JP2021177782A - Oil-in-water emulsified composition, and food and beverage containing the same - Google Patents

Abstract

To provide an oil-in-water emulsified composition that has a reduced odor derived from a raw material of astaxanthin, and has excellent emulsion stability.SOLUTION: An oil-in-water emulsified composition contains astaxanthin, an oily component, enzymatically decomposed lecithin, sucrose fatty acid ester composed of C10-18 fatty acid, polyglycerol fatty acid ester that is ester of polyglycerol with an average degree of polymerization of 6-20 and fatty acid selected from C10-22 saturated fatty acid, C8-22 unsaturated fatty acid and C8-22 branched-chain saturated fatty acid, water-soluble tea extract and water. The content of astaxanthin is 0.1 mass% to 20.0 mass%. Relative to the total mass of the water-soluble tea extract, the tea polyphenol is 20 mass% or more. The content of the water-soluble tea extract is 0.3 mass% or more and 5.0 mass% or less. The content of the tea polyphenol is 80 mass% or more relative to the water-soluble tea extract. The tea polyphenol includes at least one of epigallocatechin gallate or epigallocatechin of 10 mass% or more.SELECTED DRAWING: None

Description

The present disclosure relates to an oil-in-water emulsified composition and foods and beverages containing the same.

Astaxanthin has been attracting attention as a component having an "antioxidant effect" that eliminates active oxygen, and has been widely distributed as a raw material for health foods in recent years. Astaxanthin is a kind of natural carotenoid pigment and is widely distributed in the natural world. For example, astaxanthin is abundantly contained in fish such as salmon and red sea bream, crustaceans such as crab, shrimp and krill, and algae.
However, when astaxanthin is used as a food raw material, it has poor digestibility and absorbability due to its low solubility in water, and also has drawbacks such as a decrease in the palatability of the product due to the peculiar odor derived from the raw material.

Japanese Patent No. 4163218 describes an emulsified composition containing a haematococcus algae pigment, which is stable, has no odor, and can be stored for a long period of time, which can be suitably used for various foods. Unique to Haematococcus algae pigments, characterized by preparing an emulsifying composition comprising an oil containing the Coccus algae pigment, at least a sufficient amount of emulsifier to emulsify the oil, a tea extract and a hydrophilic medium. A method for suppressing the odor of Haematococcus is disclosed.

The present invention has produced an emulsion for the purpose of an astaxanthin-containing oil-in-water emulsified composition for adding foods with high palatability, which reduces the peculiar odor derived from the raw material of astaxanthin. Then, it was found that the emulsification stability deteriorated.

One of the embodiments of the present invention is to provide an oil-in-water emulsified composition which suppresses the odor derived from the raw material of astaxanthin and has excellent emulsification stability in view of the above-mentioned problems. do.
One of the embodiments of the present invention is to provide a food or a beverage containing an oil-in-water emulsified composition which suppresses the odor derived from the raw material of astaxanthin and has excellent emulsification stability.

The present inventors include astaxanthin, oily components, enzymatically decomposed lecithin, sucrose fatty acid ester, water-soluble tea extract, and water, and the water-soluble tea extract is tea with respect to the total mass of the water-soluble tea extract. Water-soluble tea containing 20% by mass or more of polyphenol and having an astaxanthin content of 0.1% by mass to 20.0% by mass with respect to the total mass of the oil-in-water emulsified composition. It has been found that the above-mentioned problems can be solved by an oil-in-water emulsified composition having an extract content of more than 0% by mass and 20.0% by mass or less.

Specific means for solving the above problems include the following embodiments.
[1] Containing astaxanthin, oily component, enzymatically decomposed lecithin, sucrose fatty acid ester, water-soluble tea extract, and water, the water-soluble tea extract contains 20 tea polyphenols based on the total mass of the water-soluble tea extract. A water-soluble tea extract containing 100% by mass or more and having an astaxanthin content of 0.1% by mass to 20.0% by mass with respect to the total mass of the oil-in-water emulsified composition. An oil-in-water emulsified composition having a content of more than 0% by mass and 20.0% by mass or less.
[2] The oil-in-water emulsified composition according to [1], which further comprises a polyglycerin fatty acid ester.
[3] The oil-in-water emulsified composition according to [1], which contains only one or more selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester and enzymatically decomposed lecithin as an emulsifier.
[4] In [2] or [3], which contains a polyglycerin fatty acid ester and the content of the polyglycerin fatty acid ester with respect to the total mass of the oil-in-water emulsified composition is in the range of 2% by mass or more and 22% by mass or less. The oil-in-water emulsified composition according to the above.
[5] The oil-in-water emulsified composition according to any one of [1] to [4], wherein the water-soluble tea extract is contained in the aqueous phase.
[6] The oil-in-water emulsified composition according to any one of [1] to [5], wherein the sucrose fatty acid ester has a ratio of the mono-substituted product to the total mass of the sucrose fatty acid ester of 75% by mass or more. thing.
[7] Described in any one of [1] to [6], which contains sucrose fatty acid ester in a range of 0.01% by mass or more and 10% by mass or less with respect to the total mass of the oil-in-water emulsified composition. Oil-in-water emulsified composition.
[8] The invention according to any one of [1] to [7], which contains enzymatically decomposed lecithin in a range of 0.00001% by mass or more and 7% by mass or less with respect to the total mass of the oil-in-water emulsified composition. Oil-in-water emulsified composition.
[9] The oil-in-water type according to any one of [1] to [8], further containing glycerin in a range of 20% by mass or more and 50% by mass or less with respect to the total mass of the oil-in-water emulsion composition. Emulsifying composition.
[10] The oil-in-water emulsified composition according to any one of [1] to [9], wherein the water-soluble tea extract contains 80% by mass or more of tea polyphenol with respect to the total mass of the water-soluble tea extract. thing.
[11] The oil-in-water emulsified composition according to any one of [1] to [10], wherein the oily component is at least one selected from the group consisting of medium-chain fatty acid triglyceride and animal and vegetable fats and oils.
[12] The oil-in-water emulsified composition according to any one of [1] to [11], which is used as a food additive.
[13] A food containing the oil-in-water emulsified composition according to any one of [1] to [12].
[14] A beverage containing the oil-in-water emulsified composition according to any one of [1] to [12].

According to one of the embodiments of the present invention, it is possible to provide an astaxanthin-containing oil-in-water emulsified composition that suppresses the odor derived from the raw material of astaxanthin and has excellent emulsification stability.
Further, according to one of the embodiments of the present invention, it is possible to provide a food or beverage containing an astaxanthin-containing oil-in-water emulsified composition that suppresses the odor derived from the raw material of astaxanthin and has excellent emulsification stability. can.

Hereinafter, specific embodiments of the present invention will be described in detail, but the present invention is not limited to the following embodiments, and the present invention is carried out with appropriate modifications within the scope of the object of the present invention. can do.

The numerical range indicated by using "~" in the present disclosure means a range including the numerical values before and after "~" as the minimum value and the maximum value, respectively.
In the numerical range described stepwise in the present disclosure, the upper limit value or the lower limit value described in one numerical range may be replaced with the upper limit value or the lower limit value of another numerical range described stepwise. Further, in the numerical range described in the present disclosure, the upper limit value or the lower limit value described in a certain numerical range may be replaced with the value shown in the examples.
In the present disclosure, the amount of each component means, when a plurality of substances corresponding to each component are present in the composition, the total amount of the plurality of substances present in the composition unless otherwise specified. do.
In the present disclosure, a combination of two or more preferred embodiments is a more preferred embodiment.

In the present disclosure, the "HLB (Hydrophile-Lipophile Balance) value" refers to a case where a commercially available product is used as an ingredient and the HLB value of the commercially available product is clearly indicated in a document such as a catalog of the commercially available product. , The values shown in the literature such as catalogs are adopted.
If the component used is not a commercial product, or if the HLB value is not clearly shown in documents such as catalogs even if it is commercially available, the upstream formula shown below is adopted as the HLB value in the present disclosure. do.

HLB = 7 + 11.7log (M _w / M ₀ )
Here, M _w is the molecular weight of the hydrophilic group, and M ₀ is the molecular weight of the hydrophobic group.

In the present disclosure, the term "process" is included in this term not only as an independent process but also as long as the intended purpose of the process is achieved even if it cannot be clearly distinguished from other processes.

In the present disclosure, the term "aqueous phase" is used as a term for "oil phase" regardless of the type of solvent.

One of the embodiments of the present disclosure comprises astaxanthin, an oily component, enzymatically decomposed lecithin, a sucrose fatty acid ester, a water-soluble tea extract, and water, wherein the water-soluble tea extract is the total mass of the water-soluble tea extract. The content of astaxanthin with respect to the total mass of the oil-in-water emulsified composition is 0.1% by mass to 20.0% by mass, and the content of the oil-in-water emulsified composition is 20% by mass or more. An oil-in-water emulsified composition in which the content of the water-soluble tea extract with respect to mass is more than 0% by mass and 20.0% by mass or less (hereinafter, may be simply referred to as "oil-in-water emulsified composition of the present disclosure". .).
One of the embodiments of the present disclosure is a food or beverage containing the oil-in-water emulsified composition of the present disclosure (hereinafter, may be simply referred to as "food of the present disclosure" or "beverage of the present disclosure"). ..

[Oil-in-water emulsification composition]
The oil-in-water emulsified composition of the present disclosure contains astaxanthin having a content of 0.1% by mass to 20.0% by mass based on the total mass of the oil-in-water emulsified composition, an oily component, and enzymatically decomposed lecithin. , Sucrose fatty acid ester and content of more than 0% by mass and 20.0% or less with respect to the total mass of the oil-in-water emulsified composition, and 20 mass of tea polyphenol with respect to the total mass of the water-soluble tea extract. An oil-in-water emulsified composition containing water-soluble tea extract containing% or more and water.

Astaxanthin is attracting attention as a component having an "antioxidant action" that eliminates active oxygen. Further, astaxanthin is known to have various functions such as immunostimulation, recovery from fatigue, and balance adjustment of independent nerves, and is widely used as a raw material for health foods and the like. However, it has been clarified by the study of the present inventor that the palatability of the product may be lowered due to the odor derived from the raw material of astaxanthin. Such a phenomenon tends to occur particularly in the case of a food containing astaxanthin in a higher concentration for the purpose of functional labeling or the like.

On the other hand, according to the present disclosure, the odor is generated by containing a specific amount of astaxanthin, an oily component, an enzymatically decomposed lecithin, a sucrose fatty acid ester, a specific amount of a water-soluble tea extract, and water. It is possible to provide an oil-in-water emulsified composition that is suppressed and has excellent emulsion stability (particularly, storage stability with time at room temperature).
In the present disclosure, room temperature refers to "25 ± 3 ° C."

The present inventor speculates on this point as follows.
Generally, tea extract is known to have a deodorizing effect. However, according to the study of the present inventor, when the tea extract is contained in the oil-in-water emulsified composition in order to reduce the odor derived from the raw material of astaxanthin, the oil-in-water emulsified composition is stable over time at room temperature. It turned out that the sex worsened. As a result of repeated studies by the present inventor, the tea extract contains a water-soluble tea extract containing 20% by mass or more of tea polyphenol in a specific amount, and further contains an oily component, an enzymatically decomposed lecithin, and a sucrose fatty acid ester. It was clarified that the oil-in-water emulsification composition suppresses the odor derived from the raw material of astaxanthin and exhibits excellent emulsification stability while containing a high concentration of astaxanthin.

Further, the oil-in-water emulsion composition of the present disclosure is excellent in stability of the oil-in-water emulsified composition when stored in a refrigerator by having the above-mentioned configuration, and is also an oil-in-water oil containing astaxanthin blended in a high concentration. It is considered that the mold emulsion composition can suppress an increase in viscosity and has a pharmaceutical suitability as an oil-in-water emulsion.
In the present disclosure, refrigerated storage refers to storage at an atmospheric temperature of "more than 1 ° C and 10 ° C or less". Further, in the present disclosure, refrigerated storage and low temperature storage are synonymous.

It should be noted that the above conjecture does not limitly interpret the oil-in-water composition of the present disclosure, but is described as an example.

[Astaxanthin]
The oil-in-water emulsified composition of the present disclosure contains astaxanthin.
The oil-in-water emulsified composition of the present disclosure contains astaxanthin. In the present disclosure, astaxanthin and its derivatives are collectively referred to as "astaxanthin" unless otherwise specified. That is, the oil-in-water emulsified composition of the present disclosure contains at least one selected from the group consisting of astaxanthin and its derivatives as astaxanthin. Derivatives of astaxanthin include esters of astaxanthin and the like.

As astaxanthin, astaxanthin derived from natural products such as plants, algae, crustaceans, and bacteria, as well as synthetic astaxanthin obtained by a conventional method can be used.
Astaxanthin can be extracted from cultures of red yeast fafia, green alga Hematococcus, marine bacteria, krill and the like.
From the viewpoint of quality and productivity, astaxanthin is preferably astaxanthin derived from an extract from Haematococcus algae (hereinafter referred to as "Haematococcus algae extract") or an extract from Haematococcus algae. Astaxanthin derived from the extract is particularly preferred.
In the oil-in-water emulsified composition of the present disclosure, astaxanthin is preferably in a state of being dissolved in an oily component described later. That is, astaxanthin can be blended in the oil-in-water emulsified composition of the present disclosure in the form of astaxanthin-containing oil in which astaxanthin is contained in an oily component.

Examples of Haematococcus alga, Haematococcus pluvialis (Haematococcus pluvialis), Haematococcus Rakyusutorisu (Haematococcus lacustris), Haematococcus capensis (Haematococcus capensis), Haematococcus Doroebagenshisu (Haematococcus droebakensis), Haematococcus Jinbabi Examples include Haematococcus zimbabwiensis.
Among these, as the Haematococcus algae, Haematococcus vulviralis is preferable.

The hematococcus algae extract is obtained by disrupting the cell wall of the above hematococcus algae by a method disclosed in JP-A-5-68585 and the like, if necessary, and using acetone, ether, chloroform, alcohol (ethanol, methanol). Etc.), etc., or can be obtained by adding an extraction solvent such as carbon dioxide in a supercritical state.

As the Haematococcus algae extract, a commercially available product may be used.
Examples of commercially available products of Haematococcus algae extract include Astaxanthin (registered trademark) -S, Astaxanthin (registered trademark) -5O, and Astaxanthin (registered trademark) -10O of FUJIFILM Corporation. Astaxanthin (registered trademark) oil 50F, Astaxanthin (registered trademark) oil 5F, etc., BioAston SCE7 of Toyo Enzyme Chemical Co., Ltd., etc. can be mentioned.

The content of astaxanthin as a pure pigment in the Haematococcus algae extract is preferably 0.001% by mass to 50% by mass, and more preferably 0.01% by mass to 40% by mass from the viewpoint of handling at the time of production. It is mass%.
The Haematococcus algae extract may contain astaxanthin or an ester thereof as a pure dye, similar to the dye described in JP-A No. 2-49091.

The content of astaxanthin in the oil-in-water emulsified composition of the present disclosure is 0.1% by mass to 20.0% by mass.
The content of astaxanthin is preferably 0.2% by mass or more, preferably 0% by mass, based on the total mass of the oil-in-water emulsified composition, for example, from the viewpoint of sufficiently obtaining the expected effect by containing astaxanthin. It is more preferably 4% by mass or more, and further preferably 1.0% by mass or more.
Further, the content of astaxanthin is preferably 10% by mass or less, preferably 8% by mass or less, based on the total mass of the oil-in-water emulsified composition, for example, from the viewpoint of ease of ingestion. More preferred.

[Oil component]
The oil-in-water emulsified composition of the present disclosure contains an oily component.
In the oil-in-water emulsified composition of the present disclosure, the oily component is a component having a solubility in water at 25 ° C. of less than 0.1% by mass (less than 1 g / L). The oily component can be suitably used as a compound used for the purpose of dissolving astaxanthin. Astaxanthin is not included in the oily components of the oil-in-water emulsified compositions of the present disclosure.

The oily component preferably contains at least one selected from the group consisting of medium-chain fatty acid triglyceride and animal and vegetable fats and oils from the viewpoint of affinity with astaxanthin and the Food Sanitation Law.
Examples of medium-chain fatty acid triglycerides include medium-chain fatty acid triglycerides having 8 to 10 carbon atoms in the fatty acids constituting the triglyceride.
Examples of animal and vegetable oils and fats include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, palm oil, wheat germ oil, corn germ oil, olive oil, rice bran oil, coconut oil and other vegetable oils, liver oil and fish oil. , Animal oils and fats such as whale oil.
Among these oily components, medium-chain fatty acid triglyceride is preferable, and the oily component contained in the oil-in-water emulsified composition of the present disclosure is more preferably only medium-chain fatty acid triglyceride.

As described above, astaxanthin may be contained in the oil-in-water emulsified composition of the present disclosure as astaxanthin-containing oil containing astaxanthin as an oily component, and is derived from the antioxidant B described later. May be good. The astaxanthin-containing oil preferably contains a medium-chain fatty acid triglyceride as an oily component.

The oily component may be only one kind or a combination of two or more kinds.

The total content of the oily component is preferably in the range of 15% by mass or more and 50% by mass or less, and in the range of 20% by mass or more and 50% by mass or less, based on the total mass of the oil-in-water emulsified composition. Is more preferable.

[Water-soluble tea extract]
The oil-in-water emulsified composition of the present disclosure contains a water-soluble tea extract having a content of more than 0% by mass and 20.0% by mass or less based on the total mass of the oil-in-water emulsified composition.

The water-soluble tea extract used in the oil-in-water emulsified composition of the present disclosure contains 20% by mass or more of tea polyphenol with respect to the total mass of the water-soluble tea extract.
The water-soluble tea extract used in the oil-in-water emulsified composition of the present disclosure is not particularly limited as long as it is a tea extract having a solubility in water at 25 ° C. of 20% by mass or more (200 g / L or more).
The water-soluble tea extract is extracted from one or more of the tea leaves selected from green tea, oolong tea, and black tea, and tea polyphenols (catechins) are added to the total mass of the water-soluble tea extract. Contains 20% by mass or more. The solvent used for extraction (also referred to as “extraction solvent”) is not particularly limited, and examples thereof include hot water, methanol, ethanol, isopropanol, and ethyl acetate. By performing the extraction operation using one or a mixture of two or more of these extraction solvents, an extract containing a water-soluble tea extract can be obtained.
In the case of hot water extraction, the extract can be used as it is, preferably in the form of powder from which water has been removed by spray drying or freeze-drying, and the one formulated with dextrin, glycerin, etc. can also be used. ..

In the oil-in-water emulsified composition of the present disclosure, the water-soluble tea extract functions as an antioxidant. Hereinafter, the water-soluble tea extract according to the present disclosure is also referred to as "antioxidant A".
From the viewpoint of reducing odor, the lower limit of the content of the antioxidant A is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, based on the total mass of the oil-in-water emulsified composition. ..
On the other hand, from the viewpoint of reducing the viscosity of the oil-in-water emulsified composition with astaxanthin and improving the production suitability, the upper limit of the content of the antioxidant A is not particularly limited, but from the viewpoint of emulsification stability, it is 20.0. It is 0% by mass or less, preferably 15.0% by mass or less, more preferably 10.0% by mass or less, still more preferably 8.0% by mass or less, still more preferably 5.0% by mass or less. It is as follows.

As the antioxidant A, a commercially available product can also be used, and Sunfood (registered trademark) 100, CD, aqueous, powder (30%) (above, trade name, manufactured by Mitsubishi Chemical Foods Co., Ltd.), Sunphenon (registered). Trademark) 30S-OP, EGCG-OP, BG-3, 90S, 90MB-OP (above, trade name, manufactured by Taiyo Kagaku Co., Ltd.), Polyphenon (registered trademark) G, 70S, PF (above, trade name, Mitsui) Agriculture and Forestry Co., Ltd.), N Theafran (registered trade certificate) 30A, 90S (above, product name, manufactured by Itoen Co., Ltd.), San Woolon (registered trademark, product name, manufactured by Suntory Ltd.) and the like.

Antioxidant A is a catechin having a basic structure of flavan-3-ol as a tea polyphenol from the viewpoint of both reduction of odor and stability of emulsification, that is, epicatechin, epigallocatechin, epicatechin gallate, epi. It is preferable to contain one or more selected from the group consisting of gallocatechin gallate, catechin, gallocatechin, catechin gallate, and gallocatechin gallate. From the viewpoint of reducing odor, the content of the above-mentioned tea polyphenol with respect to the total mass of the antioxidant A is preferably 40% by mass or more, more preferably 50% by mass or more, further preferably 70% by mass or more, and more preferably 80% by mass or more. Even more preferable. When the oil-in-water emulsified composition of the present disclosure is applied to foods or beverages, the tea polyphenol may contain at least one epigallocatechin gallate or epigallocatechin in an amount of 10% by mass or more from the viewpoint of reducing odor. preferable. From the viewpoint of suppressing the bitterness peculiar to tea and sufficiently reducing the odor, the upper limit is preferably 50% by mass or less.

In the oil-in-water emulsified composition of the present disclosure, it is sufficient that at least one of the aqueous phase and the oil phase contains the antioxidant A, but from the viewpoint of more effectively suppressing the odor derived from the raw material of astaxanthin, it is sufficient. The antioxidant A is preferably contained in the aqueous phase.
In this regard, the present inventor presents that when the antioxidant A is contained in the aqueous phase, the odor diffuses into the aqueous phase which is a continuous phase because it is present at the interface of the oil phase in the oil-in-water composition. I think it's because I'm holding back things.

(Other antioxidants)
The oil-in-water emulsified composition of the present disclosure contains at least one antioxidant (hereinafter, also referred to as "antioxidant B") different from the above-mentioned water-soluble tea extract (antioxidant A). May be good.
The antioxidant B is not particularly limited.
Examples of the antioxidant B include at least one compound selected from the group consisting of ascorbic acid, ascorbic acid derivatives, and salts thereof, vitamin E such as tocopherol and its derivatives, vitamin A, retinoic acid, and retinol. Retinol acetate, retinol palmitate, retinyl acetate, retinyl palmitate, tocopheryl retinoate, vitamin C and its derivatives, kinetin, sesamine, α-lipoic acid, coenzyme Q10, flavonoids, erythorbic acid, propyl ascorbic acid, BHT ( Examples thereof include di-n-butylhydroxytoluene), BHA (butylhydroxytoluene), trethinoin, polyphenol, SOD (superoxide dismutase), phytic acid, kouki extract, soybean extract, agetsu extract, and rosemary extract.

The antioxidant B is preferably at least one compound selected from the group consisting of ascorbic acid, ascorbic acid derivatives, and salts thereof, vitamin E such as tocopherol and its derivatives, vitamin A, retinoic acid, retinol, and the like. , Retinol acetate, more preferably at least one compound selected from the group consisting of ascorbic acid, ascorbic acid derivatives, and salts thereof, and vitamin E such as tocopherol and its derivatives, still more preferably. , Vitamin E such as tocopherol and its derivatives.

The content of the antioxidant B in the oil-in-water emulsified composition of the present disclosure can be appropriately set according to the type of the antioxidant B in consideration of maintaining the emulsification stability of astaxanthin.
The content of the antioxidant B is preferably 0.1 times or more and 100 times or less, more preferably 0.1 times or more and 10 times or less, based on the mass of astaxanthin, and is 0. It is more preferable that the amount is 1 times or more and 5 times or less.

When at least one compound selected from the group consisting of ascorbic acid, ascorbic acid derivatives, and salts thereof is used as the antioxidant B in the oil-in-water emulsified composition of the present disclosure, ascorbic acid and its salts are used. Specific examples thereof include ascorbic acid, sodium ascorbic acid, potassium ascorbic acid, calcium ascorbic acid and the like.
Examples of the ascorbyl acid derivative and its salt include ascorbyl acid phosphate ester and its salt, ascorbyl acid sulfate ester and its salt, ascorbyl palmitate ascorbyl phosphate ester and its salt and the like.

A preferred embodiment of the antioxidant B contained in the oil-in-water emulsified composition of the present disclosure is at least one compound selected from the group consisting of ascorbic acid, ascorbic acid derivatives, and salts thereof, and / or. , Vitamin E such as tocopherol and its derivatives.
In the oil-in-water emulsified composition of the present disclosure, as the antioxidant B, at least one compound selected from the group consisting of ascorbic acid, ascorbic acid derivatives, and salts thereof, and / or vitamin E such as tocopherol and When the derivative is contained, the total content thereof is preferably 0.5% by mass to 6% by mass, based on the total mass of the oil-in-water emulsified composition of the present disclosure, at low temperatures of these compounds. From the viewpoint of suppressing precipitation over time, 0.5% by mass to 4% by mass is more preferable, and 0.5% by mass to 3% by mass is further preferable.

The group of compounds consisting of ascorbic acid, ascorbic acid derivatives, and salts thereof, and / or vitamin E such as tocopherol and its derivatives may be used alone or in combination of two or more.

In the oil-in-water emulsified composition of the present disclosure, the antioxidant B is preferably contained in the oil phase composition from the viewpoint of enhancing the stability of astaxanthin.

In the oil-in-water emulsified composition of the present disclosure, a water-soluble antioxidant can be used in addition to the water-soluble tea extract (antioxidant A) as long as its effect is not impaired, but other than the antioxidant A. It is preferable not to use a water-soluble antioxidant from the viewpoint of emulsion stability.

From the viewpoint of emulsion stability, the total content of the water-soluble tea extract and the antioxidant B is preferably 0.6% by mass or more and 11% by mass or less with respect to the total mass of the oil-in-water emulsified composition. It is more preferably 1.0% by mass or more and 8.0% by mass or less.

[Enzymatically degraded lecithin]
The oil-in-water emulsified composition of the present disclosure comprises enzymatically degraded lecithin.
Lecithin is a general name for mixtures containing various phospholipids such as phosphatidylcholine (PC). Enzymatically degraded lecithin (also called lysolecithin) is a composition containing lysophosphatidylcholine in which one fatty acid of the phosphatidylcholine molecule is lost by an enzyme such as phospholipase. In the oil-in-water emulsified composition of the present disclosure, the enzymatically decomposed lecithin is a so-called hydrogenated enzymatically decomposed lecithin whose oxidative stability is improved by hydrogenating the bound fatty acid to a saturated fatty acid. include.

The concentration of lysophosphatidylcholine contained in the enzymatically decomposed lecithin is preferably 18% by mass or more and 75% by mass or less, preferably 18% by mass or more and 65% by mass or less, from the viewpoint of obtaining a stable oil-in-water emulsified composition. Is more preferable, and it is further preferable that it is 18% by mass or more and 30% by mass or less.

The content of enzymatically decomposed lecithin in the oil-in-water emulsified composition of the present disclosure is preferably in the range of 0.00001% by mass or more and 7% by mass or less with respect to the total mass of the oil-in-water emulsified composition. It is more preferably in the range of 0001% by mass or more and 5% by mass or less. From the viewpoint of ensuring emulsion stability while suppressing the taste derived from enzymatically decomposed lecithin, the content of enzymatically decomposed lecithin is 0.00001% by mass or more and 3.0% by mass with respect to the total amount of the oil-in-water emulsified composition. % Or less is preferable.

As the enzymatically decomposed lecithin, commercially available enzymatically decomposed lecithin can be used. As enzymatically decomposed lecithin, Benecoat (registered trademark) BMI-40L (trade name, manufactured by Kao), Resimal (registered trademark) EL (trade name, manufactured by Riken Vitamin Co., Ltd.), SLP-paste lyso (trade name, manufactured by Tsuji Oil Co., Ltd.) ), SLP-White Reso (trade name, manufactured by Tsuji Oil Co., Ltd.), SLP-White Reso H (trade name, manufactured by Tsuji Oil Co., Ltd.) and the like.

[Sucrose fatty acid ester]
The oil-in-water emulsified composition of the present disclosure contains a sucrose fatty acid ester. By containing the sucrose fatty acid ester in the oil-in-water emulsified composition of the present disclosure, the absorption of astaxanthin in the body is improved, and the emulsification stability with time is improved.
The oil-in-water emulsified composition of the present disclosure may contain one type of sucrose fatty acid ester alone, or may contain two or more types in combination.

The HLB value of the sucrose fatty acid ester is 10 or more, preferably 12 or more, and more preferably 14 or more, from the viewpoint of absorption of astaxanthin in the body.
Further, the HLB value of the sucrose fatty acid ester is preferably 19 or less from the viewpoint of showing amphipathicity.

The number of carbon atoms of the fatty acid constituting the sucrose fatty acid ester is preferably 8 or more, and more preferably 10 to 18, from the viewpoint of showing amphipathicity, for example.
Specific examples of the sucrose fatty acid ester include sucrose lauric acid ester, sucrose myristic acid ester, sucrose palmitic acid ester, sucrose stearic acid ester, sucrose oleic acid ester and the like.

Commercially available sucrose fatty acid esters include Ryoto (registered trademark) Sugar Ester S1170 (trade name, sucrose stearate, HLB value: approx. 11 (catalog value), Mitsubishi Chemical Foods Co., Ltd.), Ryoto (registered trademark). ) Sugar Ester S1570 (trade name, sucrose stearate, HLB value: approx. 15 (catalog value), Mitsubishi Chemical Foods Co., Ltd.), Ryoto (registered trademark) Sugar Ester S1670 (trade name, sucrose stearate, HLB value: Approximately 16 (catalog value), Mitsubishi Chemical Foods Co., Ltd., Ryoto (registered trademark) Sugar Ester P1570 (trade name, sucrose palmitate, HLB value: Approximately 15 (catalog value), Mitsubishi Chemical Foods ( Co., Ltd.), Ryoto (registered trademark) Sugar Ester P1670 (trade name, sucrose palmitate, HLB value: approx. 16 (catalog value), Mitsubishi Chemical Foods Co., Ltd.), Ryoto (registered trademark) Sugar Ester L1695 (commodity) Name, sucrose lauric acid ester, HLB value: about 16 (catalog value) and the like can be mentioned.

In the oil-in-water emulsified composition of the present disclosure, the ratio of the mono-substituted product (also referred to as the mono-esterified product) to the total mass of the sucrose fatty acid ester is 75% by mass or more from the viewpoint of enhancing the emulsion stability at low temperature. preferable. The proportion of the monoester may be 100% by weight (ie, all sucrose fatty acid esters are monoesters). The oil-in-water emulsified composition of the present disclosure more preferably contains a sucrose stearic acid ester as a sucrose fatty acid ester.
The content of the monoester in the sucrose stearic acid ester can be measured by the following method.

(Measurement of monoester content in sucrose stearic acid ester]
<Sample preparation>
Sucrose stearic acid ester is added to tetrahydrofuran in an amount of 1 mg / mL and dissolved to obtain a sample solution.
<Measurement conditions>
Equipment used: High performance liquid chromatography prominence (Shimadzu Corporation)
Detection method: Corona charged particle detection Column: Capcellpack C18 UG120 4.6 mm x 150 mm (Shiseido Co., Ltd.)
Column temperature: 40 ° C
Eluent: 0 to 20 minutes: water / methanol 50/50, 7 mM ammonium acetate; 20 to 30 minutes: methanol, 7 mM ammonium acetate Flow rate: 1 mL / min
Injection volume: 10 μL

<Method of calculating the content of monoester>
The ratio of the peak area in the retention time of 17 to 22 minutes to the total peak area in the retention time of 15 to 30 minutes in high performance liquid chromatography is calculated, and this is used as the content of the monoester.

As the sucrose fatty acid ester containing 75% by mass to 100% by mass of the monoester, a commercially available product shown below having a monoester content of 75% by mass or more can be selected and used. Further, a mixture in which a plurality of the following commercially available products are mixed to have a monoester content of 75% by mass or more may be used, and a commercially available product having a monoester content of less than 75% by mass may be purified. , A refined product having a monoester content of 75% by mass or more may be used.

Examples of commercially available products include Ryoto (registered trademark) sugar ester S-070, S-170, S-270, S-370, S-370F, S-570, S-770, S-970, S-1170, and the like. S-1170F, S-1570, S-1670 (trade name, manufactured by Mitsubishi Chemical Foods Co., Ltd.), DK Ester (registered trademark) SS, F160, F140, F110, F90, F70, F50, F-20W, F-10, FA-10E, Cosmetic-like, S-10, S-50, S-70, S-110, S-160, S-190 (above, trade name, manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.), etc. Can be mentioned.
Among them, Ryoto Sugar Ester S-1170, S-1170F, S-1570, S-1670, DK Ester SS, F160, F140, F110, Cosmetic-like S-110, S-160, S-19 and the like are preferable. Since the ratio of the content of the monoester is high, it is most preferable to use only the DK ester SS.

The content of the sucrose fatty acid ester is preferably 0.1% by mass or more, preferably 0.3% by mass, based on the total mass of the oil-in-water emulsified composition, for example, from the viewpoint of absorption of astaxanthin in the body. It is more preferably 5% by mass or more, and further preferably 0.5% by mass or less.
Further, the content of the sucrose fatty acid ester is preferably 10% by mass or less with respect to the total mass of the oil-in-water emulsified composition, for example, from the viewpoint of emulsification stability.

[Polyglycerin fatty acid ester]
The oil-in-water emulsified composition of the present disclosure more preferably contains a polyglycerin fatty acid ester.
The polyglycerin fatty acid ester is preferably a polyglycerin fatty acid ester having at least one of a saturated fatty acid structure, a branched fatty acid structure and an unsaturated fatty acid structure having 10 or more carbon atoms.
The polyglycerin fatty acid ester in the present disclosure includes polyglycerin having an average degree of polymerization of 6 to 20, more preferably 8 to 16, still more preferably 8 to 10, saturated fatty acid having 10 to 22 carbon atoms, and 8 carbon atoms. Examples thereof include esters of fatty acids selected from unsaturated fatty acids of ~ 22 and branched saturated fatty acids having 8 to 22 carbon atoms. The saturated fatty acids having 10 to 22 carbon atoms include linear saturated fatty acids having 10 to 22 carbon atoms and branched unsaturated fatty acids having 10 to 22 carbon atoms, and unsaturated fatty acids having 8 to 22 carbon atoms include unsaturated fatty acids having 8 to 22 carbon atoms. , A linear unsaturated fatty acid having 8 to 22 carbon atoms and a branched unsaturated fatty acid having 8 to 22 carbon atoms.
When the degree of polymerization of polyglycerin is in the above range, the emulsion stability becomes better.
As the polyglycerin fatty acid ester, an ester having a fatty acid structure selected from a saturated fatty acid structure having 10 to 22 carbon atoms, an unsaturated fatty acid structure having 8 to 22 carbon atoms and a branched saturated fatty acid structure having 8 to 22 carbon atoms is preferable. A fatty acid ester having at least one of a saturated fatty acid structure having 10 to 22 carbon atoms, a branched fatty acid structure having 16 to 22 carbon atoms, and an unsaturated fatty acid structure having 16 to 22 carbon atoms is more preferable. Further preferred are fatty acid esters having at least one of a structure, a branched fatty acid structure having 16-18 carbon atoms and an unsaturated fatty acid structure having 16-18 carbon atoms.
Examples of the fatty acid selected from the saturated fatty acids having 10 to 22 carbon atoms include lauric acid, myristic acid, palmitic acid and stearic acid.
Examples of the fatty acid selected from the unsaturated fatty acid having 8 to 22 carbon atoms and the branched saturated fatty acid having 8 to 22 carbon atoms include oleic acid, linoleic acid and isostearic acid.

The polyglycerin fatty acid ester may be a monoester or a diester, but is preferably a monoester.
In addition, the polyglycerin fatty acid ester has a surface active ability. From the viewpoint of further improving the emulsion stability, a compound having an HLB of 5 or more is preferable, a compound having an HLB of 8 or more is more preferable, and a compound having an HLB of 10 or more is further preferable. On the other hand, the upper limit of the HLB of the polyglycerin fatty acid ester is not particularly limited, but is preferably 20 or less, and more preferably 18 or less.

Preferred specific examples of the polyglycerin fatty acid ester include decaglycerin lauric acid ester, decaglycerin myristic acid ester, decaglycerin luminic acid ester, decaglycerin stearate ester, hexaglycerin monooleic acid ester, decaglycerin monooleic acid ester, and deca. Examples thereof include glycerin linoleic acid ester, decaglycerin isostearic acid ester, hexaglycerin isostearic acid ester, and decaglycerin monoisostearic acid ester. It is preferably at least one selected from the group consisting of glycerin stearate ester, polyglyceryl isostearate and polyglyceryl oleate.

As the polyglycerin fatty acid ester, a commercially available product may be used, and examples of the commercially available product include NIKKOL (registered trademark) Decaglyn 1-ISV, NIKKOL Decaglyn 1-OV, NIKKOL Decaglyn 1-LN, NIK, manufactured by Nikko Chemicals Co., Ltd. 1-PVEX, NIKKOL Decaglyn 1-SVEX, NIKKOL Decaglyn 1-L, NIKKOL Decaglyn 1-M, Ryoto Polyglycerate O-15D, O-50D, Taiyo Kagaku Co., Ltd. Examples include Soft Q-17S and Poem J-0381V manufactured by Riken Vitamin Co., Ltd.

Among these, more preferably, decaglycerin monolauric acid ester, decaglycerin stearate ester, decaglycerin monomyristic acid ester, decaglycerin luminic acid ester, decaglycerin monooleic acid ester, decaglycerin monoisostearic acid ester and the like can be mentioned. ..

The oil-in-water emulsified composition of the present disclosure may contain only one type of polyglycerin fatty acid ester, or may contain two or more types.
The content of the polyglycerin fatty acid ester in the oil-in-water emulsified composition of the present disclosure is preferably 2% by mass to 22% by mass, and 5% by mass to 22% by mass, based on the total mass of the oil-in-water emulsified composition. More preferably, it is by mass%.
In the above range, the content of the polyglycerin fatty acid ester in the oil-in-water emulsified composition is uniform and fine oil phase particles can be easily obtained, and the emulsification stability of the oil-in-water emulsified composition at low temperature becomes better.

From the viewpoint of enhancing the emulsion stability of the oil-in-water emulsified composition of the present disclosure, the content of the polyglycerin fatty acid ester with respect to the sucrose fatty acid ester is preferably 2 to 13 times.

[water]
The oil-in-water emulsion of the present disclosure contains water.
The water is not particularly limited, and natural water, purified water, distilled water, ion-exchanged water, pure water, ultra-pure water (Milli-Q water, etc.) and the like can be used. The Milli-Q water is ultrapure water obtained by the Milli-Q water production apparatus of Merck Millipore Co., Ltd.

(emulsifier)
The oil-in-water emulsified composition of the present disclosure preferably contains an emulsifier.
As the emulsifier in the oil-in-water emulsified composition of the present disclosure, it is preferable to contain only one or more selected from the above-mentioned group consisting of enzymatically decomposed lecithin, sucrose fatty acid ester and polyglycerin fatty acid ester. Other emulsifiers may be contained as long as the expected effects of the oil-in-water emulsified composition of the present disclosure are not impaired.
As the other emulsifier, lecithin, saponin, sterol and the like other than enzymatically decomposed lecithin may be contained from the viewpoint of high-pressure emulsification using only an emulsifier derived from a natural product and stability over time.
Here, "containing only one or more selected as an emulsifier from the group consisting of enzymatically decomposed lecithin, sucrose fatty acid ester and polyglycerin fatty acid ester" means enzymatically decomposed lecithin, sucrose fatty acid ester and polyglycerin fatty acid. It means that the content of emulsifiers other than the ester is 1% by mass or less based on the total mass of the oil-in-water emulsifying composition. The content of the other emulsifier is preferably 0.001% by mass or more and 1% by mass or less, more preferably 0.01% by mass or more and 1% by mass or less, and 0.01% by mass or more and 0.5. It is more preferably mass% or less.

When the emulsifier in the oil-in-water emulsified composition of the present disclosure contains only one or more selected from the group consisting of substantially enzymatically decomposed lecithin, sucrose fatty acid ester and polyglycerin fatty acid ester, enzymatically decomposed lecithin: sucrose. The sugar fatty acid ester: polyglycerin fatty acid ester is preferably 0.00001: 15: 1 to 7: 1: 15 in mass ratio.

(Multivalent alcohol)
The oil-in-water emulsified composition of the embodiments of the present disclosure preferably contains a polyhydric alcohol. From the viewpoint of emulsion stability, the polyhydric alcohol is preferably at least one selected from the group consisting of glycerin, sorbitol and reduced starch syrup, and more preferably at least one selected from glycerin or reduced starch syrup. preferable.

<Glycerin>
Glycerin is preferably used because it reduces the average particle size of emulsified particles containing astaxanthin and facilitates stable retention for a long period of time while keeping the particle size small.

In the oil-in-water emulsified composition of the present disclosure, the content of glycerin is preferably in the range of 20% by mass or more and 60% by mass or less with respect to the total mass of the oil-in-water emulsifying composition, and is 20% by mass or more and 50. It is more preferably in the range of mass% or less, and further preferably in the range of 30% by mass or more and 60% by mass or less.

In the oil-in-water emulsified composition of the present disclosure, the content of glycerin is preferably 1 times or more and 100 times or less with respect to the mass of astaxanthin, and more preferably 2 times or more and 50 times or less. It is preferable, and it is more preferable that the amount is 2 times or more and 10 times or less.

<Reduced starch syrup>
Reduced starch syrup is a kind of sugar alcohol and is synthesized by reducing (that is, hydrogenating) starch syrup. The viscosity of reduced starch syrup can be adjusted by changing the composition of the raw material starch syrup (that is, sugar), and it is classified into high saccharified reduced starch syrup and low saccharified reduced starch syrup.
Low-saccharified reduced starch syrup is preferably used because it reduces the average particle size of emulsified particles containing astaxanthin and facilitates stable retention for a long period of time while keeping the particle size small.

As the reduced starch syrup, a starch syrup obtained by reducing oligotose (linear oligosaccharide) is particularly preferable from the viewpoint of maintaining the particle size of the emulsified particles containing astaxanthin and suppressing the precipitation in the oil-in-water emulsified composition. The origin of the oligotose is not particularly limited, but it is preferably a linear oligosaccharide containing maltotriose (G3) as a main component, and a linear oligosaccharide containing maltotriose as a main component. It is more preferable that the content of sugar and high molecular weight dextrin is low.

The reduced starch syrup may be a commercially available product.
Examples of commercial products of reduced water candy are Oligotose (Sanwa Stardust Industry Co., Ltd.), Oligotooth (trade name, Bussan Food Science Co., Ltd.), SE30 (trade name, Bussan Food Science Co., Ltd.), SE100. (Product name, Bussan Food Science Co., Ltd.) Oligotooth H-70 (Mitsubishi Chemical Foods Co., Ltd.), Hellodex (Product name, Hayashihara Co., Ltd.), Tetrap, Tetrap-H (Product name, Hayashihara Co., Ltd.) , Pentrap (trade name, Hayashihara Co., Ltd.), Coupling Sugar (trade name, Hayashihara Co., Ltd.), Coupling Sugar S (trade name, Hayashihara Co., Ltd.) and the like.

The reduced starch syrup may be either a solid (powder) or a liquid containing a solvent (for example, water), but is preferably liquid from the viewpoint of productivity.
Commercially available liquid reduced starch syrup often contains 20% by mass or more and 40% by mass or less of water, but may contain water outside this range as long as the desired effect can be obtained.

The content of the reduced water candy in the oil-in-water emulsified composition of the present disclosure is preferably in the range of 30% by mass or more and 70% by mass or less with respect to the total amount of the oil-in-water emulsified composition, and is 35% by mass or more and 70% by mass or more. It is more preferably in the range of mass% or less, and further preferably in the range of 40% by mass or more and 70% by mass or less.
The "content of reduced starch syrup in the oil-in-water emulsified composition" referred to in the present disclosure means the mass-based content of the reduced starch syrup contained in the oil-in-water emulsified composition.

In the oil-in-water emulsified composition of the present disclosure, the content of the reduced starch syrup is preferably 1 times or more and 100 times or less with respect to the mass of astaxanthin, and is preferably 2 times or more and 50 times or less. More preferably, it is more preferably 2 times or more and 10 times or less.

As the polyhydric alcohol, it is preferable not to use a polyhydric alcohol other than glycerin and reduced starch syrup when the oil-in-water emulsified composition of the present embodiment is used for food.

[Other ingredients]
The oil-in-water emulsified composition of the present disclosure may contain one or more of any other components, if necessary, in addition to the above-mentioned components. Examples of other components include physiologically active components other than astaxanthin such as nutritional components, active ingredients, and pharmacological components, pigments (not including astaxanthin), antioxidants, and liquid sugars such as starch syrup. Such other ingredients are not particularly limited as long as they can be used in foods and drinks and pharmaceuticals.

[Manufacturing method of oil-in-water emulsified composition]
The oil-in-water emulsified composition of the present disclosure is prepared by preparing a mixed solution of an oil phase composition containing astaxanthin and an oily component and an aqueous phase composition containing water, sucrose fatty acid ester and enzymatically decomposed lecithin. It is preferably produced by a production method including emulsifying the prepared mixed solution by a conventional method. The water-soluble tea extract (antioxidant A) may be contained in either the oil phase composition or the aqueous phase composition, but is preferably contained in the aqueous phase composition from the viewpoint of effectively suppressing the odor. ..
Since the oil-in-water emulsified composition of the present disclosure contains the antioxidant A, it is possible to reduce an increase in the viscosity of the oil-in-water emulsified composition while containing a high concentration of astaxanthin, and thus it is suitable for production. Is excellent.
The mixed solution to be emulsified may be prepared by separately preparing the oil phase composition and the aqueous phase composition, and then combining the prepared oil phase composition and the aqueous phase composition, or the oil phase. Each component contained in the composition and the aqueous phase composition may be prepared by mixing all at once or sequentially mixing them.

The oil phase composition may contain other optional components together with astaxanthin and an oily component. From the viewpoint of enhancing the stability of astaxanthin, at least one compound selected from the group consisting of ascorbic acid, ascorbic acid derivatives, and salts thereof as an antioxidant (antioxidant B) different from antioxidant A, Further, it is preferable that at least one compound selected from the group consisting of vitamin E such as tocopherol and its derivatives and salts thereof is contained.

The aqueous phase composition contains water, enzymatically degraded lecithin, and sucrose fatty acid ester, preferably containing antioxidant A. The aqueous phase composition is preferably prepared by preparing a solution prepared by dissolving enzymatically decomposed lecithin and sucrose fatty acid ester in a polyhydric alcohol, and then adding antioxidant A and water to the solution.

In one aspect of the method for producing an oil-in-water emulsified composition, for example, a) water, enzymatically decomposed lecithin, sucrose fatty acid ester, and antioxidant A are mixed and dissolved to obtain an aqueous phase composition. Obtain, b) astaxanthin and an oily component are mixed and dissolved to obtain an oil phase composition, and c) the aqueous phase composition and the oil phase composition are mixed under stirring to obtain a mixed solution. Emulsification and dispersion are performed on the obtained mixed solution.

At the time of emulsification and dispersion, for example, emulsification is performed using a normal emulsification device that utilizes a shearing action such as a stirrer, an impeller type stirrer, a homomixer, or a continuous flow type shearing device, and then a high-pressure homogenizer is passed through. It is preferable to use two or more kinds of emulsifying devices in combination by the method. When a high pressure homogenizer is used, the emulsified particles can be aligned to a more uniform particle size. Emulsification and dispersion may be performed a plurality of times for the purpose of further making the particle size uniform.

The high-pressure homogenizer includes a chamber-type high-pressure homogenizer having a chamber in which the flow path of the treatment liquid is fixed, and a homogeneous valve-type high-pressure homogenizer having a homogeneous valve.
Since the homogeneous valve type high pressure homogenizer can easily adjust the width of the flow path of the treatment liquid, the pressure and flow rate during operation can be arbitrarily set, and the operation range is wide, so that the underwater of the present disclosure is used. It can be preferably used in the production of an oil-type emulsified composition.
Although the degree of freedom of operation is low, it is easy to create a mechanism to increase the pressure, so a chamber-type high-pressure homogenizer can also be suitably used for applications that require ultra-high pressure.

Examples of the chamber type high-pressure homogenizer include a microfluidizer (manufactured by Microfluidics), a nanomizer (manufactured by Yoshida Kikai Kogyo Co., Ltd.), and an ultimateizer (manufactured by Sugino Machine Limited).
Homogen valve type high-pressure homogenizers include golin type homogenizer (manufactured by APV), ranier type homogenizer (manufactured by Lanier), high-pressure homogenizer (manufactured by Niro Soabi), homogenizer (manufactured by Sanwa Machinery Co., Ltd.), and high-pressure homogenizer (manufactured by Sanwa Machinery Co., Ltd.). Examples include Izumi Food Machinery Co., Ltd.) and ultra-high pressure homogenizer (Squid Co., Ltd.).

The pressure of the high-pressure homogenizer is preferably 50 MPa or more, more preferably 50 MPa or more and 250 MPa or less, and further preferably 100 MPa or more and 250 MPa or less.
It is preferable to cool the obtained oil-in-water emulsified composition through some kind of cooler within 30 seconds, preferably within 3 seconds immediately after passing through the chamber, from the viewpoint of maintaining the particle size of the emulsified particles.

Further, when the obtained oil-in-water emulsified composition is applied as an oil-in-water emulsified composition for a soft capsule formulation, it is preferable to defoam from the viewpoint of preventing expansion of the soft capsule.

(Contents of specific components in oil-in-water emulsified composition)
The odor derived from the raw material of astaxanthin is derived from a plurality of substances, and one of the causative substances thereof is 2,4-heptadienal. Therefore, from the viewpoint of reducing the odor, the content (A) of 2,4-heptadienal is preferably 1000 ppb or less, more preferably 800 ppb or less, still more preferably 500 ppb or less, based on the total mass of the oil-in-water emulsified composition. ..
From the viewpoint of reducing the throat when processed into beverages, especially the algae odor (the algae-like fishy odor or fishy odor that comes out of the nose after being contained in the mouth), the following formula (1) is followed. The content (B) of 2,4-heptadienal converted per 100 parts by mass of the oil-in-water emulsion containing 1% by mass astaxanthin to be calculated is preferably 200 ppb or less, more preferably 100 ppb or less, still more preferably 80 ppb or less.
(B) = (A) / Astaxanthin content in the oil-in-water emulsified composition ... Formula (1)
There is no particular limitation on the method for reducing the content of 2,4-heptadienal.
(1) A method for preparing an oil-in-water emulsified composition of the present disclosure using the purified astaxanthin after purifying the astaxanthin raw material itself by a known deodorizing method, and
(2) A method of preparing the oil-in-water emulsified composition of the present disclosure and then purifying it by a known deodorizing method.
Any method such as the above may be used.
Known deodorizing methods include a supercritical extraction method, a separation and purification method using a porous adsorbent such as activated carbon or silica gel, a masking method, an ozone oxidation method, a catalytic combustion method and the like.

The method for measuring the content of 2,4-heptadienal in the oil-in-water emulsified composition of the present disclosure is not particularly limited as long as the content of 2,4-heptadienal in the oil-in-water emulsified composition can be measured, but is chromatographed. Graph analysis is preferred, gas chromatograph analysis or liquid chromatograph analysis is more preferred. From the viewpoint of accurately and relatively easily measuring 2,4-heptadienal contained in a trace amount in an oil-in-water emulsified composition, for example, headspace gas chromatograph mass spectrometry and purge & trap gas chromatograph mass spectrometry. Etc. are mentioned as a more preferable method.
In the present disclosure, 2,4-heptadienal includes structural isomers.

(Viscosity of oil-in-water emulsified composition)
The viscosity of the oil-in-water emulsified composition of the present disclosure is not particularly limited, but is preferably 600 mPa · s or less, and more preferably 500 mPa · s or less, from the viewpoint of manufacturing suitability such as emulsification dispersion. The lower limit is not particularly limited, and examples thereof include 50 mPa · s or more.

The viscosity of the oil-in-water emulsified composition is not particularly limited as long as it is a method for measuring according to JIS Z8803 (2011), and a value measured at 25 ° C. is used.

(Average particle size of oil-in-water emulsified composition)
The average particle size (volume average particle size) of the oil-in-water emulsified composition of the present disclosure is not particularly limited, but is preferably 5 nm to 200 nm, and has good transparency and stability of the oil-in-water emulsified composition. From the viewpoint, it is more preferably 10 nm to 150 nm, further preferably 10 nm to 120 nm.

The average particle size (volume average particle size) of the oil-in-water emulsified composition can be measured with a commercially available particle size distribution meter or the like. As a method for measuring the particle size distribution, optical microscopy, confocal laser microscopy, electron microscopy, interatomic force microscopy, static light scattering method, laser diffraction method, dynamic light scattering method, centrifugal sedimentation method, electric pulse measurement Methods, chromatography methods, ultrasonic attenuation methods and the like can be mentioned, but the method is not limited thereto.
The particle size is preferably measured by a dynamic light scattering method. Commercially available measuring devices using the dynamic light scattering method include Nanotrack UPA (trade name, Nikkiso Co., Ltd.) and dynamic light scattering type particle size distribution measuring device LB-550 (trade name, Horiba Seisakusho Co., Ltd.). ), Concentrated particle size analyzer FPAR-1000 (trade name, Otsuka Electronics Co., Ltd.), etc., but if it is possible to measure the particle size based on the principle of dynamic light scattering method, a measuring device Is not limited to these.

The average particle size of the oil-in-water emulsified composition is, for example, a sample of the oil-in-water emulsified composition diluted 100-fold using Otsuka Electronics Co., Ltd., FPAR1000 (trade name), a concentrated particle size analyzer. It can be measured with a 50% cumulative particle size by putting it in a cell and adopting the value measured at 25 ° C.

(Powdering of oil-in-water emulsified composition)
The oil-in-water emulsified composition of the present disclosure can be in a powdered form by drying.
The drying method for powdering the oil-in-water emulsified composition is not particularly limited, and conventional methods such as spray drying, kneading granulation, and freeze-drying can be used.
The powdered oil-in-water emulsified composition can be used as an oil-in-water emulsified composition by suspending it in a solvent containing water.

In the powdered oil-in-water emulsified composition, it is preferable that the medium of the aqueous phase (that is, water) is removed as much as possible in order to improve the fluidity in the powder form and the dispersibility during suspension. The aqueous phase medium may be removed by heat drying means such as spray drying by spray drying.

In the powdering of oil-in-water emulsified compositions, substances known in the art necessary for powdering, such as excipients, binders, disintegrants, lubricants, sweeteners, preservatives, coating agents, and stables. Additives such as agents, fluidizing agents, solubilizing agents, thickeners, buffers, fragrances, colorants, emulsifiers and the like can be further contained. Further, the content of the substance required for pulverization is not particularly limited and can be appropriately set.

When powdering an oil-in-water emulsified composition, if necessary, polymer substances such as, for example, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, polyvinyl alcohol, polyvinylpyrrolidone; Arabica rubber, tragant rubber, etc. , Natural high molecular weight substances such as gelatin; additives such as powdered lactose, casein, microcrystalline cellulose, starch, wheat flour, dextrin, and silicon dioxide can be added.

[Use]
The oil-in-water emulsified composition of the present disclosure can be applied to various uses such as foods or beverages (functional foods or beverages, health foods or beverages, etc.), pharmaceuticals, non-pharmaceutical products, cosmetics, etc. The oil-in-water emulsified composition of the present disclosure is preferably used for foods or beverages, and particularly preferably for beverages, because the odor derived from the raw material of astaxanthin can be reduced while containing astaxanthin in a high concentration. Can be done.
Examples of the dosage form of the food, pharmaceutical, non-pharmaceutical product, or cosmetic to which the oil-in-water emulsified composition of the present disclosure is applied include a liquid preparation and a solid preparation (powder, granule) obtained by drying the liquid preparation. Etc.).

The oil-in-water emulsified composition of the present disclosure can be applied to a liquid preparation and a solid preparation obtained by drying the liquid preparation, for example, a hard capsule, a soft capsule, a tablet and the like. To these preparations, excipients, disintegrants, binders, lubricants, surfactants, water-soluble polymers, sweeteners, flavoring agents, acidulants, etc. are further added according to the dosage form, and the conventional method is used. Can be manufactured according to. The solid preparation to which the oil-in-water emulsified composition of the present disclosure is applied may be coated or sugar-coated by a well-known method.

(Soft capsule formulation)
One of the preferred embodiments of the oil-in-water emulsified composition of the present disclosure is a soft capsule formulation containing the oil-in-water emulsified composition of the present disclosure. That is, the soft capsule preparation of the present disclosure is obtained by encapsulating the content containing the oil-in-water emulsified composition of the present disclosure in a soft capsule film.
The content of the soft capsule preparation of the present disclosure may contain 0.0001% by mass to 95% by mass of the oil-in-water emulsified composition of the present disclosure with respect to the total amount of the soft capsule preparation.

As a base material (hereinafter, also referred to as a film-forming composition) for forming a soft capsule film (hereinafter, also simply referred to as a film), a base material containing agar, gelatin, and gellan gum as main components has transparency and the like. It is preferable from the viewpoint of. For example, the soft capsule film is prepared from a gelatin film solution containing gelatin, a plasticizer, and water when gelatin is used as a base material for the film. Examples of the gelatin used include gelatin, acidic gelatin, alkaline gelatin, peptide gelatin, low molecular weight gelatin, gelatin derivative and the like.
The soft capsule film may contain a plasticizer, and the plasticizer includes glycerin; glycols such as propylene glycol and polyethylene glycol; saccharides such as corn syrup, sucrose, starch, sorbitol and mannitol; crystalline cellulose, Examples thereof include starches, water-insoluble cellulose such as low-substituted hydroxypropyl cellulose and ethyl cellulose. It should be noted that these plasticizers may be used alone or in any combination of two or more. As the plasticizer, glycerin is preferable.

An additive component usually used in the field of food may be appropriately added to the soft capsule preparation (content or film) as long as the effect expected of the soft capsule preparation of the present disclosure is not impaired. Examples of additive components are colorants such as pigments or pigments, preservatives, fragrances, fruit juices, various vitamins, animal and plant extracts, amino acids, minerals, colorants, thickeners, pH regulators, preservatives, disintegration. Ingredients such as agents, surfactants, flavoring agents, flavoring agents, sweeteners, organic acids and the like can be mentioned, and can be appropriately selected and blended from these components as necessary.

As a method for producing the soft capsule preparation, for example, (i) the contents of the capsule and the film-forming composition are prepared (hereinafter, referred to as a composition preparation step), and (ii) the obtained film-forming composition. The contents are enclosed therein, molded and dried to obtain an intermediate preparation (hereinafter referred to as a molding step), and (iii) the obtained intermediate preparation is dried (hereinafter referred to as a drying step). ), A method for more suitable production can be mentioned.

In the composition preparation step, the content containing the oil-in-water emulsified composition of the present disclosure and the composition for forming a film are prepared, respectively. The method for preparing the oil-in-water emulsified composition of the present disclosure is as described above. Further, the film-forming composition may be prepared as a solution in which a predetermined component contained in the composition is dissolved.

In the molding step, the content containing the oil-in-water emulsified composition of the present disclosure is sealed in a film formed by using the film-forming composition, and the mixture is molded and dried to obtain an intermediate preparation.

In the soft capsule preparation of the present disclosure, encapsulation of the content in the film-forming composition can be performed according to a conventionally known method for producing a soft capsule preparation, for example, a flat plate method or a rotary die method.

In the drying step, the intermediate preparation obtained in the molding step is dried. By going through this step, a finished soft capsule preparation can be obtained.

The drying means applied to the drying step is not particularly limited, and a known dryer such as a tumbler dryer (that is, a rotary drum type dryer) can be used.
Conditions such as temperature and time at the time of drying are not particularly limited, and can be appropriately adjusted depending on the types of the components contained in the food composition and the components contained in the capsule film.

The shape of the soft capsule preparation is not particularly limited, and any shape such as an ellipse (OVAL), a rectangle (OBLONG), and a spherical shape (ROUND) can be used. Methods or devices well known in the art can be applied to these shapes.

(Beverage)
The oil-in-water emulsified composition of the present disclosure can be diluted with a solvent such as water to make a beverage.
A solvent such as water may be added to the oil-in-water emulsified composition of the present disclosure as a solid preparation such as powder to make a beverage.
In the case of a beverage, the oil-in-water emulsified composition of the present disclosure can be preferably contained in an amount of 0.0001% by mass to 50% by mass, more preferably 0.1% by mass to 20% by mass, based on the total amount of the beverage. Can contain% by weight.

By adding a sweetening agent, a flavoring agent, an acidulant, a thickening stabilizer, an antioxidant and the like to the beverage, the taste and the like of the beverage can be appropriately adjusted.

The sweetening agent may be any material that exhibits sweetness. For example, fruit juices, sugars, high-sweetness sweeteners and the like can be mentioned. Examples of saccharides include monosaccharides such as glucose, fructose, galactose and isomerized fructose, disaccharides such as sucrose, lactose and palatinose, oligosaccharides such as fructo-oligosaccharides, isomaltooligosaccharides, galactooligosaccharides and palatinose, for example, erythritol, sorbitol and xylitol. Monosaccharide alcohols such as mannitol, disaccharide alcohols such as martitol, isomartitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltotriitol, and panitol, and tetrasaccharide or higher alcohols such as oligosaccharide alcohol. Sugar alcohols such as. For example, examples of the high-intensity sweetener include stevia, aspartame, saccharin, glycyrrhizin, thaumatin, sucralose, acesulfame K and the like.

Examples of the fragrance include natural fragrances and synthetic fragrances.
Examples of the natural fragrance include grass roots, bark, flowers, fruits, pericarp, and other fragrance component-containing substances prepared according to a conventional method using animals and plants as materials. Examples of the natural fragrance include essential oils obtained by treating a natural material by a steam distillation method, a pressing method, an extraction method, or the like and separating the essential oil.
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, fruit-derived fragrance and the like.

The beverage may be a packaged beverage by filling the container.
The container used for a beverage may be any container used as a beverage container, and examples thereof include PET bottles, paper packs, glass containers, aluminum cans, and steel cans.

The pH of the beverage at 20 ° C. is preferably in the range of 1.0 to 9.0, more preferably in the range of 1.5 to 7.0, and particularly preferably in the range of 2.0 to 5.0. When the pH is 1.0 or more, it is preferable for drinking, and when the pH is 9.0 or less, the flavor stabilizing effect as a beverage can be sufficiently obtained.

Hereinafter, the oil-in-water emulsified composition of the present disclosure will be described in detail with reference to Examples. However, the oil-in-water emulsified compositions of the present disclosure are not limited to those examples. Unless otherwise specified, "%" and "part" are based on mass.
The oil-in-water emulsified composition prepared in the examples can be suitably used for soft capsule preparations, foods (functional foods, health foods, beverages, etc.), pharmaceuticals, quasi-drugs, or cosmetics.

[Examples 1A to 11A, Comparative Examples 1A to 4A]
1A. Preparation of oil-in-water emulsified composition Each component was mixed and dissolved with the compositions shown in Tables 1 and 2, respectively, to obtain an aqueous phase composition and an oil phase composition, respectively. The obtained aqueous phase composition and oil phase composition were mixed with stirring using a magnetic stirrer to obtain a mixed solution.
Further, while continuing stirring with a stirrer, the mixed solution was heated to 70 ° C. for 30 minutes, and then a shearing force was applied for 3 minutes at 3000 rpm (revolutions per minute, the same applies hereinafter) using a TK homomixer (Primix Co., Ltd.). , An oil-in-water emulsified composition was prepared.
The obtained oil-in-water emulsified composition was treated three times at a pressure of 200 MPa with a starburst mini machine (Sugino Machine Co., Ltd.), which is a high-pressure disperser, in Examples 1A to 11A and Comparative Examples 1B to 4B. The oil-in-water emulsified composition of the above was obtained.

The details of each component shown in Tables 1 and 2 are as follows.
-Astaxanthin: Astaxanthin (registered trademark) -S (trade name, oil containing astaxanthin derived from haematococcus algae, containing 20% by mass of astaxanthin, containing medium-chain fatty acid triglyceride, FUJIFILM Corporation)
-Tri (caprylic capric acid) glyceryl: O. D. O (Product name, Nisshin Oillio Co., Ltd.)
-Enzymatically decomposed lecithin: SLP-White Reso (trade name, Tsuji Oil Co., Ltd.)
・ Sucrose fatty acid ester 1: DK ester SS (trade name, Dai-ichi Kogyo Seiyaku Co., Ltd.)
・ Sucrose fatty acid ester 2: Ryoto sugar ester S-1670 (trade name, Mitsubishi Chemical Foods Co., Ltd.)
-Polyglycerin fatty acid ester: Poem J-0381V (trade name, Riken Vitamin Co., Ltd.)
・ Mixed tocopherol (vitamin E mixture): RIKEN E Oil 800 (trade name, RIKEN Vitamin Co., Ltd.)
・ Glycerin: Food additive grade ・ Water-soluble tea extract 1: Polyphenone 70S (trade name, 80% tea polyphenol content, Mitsui Norin Co., Ltd.)
・ Water-soluble tea extract 2: Sunfood 100 (trade name, Mitsubishi Chemical Foods Co., Ltd.)
・ Water-soluble antioxidant: Sodium L-ascorbic acid (Mitsubishi Chemical Foods Co., Ltd.)
・ Oil-soluble tea extract: Sunfood oil-based (trade name, Mitsubishi Chemical Foods Co., Ltd.)
・ Antioxidant B: Rosemary extract (Nisshin Oillio Co., Ltd.)
・ Water: Purified water

The numerical values shown for each component in Tables 1 and 2 represent the content rate (mass%) of each component.
In Tables 1 and 2, the description of "-" in the content of each component indicates that the corresponding component is not contained.

2A. Evaluation of oil-in-water emulsified composition A1
Each oil-in-water emulsified composition obtained was evaluated by the following method. The results are shown in Tables 1 and 2.

2A-1. Odor of oil-in-water emulsified composition The obtained oil-in-water emulsified composition was dissolved in mineral water so that the concentration of astaxanthin was 6 mg / 100 g to prepare a beverage composition.
The prepared beverage composition was drunk by eight subjects, and the algae odor (algae-like fishy odor or fishy odor contained in the mouth and coming out of the nose) was evaluated by the numerical values in the evaluation stages shown below. The average value obtained by arithmetically averaging the obtained values of each person was ranked by A, B or C shown below, and used as an evaluation result.
<Evaluation stage>
-2: No algae odor and easy to drink.
0: Slight algae odor, but drinkable.
+2: The algae odor is revealed and I cannot drink it.
<Average value>
A: -1.0 points or less B: -1.0 points or more and 0.5 points or less C: 0.5 points or more and 1.5 points or less D: 1.5 points or more

2A-2. Emulsification stability at room temperature After preparing an oil-in-water emulsified composition, it was stored at 60 ° C. for 1 week, and then the presence or absence of precipitation in the oil-in-water emulsified composition was visually observed and evaluated according to the following evaluation criteria. ..
Here, the storage period of 1 week at 60 ° C. corresponds to the storage period of about 1 year at room temperature (25 ° C.). Note that A and B are levels at which there is no practical problem.

<Evaluation criteria>
A: No precipitation is observed in the oil-in-water emulsified composition.
B: A small amount of suspended matter is observed in the oil-in-water emulsified composition.
C: Precipitation and precipitation are observed in the oil-in-water emulsified composition, or phase separation is observed.

The oil-in-water emulsified compositions of Examples 1A to 11A were all oil-in-water emulsified compositions in which the odor derived from the raw material of astaxanthin was suppressed and the emulsification stability at room temperature was excellent.

3A. Evaluation of oil-in-water emulsified composition A2
The oil-in-water emulsified compositions of Examples 1A to 11A were evaluated by the following methods. The results are shown in Table 3.

3A-1. Viscosity of oil-in-water emulsification composition After preparing the oil-in-water emulsification composition, the viscosity (mPa · s) at 25 ° C. was measured using a vibration viscometer (model number: VM-10A-L, AS ONE Co., Ltd.). It was measured.

3A-2. Properness for manufacturing oil-in-water emulsification composition For each oil-in-water emulsification composition, a nozzle using an injection nozzle with a pressure of 200 MPa and a hole diameter of 0.15 μm using a high-pressure emulsifier (Starburst Mini, manufactured by Sugino Machine Limited). It was confirmed how many passes could be processed by the injection method. Evaluation was made according to the evaluation criteria shown below.

<Evaluation criteria>
A: 3 passes or more are possible.
B: 2 passes are possible.
C: 1 pass is possible, but processing of 2 or more passes is a little difficult.

3A-3. Emulsification stability at low temperature After preparing the oil-in-water emulsified composition and storing it at 10 ° C. for 1 month, the presence or absence of precipitation in the oil-in-water emulsified composition was visually observed and evaluated according to the following criteria. Note that A and B are levels at which there is no practical problem.

<Evaluation criteria>
A: No precipitation is observed in the oil-in-water emulsified composition.
B: A small amount of suspended matter is observed in the oil-in-water emulsified composition.

The oil-in-water emulsification compositions of Examples 1A to 11A were all oil-in-water emulsification compositions having excellent emulsion stability at low temperatures. In addition, all of Examples 1A to 11A were capable of high-pressure emulsification treatment and were excellent in production suitability. In particular, it was found that Examples 3A to 5A and 7A to 11A having a viscosity of 600 mPa · s or less can be treated in 3 passes or more, and are more preferable for producing an oil-in-water emulsion having a small particle size.

[Examples 1B to 12B, Comparative Example 1B]
1B. Preparation of oil-in-water emulsified composition Each component was mixed and dissolved with the composition shown in Table 4 to obtain an aqueous phase composition and an oil phase composition, respectively.
The oil phase composition was treated with activated carbon after preparation. The presence or absence of activated carbon treatment is described in Table 4.
The obtained aqueous phase composition and oil phase composition were mixed with stirring using a magnetic stirrer to obtain a mixed solution.
Further, while continuing stirring with a stirrer, the mixed solution was heated to 70 ° C. for 30 minutes, and then a shearing force was applied at 3000 rpm for 3 minutes using a TK homomixer (Primix Corporation) to obtain an oil-in-water emulsified composition. Prepared.
The obtained oil-in-water emulsified composition was treated three times at a pressure of 200 MPa with a starburst mini machine (Sugino Machine Co., Ltd.), which is a high-pressure disperser, in water of Examples 1B to 12B and Comparative Example 1B. An oil-type emulsified composition was obtained.

The details of each component shown in Table 4 are as follows.
Haematococcus algae pigment 1: ASTOTS®-S (trade name, astaxanthin-containing oil derived from hematococcus algae, color value 2000-5000, astaxanthin 20% by mass, medium chain fatty acid triglyceride, 2,4-heptadienal amount Content A: 6.2 mg / kg, content of 2,4-heptadienal converted per 100 parts by mass of oil-in-water emulsion containing 1% by mass astaxanthin (B): 31.0 mg / kg, Fujifilm ( stock)).
Haematococcus algae pigment 2: ASTOTS®-SS (trade name, astaxanthin-containing oil derived from hematococcus algae, color value 5000-7500, astaxanthin 35% by mass, medium chain fatty acid triglyceride, 2,4-heptadienal Content A: 4.5 mg / kg, content of 2,4-heptadienal converted per 100 parts by mass of astaxanthin-containing oil-in-water emulsion having a concentration of 1% by mass (B): 12.9 mg / kg, Fujifilm ( stock))
-Tri (caprylic capric acid) glyceryl: O. D. O (Product name, Nisshin Oillio Co., Ltd.)
-Enzymatically decomposed lecithin: SLP-White Reso (trade name, Tsuji Oil Co., Ltd.)
・ Sucrose fatty acid ester 1: DK ester SS (trade name, Dai-ichi Kogyo Seiyaku Co., Ltd.)
-Polyglycerin fatty acid ester 1: Nikkol Decaglyn1-M (trade name, Nikko Chemicals Co., Ltd., decaglycerin monomyristic acid ester)
-Polyglycerin fatty acid ester 2: Nikkol Decaglyn1-L (trade name, Nikko Chemicals Co., Ltd., decaglycerin monolauric acid ester)
・ Mixed tocopherol (vitamin E mixture): RIKEN E Oil 800 (trade name, RIKEN Vitamin Co., Ltd.)
-Glycerin: Food additive grade-Water-soluble tea extract 1: Polyphenone 70S (trade name, tea polyphenol content: 80%, of which epigallocatechin gallate content: 20-30%, Mitsui Norin Co., Ltd.)
-Water-soluble tea extract 2: N-teafran 90S (trade name, tea polyphenol content: 90%, of which epigallocatechin gallate content: 40-50%, ITO EN Co., Ltd.)
-Water-soluble tea extract 3: Sanphenon EGCG-OP (trade name, tea polyphenol content: 95%, of which epigallocatechin gallate content: 94% or more, Taiyo Kagaku Co., Ltd.)
・ Water: Purified water

The numerical value shown for each component in Table 4 represents the content rate (mass%) of each component.
In Table 4, the description of "-" in the content of each component indicates that the corresponding component is not contained.

2B. Evaluation of oil-in-water emulsified composition B1
Each oil-in-water emulsified composition obtained was evaluated by the following method. The results are shown in Table 4.

2B-1. The odor of the oil-in-water emulsified composition was evaluated by the same procedure as 2A-1 described above.

2B-2. Emulsification stability at room temperature Evaluated by the same procedure as 2A-2 described above.

3B. Evaluation of oil-in-water emulsified composition B2
The oil-in-water emulsified compositions of Examples 1B to 12B and Comparative Example 1B were evaluated by the following methods. The results are shown in Table 4.

3B-1. Viscosity of oil-in-water emulsified composition was evaluated by the same procedure as 3A-1 described above.

3B-2. The production suitability of the oil-in-water emulsified composition was evaluated by the same procedure as 3A-2 described above.

3B-3. Emulsification stability at low temperature Evaluated by the same procedure as 3A-3 described above.

4B. Evaluation of oil-in-water emulsified composition B3
Content of 4B-1.2,4-Heptadienal The content of 2,4-Heptadienal was measured by the following method for the oil-in-water emulsified compositions of Examples 2B and 7B and Comparative Example 1B. The results are shown in Table 5.

(1) Preparation of calibration curve 2.4-Heptazienal standard solution (concentration 1000 ppm, Wako Pure Chemical Industries, Ltd.) so that the concentration of 2,4-Heptadienal is 10 ppb, 50 ppb, 250 ppb, 500 ppb. Diluted with a 40% by mass aqueous solution of glycerin (Fuji Film Wako Pure Chemical Industries, Ltd.) to prepare sample solutions for preparing a calibration curve.
Next, 1 mL of the sample solution for preparing each calibration curve is collected and sealed in a headspace vial to prepare a sample for preparing a calibration curve, and a headspace gas chromatograph mass spectrometer (HS / GC-MS: Head Space-Gas Chromatograph / The peak area was measured using Mass Spectrometer). The measuring device and measuring conditions are shown below.
Subsequently, the peak area corresponding to the concentration of 2,4-heptadienal of each calibration curve preparation sample was plotted to prepare a calibration curve.

<Measuring device>
HS Department: HS-20, Shimadzu Corporation GC-MS Department: GSMS-QP2020, Shimadzu Corporation

<Measurement conditions>
・ Head space condition Oven temperature: 80 ℃
Insulation time: 30 min
-GC / MS conditions Column: 40 ° C (5 min hold) → 250 ° C (15 min hold)
Split ratio: 10: 1
Detection: SIM mode (m / z = 81)

(2) Evaluation of the content of 2,4-heptadienal in the sample 1 mL of each of the oil-in-water emulsified compositions of Examples 2B and 7B and Comparative Example 1B was collected and sealed in a headspace vial to prepare each measurement sample. The sample was prepared, and the peak area was measured with a headspace gas chromatograph mass spectrometer according to the measuring device and the measuring conditions described in (1).
The obtained peak area was inserted into the calibration curve prepared in (1), and the content (A) of 2,4-heptadienal in each measurement sample was determined.
Subsequently, the content (B) of 2,4-heptadienal converted per 100 parts by mass of the oil-in-water emulsion containing 1% by mass astaxanthin was determined by the formula (1).
(B) = (A) / Astaxanthin content in the oil-in-water emulsified composition ... Formula (1)

4-2. Evaluation of Odor by Specialized Panelists Twelve specialized panelists who meet the following panel selection criteria evaluated the odors of the oil-in-water emulsified compositions of Example 2B, Example 7B and Comparative Example 1B. Specifically, the oil-in-water emulsified compositions of Example 2B, Example 7B and Comparative Example 1B were left at room temperature (25 ° C.) to return the sample temperature to room temperature, and then allowed to be drunk by a specialized panelist. Evaluated at the stage of, and the average value calculated by arithmetic was used.
The results are shown in Table 5.

<Criteria for panel selection>
Based on the standard odor for panel selection [Daiichi Yakuhin Sangyo Co., Ltd.], it is judged to be a person with normal sense of smell, and 0.4% sucrose, 0.02% citric acid, 0.13% salt, 0.05% monosodium glutamate and Those who can correctly identify the taste of an aqueous solution of 0.03% caffeine.

<Evaluation criteria>
The intensity of perceiving algae odor (algae-like fishy odor or fishy odor contained in the mouth and coming out of the nose) was ranked as follows with Comparative Example 1B as 0 point.
3 points: Very strong 2 points: Strong 1 point: Slightly strong 0 points: No difference -1 point: Slightly weak -2 points: Weak -3 points: Very weak

When the evaluation of the significant difference by the t-test was confirmed for the obtained scoring results, a 1% significance level was recognized in both cases.

From the above results, in Example 2B and Example 7B containing a water-soluble tea extract containing 20% by mass or more of tea polyphenol while reducing the 2,4-heptadienal content (A), 2,4- The odor evaluation by a specialized panelist was better than that of Comparative Example 1B in which the heptadienal content A was not reduced. In particular, Example 2B in which the content (B) of 2,4-heptadienal converted per 100 parts by mass of the oil-in-water emulsion containing 1% by mass astaxanthin was reduced was a further good evaluation result.
In addition, from the above results, it was shown that there is a correlation between the content of 2,4-heptadienal and the degree of odor perceived by humans.

The disclosure of Japanese patent application 2017-190995 filed on September 29, 2017 is incorporated herein by reference in its entirety.
All documents, patent applications, and technical standards described herein are to the same extent as if the individual documents, patent applications, and technical standards were specifically and individually stated to be incorporated by reference. Incorporated by reference herein.

Claims (7)

Contains astaxanthin, oily ingredients, enzymatically degraded lecithin, sucrose fatty acid esters, polyglycerin fatty acid esters, water-soluble tea extracts, and water.
The sucrose fatty acid ester has 10 to 18 carbon atoms of the fatty acid constituting the sucrose fatty acid ester.
The polyglycerin fatty acid ester is a fatty acid selected from polyglycerin having an average degree of polymerization of 6 to 20, saturated fatty acids having 10 to 22 carbon atoms, unsaturated fatty acids having 8 to 22 carbon atoms, and branched saturated fatty acids having 8 to 22 carbon atoms. Is an ester with
The content of astaxanthin with respect to the total mass of the oil-in-water emulsified composition is 0.1% by mass to 20.0% by mass.
The water-soluble tea extract contains 20% by mass or more of tea polyphenol with respect to the total mass of the water-soluble tea extract.
The content of the water-soluble tea extract with respect to the total mass of the oil-in-water emulsified composition is 0.3% by mass or more and 5.0% by mass or less.
The content of tea polyphenols in the total mass of the water-soluble tea extract is 80% by mass or more, and the content is 80% by mass or more.
Tea polyphenols contain at least 10% by weight of epigallocatechin gallate or at least one of epigallocatechin.
Oil-in-water emulsified composition. The oil-in-water emulsified composition according to claim 1, wherein the content of the polyglycerin fatty acid ester with respect to the total mass of the oil-in-water emulsified composition is in the range of 2% by mass or more and 22% by mass or less. The oil-in-water emulsified composition according to claim 1 or 2, wherein the content of the polyglycerin fatty acid ester with respect to the sucrose fatty acid ester is 2 to 13 times. The oil-in-water emulsification according to any one of claims 1 to 3, wherein the enzymatically decomposed lecithin is contained in the range of 0.00001% by mass or more and 7% by mass or less with respect to the total mass of the oil-in-water emulsification composition. Composition. The oil-in-water emulsified composition according to any one of claims 1 to 4, wherein the content of astaxanthin with respect to the total mass of the oil-in-water emulsified composition is 1% by mass to 20.0% by mass. 1 The oil-in-water emulsion composition according to any one of claims 5. Polyglycerin fatty acid esters include decaglycerin lauric acid ester, decaglycerin myristic acid ester, decaglycerin luminic acid ester, decaglycerin stearate ester, hexaglycerin monooleic acid ester, decaglycerin monooleic acid ester, decaglycerin linoleic acid ester, The oil-in-water emulsified composition according to any one of claims 1 to 6, which comprises at least one selected from the group from the decaglycerin isostearic acid ester, the hexaglycerin isostearic acid ester, and the decaglycerin monoisostearic acid ester. ..