Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
  • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
  • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
  • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/38—Other non-alcoholic beverages
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
  • A23L2/52—Adding ingredients

Definitions

• the present invention relates to beverages.
• trans fatty acids in vegetable oils have become clear, and there is a demand for oil-based foods with reduced trans fatty acids.
• Specific methods for reducing trans fatty acids include reducing the amount of partially hydrogenated oils, which generate trans fatty acids during the process, and substituting them with interesterified oils, extremely hydrogenated oils, or fractionated oils.
• these substitutions impair the flavor of the food, specifically the thickness and/or richness of the top flavor, which is what is known as good taste, even if the physical properties are usable. Therefore, there is a demand for technology that can impart good taste while reducing the trans fatty acid content.
• Patent Document 1 describes a method for producing a beverage, which "contains edible oils and fats containing highly saturated fatty acids, in which the proportion of unsaturated fatty acids in the total fatty acids bound to triglyceride molecules is 20% by mass or less, is subjected to high-pressure emulsification treatment multiple times, and the total treatment pressure applied to the edible oil and fat in the multiple high-pressure emulsification treatments is set to 60 MPa or more, and the resulting oil and fat emulsion is mixed with beverage ingredients, and the resulting mixture is further subjected to high-pressure emulsification treatment.”
• Patent Document 2 describes "a foamable oil-in-water emulsified oil composition containing 25 to 50% by weight of an oil composition (X) consisting of an oil (A) containing 50% by weight or more of SUS triglycerides and an oil (B) containing 6% by weight or more of triglycerides each having a total carbon number of 36, 38, 40, 48, 50, and 52 and having a total amount of butyric acid and caproic acid of 2% by weight or more.”
• an oil composition (X) consisting of an oil (A) containing 50% by weight or more of SUS triglycerides and an oil (B) containing 6% by weight or more of triglycerides each having a total carbon number of 36, 38, 40, 48, 50, and 52 and having a total amount of butyric acid and caproic acid of 2% by weight or more.
• Patent Document 1 requires multiple high-pressure emulsification steps, which increases production costs, leaving room for improvement. Therefore, there is a need to propose beverages that have good flavor (thick top and/or rich taste) even when the trans fatty acid content of the vegetable oil is reduced using a simpler production method.
• Patent Document 2 is a technology for reducing the trans fatty acids in a foamable oil-in-water emulsion containing 25 to 50% by weight of an oil composition, and is not useful as a reference for completing the present invention related to beverages.
• An object of the present invention is to provide a beverage that has a good flavor (thick top and/or rich taste) even when the trans fatty acid content of the vegetable oil is reduced.
• a beverage comprising vegetable oil and water, characterized in that it satisfies all of the following (A) to (D):
• (A) The SO2 triglyceride content in the vegetable oil is 10% by weight or more.
• (B) The trans fatty acid content per lipid in the beverage is 2% by weight or less.
• (C) The linoleic acid content in the beverage is 6% by weight or less.
• (D) The SO2 triglyceride content in the beverage is 0.1% by weight or more.
• S stands for stearic acid
• O stands for oleic acid
• SO2 triglyceride is a triglyceride consisting of one S and two Os.
• (A) The SO2 triglyceride content in the vegetable oil is 10% by weight or more.
• the trans fatty acid content per lipid in the beverage is 2% by weight or less.
• the linoleic acid content in the beverage is 6% by weight or less.
• the SO2 triglyceride content in the beverage is 0.1% by weight or more.
• S stands for stearic acid
• O stands for oleic acid
• SO2 triglyceride is a triglyceride consisting of one S and two Os.
• the present invention makes it possible to provide a beverage that has a strong flavor (thick top and/or rich taste) even in a beverage with a sufficiently reduced trans fatty acid content.
• the term “richness” used to describe the flavor of a beverage refers to the overall impression one gets after tasting the beverage, in which the flavor (taste) derived from the beverage is felt to be rich.
• the beverage of the present invention can have a thick and/or rich taste at the top.
• the "thick and/or rich taste at the top” is also commonly referred to as "richness.”
• vegetable fats and oils contained in beverages include palm oil, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm kernel oil, coconut oil, medium-chain triglycerides (MCT), shea fat, monkey fat, algae oil, etc., as well as their extremely hardened oils, fractionated oils, processed fats and oils subjected to ester exchange, etc., and further mixed fats and oils and oils of these, etc.
• the properties of the fats and oils are not particularly limited, and both solid fats and liquid fats and oils can be used.
• fats and oils that have been hydrogenated to an iodine value (IV), an index of the degree of unsaturation, of 4 or less are defined as extremely hydrogenated oils, and fats and oils whose iodine value (IV) after hydrogenation exceeds 4 are defined as partially hydrogenated oils.
• the vegetable oil is preferably used in an amount of at least 0.1% by weight in the beverage, with the lower limit being more preferably 0.2% by weight, even more preferably 1% by weight, and most preferably 3% by weight, and the upper limit being more preferably 25% by weight, even more preferably 20% by weight, and most preferably 15% by weight.
• the vegetable oil preferably does not contain a partially hydrogenated oil.
• not containing a partially hydrogenated oil means that the proportion of the partially hydrogenated oil in the vegetable oil is preferably 5% by weight or less, more preferably 4% by weight or less, even more preferably 3% by weight or less, 2% by weight or less, 1% by weight or less, and most preferably 0% by weight.
• the present invention is characterized in that the trans fatty acid content per lipid in the beverage is 2% by weight or less, preferably 1.8% by weight or less, and more preferably 1.5% by weight or less.
• the trans fatty acid content per lipid in the beverage herein includes trans fatty acids derived from oil-soluble components other than vegetable fats and oils. Therefore, the trans fatty acid content of the vegetable oil contained in the beverage is preferably 2 wt % or less, more preferably 1.5 wt % or less, even more preferably 1 wt % or less, and most preferably 0.8 wt % or less.
• the beverage is characterized in that the linoleic acid content is 6% by weight or less.
• the lower limit is preferably 0.05% by weight, more preferably 0.1% by weight, and even more preferably 0.2% by weight.
• the upper limit is preferably 5.5% by weight, and more preferably 5.0% by weight.
• the vegetable oil contained in the beverage is characterized in that the SO2 triglyceride content is 10% by weight or more, with the lower limit being preferably 15% by weight or more, and more preferably 20% by weight or more.
• the beverage is characterized in that the SO2 triglyceride content is 0.1% by weight or more.
• the lower limit is preferably 0.2% by weight, more preferably 0.5% by weight, and even more preferably 1% by weight.
• the upper limit is preferably 15% by weight, more preferably 12% by weight, and even more preferably 8% by weight.
• the SO2 triglyceride content of the vegetable oil contained in the beverage is 10% by weight or more and the SO2 triglyceride content in the beverage is 0.1% by weight or more, the flavor indicated by the thickness and/or richness of the top is strongly felt when used in the beverage, which is preferable.
• the SO2 triglyceride content of the vegetable oil in the beverage is less than 10% by weight or the SO2 triglyceride content in the beverage is less than 0.1% by weight, there is a risk that the flavor intensity indicated by the thickness and/or richness of the top is not sufficiently obtained.
• the "unsaponifiable matter index” is defined by the following formula. "Unsaponifiable matter index”: Measured iodine value - (C16: 1% x 0.950 + C18: 1% x 0.860 + C18: 2% x 1.732 + C18: 3% x 2.616 + C20: 1% x 0.785 + C22: 1% x 0.723)
• the "unsaponifiable matter index” is an index obtained by subtracting the total double bonds in fats and oils from the amount of double bonds derived from fatty acids, and is considered to reflect the amount of components that are not saponifiable (unsaponifiable matter) in fats and oils.
• the amount of double bonds derived from fatty acids is defined according to AOCS Recommended Practice Cd 1c-85.
• the amount of all double bonds in fats and oils is defined according to the measured iodine value.
• the unsaponifiable matter index of the vegetable oil contained in the beverage is preferably 0.9 or more, more preferably 0.95 or more, even more preferably 1 or more, even more preferably 1.1 or more, and most preferably 1.2 or more.
• the vegetable oil contained in the beverage has an unsaponifiable matter index of 0.9 or more, the flavor indicated by the thickness and/or richness of the top is strongly felt when used in the beverage, which is preferable.
• the unsaponifiable matter index is less than 0.9, there is a risk that the flavor intensity indicated by the thickness and/or richness of the top is not sufficiently obtained.
• the diglyceride content of the vegetable oil contained in the beverage is preferably 6.5% by weight or more, more preferably 6.5 to 30% by weight, and even more preferably 10 to 30% by weight, 15 to 30% by weight, or 15 to 25% by weight.
• a diglyceride content of 6.5% by weight or more a strong flavor is felt when used in a beverage, as indicated by the thickness of the top and/or the richness of the flavor.
• the method for producing the beverage of the present invention is not particularly limited, and for example, similar to conventionally known dairy beverages, vegetable milks, soups, etc., the beverage of the present invention can be obtained by stirring and mixing an oil phase containing fats and oil-soluble components and an aqueous phase containing water, proteins, and other water-soluble components, pre-emulsifying them, followed by steps such as homogenization, sterilization, and cooling.
• beverage of the present invention include beverages containing milk, soybeans, oats, peas, almonds, hemp, lupine beans, broad beans, chickpeas, barley, wheat, rice, barnyard millet, millet, canary seeds, teff, keanu, linseed, coconut, macadamia nuts, cashew nuts, pecan nuts, pistachios, walnuts, Brazil nuts, chestnuts, sesame seeds, or pine nuts as raw materials, but are not limited thereto. These raw materials can also be mixed in an appropriate ratio and used.
• the pretreatment method of the raw materials is not particularly limited, and examples include those obtained by processes such as grinding, soaking/dissolving, mixing/stirring, filtration, homogenization, and sterilization of the raw materials.
• a paste-like product obtained by grinding the raw materials, a liquid obtained by dissolving a powdered raw material in water, or a product containing an insoluble fraction derived from the raw materials can also be used.
• plant-based milk plant-based milk provided by a raw material manufacturer or purchased from a commercial store may be used in the present invention.
• soy milk obtained by dissolving soy flour in water and vegetable protein beverages obtained by dissolving vegetable protein materials in water can also be used.
• a beverage made from milk beverages, soybeans, oats, peas, almonds, or broad beans is preferred. Most preferred is a beverage made from milk beverages, soybeans, oats, or almonds.
• the milk beverage is a beverage containing non-fat milk solids.
• Non-fat milk solids refer to components derived from milk other than milk fat and water. Specific materials containing non-fat milk solids include, but are not limited to, milk, skim milk, concentrated milk, skim milk powder, whole milk powder, whey powder, and buttermilk powder.
• the beverage of the present invention is not limited to some flavors such as chocolate, coffee, and black tea.
• the aqueous phase can be prepared at any temperature range.
• a hydrophilic emulsifier or carbohydrate whose solubility is improved by heating is included, it can be prepared by dissolving or dispersing it at a temperature range of, for example, 20 to 70°C, preferably 55 to 65°C.
• the raw materials to be added to the aqueous phase can be appropriately determined by a person skilled in the art. For example, when salts or water-soluble flavorings are added, they are added to the aqueous phase.
• the oil phase can be prepared by mixing oil-soluble materials containing fats and oils and dissolving or dispersing them at a temperature of, for example, 50 to 80° C., preferably 55 to 70° C.
• the raw materials to be added to the oil phase can be appropriately determined by those skilled in the art.
• a lipophilic emulsifier is used, it is added to a part of the raw fats and oils or to the oil phase.
• the obtained oil phase and aqueous phase are heated, for example, to 40 to 80°C, preferably 55 to 70°C, and mixed to perform pre-emulsification.
• Pre-emulsification can be performed using a rotary stirrer such as a homomixer.
• the mixture is homogenized using a homogenizing device such as a homogenizer.
• a homogenizing device such as a homogenizer.
• the pressure during homogenization using a homogenizer can be 2 to 20 MPa, preferably 3 to 10 MPa.
• the oil-in-water emulsion used in the beverage of the present invention may contain an emulsifier.
• the emulsifier to be added may be of any type as long as it can emulsify sufficiently and is an emulsifier that can be commonly used.
• Heat sterilization The obtained oil-in-water emulsion may or may not be subjected to heat sterilization, if necessary.
• heat sterilization When heat sterilization is performed, for example, it is treated by UHT sterilization using an indirect heating method or a direct heating method, and if necessary, it is homogenized again using a homogenizer and cooled to 2 to 15°C or the like.
• the heat sterilization temperature is, for example, 110 to 150°C, preferably 120 to 148°C
• the heat sterilization time is, for example, 1 to 10 seconds, preferably 3 to 7 seconds.
• the beverage of the present invention may contain auxiliary ingredients in addition to fats and oils.
• auxiliary ingredients include dairy ingredients (raw milk, raw milk, skimmed concentrated milk, skimmed milk powder, fresh cream, butter, etc.), plant milk (soybeans, oats, peas, almonds, hemp, lupin beans, fava beans, chickpeas, barley, wheat, rice, barnyard millet, millet, canary seeds, teff, keanu, linseed, coconut, macadamia nuts, cashew nuts, pecan nuts, pistachios, walnuts, Brazil nuts, chestnuts, sesame seeds, pine nuts, etc.), carbohydrate sweeteners (sugar, starch syrup, fructose, glucose, sugar alcohol, trehalose, etc.), stabilizers (guar gum, locust bean gum, xanthan gum, gum arabic, carrageenan, sodium alginate, CMC, water-soluble cellulose, ge
• the diglyceride and triglyceride molecular species were identified and quantified based on the measurement results of known refined palm oil and palm superolein.
• Method of measuring iodine value The iodine value of fats and oils was measured in accordance with the Standard Method for the Analysis of Fats, Oils and Oils 2.3.4.1-2013.
• Method of calculating unsaponifiable matter index The unsaponifiable matter index of fats and oils was calculated using the measured values of the constituent fatty acid composition and iodine value according to the following formula.
• shea butter fractionated oil 20 parts of shea fat and 80 parts of acetone were mixed, and the gum was precipitated while stirring at 27.5 ° C for 30 minutes, and then the mixture was left to stand, and the precipitated gum was filtered to obtain degummed shea fat.
• the degummed shea fat and acetone were mixed so that the amounts were 18.5 parts and 81.5 parts, respectively, and the temperature was gradually lowered while weakly stirring, and after reaching 2.5 ° C, the temperature was kept constant for about 30 minutes.
• the resulting mixture was filtered to obtain a liquid portion (shea olein) and a solid portion (shea stearin).
• the liquid shea olein was decolorized and deodorized by a conventional method to obtain refined shea olein, which was designated as vegetable oil A.
• oils used were rice bran oil (vegetable oil C), refined coconut oil (vegetable oil D), Numellarin 34 (vegetable oil E), and palm superolein (vegetable oil F). All of these are manufactured by Fuji Oil Co., Ltd.
• Vegetable oils A to F were prepared according to Table 1 below.
• the diglyceride %, triglyceride composition % (representative components only), fatty acid composition %, trans fatty acid %, iodine value, and unsaponifiable matter index are shown below.
• Vegetable oil D is an oil whose constituent fatty acid composition contains lauric acid as the main component
• vegetable oil E is a partially hydrogenated oil whose constituent fatty acid composition contains lauric acid as the main component.
• the values are not listed.
• ⁇ OOO Triglyceride with three oleic acids bound together
• ⁇ SOL Triglyceride with one stearic acid, one oleic acid, and one linoleic acid bound together
• ⁇ SO2 Triglyceride with one stearic acid and two oleic acids bound together
• ⁇ S2L Triglyceride with two stearic acids and one linoleic acid bound together
• ⁇ S2O Triglyceride with two stearic acids and one oleic acid bound together
• ⁇ SSS Triglyceride with three stearic acids bound together
• Trisodium citrate used was manufactured by Iwata Chemical Industry Co., Ltd.
• the emulsifier used was "Ryoto Sugar Ester S-570" (HLB5) manufactured by Mitsubishi Chemical Foods Corporation.
• the prototype beverages were evaluated for the following (1) to (7).
• Example 1 The flavor evaluation of Examples 1 to 8 was 3.1 points or more, which was acceptable. In particular, the amounts of fat and oil in Examples 2 to 4 and 6 to 8 were more preferable than those in Examples 1 and 5, and therefore the flavor evaluations of the beverages in Examples 2 to 4 and 6 to 8 were all more favorable, at 4.0 points or more. Although Comparative Examples 1 to 6 met the criterion (4), at least one of (1), (5), and (6) did not show a preferable value. Therefore, the flavor evaluation of these beverages was less than 3.1 points, which did not meet the pass criterion. In Reference Example 1, the flavor evaluation was 3.1 points or more, which is the pass standard, but (4) was not a preferable value.
• the present invention makes it possible to suitably produce beverages that have excellent top thickness and/or richness even when the trans fatty acid content of vegetable oils and fats is reduced.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Agronomy & Crop Science (AREA)
• Botany (AREA)
• Non-Alcoholic Beverages (AREA)
• Edible Oils And Fats (AREA)

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• 2024
  • 2024-02-29 JP JP2025510044A patent/JPWO2024202885A1/ja active Pending
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• 2026
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