JP2022147951A - Off-flavor generation suppressing agent used in fruit juice-containing food/drink - Google Patents

Abstract

To provide an off-flavor generation suppressing agent that can suppress generation of off-flavor during storage of fruit juice-containing food/drink, and to provide a fruit juice-containing food/drink.SOLUTION: An off-flavour generation suppressing agent used in fruit juice-containing food/drink comprises a solid content contained in a mushroom extract, and the extract is an extract obtained by heat-treating a mixture having a 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 fruit juice-containing food/drink contains the off-flavour generation suppressing agent by 0.00007 to 0.017 wt.% in the entire food/drink.SELECTED DRAWING: None

Description

本発明は、果汁入り飲食品に対して用いられる、異風味発生抑制剤に関する。 TECHNICAL FIELD The present invention relates to an off-flavour suppressant for use in food and drink products containing fruit juice.

レモンやグレープフルーツなどの柑橘類、リンゴ、ブドウといった果物の果汁や、果汁入り飲食品は、爽やかな香味が特徴で、古くから多くの人々に支持されている。しかし、これら果汁の香気成分は酸性環境下で不安定であり、熱や光によって劣化して、その特徴である爽やかな香気が減少すると同時に、オフフレーバー（異風味）が生じ、商品価値を下げてしまうという問題がある。 BACKGROUND ART Juices of citrus fruits such as lemons and grapefruits, and fruits such as apples and grapes, as well as foods and drinks containing fruit juices, are characterized by refreshing flavors and have long been favored by many people. However, the aromatic components of these fruit juices are unstable in an acidic environment, and are degraded by heat and light, resulting in a loss of their characteristic refreshing aroma and an off-flavor (unusual flavor), which lowers their commercial value. There is a problem that

近年、飲料では透明なペットボトルのような光透過性の容器に充填される機会が増え、コンビニエンスストアなど明るいショーケースの中で製品が陳列販売される機会も増えている。これらのことから、光などによる果汁の劣化に対する抑制技術の重要度が高まっており、香気に優れ、安定性の高い果汁や果汁入り飲食品を提供することが求められている。 In recent years, more and more beverages are being filled in light-transmitting containers such as transparent PET bottles, and more and more products are being displayed and sold in bright showcases such as convenience stores. For these reasons, the importance of technology for suppressing the deterioration of fruit juice due to light or the like is increasing, and it is required to provide fruit juice and food and drink containing fruit juice that have excellent aroma and high stability.

特許文献１では、香味および外観の経時安定性に優れた混濁果汁飲料を提供することを目的として、アスコルビン酸系酸化防止剤と、果実の外果皮の破砕物と、果実由来の果汁とを含む混濁果汁飲料が開示されている。しかし、アスコルビン酸系酸化防止剤はそれ自身が果汁とは異なる質の風味を有しており、添加することにより果汁の風味が変化して不自然になってしまう。加えて、アスコルビン酸系酸化防止剤は酸化されやすい性質があり、果汁の保存期間が長くなるにつれて異風味が強くなり、果汁本来の風味が変質してしまう問題がある。 In Patent Document 1, for the purpose of providing a turbid fruit juice beverage with excellent stability of flavor and appearance over time, an ascorbic acid-based antioxidant, crushed fruit exocarp, and fruit-derived fruit juice are included. A cloudy fruit juice drink is disclosed. However, the ascorbic acid-based antioxidant itself has a flavor different from that of fruit juice, and the addition of the ascorbic acid antioxidant changes the flavor of the fruit juice, making it unnatural. In addition, ascorbic acid-based antioxidants have the property of being easily oxidized, and the longer the fruit juice is stored, the stronger the off-flavour becomes, and there is a problem that the original flavor of the fruit juice deteriorates.

国際公開第１６／０８４４８０号WO 16/084480

本発明の目的は、上記現状に鑑み、果汁入り飲食品の保存時の異風味発生を抑制し得る異風味発生抑制剤及び果汁入り飲食品を提供することである。 SUMMARY OF THE INVENTION An object of the present invention is to provide a food and drink product containing fruit juice and an agent for suppressing the development of a foreign flavor that can suppress the development of a strange flavor during storage of food and drink products containing fruit juice.

本発明者らは上記課題を解決するために鋭意研究を重ねた結果、特定条件で抽出されたキノコ類の抽出物に含まれる固形分を果汁入り飲食品に特定量添加することにより、果汁入り飲食品を保存した後の異風味の発生を抑制できることを見出し、本発明を完成するに至った。 The present inventors have made intensive studies to solve the above problems, and as a result, by adding a specific amount of solids contained in mushroom extracts extracted under specific conditions to fruit juice-containing foods and drinks, The inventors have found that it is possible to suppress the occurrence of off-flavours after storing food and drink, and have completed the present invention.

即ち、本発明の第一は、果汁入り飲食品に用いられる、異風味発生抑制剤であって、キノコ類の抽出物に含まれる固形分からなり、前記抽出物は、キノコ類／溶媒（重量比）が０．０５～１０の混合物が、８０～１３０℃で、０．５～５時間加熱処理された後、抽出残渣が除去された抽出物である、異風味発生抑制剤に関する。
好ましくは、前記キノコ類が、エノキタケ、舞茸、タモギタケ、シメジ、椎茸、エリンギ、及びマッシュルームからなる群より選ばれる少なくとも１種である。
好ましくは、前記果汁入り飲食品が冷凍工程を経ていない。
好ましくは、前記溶媒が、水、及び／又は、天然由来のエタノールである。
本発明の第二は、前記異風味発生抑制剤を、飲食品全体中０．００００７～０．０１７重量％含有する、果汁入り飲食品に関する。
本発明の第三は、キノコ類と溶媒を、キノコ類／溶媒（重量比）が０．０５～１０となるように混ぜ合わせて混合物を得、該混合物を８０～１３０℃まで昇温し、該温度に達温後、該温度で０．５～５時間保持した後、抽出残渣を除去することを特徴とする、果汁入り飲食品に用いられる異風味発生抑制剤の製造方法に関する。 That is, the first aspect of the present invention is an off-flavor suppressing agent used in food and drink products containing fruit juice, which comprises a solid component contained in an extract of mushrooms, and the extract is mushrooms/solvent (weight ratio ) is heat treated at 80 to 130° C. for 0.5 to 5 hours, and the extraction residue is removed.
Preferably, the mushrooms are at least one kind selected from the group consisting of enokitake mushrooms, maitake mushrooms, Tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and mushrooms.
Preferably, the fruit juice-containing food or drink has not undergone a freezing step.
Preferably, the solvent is water and/or ethanol of natural origin.
The second aspect of the present invention relates to a fruit juice-containing food or drink containing 0.00007 to 0.017% by weight of the off-flavour generation inhibitor in the entire food or drink.
In the third aspect of the present invention, mushrooms and a solvent are mixed so that the mushrooms/solvent (weight ratio) is 0.05 to 10 to obtain a mixture, and the mixture is heated to 80 to 130 ° C., The present invention relates to a method for producing an off-flavour suppressant used in fruit juice-containing foods and beverages, characterized by removing the extraction residue after reaching the temperature and holding at the temperature for 0.5 to 5 hours.

本発明に従えば、果汁入り飲食品の保存時の異風味の発生を抑制し得る異風味発生抑制剤及び果汁入り飲食品を提供することができる。本発明に係る異風味発生抑制剤を所定量含む果汁入り飲食品は、保存中の異風味の発生が抑制され、果汁入り飲食品本来の風味を、長期間にわたる保存後も楽しむことができる。 ADVANTAGE OF THE INVENTION According to this invention, the food-drinks containing fruit juice and the food-drinks containing fruit-juice can be provided with the generation|occurrence|production suppression agent which can suppress generation|occurrence|production of the off-flavors at the time of preservation|save of the food-drinks containing fruit juice. The fruit juice-containing food and drink containing a predetermined amount of the off-flavor generation inhibitor according to the present invention suppresses the generation of off-flavor during storage, and the original flavor of the fruit juice-containing food and drink can be enjoyed even after long-term storage.

以下、本発明につき、さらに詳細に説明する。
本実施形態に係る異風味発生抑制剤は、キノコ類の抽出物に含まれる固形分からなるものである。前記キノコ類の抽出物は、キノコ類と溶媒を特定の混合比で含む混合物が、特定温度で特定時間加熱処理された後、抽出残渣が除去された抽出物である。前記異風味発生抑制剤は、果汁入り飲食品に添加して用いられる。 The present invention will be described in more detail below.
The off-flavour development suppressing agent according to the present embodiment is composed of solid components contained in mushroom extracts. The mushroom extract is an extract obtained by removing extraction residues after a mixture containing mushrooms and a solvent in a specific mixing ratio is heat-treated at a specific temperature for a specific time. The off-flavour inhibitor is used by being added to a fruit juice-containing food or drink.

前記キノコ類は、食用のキノコであれば特に限定さないが、エノキタケ、舞茸、タモギタケ、シメジ、椎茸、エリンギ、マッシュルームが挙げられ、これらの群から選ばれる少なくとも１種を使用することが好ましい。異風味発生抑制効果、キノコの原材料費、及びキノコ自体の風味の観点から、エノキタケ、舞茸、タモギタケ、エリンギがより好ましく、エノキタケ、舞茸、エリンギが更に好ましく、エノキタケ、エリンギが特に好ましく、エノキタケが最も好ましい。 The mushrooms are not particularly limited as long as they are edible mushrooms, but include enokitake mushrooms, maitake mushrooms, tamogitake mushrooms, shimeji mushrooms, shiitake mushrooms, king oyster mushrooms, and mushrooms, and it is preferable to use at least one selected from these groups. . Enokitake mushrooms, maitake mushrooms, Tamogitake mushrooms, and king oyster mushrooms are more preferred, enokitake mushrooms, maitake mushrooms, and king oyster mushrooms are more preferred, and enokitake mushrooms and king oyster mushrooms are particularly preferred, and enokitake mushrooms are more preferred from the viewpoint of the effect of suppressing the occurrence of off-flavors, the cost of raw materials for mushrooms, and the flavor of the mushrooms themselves. is most preferred.

前記エノキタケは、タマバリタケ科のキノコの一種であるFlammulina velutipes種のことをいう。例えば、人工的に栽培した白色かつもやし状の市販エノキタケ、野生種と栽培種の白色エノキタケをかけあわせたブラウン系エノキタケ、野生種等を使用することができる。前記市販エノキタケは、一般に食用とされており、容易に入手可能である。 The enokitake refers to Flammulina velutipes species, which is a kind of mushroom belonging to the family Flammulinaceae. For example, commercially available white and bean sprout-like enokitake mushrooms artificially cultivated, brown enokitake mushrooms obtained by crossing wild and cultivated white enokitake mushrooms, and wild-type enokitake mushrooms can be used. The commercially available enokitake mushrooms are generally edible and readily available.

前記舞茸は、サルノコシカケ科マイタケ属に属するキノコの一種であるGrifola frondosa種のことをいう。舞茸の近縁種として、白舞茸も包含する。舞茸としては、子実体、菌糸体いずれも使用することができる。 The maitake refers to Grifola frondosa species, which is a kind of mushroom belonging to the genus Grifola maitake of the family Agaricaceae. White maitake mushrooms are also included as related species of maitake mushrooms. Both fruiting bodies and mycelium can be used as maitake mushrooms.

前記タモギタケは、ヒラタケ科のキノコの一種であるPleurotus cornucopiae var. citrinopileatus種のことをいう。天然のものや、人工的に栽培したものを使用することができる。 The above-mentioned Tamogitake refers to Pleurotus cornucopiae var. A natural one or an artificially cultivated one can be used.

前記シメジは、シメジ属に属するカクミノシメジ（Lyophyllum sykosporum種）、スミゾメシメジ（Lyophyllum semitale種）、シャカシメジ（Lyophyllum fumosum種）、ホンシメジ（Lyophyllum shimeji種）、ハタケシメジ（Lyophyllum decastes種）、オシロイシメジ（Lyophyllum cnnatum種）、及び、シロタモギタケ属に属するブナシメジ（Hypsizigus marmoreus種）のことをいう。天然のものや、人工的に栽培したものを使用することができる。 The shimeji mushrooms include Lyophyllum sykosporum species, Lyophyllum semitale species, Lyophyllum fumosum species, Lyphyllum shimeji species, Lyphyllum decastes species, and Lyophyllum cnnatum species, which belong to the genus Shimeji. and Hypsizigus marmoreus species belonging to the genus Hypsizigus marmoreus. A natural one or an artificially cultivated one can be used.

前記椎茸は、ハラタケ目キシメジ科シイタケ属のキノコの一種であるLentinula edodes種のことをいう。天然のものや、人工的に栽培したものを使用することができる。 The aforementioned shiitake mushroom refers to Lentinula edodes species, which is a kind of mushroom belonging to the genus Shiitake, the family Tricholomataceae, order Agarics. A natural one or an artificially cultivated one can be used.

前記エリンギは、ヒラタケ科ヒラタケ属のキノコの一種であるPleurotus eryngii種のことをいう。天然のものや、人工的に栽培したものを使用することができる。 The aforementioned king oyster mushroom refers to Pleurotus eryngii species, which is a kind of mushroom belonging to the genus Pleurotus of the family Pleurotus family. A natural one or an artificially cultivated one can be used.

前記マッシュルームは、ハラタケ科ハラタケ属に属するキノコの一種である。マッシュルームの品種は特に限定されず、Agaricus bisporus種のホワイト種、オフホワイト種、クリーム種、ブラウン種、Agaricus bitorquis種などが例示され、いずれも好ましく使用することができる。天然のものや、人工的に栽培したものを使用することができる。 The mushroom is a type of mushroom belonging to the genus Agaricus of the family Agaricus. The variety of mushroom is not particularly limited, and examples thereof include Agaricus bisporus white, off-white, cream, brown, and Agaricus bitorquis, all of which can be preferably used. A natural one or an artificially cultivated one can be used.

前記キノコ類の抽出物を製造するために使用する前記溶媒としては、適宜選択することができるが、例えば、アセトン、エタノール、エチルメチルケトン、グリセリン、酢酸エチル、酢酸メチル、ジエチルエーテル、シクロヘキサン、ジクロロメタン、食用油脂、１，１，１，２－テトラフルオロエタン、１，１，２－トリクロロエテン、二酸化炭素、１－ブタノール、２－ブタノール、ブタン、１－プロパノール、２－プルパノール、プロパン、プロピレングリコール、ヘキサン、水、メタノール等が挙げられ、これらの群から選ばれる少なくとも１種を用いることができる。消費者の安心安全志向から、水、及び／又は、天然由来のエタノールを用いることが好ましく、さらにコスト面や、飲食品物性の変質への影響を考えると、水がより好ましい。 The solvent used for producing the mushroom extract can be appropriately selected. Examples include acetone, ethanol, ethyl methyl ketone, glycerin, ethyl acetate, methyl acetate, diethyl ether, cyclohexane, and dichloromethane. , Edible oils and fats, 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., and at least one selected from these groups can be used. It is preferable to use water and/or naturally-derived ethanol from the point of view of consumers' safety and security, and water is more preferable from the viewpoint of cost and influence on deterioration of physical properties of food and drink.

前記溶媒の使用量は、前記キノコ類／前記溶媒（重量比）が０．０５～１０を満足する量であることが好ましく、０．１～１がより好ましく、０．２～０．５が更に好ましい。前記重量比が０．０５より小さいと、異風味発生抑制効果が十分に得られない場合がある。また、前記重量比が１０を超えると、抽出効率が悪くなって前記異風味発生抑制剤の製造コストが上がる場合がある。ここで、前記キノコ類の重量は湿重量であるが、使用するキノコ類は生キノコ類でも、乾燥したキノコ類でもよい。ただし、乾燥したキノコ類を用いて抽出する場合は、使用するキノコ類が生の状態の時の湿重量として、溶媒量が前記キノコ類（湿重量）／溶媒（重量比）になるように調整する。 The amount of the solvent used is preferably an amount satisfying the mushroom/solvent (weight ratio) of 0.05 to 10, more preferably 0.1 to 1, and 0.2 to 0.5. More preferred. If the weight ratio is less than 0.05, the effect of suppressing the generation of off-flavours may not be sufficiently obtained. On the other hand, if the weight ratio exceeds 10, the extraction efficiency may deteriorate and the production cost of the off-flavour inhibitor may increase. Here, the weight of the mushrooms is wet weight, but the mushrooms to be used may be fresh mushrooms or dried mushrooms. However, when extracting using dried mushrooms, the amount of solvent is adjusted so that the amount of solvent is the mushrooms (wet weight) / solvent (weight ratio) as the wet weight when the mushrooms to be used are in a raw state. do.

前記キノコ類の抽出物を製造するには、前記キノコ類と前記溶媒の混合物が、特定の加熱処理温度で特定の加熱処理時間をかけて加熱処理されることが好ましい。 In order to produce the mushroom extract, the mixture of the mushroom and the solvent is preferably heat-treated at a specific heat-treatment temperature for a specific heat-treatment time.

前記加熱処理温度は、８０～１３０℃が好ましく、９０～１００℃がより好ましく、９５～１００℃が更に好ましい。加熱処理温度が８０℃より低いと、抽出効率が悪くなったり、異風味発生抑制効果が十分に得られない場合がある。また、加熱処理温度が１３０℃を超えると、特殊な加圧設備が必要となるため、抽出方法が複雑になる場合がある。 The heat treatment temperature is preferably 80 to 130°C, more preferably 90 to 100°C, even more preferably 95 to 100°C. If the heat treatment temperature is lower than 80° C., the extraction efficiency may be deteriorated, and the effect of suppressing the generation of off-flavours may not be sufficiently obtained. Moreover, when the heat treatment temperature exceeds 130° C., special pressurization equipment is required, which may complicate the extraction method.

前記加熱処理時間は、０．５～５時間が好ましく、０．７～３時間がより好ましく、１～３時間が更に好ましい。加熱処理時間が０．５時間より短いと、抽出効率が悪くなったり、異風味発生抑制効果が十分に得られない場合がある。また、加熱処理時間が５時間を超えると、抽出に時間を要するにも関わらず異風味発生抑制効果が頭打ちになってしまい、結果的に抽出効率が悪くなる場合がある。 The heat treatment time is preferably 0.5 to 5 hours, more preferably 0.7 to 3 hours, even more preferably 1 to 3 hours. If the heat treatment time is shorter than 0.5 hours, the extraction efficiency may be deteriorated, and the effect of suppressing the generation of off-flavours may not be sufficiently obtained. On the other hand, if the heat treatment time exceeds 5 hours, the effect of suppressing the generation of off-flavours reaches a plateau despite the fact that the extraction takes a long time, and as a result, the extraction efficiency may deteriorate.

前記異風味発生抑制剤は、キノコ類の抽出物に含まれる固形分を指す。該抑制剤は、果汁入り飲食品用の添加物として使用することができる。
該使用にあたっては、キノコ類の抽出物そのものを、前記添加物として使用することができる。また、キノコ類の抽出物を濃縮又は希釈した濃縮液又は希釈液を、前記添加物として使用することもできる。前記抽出物、前記濃縮液、又は前記希釈液は、水溶液やアルコール溶液等の液体状であることが好ましい。 The off-flavour development inhibitor refers to the solid content contained in the mushroom extract. The inhibitor can be used as an additive for juice-containing foods and drinks.
In this use, the mushroom extract itself can be used as the additive. A concentrated or diluted solution obtained by concentrating or diluting an extract of mushrooms can also be used as the additive. The extract, the concentrate, or the diluent is preferably liquid such as an aqueous solution or an alcoholic solution.

さらにまた、前記抽出物、前記濃縮液、又は前記希釈液を乾燥して得られた固形物も、果汁入り飲食品用の添加物として使用することができる。前記固形物の形状は特に限定されず、粉末状、顆粒状、ブロック状等の形状であってもよい。 Furthermore, a solid obtained by drying the extract, the concentrate, or the diluted solution can also be used as an additive for food and drink containing fruit juice. The shape of the solid is not particularly limited, and may be in the form of powder, granules, blocks, or the like.

前記果汁入り飲食品用の添加物は、キノコ類の抽出物に含まれる固形分に加えて、前記抽出に使用した溶媒や、他の成分を更に含有してもよい。そのような他の成分としては、発明の効果を阻害しない限り特に限定されず、飲食品に使用可能な食品素材や食品添加物から適宜選択すればよい。例えば、前記抽出に使用した溶媒以外の溶媒、酒類、動植物由来の抽出物（前記キノコ類抽出物を除く）、糖類、油脂類、塩類、調味料、香辛料、香料、着色料、酸化防止剤等が挙げられる。 The fruit juice-containing food and drink additive may further contain the solvent used for the extraction and other components in addition to the solids contained in the mushroom extract. Such other ingredients are not particularly limited as long as they do not inhibit the effects of the invention, and may be appropriately selected from food materials and food additives that can be used in food and drink. For example, solvents other than the solvent used for the extraction, alcoholic beverages, extracts derived from animals and plants (excluding the mushroom extracts), sugars, oils and fats, salts, seasonings, spices, fragrances, coloring agents, antioxidants, etc. is mentioned.

前記異風味発生抑制剤は、果汁入り飲食品に添加されることで、果汁入り飲食品の保存時に、該飲食品における異風味の発生を抑制することができる。 By being added to the fruit juice-containing food and drink, the above-mentioned off-flavor suppressing agent can suppress the generation of off-flavor in the fruit juice-containing food and drink during storage.

前記果汁としては、果物の果汁であれば特に限定されない。前記果物としても特に限定されず、例えば、レモン、ゆず、すだち、ライム、みかん、グレープフルーツ、カボス、ダイダイ、オレンジ等の柑橘類や、リンゴ、ブドウ、モモ、ベリー類等が挙げられる。 The fruit juice is not particularly limited as long as it is a fruit juice. The fruit is also not particularly limited, and examples thereof include citrus fruits such as lemon, yuzu, sudachi, lime, mandarin orange, grapefruit, kabosu, bitter orange, and orange, apples, grapes, peaches, and berries.

前記果汁は、果物を破砕して搾汁したり、又は裏ごししたりするなどして得られる液体成分をいう。前記果汁には、当該液体成分を濃縮したものや、これらの希釈還元物も包含される。また、前記果汁入り飲食品は、パルプ分を含むものであってもよい。 The fruit juice refers to a liquid component obtained by crushing and squeezing the fruit or pureing the fruit. The fruit juice includes concentrated liquid components and diluted and reduced products thereof. Further, the fruit juice-containing food and drink may contain a pulp component.

前記果汁入り飲食品の具体的な形態としては、例えば、果汁そのもの、濃縮果汁、非炭酸・非アルコール飲料、炭酸飲料、アルコール飲料、アルコール炭酸飲料、缶詰、ジャム、フルーツソース、ドレッシング、キャンディー、ガム、ゼリー、洋菓子、和菓子、冷菓等が挙げられる。 Specific forms of the fruit juice-containing food and drink include, for example, fruit juice itself, concentrated fruit juice, non-carbonated/non-alcoholic beverages, carbonated beverages, alcoholic beverages, carbonated alcoholic beverages, canned foods, jams, fruit sauces, dressings, candies, and gums. , jelly, western sweets, Japanese sweets, frozen desserts, and the like.

果汁入り飲食品は、冷凍工程を経たものであってもよいし、冷凍工程を経ていないものであってもよい。
一般には、冷凍工程を経ていない果汁入り飲食品は、保存時に異風味が発生し易い傾向があるが、それにも関わらず、前記異風味発生抑制剤が添加されることで保存時の異風味の発生を抑制することができる。そのため、冷凍工程を経ていない果汁入り飲食品は、冷凍工程を経た果汁入り飲食品よりも、前記異風味発生抑制剤の添加による効果を大きく享受することができる。 The fruit juice-containing food or drink may be one that has undergone a freezing process or one that has not undergone a freezing process.
In general, fruit juice-containing foods and drinks that have not undergone a freezing process tend to develop off-flavours during storage. The occurrence can be suppressed. Therefore, the fruit juice-containing food and drink that have not undergone the freezing process can enjoy the effect of addition of the off-flavor generation inhibitor to a greater extent than the fruit juice-containing food and drink that has undergone the freezing process.

冷凍工程を経た果汁入り飲食品は、冷凍工程を経ていない果汁入り飲食品に比べて保存時に異風味が発生しにくい傾向があるものの、それでも保存期間が長くなると異風味が発生する。そのため、冷凍工程での保存期間が長い果汁入り飲食品は、前記異風味発生抑制剤の添加による効果を大きく享受することができる。 Fruit juice-containing foods and drinks that have undergone the freezing process tend to develop less off-flavours during storage than fruit juice-containing foods that have not undergone the freezing process, but still develop off-flavours as the storage period becomes longer. Therefore, fruit juice-containing foods and beverages that have a long storage period in the freezing process can greatly enjoy the effects of adding the above-mentioned inhibitor to occurrence of off-flavours.

本実施形態に係る果汁入り飲食品は、キノコ類の抽出物に含まれる固形分である前記異風味発生抑制剤を、果汁入り飲食品全体中０．００００７～０．０１７重量％含まれることが好ましく、０．０００１～０．０１２重量％がより好ましく、０．０００１２～０．００５重量％が更に好ましく、０．０００１５～０．００２重量％が特に好ましい。異風味発生抑制剤の含有量が０．００００７重量％より少ないと、異風味発生抑制効果が十分に得られない場合がある。また、０．０１７重量％より多いと、異風味発生抑制効果が頭打ちになったり、異風味発生抑制の原料であるキノコ類の異味が付与される場合がある。 The fruit juice-containing food and drink according to the present embodiment may contain 0.00007 to 0.017% by weight of the off-flavor development inhibitor, which is a solid content contained in the mushroom extract, in the entire fruit juice-containing food and drink. Preferably, 0.0001 to 0.012% by weight is more preferable, 0.00012 to 0.005% by weight is still more preferable, and 0.00015 to 0.002% by weight is particularly preferable. If the content of the off-flavor generation suppressing agent is less than 0.00007% by weight, the off-flavor generation suppressing effect may not be sufficiently obtained. On the other hand, if it is more than 0.017% by weight, the effect of suppressing the generation of off-flavors may reach a plateau, or the off-flavors of mushrooms, which are raw materials for suppressing the occurrence of off-flavors, may be imparted.

前記果汁入り飲食品中の前記異風味発生抑制剤の含有量を前記範囲内にするためには、計量の容易さや、製造時の移送の観点から、前記キノコ類の抽出物に含まれる固形分を含む液体又は粉体を、異風味発生抑制剤入り飲食品用添加物として使用することが好ましい。この時、該添加物中の前記異風味発生抑制剤の含有量は、特に限定されないが、前記添加物全体中０．１～２０重量％程度であることが好ましい。 In order to make the content of the off-flavor generation inhibitor in the fruit juice-containing food or drink within the above range, from the viewpoint of ease of weighing and transportation during production, the solid content contained in the mushroom extract It is preferable to use a liquid or powder containing as an additive for food and drink containing an off-flavor generation inhibitor. At this time, the content of the off-flavour suppressing agent in the additive is not particularly limited, but is preferably about 0.1 to 20% by weight based on the total amount of the additive.

キノコ類の抽出物がエノキタケ抽出物である場合、異風味発生抑制剤の含有量を、果汁入り飲食品全体中０．００００７～０．０１７重量％とすることが好ましい。 When the mushroom extract is enokitake mushroom extract, the content of the off-flavour inhibitor is preferably 0.00007 to 0.017% by weight of the total fruit juice-containing food or drink.

キノコ類の抽出物が舞茸抽出物である場合、異風味発生抑制剤の含有量を、果汁入り飲食品全体中０．００００７～０．００８重量％とすることが好ましい。 When the mushroom extract is a maitake mushroom extract, the content of the off-flavour inhibitor is preferably 0.00007 to 0.008% by weight of the total fruit juice-containing food or drink.

キノコ類の抽出物がタモギタケ抽出物である場合、異風味発生抑制剤の含有量を、果汁入り飲食品全体中０．００００７～０．００８重量％とすることが好ましい。 When the mushroom extract is a Pleurotus cornucopia extract, the content of the off-flavour inhibitor is preferably 0.00007 to 0.008% by weight of the total fruit juice-containing food or drink.

キノコ類の抽出物がシメジ抽出物である場合、異風味発生抑制剤の含有量を、果汁入り飲食品全体中０．０００７～０．００５重量％とすることが好ましい。 When the mushroom extract is a shimeji mushroom extract, the content of the off-flavour inhibitor is preferably 0.0007 to 0.005% by weight of the total fruit juice-containing food or drink.

キノコ類の抽出物が椎茸抽出物である場合、異風味発生抑制剤の含有量を、果汁入り飲食品全体中０．０００４～０．００５重量％とすることが好ましい。 When the mushroom extract is a shiitake mushroom extract, the content of the off-flavour inhibitor is preferably 0.0004 to 0.005% by weight of the total fruit juice-containing food or drink.

キノコ類の抽出物がエリンギ抽出物である場合、異風味発生抑制剤の含有量を、果汁入り飲食品全体中０．０００７～０．０１７重量％とすることが好ましい。 When the mushroom extract is an eryngii extract, the content of the off-flavour inhibitor is preferably 0.0007 to 0.017% by weight of the total fruit juice-containing food or drink.

キノコ類の抽出物がマッシュルーム抽出物である場合、異風味発生抑制剤の含有量を、果汁入り飲食品全体中０．０００７～０．００７重量％とすることが好ましい。 When the mushroom extract is a mushroom extract, the content of the off-flavour inhibitor is preferably 0.0007 to 0.007% by weight of the total fruit juice-containing food or drink.

本実施形態に係る異風味発生抑制剤の製造方法を以下に例示する。適宜細断した前記キノコ類と前記溶媒を、キノコ類／溶媒（重量比）が好適には０．０５～１０となるように混ぜ合わせる。得られた混合物を、好適には８０～１３０℃まで昇温する。８０～１３０℃に達温後、該温度で好適には０．５～５時間保持して、抽出を行う。その後、好適には－４０～５０℃まで冷却する。前記冷却の直前又は直後に、抽出残渣を除去する。以上によって、キノコ類の抽出物を得ることができる。該抽出物に含まれる固形分が、本実施形態に係る異風味発生抑制剤に相当する。 A method for producing the off-flavor generation suppressing agent according to the present embodiment is exemplified below. The appropriately chopped mushrooms and the solvent are combined in a mushrooms/solvent weight ratio of preferably 0.05-10. The resulting mixture is preferably heated to 80-130°C. After reaching a temperature of 80 to 130° C., the temperature is preferably maintained for 0.5 to 5 hours for extraction. It is then cooled, preferably to -40 to 50°C. Immediately before or after said cooling, the extraction residue is removed. As described above, a mushroom extract can be obtained. The solid content contained in the extract corresponds to the off-flavour suppression agent according to the present embodiment.

前記抽出残渣の除去方法としては、特に限定されないが、例えば、ろ過、遠心分離、沈降分離、圧搾などが挙げられる。 A method for removing the extraction residue is not particularly limited, but examples thereof include filtration, centrifugation, sedimentation separation, and pressing.

本実施形態に係る果汁入り飲食品の製造方法は特に限定されず、常法に従うことができる。果汁入り飲食品の製造中又は製造後に、異風味発生抑制剤を該飲食品に添加し、混合すればよい。 The method for producing the fruit juice-containing food or drink according to the present embodiment is not particularly limited, and a conventional method can be used. During or after the production of the fruit juice-containing food and drink, the off-flavour suppressing agent may be added to the food and drink and mixed.

以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において「部」や「％」は重量基準である。 EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to these examples. In addition, "parts" and "%" in the examples are based on weight.

実施例及び比較例で使用した原料は以下の通りである。
１）（株）ビオカ製「有機レモンストレート果汁１００％」
２）日本果実加工（株）製「５０°ＢＸりんご透明果汁」
３）日本果実加工（株）製「５５°ＢＸ赤ぶどう透明果汁」
４）フジ日本精糖（株）製「上白糖」
５）磐田化学工業（株）製「クエン酸（結晶）」
６）ＡＤＭ社製「クエン酸三ナトリウム」
７）新化食品（株）製「リンゴウスギリ３５」
８）タカ食品工業（株）製「ＦＥストロベリー Ｅ－７０２」 Raw materials used in Examples and Comparative Examples are as follows.
1) “Organic Lemon Straight Juice 100%” manufactured by Bioca Co., Ltd.
2) “50 ° BX apple transparent juice” manufactured by Nippon Kajitsu Kako Co., Ltd.
3) “55 ° BX red grape transparent juice” manufactured by Nippon Kajitsu Kako Co., Ltd.
4) Fuji Nippon Sugar Refining Co., Ltd. “Johakuto”
5) “Citric acid (crystal)” manufactured by Iwata Chemical Industry Co., Ltd.
6) "Trisodium citrate" manufactured by ADM
7) Shinka Foods Co., Ltd. “Ringo Usugiri 35”
8) "FE Strawberry E-702" manufactured by Taka Food Industry Co., Ltd.

＜飲食品の風味の評価＞
（異風味の発生）
熟練した１０人のパネラーに、実施例および比較例で得られた各果汁入り飲食品を製造後、保存したものを飲食してもらって官能評価を行い、その評価点の平均値を官能評価とした。その際の評価基準は以下の通りであった。
尚、下記評価基準における異風味とは、飲食品中の爽やかな果汁の風味が低減し、逆に今まで感じられなかった果汁にはない酸化劣化臭などのことである。
５点：参考例（異風味発生抑制剤が無添加で製造直後の飲食品）と同等で、異風味の発生が全く感じられない
４点：参考例（異風味発生抑制剤が無添加で製造直後の飲食品）よりも僅かに劣るが、異風味の発生が殆ど感じられない
３点：参考例（異風味発生抑制剤が無添加で製造直後の飲食品）よりも劣り、異風味の発生が若干弱く感じられるが、商品として問題ないレベルである
２点：参考例（異風味発生抑制剤が無添加で製造直後の飲食品）よりも悪く、異風味の発生が感じられる
１点：参考例（異風味発生抑制剤が無添加で製造直後の飲食品）よりも明らかに悪く、異風味の発生が明らかに感じられる <Evaluation of flavor of food and drink>
(Occurrence of strange flavor)
Sensory evaluation was performed by having 10 skilled panelists eat and drink the stored fruit juice-containing foods and beverages obtained in Examples and Comparative Examples after production, and the average value of the evaluation points was used as the sensory evaluation. . The evaluation criteria at that time were as follows.
In addition, the off-flavour in the following evaluation criteria means that the refreshing flavor of the fruit juice in the food and drink is reduced, and on the contrary, it is an oxidative deterioration smell that has not been felt until now and is not found in the fruit juice.
5 points: Equivalent to the reference example (food and drink immediately after production with no addition of an off-flavor generation inhibitor), and no off-flavor generation is felt 4 points: Reference example (no off-flavor generation inhibitor is added) 3 points: Slightly inferior to the food and drink immediately after production), but almost no strange flavor is felt Although it feels a little weak, it is at a level that is not problematic as a product 2 points: Worse than the reference example (food and drink immediately after production without adding an off-flavor generation inhibitor) 1 point where off-flavor generation is felt: Reference It is clearly worse than the example (food and drink immediately after production with no addition of off-flavor generation inhibitor), and off-flavor generation can be clearly felt.

（実施例１） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、市販のエノキタケ１００重量部を細断して、水４００重量部を加えたキノコ類／溶媒（重量比）が０．２５の混合物を、密閉容器内にて１００℃で２時間加熱した後、抽出残渣を濾別して、濾液を７５℃でパウチ包装し、その後チラー水槽に入れて５℃まで冷却し、エノキタケ抽出物を得た。該エノキタケ抽出物そのものを、異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は１．３３重量％であった。 (Example 1) Production of additive for food and drink containing an inhibitor of occurrence of off-flavour After heating the mixture of 0.25 at 100 ° C. for 2 hours in a closed container, the extraction residue is filtered off, the filtrate is pouched at 75 ° C., then placed in a chiller water bath and cooled to 5 ° C., Enokitake extract. got stuff The enokitake mushroom extract itself was used as an additive for food and drink containing an off-flavour inhibitor. The content of the enokitake mushroom extract solid content (offset flavor inhibitor) in the additive was 1.33% by weight.

（実施例２） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、キノコ類／溶媒（重量比）０．２５を０．０５３に変更した以外は、実施例１と同様に抽出を行って、得られたエノキタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は０．１９重量％であった。 (Example 2) Preparation of food and drink additives containing an inhibitor of off-flavor generation Extraction in the same manner as in Example 1, except that mushrooms / solvent (weight ratio) 0.25 was changed to 0.053 according to Table 1 was carried out, and the obtained enokitake mushroom extract itself was used as an additive for food and drink containing an off-flavour suppressant. The content of enokitake mushroom extract solids (abnormal taste generation inhibitor) in the additive was 0.19% by weight.

（実施例３） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、キノコ類／溶媒（重量比）０．２５を０．１４に変更した以外は、実施例１と同様に抽出を行って、得られたエノキタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は０．８６重量％であった。 (Example 3) Preparation of food and beverage additives containing an inhibitor of off-flavor generation Extraction in the same manner as in Example 1, except that mushrooms / solvent (weight ratio) 0.25 was changed to 0.14 according to Table 1 was carried out, and the obtained enokitake mushroom extract itself was used as an additive for food and drink containing an off-flavour suppressant. The content of the enokitake mushroom extract solid content (unpleasant flavor inhibitor) in the additive was 0.86% by weight.

（実施例４） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、キノコ類／溶媒（重量比）０．２５を０．４３に変更した以外は、実施例１と同様に抽出を行って、得られたエノキタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は２．０６重量％であった。 (Example 4) Preparation of food and beverage additives containing an inhibitor of off-flavor generation Extraction in the same manner as in Example 1, except that mushrooms / solvent (weight ratio) 0.25 was changed to 0.43 according to Table 1 was carried out, and the obtained enokitake mushroom extract itself was used as an additive for food and drink containing an off-flavour suppressant. The content of the enokitake mushroom extract solid content (unpleasant flavor inhibitor) in the additive was 2.06% by weight.

（実施例５） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、キノコ類／溶媒（重量比）０．２５を９．０に変更した以外は、実施例１と同様に抽出を行って、得られたエノキタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は４．３５重量％であった。 (Example 5) Production of additive for food and drink containing an off-flavor generation inhibitor Extraction in the same manner as in Example 1, except that mushrooms / solvent (weight ratio) 0.25 was changed to 9.0 according to Table 1 was carried out, and the obtained enokitake mushroom extract itself was used as an additive for food and drink containing an off-flavour suppressant. The content of enokitake mushroom extract solids (offset of off-flavor generation inhibitor) in the additive was 4.35% by weight.

（実施例６） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、抽出温度：１００℃を１２１℃に、抽出時間：２時間を１．５時間に変更した以外は、実施例１と同様に抽出を行って、得られたエノキタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は１．９７重量％であった。 (Example 6) Production of additive for food and drink containing an off-flavor generation inhibitor Extraction was carried out in the same manner as in 1, and the enokitake mushroom extract itself obtained was used as an additive for food and drink containing an off-flavor generation inhibitor. The content of enokitake mushroom extract solids (offset of off-flavor generation inhibitor) in the additive was 1.97% by weight.

（比較例１） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、抽出温度：１００℃を７０℃に変更した以外は、実施例１と同様に抽出を行って、得られたエノキタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は０．３１重量％であった。 (Comparative Example 1) Preparation of food and drink additives containing an off-flavor generation inhibitor In accordance with Table 1, extraction was performed in the same manner as in Example 1, except that the extraction temperature was changed from 100 ° C. to 70 ° C., and obtained. Enokitake mushroom extract itself was used as food and drink additives containing an off-flavour suppressant. The content of enokitake mushroom extract solids (anti-flavor suppressant) in the additive was 0.31% by weight.

（比較例２） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、抽出時間：２時間を０．２５時間に変更した以外は、実施例１と同様に抽出を行って、得られたエノキタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は０．３４重量％であった。 (Comparative Example 2) Preparation of food and drink additives containing an off-flavor generation inhibitor In accordance with Table 1, extraction was performed in the same manner as in Example 1, except that the extraction time was changed from 2 hours to 0.25 hours. The Enokitake mushroom extract itself obtained was used as an additive for food and drink containing an off-flavour generation inhibitor. The content of enokitake mushroom extract solids (offset of off-flavor generation inhibitor) in the additive was 0.34% by weight.

（実施例７） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、抽出溶媒を水から８０％エタノールに、抽出温度：１００℃を９０℃に変更した以外は、実施例１と同様に抽出を行って、得られたエノキタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は２．７９重量％であった。 (Example 7) Preparation of food and beverage additives containing an off-flavor generation inhibitor In accordance with Table 1, the extraction solvent was changed from water to 80% ethanol, and the extraction temperature was changed from 100 ° C. to 90 ° C. Same as in Example 1. Extraction was carried out in the same manner, and the enokitake mushroom extract itself was used as an additive for food and drink containing an off-flavour inhibitor. The content of enokitake mushroom extract solids (offset of off-flavor generation inhibitor) in the additive was 2.79% by weight.

（実施例８） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、実施例１と同様にして得られたエノキタケ抽出物７０重量部に、プロピレングリコール（（株）ＡＤＥＫＡ製「食品添加物プロピレングリコール」）３０重量部を加え、異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は０．９３重量％であった。 (Example 8) Production of additive for food and drink containing an off-flavour inhibitor 30 parts by weight of additive propylene glycol") was added to obtain an additive for food and drink containing an off-flavour inhibitor. The content of enokitake mushroom extract solids (offset of off-flavor generation inhibitor) in the additive was 0.93% by weight.

（実施例９） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、実施例１と同様にして得られたエノキタケ抽出物５０重量部に、水５０重量部を加え、異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は０．６６重量％であった。 (Example 9) Production of additive for food and drink containing an off-flavor generation inhibitor It was used as an additive for food and drink containing an inhibitor. The content of enokitake mushroom extract solids (offset of off-flavor generation inhibitor) in the additive was 0.66% by weight.

（実施例１０） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、実施例１と同様にして得られた抽出物８０重量部に、デキストリン（松谷化学工業（株）製「マックス１０００」）２０重量部を加え、スプレードライにより乾燥させ、粉末状の異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエノキタケ抽出物固形分（異風味発生抑制剤）の含有量は５．０４重量％であった。 (Example 10) Production of additive for food and drink containing an off-taste inhibitor 1000") was added and dried by spray drying to obtain a powdery food and drink additive containing an off-flavor generation inhibitor. The content of enokitake mushroom extract solids (offset of off-flavor generation inhibitor) in the additive was 5.04% by weight.

（実施例１１） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、エノキタケを市販の舞茸に変更した以外は、実施例１と同様に抽出を行って、得られた舞茸抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中の舞茸抽出物固形分（異風味発生抑制剤）の含有量は０．７９重量％であった。 (Example 11) Production of additive for food and drink containing an off-flavor generation inhibitor According to Table 1, except that enokitake mushrooms were changed to commercially available maitake mushrooms, extraction was performed in the same manner as in example 1 to obtain maitake mushrooms. The extract itself was used as an additive for food and drink containing an off-flavour inhibitor. The content of the maitake mushroom extract solid content (offset inhibitor) in the additive was 0.79% by weight.

（実施例１２） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、エノキタケを市販のタモギタケに変更した以外は、実施例１と同様に抽出を行って、得られたタモギタケ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のタモギタケ抽出物固形分（異風味発生抑制剤）の含有量は１．２０重量％であった。 (Example 12) Production of additive for food and drink containing an off-flavor generation inhibitor According to Table 1, extraction was performed in the same manner as in Example 1, except that enokitake mushrooms were changed to commercially available oyster mushroom extracts. The product itself was used as an additive for food and drink containing an off-flavour inhibitor. The content of the Pleurotus cornucopia extract solid content (offset of off-flavor generation inhibitor) in the additive was 1.20% by weight.

（実施例１３） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、エノキタケを市販の椎茸に変更した以外は、実施例１と同様に抽出を行って、得られた椎茸抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中の椎茸抽出物固形分（異風味発生抑制剤）の含有量は１．０１重量％であった。 (Example 13) Preparation of additive for food and drink containing an inhibitor of occurrence of off-flavor Shiitake mushroom extract obtained by performing extraction in the same manner as in Example 1, except that enokitake mushrooms were changed to commercially available shiitake mushrooms according to Table 1 The product itself was used as an additive for food and drink containing an off-flavour inhibitor. The content of the shiitake mushroom extract solid content (unpleasant flavor inhibitor) in the additive was 1.01% by weight.

（実施例１４） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、エノキタケを市販のエリンギに変更した以外は、実施例１と同様に抽出を行って、得られたエリンギ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のエリンギ抽出物固形分（異風味発生抑制剤）の含有量は１．０３重量％であった。 (Example 14) Production of additive for food and drink containing an off-flavor generation inhibitor According to Table 1, extraction was performed in the same manner as in Example 1, except that enoki mushroom was changed to a commercially available king oyster mushroom extract. The product itself was used as an additive for food and drink containing an off-flavour inhibitor. The content of eryngii extract solids (offset of off-flavor generation inhibitor) in the additive was 1.03% by weight.

（実施例１５） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、エノキタケを市販のホワイトマッシュルームに変更した以外は、実施例１と同様に抽出を行って、得られたマッシュルーム抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のマッシュルーム抽出物固形分（異風味発生抑制剤）の含有量は１．０５重量％であった。 (Example 15) Production of additive for food and drink containing an inhibitor of occurrence of off-flavor According to Table 1, extraction was performed in the same manner as in Example 1, except that enokitake mushrooms were changed to commercially available white mushrooms, and mushroom extraction was obtained. The product itself was used as an additive for food and drink containing an off-flavour suppressant. The content of mushroom extract solids (abnormal flavor generation inhibitor) in the additive was 1.05% by weight.

（実施例１６） 異風味発生抑制剤入り飲食品用添加物の作製
表１に従って、エノキタケを市販のブナシメジに変更した以外は、実施例１と同様に抽出を行って、得られたシメジ抽出物そのものを異風味発生抑制剤入り飲食品用添加物とした。該添加物中のシメジ抽出物固形分（異風味発生抑制剤）の含有量は１．１４重量％であった。 (Example 16) Production of additive for food and drink containing an off-flavour inhibitor A shimeji mushroom extract obtained by performing extraction in the same manner as in Example 1, except that enokitake mushrooms were changed to commercially available bunashimeji mushrooms according to Table 1. The product itself was used as an additive for food and drink containing an off-flavour inhibitor. The content of shimeji mushroom extract solids (anti-flavor suppressant) in the additive was 1.14% by weight.

（実施例１７） レモン果汁入り飲料の作製
表２の配合に従い、市販の１００％レモンストレート果汁９９．９８重量部に、実施例１の異風味発生抑制剤入り飲食品用添加物０．０２重量部を配合し、レトルト袋に封入した後、７５℃で１０分間加熱殺菌してレモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表２に示した。 (Example 17) Preparation of lemon juice-containing beverage According to the formulation in Table 2, 99.98 parts by weight of commercially available 100% straight lemon juice was added to 0.02 weight of the food and drink additive containing the inhibitor of occurrence of off-flavor of Example 1. After blending the parts and enclosing them in a retort bag, they were sterilized by heating at 75° C. for 10 minutes to obtain a lemon juice-containing beverage. Table 2 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

（実施例１８及び１９） レモン果汁入り飲料の作製
表２の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物と、市販の１００％レモンストレート果汁の配合量を変更した以外は、実施例１７と同様にして、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表２に示した。 (Examples 18 and 19) Preparation of lemon juice-containing beverage According to the formulation in Table 2, except that the blending amounts of the food and drink additive containing the off-flavor generation inhibitor of Example 1 and the commercially available 100% straight lemon juice were changed. obtained a lemon juice-containing beverage in the same manner as in Example 17. Table 2 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

（実施例２０） レモン果汁入り飲料の作製
表２の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物０．０２重量部を、実施例２の異風味発生抑制剤入り飲食品用添加物０．１重量部に、市販の１００％レモンストレート果汁９９．９８重量部を９９．９重量部に変更した以外は、実施例１７と同様にして、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表２に示した。 (Example 20) Preparation of beverage containing lemon juice A lemon juice-containing beverage was obtained in the same manner as in Example 17, except that 99.98 parts by weight of commercially available 100% straight lemon juice was changed to 0.1 parts by weight of the product additive and 99.9 parts by weight. . Table 2 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

（実施例２１～２３） レモン果汁入り飲料の作製
表２の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を、実施例３の異風味発生抑制剤入り飲食品用添加物（実施例２１）、実施例４の異風味発生抑制剤入り飲食品用添加物（実施例２２）、又は、実施例５の異風味発生抑制剤入り飲食品用添加物（実施例２３）に変更した以外は、実施例１７と同様にして、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表２に示した。 (Examples 21 to 23) Preparation of lemon juice-containing beverages According to the formulation in Table 2, the food and drink additive containing the off-flavor generation inhibitor of Example 1 was added to the food and drink additive containing the off-flavor generation inhibitor of Example 3. product (Example 21), the food and drink additive containing the off-flavor generation inhibitor of Example 4 (Example 22), or the food and drink additive containing the off-flavor generation inhibitor of Example 5 (Example 23) A lemon juice-containing beverage was obtained in the same manner as in Example 17, except that it was changed to Table 2 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

（比較例３） レモン果汁入り飲料の作製
表２の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を配合しなかった以外は、実施例１７と同様に処理して、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表２に示した。
尚、比較例３で得たレモン果汁入り飲料を、製造直後で保存前に官能評価を行った結果を参考例１として表２に示した。 (Comparative Example 3) Preparation of beverage containing lemon juice A drink containing lemon juice was obtained. Table 2 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.
The lemon juice-containing beverage obtained in Comparative Example 3 was subjected to sensory evaluation immediately after production and before storage. The results are shown in Table 2 as Reference Example 1.

表２から明らかなように、異風味発生抑制剤の含有量がレモン果汁入り飲料全体中０．００００７～０．０１７重量％の範囲にあるレモン果汁入り飲料（実施例１７～２３）は、いずれも、保存後に異風味がほぼ感じられず良好な評価結果であった。一方、異風味発生抑制剤入り飲食品用添加物を配合しなかったレモン果汁飲料（比較例３）は、保存後に異風味が明らかに感じられた。 As is clear from Table 2, the lemon juice-containing beverages (Examples 17 to 23) in which the content of the off-flavor generation inhibitor is in the range of 0.00007 to 0.017% by weight in the entire lemon juice-containing beverage Also, almost no off-taste was felt after storage, and the evaluation result was favorable. On the other hand, the lemon juice drink (Comparative Example 3), which did not contain the food and beverage additive containing the inhibitor of the generation of off-flavors, clearly had off-flavours after storage.

（実施例２４、比較例４及び５） レモン果汁入り飲料の作製
表３に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を、実施例６の異風味発生抑制剤入り飲食品用添加物（実施例２４）、比較例１の異風味発生抑制剤入り飲食品用添加物（比較例４）、又は、比較例２の異風味発生抑制剤入り飲食品用添加物（比較例５）に変更した以外は、実施例１７と同様にして、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表３に示した。 (Example 24, Comparative Examples 4 and 5) Preparation of beverages containing lemon juice Additive for food (Example 24), additive for food and drink containing an off-flavor generation inhibitor of Comparative Example 1 (Comparative Example 4), or food and drink additive containing an off-flavor generation inhibitor of Comparative Example 2 (Comparative Example A lemon juice-containing beverage was obtained in the same manner as in Example 17, except that 5) was changed. Table 3 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

表３から明らかなように、抽出時の加熱処理条件が８０～１３０℃で、０．５～５時間の範囲にある異風味発生抑制剤入り飲食品用添加物を配合したレモン果汁入り飲料（実施例１７及び２４）は、いずれも、保存後に異風味はほぼ感じられず良好な評価結果であった。一方、抽出時の加熱温度が７０℃と低い異風味発生抑制剤入り飲食品用添加物を配合したレモン果汁入り飲料（比較例４）、及び、抽出時の加熱時間が０．２５時間と短い異風味発生抑制剤入り飲食品用添加物を配合したレモン果汁入り飲料（比較例５）は、いずれも、保存後に異風味が感じられた。 As is clear from Table 3, the lemon juice-containing beverage ( In both Examples 17 and 24), almost no off-taste was felt after storage, and the evaluation results were favorable. On the other hand, a lemon juice-containing beverage (Comparative Example 4) containing a food and beverage additive containing an off-flavor generation inhibitor with a low heating temperature of 70 ° C. during extraction, and a short heating time of 0.25 hours during extraction. All of the lemon juice-containing beverages (Comparative Example 5) in which the food and beverage additive containing the off-flavor generation inhibitor was blended had off-flavours after storage.

（実施例２５） レモン果汁入り飲料の作製
表３に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を、実施例７の異風味発生抑制剤入り飲食品用添加物に変更した以外は、実施例１７と同様にして、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表３に示した。 (Example 25) Preparation of lemon juice-containing beverage According to Table 3, the food and drink additive containing the off-flavor generation inhibitor of Example 1 was changed to the food and drink additive containing the off-flavor generation inhibitor of Example 7. A lemon juice-containing beverage was obtained in the same manner as in Example 17, except that Table 3 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

表３から明らかなように、８０％エタノールで抽出した異風味発生抑制剤入り飲食品用添加物を配合したレモン果汁入り飲料（実施例２５）は、保存後に異風味はほぼ感じられず良好な評価結果であった。 As is clear from Table 3, the lemon juice-containing beverage (Example 25) containing the food and beverage additive containing the off-flavor generation inhibitor extracted with 80% ethanol had almost no off-flavour after storage and was good. It was the evaluation result.

（実施例２６～２８） レモン果汁入り飲料の作製
表４に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を、実施例８の異風味発生抑制剤入り飲食品用添加物（実施例２６）、実施例９の異風味発生抑制剤入り飲食品用添加物（実施例２７）、又は、実施例１０の異風味発生抑制剤入り飲食品用添加物（実施例２８）に変更した以外は、実施例１７と同様にして、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表４に示した。 (Examples 26 to 28) Preparation of lemon juice-containing beverages According to Table 4, the food and drink additive containing the off-flavor generation inhibitor of Example 1 was added to the food and drink additive containing the off-flavor generation inhibitor of Example 8 ( Example 26), the food and drink additive containing the off-flavor generation inhibitor of Example 9 (Example 27), or the food and drink additive containing the off-flavor generation inhibitor of Example 10 (Example 28) A lemon juice-containing beverage was obtained in the same manner as in Example 17, except that Table 4 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

表４から明らかなように、異風味発生抑制剤入り飲食品用添加物の製造時に使用した異風味発生抑制剤以外の成分や、異風味発生抑制剤入り飲食品用添加物の性状に関わらず、異風味発生抑制剤の含有量がレモン果汁入り飲料全体中０．００００７～０．０１７重量％の範囲にあるレモン果汁入り飲料（実施例１７、２６～２８）は、保存後に異風味はほぼ感じられず良好な評価結果であった。 As is clear from Table 4, regardless of the ingredients other than the off-flavor generation inhibitor used in the production of the food and drink additive containing the off-flavor generation inhibitor, and the properties of the food and drink additive containing the off-flavor generation inhibitor , Lemon juice-containing beverages (Examples 17, 26-28) in which the content of the off-flavor generation inhibitor is in the range of 0.00007 to 0.017% by weight in the entire lemon juice-containing beverage (Examples 17 and 26-28) have almost no off-flavor after storage. It was a good evaluation result without being felt.

（実施例２９～３４） レモン果汁入り飲料の作製
表５に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を、実施例１１の異風味発生抑制剤入り飲食品用添加物（実施例２９）、実施例１２の異風味発生抑制剤入り飲食品用添加物（実施例３０）、実施例１３の異風味発生抑制剤入り飲食品用添加物（実施例３１）、実施例１４の異風味発生抑制剤入り飲食品用添加物（実施例３２）、実施例１５の異風味発生抑制剤入り飲食品用添加物（実施例３３）、又は、実施例１６の異風味発生抑制剤入り飲食品用添加物（実施例３４）に変更した以外は、実施例１７と同様にして、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表５に示した。 (Examples 29 to 34) Preparation of lemon juice-containing beverages According to Table 5, the food and drink additive containing the off-flavor generation inhibitor of Example 1 was added to the food and drink additive containing the off-flavor generation inhibitor of Example 11 ( Example 29), the food and drink additive containing the off-flavor generation inhibitor of Example 12 (Example 30), the food and drink additive containing the off-flavor generation inhibitor of Example 13 (Example 31), and Example 14 Food and beverage additives containing an off-flavor generation inhibitor (Example 32), food and beverage additives containing an off-flavor generation inhibitor of Example 15 (Example 33), or the off-flavor generation inhibitor of Example 16 A lemon juice-containing beverage was obtained in the same manner as in Example 17, except that the additive for beverages containing lemon juice (Example 34) was used. Table 5 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

表５から明らかなように、キノコ類がエノキタケ、舞茸、タモギタケ、シメジ、椎茸、エリンギ、及びマッシュルームからなる群から選ばれる少なくとも１種から抽出した異風味発生抑制剤入り飲食品用添加物を配合したレモン果汁入り飲料（実施例１７、２９～３４）は、いずれも、保存後に異風味はほぼ感じられず良好な評価結果であった。 As is clear from Table 5, the mushrooms are enokitake, maitake, Tamogitake, shimeji, shiitake, eryngii, and mushrooms. All of the blended lemon juice-containing beverages (Examples 17, 29 to 34) gave good evaluation results with almost no off-taste after storage.

（実施例３５及び３６） レモン果汁入り飲料の作製
表６の配合に従い、製造直後のレモン果汁入り飲料の保存条件を５０℃で７日間から２５℃で１８０日間（実施例３５）、又は、－２０℃で３６０日間（実施例３６）に変更した以外は、実施例１７と同様にして、保存後のレモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、保存後のレモン果汁入り飲料の異風味の発生の評価結果を表６に示した。 (Examples 35 and 36) Preparation of lemon juice-containing beverage According to the formulation in Table 6, the storage conditions of the lemon juice-containing beverage immediately after production were changed from 50 ° C. for 7 days to 25 ° C. for 180 days (Example 35), or - A lemon juice-containing beverage after storage was obtained in the same manner as in Example 17, except that the temperature was changed to 360 days at 20°C (Example 36). Table 6 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the results of evaluation of off-flavor generation in the lemon juice-containing beverage after storage.

（比較例６及び７） レモン果汁入り飲料の作製
表６の配合に従い、製造直後のレモン果汁入り飲料の保存条件を５０℃で７日間から２５℃で１８０日間（比較例６）、又は、－２０℃で３６０日間（比較例７）に変更した以外は、比較例３と同様にして、保存後のレモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、保存後のレモン果汁入り飲料の異風味の発生の評価結果を表６に示した。 (Comparative Examples 6 and 7) Preparation of lemon juice-containing beverage According to the formulation in Table 6, the storage conditions of the lemon juice-containing beverage immediately after production were changed from 50 ° C. for 7 days to 25 ° C. for 180 days (Comparative Example 6), or - A preserved lemon juice-containing beverage was obtained in the same manner as in Comparative Example 3, except that the temperature was changed to 360 days at 20°C (Comparative Example 7). Table 6 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the results of evaluation of off-flavor generation in the lemon juice-containing beverage after storage.

表６から明らかなように、異風味発生抑制剤を配合したレモン果汁入り飲料（実施例１７、３５及び３６）は、いずれも保存条件に関わらず、保存後に異風味はほぼ感じられず良好な評価結果であった。一方、異風味発生抑制剤入り飲食品用添加物を配合しなかったレモン果汁飲料（比較例３、６、及び、７）は、いずれも保存条件に関わらず、保存後に異風味が感じられた。 As is clear from Table 6, the lemon juice-containing beverages (Examples 17, 35 and 36) containing the off-flavor generation suppressing agent were all good, with almost no off-flavour after storage, regardless of the storage conditions. It was the evaluation result. On the other hand, the lemon juice beverages (Comparative Examples 3, 6, and 7) that did not contain the food and beverage additive containing the inhibitor of the generation of off-flavors exhibited off-flavours after storage regardless of the storage conditions. .

（実施例３７） レモン果汁入り飲料の作製
表７の配合に従い、市販の１００％レモンストレート果汁５重量部に、砂糖７．５重量部、クエン酸０．２重量部、クエン酸三ナトリウム０．０４重量部、水８７．２４重量部、実施例１の異風味発生抑制剤入り飲食品用添加物０．０２重量部を配合し、レトルト袋に封入して、７５℃で１０分間加熱殺菌して５％レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表７に示した。 (Example 37) Production of lemon juice-containing beverage According to the composition shown in Table 7, 7.5 parts by weight of sugar, 0.2 parts by weight of citric acid, and 0.2 parts by weight of trisodium citrate were added to 5 parts by weight of commercially available 100% straight lemon juice. 04 parts by weight of 0.04 parts by weight of water, 87.24 parts by weight of water, and 0.02 parts by weight of the additive for food and drink containing the inhibitor of the generation of off-flavors of Example 1 were blended, sealed in a retort bag, and heat sterilized at 75 ° C. for 10 minutes. A drink containing 5% lemon juice was obtained. Table 7 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor development after storage at 50°C for 7 days.

（比較例８） レモン果汁入り飲料の作製
表７の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を配合しなかった以外は、実施例３７と同様にして、レモン果汁入り飲料を得た。得られたレモン果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表７に示した。
尚、比較例８で得たレモン果汁入り飲料を、製造直後で保存前に官能評価を行った結果を参考例２として表７に示した。 (Comparative Example 8) Preparation of lemon juice-containing beverage Lemon juice was prepared in the same manner as in Example 37, except that the additive for food and drink containing the inhibitor of occurrence of off-flavor of Example 1 was not blended according to the formulation in Table 7. Got a drink. Table 7 shows the content of the off-flavor generation inhibitor in the obtained lemon juice-containing beverage and the evaluation results of off-flavor development after storage at 50°C for 7 days.
The lemon juice-containing beverage obtained in Comparative Example 8 was subjected to sensory evaluation immediately after production and before storage. The results are shown in Table 7 as Reference Example 2.

表７から明らかなように、異風味発生抑制剤入り飲食品用添加物を配合したレモン果汁入り飲料（実施例３７）は、保存後に異風味はほぼ感じられなかった。一方、異風味発生抑制剤入り飲食品用添加物を配合しなかったレモン果汁入り飲料（比較例８）は、保存後に異風味が感じられた。 As is clear from Table 7, the lemon juice-containing beverage (Example 37) in which the food and beverage additive containing the off-flavor development inhibitor was blended had almost no off-flavour after storage. On the other hand, the lemon juice-containing beverage (Comparative Example 8), which did not contain the food and drink additive containing the inhibitor of the generation of off-flavors, had off-flavours after storage.

（実施例３８） リンゴ果汁入り飲料の作製
表７の配合に従い、市販のリンゴ濃縮果汁２０重量部に、砂糖７．５重量部、クエン酸０．２重量部、クエン酸三ナトリウム０．０４重量部、水７２．２４重量部、実施例１の異風味発生抑制剤入り飲食品用添加物０．０２重量部を配合し、レトルト袋に封入して、７５℃で１０分間加熱殺菌してリンゴ果汁入り飲料を得た。得られたリンゴ果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表７に示した。 (Example 38) Preparation of apple juice-containing beverage According to the formulation in Table 7, 7.5 parts by weight of sugar, 0.2 parts by weight of citric acid, and 0.04 parts by weight of trisodium citrate were added to 20 parts by weight of commercially available concentrated apple juice. parts, 72.24 parts by weight of water, and 0.02 parts by weight of the food and drink additive containing the inhibitor of occurrence of off-flavor of Example 1, sealed in a retort bag, sterilized by heating at 75 ° C. for 10 minutes, and apples A fruit juice drink was obtained. Table 7 shows the content of the off-flavor generation inhibitor in the obtained apple juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

（比較例９） リンゴ果汁入り飲料の作製
表７の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を配合しなかった以外は、実施例３８と同様にして、リンゴ果汁入り飲料を得た。得られたリンゴ果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表７に示した。
尚、比較例９で得たリンゴ果汁入り飲料を、製造直後で保存前に官能評価を行った結果を参考例３として表７に示した。 (Comparative Example 9) Preparation of apple juice-containing beverage Apple juice was prepared in the same manner as in Example 38, except that the food and drink additive containing the inhibitor of occurrence of off-flavor of Example 1 was not blended according to the formulation in Table 7. Got a drink. Table 7 shows the content of the off-flavor generation inhibitor in the obtained apple juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.
The apple juice-containing beverage obtained in Comparative Example 9 was sensory evaluated immediately after production and before storage. The results are shown in Table 7 as Reference Example 3.

表７から明らかなように、異風味発生抑制剤入り飲食品用添加物を配合したリンゴ果汁入り飲料（実施例３８）は、保存後に異風味はほぼ感じられなかった。一方、異風味発生抑制剤入り飲食品用添加物を配合しなかったリンゴ果汁入り飲料（比較例９）は、保存後に異風味が感じられた。 As is clear from Table 7, the apple juice-containing beverage (Example 38) in which the food and beverage additive containing the off-flavor generation inhibitor was blended had almost no off-flavour after storage. On the other hand, the apple juice-containing beverage (Comparative Example 9), which did not contain the food and drink additive containing the inhibitor of the generation of off-flavors, had off-flavours after storage.

（実施例３９） ブドウ果汁入り飲料の作製
表７の配合に従い、市販のブドウ濃縮果汁２０重量部に、砂糖７．５重量部、クエン酸０．２重量部、クエン酸三ナトリウム０．０４重量部、水７２．２４重量部、実施例１の異風味発生抑制剤入り飲食品用添加物０．０２重量部を配合し、レトルト袋に封入して、７５℃で１０分間加熱殺菌してブドウ果汁入り飲料を得た。得られたブドウ果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表７に示した。 (Example 39) Preparation of beverage containing grape juice According to the formulation in Table 7, 20 parts by weight of commercially available grape juice concentrate, 7.5 parts by weight of sugar, 0.2 parts by weight of citric acid, 0.04 parts by weight of trisodium citrate part, 72.24 parts by weight of water, and 0.02 parts by weight of the additive for food and drink containing the inhibitor of occurrence of strange flavor of Example 1, sealed in a retort bag, sterilized by heating at 75 ° C. for 10 minutes Grapes A fruit juice drink was obtained. Table 7 shows the content of the off-flavor generation inhibitor in the obtained grape juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

（比較例１０） ブドウ果汁入り飲料の作製
表７の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を配合しなかった以外は、実施例３９と同様にして、ブドウ果汁入り飲料を得た。得られたブドウ果汁入り飲料中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表７に示した。
尚、比較例１０で得たブドウ果汁入り飲料を、製造直後で保存前に官能評価を行った結果を参考例４として表７に示した。 (Comparative Example 10) Preparation of grape juice-containing beverage Grape juice in the same manner as in Example 39, except that the food and drink additive containing the inhibitor of the occurrence of off-flavor of Example 1 was not blended according to the formulation in Table 7. Got a drink. Table 7 shows the content of the off-flavor generation inhibitor in the obtained grape juice-containing beverage and the evaluation results of off-flavor generation after storage at 50°C for 7 days.
The grape juice-containing beverage obtained in Comparative Example 10 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 7 as Reference Example 4.

表７から明らかなように、異風味発生抑制剤入り飲食品用添加物を配合したブドウ果汁入り飲料（実施例３９）は、保存後に異風味はほぼ感じられなかった。一方、異風味発生抑制剤入り飲食品用添加物を配合しなかったブドウ果汁入り飲料（比較例１０）は、保存後に異風味が感じられた。 As is clear from Table 7, the grape juice-containing beverage (Example 39) in which the food and drink additive containing the off-flavor generation inhibitor was blended had almost no off-flavour after storage. On the other hand, the grape juice-containing beverage (Comparative Example 10), which did not contain the food and drink additive containing the inhibitor of occurrence of off-flavors, had off-flavours after storage.

（実施例４０） リンゴプレザーブの作製
表８の配合に従い、市販のリンゴプレザーブ９９．９５重量部に、実施例１の異風味発生抑制剤入り飲食品用添加物０．０５重量部を配合し、レトルト袋に封入して、７５℃で１０分間加熱殺菌してリンゴプレザーブを得た。得られたリンゴプレザーブ中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表８に示した。 (Example 40) Production of apple preserve According to the composition shown in Table 8, 0.05 part by weight of the food and beverage additive containing the inhibitor of occurrence of off-flavor of Example 1 was blended with 99.95 parts by weight of a commercially available apple preserve. It was sealed in a retort bag and sterilized by heating at 75° C. for 10 minutes to obtain an apple preserve. Table 8 shows the content of the off-flavor generation inhibitor in the obtained apple preserves and the evaluation results of off-flavor generation after storage at 50°C for 7 days.

（比較例１１） リンゴプレザーブの作製
表８の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を配合しなかった以外は、実施例４０と同様にして、リンゴプレザーブを得た。得られたリンゴプレザーブ中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表８に示した。
尚、比較例１１で得たリンゴプレザーブを、製造直後で保存前に官能評価を行った結果を参考例５として表８に示した。 (Comparative Example 11) Preparation of apple preserve An apple preserve was obtained in the same manner as in Example 40, except that the food and drink additive containing the inhibitor of occurrence of off-flavors of Example 1 was not blended according to the formulation shown in Table 8. rice field. Table 8 shows the content of the off-flavor generation inhibitor in the obtained apple preserves and the evaluation results of off-flavor generation after storage at 50°C for 7 days.
The apple preserve obtained in Comparative Example 11 was subjected to a sensory evaluation immediately after production and before storage. The results are shown in Table 8 as Reference Example 5.

表８から明らかなように、異風味発生抑制剤入り飲食品用添加物を配合したリンゴプレザーブ（実施例４０）は、保存後に異風味はほぼ感じられなかった。一方、異風味発生抑制剤入り飲食品用添加物を配合しなかったリンゴプレザーブ（比較例１１）は、保存後に異風味が感じられた。 As is clear from Table 8, the apple preserve (Example 40) containing the food and drink additive containing the off-flavor development suppressor had almost no off-flavour after storage. On the other hand, the apple preserve (Comparative Example 11), which did not contain the food and beverage additive containing the inhibitor of the generation of off-flavors, gave off-flavours after storage.

（実施例４１） 苺ピューレの作製
表８の配合に従い、市販の苺ピューレ９９．９５重量部に、実施例１の異風味発生抑制剤入り飲食品用添加物０．０５重量部を配合し、レトルト袋に封入して、７５℃で１０分間加熱殺菌して苺ピューレを得た。得られた苺ピューレ中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表８に示した。 (Example 41) Preparation of strawberry puree According to the formulation shown in Table 8, 0.05 parts by weight of the food and drink additive containing the inhibitor of occurrence of off-flavor of Example 1 was blended with 99.95 parts by weight of commercially available strawberry puree, It was sealed in a retort bag and sterilized by heating at 75° C. for 10 minutes to obtain a strawberry puree. Table 8 shows the content of the off-flavor generation inhibitor in the obtained strawberry puree and the evaluation results of off-flavor generation after storage at 50° C. for 7 days.

（比較例１２） 苺ピューレの作製
表８の配合に従い、実施例１の異風味発生抑制剤入り飲食品用添加物を配合しなかった以外は、実施例４１と同様にして、苺ピューレを得た。得られた苺ピューレ中の異風味発生抑制剤の含有量と、５０℃で７日間保存後の異風味の発生の評価結果を表８に示した。
尚、比較例１２で得た苺ピューレを、製造直後で保存前に官能評価を行った結果を参考例６として表８に示した。 (Comparative Example 12) Preparation of strawberry puree Strawberry puree was obtained in the same manner as in Example 41, except that the food and drink additive containing the inhibitor of the generation of off-flavors of Example 1 was not blended according to the formulation in Table 8. rice field. Table 8 shows the content of the off-flavor generation inhibitor in the obtained strawberry puree and the evaluation results of off-flavor generation after storage at 50° C. for 7 days.
The strawberry puree obtained in Comparative Example 12 was subjected to sensory evaluation immediately after production and before storage. The results are shown in Table 8 as Reference Example 6.

表８から明らかなように、異風味発生抑制剤入り飲食品用添加物を配合した苺ピューレ（実施例４１）は、保存後に異風味はほぼ感じられなかった。一方、異風味発生抑制剤入り飲食品用添加物を配合しなかった苺ピューレ（比較例１２）は、保存後に異風味が感じられた。
As is clear from Table 8, the strawberry puree (Example 41) containing the food and drink additive containing the inhibitor of the generation of off-flavors had almost no off-flavours after storage. On the other hand, the strawberry puree (Comparative Example 12), which did not contain the food and beverage additive containing the inhibitor of the generation of off-flavors, gave off-flavours after storage.

Claims (6)

果汁入り飲食品に用いられる、異風味発生抑制剤であって、
キノコ類の抽出物に含まれる固形分からなり、
前記抽出物は、キノコ類／溶媒（重量比）が０．０５～１０の混合物が、８０～１３０℃で、０．５～５時間加熱処理された後、抽出残渣が除去された抽出物である、異風味発生抑制剤。 An off-flavour inhibitor used in food and drink containing fruit juice,
Consists of solids contained in mushroom extracts,
The extract is an extract obtained by 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 and removing the extraction residue. There is an off-flavour generation inhibitor. 前記キノコ類が、エノキタケ、舞茸、タモギタケ、シメジ、椎茸、エリンギ、及びマッシュルームからなる群より選ばれる少なくとも１種である、請求項１に記載の異風味発生抑制剤。 2. The off-flavour development inhibitor according to claim 1, wherein the mushrooms are at least one selected from the group consisting of Enokitake mushroom, Maitake mushroom, Tamogitake mushroom, Shimeji mushroom, Shiitake mushroom, King oyster mushroom, and mushroom. 前記果汁入り飲食品が冷凍工程を経ていない、請求項１又は２に記載の異風味発生抑制剤。 3. The off-flavor development suppressing agent according to claim 1 or 2, wherein the fruit juice-containing food or drink has not undergone a freezing step. 前記溶媒が、水、及び／又は、天然由来のエタノールである、請求項１～３のいずれか１項に記載の異風味発生抑制剤。 The off-flavour development inhibitor according to any one of claims 1 to 3, wherein the solvent is water and/or naturally derived ethanol. 請求項１～４のいずれか１項に記載の異風味発生抑制剤を、飲食品全体中０．００００７～０．０１７重量％含有する、果汁入り飲食品。 A fruit juice-containing food or drink containing 0.00007 to 0.017% by weight of the off-flavor generation inhibitor according to any one of claims 1 to 4 in the entire food and drink. キノコ類と溶媒を、キノコ類／溶媒（重量比）が０．０５～１０となるように混ぜ合わせて混合物を得、該混合物を８０～１３０℃まで昇温し、該温度に達温後、該温度で０．５～５時間保持した後、抽出残渣を除去することを特徴とする、果汁入り飲食品に用いられる異風味発生抑制剤の製造方法。 Mushrooms and a solvent are mixed so that the mushrooms/solvent (weight ratio) is 0.05 to 10 to obtain a mixture, the mixture is heated to 80 to 130 ° C., and after reaching this temperature, A method for producing an off-flavour inhibitor for use in fruit juice-containing foods and drinks, characterized by removing the extraction residue after holding at the temperature for 0.5 to 5 hours.