Liquid composition containing sucrose fatty acid ester, and food preparation comprising same

Abstract

A liquid composition containing, as a sucrose fatty acid ester in liquid form, a sucrose fatty acid ester in which the constituent fatty acid has 16 or more carbon atoms, the liquid composition comprising terpenes and a monohydric alcohol and / or a dihydric alcohol, wherein the content of the terpenes is 0.08-1.2 parts by weight relative to 1 part by weight of the sucrose fatty acid ester, the content of the monohydric alcohol and / or the dihydric alcohol is 0.50-5.0 parts by weight relative to 1 part by weight of the sucrose fatty acid ester, and the content of the sucrose fatty acid ester is 15-80% by weight of the total amount of the liquid composition.

Description

Liquid composition containing sucrose fatty acid ester and food preparation comprising the same

[0001] The present disclosure relates to a liquid composition containing a sucrose fatty acid ester and a food preparation comprising the same. More specifically, the present disclosure relates to a sucrose fatty acid ester composition or the like which is in a liquid form by blending terpenes, a monohydric alcohol and / or a dihydric alcohol.

[0002] Sucrose fatty acid esters are used in a wide range of fields such as foods, cosmetics, pharmaceuticals, chemical industries, etc., and their purposes also cover various aspects such as emulsification, solubilization, dispersion, antibacterial, and crystal growth inhibition.

[0003] Sucrose fatty acid esters with a low HLB value dissolve or disperse in organic solvents, while those with a high HLB value dissolve or disperse in water or alcohol. However, the higher the number of carbon atoms in the constituent fatty acids of sucrose fatty acid esters, the higher their crystallinity. Even when dissolved or dispersed in a solvent, they crystallize in a short period of time and separate or solidify. In order to delay the crystallization of sucrose fatty acid esters, methods such as increasing the viscosity of the solvent to form a gel-like composition and mixing a sucrose fatty acid ester with a relatively small number of carbon atoms in the constituent fatty acids with a sucrose fatty acid ester with a large number of carbon atoms in the constituent fatty acids have been attempted. At present, many sucrose fatty acid esters are distributed in powder form, but the powder form of sucrose fatty acid esters needs to be dissolved at high temperature and high shear during use, and their use may be restricted.

[0004] Patent Document 1 discloses, as a high-concentration sucrose fatty acid ester aqueous dispersion having low viscosity and excellent in productivity, storage stability, and workability, "an aqueous dispersion of sucrose fatty acid ester containing a sucrose fatty acid ester, an anionic surfactant, and water, wherein the anionic surfactant is a fatty acid metal salt and its content is 0.1 to 50% by weight based on the sucrose fatty acid ester" (see Claim 1). However, conventional sucrose fatty acid ester aqueous dispersions have problems such as a low blending amount of sucrose fatty acid esters, low stability over time of the aqueous dispersion, and containing substances not approved for food use, and a liquid composition of sucrose fatty acid ester with satisfactory performance has not been obtained.

[0005] Japanese Patent Publication No. 2022-100297

[0006] The primary purpose of this disclosure is to provide sucrose fatty acid esters, particularly sucrose fatty acid esters with a high number of carbon atoms in the constituent fatty acids, in liquid form.

[0007] To solve the above problems, this disclosure provides the following [1A]-[18A]. [1A] A liquid composition containing a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, comprising terpenes and a monohydric alcohol and / or a dihydric alcohol, wherein the content of the terpenes is 0.08-1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the monohydric alcohol and / or the dihydric alcohol is 0.50-5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the sucrose fatty acid ester is 15% by weight or more of the total amount of the liquid composition, and the total content of the terpenes and the monohydric alcohol and / or the dihydric alcohol is 31% by weight or more of the total amount of the liquid composition. [2A] The liquid composition according to [1A], wherein the content of the sucrose fatty acid ester is 15-50% by weight of the total amount of the liquid composition. [3A] The liquid composition according to [1A] or [2A], wherein the total content of the sucrose fatty acid ester, the terpenes, the monohydric alcohol and / or the dihydric alcohol is 55-100% by weight of the total liquid composition. [4A] The liquid composition according to any one of [1A] to [3A], wherein the content of the terpenes is 0.15-0.67 parts by weight per 1 part by weight of the sucrose fatty acid ester, and / or the content of the terpenes is 2.25-28% by weight of the total liquid composition. [5A] The liquid composition according to any one of [1A] to [4A], wherein the content of the monohydric alcohol and / or the dihydric alcohol is 0.80-3.85 parts by weight per 1 part by weight of the sucrose fatty acid ester, and / or the content of the monohydric alcohol and / or the dihydric alcohol is 30-78% by weight of the total liquid composition. [6A] A liquid composition according to any one of [1A] to [5A], wherein water is neither present nor present in an amount of 35% by weight or less of the total amount of the liquid composition. [7A] A liquid composition according to any one of [1A] to [6A], wherein the terpenes are selected from one or more of the group consisting of D-limonene, pinene, terpineol, and linaol. [8A] A liquid composition according to any one of [1A] to [7A], wherein the monohydric alcohol and / or the dihydric alcohol is propylene glycol.[9A] A liquid composition according to any one of [1A] to [8A], wherein the constituent fatty acid of the sucrose fatty acid ester is a saturated fatty acid and has 16 or 18 carbon atoms. [10A] A liquid composition according to any one of [1A] to [9A] that does not contain a sucrose fatty acid ester whose constituent fatty acid has 14 or fewer carbon atoms.

[0008] [11A] A food preparation comprising the liquid composition described in any of [1A] to [10A]. [12A] The food preparation according to [11A], for use in fermented milk or lactic acid bacteria beverages. [13A] The food preparation according to [11A], for use in neutral beverages. [14A] A food containing the liquid composition described in any of [1A] to [10A]. [15A] The food according to [14A], wherein the food is fermented milk or lactic acid bacteria beverage. [16A] The food according to [15A], wherein the food is fermented milk or lactic acid bacteria beverage containing live bacteria. [17A] A beverage comprising a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, terpenes, monohydric alcohols and / or dihydric alcohols, wherein the content of terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of monohydric alcohols and / or dihydric alcohols is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, and the content of sucrose fatty acid ester is 0.01 to 0.2% by weight of the total amount of the beverage. [18A] A fermented milk or lactic acid beverage comprising a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, terpenes, monohydric alcohols and / or dihydric alcohols, wherein the content of terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of monohydric alcohols and / or dihydric alcohols is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, and the content of sucrose fatty acid ester is 0.01 to 0.3% by weight of the total amount of the fermented milk or lactic acid beverage.

[0009] To solve the above problems, the present disclosure provides, in another embodiment, the following [1B]-[17B]. [1B] A liquid composition containing a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, comprising terpenes and a monohydric alcohol and / or a dihydric alcohol, wherein the content of the terpenes is 0.08-1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the monohydric alcohol and / or the dihydric alcohol is 0.50-5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, and the content of the sucrose fatty acid ester is 15-80% by weight of the total amount of the liquid composition. [2B] The liquid composition according to [1B], wherein the content of the sucrose fatty acid ester is 15-50% by weight of the total amount of the liquid composition. [3B] The liquid composition according to [1B] or [2B], wherein the content of the terpenes is 0.15 to 0.67 parts by weight per 1 part by weight of the sucrose fatty acid ester, and / or the content of the terpenes is 2.25 to 28% by weight of the total liquid composition. [4B] The liquid composition according to any one of [1B] to [3B], wherein the content of the monohydric alcohol and / or the dihydric alcohol is 0.80 to 3.85 parts by weight per 1 part by weight of the sucrose fatty acid ester, and / or the content of the monohydric alcohol and / or the dihydric alcohol is 30 to 78% by weight of the total liquid composition. [5B] The liquid composition according to any one of [1B] to [4B], wherein water is neither present nor present in an amount of 35% by weight or less of the total liquid composition. [6B] The liquid composition according to any one of [1B] to [5B], wherein the terpenes are one or more selected from the group consisting of D-limonene, pinene, terpineol, and linaol. [7B] The liquid composition according to any one of [1B] to [6B], wherein the monohydric alcohol and / or the dihydric alcohol is propylene glycol. [8B] The liquid composition according to any one of [1B] to [7B], wherein the constituent fatty acids of the sucrose fatty acid ester are saturated fatty acids and have 16 or 18 carbon atoms. [9B] The liquid composition according to any one of [1B] to [8B], which does not contain sucrose fatty acid esters whose constituent fatty acids have 14 or fewer carbon atoms.

[0010] [10B] A food preparation comprising the liquid composition described in any of [1B]-[9B]. [11B] The food preparation described in [10B] for use in fermented milk or lactic acid bacteria beverages. [12B] The food preparation described in [10B] for use in neutral beverages. [13B] A food containing the food preparation described in any of [10B]-[12B]. [14B] The food of [13B] which is fermented milk or lactic acid bacteria beverage. [15B] The food of [13B] which is a neutral beverage. [16B] A beverage comprising a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, terpenes, monohydric alcohols and / or dihydric alcohols, wherein the content of terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of monohydric alcohols and / or dihydric alcohols is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, and the content of sucrose fatty acid ester is 0.01 to 0.2% by weight of the total amount of the beverage. [17B] A fermented milk or lactic acid beverage comprising a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, terpenes, monohydric alcohols and / or dihydric alcohols, wherein the content of terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of monohydric alcohols and / or dihydric alcohols is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, and the content of sucrose fatty acid ester is 0.01 to 0.3% by weight of the total amount of the fermented milk or lactic acid beverage.

[0011] This disclosure provides a sucrose fatty acid ester in liquid form.

[0012] The following describes preferred forms for implementing this disclosure. The embodiments described below are merely examples of typical embodiments of this disclosure and should not be interpreted as narrowing the scope of this disclosure.

[0013] The liquid composition according to this disclosure is obtained by dissolving or dispersing a sucrose fatty acid ester in a solvent system containing terpenes and a monohydric alcohol and / or a dihydric alcohol. In the liquid composition, the content of terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of sucrose fatty acid ester. The content of monohydric alcohol and / or dihydric alcohol is 0.50 to 5.0 parts by weight per 1 part by weight of sucrose fatty acid ester. Preferably, the total content of terpenes and monohydric alcohol and / or dihydric alcohol is 31% by weight or more of the total amount of the liquid composition. It has been found that with such a solvent system, even sucrose fatty acid esters, which have a large number of carbon atoms in their constituent fatty acids (16 or more) and normally tend to crystallize quickly when dissolved or dispersed in a solvent, can be stably dissolved or dispersed.

[0014] The sucrose fatty acid ester content in the liquid composition is 15% or more of the total composition. Preferably, the sucrose fatty acid ester content is 15-80% by weight of the total composition, more preferably 15-55% or 15-50% by weight, even more preferably 15-45% by weight, particularly preferably 15-35% by weight, and most preferably 18-25% by weight. Even when the sucrose fatty acid ester is incorporated in such a high content in the liquid composition according to this disclosure, the sucrose fatty acid ester is stably dissolved or dispersed, making it less prone to layer separation or precipitation and resulting in excellent uniformity. High-content sucrose fatty acid ester compositions can contribute to reducing manufacturing and transportation costs.

[0015] Furthermore, even when sucrose fatty acid esters are incorporated in such a high content, the liquid composition according to this disclosure exhibits low viscosity and high fluidity. The sucrose fatty acid ester liquid composition, with its excellent fluidity, offers superior handling during use compared to conventional gel-like compositions. The viscosity of the liquid composition according to this disclosure may be, for example, 200 mPa·s or less. Here, the viscosity is measured using a B-type viscometer at a temperature of 25°C and a shear rate of 200 rpm (unit: mPa·s).

[0016] Terpenes include terpene hydrocarbons, oxygen-containing derivatives of terpene hydrocarbons (terpenoid compounds), and terpenoid glycosides. Specific examples of terpenes include terpineol, linaol, α-pinene, D-limonene, L-limonene, terpinolene, myrcene, linalool, geraniol, citronellol, l-menthol, citral, tronellal, camphor, menthone, β-caryophyllene, santalol, nerolidol, cedrol, vetiverol, and patchouli alcohol. Terpenoid glycosides are compounds composed of terpene hydrocarbons or terpenoid compounds and sugars, and refer to compounds in which sugars are added to terpene hydrocarbons or terpenoid compounds. Examples include geniposide, rebaudiside A, soy saponin, and mogroside V. The terpenes are preferably terpineol, linaol, α-pinene, D-limonene, and L-limonene; more preferably terpineol, linaol, α-pinene, or D-limonene; even more preferably linaol, pinene, or D-limonene; particularly preferably pinene or D-limonene; and most preferably D-limonene. These terpenes can be used individually or in combination of two or more types.

[0017] The amount of terpenes in the composition is preferably 0.15-0.67 parts by weight, more preferably 0.22-0.67 parts by weight, even more preferably 0.30-0.67 parts by weight, and particularly preferably 0.40-0.60 parts by weight, per 1 part by weight of sucrose fatty acid ester. When a composition containing terpenes within the above amount range is incorporated into the final food product at a concentration that exerts the effect of sucrose fatty acid ester, the influence of the terpene aroma on the flavor of the food can be minimized. The terpene content in the liquid composition is preferably 2.25-28% by weight, preferably 4-22% by weight, even more preferably 4-18% by weight, and particularly preferably 8-14% by weight.

[0018] The monohydric and dihydric alcohols are not particularly limited. Monohydric alcohols may include methanol, ethanol, propanol, butanol, etc., and dihydric alcohols may include ethylene glycol, propylene glycol, propanediol, etc. These alcohols can be used individually or in combination of two or more. Ethanol or propylene glycol are preferred as monohydric and dihydric alcohols, with propylene glycol being the most preferred.

[0019] The amount of monohydric alcohol and / or dihydric alcohol in the composition is 0.80-3.85 parts by weight, more preferably 1.00-3.85 parts by weight, even more preferably 1.50-3.85 parts by weight, particularly preferably 2.00-3.85 parts by weight, and most preferably 2.15-3.85 parts by weight, per 1 part by weight of sucrose fatty acid ester. The content of monohydric alcohol and / or dihydric alcohol in the liquid composition is preferably 15-80% by weight, preferably 30-78% by weight, even more preferably 45-75% by weight, and particularly preferably 65-72% by weight.

[0020] The liquid composition according to this disclosure may or may not contain water, as long as it satisfies the above-mentioned ranges for the amount of terpenes and the ranges for the amount of monohydric alcohols and / or dihydric alcohols. If water is included, the water content is preferably 35% by weight or less, more preferably 32% by weight or less, more preferably 22% by weight or less, and most preferably 12% by weight or less of the total amount of the liquid composition. The water may be hard water, soft water, deionized water, ultrapure water, etc.

[0021] The total content of sucrose fatty acid esters, terpenes, monohydric alcohols and / or dihydric alcohols in the liquid composition according to this disclosure is preferably 55-100% by weight of the total liquid composition, more preferably 65-100% by weight, even more preferably 75-100% by weight, particularly preferably 85-100% by weight, and most preferably 94-100% by weight.

[0022] From the viewpoint that terpenes and monohydric alcohols and / or dihydric alcohols are the main components for dissolving sucrose fatty acid esters, it is preferable that the total content of terpenes and monohydric alcohols and / or dihydric alcohols is 31% by weight or more of the total liquid composition. More preferably, the total content of terpenes and monohydric alcohols and / or dihydric alcohols is 40% by weight, even more preferably 45% by weight, particularly preferably 55% by weight or more, and most preferably 65% ​​by weight or more.

[0023] Sucrose fatty acid esters can be any sucrose fatty acid esters in which the constituent fatty acids have 16 or more carbon atoms, and commercially available products can be used. The fatty acid-derived structural sites of sucrose fatty acid esters are structural sites with 16-30 carbon atoms, preferably 16-28, more preferably 16-22, and particularly preferably 16-18 carbon atoms, specifically structural sites derived from palmitic acid, stearic acid, oleic acid, behenic acid, and erucic acid. The fatty acid-derived structural sites of sucrose fatty acid esters are preferably derived from saturated fatty acids, more preferably from palmitic acid or stearic acid, and even more preferably from palmitic acid. Depending on the intended use of the sucrose fatty acid ester, the fatty acid-derived structural sites may be derived from only one type of fatty acid or a combination of two or more fatty acid-derived structural sites. Specifically, commercially available sucrose fatty acid esters include "Ryoto Sugar Ester S-370", "Ryoto Sugar Ester S-570", "Ryoto Sugar Ester S-770", "Ryoto Sugar Ester S-970", "Ryoto Sugar Ester S-1170", "Ryoto Sugar Ester S-1570", "Ryoto Sugar Ester S-1670", "Ryoto Sugar Ester P-170", "Ryoto Sugar Ester P-1570", "Ryoto Sugar Ester P-1670", "Ryoto Sugar Ester O-170", "Ryoto Sugar Ester O-1570", "Ryoto Sugar Ester B-370", "Ryoto Sugar Ester POS-135" (all from Mitsubishi Chemical), "DK Ester SS", "DK Ester F-160", "DK Ester F-140", and "DK Ester Examples include "F-110," "DK Ester F-90," "DK Ester F-70," and "DK Ester F-50" (all manufactured by Daiichi Kogyo Seiyaku Co., Ltd.). These sucrose fatty acid esters can be used individually or in combination of two or more types.

[0024] The liquid composition according to this disclosure preferably contains sucrose fatty acid esters having 14 or fewer carbon atoms in the constituent fatty acids in an amount of 3% by weight or less, more preferably 2% by weight or less, even more preferably 1% by weight or less, and particularly preferably not containing any at all. Furthermore, the amount of sucrose fatty acid esters having 14 or fewer carbon atoms in the constituent fatty acids is preferably 0.20 parts by weight or less, more preferably 0.10 parts by weight or less, even more preferably 0.05 parts by weight or less, and particularly preferably not containing any at all, per 1 part by weight of sucrose fatty acid esters having 16 or more carbon atoms in the constituent fatty acids. Conventionally, in order to delay the crystallization of sucrose fatty acid esters, it has been practiced to mix sucrose fatty acid esters having a relatively small number of carbon atoms in the constituent fatty acids with sucrose fatty acid esters having a large number of carbon atoms in the constituent fatty acids. However, it is known that sucrose fatty acid esters with a small number of carbon atoms produce a bitter taste when added to food, impairing the flavor of the food.

[0025] The HLB (Hydrophilic-Lipophilic Balance) of sucrose fatty acid esters is not particularly limited and can be set appropriately depending on the intended use of the sucrose fatty acid ester. For the sucrose fatty acid ester product "Ryoto (registered trademark) Sugar Ester," the "approximate HLB" (the value preceded by "approx.") listed in the catalog (see Mitsubishi Chemical Corporation's website, http: / / www.mfc.co.jp / product / nyuuka / ryoto_syuga / list.html) can be considered the HLB for each product (grade). When using other products as sucrose fatty acid esters, the catalog value can also be used to determine the HLB. If the catalog value is unknown, or if a food emulsifier is synthesized and used, the HLB can be determined according to known methods. Methods for calculating HLB include the Atlas method, Griffin method, Davis method, and Kawakami method, as well as methods based on retention time in high-performance liquid chromatography. For example, (i) if the composition of the fatty acid esters as a synthesized mixture is known, the HLB of each fatty acid ester can be calculated using the Griffin method, and the weighted average can be considered as the HLB of the fatty acid esters; and (ii) if the composition of the fatty acid esters is unknown, the HLB of the fatty acid esters can be determined by comparing the retention time in high-performance liquid chromatography (HPLC) with a sample of fatty acid esters whose HLB is known. The HLB of the sucrose fatty acid ester used in the liquid composition according to this disclosure is preferably 4-18, more preferably 6-18, even more preferably 8-18, particularly preferably 10-18, and most preferably 14-18.

[0026] In addition to the components described above, the liquid compositions relating to this disclosure may contain other additives such as low-molecular-weight emulsifiers, high-molecular-weight emulsifiers, and hydrophobic substances, to the extent that they do not impair the effects of this disclosure.

[0027] Specific examples of low molecular weight emulsifiers include nonionic low molecular weight emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, polyoxyethylene sorbitan esters, propylene glycol fatty acid esters, fatty acid diethanolamides, polyoxyethylene alkyl ethers, and polyoxyethylene alkylphenyl ethers; anionic low molecular weight emulsifiers such as organic acid monoglycerides, sodium stearoyl lactylate, α-sulfo fatty acid ester salts, alkylbenzene sulfonates, alkyl sulfates, alkyl ether sulfate ester salts, and alkyl sulfate triethanolamine; and amphoteric low molecular weight emulsifiers such as lecithin.

[0028] Specific examples of polymer emulsifiers include nonionic polymer emulsifiers such as polyvinyl alcohol, polyoxyethylene alkyl ethers, polyoxypropylene-polyoxyethylene block copolymers, and polymer starch; anionic polymer emulsifiers such as styrene-maleate copolymers, formalin-bound naphthalene sulfonates, polyacrylates, carboxymethylcellulose metal salts, olefin-maleate copolymers, polystyrene sulfonates, acrylamide-acrylate copolymers, and alginates.

[0029] Specific examples of hydrophobic substances include hydrocarbon compounds such as solid paraffin, microcrystalline wax, ceresin wax, polyethylene wax, and polypropylene wax, as well as edible oils and pigments. There are no particular restrictions on edible oils and fats, and animal fats such as fish oil, beef tallow, pork tallow, milk fat (butter or anhydrous butter), horse oil, snake oil, egg oil, egg yolk oil, turtle oil, and mink oil may be used, but vegetable oils are preferred, such as soybean oil, corn oil, cottonseed oil, rapeseed oil, sesame oil, perilla oil, rice oil, sunflower oil, peanut oil, olive oil, palm oil, palm kernel oil, rice germ oil, wheat germ oil, brown rice germ oil, Job's tears oil, garlic oil, macadamia nut oil, and avocado oil. Vegetable oils such as evening primrose oil, flower oil, camellia oil, coconut oil, castor oil, linseed oil, and cocoa oil; and hydrogenated or transesterified versions thereof, for example, processed oils such as MCT (medium-chain triglyceride oil), hydrogenated coconut oil, hydrogenated palm kernel oil, and other hydrogenated oils and processed oils obtained by refining, deodorizing, fractionating, hardening, and transesterifying these vegetable oils in liquid or solid form; and liquid oils and solid fats obtained by fractionating these oils; medium-chain triglycerides, etc. Edible oils are preferred because they are suitable in terms of compatibility with fermentation odors and product design, and are therefore preferred.

[0030] Furthermore, in addition to the above-mentioned components, the liquid composition according to this disclosure may contain other additives such as fragrances, defoamers, preservatives, smoothing agents, antistatic agents, flame retardants, tackifiers, fillers, ultraviolet absorbers, colorants, antioxidants, functional dyes, and organic solvents, to the extent that they do not impair the effects of this disclosure. As for the fragrance, it is preferable to include fragrances other than terpenes from the viewpoint of suppressing the scent of terpene compounds. The amount of fragrance other than terpenes in the composition is 0.001 to 0.3 parts by weight, preferably 0.005 to 0.2 parts by weight, and more preferably 0.01 to 0.1 parts by weight, per 1 part by weight of terpenes.

[0031] The liquid composition according to this disclosure can be manufactured by blending and uniformly mixing the above components in accordance with known general methods for producing aqueous dispersions or emulsions. Specifically, it can be obtained by dispersing the above components. Dispersion can be performed using known agitators such as propellers, turbine discs, pitched paddles, homogenizers, roll mills, ball mills, adi-homogenizers, and bead mills. After dispersion, sterilization is preferably performed. For example, this is done at 60-99°C for 1-120 minutes. In the case of UHT sterilization, it is preferable to sterilize at 110-150°C with a sterilization value (FO) at 121°C corresponding to 0.5-30.

[0032] The liquid composition relating to this disclosure is useful in a variety of applications, including as an additive for food, cosmetics, and pharmaceuticals, as well as an antifogging agent, antistatic agent, compatibilizer, paint, coating agent, water and oil resistance imparting agent for paper, adhesive, dispersant for various organic and inorganic particles, and additive for thermoplastic and thermosetting resins.

[0033] The liquid composition relating to this disclosure can be used in particular as a food preparation containing the same and can be added to various foods. "Food" is not particularly limited and includes, for example, the following: Acidic beverages such as fruit drinks or vegetable juices such as citrus juices and vegetable juices, carbonated drinks such as cola, ginger ale, and cider, soft drinks such as sports drinks and vitamin-containing beverages, alcoholic beverages, and mineral-containing beverages; neutral beverages with a pH of 5-9 such as milk drinks, soup drinks, coffee drinks, cocoa drinks, tea drinks (black tea, green tea, Chinese tea, etc.), and bean and grain drinks; lactic acid bacteria drinks; yogurt; desserts such as jelly, pudding, and mousse; baked goods and steamed goods including Western and Japanese confectionery such as cakes, crackers, biscuits, pies, and manju; rice crackers; and snacks. Food products; frozen desserts such as ice cream and sherbet; confectionery in general containing chewing gum, hard candy, nougat candy, jelly beans, etc.; sauces such as fruit-flavored sauces and chocolate sauces; creams such as buttercream, flower paste, and whipped cream; jams such as strawberry jam and marmalade; bread such as sweet buns; seasonings such as sauces used for grilled meat, grilled chicken, grilled eel, etc., tomato ketchup, sauces, noodle soup, etc.; processed fish products such as kamaboko; processed meat products such as sausages; retort foods; pickles; tsukudani; delicacies; prepared foods; frozen foods, etc. Food preparations should be mixed with food ingredients and various food additives to an appropriate concentration before use.

[0034] "Food" refers to foods that have traditionally been difficult to heat and uniformly mix after adding a food preparation containing sucrose fatty acid ester during their manufacturing process. For example, fermented milk; lactic acid bacteria beverages; foods made primarily from milk; fermented foods such as miso, amazake, and plant-based milk yogurt; or neutral beverages with a pH of 5-9 such as milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (black tea, green tea, Chinese tea, etc.), and bean / grain beverages fall under the category of such foods and are preferred as foods containing the food preparation according to this disclosure. Furthermore, fermented milk; lactic acid bacteria beverages; or neutral beverages with a pH of 5-9 such as milk beverages, coffee beverages, cocoa beverages, and tea beverages are more preferred, lactic acid bacteria beverages; or neutral beverages with a pH of 5-9 such as milk beverages and coffee beverages are even more preferred, and lactic acid bacteria beverages; or coffee beverages with a pH of 5-9 are particularly preferred. The liquid composition according to this disclosure is suitable for packaged beverages and can be applied to canned beverages, PET bottle beverages, paper carton beverages, bottled beverages, and plastic container beverages, for example, with canned beverages and PET bottle beverages being particularly preferred. Because the food preparation described herein is in a liquid form with excellent fluidity and uniformity, it is possible to simplify and shorten the heating and uniform mixing processes compared to using conventional food preparations containing sucrose fatty acid esters in powder or gel form, and it may even be possible to completely eliminate these processes.

[0035] Furthermore, conventional food preparations containing sucrose fatty acid esters, which are a mixture of sucrose fatty acid esters with a high number of carbon atoms in the constituent fatty acid and sucrose fatty acid esters with a relatively low number of carbon atoms in the constituent fatty acid, have the problem of imparting a bitter taste to the food due to the sucrose fatty acid ester with a low number of carbon atoms. The food preparation according to this disclosure does not contain sucrose fatty acid esters with a low number of carbon atoms, thus solving this flavor problem.

[0036] "Fermented milk" (concentrated fermented milk, flavored fermented milk) and "drinks based on fermented milk" refer to foods that meet at least one of the definitions in the "Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products" (Ministerial Ordinance Concerning Milk and Dairy Products, Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951), which is a ministerial ordinance based on Japan's Food Sanitation Act, or the definition in the international food standard CODEX STANDARD FOR FERMENTED MILKS (CODEX STAN 243-2003), and are obtained by the manufacturing methods specified in each respective ordinance. For example, in the Ministerial Ordinance Concerning Milk and Dairy Products, "fermented milk" is defined as "milk or milk products containing an equivalent or greater amount of non-fat milk solids fermented with lactic acid bacteria or yeast, and made into a paste or liquid, or frozen thereof," and "drinks based on fermented milk" is defined as "drinks (excluding fermented milk) that are processed from milk products fermented with lactic acid bacteria or yeast, or that use such products as the main ingredient." Foods made primarily from milk and dairy products (excluding beverages) refer to products containing milk components, with a non-fat milk solids content of less than 8% by weight and a protein content of less than 2.7% by weight. This includes foods that meet either the definition in the Ministerial Ordinance on Milk and Dairy Products or the definition in the Codex Standard for Drinks based on Fermented Milk, and are produced by the manufacturing methods specified in each. Foods made primarily from milk and dairy products refer to foods that do not fall under the definition of fermented milk as defined in the Ministerial Ordinance on Milk and Dairy Products in that their non-fat milk solids content is below the standard value. Fermented milk includes solid-type fermented milk such as yogurt (set-type yogurt), paste-type fermented milk (soft-type yogurt), and liquid-type fermented milk (drink-type yogurt), and the fermented milk as food related to this disclosure may be any of these.

[0037] "Miso" refers to the type of miso defined by the Japanese Agricultural Standards (JAS), or processed products made using miso.

[0038] "Amazake" is a drink made by adding water to a raw material containing one of the following: a) rice koji, b) a mixture of rice koji and cooked rice, c) a mixture of rice koji and sake lees, d) sake lees, or e) a mixture of rice koji, cooked rice, and sake lees.

[0039] "Plant milk yogurt" refers to soy milk, almond milk, oat milk, rice milk, pea milk, and other milk from beans, etc., fermented with lactic acid bacteria or yeast, made into a paste or liquid form, or frozen forms thereof.

[0040] Foods other than fermented foods such as "fermented milk" and "lactic acid bacteria beverages" include, for example, confectioneries, frozen bread dough, cake batter, chocolate, surimi products, ice cream, cream, shortening, powdered milk, coffee beverages, tea beverages, plant milk, curry roux, sauce, and dressing.

[0041] In addition to the basic components of the food according to the embodiment, the food can contain at least the food preparation according to the present disclosure, and can further contain any components contained in common or known foods.

[0042] The "basic components" as a food are components well-known and commonly used to those skilled in the art according to the embodiment of the food. For example, when the food is "fermented milk" or "lactic acid bacteria beverage", its basic components include milk components (raw milk or its processed product, raw milk, such as cow's milk, component-adjusted milk, processed milk, skim milk, concentrated milk, skim concentrated milk, whole milk powder, prepared milk powder, skim milk powder, condensed milk, cream, butter, etc.), lactic acid bacteria (starter, such as lactic acid bacteria of the genus Lactobacillus, Streptococcus, Bifidobacterium, etc.). Note that the types of the above milk raw materials and lactic acid bacteria, the viable bacteria count, protein content, fat content, non-fat milk solid content, acidity, pH, etc. in the food are not particularly limited, and appropriate selection and setting can be made within the range where the effects of the present disclosure are achieved according to the desired properties, flavors, uses, etc.

[0043] It is preferable that "fermented milk" and "lactic acid bacteria beverages" contain at least live bacteria. Fermented milk and lactic acid bacteria beverages containing live bacteria may have problems with increased acidity due to fermentation. By adding a liquid composition containing sucrose fatty acid ester to such fermented milk or lactic acid bacteria beverages, it is possible to suppress the increase in acidity by moderating the activity of the bacteria and causing bacteriostasis. Furthermore, because the liquid composition has high fluidity and uniformity, it has excellent dispersibility when added to fermented milk or lactic acid bacteria beverages. In addition, because the liquid composition contains a high concentration of sucrose fatty acid ester, which is thought to have the effect of moderating the activity of live bacteria, an acidity increase suppression effect can be obtained with a small amount of liquid composition.

[0044] Here, "contains live bacteria" does not include fermented milk or lactic acid bacteria beverages that are heated or sterilized for the purpose of killing the starter lactic acid bacteria. For example, if the fermented milk or lactic acid bacteria beverage contains at least 1 x 10⁶ live bacteria 6 It contains cfu / ml or more.

[0045] Examples of live bacteria include lactic acid bacteria. The type of lactic acid bacteria is not particularly limited and can be appropriately selected from lactic acid bacteria commonly used as starters in the production of fermented milk. Examples of such lactic acid bacteria include those of the genera Lactobacillus, Streptococcus, and Bifidobacterium. Any one type of lactic acid bacteria may be used alone, or two or more types may be used in combination. These combinations of lactic acid bacteria conform to the provisions of "2.1 Fermented Milk" in the CODEX STANDARD FOR FERMENTED MILKS (CODEX STAN 243-2003). Starters containing the above-mentioned lactic acid bacteria can be obtained as products from companies such as Chr. Hansen and SACCO Systems.

[0046] At the start of storage (for example, at the end or end date of all steps for the production of fermented milk, Day 0), the total viable cell count of viable bacteria such as Lactobacillus bulgaricus and Streptococcus thermophilus is preferably 1×10 6 cfu / ml or more, more preferably 1×10 7 cfu / ml or more, still more preferably 1×10 8 cfu / ml or more. In one embodiment when the liquid composition of the present disclosure is used in fermented milk, the fermented milk contains a relatively large viable cell count within the above range at the start of storage and maintains such a viable cell count over a certain period (for example, 14 days, Day 1 to 14), and it is possible to suppress the increase in acidity.

[0047] The amount of the liquid composition in the fermented milk is 0.01 to 2.5% by weight, preferably 0.05 to 2.0% by weight, more preferably 0.1 to 1.5% by weight, and most preferably 0.2 to 1.0% by weight from the viewpoints of bacteriostatic effect and flavor.

[0048] The amount of the liquid composition in the lactic acid bacteria beverage is 0.01 to 2.0% by weight, preferably 0.03 to 1.5% by weight, more preferably 0.05 to 1.0% by weight, and most preferably 0.1 to 0.8% by weight from the viewpoints of bacteriostatic effect and flavor.

[0049] The proteins and fats contained in the fermented milk and lactic acid bacteria beverage are derived from milk, cream, etc. used as raw milk. The content of each of the proteins and fats contained in the fermented milk and lactic acid bacteria beverage (the ratio of the weight of each of the proteins and fats to the total weight of the fermented milk and lactic acid bacteria beverage) is not particularly limited, and can be set to a content within the range where the effects of the present disclosure are achieved according to the properties, flavors, uses, etc. of the target fermented milk, and such content can be appropriately set by those skilled in the art.

[0050] The protein content in fermented milk is preferably 2.7% or more. The lower limit of this numerical range conforms to the "3.3 Composition / Milk protein)" provision in CODEX STANDARD FOR FERMENTED MILKS (CODEX STAN 243-2003). The fat content in fermented milk is preferably 0.15-15.0%, more preferably 0.5-15.0%, and most preferably 1.0-15.0%, from the viewpoint of improving flavor. The upper limit of this numerical range conforms to the "3.3 Composition Yoghurt, Alternate Culture Yoghurt and Acidophilus milk" provision in CODEX STANDARD FOR FERMENTED MILKS (CODEX STAN 243-2003). On the other hand, the effect of suppressing the increase in acidity and improving flavor is also achieved in yogurts containing a certain amount of fat, such as 0.15% to 0.5% or 1.0% or more, rather than low-fat or fat-free yogurt.

[0051] The fat content in fermented milk is preferably 0-5.0%, more preferably 0-3.9%, from the viewpoint of suppressing the increase in acidity during storage. The effect of suppressing the increase in acidity during storage, as disclosed herein, is also favorably observed in such low-fat or fat-free yogurts.

[0052] The protein and fat content in fermented milk can be measured according to conventional methods, for example, by the methods described in the "Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products" (Ministerial Ordinance Concerning Milk and Dairy Products, Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951) or CODEX STANDARD FOR FERMENTED MILKS (CODEX STAN 243-2003). The amounts of protein and fat do not substantially increase or decrease depending on the fermentation method (fermentation process, etc.) of fermented milk as described later (even if they do increase or decrease, the amount is negligibly small). Therefore, the protein and fat content in the raw material composition in the fermented milk manufacturing method of this disclosure and the respective contents in the fermented milk obtained by this manufacturing method can be considered to be the same.

[0053] (Method of producing fermented milk or lactic acid bacteria beverages) The aforementioned "Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products" (Ministerial Ordinance Concerning Milk and Dairy Products, Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951) and CODEX STANDARD FOR FERMENTED MILKS (CODEX STAN 243-2003) also specify methods for producing fermented milk or lactic acid bacteria beverages, respectively, and a manufacturing method using a liquid composition can be adopted in accordance with this disclosure, basically following those manufacturing methods.

[0054] In one embodiment of the present disclosure (first manufacturing method), the process of adding a liquid composition is carried out at the stage of preparing the raw material composition. That is, the first manufacturing method includes a step of mixing a pre-made liquid composition of the present disclosure with other food ingredients to prepare a raw material composition.

[0055] More specifically, the manufacturing method basically comprises at least the following two steps in this order, and may include other steps as needed: a step of mixing a pre-made liquid composition of the present disclosure with other food ingredients (basically, including at least milk components) to prepare a raw material composition; and a step of adding a lactic acid bacteria starter to the raw material composition and fermenting it to obtain fermented milk or a lactic acid bacteria beverage.

[0056] In one embodiment of the present disclosure (second manufacturing method), the process of adding the food preparation of the present disclosure is carried out after a food product has been obtained from a raw material composition that does not contain the food preparation of the present disclosure. This second manufacturing method is, for example, compatible with the embodiment described in WO2021 / 215530, which is intended to suppress the rise in acidity (over-fermentation) during storage.

[0057] More specifically, the manufacturing method basically includes at least the following two steps in this order, and may include other steps as needed: a step of preparing a raw material composition that does not include the liquid composition of the present disclosure; and a step of adding a lactic acid bacteria starter to the raw material composition and fermenting it to obtain fermented milk or a lactic acid bacteria beverage, and then adding the liquid composition of the present disclosure thereto.

[0058] Details of the liquid composition contained in the raw material composition of the food of this disclosure, particularly preferred embodiments, etc., can be found by referring to what is described herein in relation to the food formulation of this disclosure.

[0059] The "optional ingredients" in a food product can be appropriately selected depending on the form of the food product. For example, if the food product is "fermented milk" or "lactic acid bacteria beverage," the optional ingredients may include sugars such as sucrose, sweeteners, colorings, thickeners, stabilizers, gelling agents (such as gelatin, agar, pectin, carboxymethylcellulose (CMC), etc.), and food additives such as flavorings.

[0060] The amount of food preparations in food (the ratio of the weight of food preparations to the total weight of food) is not particularly limited and can be set within an appropriate range, taking into consideration the type of food, the composition of the food preparations, the purpose of incorporating the food preparations into the food, in particular the types and amounts of sucrose fatty acid esters in the food preparations, and the effects they have on the food.

[0061] For example, if the food is "fermented milk" or "lactic acid bacteria beverage," the content of the food preparation can be adjusted so that the sucrose fatty acid ester content relative to the total amount of food is 0.01-0.3% by weight. The lower limit of the sucrose fatty acid ester content relative to the total amount of food is preferably 0.03% by weight, more preferably 0.05% by weight, even more preferably 0.10% by weight, and particularly preferably 0.12% by weight. The upper limit of the sucrose fatty acid ester content relative to the total amount of food is preferably 0.25% by weight, more preferably 0.22% by weight, even more preferably 0.20% by weight, and particularly preferably 0.18% by weight. The fatty acid-derived structural part of the sucrose fatty acid ester in fermented milk or lactic acid bacteria beverage is preferably derived from saturated fatty acids, more preferably from palmitic acid or stearic acid, and even more preferably from palmitic acid. From the viewpoint of the bacteriostatic effect, it is more preferable that it is derived from palmitic acid or stearic acid, and even more preferably from palmitic acid. The HLB of the sucrose fatty acid ester in the fermented milk or lactic acid bacteria beverage is preferably 4-18, more preferably 6-18, even more preferably 8-18, particularly preferably 10-18, and most preferably 14-18. The amount of terpenes in the fermented milk or lactic acid bacteria beverage is preferably 0.15-0.67 parts by weight, more preferably 0.22-0.67 parts by weight, even more preferably 0.30-0.67 parts by weight, and particularly preferably 0.40-0.60 parts by weight per 1 part by weight of sucrose fatty acid ester. The amount of monohydric alcohol and / or dihydric alcohol in the fermented milk or lactic acid bacteria beverage is preferably 0.80-3.85 parts by weight, more preferably 1.00-3.85 parts by weight, even more preferably 1.50-3.85 parts by weight, particularly preferably 2.00-3.85 parts by weight, and most preferably 2.15-3.85 parts by weight per 1 part by weight of sucrose fatty acid ester.

[0062] When the food is a beverage other than a lactic acid bacteria beverage, and is particularly a neutral beverage with a pH of 5-9 such as a milk beverage, soup beverage, coffee beverage, cocoa beverage, tea beverage (black tea, green tea, Chinese tea, etc.), or bean / grain beverage, the amount of the food preparation can be adjusted so that the amount of sucrose fatty acid ester relative to the total amount of food is 0.01-0.2% by weight. The lower limit of the amount of sucrose fatty acid ester relative to the total amount of food is preferably 0.02% by weight, more preferably 0.03% by weight, even more preferably 0.04% by weight, and particularly preferably 0.05% by weight. The upper limit of the amount of sucrose fatty acid ester relative to the total amount of food is preferably 0.18% by weight, more preferably 0.15% by weight, even more preferably 0.12% by weight, and particularly preferably 0.10% by weight. In neutral beverages other than lactic acid bacteria beverages, particularly neutral beverages with a pH of 5-9 such as milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (black tea, green tea, Chinese tea, etc.), and bean / grain beverages, the fatty acid-derived structural site of the sucrose fatty acid ester is preferably derived from saturated fatty acids, more preferably from palmitic acid or stearic acid, and even more preferably from palmitic acid. In neutral beverages with a pH of 5-9 such as milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (black tea, green tea, Chinese tea, etc.), and bean / grain beverages, the HLB of the sucrose fatty acid ester is preferably 4-18, more preferably 6-18, even more preferably 8-18, particularly preferably 10-18, and most preferably 14-18. The amount of terpenes in neutral beverages such as milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (black tea, green tea, Chinese tea, etc.), and bean / grain beverages is preferably 0.15-0.67 parts by weight, more preferably 0.22-0.67 parts by weight, even more preferably 0.30-0.67 parts by weight, and particularly preferably 0.40-0.60 parts by weight, per 1 part by weight of sucrose fatty acid ester.The amount of monohydric and / or dihydric alcohols in neutral beverages such as milk beverages, soup beverages, coffee beverages, cocoa beverages, tea beverages (black tea, green tea, Chinese tea, etc.), and bean / grain beverages is 0.80-3.85 parts by weight, more preferably 1.00-3.85 parts by weight, even more preferably 1.50-3.85 parts by weight, particularly preferably 2.00-3.85 parts by weight, and most preferably 2.15-3.85 parts by weight per 1 part by weight of sucrose fatty acid ester. The content of sucrose fatty acid ester in food can be measured by conventional methods, such as HPLC.

[0063] Food products can be manufactured in essentially the same way as conventional foods, except that the process involves adding the food preparations related to this disclosure as emulsifiers. For example, if the food product is fermented milk or a lactic acid bacteria beverage, it can be manufactured in essentially the same way as conventional fermented milk or lactic acid bacteria beverages, except that the process involves adding the food preparations related to this disclosure as emulsifiers. The aforementioned "Ministerial Ordinance Concerning Standards for Ingredients of Milk and Dairy Products" (Ministerial Ordinance Concerning Milk and Dairy Products, Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951) and CODEX STANDARD FOR FERMENTED MILKS (CODEX STAN 243-2003) also specify methods for manufacturing fermented milk or lactic acid bacteria beverages, respectively, and the manufacturing method can be basically based on those methods, while using the food preparations in accordance with this disclosure.

[0064] [Example 1 and Comparative Example 1] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 1, and a food-grade preparation was manufactured by stirring and dissolving it while heating at 80°C until it became uniform.

[0065] Sucrose palmitate: Ryoto Sugar Ester P-1670 (Mitsubishi Chemical Corporation), HLB16 D-Limonene: Nippon Terpene Chemical Co., Ltd.

[0066]

[0067] <Evaluation of Fluidity> After storing the food-grade formulation at room temperature for one week, the "fluidity" was evaluated according to the following procedure and criteria. Fluidity Evaluation Criteria (Evaluation Points) 1: No fluid flow was observed when the container filled with the formulation was inverted. 2: The entire contents of the formulation moved downward within 10 seconds when the container filled with the formulation was inverted. 3: Fluid flow began immediately when the container filled with the formulation was inverted, and the entire contents moved downward within 5 seconds. 4: Fluid flow began immediately when the container filled with the formulation was inverted, and the entire contents moved downward within 1 second.

[0068] <Evaluation of Uniformity> After storing the food-grade preparation at room temperature for one week, its "uniformity" was evaluated according to the following criteria. Uniformity Evaluation Criteria (Evaluation Points) 1: Clearly separated into two or more layers, or a large amount of crystals precipitated. 2: A small amount of layer separation or precipitate was observed. 3: A very small amount of layer separation or precipitate was observed. 4: No layer boundaries or precipitate were observed.

[0069] <Viscosity Analysis> The viscosity of the food-grade formulation was measured using a rotational viscometer at a rotational speed of 200 rpm in an environment of 25°C. The measurement was performed using a B-type viscometer, spindle: No. 3, and small cup.

[0070] Example 1 exhibited excellent fluidity and uniformity, maintaining low viscosity and fluidity even after one week of storage. In contrast, Comparative Example 1, which contained the same amount of glycerin instead of propylene glycol, lacked fluidity and uniformity, and its viscosity was very high after one week of storage.

[0071] [Example 2-5] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 2, and a food-grade preparation was manufactured by stirring and dissolving while heating at 80°C until homogeneous. Fluidity and homogeneity were evaluated in the same manner as in Example 1.

[0072]

[0073] Example 2, in which the propylene glycol in Example 1 was replaced with the same amount of ethanol, exhibited excellent fluidity and uniformity, similar to Example 1. Example 3, in which the ethanol blending ratio (alcohol / sucrose fatty acid ester) in Example 2 was changed from 3.50 to 1.75, also exhibited excellent fluidity and uniformity. When the terpenoid compound blending ratio (terpenoid compound / sucrose fatty acid ester) in Example 2 was changed from 0.50 to 0.33 (Example 4) or 0.67 (Example 5), good fluidity and uniformity were maintained.

[0074] [Example 6-8] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 3-1, and a food-grade preparation was manufactured by stirring and dissolving while heating at 80°C until homogeneous. Fluidity and homogeneity were evaluated in the same manner as in Example 1.

[0075]

[0076] Even when the propylene glycol blending ratio (alcohol / sucrose fatty acid ester) in Example 1 was changed from 3.5 to 2 (Example 6) or 1.25 (Example 7), the fluidity and uniformity were well maintained. In Example 8, where the propylene glycol blending ratio was 0.8, the fluidity decreased slightly.

[0077] [Example 9] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 3-2, and a food-grade preparation was manufactured by stirring and dissolving it while heating at 80°C until it became uniform. Fluidity and uniformity were evaluated in the same manner as in Example 1.

[0078] Sucrose stearate ester: Ryoto sugar ester S-1670 (Mitsubishi Chemical Corporation), HLB16

[0079]

[0080] Example 9, in which the sucrose fatty acid ester P-1670 in Example 1 was replaced with the same amount of S-1670, exhibited excellent fluidity and uniformity, similar to Example 1.

[0081] [Examples 10, 11 and Comparative Examples 2-5] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 4, and a food-grade preparation was manufactured by stirring and dissolving it while heating at 80°C until it became uniform. Fluidity and uniformity were evaluated in the same manner as in Example 1.

[0082]

[0083] In Example 10, where the blending ratio of the terpenoid compound (terpenoid compound / sucrose fatty acid ester) in Example 1 was changed from 0.50 to 0.25, good fluidity and uniformity were maintained. In Example 11, where the blending ratio of the terpenoid compound in Example 1 was changed from 0.50 to 0.15, fluidity was good, but uniformity decreased slightly. When the blending ratio of the terpenoid compound in Example 1 was changed from 0.50 to 2.50 (Comparative Example 2) or 1.50 (Comparative Example 3), fluidity was good, but uniformity was poor. In Comparative Example 4, where the blending ratio of the terpenoid compound in Example 1 was changed from 0.50 to 0.05, neither fluidity nor uniformity was good.

[0084] [Examples 12-17] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 5, and a food-grade preparation was manufactured by stirring and dissolving it while heating at 80°C until it became uniform. Fluidity and uniformity were evaluated in the same manner as in Example 1.

[0085]

[0086] In Examples 12-16, where water was added to the food-grade formulation in Example 1, and the amount of propylene glycol added was reduced by an amount equivalent to the amount of water added, good fluidity and uniformity were maintained. In Example 17, where the amount of water added was increased to 30 parts by weight, fluidity was good, but uniformity decreased slightly.

[0087] [Examples 18-22] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 6, and a food-grade preparation was manufactured by stirring and dissolving it while heating at 80°C until it became uniform. Fluidity and uniformity were evaluated in the same manner as in Example 1.

[0088]

[0089] Even when the terpenoid compound D-limonene in Example 1 was changed to pinene (Examples 18, 21), terpineol (Example 19), or linaol (Examples 21, 22), the evaluation of fluidity and uniformity remained generally 4, with only a slight decrease observed in fluidity in Example 20 and uniformity in Example 21.

[0090] [Comparative Example 5-11] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 7, and a food-grade preparation was manufactured by stirring and dissolving while heating at 80°C until homogeneous. Fluidity and uniformity were evaluated in the same manner as in Example 1.

[0091]

[0092] When the blending ratio of the terpenoid compound was 0 (Comparative Examples 5-8) or 3 or more (Comparative Examples 9-11), fluidity was unacceptable, and uniformity was also unacceptable except for Comparative Example 11. In Comparative Examples 7, 9, and 11, which did not contain monohydric or dihydric alcohols, fluidity was unacceptable, and uniformity was also unacceptable except for Comparative Example 11.

[0093] [Comparative Example 12] Sucrose fatty acid ester, trihydric alcohol, and terpenoid compound were mixed according to the composition (parts by weight) shown in Table 8, and stirred and dissolved while heating at 80°C until homogeneous to prepare an aqueous phase mixture. Subsequently, oil and fat were added dropwise to the aqueous phase mixture over 20 minutes and mixed to produce the food-grade formulation of Comparative Example 12. Fluidity and homogeneity were evaluated in the same manner as in Example 1.

[0094] MCT oil: Nisshin Oillio

[0095]

[0096] [Comparative Example 13-15] Each raw material was mixed according to the formulation composition (parts by weight) shown in Table 9, and a food-grade preparation was manufactured by stirring and dissolving it while heating at 80°C until homogeneous. Fluidity and homogeneity were evaluated in the same manner as in Example 1. Ethyl myristate: Inoue Fragrance

[0097]

[0098] The results from Comparative Examples 13-15 showed that when the total content of terpenes and monohydric alcohols and / or dihydric alcohols was 30% by weight or less of the total liquid composition, separation occurred and fluidity was lost, regardless of the blending ratio of terpenoid compounds (terpenoid compound / sucrose fatty acid ester) or monohydric and dihydric alcohols (monohydric and dihydric alcohols / sucrose fatty acid ester).

[0099] [Test Example 1-6] Food products were manufactured by mixing each ingredient according to the formulation composition (parts by weight) shown in Table 10.

[0100] Milk coffee: Georgia THE Latte (manufactured by Coca-Cola Japan) Lactic acid beverage: New Yakult (manufactured by Yakult Co., Ltd.)

[0101] <Flavor Evaluation> The prepared food was consumed, and a flavor evaluation was conducted by three trained panelists according to the following criteria: 1: The aroma derived from terpenes is strong and disrupts the flavor balance of the food. 2: The aroma derived from terpenes is slightly strong. 3: The aroma derived from terpenes is weak. 4: There is almost no aroma derived from terpenes.

[0102] <Oil Separation Evaluation> Three trained panelists consumed the prepared food and evaluated its flavor according to the following criteria: 1: Oil separation from terpene compounds is observed. 2: Oil separation from terpene compounds is not observed.

[0103] [Test Example 7] Soft-type yogurt was prepared by loosely mixing 90 parts by weight of Bifidus Plain Yogurt (manufactured by Morinaga Milk Industry Co., Ltd.), 9.25 parts by weight of water, and 0.75 parts by weight of the liquid composition prepared in Example 1 at room temperature. Despite not applying strong shear during mixing, the prepared yogurt showed no emulsifier granules and was uniform and smooth. The appearance of the prepared yogurt was observed immediately after production and after being stored at 10°C for 28 days. No oil separation or emulsifier precipitation was observed.

Claims

1. A liquid composition containing a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, comprising terpenes and a monohydric alcohol and / or a dihydric alcohol, wherein the content of the terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the monohydric alcohol and / or the dihydric alcohol is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the sucrose fatty acid ester is 15% by weight or more of the total volume of the liquid composition, and the total content of the terpenes and the monohydric alcohol and / or the dihydric alcohol is 31% by weight or more of the total volume of the liquid composition.

2. A liquid composition containing a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, comprising terpenes and a monohydric alcohol and / or a dihydric alcohol, wherein the content of the terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the monohydric alcohol and / or the dihydric alcohol is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the sucrose fatty acid ester is 15 to 55% by weight of the total liquid composition, and the composition contains no water or water in an amount of 35% by weight or less of the total liquid composition.

3. A liquid composition containing a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, comprising terpenes and a monohydric alcohol and / or a dihydric alcohol, wherein the content of the terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the monohydric alcohol and / or the dihydric alcohol is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of the sucrose fatty acid ester is 15 to 55% by weight of the total liquid composition, the content of the monohydric alcohol and / or the dihydric alcohol is 30 to 78% by weight of the total liquid composition, and the content of the terpenes is 2.25 to 28% by weight of the total liquid composition.

4. The liquid composition according to any one of claims 1 to 3, wherein the content of the sucrose fatty acid ester is 15-50% by weight of the total amount of the liquid composition.

5. The liquid composition according to any one of claims 1 to 4, wherein the total content of the sucrose fatty acid ester, the terpenes, the monohydric alcohol and / or the dihydric alcohol is 55-100% by weight of the total amount of the liquid composition.

6. The liquid composition according to any one of claims 1 to 5, wherein the content of the terpenes is 0.15 to 0.67 parts by weight per 1 part by weight of the sucrose fatty acid ester.

7. The liquid composition according to any one of claims 1 to 6, wherein the content of the monohydric alcohol and / or the dihydric alcohol is 0.80 to 3.85 parts by weight per 1 part by weight of the sucrose fatty acid ester.

8. The liquid composition according to any one of claims 1 to 7, wherein it contains no water or water in an amount of 35% by weight or less of the total amount of the liquid composition.

9. The liquid composition according to any one of claims 1 to 8, wherein the terpenes are one or more selected from the group consisting of D-limonene, pinene, terpineol, and linaol.

10. The liquid composition according to any one of claims 1 to 9, wherein the monohydric alcohol and / or the dihydric alcohol is propylene glycol.

11. A food preparation comprising the liquid composition according to any one of claims 1 to 10.

12. The food preparation according to claim 11, which is for use in fermented milk or lactic acid bacteria beverages.

13. The food preparation according to claim 11, which is for use as a neutral beverage.

14. A food product comprising the liquid composition according to any one of claims 1 to 10.

15. The food according to claim 14, wherein the food is fermented milk or a lactic acid bacteria beverage.

16. The food according to claim 15, wherein the food is fermented milk or a lactic acid bacteria beverage containing live bacteria.

17. A beverage comprising a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, terpenes, monohydric alcohols and / or dihydric alcohols, wherein the content of terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of monohydric alcohols and / or dihydric alcohols is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, and the content of sucrose fatty acid ester is 0.01 to 0.2% by weight of the total amount of the beverage.

18. A fermented milk or lactic acid beverage comprising a sucrose fatty acid ester having 16 or more carbon atoms in its constituent fatty acids, terpenes, monohydric alcohols and / or dihydric alcohols, wherein the content of terpenes is 0.08 to 1.2 parts by weight per 1 part by weight of the sucrose fatty acid ester, the content of monohydric alcohols and / or dihydric alcohols is 0.50 to 5.0 parts by weight per 1 part by weight of the sucrose fatty acid ester, and the content of sucrose fatty acid ester is 0.01 to 0.3% by weight of the total amount of the fermented milk or lactic acid beverage.

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