Method for producing an emulsified composition

Abstract

The present invention provides a method for producing an emulsified composition containing astaxanthin that can be easily emulsified and has excellent emulsification stability. [Solution] A method for producing an emulsified composition, comprising mixing an oil phase containing astaxanthin and an emulsifier with an aqueous phase under stirring to emulsify, wherein the emulsifier is at least one of decaglycerin monolaurate and decaglycerin monomyristate, and the emulsifier is blended in an amount of 1.5% by mass or more relative to the total amount of the emulsified composition.

Description

Technical Field

[0001] The present invention relates to a method for producing an emulsified composition containing astaxanthin.

Background Art

[0002] Astaxanthin has attracted attention as a component having an "antioxidant action" that scavenges active oxygen, and in recent years, it has also been widely distributed as a raw material for health foods. Astaxanthin is a kind of natural carotenoid pigment and is widely distributed in nature. For example, it is abundantly contained in fish such as salmon and sea bream, crustaceans such as crabs, shrimps, and krill, and algae.

[0003] As compositions containing the astaxanthin, various emulsified compositions have been proposed (see, for example, Patent Documents 1 to 5). In the above proposals, when producing an emulsified composition, an emulsifying device such as a homomixer or a homogenizer is used, and there is a problem that the emulsifying process is complicated.

[0004] Therefore, at present, there is a strong demand for promptly providing a production method capable of easily emulsifying and obtaining an emulsified composition containing astaxanthin with excellent emulsion stability.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

[0006] The present invention aims to solve the aforementioned problems in the conventional approach and achieve the following objectives. Specifically, the present invention aims to provide a method for producing an emulsified composition containing astaxanthin that can be easily emulsified and has excellent emulsification stability. [Means for solving the problem]

[0007] To solve the aforementioned problems, the present inventors conducted diligent research and found that by using astaxanthin, an oil phase containing a specific amount of a specific emulsifier, and an aqueous phase, emulsification can be achieved by simple stirring, and the resulting emulsified composition also exhibits excellent emulsification stability.

[0008] The present invention is based on the inventors' aforementioned findings, and the means for solving the aforementioned problems are as follows: <1> The process involves mixing an oil phase containing astaxanthin and an emulsifier with an aqueous phase under stirring to emulsify it. The emulsifier is at least one of decaglycerin monolaurate and decaglycerin monomyristate. The present invention relates to a method for producing an emulsified composition, characterized by incorporating the emulsifier in an amount of 1.5% by mass or more relative to the total amount of the emulsified composition. <2> The emulsification is carried out at a temperature exceeding 70°C. <1> This is a method for producing the emulsified composition described above. <3> The emulsifying composition is a liquid. <1> from <2> This is a method for producing an emulsified composition as described in any of the above. <4> The emulsified composition is a beverage. <1> from <3> This is a method for producing an emulsified composition as described in any of the above. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a method for producing an emulsified composition containing astaxanthin that can solve the aforementioned problems in the conventional method, achieve the aforementioned objectives, can be easily emulsified, and has excellent emulsification stability. [Brief explanation of the drawing]

[0010] [Figure 1] Figure 1 shows an example of the composition in an emulsified state (A) or in an unemulsified state (B, C). [Modes for carrying out the invention]

[0011] (Method for producing emulsified compositions) The method for producing the emulsified composition of the present invention includes at least an emulsification step, and optionally includes other steps.

[0012] <Emulsification process> The emulsification step involves mixing an oil phase containing astaxanthin and an emulsifier with an aqueous phase under stirring to create an emulsification.

[0013] -Oil phase- The oil phase comprises at least astaxanthin and an emulsifier, and optionally other components.

[0014] --Astaxanthin-- In this specification, astaxanthin refers collectively to astaxanthin and its derivatives. That is, the emulsified composition contains at least one astaxanthin selected from the group consisting of astaxanthin and its derivatives. There are no particular restrictions on the derivative of astaxanthin, and it can be appropriately selected depending on the purpose. Examples include esters of astaxanthin.

[0015] As the astaxanthin, in addition to astaxanthin derived from natural products such as plants, algae, crustaceans, bacteria, etc., synthetic products of astaxanthin obtained according to conventional methods can also be used. The astaxanthin can be extracted from cultures such as the red yeast Phaffia, the green alga Haematococcus, marine bacteria, and krill. Among these, from the perspective of quality and productivity, astaxanthin derived from an extract from Haematococcus algae or an extract from krill is preferred, and astaxanthin derived from an extract from Haematococcus algae is particularly preferred.

[0016] Specific examples of the Haematococcus algae include Haematococcus pluvialis, Haematococcus lacustris, Haematococcus capensis, Haematococcus droebakensis, Haematococcus zimbabwiensis, etc.

[0017] The extract from the Haematococcus algae can be obtained by crushing the cell wall of the above-mentioned Haematococcus algae by the method disclosed in Japanese Patent Laid-Open No. 5-68585, etc., as necessary, and adding an organic solvent such as acetone, ether, chloroform, alcohol (ethanol, methanol, etc.), or an extraction solvent such as supercritical carbon dioxide.

[0018] There is no particular limitation on the content of astaxanthin in the extract from the Haematococcus algae, and it can be appropriately selected according to the purpose.

[0019] Commercially available products of the astaxanthin may be used, or appropriately prepared products may be used.

[0020] There are no particular restrictions on the amount of astaxanthin used, and it can be appropriately selected depending on the purpose. However, it is preferably 0.001% to 0.1% by mass, more preferably 0.005% to 0.05% by mass, and particularly preferably 0.01% to 0.02% by mass, relative to the total amount of the emulsified composition. Within these preferred ranges, emulsification is easier and emulsification stability is superior, which is advantageous.

[0021] --emulsifier-- The emulsifier is at least one of decaglycerin monolaurate and decaglycerin monomyristate. These may be used individually or in combination of two or more. There are no particular restrictions on the HLB of the emulsifier, and it can be appropriately selected depending on the purpose, for example, 12 to 17. The emulsifier may be a commercially available product or one that has been prepared as appropriate.

[0022] The total amount of emulsifier is not particularly limited as long as it is 1.5% by mass or more of the total amount of the emulsified composition, and can be appropriately selected according to the purpose. However, 1.5% to 3.5% by mass is preferred, 1.5% to 3.0% by mass is more preferred, and 1.8% to 2.5% by mass is particularly preferred. Being within this preferred range is advantageous because it allows for easier emulsification and provides better emulsification stability.

[0023] When decaglycerin monolaurate and decaglycerin monomyristate are used together as emulsifiers, there are no particular restrictions on the mixing ratio (mass ratio) of the two, and they can be appropriately selected depending on the purpose.

[0024] There are no particular restrictions on the mixing ratio (mass ratio) of astaxanthin and emulsifier, and it can be appropriately selected depending on the purpose.

[0025] --Other ingredients-- Other components in the oil phase are not particularly limited as long as they do not impair the effects of the present invention, and for example, components that can be used in food and beverages can be appropriately selected. The other components in the oil phase may be used individually or in combination of two or more. There are no particular restrictions on the ingredients that can be used in the aforementioned food and beverages, and they can be appropriately selected according to the purpose. Examples include emulsifiers other than those mentioned above, antioxidants, vegetable oils, and edible oils. These may be used individually or in combination of two or more. There are no particular restrictions on the amount of other components in the oil phase that are blended into the emulsified composition, and they can be appropriately selected depending on the purpose.

[0026] There are no particular restrictions on the method for preparing the oil phase, and it can be appropriately selected depending on the purpose. For example, one method is to mix the components to be added to the oil phase, heat them to dissolve them, and then form the oil phase. There are no particular restrictions on the heating temperature, and it can be appropriately selected depending on the purpose. For example, it can be the same temperature as that used during emulsification, as described later.

[0027] When the total amount of the oil phase and the aqueous phase described later is set to 100% by mass, there are no particular restrictions on the amount of the oil phase, and it can be appropriately selected depending on the purpose, for example, 1% to 10% by mass.

[0028] -Aqueous phase- The aqueous phase contains at least water and, if necessary, other components.

[0029] --water-- There are no particular restrictions on the water used, and it can be appropriately selected depending on the purpose. Examples include natural water, purified water, distilled water, ion-exchanged water, pure water, and ultrapure water (such as Milli-Q water). These may be used individually or in combination of two or more types.

[0030] --Other ingredients-- Other components in the aqueous phase are not particularly limited as long as they do not impair the effects of the present invention, and for example, components that can be used in food and beverages can be appropriately selected. The other components in the aqueous phase may be used alone or in combination of two or more. There are no particular restrictions on the ingredients that can be used in the aforementioned food and beverages, and they can be appropriately selected according to the purpose. Examples include sweeteners, pH adjusters, flavorings, colorings, and defoaming agents. These may be used individually or in combination of two or more. There are no particular restrictions on the amount of other components in the aqueous phase that are blended into the emulsified composition, and they can be appropriately selected depending on the purpose.

[0031] There are no particular restrictions on the method for preparing the aqueous phase, and it can be appropriately selected depending on the purpose. For example, one method may involve adding other components of the aqueous phase to water as needed, mixing them, heating and dissolving them to form the aqueous phase. There are no particular restrictions on the heating temperature, and it can be appropriately selected depending on the purpose. For example, it can be the same temperature as that used during emulsification, as described later.

[0032] The amount of the aqueous phase, when the total amount of the oil phase and the aqueous phase described above is set to 100% by mass, is not particularly limited and can be appropriately selected depending on the purpose, for example, 90% to 99% by mass.

[0033] -Emulsification- There are no particular restrictions on the emulsification method, and it can be appropriately selected depending on the purpose. For example, one method involves adding an oil phase, which is heated as needed, to an aqueous phase, which is heated as needed, under stirring, and mixing them. The aqueous phase may be used entirely in one emulsification process for the emulsified composition, or it may be used in part and the emulsification process may be carried out in stages.

[0034] The temperature during emulsification is not particularly limited as long as it does not impair the effects of the present invention, and can be appropriately selected depending on the purpose, but a temperature above 70°C is preferred, 75°C to 90°C is more preferred, and 75°C to 85°C is particularly preferred. Within this preferred range is advantageous in that emulsification can be performed more easily and emulsion stability is better.

[0035] There are no particular restrictions on the stirring method, and it can be appropriately selected depending on the purpose. Examples include using a magnetic stirrer, a propeller stirrer, a paddle stirrer, or a pulsator. The stirring can also be performed in a manufacturing tank equipped with the means used in the above-described method. There are no particular restrictions on the rotation speed of the stirring, and it can be appropriately selected according to the purpose, but 10 r.pm to 800 r.pm is preferred, and 10 r.pm to 500 r.pm is more preferred. Within this preferred range is advantageous because it makes stirring easier. There are no particular restrictions on the stirring time, and it can be appropriately selected depending on the purpose, for example, from 0.5 minutes to 20 minutes.

[0036] According to the present invention, emulsification can be achieved by simple stirring without the need for an emulsifying device. In this specification, the emulsifying apparatus refers to homomixers, homogenizers, high-pressure homogenizers, thin-film swirling high-speed mixers, and the like. In the present invention, it is preferable to perform the emulsification without using the emulsification apparatus.

[0037] <Other processes> The aforementioned other steps are not particularly limited as long as they do not impair the effects of the present invention, and can be appropriately selected depending on the purpose. Examples include a step of blending an optional component into the emulsified composition, a cooling step, a filling step, and so on.

[0038] The optional components used in the step of blending them into the emulsified composition are not particularly limited as long as they do not impair the effects of the present invention. For example, components that can be used in food and beverages can be appropriately selected. Examples include collagen peptides, hyaluronic acid, placenta extract, lactic acid bacteria, ubiquinone, dietary fiber, dextrin, indigestible dextrin, medium-chain fatty acids, rice oil, rapeseed oil, soybean oil, sugar alcohols, monosaccharides, disaccharides, oligosaccharides, plant extracts, sweeteners, acidulants, L-ascorbic acid and its derivatives and their salts, riboflavin, cyanocobalamin, thiamine and its salts, pyridoxine and its salts, retinol and its derivatives, carotenoids, tocopherol and its derivatives, pantothenic acid and its salts, folic acid, niacin and its derivatives, amino acids, flavorings, pH adjusters, and colorants. These may be used individually or in combination of two or more. There are no particular restrictions on the amount of the optional component blended in the emulsified composition, and it can be appropriately selected depending on the purpose.

[0039] The cooling step can be performed, for example, after the emulsification step has been carried out under heating conditions, but before the optional components have been added. By performing the cooling step, the effects of heat on any optional components that are susceptible to adverse effects from heat can be reduced.

[0040] The filling step is the step of filling the emulsified composition into a container. There are no particular restrictions on the filling method, and any known method can be appropriately selected. There are no particular restrictions on the shape, structure, or size of the container, and they can be appropriately selected according to the purpose.

[0041] There are no particular limitations on the form of the emulsified composition, and it can be appropriately selected depending on the purpose, but a liquid is preferred.

[0042] There are no particular restrictions on the use of the emulsified composition, and it can be appropriately selected according to the purpose, but beverages such as soft drinks, dairy drinks, and alcoholic beverages are preferred. The beverages include specified health drinks and functional drinks, as well as liquid pharmaceuticals and quasi-drugs.

[0043] According to the method for producing an emulsified composition of the present invention, an emulsified composition containing astaxanthin can be produced by simple stirring without the use of an emulsifying device, and an emulsified composition with excellent emulsification stability can also be produced. [Examples]

[0044] The present invention will be specifically described below with reference to test examples and manufacturing examples, but the present invention is not limited in any way to these test examples and manufacturing examples.

[0045] (Test Example 1) The emulsifiers listed in Tables 1-1 to 1-2 were mixed with an astaxanthin preparation (FUJIFILM Astaxanthin S (astaxanthin content 20% by mass, manufactured by Fujifilm Corporation)), heated to 80°C, and a mixture of emulsifier and astaxanthin was obtained. The amounts of the emulsifier and astaxanthin in the total composition are shown in Tables 1-1 to 1-2. 190 mL of water heated to 80°C was stirred at 200 rpm using a magnetic stirrer while the mixture of the emulsifier and astaxanthin was added. The container that held the mixture of the emulsifier and astaxanthin was rinsed twice with 5 mL of 80°C water. After adding the mixture of the emulsifier and astaxanthin, the mixture was stirred at 200 rpm for 1 minute while maintaining a temperature of 80°C. Following the stirring, the composition was visually inspected after standing at 25°C for 1 minute (hereinafter sometimes referred to as "immediately after") or 1 day (hereinafter sometimes referred to as "the next day"), and evaluated according to the following evaluation criteria. The results are shown in Tables 1-1 to 1-2 below. <Evaluation Criteria> ○: The composition is in an emulsified state. ×: The composition is not emulsified. Figure 1 shows A as an example of the composition in an emulsified state, and Figure 1 shows B and C as examples of the composition in an unemulsified state.

[0046] [Table 1-1]

[0047] [Table 1-2]

[0048] (Test Example 2) In Test Example 1, the composition was prepared in the same manner as in Test Example 1, except that the emulsifier was one of the emulsifiers listed in Tables 2-1 to 2-2, and the astaxanthin preparation was FUJIFILM Astaxanthin 10OC (astaxanthin content 10% by mass, manufactured by Fujifilm Corporation). The state of the composition was then evaluated. The results are shown in Tables 2-1 to 2-2 below.

[0049] [Table 2-1]

[0050] [Table 2-2]

[0051] (Manufacturing Example 1) As an example of an emulsified composition, a beverage was manufactured as follows. Decaglycerin monomyristate (DECAGLYN 1-MVEXF), an astaxanthin preparation (FUJIFILM Astaxanthin S), and an antioxidant were mixed and heated to 80°C to form a mixture. This mixture was added to water heated to 80°C (0.5% by mass of the water used in the emulsion composition) and stirred (stirring conditions: 200 r.pm) to obtain an emulsion. The container that held the mixture was rinsed twice with 80°C water. While stirring water heated to 80°C, (1) an antifoaming agent and water, (2) the aforementioned emulsion, (3) collagen peptide, sugar alcohol, and sweetener were added in the order of (1) to (3) and mixed. After cooling, an acidulant, L-ascorbic acid, and flavoring were added, and then the mixture was filled into containers to make a beverage. The resulting beverage maintained its emulsified state not only immediately after production but also the following day, demonstrating excellent emulsification stability. The composition of each component in the aforementioned beverage is as follows: • Decaglycerin monomyristate 1.85% by mass • Astaxanthin preparation 0.069% by mass • Antioxidant 0.1% by mass • Collagen peptide 6.0% by mass • Sugar alcohol 6.0% by mass · Sweetener 0.05% by mass · Acidulant 0.5% by mass • L-ascorbic acid 0.1% by mass · Fragrance 0.75% by mass • Antifoaming agent 0.01% by mass · Water 84.571% by mass

[0052] Details of the emulsifiers used in the above-mentioned test and manufacturing examples are as follows. Decaglycerin monolaurate • DECAGLYN 1-LVEXF (manufactured by Japan Surfactant Industry Co., Ltd.) • SY Glister ML-750 (manufactured by Sakamoto Pharmaceutical Co., Ltd.) • Sunsoft Q-12S (manufactured by Taiyo Kagaku Co., Ltd.) • Decaglycerin monomyristate • DECAGLYN 1-MVEXF (manufactured by Japan Surfactant Industry Co., Ltd.) • SY Glister MM-750 (manufactured by Sakamoto Pharmaceutical Co., Ltd.) Decaglycerin monooleate • DECAGLYN 1-OVEXF (manufactured by Japan Surfactant Industry Co., Ltd.) • Sunsoft Q-17S (manufactured by Taiyo Kagaku Co., Ltd.) • Pentaglycerin monolaurate • Sunsoft A-121E (manufactured by Taiyo Kagaku Co., Ltd.) • Pentagricerin monomyristate • Sunsoft A-141E (manufactured by Taiyo Kagaku Co., Ltd.) Decaglycerin monostearate • Sunsoft Q-18S (manufactured by Taiyo Kagaku Co., Ltd.) • Decaglycerin monocaprate • SY Glister MCA-750 (manufactured by Sakamoto Pharmaceutical Co., Ltd.) • Sucrose myristic acid ester • Ryoto Sugar Ester M-1695 (manufactured by Mitsubishi Chemical Corporation) • Sucrose stearate • Ryoto Sugar Ester S-1670 (manufactured by Mitsubishi Chemical Corporation) • Lecithin (30% phospholipid) • Egg yolk lecithin PL-30S (manufactured by Kewpie Corporation)

[0053] As described above, according to the method of the present invention, an emulsified composition containing astaxanthin can be produced by simple stirring without the use of an emulsifying device, and furthermore, the obtained emulsified composition was shown to have excellent emulsification stability.

Claims

[Claim 1] The process involves mixing an oil phase containing astaxanthin and an emulsifier with an aqueous phase under stirring to emulsify it. When the total amount of the oil phase and the aqueous phase is 100% by mass, the amount of the oil phase is 1% to 10% by mass, and the amount of the aqueous phase is 90% to 99% by mass. The emulsifier is at least one of decaglycerin monolaurate and decaglycerin monomyristate, and the emulsifier comprises at least one of decaglycerin monolaurate and decaglycerin monomyristate. The emulsifier is blended in an amount of 1.5% by mass or more relative to the total amount of the emulsified composition. A method for producing an emulsified composition, characterized in that a homogenizer and a high-pressure homogenizer are not used during the emulsification process.

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