commercially available rice vinegar in Example 8 to commercially available rice black vinegar, in the same formulation and production method as in Example 8, the acetic acid content, β glucan content, β glucan content relative to 1 part by mass of acetic acid The same vinegar drink as in Example 8 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

Example 18
Except that the commercially available rice vinegar in Example 9 was changed to commercially available rice black vinegar, the same formulation and production method as in Example 9, with the acetic acid content, β glucan content, and β glucan content relative to 1 part by mass of acetic acid. The same vinegar drink as in Example 9 was obtained. Further, the same evaluation as in Example 1 was performed, and the results are shown in Table 1.

<Evaluation criteria for paneler acidity and irritating odor>
The acidity and irritating odor are clearly suppressed compared to the control .... The acidity and irritating odor are slightly suppressed compared to the 2-point control. Feel the odor ... Feel the acidity and pungent odor stronger than the 0 point control ... -1 point <Paneler's Flavor Evaluation Criteria>
β-glucan odor is good, good ............ 2 points β-glucan odor is good, but good ...... 1 point Slightly strong β-glucan Feel the odor ........................... Criteria>
It has moderate viscosity compared to the control and the throat is very good. ・ It is slightly more viscous than the two-point control and the throat is good.・ ・ ・ ・ ・ ・ ・ ・ ・ ・ 0 points <Evaluation criteria>
◎: Total score of 9 panelists is 15 to 18 points ○: Total score of 9 panelists is 9 to 14 points △: Total score of 9 panelists is 5 to 8 points ×: Total of 9 panelists Points 0 to 4 points XX: Total score of 9 panelists is less than 0 points

As is apparent from the results of Table 1 above, it can be seen that by adding β-glucan to the vinegar beverage, a vinegar beverage that has a good throat and is easy to drink, with suppressed acidity and pungent odor.
Among them, Examples 1, 2, 4, 5, 6, 10, 11, 13, 14, 15 in which the content of β-glucan is within the range of 0.1 to 2 parts by mass with respect to 1 part by mass of acetic acid. The vinegared beverage had particularly good acidity and pungent odor and good flavor.

Example 19
1 part by mass of the above sample A is added to 100 parts by mass of commercially available rice black vinegar beverage (acetic acid content 1% by mass), and dissolved sufficiently to produce a vinegar beverage having a β-glucan content of 0.9% by mass. did. This vinegared beverage contained 0.9 parts by mass of β-glucan per 1 part by mass of acetic acid. The obtained vinegared beverage had a sour taste and pungent odor suppressed as compared with the rice black vinegar beverage without additive of Sample A, and had an appropriate viscosity, so that a very good throat was obtained.

Example 20
Sample A 0.5% by weight, 100% fruit juice blackcurrant juice 30% by weight, rice black vinegar (acetic acid content 3% by weight) 10% by weight, fructose glucose liquid sugar 10% by weight, water 49.5% by weight A vinegar beverage having a β-glucan content of 0.45% by mass was produced. This vinegar beverage contained 1.5 parts by mass of β-glucan per 1 part by mass of acetic acid. The obtained vinegared beverage is free from sample A and has a reduced acidity and pungent odor, a blackcurrant flavor, and a moderate viscosity compared to a vinegared beverage with 50% by weight of water. Therefore, a very good throat was obtained.

Example 21
A vinegared beverage having a β-glucan content of 0.45% by mass was produced in the same manner as in Example 10 except that the black currant juice with 100% fruit juice in Example 9 was changed to commercially available tomato juice. This vinegar beverage contained 1.5 parts by mass of β-glucan per 1 part by mass of acetic acid. The obtained vinegar drink has no sour sample A, 50% by weight of water, 50% by weight of the vinegar drink, the acidity and pungent odor are suppressed, the tomato flavor is more refreshed, and the appropriate viscosity is obtained. Therefore, a very good throat was obtained.

[Example 22]
A vinegar beverage having a β-glucan content of 0.45% by mass was produced in the same manner as in Example 10 except that the black currant juice with 100% fruit juice in Example 9 was changed to a commercially available carrot juice. This vinegar beverage contained 1.5 parts by mass of β-glucan per 1 part by mass of acetic acid. The obtained vinegar drink has no sour sample A and 50% by mass of water, so the acidity and pungent odor are suppressed, the carrot flavor is more refreshed, and it has a moderate viscosity. Therefore, a very good throat was obtained.

Claims (5)

A vinegar drink characterized by containing β-glucan. The vinegar drink according to claim 1, wherein 0.01 to 10 parts by mass of β-glucan is contained per 1 part by mass of acetic acid. The vinegar drink of Claim 1 or 2 whose (beta) glucan content is 0.01-10 mass%. 4. A vinegared beverage according to any one of claims 1 to 3, which contains fruit juice and / or vegetable juice. A method for suppressing acidity and pungent odor of vinegar beverages, characterized by adding β-glucan.