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WO2020196557A1 - Emulsified composition, and beverage including same - Google Patents

Emulsified composition, and beverage including same Download PDF

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Publication number
WO2020196557A1
WO2020196557A1 PCT/JP2020/013146 JP2020013146W WO2020196557A1 WO 2020196557 A1 WO2020196557 A1 WO 2020196557A1 JP 2020013146 W JP2020013146 W JP 2020013146W WO 2020196557 A1 WO2020196557 A1 WO 2020196557A1
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WO
WIPO (PCT)
Prior art keywords
mass
emulsified composition
extract
composition according
fatty acid
Prior art date
Application number
PCT/JP2020/013146
Other languages
French (fr)
Japanese (ja)
Inventor
杉山　裕之
Original Assignee
富士フイルム株式会社
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Filing date
Publication date
Application filed by 富士フイルム株式会社 filed Critical 富士フイルム株式会社
Priority to JP2021509468A priority Critical patent/JP7225374B2/en
Publication of WO2020196557A1 publication Critical patent/WO2020196557A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Definitions

  • the present disclosure relates to an emulsified composition and a beverage containing the same.
  • Astaxanthin is attracting attention as a component having an "antioxidant effect" that eliminates active oxygen, and in recent years, it has been widely distributed as a raw material for health foods. Astaxanthin is a kind of natural carotenoid pigment and is widely distributed in the natural world. For example, astaxanthin is abundantly contained in fish such as salmon and red sea bream, crustaceans such as crab, shrimp and krill, and algae. However, when astaxanthin is added to foods (especially beverages), it has drawbacks such as poor digestibility due to its low solubility in water and reduced palatability of the product due to the peculiar odor derived from the raw material. are doing.
  • Japanese Patent No. 4163218 aims at an emulsified composition containing Haematococcus algae pigment, which is suitable for various foods, is stable, does not generate odor, and can be stored for a long period of time.
  • Haematococcus algae which comprises preparing an emulsifying composition containing an oil containing a Haematococcus algae pigment, at least a sufficient amount of emulsifier to emulsify the oil, a tea extract and a hydrophilic medium.
  • a method for suppressing an odor peculiar to a pigment is disclosed.
  • Japanese Patent No. 4869979 contains coffee bean extract and carotinoids for the purpose of providing a coffee bean extract-containing aqueous composition having excellent storage stability even at low temperature or unstable temperature conditions.
  • An aqueous composition containing a coffee bean extract containing oil-in-water emulsion particles is disclosed.
  • an object to be solved by one embodiment of the present disclosure is an emulsified composition containing astaxanthin at a high concentration, which suppresses the odor derived from the raw material of astaxanthin and has a low viscosity.
  • the emulsified composition containing astaxanthin in a "high concentration” refers to an emulsified composition containing astaxanthin in an amount of 0.6% by mass or more based on the total mass of the emulsified composition.
  • the low viscosity of the emulsified composition means that the viscosity at 25 ° C. is 450 mPa ⁇ s or less.
  • the content of astaxanthin includes astaxanthin, an oily component, water, glycerin, an emulsifier, and at least one extract selected from the group consisting of raw coffee bean extract and apple extract. Is 0.6% by mass or more based on the total mass of the emulsified composition.
  • the water-soluble polyphenol content in the green coffee bean extract is 20% by mass or more with respect to the total mass of the green coffee bean extract, and the water-soluble polyphenol content in the apple extract is the apple extract.
  • Water-soluble polyphenols are selected from the group consisting of chlorogenic acid, feruroylquinic acid, dicaffeoil quinic acid, ferulic acid, p-coumaric acid, caffeic acid, catechin, floridine, procyanidin, anthocyanins, and tannins.
  • the emulsified composition according to [5] which is a polyphenol.
  • an emulsified composition containing astaxanthin at a high concentration which suppresses the odor derived from the raw material of astaxanthin and has a low viscosity, or a beverage containing the same. Will be done.
  • the numerical range indicated by using "-" in the present disclosure means a range including the numerical values before and after "-" as the minimum value and the maximum value, respectively.
  • the upper limit value or the lower limit value described in a certain numerical range may be replaced with the upper limit value or the lower limit value of another numerical range described stepwise.
  • the upper limit value or the lower limit value described in a certain numerical range may be replaced with the value shown in the examples.
  • the amount of each component means the total amount of a plurality of kinds of substances present in the composition, unless otherwise specified, when a plurality of kinds of substances corresponding to each component are present in the composition. To do.
  • a combination of two or more preferred embodiments is a more preferred embodiment.
  • the "HLB (Hydrophile-Lipophile Balance) value” refers to a case where a commercially available product is used as an ingredient and the HLB value of the commercially available product is clearly indicated in a document such as a catalog of the commercially available product. , The values shown in the literature such as catalogs are adopted. If the component used is not a commercially available product, or if the HLB value is not clearly shown in documents such as catalogs even if it is commercially available, the Kawakami formula shown below is adopted as the HLB value in the present disclosure. To do.
  • M w is the molecular weight of the hydrophilic group
  • M 0 is the molecular weight of the hydrophobic group
  • process is included in this term as long as the intended purpose of the process is achieved even if it cannot be clearly distinguished from other processes as well as an independent process.
  • aqueous phase is used as a term for "oil phase” regardless of the type of solvent.
  • Astaxanthin is attracting attention as a component having an "antioxidant effect" that eliminates active oxygen.
  • astaxanthin is known to have various functions such as immunostimulation, recovery from fatigue, and balance adjustment of autonomic nerves, and is widely used as a raw material for health foods and the like. Since astaxanthin has low solubility in water, a method of preparing an emulsified composition containing astaxanthin and using the obtained emulsified composition to obtain a product such as a health food is adopted from the viewpoint of enhancing digestion and absorption. Has been done.
  • the emulsified composition containing astaxanthin in a high concentration has an odor derived from the raw material of astaxanthin, and the viscosity of the emulsified composition may increase.
  • the viscosity of the emulsified composition becomes high, there is a concern that the handleability when producing a food or the like containing the emulsified composition is lowered.
  • the emulsified composition according to the present embodiment is at least one extract selected from the group consisting of astaxanthin, an oily component, water, glycerin, an emulsifier, a green coffee bean extract and an apple extract.
  • the emulsification composition according to the present embodiment may be an oil-in-water emulsification composition or a water-in-oil emulsification composition, but from the viewpoint of excellent versatility, the oil-in-water emulsification composition Is preferable.
  • Japanese Patent No. 4163218 and Japanese Patent No. 4869979 do not describe an example of an emulsified composition containing astaxanthin at a high concentration, and increase the viscosity of the emulsified composition caused by containing astaxanthin at a high concentration. Is not mentioned at all.
  • the emulsified composition according to this embodiment contains astaxanthin.
  • astaxanthin and its derivatives are collectively referred to as "astaxanthin”. That is, in the emulsified composition according to the present embodiment, astaxanthin contains at least one selected from the group consisting of astaxanthin and its derivatives. Derivatives of astaxanthin include esters of astaxanthin and the like.
  • astaxanthin in addition to astaxanthin derived from natural products such as plants, algae, crustaceans, and bacteria, a synthetic product of astaxanthin obtained according to a conventional method can also be used. Astaxanthin can be extracted from cultures of red yeast fafia, green algae hematocrit, marine bacteria, krill and the like. From the viewpoint of quality and productivity, astaxanthin is preferably astaxanthin derived from an extract from Haematococcus algae (hereinafter referred to as "Haematococcus algae extract”) or an extract from Haematococcus algae. Astaxanthin derived from the extract is particularly preferred.
  • Haematococcus algae extract an extract from Haematococcus algae
  • astaxanthin is preferably in a state of being dissolved in an oily component described later. That is, astaxanthin is preferably blended in the emulsified composition according to the present embodiment in the form of astaxanthin-containing oil in which astaxanthin is contained in an oily component.
  • Haematococcus alga Haematococcus pluvialis (Haematococcus pluvialis), Haematococcus Rakyusutorisu (Haematococcus lacustris), Haematococcus capensis (Haematococcus capensis), Haematococcus Doroebagenshisu (Haematococcus droebakensis), Haematococcus Jinbabi Examples thereof include Haematococcus zimbabwiensis. Among these, as the Haematococcus algae, Haematococcus pluvialis is preferable.
  • the Haematococcus algae extract is obtained by disrupting the cell wall of the above Haematococcus algae by a method disclosed in JP-A-5-68585 and the like, if necessary, and using acetone, ether, chloroform, alcohol (ethanol, methanol). Etc.), and can be obtained by adding an extraction solvent such as carbon dioxide in a supercritical state.
  • Haematococcus algae extract a commercially available product may be used.
  • examples of commercially available hematococcus algae extracts include FUJIFILM Astaxanthin S (formerly ASTOTS®-S), FUJIFILM Astaxanthin SS (formerly ASTOTS®-SS), and FUJIFILM Astaxanthin 5O from FUJIFILM Corporation.
  • the content of astaxanthin as a pure pigment in the Haematococcus algae extract is preferably 0.001% by mass to 50% by mass, and more preferably 0.01% by mass to 40% by mass from the viewpoint of handling during production. It is mass%.
  • the Haematococcus algae extract may contain astaxanthin or an ester thereof as a pure dye, similar to the dye described in Japanese Patent Application Laid-Open No. 2-49091.
  • the content of astaxanthin in the emulsified composition according to the present embodiment is 0.6% by mass or more with respect to the total mass of the emulsified composition.
  • the content of astaxanthin is preferably 1% by mass or more, preferably 3% by mass or more, based on the total mass of the emulsified composition, for example, from the viewpoint of sufficiently obtaining the expected effect by containing astaxanthin. More preferably, it is more preferably 4% by mass or more, and particularly preferably 5% by mass or more.
  • the content of astaxanthin is preferably 10% by mass or less based on the total mass of the emulsified composition, for example, from the viewpoint of ease of ingestion and the viscosity of the emulsified composition.
  • the content of astaxanthin in the emulsified composition according to the present embodiment is preferably 3% by mass to 10% by mass, more preferably 4% by mass to 8% by mass, and further preferably 4% by mass to 7% by mass.
  • the emulsified composition according to this embodiment contains an oily component.
  • the oily component is a component having a solubility in water at 25 ° C. of less than 0.1% by mass (less than 1 g / L). Astaxanthin is not included in the oily component in the emulsified composition according to the present embodiment.
  • oily components such as natural fats and oils (for example, fatty acid triglycerides such as oleic acid ester and linoleic acid ester) and vegetable fats and oils contained in astaxanthin-containing oil (specifically, hematococcus algae extract) are used. Included in this oily ingredient.
  • the emulsified composition according to the present embodiment may contain only one type of oily component, or may contain two or more types.
  • the oily component preferably contains edible fats and oils from the viewpoint of the solubility of astaxanthin and the viewpoint of the Food Sanitation Law.
  • edible fats and oils include medium-chain fatty acid triglycerides and animal and vegetable fats and oils (also referred to as long-chain fatty acid triglycerides).
  • the medium-chain fatty acid triglyceride in the present disclosure means a triglyceride having an average carbon number of 6 to 12 in the fatty acid chain. Of these, medium-chain fatty acid triglycerides having an average fatty acid chain of 8 to 10 carbon atoms are preferably used.
  • animal and vegetable fats and oils include vegetable fats and oils such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, palm oil, wheat germ oil, corn germ oil, olive oil, rice bran oil, and coconut oil, and liver oil.
  • vegetable fats and oils such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, palm oil, wheat germ oil, corn germ oil, olive oil, rice bran oil, and coconut oil, and liver oil.
  • animal fats and oils such as fish oil and whale oil.
  • the medium-chain fatty acid triglyceride is preferable, and the edible fat and oil contained in the emulsified composition according to the present embodiment is more preferably only the medium-chain fatty acid triglyceride.
  • a commercially available product may be used as the medium-chain fatty acid triglyceride.
  • Examples of commercially available medium-chain fatty acid triglycerides are Kao Co., Ltd.'s "Coconade (registered trademark) RK” (glyceryl tricaprylate) and “Coconade (registered trademark) MT” (tri (caprylic acid / capric acid) glyceryl).
  • “Coconade (registered trademark) ML” tri (caprylic acid / capric acid / lauric acid) glyceryl
  • OEO organic light-emitting diode
  • the oily components may include oil-soluble antioxidants such as tocopherol and rosemary extract, and oil-soluble emulsifiers such as lecithin.
  • oil-soluble antioxidants such as tocopherol and rosemary extract
  • oil-soluble emulsifiers such as lecithin.
  • tocopherol is preferably used as an oily component.
  • astaxanthin may be contained in the emulsified composition according to the present embodiment as astaxanthin-containing oil containing astaxanthin as an oily component.
  • Astaxanthin-containing oil contains natural fats and oils (specifically, fatty acid triglycerides such as oleic acid ester and linoleic acid ester), vegetable fats and oils (specifically, olive oil, etc.), tocopherol, and rose as oily components. It is preferable to contain one kind or two or more kinds of marie extract and the like.
  • the total content of the oily component is preferably 10% by mass to 50% by mass, more preferably 15% by mass to 40% by mass, and 20% by mass to 35% by mass, based on the total mass of the emulsified composition. It is more preferably by mass%, and particularly preferably 20% by mass to 30% by mass.
  • the emulsified composition according to this embodiment contains water.
  • the water is not particularly limited, and natural water, purified water, distilled water, ion-exchanged water, pure water, ultrapure water (Milli-Q water, etc.) and the like can be used.
  • the Milli-Q water is ultrapure water obtained by the Milli-Q water production apparatus of Merck Millipore Co., Ltd.
  • the content of water is preferably 10% by mass to 40% by mass, more preferably 15% by mass to 35% by mass, based on the total mass of the emulsified composition.
  • the emulsified composition according to this embodiment contains glycerin.
  • Glycerin is used because it reduces the average particle size of emulsified particles containing astaxanthin and facilitates stable retention for a long period of time while keeping the particle size small.
  • the content of glycerin is preferably 30% by mass to 60% by mass, and preferably 30% by mass to 50% by mass, based on the total mass of the emulsified composition. More preferably, it is 35% by mass to 45% by mass.
  • the content of glycerin is preferably 1 times or more and 100 times or less based on the mass of astaxanthin, and is preferably 2 times or more and 50 times or less. It is more preferable that the amount is 2 times or more and 10 times or less.
  • the emulsified composition according to this embodiment contains an emulsifier.
  • the emulsifier in the emulsified composition according to the present embodiment is not particularly limited as long as it can form emulsified particles containing astaxanthin, but is a group consisting of polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester. It is preferable to contain at least one selected from the above.
  • the emulsifier does not substantially contain an emulsifier other than polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester (hereinafter, also referred to as other emulsifiers).
  • substantially free of emulsifiers other than polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester means other than polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester. It means that the content of the emulsifier (that is, another emulsifier) is 1% by mass or less based on the total mass of the emulsified composition.
  • the content of the other emulsifier is 0.001% by mass or more and 1% by mass or less with respect to the total mass of the emulsifying composition. It is preferably 0.01% by mass or more and 1% by mass or less, and further preferably 0.01% by mass or more and 0.5% by mass or less.
  • the other emulsifiers include lecithin, saponin, sterol and the like other than enzymatically decomposed lecithin from the viewpoint of high-pressure emulsification using only natural product-derived emulsifiers and stability over time.
  • the emulsified composition according to the present embodiment preferably contains all three types of emulsifiers: polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester.
  • the total content of the emulsifier in the emulsified composition according to the present embodiment is preferably 2% by mass to 40% by mass, and preferably 5% by mass to 30% by mass, based on the total mass of the emulsified composition. More preferred.
  • the emulsified composition according to the present embodiment preferably contains a polyglycerin fatty acid ester as an emulsifier.
  • the polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid, and comprises polyglycerin, at least one fatty acid selected from the group consisting of saturated fatty acids, branched fatty acids, and unsaturated fatty acids having 10 or more carbon atoms. Is preferably an ester of.
  • the polyglycerin fatty acid ester includes polyglycerin having an average degree of polymerization of 6 to 20, saturated fatty acids having 10 to 22 carbon atoms, unsaturated fatty acids having 8 to 22 carbon atoms, and 8 to 22 carbon atoms.
  • Examples include an ester of at least one fatty acid selected from the group consisting of branched saturated fatty acids.
  • the saturated fatty acids having 10 to 22 carbon atoms include linear saturated fatty acids having 10 to 22 carbon atoms and branched saturated fatty acids having 10 to 22 carbon atoms, and unsaturated fatty acids having 8 to 22 carbon atoms include unsaturated fatty acids having 8 to 22 carbon atoms.
  • the average degree of polymerization of polyglycerin is preferably 6 to 20, more preferably 8 to 16, and even more preferably 8 to 10 as described above. When the degree of polymerization of polyglycerin is in this range, the emulsion stability becomes better.
  • the polyglycerin fatty acid ester is composed of the above-mentioned polyglycerin having an average degree of polymerization, a saturated fatty acid having 10 to 22 carbon atoms, a branched fatty acid having 16 to 22 carbon atoms, and an unsaturated fatty acid having 16 to 22 carbon atoms. More preferably, the ester of at least one fatty acid selected is the above-mentioned polyglycerin having an average degree of polymerization, a saturated fatty acid having 10 to 20 carbon atoms, a branched fatty acid having 16 to 18 carbon atoms, and a branched fatty acid having 16 to 18 carbon atoms.
  • Esters with at least one fatty acid selected from the group consisting of unsaturated fatty acids are more preferred.
  • saturated fatty acids having 10 to 22 carbon atoms include lauric acid, myristic acid, palmitic acid, and stearic acid.
  • unsaturated fatty acids having 8 to 22 carbon atoms and branched saturated fatty acids having 8 to 22 carbon atoms include oleic acid, linoleic acid, and isostearic acid.
  • the polyglycerin fatty acid ester is preferably an ester of polyglycerin and a fatty acid having 16 or more carbon atoms. From the viewpoint of reducing odor, the polyglycerin fatty acid ester is preferably an ester of polyglycerin and a saturated fatty acid. From the above, in the emulsified composition according to the present embodiment, the polyglycerin fatty acid ester is preferably an ester of the above-mentioned polyglycerin having an average degree of polymerization and a saturated fatty acid having 16 or more carbon atoms.
  • the polyglycerin fatty acid ester may be a monoester or a diester, but is preferably a monoester.
  • polyglycerin fatty acid ester has a surface active ability.
  • a compound having an HLB of 5 or more is preferable, a compound of 8 or more is more preferable, and a compound of 10 or more is further preferable.
  • the upper limit of HLB of the polyglycerin fatty acid ester is not particularly limited, but is preferably 20 or less, and more preferably 18 or less.
  • polyglycerin fatty acid ester examples include decaglycerin lauric acid ester, decaglycerin myristic acid ester, decaglycerin luminic acid ester, decaglycerin stearate ester, decaglycerin oleic acid ester, decaglycerin linoleic acid ester, and decaglycerin isostear.
  • Examples thereof include acid esters, hexaglycerin oleic acid esters, and hexaglycerin isostearic acid esters.
  • the polyglycerin fatty acid ester is selected from the group consisting of decaglycerin lauric acid ester, decaglycerin myristic acid ester, decaglycerin luminic acid ester, decaglycerin stearic acid ester, decaglycerin oleic acid ester, and decaglycerin isostearic acid ester. It is preferable that it is at least one kind.
  • decaglycerin monolauric acid ester decaglycerin monostearic acid ester, decaglycerin monomyristic acid ester, decaglyceryl monopalmitic acid ester, decaglycerin monooleic acid ester, decaglycerin monoisostearic acid ester and the like.
  • decaglycerin monolauric acid ester decaglycerin monostearic acid ester
  • decaglycerin monomyristic acid ester decaglyceryl monopalmitic acid ester
  • decaglycerin monooleic acid ester decaglycerin monoisostearic acid ester and the like.
  • polyglycerin fatty acid ester examples include Nikko Chemicals Co., Ltd.'s NIKKOL (registered trademark) Decaglin 1-ISV (HLB value: 12.0 (catalog value)) and NIKKOL Decaglin 1-OV (HLB value: 12.0 (catalog)).
  • the emulsified composition according to the present embodiment may contain only one type of polyglycerin fatty acid ester, or may contain two or more types.
  • the content of the polyglycerin fatty acid ester in the emulsified composition according to the present embodiment is 2% by mass to 20% by mass with respect to the total mass of the emulsified composition from the viewpoint that uniform and fine emulsified particles can be easily obtained. It is preferably 5% by mass to 20% by mass, and even more preferably 8% by mass to 15% by mass.
  • the content of the polyglycerin fatty acid ester with respect to the content of the sucrose fatty acid ester described later is 20 to 130 times the amount based on the mass. Is preferable.
  • the emulsified composition according to this embodiment preferably contains enzymatically decomposed lecithin as an emulsifier.
  • Lecithin is a general name for a mixture containing various phospholipids such as phosphatidylcholine (PC).
  • Enzymatically degraded lecithin also called lysolecithin is a composition containing lysophosphatidylcholine in which one fatty acid of the phosphatidylcholine molecule is lost by an enzyme such as phospholipase.
  • the enzymatically decomposed lecithin contains so-called hydrogenated enzymatically decomposed lecithin in which oxidative stability is improved by hydrogenating the bound fatty acid to a saturated fatty acid. ..
  • the concentration of lysophosphatidylcholine contained in the enzymatically decomposed lecithin is preferably 18% by mass to 75% by mass, preferably 18% by mass to 65% by mass, and 18% by mass from the viewpoint of obtaining a stable emulsified composition. It is preferably% to 30% by mass.
  • enzymatically decomposed lecithin commercially available enzymatically decomposed lecithin can be used.
  • Benecoat registered trademark
  • BMI-40L Kao Corporation
  • Recimar registered trademark
  • EL RIKEN Vitamin Co., Ltd.
  • SLP-paste lyso Tesuji Oil Co., Ltd.
  • SLP-white lyso Tesuji Oil Co., Ltd.
  • SLP-White Reso H Tsuji Oil Co., Ltd.
  • the emulsified composition according to the present embodiment may contain only one type of enzymatically decomposed lecithin, or may contain two or more types.
  • the content of enzymatically decomposed lecithin in the emulsified composition according to the present embodiment is preferably 0.01% by mass to 10% by mass, and 0.1% by mass to 7% by mass, based on the total mass of the emulsified composition. It is more preferably%, and further preferably 1% by mass to 5% by mass.
  • the emulsified composition according to the present embodiment preferably contains a sucrose fatty acid ester as an emulsifier.
  • sucrose fatty acid ester as an emulsifier.
  • the emulsified stability with time is improved.
  • the absorption of astaxanthin in the body is improved when the emulsified composition according to the present embodiment is applied to the body.
  • the HLB value of the sucrose fatty acid ester is 10 or more, preferably 12 or more, and more preferably 14 or more from the viewpoint of absorption of astaxanthin in the body.
  • the HLB value of the sucrose fatty acid ester is preferably 19 or less from the viewpoint of showing amphipathicity.
  • the number of carbon atoms of the fatty acid constituting the sucrose fatty acid ester is preferably 8 or more, and more preferably 10 to 18, from the viewpoint of showing amphipathicity, for example.
  • Specific examples of the sucrose fatty acid ester include sucrose lauric acid ester, sucrose myristic acid ester, sucrose palmitic acid ester, sucrose stearic acid ester, sucrose oleic acid ester and the like.
  • sucrose fatty acid ester Commercially available products may be used as the sucrose fatty acid ester.
  • Mitsubishi Chemical Foods Co., Ltd.'s Ryoto (registered trademark) sugar ester series specifically, S-1170 (sucrose stearic acid ester, HLB value: about 11 (catalog value)) , S-1570 (sucrose stearic acid ester, HLB value: about 15 (catalog value)), S-1670 (sucrose stearic acid ester, HLB value: about 16 (catalog value)), P-1570 (sucrose palmitin) Acid ester, HLB value: about 15 (catalog value)), P-1670 (sucrose palmitate, HLB value: about 16 (catalog value)), L-1695 (sucrose lauric acid ester, HLB value: about 16) (Catalog value)) and the like.
  • Examples of commercially available products are DK ester (registered trademark) series of Daiichi Kogyo Seiyaku Co., Ltd., specifically SS, F-160, F-140, F-110, F-90, F. -70, F-50, F-20W, F-10, FA-10E, Cosmetic-like (registered trademark) series, specifically S-10, S-50, S-70, S-110, S- 160, S-190 and the like can also be mentioned.
  • the emulsified composition according to the present embodiment may contain sucrose fatty acid ester alone or in combination of two or more.
  • the content of the sucrose fatty acid ester is preferably 0.01% by mass or more, preferably 0.05% by mass or more, based on the total mass of the emulsified composition, for example, from the viewpoint of absorption of astaxanthin in the body. Is more preferable.
  • the content of the sucrose fatty acid ester is preferably 10% by mass or less, more preferably 5% by mass or less, based on the total mass of the emulsified composition, for example, from the viewpoint of emulsion stability. It is more preferably 2% by mass or less.
  • the emulsified composition according to the present embodiment contains at least one extract (that is, a specific extract) selected from the group consisting of raw coffee bean extract and apple extract. That is, the emulsified composition according to the present embodiment may contain a green coffee bean extract or an apple extract, or may contain both the green coffee bean extract and the apple extract.
  • the total polyphenol content in the raw coffee bean extract is 40% by mass or more with respect to the total mass of the raw coffee bean extract, and the total polyphenol content in the apple extract is the apple extract. It is preferably 80% by mass or more based on the total mass.
  • the total polyphenol content in the green coffee bean extract is more preferably 45% by mass or more based on the total mass of the green coffee bean extract.
  • the total polyphenol content in the apple extract is more preferably 85% by mass or more with respect to the total mass of the apple extract.
  • the water-soluble polyphenol content in the raw coffee bean extract is 20% by mass or more with respect to the total mass of the raw coffee bean extract
  • the water-soluble polyphenol content in the apple extract is It is preferably 1% by mass or more based on the total mass of the apple extract.
  • the water-soluble polyphenol content in the green coffee bean extract is more preferably 40% by mass or more based on the total mass of the green coffee bean extract.
  • the water-soluble polyphenol content in the apple extract is more preferably 2% by mass or more based on the total mass of the apple extract.
  • the "water-soluble polyphenol” in the present disclosure refers to a polyphenol having a solubility in water at 25 ° C. of 1% by mass or more (10 g / L or more).
  • the water-soluble polyphenols contained in the specific extract are chlorogenic acid (that is, caffeic oil quinic acid), feruloylquinic acid, dicaffeic oil quinic acid, ferulic acid, p-coumaric acid, caffeic acid, catechin, floridine, procyanidin. , Anthocyanin, and tannins are polyphenols selected from the group.
  • examples of water-soluble polyphenols contained in green coffee bean extract include chlorogenic acid (cafe oil quinic acid), feruloyl quinic acid, dicaffe oil quinic acid, ferulic acid, p-coumaric acid, and caffeic acid. Be done.
  • examples of water-soluble polyphenols contained in apple extract include chlorogenic acid, catechin, phlorizin, procyanidins, anthocyanins, and tannins.
  • the content of polyphenols and water-soluble polyphenols in the present disclosure is measured by a known method.
  • the polyphenol in the extract and the water-soluble polyphenol are measured by, for example, high performance liquid chromatography (HPLC), absorptiometry, etc., but are preferably measured by high performance liquid chromatography.
  • Water-soluble polyphenols in the emulsified composition are also preferably measured by high performance liquid chromatography.
  • HPLC high performance liquid chromatography
  • the raw coffee bean extract in the present embodiment is an extract from raw coffee beans collected from a coffee tree and is a water-soluble extract containing polyphenols.
  • the composition of raw coffee bean extract varies depending on the raw coffee beans, extraction method, purification method, etc., but as polyphenols, chlorogenic acid (cafe oil quinic acid), ferroylquina, which are called chlorogenic acids, Contains acids, dicaffe oil, quinic acid, etc.
  • the green coffee bean extract preferably has a total polyphenol content of 40% by mass or more with respect to the total mass of the green coffee bean extract.
  • the raw coffee bean extract is preferably an extract containing 25% by mass or more of chlorogenic acid, which is a water-soluble polyphenol, with respect to the total mass of the raw coffee bean extract, and is a water-soluble polyphenol.
  • chlorogenic acid which is a water-soluble polyphenol
  • An extract containing 40% by mass or more of chlorogenic acids with respect to the total mass of the green coffee bean extract is preferable.
  • the raw coffee beans for obtaining the raw coffee bean extract for example, any varieties such as Arabica, Robusta, Coffea liberica, and Arabsta may be used, and the production area thereof is not particularly limited.
  • the extraction method for obtaining the green coffee bean extract is not particularly limited.
  • the raw coffee beans may be uncrushed or crushed, and if necessary, pretreatment such as removal of impurities may be performed.
  • the raw coffee bean extract may be a liquid after filtering the extract, a liquid after decoloring the liquid after filtering the extract, or a liquid after filtering the extract, and the liquid is concentrated. It may be a concentrate. Further, a powder obtained by spray-drying or freeze-drying this extract may be used as a green coffee bean extract.
  • Extraction solvents include water, hydrophilic organic solvents, and supercritical fluids. Examples of the hydrophilic organic solvent include methanol, ethanol, 2-propanol, acetone, methyl ethyl ketone and the like, but a hydrophilic organic solvent having a water content of 5% by mass or more is preferable, and hydrous ethanol is particularly preferable.
  • the extraction conditions are not particularly limited, but normal temperature or heat extraction is preferable.
  • the heating temperature and heating time can also be set to various conditions as long as the extract can be sufficiently extracted and the quality of the extract can be maintained.
  • a commercially available product may be used as the raw coffee bean extract.
  • Examples of commercially available products include raw coffee bean extract-P from Oryza Yuka Co., Ltd., raw coffee bean extract-PA, flavor holder (registered trademark) RC-30 from Hasegawa Fragrance Co., Ltd., and Nurex Inc. Svetor, OXCH100 of Toyo Hakko Co., Ltd. and the like.
  • the apple extract in the present embodiment is an extract from apple fruit and is a water-soluble extract containing polyphenols.
  • the composition of the apple extract varies depending on the raw material apple, extraction method, purification method, etc., but polyphenols include chlorogenic acid, catechin, phlorizin, quercetin, anthocyanins, tannins, procyanidins, and the like.
  • the apple extract preferably has a total polyphenol content of 80% by mass or more based on the total mass of the apple extract, and more specifically, the water-soluble polyphenol content is the total mass of the apple extract.
  • An extract contained in an amount of 1% by mass or more is preferable.
  • an extract containing 5% by mass or more of phlorizin with respect to the total mass of the apple extract is preferable.
  • the varieties of apple fruits for obtaining apple extracts are not limited, and their production areas are not particularly limited. Further, the apple fruit may be an immature fruit (young fruit) or a fully ripe fruit.
  • the part of the apple fruit used for extraction is not particularly limited, and examples thereof include whole fruit, flesh, pericarp, and seeds.
  • the extraction method for obtaining the apple extract is not particularly limited.
  • the raw material apple fruit may be uncrushed or crushed, and may be pretreated such as removing impurities as long as the quality of the extract can be maintained.
  • the apple extract may be a liquid after filtering the extract, a liquid after decolorizing the liquid after filtering the extract, or a concentrated liquid obtained by concentrating the liquid after filtering the extract. It may be. Further, a powder obtained by spray-drying or freeze-drying this extract may be used as an apple extract.
  • the extraction solvent is not particularly limited, and examples thereof include ethanol.
  • the extraction conditions are not particularly limited, but normal temperature or heat extraction is preferable. The heating temperature and heating time can also be set to various conditions as long as the extract can be sufficiently extracted and the quality of the extract can be maintained.
  • a commercially available product may be used as the apple extract.
  • Examples of commercially available products are Uplin from Unitech Foods Co., Ltd., Apple Phenon Powder 50 from Nikka Whiskey Co., Ltd., Apple Phenon SH 100% Powder, Apple Phenon 5 Aqueous, Falcolex Apple B from Ichimaru Falcos Co., Ltd., Maruzen Pharmaceuticals Co., Ltd. ) Apple extract BGJ, marine bio apple extract powder and the like.
  • the total solid content of the raw coffee bean extract and the apple extract is based on the total mass of the emulsified composition from the viewpoint of suppressing the odor derived from the raw material of astaxanthin and reducing the viscosity of the emulsified composition. , 0.1% by mass to 10% by mass, more preferably 0.5% by mass to 8% by mass, and even more preferably 1% by mass to 5% by mass.
  • Water-soluble polyphenols are added to the emulsified composition according to the present embodiment by at least one extract selected from the group consisting of raw coffee bean extract and apple extract.
  • the content of the water-soluble polyphenol in the emulsified composition according to the present embodiment is preferably 0.01% by mass or more, preferably 0.02% by mass or more, based on the total mass of the emulsified composition. It is preferably 0.1% by mass or more, and more preferably 0.1% by mass or more. Further, the upper limit of the content of the water-soluble polyphenol is, for example, 8% by mass or less with respect to the total mass of the emulsified composition from the viewpoint of emulsification stability.
  • the emulsified composition according to the present embodiment may contain one or more other components, if necessary, in addition to the above-mentioned components.
  • other components include physiologically active components such as nutritional components, active ingredients, and pharmacological components, pigments, water-soluble antioxidants, and liquid sugars such as starch syrup.
  • physiologically active components such as nutritional components, active ingredients, and pharmacological components, pigments, water-soluble antioxidants, and liquid sugars such as starch syrup.
  • Such other ingredients are not particularly limited as long as they can be used in foods and drinks and pharmaceuticals.
  • the emulsified composition according to the present embodiment is prepared by preparing a mixed solution in which an oil phase composition containing astaxanthin and an oily component and an aqueous phase composition containing water, glycerin, an emulsifier, and a specific extract are mixed. It is preferably produced by a production method including emulsifying the obtained mixed solution by a conventional method. Since the emulsified composition according to the present embodiment contains a specific extract, it is possible to reduce an increase in the viscosity of the emulsified composition while containing a high concentration of astaxanthin, and thus it is excellent in production suitability.
  • the mixed solution to be emulsified may be prepared by separately preparing the oil phase composition and the aqueous phase composition, and then combining the prepared oil phase composition and the aqueous phase composition, or the oil phase.
  • the composition and each component contained in the aqueous phase composition may be prepared by mixing all at once or sequentially mixing them.
  • the oil phase composition preferably contains astaxanthin (specifically, astaxanthin-containing oil) and, if necessary, an oil-based antioxidant such as edible oil and fat and tocopherol as an oil-based component.
  • astaxanthin specifically, astaxanthin-containing oil
  • an oil-based antioxidant such as edible oil and fat and tocopherol as an oil-based component.
  • the aqueous phase composition preferably contains polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester as emulsifiers together with water, glycerin, and a specific extract.
  • an emulsified composition for example, a) water, glycerin, polyglycerin fatty acid ester, enzymatically decomposed lecithin, sucrose fatty acid ester, and a specific extract are mixed and dissolved. An aqueous phase composition is obtained, b) astaxanthin and an oily component are mixed and dissolved to obtain an oil phase composition, and c) the aqueous phase composition and the oil phase composition are mixed under stirring. To prepare a mixed solution, and emulsify and disperse the obtained mixed solution.
  • emulsification is performed using a normal emulsification device that utilizes a shearing action such as a stirrer, an impeller stirring, a homomixer, or a continuous flow type shearing device, and then a high-pressure homogenizer is passed through the emulsification. It is preferable to use two or more types of emulsifying devices together. When a high-pressure homogenizer is used, the emulsified particles can be made to have a more uniform particle size. Emulsification and dispersion may be performed a plurality of times for the purpose of further making the particle size uniform.
  • the high-pressure homogenizer includes a chamber-type high-pressure homogenizer having a chamber in which the flow path of the treatment liquid is fixed, and a homogeneous valve-type high-pressure homogenizer having a homogeneous valve.
  • the width of the flow path of the treatment liquid can be easily adjusted, so that the pressure and the flow rate at the time of operation can be arbitrarily set, and the operation range is wide. It can be preferably used in the production of such an emulsified composition.
  • the degree of freedom of operation is low, it is easy to create a mechanism for increasing pressure, so a chamber-type high-pressure homogenizer can also be preferably used for applications that require ultra-high pressure.
  • Examples of the chamber type high-pressure homogenizer include a microfluidizer (Microfluidics), a nanomizer (Yoshida Kikai Kogyo Co., Ltd.), and an ultimateizer (Sugino Machine Limited).
  • Homogeneous valve type high pressure homogenizers include Gorin type homogenizer (APV), Lanier type homogenizer (Lanier), High pressure homogenizer (Niro Soabi), Homogenizer (Sanwa Kikai Co., Ltd.), High pressure homogenizer (Izumi Food Machinery). Co., Ltd.), ultra-high pressure homogenizer (Squid), etc.
  • the pressure of the high-pressure homogenizer is preferably 50 MPa or more, more preferably 50 MPa or more and 250 MPa or less, and further preferably 100 MPa or more and 250 MPa or less. It is preferable that the obtained emulsified composition is cooled through some kind of cooler within 30 seconds, preferably within 3 seconds immediately after passing through the chamber, from the viewpoint of maintaining the particle size of the emulsified particles.
  • an emulsified composition specifically, an oil-in-water emulsified composition can be obtained.
  • the obtained emulsified composition may be defoamed.
  • the odor derived from the raw material of astaxanthin is derived from a plurality of substances, and hexanal is mentioned as one of the causative substances thereof. Therefore, from the viewpoint of reducing the odor, the hexanal content is preferably 3.5 ppm or less, more preferably 2.5 ppm or less, still more preferably 2.0 ppm or less, based on the total mass of the emulsified composition. 5.5 ppm or less is particularly preferable.
  • the method for measuring the content of hexanal in the emulsified composition according to the present embodiment is not particularly limited, but chromatograph analysis is preferable, and gas chromatograph analysis or liquid chromatograph analysis is more preferable.
  • the content of hexanal in the emulsified composition according to the present embodiment is a value measured by using the gas chromatograph mass spectrometry using helium gas described in the examples.
  • the viscosity of the emulsified composition according to the present embodiment is not particularly limited, but is preferably 450 mPa ⁇ s or less, more preferably 400 mPa ⁇ s or less, and 350 mPa ⁇ s at 25 ° C. from the viewpoint of production suitability such as emulsification dispersion. The following is more preferable.
  • the lower limit of the viscosity of the emulsified composition at 25 ° C. is not particularly limited, and examples thereof include 50 mPa ⁇ s or more.
  • the lower limit of the viscosity of the emulsified composition at 40 ° C. is not particularly limited, and examples thereof include 40 mPa ⁇ s or more.
  • the average particle size (volume average particle size) of the emulsified particles in the emulsified composition according to the present embodiment is not particularly limited, but is preferably 5 nm to 200 nm, from the viewpoint of good transparency and stability of the emulsified composition. Therefore, it is more preferably 10 nm to 150 nm, and further preferably 10 nm to 120 nm.
  • the average particle size (volume average particle size) of the emulsified particles can be measured with a commercially available particle size distribution meter or the like.
  • Particle size distribution measurement methods include optical microscopy, confocal laser microscopy, electron microscopy, atomic force microscopy, static light scattering, laser diffraction, dynamic light scattering, centrifugal sedimentation, and electrical pulse measurement. Methods, chromatography methods, ultrasonic attenuation methods and the like can be mentioned, but the method is not limited thereto.
  • the particle size is preferably measured by a dynamic light scattering method.
  • measuring devices using the dynamic light scattering method include Nanotrack UPA (trade name, Nikkiso Co., Ltd.) and dynamic light scattering particle size distribution measuring device LB-550 (trade name, Horiba Seisakusho Co., Ltd.). ), Concentrated particle size analyzer FPAR-1000 (trade name, Otsuka Electronics Co., Ltd.), etc., but if it is possible to measure the particle size based on the principle of dynamic light scattering method, a measuring device Is not limited to these.
  • the average particle size of the emulsified particles is, for example, using Otsuka Electronics Co., Ltd., a concentrated particle size analyzer FPAR1000 (trade name), a 100-fold diluted emulsified composition is placed in a sample cell in the apparatus, and the temperature is 25 ° C. The measured value can be adopted and measured with a 50% cumulative particle size.
  • the emulsified composition according to the present embodiment can be made into a powdered form by drying.
  • the drying method for powdering the emulsified composition is not particularly limited, and conventional methods such as spray drying, kneading granulation, and freeze drying can be used.
  • the powdered emulsified composition can be used as an emulsified composition by suspending it in a solvent containing water.
  • the medium of the aqueous phase that is, water
  • the aqueous medium may be removed by a heat drying means such as spray drying by spray drying.
  • pulverization of the emulsified composition a substance known in the art necessary for pulverization can be further contained, if necessary. Further, the content of the substance required for pulverization is not particularly limited and can be appropriately set.
  • polymer substances such as carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, polyvinyl alcohol, polyvinylpyrrolidone; Arabic rubber, tragant rubber, gelatin and the like.
  • Natural polymeric substances; additives such as powdered lactose, casein, microcrystalline cellulose, starch, wheat flour, dextrin, and carboxylic dioxide can be added.
  • the emulsified composition according to the present embodiment can be applied to various uses such as foods or beverages (functional foods or beverages, health foods or beverages, etc.), pharmaceuticals, non-pharmaceutical products, cosmetics, etc. Since the odor derived from the raw material of astaxanthin can be reduced while containing astaxanthin in the concentration, the emulsified composition according to the present embodiment is preferably used for foods or beverages, and particularly preferably for beverages.
  • the dosage form of foods, pharmaceuticals, quasi-drugs, or cosmetics to which the emulsified composition according to the present embodiment is applied include a liquid preparation and a solid preparation (powder, granule, etc.) obtained by drying the liquid preparation. ).
  • the emulsified composition according to the present embodiment can be applied to a liquid preparation and a solid preparation obtained by drying the liquid preparation, for example, hard capsules, soft capsules, tablets and the like. These preparations are further added with excipients, disintegrants, binders, lubricants, surfactants, water-soluble polymers, sweeteners, flavoring agents, acidulants, etc. according to the dosage form, and are commonly used. Can be manufactured according to.
  • the solid preparation to which the emulsified composition according to the present embodiment is applied may be coated or sugar-coated by a well-known method.
  • Soft capsule formulation One of the preferred embodiments of the emulsified composition according to the present embodiment is a soft capsule preparation containing the emulsified composition according to the present embodiment. That is, the soft capsule preparation of the present disclosure is obtained by encapsulating the content containing the emulsified composition according to the present embodiment in a soft capsule film.
  • the contents of the soft capsule preparation of the present disclosure may contain 0.0001% by mass to 95% by mass of the emulsified composition according to the present embodiment with respect to the total amount of the soft capsule preparation.
  • a base material for forming a soft capsule film (hereinafter, also simply referred to as a film) for forming a soft capsule film (hereinafter, also simply referred to as a film)
  • a base material containing agar, gelatin, and gellan gum as main components has transparency of the film and the like. It is preferable from the viewpoint of.
  • a soft capsule film is prepared from a gelatin film solution containing gelatin, a plasticizer, and water.
  • gelatin used include gelatin, acidic gelatin, alkaline gelatin, peptide gelatin, low molecular weight gelatin, gelatin derivatives and the like.
  • the soft capsule film may contain a plasticizer, and the plasticizer includes glycerin; glycols such as propylene glycol and polyethylene glycol; saccharides such as corn syrup, sucrose, fructose, sorbitol and mannitol; crystalline cellulose, Examples thereof include starches, water-insoluble cellulose such as low-substituted hydroxypropyl cellulose and ethyl cellulose.
  • these plasticizers may be used individually by 1 type, or may be used in arbitrary combination of 2 or more type.
  • glycerin is preferable.
  • the soft capsule preparation may appropriately contain additive components usually used in the food field.
  • additive components include colorants such as pigments or pigments, preservatives, flavors, fruit juices, various vitamins, animal and plant extracts, amino acids, minerals, colorants, thickeners, pH adjusters, preservatives, and disintegration.
  • components such as agents, surfactants, flavoring agents, flavoring agents, sweeteners, and organic acids, and these components can be appropriately selected and blended as necessary.
  • Examples of the method for producing the soft capsule preparation include (i) preparing the contents of the capsule and the film-forming composition (hereinafter, referred to as a composition preparation step), and (ii) the obtained film-forming composition. The contents are sealed therein, molded and dried to obtain an intermediate preparation (hereinafter referred to as a molding step), and (iii) the obtained intermediate preparation is dried (hereinafter referred to as a drying step). ), A method for producing more preferably.
  • the content containing the emulsified composition according to the present embodiment and the film-forming composition are prepared, respectively.
  • the method for preparing the emulsified composition according to the present embodiment is as described above.
  • the film-forming composition may be prepared as a solution in which a predetermined component contained in the composition is dissolved.
  • the content containing the emulsified composition according to the present embodiment is sealed in the film formed by using the film-forming composition, molded and dried to obtain an intermediate preparation.
  • the contents can be encapsulated in the film-forming composition according to a conventionally known method for producing a soft capsule preparation, for example, a flat plate method or a rotary die method.
  • the intermediate preparation obtained in the molding step is dried.
  • a finished soft capsule preparation can be obtained.
  • the drying means applied to the drying step is not particularly limited, and a known dryer such as a tumbler dryer (that is, a rotary drum type dryer) can be used. Conditions such as temperature and time at the time of drying are not particularly limited, and can be appropriately adjusted depending on the type of the component contained in the food composition and the component contained in the capsule film.
  • the shape of the soft capsule preparation is not particularly limited, and any shape such as an ellipse (OVAL), a rectangle (OBLONG), and a spherical shape (ROUND) can be used. For these shapes, methods or devices well known in the art can be applied.
  • OVAL ellipse
  • OBLONG rectangle
  • ROUND spherical shape
  • the emulsified composition according to the present embodiment can be diluted with a solvent such as water to make a beverage.
  • the emulsified composition according to the present embodiment has a low viscosity while blending astaxanthin in a high concentration. Therefore, when the emulsified composition according to the present embodiment is diluted with a solvent such as water to produce a beverage, it becomes easier to filter for the purpose of removing foreign substances, and the handleability at the time of dilution with the solvent is improved. Excellent aptitude.
  • a solvent such as water may be added to the emulsified composition according to the present embodiment as a solid preparation such as powder to make a beverage.
  • the emulsified composition according to the present embodiment can be preferably contained in an amount of 0.0001% by mass to 50% by mass, more preferably 0.1% by mass to 20% by mass, based on the total amount of the beverage. % Can be included.
  • the taste of the beverage can be appropriately adjusted.
  • the sweetening agent may be any material that exhibits sweetness.
  • fruit juices, sugars or high-sweetness sweeteners can be mentioned.
  • saccharides monosaccharides such as glucose, fructose, galactose, and isomerized fructose, disaccharides such as sucrose, lactose, and palatinose
  • oligosaccharides such as fructo-oligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and palatinose, for example, erythritol, sorbitol, and xylitol
  • Monosaccharide alcohols such as mannitol, disaccharide alcohols such as martitol, isomartitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol, and tetrasaccharide or higher alcohols such as oligos
  • examples of high-intensity sweeteners include stevia, aspartame, saccharin, glycyrrhizin, thaumatin, sucralose, and acesulfame K.
  • fragrances include natural fragrances and synthetic fragrances.
  • the natural fragrance include fragrance component-containing substances prepared according to a conventional method using grass roots, bark, flowers, fruits, pericarp or other animals and plants as materials.
  • examples of the natural fragrance include essential oils obtained by treating a natural material by a steam distillation method, a pressing method, an extraction method, or the like.
  • synthetic flavors include coffee-derived flavors, black tea-derived flavors, green tea-derived flavors, oolong tea-derived flavors, cocoa-derived flavors, herb-derived flavors, spice-derived flavors, and fruit-derived flavors.
  • the beverage may be a packaged beverage by filling the container.
  • the container used for beverages may be any container used as a beverage container, and examples thereof include PET bottles, paper packs, glass containers, aluminum cans, and steel cans.
  • the pH of the beverage at 20 ° C. is preferably 2.0 to 9.0, more preferably 2.5 to 7.0, and particularly preferably 2.5 to 5.0. ..
  • the pH is 2.0 or more, it is preferable for drinking, and when the pH is 9.0 or less, the flavor stabilizing effect as a beverage can be sufficiently obtained.
  • the emulsified composition according to this embodiment will be described in detail with reference to Examples.
  • the emulsified compositions according to this embodiment are not limited to those examples. Unless otherwise specified, "%" and “part” are based on mass.
  • the emulsified composition prepared in the examples can be suitably used for foods (functional foods, health foods, beverages, etc.), pharmaceuticals, quasi-drugs, or cosmetics.
  • Examples 1 to 45, Comparative Examples 1 to 5 Preparation of emulsified composition
  • Each component for the oil phase composition and each component for the aqueous phase composition were mixed and dissolved with the compositions shown in Tables 1 to 4, respectively, to obtain the aqueous phase composition and the oil phase composition, respectively.
  • the obtained aqueous phase composition and oil phase composition were mixed with stirring using a magnetic stirrer to obtain a mixed solution. Further, while continuing stirring with a stirrer, the mixed solution was heated to 70 ° C. for 30 minutes, and then a shearing force was applied at 3000 rpm (revolutions per minute) for 3 minutes using a TK homomixer (Primix Corporation) to apply oil in water.
  • a mold emulsification composition was prepared.
  • the obtained oil-in-water emulsified composition was treated three times at a pressure of 200 MPa with a starburst mini machine (Sugino Machine Co., Ltd.), which is a high-pressure disperser, in Examples 1 to 45 and Comparative Examples 1 to 5.
  • An oil-in-water emulsion composition was obtained.
  • Haematococcus algae extract 1 FUJIFILM astaxanthin S (formerly ASTOTS®-S, astaxanthin-containing oil derived from Haematococcus algae, color value 3500-5500, containing 20% by mass of astaxanthin, natural fats and oils derived from Haematococcus algae 79. Contains 8%, contains 0.2% rosemary extract (oil-soluble antioxidant), Fujifilm Co., Ltd.
  • Haematococcus algae extract 2 FUJIFILM astaxanthin SSC (haematococcus algae-derived astaxanthin-containing oil, color value 6500-8500, astaxanthin 35% by mass, hematococcus algae-derived natural fats and oils 64.8% by mass, rosemary extract (Oil-soluble antioxidant) 0.2% by mass, Fujifilm Co., Ltd.
  • Haematococcus algae extract 3 Asta Pure (registered trademark) 20% (oil containing astaxanthin derived from Haematococcus algae, color value 3500-5500, containing 20% by mass of astaxanthin, containing 5% by mass of olive oil, natural oil and fat derived from Haematococcus algae 74.8% by mass, rosemary extract (oil-soluble antioxidant) 0.2% by mass, Algatechnologies Ltd) ⁇ Edible fats and oils 1: Coconade (registered trademark) MT (tri (caprylic acid / capric acid) glyceryl, Kao Corporation) -Edible oils and fats 2: O. D.
  • LC-10A type Shiadzu Corporation, liquid feed unit: LC-10ATvp, detector: SPD-10Avp, low pressure gradient unit: FCV-10 ALvp, degassing device: DGU-14A
  • the obtained emulsifying composition was dissolved in mineral water so that the concentration of astaxanthin was 6 mg / 100 g to prepare a beverage composition.
  • the prepared beverage composition was drunk by eight subjects, and the algae odor (the algae-like fishy odor contained in the mouth and coming out of the nose) was evaluated by the numerical values of the evaluation stages shown below.
  • the average value obtained by arithmetically averaging the obtained values of each person was ranked by A, B, or C shown below, and used as an evaluation result.
  • A is a practically preferable rank.
  • Viscosity of Emulsified Composition The viscosity of the obtained emulsified composition at 25 ° C. and 40 ° C. was measured using a vibrating viscometer (model number: VM-10AL, AS ONE Corporation), respectively.
  • the emulsified compositions of Examples 1 to 45 all have a low viscosity because the odor derived from the astaxanthin raw material is suppressed.
  • Tables 1 to 4 when the amount of hexanal in the emulsified composition is large, the odor perceived by humans becomes stronger, and there is a correlation between the amount of hexanal and the odor perceived by humans. Shown.

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Abstract

An emulsified composition and an application thereof, said emulsified composition including astaxanthin, an oleaginous component, water, glycerol, an emulsifying agent, and at least one type of extract selected from the group consisting of a raw coffee bean extract and an apple extract, wherein the astaxanthin content is 0.6mass% or greater in relation to the total mass of the emulsified composition.

Description

乳化組成物及びこれを含む飲料Emulsified composition and beverages containing it
　本開示は、乳化組成物及びこれを含む飲料に関する。 The present disclosure relates to an emulsified composition and a beverage containing the same.
　アスタキサンチンは、活性酸素を消去する「抗酸化作用」を有する成分として注目されており、近年では健康食品の原料としても広く流通している。アスタキサンチンは、天然のカロチノイド色素の一種であり、自然界においても広く分布しており、例えば、サケ、マダイ等の魚類、カニ、エビ、オキアミなどの甲殻類、藻類等に多く含まれている。
　しかしながら、アスタキサンチンを食品（特に飲料）へと添加とした場合、水への溶解性が低いため消化吸収性が悪い他、原料由来の特有の匂いによる商品の嗜好性が低下する等の欠点も有している。 Astaxanthin is attracting attention as a component having an "antioxidant effect" that eliminates active oxygen, and in recent years, it has been widely distributed as a raw material for health foods. Astaxanthin is a kind of natural carotenoid pigment and is widely distributed in the natural world. For example, astaxanthin is abundantly contained in fish such as salmon and red sea bream, crustaceans such as crab, shrimp and krill, and algae.
However, when astaxanthin is added to foods (especially beverages), it has drawbacks such as poor digestibility due to its low solubility in water and reduced palatability of the product due to the peculiar odor derived from the raw material. are doing.
　例えば、特許第４１６３２１８号公報には、各種食品に好適に使用可能な、安定で、かつ臭気の発生がなく、長期間の保存が可能な、ヘマトコッカス藻色素を含有する乳化組成物を目的として、ヘマトコッカス藻色素を含有する油と、少なくとも当該油を乳化しうるに十分な量の乳化剤と、茶抽出物と親水性媒体を含む乳化組成物を調製することを特徴とする、ヘマトコッカス藻色素特有の臭いの抑制方法が開示されている。 For example, Japanese Patent No. 4163218 aims at an emulsified composition containing Haematococcus algae pigment, which is suitable for various foods, is stable, does not generate odor, and can be stored for a long period of time. Haematococcus algae, which comprises preparing an emulsifying composition containing an oil containing a Haematococcus algae pigment, at least a sufficient amount of emulsifier to emulsify the oil, a tea extract and a hydrophilic medium. A method for suppressing an odor peculiar to a pigment is disclosed.
　また、特許第４８６９９７９号公報には、低温時や不安定な温度条件下でも優れた保存安定性を有するコーヒー豆抽出物含有水性組成物の提供を目的として、コーヒー豆抽出物とカロチノイド類を含有する水中油型のエマルション粒子とを含むコーヒー豆抽出物含有水性組成物が開示されている。 Further, Japanese Patent No. 4869979 contains coffee bean extract and carotinoids for the purpose of providing a coffee bean extract-containing aqueous composition having excellent storage stability even at low temperature or unstable temperature conditions. An aqueous composition containing a coffee bean extract containing oil-in-water emulsion particles is disclosed.
　アスタキサンチンを含む乳化組成物において、アスタキサンチンを高濃度で含む場合、アスタキサンチンの原料由来の独特の匂いが強くなるとともに、乳化組成物の粘度も上昇してしまうことがある。 When astaxanthin is contained in a high concentration in an emulsified composition containing astaxanthin, the peculiar odor derived from the raw material of astaxanthin becomes stronger and the viscosity of the emulsified composition may increase.
　そこで、本開示の一実施形態が解決する課題としては、アスタキサンチンを高濃度で含む乳化組成物であって、アスタキサンチンの原料由来の臭気が抑制され、且つ、低粘度である乳化組成物、又はこれを含む飲料を提供することである。
　ここで、本開示において、アスタキサンチンを「高濃度」で含む乳化組成物とは、アスタキサンチンが乳化組成物の全質量に対して０．６質量％以上含まれる乳化組成物を指す。
　また、本開示において、乳化組成物が低粘度であるとは、２５℃における粘度が４５０ｍＰａ・ｓ以下であることを指す。 Therefore, an object to be solved by one embodiment of the present disclosure is an emulsified composition containing astaxanthin at a high concentration, which suppresses the odor derived from the raw material of astaxanthin and has a low viscosity. Is to provide a beverage containing.
Here, in the present disclosure, the emulsified composition containing astaxanthin in a "high concentration" refers to an emulsified composition containing astaxanthin in an amount of 0.6% by mass or more based on the total mass of the emulsified composition.
Further, in the present disclosure, the low viscosity of the emulsified composition means that the viscosity at 25 ° C. is 450 mPa · s or less.
　上記課題を解決するための具体的な手段には、以下の実施形態が含まれる。
［１］　アスタキサンチンと、油性成分と、水と、グリセリンと、乳化剤と、生コーヒー豆抽出物及びリンゴ抽出物からなる群より選択される少なくとも１種の抽出物と、を含み、アスタキサンチンの含有量が乳化組成物の全質量に対して０．６質量％以上である乳化組成物。 Specific means for solving the above problems include the following embodiments.
[1] The content of astaxanthin includes astaxanthin, an oily component, water, glycerin, an emulsifier, and at least one extract selected from the group consisting of raw coffee bean extract and apple extract. Is 0.6% by mass or more based on the total mass of the emulsified composition.
［２］　アスタキサンチンの含有量が、乳化組成物の全質量に対して３質量％以上１０質量％以下である［１］に記載の乳化組成物。
［３］　生コーヒー豆抽出物及びリンゴ抽出物の合計固形分含有量が、乳化組成物の全質量に対して０．１質量％～１０質量％である［１］又は［２］に記載の乳化組成物。
［４］　生コーヒー豆抽出物における総ポリフェノール含有量が、生コーヒー豆抽出物の全質量に対して４０質量％以上であり、リンゴ抽出物における総ポリフェノール含有量が、リンゴ抽出物の全質量に対して８０質量％以上である［１］～［３］のいずれか１に記載の乳化組成物。
［５］　生コーヒー豆抽出物における水溶性のポリフェノール含有量が、生コーヒー豆抽出物の全質量に対して２０質量％以上であり、リンゴ抽出物における水溶性のポリフェノール含有量が、リンゴ抽出物の全質量に対して１質量％以上である、［１］～［４］のいずれか１に記載の乳化組成物。
［６］　水溶性のポリフェノールが、クロロゲン酸、フェルロイルキナ酸、ジカフェオイルキナ酸、フェルラ酸、ｐ－クマル酸、カフェ酸、カテキン、フロリジン、プロシアニジン、アントシアニン、及びタンニンからなる群より選択されるポリフェノールである［５］に記載の乳化組成物。
［７］　水溶性のポリフェノールが、乳化組成物の全質量に対して０．０１質量％以上含まれる［５］又は［６］に記載の乳化組成物。 [2] The emulsified composition according to [1], wherein the content of astaxanthin is 3% by mass or more and 10% by mass or less with respect to the total mass of the emulsified composition.
[3] The method according to [1] or [2], wherein the total solid content of the green coffee bean extract and the apple extract is 0.1% by mass to 10% by mass with respect to the total mass of the emulsified composition. Emulsifying composition.
[4] The total polyphenol content in the raw coffee bean extract is 40% by mass or more with respect to the total mass of the raw coffee bean extract, and the total polyphenol content in the apple extract is the total mass of the apple extract. The emulsified composition according to any one of [1] to [3], which is 80% by mass or more.
[5] The water-soluble polyphenol content in the green coffee bean extract is 20% by mass or more with respect to the total mass of the green coffee bean extract, and the water-soluble polyphenol content in the apple extract is the apple extract. The emulsified composition according to any one of [1] to [4], which is 1% by mass or more based on the total mass of the coffee beans.
[6] Water-soluble polyphenols are selected from the group consisting of chlorogenic acid, feruroylquinic acid, dicaffeoil quinic acid, ferulic acid, p-coumaric acid, caffeic acid, catechin, floridine, procyanidin, anthocyanins, and tannins. The emulsified composition according to [5], which is a polyphenol.
[7] The emulsified composition according to [5] or [6], wherein the water-soluble polyphenol is contained in an amount of 0.01% by mass or more based on the total mass of the emulsified composition.
［８］　グリセリンの含有量が、乳化組成物の全質量に対して３０質量％～６０質量％である［１］～［７］のいずれか１に記載の乳化組成物。
［９］　乳化剤が、ポリグリセリン脂肪酸エステル、酵素分解レシチン、及びショ糖脂肪酸エステルからなる群より選択される少なくとも１種を含む［１］～［８］のいずれか１に記載の乳化組成物。
［１０］　ポリグリセリン脂肪酸エステルが、ポリグリセリンと炭素数１６以上の脂肪酸とのエステルである［９］に記載の乳化組成物。
［１１］　ポリグリセリン脂肪酸エステルが、ポリグリセリンと飽和脂肪酸とのエステルである［９］又は［１０］に記載の乳化組成物。
［１２］　酵素分解レシチンを少なくとも含み、酵素分解レシチンの含有量が、乳化組成物の全質量に対して０．０１質量％～１０質量％である［９］～［１１］のいずれか１に記載の乳化組成物。
［１３］［１］～［１２］のいずれか１に記載の乳化組成物を含む飲料。 [8] The emulsified composition according to any one of [1] to [7], wherein the content of glycerin is 30% by mass to 60% by mass with respect to the total mass of the emulsified composition.
[9] The emulsified composition according to any one of [1] to [8], wherein the emulsifier contains at least one selected from the group consisting of polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester.
[10] The emulsified composition according to [9], wherein the polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid having 16 or more carbon atoms.
[11] The emulsified composition according to [9] or [10], wherein the polyglycerin fatty acid ester is an ester of polyglycerin and a saturated fatty acid.
[12] In any one of [9] to [11], which contains at least enzymatically decomposed lecithin and the content of enzymatically decomposed lecithin is 0.01% by mass to 10% by mass with respect to the total mass of the emulsified composition. The emulsified composition according to description.
[13] A beverage containing the emulsified composition according to any one of [1] to [12].
　本開示の一実施形態によれば、アスタキサンチンを高濃度で含む乳化組成物であって、アスタキサンチンの原料由来の臭気が抑制され、且つ、低粘度である乳化組成物、又はこれを含む飲料が提供される。 According to one embodiment of the present disclosure, there is provided an emulsified composition containing astaxanthin at a high concentration, which suppresses the odor derived from the raw material of astaxanthin and has a low viscosity, or a beverage containing the same. Will be done.
　以下、本開示の一実施形態について詳細に説明するが、本開示の一実施形態は、以下の実施形態に何ら限定されるものではなく、本開示の目的の範囲内において、適宜、変更を加えて実施することができる。 Hereinafter, one embodiment of the present disclosure will be described in detail, but one embodiment of the present disclosure is not limited to the following embodiments, and is appropriately modified within the scope of the purpose of the present disclosure. Can be carried out.
　本開示において「～」を用いて示された数値範囲は、「～」の前後に記載される数値をそれぞれ最小値及び最大値として含む範囲を意味する。
　本開示中に段階的に記載されている数値範囲において、ある数値範囲で記載された上限値又は下限値は、他の段階的な記載の数値範囲の上限値又は下限値に置き換えてもよい。また、本開示中に記載されている数値範囲において、ある数値範囲で記載された上限値又は下限値は、実施例に示されている値に置き換えてもよい。
　本開示において、各成分の量は、各成分に該当する物質が、組成物中に複数種存在する場合には、特に断らない限り、組成物中に存在する複数種の物質の合計量を意味する。
　本開示において、２以上の好ましい態様の組み合わせは、より好ましい態様である。 The numerical range indicated by using "-" in the present disclosure means a range including the numerical values before and after "-" as the minimum value and the maximum value, respectively.
In the numerical range described stepwise in the present disclosure, the upper limit value or the lower limit value described in a certain numerical range may be replaced with the upper limit value or the lower limit value of another numerical range described stepwise. Further, in the numerical range described in the present disclosure, the upper limit value or the lower limit value described in a certain numerical range may be replaced with the value shown in the examples.
In the present disclosure, the amount of each component means the total amount of a plurality of kinds of substances present in the composition, unless otherwise specified, when a plurality of kinds of substances corresponding to each component are present in the composition. To do.
In the present disclosure, a combination of two or more preferred embodiments is a more preferred embodiment.
　本開示において「ＨＬＢ（Hydrophile-Lipophile Balance）値」は、成分として市販品を使用し、且つ、市販品のカタログ等の文献において、その市販品のＨＬＢ値が明確に示されている場合には、カタログ等の文献に示された値を採用する。
　使用する成分が市販品ではない場合、或いは、市販であってもＨＬＢ値がカタログ等の文献に明確に示されていない場合には、本開示におけるＨＬＢ値としては、以下に示す川上式を採用する。 In the present disclosure, the "HLB (Hydrophile-Lipophile Balance) value" refers to a case where a commercially available product is used as an ingredient and the HLB value of the commercially available product is clearly indicated in a document such as a catalog of the commercially available product. , The values shown in the literature such as catalogs are adopted.
If the component used is not a commercially available product, or if the HLB value is not clearly shown in documents such as catalogs even if it is commercially available, the Kawakami formula shown below is adopted as the HLB value in the present disclosure. To do.
　ＨＬＢ＝７＋１１．７ｌｏｇ（Ｍｗ／Ｍ０）
　ここで、Ｍｗは親水基の分子量、Ｍ０は疎水基の分子量である HLB = 7 + 11.7 log (M w / M 0 )
Here, M w is the molecular weight of the hydrophilic group, and M 0 is the molecular weight of the hydrophobic group.
　本開示において「工程」との語は、独立した工程だけではなく、他の工程と明確に区別できない場合であってもその工程の所期の目的が達成されれば、本用語に含まれる。 In the present disclosure, the term "process" is included in this term as long as the intended purpose of the process is achieved even if it cannot be clearly distinguished from other processes as well as an independent process.
　本開示において「水相」とは、溶媒の種類にかかわらず「油相」に対する語として使用する。 In the present disclosure, "aqueous phase" is used as a term for "oil phase" regardless of the type of solvent.
＜乳化組成物＞
　アスタキサンチンは、活性酸素を消去する「抗酸化作用」を有する成分として、注目されている。また、アスタキサンチンは、免疫賦活、疲労回復、自立神経のバランス調整等、種々の機能を有することが知られており、健康食品などの原料として多用されている。
　アスタキサンチンは、水への溶解性が低いため、消化吸収性を高める観点からも、アスタキサンチンを含む乳化組成物を調製し、得られた乳化組成物を用いて健康食品等の製品を得る方法が採用されている。
　しかしながら、アスタキサンチンを高濃度に配合した乳化組成物では、アスタキサンチンの原料由来の臭気があり、更には、乳化組成物の粘度が上昇してしまうことがあった。
　乳化組成物の粘度が高くなると、乳化組成物を含む食品等を製造する際のハンドリング性の低下の懸念がある。 <Emulsification composition>
Astaxanthin is attracting attention as a component having an "antioxidant effect" that eliminates active oxygen. In addition, astaxanthin is known to have various functions such as immunostimulation, recovery from fatigue, and balance adjustment of autonomic nerves, and is widely used as a raw material for health foods and the like.
Since astaxanthin has low solubility in water, a method of preparing an emulsified composition containing astaxanthin and using the obtained emulsified composition to obtain a product such as a health food is adopted from the viewpoint of enhancing digestion and absorption. Has been done.
However, the emulsified composition containing astaxanthin in a high concentration has an odor derived from the raw material of astaxanthin, and the viscosity of the emulsified composition may increase.
When the viscosity of the emulsified composition becomes high, there is a concern that the handleability when producing a food or the like containing the emulsified composition is lowered.
　本発明者が、アスタキサンチンを高濃度に配合した乳化組成物について検討を行ったところ、ポリフェノールを含む特定の抽出物を用いることで、その作用機構は不明であるが、アスタキサンチンの原料由来の臭気の低減及び乳化組成物の低粘度化が達成できることを見出した。
　上記の知見に基づく、本実施形態に係る乳化組成物は、以下の通りである。
　即ち、本実施形態に係る乳化組成物は、アスタキサンチンと、油性成分と、水と、グリセリンと、乳化剤と、生コーヒー豆抽出物及びリンゴ抽出物からなる群より選択される少なくとも１種の抽出物と、を含み、アスタキサンチンの含有量が乳化組成物の全質量に対して０．６質量％以上である乳化組成物である。
　以下、「生コーヒー豆抽出物及びリンゴ抽出物からなる群より選択される少なくとも１種の抽出物」を、適宜、「特定抽出物」として総称して説明する。
　本実施形態に係る乳化組成物は、水中油型乳化組成物であってもよいし、油中水型乳化組成物であってもよいが、汎用性に優れる観点から、水中油型乳化組成物であることが好ましい。 When the present inventor investigated an emulsified composition containing astaxanthin in a high concentration, the mechanism of action of using a specific extract containing polyphenol is unknown, but the odor derived from the raw material of astaxanthin It has been found that reduction and reduction of viscosity of the emulsified composition can be achieved.
The emulsified composition according to the present embodiment based on the above findings is as follows.
That is, the emulsified composition according to the present embodiment is at least one extract selected from the group consisting of astaxanthin, an oily component, water, glycerin, an emulsifier, a green coffee bean extract and an apple extract. And, and the content of astaxanthin is 0.6% by mass or more based on the total mass of the emulsified composition.
Hereinafter, "at least one extract selected from the group consisting of raw coffee bean extract and apple extract" will be generically referred to as "specific extract" as appropriate.
The emulsification composition according to the present embodiment may be an oil-in-water emulsification composition or a water-in-oil emulsification composition, but from the viewpoint of excellent versatility, the oil-in-water emulsification composition Is preferable.
　なお、特許第４１６３２１８号公報及び特許第４８６９９７９号公報には、アスタキサンチンを高濃度で含む乳化組成物の例は記載されておらず、アスタキサンチンを高濃度で含むことで生じる乳化組成物の高粘度化については全く言及されていない。 In addition, Japanese Patent No. 4163218 and Japanese Patent No. 4869979 do not describe an example of an emulsified composition containing astaxanthin at a high concentration, and increase the viscosity of the emulsified composition caused by containing astaxanthin at a high concentration. Is not mentioned at all.
［アスタキサンチン］
　本実施形態に係る乳化組成物は、アスタキサンチンを含む。
　本開示では、特に断りの無い限り、アスタキサンチン及びその誘導体を総称して「アスタキサンチン」という。即ち、本実施形態に係る乳化組成物では、アスタキサンチンとして、アスタキサンチン及びその誘導体からなる群より選ばれる少なくとも１種を含む。アスタキサンチンの誘導体は、アスタキサンキチンのエステル等を含む。 [Astaxanthin]
The emulsified composition according to this embodiment contains astaxanthin.
In the present disclosure, unless otherwise specified, astaxanthin and its derivatives are collectively referred to as "astaxanthin". That is, in the emulsified composition according to the present embodiment, astaxanthin contains at least one selected from the group consisting of astaxanthin and its derivatives. Derivatives of astaxanthin include esters of astaxanthin and the like.
　アスタキサンチンとしては、植物類、藻類、甲殻類、バクテリア等の天然物に由来するアスタキサンチンの他、常法に従って得られるアスタキサンチンの合成品を用いることもできる。
　アスタキサンチンは、赤色酵母ファフィア、緑藻ヘマトコッカス、海洋性細菌、オキアミ等の培養物から抽出することができる。
　品質及び生産性の観点からは、アスタキサンチンとしては、ヘマトコッカス藻からの抽出物（以下、「ヘマトコッカス藻抽出物」と称する。）又はオキアミからの抽出物に由来するアスタキサンチンが好ましく、ヘマトコッカス藻抽出物に由来するアスタキサンチンが特に好ましい。
　本実施形態に係る乳化組成物では、アスタキサンチンは、後述する油性成分に溶解された状態であることが好ましい。即ち、アスタキサンチンは、油性成分にアスタキサンチンを含有させたアスタキサンチン含有油の態様で、本実施形態に係る乳化組成物に配合されることが好ましい。 As astaxanthin, in addition to astaxanthin derived from natural products such as plants, algae, crustaceans, and bacteria, a synthetic product of astaxanthin obtained according to a conventional method can also be used.
Astaxanthin can be extracted from cultures of red yeast fafia, green algae hematocrit, marine bacteria, krill and the like.
From the viewpoint of quality and productivity, astaxanthin is preferably astaxanthin derived from an extract from Haematococcus algae (hereinafter referred to as "Haematococcus algae extract") or an extract from Haematococcus algae. Astaxanthin derived from the extract is particularly preferred.
In the emulsified composition according to the present embodiment, astaxanthin is preferably in a state of being dissolved in an oily component described later. That is, astaxanthin is preferably blended in the emulsified composition according to the present embodiment in the form of astaxanthin-containing oil in which astaxanthin is contained in an oily component.
　ヘマトコッカス藻の具体例としては、ヘマトコッカス・プルビアリス（Ｈａｅｍａｔｏｃｏｃｃｕｓ　ｐｌｕｖｉａｌｉｓ）、ヘマトコッカス・ラキュストリス（Ｈａｅｍａｔｏｃｏｃｃｕｓ　ｌａｃｕｓｔｒｉｓ）、ヘマトコッカス・カペンシス（Ｈａｅｍａｔｏｃｏｃｃｕｓ　ｃａｐｅｎｓｉｓ）、ヘマトコッカス・ドロエバゲンシス（Ｈａｅｍａｔｏｃｏｃｃｕｓ　ｄｒｏｅｂａｋｅｎｓｉｓ）、ヘマトコッカス・ジンバビエンシス（Ｈａｅｍａｔｏｃｏｃｃｕｓ　ｚｉｍｂａｂｗｉｅｎｓｉｓ）等が挙げられる。
　これらの中でも、ヘマトコッカス藻としては、ヘマトコッカス・プルビアリス（Ｈａｅｍａｔｏｃｏｃｃｕｓ　ｐｌｕｖｉａｌｉｓ）が好ましい。 Examples of Haematococcus alga, Haematococcus pluvialis (Haematococcus pluvialis), Haematococcus Rakyusutorisu (Haematococcus lacustris), Haematococcus capensis (Haematococcus capensis), Haematococcus Doroebagenshisu (Haematococcus droebakensis), Haematococcus Jinbabi Examples thereof include Haematococcus zimbabwiensis.
Among these, as the Haematococcus algae, Haematococcus pluvialis is preferable.
　ヘマトコッカス藻抽出物は、上記のヘマトコッカス藻を、必要に応じて、特開平５－６８５８５号公報等に開示された方法により細胞壁を破砕して、アセトン、エーテル、クロロホルム、アルコール（エタノール、メタノール等）などの有機溶剤、超臨界状態の二酸化炭素等の抽出溶剤を加えることによって得ることができる。 The Haematococcus algae extract is obtained by disrupting the cell wall of the above Haematococcus algae by a method disclosed in JP-A-5-68585 and the like, if necessary, and using acetone, ether, chloroform, alcohol (ethanol, methanol). Etc.), and can be obtained by adding an extraction solvent such as carbon dioxide in a supercritical state.
　ヘマトコッカス藻抽出物としては、市販品を用いてもよい。
　ヘマトコッカス藻抽出物の市販品の例としては、富士フイルム（株）のＦＵＪＩＦＩＬＭ　アスタキサンチン　Ｓ（旧ＡＳＴＯＴＳ（登録商標）－Ｓ）、ＦＵＪＩＦＩＬＭ　アスタキサンチン　ＳＳ（旧ＡＳＴＯＴＳ（登録商標）－ＳＳ）、ＦＵＪＩＦＩＬＭ　アスタキサンチン　５Ｏ（旧ＡＳＴＯＴＳ（登録商標）－５Ｏ）、ＦＵＪＩＦＩＬＭ　アスタキサンチン　１０Ｏ（旧ＡＳＴＯＴＳ（登録商標）－１０Ｏ）、ＦＵＪＩＦＩＬＭ　アスタキサンチン　ＳＳＣ等、富士化学工業（株）のアスタリール（登録商標）オイル５０Ｆ、アスタリール（登録商標）オイル５Ｆ等、東洋酵素化学（株）のＢｉｏＡｓｔｉｎ　ＳＣＥ７などが挙げられる。 As the Haematococcus algae extract, a commercially available product may be used.
Examples of commercially available hematococcus algae extracts include FUJIFILM Astaxanthin S (formerly ASTOTS®-S), FUJIFILM Astaxanthin SS (formerly ASTOTS®-SS), and FUJIFILM Astaxanthin 5O from FUJIFILM Corporation. (Former ASTOTS (registered trademark) -5O), FUJIFILM Astaxanthin 10O (former ASTOTS (registered trademark) -10O), FUJIFILM Astaxanthin SSC, etc., FUJIFILM Corporation Astaxanthin (registered trademark) Oil 50F, Astaxanthin (registered) Examples thereof include Oil 5F and the like, BioAstaxanthin SCE7 of Toyo Enzyme Chemical Co., Ltd., and the like.
　ヘマトコッカス藻抽出物中におけるアスタキサンチンの色素純分としての含有量は、製造時の取り扱いの観点から、好ましくは０．００１質量％～５０質量％であり、より好ましくは０．０１質量％～４０質量％である。
　なお、ヘマトコッカス藻抽出物は、特開平２－４９０９１号公報に記載の色素と同様に、色素純分として、アスタキサンチン又はそのエステル体を含有してもよい。 The content of astaxanthin as a pure pigment in the Haematococcus algae extract is preferably 0.001% by mass to 50% by mass, and more preferably 0.01% by mass to 40% by mass from the viewpoint of handling during production. It is mass%.
The Haematococcus algae extract may contain astaxanthin or an ester thereof as a pure dye, similar to the dye described in Japanese Patent Application Laid-Open No. 2-49091.
　本実施形態に係る乳化組成物におけるアスタキサンチンの含有量は、乳化組成物の全質量に対して０．６質量％以上である。
　アスタキサンチンの含有量は、例えば、アスタキサンチンを含むことで期待される効果を十分に得る観点から、乳化組成物の全質量に対して、１質量％以上であることが好ましく、３質量％以上であることがより好ましく、４質量％以上であることが更に好ましく、５質量％以上であることが特に好ましい。
　また、アスタキサンチンの含有量は、例えば、摂取のしやすさの観点、及び、乳化組成物の粘度の観点から、乳化組成物の全質量に対して、１０質量％以下であることが好ましく、８質量％以下であることがより好ましく、７質量％以下であることが更に好ましい。
　即ち、本実施形態に係る乳化組成物におけるアスタキサンチンの含有量は、３質量％～１０質量％が好ましく、４質量％～８質量％がより好ましく、４質量％～７質量％が更に好ましい。 The content of astaxanthin in the emulsified composition according to the present embodiment is 0.6% by mass or more with respect to the total mass of the emulsified composition.
The content of astaxanthin is preferably 1% by mass or more, preferably 3% by mass or more, based on the total mass of the emulsified composition, for example, from the viewpoint of sufficiently obtaining the expected effect by containing astaxanthin. More preferably, it is more preferably 4% by mass or more, and particularly preferably 5% by mass or more.
The content of astaxanthin is preferably 10% by mass or less based on the total mass of the emulsified composition, for example, from the viewpoint of ease of ingestion and the viscosity of the emulsified composition. It is more preferably mass% or less, and further preferably 7 mass% or less.
That is, the content of astaxanthin in the emulsified composition according to the present embodiment is preferably 3% by mass to 10% by mass, more preferably 4% by mass to 8% by mass, and further preferably 4% by mass to 7% by mass.
［油性成分］
　本実施形態に係る乳化組成物は、油性成分を含有する。
　本実施形態に係る乳化組成物において油性成分とは、２５℃の水への溶解度が０．１質量％未満（１ｇ／Ｌ未満）の成分である。
　なお、アスタキサンチンは、本実施形態に係る乳化組成物における油性成分には包含されない。但し、アスタキサンチン含有油（具体的には、ヘマトコッカス藻抽出物）に含まれる、天然油脂（例えば、オレイン酸のエステル、リノール酸のエステル等の脂肪酸トリグリセリドなど）、植物油脂等の油性成分は、本油性成分に含まれる。
　本実施形態に係る乳化組成物は、油性成分を１種のみ含んでもよく、２種以上を含んでもよい。 [Oil component]
The emulsified composition according to this embodiment contains an oily component.
In the emulsified composition according to the present embodiment, the oily component is a component having a solubility in water at 25 ° C. of less than 0.1% by mass (less than 1 g / L).
Astaxanthin is not included in the oily component in the emulsified composition according to the present embodiment. However, oily components such as natural fats and oils (for example, fatty acid triglycerides such as oleic acid ester and linoleic acid ester) and vegetable fats and oils contained in astaxanthin-containing oil (specifically, hematococcus algae extract) are used. Included in this oily ingredient.
The emulsified composition according to the present embodiment may contain only one type of oily component, or may contain two or more types.
　油性成分としては、アスタキサンチンの溶解性の観点、及び、食品衛生法上の観点からは、食用油脂を含むことが好ましい。
　食用油脂としては、中鎖脂肪酸トリグリセリド及び動植物性油脂（長鎖脂肪酸トリグリセリドともいう）が挙げられる。
　本開示における中鎖脂肪酸トリグリセリドは、脂肪酸鎖の平均炭素数が６～１２であるトリグリセリドを意味する。中でも、脂肪酸鎖の平均炭素数が８～１０である中鎖脂肪酸トリグリセリドが好ましく用いられる。 The oily component preferably contains edible fats and oils from the viewpoint of the solubility of astaxanthin and the viewpoint of the Food Sanitation Law.
Examples of edible fats and oils include medium-chain fatty acid triglycerides and animal and vegetable fats and oils (also referred to as long-chain fatty acid triglycerides).
The medium-chain fatty acid triglyceride in the present disclosure means a triglyceride having an average carbon number of 6 to 12 in the fatty acid chain. Of these, medium-chain fatty acid triglycerides having an average fatty acid chain of 8 to 10 carbon atoms are preferably used.
　動植物性油脂としては、例えば、大豆油、菜種油、綿実油、ひまわり油、サフラワー油、やし油、小麦胚芽油、コーン胚芽油、オリーブ油、米ぬか油、ココナッツ油等の植物性油脂と、肝油、魚油、鯨油等の動物性油脂と、が挙げられる。
　食用油脂の中でも、中鎖脂肪酸トリグリセリドが好ましく、本実施形態に係る乳化組成物が含有する食用油脂としては、中鎖脂肪酸トリグリセリドのみであることがより好ましい。 Examples of animal and vegetable fats and oils include vegetable fats and oils such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, palm oil, wheat germ oil, corn germ oil, olive oil, rice bran oil, and coconut oil, and liver oil. Examples include animal fats and oils such as fish oil and whale oil.
Among the edible fats and oils, the medium-chain fatty acid triglyceride is preferable, and the edible fat and oil contained in the emulsified composition according to the present embodiment is more preferably only the medium-chain fatty acid triglyceride.
　中鎖脂肪酸トリグリセリドとしては市販品を用いてもよい。
　中鎖脂肪酸トリグリセリドの市販品の例としては、花王（株）の「ココナード（登録商標）　ＲＫ」（トリカプリル酸グリセリル）、「ココナード（登録商標）　ＭＴ」（トリ（カプリル酸／カプリン酸）グリセリル）、「ココナード（登録商標）　ＭＬ」（トリ（カプリル酸／カプリン酸／ラウリン酸）グリセリル）、日清オイリオ（株）の「Ｏ．Ｄ．Ｏ」（トリ（カプリル酸／カプリン酸）グリセリル））、日油（株）の「パセナート（登録商標）　８１０」（トリ（カプリル酸／カプリン酸）グリセリル）などが挙げられる。 A commercially available product may be used as the medium-chain fatty acid triglyceride.
Examples of commercially available medium-chain fatty acid triglycerides are Kao Co., Ltd.'s "Coconade (registered trademark) RK" (glyceryl tricaprylate) and "Coconade (registered trademark) MT" (tri (caprylic acid / capric acid) glyceryl). , "Coconade (registered trademark) ML" (tri (caprylic acid / capric acid / lauric acid) glyceryl), Nisshin Oillio Co., Ltd. "ODO" (tri (caprylic acid / capric acid) glyceryl)) , Nichiyu Co., Ltd.'s "Pasenato (registered trademark) 810" (tri (caprylic acid / capric acid) glyceryl) and the like.
　また、油性成分には、上記した食用油脂の他、トコフェロール、ローズマリー抽出物等の油溶性抗酸化剤、レシチン等の油溶性乳化剤等が含まれていてもよい。
　本実施形態に係る乳化組成物には、油性成分としてトコフェロールが好ましく用いられる。 In addition to the above-mentioned edible oils and fats, the oily components may include oil-soluble antioxidants such as tocopherol and rosemary extract, and oil-soluble emulsifiers such as lecithin.
In the emulsified composition according to the present embodiment, tocopherol is preferably used as an oily component.
　既述のとおり、アスタキサンチンは、油性成分にアスタキサンチンを含有させたアスタキサンチン含有油として、本実施形態に係る乳化組成物に含有させてもよい。
　アスタキサンチン含有油は、油性成分として、天然油脂（具体的には、オレイン酸のエステル、リノール酸のエステル等の脂肪酸トリグリセリド等を含む）、植物性油脂（具体的にはオリーブ油など）、トコフェロール、ローズマリー抽出物等を、１種又は２種以上含むことが好ましい。 As described above, astaxanthin may be contained in the emulsified composition according to the present embodiment as astaxanthin-containing oil containing astaxanthin as an oily component.
Astaxanthin-containing oil contains natural fats and oils (specifically, fatty acid triglycerides such as oleic acid ester and linoleic acid ester), vegetable fats and oils (specifically, olive oil, etc.), tocopherol, and rose as oily components. It is preferable to contain one kind or two or more kinds of marie extract and the like.
　油性成分の総含有量は、乳化組成物の全質量に対して、１０質量％～５０質量％であることが好ましく、１５質量％～４０質量％であることがより好ましく、２０質量％～３５質量％であることが更に好ましく、２０質量％～３０質量％であることが特に好ましい。 The total content of the oily component is preferably 10% by mass to 50% by mass, more preferably 15% by mass to 40% by mass, and 20% by mass to 35% by mass, based on the total mass of the emulsified composition. It is more preferably by mass%, and particularly preferably 20% by mass to 30% by mass.
［水］
　本実施形態に係る乳化組成物は、水を含む。
　水としては、特に制限はなく、天然水、精製水、蒸留水、イオン交換水、純水、超純水（Ｍｉｌｌｉ－Ｑ水等）などを使用することができる。なお、Ｍｉｌｌｉ－Ｑ水とは、メルク（株）メルクミリポアのＭｉｌｌｉ－Ｑ水製造装置により得られる超純水である。 [water]
The emulsified composition according to this embodiment contains water.
The water is not particularly limited, and natural water, purified water, distilled water, ion-exchanged water, pure water, ultrapure water (Milli-Q water, etc.) and the like can be used. The Milli-Q water is ultrapure water obtained by the Milli-Q water production apparatus of Merck Millipore Co., Ltd.
　水の含有量は、乳化組成物の全質量に対して、１０質量％～４０質量％であることが好ましく、１５質量％～３５質量％であることがより好ましい。 The content of water is preferably 10% by mass to 40% by mass, more preferably 15% by mass to 35% by mass, based on the total mass of the emulsified composition.
［グリセリン］
　本実施形態に係る乳化組成物は、グリセリンを含む。
　グリセリンは、アスタキサンチンを含む乳化粒子の平均粒子径を小さくし、且つ、粒子径を小さいまま長期にわたり安定に保持し易くなることから、用いられる。 [Glycerin]
The emulsified composition according to this embodiment contains glycerin.
Glycerin is used because it reduces the average particle size of emulsified particles containing astaxanthin and facilitates stable retention for a long period of time while keeping the particle size small.
　本実施形態に係る乳化組成物において、グリセリンの含有量は、乳化組成物の全質量に対して、３０質量％～６０質量％であることが好ましく、３０質量％～５０質量％であることがより好ましく、３５質量％～４５質量％であることが更に好ましい。 In the emulsified composition according to the present embodiment, the content of glycerin is preferably 30% by mass to 60% by mass, and preferably 30% by mass to 50% by mass, based on the total mass of the emulsified composition. More preferably, it is 35% by mass to 45% by mass.
　本実施形態に係る乳化組成物において、グリセリンの含有量は、アスタキサンチンの質量に対して、質量基準にて、１倍量以上１００倍量以下であることが好ましく、２倍量以上５０倍量以下であることがより好ましく、２倍量以上１０倍量以下であることが更に好ましい。 In the emulsified composition according to the present embodiment, the content of glycerin is preferably 1 times or more and 100 times or less based on the mass of astaxanthin, and is preferably 2 times or more and 50 times or less. It is more preferable that the amount is 2 times or more and 10 times or less.
［乳化剤］
　本実施形態に係る乳化組成物は、乳化剤を含有する。
　本実施形態に係る乳化組成物における乳化剤としては、アスタキサンチンを含む乳化粒子を形成することが可能であれば特に制限はないが、ポリグリセリン脂肪酸エステル、酵素分解レシチン、及びショ糖脂肪酸エステルからなる群より選択される少なくとも１種を含むことが好ましい。特に、乳化剤として、ポリグリセリン脂肪酸エステル、酵素分解レシチン、及びショ糖脂肪酸エステル以外の乳化剤（以下、他の乳化剤ともいう）を実質的に含まないことが好ましい。 [emulsifier]
The emulsified composition according to this embodiment contains an emulsifier.
The emulsifier in the emulsified composition according to the present embodiment is not particularly limited as long as it can form emulsified particles containing astaxanthin, but is a group consisting of polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester. It is preferable to contain at least one selected from the above. In particular, it is preferable that the emulsifier does not substantially contain an emulsifier other than polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester (hereinafter, also referred to as other emulsifiers).
　ここで、「乳化剤として、ポリグリセリン脂肪酸エステル、酵素分解レシチン、及びショ糖脂肪酸エステル以外の乳化剤を実質的に含まない」とは、ポリグリセリン脂肪酸エステル、酵素分解レシチン、及びショ糖脂肪酸エステル以外の乳化剤（即ち、他の乳化剤）の含有量が、乳化組成物の全質量に対し、１質量％以下であることを指す。
　本実施形態に係る乳化組成物に、上記他の乳化剤が含まれている場合、他の乳化剤の含有量は、乳化組成物の全質量に対して、０．００１質量％以上１質量％以下であることが好ましく、０．０１質量％以上１質量％以下であることがより好ましく、０．０１質量％以上０．５質量％以下であることが更に好ましい。
　上記他の乳化剤としては、天然物由来の乳化剤のみを用いて高圧乳化を行えること、及び経時安定性の観点から、酵素分解レシチン以外のレシチン、サポニン、ステロール等が挙げられる。 Here, "substantially free of emulsifiers other than polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester" means other than polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester. It means that the content of the emulsifier (that is, another emulsifier) is 1% by mass or less based on the total mass of the emulsified composition.
When the emulsifying composition according to the present embodiment contains the above-mentioned other emulsifier, the content of the other emulsifier is 0.001% by mass or more and 1% by mass or less with respect to the total mass of the emulsifying composition. It is preferably 0.01% by mass or more and 1% by mass or less, and further preferably 0.01% by mass or more and 0.5% by mass or less.
Examples of the other emulsifiers include lecithin, saponin, sterol and the like other than enzymatically decomposed lecithin from the viewpoint of high-pressure emulsification using only natural product-derived emulsifiers and stability over time.
　本実施形態に係る乳化組成物では、乳化剤として、ポリグリセリン脂肪酸エステル、酵素分解レシチン、及びショ糖脂肪酸エステルの３種全てを含むことが好ましい。
　本実施形態に係る乳化組成物における乳化剤の総含有量は、乳化組成物の全質量に対して、２質量％～４０質量％であることが好ましく、５質量％～３０質量％であることがより好ましい。 The emulsified composition according to the present embodiment preferably contains all three types of emulsifiers: polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester.
The total content of the emulsifier in the emulsified composition according to the present embodiment is preferably 2% by mass to 40% by mass, and preferably 5% by mass to 30% by mass, based on the total mass of the emulsified composition. More preferred.
（ポリグリセリン脂肪酸エステル）
　本実施形態に係る乳化組成物は、乳化剤として、ポリグリセリン脂肪酸エステルを含むことが好ましい。
　ポリグリセリン脂肪酸エステルとしては、ポリグリセリンと脂肪酸とのエステルであり、ポリグリセリンと、炭素数１０以上の、飽和脂肪酸、分岐脂肪酸、及び不飽和脂肪酸からなる群より選択される少なくとも１つの脂肪酸と、のエステルであることが好ましい。
　より具体的には、ポリグリセリン脂肪酸エステルとしては、平均重合度が６～２０のポリグリセリンと、炭素数１０～２２の飽和脂肪酸、炭素数８～２２の不飽和脂肪酸、及び炭素数８～２２の分岐飽和脂肪酸からなる群より選択される少なくとも１つの脂肪酸と、のエステルが挙げられる。なお、炭素数１０～２２の飽和脂肪酸には、炭素数１０～２２の直鎖状飽和脂肪酸及び炭素数１０～２２の分岐飽和脂肪酸が含まれ、炭素数８～２２の不飽和脂肪酸には、炭素数８～２２の直鎖状不飽和脂肪酸及び炭素数８～２２の分岐不飽和脂肪酸が含まれる。
　ポリグリセリンの平均重合度は、上記のように６～２０が好ましく、８～１６がより好ましく、８～１０が更に好ましい。ポリグリセリンの重合度がこの範囲にあることで、乳化安定性がより良好となる。 (Polyglycerin fatty acid ester)
The emulsified composition according to the present embodiment preferably contains a polyglycerin fatty acid ester as an emulsifier.
The polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid, and comprises polyglycerin, at least one fatty acid selected from the group consisting of saturated fatty acids, branched fatty acids, and unsaturated fatty acids having 10 or more carbon atoms. Is preferably an ester of.
More specifically, the polyglycerin fatty acid ester includes polyglycerin having an average degree of polymerization of 6 to 20, saturated fatty acids having 10 to 22 carbon atoms, unsaturated fatty acids having 8 to 22 carbon atoms, and 8 to 22 carbon atoms. Examples include an ester of at least one fatty acid selected from the group consisting of branched saturated fatty acids. The saturated fatty acids having 10 to 22 carbon atoms include linear saturated fatty acids having 10 to 22 carbon atoms and branched saturated fatty acids having 10 to 22 carbon atoms, and unsaturated fatty acids having 8 to 22 carbon atoms include unsaturated fatty acids having 8 to 22 carbon atoms. It contains linear unsaturated fatty acids having 8 to 22 carbon atoms and branched unsaturated fatty acids having 8 to 22 carbon atoms.
The average degree of polymerization of polyglycerin is preferably 6 to 20, more preferably 8 to 16, and even more preferably 8 to 10 as described above. When the degree of polymerization of polyglycerin is in this range, the emulsion stability becomes better.
　また、ポリグリセリン脂肪酸エステルは、上記の平均重合度のポリグリセリンと、炭素数１０～２２の飽和脂肪酸、炭素数１６～２２の分岐脂肪酸、及び炭素数１６～２２の不飽和脂肪酸からなる群より選択される少なくとも１つの脂肪酸と、のエステルがより好ましく、上記の平均重合度のポリグリセリンと、炭素数１０～２０の飽和脂肪酸、炭素数１６～１８の分岐脂肪酸、及び炭素数１６～１８の不飽和脂肪酸からなる群より選択される少なくとも１つの脂肪酸と、のエステルが更に好ましい。
　炭素数１０～２２の飽和脂肪酸としては、例えば、ラウリン酸、ミリスチン酸、パルミチン酸、及びステアリン酸が挙げられる。
　炭素数８～２２の不飽和脂肪酸及び炭素数８～２２の分岐飽和脂肪酸としては、例えば、オレイン酸、リノール酸、及びイソステアリン酸が挙げられる。 The polyglycerin fatty acid ester is composed of the above-mentioned polyglycerin having an average degree of polymerization, a saturated fatty acid having 10 to 22 carbon atoms, a branched fatty acid having 16 to 22 carbon atoms, and an unsaturated fatty acid having 16 to 22 carbon atoms. More preferably, the ester of at least one fatty acid selected is the above-mentioned polyglycerin having an average degree of polymerization, a saturated fatty acid having 10 to 20 carbon atoms, a branched fatty acid having 16 to 18 carbon atoms, and a branched fatty acid having 16 to 18 carbon atoms. Esters with at least one fatty acid selected from the group consisting of unsaturated fatty acids are more preferred.
Examples of saturated fatty acids having 10 to 22 carbon atoms include lauric acid, myristic acid, palmitic acid, and stearic acid.
Examples of unsaturated fatty acids having 8 to 22 carbon atoms and branched saturated fatty acids having 8 to 22 carbon atoms include oleic acid, linoleic acid, and isostearic acid.
　乳化組成物の安定性の観点、及び、乳化組成物の低粘度化の観点から、ポリグリセリン脂肪酸エステルは、ポリグリセリンと炭素数１６以上の脂肪酸とのエステルであることが好ましい。
　また、臭気の低減の観点からは、前記ポリグリセリン脂肪酸エステルは、ポリグリセリンと飽和脂肪酸とのエステルであることが好ましい。
　以上のことから、本実施形態に係る乳化組成物においては、ポリグリセリン脂肪酸エステルは、上記の平均重合度のポリグリセリンと炭素数１６以上の飽和脂肪酸とのエステルであることが好ましい。 From the viewpoint of the stability of the emulsified composition and the viewpoint of reducing the viscosity of the emulsified composition, the polyglycerin fatty acid ester is preferably an ester of polyglycerin and a fatty acid having 16 or more carbon atoms.
From the viewpoint of reducing odor, the polyglycerin fatty acid ester is preferably an ester of polyglycerin and a saturated fatty acid.
From the above, in the emulsified composition according to the present embodiment, the polyglycerin fatty acid ester is preferably an ester of the above-mentioned polyglycerin having an average degree of polymerization and a saturated fatty acid having 16 or more carbon atoms.
　ポリグリセリン脂肪酸エステルは、モノエステル体であってもよく、ジエステル体であってもよいが、モノエステル体であることが好ましい。 The polyglycerin fatty acid ester may be a monoester or a diester, but is preferably a monoester.
　また、ポリグリセリン脂肪酸エステルは、界面活性能を有する。
　乳化安定性をより向上させる観点から、ＨＬＢが、５以上の化合物が好ましく、８以上の化合物がより好ましく、１０以上の化合物が更に好ましい。一方、ポリグリセリン脂肪酸エステルのＨＬＢの上限値は、特に限定されないが、２０以下が好ましく、１８以下がより好ましい。 In addition, polyglycerin fatty acid ester has a surface active ability.
From the viewpoint of further improving the emulsion stability, a compound having an HLB of 5 or more is preferable, a compound of 8 or more is more preferable, and a compound of 10 or more is further preferable. On the other hand, the upper limit of HLB of the polyglycerin fatty acid ester is not particularly limited, but is preferably 20 or less, and more preferably 18 or less.
　ポリグリセリン脂肪酸エステルの好ましい具体例としては、デカグリセリンラウリン酸エステル、デカグリセリンミリスチン酸エステル、デカグリセリンパルミチン酸エステル、デカグリセリンステアリン酸エステル、デカグリセリンオレイン酸エステル、デカグリセリンリノール酸エステル、デカグリセリンイソステアリン酸エステル、ヘキサグリセリンオレイン酸エステル、ヘキサグリセリンイソステアリン酸エステル等が挙げられる。
　中でも、ポリグリセリン脂肪酸エステルとしては、デカグリセリンラウリン酸エステル、デカグリセリンミリスチン酸エステル、デカグリセリンパルミチン酸エステル、デカグリセリンステアリン酸エステル、デカグリセリンオレイン酸エステル、及びデカグリセリンイソステアリン酸エステルからなる群より選択される少なくとも１種であることが好ましい。 Preferred specific examples of the polyglycerin fatty acid ester include decaglycerin lauric acid ester, decaglycerin myristic acid ester, decaglycerin luminic acid ester, decaglycerin stearate ester, decaglycerin oleic acid ester, decaglycerin linoleic acid ester, and decaglycerin isostear. Examples thereof include acid esters, hexaglycerin oleic acid esters, and hexaglycerin isostearic acid esters.
Among them, the polyglycerin fatty acid ester is selected from the group consisting of decaglycerin lauric acid ester, decaglycerin myristic acid ester, decaglycerin luminic acid ester, decaglycerin stearic acid ester, decaglycerin oleic acid ester, and decaglycerin isostearic acid ester. It is preferable that it is at least one kind.
　更にこれらの中でも、より好ましくは、デカグリセリンモノラウリン酸エステル、デカグリセリンモノステアリン酸エステル、デカグリセリンモノミリスチン酸エステル、デカグリセリルモノパルミチン酸エステル、デカグリセリンモノオレイン酸エステル、デカグリセリンモノイソステアリン酸エステルなどが挙げられる。 Further, among these, more preferably, decaglycerin monolauric acid ester, decaglycerin monostearic acid ester, decaglycerin monomyristic acid ester, decaglyceryl monopalmitic acid ester, decaglycerin monooleic acid ester, decaglycerin monoisostearic acid ester and the like. Can be mentioned.
　ポリグリセリン脂肪酸エステルは市販品を用いてもよい。
　市販品としては、例えば、日光ケミカルズ（株）の、ＮＩＫＫＯＬ（登録商標）　Ｄｅｃａｇｌｙｎ　１－ＩＳＶ（ＨＬＢ値：１２．０（カタログ値））、ＮＩＫＫＯＬ　Ｄｅｃａｇｌｙｎ　１－ＯＶ（ＨＬＢ値：１２．０（カタログ値））、ＮＩＫＫＯＬ　Ｄｅｃａｇｌｙｎ　１－ＰＶＥＸ、ＮＩＫＫＯＬ　Ｄｅｃａｇｌｙｎ　１－ＳＶＥＸ、ＮＩＫＫＯＬ　Ｄｅｃａｇｌｙｎ　１－Ｌ（ＨＬＢ値：１５．５（カタログ値））、ＮＩＫＫＯＬ　Ｄｅｃａｇｌｙｎ　１－Ｍ（ＨＬＢ値：１４．０（カタログ値））、三菱化学フーズ（株）社の、リョートー（登録商標）ポリグリエステル　Ｏ－１５Ｄ（ＨＬＢ値：約１３（カタログ値））、Ｏ－５０Ｄ（ＨＬＢ値：約７（カタログ値））、太陽化学（株）社のサンソフトＱ－１７Ｓ、Ｑ－１８Ｓ、理研ビタミン（株）社のポエムＪ－０３８１Ｖ等が挙げられる。 Commercially available products may be used as the polyglycerin fatty acid ester.
Examples of commercially available products include Nikko Chemicals Co., Ltd.'s NIKKOL (registered trademark) Decaglin 1-ISV (HLB value: 12.0 (catalog value)) and NIKKOL Decaglin 1-OV (HLB value: 12.0 (catalog)). (Value)), NIKKOL Decaglin 1-PVEX, NIKKOL Decaglin 1-SVEX, NIKKOL Decaglin 1-L (HLB value: 15.5 (catalog value)), NIKKOL Decagle (catalog value) ), Mitsubishi Chemical Foods Co., Ltd., Ryoto (registered trademark) polyglycerate O-15D (HLB value: about 13 (catalog value)), O-50D (HLB value: about 7 (catalog value)), Taiyo Examples thereof include Sunsoft Q-17S and Q-18S manufactured by Chemical Co., Ltd. and Poem J-0381V manufactured by RIKEN Vitamin Co., Ltd.
　本実施形態に係る乳化組成物は、ポリグリセリン脂肪酸エステルを１種のみ含んでもよく、２種以上を含んでもよい。
　本実施形態に係る乳化組成物におけるポリグリセリン脂肪酸エステルの含有量は、均一で且つ微細な乳化粒子が得られやすい観点から、乳化組成物の全質量に対して、２質量％～２０質量％であることが好ましく、５質量％～２０質量％であることがより好ましく、８質量％～１５質量％であることが更に好ましい。 The emulsified composition according to the present embodiment may contain only one type of polyglycerin fatty acid ester, or may contain two or more types.
The content of the polyglycerin fatty acid ester in the emulsified composition according to the present embodiment is 2% by mass to 20% by mass with respect to the total mass of the emulsified composition from the viewpoint that uniform and fine emulsified particles can be easily obtained. It is preferably 5% by mass to 20% by mass, and even more preferably 8% by mass to 15% by mass.
　本実施形態に係る乳化組成物の乳化安定性を高める観点から、後述するショ糖脂肪酸エステルの含有量に対するポリグリセリン脂肪酸エステルの含有量は、質量基準にて、２０倍量～１３０倍量であることが好ましい。 From the viewpoint of enhancing the emulsion stability of the emulsified composition according to the present embodiment, the content of the polyglycerin fatty acid ester with respect to the content of the sucrose fatty acid ester described later is 20 to 130 times the amount based on the mass. Is preferable.
（酵素分解レシチン）
　本実施形態に係る乳化組成物は、乳化剤として、酵素分解レシチンを含むことが好ましい。
　レシチンは、ホスファチジルコリン（ＰＣ）などの各種のリン脂質を含有する混合物の一般的な名称である。酵素分解レシチン（リゾレシチンとも呼ばれる）は、ホスホリパーゼなどの酵素により、ホスファチジルコリン分子が持つ１つの脂肪酸が失われたリゾホスファチジルコリンを含有する組成物である。
　なお、本実施形態に係る乳化組成物において、酵素分解レシチンは、水素添加処理を行い、結合脂肪酸を飽和脂肪酸にすることで酸化安定性を向上させた、いわゆる水素添加された酵素分解レシチンを含む。 (Enzymatically degraded lecithin)
The emulsified composition according to this embodiment preferably contains enzymatically decomposed lecithin as an emulsifier.
Lecithin is a general name for a mixture containing various phospholipids such as phosphatidylcholine (PC). Enzymatically degraded lecithin (also called lysolecithin) is a composition containing lysophosphatidylcholine in which one fatty acid of the phosphatidylcholine molecule is lost by an enzyme such as phospholipase.
In the emulsified composition according to the present embodiment, the enzymatically decomposed lecithin contains so-called hydrogenated enzymatically decomposed lecithin in which oxidative stability is improved by hydrogenating the bound fatty acid to a saturated fatty acid. ..
　酵素分解レシチンに含まれるリゾホスファチジルコリンの濃度は、安定な乳化組成物を得る観点から、１８質量％～７５質量％であることが好ましく、１８質量％～６５質量％であることが好ましく、１８質量％～３０質量％であることが好ましい。 The concentration of lysophosphatidylcholine contained in the enzymatically decomposed lecithin is preferably 18% by mass to 75% by mass, preferably 18% by mass to 65% by mass, and 18% by mass from the viewpoint of obtaining a stable emulsified composition. It is preferably% to 30% by mass.
　酵素分解レシチンは、市販されている酵素分解レシチンを用いることができる。
　酵素分解レシチンとしては、ベネコート（登録商標）ＢＭＩ－４０Ｌ（花王（株））、レシマール（登録商標）ＥＬ（理研ビタミン（株））、ＳＬＰ－ペーストリゾ（辻製油（株））、ＳＬＰ－ホワイトリゾ（辻製油（株））、ＳＬＰ－ホワイトリゾＨ（辻製油（株））等が挙げられる。 As the enzymatically decomposed lecithin, commercially available enzymatically decomposed lecithin can be used.
As enzymatically decomposed lecithin, Benecoat (registered trademark) BMI-40L (Kao Corporation), Recimar (registered trademark) EL (RIKEN Vitamin Co., Ltd.), SLP-paste lyso (Tsuji Oil Co., Ltd.), SLP-white lyso (Tsuji Oil Co., Ltd.), SLP-White Reso H (Tsuji Oil Co., Ltd.) and the like.
　本実施形態に係る乳化組成物は、酵素分解レシチンを１種のみ含んでもよく、２種以上を含んでもよい。
　本実施形態に係る乳化組成物における酵素分解レシチンの含有量は、乳化組成物の全質量に対して、０．０１質量％～１０質量％であることが好ましく、０．１質量％～７質量％であることがより好ましく、１質量％～５質量％であることが更に好ましい。 The emulsified composition according to the present embodiment may contain only one type of enzymatically decomposed lecithin, or may contain two or more types.
The content of enzymatically decomposed lecithin in the emulsified composition according to the present embodiment is preferably 0.01% by mass to 10% by mass, and 0.1% by mass to 7% by mass, based on the total mass of the emulsified composition. It is more preferably%, and further preferably 1% by mass to 5% by mass.
（ショ糖脂肪酸エステル）
　本実施形態に係る乳化組成物は、乳化剤として、ショ糖脂肪酸エステルを含むことが好ましい。
　本実施形態に係る乳化組成物は、ショ糖脂肪酸エステルを含むことにより、経時に伴う乳化安定性が向上する。その結果、本実施形態に係る乳化組成物を体内へと取り込む用途に適用した際に、アスタキサンチンの体内での吸収性が向上する。 (Sucrose fatty acid ester)
The emulsified composition according to the present embodiment preferably contains a sucrose fatty acid ester as an emulsifier.
By containing the sucrose fatty acid ester in the emulsified composition according to the present embodiment, the emulsified stability with time is improved. As a result, the absorption of astaxanthin in the body is improved when the emulsified composition according to the present embodiment is applied to the body.
　ショ糖脂肪酸エステルのＨＬＢ値は、アスタキサンチンの体内での吸収性の観点から、１０以上であり、好ましくは１２以上であり、より好ましくは１４以上である。
　また、ショ糖脂肪酸エステルのＨＬＢ値は、両親媒性を示す観点から、好ましくは１９以下である。 The HLB value of the sucrose fatty acid ester is 10 or more, preferably 12 or more, and more preferably 14 or more from the viewpoint of absorption of astaxanthin in the body.
The HLB value of the sucrose fatty acid ester is preferably 19 or less from the viewpoint of showing amphipathicity.
　ショ糖脂肪酸エステルを構成する脂肪酸の炭素数は、例えば、両親媒性を示す観点から、８以上であることが好ましく、１０～１８であることがより好ましい。
　ショ糖脂肪酸エステルの具体例としては、ショ糖ラウリン酸エステル、ショ糖ミリスチン酸エステル、ショ糖パルミチン酸エステル、ショ糖ステアリン酸エステル、ショ糖オレイン酸エステル等が挙げられる。 The number of carbon atoms of the fatty acid constituting the sucrose fatty acid ester is preferably 8 or more, and more preferably 10 to 18, from the viewpoint of showing amphipathicity, for example.
Specific examples of the sucrose fatty acid ester include sucrose lauric acid ester, sucrose myristic acid ester, sucrose palmitic acid ester, sucrose stearic acid ester, sucrose oleic acid ester and the like.
　ショ糖脂肪酸エステルは市販品を用いてもよい。
　市販品の例としては、三菱化学フーズ（株）の、リョートー（登録商標）シュガーエステルのシリーズ、具体的には、Ｓ－１１７０（ショ糖ステアリン酸エステル、ＨＬＢ値：約１１（カタログ値））、Ｓ－１５７０（ショ糖ステアリン酸エステル、ＨＬＢ値：約１５（カタログ値））、Ｓ－１６７０（ショ糖ステアリン酸エステル、ＨＬＢ値：約１６（カタログ値））、Ｐ－１５７０（ショ糖パルミチン酸エステル、ＨＬＢ値：約１５（カタログ値））、Ｐ－１６７０（ショ糖パルミチン酸エステル、ＨＬＢ値：約１６（カタログ値））、Ｌ－１６９５（ショ糖ラウリン酸エステル、ＨＬＢ値：約１６（カタログ値））等が挙げられる。
　また、市販品の例としては、第一工業製薬（株）の、ＤＫエステル（登録商標）シリーズ、具体的には、ＳＳ、Ｆ－１６０、Ｆ－１４０、Ｆ－１１０、Ｆ－９０、Ｆ－７０、Ｆ－５０、Ｆ－２０Ｗ、Ｆ－１０、ＦＡ－１０Ｅ、コスメライク（登録商標）シリーズ、具体的には、Ｓ－１０、Ｓ－５０、Ｓ－７０、Ｓ－１１０、Ｓ－１６０、Ｓ－１９０等も挙げられる。 Commercially available products may be used as the sucrose fatty acid ester.
As an example of a commercially available product, Mitsubishi Chemical Foods Co., Ltd.'s Ryoto (registered trademark) sugar ester series, specifically, S-1170 (sucrose stearic acid ester, HLB value: about 11 (catalog value)) , S-1570 (sucrose stearic acid ester, HLB value: about 15 (catalog value)), S-1670 (sucrose stearic acid ester, HLB value: about 16 (catalog value)), P-1570 (sucrose palmitin) Acid ester, HLB value: about 15 (catalog value)), P-1670 (sucrose palmitate, HLB value: about 16 (catalog value)), L-1695 (sucrose lauric acid ester, HLB value: about 16) (Catalog value)) and the like.
Examples of commercially available products are DK ester (registered trademark) series of Daiichi Kogyo Seiyaku Co., Ltd., specifically SS, F-160, F-140, F-110, F-90, F. -70, F-50, F-20W, F-10, FA-10E, Cosmetic-like (registered trademark) series, specifically S-10, S-50, S-70, S-110, S- 160, S-190 and the like can also be mentioned.
　本実施形態に係る乳化組成物は、ショ糖脂肪酸エステルを１種単独で含んでもよく、２種以上組み合わせて含んでもよい。
　ショ糖脂肪酸エステルの含有量は、例えば、アスタキサンチンの体内での吸収性の観点から、乳化組成物の全質量に対して、０．０１質量％以上であることが好ましく、０．０５質量％以上であることがより好ましい。
　また、ショ糖脂肪酸エステルの含有量は、例えば、乳化安定性の観点から、乳化組成物の全質量に対して、１０質量％以下であることが好ましく、５質量％以下であることがより好ましく、２質量％以下であることが更に好ましい。 The emulsified composition according to the present embodiment may contain sucrose fatty acid ester alone or in combination of two or more.
The content of the sucrose fatty acid ester is preferably 0.01% by mass or more, preferably 0.05% by mass or more, based on the total mass of the emulsified composition, for example, from the viewpoint of absorption of astaxanthin in the body. Is more preferable.
Further, the content of the sucrose fatty acid ester is preferably 10% by mass or less, more preferably 5% by mass or less, based on the total mass of the emulsified composition, for example, from the viewpoint of emulsion stability. It is more preferably 2% by mass or less.
［生コーヒー豆抽出物及びリンゴ抽出物］
　本実施形態に係る乳化組成物は、生コーヒー豆抽出物及びリンゴ抽出物からなる群より選択される少なくとも１種の抽出物（即ち、特定抽出物）を含む。
　即ち、本実施形態に係る乳化組成物は、生コーヒー豆抽出物又はリンゴ抽出物を含んでいてもよいし、生コーヒー豆抽出物とリンゴ抽出物とを共に含んでいてもよい。 [Raw coffee bean extract and apple extract]
The emulsified composition according to the present embodiment contains at least one extract (that is, a specific extract) selected from the group consisting of raw coffee bean extract and apple extract.
That is, the emulsified composition according to the present embodiment may contain a green coffee bean extract or an apple extract, or may contain both the green coffee bean extract and the apple extract.
　特定抽出物においては、生コーヒー豆抽出物における総ポリフェノール含有量が、生コーヒー豆抽出物の全質量に対して４０質量％以上であり、リンゴ抽出物における総ポリフェノール含有量が、リンゴ抽出物の全質量に対して８０質量％以上である、ことが好ましい。
　生コーヒー豆抽出物における総ポリフェノール含有量は、生コーヒー豆抽出物の全質量に対して４５質量％以上であることがより好ましい。
　リンゴ抽出物におけるにおける総ポリフェノール含有量は、リンゴ抽出物の全質量に対して、８５質量％以上であることがより好ましい。 In the specific extract, the total polyphenol content in the raw coffee bean extract is 40% by mass or more with respect to the total mass of the raw coffee bean extract, and the total polyphenol content in the apple extract is the apple extract. It is preferably 80% by mass or more based on the total mass.
The total polyphenol content in the green coffee bean extract is more preferably 45% by mass or more based on the total mass of the green coffee bean extract.
The total polyphenol content in the apple extract is more preferably 85% by mass or more with respect to the total mass of the apple extract.
　特定抽出物においては、生コーヒー豆抽出物における水溶性のポリフェノール含有量が、生コーヒー豆抽出物の全質量に対して２０質量％以上であり、リンゴ抽出物における水溶性のポリフェノール含有量が、リンゴ抽出物の全質量に対して１質量％以上である、ことが好ましい。
　生コーヒー豆抽出物における水溶性のポリフェノール含有量は、生コーヒー豆抽出物の全質量に対して４０質量％以上であることがより好ましい。
　リンゴ抽出物におけるにおける水溶性のポリフェノール含有量は、リンゴ抽出物の全質量に対して、２質量％以上であることがより好ましい。
　生コーヒー豆抽出物及びリンゴ抽出物が、それぞれ、上記範囲の水溶性のポリフェノールを含むことで、抽出物自体の水溶性が高まり、アスタキサンチンの原料由来の臭気を抑制しやすくなり、また、乳化組成物を低粘度化しやすくなる。
　本開示における「水溶性のポリフェノール」とは、２５℃の水への溶解度が１質量％以上（１０ｇ／Ｌ以上）のポリフェノールを指す。 In the specific extract, the water-soluble polyphenol content in the raw coffee bean extract is 20% by mass or more with respect to the total mass of the raw coffee bean extract, and the water-soluble polyphenol content in the apple extract is It is preferably 1% by mass or more based on the total mass of the apple extract.
The water-soluble polyphenol content in the green coffee bean extract is more preferably 40% by mass or more based on the total mass of the green coffee bean extract.
The water-soluble polyphenol content in the apple extract is more preferably 2% by mass or more based on the total mass of the apple extract.
When the raw coffee bean extract and the apple extract each contain the above range of water-soluble polyphenols, the water solubility of the extract itself is enhanced, the odor derived from the astaxanthin raw material can be easily suppressed, and the emulsified composition It becomes easy to reduce the viscosity of an object.
The "water-soluble polyphenol" in the present disclosure refers to a polyphenol having a solubility in water at 25 ° C. of 1% by mass or more (10 g / L or more).
　特定抽出物に含まれる水溶性のポリフェノールは、クロロゲン酸（即ち、カフェオイルキナ酸）、フェルロイルキナ酸、ジカフェオイルキナ酸、フェルラ酸、ｐ－クマル酸、カフェ酸、カテキン、フロリジン、プロシアニジン、アントシアニン、及びタンニンからなる群より選択されるポリフェノールである。
　中でも、生コーヒー豆抽出物に含まれる水溶性のポリフェノールとしては、クロロゲン酸（カフェオイルキナ酸）、フェルロイルキナ酸、ジカフェオイルキナ酸、フェルラ酸、ｐ－クマル酸、及びカフェ酸が挙げられる。
　また、リンゴ抽出物に含まれる水溶性のポリフェノールとしては、クロロゲン酸、カテキン、フロリジン、プロシアニジン、アントシアニン、及びタンニンが挙げられる。 The water-soluble polyphenols contained in the specific extract are chlorogenic acid (that is, caffeic oil quinic acid), feruloylquinic acid, dicaffeic oil quinic acid, ferulic acid, p-coumaric acid, caffeic acid, catechin, floridine, procyanidin. , Anthocyanin, and tannins are polyphenols selected from the group.
Among them, examples of water-soluble polyphenols contained in green coffee bean extract include chlorogenic acid (cafe oil quinic acid), feruloyl quinic acid, dicaffe oil quinic acid, ferulic acid, p-coumaric acid, and caffeic acid. Be done.
In addition, examples of water-soluble polyphenols contained in apple extract include chlorogenic acid, catechin, phlorizin, procyanidins, anthocyanins, and tannins.
　本開示におけるポリフェノール及び水溶性のポリフェノールの含有量は、公知の方法にて測定される。例えば、抽出物中のポリフェノール及び水溶性のポリフェノールは、例えば、高速液体クロマトグラフィー（ＨＰＬＣ）、吸光光度法等により測定されるが、高速液体クロマトグラフィーにて測定されることが好ましい。
　乳化組成物中の水溶性のポリフェノールも高速液体クロマトグラフィーにて測定されることが好ましい。
　本実施形態における、高速液体クロマトグラフィー（ＨＰＬＣ）によるポリフェノールの量の測定は、実施例に記載の方法が用いられる。 The content of polyphenols and water-soluble polyphenols in the present disclosure is measured by a known method. For example, the polyphenol in the extract and the water-soluble polyphenol are measured by, for example, high performance liquid chromatography (HPLC), absorptiometry, etc., but are preferably measured by high performance liquid chromatography.
Water-soluble polyphenols in the emulsified composition are also preferably measured by high performance liquid chromatography.
For the measurement of the amount of polyphenol by high performance liquid chromatography (HPLC) in this embodiment, the method described in the examples is used.
（生コーヒー豆抽出物）
　本実施形態における生コーヒー豆抽出物は、コーヒーの木から採取される生コーヒー豆からの抽出物であって、ポリフェノールを含む水溶性の抽出物である。
　生コーヒー豆抽出物は、原料である生コーヒー豆、抽出方法、精製方法等によりその成分組成は変動するが、ポリフェノールとしては、クロロゲン酸類と呼ばれる、クロロゲン酸（カフェオイルキナ酸）、フェルロイルキナ酸、ジカフェオイルキナ酸等を含む。
　中でも、生コーヒー豆抽出物としては、総ポリフェノール含有量が生コーヒー豆抽出物の全質量に対して４０質量％以上であるものが好ましい。より具体的には、生コーヒー豆抽出物は、水溶性のポリフェノールであるクロロゲン酸が生コーヒー豆抽出物の全質量に対して２５質量％以上含まれる抽出物が好ましく、水溶性のポリフェノールであるクロロゲン酸類が生コーヒー豆抽出物の全質量に対して４０質量％以上含まれる抽出物が好ましい。 (Raw coffee bean extract)
The raw coffee bean extract in the present embodiment is an extract from raw coffee beans collected from a coffee tree and is a water-soluble extract containing polyphenols.
The composition of raw coffee bean extract varies depending on the raw coffee beans, extraction method, purification method, etc., but as polyphenols, chlorogenic acid (cafe oil quinic acid), ferroylquina, which are called chlorogenic acids, Contains acids, dicaffe oil, quinic acid, etc.
Among them, the green coffee bean extract preferably has a total polyphenol content of 40% by mass or more with respect to the total mass of the green coffee bean extract. More specifically, the raw coffee bean extract is preferably an extract containing 25% by mass or more of chlorogenic acid, which is a water-soluble polyphenol, with respect to the total mass of the raw coffee bean extract, and is a water-soluble polyphenol. An extract containing 40% by mass or more of chlorogenic acids with respect to the total mass of the green coffee bean extract is preferable.
　生コーヒー豆抽出物を得るための生コーヒー豆としては、例えば、アラビカ種、ロブスタ種、リベリカ種、アラブスタ種等のいずれの品種を用いてもよく、その産地も特に限定されることはない。
　生コーヒー豆抽出物を得るための抽出方法は、特に制限されるものではない。
　原料であるコーヒー生豆は未粉砕でも、粉砕したものでもよく、必要に応じて、不純物除去などの前処理をしてもよい。 As the raw coffee beans for obtaining the raw coffee bean extract, for example, any varieties such as Arabica, Robusta, Coffea liberica, and Arabsta may be used, and the production area thereof is not particularly limited.
The extraction method for obtaining the green coffee bean extract is not particularly limited.
The raw coffee beans may be uncrushed or crushed, and if necessary, pretreatment such as removal of impurities may be performed.
　生コーヒー豆抽出物は、抽出液をろ過した後の液でもよいし、抽出液をろ過した後の液を脱色等の後処理した液でもよいし、抽出液をろ過した後の液を濃縮した濃縮液でもよい。また、この抽出物を噴霧乾燥又は凍結乾燥した粉末としたものを生コーヒー豆抽出物として用いてもよい。
　抽出溶剤としては、水、親水性有機溶媒、及び超臨界流体が挙げられる。親水性有機溶媒としては、メタノール、エタノール、２－プロパノール、アセトン、メチルエチルケトン等が例示されるが、含水率５質量％以上の親水性有機溶媒が好ましく、含水エタノールが特に好ましい。
　抽出条件に特に制限はないが、常温又は加熱抽出が好ましい。加熱温度及び加熱時間についても、十分に抽出でき、抽出物の品質を維持できる範囲で種々の条件とすることができる。 The raw coffee bean extract may be a liquid after filtering the extract, a liquid after decoloring the liquid after filtering the extract, or a liquid after filtering the extract, and the liquid is concentrated. It may be a concentrate. Further, a powder obtained by spray-drying or freeze-drying this extract may be used as a green coffee bean extract.
Extraction solvents include water, hydrophilic organic solvents, and supercritical fluids. Examples of the hydrophilic organic solvent include methanol, ethanol, 2-propanol, acetone, methyl ethyl ketone and the like, but a hydrophilic organic solvent having a water content of 5% by mass or more is preferable, and hydrous ethanol is particularly preferable.
The extraction conditions are not particularly limited, but normal temperature or heat extraction is preferable. The heating temperature and heating time can also be set to various conditions as long as the extract can be sufficiently extracted and the quality of the extract can be maintained.
　生コーヒー豆抽出物として市販品を用いてもよい。
　市販品の例としては、オリザ油化（株）の生コーヒー豆エキス－Ｐ、生コーヒー豆エキス－ＰＡ、長谷川香料（株）のフレーバーホルダー（登録商標）ＲＣ－３０、Ｎｕｒｅｘ　Ｉｎｃ．のスベトール、東洋発酵（株）のＯＸＣＨ１００等が挙げられる。 A commercially available product may be used as the raw coffee bean extract.
Examples of commercially available products include raw coffee bean extract-P from Oryza Yuka Co., Ltd., raw coffee bean extract-PA, flavor holder (registered trademark) RC-30 from Hasegawa Fragrance Co., Ltd., and Nurex Inc. Svetor, OXCH100 of Toyo Hakko Co., Ltd. and the like.
（リンゴ抽出物）
　本実施形態におけるリンゴ抽出物は、リンゴ果実からの抽出物であって、ポリフェノールを含む水溶性の抽出物である。
　リンゴ抽出物は、原料であるリンゴ、抽出方法、精製方法等によりその成分組成は変動するが、ポリフェノールとしては、クロロゲン酸、カテキン、フロリジン、ケルセチン、アントシアニン、タンニン、プロシアニジン類等を含む。
　中でも、リンゴ抽出物としては、総ポリフェノール含有量がリンゴ抽出物の全質量に対して８０質量％以上であるものが好ましく、より具体的には、水溶性のポリフェノール量がリンゴ抽出物の全質量に対して１質量％以上含まれる抽出物が好ましい。特に、フロリジンがリンゴ抽出物の全質量に対して５質量％以上含まれる抽出物が好ましい。 (Apple extract)
The apple extract in the present embodiment is an extract from apple fruit and is a water-soluble extract containing polyphenols.
The composition of the apple extract varies depending on the raw material apple, extraction method, purification method, etc., but polyphenols include chlorogenic acid, catechin, phlorizin, quercetin, anthocyanins, tannins, procyanidins, and the like.
Among them, the apple extract preferably has a total polyphenol content of 80% by mass or more based on the total mass of the apple extract, and more specifically, the water-soluble polyphenol content is the total mass of the apple extract. An extract contained in an amount of 1% by mass or more is preferable. In particular, an extract containing 5% by mass or more of phlorizin with respect to the total mass of the apple extract is preferable.
　リンゴ抽出物を得るためのリンゴ果実としては、品種に制限はなく、その産地も特に限定されることはない。
　また、リンゴ果実は、未熟果（幼果）であってもよいし、完熟果であってもよい。
　抽出に用いるリンゴ果実の部位は、特に制限されず、例えば、全果、果肉、果皮、種等が挙げられる。
　リンゴ抽出物を得るための抽出方法は、特に制限されるものではない。
　原料であるリンゴ果実は、未粉砕でも、粉砕したものでもよく、抽出物の品質を維持できる限り、不純物除去などの前処理をしてもよい。 The varieties of apple fruits for obtaining apple extracts are not limited, and their production areas are not particularly limited.
Further, the apple fruit may be an immature fruit (young fruit) or a fully ripe fruit.
The part of the apple fruit used for extraction is not particularly limited, and examples thereof include whole fruit, flesh, pericarp, and seeds.
The extraction method for obtaining the apple extract is not particularly limited.
The raw material apple fruit may be uncrushed or crushed, and may be pretreated such as removing impurities as long as the quality of the extract can be maintained.
　リンゴ抽出物は、抽出液をろ過した後の液でもよいし、抽出液をろ過した後の液を脱色等の後処理した液でもよいし、抽出液をろ過した後の液を濃縮した濃縮液でもよい。また、この抽出物を噴霧乾燥又は凍結乾燥した粉末としたものをリンゴ抽出物として用いてもよい。
　抽出溶剤としては、特に制限はないが、エタノール等が挙げられる。
　抽出条件にも特に制限はないが、常温又は加熱抽出が好ましい。加熱温度及び加熱時間についても、十分に抽出でき、抽出物の品質を維持できる範囲で種々の条件とすることができる。 The apple extract may be a liquid after filtering the extract, a liquid after decolorizing the liquid after filtering the extract, or a concentrated liquid obtained by concentrating the liquid after filtering the extract. It may be. Further, a powder obtained by spray-drying or freeze-drying this extract may be used as an apple extract.
The extraction solvent is not particularly limited, and examples thereof include ethanol.
The extraction conditions are not particularly limited, but normal temperature or heat extraction is preferable. The heating temperature and heating time can also be set to various conditions as long as the extract can be sufficiently extracted and the quality of the extract can be maintained.
　リンゴ抽出物として市販品を用いてもよい。
　市販品の例としては、ユニテックフーズ（株）のアップリン、ニッカウヰスキー（株）のアップルフェノン粉末５０、アップルフェノンＳＨ１００％粉末、アップルフェノン５水性、一丸ファルコス（株）のファルコレックス　リンゴ　Ｂ、丸善製薬（株）のリンゴ抽出液ＢＧ－Ｊ、マリンバイオのリンゴエキスパウダー等が挙げられる。 A commercially available product may be used as the apple extract.
Examples of commercially available products are Uplin from Unitech Foods Co., Ltd., Apple Phenon Powder 50 from Nikka Whiskey Co., Ltd., Apple Phenon SH 100% Powder, Apple Phenon 5 Aqueous, Falcolex Apple B from Ichimaru Falcos Co., Ltd., Maruzen Pharmaceuticals Co., Ltd. ) Apple extract BGJ, marine bio apple extract powder and the like.
　生コーヒー豆抽出物及びリンゴ抽出物の合計固形分含有量は、アスタキサンチンの原料由来の臭気を抑制する観点、及び、乳化組成物の低粘度化の観点から、乳化組成物の全質量に対して、０．１質量％～１０質量％であることが好ましく、０．５質量％～８質量％であることがより好ましく、１質量％～５質量％であることが更に好ましい。 The total solid content of the raw coffee bean extract and the apple extract is based on the total mass of the emulsified composition from the viewpoint of suppressing the odor derived from the raw material of astaxanthin and reducing the viscosity of the emulsified composition. , 0.1% by mass to 10% by mass, more preferably 0.5% by mass to 8% by mass, and even more preferably 1% by mass to 5% by mass.
　本実施形態に係る乳化組成物には、生コーヒー豆抽出物及びリンゴ抽出からなる群より選択される少なくとも１種の抽出物により水溶性のポリフェノールが添加される。
　本実施形態に係る乳化組成物における水溶性のポリフェノールの含有量は、乳化組成物の全質量に対して、０．０１質量％以上であることが好ましく、０．０２質量％以上であることが好ましく、０．１質量％以上であることが更に好ましい。
　また、水溶性のポリフェノールの含有量の上限は、乳化安定性の観点から、例えば、乳化組成物の全質量に対して、８質量％以下である。 Water-soluble polyphenols are added to the emulsified composition according to the present embodiment by at least one extract selected from the group consisting of raw coffee bean extract and apple extract.
The content of the water-soluble polyphenol in the emulsified composition according to the present embodiment is preferably 0.01% by mass or more, preferably 0.02% by mass or more, based on the total mass of the emulsified composition. It is preferably 0.1% by mass or more, and more preferably 0.1% by mass or more.
Further, the upper limit of the content of the water-soluble polyphenol is, for example, 8% by mass or less with respect to the total mass of the emulsified composition from the viewpoint of emulsification stability.
［その他の成分］
　本実施形態に係る乳化組成物は、上述した各成分の他に、必要に応じて、その他の成分を、１種又は２種以上含有していてもよい。
　その他の成分としては、例えば、栄養成分、有効成分、薬理成分等の生理活性成分、色素、水溶性抗酸化剤、水飴等の液糖などが挙げられる。
　このようなその他の成分としては、飲食品、医薬品に使用可能なものであれば、特に制限されない。 [Other ingredients]
The emulsified composition according to the present embodiment may contain one or more other components, if necessary, in addition to the above-mentioned components.
Examples of other components include physiologically active components such as nutritional components, active ingredients, and pharmacological components, pigments, water-soluble antioxidants, and liquid sugars such as starch syrup.
Such other ingredients are not particularly limited as long as they can be used in foods and drinks and pharmaceuticals.
〔乳化組成物の製造方法〕
　本実施形態に係る乳化組成物は、アスタキサンチン及び油性成分を含む油相組成物と、水、グリセリン、乳化剤、及び特定抽出物を含む水相組成物と、を混合した混合液を調製し、調製された混合液を常法により乳化することを含む製造方法により、製造されることが好ましい。
　本実施形態に係る乳化組成物は、特定抽出物を含むことから、高濃度のアスタキサンチンを含有しつつも、乳化組成物の粘度の上昇を低減することができるため、製造適性に優れている。
　乳化に供される混合液は、油相組成物及び水相組成物をそれぞれ別個に調製した後、調製された油相組成物及び水相組成物を組み合わせて調製してもよいし、油相組成物及び水相組成物に含まれる各成分を、一括に混合して又は逐次混合して調製してもよい。 [Method for producing emulsified composition]
The emulsified composition according to the present embodiment is prepared by preparing a mixed solution in which an oil phase composition containing astaxanthin and an oily component and an aqueous phase composition containing water, glycerin, an emulsifier, and a specific extract are mixed. It is preferably produced by a production method including emulsifying the obtained mixed solution by a conventional method.
Since the emulsified composition according to the present embodiment contains a specific extract, it is possible to reduce an increase in the viscosity of the emulsified composition while containing a high concentration of astaxanthin, and thus it is excellent in production suitability.
The mixed solution to be emulsified may be prepared by separately preparing the oil phase composition and the aqueous phase composition, and then combining the prepared oil phase composition and the aqueous phase composition, or the oil phase. The composition and each component contained in the aqueous phase composition may be prepared by mixing all at once or sequentially mixing them.
　油相組成物は、アスタキサンチン（具体的には、アスタキサンチン含有油）と共に、油性成分として、必要に応じて、食用油脂及びトコフェロール等の油性抗酸化剤を含むことが好ましい。 The oil phase composition preferably contains astaxanthin (specifically, astaxanthin-containing oil) and, if necessary, an oil-based antioxidant such as edible oil and fat and tocopherol as an oil-based component.
　水相組成物には、水、グリセリン、及び特定抽出物と共に、乳化剤として、ポリグリセリン脂肪酸エステル、酵素分解レシチン、及びショ糖脂肪酸エステルを含むことが好ましい。 The aqueous phase composition preferably contains polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester as emulsifiers together with water, glycerin, and a specific extract.
　乳化組成物の製造方法の一態様では、例えば、ａ）水と、グリセリンと、ポリグリセリン脂肪酸エステルと、酵素分解レシチンと、ショ糖脂肪酸エステルと、特定抽出物と、を混合し溶解して、水相組成物を得る、ｂ）アスタキサンチンと、油性成分と、を混合し溶解して、油相組成物を得る、そして、ｃ）撹拌下で水相組成物と油相組成物とを混合して混合液とし、得られた混合液に対して、乳化分散を行う。 In one aspect of the method for producing an emulsified composition, for example, a) water, glycerin, polyglycerin fatty acid ester, enzymatically decomposed lecithin, sucrose fatty acid ester, and a specific extract are mixed and dissolved. An aqueous phase composition is obtained, b) astaxanthin and an oily component are mixed and dissolved to obtain an oil phase composition, and c) the aqueous phase composition and the oil phase composition are mixed under stirring. To prepare a mixed solution, and emulsify and disperse the obtained mixed solution.
　乳化分散の際には、例えば、スターラー、インペラー撹拌、ホモミキサー、又は連続流通式剪断装置等の剪断作用を利用する通常の乳化装置を用いて乳化をした後、高圧ホモジナイザーを通す等の方法で２種以上の乳化装置を併用することが好ましい。高圧ホモジナイザーを使用する場合、乳化粒子を更に均一に近い粒子径に揃えることができる。更なる粒子径の均一化を図る目的で、乳化分散を複数回行ってもよい。 At the time of emulsification and dispersion, for example, emulsification is performed using a normal emulsification device that utilizes a shearing action such as a stirrer, an impeller stirring, a homomixer, or a continuous flow type shearing device, and then a high-pressure homogenizer is passed through the emulsification. It is preferable to use two or more types of emulsifying devices together. When a high-pressure homogenizer is used, the emulsified particles can be made to have a more uniform particle size. Emulsification and dispersion may be performed a plurality of times for the purpose of further making the particle size uniform.
　高圧ホモジナイザーには、処理液の流路が固定されたチャンバーを有するチャンバー型高圧ホモジナイザー、及び均質バルブを有する均質バルブ型高圧ホモジナイザーがある。
　均質バルブ型高圧ホモジナイザーは、処理液の流路の幅を容易に調節することができるので、操作時の圧力及び流量を任意に設定することができ、その操作範囲が広いため、本実施形態に係る乳化組成物の製造において好ましく用いることができる。
　操作の自由度は低いが、圧力を高める機構が作りやすいため、超高圧を必要とする用途にはチャンバー型高圧ホモジナイザーも好適に用いることができる。 The high-pressure homogenizer includes a chamber-type high-pressure homogenizer having a chamber in which the flow path of the treatment liquid is fixed, and a homogeneous valve-type high-pressure homogenizer having a homogeneous valve.
In the homogeneous valve type high pressure homogenizer, the width of the flow path of the treatment liquid can be easily adjusted, so that the pressure and the flow rate at the time of operation can be arbitrarily set, and the operation range is wide. It can be preferably used in the production of such an emulsified composition.
Although the degree of freedom of operation is low, it is easy to create a mechanism for increasing pressure, so a chamber-type high-pressure homogenizer can also be preferably used for applications that require ultra-high pressure.
　チャンバー型高圧ホモジナイザーとしては、マイクロフルイダイザー（マイクロフルイディクス社）、ナノマイザー（吉田機械興業（株））、アルティマイザー（（株）スギノマシン）等が挙げられる。
　均質バルブ型高圧ホモジナイザーとしては、ゴーリンタイプホモジナイザー（ＡＰＶ社）、ラニエタイプホモジナイザー（ラニエ社）、高圧ホモジナイザー（ニロ・ソアビ社製）、ホモゲナイザー（三和機械（株））、高圧ホモゲナイザー（イズミフードマシナリ（株））、超高圧ホモジナイザー（イカ社）等が挙げられる。 Examples of the chamber type high-pressure homogenizer include a microfluidizer (Microfluidics), a nanomizer (Yoshida Kikai Kogyo Co., Ltd.), and an ultimateizer (Sugino Machine Limited).
Homogeneous valve type high pressure homogenizers include Gorin type homogenizer (APV), Lanier type homogenizer (Lanier), High pressure homogenizer (Niro Soabi), Homogenizer (Sanwa Kikai Co., Ltd.), High pressure homogenizer (Izumi Food Machinery). Co., Ltd.), ultra-high pressure homogenizer (Squid), etc.
　高圧ホモジナイザーの圧力は、好ましくは５０ＭＰａ以上、より好ましくは５０ＭＰａ以上２５０ＭＰａ以下、更に好ましくは１００ＭＰａ以上２５０ＭＰａ以下である。
　得られた乳化組成物は、チャンバー通過直後３０秒以内、好ましくは３秒以内に何らかの冷却器を通して冷却することが、乳化粒子の粒子径保持の観点から好ましい。 The pressure of the high-pressure homogenizer is preferably 50 MPa or more, more preferably 50 MPa or more and 250 MPa or less, and further preferably 100 MPa or more and 250 MPa or less.
It is preferable that the obtained emulsified composition is cooled through some kind of cooler within 30 seconds, preferably within 3 seconds immediately after passing through the chamber, from the viewpoint of maintaining the particle size of the emulsified particles.
　以上のようにして、乳化組成物、具体的には、水中油型乳化組成物が得られる。
　なお、得られた乳化組成物は、脱泡処理を施されてもよい。 As described above, an emulsified composition, specifically, an oil-in-water emulsified composition can be obtained.
The obtained emulsified composition may be defoamed.
（乳化組成物中のヘキサナールの含有量）
　アスタキサンチンの原料に由来する臭気は、複数の物質に由来し、その原因物質の１つとして、ヘキサナールが挙げられる。
　このため、臭気を低減する観点から、ヘキサナールの含有量が、乳化組成物の全質量に対して、３．５ｐｐｍ以下が好ましく、２．５ｐｐｍ以下がより好ましく、２．０ｐｐｍ以下が更に好ましく、１．５ｐｐｍ以下が特に好ましい。 (Content of hexanal in emulsified composition)
The odor derived from the raw material of astaxanthin is derived from a plurality of substances, and hexanal is mentioned as one of the causative substances thereof.
Therefore, from the viewpoint of reducing the odor, the hexanal content is preferably 3.5 ppm or less, more preferably 2.5 ppm or less, still more preferably 2.0 ppm or less, based on the total mass of the emulsified composition. 5.5 ppm or less is particularly preferable.
　本実施形態に係る乳化組成物中のヘキサナールの含有量を測定する方法は、特に制限されないが、クロマトグラフ分析が好ましく、ガスクロマトグラフ分析又は液体クロマトグラフ分析がより好ましい。
　ここで、本実施形態に係る乳化組成物中のヘキサナールの含有量は、実施例に記載の、ヘリウムガスを用いたガスクロマトグラフ質量分析を用いて測定した値とする。 The method for measuring the content of hexanal in the emulsified composition according to the present embodiment is not particularly limited, but chromatograph analysis is preferable, and gas chromatograph analysis or liquid chromatograph analysis is more preferable.
Here, the content of hexanal in the emulsified composition according to the present embodiment is a value measured by using the gas chromatograph mass spectrometry using helium gas described in the examples.
（乳化組成物の粘度）
　本実施形態に係る乳化組成物の粘度は、特に限定されないが、乳化分散等の製造適性の観点から、２５℃にて、４５０ｍＰａ・ｓ以下が好ましく、４００ｍＰａ・ｓ以下がより好ましく、３５０ｍＰａ・ｓ以下が更に好ましい。
　２５℃における乳化組成物の粘度の下限値は特に制限されないが、例えば、５０ｍＰａ・ｓ以上が挙げられる。
　また、４０℃における乳化組成物の粘度は、３５０ｍＰａ・ｓ以下が好ましく、３００ｍＰａ・ｓ以下がより好ましく、２５０ｍＰａ・ｓ以下が更に好ましい。
　４０℃における乳化組成物の粘度の下限値は特に制限されないが、例えば、４０ｍＰａ・ｓ以上が挙げられる。 (Viscosity of emulsified composition)
The viscosity of the emulsified composition according to the present embodiment is not particularly limited, but is preferably 450 mPa · s or less, more preferably 400 mPa · s or less, and 350 mPa · s at 25 ° C. from the viewpoint of production suitability such as emulsification dispersion. The following is more preferable.
The lower limit of the viscosity of the emulsified composition at 25 ° C. is not particularly limited, and examples thereof include 50 mPa · s or more.
The viscosity of the emulsified composition at 40 ° C. is preferably 350 mPa · s or less, more preferably 300 mPa · s or less, and even more preferably 250 mPa · s or less.
The lower limit of the viscosity of the emulsified composition at 40 ° C. is not particularly limited, and examples thereof include 40 mPa · s or more.
　乳化組成物の粘度の測定には、ＪＩＳ Ｚ ８８０３：２０１１に沿って測定する方法が用いられる。 For the measurement of the viscosity of the emulsified composition, a method of measuring according to JIS Z8803: 2011 is used.
（乳化粒子の平均粒子径）
　本実施形態に係る乳化組成物における乳化粒子の平均粒子径（体積平均粒子径）は、特に限定されないが、５ｎｍ～２００ｎｍであることが好ましく、乳化組成物の良好な透明性と安定性の観点からは、１０ｎｍ～１５０ｎｍとすることがより好ましく、１０ｎｍ～１２０ｎｍとすることが更に好ましい。 (Average particle size of emulsified particles)
The average particle size (volume average particle size) of the emulsified particles in the emulsified composition according to the present embodiment is not particularly limited, but is preferably 5 nm to 200 nm, from the viewpoint of good transparency and stability of the emulsified composition. Therefore, it is more preferably 10 nm to 150 nm, and further preferably 10 nm to 120 nm.
　乳化粒子の平均粒子径（体積平均粒子径）は、市販の粒度分布計等で計測することができる。粒度分布測定の方法として、光学顕微鏡法、共焦点レーザー顕微鏡法、電子顕微鏡法、原子間力顕微鏡法、静的光散乱法、レーザー回折法、動的光散乱法、遠心沈降法、電気パルス計測法、クロマトグラフィー法、超音波減衰法等が挙げられるが、これらに限定されるものではない。
　粒径測定は、動的光散乱法により行なうことが好ましい。動的光散乱法を用いた市販の測定装置としては、ナノトラックＵＰＡ（商品名、日機装（株））、動的光散乱式粒径分布測定装置ＬＢ－５５０（商品名、（株）堀場製作所）、濃厚系粒径アナライザーＦＰＡＲ－１０００（商品名、大塚電子（株））等が挙げられるが、動的光散乱法の原理に基づき、粒径測定が可能になるものであれば、測定装置はこれらに限定されない。 The average particle size (volume average particle size) of the emulsified particles can be measured with a commercially available particle size distribution meter or the like. Particle size distribution measurement methods include optical microscopy, confocal laser microscopy, electron microscopy, atomic force microscopy, static light scattering, laser diffraction, dynamic light scattering, centrifugal sedimentation, and electrical pulse measurement. Methods, chromatography methods, ultrasonic attenuation methods and the like can be mentioned, but the method is not limited thereto.
The particle size is preferably measured by a dynamic light scattering method. Commercially available measuring devices using the dynamic light scattering method include Nanotrack UPA (trade name, Nikkiso Co., Ltd.) and dynamic light scattering particle size distribution measuring device LB-550 (trade name, Horiba Seisakusho Co., Ltd.). ), Concentrated particle size analyzer FPAR-1000 (trade name, Otsuka Electronics Co., Ltd.), etc., but if it is possible to measure the particle size based on the principle of dynamic light scattering method, a measuring device Is not limited to these.
　乳化粒子の平均粒子径は、例えば、大塚電子（株）、濃厚系粒径アナライザーＦＰＡＲ１０００（商品名）を用いて、１００倍希釈した乳化組成物を、装置内のサンプルセルに入れ、２５℃で測定した値を採用し、５０％累積粒子径で測定できる。 The average particle size of the emulsified particles is, for example, using Otsuka Electronics Co., Ltd., a concentrated particle size analyzer FPAR1000 (trade name), a 100-fold diluted emulsified composition is placed in a sample cell in the apparatus, and the temperature is 25 ° C. The measured value can be adopted and measured with a 50% cumulative particle size.
（乳化組成物の粉末化）
　本実施形態に係る乳化組成物は、乾燥することにより、粉末化された形態とすることができる。
　乳化組成物を粉末化する際の乾燥方法は、特に限定されず、噴霧乾燥、混練造粒、凍結乾燥など常法を用いることができる。
　粉末化された乳化組成物は、水を含む溶媒に懸濁することにより、乳化組成物として利用することができる。 (Powdering of emulsified composition)
The emulsified composition according to the present embodiment can be made into a powdered form by drying.
The drying method for powdering the emulsified composition is not particularly limited, and conventional methods such as spray drying, kneading granulation, and freeze drying can be used.
The powdered emulsified composition can be used as an emulsified composition by suspending it in a solvent containing water.
　粉末化された乳化組成物では、粉末形態での流動性及び懸濁時の分散性を向上させる場合、水相の媒体（即ち、水）はできる限り除去されていることが好ましい。水相の媒体の除去は、スプレードライによる噴霧乾燥等の加熱乾燥手段により行なえばよい。 In the powdered emulsified composition, when improving the fluidity in the powder form and the dispersibility at the time of suspension, it is preferable that the medium of the aqueous phase (that is, water) is removed as much as possible. The aqueous medium may be removed by a heat drying means such as spray drying by spray drying.
　乳化組成物の粉末化においては、粉末化に必要な当該分野で公知の物質を必要に応じて、更に含有することができる。また、粉末化に必要な物質の含有量は、特に限定されず、適宜設定することができる。 In the pulverization of the emulsified composition, a substance known in the art necessary for pulverization can be further contained, if necessary. Further, the content of the substance required for pulverization is not particularly limited and can be appropriately set.
　乳化組成物を粉末化する際には、必要に応じて、例えば、カルボキシメチルセルロース、ヒドロキシエチルセルロース、ヒドロキシプロピルセルロース、ヒドロキシプロピルメチルセルロース、ポリビニルアルコール、ポリビニルピロリドンなどの高分子物質；アラビアゴム、トラガントゴム、ゼラチンなどの天然高分子物質；粉末乳糖、カゼイン、微結晶セルロース、澱粉、小麦粉、デキストリン、二酸化硅素などの添加剤を加えることができる。 When powdering the emulsified composition, if necessary, for example, polymer substances such as carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, polyvinyl alcohol, polyvinylpyrrolidone; Arabic rubber, tragant rubber, gelatin and the like. Natural polymeric substances; additives such as powdered lactose, casein, microcrystalline cellulose, starch, wheat flour, dextrin, and carboxylic dioxide can be added.
〔用途〕
　本実施形態に係る乳化組成物は、食品又は飲料（機能性食品又は飲料、健康食品又は飲料等）、医薬品、医薬部外品、化粧品等の各種の用途に適用することができ、中でも、高濃度にアスタキサンチンを含有しつつも、アスタキサンチンの原料由来の臭気が低減することができるため、本実施形態に係る乳化組成物は、食品又は飲料に好ましく用いられ、特に飲料に好ましく用いることができる。
　本実施形態に係る乳化組成物が適用される、食品、医薬品、医薬部外品、又は化粧品の剤型としては、例えば、液体製剤及びそれを乾燥して得られる固体製剤（散剤、顆粒剤等）が挙げられる。 [Use]
The emulsified composition according to the present embodiment can be applied to various uses such as foods or beverages (functional foods or beverages, health foods or beverages, etc.), pharmaceuticals, non-pharmaceutical products, cosmetics, etc. Since the odor derived from the raw material of astaxanthin can be reduced while containing astaxanthin in the concentration, the emulsified composition according to the present embodiment is preferably used for foods or beverages, and particularly preferably for beverages.
Examples of the dosage form of foods, pharmaceuticals, quasi-drugs, or cosmetics to which the emulsified composition according to the present embodiment is applied include a liquid preparation and a solid preparation (powder, granule, etc.) obtained by drying the liquid preparation. ).
　本実施形態に係る乳化組成物は、液体製剤及びそれを乾燥して得られる固体製剤、例えば、ハードカプセル、ソフトカプセル、錠剤等に適用することができる。これらの製剤は、更に、賦形剤、崩壊剤、結合剤、滑沢剤、界面活性剤、水溶性高分子、甘味料、矯味剤、酸味料等を剤型に応じて添加し、常法に従って製造することができる。なお、本実施形態に係る乳化組成物を適用してなる固形製剤は、周知の方法でコーティング又は糖衣を施してもよい。 The emulsified composition according to the present embodiment can be applied to a liquid preparation and a solid preparation obtained by drying the liquid preparation, for example, hard capsules, soft capsules, tablets and the like. These preparations are further added with excipients, disintegrants, binders, lubricants, surfactants, water-soluble polymers, sweeteners, flavoring agents, acidulants, etc. according to the dosage form, and are commonly used. Can be manufactured according to. The solid preparation to which the emulsified composition according to the present embodiment is applied may be coated or sugar-coated by a well-known method.
（ソフトカプセル製剤） 
　本実施形態に係る乳化組成物の好適な適用形態の一つは、本実施形態に係る乳化組成物を含むソフトカプセル製剤である。即ち、本開示のソフトカプセル製剤は、本実施形態に係る乳化組成物を含む内容物をソフトカプセル皮膜に封入することによって得られる。
　本開示のソフトカプセル製剤における内容物は、ソフトカプセル製剤の全量に対して、本実施形態に係る乳化組成物を、０．０００１質量％～９５質量％含むことができる。 (Soft capsule formulation)
One of the preferred embodiments of the emulsified composition according to the present embodiment is a soft capsule preparation containing the emulsified composition according to the present embodiment. That is, the soft capsule preparation of the present disclosure is obtained by encapsulating the content containing the emulsified composition according to the present embodiment in a soft capsule film.
The contents of the soft capsule preparation of the present disclosure may contain 0.0001% by mass to 95% by mass of the emulsified composition according to the present embodiment with respect to the total amount of the soft capsule preparation.
　ソフトカプセル皮膜（以下、単に皮膜とも称する。）を形成する基材（以下、皮膜形成用組成物とも称する。）としては、寒天、ゼラチン、ジェランガムを主成分とする基材が、皮膜の透明性等の観点で好ましい。例えば、ソフトカプセル皮膜は、ゼラチンを皮膜用の基材とする場合、ゼラチン、可塑剤、及び水を含むゼラチン皮膜液から調製される。用いられるゼラチンとしては、ゼラチン、酸性ゼラチン、アルカリ性ゼラチン、ペプタイドゼラチン、低分子ゼラチン、ゼラチン誘導体等が挙げられる。
　また、ソフトカプセル皮膜は、可塑剤を含んでいてもよく、可塑剤としては、グリセリン；プロピレングルコール、ポリエチレングリコール等のグリコール類；コーンシロップ、スクロース、フルクトース、ソルビトール、マンニトール等の糖類；結晶セルロース、デンプン類、低置換度ヒドロキシプロピルセルロース、エチルセルロースなどの水不溶性セルロース等を挙げることができる。なお、これらの可塑剤は１種単独で使用しても、また２種以上を任意に組み合わせて使用することもできる。可塑剤としては、グリセリンが好ましい。 As a base material (hereinafter, also referred to as a film-forming composition) for forming a soft capsule film (hereinafter, also simply referred to as a film), a base material containing agar, gelatin, and gellan gum as main components has transparency of the film and the like. It is preferable from the viewpoint of. For example, when gelatin is used as a base material for a film, a soft capsule film is prepared from a gelatin film solution containing gelatin, a plasticizer, and water. Examples of gelatin used include gelatin, acidic gelatin, alkaline gelatin, peptide gelatin, low molecular weight gelatin, gelatin derivatives and the like.
The soft capsule film may contain a plasticizer, and the plasticizer includes glycerin; glycols such as propylene glycol and polyethylene glycol; saccharides such as corn syrup, sucrose, fructose, sorbitol and mannitol; crystalline cellulose, Examples thereof include starches, water-insoluble cellulose such as low-substituted hydroxypropyl cellulose and ethyl cellulose. In addition, these plasticizers may be used individually by 1 type, or may be used in arbitrary combination of 2 or more type. As the plasticizer, glycerin is preferable.
　ソフトカプセル製剤（内容物又は皮膜）には、食品の分野において通常用いられる添加成分を、適宜配合してもよい。添加成分の例としては、色素又は顔料等の着色剤、保存料、香料、果汁、各種ビタミン類、動植物エキス類、アミノ酸類、ミネラル、着色料、増粘剤、ｐＨ調製剤、防腐剤、崩壊剤、界面活性剤、矯味剤、矯臭剤、甘味料、有機酸等の成分が挙げられ、これらの成分から必要に応じて適宜選択して、配合することができる。 The soft capsule preparation (contents or film) may appropriately contain additive components usually used in the food field. Examples of additive components include colorants such as pigments or pigments, preservatives, flavors, fruit juices, various vitamins, animal and plant extracts, amino acids, minerals, colorants, thickeners, pH adjusters, preservatives, and disintegration. Examples include components such as agents, surfactants, flavoring agents, flavoring agents, sweeteners, and organic acids, and these components can be appropriately selected and blended as necessary.
　ソフトカプセル製剤の製造方法としては、例えば、（ｉ）カプセルの内容物及び皮膜形成用組成物をそれぞれ調製すること（以下、組成物調製工程という。）、（ii）得られた皮膜形成用組成物内に、内容物を封入し、成形、乾燥して、中間体製剤を得ること（以下、成形工程という。）、（iii）得られた中間体製剤を乾燥すること（以下、乾燥工程という。）、により好適に製造する方法が挙げられる。 Examples of the method for producing the soft capsule preparation include (i) preparing the contents of the capsule and the film-forming composition (hereinafter, referred to as a composition preparation step), and (ii) the obtained film-forming composition. The contents are sealed therein, molded and dried to obtain an intermediate preparation (hereinafter referred to as a molding step), and (iii) the obtained intermediate preparation is dried (hereinafter referred to as a drying step). ), A method for producing more preferably.
　組成物調製工程では、本実施形態に係る乳化組成物を含む内容物、及び、皮膜形成用組成物をそれぞれ調製する。本実施形態に係る乳化組成物の調製方法は、既述のとおりである。また、皮膜形成用組成物は、組成物に含有される所定の成分を溶解させた溶液として調製すればよい。 In the composition preparation step, the content containing the emulsified composition according to the present embodiment and the film-forming composition are prepared, respectively. The method for preparing the emulsified composition according to the present embodiment is as described above. Further, the film-forming composition may be prepared as a solution in which a predetermined component contained in the composition is dissolved.
　成形工程では、皮膜形成用組成物を用いて形成された皮膜内に、本実施形態に係る乳化組成物を含む内容物を封入し、成形、乾燥して、中間体製剤を得る。 In the molding step, the content containing the emulsified composition according to the present embodiment is sealed in the film formed by using the film-forming composition, molded and dried to obtain an intermediate preparation.
　本開示のソフトカプセル製剤において、皮膜形成用組成物への内容物の封入は、従来公知のソフトカプセル製剤の製造法、例えば、平板法又はロータリーダイ法に準じて行なうことができる。 In the soft capsule preparation of the present disclosure, the contents can be encapsulated in the film-forming composition according to a conventionally known method for producing a soft capsule preparation, for example, a flat plate method or a rotary die method.
　乾燥工程では、成形工程において得られた中間体製剤を乾燥させる。本工程を経ることにより、完成品であるソフトカプセル製剤が得られる。 In the drying step, the intermediate preparation obtained in the molding step is dried. By going through this step, a finished soft capsule preparation can be obtained.
　乾燥工程に適用される乾燥手段は、特に限定されず、タンブラー乾燥機（即ち、回転ドラム式乾燥機）などの公知の乾燥機を使用することができる。
　乾燥の際の温度、時間等の条件は、特に制限されるものではなく、食品組成物に含まれる成分及びカプセル皮膜に含まれる成分の種類により、適宜調整することができる。 The drying means applied to the drying step is not particularly limited, and a known dryer such as a tumbler dryer (that is, a rotary drum type dryer) can be used.
Conditions such as temperature and time at the time of drying are not particularly limited, and can be appropriately adjusted depending on the type of the component contained in the food composition and the component contained in the capsule film.
　ソフトカプセル製剤の形状としては、特に制限はなく、楕円（ＯＶＡＬ）、長方形（ＯＢＬＯＮＧ）、球状（ＲＯＵＮＤ）等のいずれの形状もとることができる。これらの形状にするため、当業界で周知の方法又は装置を適用することができる。 The shape of the soft capsule preparation is not particularly limited, and any shape such as an ellipse (OVAL), a rectangle (OBLONG), and a spherical shape (ROUND) can be used. For these shapes, methods or devices well known in the art can be applied.
（飲料）
　本実施形態に係る乳化組成物は、水などの溶媒を用いて希釈して飲料にすることができる。
　本実施形態に係る乳化組成物は、アスタキサンチンを高濃度で配合しつつも、低粘度である。そのため、本実施形態に係る乳化組成物を水などの溶媒を用いて希釈して飲料を製造する際、異物除去目的のろ過がしやすくなる、溶媒との希釈時のハンドリング性が高まるなど、製造適性に優れる。
　粉末等の固体製剤とした本実施形態に係る乳化組成物に、水などの溶媒を加えて飲料にしてもよい。
　飲料とする場合は、飲料の全量に対して、本実施形態に係る乳化組成物を、好ましくは０．０００１質量％～５０質量％含むことができ、より好ましくは０．１質量％～２０質量％含むことができる。 (Beverage)
The emulsified composition according to the present embodiment can be diluted with a solvent such as water to make a beverage.
The emulsified composition according to the present embodiment has a low viscosity while blending astaxanthin in a high concentration. Therefore, when the emulsified composition according to the present embodiment is diluted with a solvent such as water to produce a beverage, it becomes easier to filter for the purpose of removing foreign substances, and the handleability at the time of dilution with the solvent is improved. Excellent aptitude.
A solvent such as water may be added to the emulsified composition according to the present embodiment as a solid preparation such as powder to make a beverage.
In the case of a beverage, the emulsified composition according to the present embodiment can be preferably contained in an amount of 0.0001% by mass to 50% by mass, more preferably 0.1% by mass to 20% by mass, based on the total amount of the beverage. % Can be included.
　飲料には、甘味料、香料、酸味料、増粘安定剤、酸化防止剤等を配合することによって、飲料としての味等を適宜調整することができる。 By adding a sweetener, a flavor, an acidulant, a thickening stabilizer, an antioxidant, etc. to the beverage, the taste of the beverage can be appropriately adjusted.
　甘味剤としては、甘味を呈する材料であればどのようなものでもよい。例えば、果汁、糖類又は高甘味度甘味料などが挙げられる。糖類として、ブドウ糖、フルクトース、ガラクトース、異性果糖などの単糖類、スクロース、乳糖、パラチノースなどの二糖類、フラクトオリゴ糖、イソマルトオリゴ糖、ガラクトオリゴ糖、パラチノースなどのオリゴ糖類、例えば、エリスリトール、ソルビトール、キシリトール、マンニトール等の単糖アルコール類、マルチトール、イソマルチトール、ラクチトール等の二糖アルコール類、マルトトリイトール、イソマルトトリイトール、パニトール等の三糖アルコール類、オリゴ糖アルコール等の四糖以上アルコール類等の糖アルコールが挙げられる。例えば、高甘味度甘味料として、ステビア、アスパルテーム、サッカリン、グリチルリチン、ソーマチン、スクラロース、アセスルファムＫ等が挙げられる。 The sweetening agent may be any material that exhibits sweetness. For example, fruit juices, sugars or high-sweetness sweeteners can be mentioned. As saccharides, monosaccharides such as glucose, fructose, galactose, and isomerized fructose, disaccharides such as sucrose, lactose, and palatinose, oligosaccharides such as fructo-oligosaccharide, isomaltooligosaccharide, galactooligosaccharide, and palatinose, for example, erythritol, sorbitol, and xylitol, Monosaccharide alcohols such as mannitol, disaccharide alcohols such as martitol, isomartitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol, and tetrasaccharide or higher alcohols such as oligosaccharide alcohol. Such as sugar alcohols. For example, examples of high-intensity sweeteners include stevia, aspartame, saccharin, glycyrrhizin, thaumatin, sucralose, and acesulfame K.
　香料としては、例えば、天然香料及び合成香料が挙げられる。
　天然香料としては、例えば、草根、木皮、花、果実、果皮又はその他動植物を素材として常法に従って調製された香成分含有物等が挙げられる。また、天然香料としては、天然素材を、水蒸気蒸留法、圧搾法、抽出法等によって処理して分離した精油等が挙げられる。
　合成香料としては、例えば、コーヒー由来香料、紅茶由来香料、緑茶由来香料、ウーロン茶由来香料、ココア由来香料、ハーブ由来香料、スパイス由来香料、フルーツ由来香料等が挙げられる。 Examples of fragrances include natural fragrances and synthetic fragrances.
Examples of the natural fragrance include fragrance component-containing substances prepared according to a conventional method using grass roots, bark, flowers, fruits, pericarp or other animals and plants as materials. In addition, examples of the natural fragrance include essential oils obtained by treating a natural material by a steam distillation method, a pressing method, an extraction method, or the like.
Examples of synthetic flavors include coffee-derived flavors, black tea-derived flavors, green tea-derived flavors, oolong tea-derived flavors, cocoa-derived flavors, herb-derived flavors, spice-derived flavors, and fruit-derived flavors.
　飲料は、容器に充填することによって容器詰飲料としてもよい。
　飲料に使用される容器としては、飲料用容器として使用されているものであればよく、例えば、ＰＥＴボトル、紙パック、ガラス容器、アルミ缶、スチール缶等が挙げられる。 The beverage may be a packaged beverage by filling the container.
The container used for beverages may be any container used as a beverage container, and examples thereof include PET bottles, paper packs, glass containers, aluminum cans, and steel cans.
　飲料のｐＨは、２０℃におけるｐＨは２．０～９．０であることが好ましく、２．５～７．０であることがより好ましく、２．５～５．０であることが特に好ましい。ｐＨ２．０以上であれば飲用として好ましく、ｐＨ９．０以下であれば、飲料としての風味安定化効果を充分に得ることができる。 The pH of the beverage at 20 ° C. is preferably 2.0 to 9.0, more preferably 2.5 to 7.0, and particularly preferably 2.5 to 5.0. .. When the pH is 2.0 or more, it is preferable for drinking, and when the pH is 9.0 or less, the flavor stabilizing effect as a beverage can be sufficiently obtained.
　以下、本実施形態に係る乳化組成物を実施例にて詳細に説明する。しかしながら、本実施形態に係る乳化組成物は、それらの実施例に何ら限定されない。なお、特に断りのない限り、「％」及び「部」は質量基準である。
　実施例において調製された乳化組成物は、食品（機能性食品、健康食品、飲料等）、医薬品、医薬部外品、又は化粧品に好適に利用できる。 Hereinafter, the emulsified composition according to this embodiment will be described in detail with reference to Examples. However, the emulsified compositions according to this embodiment are not limited to those examples. Unless otherwise specified, "%" and "part" are based on mass.
The emulsified composition prepared in the examples can be suitably used for foods (functional foods, health foods, beverages, etc.), pharmaceuticals, quasi-drugs, or cosmetics.
［実施例１～４５、比較例１～５］
（乳化組成物の調製）
　表１～４に示す組成で油相組成物用の各成分及び水相組成物用の各成分をそれぞれ混合し、溶解して、水相組成物及び油相組成物を、それぞれ得た。得られた水相組成物及び油相組成物を、マグネチックスターラーを用いて攪拌しながら混合して混合液を得た。
　更にスターラーで撹拌を続けながら、混合液を７０℃に３０分間加温した後、ＴＫホモミキサー（プライミクス株式会社）を用いて３０００ｒｐｍ（revolutions per minute）で３分間剪断力を付与して、水中油型乳化組成物を調製した。
　得られた水中油型乳化組成物を、高圧分散装置であるスターバーストミニ機（（株）スギノマシン）で２００ＭＰａの圧力で３回処理することで、実施例１～４５及び比較例１～５の水中油型乳化組成物を得た。 [Examples 1 to 45, Comparative Examples 1 to 5]
(Preparation of emulsified composition)
Each component for the oil phase composition and each component for the aqueous phase composition were mixed and dissolved with the compositions shown in Tables 1 to 4, respectively, to obtain the aqueous phase composition and the oil phase composition, respectively. The obtained aqueous phase composition and oil phase composition were mixed with stirring using a magnetic stirrer to obtain a mixed solution.
Further, while continuing stirring with a stirrer, the mixed solution was heated to 70 ° C. for 30 minutes, and then a shearing force was applied at 3000 rpm (revolutions per minute) for 3 minutes using a TK homomixer (Primix Corporation) to apply oil in water. A mold emulsification composition was prepared.
The obtained oil-in-water emulsified composition was treated three times at a pressure of 200 MPa with a starburst mini machine (Sugino Machine Co., Ltd.), which is a high-pressure disperser, in Examples 1 to 45 and Comparative Examples 1 to 5. An oil-in-water emulsion composition was obtained.
　表１～４に示す各成分の詳細は以下の通りである。
・ヘマトコッカス藻抽出物１：ＦＵＪＩＦＩＬＭ　アスタキサンチン　Ｓ（旧ＡＳＴＯＴＳ（登録商標）－Ｓ、ヘマトコッカス藻由来アスタキサンチン含有油、色価３５００～５５００、アスタキサンチン２０質量％含有、ヘマトコッカス藻由来の天然油脂７９．８％含有、ローズマリー抽出物（油溶性抗酸化剤）０．２％含有、富士フイルム（株））。
・ヘマトコッカス藻抽出物２：ＦＵＪＩＦＩＬＭ　アスタキサンチン　ＳＳＣ（ヘマトコッカス藻由来アスタキサンチン含有油、色価６５００～８５００、アスタキサンチン３５質量％含有、ヘマトコッカス藻由来の天然油脂６４．８質量％含有、ローズマリー抽出物（油溶性抗酸化剤）０．２質量％含有、富士フイルム（株））
・ヘマトコッカス藻抽出物３：Ａｓｔａ　Ｐｕｒｅ（登録商標）２０％（ヘマトコッカス藻由来アスタキサンチン含有油、色価３５００～５５００、アスタキサンチン２０質量％含有、オリーブ油５質量％含有、ヘマトコッカス藻由来の天然油脂７４．８％質量％含有、ローズマリー抽出物（油溶性抗酸化剤）０．２％質量％含有、Ａｌｇａｔｅｃｈｎｏｌｏｇｉｅｓ　Ｌｔｄ）
・食用油脂１：ココナード（登録商標）　ＭＴ（トリ（カプリル酸／カプリン酸）グリセリル、花王（株））
・食用油脂２：Ｏ．Ｄ．Ｏ（トリ（カプリル酸／カプリン酸）グリセリル、日清オイリオ（株））
・ミックストコフェロール（油溶性抗酸化剤）：理研Ｅオイル８００（理研ビタミン（株））
・食添グリセリン１：食添グリセリン（日油（株））
・食添グリセリン２：食品添加物グリセリン（花王（株））
・ポリグリセリン脂肪酸エステル１：ポエムＪ－０３８１Ｖ（脂肪酸の炭素数：１８、脂肪酸の種類：不飽和脂肪酸、デカグリセリンモノオレイン酸エステル、理研ビタミン（株））
・ポリグリセリン脂肪酸エステル２：Ｎｉｋｋｏｌ Ｄｅｃａｇｌｙｎ１－ＯＶ（脂肪酸の炭素数：１８、脂肪酸の種類：不飽和脂肪酸、デカグリセリンモノオレイン酸エステル、日光ケミカルズ（株））
・ポリグリセリン脂肪酸エステル３：Ｎｉｋｋｏｌ Ｄｅｃａｇｌｙｎ１－Ｌ（脂肪酸の炭素数：１２、脂肪酸の種類：飽和脂肪酸、デカグリセリンモノラウリン酸エステル、日光ケミカルズ（株））
・ポリグリセリン脂肪酸エステル４：Ｎｉｋｋｏｌ Ｄｅｃａｇｌｙｎ１－Ｍ（脂肪酸の炭素数：１４、脂肪酸の種類：飽和脂肪酸、デカグリセリンモノミリスチン酸エステル、日光ケミカルズ（株））
・ポリグリセリン脂肪酸エステル５：Ｎｉｋｋｏｌ Ｄｅｃａｇｌｙｎ１－ＰＶＥＸ（脂肪酸の炭素数：１６、脂肪酸の種類：飽和脂肪酸、デカグリセリンモノパルミチン酸エステル、日光ケミカルズ（株））
・ポリグリセリン脂肪酸エステル６：サンソフトＱ－１８Ｓ（脂肪酸の炭素数：１８、脂肪酸の種類：飽和脂肪酸、デカグリセリンモノステアリン酸エステル、太陽化学（株））
・酵素分解レシチン：ＳＬＰホワイトリゾ（辻製油（株））
・ショ糖脂肪酸エステル１：リョートーシュガーエステルＳ－１６７０（商品名、三菱化学フーズ（株））
・ショ糖脂肪酸エステル２：ＤＫエステルＳＳ（第一工業製薬（株））
・生コーヒー豆抽出物：生コーヒー豆エキスＰ（総ポリフェノール含有量：４８質量％、水溶性のポリフェノール含有量：２５質量％、オリザ油化（株））
・リンゴ抽出物：アップリン（総ポリフェノール含有量：８０質量％、水溶性のポリフェノール含有量：１質量％、ユニテックフーズ（株））
・ケルセチン：ケルセチンＳＰ－８５（ケルセチン含有量：８５質量％、横浜油脂工業（株））
・水：　精製水 Details of each component shown in Tables 1 to 4 are as follows.
Haematococcus algae extract 1: FUJIFILM astaxanthin S (formerly ASTOTS®-S, astaxanthin-containing oil derived from Haematococcus algae, color value 3500-5500, containing 20% by mass of astaxanthin, natural fats and oils derived from Haematococcus algae 79. Contains 8%, contains 0.2% rosemary extract (oil-soluble antioxidant), Fujifilm Co., Ltd.
Haematococcus algae extract 2: FUJIFILM astaxanthin SSC (haematococcus algae-derived astaxanthin-containing oil, color value 6500-8500, astaxanthin 35% by mass, hematococcus algae-derived natural fats and oils 64.8% by mass, rosemary extract (Oil-soluble antioxidant) 0.2% by mass, Fujifilm Co., Ltd.
Haematococcus algae extract 3: Asta Pure (registered trademark) 20% (oil containing astaxanthin derived from Haematococcus algae, color value 3500-5500, containing 20% by mass of astaxanthin, containing 5% by mass of olive oil, natural oil and fat derived from Haematococcus algae 74.8% by mass, rosemary extract (oil-soluble antioxidant) 0.2% by mass, Algatechnologies Ltd)
・ Edible fats and oils 1: Coconade (registered trademark) MT (tri (caprylic acid / capric acid) glyceryl, Kao Corporation)
-Edible oils and fats 2: O. D. O (tri (caprylic acid / capric acid) glyceryl, Nisshin Oillio Co., Ltd.)
・ Mixed tocopherol (oil-soluble antioxidant): RIKEN E Oil 800 (RIKEN Vitamin Co., Ltd.)
・ Food-added glycerin 1: Food-added glycerin (NOF Corporation)
・ Food additive glycerin 2: Food additive glycerin (Kao Corporation)
-Polyglycerin fatty acid ester 1: Poem J-0381V (fatty acid carbon number: 18, type of fatty acid: unsaturated fatty acid, decaglycerin monooleic acid ester, RIKEN Vitamin Co., Ltd.)
-Polyglycerin fatty acid ester 2: Nikkol Decaglin1-OV (fatty acid carbon number: 18, fatty acid type: unsaturated fatty acid, decaglycerin monooleic acid ester, Nikko Chemicals Co., Ltd.)
-Polyglycerin fatty acid ester 3: Nikkol Decaglyn1-L (fatty acid carbon number: 12, fatty acid type: saturated fatty acid, decaglycerin monolauric acid ester, Nikko Chemicals Co., Ltd.)
-Polyglycerin fatty acid ester 4: Nikkol Decaglyn1-M (fatty acid carbon number: 14, fatty acid type: saturated fatty acid, decaglycerin monomyristic acid ester, Nikko Chemicals Co., Ltd.)
-Polyglycerin fatty acid ester 5: Nikkol Decaglyn1-PVEX (fatty acid carbon number: 16, fatty acid type: saturated fatty acid, decaglycerin monopalmitic acid ester, Nikko Chemicals Co., Ltd.)
-Polyglycerin fatty acid ester 6: Sunsoft Q-18S (fatty acid carbon number: 18, type of fatty acid: saturated fatty acid, decaglycerin monostearic acid ester, Taiyo Kagaku Co., Ltd.)
・ Enzymatically decomposed lecithin: SLP White Reso (Tsuji Oil Co., Ltd.)
・ Sucrose fatty acid ester 1: Ryoto sugar ester S-1670 (trade name, Mitsubishi Chemical Foods Co., Ltd.)
・ Sucrose fatty acid ester 2: DK ester SS (Daiichi Kogyo Seiyaku Co., Ltd.)
-Raw coffee bean extract: Raw coffee bean extract P (total polyphenol content: 48% by mass, water-soluble polyphenol content: 25% by mass, Oryza Yuka Co., Ltd.)
-Apple extract: Apprin (total polyphenol content: 80% by mass, water-soluble polyphenol content: 1% by mass, Unitech Foods Co., Ltd.)
-Quercetin: Quercetin SP-85 (quercetin content: 85% by mass, Yokohama Oil & Fats Industry Co., Ltd.)
・ Water: Purified water
　表１～４中の各成分について示す数値は、各成分の含有量（質量％）を表す。
　表１～４中、各成分の含有量における「－」の記載は、該当する成分を含有していないことを示す。
　表１～４中、ＡＸはアスタキサンチンを示し、ＯＣは油性成分を示す。 The numerical values shown for each component in Tables 1 to 4 represent the content (mass%) of each component.
In Tables 1 to 4, the description of "-" in the content of each component indicates that the corresponding component is not contained.
In Tables 1 to 4, AX indicates astaxanthin and OC indicates an oily component.
（水中油型乳化組成物の測定及び評価）
　得られた各乳化組成物について、測定及び評価を行った。
　結果を表１～４に示す。 (Measurement and evaluation of oil-in-water emulsified composition)
Each of the obtained emulsified compositions was measured and evaluated.
The results are shown in Tables 1 to 4.
１．ポリフェノール量の測定
　得られた各乳化組成物について、それぞれ、総ポリフェノール含有量及び水溶性のポリフェノール含有量を、以下の条件の高速液体クロマトグラフィー（ＨＰＬＣ）により測定した。なお、定量は検量線法を用いた。 1. 1. Measurement of Polyphenol Amount For each of the obtained emulsified compositions, the total polyphenol content and the water-soluble polyphenol content were measured by high performance liquid chromatography (HPLC) under the following conditions. The calibration curve method was used for quantification.
－測定装置及び測定条件－
　装置：ＬＣ－１０Ａ型（（株）島津製作所、送液ユニット：ＬＣ－１０ＡＴｖｐ、検出器：ＳＰＤ－１０Ａｖｐ、低圧グラジエントユニット：ＦＣＶ－１０　ＡＬｖｐ、脱気装置：ＤＧＵ－１４Ａ）
　カラム：ＬＵＮＡ５μＣ　１８（ＰＨＥＮＯＭＥＮＥＸ社、４．６×１５０ｍｍ、ガードカラム　４．６×３０ｍｍ付）
　溶離液：（Ａ）０．１％リン酸／（Ｂ）メタノール（送液プログラム：（Ａ）９８％、（Ｂ）２％で平衡化、（Ｂ）濃度を、１４分で２５％にまで変化させ、２５分で３５％にまで変化させ、３５分で５５％にまで変化させ、３８分まで５５％を保持した後、４０分で２％にまで変化させた）
　注入量：５μＬ
　流速：０．７ｍＬ／ｍｉｎ
　カラム温度：室温（２３℃）
　検出波長：２８０ｎｍ
　データ処理装置：ＣＲ－６Ａ（（株）島津製作所） -Measuring equipment and measurement conditions-
Device: LC-10A type (Shimadzu Corporation, liquid feed unit: LC-10ATvp, detector: SPD-10Avp, low pressure gradient unit: FCV-10 ALvp, degassing device: DGU-14A)
Column: LUNA 5 μC 18 (Phenomenex, 4.6 x 150 mm, with guard column 4.6 x 30 mm)
Eluent: (A) 0.1% Phosphoric Acid / (B) Methanol (Liquid Transfer Program: (A) 98%, (B) Equilibrated with 2%, (B) Concentration Up to 25% in 14 Minutes Changed, changed to 35% in 25 minutes, changed to 55% in 35 minutes, held 55% until 38 minutes, then changed to 2% in 40 minutes)
Injection volume: 5 μL
Flow velocity: 0.7 mL / min
Column temperature: Room temperature (23 ° C)
Detection wavelength: 280 nm
Data processing device: CR-6A (Shimadzu Corporation)
２．乳化組成物の臭気
　得られた乳化組成物をアスタキサンチンの濃度が６ｍｇ／１００ｇとなるように、ミネラルウォーターに溶解させ、飲料組成物を調製した。
　調製した飲料組成物を８人の被験者で飲用し、藻臭（口に含み、鼻から抜ける藻のような生臭さ）について、以下に示す評価段階の数値で評価した。得られた各人の数値を算術平均した平均値を、以下に示すＡ、Ｂ、又はＣにてランク付けし、評価結果とした。Ａが実用上好ましいランクである。
＜評価段階＞
　－２：藻臭がなく、飲みやすい。
　０：藻臭が僅かにするが、飲める。
　＋２：藻臭が明らかにし、飲めない。
＜平均値＞
　Ａ：－０．５点以下
　Ｂ：－０．５点超０．６点以下
　Ｃ：０．６点超 2. 2. Odor of Emulsifying Composition The obtained emulsifying composition was dissolved in mineral water so that the concentration of astaxanthin was 6 mg / 100 g to prepare a beverage composition.
The prepared beverage composition was drunk by eight subjects, and the algae odor (the algae-like fishy odor contained in the mouth and coming out of the nose) was evaluated by the numerical values of the evaluation stages shown below. The average value obtained by arithmetically averaging the obtained values of each person was ranked by A, B, or C shown below, and used as an evaluation result. A is a practically preferable rank.
<Evaluation stage>
-2: No algae odor and easy to drink.
0: Slight algae odor, but drinkable.
+2: The algae odor is revealed and I cannot drink it.
<Average value>
A: -0.5 points or less B: -0.5 points or more 0.6 points or less C: 0.6 points or less
３．ヘキサナール含有量の測定
　得られた乳化組成物について、下記の条件で、キャリアガスとしてヘリウムガスを用いたガスクロマトグラフ質量分析を行い、ヘキサナール含有量を測定した。 3. 3. Measurement of Hexanal Content The obtained emulsified composition was subjected to gas chromatograph mass spectrometry using helium gas as a carrier gas under the following conditions, and the hexanal content was measured.
－測定装置及び測定条件－
　装置：７８９０Ｂ／５９７７Ａ（型番、アジレント・テクノロジー（株））
　分析カラム：ＤＢ－ＷＡＸ（商品名、アジレント・テクノロジー（株））
　注入量：１．０μＬ
　温度：注入口２００℃
　　　　カラム４０℃（１分保持）→１０℃／分で昇温→２２０℃
　ガス及びガス流量：ヘリウムガス（キャリアガス）、１ｍＬ／分
　イオン源温度：２３０℃
　イオン化法：ＥＩ -Measuring equipment and measurement conditions-
Equipment: 7890B / 5977A (model number, Agilent Technologies, Inc.)
Analysis column: DB-WAX (trade name, Agilent Technologies, Inc.)
Injection volume: 1.0 μL
Temperature: Injection port 200 ° C
Column 40 ° C (hold for 1 minute) → temperature rise at 10 ° C / min → 220 ° C
Gas and gas flow rate: Helium gas (carrier gas), 1 mL / min Ion source temperature: 230 ° C
Ionization method: EI
４．乳化組成物の粘度
　得られた乳化組成物の２５℃及び４０℃における粘度をそれぞれ振動式粘度計（型番：ＶＭ－１０Ａ－Ｌ、アズワン（株））を用いて測定した。 4. Viscosity of Emulsified Composition The viscosity of the obtained emulsified composition at 25 ° C. and 40 ° C. was measured using a vibrating viscometer (model number: VM-10AL, AS ONE Corporation), respectively.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　実施例１～４５の乳化組成物は、いずれもアスタキサンチンの原料由来の臭気が抑制され、低粘度であることが分かる。
　また、表１～４に示す結果から、乳化組成物中のヘキサナール量が多いと、ヒトが感知する臭気も強くなり、ヘキサナール量とヒトが感知する臭気との間には相関性があることが示された。 It can be seen that the emulsified compositions of Examples 1 to 45 all have a low viscosity because the odor derived from the astaxanthin raw material is suppressed.
In addition, from the results shown in Tables 1 to 4, when the amount of hexanal in the emulsified composition is large, the odor perceived by humans becomes stronger, and there is a correlation between the amount of hexanal and the odor perceived by humans. Shown.
　２０１９年３月２８日に出願された日本出願２０１９－０６４５９７の開示は、その全体が参照により本明細書に取り込まれる。
　本明細書に記載された全ての文献、特許出願、及び技術規格は、個々の文献、特許出願、及び技術規格が参照により取り込まれることが具体的かつ個々に記された場合と同程度に、本明細書中に参照により取り込まれる。 The disclosure of Japanese application 2019-064597, filed March 28, 2019, is incorporated herein by reference in its entirety.
All documents, patent applications, and technical standards described herein are to the same extent as if the individual documents, patent applications, and technical standards were specifically and individually stated to be incorporated by reference. Incorporated herein by reference.

Claims (13)

  1. 　アスタキサンチンと、油性成分と、水と、グリセリンと、乳化剤と、生コーヒー豆抽出物及びリンゴ抽出物からなる群より選択される少なくとも１種の抽出物と、を含み、
    　アスタキサンチンの含有量が乳化組成物の全質量に対して０．６質量％以上である乳化組成物。     It contains astaxanthin, an oily component, water, glycerin, an emulsifier, and at least one extract selected from the group consisting of green coffee bean extract and apple extract.
    An emulsified composition having an astaxanthin content of 0.6% by mass or more based on the total mass of the emulsified composition.
  2. 　前記アスタキサンチンの含有量が、乳化組成物の全質量に対して３質量％～１０質量％である請求項１に記載の乳化組成物。 The emulsified composition according to claim 1, wherein the content of the astaxanthin is 3% by mass to 10% by mass with respect to the total mass of the emulsified composition.
  3. 　前記生コーヒー豆抽出物及びリンゴ抽出物の合計固形分含有量が、乳化組成物の全質量に対して０．１質量％～１０質量％である請求項１又は請求項２に記載の乳化組成物。 The emulsified composition according to claim 1 or 2, wherein the total solid content of the green coffee bean extract and the apple extract is 0.1% by mass to 10% by mass with respect to the total mass of the emulsified composition. object.
  4. 　前記生コーヒー豆抽出物における総ポリフェノール含有量が、生コーヒー豆抽出物の全質量に対して４０質量％以上であり、前記リンゴ抽出物における総ポリフェノール含有量が、リンゴ抽出物の全質量に対して８０質量％以上である、請求項１～請求項３のいずれか１項に記載の乳化組成物。 The total polyphenol content in the raw coffee bean extract is 40% by mass or more with respect to the total mass of the raw coffee bean extract, and the total polyphenol content in the apple extract is based on the total mass of the apple extract. The emulsified composition according to any one of claims 1 to 3, which is 80% by mass or more.
  5. 　前記生コーヒー豆抽出物における水溶性のポリフェノール含有量が、生コーヒー豆抽出物の全質量に対して２０質量％以上であり、前記リンゴ抽出物における水溶性のポリフェノール含有量が、リンゴ抽出物の全質量に対して１質量％以上である、請求項１～請求項４のいずれか１項に記載の乳化組成物。 The water-soluble polyphenol content in the green coffee bean extract is 20% by mass or more with respect to the total mass of the green coffee bean extract, and the water-soluble polyphenol content in the apple extract is the apple extract. The emulsified composition according to any one of claims 1 to 4, which is 1% by mass or more based on the total mass.
  6. 　前記水溶性のポリフェノールが、クロロゲン酸、フェルロイルキナ酸、ジカフェオイルキナ酸、フェルラ酸、ｐ－クマル酸、カフェ酸、カテキン、フロリジン、プロシアニジン、アントシアニン、及びタンニンからなる群より選択されるポリフェノールである請求項５に記載の乳化組成物。 The water-soluble polyphenol is selected from the group consisting of chlorogenic acid, feruroylquinic acid, dicaffeoil quinic acid, ferulic acid, p-coumaric acid, caffeic acid, catechin, floridine, procyanidin, anthocyanin, and tannin. The emulsified composition according to claim 5.
  7. 　前記水溶性のポリフェノールが、乳化組成物の全質量に対して０．０１質量％以上含まれる請求項５又は請求項６に記載の乳化組成物。 The emulsified composition according to claim 5 or 6, wherein the water-soluble polyphenol is contained in an amount of 0.01% by mass or more based on the total mass of the emulsified composition.
  8. 　前記グリセリンの含有量が、乳化組成物の全質量に対して３０質量％～６０質量％である請求項１～請求項７のいずれか１項に記載の乳化組成物。 The emulsified composition according to any one of claims 1 to 7, wherein the content of the glycerin is 30% by mass to 60% by mass with respect to the total mass of the emulsified composition.
  9. 　前記乳化剤が、ポリグリセリン脂肪酸エステル、酵素分解レシチン、及びショ糖脂肪酸エステルからなる群より選択される少なくとも１種を含む請求項１～請求項８のいずれか１項に記載の乳化組成物。 The emulsified composition according to any one of claims 1 to 8, wherein the emulsifier contains at least one selected from the group consisting of polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester.
  10. 　前記ポリグリセリン脂肪酸エステルが、ポリグリセリンと炭素数１６以上の脂肪酸とのエステルである請求項９に記載の乳化組成物。 The emulsified composition according to claim 9, wherein the polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid having 16 or more carbon atoms.
  11. 　前記ポリグリセリン脂肪酸エステルが、ポリグリセリンと飽和脂肪酸とのエステルである請求項９又は請求項１０に記載の乳化組成物。 The emulsified composition according to claim 9 or 10, wherein the polyglycerin fatty acid ester is an ester of polyglycerin and saturated fatty acid.
  12. 　酵素分解レシチンを少なくとも含み、当該酵素分解レシチンの含有量が、乳化組成物の全質量に対して０．０１質量％～１０質量％である請求項９～請求項１１のいずれか１項に記載の乳化組成物。 The invention according to any one of claims 9 to 11, wherein at least the enzymatically decomposed lecithin is contained, and the content of the enzymatically decomposed lecithin is 0.01% by mass to 10% by mass with respect to the total mass of the emulsified composition. Emulsification composition.
  13. 　請求項１～請求項１２のいずれか１項に記載の乳化組成物を含む飲料。 A beverage containing the emulsified composition according to any one of claims 1 to 12.
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JP2009027958A (en) * 2007-07-26 2009-02-12 Nof Corp Emulsified substance containing astaxanthin, and method for producing the same
JP2011167203A (en) * 2003-12-19 2011-09-01 Menicon Co Ltd Oral administration composition containing astaxanthin, method for producing the composition, and method for using the composition
CN103987278A (en) * 2011-10-14 2014-08-13 Mjn美国控股有限责任公司 Nutritional phytonutrient compositions
WO2016084887A1 (en) * 2014-11-27 2016-06-02 大正製薬株式会社 Aqueous liquid beverage

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Publication number Priority date Publication date Assignee Title
JP2011167203A (en) * 2003-12-19 2011-09-01 Menicon Co Ltd Oral administration composition containing astaxanthin, method for producing the composition, and method for using the composition
JP2008206474A (en) * 2007-02-27 2008-09-11 Fujifilm Corp Coffee bean extract-containing aqueous composition, packaged beverage, method for producing the coffee bean extract-containing aqueous composition, and method for preventing precipitation of coffee bean extract
JP2009027958A (en) * 2007-07-26 2009-02-12 Nof Corp Emulsified substance containing astaxanthin, and method for producing the same
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WO2016084887A1 (en) * 2014-11-27 2016-06-02 大正製薬株式会社 Aqueous liquid beverage

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