Patent ID: 11957135
Assignee: FUJI OIL HOLDINGS INC.
Field: Food chemistry (Chemistry)
Classification: CPC A | IPC A

Claim 6:
7. A method for reducing an unpleasant odor that occurs with time in a chocolate-like food product that contains DHA and EPA, the method comprising the steps of:
dispersing an aqueous phase containing an amino acid in an amount of 2.13 to 50 wt % and having a total water-soluble solids content of 30 to 70 wt % in polyunsaturated-fatty-acid-containing oil and fat (PUFA oil), wherein the amino acid is at least one member selected from glycine, glutamic acid, alanine, proline, lysine, tryptophan, methionine, valine, serine, histidine, isoleucine, leucine, phenylalanine, arginine, threonine, cysteine, aspartic acid, glutamine, and asparagine; and
blending the PUFA oil with hard butter to obtain a chocolate-like food product containing EPA and DHA contained in PUFA oil in a total amount of 3.21 to 6 wt %, and containing the amino acid in an amount of 0.01 to 0.15 wt % in which the chocolate-like food product is free of undesirable odors after storage for at least 15 days,
wherein the aqueous phase is present in an amount of 0.02 to 2 wt % in a dispersed state in an oil phase containing an oil-soluble emulsifier and an edible oil and fat, in the chocolate-like food product, the water-soluble solids include a carbohydrate, and the water-soluble solids are present in a dissolved state in the aqueous phase, wherein the carbohydrate is at least one member selected from sugar alcohols, glucose, sucrose, dextrins, and oligosaccharides.