Retentive agent for active ingredient

Abstract

To provide a new means capable of retaining an active ingredient in a plant tissue or a plant processed product and maintaining the effect exhibited by the active ingredient for a long time.SOLUTION: A retention agent used for retaining an active ingredient in a plant tissue or a plant processed product, comprising an oil-in-water emulsion containing water, a hydrophobic substance, cyclodextrin, and a polysaccharide thickener.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a retention agent used to retain an active ingredient in plant tissue or a processed plant product, comprising an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide. [Background technology]

[0002] BACKGROUND ART Nowadays, emulsion compositions comprising fats and oils, water, cyclodextrin, and a water-soluble gelling agent are widely used in various fields such as medicine, cosmetics, and food and beverages.

[0003] Patent Document 1 discloses an emulsion composition for skin containing water, oil, cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum.

[0004] Patent Document 2 discloses an acidic emulsion composition containing water, oil, cyclodextrin, a water-soluble gelling agent, and a water-soluble organic solvent.

[0005] Patent Document 3 discloses an emulsion composition containing water, an oil, a cyclodextrin, and at least one water-soluble gelling agent selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, and gellan gum, wherein the ratio of the amount of the oil to the total amount of the cyclodextrin and the water-soluble gelling agent is in the range of 1 or more but less than 9: 9 or less but more than 1, in terms of mass ratio (amount of the oil:total amount of the cyclodextrin and the water-soluble gelling agent). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] WO2022 / 064997 publication [Patent Document 2] Patent No. 7196346 [Patent Document 3] Japanese Patent Application Publication No. 2023-142681 Summary of the Invention [Problem to be solved by the invention]

[0007] In the fields of agrochemicals, plant processed products, food and beverages, etc., there has long been a need for a means that enables the effects of active ingredients such as drugs, fragrances, and flavoring components to be maintained for a long period in the target plant tissue or plant processed product. Therefore, an object of the present invention is to provide a new means that enables the active ingredient to be retained in the plant tissue or plant processed product, thereby enabling the effects of the active ingredient to be maintained for a long period. [Means for solving the problem]

[0008] As a result of intensive research aimed at solving the above problems, the present inventors have found that an oil-in-water emulsion comprising a hydrophobic substance, water, cyclodextrin, and a thickening polysaccharide can adhere to plant tissues or plant processed products, where the active ingredient can be retained, thereby enabling the effects of the active ingredient to be maintained for a long period of time.

[0009] The present invention is based on these new findings and includes the following inventions. [1] A retention agent used to retain an active ingredient in plant tissue or a plant processed product, comprising an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide. [2] The retention agent according to [1], wherein the hydrophobic substance is one or more selected from the group consisting of oils and fats, hydrophobic waxes, and hydrophobic resins. [3] A retention agent according to [1] or [2], wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methylcellulose, hydroxypropylmethylcellulose, and hydroxyethylcellulose. [4] A pesticide composition comprising any one of the retention agents according to [1] to [3] and an active ingredient. [5] The pesticide composition according to [4], comprising the retention agent in an amount of 0.5% by mass to 55% by mass in terms of the amount of the hydrophobic substance. [6] An additive for food and beverages containing plant tissue or processed plant products, comprising a retention agent according to any one of [1] to [3] and an active ingredient. [7] The additive for food and drink according to [6], comprising the retention agent in an amount of 0.5% by mass to 55% by mass in terms of the amount of the hydrophobic substance. [8] An additive for plant processed products (excluding food and beverages) containing a retention agent according to any one of [1] to [3] and an active ingredient. [9] The additive for plant processed products (excluding food and drink) according to [8], comprising the retention agent in an amount of 0.5% by mass to 55% by mass in terms of the amount of the hydrophobic substance.

[10] An additive for plant processed products (excluding food and beverages) according to [8] or [9], wherein the plant processed products include paper products, fabric products, nonwoven fabric products, hygiene products, air fresheners, wood products, woodwork products, or bamboo products.

[11] Plant tissue or processed plant product to which the pesticide composition of [4] or [5] has been added.

[12] Food and beverages to which additives for food and beverages as set forth in [6] or [7] have been added.

[13] Plant processed products (excluding food and beverages) to which any of the additives for plant processed products (excluding food and beverages) listed in [8] to

[10] has been added.

[14] Plant processed products (excluding food and beverages) of

[13] , including paper products, fabric products, nonwoven fabric products, hygiene products, air fresheners, wood products, woodwork products, or bamboo products.

[15] A method for producing a retention agent used to retain an active ingredient in plant tissue or a plant processed product, comprising the step of mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to form an oil-in-water emulsion.

[16] Use of an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide in a method for producing a retention agent used to retain an active ingredient in plant tissue or a processed plant product. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide an active ingredient retention agent that can retain active ingredients in plant tissue or plant processed products, thereby enabling the effects of the active ingredients to be maintained for a long period of time. DETAILED DESCRIPTION OF THE INVENTION

[0011] 1. Oil-in-water emulsion The oil-in-water emulsion of the present invention contains water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide.

[0012] In the present invention, the term "hydrophobic substance" refers to any substance that is insoluble in water and capable of forming an oil-in-water emulsion together with water, a cyclodextrin, and a thickening polysaccharide, as described in detail below. The term is not particularly limited, but preferred examples include fats and oils, hydrophobic waxes, and hydrophobic resins. The hydrophobic substance may be any substance used alone, or different types of hydrophobic substances may be used in combination. For example, the hydrophobic substance may be one or more substances selected from the group consisting of fats and oils, hydrophobic waxes, and hydrophobic resins, and appropriate substances may be selected and used depending on the mode of use of the retention agent of the present invention.

[0013] In the present invention, the term "oil-in-water emulsion" refers to an emulsified composition in which a hydrophobic substance is dispersed in water, and the cyclodextrin and thickening polysaccharides contribute to the formation and stability of this emulsified state.

[0014] In the present invention, the term "oils and fats" refers to oils and fats that are commonly used in the formation of oil-in-water emulsions, and both polar and non-polar oils and fats can be used. Examples of such oils and fats include vegetable-derived oils (e.g., canola oil, rapeseed oil, soybean oil, corn oil, cottonseed oil, peanut oil, sesame oil, rice oil, rice bran oil, camellia oil, safflower oil, olive oil, linseed oil, perilla oil, perilla oil, sunflower oil, palm oil, tea oil, coconut oil, avocado oil, kukui nut oil, grapeseed oil, cocoa butter, coconut oil, wheat germ oil, almond oil, evening primrose oil, castor oil, hazelnut oil, macadamia nut oil, rosehip oil, grapeseed oil). , cocoa oil, jojoba oil, palm kernel oil, etc.), isostearyl alcohol, caprylic alcohol, lauryl alcohol, stearyl alcohol, 2-octadecyl alcohol, myristyl alcohol, cetyl alcohol, phytosterols, cholesterol, stearic acid, isostearic acid, capric acid, lanolinic acid, lauric acid, myristic acid, palmitic acid, behenic acid, linoleic acid, linolenic acid, glyceryl monostearate, glyceryl monopalmitate, mono Glyceryl Behenate, Glyceryl Monomyristate, Glyceryl Monolaurate, Glyceryl Monolanolate, Glyceryl Monolinolenate, Glyceryl Monolinolenate, Glyceryl Monooleate, Glyceryl Triisostearate, Isopropyl Myristate, Glycerol Tri-2-heptylundecanoate, Glycerol Tri-2-ethylhexanoate, 2-Heptylundecyl Palmitate, Di-2-heptylundecyl Adipate, Cetyl Isooctadecyl Examples of the oils include, but are not limited to, synthetic ester oils such as trimethylolpropane-2-trimethylolheptylundecanoate, propane-2-ethylhexanoate, pentaerythritol-2-heptylundecanoate, pentaerythritol-2-ethylhexanoate, cholesterol isostearate, diethyl phthalate, and dibutyl phthalate; animal-derived oils and fats such as beef tallow, lard, lanolin, squalene, and squalane; and silicone oil.The fats and oils used in the present invention are preferably liquid at room temperature, and are preferably highly safe animal- or plant-derived fats and oils, with edible vegetable oils that have been used in food and are highly safe being particularly preferred. The fats and oils may be used alone or in combination, and appropriate fats and oils can be selected and used depending on the application of the retention agent of the present invention. In this specification, "room temperature" means 5 to 35°C, preferably 15 to 30°C.

[0015] In the present invention, "hydrophobic wax" refers to natural hydrophobic waxes derived from animals, plants, petroleum, or minerals, as well as synthetic hydrophobic waxes. Those having a melting point of 80°C or less can be used, and those that are liquid at room temperature are preferred. Examples of such hydrophobic waxes include, but are not limited to, beeswax, spermaceti wax, wool wax, Japan wax, rosin (pine resin), candelilla wax, carnauba wax, cocoa butter, paraffin wax, microcrystalline wax, ceresin wax, petrolatum wax, ozokenitite wax, polyethylene wax, oxidized polyethylene wax, Fischer-Tropsch wax, alcohol-modified wax, maleic acid-modified oxidized polyethylene wax, and amide wax. Highly safe hydrophobic waxes derived from animals or plants are particularly preferred as the hydrophobic wax used in the present invention. The hydrophobic waxes may be used alone or in combination, and appropriate waxes may be selected and used depending on the application of the retention agent of the present invention.

[0016] In the present invention, the term "hydrophobic resin" refers to a resin that does not have hydrophilic groups or has a small content of hydrophilic groups and is insoluble in polar solvents such as water. In the present invention, those that are in a liquid state at least at room temperature are preferably used. Examples of such hydrophobic resins include, but are not limited to, silicone resins (unhydrophilized), polyurethane resins, fluorine-containing resins, polyethylene resins, polypropylene resins, polyester resins, acrylic resins, polystyrene resins, polycarbonate resins, polyvinyl chloride resins, polysulfone resins, polyethersulfone resins, polyaramid resins, polyamide resins, polyether resins, polyacrylonitrile resins, polyetherimide resins, and copolymers of these polymers. The hydrophobic resins used in the present invention are particularly preferably those that have been confirmed to be biocompatible and biocompatible and are highly safe. The hydrophobic resins may be used alone or in combination, and appropriate ones may be selected and used depending on the intended use of the retention agent of the present invention.

[0017] In the present invention, the "hydrophobic substance" is preferably a fat or oil and a hydrophobic wax, and particularly preferably a fat or oil.

[0018] The oil-in-water emulsion of the present invention can contain a hydrophobic substance in any amount, for example, 1% by mass or more, 3% by mass or more, 5% by mass or more, or 7% by mass or more. The upper limit is not particularly limited, but can be, for example, 50% by mass or less, 40% by mass or less, 30% by mass or less, 20% by mass or less, or 10% by mass or less. The range of the amount of hydrophobic substance in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper numerical values. For example, the oil-in-water emulsion of the present invention can contain a hydrophobic substance in an amount appropriately selected from the range of 1% by mass to 50% by mass, 1% by mass to 30% by mass, 1% by mass to 20% by mass, or 1% by mass to 10% by mass, preferably 5% by mass to 10% by mass, or 7% by mass to 10% by mass. If the amount of hydrophobic substance is less than 1% by mass, emulsification may be insufficient, whereas if the amount of hydrophobic substance is more than 50% by mass, the product may become too sticky or slimy. In either case, the active ingredient may not be retained in the intended application, or the desired feel may not be achieved.

[0019] In this specification, the amount of each component contained in the oil-in-water emulsion of the present invention is expressed in terms of mass %, with the total mass of the oil-in-water emulsion being 100 mass %.

[0020] In the oil-in-water emulsion of the present invention, water can be contained in any amount that is capable of emulsifying the hydrophobic substance and forming an oil-in-water emulsion together with the cyclodextrin and thickening polysaccharide. For example, the oil-in-water emulsion of the present invention contains water in an amount of 15% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 60% by mass or more, or 70% by mass or more. The upper limit of the water content is not particularly limited, but can be, for example, 90% by mass or less or 85% by mass or less. The range of the amount of water in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the oil-in-water emulsion of the present invention can contain water in an amount appropriately selected from the range of 15% by mass to 90% by mass, 45% by mass to 90% by mass, or 70% by mass to 85% by mass. The amount of water contained in the oil-in-water emulsion of the present invention is preferably greater than the amount of hydrophobic substance in terms of volume ratio, and for example, the content of hydrophobic substance to water can be greater than 1:1 in terms of volume ratio (hydrophobic substance:water), for example, 1:2 or more, 1:3 or more, 1:4 or more, 1:5 or more, 1:6 or more, 1:10 or more, 1:15 or more, or 1:20 or more, and the upper limit of the amount of water is not particularly limited, but can be 1:90 or less, 1:80 or less, 1:70 or less, 1:60 or less, or 1:50 or less. By adjusting the amounts of water and hydrophobic substance contained in the oil-in-water emulsion of the present invention within the above ranges, the hydrophobic substance can be emulsified and excessive stickiness, sliminess, etc. can be suppressed.

[0021] "Cyclodextrin" refers to a cyclic non-reducing maltooligosaccharide whose constituent unit is glucose, and examples thereof include α-cyclodextrin, which has 6 glucose units, β-cyclodextrin, which has 7 glucose units, and γ-cyclodextrin, which has 8 glucose units. In the present invention, α-, β-, and γ-cyclodextrin, as well as derivatives thereof, and any combination thereof may be used. Examples of cyclodextrin derivatives include, but are not limited to, ethyl cyclodextrin, methyl cyclodextrin, hydroxyethyl cyclodextrin, hydroxypropyl cyclodextrin, methylamino cyclodextrin, amino cyclodextrin, carboxyethyl cyclodextrin, carboxymethyl cyclodextrin, sulfoxyethyl cyclodextrin, sulfoxyl cyclodextrin, acetyl cyclodextrin, branched cyclodextrin, cyclodextrin fatty acid ester, glucosyl cyclodextrin, and maltosyl cyclodextrin. α-Cyclodextrin is preferred. α-Cyclodextrin is highly soluble in water, allowing the preparation of oil-in-water emulsions with minimal graininess.

[0022] The cyclodextrin in the oil-in-water emulsion of the present invention can be contained in an amount that contributes to the emulsification and stability of the oil-in-water emulsion together with the thickening polysaccharide and that allows the desired feel when used in the intended application. For example, the oil-in-water emulsion of the present invention contains cyclodextrin in an amount of 0.5% by mass or more, 1% by mass or more, 2.5% by mass or more, 3% by mass or more, 4% by mass or more, 4.5% by mass or more, or 5% by mass or more. The upper limit of the amount is not particularly limited, and can be, for example, 15% by mass or less, 10% by mass or less, 9% by mass or less, 8% by mass or less, 7% by mass or less, or 6% by mass or less. The range of the amount of cyclodextrin in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the oil-in-water emulsion of the present invention can contain cyclodextrin in an amount appropriately selected from the range of 0.5% by mass to 15% by mass, for example, 1% by mass to 15% by mass, 2.5% by mass to 10% by mass, 2.5% by mass to 9% by mass, 3% by mass to 9% by mass, 4% by mass to 8% by mass, 4.5% by mass to 9% by mass, or 5% by mass to 7% by mass, preferably 2.5% by mass to 9% by mass, or 4.5% by mass to 9% by mass. If the amount of cyclodextrin is less than 0.5% by mass, the emulsification and stability of the oil-in-water emulsion may be insufficient, whereas if the amount is more than 15% by mass, the oil-in-water emulsion may become too viscous or have a strong squeaky feeling. In either case, the active ingredient may not be retained or the desired feel may not be obtained when used in the intended application.

[0023] In the present invention, "thickening polysaccharide" generally refers to a polysaccharide that dissolves in water and imparts viscosity (sometimes also referred to as a thickening stabilizer, water-soluble paste, etc.). Thickening polysaccharides that can be used in the present invention include components that are commonly used in the production of foods and beverages, pesticide compositions, plant processed products, etc., and are not particularly limited. Any thickening polysaccharide may be used alone, or different thickening polysaccharides may be used in combination, and appropriate ones can be selected and used depending on the usage mode of the retention agent of the present invention. In the present invention, the "thickening polysaccharide" preferably includes carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, hydroxyethyl cellulose, and the like, and any of these may be used alone or two or more different types may be used in combination.

[0024] In the present invention, the "thickening polysaccharide" is more preferably carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, or gellan gum, and even more preferably carboxymethylcellulose (CMC), glucomannan, tamarind gum, or xanthan gum. These thickening polysaccharides can particularly impart high emulsion stability to the oil-in-water emulsion of the present invention.

[0025] The thickening polysaccharide in the oil-in-water emulsion of the present invention can be contained in an amount that contributes to the emulsification and stability of the oil-in-water emulsion together with cyclodextrin and that allows the desired feel when used in the intended application. For example, the oil-in-water emulsion of the present invention contains the thickening polysaccharide in an amount of 0.05% by mass or more, 0.1% by mass or more, 0.2% by mass or more, or 0.3% by mass or more, with the upper limit not being particularly limited, but can be, for example, 1% by mass or less, 0.8% by mass or less, 0.7% by mass or less, 0.6% by mass or less, or 0.5% by mass or less. The range of the amount of thickening polysaccharide in the oil-in-water emulsion of the present invention can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the oil-in-water emulsion of the present invention can contain thickening polysaccharide in an amount appropriately selected from the range of 0.05% to 1% by mass, 0.1% to 1% by mass, 0.2% to 0.8% by mass, or 0.2% to 0.5% by mass. If the amount of thickening polysaccharide is less than 0.05% by mass, the emulsification and stability of the oil-in-water emulsion may be insufficient. On the other hand, if the amount is more than 1% by mass, the viscosity of the oil-in-water emulsion may be too high. In either case, the active ingredient may not be retained or the desired feel may not be obtained when used in the intended application.

[0026] In the oil-in-water emulsion of the present invention, the emulsification and stability of the oil-in-water emulsion are imparted by the combined use of the cyclodextrin and the thickening polysaccharide. The emulsification and stability of the oil-in-water emulsion imparted by the combined use of the cyclodextrin and the thickening polysaccharide do not depend on the three-dimensional matrix gel formed by dissolving a typical gelling agent in water and cooling (preferably, does not include a three-dimensional matrix gel). Rather, as will be described in detail in the Examples below, it is believed to be due to the presence of hydrogen-bonding interactions between the cyclodextrin and the thickening polysaccharide. Furthermore, since the oil-in-water emulsion of the present invention is emulsified and stable by the combined use of the cyclodextrin and the thickening polysaccharide, it may be substantially free of emulsifiers commonly used in the production of conventional emulsion compositions, and preferably is substantially free of such emulsifiers. In the present invention, "substantially free of emulsifiers" means that the oil-in-water emulsion of the present invention does not contain an emulsifier in a form that exerts an emulsifying effect, and does not intend that no emulsifier is contained at all. By being substantially free of emulsifiers, the present invention can obtain an advantageous oil-in-water emulsion that is highly safe, for example, with low irritation and low allergenicity, when the oil-in-water emulsion of the present invention is applied. Examples of "emulsifiers commonly used in the production of conventional emulsion compositions" include, but are not limited to, proteins, peptides or hydrolysates thereof, glycerin fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, polyoxyethylene glycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, polyoxyethylene sorbit fatty acid esters, sucrose fatty acid esters, lecithin, enzymatically hydrolyzed lecithin, polyethylene glycol, and polypropylene glycol. More preferably, the oil-in-water emulsions of the present invention do not contain any of the above emulsifiers.

[0027] The form of the oil-in-water emulsion of the present invention is not particularly limited. In addition to forms having the above-mentioned water contents, the emulsion can be provided in the form of a semi-solid / semi-liquid (gel, sol, etc.) or a dried form (e.g., powder, flakes, etc.) prepared by reducing the water content. Such semi-solid / semi-liquid (gel, sol, etc.) or dried form (e.g., powder, flakes, etc.) can be obtained by obtaining an oil-in-water emulsion having the above-mentioned water content and then subjecting it to a conventionally known drying method to reduce the water content of the oil-in-water emulsion. Examples of such drying methods include, but are not limited to, freeze drying, heat drying, air drying, spray drying, drum drying, hot air drying, and vacuum drying. The water content of the oil-in-water emulsion after drying can be appropriately selected depending on the desired form. In the case of a dried form, the water content can be, for example, less than 15% by mass, 10% by mass or less, 5% by mass or less, or 1% by mass or less. The lower limit of the water content of the oil-in-water emulsion after drying is not particularly limited, and may be 0% by mass or more, more than 0% by mass, 0.1% by mass or more, 0.5% by mass or more, 0.6% by mass or more, 0.7% by mass or more, or 0.8% by mass or more. The range of the water content in the dried form can be expressed using two numerical values ​​selected from the above upper and lower numerical values. For example, the water content of the oil-in-water emulsion can be 0% by mass to less than 15% by mass, more than 0% by mass to less than 15% by mass, 0.1% by mass to less than 15% by mass, 0.1% by mass to 10% by mass, 0.5% by mass to 5% by mass, 0.5% by mass to 1% by mass, 0.6% by mass to 1% by mass, 0.7% by mass to 1% by mass, or 0.8% by mass to 1% by mass. The oil-in-water emulsion of the present invention after being subjected to a drying means does not undergo a phase transition to form a water-in-oil emulsion, and in particular, the dried form has high heat resistance and moisture resistance, and does not discolor or dissolve even after being subjected to high temperature conditions (e.g., about 100°C to 200°C) and / or high humidity conditions (e.g., about 95% humidity).

[0028] In addition to the above components, the oil-in-water emulsion of the present invention may further contain, as needed, components commonly used in the production of intended uses such as foods and beverages, pesticide compositions, and processed plant products (hereinafter referred to as "other components") in amounts appropriate to the desired use form, as long as the effects of the present invention are not impaired. Examples of such other components include, but are not limited to, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, preservatives, antibacterial agents, antiseptics, antioxidants, UV absorbers, colorants, pigments, dyes, pigments, lubricants, plasticizers, solvents, solubilizers, isotonicity agents, flavorings, vitamins, surfactants, pH adjusters, and chelating agents.

[0029] The oil-in-water emulsion of the present invention can be produced by mixing and stirring the water, hydrophobic substance, cyclodextrin, thickening polysaccharide, and other ingredients, as needed, in the amounts described above. All of the ingredients may be mixed and stirred together, or the ingredients may be added separately or in any combination sequentially (in any order) and mixed and stirred. The oil-in-water emulsion obtained by mixing and stirring may be subjected to heat sterilization.

[0030] Furthermore, the oil-in-water emulsion obtained by mixing and stirring may be further subjected to drying means, if necessary. Drying means can be carried out by the conventionally known drying means described above, and the water content of the oil-in-water emulsion can be appropriately adjusted depending on the desired shape of the semi-solid / semi-liquid (gel, sol, etc.) or dried product. The obtained dried product can be further subjected to crushing, pulverization, or grinding treatment, if necessary, to form powder, flakes, etc. The oil-in-water emulsion obtained by drying means may be mixed and stirred with other components in the amounts described above, if necessary, and / or may be subjected to heat sterilization treatment.

[0031] 2.Applications The oil-in-water emulsion of the present invention can be used as a retention agent for retaining an active ingredient in plant tissue or a processed plant product.

[0032] In the present invention, a "retention agent" is an agent that can retain or maintain an active ingredient in a plant tissue or a plant processed product for a longer period of time, thereby enabling the intensity and / or duration of the effect of the active ingredient to be maintained for a longer period of time than when the retention agent is not used. When the retention agent of the present invention is applied to a plant tissue or a plant processed product together with an active ingredient, the oil-in-water emulsion adheres to the application site, where it can retain and retain the active ingredient, thereby enabling the intensity and / or duration of the effect of the active ingredient to be maintained for a longer period of time than when the retention agent is not used.

[0033] In the present invention, "plant tissue" refers to a part contained on the surface and / or inside of the whole plant or a part thereof (for example, leaves, flowers, fruits, seeds, stems, trunks, branches, roots, epidermis, bark, pericarp, seed coat, etc. (but not limited to these)). The whole plant or a part thereof may be one that is growing / cultivated, or one that has been harvested / collected therefrom (i.e., fresh), or one that has been subjected to processing such as cutting, drying, heating, shredding, or crushing.

[0034] In the present invention, "processed plant products" include, but are not limited to, products obtained by subjecting the whole or part of the above-mentioned plants to processing such as cutting, drying, heating, shredding, or crushing, products manufactured using them as raw materials (e.g., paper, thread, cloth, clothing, nonwoven fabric, lumber, materials, etc.), or processed products containing them. Examples of "processed products" include, but are not limited to, food and beverages, paper products, cloth products, nonwoven fabric products, sanitary products, air fresheners, wood products, woodworking products, bamboo products, etc.

[0035] In the present invention, "applied together with an active ingredient" means that the oil-in-water emulsion of the present invention and the active ingredient are used within a time period that allows them to coexist at the application site of the plant tissue or processed plant product. For example, the oil-in-water emulsion of the present invention and the active ingredient may be incorporated into a single composition and applied simultaneously, or they may be applied in separate forms and / or by separate means, simultaneously or one after the other (preferably, the oil-in-water emulsion of the present invention, followed by the active ingredient). When the oil-in-water emulsion of the present invention and the active ingredient are applied separately, the oil-in-water emulsion of the present invention can absorb and adsorb the active ingredient and retain it. "Application" means any means that allows the oil-in-water emulsion of the present invention and the active ingredient to be delivered to the application site of the plant tissue or processed plant product, and the means can be appropriately selected depending on the form and amount of the oil-in-water emulsion of the present invention and the active ingredient. For example, "application" includes, but is not limited to, means such as spraying / atomization, sprinkling, showering, coating, and immersion. The oil-in-water emulsion and active ingredient of the present invention may be applied each time the plant tissue or plant processed product is used, or may be applied to the plant tissue or plant processed product once or multiple times, depending on the type of plant tissue or plant processed product and the type and purpose of the active ingredient.

[0036] In the present invention, the "active ingredient" may be a water-soluble ingredient or an ingredient having affinity for the above-mentioned hydrophobic substance (e.g., a lipophilic ingredient). The water-soluble ingredient is believed to be retained in the water in the oil-in-water emulsion of the present invention, preferably by bonding (e.g., hydrogen bonding) with the thickening polysaccharide and / or cyclodextrin. On the other hand, the ingredient having affinity for the above-mentioned hydrophobic substance is believed to be retained in the hydrophobic substance in the oil-in-water emulsion of the present invention.

[0037] The "active ingredient" in the present invention can be selected appropriately depending on the application mode of the retention agent of the present invention. For example, in one embodiment, the "active ingredient" can be, but is not limited to, fungicides, insecticides, insect repellents, insect repellents, insecticides and fungicides, miticides, paddy rice herbicides, field crop herbicides, calcium nitrate, natural enemy preparations, microbial preparations, pheromone preparations, plant growth regulators, and the like, which are commonly used in pesticide compositions. The retention agent of the present invention can be used together with such active ingredients as a pesticide composition.

[0038] When the pesticide composition of the present invention is applied, the oil-in-water emulsion in the retention agent of the present invention adheres to plant tissue or processed plant products, retaining the co-applied active ingredient there, thereby retaining it, and thereby maintaining the strength and / or duration of the effect of the active ingredient longer than when the retention agent is not used. Such a pesticide composition can contain the retention agent of the present invention in an amount of 0.1% by weight or more, 0.5% by weight or more, 1% by weight or more, 2.5% by weight or more, 5% by weight or more, or 7% by weight or more, expressed as the amount of hydrophobic substance. The upper limit of this amount is not particularly limited, and can be, for example, 55% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, or 10% by weight or less. The range of the amount of the retention agent of the present invention in the pesticide composition can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, respectively. For example, the pesticide composition can contain the retention agent of the present invention in an amount appropriately selected from the ranges of 0.5% to 55% by mass, 0.5% to 50% by mass, 0.5% to 40% by mass, 0.5% to 20% by mass, or 0.5% to 10% by mass, based on the amount of hydrophobic substance. If the amount of the retention agent of the present invention contained in the pesticide composition is either too small or too large compared to the above range, the active ingredient may not be sufficiently retained in the application form for the intended use.

[0039] The pesticide composition of the present invention can take any of the commonly known forms, including, but not limited to, solids, powders, granules, flakes, liquids, emulsions, semi-solid / semi-liquid (gels, sols, creams, pastes, mousses, etc.), etc. The pesticide composition may be used as a solution prepared or diluted with an appropriate solvent (e.g., water, hot water, physiological saline, buffer solution, etc.) as needed, or may be used as a solution dissolved or diluted with moisture at the application site. The dosage and administration of the pesticide composition can be determined appropriately depending on the type, shape, and size of the plant tissue or plant processed product, the type of active ingredient, and the expected effect of the active ingredient.

[0040] The pesticide composition of the present invention may contain the retention agent of the present invention and the active ingredient together (for example, they may be contained in one composition), or the retention agent of the present invention and the active ingredient may be in separate forms (for example, they may be contained in two or more compositions to be applied together). The amount of the active ingredient can be determined appropriately depending on the type and the expected effect.

[0041] In addition to the retention agent and active ingredient of the present invention, the pesticide composition of the present invention can further contain, as necessary, components commonly used in the production of pesticide compositions in amounts appropriate for the desired form of use, within a range that does not impair the effects of the present invention. Examples of such components include, but are not limited to, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, plasticizers, solvents, solubilizers, isotonic agents, vitamins, surfactants, chelating agents, thickeners, preservatives, antioxidants, etc.

[0042] In one embodiment, the retention agent of the present invention is provided together with the active ingredient, or the pesticide composition of the present invention is added to plant tissues or processed plant products.

[0043] In another embodiment, the "active ingredient" of the present invention is a taste component in a food or drink (for example, salty components such as sodium chloride and potassium chloride; sweet components such as sugars (glucose, fructose, sucrose, maltose, oligosaccharides, isomerized sugar, etc.), sugar alcohols (xylitol, sorbitol, glycerin, erythritol, etc.), natural sweeteners (stevia, glycyrrhizin, thaumatin, etc.), and artificial sweeteners (aspartame, acesulfame potassium, sucralose, etc.); sour components such as citric acid, succinic acid, lactic acid, tartaric acid, acetic acid, fumaric acid, malic acid, gluconic acid, and ascorbic acid; umami components such as glutamic acid, inosinic acid, and guanylic acid; alkaloids (caffeine, quinine, strychnine, theobromine, etc.), terpenes (limonoids, limonin, obacunone, nomilin, cucurbita, etc.), and the like). Examples of suitable active ingredients include, but are not limited to, glycosides (terpene glycosides, flavanone glycosides, narizin, neohesperidin, etc.), amino acids (tryptophan, phenylalanine, trypsin, arginine, valine, leucine, isoleucine, proline, etc.), bitter components such as casein and soy protein; pungent components such as capsaicin, piperine, sanshool, shogaol, gingerol, diallyl disulfide, p-hydroxybenzyl isothiocyanate; and astringent components such as tannins, catechins, theaflavins, and thearubigins), as well as food ingredients containing these active ingredients, as well as seasonings, food flavors (natural food flavors, synthetic food flavors, etc.), flavors, and ground spices (spices) and extracts or extracts thereof. The retention agent of the present invention, together with such active ingredients, can be used as an additive for foods and beverages containing plant tissues or processed plant products.

[0044] When the food and beverage additive of the present invention is used, the oil-in-water emulsion in the retention agent of the present invention adheres to plant tissue or processed plant products in the food and beverage, retaining the co-applied active ingredient therein, thereby maintaining the strength and / or duration of the effect of the active ingredient compared to when the retention agent is not used. Here, the plant tissue or processed plant product in the food and beverage may be raw, or may have been subjected to various processing treatments such as cutting, drying, heating, shredding, or grinding. Such food and beverage additives can contain the retention agent of the present invention in an amount of 0.1% by weight or more, 0.5% by weight or more, 1% by weight or more, 2.5% by weight or more, 5% by weight or more, or 7% by weight or more of the hydrophobic substance. The upper limit of the amount is not particularly limited, and can be, for example, 55% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, or 10% by weight or less. The range of the amount of the retention agent of the present invention in an additive for foods and beverages can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, and for example, the additive for foods and beverages can contain the retention agent of the present invention in an amount appropriately selected from the ranges of 0.5% by mass to 55% by mass, 0.5% by mass to 50% by mass, 0.5% by mass to 40% by mass, 0.5% by mass to 20% by mass, or 0.5% by mass to 10% by mass, based on the amount of hydrophobic substance. If the amount of the retention agent of the present invention contained in the additive for foods and beverages is too small or too large compared to the above range, the active ingredient may not be sufficiently retained in the form of use for the intended application.

[0045] The additive for foods and beverages of the present invention can take any of the commonly known forms, such as (but not limited to) solids, powders, granules, flakes, liquids, emulsions, semi-solids / semi-liquids (gels, sols, creams, pastes, mousses, etc.). When used, the additive for foods and beverages may be used as a solution prepared or diluted by adding an appropriate solvent (e.g., water, hot water, physiological saline, buffer solution, etc.) as needed, or may be used as a solution dissolved or diluted with moisture at the application site. The dosage and administration of the additive for foods and beverages can be determined appropriately depending on the type, shape, and size of the plant tissue or plant processed product, the type of active ingredient, and the expected effect of the active ingredient.

[0046] The additive for food and beverages of the present invention may contain the retention agent of the present invention and the active ingredient together (for example, they may be contained in one composition), or the retention agent of the present invention and the active ingredient may be in separate forms (for example, they may be contained in two or more compositions to be applied together). The amount of the active ingredient can be appropriately determined depending on its type and the expected effect.

[0047] In addition to the retention agent and active ingredient of the present invention, the additive for food and beverages of the present invention can further contain, as necessary, ingredients commonly used in the production of additives for food and beverages in amounts appropriate to the desired form of use, so long as the effects of the present invention are not impaired. Examples of such ingredients include, but are not limited to, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, plasticizers, solvents, solubilizers, isotonicity agents, vitamins, surfactants, chelating agents, thickeners, preservatives, antioxidants, colorants, pigments, flavorings, sweeteners, taste-providing components, acidulants, seasonings, and food ingredients.

[0048] In one embodiment, the retention agent of the present invention is provided together with the active ingredient, or the additive for food and drink of the present invention is provided by being contained in food and drink.

[0049] In another embodiment, the "active ingredient" of the present invention includes, but is not limited to, disinfectants, antibacterial agents, preservatives, antioxidants, UV absorbers, colorants, pigments, dyes, coloring agents, fragrances / flavors, deodorizers, etc. that are commonly used in plant processed products (excluding foods and beverages). The retention agent of the present invention can be used together with such active ingredients as an additive for plant processed products (excluding foods and beverages).

[0050] When the additive for plant processed products of the present invention is applied, the oil-in-water emulsion in the retention agent of the present invention adheres to the plant processed product, retaining the co-applied active ingredient there, thereby retaining it and maintaining the strength and / or duration of the effect of the active ingredient longer than when the retention agent is not used. Such an additive for plant processed products can contain the retention agent of the present invention in an amount of 0.1% by weight or more, 0.5% by weight or more, 1% by weight or more, 2.5% by weight or more, 5% by weight or more, or 7% by weight or more of the hydrophobic substance, and the upper limit of this amount is not particularly limited, and can be, for example, 55% by weight or less, 50% by weight or less, 40% by weight or less, 30% by weight or less, 20% by weight or less, or 10% by weight or less. The range of the amount of the retention agent of the present invention in an additive for plant processed products can be expressed using two numerical values ​​selected from the above-mentioned lower and upper limits, and for example, the additive for plant processed products can contain the retention agent of the present invention in an amount appropriately selected from the ranges of 0.5% to 55% by mass, 0.5% to 50% by mass, 0.5% to 40% by mass, 0.5% to 20% by mass, or 0.5% to 10% by mass, based on the amount of hydrophobic substance. If the amount of the retention agent of the present invention contained in the additive for plant processed products is either too small or too large compared to the above range, the active ingredient may not be sufficiently retained in the form of use for the intended application.

[0051] The additive for plant processed products of the present invention can take any of the commonly known forms, such as (but not limited to) solids, powders, granules, flakes, liquids, emulsions, semi-solids / semi-liquids (gels, sols, creams, pastes, mousses, etc.). When used, the additive for plant processed products may be used as a solution prepared or diluted with an appropriate solvent (e.g., water, hot water, physiological saline, buffer solution, etc.) as needed, or may be used as a solution dissolved or diluted with moisture at the application site. The dosage and administration of the additive for plant processed products can be determined appropriately depending on the type, shape, and size of the plant processed product, the type of active ingredient, and the expected effect of the active ingredient.

[0052] The additive for plant processed products of the present invention may contain the retention agent of the present invention and the active ingredient together (for example, they may be contained in one composition), or the retention agent of the present invention and the active ingredient may be in separate forms (for example, they may be contained in two or more compositions to be administered or ingested together). The amount of the active ingredient can be determined appropriately depending on its type and the expected effect.

[0053] In addition to the retention agent and active ingredient of the present invention, the additive for plant processed products of the present invention can further contain, as necessary, ingredients commonly used in the manufacture of additives for plant processed products in amounts appropriate for the desired form of use, so long as the effects of the present invention are not impaired. Examples of such ingredients include, but are not limited to, excipients, disintegrants, lubricants, binders, diluents, buffers, suspending agents, thickeners, preservatives, antibacterial agents, antiseptics, antioxidants, UV absorbers, colorants, pigments, dyes, pigments, lubricants, plasticizers, solvents, solubilizers, isotonicity agents, fragrances, humectants, vitamins, surfactants, chelating agents, and water-soluble organic solvents.

[0054] In one embodiment, the retention agent of the present invention is provided together with the active ingredient, or the additive for plant processed products of the present invention is provided by adding it to the plant processed product.

[0055] The present invention will be described below with reference to examples, but the present invention is not limited to these examples. [Example]

[0056] Experiment 1: Evaluation of emulsion stability of oil-in-water emulsions (1) Preparation of oil-in-water emulsion Oil-in-water emulsions were prepared by adding and mixing each ingredient according to the composition in Table 1. Oil (canola oil) was used as the hydrophobic substance, and the thickening polysaccharides used were carboxymethylcellulose (CMC), glucomannan, guar gum, κ-carrageenan, tamarind gum, gellan gum, xanthan gum, ι-carrageenan, locust bean gum, and λ-carrageenan, and as a control, either a carboxyl vinyl polymer or sodium polyacrylate, which are non-polysaccharide thickeners.

[0057] Each component was mixed at once and stirred using a hand blender at 20,000 rpm for 10 minutes. Each resulting oil-in-water emulsion (50 mL) was transferred to a conical tube (Falcon® conical tube 50 mL) and centrifuged at 3,000 rpm for 1 minute. The thickness (depth) of the aqueous phase, micelles, and oil phase was then visually observed, and the proportion (%) of each phase was measured to evaluate the emulsion stability of each composition. Evaluation was performed using a 100% micelle proportion as "◎," a micelle proportion of 70% or more but less than 100% as "◯," and a micelle proportion of less than 70% as "×."

[0058] The amount of each component in the tables below is shown in mass % with the amount of the obtained oil-in-water emulsion being 100 mass %. Food additives (food grade) were used for the fats and oils, α-cyclodextrin, and thickening polysaccharides.

[0059] [Table 1]

[0060] (2) Results The thickening polysaccharides added to the oil-in-water emulsions, the measured proportions of each phase, and the evaluation results are shown in Table 2. Oil-in-water emulsions can be formed by adding and mixing thickening polysaccharides with water, hydrophobic substances, and α-cyclodextrin. As is clear from the results above, when carboxymethylcellulose (CMC), glucomannan, guar gum, κ-carrageenan, tamarind gum, gellan gum, xanthan gum, ι-carrageenan, locust bean gum, or λ-carrageenan was used as the thickening polysaccharide, the micellar phase of the oil-in-water emulsion was maintained even under the above conditions, demonstrating particularly high emulsion stability. In particular, when CMC, glucomannan, tamarind gum, or xanthan gum was added, no separation of the aqueous and oil phases was observed, demonstrating significantly high emulsion stability. On the other hand, it was confirmed that the addition of a non-polysaccharide thickener resulted in significant separation of the aqueous and oil phases under the above conditions, resulting in relatively low emulsion stability.

[0061] [Table 2]

[0062] Each component was added and mixed according to the composition shown in Table 3 below to prepare an oil-in-water emulsion. The hydrophobic substance used was either carnauba wax, petrolatum wax (white petrolatum), rosin, or silicone oil, containing 1% of Oil Red, and xanthan gum was used as the thickening polysaccharide. The amount of each component in the table is shown in % by mass, with the amount of the resulting oil-in-water emulsion being 100% by mass.

[0063] The components were mixed and stirred in the same manner as above, and the resulting oil-in-water emulsions (50 mL) were transferred to conical tubes (Falcon® conical tubes, 50 mL) and centrifuged at 3,000 rpm for 1 minute. The thicknesses (depths) of the aqueous, micelle, and oil phases were then visually observed, and the proportions (%) of each phase were measured. The emulsion stability of each composition was evaluated in the same manner as above.

[0064] [Table 3]

[0065] The hydrophobic substances added to the oil-in-water emulsions, the measured proportions of each phase, and the evaluation results are shown in Table 4. These results confirm that oil-in-water emulsions can be formed using not only oils and fats but also other hydrophobic substances, and that the micellar phase of the oil-in-water emulsion is maintained even under the above conditions, resulting in high emulsion stability.

[0066] [Table 4]

[0067] Experiment 2: Evaluation of the interaction between α-cyclodextrin and thickening polysaccharides in oil-in-water emulsions To evaluate the interaction between α-cyclodextrin and polysaccharide thickeners in aqueous solution, the enthalpy change (ΔH) was determined by isothermal titration calorimetry (ITC) according to a conventional method. Specifically, using an isothermal titration calorimeter (NANO ITC SV; TA Instruments), 10 μL of a polysaccharide thickener solution (0.05 g / 100 mL) was added dropwise to an α-cyclodextrin aqueous solution (25 g / 100 mL) every 180 seconds for 25 times (75 min), and the enthalpy value (μJ) was calculated from the area of ​​the 25th (final) titration peak. As controls, enthalpy values ​​(μJ) were similarly determined using non-polysaccharide thickeners, carboxyl vinyl polymer and sodium polyacrylate.

[0068] The results are shown in Table 5. When thickening polysaccharides (CMC and xanthan gum), which demonstrated particularly high emulsion stability in Experiment 1, were used, a positive enthalpy value, i.e., an endothermic reaction, was observed. This result suggests the existence of an interaction between the thickening polysaccharide and α-cyclodextrin via hydration water. For example, it is thought that some of the water molecules hydrated in the thickening polysaccharide form hydrogen bonds with α-cyclodextrin. Typically, hydrogen bonds formed between water molecules are shorter in distance and have a higher energy value than hydrogen bonds formed between thickening polysaccharides and α-cyclodextrin, which are caused by intermolecular repulsion due to charged sites. Therefore, when some of the water molecules hydrated in the thickening polysaccharide form hydrogen bonds with α-cyclodextrin, it is thought that an endothermic reaction occurs as a result of the subtraction of energy values. The heat transfer (positive enthalpy value) suggests the existence of an interaction between the thickening polysaccharide and α-cyclodextrin, and this interaction is thought to be the factor that produces high emulsion stability in the oil-in-water emulsion in Experiment 1 above.

[0069] [Table 5]

[0070] Experiment 3: Performance evaluation of oil-in-water emulsions on plant tissue (1) Preparation of oil-in-water emulsion According to the compositions in the following tables, the ingredients were added and mixed to prepare oil-in-water emulsions containing the active ingredients. In this example, for convenience, a fragrance is used to evaluate the degree of remaining active ingredient, but as mentioned above, any active ingredient can be used depending on the form of use of the oil-in-water emulsion of the present invention. The ingredients were mixed together and stirred for 10 minutes at 20,000 rpm using a hand blender. The lemon oil used was Setouchi Lemon Oil manufactured by Biken Corporation, and the peppermint oil used was PEPPERMINT WILLAMETTE 8919301 manufactured by Ishida Foods Co., Ltd. The control was a mixture of perfume in ethanol (ie, without oil-in-water emulsion) according to the composition in each table below. The amount of each component in the table is shown in mass % with the amount of the obtained oil-in-water emulsion being 100 mass %.

[0071] The obtained oil-in-water emulsion and the control mixture were each added to water in an amount of 1% by mass, and used in the following sensory evaluation test.

[0072] [Table 6]

[0073] [Table 7]

[0074] (2) Sensory evaluation test Experiments were conducted using pineapple leaves, mandarin peel, white rice, and wooden spoons to simulate plant tissues or processed plant products during cultivation, after harvest, and after harvesting. That is, for the pineapple leaves and wooden spoons, 0.1 g of the oil-in-water emulsion of Example 1 or the mixture of Comparative Example 1 was applied to each sample (approximately 2 cm square), and the samples were washed under ordinary running shower water for 10 seconds (200 mL), after which a sensory evaluation was performed. For polished rice, 2 g of polished rice was placed in a 20 mL beaker, and 0.1 g of the oil-in-water emulsion of Example 1 or the mixture of Comparative Example 1 was added thereto and mixed. After that, 30 mL of water was added, and after 1 minute, the water was drained and the rice was washed, and then a sensory evaluation was performed. For mandarin orange peel, 0.1 g of the oil-in-water emulsion of Example 2 or the mixture of Comparative Example 2 was applied to each sample (approximately 2 cm square), and the sample was washed under ordinary running shower water for 10 seconds (200 mL), after which a sensory evaluation was carried out. Peppermint oil was used only for mandarin orange peel because lemon oil has a similar scent and quality to the mandarin orange peel itself, which would have obscured the evaluation.

[0075] The sensory evaluation was carried out after each sample was contacted with the oil-in-water emulsion of the Example or the mixture of the Comparative Example, and washed with water (after the first wash), after 120 minutes later with similar washing with water (after the second wash), and after 270 minutes later with similar washing with water (after the third wash).

[0076] For the sensory evaluation, well-trained expert panelists (3 people) smelled the aroma of each sample and rated the intensity of the aroma on the following 6-point scale. 5: The scent is the same as that immediately after application of the example. 4: The scent is slightly weaker than that of the example immediately after application. 3: The scent was weaker than that immediately after application in Example, but the scent was still noticeable. 2: The scent is detectable, but quite weak. 1: There is a very slight fragrance. 0: No scent at all.

[0077] (3) Evaluation results The evaluation results of the aroma of each sample are shown in Table 8. In the table, each evaluation result shows the average value of three panelists.

[0078] [Table 8]

[0079] The above results confirm that the oil-in-water emulsion of the present invention can retain the active ingredient in plant tissues or plant processed products in various states, and can maintain the active ingredient in the plant tissues or plant processed products even after contact with water, thereby maintaining the strength and durability of the effects of the active ingredient for a long period of time.It was also confirmed that the same effect can be obtained with polished rice even after cooking.

[0080] Experiment 4: Performance evaluation of oil-in-water emulsions on plant-processed products (fabrics) (1) Preparation of oil-in-water emulsion The oil-in-water emulsion of Example 1 and the mixture of Comparative Example 1 were prepared in the same manner as described in (1) of Experiment 3 above, and each was added to water in an amount of 1% by mass, and used in the following sensory evaluation test.

[0081] (2) Sensory evaluation test Absorbent cotton was used as the plant processed product. 0.1 g of the oil-in-water emulsion of Example 1 and 0.1 g of the mixture of Comparative Example 1 were dropped onto a 1 g piece of absorbent cotton. After a predetermined time had elapsed, two drops of water were dropped onto the drop-in area using a dropper to promote the sustained release of the fragrance components, and one minute later, the cotton was brought close to the nose for a sensory evaluation. For the sensory evaluation, well-trained expert panelists (3 people) smelled the aroma of each sample and rated the intensity of the aroma on a 6-point scale using the same criteria as described in (2) of Experiment 3 above.

[0082] (3) Evaluation results The evaluation results of the aroma of each sample are shown in Table 9. In the table, each evaluation result shows the average value of three panelists.

[0083] [Table 9]

[0084] From the above results, it was confirmed that the oil-in-water emulsion of the present invention can retain the active ingredient on a plant-processed product such as cloth, and can maintain the active ingredient on the product for a long period of time such as 24 hours, thereby maintaining the strength and durability of the effect of the active ingredient for a long period of time.

[0085] Experiment 5: Performance evaluation of oil-in-water emulsions for plant-based processed products (paper) (1) Preparation of oil-in-water emulsion The oil-in-water emulsion of Example 1 and the mixture of Comparative Example 1 were prepared in the same manner as described in (1) of Experiment 3 above, and each was added to water in an amount of 1% by mass, and used in the following sensory evaluation test.

[0086] (2) Sensory evaluation test Filter paper was used as the plant processed product. 0.1 g of the oil-in-water emulsion of Example 1 and the mixture of Comparative Example 1 were each dropped onto a 21 mm diameter filter paper placed on a 40 mm diameter Petri dish. After a predetermined time had elapsed, two drops of water were dropped onto the drop area using a dropper to facilitate the sustained release of the fragrance components, and one minute later, the drop was brought close to the nose for a sensory evaluation. For the sensory evaluation, well-trained expert panelists (3 people) smelled the aroma of each sample and rated the intensity of the aroma on a 6-point scale using the same criteria as described in (2) of Experiment 3 above.

[0087] (3) Evaluation results The evaluation results of the aroma of each sample are shown in Table 10 below. In the table, each evaluation result shows the average value of three panelists.

[0088] [Table 10]

[0089] From the above results, it was confirmed that the oil-in-water emulsion of the present invention can retain the active ingredient on a plant-processed product such as paper, and can maintain the active ingredient on the product for a long period of time such as 24 hours, thereby maintaining the strength and durability of the effect of the active ingredient for a long period of time.

[0090] Experiment 6: Evaluation of the preservation of active ingredients using oil-in-water emulsions (1) Preparation of oil-in-water emulsion The oil-in-water emulsion of Example 1 and the mixture of Comparative Example 1 were prepared in the same manner as described in (1) of Experiment 3 above, and each was added to water in an amount of 1% by mass, and used in the following storage stability evaluation test.

[0091] (2) Preservation evaluation test 100 mL of the oil-in-water emulsion of Example 1 and the mixture of Comparative Example 1 were each placed in a sealed container and stored at 50° C. for 30 days. The appearance and fragrance intensity were evaluated before and after storage. Each evaluation was carried out by well-trained expert panelists (3 people), who visually evaluated the appearance and rated the presence of oil floating after storage and separation of active ingredients on the following 3-point scale. 3: The transparency is the same as immediately after the solution is prepared, and there is no separation or oil floating. 2: The solution is slightly discolored or oily. 1: The solution is noticeably discolored or oily. The fragrance intensity was evaluated by smelling each sample immediately after opening after the storage period and rating it on the following five-point scale. 3: The fragrance strength is the same as immediately after the solution is prepared. 2: The scent is slightly weaker than immediately after the solution was prepared. 1: The scent is very weak or barely detectable.

[0092] (3) Evaluation results The evaluation results for each sample before and after the storage period are shown in Table 11. In the table, each evaluation result is the average value of three panelists.

[0093] [Table 11]

[0094] After the storage period, the mixture of Comparative Example 1 showed no change in appearance, but the scent intensity was perceived as very weak. The quality of the scent also seemed to change, which is thought to be due to the absence of easily volatile scents. On the other hand, the oil-in-water emulsion of Example 1 showed no change in appearance, and the scent intensity was perceived as slightly reduced, but a pleasant scent could be perceived. These results confirmed that the oil-in-water emulsion of the present invention can be stored for long periods of time without significant changes in the active ingredient.

[0095] As described above, the oil-in-water emulsion of the present invention can adhere to plant tissues or plant processed products, retain the active ingredient, and maintain the strength and / or durability of the effect of the active ingredient for a long period of time. It is expected that the emulsion will be used as a retention agent for the active ingredient in plant tissues or plant processed products in a variety of fields, such as pesticide compositions, food and drink, plant processed products, air fresheners, paper products, cloth products, wood products, wooden products, sanitary goods, and bamboo products.

Claims

1. A retention agent used to retain an active ingredient in plant tissue or a processed plant product, comprising an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide.

2. The retention agent according to claim 1, wherein the hydrophobic substance is at least one selected from the group consisting of oils and fats, hydrophobic waxes, and hydrophobic resins.

3. 2. The retention agent according to claim 1, wherein the thickening polysaccharide is one or more selected from the group consisting of carboxymethylcellulose (CMC), xanthan gum, locust bean gum, guar gum, glucomannan, κ-carrageenan, ι-carrageenan, λ-carrageenan, tamarind gum, gellan gum, gum arabic, pectin, phosphate cross-linked starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, tragacanth gum, hydroxypropyl cellulose, methyl cellulose, hydroxypropyl methyl cellulose, and hydroxyethyl cellulose.

4. 10. A pesticide composition comprising the retention agent of claim 1 and an active ingredient.

5. An additive for food and drink containing plant tissue or processed plant products, comprising the retention agent according to claim 1 and an active ingredient.

6. An additive for plant processed products, comprising the retention agent according to claim 1 and an active ingredient.

7. The additive according to claim 6, wherein the plant processed product comprises a paper product, a fabric product, a nonwoven fabric product, a hygiene product, an air freshener, a wood product, a woodwork product, or a bamboo product.

8. A plant tissue or a processed plant product to which the pesticide composition according to claim 4 has been added.

9. A food or drink containing a plant tissue or a processed plant product to which the additive for food or drink according to claim 5 has been added.

10. A plant processed product to which the additive for plant processed products according to claim 6 has been added.

11. A method for producing a retention agent used to retain an active ingredient in plant tissue or a plant processed product, comprising a step of mixing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide to form an oil-in-water emulsion.

12. 1. Use of an oil-in-water emulsion containing water, a hydrophobic substance, a cyclodextrin, and a thickening polysaccharide in a method for producing a retention agent used to retain an active ingredient in plant tissue or a processed plant product.

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