Oil-and-fat-containing dispersed composition

Abstract

Provided is a transparent and stable dispersion composition that contains an oil and fat. Specifically, provided is a transparent and stable emulsion. There is provided a dispersion composition that contains emulsion particles containing an oil and fat and an emulsifier, wherein the oil and fat is fish oil or the emulsifier is a sucrose fatty acid ester, and at least one of the following conditions is satisfied: (1) the median diameter D50 of the emulsion particles is 0.20 μm or less; and (2) the turbidity OD600 is 0.500 or lower.

Description

Oil and fat-containing dispersion composition

[0001] The present invention relates to a dispersion composition containing oils and fats, a beverage using the dispersion composition, and a method for producing the dispersion composition.

[0002] Oils and fats containing unsaturated fatty acids are used in pharmaceuticals and health foods. In foods and beverages containing oils and fats together with water, problems such as separation of oils and fats from water and a decrease in transparency due to cloudiness are known to occur (Patent Document 1). An emulsion is a mixture in which one of two liquids with low miscibility, such as oil and water, is dispersed as fine droplets (emulsion particles) in the other. Due to the high scattering ability of emulsion particles, emulsions generally exhibit a cloudy appearance (Non-Patent Document 1). Until now, it has been difficult to incorporate oils and fats containing unsaturated fatty acids into foods and / or beverages without causing cloudiness.

[0003] Japanese Patent Application Publication No. 10-327753

[0004] Motoi Hayase, J. Soc. Cosmet. Chem. Jpn. Vol. 44, No. 4, 2010

[0005] There is still a need for a method to obtain a stable dispersion composition containing oils and fats that exhibits a desired level of transparency. The present invention aims to obtain a transparent and stable dispersion composition containing oils and fats. Specifically, the invention aims to obtain a transparent and stable emulsion. The present invention further aims to obtain a beverage that contains a certain amount of highly unsaturated fatty acids and exhibits minimal color change due to the presence of highly unsaturated fatty acids.

[0006] As a result of various studies, the inventors have found that the above problem can be solved by adding a predetermined combination of glycerin, polyglycerin fatty acid ester, and sucrose fatty acid ester to a dispersion composition, and by adding the obtained dispersion composition to a beverage.

[0007] This specification encompasses the following disclosure of inventions. In the following disclosure of inventions, the transparency of the dispersion composition is controlled primarily by the average diameter of the emulsion particles. Thus, the turbidity value (OD) ６００The optical properties shown as ≤ approximately 0.500 are D ５０ This is obtained by achieving a fine emulsion with a particle size distribution controlled to approximately ≤ 0.20 μm.

[0008] D ５０ ≤ approximately 0.20 μm and / or OD ６００ The transparency and stability of the dispersion composition, expressed by parameters ≤ approximately 0.500, are not arbitrary results but are due to the specific compositional and processing characteristics of the present invention. In particular, the formation of a transparent and stable emulsion is influenced, but not limited to, the following combinations of factors: droplet size, amount of oil, amount of emulsifier, ratio of oil to emulsifier, type and intensity of emulsifier, selection and degree of purification of oil, presence of stabilizer, and emulsification conditions (e.g., temperature, mixing ratio, etc.).

[0009] In the following disclosure of the invention, refined fish oil refers to fish oil that has been refined to reduce impurities such as free fatty acids, oxides, or odors, and has a peroxide value of about 5 meq / kg or less and an acid value of about 1.0 mg KOH / g or less.

[0010] In the following disclosure of the invention, if, for example, [1-1-1] is included, the reference to [1-1] to [1-3] also includes the reference to [1-1-1].

[0011] [1-1] A dispersion composition comprising an emulsion particle containing an oil and fat and an emulsifier, wherein the oil and fat is or contains fish oil, and / or the emulsifier is or contains a sucrose fatty acid ester, and the following conditions apply: (1) The median diameter D of the emulsion particle ５０ (2) The turbidity OD in a 0.4 wt% solution of the dispersion composition is 0.20 μm or less. ６００ A dispersion composition satisfying at least one of the following: [1-1-1] The dispersion composition according to [1-1], wherein the oil is fish oil and / or the emulsifier is a sucrose fatty acid ester.

[0012] [1-2] The dispersion composition according to [1-1] or [1-1-1], wherein the oil is fish oil and the emulsifier is a sucrose fatty acid ester. [1-3] Median diameter D of the emulsion particles５０ The particle size is 0.20 μm or less, and the turbidity OD in a 0.4 wt% solution of the dispersion composition is 0.20 μm or less. ６００ A dispersion composition according to any one of [1-1] to [1-2], wherein is 0.500 or less.

[0013] [1-4] A dispersion composition according to any one of [1-1] to [1-3], comprising 20 to 40% by weight of oils and fats. [1-5] A dispersion composition according to any one of [1-1] to [1-4], further comprising glycerin. [1-6] A dispersion composition according to [1-5], comprising glycerin in an amount of 25 to 50% by weight.

[0014] [1-7] A dispersion composition according to any one of [1-1] to [1-6], further comprising a polyglycerin fatty acid ester. [1-8] A dispersion composition according to [1-7], wherein the polyglycerin fatty acid ester is contained in an amount of 0.171 to 0.300 parts by weight per 1 unit of oil or fat. [1-9] A dispersion composition according to any one of [1-1] to [1-8], wherein the emulsifier is a sucrose fatty acid ester, or contains a sucrose fatty acid ester, and the sucrose fatty acid ester is contained in an amount of 0.040 to 0.050 parts by weight per 1 unit of oil or fat.

[0015] [1-10] A dispersion composition according to any one of [1-1] to [1-9], further comprising an aqueous liquid. [1-11] The dispersion composition according to [1-10], wherein the aqueous liquid is water or contains water. [1-12] The dispersion composition according to any one of [1-1] to [1-11], further comprising 0.014 parts by weight or less of lysolecithin per 1 part of oil or fat.

[0016] [1-13] A dispersion composition according to any one of [1-7] to [1-12], wherein the polyglycerin fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester. [1-13-1] A dispersion composition according to [1-13], wherein the polyglycerin fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester.

[0017] [1-14] A dispersion composition according to any one of [1-9] to [1-13-1], wherein the sucrose fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester. [1-14-1] A dispersion composition according to [1-14], wherein the sucrose fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester.

[0018] [1-15] A dispersion composition according to any one of [1-1] to [1-14-1], wherein the oil is refined fish oil or comprises refined fish oil. [1-16] A dispersion composition according to any one of [1-1] to [1-15], further comprising a fatty acid or its C1-C6 ester.

[0019] [1-17] A dispersion composition according to any one of [1-1] to [1-16], wherein the oil and fat comprises a highly unsaturated fatty acid. [1-18] A dispersion composition according to [1-17], wherein the highly unsaturated fatty acid comprises eicosapentaenoic acid or docosahexaenoic acid. [1-19] A dispersion composition according to [1-17] or [1-18], wherein the highly unsaturated fatty acid comprises eicosapentaenoic acid and docosahexaenoic acid.

[0020] [1-20] The dispersion composition according to [1-18] or [1-19], wherein eicosapentaenoic acid and / or docosahexaenoic acid is contained in the form of a triglyceride, diglyceride, monoglyceride, ethyl ester or sterol ester. [1-21] An oil-containing beverage comprising the dispersion composition according to any one of [1-1] to [1-20].

[0021] The fat-containing beverage according to [1-21], which is an alcoholic beverage or a soft drink. The fat-containing beverage according to [1-21] or [1-22], which is a carbonated beverage, a fruit beverage, a coffee beverage, a Japanese tea beverage, a black tea beverage, a tea-based beverage, a mineral water, a soy milk beverage, a vegetable beverage, or a sports beverage. The fat-containing beverage according to any one of [1-21] to [1-23], wherein the amount of fat is 0.5% by weight or more.

[0022] The fat-containing beverage according to any one of [1-21] to [1-24], wherein the L ＊ , a ＊ and b ＊ values are as follows (1) to (3): (1) L ＊ is increased or decreased at a change rate of 40% or less compared to the L ＊ obtained by a color difference meter for the same beverage except that it does not contain the dispersion composition; (2) a ＊ is increased or decreased at a change rate of 40% or less compared to the a ＊ obtained by a color difference meter for the same beverage except that it does not contain the dispersion composition; and (3) b ＊ is increased or decreased at a change rate of 40% or less compared to the b ＊ obtained by a color difference meter for the same beverage except that it does not contain the dispersion composition, and the fat-containing beverage satisfying any one or all of them.

[0023] The fat-containing beverage according to any one of [1-21] to [1-25], wherein the L ＊ , a ＊ and b ＊ values are as follows (1) to (3): (1) L ＊ is increased at a change rate of 40% or less compared to the L ＊ obtained by a color difference meter for the same beverage except that it does not contain the dispersion composition; (2) a ＊ is increased at a change rate of 40% or less compared to the a ＊ obtained by a color difference meter for the same beverage except that it does not contain the dispersion composition; and (3) b ＊ is increased at a change rate of 40% or less compared to the b obtained by a color difference meter for the same beverage except that it does not contain the dispersion composition.＊ Fatty beverages that meet any or all of the following criteria, showing an increase of 40% or less compared to [the previous example].

[0024] [1-27] A fat-containing beverage according to any one of [1-21] to [1-26], wherein the fat contains DHA and EPA, and the total amount of DHA and EPA is 25 mg / 100 ml to 1200 mg / 100 ml. [1-28] A dispersion composition according to [1-27], wherein DHA and EPA are contained in the form of triglycerides, diglycerides, monoglycerides, ethyl esters, or sterol esters.

[0025] An oil-containing beverage as described in any of [1-29], [1-21] to [1-28], which is a vegetable beverage, and L is determined by a colorimeter. ＊ a ＊ , b ＊ The values ​​are as follows (1) to (3): (1) L ＊ (2) a ＊ (3)b ＊ A fat-containing beverage that satisfies one or all of the following conditions: 10 to 30.

[0026] In the case of an oil-containing beverage described in any of [1-30], [1-21] to [1-28], which is a sports drink, and in the case where the total amount of DHA and EPA is 25 mg / 100 ml to 1200 mg / 100 ml, OD ６００ A fat-and-oil beverage having a median diameter D of 0.50 or less. [1-31] ​​A fat-and-oil beverage comprising a dispersion composition, wherein the following conditions apply: (1) The dispersion composition comprises emulsion particles containing fish oil and sucrose fatty acid ester; (2) The fat-and-oil beverage is a vegetable beverage or a sports beverage; (3) The median diameter D of the emulsion particles ５０ (4) When the oil-containing beverage is a sports drink, the turbidity OD ６００ (5) The amount is 0.50 or less; (6) Fish oil contains DHA and EPA; (7) The total amount of DHA and EPA in the oil-containing beverage is 25 mg / 100 ml to 1200 mg / 100 ml; (8) L ＊ The L of a beverage that is identical except for not containing a dispersion composition, as determined by a colorimeter.＊ Compared to that, it is increasing at a rate of change of less than 40%; (8)a ＊ A colorimeter can determine the same beverage as the one in question, except that it does not contain a dispersion composition. ＊ Compared to that, it is increasing at a rate of change of less than 40%; and (9)b ＊ The same beverage except that which does not contain a dispersion composition, as determined by a colorimeter, b ＊ A fat-containing beverage that meets the criteria of increasing at a rate of change of 40% or less compared to [another beverage].

[0027] A method for producing a dispersion composition according to any one of [2-1], [1-7] to [1-20], or an emulsion particle composition according to any one of [4-7] to [4-21], comprising subjecting oil and fat, glycerin, polyglycerin fatty acid ester, sucrose fatty acid ester, and water to treatment in a high-pressure homogenizer or a high-pressure wet atomizer.

[0028] [2-2] The method according to [2-1], comprising dissolving glycerin, polyglycerin fatty acid ester, and sucrose fatty acid ester in water at 50°C before processing in a high-pressure homogenizer or high-pressure wet atomizer. [2-3] The method according to [2-1] or [2-2], wherein the processing in a high-pressure homogenizer or high-pressure wet atomizer is carried out at 15 to 40°C.

[0029] [3-1] A method for producing an oil-and-fat beverage, comprising adding a dispersion composition according to any one of [1-1] to [1-20] or an emulsion particle composition according to any one of [4-1] to [4-21] to an aqueous solution. [3-2] The method according to [3-1], wherein the oil-and-fat beverage is a soft drink selected from carbonated drinks, fruit drinks, coffee drinks, Japanese tea drinks, black tea drinks, tea-based drinks, mineral water, soy milk drinks, vegetable drinks, and sports drinks, or an alcoholic beverage.

[0030] A method for producing an oil-containing beverage as described in [3-3] [1-21] to [1-31], comprising adding a dispersion composition described in any of [1-1] to [1-20] to an aqueous solution, according to the method of [3-1] or [3-2]. A method for producing an oil-containing beverage as described in [3-4] [4-22] to [4-32], comprising adding an emulsion particle composition described in any of [4-1] to [4-21] to an aqueous solution, according to the method of any of [3-1] to [3-3].

[0031] [4-1] An emulsion particle composition comprising an oil and fat and an emulsifier, wherein the oil and fat and the emulsifier form emulsion particles, wherein the oil and fat is fish oil or contains fish oil, and / or the emulsifier is a sucrose fatty acid ester or contains a sucrose fatty acid ester, and the following conditions apply: (1) The median diameter D of the emulsion particles ５０ (2) The particle size is 0.20 μm or less, and (2) the turbidity OD in a 0.4 wt% solution of the emulsion particle composition ６００ An emulsion particle composition that satisfies at least one of the following conditions: is 0.500 or less.

[0032] [4-1-1] The emulsion particle composition according to [4-1], wherein the oil is fish oil and / or the emulsifier is a sucrose fatty acid ester. [4-2] The emulsion particle composition according to [4-1] or [4-1-1], wherein the oil is fish oil and the emulsifier is a sucrose fatty acid ester. [4-3] The median diameter D of the emulsion particle. ５０ The particle size is 0.20 μm or less, and the turbidity OD in a 0.4 wt% solution of the emulsion particle composition is 0.20 μm or less. ６００ An emulsion particle composition according to any one of [4-1] to [4-2], wherein is 0.500 or less.

[0033] [4-4] An emulsion particle composition according to any one of [4-1] to [4-3], comprising 20 to 40% by weight of oil and fat. [4-5] An emulsion particle composition according to any one of [4-1] to [4-4], further comprising glycerin. [4-6] An emulsion particle composition according to [4-5], comprising glycerin in an amount of 25 to 50% by weight.

[0034] [4-7] An emulsion particle composition according to any one of [4-1] to [4-6], further comprising a polyglycerin fatty acid ester. [4-8] An emulsion particle composition according to [4-7], wherein the polyglycerin fatty acid ester is contained in an amount of 0.171 to 0.300 parts by weight per 1 part of oil or fat.

[0035] [4-9] An emulsion particle composition according to any one of [4-1] to [4-8], wherein the emulsifier is a sucrose fatty acid ester or contains a sucrose fatty acid ester, and the sucrose fatty acid ester is contained in an amount of 0.040 to 0.050 parts by weight per 1 unit of oil or fat. [4-10] An emulsion particle composition according to any one of [4-1] to [4-9], further comprising an aqueous liquid.

[0036] [4-11] The emulsion particle composition according to [4-10], wherein the aqueous liquid is water or contains water. [4-12] The emulsion particle composition according to [4-10] or [4-11], wherein the emulsion particles are dispersed in the aqueous liquid. [4-13] The emulsion particle composition according to any one of [4-1] to [4-12], further comprising 0.014 parts by weight or less of lysolecithin per 1 part of oil or fat.

[0037] [4-14] An emulsion particle composition according to any one of [4-7] to [4-13], wherein the polyglycerin fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester. [4-14-1] An emulsion particle composition according to [4-14], wherein the polyglycerin fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester.

[0038] [4-15] An emulsion particle composition according to any one of [4-9] to [4-14-1], wherein the sucrose fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester. [4-15-1] An emulsion particle composition according to [4-15], wherein the sucrose fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester.

[0039] [4-16] An emulsion particle composition according to any one of [4-1] to [4-15-1], wherein the oil is refined fish oil or contains refined fish oil. [4-17] An emulsion particle composition according to any one of [4-1] to [4-16], further comprising a fatty acid or its C1-C6 ester.

[0040] [4-18] An emulsion particle composition according to any one of [4-1] to [4-17], wherein the oil and fat comprises a highly unsaturated fatty acid. [4-19] An emulsion particle composition according to [4-18], wherein the highly unsaturated fatty acid comprises eicosapentaenoic acid or docosahexaenoic acid. [4-20] An emulsion particle composition according to [4-18] or [4-19], wherein the highly unsaturated fatty acids comprise eicosapentaenoic acid and docosahexaenoic acid.

[0041] [4-21] An emulsion particle composition according to [4-19] or [4-20], wherein eicosapentaenoic acid and / or docosahexaenoic acid is contained in the form of a triglyceride, diglyceride, monoglyceride, ethyl ester, or sterol ester. [4-22] An oil-containing beverage comprising the emulsion particle composition according to any one of [4-1] to [4-21].

[0042] [4-23] An oil-containing beverage according to [4-22], which is an alcoholic beverage or a soft drink. [4-24] An oil-containing beverage according to [4-22] or [4-23], which is a carbonated beverage, a fruit beverage, a coffee beverage, a Japanese tea beverage, a black tea beverage, a tea-based beverage, mineral water, a soy milk beverage, a vegetable beverage, or a sports drink. [4-25] An oil-containing beverage according to any one of [4-22] to [4-24], wherein the amount of oil is 0.5% by weight or more.

[0043] A fat-containing beverage as described in any of [4-26], [4-22] to [4-25], wherein L is determined by a colorimeter. ＊ a ＊ and b ＊ The values ​​are as follows (1) to (3): (1) L ＊ The L of a beverage that is identical except for not containing an emulsion particle composition, as determined by a colorimeter. ＊ Compared to that, it is increasing or decreasing at a rate of change of 40% or less; (2) a ＊ A colorimeter can determine the color of a beverage that is identical to another beverage except that it does not contain an emulsion particle composition. ＊ Compared to, it is increasing or decreasing at a rate of change of 40% or less; and (3)b ＊ The same beverage except that it does not contain an emulsion particle composition, and the color of b determined by a colorimeter. ＊ A fat-containing beverage that meets one or all of the following conditions: it is increasing or decreasing at a rate of change of 40% or less compared to [the other beverage].

[0044] A fat-containing beverage as described in any of [4-27], [4-22] to [4-26], wherein L is determined by a colorimeter. ＊ a ＊ and b ＊ The values ​​are as follows (1) to (3): (1) L ＊ The L of a beverage that is identical except for not containing an emulsion particle composition, as determined by a colorimeter. ＊ Compared to that, it is increasing at a rate of change of 40% or less; (2)a ＊ A colorimeter can determine the color of a beverage that is identical to another beverage except that it does not contain an emulsion particle composition. ＊ Compared to (3)b, it is increasing at a rate of change of less than 40%; and (3)b ＊The same beverage except that it does not contain an emulsion particle composition, and the color of b determined by a colorimeter. ＊ Fatty beverages that meet any or all of the following criteria, showing an increase of 40% or less compared to [the previous example].

[0045] [4-28] A fat-containing beverage according to any one of [4-22] to [4-27], wherein the fat contains DHA and EPA, and the total amount of DHA and EPA is 25 mg / 100 ml to 1200 mg / 100 ml. [4-29] An emulsion particle composition according to [4-28], wherein DHA and EPA are contained in the form of triglycerides, diglycerides, monoglycerides, ethyl esters, or sterol esters.

[0046] A fat-containing beverage as described in any of [4-30], [4-22] to [4-29], which is a vegetable beverage, and L is determined by a colorimeter. ＊ a ＊ , b ＊ The values ​​are as follows (1) to (3): (1) L ＊ (2) a ＊ (3)b ＊ A fat-containing beverage that satisfies one or all of the following conditions: 10 to 30.

[0047] In the case of an oil-containing beverage described in any of [4-31], [4-22] to [4-29], which is a sports drink, and in the case where the total amount of DHA and EPA is 25 mg / 100 ml to 1200 mg / 100 ml, OD ６００ A fat-containing beverage whose ratio is 0.50 or less.

[0048] [4-32] An oil-containing beverage comprising an emulsion particle composition, wherein the following conditions apply: (1) The emulsion particle composition comprises emulsion particles containing fish oil and sucrose fatty acid ester; (2) The oil-containing beverage is a vegetable beverage or a sports beverage; (3) The median diameter D of the emulsion particles ５０ (4) When the oil-containing beverage is a sports drink, the turbidity OD ６００(5) The amount is 0.50 or less; (6) Fish oil contains DHA and EPA; (7) The total amount of DHA and EPA in the oil-containing beverage is 25 mg / 100 ml to 1200 mg / 100 ml; (8) L ＊ The L of a beverage that is identical except for not containing an emulsion particle composition, as determined by a colorimeter. ＊ Compared to that, it is increasing at a rate of change of less than 40%; (8)a ＊ A colorimeter can determine the color of a beverage that is identical to another beverage except that it does not contain an emulsion particle composition. ＊ Compared to that, it is increasing at a rate of change of less than 40%; and (9)b ＊ The same beverage except that it does not contain an emulsion particle composition, and the color of b determined by a colorimeter. ＊ A fat-containing beverage that meets the criteria of increasing at a rate of change of 40% or less compared to [another beverage].

[0049] [5-1] A dispersion composition comprising an emulsion particle containing an oil and fat and an emulsifier, wherein the oil and fat is or contains fish oil, and / or the emulsifier is or contains a sucrose fatty acid ester, and the following conditions apply: (1) The median diameter D of the emulsion particle ５０ (2) The turbidity OD in a 0.4 wt% solution of the dispersion composition is approximately 0.20 μm or less. ６００ A dispersion composition that satisfies at least one of the following conditions: [5-1-1] The dispersion composition according to [5-1], wherein the oil is fish oil and / or the emulsifier is a sucrose fatty acid ester.

[0050] [5-2] The dispersion composition according to [5-1] or [5-1-1], wherein the oil is fish oil and the emulsifier is a sucrose fatty acid ester. [5-3] Median diameter D of the emulsion particles ５０ The particle size is approximately 0.20 μm or less, and the turbidity OD in a 0.4 wt% solution of the dispersion composition is ６００ A dispersion composition according to any one of [5-1] to [5-2], wherein is approximately 0.500 or less.

[0051] [5-4] A dispersion composition according to any one of [5-1] to [5-3], comprising about 20 to about 40% by weight of oils and fats. [5-5] A dispersion composition according to any one of [5-1] to [5-4], further comprising glycerin. [5-6] A dispersion composition according to [5-5], comprising glycerin in an amount of about 25 to about 50% by weight.

[0052] [5-7] A dispersion composition according to any one of [5-1] to [5-6], further comprising a polyglycerin fatty acid ester. [5-8] A dispersion composition according to [5-7], wherein the polyglycerin fatty acid ester is contained in an amount of about 0.171 to about 0.300 parts by weight per 1 unit of oil or fat. [5-9] A dispersion composition according to any one of [5-1] to [5-8], wherein the emulsifier is a sucrose fatty acid ester, or contains a sucrose fatty acid ester, and the sucrose fatty acid ester is contained in an amount of about 0.040 to about 0.050 parts by weight per 1 unit of oil or fat.

[0053] [5-10] A dispersion composition according to any one of [5-1] to [5-9], further comprising an aqueous liquid. [5-11] The dispersion composition according to [5-10], wherein the aqueous liquid is water or contains water. [5-12] The dispersion composition according to any one of [5-1] to [5-11], further comprising about 0.014 parts by weight or less of lysolecithin per 1 part of oil or fat.

[0054] [5-13] A dispersion composition according to any one of [5-7] to [5-12], wherein the polyglycerin fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester. [5-13-1] A dispersion composition according to [5-13], wherein the polyglycerin fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester.

[0055] [5-14] A dispersion composition according to any one of [5-9] to [5-13-1], wherein the sucrose fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester. [5-14-1] A dispersion composition according to [5-14], wherein the sucrose fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester.

[0056] [5-15] A dispersion composition according to any one of [5-1] to [5-14-1], wherein the oil is refined fish oil or comprises refined fish oil. [5-16] A dispersion composition according to any one of [5-1] to [5-15], further comprising a fatty acid or its C1-C6 ester.

[0057] [5-17] A dispersion composition according to any one of [5-1] to [5-16], wherein the oil and fat comprises a highly unsaturated fatty acid. [5-18] A dispersion composition according to [5-17], wherein the highly unsaturated fatty acid comprises eicosapentaenoic acid or docosahexaenoic acid. [5-19] A dispersion composition according to [5-17] or [5-18], wherein the highly unsaturated fatty acid comprises eicosapentaenoic acid and docosahexaenoic acid.

[0058] [5-20] The dispersion composition according to [5-18] or [5-19], wherein eicosapentaenoic acid and / or docosahexaenoic acid is contained in the form of a triglyceride, diglyceride, monoglyceride, ethyl ester, or sterol ester. [5-21] An oil-containing beverage comprising the dispersion composition according to any one of [5-1] to [5-20].

[0059] The fat-containing beverage according to [5-21], which is an alcoholic beverage or a soft drink. The fat-containing beverage according to [5-21] or [5-22], which is a carbonated beverage, a fruit beverage, a coffee beverage, a Japanese tea beverage, a black tea beverage, a tea-based beverage, a mineral water, a soy milk beverage, a vegetable beverage, or a sports beverage. The fat-containing beverage according to any one of [5-21] to [5-23], wherein the amount of fat is about 0.5% by weight or more.

[0060] The fat-containing beverage according to any one of [5-21] to [5-24], wherein the L ＊ , a ＊ and b ＊ values are as follows (1) to (3): (1) L ＊ is increased or decreased at a change rate of about 40% or less compared to L ＊ of the same beverage except that it does not contain the dispersion composition, determined by a color difference meter; (2) a ＊ is increased or decreased at a change rate of about 40% or less compared to a ＊ of the same beverage except that it does not contain the dispersion composition, determined by a color difference meter; and (3) b ＊ is increased or decreased at a change rate of about 40% or less compared to b ＊ of the same beverage except that it does not contain the dispersion composition, determined by a color difference meter, and satisfies any one or all of them.

[0061] The fat-containing beverage according to any one of [5-21] to [5-25], wherein the L ＊ , a ＊ and b ＊ values are as follows (1) to (3): (1) L ＊ is increased at a change rate of about 40% or less compared to L ＊ of the same beverage except that it does not contain the dispersion composition, determined by a color difference meter; (2) a ＊ is increased at a change rate of about 40% or less compared to a ＊ of the same beverage except that it does not contain the dispersion composition, determined by a color difference meter; and (3) b ＊The same beverage except that which does not contain a dispersion composition, as determined by a colorimeter, b ＊ Fatty beverages that meet one or all of the following criteria, showing an increase of approximately 40% or less compared to [the previous example].

[0062] [5-27] A fat-containing beverage according to any one of [5-21] to [5-26], wherein the fat contains DHA and EPA, and the total amount of DHA and EPA is about 25 mg / 100 ml to about 1200 mg / 100 ml. [5-28] A dispersion composition according to [5-27], wherein DHA and EPA are contained in the form of triglycerides, diglycerides, monoglycerides, ethyl esters, or sterol esters.

[0063] A fat-containing beverage as described in any of [5-29], [5-21] to [5-28], which is a vegetable beverage, and L is determined by a colorimeter. ＊ a ＊ , b ＊ The values ​​are as follows (1) to (3): (1) L ＊ (2) a ＊ (3)b ＊ A fat-containing beverage that satisfies one or all of the following conditions: approximately 10 to approximately 30.

[0064] In the case of an oil-containing beverage described in any of [5-30], [5-21] to [5-28], which is a sports drink, and in the case where the total amount of DHA and EPA is approximately 25 mg / 100 ml to approximately 1200 mg / 100 ml, OD ６００ A beverage containing fats and oils, with a ratio of approximately 0.50 or less.

[0065] [5-31] An oil-containing beverage comprising a dispersion composition, wherein the following conditions apply: (1) The dispersion composition comprises emulsion particles containing fish oil and sucrose fatty acid ester; (2) The oil-containing beverage is a vegetable beverage or a sports beverage; (3) The median diameter D of the emulsion particles ５０ (4) When the oil-containing beverage is a sports drink, the turbidity OD ６００(5) Fish oil contains DHA and EPA; (6) The total amount of DHA and EPA in oil-containing beverages is approximately 25 mg / 100 ml to approximately 1200 mg / 100 ml; (7) L ＊ The L of a beverage that is identical except for not containing a dispersion composition, as determined by a colorimeter. ＊ In comparison, it is increasing at a rate of change of approximately 40% or less; (8)a ＊ A colorimeter can determine the same beverage as the one in question, except that it does not contain a dispersion composition. ＊ Compared to that, it is increasing at a rate of change of less than approximately 40%; and (9)b ＊ The same beverage except that which does not contain a dispersion composition, as determined by a colorimeter, b ＊ A fat-containing beverage that meets the criteria of increasing at a rate of change of approximately 40% or less compared to [another beverage].

[0066] A method for producing a dispersion composition according to any one of [6-1], [5-7] to [5-20], or an emulsion particle composition according to any one of [8-7] to [8-21], comprising subjecting oil, glycerin, polyglycerin fatty acid ester, sucrose fatty acid ester, and water to treatment in a high-pressure homogenizer or a high-pressure wet atomizer.

[0067] [6-2] The method according to [6-1], comprising dissolving glycerin, polyglycerin fatty acid ester, and sucrose fatty acid ester in water at about 50°C before being subjected to processing in a high-pressure homogenizer or high-pressure wet atomizer. [6-3] The method according to [6-1] or [6-2], wherein the processing in a high-pressure homogenizer or high-pressure wet atomizer is performed at about 15 to about 40°C.

[0068] [7-1] A method for producing an oil-and-fat beverage, comprising adding a dispersion composition according to any one of [5-1] to [5-20] or an emulsion particle composition according to any one of [8-1] to [8-21] to an aqueous solution. [7-2] The method according to [7-1], wherein the oil-and-fat beverage is a soft drink selected from carbonated drinks, fruit drinks, coffee drinks, Japanese tea drinks, black tea drinks, tea-based drinks, mineral water, soy milk drinks, vegetable drinks, and sports drinks, or an alcoholic beverage.

[0069] A method for producing an oil-containing beverage as described in [7-3] [5-21] to [5-31], comprising adding a dispersion composition described in any of [5-1] to [5-20] to an aqueous solution, according to the method of [7-1] or [7-2]. A method for producing an oil-containing beverage as described in [7-4] [8-22] to [8-32], comprising adding an emulsion particle composition described in any of [8-1] to [8-21] to an aqueous solution, according to the method of any of [7-1] to [7-3].

[0070] [8-1] An emulsion particle composition comprising an oil and fat and an emulsifier, wherein the oil and fat and the emulsifier form emulsion particles, wherein the oil and fat is or contains fish oil, and / or the emulsifier is or contains a sucrose fatty acid ester, and the following conditions apply: (1) The median diameter D of the emulsion particles ５０ (2) The particle size is approximately 0.20 μm or less, and (2) the turbidity OD in a 0.4 wt% solution of the emulsion particle composition ６００ An emulsion particle composition that satisfies at least one of the following conditions: is approximately 0.500 or less.

[0071] [8-1-1] The emulsion particle composition according to [8-1], wherein the oil is fish oil and / or the emulsifier is a sucrose fatty acid ester. [8-2] The emulsion particle composition according to [8-1] or [8-1-1], wherein the oil is fish oil and the emulsifier is a sucrose fatty acid ester or comprises a sucrose fatty acid ester. [8-3] The median diameter D of the emulsion particle. ５０ The particle size is approximately 0.20 μm or less, and the turbidity OD in a 0.4 wt% solution of the emulsion particle composition is ６００ An emulsion particle composition according to any one of [8-1] to [8-2], wherein is approximately 0.500 or less.

[0072] [8-4] An emulsion particle composition according to any one of [8-1] to [8-3], comprising about 20 to about 40% by weight of oils and fats. [8-5] An emulsion particle composition according to any one of [8-1] to [8-4], further comprising glycerin. [8-6] An emulsion particle composition according to [8-5], comprising glycerin in an amount of about 25 to about 50% by weight.

[0073] [8-7] An emulsion particle composition according to any one of [8-1] to [8-6], further comprising a polyglycerin fatty acid ester. [8-8] An emulsion particle composition according to [8-7], wherein the polyglycerin fatty acid ester is contained in an amount of about 0.171 to about 0.300 parts by weight per 1 part of oil or fat.

[0074] [8-9] The emulsion particle composition according to any one of [8-1] to [8-8], wherein the emulsifier is a sucrose fatty acid ester or contains a sucrose fatty acid ester, and the sucrose fatty acid ester is contained in an amount of about 0.040 to about 0.050 parts by weight per 1 part of oil or fat. [8-10] The emulsion particle composition according to any one of [8-1] to [8-9], further comprising an aqueous liquid.

[0075] [8-11] The emulsion particle composition according to [8-10], wherein the aqueous liquid is water or contains water. [8-12] The emulsion particle composition according to [8-10] or [8-11], wherein the emulsion particles are dispersed in the aqueous liquid. [8-13] The emulsion particle composition according to any one of [8-1] to [8-12], further comprising about 0.014 parts by weight or less of lysolecithin per 1 part of oil or fat.

[0076] [8-14] An emulsion particle composition according to any one of [8-7] to [8-13], wherein the polyglycerin fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester. [8-14-1] An emulsion particle composition according to any one of [8-14], wherein the polyglycerin fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester.

[0077] [8-15] An emulsion particle composition according to any one of [8-9] to [8-14-1], wherein the sucrose fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester. [8-15-1] An emulsion particle composition according to any one of [8-15], wherein the sucrose fatty acid ester is selected from the group comprising stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester.

[0078] [8-16] An emulsion particle composition according to any one of [8-1] to [8-15-1], wherein the oil is refined fish oil or contains refined fish oil. [8-17] An emulsion particle composition according to any one of [8-1] to [8-16], further comprising a fatty acid or its C1-C6 ester.

[0079] [8-18] An emulsion particle composition according to any one of [8-1] to [8-17], wherein the oil and fat comprises a highly unsaturated fatty acid. [8-19] An emulsion particle composition according to [8-18], wherein the highly unsaturated fatty acid comprises eicosapentaenoic acid or docosahexaenoic acid. [8-20] An emulsion particle composition according to [8-18] or [8-19], wherein the highly unsaturated fatty acid comprises eicosapentaenoic acid and docosahexaenoic acid.

[0080] [8-21] An emulsion particle composition according to [8-19] or [8-20], wherein eicosapentaenoic acid and / or docosahexaenoic acid is contained in the form of a triglyceride, diglyceride, monoglyceride, ethyl ester, or sterol ester. [8-22] An oil-containing beverage comprising the emulsion particle composition according to any one of [8-1] to [8-21].

[0081] [8-23] An oil-containing beverage according to [8-22], which is an alcoholic beverage or a soft drink. [8-24] An oil-containing beverage according to [8-22] or [8-23], which is a carbonated beverage, a fruit beverage, a coffee beverage, a Japanese tea beverage, a black tea beverage, a tea-based beverage, mineral water, a soy milk beverage, a vegetable beverage, or a sports drink. [8-25] An oil-containing beverage according to any one of [8-22] to [8-24], wherein the amount of oil is approximately 0.5% by weight or more.

[0082] A fat-containing beverage as described in any of [8-26], [8-22] to [8-25], wherein L is determined by a colorimeter. ＊ a ＊ and b ＊ The values ​​are as follows (1) to (3): (1) L ＊ The L of a beverage that is identical except for not containing an emulsion particle composition, as determined by a colorimeter. ＊ Compared to that, it is increasing or decreasing at a rate of change of approximately 40% or less; (2) a ＊ A colorimeter can determine the color of a beverage that is identical to another beverage except that it does not contain an emulsion particle composition. ＊ Compared to that, it is increasing or decreasing at a rate of change of approximately 40% or less; and (3)b ＊ The same beverage except that it does not contain an emulsion particle composition, and the color of b determined by a colorimeter. ＊ A fat-containing beverage that meets one or all of the following conditions: it is increasing or decreasing at a rate of change of approximately 40% or less compared to [another beverage].

[0083] A fat-containing beverage as described in any of [8-27], [8-22] to [8-26], wherein L is determined by a colorimeter. ＊ a ＊ and b ＊ The values ​​are as follows (1) to (3): (1) L ＊ The L of a beverage that is identical except for not containing an emulsion particle composition, as determined by a colorimeter. ＊ Compared to that, it is increasing at a rate of change of approximately 40% or less; (2) a ＊ A colorimeter can determine the color of a beverage that is identical to another beverage except that it does not contain an emulsion particle composition. ＊ Compared to that, it is increasing at a rate of change of less than approximately 40%; and (3)b ＊The same beverage except that it does not contain an emulsion particle composition, and the color of b determined by a colorimeter. ＊ Fatty beverages that meet one or all of the following criteria, showing an increase of approximately 40% or less compared to [the previous example].

[0084] [8-28] A fat-containing beverage according to any one of [8-22] to [8-27], wherein the fat contains DHA and EPA, and the total amount of DHA and EPA is about 25 mg / 100 ml to about 1200 mg / 100 ml. [8-29] An emulsion particle composition according to [8-28], wherein DHA and EPA are contained in the form of triglycerides, diglycerides, monoglycerides, ethyl esters, or sterol esters.

[0085] An oil-containing beverage as described in any of [8-30], [8-22] to [8-29], which is a vegetable beverage, and L is determined by a colorimeter. ＊ a ＊ , b ＊ The values ​​are as follows (1) to (3): (1) L ＊ (2) a ＊ (3)b ＊ A fat-containing beverage that satisfies one or all of the following conditions: approximately 10 to approximately 30.

[0086] In the case of an oil-containing beverage described in any of [8-31], [8-22] to [8-29], which is a sports drink, and in the case where the total amount of DHA and EPA is approximately 25 mg / 100 ml to approximately 1200 mg / 100 ml, OD ６００ A beverage containing fats and oils, with a ratio of approximately 0.50 or less.

[0087] [8-32] An oil-containing beverage comprising an emulsion particle composition, wherein the following conditions apply: (1) The emulsion particle composition comprises emulsion particles containing fish oil and sucrose fatty acid ester; (2) The oil-containing beverage is a vegetable beverage or a sports beverage; (3) The median diameter D of the emulsion particles ５０ (4) When the oil-containing beverage is a sports drink, the turbidity OD ６００(5) Fish oil contains DHA and EPA; (6) The total amount of DHA and EPA in oil-containing beverages is approximately 25 mg / 100 ml to approximately 1200 mg / 100 ml; (7) L ＊ The L of a beverage that is identical except for not containing an emulsion particle composition, as determined by a colorimeter. ＊ In comparison, it is increasing at a rate of change of approximately 40% or less; (8)a ＊ A colorimeter can determine the color of a beverage that is identical to another beverage except that it does not contain an emulsion particle composition. ＊ Compared to that, it is increasing at a rate of change of less than approximately 40%; and (9)b ＊ The same beverage except that it does not contain an emulsion particle composition, and the color of b determined by a colorimeter. ＊ A fat-containing beverage that meets the criteria of increasing at a rate of change of approximately 40% or less compared to [another beverage].

[0088] In this invention, we have found that by stably reducing the particle size, it is possible to obtain an oil-containing composition with improved transparency. The particle size is expressed as the median diameter of the particles in the oil-containing composition.

[0089] 1. Dispersion Composition In one embodiment of the present invention, the dispersion composition contains an emulsion. In one embodiment of the present invention, the dispersion composition is a liquid composition in which emulsion particles are dispersed in an aqueous liquid. In one embodiment of the present invention, the dispersion composition is called an emulsion particle composition. In this specification, an emulsion refers to a colloidal dispersion liquid composition in which one liquid phase is dispersed in particulate form between two immiscible liquid phases. In this specification, particles dispersed in a liquid composition are called emulsion particles. Emulsion particles are generally prepared to have a particle size of about 10 to about 100,000 nm. In one embodiment of the present invention, the emulsion particles are colloidal particles. Emulsions in which dispersed particles have a fine particle size of about 10 to about 100 nm or about 20 to about 200 nm are sometimes called nanoemulsions (Non-Patent Literature 2, Non-Patent Literature 4).

[0090] In one aspect of the present invention, the emulsion may be an oil-water emulsion (o / w type emulsion) with a continuous aqueous phase, or a water-oil emulsion (w / o type emulsion) with a continuous oil phase. In one aspect of the present invention, the emulsion is an oil-water emulsion (o / w type emulsion) with a continuous aqueous phase. In an o / w type emulsion, the emulsion particles are oil particles. In a w / o type emulsion, the emulsion particles are aqueous phase particles. In one aspect of the present invention, the emulsion particles may contain oils and emulsifiers. The emulsion particles of the present invention are dispersed in an aqueous liquid. Here, the aqueous liquid is a liquid containing water that forms an aqueous phase immiscible with the oil phase, and may be, for example, an aqueous solution (or aqueous solution) or water. In one aspect of the present invention, the dispersion composition or emulsion particle composition contains an aqueous liquid. In one embodiment of the present invention, the aqueous liquid is the turbidity OD of a 0.4 wt% solution of the dispersion composition or emulsion particle composition. ６００ It is approximately 0.500 or less.

[0091] Turbidity (optical density at 600 nm) is measured using a spectrophotometer (V-760: JASCO Corporation) with a 10 mm (optical path length). A 0.4 wt% solution of the dispersion composition is prepared by diluting the sample with distilled water and stirring uniformly. OD ６００ It is measured at a temperature of approximately 5 to 35°C.

[0092] In one embodiment of the present invention, a dispersion composition is provided that includes emulsion particles having a particle diameter less than or equal to a predetermined value. In one embodiment of the present invention, the particle diameter of the emulsion particles is shorter than the wavelength of visible light. In one embodiment of the present invention, the particle diameter of the emulsion particles is expressed as the median diameter. In one embodiment of the present invention, the emulsion particles have a median diameter of about 0.20 μm or less, about 0.15 μm or less, about 0.12 μm or less, about 0.10 μm or less, or about 0.09 μm or less. The median diameter is the particle diameter corresponding to 50% of the cumulative particle diameter distribution value on a volume basis, and is generally D ５０ It is also called [another name].

[0093] Median diameter (D) of emulsion particles ５０The particle size distribution is measured using a particle size analyzer (e.g., laser diffraction or dynamic light scattering). The instrument used is the laser diffraction / scattering particle size distribution analyzer "LA-920" (manufactured by Horiba, Ltd.), and the sample is prepared and measured according to the manufacturer's instructions.

[0094] Generally, the particle size of emulsion particles can be measured using commercially available particle size analyzers. Methods for measuring the particle size distribution of emulsion particles include optical microscopy, confocal laser microscopy, electron microscopy, atomic force microscopy, static light scattering, laser diffraction / scattering, dynamic light scattering, centrifugal sedimentation, electrical pulse measurement, chromatography, ultrasonic attenuation, and particle trajectory analysis. Instruments corresponding to each of these principles are commercially available.

[0095] In one embodiment of the present invention, laser diffraction / scattering or dynamic light scattering is used to measure the particle size of emulsion particles. The measurement temperature can be any temperature commonly used for particle size measurement, but it is preferably about 20°C.

[0096] In one embodiment of the present invention, a dispersion composition is provided in which turbidity is controlled and transparency is improved. In one embodiment of the present invention, the transparency of the dispersion composition is determined by measuring turbidity. Generally, turbidity can be measured by turbidimetry, transmitted light measurement, integrating sphere photoelectric photometry, scattered light measurement, or transmitted scattering method.

[0097] In one aspect of the present invention, a 0.4% by weight solution of an emulsion particle composition or dispersion composition containing oil or fat has a turbidity (OD) of about 0.500 or less, about 0.250 or less, about 0.127 or less, about 0.110 or less, or about 0.063 or less. ６００ ) has.

[0098] In one embodiment of the present invention, the dispersion composition forms a stable emulsion. In this specification, a stable emulsion means an emulsion whose dispersion state is maintained for a certain period of time. In one aspect, a certain period means, for example, about 12 hours or more, about 24 hours or more, about 48 hours or more, about 168 hours or more, or about 720 hours or more. In one aspect, the maintained dispersion state means that the turbidity OD of the solution obtained by diluting the oil-containing emulsion particle composition or dispersion composition in a 0.4 wt% solution over time. ６００ This means that the value is maintained at approximately 0.500 or less, approximately 0.250 or less, approximately 0.127 or less, approximately 0.110 or less, or approximately 0.063 or less.

[0099] 2. Fats and Oils The fats and oils targeted in this invention may be any fats and oils that can be used in food, but for example, they may be obtained from at least one naturally derived oil selected from the group consisting of fish oil and microbial oil, such as sardine, mackerel, saury, tuna, and bonito. Preferably, they may be obtained from at least one naturally derived oil selected from the group consisting of fish oil and microbial oil, such as sardine, mackerel, saury, tuna, and bonito. In addition to fish oil and microbial oil, they may also contain raw aquatic product oil derived from crustaceans such as krill and shrimp, or marine animals.

[0100] Examples of fish oil include lipids such as oils, phospholipids, and wax esters found in fish. Fish oils include oils derived from fish such as herring, sardine, anchovy, menhaden, pilchard, saury, tuna, bonito, hake, catfish, capelin, redfish, whitefish, mackerel, jackmackerel, yellowtail, sand eel, pout, salmon, pollock, cod, halibut, trout, blue whitening, sprat, shark, and dogfish, as well as mixtures of these fish oils.

[0101] Examples of microbial oils include lipids such as oils, phospholipids, and wax esters found in microorganisms. Microorganisms can be lipid-producing or lipid-capable microorganisms, and include algae, fungi (e.g., Eumycota), bacteria, fungi (pseudofungi lack chitin-containing cell walls, intramembrane ergosterol, and / or a haploid life cycle), and stramenopiles.

[0102] Suitable algae include the genera Labyrinthulamycota and Thraustochytrium. Suitable fungi include the genera Yarowia, Candida, Saccharomyces, Schizosaccharomyces, and Pichia.

[0103] Examples of bacteria include Agrobacterium, Bacillus, Escherichia, Pseudomonas, and Actinomyces.

[0104] As for fungi, at least one species can be selected from the group including the genera Mortierella, Conidiobolus, Pythium, Phytophthora, Penicillium, Cladosporium, Mucor, Fusarium, Aspergillus, Rhodotorula, Entomophthora, Echinosporangium, and Saprolegnia. Preferably, the fungus can be at least one selected from the group consisting of the genera Mortierella, Conidiobolus, Pythium, Phytophthora, Penicillium, Cladosporium, Mucor, Fusarium, Aspergillus, Rhodotorula, Entomophthora, Echinosporangium, and Saprolegnia. Among these, microorganisms belonging to the genus Mortierella are even more preferred. Examples of microorganisms belonging to the genus Mortierella include those belonging to the subgenus Mortierella, such as Mortierella elongata, Mortierella exigua, Mortierella hygrophila, and Mortierella alpina.

[0105] In one aspect of the present invention, fats and oils refer to ester compounds of naturally derived fatty acids and glycerol. Fats and oils may be monoglycerides, diglycerides, or triglycerides. In one aspect, naturally derived fatty acids may include eicosapentaenoic acid (hereinafter also referred to as EPA), n-3 docosapentaenoic acid (hereinafter also referred to as n-3 DPA), docosahexaenoic acid (hereinafter also referred to as DHA), dihomo-γ-linolenic acid (hereinafter also referred to as DGLA), arachidonic acid (hereinafter also referred to as ARA), stearidonic acid, one highly unsaturated fatty acid selected from C18:3, C19:4, C20:4, and C21:5, or a combination of two or more highly unsaturated fatty acids.In one embodiment of the present invention, naturally derived fatty acids include crotonic acid, myristoleic acid, palmitoleic acid, sapienic acid, oleic acid, elaidic acid, vaccenic acid, gadoleic acid, eicosenoic acid, erucic acid, nervonic acid, linoleic acid, eicosadienoic acid, docosadienoic acid, linolenic acid, pinolenic acid, eleostearic acid, meadic acid, dihomo-γ-linolenic acid, eicosatrienoic acid, stearidonic acid, eicosatetraenoic acid, adrenaline, bosopentaenoic acid, osbondo acid, sardine acid, tetracosapentaenoic acid, herring acid Acids (including propionic acid, butyric acid, valeric acid, caproic acid, enanthic acid, caprylic acid, pelargonic acid, capric acid, undecylic acid, lauric acid, tridecylic acid, myristic acid, pentadecylic acid, palmitic acid, margaric acid, stearic acid, nonadecylic acid, arachidic acid, henicosyl acid, behenic acid, tricosylic acid, lignoceric acid, pentacosylic acid, cerotic acid, carboceric acid, montanic acid, nonacosylic acid, melissic acid, hentriaconylic acid, rasselic acid, silyl acid, geddic acid) It may contain one fatty acid or a combination of two or more fatty acids selected from saturated fatty acids such as acetamide, celoplastic acid, hexatriconcylic acid, heptatriaconcylic acid, octatriconcylic acid, nonatriaconcylic acid, and tetraconcylic acid.

[0106] In one aspect of the present invention, naturally derived oils, such as fish oil or microbial oil, may contain trace amounts of fatty acids or their esters in addition to oils and fats, which are ester compounds of naturally derived fatty acids and glycerol. In one aspect, the fatty acids or their esters other than oils and fats contained in fish oil are present in amounts of about 2% or more by weight, about 5% or more by weight, about 10% or more by weight, about 15% or more by weight, about 30% or less by weight, about 20% or less by weight, about 15% or less by weight, about 10% or less by weight, about 5% or less by weight, or about 3% or less by weight, based on the total weight of the dispersion composition.

[0107] In one aspect of the present invention, the oil may contain triglycerides whose constituent fatty acids are medium-chain fatty acids. Medium-chain fatty acids are fatty acids with approximately 8-10 carbon atoms and are components found in coconuts, palm fruit, and the like. The triglycerides whose constituent fatty acids are medium-chain fatty acids used in one aspect of the present invention are included in an amount of about 5% by weight or more, about 10% by weight or more, about 15% by weight or more, about 30% by weight or less, about 20% by weight or less, or about 15% by weight or less, based on the total weight of the dispersion composition.

[0108] In one aspect of the present invention, the oil and fat are obtained by distilling the raw material composition. The method and degree of refining of the oil and fat are not limited, but it is preferable that they have undergone commonly performed refining treatments (e.g., deacidification, decolorization, clay treatment, and / or steam deodorization). In one aspect of the present invention, the oil and fat are included in an amount of about 2.34% by weight or more, about 5% by weight or more, about 10% by weight or more, about 10% by weight or more, about 50% by weight or less, about 45% by weight or less, about 40% by weight or less, or about 35% by weight or less, based on the total weight of the dispersion composition. Alternatively, the oil and fat are included in an amount of about 2.34 to about 50% by weight, about 5 to about 45% by weight, about 10 to about 40% by weight, or about 20 to about 35% by weight, based on the total weight of the dispersion composition.

[0109] The fish oil used in this invention is refined fish oil, preferably refined fish oil containing about 28% or more EPA. As the above-mentioned refined fish oil, refined fish oil to which about 0.5% or more tocopherol has been added as an antioxidant can be used. Refined fish oil is produced by obtaining raw fish oil from raw fish such as sardines through a primary refining process (e.g., degumming → deacidification → decolorization → filtration), and then producing raw fish oil through a secondary refining process (e.g., adsorption treatment → distillation → deodorization → antioxidant addition). By adding a wintering process in addition to the usual refining process (i.e., primary and secondary refining processes), the content of highly unsaturated fatty acids such as EPA and DHA can be increased. When using microbial oil instead of fish oil, or when using an oil mixture of fish oil and microbial oil, the same method can be used for purification. In one embodiment of the present invention, fish oil is included in an amount of about 2.34% by weight or more, about 5% by weight or more, about 10% by weight or more, about 20% by weight or more, about 50% by weight or less, about 45% by weight or less, about 40% by weight or less, or about 35% by weight or less, based on the total weight of the dispersion composition. Alternatively, fish oil is included in an amount of about 2.34 to about 50% by weight, about 5 to about 45.00% by weight, about 10 to about 40% by weight, or about 20 to about 35% by weight, based on the total weight of the dispersion composition.

[0110] In addition to the normal purification process, a wintering process can be added to increase the content of highly unsaturated fatty acids such as EPA and DHA. In this specification, the total content of EPA and DHA contained in the composition may be referred to as "total amount of EPA and DHA," "EPA + DHA content," or simply "EPA + DHA." In one embodiment of the present invention, the total content of EPA and DHA is about 0.5% by weight or more, about 1% by weight or more, about 2% by weight or more, about 4% by weight or more, about 8% by weight or less, about 5% by weight or less, about 3% by weight or less, or about 2% by weight or less, based on the total weight of the dispersed composition. Alternatively, the total content of EPA and DHA is about 0.5 to about 10% by weight, about 0.7 to about 8.0% by weight, about 0.9 to about 5.0% by weight, or about 1.0 to about 3.0% by weight, based on the total weight of the dispersed composition. DHA and EPA can be included in the form of triglycerides, diglycerides, monoglycerides, ethyl esters, or sterol esters.

[0111] 3. Aqueous Phase In one aspect of the present invention, the aqueous phase is an aqueous liquid that can be prepared using water such as distilled water, deionized water, or pure water. In one aspect of the present invention, water is included in an amount of about 1.0% by weight or more, about 3.7% by weight or more, about 10% by weight or more, about 15% by weight or more, about 30% by weight or more, about 100% by weight or less, about 75% by weight or less, about 50% by weight or less, or about 40% by weight or less, based on the total weight of the dispersion composition. Alternatively, water is included in an amount of about 1.0 to about 100% by weight, about 3.7 to about 75% by weight, about 10 to about 50% by weight, or about 15 to about 40% by weight, based on the total weight of the dispersion composition.

[0112] 4. Emulsifiers In one aspect of the present invention, the dispersion composition includes an emulsifier for the stabilization of the emulsion. In one embodiment of the present invention, polyglycerol fatty acid esters and sucrose fatty acid esters are added as emulsifiers. In one embodiment of the present invention, other emulsifiers may be added and used. Other suitable emulsifiers include glycerol and lysolecithin.

[0113] The polyglycerol fatty acid ester used in one aspect of the present invention is a monoester of polyglycerol having an average degree of polymerization of about 2 or more, or about 5 or more, for example, about 6 to about 15, about 8 to about 13, or about 8 to about 10, and a fatty acid having 8 to 22 carbon atoms, such as caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, oleic acid, and linoleic acid. Examples of polyglycerol fatty acid esters include hexaglycerol monooleate, hexaglycerol monostearate, hexaglycerol monopalmitate, hexaglycerol monomyristate, hexaglycerol monolaurate, decaglycerol monooleate, decaglycerol monostearate, decaglycerol monopalmitate, decaglycerol monomyristate, and decaglycerol monolaurate. These polyglycerol fatty acid esters can be used individually or in combination. If the number of carbon atoms in the fatty acid is 10 or less, there are problems with the odor and taste derived from the fatty acid, and if the number of carbon atoms in the saturated fatty acid is 20 or more, the viscosity is high and it is unsuitable for actual use.

[0114] In one embodiment of the present invention, the polyglycerin fatty acid ester is included in an amount of about 1.0% by weight or more, about 4.0% by weight or more, about 7.0% by weight or more, about 30% by weight or less, about 25% by weight or less, about 20% by weight or less, or about 10% by weight or less, based on the total weight of the dispersion composition. Alternatively, the polyglycerin fatty acid ester may be included in an amount of about 1.0 to about 30% by weight, about 4.0 to about 25% by weight, or about 7.0 to about 20% by weight, based on the total weight of the dispersion composition. Furthermore, in one embodiment of the present invention, the polyglycerin fatty acid ester may be included in an amount of about 0.10 to about 0.60 parts by weight, about 0.10 to about 0.50 parts by weight, about 0.15 to about 0.40 parts by weight, about 0.40 to about 0.60 parts by weight, or about 0.171 to about 0.300 parts by weight, per 1 unit of oil or fat.

[0115] A sucrose fatty acid ester used in one aspect of the present invention is a compound substantially containing 100% monoester of sucrose with a saturated fatty acid having 12 or more carbon atoms, or 18 or more and 22 or less carbon atoms, or 20 or less carbon atoms. Examples of suitable sucrose fatty acid esters include sucrose dioleate, sucrose distearate, sucrose dipalmitate, sucrose dimyristate, sucrose dilaurate, sucrose monooleate, sucrose monostearate, sucrose monopalmitate, sucrose monomyristate, and sucrose monolaurate.

[0116] In one embodiment of the present invention, the sucrose fatty acid ester is included in an amount of about 0.09% by weight or more, about 0.10% by weight or more, about 0.50% by weight or more, about 3.00% by weight or less, about 2.35% by weight or less, or about 2.00% by weight or less, based on the total weight of the dispersion composition. Alternatively, the sucrose fatty acid ester may be included in an amount of about 0.09 to about 3.00% by weight, about 0.10 to about 2.35% by weight, or about 0.50 to about 2.00% by weight, based on the total weight of the dispersion composition. Furthermore, in one embodiment of the present invention, the sucrose fatty acid ester may be included in an amount of about 0.03 to about 0.07 parts by weight, about 0.04 to about 0.06 parts by weight, or about 0.040 to about 0.050 parts by weight, per 1 unit of oil or fat.

[0117] The ratio of sucrose fatty acid ester to polyglycerol fatty acid ester used in this invention is approximately 50% by weight or less, approximately 40% by weight or less, or approximately 30% by weight or less. If the ratio of sucrose fatty acid ester increases to approximately 50% by weight or more, the transparency will decrease.

[0118] 5. Other Components In one embodiment of the present invention, other emulsifiers may be added to the above emulsifier. Examples of other emulsifiers include glycerophospholipids. In one embodiment of the present invention, lysolecithin is also included as a glycerophospholipid. Such lysolecithin can be obtained by hydrolysis of lecithin with an acid or alkali catalyst, but it can also be obtained by hydrolysis of lecithin with phospholipase A1 or A2. Examples of such lysolecithins include lysophosphatidic acid, lysophosphatidylglycerin, lysophosphatidylinositol, lysophosphatidylethanolamine, lysophosphatidylmethylethanolamine, lysophosphatidylcholine (lysolecithin), and lysophosphatidylserine.

[0119] In one aspect of the present invention, the dispersion composition may contain glycerin. In one aspect of the present invention, the glycerin is included in an amount of about 5% by weight or more, about 10% by weight or more, about 25% by weight or more, about 95% by weight or less, about 75% by weight or less, or about 50% by weight or less, based on the total weight of the dispersion composition. Alternatively, the glycerin may be included in an amount of about 5 to about 95% by weight, about 10 to about 75% by weight, or about 25 to about 50% by weight, based on the total weight of the dispersion composition. Furthermore, in one aspect of the present invention, the glycerin is included in an amount of about 0.6 to about 40.60 parts by weight per unit of oil or fat. In addition, in the present invention, the dispersion composition may contain an antioxidant.

[0120] 6. Emulsification Methods Examples of emulsification methods used in one embodiment of the present invention include interfacial chemical methods such as phase inversion temperature emulsification, coagulation, liquid crystal emulsification, and D-phase emulsification, and mechanical methods such as high-pressure homogenizers, high-pressure wet atomizers, high-shear dispersers, colloid mills, homogenizers, agitated emulsifiers, vacuum emulsifiers, centrifugal emulsifiers, ultrasonic emulsifiers, microchannel emulsifiers, and thin-film swirling emulsifiers, either individually or in combination. One embodiment of the present invention involves high-pressure emulsification using a high-pressure homogenizer or a high-pressure wet atomizer. Another embodiment of the present invention involves using a conventional emulsifier that utilizes shear action, such as a stirrer, impeller stirring, homomixer, and continuous flow shear device, followed by passing the mixture through a high-pressure homogenizer, thus allowing the use of two or more emulsifiers. Using a high-pressure homogenizer allows the emulsion to be further standardized into uniform fine particle droplets. This process may be repeated multiple times to achieve even more uniform particle size droplets.

[0121] In one embodiment of the present invention, high-pressure homogenizers include a chamber-type high-pressure homogenizer having a chamber in which the flow path of the processing liquid is fixed, and a homogeneous valve-type high-pressure homogenizer having a homogeneous valve. Among these, the homogeneous valve-type high-pressure homogenizer can be easily adjusted in width of the flow path of the processing liquid, allowing the pressure and flow rate during operation to be set arbitrarily, and its wide operating range makes it preferable to use in the present invention. In addition, although the degree of freedom of operation is low, a chamber-type high-pressure homogenizer can be suitably used for applications requiring ultra-high pressure because it is easy to create a mechanism to increase the pressure.

[0122] In one embodiment of the present invention, the high-pressure homogenizer is used when the temperature of the oil composition is about 15 to about 50°C, for example, about 40°C. In one embodiment of the present invention, emulsification is carried out by adding water to the oil composition.

[0123] 7. In one aspect of the beverage invention, the dispersion composition or emulsion particle composition of the present invention can be used as an ingredient in a beverage. In one aspect of the present invention, a beverage comprising the dispersion composition or emulsion composition is provided. In one embodiment of the invention, the beverage comprises a liquid component such as a fruit beverage, vegetable beverage, carbonated beverage, coffee beverage, tea beverage such as Japanese tea and black tea, mineral water, and soft drinks including soy milk, as well as an alcoholic beverage. The liquid component may be a solution (e.g., an aqueous solution) or a suspension containing insoluble matter. In one embodiment of the present invention, the dispersion composition or emulsion particle composition of the present invention is included in an amount of about 2.34% by weight or more, about 5% by weight or more, about 10% by weight or more, about 20% by weight or more, about 50% by weight or less, about 45% by weight or less, about 40% by weight or less, or about 35% by weight or less, based on the total weight of the beverage. Furthermore, the dispersion composition or emulsion particle composition is included in an amount of approximately 2.34 to approximately 50% by weight, approximately 5 to approximately 45% by weight, approximately 10 to approximately 40% by weight, or approximately 20 to approximately 35% by weight, based on the total weight of the beverage.

[0124] When added to a beverage, simply stirring and mixing the above-mentioned dispersion composition or emulsion particle composition into the target beverage will yield a highly transparent, heat-resistant oil-containing beverage. Therefore, the present invention provides a beverage to which the above-mentioned dispersion composition has been added by stirring and mixing. The time, timing, and method of mixing are not specified. Specific beverages include soft drinks (carbonated drinks, fruit drinks, coffee drinks, tea drinks, mineral water, soy milk products, vegetable drinks, sports drinks, cocoa drinks, etc.), alcoholic beverages, and beverages ranging from highly fluid beverages such as dairy drinks to beverages with relatively low fluidity, such as jelly-like beverages.

[0125] In this specification, soft drinks are defined as "beverages with an alcohol content of less than 1%, excluding lactic acid bacteria beverages, milk, and dairy products." In one embodiment of the present invention, oil-containing beverages are soft drinks, and examples of soft drinks include carbonated beverages, fruit beverages, soy milk products, mineral water, coffee beverages, and tea beverages. In one embodiment of the present invention, oil-containing beverages are vegetable beverages or sports beverages. In one embodiment of the present invention, oil-containing beverages are fruit beverages, and in this specification, fruit beverages are defined as "concentrated fruit juice, fruit juice, mixed fruit juice, fruit juice with fruit pulp, mixed fruit and vegetable juice, and fruit juice beverages." In the Japanese Agricultural Standards (JAS), "juice" means only those made from 100% fruit or vegetable juice, and other fruit beverages are called fruit juice beverages. In this specification, "vegetable beverage" means a beverage containing vegetable juice, and includes, for example, vegetable juice, mixed fruit and vegetable juice, and vegetable juice beverages. "Sports beverage" is a beverage intended to efficiently replenish water and minerals lost through sweating during exercise. Most sports drinks contain sugar as an energy source for fatigue recovery, and many also contain added citric acid, various amino acids, and vitamins. In this specification, "sports beverage" and "sports drink" are used interchangeably.

[0126] In this specification, the color of an oil-containing beverage containing a dispersion composition or emulsion particle composition is L ＊ a ＊ It is represented by the color system. ＊ a ＊ In the color system, L represents lightness, and a ＊ and b ＊ Both represent hue and saturation. Of these, a ＊ The color range from red / magenta to green, with the red becoming stronger as the value moves towards the positive direction and the green becoming stronger as the value moves towards the negative direction. ＊ L represents a hue ranging from blue to yellow, with the yellow becoming stronger as the value moves in the positive direction and the blue becoming stronger as the value moves in the negative direction. ＊ a ＊ The b color system is also called the CIE LAB. ＊ a＊ , b ＊ Each of these values ​​can be measured using a colorimeter in a general manner. In this specification, a colorimeter is also called a color difference meter.

[0127] In one embodiment, the color of the dispersion composition or emulsion particle composition is measured using a colorimeter (CR-300 Konica Minolta Japan, Inc.). The measurement is performed at approximately 5 to 35°C.

[0128] In one embodiment of the present invention, for example, when the oil-containing beverage is a vegetable beverage, the oil-containing beverage contains a dispersion composition or an emulsion particle composition. ＊ , can be approximately 10 or more, approximately 20 or more, or approximately 30 or more, and approximately 60 or less, approximately 70 or less, or approximately 80 or less. a of an oil-containing beverage containing a dispersion composition or emulsion particle composition ＊ b of an oil-containing beverage containing a dispersion composition or emulsion particle composition ＊ It could be approximately 5 or more, approximately 7.5 or more, or approximately 10 or more, and approximately 30 or less, approximately 40 or less, or approximately 50 or less.

[0129] In one aspect of the present invention, an oil-containing beverage comprising a dispersion composition or emulsion particle composition L ＊ The same beverage L except that it does not contain a dispersion composition or emulsion particle composition. ＊ The rate of change relative to may be approximately 75% or less, approximately 50% or less, approximately 40% or less, approximately 35% or less, or approximately 30% or less. a of an oil-containing beverage containing a dispersion composition or emulsion particle composition ＊ Except for not containing the dispersion composition or emulsion particle composition, it is the same beverage a ＊ The rate of change relative to may be approximately 75% or less, approximately 50% or less, approximately 40% or less, approximately 35% or less, or approximately 30% or less. b of an oil-containing beverage containing a dispersion composition or emulsion particle composition ＊ Except for not containing the dispersion composition or emulsion particle composition, the beverage is identical to b. ＊ The rate of change relative to this can be approximately 75% or less, approximately 50% or less, approximately 40% or less, approximately 35% or less, or approximately 30% or less.

[0130] In this specification, the rate of change refers to the ratio in which the value at the base time is used as the denominator and the increase or decrease from the base time to the comparison time is used as the numerator, and is calculated by the following method.

[0131]

[0132] In one embodiment of the present invention, the reference time is, for example, before the addition of the dispersion composition or emulsion composition, and the comparison time is after the addition of the dispersion composition or emulsion composition. In one embodiment of the present invention, the L of the oil-containing beverage at the comparison time. ＊ a ＊ , b ＊ Each of these values ​​can be increased or decreased compared to the beverage at the reference time. In one embodiment of the present invention, a sports drink containing a dispersion composition or emulsion particle composition in an amount such that the total amount of DHA and EPA is about 25 mg / 100 ml to about 1200 mg / 100 ml has a turbidity (OD) of about 0.800 or less, about 0.500 or less, about 0.250 or less, about 0.127 or less, about 0.110 or less, or about 0.063 or less. ６００ ) has.

[0133] In this specification, unless otherwise specified, the fatty acid content in a composition is determined based on the fatty acid composition. The fatty acid composition can be determined by conventional methods. Specifically, if the fatty acid in the composition to be measured is not a fatty acid lower alkyl ester, the fatty acid lower alkyl ester obtained by esterifying the fatty acid to be measured with a lower alcohol and a catalyst is used. If the fatty acid in the composition to be measured is a fatty acid lower alkyl ester, the fatty acid itself is used as is. Next, the obtained fatty acid lower alkyl ester is analyzed as a sample using gas chromatography. In the resulting gas chromatography chart, the peaks corresponding to each fatty acid are identified, and the peak area of ​​each fatty acid is determined using the AgilentChemStation integration algorithm (revision C.01.03, Agilent Technologies) or an equivalent method. Peak area is the ratio (area %) of the peak area of ​​each component in a chart analyzed using gas chromatography, thin-layer chromatography / flame ionization detector (TLC / FID), etc., of oils and fats containing various fatty acids as constituent components, to the total peak area, and indicates the content ratio of that peak component. The area percentage values ​​obtained by the measurement method described above can be used interchangeably with the weight percentage values ​​of each fatty acid relative to the total weight of fatty acids in the sample. Refer to the Japan Oil Chemists' Society (JOCS) Standards for Analysis of Fats and Oils 2013 Edition 2.4.2.1-2013 Fatty Acid Composition (FID Constant Temperature Gas Chromatography Method) and 2.4.2.2-2013 Fatty Acid Composition (FID Temperature-Boosting Gas Chromatography Method). For convenience, this specification will use "weight percentage".

[0134] In this specification, the term "process" includes not only independent processes but also processes that are not clearly distinguishable from other processes, as long as their intended function is achieved. Furthermore, in this specification, the "~" indicating a numerical range indicates a range that includes the numbers before and after it as the minimum and maximum values, respectively.

[0135] In this specification, the amount of each component in a composition means the total amount of any multiple substances present in the composition, unless otherwise specified. In this specification, the terms "less than" or "less than" with respect to percentages mean a range including 0% or values ​​undetectable by current means, unless a lower limit is specifically stated.

[0136] Certain ranges are given herein by numerical values ​​preceded by the term “approximately.” The term “approximately” is used herein to provide literal support for the exact number it precedes and for any number that is close to or approximately that number. In determining whether a number is close to or approximately that of a specifically stated number, an unspecified number that is close to or approaches the stated number may be a number that provides a substantially equal amount of the specifically stated number in the context in which it is given. In some embodiments, “approximately” may mean ±5%, ±2.5%, or ±0.5% of the number it refers to.

[0137] The details of the present invention will be explained by the examples. The present invention is not limited in any way by these examples.

[0138] Example 1 In glycerin (60.00 g) and water (76.06 g) heated to 50°C, monostearine decaglycerin preparation (SWA-10D: monostearine decaglycerin preparation (40% emulsifier) ​​HLB14 Mitsubishi Chemical, 21.36 g), lysolecithin preparation (Sunsoft A-1: ​​lysolecithin preparation (33% emulsifier) ​​Taiyo Kagaku, 0.86 g), and monostearate sugar ester (DK ester SS: monostearate sugar ester (monoester content 100%) Daiichi Kogyo Seiyaku, 1.72 g) were dissolved and dispersed. The entire solution was subjected to a homomixer (PRIMIX: Lab Solution) (4000 rpm), fish oil (Nissui Type 2BS, EPA 28% by weight, DHA 12% by weight, 40.00 g) was added dropwise, and pre-emulsification was performed at 8000 rpm for 5 minutes. Then, high-pressure emulsification was performed at 40°C using a wet high-pressure atomizer (Starburst: Sugino Machine Co., Ltd.) (primary pressure: 2450 bar, secondary pressure: 40 bar) to prepare a sample of the dispersion composition as shown in Table 1, which was a 20% nano-emulsified fish oil formulation.

[0139] The fish oil used had an acid value of 1.0 or less (standard oil and fat analysis method), a peroxide value of 5 meq / kg or less (standard oil and fat analysis method), lead (Pb), cadmium (Cd), total mercury (Hg), and arsenic (As) levels of 0.1 ppm or less (ICP mass spectrometry), and PCB levels of 0.1 ppm or less (gas chromatography).

[0140] The particle size and median diameter of a 20% nano-emulsified fish oil formulation were measured using a laser diffraction / scattering particle size distribution analyzer "LA-920" (manufactured by Horiba, Ltd.). The median diameter was obtained by measuring the scattered light signal using dynamic light scattering (DLS). Turbidity was measured by diluting the prepared dispersion composition with distilled water to a concentration of 0.4% by weight of the 20% nano-emulsified fish oil formulation and measuring the OD using a spectrophotometer (V-760: JASCO Corporation). ６００ Turbidity measurements were performed.

[0141]

[0142] In the measurement results of the obtained nano-emulsified fish oil 20% formulation, the median diameter was very small at 81.9 nm. Furthermore, the turbidity (OD) of the nano-emulsified fish oil 20% formulation was also measured. ６００ The value was 0.0938.

[0143] Example 2 To glycerin (60.00 g) and water (28.10 g) heated to 50°C, the following were added: monostearine decaglycerin preparation (SWA-10D: monostearine decaglycerin preparation (40% emulsifier) ​​HLB14 Mitsubishi Chemical, 37.38 g), lysolecithin preparation (Sunsoft A-1: ​​lysolecithin preparation (33% emulsifier) ​​Taiyo Kagaku, 1.50 g), monostearate sugar ester (DK ester SS: monostea 3.02 g of phosphate sugar ester (100% monoester content, Daiichi Kogyo Seiyaku) was dissolved, and the solution was passed through a homomixer (PRIMIX: Lab Solution) (4000 rpm). Fish oil (Nissui Type 2 BS, 28% EPA by weight, 12% DHA by weight, 70.00 g) was added dropwise, and a sample of the dispersion composition was prepared as shown in Table 2 in the same manner as in Example 1, to obtain a 35% nano-emulsified fish oil formulation.

[0144]

[0145] In the measurement results of the obtained nano-emulsified fish oil 35% formulation, the median diameter was very small at 83.3 nm. Furthermore, the turbidity (OD) ６００ The value was 0.0616.

[0146] Example 3 Using the method described in Example 1, a monostearine decaglycerin preparation (SWA-10D: monostearine decaglycerin preparation (40% emulsifier) ​​HLB14 Mitsubishi Chemical, 17.1 g), a monostearate sugar ester (DK ester SS: monostearate sugar ester (monoester content 100%) Daiichi Kogyo Seiyaku, 1.72 g), and a lysolecithin preparation (Sunsoft A-1: ​​lysolecithin preparation (33% emulsifier) ​​Taiyo Chemical) were prepared. As a base (additive-free / 0.42g / 0.86g), glycerin (60.00g) was dissolved in water (81.20g / 80.76g / 80.34g) in amounts appropriate to the amount of lysolecithin preparation added. The solution was then passed through a TK homomixer (4000 rpm), and fish oil (Nissui Type 2BS, EPA 28% by weight, DHA 12% by weight, 40.00g) was added dropwise. Samples of the dispersion composition were prepared in the same manner as in Example 1 as shown in Table 3.

[0147]

[0148] The results obtained are as follows:

[0149]

[0150] Example 4 A monostearate decaglycerin preparation (SWA-10D: monostearate decaglycerin preparation (40% emulsifier) ​​HLB14 Mitsubishi Chemical) was prepared using the method described in Example 1, without adding monostearate sugar ester (DK ester SS: monostearate sugar ester (monoester content 100%) Daiichi Kogyo Seiyaku) and lysolecithin preparation (33% emulsifier). Glycerin (60.00 g) and decaglycerin monostearate preparation were dissolved in corresponding amounts of water (82.90 g / 78.64 g / 74.36 g / 65.82 g) and the solution was passed through a TK homomixer (4000 rpm). Fish oil (Nissui Type 2 BS, EPA 28% by weight, DHA 12% by weight, 40.00 g) was added dropwise, and samples of the dispersion composition were prepared in the same manner as in Example 1 as shown in Table 5.

[0151]

[0152] The particle median diameter was remeasured after one week of refrigerated storage of the solution. The results are shown in Table 6 below.

[0153]

[0154] Example 5 Using the method described in Example 1, different amounts of monostearate decaglycerin preparation (SWA-10D: monostearate decaglycerin preparation (40% emulsifier) ​​HLB14 Mitsubishi Chemical) were added without adding monostearate sugar ester (DK ester SS: monostearate sugar ester (monoester content 100%) Daiichi Kogyo Seiyaku) and lysolecithin preparation (33% emulsifier). As a solution, 2 g of the monostearate decaglycerin preparation was dissolved in 60.00 g of glycerin and in amounts of water (82.90 g / 68.64 g / 54.36 g / 40.08 g) corresponding to the amount of the preparation added. The solution was then mixed in a TK homomixer (4000 rpm), and fish oil (Nissui Type 2BS, EPA 28% by weight, DHA 12% by weight, 40.00 g) was added dropwise to prepare a sample of the dispersion composition in the same manner as in Example 1. Triglycerides (Nisshin MCT 100% (Nisshin Oillio): 0.00 g / 10.00 g / 20.00 g / 30.00 g) with medium-chain fatty acids as constituent fatty acids, in amounts corresponding to each amount of the monostearate decaglycerin preparation, were added to prepare a sample of the dispersion composition.

[0155]

[0156] The measurement results are shown in Table 8. Increasing the amount of MCT added did not change the median diameter.

[0157]

[0158] Example 6 Samples of dispersion compositions were prepared as shown in Table 9 using the method described in Example 1, with the following: - Monostearine decaglycerin preparation having stearic acid as a constituent fatty acid (SWA-10D: Monostearine decaglycerin preparation (40% emulsifier) ​​HLB14 Mitsubishi Chemical, 2.00 g), - Monolaurine decaglycerin having lauric acid (L-7D, HLB17 (Mitsubishi Chemical), 0.80 g), - Monomyristate decaglycerin having myristic acid (M-7D, HLB16 (Mitsubishi Chemical), 0.80 g), or - Monoolein decaglycerin having oleic acid (O-15D, HLB13 (Mitsubishi Chemical), 0.80 g). To the above preparation, monostearate sugar ester (Mitsubishi Chemical, monoester content 75%, 0.2 g) was added as a sucrose fatty acid ester. The mixture was dissolved in water (133.12 g / 134.32 g) in an amount corresponding to the amount of glycerin (60.00 g) and decaglycerin monostearate preparation or other emulsifiers added. The solution was then mixed using a TK homomixer (4000 rpm), and fish oil (Nissui Type 2 BS, EPA 28% by weight, DHA 12% by weight, 4.68 g) was added dropwise.

[0159] In other experiments, an amount of emulsifier proportional to the oil content (20% / 40%) was added, and glycerin (60.00 g) was added to the total (200 g), with the remainder being water. The solution was then mixed in a TK homomixer (4000 rpm), and fish oil (Nissui Type 2BS, EPA 28% by weight, DHA 12% by weight: 40.00 g / 80.00 g) was added dropwise to prepare a sample of the dispersion composition in the same manner as in Example 1.

[0160]

[0161] The results are shown in Tables 10 and 11.

[0162]

[0163]

[0164] Example 7 A beverage was prepared by adding the 35% nano-emulsified fish oil formulation prepared in Example 2 to a commercially available vegetable beverage. As the vegetable beverages used were Kagome's Vegetable Life 100 (registered trademark) Original 200 ml (Beverage 1) and Kagome's Vegetable One Day, One Cup (registered trademark) 200 ml (Beverage 2). The 35% nano-emulsified fish oil formulation was added to each of Beverages 1 and 2 so that the final DHA + EPA content was 75 mg / 100 ml, 150 mg / 100 ml, 300 mg / 100 ml, or 450 mg / 100 ml. Table 12 shows the results of comparing Beverage 1 with a beverage that did not contain the 35% nano-emulsified fish oil formulation (control) and beverages with DHA + EPA content of 75 mg / 100 ml, 150 mg / 100 ml, 300 mg / 100 ml, or 450 mg / 100 ml. Table 13 shows the results of a comparison between beverage 2 and beverages with DHA + EPA content of 75 mg / 100 ml, 150 mg / 100 ml, or 300 mg / 100 ml.

[0165] In both beverages 1 and 2, if the DHA + EPA content added as a 35% nano-emulsified fish oil preparation is 150 mg / 100 ml, then L ＊ a ＊ and b ＊ The rate of change of each value is for a beverage that does not contain the nano-emulsified fish oil 35% preparation. ＊ a ＊ and b ＊ It was less than 30% of the value. Also, when the DHA + EPA content added as a 35% nano-emulsified fish oil preparation was set to 300 mg / 100 ml (Beverages 1 and 2) or 450 mg / 100 ml (Beverage 1), L ＊ a ＊ and b ＊ The rate of change of each value is for a beverage that does not contain the nano-emulsified fish oil 35% preparation. ＊ a ＊ and b ＊ It was less than 40% of the value.

[0166]

[0167]

[0168] Furthermore, sensory evaluation was conducted by comparing the fishy odor of beverages 1 and 2 containing 75 mg / 100 ml, 150 mg / 100 ml, 300 mg / 100 ml, or 450 mg / 100 ml of DHA + EPA with that of Imark S (registered trademark) manufactured by Nissui Co., Ltd., which had been stored after production. In all DHA + EPA-containing beverages, the fishy odor was suppressed to the same extent as that of Imark S after 12 months of storage at 25°C after production. Imark S OD ６００ While the turbidity (OD) of a 35% nano-emulsified fish oil preparation diluted with 15 mg / 100 ml of DHA + EPA is 0.7448, the turbidity (OD) of the product is 0.7448. ６００ The value was 0.0819.

[0169] Example 8 A beverage was prepared by adding the 35% nano-emulsified fish oil preparation made in Example 2 to a commercially available sports drink. Pocari Sweat (registered trademark) 500ml (Beverage 3) manufactured by Otsuka Pharmaceutical Co., Ltd. was used as the sports drink. The 35% nano-emulsified fish oil preparation was added to Beverage 3 so that the DHA + EPA content ultimately reached 150mg / 500ml. Visual inspection of the transparency of Beverage 3 containing DHA + EPA revealed that it was comparable to that of another sports drink, Aquarius (registered trademark) 500ml manufactured by Coca-Cola, and the turbidity (OD) was similar. ６００ It was set at 0.50 or less.

[0170] The median diameter of emulsion particles in beverage 3 containing DHA + EPA was measured. The median diameter of emulsion particles in beverage 3 after adding the 35% nano-emulsified fish oil formulation was heat-sterilized by treatment at 85°C for 30 minutes immediately after adding the 35% nano-emulsified fish oil formulation. The sterilized beverage 3 was stored at 25°C after the heat sterilization and remained 0.10 μm or less after 3 months and 6 months.

[0171] The following paragraphs, indicated by alphanumeric characters, are provided as examples and should not be construed as limiting the invention.

[0172] A. A dispersion composition comprising an emulsion particle containing an oil or fat and an emulsifier, wherein the oil or fat is fish oil or the emulsifier is a sucrose fatty acid ester, and the following conditions apply: (1) The median diameter D of the emulsion particle ５０(2) The turbidity OD in a 0.4 wt% solution of the dispersion composition is approximately 0.20 μm or less. ６００ A dispersion composition that satisfies at least one of the following conditions: the value is approximately 0.500 or less.

[0173] A1. The dispersion composition according to A, comprising about 20 to about 40% by weight of oils and fats. A2. The dispersion composition according to A or A1, further comprising glycerin. A3. The dispersion composition according to A2, comprising about 25 to about 50% by weight of glycerin. A4. The dispersion composition according to any one of A to A3, further comprising polyglycerin fatty acid esters.

[0174] A5. The dispersion composition according to A4, wherein polyglycerin fatty acid ester is contained in an amount of about 0.171 to about 0.300 parts by weight per unit of oil or fat. A6. The dispersion composition according to any one of A to A5, wherein the emulsifier is sucrose fatty acid ester, and the sucrose fatty acid ester is contained in an amount of about 0.040 to about 0.050 parts by weight per unit of oil or fat.

[0175] A7. A dispersion composition according to any one of A to A6, further comprising an aqueous liquid. A8. A dispersion composition according to any one of A to A7, further comprising about 0.014 parts by weight or less of lysolecithin per 1 part of oil or fat. A9. A dispersion composition according to any one of A to A8, wherein the polyglycerol fatty acid ester is selected from the group consisting of stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester.

[0176] A10. A dispersion composition according to any one of A to A9, wherein the sucrose fatty acid ester is selected from the group consisting of stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester. A11. A dispersion composition according to any one of A to A10, wherein the oil is refined fish oil. A12. A dispersion composition according to any one of A to A11, further comprising a fatty acid or its C1-C6 ester.

[0177] A13. A dispersion composition according to any one of A to A12, wherein the oil or fat contains highly unsaturated fatty acids. A14. A dispersion composition according to A13, wherein the highly unsaturated fatty acids contain eicosapentaenoic acid or docosahexaenoic acid.

[0178] B. An oil-containing beverage comprising the dispersion composition described in any of A to A14. B1. An oil-containing beverage according to B, wherein the amount of oil is approximately 0.5% by weight or more.

[0179] B2. An oil-containing beverage as described in B or B1, wherein L is determined by a colorimeter. ＊ a ＊ and b ＊ The values ​​are as follows (1) to (3): (1) L ＊ The L of a beverage that is identical except for not containing a dispersion composition, as determined by a colorimeter. ＊ Compared to that, it is increasing at a rate of change of approximately 40% or less; (2) a ＊ A colorimeter can determine the same beverage as the one in question, except that it does not contain a dispersion composition. ＊ Compared to that, it is increasing at a rate of change of less than approximately 40%; and (3)b ＊ The same beverage except that which does not contain a dispersion composition, as determined by a colorimeter, b ＊ Fatty beverages that meet one or all of the following criteria, showing an increase of approximately 40% or less compared to [the previous example].

[0180] B3. An oil-containing beverage according to any one of B to B2, wherein the oil contains DHA and EPA, and the total amount of DHA and EPA is approximately 25 mg / 100 ml to approximately 1200 mg / 100 ml. B4. A dispersion composition according to B4, wherein DHA and EPA are contained in the form of triglycerides, diglycerides, monoglycerides, ethyl esters, or sterol esters.

[0181] B5. A beverage according to B3 or B4 in which DHA and EPA are contained as fish oil. B6. A fat-containing beverage according to any of B to B5, which is a sports drink, and in which the total amount of DHA and EPA is approximately 25 mg / 100 ml to approximately 1200 mg / 100 ml, OD ６００ A beverage containing fats and oils, with a ratio of approximately 0.50 or less.

[0182] B7. A method for producing the dispersion composition described in A7, comprising subjecting oils and fats, glycerin, polyglycerin fatty acid esters, sucrose fatty acid esters, and water to treatment in a high-pressure homogenizer or high-pressure wet atomizer. B8. The method according to B7, comprising dissolving glycerin, polyglycerin fatty acid esters, and sucrose fatty acid esters in water at about 50°C before subjecting them to treatment in a high-pressure homogenizer or high-pressure wet atomizer.

[0183] B9. The method according to B7 or B8, wherein the processing in a high-pressure homogenizer or high-pressure wet atomizer is carried out at approximately 15 to approximately 40°C. C. A method for producing an oil-containing beverage, comprising adding a dispersion composition according to any one of A to B1 to an aqueous solution. C1. The method according to C, wherein the oil-containing beverage is a soft drink or alcoholic beverage selected from carbonated drinks, fruit drinks, coffee drinks, Japanese tea drinks, black tea drinks, tea-based drinks, mineral water, soy milk drinks, vegetable drinks, fruit drinks, and sports drinks.

Claims

1. A dispersion composition comprising an emulsion particle containing an oil or fat and an emulsifier, wherein the oil or fat is fish oil or the emulsifier is a sucrose fatty acid ester, and the following conditions apply: (1) The median diameter D of the emulsion particle ５０ (2) The turbidity OD in a 0.4 wt% solution of the dispersion composition is 0.20 μm or less. ６００ A dispersion composition that satisfies at least one of the following conditions: is 0.500 or less.

2. The dispersion composition according to claim 1, comprising 20 to 40% by weight of oil and fat.

3. The dispersion composition according to claim 1 or claim 2, further comprising glycerin.

4. The dispersion composition according to claim 3, comprising glycerin in an amount of 25 to 50% by weight.

5. The dispersion composition according to any one of claims 1 to 4, further comprising a polyglycerin fatty acid ester.

6. The dispersion composition according to claim 5, wherein polyglycerin fatty acid ester is contained in an amount of 0.171 to 0.300 parts by weight per unit of oil or fat.

7. The dispersion composition according to any one of claims 1 to 6, wherein the emulsifier is a sucrose fatty acid ester, and the sucrose fatty acid ester is contained in an amount of 0.040 to 0.050 parts by weight per unit of oil or fat.

8. The dispersion composition according to any one of claims 1 to 7, further comprising an aqueous liquid.

9. The dispersion composition according to any one of claims 1 to 8, further comprising 0.014 parts by weight or less of lysolecithin per unit amount of oil or fat.

10. The dispersion composition according to any one of claims 5 to 9, wherein the polyglycerol fatty acid ester is selected from the group consisting of stearic acid ester, lauric acid ester, myristic acid ester, and oleic acid ester.

11. The dispersion composition according to any one of claims 7 to 10, wherein the sucrose fatty acid ester is selected from the group consisting of stearic acid ester, lauric acid ester, myristic acid ester, palmitic acid ester, behenic acid ester, oleic acid ester, and erucic acid ester.

12. The dispersion composition according to any one of claims 1 to 11, wherein the oil is refined fish oil.

13. The dispersion composition according to any one of claims 1 to 12, further comprising a fatty acid or its C1-C6 ester.

14. The dispersion composition according to any one of claims 1 to 13, wherein the oil and fat comprises highly unsaturated fatty acids.

15. The dispersion composition according to claim 14, wherein the highly unsaturated fatty acid comprises eicosapentaenoic acid or docosahexaenoic acid.

16. An oil-containing beverage comprising the dispersion composition according to any one of claims 1 to 15.

17. The oil-containing beverage according to claim 16, wherein the amount of oil is 0.5% by weight or more.

18. The oil and fat-containing beverage according to claim 16 or 17, wherein L obtained by a color difference meter ＊ , a ＊ and b ＊ have values in the following (1) to (3): (1) L ＊ is increased at a change rate of 40% or less compared to L ＊ obtained by a color difference meter of the same beverage except that it does not contain the dispersion composition; (2) a ＊ is increased at a change rate of 40% or less compared to a ＊ obtained by a color difference meter of the same beverage except that it does not contain the dispersion composition; and (3) b ＊ is increased at a change rate of 40% or less compared to b ＊ obtained by a color difference meter of the same beverage except that it does not contain the dispersion composition, and satisfies any one or all of them. An oil and fat-containing beverage.

19. An oil-containing beverage according to any one of claims 16 to 18, wherein the oil contains DHA and EPA, and the total amount of DHA and EPA is 25 mg / 100 ml to 1200 mg / 100 ml.

20. The dispersion composition according to claim 19, wherein DHA and EPA are included in the form of triglycerides, diglycerides, monoglycerides, ethyl esters, or sterol esters.

21. The beverage according to claim 19 or 20, wherein DHA and EPA are contained as fish oil.

22. In a fat-containing beverage according to any one of claims 16 to 21, which is a sports drink, and in a case where the total amount of DHA and EPA is 25 mg / 100 ml to 1200 mg / 100 ml, OD ６００ A fat-containing beverage whose ratio is 0.50 or less.

23. A method for producing the dispersion composition described in claim 8, comprising subjecting oils and fats, glycerin, polyglycerin fatty acid esters, sucrose fatty acid esters and water to treatment in a high-pressure homogenizer or a high-pressure wet atomizer.

24. The method according to claim 23, comprising dissolving glycerin, polyglycerin fatty acid ester, and sucrose fatty acid ester in water at 50°C before subjecting them to processing in a high-pressure homogenizer or high-pressure wet atomizer.

25. The method according to claim 23 or 24, wherein the processing in a high-pressure homogenizer or high-pressure wet atomizer is carried out at 15 to 40°C.

26. A method for producing an oil-containing beverage, comprising adding a dispersion composition according to any one of claims 1 to 17 to an aqueous solution.

27. The method according to claim 26, wherein the oil-containing beverage is a soft drink or alcoholic beverage selected from carbonated drinks, fruit drinks, coffee drinks, Japanese tea drinks, black tea drinks, tea-based drinks, mineral water, soy milk drinks, vegetable drinks, fruit drinks, and sports drinks.

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