Container-packaged beverage

Abstract

To provide a container-packaged beverage which has a reduced oil and fat deterioration smell with a reduced saccharide content.SOLUTION: A container-packaged beverage includes (A) a stevia extract and (B) lipid. In the beverage, the content of (A) the stevia extract is 0.0004 to 0.015 g / 100 mL, the content of (B) the lipid is 0.6 to 3.7 g / 100 mL, and the content of a saccharide is less than 2.5 g / 100 mL.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a packaged beverage, particularly to a packaged beverage having reduced odor of deteriorated oils and fats. [Background technology]

[0002] Packaged beverages, so-called RTD (Ready to Drink) beverages, are popular with consumers because they are easy to carry and store, and there are many RTD (Ready to Drink) beverages available on the market. In particular, beverages containing fats and oils such as milk fats and vegetable oils are popular with consumers because of their smooth texture and flavor, and they have a large market in the luxury beverage category.

[0003] Products containing fats and oils often undergo a heating step during their manufacturing process, and it is known that the fats and oils deteriorate due to oxidation during this heating process and during storage and distribution after production, resulting in the production of unpleasant odors (off-flavors) (Patent Document 1).

[0004] In beverages, where odors have a significant impact on product quality, off-flavors such as the odor of deteriorated oils and fats are a major problem that directly leads to a decline in quality. Methods for masking off-flavors include the addition of sugars such as trehalose and erythritol or their derivatives (Patent Documents 2 and 3). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2006-197857 A [Patent Document 2] JP 2004-248555 A [Patent Document 3] Japanese Patent Application Publication No. 9-224588 Summary of the Invention [Problem to be solved by the invention]

[0006] In recent years, consumers have become more health-conscious, and there is a need for beverages with as few calories as possible, such as "zero calories," "low calorie," "zero sugar," "sugar-free," "low sugar," etc. As a result of intensive research, the present inventors have found that the use of stevia extract can reduce the odor of deteriorated oils and fats while suppressing the sugar content, and have completed the present invention. An object of the present invention is to provide a packaged beverage in which the sugar content is reduced and the odor of deteriorated oils and fats is reduced. [Means for solving the problem]

[0007] According to the present invention, the following packaged beverages and the like can be provided. 1. A packaged beverage comprising (A) a stevia extract and (B) a lipid, The content of the stevia extract (A) is 0.0004 to 0.015 g / 100 mL, The content of the lipid (B) is 0.6 to 3.7 g / 100 mL, The packaged beverage as described above, wherein the sugar content is less than 2.5 g / 100 mL. 2. The packaged beverage according to 1, wherein the content of the (A) component and the content of the (B) component satisfy the following formula: 0.0004≦[(Content of component (A)) / (Content of component (B)]≦0.015 3. The packaged beverage according to 1 or 2 above, further comprising (C) a synthetic high-intensity sweetener. 4. The bottled beverage according to 3 above, wherein the component (C) comprises at least one selected from acesulfame K and sucralose. 5. The packaged beverage according to any one of 1 to 4 above, having a dietary fiber content of 0.05 to 4.0 g / 100 mL. 6. A packaged beverage according to any one of 1 to 5 above, which contains coffee. 7. The packaged beverage according to any one of 1 to 6 above, wherein the component (A) contains rebaudioside A (RebA). 8. A method for reducing the odor of deteriorated oils and fats in a packaged beverage, comprising: (A) containing 0.0004 to 0.015 g / 100 mL of stevia extract; (B) containing 0.6 to 3.7 g / 100 mL of lipids; and containing less than 2.5 g / 100 mL of sugars. Effect of the Invention

[0008] According to the present invention, it is possible to provide a bottled beverage in which the sugar content is reduced while the odor of deteriorated oils and fats is reduced. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] Hereinafter, an embodiment of the present invention will be described. Herein, a preferred embodiment of one feature may be combined in any manner with a preferred embodiment of one or more other features. In addition, in this specification, the description of "X to Y" indicating the numerical range of a parameter means "X or more and Y or less," and for each parameter, the lower limit value and the upper limit value can be arbitrarily combined to form a numerical range.

[0010] [Packaged beverages] A packaged beverage according to one embodiment of the present invention (hereinafter also referred to as "packaged beverage of the present invention") is a packaged beverage comprising (A) stevia extract (hereinafter also referred to as "component (A)" or "(A)") and (B) lipid (hereinafter also referred to as "component (B)" or "(B)"), wherein the content of the (A) stevia extract is 0.0004 to 0.015 g / 100 mL, the content of the (B) lipid is 0.6 to 3.7 g / 100 mL, and the content of sugars is less than 2.5 g / 100 mL. By adopting the above-mentioned configuration, the packaged beverage of the present invention can be a packaged beverage in which the sugar content is reduced while the odor of deteriorated oils and fats is reduced.

[0011] [(A) Stevia extract] The packaged beverage of the present invention has a stevia extract content of (A) 0.0004 to 0.015 g / 100 mL. When the content of (A) stevia extract is within the above range, it is easy to reduce the smell of deteriorated oils and fats while suppressing the content of sugars. Also, when the content of (A) stevia extract is within the above range, the flavor of the beverage is likely to be excellent.

[0012] As used herein, the term "stevia extract" refers to an extract obtained by extracting from the leaves of Stevia rebaudiana Bertoni (hereinafter also referred to as "stevia") using an extraction medium.

[0013] As the extraction medium, any medium that is commonly used in beverages can be used, including, for example, aqueous solvents such as water, organic solvents such as alcohol, acetone, and acetonitrile, and mixtures of these solvents. The extraction method may be any method commonly used for beverages, such as hot water extraction.

[0014] The stevia extract may be obtained by subjecting the extract obtained by the above-mentioned extraction method to a purification treatment such as concentration or fractionation. A combination of purification treatments may also be used. In addition, commercially available stevia extracts may be used as the stevia extract.

[0015] In one embodiment, the stevia extract comprises one or more selected from the group consisting of rebaudioside A (RebA), rebaudioside D (RebD), rebaudioside E (RebE), rebaudioside M (RebM), rebaudioside N (RebN), and rebaudioside O (RebO).

[0016] In one embodiment, the stevia extract contains rebaudioside A (RebA). Stevia extracts having a rebaudioside A (RebA) content of 50 to 100% by mass are commercially available, and any product may be used.

[0017] In one embodiment, the stevia extract is substantially composed of rebaudioside A (RebA). In this specification, "substantially composed of" means that the stevia extract contains a trace amount of other than rebaudioside A (RebA) to the extent that it does not affect rebaudioside A (RebA). For example, this state occurs when the stevia extract contains other than rebaudioside A (RebA) as an inevitable impurity.

[0018] In one embodiment, the stevia extract consists solely of rebaudioside A (RebA).

[0019] The lower limit of the content of (A) stevia extract may be, for example, 0.0004 g / 100 mL, 0.0005 g / 100 mL, 0.0006 g / 100 mL, 0.0007 g / 100 mL, 0.0008 g / 100 mL, 0.0009 g / 100 mL, or 0.001 g / 100 mL. (A) The upper limit of the content of stevia extract may be, for example, 0.015 g / 100 mL, 0.014 g / 100 mL, 0.013 g / 100 mL, 0.012 g / 100 mL, 0.011 g / 100 mL, or 0.010 g / 100 mL.

[0020] In one embodiment, the packaged beverage of the present invention has a content of the stevia extract (A) of 0.001 to 0.010 g / 100 mL.

[0021] In one embodiment, the packaged beverage of the present invention has a rebaudioside A (RebA) content of 0.0004 to 0.015 g / 100 mL.

[0022] The lower limit of the content of rebaudioside A (RebA) may be, for example, 0.0004 g / 100 mL, 0.0005 g / 100 mL, 0.0006 g / 100 mL, 0.0007 g / 100 mL, 0.0008 g / 100 mL, 0.0009 g / 100 mL, or 0.001 g / 100 mL. The upper limit of the content of rebaudioside A (RebA) may be, for example, 0.015 g / 100 mL, 0.014 g / 100 mL, 0.013 g / 100 mL, 0.012 g / 100 mL, 0.011 g / 100 mL, or 0.010 g / 100 mL.

[0023] [(B) Lipid] The packaged beverage of the present invention has a lipid content of (B) 0.6 to 3.7 g per 100 mL of beverage, and preferably has a lipid content of (B) 0.6 to 3.6 g / 100 mL. When the content of (B) lipids is within the above range, it is easy to reduce the odor of deteriorated oils and fats while suppressing the content of sugars. Also, when the content of (B) lipids is within the above range, the flavor of the beverage is likely to be excellent.

[0024] (B) The lower limit of the lipid content is, for example, 0.6 g / 100 ml, 0.7 g / 100 ml, 0.8 g / 100 ml, 0.9 g / 100 ml, or 1.0 g / 100 ml. (B) The upper limit of the lipid content is, for example, 3.7 g / 100 ml, 3.6 g / 100 ml, 3.2 g / 100 ml, 2.6 g / 100 ml, 2.0 g / 100 ml, 1.6 g / 100 ml, 1.4 g / 100 ml, 1.2 g / 100 ml, or 1.0 g / 100 ml.

[0025] In the present invention, the raw material constituting the lipid is not particularly limited, and vegetable oils and fats, animal oils and fats, combinations of two or more of these, etc. can be used. Examples of vegetable oils and fats include coconut oil, palm oil, palm kernel oil, soybean oil, safflower oil, rapeseed oil, olive oil, corn oil, etc. Examples of animal oils and fats include butter, buttermilk powder, butter oil, cream, milk, concentrated milk, condensed milk, whole milk powder, butter preparations, cream cheese, etc.

[0026] In one embodiment, the (B) lipid comprises one or more selected from the group consisting of a vegetable oil composition and an animal fat. In one embodiment, the (B) lipids include vegetable oil compositions and animal fats and oils. As the animal fats and oils, those mentioned above can be used.

[0027] The vegetable oil composition contains vegetable oil. Hereinafter, components used in the vegetable oil composition will be described.

[0028] (vegetable oil) The vegetable oil is not particularly limited as long as it is an oil obtained from a plant, and as described above, examples of the vegetable oil include coconut oil, palm oil, palm kernel oil, soybean oil, safflower oil, rapeseed oil, olive oil, corn oil, etc., and preferably coconut oil.

[0029] The content of the vegetable oil in the vegetable oil composition can be appropriately determined on condition that the vegetable oil composition forms an emulsion. The content of the vegetable oil in the vegetable oil composition is, for example, 15 to 60%, 20 to 50%, or 30 to 45% based on the weight of the vegetable oil composition.

[0030] The content of vegetable oil in the vegetable oil composition can be measured by a known method. Since the fatty acid composition ratio varies depending on the type of vegetable oil used, for example, the content ratio of one or more characteristic fatty acid components contained in the vegetable oil can be measured by fatty acid analysis, and the amount of lipid can be calculated by back-calculating the amount of vegetable oil from the content ratio.

[0031] The vegetable oil composition may contain a stabilizer, which includes, but is not limited to, sodium caseinate, sucrose fatty acid ester, and glycerin fatty acid ester (organic acid monoglyceride, polyglycerin fatty acid ester).

[0032] Examples of sucrose fatty acid esters include sucrose caprate, sucrose laurate, sucrose myristic acid ester, sucrose palmitate, sucrose stearate, sucrose oleate, sucrose behenate, and sucrose erucate.

[0033] Glycerol fatty acid esters include monoglycerides, diglycerides, and triglycerides, which differ in the number of fatty acids bound to glycerol. Examples of monoglycerides include glycerol caprylic acid ester, glycerol capric acid ester, glycerol lauric acid ester, glycerol stearic acid ester, glycerol oleic acid ester, and glycerol behenic acid ester. Examples of diglycerides or triglycerides include those in which two or three of the same or different fatty acids are bound to these monoglycerides. Further, glycerin organic acid fatty acid esters (or organic acid monoglycerides) and polyglycerin fatty acid esters may be used. Glycerin organic acid fatty acid esters are monoglycerides in which one fatty acid is bonded to glycerin, and an organic acid (e.g., acetic acid, lactic acid, citric acid, succinic acid, diacetyltartaric acid) is further bonded to the hydroxyl group of the monoglyceride. The polyglycerol fatty acid ester has a degree of glycerol polymerization of, for example, 2 to 9, and may contain one or more types of fatty acid residues.

[0034] Other examples include propylene glycol fatty acid esters, sorbitan fatty acid esters, etc. Carrageenan, dextrin, cellulose preparations, etc. can also be used.

[0035] In one embodiment, the vegetable oil composition does not include decaglycerol fatty acid esters.

[0036] In one embodiment, the vegetable oil composition comprises sodium caseinate.

[0037] (Method of producing vegetable oil composition) The vegetable oil composition can be produced by mixing the vegetable oil with a stabilizer, if used, and then mixing with water to emulsify. In this case, it is preferable to make the vegetable oil composition into an oil-in-water emulsion.

[0038] The vegetable oil is preferably melted in advance by heating. The temperature at which the vegetable oil is melted is preferably a temperature exceeding the melting point of each of the oils. In addition, it is preferable to use heated water. Specifically, it is preferable to heat the water to a temperature at which the stabilizer used can be easily dissolved. For emulsification, known means and methods can be used, for example, a high-speed homogenizer, a high-pressure homogenizer, etc. The stronger the shear force, the finer the emulsion particle size will be, and therefore, the greater the emulsion stability can be expected.

[0039] [Sugars]

[0040] In the packaged beverage of the present invention, the sugar content is less than 2.5 g / 100 ml, preferably less than 2.0 g / 100 ml, more preferably less than 1.0 g / 100 ml, more preferably less than 0.5 g / 100 ml, more preferably less than 0.4 g / 100 ml, more preferably less than 0.3 g / 100 ml, more preferably less than 0.2 g / 100 ml, more preferably less than 0.1 g / 100 ml, and more preferably 0 g / 100 ml. If the sugar content is less than 2.5g / 100ml, it is easier to reduce the calories of packaged beverages.

[0041] In one embodiment, the packaged beverage of the present invention has a sugar content of less than 0.5 g / 100 ml. If the sugar content is less than 0.5 g / 100 ml, it can be labeled as "sugar free" in accordance with the Food Labeling Standards (Cabinet Office Order No. 10, 2015) based on the Food Labeling Act (Act No. 70, 2013).

[0042] In the present invention, the term "saccharides" includes monosaccharides and disaccharides.

[0043] In the present invention, the raw material constituting the sugar is not particularly limited, but examples thereof include glucose, sucrose, lactose, maltose, mannose, and galactose.

[0044] In one embodiment, the content of the component (A) and the content of the component (B) satisfy the following formula. 0.0004≦[(Content of component (A)) / (Content of component (B)]≦0.015

[0045] When the content of the component (A) and the content of the component (B) satisfy the above formula, it is easy to reduce the odor of deteriorated oils and fats while suppressing the content of sugars.

[0046] The lower limit of [(content of component (A)) / (content of component (B)] is, for example, 0.0004, 0.006, 0.0008, 0.0010, 0.0012, or 0.0014. The upper limit of [(content of component (A)) / (content of component (B)] is, for example, 0.015, 0.014, 0.013, 0.012, 0.011, or 0.010.

[0047] [(C) Synthetic high-intensity sweetener] In one embodiment, the packaged beverage of the present invention contains a synthetic high-intensity sweetener (C) (hereinafter also referred to as "component (C)" or "(C)"). (C) Synthetic high-intensity sweeteners can reduce the odor of deteriorated oils and fats while keeping the sugar content low. In addition, (C) synthetic high-intensity sweeteners can improve the flavor of beverages.

[0048] As used herein, the term "synthetic high-intensity sweetener" refers to a high-intensity sweetener produced by chemical synthesis. Synthetic high-intensity sweeteners do not exist in nature, and preferably have a sweetness greater than sucrose, fructose, or glucose, and have fewer calories than these sugars.

[0049] As the synthetic high-intensity sweetener, those usually used in beverages can be used, such as sucralose, acesulfame K (potassium), aspartame, alitame, saccharin, neohesperidin, dihydrochalcone, cyclamate, neotame, N-[N-[3-(3-hydroxy-4-methoxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine-1-methyl ester, N-[N-[3-(3-hydroxy-4-methoxyphenyl)-3-methylbutyl]-L-α-aspartyl]-L-phenylalanine-1-methyl ester, N-[N-[3-(3-methoxy-4-hydroxyphenyl)propyl]-L-α-aspartyl]-L-phenylalanine-1-methyl ester, and salts thereof. These may be used alone or in combination of two or more.

[0050] In one embodiment, the component (C) includes at least one selected from acesulfame K and sucralose.

[0051] These synthetic high-intensity sweeteners may be commercially available.

[0052] In one embodiment, the packaged beverage of the present invention has a synthetic high-intensity sweetener (C) content of 0.0001 to 0.1 g / 100 mL, preferably 0.0005 to 0.05 g / 100 mL, and more preferably 0.001 to 0.02 g / 100 mL. (C) The lower limit of the content of the synthetic high-intensity sweetener is, for example, 0.0001 g / 100 ml, 0.0002 g / 100 ml, 0.0005 g / 100 ml, 0.0008 g / 100 ml, 0.001 g / 100 ml, 0.002 g / 100 ml, 0.004 g / 100 ml, 0.006 g / 100 ml, 0.008 g / 100 ml, 0.01 g / 100 ml, or 0.02 g / 100 ml. (C) The upper limit of the synthetic high-intensity sweetener content is, for example, 0.1 g / 100 ml, 0.08 g / 100 ml, 0.06 g / 100 ml, 0.04 g / 100 ml, 0.02 g / 100 ml, 0.01 g / 100 ml, 0.008 g / 100 ml, 0.006 g / 100 ml, 0.004 g / 100 ml, 0.002 g / 100 ml, or 0.001 g / 100 ml.

[0053] [Dietary fiber] In one embodiment, the packaged beverage of the present invention contains dietary fiber. The inclusion of dietary fiber helps reduce the odor of deteriorated oils and fats while keeping the sugar content low. In addition, the inclusion of dietary fiber tends to improve the flavor of the beverage.

[0054] As the dietary fiber, those usually used in beverages can be used, such as resistant dextrin, polydextrose, guar bean hydrolyzate, pectin, inulin, glucomannan, alginic acid, carrageenan, cellulose, etc. These may be used alone or in combination of two or more.

[0055] These dietary fibers can be commercially available.

[0056] In one embodiment, the packaged beverage of the present invention has a dietary fiber content of 0.05 to 4.0 g / 100 ml, preferably 0.05 to 3.5 g / 100 ml, and more preferably 0.1 to 3.0 g / 100 ml. The lower limit of the dietary fiber content is, for example, 0.05 g / 100 ml, 0.08 g / 100 ml, or 0.1 g / 100 ml. The upper limit of the dietary fiber content is, for example, 4.0g / 100ml, 3.8g / 100ml, 3.5g / 100ml, 3.2g / 100ml, or 3.0g / 100ml.

[0057] [Coffee portion] In one embodiment, the packaged beverage of the present invention comprises a coffee content. Including coffee helps reduce the odor of deteriorated oils and fats while keeping the sugar content down.

[0058] In this specification, coffee components refer to substances extracted or dissolved from coffee beans.

[0059] In one embodiment, the packaged beverage of the present invention has a coffee content, calculated as coffee solids, of 0.1 g or more per 100 mL of beverage. The coffee content in the coffee bean extract can be measured by the method described in the Examples.

[0060] The lower limit of the coffee content is not particularly limited, but may be, for example, 0.1 g, 0.2 g, 0.3 g, or 0.4 g in terms of coffee solids per 100 mL of the beverage. The upper limit of the coffee content is not particularly limited, but may be, for example, 10.0 g, 8.0 g, 5.0 g, 3.0 g, 2.0 g, 1.0 g, or 0.5 g in terms of coffee solids per 100 mL of beverage.

[0061] [Other ingredients] The packaged beverage of the present invention may contain, in addition to the above-mentioned components, components generally used in the production of beverages, such as emulsifiers, pH adjusters, etc., to the extent that the effects of the present invention are not inhibited.

[0062] The emulsifier may be any of those commonly used in beverages, such as sucrose fatty acid esters, polyglycerin fatty acid esters, soybean lecithin, glycerin fatty acid esters, sorbitan fatty acid esters, etc. These may be used alone or in combination of two or more.

[0063] The pH adjuster may be any of those commonly used in beverages, such as sodium bicarbonate, sodium hydroxide, dipotassium phosphate, etc. These may be used alone or in combination of two or more.

[0064] The packaged beverage of the present invention can be produced by the method for producing a packaged beverage of the present invention described below.

[0065] [Production method of bottled beverages] A method for producing a packaged beverage according to one embodiment of the present invention (hereinafter also referred to as the "method for producing a packaged beverage of the present invention") includes the steps of dissolving (A) stevia extract, (B) lipid, and optionally (C) synthetic high-intensity sweetener, dietary fiber, coffee, and other components in water to prepare a beverage having a content of the (A) stevia extract of 0.0004 to 0.015 g / 100 mL, a content of the (B) lipid of 0.6 to 3.7 g / 100 mL, and a sugar content of less than 2.5 g / 100 mL; and sterilizing the prepared beverage and filling it into a container.

[0066] Other methods and conditions that are commonly used in the field of bottled beverages may also be employed.

[0067] [Methods for reducing the odor of deteriorated oils and fats] One embodiment of the method for reducing the odor of deteriorated oils and fats according to the present invention is characterized in that a packaged beverage contains (A) stevia extract at 0.0004 to 0.015 g / 100 mL, (B) lipids at 0.6 to 3.7 g / 100 mL, and sugars at less than 2.5 g / 100 mL. The characteristics described for the packaged beverage of the present invention can be applied to (A) the stevia extract, (B) lipids, and sugars. EXAMPLES

[0068] The present invention will be described in more detail below by way of examples, but the scope of the present invention is not limited to the descriptions of these examples.

[0069] The raw materials used in the examples and comparative examples are as follows. [(A) Stevia extract] Stevia extract (RebA content: 99.5% by mass or more) [(B) Lipid] Vegetable oil composition (40% by weight of coconut oil, 58% by weight of water, 2% by weight of sodium caseinate) Fresh cream (milk fat content 47% by mass) The coffee content was prepared as described below. The sucralose, acesulfame K, sugar ester, indigestible dextrin, and baking soda were all commercially available and commonly used.

[0070] The coffee portion was prepared as follows: Brazilian coffee beans (roasting level L value = 20) were added with 95-98°C water in an amount 8-10 times the weight of the coffee beans, and extraction was performed. The resulting coffee extract was subjected to a refractometer Brix meter (sucrose equivalent) to measure the Brix value. The amount of extract (g) was multiplied by the Brix value (%) to calculate the coffee solids content (mass%) in the extract, and this was used to produce a packaged beverage.

[0071] Examples 1 to 2, Comparative Examples 1 to 3

[0072] <Production of bottled beverages> The raw materials were mixed according to the formula shown in Table 1, diluted with water, and thoroughly stirred and dissolved to make a uniform mixture to prepare a beverage. This beverage was sterilized at 120°C for 4 minutes or more using a retort sterilizer, and filled into PET bottles in a sterile environment to obtain a bottled beverage. The content of each component in Table 1 is shown in grams per 100 mL of beverage.

[0073] <Evaluation of packaged beverages> The resulting bottled beverages were subjected to a sensory evaluation by a panel of three experts using the following indicators: oily deterioration odor, caffe latte flavor, and overall flavor (overall evaluation). Each indicator was scored on a 5-point scale in increments of 1 point, ranging from 1 point (negative evaluation of "poor" for each indicator) to 5 points (positive evaluation of "excellent" for each indicator), and the evaluation score was calculated by rounding the average score of the three experts to the nearest 1 decimal place. The results are shown in Table 1. The odor of deteriorated oils and fats was evaluated by extracting a portion of the beverage immediately after the sterilization treatment in the above-mentioned <Production of packaged beverage>. Prior to the evaluation, the expert panel agreed on the degree to which changes in each indicator would result in an increase or decrease in points.

[0074] [Table 1]

[0075] Comparing Comparative Examples 1-2 with Examples 1-2, it can be seen that by including stevia extract and lipids, even though the sugar content is less than 2.5 g / 100 mL, the oil deterioration odor, caffe latte flavor, and overall evaluation are all excellent. Comparing Examples 1 and 2 with Comparative Example 3, it can be seen that even if stevia extract is contained, when the lipid content exceeds 3.7 g / 100 mL, the deteriorated oil odor, caffe latte flavor, and overall evaluation are all inferior.

[0076] Examples 3 to 5, Comparative Examples 4 to 5 The ingredients were mixed according to the recipe shown in Table 2, and packaged beverages were produced and evaluated in the same manner as in Example 1. The results are shown in Table 2.

[0077] [Table 2]

[0078] Comparing Comparative Examples 4 to 5 with Examples 3 to 5, it can be seen that by including 0.0004 to 0.015 g / 100 mL of stevia extract, the deterioration smell of oils and fats, the caffe latte flavor, and the overall evaluation were all excellent. Comparative Example 4, in which the stevia extract content was less than 0.0004 g / 100 mL, was poor in the deterioration odor of oil and fat and the overall evaluation. Comparative Example 5, in which the stevia extract content was more than 0.015 g / 100 mL, was excellent in the deterioration odor of oil and fat, but was poor in the caffe latte flavor and the overall evaluation.

[0079] Examples 6 to 7 The ingredients were blended according to the recipe shown in Table 3, and a packaged beverage was produced and evaluated in the same manner as in Example 1. The results are shown in Table 3 together with those of Example 4 described above.

[0080] [Table 3]

[0081] Example 6, which contained 0.02 g / 100 mL of the synthetic high-intensity sweetener acesulfame K, was superior in terms of reduced oil and fat deterioration odor, caffe latte flavor, and overall evaluation compared to Example 4, which had the same composition except for not containing the synthetic high-intensity sweetener. Example 7, which contained 0.001 g / 100 mL of sucralose, a synthetic high-intensity sweetener, had similar oil and fat deterioration odor, caffe latte flavor, and overall evaluation to Example 4, which had the same composition except for not containing the synthetic high-intensity sweetener.

[0082] Examples 8 to 10 The ingredients were blended according to the recipe shown in Table 4, and packaged beverages were produced and evaluated in the same manner as in Example 1. The results are shown in Table 4 together with those of Example 4 described above.

[0083] [Table 4]

[0084] Example 8, which contained 0.1 g / 100 mL of resistant dextrin, a dietary fiber, was equivalent to or superior in terms of the odor of deteriorated oils and fats, the caffe latte flavor, and the overall evaluation, compared to Example 4, which had the same composition except for not containing dietary fiber. Example 9, which contained 2.0 g / 100 mL of resistant dextrin, a dietary fiber, was superior in terms of the odor of deteriorated oils and fats, the caffe latte flavor, and the overall evaluation, compared to Example 4, which had the same composition except for not containing dietary fiber. Example 10, which contained 3.0 g / 100 mL of resistant dextrin, a dietary fiber, was superior in terms of the odor of deteriorated oils and fats, compared to Example 4, which had the same composition except that it did not contain dietary fiber. Although the caffe latte flavor and overall evaluation were inferior to those of Example 4, they were still sufficiently excellent, scoring 3.0 points and 3.3 points, respectively.

[0085] Example 11 The ingredients were blended according to the recipe shown in Table 5, and packaged beverages were produced and evaluated in the same manner as in Example 1. The results are shown in Table 5 together with those of Example 4 described above.

[0086] [Table 5]

[0087] Example 11, which used a vegetable oil composition and fresh cream in combination, had a similar caffe latte flavor to Example 4, which used only the vegetable oil composition and had the same lipid content. The oil deterioration odor and overall evaluation were inferior to Example 4, but were still sufficiently excellent, scoring 3.0 points and 3.3 points, respectively.

[0088] Example 12, Comparative Example 6 The raw materials were mixed according to the composition shown in Table 6, and packaged beverages were produced in the same manner as in Example 1, and the oil and fat deterioration odor was evaluated. The results are shown in Table 6 together with those of Example 4 and Comparative Example 4. Note that, since Example 12 and Comparative Example 6 do not contain coffee solids, the caffe latte flavor and overall flavor (overall evaluation) were not evaluated.

[0089] [Table 6]

[0090] Example 12, which did not contain coffee solids, had an oil and fat deterioration odor score of 3.0 points, which was inferior to Example 4, which had the same composition except for the coffee solids, but was still sufficiently excellent. Comparative Example 6, which contained neither coffee solids nor stevia extract, had an inferior rating of 1.7 points for deteriorated oil and fat odor. Moreover, Comparative Example 4, in which the content of stevia extract was less than 0.0004 g / 100 mL, had an inferior score of 2.3 for the deteriorated oil odor. From these findings, it is understood that the effect of reducing the odor of deteriorated oils and fats is obtained when a predetermined amount of stevia extract and fats and oils are contained, and that, for example, a sufficient effect of reducing the odor of deteriorated oils and fats cannot be obtained by only coffee solids and fats and oils and oils. It is also understood that the effect of reducing the odor of deteriorated oils and fats is improved by further containing coffee solids in addition to stevia extract and fats and oils. [Industrial Applicability]

[0091] According to the present invention, it is possible to provide a packaged beverage in which the odor of deteriorated oils and fats is reduced while the sugar content is reduced. The coffee-containing beverage of the present invention has a high industrial applicability because it has a reduced odor of deteriorated oils and fats while the sugar content is reduced.

Claims

1. A packaged beverage comprising (A) a stevia extract and (B) a lipid, The content of the stevia extract (A) is 0.0004 to 0.015 g / 100 mL, The (B) lipid content is 0.6 to 3.7 g / 100 mL; The bottled beverage described above, wherein the sugar content is less than 2.5 g / 100 mL.

2. The bottled beverage according to claim 1 , wherein the content of the component (A) and the content of the component (B) satisfy the following formula: 0.0004≦[(content of component (A)) / (content of component (B)]≦0.015

3. The bottled beverage according to claim 1 or 2, further comprising (C) a synthetic high-intensity sweetener.

4. 4. The bottled beverage according to claim 3, wherein the component (C) comprises at least one selected from the group consisting of acesulfame K and sucralose.

5. The packaged beverage according to any one of claims 1 to 4, wherein the dietary fiber content is 0.05 to 4.0 g / 100 mL.

6. The packaged beverage according to any one of claims 1 to 5, further comprising coffee.

7. The packaged beverage according to any one of claims 1 to 6, wherein the component (A) contains rebaudioside A (RebA).

8. A method for reducing the odor of deteriorated oils and fats, comprising: making a packaged beverage contain (A) 0.0004 to 0.015 g / 100 mL of stevia extract; (B) 0.6 to 3.7 g / 100 mL of lipids; and less than 2.5 g / 100 mL of sugars.

Images