Off-flavor suppressing oils and foods and beverages containing them

Abstract

The object of the present invention is to provide a material that can suppress off-flavors derived from raw materials used in food and beverages without impairing the overall flavor of the food and beverages. [Solution] We have found that randomly transesterified oils having a specific fatty acid composition suppress off-flavors derived from raw materials used in food and beverages.

Description

Technical Field

[0001] The present invention relates to an off-flavor suppressing oil or fat and a food or drink containing the same.

Background Art

[0002] In the development of foods and drinks, foods and drinks having an off-flavor derived from the foods and drinks are naturally not preferred by consumers. Various means for suppressing off-flavors derived from raw materials used in such foods and drinks have been disclosed.

[0003] For example, Patent Document 1 discloses an oil-in-water emulsion containing a random transesterified oil or fat and plant-based milk, wherein the random transesterified oil or fat satisfies the requirements: (A) in the constituent fatty acid composition, the content of saturated fatty acids having 6 to 10 carbon atoms is 0.3 to 40% by weight; and (B) in the constituent fatty acid composition, the content of saturated fatty acids having 12 to 14 carbon atoms is 40 to 80% by weight. Further, Patent Document 2 discloses a random transesterified oil or fat for water-containing foods and drinks, wherein (1) the random transesterified oil or fat contains a lauric oil or fat as an oil or fat raw material therefor, and (2) lauric acid accounts for 35 to 80% by mass in the constituent fatty acid composition.

Prior Art Literature

Patent Literature

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problem to be Solved by the Invention

[0005] The techniques of Patent Documents 1 and 2 are useful in that they can suppress off-flavors derived from foods and drinks. The present inventors have searched for a solution that can be achieved by a technique different from those of Patent Documents 1 and 2.

[0006] The object of the present invention is to provide a material that can suppress off-flavors derived from raw materials used in food and beverages without impairing the overall flavor of the food and beverages. [Means for solving the problem]

[0007] The inventors of this invention conducted intensive research to solve the above problems and discovered that randomly transesterified oils having a specific fatty acid composition suppress off-flavors derived from raw materials used in food and beverages, thus completing the present invention.

[0008] In other words, the present invention is [1] A fat for suppressing off-flavors, characterized by containing randomly transesterified fats that satisfy the following (A) and (B), (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 30 to 95% by mass. Food and beverages containing the off-flavor suppressing oils and fats described in [2][1], [3] The food or beverage described in [2], wherein the food or beverage is an oil-in-water emulsion. [4] A method for suppressing off-flavors derived from raw materials used in food and beverages, characterized by including randomly transesterified oils that satisfy the following (A) and (B) in food and beverages. (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 30 to 95% by mass. [5] A flavor suppressant characterized by containing randomly transesterified oils that satisfy the following (A) and (B), (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 30 to 95% by mass. This concerns... [Effects of the Invention]

[0009] According to the present invention, by using oils and fats for suppressing off-flavors, it is possible to suppress off-flavors originating from the raw materials used in food and beverages without impairing the overall flavor of the food and beverages. As a result, it becomes possible to provide food and beverages that suppress off-flavors originating from the raw materials used and do not impair the overall flavor of the food and beverages. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below. In this invention, "off-flavor" refers to an unpleasant taste found in food and beverages when consumed. Specific examples include grain odor and astringency in plant-based milk, animal odor and whey odor in animal protein, and oxidative deterioration odor and musty odor of oils and fats produced during fermentation of plant-based milk in plant-based fermented milk. The off-flavor suppressing oils and fats of this invention can suppress off-flavors originating from raw materials used in food and beverages.

[0011] The oil for suppressing off-flavors of the present invention is an oil for suppressing off-flavors characterized by a random transesterification oil that satisfies the following (A) and (B). (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The content of saturated fatty acids with 16 to 18 carbon atoms in the constituent fatty acid composition is 30 to 95% by mass. The method for measuring constituent fatty acids will conform to the method of AOCS Official Method Ce 1h-05. By fulfilling these conditions, it is possible to suppress off-flavors originating from the ingredients used in food and beverages without compromising the flavor of the food or beverage itself.

[0012] (A) The content of saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid composition is preferably 1 to 40% by mass, more preferably 3 to 35% by mass, and even more preferably 5 to 30% by mass.

[0013] (B) The content of saturated fatty acids having 16 to 18 carbon atoms in the constituent fatty acid composition is preferably 40 to 90% by mass, more preferably 50 to 85% by mass, and even more preferably 55 to 80% by mass.

[0014] As the raw material for the random transesterified oil and fat according to the present invention, as long as the above constitution is satisfied, it can be prepared and used with blending amounts of various oils and fats. Examples of usable oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, medium-chain fatty acid-bound oil and fat (MCT), shea butter, and sal fat; animal fats such as beef tallow, lard, and milk fat; algal oil; cultured oil and fat obtained by microbial fermentation; processed oil and fat obtained by subjecting these to fractionation, hydrogenation, transesterification and other treatments; and also mixed oil and fat of the foregoing.

[0015] As the raw material for the random transesterified oil and fat according to the present invention, it is preferable to use a high-melting-point oil and fat. More preferably, it is preferable to use a fractionated high-melting-point oil and fat and / or a fully hydrogenated oil. Specifically, a high-melting-point oil and fat refers to one having an ascending melting point of 38°C or higher, more preferably 40°C or higher. In addition, the fractionated high-melting-point oil and fat refers to the high-melting-point fraction obtained by fractionating a high-melting-point oil and fat. Furthermore, specific examples of the fully hydrogenated oil include fully hydrogenated palm oil, fully hydrogenated rapeseed oil, and fully hydrogenated high erucic acid rapeseed oil. When used as a raw material, the content of these oils and fats is preferably 30% by mass or more, more preferably 40% by mass or more and 98% by mass or less, and still more preferably 45% by mass or more and 95% by mass or less. Furthermore, as the raw material for the random transesterified oil and fat according to the present invention, it is preferable to use an oil and fat having an iodine value (IV) of 11 or less, more preferably an oil and fat having an IV of 8 or less, and still more preferably an oil and fat having an IV of 6 or less. Furthermore, when the formulation is designed using only plant-derived raw materials that do not contain animal-derived raw materials, the raw materials of the random transesterified oil and fat are preferably vegetable oils and fats.

[0016] The content of the off-flavor suppressing oil and fat contained in the food or drink of the present invention is preferably 0.1 to 20% by mass, more preferably 0.5 to 15% by mass, still more preferably 1 to 10% by mass, and even more preferably 2 to 8% by mass. Being within this range makes it possible to suppress off-flavors derived from the food or drink without impairing the original flavor of the food or drink.

[0017] If the off-flavor suppressing oil / fat is contained in the oil-in-water emulsion, additional vegetable oil / fat may be contained. The vegetable oil / fat is not particularly limited, and examples thereof include coconut oil, palm oil, palm kernel oil, rapeseed oil, sunflower oil and the like. More preferred are coconut oil, palm oil, fractionated oils and hydrogenated oils thereof. In particular, flavor release derived from plant raw materials and the expression of richness are improved, and the overall flavor of the oil-in-water emulsion is enhanced. In addition, the oil-in-water emulsion of the present invention may contain one or more raw materials selected from animal raw materials, plant raw materials, and animal raw materials or plant raw materials derived from microbial fermentation, but when the product is designed only with plant materials containing no animal raw materials, plant raw materials are preferred.

[0018] ■ Plant-based milk The plant-based milk according to the present invention refers to an emulsion-like liquid obtained using plant raw materials as basic raw materials. The type of plant used as the raw material is not limited, and examples include seeds typified by almond, hazelnut, cashew nut, walnut, peanut, pistachio and the like, beans such as soybean, pea, hemp, lupin bean, broad bean, chickpea and the like, cereals such as rice, oat and the like, quinoa, coconut, flaxseed and the like, among which almond, oat and soybean are more preferred. These may also be used as a mixture at an appropriate ratio. In addition, the method for producing plant-based milk is not particularly limited, and examples include those obtained through steps such as crushing raw materials, soaking / dissolving, mixing / stirring, filtering, homogenization, and sterilization. A paste-like product obtained by crushing raw materials, a liquid obtained by dissolving powdered raw materials in water or the like, and a product containing an insoluble fraction derived from raw materials can also be used as plant-based milk. In addition, as plant-based milk, plant-based milk provided by raw material manufacturers or commercially available plant-based milk may be purchased and used in the present invention. As another example, soy milk obtained by dissolving soybean powder in water can also be used.

[0019] The plant-based milk has a slight off-flavor, such as a beany or grainy taste. In one aspect of the present invention, the off-flavor derived from the plant-based milk can be easily suppressed by blending the randomly transesterified oil with the plant-based milk in an oil-in-water emulsion. For example, almond milk has a grainy taste accompanied by bitterness, and oat milk has a grassy grainy taste, but by simply blending a certain amount of the randomly transesterified oil, these off-flavors are significantly suppressed, and the flavor release from each plant-based milk felt immediately after consumption and the richness felt later are improved, resulting in an emulsion with a good overall flavor. Similarly, soy milk has a grassy or beany taste, but even with an oil-in-water emulsion containing soy milk, the off-flavor can be suppressed by simply blending the off-flavor suppressing oil, without compromising the richness of the soy milk, and the overall flavor of the emulsion is considerably better.

[0020] In the oil-in-water emulsion, the plant-based milk is preferably 0.1% by mass or more. More preferably 1 to 90% by mass, and even more preferably 5 to 80% by mass. When using plant-based milk as a fermentation raw material, the lipid content of the plant-based milk is not limited, but a higher lipid content makes it easier to achieve the effects of the present invention. The lipid content in the solids of the plant-based milk is preferably 3% by mass or more, more preferably 5% by mass or more, and more preferably 10% by mass or more.

[0021] In embodiments of oil-in-water emulsions containing plant-based milk, it is preferable that the off-flavor suppressing oil is present in an amount of at least 0.05% by mass of the oil content (oil) of the oil-in-water emulsion. More preferably, it is 0.05 to 60% by mass, even more preferably 0.1 to 58% by mass, even more preferably 1.0 to 55% by mass, and most preferably 2.0 to 10% by mass. As described above, in this embodiment as well, vegetable oil may or may not be included separately. Furthermore, an embodiment containing only the off-flavor suppressing oil is also acceptable. More preferably, it is 0.05 to 60% by mass, even more preferably 0.1 to 58% by mass, even more preferably 1.0 to 55% by mass, and most preferably 2.0 to 10% by mass. In this embodiment as well, the oil-in-water emulsion may contain one or more animal-derived raw materials, plant-derived raw materials, and raw materials selected from animal-derived or plant-derived raw materials derived from microbial fermentation. However, when designing with only plant-based materials that do not contain animal-derived raw materials, plant-derived raw materials are preferred.

[0022] Oil-in-water emulsions containing plant-based milk may contain adjuncts as needed. For example, milk ingredients (raw milk, raw milk, skimmed condensed milk, skimmed milk powder, fresh cream, butter, etc.), sugar sweeteners (sugar, corn syrup, fructose, glucose, sugar alcohols, trehalose, etc.), stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, soluble cellulose, gelatin, pectin, etc.), starches (starchs derived from grains such as rice, wheat, and grains, starches derived from corn, starches derived from potatoes and tapioca, etc., or modified starches and chemical starches thereof), and emulsifiers ( Ingredients 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., as well as salt, flavorings, colorings, acidulants, flavoring ingredients (coffee, cocoa, tea, chocolate ingredients, fruit juice, fruit pulp, nuts and seeds, honey, maple syrup, alcohol, etc.), and various nutrients (proteins, amino acids, dietary fiber such as polydextrose, inulin, and indigestible dextrin, vitamins, minerals, etc.).

[0023] ■ Method for producing oil-in-water emulsions containing plant-based milk The present invention provides a method for producing an oil-in-water emulsion containing plant-based milk, comprising the step of mixing the plant-based milk with the off-flavor suppressing oil and emulsifying them. Furthermore, other vegetable oils may be mixed with the plant-based milk and the off-flavor suppressing oil. The plant-based milk is mixed into the aqueous phase, and the off-flavor suppressing oil is mixed into the oil phase, along with other raw materials. The mixing method in the emulsification step is not particularly limited, and conventional stirring means, such as manual stirring using a stirring rod, mechanical stirring equipped with stirring bars or blades, or ultrasonic dispersers can be used. Of these, mechanical stirring is commonly used. Examples of mechanical stirring include homomixers, homogenizers, homodispersers, Henschel mixers, Banbury mixers, Bonn mixers, V-type mixers, and inline mixers. When using mechanical stirring, the stirring speed can be appropriately selected according to the processing volume. The heating temperature in the emulsification step is, for example, about 50°C to 90°C. The resulting oil-in-water emulsion may be subjected to an aging process to stabilize the crystalline state of the oils and fats and adjust to an appropriate viscosity. The resulting oil-in-water emulsion may or may not be sterilized as needed. Sterilization can suppress quality deterioration, and sterilization methods include heat treatment.

[0024] The oil-in-water emulsion obtained through the emulsification process can be further subjected to a whipping process to produce whipped cream (whipped cream after whipping). In the whipping process, the emulsion obtained in the emulsification process is partially demulsified, and the composition is aerated, resulting in whipped cream. Furthermore, the oil-in-water emulsion obtained through the emulsification process can be subjected to a freezing process and a curing process to produce frozen desserts. In the freezing process, the mixture is rapidly cooled in a freezer to freeze the water while incorporating an appropriate amount of air, dispersing fine air bubbles, ice crystals, and fat particles in the mixture to create a semi-liquid soft-serve ice cream-like consistency. In the curing process, after filling, molding, and packaging, it is rapidly cooled to -20°C to -40°C to freeze while maintaining a certain shape.

[0025] For example, the following preparation method can be used to produce whipped cream using almond milk: The off-flavor suppressing oil and other oils are heated and melted, and an oil-soluble emulsifier is added and mixed to form the oil phase. Separately, water-soluble components are mixed and dissolved in warm water to form the aqueous phase. The oil phase and aqueous phase are combined in an emulsification tank and pre-emulsified and homogenized in a homomixer at 65°C for 30 minutes (pressure 4 MPa). After that, it is sterilized in an ultra-high temperature sterilization facility (144°C for 4 seconds) and immediately cooled to obtain whipped cream using almond milk in which off-flavors are suppressed and flavor release with a rich feel is obtained. The above-mentioned auxiliary ingredients can be used as appropriate.

[0026] ■Fermented milk containing plant ingredients In this invention, plant-based fermented milk refers to a product obtained by fermenting a milky liquid, which is made from plant-based raw materials, using microorganisms such as lactic acid fermentation. The product can be in solid, paste, or liquid form, resembling yogurt or cheese. Here, "fermented milk containing plant-based raw materials" in the present invention does not mean that it contains no animal-derived raw materials at all, but rather specifically means that animal-derived raw materials account for less than 50% by mass of the total raw materials. In a more preferred embodiment, animal-derived raw materials account for 40% by mass or less, 30% by mass or less, 20% by mass or less, 10% by mass or less, or 0% by mass of the total raw materials.

[0027] In embodiments of the present invention concerning an oil-in-water emulsion containing fermented milk with plant-based raw materials, the off-flavor suppressing oil only needs to be included in the oil-in-water emulsion. Specifically, the effects of the present invention can be obtained when the off-flavor suppressing oil is added to fermented milk containing plant-based raw materials before microbial fermentation and microbial fermentation is carried out, when the off-flavor suppressing oil is added to fermented milk containing plant-based raw materials after microbial fermentation, or when a portion of the off-flavor suppressing oil is added to fermented milk containing plant-based raw materials before microbial fermentation and microbial fermentation is carried out, and the remaining off-flavor suppressing oil is added after microbial fermentation. Furthermore, the present invention also includes cases where microbial fermentation is carried out on an oil-in-water emulsion containing the off-flavor suppressing oil and fermented milk containing plant-based raw materials before microbial fermentation.

[0028] In the case of an oil-in-water emulsion containing fermented milk containing plant raw materials, the amount of the off-flavor suppressing oil in the oil-in-water emulsion is preferably 30 parts by mass or more per 100 parts by mass of lipids derived from the fermented milk containing plant raw materials before fermentation. More preferably 50 to 200 parts by mass, even more preferably 50 to 180 parts by mass, and even more preferably 50 to 150 parts by mass. This effectively suppresses off-flavors derived from fermentation. Here, the oil contained in the oil-in-water emulsion containing fermented milk containing plant raw materials does not necessarily have to be only the off-flavor suppressing oil; other oils may be used in combination as long as the off-flavor suppressing oil is included at least 30 parts by mass or more per 100 parts by mass of lipids derived from the fermented milk containing plant raw materials before fermentation.

[0029] ■ Method for producing an oil-in-water emulsion containing fermented milk with plant-based raw materials. The following are examples of methods for producing an oil-in-water emulsion containing fermented milk with plant-based raw materials according to the present invention.

[0030] <Fermentation> ■Assimilated sugars The fermentation raw material of the present invention includes at least a plant-based raw material. While it is not essential to add assimilated sugars as a nutrient source for microorganisms such as lactic acid bacteria and yeast, it is preferable to add them if fermentation is difficult to proceed. For example, glucose, fructose, sucrose, maltose, galactose, lactose, raffinose, trehalose, soybean oligosaccharides, fructooligosaccharides, xylooligosaccharides, etc., can be used. These sugar raw materials may be used individually or in combination of two or more types. When adding assimilated sugars, the appropriate amount is 0.1 to 5% by mass, and preferably 0.5 to 3% by mass.

[0031] ■Other fermentation ingredients In addition to the fermentation raw materials of the present invention, starch, thickening polysaccharides, gelling agents, emulsifiers, flavorings, acidulants, antioxidants, chelating agents, etc., may be added as needed.

[0032] <Fermentation by microorganisms> The microorganisms used in the fermentation of this invention are not particularly limited as long as they are commonly used in the production of fermented foods. For example, lactic acid bacteria, bifidobacteria, yeast, koji mold, natto bacteria, tempeh bacteria, etc., can be used individually or in appropriate combinations. In some embodiments, it is preferable to use lactic acid bacteria. In other embodiments, it is preferable to use lactic acid bacteria and yeast.

[0033] <Lactic acid bacteria> In this invention, the lactic acid bacteria (including bifidobacteria) used in lactic acid fermentation are not particularly limited and are not limited to those used in ordinary yogurt, lactic acid bacteria beverages, cheese, and other fermented dairy products. Examples of lactic acid bacteria include Lactobacillus species such as Lactobacillus casei, Lactobacillus plantarum, Lactobacillus helveticus, and Lactobacillus bulgaricus; Streptococcus species such as Streptococcus thermophilus, Streptococcus lactis, and Streptococcus diacetylactis; and Lactococcus lactis subspecies lactis. Examples include Lactococcus species such as Bioba diacetylactis and Lactococcus lactis subspecies cremoris, Leuconostoc species such as Leuconostoc mesenteroides subspecies cremoris and Leuconostoc lactis, and Bifidobacterium species such as Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis and Bifidobacterium breve. It is also possible to use a starter containing other microorganisms besides lactic acid bacteria, such as kefir bacteria and yeast. Furthermore, two or more of these lactic acid bacteria can be used in any combination.

[0034] Furthermore, specific strains of bacteria used in commercially available yogurt and lactic acid bacteria beverages, or known to the public, such as Lactobacillus casei (YIT 9029 strain (Shirota strain), YIT10003 strain, NY1301 strain, SBR1202 strain), Lactobacillus mari YIT0243 strain, Lactobacillus acidophilus (SBT-2062 strain, CK92 strain), Lactobacillus helveticus CK60 strain, Lactobacillus gasseri (SP strain (SBT2055SR), LG21 strain, LC1 strain, OLL 2716 strain, FERMP-17399, etc.), Lactobacillus delbrueckii subspecies bulgaricus (OLL 1023 strain, OLL 1029 strain, OLL 1030 strain, OLL 1043 strain, OLL 1057 strain, OLL Strains such as 1073R-1, OLL 1075, OLL 1083, OLL 1097, OLL 1104, OLL 1162, and 2038, Lactobacillus johnsonii La1 (LC1), Lactobacillus GG, Streptococcus thermophilus (1131, OLS 3059), Bifidobacterium breve (Yakult strain, YIT4065), Bifidobacterium bifidum (Yakult strain), Bifidobacterium longum (SP strain (SBT2928), BB536, BE80, FERM BP-7787), and Bifidobacterium lactis (FK120, LKM512, and Bb-12) can also be suitably used.

[0035] <yeast> As for the yeast, in addition to yeast (Saccharomyces cerevisiae) used for bread fermentation, other yeasts can be used, such as sourdough starters (San Francisco sourdough, rye sourdough, panettone, etc.), hops starters, beer starters, sake starters, and fruit starters (grape fruit starters, apple fruit starters, etc.). In some embodiments, Kluyveromyces marxianus can be used.

[0036] <Aspergillus oryzae> As for koji mold, any species of the Aspergillus genus, such as Aspergillus oryzae, Aspergillus niger, Aspergillus soybean, Aspergillus kawachii, and Aspergillus awamori; the Monascus genus, such as Monascus anca and Monascus perpaleus; the Neurospore genus; the Rhizopus genus, such as Rhizopus japanicus; and the Mucor genus, such as Mucor luxii, can be used without limitation.

[0037] <Tempeh fungus> As tempeh fungi, species of the genus Rhizopus, such as Rhizopus oligosporus and Rhizopus oryzae, can be used.

[0038] <Fermentation conditions> The fermentation conditions are not particularly limited as long as they allow the microorganisms used to grow. When using lactic acid bacteria, the lactic acid fermentation conditions can be appropriately changed depending on the type of lactic acid bacteria used. The fermentation temperature for lactic acid bacteria can be, for example, 20 to 50°C, preferably 25 to 45°C. Cheese can also be fermented at a slightly lower temperature, 10 to 50°C, preferably 15 to 45°C. The fermentation time can be, for example, 4 to 72 hours, preferably 5 to 60 hours. Lactic acid fermentation can be carried out until the pH of the fermentation raw material drops to 3 to 6, or 3 to 5 if necessary, and after the completion of fermentation, the pH can be finely adjusted to the desired level using alkali, organic acid, inorganic acid, etc. The fermentation apparatus can be the same as that used when producing yogurt or cheese from milk.

[0039] When using yeast, the fermentation temperature can be, for example, 8 to 40°C, preferably 15 to 35°C, and more preferably 20 to 28°C. The fermentation time can be, for example, 12 hours to 10 days, preferably 16 hours to 5 days, and more preferably 3 days (about 72 hours) to 5 days. In addition, in order to keep the ethanol concentration low, fermentation can be carried out under aerobic conditions, and sufficient aeration and / or stirring for yeast fermentation can be performed as needed.

[0040] When using koji, the fermentation conditions can be appropriately changed depending on the type of koji used. The fermentation temperature for koji can be, for example, 20 to 60°C, preferably 30 to 50°C. The fermentation time can be, for example, 4 to 72 hours, preferably 5 to 24 hours.

[0041] <Post-fermentation process> After fermentation processes such as lactic acid fermentation, the product can be prepared by conventional methods through filtration, homogenization, and heat sterilization processes as needed, resulting in a solid, paste-like, or liquid yogurt-like product. Alternatively, it can be prepared by conventional methods in a solid or paste-like cheese-like product.

[0042] ■Animal protein The type of animal protein used in this invention is not limited, but examples include collagen, gelatin, milk protein, and milk protein derived from microbial fermentation, with milk protein being particularly preferred regardless of the manufacturing method. These can also be used in appropriate proportions. Furthermore, their hydrolyzed products can also be used. For example, milk protein refers to various proteins contained in milk and compositions containing them, such as casein, α-lactalbumin, β-lactoglobulin, lactoferrin, whey protein concentrate (WPC), total milk protein (TMP), and milk protein peptides. Casein includes lactic acid casein, acid casein, rennet casein, caseinate, and casein hydrolyzed products. Examples of raw materials containing these include raw milk, milk, skim milk, fresh cream, concentrated milk, unsweetened condensed milk, sweetened condensed milk, whole milk powder, skim milk powder, buttermilk powder, whey protein, acid casein, rennet casein, or caseins such as sodium caseinate, calcium caseinate, potassium caseinate, or total milk protein. The protein content of the oil-in-water emulsion of the present invention is not limited, but a higher protein content makes it easier to achieve the effects of the present invention. Preferably, it is 2.2% by mass or more, more preferably 2.5% by mass, even more preferably 3% by mass, and even more preferably 4% by mass. The upper limit is 20% by mass or less, more preferably 15% by mass or less, and even more preferably 13% by mass or less.

[0043] In an embodiment of an oil-in-water emulsion containing animal protein, the amount of off-flavor suppressing oil added is 1.9 parts by mass or more per 100 parts by mass of protein content in the oil-in-water emulsion, preferably 9 to 2000 parts by mass or more, more preferably 45 to 500 parts by mass, and even more preferably 45 to 200 parts by mass. This effectively suppresses off-flavors derived from milk protein. Here, the oil contained in the oil-in-water emulsion does not necessarily have to be only the off-flavor suppressing oil; other oils may be used in combination as long as the off-flavor suppressing oil is contained in at least 1.9 parts by mass or more per unit of protein content in the oil-in-water emulsion.

[0044] In the form of an oil-in-water emulsion containing animal protein, the oil-in-water emulsion may contain auxiliary ingredients in addition to protein and fat. As auxiliary ingredients, necessary food ingredients (fruit juice, fruit pulp, vegetables, sugars, dairy products, grain flours, starches, cocoa mass, poultry, animal, and fish meat products, seasonings, etc.) and food additives (emulsifiers, salts, minerals, vitamins, thickeners and stabilizers, acidulants, flavorings, etc.) can be used as appropriate.

[0045] ■ Method for producing an oil-in-water emulsion containing animal protein The following are examples of methods for producing the oil-in-water emulsion containing animal protein according to the present invention. ■Mixing / homogenization The aqueous phase can be prepared within any temperature range. In more specific embodiments, if it contains hydrophilic emulsifiers or carbohydrates whose solubility improves with heating, it can be prepared by dissolving or dispersing them in a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C. The raw materials to be added to the aqueous phase can be appropriately determined by those skilled in the art. For example, if salts or water-soluble fragrances are added, they are added to the aqueous phase. The oil phase can be prepared by mixing oil-soluble materials including oils and fats and dissolving or dispersing them in a temperature range 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, if a lipophilic emulsifier is used, it is added to a portion of the raw oil or fat or to the oil phase. The obtained oil phase and aqueous phase are heated to, for example, 40 to 80°C, preferably 55 to 70°C, and mixed to perform preliminary emulsification. Preliminary emulsification can be performed using a rotary stirrer such as a homomixer. After preliminary emulsification, it is homogenized using a homogenizing device such as a homogenizer. The pressure during homogenization using a homogenizer can be 2 to 20 MPa, preferably 3 to 10 MPa.

[0046] ■Heating sterilization The resulting composition may or may not be subjected to heat sterilization treatment as needed. If heat sterilization treatment is performed, for example, by a UHT sterilization method using an indirect heating method or a direct heating method, homogenized again with a homogenizer if necessary, and cooled to 2 to 15°C. The heat sterilization temperature can be, for example, 110 to 150°C, preferably 120 to 148°C, and the heat sterilization time can be, for example, 1 to 10 seconds, preferably 3 to 7 seconds.

[0047] ■Food and beverages The food and beverage of the present invention is characterized by containing the oil-in-water emulsion containing the off-flavor suppressing oil, but the food and beverage is not particularly limited. Specifically, examples include oil-in-water emulsions, cooking creams, processed foods, beverages, desserts, etc. Oil-in-water emulsions are particularly likely to produce the effects of the present invention. In one embodiment of the present invention, the effects of the present invention can be maximized with an oil-in-water emulsion containing plant-based milk, fermented milk containing plant-based ingredients, animal protein, etc. Furthermore, the effects of the present invention can be obtained in food and beverages using the oil-in-water emulsion. Examples of food and beverages using the oil-in-water emulsion include beverages such as soy milk and soft drinks, fresh confectionery such as pudding, bavarian cream, jelly, whitener, whipped cream and fillings, fermented foods such as yogurt, cheese and fermented beverages, Japanese sweets such as dango and manju, puffed sweets such as snacks, bakery products such as biscuits, cookies, bread and cakes, chocolate, margarine, butter, seasonings such as spreads and mayonnaise, sauces, soups, fried foods, processed seafood products, and poultry and fish meat products. Furthermore, in the case of fermented milk containing plant-based raw materials that does not contain the off-flavor suppressing oil or does not contain at least 30 parts by mass per unit of lipids derived from the fermented milk containing plant-based raw materials, the off-flavor suppressing oil may be added in accordance with the manufacturing of the food and beverage, up to at least 30 parts by mass per unit of lipids derived from the fermented milk containing plant-based raw materials.

[0048] In the manufacture of various products, in addition to plant-based milk, fermented milk containing plant-based ingredients, and animal protein, necessary food ingredients (fruit juice, fruit pulp, vegetables, sugars, oils and fats, dairy products, grain flours, starches, cocoa mass, poultry, animal and fish meat products, etc.) and food additives (minerals, vitamin emulsifiers, thickeners and stabilizers, acidulants, flavorings, etc.) may be used as appropriate.

[0049] The present invention provides a method for suppressing off-flavors derived from food and beverages, which involves incorporating the off-flavor-suppressing oil into the food or beverage, thereby exhibiting the effect of suppressing off-flavors derived from the raw materials used in that food or beverage.

[0050] The present invention can also be described as a method for suppressing off-flavors derived from raw materials used in food and beverages, characterized by randomly transesterified oils that satisfy the following (A) and (B). (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The composition of constituent fatty acids contains 30-95% by mass of saturated fatty acids with 16-18 carbon atoms. The method for measuring constituent fatty acids will conform to the method of AOCS Official Method Ce 1h-05.

[0051] Furthermore, this invention can also be described as an application for an off-flavor inhibitor that can suppress off-flavors derived from raw materials used in food and beverages. Specifically, it is an off-flavor inhibitor characterized by randomly transesterified oils that satisfy the following conditions (A) and (B). (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The composition of constituent fatty acids contains 30-95% by mass of saturated fatty acids with 16-18 carbon atoms. The method for measuring constituent fatty acids will conform to the method of AOCS Official Method Ce 1h-05.

[0052] (Examples) The present invention will be described in more detail below. Unless otherwise specified, "parts" and "%" in this text refer to mass.

[0053] The fatty acid composition analysis of each oil and fat under consideration was performed by preparing fatty acid methyl esters in accordance with the Japan Oil Chemists' Society's "Standard Methods for Analysis of Oils and Fats 2.4.1.2 Methyl Esterification Method (Boron Trifluoride-Methanol Method) 2013 Edition," and measuring them in accordance with the Japan Oil Chemists' Society's "Standard Methods for Analysis of Oils and Fats 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography Method) 2013 Edition." The composition of each oil and fat under consideration is shown in Table 1.

[0054] <Manufacturing of oil and fat 1 for suppressing off-flavors> Fifty parts of fractionated palm oil with a high melting point and fifty parts of medium-chain fatty acid-linked oil were dissolved and mixed. This mixture was subjected to random transesterification at 80°C using sodium methylate. After that, it was washed with water, decolorized, and deodorized according to a conventional method to obtain oil for suppressing off-flavors 1. Furthermore, all of the oils and fats used were manufactured by Fuji Oil Co., Ltd. In addition, as a medium-chain fatty acid linked oil, MCT-64 (manufactured by Fuji Oil Co., Ltd.) was used, which consists of n-octanoic acid (8 carbon atoms) and n-decanoic acid (10 carbon atoms) as constituent fatty acids, with a mass ratio of 60:40.

[0055] <Manufacturing of oil and fat 2 for suppressing off-flavors> Except for changing the palm fractionated high-melting-point oil to 70 parts and the medium-chain fatty acid-bound oil to 30 parts, off-flavor suppressing oil 2 was obtained in accordance with the production of off-flavor suppressing oil 1.

[0056] <Manufacturing of oil and fat 3 for suppressing off-flavors> Except for changing the palm fractionated high-melting-point oil to 90 parts and the medium-chain fatty acid-bound oil to 10 parts, off-flavor suppressing oil 3 was obtained according to the manufacturing method of off-flavor suppressing oil 1.

[0057] <Manufacturing of oils and fats 4 for suppressing off-flavors> Except for changing the palm fractionated high-melting-point oil to palm super-hardened oil, the off-flavor suppressing oil 4 was obtained according to the manufacturing method of off-flavor suppressing oil 1.

[0058] <Manufacturing of oil and fat 5 for suppressing off-flavors> Except for changing the amount of highly hydrogenated palm oil to 80 parts and the amount of medium-chain fatty acid-bound oil to 20 parts, off-flavor suppressing oil 5 was obtained according to the manufacturing method of off-flavor suppressing oil 1.

[0059] <Manufacturing of oil and fat 6 for suppressing off-flavors> Except for changing the amount of highly hydrogenated palm oil to 90 parts and the amount of medium-chain fatty acid-bound oil to 10 parts, off-flavor suppressing oil 6 was obtained in accordance with the manufacturing method of off-flavor suppressing oil 1.

[0060] <Manufacturing of oils and fats 7 for suppressing off-flavors> Except for changing the amount of highly hydrogenated rapeseed oil to 50 parts and the amount of medium-chain fatty acid-bound oil to 50 parts, off-flavor suppressing oil 7 was obtained in accordance with the manufacturing method of off-flavor suppressing oil 1.

[0061] <Manufacturing of oil and fat 8 for suppressing off-flavors> Except for changing the amount of highly hydrogenated rapeseed oil to 90 parts and the amount of medium-chain fatty acid-bound oil to 10 parts, off-flavor suppressing oil 8 was obtained according to the manufacturing method of off-flavor suppressing oil 1.

[0062] ■Table 1 TIFF2026144189000001.tif123169

[0063] ■ Study 1: Examination of oil-in-water emulsions containing soy milk An oil-in-water emulsion containing soy milk was obtained according to the manufacturing method described below. 1. Following the formulations in Table 2, all ingredients except oils and fats were mixed in a homomixer (60°C at 5000 rpm) while each of the off-flavor suppressing oils and fats was added. 2. Stirred at 6000 rpm for 20 minutes. 3. The solution obtained in step 2 was passed through a high-pressure homogenizer (15 MPa) and aged overnight at 5°C to obtain an oil-in-water emulsion for tasting. For the comparative example, coconut oil was used as the fat. For the soy milk cream, Fuji Oil Co., Ltd.'s "Cocream" (lipid content 12.3%) was used.

[0064] ■Evaluation Method The evaluation was based on the presence or absence of off-flavors, and the details of the evaluation criteria are described below. Off-flavors here refer to grassy or beany odors derived from soy milk. Eight panelists involved in oil and beverage development conducted sensory evaluations, and products that scored 3 points or higher for the presence or absence of off-flavors were deemed to pass by consensus of the panelists. The evaluation results are shown in Table 2.

[0065] ○ Presence or absence of off-flavors derived from soy milk 1 point: A noticeable off-flavor. 2 points: An off-flavor is noticeable. 3 points: A slight off-flavor is noticeable, but it is still palatable. 4 points: No off-flavors are detected. 5 points: No off-flavors were detected at all, and the overall flavor of the emulsion was quite good.

[0066] ■Table 2 TIFF2026144189000002.tif79169

[0067] By incorporating oils 1-6 for suppressing off-flavors, it was confirmed that the richness derived from soy milk was maintained while suppressing off-flavors derived from soy milk. In particular, the balance of flavors of the oil-in-water emulsion was good in Examples 1, 4, and 5.

[0068] ■ Study 2: Examination of oil-in-water emulsions containing animal protein An oil-in-water emulsion containing animal protein was obtained according to the manufacturing process described below. 1. Following the formulation in Table 3, milk protein skim milk powder, fresh cream, emulsifier, pH adjuster, and water were mixed in a homomixer for 30 minutes. 2. The respective oils and fats for suppressing off-flavors were added to the solution from step 1 and the mixture was stirred further. 3. The solution from step 2 was homogenized at 3 MPa and immediately cooled to 5°C.

[0069] ■Evaluation Method Using the same evaluation method as in Study 1, off-flavors derived from animal protein were evaluated. Six panelists involved in the development of oils and beverages conducted sensory evaluations, and those with a score of 3 or higher for the presence or absence of off-flavors were deemed acceptable by consensus of the panelists. The evaluation results are shown in Table 3.

[0070] ■Table 3 TIFF2026144189000003.tif74169

[0071] By incorporating off-flavor suppressing oils 1-4 and 6-8, it was confirmed that the richness derived from animal protein was maintained while suppressing off-flavors derived from animal protein. In particular, the balance of flavor of the oil-in-water emulsion was good in Examples 9 and 11-13.

[0072] ■ Study 3: Examination of oil-in-water emulsions containing fermented milk with plant-based ingredients (Comparative example 3) Basic formulation As a raw material for the plant-based fermented milk, 80 parts of "soy milk cream" (manufactured by Fuji Oil Co., Ltd., total solids 19.0%, protein content 5.6%, lipid content 12.3%), 1 part of glucose, and 18.9 parts of water were mixed to make 99.9 parts. After mixing in a homomixer for 30 minutes, the mixture was homogenized at a homogenization pressure of 50 kg / cm2. 0.1 parts of lactic acid bacteria were added to this mixture, and lactic acid fermentation was carried out at 43°C until the pH decreased to 4.6, obtaining an oil-in-water emulsion containing the plant-based fermented milk.

[0073] (Examples 15-21) Based on the formulation of Comparative Example 3, the off-flavor suppressing oils listed in Table 4 were added as raw materials, and oil-in-water emulsions containing the plant-based fermented milk of Examples 15-21 were obtained in the same manner as in Comparative Example 3.

[0074] ■Evaluation Method The oil-in-water emulsion containing the obtained plant-based fermented milk was refrigerated at 5°C for one day and then subjected to evaluation. The off-flavor derived from the plant-based fermented milk was evaluated using the same evaluation method as in Study 1. Sensory evaluation was conducted by five taste panelists with expertise in the field of fermented milk. The panelists unanimously agreed that a score of 3 or higher for the presence or absence of off-flavor was acceptable. The results are shown in Table 4.

[0075] ■Table 4 TIFF2026144189000004.tif62168

[0076] By incorporating oils 1-4 and 6-8 for suppressing off-flavors, it was confirmed that the richness derived from fermented milk containing plant-based ingredients was maintained while suppressing off-flavors derived from fermented milk containing plant-based ingredients. In particular, the balance of flavors of the oil-in-water emulsion was good in Examples 16, 18, and 20.

Claims

1. An oil for suppressing off-flavors, characterized by containing randomly transesterified oils that satisfy the following conditions (A) and (B). (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The composition of constituent fatty acids contains 30 to 95% by mass of saturated fatty acids with 16 to 18 carbon atoms.

2. Food and beverages comprising the off-flavor suppressing oil and fat described in claim 1.

3. The food or beverage according to claim 2, wherein the food or beverage is an oil-in-water emulsion.

4. A method for suppressing off-flavors derived from raw materials used in food and beverages, characterized by including randomly transesterified oils that satisfy the following conditions (A) and (B) in food and beverages. (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The composition of constituent fatty acids contains 30 to 95% by mass of saturated fatty acids with 16 to 18 carbon atoms.

5. A flavor suppressant characterized by containing randomly transesterified oils that satisfy the following conditions (A) and (B). (A) The content of saturated fatty acids with 6 to 10 carbon atoms in the constituent fatty acid composition is 0.3 to 50% by mass. (B) The composition of constituent fatty acids contains 30 to 95% by mass of saturated fatty acids with 16 to 18 carbon atoms.

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