Oil and fat for hydrous food and beverage

Abstract

To prevent the generation of off-flavors in hydrous food and beverages after a heating process.SOLUTION: Oils and fats for hydrous food and beverages that satisfy all of following conditions (1)-(4) are incorporated into oil-in-water emulsion or hydrous food and beverages, thereby preventing the occurrence of off-flavors in hydrous food and beverages following a heating process. (1) The content of medium-chain fatty acids in the constituent fatty acid composition is 1 wt.% or more. (2) The content of lauric acid in the constituent fatty acid composition is 1 wt.% or less. (3) The content of unsaturated fatty acids with a carbon number of 18 in the constituent fatty acid composition is 30 wt.% or more. (4) The content of triglycerides with CN34-CN44 in the total triglycerides is 7 wt.% or more, where "triglycerides with CN34-CN44" denote triglycerides in oils and fats, where the total carbon number of the constituent fatty acids ranges from 34 to 44.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to fats and oils for water-containing foods and beverages. [Background technology]

[0002] When oil-containing water-containing foods and beverages are produced through a heating process, the heating process can accelerate deterioration of the water-containing foods and beverages, resulting in the development of off-flavors. There is a demand for technologies to address this problem.

[0003] Patent Document 1 describes that "a method can be provided for improving the milky taste of a milk beverage by the simple method of blending an oil or fat containing SUS (where S represents a saturated fatty acid having 16 to 22 carbon atoms, and U represents an unsaturated fatty acid having 16 to 22 carbon atoms) so that the amount of SUS is a specified value." Patent Document 2 describes that "in dairy beverages, flavor deterioration after heat sterilization can be prevented by reducing the whey protein content." Patent Document 3 describes that "by concentrating the raw milk used as the raw material for cream and then carrying out a deoxygenation process before heat sterilization, it is possible to obtain a clean flavor with little cooked odor." [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2019-149944 A [Patent Document 2] JP 2010-057435 A [Patent Document 3] JP 2006-141273 A Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to suppress the generation of off-flavors in a water-containing food or beverage after the water-containing food or beverage is heated. [Means for solving the problem]

[0006] The present inventors have conducted intensive research to solve the problem. Patent Document 1 is an invention in the same technical field related to improving the flavor of milk beverages, but it is related to imparting a milky taste and does not suggest suppressing the generation of off-flavors derived from the heating process. Patent Documents 2 and 3 propose methods for suppressing the generation of off-flavors derived from the heating process, but there are cases where they are subject to restrictions in terms of composition or manufacturing process.

[0007] The inventors conducted further research and found, contrary to expectations, that it is possible to suppress the generation of off-flavors that occur after a heating step by adding to a water-containing food or beverage an oil or fat having a specific composition in which (1) the content of medium-chain fatty acids in the constituent fatty acid composition is 1 weight% or more, (2) the content of lauric acid in the constituent fatty acid composition is 1 weight% or less, (3) the content of unsaturated fatty acids having 18 carbon atoms in the constituent fatty acid composition is 30 weight% or more, and (4) the content of CN34 to CN44 triglycerides in the total triglycerides is 7 weight% or more, and thus completed the present invention.

[0008] That is, the present invention includes the following inventions. [1] Moisture-containing fats and oils for food and beverages that satisfy all of the following (1) to (4). (1) The medium-chain fatty acid content in the constituent fatty acid composition is 1% by weight or more (2) The content of lauric acid in the fatty acid composition is 1% by weight or less (3) The content of unsaturated fatty acids having 18 carbon atoms in the fatty acid composition is 30% by weight or more. (4) The content of CN34 to CN44 triglycerides in the total triglycerides is 7% by weight or more. Here, "triglyceride of CN34 to CN44" refers to a triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil or fat is 34 to 44. [2] A water-containing fat or oil for food or beverage use as described in [1] that further satisfies the following (5). (5) The ratio of SSO triglyceride content to S2O triglyceride content is 25% or more. Here, an S2O triglyceride refers to a triglyceride in which two molecules of saturated fatty acid (S) having 16 to 18 carbon atoms and one molecule of oleic acid (O) are bonded, and an SSO triglyceride refers to a triglyceride in which the fatty acids bonded at the 1st and 2nd positions are saturated fatty acids (S) having 16 to 18 carbon atoms and the fatty acid bonded at the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bonded at the 2nd and 3rd positions are saturated fatty acids (S) having 16 to 18 carbon atoms and the fatty acid bonded at the 1st position is oleic acid (O). [3] An oil-in-water emulsion containing the water-containing oil or fat for food or beverage use described in [1] or [2]. [4] A moist food or beverage containing the moist food or beverage oil or fat described in [1] or [2]. [5] A water-containing food or beverage containing the oil-in-water emulsion of [3]. [6] A method for producing a moist food or beverage containing the moist food or beverage oil or fat of [1] or [2]. [7] A method for producing a moist food or beverage, comprising blending the moist food or beverage oil or fat of [1] or [2] and heating the mixture. [8] A method for producing a hydrous food or beverage, comprising preparing an oil-in-water emulsion containing the oil or fat for hydrous food or beverage of [1] or [2], and blending the oil-in-water emulsion. [9] A method for producing a hydrous food or beverage, comprising preparing an oil-in-water emulsion containing the oil or fat for hydrous food or beverage of [1] or [2], blending the oil-in-water emulsion, and heating the mixture.

[10] A method for suppressing the generation of off-flavors resulting from the heating process of hydrous food and beverages by using the oil or fat for hydrous food and beverages described in [1] or [2]. (1) The medium-chain fatty acid content in the constituent fatty acid composition is 1% by weight or more (2) The content of lauric acid in the fatty acid composition is 1% by weight or less (3) The content of unsaturated fatty acids having 18 carbon atoms in the fatty acid composition is 30% by weight or more. (4) The content of CN34 to CN44 triglycerides in the total triglycerides is 7% by weight or more. Here, "triglyceride of CN34 to CN44" refers to a triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil or fat is 34 to 44.

[11] A method for suppressing the generation of off-flavors resulting from the heating process of aqueous foods and beverages by using the oil-in-water emulsion described in [3]. Effect of the Invention

[0009] According to the present invention, by adding oils and fats having a specific composition to a water-containing food or beverage, it is possible to suppress the generation of off-flavors in the water-containing food or beverage after a heating process. Preferably, in the case of a water-containing food or beverage, an oil or fat having a specific composition is contained in the oil-in-water emulsion, thereby making it possible to suppress the generation of an unpleasant flavor in the water-containing food or beverage after a heating step. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention will now be described in more detail. In addition, when an upper limit and a lower limit of a numerical range are indicated, the upper limit and the lower limit can be appropriately combined, and the numerical range obtained thereby is also considered to be disclosed.

[0011] In the present invention and this specification, "off-flavor" is a general term for unpleasant flavors felt when eating various water-containing foods and beverages. Specific examples include bitterness, astringency, and bitterness derived from the raw materials of water-containing foods and beverages, as well as deterioration odors and stuffy odors caused by heating processes such as sterilization. In particular, the present invention is particularly effective against off-flavors that occur after a heating process. In addition, the "off-flavor that occurs after a heating process" referred to here refers to the so-called off-flavor that is derived from the heating process, and is therefore not limited to off-flavors that occur immediately after the heating process, but also includes flavor changes that occur over time after the heating process. In the present invention, the term "water-containing food and drink" refers to a food and drink containing 0.1% by weight or more of water. More preferably, the water content is 1% by weight or more, 3% by weight or more, or 5% by weight or more. There is no particular limitation on the origin of the water, and it may be, for example, water used in the raw materials, or water contained in the raw materials themselves. Preferably, it is water used in the raw materials, and more preferably, the water is derived from an oil-in-water emulsion. By including the oil and fat for water-containing foods and beverages of the present invention in the water-containing foods and beverages, the off-flavors derived from the water-containing foods and beverages can be suppressed.Furthermore, by including an oil-in-water emulsion containing the oil and fat for water-containing foods and beverages in the water-containing foods and beverages, the off-flavors can be further suppressed.

[0012] The oil or fat for water-containing foods and beverages according to the present invention must satisfy all of the following requirements (1) to (4). (1) The medium-chain fatty acid content in the constituent fatty acid composition is 1% by weight or more (2) The content of lauric acid in the fatty acid composition is 1% by weight or less (3) The content of unsaturated fatty acids having 18 carbon atoms in the fatty acid composition is 30% by weight or more. (4) The content of CN34 to CN44 triglycerides in the total triglycerides is 7% by weight or more. Here, "triglyceride of CN34 to CN44" refers to a triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil or fat is 34 to 44. When all of these ranges are appropriate, the effect of suppressing the generation of off-flavors resulting from the heating process can be obtained.

[0013] The oil and fat for water-containing food and beverage according to the present invention must (1) have a medium-chain fatty acid content of 1% by weight or more in its constituent fatty acid composition, where medium-chain fatty acid refers to a saturated fatty acid having 6 to 10 carbon atoms. The lower limit of the medium-chain fatty acid content in the constituent fatty acid composition of the oil or fat according to the present invention is preferably 1.5% by weight, more preferably 2% by weight, even more preferably 2.5% by weight, and most preferably 3% by weight, while the upper limit is preferably 50% by weight, more preferably 40% by weight, even more preferably 30% by weight, 20% by weight, and most preferably 10% by weight.

[0014] The oil or fat for water-containing foods and beverages according to the present invention must have (2) a lauric acid content of 1% by weight or less in the constituent fatty acid composition. The lauric acid content in the constituent fatty acid composition of the oil or fat according to the present invention is preferably 0.8% by weight or less, more preferably 0.6% by weight or less, even more preferably 0.5% by weight or less, and most preferably 0.4% by weight or less.

[0015] The oils and fats for water-containing foods and beverages according to the present invention must have (3) a carbon number 18 unsaturated fatty acid content of 30% by weight or more in the constituent fatty acid composition. In this specification, the carbon number 18 unsaturated fatty acid specifically refers to elaidic acid (C18:1t), oleic acid (C18:1c), linoleic acid (C18:2c), linolenic acid (C18:3c), etc. The lower limit of the content of unsaturated fatty acids having 18 carbon atoms in the constituent fatty acid composition of the oil or fat according to the present invention is preferably 33% by weight, more preferably 37% by weight, even more preferably 40% by weight, and most preferably 43% by weight, while the upper limit is preferably 97% by weight, more preferably 95% by weight, even more preferably 92% by weight, and most preferably 90% by weight.

[0016] The oil and fat for water-containing food and beverage according to the present invention must have (4) a CN34 to CN44 triglyceride content of 7% by weight or more in the total triglycerides, where "CN34 to CN44 triglycerides" refers to triglycerides in which the total number of carbon atoms in the constituent fatty acids of the triglycerides in the oil and fat is 34 to 44. The lower limit of the content of triglycerides of CN34 to CN44 in the total triglycerides of the fat or oil according to the present invention is preferably 8% by weight, more preferably 9% by weight, even more preferably 10% by weight, and most preferably 11% by weight, while the upper limit is preferably 50% by weight, more preferably 40% by weight, even more preferably 30% by weight, and most preferably 25% by weight.

[0017] The oil and fat for water-containing food and beverage according to the present invention can be prepared and used by blending various oils and fats as long as it satisfies all the requirements (1) to (4) above. Examples of the oil and fat that can be used include palm oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, medium-chain fatty acid-bound oil (MCT), shea fat, monkey fat, and other vegetable oils and fats, milk fat, beef tallow, lard, fish oil, whale oil, and other animal oils and fats, algae oil, oils and fats derived from microbial fermentation, as well as processed oils and fats obtained by fractionation, hydrogenation, transesterification, and the like, and further mixed oils and fats thereof. The oil and fat for water-containing food and beverage according to the present invention is preferably an interesterified oil and fat obtained by interesterification. More preferably, it is an interesterified oil and fat obtained by interesterification of a mixed oil containing MCT. Even more preferably, it is an interesterified oil and fat obtained by interesterification of a mixed oil containing MCT, palm oil or palm fractionated oil, or rapeseed oil. Most preferably, it is an interesterified oil and fat obtained by interesterification of a mixed oil containing MCT, palm oil, or palm fractionated oil.

[0018] The water-containing fat or oil for food or beverage according to the present invention further preferably has (5) a ratio of SSO triglyceride content to S2O triglyceride content of 25% or more. Here, an S2O triglyceride refers to a triglyceride in which two molecules of saturated fatty acid (S) having 16 to 18 carbon atoms and one molecule of oleic acid (O) are bonded, and an SSO triglyceride refers to a triglyceride in which the fatty acids bonded at the 1st and 2nd positions are saturated fatty acids (S) having 16 to 18 carbon atoms and the fatty acid bonded at the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bonded at the 2nd and 3rd positions are saturated fatty acids (S) having 16 to 18 carbon atoms and the fatty acid bonded at the 1st position is oleic acid (O). By satisfying the above requirements, it is possible to further suppress the generation of off-flavors resulting from the heating step, which is preferable. The lower limit of the ratio of the SSO triglyceride content to the S2O triglyceride content of the oil or fat according to the present invention is more preferably 30%, even more preferably 35%, 40%, 45%, 50%, 55%, and most preferably 60%, while the upper limit is more preferably 80%, even more preferably 75%, and most preferably 70%.

[0019] The oil and fat for water-containing foods and beverages according to the present invention further preferably has a saturated fatty acid content of 70% by weight or less in the fatty acid composition of the constituents. By satisfying this requirement, it is preferable in that the generation of off-flavors derived from the heating process can be further suppressed. The upper limit of the saturated fatty acid content in the constituent fatty acid composition of the oil or fat according to the present invention is more preferably 65% ​​by weight, even more preferably 60% by weight, 55% by weight, and most preferably 50% by weight, while the lower limit is more preferably 10% by weight, even more preferably 20% by weight, 30% by weight, and most preferably 40% by weight.

[0020] The oil-in-water emulsion of the present invention can be obtained by containing an oil-and-fat for water-containing foods and beverages that satisfies all of the above requirements (1) to (4). The oil-and-fat content is preferably 0.1% by weight or more relative to the oil-in-water emulsion of the present invention. The lower limit is more preferably 0.2% by weight, 0.5% by weight, 1% by weight, 2% by weight, 3% by weight, or 4% by weight. Meanwhile, the upper limit is more preferably 70% by weight, 60% by weight, 50% by weight, or 45% by weight. The oil-in-water emulsion according to the present invention preferably contains the oil in an amount of 0.1% by weight or more, since this makes it possible to suppress the generation of off-flavors resulting from the heating step in the oil-in-water emulsion. The water-containing food or drink according to the present invention can be obtained by containing an oil or fat for water-containing food or drink that satisfies all of the above requirements (1) to (4), or by containing the above oil-in-water emulsion.

[0021] The proportion of the oil-and-fat for water-containing foods and beverages according to the present invention in the total oil content of the oil-in-water emulsion according to the present invention is preferably 0.1% by weight or more, more preferably 0.2% by weight or more, even more preferably 0.3% by weight or more, and most preferably 0.4% by weight or more. The proportion of the oil-and-fat for water-containing foods and beverages according to the present invention in the total oil content of the oil-in-water emulsion according to the present invention is preferably 0.1% by weight or more, since this can suppress the generation of off-flavors resulting from the heating process in the oil-in-water emulsion.

[0022] In the oil phase of the oil-in-water emulsion or water-containing food and drink according to the present invention, various oils and fats can be used within the range that does not impair the effects of the present invention, so long as the oils and fats for water-containing food and drink are blended in a specified amount. Examples of oils and fats that can be used include palm oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, medium-chain fatty acid-bound oil (MCT), shea fat, monkey fat and other vegetable oils and fats, milk fat, beef tallow, lard, fish oil, whale oil and other animal oils and fats, algae oil, oils and fats derived from microbial fermentation, as well as processed oils and fats obtained by fractionation, hydrogenation, transesterification, etc., and further mixed oils and fats thereof. The content of the oil phase in the oil-in-water emulsion of the present invention is not particularly limited, and is preferably 5% by weight or more, including the oil-containing fat for water-containing foods and beverages of the present invention. The lower limit is more preferably 10% by weight, 15% by weight, 20% by weight, or 23% by weight. Meanwhile, the upper limit is more preferably 65% ​​by weight, 60% by weight, 55% by weight, or 50% by weight. The content of the oil phase in the hydrous food or beverage of the present invention is not particularly limited, and is preferably 0.1% by weight or more, including the oil and fat for hydrous food or beverage of the present invention. The lower limit is more preferably 0.2% by weight, 0.4% by weight, 0.6% by weight, 0.8% by weight, 1% by weight, 2% by weight, 3% by weight, 4% by weight, or 5% by weight. On the other hand, the upper limit is more preferably 65% ​​by weight, 60% by weight, 55% by weight, 50% by weight, 45% by weight, 40% by weight, 35% by weight, 30% by weight, 25% by weight, or 20% by weight.

[0023] The oil-in-water emulsion or water-containing food or drink according to the present invention may contain auxiliary ingredients as necessary. For example, dairy ingredients (raw milk, raw milk, skim concentrated milk, skim milk powder, fresh cream, butter, etc.), carbohydrate sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, water-soluble cellulose, gelatin, pectin, etc.), starches (starch derived from grains such as rice, wheat, and rice, starch derived from corn, starch derived from potatoes such as potato and tapioca, or processed starches or modified starches thereof), emulsifiers ( Examples of such additives include lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, etc.), salt, flavorings, colorings, acidulants, flavoring ingredients (coffee, cocoa, tea, chocolate ingredients, fruit juice, fruit pulp, nuts and seeds, honey, maple syrup, alcoholic beverages, etc.), and various nutrients (proteins, amino acids, dietary fiber such as polydextrose, inulin, and resistant dextrin, vitamins, minerals, etc.). The oil-in-water emulsion or water-containing food or drink according to the present invention may be made only from vegetable ingredients without adding dairy ingredients. Examples of vegetable ingredients include beans such as soybeans, peas, broad beans, and chickpeas, seeds such as almonds, hazelnuts, cashew nuts, walnuts, peanuts, and pistachios, and grains such as rice and oats. These may also be mixed in an appropriate ratio and used.

[0024] The method for producing the oil-in-water emulsion of the present invention will now be described. The oil-in-water emulsion of the present invention can be obtained by emulsifying an oil phase in which an oil and an oily component are mixed, and an aqueous phase in which water and an aqueous component are mixed. For example, an aqueous component, an emulsifier, and additives such as a pH adjuster, if necessary, are added to water or warm water and stirred to prepare a dissolved or dispersed aqueous phase, and then a pre-mixed oil phase is added to perform pre-emulsification. This is then homogenized preferably at a pressure of 0 to 100 MPa using a homogenizing device such as a valve homogenizer, homomixer, or colloid mill. If necessary, the mixture may be subjected to heat sterilization or heat pasteurization treatment such as UHT, HTST, low-temperature pasteurization, batch, retort, or microwave heating using a direct heating method such as an injection method or an infusion method, or an indirect heating method such as a plate method, a tubular method, or a scraping method. This may be further homogenized preferably at a pressure of 0 to 100 MPa using a homogenizing device such as a valve homogenizer, a homomixer, or a colloid mill. If necessary, the emulsion may be subjected to a cooling operation such as rapid cooling or slow cooling. The oil-in-water emulsion of the present invention may be stored in a refrigerated or frozen state if necessary.

[0025] In one embodiment, the water-containing food or drink of the present invention can be obtained by containing the oil-in-water emulsion of the present invention. The oil-in-water emulsion is preferably contained in an amount of 0.5% by weight or more relative to the water-containing food or drink of the present invention, with the upper limit being more preferably 60% by weight, 50% by weight, or 40% by weight, and the lower limit being more preferably 1% by weight or 1.5% by weight. It is preferable that the water-containing food or beverage according to the present invention contains the oil-in-water emulsion, since this can suppress the generation of off-flavors in the water-containing food or beverage that are derived from the heating process. In addition, the manufacturing process of water-containing food and drink may also include a sterilization process. There are no particular limitations on the sterilization process, and examples of the sterilization process include retort sterilization, low temperature long time sterilization (LTLT manufacturing method), high temperature short time sterilization (HTST manufacturing method), ultra-high temperature sterilization (UHT), and ultra-high temperature sterilization (LL) methods. There are also no particular limitations on the heating device or heating method, and known methods can be used, such as direct heating methods such as the steam injection method in which steam is directly blown in and the steam infusion method in which a beverage is heated by injecting it into steam, and indirect heating methods using a surface heat exchanger such as a plate or tube.

[0026] In a different embodiment, the water-containing food or drink of the present invention can also be obtained by directly adding the oil and fat for water-containing food or drink of the present invention. The oil and fat is preferably contained in the water-containing food or drink of the present invention at 0.1% by weight or more. The lower limit is more preferably 0.2% by weight, 0.4% by weight, 0.6% by weight, 0.8% by weight, 1% by weight, 2% by weight, 3% by weight, or 4% by weight, while the upper limit is more preferably 30% by weight, 25% by weight, or 20% by weight. The water-containing food or drink according to the present invention preferably contains 0.1% by weight or more of the oil or fat, since this makes it possible to suppress the generation of off-flavors in the water-containing food or drink that originate from the heating process. However, it can be said that a water-containing food or beverage containing an oil-in-water emulsion containing the oil is a more preferable embodiment from the viewpoint of long-term emulsion stability than a water-containing food or beverage that directly contains the oil or fat. In addition, the manufacturing process of water-containing food and drink may also include a sterilization process. There are no particular limitations on the sterilization process, and examples of the sterilization process include retort sterilization, low temperature long time sterilization (LTLT manufacturing method), high temperature short time sterilization (HTST manufacturing method), ultra-high temperature sterilization (UHT), and ultra-high temperature sterilization (LL) methods. There are also no particular limitations on the heating device or heating method, and known methods can be used, such as direct heating methods such as the steam injection method in which steam is directly blown in and the steam infusion method in which a beverage is heated by injecting it into steam, and indirect heating methods using a surface heat exchanger such as a plate or tube.

[0027] The water-containing food and drink according to the present invention is not particularly limited in form, and can be used in the form of beverages such as cafe latte, milk tea, soy milk and other plant-based milks and soft drinks, confectioneries such as pudding, bavarois, jelly, whitener, whipped cream and fillings, fermented foods such as yogurt, cheese and fermented drinks, processed foods for cooking such as seasonings, sauces, soups, hot pot soup bases, stews, white sauces, retort foods, fried foods, fish paste products, and poultry, animal and fish products. Among these, beverages and cooked and processed foods can be selected as the water-containing food and drink.

[0028] The present invention can also be understood as a method for suppressing the generation of off-flavors resulting from the heating process of a water-containing food or beverage by using an oil or fat that satisfies all of the above requirements (1) to (4). Specifically, the generation of off-flavors in a water-containing food or beverage can be suppressed by blending an oil or fat that (1) contains 1% by weight or more of medium-chain fatty acids in its constituent fatty acid composition, (2) contains 1% by weight or less of lauric acid in its constituent fatty acid composition, (3) contains 30% by weight or more of unsaturated fatty acids with 18 carbon atoms in its constituent fatty acid composition, and (4) contains 7% by weight or more of CN34 to CN44 triglycerides in the total triglycerides, to a water-containing food or beverage produced through a heating process. EXAMPLES

[0029] The present invention will be described in more detail below with reference to examples thereof, but the spirit of the present invention is not limited to the following examples. In the examples, % and parts and ratios are all by weight.

[0030] (Method of measuring fatty acid composition) The fatty acid composition of fats and oils was measured according to the Standard Method for the Analysis of Fats, Oils and Oils 2.4.2.1-2013. (Method for measuring triglyceride composition (total carbon number)) The triglyceride composition (total carbon number) of fats and oils was measured in accordance with the Standard Methods for Analysis of Fats, Oils and Oils, 2.4.6 Triacylglycerol Composition (Gas Chromatography) established by the Japan Oil Chemists' Society. (Method for measuring triglyceride composition (molecular species)) The triglyceride (molecular species) content of fats and oils can be determined by measuring the sum of symmetric and asymmetric triglycerides (for example, the sum of the POP content and the PPO content, i.e., the P2O content), which is a specific triglyceride composition percentage, using the high performance liquid chromatography analysis (1) shown below. Furthermore, the symmetric and asymmetric triglyceride compositions can be determined by measuring the "ratio (%) of the SSO triglyceride content to the S2O triglyceride content" using the high performance liquid chromatography analysis (2). High performance liquid chromatographic analysis (1) was carried out using (column: ODS, eluent: acetone / acetonitrile=80 / 20, liquid volume: 0.9 ml / min, column temperature: 25° C., detector: differential refractometer). High performance liquid chromatographic analysis (2) was carried out according to the method described in J. High Resol. Chromatogr., 18, 105-107 (1995) ADLOF RO, "Analysis of Triacylglycerol Positional Isomers by Silver Ion High Performance Liquid Chromatography."

[0031] (Oil A-1) After mixing 30.0 parts by weight of high oleic acid sunflower oil with an oleic acid content of 86.0% by weight in the constituent fatty acids with 70.0 parts by weight of stearic acid, transesterification was carried out using a lipase with 1,3-position selectivity to obtain a reaction oil. The fatty acids were distilled off from this reaction oil, and solvent fractionation was carried out using acetone to obtain oil A-1 (iodine value 33), which was the mid-melting point fraction of the fraction.

[0032] (Example 1 of oil and fat for water-containing food and beverages) A mixture of 82 parts by weight of corn oil, 13 parts by weight of oil A-1, and 5 parts by weight of oil bound with medium-chain fatty acids was used as the raw oil, and 0.2% by weight of sodium methylate was added as a catalyst to carry out random transesterification at 80°C for 30 minutes, followed by washing with water, decolorization, and deodorization according to a conventional method. This was designated as Example 1 of oil and fat for water-containing foods and beverages.

[0033] (Example 2 of oils and fats for water-containing foods and beverages) Example 2 was obtained in the same manner as Example 1 of fats and oils for water-containing foods and beverages, except that a mixture of 95 parts by weight of corn oil and 5 parts by weight of medium-chain fatty acid-bound fats and oils was used as the raw oil for random ester exchange.

[0034] (Example 3 of oils and fats for water-containing foods and beverages) Example 3 was obtained in the same manner as Example 1 of oil and fat for water-containing foods and beverages, except that a mixture of 95 parts by weight of palm mid-melting point fraction (iodine value 45) and 5 parts by weight of medium-chain fatty acid-bound oil and fat was used as the raw oil for random ester exchange.

[0035] (Example 4 of oils and fats for water-containing foods and beverages) Example 4 was obtained in the same manner as Example 1 of oil and fat for water-containing foods and beverages, except that a mixture of 95 parts by weight of low-melting point palm oil (iodine value 67) and 5 parts by weight of medium-chain fatty acid-bound oil and fat was used as the raw oil for random ester exchange.

[0036] (Example 5 of oils and fats for water-containing foods and beverages) Example 5 was obtained in the same manner as Example 1 of fats and oils for water-containing foods and beverages, except that a mixture of 95 parts by weight of rapeseed oil and 5 parts by weight of medium-chain fatty acid-bound fats and oils was used as the raw oil for random ester exchange.

[0037] (Example 6 of oils and fats for water-containing foods and beverages) Example 6 was obtained in the same manner as Example 1 of oil and fat for water-containing foods and beverages, except that a mixture of 95 parts by weight of low-melting point palm oil (iodine value 56) and 5 parts by weight of medium-chain fatty acid-bound oil and fat was used as the raw oil for random ester exchange.

[0038] (Comparative example 1 of oils and fats for water-containing food and beverages) Palm mid-melting point (iodine value 45) was used.

[0039] The analytical values ​​of the above-mentioned Examples 1 to 6 of oils and fats for water-containing foods and beverages, and Comparative Example 1 are shown in Tables 1 to 3.

[0040] (Table 1) Analytical values ​​of fatty acid composition TIFF2025020890000001.tif255149

[0041] (Table 2) Analysis of triglycerides (total carbon number) TIFF2025020890000002.tif255149

[0042] (Table 3) Analytical values ​​of triglycerides (molecular species) TIFF2025020890000003.tif93170

[0043] The water-containing fats and oils for food and drink Examples 1 to 6 and Comparative Example 1 were evaluated according to the following indices. The results are shown in Table 4. (1) The medium-chain fatty acid content in the constituent fatty acid composition is 1% by weight or more (2) The content of lauric acid in the fatty acid composition is 1% by weight or less (3) The content of unsaturated fatty acids having 18 carbon atoms in the fatty acid composition is 30% by weight or more. (4) The content of CN34 to CN44 triglycerides in the total triglycerides is 7% by weight or more. Here, "triglyceride of CN34 to CN44" refers to a triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil or fat is 34 to 44.

[0044] (Table 4) TIFF2025020890000004.tif103170

[0045] (Evaluation of Table 4) The examples 1 to 6 of the oils and fats for water-containing foods and beverages satisfied all of the criteria (1) to (4). The comparative example 1 of oil and fat for water-containing foods and beverages satisfied the criteria (1) and (2) but did not satisfy the criteria (3) and (4).

[0046] (Study 1) Beverages using oil-in-water emulsions Using the oils and fats for water-containing foods and beverages Examples 1 to 6 and Comparative Example 1, oil-in-water emulsions and caffe latte beverages using the same were produced as prototypes. According to the following procedure for preparing an oil-in-water emulsion, oil-in-water emulsions of Examples 1 to 6 and Comparative Example 1 were prepared.

[0047] (Preparation procedure for oil-in-water emulsion) The formulation was as shown in Table 5. Each fat was heated and melted to prepare the oil phase. Separately, water-soluble ingredients (skim milk powder, sugar, emulsifier, pH adjuster) were dissolved in warm water to prepare the water phase. The oil phase and water phase were mixed in an emulsification tank, pre-emulsified, homogenized, sterilized in an ultra-high temperature sterilizer, homogenized again, and cooled.

[0048] Table 5: Recipe for oil-in-water emulsion TIFF2025020890000005.tif137170·The emulsifiers used were sucrose fatty acid esters with HLB5-8 and polyglycerin fatty acid esters with HLB11-13. Sodium citrate and baking soda were used as pH adjusters.

[0049] (Procedure for preparing a caffe latte drink) According to the recipe in Table 6, sugar and skim milk powder were added to the warm water while stirring it with a homogenizer, and then the oil-in-water emulsion and emulsifier were added in that order. Finally, the pH adjuster was added after mixing it with the coffee extract. After thoroughly blending while controlling the temperature, the mixture was homogenized, filled into cans, and retort sterilized (121°C, 30 minutes) to prepare a caffe latte beverage. After sterilization, the mixture was stored in a refrigerator. The oil-in-water emulsions of Examples 1 to 6 and Comparative Example 1 were used to prepare the water-containing food and drink products of Examples 1 to 6 and Comparative Example 1, respectively, by the methods described above.

[0050] (Table 6) Caffe latte drink recipe TIFF2025020890000006.tif111170·The emulsifier used was Ryoto CP-Y040 manufactured by Mitsubishi Chemical Corporation. Baking soda was used as a pH adjuster.

[0051] (Method of sensory evaluation in Study 1) A packaged caffe latte beverage was used and subjected to a heating test at 60°C for up to 8 weeks. The sensory evaluation was carried out by five experienced panelists who are engaged in the research and development of beverage products on a daily basis. They evaluated "(A) the intensity of the off-flavor that occurred relatively quickly after the heating process, i.e., the intensity of the off-flavor that occurred after about one week of refrigerated storage after retort sterilization (hereinafter referred to as "immediately after retort sterilization"), and (B) the intensity of the off-flavor when heated at 60°C for 6 or 8 weeks after retort sterilization" according to the "Evaluation Criteria for Sensory Evaluation in Study 1" below, using the control (Comparative Example 1 for Water-Containing Food and Beverage) as the standard, and judged by consensus. Products that received a score of 3 or more for both (A) and (B) were deemed to have passed.

[0052] (Evaluation criteria for sensory evaluation in Study 1) 5 points: Almost no off-flavors detected 4 points: Compared to the control, the off-flavor is clearly weak 3 points: Compared to the control, the off-flavor is weak 2 points: Same off-flavor as the control 1 point: Strong off-flavor compared to the control

[0053] (Table 7) Evaluation results for Study 1 TIFF2025020890000007.tif40170

[0054] (Consideration of evaluation results of Study 1) As seen from the above results, all of the aqueous food and beverage examples containing the oil-in-water emulsion examples prepared using the oil-and-fat examples for aqueous food and beverages satisfying the specific oil and fat composition were able to suppress the generation of off-flavors immediately after retort sterilization and suppress flavor changes over time. On the other hand, the aqueous food and beverage comparative example 1 containing the oil-in-water emulsion comparative example prepared using the oil-and-fat comparative example 1 for aqueous food and beverages not satisfying the specific oil and fat composition generated off-flavors immediately after retort sterilization and during storage at 60°C.

[0055] (Study 2) Beverages using specific oils and fats for water-containing foods and beverages Using oil and fat for aqueous food and beverages Example 1 or Example 2, a prototype of a caffe latte beverage, which is an aqueous food and beverage (aqueous food and beverage Example 7 or Example 8), was produced by directly adding the oil and fat without using an oil-in-water emulsion containing the oil and fat. The water-containing food and drink included the oil-in-water emulsion Comparative Example 1.

[0056] (Procedure for preparing a caffe latte drink) According to the recipe in Table 8, sugar and skim milk powder were added to the warm water while stirring it with a homomixer, and the oil-in-water emulsion Comparative Example 1 containing a palm mid-melting point part with an iodine value of 45, the oil melted by heating (water-containing oil and fat Examples 1-2 for food and beverages), and the emulsifier were added in that order, and finally the pH adjuster was mixed with the coffee extract and then added and mixed. After thorough blending while controlling the temperature, the mixture was homogenized, filled into cans, and retort sterilized (121°C, 30 minutes) to prepare a caffe latte beverage. After sterilization, the mixture was stored in a refrigerator.

[0057] (Table 8) Beverage recipe TIFF2025020890000008.tif110170 The emulsifier used was Ryoto CP-Y040 manufactured by Mitsubishi Chemical Corporation. Baking soda was used as a pH adjuster.

[0058] A sensory evaluation was carried out on the prototype caffe latte beverages (water-containing food and beverage Examples 7 and 8) using the water-containing food and beverage Comparative Example 1 as a control, according to the same criteria as in Study 1. The sensory evaluation was carried out (A) immediately after retort sterilization and (B) after heating at 60°C for 8 weeks.

[0059] (Table 9) Evaluation results for Study 2 TIFF2025020890000009.tif72170

[0060] (Consideration of the evaluation results of Study 2) As can be seen from the above study results, the hydrous food and beverage examples prepared using oil and fat examples satisfying a specific oil and fat composition, without blending an oil-in-water emulsion containing that oil and fat example, were able to suppress the generation of off-flavors immediately after retort sterilization and suppress changes in flavor over time, just as in the case where a beverage was prepared by blending an oil-in-water emulsion containing that oil and fat example (Study 1).

[0061] (Study 3) Processed foods using oil-in-water emulsions Using the water-containing fats and oils for food and drink Examples 1 to 6 and Comparative Example 1, an oil-in-water emulsion was produced, and a white sauce, which is a type of cooked and processed food, was also produced using the emulsion. According to the following procedure for preparing an oil-in-water emulsion, oil-in-water emulsions of Examples 7 to 15 and Comparative Example 2 were prepared.

[0062] (Preparation procedure for oil-in-water emulsion) Each oil was melted by heating according to the composition in Tables 10-1 and 10-2, and the oil-soluble component (emulsifier 1) was added thereto and mixed and dissolved to form the oil phase. Separately, the water-soluble components (milk protein, emulsifier 2, pH adjuster) were dissolved in warm water to prepare the water phase. The oil phase and water phase were mixed in an emulsification tank, pre-emulsified, homogenized, and then sterilized in an ultra-high temperature sterilizer and cooled.

[0063] (Table 10-1) Recipe table for oil-in-water emulsions TIFF2025020890000010.tif179170

[0064] (Table 10-2) Recipe for oil-in-water emulsions TIFF2025020890000011.tif179170·Emulsifier 1 was a glycerin fatty acid ester with HLB 6-9. Emulsifier 2 was a sucrose fatty acid ester with an HLB of 13-16. Sodium citrate was used as a pH adjuster.

[0065] (Preparation procedure for cooked and processed foods) According to Table 11, bechamel sauce dissolved at 40°C was mixed with wheat flour, an oil-in-water emulsion and water were added, the mixture was further mixed, salt was added, and the mixture was heated in a pan until it thickened to prepare white sauce, which is a type of processed food (water-containing food and beverage Examples 9 to 17 and Comparative Example 3). It was then packed into a transparent pouch and retort sterilized (121°C, 30 minutes).

[0066] (Table 11) TIFF2025020890000012.tif89170·For the bechamel sauce, I used Fuji Oil Co., Ltd.'s Bechamel Sauce FB (45 parts butter, 55 parts flour).

[0067] (Method of sensory evaluation in Study 3) The retort-sterilized white sauce was boiled at 60°C while still in the pouch, and the flavor was evaluated. The sensory evaluation was carried out by five experienced panelists who are engaged in the research and development of cream ingredients on a daily basis. Regarding the effect of suppressing the generation of off-flavors resulting from retort sterilization, "(A) the intensity of the off-flavor generated after several days of refrigerated storage after retort sterilization (hereinafter referred to as "immediately after retort sterilization"), and (B) the intensity of the off-flavor when stored at room temperature for 3, 6, and 10 months after retort sterilization" were evaluated according to the "Evaluation criteria for sensory evaluation in Study 3" below, using the control (Comparative example 3 for water-containing food and beverage) as the standard, and judged by consensus. A score of 3 or more was deemed to be acceptable for both (A) and (B).

[0068] (Evaluation criteria for sensory evaluation in Study 3) 5 points: Almost no off-flavors detected 4 points: Compared to the control, the off-flavor is clearly weak 3 points: Compared to the control, the off-flavor is weak 2 points: Same off-flavor as the control 1 point: Strong off-flavor compared to the control

[0069] (Table 12-1) Evaluation results for Study 3 TIFF2025020890000013.tif67169

[0070] (Table 12-2) Evaluation results for Study 3 TIFF2025020890000014.tif72169

[0071] (Consideration of Evaluation Results of Study 3) As seen from the above results, all of the aqueous food and beverage examples containing the oil-in-water emulsion examples prepared using the oil-and-fat examples for aqueous food and beverages satisfying the specific oil and fat composition were able to suppress the generation of off-flavors immediately after retort sterilization and suppress flavor changes over time. On the other hand, the aqueous food and beverage comparative example 3 containing the oil-in-water emulsion comparative example 2 prepared using the oil-and-fat comparative example 1 for aqueous food and beverages not satisfying the specific oil and fat composition generated off-flavors immediately after retort sterilization and during storage at room temperature.

[0072] (Study 4) PBF white sauce using oil-in-water emulsion Using Example 6 of the oil-and-fat for aqueous foods and beverages and Comparative Example 1 of the same, we produced prototypes of a plant-based (PBF) white sauce that does not use animal ingredients, which is a type of oil-in-water emulsion and a cooked and processed food (aqueous foods and beverages) that uses the emulsion. According to the following procedure for preparing an oil-in-water emulsion, oil-in-water emulsions Example 16 and Comparative Example 3 were prepared.

[0073] (Preparation procedure for oil-in-water emulsion) Each oil was melted by heating according to the formulation in Table 13, and the oil-soluble component (emulsifier 1) was added and mixed to dissolve to prepare the oil phase. Separately, the water-soluble components (oat saccharification liquid, emulsifier 2, pH adjuster) were dissolved in warm water to prepare the water phase. The oil phase and water phase were mixed in an emulsification tank, pre-emulsified, homogenized, then sterilized in an ultra-high temperature sterilizer, homogenized again, and cooled.

[0074] Table 13: Recipe for oil-in-water emulsion TIFF2025020890000015.tif89170·Emulsifier 1 was a glycerin fatty acid ester with HLB 6-9. Emulsifier 2 was a sucrose fatty acid ester with an HLB of 13-16. Sodium citrate was used as a pH adjuster.

[0075] The oil-in-water emulsions produced were used to prepare processed foods (water-containing food and beverages) in the same manner as in Study 3 (water-containing food and beverages Example 18 and Comparative Example 4). However, the bechamel sauce used was Fuji Oil Co., Ltd.'s Bechamel Sauce VG (70 parts wheat flour, 30 parts vegetable oil). Thereafter, a retort-sterilized white sauce was prepared in the same manner as in Study 3, and a sensory evaluation was performed using the same criteria as in Study 3, with the comparative water-containing food and beverage example 4 as a control.

[0076] (Table 14) Evaluation results for Study 4 TIFF2025020890000016.tif102170

[0077] (Consideration of Evaluation Results of Study 4) As seen from the above study results, similar results to those in Study 3 were obtained with the plant-based (PBF) white sauce (water-containing food and beverage example 18) that does not use animal ingredients.

[0078] (Study 5) Retort curry without oil-in-water emulsion Using the water-containing fats and oils for food and drink Examples 1 to 6 and Comparative Example 1, retort curry, which is a type of cooked and processed food, was produced as a prototype without using an oil-in-water emulsion. According to the following preparation procedure for retort curry, water-containing food and drink Examples 19 to 25 and Comparative Example 5 were produced.

[0079] (Preparation procedure for retort curry) According to the composition of Table 15, refined lard, the oil and fat to be examined, and wheat flour were placed in a frying pan and heated while stirring until colored. This mixture was cooled while stirring until the product temperature reached about 110°C. Curry powder, salt, seasonings, and sugar were added in that order, and further stirred and mixed to obtain a curry roux. The curry roux and water were stirred and mixed, packed into retort pouches (50g / each), sealed, and heat sterilized at 121°C for 30 minutes.

[0080] (Table 15) Retort curry composition TIFF2025020890000017.tif139169

[0081] (Method of sensory evaluation in Study 5) The retort-sterilized curry was boiled at 60°C and subjected to flavor evaluation. The flavor evaluation was carried out by five experienced panelists engaged in the research and development of fat and oil materials. The flavor evaluation was carried out to evaluate the effect of suppressing the generation of off-flavors derived from heat treatment as off-flavors derived from foods and beverages. Using the retort curry of Comparative Example 5 of the water-containing food and beverage as the standard, the evaluation was carried out according to the following evaluation points and judged by consensus. Evaluation points of 3 or more were considered to be acceptable, and the results are shown in Table 16.

[0082] (Evaluation criteria for sensory evaluation in Study 5) 5 points: Almost no off-flavors detected 4 points: Compared to the control, the off-flavor is clearly weak 3 points: Compared to the control, the off-flavor is weak 2 points: Same off-flavor as the control 1 point: Strong off-flavor compared to the control

[0083] (Table 16-1) Evaluation results for Study 5 TIFF2025020890000018.tif41170

[0084] (Table 16-2) Evaluation results for Study 5 TIFF2025020890000019.tif41170

[0085] (Consideration of the evaluation results of Study 5) As seen from the above results, all of the aqueous food and beverage examples, which are retort curry prepared using the aqueous food and beverage oil and fat examples having a specific oil and fat composition, suppressed the off-flavor generated after retort sterilization. On the other hand, the aqueous food and beverage comparative example, which is a retort curry prepared using the aqueous food and beverage oil and fat comparative example not having a specific oil and fat composition, generated an off-flavor after retort sterilization.

[0086] (Study 6) PBF retort curry without oil-in-water emulsion Using the water-containing fats and oils for food and beverages Examples 1 to 6 and Comparative Example 1, a retort curry, which is a type of cooked and processed food, was produced as in Study 5. However, the raw materials for the retort curry were plant-based (PBF), which does not use any animal-derived raw materials. Retort curry (water-containing food and beverage Examples 26 to 32 and Comparative Example 6) was prepared according to the preparation procedure of the retort curry based on the formulation in Table 17. The obtained retort curry was evaluated according to the sensory evaluation method and criteria. The evaluation results are shown in Table 18.

[0087] (Table 17) PBF retort curry composition TIFF2025020890000020.tif133169

[0088] (Table 18-1) Evaluation results for Study 6 TIFF2025020890000021.tif41170

[0089] (Table 18-2) Evaluation results for Study 6 TIFF2025020890000022.tif41170

[0090] (Consideration of the evaluation results of Study 6) As in Study 5, the use of oils and fats with specific compositions in PBF retort curry roux also enabled the suppression of off-flavors after retort sterilization. [Industrial Applicability]

[0091] According to the present invention, by adding oils and fats having a specific composition to a water-containing food or beverage, it is possible to suppress the generation of off-flavors in the water-containing food or beverage after a heating process. Preferably, in the case of a water-containing food or beverage, an oil or fat having a specific composition is contained in the oil-in-water emulsion, thereby making it possible to suppress the generation of an unpleasant flavor in the water-containing food or beverage after a heating step.

Claims

1. A water-containing fat or oil for food or beverage use that satisfies all of the following (1) to (4). (1) The medium-chain fatty acid content in the constituent fatty acid composition is 1% by weight or more. (2) The content of lauric acid in the fatty acid composition is 1% by weight or less. (3) The content of unsaturated fatty acids having 18 carbon atoms in the fatty acid composition is 30% by weight or more. (4) The content of CN34 to CN44 triglycerides in the total triglycerides is 7% by weight or more. Here, "triglyceride of CN34 to CN44" refers to a triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil or fat is 34 to 44.

2. The oil and fat for water-containing foods and beverages according to claim 1, further satisfying the following (5). (5) The ratio of SSO triglyceride content to S2O triglyceride content is 25% or more. Here, S2O triglyceride refers to a triglyceride in which two molecules of saturated fatty acid (S) having 16 to 18 carbon atoms and one molecule of oleic acid (O) are bonded, and SSO triglyceride refers to a triglyceride in which the fatty acids bonded at the 1st and 2nd positions are saturated fatty acid (S) having 16 to 18 carbon atoms and the fatty acid bonded at the 3rd position is oleic acid (O), and a triglyceride in which the fatty acids bonded at the 2nd and 3rd positions are saturated fatty acid (S) having 16 to 18 carbon atoms and the fatty acid bonded at the 1st position is oleic acid (O).

3. 3. An oil-in-water emulsion comprising the oil or fat for water-containing food or beverage according to claim 1 or 2.

4. A water-containing food or drink comprising the oil or fat for water-containing food or drink according to claim 1 or 2.

5. A water-containing food or drink comprising the oil-in-water emulsion according to claim 3.

6. A method for producing a water-containing food or beverage, comprising the oil or fat for water-containing food or beverage according to claim 1 or 2.

7. A method for producing a water-containing food or beverage, comprising blending the oil or fat for water-containing food or beverage according to claim 1 or 2 and heating the mixture.

8. A method for producing a water-containing food or beverage, comprising preparing an oil-in-water emulsion containing the oil or fat for a water-containing food or beverage according to claim 1 or 2, and blending the oil-in-water emulsion.

9. A method for producing a water-containing food or beverage, comprising the steps of preparing an oil-in-water emulsion containing the oil for a water-containing food or beverage according to claim 1 or 2, blending the oil-in-water emulsion, and heating the mixture.

10. A method for suppressing the generation of off-flavors resulting from the heating process of a water-containing food or beverage by using the oil or fat for water-containing food or beverage according to claim 1 or 2. (1) The medium-chain fatty acid content in the constituent fatty acid composition is 1% by weight or more. (2) The content of lauric acid in the fatty acid composition is 1% by weight or less. (3) The content of unsaturated fatty acids having 18 carbon atoms in the fatty acid composition is 30% by weight or more. (4) The content of CN34 to CN44 triglycerides in the total triglycerides is 7% by weight or more. Here, "triglyceride of CN34 to CN44" refers to a triglyceride in which the total number of carbon atoms of the constituent fatty acids of the triglyceride in the oil or fat is 34 to 44.

11. A method for suppressing the generation of off-flavors resulting from the heating process of a water-containing food or beverage by using the oil-in-water emulsion according to claim 3.

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