JP6969037B2 - Alcohol-containing O / W emulsion and its manufacturing method - Google Patents

Description

The present invention relates to an alcohol-containing emulsion and a method for producing the same, particularly an O / W (oil-water) type emulsion of a fatty acid ester using an alcohol as a solvent.

Generally, in the technical field dealing with oil-water emulsions (hereinafter referred to as "O / W type emulsions"), when a large amount of positivable organic solvents such as monovalent alcohols and ketones are mixed in the emulsion, the droplets are united. It is known that the oil phase and the aqueous phase are separated into two distinct layers (hereinafter referred to as "emulsification" to destroy emulsification). Since the amphipathic organic solvent is mutually soluble in both the oil phase and the aqueous phase, it becomes impossible to maintain a clear oil-water interface. That is, the interfacial orientation of the added emulsifier, especially the surfactant, is blocked and the presence of the droplets cannot be maintained.

As a result of mutual dissolution, mass transfer causes free and large dissolution and precipitation, which promotes milking. These series of phenomena are generally possible. Therefore, when trying to stably hold an O / W type emulsion, it is common knowledge of those skilled in the art to not add an amphipathic organic solvent or to reduce the amount of the addition to a small amount. Is. On the contrary, when it is desired to quickly emulsify a stable O / W type emulsion, a method of adding an appropriate amount of amphipathic organic solvent is often used (see Patent Document 1, Non-Patent Documents 1, 2 and 3). .).

Here, alcohol has the property of easily destroying the emulsion and decomposing it into two layers, an oil phase and an aqueous phase. However, if the emulsion can be prevented from being destroyed, a food containing a functional substance containing alcohol as a solvent. , Pharmaceutical composition, cosmetics, etc. can be expected to be widely applied.

Conventionally, for example, by adding a compound having an HLB of 9 to 19 and a polyhydric alcohol as an emulsion containing ethanol or salt, the average particle size is kept within 0.1 to 0.6 μm and the temperature is 50 to 60 ° C. It has been reported that a bath agent having excellent stability even at high temperatures and having high turbidity persistence can be obtained (see Patent Document 2).

In Patent Document 3, a system consisting of an oil phase containing an oily component and a nonionic surfactant and a polyvalent alcohol for an oil phase is mixed to form an emulsion having the polyvalent alcohol for the oil phase as a continuous phase. Then, an aqueous phase containing a polyhydric alcohol for an aqueous phase and / or a lower alcohol is added to the emulsion, and the continuous phase is changed to an aqueous phase containing the polyhydric alcohol for an oil phase. Disclosed is a method for producing an emulsion, which can obtain an O / W type emulsion having an extremely fine particle size without using a high-energy mechanical shearing force.

Patent Document 4 aims to obtain a functional emulsion that can be stored for a long period of time by dispersing a functional substance that is insoluble or low in solubility in water and oil at a high concentration in oil or water, and polyglycerin in ethanol. An E / O type emulsion is added by adding an oleic acid ester, and the vegetable oil is stirred using an emulsification method such as homogenizer, membrane emulsification, or microchannel emulsification. , Or a method for producing an E / O / W type emulsion is disclosed.

Patent Document 1 describes an emulsion containing a monovalent alcohol or a solution containing the same as a solvent (40.0 to 80.0 vol% or more) and an emulsifier (0.1 to 50.0 vol%) as an emulsifier. , An alcohol-containing emulsion containing at least one of a polyoxyethylene hydrogenated castor oil-based emulsifier and a polyoxyethylene castor oil-based emulsifier and having an average droplet diameter of 550 nm or more and stable alcohol resistance has been proposed.

In Patent Document 5, a triglycerin fatty acid ester is reacted with a lipase that hydrolyzes two of the three fatty acid residues to obtain a fatty acid, and water, the fatty acid, an alcohol, and a basic amino acid are obtained. And are mixed so that the mass composition ratio of fatty acid / water is 1 or less and the mass composition ratio of fatty acid / alcohol is less than 1, and the pH of the system is adjusted to the range of 6 to 8, so that the surfactant or Disclosed is a method for producing a transparent W / O type emulsion by combining materials that are acceptable as food without using an emulsifier.

As mentioned above, there are some examples of high-concentration alcohol-containing emulsions.

Japanese Patent No. 5374690 Japanese Unexamined Patent Publication No. 11-189526 Japanese Unexamined Patent Publication No. 2001-224955 Japanese Unexamined Patent Publication No. 2001-269115 Japanese Unexamined Patent Publication No. 2012-19801

Toshiyuki Suzuki; Basics of Emulsification Technology, Japan Society of Color Material, Vol. 77, No. 10, 462-469 (2004) Toshiyuki Suzuki; Basics of emulsification technology (phase diagram and emulsion), Special feature: Basics and evolution of emulsification technology, Journal of Japan Cosmetic Engineers, Vol. 44, No. 2, 103-117 (2010) Masataka Shimizu, Nahoko Nishikata, Kaori Tada, Kenji Yamamoto, Kiyoshi Torigoe; Development of Alcohol-Resistant Emulsion and Droplet Miniaturization Technology, 2004 Miyazaki Prefectural Industrial Technology Center Research Report, No.49, 25-31 (2004)

However, it is essential to use a surfactant, an emulsifier and / or an enzyme agent in the alcohol-containing emulsions conventionally reported. The cause is repeated, but since alcohol itself has an action of inhibiting (destroying) the formation of an emulsion, it is impossible to form an O / W type emulsion using only alcohol or a functional substance using alcohol as a solvent. This is because the.

Therefore, by adding these surfactants, emulsifiers and / or enzyme agents, the original physical characteristics of the functional substance, that is, the mechanism / action is deteriorated, and the foods and pharmaceutical compositions to which the functional substances are applied are used. Or, there is a concern that the quality and stability of cosmetics may be adversely affected. On the other hand, in the conventional technique using a mechanical shearing force that requires high energy to form an emulsion, there is also a problem that the manufacturing cost increases.

That is, if an alcohol-containing emulsion can be produced without using a surfactant, an emulsifier and / or an enzyme agent, it is economically possible to maintain the original physical characteristics of the composition normally. At present, such a practical alcohol-containing emulsion has not yet been developed.

For example, during the production of shochu, oily components such as fatty acid esters contained in shochu float on the surface layer, and when they come into contact with air, oxidation progresses, which becomes a causative substance of oily odor and turbidity of shochu. Therefore, it is now generally filtered and removed. On the other hand, the fatty acid ester component is also an important substance that brings out the umami, thickening, and aroma of the shochu and improves the flavor of the shochu.

In order to prevent the oxidation of fatty acid esters contained in shochu, it is important to disperse them uniformly in alcohol. Therefore, the inventors have made the present invention as a result of diligent research, with one of the purposes being to obtain a high-flavored shochu without generating a bad oily odor.

In view of the above-mentioned problems of the prior art, the present invention is economical in the fields of foods, pharmaceutical compositions and cosmetics without using surfactants, emulsifiers and / or enzyme agents when producing emulsions containing alcohol. It is an object of the present invention to provide an O / W type emulsion and a method for producing the same, which can normally maintain the useful physical properties of the composition.

Therefore, in the O / W type emulsion according to claim 1 of the present invention, the monovalent or polyhydric alcohol fatty acid ester is used as the oil phase (O), and the pH is 7 . It is characterized in that an alcohol adjusted to 0 to 13.0 or a solution containing alcohol is used as an aqueous phase (W).

In the O / W type emulsion according to claim 2, the alcohol content of the alcohol solution is 0.1% or more, and the alcohol is ethanol, methanol, 1-propanol, 2-propanol, which are alcohols having 5 or less carbon atoms. It is characterized by being at least one selected from 1-butanol, 2-butanol and isobutanol.

In the O / W type emulsion according to claim 3, the pH adjusting agent for the aqueous phase (W) is sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, erythorbic acid. , Sodium erythorbate, L-ascorbic acid, sodium L-ascorbate, ammonia, phosphoric acid, sodium phosphate, potassium phosphate, citric acid, sodium citrate, tartrate acid, lactic acid, sodium lactate, glycolic acid, hydrochloric acid, nitrate, Must be one of succinic acid, acetic acid, sodium acetate, fumaric acid, sulfuric acid, adipic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, sodium succinate, pyrophosphate and malic acid. It is characterized by.

The O / W type emulsion according to claim 4 is characterized in that the oil phase contains at least one fat-soluble substance selected from the fatty acid, fat-soluble vitamin E and fat-soluble polyphenol group .

The O / W type emulsion according to claim 5 is characterized in that the aqueous phase contains at least one water-soluble substance selected from the group of water-soluble vitamin C and water-soluble polyphenols .

The food product according to claim 6 is characterized by containing the O / W type emulsion according to any one of claims 1 to 5.

Pharmaceutical according to claim 7, characterized by containing O / W emulsion according to any one of claims 1 to 5.

Cosmetics according to claim 8, characterized that you containing O / W emulsion according to any one of claims 1 to 5.

9. is the method for producing an O / W emulsion according to any one of claims 1 to 5, wherein a homogenizer or a vortex mixer or a high-speed rotary stirring disperser or a colloid mill or a pressure nozzle emulsifier ( It is characterized by using a homogenizer), a mechanical vibration stirrer, a stirrer using an electrostatic field, or a colloidal porous glass film (SPG film).

In the present invention, a 0.1 vol% or more alcohol solution containing a fatty acid ester having a pH of 4.0 to 13.0 or a solution using the same as a solvent is used without using a surfactant, an emulsifier and / or an enzyme agent. , An O / W type emulsion containing a fatty acid ester was obtained.

Alcohol molecules According to the number of carbon atoms, those with a small number of carbon atoms (usually 5 or less carbon atoms) are called lower alcohols, and those with a large number of carbon atoms are called higher alcohols. Alcohols having one, two, or three hydroxyl groups are referred to as monohydric alcohols, divalent alcohols (glycols), and trihydric alcohols, respectively, and alcohols having two or more hydroxyl groups are referred to as polyhydric alcohols.

The present invention is an O / W type emulsion containing a monohydric alcohol or a solution using the monohydric alcohol as a solvent, and the content of the monohydric alcohol or the solution using the monohydric alcohol as a solvent is 0.1 vol% or more in the emulsion.

The pH of the alcohol solution is monohydric alcohol or a solution using the same as a solvent, and the pH is 4.0 to 13.0, and the pH is adjusted so as to be within this pH range when it is outside this pH range. The pH adjuster can be appropriately selected depending on the intended use, purpose of use and the like of the emulsion.

Examples of the pH adjuster that can be used in the present invention include sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, erythorbic acid, sodium erythorbic acid, L-ascorbic acid, and L. -Sodium ascorbate, ammonia, phosphoric acid, sodium phosphate, potassium phosphate, citric acid, sodium citrate, tartaric acid, lactic acid, sodium lactate, glycolic acid, hydrochloric acid, nitrate, succinic acid, acetic acid, sodium acetate, fumaric acid, Sulfuric acid, adipic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, sodium succinate, pyrophosphate, malic acid, etc. A suitable pH adjuster may be used, and there is no particular limitation.

The pH adjuster of the present invention may contain other components as long as the effects of the present invention are not affected. Examples of other components include various proteins, sugars, lipids, trace elements, vitamins and the like.

The form of the pH adjuster of the present invention is not particularly limited, and examples thereof include solid, liquid, semi-liquid, granular, granular, powder, capsule, cream, and paste. The pH adjuster of the present invention may be prepared by various known methods according to each of the above-mentioned forms.

It is also possible to set the conditions so that the pH is in the range of 4.0 to 13.0 without adding a separate pH adjuster.

The alcohol solution is a monohydric alcohol or a solution having a pH of 4.0 to 13.0 using the same as a solvent, preferably pH 6.0 to 12.0, and more preferably pH 8.0 to 12.0. By setting within this range, a good emulsion can be maintained.

The monohydric alcohol contained in the emulsion of the present invention is not limited, and can be appropriately selected depending on the intended use, purpose of use, etc. of the emulsion. In particular, in the present invention, an alcohol having a strong property of being mutually soluble in both an oil phase and an aqueous phase (amphipathic alcohol) can be preferably used.

The alcohol used in the present invention is preferably an alcohol having 5 or less carbon atoms. For example, ethanol, methanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol, isobutanol and the like can be mentioned.

As the alcohol used in the present invention, either 1-butanol or ethanol is more preferable, and ethanol is most preferable.

The alcohol content of the monohydric alcohol or the alcohol solution is 0.1 vol% or more, preferably 15.0 to 80.0 vol%, and more preferably 20.0 to 50.0 vol%. By setting within this range, a good emulsion can be maintained.

Here, the fatty acid is a monovalent carboxylic acid of a long-chain hydrocarbon. Generally, those having 2 to 4 carbon atoms are referred to as short-chain fatty acids (lower fatty acids), those having 5 to 12 carbon atoms are referred to as medium-chain fatty acids, and those having 12 or more carbon atoms are referred to as long-chain fatty acids (higher fatty acids). It is divided into unsaturated fatty acids and saturated fatty acids. Unsaturated fatty acids include polyunsaturated fatty acids that cannot be made in the body and monounsaturated fatty acids that can be made in the body.

A fatty acid ester is a compound in which the carboxyl group of a fatty acid is ester-bonded to an alcohol. Depending on the valence of the alcohol, it is called a monohydric alcohol fatty acid ester, a dihydric alcohol fatty acid ester, a trihydric alcohol fatty acid ester, or the like.

In the present invention, the monohydric alcohol or the fatty acid ester contained in the alcohol solution is not particularly limited, and can be appropriately selected depending on the intended use, purpose of use and the like of the emulsion.

The monovalent or polyvalent alcohol fatty acid ester used in the present invention is not limited to either a saturated fatty acid ester or an unsaturated fatty acid ester. For example, saturated fatty acid esters include formic acid ester, acetic acid ester, propionic acid ester, butyric acid ester, valeric acid ester, caproic acid ester, enanthate acid ester, capric acid ester, pelargonic acid ester, capric acid ester, undecyl acid ester, and laurin. Acid ester, Tridecyl acid ester, Myristic acid ester, Pentadecyl acid ester, Palmitic acid ester, Margaric acid ester, Steaic acid ester, Nonadesil acid ester, Arakidic acid ester, Henikosyl acid ester, Bechenic acid ester, Tricosyl acid ester, Lignoceric acid ester And so on.

Examples of the monovalent or polyvalent alcohol unsaturated fatty acid ester include ω-3 fatty acid: α-linolenic acid ester, stearidonic acid ester, eikosapentaenoic acid ester, docosapentaenoic acid ester, docosahexaenoic acid ester, and ω-6 fatty acid: linole. Acid ester, γ-linolenic acid ester, dihomo-γ-linolenic acid ester, arachidonic acid ester, docosapentaenoic acid ester, ω-7 fatty acid: palmitoleic acid ester, bacsenic acid ester, pauronic acid ester, ω-9 fatty acid: olein Acid esters, ellagic acid esters, erucic acid esters, nervonic acid esters, ω-10 fatty acids: sapienoic acid esters and the like can be mentioned.

The monovalent or polyhydric alcohol fatty acid ester used in the present invention contains at least one fatty acid ester.

The monovalent or polyhydric alcohol fatty acid ester used in the present invention may contain other components as long as the effects of the present invention are not affected. Examples of other components include various proteins, sugars, lipids, trace elements, vitamin C, vitamin E and the like.

The form of the monovalent or polyhydric alcohol fatty acid ester used in the present invention is not particularly limited, and may be, for example, solid, liquid, semi-liquid, granular, granular, powdery, capsule-like, cream-like, or paste-like. Can be mentioned.

According to the present invention, the following excellent effects can be obtained.
(1) In the fields of foods, pharmaceutical compositions, and cosmetics, when producing an emulsion containing alcohol, it is economical and useful because the composition does not use a surfactant, an emulsifier, and / or an enzyme agent. An alcohol-containing emulsion capable of maintaining normal physical properties can be obtained.
(2) In foods, pharmaceutical compositions or cosmetics containing an emulsion solution containing alcohol, the effect of alleviating or improving the conventionally pointed odor can be expected.

It is explanatory drawing of the O / W type emulsion which uses an alcohol or a solution which uses alcohol as a solvent as an aqueous phase. It is a drawing-substituting photograph showing a state in which an O / W type emulsion of a fatty acid ester is allowed to stand for 2 hours in an aqueous phase in which an alcohol concentration of 36 vol% ethanol is mixed with each pH adjusting solution (pH 1.0 to 13.5). It is a drawing substitute photograph which shows the state which left for 2 hours after emulsification of the O / W type emulsion of the salad oil in the aqueous phase which mixed the alcohol concentration 36 vol% ethanol with each pH adjustment solution (pH 1.0-13.5). It is a drawing-substituting photograph showing a state in which an O / W type emulsion of fish oil is allowed to stand for 2 hours in an aqueous phase in which alcohol concentration 36 vol% ethanol is mixed with each pH adjustment solution (pH 1.0 to 13.5). O / W type in which fatty acid ester, salad oil and fish oil in each pH 12.0 aqueous phase are used as oil phases in each aqueous phase in which alcohol concentration 36 vol% ethanol is mixed with each pH adjustment solution (pH 1.0 to 13.5). 3 is an optical micrograph showing an emulsified state (state of oil droplet particles) left to stand for 2 hours after emulsification of the emulsion. A drawing substitute photograph showing a state in which an O / W type emulsion of a fatty acid ester in each aqueous phase in which an alcohol concentration of 36 vol% ethanol is mixed with each pH adjustment buffer (pH 1.0 to 13.5) is allowed to stand for 2 hours after emulsification. be. 6 is an optical micrograph showing an emulsified state of an O / W type emulsion according to ethanol content, in which a fatty acid ester mixture is added to each aqueous phase in which ethanol having different alcohol concentrations is mixed with a 100 mM phosphate buffer having a pH of 12.0. The emulsified state of the O / W type emulsion of alcohol concentration 36 vol% shochu (pH 4.1) and fatty acid ester by a homomixer is shown. (A) is a drawing substitute photograph, and (b) is an optical micrograph. The emulsified state of the O / W type emulsion of the fatty acid ester and the mixed solution of the alcohol concentration 36 vol% shochu and the pH 11.0 adjusted solution by the homomixer is shown. (A) is a drawing substitute photograph, and (b) is an optical micrograph. It is a schematic explanatory drawing of the glass film type emulsification apparatus using the shirasu porous glass film "SPG film". The emulsified state of the O / W type emulsion of the fatty acid ester and the mixed solution of the alcohol concentration 36 vol% shochu emulsified by the silas porous glass film "SPG film" and the pH 11.0 adjusted solution is shown. (A) is a drawing substitute photograph, and (b) is an optical micrograph.

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

In Example 1, an alcohol-containing O / W type emulsion was prepared under the conditions shown in Table 1 (see FIG. 1). The stability and pH range of these emulsions were investigated.

As shown in Table 1, each O / W type emulsion was prepared using an aqueous phase in which alcohol concentration 36 vol% ethanol was mixed with pH adjustment solutions having different pH, and the emulsified state was observed. The aqueous phase has pH 1.0, pH 2.0, pH 3.0, pH 4.0, pH 5.0, pH 6.0, pH 7.0, pH 8.0, pH 9.0, pH 10.0, pH 11.0, pH 12 .0, pH 13.0, pH 13.5 pH adjustment solutions (sodium hydroxide (special grade), hydrochloric acid (special grade); manufactured by Kishida Chemical Co., Ltd.) and 36 vol% ethanol (ethanol (special grade); manufactured by Kishida Chemical Co., Ltd.) The mixed solution of each was used. In the oil phase, fatty acid esters such as fatty acid ester mixture (ethyl palminate derived from shochu, ethyl linoleate, ethyl oleate, ethyl stearate, ethyl caprate, ethyl myristate, ethyl laurate and ethyl α-linolenate) Admixture; Kirishima Sake Brewery Co., Ltd.), salad oil (Nisshin Oillio Group Co., Ltd.), and fish oil (Otsuka Pharmaceutical Co., Ltd. imported from the United States) were used.

Add 1.0 ml of oil phase (fatty acid ester mixture, salad oil, fish oil) to 100 ml of aqueous phase (mixture of each pH adjustment solution and ethanol), and stir at 24,000 rpm for 1 minute using a homomixer. It was emulsified to prepare an O / W type emulsion at room temperature of 25 ° C. Immediately after the O / W type emulsion was prepared, the emulsified state was visually evaluated qualitatively after 1 hour of standing, 2 hours of standing and 24 hours of standing. In the visual evaluation, as shown in Table 2, there was almost no change in appearance from immediately after preparation, or the oil droplets were in a uniform state under a microscope, and the oil droplet diameter was almost unchanged. There was almost no change in appearance from immediately after preparation by visual inspection, or the oil droplets were in a uniform state under a microscope, but the emulsion with a larger oil droplet diameter was marked with "○", and some emulsions were generated. Alternatively, an emulsion in which oil droplets are clearly coalesced under a microscope is marked with "Δ", and an emulsion in which completely emulsion has occurred is marked with "x". An optical microscope was used to observe the state of the oil droplets.

As can be seen from Table 2, all emulsions containing fatty acid ester admixtures, salad oil and fish oil as oil phases are O / W type when the aqueous phase is pH 1.0 to 3.0 and when the pH is 13.5. After the emulsion was formed, it was emulsified in a very short time, the oil phase floated, and the aqueous phase gradually became transparent. However, when the aqueous phase had a pH of 4.0 to 13.0, a stable O / W emulsion having a uniform white turbidity was obtained (see FIGS. 2 to 4). From the results of the visual evaluation, it was found that the pH of the emulsified aqueous phase is preferably 4.0 to 13.0. Further, it was found that the pH of the emulsified aqueous phase is more preferably 6.0 to 13.0, and particularly preferably pH 8.0 to 13.0.

Therefore, when emulsifying a fatty acid ester using an alcohol solution as an aqueous phase, when the aqueous phase has a pH of 4.0 to 13.0, a stable and good O / W type emulsion is used in all of the fatty acid ester admixture, salad oil, and fish oil. was gotten. According to the observation with an optical microscope, the O / W type emulsion of the fatty acid ester mixture had a smaller particle size of the oil droplets than the O / W type emulsion of salad oil and the O / W type emulsion of fish oil (see FIG. 5). Furthermore, when the particle size of the oil droplets was measured using a laser diffraction type particle size distribution measuring device (Shimadzu SALD-7100; measurement wavelength is 375 nm), the particle size of the oil droplets of the O / W type emulsion of the fatty acid ester mixture was measured. 0.518 ± 0.141 μm, the particle size of the oil droplets of the O / W type emulsion of salad oil is 2.102 ± 0.361 μm, and the particle size of the oil droplets of the O / W type emulsion of fish oil is 1.755 ± 0. It was .328 μm.

The fatty acid ester mixture is a monohydric alcohol fatty acid ester. Salad oil and fish oil are trihydric polyhydric alcohol fatty acid esters.

From the above experimental results, it was found that it is most preferable to use a monohydric alcohol fatty acid ester in the emulsification of a fatty acid ester using an alcohol solution having a different pH as an aqueous phase.

In Example 2, alcohol-containing O / W emulsions were prepared under the conditions shown in Table 3, and the stability of those emulsions and the pH range using a pH adjustment buffer were examined.

As shown in Table 3, O / W type emulsions were prepared by using aqueous phases in which alcohol concentration 36 vol% ethanol was mixed with pH adjustment buffers having different pH, and the emulsified state was observed. For the aqueous phase, pH 1.0 (KC1-HC1 buffer; manufactured by Tokyo Kasei Kogyo Co., Ltd.), pH 2.0 and pH 3.0 (phosphate buffer; NaH ₂ PO ₄ and Na ₂ HPO ₄ are Kanto Chemical Co., Ltd.) , PH 4.0 and pH 5.0 (acetate buffer; CH ₃ COOH and CH ₃ COONa are manufactured by Kanto Chemical Co., Ltd.), pH 6.0, pH 7.0 and pH 8.0 (phosphate buffer; NaH ₂ PO) ₄ and Na ₂ HPO ₄ are manufactured by Kanto Chemical Co., Ltd.), pH 9.0 and pH 10.0 (carbonic acid buffer; Na ₂ CO ₃ and _{Na HCO 3} are manufactured by Kanto Chemical Co., Ltd.), pH 11.0 and pH 12.0 (phosphorus). Acid buffer; NaH ₂ PO ₄ and Na ₂ HPO ₄ are manufactured by Kanto Chemical Co., Ltd.), pH 13.0 (KCl-NaOH buffer; manufactured by Tokyo Kasei Kogyo Co., Ltd.), pH 13.5 (NaOH is manufactured by Kishida Chemical Co., Ltd.) ) And 36 vol% ethanol (ethanol (special grade); manufactured by Kishida Chemical Co., Ltd.) were used. In the oil phase, fatty acid esters such as fatty acid ester mixture (ethyl palminate derived from shochu, ethyl linoleate, ethyl oleate, ethyl stearate, ethyl caprice, ethyl myristate, ethyl laurate and ethyl α-linolenate) Mixture solution; manufactured by Kirishima Sake Brewery Co., Ltd.) was used.

Add 1 ml oil phase (fatty acid ester mixture) to 100 ml aqueous phase (mixture of each pH adjustment buffer and 36 vol% ethanol), stir and emulsify at 24,000 rpm for 1 minute using a homomixer, and O / A W-type emulsion was prepared at room temperature of 25 ° C. Immediately after preparation, the O / W type emulsion was visually evaluated for qualitative evaluation of the emulsified state after 1 hour of standing, 2 hours of standing, and 24 hours of standing. The evaluation method of the emulsion was a visual evaluation in the same manner as in Example 1.

In the O / W type emulsion using the fatty acid ester admixture as the oil phase, when the aqueous phase prepared by the pH adjustment buffer had a pH of 1.0 to 13.5, the evaluation results were the same as in Example 1. When the aqueous phase is pH 1.0 to 3.0 and when the pH is 13.5, after the O / W type emulsion is formed, it is emulsified in an extremely short time, the oil phase floats, and the aqueous phase gradually becomes transparent. Became. However, when the aqueous phase had a pH of 4.0 to 13.0, a stable O / W emulsion having a uniform white turbidity could be obtained (see FIG. 6). From the results of the visual evaluation, it was found that the pH of the emulsified aqueous phase is preferably 4.0 to 13.0. Further, it was found that the pH of the emulsified aqueous phase is more preferably 6.0 to 13.0, and particularly preferably pH 8.0 to 13.0.

As can be seen from the results of Examples 1 and 2, the pH of the emulsified aqueous phase is preferably 4.0 to 13.0 in the O / W type emulsion using the fatty acid ester admixture as the oil phase. Further, it was found that the pH of the emulsified aqueous phase is more preferably 6.0 to 13.0, and particularly preferably pH 8.0 to 13.0.

In Example 3, O / W type emulsions containing alcohol were prepared under the conditions shown in Table 4, and the stability and alcohol concentration of these emulsions were examined.

As shown in Table 4, an aqueous phase in which ethanol having different alcohol concentrations is mixed with 100 mM phosphate buffer (phosphate buffer; NaH ₂ PO ₄ and Na ₂ HPO _{4 are manufactured by Kanto Chemical Co., Ltd.) at pH 12.0.} Each O / W type emulsion was prepared and the emulsified state was observed. Special grade ethanol was used as the solvent for the aqueous phase. Ethanol concentration is 0.0vol%, 5.0vol%, 10.0vol%, 15.0vol%, 20.0vol%, 25.0vol%, 30.0vol%, 35.0vol%, 40.0vol%, 45. The concentrations were adjusted to 0.0 vol%, 50.0 vol%, 55.0 vol%, and 60.0 vol%, and each was mixed with a 100 mM phosphate buffer solution having a pH of 12.0 to prepare an aqueous phase. A 1 ml fatty acid ester mixture is added as an oil phase to a 100 ml pH 12.0 100 mM phosphate buffer and ethanol mixture, and the mixture is stirred and emulsified at 24,000 rpm for 1 minute using a homomixer to form an O / W type emulsion. Prepared at room temperature 25 ° C. Immediately after preparation, the O / W type emulsion was visually evaluated qualitatively in an emulsified state after 1 hour of standing, 2 hours of standing, and 24 hours of standing. The evaluation method of the emulsion was visually performed in the same manner as in Example 1.

An oil phase fatty acid ester mixture was added to a mixture of 100 mM phosphate buffer having a pH of 12.0 and special grade ethanol (0.0 to 60.0 vol%) and emulsified. O / W type emulsions were obtained for all combinations with different alcohol concentrations. As a result of visual evaluation, this O / W type emulsion can be emulsified with an alcohol concentration of 0.0 to 60.0 vol% in the aqueous phase, and the alcohol concentration of the emulsified aqueous phase is more preferably 10.0 to 60.0 vol%. In particular, an alcohol concentration of 20.0 to 50.0 vol% was found to be the most preferable. Therefore, as an emulsion containing alcohol, it can be said that the alcohol concentration in the aqueous phase is preferably 0.1 vol% or more (see FIG. 7).

In Example 4, an O / W type emulsion having shochu, which is a kind of alcoholic beverage, as an aqueous phase was prepared under the conditions shown in Table 5. The pH of the shochu was not adjusted, and the stability of this emulsion was investigated.

An alcohol concentration of 36.0 vol% shochu (manufactured by Kirishima Shuzo Co., Ltd.) having an alcohol concentration of pH 4.1 was used as the aqueous phase. A fatty acid ester mixture was used as the oil phase. A 1 ml fatty acid ester mixture was added to 100 ml of shochu, and the mixture was stirred and emulsified at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C. Immediately after the O / W type emulsion was prepared, the emulsified state was visually evaluated qualitatively after 1 hour of standing, 2 hours of standing, and 24 hours of standing. The evaluation method of the emulsion was visually performed in the same manner as in Example 1. Further, the particle size of the oil droplet was measured using a laser diffraction type particle size distribution measuring device (Shimadzu SLAD-7100; measurement wavelength was 375 nm).

When the fatty acid ester mixture of the oil phase was added to the alcohol concentration of 36.0 vol% at pH 4.1 and emulsified, a stable O / W type emulsion was obtained (see FIG. 8). The particle size of the oil droplet was 1.202 ± 0.112 μm.

Further, in Example 4, 1 ml of an O / W type emulsion obtained from an alcohol concentration of 36.0 vol% shochu and a fatty acid ester mixed solution was added to 100 ml of alcohol concentration of 36.0 vol% shochu, and further divided into water to have an alcohol concentration. 25.0 vol% alcohol (B) was prepared. This alcohol concentration of 25.0 vol% shochu (B) was tasted by a total of 10 panelists, 3 adult females in their 20s and 60s and 7 adult males, to evaluate the aroma and taste of the shochu. went. As the control shochu (A) for comparison, 100 ml of alcohol concentration 36.0 vol% shochu with a pH of 4.1 and 1 ml of a fatty acid ester mixture were stirred at 1,000 rpm for 1 minute at room temperature 25 ° C. with a homomixer. 1 ml of the obtained O / W type emulsion (grain size of oil droplets; 1.313 ± 0.641 μm) was added to 100 ml alcohol concentration 36.0 vol% shochu, and further divided into water to prepare alcohol concentration 25.0 vol% shochu. bottom. The results of the sensory evaluation are shown in Table 8. It was evaluated that the shochu (B) had a slightly reduced oily odor, an increased thickening, and a mellowness as compared with the control shochu (A).

In Example 5, under the conditions shown in Table 6, an emulsion having a mixed solution of shochu, which is a kind of alcoholic beverage, and a pH 11.0 adjusted solution as an aqueous phase was prepared. The stability of this emulsion was investigated.

A mixed solution of alcohol concentration 36.0 vol% shochu and a pH 11.0 adjusted solution was used as an aqueous phase. A fatty acid ester mixture was used as the oil phase. 1 ml of the fatty acid ester mixture was added to 100 ml of the aqueous phase, and the mixture was stirred and emulsified at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C. Immediately after preparation, the O / W type emulsion was visually evaluated for qualitative evaluation of the emulsified state after 1 hour of standing, 2 hours of standing, and 24 hours of standing. The emulsion evaluation method was carried out visually in the same manner as in Example 1, and the particle size of the oil droplet was measured in the same manner as in Example 4.

When a fatty acid ester mixed solution was added to a mixed solution of alcohol concentration 36.0 vol% shochu and a pH 11.0 adjusted solution and emulsified, a stable O / W type emulsion was obtained (see FIG. 9). The particle size of the oil droplet was 0.845 ± 0.072 μm.

Comparing the prepared O / W type emulsions from the visual evaluations of Examples 4 and 5 and the measurement results of the particle size of the oil droplets, the particle size of the oil droplets was smaller in Example 5 and stable O. / W type emulsion is shown. This is because the pH of the pH adjustment solution used in Example 5 is 11.0, and the pH of the emulsified aqueous phase suitable for the alcohol-containing O / W type emulsion based on Examples 1 and 2 is in the range of 8.0 to 13.0. It is considered that it was inside.

Further, in Example 5, 1 ml of an O / W type emulsion obtained from a mixed solution of alcohol concentration 36.0 vol% shochu and a pH 11.0 adjusted solution and a fatty acid ester mixed solution was added to 100 ml of alcohol concentration 36.0 vol% shochu. Then, the water was further divided to prepare an alcohol concentration of 25.0 vol% shochu (C). This alcohol concentration of 25.0 vol% shochu (C) was tasted by 10 panelists, and the aroma and taste of the shochu were sensory evaluated. The results of the sensory evaluation are shown in Table 8. It was evaluated that the shochu (C) had a reduced oily odor of the shochu and an increased sweetness, thickness and richness as compared with the control shochu (A).

In Example 6, under the conditions shown in Table 7, an O / W type emulsion having a mixed solution of shochu, which is a kind of alcoholic beverage, and a pH 11.0 adjusted solution as an aqueous phase was prepared. A fatty acid ester admixture is added to the aqueous phase, and the mixture is stirred and emulsified at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C. The stability of the emulsion subjected to the film-type dispersion treatment was investigated using (Shirasu Porous Glass, manufactured by Kiyomoto Techichi Co., Ltd.).

As shown in FIG. 10, the emulsification apparatus using Shirasu porous glass (hereinafter referred to as “SPG”) includes the above-mentioned SPG film module 1, nitrogen gas 2, dispersed phase tank 3, and dispersed phase tank 4. The dispersed phase is pressurized and passed through the SPG film module 1 to form an emulsion. The pore size of the SPG film is uniform, and the particle size of the dispersed phase is uniform.

A mixed solution of alcohol concentration 36.0 vol% shochu and a pH 11.0 adjusted solution was used as an aqueous phase. A 1 ml fatty acid ester mixture was added to a 100 ml aqueous phase, and the mixture was stirred and emulsified at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C. Then, the dispersion treatment was performed using the SPG membrane type emulsifying device. The pressure at the time of permeation of the SPG membrane was 4.0 MPa, and the pore size of the SPG membrane was 0.7 μm. Immediately after the preparation of the O / W type emulsion, the emulsified state was qualitatively evaluated after 1 hour of standing, 2 hours of standing and 24 hours of standing. The evaluation of the emulsified state was carried out visually in the same manner as in Example 1, and the particle size of the oil droplet was measured in the same manner as in Example 4.

When the O / W type emulsion obtained by adding the fatty acid ester mixed solution to the mixed solution of alcohol concentration 36.0 vol% shochu and pH 11.0 adjusted solution was further dispersed by the SPG film, more stable O / W was obtained. A mold emulsion was obtained. The O / W type emulsion obtained by the SPG film treatment was much more uniform than the O / W type emulsion obtained by the homomixer (see FIG. 11). The particle size of the oil droplet was 0.568 ± 0.073 μm.

That is, in Example 6, since the O / W type emulsion obtained in Example 5 was further dispersed using the SPG film, the oil droplet diameter was further smaller than that of the O / W type emulsion prepared in Example 5. A more stable O / W type emulsion was obtained.

In Example 6, an O / W type emulsion obtained by adding a fatty acid ester mixture to a mixed solution of alcohol concentration 36.0 vol% shochu and a pH 11.0 adjusted solution was redispersed with an SPG film. 1 ml of the emulsion was added to 100 ml of alcohol concentration 36.0 vol% shochu, and the mixture was further divided to prepare alcohol concentration 25.0 vol% shochu (D). This alcohol concentration of 25.0 vol% shochu (D) was tasted by 10 panelists, and the aroma and taste of the shochu were sensory evaluated. The results of the sensory evaluation are shown in Table 8. It was evaluated that the shochu (D) had almost no oily odor of the shochu, had a strong sweet scent, and had increased sweetness, thickening, and richness as compared with the control shochu (A).

Table 8 shows the sensory evaluation results. Ten panelists commented on the aroma (oil odor, sweet scent) and taste (oiliness, sweetness, thickening, richness, spiciness and astringency) as evaluation items. The number in parentheses in the comment section is the number of people. The evaluation targets were control shochu (A) to which an O / W type emulsion obtained by stirring a miscible solution of shochu (pH 4.1) and a fatty acid ester at 1,000 rpm was added, and miscibility with shochu (pH 4.1) and a fatty acid ester. It is obtained by stirring the O / W type emulsion-added shochu (B) obtained by stirring the liquid at 24,000 rpm, the mixed solution of shochu and the pH 11.0 adjusted solution, and the fatty acid ester mixed solution at 24,000 rpm. Disperse with an SPG film in the O / W type emulsion obtained by stirring the mixed solution of shochu (C), shochu and pH 11.0 adjusted solution to which the O / W type emulsion was added and the fatty acid ester mixed solution at 24,000 rpm. The four items of shochu (D) to which the treated product was added were used.

The particle size of the O / W type emulsion oil droplets added to the shochu is 1.313 ± 0.641 μm for (A), 1.202 ± 0.112 μm for (B), and 0.845 ± 0. For (C). 072 μm and (D) were 0.568 ± 0.073 μm. From the visual evaluation results, it was shown that the smaller the particle size of the O / W type emulsion oil droplet, the more stable and the higher the sensory evaluation. Further, as a result of the sensory evaluation, it is considered that the smaller the particle size of the O / W type emulsion oil droplet is, the less the oily odor which is the bad odor of shochu, and the better the flavor. Therefore, it is considered that there was a significant improvement in flavor in the shochu to which the O / W type emulsion was added after the SPG film treatment.

In the present embodiment of the present invention, a homomixer is used to obtain an O / W type emulsion, but the emulsifying device is not particularly limited, and for example, a general-purpose stirrer and high-speed rotary stirring dispersion are used. Machines, colloid mills, pressurized nozzle emulsifiers (homogenizers), ultrasonic emulsifiers, mechanical vibration stirrers, stirrers using electrostatic fields, etc. Any other emulsifying device that has an emulsifying effect. But it may be.

Further, in the O / W type emulsion according to the present invention, fat-soluble substances such as fatty acids, fat-soluble vitamin E and fat-soluble polyphenols are in the oil phase (O), and water-soluble substances such as water-soluble vitamin C and water-soluble polyphenols are in the oil phase (O). By adding to the aqueous phase (W), flavor adjustment, oxidation prevention, quality maintenance and improvement of functionality of foods, cosmetics and pharmaceutical compositions to which this O / W type emulsion and O / W type emulsion are added shall be aimed at. Can be possible. In order to verify these, experiments were carried out in the following Examples 7 to 9.

In Example 7, under the conditions shown in Table 9, a mixed solution of shochu, which is a kind of alcoholic beverage, and a pH 11.0 adjusted solution was used as the aqueous phase, and the oil phase was added to the fatty acid ester mixed solution with the fat-soluble vitamin E solution. O as a mixed liquid (hereinafter referred to as "mixed liquid oil phase (i)") or a mixed liquid to which a β-carotene solution which is a fat-soluble polyphenol is added (hereinafter referred to as "mixed liquid oil phase (ii)"). / W type emulsion was prepared. About these, the stability of each emulsion which was subjected to the stirring emulsification at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C., and then subjected to a film-type dispersion treatment using an SPG film. investigated.

A mixed solution of alcohol concentration 36.0 vol% shochu and a pH 11.0 adjusted solution was used as an aqueous phase. 1 ml of a mixed liquid oil phase (i) of a fatty acid ester mixed solution and a fat-soluble vitamin E solution (Cobi-ox T-90 (tocopherol 90%, soybean oil 10%); manufactured by BASF Corporation) is added to a 100 ml aqueous phase. A mixed liquid oil phase (ii) of a fatty acid ester mixture and a fat-soluble polyphenol β-carotene solution (β-carotene 30% suspension (β-carotene 30%, corn oil 70%); DSM Nutrition Japan Co., Ltd.) 1 ml each was added, and the mixture was stirred and emulsified at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C. Then, the dispersion treatment was performed using the SPG film treatment apparatus. The pressure at the time of permeation of the SPG membrane was 4.0 MPa, and the pore size of the SPG membrane was 0.7 μm. Immediately after preparation, the O / W type emulsion was visually evaluated qualitatively in an emulsified state after 1 hour of standing, 2 hours of standing, and 24 hours of standing. As the emulsion evaluation method, the visual evaluation method was carried out in the same manner as in Example 1, and the particle size of the oil droplet was measured in the same manner as in Example 4.

Both stable O / W type emulsions were obtained when these were stirred and emulsified with a homomixer and further dispersed with an SPG membrane. The O / W type emulsion obtained by the SPG film treatment was found to be in an extremely uniform emulsified state as compared with the O / W type emulsion obtained by the homomixer. The particle size of the oil droplets of the O / W type emulsion to which the mixed liquid oil phase (i) was added was 0.989 ± 0.128 μm when only the homomixer treatment was applied, and 0.606 when the SPG film treatment was added. It was ± 0.233 μm. The particle size of the oil droplets of the O / W type emulsion to which the mixed liquid oil phase (ii) was added was 0.863 ± 0.114 μm when only the homomixer treatment was applied, and 0.557 when the SPG film treatment was added. It was ± 0.149 μm.

In Example 8, under the conditions shown in Table 10, a mixed solution of shochu, which is a kind of alcoholic beverage, and a vitamin C solution added to a pH 11.0 adjusted solution (hereinafter referred to as “mixed liquid aqueous phase (i)”). Alternatively, an O / W type emulsion was prepared in which the mixed solution to which the anthocyanin-containing concentrated solution was added (hereinafter referred to as “mixed solution aqueous phase (ii)”) was used as the aqueous phase, and the oil phase was used as the fatty acid ester mixed solution. About these, the stability of each emulsion which was subjected to the stirring emulsification at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C., and then subjected to a film-type dispersion treatment using an SPG film. investigated.

A mixed liquid aqueous phase (i) of alcohol concentration 36.0 vol% shochu, a pH 11.0 adjusted solution and a water-soluble vitamin C (L-ascorbic acid; manufactured by Tokyo Kasei Kogyo Co., Ltd.) solution, or a water-soluble polyphenol. The mixed liquid aqueous phase (ii) of the anthocyanin-containing concentrated solution (colored sweet potato Ayamurasaki concentrated juice KH; manufactured by Miyazaki Prefectural Agricultural Cooperative Fruit Juice Co., Ltd.) was taken as a 100 ml aqueous phase. To each 100 ml of the aqueous phase, 1 ml of a fatty acid ester admixture, which is an oil phase, was added, and the mixture was stirred and emulsified at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C. .. Then, the dispersion treatment was performed using the SPG film treatment apparatus. The pressure at the time of permeation of the SPG membrane was 4.0 MPa, and the pore size of the SPG membrane was 0.7 μm. Immediately after preparation, the O / W type emulsion was visually evaluated qualitatively in an emulsified state after 1 hour of standing, 2 hours of standing, and 24 hours of standing. The emulsion evaluation method was carried out by visual inspection in the same manner as in Example 1 and measurement of the particle size of oil droplets in the same manner as in Example 4.

Both stable O / W type emulsions were obtained when these were stirred and emulsified with a homomixer and further dispersed with an SPG membrane. The O / W type emulsion obtained by the SPG film treatment was found to be in an extremely uniform emulsified state as compared with the O / W type emulsion obtained by the homomixer. The particle size of the oil droplets of the O / W type emulsion using the mixed liquid aqueous phase (i) is 0.822 ± 0.120 μm when only the homomixer treatment is applied, and 0.455 when the SPG film treatment is added. It was ± 0.119 μm. The particle size of the oil droplets of the O / W type emulsion using the mixed liquid aqueous phase (ii) was 0.863 ± 0.114 μm when only the homomixer treatment was applied, and 0.510 when the SPG film treatment was added. It was ± 0.100 μm.

In Example 9, under the conditions shown in Table 11, a mixed solution of shochu, which is a kind of alcoholic beverage, and a pH 11.0 adjusted solution to which a vitamin C solution is added is used as an aqueous phase, and the oil phase is fat-soluble in a fatty acid ester mixed solution. An O / W type emulsion was prepared as a mixed solution to which a vitamin E solution was added. These were subjected to stirring emulsification at 24,000 rpm for 1 minute using a homomixer to prepare an O / W type emulsion at room temperature of 25 ° C., and then the stability of the membrane-type dispersion-treated emulsion using an SPG film was examined. bottom.

A mixed solution of alcohol concentration 36.0 vol% shochu, pH 11.0 adjusted solution and vitamin C solution was used as an aqueous phase. To 100 ml of the aqueous phase, add 1 ml of a mixture of a fatty acid ester mixture, which is an oil phase, and a vitamin E solution, and use a homomixer to stir and emulsify at 24,000 rpm for 1 minute to form an O / W type emulsion. Prepared at room temperature 25 ° C. Then, the dispersion treatment was performed using the SPG film treatment apparatus. The pressure at the time of permeation of the SPG membrane was 4.0 MPa, and the pore size of the SPG membrane was 0.7 μm. Immediately after preparation, the O / W type emulsion was visually evaluated qualitatively in an emulsified state after 1 hour of standing, 2 hours of standing, and 24 hours of standing. The emulsion evaluation method was carried out by visual inspection in the same manner as in Example 1 and measurement of the particle size of oil droplets in the same manner as in Example 4.

Both stable O / W type emulsions were obtained when these were stirred and emulsified with a homomixer and further dispersed with an SPG membrane. The O / W type emulsion obtained by the SPG film treatment was found to be in an extremely uniform emulsified state as compared with the O / W type emulsion obtained by the homomixer. The particle size of the oil droplets was 0.893 ± 0.152 μm for the homomixer treatment and 0.601 ± 0.149 μm for the SPG membrane treatment.

From Examples 7 to 9, fatty acids, fat-soluble vitamin E, β-carotene, and curcumin, which are generally used for the purpose of flavor adjustment, antioxidant, quality maintenance, and functional enhancement of foods, cosmetics, and pharmaceutical compositions. Water-soluble substances such as fat-soluble polyphenols such as rutin and isoflavone are used in the oil phase (O), and / or water-soluble substances such as water-soluble polyphenols such as water-soluble vitamin C, anthocyanin, chlorogenic acid, caffeic acid, and catechin are added to water. It was found that even if it was added to the phase (W) to prepare an O / W type emulsion, it did not affect the emulsion stability.

The gist of the present invention is to obtain an economically simple and more pure alcohol solution and an O / W type emulsion of a fatty acid ester without using a surfactant, an emulsifier and / or an enzyme agent. That is, since no surfactant, emulsifier and / or enzyme agent is used, the pure physical characteristics and functionality of the material can be maintained, and it is effective for use in foods, pharmaceutical compositions or cosmetics requiring safety. be.

For example, foods containing O / W type emulsion solution (dressing, cooked liquor, seasonings such as miso, potato liquor, rice liquor, barley liquor, buckwheat liquor, brown sugar liquor, spirits, liqueur, whiskey, fruit liquor, medicated liquor. , Alcoholic beverages such as medicinal liquor, drinks, capsules, hormones, vitamins, health nutritional supplements such as nourishing tonic drinks, etc.), pharmaceutical compositions (medicinal liquor, patches, gels, ointments) , Creams, etc.) or cosmetics (including lotions, milky lotions, moisturizers, beauty liquids, creams, sunscreens, facial cleansers, nail cosmetics, hairdressing agents, hair growth agents, hair growth agents, etc.) It is useful to use in.

That is, the O / W type emulsion of the present invention can widely apply the alcohol concentration of the aqueous phase (W) from a low concentration to a high concentration, and can be provided for a wide variety of foods, pharmaceutical compositions or cosmetics.

INDUSTRIAL APPLICABILITY The present invention can improve the indicated bad odor caused by fatty acid esters and the like, and can be expected to have an effect of improving the flavor or aroma of foods, pharmaceutical compositions or cosmetics containing the same.

According to the present invention, it is possible to reuse fatty acid esters of industrial waste (for example, oily components having a bad odor removed by cooling filtration during the production of shochu). That is, an O / W type emulsion of the fatty acid ester is prepared, and foods containing the emulsion (including shochu, spirits, liqueur, dressings, drinks, capsules, nutritionally functional foods, etc.), pharmaceutical compositions (medicinal). The flavor can be improved and adjusted, or the functionality can be improved and adjusted, such as alcohol, ointments, creams, etc.) or cosmetics (hair growth agents, emulsions, moisturizers, beauty essences, creams, etc.).

1 SPG membrane module 2 Nitrogen gas 3 Dispersed phase tank 4 Dispersed phase tank

Claims (9)

The monovalent or polyhydric alcohol fatty acid ester is used as the oil phase (O), and the pH is 7 . An O / W type emulsion comprising an alcohol adjusted to 0 to 13.0 or a solution containing the alcohol as an aqueous phase (W). The alcohol content of the alcohol solution is 0.1% or more, and the alcohol is selected from ethanol, methanol, 1-propanol, 2-propanol, 1-butanol, 2-butanol and isobutanol, which are alcohols having 5 or less carbon atoms. The O / W type emulsion according to claim 1, wherein the O / W type emulsion is at least one of the above. The pH adjuster for the aqueous phase (W) is sodium hydroxide, potassium hydroxide, calcium hydroxide, magnesium hydroxide, sodium carbonate, potassium carbonate, ammonium carbonate, erythorbic acid, sodium erythorbic acid, L-ascorbic acid, L-. Sodium ascorbate, ammonia, phosphoric acid, sodium phosphate, potassium phosphate, citric acid, sodium citrate, tartaric acid, lactic acid, sodium lactate, glycolic acid, hydrochloric acid, nitrate, succinic acid, acetic acid, sodium acetate, fumaric acid, sulfuric acid , Adipic acid, gluconodeltalactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, sodium succinate, pyrophosphate and malic acid, according to claim 1 or 2. The O / W type emulsion described. The O / W type according to any one of claims 1 to 3, wherein the oil phase contains at least one fat-soluble substance selected from the fatty acid, fat-soluble vitamin E and fat-soluble polyphenol group. Emulsion. The O / W type emulsion according to any one of claims 1 to 4, wherein the aqueous phase contains at least one water-soluble substance selected from the group of water-soluble vitamin C and water-soluble polyphenols. A food product containing the O / W type emulsion according to any one of claims 1 to 5. A pharmaceutical product comprising the O / W type emulsion according to any one of claims 1 to 5. A cosmetic product comprising the O / W type emulsion according to any one of claims 1 to 5. It is characterized by using a homogenizer or a vortex mixer or a high-speed rotary stirring / dispersing machine or a colloid mill or a pressure nozzle emulsifying machine (homogenizer) or a mechanical vibration stirring machine or a stirrer using an electrostatic field or a silas porous glass film (SPG film). The method for producing an O / W emulsion according to any one of claims 1 to 5.

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