Stability of the kapushinoido content eating and drinking item production method and the kapushinoido content emulsification composition where dilution stability for that improves are offered. Particular production method the aforementioned emulsification composition, in the water dilution component or these blends, furthermore the emulsifier and/or adds the high-molecular component oil phase and water phase and the emulsifier which contain kapushinoido chemical compound mixing, manufactures the emulsification composition, mixes with the particular emulsification composition and the water dilution component and in the method of producing the eating and drinking item.カプシノイド含有飲食品の安定な製造方法及びそのための希釈安定性の向上したカプシノイド含有乳化組成物を提供する。当該製造方法は、カプシノイド化合物を含有する油相と、水相と、乳化剤とを混和して乳化組成物を調製し、当該乳化組成物と水性希釈成分とを混合して飲食品を製造する方法において、前記乳化組成物、水性希釈成分又はこれらの混合物に、さらに乳化剤及び/又は高分子成分を添加する。
