阅读说明：本技术 乳化组合物 (Emulsified composition ) 是由 系部尊郁 和田圣己 饭降康行 熊泽贤二 安部忍 于 2015-03-25 设计创作，主要内容包括：本发明提供可以增强饮料食品的味道(果汁感、浓厚感、乳脂感、咖啡的体感等)的饱满,且可以降低(屏蔽)饮料食品的异味(苦味、甜味料独特的味道等)、异味(氨基酸的劣化臭、油脂的脂肪酸臭等)之类的异臭的食品用香料领域的新的技术。乳化组合物,其特征在于,在乳化粒子中含有油溶性物质或水溶性物质,平均乳化粒径为15～100μm。(The present invention provides a novel technique in the field of food flavors, which can enhance the fullness of the taste (e.g., juice taste, body-fat taste, creaminess taste, and coffee-like taste) of food and drink, and can reduce (mask) off-flavors such as off-flavors (e.g., bitterness, taste unique to sweeteners), and off-flavors (e.g., deterioration of amino acids, fatty acid odor of fats and oils). An emulsion composition characterized in that the emulsion particles contain an oil-soluble substance or a water-soluble substance, and the average emulsion particle diameter is 15 to 100 μm.)

1. An emulsified flavor characterized in that the emulsified particles contain a flavor component of an oil-soluble substance or a flavor component of a water-soluble substance, and the average emulsified particle diameter is 30 to 50 μm.

2. The emulsified flavor according to claim 1, which is an oil-in-water droplet type (O/W), and the oil droplets containing the oil-soluble substance have an average particle size of 30 to 50 μm.

3. The emulsified flavor according to claim 1, which is a water-in-oil droplet type (W/O) having an average particle diameter of water droplets containing a water-soluble substance of 30 to 50 μm.

4. The emulsified flavor according to any one of claims 1 to 3, which is used for food and drink.

5. The emulsified flavor according to any one of claims 1 to 3, which is used for a food or beverage, and is added in an amount of 0.001 to 50% by mass.

6. The emulsified flavor according to any one of claims 1 to 3, which is used for improving the juicy, thick, creamy or body sensation of a food or beverage.

7. The emulsified flavor according to any one of claims 1 to 3, which is added so as to be 0.001 to 50% by mass for improving the fruit juice feeling, body thickness feeling, creaminess feeling or body feeling of a food or beverage.

8. An emulsified flavor according to any one of claims 1 to 3, which is used for beverages, snacks or ice creams.

9. The emulsified flavor according to any one of claims 1 to 3, which is used for improving the fruit juice feel, body thickness feel, creaminess feel or body feel of a beverage, a snack or ice cream.

10. The emulsified flavor according to any one of claims 1 to 3, wherein the amount of the emulsified flavor is 0.001 to 50% by mass in order to improve the fruit juice, body thickness, creaminess or body sensation of a beverage, a snack or ice cream.

Technical Field

The present invention relates to an emulsion composition (O/W type, W/O/W type, etc.) having emulsion particles containing an oil-soluble substance or a water-soluble substance and having an average emulsion particle diameter of 15 to 100 [ mu ] m.

More specifically, the present invention relates to an oil-in-water droplet type (O/W) emulsion composition containing oil droplets of an oil-soluble substance and having an average particle size of 15 to 100 μm, a method for producing the same, a water-in-oil droplet type (W/O) emulsion composition containing water droplets of a water-soluble substance and having an average particle size of 15 to 100 μm, a method for producing the same, a food and drink containing the emulsion composition, a method for improving the taste of the food and drink characterized by adding the emulsion composition, and an emulsion composition containing the emulsion composition, and a method for masking off-flavor and off-odor.

Background

Fragrances such as natural fragrances, synthetic fragrances, and blended fragrances are almost all oil-soluble, and it is difficult to add the fragrances as they are to aqueous beverages and foods, particularly beverages, and therefore, a method of dispersing the fragrances in water by emulsification treatment so as to form fine particles of emulsified fragrances has been widely used.

However, since various additives having different properties are added to foods and beverages in addition to flavors, and heat sterilization is performed in food hygiene, emulsions (emulsions) which are excellent in heat resistance in addition to acid resistance and salt resistance, and can maintain a uniform emulsified or soluble state without causing casein (separation due to density difference between oil and water, migration of light oil droplets to the upper layer), aggregation or coalescence of oil droplet particles (fusion of aggregated emulsion particles), or separation of oil and fat even after long-term storage, are required.

In order to ensure the stability of the emulsion, particularly to prevent the formation of cheese, it is effective to reduce the particle size of oil droplets as small as possible by emulsification treatment (homogenization treatment) using a powerful stirrer.

However, for example, when a strong taste is required as in a stretched noodle soup, it is pointed out that if oil droplets are small, the oil taste or richness (fat feeling) is reduced, and a light taste or other taste is not good. In addition, it is known that, in other food and drink products, when an emulsified food flavor containing an essential oil or a flavor component is added, the smaller the particle size, the more excellent the flavor at the time of eating, but the refreshing flavor is obtained, and therefore, the shortage of fullness of the taste is pointed out.

In order to satisfy both the stability of an emulsion in an emulsified food and drink and the consumer-derived demand for a rich or full taste, various methods have been proposed.

Patent document 1 discloses a technique of using cellulose as an emulsifier to provide a food having oil globules that are held large and stable and that have excellent stability over time and heat resistance, and an oil taste and richness (fat feeling).

Patent document 2 discloses a technique for maintaining or enhancing the taste or richness of an emulsified oil or fat by setting the average particle size of the oil or fat to a predetermined range of 2 to 15 μm. However, it is difficult to enhance the fullness of the taste of foods and beverages containing little fat by these methods.

In addition, although the off-flavor/unpleasant taste (off-flavor) of the food and drink is often unavoidable due to the raw materials and the production process, the prevention method or the reduction method thereof is not yet known.

For example, patent document 3 provides a technique for masking fish odor of fish oil by reducing the particle size of oil droplets. However, this method is limited in the objects to be masked, and is not suitable for various kinds of foods and beverages such as off-flavors, offensive odors, and bad odors. Therefore, it is currently extremely difficult to simply reduce (mask) the off-flavor/off-flavor and off-flavor of foods and beverages in a short time.

In addition, in oily foods such as margarine, it is desired to provide a technique for reducing greasiness, i.e., improving aftertaste of oily flavor in the mouth, and a technique for effectively masking off-flavor and off-odor generated during processing or storage.

Disclosure of Invention

Problems to be solved by the invention

The present invention has been made to solve the problems of the prior art, and an object of the present invention is to provide a novel technique in the field of food flavors, which can enhance the fullness of the taste (e.g., juice taste, body thickness, creaminess, and coffee body feeling) of food and drink, and can reduce (mask) off-flavors such as off-flavors (e.g., bitterness, taste unique to sweeteners), and off-flavors (e.g., deterioration of amino acids, fatty acid odor of fats and oils).

Further, it is an object of the present invention to provide a novel technique for improving the taste of oily foods or reducing (masking) off-flavor and off-odor in foods.

Means for solving the problems

As a result of intensive studies, the present inventors have found that the above-mentioned problems can be solved and the present invention has been completed by achieving an excellent effect of both enhancement of fullness and reduction of off-flavor and off-odor in food and drink by an emulsion composition (O/W type, W/O/W type, or the like) in which emulsion particles contain an oil-soluble substance such as an oil-based flavor in particular, and emulsion (emulsion) of an oil-in-water type (O/W type) in which oil droplets contain an oil-soluble substance such as an oil-based flavor in an average emulsion particle size of 15 to 100 μm.

In the conventional emulsion composition, it is common knowledge of those skilled in the art that it is required to reduce the emulsion particle size as much as possible and disperse it in fine particles having an average particle size of 1 μm or less in order to maintain the emulsion stability for a long period of time.

However, the present inventors have found that the following is obtained by setting the average emulsified particle size to be in the range of 15 to 100 μm: although the detailed mechanism is not clear at present, the fullness of taste (e.g., juice taste, richness, creaminess, and coffee body feeling) is unexpectedly enhanced, and off-flavors (e.g., bitterness, taste unique to a sweet flavor, etc.) and off-flavors (e.g., deterioration of amino acids, fatty acid odor of fats and oils) of foods and beverages can be reduced (masked).

Further, it has been found that an emulsion of a water-in-oil droplet type (W/O type) in which water droplets contain a water-soluble substance such as an aqueous flavor and the average particle size of the water droplets is 15 to 100 μm achieves excellent effects of both taste improvement and reduction of off-flavor and foreign odor of an oily food and drink, and the above-mentioned problems can be solved, and the present invention has been completed.

Namely, the present invention is as follows.

(1) An emulsion composition characterized in that the emulsion particles contain an oil-soluble substance or a water-soluble substance, and the average emulsion particle diameter is 15 to 100 μm.

(2) The oil-in-water droplet type emulsion composition is characterized in that the oil-in-water droplet type emulsion composition contains oil-soluble substances, wherein the average particle size of oil droplets is 15 to 100 [ mu ] m, the oil-soluble substances are essential oils or perfume components, and the oil-in-water droplet type emulsion composition is used as a beverage or food.

(3) The water-in-oil droplet type emulsion composition according to the above (1) is characterized in that the water-soluble substance is a flavor component and the water-soluble substance is a food or beverage, wherein the water-in-oil droplet type emulsion composition contains water droplets having an average particle diameter of 15 to 100 μm.

(4) A taste improving agent for food and drink comprising the emulsion composition, food and drink containing the taste improving agent, and a method for improving taste of food and drink characterized by adding 0.001 to 50 mass% of the emulsion composition to food and drink.

(5) An off-flavor/foreign-odor barrier agent for food and drink comprising the emulsion composition, food and drink containing the off-flavor/foreign-odor barrier agent, and a method for shielding off-flavor/foreign-odor in food and drink characterized by adding 0.001 to 50 mass% of the emulsion composition to food and drink.

(6) A method for producing an oil-in-water droplet-type emulsion composition having oil droplets with an average particle size of 15 to 100 [ mu ] m, characterized by dissolving an emulsifier with an H L B value of 6 to 19 and, if necessary, an emulsion stabilizer in an aqueous phase component containing water, mixing an oil phase component containing an oil-soluble substance in the solution, and then carrying out an emulsification treatment for 1 to 120 minutes at a rotation speed of 1400 to 18000rpm using an emulsifier, preferably characterized by mixing the aqueous phase component and the oil phase component at a ratio of 99.9: 0.1 to 50: 50.

(7) A method for producing a water-in-oil droplet type emulsion composition having an average particle diameter of water droplets of 15 to 100 [ mu ] m, characterized by dissolving an emulsifier having an H L B value of 2 to 8 in an oil phase component containing an oil-soluble substance, mixing the water-soluble substance in the solution, and then carrying out an emulsification treatment for 1 to 120 minutes at a rotation speed of 1400 to 18000rpm using an emulsifier, preferably characterized by mixing the water phase component and the oil phase component at a ratio of 0.1: 99.9 to 50: 50.

Effects of the invention

The emulsion composition of the present invention can enhance the fullness of the taste (e.g., juice taste, body thickness, creaminess, coffee body feeling) of an orally ingestible beverage or food, and can easily reduce the off-flavors such as off-flavors (e.g., bitterness, taste unique to sweeteners), off-flavors (e.g., deterioration of amino acids, fatty acid odor of fats and oils), and the like of the beverage or food.

In addition, it is possible to easily improve the taste of an oily food (to improve the aftertaste of the oil flavor in the mouth) or to reduce (mask) off-flavor and off-odor.

Therefore, it is particularly suitable for a technique of emulsifying a perfume.

Detailed Description

The present invention will be described in detail below with reference to embodiments.

The emulsion composition of the present invention may be of a double emulsion type (a multiphase or multiple emulsion of W/O/W type in which an aqueous phase is retained in a capsule form in dispersed oil droplets, or an O/W/O type in which an opposite phase to the W/O type) or the like, in addition to a type in which an oil is dispersed in an oil (W/O type) or a type in which an oil is dispersed in water (O/W type).

The emulsion composition of the present invention comprises, as main raw materials, an oil-soluble substance constituting an oil phase of an emulsion, water or a water-soluble substance constituting an aqueous phase, and an emulsifier or an emulsion stabilizer for stabilizing the emulsion.

(1) Oil-soluble substances

The oil-soluble substance used in the present invention is a substance that is insoluble or poorly soluble in an aqueous phase but soluble or readily soluble in an oil phase, and is a component constituting the oil phase of an emulsion.

Specifically, examples thereof include: (a) coloring material, (b) coloring material, (c) nutrition enhancer, (d) antioxidant, (e) preserving material, (f) bactericide, (g) animal and vegetable oils and fats, and (h) oil-soluble material such as vegetable resin. The details are as follows.

(a) Coloring agent

Examples of the flavoring include citrus essential oils such as orange, lemon, lime and grapefruit, flower essential oils, peppermint oil, spearmint oil and spice essential oils, cola extract, coffee extract, vanilla extract, cacao extract, black tea extract and spice extract, oily extracts thereof, oleoresins thereof, ethyl acetoacetate, acetophenone, anisaldehyde, α -pentylcinnamaldehyde, methyl anthranilate, ionone, isoeugenol, isoamyl isovalerate, ethyl isovalerate, indole and derivatives thereof, gamma-undecalactone, esters, ethyl vanillin, ethers, eugenol, octanol, ethyl octanoate, isoamyl formate, geranyl formate, citronellyl formate, and the like,

Cinnamic acid, ethyl cinnamate, methyl cinnamate, ketones, geraniol, isoamyl acetate, ethyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, cinnamyl acetate, terpinyl acetate, phenylethyl acetate, butyl acetate, benzyl acetate, 1-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexyl propionate, citral, citronellal, citronellol, 1, 8-cineole, fatty acids, aliphatic higher alcohols, aliphatic higher hydrocarbons, cinnamyl alcohol, cinnamaldehyde, thioethers, thiols, decanol, ethyl decanoate, terpineol, limonene, pinene, myrcene, limonene, methyl acetate, geranyl acetate, cyclohexyl acetate, citronellyl acetate, benzyl acetate, 1-menthyl acetate, linalyl acetate, methyl salicylate, allyl cyclohexyl propionate, citral, citronellal, citronellol, 1, 8-cineol,

terpene hydrocarbons, gamma-nonalactone, vanillin, p-methylacetophenone, hydroxycitronellal dimethyl acetal, piperonal, isoamyl phenylacetate, isobutyl phenylacetate, ethyl phenylacetate, phenol ethers, phenols, furfural and its derivatives, isoamyl propionate, ethyl propionate, benzyl propionate, allyl hexanoate, ethyl heptanoate, 1-perillaldehyde, benzyl alcohol, benzaldehyde, aromatic alcohols, d-borneol, maltol, methyl-N-methyl anthranilate, methyl β -naphthalenone, isoamyl butyrate, ethyl butyrate, cyclohexyl butyrate, butyl butyrate, lactones, linalool and other synthetic flavor compounds, oily blended flavor compositions and the like.

(b) Colouring material

Examples of the coloring material include β -carotene, rosewood pigment, curcumin, shrimp pigment, krill pigment, orange pigment, chlorophyllin, chlorophyll, corn pigment, bamboo pigment, potato carotene, dunaliella carotene, carotenes, palm oil carotene, tomato pigment, capsicum pigment, nonfermented yeast pigment, haematococcus pigment, monascus pigment, calendula pigment, and the like.

(c) Nutrition enhancer

Examples of the nutrient supplements include vitamin a, calciferol, and vitamin E.

(d) Antioxidant agent

Examples of the antioxidant include: mixing tocopherol, ascorbyl stearate, ascorbyl palmitate, gamma-oryzanol, natural extract antioxidant, etc.

(e) Examples of the storage material and (f) the bactericide include dehydroacetic acid.

(g) Animal and vegetable oils and fats

The animal and vegetable oils and fats are not particularly limited, and any oils and fats can be suitably used as long as they are conventionally known oils and fats and commercially available oils and fats in the future. For example, it is possible to use: lard, beef tallow, chicken oil, whale oil, tuna oil, sardine oil, mackerel oil, saury oil, bonito oil, menhaden oil, cod liver oil, soybean oil, cottonseed oil, safflower oil, rice bran oil, corn oil, rapeseed oil, palm oil, perilla oil, cocoa butter, peanut oil, coconut oil, evening primrose oil, borage oil, avocado oil, linseed oil, almond oil, olive oil, flint sea bream oil, carrot oil, cucumber seed oil, Chinese chestnut oil, grape seed oil, sesame oil, wheat germ oil, rice bran oil, camellia oil, shea butter, sea turtle oil, clove oil, tea oil, corn oil, peach kernel oil, coix seed oil, palm kernel oil, castor oil, sunflower oil, hazelnut oil, macadamia nut oil, mink oil, meadowfoam seed oil, cottonseed oil, rose hip oil, milk fat, jojoba oil, lavender oil, egg yolk oil, lanolin oil, rosemary oil, triglycerides can also be synthesized from medium-chain fatty acid triglycerides. These can be suitably used without any problem whether they are used singly or in an appropriate ratio of 2 to 3 kinds according to flavor.

(h) Examples of the vegetable resins include mastic, rosin, copal, dammar, elemi, and ester gum.

The oil-soluble substances (a) to (h) mentioned above may be used singly or in an appropriate combination. For example, in the case where the oil-soluble substance is a pigment or a vitamin which is not an oily component by itself, as an oily solvent for dissolving such an oil-soluble substance, for example, the essential oil (a) or the animal or vegetable oil (g) may be blended as necessary. Among (g), medium chain fatty acid triglycerides (MCT) are also preferred.

When an oil-in-water (O/W) emulsion composition is obtained, the amount of the oil-soluble substance is preferably 0.1 to 50% by mass, more preferably 1 to 40% by mass, based on the emulsion composition.

If the amount of the oil-soluble substance is less than 0.1% by mass, the effect on the food or beverage cannot be sufficiently obtained, while if it exceeds 50% by mass, the stability as an emulsion composition becomes problematic.

On the other hand, when a water-in-oil droplet (W/O) emulsion composition is obtained, the amount of the water-soluble substance to be blended is preferably 0.1 to 50% by mass, more preferably 1 to 40% by mass in the emulsion composition.

When the amount of the water-soluble substance is less than 0.1% by mass, the effect on the food or beverage cannot be sufficiently obtained, while when it exceeds 50% by mass, the stability as an emulsion composition becomes problematic.

(2) Water (W)

The water constituting the majority of the aqueous phase may be appropriately blended depending on the type of food or drink such as tap water, distilled water, deionized water, or mineral water.

In addition, in the aqueous phase, for example, depending on the type of the food or drink, the following components may be appropriately blended: sugar such as sucrose, syrup, isomerized sugar, artificial sweetener, sour agent such as citric acid, and water-soluble component such as amino acid or vitamin C.

(3) Water-soluble substance

The water-soluble substance may be, for example, an extract such as an extract. The extract is not particularly limited, and can be obtained, for example, from the following using an aqueous solvent: orange, lemon, grapefruit, apple, banana, papaya, mango, mangosteen, peach, pomegranate and other fruits, green tea, oolong tea, black tea, pu' er tea and other teas, chicory, marjoram, german chamomile, roman chamomile, tarragon, black ginger, rose bengal, lemon grass, lemon balm, lavender, hybrid lavender, oregano, savory, winter savory, rosemary, thyme, wild thyme, mint, marmint, rose, syzygium, lotus fog, senecio, rose, mint, spearmint, pepper, ginger, mustard, horseradish, capsicum, red pepper and other herbs/spices, cow, pig, chicken, crab and other animals, bonito fish, mullet, sardine, flying fish, kelp, barley, wakame, grain such as sargassum, coffee bean, almond bean, soybean, cocoa, brown rice, and other beans, cocoa, coffee, bean, soybean, and other beans, coffee, bean, coffee, soybean, coffee, black rice, tea, black rice, Mushrooms, onions, celery, spinach, cabbage, green peppers, Chinese cabbage, celery, lettuce, carrot, beet, watercress, pumpkin, broccoli, radish, cabbage, long-fruit jute, cress, cucumber, garland chrysanthemum, lettuce, cauliflower, okra, rape, pea, asparagus, tomato, eggplant, green stem vegetable, Chinese cabbage and brassica, camphor, cassia, cinnamon, waxberry, banyan, white birch, chokeberry, birch, olive and other barks.

(4) Emulsifier, emulsion stabilizer

The emulsifier used in the present invention is not particularly limited as long as it is an edible emulsifier. Specifically, it is possible to exemplify: gum arabic, modified gum arabic, ghatti gum, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, sodium starch octenylsuccinate, organic acid monoglyceride, glycerin fatty acid ester, sucrose fatty acid ester, quillaja extract, sorbitan fatty acid ester, propylene glycol fatty acid ester, gelatin, sodium caseinate, lecithin, xanthan gum, tragacanth gum, guar gum, alginic acid, sophorafoside, barley hull extract, soybean saponin, sterol, sphingolipid, calcium stearoyl lactylate, bile powder, tea seed saponin, tomato glycolipid, beet saponin, yucca foam extract, etc., preferably selected from polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitol fatty acid ester, sodium starch octenylsuccinate, octenylsuccinate-modified gum arabic, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, glycerin, 1 or more than 2 of gelatin, sodium caseinate and lecithin.

In order to form an oil-in-water type emulsion, a Hydrophilic emulsifier having a high H L B (hydrophic L ipophilic Balance) (about 6 to 19) value is mainly used, and the amount of the emulsifier to be blended is preferably 0.1 to 50% by mass, more preferably 1 to 30% by mass, in the emulsion composition.

If the amount of the emulsifier is less than 1% by mass, the emulsified composition is unstable and tends to cause swelling of particles or oil discharge, which is not preferable. On the other hand, if it exceeds 30% by mass, the flavor derived from the emulsifier is strongly felt, which is not preferable.

Further, an emulsion stabilizer such as glycerin, sugar alcohol, etc. may be added as necessary within the range not to impair the present invention.

(5) Method for producing oil-in-water droplet type emulsion composition

An emulsifier (gum arabic or the like) having an H L B value of 6 to 19 and, if necessary, an emulsion stabilizer (glycerin or the like) are dissolved in the water-containing aqueous phase component.

Next, an oil phase component containing an oil-soluble substance is mixed with the obtained solution (aqueous phase). In terms of mixing ratio, water phase ingredients: the oil phase component is preferably 99.9: 0.1-50: 50, particularly preferably 99: 1-60: 40.

after mixing, an emulsifying treatment is performed at 1400 to 18000rpm, preferably 2000 to 12000rpm, for 1 to 120 minutes, using an emulsifying machine such as a homomixer or homogenizer, and an oil-in-water droplet type emulsion composition having an average particle size of oil droplets of 15 to 100 μm can be produced.

The particle size range of the emulsified particles can be controlled by changing the blending ratio of the water phase component and the oil phase component, the rotation speed of the homogenizer, or the treatment time.

In order to achieve both of excellent effects of enhancing fullness of food and drink and reducing (masking) off-flavor and off-odor, the average particle size of oil droplets is preferably in the range of 15 to 100 μm.

More preferably 30 to 50 μm, and when an emulsion composition having an average particle diameter in this range is used, the effect of enhancing flavor and providing a very high palatability is obtained.

Here, the average particle diameter is a particle diameter measured by a laser diffraction/scattering particle size analyzer (for example, L S13320 manufactured by BeckmanCoulter).

(6) Method for producing water-in-oil droplet type emulsion composition

An emulsifier (e.g., a polyglycerin fatty acid ester) having an H L B value of 2 to 8 is dissolved in an oil phase component containing an oil-soluble substance, and then an aqueous phase component containing a water-soluble substance is mixed with the obtained solution (oil phase). the water-soluble substance may be added to the aqueous phase, and the ratio of the aqueous phase component to the oil phase component is preferably 0.1: 99.9 to 50: 50, and particularly preferably 1: 99 to 40: 60.

The emulsification treatment by the homogenizer after mixing the aqueous phase component and the oil phase component can be performed under the same conditions as the above-mentioned method for producing the oil-in-water droplet type emulsion composition.

The emulsion composition of the present invention can be used for general food and drink, and the food and drink as referred to in the present invention means food, drink, spice, seasoning, pharmaceutical, and other dietetic food and drink.

The amount of the emulsion composition of the present invention added to food and drink is preferably 0.001 to 50% by mass, particularly preferably 0.01 to 1% by mass, based on the food and drink, in view of the balance between the taste improving effect of the emulsion composition and the effect on the flavor of the food and drink.

The present invention is also a food or beverage containing the emulsified oil-soluble substance or water-soluble substance composition, and is produced by blending the emulsified composition of the present invention in the production of various food or beverage products.

Examples of such food and drink products include: the present invention relates to a food or beverage composition for sports, carbonated beverages, nutritional beverages, fruit juice beverages, beverages such as coffee beverages containing milk, milk beverages such as processed milk and soybean milk, concentrated liquid foods for nutritional supplementation, ice creams such as ice cream, bread, cookies, candies, and jellies, processed milk foods such as yogurt and ham, sauces such as white sauce, doenjang, sauce, and sauce, processed fat and oil foods such as margarine, and powdered beverages such as powdered drinks and powdered soup, health foods such as capsules, tablets, powders, and granules, tofu, and noodles, and the like.