To provide a production method of a functional composition in which a molecular structure of oil is segmentalized at low cost, and which contains sufficient moisture keeping component, cosmetic component and taste component.SOLUTION: The production method of a functional composition is provided that includes the steps of: mixing 120 milliliter of oil derived from animal or plant, 80 milliliter of water, and 7.5 mg of lipase or penicillium thereby acquiring a mixture； leaving the mixture for at least 7 days in an environment of temperature of 30-40°C and humidity of 40-70% and agitating the mixture at a prescribed interval until the mixture is stabilized in an emulsified condition； heating for sterilizing the mixture after elapse of at least the 7 days； freezing the mixture for separating the mixture into water and oil derived from animal or pet； blowing warm air to the layer of the oil derived from animal or plant, thereby thawing the oil derived from animal or plant and taking out the thawed oil； and filtering the oil derived from animal or plant, repeating the freezing and thawing until a transparent feeling is generated, thereby acquiring a functional composition.SELECTED DRAWING: None【課題】低コストでの油（オイル）の分子構造の細分化が図られ、さらに保湿成分、美容成分および旨味成分を十分に含有した機能性組成物の製造方法を提供すること。【解決手段】動植物由来の油１２０ミリリットル、水８０ミリリットル、リパーゼ又は青カビ７．５ミリグラムの比率で混合して混合物を得る工程と、前記混合物を、温度が３０～４０℃、湿度が４０～７０％の環境で少なくとも７日間置きつつ、前記混合物が乳化状態で安定するまで所定の間隔で前記混合物を攪拌する工程と、前記少なくとも７日間が経過した後に、前記混合物を、加熱殺菌する工程と、前記混合物を、冷凍して、前記動植物由来の油と水に分離する工程と、前記分離した前記動植物由来の油の層に温風を当てて、前記動植物由来の油を解凍して取り出す工程と、前記解凍して取り出した前記動植物由来の油をろ過し、透明感が出るまで前記冷凍と前記解凍を繰り返して、機能性組成物を得る工程とを有する機能性組成物の製造方法。【選択図】なし
