drinks

Abstract

The present invention aims to provide a beverage that has a sufficiently reduced trans fatty acid content, yet still has a strong flavor, such as a thick top layer of fat and / or a rich taste. [Solution] A beverage containing vegetable oil and water, characterized by satisfying all of the following (A) to (D): (A) The SO2 triglyceride content in vegetable oil is 10% by weight or more (B) The trans fatty acid content per lipid in the beverage is 2% by weight or less. (C) The linoleic acid content of the beverage is 6% by weight or less. (D) The SO2 triglyceride content in the beverage is 0.1% by weight or more. Here, S stands for stearic acid, O stands for oleic acid, and SO2 triglyceride is a triglyceride with one S and two O bonded together.

Description

[Technical Field]

[0001] The present invention relates to beverages. [Background technology]

[0002] There are several known techniques for adding body to beverages using vegetable oils. Beverages often contain 2 to 15% vegetable oil by weight, and vegetable oils are known to have a significant impact on the physical properties and flavor of beverages.

[0003] In recent years, the health risks of trans fatty acids in vegetable oils have become clear, and there is a demand for oil-based foods with reduced trans fatty acids. Specific methods for reducing trans fatty acids include reducing the amount of partially hydrogenated oils, which generate trans fatty acids during the process, and replacing them with interesterified oils, extremely hydrogenated oils, or fractionated oils. However, while these substitutions may be usable in terms of physical properties, they are known to impair the flavor of the food, specifically the thickness and / or richness of the top flavor, which is what is known as palatability. Therefore, there is a need for technology that can impart palatability while reducing the trans fatty acid content.

[0004] For example, a technology for reducing trans fatty acids in beverages has been proposed, as disclosed in Patent Document 1. Patent Document 1 describes a "method for producing a beverage, which comprises subjecting edible oils and fats containing highly saturated fatty acids, in which the proportion of unsaturated fatty acids in all fatty acids bonded to triglyceride molecules is 20% by mass or less, to high-pressure emulsification treatment multiple times, adjusting the total treatment pressure on the edible oil and fat in the multiple high-pressure emulsification treatments to 60 MPa or more, and mixing the obtained oil and fat emulsion with beverage ingredients, and then subjecting the resulting mixture to further high-pressure emulsification treatment."

[0005] Furthermore, as a method for imparting deliciousness while reducing trans fatty acids, for example, the technology of Patent Document 2 has been proposed. Patent Document 2 describes "a foamable oil-in-water emulsified oil-and-fat composition containing 25 to 50% by weight of an oil-and-fat composition (X) consisting of an oil-and-fat (A) containing 50% by weight or more of SUS triglycerides and an oil-and-fat (B) containing 6% by weight or more of triglycerides having a total carbon number of 36, 38, 40, 48, 50, and 52, respectively, and having a total amount of butyric acid and caproic acid of 2% by weight or more." [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2018-166527 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-207190 Summary of the Invention [Problem to be solved by the invention]

[0007] However, the technology of Patent Document 1 requires multiple high-pressure emulsification steps, which increases production costs, leaving room for improvement. Therefore, there is a need for proposals for beverages that have a good flavor (thick top and / or rich taste) even when the trans fatty acid content of vegetable oils and fats is reduced using a simpler production method. Furthermore, Patent Document 2 is a technology for reducing trans fatty acids in a foamable oil-in-water emulsion containing 25 to 50 wt % of an oil and fat composition, and is not useful as a reference for completing the present invention related to beverages. [Means for solving the problem]

[0008] An object of the present invention is to provide a beverage that has a good flavor (thick top and / or rich taste) even when the trans fatty acid content of vegetable oil is reduced. As a result of extensive research to solve the above problems, the inventors unexpectedly discovered that, in a beverage containing vegetable oil and water, even if the trans fatty acid content per lipid in the beverage is 2% by weight or less, the above problems can be solved by providing that the vegetable oil contained in the beverage has an SO2 triglyceride content of 10% by weight or more, that the linoleic acid content in the beverage is 6% by weight or less, and that the SO2 triglyceride content in the beverage is 0.1% by weight or more, and thus completed the present invention.

[0009] That is, the present invention includes the following inventions. (1) A beverage containing vegetable oil and water, characterized by satisfying all of the following (A) to (D): (A) The SO2 triglyceride content in vegetable oil is 10% by weight or more (B) The trans fatty acid content per lipid in the beverage is 2% by weight or less. (C) The linoleic acid content of the beverage is 6% by weight or less. (D) The SO2 triglyceride content in the beverage is 0.1% by weight or more. Here, S stands for stearic acid, O stands for oleic acid, and SO2 triglyceride is a triglyceride with one S and two O bonded together. (2) A beverage as defined in (1) containing at least 0.1% by weight of vegetable oils and fats, and the vegetable oils and fats have an unsaponifiable matter index of 0.9 or more as calculated by the following formula: "Unsaponifiable matter index": Measured iodine value - (C16: 1% x 0.950 + C18: 1% x 0.860 + C18: 2% x 1.732 + C18: 3% x 2.616 + C20: 1% x 0.785 + C22: 1% x 0.723) (3) A beverage according to (1) or (2), in which the vegetable oil contains 6.5% by weight or more of diglycerides. (4) A beverage according to (1), in which the vegetable oil does not contain partially hydrogenated oil. (5) A beverage according to (2), in which the vegetable oil does not contain partially hydrogenated oil. (6) A beverage according to (3), in which the vegetable oil does not contain partially hydrogenated oil. (7) The beverage according to (4) to (6), wherein the vegetable oil includes a low-melting point fraction obtained by fractionating shea butter. (8) A method for enhancing the flavor (thickness and / or richness of the top layer) of a beverage containing vegetable oil and water by satisfying all of the following (A) to (D): (A) The SO2 triglyceride content in vegetable oil is 10% by weight or more (B) The trans fatty acid content per lipid in the beverage is 2% by weight or less. (C) The linoleic acid content of the beverage is 6% by weight or less. (D) The SO2 triglyceride content in the beverage is 0.1% by weight or more. Here, S stands for stearic acid, O stands for oleic acid, and SO2 triglyceride is a triglyceride with one S and two O bonded together. (9) The method of (8), which contains at least 0.1% by weight of vegetable oil and fat, and the vegetable oil and fat has an "unsaponifiable matter index" of 0.9 or more according to the following calculation formula. "Unsaponifiable matter index": Measured iodine value - (C16: 1% x 0.950 + C18: 1% x 0.860 + C18: 2% x 1.732 + C18: 3% x 2.616 + C20: 1% x 0.785 + C22: 1% x 0.723) (10) The method according to (8) or (9), wherein the diglyceride content of the vegetable oil is 6.5% by weight or more. (11) The method according to (8), wherein the vegetable oil does not contain partially hydrogenated oil. (12) The method according to (9), wherein the vegetable oil does not contain partially hydrogenated oil. (13) The method according to (10), wherein the vegetable oil does not contain partially hydrogenated oil. (14) The method according to (11) to (13), wherein the vegetable oil contains a low melting point fraction obtained by fractionating shea butter. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a beverage that has a sufficiently reduced trans fatty acid content, yet still has a strong perceived flavor (thick top and / or rich taste). DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in detail below.

[0012] In this specification, the term "thick top," which is an expression relating to the flavor of a beverage, refers to the sensation of a strong flavor (taste) derived from the beverage soon after tasting the beverage. In this specification, the term "richness" used to describe the flavor of a beverage refers to the overall impression that the flavor (taste) derived from the beverage is rich after tasting the beverage. The beverage of the present invention can have a thick and / or rich taste at the top. The "thick and / or rich taste at the top" is also sometimes commonly referred to as "richness."

[0013] (vegetable oil) In the present invention, specific examples of vegetable oils and fats contained in beverages include palm oil, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea butter, monkey fat, algae oil, etc., as well as their highly hydrogenated oils, fractionated oils, processed oils and fats subjected to interesterification, etc., and further mixtures of these oils and fats. The nature of the oils and fats is not particularly limited, and both solid and liquid oils and fats can be used. In this specification, fats and oils that have been hydrogenated to an iodine value (IV), an index of the degree of unsaturation, of 4 or less are defined as extremely hydrogenated oils, and fats and oils whose iodine value (IV) after hydrogenation exceeds 4 are defined as partially hydrogenated oils. In the present invention, the vegetable oil is preferably used in an amount of at least 0.1% by weight in the beverage, with the lower limit being more preferably 0.2% by weight, even more preferably 1% by weight, and most preferably 3% by weight, and the upper limit being more preferably 25% by weight, even more preferably 20% by weight, and most preferably 15% by weight. The vegetable oil preferably does not contain partially hydrogenated oil, which means that the proportion of partially hydrogenated oil in the vegetable oil is preferably 5% by weight or less, more preferably 4% by weight or less, even more preferably 3% by weight or less, 2% by weight or less, 1% by weight or less, and most preferably 0% by weight.

[0014] The present invention is characterized in that the trans fatty acid content per lipid in the beverage is 2% by weight or less, preferably 1.8% by weight or less, and more preferably 1.5% by weight or less. Here, the trans fatty acid content per lipid in the beverage includes trans fatty acids derived from oil-soluble components other than vegetable oils and fats. Therefore, the trans fatty acid content of vegetable oils contained in beverages is preferably 2% by weight or less, more preferably 1.5% by weight or less, even more preferably 1% by weight or less, and most preferably 0.8% by weight or less.

[0015] (Linoleic acid content) In the present invention, the beverage is characterized in that the linoleic acid content is 6% by weight or less. The lower limit is preferably 0.05% by weight, more preferably 0.1% by weight, and even more preferably 0.2% by weight. The upper limit is preferably 5.5% by weight, and more preferably 5.0% by weight.

[0016] (SO2 triglyceride content) The vegetable oil contained in the beverage is characterized in that the SO2 triglyceride content is 10% by weight or more, with the lower limit being preferably 15% by weight or more, and more preferably 20% by weight or more. The beverage is characterized in that the SO2 triglyceride content is 0.1 wt% or more. The lower limit is preferably 0.2 wt%, more preferably 0.5 wt%, and even more preferably 1 wt%. The upper limit is preferably 15 wt%, more preferably 12 wt%, and even more preferably 8 wt%. When the SO2 triglyceride content of the vegetable oil contained in the beverage is 10 wt% or more and the SO2 triglyceride content in the beverage is 0.1 wt% or more, the beverage preferably has a strong flavor, as indicated by the thickness and / or richness of the topping. When the SO2 triglyceride content of the vegetable oil in the beverage is less than 10 wt% or when the SO2 triglyceride content in the beverage is less than 0.1 wt%, the flavor intensity, as indicated by the thickness and / or richness of the topping, may not be sufficiently achieved.

[0017] (Unsaponifiable Matter Index) In this specification, the "unsaponifiable matter index" is defined by the following formula. "Unsaponifiable matter index": Measured iodine value - (C16: 1% x 0.950 + C18: 1% x 0.860 + C18: 2% x 1.732 + C18: 3% x 2.616 + C20: 1% x 0.785 + C22: 1% x 0.723) The "unsaponifiable matter index" is an index obtained by subtracting the total double bonds in fats and oils from the amount of double bonds derived from fatty acids, and is thought to reflect the content of components that cannot be saponified in fats and oils (unsaponifiable matter). The amount of double bonds derived from fatty acids is defined according to AOCS Recommended Practice Cd 1c-85. The amount of all double bonds in fats and oils is defined by the measured iodine value. The unsaponifiable matter index of the vegetable oil or fat contained in a beverage is preferably 0.9 or more, more preferably 0.95 or more, even more preferably 1 or more, even more preferably 1.1 or more, and most preferably 1.2 or more. When the vegetable oil or fat contained in a beverage has an unsaponifiable matter index of 0.9 or more, when used in a beverage, the flavor, as indicated by the thickness and / or richness of the top, is strongly felt, which is preferable. When the unsaponifiable matter index is less than 0.9, there is a risk that the flavor intensity, as indicated by the thickness and / or richness of the top, will not be sufficiently obtained.

[0018] (diglyceride) The diglyceride content of the vegetable oil contained in the beverage is preferably 6.5% by weight or more, more preferably 6.5 to 30% by weight, and even more preferably 10 to 30% by weight, 15 to 30% by weight, or 15 to 25% by weight. When the vegetable oil contained in the beverage has a diglyceride content of 6.5% by weight or more, the flavor, as indicated by the thickness of the top and / or the richness, is strongly felt when used in the beverage, which is preferred.

[0019] (beverage) The method for producing the beverage of the present invention is not particularly limited, and for example, similar to conventionally known dairy beverages, plant-based milks, soups, etc., the beverage of the present invention can be obtained by stirring and mixing an oil phase containing fats and oil-soluble components with an aqueous phase containing water, proteins, and other water-soluble components to form a pre-emulsified beverage, followed by steps such as homogenization, sterilization, and cooling. Specific examples of beverages of the present invention include, but are not limited to, beverages containing milk, soybeans, oats, peas, almonds, hemp, lupine beans, fava beans, chickpeas, barley, wheat, rice, barnyard millet, foxtail millet, canary seeds, teff, kianagu, flaxseed, coconut, macadamia nuts, cashew nuts, pecan nuts, pistachios, walnuts, Brazil nuts, chestnuts, sesame seeds, or pine nuts as ingredients. These ingredients can also be mixed in appropriate proportions for use. The pretreatment method for the ingredients is not particularly limited, and examples include those obtained by processes such as grinding, soaking / dissolving, mixing / stirring, filtration, homogenization, and sterilization. Pastes of ground ingredients, liquids obtained by dissolving powdered ingredients in water, and those containing insoluble fractions derived from ingredients can also be used. Plant-based milks provided by ingredient manufacturers or purchased commercially can also be used in the present invention. Other examples include soy milk obtained by dissolving soy flour in water and vegetable protein beverages obtained by dissolving vegetable protein ingredients in water. In the present invention, particularly preferred are beverages made from milk, soybeans, oats, peas, almonds, or fava beans. Most preferred are beverages made from milk, soybeans, oats, or almonds. In the present invention, a dairy beverage refers to a beverage containing non-fat milk solids. Non-fat milk solids refer to components derived from milk other than milk fat and water. Specific examples of ingredients containing non-fat milk solids include, but are not limited to, milk, skim milk, concentrated milk, skim milk powder, whole milk powder, whey powder, and buttermilk powder. The beverage of the present invention is not limited to certain flavors such as chocolate, coffee, and black tea.

[0020] One embodiment of the production of the oil-in-water emulsion used in the beverage of the present invention will be shown below, but it is merely an example and is not limited to this embodiment.

[0021] 〇Mixing / homogenization The aqueous phase can be prepared at any temperature range. In a more specific embodiment, when a hydrophilic emulsifier or carbohydrate whose solubility improves upon heating is contained, the aqueous phase can be prepared by dissolving or dispersing it at a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C. The ingredients to be added to the aqueous phase can be appropriately determined by those skilled in the art. For example, when salts or water-soluble flavorings are added, they are added to the aqueous phase. The oil phase can be prepared by mixing oil-soluble materials containing fats and oils and dissolving or dispersing them at a temperature of, for example, 50 to 80°C, preferably 55 to 70°C. The raw materials to be added to the oil phase can be appropriately determined by those skilled in the art. For example, when a lipophilic emulsifier is used, it is added to a part of the raw fats and oils or to the oil phase. The obtained oil phase and aqueous phase are heated, for example, to 40 to 80°C, preferably 55 to 70°C, and mixed to perform pre-emulsification. Pre-emulsification can be performed using a rotary mixer such as a homomixer. After pre-emulsification, the mixture is homogenized using a homogenizer or other homogenizing device. The pressure during homogenization using a homogenizer can be 2 to 20 MPa, preferably 3 to 10 MPa. The oil-in-water emulsion used in the beverage of the present invention may contain an emulsifier. The emulsifier to be added is not particularly limited as long as it can emulsify sufficiently and is an emulsifier that can be commonly used.

[0022] ○Heating sterilization The obtained oil-in-water emulsion may or may not be subjected to heat sterilization as necessary. When heat sterilization is performed, it is treated by, for example, UHT sterilization using an indirect heating method or a direct heating method, and if necessary, homogenized again using a homogenizer and cooled to, for example, 2 to 15°C. The heat sterilization temperature is, for example, 110 to 150°C, preferably 120 to 148°C, and the heat sterilization time is, for example, 1 to 10 seconds, preferably 3 to 7 seconds.

[0023] The beverage of the present invention may contain auxiliary ingredients in addition to fats and oils. Examples of auxiliary ingredients include dairy ingredients (raw milk, raw milk, skim concentrated milk, skim milk powder, fresh cream, butter, etc.), plant milk (soybean, oats, peas, almonds, hemp, lupin, fava beans, chickpeas, barley, wheat, rice, barnyard millet, millet, canary seed, teff, kianagu, flaxseed, coconut, macadamia nuts, cashew nuts, pecan nuts, pistachios, walnuts, Brazil nuts, chestnuts, sesame, pine nuts, 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.), and starch (rice, wheat, etc.). These include starches derived from grains such as rice, corn, potatoes such as tapioca, or modified starches derived from these grains, emulsifiers (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 (protein, amino acids, dietary fiber such as polydextrose, inulin, and indigestible dextrin, vitamins, minerals, etc.). [Example]

[0024] The present invention will be described in more detail below with reference to examples. Unless otherwise specified, all values ​​are by weight.

[0025] (Method for measuring fatty acid composition) The fatty acid composition of fats and oils was measured according to the Standard Method for the Analysis of Fats and Oils 2.4.2.1-2013. (Method for measuring diglyceride and triglyceride (TG) composition) The diglyceride and triglyceride (TG) compositions of the oils and fats were measured by high-performance liquid chromatography in accordance with the Standard Method for Analysis of Fats and Oils 2.4.6.2-2013. The measurement conditions were (column: ODS, eluent: acetone / acetonitrile = 80 / 20, liquid volume: 0.9 ml / min, column temperature: 25°C, detector: differential refractometer). The diglyceride and triglyceride molecular species were identified and quantified using the measurement results of known refined palm oil and palm superolein as standards. (Method for measuring iodine value) The iodine value of fats and oils was measured according to the Standard Method for Analysis of Fats and Oils 2.3.4.1-2013. (Method for calculating the unsaponifiable matter index) The unsaponifiable matter index of fats and oils was calculated using the measured values ​​of the constituent fatty acid composition and iodine value according to the following formula. "Unsaponifiable matter index": Iodine value - (C16: 1% x 0.950 + C18: 1% x 0.860 + C18: 2% x 1.732 + C18: 3% x 2.616 + C20: 1% x 0.785 + C22: 1% x 0.723)

[0026] (Shea fractionated fat) 20 parts of shea butter and 80 parts of acetone were mixed and stirred at 27.5 ° C for 30 minutes to precipitate the gum, then left to stand, and the settled gum was filtered to obtain degummed shea butter. Next, the degummed shea butter and acetone were mixed so that the amounts were 18.5 parts and 81.5 parts, respectively, and the temperature was gradually lowered with weak stirring. After reaching 2.5 ° C, the temperature was maintained at a constant level for about 30 minutes, and the resulting mixture was filtered to obtain the liquid portion (shea olein) and the solid portion (shea stearin). The liquid shea olein was decolorized and deodorized by a conventional method to obtain purified shea olein, which was designated vegetable oil A.

[0027] (SO2 type triglyceride-containing fats and oils) Thirty parts of high oleic sunflower oil and 70 parts of stearic acid were interesterified using a lipase with 1,3-specificity, and components other than triglycerides were removed by steam distillation. The low-melting point fraction obtained by fractionation with hexane was bleached and deodorized by a conventional method to obtain an oil containing SO2-type triglycerides. This was designated vegetable oil B.

[0028] Other oils used were rice bran oil (vegetable oil C), refined palm oil (vegetable oil D), Numeralin 34 (vegetable oil E), and palm superolein (vegetable oil F), all manufactured by Fuji Oil Co., Ltd.

[0029] Vegetable oils A to F were prepared according to Table 1 below. The diglyceride %, triglyceride composition % (representative components only), fatty acid composition %, trans fatty acid %, iodine value, and unsaponifiable matter index for these oils are shown below. Vegetable oil D is an oil whose constituent fatty acid composition contains lauric acid as the main component, and vegetable oil E is a partially hydrogenated oil whose constituent fatty acid composition contains lauric acid as the main component. Since it is not appropriate to obtain the diglyceride content and triglyceride composition of these oils by high-performance liquid chromatography, the numerical values ​​are not shown.

[0030] (Table 1) TIFF2026043013000001.tif139169·OOO: Triglyceride with three oleic acid units SOL: A triglyceride consisting of one stearic acid, one oleic acid, and one linoleic acid. SO2: A triglyceride consisting of one stearic acid and two oleic acids S2L: A triglyceride consisting of two stearic acids and one linoleic acid. S2O: A triglyceride consisting of two stearic acids and one oleic acid. SSS: Triglyceride with three stearic acid units

[0031] (Beverage production) Using vegetable oils A to F, soy milk beverages (Examples 1 to 8, Comparative Examples 1 to 6, Reference Example 1), almond milk beverages (Example 9, Comparative Examples 7 to 9), oat milk beverages (Example 10, Comparative Examples 10 to 12), and dairy beverages (Example 11, Comparative Example 13) were prepared according to the formulations in Tables 2 to 6. The beverages were prepared according to the beverage preparation procedure.

[0032] (Table 2) TIFF2026043013000002.tif43170·Soy milk used was manufactured by Fuji Oil Co., Ltd. Emulsifier 1 used was "Glister MO-3S" (HLB 13.4) manufactured by Sakamoto Pharmaceutical Co., Ltd. Emulsifier 2 used was "Ryoto Sugar Ester S-570" (HLB5) manufactured by Mitsubishi Chemical Foods Corporation.

[0033] (Table 3) TIFF2026043013000003.tif47169·Soy milk used was from Fuji Oil Co., Ltd. The emulsifier used was "Glister MO-3S" (HLB 13.4) manufactured by Sakamoto Pharmaceutical Co., Ltd.

[0034] (Table 4) TIFF2026043013000004.tif77170·Trisodium citrate was manufactured by Iwata Chemical Industry Co., Ltd. The emulsifier used was "Ryoto Sugar Ester S-570" (HLB5) manufactured by Mitsubishi Chemical Foods Corporation.

[0035] (Table 5) TIFF2026043013000005.tif70170·The emulsifier used was "Ryoto Sugar Ester S-570" (HLB5) manufactured by Mitsubishi Chemical Foods Corporation.

[0036] (Table 6) TIFF2026043013000006.tif94170. The fresh cream used was from Yotsuba Dairy Co., Ltd. (47% milk fat). The skim milk powder used was manufactured by Yotsuba Dairy Co., Ltd. Trisodium citrate was manufactured by Iwata Chemical Industry Co., Ltd. The emulsifier used was "Ryoto Sugar Ester S-570" (HLB5) manufactured by Mitsubishi Chemical Foods Corporation.

[0037] (Prototype drink production procedure) 1. According to the formulations in Tables 2 to 6, the raw materials classified as aqueous phase and oil phase were mixed to prepare aqueous phase and oil phase, respectively. 2. The oil phase was poured into the stirred water phase and mixed. The mixture of 3.2 was homogenized in a high-pressure homogenizer (150 kg / cm 2 ) and homogenized. Cool to 4.5°C.

[0038] The prototype beverages were evaluated for the following (1) to (7). (1) SO2 triglyceride content of vegetable oils contained in beverages (2) Unsaponifiable matter index of vegetable oils contained in beverages (3) Diglyceride content of vegetable oils contained in beverages (4) Trans fatty acid content per unit of fat in the beverage (5) Linoleic acid content in beverages (6) SO2 triglyceride content in beverages (7) Flavor of the beverage. Specifically, five experienced panelists evaluated the flavor of the beverage on a scale of 1 to 5 according to the following evaluation criteria, and calculated the average score. A score of 3.1 or higher was considered acceptable. 5 points: The flavor of the beverage (thickness and / or richness of the top) is extremely strong. 4 points: The beverage has a strong flavor (thick top and / or rich taste). 3 points: The flavor of the beverage (thickness and / or richness of the top) is somewhat strong. 2 points: The beverage has a slight flavor (thickness and / or richness on top). 1 point: The flavor of the beverage (thickness and / or richness of the top) is barely detectable.

[0039] (Table 7) TIFF2026043013000007.tif69170

[0040] (Table 8) TIFF2026043013000008.tif76169

[0041] (Table 9) TIFF2026043013000009.tif99169

[0042] (Table 10) TIFF2026043013000010.tif100170

[0043] (Table 11) TIFF2026043013000011.tif133170

[0044] (Discussion of Tables 7 and 8) The flavor evaluation of Examples 1 to 8 was 3.1 points or more, which was acceptable. In particular, the fat and oil amounts of Examples 2 to 4 and Examples 6 to 8 were more preferable than those of Examples 1 and 5, and therefore the flavor evaluation of the beverages of Examples 2 to 4 and Examples 6 to 8 was 4.0 points or more, which was even better. Although Comparative Examples 1 to 6 met the criteria for (4), at least one of (1), (5), and (6) did not show a desirable value, and therefore the flavor evaluation of these beverages was less than 3.1 points, which did not meet the pass criteria. Although the flavor evaluation of Reference Example 1 was 3.1 points or more, which was within the acceptable standard, the value of (4) was not favorable. Since the solution to the problem of the present invention requires the use of vegetable oils with a low trans fatty acid content, Reference Example 1 was not suitable for solving the problem. (Discussion of Tables 9-11) The flavor evaluation of Examples 9 to 11 was 3.1 points or higher, which was acceptable. Although Comparative Examples 7 to 13 met the criteria for (4), at least one of (1), (5), and (6) did not show a desirable value, and therefore the flavor evaluation of these beverages was less than 3.1 points, which did not meet the pass criteria. [Industrial Applicability]

[0045] According to the present invention, even when the trans fatty acid content of vegetable oil is reduced, a beverage having excellent thickness on top and / or richness can be suitably used.

Claims

1. A beverage containing vegetable oil and water, characterized in that it satisfies all of the following (A) to (D): (A) The SO2 triglyceride content in vegetable oils and fats is 10% by weight or more (B) The trans fatty acid content per lipid in the beverage is 2% by weight or less. (C) The linoleic acid content of the beverage is 6% by weight or less. (D) The SO2 triglyceride content in the beverage is 0.1% by weight or more. Here, S stands for stearic acid, O stands for oleic acid, and SO2 triglyceride is a triglyceride with one S and two O bonded together.

2. 2. The beverage according to claim 1, which contains at least 0.1% by weight of vegetable oil and fat, and which has an "unsaponifiable matter index" of 0.9 or more according to the following calculation formula: "Unsaponifiable matter index": Measured iodine value - (C16: 1% x 0.950 + C18: 1% x 0.860 + C18: 2% x 1.732 + C18: 3% x 2.616 + C20: 1% x 0.785 + C22: 1% x 0.723)

3. 3. The beverage according to claim 1, wherein the vegetable oil contains 6.5% by weight or more of diglycerides.

4. 2. The beverage according to claim 1, wherein the vegetable oil does not include partially hydrogenated oil.

5. 3. The beverage according to claim 2, wherein the vegetable oil does not include partially hydrogenated oil.

6. 4. The beverage according to claim 3, wherein the vegetable oil does not include partially hydrogenated oil.

7. The beverage according to any one of claims 4 to 6, wherein the vegetable oil or fat comprises a low-melting point fraction obtained by fractionating shea fat.

8. A method for enhancing the flavor (thickness and / or richness of the top layer) of a beverage containing vegetable oil and water by satisfying all of the following (A) to (D): (A) The SO2 triglyceride content in vegetable oils and fats is 10% by weight or more (B) The trans fatty acid content per lipid in the beverage is 2% by weight or less. (C) The linoleic acid content of the beverage is 6% by weight or less. (D) The SO2 triglyceride content in the beverage is 0.1% by weight or more. Here, S stands for stearic acid, O stands for oleic acid, and SO2 triglyceride is a triglyceride with one S and two O bonded together.

9. The method according to claim 8, wherein the vegetable oil contains at least 0.1% by weight or more of vegetable oil and the vegetable oil has an "unsaponifiable matter index" of 0.9 or more according to the following calculation formula. "Unsaponifiable matter index": Measured iodine value - (C16: 1% x 0.950 + C18: 1% x 0.860 + C18: 2% x 1.732 + C18: 3% x 2.616 + C20: 1% x 0.785 + C22: 1% x 0.723)

10. 10. The method according to claim 8, wherein the vegetable oil or fat has a diglyceride content of 6.5% by weight or more.

11. The method according to claim 8, wherein the vegetable oil does not contain partially hydrogenated oil.

12. The method according to claim 9, wherein the vegetable oil does not include partially hydrogenated oil.

13. The method according to claim 10, wherein the vegetable oil does not include partially hydrogenated oil.

14. The method according to any one of claims 11 to 13, wherein the vegetable oil or fat contains a low melting point fraction obtained by fractionating shea fat.

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