Citrus aroma reducing inhibitor

Abstract

To provide a citrus aroma reduction suppressing agent that can suppress reduction of aroma during storage of citrus-containing food / drink and maintain a good balance of the overall aroma, and to provide a citrus-containing food / drink.SOLUTION: A citrus aroma reduction suppressing agent used in citrus-containing food / drink comprises a solid content contained in mushroom extract, and the extract is an extract obtained by heat-treating a mixture of mushroom / solvent (weight ratio) of 0.05 to 10 at 80 to 130°C for 0.5 to 5 hours and then removing the extraction residue. The citrus-containing food / drink contains the citrus aroma reduction suppressing agent by 0.00037 to 0.013 wt.% in the entire food / drink.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an inhibitor for reducing and suppressing the aroma of citrus fruits, which is used for food and drink products containing citrus fruits.

Background Art

[0002] In food and drink products containing citrus fruits, the aroma of citrus fruits plays a very important role in adjusting the overall flavor balance. However, when food and drink products containing citrus fruits are stored for a long time, the aroma of citrus fruits gradually decreases over time, disrupting the balance of the overall aroma. By the time consumers taste them, the aroma of citrus fruits has become faint, reducing the commercial value.

[0003] In contrast, to compensate for the reduction in the aroma of citrus fruits, synthetic citrus fragrances are used. However, synthetic fragrances tend to have an artificial aroma, and there are problems such as being difficult to use because the potency of the fragrance becomes too strong and disrupts the balance of the overall aroma.

[0004] To solve this problem, Patent Document 1 discloses a flavor-enhanced fruit juice obtained by mixing a synthetic aroma component in an amount equal to or greater than the solubility of the aroma component in water in the fruit juice and homogenizing it. By adding this flavor-enhanced fruit juice, although the aroma itself becomes stronger, the balance of the overall aroma is disrupted, and the aroma of citrus fruits also decreases during storage.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] In view of the above situation, an object of the present invention is to provide an aroma reduction inhibitor for citrus fruits and a food or drink containing citrus fruits that can suppress the reduction of the aroma during storage of the food or drink containing citrus fruits and maintain a good balance of the overall aroma.

Means for Solving the Problems

[0007] As a result of intensive studies to solve the above problems, the present inventors have found that by adding a specific amount of the solid content contained in the extract of mushrooms extracted under specific conditions to a food or drink containing citrus fruits, it is possible to suppress the reduction of the aroma of citrus fruits after storing the food or drink containing citrus fruits and maintain a good balance of the overall aroma, and thus have completed the present invention.

[0008] That is, the first aspect of the present invention is an aroma reduction inhibitor for citrus fruits used in a food or drink containing citrus fruits, which consists of the solid content contained in the extract of mushrooms, and the extract is an extract obtained by removing the extraction residue after heat-treating a mixture of mushrooms / solvent (weight ratio) of 0.05 to 10 at 80 to 130°C for 0.5 to 5 hours. The present invention relates to an aroma reduction inhibitor for citrus fruits. Preferably, the mushrooms are at least one selected from the group consisting of Flammulina velutipes, Grifola frondosa, Lentinus tigrinus, Schizophyllum commune, Lentinula edodes, Pleurotus eryngii, and Agaricus bisporus. Preferably, the food or drink containing citrus fruits has not undergone a freezing process. Preferably, the solvent is water and / or naturally derived ethanol. The second aspect of the present invention relates to a food or drink containing citrus fruits, which contains 0.00037 to 0.013% by weight of the above-mentioned aroma reduction inhibitor for citrus fruits in the whole food or drink. The third aspect of the present invention relates to a method for producing an aroma reduction inhibitor for citrus fruits used in a food or drink containing citrus fruits, which comprises mixing mushrooms and a solvent so that the ratio of mushrooms / solvent (weight ratio) is 0.05 to 10 to obtain a mixture, heating the mixture to 80 to 130°C, holding the mixture at this temperature for 0.5 to 5 hours after reaching the temperature, and then removing the extraction residue.

Effects of the Invention

[0009] According to the present invention, it is possible to provide an inhibitor for suppressing the reduction of the aroma of citrus-containing foods and beverages during storage, and a citrus-containing food or beverage that can maintain a good balance of the overall aroma.

Embodiments for Carrying Out the Invention

[0010] Hereinafter, embodiments of the present invention will be described in detail. The inhibitor for suppressing the reduction of the aroma of citrus according to the present embodiment is composed of the solid content contained in the extract of mushrooms. The extract of the mushrooms is an extract obtained by subjecting a mixture containing mushrooms and a solvent in a specific mixing ratio to heat treatment at a specific temperature for a specific time and then removing the extraction residue. The inhibitor for suppressing the reduction of the aroma of citrus is used by adding it to a food or beverage containing citrus.

[0011] The mushrooms are not particularly limited as long as they are edible mushrooms, and examples include Enoki mushroom, Maitake mushroom, Tamogitake mushroom, Shimeji mushroom, Shiitake mushroom, Eringi mushroom, and Mashroom. It is preferable to use at least one selected from these groups. From the viewpoints of the effect of suppressing the reduction of the aroma of citrus, the raw material cost of the mushrooms, and the flavor of the mushrooms themselves, Enoki mushroom, Maitake mushroom, Tamogitake mushroom, and Eringi mushroom are more preferable, Enoki mushroom, Maitake mushroom, and Eringi mushroom are even more preferable, Enoki mushroom and Eringi mushroom are particularly preferable, and Enoki mushroom is most preferable.

[0012] The Enoki mushroom refers to a species of Flammulina velutipes, which is a kind of mushroom belonging to the family Physalacriaceae. For example, artificially cultivated white and slender commercially available Enoki mushrooms, brown Enoki mushrooms obtained by combining wild and cultivated white Enoki mushrooms, and wild species can be used. The commercially available Enoki mushrooms are generally used for food and are easily available.

[0013] The Maitake mushroom refers to a species of Grifola frondosa, which is a kind of mushroom belonging to the genus Grifola in the family Sarcomycaceae. The closely related species of Maitake mushroom also includes white Maitake mushroom. As the Maitake mushroom, either the fruiting body or the mycelium can be used.

[0014] The tamogitake refers to the Pleurotus cornucopiae var. citrinopileatus species, which is a type of mushroom in the Pleurotaceae family. Both natural and artificially cultivated ones can be used.

[0015] The shimeji refers to the Lyophyllum sykosporum species (belonging to the Lyophyllum genus), Lyophyllum semitale species, Lyophyllum fumosum species, Lyophyllum shimeji species, Lyophyllum decastes species, Lyophyllum cnnatum species, and the Hypsizigus marmoreus species (belonging to the Hypsizygus genus). Both natural and artificially cultivated ones can be used.

[0016] The shiitake refers to the Lentinula edodes species, which is a type of mushroom in the Lentinula genus of the Lentinaceae family. Both natural and artificially cultivated ones can be used.

[0017] The eringi refers to the Pleurotus eryngii species, which is a type of mushroom in the Pleurotus genus of the Pleurotaceae family. Both natural and artificially cultivated ones can be used.

[0018] The mushroom refers to a type of mushroom belonging to the Agaricus genus of the Agaricaceae family. The varieties of mushrooms are not particularly limited, and examples include the white, off-white, cream, brown varieties of Agaricus bisporus, and Agaricus bitorquis, etc., and any of them can be preferably used. Both natural and artificially cultivated ones can be used.

[0019] As the solvent used for producing the extract of the mushrooms, it can be appropriately selected. For example, acetone, ethanol, ethyl methyl ketone, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, dichloromethane, edible oil, 1,1,1,2 - tetrafluoroethane, 1,1,2 - trichloroethene, carbon dioxide, 1 - butanol, 2 - butanol, butane, 1 - propanol, 2 - propanol, propane, propylene glycol, hexane, water, methanol, etc. can be mentioned, and at least one selected from these groups can be used. From the perspective of consumers' preference for safety, it is preferable to use water and / or naturally - derived ethanol. Further considering cost and the impact on the alteration of the physical properties of food and beverages, water is more preferable.

[0020] The amount of the solvent used is preferably an amount that satisfies 0.05 to 10 for the ratio of mushrooms / solvent (weight ratio), more preferably 0.1 to 1, and even more preferably 0.2 to 0.5. When the weight ratio is less than 0.05, the effect of suppressing the reduction of the citrus fragrance may not be sufficiently obtained. Also, when the weight ratio exceeds 10, the extraction efficiency deteriorates and the manufacturing cost of the citrus fragrance - reducing inhibitor may increase. Here, the weight of the mushrooms is the wet weight, and the mushrooms used can be fresh mushrooms or dried mushrooms. However, when extracting using dried mushrooms, the amount of the solvent is adjusted so that it becomes the ratio of mushrooms (wet weight) / solvent (weight ratio) based on the wet weight of the mushrooms in their raw state.

[0021] To produce the extract of the mushrooms, it is preferable that the mixture of the mushrooms and the solvent is heat - treated at a specific heat - treatment temperature for a specific heat - treatment time.

[0022] The heat - treatment temperature is preferably 80 to 130°C, more preferably 90 to 100°C, and even more preferably 95 to 100°C. When the heat - treatment temperature is lower than 80°C, the extraction efficiency may deteriorate or the effect of suppressing the reduction of the citrus fragrance may not be sufficiently obtained. Also, when the heat - treatment temperature exceeds 130°C, special pressure - applying equipment is required, so the extraction method may become complicated.

[0023] The heat treatment time is preferably 0.5 to 5 hours, more preferably 0.7 to 3 hours, and even more preferably 1 to 3 hours. If the heat treatment time is shorter than 0.5 hours, the extraction efficiency may deteriorate, or the effect of suppressing the reduction of citrus aroma may not be sufficiently obtained. On the other hand, if the heat treatment time exceeds 5 hours, although it takes time for extraction, the effect of suppressing the reduction of citrus aroma reaches a plateau, and as a result, the extraction efficiency may deteriorate.

[0024] The citrus aroma reduction inhibitor refers to the solid content contained in the extract of mushrooms. This inhibitor can be used as an additive for food and drink products containing citrus fruits. In this use, the extract of mushrooms itself can be used as the additive. Also, a concentrated solution or a diluted solution obtained by concentrating or diluting the extract of mushrooms can be used as the additive. The extract, the concentrated solution, or the diluted solution is preferably in a liquid state such as an aqueous solution or an alcohol solution.

[0025] Furthermore, a solid obtained by drying the extract, the concentrated solution, or the diluted solution can also be used as an additive for food and drink products containing citrus fruits. The shape of the solid is not particularly limited, and it may be in the form of powder, granules, blocks, etc.

[0026] The additive for food and drink products containing citrus fruits may further contain the solvent used for the extraction and other components in addition to the solid content contained in the extract of mushrooms. Such other components are not particularly limited as long as they do not inhibit the effects of the invention, and can be appropriately selected from food materials and food additives that can be used in food and drink products. For example, solvents other than the solvent used for the extraction, alcoholic beverages, extracts derived from animals and plants (excluding the mushroom extract), saccharides, oils and fats, salts, seasonings, spices, fragrances, coloring agents, antioxidants, etc. can be mentioned.

[0027] By adding the citrus scent reduction inhibitor to food and drink products containing citrus fruits, it is possible to suppress the reduction over time of the citrus scent emitted by the food and drink products during storage.

[0028] The citrus fruits are not particularly limited, and examples include lemon, yuzu, sudachi, lime, mandarin orange, grapefruit, kabosu, daidai, orange, etc. The citrus scent means the refreshing, sweet and sour scent that citrus fruits have. Examples of the scent components include limonene, α-pinene, β-pinene, γ-terpinene, citral, myrcene, linalool, decanal, etc. The scent components may be of natural origin or synthetic, but those of natural origin are preferred.

[0029] The food and drink products containing citrus fruits to which the citrus scent reduction inhibitor can be added are not particularly limited as long as they contain the scent components of citrus fruits, but those containing citrus fruit juice are preferred. The citrus fruit juice refers to the liquid component obtained by crushing and squeezing citrus fruits or straining them. The citrus fruit juice includes concentrated forms of the liquid component and diluted and reduced products thereof. Also, the food and drink products containing the citrus fruit juice may contain pulp.

[0030] Specific forms of the food and drink products containing citrus fruits include, for example, fruit juice itself, concentrated fruit juice, non-carbonated and non-alcoholic beverages, carbonated beverages, alcoholic beverages, alcoholic carbonated beverages, canned goods, jams, fruit sauces, dressings, candies, gums, jellies, Western confectionery, Japanese confectionery, frozen desserts, etc.

[0031] The food and drink products containing citrus fruits may have undergone a freezing process or may not have undergone a freezing process. Generally, food and drink products containing citrus fruits that have not undergone a freezing process tend to have a reduced citrus aroma during storage. Nevertheless, the addition of the citrus aroma reduction inhibitor can suppress the reduction of the citrus aroma during storage. Therefore, food and drink products containing citrus fruits that have not undergone a freezing process can enjoy a greater effect from the addition of the citrus aroma reduction inhibitor than food and drink products containing citrus fruits that have undergone a freezing process.

[0032] Although food and drink products containing citrus fruits that have undergone a freezing process tend to have a reduced citrus aroma during storage compared to food and drink products containing citrus fruits that have not undergone a freezing process, the citrus aroma still decreases as the storage period lengthens. Therefore, food and drink products containing citrus fruits with a long storage period in the freezing process can enjoy a greater effect from the addition of the citrus aroma reduction inhibitor.

[0033] The food and drink products containing citrus fruits according to this embodiment preferably contain the citrus aroma reduction inhibitor, which is a solid content contained in the extract of mushrooms, in an amount of 0.00037 to 0.013% by weight in the entire food and drink products containing citrus fruits, more preferably 0.0005 to 0.012% by weight, still more preferably 0.0007 to 0.004% by weight, and particularly preferably 0.00075 to 0.0035% by weight. If the content of the citrus aroma reduction inhibitor is less than 0.00037% by weight, the effect of suppressing the reduction of the citrus aroma may not be sufficiently obtained. On the other hand, if it is more than 0.013% by weight, the effect of suppressing the reduction of the citrus aroma may reach a plateau, or an off-flavor of the mushrooms, which are the raw materials of the citrus aroma reduction inhibitor, may be imparted.

[0034] To make the content of the citrus aroma reduction inhibitor in the food and drink products containing citrus fruits within the above range, from the viewpoints of ease of measurement and transfer during production, it is preferable to use a liquid or powder containing the solid content contained in the extract of the mushrooms as an additive for food and drink products containing the citrus aroma reduction inhibitor. At this time, the content of the citrus aroma reduction inhibitor in the additive is not particularly limited, but is preferably about 0.1 to 20% by weight in the entire additive.

[0035] When the extract of mushrooms is an extract of Enoki mushrooms, it is preferable that the content of the citrus scent reduction inhibitor be 0.00037 to 0.013% by weight in the whole food or drink containing citrus fruits.

[0036] When the extract of mushrooms is an extract of Maitake mushrooms, it is preferable that the content of the citrus scent reduction inhibitor be 0.00037 to 0.006% by weight in the whole food or drink containing citrus fruits.

[0037] When the extract of mushrooms is an extract of Sawtooth oak mushrooms, it is preferable that the content of the citrus scent reduction inhibitor be 0.00037 to 0.006% by weight in the whole food or drink containing citrus fruits.

[0038] When the extract of mushrooms is an extract of Shimeji mushrooms, it is preferable that the content of the citrus scent reduction inhibitor be 0.003 to 0.004% by weight in the whole food or drink containing citrus fruits.

[0039] When the extract of mushrooms is an extract of Shiitake mushrooms, it is preferable that the content of the citrus scent reduction inhibitor be 0.002 to 0.004% by weight in the whole food or drink containing citrus fruits.

[0040] When the extract of mushrooms is an extract of King oyster mushrooms, it is preferable that the content of the citrus scent reduction inhibitor be 0.003 to 0.013% by weight in the whole food or drink containing citrus fruits.

[0041] When the extract of mushrooms is an extract of Mushroom extract, it is preferable that the content of the citrus scent reduction inhibitor be 0.003 to 0.005% by weight in the whole food or drink containing citrus fruits.

[0042] The manufacturing method of the citrus fragrance reduction inhibitor according to this embodiment is exemplified below. The mushrooms and the solvent, which are appropriately shredded, are mixed so that the weight ratio of mushrooms / solvent is preferably 0.05 to 10. The obtained mixture is preferably heated to 80 to 130°C. After reaching 80 to 130°C, it is preferably held at this temperature for 0.5 to 5 hours to perform extraction. Then, it is preferably cooled to -40 to 50°C. Immediately before or after the cooling, the extraction residue is removed. Thus, an extract of mushrooms can be obtained. The solid content contained in the extract corresponds to the citrus fragrance reduction inhibitor according to this embodiment.

[0043] The method for removing the extraction residue is not particularly limited, and examples include filtration, centrifugation, sedimentation separation, pressing, and the like.

[0044] The manufacturing method of the food or drink containing citrus according to this embodiment is not particularly limited and can follow a conventional method. During or after the manufacture of the food or drink containing citrus, the citrus fragrance reduction inhibitor may be added to and mixed with the food or drink.

Example

[0045] Examples are shown below to more specifically explain the present invention, but the present invention is not limited to these examples in any way. In the examples, "parts" and "%" are based on weight.

[0046] The raw materials used in the examples and comparative examples are as follows. 1) "Organic Lemon Straight Juice 100%" manufactured by BioCa Co., Ltd. 2) "58°BX Grapefruit Juice Frozen" manufactured by Nippon Fruit Processing Co., Ltd. 3) "64°BX Orange Turbid Juice Frozen" manufactured by Nippon Fruit Processing Co., Ltd. 4) "Superfine Sugar" manufactured by Fuji Nippon Sugar Co., Ltd. 5) "Citric Acid (Crystalline)" manufactured by Iwata Chemical Industry Co., Ltd. 6) "Trisodium Citrate" manufactured by ADM 7) "Aohata Whole Fruit Orange" manufactured by Kewpie Corporation 8) "Yuzu Pon" manufactured by Mizkan Holdings Co., Ltd.

[0047] <Evaluation of the aroma of food and drink> (Aroma of citrus fruits) After manufacturing each food and drink containing citrus fruits obtained in the examples and comparative examples, 10 skilled panelists were asked to eat and drink the stored products for sensory evaluation, and the average value of the evaluation scores was used as the sensory evaluation. The evaluation criteria at that time were as follows. 5 points: Equivalent to the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), and the aroma of citrus fruits is clearly felt. 4 points: Slightly inferior to the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), but the aroma of citrus fruits is felt. 3 points: Inferior to the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), and the aroma of citrus fruits is slightly weak. 2 points: Worse than the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), and the aroma of citrus fruits is not felt much. 1 point: Clearly worse than the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), and the aroma of citrus fruits is not felt.

[0048] (Balance of the overall aroma) After manufacturing each food and drink containing citrus fruits obtained in the examples and comparative examples, 10 skilled panelists were asked to eat and drink the stored products for sensory evaluation, and the average value of the evaluation scores was used as the sensory evaluation. The evaluation criteria at that time were as follows. 5 points: Equivalent to the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), and the balance of the overall aroma is very good. 4 points: Slightly inferior to the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), but the balance of the overall aroma is good. 3 points: Inferior to the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), and the balance of the overall aroma is slightly disrupted. 2 points: Worse than the reference example (food and drink immediately after manufacture without addition of citrus fruit aroma reducing inhibitor), and the balance of the overall aroma is disrupted. 1 point: Clearly worse than the reference example (food or drink immediately after production without added citrus scent reduction inhibitor), and the balance of the overall scent is clearly disrupted.

[0049] (Overall evaluation) Based on the evaluation results of the citrus scent of citrus-containing food or drink and the balance of the overall scent, an overall evaluation was conducted. The evaluation criteria at that time are as follows. A: Those in which the evaluations of the citrus scent and the balance of the overall scent all meet 4.0 points or more and 5.0 points or less. B: Those in which the evaluations of the citrus scent and the balance of the overall scent are all 3.5 points or more and 5.0 points or less, and at least one of them is 3.5 or more and less than 4.0. C: Those in which the evaluations of the citrus scent and the balance of the overall scent are all 3.0 points or more and 5.0 points or less, and at least one of them is 3.0 or more and less than 3.5. D: Those in which the evaluations of the citrus scent and the balance of the overall scent are all 2.0 points or more and 5.0 points or less, and at least one of them is 2.0 or more and less than 3.0. E: Those in which at least one of the evaluations of the citrus scent and the balance of the overall scent is less than 2.0.

[0050] (Example 1) Preparation of an additive for food or drink containing a citrus scent reduction inhibitor According to Table 1, 100 parts by weight of commercially available enoki mushrooms were shredded, 400 parts by weight of water was added, and a mixture with a mushroom / solvent (weight ratio) of 0.25 was heated in a sealed container at 100 °C for 2 hours. Then, the extraction residue was filtered off, the filtrate was pouch-packed at 75 °C, and then placed in a chiller water tank and cooled to 5 °C to obtain an enoki mushroom extract. The enoki mushroom extract itself was used as an additive for food or drink containing a citrus scent reduction inhibitor. The content of the enoki mushroom extract solid content (citrus scent reduction inhibitor) in the additive was 1.33% by weight.

[0051]

Table 1

[0052] (Example 2) Preparation of an Additive for Food and Drink Containing an Inhibitor for Reducing the Aroma of Citrus Fruits According to Table 1, extraction was carried out in the same manner as in Example 1 except that the ratio of mushrooms / solvent (weight ratio) of 0.25 was changed to 0.053, and the obtained enokitake extract itself was used as an additive for food and drink containing an inhibitor for reducing the aroma of citrus fruits. The content of the enokitake extract solid content (inhibitor for reducing the aroma of citrus fruits) in the additive was 0.19% by weight.

[0053] (Example 3) Preparation of an Additive for Food and Drink Containing an Inhibitor for Reducing the Aroma of Citrus Fruits According to Table 1, extraction was carried out in the same manner as in Example 1 except that the ratio of mushrooms / solvent (weight ratio) of 0.25 was changed to 0.14, and the obtained enokitake extract itself was used as an additive for food and drink containing an inhibitor for reducing the aroma of citrus fruits. The content of the enokitake extract solid content (inhibitor for reducing the aroma of citrus fruits) in the additive was 0.86% by weight.

[0054] (Example 4) Preparation of an Additive for Food and Drink Containing an Inhibitor for Reducing the Aroma of Citrus Fruits According to Table 1, extraction was carried out in the same manner as in Example 1 except that the ratio of mushrooms / solvent (weight ratio) of 0.25 was changed to 0.43, and the obtained enokitake extract itself was used as an additive for food and drink containing an inhibitor for reducing the aroma of citrus fruits. The content of the enokitake extract solid content (inhibitor for reducing the aroma of citrus fruits) in the additive was 2.06% by weight.

[0055] (Example 5) Preparation of an Additive for Food and Drink Containing an Inhibitor for Reducing the Aroma of Citrus Fruits According to Table 1, extraction was carried out in the same manner as in Example 1 except that the ratio of mushrooms / solvent (weight ratio) of 0.25 was changed to 9.0, and the obtained enokitake extract itself was used as an additive for food and drink containing an inhibitor for reducing the aroma of citrus fruits. The content of the enokitake extract solid content (inhibitor for reducing the aroma of citrus fruits) in the additive was 4.35% by weight.

[0056] (Example 6) Preparation of an Additive for Food and Drink Containing an Inhibitor for Reducing the Aroma of Citrus Fruits According to Table 1, extraction was carried out in the same manner as in Example 1 except that the extraction temperature was changed from 100 °C to 121 °C and the extraction time was changed from 2 hours to 1.5 hours, and the obtained enoki mushroom extract itself was used as an additive for food and drink containing a citrus aroma reduction inhibitor. The content of the enoki mushroom extract solid content (citrus aroma reduction inhibitor) in the additive was 1.97% by weight.

[0057] (Comparative Example 1) Preparation of an additive for food and drink containing a citrus aroma reduction inhibitor According to Table 1, extraction was carried out in the same manner as in Example 1 except that the extraction temperature was changed from 100 °C to 70 °C, and the obtained enoki mushroom extract itself was used as an additive for food and drink containing a citrus aroma reduction inhibitor. The content of the enoki mushroom extract solid content (citrus aroma reduction inhibitor) in the additive was 0.31% by weight.

[0058] (Comparative Example 2) Preparation of an additive for food and drink containing a citrus aroma reduction inhibitor According to Table 1, extraction was carried out in the same manner as in Example 1 except that the extraction time was changed from 2 hours to 0.25 hours, and the obtained enoki mushroom extract itself was used as an additive for food and drink containing a citrus aroma reduction inhibitor. The content of the enoki mushroom extract solid content (citrus aroma reduction inhibitor) in the additive was 0.34% by weight.

[0059] (Example 7) Preparation of an additive for food and drink containing a citrus aroma reduction inhibitor According to Table 1, extraction was carried out in the same manner as in Example 1 except that the extraction solvent was changed from water to 80% ethanol and the extraction temperature was changed from 100 °C to 90 °C, and the obtained enoki mushroom extract itself was used as an additive for food and drink containing a citrus aroma reduction inhibitor. The content of the enoki mushroom extract solid content (citrus aroma reduction inhibitor) in the additive was 2.79% by weight.

[0060] (Example 8) Preparation of an additive for food and drink containing a citrus aroma reduction inhibitor According to Table 1, 30 parts by weight of propylene glycol (''Food Additive Propylene Glycol'' manufactured by ADEKA Corporation) was added to 70 parts by weight of the enoki mushroom extract obtained in the same manner as in Example 1 to obtain an additive for food and drink containing an inhibitor for reducing and suppressing citrus scent. The content of the enoki mushroom extract solid content (inhibitor for reducing and suppressing citrus scent) in the additive was 0.93% by weight.

[0061] (Example 9) Preparation of an additive for food and drink containing an inhibitor for reducing and suppressing citrus scent According to Table 1, 50 parts by weight of water was added to 50 parts by weight of the enoki mushroom extract obtained in the same manner as in Example 1 to obtain an additive for food and drink containing an inhibitor for reducing and suppressing citrus scent. The content of the enoki mushroom extract solid content (inhibitor for reducing and suppressing citrus scent) in the additive was 0.66% by weight.

[0062] (Example 10) Preparation of an additive for food and drink containing an inhibitor for reducing and suppressing citrus scent According to Table 1, 20 parts by weight of dextrin (''Max 1000'' manufactured by Matsutani Chemical Industry Co., Ltd.) was added to 80 parts by weight of the extract obtained in the same manner as in Example 1, and the mixture was dried by spray drying to obtain a powdery additive for food and drink containing an inhibitor for reducing and suppressing citrus scent. The content of the enoki mushroom extract solid content (inhibitor for reducing and suppressing citrus scent) in the additive was 5.04% by weight.

[0063] (Example 11) Preparation of an additive for food and drink containing an inhibitor for reducing and suppressing citrus scent According to Table 1, extraction was carried out in the same manner as in Example 1 except that enoki mushrooms were changed to commercially available maitake mushrooms, and the obtained maitake mushroom extract itself was used as an additive for food and drink containing an inhibitor for reducing and suppressing citrus scent. The content of the maitake mushroom extract solid content (inhibitor for reducing and suppressing citrus scent) in the additive was 0.79% by weight.

[0064] (Example 12) Preparation of an additive for food and drink containing an inhibitor for reducing and suppressing citrus scent According to Table 1, extraction was carried out in the same manner as in Example 1 except that enokitake was changed to commercially available shiitake mushroom, and the obtained shiitake mushroom extract itself was used as an additive for food and drink containing a citrus fragrance reducing and suppressing agent. The content of the shiitake mushroom extract solid content (citrus fragrance reducing and suppressing agent) in the additive was 1.01% by weight.

[0065] (Example 13) Preparation of an additive for food and drink containing a citrus fragrance reducing and suppressing agent According to Table 1, extraction was carried out in the same manner as in Example 1 except that enokitake was changed to commercially available maitake mushroom, and the obtained maitake mushroom extract itself was used as an additive for food and drink containing a citrus fragrance reducing and suppressing agent. The content of the maitake mushroom extract solid content (citrus fragrance reducing and suppressing agent) in the additive was 1.01% by weight.

[0066] (Example 14) Preparation of an additive for food and drink containing a citrus fragrance reducing and suppressing agent According to Table 1, extraction was carried out in the same manner as in Example 1 except that enokitake was changed to commercially available king oyster mushroom, and the obtained king oyster mushroom extract itself was used as an additive for food and drink containing a citrus fragrance reducing and suppressing agent. The content of the king oyster mushroom extract solid content (citrus fragrance reducing and suppressing agent) in the additive was 1.03% by weight.

[0067] (Example 15) Preparation of an additive for food and drink containing a citrus fragrance reducing and suppressing agent According to Table 1, extraction was carried out in the same manner as in Example 1 except that enokitake was changed to commercially available white button mushroom, and the obtained mushroom extract itself was used as an additive for food and drink containing a citrus fragrance reducing and suppressing agent. The content of the mushroom extract solid content (citrus fragrance reducing and suppressing agent) in the additive was 1.05% by weight.

[0068] (Example 16) Preparation of an additive for food and drink containing a citrus fragrance reducing and suppressing agent According to Table 1, extraction was carried out in the same manner as in Example 1 except that enokitake was changed to commercially available horn of plenty, and the obtained horn of plenty extract itself was used as an additive for food and drink containing a citrus fragrance reducing and suppressing agent. The content of the horn of plenty extract solid content (citrus fragrance reducing and suppressing agent) in the additive was 1.14% by weight.

[0069] (Example 17) Preparation of a beverage containing lemon juice According to the formulation in Table 2, 0.1 part by weight of the food additive containing the citrus aroma reduction inhibitor of Example 1 was added to 99.9 parts by weight of commercially available 100% straight lemon juice. After enclosing it in a retort pouch, it was heat-sterilized at 75°C for 10 minutes to obtain a beverage containing lemon juice. The content of the citrus aroma reduction inhibitor in the obtained beverage containing lemon juice, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 2.

[0070]

Table 2

[0071] (Examples 18 and 19) Preparation of a beverage containing lemon juice A beverage containing lemon juice was obtained in the same manner as in Example 17, except that the formulation amounts of the food additive containing the citrus aroma reduction inhibitor of Example 1 and commercially available 100% straight lemon juice were changed according to the formulation in Table 2. The content of the citrus aroma reduction inhibitor in the obtained beverage containing lemon juice, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 2.

[0072] (Example 20) Preparation of a beverage containing lemon juice A beverage containing lemon juice was obtained in the same manner as in Example 17, except that 0.1 part by weight of the food additive containing the citrus aroma reduction inhibitor of Example 1 was changed to 0.2 part by weight of the food additive containing the citrus aroma reduction inhibitor of Example 2, and 99.9 parts by weight of commercially available 100% straight lemon juice was changed to 99.8 parts by weight. The content of the citrus aroma reduction inhibitor in the obtained beverage containing lemon juice, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 2.

[0073] (Examples 21 to 23) Preparation of a beverage containing lemon juice According to the formulation in Table 2, except that the food additive containing the citrus aroma reduction inhibitor of Example 1 was changed to the food additive containing the citrus aroma reduction inhibitor of Example 3 (Example 21), the food additive containing the citrus aroma reduction inhibitor of Example 4 (Example 22), or the food additive containing the citrus aroma reduction inhibitor of Example 5 (Example 23), a lemon juice-containing beverage was obtained in the same manner as in Example 17. Table 2 shows the content of the citrus aroma reduction inhibitor in the obtained lemon juice-containing beverage, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the overall aroma balance.

[0074] (Comparative Example 3) Preparation of lemon juice-containing beverage According to the formulation in Table 2, except that the food additive containing the citrus aroma reduction inhibitor of Example 1 was not added, the same treatment as in Example 17 was carried out to obtain a lemon juice-containing beverage. Table 2 shows the content of the citrus aroma reduction inhibitor in the obtained lemon juice-containing beverage, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the overall aroma balance. In addition, the results of the sensory evaluation of the lemon juice-containing beverage obtained in Comparative Example 3 immediately after production and before storage are shown in Table 2 as Reference Example 1.

[0075] As is clear from Table 2, in the lemon juice-containing beverages (Examples 17 to 23) in which the content of the citrus aroma reduction inhibitor is in the range of 0.00037 to 0.013% by weight in the whole lemon juice-containing beverage, the change in the citrus aroma after storage and the overall aroma balance were all small and good. In particular, the lemon juice-containing beverages (Examples 17 and 22) in which the content of the citrus aroma reduction inhibitor is in the range of 0.00075 to 0.0035% by weight had an overall evaluation of A and extremely good evaluation results. On the other hand, the lemon juice beverage (Comparative Example 3) without the food additive containing the citrus aroma reduction inhibitor had no citrus aroma after storage, and the overall aroma balance was clearly disrupted, and the overall evaluation was E.

[0076] Regarding the weight ratio of mushrooms (Enoki mushrooms) / solvent (water), beverages containing lemon juice (Examples 17 to 23) formulated with additives for food and drink containing an inhibitor for reducing citrus aroma, which were extracted from a mixture where the ratio was in the range of 0.05 to 10, all had little change in the citrus aroma after storage and in the balance of the overall aroma, and were good. In particular, beverages containing lemon juice (Examples 17 and 22) formulated with additives for food and drink containing an inhibitor for reducing citrus aroma, which were extracted from a mixture where the weight ratio of mushrooms (Enoki mushrooms) / solvent (water) was in the range of 0.2 to 0.5, had extremely good evaluation results and an overall evaluation of A.

[0077] (Examples 24, Comparative Examples 4 and 5) Preparation of beverages containing lemon juice According to Table 3, except that the additive for food and drink containing an inhibitor for reducing citrus aroma of Example 1 was changed to the additive for food and drink containing an inhibitor for reducing citrus aroma of Example 6 (Example 24), the additive for food and drink containing an inhibitor for reducing citrus aroma of Comparative Example 1 (Comparative Example 4), or the additive for food and drink containing an inhibitor for reducing citrus aroma of Comparative Example 2 (Comparative Example 5), a beverage containing lemon juice was obtained in the same manner as in Example 17. The content of the inhibitor for reducing citrus aroma in the obtained beverage containing lemon juice, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 3.

[0078]

Table 3

[0079] As is clear from Table 3, lemon juice-containing beverages (Examples 17 and 24) formulated with additives for food and drink containing a citrus aroma-reducing inhibitor, where the heating conditions during extraction were in the range of 80 to 130°C for 0.5 to 5 hours, all had little change in the citrus aroma after storage and in the balance of the overall aroma, and were good. On the other hand, a lemon juice-containing beverage (Comparative Example 4) formulated with an additive for food and drink containing a citrus aroma-reducing inhibitor with a low heating temperature of 70°C during extraction had a low evaluation of the citrus aroma and a comprehensive evaluation of D. Also, a lemon juice-containing beverage (Comparative Example 5) formulated with an additive for food and drink containing a citrus aroma-reducing inhibitor with a short heating time of 0.25 hours during extraction had a low evaluation of the citrus aroma and the balance of the overall aroma, and a comprehensive evaluation of D.

[0080] (Example 25) Preparation of lemon juice-containing beverage According to Table 3, a lemon juice-containing beverage was obtained in the same manner as in Example 17, except that the additive for food and drink containing a citrus aroma-reducing inhibitor of Example 1 was changed to the additive for food and drink containing a citrus aroma-reducing inhibitor of Example 7. The content of the citrus aroma-reducing inhibitor in the obtained lemon juice-containing beverage, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 3.

[0081] As is clear from Table 3, the lemon juice-containing beverage (Example 25) formulated with an additive for food and drink containing a citrus aroma-reducing inhibitor extracted with 80% ethanol had little change in the citrus aroma and the balance of the overall aroma of the lemon juice-containing beverage after storage, and was good, with a comprehensive evaluation of A.

[0082] (Examples 26 and 27) Preparation of lemon juice-containing beverage According to Table 4, a beverage containing lemon juice was obtained in the same manner as in Example 17, except that the additive for food and drink containing a citrus scent-reducing inhibitor of Example 1 was changed to the additive for food and drink containing a citrus scent-reducing inhibitor of Example 8 (Example 26) or the additive for food and drink containing a citrus scent-reducing inhibitor of Example 9 (Example 27). Table 4 shows the content of the citrus scent-reducing inhibitor in the obtained beverage containing lemon juice, the citrus scent after storage at 50 °C for 5 days, and the evaluation results of the balance of the overall scent.

[0083]

Table 4

[0084] (Example 28) Preparation of a beverage containing lemon juice According to Table 4, a beverage containing lemon juice was obtained in the same manner as in Example 17, except that 0.1 part by weight of the additive for food and drink containing a citrus scent-reducing inhibitor of Example 1 was changed to 0.05 part by weight of the additive for food and drink containing a citrus scent-reducing inhibitor of Example 10, and 99.9 parts by weight of straight lemon juice was changed to 99.95 parts by weight. Table 4 shows the content of the citrus scent-reducing inhibitor in the obtained beverage containing lemon juice, the citrus scent after storage at 50 °C for 5 days, and the evaluation results of the balance of the overall scent.

[0085] As is clear from Table 4, regardless of the components other than the citrus scent-reducing inhibitor used in the production of the additive for food and drink containing a citrus scent-reducing inhibitor and the properties of the additive for food and drink containing a citrus scent-reducing inhibitor, beverages containing lemon juice (Examples 17, 26 to 28) in which the content of the citrus scent-reducing inhibitor is in the range of 0.00037 to 0.013% by weight in the whole beverage containing lemon juice all had little change in the citrus scent after storage and the balance of the overall scent, and had good evaluation results.

[0086] (Examples 29 and 30) Preparation of a beverage containing lemon juice According to Table 5, a beverage containing lemon juice was obtained in the same manner as in Example 17, except that the additive for food and drink containing a citrus scent-reducing inhibitor of Example 1 was changed to the additive for food and drink containing a citrus scent-reducing inhibitor of Example 11 (Example 29), or the additive for food and drink containing a citrus scent-reducing inhibitor of Example 12 (Example 30). Table 5 shows the content of the citrus scent-reducing inhibitor in the obtained beverage containing lemon juice, the citrus scent after storage at 50 °C for 5 days, and the evaluation results of the balance of the overall scent.

[0087]

Table 5

[0088] (Example 31) Preparation of a beverage containing lemon juice According to Table 5, a beverage containing lemon juice was obtained in the same manner as in Example 17, except that 0.1 part by weight of the additive for food and drink containing a citrus scent-reducing inhibitor of Example 1 was changed to 0.2 part by weight of the additive for food and drink containing a citrus scent-reducing inhibitor of Example 13, and 99.9 parts by weight of straight lemon juice was changed to 99.8 parts by weight. Table 5 shows the content of the citrus scent-reducing inhibitor in the obtained beverage containing lemon juice, the citrus scent after storage at 50 °C for 5 days, and the evaluation results of the balance of the overall scent.

[0089] (Example 32) Preparation of a beverage containing lemon juice According to Table 5, a beverage containing lemon juice was obtained in the same manner as in Example 17, except that 0.1 part by weight of the additive for food and drink containing a citrus scent-reducing inhibitor of Example 1 was changed to 0.3 part by weight of the additive for food and drink containing a citrus scent-reducing inhibitor of Example 14, and 99.9 parts by weight of straight lemon juice was changed to 99.7 parts by weight. Table 5 shows the content of the citrus scent-reducing inhibitor in the obtained beverage containing lemon juice, the citrus scent after storage at 50 °C for 5 days, and the evaluation results of the balance of the overall scent.

[0090] (Examples 33 and 34) Preparation of a beverage containing lemon juice According to Table 5, a beverage containing lemon juice was obtained in the same manner as in Example 32, except that the additive for foods and drinks containing an inhibitor for reducing citrus aroma in Example 14 was changed to the additive for foods and drinks containing an inhibitor for reducing citrus aroma in Example 15 (Example 33), or the additive for foods and drinks containing an inhibitor for reducing citrus aroma in Example 16 (Example 34). Table 5 shows the content of the inhibitor for reducing citrus aroma in the obtained beverage containing lemon juice, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma.

[0091] As is clear from Table 5, for the beverages containing lemon juice (Examples 17, 29 to 34) formulated with the additive for foods and drinks containing an inhibitor for reducing citrus aroma extracted from at least one kind selected from the group consisting of enoki mushroom, maitake mushroom, tamogitake mushroom, shiitake mushroom, shiitake mushroom, eringi mushroom, and mushroom, the change in the citrus aroma and the balance of the overall aroma of the beverage containing lemon juice after storage was small, and the evaluation results were good. In particular, for the beverages containing lemon juice (Examples 17, 29, and 32) formulated with the additive for foods and drinks containing an inhibitor for reducing citrus aroma extracted from enoki mushroom, maitake mushroom, or eringi mushroom, the change in the balance of the overall aroma was extremely small and good, and the comprehensive evaluation was A.

[0092] (Examples 35 and 36) Preparation of Beverage Containing Lemon Juice According to the formulation in Table 6, a beverage containing lemon juice after storage was obtained in the same manner as in Example 17, except that the storage condition of the beverage containing lemon juice immediately after production was changed from 50°C for 5 days to 25°C for 90 days (Example 35), or -20°C for 360 days (Example 36). Table 6 shows the content of the inhibitor for reducing citrus aroma in the obtained beverage containing lemon juice, the citrus aroma of the beverage containing lemon juice after storage, and the evaluation results of the balance of the overall aroma.

[0093]

Table 6

[0094] (Comparative Examples 6 and 7) Preparation of Beverage Containing Lemon Juice According to the formulation of Table 6, except that the storage conditions of the lemon juice-containing beverage immediately after production were changed from 5 days at 50°C to 90 days at 25°C (Comparative Example 6), or 360 days at -20°C (Comparative Example 7), in the same manner as in Comparative Example 3, a lemon juice-containing beverage after storage was obtained. The content of the citrus aroma reduction inhibitor in the obtained lemon juice-containing beverage, the citrus aroma of the lemon juice-containing beverage after storage, and the evaluation results of the balance of the overall aroma are shown in Table 6.

[0095] As is clear from Table 6, the lemon juice-containing beverages (Examples 17, 35, and 36) containing the food additive with a citrus aroma reduction inhibitor all had little change in the citrus aroma of the lemon juice-containing beverage and the balance of the overall aroma regardless of the storage conditions, and had good evaluation results. In particular, the lemon juice-containing beverages that had not undergone a freezing process (Examples 17 and 35) had an overall evaluation of A and extremely good evaluation results. On the other hand, the lemon juice beverages (Comparative Examples 3, 6, and 7) that did not contain the food additive with a citrus aroma reduction inhibitor all had little citrus aroma felt after storage regardless of the storage conditions, and the balance of the overall aroma was clearly disrupted, and the overall evaluation was D or E.

[0096] (Example 37) Preparation of a lemon juice-containing beverage According to the formulation of Table 7, 5 parts by weight of commercially available 100% straight lemon juice was blended with 7.5 parts by weight of sugar, 0.2 part by weight of citric acid, 0.04 part by weight of trisodium citrate, 87.16 parts by weight of water, and 0.1 part by weight of the food additive with a citrus aroma reduction inhibitor of Example 1, sealed in a retort pouch, and heat-sterilized at 75°C for 10 minutes to obtain a 5% lemon juice-containing beverage. The content of the citrus aroma reduction inhibitor in the obtained 5% lemon juice-containing beverage, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 7.

Table 7

[0097] (Comparative Example 8) Preparation of a lemon juice-containing beverage According to the formulation in Table 7, except that the food additive containing an inhibitor for reducing and suppressing citrus aroma of Example 1 was not added and the total amount was adjusted to 100 parts by weight with water, a beverage containing 5% lemon juice was obtained in the same manner as in Example 37. The content of the inhibitor for reducing and suppressing citrus aroma in the obtained beverage containing 5% lemon juice, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 7. In addition, the results of the sensory evaluation of the beverage containing lemon juice obtained in Comparative Example 8 immediately after production and before storage are shown in Table 7 as Reference Example 2.

[0098] As is clear from Table 7, the beverage containing 5% lemon juice (Example 37) containing the food additive containing an inhibitor for reducing and suppressing citrus aroma had little change in the citrus aroma of the beverage containing lemon juice after storage and the balance of the overall aroma, and was good, with an overall evaluation of A. On the other hand, the 5% lemon juice beverage (Comparative Example 8) that did not contain the food additive containing an inhibitor for reducing and suppressing citrus aroma had no detectable citrus aroma after storage, and the balance of the overall aroma was clearly disrupted, with an overall evaluation of E.

[0099] (Example 38) Preparation of a beverage containing grapefruit juice According to the formulation in Table 7, except that 5 parts by weight of lemon straight juice was changed to 20 parts by weight of concentrated grapefruit juice and the total amount was adjusted with water to 100 parts by weight, a beverage containing grapefruit juice was obtained in the same manner as in Example 37. The content of the inhibitor for reducing and suppressing citrus aroma in the obtained beverage containing grapefruit juice, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 7.

[0100] (Comparative Example 9) Preparation of a beverage containing grapefruit juice According to the formulation in Table 7, except that the food additive containing an inhibitor for reducing and suppressing citrus aroma of Example 1 was not added and the total amount was adjusted to 100 parts by weight with water, a beverage containing grapefruit juice was obtained in the same manner as in Example 38. The content of the inhibitor for reducing and suppressing citrus aroma in the obtained beverage containing grapefruit juice, the citrus aroma after storage at 50°C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 7. The results of sensory evaluation of the beverage containing grapefruit juice obtained in Comparative Example 9 immediately after production and before storage are shown in Table 7 as Reference Example 3.

[0101] As is clear from Table 7, the beverage containing grapefruit juice (Example 38) formulated with the food additive containing the citrus aroma reduction inhibitor had little change in the citrus aroma and the balance of the overall aroma after storage and was good, and the overall evaluation was A. On the other hand, the beverage containing grapefruit juice (Comparative Example 9) without the food additive containing the citrus aroma reduction inhibitor hardly felt the citrus aroma after storage, and the overall evaluation was D.

[0102] (Example 39) Preparation of beverage containing orange juice According to the formulation in Table 7, a beverage containing orange juice was obtained in the same manner as in Example 38, except that the concentrated grapefruit juice was changed to concentrated orange juice. The content of the citrus aroma reduction inhibitor in the obtained beverage containing orange juice, the citrus aroma after storage at 50 °C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 7.

[0103] (Comparative Example 10) Preparation of beverage containing orange juice According to the formulation in Table 7, a beverage containing orange juice was obtained in the same manner as in Example 39, except that the food additive containing the citrus aroma reduction inhibitor of Example 1 was not formulated and the total amount was adjusted to 100 parts by weight with water. The content of the citrus aroma reduction inhibitor in the obtained beverage containing orange juice, the citrus aroma after storage at 50 °C for 5 days, and the evaluation results of the balance of the overall aroma are shown in Table 7. The results of sensory evaluation of the beverage containing orange juice obtained in Comparative Example 10 immediately after production and before storage are shown in Table 7 as Reference Example 4.

[0104] As is clear from Table 7, the orange juice-containing beverage (Example 39) containing the additive for food and drink containing the citrus scent reduction inhibitor had little change in the citrus scent after storage and in the balance of the overall scent, and was good, with an overall evaluation of A. On the other hand, the orange juice-containing beverage (Comparative Example 10) without the additive for food and drink containing the citrus scent reduction inhibitor had a disrupted balance of the overall scent after storage, and the overall evaluation was D.

[0105] (Example 40) Preparation of jam containing orange juice According to the formulation in Table 8, 0.2 parts by weight of the additive for food and drink containing the citrus scent reduction inhibitor of Example 1 was added to 99.8 parts by weight of commercially available jam containing orange juice, sealed in a retort pouch, and heat-sterilized at 75°C for 10 minutes to obtain jam containing orange juice. Table 8 shows the content of the citrus scent reduction inhibitor in the obtained jam containing orange juice, the citrus scent after storage at 50°C for 5 days, and the evaluation results of the balance of the overall scent.

[0106]

Table 8

[0107] (Comparative Example 11) Preparation of jam containing orange juice According to the formulation in Table 8, jam containing orange juice was obtained in the same manner as in Example 40, except that the additive for food and drink containing the citrus scent reduction inhibitor of Example 1 was not added. Table 8 shows the content of the citrus scent reduction inhibitor in the obtained jam containing orange juice, the citrus scent after storage at 50°C for 5 days, and the evaluation results of the balance of the overall scent. In addition, the results of the sensory evaluation of the jam containing orange juice obtained in Comparative Example 11 immediately after production and before storage are shown in Table 8 as Reference Example 5.

[0108] As is clear from Table 8, the jam containing orange juice (Example 40) blended with the food additive containing the citrus scent reduction inhibitor had little change in the citrus scent and the overall scent balance of the orange juice jam after storage, and was good, with an overall evaluation of B. On the other hand, the orange juice jam without the food additive containing the citrus scent reduction inhibitor (Comparative Example 11) had an imbalance in the overall scent after storage, and the overall evaluation was D.

[0109] (Example 41) Preparation of ponzu sauce containing yuzu juice According to the formulation in Table 8, 0.1 part by weight of the food additive containing the citrus scent reduction inhibitor of Example 1 was blended with 99.9 parts by weight of commercially available ponzu sauce containing yuzu juice, sealed in a retort pouch, and heat-sterilized at 75°C for 10 minutes to obtain ponzu sauce containing yuzu juice. Table 8 shows the content of the citrus scent reduction inhibitor in the obtained ponzu sauce containing yuzu juice, the citrus scent after storage at 50°C for 5 days, and the evaluation results of the overall scent balance.

[0110] (Comparative Example 12) Preparation of ponzu sauce containing yuzu juice According to the formulation in Table 8, ponzu sauce containing yuzu juice was obtained in the same manner as in Example 41, except that the food additive containing the citrus scent reduction inhibitor of Example 1 was not blended. Table 8 shows the content of the citrus scent reduction inhibitor in the obtained ponzu sauce containing yuzu juice, the citrus scent after storage at 50°C for 5 days, and the evaluation results of the overall scent balance. In addition, the results of the sensory evaluation of the ponzu sauce containing yuzu juice obtained in Comparative Example 12 immediately after production and before storage are shown in Table 8 as Reference Example 6.

[0111] As is clear from Table 8, the ponzu sauce containing yuzu juice (Example 41) blended with the food additive containing the citrus scent reduction inhibitor had little change in the citrus scent and the overall scent balance after storage, and was good, with an overall evaluation of A. On the other hand, the ponzu sauce containing yuzu juice without the food additive containing the citrus scent reduction inhibitor (Comparative Example 12) had a decrease in the citrus scent after storage, and the overall scent balance was clearly disrupted, with an overall evaluation of D.

Claims

1. A citrus scent reduction inhibitor used in food and drink products containing citrus fruits, which consists of the solid content contained in the extract of mushrooms, wherein the mushrooms are at least one selected from the group consisting of Flammulina velutipes, Grifola frondosa, Trametes versicolor, Schizophyllum commune, Pleurotus ostreatus, Pleurotus eryngii, and Agaricus bisporus, the extract is an extract obtained by heating a mixture of mushrooms / solvent (weight ratio) of 0.05 to 10 at 80 to 130°C for 1 to 5 hours and then removing the extraction residue, and the solvent is water and / or naturally derived ethanol, a citrus scent reduction inhibitor.

2. The citrus scent reduction inhibitor according to Claim 1, wherein the mushrooms are at least one selected from the group consisting of Flammulina velutipes, Grifola frondosa, Schizophyllum commune, Pleurotus ostreatus, and Agaricus bisporus.

3. The citrus scent reduction inhibitor according to Claim 1 or 2, wherein the food and drink product containing citrus fruits has not undergone a freezing process.

4. A food and drink product containing citrus fruit juice, which contains 0.00037 to 0.013% by weight of the citrus scent reduction inhibitor according to any one of Claims 1 to 3 in the whole food and drink product.

5. A method for producing a citrus scent reduction inhibitor used in food and drink products containing citrus fruits, characterized by mixing mushrooms and a solvent so that the ratio of mushrooms / solvent (weight ratio) is 0.05 to 10 to obtain a mixture, heating the mixture to 80 to 130°C, holding the temperature at that level for 1 to 5 hours after reaching the temperature, and then removing the extraction residue.

6. The method for producing a citrus scent reduction inhibitor according to Claim 5, wherein the mushrooms are at least one selected from the group consisting of Flammulina velutipes, Grifola frondosa, Schizophyllum commune, Pleurotus ostreatus, and Agaricus bisporus.

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