Yogurt-flavored food and method for reducing oiliness

Abstract

A problem addressed by this invention is to provide a novel yogurt-flavored food having reduced oiliness.　A solution for solving said problem is a yogurt-flavored food that contains 20-80 mass% of oil / fat, 0.3-10 ppm of ethyl butyrate, 1-25 ppm of isoamyl acetate, and 2-50 ppm of limonene.

Description

Yogurt-flavored food and method for reducing oiliness

[0001] The present invention relates to a yogurt-flavored food and a method for reducing oily texture.

[0002] In processed foods such as confectioneries and desserts, processed foods containing fats and oils are often flavored with yogurt. This is because the taste of yogurt is popular with everyone, and the milky flavor and sourness of yogurt reduce the oily feeling when eaten. However, when the fat and oil content of processed foods increases, there is a problem that the oily feeling when eaten cannot be reduced even if the food is flavored with yogurt.

[0003] A technique for reducing the oily feel of oil- and fat-processed foods such as chocolate has been reported so far, in which edible oils and fats are prepared by adding a poorly oil-soluble emulsifier and a poorly oil-soluble high-intensity sweetener to the oils and fats (Patent Document 1). However, there has been a demand for a method for reducing the oily feel of yogurt-flavored processed foods that contain oils and fats.

[0004] JP 2014-000014 A

[0005] In view of the above-mentioned prior art, an object of the present invention is to provide a novel yogurt-flavored food product with reduced oily texture, and a novel method for reducing the oily texture of a yogurt-flavored food product.

[0006] The present invention that solves the above problems is the following [1] to [5].

[0007] [1] A yogurt-flavored food containing 20 to 80% by mass of fats and oils, 0.3 to 10 ppm of ethyl butyrate, 1 to 25 ppm of isoamyl acetate, and 2 to 50 ppm of limonene.

[0008] [2] The yogurt-flavored food product according to [1], which satisfies any one or more of the following conditions (a) to (c): (a) the fat / oil content is 20,000 to 2,500,000 when the ethyl butyrate content is taken as 1; (b) the fat / oil content is 8,000 to 800,000 when the isoamyl acetate content is taken as 1; and (c) the fat / oil content is 4,000 to 400,000 when the limonene content is taken as 1.

[0009] [3] The food product according to [1] or [2], which contains a cider flavor containing one or more selected from ethyl butyrate, isoamyl acetate, and limonene.

[0010] [4] A method for reducing oiliness in a yogurt-flavored food, comprising blending ethyl butyrate, isoamyl acetate, and limonene into the yogurt-flavored food.

[0011] [5] An agent for reducing oiliness in yogurt-flavored foods, comprising ethyl butyrate, isoamyl acetate, and limonene as active ingredients.

[0012] According to the present invention, a yogurt-flavored food having a reduced oily feel can be provided. Furthermore, according to the present invention, the oily feel of the yogurt-flavored food can be reduced.

[0013] The present invention will be described in detail below by way of example. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. Furthermore, the numerical ranges described are merely examples, and ranges obtained by appropriately combining the upper and lower limits of each range and the numerical values ​​of the examples can also be preferably used. Furthermore, terms such as "contain" or "comprise" may be interpreted as "essentially consisting of" or "consisting only of."

[0014] In the present invention, the term "oily sensation" refers to the sensation of an oily aftertaste remaining in the mouth when eating a yogurt-flavored food product containing oils and fats.

[0015] In the present invention, "reduced oily sensation" means that, when the yogurt-flavored food of the present invention is eaten, the oily sensation is not perceived or is perceived as being clearly weaker than that of a food that does not contain ethyl butyrate, isoamyl acetate, and limonene.

[0016] <1> Yogurt-flavored food [Yogurt-flavored food] The yogurt-flavored food of the present invention contains 20 to 80 mass% of fats and oils, 0.3 to 10 ppm of ethyl butyrate, 1 to 25 ppm of isoamyl acetate, and 2 to 50 ppm of limonene. By using this composition, the oily feel of the yogurt-flavored food can be reduced.

[0017] The yogurt-flavored food of the present invention is not particularly limited as long as it is a food flavored with yogurt, and may be in the form of a liquid, semi-solid, solid, or gel.

[0018] The yogurt flavor is not particularly limited as long as it has a unique flavor similar to yogurt, and is a flavor obtained by blending yogurt, fermented milk, yogurt flavor, etc. as raw materials. Yogurt flavor is preferably used as a raw material. The yogurt flavor may be either water-soluble or oil-soluble.

[0019] The yogurt-flavored food of the present invention may contain water. In the present invention, the type of water is not particularly limited, and tap water, well water, purified water, ion-exchanged water, etc. can be used. When the yogurt-flavored food of the present invention contains water, the yogurt-flavored food of the present invention may be in the form of either an oil-in-water type or a water-in-oil type.

[0020] The yogurt-flavored food of the present invention is preferably a food in which the continuous phase is an oil or fat.

[0021] The food of the present invention preferably has an energy (kcal) per 100 g of 200 or more, more preferably 400 or more, and even more preferably 600 or more.

[0022] Furthermore, the food product of the present invention preferably has an energy (kcal) per 100 g of 850 or less, more preferably 800 or less, and even more preferably 700 or less.

[0023] Furthermore, the food of the present invention preferably has an energy (kcal) per 100 g of 200 to 850, more preferably 400 to 800, and even more preferably 600 to 700. When the energy per 100 g is within the above range, it is superior in that energy can be easily ingested.

[0024] The energy per 100 g of the yogurt-flavored food of the present invention can be calculated in accordance with the modified Atwater method (Standard Tables of Food Composition in Japan, 2015 edition (7th revision)).

[0025] [Oils and Fats] The type of oil or fat used in the present invention is not particularly limited, and edible animal and vegetable oils can be used. For example, coconut oil, palm kernel oil, palm oil, palm fractionated oil (palm olein, palm superolein, palm midfraction, palm stearin, etc.), shea butter, shea fractionated oil, monkey fat, monkey fractionated oil, illipe butter, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, peanut oil, milk fat, cocoa butter, etc. can be used. The above oils and fats can be used alone or in combination of two or more. Interesterified oils and fats obtained by interesterifying one or more of these oils and fats, and hydrogenated oils and fats of these oils and fats can also be used.

[0026] The oils and fats in the present invention are preferably oils and fats that are liquid at 20° C. The oils and fats that are liquid at 20° C. are preferably one or more oils and fats selected from soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, sesame oil, olive oil, perilla oil, linseed oil, palm olein, and palm superolein.

[0027] The yogurt-flavored food of the present invention contains 20% by mass or more of fats and oils, preferably 35% by mass or more, and more preferably 40% by mass or more.

[0028] Furthermore, the yogurt-flavored food of the present invention contains 80% by mass or less of fats and oils, preferably 70% by mass or less, more preferably 65% ​​by mass or less, and even more preferably 60% by mass or less.

[0029] The yogurt-flavored food product of the present invention contains 20 to 80% by mass of fat or oil, preferably 35 to 70% by mass, more preferably 35 to 65% by mass, and even more preferably 40 to 60% by mass of fat or oil. When the fat or oil content is within the above range, the food product does not harden even at low temperatures such as in winter, and is therefore excellent in that it is easy to eat.

[0030] The fat / oil content in the yogurt-flavored food of the present invention can be measured by a conventional method, for example, by extracting the fat / oil from the oil-in-water emulsion with a solvent such as petroleum ether and measuring the mass of the extracted fat / oil.

[0031] [Oil-insoluble powder] The yogurt flavored food of the present invention is preferably a food in which an oil-insoluble powder is dispersed in a continuous phase of oil or fat.

[0032] The oil-insoluble powder is a powder that disperses without dissolving in oils and fats in the present invention. Examples of the oil-insoluble powder include sugars, solid salt powders, solid organic acid powders (citric acid, malic acid, etc.), powdered oils and fats coated with excipients, dextrin, starch, powdered flavorings, powdered fruit juice, cocoa powder, and powdered proteins (milk protein, egg protein, soy protein, collagen peptide, etc.).

[0033] The yogurt-flavored food of the present invention preferably contains sugars as oil-insoluble powders. The sugars are not particularly limited as long as they can be dispersed in the fat or oil of the present invention in a solid state, and examples thereof include sugar, sucrose, fructose, glucose, maltose, lactose, sugar alcohols, and mixtures thereof. The sugars of the present invention are preferably one or two selected from sugar and sucrose, and more preferably sucrose.

[0034] The sugar content in the oil-insoluble powder is preferably 50% by mass or more, more preferably 70 to 100% by mass, and most preferably 80 to 100% by mass. When the sugar content is within the above range, the powder does not harden even at low temperatures such as in winter, and is therefore excellent in that it is easy to eat.

[0035] The yogurt-flavored food of the present invention contains preferably 19.5% by mass or more of the oil-insoluble powder, more preferably 29.5% by mass or more, even more preferably 34.5% by mass or more, and even more preferably 39.5% by mass or more.

[0036] Furthermore, the yogurt-flavored food of the present invention preferably contains 79.5% by mass or less of an oil-insoluble powder, more preferably 64.5% by mass or less, and even more preferably 59.5% by mass or less.

[0037] Furthermore, the yogurt-flavored food of the present invention preferably contains 19.5 to 79.5% by mass of the oil-insoluble powder, preferably 29.5 to 64.5% by mass, more preferably 34.5 to 64.5% by mass, and even more preferably 39.5 to 59.5% by mass. When the content of the oil-insoluble powder is within the above range, the food does not harden even at low temperatures such as in winter, and is therefore excellent in that it is easy to eat.

[0038] [Ethyl butyrate] In the present invention, the ethyl butyrate may be ethyl butyrate (CAS number: 105-54-4), which is commercially available as a flavoring agent. Foods, food additives, flavoring agents, etc. containing ethyl butyrate may also be used.

[0039] The yogurt flavored food product of the present invention contains ethyl butyrate at 0.3 ppm or more, preferably 0.5 ppm or more, more preferably 0.7 ppm or more, even more preferably 1 ppm or more, and most preferably 1.5 ppm or more.

[0040] Furthermore, the yogurt flavored food product of the present invention contains 10 ppm or less of ethyl butyrate, preferably 8 ppm or less, more preferably 6 ppm or less, even more preferably 4 ppm or less, and most preferably 3 ppm or less.

[0041] The yogurt-flavored food product of the present invention contains 0.3 to 10 ppm, preferably 0.5 to 8 ppm, more preferably 0.7 to 6 ppm, even more preferably 1 to 4 ppm, and most preferably 1.5 to 3 ppm of ethyl butyrate. When the ethyl butyrate content is within the above range, the oily feeling is more effectively reduced.

[0042] The yogurt-flavored food of the present invention contains ethyl butyrate such that the content (mass ratio) of fats and oils is preferably 20,000 or more, more preferably 40,000 or more, even more preferably 80,000 or more, even more preferably 100,000 or more, and most preferably 150,000 or more, when the content (mass) of ethyl butyrate contained in the yogurt-flavored food of the present invention is taken as 1.

[0043] The yogurt-flavored food of the present invention contains ethyl butyrate such that, when the content (mass) of ethyl butyrate contained in the yogurt-flavored food of the present invention is taken as 1, the content (mass ratio) of fats and oils is preferably 2,500,000 or less, more preferably 1,500,000 or less, even more preferably 1,000,000 or less, even more preferably 800,000 or less, and most preferably 400,000 or less.

[0044] The yogurt-flavored food of the present invention contains ethyl butyrate such that the content (mass ratio) of fats and oils is preferably 20,000 to 2,500,000, more preferably 40,000 to 1,500,000, even more preferably 80,000 to 1,000,000, still more preferably 100,000 to 800,000, and most preferably 150,000 to 400,000, when the content (mass) of ethyl butyrate contained in the yogurt-flavored food of the present invention is taken as 1. When the mass ratio of fats and oils to ethyl butyrate is within the above range, the oily feeling is more effectively reduced.

[0045] In order to improve flavor (suppress the occurrence of off-flavors), the content (mass ratio) of fats and oils in the yogurt-flavored food of the present invention is preferably 75,000 or more, and more preferably 100,000 or more, when the content (mass) of ethyl butyrate contained in the food is taken as 1.

[0046] [Isoamyl Acetate] In the present invention, isoamyl acetate may be commercially available as a flavoring agent (CAS number: 123-92-2). Alternatively, foods, food additives, flavoring agents, etc. containing isoamyl acetate may be used.

[0047] The yogurt-flavored food of the present invention contains isoamyl acetate at 1 ppm or more, preferably 1.5 ppm or more, more preferably 2 ppm or more, even more preferably 3 ppm or more, and most preferably 4 ppm or more.

[0048] Furthermore, the yogurt flavored food of the present invention contains 25 ppm or less of isoamyl acetate, preferably 20 ppm or less, more preferably 15 ppm or less, even more preferably 10 ppm or less, and most preferably 6 ppm or less.

[0049] The yogurt-flavored food of the present invention contains 1 to 25 ppm, preferably 1.5 to 20 ppm, more preferably 2 to 15 ppm, even more preferably 3 to 10 ppm, and most preferably 4 to 6 ppm of isoamyl acetate. When the isoamyl acetate content is within the above range, the oily feeling is more effectively reduced.

[0050] The yogurt-flavored food of the present invention contains isoamyl acetate such that, when the content (mass) of isoamyl acetate contained in the yogurt-flavored food of the present invention is taken as 1, the content (mass ratio) of fats and oils is preferably 8,000 or more, more preferably 15,000 or more, even more preferably 30,000 or more, even more preferably 40,000 or more, and most preferably 60,000 or more.

[0051] The yogurt-flavored food of the present invention contains isoamyl acetate such that, when the content (mass) of isoamyl acetate contained in the yogurt-flavored food of the present invention is taken as 1, the content (mass ratio) of fats and oils is preferably 800,000 or less, more preferably 500,000 or less, even more preferably 300,000 or less, even more preferably 200,000 or less, and most preferably 150,000 or less.

[0052] The yogurt-flavored food of the present invention contains isoamyl acetate such that the content (mass ratio) of fats and oils is preferably 8,000 to 800,000, more preferably 15,000 to 500,000, even more preferably 30,000 to 300,000, still more preferably 40,000 to 200,000, and most preferably 60,000 to 150,000, when the content (mass) of isoamyl acetate contained in the yogurt-flavored food of the present invention is taken as 1. When the mass ratio of fats and oils to isoamyl acetate is within the above range, the oily feeling is more effectively reduced.

[0053] In order to improve flavor (suppress the occurrence of off-flavors), it is preferable that the content (mass ratio) of fats and oils in the yogurt-flavored food of the present invention be 30,000 or more, and more preferably 40,000 or more, when the content (mass) of isoamyl acetate in the yogurt-flavored food is taken as 1.

[0054] [Limonene] In the present invention, limonene commercially available as a fragrance can be used. Limonene may be any of the d-isomer (CAS number: 5989-27-5), l-isomer (CAS number: 5989-54-8), and racemic form (CAS number: 138-86-3), with the racemic form being preferred. Furthermore, foods, food additives, fragrances, and the like containing limonene may also be used.

[0055] The yogurt-flavored food of the present invention contains limonene at 2 ppm or more, preferably 4 ppm or more, more preferably 5 ppm or more, even more preferably 6 ppm or more, and most preferably 7 ppm or more.

[0056] Furthermore, the yogurt-flavored food of the present invention contains limonene at 50 ppm or less, preferably 40 ppm or less, more preferably 30 ppm or less, even more preferably 20 ppm or less, and most preferably 12 ppm or less.

[0057] The yogurt-flavored food of the present invention contains limonene at 2 to 50 ppm, preferably 4 to 40 ppm, more preferably 5 to 30 ppm, even more preferably 6 to 20 ppm, and most preferably 7 to 12 ppm. When the limonene content is within the above range, the oily feeling is more effectively reduced.

[0058] The yogurt-flavored food of the present invention contains limonene such that, when the content (mass) of limonene contained in the yogurt-flavored food of the present invention is taken as 1, the content (mass ratio) of fats and oils is preferably 4,000 or more, more preferably 10,000 or more, even more preferably 20,000 or more, still more preferably 25,000 or more, and most preferably 30,000 or more.

[0059] The yogurt-flavored food of the present invention contains limonene such that, when the content (mass) of limonene contained in the yogurt-flavored food of the present invention is taken as 1, the content (mass ratio) of fats and oils is preferably 400,000 or less, more preferably 250,000 or less, even more preferably 150,000 or less, even more preferably 90,000 or less, and most preferably 72,000 or less.

[0060] The yogurt-flavored food of the present invention contains limonene such that the content (mass ratio) of fats and oils is preferably 4,000 to 400,000, more preferably 10,000 to 250,000, even more preferably 20,000 to 150,000, still more preferably 25,000 to 90,000, and most preferably 30,000 to 72,000, when the content (mass) of limonene contained in the yogurt-flavored food of the present invention is taken as 1. When the mass ratio of fats and oils to limonene is within the above range, the oily feeling is more effectively reduced.

[0061] In order to improve flavor (suppress the occurrence of off-flavors), the content (mass ratio) of fats and oils in the yogurt-flavored food of the present invention is preferably 15,000 or more, and more preferably 20,000 or more, when the content (mass) of limonene in the yogurt-flavored food is taken as 1.

[0062] The yogurt-flavored food of the present invention preferably satisfies one or more of the following conditions (a) to (c), and more preferably satisfies all three: (a) the oil / fat content (mass ratio) is 20,000 to 2,500,000 when the ethyl butyrate content (mass) is 1; (b) the oil / fat content (mass ratio) is 8,000 to 800,000 when the isoamyl acetate content (mass) is 1; and (c) the oil / fat content (mass ratio) is 4,000 to 400,000 when the limonene content (mass) is 1.

[0063] [Cider Flavor] The yogurt-flavored food of the present invention preferably contains a cider flavor containing one or more selected from ethyl butyrate, isoamyl acetate, and limonene, and more preferably contains a cider flavor containing all three of ethyl butyrate, isoamyl acetate, and limonene.

[0064] The yogurt-flavored food product of the present invention may contain, in addition to the cider flavor, a flavoring commercially available under the trade name of ramune flavor or soda flavor containing one or more selected from ethyl butyrate, isoamyl acetate, and limonene. Examples of such flavorings include "Cider Oil AE16732" (manufactured by Ogawa Fragrance Co., Ltd.) and "Soda Flavor FL-C8799" (manufactured by Inabata Fragrance Co., Ltd.).

[0065] The content of the cider flavor in the yogurt-flavored food product of the present invention may be adjusted so that the contents of ethyl butyrate, isoamyl acetate, and limonene are desired, and is, for example, 0.02 to 0.2% by mass.

[0066] [Method for Analyzing Aroma Components] The contents of ethyl butyrate, isoamyl acetate, and limonene can be measured, for example, by solid phase microextraction (SPME)-gas chromatography (GC)-mass spectrometry (MS) method.

[0067] [Other Ingredients] Ingredients other than oils and fats and oil-insoluble powders may be contained within a range that does not impair the effects of the present invention. Specific examples include oil-soluble emulsifiers and antioxidants. The content of other ingredients in the food product of the present invention is preferably 0.01 to 20% by mass, more preferably 0.01 to 10% by mass, and most preferably 0.01 to 5% by mass. When the content of other ingredients is within the above range, the effects of the present invention are more easily achieved.

[0068] <2> Method for Reducing Oily Feeling The present invention also relates to a method for reducing oily feel in a yogurt-flavored food, comprising blending ethyl butyrate, isoamyl acetate, and limonene into the yogurt-flavored food. The yogurt-flavored food preferably contains 20 to 80% by mass of oils and fats, more preferably 35 to 70% by mass, even more preferably 35 to 65% by mass, and most preferably 40 to 60% by mass.

[0069] As described above, the oily feeling can be reduced by mixing the yogurt-flavored food with ethyl butyrate, isoamyl acetate, and limonene. Details of the types and amounts of the ethyl butyrate, isoamyl acetate, and limonene to be mixed are as described in <1> above.

[0070] <3> Oiliness Reducer The present invention also relates to an oiliness reducer for yogurt-flavored foods, containing ethyl butyrate, isoamyl acetate, and limonene as active ingredients. The ethyl butyrate, isoamyl acetate, and limonene are as described above in <1>. The yogurt-flavored food preferably contains 20 to 80% by mass of oils and fats, more preferably 35 to 70% by mass, even more preferably 35 to 65% by mass, and most preferably 40 to 60% by mass.

[0071] The oiliness-reducing agent of the present invention can be added, for example, in the production process of a yogurt-flavored food to obtain a yogurt-flavored food with reduced oiliness. The method for adding the oiliness-reducing agent of the present invention to a food is not particularly limited, and it may be added by uniformly mixing it with the yogurt-flavored food.

[0072] The present invention will be explained in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples at all.

[0073] [Production of yogurt-flavored food] Yogurt-flavored food was produced according to the formulation shown in Table 1. Specifically, various flavors were dissolved in rapeseed oil, and then sucrose was added. The yogurt-flavored food was obtained by stirring and mixing for 5 minutes at medium speed 2 (approximately 120 rpm) using a Hobart mixer (manufactured by Hobart Japan Co., Ltd.). The raw materials used in Table 1 were as follows.

[0074] ○ Rapeseed oil: Trade name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group, Ltd., liquid at 20°C ○ Sucrose (powdered sugar): Trade name: NSP Powdered Sugar, manufactured by Tokura Co., Ltd., oil-insoluble powder ○ Yogurt flavor: Trade name: Yogurt Oil FE-3929, manufactured by Inabata Fragrance Co., Ltd., oil-soluble ○ Cider flavor 1: Trade name: Cider Oil AE16732, manufactured by Ogawa Fragrance Co., Ltd., oil-soluble, ethyl butyrate content 3836.7 ppm, isoamyl acetate content 9113.7 ppm, limonene content 18730.6 ppm ○ Cider flavor 2: Trade name: Soda flavor FL-C8799, manufactured by Inabata Fragrance Co., Ltd., oil-soluble, ethyl butyrate content 1921.8 ppm, isoamyl acetate content 7161.9 ppm, limonene content 14285.3 ppm. The contents of ethyl butyrate, isoamyl acetate, and limonene in Cider Flavor 1 and Cider Flavor 2 were measured using SPME-GC / MS by the following method.

[0075] [Quantitative Method for Ethyl Butyrate, Isoamyl Acetate, and Limonene] <Measurement Conditions> Apparatus: GC Agilent 7890B / MS 5977B / GERSTEL ODP TDU CIS Column: Agilent DB-WAX (length 60 m × inner diameter 0.25 mm × film thickness 0.25 μm) Collection Method: (1) 2.0 g of sample was heated to 40°C (held for 15 minutes) in a solid-phase microextraction (SPME) container (screw-neck vial, 20 mL, manufactured by GERSTEL). (2) The sample was adsorbed for 20 minutes using an SPME fiber (divinylbenzene / carboxene / polydimethylsiloxane (DVB / CAR / PDMS), manufactured by Sigma-Aldrich), and the volatilized components were introduced into the GC / MS. Injection method: Pulsed splitless Oven: 35°C (held for 5 minutes) → Heat up to 120°C at 5°C / min → Heat up to 220°C at 15°C / min → 220°C (held for 6 minutes) Analysis time: 35 minutes Ionization method: EI method (70 eV) Ion source: 230°C Quadrupole: 150°C Measurement mode: SCAN ODP / MS split ratio: 1:1 Quantitative values ​​were determined using external standards for the following quantitation ions: Ethyl butyrate: quantitation ion mass m / z = 116 Isoamyl acetate: quantitation ion mass m / z = 87 Limonene: quantitation ion mass m / z = 136

[0076] [Sensory Evaluation] Five expert panel members tasted 5 g of each food and agreed on the evaluation criteria below.

[0077] (Oily feel) Examples 1 to 4 are compared with Comparative Example 1, Examples 5 to 8 with Comparative Example 2, and Examples 9 to 11 with Comparative Example 3. ×: Oily feel equivalent to or stronger than the Comparative Example. ○: Clearly oily feel weaker than the Comparative Example. ⊚: Even weaker oily feel than ○, or no oily feel.

[0078] (Other off-flavors) Examples 1 to 4 are compared with Comparative Example 1, Examples 5 to 8 with Comparative Example 2, and Examples 9 to 11 with Comparative Example 3. ×: There is an off-flavor not detected in the comparative examples. ○: There is a slight off-flavor not detected in the comparative examples, but it is acceptable. ⊚: There is no off-flavor.

[0079] [Explanation of descriptions in Table 1] In Table 1, "oil / ethyl butyrate", "oil / isoamyl acetate", and "oil / limonene" are the mass ratios of the oils when the mass of each aroma component is set to 1.

[0080]

[0081] [Discussion] A yogurt-flavored food containing 30 to 70 mass% of oil (rapeseed oil), 0.38 to 7.67 ppm of ethyl butyrate, 1.43 to 18.23 ppm of isoamyl acetate, and 2.86 to 37.46 ppm of limonene had a reduced oily feel.

[0082] In Examples 4, 8, and 11, the oily sensation was suppressed, but other unpleasant flavors were slightly detected. Therefore, it was considered that the molecular weights of "oil / ethyl butyrate," "oil / isoamyl acetate," and "oil / limonene" in the yogurt-flavored food products are more preferably 100,000 or more, 40,000 or more, and 20,000 or more, respectively.

[0083] The present invention can be used for processed foods that allow efficient intake of energy in small amounts.

Claims

1. A yogurt-flavored food containing 20 to 80% by mass of fats and oils, 0.3 to 10 ppm of ethyl butyrate, 1 to 25 ppm of isoamyl acetate, and 2 to 50 ppm of limonene.

2. The yogurt-flavored food product according to claim 1, which satisfies one or more of the following conditions (a) to (c): (a) the fat content is 20,000 to 2,500,000 when the ethyl butyrate content is taken as 1; (b) the fat content is 8,000 to 800,000 when the isoamyl acetate content is taken as 1; and (c) the fat content is 4,000 to 400,000 when the limonene content is taken as 1.

3. The food product according to claim 1 or 2, which contains a cider flavor containing one or more selected from ethyl butyrate, isoamyl acetate, and limonene.

4. A method for reducing oily sensation in a yogurt-flavored food, comprising blending ethyl butyrate, isoamyl acetate, and limonene into the yogurt-flavored food.

5. An agent for reducing oiliness in yogurt-flavored foods, containing ethyl butyrate, isoamyl acetate, and limonene as active ingredients.

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