JP2014168484A - Container-packed beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a container-packed beverage having stable flavor even after long-term storage.SOLUTION: The container-packed beverage includes N-acetylglucosamine, oil-in-water type emulsion particles, and a radical scavenger. The oil-in-water type emulsion particles have a particle size of 200 nm or less and include astaxanthin. The radical scavenger is ascorbic acids. The container-packed beverage has a pH of 2 to 5 at 20°C.

Description

  The present invention relates to a packaged beverage, and particularly to a packaged beverage containing an oily component.

Conventionally, in order to add an oily component that is insoluble or hardly soluble in water to an aqueous beverage or an aqueous food, it has been generally dispersed in an aqueous medium as a so-called emulsion using means such as emulsification. However, when an emulsion is added to an aqueous beverage or an aqueous food, the oily component contained in the emulsion changes with time and the flavor changes.
Various formulations have been developed to solve this. For example, in Patent Document 1, a hydrophilic antioxidant such as ascorbic acid and a lipophilic antioxidant such as vitamin E are added to an aqueous phase and an oil phase, respectively, to thereby prevent flavor deterioration. A W-type emulsion-containing beverage is disclosed.
Patent Document 2 discloses a beverage that can prevent flavor deterioration and stabilize quality by containing isochlorogenic acid, caffeic acid and the like and an apple extract.

Japanese Patent No. 3710183 Japanese Patent No. 3420339

However, although patent document 1 improves flavor degradation, such as coffee and tea, it was inadequate to prevent the flavor degradation of soft drinks. Moreover, in the technique of patent document 2, the stabilization effect with respect to the change of the flavor of the aqueous composition containing an oil-in-water emulsion was not enough.
Accordingly, an object of the present invention is to provide a packaged beverage having a stable flavor over a long period of time.

The present invention is as follows.
[1] A container-packed beverage containing N-acetylglucosamine, oil-in-water emulsion particles, and a radical scavenger, wherein the oil-in-water emulsion particles have a particle size of 200 nm or less, and the oil-in-water emulsion particles are A packaged beverage comprising astaxanthin, the radical scavenger being ascorbic acid, and having a pH of 2 to 5 at 20 ° C.

[2] The container-packed beverage according to the above [1], wherein the oil-in-water emulsion particles further contain at least one of a phospholipid and a nonionic surfactant.
[3] The packaged beverage according to the above [1] or [2], wherein the component concentration is 0.1% by mass to 20% by mass with respect to the total mass of the aqueous composition constituting the packaged beverage.
[4] The container-packed beverage according to any one of [1] to [3], further including a collagen peptide.

  According to the present invention, a packaged beverage having a stable flavor over a long period of time can be provided.

The packaged beverage of the present invention contains glucosamines and oil-in-water emulsion particles.
In the present invention, by combining glucosamines with an aqueous composition containing oil-in-water (O / W) emulsion particles, the flavor of the oil component is stabilized, and a packaged beverage having a stable flavor over a long period of time is obtained. Can do.

In particular, the present invention is preferably applied to soft drinks having a low component concentration and easily losing flavor. The “soft drink” in the present invention is an aqueous composition having a low component concentration, and refers to a beverage containing less than 1 volume percent of ethanol excluding lactic acid bacteria beverages, milk and dairy products, and includes coffee, tea, tea, Cocoa shall not be included.
It is preferable that the component density | concentration in the packaged drink of this invention is 0.1 mass%-20.0 mass% with respect to the total mass of the aqueous composition which comprises a packaged drink, 0.3-17.0. It is more preferable that it is mass%, and it is especially preferable that it is 0.5-14.0 mass%.
The `` component concentration '' in the present invention refers to the concentration of all components except pure water in the aqueous composition constituting the packaged beverage, including alcohol and oils and fats, whether solid or liquid at room temperature, It is included in the range of “component concentration”.
The present invention will be described below.

[Glucosamines]
The glucosamine in the present invention means glucosamine or a derivative thereof. Glucosamines are a type of amino sugar that is made from glucose in the body, and are distributed in cartilage, nails, tendons, ligaments, heart valves and connective tissues as a component of glycoproteins in the body of animals, and typical examples are proteoglycans. is there. Glucosamine is a basic nutrient component for forming chondrocytes, plays an important role in the metabolism of cells in joints, and is useful not only for aging but also for preventing joint degeneration due to exercise. Glucosamine is also used for the treatment of osteoarthritis (see Japanese Patent Application Laid-Open No. 62-185017).
The term “glucosamine” as used herein refers to a sugar having a hydroxyl group substituted with an amino group. It is naturally contained in animal, plant, and microbial polysaccharides, mucopolysaccharides, glycoproteins, glycolipids, bacterial cell wall peptidoglycans, and lipopolysaccharides, and the chemical system name is said to be 2-amino-2-deoxyglucose. Glucosamine is industrially obtained, for example, by hydrolyzing chitin as a raw material.

The glucosamines in the present invention may be used in the form of sulfates or hydrochlorides from the viewpoint of their stability. In addition to inorganic acids such as sulfates and hydrochlorides, acetates, citrates, etc. Organic acid salts can also be used, but among these, hydrochlorides or sulfates are particularly preferable. In the present invention, the glucosamines are preferably natural products, but can be used as synthetic products.
The glucosamines in the present invention are preferably derivatives such as D-glucosamine and N-acetylglucosamine, and N-acetylglucosamine is particularly preferable from the viewpoint of flavor stability.

  N-acetylglucosamine is a white crystalline powder with low hygroscopicity having a good sweetness about one-half that of sugar. Natural type N-acetylglucosamine is obtained by hydrolyzing natural polysaccharide chitin derived from the shell of crustaceans such as crabs and shrimps with acids and enzymes. Similarly, D-glucosamine hydrochloride obtained by complete acid hydrolysis of chitin can be acetylated by chemical synthesis to obtain N-acetylglucosamine, but currently N-acetylglucosamine is a chemically synthesized product in Japan. Since it cannot be used as a food in Japan, N-acetylglucosamine can be obtained by hydrolyzing chitin with an acid and / or an enzyme, for example, the method disclosed in Japanese Patent No. 1822027. The natural form of N-acetylglucosamine produced must be used.

Glucosamines may be contained in either the aqueous phase or the oil phase of the beverage, but are preferably contained in the aqueous phase from the viewpoint of solubility.
It is preferable that 10-2000 mg is contained in 50 ml of drinks, glucosamines are more preferable, 30-1000 mg is more preferable, and 50-600 mg is especially preferable. If the content is 10 mg / 50 ml or more, the effect of stabilizing the flavor of the beverage containing the oil-in-water type emulsion particles is sufficient. By making the content 2000 mg / 50 ml or less, the sweetness of the beverage (untimed) is achieved. The effect can be made moderate.

<Emulsion particles>
In the present invention, the oil-in-water emulsion particles mean oil droplets in the oil-in-water emulsion composition.
The oil-in-water emulsion particles in the container-packed beverage of the present invention are not particularly limited as long as they are finally contained in the aqueous composition constituting the container-packed beverage, but the oil-in-water emulsion composition is added to the aqueous composition. By this, the container-packed drink of this invention can be comprised. In this case, the oil-in-water emulsion composition can be blended so as to be 0.02% by mass to 20% by mass with respect to the total mass of the aqueous composition constituting the packaged beverage. It is more preferably 10% by mass, and further preferably 0.2% by mass to 4.0% by mass. If it is 0.02% by mass or more, the flavor can be stabilized for a long time while ensuring the function of the functional component, and if it is 20% by mass or less, the emulsion particles are efficiently blended in the aqueous composition. Is preferable.

[Oil component]
The oil component used in the emulsion composition applicable to the packaged beverage of the present invention will be described.
The oily component that can be used in the present invention is not particularly limited as long as it is a component that does not dissolve in an aqueous medium but dissolves in an oily medium, but carotenoids, fat-soluble vitamins, fat-soluble vitamin-like substances Other oils and fats are preferably used alone or in combination of two or more.

[Carotenoids]
As the carotenoids (also referred to as carotenoids) in the present invention, carotenoids containing natural pigments can be preferably mentioned, and these are pigments of yellow to red terpenoids, and include plants, algae, and bacteria. Things are included.
Moreover, it is not limited to the thing of natural origin, Any thing will be contained in the carotenoid in this invention if it can be obtained in accordance with a conventional method. For example, many of the carotenoids of carotenoids described below are also produced by synthesis, and most of commercially available β-carotene is produced by synthesis.

Examples of carotenoids include hydrocarbons (carotenes) and oxidized alcohol derivatives thereof (xanthophylls).
Examples of carotenes include α-carotene, β-carotene, “carotene” (a mixture of α- and β-carotenes), γ-carotene, δ-carotene, ε-carotene, lycopene, and the like.
Examples of xanthophylls include lutein, zeaxanthin, canthaxanthin, fucoxanthin, anteraxanthin, violaxanthin, astaxanthin, β-cryptoxanthin, and esters of those having a hydroxyl or carboxyl group.
In addition to these, the carotenoids described in “Carotenoids—Diversity and Physiological Activity—Shinichi Takaichi, Kankabo, 2006” can be appropriately selected and used as carotenoids in the present invention.
Many of the carotenoids occur naturally in the form of cis and trans isomers, but the composites are often racemic mixtures.

  Carotenoids can generally be extracted from plant materials. These carotenoids have a variety of functions, for example, lutein extracted from marigold petals is widely used as a raw material for poultry food, coloring the poultry skin and fat and eggs produced by poultry There is.

  In the present invention, the carotenoids are preferably 0.0001 to 0.1 mass with respect to the total mass of the beverage from the viewpoint of sufficiently obtaining the effects of the carotenoids (for example, antioxidant effect and coloring effect in the human body). %, More preferably 0.0005 to 0.05 mass%, still more preferably 0.001 to 0.02 mass%. If it is 0.0001 mass% or more, the effect of carotenoids is sufficient, and if it is 0.1 mass% or less, the effect can be efficiently obtained with respect to the addition amount, which is preferable.

The carotenoids used in the present invention are preferably xanthophylls from the viewpoint of stabilizing the flavor. Examples of particularly preferred xanthophyll include astaxanthins (derivatives such as astaxanthin and astaxanthin esters) and luteins (derivatives such as lutein and lutein esters). These can be used alone or in combination of two or more.
Astaxanthins extracted from natural materials using supercritical carbon dioxide are more preferable in terms of odor when powdered.

[Astaxanthins]
Astaxanthin is a red pigment with absorption maxima at 476 nm (ethanol) and 468 nm (hexane) and belongs to a kind of carotenoid xanthophyll (Davies, BH: In “Chemistry and Biochemistry of Plant Pigments”, TW Goodwin ed., 2nd. ed., 38-165, Academic Press, NY, 1976.). The chemical structure of astaxanthin is 3,3′-dihydroxy-β, β-carotene- ₄ , 4′-dione (C ₄₀ H ₅₂ O ₄ , molecular weight 596.82).

  Astaxanthin has a 3S, 3S′-form, 3S, 3R′-form (meso-form), 3R, 3R ′-, due to the configuration of the 3 (3 ′)-positioned hydroxyl groups of the ring structure present at both ends of the molecule. There are three isomers of the body. In addition, there are cis- and trans- isomers of conjugated double bonds at the center of the molecule. For example, all cis-, 9-cis and 13-cis isomers.

  The hydroxyl group at the 3 (3 ')-position can form an ester with a fatty acid. Astaxanthin obtained from krill is a diester (Yamaguchi, K., Miki, W., Toriu, N., Kondo, Y., Murakami, M., Konosu, S., Satake, M., Fujita). , T .: The composition of carotenoid pigments in the antarctic krill Euphausia superba, Bull. Jap. Sos. Sci. Fish., 1983, 49, p.1411-1415. The product obtained from Plumialis is 3S, 3S'-form, and contains many monoesters with one fatty acid (Renstrom, B., Liaaen-Jensen, S .: Fatty acids of some esterified carotenols, Comp. Biochem Physiol. B, Comp. Biochem., 1981, 69, p. 625-627.).

  Astaxanthin obtained from Phaffia Rhodozyma is a 3R, 3R′-form (Andrewes, AG, Starr, MP: (3R, 3′R) -Asttaxanthin from the yeast Phaffa rhodozyma, Phytochem., 1976, 15, p.1009. -1011.) And has the opposite structure to the 3S, 3S′-form normally found in nature. It also exists in free form that does not form esters with fatty acids (Andrewes, AG, Phaffia, HJ, Starr, MP: Carotenids of Phaffiarhodozyma, a red pigmented fermenting yeast, Phytochem., 1976, 15, p. 1003-1007.)

  Astaxanthin and its ester are R.I. Kuhn et al. First isolated from lobster (Astacus gammarus L.) and disclosed its putative structure (Kuhn, R., Soerensen, NA: The coloring matters of the lobster (Astacus gammarus L.), Z. Angew. Chem. , 1938, 51, p.465-466.). Since then, it has been clarified that astaxanthin is widely distributed in nature and usually exists as an astaxanthin fatty acid ester, and also exists as an astaxanthin protein (oborbin, cluster cyanine) bound to proteins in crustaceans (Cheesman , DF: Ovorubin, a chromoprotein from the eggs of the gastropod mollusc Pomacea canaliculata, Proc. Roy. Soc. B, 1958, 149, p.571-587.).

The astaxanthin and its ester (astaxanthins) may be contained in the powder composition of the present invention as an astaxanthin-containing oil separated and extracted from a natural product containing astaxanthin and / or its ester. Examples of such astaxanthin-containing oils include red yeast faffia, green algae hematococcus, marine bacteria, and the like, and extracts from the culture, extracts from Antarctic krill, and the like.
It is known that a haematococcus alga extract (haematococcus alga-derived pigment) differs from a krill-derived pigment or synthesized astaxanthin in terms of the type of ester and its content.

  Astaxanthins that can be used in the present invention may be the above-mentioned extract (extract extract), a product obtained by appropriately purifying the extract as necessary, or a synthetic product. As the astaxanthins, those extracted from Haematococcus alga (hereinafter also referred to as Haematococcus alga extract) are particularly preferred from the viewpoint of quality and productivity.

Specific examples of the haematococcus alga extract that can be used in the present invention include Haematococcus pluviaris, Haematococcus lacustris, Examples thereof include Haematococcus droebakensis, Haematococcus zimbabiensis, and the like.
The method for culturing Haematococcus algae that can be used in the present invention can employ various methods disclosed in JP-A-8-103288 and the like, and is not particularly limited. What is necessary is just to change the form to a cyst cell.

The Haematococcus alga extract that can be used in the present invention is prepared by using the above-mentioned raw materials, if necessary, by crushing the cell wall by a method disclosed in, for example, JP-A-5-68585, etc., and adding acetone, ether, chloroform, and alcohol. It can be obtained by adding an organic solvent such as (ethanol, methanol, etc.) or an extraction solvent such as supercritical carbon dioxide.
The Haematococcus alga extract contains astaxanthin or an ester thereof as the pure pigment, as in the dye described in JP-A-2-49091, and the ester is generally at least 50 mol%, preferably 75 mol. % Or more, more preferably 90 mol% or more.

In addition, in the present invention, commercially available Haematococcus alga extract can be used, for example, ASTOTS-S, -2.5O, -5O, -10O, etc., manufactured by Takeda Shiki Co., Ltd. Examples include Asteryl Oil 50F and 5F manufactured by Fuji Chemical Industry Co., Ltd., and BioAstin SCE7 manufactured by Toyo Enzyme Chemical Co., Ltd.
In the present invention, the content of pure astaxanthin in the Haematococcus alga extract is preferably 0.001 to 50% by mass, more preferably 0.01 to 25% by mass from the viewpoint of extraction cost. It is.

[Luteins]
Lutein is a carotenoid (molecular formula is C ₄₀ H ₅₆ O ₂ ) contained in green-yellow vegetables such as spinach, and corresponds to dihydroxy-α-carotene, which has antioxidant activity including singlet oxygen scavenging activity, or cancer. The preventive effect has also been confirmed. In addition, lutein is abundant in the retinal macular region and is considered to function as a protective action against light, and it has been reported that it leads to the prevention of age-related macular degeneration.

Furthermore, in recent years it has been suggested that cataract prevention effects have been epidemiologically [Lyle BJ, Mares-Perlman JA, Klein BE, Klein R, Palta M, Bowen PE and Greger JL. 1999. Serum carotenoids and tocopherols and incidence of age- Am J Clin Nutr 69: 272-277 Lyle BJ, Mares-Perlman JA, Klein BE, Klein R and Greger JL. 1999. Antioxidant intake and risk of incidentage-related nuclear cataracts in the Beaver Dam Eye Study. Am J Epidemiol 149: 801-809], because lutein is the only carotenoid detected in the lens, it has attracted attention as a substance that maintains eye health.
The origin of lutein in the present invention is not particularly limited, and may be derived from any source.

[Fat-soluble vitamins]
Examples of the fat-soluble vitamins in the present invention include fat-soluble vitamin Es (tocopherols), retinoids, vitamin Ds, and oil-solubilized derivatives of ascorbic acid and erythorbic acid. It is preferable that the fat-soluble vitamin E is highly usable as a radical scavenger.

Fat-soluble vitamin Es include, but are not limited to, tocopherol and tocotrienol and their derivatives, such as dl-α-tocopherol, dl-β-tocopherol, dl-γ-tocopherol, dl-δ-tocopherol, acetic acid. dl-α-tocopherol, nicotinic acid-dl-α-tocopherol, linoleic acid-dl-α-tocopherol, tocopherols and their derivatives such as dl-α-tocopherol succinate, α-tocotrienol, β-tocotrienol, γ-tocotrienol, and δ-tocotrienol. These may be used singly or in combination, but are preferably used in the form of a mixture, and those in the form of a mixture include those called extracted tocopherol, mixed tocopherol and the like.
The content of the fat-soluble vitamin E is 0.001 to 1.0 with respect to the total mass of the beverage from the viewpoint of the effect of the fat-soluble vitamin E (a beneficial effect on the human body and an effect as a radical scavenger). % By mass is preferable, 0.003 to 0.7% by mass is more preferable, and 0.005 to 0.5% by mass is particularly preferable.

Examples of retinoids include retinol, 3-hydroretinol, retinal, 3-hydroretinal, retinoic acid, 3-dehydroretinoic acid, vitamin A acetate and other vitamin A; α, β, γ-carotene, β-cryptoxanthin, Examples thereof include carotenoids such as echinenone and provitamins A such as xanthophyll. Examples of vitamin Ds include vitamin Ds such as vitamins D2 to D7.
Examples of other fat-soluble vitamin substances include esters such as vitamin E nicotinate; vitamin Ks such as vitamins K1 to K3.
Examples of oil-solubilized derivatives such as ascorbic acid and erythorbic acid include stearic acid L-ascorbyl ester, tetraisopalmitic acid L-ascorbyl ester, palmitic acid L-ascorbyl ester, palmitic acid erythorbyl ester, tetraisopalmitic acid erythorbyl ester, Examples include vitamin C fatty acid esters such as ascorbyl dioleate, and fatty acid esters of vitamin B6 such as pyridoxine dipalmitate, pyridoxine tripalmitate, pyridoxine dilaurate, and pyridoxine dioctanoate.

[Fat-soluble vitamin-like substance]
A vitamin-like substance is a general term for substances that can be synthesized in the body and that act like vitamins, and are fat-soluble.
Examples of the fat-soluble vitamin-like substance include ubiquinones and omega-3 oils and fats (oils and fats containing EPA, DHA, linolenic acid, etc.).
[Ubiquinones]
Examples of ubiquinones include coenzyme Q such as coenzyme Q10 (ubidecalenone). Coenzyme Q10 was approved and sold in Japan in 1974 as an ethical drug for metabolic cardiotonic drugs. Since then, it has been treated as a medicine including OTC. On the other hand, overseas (mainly Europe and America) has been growing in demand for health food materials with high effectiveness and safety for the past 10 years. And in Japan, in 2001, the Ministry of Health, Labor and Welfare's Director General of Pharmacy “Revision of Standards on the Scope of Drugs” (Pharmaceutical Development No. 243) stated that Coenzyme Q10 is “essential as an ingredient that is recognized as a food unless it is intended to have a medicinal effect. (Raw materials) "list has been released and the regulation has been relaxed so that it can be handled as food. In Japan, attention has been paid to the various functions of this food material, and many general foods (so-called health foods) containing coenzyme Q10 are being commercialized.
The content of ubiquinones is preferably 0.002 to 2.0 mass% with respect to the mass of the whole beverage, from the viewpoint of the effects of the ubiquinones (such as beneficial effects on the human body), and 0.01 to 1.5 The mass% is more preferable, and 0.02 to 1.0 mass is particularly preferable.

[Ω-3 oils and fats]
Examples of omega-3 oils include linolenic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and fish oils containing these.
The content of ω-3 oils and fats is preferably 0.002 to 20% by mass with respect to the mass of the whole beverage, from the viewpoint of the effects of ω-3 oils and fats (beneficial effects on the human body, etc.), 0.01 -14 mass% is more preferable, and 0.02-8 mass is especially preferable.

[Oil]
In addition to the above, compounds that can be used as oil components include liquid oils (fatty oils) and solid oils (fats) at room temperature.
Examples of the liquid oil include olive oil, camellia oil, macadamia nut oil, castor oil, avocado oil, evening primrose oil, turtle oil, corn oil, mink oil, rapeseed oil, egg yolk oil, sesame oil, persic oil, wheat germ oil, and sasanca Oil, flaxseed oil, safflower oil, cottonseed oil, eno oil, soybean oil, peanut oil, tea seed oil, kaya oil, rice bran oil, cinnagari oil, Japanese kiri oil, jojoba oil, germ oil, triglycerin, glycerin trioctanoate, Examples include glycerin triisopalmitate, salad oil, safflower oil (safflower oil), palm oil, coconut oil, peanut oil, almond oil, hazelnut oil, walnut oil, grape seed oil, squalene, and squalane.
Moreover, as the solid fats and oils, beef tallow, hardened beef tallow, beef leg fat, beef bone fat, mink oil, egg yolk oil, pork tallow, horse fat, sheep fat, hardened oil, cocoa butter, palm oil, hardened palm oil, Palm oil, palm hardened oil, owl, owl kernel oil, hardened castor oil and the like can be mentioned.
Among these, coconut oil, which is a medium-chain fatty acid triglyceride, is preferably used from the viewpoint of the particle size and stability of the emulsion composition.

  Other oily components include, for example, hydrocarbons such as liquid paraffin, paraffin, petrolatum, ceresin, microcrystalline wax, waxes such as carnauba wax, candelilla wax, jojoba oil, beeswax, lanolin, isopropyl myristate, myristic acid 2 -Esters such as octyldodecyl, cetyl 2-ethylhexanoate, diisostearyl malate, fatty acids such as palmitic acid, stearic acid, isostearic acid, linoleic acid, arachidonic acid, cetyl alcohol, stearyl alcohol, isostearyl alcohol, Examples include higher alcohols such as 2-octyldodecanol, silicone oils such as methylpolysiloxane and methylphenylpolysiloxane, other polymers, oil-soluble pigments, and oil-soluble proteins. . In addition, various plant-derived oils and animal-derived oils that are mixtures thereof are also included.

  In order to further improve the dispersibility in water, the oil component is preferably used in combination of two or more. As the oil component that can be used in combination for this purpose, DHA, squalene, and squalane are preferable, and squalene is particularly preferable. In particular, in the case of an oily component that is solid at room temperature, such as coenzyme Q10, it is particularly preferable to use it together with DHA, squalene, squalane and the like.

  The content of the oil component in the emulsion composition is preferably 0.1 to 50% by mass, more preferably 0.3 to 25% by mass, and still more preferably 0, from the viewpoints of refining the emulsion particle size and emulsion stability. 5 to 10% by mass.

[Phospholipid]
In the present invention, phospholipid is an ester composed of fatty acid, alcohol, phosphoric acid and nitrogen compound among complex lipids, and is a group having phosphate ester and fatty acid ester, and refers to glycerophospholipid, sphingophospholipid, and lecithin. Sometimes called. Details will be described below.

  Examples of the phospholipid that can be used in the present invention include lecithin, phosphatidic acid, bisphosphatidic acid, phosphatidylcholine, phosphatidylethanolamine, phosphatidylmethylethanolamine, phosphatidylserine, phosphatidylinositol, phosphatidylglycerol, diphosphatidylglycerol (cardiolipin) and the like. Glycerolecithin, sphingolecithin such as sphingomyelin, and the like. Moreover, various lecithins derived from plants such as soybeans, corn, peanuts, rapeseed, wheat and the like, those derived from animals such as egg yolk and cows, and microorganisms such as Escherichia coli can be mentioned. The origin of these phospholipids is not particularly limited, but purified ones are particularly suitable.

  Since phospholipids have a hydrophilic group and a hydrophobic group in the molecule, they have been widely used as emulsifiers in the food, pharmaceutical and cosmetic fields. Industrially, phospholipids having a purity of 60% or more are used as lecithin and can be used in the present invention. From the viewpoint of formation of fine oil droplet diameters and stability of functional oil components, This is generally called high-purity lecithin, which has a lecithin purity of 80% by mass or more, more preferably 90% by mass or more.

In the present invention, glycerophospholipid that has been enzymatically decomposed can be used as glycerophospholipid.
For example, lysolecithin (enzymatically decomposed lecithin) obtained by enzymatic degradation of lecithin is a product in which either one of fatty acids (acyl groups) bonded to the 1-position or 2-position of glycerophospholipid is lost. By using one fatty acid group, the hydrophilicity of lecithin can be improved, and the emulsifiability and dispersibility in water can be improved.
Lysolecithin can be obtained by hydrolysis of lecithin with an acid or alkali catalyst, but can be obtained by hydrolysis of lecithin using phospholipase A1 or A2.
When lyso compounds represented by such lysolecithin are represented by compound names, lysophosphatidic acid, lysophosphatidylglycerin, lysophosphatidylinositol, lysophosphatidylethanolamine, lysophosphatidylmethylethanolamine, lysophosphatidylcholine (lysolecithin), lysophosphatidylserine, etc. Is mentioned.

Furthermore, the glycerophospholipids typified by the above lecithin can also be used in the present invention after being hydrogenated or hydroxylated.
The hydrogenation is performed, for example, by reacting lecithin with hydrogen in the presence of a catalyst, and the unsaturated bond of the fatty acid moiety is hydrogenated. Hydrogenation improves the oxidation stability of lecithin.
Moreover, the said hydroxylation heats a lecithin with high concentration hydrogen peroxide and organic acids, such as an acetic acid, tartaric acid, and butyric acid, and the unsaturated bond of a fatty-acid part is hydroxylated. Hydroxylation improves the hydrophilicity of lecithin.
Among these, glycerophospholipids lecithin and lysolecithin are preferable from the viewpoint of emulsion stability, and lysolecithin is more preferable.

The phospholipid used in the present invention can be used alone or in the form of a mixture of plural kinds.
In the emulsion composition used in the present invention, the phospholipid content is preferably 0.1 to 10% by mass, more preferably 0.2 to 5% by mass, and still more preferably 0.3 to 2% by mass. is there.
When the content of the phospholipid is 0.1% by mass or more, the emulsion stability of the emulsion composition tends to be good. Moreover, it is preferable from the viewpoint of the emulsion stability of an emulsion composition by making the said content into 10 mass% or less, without an excess phospholipid separating from an oil-based component and forming a phospholipid dispersion in water.

[Surfactant]
As the surfactant in the present invention, a nonionic surfactant emulsifier (hydrophilic surfactant) that dissolves in an aqueous medium can greatly reduce the interfacial tension of the oil phase / water phase in the emulsion composition. As a result, it is preferable in that the particle diameter can be reduced.
Specifically, HLB of 8 or more is preferable, 10 or more is more preferable, and 12 or more is particularly preferable.
The upper limit value of the HLB value is not particularly limited, but is generally 20 or less, and preferably 18 or less.

Here, HLB is a hydrophilic-hydrophobic balance that is usually used in the field of surfactants, and a commonly used calculation formula such as the Kawakami formula can be used. In the present invention, the following Kawakami equation is adopted.
HLB = 7 + 11.7log (Mw / M0)
Here, Mw is the molecular weight of the hydrophilic group, and M0 is the molecular weight of the hydrophobic group.

Moreover, you may use the numerical value of HLB described in the catalog etc.
Further, as can be seen from the above formula, a surfactant having an arbitrary HLB value can be obtained by utilizing the additivity of HLB.

  The surfactant that can be used in the present invention is not particularly limited, but a nonionic surfactant is preferable. Examples of nonionic surfactants include glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan Examples include fatty acid esters. More preferred are polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid ester. In addition, the surfactant described above is not necessarily highly purified by distillation or the like, and may be a reaction mixture.

The polyglycerol fatty acid ester used in the present invention has an average degree of polymerization of 2 or more, preferably 6 to 15, more preferably 8 to 10 and a fatty acid having 8 to 18 carbon atoms such as caprylic acid and capric acid. , Esters with lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid. Preferred examples of polyglycerol fatty acid esters include hexaglycerol monooleate, hexaglycerol monostearate, hexaglycerol monopalmitate, hexaglycerol monomyristate, hexaglycerol monolaurate, decaglycerol monooleate , Decaglycerin monostearic acid ester, decaglycerin monopalmitic acid ester, decaglycerin monomyristic acid ester, decaglycerin monolauric acid ester and the like.
Among these, more preferably, decaglycerol monooleate (HLB = 12), decaglycerol monostearate (HLB = 12), decaglycerol monopalmitate (HLB = 13), decaglycerol monomyristate (HLB = 14), decaglycerin monolaurate (HLB = 16), and the like.
These polyglycerin fatty acid esters can be used alone or in combination.

  Examples of commercially available products include Nikko Chemicals, Inc., NIKKOL DGMS, NIKKOL DGMO-CV, NIKKOL DGMO-90V, NIKKOL DGDO, NIKKOL DGMIS, NIKKOL DGTI, NIKKOL DGTI, NIKKOL DGTI Tetraglyn 3-S, NIKKOL Tetraglyn 5-S, NIKKOL Tetraglyn 5-O, NIKKOL Hexaglyn 1-L, NIKKOL Hexaglyn 1-M, NIKKOL Hexaglyn 1-SV, NIKKOL Hexaglyn 1-O, NIKKOL Hexaglyn 3-S, NIKKOL Hexaglyn 4 -B, NIKKOL Hex aglyn 5-S, NIKKOL Hexaglyn 5-O, NIKKOL Hexaglyn PR-15, NIKKOL Decaglyn 1-L, NIKKOL Decaglyn 1-M, NIKKOL Decaglyn 1-SV, NIKKOL Decaglyn 1-50SV, NIKKOL Decaglyn 1-ISV, NIKKOL Decaglyn 1 -O, NIKKOL Decaglyn 1-OV, NIKKOL Decaglyn 1-LN, NIKKOL Decaglyn 2-SV, NIKKOL Decaglyn 2-ISV, NIKKOL Decaglyn 3-SV, NIKKOL Decaglyn 3-OV, NIKKOL Decaglyn 5-SV, NIKKOL Decaglyn 5- S, NIKKOL Decaglyn 5-IS, NIKKOL Decaglyn 5-OV, NIKKOL Decaglyn 5-O-R, NIKKOL Decaglyn 7-S, NIKKOL Decaglyn 7-O, NIKKOL Decaglyn 10-SV, NIKKOL Decaglyn 10-IS, NIKKOL Decaglyn 10- OV, NIKKOL Decaglyn 10-MAC, NIKKOL Decaglyn PR-20, Ryoto Polyglycerester, L-7D, L-10D, M-10D, P-8D, SWA-10D, SWA-15D, manufactured by Mitsubishi Chemical Foods Co., Ltd. , SWA-20D, S-24D, S-28D, O-15D, O-50D, B-70D, B-100D, ER-60D, LOP-12 DP, DS13W, DS3, HS11, HS9, TS4, TS2, DL15, DO13, Sunsoft Q-17UL, Sunsoft Q-14S, Sunsoft A-141C, Riken Vitamin Co., Ltd. Examples include Poem DO-100 and Poem J-0021.

  Among these, preferably, NIKKOL Decaglyn 1-L, NIKKOL Decaglyn 1-M, NIKKOL Decaglyn 1-SV, NIKKOL Decaglyn 1-50SV, NIKKOL Decaglyn 1-ISV, NIKKOL Decaglyn 1-O, NIKKOL Decaglyn 1-OV, NIKKOL Decaglyn 1-LN, Ryoto-polyglycerester L-7D, L-10D, M-10D, P-8D, SWA-10D, SWA-15D, SWA-20D, S-24D, S-28D, O-15D, O -50D, B-70D, B-100D, ER-60D, LOP-120DP.

The sorbitan fatty acid ester used in the present invention preferably has 8 or more carbon atoms, more preferably 12 or more. Preferred examples of sorbitan fatty acid esters include sorbitan monocaprylate, sorbitan monolaurate, sorbitan monostearate, sorbitan sesquistearate, sorbitan tristearate, sorbitan isostearate, sorbitan sesquiisostearate, sorbitan oleate, sorbitan sesquioleate And sorbitan trioleate.
These sorbitan fatty acid esters can be used alone or in combination.
As a commercial item, Nikko Chemicals Co., Ltd. make, NIKKOL SL-10, SP-10V, SS-10V, SS-10MV, SS-15V, SS-30V, SI-10RV, SI-15RV, SO-15 10V, SO-15MV, SO-15V, SO-30V, SO-10R, SO-15R, SO-30R, SO-15EX, manufactured by Daiichi Kogyo Seiyaku Co., Ltd., Sorgen 30V, 40V, 50V, 90, 110, manufactured by Kao Corporation, Rheodor AS-10V, AO-10V, AO-15V, SP-L10, SP-P10, SP-S10V, SP-S30V, SP-O10V, SP-O30V and the like. .

The sucrose fatty acid ester used in the present invention preferably has a fatty acid having 12 or more carbon atoms, more preferably 12-20.
Preferred examples of sucrose fatty acid esters include sucrose dioleate, sucrose distearate, sucrose dipalmitate, sucrose dimyristic ester, sucrose dilaurate, sucrose monooleate, sucrose Examples include sugar monostearate, sucrose monopalmitate, sucrose monomyristic ester, and sucrose monolaurate. Among these, sucrose monooleate, sucrose monostearate, sucrose Monopalmitate, sucrose monomyristate, and sucrose monolaurate are more preferable.
In the present invention, these sucrose fatty acid esters can be used alone or in combination.
Examples of commercially available products include Ryoto Sugar Esters S-070, S-170, S-270, S-370, S-370F, S-570, S-770, and S-970 manufactured by Mitsubishi Chemical Foods Corporation. , S-1170, S-1170F, S-1570, S-1670, P-070, P-170, P-1570, P-1670, M-1695, O-170, O-1570, OWA-1570, L -195, L-595, L-1695, LWA-1570, B-370, B-370F, ER-190, ER-290, POS-135, DK ester SS manufactured by Daiichi Kogyo Seiyaku Co., Ltd., F160, F140, F110, F90, F70, F50, F-A50, F-20W, F-10, F-A10E, Cosmelike B-30, S-10, S-50, S-70, S -110, S-160, S-190, SA-10, SA-50, P-10, P-160, M-160, L-10, L-50, L-160, L-150A, L-160A , R-10, R-20, O-10, O-150 and the like.
Among the above, preferably Leutou Sugar Esters S-1170, S-1170F, S-1570, S-1670, P-1570, P-1670, M-1695, O-1570, L-1695, DK Esters SS, F160, F140, F110, cosmetics S-110, S-160, S-190, P-160, M-160, L-160, L-150A, L-160A, O-150.

The polyoxyethylene sorbitan fatty acid ester used in the present invention preferably has a fatty acid having 8 or more carbon atoms, more preferably 12 or more. Moreover, as length (addition mole number) of the ethylene oxide of polyoxyethylene, 2-100 are preferable and 4-50 are more preferable.
Preferable examples of polyoxyethylene sorbitan fatty acid ester include sorbitan polyoxyethylene monocaprylate, sorbitan polyoxyethylene monolaurate, sorbitan polyoxyethylene monostearate, sorbitan polyoxyethylene sesquistearate, sorbitan polyoxyethylene tristearate Sorbitan polyoxyethylene isostearate, sorbitan polyoxyethylene sesquiisostearate, sorbitan polyoxyethylene oleate, sorbitan polyoxyethylene sesquioleate, sorbitan polyoxyethylene trioleate, and the like.
These polyoxyethylene sorbitan fatty acid esters can be used alone or in combination.
As a commercial item, Nikko Chemicals Co., Ltd. make, NIKKOL TL-10, NIKKOL TP-10V, NIKKOL TS-10V, NIKKOL TS-10MV, NIKKOL TS-106V, NIKKOL TS-30V, NIKKOL TS-30V, NIKOL TS-30V NIKKOL TO-10V, NIKKOL TO-10MV, NIKKOL
TO-106V, NIKKOL TO-30V, manufactured by Kao Corporation, Rheodor TW-L106, TW-L120, TW-P120, TW-S106V, TW-S120V, TW-S320V, TW-O106V, TW-O120V, Examples include TW-O320V, TW-IS399C, Rheodor Super SP-L10, TW-L120, Sorgen TW-20, TW-60V, TW-80V, etc., manufactured by Daiichi Kogyo Seiyaku Co., Ltd.

0.5-30 mass% is preferable with respect to an emulsion composition, and, as for the addition amount of the said surfactant, 1-20 mass% is more preferable, and 2-15 mass% is still more preferable.
By setting the amount of the surfactant to 0.5% by mass or more, the interfacial tension between the oil phase and the water phase can be easily lowered, and by setting the amount to 30% by mass or less, the emulsion composition is not made excessive. This is preferable because it is difficult to cause problems such as excessive foaming.

<Other ingredients>
The present aqueous composition can contain other components in addition to the above components. In the case of an oil-soluble component, each component can be included as an oil-based component of the emulsion composition. On the other hand, in the case of a water-soluble component, any component can be used as long as it is finally contained in the aqueous composition. It may be combined in the form of

[Radical scavenger]
In this invention, it is preferable that a radical scavenger is included.
The radical scavenger is an additive that suppresses the generation of radicals and also captures the generated radicals as quickly as possible and plays a role in breaking the chain reaction (Source: “Oil Chemistry Handbook 4th Edition”, Japan Oil Chemists' Society). Ed. 2001).

As a direct method for confirming the function as the radical scavenger, there is known a method in which the state of trapping radicals by mixing with a reagent is measured by a spectrophotometer or an ESR (electron spin resonance apparatus). In these methods, DPPH (1,1-diphenyl-2-picrylhydrazyl) or galvinoxyl radical is used as a reagent.
In the present invention, the time required to raise the peroxide value (POV value) of fats and oils to 60 meq / kg using the autoxidation reaction of fats and oils under the following experimental conditions is more than twice that of the blank. Certain compounds are defined as “radical scavengers”. The peroxide value (POV value) of fats and oils is measured by a conventional method.
<Conditions>
Oil and fat: Olive oil Sample addition amount: 0.1% by mass based on oil and fat
Test method: The sample was heated at 190 ° C., the POV value was measured by a conventional method over time, and the time for 60 meq / kg was calculated.

The radical scavenger in the present invention is preferably a radical scavenger in which the time required to reach the POV value of 60 meq / kg is 5 times or more that of the blank from the viewpoint of the stability against emulsion oxidation.
Compounds that can be used as radical scavengers of the present invention are described in “Theory and Practice of Antioxidants” (Enomoto, Sanshobo 1984) and “Antioxidants Handbook” (Saruwatari, Nishino, Tabata, Taiseisha 1976). Of the various antioxidants described, any antioxidant can be used as long as it functions as a radical scavenger. Specifically, compounds having phenolic OH, amine compounds such as phenylenediamine, and oils of ascorbic acid and erythorbic acid Examples include solubilized derivatives.

  Preferred radical scavengers (antioxidants) below include, for example, (i) a compound group consisting of ascorbic acid or erythorbic acid or a salt thereof, or an ascorbic acid derivative or an erythorbic acid derivative or a salt thereof; There may be mentioned at least two compounds selected from the group consisting of:

  The content of the radical scavenger is preferably 0.02 to 4% by mass, more preferably 0.03 to 3% by mass, and particularly preferably 0.05 to 2% by mass with respect to the mass of the entire beverage. If it is 0.02% by mass or less, the flavor stabilizing effect may not be sufficiently obtained, and if it is 4% by mass or more, the acidity may become too strong.

(I) Ascorbic acid or erythorbic acid or salts thereof Ascorbic acid or ascorbic acid derivatives or salts thereof include L-ascorbic acid, L-ascorbic acid Na, L-ascorbic acid K, L-ascorbic acid Ca, and L-ascorbic acid phosphorus Acid ester, magnesium salt of L-ascorbic acid phosphate, L-ascorbic acid sulfate, L-ascorbic acid sulfate disodium salt, L-ascorbic acid stearate, L-ascorbic acid 2-glucoside, L-ascorbyl Acid palmitate ester, tetraisopalmitate L-ascorbyl and the like can be mentioned. Among these, L-ascorbic acid, L-ascorbic acid Na, L-ascorbic acid stearate, L-ascorbic acid 2-glucoside, L-ascorbyl palmitate, magnesium salt of L-ascorbic acid phosphate, L-ascorbic acid sulfate disodium salt and L-ascorbyl tetraisopalmitate are particularly preferred.

  As erythorbic acid or erythorbic acid derivatives or salts thereof, erythorbic acid, erythorbic acid Na, erythorbic acid K, erythorbic acid Ca, erythorbic acid phosphate ester, erythorbic acid sulfate ester, erythorbic acid palmitic acid ester, tetraisopalmitic acid erythorbyl, etc. Is mentioned. Of these, erythorbic acid and erythorbic acid Na are particularly preferred.

  As the radical scavenger belonging to the compound group (i) used in the present invention, commercially available ones can be appropriately used. For example, L-ascorbic acid (Takeda Pharmaceutical, Fuso Chemical, BASF Japan, Daiichi Pharmaceutical, etc.), L-ascorbic acid Na (Takeda Pharmaceutical, Fuso Chemical, BASF Japan, Daiichi Pharmaceutical, etc.), Ascorbic acid 2-glucoside (Product name: AA-2G: Hayashibara Biochemical Research Institute), Mg as L-ascorbate phosphate (Product name: Ascorbic acid PM “SDK” (Showa Denko), Product name: NIKKOL VC-PMG (Nikko Chemicals), Product name: Seamate (Takeda) Pharmaceutical industry)), ascorbyl palmitate (DSM Nutrition Japan, Kongo Pharmaceutical, Merck, etc.).

(Ii) Compound group consisting of polyphenols As a compound group consisting of polyphenols, flavonoids (catechin, anthocyanin, flavone, isoflavone, flavan, flavanone, rutin), phenolic acids (chlorogenic acid, ellagic acid, gallic acid, propyl gallate) ), Lignans, curcumins, coumarins and the like. Moreover, since these compounds are contained in a large amount in the following natural product-derived extracts, they can be used in the form of extracts.

  For example, licorice extract, cucumber extract, caquette extract, gentian (gentian) extract, Gentian extract, cholesterol and its derivatives, hawthorn extract, peonies extract, ginkgo biloba extract, scallop (Ogon) extract, carrot Extract, Maika (Maika, Hamanasu) extract, Sunpens (Kawara-Ketsumei) extract, Tormentilla extract, Parsley extract, Button (buttonpi) extract, Mokka (bokeh) extract, Melissa extract, Yashajitsu (Yasha) extract , Yukinoshita extract, Rosemary (mannenrou) extract, lettuce extract, tea extract (Oolong tea, black tea, green tea, etc.), microbial fermentation metabolites, Rakan fruit extract, etc. (in parentheses are plant aliases) , Herbal medicine name etc. were described.) Among these polyphenols, catechin, rosemary extract, glucosyl rutin, ellagic acid, and gallic acid are particularly preferable.

  As the radical scavenger belonging to the compound group (ii) used in the present invention, those commercially available in general can be appropriately used. For example, ellagic acid (Wako Pure Chemicals, etc.), rosemary extract (trade names RM-21A, RM-21E: Mitsubishi Chemical Foods, etc.), catechin (trade names Sancatol W-5, No. 1: Taiyo Kagaku, etc.) , Na gallate (trade name: Sancatol: Taiyo Kagaku, etc.), rutin, glucosylrutin, enzymatically-decomposed rutin (trade names: rutin K-2, P-10: Kiriya Chemical, trade name: αG rutin: Hayashibara Biochemical Laboratory ) And the like.

[Polyhydric alcohol]
The container-packed beverage of the present invention preferably contains a polyhydric alcohol from the viewpoints of particle size, stability, and antiseptic properties, and particularly preferably in an emulsion composition.
The polyhydric alcohol has a moisturizing function and a viscosity adjusting function. The polyhydric alcohol also has a function of reducing the interfacial tension between water and an oil and fat component, facilitating the widening of the interface, and facilitating the formation of fine and stable fine particles.
From the above, the emulsion composition contains a polyhydric alcohol from the viewpoint that the emulsion particle diameter can be further refined and can be stably maintained over a long period of time while the particle diameter is in a fine particle diameter state. preferable.
Moreover, the addition of a polyhydric alcohol can lower the water activity of the emulsion composition and suppress the growth of microorganisms.

The polyhydric alcohol that can be used in the present invention is not particularly limited as long as it is a dihydric or higher alcohol.
Examples of the polyhydric alcohol include glycerin, diglycerin, triglycerin, polyglycerin, 3-methyl-1,3-butanediol, 1,3-butylene glycol, isoprene glycol, polyethylene glycol, and 1,2-pentanediol. 1,2-hexanediol, propylene glycol, dipropylene glycol, polypropylene glycol, ethylene glycol, diethylene glycol, pentaerythritol, neopentyl glycol, maltitol, reduced starch syrup, sucrose, lactitol, palatinit, erythritol, sorbitol, mannitol, xylitol, Xylose, glucose, lactose, mannose, maltose, galactose, fructose, inositol, pentaerythritol, maltoto Orth sorbitan, trehalose, starch degradation sugars, starch decomposing sugar reduced alcohol and the like, can be used in the form of a single or a plurality of kinds of mixtures.

  As the polyhydric alcohol, it is preferable to use a polyhydric alcohol having 3 or more hydroxyl groups in one molecule. Thereby, the interfacial tension between the aqueous solvent and the oil and fat component can be reduced more effectively, and finer and more stable fine particles can be formed. As a result, the intestinal absorbability at the time of oral ingestion can be made higher.

  Among the polyhydric alcohols that satisfy the above-described conditions, particularly when glycerin is used, the particle diameter of the emulsion becomes smaller, and it is preferable because the particle diameter is kept small and stable for a long period of time. .

From the viewpoint of the viscosity of the emulsion composition, the content of the polyhydric alcohol is preferably 10 to 90% by mass with respect to the total mass of the emulsion composition, in addition to the particle size, stability and antiseptic properties described above. Preferably it is 25-80 mass%, More preferably, it is 40-70 mass%.
It is preferable that the content of the polyhydric alcohol is 10% by mass or more from the viewpoint that sufficient storage stability is easily obtained depending on the type and content of the fat and oil component. On the other hand, when the content of the polyhydric alcohol is 90% by mass or less, it is preferable in that it is easy to suppress an increase in the viscosity of the emulsion composition.

[Method for producing oil-in-water emulsion composition]
Although the manufacturing method of the emulsion composition in the container-packed drink of this invention is not specifically limited, For example, a surfactant is dissolved in aqueous medium (water etc.), an aqueous phase is obtained, b) The said oil-based component Mixing and dissolving (carotenoids, etc.) and phospholipids (lysolecithin, etc.) to obtain an oil phase, c) mixing an aqueous phase and an oil phase under stirring, emulsifying and dispersing to obtain an emulsion composition, step A production method comprising
The components contained in the oil phase and the aqueous phase in the production method are the same as the constituent components of the emulsion composition of the present invention described above, and preferred examples and preferred amounts are also the same, and preferred combinations are more preferred.

The ratio (mass) of the oil phase and the water phase in the emulsification dispersion is not particularly limited, but the oil phase / water phase ratio (mass%) is preferably 0.1 / 99.9 to 50/50. 0.5 / 99.5-30 / 70 is more preferable, and 1 / 99-20 / 80 is still more preferable.
By setting the oil phase / water phase ratio to 0.1 / 99.9 or more, the active ingredient does not become low, and the practical problem of the emulsion composition tends not to occur, which is preferable. Further, by setting the oil phase / water phase ratio to 50/50 or less, the surfactant concentration does not become thin, and the emulsion stability of the emulsion composition tends not to deteriorate, which is preferable.

The emulsification dispersion may be carried out by one step of emulsification, but it is preferable to carry out two or more steps of emulsification from the viewpoint of obtaining uniform and fine emulsified particles.
Specifically, in addition to a one-step emulsification operation in which emulsification is performed using a normal emulsification apparatus (for example, stirrer, impeller stirring, homomixer, continuous flow shearing apparatus, etc.) using a shearing action, a high-pressure homogenizer, It is particularly preferable to use two or more types of emulsifying devices together by a method such as emulsification through an ultrasonic disperser or the like. By using a high-pressure homogenizer, the emulsion can be arranged into even more uniform droplets of fine particles. Further, it may be performed a plurality of times for the purpose of forming a droplet having a more uniform particle diameter.

[Particle size of emulsion particles]
The particle diameter of the emulsion particles (oil droplets) included in the present invention is not particularly limited, but is preferably 300 nm or less, more preferably 250 nm or less, and most preferably 200 nm or less.
When the particle diameter of the emulsion particles is 300 nm or more, the specific surface area of the emulsion particles is small, so that the flavor change of the beverage containing the emulsion particles is small, and the improvement degree by containing glucosamines may be small. Moreover, it is preferable by making the particle diameter of an emulsion particle into 300 nm or less that the transparency of the drink manufactured using the emulsion is hard to deteriorate, and intestinal absorbability is hard to fall.

The particle size of the emulsion used in the present invention can be measured with a commercially available particle size distribution meter or the like. Emulsion 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, electricity A pulse measurement method, a chromatography method, an ultrasonic attenuation method, and the like are known, and apparatuses corresponding to the respective principles are commercially available.
The dynamic light scattering method is preferred for measuring the emulsion particle size in the present invention because of the particle size range in the present invention and ease of measurement. As a commercially available measuring device using dynamic light scattering, Nanotrac UPA (Nikkiso Co., Ltd.), dynamic light scattering type particle size distribution measuring device LB-550 (Horiba, Ltd.), a concentrated particle size analyzer FPAR-1000 (Otsuka Electronics Co., Ltd.) etc. are mentioned.

The particle diameter in the present invention is a value measured using the dynamic light scattering particle size distribution measuring device LB-550 (Horiba, Ltd.), and specifically, the value measured as follows is adopted. .
The particle diameter is measured using a quartz cell. The particle diameter can be obtained as a median diameter when the sample refractive index is 1.600, the dispersion medium refractive index is 1.333 (pure water), and the viscosity of the pure water is set as the dispersion medium viscosity.

[Contained beverages]
The container-packed beverage of the present invention is a form in which an aqueous composition containing glucosamines and oil-in-water emulsion particles is applied as a beverage, and can be obtained, for example, by filling the container with the aqueous composition.
In the packaged beverage of the present invention, when a functional component such as carotenoids is contained, a function derived from the component can also be expected. In particular, these components are preferably included because the taste and the like as a beverage can be appropriately adjusted by blending a flavoring agent, a sweetening agent, a flavoring agent, and the like.

[sweetener]
The sweetener may be any material that exhibits sweetness. For example, fruit juice, sugars or artificial sweeteners can be used.
Examples of the saccharide include monosaccharides such as glucose, fructose, galactose, and isomeric fructose; disaccharides such as sucrose, lactose, and palatinose; oligosaccharides such as fructooligosaccharides, isomaltoligosaccharides, galactooligosaccharides, and palatinose; and erythritol, Monosaccharide alcohols such as sorbitol, xylitol and mannitol, disaccharide alcohols such as maltitol, isomaltitol and lactitol, trisaccharide alcohols such as maltotriitol, isomaltitol and panitol, and oligosaccharide alcohols Sugar or higher alcohols and sugar alcohols such as powdered reduced maltose starch syrup.
Examples of the artificial sweetener include stevia, aspartame, saccharin, glutyllithin, thaumatin, and sucralose.

[Fragrance]
Examples of the fragrances include natural fragrances and synthetic fragrances. As said natural fragrance | flavor, the fragrance | flavor component containing material etc. which were prepared according to the conventional method, for example using grassroots, a bark, a flower, a fruit, fruit skin, or other animals and plants, etc. are mentioned. The natural fragrances include essential oils and the like obtained by treating natural materials by a steam distillation method, a pressing method, an extraction method, or the like.
Examples of the synthetic fragrance include coffee-derived fragrance, black tea-derived fragrance, green tea-derived fragrance, oolong tea-derived fragrance, cocoa-derived fragrance, herb-derived fragrance, spice-derived fragrance, and fruit-derived fragrance.

  As a container used for this container-packed drink, what is normally used as a container for drinks should just be mentioned, For example, a PET bottle, a paper pack, a glass container, an aluminum can, a steel can etc. can be mentioned.

[PH]
The pH of the packaged beverage of the present invention is preferably 1.0 to 9.0, more preferably 1.5 to 7.0, and particularly preferably 2.0 to 5.0 as the pH at 20 ° C. If the pH is 1.0 or more, it is often suitable for drinking, while if the pH is 9.0 or less, the flavor stabilizing effect of the present invention can be sufficiently obtained.

  In order to adjust the pH of the packaged beverage of the present invention or from the viewpoint of sour seasoning, a pH adjuster can be used. The pH adjuster that can be used is not particularly limited, and citric acid, trisodium citrate, gluconic acid, L-tartaric acid, malic acid, lactic acid, adipic acid, succinic acid, acetic acid, and derivatives thereof may be preferably mentioned. These may be used alone or in combination of two or more, but ascorbic acid, ascorbate and derivatives thereof are not included. The pH adjuster is more preferably citric acid, gluconic acid, malic acid, lactic acid, and derivatives thereof.

The present invention will be described more specifically with reference to the following examples. In the following description, “parts” and “%” are based on mass unless otherwise specified.
In addition, Examples 1-2, 4-8, Examples 9-16, Examples 17-24, Examples 25-32, Examples 33-40, Example 42 and Example 43 are reference examples of the present invention. It is.
<Preparation of emulsion>
(1) EM-01
The following components were dissolved for 1 hour while heating at 70 ° C. to obtain an aqueous phase composition.
・ Sucrose stearate (HLB = 16) 33.0 g
・ Decaglyceryl monooleate (HLB = 12) 67.0 g
・ Glycerin 450.0g

Moreover, the following component was melt | dissolved for 1 hour, heating at 70 degreeC, and the oil phase composition was obtained.
・ Hematococcus alga extract (astaxanthin content 20% by mass) 37.5 g
・ Coconut oil 92.5g
・ Lecithin (derived from soybean) 20.0g

While maintaining the aqueous phase composition at 70 ° C., the mixture is stirred with a homogenizer (model name HP93, manufactured by SMT Co., Ltd.) (10000 rpm), and the oil phase composition is added to the aqueous phase composition to obtain an emulsion. Obtained.
Subsequently, the pre-emulsion obtained by cooling and room temperature was subjected to high-pressure emulsification at 200 MPa using an optimizer HJP-25005 (manufactured by Sugino Machine Co., Ltd.).
Then, it filtered with the micro filter with an average hole diameter of 1 micrometer, and prepared emulsion EM-01.

(2) EM-02 to EM-15
Emulsions EM-02 to 15 were prepared in the same manner as EM-01 except that the composition was in accordance with Table 1.

<Preparation of emulsion particle-containing aqueous composition>
[Example 1]
・ EM-01 53.3g
・ N-acetylglucosamine 10.0g
Pure water was added to the above and stirred until uniform. Further, 1.0 g of citric acid (crystal) was added to prepare 5 L of an aqueous composition having a pH of 3.5 (20 ° C.). 50 ml of this aqueous composition was dispensed and sealed in glass bottle containers, and then sterilized at 85 ° C. for 15 minutes. The average particle diameter of the emulsion particles was measured and found to be 140 nm.

[Examples 2 to 40, Comparative Examples 1 to 35]
Except having followed composition and pH according to Table 2-Table 11, it carried out similarly to Example 1, and produced the aqueous composition of Examples 2-40 and Comparative Examples 1-40.

The raw materials used in Examples 1 to 40 and Comparative Examples 1 to 35 are as follows.
Sucrose stearate:
Mitsubishi Chemical Foods Corporation Ryoto Sugar Ester S-1670 (HLB = 16)
Decaglyceryl monooleate:
Nikko Chemicals Corporation NIKKOL Decaglyn 1-O (HLB = 12)
Hematococcus extract Takeda Paper Co., Ltd. ASTOTS-S
Marigold extract Kyowa Hakko Kogyo Co., Ltd. Lutein 20S
Mixed Tocopherol Riken Vitamin Co., Ltd. RIKEN E Oil 800
Ubidecarenone Nippon Oil & Fat Co., Ltd. Coenzyme Q10 powder Fish oil Nippon Chemical Feed Co., Ltd. DHA27G
Coconut oil Kao Corporation Coconut MT
Lecithin (derived from soybean)
RIKEN VITAMIN CO., LTD
N-acetylglucosamine Yaizu Fisheries Chemical Industry Co., Ltd. Marine Sweet YSK

<Evaluation of flavor>
The aqueous compositions prepared in Examples 1 to 40 and Comparative Examples 1 to 35 were aged at 35 ° C. for 1 month, and the change in flavor from the unaged product was evaluated by 10 evaluators according to the following evaluation method. .
Compared to untimed products,
There was no change at all ... 5 points Almost no change ... 4 points There was a slight change but it was within tolerance ... 3 points It was changed and outside tolerance ... 2 points There was a large change and it was outside tolerance 1 point The average value of the evaluation of 10 people is shown in Tables 2 to 11 as the “evaluation point” of each aqueous composition. Moreover, the difference of the score of the Example and comparative example from which only the content / non-containment of N-acetylglucosamine differs is described in Table 2 as “degree of improvement”.
The “evaluation point” is preferably 3 to 5 points, more preferably 4 to 5 points, and particularly preferably 4.5 to 5 points.
The “degree of improvement” is preferably 1 to 4 points, and more preferably 2 to 4 points.

As shown in Tables 2 to 11, the “evaluation score” was improved by adding N-acetylglucosamine.
Furthermore, the “evaluation point” was further improved by adding ascorbic acids.
In addition, the “evaluation point” tended to be higher at pH = 2.5, 3.5, and 4.5 than the aqueous composition at pH = 5.5.
Moreover, compared with the case where an emulsion having a particle size of 200 nm or more is used, the “degree of improvement” tends to be higher when an emulsion having a particle size of 200 nm or less is used.

<Preparation of emulsion and beverage>
EM-16
The following components were dissolved for 1 hour while heating at 70 ° C. to obtain an aqueous phase composition.
・ Sucrose stearate (HLB = 16) 33.0 g
・ Decaglyceryl monooleate (HLB = 12) 67.0 g
・ Glycerin 450.0g
・ Pure water 300.0g

Moreover, the following component was melt | dissolved for 1 hour, heating at 70 degreeC, and the oil phase composition was obtained.
・ Hematococcus alga extract (astaxanthin content 20% by mass) 37.5 g
・ Mix tocopherol 19.0g
・ 73.5g of coconut oil
・ Lecithin (derived from soybean) 20.0g
Subsequently, emulsification was performed in the same manner as EM-01 to prepare an emulsion EM-16.

[Example 41]
・ EM-16 53.3g
・ N-acetylglucosamine 10.0g
・ Collagen peptide 100.0g
・ Glucose transfer hesperidin 10.0 g
・ Hyaluronic acid 8.0g
・ L-ascorbic acid 25.0g
・ Sodium L-ascorbate 25.0g
・ Erythritol 350.0g
・ Sucralose 0.2g
・ Peach flavoring 10.0g

  Pure water was added to the above and stirred until uniform. Further, 44.0 g of citric acid (crystal) was added to prepare 5 L of beverage having a pH of 3.5 (20 ° C.). 50 ml of this soft drink was dispensed into a glass bottle container and sealed, and then sterilized at 85 ° C. for 15 minutes. The average particle size of the emulsion particles was measured and found to be 141 nm. The component concentration was 12.4% by mass.

[Comparative Example 36]
・ EM-16 53.3g
・ Collagen peptide 100.0g
・ Glucose transfer hesperidin 10.0 g
・ Hyaluronic acid 8.0g
・ L-ascorbic acid 25.0g
・ Sodium L-ascorbate 25.0g
・ Erythritol 350.0g
・ Sucralose 0.2g
・ Peach flavoring 10.0g

  Pure water was added to the above and stirred until uniform. Further, 45.0 g of citric acid (crystal) was added to prepare 5 L of beverage having a pH of 3.5 (20 ° C.). 50 ml of this soft drink was dispensed into a glass bottle container and sealed, and then sterilized at 85 ° C. for 15 minutes. The average particle diameter of the emulsion particles was measured and found to be 140 nm.

<Evaluation>
When the evaluation points of Example 41 and Comparative Example 36 were evaluated in the same manner as in Example 1, they were 4.8 and 2.5, respectively.

[Example 42] (Reference example)
・ EM-16 53.3g
・ Glucosamine hydrochloride 10.0g
・ Collagen peptide 100.0g
・ Glucose transfer hesperidin 10.0 g
・ Hyaluronic acid 8.0g
・ L-ascorbic acid 25.0g
・ Sodium L-ascorbate 25.0g
・ Erythritol 350.0g
・ Sucralose 0.2g
・ Peach flavoring 10.0g

Pure water was added to the above and stirred until uniform. Further, 43.5 g of citric acid (crystal) was added to prepare 5 L of beverage having a pH of 3.5 (20 ° C.). 50 ml of this soft drink was dispensed into a glass bottle container and sealed, and then sterilized at 85 ° C. for 15 minutes. The average particle size of the emulsion particles was measured and found to be 141 nm. The component concentration was 12.4% by mass.
When the evaluation point of Example 42 was evaluated in the same manner as in Example 1, it was 4.6.

[Example 43] (Reference Example)
・ EM-16 53.3g
・ Glucosamine sulfate 10.0g
・ Collagen peptide 100.0g
・ Glucose transfer hesperidin 10.0 g
・ Hyaluronic acid 8.0g
・ L-ascorbic acid 25.0g
・ Sodium L-ascorbate 25.0g
・ Erythritol 350.0g
・ Sucralose 0.2g
・ Peach flavoring 10.0g

Pure water was added to the above and stirred until uniform. Further, 44.0 g of citric acid (crystal) was added to prepare 5 L of beverage having a pH of 3.5 (20 ° C.). 50 ml of this soft drink was dispensed into a glass bottle container and sealed, and then sterilized at 85 ° C. for 15 minutes. The average particle size of the emulsion particles was measured and found to be 141 nm. The component concentration was 12.4% by mass.
When the evaluation point of Example 43 was evaluated in the same manner as in Example 1, it was 4.5.

[Example 44]
・ EM-16 53.3g
・ N-acetylglucosamine 10.0g
・ Collagen peptide 100.0g
・ Glucose transfer hesperidin 10.0 g
・ Hyaluronic acid 8.0g
・ L-ascorbic acid 25.0g
・ Sodium L-ascorbate 25.0g
・ Erythritol 350.0g
・ Sucralose 0.2g
・ Peach flavoring 10.0g
・ Dextrin (DE = 25) 149.5g

  Pure water was added to the above and stirred until uniform. Further, 44.0 g of citric acid (crystal) was added to prepare 5 L of beverage having a pH of 3.5 (20 ° C.). 50 ml of this soft drink was dispensed into a glass bottle container and sealed, and then sterilized at 85 ° C. for 15 minutes. The average particle diameter of the emulsion particles was measured and found to be 142 nm. The component concentration was 14.5% by mass.

[Comparative Example 37]
・ EM-16 53.3g
・ Collagen peptide 100.0g
・ Glucose transfer hesperidin 10.0 g
・ Hyaluronic acid 8.0g
・ L-ascorbic acid 25.0g
・ Sodium L-ascorbate 25.0g
・ Erythritol 350.0g
・ Sucralose 0.2g
・ Peach flavoring 10.0g
・ Dextrin (DE = 25) 159.5g

Pure water was added to the above and stirred until uniform. Further, 44.0 g of citric acid (crystal) was added to prepare 5 L of beverage having a pH of 3.5 (20 ° C.). 50 ml of this soft drink was dispensed into a glass bottle container and sealed, and then sterilized at 85 ° C. for 15 minutes. The average particle diameter of the emulsion particles was measured and found to be 144 nm. The component concentration was 14.5% by mass.
<Evaluation>
When the evaluation points of Example 44 and Comparative Example 37 were evaluated in the same manner as in Example 1, they were 4.6 and 2.6, respectively. The improvement in Example 44 was 2.0.

[Example 45]
・ EM-16 53.3g
・ N-acetylglucosamine 10.0g
・ Collagen peptide 100.0g
・ Glucose transfer hesperidin 10.0 g
・ Hyaluronic acid 8.0g
・ L-ascorbic acid 25.0g
・ Sodium L-ascorbate 25.0g
・ Erythritol 350.0g
・ Sucralose 0.2g
・ Peach flavoring 10.0g
・ Dextrin (DE = 25) 260.0g

  Pure water was added to the above and stirred until uniform. Further, 44.0 g of citric acid (crystal) was added to prepare 5 L of beverage having a pH of 3.5 (20 ° C.). 50 ml of this soft drink was dispensed into a glass bottle container and sealed, and then sterilized at 85 ° C. for 15 minutes. The average particle diameter of the emulsion particles was measured and found to be 140 nm. The component concentration was 17.6% by mass.

[Comparative Example 38]
・ EM-16 53.3g
・ Collagen peptide 100.0g
・ Glucose transfer hesperidin 10.0 g
・ Hyaluronic acid 8.0g
・ L-ascorbic acid 25.0g
・ Sodium L-ascorbate 25.0g
・ Erythritol 350.0g
・ Sucralose 0.2g
・ Peach flavoring 10.0g
・ Dextrin (DE = 25) 270.0g

Pure water was added to the above and stirred until uniform. Further, 44.0 g of citric acid (crystal) was added to prepare 5 L of beverage having a pH of 3.5 (20 ° C.). 50 ml of this soft drink was dispensed into a glass bottle container and sealed, and then sterilized at 85 ° C. for 15 minutes. The average particle diameter of the emulsion particles was measured and found to be 143 nm. The component concentration was 17.6% by mass.
<Evaluation>
When the evaluation points of Example 45 and Comparative Example 38 were evaluated in the same manner as in Example 1, they were 4.1 and 2.9, respectively. The improvement in Example 45 was 1.2.

  Thus, according to this invention, the flavor as a container-packed drink containing an oil-in-water type emulsion particle can be stably maintained over a long period of time.

Claims (4)

  A container-packed beverage containing N-acetylglucosamine, oil-in-water emulsion particles, and a radical scavenger, wherein the oil-in-water emulsion particles have a particle size of 200 nm or less, and the oil-in-water emulsion particles contain astaxanthin A packaged beverage in which the radical scavenger is ascorbic acid and the pH at 20 ° C. is 2 to 5.   The packaged beverage according to claim 1, wherein the oil-in-water emulsion particles further contain at least one of a phospholipid and a nonionic surfactant.   The packaged beverage according to claim 1 or 2, wherein the component concentration is 0.1% by mass to 20% by mass with respect to the total mass of the aqueous composition constituting the packaged beverage.   Furthermore, the container-packed drink of any one of Claims 1-3 containing a collagen peptide.