JP5164960B2 - Method for producing acidic liquid food in a container - Google Patents

Description

The present invention is a method for producing an acidic liquid food in a container containing one or more selected from citrus peel, ginger or citral-containing fragrance, wherein the citrus peel, ginger or citral-containing fragrance The present invention relates to a method for producing an acidic liquid food in a container that is prevented from being deteriorated and that has good taste and color.

The refreshing scent of citrus peel and ginger enhances the deliciousness of the meal and stimulates appetite, so it is used for scenting beverages and liquid seasonings. This refreshing fragrance is due to citral (3,7-dimethyl-2,6-octadienal) contained in these citrus peels and ginger, and citrus fragrances containing citral as an active ingredient are also commercially available. .

However, the above-mentioned products containing containers containing ginger, citrus peel, or citrus flavors in acidic liquid foods such as beverages and seasonings may change the refreshing aroma during storage and generate irritating odors. It was. In particular, in recent years, sales of products containing transparent containers such as glass and PET resin, whose contents can be visually recognized, are increasing, and the products containing these transparent containers are irradiated with light for a long time at a store, so that the fragrance is altered. This was a problem.

Regarding the alteration of the scent, it has been known that citral is deteriorated by heat or light in an acidic aqueous solution and is changed to p-cymene or the like that causes a strange odor (Non-Patent Document 1).

As a technique for preventing such deterioration of citral, for example, Japanese Patent Application Laid-Open No. 2003-96486 (Patent Document 1) may include addition of tea polyphenol, and Japanese Patent Application Laid-Open No. 2003-79335 (Patent Document). 2) describes the addition of tannins derived from the fruits of the genus Oysteraceae, or immature fruits, or purified tannins, all of which are added due to the unique taste of polyhydric phenols. In some cases, the flavor of the finished food was impaired. Japanese Patent Application Laid-Open No. 2005-171116 (Patent Document 3) describes that theaflavins are added. However, since the additive is a pigment, the color tone of the added food may be impaired. . Accordingly, it is desired to provide a containerized product in which the above-described fragrance alteration is prevented by an additive that does not easily impair the flavor and color of the product.

Osamu Inami, Monthly Food Chemical, 1997-7, P.C. 1-6 “Preventing alteration of flavor by light” JP 2003-96486 A JP 2003-79335 A JP 2005-171116 A

An object of the present invention is a method for producing an acidic liquid food containing a citrus peel, ginger, or citral-containing fragrance, wherein the citrus peel, ginger, or citral-containing fragrance is prevented from being altered, and The present invention provides a method for producing an acidic liquid food in a container having a good taste and color.

If the present inventors mix an acidic liquid food in a container containing citrus peel, ginger or citral-containing fragrance with a hot water extract of sesame and an alkaline material such as a basic compound, it is surprising. The inventors have found that an acidic liquid food in a container in which the refreshing fragrance derived from the citrus peel, ginger or citral-containing fragrance is prevented can be obtained, and finally the present invention has been completed.

That is, the present invention
(1) one or more selected from citrus peel, ginger, or citral-containing fragrance, and
A method for producing an acidic liquid food in a container containing a hot water extract of sesame and an alkali material ,
After making sesame hot water extract by contacting sesame with hot water at 60-100 ° C,
A method for producing an acidic liquid food in a container, characterized by mixing the hot water extract of sesame and one or more selected from citrus peel, ginger, or citral-containing fragrance,
(2), goods and temperature 0 to 50 ° C. in a hot water extract of chilled sesame, citrus peel, ginger, or mixing the one or more selected from citral-containing fragrances (1) containers acidic described Liquid food manufacturing method,
It is.

According to the present invention, an acidic liquid food in a container containing one or more selected from citrus peel, ginger, or citral-containing fragrance, the citrus peel, ginger, or citral-containing fragrance It is possible to provide an acidic liquid food in a container that is prevented from being altered and has a good taste and color and a method for producing the same. In particular, according to the present invention, it is possible to provide a product in which the fragrance is prevented from being deteriorated in a product in a transparent container in which the fragrance is easily deteriorated by light. Therefore, further expansion of demand is expected for acidic liquid foods in containers containing citrus peel, ginger, or citral-containing fragrances, particularly products in transparent containers.

Hereinafter, the acidic liquid food in a container of the present invention and the production method thereof will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The acidic liquid food of the present invention is a liquid food having a pH of 4.6 or less. Specific examples of the liquid food include liquid seasonings such as dressing and sauce, soups such as soup and stew, beverages such as fruit juice beverages, vinegar beverages, carbonated beverages, cocktails and whey beverages, yogurt and the like.

In the present invention, the acidic liquid food in a container is a container in which the acidic liquid food is filled. There is no restriction | limiting in particular as a container, The various container generally utilized for preservation | save of foodstuffs can be used, For example, the container which consists of glass, a metal, resin, paper etc. is mentioned. Of these containers, when a transparent molded container made of glass, polyethylene terephthalate (PET), polypropylene, or the like, or a transparent container such as a transparent pouch made of polyethylene or the like, the product in the transparent container is sold in stores or distributed. Since it is irradiated with light for a long time, there is a problem that the refreshing fragrance of the citrus peel, ginger, or citral-containing fragrance is altered. However, according to the present invention, since the fragrance is prevented from being altered, the present invention can be particularly preferably implemented in such an acidic liquid food in a transparent container.

The citrus peel used in the acidic liquid food in a container of the present invention is a citrus fruit peel, and examples thereof include peels such as yuzu, orange, lemon, grapefruit, lime, sudachi, kabosu. The form when adding these citrus peels to food is not particularly limited, but the size is preferably 10 mm or less, more preferably 5 mm or less from the viewpoint of easily imparting the flavor of citrus peel to liquid foods. It is preferable to use a product. Examples of the strip-shaped material include those obtained by processing such as cutting, pulverization, and grated.

The blending amount of the citrus peel is preferably 0.5 to 10%, more preferably 1 to 5%, in terms of raw material, in terms of imparting the scent of the citrus peel appropriately to the food.

The ginger used in the present invention is a perennial rhizome of the ginger family that is generally used for food. The form when ginger is added to food is not particularly limited, but from the viewpoint of easily imparting the flavor of citrus peel to liquid food, the size is preferably 10 mm or less, more preferably 5 mm or less. It is preferable to use it. Examples of the strip-shaped material include those obtained by processing such as cutting, pulverization, and grated.

The amount of ginger is preferably 0.5 to 20%, more preferably 1 to 10%, in terms of raw product, from the viewpoint of imparting the ginger aroma to food to the extent.

In addition, the citral-containing fragrance used in the present invention is not particularly limited as long as it is a fragrance containing citral (3,7-dimethyl-2,6-octadienal) as an active ingredient, for example, yuzu flavor, orange flavor, Lemon flavor, grapefruit flavor, lime flavor, sudachi flavor, lemongrass flavor, ginger flavor and the like. In addition, as said citral, any of a natural product origin or a synthetic product may be sufficient.

The acidic liquid food of the present invention is a containerized acidic liquid food containing one or more selected from the above-mentioned citrus peel, ginger, or citral-containing fragrance, in which a hot water extract of sesame and an alkaline material are blended. It is characterized by. In acidic liquid foods containing citrus peel, ginger, or citral-containing fragrance, the scent of ginger, citrus peel or citral-containing fragrance may change during storage, resulting in an irritating odor. In the invention, the scent alteration is prevented by blending the hot water extract of sesame and the alkali material in this way. Moreover, since neither the hot water extract of sesame nor the alkaline material has a strong color tone or flavor, even if added to a liquid food, the scent is prevented from being altered without impairing the flavor and color tone of the product.

Here, the sesame hot water extract is obtained by extracting sesame components by bringing sesame into contact with hot water. Sesame used for hot water extraction is not limited in its type and production area, and ordinary white sesame, gold sesame, black sesame, tea sesame, etc. can be used. These sesame are roasted. It may be. Moreover, there is no restriction | limiting in particular as a form of these sesame, but when a sesame ground material is used, a component will be easily extracted in a hot-water extract, and it is preferable. Such a sesame pulverized product can be obtained by pulverizing sesame with a pulverizing apparatus such as a mascolloider, a commit roll, or a silent cutter. In addition, since cut sesame and ground sesame are commercially available, these may be used.

The hot water used for extraction may be an aqueous medium, and examples include liquid foods such as liquid seasonings, beverages, etc. in addition to fresh water. 90% or more is preferable. In addition, as the hot water, it is preferable to use hot water adjusted to pH 4.6 or less with an organic acid because a sesame hot water extract having a higher effect of preventing fragrance alteration can be easily obtained. The organic acid is not particularly limited as long as it is an edible organic acid, and examples thereof include lactic acid, acetic acid, butyric acid, succinic acid, malic acid, citric acid, tartaric acid, and mixed organic acids thereof. . As these organic acids, raw materials containing organic acids, for example, vinegars such as synthetic vinegar containing acetic acid, rice vinegar, apple vinegar, fruit vinegar and wine vinegar may be used. Content of the organic acid in hot water should just be a grade adjusted to pH 4.6 or less, Preferably it is 0.1-20% with respect to hot water, More preferably, it is 0.5-10%.

The temperature of the hot water is preferably 60 ° C. or higher, more preferably 65 ° C. or higher, from the viewpoint that the sesame active ingredient is easily extracted. The upper limit of the extraction temperature is not particularly limited, but if the temperature is too high, the extraction efficiency does not increase and it is difficult to produce in the food industry. Therefore, it is preferably 100 ° C. or less, more preferably 98 It is below ℃.

The hot water extract of sesame can be obtained by bringing sesame into contact with hot water and extracting its components into hot water. Specifically, for example, sesame is immersed in hot water and its components are extracted into hot water. At this time, sesame is immersed in hot water while being stirred so that the active ingredient can be easily extracted. It is more preferable. The ratio of sesame to hot water when performing hot water extraction is preferably 2 to 100 parts, more preferably 2 to 50 parts, with respect to 1 part of sesame. If the amount of hot water is less than the above range, extraction is difficult. On the other hand, if the amount of hot water is more than the above range, the yield of the extracted component does not increase and the concentration of the obtained hot water extract decreases. When blended, it becomes difficult to obtain the effect of preventing fragrance alteration. Moreover, the time which makes sesame and hot water contact is preferably 3 minutes or more, more preferably 10 minutes or more from the viewpoint of sufficiently extracting the sesame active ingredient. The extraction time is not particularly problematic if it is too long. However, the longer the extraction time, the more the yield of the extracted component does not continue to increase. Therefore, it is preferably 24 hours or less, more preferably from the viewpoint of production cost. 6 hours or less.

In the present invention, it is important to use the sesame hot water extract, that is, the sesame component eluted in the hot water, and when the sesame water extract is used, ginger and citrus fruits during storage. The effect of preventing alteration of the scent of pericarp or citral-containing fragrance is difficult to obtain.

In the present invention, when blending the hot water extract of sesame, after making the hot water extract of sesame, the hot water extract may be blended into the acidic liquid food after removing the sesame residue. Alternatively, a hot water extract of sesame may be produced, and the hot water extract containing the sesame residue may be blended with the sesame residue.

The amount of the hot water extract of sesame added to the acidic liquid food is preferable for the acidic liquid food because it is difficult to obtain the effect of preventing the fragrance of the ginger, citrus peel or citral-containing fragrance even if it is too small. Is 5% or more, more preferably 10% or more. On the other hand, the upper limit of the blending amount of the sesame hot water extract is preferably 90% or less, more preferably 50% or less in consideration of blending other blending raw materials and the like.

On the other hand, the alkali material used in the present invention is an additive exhibiting alkalinity when dissolved in fresh water. The alkali material is not particularly limited as long as it is an edible alkali material, and specific examples include basic compounds. Examples of the basic compound include organic acid salts such as citrate, acetate and sodium carbonate, amino acid salts such as sodium glutamate and sodium inosinate, potassium hydroxide and the like.

If the amount of the alkaline material to be blended in the acidic liquid food is too small, it is difficult to obtain the effect of preventing the fragrance of the ginger, citrus peel or citral-containing fragrance from being changed. The alteration preventing effect does not increase, and the pH of the acidic liquid food may increase to affect the flavor. Therefore, the acid liquid food is preferably 0.1 to 2%, more preferably 0.8%. 5 to 5%.

The acidic liquid food in a container of the present invention is usually an acidic liquid food as long as the effects of the present invention are not impaired in addition to the citrus peel, ginger, citral-containing fragrance, sesame hot water extract and alkaline material. Various raw materials used can be appropriately selected and blended. Examples of such raw materials include vegetables and fruits such as carrots and apples, dairy products such as milk and fresh cream yogurt, various seasonings such as vinegar, salt, sugar and animal and plant extracts, shochu, liqueur and the like. Liquors, starch degradation products, sugars such as dextrin and dextrin alcohol, thickeners such as starch, xanthan gum and locust bean gum, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, octenyl succinylated starch, ascorbic acid, vitamin E, etc. An antioxidant etc. are mentioned.

Next, the manufacturing method of the acidic liquid food containing a container according to the present invention will be described.

The acidic liquid food in a container according to the present invention contains one or more selected from citrus peel, ginger, or citral-containing fragrance, in addition to the above-mentioned hot water extract of sesame and an alkali material. According to a typical method for producing an acidic liquid food in a container, it can be produced by mixing the blended raw materials substantially uniformly.

Here, regarding the mixing order of the blended raw materials, in the present invention, the citrus peel, ginger, or citral-containing fragrance may be blended in the hot water when obtaining the above-described hot water extract of sesame, but these citrus peels As for the perfume containing ginger or citral, the alteration prevention effect of the present invention is more easily obtained when the heat received during the production process is as small as possible. Therefore, in the present invention, after making sesame hot water extract by bringing sesame into contact with hot water, the heat of sesame is preferably cooled to 0 to 50 ° C, more preferably 0 to 40 ° C. It is preferable to produce a mixture of a water extract and one or more selected from citrus peel, ginger or citral-containing fragrance in a stirring tank or the like, and the ambient temperature during mixing is 0 to 40 ° C. It is preferable that

For citrus peel, ginger, or citral-containing fragrance and raw materials such as alkali materials that are ingredients other than the hot water extract of sesame, and other ingredients such as fruit juice, vinegar, and seasonings, depending on the order of mixing Since there is no particular influence on the flavor and the like, these blended raw materials may be appropriately added at any stage in the production process and mixed so that the whole becomes substantially uniform with a stirrer or the like.

The acidic liquid food obtained by mixing the blended raw materials as described above can be made into a product in a container by filling the container such as the transparent container described above. If necessary, sterilization may be performed before filling the container or after filling.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Test Example 1]
In order to examine the effect of the type of sesame extract on the alteration of the scent of an acidic liquid food containing ginger, the following test was conducted.

(1) Preparation of sesame extract (1-1) Preparation of hot water extract of sesame 1000 g of a mixed solution obtained by adding 10 parts of ground sesame to 100 parts of fresh water is placed in a stainless steel pan and electromagnetically stirred gently with a spatula. Heat in a cooker and hold at 90 ° C. for 1 hour, cool to 20 ° C., and remove residual ground sesame by suction filtration (Kiriyama funnel, filter paper: No. 5A). Was prepared.

(1-2) Preparation of cold water extract of sesame A cold water extract was prepared according to (1-1). That is, (1-1) 1000 g of a mixture of ground sesame and fresh water obtained in the same manner was put in a stainless steel container and stored at 20 ° C. for 1 hour, and then the residual ground sesame was removed by suction filtration. A cold water extract was prepared.

(2) Manufacture of test products The test products a to d and the control product of the acidic liquid food were prepared by stirring and mixing the raw materials having the blending ratios shown in Table 1 at room temperature (20 ° C). The hot water extract in the table is the one with the product temperature of 20 ° C. prepared in (1-1), and the cold water extract is the one with the product temperature of 20 ° C. prepared in (1-2).

(3) Deterioration promotion test The deterioration promotion test of aroma components was performed by heating the test products a to d and the control product prepared in (2), respectively, in a pan and heating them for 3 hours while maintaining a slight boiling state. . Next, the strength of the irritating odor after the acceleration test was evaluated. The strength of the irritating odor is evaluated on a scale of 1 to 7, and the strength of the irritating odor of the control product that is not blended with the anti-altering material is 5, and the smaller the number, the weaker the irritating odor is. The larger the number, the stronger the irritating odor. The evaluation was performed by four trained panelists, and the average value was used as the evaluation result. The results are shown in Table 2.

From Table 2, it is understood that when the alkali material and sesame hot water extract are used in combination (test product d), the irritating odor is significantly weaker than the control product to which no alteration preventing material is added. . Here, from the evaluation result of the pungent odor of the test product b using only the sesame hot water extract, the test product c using only the alkali material, and the test product d using both the alkali material and sesame hot water extract, When using only the hot water extract of this product, although the effect of reducing the irritating odor was obtained, the effect of reducing the effect was slight, but by using the hot water extract together with the alkali material, It is understood that the effect of significantly reducing the irritating odor can be obtained as compared with the case where only the hot water extract of sesame is used. Further, in the test product a using only the sesame cold water extract, no reduction effect was observed.

[Example 1]
(1) Manufacture of hot water extract of sesame 10 kg of white sesame (ground sesame) and 90 parts of acetic acid aqueous solution (13% acetic acid concentration) are put into an extraction kettle with a stainless steel stirring device. The product temperature was maintained at 60 ° C. for 1 hour with gentle stirring to disperse it inside. At this time, the pH of the hot water was 4.6 or less. Next, the contents were cooled to a product temperature of 20 ° C., sesame as a residue was separated using a filter having an opening of 0.1 mm, and a sesame hot water extract was produced.

(2) Manufacture of separated liquid yuzu dressing in a container According to the following blending ratio, a separated liquid yuzu dressing in a container was manufactured as an acidic liquid food in a container of the present invention. That is, first, the sesame hot water extract of 20 ° C. prepared in (1), yuzu peel, soy sauce, yuzu juice, vinegar, sugar, salt, xanthan gum, sodium acetate, yuzu flavor and fresh water are put into a stirring tank. The aqueous phase was prepared by uniformly mixing at room temperature (20 ° C.). And after filling the said aqueous phase into the resin transparent container (container material: polyethylene terephthalate (PET)) with a capacity | capacitance of 250 mL so that the capacity | capacitance of a separation liquid seasoning may be 250 mL, salad oil which is the remaining oil phase is filled. Filled and loaded the oil phase on top of the water phase, and then sealed to produce a separate liquid Yuzu dressing in a transparent container.

In addition, in a present Example, the compounding quantity of a sesame hot-water extract is 20%, the compounding quantity of an alkali material is 0.1%, and pH of a product is 4.6 or less.

<Combination ratio of separated liquid yuzu dressing>
(Oil phase raw material)
Salad oil 35%
(Water phase raw material)
Sesame hot water extract 20%
Yuzu peel (2mm cut pieces) 1%
10% soy sauce
Yuzu juice 10%
Vinegar (acetic acid concentration 4%) 10%
5% sugar
Salt 2%
Xanthan gum 0.1%
Sodium acetate 0.1%
Yuzu Flavor * 0.1%
Shimizu 6.7%
―――――――――――――――――――――
Total 100%
* Yuzu water-soluble fragrance containing citral

[Example 2]
According to the following blending ratio, a black vinegar beverage in a container was produced as the acidic liquid food in a container of the present invention. That is, a sesame hot water extract (same as that prepared in Example 1 (1)), black vinegar, ginger, honey, sodium acetate, ginger flavor and fresh water were put into a stirring tank at room temperature. A black vinegar drink was produced by mixing uniformly at (20 ° C.). Subsequently, after filling 200 mL of obtained black vinegar drinks into the glass bottle with a lid, it sealed and produced the black vinegar drink with a transparent container.

In addition, in a present Example, the compounding quantity of a sesame hot-water extract is 10%, the compounding quantity of an alkali material is 0.2%, and the pH of a product is 4.6 or less.

<Combination ratio of black vinegar beverage in container>
Sesame hot water extract 10%
4% black vinegar
Ginger 7.5%
Honey 4%
Sodium acetate 0.2%
Ginger flavor * 0.1%
Shimizu 74.2%
―――――――――――――――――――――
Total 100%
* Ginger water-soluble fragrance containing citral

[Example 3]
According to the following blending ratio, a fruit juice beverage in a container was produced as the acidic liquid food in a container of the present invention. That is, sesame hot water extract (same as that prepared in Example 1 (1)), orange juice, lemon peel, sugar, sodium citrate, lemon flavor and fresh water were put into a stirring tank. A fruit juice drink was produced by mixing uniformly at room temperature (20 ° C.). After filling 500 mL of the obtained fruit juice beverage into a transparent resin container with a lid (container material: polyethylene terephthalate (PET)), it was tightly sealed to produce a fruit juice beverage in a transparent container.

In addition, in a present Example, the compounding quantity of a sesame hot-water extract is 10%, the compounding quantity of an alkali material is 0.1%, and the pH of a product is 4.6 or less.

<Combination ratio of fruit juice beverage in container>
Sesame hot water extract 10%
Orange juice 40%
Lemon peel (grated) 3%
5% sugar
Sodium citrate 0.1%
Lemon flavor * 0.1%
Shimizu 41.8%
―――――――――――――――――――――
Total 100%
* Lemon water-soluble fragrance containing citral

[Example 4]
In accordance with the following blending ratio, a non-oil ginger dressing in a container was produced as the acidic liquid food in a container of the present invention. First, gold sesame, vinegar, salt and fresh water were added to a double kettle and mixed, and the mixture was held at a product temperature of 80 ° C. for 30 minutes with gentle stirring so that the gold sesame was dispersed in the acetic acid aqueous solution. At this time, the pH of the hot water was 4.6 or less. Next, the mixture of gold sesame, vinegar, salt and fresh water was cooled to a product temperature of 20 ° C. Subsequently, a mixture of gold sesame, vinegar, and fresh water at a temperature of 20 ° C., ginger, soy sauce, sugar, salt, xantham gum, sodium glutamate, sodium acetate, and ginger flavor are charged into a stirring tank at room temperature (20 ° C.). A non-oil ginger dressing was made by uniformly mixing the whole. Furthermore, after filling 200 mL of the obtained non-oil ginger dressing into a glass bottle with a lid, it was sealed and a non-oil ginger dressing in a transparent container was manufactured.

In addition, in a present Example, the compounding quantity of a sesame hot-water extract is 81.6%, the compounding quantity of an alkali material is 0.2%, and the pH of a product is 4.6 or less.

<Non-oil ginger dressing ratio>
Gold sesame (hole) 2%
Ginger (2mm cut pieces) 1%
10% soy sauce
Vinegar (acidity 4%) 16%
5% sugar
Salt 2%
Xanthan gum 0.1%
Sodium glutamate 0.1%
Sodium acetate 0.1%
Ginger flavor * 0.1%
Shimizu 63.6%
―――――――――――――――――――――
Total 100%
* Ginger water-soluble fragrance containing citral

[Example 5]
In Example 4, a non-oil ginger dressing was produced in the same manner except that ginger and ginger flavor were added to the hot water extract when producing the sesame hot water extract. That is, first, add gold sesame, vinegar, salt, ginger, ginger flavor and fresh water to a double kettle, mix, and gently stir so that the gold sesame is dispersed in the acetic acid aqueous solution at a product temperature of 80 ° C. After holding for 30 minutes, the mixture was cooled to a product temperature of 20 ° C. Next, a non-oil ginger dressing was manufactured by putting other raw materials into the stirring tank and uniformly mixing the whole at room temperature (20 ° C.). Next, after filling 200 mL of the obtained non-oil ginger dressing into a glass bottle with a lid, it was sealed and a non-oil ginger dressing in a transparent container was manufactured.

In addition, in a present Example, the compounding quantity of a sesame hot-water extract is 81.7%, the compounding quantity of an alkali material is 0.2%, and the pH of a product is 4.6 or less.

[Test Example 2]
The acidic liquid foods in containers obtained in Examples 1 to 5 were subjected to an aroma component deterioration promotion test according to the method of Test Example 1. That is, the acidic liquid food obtained in Examples 1 to 5 was put in a pan, heated, and heat-treated for 3 hours while maintaining a slight boiling state, thereby conducting a fragrance alteration promotion test. Next, the fragrance in each acidic liquid food after the acceleration test was evaluated according to the following evaluation criteria. The results are shown in Table 3.

<Evaluation criteria for fragrance>
A: The irritating odor is hardly felt and there is no problem as a product.
B: Slight irritating odor is felt, but there is no problem as a product.
C: The irritating odor is slightly strong and becomes a problem as a product.
D: Strong pungent odor causes a problem as a product.

From Table 3, it can be understood that the acidic liquid foods in containers of Examples 1 to 5 in which the alkaline material and the sesame hot water extract are blended are preferable because the irritating odor has no problem. In addition, regarding the effect of the production method on the pungent odor, the acidic liquid food in a container of Example 4 produced by mixing a hot water extract of sesame cooled to a product temperature of 20 ° C. with a ginger and citral-containing fragrance, Compared to the acidic liquid food in a container of Example 5 produced by blending ginger and citral-containing fragrance into hot water when extracting sesame with hot water, the pungent odor was weaker and more preferable.

Claims (2)

One or more selected from citrus peel, ginger, or citral-containing fragrance, and
A method for producing an acidic liquid food in a container containing a hot water extract of sesame and an alkali material ,
After making sesame hot water extract by contacting sesame with hot water at 60-100 ° C,
A method for producing an acidic liquid food in a container, comprising mixing the hot water extract of sesame and one or more selected from citrus peel, ginger, or citral-containing fragrance. A hot water extract of sesame cooled to a product temperature 0 to 50 ° C., the production of citrus peel, ginger, or containers acidic liquid food according to claim 1, wherein mixing the one or more selected from citral-containing fragrances Method.