WO2025205485A1 - Processed oil and fat - Google Patents

Abstract

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

Description

processed oils and fats

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

The present invention relates to processed oils and fats.

Due to the recent increase in health demand, there has been an increasing demand for low-calorie and low-sugar beverages in the beverage industry. To meet this demand, non-sugar sweeteners, which are low-calorie sweeteners that can replace sugar, are sometimes used. Non-sugar sweeteners are used in many beverages, but many of them have a unique, unpleasant taste, which can pose challenges in the design of beverage products.
To solve this problem, various improved methods have been proposed.

For example, Patent Document 1 states that by incorporating gentiooligosaccharides, it is possible to solve the flavor issues associated with high-intensity non-sugar sweeteners.

JP 2011-206030 A

The technology of Patent Document 1 is a useful approach in that it can solve the flavor issues of beverages containing high-intensity sweeteners that are non-carbohydrate sweeteners by incorporating gentiooligosaccharides.
The present inventors have investigated ways to solve the flavor problem using a different approach.

In the course of their investigations, the inventors have come to realize that one of the causes of the off-taste that is a problem with beverages containing non-sugar sweeteners is that the sweetness of non-sugar sweeteners is different in quality from the sweetness of sugar. Specifically, they have come to realize that beverages containing non-sugar sweeteners are accompanied by an excessive sweetness and unpleasant bitterness that are unique to non-sugar sweeteners, and that the excessive sweetness felt particularly when used in beverages results in a bad aftertaste.
The off-flavor that is a problem with beverages containing such non-sugar sweeteners is an obstacle to the design of beverage products that are both healthy and delicious, and there is a demand in the market for a solution to this problem.
The present inventors have investigated means for reducing off-tastes even in beverages containing non-sugar sweeteners.

The inventors conducted extensive research to solve the above-mentioned problems and discovered that by blending specific processed oils and fats with beverages containing at least a non-sugar sweetener, the off-flavors caused by the non-sugar sweetener can be reduced, leading to the completion of the present invention.

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

According to the present invention, in a beverage containing at least a non-sugar sweetener, the off-taste caused by the non-sugar sweetener can be reduced.
In a preferred embodiment, the present invention can provide a beverage that contains at least a non-sugar sweetener by reducing the off-flavor caused by the non-sugar sweetener, thereby providing a beverage that has a good overall sweetness.

The present invention will now be described in more detail.
When an upper limit and a lower limit of a numerical range are indicated, the upper limit and the lower limit can be combined as appropriate, and the resulting numerical range is also considered to be disclosed.

According to the present invention, by adding a specific processed oil or fat to a beverage containing at least a non-sugar sweetener, the off-taste caused by the non-sugar sweetener can be reduced. The "off-taste caused by the non-sugar sweetener" referred to here refers to a distinctive, unpleasant sweetness or bitterness, excessive sweetness, or a bad aftertaste that results from adding a non-sugar sweetener to a beverage. The off-taste can also be recognized, for example, by comparing the beverage with a beverage containing sugar adjusted to achieve the same level of sweetness.
In a preferred embodiment, the present invention allows a beverage containing at least a non-sugar sweetener to contain a specific processed oil or fat, thereby reducing the off-flavor caused by the non-sugar sweetener, thereby providing a beverage with a good overall sweetness. The off-flavor can be recognized even in beverages produced without undergoing a heating step for the purpose of sterilization or the like. In other words, it is different from the off-flavor that can occur when a beverage is produced through a heating step for the purpose of sterilization or the like in the production process.

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

The processed oil and fat of the present invention has (A) an iodine value of 125 or less. The upper limit of the iodine value is preferably 100, more preferably 90, even more preferably 80, 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, 25, 20, or 15, and most preferably 10 or less. The lower limit of the iodine value is preferably 0.1.

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

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

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

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

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

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

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

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

As long as the processed oil and fat of the present invention satisfies the above requirements (A) to (C), optional ingredients such as food additives, colorants, emulsifiers, antioxidants, and flavors can be added as appropriate within a range that does not impair the effects of the present invention.
Examples of the emulsifier include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, glycerin organic acid fatty acid esters, polyglycerin fatty acid esters, and lecithin.

The non-sugar sweetener contained at least in the beverage of the present invention is preferably one or more selected from the group consisting of stevia, sucralose, acesulfame potassium, advantame, thaumatin, and Momordica flower extract. More preferably, it is one or more selected from the group consisting of stevia, sucralose, and Momordica flower extract. Even more preferably, it is one or more selected from the group consisting of stevia and sucralose. Most preferably, it is stevia.
Specific examples of stevia include stevia extract, enzyme-treated stevia, stevioside, and rebaudioside.
By appropriately selecting the non-carbohydrate sweetener to be contained in the beverage of the present invention, it is possible to obtain the effect of further reducing the unpleasant taste caused by the non-carbohydrate sweetener in the beverage containing at least the processed oil and fat and the non-carbohydrate sweetener, which is preferable.

The sweetness intensity of the non-sugar sweetener contained at least in the beverage of the present invention is not particularly limited, but is preferably 1 to 1000. The upper limit of the sweetness intensity is more preferably 900, even more preferably 800, 700, or 650, and most preferably 600. The lower limit of the sweetness intensity is more preferably 1.5, even more preferably 2, 2.5, 3, 3.5, or 4, and most preferably 4.5.
By setting the sweetness level of at least the non-sugar sweetener contained in the beverage of the present invention to 1 to 1000, the effect of adding the processed oil or fat of the present invention in reducing the unpleasant taste caused by the non-sugar sweetener can be fully confirmed.
In this specification and claims, the term "sweetness of a non-sugar sweetener" refers to a value set by a manufacturer or distributor of the non-sugar sweetener.

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

The content of the processed oil or fat in the beverage of the present invention is preferably 0.005% by weight or more. The upper limit of the content is preferably 1% by weight, more preferably 0.8% by weight, even more preferably 0.5% by weight, 0.4% by weight, 0.3% by weight, 0.2% by weight, and most preferably 0.1% by weight. The lower limit of the content is more preferably 0.01% by weight, even more preferably 0.03% by weight, 0.05% by weight, 0.06% by weight, 0.07% by weight, 0.08% by weight, 0.09% by weight, and most preferably 0.1% by weight.
It is preferable that the processed oil and fat contained in the beverage of the present invention is contained in an amount of 0.005% by weight or more relative to the beverage, in that this further reduces the unpleasant taste caused by the non-sugar sweetener.

In the beverage of the present invention, when the sweetness level of the non-carbohydrate sweetener contained at least in the beverage is S, the content of the non-carbohydrate sweetener in the beverage is x% by weight, and the content of the processed oil or fat of the present invention contained at least in the beverage is y% by weight, it is preferable that the relationship between S, x, and y satisfy the following formula (1).
S×x/10000+0.004≦y≦S×x/1000+1 ・・・(1)
The "sweetness of non-sugar sweeteners" is a value set by a manufacturer or distributor of the non-sugar sweeteners.
It is preferable that the relationship between the sweetness level S and content x of the non-sugar sweetener contained in the beverage of the present invention, and the content y of the processed oil/fat of the present invention contained in the beverage of the present invention, satisfies the above formula (1), in that this has the effect of further reducing the unpleasant taste caused by the non-sugar sweetener in the beverage containing at least the processed oil/fat and the non-sugar sweetener.

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

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

The present invention provides a method for reducing the unpleasant taste that occurs in a beverage containing at least a non-sugar sweetener and that is derived from the non-sugar sweetener, by adding processed oils and fats that satisfy all of the following requirements (A) to (C) to the beverage:
(A) The iodine value is 125 or less. (B) The triglyceride composition is randomized. (C) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 10% by weight or more.

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

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

■Method for measuring fatty acid composition The constituent fatty acid composition of processed fats and oils was measured by preparing fatty acid methyl esters in accordance with "Standard Methods for Analysis of Fats, Oils, and Related Materials, 2.4.1.2 Methyl Esterification Method (Boron Trifluoride Methanol Method)" established by the Japan Oil Chemists' Society, and measuring them in accordance with "Standard Methods for Analysis of Fats, Oils, and Related Materials, 2.4.2.3 Fatty Acid Composition (Capillary Gas Chromatography Method)" established by the Japan Oil Chemists' Society. (Method for measuring iodine value)
■Method for measuring iodine value The iodine value of processed fats and oils was measured according to the Standard Method for Analysis of Fats and Oils 2.3.4.1-2013.
(ii) Method for measuring melting point The melting point of processed fats and oils was measured in accordance with the Standard Method for Analysis of Fats, Oils and Related Materials 2.2.4.2-1996.

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

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

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

Processed oil and fat example 4
Example 4 was prepared in the same manner as in Processed Oil and Fat Example 1, except that palm kernel oil having an iodine value of 17.5 was used as the raw material oil for the interesterified oil and fat.

Processed oil and fat example 5
Example 5 was prepared in the same manner as in Processed Oil and Fat Example 1, except that palm oil having an iodine value of 8.5 was used as the raw material oil for the interesterified oil and fat.

■Processed oil and fat comparison example 1
Palm olein (fractionated palm oil) with an iodine value of 56 was used.

■Processed oil and fat comparison example 2
Palm stearin (fractionated palm oil) with an iodine value of 31 was used.

■Processed oil and fat comparison example 3
A mixed oil consisting of 80 parts by weight of extremely hardened palm kernel stearin oil (high melting point fractionated palm kernel oil) and 20 parts by weight of medium-chain fatty acid-linked triglyceride was used.

■Processed oil comparative example 4
A mixed oil consisting of 95 parts by weight of corn oil and 5 parts by weight of medium-chain fatty acid-bound triglyceride was used.

■Oil reference example 1
Refined palm kernel oil (manufactured by Fuji Oil Co., Ltd.) with an iodine value of 17.5 was used.

■Oil reference example 2
Refined coconut oil (manufactured by Fuji Oil Co., Ltd.) with an iodine value of 8.5 was used.

■Oil reference example 3
Refined palm oil (manufactured by Fuji Oil Co., Ltd.) with an iodine value of 52 was used.

■Oil reference example 4
Medium-chain fatty acid-linked triglyceride (manufactured by Fuji Oil Co., Ltd.) was used.

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

■Table 1-1

■Table 1-2

■ Study 1 Beverage containing stevia extract According to the formulation in Table 2-1 or Table 2-2, almond milk, a beverage containing stevia extract, was produced and the effects of processed fats or oils were examined.
The processed oil or fat or various raw materials excluding the oil and fat were added to warm water and stirred and dissolved using a mixer or the like. Next, the processed oil or fat or fat was added and dispersed, and finally, the moisture content was adjusted using warm water to obtain a preparation. The preparation was homogenized using a high-pressure homogenizer or the like, filled into a retort pouch, and subjected to retort sterilization (121°C, 30 minutes).

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

■Flavor evaluation criteria 5 points: The beverage does not have any off-flavors derived from non-sugar sweeteners.
4 points: The beverage has a slight off-flavor derived from non-sugar sweeteners.
3 points: The beverage has a weak off-flavor caused by non-sugar sweeteners.
2 points: The beverage has an unpleasant taste due to the non-sugar sweetener.
1 point: The beverage has a strong off-flavor caused by non-sugar sweeteners.

■Table 2-1
- Granulated sugar from Wada Sugar Co., Ltd. was used.
- For the almond paste, we used dehulled almond paste from Tokai Nuts Co., Ltd.
- Non-sugar sweetener A was "Steviron SG" (product sweetness level 200), a stevia extract from Morita Chemical Industry Co., Ltd.

■Table 2-2

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

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

■Table 3
- The milk used was Meiji Co., Ltd.'s "Oishii Gyunyu" (registered trademark).
The coffee extract used was "Coffee Extract BRA-19" from Takasago International Corporation.
- Skim milk powder manufactured by Yotsuba Dairy Co., Ltd. was used.
The emulsifier used was "CP-Y040" manufactured by Mitsubishi Chemical Corporation.
The pH adjuster used was baking soda from Kishida Chemical Co., Ltd.
- Non-sugar sweetener A was "Steviron SG" (sweetness level 200), a stevia extract from Morita Chemical Industry Co., Ltd.

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

■ Study 3: Types of non-sugar sweeteners contained in beverages According to the formulations in Tables 4-1 to 4-3, cafe lattes containing various non-sugar sweeteners were produced using the same procedures as in Study 1, and the effects of the presence or absence of processed fats and oils were examined. The blending ratios of the various non-sugar sweeteners were adjusted based on the sweetness of the product.
The produced cafe latte was subjected to a flavor evaluation in accordance with the "Method for flavor evaluation" and "Evaluation criteria for flavor evaluation" in Study 1.
In this case, when the sweetness of the non-sugar sweetener is S, the content of the non-sugar sweetener in the beverage is x% by weight, and the content of the processed oil or fat in the beverage is y% by weight, we verified whether the relationship between S, x, and y conforms to the following formula (1).
S×x/10000+0.004≦y≦S×x/1000+1 ・・・(1)
The results of the flavor evaluation and the verification results of formula (1) are shown in Tables 4-1 to 4-3. When each test plot satisfied formula (1), the suitability was marked as "○", and when formula (1) was not satisfied, the suitability was marked as "×".

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

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

■Table 4-3
- Non-sugar sweetener G was sucralose (sweetness level 600) manufactured by San-Ei Gen F.F.I. Co., Ltd.
- The non-sugar sweetener H used was "Neo Sanmarc AG" (sweetness level 4.5), a Sauerman formulation from San-Ei Gen F.F.I. Co., Ltd.
- Non-sugar sweetener I was "Sweet Up V-30" (sweetness level 30), an Advantame preparation from San-Ei Gen F.F.I. Co., Ltd.

■Discussion of Study 3 The results of Tables 4-1 to 4-3 show that, similar to processed oil and fat Example 2, the effect of reducing the unpleasant taste caused by non-sugar sweeteners was achieved even in beverages containing a wide variety of non-sugar sweeteners.
When the sweetness of the non-sugar sweetener is S, the content of the non-sugar sweetener in the beverage is x% by weight, and the content of the processed oil or fat in the beverage is y% by weight, in the test plots corresponding to the Examples, the relationship between S, x, and y conforms to the above formula (1), whereas in the test plots corresponding to the Comparative Examples, the relationship between S, x, and y does not conform to the above formula (1), and no reduction effect of off-tastes derived from non-sugar sweeteners was observed. A correlation was observed between suitability for the formula (1) and the effect of reducing off-tastes derived from non-sugar sweeteners.

■Study 4: Verification of the effects of roasted green tea latte Using the formula in Table 5 and the same procedure as in Study 1, roasted green tea latte containing a non-sugar sweetener was produced, and the effects of the presence or absence of processed fats and oils were verified.
The roasted green tea latte thus produced was subjected to a flavor evaluation in accordance with the "Method for flavor evaluation" and "Evaluation criteria for flavor evaluation" in Study 1.

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

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

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

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

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

■ Study 7 Verification of the effects of soft drinks Soft drinks containing non-sugar sweeteners were produced according to the formulation in Table 7, and the effects of the presence or absence of processed fats and oils were verified.
A commercially available soft drink was adjusted to a temperature of 60°C, and a non-sugar sweetener and processed oil and fat were added and dissolved by stirring using a mixer, etc. The mixture was then homogenized using a high-pressure homogenizer, etc., and cooled to 5°C to produce a soft drink.
The soft drinks produced were evaluated for flavor in accordance with the "Method for flavor evaluation" and "Evaluation criteria for flavor evaluation" in Study 1.

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

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

By incorporating specific processed oils and fats into beverages that contain at least a non-sugar sweetener, the present invention can provide beverages that reduce the off-flavors associated with the non-sugar sweetener, making it extremely useful industrially.

Claims (7)

A processed oil or fat for use in a beverage containing at least a non-sugar sweetener, which satisfies all of the following requirements (A) to (C):
(A) The iodine value is 125 or less. (B) The triglyceride composition is randomized. (C) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 10% by weight or more. A beverage containing at least a processed oil or fat that satisfies all of the following requirements (A) to (C) and a non-sugar sweetener.
(A) an iodine value of 125 or less; (B) a randomized triglyceride composition; and (C) a total content of palmitic acid and stearic acid in the constituent fatty acid composition of 10% by weight or more. The beverage according to claim 2, wherein the non-sugar sweetener is one or more selected from the group consisting of stevia, sucralose, acesulfame potassium, advantame, thaumatin, and swingle extract. The beverage according to claim 2 or 3, wherein the content of the processed oil or fat in the beverage is 0.005% by weight or more. A beverage according to claim 2 or claim 3, wherein when the sweetness of the non-carbohydrate sweetener is S and the content of the non-carbohydrate sweetener in the beverage is x% by weight, the content of the processed oil or fat in the beverage is y% by weight, and the content of the processed oil or fat in the beverage satisfies the following formula (1):
S×x/10000+0.004≦y≦S×x/1000+1 ・・・(1) The beverage according to claim 4, wherein when the sweetness of the non-carbohydrate sweetener is S and the content of the non-carbohydrate sweetener in the beverage is x% by weight, the content of the processed oil/fat in the beverage is y% by weight, and the content of the processed oil/fat in the beverage satisfies the following formula (1):
S×x/10000+0.004≦y≦S×x/1000+1 ・・・(1) A method for reducing the unpleasant taste caused by a non-sugar sweetener in a beverage by adding processed oils and fats that satisfy all of the following requirements (A) to (C) to the beverage containing at least the non-sugar sweetener.
(A) The iodine value is 125 or less. (B) The triglyceride composition is randomized. (C) In the constituent fatty acid composition, the total content of palmitic acid and stearic acid is 10% by weight or more.