JP2019180372A - Emulsion composition having excellent alcohol stability - Google Patents

Abstract

To provide an emulsion composition that has excellent alcohol stability and is suitable for an alcoholic beverage and an alcohol-containing disinfectant.SOLUTION: An emulsion composition is an emulsion that contains polysorbate (suitably, polyoxyethylene sorbitan monolaurate), liquid sugar and oil-soluble material, optionally further contains lecithin, the emulsion composition having excellent alcohol stability.SELECTED DRAWING: None

Description

  The present invention provides an emulsion composition excellent in stability to alcohol and suitable for alcoholic beverages, alcoholic beverages containing the same, concentrated liquids (concentrated syrups) for alcoholic beverages containing high-concentration alcohols, and alcohol-containing disinfectants Regarding drugs.

With the diversification of liquor preferences of alcoholic beverages, restaurants such as beer and brewed liquor, as well as chuhai and cocktails based on distilled liquor with high alcohol (ethanol) concentrations (shochu, whiskey, vodka, gin, etc.) The demand for alcoholic beverages is increasing.
For the purpose of providing storage space for beverages, reducing logistics costs, and providing alcoholic beverages of a certain quality, for providing chu-hi and cocktails at restaurants, carbonated concentrates (also called concentrated syrups or concs) containing high-concentration alcohols are used. A drink dispenser system is used to provide customers with water and diluted products by adding water.
Similarly, in general households as well as restaurants, purchase concentrated alcohol called conch type, and when drinking, consumers themselves dilute with soft drinks such as water, carbonated water, tea and drink at the alcohol level of their choice Increasingly.

Emulsified fragrances emulsified with oil-soluble fragrances are widely used as methods for imparting flavors and flavors peculiar to alcoholic beverages characterized by their respective tastes and aromas such as chuhai and cocktails. The reason for this is that the emulsified fragrance can impart a strong and durable flavor and flavor.
In addition, the recent increase in health consciousness has increased the demand for alcoholic beverages containing functional materials. There are many oil-soluble substances in functional materials, and when these oil-soluble substances are blended in beverages, they may be added as emulsified compositions.

However, since an emulsion composition added to an alcoholic beverage may be added to a concentrated syrup several times that of an alcoholic beverage in the production process of the alcoholic beverage, high emulsification stability in a high concentration alcohol solution is required. It is done.
Usually, the concentration rate of the concentrated syrup is about 3 to 6 times, and for example, in the case of Chu-Hi having an alcohol concentration of 9%, the alcohol concentration of the 5-fold concentrated syrup is 45 vol%.

  On the other hand, it is known that emulsion stability becomes unstable in alcoholic beverages. This is believed to be because alcohol dissolves in both the oil and water phases.

Then, since the emulsification composition for alcoholic drinks requires the stable emulsification power also in a high concentration alcohol solution, the emulsification composition for various alcoholic beverages has been proposed until now.
As a transparent emulsifying flavor for alcoholic beverages or carbonated beverages, 0.1-2% by mass of enzyme-decomposed lecithin, 3-10% by mass of polyglycerol fatty acid ester, 1-5% by mass of sucrose fatty acid ester, polyhydric alcohol An emulsified composition (Patent Document 1) containing 50 to 85% by mass, 1 to 10% by mass of water, and 1 to 10% by mass of a fragrance has been proposed.
In addition, emulsifying fragrance having high transparency and resistance to acid, heat and alcohol includes hydrophilic polyglycerin fatty acid ester having HLB of 10 or more, lipophilic polyglycerin fatty acid ester having HLB of 8 or less, and lysolecithin An emulsified fragrance composition (Patent Document 2) has also been proposed.

Furthermore, as an emulsifier composition for producing an oil-in-water emulsion having excellent alcohol resistance, a polyglycerin fatty acid ester which is an ester of a polyglycerin having an average polymerization degree of 5 to 15 and a fatty acid having 8 to 22 carbon atoms, An emulsifier composition containing sucrose fatty acid ester, which is an ester of sugar and a fatty acid having 8 to 22 carbon atoms, and lecithin, wherein 5 to 35 weight of sucrose fatty acid ester per 100 parts by weight of polyglycerin fatty acid ester An emulsifier composition (Patent Document 3) characterized in that it contains 2 to 25 parts by weight of lecithin.

  However, even when the above emulsified composition, emulsified fragrance composition or emulsifier composition is used, the emulsion stability is inferior in an alcohol solution having a higher concentration (for example, an alcohol concentration of 40 vol% or more), and a high-concentration alcohol concentrated syrup is obtained. Realization of the transparency of the beverage after dilution until drinking was insufficient.

  On the other hand, in order to solubilize the essential oil transparently, an essential oil-containing composition in which the essential oil is mixed with polysorbate 80, alcohol and water has been proposed (Patent Document 4), but no alcoholic beverage is described in the application example. There is no suggestion or description about the emulsion stability under high concentration of alcohol.

JP 2008-136487 A Japanese Patent Laid-Open No. 2015-44 JP 2008-245588 A JP 2007-23065 A

With the diversification of tastes, various flavored alcoholic beverages have been developed. At the same time, the demand for alcoholic beverages with high alcohol content is growing.
Therefore, even when added to concentrated syrup having a high alcohol concentration in the production process of alcoholic beverages, alcoholic beverages that do not produce suspended matters or precipitates, maintain a stable emulsified state, and can give a transparent appearance to alcoholic beverages. There is a need to provide an emulsified composition suitable for the above.
On the other hand, the emulsification stability under high-concentration alcohol is demanded not only in the food and drink field but also in the field of an antiseptic solution containing alcohol.
An object of the present invention is to provide an emulsified composition having excellent alcohol stability.

The present inventor has intensively studied to solve the above problems, and as an emulsifier, polysorbate obtained by condensing about 20 molecules of ethylene oxide with sorbitan fatty acid ester, particularly polyoxyethylene sorbitan monolaur, in which the fatty acid is mainly lauric acid. It has been found desirable to use a rate (= polysorbate 20).
As a result of further investigations, it was found that a stable emulsion composition can be provided even under high alcohol concentration by mixing liquid sugar and an oil-soluble substance, and optionally lecithin, and emulsifying them, thereby completing the present invention. .

That is, the present invention is as follows.
(1) An emulsified composition excellent in alcohol stability, comprising polysorbate, liquid sugar, and an oil-soluble substance.
(2) The emulsion composition according to 1 above, further comprising lecithin.
(3) The emulsion composition according to 1 or 2 above, wherein the polysorbate is polyoxyethylene sorbitan monolaurate.
(4) The emulsified composition according to 2 or 3 above, wherein lecithin is 27 parts by mass or less with respect to 100 parts by mass of polysorbate.
(5) The emulsified composition according to the above 1-4, which is stable even when added to a high-concentration alcohol composition having an alcohol concentration of 80 vol% or less.
(6) Concentrated liquid for high-concentration alcohol-containing alcoholic beverages containing the emulsion composition of 1 to 5 above.
(7) A method for producing an alcoholic beverage by diluting the concentrated liquid for alcoholic beverage of 6 with water or carbonated water.
(8) An alcohol solution having an alcohol concentration of 80 vol% or less, comprising the emulsion composition of 1 to 5 above.
(9) A disinfectant containing the alcohol solution of 8 above.
(10) An emulsified composition for high-concentration alcohol, comprising polysorbate, liquid sugar, and an oil-soluble substance.
(11) The 10 emulsion composition further comprising lecithin.

By using the emulsified composition having excellent alcohol stability of the present invention, the oil-soluble substance can be transparently dispersed in the alcoholic beverage.
According to the preferable aspect of this invention, by using the emulsion composition for alcoholic beverages of this invention, alcoholic beverages with high palatability can be provided, without impairing appearance, such as transparency of alcoholic beverage products.
Furthermore, the emulsion composition excellent in alcohol stability of the present invention does not produce suspended matter or precipitate even when mixed with a concentrated syrup containing alcohol having a concentration several times that of alcohol contained in the alcoholic beverage in the production process of the alcoholic beverage. , A stable emulsified state can be maintained.
In addition, an excellent emulsification stability is also exhibited in a disinfecting solution containing a high concentration of alcohol.

The present invention is a liquid emulsion composition obtained by uniformly mixing a mixture containing polysorbate, liquid sugar, oil-soluble substance and water, and optionally lecithin. The details will be described below.
[A] Polysorbate The polysorbate used in the present invention is a hydrophilic emulsifier used as a food additive in milk or cream substitutes, dressings and the like. Polysorbate 20, polysorbate 60, polysorbate 65, and polysorbate 80 are commercially available. ing.

In the above chemical formula, polysorbates 20, 60, 65 and 80 are all the sum of ethylene oxide units, w + x + y + z = about 20, which means that about 20 molecules of ethylene oxide are condensed with sorbitan fatty acid ester.
In the above formula, RCO− is mainly lauric acid CH ₃ (CH ₂ ) ₁₀ CO— in the polysorbate 20. In polysorbate 60 and 65, is primarily stearic acid _{CH 3 (CH 2) 16 CO-} . In polysorbate 80, it is primarily oleic acid _{CH 3 (CH 2) 7 CH} = CH (CH 2) 7 CO-.
Among polysorbates, polysorbate 20 is more hydrophilic than 60, 65, and 80.

In the present invention, among polysorbates, polysorbate 20 whose fatty acid is lauric acid (English: Polyoxyethylene (20) Sorbitan Monolaurate, Polysorbate 20, also known as: polyoxyethylene sorbitan monolaurate, Tween 20 (trade name), polyoxyethylene sorbitan Monolaurate, CAS No .: 9005-64-5] is particularly preferable from the viewpoint of stability to high-concentration ethanol.
This is because the present inventor has found that the carbon number of the fatty acid in the sorbitan fatty acid ester in the polysorbate contributes to the stability under a high alcohol concentration.
Polysorbate 20 is produced by esterifying a part of hydroxyl groups of sorbitol and anhydrous sorbitol mainly with lauric acid and condensing about 20 molecules of ethylene oxide.

  If the blending amount of the polysorbate in the emulsified composition is too large relative to the oil-soluble component, a polysorbate-derived bitter taste will be produced, and if it is too small, the emulsified composition may become unstable. For this reason, the compounding quantity in the emulsified composition of polysorbate is mix | blended so that it may become 1-200 mass parts with respect to 100 mass parts of oil-soluble substances, Preferably it is 5-150 mass parts, More preferably, it is 10-120 mass parts. It is appropriate to do.

[B] Liquid sugar The liquid sugar used in the present invention is not particularly limited as long as it is edible, and examples thereof include isomerized sugar, invert sugar, starch syrup, honey, and oligosaccharide. More preferably, liquid sugars such as fructose-glucose liquid sugar, glucose-fructose liquid sugar, high-fructose liquid sugar, sugar mixed isomerized liquid sugar, and the like can be used alone or in admixture of two or more.
When the blending amount of the saccharide in the emulsified composition is less than 40.0% by weight, the viscosity of the emulsified composition may be low and unstable. On the other hand, if it exceeds 90.0% by weight, the viscosity becomes high and a problem in the production of the emulsion composition occurs. For this reason, the amount of saccharides is 40.0 to 90.0% by weight, preferably 45.0 to 87.0% by weight, more preferably 50.0 to 85.0% by weight. Is appropriate.

[C] Oil-soluble substance The oil-soluble substance used in the present invention means a substance insoluble in water used for food, and specifically includes fats and oils, oil-soluble vitamins, oil-soluble fragrances, lipids and the like. .
As fats and oils, fats and oils obtained from animals, plants, microorganisms, or chemical or enzymatic reactions can be used.
Specific examples of the oil-soluble vitamin include vitamin A, vitamin D, vitamin E (tocopherol) and the like.
As the oil-soluble fragrance, any of citrus (citrus) essential oil such as lemon, orange, lime, grapefruit, yuzu and sudachi, spice essential oil, vegetable oil, animal oil and synthetic fragrance can be used.
Specific examples of other lipids include DHA, glycosylceramide, octacosanol, phytosterol, coenzyme Q10, α-lipoic acid, lycopene, beta-carotene, lutein and the like.

[D] Lecithin In order to further improve the stability and transparency of the emulsified composition, it is preferable to further add lecithin.
The lecithin used in the present invention is not particularly limited as long as it is generally edible, and specifically, sunflower lecithin, soybean lecithin, rapeseed lecithin, egg yolk lecithin and enzyme-decomposed lecithin can be used. Examples of lecithin preferably used in the present invention include GIRALEC Premium (trade name, manufactured by Lasenor), lecithin CL (trade name, manufactured by J-Oil Mills), SLP-white (trade name, manufactured by Sakai Oil Co., Ltd.), and the like. Is mentioned.
If the amount of lecithin in the emulsified composition is too large relative to the polysorbate, lecithin-derived taste and odor may be produced, and if it is too small, the emulsified composition may become unstable. For this reason, the compounding quantity in the emulsion composition of a lecithin is mix | blended so that it may become 27 mass parts or less with respect to 100 mass parts of polysorbates, Preferably it is 0.1-25 mass parts, More preferably, it is 0.5-20 mass parts. It is appropriate to do.

[E] Production of Emulsion Composition The emulsion composition of the present invention can be produced by using a known technique used for preparing an emulsion composition.
Specifically, a method of stirring and mixing the oil-soluble component and the water-soluble component using a stirring device such as a homomixer and a high-pressure homogenizer can be mentioned. During stirring and mixing, cooling or heating may be optionally performed.

[F] Application object of emulsion composition Application object of the emulsion composition of the present invention includes alcoholic beverages such as Chu-Hi and cocktails based on distilled liquor (shochu, whiskey, vodka, gin, etc.) A concentrated liquid (also referred to as “concentrated syrup” or “conc”) containing high-concentration alcohol used, and can be used by adding to an alcoholic beverage or concentrated liquid having an alcohol concentration of 1 to 80% or less.

  Furthermore, it can be applied to other than food and drink, and can be added to a disinfectant, disinfectant solution or disinfectant having an alcohol concentration of 80% or less, preferably 40 to 80%. In particular, it is composed only of ingredients recognized as food additives and can maintain stable emulsifiability in high-concentration alcohol, so it can be used in everyday life such as tableware, tableware, cooking utensils, clothing and bedding, and oral hygiene products. Wide range of application as a disinfectant.

  The present invention will be described more specifically with reference to test examples and prototype examples, but the present invention is not limited to the following test examples and prototype examples.

[Test Example 1]
Among various polysorbates, those suitable for the present invention were examined.
(1) Preparation of test samples Emulsified compositions 1 to 6 were prepared in the formulation examples shown in Table 1 using various polysorbates (polysorbate 20, 60, and 80) having different fatty acids binding to polyoxyethylene sorbitan. .

  Polysorbate 20 (“Emazole L-120V” (trade name) manufactured by Kao Corporation) 3.7 g was dissolved by heating in a solution consisting of 80 g of liquid sugar and 11.3 g of water. To the resulting solution, 5.0 g of an oily fragrance (lemon fragrance / manufactured by Ogawa Fragrance Co., Ltd.) was added, and an emulsification treatment was carried out at 18000 rpm for 15 minutes with a high flex homogenizer (manufactured by SMT) to prepare an emulsified composition 1.

  The emulsifiers used in the emulsified composition 1 were polysorbate 60 (“Emazole S-120V” (trade name) manufactured by Kao Corporation), polysorbate 80 (“Emazole O-120V” (trade name) manufactured by Kao Corporation), polysorbate 20 and 60 Used in a mass ratio of 1: 1, glycerin fatty acid ester bonded with lauric acid (“Decagrin 1-LVEX” (trade name) manufactured by Nikko Chemicals), polyglycerin fatty acid ester bonded with myristic acid (Nikko Chemicals) Emulsified compositions 2 to 6 were prepared in the same manner as the emulsified composition 1 except that the product was changed to “Decagrin 1-MVEX” (trade name).

(2) Alcohol resistance test After adding 50 ml of 95% ethanol and 50 ml of water and stirring, 0.25 g of the emulsion composition shown in Table 1 was added and stirred to prepare a test product having an alcohol concentration of 47.5 vol%.
These test articles were evaluated for alcohol resistance.
Next, the transparency when each test product was diluted 5 times was evaluated.

(3) Evaluation method (a) Evaluation of stability of emulsion composition The emulsion composition was stored at room temperature (25 ° C) for 8 weeks, and the stability of the emulsion composition was judged. The results are shown in Table 1.
(Double-circle): There is no change immediately after preparation, and stability is very high.
○: Slightly changes immediately after creation and tends to become cloudy, but stability is high.
Δ: Oil droplets are observed on the surface and stability is low.
X: Oil is separated and not stable.

(B) Evaluation of alcohol resistance at a high concentration The test product is stored in a refrigerator (5 ° C.) and room temperature (25 ° C.) for 8 days, and the presence or absence of precipitation derived from the emulsifier is visually confirmed to determine the presence or absence of alcohol resistance. It was judged.
When the appearance was different under the above storage conditions, the worse appearance was evaluated. The results are shown in Table 2.
(Double-circle): There is no precipitation and it is transparent, and alcohol tolerance is very high.
○: Slightly turbid but no precipitation and high alcohol resistance.
Δ: The emulsifier is insolubilized and slightly precipitated, and the alcohol resistance is low.
X: There are many precipitates and there is no alcohol tolerance.

(C) Transparency evaluation after dilution The test product was diluted 5 times, and the transparency of the diluted solution was measured visually and with a turbidimetric meter. The results are shown in Table 2.
(Double-circle): There is no precipitation and it is transparent and transparency is very high.
○: Slightly turbid but no precipitation and high transparency.
Δ: The emulsifier is insolubilized and slightly precipitated, and the transparency is low.
X: There are many precipitates and there is no transparency.

Nephelometric equipment: HACH Co., Ltd. "nephelometer (2100AN)"
Measurement method: The diluted solution was added to a predetermined line of the sample container, and measured at room temperature using a turbidimetric meter manufactured by HACH. As the standard solution, a formazine solution was used.

From the results of Test Example 1, it was shown that emulsion compositions 1 to 4 using polysorbate have low stability of the emulsion composition but high alcohol resistance and transparency when diluted.
In particular, the emulsified composition 1 using the polysorbate 20 had the highest alcohol resistance. Emulsified compositions 5 and 6 using polyglycerin fatty acid esters showed high stability of the emulsified composition but low alcohol resistance.

[Test Example 2] (Examination of composition of emulsifier)
(1) Preparation of test sample Emulsified compositions 7-9 (in combination with polysorbate and lecithin) with different addition concentrations in the blending examples in Table 3 to examine the blending ratio of polysorbate 20 and lecithin, emulsified composition 10 (lecithin only) was made. Moreover, it evaluated also about the emulsion composition 1 (only polysorbate) created in Test Example 1.

(2) Alcohol resistance test After adding 50 ml of 95% ethanol and 50 ml of water and stirring, 0.25 g of the above emulsion composition was added and stirred to prepare a test product having an alcohol concentration of 47.5 vol%.
These test articles were evaluated for alcohol resistance. Next, the transparency when each test product was diluted 5 times was evaluated.

(3) Evaluation method (a) Evaluation of stability of emulsion composition The emulsion composition was stored at room temperature (25 ° C) for 8 weeks, and the stability of the emulsion composition was judged. The results are shown in Table 3.
(Double-circle): There is no change immediately after preparation, and stability is very high.
○: Slightly changes immediately after creation and tends to become cloudy, but stability is high.
Δ: Oil droplets are observed on the surface and stability is low.
X: Oil is separated and not stable.

(B) Evaluation of Alcohol Resistance at High Concentration The test product was stored in a refrigerator (5 ° C.) and room temperature (25 ° C.) for 8 days, and the presence or absence of the emulsifier-derived precipitate was visually determined. The results are shown in Table 4.
When the appearance was different under the above storage conditions, the worse appearance was evaluated.
(Double-circle): There is no precipitation and it is transparent, and alcohol tolerance is very high.
○: Slightly turbid but no precipitation and high alcohol resistance.
Δ: The emulsifier is insolubilized and slightly precipitated, and the alcohol resistance is low.
X: There are many precipitates and there is no alcohol tolerance.

(C) Transparency evaluation after dilution The test product was diluted 5 times, and the transparency of the diluted solution was measured visually and with a turbidimetric meter. The results are shown in Table 4.
(Double-circle): There is no precipitation and it is transparent and transparency is very high.
○: Slightly turbid but no precipitation and high transparency.
Δ: The emulsifier is insolubilized and slightly precipitated, and the transparency is low.
X: There are many precipitates and there is no transparency.

Nephelometric equipment: HACH Co., Ltd. "nephelometer (2100AN)"
Measurement method: The diluted solution was placed in a sample container, and measurement was performed using a turbidimeter manufactured by HACH. As the standard solution, a formazine solution was used.

  Test Example 2 shows that the combined use of polysorbate 20 and lecithin results in an emulsion having high stability and alcohol resistance of the emulsion composition.

[Test Example 3] (Examination of manufacturability of emulsifier)
(1) Preparation of test samples Emulsified compositions 11 to 14 were prepared by changing polysorbate 20 and lecithin to 3.7 wt% and 0.5 wt%, respectively, and changing the addition concentration of liquid sugar in the formulation examples in Table 5. did.

(2) Evaluation method (a) Evaluation of manufacturability of emulsified composition The manufacturability of the emulsified composition was evaluated using the handling property when emulsifying as an index.
A predetermined amount of polysorbate 20, lecithin, liquid sugar, oily fragrance, and water was mixed and homogenized to prepare emulsion compositions 11-14. Further, the production suitability of the emulsion composition 8 prepared in Test Example 2 was also evaluated.
Taking into account the ease of the emulsification treatment, the suitability of the emulsion composition was judged.
As shown in Table 5, the emulsified compositions 8 and 11 to 13 were easily emulsified and had good production suitability.

A: Homogenization treatment is easy and production suitability is high.
○: Homogenization treatment is possible and there is suitability for production.
(Triangle | delta): A homogenization process is a little difficult and its manufacture aptitude is low.
X: A homogenization process cannot be performed and there is no manufacturing suitability.

[Test Example 4] (Examination of alcohol resistance)
(1) Alcohol tolerance test After adding and stirring 95% ethanol and water so that it may become each alcohol density | concentration in the compounding example of Table 6, 0.25g of the emulsion composition 8 created in Test Example 2 was added and stirred. Then, a test product was created.
These test articles were evaluated for alcohol resistance. Next, the transparency when each test product was diluted 5 times was evaluated.

(2) Evaluation method (a) Evaluation of alcohol resistance at high concentration The test product was stored in a refrigerator (5 ° C.) and a normal temperature (25 ° C.) for 8 days, and the presence or absence of the emulsifier-derived precipitate was visually determined.
When the appearance was different under the above storage conditions, the worse appearance was evaluated.
As shown in Table 6, the emulsified composition 8 was uniform without precipitation and exhibited good alcohol resistance.
(Double-circle): There is no precipitation and it is transparent, and alcohol tolerance is very high.
○: Slightly turbid but no precipitation and high alcohol resistance.
Δ: The emulsifier is insolubilized and slightly precipitated, and the alcohol resistance is low.
X: There are many precipitates and there is no alcohol tolerance.

(B) Transparency evaluation after dilution The test product was diluted 5 times, and the transparency of the diluted solution was measured visually and with a turbidimetric meter. As shown in Table 7, the emulsified composition 8 was uniform without precipitation and exhibited good transparency.
(Double-circle): There is no precipitation and it is transparent and transparency is very good.
○: Slightly turbid but no precipitation and good transparency.
Δ: The emulsifier is insolubilized and slightly precipitated, and the transparency is low.
X: There are many precipitates and there is no transparency.

[Prototype Example 1] (Chu-Hi preparation method and evaluation)
A concentrated syrup was prepared, and then the concentrated syrup was diluted to prepare a chu-hi, and evaluation (emulsification stability, transparency, flavor) was performed.
(1) Preparation of concentrated syrup The emulsified composition 8 prepared in Test Example 2 was blended with the ingredients in Table 8 to obtain a concentrated syrup (alcohol concentration 47.5%, fruit juice content 13.5%). .
This concentrated syrup was uniform without precipitation or precipitation even when stored for 8 days at refrigeration (5 ° C.) and room temperature (25 ° C.).

(2) Preparation of chu-hi The prepared concentrated syrup was diluted with water and carbonated water in the formulation example of Table 9 to prepare chu-hi (alcohol concentration: 9.5%, fruit juice content: 2.7%) and used for drinking. .

(3) Evaluation of Chuhai Transparency was measured with the following equipment.
Equipment: Nephelometer (2100AN) manufactured by HACH
Measurement method: Chu-Hi beverage was put in a sample container, and measurement was performed using a turbidimetric meter manufactured by HACH. As the standard solution, a formazine solution was used.
The turbidimetric value was 1.1, and the appearance was uniform and transparent.
The flavor had a fresh lemon flavor and was a good flavor.

[Prototype Example 2] (Preparation of disinfectant with an alcohol concentration of 79%)
In the formulation shown in Table 10, the emulsified composition 8 was added to the alcohol aqueous solution and stirred uniformly to prepare an alcohol disinfectant with a lemon scent.

When sprayed with a disinfectant, a fresh lemon flavor was felt from the sprayed area. Whether it was sprayed or not could be determined by the presence or absence of scent.
Even after 8 days from the preparation, since the emulsion was not destabilized and maintained a transparent appearance, it was found that the emulsified fragrance was stable even in a high concentration alcohol disinfectant.

[Test Example 5] (Examination of preparations using oily substances other than fragrances)
(1) Preparation of oil Beta carotene (“β-carotene 30% suspension” from DSM Nutrition Japan Co., Ltd.), “DHA Algal Oil” from BASF, benzyl alcohol (manufactured by Watanabe Chemical Co., Ltd.) Of “benzyl alcohol special grade”) was blended as shown in Table 11 below to obtain beta-carotene oil and DHA-containing oil.

(2) Preparation of test sample Polysorbate 20 (“Emazole L-120V” (trade name) manufactured by Kao Corporation) 3.7 g, lecithin 0.5 g (“GIRALEC PREMIUM” manufactured by Lasenor Emul SL) was added to 80 g of liquid sugar. And 10.8 g of water.
To the obtained solution, 2.0 g of oil 1 was added, and an emulsification treatment was performed with a high flex homogenizer (manufactured by SMT) at 18000 rpm for 15 minutes to prepare an emulsion composition.
Also, emulsified compositions 15 to 17 were prepared in the same manner except that the oil 1 was changed to oil 2 and dl-α-tocopherol (manufactured by Mitsubishi Chemical Foods).

(3) Alcohol resistance test After adding 50 ml of 95% ethanol and 50 ml of water and stirring, 0.25 g of the above emulsion composition was added and stirred to prepare a test product having an alcohol concentration of 47.5 vol%.
These test articles were evaluated for alcohol resistance. Subsequently, the transparency when each test product was diluted 5 times was evaluated.

(4) Evaluation method (a) Evaluation of alcohol resistance at high concentration The test product was stored in a refrigerator (5 ° C.) and a normal temperature (25 ° C.) for 8 days, and the presence or absence of the emulsifier-derived precipitate was visually determined.
When the appearance was different under the above storage conditions, the worse appearance was evaluated.
As shown in Table 13, the emulsified compositions 15 to 17 were uniform and exhibited good alcohol resistance.
(Double-circle): There is no precipitation and it is transparent, and alcohol tolerance is very high.
○: Slightly turbid but no precipitation and high alcohol resistance.
Δ: The emulsifier is insolubilized and slightly precipitated, and the alcohol resistance is low.
X: There are many precipitates and there is no alcohol tolerance.

(B) The transparency evaluation test product after dilution was diluted 5 times, and the transparency of the diluted solution was measured visually and with a turbidimetry.
As shown in Table 13, the emulsion compositions 15 to 17 were uniform and exhibited good transparency.
(Double-circle): There is no precipitation and it is transparent and transparency is very high.
○: Slightly turbid but no precipitation and high transparency.
Δ: The emulsifier is insolubilized and slightly precipitated, and the transparency is low.
X: There are many precipitates and there is no transparency.

Nephelometric equipment: HACH Co., Ltd. "nephelometer (2100AN)"
Measurement method: The diluted solution was added to a predetermined line of the sample container, and measured at room temperature using a turbidimetric meter manufactured by HACH. As the standard solution, a formazine solution was used.
The results are shown in Table 13.

[Prototype Example 3]
A concentrated syrup was prepared, and then the concentrated syrup was diluted to prepare a chu-hi, and evaluation (emulsification stability, transparency, flavor) was performed.

(1) Preparation of concentrated syrup A prototype concentrated syrup was prepared in the same manner as Table 8 in Prototype Example 1 except that the emulsified composition 8 was changed to the emulsified compositions 15 to 17.
The concentrated syrup to which the emulsified compositions 15 to 17 were added was uniform without precipitation or precipitation even when stored for 8 days at refrigeration (5 ° C.) and room temperature (25 ° C.).

(2) Preparation of chu-hi The prepared concentrated syrup was diluted with water and carbonated water, and chu-hi was prepared in the same manner as in Table 9 of Prototype Example 1 and used for measurement.

(3) Evaluation of Chuhai Transparency was measured with the following equipment.
Equipment: Nephelometer (2100AN) manufactured by HACH
Measurement method: Chu-Hi beverage was put in a sample container, and measurement was performed using a turbidimetric meter manufactured by HACH. As the standard solution, a formazine solution was used.
The turbidity values of the emulsified compositions 15, 16, and 17 were 3.2, 2.4, and 3.8, respectively, and had a uniform and transparent appearance.

  Even if another oil-soluble substance (beta carotene oil, DHA oil, dl-α-tocopherol) is used instead of the oily fragrance of the emulsified composition 8 as in the emulsified compositions 15 to 17, the alcohol stability is excellent. It was shown that a highly transparent emulsion composition can be obtained.

By using the emulsified composition excellent in alcohol stability of the present invention, it is possible to provide an alcoholic beverage having a highly palatable transparent appearance and a concentrated liquid (concentrated syrup) for alcoholic beverages.
In addition, it is composed only of ingredients that are recognized as food additives and can maintain stable emulsifiability in high-concentration alcohol, so it is highly safe and can be used as a disinfectant for various purposes such as tableware, tableware, cooking utensils and clothing. Applicable.

Claims (11)

  An emulsified composition having excellent alcohol stability, comprising polysorbate, liquid sugar, and an oil-soluble substance.   Furthermore, the emulsion composition of Claim 1 containing a lecithin.   The emulsified composition according to claim 1 or 2, wherein the polysorbate is polyoxyethylene sorbitan monolaurate.   The emulsified composition according to claim 2 or 3, wherein lecithin is 27 parts by mass or less with respect to 100 parts by mass of polysorbate.   The emulsified composition according to any one of claims 1 to 4, which is stable even when added to a high-concentration alcohol composition having an alcohol concentration of 80 vol% or less.   A concentrated liquid for high-concentration alcohol-containing alcoholic beverages, comprising the emulsion composition according to any one of claims 1 to 5.   A method for producing an alcoholic beverage by diluting the concentrate for alcoholic beverage according to claim 6 with water or carbonated water.   An alcohol solution having an alcohol concentration of 80 vol% or less, comprising the emulsion composition according to any one of claims 1 to 5.   Disinfectant containing the alcohol solution according to claim 8.  An emulsified composition for high-concentration alcohol, comprising polysorbate, liquid sugar, and an oil-soluble substance.   Furthermore, the emulsion composition of Claim 10 containing a lecithin.