Containerized composition and method for improving the flavor of citrus juice

Abstract

The present invention aims to provide a composition containing various citrus juices including yuzu juice, which can be easily and variably prepared and has improved citrus flavor. The above-mentioned object is achieved by the following, etc.: a container-packed composition, which contains citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate; a processed food or beverage and a method for producing the same, which contains the composition and food materials as raw materials; a container-packed processed food or beverage, which contains citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate.

Description

Technical Field

[0001] The present invention relates to a method for improving a container-packed composition, a processed food or beverage, and a citrus juice. Background Art

[0002] Citrus juice is widely used as a food ingredient in seasonings, foods and beverages. Among citrus juices, the acidic and sour citrus juice has a rich aroma. Therefore, seasonings and foods and beverages such as yuzu vinegar, juice, and sauces containing citrus juices such as sour citrus can enjoy a citrus-like aroma and are highly palatable.

[0003] However, if seasonings, foods and beverages containing citrus juice are stored at room temperature or sterilized by heating, the citrus-like aroma will decrease. Therefore, some methods are being developed to suppress the deterioration of the citrus-like aroma in juice-containing products caused by storage and processing.

[0004] For example, as an invention for maintaining the original aroma and flavor of Japanese yuzu, a citrus juice containing Japanese yuzu juice and flat lemon juice with a certain mass ratio from which fiber components and oil components have been removed has been reported (see Patent Document 1; all records of all documents disclosed in this specification, including this document, are cited as disclosed contents). As an invention for suppressing the generation of stale odor during storage and deterioration odor caused by heat sterilization, a yuzu vinegar and soy sauce seasoning with a certain ratio of p-cymene, potassium ions, sodium ions, acetic acid, and citric acid has been reported (see Patent Document 2). As an invention for enhancing the freshness of citrus fruits and the flavor of juice, a citrus flavor composition containing citrus fruits and cyperazolone has been reported (see Patent Document 3).

[0005] On the other hand, higher alcohols such as 1-octanol, 1-heptanol, 1-pentanol, and 1-hexanol are reported to have a significant effect of masking the fruit-like aroma, whereas various esters including phenethyl acetate have no effect on the fruit-like aroma (see Patent Document 4).

[0006] Prior art literature

[0007] Invention patent documents

[0008] Invention patent document 1: Japanese Patent No. 6568741

[0009] Invention Patent Document 2: Japanese Patent No. 5993526

[0010] Invention Patent Document 3: Japanese Patent No. 6262170

[0011] Invention Patent Document 4: Japanese Patent No. 5296864 Summary of the invention

[0012] Problem that the invention aims to solve

[0013] The citrus juice described in the invention patent document 1 is useful as an invention for maintaining the original aroma and flavor of Japanese yuzu, but it will not maintain the aroma of juices other than Japanese yuzu juice. The yuzu vinegar sauce seasoning described in the invention patent document 2 must have a certain ratio of p-cymene, potassium ions, sodium ions, acetic acid and citric acid, and there is a problem of difficulty in preparation due to the need to make multiple components in a specified amount. Regarding the citrus flavor composition described in the invention patent document 3, cyperone as an active ingredient is effective in a very small amount, but correspondingly, even a small amount of 100 ppt will give people a sense of flavor, and it is difficult to adjust the amount. It is impossible to use cyperone-containing materials such as pepper to replace cyperone, so there is a problem of lack of common use.

[0014] Furthermore, regarding various fruit juices including yuzu juice, there has been little known so far of a means for easily preparing and making the preparation method more varied so as to suppress the deterioration of the citrus-like flavor caused by storage and processing.

[0015] Therefore, the present invention aims to provide a composition containing various fruit juices including yuzu juice, which can be easily and variably prepared and has improved citrus flavor.

[0016] Means used to solve problems

[0017] The present inventors have conducted extensive research to solve the above problems, and have repeatedly conducted experiments to appropriately combine a large number of ingredients to obtain seasonings, foods, beverages, and other fruit juice-containing products with improved citrus flavors regardless of storage and processing.

[0018] After many studies, it was finally discovered that a substance containing a predetermined amount of phenethyl acetate added to citrus juice can become a juice inclusion substance that improves the flavor of citrus juice. This finding is surprising in view of the existing technical common sense that phenethyl acetate does not affect the aroma of fruits as described in the invention patent document 4. In addition, the odor threshold of phenethyl acetate is considered to be 3,000 ppb (National Institute of Pharmaceuticals, Food and Health Research, Japan, [online] http: / / www.nihs.go.jp / hse / food-info / chemical / kanshi / table3.xls), and the effect of phenethyl acetate on the flavor of citrus juice brought about by the amount below this threshold may not only be brought about by the aroma of phenethyl acetate, which can be said to be an unexpected effect.

[0019] Furthermore, the present inventors conducted further studies and found that phenethyl acetate can improve the flavor of citrus juice regardless of the type and concentration of the juice and regardless of the temperature of storage and processing, and whether or not the juice is heated. Furthermore, the present inventors found that phenethyl acetate has a very surprising effect of inhibiting the reduction of terpenes, which are considered to be the aroma components in citrus juice.

[0020] Based on the above findings, the present inventors have successfully created: a container-packed composition containing citrus juice and phenethyl acetate; a processed food and beverage; a method for producing a processed food and beverage; a container-packed processed food and beverage; a method for improving the flavor of citrus juice; a method for inhibiting the reduction of terpenes; a composition for improving the flavor of citrus juice; and a composition for inhibiting the reduction of terpenes. The present invention is an invention completed based on these findings and successful examples.

[0021] Therefore, according to various aspects of the present invention, the following solutions are provided:

[0022] [1] A containerized composition comprising citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate.

[0023] [2] The composition according to [1], wherein the composition is a container-packed seasoning composition.

[0024] [3] The composition according to any one of [1] to [2], wherein the composition is a composition for improving the flavor of citrus juice.

[0025] [4] The composition according to any one of [1] to [2], which is a composition for suppressing the reduction of terpenes.

[0026] [5] The composition according to any one of [1] to [4], wherein the citrus fruit is a citrus fruit containing at least one terpene.

[0027] [6] The composition according to [5], wherein the citrus fruit is at least one citrus fruit selected from the group consisting of yuzu, sudachi, citrus, yuko, lemon, lime, citrus limon, bitter orange, citron and bergamot.

[0028] [7] The composition according to any one of [1] to [6], further comprising at least one component selected from the group consisting of sugar, water, soy sauce, vinegar and glutamic acid.

[0029] [8] A processed food or beverage comprising the composition described in any one of [1] to [7] and food materials as raw materials.

[0030] [9] A method for producing a processed food or beverage, the method comprising the step of obtaining the processed food or beverage by mixing the composition described in any one of [1] to [7] with a food material.

[0031]

[10] A packaged processed food or beverage comprising citrus juice and 1 ppb to 2,000 ppb of phenethyl acetate.

[0032]

[11] A method for improving the flavor of citrus juice, the method comprising the step of improving the flavor of citrus juice by mixing citrus juice or a composition containing citrus juice with phenethyl acetate in a manner such that the content of phenethyl acetate is 1 ppb to 2,000 ppb.

[0033]

[12] A method for suppressing the reduction of terpenes, the method comprising the step of suppressing the reduction of terpenes by mixing terpenes or a composition containing terpenes with phenethyl acetate so that the content of phenethyl acetate is 1 ppb to 2,000 ppb.

[0034]

[13] A composition for improving the flavor of citrus juice or a composition for suppressing the reduction of terpenes, comprising phenethyl acetate as an active ingredient.

[0035]

[14] The method according to any one of

[11] to

[12] , wherein the citrus fruits are aromatic citrus fruits containing at least one terpene.

[0036]

[15] The method according to

[14] , wherein the aforementioned citrus fruit is at least one citrus fruit selected from the group consisting of yuzu, sudachi, citrus, yuko, lemon, lime, citrus limon, bitter orange, citron and bergamot.

[0037]

[16] The method or composition according to any one of

[11] to

[15] , wherein the composition further comprises at least one ingredient selected from the group consisting of sugar, water, soy sauce, vinegar and glutamic acid.

[0038] Effects of the Invention

[0039] According to the present invention, the flavor of citrus juice that has deteriorated due to storage and / or heat treatment can be improved. In addition, according to the present invention, it is possible to obtain seasonings and food and beverages that maintain or improve the pleasant flavor of the citrus juice contained therein even after heat sterilization and long-term storage. Furthermore, according to the present invention, it is possible to improve the flavor of citrus juice even without heat treatment. As a result, according to the present invention, it is expected that seasonings and food and beverages with excellent storage and flavor retention properties can be obtained without being affected by external environments such as seasons and storage conditions at each stage such as manufacturing, distribution, display, and storage. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1A As described in the Examples below, this is a graph showing the peak area value of the test sample of phenethyl acetate stored at 40°C relative to the peak area value of the test sample of phenethyl acetate stored at -20°C. The numerical values ​​and bar graphs represent mean±SD.

[0041] Figure 1B This is a graph showing the relationship between the peak area value of phenethyl acetate and the added concentration of phenethyl acetate as described in the Examples described below. The numerical values ​​and the bar graph represent mean±SD.

[0042] Figure 2A As described in the Examples below, the peak area values ​​of the test samples of each terpene stored at -20°C are plotted against the peak area values ​​of the test samples of the terpene stored at 40°C at each concentration of phenethyl acetate added. The numerical values ​​and bar graphs represent mean±SD.

[0043] Figure 2B This is a graph showing the relationship between the peak area value of each terpene and the added concentration of phenethyl acetate as described in the Examples described below. The numerical values ​​and bar graphs represent mean±SD. DETAILED DESCRIPTION

[0044] Hereinafter, the details of each embodiment of the present invention will be described. However, the present invention is not limited to the contents described in this item, and various embodiments can be adopted as long as the object of the present invention can be achieved.

[0045] In the absence of special provisions, each term in this specification is used in the sense commonly used by those skilled in the art and should not be inappropriately interpreted as a term with a limiting meaning. In addition, the speculations and theories made in this specification are based on the knowledge and experience of the inventors so far, so the present invention is not limited to such speculations and theories.

[0046] The term "composition" is not particularly limited as a term generally used, and examples thereof include substances composed of two or more components. "Raw material" refers to a substance used (added) when manufacturing a composition, etc., and may exist in a composition, etc. in a state where the quality and / or quantity is maintained or changed compared to before use.

[0047] "Food and drink" refers to drinks, foods, or both. "Processed food and drink" refers to food and drink obtained by cooking ingredients.

[0048] "Containerized" means filled or contained in a container.

[0049] "ppb" is a unit that is generally known. Specifically, 1 ppb is 1 / 10 9 , converted to 1ng / g in grams.

[0050] The term "and / or" means any one, any combination, or all combinations of two or more of the listed related items.

[0051] "Content" is synonymous with concentration, and refers to the ratio of the amount of a component to the total amount of the composition, wherein the total amount of the content of the component will not exceed 100%.

[0052] The "~" in a numerical range indicates a range that includes the values ​​before and after it. For example, "0%~100%" indicates a range that is greater than 0% and less than 100%. "Exceeds" and "less than" indicate the lower limit and upper limit, respectively, but do not include the values ​​before them. For example, "exceeds 1" indicates a value greater than 1, and "less than 100" indicates a value less than 100.

[0053] "Comprising" means that elements other than the elements specified as included substances may be added (synonymous with "at least comprising"), and includes "consisting of" and "consisting essentially of". That is, "comprising" can mean including the specified elements and any one or more elements, consisting of the specified elements, or consisting essentially of the specified elements. Examples of elements include components, processes, conditions, parameters, and other restrictions.

[0054] "Aroma" refers to aroma, flavor, or both.

[0055] "Aroma" refers to an aroma that is not contained in the mouth and is only felt by the nose (orthonasal aroma). In this specification, when simply referring to "aroma", it means aroma.

[0056] The term "flavor" refers to the aroma that enters the nose from the oral cavity when the beverage is held in the mouth (retronasal), the flavor that is sensed by the tongue when the beverage is held in the mouth (taste), or both.

[0057] “The effect of improving the flavor of citrus juice” means at least one effect selected from the group consisting of enhancing the flavor of citrus juice, maintaining the flavor of citrus juice, and inhibiting (relaxing, preventing, and stopping) the deterioration of the flavor of citrus juice.

[0058] The “action of suppressing the decrease of terpenes” means at least one action selected from the group consisting of maintaining the amount of terpenes, and alleviating, preventing and inhibiting the decrease in the amount of terpenes.

[0059] The number of digits in an integer value is consistent with the number of significant digits. For example, 1 has 1 significant digit, and 10 has 2 significant digits. In addition, for decimal values, the number of digits after the decimal point is consistent with the number of significant digits. For example, 0.1 has 1 significant digit, and 0.10 has 2 significant digits.

[0060] A composition in one form of the present invention is a container-packed composition comprising citrus juice and phenethyl acetate. A container-packed processed food or beverage in one form of the present invention is a container-packed processed food or beverage comprising citrus juice and phenethyl acetate. A composition and a container-packed processed food or beverage in one form of the present invention can be a composition and a processed food or beverage that improve the flavor of citrus juice and / or suppress the reduction of terpenes by themselves.

[0061] The difference between the composition of one form of the present invention and the processed food and beverage in a container of one form of the present invention is that the composition of one form of the present invention is used for seasoning or cooking, while the processed food and beverage in a container of one form of the present invention can be eaten by itself, and the other technical features are common. Therefore, the composition of one form of the present invention is used as an example for description below, and the description of the processed food and beverage in a container of one form of the present invention can be referred to the description of the composition of one form of the present invention.

[0062] Generally, if seasonings and food and beverages containing citrus juice are stored at room temperature or subjected to heat sterilization, the flavor of citrus juice will deteriorate. However, a substance containing phenethyl acetate together with citrus juice can inhibit the deterioration of the flavor of citrus juice. Therefore, a composition of one form of the present invention can be used as a composition for improving the flavor of citrus juice by containing phenethyl acetate together with citrus juice. In addition, according to the investigation of the inventors, phenethyl acetate has the effect of inhibiting the reduction of terpenes contained in citrus juice, etc. Therefore, a composition of one form of the present invention can be used as a composition for inhibiting the reduction of terpenes by containing phenethyl acetate together with citrus juice. It should be noted that in this specification, the "effect of improving the flavor of citrus juice", "effect of inhibiting the reduction of terpenes" or both effects of a composition of one form of the present invention are sometimes collectively referred to as "effective effects".

[0063] Citrus juice is not particularly limited as long as it is obtained from the fruit of a plant classified as citrus. Examples of citrus include: citrus fruits such as yuzu, sudachi, citrus, yuko, lemon, lime, flat lemon, bitter orange, citron, and bergamot; oranges such as tangerine, Jaffa, Joppa, navel orange, Valencia, Fukuhara, blood orange, and bergamot; pomelo such as tangerine and grapefruit; cocktail fruit, Kawano summer orange, golden orange, Jabara orange, Shonan golden orange, platinum grapefruit, Japanese summer orange, Hassaku, Haruka, Hime Koharu, and Hinata summer; tangerine fruits such as rokudō, Iyokan, Kiyomi, Shiranui, and Okekan; and tangerine fruits such as Jamaican ugli, Summer orange, and tangerine. Fresh, sweet spring tangerine, Seminole, tangerine, Minnie tangerine and other tangerines; Ansei tangerine, Kawachi late tangerine, late white tangerine, pomelo (citron) and other tangerines; Wenzhou mandarin orange, Otsu No. 4, four-season orange, Ganping, Kishu mandarin orange, Sakurajima mandarin orange, Tachibana mandarin orange, Fujinaka mandarin orange, ponkan orange, tangerine and other citrus, etc., from the perspective of enriching the flavor of food, beverages and seasonings, preferably fragrant and sour citrus, more preferably Japanese citron, tachibana, stinky orange, yuko, lemon, lime, flat lemon, bitter orange, citron and bergamot, further preferably Japanese citron, tachibana, stinky orange, yuko, Citrus yuko and flat lemon. Citrus can be used alone or in combination of two or more of the above citrus. The method for obtaining citrus juice is not particularly limited, and examples thereof include a method of obtaining juice from citrus fruits by a conventionally known method such as a method of processing by squeezing or squeezing, and a method of using commercially available citrus juice.

[0064] As is generally known, phenethyl acetate is a compound consisting of a structure represented by the following formula (I).

[0065] [Chemical formula 1]

[0066]

[0067] The content of phenethyl acetate may be an amount that can exert an effective effect. As shown in Table 4A in the examples described later, according to the results of investigation by the present inventors, when citrus fruit juice-containing grapefruit vinegar is heated and stored, the flavor of the fruit juice is improved when 1 ppb or more of phenethyl acetate is contained. Therefore, the lower limit of the content of phenethyl acetate is 1 ppb relative to the total amount of the composition.

[0068] On the other hand, phenethyl acetate itself has the aroma of roses, and the threshold value of the aroma is considered to be about 3000 ppb. Therefore, when the content of phenethyl acetate is high, specifically, when phenethyl acetate is contained in an amount exceeding 3,000 ppb, the composition is given an undesirable flower-like strange aroma when eating, which is not preferable. Therefore, the upper limit of the content of phenethyl acetate is 2,000 ppb, which is less than 3,000 ppb, relative to the total amount of the composition.

[0069] As described above, the content of phenethyl acetate may be 1 ppb to 2,000 ppb, and in order to exert a more excellent effective effect, it is preferably 10 ppb to 2,000 ppb, and more preferably 50 ppb to 1,000 ppb. It should be noted that "1 ppb to 2,000 ppb of phenethyl acetate" means, for example, 100 ng to 200,000 ng (= 200 μg) of phenethyl acetate relative to 100 ml of the composition. The content of phenethyl acetate may be an amount contained in the composition or an amount added to the composition, either of which may be used.

[0070] In addition, yuzu vinegar containing 5 ppb or more of phenethyl acetate relative to citrus juice can suppress the deterioration of the flavor of the juice during storage after heating. Therefore, the content of phenethyl acetate is preferably 5 ppb to 10,000 ppb relative to citrus juice, and in order to exert a more excellent effective effect, it is more preferably 10 ppb to 10,000 ppb relative to citrus juice, and further preferably 10 ppb to 5,000 ppb relative to citrus juice.

[0071] The effect of phenethyl acetate on improving the flavor of citrus juice can be exerted regardless of the content of citrus juice. Therefore, the content of citrus juice is not particularly limited and can be appropriately set according to the desired flavor. For example, in the case where the composition of one form of the present invention is grapefruit vinegar, the content of citrus juice is 1% (w / v) to 50% (w / v), preferably 1% (w / v) to 30% (w / v). As another example, in the case where a container-packed processed food or beverage of one form of the present invention is a fruit juice beverage, the content of citrus juice is 1% (w / v) to 95% (w / v), preferably 1% (w / v) to 70% (w / v).

[0072] As phenethyl acetate, phenethyl acetate itself may be used, or a phenethyl acetate-containing material containing phenethyl acetate may be used. When phenethyl acetate itself is used, a product sold on the market as a fragrance may be used.

[0073] The phenethyl acetate-containing material is not particularly limited as long as it contains phenethyl acetate, and examples thereof include soy sauce produced by the method described in Japanese Patent No. 6343710. That is, soy sauce produced by a method including the following steps: solid-liquid separation of soy sauce mash obtained by lactic acid fermentation by a conventional soy sauce manufacturing method, and further subjecting the liquid portion to filtration treatment using a filter material such as diatomaceous earth, various permeable membranes such as UF membranes and MF membranes, to obtain soy sauce mash juice, and then yeast fermentation of the soy sauce mash juice using soy sauce yeast. Since this soy sauce contains phenethyl acetate, it can be used as a phenethyl acetate-containing soy sauce. As other specific examples of phenethyl acetate-containing materials, alcoholic beverages such as sake and Japanese sake, fermented seasonings, etc. can be cited.

[0074] The composition of one form of the present invention may contain other ingredients in addition to citrus juice and phenylethyl acetate. The other ingredients are not particularly limited, and may be ingredients used in food, beverages, and seasonings. Specifically, as liquid ingredients, water, soy sauce, alcohol, sweet ingredients (sweet cooking wine, syrup, starch syrup, etc.), sour ingredients (vinegar, apples, grapefruits, lemons, etc.), oil ingredients (sesame oil, olive oil, salad oil, soybean oil, chili oil, butter, tallow, lard, etc.), alcoholic ingredients (wine, sake, etc.), fruit juice (apple juice, etc.), etc. can be listed; as solid ingredients, Examples include salt, sugars (sugar, glucose, fructose, starch syrup, isomerized syrup, etc.), cereal ingredients (breadcrumbs, flour, oatmeal, etc.), spicy seasonings (ginger, chili, pepper, basil, oregano, ginger powder, mixed spices, etc.), thickeners (carrageenan and other thickening polysaccharides, starch, modified starch, gums, etc.), edible meat processed ingredients (chicken meal, meat meal, fish meal, etc.), chemical seasonings (glutamic acid, monosodium glutamate, glycine, sodium inosinate, sodium guanylate, etc.), flavors, miso, curry powder, etc.

[0075] The composition according to one aspect of the present invention may contain an extract, a soup stock, and a food material.

[0076] Examples of the extract include fish and shellfish extracts obtained from bonito, dried bonito, scallops, etc.; seaweed extracts obtained from kelp, etc.; meat extracts obtained from meat such as chicken, pork, and beef; vegetable extracts obtained from vegetables such as garlic, ginger, and shiitake mushrooms; yeast extracts; and hydrolyzed protein.

[0077] Examples of the soup stock include soup stock obtained by extracting the following substances with hot water, ethanol or other solvents: crushed materials and shavings of dried fish such as bonito, dried skipjack tuna, dried mackerel, dried tuna, and dried sardines; crushed materials of small sun-dried dried fish such as sardines, mackerel, horse mackerel, and shrimps; seaweeds such as kelp and wakame; mushrooms such as shiitake mushrooms, and the like.

[0078] Examples of the food materials include vegetables such as radish, onion, shallot, carrot, burdock, lotus root, ginger, garlic, cabbage, bell pepper, tomato, corn, bamboo shoots, etc.; spicy vegetables such as basil, coriander, celery, leek, and celery; mushrooms such as shiitake mushrooms, button mushrooms, enoki mushrooms, and enoki mushrooms; fruits such as apples, pears, kiwis, pineapples, and plums; seeds and fruits such as sesame, nuts, and chestnuts; meats such as cattle, pigs, chickens, horses, and sheep; fish and shellfish such as tuna, squid, scallops, crabs, and salmon; seaweed such as hijiki, kelp, and wakame; processed foods such as eggs, tofu, fried tofu, konjac, and soy protein, etc. These food materials can be ground, made into a paste, crushed, cut into thin strips, or cut into dice or strips for use.

[0079] Other ingredients can be used as the above substances alone or in combination of two or more. As long as the problem of the present invention can be solved, the content of other ingredients can be appropriately set. As a specific example of other ingredients, for example, when the composition of one form of the present invention is grapefruit vinegar, it is granulated sugar, water, soy sauce, vinegar and glutamic acid. In addition, for example, when the container-packed processed food and beverage of one form of the present invention is a fruit juice beverage, it is granulated sugar and water.

[0080] The form of the composition of one aspect of the present invention is not particularly limited. For example, when the composition of one aspect of the present invention is used as a seasoning, it is preferably a liquid composition such as a liquid, a suspension, or a paste.

[0081] The composition of one form of the present invention is a container-filled composition filled in a container and sealed by encapsulation. The container is not particularly limited as long as it is a raw material and shape that can be sealed. For example, packaging containers such as bags, pouches, bottles, cans, and bottles made of metals such as aluminum, plastics such as PET and PTP, single-layer or laminated (laminated) films, glass, etc. as raw materials can be listed. Specifically, the following containers can be listed: glass bottles; containers made of films having a heat-weldable resin layer formed of olefin resins such as polypropylene and polyethylene on the inside, and a layer formed of a resin with high gas barrier properties such as polyester and polyamide and / or aluminum foil on the outside, and laminated (laminated) processing.

[0082] The effect of improving the flavor of citrus juice and the effect of inhibiting the decrease of terpenes possessed by the composition of one embodiment of the present invention may be as follows: under the same conditions, for example, under the conditions of reaching 80°C in a hot water bath, then rapidly cooling in ice and maintaining at 5°C, 25°C or 40°C, under the conditions immediately after preparation, the effect of improving the flavor of citrus juice and the effect of inhibiting the decrease of terpenes are respectively felt compared with a composition containing an equal amount of citrus juice but not containing phenethyl acetate (control).

[0083] The effective effect can be confirmed by the method described in the examples described later. For example, the effect of improving the flavor of citrus juice is as follows: when the composition of one form of the present invention is grapefruit vinegar, the evaluation items "flavor of juice", "fresh citrus aroma" and "miscellaneous tastes" are subjected to sensory evaluation, and compared with the control, at least one evaluation result selected from the group consisting of strongly feeling the "flavor of juice", strongly feeling the "fresh citrus aroma" and weakly feeling the "miscellaneous tastes" can be obtained, preferably two evaluation results, and more preferably all three evaluation results. In addition, as another example, it is the following effect: when the container-packed processed food and beverage of one form of the present invention is a juice-containing beverage, the evaluation items "flavor of juice" and "sweet aroma of citrus" are subjected to sensory evaluation, and compared with the control, at least one evaluation result selected from the group consisting of strongly feeling the "flavor of juice" and strongly feeling the "sweet aroma of citrus" can be obtained, preferably all two evaluation results.

[0084] The amount of the composition of one aspect of the present invention can be appropriately set according to the type of food and beverage to be provided by the composition of one aspect of the present invention, and is not particularly limited. For example, when the composition of one aspect of the present invention is yuzu vinegar, it can be used in an amount equivalent to yuzu vinegar known to date.

[0085] The method for producing the composition of one embodiment of the present invention is not particularly limited, and examples thereof include a method of producing a seasoning by mixing the components as generally known, and specifically, a method including the following steps: citrus juice and phenethyl acetate, and other components as required, are mixed by a mixing means such as stirring at room temperature or under heating. Other components may be pre-treated by treatments such as shredding, pulverization, swelling, heating, etc.

[0086] In consideration of storage properties, the composition of one form of the present invention is preferably a composition that has been subjected to a preservative treatment such as a sterilization treatment. The composition of one form of the present invention is preferably a composition that has been sterilized under conditions generally used when sterilizing seasonings, for example, a composition that has been heat sterilized at 100°C or below for several seconds to several minutes. The composition of one form of the present invention can be sterilized by retorting. Retorting sterilization is not particularly limited as long as it is carried out at a temperature, pressure, and time that can sterilize to a state that can be stored for a long time. For example, it is carried out at 100°C to 130°C, preferably at about 120°C, for 1 minute to 30 minutes, preferably for about 10 minutes, under normal pressure or under pressure. It should be noted that the sterilization treatment of the composition of one form of the present invention can be carried out by any of the following methods: mixing citrus juice, phenethyl acetate, and other components and then sterilizing them; mixing citrus juice and other components and then sterilizing them, and then mixing them with phenethyl acetate that has been sterilized in advance; mixing citrus juice, phenethyl acetate, and other components that have been sterilized in advance, etc.

[0087] The composition of one form of the present invention can be mixed with water, sugars, vegetables, spicy vegetables, mushrooms, fruits, seeds and fruits, meat, fish and shellfish, seaweed, eggs, processed meat products, processed food and beverages, etc., and used at room temperature or by heating or cooking in order to obtain the desired processed food and beverage. Another form of the present invention is a processed food and beverage comprising the composition of one form of the present invention and food as raw materials.

[0088] The food used with the composition of one embodiment of the present invention may be pre-processed by cutting into bite-sized pieces and heating such as roasting or frying. Since the composition of one embodiment of the present invention can suppress the deterioration of the flavor of citrus juice caused by heating, the processed food or beverage of one embodiment of the present invention may be a heated cooked food.

[0089] The method of heating and cooking using the composition of one embodiment of the present invention is not particularly limited, and can be appropriately set according to the type and amount of the ingredients used, the type of food to be heated and cooked, etc. Examples of heating and cooking include conventional heating and cooking methods such as stir-frying, deep-frying, grilling, steaming, heating using a microwave oven, heating using hot air, and heating in hot water, and these heating and cooking methods can be appropriately combined and implemented.

[0090] The processed food and beverage of one embodiment of the present invention is prepared by using the composition of one embodiment of the present invention, so the flavor of citrus juice is excellent. The method for producing the processed food and beverage of one embodiment of the present invention includes the step of obtaining the processed food and beverage by mixing the composition of one embodiment of the present invention with food materials.

[0091] Another aspect of the present invention focuses on the effect of phenethyl acetate on improving the flavor of citrus juice, and comprises: a composition for improving the flavor of citrus juice containing phenethyl acetate as an active ingredient; and a method for improving the flavor of citrus juice, the method comprising the step of improving the flavor of citrus juice by mixing citrus juice or a composition containing citrus juice with phenethyl acetate in a manner such that the content of phenethyl acetate is 1 ppb to 2,000 ppb.

[0092] Another aspect of the present invention focuses on the effect of phenethyl acetate on suppressing the reduction of terpenes, and provides: a composition for suppressing the reduction of terpenes, comprising phenethyl acetate as an active ingredient; and a method for suppressing the reduction of terpenes, comprising the step of suppressing the reduction of terpenes by mixing terpenes or a composition comprising terpenes with phenethyl acetate so that the content of phenethyl acetate is 1 ppb to 2,000 ppb.

[0093] As specific examples of container-packed processed foods and beverages according to one aspect of the present invention, examples include, but are not limited to, container-packed processed foods and beverages obtained by packing a heated and cooked food obtained by using the composition according to one aspect of the present invention into a container, and juice-containing beverages such as fruit juice, cocktails, and wine.

[0094] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the problems of the present invention can be solved.

[0095] Example

[0096] Example 1 Evaluation of the effect of fruit juice on the aroma of yuzu vinegar (1)

[0097] [1-1. Experimental preparation of grapefruit vinegar]

[0098] 1 g of 98% pure phenethyl acetate (Sigma-Aldrich Co. LLC.) was added to a 100 ml volumetric flask and the volume was fixed to the mark with 95% ethanol to prepare a phenethyl acetate stock solution (1 g / 100 ml). Next, the phenethyl acetate solution added to each test grapefruit vinegar was unified to 100 μl, and the phenethyl acetate stock solution was diluted with water so that the content of phenethyl acetate relative to the test grapefruit vinegar reached a predetermined concentration to prepare each phenethyl acetate solution.

[0099] Soy sauce, yuzu juice, vinegar, sugar, glutamic acid, water, and each phenethyl acetate solution were poured into a stainless steel tube according to the mixing amounts shown in Table 1 below, and mixed and dissolved by stirring at about 40°C to prepare 100 ml of each test yuzu vinegar. It should be noted that the soy sauce used was "Manji Tokusen Maru Soy Sauce" (Kikkoman Co., Ltd., Japan), in which phenethyl acetate was not detected. The yuzu juice used was a non-heated canned product of pure fruit juice. In addition, the concentration of phenethyl acetate means that when phenethyl acetate is 10 ppb, phenethyl acetate is 1,000 ng relative to 100 ml of the test yuzu vinegar.

[0100] The prepared test yuzu vinegars were used as test yuzu vinegars before heating and were respectively recorded as test yuzu vinegars 1-1 to 8-1. The test yuzu vinegars 1-1 to 8-1 were heated to 80° C. in a hot water bath and then rapidly cooled in ice and maintained at about 25° C., and were used as test yuzu vinegars after heating and were respectively recorded as test yuzu vinegars 1-2 to 8-2.

[0101] [Table 1]

[0102]

[0103] [1-2. Sensory evaluation method]

[0104] For the test yuzu vinegars 1-1 to 8-1 and the test yuzu vinegars 1-2 to 8-2, a panel of judges (A to C 3) who were good at sensing the flavor and aroma of fruit juices were asked to eat the test yuzu vinegars with a spoon at room temperature of about 25°C and smell the aroma.

[0105] The evaluation items used were "juice flavor", "sourness" and "miscellaneous taste" when eating, and "fresh citrus aroma" when smelling.

[0106] "Flavor of juice" refers to the flavor of juice felt when the test yuzu vinegar is consumed and held in the mouth. "Sourness" refers to the sour taste felt by the tongue when the test yuzu vinegar is consumed and held in the mouth. "Other tastes" refers to any of the astringent and bitter (peel) tastes felt by the tongue when the test yuzu vinegar is consumed and held in the mouth. "Fresh citrus aroma" refers to the green and sour aroma produced when citrus juice is squeezed, which is felt by the nose at a relatively early stage without holding the test yuzu vinegar in the mouth.

[0107] In the sensory evaluation, the heated test yuzu vinegar 1-2 without the addition of phenylethyl acetate was used as the evaluation standard ("0"), and the strength of the evaluation items of each test yuzu vinegar was evaluated according to the following 9 levels. It should be noted that when implementing the sensory test, the evaluation group (training time: 10~20 years) was trained in discussing and evaluating the flavor and aroma of the fruit juice. Specifically, the characteristics of the flavor and aroma of the fruit juice were discussed and negotiated within the evaluation group, so that each judge reached a consensus. In addition, in order to ensure the authenticity of the sensory test, the evaluation group was trained in evaluation using several test yuzu vinegars, and the reproducibility of the evaluation of each judge was confirmed. After this, the flavor and aroma of the fruit juice were evaluated by the evaluation group for each test yuzu vinegar.

[0108] -4: Very weakly felt compared to the evaluation standard

[0109] -3: Felt quite weakly compared to the evaluation standard

[0110] -2: Slightly felt compared to the evaluation criteria

[0111] -1: Slightly weaker than the evaluation criteria

[0112] 0: Feel the same as the evaluation criteria

[0113] 1: Slightly more strongly felt than the evaluation criteria

[0114] 2: Compared with the evaluation criteria, I feel strongly

[0115] 3: Compared with the evaluation criteria, it is felt quite strongly

[0116] 4: Compared with the evaluation criteria, it is felt very strongly

[0117] [1-3. Sensory evaluation results]

[0118] The results of sensory evaluation of the evaluation items "juice flavor", "miscellaneous taste" and "fresh citrus aroma" for each test yuzu vinegar are shown in Tables 2A to 2C. It should be noted that no significant difference was observed among the test yuzu vinegars regarding the evaluation item "sourness".

[0119] [Table 2A]

[0120]

[0121] [Table 2B]

[0122]

[0123] [Table 2C]

[0124]

[0125] As shown in Tables 2A to 2C, the heated test grapefruit vinegars 2-2 to 7-2 to which phenethyl acetate was added had a stronger sense of the flavor of the juice and the aroma of fresh citrus, and less unpleasant tastes than the heated test grapefruit vinegar 1-2 to which phenethyl acetate was not added, which served as the evaluation standard. In addition, by comparing the test grapefruit vinegar 1-1 to which phenethyl acetate was not added and the test grapefruit vinegar 1-2, it was found that the pleasant aroma was lost by heating. Based on the above results, it was found that by adding phenethyl acetate to grapefruit vinegar, the deterioration of the aroma of the juice caused by heating can be suppressed.

[0126] In addition, according to the test results of the test grapefruit vinegars 1-1 to 7-1 before heating, it was found that by adding a larger amount of phenethyl acetate, the flavor was improved compared with the test grapefruit vinegar without phenethyl acetate. However, the test grapefruit vinegars 8-1 and 8-2, in which phenethyl acetate was added at a concentration of 5,000 ppb, did not give off a flower-like aroma as a whole, and therefore could not be subjected to sensory evaluation. It should be noted that when the test grapefruit vinegar 8-2 was poured on the boiled tofu and eaten, the flower-like aroma was still obvious, which felt unharmonious and was not suitable as grapefruit vinegar.

[0127] From the above results, it was found that phenethyl acetate has an effect of enhancing the flavor of fruit juice and an effect of suppressing the deterioration of the flavor of fruit juice caused by heating.

[0128] Example 2 Evaluation of the effect of fruit juice on the aroma of yuzu vinegar (2)

[0129] [2-1. Experimental preparation of grapefruit vinegar]

[0130] The heated test yuzu vinegars 9-1 to 13-1 and 9-2 to 13-2 were obtained in the same manner as in Example 1 except that the blending amounts shown in Table 3 below were used. Each test yuzu vinegar was filled into a transparent bottle with a capacity of 100 ml, and the test yuzu vinegars 9-1 to 13-1 and the test yuzu vinegars 9-2 to 13-2 were stored at 5° C. for 15 days. It should be noted that the pH value of each test yuzu vinegar was measured, and the pH of all the test yuzu vinegars was in the range of 3.87 to 3.90.

[0131] [Table 3]

[0132]

[0133] [2-2. Sensory evaluation method]

[0134] Similar to Example 1, the test yuzu vinegars 9-1 to 13-1 and the test yuzu vinegars 9-2 to 13-2 were tested by sensory evaluation for "juice flavor", "sourness", "miscellaneous taste" and "fresh citrus aroma". The evaluation criteria were the test yuzu vinegar 9-1 which was stored at 5°C and did not contain phenethyl acetate.

[0135] [2-3. Sensory evaluation results]

[0136] The results of sensory evaluation of the evaluation items "juice flavor", "miscellaneous taste" and "fresh citrus aroma" for each test yuzu vinegar are shown in Tables 4A to 4C. It should be noted that no significant difference was observed among the test yuzu vinegars regarding the evaluation item "sourness".

[0137] [Table 4A]

[0138]

[0139] [Table 4B]

[0140]

[0141] [Table 4C]

[0142]

[0143] As shown in Tables 4A to 4C, the pleasant aroma ("juice flavor", "fresh citrus aroma") of the test yuzu vinegar 9-2 stored at 40°C without the addition of phenethyl acetate was weak, and the unpleasant flavor ("off-flavor") was strongly felt. However, as shown in the results of the test yuzu vinegars 10-2 to 13-2, there was a tendency that the pleasant aroma was strongly felt and the unpleasant flavor decreased depending on the amount of phenethyl acetate added. In addition, the same tendency was obtained from the test results using the test yuzu vinegar stored at 5°C.

[0144] From the above results, it was found that yuzu vinegar to which phenethyl acetate was added could be stored as yuzu vinegar having a pleasant fruit juice flavor regardless of the temperature conditions.

[0145] Example 3 Evaluation of the influence of flavor of juice in juice beverages (1)

[0146] [3-1. Preparation of test beverages]

[0147] 100 ml of test beverages 1-1 to 7-1 before heating and 1-2 to 7-2 after heating were obtained in the same manner as in Example 1 except that the blending amounts shown in Table 5 were adopted. Here, too, regarding the concentration of phenethyl acetate, 10 ppb of phenethyl acetate means that 1,000 ng of phenethyl acetate is contained in 100 ml of the test beverage.

[0148] [Table 5]

[0149]

[0150] [3-2. Sensory evaluation method]

[0151] As in Example 1, each test beverage was tested for the evaluation items "juice flavor", "miscellaneous taste" and "sweet citrus aroma" by sensory evaluation. However, regarding the evaluation criteria, the test beverages 1-1 to 7-1 before heating were used, respectively, with respect to the test beverages 1-2 to 7-2 after heating. In addition, the "sweet citrus aroma" refers to the sweet aroma unique to citrus that can be felt only with the nose at a later stage without holding the test beverage in the mouth.

[0152] [3-3. Sensory evaluation results]

[0153] The results of sensory evaluation of the evaluation items "juice flavor" and "sweet citrus aroma" for test beverages 1-2 to 7-2 are shown in Tables 6A and 6B. Regarding the evaluation item "uncommon taste", no difference was observed before and after heating at all juice concentrations.

[0154] [Table 6A]

[0155]

[0156] [Table 6B]

[0157]

[0158] As shown in Tables 6A and 6B, it was found that the addition of phenethyl acetate tended to enhance the flavor of the juice and the sweet aroma of citrus fruit juice compared to before heating, regardless of the concentration of the juice. Based on the above results, it can be inferred that the following possibilities exist: in the presence of phenethyl acetate, phenethyl acetate is decomposed before the flavor components in the juice; there are substances in the test beverage that are decomposed and / or inactivated at temperatures below 80°C and that reduce and / or mask the flavor components, and phenethyl acetate can protect the flavor components from the influence of such substances.

[0159] From the above results, it was found that the fruit juice-containing beverage to which phenethyl acetate was added had a pleasant fruit juice flavor even when heated, regardless of the fruit juice concentration.

[0160] Example 4 Evaluation of the influence of flavor of juice in juice beverages (2)

[0161] [4-1. Preparation of test beverages]

[0162] Test beverages 8-1 to 17-1 before heating and test beverages 8-2 to 17-2 after heating were obtained in the same manner as in Example 1 except that the blending amounts shown in Table 7 were used. As with the yuzu juice, each juice was a non-heated canned product of pure juice using various fruits.

[0163] [Table 7]

[0164]

[0165] [4-2. Sensory evaluation method]

[0166] Similar to Example 3, each test beverage was tested for "juice flavor", "miscellaneous taste" and "sweet citrus aroma" through sensory evaluation. Since the evaluation was conducted between test beverages of the same type of juice, test beverage 8-1 was used for the evaluation criteria for test beverages 8-2 and 9-1 to 9-2. Similarly, test beverage 10-1 was used for test beverages 10-2 and 11-1 to 11-2; test beverage 12-1 was used for test beverages 12-2 and 13-1 to 13-2; test beverage 14-1 was used for test beverages 14-2 and 15-1 to 15-2; and test beverage 16-1 was used for test beverages 16-2 and 17-1 to 17-2.

[0167] [4-3. Sensory evaluation results]

[0168] The results of sensory evaluation of the evaluation items "juice flavor" and "sweet citrus aroma" for each test beverage are shown in Tables 8A and 8B. Regarding the evaluation item "off-flavor", no difference was observed before and after heating at all juice concentrations.

[0169] [Table 8A]

[0170]

[0171] [Table 8B]

[0172]

[0173] As shown in Tables 8A and 8B, it was found that the addition of phenethyl acetate tended to enhance the flavor and sweet citrus aroma of the juice compared to before heating, or to suppress deterioration due to heating, regardless of the type of juice. It was also found that the addition of phenethyl acetate enhanced the flavor and sweet citrus aroma of the juice even without heating.

[0174] Based on the above results, it was found that the fruit juice-containing beverage to which phenethyl acetate was added had a pleasant fruit juice flavor regardless of whether it was heated or not and regardless of the type of fruit juice.

[0175] Example 5 Confirmation of the presence of phenylethyl acetate in juice

[0176] [5-1. Aroma component analysis method]

[0177] The components in the gas phase were adsorbed onto the fiber using the headspace solid phase microextraction (HS-SPME) method. As the SPME fiber, a divinylbenzene / Carboxen / polydimethylsiloxane (DVB / CAR / PDMS) fiber (75 mm, DVB / CAR / PDMS, fused silica, 24Ga; Merck) was used, and the equilibrium conditions were 40°C for 5 minutes, and the adsorption conditions were 40°C for 20 minutes.

[0178] The collected aroma components were introduced into a GC-MS "GCMS QP-2010 Ultra" (Shimadzu Corporation) using an automatic sampler "AOC5000" (Shimadzu Corporation) for analysis. The analysis was performed with n = 4. The GC / MS conditions are as follows.

[0179] Measurement mode: Scan

[0180] Chromatographic column: DB WAX60×0.25mm, id0.25μm (Agilent Technologies, Inc.)

[0181] Carrier gas: Helium

[0182] Linear flow rate: 40cm / min

[0183] Oven temperature: 40°C (hold for 3 minutes) → 5°C / minute → 110°C → 10°C / minute → 240°C (hold for 5 minutes)

[0184] Ion source temperature: 240°C

[0185] Delivery pipe temperature: 240℃

[0186] Ionization mode: EI

[0187] Mass range: 30m / z~250m / z

[0188] Measurement time: 24 minutes to 35 minutes

[0189] [5-2. Confirmation of the detection limit of phenethyl acetate concentration]

[0190] Japanese citron juice, citrus fruit juice, sudachi juice, yuko juice, and flat lemon juice were centrifuged to remove the surface pile. The obtained juice sample solutions were mixed in the same volume to prepare a juice sample mixture. To 1.9 mL of the juice sample mixture, 100 μL of each phenethyl acetate solution was added in such a way that the phenethyl acetate concentration was 1 ppb, 0.5 ppb, and 0.1 ppb to prepare a test solution.

[0191] The minimum concentration at which the S / N ratio of the peak of phenethyl acetate (104 m / z) is >3.0 is set as the detection limit. The noise is measured 1 minute before and after the peak. Test solutions with various phenethyl acetate concentrations were measured, and the results showed that the S / N ratio of the peak with a phenethyl acetate concentration of 0.1 ppb was 2.3, the S / N ratio of the peak with a phenethyl acetate concentration of 0.5 ppb was 5.3, and the S / N ratio of the peak with a phenethyl acetate concentration of 1 ppb was 7.8. Based on the above results, 0.5 ppb was set as the detection limit.

[0192] [5-3. Detection and evaluation of phenethyl acetate in fruit juice]

[0193] When phenethyl acetate was analyzed using each juice sample solution, no sample with a phenethyl acetate peak having an S / N ratio greater than 3.0 was obtained. Based on the results, it was found that the phenethyl acetate concentration in any of the citron juice, citrus juice, sudachi juice, yuko juice, and citrus lemon juice was below the detection limit (0.5 ppb) (ND).

[0194] Example 6 Determination of terpenes in grapefruit vinegar with phenethyl acetate added

[0195] [6-1. Preparation of test samples]

[0196] The heated test yuzu vinegars 9-1 to 13-1 and 9-2 to 13-2 prepared in the same manner as in Example 2 were filled into transparent bottles with a capacity of 100 ml, and the test yuzu vinegars 9-1 to 13-1 were stored at -20°C (frozen), and the test yuzu vinegars 9-2 to 13-2 were stored at 40°C for 15 days. The test yuzu vinegars after storage were diluted 100 times with water as test samples.

[0197] [6-2. Measurement method]

[0198] For the test samples, phenylethyl acetate (104m / z), β-pinene (93m / z), limonene (121m / z), sabinene (93m / z), γ-terpinene (136m / z), cymene (119m / z), and linalool (93m / z) were measured by HS-SPME and GC / MS (measurement time: 2 minutes to 35 minutes) as in Example 5. It should be noted that the test yuzu vinegars 9-1 to 13-1 that were frozen were thawed in running water on the day of analysis.

[0199] [6-3. Evaluation results]

[0200] Based on the measurement results, the peak area value of the test sample stored at 40°C is shown in a graph based on the peak area value of the test sample of phenethyl acetate stored at -20°C at each added concentration of phenethyl acetate. Figure 1A And Table 9. In addition, the absolute value of the peak area value of phenethyl acetate at each addition concentration of phenethyl acetate is shown in the figure Figure 1B The underlined values ​​in the table indicate values ​​that are different from those of the sample stored at -20°C at a significant level of 95% in a t-test.

[0201] [Table 9]

[0202]

[0203] *Underlined part: p<0.05 t-test vs, -20℃

[0204] Similarly, at each concentration of phenethyl acetate added, the peak area values ​​of the test samples of each terpene stored at -20°C are shown relative to the peak area values ​​of the test samples of the terpene stored at 40°C. Figure 2A and Table 10. In addition, a graph showing the absolute value of the peak area value of each terpene at each added concentration of phenethyl acetate is shown in Figure 2B .

[0205] [Table 10]

[0206]

[0207] *Underlined part: p<0.05 t-test vs, -20℃

[0208] like Figure 1AAs shown in Table 9, when the concentration of phenethyl acetate added was 1 ppb or more, it was found that the amount of phenethyl acetate added in the product stored at 40°C tended to be smaller than that in the product stored at -20°C.

[0209] like Figure 2A As shown in Table 10, it was found that when phenethyl acetate was not added, terpenes tended to decrease under storage conditions of 40°C. On the other hand, when phenethyl acetate was added, it was found that the decrease of terpenes under storage conditions of 40°C was suppressed depending on the concentration of phenethyl acetate. Therefore, it was found that phenethyl acetate has an effect of suppressing the decrease of terpenes and an effect of preserving aroma.

[0210] On the other hand, Figure 2B As shown, it was found that even under the storage condition of -20°C, there was a tendency that the decrease of terpenes could be suppressed depending on the concentration of phenethyl acetate. It was also found that when 100 ppb of phenethyl acetate was added, there was a tendency that the amount of terpenes increased under the storage condition of 40°C compared with the storage condition of -20°C.

[0211] Based on the above results, the following possibilities can be inferred: terpenes will decompose at -20°C; when phenethyl acetate coexists, phenethyl acetate will be decomposed before terpenes; there may be enzymes or other substances that reduce terpenes at around 40°C; there may be factors that chemically or physically reduce terpenes, etc.

[0212] Industrial Applicability

[0213] The composition, processed food and beverage, and packaged processed food and beverage of one embodiment of the present invention can be industrially produced as a product that improves the flavor of the citrus juice contained therein and / or as a product that suppresses the reduction of terpenes, and can be provided in restaurants, and are therefore useful as seasonings and food and beverages used in various situations. The method of one embodiment of the present invention, and the composition for improving the flavor of citrus juice and the composition for inhibiting the decomposition of terpenes can be used to obtain the composition of one embodiment of the present invention, etc.

Claims

1. A container-packed composition comprising citrus juice and a substance for improving the aroma of citrus juice after heating, wherein the substance for improving the aroma of citrus juice after heating is 10 ppb to 500 ppb of phenethyl acetate, wherein the structure of the phenethyl acetate is shown in the following formula (I): ， The citrus fruits are aromatic and sour citrus fruits, and the aromatic and sour citrus fruits are at least one selected from the group consisting of citron, sudachi, citrus, and yuko. 2 . The container-packed composition according to claim 1 , which is a container-packed seasoning composition.

3. The container-packed composition according to claim 1, wherein the phenethyl acetate improves the aroma of citrus juice after heating by inhibiting the reduction of terpenes in citrus juice.

4. The container-packed composition according to claim 2, wherein the phenethyl acetate improves the aroma of citrus juice after heating by inhibiting the reduction of terpenes in citrus juice. 5 . The container-packed composition according to claim 1 , further comprising at least one selected from the group consisting of sugar, water, soy sauce, vinegar, and glutamic acid.

6. A processed food or beverage comprising the container-packed composition according to any one of claims 1 to 5 and other food materials as raw materials.

7. A method for producing a processed food or drink, comprising the step of obtaining the processed food or drink by mixing the container-packed composition according to any one of claims 1 to 5 with other ingredients.

8. A processed food and beverage in a container, comprising citrus juice and a substance for improving the aroma of the citrus juice after heating, wherein the substance for improving the aroma of the citrus juice after heating is 10 ppb to 500 ppb of phenethyl acetate, wherein the structure of the phenethyl acetate is shown in the following formula (I): ， The citrus fruits are tart citrus fruits, and the citrus fruits are at least one selected from the group consisting of yuzu, sudachi, citrus, and yuko.

9. A method for improving the flavor of citrus juice after heating, the method comprising the step of improving the flavor of citrus juice by mixing citrus juice with phenethyl acetate, a substance for improving the flavor of citrus juice after heating, in a manner that the content of phenethyl acetate is 10 ppb to 500 ppb, wherein the structure of the phenethyl acetate is shown in the following formula (I): ， The citrus fruits are tart citrus fruits, and the citrus fruits are at least one selected from the group consisting of yuzu, sudachi, citrus, and yuko.

10. The method according to claim 9, wherein: The citrus juice further includes at least one selected from the group consisting of sugar, water, soy sauce, vinegar, and glutamic acid.

11. A method for inhibiting the reduction of terpenes in citrus juice, the method comprising the step of inhibiting the reduction of terpenes by mixing citrus juice containing terpenes with phenethyl acetate in a manner such that the content of phenethyl acetate is 10 ppb to 500 ppb, wherein the terpenes are selected from at least one of β-pinene, D-limonene, sabinene, γ-terpinene, cymene and linalool, wherein the structure of the phenethyl acetate is represented by the following formula (I): ， The citrus fruits are tart citrus fruits, and the citrus fruits are at least one selected from the group consisting of yuzu, sudachi, citrus, and yuko.

12. The method according to claim 11, wherein: The citrus juice further includes at least one selected from the group consisting of sugar, water, soy sauce, vinegar, and glutamic acid.

13. A composition for improving the flavor of heated citrus juice or a composition for inhibiting the reduction of terpenes in citrus juice, comprising citrus juice and 10 ppb to 500 ppb of phenethyl acetate, a substance for improving the flavor of heated citrus juice, wherein the terpenes are selected from at least one of β-pinene, D-limonene, sabinene, γ-terpinene, cymene and linalool, wherein the structure of the phenethyl acetate is shown in the following formula (I): ， The citrus fruits are tart citrus fruits, and the citrus fruits are at least one selected from the group consisting of yuzu, sudachi, citrus, and yuko.

14. The composition according to claim 13, wherein The composition further includes at least one selected from the group consisting of sugar, water, soy sauce, vinegar, and glutamic acid.

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