JP2020043784A - Acid taste masking agent and method of masking acid taste - Google Patents
Acid taste masking agent and method of masking acid taste Download PDFInfo
- Publication number
- JP2020043784A JP2020043784A JP2018173009A JP2018173009A JP2020043784A JP 2020043784 A JP2020043784 A JP 2020043784A JP 2018173009 A JP2018173009 A JP 2018173009A JP 2018173009 A JP2018173009 A JP 2018173009A JP 2020043784 A JP2020043784 A JP 2020043784A
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- JP
- Japan
- Prior art keywords
- guaiacol
- masking agent
- salt
- acetic acid
- masking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 238000000034 method Methods 0.000 title claims description 13
- 239000006068 taste-masking agent Substances 0.000 title abstract description 6
- 235000019631 acid taste sensations Nutrition 0.000 title abstract 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 72
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- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- DJJCXFVJDGTHFX-XVFCMESISA-N uridine 5'-monophosphate Chemical compound O[C@@H]1[C@H](O)[C@@H](COP(O)(O)=O)O[C@H]1N1C(=O)NC(=O)C=C1 DJJCXFVJDGTHFX-XVFCMESISA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、酸味マスキング剤および酸味マスキング方法に関する。 The present invention relates to a sour masking agent and a sour masking method.
飲食品の腐敗防止や日持ち向上等の目的で、酢酸や酢酸ナトリウム等の酸成分が飲食品中に添加されることがある。これらの酸成分は、腐敗防止や日持ち向上の効果を示す一方で、濃度によっては飲食品に酸味や塩による異味を付与することもある。酸味については、食品中の含有量が多いと、摂食直後にむせるような「先味」のピークが感じられた後、やや遅れて「中味」のピークが感じられ、時間経過とともに「後味」の酸味が徐々に収束するとされている。通常、「先味」のピークは中味より立ち上がりが鋭く、多くの飲食品の風味にとって好ましくないものとされており、「酢カド」と称されることもある。 Acid components such as acetic acid and sodium acetate may be added to foods and drinks for the purpose of preventing spoilage of foods and drinks and improving shelf life. While these acid components exhibit the effect of preventing decay and improving the shelf life, depending on the concentration, they may impart an acidity or salty taste to food or drink. With regard to sourness, if the content in food is high, after the peak of "early taste" is felt immediately after ingestion, the peak of "medium" is felt slightly later, and the "aftertaste" with time elapses It is said that the acidity gradually converges. Usually, the peak of the "first taste" is sharper than the middle taste and is considered to be unfavorable for the flavor of many foods and drinks, and is sometimes referred to as "vinegar".
このような酸味や酸臭を低減、抑制もしくはマスキングする手段として、スクラロース（特許文献１参照）、アドバンテーム（特許文献２参照）、マルチトール（特許文献３参照）、エリスリトール（特許文献３参照）等の甘味料を用いる方法、植物由来のタンパク質加水分解物を用いる方法（特許文献４参照）、５’−ウリジル酸ナトリウムおよび／または５’−シチジル酸ナトリウムを用いる方法（特許文献５参照）、昆布のだし汁あるいはエキスを用いる方法（特許文献６参照）、糖類と動植物タンパク質加水分解物を用いる方法（特許文献７参照）、乳酸発酵酵母エキスを用いる方法（特許文献８参照）、分岐鎖アミノ酸を多く含む酵母エキスを用いる方法（特許文献９参照）、雑穀類の熱水抽出液及びガム質を用いる方法等様々な方法が知られている。 As means for reducing, suppressing or masking such acidity and acid odor, sucralose (see Patent Document 1), advantame (see Patent Document 2), maltitol (see Patent Document 3), and erythritol (see Patent Document 3) , A method using a plant-derived protein hydrolyzate (see Patent Document 4), a method using 5′-sodium uridylate and / or 5′-sodium cytidylate (see Patent Document 5), A method using kelp soup or extract (see Patent Document 6), a method using sugar and animal and plant protein hydrolysate (see Patent Document 7), a method using lactic acid fermentation yeast extract (see Patent Document 8), There are various methods such as a method using a yeast extract containing a large amount (see Patent Document 9), a method using a hot water extract of cereals and a gum substance. The law is known.
一方、４−ビニルグアイヤコール、４−エチルグアイヤコール、４−プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物は、酒類における香り成分としてだけでなく、逆にオフフレーバー成分としても知られているが、グアイヤコール類化合物が酸味マスキング効果を有するとの報告はなされていない。 On the other hand, at least one guaiacol compound selected from 4-vinyl guaiacol, 4-ethyl guaiacol, 4-propyl guaiacol and guaiacol is not only used as a scent component in alcoholic beverages, but also turned off. Although it is also known as a flavor component, it has not been reported that a guaiacol compound has an acidity masking effect.
上記のとおり、酢酸やその塩は、好ましくない「酢カド」と称されることもある鋭い酸味を先味として呈する。したがって、少なくとも先味の強度を、低減、抑制もしくはマスキング（以下、本明細書中では、酸味の低減、抑制またはマスキングを区別することなく、単にマスキングという）できれば、酢酸や酢酸ナトリウム等を飲食品に使用しやすくなると考えられる。しかし、酸味の先味を十分にマスキングできる量の酸味マスキング剤を単独で飲食品に使用すると、飲食品の風味のバランスを崩すことが懸念される。 As described above, acetic acid and its salts exhibit a sharp sour taste as an unpleasant "vinegar vinegar" as a forerunner. Therefore, acetic acid, sodium acetate, and the like can be used in foods and drinks if at least the intensity of the first taste can be reduced, suppressed, or masked (hereinafter, simply referred to as masking without distinguishing the reduction, suppression, or masking of acidity). It would be easier to use. However, if an amount of sour masking agent that can sufficiently mask the sour taste is used alone in food or drink, there is a concern that the flavor balance of the food or drink may be lost.
したがって、本発明の目的は、酢酸もしくはその塩を含有する日持ち向上剤や飲食品に用いられる酸味マスキング剤であって、飲食品の風味のバランスを崩しにくい酸味マスキング剤、または該酸味マスキング剤を含有する日持ち向上剤もしくは飲食品を提供することにある。 Therefore, an object of the present invention is a sour masking agent used in foods and beverages and a shelf life improver containing acetic acid or a salt thereof, and a sour masking agent or a sour masking agent that hardly disrupts the flavor balance of food and drink. An object of the present invention is to provide a shelf life improver or food or beverage containing the same.
本発明は、以下の（１）〜（３）に関する。
（１）４−ビニルグアイヤコール、４−エチルグアイヤコール、４−プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物および酵母エキスを含有することを特徴とする、酢酸またはその塩の酸味マスキング剤。
（２）上記（１）の酸味マスキング剤および酢酸またはその塩を含有する飲食用組成物。
The present invention relates to the following (1) to (3).
(1) Acetic acid, comprising at least one guaiacol compound selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol, and a yeast extract. Or a sour masking agent for its salt.
(2) A food and drink composition containing the acidity masking agent of the above (1) and acetic acid or a salt thereof.
（３）４−ビニルグアイヤコール、４−エチルグアイヤコール、４−プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物および酵母エキスと酢酸またはその塩とを共存させることを特徴とする酢酸またはその塩の酸味をマスキングする方法。 (3) Coexistence of acetic acid or a salt thereof with at least one guaiacol compound selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol, and a yeast extract. A method for masking the acidity of acetic acid or a salt thereof, which is characterized by comprising:
本発明によれば、酢酸またはその塩に起因する飲食品の酸味を、飲食品の風味のバランスを崩すことなくマスキングできる酸味マスキング剤、または該酸味マスキング剤を含有する飲食品等の組成物を提供することができる。 According to the present invention, a sour taste masking agent capable of masking the acidity of food or drink caused by acetic acid or a salt thereof without disturbing the flavor balance of the food or drink, or a composition such as food or drink containing the acidity masking agent Can be provided.
本発明の酸味マスキング剤は、４−ビニルグアイヤコール、４−エチルグアイヤコール、４−プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物および酵母エキスを含有する組成物である。本発明の酸味マスキング剤中、グアイヤコール類化合物は、酵母エキスと別々に含まれていてもよいが、酵母エキス中に含まれていてもよい。 The sour masking agent of the present invention is a composition comprising at least one guaiacol compound selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol, and a yeast extract. It is. In the sour masking agent of the present invention, the guaiacol compound may be contained separately from the yeast extract, or may be contained in the yeast extract.
本発明に用いられる酵母エキスとしては、製パン、醸造等に用いられる酵母であるサッカロミセス(Saccharomyces)属に属する酵母、特にサッカロミセス・セレビシェ（Saccharomyces cerevisiae）や、トルラ酵母とよばれるキャンディダ・ユティリス(Candida utilis)等の酵母菌体を原料として、自己消化、酵素処理により分解してエキス化したものであればいずれでもよい。酵母エキスは、市販品を用いてもよい。 The yeast extract used in the present invention includes yeast belonging to the genus Saccharomyces, which is a yeast used for baking, brewing, and the like, particularly Saccharomyces cerevisiae , and Candida utilis (also called Torula yeast). Any yeast cell such as Candida utilis ) may be used as long as it is decomposed into an extract by autolysis and enzymatic treatment. A commercially available yeast extract may be used.
酵母エキスは、４−ビニルグアイヤコール、４−エチルグアイヤコール、４−プロピルグアイヤコールおよびグアイヤコールから選ばれるいずれか１種以上のグアイヤコール類化合物を含有する酵母エキスであってもよい。グアイヤコール類化合物を含有する酵母エキスにおけるグアイヤコール類化合物の含有量は特に限定されないが、通常は、１~５０ｐｐｍ（１０−４~５×１０−３重量%）である。グアイヤコール類化合物は、ガスクロマトグラフィーを用いる常法により定量することができる。 The yeast extract may be a yeast extract containing one or more guaiacol compounds selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol. The content of the guaiacol compound in the yeast extract containing the guaiacol compound is not particularly limited, but is usually 1 to 50 ppm (10 −4 to 5 × 10 −3 wt%). Guaiacol compounds can be quantified by a conventional method using gas chromatography.
本発明の酸味マスキング剤におけるグアイヤコール類化合物および酵母エキスの含有量は特に限定されないが、総量は、通常、乾燥重量として１〜１００重量％であり、好ましくは５〜１００重量％である。 The content of the guaiacol compound and yeast extract in the sour masking agent of the present invention is not particularly limited, but the total amount is usually 1 to 100% by weight, preferably 5 to 100% by weight as a dry weight.
本発明の酸味マスキング剤は、飲食品の日持ち向上、ｐＨ調整、酸味付与等に使用される酢酸またはその塩と共存させた場合、該酢酸またはその塩に由来する酸味、特に先味をバランスよくマスキングすることができる。酢酸の塩としては、ナトリウム塩、カリウム塩等のアルカリ金属塩、マグネシウム塩、カルシウム塩等のアルカリ土類金属塩等があげられる。例えば、酢酸ナトリウムは、飲食品の日持ち向上やｐＨ調整に好適に用いられる。 The sour masking agent of the present invention improves the shelf life of foods and drinks, pH adjustment, when coexisting with acetic acid or a salt thereof used for imparting acidity, etc., the acidity derived from the acetic acid or a salt thereof, particularly well-balanced first taste. Can be masked. Examples of the salt of acetic acid include alkali metal salts such as sodium salt and potassium salt, and alkaline earth metal salts such as magnesium salt and calcium salt. For example, sodium acetate is suitably used for improving shelf life of foods and drinks and adjusting pH.
本発明の酸味マスキング剤は、酸味マスキング効果を損なわない限り、食品に利用可能な他の成分を含有してもよく、また、別途併用してもよい。
例えば、酸味マスキングの対象となる食品が、カリウム塩、マグネシウム塩やその他の苦味成分やエグ味成分による苦味やエグ味を有する場合は、本発明の酸味マスキング剤中に、みりん、好ましくは煮切ったみりん（煮切りみりん、ともいう）を含有させるか、または本発明の酸味マスキング剤とみりん、好ましくは煮切りみりんとを併用すると、酢酸の塩に由来する該苦味やエグ味等の異味もマスキングでき、好ましい。
The sour masking agent of the present invention may contain other components that can be used in foods as long as the sour masking effect is not impaired, or may be used separately.
For example, if the food to be subjected to sour masking has a bitterness or astringency due to potassium salts, magnesium salts and other bitter and astringent components, the sour masking agent of the present invention contains mirin, preferably boiled. When tamarin (also referred to as boiled mirin) is contained, or when the sour masking agent of the present invention is used in combination with mirin, preferably boiled mirin, the unpleasant taste such as the bitterness and astringency derived from the acetic acid salt is also reduced. Maskable and preferred.
その他、本発明の酸味マスキング剤に含有させてもよい、または本発明の酸味マスキング剤と併用してよい他の成分として、塩化ナトリウム等の無機塩、グルタミン酸ナトリウム、グリシン、アラニン等のアミノ酸、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸、ショ糖、ブドウ糖、乳糖等の糖、畜肉エキス、家禽エキス、魚介エキス等のエキス類、砂糖、アセスルファムカリウム、アスパルテーム、カンゾウ抽出物、サッカリン、サッカリンナトリウム、スクラロース、ステビア、グリチルリチン二カリウム、ソーマチン等の甘味料、アスコルビン酸、フマル酸、リンゴ酸、酒石酸、クエン酸、脂肪酸等のカルボン酸等の酸またはその塩（酢酸またはその塩を除く）、アスコルビン酸、エリソルビン酸、カテキン、ジブチルヒドロキシトルエン、トコフェロール、ブチルヒドロキシアニソール等の抗酸化剤、スパイス類、ハーブ類等の香辛料、澱粉や加工デンプン、その他多糖類等の賦形剤、香料、着色剤等の飲食品に使用可能な添加物があげられる。 Other components that may be contained in the sour masking agent of the present invention or may be used in combination with the sour masking agent of the present invention include inorganic salts such as sodium chloride, sodium glutamate, amino acids such as glycine and alanine, and inosine. Sodium acid, nucleic acid such as sodium guanylate, sugars such as sucrose, glucose, lactose, extracts such as meat extract, poultry extract, seafood extract, sugar, acesulfame potassium, aspartame, licorice extract, saccharin, saccharin sodium, sucralose, Sweeteners such as stevia, dipotassium glycyrrhizin, thaumatin, acids such as carboxylic acids such as ascorbic acid, fumaric acid, malic acid, tartaric acid, citric acid and fatty acids or salts thereof (excluding acetic acid or salts thereof), ascorbic acid, erythorbin Acid, catechin, dibutyl hydride Additives that can be used in foods and beverages such as antioxidants such as xyltoluene, tocopherol and butylhydroxyanisole, spices such as spices and herbs, excipients such as starch and modified starch, and other polysaccharides, flavors and coloring agents Is raised.
本発明の酸味マスキング剤は、固体、液体、粉粒体等のいずれの形態であってもよい。
本発明の酸味マスキング剤および酢酸またはその塩を含有する飲食用組成物（以下、本発明の飲食用組成物ともいう）は、日持ち向上剤、ｐH調整剤、酸味料等として用いてもよく、また飲食品として用いてもよい。飲食品としては、例えば、ハンバーグ、サラダ、卵焼き、鶏唐揚げ、鶏照焼き、フライ食品、和え物、煮物等の惣菜類、蒲鉾、竹輪等の水産練製品、ハム、ソーセージ、ウインナー等の畜肉製品、パン類、ケーキ類、菓子類、麺類、ソース、醤油、マヨネーズ、ケチャップ、食酢、黒酢、ドレッシング、マヨネーズ、ケチャップ、たれ、マリネ、なます等の調味料、南蛮漬け、酢豚、酢飯、酢酸含有飲料等があげられる。
The sour masking agent of the present invention may be in any form such as solid, liquid, and powder.
Food and drink compositions containing the acidity masking agent of the present invention and acetic acid or a salt thereof (hereinafter, also referred to as the food and drink composition of the present invention) may be used as a shelf life improver, pH adjuster, acidulant, etc. Further, it may be used as food or drink. As foods and drinks, for example, hamburgers, salads, fried eggs, fried chicken, chicken teriyaki, fried foods, seasonings, boiled dishes and other prepared foods, fish paste products such as kamaboko, bamboo rings, ham, sausage, meat products such as wiener, Breads, cakes, sweets, noodles, sauces, soy sauce, mayonnaise, ketchup, vinegar, black vinegar, dressing, mayonnaise, ketchup, sauce, marinade, eggplant, and other seasonings, pickled nanban, pickled pork, vinegared rice, acetic acid Beverages and the like.
本発明の酸味マスキング剤は、本発明の飲食用組成物の製造時に製造原料とともに含有させてもよく、製造後に含有させてもよい。また、既存の飲食用組成物に添加して含有させてもよい。 The sour masking agent of the present invention may be contained together with the raw materials at the time of producing the composition for eating and drinking of the present invention, or may be contained after the production. Further, it may be added to an existing composition for eating and drinking.
本発明の飲食用組成物中に存在させる本発明の酸味マスキング剤の量は、本発明の飲食用組成物に含まれる酢酸またはその塩の量に応じて適宜設定すればよいが、飲食用組成物中の酢酸含有量が0.1〜3重量%程度である場合は、飲食品用組成物中のグアイヤコール類化合物は該食品組成物中0.01〜1ppm（10-6〜10-4重量%）であり、酵母エキスの乾燥重量として、0.1~5重量%程度である。
以下、本発明の実施例を示すが、本発明は係る実施例に限定されるものではない。
The amount of the sour masking agent of the present invention to be present in the composition of the present invention may be appropriately set according to the amount of acetic acid or a salt thereof contained in the composition of the present invention. When the acetic acid content in the food is about 0.1 to 3% by weight, the guaiacol compound in the composition for food and drink is 0.01 to 1 ppm (10 -6 to 10 -4 % by weight) in the food composition. The dry weight of the yeast extract is about 0.1 to 5% by weight.
Hereinafter, although an example of the present invention is shown, the present invention is not limited to such an example.
（１）表１記載の配合で煮物調味料（対照区ならびに実施区１および２）を調製した。
原材料は、いずれも市販のものを用いた。なお、日持向上剤は、酢酸ナトリウムを８２重量％含有するものである。
また、酵母エキスについては、グアイヤコール類化合物の含有量を調べるため、ＳＰＭＥ法による固層抽出を行い、ガスクロマトグラフ質量分析計（島津社製）を用いて分析した。保持時間と質量分析の結果から、該酵母エキスには、４−ビニルグアイヤコール、４−エチルグアイヤコール、４−プロピルグアイヤコールおよびグアイヤコールが含まれていることが分かった。グアイヤコール類化合物の標準サンプルを用いて、各成分を定量したところ合計で32ppmであった。
(1) Boiled seasonings (control group and execution groups 1 and 2) were prepared with the composition shown in Table 1.
The raw materials used were all commercially available. The retention agent contains 82% by weight of sodium acetate.
In addition, the yeast extract was subjected to solid phase extraction by the SPME method and analyzed using a gas chromatograph mass spectrometer (manufactured by Shimadzu Corporation) in order to examine the content of guaiacol compounds. From the results of the retention time and mass spectrometry, it was found that the yeast extract contained 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol. When each component was quantified using a standard sample of guaiacol compounds, the total was 32 ppm.
それぞれの煮物調味料の、「酸味」、「エグ味」、「刺激」、「味のまとまり」および「煮物調味料としての好ましさ」について、それぞれ、６名の訓練されたパネラーにより、対照区の点数を4点として、強い方、または好ましい方を7点側、弱い方、または好ましくない方を1点側とする7点評価法にて官能評価した。 For each of the boiled seasonings, "Sour", "Eg", "Stimulus", "Flavor" and "Preference as a boiled seasoning" were controlled by 6 trained panelists, respectively. The sensory evaluation was performed by a 7-point evaluation method in which the score of the section was 4 points, and the strong or preferable one was on the 7-point side, and the weak or unfavorable one was on the 1-point side.
結果を表２に示す。
「酸味」、「エグ味」および「刺激」については、点数の低い方が望ましく、「味のまとまり」および「煮物調味料としての好ましさ」については点数の高い方が望ましい。
Table 2 shows the results.
A lower score is desirable for "sourness", "egumi" and "stimulation", and a higher score is desirable for "cohesion of taste" and "preference as a boiled seasoning".
表２に示すとおり、グアイヤコール類化合物を含有する酵母エキスを添加した煮物調味液（実施区１）では、酢酸ナトリウムを主成分とするｐＨ調整剤に起因する酸味が抑えられており、煮物調味液としての好ましさが向上していた。また、煮切りみりんを添加した煮物調味液（実施区２）では、さらにエグ味が抑えられており、好ましい煮物調味液となっていた。
また、上記試験とは別に、グアイヤコール類化合物を含有する他の酵母エキスについても酸味マスキング効果を調べたところ、同様な傾向が認められた。
As shown in Table 2, in the boiled seasoning liquid to which a yeast extract containing a guaiacol compound was added (execution zone 1), the acidity caused by the pH adjuster containing sodium acetate as a main component was suppressed, and the boiled seasoning liquid was reduced. Preference was improving. In addition, the boiled seasoning liquid to which boiled mirin was added (Example 2) further suppressed the astringency and was a preferred boiled seasoning liquid.
In addition to the above test, other yeast extracts containing a guaiacol compound were examined for the sour masking effect, and a similar tendency was observed.
本発明によれば、酢酸またはその塩に起因する飲食品の酸味を、飲食品の風味のバランスを崩すことなくマスキングできる酸味マスキング剤、または該酸味マスキング剤を含有する飲食品等の組成物を提供することができる。 According to the present invention, a sour taste masking agent capable of masking the acidity of food or drink caused by acetic acid or a salt thereof without disturbing the flavor balance of the food or drink, or a composition such as food or drink containing the acidity masking agent Can be provided.
Claims (3)
Characterized in that acetic acid or a salt thereof coexists with at least one guaiacol compound selected from 4-vinylguaiacol, 4-ethylguaiacol, 4-propylguaiacol and guaiacol, and a yeast extract. A method of masking the acidity of acetic acid or a salt thereof.
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