Citrus-derived compositions and beverages containing same

Abstract

The present invention provides a citrus-derived food or beverage composition, the composition having an amount of pectin less than 1 g / 100 g and an amount of limonene less than 4 mg / 100 g.

Description

[Technical field]

[0001] This application claims priority from European Patent No. 21382931.0, filed October 15, 2021, the contents and elements of which are incorporated herein by reference for all purposes.

[0002] The present invention relates to citrus-derived compositions and beverages containing the same. The present invention also relates to methods of producing such compositions, beverages and the like. [Background technology]

[0003] Citrus fruits are popular ingredients and flavorings in beverages, including, for example, fruit juices and fruit juice-based beverages, carbonated beverages, flavored waters, etc. In recent years, consumers have become increasingly health conscious and are seeking low-calorie, natural beverages that use ingredients derived from fresh fruits, such as citrus fruits, rather than artificial ingredients.

[0004] For example, citrus peels, especially the outer peel called flavedo, contain many functional ingredients, and the use of the peels in foods and beverages in addition to or instead of the edible part of the fruit has been considered. JP 2016-093111 A (Patent Document 1) discloses a method for producing processed citrus peels in a semi-liquid form, which is added to foods or beverages. JP 2018-102214 A (Patent Document 2) discloses a method for producing a fruit peel extract from citrus peels, which is added to foods or beverages. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2016-093111 A [Patent Document 2] JP 2018-102214 A Summary of the Invention

[0006] In the above circumstances, it is desirable to provide novel food or beverage compositions derived from citrus fruits that can be used as food or beverage ingredients, and novel foods or beverages containing said compositions.

[0007] The present inventors have discovered that novel compositions for food or beverage use can be produced by using citrus albedo. The novel compositions can be utilized in improved beverages.

[0008] In one aspect, the invention provides a citrus-derived food or beverage composition, the composition having less than 1 g / 100 g of pectin and less than 4 mg / 100 g of limonene. In another aspect, the invention provides a food or beverage comprising the citrus-derived food or beverage composition, the beverage having less than 0.5 g / 100 g of pectin and less than 2 mg / 100 g of limonene. In another aspect, the invention provides a method of producing a citrus-derived food or beverage composition, the method comprising: separating an albedo from a citrus fruit; extracting the albedo with a solvent to obtain an albedo extract; and adding pectinase to the albedo extract. In another aspect, the invention provides a method of producing a beverage comprising the citrus-derived food or beverage composition.

[0009] The present invention encompasses the following aspects: [1] A food or beverage composition derived from citrus fruits, the composition having a pectin content of less than 1 g / 100 g and a limonene content of less than 4 mg / 100 g. [2] The composition described in [1], which contains one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin, and has a total content of the one or more furanolactones of 95,000 ppb or more. [3] The composition described in [2], wherein the ratio of the content of Nomilin to the total content of one or more types of furanolactone is 17% by weight or less. [4] The composition described in any one of [1] to [3], comprising one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, and having a total content of the one or more flavonoids of 63,000 ppb or more. [5] The composition according to any one of [1] to [4], containing galacturonic acid in an amount of 0.02 g / 100 g or more. [6] The composition described in any one of [1] to [5], comprising or consisting essentially of an extract of citrus albedo, or an extract of citrus albedo treated with pectinase. [6-1] Use of a composition according to any one of [1] to [6] in the production of a food or beverage. [6-2] A beverage comprising the composition according to any one of [1] to [6]. [7] A beverage comprising a food or beverage composition derived from citrus fruits, the beverage having an amount of pectin less than 0.5 g / 100 g and an amount of limonene less than 2 mg / 100 g. [8] The beverage described in [7], which contains one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin, and has a total content of the one or more furanolactones of 10 ppb or more. [8-1] A beverage described in [6-2] or [7], which contains one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin, and has a total content of one or more furanolactones of 10 ppb or more. [9] The beverage described in [8], in which the ratio of the nomilin content to the total content of one or more types of furanolactone is 17% by weight or less. [9-1] A beverage described in any one of [6-2] to [8], in which the ratio of the nomilin content to the total content of one or more types of furanolactone is 17% by weight or less.

[10] A beverage described in any one of [7] to [9], comprising one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, and having a total content of the one or more flavonoids of 10 ppb or more. [10-1] A beverage described in any one of [6-2] to [9], containing one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, and having a total content of the one or more flavonoids of 10 ppb or more.

[11] A beverage according to any one of [7] to

[10] , containing galacturonic acid in an amount of 0.004 mg / 100 g or more. [11-1] A beverage according to any one of [6-2] to

[10] , containing galacturonic acid in an amount of 0.004 mg / 100 g or more.

[12] The beverage described in any one of [7] to

[11] , wherein the composition comprises or essentially consists of an extract of citrus albedo, or an extract of pectinase-treated citrus albedo. [12-1] A beverage described in any one of [6-2] to

[11] , wherein the composition comprises or essentially consists of an extract of citrus albedo or an extract of citrus albedo treated with pectinase.

[13] A beverage according to any one of [7] to

[11] , wherein the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin in the beverage is 0.2 or less, or the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the beverage is 0.3 or less. [13-1] A beverage described in any one of [6-2] to

[11] , wherein the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin in the beverage is 0.2 or less, or the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the beverage is 0.3 or less.

[14] A method for producing a citrus-derived food or beverage composition, comprising the steps of: Separating albedo from citrus fruits; extracting the albedo with a solvent to obtain an albedo extract; Adding pectinase to the albedo extract A method comprising:

[15] The method according to

[14] , further comprising processing the albedo extract at 30 to 60°C for 0.5 to 24 hours after adding pectinase to the albedo extract.

[0010] In one aspect, the present invention can provide a novel food or beverage composition derived from citrus fruit that can be used as a raw material for food or beverage, and a novel food or beverage containing the composition. A preferred aspect can provide a novel food or beverage composition capable of imparting a natural and fresh fruit flavor of citrus fruit to a food or beverage. A more preferred aspect can provide a novel food or beverage composition derived from citrus fruit that can impart a natural bitterness derived from the peel of citrus fruit in addition to a natural and fresh fruit flavor. The food and beverage composition or beverage containing the same according to the aspect of the present invention has high light stability and / or appearance stability due to the low content of citrus oils such as limonene, and has a unique appearance with a yellowish color that is almost transparent.

[0011] BRIEF DESCRIPTION OF THE DRAWINGS Embodiments and experiments illustrating the principles of the present invention will now be described with reference to the accompanying figures. [Brief description of the drawings]

[0012] [Figure 1] FIG. 1 is a cross-sectional view of a typical citrus fruit. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0013] The aspects and embodiments of the present invention will now be described in detail. Please note that the following aspects and embodiments are merely exemplary and are not intended to limit the present invention to these aspects only. The present invention can be implemented in various forms without departing from the scope of the present invention. Please note that all documents and patent documents, including publications, patent publications, etc., cited in this specification are incorporated herein by reference.

[0014] As used herein, the terms "ppm" and "ppb" mean "ppm by weight" and "ppb by weight", respectively, unless otherwise specified. Additionally, the unit "%" means "% by weight" unless otherwise specified.

[0015] 1. Citrus-derived food or beverage compositions In a first aspect, the present invention provides the following composition (hereinafter referred to as "the composition of the present invention"): 1. A food or beverage composition derived from a citrus fruit, the composition having an amount of pectin less than 1 g / 100 g and an amount of limonene less than 4 mg / 100 g.

[0016] The term "food or beverage composition" herein refers to a composition that can be used in or is suitable for use in a food or beverage. For example, a food or beverage composition may be a food or beverage ingredient. Furthermore, the composition is derived from citrus. Thus, the composition of the present invention may contain ingredients originating from citrus, such as flavoring ingredients, sugars, vitamins, minerals, proteins, polysaccharides, and dietary fiber. In some embodiments, the composition of the present invention can impart a natural fresh fruit flavor of citrus to a food or beverage due to the presence of ingredients originating from citrus. In a preferred embodiment, in addition to the natural fresh fruit flavor, a natural bitterness derived from the citrus peel is imparted. Citrus fruits are generally rich in pectin, and although the composition of the present invention is derived from citrus, the amount of pectin in the composition is low, such as less than 1 g / 100 g. Also, in general, despite the abundance of limonene in citrus, the amount of limonene in the composition is low, such as less than 4 mg / 100 g. In some embodiments, the compositions of the present invention have high light stability and / or appearance stability due to the low content of citrus oils such as limonene, and have a unique appearance of a yellowish, almost transparent color.

[0017] Examples of food or beverage compositions according to the invention include extracts (liquid or solid) and extract concentrates.

[0018] The amount of pectin in the composition of the present invention is less than 1g / 100g. In some embodiments, the amount of pectin in the composition of the present invention can be 0g / 100g or less than the detection limit. In some embodiments, the amount of pectin in the composition of the present invention is 0.95g / 100g or less, 0.9g / 100g or less, 0.8g / 100g or less, 0.7g / 100g or less, 0.6g / 100g or less, 0.5g / 100g or less, 0.4g / 100g or less, 0.3g / 100g or less, 0.2g / 100g or less, 0.1g / 100g or less, 0g / 100g or more than 1g / 100g. Less than 00g, more than 0.01g / 100g but less than 1g / 100g, more than 0.05g / 100g but less than 1g / 100g, 0.01g / 100g to 0.95g / 100g, 0.01g / 100g to 0.9g / 100g, 0.01g / 100g to 0.8g / 100g, 0.01g / 100g to 0.7g / 100g, 0.01g / 100g to 0.6g / 100g, 0 .01g / 100g~0.5g / 100g, 0.01g / 100g~0.4g / 100g, 0.01g / 100g~0.3g / 100g, 0.01g / 100g~0.2g / 10 0g, 0.01g / 100g~0.15g / 100g, 0.05g / 100g~0.95g / 100g, 0.05g / 100g~0.9g / 100g, 0.05g / 100g~0. The amount of pectin in the composition may be preferably 0.01g / 100g to 0.7g / 100g, more preferably 0.01g / 100g to 0.2g / 100g, and even more preferably 0.01g / 100g to 0.15g / 100g. The amount of pectin can be analyzed by measuring the amount of galacturonic acid using, for example, the m-hydroxydiphenyl method (colorimetric method) as described in the Examples section. In some embodiments, the amount of pectin is the total amount of one or more insoluble pectins and one or more soluble pectins contained in the composition.As used herein, soluble pectin means pectin that is soluble in hot water and insoluble pectin means pectin that is soluble in dilute hydrochloric acid, such as 0.05 mol / L hydrochloric acid. The amount of pectin can be reduced to the above amounts by enzymatically treating the compound with pectinase.

[0019] In other embodiments, the amount of pectin is the total amount of one or more soluble pectins contained in the composition. In some embodiments, the total amount of one or more soluble pectins in the composition of the present invention is 0.95 g / 100 g or less, 0.9 g / 100 g or less, 0.8 g / 100 g or less, 0.7 g / 100 g or less, 0.6 g / 100 g or less, 0.5 g / 100 g or less, 0.4 g / 100 g or less, 0.3 g / 100 g or less, 0.2 g / 100 g or less, 0.1 g / 100 g or less, or less than 0 g / 100 g. more than 1g / 100g but less than 1g / 100g, more than 0.01g / 100g but less than 1g / 100g, more than 0.05g / 100g but less than 1g / 100g, 0.01g / 100g - 0.95g / 100g, 0.01g / 100g - 0.9g / 100g, 0.01g / 100g - 0.8g / 100g, 0.01g / 100g - 0.7g / 100g, 0.01g / 100g - 0.6g / 1 00g, 0.01g / 100g~0.5g / 100g, 0.01g / 100g~0.4g / 100g, 0.01g / 100g~0.3g / 100g, 0.01g / 100g~0.2 g / 100g, 0.01g / 100g~0.15g / 100g, 0.05g / 100g~0.95g / 100g, 0.05g / 100g~0.9g / 100g, 0.05g / 100g The total amount of one or more soluble pectins in the composition may be preferably 0.01g / 100g to 0.7g / 100g, more preferably 0.01g / 100g to 0.2g / 100g, and even more preferably 0.01g / 100g to 0.15g / 100g. The amount of soluble pectin can be analyzed, for example, by measuring the amount of galacturonic acid using the m-hydroxydiphenyl method (colorimetric method) as described in the Examples section.

[0020] The amount of limonene in the composition of the present invention is less than 4 mg / 100 g. In some embodiments, the amount of limonene in the composition of the present invention is 0 mg / 100 g or less than the detection limit. In some embodiments, the amount of limonene in the composition of the present invention is 3.5 mg / 100 g or less, 3 mg / 100 g or less, 2.5 mg / 100 g or less, 2 mg / 100 g or less, 1.5 mg / 100 g or less, 1 mg / 100 g or less, 0.8 mg / 100 g or less, 0.6 mg / 100 g or less, 0.4 mg / 100 g or less, 0.2 mg / 100 g or less, 0.1 mg / 100 g or less, 0.05 mg / 100 g or less, 0.01 mg / 100 g or less, 0 mg / 100 g to less than 4 mg / 100 g, 0.001mg / 100g~less than 4mg / 100g, 0.01mg / 100g~less than 4mg / 100g, 0.001mg / 100g~3.5mg / 100g, 0.001mg / 100g~3mg / 100g, 0.001mg / 100g~2.5mg / 100g, 0.001mg / 100g~2mg / 100g, 0.001mg / 100g~1.5mg / 100g, 0.001mg / 100g~1mg / 100g, 0.001mg / 100g~0.8mg / 100g, 0 .001mg / 100g-0.6mg / 100g, 0.001mg / 100g-0.4mg / 100g, 0.001mg / 100g-0.2mg / 100g, 0.001mg / 100g-0.1mg / 100g, 0.001mg / 100g-0.08mg / 100g, 0.01mg / 100g-less than 4mg / 100g, 0.01mg / 100g-3.5mg / 100g, 0.01mg / 100g-3mg / 100g, 0.01mg / 100g-2.5mg / 100g , 0.01mg / 100g~2mg / 100g, 0.01mg / 100g~1.5mg / 100g, 0.01mg / 100g~1mg / 100g, 0.01mg / 100g~0.8mg / 100g, 0.01mg / 100g~0.6mg / 100g, 0.01mg / 100g~0.4mg / 100g, 0.01mg / 100g~0.2mg / 100g, 0.01mg / 100g~0.1mg / 100g or 0.01mg / 100g~0.08mg / 100g.The amount of limonene in the composition may be preferably 0.001 mg / 100 g to 0.2 mg / 100 g, more preferably 0.001 mg / 100 g to 0.1 mg / 100 g, and even more preferably 0.01 mg / 100 g to 0.08 mg / 100 g. The amount of limonene can be measured, for example, using gas chromatography mass spectrometry (GC / MS) as described in the Examples section. The limonene may be d-limonene, l-limonene or a mixture thereof. The amount of limonene can be reduced to the above amounts by mainly using albedo as a raw material for the composition.

[0021] The compositions of the present invention may include one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin. In some embodiments, the amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin in the entire composition of the present invention is 95,000 ppb or more, 100,000 ppb or more, 120,000 ppb or more, 130,000 ppb or more, 150,000 ppb or more, 170,000 ppb or more, 95,000 to 300,000 ppb, 100,000 to 300,000 ppb, 120,000 to 300,000 ppb, 130,000 to 300,000 ppb, 150,000 to 300,000 ppb, 170,000 to 300,000 ppb, 95,000 to 250,000 ppb, 100,000~250,000ppb, 120,000~250,000ppb, 130,000~250,000ppb, 150,000~250,000 ppb, 170,000~250,000ppb, 95,000~200,000ppb, 100,000~200,000ppb, 120,000~200, The total content of one or more furanolactones in the whole composition of the present invention is preferably 95,000 to 300,000 ppb, more preferably 100,000 to 250,000 ppb, and even more preferably 120,000 to 200,000 ppb. The amount of furanolactone can be measured, for example, using high performance liquid chromatography (HPLC) as described in the Examples section. The amount of furanolactone can be adjusted by primarily using albedo as a raw material for the composition.

[0022] The ratio of the content of nomilin to the total content of one or more furanolactones may be 17% by weight or less. In a preferred embodiment, the ratio is 15% by weight or less, 12% by weight or less, 10% by weight or less, 8% by weight or less, 5% by weight or less, 3% by weight or less, from 0% by weight to 18% by weight, 0.1% to 18% by weight, 0.1% to 15% by weight, 0.1% to 12% by weight, 0.1% to 10% by weight, 0.1% to 8% by weight, 0.1% to 5% by weight, or 0.1% to 3% by weight, 1% to 10% by weight, 1% to 8% by weight, or 1% to 5% by weight. In a more preferred embodiment, the ratio is 0.1% to 10% by weight, 1% to 8% by weight, or 1% to 5% by weight.

[0023] The ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin, i.e., limonene / furanolactone, may be 0.2 or less in the composition of the present invention. This means that the amount of limonene is much less than the total amount of furanolactones. In some embodiments, the composition of the present invention contains a low amount of limonene compared to the total amount of furanolactones. In some embodiments, the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin is 0.0001 to 0.2, 0.0001 to 0.15, 0.0001 to 0.1, 0.0001 to 0.08, 0.0001 to 0.06, 0.0001 to 0.04, 0.0001 to 0.0001 in the composition of the present invention. 0.02, 0.001 to 0.2, 0.001 to 0.15, 0.001 to 0.1, 0.001 to 0.08, 0.001 to 0.06, 0.001 to 0.04, 0.001 to 0.02, 0.002 to 0.2, 0.002 to 0.15, 0.002 to 0.1, 0.002 to 0.08, 0.002 to 0.06, 0.002 to 0.04, or 0.002 to 0.02. The ratio may be preferably 0.0001 to 0.2, more preferably 0.001 to 0.1, and even more preferably 0.001 to 0.04. Within the above range, the composition of the present invention can impart a natural and fresh fruit flavor of citrus fruits to a food or beverage while having high light stability and / or appearance stability.

[0024] The composition of the present invention may contain one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin. In some embodiments, the amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin in the entire composition of the present invention is 63,000 ppb or more, 70,000 ppb or more, 80,000 ppb or more, 100,000 ppb or more, 120,000 ppb or more, 140,000 ppb or more, 63,000 to 200,000 ppb, 70,000 to 200,000 ppb, 80,000 to 200,000 ppb, 100,000 to 200,000 ppb, ppb, 120,000-200,000ppb, 130,000-200,000ppb, 140,000-200,000ppb, 63,000-150,000ppb, 70,000-150,000ppb, 80,000-150,000ppb, 100,000-150,000ppb, 120,000-150,000ppb, 130,000-150,000ppb, 140,000-150,000ppb, 63,000-110,000ppb, 70,000-110,000ppb or 80,000-110,000ppb. The total content of one or more flavonoids may be preferably 63,000 to 200,000 ppb, more preferably 80,000 to 150,000 ppb, and even more preferably 80,000 to 110,000 ppb in the entire composition of the present invention. The amount of flavonoids can be measured, for example, using high performance liquid chromatography (HPLC) as described in the Examples section. The amount of flavonoids can be adjusted by mainly using albedo as a raw material for the composition.

[0025] The ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoreufoline, heptamethoxyflavone and narirutin, i.e., limonene / flavonoid, may be 0.3 or less in the composition of the present invention. This means that the amount of limonene is much less than the total amount of flavonoids. In some embodiments, the composition of the present invention contains a low amount of limonene compared to the total amount of flavonoids. In some embodiments, the amount of limonene relative to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin in the composition of the present invention is 0.0001 to 0.3, 0.0001 to 0.25, 0.0001 to 0.2, 0.0001 to 0.15, 0.0001 to 0.1, 0.0001 to 0.08, 0.0001 to 0.06, 0.0001 to 0.04, 0.0 001 to 0.02, 0.001 to 0.3, 0.001 to 0.25, 0.001 to 0.2, 0.001 to 0.15, 0.001 to 0.1, 0.001 to 0.08, 0.001 to 0.06, 0.001 to 0.04, 0.001 to 0.02, 0.002 to 0.3, 0.002 to 0.25, 0.002 to 0.2, 0.002 to 0.15, 0.002 to 0.1, 0.002 to 0.08, 0.002 to 0.06, 0.002 to 0.04, or 0.002 to 0.02. The ratio may be preferably 0.0001 to 0.3, more preferably 0.001 to 0.1, and even more preferably 0.001 to 0.04. Within the above ranges, the composition of the present invention can impart a natural, fresh citrus fruit flavor to a food or beverage while having high light stability and / or appearance stability.

[0026] The compositions of the present invention may contain galacturonic acid in an amount of 0.02 g / 100 g or more. In some embodiments, the amount of galacturonic acid in the compositions of the present invention is 0.04 g / 100 g or more, 0.06 g / 100 g or more, 0.08 g / 100 g or more, 0.1 g / 100 g or more, 0.15 g / 100 g or more, 0.2 g / 100 g or more, 0.25 g / 100 g or more, 0.3 g / 100 g or more, 0.02-10 g / 100 g, 0.02-5 g / 100 g, 0.02-2 g / 100 g, 0.02-1 g / 100 g, 0.0 The content of galacturonic acid in the composition of the present invention is preferably 0.02 to 2 g / 100 g, more preferably 0.1 to 1 g / 100 g, and even more preferably 0.2 to 0.7 g / 100 g, 0.02 to 0.5 g / 100 g, 0.1 to 10 g / 100 g, 0.1 to 5 g / 100 g, 0.1 to 2 g / 100 g, 0.1 to 1 g / 100 g, 0.1 to 0.7 g / 100 g, 0.1 to 0.5 g / 100 g, 0.2 to 10 g / 100 g, 0.2 to 5 g / 100 g, 0.2 to 2 g / 100 g, 0.2 to 1 g / 100 g, 0.2 to 0.7 g / 100 g, or 0.2 to 0.5 g / 100 g. The content of galacturonic acid in the composition of the present invention may be preferably 0.02 to 2 g / 100 g, more preferably 0.1 to 1 g / 100 g, and even more preferably 0.2 to 0.7 g / 100 g. The amount of galacturonic acid can be measured, for example, using high performance liquid chromatography (HPLC) as described in the Examples section. The amount of galacturonic acid can be adjusted by enzymatically treating the compound with pectinase. Galacturonic acid can be produced by hydrolysis of pectin.

[0027] In some embodiments, the composition comprises or consists essentially of an extract of citrus albedo or an extract of pectinase-treated citrus albedo. As illustrated in FIG. 1, albedo is a whitish spongy part of the peel of citrus. "Pectinase-treated citrus albedo extract" herein means an extract of citrus albedo treated with pectinase to reduce the amount of pectin in the extract. The phrase "consists essentially of" herein means that the composition of the present invention may contain an extract of a part other than citrus albedo, within a range that does not impair the effect of the present invention. For example, 70% or more, 80% or more, preferably 90% or more, more preferably 95% or more, and more preferably 98% or more of the composition is an extract of citrus albedo or an extract of pectinase-treated citrus albedo. The remainder may be an extract from citrus juice or citrus flavedo. As depicted in Figure 1, citrus fruits (10) are generally composed of segments (7) with juice vesicles, seeds (9), and a peel (1) that is composed of an albedo (5) and a flavedo (3). Generally, the flavedo is the preferred portion of a citrus peel because it contains a large amount of citrus oils, such as limonene, that can be used as flavorings. The inventors have surprisingly found that a composition derived primarily from the albedo, but not from the flavedo, of a citrus fruit can impart a natural, fresh fruit flavor of citrus to a food or beverage.

[0028] As long as the composition of the present invention contains the above amounts of pectin and limonene, the method of producing the composition of the present invention is not limited. In some aspects, the composition of the present invention is prepared by adding the above ingredients to water. In some aspects, the composition of the present invention is prepared by using some parts of citrus fruits and adjusting the amounts of ingredients as above. In some aspects, the composition of the present invention can be obtained using the method disclosed herein. In a preferred aspect, the composition of the present invention is produced by the method disclosed herein.

[0029] The composition of the present invention may be in a solid state, liquid state, or semi-solid state such as gel or sol.In a preferred embodiment, the composition is in a liquid form such as a liquid extract of citrus fruits.In some embodiments, the composition of the present invention comprises a solvent.The solvent may be water, alcohol, or a mixture of water and alcohol.

[0030] The composition of the present invention may be derived from one or more citrus fruits selected from the group consisting of lemon, orange, mandarin, grapefruit, lime and other citrus fruits. Other citrus fruits may include, but are not limited to, kumquat, yuzu, agrifruit, pomelo, tangerine, tangelo, satsuma mandarin, and clementine. In some embodiments, the citrus fruits are selected from lemon, orange, mandarin, grapefruit, and lime. In some embodiments, the citrus fruits are selected from lemon and orange. In some embodiments, the citrus fruits are lemon. In a preferred embodiment, the composition of the present invention is derived from one or more citrus fruits selected from the group consisting of lemon, orange, and grapefruit.

[0031] Examples of foods in which the composition of the present invention can be used include, but are not limited to, confectionery, bread, flour, noodles, rice, agricultural / forestry processed foods, livestock products, marine products, milk / dairy products, oils / oil-processed foods, seasonings, or other food ingredients.

[0032] Examples of beverages in which the composition of the present invention can be used include, but are not limited to, carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, beer-flavored beverages such as beer or non-alcoholic beer, coffee beverages, tea beverages, cocoa beverages, nutritional beverages, and functional beverages. In a preferred embodiment, the composition of the present invention is used in carbonated beverages, since the flavor of the composition of the present invention may be particularly suitable for carbonated beverages.

[0033] 2. Food or beverage containing a food or beverage composition derived from citrus fruits In a second aspect, the present invention provides the following food or beverage (hereinafter referred to as "food or beverage of the invention"): 1. A food or beverage comprising a food or beverage composition derived from a citrus fruit, the food or beverage having an amount of pectin in the beverage being less than 0.5 g / 100 g and an amount of limonene in the beverage being less than 2 mg / 100 g.

[0034] The amount of pectin in the food or beverage of the present invention is less than 0.5g / 100g. In some embodiments, the amount of pectin in the food or beverage of the present invention can be 0g / 100g or less or below the detection limit. In some embodiments, the amount of pectin in the food or beverage of the present invention is 0.45g / 100g or less, 0.4g / 100g or less, 0.3g / 100g or less, 0.2g / 100g or less, 0.1g / 100g or less, 0.01g / 100g or less, 0.001g / 100g or less, 0.0001g / 100g or less, 0.00 0001g / 100g~0.5g / less than 100g, 0.000001g / 100g~0.4g / 100g, 0.000001g / 100g~0.3g / 100g, 0.000001g / 100g~0.2g / 100g, 0.000001g / 100g~0.1g / 100g, 0.000001g / 100 g~0.01g / 100g, 0.000001g / 100g~0.001g / 100g, 0.000001g / 100g~0.0001g / 100g, 0.00001g / 100g~0.5g / less than 100g, 0.00001g / 100g~0.4g / 100g, 0.00001g / 100g~0.3g / 100g, 0.00001g / 100g~0.2g / 100g, 0.00001g / 100g~0.1g / 100g, 0.00001g / 100g~0.01g / 100g, 0.00001g / 100g~0.001g / 100g or 0.0001g / 100g~0.0002g / 100g.In some embodiments, the amount of pectin in the food or beverage of the present invention is 0.00001-0.2 g / 100 g, 0.00001-0.15 g / 100 g, 0.00001-0.05 g / 100 g, 0.00001-0.02 g / 100 g, 0.00001-0.005 g / 100 g, 0.00001-0.002 g / 100 g, 0.00001-0.0005 g / 100 g, 0.00001-0.0002 g / 100 g, 0.0001-0.2 g / 100 g, 0.0001-0.15 g / 100 g, 0.0001-0.05 g / 100 g, 0.0001-0.02 g / 100 g 00g, 0.0001~0.005g / 100g, 0.0001~0.002g / 100g, 0.0001~0.0005g / 100g, 0 .0001~0.0002g / 100g, 0.001~0.2g / 100g, 0.001~0.15g / 100g, 0.001~0.05g / 100g, 0.001-0.02g / 100g, 0.001-0.005g / 100g, 0.001-0.002g / 100g, 0.01-0.2g / 100g, 0.01-0.15g / 100g, 0.01-0.05g / 100g or 0.01-0.02g / 100g. In a preferred embodiment, the amount of pectin in the food or beverage of the present invention is 0.00001-0.2g / 100g, 0.00001-0.1g / 100g or 0.00001-0.02g / 100g. The amount of pectin can be analyzed by measuring the amount of galacturonic acid using, for example, the m-hydroxydiphenyl method (colorimetric method) as described in the Examples section. If the amount of pectin in the beverage is below the detection limit of the m-hydroxydiphenyl method (colorimetric method), the sample can be concentrated by known methods such as vacuum evaporation and solid phase extraction, and the amount in the concentrated sample can be measured to calculate the amount of pectin in the beverage.In some embodiments, the amount of pectin is the total amount of one or more insoluble pectins and one or more soluble pectins contained in the food or beverage.The amount of pectin can be reduced to the above amount by enzymatically treating raw materials containing pectin with pectinase.

[0035] In other embodiments, the amount of pectin is the total amount of one or more soluble pectins contained in the food or beverage. In some embodiments, the total amount of one or more soluble pectins in the food or beverage of the present invention is 0.5g / 100g or less, 0.45g / 100g or less, 0.4g / 100g or less, 0.3g / 100g or less, 0.2g / 100g or less, 0.1g / 100g or less, 0.01g / 100g or less, 0.001g / 100g or less, 0. 0001g / 100g or less, 0.000001g / 100g~0.5g / 100g, 0.000001g / 100g~0.4g / 100g, 0.000001g / 100g~0.3g / 100g, 0.000001g / 100g~0.2g / 100g, 0.000001g / 100g~0.1g / 100g, 0 .000001g / 100g~0.01g / 100g, 0.000001g / 100g~0.001g / 100g, 0.000001g / 100g~0.0 001g / 100g, 0.00001g / 100g~0.5g / less than 100g, 0.00001g / 100g~0.4g / 100g, 0.00001g / 10 0g~0.3g / 100g, 0.00001g / 100g~0.2g / 100g, 0.00001g / 100g~0.1g / 100g, 0.00001g / 100g~0.01g / 100g, 0.00001g / 100g~0.001g / 100g, 0.0001g / 100g~0.0002g / 100g.In some embodiments, the amount of soluble pectin in the food or beverage of the present invention is 0.00001-0.2 g / 100 g, 0.00001-0.15 g / 100 g, 0.00001-0.05 g / 100 g, 0.00001-0.02 g / 100 g, 0.00001-0.005 g / 100 g, 0.00001-0.002 g / 100 g, 0.00001-0.0005 g / 100 g, 0.00001-0.0002 g / 100 g, 0.0001-0.2 g / 100 g, 0.0001-0.15 g / 100 g, 0.0001-0.05 g / 100 g, 0.0001-0.02 g / 100g, 0.0001~0.005g / 100g, 0.0001~0.002g / 100g, 0.0001~0.0005g / 100g, 0.0001~0.0002g / 100g, 0.001~0.2g / 100g, 0.001~0.15g / 100g, 0.001~0.05 g / 100g, 0.001-0.02g / 100g, 0.001-0.005g / 100g, 0.001-0.002g / 100g, 0.01-0.2g / 100g, 0.01-0.15g / 100g, 0.01-0.05g / 100g or 0.01-0.02g / 100g. In a preferred embodiment, the amount of soluble pectin in the food or beverage of the present invention is 0.00001-0.2g / 100g, 0.00001-0.1g / 100g or 0.00001-0.02g / 100g. The amount of soluble pectin can be analyzed by measuring the amount of galacturonic acid using, for example, the m-hydroxydiphenyl method (colorimetric method) as described in the Examples section.

[0036] The amount of limonene in the food or beverage of the present invention is less than 2 mg / 100 g. In some embodiments, the amount of limonene in the food or beverage of the present invention is 0 mg / 100 g or less than the detection limit. In some embodiments, the amount of limonene in the food or beverage of the present invention is 1.5 mg / 100 g or less, 1 mg / 100 g or less, 0.5 mg / 100 g or less, 0.1 mg / 100 g or less, 0.01 mg / 100 g or less, 0.001 mg / 100 g or less, 0.0005 mg / 100 g or less, 0.00005 mg / 100 g or less, 0.000001 mg / 100 g to less than 2 mg / 100 g, 0.000 001mg / 100g to less than 1mg / 100g, 0.000001mg / 100g to less than 0.5mg / 100g, 0.000001mg / 100g to 0.4mg / 100g, 0.000001mg / 100g to 0.3mg / 100g, 0.000001mg / 100g to 0.2mg / 100g, 0.000001mg / 100g to 0.1mg / 100g, 0.000001mg / 10 0g-0.01mg / 100g, 0.000001mg / 100g-0.001mg / 100g, 0.000001mg / 100g-0.0001mg / 100g, 0.00001mg / 100g-less than 2mg / 100g, 0.00001mg / 100g-less than 1mg / 100g, 0.00001mg / 100g-less than 0.5mg / 100g, 0.00001mg / 100g-0.4 mg / 100g, 0.00001mg / 100g~0.3mg / 100g, 0.00001mg / 100g~0.2mg / 100g, 0.00001mg / 100g~0.1mg / 100g, 0.00001mg / 100g~0.01mg / 100g, 0.00001mg / 100g~0.001mg / 100g, 0.0001mg / 100g~0.0002mg / 100g.In some embodiments, the amount of limonene in the food or beverage of the present invention is 0.00001-0.2 mg / 100 g, 0.00001-0.15 mg / 100 g, 0.00001-0.05 mg / 100 g, 0.00001-0.02 mg / 100 g, 0.00001-0.005 mg / 100 g, 0.00001-0.002 mg / 100 g, 0.00001-0.0005 mg / 100 g, 0.00001-0.0002 mg / 100 g, 0.0001-0.2 mg / 100 g, 0.0001-0.15 mg / 100 g, 0.0001-0.05 mg / 100 g, 0.0001-0.02 mg / 100 g , 0.0001~0.005mg / 100g, 0.0001~0.002mg / 100g, 0.0001~0.0005mg / 100g, 0.000 1~0.0002mg / 100g, 0.001~0.2mg / 100g, 0.001~0.15mg / 100g, 0.001~0.05mg / 100 g, 0.001-0.02 mg / 100 g, 0.001-0.005 mg / 100 g, 0.001-0.002 mg / 100 g, 0.005-0.2 mg / 100 g, 0.005-0.15 mg / 100 g, 0.005-0.05 mg / 100 g, or 0.005-0.04 mg / 100 g. In a preferred embodiment, the amount of limonene in the food or beverage of the present invention is 0.00001-0.2 mg / 100 g, 0.00001-0.1 mg / 100 g, or 0.00001-0.02 mg / 100 g. The amount of limonene can be measured, for example, using gas chromatography mass spectrometry (GC / MS) as described in the Examples section. If the amount of limonene in the beverage is below the detection limit of GC / MS, the sample can be concentrated by known methods such as vacuum evaporation and solid phase extraction, and the amount in the concentrated sample can be measured to calculate the amount of limonene in the beverage. The limonene may be d-limonene, l-limonene or a mixture thereof. The amount of limonene can be reduced to the above amounts by mainly using albedo as a raw material for food or beverage.

[0037] The food or beverage of the present invention may contain one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin. In some embodiments, the amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin in the entire food or beverage of the present invention is 10 ppb or more, 15 ppb or more, 20 ppb or more, 50 ppb or more, 100 ppb or more, 500 ppb or more, 1,000 ppb or more, 5,000 ppb or more, 10,000 ppb or more, 20,000 ppb or more, 47,500 ppb or more, 10 ppb to 150,000 ppb, 15 ppb to 150,000 ppb, 20 ppb to 1 50,000ppb, 50ppb~150,000ppb, 100ppb~150,000ppb, 500ppb~150,000ppb, 1,000ppb~150,000ppb, 5,000ppb~150,000ppb, 10,000ppb~150 ,000ppb, 20,000ppb~150,000ppb, 47,500ppb~150,000ppb, 10ppb~100,000ppb, 15ppb~100,000ppb, 20ppb~100,000ppb, 50ppb~100,000ppb , 100ppb~100,000ppb, 500ppb~100,000ppb, 1,000ppb~100,000ppb, 5,000ppb~100,000ppb, 10,000ppb~100,000ppb, 20,000ppb~100,000p pb, 47,500ppb~100,000ppb, 10ppb~50,000ppb, 15ppb~50,000ppb, 20ppb~50,000ppb, 50ppb~50,000ppb, 100ppb~50,000ppb, 500ppb~50,0 00ppb, 1,000ppb~50,000ppb, 5,000ppb~50,000ppb, 10,000ppb~50,000ppb, 20,000ppb~50,000ppb, 47,500ppb~50,000ppb, 10ppb~10,000 ppb, 15ppb~10,000ppb, 20ppb~10,000ppb, 50ppb~10,000ppb, 100ppb~10,000ppb, 500ppb~10,000ppb, 1,000ppb~10,000ppb, 5,000ppb~10,000ppb, 10ppb to 5,000ppb, 15ppb to 5,000ppb, 20ppb to 5,000ppb, 50ppb to 5,000ppb, 100ppb to 5,000ppb, 500ppb to 5,000ppb, 1,000ppb to 5,000ppb, 10ppb to 1,000ppb, 15ppb to 1,000ppb, 20ppb to 1,000ppb, 50ppb to 1,000ppb, 100ppb to 1,000ppb or 500ppb to 1,000ppb. The total content of one or more furanolactones may be preferably 10 ppb to 50,000 ppb, more preferably 20 ppb to 50,000 ppb, and even more preferably 20 ppb to 10,000 ppb in the whole food or beverage of the present invention. The amount of furanolactone can be measured using high performance liquid chromatography (HPLC), for example, as described in the Examples section. If the amount of furanolactone in the beverage is below the detection limit of HPLC, the sample can be concentrated by known methods such as vacuum evaporation and solid phase extraction, and the amount in the concentrated sample can be measured to calculate the amount of furanolactone in the beverage. The amount of furanolactone can be adjusted by mainly using albedo as a raw material for the food or beverage.

[0038] The ratio of the content of nomilin to the total content of one or more furanolactones may be 17% by weight or less. In a preferred embodiment, the ratio is 15% by weight or less, 12% by weight or less, 10% by weight or less, 8% by weight or less, 5% by weight or less, 3% by weight or less, greater than 0% to 18% by weight, 0.1% to 18% by weight, greater than 0% to 17% by weight, 0.1% to 17% by weight, 0.1% to 15% by weight, 0.1% to 12% by weight, 0.1% to 10% by weight, 0.1% to 8% by weight, 0.1% to 5% by weight, or 0.1% to 3% by weight.

[0039] The ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin, i.e., limonene / furanolactone, may be 0.2 or less in the food or beverage of the present invention. This means that the amount of limonene is much less than the total amount of furanolactones. In some embodiments, the food or beverage of the present invention contains a low amount of limonene compared to the total amount of furanolactones. In some embodiments, the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin, in the food or beverage of the present invention, may be 0.0001 to 0.2, 0.0001 to 0.15, 0.0001 to 0.1, 0.0001 to 0.08, 0.0001 to 0.06, 0.0001 to 0.04, 0.00 The ratio is 1 to 0.02, 0.001 to 0.2, 0.001 to 0.15, 0.001 to 0.1, 0.001 to 0.08, 0.001 to 0.06, 0.001 to 0.04, 0.001 to 0.02, 0.002 to 0.2, 0.002 to 0.15, 0.002 to 0.1, 0.002 to 0.08, 0.002 to 0.06, 0.002 to 0.04, or 0.002 to 0.02. The ratio may be preferably 0.0001 to 0.2, more preferably 0.001 to 0.1, and even more preferably 0.001 to 0.04. Within the above range, the food or beverage of the present invention may have a natural and fresh fruit flavor of citrus fruits while having high light stability and / or appearance stability.

[0040] The food or beverage of the present invention may contain one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin.In some embodiments, the amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin in the entire food or beverage of the present invention is 10 ppb or more, 15 ppb or more, 20 ppb or more, 50 ppb or more, 100 ppb or more, 500 ppb or more, 1,000 ppb or more, 5,000 ppb or more, 10,000 ppb or more, 20,000 ppb or more, 30,000 ppb or more, 10 ppb to 100,000 ppb, 15 ppb to 100,000ppb, 20ppb~100,000ppb, 50ppb~100,000ppb, 100ppb~100,000ppb, 500ppb~100,000ppb, 1,000ppb~100,000ppb, 5,000ppb~100,000ppb , 10,000ppb~100,000ppb, 20,000ppb~100,000ppb, 47,500ppb~100,000ppb, 10ppb~50,000ppb, 15ppb~50,000ppb, 20ppb~50,000ppb, 50ppb~50, 000ppb, 100ppb~50,000ppb, 500ppb~50,000ppb, 1,000ppb~50,000ppb, 5,000ppb~50,000ppb, 10,000ppb~50,000ppb, 20,000ppb~50,000ppb, 4 7,500ppb~50,000ppb, 10ppb~10,000ppb, 15ppb~10,000ppb, 20ppb~10,000ppb, 50ppb~10,000ppb, 100ppb~10,000ppb, 500ppb~10,000ppb, 1,00 0ppb~10,000ppb, 5,000ppb~10,000ppb, 10ppb~5,000ppb, 15ppb~5,000ppb, 20ppb~5,000ppb, 50ppb~5,000ppb, 100ppb~5,000ppb, 500ppb~5,000ppb, 1,000ppb~5,000ppb, 10ppb~1,000ppb, 15ppb~1,000ppb, 20ppb~1,000ppb, 50ppb~1,000ppb, 100ppb~1,000ppb or 500ppb~1,000ppb.The total content of one or more flavonoids may be preferably 10 ppb to 50,000 ppb, more preferably 15 ppb to 50,000 ppb, and even more preferably 15 ppb to 10,000 ppb in the whole food or beverage of the present invention. The amount of flavonoids can be measured using high performance liquid chromatography (HPLC), for example, as described in the Examples section. If the amount of flavonoids in the beverage is below the detection limit of HPLC, the sample can be concentrated by known methods such as vacuum evaporation and solid phase extraction, and the amount in the concentrated sample can be measured to calculate the amount of flavonoids in the beverage. The amount of flavonoids can be adjusted by mainly using albedo as a raw material for food or beverage.

[0041] The ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, i.e., limonene / flavonoid, may be 0.3 or less in the food or beverage of the present invention. This means that the amount of limonene is much less than the total amount of flavonoids. In some embodiments, the food or beverage of the present invention contains a low amount of limonene compared to the total amount of flavonoids. In some embodiments, the amount of limonene relative to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin in the food or beverage of the present invention is 0.0001 to 0.3, 0.0001 to 0.25, 0.0001 to 0.2, 0.0001 to 0.15, 0.0001 to 0.1, 0.0001 to 0.08, 0.0001 to 0.06, 0.0001 to 0.04, 0. ...8, 0.0001 to 0.06, 0.0001 to 0.04, 0.001 to 0.08, 0.0001 to 0.08, 0.0001 to 0.08, 0.0001 to 0.08, 0.0001 to 0.08, 0.0001 to 0.08, 0.0001 to 0.08, 0.0001 to 0.02, 0.001-0.3, 0.001-0.25, 0.001-0.2, 0.001-0.15, 0.001-0.1, 0.001-0.08, 0.001-0.06, 0.001-0.04, 0.001-0.02, 0.002-0.02, 0.002-0.3, 0.002-0.25, 0.002-0.2, 0.002-0.15, 0.002-0.1, 0.002-0.08, 0.002-0.06, 0.002-0.04 or 0.002-0.02. The ratio may be preferably 0.0001 to 0.3, more preferably 0.001 to 0.1, and even more preferably 0.001 to 0.04. Within the above range, the food or beverage of the present invention can have a natural and fresh fruit flavor of citrus fruits while having high light stability and / or appearance stability.

[0042] The food or beverage of the present invention may contain galacturonic acid in an amount of 0.004 mg / 100 g or more. In some embodiments, the amount of galacturonic acid in the composition of the present invention is 0.006 mg / 100 g or more, 0.01 mg / 100 g or more, 0.05 mg / 100 g or more, 0.1 mg / 100 g or more, 0.5 mg / 100 g or more, 1 mg / 100 g or more, 5 mg / 100 g or more, 10 mg / 100 g or more, 50 mg / 100 g or more, 100 mg / 100 g or more, 0.004 mg / 100 g to 5,000 mg / 100 g, 0.006 mg / 100 g to 5,000 mg / 100 g, 0.01 mg / 100 g to 5,000 mg / 100 g, 0.0 5mg / 100g~5,000mg / 100g, 0.1mg / 100g~5,000mg / 100g, 0.5mg / 100g~5,000mg / 100g, 1mg / 100g~5,000mg / 100g, 5mg / 100g~5,000mg / 100g, 10mg / 100g~5,000mg / 100g, 50mg / 100g~5,000mg / 100g, 10mg / 100g~5,000mg / 100g, 0.004mg / 100g~2,500mg / 100g, 0.006mg / 100g~2,500mg / 100g, 0. 01mg / 100g~2,500mg / 100g, 0.05mg / 100g~2,500mg / 100g, 0.1mg / 100g~2,500mg / 100g, 0.5mg / 100g~2,500mg / 100g, 1mg / 100g~2,500mg / 100g, 5mg / 100g~2,500mg / 100g, 10mg / 100g~2,500mg / 100g, 50mg / 100g~2,500mg / 100g, 10mg / 100g~2,500mg / 100g, 0.004mg / 100g~1,000mg / 100g, 0. 006mg / 100g~1,000mg / 100g, 0.01mg / 100g~1,000mg / 100g, 0.05mg / 100g~1,000mg / 100g, 0.1mg / 100g~1,000mg / 100g, 0.5mg / 100g~1,000mg / 1 00g, 1mg / 100g~1,000mg / 100g, 5mg / 100g~1,000mg / 100g, 10mg / 100g~1,000mg / 100g, 50mg / 100g~1,000mg / 100g, 10mg / 100g~1,000mg / 100g, 0.0.004mg / 100g~500mg / 100g, 0.006mg / 100g~500mg / 100g, 0.01mg / 100g~500mg / 100g, 0.05mg / 100g~500mg / 100g, 0.1mg / 100g~500mg / 100g, 0.5mg / 100g~500mg / 100g, 1mg / 100g~500mg / 100g, 5mg / 100g~500mg / 100g, 10mg / 100g~500mg / 100g, 50mg / 100g~500mg / 100g or 10mg / 100g~500mg / 100g. The content of galacturonic acid in the composition of the present invention may be preferably 0.004 mg / 100 g to 5,000 mg / 100 g, more preferably 0.006 mg / 100 g to 1,000 mg / 100 g, and even more preferably 0.004 mg / 100 g to 500 mg / 100 g. The amount of galacturonic acid can be measured using high performance liquid chromatography (HPLC), for example, as described in the Examples section. If the amount of galacturonic acid in the beverage is below the detection limit of HPLC, the sample can be concentrated by known methods such as vacuum evaporation and solid phase extraction, and the amount in the concentrated sample can be measured to calculate the amount of galacturonic acid in the beverage. The amount of galacturonic acid can be adjusted by enzymatically treating the food or beverage with pectinase.

[0043] In some embodiments, the composition contained in the food or beverage comprises or consists essentially of an extract of citrus albedo or an extract of pectinase-treated citrus albedo. As used herein, "pectinase-treated citrus albedo extract" refers to an extract of citrus albedo treated with pectinase to reduce the amount of pectin in the extract. As used herein, the phrase "consists essentially of" refers to the composition may contain an extract of a part other than the citrus albedo, as long as it does not impair the effects of the present invention. For example, 70% or more, 80% or more, preferably 90% or more, more preferably 95% or more, and more preferably 98% or more of the composition is an extract of citrus albedo or an extract of pectinase-treated citrus albedo. The remainder may be an extract from citrus juice or citrus flavedo. In general, flavedo is the preferred part of citrus peel because it contains a large amount of citrus oil, which can be used as a flavoring agent. The inventors have surprisingly found that a composition obtained mainly from citrus albedo can impart natural and fresh fruit flavor of citrus to food or beverage. The albedo can be obtained by removing segments with juice vesicles, seeds and flavedo from whole citrus. In some embodiments, the albedo is obtained from citrus after squeezing the citrus juice. For example, the albedo can be obtained from citrus pomace. The use of pomace as a raw material for the composition of the present invention is preferred in terms of utilizing natural resources and reducing waste.

[0044] The food or beverage of the present invention may comprise the composition of the present invention according to the first aspect. In some aspects, the content of the composition in the food or beverage is 0.001 to 50% by weight based on the total weight of the food or beverage. In a preferred embodiment, the content of the composition such as a citrus albedo extract in a food or beverage is 0.001 to 50% by weight, 0.001 to 40% by weight, 0.001 to 30% by weight, 0.001 to 20% by weight, 0.001 to 10% by weight, 0.001 to 5% by weight, 0.001 to 1% by weight, 0.001 to 0.5% by weight, 0.001 to 0.1% by weight, 0.001 to 0.09% by weight, 0.001 to 0.08% by weight, 0.001 to 0.07% by weight, 0.001 to 0.06% by weight, 0.001 to 0.05% by weight, 0.001 to 0.04% by weight, 0.001 to 0.03% by weight, or 0.001 to 0.02% by weight. In a more preferred embodiment, the content of the citrus albedo extract in the food or beverage is 0.02 to 0.2% by weight.

[0045] The food or beverage of the present invention may contain juice from citrus fruits. As used herein, the term "juice" refers to a liquid obtained by mechanically squeezing a fruit. In some embodiments, the content of juice from citrus fruits in the food or beverage is 0.01-20% by weight, 0.01-5% by weight, or 0.01-2% by weight, based on the pure juice. Regardless of the production method, any juice may be used in the form of pure juice, concentrated juice, or the like. The concentrated juice may be prepared by either a heat concentration method or a freeze concentration method.

[0046] The type of fruit juice that may be contained in the food or beverage of the present invention is not particularly limited, and one or more kinds of fruit juice may be used.Preferred examples of fruit juice include, but are not limited to, juice from oranges (including mandarin oranges), lemons, grapefruits, limes, pineapples, strawberries, blueberries, blackcurrants, cranberries, guavas, bananas, acerola, papayas, passion fruits, mangoes, apples, grapes, peaches, Japanese plums (ume), pears, apricots, plums (prune), melons, kiwi fruits, and loquats.

[0047] The food or beverage of the present invention may contain one or more sweeteners. Examples of such sweeteners include natural sweeteners such as fructose, sugar (sucrose), fructose-glucose syrup, glucose, maltose, high-fructose syrup, sugar alcohols, oligosaccharides, honey, steviol glycosides, stevia extract, pressed sugar cane juice (brown sugar syrup), starch syrup, Monk Fruit (Siraitia grosvenorii) powder, Monk Fruit (Siraitia grosvenorii) extract, licorice powder, licorice extract, Thaumatococcus daniellii seed powder, Thaumatococcus daniellii seed extract, and artificial sweeteners such as acesulfame potassium, sucralose, neotame, aspartame, and saccharin. Among these, natural sweeteners are preferably used from the viewpoints of imparting a refreshing taste, ease of drinking, a natural flavor, and a moderately rich taste, and fructose, glucose, maltose, sucrose, and sugar are particularly preferably used. Any one or more kinds of these sweeteners may be used.

[0048] In some embodiments, no additional sweetener is added to the food or beverage of the present invention. In some embodiments, the sweetness of the food or beverage is entirely from citrus-derived sweeteners (i.e., natural sugars from them). In some embodiments, the beverage of the present invention contains additional sweeteners in small amounts, for example, in an amount that provides a sweetness equivalent to a sucrose content of 10 Brix or less. In some embodiments, the beverage of the present invention contains additional sweeteners in an amount that provides a sweetness equivalent to a sucrose content of 10 Brix or less, 4.0 Brix or less, 3.0 Brix or less, 2.0 Brix or less, or 1.0 Brix or less. In a preferred embodiment, the beverage of the present invention contains an additional sweetener in an amount that provides a sweetness equivalent to a sucrose content of 0.1 to 5.0 Brix, 0.1 to 4.0 Brix, 0.1 to 3.0 Brix, 0.1 to 2.0 Brix, 0.1 to 1.0 Brix, 0.5 to 5.0 Brix, 0.5 to 4.0 Brix, 0.5 to 3.0 Brix, 0.5 to 2.0 Brix, or 0.5 to 1.0 Brix.

[0049] Examples of foods of the present invention include, but are not limited to, sweets, bread, flour, noodles, rice, processed agricultural / forestry products, processed livestock products, processed marine products, milk / dairy products, oils / oil-processed foods, seasonings, or other food ingredients.

[0050] Examples of beverages of the present invention include, but are not limited to, carbonated beverages, non-carbonated beverages, alcoholic beverages, non-alcoholic beverages, beer-flavored beverages such as beer or non-alcoholic beer, coffee beverages, tea beverages, cocoa beverages, nutritional beverages and functional beverages.

[0051] The energy (total energy, calories) of the beverage of the present invention may be, depending on the embodiment, 0 to 50 Kcal / 100 mL, 0 to 45 Kcal / 100 mL, 0 to 40 Kcal / 100 mL, 0 to 35 Kcal / 100 mL, 0 to 30 Kcal / 100 mL, 0 to 24 Kcal / 100 mL, 0 to 22 Kcal / 100 mL, 0 to 20 Kcal / 100 mL, 0 to 15 Kcal / 100 mL, 0 to 10 Kcal / 100 mL, 0 ~5Kcal / 100mL, 0.1~50Kcal / 100mL, 0.1~45Kcal / 100mL, 0.1~40Kcal / 100mL, 0.1~35Kcal / 100mL, 0.1~30Kcal / 100mL, 0.1~24Kcal / 100mL, 0.1~22Kcal / 100mL, 0.1~20Kcal / 100mL, 0.1~15Kcal / 100mL, 0.1~10Kcal / 100mL, 0.1~5Kcal / 100mL, 1~50Kcal / 100mL, 1~45Kcal / 100mL, 1~40Kcal / 100mL, 1~35Kcal / 100mL, 1~30Kcal / 100mL, 1~2 4Kcal / 100mL, 1~22Kcal / 100mL, 1~20Kcal / 100mL, 1~15Kcal / 100mL, 1~10Kcal / 100mL, 1~5Kcal / 100mL, 5~50Kc al / 100mL, 5~45Kcal / 100mL, 5~40Kcal / 100mL, 5~35Kcal / 100mL, 5~30Kcal / 100mL, 5~24Kcal / 100mL, 5~20Kcal / 100mL, 5~15Kcal / 100mL, 5~10Kcal / 100mL, 10~50Kcal / 100mL, 10~45Kcal / 100mL, 10~40Kcal / 100mL, 10~35Kc al / 100mL, 10~30Kcal / 100mL, 10~24Kcal / 100mL, 10~20Kcal / 100mL, 10~15Kcal / 100mL, 15~50Kcal / 100mL, 15~ 45Kcal / 100mL, 15~40Kcal / 100mL, 15~35Kcal / 100mL, 15~30Kcal / 100mL, 15~24Kcal / 100mL, 15~20Kcal / 100mL , 20-50Kcal / 100mL, 20-45Kcal / 100mL, 20-40Kcal / 100mL, 20-35Kcal / 100mL, 20-30Kcal / 100mL, 20-24Kcal / 100mL, 24-50Kcal / 100mL, 24-45Kcal / 100mL, 24-40Kcal / 100mL, 24-35Kcal / 100mL or 24-30Kcal / 100mL.

[0052] The pH of the beverage of the present invention is not particularly limited, and may be 2.0 to 7.0, 2.5 to 6.5, 3.0 to 6.0, 3.5 to 5.5, 2.0 to 5.0, 2.5 to 5.0, 3.0 to 5.0, 3.5 to 5.0, 2.0 to 4.5, 2.5 to 4.5, 3.0 to 4.5, 3.5 to 4.5, 2.0 to 4.0, 2.5 to 4.0, 3.0 to 4.0, or 3.5 to 4.0. In some embodiments, the pH of the beverage of the present invention is preferably 2.0 to 4.5, more preferably 2.2 to 4.2, and even more preferably 2.7 to 4.0. When the pH is within the above range, the generation of microorganisms and the like that occurs during storage when the pH is not within the above range can be suppressed, and in addition, a refreshing taste can be obtained. The pH of the beverage can be determined by a well-known method, for example, by using a pH meter. The acidity of the beverage may come from natural acids from citrus fruits. Additionally, in some embodiments, acidity regulators, including but not limited to citric acid, are added to adjust the pH of the beverage.

[0053] The beverage of the present invention can be prepared as a packaged beverage by heat sterilization and packaging. Examples of such packaging include, but are not limited to, PET bottles, aluminum cans, steel cans, paper packaging, chilled cups and bottles. In some embodiments, the beverage of the present invention has high light stability and / or appearance stability due to the low content of citrus oils such as limonene, and has a unique appearance of a yellowish, almost transparent color, and therefore transparent packaging such as transparent PET bottles and transparent glass bottles is preferred. When heat sterilization is performed, the type of heat sterilization is not particularly limited, and heat sterilization can be performed by utilizing common techniques such as UHT sterilization and retort sterilization. The temperature during the heat sterilization process is not particularly limited, but is, for example, 65 to 130°C, preferably 85 to 120°C, for 10 to 40 minutes. However, as long as a sterilization value equivalent to that under the above conditions can be obtained, sterilization can be performed without any problem at an appropriate temperature for a few seconds, for example, 5 to 30 seconds.

[0054] The food or beverage of the present invention may suitably contain one or more additional additives that are generally contained in foods or beverages, such as antioxidants (such as sodium erythorbate), emulsifiers (sucrose esters of fatty acids, sorbitan esters of fatty acids, polyglycerol esters of fatty acids, etc.), acidulants, and flavorings, so long as they do not affect the effects of the present invention.

[0055] The method of producing the food or beverage of the present invention is not limited, so long as the food or beverage of the present invention contains the above amounts of pectin and limonene. In some embodiments, the beverage of the present invention is prepared by adding the above ingredients to water. In some embodiments, the food or beverage of the present invention is prepared by using some parts of citrus fruits and adjusting the amounts of ingredients as described above. In some embodiments, the food or beverage of the present invention is prepared by using the composition of the present invention described in the section "1. Citrus-derived food or beverage composition". Thus, a further embodiment of the present invention is a beverage comprising the citrus-derived food or beverage composition described in that section. Use of the composition described herein in the preparation of a food or beverage is also provided. In some embodiments, the composition of the present invention can be obtained by the method disclosed herein. In a preferred embodiment, the composition of the present invention is produced by the method disclosed herein.

[0056] 3. Method for producing a citrus-derived food or beverage composition In a third aspect, the present invention provides a method (hereinafter referred to as "method of producing a composition of the invention"): 1. A method for producing a citrus-derived food or beverage composition comprising the steps of: Separating albedo from citrus fruits; extracting the albedo with a solvent to obtain an albedo extract; Adding pectinase to the albedo extract A method comprising:

[0057] The method for producing the composition of the present invention is to produce a citrus-derived food or beverage composition according to some of the embodiments of the composition of the present invention described in the section "1. Citrus-derived food or beverage composition."

[0058] The method includes separating albedo from citrus. The citrus is not limited and may be selected from the citrus described in the section "1. Food or beverage compositions derived from citrus". As shown in FIG. 1, citrus (10) is generally composed of segments (7) with juice vesicles, seeds (9), and peel (1) composed of albedo (5) and flavedo (3). In some embodiments, the method uses the albedo by separating it from the citrus. Any separation method may be used as long as the albedo can be separated from the citrus. For example, a citrus essential oil extractor (e.g., Polycitrus from Fratelli Indelicato Srl) may be used to separate the albedo.

[0059] When the albedo is separated, the albedo may contain a small amount of other components derived from citrus fruits. For example, the separated albedo may contain a small amount of other components derived from citrus fruits, such as seeds, segments having juice vesicles, juice, flavedo, and combinations of one or more of these. In some embodiments, the separated albedo is essentially composed of albedo. The phrase "consist essentially of" as used herein means that the separated albedo may contain a small amount of other components derived from citrus fruits within a range that does not impair the effects of the present invention. In some embodiments, the isolated albedo contains 0-30%, 0-25%, 0-20%, 0-25%, 0-20%, 0-15%, 0-10%, 1-30%, 1-25%, 1-20%, 1-25%, 1-20%, 1-15%, 1-10%, 2-10%, 3-10%, 4-10%, 5-10%, 1-9%, 1-8%, 1-7%, 1-6%, or 1-5% by weight of other citrus-derived components based on the total weight of the isolated albedo.

[0060] The method includes extracting the albedo with a solvent to obtain an albedo extract. The albedo extract may be in the form of a slurry containing the albedo and the solvent. The extraction of the albedo may be performed by known methods using any suitable solvent. In a preferred embodiment, the extraction efficiency is improved by subjecting the albedo to a physical treatment prior to extraction. Examples of such physical treatment include, but are not limited to, cutting, crushing, grinding, or squeezing the albedo into a form such as dice, chop, pulp, powder, etc. In a preferred embodiment, the albedo may be physically treated using a mill, a millstone, or other milling equipment. The size of the albedo after physical treatment is not particularly limited, and may be, for example, 50 mm or less, 40 mm or less, 30 mm or less, 20 mm or less, 10 mm or less, 5 mm or less, 2 mm or less, 1 mm or less, 0.5 mm or less, 0.1 to 5 mm, 0.1 to 4 mm, 0.1 to 3 mm, 0.1 to 2 mm, 0.1 to 1 mm, or 0.3 to 2 mm. In a preferred embodiment, the size of the albedo after physical treatment is 0.1-1 mm or 0.3-2 mm. The size of the albedo after physical treatment refers to the average diameter of the albedo fragments produced in the physical treatment. The size of the fragments can be confirmed after chopping, for example, by using a sieve shaker with different mesh sizes to separate and quantify fragments of known diameter.

[0061] The extraction of the albedo may be carried out using various solvents. Examples of such solvents include, but are not limited to, water, alcohol, and a mixture of water and alcohol. In some embodiments, the solvent is water. Any type of water may be used as long as it does not adversely affect the flavor. Examples include tap water, ion-exchanged water, soft water, distilled water, and deaerated water obtained by degassing. The amount of the solvent is not particularly limited, but may be an amount sufficient to form a slurry when the solvent is mixed with pressed albedo having a size of 0.1 to 2 mm, etc. In some embodiments, the amount of the albedo is 10 to 90% by weight, 20 to 80% by weight, 25 to 70% by weight, 30 to 60% by weight, or 30 to 50% by weight, based on the total weight of the albedo and the solvent. In a preferred embodiment, the amount of the albedo is 30 to 50% by weight, based on the total weight of the albedo and the solvent. The extraction may be carried out at any suitable temperature, but is preferably carried out at room temperature.

[0062] The method includes adding pectinase to the albedo extract. Without wishing to be bound by theory, the decomposition of pectin in the albedo extract using pectinase contributes to the unique appearance of the composition with a yellowish, almost transparent color. The amount of pectinase added is not particularly limited. The amount can vary depending on various processing conditions, including the titer of pectinase used, the type of albedo used, and the degree of squeezing. In some embodiments, the amount of pectinase added ranges from 0.001 to 1% by weight, 0.001 to 0.5% by weight, 0.001 to 0.2% by weight, 0.001 to 0.1% by weight, 0.001 to 0.05% by weight, 0.01 to 1% by weight, 0.01 to 0.5% by weight, 0.01 to 0.2% by weight, 0.01 to 0.1% by weight, or 0.01 to 0.05% by weight, based on the total amount of albedo and solvent. In a preferred embodiment, the amount of pectinase added is 0.01 to 0.05% by weight based on the total amount of albedo and solvent.

[0063] The pectinase used in the present method is not particularly limited as long as it can degrade pectin by hydrolysis, and any known pectinase that can hydrolyze pectin can be used. Pectinases include, but are not limited to, pectinesterase, which contributes to the hydrolysis of methyl ester bonds in pectin, and polygalacturonase and pectin lyase, both of which contribute to the hydrolysis of alpha-1,4 glycosidic bonds between galacturonic acid residues. In a preferred embodiment, polygalacturonase and pectin lyase are used as pectinases. In some embodiments, commercially available pectinases, such as Pectinex® Ultra Mash, which contains polygalacturonase and pectin lyase, are used for enzymatic treatment.

[0064] After adding pectinase to the albedo extract, the enzyme treatment can be carried out at a suitable temperature for a suitable time. In some embodiments, the enzyme treatment is carried out at a temperature of 30 to 60°C, 35 to 60°C, 40 to 60°C, 45 to 60°C, 50 to 60°C, 30 to 55°C, 35 to 55°C, 40 to 55°C, or 45 to 55°C. In some embodiments, the enzyme treatment is carried out for 0.5 hours or more, 1 hour or more, 1.5 hours or more, 2 hours or more, 4 hours or more, 5 hours or more, 10 hours or more, 12 hours or more, 24 hours or more, 0.5 to 24 hours, 1 to 24 hours, 1.5 to 24 hours, 2 to 24 hours, 4 to 24 hours, 5 to 24 hours, 10 to 24 hours, or 12 to 24 hours. In a preferred embodiment, the enzyme treatment is carried out at a temperature of 45 to 55°C for 2 hours.

[0065] As long as pectinase is used in the enzymatic treatment, any other enzymes such as xylase, mannanase and cellulase may also be used in combination. The amount of the other enzymes to be combined is not particularly limited and can be adjusted according to the type of albedo used, etc. For example, such other enzymes may be used in an amount of 0.001 to 1 wt%, 0.001 to 0.5 wt%, 0.001 to 0.2 wt%, 0.001 to 0.1 wt%, 0.001 to 0.05 wt%, 0.01 to 1 wt%, 0.01 to 0.5 wt%, 0.01 to 0.2 wt%, 0.01 to 0.1 wt%, or 0.01 to 0.05 wt%, based on the total amount of the albedo and the solvent.

[0066] In a preferred embodiment, the enzyme treatment is carried out under stirring to improve efficiency. The type of stirrer used is not particularly limited, and for example, a vertical stirrer, a horizontal stirrer, a magnetic stirrer, a shaker, etc. can be used.

[0067] In some embodiments, solid-liquid separation is carried out using any known method, without limitation. In a preferred embodiment, solid-liquid separation can be carried out using pressure filtration, centrifugation, multi-stage filtration, etc. By using a continuous centrifuge, a large amount of solid and liquid fractions can be separated in a short time.

[0068] The method may further include inactivating the enzyme to terminate the enzyme treatment. The enzyme inactivation may be performed by heating the reaction solution. In some embodiments, the enzyme inactivation may be performed by heating the reaction solution to 80°C or higher, 85°C or higher, 90°C or higher, or 95°C or higher. The heating time may be 10 seconds or more, 15 seconds or more, 20 seconds or more, 25 seconds or more, 30 seconds or more, 30 seconds or more, 35 seconds or more, 40 seconds or more, 45 seconds or more, 50 seconds or more, 55 seconds or more, 60 seconds or more, 10 to 60 seconds, 10 to 50 seconds, 10 to 40 seconds, or 20 to 50 seconds. In some embodiments, the enzyme inactivation is performed during sterilization. In a preferred embodiment, the reaction solution is sterilized by heat equivalent to a heat treatment at 93°C for 30 seconds or more.

[0069] In the method of the present invention, "food or beverage composition", "pectin", "limonene", "furanolactone", "flavonoid", "galacturonic acid" and "albedo" are defined as described in the above paragraphs for oral compositions, and the numerical values ​​described in the above paragraphs apply as is for beverages.

[0070] 4. Methods for producing beverages containing citrus-derived food or beverage compositions In a fourth aspect, the present invention provides a method for producing a beverage comprising the citrus-derived food or beverage composition (hereinafter referred to as "method for producing a beverage of the present invention").

[0071] A method of producing a beverage of the present invention comprises diluting a composition according to the first aspect or a composition produced by a method according to the third aspect with a beverage solvent. In some embodiments, the method comprises adding an ingredient other than the citrus-derived food or beverage composition before or after dilution. Additionally, the method according to some embodiments may further comprise packaging and / or sterilization as described above.

[0072] In the method for producing the beverage of the present invention, "food or beverage composition", "pectin", "limonene", "furanolactone", "flavonoid", "galacturonic acid" and "albedo" are defined as described in the above section for the oral composition, and the numerical values ​​described in the above section apply as is for the beverage.

[0073] While the present invention has been described in conjunction with the exemplary embodiments set forth herein, many equivalent modifications and variations will be apparent to those skilled in the art given this disclosure. Accordingly, the exemplary embodiments of the invention set forth herein are considered to be illustrative and not limiting. Various modifications to the described embodiments may be made without departing from the spirit and scope of the invention.

[0074] For the avoidance of doubt, any theoretical explanations provided herein are provided for the purpose of improving the understanding of the reader, and the inventors do not wish to be bound by these theoretical explanations.

[0075] Any section headings used herein are for organizational purposes only and are not to be construed as limiting the subject matter described.

[0076] Throughout this specification, including the claims which follow, and unless the context requires otherwise, the words "comprise," "contain," and "include," as well as variations such as "comprises," "comprising," "containing," and "including," will be understood to imply the inclusion of a stated integer or step or group of integers or steps, but not the exclusion of any other integer or step or group of integers or steps.

[0077] It should be noted that, as used herein and in the appended claims, the singular forms "a," "an," and "the" include plural referents unless the context clearly dictates otherwise. Ranges may be expressed herein as from "about" one particular value and / or to "about" another particular value. When such a range is expressed, another embodiment includes from the one particular value and / or to the other particular value. Similarly, when values ​​are expressed as approximations by use of the antecedent "about," it is to be understood that the particular value forms another embodiment. The term "about" in connection with a numerical value is optional and means, for example, + / - 10%.

[0078] Further exemplary embodiments The present invention is also described and demonstrated by the following additional exemplary embodiments, which should not be construed as limiting the scope and meaning of the present invention.

[0079] In one embodiment, a citrus-derived food or beverage composition is provided, the composition having a pectin content of 0.01 g / 100 g to 0.7 g / 100 g, 0.01 g / 100 g to 0.2 g / 100 g, or 0.01 g / 100 g to 0.15 g / 100 g, and a limonene content of 0.001 mg / 100 g to 1 mg / 100 g. The limonene content of the composition may be preferably 0.001 mg / 100 g to 0.2 mg / 100 g, more preferably 0.001 mg / 100 g to 0.1 mg / 100 g, and even more preferably 0.01 mg / 100 g to 0.08 mg / 100 g.

[0080] In one embodiment, there is provided a food or beverage composition derived from citrus fruits, the composition having an amount of pectin of less than 1 g / 100 g, 0.01 g / 100 g to 0.7 g / 100 g, 0.01 g / 100 g to 0.5 g / 100 g, 0.01 g / 100 g to 0.2 g / 100 g, 0.01 g / 100 g to 0.15 g / 100 g, 0.01 g / 100 g to 0.1 g / 100 g, or 0.01 g / 100 g to 0.05 g / 100 g, and an amount of limonene of less than 4 mg / 100 g, 0.001 mg / 100 g to 2 mg / 100 g mg / 100g, 0.001 mg / 100g to 1 mg / 100g, 0.001 mg / 100g to 0.5 mg / 100g, 0.001 mg / 100g to 0.3 mg / 100g, 0.001 mg / 100g to 0.1 mg / 100g or 0.001 mg / 100g to 0.08 mg / 100g.

[0081] In one embodiment, there is provided a citrus-derived food or beverage composition, the composition having a pectin content of 0.01 g / 100 g to 0.7 g / 100 g, 0.01 g / 100 g to 0.2 g / 100 g, or 0.01 g / 100 g to 0.15 g / 100 g, a limonene content of 0.001 mg / 100 g to 1 mg / 100 g, the composition containing one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin, and a total content of the one or more furanolactones of 95,000 ppb or more, 100,000 to 250,000 ppb, or 120,000 to 200,000 ppb. Preferably, the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin in the composition is 0.2 or less, 0.0001 to 0.2, 0.001 to 0.1, or 0.001 to 0.04.

[0082] In one embodiment, there is provided a food or beverage composition derived from citrus fruits, the composition having an amount of pectin of less than 1 g / 100 g, 0.01 g / 100 g to 0.7 g / 100 g, 0.01 g / 100 g to 0.5 g / 100 g, 0.01 g / 100 g to 0.2 g / 100 g, 0.01 g / 100 g to 0.15 g / 100 g, 0.01 g / 100 g to 0.1 g / 100 g, or 0.01 g / 100 g to 0.05 g / 100 g, and an amount of limonene of less than 4 mg / 100 g, 0.001 mg / 100 g to 2 mg / 100 g and the composition contains one or more types of furanolactone selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin, and the total content of the one or more types of furanolactone is 95,000 ppb or more, 100,000 to 250,000 ppb, or 120,000 to 200,000 ppb. Preferably, the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin in the composition is 0.2 or less, 0.0001 to 0.2, 0.001 to 0.1, or 0.001 to 0.04.

[0083] In one embodiment, there is provided a citrus-derived food or beverage composition, the composition having a pectin content of 0.01 g / 100 g to 0.7 g / 100 g, 0.01 g / 100 g to 0.2 g / 100 g, or 0.01 g / 100 g to 0.15 g / 100 g, a limonene content of 0.001 mg / 100 g to 1 mg / 100 g, the composition containing one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin, and a total content of the one or more flavonoids of 63,000 ppb or more, 70,000 to 200,000 ppb, or 80,000 to 110,000 ppb. Preferably, the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the composition is 0.3 or less, 0.0001 to 0.3, 0.001 to 0.1, or 0.001 to 0.04.

[0084] In one embodiment, there is provided a food or beverage composition derived from citrus fruits, the composition having an amount of pectin of less than 1 g / 100 g, 0.01 g / 100 g to 0.7 g / 100 g, 0.01 g / 100 g to 0.5 g / 100 g, 0.01 g / 100 g to 0.2 g / 100 g, 0.01 g / 100 g to 0.15 g / 100 g, 0.01 g / 100 g to 0.1 g / 100 g, or 0.01 g / 100 g to 0.05 g / 100 g, and an amount of limonene of less than 4 mg / 100 g, 0.001 mg / 100 g to 2 mg / 100 g and the composition contains one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, and the total content of the one or more flavonoids is 63,000 ppb or more, 70,000 to 200,000 ppb, or 80,000 to 110,000 ppb. Preferably, the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the composition is 0.3 or less, 0.0001 to 0.3, 0.001 to 0.1, or 0.001 to 0.04.

[0085] In one embodiment, a beverage comprising a citrus-derived food or beverage composition, the beverage having an amount of pectin less than 0.1 g / 100 g, 0.001 to 0.2 g / 100 g, or 0.001 to 0.05 g / 100 g, an amount of limonene less than 0.4 mg / 100 g, 0.0001 to 0.2 mg / 100 g, or 0.0001 to 0.05 mg / 100 g, the beverage containing one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin, and one or more The beverage is provided in which the total content of the above furanolactones is 9,500 ppb or more, the beverage contains one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, the total content of the one or more flavonoids is 6,300 ppb or more, and the ratio of the content of nomilin to the total content of the one or more furanolactones is 17% by weight or less, 0.1% by weight to 10% by weight, or 0.1% by weight to 5% by weight. Preferably, the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin in the beverage is 0.2 or less, 0.0001 to 0.2, 0.001 to 0.1, or 0.001 to 0.04. Preferably, the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the beverage is 0.3 or less, 0.0001 to 0.3, 0.001 to 0.1, or 0.001 to 0.04.

[0086] In one embodiment, a beverage comprising a citrus-derived food or beverage composition, wherein the beverage contains a pectin content of less than 0.01 g / 100 g, 0.0001 to 0.02 g / 100 g, or 0.0001 to 0.005 g / 100 g, the beverage contains a limonene content of less than 0.04 mg / 100 g, 0.00001 to 0.02 mg / 100 g, or 0.00001 to 0.005 mg / 100 g, and the beverage contains one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin. The beverage contains one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, the total content of the one or more flavonoids is 630 ppb or more, and the ratio of the content of nomilin to the total content of the one or more furanolactones is 17% by weight or less, 0.1% to 10% by weight, or 0.1% to 5% by weight. Preferably, the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin in the beverage is 0.2 or less, 0.0001 to 0.2, 0.001 to 0.1, or 0.001 to 0.04. Preferably, the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the beverage is 0.3 or less, 0.0001 to 0.3, 0.001 to 0.1, or 0.001 to 0.04.

[0087] In one embodiment, a beverage comprising a citrus-derived food or beverage composition, the beverage having a pectin content of less than 0.001 g / 100 g, 0.00001 to 0.002 g / 100 g, or 0.00001 to 0.0005 g / 100 g, a limonene content of less than 0.004 mg / 100 g, 0.000001 to 0.002 mg / 100 g, or 0.000001 to 0.0005 mg / 100 g, and the beverage containing one or more fulminants selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin. The beverage contains lanolactone, and the total content of one or more furanolactones is 95 ppb or more, and the beverage contains one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin, and the total content of one or more flavonoids is 63 ppb or more, and the ratio of the content of nomilin to the total content of one or more furanolactones is 17% by weight or less, 0.1% by weight to 10% by weight, or 0.1% by weight to 5% by weight. Preferably, the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin in the beverage is 0.2 or less, 0.0001 to 0.2, 0.001 to 0.1, or 0.001 to 0.04. Preferably, the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the beverage is 0.3 or less, 0.0001 to 0.3, 0.001 to 0.1, or 0.001 to 0.04.

[0088] In one embodiment, a beverage comprising a citrus-derived food or beverage composition, the beverage having a pectin content of less than 0.0002 g / 100 g, 0.000002 to 0.004 g / 100 g, or 0.000002 to 0.0001 g / 100 g, a limonene content of less than 0.0008 mg / 100 g, 0.0000002 to 0.0004 mg / 100 g, or 0.0000002 to 0.0001 mg / 100 g, and the beverage having one or more selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin. The beverage contains the above furanolactone, the total content of one or more furanolactones is 10 ppb or more, the beverage contains one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, the total content of one or more flavonoids is 10 ppb or more, and the ratio of the content of nomilin to the total content of one or more furanolactones is 17% by weight or less, 0.1% by weight to 10% by weight, or 0.1% by weight to 5% by weight. Preferably, the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin and nomilin in the beverage is 0.2 or less, 0.0001 to 0.2, 0.001 to 0.1, or 0.001 to 0.04. Preferably, the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the beverage is 0.3 or less, 0.0001 to 0.3, 0.001 to 0.1, or 0.001 to 0.04.

[0089] In one embodiment, a beverage comprising a citrus-derived food or beverage composition, wherein the amount of soluble pectin in the beverage is less than 0.0002 g / 100 g, 0.000002 to 0.004 g / 100 g, or 0.000002 to 0.0001 g / 100 g, the amount of limonene in the beverage is less than 0.0008 mg / 100 g, 0.0000002 to 0.0004 mg / 100 g, or 0.0000002 to 0.0001 mg / 100 g, and the beverage is further comprised of one or more soluble pectins selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin. The beverage contains one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin, the total content of the one or more flavonoids is 10 ppb or more, and the ratio of the content of nomilin to the total content of the one or more furanolactones is 17% by weight or less, 0.1% by weight to 10% by weight, or 0.1% by weight to 5% by weight. Preferably, the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin in the beverage is 0.2 or less, 0.0001 to 0.2, 0.001 to 0.1, or 0.001 to 0.04. Preferably, the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin in the beverage is 0.3 or less, 0.0001 to 0.3, 0.001 to 0.1, or 0.001 to 0.04. EXAMPLES

[0090] [Example 1] Production of citrus extracts and beverages containing said extracts (1) Preparation of citrus extract from albedo (Sample 1A) The lemon fruit albedo and flavedo were obtained separately from the lemon fruit, from which the juice had been extracted, using a citrus essential oil extractor (Polycitrus, Fratelli Indelicato Srl). The flavedo had a thickness of about 2-3 mm. The albedo was pressed to a size of about 0.5 mm using a grinder mill, and then water was added to prepare a slurry (concentration: 33-50%). Subsequently, pectinase (Pectinex® Ultra Mash, Novozyme A / S) was added to the slurry in an amount of 0.02% based on the total weight of the slurry, and enzymatically treated at 45-55°C for 2 hours under stirring. After that, the solution was decanted and centrifuged to separate into solid and liquid phases, thereby obtaining a citrus extract (sample 1A) as the supernatant. The citrus extract (sample 1A) was sterilized by heat treatment at 90-100°C for 20 seconds or more. Heat treatment was also performed to inactivate the enzymes as well.

[0091] (2) Preparation of citrus extracts from both albedo and flavedo (Sample 1B) Both the albedo and flavedo of lemon fruit were obtained from lemon fruit whose juice had already been extracted using a citrus juice extractor (manufactured by John Bean Technologies Corporation). The albedo and flavedo were squeezed to a size of about 0.5 mm using a grinder mill, and then water was added to prepare a slurry (concentration: 33-50%). The citrus extract (Sample 1B) was obtained by carrying out enzyme treatment, decantation, centrifugation, and heat sterilization in the same manner as Sample 1A.

[0092] (3) Production of citrus extract from albedo without enzyme treatment (Sample 1C) The lemon fruit albedo and flavedo were obtained separately from the lemon fruit from which the juice had been extracted using a citrus essential oil extractor (Polycitrus, manufactured by Fratelli Indelicato Srl). The albedo was pressed to a size of about 0.5 mm using a grinder mill, and then water was added to prepare a slurry (concentration: 33-50%). Unlike the production of sample 1A, no enzyme treatment was performed. The slurry was subjected to solid-liquid separation using a decanter and centrifugation, and the citrus extract (sample 1C) was obtained as the supernatant. The citrus extract was then sterilized by heat treatment at 90-100°C for 20 seconds or more.

[0093] (4) Production of citrus extract from flavedo without enzyme treatment (Sample 1D) The lemon fruit albedo and flavedo were obtained separately from the lemon fruit from which the juice had been extracted using a citrus essential oil extractor (Polycitrus, manufactured by Fratelli Indelicato Srl). The flavedo was pressed to a size of about 0.5 mm using a grinder mill, and then water was added to prepare a slurry (concentration: 33-50%). Unlike the preparation of sample 1A, no enzyme treatment was performed. The slurry was subjected to solid-liquid separation using a decanter and centrifugation, and a citrus extract (sample 1D) was obtained as the supernatant. The citrus extract was then sterilized by heat treatment at 90-100°C for 20 seconds or more.

[0094] (5) Production of beverage samples containing citrus extracts The sample solutions (citrus extracts) obtained in Example 1 (Samples 1A, 1B, 1C, or 1D) were diluted with mineral water (pH: about 7, "Minami-Alps Tennensui", still water, Suntory Beverage & Food Limited) to prepare beverage samples of various concentrations. The compositions of the beverage samples are described in Example 3.

[0095] [Example 2] Chemical analysis of citrus extracts and beverages containing said extracts (1) Analysis of pectin The sample solution obtained in Example 1 was treated to hydrolyze the pectin extracted in hot water (soluble pectin) and the pectin extracted in dilute hydrochloric acid (insoluble pectin). The total pectin content was then analyzed by measuring the amount of galacturonic acid using the m-hydroxydiphenyl method (colorimetric method). The analysis details are as follows: Pretreatment of soluble and insoluble pectins i) 10 g of sample was placed in a glass centrifuge tube. Water and 99.5% ethanol were added to the glass centrifuge tube and it was heated at 80° C. for 1 hour. ii) The supernatant was then obtained from the glass centrifuge tube and filtered through a glass fiber filter. The residue on the glass fiber filter was washed several times to remove low molecular weight sugars. The glass fiber filter was then returned to the glass centrifuge tube, water was added, and the tube was heated in a boiling bath for 1 hour. The supernatant was then filtered through a glass fiber filter. Quantitative determination of soluble pectin The filtrate obtained in step ii) above was cooled. The filtrate was then diluted to a fixed amount to prepare a test solution for determining soluble pectin. The amount of galacturonic acid obtained was quantified by the m-hydroxydiphenyl method to obtain the amount of galacturonic acid (A). The amount of soluble pectin was calculated by the following formula (correction factor, 0.91): Amount of soluble pectin = amount of galacturonic acid (A) x 0.91. Quantitative determination of insoluble pectin The glass fiber filter paper obtained in step ii) above was placed back into a glass centrifuge tube, to which 0.05 mol / L hydrochloric acid was added, and heated in a boiling bath for 1 hour. After cooling, the sample was diluted to adjust the volume to a predetermined level and filtered through a filter paper to prepare a test solution for determining insoluble pectin. The amount of galacturonic acid obtained was quantified by the m-hydroxydiphenyl method to obtain the amount of galacturonic acid (B). The amount of insoluble pectin was calculated by the following formula (correction factor, 0.91): Amount of insoluble pectin = amount of galacturonic acid (B) x 0.91. Total Pectin The total amount of pectin was calculated by adding the amounts of soluble pectin and insoluble pectin obtained above.

[0096] (2) Analysis of DL-Limonene 10 mL of the sample solution obtained from Example 1, or 10 mL of a diluted solution for high performance liquid chromatography (HPLC) prepared by diluting the sample solution with distilled water, was placed in a glass screw vial with a volume of 20 mL, and then the components were adsorbed at room temperature for 30 minutes using a Twister (GERSTEL). The dilution degree of the sample solution was adjusted to obtain a clearer peak in GC / MS. The resulting solution was then analyzed by GC / MS and quantified by the standard addition method. The analysis details are as follows: Apparatus: Temperature programmable inlet (CIS4, Gerstel), thermal desorption unit (TDU2, Gerstel); GC system (7890B, Agilent Technologies), mass selective detector (5977B, Agilent Technologies) LTM column: DB-WAX UI, 30m x 0.25mm; 0.25μm, Agilent Technologies) TDU: 40℃(0.5min)~(720℃ / min)~250℃(5min) CIS4: -80℃(1.5min)~(12℃ / sec)~270℃(20min) Injection pressure: 359.02kPa Carrier gas: He Column temperature: 40℃ (3 min) ~ (5℃ / min) ~ 250℃ (5 min) MSD: SCAN mode, m / z 29-300, EI Quantification ion: DL-limonene (m / z 93)

[0097] (3) Analysis of Galacturonic Acid The sample solution obtained from Example 1 was analyzed by HPLC to quantify galacturonic acid. Water was added to 1 g of sample to adjust the volume to a given level. The sample was then filtered through a membrane filter and diluted with water. The diluted sample was subjected to high performance liquid chromatography (HPLC) analysis (ICS-6000 (Thermo Fisher Scientific)).

[0098] The amounts of pectin, limonene and galacturonic acid in Samples 1A-1C are summarized in Table 1 below. Based on the data in these tables, the theoretical amounts of pectin, limonene and galacturonic acid in a beverage containing 0.02% by weight of the extract obtained in Example 1 were also calculated and summarized in Table 2. These beverage samples were prepared as described in Example 1(5). For example, "Sample 1A Beverage" in Table 2 contains 0.02% by weight of the extract obtained in Example 1(1), i.e., Sample 1A, and mineral water (pH: about 7, "Minami-Alps no Tennensui", Stillwater, manufactured by Suntory Beverage & Food Limited). No reliable data on the pectin content in Sample 1C was obtained.

[0099] [Table 1]

[0100] [Table 2]

[0101] (4) Analysis of flavonoids and furanolactones The sample solution obtained in Example 1 was diluted with distilled water for high performance liquid chromatography. Ethanol for high performance liquid chromatography was added to the diluted solution so that the percentage of ethanol in the solution was 50% by weight, and then the solution was mixed. 2 mL of the obtained solution was placed in a centrifugal filter (Ultrafree-CL, GV 0.22 μm, PVDF, manufactured by Merck Millipore) and centrifuged at 3,000 rpm and 4° C. for 15 minutes or more to obtain a filtrate as an analytical sample. LC-MS analysis was performed on the analytical sample and quantified by absolute calibration method. The analysis details are as follows: High performance liquid chromatography: 1290 Infinity II (Agilent Technologies) Column: CORTECS UPLC T3 1.6 μm, 2.1 × 150 mm (Warters) Column temperature: 40℃ Mobile phase: (A) 0.1% formic acid solution for LC / MS, (B) acetonitrile for LC / MS Mobile phase gradient conditions: 5% B (0–1 min) → 100% B (29.5 min) → 100% B (31.5 min), waiting time for equilibration: 3.5 min. Flow rate: 0.4mL / min Injection volume: 2μL Mass spectrometry: Q Exactive Focus LC-MS / MS system (Thermo Fisher Scientific) Ionization method: HESI (heated electrospray ionization) Ionization section conditions: sheath gas flow rate: 50; auxiliary gas flow rate: 10; sweep gas flow rate: 0; spray voltage pos: 3.50 / neg, 2.50 |kV|; capillary temperature: 350°C; S-lens RF level: 50.0; auxiliary gas heater temperature: 300°C Mass spectrometer conditions: Orbitrap scan analysis, duration: 32 min; polarity switching, resolution: 70000; AGC target: 3e6; scan range: m / z 100-1500 Flow path switching valve: Waste liquid line (0 to 1.8 minutes), MS line (1.8 to 31.99 minutes)

[0102] The amounts of flavonoids and furanolactones measured by the above analyses are summarized in Tables 3-1 and 3-2. Based on the data in these tables, the theoretical amounts of these flavonoids and furanolactones in a beverage containing 0.02% by weight of the extract obtained in Example 1 were calculated and summarized in Tables 4-1 and 4-2. These beverage samples were prepared as described in Example 1(5). For example, "Sample 1A Beverage" in Tables 3-1 and 3-2 contains 0.02% by weight of the extract obtained in Example 1(1), i.e., Sample 1A, and mineral water (pH: about 7, "Minami-Alps no Tennensui", Stillwater, manufactured by Suntory Beverage & Food Limited).

[0103] [Table 3]

[0104] [Table 4]

[0105] [Table 5]

[0106] [Table 6]

[0107] [Example 3] Evaluation of citrus extracts and beverages containing said extracts (1) Flavor evaluation The extract sample obtained in Example 1(1) and the beverage sample obtained in Example 1(5) were subjected to a sensory test. Samples A-0, A-1, A-2, A-3, A-4, and A-5 contained the extract (sample 1A) in amounts of 0% by weight (0wt%), 0.02% by weight (0.02wt%), 0.10% by weight (0.10wt%), 1% by weight (1wt%), 10% by weight (10wt%), and 100% by weight (100wt%), respectively. In other words, sample A-0 is a reference sample consisting of water, while sample A-5 is equal to sample 1A. The panelists (3 people) were trained in the sensory evaluation of beverages, and the evaluation was carried out based on the following evaluation criteria: (Flavor evaluation criteria) 1: No flavor 2: Good flavor 3: Excellent flavor

[0108] In the evaluation, flavor means lemon-like fruitiness and freshness. The results thus obtained are shown in Table 5. The evaluation values ​​in the table are the average of the scores given by the three panelists. Samples with an average value of 2 or more were graded as "good".

[0109] [Table 7]

[0110] (2) Evaluation of photostability In order to evaluate the photostability of the beverage sample obtained in Example 1(5), the sample was filled into a transparent bottle and heated at 150 Wh / m 2The samples were irradiated with light (UV) at an irradiation intensity of 0.02 wt. %, 0.10 wt. %, 1 wt. % and 10 wt. % respectively of the extract (sample 1A). Samples C-0, C-1, C-2, C-3 and C-4 contained the extract (sample 1B) in an amount of 0.02 wt. %, 0.10 wt. %, 1 wt. % and 10 wt. % respectively of the extract (sample 1B). Samples D-0, D-1, D-2, D-3 and D-4 contained the extract (sample 1D) in an amount of 0.02 wt. %, 0.10 wt. %, 1 wt. % and 10 wt. % respectively of the extract (sample 1D). Samples B-0, C-0 and D-0 are reference samples. The panel consisted of three people trained in the sensory evaluation of beverages, and the evaluation was conducted based on the following evaluation criteria: (Evaluation Criteria for Light Stability) 1: A noticeable odor caused by photolysis is detected 2: Odor caused by photolysis is detectable 3: No odor caused by photolysis

[0111] The results thus obtained are shown in Tables 6 to 8. The evaluation values ​​in the tables are the average of the scores given by the three panelists. Samples having an average value of 3 or more were graded as "good".

[0112] [Table 8]

[0113] [Table 9]

[0114] [Table 10]

[0115] (3) Appearance evaluation The beverage samples obtained in Example 1(5) were subjected to an appearance stability test. The beverage samples used in this evaluation were based on Samples 1A and 1C, each of which contained 50% by weight of citrus extract (Samples 1A and 1C), respectively. Sample A-6 was based on Sample 1A, and Sample E-6 was based on Sample 1C. The samples were stored at 5°C or 37°C from day 0 to day 3. Day 0 was the day each sample was prepared. The presence or absence of precipitation was evaluated visually.

[0116] [Table 11]

[0117] [Table 12] [Explanation of symbols]

[0118] 1 pericarp 3 Flavedo 5. Albedo 7 Segment containing juice vesicles 9 seeds 10 Citrus fruits

Claims

1. 1. A food or beverage composition derived from citrus fruits, wherein the amount of pectin in said composition is less than 1 g / 100 g and the amount of limonene in said composition is less than 4 mg / 100 g.

2. 2. The composition according to claim 1, comprising one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin, wherein the total content of the one or more furanolactones is 95,000 ppb or more.

3. The composition according to claim 2, wherein the ratio of the content of nomilin to the total content of the one or more furanolactones is 17% by weight or less.

4. 3. The composition of claim 1, comprising one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, wherein the total content of the one or more flavonoids is 63,000 ppb or more.

5. 3. The composition of claim 1, comprising galacturonic acid in an amount of 0.02 g / 100 g or more.

6. 3. The composition of claim 1 or 2, comprising or consisting essentially of an extract of citrus albedo or an extract of pectinase-treated citrus albedo.

7. 10. Use of the composition of claim 1 or 2 in the manufacture of a food or beverage.

8. A beverage comprising the composition of claim 1.

9. 1. A beverage comprising a citrus-derived food or beverage composition, wherein the amount of pectin in the beverage is less than 0.5 g / 100 g and the amount of limonene in the beverage is less than 2 mg / 100 g.

10. 10. The beverage according to claim 8, comprising one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin, wherein the total content of the one or more furanolactones is 10 ppb or more.

11. The beverage according to claim 10, wherein the ratio of the content of nomilin to the total content of the one or more furanolactones is 17% by weight or less.

12. 10. The beverage according to claim 8 or 9, comprising one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone and narirutin, and the total content of the one or more flavonoids is 10 ppb or more.

13. 10. The beverage according to claim 8 or 9, comprising galacturonic acid in an amount of 0.004 mg / 100 g or more.

14. 10. A beverage according to claim 8 or 9, comprising or consisting essentially of an extract of citrus albedo or an extract of pectinase-treated citrus albedo.

15. 10. The beverage according to claim 8 or 9, wherein the ratio of the amount of limonene to the total amount of one or more furanolactones selected from the group consisting of limonin 17-β-D-glucoside, limonin, and nomilin in the beverage is 0.2 or less, or the ratio of the amount of limonene to the total amount of one or more flavonoids selected from the group consisting of sinensetin, hesperetin, hesperidin, diosmin, isoleufolin, heptamethoxyflavone, and narirutin in the beverage is 0.3 or less.

16. 1. A method for producing a citrus-derived food or beverage composition, comprising: separating albedo from said citrus fruit; extracting the albedo with a solvent to obtain an albedo extract; adding pectinase to the albedo extract; A method comprising:

17. 17. The method of claim 16, further comprising processing the albedo extract at 30-60°C for 0.5-24 hours after adding pectinase to the albedo extract.

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