Processed oil and fat

Abstract

Non-saccharide sweeteners are used in various types of beverages. However, most of non-saccharide sweeteners are accompanied by an unique, unpleasant sweetness or bitterness, or bad aftertaste, and such non-saccharide sweeteners often have problems in terms of flavor.　Provided is a processed oil and fat that satisfies all of the following requirements (A)-(C) for use in a beverage containing at least a non-saccharide sweetener.　(A) An iodine value is 125 or less. (B) A triglyceride composition is randomized. (C) In the constituent fatty acid composition, the total content of a palmitic acid and a stearic acid is 10 wt% or more.

Description

processed oils and fats

[0001] Related Applications This application claims the benefit of priority from Japanese Patent Application No. 2024-051705, filed on March 27, 2024. The entire priority application is hereby incorporated by reference into this specification.

[0002] The present invention relates to processed fats and oils.

[0003] Due to the recent rise in health demand, there has been an increasing demand for low-calorie and low-sugar beverages in the beverage industry. To meet this demand, non-sugar sweeteners, which are low-calorie sweeteners that can replace sugar, are sometimes used. Non-sugar sweeteners are used in many beverages, but many of them have a unique, unpleasant taste, which can pose challenges in the design of beverage products. To address this issue, several improvement methods have been proposed.

[0004] For example, Patent Document 1 describes that by incorporating gentiooligosaccharides, it is possible to solve the flavor problems associated with high-intensity sweeteners, which are non-sugar sweeteners.

[0005] JP 2011-206030 A

[0006] The technology of Patent Document 1 is a useful approach in that it can solve the flavor problems of beverages containing high-intensity non-sugar sweeteners by blending gentiooligosaccharides. The present inventors have investigated ways to solve the flavor problems using a different approach.

[0007] In the course of their research, the inventors have come to realize that one of the factors contributing to the off-taste problem of beverages containing non-sugar sweeteners is that the sweetness of non-sugar sweeteners is qualitatively different from the sweetness of sugar. Specifically, they have come to realize that beverages containing non-sugar sweeteners are accompanied by the excessive sweetness and unpleasant bitterness unique to non-sugar sweeteners, and that the excessive sweetness felt particularly when used in beverages results in a bad aftertaste. The off-taste problem of beverages containing non-sugar sweeteners hinders the design of beverage products that are both healthy and delicious, and therefore there is a demand in the market for a solution to this problem. The inventors have investigated means for reducing the off-taste even in beverages containing non-sugar sweeteners.

[0008] The inventors have conducted extensive research to solve the above-mentioned problems and have discovered that by adding specific processed oils and fats to a beverage containing at least a non-sugar sweetener, the unpleasant taste caused by the non-sugar sweetener can be reduced, thereby completing the present invention.

[0009] That is, the present invention encompasses the following: [1] A processed oil and fat that satisfies all of the following requirements (A) to (C) for use in a beverage containing at least a non-sugar sweetener: (A) The iodine value is 125 or less; (B) The triglyceride composition is randomized; and (C) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 10% by weight or more. [2] A beverage that contains at least a processed oil and fat that satisfies all of the following requirements (A) to (C) and a non-sugar sweetener. (A) The iodine value is 125 or less. (B) The triglyceride composition is randomized. (C) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 10% by weight or more. [3] The beverage according to [2], wherein the non-sugar sweetener is one or more selected from the group consisting of stevia, sucralose, acesulfame potassium, advantame, thaumatin, and Luo Han Guo extract. [4] The beverage according to [2] or [3], wherein the content of the processed oil / fat in the beverage is 0.005% by weight or more. [5] The beverage according to [2] or [3], wherein the content of the processed oil / fat in the beverage, y% by weight, satisfies the following formula (1), where S is the sweetness intensity of the non-sugar sweetener and x% by weight is the content of the non-sugar sweetener in the beverage. S×x / 10000+0.004≦y≦S×x / 1000+1 ... (1) [6] The beverage according to [4], wherein the content of the processed oil / fat in the beverage, y% by weight, satisfies the following formula (1), where S is the sweetness intensity of the non-saccharide sweetener and x% by weight is the content of the non-saccharide sweetener in the beverage: S×x / 10000+0.004≦y≦S×x / 1000+1 ... (1) [7] A method for reducing an off-taste caused by a non-saccharide sweetener in a beverage, the method comprising adding to the beverage, a processed oil / fat that satisfies all of the following requirements (A) to (C) to the beverage: (A) The iodine value is 125 or less. (B) The triglyceride composition is randomized. (C) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 10% by weight or more.

[0010] According to the present invention, in a beverage containing at least a non-sugar sweetener, the off-taste caused by the non-sugar sweetener can be reduced. In a preferred embodiment, according to the present invention, by reducing the off-taste caused by the non-sugar sweetener in a beverage containing at least a non-sugar sweetener, a beverage having a satisfactory sweetness as a whole can be provided.

[0011] The present invention will be described in more detail below. When an upper limit and a lower limit of a numerical range are given, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0012] According to the present invention, by adding a specific processed oil to a beverage containing at least a non-sugar sweetener, the off-taste caused by the non-sugar sweetener can be reduced. The "off-taste caused by the non-sugar sweetener" referred to here can be recognized as a unique, unpleasant sweetness or bitterness, excessive sweetness, or a bad aftertaste caused by adding a non-sugar sweetener to a beverage. The off-taste can also be recognized, for example, by comparing the beverage with a beverage to which sugar has been added and adjusted to achieve a similar level of sweetness. In a preferred embodiment, the present invention reduces the off-taste caused by the non-sugar sweetener by adding a specific processed oil to a beverage containing at least a non-sugar sweetener, thereby providing a beverage with a satisfactory overall sweetness. The off-taste can also be recognized in beverages produced without undergoing a heating step for sterilization or other purposes. In other words, it is different from the off-flavor that can occur when a beverage is produced through a heating step for sterilization or other purposes during the production process.

[0013] The present invention provides a processed oil and fat that satisfies all of the following requirements (A) to (C). By incorporating the processed oil and fat, it is possible to reduce the off-flavor caused by a non-sugar sweetener in a beverage containing the non-sugar sweetener. (A) The iodine value is 125 or less. (B) The triglyceride composition is randomized. (C) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 10% by weight or more.

[0014] The processed oil and fat of the present invention has an iodine value (A) of not more than 125. The upper limit of the iodine value is preferably 100, more preferably 90, still more preferably 80, 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, 25, 20, or 15, and most preferably not more than 10. The lower limit of the iodine value is preferably 0.1.

[0015] The processed fats and oils of the present invention have a randomized triglyceride composition (B). The randomized triglyceride composition can be obtained, for example, by a random interesterification process in which fatty acids are first separated from triglycerides using a chemical or enzymatic catalyst and then recombined. The random interesterification process can be a chemically catalyzed interesterification or a lipase-mediated interesterification. In the chemically catalyzed interesterification, sodium methylate can be used. For example, the reaction can be carried out by adding 0.1 to 0.5% by weight of sodium methylate to the fat and oil raw material. In the lipase-mediated interesterification, any lipase can be used as long as it exhibits random interesterification activity. For example, 1 to 5% by weight of lipase derived from various microorganisms can be added to the fat and oil raw material, and the reaction can be carried out at 40 to 70°C for 16 to 48 hours.

[0016] In the processed oil and fat of the present invention, the total content of palmitic acid and stearic acid in the constituent fatty acid composition (C) is 10% by weight or more. The lower limit of the total content is preferably 11% by weight, more preferably 12% by weight, even more preferably 13% by weight, and most preferably 14% by weight.

[0017] The processed oil and fat of the present invention preferably has a (D) slip melting point of 45° C. or less. The upper limit of the slip melting point is more preferably 40° C., even more preferably 35° C., 30° C., 29° C., or 28° C., and most preferably 27° C. When this range is appropriate, the inclusion of the processed oil and fat in a beverage containing at least a non-sugar sweetener can further reduce the off-flavor caused by the non-sugar sweetener.

[0018] The processed oil and fat of the present invention preferably has a medium-chain fatty acid content of 1% by weight or more in the constituent fatty acid composition (E). Here, medium-chain fatty acids refer to saturated fatty acids having 10 or fewer carbon atoms. The lower limit of the content is more preferably 2% by weight, even more preferably 3%, 4%, 5%, 8%, 10%, 11%, 15%, or 17% by weight, and most preferably 19% by weight. When this range is appropriate, the inclusion of the processed oil and fat in a beverage containing at least a non-sugar sweetener can further reduce the off-flavor caused by the non-sugar sweetener.

[0019] The processed oils and fats of the present invention are not particularly limited as long as they satisfy the above requirements (A) to (C). However, it is preferable that the processed oils and fats are obtained by subjecting one or more oils and fats selected from the group consisting of vegetable oils and fats, animal oils and fats, algae oil, and oils and fats derived from microbial fermentation to one or more processes selected from the group consisting of blending, fractionation, hydrogenation, and interesterification, or that they are mixed oils and fats. Examples of the vegetable oils and fats include palm oil, rapeseed oil, high erucic rapeseed oil, sunflower oil, high oleic sunflower oil, soybean oil, rice bran oil, corn oil, cottonseed oil, peanut oil, safflower oil, olive oil, sesame oil, linseed oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCTs), shea butter, and monkey fat. Examples of the animal oils and fats include milk fat, beef tallow, lard, fish oil, and whale oil. The processed oils and fats are preferably processed oils and fats that have been subjected to at least interesterification, and more preferably interesterification. Furthermore, it is more preferable that the raw material consists solely of the above-mentioned vegetable oil.

[0020] In one embodiment, the processed oil and fat of the present invention may be an interesterified oil and fat obtained by interesterifying a mixed oil containing palm fractionated oil. The embodiment is preferably an interesterified oil and fat obtained by interesterifying a mixed oil containing a palm fractionated low-melting point fraction. More preferably, the processed oil and fat is an interesterified oil and fat obtained by interesterifying only the palm fractionated low-melting point fraction.

[0021] In certain embodiments, the processed oil and fat of the present invention may be an interesterified oil and fat obtained by interesterifying a mixed oil containing MCT. In this embodiment, the interesterified oil and fat is preferably an interesterified oil and fat obtained by interesterifying a mixed oil containing MCT, lauric oil, or liquid oil. The lauric oil and fat refers to an oil and fat containing lauric acid as the main constituent fatty acid. More specifically, the content of fatty acids having 12 carbon atoms in the constituent fatty acid composition is 30% by weight or more. The content is preferably 35 to 65% by weight, more preferably 40 to 60% by weight, and even more preferably 40 to 50% by weight. Specifically, examples of the processed oil and fat include palm kernel oil, coconut oil, or oil and fat obtained by subjecting one or more of palm kernel oil and coconut oil to one or more of the processes of fractionation, hardening, and interesterification. The lauric oil and fat used in the above embodiment is more preferably palm kernel oil, or oil and fat obtained by subjecting palm kernel oil to one or more of the processes of fractionation and hardening. More preferably, it is palm kernel high melting point fraction or palm kernel high melting point fraction severely hydrogenated oil. Most preferably, it is palm kernel high melting point fraction severely hydrogenated oil. The liquid oil refers to an oil or fat that has fluidity at 20°C. The liquid oil used in the above embodiment is more preferably one or more selected from the group consisting of rapeseed oil, sunflower oil, soybean oil, and corn oil. Even more preferably, it is corn oil.

[0022] In one embodiment, the processed oil and fat of the present invention may be an interesterified oil and fat obtained by interesterifying a mixed oil containing a lauric oil and fat. In this embodiment, the processed oil and fat is preferably an interesterified oil and fat obtained by interesterifying palm kernel oil or coconut oil. More preferably, the processed oil and fat is an interesterified oil and fat obtained by interesterifying palm kernel oil.

[0023] As long as the processed oil and fat of the present invention satisfies the above requirements (A) to (C), optional ingredients such as food additives, colorants, emulsifiers, antioxidants, flavorings, etc. can be added as appropriate within the scope of not impairing the effects of the present invention. Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, lecithin, etc.

[0024] The non-sugar sweetener contained at least in the beverage of the present invention is preferably one or more selected from the group consisting of stevia, sucralose, acesulfame potassium, advantame, thaumatin, and Monk Fruit extract. More preferably, it is one or more selected from the group consisting of stevia, sucralose, and Monk Fruit extract. Even more preferably, it is one or more selected from the group consisting of stevia and sucralose. Most preferably, it is stevia. Specific examples of stevia include stevia extract, enzyme-treated stevia, stevioside, and rebaudioside. By appropriately selecting the non-sugar sweetener contained at least in the beverage of the present invention, it is preferable in that the off-taste caused by the non-sugar sweetener can be further reduced in the beverage containing at least the processed oil and fat and the non-sugar sweetener.

[0025] The sweetness intensity of the non-saccharide sweetener contained at least in the beverage of the present invention is not particularly limited, but is preferably 1 to 1000. The upper limit of the sweetness intensity is more preferably 900, even more preferably 800, 700, or 650, and most preferably 600. The lower limit of the sweetness intensity is more preferably 1.5, even more preferably 2, 2.5, 3, 3.5, or 4, and most preferably 4.5. When the sweetness intensity of the non-saccharide sweetener contained at least in the beverage of the present invention is 1 to 1000, the effect of containing the processed oil or fat of the present invention in reducing the off-taste caused by the non-saccharide sweetener can be fully confirmed. Note that the "sweetness intensity of the non-saccharide sweetener" in this specification and the claims refers to a value set by the person who commercially manufactures and sells the non-saccharide sweetener.

[0026] The non-sugar sweetener contained in the beverage of the present invention is preferably present in an amount of 0.0005% by weight or more relative to the beverage, more preferably 0.001% by weight or more, even more preferably 0.005% by weight or more, and most preferably 0.01% by weight or more. By containing the non-sugar sweetener in the beverage of the present invention in an amount of 0.0005% by weight or more relative to the beverage, the effect of containing the processed oil or fat of the present invention in reducing the off-taste caused by the non-sugar sweetener can be fully confirmed.

[0027] The content of the processed oil and fat in the beverage of the present invention is preferably 0.005% by weight or more. The upper limit of the content is preferably 1% by weight, more preferably 0.8% by weight, even more preferably 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, and most preferably 0.1% by weight. The lower limit of the content is more preferably 0.01% by weight, even more preferably 0.03% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, and most preferably 0.1% by weight. The content of the processed oil and fat contained in the beverage of the present invention is preferably 0.005% by weight or more relative to the beverage, in that the off-taste caused by the non-sugar sweetener can be further reduced.

[0028] In the beverage of the present invention, when the sweetness level of the non-saccharide sweetener contained at least in the beverage is S, the content of the non-saccharide sweetener in the beverage is x% by weight, and the content of the processed oil or fat of the present invention contained at least in the beverage is y% by weight, it is preferable that the relationship between S, x, and y satisfy the following formula (1): S×x / 10000+0.004≦y≦S×x / 1000+1 (1) Note that the "sweetness level of the non-saccharide sweetener" is a value set by a person who commercially manufactures and sells the non-saccharide sweetener. It is preferable that the relationship between the sweetness level S and content x of the non-sugar sweetener contained in the beverage of the present invention, and the content y of the processed oil / fat of the present invention contained in the beverage of the present invention, satisfies the above formula (1), in that this has the effect of further reducing the unpleasant taste caused by the non-sugar sweetener in the beverage containing at least the processed oil / fat and the non-sugar sweetener.

[0029] The beverage of the present invention can contain auxiliary ingredients as needed. For example, dairy ingredients (raw milk, cow's milk, concentrated skim milk, powdered skim milk, fresh cream, butter, etc.), carbohydrate sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, water-soluble cellulose, gelatin, pectin, etc.), starch (starch derived from grains such as rice, wheat, and rice, starch derived from corn, starch derived from potatoes such as potato and tapioca, or modified starches thereof, modified starches, etc.), emulsifiers ( Examples of suitable additives include lecithin, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, organic acid monoglycerides, etc.), salt, flavorings, colorings, acidulants, flavoring ingredients (coffee, cocoa, tea, chocolate ingredients, fruit juice, fruit pulp, nuts and seeds, honey, maple syrup, alcoholic beverages, etc.), and various nutrients (protein, amino acids, dietary fiber such as polydextrose, inulin, and indigestible dextrin, vitamins, minerals, etc.).

[0030] The beverage of the present invention refers to all beverages and is not particularly limited. The method for producing the beverage of the present invention is not particularly limited and can be produced by known methods. One example includes a method in which water is heated to 60 to 70°C, additives are added as needed, and the water phase is stirred to prepare a dissolved or dispersed aqueous phase, and then an oil phase prepared in advance containing an oil-soluble component is added, followed by pre-emulsification. After pre-emulsification, the mixture is homogenized in a homogenizer, sterilized by batch sterilization or UHT sterilization using an indirect heating method or a direct heating method, and then homogenized again in a homogenizer and cooled.

[0031] The present invention provides a method for reducing the off-flavors caused by non-sugar sweeteners in beverages containing at least a non-sugar sweetener by adding processed oils and fats that satisfy all of the following requirements (A) to (C): (A) the iodine value is 125 or less, (B) the triglyceride composition is randomized, and (C) the total content of palmitic acid and stearic acid in the constituent fatty acid composition is 10% by weight or more.

[0032] The effects of the present invention are not limited to beverages containing at least a non-sugar sweetener, but can also be achieved in any food or beverage containing at least a non-sugar sweetener. The water content of the food or beverage is preferably 0.1% by weight or more, more preferably 1% by weight or more, 3% by weight or more, or 5% by weight or more. In one embodiment, the source of water can be water. In another embodiment, the source of water can be water contained in the raw materials of the food or beverage. The food or beverage can include any beverage, food, etc., and is not particularly limited. Examples of products that can be included in the food and beverages include beverages such as cafe au lait, vegetable juice, soy milk drinks, dairy drinks, and soft drinks; desserts such as pudding, bavarois, jelly, frozen desserts, and soft mixes; creams such as whipped cream, pre-whipped cream, and cooking cream; fillings; whiteners; fermented foods such as yogurt, cheese, and fermented drinks; thick liquid foods; bakery products such as biscuits, cookies, bread, and cakes; chocolate products such as hydrated chocolate; spread products such as margarine and butter; seasoning products such as mayonnaise, dressings, sauces, dashi, and seasoned soups; soup products such as corn soup and clam chowder; and prepared foods such as fried foods, fish paste products, and poultry, animal, and fish products.

[0033] The present invention will be described in more detail below by showing examples of the present invention, but the spirit of the present invention is not limited to the following examples. In the examples, percentages, parts, and ratios are all by weight.

[0034] ■Method for measuring fatty acid composition The constituent fatty acid composition of processed fats and oils was measured in accordance with "Standard Test Methods for Analysis of Fats, Oils, and Related Materials 2.4.1.2 Methyl esterification method (boron trifluoride methanol method)" established by the Japan Oil Chemists' Society, by preparing fatty acid methyl esters, and measuring them in accordance with "Standard Test Methods for Analysis of Fats, Oils, and Related Materials 2.4.2.3 Fatty acid composition (capillary gas chromatography method)" established by the Japan Oil Chemists' Society. (Method for measuring iodine value) ■Method for measuring iodine value The iodine value of processed fats and oils and related materials was measured in accordance with "Standard Test Methods for Analysis of Fats, Oils, and Related Materials 2.3.4.1-2013." ■Method for measuring melting point The melting point of processed fats and oils and related materials was measured in accordance with "Standard Test Methods for Analysis of Fats, Oils, and Related Materials 2.2.4.2-1996."

[0035] Palm olein with an iodine value of 56 was used as the raw oil, and 0.2% by weight of sodium methylate was added as a catalyst to carry out random interesterification at 80°C for 30 minutes. After that, the oil was washed with water, bleached, and deodorized according to conventional methods. This was designated as Processed Oil Example 1.

[0036] ■ Processed Oil and Fat Example 2 Example 2 was prepared in the same manner as Processed Oil and Fat Example 1, except that a mixed oil consisting of 80 parts by weight of extremely hardened palm kernel stearin oil (extremely hardened palm kernel fractionated high melting point oil) and 20 parts by weight of medium-chain fatty acid-bound triglyceride was used as the raw oil for the interesterified oil.

[0037] ■ Processed Oil and Fat Example 3 Example 3 was prepared in the same manner as Processed Oil and Fat Example 1, except that a mixed oil consisting of 95 parts by weight of corn oil and 5 parts by weight of medium-chain fatty acid-bound triglyceride was used as the raw oil for the interesterified oil and fat.

[0038] (ii) Processed fats and oils Example 4 Example 4 was prepared in the same manner as Processed fats and oils Example 1, except that palm kernel oil having an iodine value of 17.5 was used as the raw material oil for the interesterified fats and oils.

[0039] (ii) Processed Oil and Fat Example 5 Example 5 was prepared in the same manner as Processed Oil and Fat Example 1, except that coconut oil having an iodine value of 8.5 was used as the raw oil for the interesterified oil and fat.

[0040] ■ Processed Oil and Fat Comparative Example 1 Palm olein (fractionated palm oil) with an iodine value of 56 was used.

[0041] ■ Comparative Example 2 of Processed Oil and Fat Palm stearin (fractionated palm oil) with an iodine value of 31 was used.

[0042] (ii) Comparative Example 3 of Processed Oil and Fat A mixed oil consisting of 80 parts by weight of extremely hardened palm kernel stearin oil (high melting point fractionated palm kernel oil) and 20 parts by weight of medium-chain fatty acid-linked triglyceride was used.

[0043] (ii) Comparative Example 4 of Processed Oil and Fat A mixed oil consisting of 95 parts by weight of corn oil and 5 parts by weight of medium-chain fatty acid-linked triglyceride was used.

[0044] (2) Oil and Fats Reference Example 1 Refined palm kernel oil (manufactured by Fuji Oil Co., Ltd.) with an iodine value of 17.5 was used.

[0045] (2) Oil and Fat Reference Example 2 Refined coconut oil (manufactured by Fuji Oil Co., Ltd.) with an iodine value of 8.5 was used.

[0046] (3) Oil and Fats Reference Example 3 Refined palm oil (manufactured by Fuji Oil Co., Ltd.) with an iodine value of 52 was used.

[0047] (2) Oils and Fats Reference Example 4 Medium-chain fatty acid-linked triglyceride (manufactured by Fuji Oil Co., Ltd.) was used.

[0048] The analytical values ​​of the above-mentioned processed fats and oils Examples 1 to 5, comparative examples 1 to 4, and reference fats and oils Examples 1 to 4 are shown in Tables 1-1 and 1-2. The melting points in the tables indicate slip melting points.

[0049] ■Table 1-1

[0050] ■Table 1-2

[0051] ■ Study 1 Beverage containing stevia extract Almond milk, a beverage containing stevia extract, was produced according to the formulation in Table 2-1 or Table 2-2, and the effect of processed oil or fat was examined. Various ingredients, excluding processed oil or fat, were added to warm water and stirred with a mixer or the like to dissolve. Next, processed oil or fat was added and dispersed, and finally the moisture content was adjusted with warm water to obtain a prepared liquid. The prepared liquid was homogenized using a high-pressure homogenizer or the like, filled into a retort pouch, and retort sterilization was performed (121°C, 30 minutes).

[0052] Flavor evaluation method Flavor evaluation was carried out by five trained panelists who are engaged in the research and development of beverage products on a daily basis. Evaluation was conducted according to the following "Flavor Evaluation Criteria" and judged by consensus. A score of 3 or higher was considered a pass.

[0053] ■Evaluation criteria for flavor evaluation 5 points: No off-flavor taste originating from non-sugar sweeteners is detected in the beverage. 4 points: A slight off-flavor taste originating from non-sugar sweeteners is detected in the beverage. 3 points: A weak off-flavor taste originating from non-sugar sweeteners is detected in the beverage. 2 points: An off-flavor taste originating from non-sugar sweeteners is detected in the beverage. 1 point: A strong off-flavor taste originating from non-sugar sweeteners is detected in the beverage.

[0054] ■Table 2-1 The sugar used was granulated sugar from Wada Sugar Co., Ltd. The almond paste used was dehulled almond paste from Tokai Nuts Co., Ltd. The non-sugar sweetener A used was "Steviron SG" (product sweetness level 200), a stevia extract from Morita Chemical Industry Co., Ltd.

[0055] ■Table 2-2

[0056] ■Discussion of Study 1 The results in Tables 2-1 to 2-2 show that in beverages containing processed oils and fats Examples 1 to 5 and non-sugar sweetener A (stevia extract), the off-flavor caused by the non-sugar sweetener was reduced.

[0057] ■ Study 2: Content of processed oils and fats in beverages containing a non-sugar sweetener (stevia extract) A cafe latte, a beverage containing stevia extract, was produced using the same procedure as in Study 1 according to the formulation in Table 3, and the effect of the content of processed oils and fats in the beverage on flavor evaluation was examined. The flavor of the produced cafe latte was evaluated according to the "Method for flavor evaluation" and "Evaluation criteria for flavor evaluation" in Study 1.

[0058] ■Table 3 - For milk, "Oishii Gyunyu" (registered trademark) from Meiji Co., Ltd. was used. - For coffee extract, "Coffee Extract BRA-19" from Takasago International Corporation was used. - For skim milk powder, Yotsuba Dairy Products Co., Ltd. was used. - For emulsifier, "CP-Y040" from Mitsubishi Chemical Corporation was used. - For pH adjuster, baking soda from Kishida Chemical Co., Ltd. was used. - For non-sugar sweetener A, "Steviron SG" (sweetness level 200), a stevia extract from Morita Chemical Industry Co., Ltd., was used.

[0059] ■Discussion of Study 2 The results in Table 3 show that in beverages containing processed oil / fat Example 2 or Example 3 and non-sugar sweetener A (stevia extract), when the content of processed oil / fat in the beverage is 0.01% by weight or more, the unpleasant taste caused by the non-sugar sweetener could be reduced.

[0060] ■ Study 3: Types of non-sugar sweeteners contained in beverages. Caffè lattes containing various non-sugar sweeteners were produced using the same procedures as in Study 1, according to the formulations in Tables 4-1 to 4-3, and the effects of the presence or absence of processed fats and oils were examined. The blending ratios of the various non-sugar sweeteners were adjusted based on the sweetness of the product. The flavor of the produced caffè lattes was evaluated according to the "Flavor Evaluation Method" and "Flavor Evaluation Criteria" in Study 1. In this study, we examined whether the relationship between S, x, and y satisfied the following formula (1), where S is the sweetness of the non-sugar sweetener, x% by weight is the content of the non-sugar sweetener in the beverage, and y% by weight is the content of the processed fats and oils in the beverage. S×x / 10000+0.004≦y≦S×x / 1000+1 (1) The results of the flavor evaluation and the verification of formula (1) are shown in Tables 4-1 to 4-3. When each test plot satisfied formula (1), the suitability was marked as "○", and when formula (1) was not satisfied, the suitability was marked as "×".

[0061] ■Table 4-1 The non-sugar sweetener B used was "Steviafin H" (sweetness level 200), an enzyme-treated stevia from Nippon Paper Industries Co., Ltd. The non-sugar sweetener C used was "Steviafin HN5-J" (sweetness level 200), an enzyme-treated stevia from Nippon Paper Industries Co., Ltd.

[0062] ■Table 4-2 The non-sugar sweetener D used was "Histevia M-K" (sweetness level 200), an enzyme-treated stevia from Ikeda Tohka Kogyo Co., Ltd. The non-sugar sweetener E used was "Sunet" (sweetness level 200), an acesulfame potassium from Mitsubishi Corporation Life Sciences Co., Ltd. The non-sugar sweetener F used was "Sunnature M30" (sweetness level 150), a Luo Han Guo extract from San-Ei Gen F.F.I.

[0063] ■Table 4-3 - For non-sugar sweetener G, sucralose (sweetness level 600) from San-Ei Gen F.F.I., Inc. was used. - For non-sugar sweetener H, "Neo Sanmarc AG" (sweetness level 4.5), a Sauerkraut preparation from San-Ei Gen F.F.I., Inc., was used. - For non-sugar sweetener I, "Sweet Up V-30" (sweetness level 30), an Advantame preparation from San-Ei Gen F.F.I., Inc., was used.

[0064] ■ Discussion of Study 3 The results in Tables 4-1 to 4-3 show that, similar to the processed oil / fat Example 2, the effect of reducing off-flavors derived from non-sugar sweeteners was achieved even in beverages containing a wide variety of non-sugar sweeteners. If the sweetness of the non-sugar sweetener is S, the content of the non-sugar sweetener in the beverage is x% by weight, and the content of the processed oil / fat in the beverage is y% by weight, the relationship between S, x, and y in the test plots corresponding to the examples conforms to formula (1), whereas the relationship between S, x, and y in the test plots corresponding to the comparative examples does not conform to formula (1), and no effect of reducing off-flavors derived from non-sugar sweeteners was observed. A correlation was observed between suitability for formula (1) and the effect of reducing off-flavors derived from non-sugar sweeteners.

[0065] ■ Study 4: Verification of the effects of roasted green tea latte A roasted green tea latte containing a non-sugar sweetener was produced using the same procedure as in Study 1, according to the formulation in Table 5, to verify the effects of the presence or absence of processed fats and oils. The produced roasted green tea latte was evaluated for flavor according to the "Method for flavor evaluation" and "Evaluation criteria for flavor evaluation" in Study 1.

[0066] ■Table 5 - The roasted green tea powder used was "Hojicha Powder FJ-DR" from AIYA Co., Ltd.

[0067] ■Discussion of Study 5 From the results in Table 5, the effects confirmed up to Study 3 were confirmed even when producing another beverage, roasted green tea latte.

[0068] ■ Study 6: Verification of the effects of vegetable juice Vegetable juice containing non-sugar sweeteners was produced according to the formulation in Table 6, and the effects of the presence or absence of processed fats and oils were verified. The produced vegetable juice was evaluated for flavor according to the "Method for flavor evaluation" and "Evaluation criteria for flavor evaluation" in Study 1.

[0069] ■Table 6 - For the vegetable juice, Kagome Co., Ltd.'s "Vegetable Life 100 Purple (3x concentrated)" was used.

[0070] ■Discussion of Study 6 From the results in Table 6, the effects confirmed up to Study 3 were confirmed even when producing another beverage, vegetable juice.

[0071] ■ Study 7: Verification of the effects of soft drinks Soft drinks containing non-sugar sweeteners were manufactured according to the formulation in Table 7, and the effects of the presence or absence of processed fats and oils were verified. Commercially available soft drinks were adjusted to 60°C, and non-sugar sweeteners and processed fats were added, followed by stirring and dissolution using a mixer or similar. This was then homogenized using a high-pressure homogenizer or similar, and cooled to 5°C to produce soft drinks. The produced soft drinks were evaluated for flavor according to the "Method for flavor evaluation" and "Evaluation criteria for flavor evaluation" in Study 1.

[0072] ■Table 7 The commercially available soft drink used was "Aquarius" from Coca-Cola Japan Co., Ltd.

[0073] ■Discussion of Study 7 From the results in Table 7, the effects confirmed up to Study 3 were confirmed even when producing a different type of beverage, a soft drink.

[0074] According to the present invention, by adding specific processed oils and fats to beverages that contain at least a non-sugar sweetener, it is possible to provide beverages in which the off-flavors caused by the non-sugar sweetener are reduced, which is extremely useful industrially.

Claims

1. A processed fat or oil that satisfies all of the following requirements (A) to (C) for use in beverages containing at least a non-sugar sweetener: (A) an iodine value of 125 or less; (B) a randomized triglyceride composition; and (C) the total content of palmitic acid and stearic acid in the constituent fatty acid composition is 10% by weight or more.

2. A beverage containing at least a processed oil or fat that satisfies all of the following requirements (A) to (C) and a non-sugar sweetener. (A) an iodine value of 125 or less; (B) a randomized triglyceride composition; and (C) a total content of palmitic acid and stearic acid in the constituent fatty acid composition of 10% by weight or more.

3. The beverage according to claim 2, wherein the non-sugar sweetener is one or more selected from the group consisting of stevia, sucralose, acesulfame potassium, advantame, thaumatin, and swingle extract.

4. A beverage according to claim 2 or 3, wherein the content of said processed oil or fat in said beverage is 0.005% by weight or more.

5. The beverage according to claim 2 or 3, wherein the content of the processed oil or fat in the beverage (y% by weight) satisfies the following formula (1): S×x / 10000+0.004≦y≦S×x / 1000+1 (1), where S is the sweetness intensity of the non-sugar sweetener and x% by weight is the content of the non-sugar sweetener in the beverage.

6. The beverage according to claim 4, wherein the content of the processed oil or fat in the beverage (y wt%) satisfies the following formula (1): S × x / 10000 + 0.004 ≦ y ≦ S × x / 1000 + 1 (1), where S is the sweetness intensity of the non-sugar sweetener and x wt% is the content of the non-sugar sweetener in the beverage.

7. A method for reducing the off-flavors resulting from non-sugar sweeteners in beverages containing at least a non-sugar sweetener by adding processed oils and fats that satisfy all of the following requirements (A) to (C) to the beverage: (A) The iodine value is 125 or less; (B) The triglyceride composition is randomized; and (C) The total content of palmitic acid and stearic acid in the constituent fatty acid composition is 10% by weight or more.

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