TW202102127A - Emulsified composition, and beverage containing the same - Google Patents

Emulsified composition, and beverage containing the same Download PDF

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TW202102127A
TW202102127A TW109110167A TW109110167A TW202102127A TW 202102127 A TW202102127 A TW 202102127A TW 109110167 A TW109110167 A TW 109110167A TW 109110167 A TW109110167 A TW 109110167A TW 202102127 A TW202102127 A TW 202102127A
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mass
emulsified composition
extract
fatty acid
content
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杉山裕之
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日商富士軟片股份有限公司
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Medicinal Preparation (AREA)
  • Cosmetics (AREA)

Abstract

An emulsified composition and an application thereof, said emulsified composition including astaxanthin, an oleaginous component, water, glycerol, an emulsifying agent, and at least one type of extract selected from the group consisting of a raw coffee bean extract and an apple extract, wherein the astaxanthin content is 0.6mass% or greater in relation to the total mass of the emulsified composition.

Description

乳化組成物及含有其之飲料Emulsified composition and beverage containing it

本揭示有關一種乳化組成物及含有該乳化組成物之飲料。This disclosure relates to an emulsified composition and a beverage containing the emulsified composition.

還原蝦紅素(astaxanthin)作為具有消除活性氧之“抗氧化作用”之成分而受到關注，近年來作為健康食品的原料亦廣泛流通。還原蝦紅素為天然的類胡蘿蔔素色素的一種，在自然界亦廣泛分布，例如，在鮭魚、紅鮭魚等魚類、螃蟹、蝦、磷蝦等甲殼類、藻類等中大量含有。 然而，在將還原蝦紅素添加到食品(尤其飲料)中之情況下，對水的溶解性低，因此除消化吸收性差以外，還有源自原料的獨特氣味導致商品的嗜好性降低等缺點。Reduced astaxanthin has attracted attention as a component with an "antioxidant effect" that eliminates active oxygen, and has also been widely circulated as a raw material for health foods in recent years. Reduced astaxanthin is a kind of natural carotenoid pigment and is also widely distributed in nature. For example, it is contained in large amounts in fish such as salmon and sockeye, crustaceans such as crabs, shrimps, and krill, and algae. However, when reducing astaxanthin is added to foods (especially beverages), the solubility in water is low, so in addition to poor digestibility and absorption, there are also disadvantages such as the unique smell derived from the raw material that reduces the taste of the product. .

例如，日本專利第4163218號公報中揭示了一種紅球藻色素的獨特氣味的抑制方法，其特徵為，以能夠在各種食品中適當地使用、穩定且不產生臭味、能夠長時間保存、含有紅球藻色素之乳化組成物為目的，製備含有紅球藻色素之油、至少能夠充分乳化該油之量的乳化劑及含有茶萃取物和親水性介質之乳化組成物。For example, Japanese Patent No. 4163218 discloses a method for suppressing the unique odor of Haematococcus pigments, which is characterized by being able to be used appropriately in various foods, is stable and does not produce odor, can be stored for a long time, and contains The emulsified composition of Haematococcus pigment is for the purpose of preparing an oil containing Haematococcus pigment, at least an emulsifier capable of emulsifying the oil sufficiently, and an emulsified composition containing tea extract and a hydrophilic medium.

又，日本專利第4869979號公報中揭示了一種含咖啡豆萃取物之水性組成物，其以提供即使在低溫時或不穩定溫度條件下亦具有優異的保存穩定性之含咖啡豆萃取物之水性組成物為目的，包含含有咖啡豆萃取物和類胡蘿蔔素類之水中油型乳化粒子。In addition, Japanese Patent No. 4869979 discloses an aqueous composition containing coffee bean extract, which provides an aqueous composition containing coffee bean extract with excellent storage stability even at low temperatures or unstable temperature conditions. For the purpose of the composition, it contains oil-in-water emulsified particles containing coffee bean extract and carotenoids.

在含有還原蝦紅素之乳化組成物中，在高濃度含有還原蝦紅素之情況下，有時源自還原蝦紅素的原料之獨特氣味會變強，並且乳化組成物的黏度亦會上升。In the emulsified composition containing reduced astaxanthin, in the case of high concentration of reduced astaxanthin, the unique odor of the raw material derived from reduced astaxanthin will sometimes become stronger, and the viscosity of the emulsified composition will also increase .

因此，本揭示的一實施形態所解決之課題為，提供一種高濃度含有還原蝦紅素、源自還原蝦紅素的原料之臭味得到抑制且低黏度的乳化組成物或含有該乳化組成物之飲料。 在此，在本揭示中，“高濃度”含有還原蝦紅素之乳化組成物係指，含有相對於乳化組成物的總質量為0.6質量%以上的還原蝦紅素之乳化組成物。 又，在本揭示中，乳化組成物為低黏度係指，25℃下的黏度為450mPa·s以下。Therefore, the problem to be solved by one embodiment of the present disclosure is to provide an emulsified composition containing reduced astaxanthin at a high concentration and the odor of a raw material derived from reduced astaxanthin is suppressed and has a low viscosity or contains the emulsified composition Of beverages. Here, in the present disclosure, the "high concentration" of the emulsified composition containing reduced astaxanthin refers to an emulsified composition containing 0.6% by mass or more of reduced astaxanthin with respect to the total mass of the emulsified composition. In addition, in the present disclosure, the emulsified composition having a low viscosity means that the viscosity at 25°C is 450 mPa·s or less.

用以解決上述課題之具體方法包括以下實施形態。 [1]一種乳化組成物，其係含有還原蝦紅素、油性成分、水、甘油、乳化劑、選自由生咖啡豆萃取物及蘋果萃取物組成之群組中之至少1種萃取物，還原蝦紅素的含量相對於乳化組成物的總質量為0.6質量%以上。Specific methods for solving the above-mentioned problems include the following embodiments. [1] An emulsified composition containing reduced astaxanthin, oily ingredients, water, glycerin, emulsifier, and at least one extract selected from the group consisting of green coffee bean extract and apple extract, reducing The content of astaxanthin is 0.6% by mass or more with respect to the total mass of the emulsified composition.

[2]如[1]所述之乳化組成物，其中還原蝦紅素的含量相對於乳化組成物的總質量為3質量%以上且10質量%以下。 [3]如[1]或[2]所述之乳化組成物，其中生咖啡豆萃取物及蘋果萃取物的總固體成分含量相對於乳化組成物的總質量為0.1質量%～10質量%。 [4]如[1]至[3]之任一項所述之乳化組成物，其中生咖啡豆萃取物中的總多酚含量相對於生咖啡豆萃取物的總質量為40質量%以上，蘋果萃取物中的總多酚含量相對於蘋果萃取物的總質量為80質量%以上。 [5]如[1]至[4]之任一項所述之乳化組成物，其中生咖啡豆萃取物中的水溶性多酚含量相對於生咖啡豆萃取物的總質量為20質量%以上，蘋果萃取物中的水溶性多酚含量相對於蘋果萃取物的總質量為1質量%以上。 [6]如[5]所述之乳化組成物，其中水溶性多酚為選自由綠原酸、阿魏醯基奎尼酸、二咖啡醯基奎尼酸、阿魏酸、對香豆酸、咖啡酸、兒茶素、根皮苷、原花青素、花青素及單寧組成之群組中之多酚。 [7]如[5]或[6]所述之乳化組成物，其係含有相對於乳化組成物的總質量為0.01質量%以上的水溶性多酚。[2] The emulsified composition according to [1], wherein the content of reduced astaxanthin is 3% by mass or more and 10% by mass or less with respect to the total mass of the emulsified composition. [3] The emulsified composition according to [1] or [2], wherein the total solid content of the green coffee bean extract and the apple extract is 0.1% by mass to 10% by mass relative to the total mass of the emulsified composition. [4] The emulsified composition according to any one of [1] to [3], wherein the total polyphenol content in the green coffee bean extract is 40% by mass or more relative to the total mass of the green coffee bean extract, The total polyphenol content in the apple extract is 80% by mass or more relative to the total mass of the apple extract. [5] The emulsified composition according to any one of [1] to [4], wherein the water-soluble polyphenol content in the green coffee bean extract is 20% by mass or more relative to the total mass of the green coffee bean extract , The content of water-soluble polyphenols in the apple extract is more than 1% by mass relative to the total mass of the apple extract. [6] The emulsified composition according to [5], wherein the water-soluble polyphenol is selected from the group consisting of chlorogenic acid, ferulylquinic acid, dicaffeylquinic acid, ferulic acid, p-coumaric acid, coffee Polyphenols in the group consisting of acid, catechins, phloridin, proanthocyanidins, anthocyanins and tannins. [7] The emulsified composition according to [5] or [6], which contains 0.01% by mass or more of water-soluble polyphenol with respect to the total mass of the emulsified composition.

[8]如[1]至[7]之任一項所述之乳化組成物，其中甘油的含量相對於乳化組成物的總質量為30質量%～60質量%。 [9]如[1]至[8]之任一項所述之乳化組成物，其中乳化劑含有選自由聚甘油脂肪酸酯、酶分解卵磷脂及蔗糖脂肪酸酯組成之群組中之至少1種。 [10]如[9]所述之乳化組成物，其中聚甘油脂肪酸酯為聚甘油和碳數16以上的脂肪酸的酯。 [11]如[9]或[10]所述之乳化組成物，其中聚甘油脂肪酸酯為聚甘油和飽和脂肪酸的酯。 [12]如[9]至[11]之中任一項所述之乳化組成物，其係至少含有酶分解卵磷脂，酶分解卵磷脂的含量相對於乳化組成物的總質量為0.01質量%～10質量%。 [13]一種飲料，其係含有[1]至[12]之任一項所述之乳化組成物。 [發明之效果][8] The emulsified composition according to any one of [1] to [7], wherein the content of glycerin is 30% by mass to 60% by mass relative to the total mass of the emulsified composition. [9] The emulsified composition according to any one of [1] to [8], wherein the emulsifier contains at least one selected from the group consisting of polyglycerol fatty acid esters, enzymatically decomposed lecithin, and sucrose fatty acid esters 1 kind. [10] The emulsified composition according to [9], wherein the polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid having 16 or more carbon atoms. [11] The emulsified composition according to [9] or [10], wherein the polyglycerin fatty acid ester is an ester of polyglycerin and saturated fatty acid. [12] The emulsified composition according to any one of [9] to [11], which contains at least enzyme-decomposed lecithin, and the content of the enzyme-decomposed lecithin is 0.01% by mass relative to the total mass of the emulsified composition ～10% by mass. [13] A beverage containing the emulsified composition according to any one of [1] to [12]. [Effects of Invention]

依本揭示的一實施形態，提供一種高濃度含有還原蝦紅素、源自還原蝦紅素的原料之臭味得到抑制且低黏度的乳化組成物或含有該乳化組成物之飲料。According to an embodiment of the present disclosure, there is provided an emulsified composition containing reduced astaxanthin at a high concentration and the odor of raw materials derived from reduced astaxanthin is suppressed, and a low viscosity emulsified composition or a beverage containing the emulsified composition.

以下，對本揭示的一實施形態進行詳細說明，但本揭示的一實施形態並不受以下實施形態的任何限定，能夠在本揭示的目的範圍內適當加以變更而實施。Hereinafter, an embodiment of the present disclosure will be described in detail, but an embodiment of the present disclosure is not limited to the following embodiments at all, and can be implemented with appropriate changes within the scope of the purpose of the present disclosure.

在本揭示中，使用“～”表示之數值範圍表示分別包括記載於“～”的前後之數值作為最小值及最大值之範圍。 在本揭示中階段性地記載之數值範圍內，以某一數值範圍記載之上限值或下限值可以替換成其他階段性地記載之數值範圍的上限值或下限值。又，在本揭示中記載之數值範圍內，以某一數值範圍記載之上限值或下限值亦可以替換成實施例中示出之值。 在本揭示中，在組成物中存在複數種與各成分對應之物質之情況下，若無特別說明，則各成分的量表示存在於組成物中之複數種物質的總量。 在本揭示中，2種以上的較佳之態樣的組合為更佳之態樣。In the present disclosure, the numerical range indicated by "~" means a range that includes the numerical values before and after "~" as the minimum and maximum values, respectively. In the numerical range described stepwise in this disclosure, the description of the upper limit or lower limit in a certain numerical range can be replaced with the upper limit or lower limit of another numerical range described stepwise. In addition, in the numerical range described in this disclosure, the upper limit or the lower limit described in a certain numerical range can also be replaced with the values shown in the examples. In the present disclosure, when there are multiple substances corresponding to each component in the composition, unless otherwise specified, the amount of each component represents the total amount of the multiple substances present in the composition. In the present disclosure, a combination of two or more preferred aspects is a better aspect.

在本揭示中，“HLB(Hydrophile-Lipophile Balance，親水親油平衡)值”使用市售品作為成分，並且在市售品的目錄等文獻中明確地示出該市售品的HLB值之情況下，採用示於目錄等文獻中之值。 在所使用之成分並非市售品之情況下，或者，在即使市售，HLB值亦未明確地示於目錄等文獻中之情況下，作為本揭示中的HLB值，採用以下所示之川上式。In the present disclosure, the "HLB (Hydrophile-Lipophile Balance) value" uses a commercially available product as a component, and the HLB value of the commercially available product is clearly shown in the literature such as the catalog of the commercially available product Below, use the values shown in the catalog and other documents. In the case where the ingredients used are not commercially available, or in the case where the HLB value is not clearly shown in documents such as catalogues even if it is commercially available, the Kawakami shown below is used as the HLB value in this disclosure formula.

HLB=7+11.7log(Mw /M0 ) 在此，Mw 為親水基的分子量，M0 為疏水基的分子量。HLB=7+11.7 log(M w /M 0 ) Here, M w is the molecular weight of the hydrophilic group, and M 0 is the molecular weight of the hydrophobic group.

在本揭示中，關於“步驟”這一術語，不僅包括獨立的步驟，即使在無法與其他步驟明確地區分之情況下，只要可實現該步驟所期望的目的，則亦包括在本術語中。In the present disclosure, the term "step" includes not only independent steps, but even when it cannot be clearly distinguished from other steps, as long as the desired purpose of the step can be achieved, it is also included in this term.

在本揭示中，與溶劑的種類無關地，作為針對“油相”之術語使用“水相”。In the present disclosure, regardless of the type of solvent, the "water phase" is used as the term for the "oil phase".

＜乳化組成物＞ 還原蝦紅素作為具有消除活性氧之“抗氧化作用”而受到關注。又，已知還原蝦紅素具有激活免疫、恢復疲勞、調整自主神經的平衡等各種功能，經常用作健康食品等的原料。 還原蝦紅素對水的溶解性低，因此從提高消化吸收性之觀點考慮，亦採用了製備含有還原蝦紅素之乳化組成物並使用所得之乳化組成物獲得健康食品等產品之方法。 然而，在高濃度配合還原蝦紅素之乳化組成物中，存在源自還原蝦紅素的原料之臭味，甚至有時乳化組成物的黏度上升。 若乳化組成物的黏度增加，則有製造含有乳化組成物之食品等時的操作性降低之慮。＜Emulsion composition＞ Reduced astaxanthin has attracted attention as an "antioxidant effect" that eliminates active oxygen. In addition, it is known that reduced astaxanthin has various functions such as activating immunity, restoring fatigue, and adjusting the balance of autonomic nerves, and is often used as a raw material for health foods. Reduced astaxanthin has low water solubility. Therefore, from the viewpoint of improving digestion and absorption, a method of preparing an emulsified composition containing reduced astaxanthin and using the obtained emulsified composition to obtain products such as health foods has also been adopted. However, in the emulsified composition containing reduced astaxanthin at a high concentration, there is an odor derived from the raw material of reduced astaxanthin, and the viscosity of the emulsified composition may even increase. If the viscosity of the emulsified composition increases, there is a possibility that the workability at the time of manufacturing foods and the like containing the emulsified composition will decrease.

本發明人對高濃度配合還原蝦紅素之乳化組成物進行研究之結果發現，藉由使用含有多酚之特定的萃取物，儘管其作用機理尚不明確，但能夠實現源自還原蝦紅素的原料之臭味的減少及乳化組成物的低黏度化。 基於上述見解之本實施形態之乳化組成物如下。 亦即，本實施形態之乳化組成物含有還原蝦紅素、油性成分、水、甘油、乳化劑、選自由生咖啡豆萃取物及蘋果萃取物組成之群組中之至少1種萃取物，還原蝦紅素的含量相對於乳化組成物的總質量為0.6質量%以上。 以下，將“選自由生咖啡豆萃取物及蘋果萃取物組成之群組中之至少1種萃取物”統稱為“特定萃取物”而適當進行說明。 本實施形態之乳化組成物可以為水中油型乳化組成物，亦可以為油中水型乳化組成物，但從通用性優異之觀點考慮，為水中油型乳化組成物為較佳。The inventors of the present invention conducted research on an emulsified composition containing reduced astaxanthin at a high concentration and found that by using a specific extract containing polyphenols, although its mechanism of action is not clear, it can be derived from reduced astaxanthin. Reduce the odor of the raw materials and lower the viscosity of the emulsified composition. The emulsified composition of this embodiment based on the above knowledge is as follows. That is, the emulsified composition of the present embodiment contains reduced astaxanthin, oily ingredients, water, glycerin, emulsifier, and at least one extract selected from the group consisting of green coffee bean extract and apple extract, reducing The content of astaxanthin is 0.6% by mass or more with respect to the total mass of the emulsified composition. Hereinafter, "at least one extract selected from the group consisting of green coffee bean extract and apple extract" is collectively referred to as a "specific extract" and is appropriately described. The emulsified composition of this embodiment may be an oil-in-water type emulsion composition or an oil-in-water type emulsion composition, but from the viewpoint of excellent versatility, an oil-in-water type emulsion composition is preferred.

再者，日本專利第4163218號公報及日本專利第4869979號公報中未記載高濃度含有還原蝦紅素之乳化組成物的例子，完全未提及由高濃度含有還原蝦紅素而引起之乳化組成物的高黏度化。Furthermore, Japanese Patent No. 4163218 and Japanese Patent No. 4869979 do not describe examples of emulsified compositions containing reduced astaxanthin at high concentrations, and no mention is made of emulsified compositions caused by high concentrations of reduced astaxanthin. The high viscosity of the material.

[還原蝦紅素] 本實施形態之乳化組成物含有還原蝦紅素。 在本揭示中，若無特別限制，則將還原蝦紅素及其衍生物統稱為“還原蝦紅素”。亦即，在本實施形態之乳化組成物中，作為還原蝦紅素，含有選自由還原蝦紅素及其衍生物組成之群組中之至少1種。還原蝦紅素的衍生物含有還原蝦紅素的酯等。[Reduced Astaxanthin] The emulsified composition of this embodiment contains reduced astaxanthin. In the present disclosure, if there is no particular limitation, reduced astaxanthin and its derivatives are collectively referred to as "reduced astaxanthin". That is, the emulsified composition of the present embodiment contains at least one selected from the group consisting of reduced astaxanthin and its derivatives as reduced astaxanthin. The reduced astaxanthin derivatives include reduced astaxanthin esters and the like.

作為還原蝦紅素，除植物類、藻類、甲殼類、細菌等來自天然物之還原蝦紅素以外，還能夠使用依據常規方法獲得之還原蝦紅素的合成品。 還原蝦紅素能夠從紅酵母菌、綠藻紅球菌、海洋細菌、磷蝦等培養物萃取。 從品質及生產性的觀點考慮，作為還原蝦紅素，源自來自紅球藻的萃取物(以下，稱為“紅球藻萃取物”。)或來自磷蝦的萃取物之還原蝦紅素為較佳，源自紅球藻萃取物之還原蝦紅素為特佳。 在本實施形態之乳化組成物中，還原蝦紅素為溶解於後述之油性成分中之狀態為較佳。亦即，還原蝦紅素以使油性成分含有還原蝦紅素之含還原蝦紅素之油的態樣配合到本實施形態之乳化組成物中為較佳。As the reduced astaxanthin, in addition to the reduced astaxanthin derived from natural products such as plants, algae, crustaceans, bacteria, etc., a synthetic product of reduced astaxanthin obtained according to a conventional method can also be used. Reduced astaxanthin can be extracted from cultures such as red yeast, Rhodococcus green algae, marine bacteria, and krill. From the viewpoint of quality and productivity, the reduced astaxanthin is derived from Haematococcus extract (hereinafter referred to as "Haematococcus extract") or krill extract as reduced astaxanthin Preferably, the reduced astaxanthin derived from Haematococcus extract is particularly preferred. In the emulsified composition of the present embodiment, the reduced astaxanthin is preferably dissolved in the oily component described later. That is, it is preferable that the reduced astaxanthin is blended into the emulsified composition of this embodiment in a state where the oily component contains reduced astaxanthin-containing oil.

作為紅球藻的具體例，可舉出雨生紅球藻(Haematococcus pluvialis)、湖生紅球藻(Haematococcus lacustris)、好望角紅球藻(Haematococcus capensis)、奧斯陸紅球藻(Haematococcus droebakensis)、辛巴威紅球藻(Haematococcus zimbabwiensis)等。 其中，作為紅球藻，雨生紅球藻(Haematococcus pluvialis)為較佳。Specific examples of Haematococcus include Haematococcus pluvialis, Haematococcus lacustris, Haematococcus capensis, Haematococcus droebakensis, and Sin Haematococcus zimbabwiensis and so on. Among them, Haematococcus pluvialis (Haematococcus pluvialis) is preferred as Haematococcus.

依據需要，藉由在日本特開平5-68585號公報等中揭示之方法打破上述紅球藻的細胞壁，並添加丙酮、醚、氯仿、醇(乙醇、甲醇等)等有機溶劑、超臨界狀態的二氧化碳等萃取溶劑，藉此能夠獲得紅球藻萃取物。If necessary, break the cell wall of the above-mentioned Haematococcus by the method disclosed in Japanese Patent Laid-Open No. 5-68585, etc., and add organic solvents such as acetone, ether, chloroform, alcohol (ethanol, methanol, etc.), supercritical state Extraction solvents such as carbon dioxide can be used to obtain Haematococcus extract.

作為紅球藻萃取物，亦可以使用市售品。 作為紅球藻萃取物的市售品的例子，可舉出FUJIFILM Corporation的FUJIFILM ASTAXANTHIN S(原ASTOTS(註冊商標)-S)、FUJIFILM ASTAXANTHIN SS(原ASTOTS(註冊商標)-SS)、FUJIFILM ASTAXANTHIN 5O(原ASTOTS(註冊商標)-5O)、FUJIFILM ASTAXANTHIN 10O (原ASTOTS(註冊商標)-10O)、FUJIFILM ASTAXANTHIN SSC等、Fuji Chemical Industries Co., Ltd.的AstaReal(註冊商標)油50F、AstaReal(註冊商標)油5F等、Toyo Koso Kagaku Co.,Ltd.的BioAstin SCE7等。As the Haematococcus extract, commercially available products can also be used. Examples of commercially available products of Haematococcus extract include FUJIFILM ASTAXANTHIN S (formerly ASTOTS (registered trademark)-S), FUJIFILM ASTAXANTHIN SS (formerly ASTOTS (registered trademark)-SS), FUJIFILM ASTAXANTHIN 5O of FUJIFILM Corporation (Formerly ASTOTS (registered trademark)-5O), FUJIFILM ASTAXANTHIN 10O (formerly ASTOTS (registered trademark)-10O), FUJIFILM ASTAXANTHIN SSC, etc., Fuji Chemical Industries Co., Ltd.'s AstaReal (registered trademark) oil 50F, AstaReal (registered Trademark) Oil 5F, etc., BioAstin SCE7 of Toyo Koso Kagaku Co., Ltd., etc.

從製造時的處理的觀點考慮，作為紅球藻萃取物中的還原蝦紅素的純色素成分的含量，較佳為0.001質量%～50質量%，更佳為0.01質量%～40質量%。 再者，與日本特開平2-49091號公報中記載之色素相同地，紅球藻萃取物可以含有還原蝦紅素或其酯體作為純色素成分。From the viewpoint of processing at the time of manufacture, the content of the pure pigment component of the reduced astaxanthin in the Haematococcus extract is preferably 0.001% by mass to 50% by mass, more preferably 0.01% by mass to 40% by mass. Furthermore, as with the pigment described in Japanese Patent Application Laid-Open No. 2-49091, the Haematococcus extract may contain reduced astaxanthin or its ester as a pure pigment component.

本實施形態之乳化組成物中的還原蝦紅素的含量相對於乳化組成物的總質量為0.6質量%以上。 從充分獲得因含有還原蝦紅素而期待之效果之觀點考慮，還原蝦紅素的含量相對於乳化組成物的總質量例如為1質量%以上為較佳，3質量%以上為更佳，4質量%以上為進一步較佳，5質量%以上為特佳。 又，從易攝取性的觀點及乳化組成物的黏度的觀點考慮，還原蝦紅素的含量相對於乳化組成物的總質量例如為10質量%以下為較佳，8質量%以下為更佳，7質量%以下為進一步較佳。 亦即，本實施形態之乳化組成物中的還原蝦紅素的含量為3質量%～10質量%為較佳，4質量%～8質量%為更佳，4質量%～7質量%為進一步較佳。The content of reduced astaxanthin in the emulsified composition of this embodiment is 0.6% by mass or more with respect to the total mass of the emulsified composition. From the viewpoint of sufficiently obtaining the effect expected by containing reduced astaxanthin, the content of reduced astaxanthin relative to the total mass of the emulsified composition is preferably, for example, 1% by mass or more, and more preferably 3% by mass or more. The mass% or more is more preferable, and 5 mass% or more is especially preferable. In addition, from the viewpoint of ease of ingestion and the viscosity of the emulsified composition, the content of reduced astaxanthin relative to the total mass of the emulsified composition is preferably 10% by mass or less, and more preferably 8% by mass or less. 7 mass% or less is more preferable. That is, the content of reduced astaxanthin in the emulsified composition of the present embodiment is preferably 3% by mass to 10% by mass, more preferably 4% by mass to 8% by mass, and more preferably 4% by mass to 7% by mass. Better.

[油性成分] 本實施形態之乳化組成物含有油性成分。 在本實施形態之乳化組成物中，油性成分係指，對25℃的水的溶解度小於0.1質量%(小於1g/L)的成分。 再者，還原蝦紅素不包含於本實施形態之乳化組成物中的油性成分中。但是，含還原蝦紅素之油(具體而言，為紅球藻萃取物)中含有之天然油脂(例如，油酸的酯、亞麻油酸的酯等脂肪酸甘油三酸酯等)、植物油脂等油性成分包含於本油性成分中。 本實施形態之乳化組成物可以僅含有1種油性成分，亦可以含有2種以上的油性成分。[Oily ingredients] The emulsified composition of this embodiment contains oily components. In the emulsified composition of this embodiment, the oily component refers to a component whose solubility in water at 25°C is less than 0.1% by mass (less than 1 g/L). In addition, reduced astaxanthin is not included in the oily component in the emulsified composition of this embodiment. However, natural oils (for example, fatty acid triglycerides such as esters of oleic acid, linoleic acid, etc.) contained in oils containing reduced astaxanthin (specifically, Haematococcus extract), vegetable oils Oily components such as those are included in this oily component. The emulsified composition of this embodiment may contain only one type of oily component, or may contain two or more types of oily components.

從還原蝦紅素的溶解性的觀點及食品衛生法上的觀點考慮，作為油性成分，含有食用油脂為較佳。 作為食用油脂，可舉出中鏈脂肪酸甘油三酸酯及動植物性油脂(亦稱為長鏈脂肪酸甘油三酸酯)。 本揭示中的中鏈脂肪酸甘油三酸酯表示脂肪酸鎖的平均碳數為6～12之甘油三酸酯。其中，較佳地使用脂肪酸鎖的平均碳數為8～10之中鏈脂肪酸甘油三酸酯。From the viewpoint of reducing the solubility of astaxanthin and the viewpoint of the Food Sanitation Law, it is preferable to contain edible fats and oils as the oily component. Examples of edible fats and oils include medium-chain fatty acid triglycerides and animal and vegetable fats and oils (also referred to as long-chain fatty acid triglycerides). The medium-chain fatty acid triglyceride in the present disclosure means a triglyceride with an average carbon number of 6-12 in the fatty acid lock. Among them, it is preferable to use fatty acid lock with an average carbon number of 8-10 medium-chain fatty acid triglycerides.

作為動植物性油脂，例如可舉出大豆油、菜籽油、棉籽油、葵花籽油、紅花籽油油、椰子油、小麥胚芽油、玉米胚芽油、橄欖油、米糠油、椰子油等植物性油脂和肝油、魚油、鯨油等動物性油脂。 在食用油脂中，中鏈脂肪酸甘油三酸酯為較佳，作為含有本實施形態之乳化組成物之食用油脂，僅為中鏈脂肪酸甘油三酸酯為更佳。Examples of animal and vegetable oils include soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, coconut oil, wheat germ oil, corn germ oil, olive oil, rice bran oil, coconut oil, and other vegetable oils. Fats and animal fats such as liver oil, fish oil, and whale oil. Among edible fats and oils, medium-chain fatty acid triglycerides are preferable, and as edible fats and oils containing the emulsified composition of this embodiment, only medium-chain fatty acid triglycerides are more preferable.

作為中鏈脂肪酸甘油三酸酯，亦可以使用市售品。 作為中鏈脂肪酸甘油三酸酯的市售品的例子，可舉出Kao Corporation的“COCONARD(註冊商標) RK”(甘油三辛酸酯)、“COCONARD(註冊商標) MT”(甘油三(辛酸酯/癸酸酯))、“COCONARD(註冊商標) ML”(甘油三(辛酸酯/癸酸酯/月桂酸酯))、The Nisshin OilliO Group, Ltd.的“O.D.O”(甘油三(辛酸酯/癸酸酯))、NOF CORPORATION的“PANACET(註冊商標) 810”(甘油三(辛酸酯/癸酸酯))等。As medium-chain fatty acid triglycerides, commercially available products can also be used. As examples of commercially available medium-chain fatty acid triglycerides, Kao Corporation’s "COCONARD (registered trademark) RK" (glyceryl tricaprylate) and "COCONARD (registered trademark) MT" (glycerol triglyceride) can be cited. Acid ester/capric acid ester)), "COCONARD (registered trademark) ML" (glycerol triglyceride (caprylic acid ester/capric acid ester/lauric acid ester)), The Nisshin OilliO Group, Ltd.’s "ODO" (glycerin triglyceride ( Caprylate/Caprate)), NOF CORPORATION's "PANACET (registered trademark) 810" (Triglyceride (Caprylate/Caprate)), etc.

又，除上述食用油脂以外，油性成分還可以含有生殖酚、迷迭香萃取物等油溶性抗氧化劑、卵磷脂等油溶性乳化劑等。 本實施形態之乳化組成物可較佳地使用生殖酚作為油性成分。In addition to the above-mentioned edible fats and oils, the oily component may also contain oil-soluble antioxidants such as reproductive phenol and rosemary extract, oil-soluble emulsifiers such as lecithin, and the like. The emulsified composition of this embodiment can preferably use reproductive phenol as an oily component.

如上所述，可以使本實施形態之乳化組成物含有還原蝦紅素，作為使油性成分含有還原蝦紅素之含還原蝦紅素之油。 含還原蝦紅素之油含有1種或2種以上的天然油脂(具體而言，包括油酸的酯、亞麻油酸的酯等脂肪酸甘油三酸酯等)、植物性油脂(具體而言，為橄欖油等)、生殖酚、迷迭香萃取物等作為油性成分為較佳。As described above, the emulsified composition of this embodiment can contain reduced astaxanthin as a reduced astaxanthin-containing oil containing reduced astaxanthin as an oil component. The reduced astaxanthin-containing oil contains one or more natural fats and oils (specifically, fatty acid triglycerides such as oleic acid esters and linoleic acid esters) and vegetable fats and oils (specifically, Olive oil etc.), genital phenol, rosemary extract, etc. are preferable as oily ingredients.

油性成分的總含量相對於乳化組成物的總質量為10質量%～50質量%為較佳，15質量%～40質量%為更佳，20質量%～35質量%為進一步較佳，20質量%～30質量%為特佳。The total content of the oil component relative to the total mass of the emulsified composition is preferably 10% to 50% by mass, more preferably 15% to 40% by mass, more preferably 20% to 35% by mass, 20% by mass %-30% by mass is particularly good.

[水] 本實施形態之乳化組成物含有水。 作為水，並無特別限制，能夠使用天然水、純淨水、蒸餾水、離子交換水、純水、超純水(Milli-Q水等)等。再者，Milli-Q水係指，藉由Merck KGaA公司Merck Millipore的Milli-Q水製造裝置獲得之超純水。[water] The emulsified composition of this embodiment contains water. The water is not particularly limited, and natural water, purified water, distilled water, ion-exchanged water, pure water, ultrapure water (Milli-Q water, etc.), etc. can be used. Furthermore, Milli-Q water refers to ultra-pure water obtained by the Milli-Q water production device of Merck Millipore of Merck KGaA.

水的含量相對於乳化組成物的總質量為10質量%～40質量%為較佳，15質量%～35質量%為更佳。The content of water is preferably 10% to 40% by mass relative to the total mass of the emulsified composition, and more preferably 15% to 35% by mass.

[甘油] 本實施形態之乳化組成物含有甘油。 使用甘油係減小含有還原蝦紅素之乳化粒子的平均粒徑且容易長時間穩定地保持小的粒徑之故。[glycerin] The emulsified composition of this embodiment contains glycerin. The use of glycerin reduces the average particle size of the emulsified particles containing reduced astaxanthin and is easy to maintain a small particle size stably for a long time.

在本實施形態之乳化組成物中，甘油的含量相對於乳化組成物的總質量為30質量%～60質量%為較佳，30質量%～50質量%為更佳，35質量%～45質量%為進一步較佳。In the emulsified composition of this embodiment, the content of glycerin relative to the total mass of the emulsified composition is preferably 30% to 60% by mass, more preferably 30% to 50% by mass, and 35% to 45% by mass % Is more preferable.

在本實施形態之乳化組成物中，以質量基準計，甘油的含量相對於還原蝦紅素的質量為1倍量以上且100倍量以下為較佳，2倍量以上且50倍量以下為更佳，2倍量以上且10倍量以下為進一步較佳。In the emulsified composition of this embodiment, on a mass basis, the content of glycerin relative to the mass of reduced astaxanthin is preferably 1 time or more and 100 times or less, preferably 2 times or more and 50 times or less More preferably, the amount of 2 times or more and the amount of 10 times or less is even more preferable.

[乳化劑] 本實施形態之乳化組成物含有乳化劑。 作為本實施形態之乳化組成物中的乳化劑，只要能夠形成含有還原蝦紅素之乳化粒子，則無特別限制，但含有選自由聚甘油脂肪酸酯、酶分解卵磷脂及蔗糖脂肪酸酯組成之群組中之至少1種為較佳。尤其，作為乳化劑，實質上不含有除聚甘油脂肪酸酯、酶分解卵磷脂及蔗糖脂肪酸酯以外的乳化劑(以下，亦稱為其他乳化劑)為較佳。[Emulsifier] The emulsified composition of this embodiment contains an emulsifier. The emulsifier in the emulsified composition of this embodiment is not particularly limited as long as it can form emulsified particles containing reduced astaxanthin, but it contains a composition selected from polyglycerol fatty acid esters, enzymatically decomposed lecithin, and sucrose fatty acid esters. At least one of the groups is preferably. In particular, as an emulsifier, it is preferable to substantially not contain emulsifiers (hereinafter, also referred to as other emulsifiers) other than polyglycerol fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester.

在此，“作為乳化劑，實質上不含有除聚甘油脂肪酸酯、酶分解卵磷脂及蔗糖脂肪酸酯以外的乳化劑”係指，除聚甘油脂肪酸酯、酶分解卵磷脂及蔗糖脂肪酸酯以外的乳化劑(亦即，其他乳化劑)的含量相對於乳化組成物的總質量為1質量%以下。 在本實施形態之乳化組成物不含有上述其他乳化劑之情況下，其他乳化劑的含量相對於乳化組成物的總質量為0.001質量%以上且1質量%以下為較佳，0.01質量%以上且1質量%以下為更佳，0.01質量%以上且0.5質量%以下為進一步較佳。 從能夠僅使用源自天然物之乳化劑進行高壓乳化及經時穩定性的觀點考慮，作為上述其他乳化劑，可舉出除酶分解卵磷脂以外的卵磷脂、皂素、固醇等。Here, "as an emulsifier, it does not substantially contain emulsifiers other than polyglycerol fatty acid esters, enzymatically decomposed lecithin, and sucrose fatty acid esters" means, except for polyglycerol fatty acid esters, enzymatically decomposed lecithin, and sucrose fat The content of emulsifiers other than the acid ester (that is, other emulsifiers) is 1% by mass or less with respect to the total mass of the emulsified composition. In the case where the emulsified composition of this embodiment does not contain the other emulsifiers mentioned above, the content of the other emulsifiers is preferably 0.001% by mass or more and 1% by mass or less relative to the total mass of the emulsified composition, preferably 0.01% by mass or more and 1% by mass or less is more preferable, and 0.01% by mass or more and 0.5% by mass or less are more preferable. From the viewpoint of being able to perform high-pressure emulsification and stability over time using only natural product-derived emulsifiers, examples of the other emulsifiers described above include lecithin, saponin, and sterols other than the enzymatic decomposition of lecithin.

在本實施形態之乳化組成物中，作為乳化劑，含有聚甘油脂肪酸酯、酶分解卵磷脂及蔗糖脂肪酸酯這全部3種為較佳。 本實施形態之乳化組成物中的乳化劑的總含量相對於乳化組成物的總質量為2質量%～40質量%為較佳，5質量%～30質量%為更佳。In the emulsified composition of this embodiment, as the emulsifier, it is preferable to contain all three types of polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester. The total content of the emulsifier in the emulsified composition of this embodiment is preferably 2% to 40% by mass, and more preferably 5% to 30% by mass relative to the total mass of the emulsified composition.

(聚甘油脂肪酸酯) 作為乳化劑，本實施形態之乳化組成物含有聚甘油脂肪酸酯為較佳。 作為聚甘油脂肪酸酯，為聚甘油和脂肪酸的酯，聚甘油和碳數10以上的選自由飽和脂肪酸、支鏈脂肪酸及不飽和脂肪酸組成之群組中之至少1個脂肪酸的酯為較佳。 更具體而言，作為聚甘油脂肪酸酯，可舉出平均聚合度為6～20的聚甘油和選自由碳數10～22的飽和脂肪酸、碳數8～22的不飽和脂肪酸及碳數8～22的支鏈飽和脂肪酸組成之群組中之至少1個脂肪酸的酯。再者，碳數10～22的飽和脂肪酸包括碳數10～22的直鎖狀飽和脂肪酸及碳數10～22的支鏈飽和脂肪酸，碳數8～22的不飽和脂肪酸包括碳數8～22的直鎖狀不飽和脂肪酸及碳數8～22的支鏈不飽和脂肪酸。 如上所述，聚甘油的平均聚合度為6～20為較佳，8～16為更佳，8～10為進一步較佳。藉由聚甘油的聚合度在該範圍內，乳化穩定性變得更加良好。(Polyglycerol fatty acid ester) As the emulsifier, the emulsified composition of this embodiment preferably contains polyglycerin fatty acid ester. Polyglycerol fatty acid esters are esters of polyglycerol and fatty acids, and esters of polyglycerol and at least one fatty acid selected from the group consisting of saturated fatty acids, branched fatty acids and unsaturated fatty acids with a carbon number of 10 or more are preferred. . More specifically, examples of polyglycerin fatty acid esters include polyglycerin with an average degree of polymerization of 6 to 20, and saturated fatty acids with 10 to 22 carbons, unsaturated fatty acids with 8 to 22 carbons, and 8 carbons. An ester of at least one fatty acid in the group consisting of -22 branched saturated fatty acids. Furthermore, saturated fatty acids with 10-22 carbons include straight-locked saturated fatty acids with 10-22 carbons and branched saturated fatty acids with 10-22 carbons, and unsaturated fatty acids with 8-22 carbons include 8-22 carbons. Straight-locked unsaturated fatty acids and branched unsaturated fatty acids with 8 to 22 carbon atoms. As described above, the average degree of polymerization of polyglycerol is preferably 6-20, more preferably 8-16, and even more preferably 8-10. When the degree of polymerization of polyglycerol is within this range, the emulsion stability becomes more favorable.

又，聚甘油脂肪酸酯為上述平均聚合度的聚甘油和選自由碳數10～22的飽和脂肪酸、碳數16～22的支鏈脂肪酸及碳數16～22的不飽和脂肪酸組成之群組中之至少1個脂肪酸的酯為更佳，上述平均聚合度的聚甘油和選自由碳數10～20的飽和脂肪酸、碳數16～18的支鏈脂肪酸及碳數16～18的不飽和脂肪酸組成之群組中之至少1個脂肪酸的酯為進一步較佳。 作為碳數10～22的飽和脂肪酸，例如可舉出月桂酸、肉豆蔻酸、棕櫚酸及硬脂酸。 作為碳數8～22的不飽和脂肪酸及碳數8～22的支鏈飽和脂肪酸，例如可舉出油酸、亞麻油酸及異硬脂酸。In addition, the polyglycerin fatty acid ester is a polyglycerin having the above average polymerization degree and a saturated fatty acid having 10 to 22 carbons, a branched fatty acid having 16 to 22 carbons, and an unsaturated fatty acid having 16 to 22 carbons. The ester of at least one fatty acid is more preferable. The polyglycerol with the average degree of polymerization mentioned above and the saturated fatty acids with 10 to 20 carbons, the branched fatty acids with 16 to 18 carbons and the unsaturated fatty acids with 16 to 18 carbons are selected. The ester of at least one fatty acid in the composition group is further preferred. Examples of saturated fatty acids having 10 to 22 carbon atoms include lauric acid, myristic acid, palmitic acid, and stearic acid. Examples of unsaturated fatty acids having 8 to 22 carbon atoms and branched saturated fatty acids having 8 to 22 carbon atoms include oleic acid, linoleic acid, and isostearic acid.

從乳化組成物的穩定性的觀點及乳化組成物的低黏度化的觀點考慮，聚甘油脂肪酸酯為聚甘油和碳數16以上的脂肪酸的酯為較佳。 又，從減少臭味之觀點考慮，前述聚甘油脂肪酸酯為聚甘油和飽和脂肪酸的酯為較佳。 綜上所述，在本實施形態之乳化組成物中，聚甘油脂肪酸酯為上述平均聚合度的聚甘油和碳數16以上的飽和脂肪酸的酯為較佳。From the viewpoint of the stability of the emulsified composition and the viewpoint of reducing the viscosity of the emulsified composition, the polyglycerol fatty acid ester is preferably an ester of polyglycerol and a fatty acid having 16 or more carbon atoms. In addition, from the viewpoint of reducing odor, the aforementioned polyglycerin fatty acid ester is preferably an ester of polyglycerin and saturated fatty acid. In summary, in the emulsified composition of this embodiment, the polyglycerin fatty acid ester is preferably an ester of polyglycerin having the above-mentioned average polymerization degree and saturated fatty acid having 16 or more carbon atoms.

聚甘油脂肪酸酯可以為單酯體，亦可以為二酯體，但單酯體為較佳。The polyglycerol fatty acid ester may be a monoester body or a diester body, but a monoester body is preferred.

又，聚甘油脂肪酸酯具有界面活性性能。 從進一步提高乳化穩定性之觀點考慮，HLB為5以上的化合物為較佳，8以上的化合物為更佳，10以上的化合物為進一步較佳。另一方面，聚甘油脂肪酸酯的HLB的上限值並無特別限定，但20以下為較佳，18以下為更佳。In addition, polyglycerin fatty acid esters have interfacial activity properties. From the viewpoint of further improving the emulsion stability, a compound having an HLB of 5 or more is preferable, a compound of 8 or more is more preferable, and a compound of 10 or more is even more preferable. On the other hand, the upper limit of the HLB of the polyglycerin fatty acid ester is not particularly limited, but 20 or less is preferable, and 18 or less is more preferable.

作為聚甘油脂肪酸酯的較佳之具體例，可舉出十甘油月桂酸酯、十甘油肉豆蔻酸酯、十甘油棕櫚酸酯、十甘油硬脂酸酯、十甘油油酸酯、十甘油亞麻油酸酯、十甘油異硬脂酸酯、六甘油油酸酯、六甘油異硬脂酸酯等。 其中，作為聚甘油脂肪酸酯，選自由十甘油月桂酸酯、十甘油肉豆蔻酸酯、十甘油棕櫚酸酯、十甘油硬脂酸酯、十甘油油酸酯及十甘油異硬脂酸酯組成之群組中之至少1種為較佳。Preferred specific examples of polyglyceryl fatty acid esters include decaglyceryl laurate, decaglycerol myristate, decaglycerol palmitate, decaglyceryl stearate, decaglycerol oleate, and decaglycerol substearate. Sesame oleate, decaglycerol isostearate, hexaglycerol oleate, hexaglycerol isostearate, etc. Among them, the polyglyceryl fatty acid ester is selected from decaglyceryl laurate, decaglyceryl myristate, decaglyceryl palmitate, decaglyceryl stearate, decaglyceryl oleate and decaglyceryl isostearate At least one of the group consisting of it is preferable.

而且，其中，可更佳地舉出十甘油單月桂酸酯、十甘油單硬脂酸酯、十甘油單肉豆蔻酸酯、十甘油單棕櫚酸酯、十甘油單油酸酯、十甘油單異硬脂酸酯等。Furthermore, among them, decaglycerol monolaurate, decaglycerol monostearate, decaglycerol monomyristate, decaglycerol monopalmitate, decaglycerol monooleate, and decaglycerol monostearate Isostearate and so on.

聚甘油脂肪酸酯亦可以使用市售品。 作為市售品，例如可舉出Nikko Chemicals Co.,Ltd.的NIKKOL(註冊商標) Decaglyn 1-ISV(HLB值：12.0(目錄值))、NIKKOL Decaglyn 1-OV(HLB值：12.0(目錄值))、NIKKOL Decaglyn 1-PVEX、NIKKOL Decaglyn 1-SVEX、NIKKOL Decaglyn 1-L(HLB值：15.5(目錄值))、NIKKOL Decaglyn 1-M(HLB值：14.0(目錄值))、Mitsubishi-Chemical Foods Corporation的RYOTO(註冊商標)聚甘油酯 O-15D(HLB值：約13(目錄值))、O-50D(HLB值：約7(目錄值))、Taiyo Kagaku Co.,Ltd.的Sunsoft Q-17S、Q-18S、RIKEN VITAMIN CO., LTD.的POEM J-0381V等。Commercially available polyglycerin fatty acid esters can also be used. As a commercially available product, for example, NIKKOL (registered trademark) Decaglyn 1-ISV (HLB value: 12.0 (catalog value)) of Nikko Chemicals Co., Ltd., NIKKOL Decaglyn 1-OV (HLB value: 12.0 (catalog value) )), NIKKOL Decaglyn 1-PVEX, NIKKOL Decaglyn 1-SVEX, NIKKOL Decaglyn 1-L (HLB value: 15.5 (catalog value)), NIKKOL Decaglyn 1-M (HLB value: 14.0 (catalog value)), Mitsubishi-Chemical Foods Corporation’s RYOTO (registered trademark) polyglycerol ester O-15D (HLB value: about 13 (catalog value)), O-50D (HLB value: about 7 (catalog value)), Sunsoft of Taiyo Kagaku Co., Ltd. Q-17S, Q-18S, POEM J-0381V of RIKEN VITAMIN CO., LTD., etc.

本實施形態之乳化組成物可以僅含有1種聚甘油脂肪酸酯，亦可以含有2種以上的聚甘油脂肪酸酯。 從均勻且容易獲得微細的乳化粒子之觀點考慮，本實施形態之乳化組成物中的聚甘油脂肪酸酯的含量相對於乳化組成物的總質量為2質量%～20質量%為較佳，5質量%～20質量%為更佳，8質量%～15質量%為進一步較佳。The emulsified composition of this embodiment may contain only one type of polyglycerin fatty acid ester, or may contain two or more types of polyglycerin fatty acid ester. From the viewpoint of uniform and easy to obtain fine emulsified particles, the content of the polyglycerol fatty acid ester in the emulsified composition of this embodiment is preferably 2% to 20% by mass relative to the total mass of the emulsified composition. The mass %-20 mass% is more preferable, and 8 mass %-15 mass% is further more preferable.

從提高本實施形態之乳化組成物的乳化穩定性之觀點考慮，以質量基準計，聚甘油脂肪酸酯的含量相對於後述之蔗糖脂肪酸酯的含量為20倍量～130倍量為較佳。From the viewpoint of improving the emulsification stability of the emulsified composition of this embodiment, it is preferable that the content of polyglycerol fatty acid ester is 20 times to 130 times of the content of sucrose fatty acid ester described later on a quality basis. .

(酶分解卵磷脂) 本實施形態之乳化組成物含有酶分解卵磷脂作為乳化劑為較佳。 卵磷脂為磷脂醯膽鹼(PC)等含有各種磷脂質之混合物的通用名稱。酶分解卵磷脂(亦稱為溶血卵磷脂)為含有因磷脂酶等酶而失去磷脂醯膽鹼分子所具有之1個脂肪酸之溶血磷脂醯膽鹼之組成物。 再者，在本實施形態之乳化組成物中，酶分解卵磷脂含有藉由進行氫化處理使結合脂肪酸成為飽和脂肪酸而提高氧化穩定性之所謂氫化酶分解卵磷脂。(Enzyme decomposes lecithin) The emulsified composition of this embodiment preferably contains enzymatically decomposed lecithin as an emulsifier. Lecithin is the general name for phospholipid choline (PC) and other mixtures containing various phospholipids. Enzymatic decomposition of lecithin (also called lysolecithin) is a composition containing lysophospholipid choline in which one fatty acid contained in the phospholipid choline molecule has been lost due to enzymes such as phospholipase. Furthermore, in the emulsified composition of the present embodiment, the enzymatically decomposed lecithin contains a so-called hydrogenase decomposed lecithin, which increases the oxidative stability by hydrogenating the bound fatty acid to a saturated fatty acid.

從獲得穩定的乳化組成物之觀點考慮，酶分解卵磷脂中含有之溶血磷脂醯膽鹼的濃度為18質量%～75質量%為較佳，18質量%～65質量%為更佳，18質量%～30質量%為進一步較佳。From the viewpoint of obtaining a stable emulsified composition, the concentration of the lysophospholipid choline contained in the enzymatic decomposition of lecithin is preferably 18% to 75% by mass, more preferably 18% to 65% by mass, and 18% by mass %-30% by mass is more preferable.

酶分解卵磷脂能夠使用市售之酶分解卵磷脂。 作為酶分解卵磷脂，可舉出Benecoat(註冊商標)BMI-40L(Kao Corporation)、LECIMAL(註冊商標)EL(RIKEN VITAMIN CO., LTD.)、SLP-Paste Lyso(Tsuji Oil Mills co.,Ltd.)、SLP-White Lyso(Tsuji Oil Mills co.,Ltd.)、SLP-White Lyso H(Tsuji Oil Mills co.,Ltd.)等。Enzymatic decomposition of lecithin can use commercially available enzymes to decompose lecithin. As the enzyme decomposing lecithin, Benecoat (registered trademark) BMI-40L (Kao Corporation), LECIMAL (registered trademark) EL (RIKEN VITAMIN CO., LTD.), SLP-Paste Lyso (Tsuji Oil Mills co., Ltd.) .), SLP-White Lyso (Tsuji Oil Mills co., Ltd.), SLP-White Lyso H (Tsuji Oil Mills co., Ltd.), etc.

本實施形態之乳化組成物可以僅含有1種酶分解卵磷脂，亦可以含有2種以上的酶分解卵磷脂。 本實施形態之乳化組成物中的酶分解卵磷脂的含量相對於乳化組成物的總質量為0.01質量%～10質量%為較佳，0.1質量%～7質量%為更佳，1質量%～5質量%為進一步較佳。The emulsified composition of this embodiment may contain only one type of enzyme to decompose lecithin, or may contain two or more types of enzyme to decompose lecithin. The content of enzymatically decomposed lecithin in the emulsified composition of this embodiment is preferably 0.01% to 10% by mass relative to the total mass of the emulsified composition, more preferably 0.1% to 7% by mass, and more preferably 1% to 7% by mass, relative to the total mass of the emulsified composition 5 mass% is more preferable.

(蔗糖脂肪酸酯) 作為乳化劑，本實施形態之乳化組成物含有蔗糖脂肪酸酯為較佳。 藉由含有蔗糖脂肪酸酯，本實施形態之乳化組成物的經時乳化穩定性提高。其結果，在將本實施形態之乳化組成物適用於攝取到體內之用途時，還原蝦紅素在體內的吸收性提高。(Sucrose fatty acid ester) As the emulsifier, the emulsified composition of this embodiment preferably contains sucrose fatty acid ester. By containing the sucrose fatty acid ester, the emulsification stability of the emulsified composition of the present embodiment is improved over time. As a result, when the emulsified composition of the present embodiment is used for ingestion in the body, the absorption of reduced astaxanthin in the body is improved.

從還原蝦紅素在體內的吸收性的觀點考慮，蔗糖脂肪酸酯的HLB值為10以上，較佳為12以上，更佳為14以上。 又，從顯示兩親媒性之觀點考慮，蔗糖脂肪酸酯的HLB值較佳為19以下。From the viewpoint of the absorption of reduced astaxanthin in the body, the HLB value of the sucrose fatty acid ester is 10 or more, preferably 12 or more, and more preferably 14 or more. Furthermore, from the viewpoint of showing amphiphilicity, the HLB value of the sucrose fatty acid ester is preferably 19 or less.

從顯示兩親媒性之觀點考慮，構成蔗糖脂肪酸酯之脂肪酸的碳數例如為8以上為較佳，10～18為更佳。 作為蔗糖脂肪酸酯的具體例，可舉出蔗糖月桂酸酯、蔗糖肉豆蔻酸酯、蔗糖棕櫚酸酯、蔗糖硬脂酸酯、蔗糖油酸酯等。From the viewpoint of showing amphiphilicity, the carbon number of the fatty acid constituting the sucrose fatty acid ester is preferably 8 or more, and more preferably 10-18. Specific examples of sucrose fatty acid esters include sucrose laurate, sucrose myristate, sucrose palmitate, sucrose stearate, and sucrose oleate.

蔗糖脂肪酸酯亦可以使用市售品。 作為市售品的例子，可舉出Mitsubishi-Chemical Foods Corporation的RYOTO(註冊商標)Sugar Ester系列(具體而言，為S-1170(蔗糖硬脂酸酯、HLB值：約11(目錄值))、S-1570(蔗糖硬脂酸酯、HLB值：約15(目錄值))、S-1670(蔗糖硬脂酸酯、HLB值：約16(目錄值))、P-1570(蔗糖棕櫚酸酯、HLB值：約15(目錄值))、P-1670(蔗糖棕櫚酸酯、HLB值：約16(目錄值))、L-1695(蔗糖月桂酸酯、HLB值：約16(目錄值))等。 又，作為市售品的例子，亦可舉出DKS Co. Ltd.的DK ESTER(註冊商標)系列(具體而言，為SS、F-160、F-140、F-110、F-90、F-70、F-50、F-20W、F-10、FA-10E)、COSMELIKE(註冊商標)系列(具體而言，為S-10、S-50、S-70、S-110、S-160、S-190)等。Commercially available sucrose fatty acid esters can also be used. As an example of a commercially available product, RYOTO (registered trademark) Sugar Ester series of Mitsubishi-Chemical Foods Corporation (specifically, S-1170 (sucrose stearate, HLB value: about 11 (catalog value)) , S-1570 (sucrose stearate, HLB value: about 15 (catalog value)), S-1670 (sucrose stearate, HLB value: about 16 (catalog value)), P-1570 (sucrose palmitic acid Ester, HLB value: about 15 (catalog value), P-1670 (sucrose palmitate, HLB value: about 16 (catalog value)), L-1695 (sucrose laurate, HLB value: about 16 (catalog value) ))Wait. Also, as examples of commercially available products, DK ESTER (registered trademark) series of DKS Co. Ltd. (specifically, SS, F-160, F-140, F-110, F-90, F-70, F-50, F-20W, F-10, FA-10E), COSMELIKE (registered trademark) series (specifically, S-10, S-50, S-70, S-110, S -160, S-190) etc.

本實施形態之乳化組成物可以單獨含有1種蔗糖脂肪酸酯，亦可以組合2種以上的蔗糖脂肪酸酯而含有。 從還原蝦紅素在體內的吸收性的觀點考慮，蔗糖脂肪酸酯的含量相對於乳化組成物的總質量例如為0.01質量%以上為較佳，0.05質量%以上為更佳。 又，從乳化穩定性的觀點考慮，蔗糖脂肪酸酯的含量相對於乳化組成物的總質量例如為10質量%以下為較佳，5質量%以下為更佳，2質量%以下為進一步較佳。The emulsified composition of this embodiment may contain one kind of sucrose fatty acid ester alone, or may contain two or more kinds of sucrose fatty acid esters in combination. From the viewpoint of the absorption of reduced astaxanthin in the body, the content of the sucrose fatty acid ester relative to the total mass of the emulsified composition is preferably 0.01% by mass or more, and more preferably 0.05% by mass or more. Also, from the viewpoint of emulsion stability, the content of the sucrose fatty acid ester relative to the total mass of the emulsified composition is preferably, for example, 10% by mass or less, more preferably 5% by mass or less, and even more preferably 2% by mass or less. .

[生咖啡豆萃取物及蘋果萃取物] 本實施形態之乳化組成物含有選自由生咖啡豆萃取物及蘋果萃取物組成之群組中之至少1種萃取物(亦即，特定萃取物)。 亦即，本實施形態之乳化組成物可以含有生咖啡豆萃取物或蘋果萃取物，亦可以同時含有生咖啡豆萃取物和蘋果萃取物。[Green coffee bean extract and apple extract] The emulsified composition of this embodiment contains at least one extract (that is, a specific extract) selected from the group consisting of green coffee bean extract and apple extract. That is, the emulsified composition of this embodiment may contain green coffee bean extract or apple extract, or both green coffee bean extract and apple extract.

在特定萃取物中，生咖啡豆萃取物中的總多酚含量相對於生咖啡豆萃取物的總質量為40質量%以上且蘋果萃取物中的總多酚含量相對於蘋果萃取物的總質量為80質量%以上為較佳。 生咖啡豆萃取物中的總多酚含量相對於生咖啡豆萃取物的總質量為45質量%以上為更佳。 蘋果萃取物中的總多酚含量相對於蘋果萃取物的總質量為85質量%以上為更佳。In a specific extract, the total polyphenol content in the green coffee bean extract is 40% by mass or more relative to the total mass of the green coffee bean extract, and the total polyphenol content in the apple extract is relative to the total mass of the apple extract It is more preferable to be 80% by mass or more. It is more preferable that the total polyphenol content in the green coffee bean extract is 45% by mass or more relative to the total mass of the green coffee bean extract. It is more preferable that the total polyphenol content in the apple extract is 85% by mass or more relative to the total mass of the apple extract.

在特定萃取物中，生咖啡豆萃取物中的水溶性多酚含量相對於生咖啡豆萃取物的總質量為20質量%以上且蘋果萃取物中的水溶性多酚含量相對於蘋果萃取物的總質量為1質量%以上為較佳。 生咖啡豆萃取物中的水溶性多酚含量相對於生咖啡豆萃取物的總質量為40質量%以上為更佳。 蘋果萃取物中的水溶性多酚含量相對於蘋果萃取物的總質量為2質量%以上為更佳。 藉由生咖啡豆萃取物及蘋果萃取物分別含有上述範圍的水溶性多酚，萃取物本身的水溶性提高，容易抑制源自還原蝦紅素的原料之臭味，又，容易使乳化組成物低黏度化。 本揭示中的“水溶性多酚”係指，對25℃的水的溶解度為1質量%以上(10g/L以上)的多酚。In the specific extract, the water-soluble polyphenol content in the green coffee bean extract is 20% by mass or more relative to the total mass of the green coffee bean extract, and the water-soluble polyphenol content in the apple extract is relative to that of the apple extract. The total mass is preferably 1% by mass or more. The water-soluble polyphenol content in the green coffee bean extract is preferably 40% by mass or more relative to the total mass of the green coffee bean extract. The content of water-soluble polyphenols in the apple extract is preferably 2% by mass or more relative to the total mass of the apple extract. Since the green coffee bean extract and the apple extract contain water-soluble polyphenols in the above range, the water solubility of the extract itself is improved, the odor of the raw material derived from reduced astaxanthin is easily suppressed, and the composition is easily emulsified Low viscosity. The "water-soluble polyphenol" in the present disclosure refers to a polyphenol whose solubility in water at 25°C is 1% by mass or more (10 g/L or more).

特定萃取物中含有之水溶性多酚為選自由綠原酸(亦即，咖啡醯基奎尼酸)、阿魏醯基奎尼酸、二咖啡醯基奎尼酸、阿魏酸、對香豆酸、咖啡酸、兒茶素、根皮苷、原花青素、花青素及單寧組成之群組中之多酚。 其中，作為生咖啡豆萃取物中含有之水溶性多酚，可舉出綠原酸(咖啡醯基奎尼酸)、阿魏醯基奎尼酸、二咖啡醯基奎尼酸、阿魏酸、對香豆酸及咖啡酸。 又，作為蘋果萃取物中含有之水溶性多酚，可舉出綠原酸、兒茶素、根皮苷、原花青素、花青素及單寧。The water-soluble polyphenols contained in the specific extract are selected from the group consisting of chlorogenic acid (that is, coffee quinic acid), ferulic acid, dicaffeic quinic acid, ferulic acid, and p-coumaric acid , Caffeic acid, catechins, phloridin, procyanidins, anthocyanins and tannins in the group consisting of polyphenols. Among them, the water-soluble polyphenols contained in the green coffee bean extract include chlorogenic acid (caffeoquinic acid), ferulic acid, dicaffeicylquinic acid, ferulic acid, and Coumaric acid and caffeic acid. In addition, examples of water-soluble polyphenols contained in the apple extract include chlorogenic acid, catechins, phloridin, proanthocyanidins, anthocyanins, and tannins.

本揭示中的多酚及水溶性多酚的含量可藉由公知的方法測定。例如，萃取物中的多酚及水溶性多酚例如藉由高效液相色譜法(HPLC)、吸光光度法等測定，但藉由高效液相色譜法測定為較佳。 乳化組成物中的水溶性多酚亦藉由高效液相色譜法測定為較佳。 本實施形態中的藉由高效液相色譜法(HPLC)進行之多酚的量的測定可使用實施例中記載之方法。The content of polyphenols and water-soluble polyphenols in the present disclosure can be measured by a known method. For example, the polyphenols and water-soluble polyphenols in the extract are measured by high-performance liquid chromatography (HPLC), absorbance spectroscopy, etc., but it is better to measure by high-performance liquid chromatography. The water-soluble polyphenols in the emulsified composition are also preferably determined by high performance liquid chromatography. The measurement of the amount of polyphenols by high performance liquid chromatography (HPLC) in this embodiment can use the method described in the examples.

(生咖啡豆萃取物) 本實施形態中的生咖啡豆萃取物為來自從咖啡樹採摘之生咖啡豆的萃取物，係含有多酚之水溶性萃取物。 依據作為原料之生咖啡豆、萃取方法、純化方法等，生咖啡豆萃取物的成分組成會發生變動，作為多酚，含有稱為綠原酸類之綠原酸(咖啡醯基奎尼酸)、阿魏醯基奎尼酸、二咖啡醯基奎尼酸等。 其中，作為生咖啡豆萃取物，總多酚含量相對於生咖啡豆萃取物的總質量為40質量%以上者為較佳。更具體而言，生咖啡豆萃取物為含有相對於生咖啡豆萃取物的總質量為25質量%以上的作為水溶性多酚之綠原酸之萃取物為較佳，含有相對於生咖啡豆萃取物的總質量為40質量%以上的作為水溶性多酚之綠原酸類之萃取物為較佳。(Green coffee bean extract) The green coffee bean extract in this embodiment is an extract from green coffee beans picked from coffee trees, and is a water-soluble extract containing polyphenols. Depending on the raw coffee beans, extraction method, purification method, etc., the composition of the green coffee bean extract will vary. As a polyphenol, it contains chlorogenic acid called chlorogenic acid (caffeoylquinic acid), Ferulic quinic acid, dicaffeic quinic acid, etc. Among them, as the green coffee bean extract, the total polyphenol content relative to the total mass of the green coffee bean extract is preferably 40% by mass or more. More specifically, the green coffee bean extract is preferably an extract containing 25% by mass or more of chlorogenic acid as a water-soluble polyphenol relative to the total mass of the green coffee bean extract. The extract of chlorogenic acid, which is a water-soluble polyphenol, is preferably 40% by mass or more of the total mass of the extract.

作為用以獲得生咖啡豆萃取物之生咖啡豆，例如可以使用阿拉比卡種、羅布斯塔種、利比瑞卡種、阿拉巴斯塔種等中的任一品種，其產地亦無特別限定。 用以獲得生咖啡豆萃取物之萃取方法並無特別限制。 作為原料之咖啡生豆可以為未粉碎者，亦可以為粉碎者，可以依據需要進行去除雜質等前處理。As the green coffee beans used to obtain the green coffee bean extract, for example, any one of Arabica, Robusta, Liberica, and Arabica can be used, and the place of production is also not special. limited. The extraction method used to obtain the green coffee bean extract is not particularly limited. The green coffee beans used as raw materials may be unground or ground, and may be subjected to pretreatments such as removal of impurities as required.

生咖啡豆萃取物可以為過濾萃取液之後的液體，亦可以為對過濾萃取液之後的液體進行脫色等後處理而得之液體，亦可以為濃縮過濾萃取液之後的液體而得之濃縮液。又，亦可以將作成噴霧乾燥或冷凍乾燥該萃取物而得之粉末者用作生咖啡豆萃取物。 作為萃取溶劑，可舉出水、親水性有機溶劑及超臨界流體。作為親水性有機溶劑，可例示出甲醇、乙醇、2-丙醇、丙酮、甲基乙基酮等，但含水率5質量%以上的親水性有機溶劑為較佳，含水乙醇為特佳。 萃取條件並無特別限制，但常溫或加熱萃取為較佳。關於加熱溫度及加熱時間，亦能夠在能夠充分萃取、能夠維持萃取物的品質之範圍內設為各種條件。The green coffee bean extract may be a liquid obtained by filtering the extract, a liquid obtained by post-processing such as decolorization of the liquid after filtering the extract, or a concentrated liquid obtained by concentrating the liquid after filtering the extract. In addition, the powder obtained by spray-drying or freeze-drying the extract can also be used as the green coffee bean extract. Examples of extraction solvents include water, hydrophilic organic solvents, and supercritical fluids. As the hydrophilic organic solvent, methanol, ethanol, 2-propanol, acetone, methyl ethyl ketone, etc. can be exemplified, but a hydrophilic organic solvent having a water content of 5% by mass or more is preferred, and water-containing ethanol is particularly preferred. The extraction conditions are not particularly limited, but normal temperature or heating extraction is preferred. Regarding the heating temperature and heating time, various conditions can also be set within a range that can sufficiently extract and maintain the quality of the extract.

作為生咖啡豆萃取物，亦可以使用市售品。 作為市售品的例子，可舉出Oryza Oil&Fat Chemical Co. ,Ltd.的生咖啡豆萃取物-P、生咖啡豆萃取物-PA、T.HASEGAWA CO., LTD.的Flavor Holder(註冊商標)RC-30、Nurex Inc.的Svetol、toyohakko Co., Ltd.的OXCH100等。As the green coffee bean extract, commercially available products can also be used. Examples of commercially available products include Oryza Oil&Fat Chemical Co., Ltd.'s green coffee bean extract-P, green coffee bean extract-PA, and Flavor Holder (registered trademark) of T.HASEGAWA CO., LTD. RC-30, Nurex Inc.'s Svetol, toyohakko Co., Ltd.'s OXCH100, etc.

(蘋果萃取物) 本實施形態中的蘋果萃取物為來自蘋果果實的萃取物，係含有多酚之水溶性萃取物。 依據作為原料之蘋果、萃取方法、純化方法等，蘋果萃取物的成分組成會發生變動，作為多酚，含有綠原酸、兒茶素、根皮苷、槲皮素、花青素、單寧、原花青素類等。 其中，作為蘋果萃取物，總多酚含量相對於蘋果萃取物的總質量為80質量%以上者為較佳，更具體而言，含有相對於蘋果萃取物的總質量為1質量%以上的水溶性多酚量之萃取物為較佳。尤其，含有相對於蘋果萃取物的總質量為5質量%以上的根皮苷之萃取物為較佳。(Apple extract) The apple extract in this embodiment is an extract derived from apple fruit, and is a water-soluble extract containing polyphenols. Depending on the raw material, extraction method, purification method, etc., the composition of the apple extract will vary. As polyphenols, it contains chlorogenic acid, catechins, phloridin, quercetin, anthocyanins, and tannins. , Proanthocyanidins, etc. Among them, as the apple extract, it is preferable that the total polyphenol content is 80% by mass or more relative to the total mass of the apple extract, and more specifically, it contains 1% by mass or more of water-soluble relative to the total mass of the apple extract. The extract of the amount of polyphenols is preferred. In particular, an extract containing 5 mass% or more of phlorizin with respect to the total mass of the apple extract is preferable.

作為用以獲得蘋果萃取物之蘋果果實，品種並無限制，其產地亦無特別限定。 又，蘋果果實可以為未熟的果實(幼果)，亦可以為成熟的果實。 萃取中使用之蘋果果實的部位並無特別限制，例如可舉出整個果實、果肉、果皮、種子等。 用以獲得蘋果萃取物之萃取方法並無特別限制。 作為原料之蘋果果實，可以為未粉碎者，亦可以為粉碎者，只要能夠維持萃取物的品質，則可以進行去除雜質等前處理。As the apple fruit used to obtain the apple extract, there is no limitation on the variety, and the place of production is also not particularly limited. In addition, the apple fruit may be an immature fruit (young fruit) or a mature fruit. The part of the apple fruit used in the extraction is not particularly limited, and examples include the whole fruit, pulp, peel, seeds, and the like. The extraction method used to obtain the apple extract is not particularly limited. As the raw material, the apple fruit may be unpulverized or pulverized. As long as the quality of the extract can be maintained, pretreatments such as removing impurities can be performed.

蘋果萃取物可以為過濾萃取液之後的液體，亦可以為對過濾萃取液之後的液體進行脫色等後處理而得之液體，亦可以為濃縮過濾萃取液之後的液體而得之濃縮液。又，亦可以將作成噴霧乾燥或冷凍乾燥該萃取物而得之粉末者用作蘋果萃取物。 作為萃取溶劑，並無特別限制，可舉出乙醇等。 萃取條件亦無特別限制，但常溫或加熱萃取為較佳。關於加熱溫度及加熱時間，亦能夠在能夠充分萃取、能夠維持萃取物的品質之範圍內設為各種條件。The apple extract may be a liquid obtained by filtering the extract, a liquid obtained by post-processing such as decolorization of the liquid after filtering the extract, or a concentrated liquid obtained by concentrating the liquid after filtering the extract. In addition, the powder obtained by spray drying or freeze drying the extract can also be used as an apple extract. The extraction solvent is not particularly limited, and ethanol and the like can be mentioned. The extraction conditions are also not particularly limited, but normal temperature or heating extraction is preferred. Regarding the heating temperature and heating time, various conditions can also be set within a range that can sufficiently extract and maintain the quality of the extract.

作為蘋果萃取物，亦可以使用市售品。 作為市售品的例子，Unitec Foods Co.,Ltd.的Applin、THE NIKKA WHISKY DISTILLING Co., LTD的Apple Phenon粉末50、Apple Phenon SH100%粉末、Apple Phenon5水性、ICHIMARU PHARCOS Co., Ltd.的Pharcolex Apple B、MARUZEN PHARMACEUTICALS CO.,LTD.的蘋果萃取液BG-J、MARINE BIO CO., LTD.的蘋果萃取物粉末等。As the apple extract, commercially available products can also be used. As examples of commercially available products, Applin from Unitec Foods Co., Ltd., Apple Phenon powder 50 from THE NIKKA WHISKY DISTILLING Co., LTD, Apple Phenon SH 100% powder, Apple Phenon 5 water-based, and Pharcolex from ICHIMARU PHARCOS Co., Ltd. Apple B, MARUZEN PHARMACEUTICALS CO., LTD.'s apple extract BG-J, MARINE BIO CO., LTD.'s apple extract powder, etc.

從抑制源自還原蝦紅素的原料之臭味之觀點及乳化組成物的低黏度化的觀點考慮，生咖啡豆萃取物及蘋果萃取物的總固體成分含量相對於乳化組成物的總質量為0.1質量%～10質量%為較佳，0.5質量%～8質量%為更佳，1質量%～5質量%為進一步較佳。From the viewpoint of suppressing the odor of the raw material derived from reduced astaxanthin and the viewpoint of reducing the viscosity of the emulsified composition, the total solid content of the green coffee bean extract and the apple extract is relative to the total mass of the emulsified composition 0.1% by mass to 10% by mass is preferable, 0.5% by mass to 8% by mass is more preferable, and 1% by mass to 5% by mass is still more preferable.

水溶性多酚由選自由生咖啡豆萃取物及蘋果萃取組成之群組中之至少1種萃取物添加於本實施形態之乳化組成物中。 本實施形態之乳化組成物中的水溶性多酚的含量相對於乳化組成物的總質量為0.01質量%以上為較佳，0.02質量%以上為較佳，0.1質量%以上為進一步較佳。 又，從乳化穩定性的觀點考慮，水溶性多酚的含量的上限相對於乳化組成物的總質量例如為8質量%以下。The water-soluble polyphenol is added to the emulsified composition of this embodiment by at least one extract selected from the group consisting of green coffee bean extract and apple extract. The content of the water-soluble polyphenol in the emulsified composition of this embodiment is preferably 0.01% by mass or more relative to the total mass of the emulsified composition, more preferably 0.02% by mass or more, and more preferably 0.1% by mass or more. In addition, from the viewpoint of emulsion stability, the upper limit of the content of the water-soluble polyphenol is, for example, 8% by mass or less with respect to the total mass of the emulsified composition.

[其他成分] 除上述各成分以外，本實施形態之乳化組成物還可以依據需要含有1種或2種以上的其他成分。 作為其他成分，例如可舉出營養成分、有效成分、藥理成分等生理活性成分、色素、水溶性抗氧化劑、糖漿等液態糖等。 作為該等其他成分，若為能夠用於飲食品、醫藥品中者，則並無特別限制。[Other ingredients] In addition to the above-mentioned components, the emulsified composition of the present embodiment may contain one or more other components as necessary. Examples of other ingredients include nutrient ingredients, active ingredients, pharmacological ingredients, and other physiologically active ingredients, pigments, water-soluble antioxidants, liquid sugars such as syrup, and the like. There are no particular restrictions on these other components as long as they can be used in foods, beverages and pharmaceuticals.

〔乳化組成物的製造方法〕 本實施形態之乳化組成物藉由包括如下步驟之製造方法製造為較佳：製備混合含有還原蝦紅素及油性成分之油相組成物和含有水、甘油、乳化劑及特定萃取物之水相組成物而得之混合液，並藉由常規方法乳化所製備之混合液。 由於含有特定萃取物，因此本實施形態之乳化組成物含有高濃度的還原蝦紅素，並且能夠減少乳化組成物的黏度的上升，因此製造適性優異。 用於乳化之混合液可以在分別單獨製備油相組成物及水相組成物之後組合所製備之油相組成物及水相組成物而製備，亦可以一次性混合或依次混合油相組成物及水相組成物中含有之各成分而製備。[Manufacturing method of emulsified composition] The emulsified composition of this embodiment is preferably manufactured by a manufacturing method including the following steps: preparing a mixture of an oil phase composition containing reduced astaxanthin and oily components and an aqueous phase containing water, glycerin, emulsifier, and specific extracts The mixture is obtained from the composition, and the prepared mixture is emulsified by a conventional method. Since the specific extract is contained, the emulsified composition of this embodiment contains reduced astaxanthin at a high concentration, and can reduce the increase in viscosity of the emulsified composition, and therefore has excellent manufacturing suitability. The mixed liquid used for emulsification can be prepared by combining the oil phase composition and the water phase composition prepared separately after the oil phase composition and the water phase composition are separately prepared, or it can be mixed at once or mixed in sequence. Each component contained in the aqueous phase composition is prepared.

油相組成物中，依據需要，與還原蝦紅素(具體而言，為含還原蝦紅素之油)一併含有食用油脂及生殖酚等的油性抗氧化劑作為油性成分為較佳。In the oil phase composition, if necessary, it is preferable to contain oily antioxidants such as edible fats and reproductive phenols together with reduced astaxanthin (specifically, reduced astaxanthin-containing oil) as the oily component.

水相組成物中，與水、甘油及特定萃取物一併含有聚甘油脂肪酸酯、酶分解卵磷脂及蔗糖脂肪酸酯作為乳化劑為較佳。The aqueous phase composition preferably contains polyglycerin fatty acid ester, enzymatically decomposed lecithin, and sucrose fatty acid ester as an emulsifier together with water, glycerin, and a specific extract.

在乳化組成物的製造方法的一態樣中，例如，a)混合並溶解水、甘油、聚甘油脂肪酸酯、酶分解卵磷脂、蔗糖脂肪酸酯及特定萃取物而獲得水相組成物，b)混合並溶解還原蝦紅素和油性成分而獲得油相組成物，又，c)在攪拌下，混合水相組成物和油相組成物而製得混合液，並對所得之混合液進行乳化分散。In one aspect of the manufacturing method of the emulsified composition, for example, a) mixing and dissolving water, glycerin, polyglycerin fatty acid ester, enzymatic decomposition of lecithin, sucrose fatty acid ester, and specific extract to obtain an aqueous phase composition, b) Mix and dissolve the reduced astaxanthin and oily components to obtain an oil phase composition, and c) mix the water phase composition and the oil phase composition under stirring to prepare a mixed liquid, and perform Emulsification and dispersion.

在進行乳化分散時，例如，藉由如下方法同時使用2種以上的乳化裝置為較佳：使用利用攪拌器、葉輪攪拌、均質混合機或連續流通式剪斷裝置等的剪斷作用之通常的乳化裝置進行乳化之後，在高壓均質機中通過。在使用高壓均質機中情況下，能夠使乳化粒子的粒徑更接近於均勻。以使粒徑更均勻為目的，可以進行複數次乳化分散。When performing emulsification and dispersion, for example, it is better to use two or more emulsification devices at the same time by the following method: use the usual shearing action of a stirrer, impeller stirring, homomixer, or continuous flow-through shearing device, etc. After emulsification by the emulsifying device, it passes through a high-pressure homogenizer. In the case of using a high-pressure homogenizer, the particle size of the emulsified particles can be made closer to uniform. For the purpose of making the particle diameter more uniform, it can be emulsified and dispersed several times.

高壓均質機包括具有固定有處理液的流路之腔室之腔室型高壓均質機及具有均質閥之均質閥型高壓均質機。 均質閥型高壓均質機能夠容易調節處理液的流路的寬度，因此能夠任意設定操作時的壓力及流量，其操作範圍廣，因此能夠在製造本實施形態之乳化組成物時較佳地使用。 儘管操作的自由度低，但容易製作提高壓力之機構，因此當為需要超高壓之用途時，亦能夠適當使用腔室型高壓均質機。The high-pressure homogenizer includes a chamber-type high-pressure homogenizer with a chamber in which a flow path of the treatment liquid is fixed, and a homogenization valve-type high-pressure homogenizer with a homogenization valve. The homogenizing valve type high-pressure homogenizer can easily adjust the width of the flow path of the treatment liquid, and therefore can arbitrarily set the pressure and flow rate during operation, and has a wide operation range. Therefore, it can be preferably used when manufacturing the emulsified composition of this embodiment. Although the degree of freedom of operation is low, it is easy to make a mechanism to increase the pressure. Therefore, when the application requires ultra-high pressure, a chamber-type high-pressure homogenizer can be used appropriately.

作為腔室型高壓均質機，可舉出MICROFLUIDIZER(Microfluidics公司)、NANOMIZER (yoshida kikai co., ltd.)、ULTIMIZER(SUGINO MACHINE LIMITED CO.,LTD.)等。 作為均質閥型高壓均質機，可舉出Gaulin型均質機(APV公司)、Ranie型均質機(Ranie公司)、高壓均質機(Niro Soavi公司製)、均質機(SANWA Machinery Trading Co., LTD.)、高壓均質機(IZUMI FOOD MACHINERY)、超高壓均質機(IKA公司)等。As a chamber type high-pressure homogenizer, MICROFLUIDIZER (Microfluidics company), NANOMIZER (yoshida kikai co., ltd.), ULTIMIZER (SUGINO MACHINE LIMITED CO., LTD.), etc. can be mentioned. Examples of the homogenizing valve type high-pressure homogenizer include Gaulin type homogenizer (APV company), Ranie type homogenizer (Ranie company), high-pressure homogenizer (manufactured by Niro Soavi), and homogenizer (SANWA Machinery Trading Co., LTD. ), high-pressure homogenizer (IZUMI FOOD MACHINERY), ultra-high-pressure homogenizer (IKA company), etc.

高壓均質機的壓力為較佳為50MPa以上，更佳為50MPa以上且250MPa以下，進一步較佳為100MPa以上且250MPa以下。 從保持乳化粒子的粒徑之觀點考慮，所得之乳化組成物在剛通過腔室之後30秒以內、較佳為3秒以內藉由某種冷却器冷却為較佳。The pressure of the high-pressure homogenizer is preferably 50 MPa or more, more preferably 50 MPa or more and 250 MPa or less, and still more preferably 100 MPa or more and 250 MPa or less. From the viewpoint of maintaining the particle size of the emulsified particles, the obtained emulsified composition is preferably cooled by some kind of cooler within 30 seconds, preferably within 3 seconds, immediately after passing through the chamber.

如上獲得乳化組成物，具體而言，獲得水中油型乳化組成物。 再者，可以對所得之乳化組成物實施脫泡處理。As described above, an emulsified composition is obtained, specifically, an oil-in-water type emulsified composition is obtained. Furthermore, the obtained emulsified composition may be subjected to defoaming treatment.

(乳化組成物中的己醛的含量) 源自還原蝦紅素的原料之臭味源自複數個物質，作為其原因物質之一，可舉出己醛。 因此，從減少臭味之觀點考慮，己醛的含量相對於乳化組成物的總質量為3.5ppm以下為較佳，2.5ppm以下為更佳，2.0ppm以下為進一步較佳，1.5ppm以下為特佳。(The content of hexanal in the emulsified composition) The odor derived from the raw material of reduced astaxanthin originates from multiple substances, and one of the causative substances is hexanal. Therefore, from the viewpoint of reducing odor, the content of hexanal relative to the total mass of the emulsified composition is preferably 3.5 ppm or less, more preferably 2.5 ppm or less, more preferably 2.0 ppm or less, and particularly 1.5 ppm or less. good.

測定本實施形態之乳化組成物中的己醛的含量之方法並無特別限制，但色譜分析為較佳，氣相色譜分析或液相色譜分析為更佳。 在此，本實施形態之乳化組成物中的己醛的含量設為使用氣相色譜質量分析而測定之值，該氣相色譜質量分析中使用實施例中記載之氦氣。The method for measuring the content of hexanal in the emulsified composition of this embodiment is not particularly limited, but chromatographic analysis is preferable, and gas chromatography or liquid chromatography is more preferable. Here, the content of hexanal in the emulsified composition of the present embodiment is set to a value measured using gas chromatography mass analysis, and the helium gas described in the examples is used in this gas chromatography mass analysis.

(乳化組成物的黏度) 本實施形態之乳化組成物的黏度並無特別限定，但從乳化分散等製造適性的觀點考慮，在25℃下為450mPa·s以下為較佳，400mPa·s以下為更佳，350mPa·s以下為進一步較佳。 25℃下的乳化組成物的黏度的下限值並無特別限制，例如可舉出50mPa·s以上。 又，40℃下的乳化組成物的黏度為350mPa·s以下為較佳，300mPa·s以下為更佳，250mPa·s以下為進一步較佳。 40℃下的乳化組成物的黏度的下限值並無特別限制，例如可舉出40mPa·s以上。(Viscosity of emulsified composition) The viscosity of the emulsified composition of this embodiment is not particularly limited, but from the viewpoint of manufacturing suitability such as emulsification and dispersion, it is preferably 450 mPa·s or less at 25°C, more preferably 400 mPa·s or less, and 350 mPa·s or less For further better. The lower limit of the viscosity of the emulsified composition at 25°C is not particularly limited, and for example, 50 mPa·s or more can be mentioned. In addition, the viscosity of the emulsified composition at 40°C is preferably 350 mPa·s or less, more preferably 300 mPa·s or less, and even more preferably 250 mPa·s or less. The lower limit of the viscosity of the emulsified composition at 40°C is not particularly limited, and for example, 40 mPa·s or more can be mentioned.

乳化組成物的黏度的測定使用按照JIS Z 8803：2011測定之方法。For the measurement of the viscosity of the emulsified composition, the method measured in accordance with JIS Z 8803:2011 was used.

(乳化粒子的平均粒徑) 本實施形態之乳化組成物中的乳化粒子的平均粒徑(體積平均粒徑)並無特別限定，但5nm～200nm為較佳，從乳化組成物的良好的透明性和穩定性的觀點考慮，設為10nm～150nm為更佳，設為10nm～120nm為進一步較佳。(Average particle size of emulsified particles) The average particle diameter (volume average particle diameter) of the emulsified particles in the emulsified composition of this embodiment is not particularly limited, but it is preferably 5 nm to 200 nm. From the viewpoint of good transparency and stability of the emulsified composition, It is more preferable to set it as 10nm-150nm, and it is still more preferable to set it as 10nm-120nm.

乳化粒子的平均粒徑(體積平均粒徑)能夠藉由市售的粒度分布計等測量。作為粒度分布測定的方法，可舉出光學顯微鏡法、共聚焦雷射顯微鏡法、電子顯微鏡法、原子間力顯微鏡法、靜態光散射法、雷射衍射法、動態光散射法、離心沉降法、電脈衝測量法、色譜法、超音波衰減法等，但並不限定於此。 粒徑測定藉由動態光散射法進行為較佳。作為使用動態光散射法之市售的測定裝置，可舉出NANOTRAC UPA(商品名、Nikkiso Co., Ltd.)、動態光散射式粒徑分布測定裝置LB-550(商品名、HORIBA, Ltd.)、高濃度粒徑分析儀FPAR-1000(商品名、OTSUKA ELECTRONICS Co.,LTD)等，但只要為能夠基於動態光散射法的原理測定粒徑者，則測定裝置並不限定於此。The average particle diameter (volume average particle diameter) of the emulsified particles can be measured with a commercially available particle size distribution meter or the like. As the method of measuring the particle size distribution, optical microscopy, confocal laser microscopy, electron microscopy, atomic force microscopy, static light scattering, laser diffraction, dynamic light scattering, centrifugal sedimentation, Electric pulse measurement method, chromatography method, ultrasonic attenuation method, etc., but not limited to these. The particle size measurement is preferably carried out by a dynamic light scattering method. Examples of commercially available measuring devices using the dynamic light scattering method include NANOTRAC UPA (trade name, Nikkiso Co., Ltd.), and dynamic light scattering particle size distribution measuring device LB-550 (trade name, HORIBA, Ltd.). ), high-concentration particle size analyzer FPAR-1000 (trade name, OTSUKA ELECTRONICS Co., LTD), etc. However, as long as the particle size can be measured based on the principle of dynamic light scattering, the measuring device is not limited to this.

乳化粒子的平均粒徑例如能夠採用使用OTSUKA ELECTRONICS Co.,LTD、高濃度粒徑分析儀FPAR1000(商品名)將稀釋100倍之乳化組成物放入裝置內的樣品室中並在25℃下測定而得之值，以50%累積粒徑測定。The average particle size of the emulsified particles can be measured at 25°C by placing a 100-fold diluted emulsified composition in the sample chamber of the device using OTSUKA ELECTRONICS Co., LTD, high-concentration particle size analyzer FPAR1000 (trade name), for example. The obtained value is measured with 50% cumulative particle size.

(乳化組成物的粉末化) 本實施形態之乳化組成物能夠藉由乾燥而成為被粉末化之形態。 使乳化組成物粉末化時的乾燥方法並無特別限定，能夠使用噴霧乾燥、混練造粒、冷凍乾燥等常規方法。 被粉末化之乳化組成物能夠藉由使其懸浮於含有水之溶劑中而用作乳化組成物。(Powdering of emulsified composition) The emulsified composition of this embodiment can be dried into a powdered form. The drying method when pulverizing the emulsified composition is not particularly limited, and conventional methods such as spray drying, kneading granulation, and freeze drying can be used. The powdered emulsified composition can be used as an emulsified composition by suspending it in a solvent containing water.

在被粉末化之乳化組成物中，在提高粉末形態下的流動性及懸浮時的分散性之情況下，盡可能去除水相的介質(亦即，水)為較佳。水相的介質的去除只要藉由基於噴霧乾燥機之噴霧乾燥等加熱乾燥方法進行即可。In the powdered emulsified composition, in order to improve the fluidity in the powder form and the dispersibility during suspension, it is preferable to remove the medium of the water phase (that is, water) as much as possible. The removal of the medium in the water phase may be performed by a heat drying method such as spray drying using a spray dryer.

在乳化組成物的粉末化中，能夠依據需要進一步含有粉末化所需之該領域中公知的物質。又，粉末化所需之物質的含量並無特別限定，能夠適當設定。In the powdering of the emulsified composition, if necessary, a substance known in the art required for powdering can be further contained. In addition, the content of the substance required for powdering is not particularly limited, and can be appropriately set.

在使乳化組成物粉末化時，依據需要，例如能夠添加羧甲基纖維素、羥乙基纖維素、羥丙基纖維素、羥丙基甲基纖維素、聚乙烯醇、聚乙烯吡咯啶酮等高分子物質；***膠、黃蓍膠、明膠等天然高分子物質；粉末乳糖、酪蛋白、微晶纖維素、澱粉、小麥粉、糊精、二氧化矽等添加劑。When powdering the emulsified composition, if necessary, for example, carboxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, polyvinyl alcohol, and polyvinylpyrrolidone can be added. High molecular substances such as gum arabic, tragacanth, gelatin and other natural high molecular substances; powdered lactose, casein, microcrystalline cellulose, starch, wheat flour, dextrin, silica and other additives.

〔用途〕 本實施形態之乳化組成物能夠適用於食品或飲料(功能性食品或飲料、健康食品或飲料等)、醫藥品、準藥品、化妝品等各種用途，其中，高濃度含有還原蝦紅素，並且能夠減少源自還原蝦紅素的原料之臭味，因此本實施形態之乳化組成物能夠較佳地用於食品或飲料，尤其較佳地用於飲料。 作為適用本實施形態之乳化組成物之食品、醫藥品、準藥品或化妝品的劑型，例如可舉出液體製劑及乾燥該液體製劑而得之固體製劑(散劑、顆粒劑等)。〔use〕 The emulsified composition of this embodiment can be applied to various applications such as foods or beverages (functional foods or beverages, health foods or beverages, etc.), pharmaceuticals, quasi-drugs, and cosmetics. Among them, it contains reduced astaxanthin at a high concentration and can The odor of raw materials derived from reduced astaxanthin is reduced, so the emulsified composition of this embodiment can be preferably used in food or beverages, and particularly preferably in beverages. Examples of dosage forms of foods, pharmaceuticals, quasi-drugs, or cosmetics to which the emulsified composition of this embodiment are applied include liquid preparations and solid preparations (powders, granules, etc.) obtained by drying the liquid preparations.

本實施形態之乳化組成物能夠適用於液體製劑及乾燥該液體製劑而得之固體製劑(例如，硬膠囊、軟膠囊、片劑等)。該等製劑還能夠依據劑型添加賦形劑、崩解劑、結合劑、潤滑劑、界面活性劑、水溶性高分子、甜味劑、調味劑、酸味劑等而按照常規方法製造。再者，適用本實施形態之乳化組成物之固體製劑可以藉由公知的方法實施包衣或糖衣。The emulsified composition of this embodiment can be applied to liquid preparations and solid preparations obtained by drying the liquid preparations (for example, hard capsules, soft capsules, tablets, etc.). These preparations can also be manufactured in accordance with conventional methods by adding excipients, disintegrating agents, binders, lubricants, surfactants, water-soluble polymers, sweeteners, flavoring agents, sour agents, etc. according to the dosage form. Furthermore, the solid preparation to which the emulsified composition of this embodiment is applied can be coated or sugar-coated by a known method.

(軟膠囊製劑) 本實施形態之乳化組成物的適當的適用形態之一為含有本實施形態之乳化組成物之軟膠囊製劑。亦即，本揭示的軟膠囊製劑藉由將含有本實施形態之乳化組成物之內容物封裝到軟膠囊覆膜內而得。 本揭示的軟膠囊製劑中的內容物能夠含有相對於軟膠囊製劑的總量為0.0001質量%～95質量%的本實施形態之乳化組成物。(Soft capsule preparation) One of the suitable application forms of the emulsified composition of this embodiment is a soft capsule preparation containing the emulsified composition of this embodiment. That is, the soft capsule preparation of the present disclosure is obtained by encapsulating the content containing the emulsified composition of this embodiment in the soft capsule film. The content in the soft capsule preparation of the present disclosure can contain the emulsified composition of the present embodiment in an amount of 0.0001% by mass to 95% by mass relative to the total amount of the soft capsule preparation.

作為形成軟膠囊覆膜(以下，亦簡稱為覆膜。)之基材(以下，亦稱為覆膜形成用組成物。)，從覆膜的透明性等觀點考慮，以瓊脂、明膠、結冷膠為主成分之基材為較佳。例如，在將明膠作為覆膜用基材之情況下，軟膠囊覆膜由含有明膠、可塑劑及水之明膠覆膜液製備。作為所使用之明膠，可舉出明膠、酸性明膠、鹼性明膠、肽明膠、低分子明膠、明膠衍生物等。 又，軟膠囊覆膜可以含有可塑劑，作為可塑劑，能夠舉出甘油；丙二醇、聚乙二醇等二醇類；玉米糖漿、蔗糖、果糖、山梨糖醇、甘露糖醇等糖類；結晶纖維素、澱粉類、低取代度羥丙基纖維素、乙基纖維素等水不溶性纖維素等。再者，該等可塑劑可以單獨使用1種，亦可以任意組合2種以上使用。作為可塑劑，甘油為較佳。As a base material (hereinafter, also referred to as a composition for forming a film) for forming a soft capsule film (hereinafter also referred to as a film.), from the viewpoint of transparency of the film, agar, gelatin, and The base material with cold glue as the main component is preferred. For example, in the case of using gelatin as the substrate for coating, the soft capsule coating is prepared from a gelatin coating liquid containing gelatin, a plasticizer, and water. Examples of the gelatin used include gelatin, acid gelatin, alkaline gelatin, peptide gelatin, low-molecular gelatin, and gelatin derivatives. In addition, the soft capsule film may contain a plasticizer. Examples of the plasticizer include glycerin; glycols such as propylene glycol and polyethylene glycol; sugars such as corn syrup, sucrose, fructose, sorbitol, and mannitol; crystalline fiber Vegetables, starches, low-substituted hydroxypropyl cellulose, ethyl cellulose and other water-insoluble celluloses. In addition, these plasticizers may be used individually by 1 type, and may be used in combination of 2 or more types arbitrarily. As the plasticizer, glycerin is preferred.

可以將通常在食品領域中使用之添加成分適當配合到軟膠囊製劑(內容物或覆膜)中。作為添加成分的例子，可舉出色素或顏料等著色劑、保藏劑、香料、果汁、各種維生素類、動植物萃取物類、胺基酸類、礦物質、著色料、增稠劑、pH調整劑、防腐劑、崩解劑、界面活性劑、調味劑、除臭劑、甜味劑、有機酸等成分，能夠依據需要從該等成分中適當選擇而配合。The additive components generally used in the food field can be appropriately blended into the soft capsule preparation (content or film). Examples of additional components include colorants such as pigments or pigments, preservatives, fragrances, fruit juices, various vitamins, animal and plant extracts, amino acids, minerals, colorants, thickeners, pH adjusters, Components such as preservatives, disintegrants, surfactants, flavoring agents, deodorants, sweeteners, organic acids, etc., can be appropriately selected from these components and blended as needed.

作為軟膠囊製劑的製造方法，例如可舉出藉由(i)分別製備膠囊的內容物及覆膜形成用組成物之步驟(以下，稱為組成物製備步驟。)、(ii)將內容物封裝到所得之覆膜形成用組成物內並將其成形、乾燥而獲得中間物製劑之步驟(以下，稱為成形步驟。)、(iii)乾燥所得之中間物製劑之步驟(以下，稱為乾燥步驟。)適當製造之方法。As a manufacturing method of a soft capsule preparation, for example, a step of (i) separately preparing the contents of the capsule and the composition for forming a film (hereinafter referred to as the composition preparation step), (ii) the contents The step of encapsulating the obtained film-forming composition, forming and drying it to obtain an intermediate formulation (hereinafter referred to as the forming step.), (iii) the step of drying the obtained intermediate formulation (hereinafter referred to as Drying step.) Appropriate manufacturing method.

在組成物製備步驟中，分別製備含有本實施形態之乳化組成物之內容物及覆膜形成用組成物。本實施形態之乳化組成物的製備方法如上所述。又，覆膜形成用組成物只要製備成使組成物中含有之預定的成分溶解而成之溶液即可。In the composition preparation step, the content containing the emulsified composition of this embodiment and the composition for forming a film are prepared separately. The preparation method of the emulsified composition of this embodiment is as described above. In addition, the composition for forming a coating film may be prepared as a solution in which predetermined components contained in the composition are dissolved.

在成形步驟中，將含有本實施形態之乳化組成物之內容物封裝到使用覆膜形成用組成物形成之覆膜內，並將其成形、乾燥而獲得中間物製劑。In the forming step, the content containing the emulsified composition of the present embodiment is encapsulated in a film formed using the composition for forming a film, and this is formed and dried to obtain an intermediate preparation.

在本揭示的軟膠囊製劑中，針對覆膜形成用組成物之內容物的封裝能夠按照先前公知的軟膠囊製劑的製造法(例如，平板法或旋轉模法)進行。In the soft capsule preparation of the present disclosure, the encapsulation of the contents of the composition for forming a film can be performed in accordance with a conventionally known soft capsule preparation method (for example, a flat plate method or a rotary mold method).

在乾燥步驟中，乾燥在成形步驟中獲得之中間物製劑。藉由完成本步驟，可獲得作為成品之軟膠囊製劑。In the drying step, the intermediate preparation obtained in the forming step is dried. By completing this step, a soft capsule preparation as a finished product can be obtained.

適用於乾燥步驟之乾燥機構並無特別限定，能夠使用滾筒乾燥機(亦即，旋轉滾筒式乾燥機)等公知的乾燥機。 乾燥時的溫度、時間等條件並無特別限制，能夠依據食品組成物中含有之成分及膠囊覆膜中含有之成分的種類適當調整。The drying mechanism suitable for the drying step is not particularly limited, and a known dryer such as a drum dryer (that is, a rotary drum dryer) can be used. Conditions such as temperature and time during drying are not particularly limited, and can be appropriately adjusted according to the types of components contained in the food composition and the components contained in the capsule film.

作為軟膠囊製劑的形狀，並無特別限制，橢圓(OVAL)、長方形(OBLONG)、球狀(ROUND)等中任一形狀皆能夠採用。能夠適用本領域中公知的方法或裝置，以形成該等形狀。The shape of the soft capsule preparation is not particularly limited, and any shape such as oval (OVAL), rectangular (OBLONG), spherical (ROUND), etc. can be adopted. It is possible to apply methods or devices known in the art to form these shapes.

(飲料) 本實施形態之乳化組成物能夠使用水等溶劑稀釋而製成飲料。 本實施形態之乳化組成物高濃度含有還原蝦紅素，並且為低黏度。因此，在使用水等溶劑稀釋本實施形態之乳化組成物而製造飲料時，製造適性優異(去除異物為目的之過濾變得容易、與溶劑稀釋時的操作性提高等)。 亦可以在製成粉末等固體製劑之本實施形態之乳化組成物中添加水等溶劑而製成飲料。 在製成飲料之情況下，能夠含有相對於飲料的總量較佳為0.0001質量%～50質量%的本實施形態之乳化組成物，能夠含有相對於飲料的總量更佳為0.1質量%～20質量%的本實施形態之乳化組成物。(Drink) The emulsified composition of this embodiment can be diluted with a solvent such as water to prepare a beverage. The emulsified composition of this embodiment contains reduced astaxanthin at a high concentration and has a low viscosity. Therefore, when the emulsified composition of the present embodiment is diluted with a solvent such as water to produce a beverage, it is excellent in manufacturing suitability (filtration for the purpose of removing foreign matter is facilitated, and the workability when diluted with a solvent is improved). It is also possible to add a solvent such as water to the emulsified composition of the present embodiment which is made into a solid preparation such as a powder to make a beverage. In the case of a beverage, the emulsified composition of the present embodiment can be contained in an amount of preferably 0.0001% to 50% by mass relative to the total amount of the beverage, and can be contained in an amount of preferably 0.1% to 50% by mass relative to the total amount of the beverage. 20% by mass of the emulsified composition of this embodiment.

藉由在飲料中配合甜味劑、香料、酸味劑、增稠穩定劑、抗氧化劑等，能夠適當調整作為飲料之味道等。By adding sweeteners, flavors, sour agents, thickening stabilizers, antioxidants, etc. to the beverage, the taste of the beverage can be adjusted appropriately.

作為甜味劑，只要為帶有甜味之材料，則可以為任何材料。例如，可舉出果汁、糖類或高甜度甜味劑等。作為糖類，可舉出葡萄糖、果糖、半乳糖、異構化果糖等單糖類、蔗糖、乳糖、巴拉金糖等雙糖類、果寡糖、異麥芽寡糖、半乳寡糖、巴拉金糖等寡糖類、例如赤藻糖醇、山梨糖醇、木糖醇、甘露糖醇等單糖醇類、麥芽糖醇、異麥芽糖醇、乳糖醇等雙糖醇類、麥芽三糖醇、異麥芽三糖醇、葡萄基麥芽糖醇等三糖醇類、寡糖醇等四糖以上的醇類等糖醇。例如，作為高甜度甜味劑，可舉出甜菊、阿斯巴甜、糖精、甘草素、索馬甜、蔗糖素、乙醯磺胺酸鉀等。As the sweetener, any material may be used as long as it is a sweet material. For example, fruit juices, sugars, high-intensity sweeteners, etc. can be mentioned. Examples of sugars include monosaccharides such as glucose, fructose, galactose, and isomerized fructose, disaccharides such as sucrose, lactose, and palatinose, fructo-oligosaccharides, isomalto-oligosaccharides, galacto-oligosaccharides, and palatinoses. Oligosaccharides such as gold sugar, such as monosaccharide alcohols such as erythritol, sorbitol, xylitol, and mannitol, disaccharide alcohols such as maltitol, isomalt, and lactitol, maltotriitol, Sugar alcohols such as triose alcohols such as isomalt and glucyl maltitol, and oligosaccharide alcohols such as tetrasaccharide or higher alcohols. For example, examples of high-intensity sweeteners include stevia, aspartame, saccharin, glycyrrhizin, thaumatin, sucralose, potassium acesulfame and the like.

作為香料，例如可舉出天然香料及合成香料。 作為天然香料，例如可舉出以草根、樹皮、花、果實、果皮或其他動植物為材料按照常規方法製備之含香味成分之物質等。又，作為天然香料，可舉出藉由蒸汽蒸餾法、擠壓法、萃取法等對天然材料進行處理、分離而得之精油等。 作為合成香料，例如可舉出源自咖啡之香料、源自紅茶之香料、源自綠茶之香料、源自烏龍茶之香料、源自可可之香料、源自草藥之香料、源自香辛料之香料、源自水果之香料等。Examples of fragrances include natural fragrances and synthetic fragrances. Examples of natural flavors include flavor-containing substances prepared by conventional methods using grass roots, bark, flowers, fruits, fruit peels, or other animals and plants. In addition, as natural fragrances, essential oils obtained by processing and separating natural materials by steam distillation, extrusion, extraction, and the like can be cited. Examples of synthetic flavors include coffee-derived spices, black tea-derived spices, green tea-derived spices, oolong tea-derived spices, cocoa-derived spices, herbal medicine-derived spices, spice-derived spices, Spices derived from fruits, etc.

飲料藉由填充到容器中而製成容器裝飲料。 作為用於飲料之容器，只要為用作飲料用容器者即可，例如可舉出寶特瓶、紙盒包、玻璃容器、鋁罐、鋼罐等。The beverage is made into a containerized beverage by filling the container. The container used for beverages may be those used as beverage containers, and examples thereof include PET bottles, cartons, glass containers, aluminum cans, and steel cans.

關於飲料的pH，20℃下的pH為2.0～9.0為較佳，2.5～7.0為更佳，2.5～5.0為特佳。若pH為2.0以上，則作為飲用為較佳，若pH為9.0以下，則能夠充分獲得作為飲料之風味穩定化效果。 [實施例]Regarding the pH of the beverage, the pH at 20°C is preferably 2.0 to 9.0, more preferably 2.5 to 7.0, and particularly preferably 2.5 to 5.0. If the pH is 2.0 or more, it is preferable for drinking, and if the pH is 9.0 or less, the flavor stabilization effect as a beverage can be sufficiently obtained. [Example]

以下，在實施例中對本實施形態之乳化組成物進行詳細說明。然而，本實施形態之乳化組成物不受該等實施例的任何限定。再者，若無特別說明，則“%”及“份”為質量基準。 在實施例中製備之乳化組成物能夠適當利用於食品(功能性食品、健康食品、飲料等)、醫藥品、準藥品或化妝品中。Hereinafter, the emulsified composition of this embodiment will be described in detail in Examples. However, the emulsified composition of this embodiment is not limited at all by these examples. In addition, unless otherwise specified, "%" and "parts" are quality standards. The emulsified composition prepared in the examples can be suitably used in foods (functional foods, health foods, beverages, etc.), pharmaceuticals, quasi-drugs, or cosmetics.

[實施例1～45、比較例1～5] (乳化組成物的製備) 以表1～4所示之組成分別混合並溶解油相組成物用的各成分及水相組成物用的各成分，分別獲得水相組成物及油相組成物。使用磁力攪拌器邊攪拌所得之水相組成物及油相組成物邊進行混合而獲得混合液。 進而，在藉由攪拌器繼續攪拌之同時歷經30分鐘將混合液加熱至70℃之後，使用TK均質混合機(PRIMIX Corporation)賦予3分鐘3000rpm(revolutions per minute，每分鐘轉速)的剪斷力，製備了水中油型乳化組成物。 藉由作為高壓分散裝置之Star Burst Mini機(SUGINO MACHINE LIMITED CO.,LTD.)以200MPa的壓力對所得之水中油型乳化組成物進行3次處理，藉此獲得實施例1～45及比較例1～5的水中油型乳化組成物。[Examples 1 to 45, Comparative Examples 1 to 5] (Preparation of emulsified composition) The components for the oil phase composition and the components for the water phase composition were mixed and dissolved with the compositions shown in Tables 1 to 4 to obtain the water phase composition and the oil phase composition, respectively. The aqueous phase composition and the oil phase composition obtained were mixed while stirring using a magnetic stirrer to obtain a mixed liquid. Furthermore, after the mixture was heated to 70°C for 30 minutes while continuing to stir with the stirrer, a TK homomixer (PRIMIX Corporation) was used to apply a shear force of 3000 rpm (revolutions per minute) for 3 minutes, An oil-in-water emulsion composition was prepared. The obtained oil-in-water emulsified composition was treated three times with a Star Burst Mini machine (SUGINO MACHINE LIMITED CO., LTD.) as a high-pressure dispersing device at a pressure of 200 MPa, thereby obtaining Examples 1 to 45 and Comparative Examples 1 to 5 oil-in-water emulsion composition.

表1～4所示之各成分的詳細內容如下。 ·紅球藻萃取物1：FUJIFILM ASTAXANTHIN S(原ASTOTS(註冊商標)-S、含源自紅球藻之還原蝦紅素之油、色價3500～5500、含有20質量%的還原蝦紅素、含有79.8%的源自紅球藻之天然油脂、含有0.2%的迷迭香萃取物(油溶性抗氧化劑)、FUJIFILM Corporation)。 ·紅球藻萃取物2：FUJIFILM ASTAXANTHIN SSC(含源自紅球藻之還原蝦紅素之油、色價6500～8500、含有35質量%的還原蝦紅素、含有64.8質量%的源自紅球藻之天然油脂、含有0.2質量%的迷迭香萃取物(油溶性抗氧化劑)、FUJIFILM Corporation) ·紅球藻萃取物3：Asta Pure(註冊商標)20%(含源自紅球藻之還原蝦紅素之油、色價3500～5500、含有20質量%的還原蝦紅素、含有5質量%的橄欖油、含有74.8%質量%的源自紅球藻之天然油脂、含有0.2質量%的迷迭香萃取物(油溶性抗氧化劑)、Algatechnologies Ltd) ·食用油脂1：COCONARD(註冊商標) MT(甘油三(辛酸酯/癸酸酯)、Kao Corporation) ·食用油脂2：O.D.O(甘油三(辛酸酯/癸酸酯)、The Nisshin OilliO Group, Ltd.) ·混合生殖酚(油溶性抗氧化劑)：RIKEN E油800(RIKEN VITAMIN CO., LTD.) ·食品添加物甘油1：食品添加物甘油(NOF CORPORATION) ·食品添加物甘油2：食品添加物甘油(Kao Corporation) ·聚甘油脂肪酸酯1：POEM J-0381V(脂肪酸的碳數：18、脂肪酸的種類：不飽和脂肪酸、十甘油單油酸酯、RIKEN VITAMIN CO., LTD.) ·聚甘油脂肪酸酯2：Nikkol Decaglyn1-OV(脂肪酸的碳數：18、脂肪酸的種類：不飽和脂肪酸、十甘油單油酸酯、Nikko Chemicals Co.,Ltd.) ·聚甘油脂肪酸酯3：Nikkol Decaglyn1-L(脂肪酸的碳數：12、脂肪酸的種類：飽和脂肪酸、十甘油單月桂酸酯、Nikko Chemicals Co.,Ltd.) ·聚甘油脂肪酸酯4：Nikkol Decaglyn1-M(脂肪酸的碳數：14、脂肪酸的種類：飽和脂肪酸、十甘油單肉豆蔻酸酯、Nikko Chemicals Co.,Ltd.) ·聚甘油脂肪酸酯5：Nikkol Decaglyn1-PVEX(脂肪酸的碳數：16、脂肪酸的種類：飽和脂肪酸、十甘油單棕櫚酸酯、Nikko Chemicals Co.,Ltd.) ·聚甘油脂肪酸酯6：Sunsoft Q-18S(脂肪酸的碳數：18、脂肪酸的種類：飽和脂肪酸、十甘油單硬脂酸酯、Taiyo Kagaku Co.,Ltd.) ·酶分解卵磷脂：SLP White Lyso(Tsuji Oil Mills co.,Ltd.) ·蔗糖脂肪酸酯1：RYOTO Sugar Ester S-1670(商品名、Mitsubishi-Chemical Foods Corporation) ·蔗糖脂肪酸酯2：DK ESTER SS(DKS Co. Ltd.) ·生咖啡豆萃取物：生咖啡豆萃取物P(總多酚含量：48質量%、水溶性多酚含量：25質量%、Oryza Oil&Fat Chemical Co.,Ltd.) ·蘋果萃取物：Applin(總多酚含量：80質量%、水溶性多酚含量：1質量%、Unitec Foods Co.,Ltd.) ·槲皮素：QUERCETIN SP-85(槲皮素含量：85質量%、YOKOHAMA OILS & FATS INDUSTRY CO., LTD.) ·水：純淨水The details of each component shown in Tables 1 to 4 are as follows. ·Haematococcus extract 1: FUJIFILM ASTAXANTHIN S (formerly ASTOTS (registered trademark)-S, oil containing reduced astaxanthin derived from Haematococcus, color value 3500-5500, containing 20% by mass of reduced astaxanthin , Contains 79.8% of natural oils derived from Haematococcus, 0.2% of rosemary extract (oil-soluble antioxidant), FUJIFILM Corporation). ·Haematococcus extract 2: FUJIFILM ASTAXANTHIN SSC (contains reduced astaxanthin derived from Haematococcus oil, color value of 6500-8500, contains 35 mass% of reduced astaxanthin, contains 64.8 mass% of red Natural oils of chlorella, rosemary extract (oil-soluble antioxidant) containing 0.2% by mass, FUJIFILM Corporation) ·Haematococcus extract 3: Asta Pure (registered trademark) 20% (contains reduced astaxanthin oil derived from Haematococcus, color value 3500-5500, contains 20% by mass of reduced astaxanthin, contains 5 mass % Olive oil, 74.8% by mass of natural oil derived from Haematococcus, 0.2% by mass of rosemary extract (oil-soluble antioxidant), Algatechnologies Ltd) ·Edible oil 1: COCONARD (registered trademark) MT (triglyceride (caprylate/caprate), Kao Corporation) ·Edible oil 2: O.D.O (Triglyceride (caprylate/caprate), The Nisshin OilliO Group, Ltd.) ·Mixed reproductive phenol (oil-soluble antioxidant): RIKEN E oil 800 (RIKEN VITAMIN CO., LTD.) ·Food additive glycerin 1: Food additive glycerin (NOF CORPORATION) ·Food additive glycerin 2: Food additive glycerin (Kao Corporation) ·Polyglycerol fatty acid ester 1: POEM J-0381V (carbon number of fatty acid: 18, fatty acid type: unsaturated fatty acid, decaglycerol monooleate, RIKEN VITAMIN CO., LTD.) ·Polyglycerol fatty acid ester 2: Nikkol Decaglyn1-OV (carbon number of fatty acid: 18, type of fatty acid: unsaturated fatty acid, decaglycerol monooleate, Nikko Chemicals Co., Ltd.) ·Polyglycerol fatty acid ester 3: Nikkol Decaglyn1-L (the carbon number of the fatty acid: 12, the type of fatty acid: saturated fatty acid, decaglycerol monolaurate, Nikko Chemicals Co., Ltd.) ·Polyglycerol fatty acid ester 4: Nikkol Decaglyn1-M (the carbon number of fatty acid: 14, the type of fatty acid: saturated fatty acid, decaglycerol monomyristate, Nikko Chemicals Co., Ltd.) ·Polyglycerol fatty acid ester 5: Nikkol Decaglyn1-PVEX (carbon number of fatty acid: 16, fatty acid type: saturated fatty acid, decaglycerol monopalmitate, Nikko Chemicals Co., Ltd.) ·Polyglycerol fatty acid ester 6: Sunsoft Q-18S (carbon number of fatty acid: 18, type of fatty acid: saturated fatty acid, decaglycerol monostearate, Taiyo Kagaku Co., Ltd.) ·Enzymatic decomposition of lecithin: SLP White Lyso (Tsuji Oil Mills co., Ltd.) ·Sucrose fatty acid ester 1: RYOTO Sugar Ester S-1670 (trade name, Mitsubishi-Chemical Foods Corporation) ·Sucrose fatty acid ester 2: DK ESTER SS (DKS Co. Ltd.) ·Green coffee bean extract: Green coffee bean extract P (total polyphenol content: 48% by mass, water-soluble polyphenol content: 25% by mass, Oryza Oil&Fat Chemical Co., Ltd.) Apple extract: Applin (total polyphenol content: 80% by mass, water-soluble polyphenol content: 1% by mass, Unitec Foods Co., Ltd.) ·Quercetin: QUERCETIN SP-85 (Quercetin content: 85% by mass, YOKOHAMA OILS & FATS INDUSTRY CO., LTD.) ·Water: pure water

表1～4中的各成分所示之數值表示各成分的含量(質量%)。 表1～4中，各成分的含量中的“-”記載表示不含有對應之成分。 表1～4中，AX表示還原蝦紅素，OC表示油性成分。The numerical values shown for each component in Tables 1 to 4 indicate the content (mass %) of each component. In Tables 1 to 4, the description of "-" in the content of each component indicates that the corresponding component is not contained. In Tables 1 to 4, AX represents reduced astaxanthin, and OC represents oily components.

(水中油型乳化組成物的測定及評價) 對所得之各乳化組成物進行了測定及評價。 將結果示於表1～4。(Measurement and evaluation of oil-in-water emulsion composition) The obtained emulsion compositions were measured and evaluated. The results are shown in Tables 1 to 4.

1.多酚量的測定 藉由以下條件的高效液相色譜法(HPLC)對所得之各乳化組成物分別測定了總多酚含量及水溶性多酚含量。再者，定量使用了校準曲線法。1. Determination of the amount of polyphenols The total polyphenol content and the water-soluble polyphenol content of each emulsified composition obtained were determined by high performance liquid chromatography (HPLC) under the following conditions. Furthermore, the calibration curve method was used for quantification.

-測定裝置及測定條件- 裝置：LC-10A型(Shimadzu Corporation、液體輸送單元：LC-10ATvp、檢測器：SPD-10Avp、低壓梯度單元：FCV-10 ALvp、脫氣裝置：DGU-14A) 管柱：LUNA5μC 18(PHENOMENEX公司、4.6×150mm、帶4.6×30mm的保護管柱) 沖提液：(A)0.1%磷酸/(B)甲醇(液體輸送程式：以(A)98%、(B)2%平衡化，使(B)濃度在14分鐘內改變至25%，在25分鐘內改變至35%，在35分鐘內改變至55%，保持55%至38分鐘之後，在40分鐘內改變至2%) 注入量：5μL 流速：0.7mL/min 管柱溫度：室溫(23℃) 檢測波長：280nm 資料處理裝置：CR-6A(Shimadzu Corporation)-Measuring equipment and measuring conditions- Device: LC-10A type (Shimadzu Corporation, liquid delivery unit: LC-10ATvp, detector: SPD-10Avp, low pressure gradient unit: FCV-10 ALvp, degassing device: DGU-14A) Column: LUNA5μC 18 (PHENOMENEX company, 4.6×150mm, with 4.6×30mm protection column) Extraction solution: (A) 0.1% phosphoric acid/(B) methanol (liquid delivery program: balance with (A) 98% and (B) 2%, so that the concentration of (B) changes to 25% within 14 minutes. Change to 35% in 25 minutes, change to 55% in 35 minutes, hold 55% to 38 minutes, change to 2% in 40 minutes) Injection volume: 5μL Flow rate: 0.7mL/min Column temperature: room temperature (23℃) Detection wavelength: 280nm Data processing device: CR-6A (Shimadzu Corporation)

2.乳化組成物的臭味 將所得之乳化組成物溶解於礦水中，以使還原蝦紅素的濃度成為6mg/100g，製備了飲料組成物。 由8名受試者飲用所製備之飲料組成物，以以下所示之評價階段的數值對藻臭(含在口中時通過鼻子之如藻類的腥味)進行了評價。將對所得之每個人的數值進行算術平均而得之平均值以以下所示之A、B或C進行分級，作為評價結果。A為在實用方面較佳之等級。 ＜評價階段＞ -2：無藻臭，容易飲用。 0：儘管稍微有藻臭，但可飲用。 +2：藻臭明顯，無法飲用。 ＜平均值＞ A：-0.5分以下 B：大於-0.5分且0.6分以下 C：大於0.6分2. Odor of emulsified composition The obtained emulsified composition was dissolved in mineral water so that the concentration of reduced astaxanthin became 6 mg/100 g, and a beverage composition was prepared. Eight subjects drank the prepared beverage composition, and evaluated the odor of algae (the fishy smell of algae that passed through the nose when contained in the mouth) with the values in the evaluation stage shown below. The average value obtained by arithmetically averaging the values of each individual is graded with A, B, or C shown below as the evaluation result. A is a better grade in terms of practicality. ＜Evaluation stage＞ -2: No algae odor, easy to drink. 0: Although it has a slight algae odor, it is drinkable. +2: The algae smell is obvious and it is not drinkable. <Average> A: -0.5 points or less B: greater than -0.5 points and less than 0.6 points C: greater than 0.6 points

3.己醛含量的測定 在下述條件下，對所得之乳化組成物進行將氦氣用作載氣之氣相色譜質量分析，測定了己醛含量。3. Determination of hexanal content Under the following conditions, the obtained emulsified composition was subjected to gas chromatographic mass analysis using helium as a carrier gas to determine the hexanal content.

-測定裝置及測定條件- 裝置：7890B/5977A(型號、Agilent Technologies, Inc.) 分析管柱：DB-WAX(商品名、Agilent Technologies, Inc.) 注入量：1.0μL 溫度：注入口200℃ 管柱40℃(保持1分鐘)→以10℃/分升溫→220℃ 氣體及氣體流量：氦氣(載氣)、1mL/分 離子源溫度：230℃ 離子化方法：EI-Measuring equipment and measuring conditions- Device: 7890B/5977A (model, Agilent Technologies, Inc.) Analysis column: DB-WAX (trade name, Agilent Technologies, Inc.) Injection volume: 1.0μL Temperature: 200℃ at the injection port Column 40°C (hold for 1 minute) → increase temperature at 10°C/min → 220°C Gas and gas flow: helium (carrier gas), 1mL/min Ion source temperature: 230℃ Ionization method: EI

4.乳化組成物的黏度 使用振動式黏度計(型號：VM-10A-L、AS ONE Corporation)分別測定了所得之乳化組成物的25℃及40℃下的黏度。4. Viscosity of emulsified composition The vibrating viscometer (model: VM-10A-L, AS ONE Corporation) was used to measure the viscosity of the obtained emulsified composition at 25°C and 40°C, respectively.

[表1] 實施例 比較例 成分名稱 1 2 3 4 5 6 7 8 1 2 3 4 5 油相 還原蝦紅素 紅球藻萃取物1：AX20質量%、OC80質量% - - - - - - - - 27.0 - 2.5 3.5 - 紅球藻萃取物2：AX35質量%、OC65質量% 14.5 14.5 14.5 1.8 14.5 14.5 14.5 14.5 - 14.5 - - 14.5 油性 成分 食用油脂1 9.0 9.0 9.0 - 9.0 9.0 9.0 9.0 - 9.0 - - 9.0 食用油脂2 - - - 14.0 - - - - - - 7.0 7.0 - 混合生殖酚(油溶性抗氧化劑) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 水相 甘油 食品添加物甘油1 - - - 40.0 - - - - 35.0 - 45.0 45.0 - 食品添加物甘油2 39.0 39.0 39.0 - 39.0 39.0 39.0 39.0 - 39.0 - - 39.0 乳化劑 聚甘油脂肪酸酯1：C18、不飽和 - - - - - - - - 10.0 - - - - 聚甘油脂肪酸酯2：C18、不飽和 - - - 11.0 - - - - - - 10.0 11.0 - 聚甘油脂肪酸酯3：C12、飽和 - - - - - - - 11.0 - - - - - 聚甘油脂肪酸酯4：C14、飽和 - - - - - - 11.0 - - - - - - 聚甘油脂肪酸酯5：C16、飽和 - - - - - 11.0 - - - - - - - 聚甘油脂肪酸酯6：C18、飽和 11.0 11.0 11.0 - 11.0 - - - - 11.0 - - 11.0 酶分解卵磷脂 3.0 3.0 3.0 0.5 3.0 3.0 3.0 3.0 0.5 3.0 0.5 0.5 3.0 蔗糖脂肪酸酯1 - - - - - - - - - - 1.0 1.0 - 蔗糖脂肪酸酯2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 - - 0.1 特定 萃取物 生咖啡豆萃取物 2.0 1.0 - 1.0 1.0 1.0 2.0 2.0 - - - - - 蘋果萃取物 - - 1.0 - 1.0 - - - - - - - - 槲皮素 - - - - - - - - - - - - 1.0 水 18.4 19.4 19.4 28.6 18.4 19.4 18.4 18.4 23.5 20.4 31.0 29.0 19.4 總計 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 乳化組成物 總多酚含量(質量%) 0.8 0.4 0.8 0.4 0.6 0.4 0.8 0.8 0.0 0.0 0.0 0.0 0.85 水溶性多酚含量(質量%) 0.4 0.2 0.04 0.2 0.012 0.2 0.4 0.4 0.0 0.0 0.0 0.0 0.0 評價 臭味(官能評價) A A A A A A A A C B C C B 己醛含量(ppm) 1.5 2.2 2.3 0.7 2.1 2.0 2.1 2.1 4.5 3.7 4.5 5.2 4.5 25℃下的黏性(mPa·s) 290 305 280 102 305 305 425 425 480 650 105 140 600 40℃下的黏度(mPa·s) 194 187 175 68 187 187 285 285 320 495 78 100 510 [Table 1] Example Comparative example Ingredient name 1 2 3 4 5 6 7 8 1 2 3 4 5 Oil phase Reduced astaxanthin Haematococcus extract 1: AX20% by mass, OC80% by mass - - - - - - - - 27.0 - 2.5 3.5 - Haematococcus extract 2: AX35% by mass, OC65% by mass 14.5 14.5 14.5 1.8 14.5 14.5 14.5 14.5 - 14.5 - - 14.5 Oily ingredients Edible fats 1 9.0 9.0 9.0 - 9.0 9.0 9.0 9.0 - 9.0 - - 9.0 Edible fat 2 - - - 14.0 - - - - - - 7.0 7.0 - Mixed reproductive phenols (oil-soluble antioxidants) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 water box glycerin Food additives glycerin 1 - - - 40.0 - - - - 35.0 - 45.0 45.0 - Food additives glycerin 2 39.0 39.0 39.0 - 39.0 39.0 39.0 39.0 - 39.0 - - 39.0 Emulsifier Polyglycerol fatty acid ester 1: C18, unsaturated - - - - - - - - 10.0 - - - - Polyglycerol fatty acid ester 2: C18, unsaturated - - - 11.0 - - - - - - 10.0 11.0 - Polyglycerol fatty acid ester 3: C12, saturated - - - - - - - 11.0 - - - - - Polyglycerol fatty acid ester 4: C14, saturated - - - - - - 11.0 - - - - - - Polyglycerol fatty acid ester 5: C16, saturated - - - - - 11.0 - - - - - - - Polyglycerol fatty acid ester 6: C18, saturated 11.0 11.0 11.0 - 11.0 - - - - 11.0 - - 11.0 Enzymatic breakdown of lecithin 3.0 3.0 3.0 0.5 3.0 3.0 3.0 3.0 0.5 3.0 0.5 0.5 3.0 Sucrose fatty acid ester 1 - - - - - - - - - - 1.0 1.0 - Sucrose fatty acid ester 2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 - - 0.1 Specific extract Green coffee bean extract 2.0 1.0 - 1.0 1.0 1.0 2.0 2.0 - - - - - Apple extract - - 1.0 - 1.0 - - - - - - - - Quercetin - - - - - - - - - - - - 1.0 water 18.4 19.4 19.4 28.6 18.4 19.4 18.4 18.4 23.5 20.4 31.0 29.0 19.4 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Emulsion composition Total polyphenol content (mass%) 0.8 0.4 0.8 0.4 0.6 0.4 0.8 0.8 0.0 0.0 0.0 0.0 0.85 Water-soluble polyphenol content (mass%) 0.4 0.2 0.04 0.2 0.012 0.2 0.4 0.4 0.0 0.0 0.0 0.0 0.0 Evaluation Odor (sensory evaluation) A A A A A A A A C B C C B Hexanal content (ppm) 1.5 2.2 2.3 0.7 2.1 2.0 2.1 2.1 4.5 3.7 4.5 5.2 4.5 Viscosity at 25℃ (mPa·s) 290 305 280 102 305 305 425 425 480 650 105 140 600 Viscosity at 40℃ (mPa·s) 194 187 175 68 187 187 285 285 320 495 78 100 510

[表2] 實施例 成分名稱 9 10 11 12 13 14 15 16 17 18 19 20 油相 還原蝦紅素 紅球藻萃取物1：AX20質量%、OC80質量% 27.0 27.0 27.0 27.0 - - - - - - - - 紅球藻萃取物3：AX20質量%、OC80質量% - - - - 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 油性 成分 食用油脂1 - - - - - - - - - - - - 食用油脂2 - - - - - - - - - - - - 混合生殖酚(油溶性抗氧化劑) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 水相 甘油 食品添加物甘油1 - - - - - - - - - - - - 食品添加物甘油2 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 乳化劑 聚甘油脂肪酸酯1：C18、不飽和 9.0 9.0 10.0 10.0 9.0 9.0 10.0 10.0 9.0 10.0 9.0 10.0 聚甘油脂肪酸酯2：C18、不飽和 - - - - - - - - - - - - 聚甘油脂肪酸酯3：C12、飽和 - - - - - - - - - - - - 聚甘油脂肪酸酯4：C14、飽和 - - - - - - - - - - - - 聚甘油脂肪酸酯5：C16、飽和 - - - - - - - - - - - - 聚甘油脂肪酸酯6：C18、飽和 1.0 1.0 - - 1.0 1.0 - - 1.0 - 1.0 - 酶分解卵磷脂 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 蔗糖脂肪酸酯1 - - - - - - - - - - - - 蔗糖脂肪酸酯2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 特定 萃取物 生咖啡豆萃取物 2.0 - 2.0 - 2.0 - 2.0 - 1.0 1.0 - - 蘋果萃取物 - 1.0 - 1.0 - 1.0 - 1.0 - - 1.0 1.0 槲皮素 - - - - - - - - - - - - 水 16.9 17.9 16.9 17.9 16.9 17.9 16.9 17.9 17.9 17.9 17.9 17.9 總計 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 乳化組成物 總多酚含量(質量%) 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.4 0.4 0.8 0.8 水溶性多酚含量(質量%) 0.4 0.04 0.4 0.04 0.4 0.04 0.4 0.04 0.2 0.2 0.04 0.04 評價 臭味(官能評價) A A A A A A A A A A A A 己醛含量(ppm) 2.5 2.4 2.5 2.5 2.0 1.9 2.0 2.2 1.9 2.0 2.1 2.2 25℃下的黏性(mPa·s) 276 285 261 270 285 293 273 280 286 270 276 263 40℃下的黏度(mPa·s) 175 168 186 185 174 178 169 170 184 165 163 175 [Table 2] Example Ingredient name 9 10 11 12 13 14 15 16 17 18 19 20 Oil phase Reduced astaxanthin Haematococcus extract 1: AX20% by mass, OC80% by mass 27.0 27.0 27.0 27.0 - - - - - - - - Haematococcus extract 3: AX20% by mass, OC80% by mass - - - - 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 Oily ingredients Edible fats 1 - - - - - - - - - - - - Edible fat 2 - - - - - - - - - - - - Mixed reproductive phenols (oil-soluble antioxidants) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 water box glycerin Food additives glycerin 1 - - - - - - - - - - - - Food additives glycerin 2 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 Emulsifier Polyglycerol fatty acid ester 1: C18, unsaturated 9.0 9.0 10.0 10.0 9.0 9.0 10.0 10.0 9.0 10.0 9.0 10.0 Polyglycerol fatty acid ester 2: C18, unsaturated - - - - - - - - - - - - Polyglycerol fatty acid ester 3: C12, saturated - - - - - - - - - - - - Polyglycerol fatty acid ester 4: C14, saturated - - - - - - - - - - - - Polyglycerol fatty acid ester 5: C16, saturated - - - - - - - - - - - - Polyglycerol fatty acid ester 6: C18, saturated 1.0 1.0 - - 1.0 1.0 - - 1.0 - 1.0 - Enzymatic breakdown of lecithin 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Sucrose fatty acid ester 1 - - - - - - - - - - - - Sucrose fatty acid ester 2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Specific extract Green coffee bean extract 2.0 - 2.0 - 2.0 - 2.0 - 1.0 1.0 - - Apple extract - 1.0 - 1.0 - 1.0 - 1.0 - - 1.0 1.0 Quercetin - - - - - - - - - - - - water 16.9 17.9 16.9 17.9 16.9 17.9 16.9 17.9 17.9 17.9 17.9 17.9 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Emulsion composition Total polyphenol content (mass%) 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.4 0.4 0.8 0.8 Water-soluble polyphenol content (mass%) 0.4 0.04 0.4 0.04 0.4 0.04 0.4 0.04 0.2 0.2 0.04 0.04 Evaluation Odor (sensory evaluation) A A A A A A A A A A A A Hexanal content (ppm) 2.5 2.4 2.5 2.5 2.0 1.9 2.0 2.2 1.9 2.0 2.1 2.2 Viscosity at 25℃ (mPa·s) 276 285 261 270 285 293 273 280 286 270 276 263 Viscosity at 40℃ (mPa·s) 175 168 186 185 174 178 169 170 184 165 163 175

[表3] 實施例 成分名稱 21 22 23 24 25 26 27 28 29 30 31 32 油相 還原蝦紅素 紅球藻萃取物1：AX20質量%、OC80質量% 26.9 26.9 - - - - - 27.0 27.0 27.0 27.0 27.0 紅球藻萃取物3：AX20質量%、OC80質量% - - 26.9 26.9 26.9 26.9 26.9 - - - - - 油性 成分 食用油脂1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 - - - - - 食用油脂2 - - - - - - - - - - - - 混合生殖酚(油溶性抗氧化劑) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 水相 甘油 食品添加物甘油1 - - - - - - - - - - - - 食品添加物甘油2 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 37.0 37.9 37.0 乳化劑 聚甘油脂肪酸酯1：C18、不飽和 9.0 10.0 9.0 10.0 9.0 10.0 10.0 8.0 9.0 10.0 10.0 10.0 聚甘油脂肪酸酯2：C18、不飽和 - - - - - - - - - - - - 聚甘油脂肪酸酯3：C12、飽和 - - - - - - - - - - - - 聚甘油脂肪酸酯4：C14、飽和 - - - - - - - - - - - - 聚甘油脂肪酸酯5：C16、飽和 - - - - - - - - - - - - 聚甘油脂肪酸酯6：C18、飽和 1.0 - 1.0 - 1.0 - - - - - - - 酶分解卵磷脂 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 蔗糖脂肪酸酯1 - - - - - - - - - - - - 蔗糖脂肪酸酯2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 1.0 1.0 1.0 0.1 0.1 特定 萃取物 生咖啡豆萃取物 2.0 2.0 2.0 2.0 1.0 1.0 - 2.0 2.0 2.0 2.0 2.0 蘋果萃取物 - - - - - - 1.0 - - - - - 槲皮素 - - - - - - - - - - - - 水 16.9 16.9 16.9 16.9 17.9 17.9 17.9 18.0 17.0 17.0 17.0 17.9 總計 100.0 100.0 100.0 100.0 100.0 100.0 100.0 73.0 73.0 73.0 73.0 73.0 乳化組成物 總多酚含量(質量%) 0.8 0.8 0.8 0.8 0.4 0.4 0.8 0.8 0.8 0.8 0.8 0.8 水溶性多酚含量(質量%) 0.4 0.4 0.4 0.4 0.2 0.2 0.04 0.4 0.4 0.4 0.4 0.4 評價 臭味(官能評價) A A A A A A A A A A A A 己醛含量(ppm) 2.5 2.5 1.9 1.8 1.9 2.0 2.1 2.5 2.6 2.6 2.6 2.6 25℃下的黏性(mPa·s) 291 282 286 273 279 268 278 243 258 268 249 243 40℃下的黏度(mPa·s) 176 164 180 159 168 162 177 163 168 171 168 175 [table 3] Example Ingredient name twenty one twenty two twenty three twenty four 25 26 27 28 29 30 31 32 Oil phase Reduced astaxanthin Haematococcus extract 1: AX20% by mass, OC80% by mass 26.9 26.9 - - - - - 27.0 27.0 27.0 27.0 27.0 Haematococcus extract 3: AX20% by mass, OC80% by mass - - 26.9 26.9 26.9 26.9 26.9 - - - - - Oily ingredients Edible fats 1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 - - - - - Edible fat 2 - - - - - - - - - - - - Mixed reproductive phenols (oil-soluble antioxidants) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 water box glycerin Food additives glycerin 1 - - - - - - - - - - - - Food additives glycerin 2 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 38.0 37.0 37.9 37.0 Emulsifier Polyglycerol fatty acid ester 1: C18, unsaturated 9.0 10.0 9.0 10.0 9.0 10.0 10.0 8.0 9.0 10.0 10.0 10.0 Polyglycerol fatty acid ester 2: C18, unsaturated - - - - - - - - - - - - Polyglycerol fatty acid ester 3: C12, saturated - - - - - - - - - - - - Polyglycerol fatty acid ester 4: C14, saturated - - - - - - - - - - - - Polyglycerol fatty acid ester 5: C16, saturated - - - - - - - - - - - - Polyglycerol fatty acid ester 6: C18, saturated 1.0 - 1.0 - 1.0 - - - - - - - Enzymatic breakdown of lecithin 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 Sucrose fatty acid ester 1 - - - - - - - - - - - - Sucrose fatty acid ester 2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 1.0 1.0 1.0 0.1 0.1 Specific extract Green coffee bean extract 2.0 2.0 2.0 2.0 1.0 1.0 - 2.0 2.0 2.0 2.0 2.0 Apple extract - - - - - - 1.0 - - - - - Quercetin - - - - - - - - - - - - water 16.9 16.9 16.9 16.9 17.9 17.9 17.9 18.0 17.0 17.0 17.0 17.9 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 73.0 73.0 73.0 73.0 73.0 Emulsion composition Total polyphenol content (mass%) 0.8 0.8 0.8 0.8 0.4 0.4 0.8 0.8 0.8 0.8 0.8 0.8 Water-soluble polyphenol content (mass%) 0.4 0.4 0.4 0.4 0.2 0.2 0.04 0.4 0.4 0.4 0.4 0.4 Evaluation Odor (sensory evaluation) A A A A A A A A A A A A Hexanal content (ppm) 2.5 2.5 1.9 1.8 1.9 2.0 2.1 2.5 2.6 2.6 2.6 2.6 Viscosity at 25℃ (mPa·s) 291 282 286 273 279 268 278 243 258 268 249 243 Viscosity at 40℃ (mPa·s) 176 164 180 159 168 162 177 163 168 171 168 175

[表4] 實施例 成分名稱 33 34 35 36 37 38 39 40 41 42 43 44 45 油相 還原蝦紅素 紅球藻萃取物1：AX20質量%、OC80質量% 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 - 紅球藻萃取物2：AX35質量%、OC65質量% - - - - - - - - - - - - 14.5 油性 成分 食用油脂1 - - - - - - - - - - - - 9.0 食用油脂2 - - - - - - - - - - - - - 混合生殖酚(油溶性抗氧化劑) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 水相 甘油 食品添加物甘油1 - - - - - - - - - - - - - 食品添加物甘油2 37.0 38.0 38.0 38.0 38.0 38.0 38.0 37.0 37.0 37.0 37.0 37.0 39.0 乳化劑 聚甘油脂肪酸酯1：C18、不飽和 11.0 10.0 9.0 8.0 10.0 10.0 10.0 10.0 10.0 9.0 8.0 5.0 5.0 聚甘油脂肪酸酯2：C18、不飽和 - - - - - - - - - - - - - 聚甘油脂肪酸酯3：C12、飽和 - - - - - - - - - - - - - 聚甘油脂肪酸酯4：C14、飽和 - - - - - - - - - - - - - 聚甘油脂肪酸酯5：C16、飽和 - - - - - - - - - - - - - 聚甘油脂肪酸酯6：C18、飽和 - - - - - - - - - - - 5.0 5.0 酶分解卵磷脂 3.0 3.0 3.0 3.0 2.5 3.5 4.5 3.5 4.5 3.0 3.0 3.0 3.0 蔗糖脂肪酸酯1 - - - - - - - - - - - - - 蔗糖脂肪酸酯2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 特定 萃取物 生咖啡豆萃取物 2.0 1.5 3.0 4.0 2.0 2.0 2.0 2.0 2.0 3.0 4.0 2.0 2.0 蘋果萃取物 - - - - - - - - - - - - - 槲皮素 - - - - - - - - - - - - - 水 16.9 17.4 16.9 16.9 17.4 16.4 15.4 17.4 16.4 17.9 17.9 17.9 19.4 總計 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 乳化組成物 總多酚含量(質量%) 0.8 0.6 1.2 1.6 0.8 0.8 0.8 0.8 0.8 1.2 1.6 0.8 0.8 水溶性多酚含量(質量%) 0.4 0.3 0.6 0.8 0.4 0.4 0.4 0.4 0.4 0.6 0.8 0.4 0.4 評價 臭味(官能評價) A A A A A A A A A A A A A 己醛含量(ppm) 2.6 2.6 2.6 2.6 2.5 2.6 2.6 2.6 2.6 2.6 2.6 2.4 2.6 25℃下的黏性(mPa·s) 265 295 255 245 240 265 281 241 251 256 246 253 246 40℃下的黏度(mPa·s) 168 175 168 172 164 178 180 168 175 169 171 173 169 [Table 4] Example Ingredient name 33 34 35 36 37 38 39 40 41 42 43 44 45 Oil phase Reduced astaxanthin Haematococcus extract 1: AX20% by mass, OC80% by mass 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 27.0 - Haematococcus extract 2: AX35% by mass, OC65% by mass - - - - - - - - - - - - 14.5 Oily ingredients Edible fats 1 - - - - - - - - - - - - 9.0 Edible fat 2 - - - - - - - - - - - - - Mixed reproductive phenols (oil-soluble antioxidants) 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 3.0 water box glycerin Food additives glycerin 1 - - - - - - - - - - - - - Food additives glycerin 2 37.0 38.0 38.0 38.0 38.0 38.0 38.0 37.0 37.0 37.0 37.0 37.0 39.0 Emulsifier Polyglycerol fatty acid ester 1: C18, unsaturated 11.0 10.0 9.0 8.0 10.0 10.0 10.0 10.0 10.0 9.0 8.0 5.0 5.0 Polyglycerol fatty acid ester 2: C18, unsaturated - - - - - - - - - - - - - Polyglycerol fatty acid ester 3: C12, saturated - - - - - - - - - - - - - Polyglycerol fatty acid ester 4: C14, saturated - - - - - - - - - - - - - Polyglycerol fatty acid ester 5: C16, saturated - - - - - - - - - - - - - Polyglycerol fatty acid ester 6: C18, saturated - - - - - - - - - - - 5.0 5.0 Enzymatic breakdown of lecithin 3.0 3.0 3.0 3.0 2.5 3.5 4.5 3.5 4.5 3.0 3.0 3.0 3.0 Sucrose fatty acid ester 1 - - - - - - - - - - - - - Sucrose fatty acid ester 2 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Specific extract Green coffee bean extract 2.0 1.5 3.0 4.0 2.0 2.0 2.0 2.0 2.0 3.0 4.0 2.0 2.0 Apple extract - - - - - - - - - - - - - Quercetin - - - - - - - - - - - - - water 16.9 17.4 16.9 16.9 17.4 16.4 15.4 17.4 16.4 17.9 17.9 17.9 19.4 total 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Emulsion composition Total polyphenol content (mass%) 0.8 0.6 1.2 1.6 0.8 0.8 0.8 0.8 0.8 1.2 1.6 0.8 0.8 Water-soluble polyphenol content (mass%) 0.4 0.3 0.6 0.8 0.4 0.4 0.4 0.4 0.4 0.6 0.8 0.4 0.4 Evaluation Odor (sensory evaluation) A A A A A A A A A A A A A Hexanal content (ppm) 2.6 2.6 2.6 2.6 2.5 2.6 2.6 2.6 2.6 2.6 2.6 2.4 2.6 Viscosity at 25℃ (mPa·s) 265 295 255 245 240 265 281 241 251 256 246 253 246 Viscosity at 40℃ (mPa·s) 168 175 168 172 164 178 180 168 175 169 171 173 169

可知，實施例1～45的乳化組成物的源自還原蝦紅素的原料之臭味皆得到抑制，為低黏度。 又，表1～4所示之結果表示，當乳化組成物中的己醛量多時，人所感知之臭味亦變強，己醛量與人所感知之臭味之間存在相關性。It can be seen that the emulsified compositions of Examples 1 to 45 have suppressed the odor of the raw material derived from reduced astaxanthin and have a low viscosity. In addition, the results shown in Tables 1 to 4 show that when the amount of hexanal in the emulsified composition is large, the odor perceived by humans also becomes stronger, and there is a correlation between the amount of hexanal and the odor perceived by humans.

於2019年3月28日申請之日本專利申請2019-064597的揭示的全部內容藉由參閱引用於本說明書中。 與具體且分別記載藉由參閱引用各文獻、專利申請及技術標準之情況相同程度地，本說明書中記載之所有文獻、專利申請及技術標準可藉由參閱引用於本說明書中。The entire content of the disclosure of the Japanese patent application 2019-064597 filed on March 28, 2019 is incorporated in this specification by reference. To the same extent as the case where each document, patent application, and technical standard is specifically and separately cited by reference, all documents, patent applications, and technical standards described in this specification can be cited in this specification by reference.

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無。no.

Claims (13)

一種乳化組成物，其含有還原蝦紅素(astaxanthin)、油性成分、水、甘油、乳化劑、選自由生咖啡豆萃取物及蘋果萃取物組成之群組中之至少1種萃取物， 還原蝦紅素的含量相對於乳化組成物的總質量為0.6質量%以上。An emulsified composition containing reduced astaxanthin, oily ingredients, water, glycerin, emulsifier, and at least one extract selected from the group consisting of green coffee bean extract and apple extract, The content of reduced astaxanthin is 0.6% by mass or more with respect to the total mass of the emulsified composition. 如請求項1之乳化組成物，其中 前述還原蝦紅素的含量相對於乳化組成物的總質量為3質量%～10質量%。Such as the emulsified composition of claim 1, where The content of the aforementioned reduced astaxanthin is 3% by mass to 10% by mass relative to the total mass of the emulsified composition. 如請求項1或2之乳化組成物，其中 前述生咖啡豆萃取物及蘋果萃取物的總固體成分含量相對於乳化組成物的總質量為0.1質量%～10質量%。Such as the emulsified composition of claim 1 or 2, wherein The total solid content of the green coffee bean extract and the apple extract is 0.1% by mass to 10% by mass relative to the total mass of the emulsified composition. 如請求項1或2之乳化組成物，其中 前述生咖啡豆萃取物中的總多酚含量相對於生咖啡豆萃取物的總質量為40質量%以上，前述蘋果萃取物中的總多酚含量相對於蘋果萃取物的總質量為80質量%以上。Such as the emulsified composition of claim 1 or 2, wherein The total polyphenol content in the aforementioned green coffee bean extract is 40% by mass or more relative to the total mass of the green coffee bean extract, and the total polyphenol content in the aforementioned apple extract is 80% by mass relative to the total mass of the apple extract the above. 如請求項1或2之乳化組成物，其中 前述生咖啡豆萃取物中的水溶性多酚含量相對於生咖啡豆萃取物的總質量為20質量%以上，前述蘋果萃取物中的水溶性多酚含量相對於蘋果萃取物的總質量為1質量%以上。Such as the emulsified composition of claim 1 or 2, wherein The content of water-soluble polyphenols in the aforementioned green coffee bean extract is 20% by mass or more relative to the total mass of the green coffee bean extract, and the content of water-soluble polyphenols in the aforementioned apple extract relative to the total mass of the apple extract is 1 Above mass%. 如請求項5之乳化組成物，其中 前述水溶性多酚為選自由綠原酸、阿魏醯基奎尼酸、二咖啡醯基奎尼酸、阿魏酸、對香豆酸、咖啡酸、兒茶素、根皮苷、原花青素、花青素及單寧組成之群組中之多酚。Such as the emulsified composition of claim 5, where The aforementioned water-soluble polyphenols are selected from the group consisting of chlorogenic acid, ferulylquinic acid, dicaffeylquinic acid, ferulic acid, p-coumaric acid, caffeic acid, catechins, phloridin, proanthocyanidins, and cyanines. Polyphenols in the group consisting of vitamins and tannins. 如請求項5之乳化組成物，其含有相對於乳化組成物的總質量為0.01質量%以上的前述水溶性多酚。The emulsified composition of claim 5, which contains the aforementioned water-soluble polyphenol in an amount of 0.01% by mass or more with respect to the total mass of the emulsified composition. 如請求項1或2之乳化組成物，其中 前述甘油的含量相對於乳化組成物的總質量為30質量%～60質量%。Such as the emulsified composition of claim 1 or 2, wherein The content of the aforementioned glycerin is 30% by mass to 60% by mass relative to the total mass of the emulsified composition. 如請求項1或2之乳化組成物，其中 前述乳化劑含有選自由聚甘油脂肪酸酯、酶分解卵磷脂及蔗糖脂肪酸酯組成之群組中之至少1種。Such as the emulsified composition of claim 1 or 2, wherein The aforementioned emulsifier contains at least one selected from the group consisting of polyglycerol fatty acid esters, enzymatically decomposed lecithin, and sucrose fatty acid esters. 如請求項9之乳化組成物，其中 前述聚甘油脂肪酸酯為聚甘油和碳數16以上的脂肪酸的酯。Such as the emulsified composition of claim 9, wherein The aforementioned polyglycerin fatty acid ester is an ester of polyglycerin and a fatty acid having 16 or more carbon atoms. 如請求項9之乳化組成物，其中 前述聚甘油脂肪酸酯為聚甘油和飽和脂肪酸的酯。Such as the emulsified composition of claim 9, wherein The aforementioned polyglycerin fatty acid ester is an ester of polyglycerin and saturated fatty acid. 如請求項9或10之乳化組成物，其至少含有酶分解卵磷脂，該酶分解卵磷脂的含量相對於乳化組成物的總質量為0.01質量%～10質量%。The emulsified composition of claim 9 or 10, which contains at least enzyme-decomposed lecithin, and the content of the enzyme-decomposed lecithin is 0.01% by mass to 10% by mass relative to the total mass of the emulsified composition. 一種飲料，其含有如請求項1至12中任一項之乳化組成物。A beverage containing the emulsified composition according to any one of claims 1 to 12.
TW109110167A 2019-03-28 2020-03-26 Emulsified composition, and beverage containing the same TW202102127A (en)

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