Patent Description:
An off-flavor in a food is recognized as an unfavorable flavor when the food is eaten. Typically, there is excessive bitterness, an astringent taste, an unpleasant taste, and the like.

An astringent taste is a stimulus which is also expressed as astringency and is felt in the mouth. In brief, an astringent taste is a stimulus accompanied by a feeling, as if the mucous membrane in the oral cavity has "shrunk", which is felt when an astringent persimmon is taken into the mouth. There are many opinions that an astringent taste is not included in the strict sense of a "taste".

Patent Literature <NUM> discloses that it is possible to prevent an astringent taste derived from grape seed extract by incorporating specific proportions of glucose and maltose in beverages containing grape seed extract.

Patent Literature <NUM> discloses that hardly any astringent taste is exhibited using sucralose in combination with a polyphenol exhibiting an astringent taste.

Patent Literature <NUM> discloses polyunsaturated fatty acid-containing edible vegetable oils and fats which contain a predetermined amount of water-soluble tea polyphenols.

Since cereal-derived materials sometimes exhibit a unique off-flavor, this sometimes causes a problem in foods in which cereal-derived materials are used.

Patent Literature <NUM> discloses that sucralose has an effect of masking a protein material odor derived from soybean proteins, wheat proteins, and the like.

Patent Literature <NUM> discloses that germinated whole fat soybean flour or the like improves the flavor in soybean proteins or the like.

Since vegetables or vegetable-derived materials sometimes exhibit a unique off-flavor, this sometimes causes a problem in foods in which vegetables or vegetable-derived materials are used.

Patent Literature <NUM> discloses that chlorogenic acid has an effect of masking off-tastes in various consumables containing vegetables.

Patent Literature <NUM> discloses that it is possible to mask a grassy smell in vegetables by formulating with lactic acid fermented egg white.

Patent Literature <NUM> discloses a method for producing a chocolate-like product that contains a fat with highly unsaturated fatty acids, characterized in that a water-soluble antioxidant is added before an atomization step, wherein the water-soluble antioxidant is a catechin.

Patent Literature <NUM> discloses a confectionery fat having a tea polyphenol content of <NUM>-<NUM> ppm by weight and an emulsifier content of <NUM>-<NUM> ppm by weight, wherein the emulsifier content is <NUM> times or less of the tea polyphenol content and the A/N value as obtained according to the following method is <NUM>,<NUM> or higher: A: CDM stability time of confectionery fat containing <NUM>-<NUM> ppm by weight tea polyphenols; N: CDM stability time of the base fat of said A which does not contain tea polyphenols.

Patent Literature <NUM> discloses a fat for distribution in liquid form that contains high polyunsaturated fatty acids (PUFA) and has a constituent fatty acid composition containing <NUM>-<NUM> wt. % fatty acids comprising five or more double bonds. Additionally it discloses a food product, such as chocolate, in which the above mentioned fat for distribution in liquid form containing high PUFA is used.

The present invention addresses the problem of providing a food wherein an off-flavor is reduced by an off-flavor reducing agent.

The off-flavor reducing agent can be used for various foods and particularly effectively works for reducing off-flavors in high-cacao chocolate, cereal-derived materials, vegetables, and beverages.

In Patent Literature <NUM> and <NUM>, it is necessary to add a predetermined amount of sugar to foods, and in many cases, there are restrictions on formulations therewith.

In the polyunsaturated fatty acid-containing edible vegetable oils and fats in Patent Literature <NUM>, water-soluble tea polyphenols are added thereto in anticipation of an antioxidant action. However, it is not disclosed that the water-soluble tea polyphenols exhibit an effect of reducing off-flavors such as an astringent taste in other foods.

Patent Literature <NUM> discloses that sucralose has an effect of masking an unpleasant taste. However, the sucralose itself has sweetness, and in some cases, there are restrictions on formulations therewith when preparing foods.

Patent Literature <NUM> discloses that "germinated whole fat soybean flour and ungerminated whole fat soybean flour which has not subjected to enzyme deactivation treatment" have an effect of improving the flavor in foods. However, it is generally known that a lipoxygenase is contained in soybean flour, and an action of the lipoxygenase causes an off-flavor. Therefore, it can be thought unlikely that "germinated whole fat soybean flour and ungerminated whole fat soybean flour which has not subjected to enzyme deactivation treatment" have an effect of improving the flavor in foods.

Patent Literature <NUM> discloses that "chlorogenic acid may be directly added to consumables or may be incorporated into certain components of the consumables in advance" as methods for adding chlorogenic acid thereto. However, chlorogenic acid itself can cause an off-flavor. Therefore, in a case where chlorogenic acid is simply added thereto, even though an off-flavor in vegetables can be masked, an off-flavor of chlorogenic acid may be exhibited. Accordingly, the effect is questionable.

In Patent Literature <NUM>, it is necessary to formulate with lactic acid fermented egg white, which is complicated.

The present inventors have conducted extensive studies in order to develop an agent capable of reducing off-flavors through a simpler method. As a result, they have found that a microdispersion of polyphenol materials in oils and fats exhibits an effect of reducing various kinds of off-flavors even though polyphenol materials usually causes an off-flavor, and have completed the present invention.

Moreover, they have also found that the off-flavor reducing agent effectively works for reducing off-flavors in various foods, especially high-cacao chocolate, cereal-derived materials, vegetables, and beverages.

That is, the present invention is set out in the appended set of claims. The present invention relates to a food, of which an off-flavor is reduced, comprising: <NUM> to <NUM> mass % of an off-flavor reducing agent, the off-flavor reducing agent comprising aqueous phase particles which contain <NUM> to <NUM> mass% of a polyphenol material and are dispersed in an oily phase, wherein the polyphenol material is one or more selected from a hesperidin material, a coffee polyphenol material, a rutin material, and an anthocyanin material, and wherein the food is one or more selected from a high-cacao chocolate having a cacao content greater than or equal to <NUM> mass%, a vegetable, a beverage, a bean-derived material, a wheat-derived material, a potato-derived material, a rice-derived material, a corn-derived material, and vegetable oils and fats.

The off-flavor reducing agent may be obtained by dissolving an oil-soluble emulsifier in the oily phase.

A method for producing the off-flavor reducing agent includes: dissolving a polyphenol material in water; and finely dispersing the dissolved polyphenol material in an oily phase.

According to the present disclosure, it is possible to provide an off-flavor reducing agent that reduces off-flavors in various foods through a simple method. In addition, it is possible to provide a food of which an off-flavor is reduced.

The effect is exhibited particularly in food such as high-cacao chocolate, cereal-derived materials, vegetables, or beverages.

An off-flavor reducing agent referred to in the present disclosure is an agent having an effect of reducing off-flavors in various foods. The off-flavor in the present disclosure is a generic term for unfavorable flavors sensed when eaten, and specific examples thereof include excessive bitterness, an astringent taste, and an unpleasant taste. Here, an astringent taste is a stimulus which is felt in the mouth and is also expressed as astringency. In brief, an astringent taste is a typical off-flavor and is a stimulus with a sense that a mucous membrane of the oral cavity has "shrunk", which is felt when an astringent persimmon is taken into the mouth.

More specifically, the astringent taste is a feeling felt when drinking strong tea or a feeling felt when eating chocolate with a high cacao content. The off-flavor reducing agent according to the present disclosure has an effect of reducing various kinds of off-flavors, and has a particularly excellent effect of reducing an astringent taste.

In the present disclosure, if an agent has an effect of reducing an off-flavor, this is referred to as an "off-flavor reducing agent".

It is inferred that the source of the effect of the off-flavor reducing agent according to the present disclosure is a polyphenol material. However, it is necessary that the polyphenol material in the present disclosure be present in an aqueous phase and the aqueous phase with the polyphenol material be dispersed in an oily phase. In many cases, a polyphenol material itself exhibits an off-flavor such as an astringent taste. A food may exhibit an astringent taste, that is, an off-flavor, in a case where a polyphenol material is simply present in the food.

The size of aqueous phase particles in an oily phase is preferably less than or equal to <NUM> and more preferably less than or equal to <NUM>. By having a suitable particle diameter, it is possible to obtain a highly effective off-flavor reducing agent.

The aqueous phase in the present disclosure is obtained by dissolving a water-soluble component in water. In addition, the oily phase is obtained by dissolving an oil-soluble component in oil. In some cases, oils and fats are referred to as an oily phase in a formulation in which no oil-soluble components are used.

Although there is no limitation on oils and fats to be used in an oily phase in the present disclosure, it is possible to use one or more oils and fats from: various vegetable oils and fats including soybean oil, rapeseed oil, rice oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, and cacao butter; animal oils and fats such as beef tallow or pork oil; and oils and fats processed through one or more processes selected from fractionation, hardening, and transesterification of such oils and fats.

In a case of, for example, reducing an off-flavor derived from cacao in high-cacao chocolate in the present disclosure, it is preferable to use cacao butter so as not to affect the hardness of the chocolate. In this manner, it is possible to appropriately select oils and fats depending on the food to be finally used.

In the present disclosure, the polyphenol material refers to a material containing a large amount of polyphenols. Specifically, it is possible to use one or more selected from a hesperidin material, a coffee polyphenol material, a rutin material, and an anthocyanin material. A coffee polyphenol material and a hesperidin material are more preferable, and a coffee polyphenol material is still more preferable. It is possible to obtain a highly effective astringent taste reducing agent using a suitable polyphenol material.

A specific example of the coffee polyphenol material includes a raw coffee bean extract. It is said that an active ingredient of the coffee polyphenol material is chlorogenic acid.

In the off-flavor reducing agent of the present disclosure, it is necessary that aqueous phase particles containing a polyphenol material be dispersed in an oily phase. In the present disclosure, "aqueous phase particles" mentioned simply refer to "aqueous phase particles containing a polyphenol material".

It is necessary that the amount of polyphenol material in an aqueous phase be <NUM> to <NUM> mass%. The amount of polyphenol material is more preferably <NUM> to <NUM> mass% and still more preferably <NUM> to <NUM> mass%. It is possible to obtain a highly effective off-flavor reducing agent using a suitable amount of polyphenol material present in an aqueous phase.

The proportion of an aqueous phase in the off-flavor reducing agent of the present disclosure varies depending on the amount of polyphenol material in the aqueous phase. Therefore, it is difficult to clearly define the proportion of an aqueous phase. However, in the food according to the present invention, it is preferable that the proportion of an aqueous phase in the off-flavor reducing agent is <NUM> to <NUM> mass%. The amount thereof is more preferably <NUM> to <NUM> mass% and still more preferably <NUM> to <NUM> mass%.

The off-flavor reducing agent according to the present disclosure can be used by being formulated with a food of which an off-flavor is to be reduced. Here, in a case of foods, such as chocolate, which have a relatively large amount of oil, it is possible to use the off-flavor reducing agent in place of a part or all of the oil to be used. In addition, in a case of a food containing little or almost no oil, that is, an aqueous food, the off-flavor reducing agent is dispersed and used.

In the present invention, the food, of which an off-flavor is reduced, is one or more selected from high-cacao chocolate having a cacao content greater than or equal to <NUM> mass%, a vegetable, a beverage, a bean-derived material, a wheat-derived material, a potato-derived material, a rice-derived material, a corn-derived material and vegetable oils and fats. In the food according to the present invention, the beverage is preferably a coffee beverage or a black tea beverage, and the vegetable is preferably one or more selected from bell peppers, carrots, celery, spinach, kale, cabbage, onions, eggplants, cucumbers, bitter gourd, zucchini, lettuce, leeks, garland chrysanthemum, cauliflower, broccoli, spring onions, and barley leaves.

The cereals in the present disclosure are a generic term for food ingredients obtained from plants and are also called grains. Examples thereof include other various oil crops in addition to beans, wheat, potatoes, rice, and corn. Cereal-derived materials are materials derived from these cereals, and are, for example, vegetable oils and fats derived from other various oil crops in addition to bean-derived materials, wheat-derived materials, potato-derived materials, rice-derived materials, and corn-derived materials. The cereal-derived materials are more preferably bean-derived materials, wheat-derived materials, and various vegetable oils and fats.

More specifically, examples of soybean-derived materials among the bean-derived materials include defatted soybeans, isolated soybean protein materials, concentrated soybean protein materials, granular soybean protein materials, soymilk, soybean flour, and soybean oil; and examples of wheat-derived materials include gluten or wheat bran derived from wheat. Examples of the rice-derived materials include rice flour, rice bran, and rice oil, and examples of the corn-derived materials include corn starch and corn oil. Examples of the various vegetable oils and fats include rapeseed oil, palm oil, sesame oil, and cottonseed oil.

In particular, the soybean-derived materials or wheat-derived materials have a unique flavor which may hinder extensive use of the materials as foods, in some cases. The present disclosure provides a method for reducing an off-flavor in such cereal-derived materials.

In the various vegetable oils and fats, in a case where, for example, the deodorization temperature during refinement is lowered, an off-flavor is sometimes felt from the oils and fats. Here, it is said that the proportion at which trans acids are generated can be lowered in the case where the deodorization temperature during refinement is lowered.

Soybean oil is, for example, a material derived from soybeans, and is literally vegetable oils and fats. Oils and fats not included in the cereal-derived materials which have been exemplified so far are simply listed as the above-described "vegetable oils and fats". However, it is needless to say that various vegetable oils and fats including soybean oil, rice oil, and corn oil are literally included in the "vegetable oils and fats".

In the off-flavor reducing agent according to the present disclosure, it is preferable that an emulsifier be dissolved in an aqueous phase and/or an oily phase. It is particularly preferable that the oil-soluble emulsifier be dissolved in an oily phase. An oil-soluble emulsifier is an emulsifier which dissolves in oils and fats, and refers to an emulsifier having a hydrophilic-lipophilic balance (HLB) of <NUM> or less in the present disclosure.

As the oil-soluble emulsifier, one or more selected from a polyglycerol ester, a sugar ester, a sorbitan ester, and a monoglycerol fatty acid ester are preferable, a polyglycerol ester, a sugar ester, and a distilled monoglyceride are more preferable, and a polyglycerol ester is particularly preferable. Of these, a polyglycerol condensed ricinoleic acid ester is most preferable. In some cases, the polyglycerol condensed ricinolate is referred to as PGPR.

The amount of the oil-soluble emulsifier in an oily phase is preferably <NUM> to <NUM> mass% and more preferably <NUM> to <NUM> mass%. In a case where a suitable amount of a suitable emulsifier is used, water-in-oil type emulsification becomes strong. Therefore, an off-flavor reducing agent capable of efficiently reducing an off-flavor in a food is obtained.

Next, a method for preparing off-flavor reducing agent according to the present disclosure will be described using examples.

In the present disclosure, an aqueous phase is prepared by dissolving a polyphenol material in water. In addition, an oily phase is prepared by dissolving an oil-soluble emulsifier in oils and fats as necessary.

Next, it is possible to obtain an off-flavor reducing agent by mixing the aqueous phase with the oily phase and emulsifying the mixture to form a water-in-oil type emulsion.

The off-flavor reducing agent according to the present disclosure shows an effect of reducing off-flavors in various foods by being added to the foods exhibiting the off-flavor. The effect can be appropriately adjusted depending on the concentration of a polyphenol material in an aqueous phase, the amount of the aqueous phase, or the amount of the off-flavor reducing agent itself used. The degree of an off-flavor or the desired degree of reduction varies depending on foods to be used, and can be appropriately adjusted by those skilled in the art as necessary.

The technology of the off-flavor reducing agent according to the present disclosure can be typically used for a high-cacao chocolate-like food. The high-cacao chocolate-like food in the present disclosure refers to a chocolate-like food having a cacao content greater than or equal to <NUM> mass%. In this case, an effect of reducing an off-flavor is exhibited using a polyphenol material present in the high-cacao chocolate-like food in a state where aqueous phase particles containing <NUM> to <NUM> mass% of the polyphenol material are dispersed in an oily phase. The amount of aqueous phase particles contained in the high-cacao chocolate-like food is preferably <NUM> to <NUM> mass%. Oils and fats to be used in the oily phase are preferably cacao butter.

The off-flavor in the high-cacao chocolate typically has an astringent taste.

In a case of using the off-flavor reducing agent according to the present disclosure for reducing off-flavors derived from cereals, the amount of aqueous phase particles in a food containing a cereal-derived material is preferably <NUM> to <NUM> mass%, more preferably <NUM> to <NUM> mass%, and still more preferably <NUM> to <NUM> mass%. By incorporating a suitable amount of the aqueous phase particles, it is possible to efficiently reduce an off-flavor derived from the cereal-derived material.

In a case of using the off-flavor reducing technology according to the present disclosure for reducing off-flavors derived from cereals, it is possible to typically suitably use the technology for a food in which a material using soybeans as raw materials is used. Examples of the material using soybeans as raw materials include soymilk, a granular soybean protein material, an isolated soybean protein material, a concentrated soybean protein material, a fibrous soybean protein material, soybean curd residue, and soybean oil. Here, the soymilk includes those extracted from whole soybeans, defatted soymilk extracted from defatted soybeans, and powder products thereof. In addition, the granular soybean protein material is a material obtained by molding a soybean-derived raw material including defatted soybeans using an extrusion molding machine such as an extruder. The isolated soybean protein material is a material obtained by mainly making soybean proteins, isolated from soymilk through isoelectric precipitation, into powder. The concentrated soybean protein material is obtained by removing sugars and other soluble components from defatted soybean flour through alcohol cleaning or acid cleaning. The fibrous soybean protein material is obtained by dissolving an isolated soybean protein material in an alkaline solution, extruding the dissolved material through small holes in an acid liquid, and collecting the extruded fibrous material. The soybean curd residue mainly consists of insoluble fibers after extracting oils and fats, soybean proteins, or the like from soybeans. The defatted soybean flour is obtained by making defatted soybeans into powder.

By applying the present disclosure when producing foods in which these materials using soybeans as raw materials are used or when producing these soybean-derived materials themselves, it is possible to reduce off-flavors in the soybean-derived materials.

In a case of using the off-flavor reducing agent according to the present disclosure for reducing off-flavors in, for example, vegetable juice, derived from vegetables, it is possible to reduce the off-flavor by dispersing a water-in-oil type emulsion according to the present disclosure. In addition, a dressing can be prepared using the water-in-oil type emulsion according to the present disclosure and can be eaten by being directly poured over vegetables. Accordingly, it is possible to reduce the off-flavor derived from the vegetables.

The content of aqueous phase particles in this case can be appropriately set depending on the amount of polyphenol in the aqueous phase or the degree of an off-flavor in a target vegetable. In some cases, a polyphenol itself is a material exhibiting an off-flavor. However, in the present disclosure, the polyphenol material is present in a state where an aqueous phase in which the polyphenol material is present is dispersed in an oily phase. Therefore, there is a low probability that the polyphenol material will cause an off-flavor.

The amount of aqueous phase particles to be used in a food containing a vegetable or a vegetable-derived material is preferably <NUM> to <NUM> mass%, more preferably <NUM> to <NUM> mass%, and still more preferably <NUM> to <NUM> mass%. By incorporating a suitable amount of the aqueous phase particles, it is possible to efficiently reduce an off-flavor derived from the vegetable.

In a case of applying the present invention to beverages, a coffee beverage or a black tea beverage, in which polyphenols are sometimes recognized as exhibiting an off-flavor, is preferable as a target beverage.

Here, the coffee beverage is a beverage containing components extracted from roasted coffee beans, and includes cafe au lait, coffee milk, and cafe latte in addition to coffee itself. In addition, the black tea beverage is a beverage containing components extracted from black tea leaves, and includes milk tea and lemon tea in addition to black tea itself.

By providing the present invention to such beverages, a prominent off-flavor reducing effect is observed, which is preferable.

In the present disclosure, <NUM> to <NUM> mass% of aqueous phase particles containing a predetermined amount of polyphenol material is preferably contained in a beverage. The amount thereof is more preferably <NUM> to <NUM> mass% and still more preferably <NUM> to <NUM> mass%. By incorporating a suitable amount of the aqueous phase particles, an effect of reducing an off-flavor in the beverage is exhibited.

Next, a method for applying the technology of the present disclosure to each food will be described. In a case of applying the present disclosure to a chocolate, it is possible to reduce its offflavor by adding the off-flavor reducing agent according to the present disclosure thereto in the preparation process of the chocolate. In a case where the present disclosure is used for reducing off-flavors derived from cereals, an effect of reducing off-flavors in various cereal-derived materials is exhibited by adding the above-described agent to the cereal-derived materials exhibiting the off-flavor. The effect can be appropriately adjusted depending on the concentration of a polyphenol material in an aqueous phase, the amount of the aqueous phase, or the amount of the off-flavor reducing agent itself used. The degree of an off-flavor or the desired degree of reduction varies depending on cereal-derived materials to be used, and can be appropriately adjusted by those skilled in the art as necessary.

In addition, it is possible to reduce off-flavors in cereal-derived materials by similarly adding the agent to foods containing the cereal-derived materials.

In a case of applying the present disclosure to vegetables, an effect of reducing off-flavors in various vegetables or vegetable-derived materials is exhibited by adding the off-flavor reducing agent according to the present disclosure to the vegetables or the vegetable-derived materials exhibiting the off-flavor. The effect can be appropriately adjusted depending on the concentration of a polyphenol material in an aqueous phase, the amount of the aqueous phase, or the amount of the off-flavor reducing agent itself used. The degree of an off-flavor or the desired degree of reduction varies depending on vegetables to be used, and can be appropriately adjusted by those skilled in the art as necessary.

In addition, it is possible to reduce off-flavors in vegetables by similarly adding the agent to foods containing the vegetables.

In a case of applying the present disclosure to beverages, the off-flavor reducing agent according to the present disclosure is added to various beverages. In this case, the off-flavor reducing agent is a water-in-oil type emulsion while the beverages are water-based, and therefore, the off-flavor reducing agent is not easily mixed with the beverages. For this reason, it is necessary to emulsify the mixture using various emulsifiers after adding the off-flavor reducing agent to the beverages.

The beverages obtained in this manner have reduced off-flavors and exhibit favorable flavors.

Off-flavor reducing agent samples were prepared according to the formulations of Table <NUM>-<NUM>. The preparation method was performed according to "• Preparation Method <NUM> of Off-Flavor Reducing Agent Samples".

Chocolates were prepared using the off-flavor reducing agent samples prepared in Examination <NUM> to verify the effect.

The formulations of the chocolates are shown in Table <NUM>-<NUM>. In addition, the chocolates were prepared according to "• Preparation Method <NUM> of Chocolate Samples".

The prepared chocolate samples were evaluated in comparison with Comparative Example <NUM>-<NUM> by five panelists and were scored according to the following criteria after consultation. The results are shown in Table <NUM>-<NUM>.

Two or more points were considered to be acceptable.

Ice-coating chocolates (hereinafter, referred to as IC's) were prepared using the off-flavor reducing agent samples prepared in Examination <NUM>. Frozen desserts were actually coated with the ice-coating chocolates to verify the effect.

The IC formulations are shown in Table <NUM>-<NUM>. In addition, the IC's were prepared according to "• Preparation Method of IC Samples".

After the obtained IC samples dissolved completely, the temperature was adjusted to <NUM>. Then, "LOTTE Hokkaido Vanilla Bars" were coated therewith and stored at -<NUM>. On the next day or later, the evaluation was performed according to "• Evaluation Method of IC-Coated Ices". The results are shown in Table <NUM>-<NUM>.

Three panelists ate the IC-coated ices while having a sample coated with the IC of Comparative Example <NUM>-<NUM> as a target to be compared, and the IC-coated ices were scored according to the following criteria after consultation.

The effect of improving flavors in chocolate ices was verified using the off-flavor reducing agent samples prepared in Examination <NUM>. The method was performed according to "• Method for Verifying Effect of Improving Flavors in Chocolate Ices". The results are shown in Table <NUM>-<NUM>.

The tasting was performed by three panelists, and the samples were scored according to the following criteria after consultation.

High protein creams which contained a soybean protein material formulated therein and were shown in Table <NUM>-<NUM> were prepared using the off-flavor reducing agent samples prepared in Examination <NUM>, and were subjected to sensory evaluation.

The high protein creams were prepared according to "• Preparation Method of High Protein Creams". In addition, the sensory evaluation was performed according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

Prepared samples were subjected to sensory evaluation by three panelists and scored according to the following criteria after consultation.

It was confirmed that an off-flavor resulting from the isolated soybean protein material can be greatly reduced using the off-flavor reducing agent according to the present invention.

"Strawberry-flavored bits" shown in Table <NUM>-<NUM> in which a granular soybean protein material was used were prepared using the off-flavor reducing agent samples prepared in Examination <NUM>, and were subjected to sensory evaluation.

The strawberry-flavored bits were prepared according to "• Preparation Method of Strawberry-Flavored Bits". In addition, the sensory evaluation was performed according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

Three panelists ate the samples which were then scored in comparison with Comparative Example <NUM>-<NUM> according to the following criteria after consultation between the panelists.

It was confirmed that an off-flavor resulting from the granular soybean protein material can be greatly reduced using the off-flavor reducing agent according to the present disclosure.

Soymilk-based beverages shown in Table <NUM>-<NUM> were prepared using the off-flavor reducing agent samples prepared in Examination <NUM>, and were subjected to sensory evaluation.

The soymilk-based beverages were prepared according to "• Preparation Method of Soymilk-Based Beverages". In addition, the sensory evaluation was performed according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

It was confirmed that an off-flavor resulting from the soymilk can be greatly reduced using the off-flavor reducing agent according to the present disclosure.

Bran bread loaves were prepared with the formulations shown in Table <NUM>-<NUM> using the off-flavor reducing agent samples prepared in Examination <NUM>, and were subjected to sensory evaluation.

The bran bread loaves were prepared according to "• Preparation Method of Bran Bread Loaves". In addition, the sensory evaluation was performed according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

Four panelists ate the samples which were then scored in comparison with Comparative Example <NUM>-<NUM> according to the following criteria after consultation between the panelists.

Bread loaves including various kinds of grain flour with the formulations shown in Table <NUM>-<NUM> were prepared using the off-flavor reducing agent sample (Example <NUM>-<NUM>) prepared in Examination <NUM>, and were subjected to sensory evaluation.

The bread loaves were prepared according to "• Preparation Method of Bread Loaves". In addition, the sensory evaluation was performed according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

Three panelists ate the samples which were then scored while using Comparative Examples <NUM>-<NUM> to <NUM>-<NUM> as targets to be compared with Examples <NUM>-<NUM> to <NUM>-<NUM>, respectively, according to the following criteria after consultation between the panelists.

Although the examination was performed on the samples with only the hesperidin materials, it was observed that off-flavors in all of the samples was improved compared to the controls. The off-flavor was not limited to an astringent taste, and it was observed that the effect of reducing an acrid taste in wheat gluten, spicy feeling of oat bran, and a grassy smell in soybean flour was prominent.

Off-flavor reducing agent samples were prepared according to the formulations of Table <NUM>-<NUM>. The preparation method was performed according to "• Preparation Method <NUM> of OffFlavor Reducing Agent Samples".

The bran bread loaves were prepared according to "• Preparation Method <NUM> of Bran Bread Loaves". In addition, the sensory evaluation was performed according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

Three panelists ate the samples which were then scored while using Comparative Example <NUM>-<NUM> as a target to be compared with Examples <NUM>-<NUM>, <NUM>-<NUM>, and <NUM>-<NUM>, Comparative Example <NUM>-<NUM> as a target to be compared with Examples <NUM>-<NUM>, <NUM>-<NUM>, and <NUM>-<NUM>, Comparative Example <NUM>-<NUM> as a target to be compared with Examples <NUM>-<NUM>, <NUM>-<NUM>, and <NUM>-<NUM>, and Comparative Example <NUM>-<NUM> as a target to be compared with Examples <NUM>-<NUM>, <NUM>-<NUM>, and <NUM>-<NUM> according to the following criteria after consultation between the panelists.

It has become clear that the presence of any of the hesperidin material, the anthocyanin material, or the rutin material in a state where an aqueous phase in which a predetermined amount of each of the materials is dissolved is dispersed in an oily phase reduces off-flavors derived from cereals as shown in Table <NUM>-<NUM>.

Oils and fats were prepared with the formulations shown in Table <NUM>-<NUM> using the off-flavor reducing agent samples prepared in Examination <NUM>, and were subjected to sensory evaluation.

The oils and fats at each deodorization temperature were prepared according to "• Preparation Method of Oils and Fats".

The sensory evaluation was performed according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

Non-deodorized products of super palm olein ("Palm Ace" manufactured by FUJI OIL CO. ) were subjected to deodorization treatment at temperatures of <NUM>, <NUM>, <NUM>, and <NUM>. The method followed the usual way.

The prepared samples were stored at <NUM> for <NUM> days and were then brought to room temperature. Four panelists directly ate the samples for evaluation.

The samples were scored while using Comparative Example <NUM>-<NUM> as a target to be compared with Comparative Example <NUM>-<NUM> and Examples <NUM>-<NUM> and <NUM>-<NUM>, Comparative Example <NUM>-<NUM> as a target to be compared with Comparative Example <NUM>-<NUM> and Examples <NUM>-<NUM> and <NUM>-<NUM>, Comparative Example <NUM>-<NUM> as a target to be compared with Comparative Example <NUM>-<NUM> and Examples <NUM>-<NUM> and <NUM>-<NUM>, and Comparative Example <NUM>-<NUM> as a target to be compared with Comparative Example <NUM>-<NUM> and Examples <NUM>-<NUM> and <NUM>-<NUM> according to the following criteria after consultation between the panelists.

It has become clear that an off-flavor found in a case where the deodorization temperature is low can also be reduced by the method according to the present disclosure.

Although the amount of trans fatty acids generated can be suppressed by lowering the deodorization temperature of oils and fats, the flavor of the oils and fats becomes bad, in some cases. According to the present disclosure, it is possible to reduce the off-flavor of oils and fats in the case where the deodorization temperature is low. Therefore, it is possible to obtain oils and fats with a small amount of trans fatty acids and a favorable flavor.

The off-flavor reducing agent samples prepared in Examination <NUM> were added to commercially available green juice beverages as shown in Table <NUM>-<NUM>, and the beverages were subjected to sensory evaluation. The addition of the samples to the green juice beverages were performed according to "• Addition Method <NUM> to Green Juice Beverages".

In addition, the sensory evaluation was performed according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

A grassy smell or an acrid taste in the green juice beverages was reduced as shown in Table <NUM>-<NUM> by incorporating aqueous phase particles containing <NUM> to <NUM> mass% of a polyphenol material in a state in which the aqueous phase particles are dispersed in an oily phase.

Dressings with the formulations shown in Table <NUM>-<NUM> were prepared using some off-flavor reducing agent samples prepared in Examination <NUM>. The preparation method of the dressings was performed according to "• Preparation Method <NUM> of Dressings".

The obtained dressings were actually added to vegetables and were then subjected to sensory evaluation according to "• Sensory Evaluation Method <NUM>". The results are shown in Table <NUM>-<NUM>.

A grassy smell or an acrid taste in the various vegetables was reduced as shown in Table <NUM>-<NUM> by incorporating aqueous phase particles containing <NUM> to <NUM> mass% of a polyphenol material in a state in which the aqueous phase particles are dispersed in an oily phase.

For Comparative Example <NUM>-<NUM>, an aqueous phase and an oily phase were only slightly mixed with each other, and an emulsification operation was not performed. In this case, the aqueous phase was not dispersed.

The off-flavor reducing agent samples prepared in Examination <NUM> were added to coffee beverages and black tea beverages to verify the effect.

The formulations of the beverages are shown in Table <NUM>-<NUM>. In addition, the beverages were prepared according to "• Preparation Method <NUM> of Beverage Samples".

The prepared beverage samples were evaluated according to "• Evaluation Method <NUM> of Beverage Samples", and the results are shown in Table <NUM>-<NUM>.

• Preparation Method <NUM> of Beverage Samples.

The samples were scored while using Comparative Example <NUM>-<NUM> as a control of Example <NUM>-<NUM> and Comparative Example <NUM>-<NUM>, Comparative Example <NUM>-<NUM> as a control of Comparative Example <NUM>-<NUM> and Examples <NUM>-<NUM> to <NUM>-<NUM>, and Comparative Example <NUM>-<NUM> as a control of Comparative Example <NUM>-<NUM> and Examples <NUM>-<NUM> to <NUM>-<NUM> according to the following criteria. The scoring was performed by five panelists after consultation.

Two or more points were judged to be acceptable.

As shown in the results, it was confirmed that the presence of aqueous phase particles containing <NUM> to <NUM> mass% of a polyphenol material reduces off-flavors in beverages.

Claim 1:
A food, of which an off-flavor is reduced, comprising:
<NUM> to <NUM> mass % of an off-flavor reducing agent, the off-flavor reducing agent comprising aqueous phase particles which contain <NUM> to <NUM> mass% of a polyphenol material and are dispersed in an oily phase,
wherein the polyphenol material is one or more selected from a hesperidin material, a coffee polyphenol material, a rutin material, and an anthocyanin material, and wherein
the food is one or more selected from a high-cacao chocolate having a cacao content greater than or equal to <NUM> mass%, a vegetable, a beverage,
a bean-derived material, a wheat-derived material, a potato-derived material, a rice-derived material, a corn-derived material, and vegetable oils and fats.