Composition, method for producing same, and method for suppressing off-odor of oils and fats including linoleic acid as constituent fatty acid

Abstract

The purpose of the present invention is to provide a composition in which the off-odor of an oil or fat occurring during storage is suppressed despite the composition containing an oil or fat including linoleic acid as a constituent fatty acid, and a method for suppressing the off-odor of oils and fats including linoleic acid as a constituent fatty acid. The present invention relates to a composition containing: an oil / fat (A) including linoleic acid as a constituent fatty acid; indigestible dextrin (B); and a flavor component (C).

Description

Composition, method for producing the same, and method for suppressing the deteriorated odor of oils and fats containing linoleic acid as a constituent fatty acid

[0001] The present invention relates to a composition containing an oil or fat containing linoleic acid as a constituent fatty acid and a method for producing the same. The present invention also relates to a method for suppressing the deterioration odor of an oil or fat containing linoleic acid as a constituent fatty acid.

[0002] Linoleic acid is a type of unsaturated fatty acid. Linoleic acid is necessary for the normal functioning of bodily tissues, but since it cannot be produced in the human body, it must be ingested through food. Vegetable oils contain linoleic acid as a constituent fatty acid and can provide energy to the body, so they are often used in nutritious general foods and health foods. For example, Patent Document 1 describes an oil-containing milk flavor composition containing (A) vegetable oil, (B) one or more selected from the group consisting of fatty acids and hydrolyzed fats and oils having 8 to 20 carbon atoms, (C) lactones having 6 to 14 carbon atoms, and (D) ketones having 4 to 13 carbon atoms, wherein the contents of (A), (B), (C), and (D) are within specific ranges.

[0003] Japanese Patent Application Laid-Open No. 2016-5451

[0004] However, the double bond structure of linoleic acid is chemically unstable, and heat, oxygen, and light can cause radical reactions, resulting in a characteristic deterioration odor. Furthermore, linoleic acid, an unsaturated fatty acid, can also undergo autoxidation. Therefore, during storage of a composition containing an oil or fat containing linoleic acid as a constituent fatty acid, the oil or fat may deteriorate, generating a deterioration odor (oily odor), which can adversely affect the flavor. Patent Document 1 does not discuss a method for suppressing the deterioration odor of oil or fat containing linoleic acid as a constituent fatty acid during storage.

[0005] The present invention aims to provide a composition that contains fats and oils containing linoleic acid as a constituent fatty acid, but that suppresses the deterioration odor of fats and oils that occurs during storage, and a method for suppressing the deterioration odor of fats and oils that contain linoleic acid as a constituent fatty acid.

[0006] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that by adding indigestible dextrin and a flavor component to a composition containing an oil or fat containing linoleic acid as a constituent fatty acid, the deterioration odor (oily odor) of the oil or fat that occurs during storage can be suppressed.

[0007] That is, the present invention relates to the following compositions, methods for producing compositions, and methods for suppressing the deteriorated odor of fats and oils containing linoleic acid as a constituent fatty acid, but is not limited thereto: [1] A composition containing fats and oils (A) containing linoleic acid as a constituent fatty acid, resistant dextrin (B), and a flavor component (C). [2] The composition according to [1] above, wherein the flavor component (C) is at least one selected from the group consisting of coffee extract, matcha green tea, and cocoa powder. [3] The composition according to [1] or [2] above, wherein the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of resistant dextrin (B) (linoleic acid / (B)) is 0.01 to 0.5. [4] The composition according to any of [1] to [3] above, wherein the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of flavor component (C) (linoleic acid / (C)) is 0.1 to 1. [5] The composition according to any one of [1] to [4] above, wherein the content of the indigestible dextrin (B) is 5 to 40% by weight based on the solid content. [6] The composition according to any one of [1] to [5] above, wherein the content of the flavor component (C) is 1 to 10% by weight based on the solid content. [7] The composition according to any one of [1] to [6] above, wherein the oil / fat (A) containing linoleic acid as a constituent fatty acid is safflower oil. [8] The composition according to any one of [1] to [7] above, which is an oral composition. [9] The composition according to any one of [1] to [8] above, which is in the form of granules, fine granules, or powder.

[10] A method for producing the composition according to any one of [1] to [9] above, comprising the step of mixing the oil / fat (A) containing linoleic acid as a constituent fatty acid, the indigestible dextrin (B), and the flavor component (C).

[11] A method for suppressing the deterioration odor of fats and oils containing linoleic acid as a constituent fatty acid, comprising a step of mixing fats and oils (A) containing linoleic acid as a constituent fatty acid, indigestible dextrin (B), and a flavor component (C).

[0008] According to the present invention, there can be provided a composition that contains fats and oils containing linoleic acid as a constituent fatty acid, but that suppresses the deterioration odor of fats and oils that occurs during storage, and a method for suppressing the deterioration odor of fats and oils that contain linoleic acid as a constituent fatty acid.

[0009] The composition of the present invention contains an oil (A) containing linoleic acid as a constituent fatty acid, a resistant dextrin (B), and a flavor component (C). By incorporating a combination of the resistant dextrin (B) and the flavor component (C) into the oil (A) containing linoleic acid as a constituent fatty acid (hereinafter sometimes referred to as oil (A)), it is possible to obtain a composition that suppresses the deterioration odor of the oil during storage, despite containing the oil.

[0010] In the present invention, fats and oils containing linoleic acid as a constituent fatty acid refer to fats and oils containing triglycerides containing linoleic acid as a constituent fatty acid. In the present invention, fats and oils include fats and oils containing only triglycerides and fats containing triglycerides as the main component and other lipids such as diglycerides, monoglycerides, phospholipids, cholesterol, and free fatty acids. In the present invention, fats and oils include compositions containing these lipids. The fats and oils (A) containing linoleic acid as a constituent fatty acid may contain one or more compounds containing linoleic acid, such as diglycerides, monoglycerides, phospholipids, sterol esters, and alkyl esters of linoleic acid, each containing linoleic acid as a constituent fatty acid. The fats and oils (A) may contain free linoleic acid (linoleic acid as a free fatty acid).

[0011] In the present invention, the fat (A) is not limited in any way by its origin or production method, but is preferably a plant-derived fat (vegetable fat), more preferably a vegetable oil, and even more preferably an edible vegetable oil. Examples of fats (A) containing linoleic acid as a constituent fatty acid include vegetable oils such as safflower oil, soybean oil, corn oil, palm oil, rapeseed oil, rice bran oil, sesame oil, olive oil (preferably virgin olive oil), and sunflower oil. The fat (A) may be a single type of fat or a combination of two or more types of fats or oils. In one embodiment, the fat (A) containing linoleic acid as a constituent fatty acid is preferably at least one selected from the group consisting of safflower oil, soybean oil, and corn oil, more preferably safflower oil. The vegetable oil may be obtained by any extraction method. According to the present invention, a composition can be obtained that contains a vegetable oil containing linoleic acid as a constituent fatty acid, yet suppresses the deterioration odor of the vegetable oil that occurs during storage.

[0012] The content of the fat (A) containing linoleic acid as a constituent fatty acid in the composition of the present invention is preferably 1.5 wt% or more, more preferably 1.6 wt% or more, even more preferably 1.7 wt% or more, particularly preferably 1.8 wt% or more, based on the solid content of the composition, and is preferably 5.5 wt% or less, more preferably 5.0 wt% or less, even more preferably 4.9 wt% or less, and particularly preferably 2.5 wt% or less. In one aspect, the content of the fat (A) in the composition of the present invention is preferably 1.5 to 5.5 wt%, more preferably 1.6 to 5.0 wt%, even more preferably 1.8 to 4.9 wt%, and particularly preferably 1.8 to 2.5 wt% based on the solid content. In the present invention, the content in the solid content refers to the content in the composition when the composition is in a solid form (including granules, fine granules, powder, etc.). When the composition is in a liquid or gel form, the solid content refers to the components in the composition other than water.

[0013] As the fat or oil (A) containing linoleic acid as a constituent fatty acid, a fat or oil having a linoleic acid content of 20 to 70% by weight, calculated as free linoleic acid, is preferred, and a fat or oil having a linoleic acid content of 25 to 65% by weight, calculated as free linoleic acid, is more preferred. An example of a commercially available product of such a fat or oil is Safflower Oil Powder 30E (manufactured by Ikeda Tohka Kogyo Co., Ltd.). In the composition of the present invention, at least a portion of the linoleic acid is present as a constituent fatty acid such as triglyceride, and therefore the linoleic acid content is expressed as the amount calculated as free linoleic acid. In the present invention, the linoleic acid content includes linoleic acid contained as a constituent fatty acid in compounds such as triglycerides. The linoleic acid content is the total content of free linoleic acid and linoleic acid contained as a constituent fatty acid in compounds such as triglycerides. The linoleic acid content calculated as free linoleic acid can be measured by gas chromatography.

[0014] The content of linoleic acid in the composition of the present invention, calculated as free linoleic acid, in the solid content is preferably 0.5% by weight or more, more preferably 0.8% by weight or more, and even more preferably 1% by weight or more, and is preferably 5% by weight or less, more preferably 3% by weight or less, and even more preferably 2.5% by weight or less. In one embodiment, the content of linoleic acid in the composition of the present invention, calculated as free linoleic acid, in the solid content is preferably 0.5 to 5% by weight, more preferably 0.8 to 3% by weight, and even more preferably 1 to 2.5% by weight. When the content of linoleic acid in the solid content, calculated as free linoleic acid, is within the above range, the deterioration odor of oils and fats that occurs during storage can be further suppressed.

[0015] The composition of the present invention contains a resistant dextrin (B). Resistant dextrin is a type of dextrin, a resistant starch hydrolyzate that is resistant to digestion by human digestive enzymes. It can be obtained, for example, by hydrolyzing roasted dextrin with α-amylase and glucoamylase. Resistant dextrin is commercially available in the form of powder, fine granules, granules, etc., and these commercially available products can be used. Furthermore, since resistant dextrin is water-soluble, it may also be used in the form of an aqueous solution. Examples of commercially available resistant dextrins include Sandec #150 (registered trademark, Sanwa Starch Co., Ltd.), Fibersol 2 (trade name, Matsutani Chemical Industry Co., Ltd.), and Gron G brand resistant dextrin (Ultimate Life Co., Ltd.). Furthermore, the term "resistant dextrin" as used herein also includes hydrogenated reduced resistant dextrin.

[0016] The content of the resistant dextrin (B) in the composition of the present invention is preferably 5% by weight or more, more preferably 8% by weight or more, even more preferably 10% by weight or more, based on the solid content, and is preferably 40% by weight or less, more preferably 36% by weight or less, and even more preferably 30% by weight or less. In one embodiment, the content of the resistant dextrin (B) in the composition of the present invention is preferably 5 to 40% by weight, more preferably 8 to 36% by weight, and even more preferably 10 to 30% by weight, based on the solid content. When the content of the resistant dextrin in the composition is within the above range, the deterioration odor of oils and fats that occurs during storage can be further suppressed.

[0017] The method for measuring the content of indigestible dextrin is not particularly limited, and for example, HPLC can be used. For example, the content of polysaccharides can be measured by high performance liquid chromatography (enzyme-HPLC method), which is a method for analyzing dietary fiber described in Eishin No. 13 ("Methods for Analyzing Nutritional Components, etc. in the Nutrition Labeling Standards").

[0018] In the composition of the present invention, the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of the resistant dextrin (B) (linoleic acid / (B)) is preferably 0.01 or more, more preferably 0.045 or more, even more preferably 0.065 or more, particularly preferably 0.067 or more, and is preferably 0.5 or less, more preferably 0.2 or less, even more preferably 0.15 or less, and particularly preferably 0.1 or less. In one embodiment, the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of the resistant dextrin (B) (linoleic acid / (B)) is preferably 0.01 to 0.5, more preferably 0.045 to 0.2, even more preferably 0.065 to 0.15, and particularly preferably 0.067 to 0.1. When the weight ratio of the content of linoleic acid (in terms of free linoleic acid) to the content of indigestible dextrin (B) (linoleic acid / (B)) is within the above range, it is possible to further enhance the flavor of the composition while suppressing the deterioration odor of fats and oils due to oxidative degradation derived from linoleic acid. Furthermore, when the composition is eaten, the flavor of the deterioration odor of fats and oils is less likely to linger in the mouth.

[0019] The flavor component (C) in the composition of the present invention is a component that imparts a fragrance and taste to the composition. The flavor component is preferably one that can be used in foods and beverages. In one aspect, a plant-derived flavor component can be preferably used as the flavor component (C). This is because the use of a plant-derived flavor component can more effectively suppress the deterioration odor of fats and oils that occurs during storage. The composition of the present invention may contain one type of flavor component, or may contain two or more types. Note that the flavor component in the present invention does not include dairy products and sweeteners, which will be described later. In the present invention, the flavor component (C) is preferably at least one selected from the group consisting of coffee extract, matcha, and cocoa powder. Coffee extract is more preferred from the viewpoint of more effectively suppressing the deterioration odor of fats and oils.

[0020] Examples of coffee extracts include an extract obtained by extracting roasted coffee beans or crushed coffee beans with water (including hot water), a concentrate obtained by concentrating the extract, and a dried product of the extract or concentrate. The coffee extract may be in a liquid form, a solid form such as a powder, or a slurry or gel. A solid form such as a powder is preferred. The coffee extract is preferably an extract obtained by extracting roasted coffee beans or crushed coffee beans with water, or a dried product of the concentrate. Coffee extracts typically contain aroma components such as 2-furfurylthiol (a component that imparts a roasted aroma), vanillin (a component that imparts a vanilla aroma), and guaiacol (a component that imparts a spicy aroma). Taste components also include caffeine, chlorogenic acid, and caffeic acid.

[0021] Commercially available coffee extracts (e.g., commercially available instant coffee) can be used. Examples of commercially available coffee extracts include instant coffee (Nescafe) manufactured by Nestle and instant coffee manufactured by UCC Ueshima Coffee Co., Ltd. The coffee extract is preferably a coffee extract obtained by extracting roasted coffee beans having an L value of 16 to 26, more preferably an L value of 17 to 23, and even more preferably an L value of 17 to 21. The L value represents brightness and serves as an index of the roasting level of roasted coffee beans. The L value can be measured using a colorimeter. The coffee extract is more preferably a powder obtained by drying an extract obtained by extracting roasted coffee beans having an L value of 19±1 with water.

[0022] Matcha is powdered tencha. Tencha is made by steaming and then drying the leaves of the tea plant, which belongs to the genus Camellia and belongs to the family Theaceae. In the present invention, matcha produced by a method known in the art can be used. Matcha contains aroma components such as dimethyl sulfide (a component that imparts a green laver aroma), 2-methylpropanal (a component that imparts a malt aroma), and 3-methylbutanal (a component that imparts a cocoa aroma). It also contains taste components such as catechin and caffeine. Commercially available matcha can be used. For example, matcha is commercially available from Ito En Co., Ltd., AIYA Co., Ltd. (Saijoen brand), etc.

[0023] Cocoa powder is obtained by removing cocoa butter from cocoa mass and powdering it. The cocoa powder may contain cocoa butter. Cocoa powder contains aroma components such as 2-ethyl-3,6-dimethylpyrazine (a component that imparts a roasted aroma), γ-nonalactone (a component that imparts a sweet aroma), and 4-vinylguaiacol (a component that imparts a smoky aroma). It also contains taste components such as polyphenols. Commercially available cocoa powders can be used. An example of a commercially available product is cocoa powder from Takahashi Co., Ltd.

[0024] The content of the flavor component (C) in the composition of the present invention can be appropriately set depending on the type of flavor component. The content of the flavor component (C) in the composition of the present invention is preferably 1 wt % or more, more preferably 2 wt % or more, even more preferably 2.5 wt % or more, based on the solid content, and is preferably 10 wt % or less, more preferably 9.5 wt % or less, and even more preferably 8.6 wt % or less. In one embodiment, the content of the flavor component (C) in the composition of the present invention is preferably 1 to 10 wt %, more preferably 2 to 9.5 wt %, and even more preferably 2.5 to 8.6 wt % based on the solid content. When the composition contains two or more types of flavor component (C), the above content refers to the total content of those components.

[0025] When the composition of the present invention contains a coffee extract, the content of the coffee extract solids is preferably 1 to 10 wt %, more preferably 2 to 8 wt %, and even more preferably 2.5 to 3.5 wt % of the solids of the composition. In the present invention, the content of the coffee extract is expressed as the content of the solids of the coffee extract. The solids of the coffee extract refer to the soluble solids contained in the coffee extract, its concentrate, or a dried product thereof. The soluble solids are those extracted from coffee beans.

[0026] When the composition of the present invention contains matcha, the content thereof is preferably 1 to 10 wt %, more preferably 2 to 8 wt %, and even more preferably 3 to 5 wt %, of the solid content of the composition.

[0027] When the composition of the present invention contains cocoa powder, the content of the cocoa powder in the solid content of the composition is preferably 1 to 10 wt. %, more preferably 5 to 9.5 wt. %, and even more preferably 8 to 9 wt. In the present invention, the content of the flavor component (C) in the solid content of the composition is preferably within the above range.

[0028] In the composition of the present invention, the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of the flavor component (C) (linoleic acid / (C)) is preferably 0.1 or more, more preferably 0.2 or more, even more preferably 0.3 or more, even more preferably 0.4 or more, particularly preferably 0.5 or more, and is preferably 1 or less, more preferably 0.9 or less, and even more preferably 0.8 or less. In one aspect, the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of the flavor component (C) (linoleic acid / (C)) is preferably 0.1 to 1, more preferably 0.2 to 1, even more preferably 0.3 to 0.9, even more preferably 0.4 to 0.9, and particularly preferably 0.5 to 0.8. When the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of the flavor component (C) (linoleic acid / (C)) is within the above range, the flavor of deteriorated oils and fats is less likely to remain in the mouth when the composition is eaten. In addition, the flavor derived from the flavor component (C) is perceived favorably, which makes it possible to further enhance the flavor of the composition while suppressing the deterioration odor of fats and oils due to oxidative degradation derived from linoleic acid.

[0029] In one embodiment of the present invention, when the composition contains matcha, the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of matcha in the composition (linoleic acid / matcha) is preferably 0.1 to 1, more preferably 0.2 to 0.9, and even more preferably 0.3 to 0.8.

[0030] In one embodiment of the present invention, when the composition contains a coffee extract, the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of the coffee extract (solid content) in the composition (linoleic acid / coffee extract) is preferably 0.2 to 1, more preferably 0.3 to 0.9, and even more preferably 0.4 to 0.8.

[0031] In one embodiment of the present invention, when the composition contains cocoa powder, the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of cocoa powder in the composition (linoleic acid / cocoa powder) is preferably 0.1 to 1, more preferably 0.1 to 0.9, and even more preferably 0.1 to 0.8.

[0032] The composition of the present invention may contain components other than the above components (A), (B), and (C) (hereinafter referred to as "other components"), as long as the effects of the present invention are not impaired. Examples of other components include amino acids, proteins, dairy products, sweeteners, vitamins, minerals, peptides (e.g., L-carnosine), additives, etc. The other components may be one type or two or more types. Note that the other components do not include the above components (A), (B), and (C).

[0033] Examples of dairy products include skim milk powder, whole milk powder, whey powder, fresh cream, and powdered milk cream. The dairy product may be one type or two or more types. In one aspect, the composition of the present invention preferably contains a dairy product, and more preferably contains one or two or more types of skim milk powder, whole milk powder, and powdered milk cream. When the composition contains a dairy product, the flavor of the composition is improved. The content of the dairy product in the composition of the present invention is, for example, preferably 10 to 50 wt %, more preferably 25 to 45 wt %, and even more preferably 30 to 43 wt %, based on the solid content. Commercially available dairy products can be used. For example, skim milk powder is commercially available from Yotsuba Dairy Products Co., Ltd., Morinaga Milk Industry Co., Ltd., and the like. Commercially available powdered milk cream includes, for example, Crepe (trade name) from Morinaga Milk Industry Co., Ltd.

[0034] The sweetener is preferably a non-sugar sweetener, and examples thereof include sucralose, acesulfame potassium, monk fruit extract, and stevia extract. The sweetener may be one type or two or more types. The sweetener is preferably at least one type selected from the group consisting of sucralose and acesulfame potassium. In one aspect, the composition of the present invention preferably contains a sweetener. The inclusion of a sweetener in the composition improves the flavor of the composition. Commercially available sweeteners can be used. For example, when the sweetener in the composition of the present invention is at least one type selected from the group consisting of sucralose and acesulfame potassium, the content of the sweetener in the composition of the present invention is preferably 0.001 to 0.1 wt %, more preferably 0.02 to 0.08 wt %, based on the solid content.

[0035] Examples of vitamins include vitamin A, vitamin E, vitamin C, vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, biotin, and pantothenic acid. The amounts of vitamins are particularly preferably 5000 IU or more of vitamin A, 30 IU or more of vitamin E, 60 mg or more of vitamin C, 1.5 mg or more of vitamin B1, 1.7 mg or more of vitamin B2, 20 mg or more of niacin, 2.0 mg or more of vitamin B6, 6 μg or more of vitamin B12, 0.4 mg or more of folic acid, 0.3 μg or more of biotin, and 10 mg or more of pantothenic acid per 1000 kcal of the composition of the present invention. The composition of the present invention preferably contains the above amounts of vitamins per 1000 kcal of the composition. Examples of minerals include calcium, phosphorus, iron, iodine, magnesium, copper, zinc, potassium, manganese, and sodium. The amount of minerals is particularly preferably 1 g or more of calcium, 1 g or more of phosphorus, 18 mg or more of iron, 150 μg or more of iodine, 400 mg or more of magnesium, 2 mg or more of copper, 15 mg or more of zinc, 1.2 mg or more of potassium, 2 mg or more of manganese, and 1 g or more of sodium per 1000 kcal of the composition of the present invention. The composition of the present invention preferably contains minerals in the above amounts per 1000 kcal of the composition. Examples of raw materials containing minerals include organic acid salts (gluconates, citrates, tartrates, malates, etc.), inorganic salts (chlorides, hydroxides, sulfates, nitrates, phosphates, etc.), carbonates, mineral yeast, eggshell calcium, seashell calcium, coral calcium, whey minerals, and dolomite. The vitamins and minerals may each be one type, or two or more types. When vitamins and / or minerals are incorporated into the composition of the present invention, the total content of these is preferably 0.5 to 1.5 wt % of the solid content of the composition. The composition of the present invention may contain soybean-derived proteins and the like.

[0036] The additive is preferably an additive that can be used in foods and beverages, oral pharmaceuticals, or oral quasi-drugs. Examples of the additive include excipients (dextrin (dextrin other than indigestible dextrin) and the like), binders, antioxidants, emulsifiers, colorants, etc.

[0037] The composition of the present invention is preferably an oral composition. An oral composition refers to a composition that can be orally ingested. Examples of oral compositions include foods and beverages, oral pharmaceuticals, and oral quasi-drugs, with foods and beverages being preferred. Foods and beverages include general foods and beverages, meal replacement products (MRPs), health foods, health drinks, functional foods, foods for specified health uses, dietary supplements, and foods and beverages for patients. When the composition of the present invention is an oral composition, the calorie content per serving of the composition is preferably 400 kcal or less, and more preferably 200 to 400 kcal. In one embodiment, the composition of the present invention can be preferably used as a meal replacement (MRP). When the composition of the present invention is a meal replacement (MRP), the calorie content per serving of the composition is preferably 400 kcal or less, and more preferably 200 to 400 kcal.

[0038] In one aspect, the composition of the present invention preferably contains dairy products, sweeteners, vitamins, and minerals in addition to the above-mentioned components (A), (B), and (C). In one aspect, the composition of the present invention preferably contains vitamin A, vitamin E, vitamin C, vitamin B1, vitamin B2, niacin, vitamin B6, vitamin B12, folic acid, biotin, pantothenic acid, calcium, phosphorus, iron, iodine, magnesium, copper, zinc, potassium, manganese, sodium, skim milk powder, powdered milk cream, and a sweetener. The composition of the present invention may be a meal replacement (MRP) containing the above-mentioned vitamins and minerals. The composition of the present invention may further contain linoleic acid (free linoleic acid) in addition to the above-mentioned component (A). In the present invention, the content of linoleic acid in the composition, calculated as free linoleic acid, also includes free linoleic acid derived from a raw material other than the oil (A). According to the present invention, a composition can be obtained that contains the oil (A), vitamins, minerals, dairy products, and a sweetener, and that suppresses the deterioration odor of the oil.

[0039] In one embodiment, when the composition of the present invention is an oral composition, the content of linoleic acid in the composition, calculated as free linoleic acid, per daily intake for an adult is preferably 650 to 1900 mg, more preferably 670 to 1800 mg, even more preferably 670 to 1340 mg, and particularly preferably 900 to 1340 mg.

[0040] The form of the composition of the present invention is not particularly limited and may be a solid (including granules, fine granules, powder, etc.), a liquid, etc., but a solid form is preferred, and a granule, fine granule, or powder form is more preferred. In one aspect, the composition of the present invention can be suitably used as a solid beverage (solid beverage composition). A solid beverage is a solid composition that is mixed with a drinking solvent such as water or milk to produce a beverage. The solid beverage can be in any form, such as granules, fine granules, or powder.

[0041] The composition of the present invention can be produced by mixing the above-mentioned oil (A), resistant dextrin (B), and flavor component (C), and, if necessary, other raw materials. A method for producing a composition, comprising the step of mixing an oil (A) containing linoleic acid as a constituent fatty acid, an resistant dextrin (B), and a flavor component (C), also constitutes one aspect of the present invention. The composition of the present invention described above can be produced by the above-mentioned production method. The present invention also encompasses a method for suppressing the deterioration odor of an oil or fat containing linoleic acid as a constituent fatty acid, comprising the step of mixing an oil or fat (A) containing linoleic acid as a constituent fatty acid, an resistant dextrin (B), and a flavor component (C). By mixing an oil or fat (A) containing linoleic acid as a constituent fatty acid, an resistant dextrin (B), and a flavor component (C), the deterioration odor of an oil or fat containing linoleic acid as a constituent fatty acid can be suppressed in the resulting composition.

[0042] In the production method and method for suppressing the deteriorated odor of fats and oils of the present invention, the fats and oils (A) containing linoleic acid as a constituent fatty acid, the resistant dextrin (B), and the flavor component (C), as well as preferred embodiments thereof, are the same as those of the composition of the present invention described above. The weight ratio of linoleic acid, calculated as free linoleic acid, to the resistant dextrin (B) (linoleic acid / (B)) is preferably 0.01 to 0.5, more preferably 0.045 to 0.2, even more preferably 0.065 to 0.15, and particularly preferably 0.067 to 0.1. The weight ratio of linoleic acid, calculated as free linoleic acid, to the flavor component (C) (linoleic acid / (C)) is preferably 0.1 to 1, more preferably 0.2 to 1, even more preferably 0.3 to 0.9, even more preferably 0.4 to 0.9, and particularly preferably 0.5 to 0.8. In the present invention, it is preferable to mix the fats and oils (A), the indigestible dextrin (B), and the flavor component (C) so that the contents of these in the resulting composition are within the above-mentioned ranges. In the production method and the method for suppressing the deteriorated odor of fats and oils of the present invention, the preferred ranges of the contents of each component, such as the content of linoleic acid in terms of free linoleic acid, in the resulting composition are also the same as those in the composition of the present invention described above.

[0043] In one embodiment of the present invention, when matcha is used as the flavor component (C), the weight ratio of linoleic acid to matcha, calculated as free linoleic acid (linoleic acid / matcha) is preferably 0.1 to 1, more preferably 0.2 to 0.9, and even more preferably 0.3 to 0.8. In one embodiment of the present invention, when coffee extract is used as the flavor component (C), the weight ratio of linoleic acid to coffee extract (solid content), calculated as free linoleic acid (linoleic acid / coffee extract) is preferably 0.2 to 1, more preferably 0.3 to 0.9, and even more preferably 0.4 to 0.8. In one embodiment of the present invention, when cocoa powder is used as the flavor component (C), the weight ratio of linoleic acid to cocoa powder, calculated as free linoleic acid (linoleic acid / cocoa powder) is preferably 0.1 to 1, more preferably 0.1 to 0.9, and even more preferably 0.1 to 0.8.

[0044] The order in which the components are mixed is not particularly limited, and all the raw materials may be mixed simultaneously or sequentially. For example, when all the raw materials are powders, a powder composition can be produced by mixing all the raw materials as they are.

[0045] When powdered raw materials and liquid raw materials are used, for example, the powdered raw materials are first mixed, and the liquid raw material is mixed with or sprayed onto the resulting powder mixture, followed by drying to produce a granular, granular, or powdered composition. Alternatively, a liquid composition can be produced by dissolving or dispersing the powdered raw material in the liquid raw material.

[0046] In this specification, a numerical range expressed by a lower limit and an upper limit, i.e., "lower limit to upper limit," includes both the lower limit and the upper limit. For example, a range expressed by "1 to 2" means 1 or more and 2 or less, including 1 and 2. In this specification, the upper and lower limits may be any combination of ranges. All academic literature and patent documents described in this specification are incorporated herein by reference.

[0047] The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited to these examples.

[0048] The raw materials used in the examples are listed below. Safflower oil-containing powder: powder containing approximately 50% by weight of safflower oil (containing approximately 30% by weight of linoleic acid calculated as free linoleic acid; manufactured by Ikeda Tohka Kogyo Co., Ltd.) (B) Indigestible dextrin: powdered indigestible dextrin (C1) Matcha powder: matcha (C2) Coffee powder: instant coffee (C3) Cocoa powder: pure cocoa powder Skim milk powder: skim milk powder Cream powder: powdered milk cream made from milk Sweetener A: acesulfame potassium Sweetener B: sucralose Dextrin: maltodextrin (powder) Commercially available products were used for the above raw materials.

[0049] Example 1 The raw materials listed in Table 1 were accurately weighed, mixed, and then sieved through a 20-mesh sieve to homogenize, yielding compositions (powder compositions) of Levels 1-1 to 1-4. The safflower oil-containing powders used in Examples 1 to 3 had a linoleic acid content of 30% by weight, calculated as free linoleic acid. The safflower oil-containing powders had a safflower oil content of 48% by weight. The linoleic acid content of the compositions of Levels 1-1 to 1-4, calculated as free linoleic acid, was 1.17% by weight (671 mg). Table 1 also shows the content (% by weight) of each component in the composition, the weight ratio of the linoleic acid content, calculated as free linoleic acid, to the content of indigestible dextrin (B) (linoleic acid / (B)), and the weight ratio of the linoleic acid content, calculated as free linoleic acid, to the content of matcha powder (C1) (linoleic acid / (C1)). The content of safflower oil in the compositions of Levels 1-1 to 1-4 was 1.87% by weight.

[0050]

[0051] Example 2 Compositions of Levels 2-1 to 2-4 were prepared in the same manner as in Example 1, except that the blending amounts of each raw material were as shown in Table 2. The content of linoleic acid in the compositions of Levels 2-1 to 2-4, calculated as free linoleic acid, was 1.18% by weight (671 mg). Table 2 also shows the content (% by weight) of each component in the compositions of Levels 2-1 to 2-4, the weight ratio of the content of linoleic acid calculated as free linoleic acid to the content of indigestible dextrin (B) (linoleic acid / (B)), and the weight ratio of the content of linoleic acid calculated as free linoleic acid to the content of coffee powder (C2) (linoleic acid / (C2)). The content of safflower oil in the compositions of Levels 2-1 to 2-4 was 1.88% by weight.

[0052]

[0053] Example 3 Compositions of Levels 3-1 to 3-4 were prepared in the same manner as in Example 1, except that the blending amounts of each raw material were as shown in Table 3. The content of linoleic acid in the compositions of Levels 3-1 to 3-4, calculated as free linoleic acid, was 1.15% by weight (671 mg). Table 3 also shows the content (% by weight) of each component in the compositions of Levels 3-1 to 3-4, the weight ratio of the content of linoleic acid calculated as free linoleic acid to the content of indigestible dextrin (B) (linoleic acid / (B)), and the weight ratio of the content of linoleic acid calculated as free linoleic acid to the content of cocoa powder (C3) (linoleic acid / (C3)). The content of safflower oil in the compositions of Levels 3-1 to 3-4 was 1.83% by weight.

[0054]

[0055] <Evaluation of Oily Odor> The compositions obtained in Examples 1 to 3 were placed in aluminum pouches, sealed, and subjected to accelerated aging at a constant temperature of 55°C and 75% RH for 3 days. 200 mL of water was added to the accelerated aging composition (total amount), and the mixture was shaken with a shaker to prepare a food or beverage in which the composition was dispersed in water. The prepared food or beverage was evaluated for the intensity of the oily odor (the odor of deteriorated oils and fats) of the composition by a well-trained sensory panel of four members. In the evaluation, the prepared food or beverage was first poured into a plastic cup, the smell was sensed, and then approximately 50 mL was swallowed. The perceived oily odor level was evaluated using the following evaluation criteria (1 to 4 points) in 0.5-point increments (7 levels) while referring to the evaluation criteria. The scores of the four panelists were then averaged. (Evaluation criteria for oily odor level) 1 point: Not suppressed at all 2 points: Slightly not suppressed 3 points: Suppressed 4 points: Significantly suppressed

[0056] Table 4 shows the evaluation results of the composition obtained in Example 1. Table 5 shows the evaluation results of the composition obtained in Example 2. Table 6 shows the evaluation results of the composition obtained in Example 3. The results are shown as average scores.

[0057]

[0058]

[0059]

[0060] In a composition containing a flavor component (matcha, coffee extract, or cocoa powder) in addition to an oil or fat containing linoleic acid as a constituent fatty acid, the oily odor (the odor of deteriorated oil or fat) was significantly suppressed compared to a composition not containing a flavor component. When the composition contained a combination of a flavor component and indigestible dextrin, the oily odor was further suppressed.

[0061] Example 4: Matcha-flavored compositions were prepared using matcha powder as the flavor component. Compositions were prepared in the same manner as in Example 1, except that the blending amounts of each ingredient were as shown in Table 7 (Levels 4-1 to 4-3). Table 7 also shows the content (wt%) of each component in the compositions of Levels 4-1 to 4-3. The safflower oil-containing powder used in Examples 4 to 6 had a linoleic acid content of 31.8 wt% calculated as free linoleic acid. This safflower oil-containing powder had a safflower oil content of 48 wt%. The linoleic acid content of the compositions of Levels 4-1 to 4-2, calculated as free linoleic acid, was 1.17 wt% (670 mg). The linoleic acid content of the composition of Level 4-3, calculated as free linoleic acid, was 1.56 wt% (894 mg). The weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of indigestible dextrin (B) (linoleic acid / (B)) and the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of matcha powder (C1) (linoleic acid / (C1)) are also shown in Table 7. The safflower oil content in the compositions of Levels 4-1 and 4-2 was 1.76 wt%, and the safflower oil content in the composition of Level 4-3 was 2.35 wt%.

[0062]

[0063] Example 5: Coffee flavor compositions were prepared using coffee powder as the flavor and aroma component. Compositions of Levels 5-1 to 5-5 were prepared in the same manner as in Example 1, except that the blending amounts of each ingredient were as shown in Table 8. Table 8 also shows the content (wt%) of each component in the compositions of Levels 5-1 to 5-5. The content of linoleic acid in the compositions of Levels 5-1 to 5-3, calculated as free linoleic acid, was 1.18 wt% (670 mg). The content of linoleic acid in the compositions of Levels 5-4 to 5-5, calculated as free linoleic acid, was 1.57 wt% (894 mg). Table 8 also shows the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of indigestible dextrin (B) (linoleic acid / (B)) and the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of coffee powder (C2) (linoleic acid / (C2)). The safflower oil content in the compositions of Levels 5-1 to 5-3 was 1.78% by weight, and the safflower oil content in the compositions of Levels 5-4 to 5-5 was 2.37% by weight.

[0064]

[0065] Example 6: Cocoa-flavored compositions were produced using cocoa powder as the flavor component. Compositions of Levels 6-1 to 6-3 were prepared in the same manner as in Example 1, except that the amounts of each ingredient were as shown in Table 9. Table 9 also shows the content (wt%) of each component in the compositions of Levels 6-1 to 6-3. The content of linoleic acid in the compositions of Levels 6-1 and 6-2, calculated as free linoleic acid, was 1.15 wt% (670 mg). The content of linoleic acid in the composition of Level 6-3, calculated as free linoleic acid, was 1.55 wt% (894 mg). Table 9 also shows the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of indigestible dextrin (B) (linoleic acid / (B)) and the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of cocoa powder (C3) (linoleic acid / (C3)). The safflower oil content in the compositions of Levels 6-1 and 6-2 was 1.73% by weight, and the safflower oil content in the composition of Level 6-3 was 2.31% by weight.

[0066]

[0067] <Evaluation of Aftertaste Persistence / Lingering Feeling> The compositions obtained in Examples 4 to 6 were placed in aluminum pouches, sealed, and subjected to accelerated aging at a constant temperature of 55°C and 75% RH for 3 days. 200 mL of water was added to the accelerated aging composition (total amount), and the mixture was shaken in a shaker to prepare matcha-flavored food and beverages, cocoa-flavored food and beverages, or coffee-flavored food and beverages in which the composition was dispersed in water. The prepared food and beverages were subjected to sensory evaluation by a well-trained sensory panel of four members for the lingering oily odor (the odor of deteriorated oils and fats) and the lingering flavor components (the flavor of the flavor components perceived in the aftertaste). In the sensory evaluation, the lingering oily odor remaining in the mouth after swallowing approximately 50 mL of the food and beverage and the lingering flavor components (matcha powder, coffee powder, or cocoa powder) were rated on a 7-point scale (1 to 4 points in 0.5-point increments) using the following evaluation criteria. The scores of the four panelists were then averaged. (Evaluation criteria for aftertaste lingering / aftertaste) 1 point: The oily smell lingers in the mouth for a long time and is not tasty. 2 points: The oily smell lingers in the mouth a little and interferes with the flavor of the flavoring ingredients. 3 points: The oily smell does not linger in the mouth very much and the flavoring ingredients can be enjoyed. 4 points: The oily smell does not linger in the mouth and the flavor of the flavoring ingredients lingers in the mouth for a while.

[0068] Table 10 shows the evaluation results of the composition obtained in Example 4. Table 11 shows the evaluation results of the composition obtained in Example 5. Table 12 shows the evaluation results of the composition obtained in Example 6. The results are shown as average scores. When a flavor component (matcha, coffee extract, or cocoa powder) and resistant dextrin were contained in addition to an oil or fat containing linoleic acid as a constituent fatty acid, the oily odor (the odor of deteriorated oil or fat) was significantly suppressed compared to a composition that did not contain these. Furthermore, when the weight ratio of the content of linoleic acid converted to free linoleic acid to the content of resistant dextrin (B) (linoleic acid / (B)) was 0.01 to 0.5, the oily odor was suppressed, the aftertaste of the flavor component was perceived, and the flavor of the composition was perceived more favorably.

[0069]

[0070]

[0071]

[0072] <Peroxide Value Analysis> Compositions of Levels 2-3 and 2-4 of Example 2 and compositions of Levels 3-3 and 3-4 of Example 3 were prepared. They were placed in aluminum pouches, sealed, and subjected to accelerated aging at a constant temperature of 55°C and 75% RH for 3 days. The peroxide values ​​of the compositions were then measured. Analysis of the peroxide values ​​was outsourced to the Japan Food Analysis Center, a general incorporated foundation, and was carried out using the acetic acid-isooctane method. The results are shown in Tables 13 and 14.

[0073]

[0074]

[0075] The compositions containing a combination of a flavor component and resistant dextrin (Levels 2-4 and 3-4) had reduced peroxide values ​​compared to the compositions not containing these components (Levels 2-3 and 3-3). It was found that the inclusion of a flavor component and resistant dextrin in addition to an oil or fat containing linoleic acid as a constituent fatty acid can suppress oxidative deterioration of the oil or fat containing linoleic acid as a constituent fatty acid.

[0076] An example of a formulation for the composition of the present invention is shown below.

[0077] Formulation Example 1 In the production of Levels 1-4 of Example 1, the following vitamins and minerals are used in addition to the raw materials shown in Table 1. A composition is produced in the same manner as in Example 1, except that part of the dextrin in the raw materials of Levels 1-4 shown in Table 1 is replaced with the following vitamins and minerals. Furthermore, part or all of the dextrin can also be replaced with L-carnitine, protein, etc. A matcha-flavored composition can be prepared. Vitamins: Vitamin A, Vitamin E, Vitamin C, Vitamin B1, Vitamin B2, Niacin, Vitamin B6, Vitamin B12, Folic Acid, Biotin, and Pantothenic Acid Minerals: Calcium, Phosphorus, Iron, Iodine, Magnesium, Copper, Zinc, Potassium, Manganese, and Sodium

[0078] Formulation Example 2 In the production of Level 2-4 of Example 2, in addition to the raw materials shown in Table 2, the vitamins and minerals described in Formulation Example 1 are used. A composition is produced in the same manner as in Example 2, except that a portion of the dextrin in the raw materials of Levels 2-4 shown in Table 2 is replaced with the above vitamins and minerals. Furthermore, a portion or all of the dextrin can also be replaced with L-carnitine, protein, etc. A coffee-flavored composition can be prepared.

[0079] Formulation Example 3 In the production of Level 3-4 of Example 3, in addition to the raw materials shown in Table 3, the vitamins and minerals described in Formulation Example 1 are used. A composition is produced in the same manner as in Example 3, except that part of the dextrin in the raw materials of Level 3-4 shown in Table 3 is replaced with the above vitamins and minerals. Furthermore, part or all of the dextrin can also be replaced with L-carnitine, protein, etc. A cocoa-flavored composition can be prepared.

[0080] <Formulation Example 4> In the production of compositions of Levels 4-2 to 4-3 of Example 4, the vitamins and minerals described in Formulation Example 1 are used in addition to the raw materials shown in Table 7. The compositions are produced in the same manner as in Example 4, except that part of the dextrin in the raw materials of Levels 4-2 to 4-3 shown in Table 7 is replaced with the above vitamins and minerals. Furthermore, part or all of the dextrin can also be replaced with L-carnitine, protein, etc. A matcha-flavored composition can be prepared.

[0081] Formulation Example 5 In the production of Levels 5-2 to 5-5 of Example 5, the vitamins and minerals described in Formulation Example 1 are used in addition to the raw materials shown in Table 8. The compositions are produced in the same manner as in Example 5, except that part of the dextrin in the raw materials for Levels 5-2 to 5-5 shown in Table 8 is replaced with the vitamins and minerals described above. Furthermore, part or all of the dextrin can also be replaced with L-carnitine, protein, etc. A coffee-flavored composition can be prepared.

[0082] Formulation Example 6 In the production of Levels 6-2 to 6-3 of Example 6, the vitamins and minerals described in Formulation Example 1 are used in addition to the raw materials shown in Table 9. The compositions are produced in the same manner as in Example 6, except that part of the dextrin in the raw materials for Levels 6-2 to 6-3 shown in Table 9 is replaced with the vitamins and minerals described above. Furthermore, part or all of the dextrin can also be replaced with L-carnitine, protein, etc. A cocoa-flavored composition can be prepared.

[0083] In Formulation Examples 1 to 6, vitamins and minerals can be blended in such a way that their total blend amount is, for example, 0.5 to 1.5 wt % of the solid content of the resulting composition. L-carnitine, protein, etc. can be blended in such a way that their total blend amount is, for example, 4 to 40 wt % of the solid content of the resulting composition. The compositions obtained in Formulation Examples 1 to 6 contain an oil (A) containing linoleic acid as a constituent fatty acid, an indigestible dextrin (B), and a flavor component (C), and are compositions in which the deterioration odor of oils and fats that occurs during storage is suppressed. The resulting compositions can be used as oral compositions such as foods and beverages. They can also be suitably used, for example, as meal replacements (MRPs).

Claims

1. A composition comprising an oil (A) containing linoleic acid as a constituent fatty acid, indigestible dextrin (B), and a flavor component (C).

2. The composition according to claim 1, wherein the flavor component (C) is at least one selected from the group consisting of coffee extract, matcha green tea, and cocoa powder.

3. The composition according to claim 1 or 2, wherein the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of the indigestible dextrin (B) (linoleic acid / (B)) is 0.01 to 0.

5.

4. The composition according to claim 1 or 2, wherein the weight ratio of the content of linoleic acid, calculated as free linoleic acid, to the content of flavor component (C) (linoleic acid / (C)) is 0.1 to 1.

5. The composition according to claim 1 or 2, wherein the content of the indigestible dextrin (B) is 5 to 40% by weight of the solid content.

6. The composition according to claim 1 or 2, wherein the content of the flavor component (C) is 1 to 10% by weight based on the solid content.

7. The composition according to claim 1 or 2, wherein the fat (A) containing linoleic acid as a constituent fatty acid is safflower oil.

8. The composition according to claim 1 or 2, which is an oral composition.

9. The composition according to claim 1 or 2, which is in the form of granules, granules or powder.

10. A method for producing the composition according to claim 1 or 2, comprising the step of mixing an oil or fat (A) containing linoleic acid as a constituent fatty acid, an indigestible dextrin (B), and a flavor component (C).

11. A method for suppressing the deterioration odor of fats and oils containing linoleic acid as a constituent fatty acid, comprising the step of mixing fats and oils (A) containing linoleic acid as a constituent fatty acid, indigestible dextrin (B), and a flavor component (C).

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