Method for preparing flavoring compositions for food and beverages

Abstract

The present invention provides a method for preparing a flavoring composition for food and beverages, and a flavoring composition for food and beverages obtained by said preparation method. It also provides a method for producing citrus-flavored food and beverages using said flavoring composition, and a method for improving the taste of citrus-flavored food and beverages. [Solution] A method for preparing a flavor composition for food and beverages, comprising the following steps 1 and 2: (1) Step 1: Clarifying the juice of citrus fruits and collecting the clarified liquid. (2) Step 2: The recovered clarified liquid is subjected to an anion exchange resin, and the resulting liquid is recovered as the taste fraction.

Description

Technical Field

[0001] The present invention relates to a method for preparing a flavor composition for food and drink, and a flavor composition obtained by the preparation method. The present invention also relates to a method for producing a citrus food or drink using the flavor composition, and a method for improving the taste of citrus food or drink.

Background Art

[0002] Conventionally, fruit juice-containing food and drink including fruit juice-containing beverages and the like have been widely popular as palatable food and drink that provides fruit juice flavor, and research and development for improving the juice-like flavor and taste have been promoted.

[0003] For example, Patent Document 1 describes that blending a citrus flavor enhancer with rotundone as an active ingredient into food or drink containing essential oil or fruit juice of citrus fruits enhances the freshness and juiciness of citrus fruits. In addition, Patent Document 2 describes that blending a citrus flavor enhancer containing (E)-6-nonenal as an active ingredient into food or drink having a citrus flavor can impart a flavor with a citrus-specific peel-like body. Furthermore, Patent Document 3 discloses that a citrus flavor imparting or enhancing agent containing at least one selected from the group consisting of (E)-7-tridecenal, (Z)-7-tridecenal, (E)-8-tridecenal, (Z)-8-tridecenal, (E)-9-tridecenal, and (Z)-9-tridecenal as an active ingredient is blended into food or drink, whereby citrus-specific peel feeling and waxy flavor can be imparted or enhanced.

Prior Art Literature

Patent Literature

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

[0005] The object of the present invention is to provide a method for preparing a flavoring composition for food and beverages, and a flavoring composition obtained by said preparation method. Another object of the present invention is to provide a method for producing citrus-flavored food and beverages to improve their citrus taste, and a method for improving the taste of citrus-flavored food and beverages. [Means for solving the problem]

[0006] The inventors of the present invention have been diligently studying to solve the aforementioned problems and have discovered that a fraction obtained by processing citrus juice or its concentrate (hereinafter referred to as "fruit juice") in a specific way has the effect of improving the taste of citrus-based foods and beverages, particularly the fruity taste of citrus fruits. The present invention was completed by further research based on this finding and encompasses the following embodiments.

[0007] (I) Method for preparing a fragrance composition (I-1) A method for preparing a fragrance composition comprising the following steps 1 and 2: (1) Step 1: Clarifying the juice of citrus fruits and collecting the clarified liquid. (2) Step 2: The recovered clarified liquid is subjected to an anion exchange resin, and the resulting liquid is recovered as the taste fraction.

[0008] (II) Flavor composition for food and drink A fragrance composition obtained by the preparation method described in (II-1)(I-1). (II-2) The fragrance composition described in (II-1), which is a fragrance composition used in food and beverages.

[0009] (III) Citrus fruit-based food and beverages, and methods for producing the same. Citrus-flavored food or beverage to which the flavoring composition described in (III-1), (II-1), or (II-2) has been added. A method for producing citrus-flavored food or beverages, comprising the step of incorporating a fragrance composition as described in (III-2)(II-1) or (II-2).

[0010] (IV) Methods for improving the taste of citrus-based foods and beverages (IV-1) A method for improving the taste of citrus-based food and beverages, characterized by incorporating the flavoring composition described in (II-1) or (II-2) into the manufacturing process of citrus-based food and beverages or the manufacturing process thereof. (IV-2) A method for improving the taste of citrus-based food and beverages as described in (IV-1), wherein the taste is the taste of citrus juice. [Effects of the Invention]

[0011] According to the present invention, it is possible to prepare a flavoring composition for food and beverages that is suitably used to improve the taste of citrus-flavored food and beverages, particularly the juiciness of citrus fruits, and to provide such a flavoring composition. Furthermore, according to the preparation method of the present invention, it is possible to produce citrus-flavored food and beverages with improved citrus taste, particularly the juiciness of citrus fruits, and to provide such citrus-flavored food and beverages. Moreover, according to the method of the invention, it is possible to improve the citrus taste, particularly the juiciness of citrus fruits, in citrus-flavored food and beverages. [Brief explanation of the drawing]

[0012] [Figure 1] The results of Test Example 1 are shown. In the figure, "T-1" refers to test sample 1-1, "T-2" refers to test sample 1-2, "T-3" refers to test sample 1-3, and "T-4" refers to test sample 1-4. [Figure 2] The results of Test Example 2 are shown. In the figure, "T-1" refers to test sample 2-1, "T-2" refers to test sample 2-2, "T-3" refers to test sample 2-3, and "T-4" refers to test sample 2-4. [Figure 3] The results of Test Example 3 are shown. In the figure, "T-1" refers to test sample 3-1, "T-2" refers to test sample 3-2, "T-3" refers to test sample 3-3, and "T-4" refers to test sample 3-4. [Modes for carrying out the invention]

[0013] The flavor composition for food and drink targeted by the present invention (hereinafter also referred to as "the present flavor composition") contains two or more, preferably three or more, more preferably four or more taste-imparting compounds derived from citrus fruits. In the present specification, an aggregate of two or more taste-imparting compounds is referred to as a "taste component" for convenience. With regard to the types, number, and composition of the taste-imparting compounds contained in the taste component, although the details thereof are unspecified, the taste component can be recovered as a taste fraction in step 2 of the preparation method of the present invention described below (hereinafter also referred to as "the present production method"). That is, according to the present production method, the taste component, which is the active ingredient of the present flavor composition, can be prepared.

[0014] (I) Method for preparing this fragrance composition (this manufacturing method) The present production method comprises the following steps 1 and 2: (1) Step 1: clarifying citrus fruit juice and recovering a clarified liquid, (2) Step 2: applying the recovered clarified liquid to an anion exchange resin and recovering the passed liquid. These steps are described below.

[0015] (1) Step 1 (Clarification step) The fruits from which the juice is derived in this manufacturing method are citrus fruits. Citrus fruits are the fruits of plants belonging to the genera Citrus, Fortunella, and Poncirus within the subfamily Rutaceae of the family Rutaceae. Preferably, they are some of the Citrus and Fortunella genera that are used for food. Fruits belonging to the genus Citrus include mandarins (Unshu mandarin, Ponkan (also known as mandarin orange), etc.), oranges (Navel orange, Valencia orange, bergamot, etc.), grapefruits (Ruby, Marshmallow, etc.), tangors (Iyokan, Kiyomi, Harumi, Setoka, Tankan, etc.), tanzeros (Seminole, Minneola), sour citrus fruits (Yuzu, Kabosu, Sudachi, Lemon, Shikuwasa, etc.), pomelos (Pomelo), and other citrus fruits (Natsumikan, Hassaku, Hyuganatsu, Dekopon (registered trademark), etc.). Furthermore, examples of fruits belonging to the genus Fortunella that are used for food include Ningbo kumquat, long kumquat, and round kumquat. Preferably, the fruits belong to the genus Citrus, and more preferably, mandarins, oranges, and grapefruits. While there are no particular limitations on the origin, ripeness, or size of the citrus fruits that can be used in this manufacturing method, ripeness is preferable, and it is preferable that the fruits be at their peak ripeness for eating.

[0016] Citrus juice refers to the liquid component (straight juice) obtained by squeezing citrus fruits whole, or by puncturing or crushing the fruit and then straining it. The juice may also include concentrated straight juice, or diluted or reconstituted straight juice or concentrated juice. Generally, the juice itself is cloudy due to a mixture of water-soluble and water-insoluble components, and these water-insoluble components consist of fiber (pulp) and pectin, etc.

[0017] Step 1 is a process of removing water-insoluble components from the juice obtained from the fruit and clarifying the juice. For this reason, the juice subjected to Step 1 includes translucent juice and opaque juice (both referred to as "turbid juice"). In this process, clarification refers to a state that is transparent and free of turbidity, for example, an absorbance of 0.05 or less at a wavelength of 660 nm. The clarification process preferably includes a depulping process to remove fibrous material (pulp) contained in the fruit juice. Furthermore, the clarification process may also include a depectination process to remove pectin contained in the fruit juice.

[0018] Pulp content refers to insoluble solids among the water-insoluble components contained in fruit juice, as defined by the Japanese Agricultural Standards Inspection Method. Pulp content can be calculated using the method described in the said inspection method. Specifically, the sample is placed in a centrifugal sedimentation tube, centrifuged in a centrifuge with a radius of rotation of 14.5 cm at 20°C at 3,000 revolutions per minute for 10 minutes, and the volume % of the settled material is read using a centrifugal sedimentation tube (with markings) for measuring insoluble solids, and this volume is expressed as a percentage of the total volume of the sample ("Latest Encyclopedia of Fruit Juices and Fruit Beverages," published by the Japan Fruit Juice Association).

[0019] The depulping process is not particularly limited as long as it can remove (all or part of) the pulp from the fruit juice, and includes conventional methods such as centrifugation, filtration, and membrane separation. Centrifugal separation can be suitably used as an industrially simple method. The type of centrifuge is not limited, but examples include centrifugal sedimentation machines (separation plate type, decanter type, tube type, etc.) and centrifugal filters (basket type, etc.). The concentration of the fruit juice subjected to the depulping process is not limited, and straight fruit juice can be subjected to centrifugation as is, but if the viscosity of the straight fruit juice is high, it may be diluted with water or the like to improve the separation efficiency. Although not limited, the concentration of the fruit juice subjected to the depulping process can be selected from the range of Brix 1 to 30°, preferably 5 to 25°, and more preferably 10 to 20°.

[0020] The centrifugation processing conditions can be appropriately set considering the centrifugation effect (xG), centrifugation time, centrifugation temperature, and the concentration of the fruit juice. The centrifugation effect can be in the range of 500 to 60,000 (xG). Preferably, it can be in the range of 1,000 to 20,000 (xG), and more preferably, 3,000 to 10,000 (xG). The centrifugation time can be appropriately set from the range of 10 to 30 minutes. The centrifugation temperature can be set in the range of 4 to 30°C, preferably 4 to 20°C, taking into consideration the effect on the flavor components contained in the fruit juice.

[0021] Filtration methods are not limited to those using filters (for removing coarse particles), screens, or meshes (e.g., around 100-300 mesh). Examples of membrane separation methods include filtration using ultrafiltration membranes with a molecular weight cutoff of 10,000 or more, and membrane filtration using porous membranes with a pore size of approximately 0.5 μm.

[0022] The pectin removal treatment is not particularly limited as long as it can remove (all or part of) pectin from the fruit juice, and includes conventional methods such as ethanol precipitation, membrane separation, and enzymatic treatment. Ethanol precipitation can be suitably used as an industrially convenient method.

[0023] The ethanol precipitation method is a pectin removal method that utilizes the property that pectin contained in fruit juice is insoluble in ethanol. The ethanol concentration used in the ethanol precipitation method is set and adjusted so that the ethanol concentration in the treatment solution is in the range of 50 to 80% by volume. Preferably, it is 50 to 70% by volume, and more preferably 60 to 70% by volume. The ethanol precipitation method is preferably carried out at a temperature of -10 to 10°C. More preferably, it is at a temperature of 0 to 5°C. By letting it stand for 2 hours or more under the temperature of -10 to 10°C, the pectin contained in the fruit juice settles as an insoluble substance. Therefore, by collecting the supernatant, a clarified liquid of pectin-removed fruit juice can be prepared.

[0024] In addition to the ethanol precipitation method, other membrane separation methods that can be used include filtration using ultrafiltration membranes (ultrafilters) with pore sizes of 0.01 to 0.1 μm and microfilters with pore sizes of 0.1 to 0.45 μm.

[0025] While enzymatic treatment using pectinase is generally known as a pectin removal treatment, it is preferable not to use it in the present invention.

[0026] The clarification process may involve either the depulping treatment or the depectinization treatment described above, or a combination of both. Preferably, both depulping and depectinization treatments are performed. When combined, the order does not matter; the depulping treatment may be performed after the depectinization treatment, or vice versa. Thus, clarified fruit juice can be obtained.

[0027] (2) Step 2 (Anion exchange resin treatment step) Step 2 involves subjecting the clarified juice recovered in Step 1 to an anion exchange resin. This process allows for the preparation of a flavor fraction.

[0028] The fruit juice clarified liquid recovered in step 1 can be used directly with anion exchange resin, but it may be concentrated beforehand if necessary. The concentration of the clarified liquid is preferably adjusted to a Brix value of about 1 to 20°. More preferably, it is in the range of Brix 5 to 10°.

[0029] Furthermore, if the ethanol precipitation method is used as the pectin removal treatment in step 1, ethanol will be present in the clarified liquid. In this case, in order to minimize the effect of ethanol on the separation ability of the anion exchange resin, it is preferable to remove the ethanol from the clarified liquid beforehand (ethanol removal treatment). The method is not limited to any method that can remove ethanol, but for example, a method of volatilizing ethanol by heating and distilling under reduced pressure can be cited.

[0030] Furthermore, the clarified solution is preferably adjusted to a pH range of 2 to 5. More preferably, it is in the pH range of 3 to 5, and even more preferably, in the pH range of 3.5 to 4.5.

[0031] Generally, anion exchange resins have a positively charged fixed ion inside, and an anion that electrically neutralizes it. Since this anion can exchange with other anions, they are widely used for the purpose of adsorbing anions present in a target solution. Anion exchange resins can be broadly classified into two types: strongly basic anion exchange resins with quaternary amines as functional groups (Type I (exchange group): trimethylammonium group, Type II (exchange group): dimethylethanolammonium group), and weakly basic anion exchange resins with primary to tertiary amines (polyamines, dimethylamines, primary amines, etc.).

[0032] The anion exchange resin used in step 2 is not particularly limited as long as it has the performance described, and may be either a strongly basic anion exchange resin or a weakly basic anion exchange resin. Strongly basic anion exchange resins can be used over a wide pH range without being affected by pH, and can also exchange ions with neutral salts such as NaCl. Examples of strongly basic anion exchange resins, although not limited, include Diaion Sepabeads SA20A (manufactured by Mitsubishi Chemical Corporation) and Amberlite IRA400 (manufactured by Dow Chemical Corporation). Examples of weakly basic anion exchange resins include TOYOPEARL DEAE-650M (manufactured by Tosoh Corporation) and Macro-Prep DEAE (manufactured by Bio-Rad Laboratories).

[0033] Prior to use, it is desirable to wash the anion exchange resin with deionized water to remove resin residue, then equilibrate it by passing a 1M sodium hydroxide aqueous solution through it, and finally wash it again with a large amount of deionized water before use.

[0034] The fruit juice clarification solution described above is passed through the anion exchange resin thus prepared, and the eluate is collected as the flavor fraction.

[0035] The flavor fraction prepared by step 2 above may remain in liquid form, but can be further processed into a solid form by concentration and drying. If necessary, it can be further processed into a powder or granule form by grinding or granulation. Concentration and drying are preferably carried out under room temperature (25±5℃) or lower conditions. Preferably, the concentration is performed under reduced pressure conditions, and more preferably, it is air-dried using nitrogen gas, vacuum-dried, or freeze-dried.

[0036] (II) Fragrance composition The fragrance composition of the present invention (this fragrance composition) is characterized by containing a flavor fraction prepared by the method described above. The proportion of the flavor fraction in this fragrance composition is not particularly limited, but is greater than 0 and 100% by mass or less. Preferably it is 20 to 100% by mass, more preferably 50 to 100% by mass. Other components of this fragrance composition that do not interfere with the effects of the flavor fraction include carriers such as excipients and fillers, and additives such as antioxidants.

[0037] This flavoring composition can be used as an ingredient in the preparation of citrus-flavored foods and beverages to improve their taste. Here, taste can be defined as the juicy sensation of citrus fruits that can be perceived as a taste in the mouth. The juicy sensation of citrus fruits refers to the complex flavor characteristics inherent in the citrus fruit itself. Specifically, it is the overall sensation of the aromatic taste derived from the citrus peel (peel taste), the depth of flavor of the citrus fruit (richness), and the expansive sweetness.

[0038] Food and beverages are a general term for "drinks" and "food" that humans ingest. It refers to all foods consumed to satisfy appetite, replenish nutrients, and sustain life, and includes prepared foods such as staple foods and side dishes (including ready-made meals), as well as confectionery, desserts, beverages, and frozen desserts. In particular, the citrus-based food and beverages targeted by this invention are food and beverages containing citrus fruit juice. Examples include soft drinks such as fruit juice beverages, fruit juice drinks, vegetable drinks, sports drinks, vitamin supplements, mineral supplements, nutritional drinks, lactic acid bacteria drinks, milk drinks, and carbonated drinks; confectionery such as herbal tea and black tea; alcoholic beverages such as chuhai, cocktail drinks, sparkling wine, fruit wine, and medicinal wine; dairy products such as yogurt, bavarian cream, and pudding; desserts such as ice cream, lacto ice cream, ice milk, frozen desserts, and jelly, and mixes for making them; confectionery such as candy, caramel, tablets, chocolate, snacks, and biscuits; and bread, soup, and various other food and beverages.

[0039] (III) Citrus fruit-based food and beverages, and methods for producing the same. The citrus-flavored food and beverage of the present invention (this citrus-flavored food and beverage) is characterized by having the aforementioned flavoring composition added to it. This citrus-flavored food and beverage can be manufactured by the usual method for manufacturing citrus-flavored food and beverages, except for the step of blending the flavoring composition. This citrus-flavored food and beverage is characterized by having improved taste compared to the same citrus-flavored food and beverage without this flavoring composition, due to the addition of this flavoring composition. Here, taste can refer to the juicy flavor of citrus fruits as described above. The sensory evaluation test method will be explained in the Examples section.

[0040] The proportion of this flavoring composition in this citrus-flavored food and beverage is not particularly limited, as long as the flavoring composition improves the taste compared to this citrus-flavored food and beverage without it, as described above. For example, it can be appropriately set in the range of more than 0% by mass and up to 50% by mass per 100% by mass of the citrus-flavored food and beverage. Preferably, it is in the range of 1 to 20% by mass, and more preferably 1 to 5% by mass. Furthermore, if this flavoring composition contains glutamic acid, the amount of this flavoring composition added can be appropriately set within a range such that the amount of glutamic acid added per 100% by mass of this citrus food or beverage is 0.0001 to 0.001% by mass. Similarly, if this flavoring composition contains aspartic acid, the amount of aspartic acid added per 100% by mass of this citrus food or beverage can be appropriately set within a range such that the amount of aspartic acid added per 100% by mass of this citrus food or beverage is 0.001 to 0.01% by mass. In addition, if this flavoring composition contains arginine, the amount of arginine added per 100% by mass of this citrus food or beverage can be appropriately set within a range such that the amount of arginine added per 100% by mass of this citrus food or beverage is 0.001 to 0.01% by mass. Furthermore, if this flavoring composition contains proline, the amount of proline added per 100% by mass of this citrus food or beverage can be appropriately set within a range such that the amount of proline added per 100% by mass of this citrus food or beverage is 0.001 to 0.01% by mass.

[0041] In this specification, the terms “contains” and “include” include the meanings of “consisting of” and “substantially consisting of.” [Examples]

[0042] The present invention will be described below using experimental examples to aid in understanding its structure and effects. However, the present invention is not limited in any way by these experimental examples. Unless otherwise specified, the following experiments were conducted at room temperature (25±5℃) and under atmospheric pressure conditions. Unless otherwise specified, "%" below means "mass percent" and "parts" means "parts by mass".

[0043] Manufacturing example: Method for preparing a taste fraction Production Example 1: Preparation of Flavor Fractions 1-1 and 1-2 (derived from orange juice) Orange juice is used as the citrus juice. Specifically, 40g of Valencia Orange 5x Concentrated Cloudy Juice (manufactured by Kako Co., Ltd.) is diluted with 160g of ion-exchanged water to make orange juice. Valencia Orange 5x Concentrated Cloudy Juice is prepared by using the whole Valencia orange fruit (including the peel and pulp), obtaining a cloudy juice containing pulp by inline juicing (making holes in the fruit and applying pressure from above), then concentrating it 5 times by vacuum concentration while removing some insoluble components by coarse filtration (the same applies to production examples 2-3 below). This is subjected to centrifugation (rotation speed: 3,000xG, processing time: 15 minutes) to remove the resulting precipitate (mainly water-insoluble materials such as pulp), and the supernatant is collected. An equal volume of 95% ethanol is added to this supernatant, and after thorough stirring, it is allowed to stand overnight (12 hours or more) at 4°C. This is subjected to centrifugation (rotation speed: 3,000xG, processing time: 15 minutes) to remove the resulting precipitate (mainly water-insoluble materials such as pectin), and 400 mL of the supernatant is collected (Step 1).

[0044] Next, 400 mL of the recovered supernatant is concentrated under reduced pressure at 45°C to remove most of the ethanol contained in the supernatant, yielding 40 g of concentrated solution (clarified solution). The solvent in this concentrated solution is mainly water, but a small amount of ethanol may remain. The pH of the concentrated solution is 3.5 to 4.5.

[0045] Dilute 40 g of the concentrated solution with 160 g of deionized water. Set up a column (30 mm x 100 mm) packed with approximately 30 g of strongly basic anion exchange resin (Diaion Sepabeads SA20A: manufactured by Mitsubishi Chemical Corporation) upright, and pass the diluted solution through it to collect the eluate (unretained fraction) as taste fraction 1-1 (Step 2). Next, pass 200 mL of 0.1 M sodium hydroxide aqueous solution through the column, and pass the eluate through an upright column (30 mm x 100 mm) packed with approximately 50 g of cation exchange resin (Amberlite IR120B H AG: manufactured by Dow Chemical Corporation) to collect the eluate (unretained fraction) as taste fraction 1-2 (Step 3). Flavor fractions 1-1 and 1-2 (solutions) were concentrated under reduced pressure at a temperature of 45°C to prepare 40 g of each of the flavor fractions 1-1 and 1-2 (concentrates). Flavor fraction 1-1 contains neutral or cationic components, while flavor fraction 1-2 contains anionic components.

[0046] The columns packed with the anion exchange resin were pre-washed with deionized water, then 1M sodium hydroxide solution was passed through them, and they were washed again with deionized water. The columns packed with the cation exchange resin were pre-washed with deionized water, then 1M hydrochloric acid was passed through them, and they were washed again with deionized water. In the test examples described later, flavor fraction 1-1 was used. This flavor fraction 1-1 contains glutamic acid, aspartic acid, arginine, and proline (Test Example 7).

[0047] Production Example 2: Preparation of Flavor Fractions 2-1 and 2-2 (derived from orange juice) As the citrus juice, 100g of orange juice prepared by diluting Valencia orange 5x concentrated cloudy juice with deionized water five times is used.

[0048] Following step 1 of the above-mentioned manufacturing example 1, the supernatant from which water-insoluble matter has been removed is concentrated to obtain 50 g of concentrated solution (clarified solution) (pH 3.5~4.5) (step 1). Next, this is diluted to 200 g with deionized water.

[0049] A column (42 mm × 150 mm) packed with approximately 180 mL of weakly basic anion exchange resin (TOYOPEARL DEAE-650M: manufactured by Tosoh Corporation) was set upright, and the diluted solution was passed through it, and the eluate (unretained fraction) was recovered as taste fraction 2-1 (Step 2). Next, 200 mL of 0.1 M sodium hydroxide aqueous solution was passed through the column, and the eluate was further passed through an upright column (42 mm × 150 mm) packed with approximately 180 mL of cation exchange resin (TOYOPEARL CM-650M: manufactured by Tosoh Corporation), and the eluate (unretained fraction: Na ion removed fraction) was recovered as taste fraction 2-2. Taste fractions 2-1 and 2-2 (solutions) were concentrated under reduced pressure at a temperature of 45°C, and 50 g of taste fractions 2-1 and 2-2 (concentrates) were prepared, respectively. Flavor fraction 2-1 contains neutral or cationic components, while flavor fraction 2-2 contains anionic components.

[0050] The columns packed with the anion exchange resin were pre-washed with deionized water, then 1M sodium hydroxide solution was passed through them, and they were washed again with deionized water. The columns packed with the cation exchange resin were pre-washed with deionized water, then 1M hydrochloric acid was passed through them, and they were washed again with deionized water. Test Example 6, described later, used flavor fraction 2-1. This flavor fraction 2-1 contains glutamic acid, aspartic acid, arginine, and proline (Test Example 7).

[0051] Production Example 3: Preparation of Flavor Fractions 3-1 and 3-2 (derived from mandarin orange juice) As the citrus juice, 100g of mandarin orange juice prepared by diluting 6x concentrated clear mandarin orange juice (manufactured by Kako Co., Ltd.) 6x with deionized water is used. The 6x concentrated clear mandarin orange juice is prepared by using whole mandarin oranges, obtaining a cloudy juice containing pulp by inline juicing, then coarse filtration, followed by ultrafiltration to remove suspended components and make it clear, and finally concentrating it 6 times by vacuum concentration.

[0052] Following step 1 of the above-mentioned manufacturing example 1, the supernatant from which water-insoluble matter has been removed is concentrated to obtain 50 g of concentrated solution (clarified solution) (pH 3.5~4.5) (step 1). Next, this is diluted to 200 g with deionized water.

[0053] Steps 2 and 3 described in Production Example 1 were carried out using the prepared diluent. Specifically, the diluent was passed through a strongly basic anion exchange resin-packed column to recover the flavor fraction 3-1 (Step 2). The eluate of the sodium hydroxide aqueous solution passed through the column was then passed through a cation exchange resin-packed column to recover the flavor fraction 3-2 (Step 2). Each of these fractions was concentrated under reduced pressure to prepare 50 g each of flavor fractions 3-1 and 3-2 (concentrates). In Test Example 6, described later, flavor fraction 3-1 was used. This flavor fraction 3-1 contains glutamic acid, aspartic acid, arginine, and proline (Test Example 7).

[0054] Production Example 4: Preparation of Flavor Fractions 4-1 and 4-2 (derived from grapefruit juice) As the citrus juice, 100g of grapefruit juice prepared by diluting grapefruit 5x concentrated clear juice (manufactured by Kako Co., Ltd.) 5 times with deionized water is used.

[0055] Following step 1 of the above-mentioned manufacturing example 1, the supernatant from which water-insoluble matter has been removed is concentrated to obtain 50 g of concentrated solution (clarified solution) (pH 3.5~4.5) (step 1). Next, this is diluted to 200 g with deionized water.

[0056] Steps 2 and 3 described in Production Example 1 were carried out using the prepared diluent. Specifically, the diluent was passed through a strongly basic anion exchange resin-packed column to recover the flavor fraction 4-1 (Step 2). The eluate of the sodium hydroxide aqueous solution passed through the column was then passed through a cation exchange resin-packed column to recover the flavor fraction 4-2 (Step 2). Each of these fractions was concentrated under reduced pressure to prepare 50 g each of flavor fractions 4-1 and 4-2 (concentrates). In Test Example 6, described later, flavor fraction 4-1 was used. This flavor fraction 4-1 contains glutamic acid, aspartic acid, arginine, and proline (Test Example 7).

[0057] Test method: Sensory evaluation test method In Test Examples 1 to 6 described below, sensory evaluation tests were carried out according to the following method. [Panel] An analytical sensory evaluation specialized panel of 8 to 10 persons engaged in flavor development among the applicant's employees (average years of engagement in flavor development: 9.6 years).

[0058] [Method of presenting samples to the panel] After adjusting the sample to room temperature (25±5°C), approximately 10 mL portions are poured into plastic cups and presented to each panel. At this time, the panel is not informed of the presence or absence and proportion of the fraction incorporated in each sample, and samples are presented randomly for each test group.

[0059] [Evaluation items] The "fruit juice sensation" perceived in the oral cavity when the sample is taken into the mouth and swallowed is evaluated. Here, the "fruit juice sensation" is defined as the complex flavor characteristic inherent to the original fruit of each citrus fruit that is perceived as a taste in the oral cavity. Specifically, it is defined as the overall sensation combining the aromatic taste derived from citrus peel (peel taste), the depth of flavor of the citrus fruit (richness), and the expansive sweetness.

[0060] [Evaluation criteria and evaluation method using the same] As samples for evaluation criteria, three types of samples (reference samples 1 to 3) having different citrus fruit juice concentrations (A < B < C) are prepared. For each reference sample, the "fruit juice sensation" is scored according to the fruit juice concentration as described below, and this is used as an indicator for evaluation. When concentrated fruit juice is used as the citrus fruit juice, each reference sample is prepared by diluting the concentrated fruit juice with ion-exchanged water so that the concentration of the citrus fruit juice reaches a predetermined concentration.

[0061] Score to be used as evaluation criterion 1 point: Fruit juice sensation of citrus fruit juice with concentration A (reference sample 1) 2 points: Fruit juice sensation between reference sample 1 and reference sample 2 3 points: Fruit juice sensation of citrus fruit juice with concentration B (reference sample 2) 4 points: fruit juice sensation between reference sample 2 and reference sample 3 5 points: fruit juice sensation of citrus fruit juice at concentration C (reference sample 3)

[0062] [Pre-training of panel and evaluation method] For each test, each panel evaluated in advance the fruit juice sensation of three samples (reference samples 1 to 3) having different citrus fruit juice concentrations (A<B<C) in accordance with the method described above. By repeatedly carrying out this evaluation and aligning the evaluation results among panel members, the internal criteria held by each panel member were arranged and adjusted so that no differences occurred among panel members.

[0063] [Evaluation method by panel] For each test sample to which a taste fraction has been added, the fruit juice sensation thereof is comparatively evaluated against the fruit juice sensation of reference samples 1 to 3 by the "one-to-one comparison method", and the fruit juice sensation of each test sample is scored by the method described above.

[0064] Test Example 1 (1) Preparation of test samples All the components described in Table 1 were mixed to prepare test samples 1-1 to 1-4 (samples containing an amount equivalent to 1% orange juice) (Table 2).

[0065]

Table 1

[0066]

Table 2

[0067] (2) Sensory evaluation test For the test samples 1-1 to 1-4 prepared above, the fruit juice sensation was evaluated by 10 panel members in accordance with the sensory evaluation test method described above. In addition, in the sensory evaluation test, the following were set as the three types of reference samples 1 to 3. Reference sample 1: sample containing 1% concentration (concentration A) of orange juice Reference sample 2: A sample containing orange juice at a concentration of 5% (concentration B). Reference sample 3: A sample containing orange juice at a concentration of 10% (concentration C). The results are shown in Table 3 and Figure 1.

[0068] [Table 3]

[0069] As shown in Table 3 and Figure 1, it was confirmed that adding flavor fraction 1-1 to a citrus beverage (1% orange juice concentration) at a concentration of 1-8% improved the fruitiness of the citrus beverage in a concentration-dependent manner.

[0070] Test Example 2 (1) Preparation of test samples All of the components listed in Table 4 were mixed together to prepare test samples 2-1 to 2-4 (samples containing the equivalent of 10% orange juice) (Table 5).

[0071] [Table 4]

[0072] [Table 5]

[0073] (2) Sensory evaluation test The juice content of the test samples 2-1 to 2-4 prepared as described above was evaluated by nine panelists according to the sensory evaluation test method described above. For the sensory evaluation test, the following three reference samples (1-3) were established. Reference sample 1: A sample containing orange juice at a concentration of 10% (concentration A). Reference sample 2: A sample containing orange juice at a concentration of 15% (concentration B). Reference sample 3: A sample containing orange juice at a concentration of 20% (concentration C). The results are shown in Table 6 and Figure 2.

[0074] [Table 6]

[0075] As shown in Table 6 and Figure 2, adding flavor fraction 1-1 to a citrus beverage (10% orange juice concentration) at a concentration of 1-8% improved the fruitiness of the citrus beverage in a concentration-dependent manner.

[0076] Test Example 3 (1) Preparation of test samples All of the components listed in Table 7 were mixed together to prepare test samples 3-1 to 3-4 (samples containing an equivalent amount of orange juice from 20% to 70%) (Table 8).

[0077] [Table 7]

[0078] [Table 8]

[0079] (2) Sensory evaluation test The juice content of the test samples 3-1 to 3-4 prepared as described above was evaluated by nine panelists according to the sensory evaluation test method described above.

[0080] For the sensory evaluation test, reference samples 1 to 3 were established for each test sample 3-1 to 3-4, as described below, and comparative evaluations were conducted against these reference samples. [Test subject sample 3-1] Reference sample 1: A sample containing orange juice at a concentration of 20% (concentration A). Reference sample 2: A sample containing orange juice at a concentration of 25% (concentration B). Reference sample 3: A sample containing orange juice at a concentration of 30% (concentration C). [Test Sample 3-2] Reference sample 1: A sample containing orange juice at a concentration of 30% (concentration A). Reference sample 2: A sample containing orange juice at a concentration of 35% (concentration B). Reference sample 3: A sample containing orange juice at a concentration of 40% (concentration C). [Test Sample 3-3] Reference sample 1: A sample containing orange juice at a concentration of 50% (concentration A). Reference sample 2: A sample containing orange juice at a concentration of 55% (concentration B). Reference sample 3: A sample containing orange juice at a concentration of 60% (concentration C). [Test Samples 3-4] Reference sample 1: A sample containing orange juice at a concentration of 70% (concentration A). Reference sample 2: A sample containing orange juice at a concentration of 75% (concentration B). Reference sample 3: A sample containing orange juice at an 80% concentration (concentration C). The results are shown in Table 9 and Figure 3.

[0081] [Table 9]

[0082] As shown in Table 9 and Figure 3, the effect of improving the fruit juice taste was confirmed when flavor fraction 1-1 was added at a rate of 4% to citrus beverages of all concentrations (orange juice 20% to 70%).

[0083] Test Example 4 (1) Preparation of test samples Test sample 4 (a sample containing 10% mandarin orange juice) was prepared by mixing all the ingredients listed in Table 10. The straight mandarin orange juice used was "Straight Mandarin Orange Juice" (manufactured by Nippon Dairy Cooperative Co., Ltd.).

[0084] [Table 10]

[0085] (2) Sensory evaluation test The juiciness of the test sample 4 prepared as described above was evaluated by nine panelists according to the sensory evaluation test method described above. For the sensory evaluation test, the following three reference samples (1-3) were established. Reference sample 1: A sample containing 10% straight mandarin orange juice (concentration A). Reference sample 2: A sample containing 15% straight mandarin orange juice (concentration B). Reference sample 3: A sample containing 20% ​​straight mandarin orange juice (concentration C). The results are shown in Table 11.

[0086] [Table 11]

[0087] As shown in Table 11, adding flavor fraction 1-1 to a citrus beverage (10% mandarin orange juice concentration) at a concentration of 4% improved the fruitiness of the citrus beverage.

[0088] Test Example 5 (1) Preparation of test samples Test sample 5 (sample containing 10% grapefruit juice) was prepared by mixing all the components listed in Table 12. The grapefruit juice used was "Tropicana 100% Grapefruit" (concentrated and reconstituted, manufactured by Kirin Beverage Co., Ltd.).

[0089] [Table 12]

[0090] (2) Sensory evaluation test The juiciness of the test sample 5 prepared as described above was evaluated by 9 panelists according to the sensory evaluation test method described above. For the sensory evaluation test, the following three reference samples (1-3) were established. Reference sample 1: A sample containing grapefruit juice at a concentration of 10% (concentration A). Reference sample 2: A sample containing grapefruit juice at a concentration of 15% (concentration B). Reference sample 3: A sample containing grapefruit juice at a concentration of 20% (concentration C). The results are shown in Table 13.

[0091] [Table 13]

[0092] As shown in Table 13, adding flavor fraction 1-1 to a citrus beverage (10% grapefruit juice concentration) at a concentration of 4% improved the fruitiness of the citrus beverage.

[0093] Test Example 6 (1) Preparation of test samples All of the components listed in Table 14 were mixed to prepare test samples 6-8 (samples containing 10% orange juice). Valencia orange 5x concentrated cloudy juice (manufactured by Kako Co., Ltd.) was used to prepare the orange juice.

[0094] [Table 14]

[0095] (2) Sensory evaluation test The juice content of the test samples 6-8 prepared as described above was evaluated by eight panelists according to the sensory evaluation test method described above. For the sensory evaluation test, the following three reference samples (1-3) were established. Reference sample 1: A sample containing orange juice at a concentration of 10% (concentration A). Reference sample 2: A sample containing orange juice at a concentration of 15% (concentration B). Reference sample 3: A sample containing orange juice at a concentration of 20% (concentration C). Table 15 shows the evaluation results of the eight panel members, along with the mean and standard deviation.

[0096] [Table 15]

[0097] As shown in Table 15, adding flavor fractions 2-1, 3-1, and 4-1 to a citrus beverage (10% orange juice concentration) at a concentration of 5% each improved the fruitiness of the citrus beverage.

[0098] Test Example 7: Calculation of the content of components in citrus fruit juice The glutamic acid, aspartic acid, arginine, and proline content (% w / v) in the citrus juices (orange juice, mandarin orange juice, grapefruit juice) used to prepare the aroma fractions in Production Examples 1-4 was calculated using the following method.

[0099] Dilute each citrus juice with deionized water to make 200g of straight juice. Then dilute it 100 times with deionized water. 150 μL of 20% sulfosalicylic acid was added to 1 mL of each diluted fruit juice solution to denaturate and aggregate the proteins contained in the fruit juice, rendering them insoluble. The resulting mixture was allowed to stand or gently centrifuged to allow the aggregated proteins to settle. The supernatant was then filtered through a cellulose acetate membrane filter (Millipore) with a pore size of 0.45 μm to completely remove high-molecular-weight components such as proteins. This sample was then used for analysis by high-performance liquid chromatography.

[0100] The content of each component was calculated from the peak area ratio of 0.1 μmol / mL amino acid standards of the same (concentration) measured. The amino acid standards (glutamic acid, aspartic acid, arginine, and proline) used were all commercially available reagents (L-glutamic acid: Myonaka Mining Co., Ltd., L-sodium aspartate KK: Mitsubishi Corporation Life Sciences Co., Ltd., L-arginine hydrochloride: Fujifilm Wako Pure Chemical Corporation, L-proline: WUXI JINGHAI AMINO ACID CO.,LTD).

[0101] The approximate content is calculated using the following formula; [(Peak area of amino acid in fruit juice) / (Peak area of amino acid standard product)]×0.1×(molecular weight of amino acid) / 100.

[0102] <HPLC conditions> ·Analysis column: AApak Na-LG (6.0 mm I.D.×80 mm L, 5 μm, manufactured by JASCO) ·Mobile phase: Amino Buffer Na-LG (commercially available eluent manufactured by JASCO) ·Reaction solution: Amino Reagent Na-LG (manufactured by JASCO) ·Column temperature: 60°C ·Injection volume: 20 μL ·Flow rate: 0.5 mL / min ·Detection conditions: Fluorescence detection (excitation wavelength: 345 nm, fluorescence wavelength: 455 nm). For the mobile phase and reaction solution, an amino acid analysis reagent (Amino Na-LG series) manufactured by JASCO was used in accordance with the kit specifications.

[0103] Table 16 shows the contents of components contained in citrus fruit juice. Table 16 also shows the proportions (parts by mass) of aspartic acid, arginine and proline relative to 1 part by mass of glutamic acid contained in citrus fruit juice.

[0104]

Table 16

Claims

1. A method for preparing a flavoring composition for food and beverages, comprising the following steps 1 and 2: (1) Step 1: Clarifying the juice of citrus fruits and collecting the clarified liquid. (2) Step 2: The recovered clarified liquid is subjected to an anion exchange resin, and the resulting liquid is recovered as the taste fraction.

2. A flavoring composition for food and beverages obtained by the preparation method described in claim 1.

3. A citrus-flavored food or beverage to which the flavoring composition for food and beverages described in claim 2 has been added.

4. A method for producing citrus-flavored food and beverages, comprising the step of incorporating the food and beverage flavoring composition described in claim 2.

5. A method for improving the taste of citrus-flavored food or beverage, characterized by incorporating the food and beverage flavoring composition described in claim 2 into the citrus-flavored food or beverage or in the manufacturing process thereof.

6. The method for improving taste according to claim 5, wherein the aforementioned taste is the taste of citrus fruit juice.

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