Solubility enhancers, sustained-release agents, complexes, foods and beverages, cosmetics, pharmaceuticals, chemical products using the complex, methods for producing the same, methods for improving solubility, and methods for sustained-release.

Abstract

To provide new applications for starch hydrolysates and crystalline starch hydrolysates. [Solution] A solubility enhancer that improves the solubility of components that are poorly soluble in polar solvents, (a) Content of glucose with a degree of polymerization (DP) of 8-19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The amount of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. The present invention provides a solubility enhancer that contains starch hydrolysates as an active ingredient.

Description

Technical Field

[0001] The present technology relates to a solubility improver, a sustained-release agent, a composite, food and drink products, cosmetics, pharmaceuticals, chemical products using the composite, methods for producing these, a method for improving solubility, and a method for sustained release.

Background Art

[0002] Conventionally, in the field of food and drink products, starch degradation products have been used for applications such as sweeteners, taste modifiers, osmotic pressure regulators, humectants, and powdering substrates. Also, starch degradation products are used in the pharmaceutical field for applications such as carbohydrate sources for enteral nutrition agents and excipients for drugs. Furthermore, in the cosmetic field, starch degradation products are used for applications such as binders when solidifying cosmetics and viscosity adjustment of cream-like cosmetics.

[0003] Thus, starch degradation products are used for various applications as described above by adjusting their basic physical properties such as sweetness, taste, osmotic pressure, viscosity, and hygroscopicity. For example, those with high sweetness are suitable for use as sweeteners, while those with low sweetness are suitable for taste modifiers, osmotic pressure regulators, powdering substrates, etc. Also, the hygroscopicity, etc. of the starch degradation products themselves are important factors in selecting applications. For example, if the hygroscopicity of the starch degradation product is too high, it may solidify or become sticky during storage or distribution, and is not suitable for use in powdered foods or applications such as powdering substrates.

[0004] Also, starch degradation products obtained by crystallizing these starch degradation products are also used in various fields by taking advantage of their characteristics such as hygroscopicity. For example, Patent Document 1 discloses a technique for producing amylose particles that can be used in the food field, pharmaceutical field, cosmetic field, etc. by allowing cyclomaltodextrin glucanotransferase to act on an aqueous solution containing cyclodextrin or starch to generate insoluble amylose particles in the aqueous solution and collecting these amylose particles.

[0005] Furthermore, Patent Document 2 discloses a technique for producing microsphere crystallites that can be used as additives for cosmetics, carriers for active substances in pharmaceutical and other applications, food additives, fillers for biodegradable polymers or industrial polymers, etc., by dissolving 1,4-α-D-polyglucan or polysaccharide in water, leading the melted product to precipitate, cooling the mixture, and separating the formed particles. [Prior art documents] [Patent Documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 04-85301 [Patent Document 2] Special Publication No. 2004-512405 [Patent Document 3] International Publication No. 2019-235142 [Patent Document 4] International Publication No. 2020-230238 [Overview of the project] [Problems that the invention aims to solve]

[0007] The applicant of this application has previously made inventions relating to crystalline starch hydrolysates described in Patent Document 3 and starch hydrolysates that serve as active ingredients in modifiers described in Patent Document 4.

[0008] The primary objective of this technology is to provide new applications for starch hydrolysates and crystalline starch hydrolysates used in the inventions described in Patent Documents 3 and 4. [Means for solving the problem]

[0009] The inventors of this application have diligently researched new applications for starch hydrolysates and crystalline starch hydrolysates used in the inventions described in Patent Documents 3 and 4. As a result, they have discovered new effects such as improving the solubility of poorly soluble components in polar solvents, slow-release effects that gradually release volatile components from polar solvents, volatilization suppression effects that suppress the volatilization of volatile components from polar solvents, and volatile component retention effects that retain volatile components in polar solvents, thereby completing this technology.

[0010] In other words, in this technology, first, A solubility enhancer that improves the solubility of components with a molecular weight of 610 or less that are poorly soluble in polar solvents, (a) Content of glucose with a degree of polymerization (DP) of 8-19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 10 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The amount of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. The present invention provides a solubility enhancer that contains starch hydrolysates as an active ingredient. This technology also provides a sustained-release agent that sustainably releases volatile components with a molecular weight of 610 or less, (a) Content of glucose with a degree of polymerization (DP) of 8-19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The amount of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. The present invention provides a sustained-release agent that contains starch hydrolysates as an active ingredient. This technology further provides a volatilization inhibitor that suppresses the volatilization of volatile components with a molecular weight of 610 or less, (a) Content of glucose with a degree of polymerization (DP) of 8-19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or more remaining in the β - amylase digestibility test is 15% or less Provided is a volatilization inhibitor containing a starch degradation product as an active ingredient. In the solubility improver, sustained - release agent, and volatilization inhibitor according to the present technology, the component may be one or more compounds selected from phenols, terpenes, and aldehydes and having a molecular weight of 610 or less. In the solubility improver, sustained - release agent, and volatilization inhibitor according to the present technology, the starch degradation product may be contained such that the concentration of the starch degradation product in the polar solvent is 0.1% or more and 15% or less.

[0011] Next, in the present technology (a) The content of glucose with a degree of polymerization (DP) of 8 - 19 is 40% or more (b) The content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less (c) The content of a molecular weight of 10,000 or more is 10% or less (d) The content of glucose with a degree of polymerization (DP) of 4 or more remaining in the β - amylase digestibility test is 15% or less There is provided a starch degradation product, and one or more compounds selected from phenols, terpenes, and aldehydes and having a molecular weight of 610 or less, and a composite containing them. The composite according to the present technology can be contained in food and drink products, cosmetics, pharmaceuticals, or chemical products.

[0012] Furthermore, in the present technology (a) The content of glucose with a degree of polymerization (DP) of 8 - 19 is 40% or more (b) The content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less (c) The content of a molecular weight of 10,000 or more is 10% or less (d) The content of glucose with a degree of polymerization (DP) of 4 or more remaining in the β - amylase digestibility test is 15% or less There is a step of adding a starch degradation product that is a step of adding one or more compounds selected from phenols, terpenes, and aldehydes and having a molecular weight of 610 or less To provide a method for manufacturing a food or drink, a cosmetic, a pharmaceutical, or a chemical product containing the same.

[0013] In addition, in this technology, A solubility improvement method for improving the solubility of a component having a molecular weight of 610 or less that is poorly soluble in a polar solvent, (a) The content of glucose polymerization degree (DP) of 8 to 19 is 40% or more (b) The content of glucose polymerization degree (DP) of 5 or less is 20% or less (c) The content of a molecular weight of 10,000 or more is 10% or less (d) The content of the remaining glucose polymerization degree (DP) of 4 or more in the β-amylase digestibility test is 15% or less Provided is a solubility improvement method including a step of adding a starch degradation product, which satisfies the above conditions. In addition, in this technology, A sustained release method for sustainedly releasing a volatile component having a molecular weight of 610 or less, (a) The content of glucose polymerization degree (DP) of 8 to 19 is 40% or more (b) The content of glucose polymerization degree (DP) of 5 or less is 20% or less (c) The content of a molecular weight of 10,000 or more is 10% or less (d) The content of the remaining glucose polymerization degree (DP) of 4 or more in the β-amylase digestibility test is 15% or less Provided is a sustained release method including a step of adding a starch degradation product, which satisfies the above conditions. Furthermore, in this technology, A volatilization suppression method for suppressing the volatilization of a volatile component having a molecular weight of 610 or less, (a) The content of glucose polymerization degree (DP) of 8 to 19 is 40% or more (b) The content of glucose polymerization degree (DP) of 5 or less is 20% or less (c) The content of a molecular weight of 10,000 or more is 10% or less (d) The content of the remaining glucose polymerization degree (DP) of 4 or more in the β-amylase digestibility test is 15% or less Provided is a volatilization suppression method including a step of adding a starch degradation product, which satisfies the above conditions.

Brief Description of the Drawings

[0014] [Figure 1] This graph shows the effect of suppressing the volatilization of nonenal from polar solvents. [Figure 2] This graph shows the effect of suppressing the volatilization of limonene from polar solvents. [Figure 3] This graph shows the effect of suppressing the volatilization of menthol from polar solvents. [Figure 4] This graph shows the effect of slowing down the volatilization of limonene from polar solvents. [Figure 5] This graph shows the effect of slowing down the volatilization of menthol from polar solvents. [Figure 6] This graph shows the 1H-NMR (heavy water solvent) measurement results in the examples. [Modes for carrying out the invention]

[0015] The following describes preferred embodiments for implementing this technology. Note that the embodiments described below are merely examples of typical embodiments of this technology, and this should not be interpreted as narrowing the scope of this technology.

[0016] 1. Starch decomposition product The starch hydrolysates used in this technology have the following characteristics (a) to (d). (a) Content of glucose with a degree of polymerization (DP) of 8-19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The amount of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less.

[0017] In this technology, the form of the starch hydrolysate is not particularly limited; it may be the starch hydrolysate itself, or it may be a crystallized starch hydrolysate as described later. In this technology, "starch hydrolysate" is defined as a concept that includes "crystalline starch hydrolysate." More specifically, the starch hydrolysate used in this technology includes the starch hydrolysate described in Japanese Patent Publication No. 2010-226988, the crystalline starch hydrolysate described in International Patent Publication No. 2019 / 235142, and the starch hydrolysate used in the modifier described in International Patent Publication No. 2020 / 230238. In other words, this technology is a technology that finds new uses for the starch hydrolysate described in Japanese Patent Publication No. 2010-226988, the crystalline starch hydrolysate described in International Patent Publication No. 2019 / 235142, and the starch hydrolysate used in the modifier described in International Patent Publication No. 2020 / 230238.

[0018] The starch hydrolysates used in this technology are characterized by having the following properties: an effect of improving the solubility of components that are poorly soluble in polar solvents; a sustained-release effect that sustainably releases volatile components from polar solvents; a volatility suppression effect that inhibits the volatilization of volatile components from polar solvents; and a volatile component retention effect that retains volatile components in polar solvents. The starch hydrolysates used in this technology will be described in detail below.

[0019] <Raw materials> The starch hydrolysates used in this technology are obtained by using starches, such as corn starch, rice starch, wheat starch, sago starch (above-ground starches), potato starch, tapioca starch, sweet potato starch (underground starches), waxy and high-amylose varieties of these starches, and modified starches obtained by applying physical or chemical processing to these starches individually or in combination, as raw materials, at least by decomposing them to obtain starch hydrolysates, and then crystallizing them. The starches used as raw materials are not particularly limited, and any type of starch can be used.

[0020] <Content of glucose with a degree of polymerization (DP) of 8-19, a degree of polymerization (DP) of 5 or less, and a molecular weight of 10,000 or more> The compositional characteristics of the starch hydrolysate used in this technology are as follows: 40% or more of glucose with a degree of polymerization (hereinafter referred to as "DP") of 8-19, 20% or less of DP 5 or less, and 10% or less of a molecular weight of 10,000 or more. The starch hydrolysate used in this technology contains a large amount of high molecular weight oligosaccharide components and low molecular weight dextrin components (DP8-19), and since most of its components are linear sugar molecules and their interactions are not inhibited by branched structures, it is presumed that interactions with poorly soluble and volatile components are stable. In this technology, the content of DP8-19, DP 5 or less, and molecular weight of 10,000 or more in the starch hydrolysate are values ​​measured by the method described in the examples below.

[0021] The starch hydrolysate used in this technology can exhibit the effects and properties of this technology if it contains 40% or more of DP8-19, preferably 45% or more, more preferably 48% or more, and even more preferably 50% or more. As the content of DP8-19 increases, since it consists almost entirely of linear sugar molecules as described later, interactions are not inhibited by branched structures, and the stabilizing effect on interactions with poorly soluble and volatile components also increases.

[0022] The upper limit of the content of DP8-19 starch hydrolysates used in this technology can be freely set as long as it does not impair the function or effect of this technology. For example, it can be set to 90% or less, 80% or less, 75% or less, 70% or less, etc.

[0023] Furthermore, the starch hydrolysate used in this technology can exhibit the effects and properties of this technology if the content of DP5 or less is 20% or less, but preferably it is 18% or less, more preferably 17% or less, and even more preferably 16% or less.

[0024] There is no lower limit to the content of starch hydrolysates with a DP5 or lower content used in this technology; it may be 0%, or it can be set to, for example, 0% or more, 0.5% or more, etc.

[0025] The starch hydrolysate used in this technology can exhibit the effects and properties of this technology if it contains 10% or less of molecules with a molecular weight of 10,000 or more, but preferably 9% or less, more preferably 8% or less, and even more preferably 7% or less.

[0026] There is no lower limit to the content of starch hydrolysates with a molecular weight of 10,000 or more used in this technology; it may be 0%, or it can be set to, for example, 0% or more, 1% or more, etc.

[0027] As the content of starch hydrolysates with a DP of 5 or less and a molecular weight of 10,000 or more in this technology falls within the aforementioned range, the content of sugars with a specific degree of polymerization increases. Since most of these are linear sugar molecules, their interactions are not inhibited by branched structures, and the stabilizing effect on interactions with poorly soluble and volatile components is also enhanced.

[0028] <Content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test> The amount of glucose with a degree of polymerization (DP) of 4 or higher remaining in the starch hydrolysate used in this technology, as determined by β-amylase digestion, is 15% or less. The amount of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestion test is the value measured by the method described in the examples below.

[0029] The starch hydrolysate used in this technology can exhibit its effects and properties if the content of glucose with a degree of polymerization (DP) of 4 or higher remaining after a β-amylase digestion test is 15% or less, preferably 13% or less, and more preferably 12% or less. As the content of glucose with a degree of polymerization (DP) of 4 or higher remaining after a β-amylase digestion test decreases, the amount of linear sugar molecules increases, so interactions are not inhibited by branched structures, and the stabilizing effect on interactions with poorly soluble and volatile components is also enhanced.

[0030] Beta-amylase is an enzyme that breaks down glucose polymers into maltose units from the non-reducing end, and it is known that the breakdown stops if there are branched bonds such as α-1,6 links. Therefore, evaluation of starch hydrolysates by β-amylase digestion test serves as an indicator of the degree to which they have linear portions with continuous α-1,4 links from a structural perspective. In other words, evaluation by β-amylase digestion test serves as an indicator of the linear sugar molecules of the entire starch hydrolysate.

[0031] 2. Method for producing starch hydrolysates <Overview of Manufacturing Method> The starch hydrolysates used in this technology have novel physical properties, and their manufacturing method is not particularly limited. Starch hydrolysates can be produced by using starches as raw materials and performing at least a decomposition step. Furthermore, the produced starch hydrolysates can be used in the form of crystalline starch hydrolysates by subjecting them to a crystallization step. When both the step of decomposing starches to obtain starch hydrolysates and the step of crystallizing the obtained starch hydrolysates are performed, these steps can be carried out simultaneously. That is, crystalline starch hydrolysates can be produced by sequentially crystallizing the obtained starch hydrolysates while decomposing the starches.

[0032] The process for producing starch hydrolysates involves, for example, decomposing starches and / or starch extracts with acids, bases, or enzymes. This may also involve chromatography, separation through membranes, or a combination of separation techniques based on differences in physical properties such as solubility. Furthermore, the process for crystallizing the starch hydrolysates involves, for example, lowering the temperature or increasing the concentration of the solution containing the starch hydrolysates to facilitate crystal precipitation.

[0033] <Process for manufacturing starch hydrolysates> One method for efficiently obtaining starch hydrolysates used in this technology involves using starches as raw materials and performing a decomposition step by applying at least a debranching enzyme. When applying the debranching enzyme, the starches are in one or more states selected from starch dispersion, starch extract, starch gelatinized solution, starch liquefied solution, and starch hydrolysate solution. In this invention, the starch liquefied solution is a liquid obtained by heating starch in the presence of an enzyme and / or acid.

[0034] Furthermore, as a method to more efficiently obtain the starch hydrolysate used in this technology, a step of applying a branching enzyme may be included. The state of the starches when applying the branching enzyme is the same as when applying the debranching enzyme described above. There are no particular limitations on the timing of applying the debranching enzyme and the branching enzyme; for example, they may be applied simultaneously, or there may be a step of applying the branching enzyme after the step of applying the debranching enzyme for decomposition, or there may be a step of applying the branching enzyme after the step of applying the branching enzyme for decomposition, or other steps may be included in between. Preferably, the process includes a step of applying the branching enzyme and the branching enzyme simultaneously, or a step of applying the branching enzyme after the step of applying the branching enzyme for decomposition. The debranching enzyme is an enzyme involved in the decomposition of the branched chains of starch, and the branching enzyme is an enzyme used in the synthesis of the branched chains of starch. Therefore, the two are not usually used together. However, by using these two enzymes, which exhibit completely opposite effects, in combination, the starch hydrolysate related to this technology can be reliably produced.

[0035] The branching enzyme is not particularly limited. Examples include pullulanase (pullulan 6-glucan hydrolase) and amylo-1,6-glucosidase / 4-α glucanotransferase. A more preferred example is isoamylase (glycogen 6-glucanohydrolase).

[0036] Furthermore, the branching enzyme is not particularly limited. For example, it can be purified from animals or bacteria, or purified from plants such as potatoes, rice seeds, or corn seeds, or commercially available enzyme preparations.

[0037] <Process for crystallizing starch hydrolysates (crystallization process)> In this technology, when a crystallization process is performed, the crystallization process can be performed after the process for producing the starch hydrolysate, or it can be performed simultaneously with the process for producing the starch hydrolysate.

[0038] The crystallization method in the crystallization process is not particularly limited, and one or more known crystallization methods can be freely selected and used so that the solution containing the starch hydrolysate becomes capable of precipitating crystals. In this technology, for example, the starch hydrolysate can be crystallized by maintaining the solution of the starch hydrolysate at a predetermined concentration or above and / or at a predetermined temperature or below. Crystallization in this technology can be determined by confirming the diffraction peak in powder X-ray diffraction analysis.

[0039] The concentration of the starch hydrolysate solution used in the crystallization process is not particularly limited and can be freely set as long as it does not impair the effects of this technology. For example, the starch hydrolysate can be crystallized by maintaining a concentration of 10% by mass or more, preferably 20% by mass or more, more preferably 30% by mass or more, and more preferably 40% by mass or more. The temperature of the starch hydrolysate solution in this case is also not particularly limited and can be freely set as long as it does not impair the effects of this technology. For example, the starch hydrolysate can be crystallized by maintaining a temperature of 85°C or lower, preferably 80°C or lower, and more preferably 75°C or lower. It is also possible to change the concentration and / or temperature of the starch hydrolysate solution during the crystallization process. Furthermore, the holding time is also not particularly limited and can be set to, for example, 20 days or less, preferably 10 days or less, and more preferably 7 days or less.

[0040] <Other processes> The method for producing starch hydrolysates used in this technology may include, in addition to the steps described above, steps such as purifying the starch hydrolysates, separating the crystalline starch hydrolysates, and drying the crystalline starch hydrolysates.

[0041] In the method for producing starch hydrolysates used in this technology, a step of purifying the starch hydrolysates may be included after the step of producing the starch hydrolysates. The method for purifying the starch hydrolysates is not particularly limited, and one or more known methods can be freely combined. For example, methods such as filtration using a filter or filter aid, adsorption using activated carbon or ion exchange resin, concentration, and drying (e.g., spray drying) of the solution containing the starch hydrolysates can be used. This step can remove impurities originating from raw starch and processing aids, as well as impurities generated during the process. This step can be performed at 30°C or higher, preferably 40°C or higher, to prevent precipitation.

[0042] In the method for producing starch hydrolysates used in this technology, if a crystallization step is performed, a step for separating the crystalline starch hydrolysates may be included after the crystallization step. Methods for separating the crystalline starch hydrolysates include, for example, separating them from the liquid by filtration or centrifugation, or separating them from highly soluble components by washing with water or the like. Alternatively, a combination of these methods may be used.

[0043] The method for producing starch hydrolysates used in this technology may include a step of drying the starch hydrolysate or crystalline starch hydrolysate after the starch hydrolysate production step, or after the crystallization step if a crystallization step is performed. Examples of methods for drying the starch hydrolysate or crystalline starch hydrolysate include forced-air drying, vacuum drying, spray drying, and freeze-drying.

[0044] 3. Solubility enhancers, sustained-release agents, volatilization inhibitors The solubility enhancer, sustained-release agent, and volatilization inhibitor related to this technology contain the aforementioned starch hydrolysate as an active ingredient. The solubility enhancer, sustained-release agent, and volatilization inhibitor related to this technology may be the starch hydrolysate itself, or they may be formulated by mixing the starch hydrolysate with other components.

[0045] Other components that can be used in the solubility enhancer, sustained-release agent, and volatility inhibitor related to this technology include, for example, excipients, pH adjusters, colorants, flavoring agents, disintegrants, lubricants, stabilizers, surfactants, thickeners, humectants, and preservatives commonly used in formulation, as long as they do not impair the action or effect of this technology. Furthermore, known or future functional components can be used in combination as appropriate for the purpose. Since the aforementioned starch hydrolysates are classified as food products, depending on the selection of components other than the starch hydrolysates, the solubility enhancer, sustained-release agent, and volatility inhibitor according to the present invention can also be treated as food products.

[0046] Although the mechanisms of action of the solubility enhancer, sustained-release agent, and volatilization inhibitor related to this technology have not been elucidated, it is presumed that the starch hydrolysate, which is the active ingredient, forms a complex in the polar solvent with components with a molecular weight of 610 or less that are poorly soluble in polar solvents and / or volatile components with a molecular weight of 610 or less, thereby exhibiting solubility-enhancing, sustained-release, and volatilization-inhibiting effects.

[0047] The components with a molecular weight of 610 or less and / or volatile components with a molecular weight of 610 or less that are poorly soluble in polar solvents and are targeted as solubility enhancers, sustained-release agents, and volatilization inhibitors in this technology are not particularly limited, but examples include compounds such as phenols, terpenes, and aldehydes. Among these, compounds with a molecular weight of 600 or less are preferred in this technology, and compounds with a molecular weight of 400 or less are more preferred.

[0048] More specifically, examples of phenols include ferulic acid, γ-oryzanol, vanillin, avobenzone, catechin, capsaicin, eugenol, α-tocopherol, 2-methoxy-4-vinylphenol, and bisdemethoxycurcumin. Among these, ferulic acid, vanillin, avobenzone, catechin, capsaicin, eugenol, α-tocopherol, 2-methoxy-4-vinylphenol, and bisdemethoxycurcumin are particularly preferred, and ferulic acid, vanillin, avobenzone, catechin, capsaicin, eugenol, 2-methoxy-4-vinylphenol, and bisdemethoxycurcumin are more preferred. Furthermore, it is preferable that the phenols are not glycosides.

[0049] Examples of terpenes include menthol, limonene, β-carotene, and isoprene. Among these, terpenoids such as menthol, limonene, and β-carotene are particularly preferred, and among terpenoids, monoterpenes such as menthol and limonene are more preferred.

[0050] Examples of aldehydes include nonenal, hexanal, and vanillin, with aliphatic aldehydes such as nonenal and hexanal being preferred.

[0051] Considering the intended use, phenols are preferred as the target for improving solubility, and among phenols, ferulic acid, catechin, bisdemethoxycurcumin, and capsaicin are more preferred.

[0052] Any compound selected from phenols, terpenes, and aldehydes can be targeted for sustained release and / or volatilization suppression. Among phenols, vanillin, eugenol, 2-methoxy-4-vinylphenol, α-tocopherol, avobenzone, and γ-oryzanol are preferred, vanillin, eugenol, 2-methoxy-4-vinylphenol, α-tocopherol, and avobenzone are more preferred, and vanillin, eugenol, 2-methoxy-4-vinylphenol, and avobenzone are even more preferred. Among terpenes, menthol, limonene, and β-carotene are preferred, menthol and limonene are more preferred. Among aldehydes, nonenal is preferred for sustained release and / or volatilization suppression.

[0053] In this technology, "polar solvent" refers to a solvent composed of polar molecules (polar molecules), and specifically, examples include water, alcohols (methanol, ethanol, isopropyl alcohol, glycerin, etc.), ketones (acetone, methyl ethyl ketone, methyl isobutyl ketone, etc.), ethers (diethyl ether, tetrahydrofuran, etc.), esters (ethyl acetate, butyl acetate, etc.), chlorinated solvents (methylene chloride, trichloroethylene, perchloroethylene, chlorobenzene, etc.), and highly polar solvents (dimethyl sulfoxide, ethylene carbonate, N-methyl-2-pyrrolidone, etc.), preferably solvents containing water.

[0054] The amount of starch hydrolysate used in the polar solvent is not particularly limited as long as it does not impair the action and effects of this technology, but the concentration of starch hydrolysate in the polar solvent is, for example, 0.1% by mass or more, preferably 0.3% by mass or more, and more preferably 0.5% by mass or more. Furthermore, the concentration of starch hydrolysate in the polar solvent is, for example, 15% by mass or less, preferably 13% by mass or less, and more preferably 12% by mass or less. By setting the concentration of starch hydrolysate in the polar solvent within this range, the starch hydrolysate does not crystallize, and the stabilizing effect of interactions with poorly soluble components and volatile components is also enhanced.

[0055] 4. Complex The composite material relating to this technology contains the aforementioned starch hydrolysate and one or more compounds with a molecular weight of 610 or less selected from phenols, terpenes, and aldehydes.

[0056] As mentioned above, it is presumed that the starch hydrolysates used in this technology exert solubility-enhancing, sustained-release, and volatilization-inhibiting effects by forming complexes with components that are poorly soluble in polar solvents and / or volatile components in polar solvents. Therefore, for example, even components that are poorly soluble in polar solvents can have their solubility in polar solvents improved by forming complexes with the aforementioned starch hydrolysates, making them suitable for a variety of applications. More specifically, components that were difficult to use in foods, cosmetics, pharmaceuticals, or chemical products containing polar solvents due to their poor solubility can be dissolved by using the aforementioned starch hydrolysates.

[0057] Furthermore, even highly volatile components can have their volatility suppressed or their release slowed down by forming a complex with the aforementioned starch hydrolysates, making them suitable for applications requiring volatility control. For example, it can prevent the generation of unpleasant, highly volatile odors used in food and beverages, cosmetics, pharmaceuticals, or chemical products, or control the generation of aromas or retain volatile components in products by slowing down the release of volatile components used in food and beverages, cosmetics, pharmaceuticals, or chemical products.

[0058] 5. Applications of the composite The composite material related to this technology described above can be used in a variety of applications. For example, it can be incorporated into food and beverages, cosmetics, pharmaceuticals, or chemical products.

[0059] [Food and beverages] The foods and beverages that can use the composite material related to this technology are not particularly limited, as long as a polar solvent and the composite material related to this technology are used in the final product or at the manufacturing stage. For example, this technology can be used in beverages such as juices, sports drinks, tea, coffee, and black tea; seasonings such as soy sauce and sauces; soups, creams, various dairy products, frozen desserts such as ice cream; various powdered foods (including beverages); preserved foods; frozen foods; breads; confectionery; rice; noodles; kneaded products; meat products; and other processed foods. Furthermore, this technology can also be used in health functional foods (including foods with specified health claims, foods with functional claims, and foods with nutritional function claims), so-called health foods (including beverages), liquid foods, infant and toddler foods, diet foods, and foods for diabetes.

[0060] [Cosmetics] The cosmetic composition that can use the composite according to this technology is not particularly limited, as long as a polar solvent and the composite according to this technology are used in the final product or during the manufacturing process. For example, it can be applied to skincare cosmetics such as lotions, emulsions, creams, serums, and face masks; makeup cosmetics such as foundations, concealers, makeup bases, lipsticks, blushes, eyeshadows, and eyeliners; and sunscreens. The dosage form of the cosmetic composition is not particularly limited, as long as a polar solvent is used in the final product or during the manufacturing process. For example, water-based, oil-based, soluble, and emulsion-based (O / W type, W / O type, W / O / W type, O / W / O type) formulations are available.

[0061] [Pharmaceuticals] The complex related to this technology can be used in pharmaceuticals, and as long as a polar solvent and the complex related to this technology are used in the final product or at the manufacturing stage, it can be formulated into any desired dosage form depending on the method of administration, such as oral or parenteral administration, and the dosage form is not particularly limited. For oral administration in pharmaceuticals, it can be formulated into solid preparations such as powders, granules, tablets, lozenges, and capsules; or liquid preparations such as solutions, syrups, suspensions, and emulsions. For parenteral administration, it can be formulated into topical skin preparations, suppositories, vaginal tablets, inhalants, nasal sprays, injections, etc.

[0062] [Chemical products] The chemical products that can use the composites related to this technology are not particularly limited, as long as a polar solvent and the composites related to this technology are used in the final product or during the manufacturing process. Examples include personal care products, deodorizers, and air fresheners.

[0063] 6. Methods for manufacturing food and beverages, cosmetics, pharmaceuticals, or chemical products The method for producing food and beverages, cosmetics, pharmaceuticals, or chemical products related to this technology includes a step of adding the aforementioned starch hydrolysate (hereinafter also referred to as the "starch hydrolysate addition step") and a step of adding one or more compounds with a molecular weight of 610 or less selected from phenols, terpenes, and aldehydes (hereinafter also referred to as the "compound addition step").

[0064] The starch hydrolysate addition step and the compound addition step can be carried out in one or more steps within each step of a general manufacturing method for food, cosmetics, pharmaceuticals, or chemical products, depending on the type and manufacturing method of the food, cosmetics, pharmaceuticals, or chemical products, as long as the action and effect of this technology are not impaired.

[0065] Furthermore, the order of the starch hydrolysate addition step and the compound addition step is not particularly limited and can be performed simultaneously or in any order.

[0066] 7.Solubility improvement method, sustained release method, volatilization suppression method The solubility improvement method according to this technology is a method for improving the solubility of components that are poorly soluble in polar solvents, and includes a starch hydrolysate addition step. The sustained release method according to this technology is a method for sustainably releasing volatile components from a polar solvent, and includes a starch hydrolysate addition step. The volatilization suppression method according to this technology is a method for suppressing the volatilization of volatile components from a polar solvent, and includes a starch hydrolysate addition step.

[0067] The methods for improving solubility, sustained release, and volatilization related to this technology can, for example, be implemented as a step in the manufacturing process of food and beverages, cosmetics, pharmaceuticals, or chemical products, as described above. [Examples]

[0068] The present technology will be described in more detail below based on the following examples. The examples described below are representative examples of the present technology and should not be interpreted as narrowing the scope of the present technology.

[0069] (1) Test method [Branch-forming enzyme] In this experiment, Branchzyme (Novozymes Co., Ltd., hereinafter referred to as "bacterial branching enzyme") was used as an example of a branching enzyme, following the method described in Eur. J. Biochem. 59, p615-625 (1975).

[0070] The activity of the branching enzyme was measured using the following method. As the substrate solution, an amylose solution was used, prepared by dissolving 0.1% by mass of amylose (catalog number: A0512, Sigma-Aldrich) in 0.1 M acetate buffer (pH 5.2). 50 μL of enzyme solution was added to 50 μL of substrate solution, and the reaction was allowed to proceed at 30°C for 30 minutes. Then, 2 mL of iodine-potassium iodide solution (0.39 mM iodine-6 ​​mM potassium iodide-3.8 mM hydrochloric acid mixture) was added to stop the reaction. A blank solution was prepared by adding water instead of the enzyme solution. The absorbance at 660 nm was measured 15 minutes after reaction stoppage. One unit of enzyme activity of the branching enzyme was defined as the enzyme activity that reduces the absorbance at 660 nm by 1% per minute under the above conditions.

[0071] [Content of DP8-19 and DP5 or less] High-performance liquid chromatography (HPLC) analysis was performed under the conditions shown in Table 1 below, and the content of DP8-19 and DP5 or less was measured based on the detected peak area ratio.

[0072] [Table 1]

[0073] [Content of molecular weight 10,000 or higher] Analysis was performed by gel filtration chromatography under the conditions shown in Table 2 below. As a molecular weight standard, we used Shodex Standard GFC (aqueous GPC) column Standard P-82 (manufactured by Showa Denko K.K.). Based on a calibration curve calculated from the correlation between the elution time of the molecular weight standard and the molecular weight, we measured the content of molecules with a molecular weight of 10,000 or more in the sample.

[0074] [Table 2]

[0075] [Content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestion test] Starch hydrolysate, crystalline starch hydrolysate, or crystalline sugar was dissolved by boiling in 10 mM acetate buffer (pH 5.5) to prepare a 10% solids solution. To this solution, 10 μL of β-amylase (Nagase ChemteX Corporation) was added, and the mixture was reacted at 55°C for 72 hours. The reaction was then stopped by heating at 100°C for 10 minutes. The reaction solution was desalted using an ion exchange resin, and analyzed by high-performance liquid chromatography (HPLC) under the conditions shown in Table 3 below. The content of DP4 or higher was measured based on the detected peak area ratio.

[0076] [Table 3]

[0077] (2) Production of starch hydrolysates [Manufacturing Example 1] A 30% corn starch slurry, adjusted to pH 5.8 with 10% calcium hydroxide, was mixed with 0.2% α-amylase (Lycozyme Supra, Novozymes Japan Co., Ltd.) per g of solids, and liquefied using a jet cooker (temperature 110°C). The liquefied solution was kept warm at 95°C, and the DE was measured over time. When the DE reached 8, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the stopped sugar solution to 5.8, 1000 units of bacterial branching enzyme per g of solids were added, and the mixture was reacted at 50°C for 24 hours. Subsequently, 1.5% branching enzyme (GODO-FIA, Godo Shusei Co., Ltd.) per g of solids was added, and the mixture was reacted at 50°C for 24 hours. The resulting starch hydrolysate solution was decolorized with activated carbon, ion-purified, and concentrated to a solids concentration of 40%. The concentrated liquid was powdered using a spray dryer to obtain starch hydrolysates with the sugar composition shown in Table 4 below.

[0078] [Manufacturing Example 2] A 30% corn starch slurry, adjusted to pH 5.8 with 10% calcium hydroxide, was mixed with 0.2% α-amylase (Clistase T10S, Amano Enzyme Co., Ltd.) per g of solids, and liquefied using a jet cooker (temperature 110°C). The liquefied solution was kept warm at 95°C, and the DE was measured over time. When the DE reached 9, the pH was adjusted to 4 with 10% hydrochloric acid, and the reaction was stopped by boiling. After adjusting the pH of the stopped sugar solution to 5.8, 800 units of bacterial branching enzyme per g of solids and 1.0% debranching enzyme (GODO-FIA, Godo Shusei Co., Ltd.) per g of solids were added, and the mixture was reacted at 50°C for 60 hours. The resulting starch hydrolysate solution was decolorized with activated carbon, ion-purified, and concentrated to a solids concentration of 50%. The concentrated solution was kept at 4°C for 3 days, and the resulting precipitate was repeatedly washed with water and centrifuged until no more solid components dissolved. It was then freeze-dried to obtain a powder, yielding crystalline starch hydrolysates with the sugar composition shown in Table 4 below.

[0079] (3) Measurement of physical properties The starch hydrolysates obtained in Production Examples 1 and 2 were measured using the methods described above for the content of DP8-19, DP5 or less, molecular weight of 10,000 or more, and the residual rate in the β-amylase digestion test. The measurement results are shown in Table 4 below.

[0080] [Table 4]

[0081] (4) Solubility evaluation The starch hydrolysate from Production Example 1, the crystalline starch hydrolysate from Production Example 2, "Cluster Dextrin (registered trademark)" (Glico Nutrition Foods Co., Ltd.), and 2-hydroxypropyl-β-cyclodextrin (Fujifilm Wako Pure Chemical Industries, Ltd.) were prepared by dissolving them in water at the concentrations shown in Tables 5 and 6 below to prepare each solution. 10 mL of each solution and ultrapure water (Comparative Examples 1-1 to 1-5) were each mixed with the sparingly soluble components shown in Table 5 below, and the mixture was shaken vertically at 300 rpm for 1 hour at room temperature. The mixture was then filtered using a 0.45 μm syringe filter. In the test with ferulic acid, when the pre-filtered solutions were allowed to stand after shaking, the ferulic acid immediately settled in the ultrapure water, resulting in a clear supernatant. In contrast, the entire solution of the starch hydrolysate from Production Example 1 became cloudy, and it took 30 minutes for settling to occur. Therefore, it was suggested that the starch hydrolysate related to this technology has the effect of dispersing specific sparingly soluble components in polar solvents. The filtrate was spectrally measured at 800-240 nm using a UV-Vis-Near-Infrared spectrophotometer (JASCO Corporation "V-760"). For the test with added ferulic acid, the filtrate was diluted 100-fold with 90% dimethyl sulfoxide (DMSO) before measurement. The absorbance of the carbohydrate-only solution was calculated by subtracting the absorbance of the maximum peak wavelength of each dilution from the absorbance of the carbohydrate-only solution. The results are shown in Tables 5 and 6.

[0082] [Table 5]

[0083] [Table 6]

[0084] In tests using starch hydrolysates (including crystalline starch hydrolysates) with a molecular weight of 610 or less, where (a) the content of glucose polymerization degree (DP) 8 to 19 was 40% or more, (b) the content of glucose polymerization degree (DP) 5 or less was 20% or less, (c) the content of glucose polymerization degree (DP) 10,000 or more was 10% or less, and (d) the content of glucose polymerization degree (DP) 4 or more remaining in the β-amylase digestibility test was 15% or less, the solubility of the poorly soluble components was improved compared to tests using ultrapure water (test numbers 1-1 to 1-4, 5-1 (comparative example)).

[0085] Comparing the values ​​(absorbance at the maximum peak wavelength) of the solubility evaluation of catechin (test numbers 2-2, 5-2, 5-3), the effect of improving the solubility of poorly soluble components does not appear to correlate with the concentration of the starch hydrolysate related to this technology. However, comparing the absorption spectra of the solution containing only the starch hydrolysate of Production Example 1 and the solution with added catechin, although the maximum peak wavelength is the same, the behavior observed in the solution containing only the starch hydrolysate of Production Example 1 differs from that observed in the solution with added catechin, indicating that the absorption spectrum of the starch hydrolysate of Production Example 1 changes in the presence of catechin. In other words, it can be inferred that a complex is formed with catechin. Therefore, whether or not there is a correlation between the effect of improving the solubility of poorly soluble components and the concentration of the starch hydrolysate related to this technology cannot be determined from the current data and is a subject for future investigation. In addition, similar spectral changes were not observed in the solubility evaluation of components other than catechin.

[0086] On the other hand, in a test using starch hydrolysates (Test No. 2-5 (Comparative Example)) with poorly soluble components having a molecular weight exceeding 610, the solubility of poorly soluble components did not improve compared to the test using ultrapure water (Test No. 1-5 (Comparative Example)). The test was conducted using starch hydrolysates with the following characteristics: (a) content of glucose polymerization degree (DP) 8-19 is 40% or more, (b) content of glucose polymerization degree (DP) 5 or less is 20% or less, (c) content of glucose polymerization degree (DP) 10000 or more is 10% or less, and (d) content of glucose polymerization degree (DP) 4 or higher remaining in the β-amylase digestibility test is 15% or less.

[0087] (5) Evaluation of volatilization suppression The starch hydrolysate produced in Production Example 1, as described above, was evaluated for its volatility-inhibiting effect in suppressing the volatilization of volatile components. For reference, a similar evaluation was also performed on "Cluster Dextrin (registered trademark)" (Glico Nutrition Foods Co., Ltd.).

[0088] [Nonenal] Ethanol and nonenal (trans-2-nonenal, Tokyo Chemical Industry Co., Ltd.) were mixed to prepare a 10% (v / v) nonenal ethanol solution. This solution was then mixed with water to prepare a 0.005% nonenal-containing aqueous solution. 5 mL of the prepared nonenal-containing aqueous solution was dispensed into 15 mL Corning tubes, and 0.5 g (10%) of the carbohydrate shown in Figure 1 below was added and thoroughly mixed. 2 mL of each solution was then dispensed into vials for a capillary gas chromatograph (GC-2010, Shimadzu Corporation), sealed, and allowed to stand overnight (4:30 PM to 9:00 AM the following day) to reach vapor-liquid equilibrium. The nonenal concentration ratio in the gas phase was measured using the Head Space (HS) method (measuring device: GCMS-QP2010, Shimadzu Corporation; column: InertCap 5MS / Sil, GL Sciences Co., Ltd.). The same measurement was performed twice, and the average of the two measurement results is shown in Figure 1. A control was used for the case where carbohydrates were not used.

[0089] As shown in Figure 1, when using a starch hydrolysate that (a) contained 40% or more of glucose with a degree of polymerization (DP) of 8-19, (b) contained 20% or less of glucose with a degree of polymerization (DP) of 5 or less, (c) contained 10% or less of glucose with a molecular weight of 10,000 or more, and (d) contained 15% or less of glucose with a degree of polymerization (DP) of 4 or more remaining in the β-amylase digestibility test, the ratio of nonenal in the gas phase was lower compared to the control. From these results, it was found that using the starch hydrolysate related to this technology can suppress the volatilization of nonenal, that is, it can improve nonenal retention. The effect of improving nonenal retention was similarly observed with cluster dextrin (registered trademark), which is known to complex with specific components.

[0090] [Limonene] Ethanol and limonene (Wako Pure Chemical Industries, Ltd. "D(+)Limonene") were mixed to prepare a 0.25% (v / v) limonene-ethanol solution. This solution was then mixed with water to prepare a 0.01% (v / v) limonene-added aqueous solution. 5 mL of the prepared limonene-added aqueous solution was dispensed into 15 mL Corning tubes. 0.5 g (10%) of the carbohydrate shown in Figure 2 was added and thoroughly mixed. 2 mL of each solution was then dispensed into vials for a capillary gas chromatograph (Shimadzu Corporation "GC-2010"), sealed, and allowed to stand overnight (4:30 PM to 9:00 AM the following day) to reach vapor-liquid equilibrium. Similar to the nonenal experiment, the limonene concentration ratio in the gas phase was measured using the HS (Head Space) method. The same measurement was performed twice, and the average of the two measurement results is shown in Figure 2. A control was used for the experiment without the carbohydrate.

[0091] As shown in Figure 2, when using starch hydrolysates that (a) contained 40% or more of glucose with a degree of polymerization (DP) of 8-19, (b) contained 20% or less of glucose with a degree of polymerization (DP) of 5 or less, (c) contained 10% or less of glucose with a molecular weight of 10,000 or more, and (d) contained 15% or less of glucose with a degree of polymerization (DP) of 4 or more remaining in the β-amylase digestibility test, the limonene concentration ratio in the gas phase was lower compared to the control. From these results, it was found that using starch hydrolysates related to this technology can suppress the volatilization of limonene, that is, it can improve the retention of limonene. The effect of improving limonene retention was also observed with cluster dextrin®, which is known to complex with specific components.

[0092] [menthol] Ethanol and menthol (Wako Pure Chemical Industries, Ltd. "l-Menthol") were mixed to prepare a 0.5% (v / v) menthol-ethanol solution. This solution was then mixed with water to prepare a 0.025% (v / v) menthol-added aqueous solution. 5 mL of the prepared menthol-added aqueous solution was dispensed into 15 mL Corning tubes. 0.5 g (10%) of the carbohydrate shown in Figure 3 was added and thoroughly mixed. 2 mL of each solution was then dispensed into vials for a capillary gas chromatograph (Shimadzu Corporation "GC-2010"), sealed, and allowed to stand overnight (4:30 PM to 9:00 AM the following day) to reach vapor-liquid equilibrium. Similar to the nonenal experiment, the menthol concentration ratio in the gas phase was measured using the HS (Head Space) method. Two similar measurements were performed, and the average of the two measurement results is shown in Figure 3. A control was used for the case without the carbohydrate.

[0093] As shown in Figure 3, when using a starch hydrolysate that (a) contained 40% or more of glucose with a degree of polymerization (DP) of 8-19, (b) contained 20% or less of glucose with a degree of polymerization (DP) of 5 or less, (c) contained 10% or less of glucose with a molecular weight of 10,000 or more, and (d) contained 15% or less of glucose with a degree of polymerization (DP) of 4 or more remaining in the β-amylase digestibility test, the menthol concentration ratio in the gas phase was lower compared to the control. From these results, it was found that using the starch hydrolysate related to this technology can suppress the volatilization of menthol, that is, it can improve the retention of menthol. The effect of improving menthol retention was also observed with cluster dextrin (registered trademark), which is known to complex with specific components.

[0094] (6) Evaluation of sustained release properties The effect of sustained release of volatile components was evaluated for the starch hydrolysate produced in Production Example 1 as described above. For reference, a similar evaluation was also performed on "Cluster Dextrin (registered trademark)" (Glico Nutrition Foods Co., Ltd.).

[0095] [Limonene] Ethanol and limonene (Wako Pure Chemical Industries, Ltd. "D(+)Limonene") were mixed to prepare a 0.20% (v / v) limonene-ethanol solution. This solution was then mixed with water to prepare a 0.01% (v / v) limonene-added aqueous solution. 30 mL of the prepared limonene-added aqueous solution was dispensed into 50 mL Corning tubes, and 3.0 g (10%) of the carbohydrate shown in Figure 4 below was added and thoroughly mixed. 2 mL of each solution was then dispensed into vials for a capillary gas chromatograph (Shimadzu Corporation "GC-2010"). The solutions were then left to stand at room temperature in an open environment for 0 hours (immediately after), 2 hours, 4 hours, 6 hours, and 8 hours, before being sealed and left to stand overnight (4:30 PM to 9:00 AM the next day) to reach vapor-liquid equilibrium. Similar to the nonenal experiment described above, the limonene concentration ratio in the gaseous layer was measured using the Head Space (HS) method, and the remaining percentage was calculated with the limonene concentration ratio in the gaseous layer at 0 hours set as the 100% remaining percentage. The same measurement was performed twice, and the average of the two measurement results is shown in Figure 4. A control was used for the experiment without carbohydrates.

[0096] As shown in Figure 4, when using a starch hydrolysate that (a) contained 40% or more of glucose with a degree of polymerization (DP) of 8-19, (b) contained 20% or less of glucose with a degree of polymerization (DP) of 5 or less, (c) contained 10% or less of molecules with a molecular weight of 10,000 or more, and (d) contained 15% or less of glucose with a degree of polymerization (DP) of 4 or more remaining in the β-amylase digestibility test, the limonene retention rate in the gas phase was higher compared to the control. From these results, it was found that limonene can be released slowly by using the starch hydrolysate related to this technology. Furthermore, the effect of releasing limonene slowly was similarly observed with cluster dextrin®, which is known to complex with specific components.

[0097] [menthol] Ethanol and menthol (Wako Pure Chemical Industries, Ltd. "1-Menthol") were mixed to prepare a 0.6% (v / v) menthol-ethanol solution. This solution was then mixed with water to prepare a 0.025% (v / v) menthol-added aqueous solution. 20 mL of the prepared menthol-added aqueous solution was dispensed into 50 mL Corning tubes, and 2.0 g (10%) of the carbohydrate shown in Figure 5 below was added and thoroughly mixed. 2 mL of each solution was then dispensed into vials for a capillary gas chromatograph (Shimadzu Corporation "GC-2010"). The solutions were then left to stand at room temperature in an open environment for 0 days (immediately after), 1 day, 3 days, and 4 days, after which they were sealed and left to stand overnight (4:30 PM to 9:00 AM the next day) to reach vapor-liquid equilibrium. Similar to the nonenal experiment described above, the menthol concentration ratio in the gaseous layer was measured using the Head Space (HS) method, and the remaining percentage was calculated with the menthol concentration ratio in the gaseous layer immediately after day 0 as the 100% remaining percentage. The same measurement was performed twice, and the average of the two measurement results is shown in Figure 5. A case without carbohydrates was used as a control.

[0098] As shown in Figure 5, when using a starch hydrolysate that (a) contained 40% or more of glucose with a degree of polymerization (DP) of 8-19, (b) contained 20% or less of glucose with a degree of polymerization (DP) of 5 or less, (c) contained 10% or less of molecules with a molecular weight of 10,000 or more, and (d) contained 15% or less of glucose with a degree of polymerization (DP) of 4 or more remaining in the β-amylase digestibility test, the menthol retention rate in the gas phase was higher compared to the control. From these results, it was found that menthol can be released slowly by using the starch hydrolysate related to this technology. Furthermore, the effect of releasing menthol slowly was similarly observed with cluster dextrin (registered trademark), which is known to complex with specific components.

[0099] (7) Combination test A solution was prepared by dissolving the starch hydrolysate from Production Example 1 in heavy water to a concentration of 10% by mass. Ferulic acid was added to the obtained solution and heavy water in amounts of 1% by mass each, and the mixture was stirred at room temperature for 16 hours. The solution of the starch hydrolysate from Production Example 1 and each mixture were filtered using a 0.45 μm syringe filter. Subsequently, each filtrate was analyzed using an NMR spectrometer (JEOL Ltd. "JNM-ECA600") at a frequency of 600 MHz. 1 1H-NMR (heavy water solvent) measurements were performed. The results are shown in Figure 6.

[0100] As shown in Figure 6, ferulic acid was added to the starch hydrolysate solution of Production Example 1. 1 When the H spectrum was compared with that obtained using ferulic acid alone, a chemical shift was observed, suggesting that the starch hydrolysate from Production Example 1 and ferulic acid were complexed. From these results, it was found that the starch hydrolysate and ferulic acid related to this technology are complexed.

Claims

1. A solubility enhancer that improves the solubility of components with a molecular weight of 610 or less that are poorly soluble in polar solvents, (a) Content of glucose with a degree of polymerization (DP) of 8 to 19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. This is a solubility enhancer that contains starch hydrolysates as its active ingredient.

2. A sustained-release agent that sustainably releases volatile components with a molecular weight of 610 or less, (a) Content of glucose with a degree of polymerization (DP) of 8 to 19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. This is a sustained-release agent that uses starch hydrolysates as its active ingredient.

3. A volatilization inhibitor that suppresses the volatilization of volatile components with a molecular weight of 610 or less, (a) Content of glucose with a degree of polymerization (DP) of 8 to 19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. This is a volatilization inhibitor that uses starch hydrolysates as its active ingredient.

4. The solubility enhancer according to claim 1, the sustained-release agent according to claim 2, or the volatility inhibitor according to claim 3, wherein the component with a molecular weight of 610 or less is one or more compounds with a molecular weight of 610 or less selected from phenols, terpenes, and aldehydes.

5. The starch hydrolysate is contained in the polar solvent such that the concentration of the starch hydrolysate in the polar solvent is 0.1 to 15% by mass, as described in the solubility enhancer according to claim 1, the sustained-release agent according to claim 2, or the volatilization inhibitor according to claim 3.

6. (a) Content of glucose with a degree of polymerization (DP) of 8 to 19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. These are starch hydrolysates and One or more compounds with a molecular weight of 610 or less, selected from phenols, terpenes, and aldehydes, A complex containing this material.

7. Food and beverages, cosmetics, pharmaceuticals, or chemical products containing the complex described in claim 6.

8. (a) Content of glucose with a degree of polymerization (DP) of 8 to 19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. The process involves adding starch hydrolysates, A step of adding one or more compounds with a molecular weight of 610 or less, selected from phenols, terpenes, and aldehydes, A method for manufacturing food and beverages, cosmetics, pharmaceuticals, or chemical products containing [the specified substance].

9. A method for improving the solubility of components with a molecular weight of 610 or less that are poorly soluble in polar solvents, (a) Content of glucose with a degree of polymerization (DP) of 8 to 19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. A method for improving solubility, comprising the step of adding a starch hydrolysate.

10. A method for sustained release of volatile components with a molecular weight of 610 or less, (a) Content of glucose with a degree of polymerization (DP) of 8 to 19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. A sustained-release method comprising the step of adding a starch hydrolysate.

11. A method for suppressing the volatilization of volatile components with a molecular weight of 610 or less, (a) Content of glucose with a degree of polymerization (DP) of 8 to 19 is 40% or more. (b) Content of glucose with a degree of polymerization (DP) of 5 or less is 20% or less. (c) Content of 10% or less of a molecular weight of 10,000 or more (d) The content of glucose with a degree of polymerization (DP) of 4 or higher remaining in the β-amylase digestibility test is 15% or less. A method for suppressing volatilization, comprising the step of adding a starch hydrolysate.

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