JP7190811B2 - METHOD FOR MANUFACTURING EMULSION COMPOSITION FOR FOOD AND BEVERAGE AND METHOD FOR SUPPRESSING MEILLARD REACTION OF EMULSION COMPOSITION FOR FOOD AND BEVERAGE - Google Patents

Description

TECHNICAL FIELD The present invention relates to a Maillard reaction inhibitor for an emulsion composition for food and drink, a method for producing an emulsion composition for food and drink, and a method for inhibiting the Maillard reaction of an emulsion composition for food and drink.

Emulsified compositions for food and drink such as creams and cream powders, which are used as raw materials for various food and drink, contain amino acids and sugars, so there is a problem that the Maillard reaction occurs due to heating during the production process. When the Maillard reaction occurs, the emulsified composition is browned, and the flavor is also deteriorated, resulting in a decrease in product value.

So far, regarding methods for suppressing the production of acrylamide in edible materials that may produce acrylamide by heat treatment, suppression of the production of acrylamide from L-asparagine and D-glucose includes: , rutin, naringin, and hesperidin, it has been shown that the production of acrylamide can be remarkably suppressed (see Patent Document 1).
However, the above technique has a problem that the effect of suppressing the Maillard reaction is not sufficient.

In addition, as a method for suppressing coloration of catechin-added fats and oils, a technique has been proposed in which a catechin oil-based agent containing specific amounts of catechins, an emulsifier, and water is used when the fats and oils to which catechins are added are heated to a high temperature. (See Patent Document 2).
However, the above technology does not target substances containing amino acids and sugars.

In addition, since the Maillard reaction occurs not only during the manufacturing process but also during storage, there is a demand for the development of technology that can suppress the Maillard reaction during storage from the perspective of extending the shelf life of products. there is

However, a technology capable of sufficiently suppressing the Maillard reaction not only during the manufacturing process but also during storage has not yet been provided, and prompt provision thereof is strongly desired.

Japanese Patent Application Laid-Open No. 2004-305201 Japanese Patent Application Laid-Open No. 2008-163203

An object of the present invention is to solve the above-mentioned conventional problems and to achieve the following objects. That is, the present invention provides a Maillard reaction inhibitor for an emulsified food composition that can suppress the Maillard reaction that occurs during the production process and storage of an emulsified food composition, a method for producing an emulsified food composition, And it aims at providing the suppression method of the Maillard reaction of the emulsified composition for foods and drinks.

As a result of intensive studies to achieve the above object, the present inventors have found that the combined use of catechins and curcuminoids suppresses the Maillard reaction that occurs during the production process and storage of emulsified compositions for food and beverages. I found out that I can.

The present invention is based on the findings of the present inventors, and means for solving the above problems are as follows. Namely
<1> A Maillard reaction inhibitor for an emulsified composition for food and drink containing catechins and curcuminoids.
<2> A method for producing an emulsified composition for food and drink, comprising a step of adding catechins and curcuminoids to raw materials.
<3> The method for producing an emulsion composition for food or drink according to <2>, wherein catechins and curcuminoids are added before emulsification.
<4> A method for suppressing the Maillard reaction of an emulsified composition for food and drink, comprising a step of adding catechins and curcuminoids to raw materials.
<5> The method for suppressing the Maillard reaction of the emulsified composition for food and drink according to <4>, wherein catechins and curcuminoids are added before emulsification.

ADVANTAGE OF THE INVENTION According to this invention, the above-mentioned problems in the past can be solved, the above-mentioned objects can be achieved, and the Maillard reaction occurring during the production process and storage of the emulsified composition for food and drink can be suppressed. It is possible to provide a Maillard reaction inhibitor for a composition, a method for producing an emulsified composition for food and drink, and a method for inhibiting the Maillard reaction of an emulsified composition for food and drink.

1 is a graph showing the lightness difference (ΔL*) of the emulsion composition after storage in Test Example 1. FIG. 2 is a graph showing the color difference (b*) of the emulsified composition immediately after production in Test Example 2. FIG.

(Maillard reaction inhibitor for emulsion composition for food and drink)
The Maillard reaction inhibitor (hereinafter sometimes referred to as "Maillard reaction inhibitor") of the emulsion composition for food and drink of the present invention contains at least catechins and curcuminoid, and if necessary, other ingredients. include.

<Catechins>
The catechins are plant polyphenols contained in the leaves and processed products of tea (Camellia sinensis var sinensis, var assamica, etc.), which is a plant of the family Theaceae.
Specific examples of the tea processed products include green tea, hojicha, oolong tea, puerucha, and black tea.

Specific examples of the catechins include epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, gallocatechin gallate, catechin gallate, theaflavin, theaflavin gallate A, theaflavin gallate B, and theaflavin digallate. be done. These may be used individually by 1 type, and may use 2 or more types together.

The catechins can be crudely purified products, purified products, or formulations containing these containing at least one of the above components.
The form of the catechins is not particularly limited and can be appropriately selected depending on the intended purpose. Preferred are liquids, concentrated and dried products, and powders obtained by making the concentrated and dried products into an aqueous solution together with excipients and spray-drying the aqueous solution by a conventional method.
The excipient is not particularly limited and can be appropriately selected depending on the intended purpose. Examples thereof include starch hydrolyzate, lactose, gum arabic and the like.
As the catechins, prepared ones may be used, or commercially available products may be used.

The content of the catechins in the Maillard reaction inhibitor is not particularly limited and can be appropriately selected according to the purpose. may be referred to as a "compounding amount").

<Curcuminoid>
The curcuminoid is mainly composed of curcumin obtained from the rhizome of turmeric (Curcuma longa LINNE), which is a plant of the Zingiberaceae family. and other analogous compounds of linear diallylheptanoids. In addition, as long as curcumin is the main component, it does not matter if all other components are not contained.
Specific examples of the linear diallylheptanoids include demethoxycurcumin, bisdemethoxycurcumin, yakutinone A, yakutinone B, tetrahydrocurcumin, dihydroxytetrahydrocurcumin, and the like.
Specific examples of the analogous compounds of other linear diallylheptanoids include kashumunin A, kashumunin B, and kashumunin C, which are called polymers of curcumin.

In addition, the curcuminoid is a turmeric pigment used as a food additive, and is obtained by powdering dried rhizomes of Curcuma longa LINNE, a turmeric powder, and extracting the turmeric powder with an appropriate solvent. It may be crude curcumin or oleoresin (turmeric oleoresin) obtained by
The solvent is not particularly limited and can be appropriately selected depending on the intended purpose. Examples thereof include ethanol, oils and fats, propylene glycol, hexane, and acetone.

The form of the curcuminoid is not particularly limited and can be appropriately selected according to the purpose. Curcumin is preferred, curcumin refined to such an extent that the bitterness and pungency derived from turmeric powder and the smell of turmeric are reduced or removed is more preferred, and curcumin in a crystalline state is even more preferred.
Such curcumin can be prepared by extracting turmeric powder with a solvent, filtering the extraction solvent, and drying to volatilize the solvent.
The curcuminoid may be prepared or commercially available (for example, curcumin powder).

The content of the curcuminoid in the Maillard reaction inhibitor is not particularly limited and can be appropriately selected according to the purpose. may be referred to as "mixing amount"), and the like.

<Other ingredients>
Other components in the Maillard reaction inhibitor are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected according to the purpose from components commonly used in the production of food and drink, Examples include carbohydrates, fats and oils, salt, flavors, spices, yeast extracts, and seasonings. These may be used individually by 1 type, and may use 2 or more types together.

The content of the other components in the Maillard reaction inhibitor is not particularly limited and can be appropriately selected depending on the purpose.

<Aspect>
The Maillard reaction inhibitor may be in the form of containing the catechins, the curcuminoids, and, if necessary, the other components in the same packaging material, or each of the components in separate packaging materials. , may be used in combination at the time of use.
The form of the Maillard reaction inhibitor is not particularly limited and can be appropriately selected depending on the intended purpose. Examples thereof include powder form and liquid form.

<Addition>
-Addition amount-
The amount of the Maillard reaction inhibitor to be added is not particularly limited and can be appropriately selected according to the purpose.

--Catechins--
The amount of the catechins added is not particularly limited and can be appropriately selected according to the purpose. and more preferably 0.001 part by mass to 0.02 part by mass. When the amount to be added is within the preferred range, it is advantageous in that both the suppression of the Maillard reaction and the flavor of the emulsified composition for food and drink can be achieved at a high level.

--Curcuminoid--
The amount of the curcuminoid to be added is not particularly limited and can be appropriately selected according to the purpose. It is preferable to add so that the amount becomes 0.001 mass part to 0.02 mass part. When the amount to be added is within the preferred range, it is advantageous in that both the suppression of the Maillard reaction and the flavor of the emulsified composition for food and drink can be achieved at a high level.

- Timing of addition -
The timing of adding the Maillard reaction inhibitor to the raw material of the emulsified composition for food and drink is not particularly limited and can be appropriately selected according to the purpose, and may be before emulsification treatment or after emulsification treatment. However, it is preferably before the emulsification treatment in that the Maillard reaction can be further suppressed.

- Addition method -
The method of adding the Maillard reaction inhibitor to the raw material of the emulsified composition for food and drink is not particularly limited, and can be appropriately selected according to the purpose. For example, the catechins are added to the aqueous phase raw material and the curcuminoids are added to the oil phase raw material before the treatment. Among these, the method of adding the catechins to the raw material of the aqueous phase and adding the curcuminoid to the raw material of the oil phase before the emulsification treatment is preferable in that the Maillard reaction can be further suppressed.

In addition, although the curcuminoid is soluble in hot water, ethanol, propylene glycol, glacial acetic acid, etc., it has the property of being poorly soluble in water (cold water and room temperature water). , sometimes referred to as "MCT").

The MCT is a compound (vegetable fat) in which a medium-chain fatty acid is ester-bonded to a glycerin skeleton, and is recognized as an edible fat. The medium-chain fatty acid is usually a fatty acid having 6 to 12 carbon atoms, preferably a fatty acid having 6 to 10 carbon atoms, and more preferably a fatty acid having 8 to 10 carbon atoms. These medium chain fatty acid molecule moieties may be linear, branched, cyclic, or combinations thereof.
Specific examples of the MCT include caprylic acid triglyceride, capric acid triglyceride, lauric acid triglyceride, etc., and mixtures thereof may also be used.
In addition, the fatty acid constituting the MCT is not particularly limited and can be appropriately selected according to the purpose. It is preferably contained in a mass ratio of 95:5 to 5:95, more preferably in a mass ratio of 85:15 to 50:50.

The mass ratio of the curcuminoid to the MCT is not particularly limited and can be appropriately selected depending on the purpose, but is preferably 1:0.1 to 1:100.

The Maillard reaction inhibitor may be used alone, or may be used together with other formulations used in food and drink.

<Emulsified composition for food and drink>
The emulsion composition for food and drink (hereinafter sometimes referred to as "emulsion composition") is not particularly limited as long as it is an emulsion composition that may cause Maillard reaction and is used as food and drink. can be selected as appropriate.
Further, the embodiment of the emulsified composition is not particularly limited and can be appropriately selected according to the purpose. O/W emulsion) and the like.

Specific examples of the emulsified composition include emulsified compositions containing sugars and amino acids, and more specifically emulsified compositions containing milk components.
Specific examples of the emulsified composition containing the milk component include milk or dairy products such as milk, concentrated milk, whole milk powder, skimmed milk powder, butter, cream, cheese, and sweetened condensed milk, as a raw material for various foods and drinks, or as a raw material for various foods and drinks. creaming powder, cream powder, milk powder, butter powder, cheese powder, etc., which are used by adding them to products.
The form of the emulsified composition is not particularly limited and can be appropriately selected depending on the intended purpose. Examples thereof include powder form and liquid form.

Specific examples of the food and drink in which the emulsified composition is used include coffee, black tea, cocoa, powdered beverages, yogurt-flavored beverages, soups, sauces, white sauces, curry, ice cream, desserts, chocolates, sweets, and sandwich creams. , potage, seasoning, gratin, doria, pizza, and pilaf.

According to the Maillard reaction inhibitor of the present invention, it is possible to suppress the Maillard reaction that occurs during the manufacturing process and storage, so that the storage period can be extended, and the emulsion composition has an excellent flavor and high commercial value. can be provided.

(Method for producing emulsion composition for food and drink)
The method for producing the emulsified composition for food and drink of the present invention is not particularly limited as long as it includes a step of adding catechins and curcuminoids to the raw materials (hereinafter sometimes referred to as "adding step"), and known production Any method can be selected as appropriate.

<Addition process>
The adding step is a step of adding catechins and curcuminoids to the raw materials of the emulsified composition for food and drink. In the adding step, components other than the raw materials, the catechins, and the curcuminoids may be included.

-material-
The raw material for the emulsified composition for food and drink is not particularly limited, and can be appropriately selected from those used as raw materials for known emulsified compositions for food and drink. , emulsifiers, excipients, sugars and the like.

Specific examples of the milk or dairy products include milk, concentrated milk, whole milk powder, skimmed milk powder, butter, butter oil, cream, cheese, sweetened condensed milk, and whey powder. These may be used individually by 1 type, and may use 2 or more types together.

Specific examples of the fats and oils include animal fats and oils, vegetable fats and oils, hydrogenated oils thereof, transesterified oils, fractionated oils, and the like. These may be used individually by 1 type, and may use 2 or more types together.
Specific examples of the animal fat include milk fat and lard. These may be used individually by 1 type, and may use 2 or more types together.
Specific examples of the vegetable oils include safflower oil, sunflower oil, soybean oil, corn oil, cottonseed oil, rice oil, rapeseed oil, olive oil, palm oil, palm kernel oil, and coconut oil. These may be used individually by 1 type, and may use 2 or more types together.

Specific examples of the protein include milk protein, casein Na, casein Ca, and vegetable protein. These may be used individually by 1 type, and may use 2 or more types together.

Specific examples of the emulsifier include distilled monoglyceride, reactive monoglyceride, polyglycerol ester, organic acid monoglyceride, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. These may be used individually by 1 type, and may use 2 or more types together.

Specific examples of the excipient include dextrin, maltodextrin, oligosaccharide, cellulose, sorbitol, mannitol, palatinit, maltitol, raffinose, erythritol, lactitol, and xylitol. These may be used individually by 1 type, and may use 2 or more types together.

Specific examples of the sugars include glucose, fructose, galactose, lactose, sucrose, maltose, and trehalose. These may be used individually by 1 type, and may use 2 or more types together.

The content of each component used as the raw material in the emulsified composition for food and drink is not particularly limited, and can be appropriately selected according to the purpose.

- Catechins and curcuminoids -
The catechins and curcuminoids are the same as those described in the items <catechins> and <curcuminoids> of the Maillard reaction inhibitor of the present invention.

-Other ingredients-
The other components are not particularly limited and can be appropriately selected depending on the intended purpose. etc.

-addition-
The catechins and curcuminoids can be added to the raw materials in the same manner as described in <Addition> of the Maillard reaction inhibitor of the present invention.

<Other processes>
The method for producing the emulsified composition for food and drink may include an emulsification treatment step, and, if necessary, a sterilization treatment step and a spray drying treatment step.

- Emulsification process -
The emulsification treatment step (hereinafter sometimes referred to as "homogenization treatment step") is a step of mixing an aqueous phase raw material and an oil phase raw material to form an emulsified composition.
The method and conditions for the emulsification treatment are not particularly limited, and known methods and conditions can be appropriately selected. The emulsification treatment may be carried out once or may be carried out in multiple batches.

- Sterilization process -
The sterilization step is a step of sterilizing the emulsified composition.
The method and conditions for the sterilization are not particularly limited, and known methods and conditions can be appropriately selected.

- Spray drying process -
The spray-drying step is a step of spray-drying a liquid emulsified composition to obtain a powdery emulsified composition.
The method and conditions for the spray drying are not particularly limited, and known methods and conditions can be appropriately selected.

According to the method for producing the emulsified composition for food and drink of the present invention, only by adding catechins and curcuminoids to the raw materials, the Maillard reaction that occurs during the production process and storage can be suppressed, and the flavor is excellent. The emulsified composition for food and drink can be produced efficiently.

(Method for Suppressing Maillard Reaction of Emulsified Composition for Food and Beverage)
The method for suppressing the Maillard reaction of the emulsified composition for food and drink of the present invention is not particularly limited as long as it includes the step of adding catechins and curcuminoids to the raw materials (hereinafter sometimes referred to as the "adding step"). A known production method can be selected as appropriate.

<Addition process>
The adding step is a step of adding catechins and curcuminoids to the raw materials of the emulsified composition for food and drink, and is carried out in the same manner as <addition step> in the method for producing the emulsified composition for food and drink of the present invention. be able to.

<Other processes>
The other steps are not particularly limited and can be appropriately selected depending on the intended purpose. and the like.

According to the method for suppressing the Maillard reaction of the emulsified composition for food and drink of the present invention, the Maillard reaction that occurs during the production process and storage of the emulsified composition for food and drink simply by adding catechins and curcuminoids to the raw materials can be suppressed.

The present invention will be specifically described below with reference to test examples, but the present invention is not limited to these test examples.

(Test example 1)
<Test Example 1-1: Production of emulsified composition>
60 g of fresh cream was added to 25 g of water and stirred.
Dissolve 0.004 g of catechins (Sunphenon BG-3, manufactured by Taiyo Kagaku Co., Ltd.) in water heated to 70° C., add 8.6 g of skimmed milk powder, 4.0 g of sugar, 4.0 g of lactose, and milk. 3.0 g of protein was dissolved to prepare an aqueous phase.
The aqueous phase was added to the water containing the fresh cream, and dissolved by stirring at 5,000 rpm using a homomixer (manufactured by Primix Co., Ltd.).
0.4 g of medium-chain fatty acid triglyceride (MT-N, manufactured by Kao Corporation; hereinafter sometimes referred to as "MCT") and 0.004 g of curcuminoid (curcumin (70)-I, manufactured by Nakahara Co., Ltd.) were produced. The mixture with 20 g of the cream is put into water containing the fresh cream in which the aqueous phase is dissolved, and stirred at 10,000 rpm using a homomixer (manufactured by Primix Co., Ltd.) to dissolve, to obtain a pre-emulsified liquid. got
After sterilizing the preliminary emulsified liquid at 80° C., it was homogenized under conditions of 35 MPa using a desktop homogenizer (manufactured by Sanwa Engineering Co., Ltd.) to obtain an emulsified liquid.
The emulsified liquid was spray-dried using a spray dryer (manufactured by Yamato Scientific Co., Ltd.) at an inlet temperature of 150° C. and an outlet temperature of 75° C. to obtain an emulsified composition (cream powder; oil-in-water emulsion). Table 1 below shows the composition of the emulsified composition.

<Test Example 1-2: Production of emulsified composition>
An emulsified composition was produced in the same manner as in Test Example 1-1, except that catechins and curcuminoids were not used. Table 1 below shows the composition of the emulsified composition.

<Test Example 1-3: Production of emulsified composition>
An emulsified composition was produced in the same manner as in Test Example 1-1, except that the amount of catechins was changed to 0.008 g and the curcuminoid was not used. Table 1 below shows the composition of the emulsified composition.

<Test Example 1-4: Production of emulsified composition>
An emulsified composition was produced in the same manner as in Test Example 1-1, except that catechins were not used and the amount of curcuminoid was changed to 0.008 g. Table 1 below shows the composition of the emulsified composition.

<Evaluation>
For the emulsified compositions obtained in Test Examples 1-1 to 1-4, the lightness (L*) immediately after production and after storage at 55°C for 100 days was measured using a color difference meter (SA4000, manufactured by Nippon Denshoku Industries Co., Ltd.). did.
The lightness of the emulsified composition immediately after production was as follows. Moreover, the difference (ΔL*) from the lightness after storage was as shown in FIG.
- Brightness of emulsified composition immediately after production -
・ Test example 1-1 ... 96.35
・ Test example 1-2 ... 96.65
・ Test Example 1-3 … 95.97
・ Test Example 1-4 … 95.88

From the above results, it was confirmed that in Test Example 1-1 in which catechins and curcuminoids were combined, the Maillard reaction could be suppressed not only during production but also during storage. In addition, as shown in FIG. 1, in Test Example 1-1 in which the two were combined, the effect of suppressing the Maillard reaction (degree of browning) was approximately doubled compared to the case of using catechins or curcuminoids alone. It was confirmed that a synergistic effect was obtained.
In addition, when storage at 55° C. for 100 days is possible, it is judged that storage for about 1 to 2 years is possible under normal storage conditions. Therefore, according to the present invention, it was shown that the Maillard reaction can be suppressed even when the emulsified composition is stored for a long period of time.

(Test example 2)
<Test Example 2-1: Production of emulsified composition>
Dissolve 0.004 g of catechins (Sunfenon BG-3, manufactured by Taiyo Kagaku Co., Ltd.) in water heated to 70° C., add 60.34 g of dextrin, 8.62 g of lactose, 4.3 g of sodium caseinate, an emulsifier (sorbitan 0.86 g of fatty acid ester (manufactured by Riken Vitamin Co., Ltd.) was dissolved to prepare an aqueous phase.
2.6 g of MCT (MT-N, manufactured by Kao Corporation) and 0.004 g of curcuminoid (curcumin (70)-I, manufactured by Nakahara Co., Ltd.) were mixed with vegetable oil (hardened coconut oil, manufactured by Fuji Oil Co., Ltd.) 23. 0.28 g to prepare the oil phase.
Using a homomixer (manufactured by Primix Co., Ltd.), the aqueous phase and the oil phase were stirred at 10,000 rpm and dissolved to obtain a pre-emulsified liquid.
After sterilizing the preliminary emulsified liquid at 80° C., it was homogenized under conditions of 35 MPa using a desktop homogenizer (manufactured by Sanwa Engineering Co., Ltd.) to obtain an emulsified liquid.
The emulsified liquid was spray-dried using a spray dryer (manufactured by Yamato Scientific Co., Ltd.) at an inlet temperature of 150° C. and an outlet temperature of 75° C. to obtain an emulsified composition (creaming powder; oil-in-water emulsion). Table 2 below shows the composition of the emulsified composition.

<Test Example 2-2: Production of emulsified composition>
An aqueous phase was prepared by dissolving 60.34 g of dextrin, 8.62 g of lactose, 4.3 g of sodium caseinate, and 0.86 g of an emulsifier (sorbitan fatty acid ester, manufactured by Riken Vitamin Co., Ltd.) in water heated to 70°C.
An oil phase was prepared by dissolving 2.6 g of MCT (MT-N, manufactured by Kao Corporation) in 23.28 g of vegetable oil (hardened coconut oil, manufactured by Fuji Oil Co., Ltd.).
Using a homomixer (manufactured by Primix Co., Ltd.), the aqueous phase and the oil phase were stirred at 10,000 rpm and dissolved to obtain a pre-emulsified liquid.
After sterilizing the preliminary emulsified liquid at 80° C., it was homogenized under conditions of 35 MPa using a desktop homogenizer (manufactured by Sanwa Engineering Co., Ltd.) to obtain an emulsified liquid.
To the emulsified liquid, 0.004 g of catechins (Sunfenon BG-3, manufactured by Taiyo Kagaku Co., Ltd.) and 0.004 g of curcuminoid (Curcumin (70)-I, manufactured by Nakahara Co., Ltd.) were added.
The emulsified liquid was spray-dried using a spray dryer (manufactured by Yamato Scientific Co., Ltd.) at an inlet temperature of 150° C. and an outlet temperature of 75° C. to obtain an emulsified composition (creaming powder; oil-in-water emulsion). Table 2 below shows the composition of the emulsified composition.

<Test Example 2-3: Production of emulsified composition>
An emulsified composition was produced in the same manner as in Test Example 2-1, except that catechins and curcuminoids were not used. Table 2 below shows the composition of the emulsified composition.

<Evaluation>
The color difference (b*) immediately after production of the emulsified compositions obtained in Test Examples 2-1 to 2-3 was measured with a color difference meter (SA4000, manufactured by Nippon Denshoku Industries Co., Ltd.). The results are shown in FIG.

Since curcuminoids contain turmeric pigments, they take on a bright yellow color when dissolved. In the L*a*b* color system, the larger the value of b*, the brighter the yellow color. From the results of FIG. 2, it was confirmed that the emulsified compositions of Test Examples 2-1 and 2-2 had a brighter yellow color than the emulsified compositions of Test Examples 2-3, and the Maillard reaction during production was suppressed. rice field. Among them, the emulsified composition of Test Example 2-1 shows the brightest yellow color. It was shown that the curcuminoid was emulsified without damaging it, and a better Maillard reaction inhibitory effect was obtained.

Claims (4)

Including the step of adding catechins and curcuminoids to the raw material,
The catechins are added to the raw material of the aqueous phase of the emulsified composition for food and drink before emulsification,
The curcuminoid is added to the raw material of the oil phase of the emulsified composition for food and drink before emulsification,
A method for producing an emulsified composition for food or drink, characterized in that the emulsified composition for food or drink contains a saccharide and an amino acid. The method for producing an emulsified composition for food or drink according to claim 1, wherein the curcuminoid is dissolved in a medium-chain fatty acid triglyceride. Including the step of adding catechins and curcuminoids to the raw material,
The catechins are added to the raw material of the aqueous phase of the emulsified composition for food and drink before emulsification,
A method for suppressing Maillard reaction in an emulsified composition for food and drink, characterized in that the curcuminoid is added to a raw material of an oil phase of the emulsified composition for food and drink before emulsification treatment. The method for suppressing Maillard reaction in an emulsified composition for food or drink according to claim 3, wherein the curcuminoid is dissolved in a medium-chain fatty acid triglyceride.

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