JP7347620B2 - Oil-in-water emulsion composition and method for producing the oil-in-water emulsion composition - Google Patents

Description

The present invention relates to an oil-in-water emulsion composition and a method for producing the oil-in-water emulsion composition.

Emulsification using emulsifiers and surfactants has traditionally been used for emulsification in the food field. Since emulsification using emulsifiers and surfactants is thermodynamically unstable, in order to ensure stability against sterilization processes at high temperatures and long-term storage stability, for example, oil-in-water emulsion compositions (O /W type) oil droplet particle size had to be reduced to the submicron level.
However, in recent years in the food field, there has been an increase in needs for appearance, flavor (something that stimulates the senses of taste and smell), texture, and ingredients that appeal to appetite, as well as ingredients due to diseases and health-consciousness. Therefore, there is a need for an emulsification technique that can prepare an emulsion composition having an emulsion size and structure different from those of emulsion compositions using conventional emulsifiers and surfactants. As methods other than emulsification using emulsifiers and surfactants, research on fine particle stabilized emulsions (Pickering emulsions) and three-phase emulsification methods has been actively conducted in recent years.

As particulate stabilized emulsions, the methods described in Patent Document 1, the method described in Patent Document 2, and the method described in Patent Document 3 are disclosed in the food and cosmetic fields. As a three-phase emulsification method, a method described in Patent Document 4 is disclosed.

However, for example, when using an emulsified composition for food applications, it is necessary to provide it with heat resistance that can withstand high-temperature heating during sterilization. Furthermore, control of particle size, which affects texture, appearance, touch, viscosity, stability, etc., is an important item in oral materials such as foods and pharmaceuticals. Nevertheless, neither Patent Document 1 nor Patent Document 2 mentions whether or not the particle size distribution of the emulsion changes before and after heating.

In the method of Patent Document 2, it is easy to imagine that the taste and smell derived from coffee beans will affect the food, and especially if the coffee beans used are roasted, they may have a deep and dark color. This results in restrictions on the applications in which it can be used. When trying to adjust food to the desired taste, color, and odor, many seasoning materials, coloring agents, and flavorings must be added, which increases the number of manufacturing steps and the amount of additives, which increases the complexity of manufacturing and increases the amount of additives. This leads to an increase in costs. Additionally, when roasted coffee beans are used, there are concerns about ingesting acrylamide, a harmful chemical produced during roasting. Further, the method of Patent Document 4 requires a step of converting the biopolymer used for stabilizing the oil droplets into single particles.

Furthermore, compared to oil phase components used for industrial purposes such as paraffin, ester-based oil phase components and edible fats and oils are highly polar, so it is necessary to select particles with appropriate wettability from issues such as composition distribution and purity. It has been difficult to stabilize emulsion compositions using fine particle stabilization technology. Furthermore, when oil phase components other than edible fats and oils are used, they may be harmful to the human body, or even if they are not harmful, it may be difficult to prepare an oil-in-water emulsion composition that is satisfactory in terms of taste. Ta.
In addition, the number of food allergy patients, who develop allergies to food, is increasing, especially in younger age groups. Food allergy symptoms are highly dangerous, as they can cause serious symptoms such as itching and inflammation of the skin, and even death, such as anaphylactic shock. Therefore, there is a demand for food materials that contain as few allergens as possible. In particular, in response to milk allergies, it was necessary to avoid milk-derived proteins as food ingredients, especially casein, which is highly allergenic, and β-lactoglobulin, which is a whey protein.

Special Publication No. 2014-505673 Special Publication No. 2016-501548 Japanese Patent Application Publication No. 2004-002275 Japanese Patent Application Publication No. 2006-239666

Oils and fats Vol.65, No4 (2012), 94-102

In oil-in-water emulsions using oil phase components having unsaturated bonds and/or oxygen atoms, such as oil-in-water emulsions using edible fats and oils, suppression of coalescence of oil droplets and creaming that leads to coalescence emulsion instability resulting from interfacial destruction due to the growth of needle-shaped crystals is a major problem (Non-Patent Document 1).
The first object of the present invention is to provide an emulsified composition that maintains emulsion stability (heat resistance) even after high-temperature processes such as sterilization, and has a small change in particle size distribution before and after heating. In addition, even after high-temperature processes such as sterilization, the partial structure of the emulsified composition does not change due to gelatinization, maintains emulsion stability (heat resistance), and has a small change in particle size distribution before and after heating. The second challenge is to provide the following. Furthermore, even if the state of the oil phase components changes (for example, when the temperature falls, the oil phase components solidify, crystallize, and change in surface tension. When the temperature rises, the oil phase components melt and the surface tension changes). The third object of the present invention is to provide a composition that maintains emulsion stability (resistance to temperature drop). Furthermore, when the composition is eaten or eaten, it is not harmful to the human body and has a good taste.In particular, even with the same amount of fat and oil content, it has a strong oily feeling (oiliness, fat feeling), It is an object of the present invention to provide a composition that can contribute to reducing the amount of oxidation.

The present inventors have conducted intensive research to solve the above problems, and have developed an emulsified composition containing solid particles, the solid particles having a specific contact angle with an aqueous phase component and an oil phase component. The present invention was discovered based on the idea that the above-mentioned problems can be solved by solid particles having a specific contact angle with the components.

That is, the gist of the present invention is as follows.
[1] It has solid particles, an oil phase component, and an aqueous phase component, the contact angle of the aqueous phase component with respect to the solid particles is 90.0 degrees or less, and the contact angle of the oil phase component with respect to the solid particles is 8.0 degrees or more, the average diameter of the oil phase in the emulsified composition is 100 μm or less, and the solid particles are present at the interface between the oil phase component and the aqueous phase component. .
[2] The oil-in-water emulsion composition according to [1], wherein the solid particles do not contain starch as a main solid particle.
[3] The oil-in-water emulsion composition according to [1] or [2], wherein the L value indicating the lightness of the color of the solid particles is 31 or more.
[4] The oil-in-water emulsion composition according to any one of [1] to [3], wherein the solid particles have an average particle diameter of 0.01 μm or more and 10 μm or less.
[5] The oil-in-water emulsion composition according to any one of [1] to [4], wherein the solid particles present at the interface between the aqueous phase and the oil phase have an average particle diameter of 0.01 μm or more and 5 μm or less.
[6] The change in the median diameter (D50) of the oil-in-water emulsion composition before and after heating at 121°C is the median diameter (D50) after heating, with the median diameter (D50) of the oil-in-water emulsion composition before heating being 100%. D50) is ±30% or less, the oil-in-water emulsion composition according to any one of [1] to [5].
[7] The oil-in-water emulsion composition according to any one of [1] to [6], wherein the oil phase in the emulsion composition contains at least one of a medium-chain fatty acid, a pigment, and a fragrance.
[8] The oil-in-water emulsion composition according to any one of [1] to [7], wherein the oil phase component contains an edible fat or oil.
[9] The oil-in-water emulsion composition according to any one of [1] to [8], which is for oral ingestion.
[10] The oil-in-water emulsion composition according to any one of [1] to [9], which is for food use.
[11] A first step of dispersing solid particles in an aqueous phase component to obtain an aqueous phase. A second step of mixing the aqueous phase obtained in the first step with an oil phase component and stirring the resulting mixture. The method for producing an oil-in-water emulsion composition according to any one of [1] to [10], which comprises the step of:
[12] 1st step of dispersing solid particles in an oil phase component to obtain an oil phase, mixing the oil phase obtained in the 1st step with an aqueous phase component, and stirring the resulting mixture. 2' step. The method for producing an oil-in-water emulsion composition according to any one of [1] to [10].
[13] Dispersing solid particles in each of the aqueous phase component and the oil phase component, and mixing the aqueous phase and the oil phase obtained in the first "step" to obtain the aqueous phase and the oil phase, The method for producing an oil-in-water emulsion composition according to any one of [1] to [10], which comprises a second step of stirring the obtained mixture.

According to the present invention, it is possible to provide an emulsion composition that maintains emulsion stability (heat resistance) even after undergoing high-temperature processes such as sterilization, and has a small change in particle size distribution before and after heating. In addition, even after high-temperature processes such as sterilization, the partial structure of the emulsified composition does not change due to gelatinization, maintains emulsion stability (heat resistance), and has a small change in particle size distribution before and after heating. can be provided. Furthermore, even if the state of the oil phase components changes (for example, when the temperature falls, the oil phase components solidify, crystallize, and change in surface tension. When the temperature rises, the oil phase components melt and the surface tension changes). , it is possible to provide a composition that maintains emulsion stability (resistance to temperature drop). Furthermore, when the composition is eaten or eaten, it is not harmful to the human body and has a good taste.In particular, even with the same amount of fat and oil content, it has a strong oily feeling (oiliness, fat feeling), It is possible to provide a composition that can contribute to reducing the amount.
In addition, food products such as beverages and liquid foods, pharmaceuticals such as liquid oral compositions, cosmetics, diagnostic compositions such as contrast agents and test kits effective for POCT, using the oil-in-water emulsion composition of the present invention, Medical materials, compositions for producing fine particles, and intermediate compositions for producing them can be provided.

This is a SEM image of solid particle Sunseal SS-03 used in Examples (photograph substituted for drawing). This is a SEM image (photograph substituted for a drawing) of solid particles Sunseal SS-03 that was subjected to hydrophobization treatment used in Examples. This is a SEM image of solid particle Sun Seal SSP-03M used in Examples (photograph substituted for drawing). It is a micrograph (photograph substituted for a drawing) of emulsion composition C before heating prepared in an example. It is a micrograph (photograph substituted for a drawing) after heating the emulsion composition C prepared in the example at 121° C. for 30 minutes. It is a polarizing microscope image of emulsion composition H prepared in an example (photograph substituted for a drawing).

Embodiments of the present invention will be described in detail below. The explanation of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not limited to these contents unless it exceeds the gist thereof.

The oil-in-water emulsion composition according to an embodiment of the present invention contains solid particles, an oil phase component, and an aqueous phase component. The oil-in-water emulsion composition has a structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component.
Specifically, it has solid particles, an oil phase component, and an aqueous phase component,
the contact angle of the aqueous phase component to the solid particles is 90.0 degrees or less,
the contact angle of the oil phase component to the solid particles is 8.0 degrees or more,
The average diameter of the oil phase in the emulsified composition is 100 μm or less,
The present invention is an oil-in-water emulsion composition in which the solid particles are present at the interface between the oil phase component and the aqueous phase component.
In this specification, the oil-in-water emulsion composition includes not only so-called O/W type oil-in-water emulsion compositions in which the continuous phase is an aqueous phase, but also multilayer emulsions such as W/O/W type emulsions. . Further, the presence of solid particles at the interface between the oil phase component and the aqueous phase component can be confirmed by cross-sectional observation of the oil-in-water emulsion composition using a cryo-scanning electron microscope (Cryo-SEM) or the like. The method for observing the cross section is not particularly limited as long as it is a commonly used method, but for example, after rapidly freezing the oil-in-water emulsion composition by a quick freezing method such as a metal contact method, a diamond knife for an optical microscope is used. A cross section of the sample can be prepared using a cryomicrotome, and the cross section of the sample can be observed using a cryo-SEM.

The solid particles contained in the oil-in-water emulsion composition of the present embodiment can be dispersed without being dissolved in the water phase component and oil phase component used, and the solid particles can be dispersed in the water phase component and/or oil phase component to be used. Any solid particles can be used as long as they can stir the aqueous phase and/or oil phase even after the addition of the solid particles. Here, "dispersible" refers to a state in which there are no extremely large aggregates (clumps on the order of several hundred μm to several mm) when observed under a microscope, and a state in which the material is fluid when stirred. Examples of solid particles include inorganic substances, organic substances, organic-inorganic composites, and the like.

The solid particles used in this embodiment have a contact angle of the aqueous phase component with respect to the solid particles of 90.0 degrees or less. Preferably, the contact angle of the aqueous phase component is 80.0 degrees or less, particularly preferably 40.0 degrees or less. By using solid particles having a contact angle of the aqueous phase component below the above upper limit, it is easy to form a structure in which the solid particles exist at the interface between the oil phase component and the aqueous phase component. There is no lower limit to the contact angle of the aqueous phase component to the solid particles, but it is usually 0 degrees or more, preferably 5.0 degrees or more, more preferably 10.0 degrees or more.
Furthermore, the solid particles used have a contact angle of 8.0 degrees or more with the oil phase component, which will be described later, with respect to the solid particles. Preferably, the contact angle of the oil phase component is 9.0 degrees or more, more preferably 10.0 degrees or more. By using solid particles having a contact angle of the oil phase component equal to or greater than the above lower limit, a structure in which the solid particles exist at the interface between the oil phase component and the aqueous phase component can be easily formed. The upper limit of the contact angle of the oil phase component to solid particles is usually less than 180.0 degrees, preferably 120.0 degrees or less, more preferably 90.0 degrees or less, even more preferably 60.0 degrees or less, especially Preferably it is 30.0 degrees or less.

The oil-in-water emulsion composition according to the present embodiment has a structure in which solid particles exist at the interface between an oil phase component and an aqueous phase component, but there is no need for specific contact with the aqueous phase component and the oil phase component to form an emulsified structure. By using solid particles having an angular relationship, it is possible to provide an oil-in-water emulsion composition that has a controlled particle size even before and after heating, and has heat resistance and temperature drop resistance.
Note that the structure in which solid particles are present at the interface between the oil phase component and the aqueous phase component refers to a structure in which solid particles are adsorbed at the interface between the oil phase component and the aqueous phase component. Thereby it is possible to disperse the oil phase in the aqueous phase, forming a so-called Pickering emulsion. Specifically, it refers to a structure in which at least a portion of solid particles are adsorbed on the surface of an oil phase dispersed in an aqueous phase.

The contact angle is measured by forming solid particles into tablets, dropping an aqueous phase component or an oil phase component under their own weight, and measuring the contact angle using a contact angle measuring device. More specifically, it can be measured by the measuring method described in Examples. The contact angle of the aqueous phase component and oil phase component constituting the oil-in-water emulsion composition is measured by the aqueous phase component and oil phase component used as the raw materials. An aqueous phase and an oil phase are separated from the emulsified composition, impurities are removed, and the results are measured as an aqueous phase component and an oil phase component, respectively. Further, the main components constituting the water phase or oil phase may be measured as water phase components or oil phase components, respectively. In particular, water is preferred as the main component constituting the aqueous phase.
Further, by subjecting the surface of the solid particles to hydrophobic treatment or hydrophilic treatment, the contact angle between the aqueous phase component or oil phase component and the solid particle can be adjusted. There is no restriction on the method of making the solid particle surface hydrophobic or hydrophilic, and either chemical treatment or physical treatment may be used. Chemical treatments include, for example, methods that change surface properties by covalently introducing surface-modifying substances into solid particles, and methods that change the charge and orientation of functional groups originally held by solid particles. There are several methods. In physical processing, for example, surface modification substances are treated with electrostatic interactions, hydrophobic interactions, intermolecular force interactions, hydrogen bonds, coordinate bonds, chelate bonds, ligand-receptor interactions such as antigen-antibody reactions, etc. It can be introduced with Here, the surface modification substance is not particularly limited as long as it can modify the solid particles. For example, amphiphilic substances other than solid particles, surfactants, antigens, antibodies, enzymes, nucleic acids, proteins, protein decomposition products, peptides, amino acids, sugar chains, organic substances such as polysaccharides; silica particles other than solid particles, talc , inorganic substances such as titanium oxide; and inorganic-organic composites other than solid particles. The surface modification substance may be a naturally derived substance or a synthetic substance.

Examples of inorganic substances used as solid particles include silica particles such as spherical silica and fumed silica, ceramics such as talc, titanium oxide, and hydroxyapatite, and calcium carbonate. Examples of organic substances used as solid particles include chitin, chitosan, cellulose, microcrystalline cellulose, hydroxypropylmethylcellulose, hydroxycellulose, methylcellulose, fermented cellulose, sodium carboxymethylcellulose, gellan gum, native gellan gum, xanthan gum, carrageenan, dextrin, and indigestible dextrin, soybean polysaccharide, pectin, alginic acid, alginate propylene glycol ester, tamarind seed gum, tara gum, karaya gum, guar gum, locust bean gum, tragacanth gum, gadi gum, pullulan, gum arabic, agar, farcelan, inulin, konjac mannan, etc. Saccharides, polymers such as polylactic acid, polyvinyl alcohol, and polyethylene glycol, oligomers, Janus particles, cyclodextrins, animal proteins such as whey and casein, vegetable proteins such as soybean protein and zein, microorganism-derived proteins such as hydrophobin, Examples include enzymes, protein decomposition products, peptides, microorganisms, spores, cells, plant extracts such as flavonoids, ground gels, ground foods such as protein gels and grain powders, complexes and derivatives thereof, and the like. The solid particles may be synthetic or natural. In particular, in the case of polysaccharides and polymers, they may be linear (cellulose), branched (glucomannan, etc.), side chain (galactomannans), or spherical (gum arabic, soybean polysaccharides). It may be an acidic polysaccharide, a neutral polysaccharide, or a basic polysaccharide. Examples of the organic-inorganic composite used as the solid particles include ferritin retaining Fe, gel particles prepared from Na alginate, calcium salt, and the like. In particular, when the solid particles are protein, from the viewpoint of allergen removal, it is preferable that they do not contain strongly allergenic casein or β-lactoglobulin, and it is more preferable that they do not contain milk-derived proteins. Further, it is preferable that casein or β-lactoglobulin be used after being reduced in molecular weight to a sufficient molecular weight that does not exhibit allergenicity by hydrolysis with an enzyme or acid. In addition, since the solid particles do not contain components derived from roasted coffee beans, they do not ingest acrylamide produced during coffee roasting, and can suppress the effect of deep dark color, and are oil-in-water type. It is preferable because it does not limit the use of the emulsified composition itself or the food and drink products to which it is added, and furthermore, it is preferable that it does not contain components derived from coffee beans. It is more preferable because it suppresses the influence of the taste and smell of coffee, and there are no restrictions on its uses. The solid particles may be in the form of powder, paste, or pellets before being dispersed in the water phase component or oil phase component.
Note that when starch is used alone as solid particles, it becomes difficult to maintain a constant viscosity of the entire composition during heat sterilization, and once gelatinized starch ages and crystallizes, causing precipitation. It is preferred not to use starch as the main solid particle in this embodiment because of the possibility of separation. The main solid particles refer to the solid particles that have the highest content in the total amount of solid particles. Of the total weight of the solid particles, the starch content is preferably less than 50% by weight, more preferably 40% by weight or less, even more preferably 25% by weight or less, particularly preferably 1% by weight or less, and contains no starch at all. Most preferably not.
Note that a solid is a state that does not have fluidity during the temperature history from the time of composition preparation to the time of consumption.

There are no restrictions on the shape of the solid particles, but examples include spherical, rod-like, cubic, string-like, gel-like, mesh-like, porous, needle-like, flake-like, and agglomerate shapes. The solid particles may be a single substance, an aggregate, or an aggregate. In the case of a single polymer structure, it is preferable to have an entangled structure or a crosslinked structure due to hydrogen bonds, ionic bonds, or intermolecular forces. The solid particles may be a single component, or may be a mixture, aggregate, or association of a plurality of different components. When the solid particles are in a gel state, they may be contracted or swollen. The active ingredient may be contained inside or on the surface of the solid particles.
When using silica, either hydrophilic silica or hydrophobic silica may be used, but hydrophilic silica is preferred from the viewpoint of safety and cost when considering use in the food and pharmaceutical fields. A known method may be used to impart hydrophilicity or hydrophobicity to silica, such as surface treatment with a silane coupling agent.
When used in the food field, the solid particles need only be edible and may be food additives or food raw materials. As the solid particles, one type of solid particles may be used, or two or more types of solid particles may be used in combination.

There is no particular restriction on the primary particle diameter of the solid particles, but it is usually 0.001 μm or more, preferably 0.01 μm or more, more preferably 0.04 μm or more, and usually 50 μm or less, preferably 10 μm or less, more preferably It is less than 5 μm, particularly preferably less than 1 μm. The primary particle diameter of the solid particles indicates the average particle diameter of particles that can be observed on an image obtained by enlarging a particle image obtained by, for example, scanning electron microscopy (SEM) measurement. The number of particles to be observed may be 5 or more, 30 or more, 40 or more, 100 or more, or 200 or more. For the primary particle diameter of the solid particles, a catalog value may be used.

Although there is no particular restriction on the average particle diameter of the solid particles, the average particle diameter of the solid particles dispersed in a dilute state in the liquid is usually 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm or more, It is particularly preferably 0.2 μm or more, usually 50 μm or less, preferably 10 μm or less, more preferably less than 5 μm, even more preferably less than 3 μm, particularly preferably less than 1 μm.
Although there is no particular restriction on the median diameter of the solid particles, the median diameter of the solid particles dispersed in a dilute state in the liquid is usually 0.01 μm or more, preferably 0.05 μm or more, more preferably 0.1 μm or more, and particularly preferably is 0.2 μm or more, usually 50 μm or less, preferably 10 μm or less, more preferably less than 5 μm, even more preferably less than 3 μm, particularly preferably less than 1 μm. The size of solid particles in a liquid can be determined by measuring the particle size distribution, average diameter, and median diameter of solid particles in a powder or dispersed state in a liquid using a laser diffraction/scattering particle size distribution measurement device, for example. can be measured. Here, the diluted state is any concentration, but refers to a concentration that can be measured by a flow method or the like using a laser diffraction/scattering particle size distribution measuring device. The concentration to be measured is usually 20% by weight or less, preferably 5% by weight or less, more preferably 1% by weight or less, further preferably 0.1% by weight or less, particularly preferably 0.02% by weight or less. If it is difficult to measure using a laser diffraction/scattering particle size distribution analyzer due to insufficient intensity of scattered light, dynamic light scattering can be used to measure the solid particles dispersed in the liquid. The particle size distribution, average diameter, and median diameter of the particles can be measured. The measurement results obtained by the dynamic light scattering method can be analyzed by, for example, the cumulant method.

The size of the solid particles present at the aqueous phase-oil phase interface in the oil-in-water emulsion composition is not particularly limited, but is usually 0.01 μm or more, preferably 0.05 μm or more, and more preferably 0.1 μm. Above, it is particularly preferably 0.5 μm or more, and usually 50 μm or less, preferably 5 μm or less, more preferably 3 μm or less, still more preferably 1 μm or less, particularly preferably 0.9 μm or less. The size of the solid particles present at the aqueous phase-oil phase interface can be determined by enlarging a particle image obtained by optical microscopy or scanning electron microscopy (SEM) measurement, and showing the average particle diameter of the particles that can be observed on the image. . It is preferable to observe using a scanning electron microscope. The number of particles to be observed may be 5 or more, 40 or more, 100 or more, or 200 or more.

The proportion of solid particles in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it can be contained in a normal emulsion composition, but is usually 0.01% by weight or more, preferably 0.01% by weight or more based on the total amount of the composition. is 0.05% by weight or more, more preferably 0.1% by weight or more, most preferably 0.5% by weight or more, and usually 50% by weight or less, preferably 40% by weight or less, more preferably 30% by weight. The content is more preferably 20% by weight or less, particularly preferably 15% by weight or less.

The solid particles used in this embodiment usually have an L value of 31 or more, preferably 40 or more, more preferably 50 or more, even more preferably 62 or more, even more preferably 70 or more, and particularly preferably It is 75 or more, particularly preferably 80 or more, most preferably 90 or more. The upper limit is not limited, but is usually 100 or less. When the solid particles have such a large L value, the oil-in-water emulsion composition has a good appearance. On the other hand, solid particles with a small L value outside the above range include, for example, components derived from roasted coffee beans that exhibit a dark and deep color, and the L value tends to decrease as the degree of roasting increases. There is a possibility that the appearance of the emulsified composition may be adversely affected. (Reference data: Indonesian Robusta green beans L value 57, Colombian Arabica green beans L value 55, Colombian Arabica roasted beans (light roasted) L value 32, (medium roasted) L value 20, (dark roasted) )L value 16).
The L value of solid particles can be measured using a colorimeter. The L value represents the lightness of the color and is expressed as a numerical value from 0 to 100. An L value of 100 indicates the brightest state (complete white), and an L value of 0 indicates the darkest state (complete black). The measurement method using a chromaticity meter can be a known method.

The oil phase component contained in the oil-in-water emulsion composition of this embodiment is not particularly limited, as long as it is used in the emulsion composition. It may be an oil phase component containing unsaturated bonds and/or oxygen atoms.
Examples of oil phase components containing unsaturated bonds include unsaturated higher fatty acid hydrocarbons, unsaturated higher fatty acids, animal and vegetable fats and oils, and isoprenoids including squalene and tocopherol. Examples of oil phase components containing oxygen atoms include higher alcohols, synthetic ester oils, glycol higher fatty acid esters, saturated fatty acids, and unsaturated fatty acids.

The oil phase component preferably contains edible fats and oils. The edible fat is not particularly limited as long as it is used for food products, and any edible fat can be used, such as rapeseed oil, rice oil, soybean oil, corn oil, safflower oil, and sunflower oil. , vegetable oils such as cottonseed oil, sesame oil, olive oil, palm oil, palm kernel oil, coconut oil, linseed oil, macadamia seed oil, camellia seed oil, tea seed oil, rice bran oil, cocoa butter, milk fat, beef tallow, pork fat, chicken fat. , animal oils such as sheep tallow and fish oil, liquid or solid vegetable oils and animal fats processed through refining, deodorization, fractionation, curing, and transesterification, such as hardened coconut oil and hardened palm kernel oil. It is possible to use edible fats and oils obtained by mixing one or more of fats and oils, processed fats and oils, and liquid oils and solid fats obtained by fractionating these fats and oils. In addition, fats and oils with physiological functions can also be used, and specific examples thereof include docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), arachidonic acid, alpha-linolenic acid, gamma-linolenic acid, and medium-chain fatty acid triglycerides. (MCT).
More preferred oil phase components include vegetable oils and animal fats such as palm oil, palm stearin, palm kernel oil, coconut oil, cocoa butter, milk fat, beef tallow, lard, chicken fat, mutton fat, hydrogenated coconut oil, and hydrogenated palm kernel oil. Medium-chain fatty acid triglyceride (MCT) is a solid fat obtained by fractionating hardened oils and fats, vegetable oils, or animal fats, and processed oils. More preferred oil phase components are palm kernel oil, coconut oil, milk fat, hydrogenated coconut oil, hydrogenated palm kernel oil, and medium chain fatty acid triglycerides (MCT). The most preferred oil phase components are palm kernel oil, coconut oil, hydrogenated coconut oil, hydrogenated palm kernel oil.
These fats and oils may be used alone or as a mixture.

In particular, for edible fats and oils, the proportion of unsaturated fatty acids other than saturated fatty acids, that is, including trans fatty acids, to the total fatty acids bonded to triglyceride molecules, which are the main components, is preferably 50% by mass or less, more preferably 30% by mass. % or less, more preferably 20% by mass or less, particularly preferably 10% by mass or less, and most preferably 5% by mass or less, for better taste quality.
In addition, the edible oil and fat preferably have a proportion of fatty acids having 12 or less carbon atoms in the total fatty acids bonded to triglyceride molecules of 1% by mass or more, more preferably 3% by mass or more, and 5% by mass or more. It is more preferably at least 10% by mass, particularly preferably at least 10% by mass, and most preferably at least 30% by mass.
In addition, the edible fat or oil usually has an iodine value of 60.0 or less, preferably 50.0 or less, more preferably 30.0 or less, even more preferably 20.0 or less, particularly preferably 10.0 or less, and most preferably 5 A value of .0 or less is preferable because there is no oxidation odor during heating and a good flavor is obtained.
In addition, the edible fats and oils have an SFC (solid fat content) at 10°C of usually 0% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, even more preferably 40% by mass or more, and most preferably 50% by mass or more. It is preferable that the amount is at least % by mass in order to produce a composition with good flavor.

Here, the solid fat content (SFC) is generally measured using a normal pulse NMR method, and even if the solid fat index (SFI) obtained from thermal analysis is used, there will be no significant difference.
In addition, the melting point of the edible fat is usually -20°C or higher, preferably -10°C or higher, more preferably 10°C or higher, even more preferably 15°C or higher, particularly preferably 20°C or higher, and most preferably 25°C or higher. It is preferable to have a palatable composition. The upper limit of this increased melting point is preferably 70°C or less, more preferably 60°C or less, even more preferably 50°C or less, and most preferably 45°C or less, in order to obtain good emulsion stability.

The proportion of the oil phase component in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it can form an oil-in-water emulsion composition, but is usually 5% by weight or more based on the total amount of the composition. Preferably 10% by weight or more, more preferably 20% by weight or more, further preferably 30% by weight or more, particularly preferably 50% by weight or more, and usually 95% by weight or less, preferably 90% by weight or less, more preferably It is 80% by weight or less, more preferably 70% by weight or less.
The oil-in-water emulsion composition of the present embodiment can maintain its structure as an oil-in-water emulsion even when diluted with water, so it can be used as a raw material for producing final products. An emulsified composition with a high oil phase component content (composition with a high internal phase content) can be used as an intermediate composition during product manufacturing, for example, and can reduce the weight and volume during transportation, increasing transportation efficiency. This has the advantage of leading to a reduction in final manufacturing costs. Furthermore, when the oil phase content is high, the oil droplets become close to each other, and generally the oil droplets in an oil-in-water emulsion progress to coalesce, leading to instability. In the oil-in-water emulsion composition, specific solid particles are present at the interface between the water phase component and the oil phase component, so that a stable oil-in-water emulsion composition can be obtained even when oil droplets come close to each other.

The aqueous phase component contained in the oil-in-water emulsion composition of the present embodiment may be any component that is normally blended into the emulsion composition and forms an aqueous phase. In addition to water, it may also contain lower alcohols, polyhydric alcohols, etc.

The proportion of the aqueous phase component in the oil-in-water emulsion composition according to the present embodiment is not particularly limited as long as it can form an oil-in-water emulsion composition, but is usually 20% by weight or more based on the total composition, It is preferably 25% by weight or more, and usually less than 95% by weight, preferably 90% by weight or less, more preferably 80% by weight or less, even more preferably 70% by weight or less.

The oil-in-water emulsion composition according to this embodiment does not require the addition of conventional surfactants and has excellent stability. Therefore, the surfactant may be contained in an amount of 0% by weight based on the total amount of the composition, but the surfactant may be contained as necessary. In particular, when it contains a surfactant, it is preferably used as a surface modification substance for solid particles. The type of surfactant is not particularly limited, but examples include low-molecular surfactants, which are low-molecular-weight, amphipathic, and surface-active substances, and have a molecular weight of 5,000 or less. Low-molecular surfactants do not include macromolecules such as proteins, polysaccharides, and synthetic polymers.

The low molecular surfactant may be in any form such as powder, solid, liquid, or paste. Furthermore, the molecular weight of the low-molecular surfactant is preferably 3,000 or less, more preferably 2,000 or less. The smaller the molecular weight of the low-molecular-weight surfactant, the larger the number of moles per weight, which increases the number of molecules that contribute to the reaction with solid particles, which is preferable. There is no particular limit to the lower limit of the molecular weight of the low molecular weight surfactant, but the molecular weight is usually 200 or more since the molecular structure contains a hydrophilic part and a lipophilic part.

Types of surfactants include anionic surfactants, cationic surfactants, amphoteric surfactants, and nonionic surfactants.

When used in food applications, food grade surfactants that can be used in foods and drinks are preferred, such as sucrose fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, Propylene glycol fatty acid ester, lactic acid fatty acid esters such as calcium stearoyl lactate and sodium stearoyl lactate, fatty acid salts such as sodium stearate and sodium oleate, enzymatically decomposed lecithin, acetic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, succinic acid monoglyceride, diacyl Examples include organic acid monoglycerides such as tartaric acid monoglyceride.

Specifically, polyglycerin fatty acid esters having a degree of polymerization of glycerin of 4 or more, preferably 4 to 12, such as decaglycerin myristate, decaglycerin palmitate, decaglycerin stearate, and decaglycerin oleate;
Glycerin difatty acid esters such as glycerin dimyristate, glycerin dipalmitate, glycerin distearate, glycerin dioleate;
Diglycerin fatty acid esters having two or more alkyl groups, such as diglycerin myristate, diglycerin palmitate, diglycerin stearate, and diglycerin oleate;
Triglycerin fatty acid esters such as triglycerin myristate, triglycerin palmitate, triglycerin stearate, and triglycerin oleate;
diglyceride organic acid esters such as esters of diglycerides of saturated or unsaturated fatty acids having 12 to 22 carbon atoms and succinic acid, citric acid or diacetyltartaric acid;
Polyglycerin condensed ricinoleate such as tetraglycerin ricinoleate;
Sorbitan fatty acid esters such as sorbitan myristate, sorbitan palmitate, sorbitan stearate, and sorbitan oleate;
Propylene glycol fatty acid esters having two or more alkyl groups, such as propylene glycol myristate, propylene glycol parimitate, propylene glycol stearate, and propylene glycol oleate;
Sucrose fatty acid esters having two or more alkyl groups, such as sucrose myristate, sucrose palmitate, sucrose stearate, and sucrose oleate;
Examples include phospholipids such as lecithin, enzyme-treated lecithin; glycolipids; and saponins.

Commercial products of the above sucrose fatty acid ester include "Ryoto Sugar Ester S-1670," "Ryoto Sugar Ester S-1570," "Ryoto Sugar Ester S-1170," and "Ryoto Sugar Ester S-970." ”, “Ryoto Sugar Ester P-1670”, “Ryoto Sugar Ester P-1570”, “Ryoto Sugar Ester M-1695”, “Ryoto Sugar Ester O-1570”, “Ryoto Sugar Ester L-1695” ", "Ryoto Sugar Ester LWA-1570", "Ryoto Monoester-P" (product names manufactured by Mitsubishi Chemical Foods); "DK Ester SS", "DK Ester F-160", "DK Ester F -140'', and ``DK Ester F-110'' (trade name, manufactured by Daiichi Kogyo Seiyaku Co., Ltd.).

Among the above-mentioned polyglycerol fatty acid esters, polyglycerol fatty acid esters having an average degree of polymerization of glycerin of 2 to 20 are preferable, and those having an average degree of polymerization of 2 to 10 are more preferable.
Commercial products of polyglycerin fatty acid ester include "Ryoto Polyglyester S-10D", "Ryoto Polyglyester SWA-10D", "Ryoto Polyglyester SWA-15D", "Ryoto Polyglyester SWA-20D", “Ryoto Polyglyester P-8D”, “Ryoto Polyglyester M-7D”, “Ryoto Polyglyester M-10D”, “Ryoto Polyglyester O-15D”, “Ryoto Polyglyester L-7D”, "Ryoto Polyglyester L-10D" (manufactured by Mitsubishi Chemical Foods, product name); "SY Glister MSW-7S", "SY Glister MS-5S", "SY Glister MO-7S", "SY Glister MO"-5S","SY Glister ML-750", "SY Glister ML-500" (product names manufactured by Sakamoto Pharmaceutical Co., Ltd.); "Sunsoft Q-14F", "Sunsoft Q-12F", "Sunsoft Soft Q-18S", "Sunsoft Q-182S", "Sunsoft Q-17S", "Sunsoft Q-14S", "Sunsoft Q-12S", "Sunsoft A-121C", "Sunsoft A -141C", "Sunsoft A-121E", "Sunsoft A-141E", "Sunsoft A-171E", "Sunsoft A-181E" (manufactured by Taiyo Kagaku Co., Ltd., product names); "Poem TRP -97RF", "Poem J-0021", "Poem J-0081HV", "Poem J-0381V" (product names manufactured by Riken Vitamin Co., Ltd.); "NIKKOL Hexaglyn 1-M", "NIKKOL Hexaglyn 1-L" ”, “NIKKOL
Decaglyn 1-SV, NIKKOL Decaglyn 1-OV, NIKKOL Decaglyn 1-M, and NIKKOL Decaglyn 1-L (trade names, manufactured by Nikko Chemicals).

Commercial products of polyoxyethylene sorbitan fatty acid ester include "Emazol S-120V", "Emazol L-120V", "Emazol O-120V", "Rheodor TW-S120V", "Rheodor TW-L120", "Rheodor TW". -O120V", "Reodore TW-L106", "Reodore TW-P120", "Reodore TW-O320V", "Reodore Super TW-L120", "Reodore 440V", "Reodore 460V" (all products manufactured by Kao Corporation, Product name); “Solgen TW-60F”, “Solgen TW-20F”, “Solgen TW-80F” (all manufactured by Daiichi Kogyo Seiyaku Co., Ltd., product names); “Admul T60K”, “Admul T80K” (all of the above, "T-Maz60K", "T-Maz80K" (manufactured by BASF, product names); "Willsurf TF-60", "Willsurf TF-80" (manufactured by NOF (manufactured by Lonza, trade name); "Glycosperse S-20K FG", "Glycosperse O-20K FG" (manufactured by Lonza, trade name), and the like.

In the above-mentioned sucrose fatty acid ester and polyglycerol fatty acid ester, a food emulsifier having a bacteriostatic effect on heat-resistant bacteria (ie, a bacteriostatic emulsifier) can also be used. More preferred are sucrose fatty acid esters and polyglycerin fatty acid esters in which the alkyl group has 14 to 22 carbon atoms, and even more preferred are sucrose fatty acid esters and polyglycerin fatty acid esters in which the constituent fatty acids have 16 to 18 carbon atoms. It is suitable because it has a highly effective bacteriostatic effect against sexually transmitted bacteria. The sucrose fatty acid ester and polyglycerin fatty acid ester used should have a monoester content of 50% by mass or more, preferably 60% by mass or more, and more preferably 70% by mass or more, in order to be highly effective against heat-resistant bacteria. Therefore, it is suitable. As the polyglycerin fatty acid ester, the average degree of polymerization of polyglycerin is preferably 2 to 5, and most preferably 2 to 3, since it is highly effective against bacteria.

The proportion of the surfactant in the oil-in-water emulsion composition according to the present embodiment is not particularly limited, but is usually more than 0% by weight and usually not more than 5% by weight, preferably 1% by weight based on the total amount of the composition. The amount is not more than 0.1% by weight, more preferably not more than 0.05% by weight, particularly preferably not more than 0.01% by weight, and most preferably not more than 0.005% by weight.

In this embodiment, the oil-in-water emulsion composition contains, in addition to the solid particles, a surfactant, an oil phase component, and an aqueous phase component as necessary, a sweetener, a stabilizer, a milk component, a protein, and a flavoring agent. , colorants, salts, organic acids, etc.

Examples of sweeteners include the following:
Sugar: Monosaccharides such as glucose, fructose, wood sugar, sorbose, galactose, and high fructose sugar; disaccharides such as sucrose, maltose, lactose, high-fructose corn syrup, and palatinose; fructooligosaccharides, maltooligosaccharides, isomalto-oligosaccharides, galactooligosaccharides Coupling sugar, oligosaccharide sugar alcohols such as palatinose, monosaccharide alcohols such as erythritol, sorbitol, xylitol, mannitol, disaccharide alcohols such as maltitol, isomaltitol, lactitol, maltotriitol, isomaltotriitol, Trisaccharide alcohols such as panitol, alcohols with 4 or more sugars such as oligosaccharide alcohols, high-intensity sweeteners such as powdered reduced maltose starch syrup: aspartame, neotame, sucralose, stevia, etc.

Stabilizers include galactomannan, xanthan gum, carrageenan, gum arabic, tamarind gum, gellan gum, glucomannan, cellulose, and the like.

Milk ingredients include milk, processed milk, skimmed milk, fresh cream, whey, buttermilk, sweetened condensed milk, liquid products such as evaporated milk, whole milk powder, skim milk powder, infant formula powder, powdered cream, powdered whey, and buttermilk. Examples include powdered dairy products such as powder. Particularly preferred are buttermilk and buttermilk powder. Buttermilk is a liquid called buttermilk or butterserum that is separated when the milk fat part is extracted as butter by churning etc. from cream produced from milk by centrifugation etc., and it is concentrated. There is concentrated buttermilk in liquid form, and buttermilk powder in powder form that is further spray-dried. These may be used alone or in combination of two or more. Separately, in the process of separating cream and butter from milk, fermentation with acid-producing bacteria or addition of acids such as organic acids may be carried out, but the buttermilk used in the present invention does not undergo such fermentation or acid addition. Buttermilk that has not been processed is preferred.
As the buttermilk, commercially available products such as "Buttermilk Powder" manufactured by Yotsuba Milk Products Co., Ltd. can be used.
As mentioned above, from the viewpoint of allergen removal, the milk component preferably does not contain strongly allergenic casein or β-lactoglobulin, and more preferably does not contain milk-derived proteins. Further, it is preferable that casein or β-lactoglobulin be used after being reduced in molecular weight to a sufficient molecular weight that does not exhibit allergenicity by hydrolysis with an enzyme or acid.

Proteins may be animal proteins or vegetable proteins. Examples of animal proteins include egg-derived egg yolk, egg white, whole egg, and ovalbumin, conalbumin, ovomucoid, and ovoalbumin separated from these. Examples include globulin, whey protein derived from milk, casein and caseinates such as sodium caseinate, potassium caseinate, magnesium caseinate, and calcium caseinate, β-lactoglobulin, α-lactalbumin, serum albumin, and immunoglobulin. Examples of vegetable proteins include defatted soybean flour, concentrated soybean protein, isolated soybean protein, and extracted soybean protein derived from soybeans, as well as 7S globulin and 11S globulin separated from these.
As mentioned above, from the viewpoint of allergen removal, it is preferable that the milk-derived protein does not contain strongly allergenic casein or β-lactoglobulin, and it is more preferable that it does not contain milk-derived proteins. Further, it is preferable that casein or β-lactoglobulin be used after being reduced in molecular weight to a sufficient molecular weight that does not exhibit allergenicity by hydrolysis with an enzyme or acid.

Any flavoring agent can be used. Examples include vanilla flavoring agents such as vanilla essence, and milk flavoring agents such as milk flavor and butter flavor. In particular, milk flavoring is preferred, and the milk flavoring is not particularly limited as long as it is a flavoring that has milk aromatic components and contains aromatic components characteristic of milk, and may be chemically synthesized. It may be extracted and purified from milk or a mixture thereof, but it is more preferable to use milk as a raw material, and milk flavoring produced by reacting milk components with enzymes is a natural milk flavoring. It is even more preferable because it can reproduce the flavor of . These may be used alone or in combination of two or more.
Any colorant can be used as the colorant. Examples include cacao pigment, β-carotene, annatto pigment, capsicum pigment, turmeric pigment, oil red pigment, paprika pigment, naphthol yellow pigment, riboflavin butyrate (VB2), and the like.

Examples of salts include common salt, chlorides such as potassium chloride and magnesium chloride, carbonates such as sodium carbonate, potassium carbonate and calcium carbonate, bicarbonates such as sodium bicarbonate, disodium phosphate, trisodium phosphate, Examples include phosphates such as dipotassium phosphate and tripotassium phosphate, citrates such as sodium polyphosphate and sodium citrate, and sodium lactate. Salts containing magnesium are particularly preferred, and those that can be used in food include whey minerals, magnesium chloride, magnesium oxide, magnesium carbonate, magnesium sulfate, bittern (crude seawater magnesium chloride), dolomite, crude salt, magnesium stearate, phosphorus. Magnesium monohydrogen acid, trimagnesium phosphate, magnesium silicate, magnesium hydroxide, magnesium acetate, magnesium citrate, magnesium malate, magnesium benzoate, magnesium gluconate, magnesium L-glutamate, sepiolite, talc, phytin, etc. It will be done.

Examples of organic acids include fumaric acid, succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, and maleic acid.

The oil-in-water emulsion composition of this embodiment has an emulsion structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component. Preferably, the solid particles have an emulsified structure existing at the interface between the continuous phase and the discontinuous phase. By having such a structure, it is possible to obtain an oil-in-water emulsion composition that has a controlled particle size even before and after heating, and has temperature drop resistance and heat resistance.

In the structure of the oil-in-water emulsion composition, the size of the discontinuous phase, that is, the oil phase diameter in O/W and the oil phase diameter in W/O/W, is set to 0.0000. It is preferably 5 μm or more and 1000 μm or less, more preferably 0.7 μm or more and 500 μm or less, even more preferably 1 μm or more and 100 μm or less, and particularly preferably 1 μm or more and 50 μm or less. The diameter of the oil phase can be set to a desired value by appropriately adjusting the stirring speed and stirring time when emulsifying the emulsified composition.
Such an emulsified structure can be confirmed by observation using a polarizing microscope. Moreover, the size of the oil phase is the average length of the oil phase that can be confirmed by observation using a polarizing microscope. The number of oil phases to be checked may be 10 or more, 50 or more, 100 or more, or 200 or more.
In addition, the size of the oil phase of the oil-in-water emulsion composition, that is, the particle size distribution of the oil phase in O/W, can be measured using a laser diffraction/scattering particle size distribution measuring device or a measuring device using a dynamic light scattering method. It is also possible to measure the median diameter and average diameter.

In the oil-in-water emulsion composition of the present embodiment, it is preferable that the diameter of the emulsion, that is, the diameter of the discontinuous phase, changes little before and after heating to 121°C. The change in diameter before and after heating is determined by the difference in percentage from the median diameter (D50) of the oil-in-water emulsion composition after heating, assuming that the median diameter (D50) of the oil-in-water emulsion composition before heating is 100%. When calculating whether or not there is, the median diameter (D50) after heating may be ±30% or less, ±25% or less, or ±20% or less.

The oil-in-water emulsion composition of the present embodiment may contain, in the oil phase or in the solid particles, an active ingredient that can be expected to exert a desired physiological effect in living organisms. Thereby, a functional food with excellent stability can be obtained. In addition to general foods such as nutritional drinks, tonics, recreational drinks, and frozen desserts, functional foods can also include retort-packed nutritional supplements and liquid foods. It is not limited. Examples of active ingredients that can be expected to have physiological effects include fats, trace elements, vitamins, amino acids, minerals, and medicinal ingredients derived from natural or synthetic compounds.
Furthermore, the oil phase may contain at least one of medium chain fatty acids, pigments, and fragrances. By including the above-mentioned components in the oil phase, it is possible to make the food a high-energy food and to give the food an appearance and aroma that increase appetite, which is preferable. In this case, the proportion of at least one of medium-chain fatty acids, pigments, and fragrances is preferably more than 0% by weight, more preferably 1% by weight or more, and even more preferably 10% by weight based on the total amount of the oil-in-water emulsion composition. It is at least 90% by weight, more preferably at most 80% by weight.

Such an emulsion structure in this embodiment is typically obtained by preparing by the following method.
A first step of dispersing the solid particles in the aqueous phase component to obtain an aqueous phase, and a second step of mixing the aqueous phase obtained in the first step with the oil phase component and stirring the resulting mixture. A manufacturing method comprising steps.
Alternatively, a 1' step of dispersing the solid particles in the oil phase component to obtain an oil phase, mixing the oil phase obtained in the 1' step with the aqueous phase component, and mixing the resulting mixture. A manufacturing method comprising a second step of stirring.
Alternatively, the solid particles are dispersed in each of the aqueous phase component and the oil phase component, and the aqueous phase and oil phase obtained in the first "step" of obtaining the aqueous phase and the oil phase are mixed. and a second step of stirring the mixture.

The first step is to prepare the aqueous phase. In this way, by adding solid particles to the aqueous phase component in advance to prepare the aqueous phase, it is easy to form an emulsified structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component in this embodiment. Become.
Moreover, the 1st step is a step of preparing an oil phase. In this way, by adding solid particles to the oil phase component to prepare the oil phase, it becomes easier to form an emulsified structure in which the solid particles are present at the interface between the oil phase component and the aqueous phase component in this embodiment. .
In addition, the first step is a step of preparing an aqueous phase and an oil phase. In this way, by adding solid particles to the aqueous phase component and the oil phase component in advance to prepare the aqueous phase and the oil phase, In this embodiment, it becomes easier to form an emulsion structure in which solid particles exist at the interface between the oil phase component and the aqueous phase component.
The agitation (dispersion) of the aqueous phase component or oil phase component and solid particles in the 1st step, 1' step, and 1'' step may be performed at room temperature and normal pressure, or in a heated state and/or high pressure state. When carried out at normal temperature and pressure, the stirring speed may be generally 10 rpm or more and 20,000 rpm or less, and the stirring time is usually 10 seconds or more and 60 minutes or less.
Stirring devices include high-pressure emulsifiers, paddle mixers, homogenizers, ultrasonic homogenizers, colloid mills, kneaders, in-line mixers, static mixers, onrators, etc., but these devices can perform sufficient stirring with low energy and low cost. A paddle mixer or homogenizer is preferred.

The 2nd step, 2' step, and 2'' step are steps for preparing an oil-in-water emulsion composition.The stirring of the mixture in the 2nd step, 2' step, and 2'' step is carried out at room temperature and normal pressure. It may be carried out in a heated state and/or in a high pressure state. The stirring speed may be generally 10 rpm or more and 20,000 rpm or less, and the stirring time is usually 10 seconds or more and 60 minutes or less.
In addition, in this embodiment, it can be appropriately prepared according to a usual method for preparing an emulsified composition.
Further, after preparing the oil-in-water emulsion composition, the temperature is usually 80°C or higher, preferably 100°C or higher, usually 160°C or lower, preferably 150°C or lower, and usually 0.01 minutes or more, preferably 0.03 minutes. As described above, the sterilization treatment may be performed for usually 60 minutes or less, preferably 30 minutes or less. There are no particular restrictions on the sterilization method, but examples include UHT sterilization, retort sterilization, and Joule sterilization. UHT sterilization is known as a direct heating method such as a steam injection method in which steam is directly injected into the composition, a steam infusion method in which the composition is injected into steam and heated, and an indirect heating method using a surface heat exchanger such as a plate or tube. For example, a plate-type sterilizer can be used.

Applications of the oil-in-water emulsion composition of this embodiment include pharmaceuticals, cosmetics, and foods.
For example, it can be used for oral intake. There are no restrictions on the product, use, properties, etc. as long as it is ingested orally. Specific applications include foods such as beverages and liquid foods, functional foods such as retort-packed nutritional supplements and liquid foods, processed flour products such as bread and noodles, processed oil products such as fat spreads and flower paste, Various sauces and soups such as curry, pasta sauce, stew, demi-glace sauce, white sauce, tomato sauce, retort food such as Chinese food base, rice bowl base, etc., complex seasonings, yogurt, cheese, ice cream, cream Confectionery and desserts such as caramel, candy, chewing gum, chocolate, cookies and biscuits, cakes, pies, snacks, crackers, Japanese sweets, rice sweets, bean sweets, jelly, pudding, and livestock products such as hamburgers, meatballs, seasoned canned meat, etc. In addition to processed products, frozen foods, refrigerated foods, cooked and semi-cooked foods such as packaged and over-the-counter prepared foods, instant foods such as instant noodles, cup noodles, instant soups and stews, nutritionally fortified foods, and liquid foods. , high-calorie foods, food and drink products, and tube feeding preparations. Foods such as beverages and liquid foods are particularly preferred, and examples of the beverages include milk drinks, soup drinks, coffee drinks, cocoa drinks, tea drinks (black tea, green tea, Chinese tea, etc.), legumes/grain drinks, acidic drinks, etc. Among them, milk drinks, coffee drinks, and tea drinks are preferred. Furthermore, the food-grade oil-in-water emulsion composition of the present embodiment can be suitably used for packaged beverages such as canned beverages, plastic bottled beverages, paper-packed beverages, and bottled beverages.

The methods for measuring physical properties in Examples are as follows.
<Measurement of contact angle of water phase components or oil phase components to solid particles>
The solid particles were made into tablets, and the contact angle was measured over time by dropping an aqueous phase component or an oil phase component (Skolay 64G, manufactured by Nisshin Oilio Group Co., Ltd. or hydrogenated coconut oil) using its own weight. In order to minimize the influence of liquid absorption on surface irregularities and pores of the tablet, linear approximation is performed using measured values in which the change in contact angle is approximately linear with respect to time (t) after droplet deposition. Thus, the contact angle at the time of droplet deposition (t=0) was calculated, and this was taken as the contact angle of the aqueous phase component or oil phase component with respect to the solid particles.

A tablet molding machine (for 20φ) was used for tablet production (tablet molding) of solid particles. After putting the solid particles into the inner cylinder, the pressure was increased to 5 tons, the pressure was reduced using a vacuum pump, and then the pressure was increased stepwise to 8 tons and then 10 tons, thereby molding. When using silica particles as solid particles, 0.5 g was used to prepare a sample for contact angle measurement. When starch (derived from corn), α-cyclodextrin, and β-cyclodextrin were used as solid particles, 0.23 g was used to prepare a sample for contact angle measurement. This takes into account the specific gravity of the solid particles so that the volume of the solid particles added is the same as when silica particles are used.

The contact angle was measured using FTÅ (First Ten Angstroms (USA)). When measuring the contact angle of an aqueous phase component, approximately 12 to 13 μL of the aqueous phase component (specifically water) constituting the oil-in-water emulsion composition is added to the tablet formed as described above by its own weight. It was dropped, and the contact angle after the droplet was deposited was measured over time. When measuring the contact angle of the oil phase component, drop approximately 3 to 4 μL of the oil phase component (specifically, medium chain fatty acid triglyceride (MCT) or hydrogenated coconut oil) constituting the oil-in-water emulsion composition using its own weight. Measurements were made by doing this.
Furthermore, when measuring the contact angle of oils and fats that are solid at room temperature (specifically, hydrogenated coconut oil) as an oil phase component, the oil must be dissolved in a liquid state by heating it to 60°C or higher in advance. At the same time, the tablet itself was heated to 55°C to 60°C on a hot plate so that the oil phase component would not solidify when dropped onto the tablet. In addition, when measuring the contact angle of the aqueous phase component by heating, the aqueous phase component (specifically water) that has been heated to 60°C or higher is used for the measurement, and the tablet itself is heated to 55°C to 60°C on a hot plate. It was heated to Specifically, such heating measurements were performed in Examples 7, 8, and 9.
Note that the contact angle measurements were carried out in an environment of 23° C. and humidity of 32 to 40%. The measurement results are shown in Table 1.

<SEM observation of solid particles>
As particles with different surface properties, Sunseal SS-03, SSP-03M (manufactured by Tokuyama Corporation), and hydrophobized silica fine particles (hydrophobized SS-03) were observed in the following procedure. Each silica fine particle is separated into isopropyl alcohol to a concentration of 0.1% by weight, and stirred with a homogenizer at 17,000 rpm for 2 to 4 minutes, 2,000 rpm for 2 minutes, and 24,000 rpm for 6 minutes to create a silica fine particle dispersion. I got it. 5 μl of the above-mentioned silica fine particle dispersion was dropped onto a membrane filter (ADVANTEC polycarbonate type membrane filter, PORE SIZE: 0.1 μm, manufactured by Toyo Roshi Co., Ltd.) that had been cut and pasted on the SEM table in advance, and the isopropyl alcohol was air-dried. Ta. Au-Pd was used as vapor deposition particles, and vapor deposition was performed for 2 minutes. SEM observation was performed at an accelerating voltage of 15 kV. An observed image of SS-03 is shown in FIG. 1, an observed image of SS-03 subjected to hydrophobization treatment is shown in FIG. 2, and an observed image of SSP-03M is shown in FIG.

<Measurement of average particle diameter of solid particles dispersed in liquid>
Water and silica particles were prepared so that the solid particle concentration was 20 wt %, and stirred for 2 minutes at 17,000 rpm using a homogenizer to obtain a silica fine particle dispersion. As solid particles, either Sunseal SS-03, SS-07 (manufactured by Tokuyama Co., Ltd.), or hydrophobically treated SS-03 or OX50 (manufactured by Nippon Aerosil Co., Ltd.) was used. To measure the silica fine particles dispersed in water, use this silica fine particle dispersion as a sample and perform particle size distribution measurement using a flow measurement method using Horiba's laser diffraction/scattering particle size distribution measuring device LA-920. did. Table 1 shows the results (average particle diameter and median diameter of solid particles in water) in terms of volume.
In addition, when α-cyclodextrin and β-cyclodextrin are used as solid particles, the scattered light intensity is insufficient for measurement with a laser diffraction/scattering particle size distribution analyzer using a 4% by weight aqueous dispersion. Since the measurement was difficult, the measurement was carried out using a dilution probe FPAR-1000 (dynamic light scattering method) manufactured by Otsuka Electronics. α-Cyclodextrin was measured at a setting of 20°C, and β-cyclodextrin was measured at a setting of 60°C. The results are shown in Table 1. Data analysis was performed using the cumulant method.
<L value measurement of solid particles>
After filling a sample cell with solid particles, the test was carried out using a color difference meter SE-2000 manufactured by Nippon Denshoku Industries.

<Preparation of oil-in-water emulsion composition>
Emulsified compositions A to D and G to I, I', K, and L were prepared as Examples 1 to 10, respectively, by the method shown below, and the emulsified compositions were added dropwise to the aqueous phase component or the oil phase component. The emulsion type of the emulsion composition was determined by whether it wetted and spread in the phase. In addition, emulsion compositions E, F, and J were prepared as Comparative Examples 1 to 3, respectively, and their emulsion types were determined in the same manner. The results are shown in Table 1. From Table 1, it is seen that emulsion composition E prepared using solid particles having a contact angle of 135 degrees with the aqueous phase component could not be used to prepare an oil-in-water emulsion composition.
Note that water was used as the aqueous phase component, and Scoley 64G (manufactured by Nisshin Oilio Group Co., Ltd., medium chain fatty acid triglyceride (MCT)) was used as the oil phase component.

(Emulsified composition A)
Silica fine particles (Sunseal SS-03, manufactured by Tokuyama Co., Ltd., average particle diameter 0.3 μm) were used as solid particles. 3.0 parts by weight of silica particles and 12 parts by weight of water as an aqueous phase component were placed in a container so that the content of silica particles was 20% by weight, and the mixture was heated using a homogenizer (IKA
An aqueous phase was obtained by processing at 17,000 rpm for 2 minutes using a T25 digital ULTRA TURRAX). Only the oil phase component: Scoley 64G (manufactured by Nisshin Oilio Group Co., Ltd.) was used as the oil phase. 10.5 parts by weight of the aqueous phase and 4.5 parts by weight of the oil phase component were each placed in a container so that the content of the oil phase component was 30% by weight, and mixed at 17,000 rpm using a homogenizer for 2 hours. Emulsion composition A was obtained by stirring for a minute.

(Emulsified composition B)
Emulsion composition B was obtained in the same manner as emulsion composition A except that hydrophobized silica fine particles were used as the solid particles.
Incidentally, the hydrophobized silica fine particles were obtained by the following method.
10 parts by weight of silica fine particles (Sunseal SS-03, manufactured by Tokuyama Co., Ltd., average particle diameter 0.3 μm) and 198.5 parts by weight of water adjusted to pH 4.2 were separated and heated at 17,000 rpm using a homogenizer. Stir for 5 minutes. To this was added 0.21 parts by weight of trimethoxymethylsilane, and the mixture was stirred for about 5 to 10 minutes using a stirrer. Thereafter, the mixture was stirred at 80°C for 2 hours and 15 minutes. Water was removed by concentrating the mixture while heating it to 70°C using an evaporator, and the mixture was dried by heating in an oven at 120°C for 3 hours and 25 minutes. Thereafter, by crushing in a mortar, hydrophobized silica fine particles were obtained.

(Emulsified composition C)
Emulsified composition C was obtained in the same manner as emulsified composition A, except that fine silica particles (Sunseal SS-07 manufactured by Tokuyama Co., Ltd., average particle diameter 0.7 μm) were used as solid particles.

(Emulsified composition D)
Emulsified composition D was obtained in the same manner as emulsified composition A except that silica fine particles (AEROSIL OX50, Nippon Aerosil Co., Ltd., average primary particle diameter of about 0.04 μm) were used as the solid particles.

(Emulsified composition E)
When hydrophobic silica fine particles (Sunseal SSP-03M, manufactured by Tokuyama Co., Ltd., average particle diameter 0.3 μm) were used as solid particles, they were too hydrophobic to be dispersed in water, so hydrophobic particles were added to the oil phase side. silica particles were dispersed. 5.2 parts by weight of hydrophobic silica fine particles and 11.2 parts by weight of the oil phase component: Scoley 64G (manufactured by Nisshin Oilio Group Co., Ltd.) were separated into a container, and then heated using a homogenizer (IKA T25 digital ULTRA TURRA).
An oil phase was obtained by treating with X) at 17,000 rpm for 2 minutes. 6.6 parts by weight of the above-mentioned oil phase and 8.4 parts by weight of water as an aqueous phase component were placed in a container and stirred for 2 minutes at 17,000 rpm using a homogenizer to obtain emulsion composition E.

(Emulsified composition F)
Emulsified composition F was obtained in the same manner as emulsified composition A, except that starch (derived from corn, Wako Pure Chemical Industries, Ltd., reagent special grade) was used as the solid particles.

(Emulsified composition G)
Silica fine particles (Sunseal SS-03, manufactured by Tokuyama Co., Ltd., average particle diameter 0.3 μm) were used as solid particles. 2.5 parts by weight of silica fine particles and 12.5 parts by weight of water as an aqueous phase component were placed in a container and treated at 17,000 rpm for 2 minutes using a homogenizer (IKA T25 digital ULTRATURRAX) to obtain an aqueous phase. . Only the oil phase component: Scoley 64G (manufactured by Nisshin Oilio Group Co., Ltd.) was used as the oil phase. 2.4 parts by weight of the water phase and 12.6 parts by weight of the oil phase component were each placed in a container so that the content of the oil phase component was 70% by weight, and stirred for 2 minutes at 17,000 rpm using a homogenizer. In this way, emulsion composition G was obtained. Emulsified composition G had thixotropic properties.

(Emulsified composition H)
α-Cyclodextrin (manufactured by Cyclochem) was used as the solid particles. Water and α-cyclodextrin were mixed so that the content of α-cyclodextrin in water was 4% by weight to obtain an aqueous phase. Only the oil phase component: Scoley 64G (manufactured by Nisshin Oilio Group Co., Ltd.) was used as the oil phase. Composition H was prepared using a homomixer manufactured by PRIMIX (TK Robomix). While stirring 10.5 parts by weight of the aqueous phase heated to 60°C at 8000 rpm, 4.5 parts by weight of the oil phase previously warmed to 60°C was added (oil phase component: 30% by weight). Emulsified composition H was obtained by further stirring at 10,000 rpm for 10 minutes.

(Emulsified composition I)
α-Cyclodextrin (manufactured by Cyclochem) was used as the solid particles. α- in the aqueous phase
The cyclodextrin content was adjusted to 4% by weight to obtain an aqueous phase. The aqueous phase was prepared using a buffer containing 5 mM phosphate buffer and adjusted to pH 7 (containing water as an aqueous phase component). Oil phase component: only hydrogenated coconut oil was used as the oil phase. 10.5 parts by weight of the aqueous phase and 4.5 parts by weight of the oil phase component were separated into containers so that the content of the oil phase component was 30% by weight, and then heated using a homogenizer (IKA T25 digital ULTRA TURRAX).
) for 10 minutes at 10,000 rpm to obtain emulsion composition I.

(Emulsified composition I')
Composition I' was prepared using a PRIMIX homomixer (TK Robomix) at the same composition ratio as oil-in-water emulsion composition I, except that it did not contain 5mM phosphate buffer. While stirring the aqueous phase heated to 60°C at 8000 rpm, the oil phase previously heated to 60°C was added. By further stirring at 10,000 rpm for 10 minutes, emulsion composition I' was obtained.

(Emulsified composition J)
1.33% by weight of sucrose fatty acid ester (Ryoto Sugar Ester S-770, manufactured by Mitsubishi Chemical Foods), 0.133% by weight of sucrose fatty acid ester (Ryoto Sugar Ester S-370, manufactured by Mitsubishi Chemical Foods) A composition containing 0.133% by mass of monoglycerin succinic acid fatty acid ester and 30% by mass of hydrogenated coconut oil as an oil phase component was designated as emulsified composition J.

(Emulsified composition K)
β-cyclodextrin (manufactured by Cyclochem) was used as the solid particles. β- in the aqueous phase
The cyclodextrin content was adjusted to 4.67% by weight to obtain an aqueous phase. The aqueous phase was prepared using a buffer containing 5 mM phosphate buffer and adjusted to pH 7 (containing water as an aqueous phase component). Oil phase component: only hydrogenated coconut oil was used as the oil phase. 10.5 parts by weight of the aqueous phase and 4.5 parts by weight of the oil phase component were each placed in a container so that the content of the oil phase component in the entire composition was 30% by weight, and heated to 60°C. Emulsified composition K was obtained by heating and stirring for 10 minutes at 10,000 rpm using a homogenizer (IKA T25 digital ULTRA TURRAX).

(Emulsified composition L)
α-Cyclodextrin (manufactured by Cyclochem) was used as the solid particles. Hydrogenated coconut oil was used as an oil phase component, and the concentration of α-cyclodextrin in the oil phase was adjusted to 8.54% by weight. The aqueous phase was prepared using a buffer containing 5 mM phosphate buffer and adjusted to pH 7 (containing water as an aqueous phase component). During weighing, the hydrogenated coconut oil was heated to 60°C. The water and oil phases were separated into containers respectively so that the concentration of hydrogenated coconut oil in the entire composition was 30% by weight, heated to 60°C, and heated using a homogenizer (IKA T25 digital ULTRA).
TURRAX) at 17,000 rpm for 40 seconds to obtain emulsion composition L.

<Evaluation of heat resistance of oil-in-water emulsion composition>
(Evaluation example 1)
1 ml of each of the oil-in-water emulsion compositions A, B, C, and D according to Examples 1, 2, 3, and 4 was dispensed into a microtube, the lid of the microtube was opened, and the opening was covered with aluminum foil. In this state, heating was performed at 121° C. for 30 minutes in an autoclave BS-325 manufactured by Tomy Co., Ltd. Emulsified compositions A, B, C, and D before and after heating at 121°C were analyzed using polarizing microscope ECLIPSELV100NPOL manufactured by Nikon and image integration software NIS-El manufactured by Nikon.
Microscopic observation was performed using ements Ver. 3.2. Table 2 shows the results of measuring the oil droplet diameter at 20 or more points from the observed image and calculating the average value and standard deviation.
As is clear from Table 2, there is no change in the average particle size of oil droplets before and after heating to 121°C, and by preparing an emulsion using solid particles with the desired wettability, even during heat sterilization treatment. It was found that the coalescence of oil droplets was not promoted and heat resistance that could withstand high-temperature pressure treatment was imparted.

FIG. 4 shows the results of microscopic observation of emulsified composition C before heating. It was possible to confirm the presence of silica particles on the surface layer of the emulsion. Therefore, it was found that the fine particles had a structure existing at the aqueous phase-oil phase interface. When the diameter of the solid particles adsorbed on the aqueous phase-oil phase interface was measured at 50 points, the average value was 0.69 μm and the standard deviation was 0.07.
The results of microscopic observation of emulsion composition C after heating at 121° C. for 30 minutes are shown in FIG. When the emulsion was diluted with water and then observed under a microscope, the presence of silica particles was confirmed on the surface layer of the emulsion (at the interface between the aqueous phase and the oil phase), which revealed that it had heat resistance and dilution stability. When the diameter of the solid particles adsorbed on the aqueous phase-oil phase interface was measured at 30 points, the average value was 0.74 μm and the standard deviation was 0.14.
Furthermore, no oil droplet floating (creaming) was observed in emulsion compositions A, B, C, and D before and after heating. It has the effect of adjusting the apparent specific gravity of the oil droplets themselves on the water-oil interface of solid particles, and also has the effect of suppressing creaming, which leads to destabilization of the emulsion due to the proximity of oil droplets to each other and an increase in the probability of collision. I understand.
Therefore, when an oil-in-water emulsion composition is prepared using silica particles having a predetermined wettability, it has a structure in which solid particles exist at the water phase-oil phase interface regardless of whether or not heating and dilution are performed. I found out that

(Evaluation example 2)
When emulsion composition F according to Comparative Example 2 was kept at room temperature, separation of the oil phase was confirmed after 5 minutes, and it became clear that the emulsion stability was low. The emulsion composition F according to Comparative Example 2, which was prepared using solid particles in which the contact angle of the aqueous phase component was 90.0 degrees or less, but the contact angle of the oil phase component was less than 8.0 degrees, was left at room temperature. It is easy to see that if the oil droplets undergo a high-temperature sterilization step, the separation will be accelerated due to the increased mobility of the oil droplets.

(Evaluation example 3)
Oil-in-water emulsion compositions H, I, I', and K according to Examples 6, 7, 8, and 9 were heated under desired conditions, and the presence or absence of oil phase separation was visually confirmed from the side of the container. The results are shown in Table 3. If there was no oil phase separation, it was written as 〇. In addition, if it has not been evaluated, it is written as -.

(Evaluation example 4)
Oil-in-water emulsion compositions I, I', and K and emulsion composition L (Example 10) according to Examples 7, 8, and 9 emulsified at 60°C were immersed in a water bath to lower the temperature to room temperature. Thereafter, the containers were inverted, vibrated, and the presence or absence of fluidity of the oil-in-water emulsion compositions I, I', K, and L was visually confirmed. The mixture was further cooled in a refrigerator set at 4° C., and then the container was inverted, vibrated, and the presence or absence of fluidity of the oil-in-water emulsion compositions I, I′, K, and L was visually confirmed. The results are shown in Table 4, where the emulsion has fluidity and is marked as ○, and when it is not evaluated, it is marked as -.

(Evaluation example 5)
Regarding the emulsified compositions H, I', K and L according to Examples 6, 8, 9 and 10, and emulsified composition J (comparative example 3), after cooling to room temperature, Horiba's laser diffraction/scattering method particle size Particle size distribution was measured using a flow measurement method using a distribution measuring device LA-920. A relative refractive index of 1.20 was used, and the measurement results obtained in terms of volume are shown in Table 5. Emulsified compositions H and I' were sterilized at 65° C. for 30 minutes and then cooled to room temperature.
In addition, when stirring with a homogenizer (17,000 rpm for 2 minutes) was carried out at room temperature with the same composition ratio as emulsified composition H, the formation of an oil-in-water emulsion was confirmed, and the average particle size of the oil droplets was 92.4 μm. , the median diameter was 76.5 μm. The measurements were performed in the same manner as in Table 5.
In addition, emulsion compositions H, I', and J, which have the same content of oil phase components, were cooled to room temperature and then stored in a refrigerator. The composition was not disclosed (blind), and each person drank and compared the drinks at room temperature, compared and evaluated the strength of the oiliness, and then discussed among five people, and the consensus results are listed in Table 5. Emulsified compositions H and I' were sterilized at 65° C. for 30 minutes and then cooled to room temperature.

Further, the emulsified composition H according to Example 6 was subjected to microscopic observation using a polarizing microscope ECLIPSELV100NPOL manufactured by Nikon and image integration software NIS-Elements Ver. 3.2 manufactured by Nikon. The results are shown in FIG. From FIG. 6, the presence of solid particles at the oil-water interface was confirmed.

(Evaluation example 6)
Emulsified composition I' and emulsified composition J according to Example 8 and Comparative Example 3 were stored refrigerated (4° C.) for about 7.5 months. Emulsified composition I' maintained fluidity even after storage. Moreover, when the median diameter and average particle diameter of emulsified composition I' were measured in the same manner as in the section of (Evaluation Example 5), they were 14.07 μm and 15.71 μm, respectively. On the other hand, Composition J did not have fluidity after being stored at 4°C for about 7.5 months.
It has been found that when an oil-in-water emulsion composition is prepared using solid particles having a predetermined wettability, it has excellent storage stability.

Claims (21)

having solid particles, an oil phase component, and an aqueous phase component,
the contact angle of the aqueous phase component to the solid particles is 90.0 degrees or less,
The contact angle of the oil phase component to the solid particles is 8.0 degrees or more and 90.0 degrees or less,
The average diameter of the oil phase in the emulsified composition is 100 μm or less,
the solid particles are present at the interface between the oil phase component and the aqueous phase component;
Oil-in-water emulsion composition. The oil-in-water emulsion composition according to claim 1, characterized in that the solid particles do not contain starch as a main solid particle. The oil-in-water emulsion composition according to claim 1 or 2, wherein the L value indicating the lightness of color of the solid particles is 31 or more. The oil-in-water emulsion composition according to any one of claims 1 to 3, wherein the solid particles have an average particle diameter of 0.01 μm or more and 10 μm or less. The oil-in-water emulsion composition according to any one of claims 1 to 4, wherein the solid particles have an average particle diameter of 0.2 μm or more and less than 1 μm. The oil-in-water emulsion composition according to any one of claims 1 to 5, wherein the solid particles present at the interface between the aqueous phase and the oil phase have an average particle diameter of 0.01 μm or more and 5 μm or less. The oil-in-water emulsion composition according to any one of claims 1 to 6, wherein the solid particles present at the interface between the aqueous phase and the oil phase have an average particle diameter of 0.5 μm or more and 1 μm or less. The change in the median diameter (D50) of the oil-in-water emulsion composition before and after heating to 121°C is as follows: The oil-in-water emulsion composition according to any one of claims 1 to 7, wherein the oil-in-water emulsion composition is ±30% or less. The oil-in-water emulsion composition according to any one of claims 1 to 8, wherein the oil phase in the emulsion composition contains at least one of medium-chain fatty acids, pigments, and fragrances. The oil-in-water emulsion composition according to any one of claims 1 to 9, wherein the oil phase component contains an edible oil or fat. The oil-in-water emulsion composition according to claim 10, wherein the proportion of unsaturated fatty acids in the total fatty acids bonded to triglyceride molecules, which are the main components of the edible oil and fat, is 50% by mass or less. The oil-in-water emulsion composition according to claim 10 or 11, wherein the proportion of fatty acids having 12 or less carbon atoms in the total fatty acids bonded to triglyceride molecules, which are the main components of the edible oil and fat, is 1% by mass or more. thing. The oil-in-water emulsion composition according to any one of claims 10 to 12, wherein the edible oil has an iodine value of usually 60.0 or less. The oil-in-water emulsion composition according to any one of claims 10 to 13, wherein the edible fat has an increased melting point of 10°C or higher. The oil-in-water emulsion composition according to any one of claims 10 to 14, wherein the edible fat has an SFC (solid fat content) at 10°C of 20% by mass or more. According to any one of claims 10 to 15, wherein the edible oil and fat contains at least one selected from palm kernel oil, coconut oil, milk fat, hydrogenated coconut oil, hydrogenated palm kernel oil, and medium chain fatty acid triglycerides (MCT). The oil-in-water emulsion composition described. The oil-in-water emulsion composition according to any one of claims 1 to 16, which is for oral intake. The oil-in-water emulsion composition according to any one of claims 1 to 17, which is for food use. A first step of dispersing solid particles in an aqueous phase component to obtain an aqueous phase, and a second step of mixing the aqueous phase obtained in the first step with an oil phase component and stirring the resulting mixture. The method for producing an oil-in-water emulsion composition according to any one of claims 1 to 18, comprising: A first step of dispersing solid particles in an oil phase component to obtain an oil phase; a second step of mixing the oil phase obtained in the first step with an aqueous phase component and stirring the resulting mixture; The method for producing an oil-in-water emulsion composition according to any one of claims 1 to 18, comprising the step of: 1st step to obtain a water phase and an oil phase by dispersing solid particles in each of the water phase component and oil phase component, and mixing the water phase and oil phase obtained in the 1st step. 19. The method for producing an oil-in-water emulsion composition according to any one of claims 1 to 18, comprising a second step of stirring the mixture.