PROBLEM TO BE SOLVED: To provide a method for restraining rancidity of an oil and fat-containing food of low water content, which hardly has an adverse effect on the taste and appearance of the oil and fat-containing food of low water content, and easily and satisfactorily restrains rancidity from the oil and fat-containing food product of low water content.SOLUTION: A method for restraining rancidity of the oil and fat-containing food with a water activity of 0.5 or less when contained in food, includes containing, in food, less than 7 mass% of a saccharide composition containing at least 25 mass% per solid of branched oligosaccharide of at least trisaccharide. A method for producing the oil and fat-containing food with the water activity of 0.5 or less includes containing, in food, less than 7 mass% of a saccharide composition containing at least 25 mass% per solid of branched oligosaccharide of at least trisaccharide and applying heat treatment.COPYRIGHT: (C)2013,JPO&INPIT【課題】 低水分量の油脂含有食品の食味及び外観に悪影響が少なく、かつ低水分量の油脂含有食品から発生する酸敗臭を簡便にかつ良好に抑制させる低水分量の油脂含有食品の酸敗臭抑制方法を提供すること。【解決手段】 食物に含有させることにより水分活性0.5以下の油脂含有食品の酸敗臭を抑制する方法であって、食物に3糖以上の分岐オリゴ糖を固形分当り25質量%以上含む糖組成物を7質量%未満含有させることを特徴とする酸敗臭抑制方法;食物に、3糖以上の分岐オリゴ糖を固形分当り25質量%以上含む糖組成物を7質量%未満含有させ、加熱処理して得られる、水分活性0.5以下の油脂含有食品の製造方法。【選択図】なし
