JP5273631B2 - Fat solution and / or solid solution of saccharide-fat soluble material, method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for forming a fat solution by dissolving and/or uniformly dispersing a fat-soluble material and forming a solid solution by uniformly dispersing the fat-soluble material in sugar and provide a method for producing a powdery mixture of a fat-soluble material and sugar by using a sugar produced by using a moderately hydrolyzed sugar for producing a dry fat-soluble material. <P>SOLUTION: A sugar-fat solution is produced by using a prescribed sugar in the production of a fat solution by dissolving and/or uniformly dispersing a fat-soluble material or carrying out partial hydrolysis of a mixture containing a fat-soluble material and starch under specific condition at a low hydrolysis ratio. A sugar-solid solution is produced by using a prescribed sugar in the production of a sugar-solid solution or carrying out partial hydrolysis of a mixture containing a fat-soluble material and starch under specific condition at a high hydrolysis ratio. Also is provided a dried product or powder of sugar-fat soluble material produced by drying the sugar-fat solution. <P>COPYRIGHT: (C)2005,JPO&amp;NCIPI

Description

  The present invention relates to a method for dissolving and / or uniformly dispersing and solid-forming a fat-soluble material (excluding carotenoid pigments), and more specifically, dissolving and / or dissolving a fat-soluble material that is difficult to dissolve and / or not uniformly dispersed in water. The present invention also relates to a method of producing a solid solution that is uniformly dispersed to form a fat solution, and conversely, that is not dissolved and / or uniformly dispersed in water but is easy to use. In the present invention, a solution in which the fat-soluble material is in a solution form is expressed as a fat solution, and even a suspension includes a state in which the fat-soluble material exists uniformly and stably in the liquid. Further, a fat-soluble material that is evenly mixed with other materials and separated as a solid from the liquid is expressed as a solid solution. The fat solution and the solid solution are collectively referred to as both solutions, and in the sense that the fat-soluble material is encapsulated with sugar, it is referred to as sugar wrap as a superordinate concept.

The fat-soluble material is hydrophobic and oily, is insoluble or hardly soluble in water and is soluble or easily soluble in an organic solvent, and includes fat-soluble vitamins and unsaturated fatty acids. As fat-soluble vitamins, there are vitamin A, vitamin D, vitamin E, and vitamin K, and their chemical names are retinol, calciferol, tocopherol, and phylloquinone. Among these, retinol is included in the carotenoid pigments. Is excluded. Examples of unsaturated fatty acids include linoleic acid, α-linolenic acid, γ-linolenic acid, arachidonic acid, EPA, and DHA. It is marketed as “DHA27 (liquid)” and “DHA45 (liquid)” by Maruha Co., Ltd., as “EPA20”, etc. from Ikeda Sakuka Kogyo Co., Ltd. In addition, there are isoflavones, lecithin, CoQ10, policosanol, and prostaglandins.
When these materials are used in food production, they are problematic in that they are not soluble in water and are difficult to formulate, have an odd taste and odor, are susceptible to oxidation and photooxidation, and are susceptible to decomposition and fading.

  Therefore, development of a method for making the material easy to use by increasing its stability and solubility in water has been sought, and several methods have been developed. One of them is a method of dissolving a fat-soluble component by adding a compound having a surfactant activity such as lecithin and hydrogenated castor oil (see Patent Document 1). Further, there is a method in which gum arabic is added to form a protective colloid to dissolve a fat-soluble component (see Patent Document 2).

  In addition, a method of making fat-soluble vitamins, fish oils and the like water-soluble using polyglycerin fatty acid esters and sucrose fatty acid esters has been developed (see Patent Document 3).

Japanese Unexamined Patent Publication No. 57-13523 JP-A-48-49917 JP 2003-55688 A

  However, these methods are complicated and require many processes and time for production. Emulsifiers, thickening stabilizers, CDs and the like are somewhat expensive as food materials and have disadvantages for practical use. If a method for improving the water-insolubility of fat-soluble materials by using cheaper and safer raw materials and improving the water-insolubility of fat-soluble materials to make a fat solution or a solid solution is found, the usage will expand more than ever. Be expected. Therefore, an object of the present invention is to provide a method for producing a saccharide-fat-soluble material fat solution and a saccharide-fat-soluble material solid solution.

In order to solve the above-mentioned problems, the present inventors diligently studied a method for producing a fat solution and a solid solution using starch as a raw material, and as a result of examining a method for dissolving and / or uniformly dispersing a fat-soluble material in starch, It was possible to prepare a saccharide-fat soluble material solution with most starches except high amylose corn starch. However, when the starch concentration is high, it becomes a gel, which is difficult to use as a powder. Therefore, a sugar material that is easy to make into powder was sought. As a result, it was found that the low hydrolyzate of starch has the ability to form a fat solution, and that it is difficult to form a fat solution with the high hydrolyzate of starch, and the starch was partially hydrolyzed with an enzyme. A method for directly preparing a saccharide-fat-soluble material solution was established by using acid-decomposed saccharides or by mixing starch and a fat-soluble material and allowing starch hydrolase to act. Furthermore, fat solution formation is insufficient only with starch and starch-degrading enzymes. Therefore, the solubility was improved by dissolving and / or uniformly dispersing the fat-soluble material in a 5 to 25% ethanol solution. What was prepared in this way can be dried, and it can be set as a sugar-fat-soluble raw material mixture and a sugar-fat-soluble raw material mixture powder.
Conversely, if the saccharide-lipid soluble material is precipitated in a uniformly mixed state, it becomes a solid solution and can be a material that is easy to use. For this purpose, high amylose corn starch is suitable as the starch. For example, as a reference example , a fat-soluble material is added in the form of a dissolved and / or uniformly suspended sugar solution, and the mixture is shaken or mixed by heating. If placed, a solid solution is obtained. Furthermore, in the case of normal starch, a solid solution is formed when the enzyme is acted on under conditions stronger than the fat solution formation conditions. However, under strong reaction conditions, no solid solution is formed, and addition of an ionic component makes it easy to form a solid solution. It was Heading to become.

The present invention according to claim 1 is to obtain a saccharide-lipid soluble material fat solution in a state in which a saccharide and a fat soluble material (excluding carotenoids) are dissolved and / or dispersed.
1) As a saccharide, using one or more of potato starch, corn starch, waxy corn starch, wheat starch, tapioca starch, sago starch, glutinous rice starch and glutinous rice starch, 2) as a fat-soluble material, Using fat-soluble vitamins (except carotenoids), unsaturated fatty acids, isoflavones, lecithin, CoQ10, policosanol or prostaglandins, 3) adding the fat-soluble material to the carbohydrates, in a boiling water bath This is dissolved and shaken, and 4) the fat-soluble material is dissolved and / or dispersed in a 5 to 25% ethanol solution. 5) The starch is partially hydrolyzed with α-amylase. A carbohydrate-fat characterized by using a starch low hydrolyzate or a partially hydrolyzed DE 15-40 acid sugar obtained by partial hydrolysis with an acid The method of producing sexual material fat solution is.
The present invention according to claim 2 is characterized in that a fat-soluble material is added to and mixed with starch as a saccharide, and α-amylase is added thereto to perform a partial hydrolysis reaction, followed by dissolution in a boiling water bath. 1. A method for producing a saccharide-fat-soluble raw material fat solution according to 1 .
In the present invention according to claim 3, the partial hydrolysis reaction is performed using α-amylase, the enzyme concentration is 3.35-6.7 U / g starch (a paste refinement force measuring Amano method), and the reaction pH is 5.0-6. The method for producing a saccharide-fat-soluble raw material fat solution according to claim 2, which is a low partial hydrolysis reaction performed under the conditions of a reaction temperature of 35 to 65 ° C and a reaction time of 2 to 24 hours .
The present invention described in claim 4 is a dried saccharide-lipid soluble material mixture or powder thereof obtained by drying the saccharide-lipid soluble material fat solution prepared by the method of claim 1. .

The present invention according to claim 5 is the dried product or powder thereof according to claim 4 , wherein the drying treatment is spray drying, fluidized bed drying or freeze drying .

In the present invention according to claim 6 , in obtaining a saccharide-fat-soluble material solid solution in a state where a saccharide and a fat-soluble material are mixed, 1) high amylose starch is used as the saccharide, and 2) the fat-soluble material. , Using fat-soluble vitamins (except carotenoids), unsaturated fatty acids, isoflavones, lecithin, CoQ10, policosanol or prostaglandins, 3) solubilizing the carbohydrate high amylose starch in an alkaline solution Dissolving and adding an ethanol solution of the fat-soluble material to the mixture and neutralizing to form a solid solution, and 4) separating the solid solution formed in 3) from the liquid as a solid. A method for producing a saccharide-fat-soluble material solid solution .

The present invention according to claim 7 is the method for producing a saccharide-fat-soluble material solid solution according to claim 6, wherein high amylose corn starch is used as the saccharide .

In the present invention, one or more of potato starch, corn starch, wheat starch, tapioca starch, sago starch, and glutinous rice starch are used as the saccharide, and the saccharide and fat-soluble material (except for carotenoids) are used. the mixture 5 to 25% ethanol solution, dissolved and / or homogeneously dispersed, alpha - carbohydrate, characterized in that part partial hydrolyzed with amylase or acid - a method for producing a fat-soluble material solid solution.
Further, as a reference example, carbohydrates prepared by the method described - (excluding acetic acid) sodium hydroxide, organic acid - - a fat-soluble material solutions and / or homogeneous dispersion, salt, acetic acid 1 of caustic soda, in the amino acid and protein carbohydrate by adding seeds or two or more substances - it is possible to produce a fat-soluble material solid solution.
In addition, as a reference example, a starch hydrolyzate and a fat-soluble material (excluding carotenoids) mixed in 5 to 25% ethanol solution, dissolved, and / or uniformly dispersed in salt, acetic acid-caustic soda, organic acid ( (Excluding acetic acid)-It is possible to produce a solid solution of carbohydrate-lipid soluble material by adding one or more substances among caustic soda, amino acids and proteins.

According to the present invention, a fat-soluble material can be formed by dissolving and / or uniformly dispersing a fat-soluble material using starch. Furthermore, if the starch concentration is high, it becomes gelled and it is difficult to form a powder, so a starch low hydrolyzate is used as a material that is easy to make a powder, and a fat solution is formed with or without ethanol. It can be dried and powdered. On the other hand, when a high starch hydrolyzate is used, a solid solution is formed with or without the addition of ethanol, and when an ionic substance is added at this time, the solid solution formation efficiency can be increased.
The material prepared in this manner is easy to use and the fat-soluble material is stabilized, so that it can be used for a wider range of applications.

In the present invention, as the fat-soluble material , specifically, “RIKEN D3 Oil”, “Dry Vitamin D2”, “Dry Vitamin D3”, “RIKEN Dry E Mix HD-20S”, “RIKEN” manufactured by Riken Vitamin Co., Ltd. "DRY E MIX-20", "RIKEN DRY E MIX 20-HD", "RIKEN DRY E MIX SP-T", Maruha's "DHA27", "DHA45", "EPA20", "Dry n-3 18" : “12”, “Dry n-3 5:25”, “BASF EPA oil”, “Dry Borage Oil Powder”, “Dry EPO Powder”, “Dry AA Powder”, etc., manufactured by Ikeda Sakuka K.K.
These are relatively weak to light and acid and do not dissolve in water. The method of the present invention can be applied to these fat-soluble materials, and the application range is extremely wide.

Various types of starch can be applied to the present invention. Generally, starch containing a large amount of amylopectin is preferable for forming a fat solution, and starch containing a large amount of amylose is preferable for forming a solid solution. Since starch typically contains about 20-30% amylose and 80-70% amylopectin, it can be prepared as a fat solution or a solid solution, if the conditions are set appropriately. However, in the case of solid solution formation, amylose 50% and 70% of high amylose corn starch can be applied, but products that have been heat-treated to make them resistant to digestion, such as “Nissan Roadster” (Nippon Food Chemical Co., Ltd.) Application) is difficult.
As the starch hydrolyzate, there are various commercially available dextrins. Generally, those produced by enzymatic hydrolysis are not suitable for forming any solution. Those produced by the acid hydrolysis method can be used for the formation of a fat solution and further for the formation of a solid solution if DE is selected. This is presumably because the enzymatic method has a more uniform molecular size and is a soluble carbohydrate molecule. On the other hand, in the acid method, saccharide molecules are heterogeneous and large and small molecules are mixed, and it is considered that large molecules are involved in the formation of fat and solid solutions. Even if small carbohydrates (excluding CD) are mixed in this large carbohydrate molecule, there is no significant change in the formation of both solutions.
As other saccharides, monosaccharides such as glucose and fructose, oligosaccharides such as maltose and trehalose, sugar alcohols such as erythritol and sorbitol alone or a mixture thereof, the fat-soluble material is slightly dissolved. It is difficult to apply to the production of food materials. However, there is a possibility that it can be applied to medicines, cosmetics and the like with a small amount of addition.

Next, α-amylase is used as an enzyme agent used for hydrolysis of starch . Further, as a reference example, cyclodextrin synthetase (hereinafter sometimes abbreviated as CGTase), glucoamylase, can be used starch hydrolyzing enzymes such as pullulanase, major action of enzymes agents of the starch molecule The internal chain is cleaved to an appropriate size, and the standard is that the starch is liquefied and begins to become a non-viscous sugar solution.
Therefore, the type of enzyme other than α-amylase is not limited to the above-described enzyme, and any enzyme may be used as long as it cleaves starch molecules while leaving a slight viscosity. In particular, in CGTase, enzymes derived from microorganisms such as macerance, stealthermophyllus, and avensis are known, but are not limited thereto. any of various is available for α- amylase. As a commercially available enzyme, there is “Contizyme” (enzyme derived from Bacillus macerans) manufactured by Amano Enzyme Co., Ltd., which is 600 THU / ml (Tilden-Hudson method EB Tilden and CS Hudson: J. Bacteriol). , 43, 527 (1942)) or more. As other α-amylases, there is “Amylase AD [Amano] 1” manufactured by Amano Enzyme Co., Ltd., and 10,000 U / g powder (pH 6.0, a value measured by the Amano method for measuring paste refinement power) The standard usage is 0.1 to 0.3% per dry starch .

Enzyme reaction standard conditions for fat solution formation are CGTase 0.1-0.25μl (0.4-1.0THU / g starch), reaction temperature 45 ° C, reaction time 12 hours, reaction pH 5-6 shaking for 150mg corn starch It is a reaction. Since the amount of enzyme used for normal CD production is 10 THU / g starch and the reaction time is 24 hours, this amount of enzyme is considerably small.
On the other hand, the addition amount of α-amylase is 0.1 mg to 0.05 mg of enzyme powder with respect to 150 mg of corn starch, reaction temperature of 45 ° C., reaction time of 12 hours, reaction pH of 5 to 6, shaking reaction, and calculated to be 3.35 to 6.7 U / g starch. Since 0.1% per dry starch is the normal usage, the added amount per g starch is 1 mg, which is equivalent to 10 U / g, so it is about one-half to one-third of the normal usage. become. Even outside this range, a fat solution or a solid solution may be formed depending on the conditions, so an enzyme amount suitable for the conditions should be selected.

About the types of starch and the formation of both solutions, weigh 150 mg corn starch, waxy corn starch, high amylose corn starch, potato starch, wheat starch, glutinous rice starch, and rice bran starch into 10 ml pressure vials, 15 mg EPA oil and 15 mg Add 1 ml of an ethanol solution containing astaxanthin and 4 ml of 0.2 M acetate buffer (pH 5.0), dissolve by heating in a hot water bath, allow to cool to 45 ° C., and add 0.1 THU / 50 μl in the same buffer. 50 μl of an enzyme solution containing CGTase was added, and a shaking reaction was performed at 45 ° C. for 12 hours. Astaxanthin has physical properties similar to those of the fat-soluble material, and this was uniformly mixed with the fat-soluble material. Astaxanthin is added as a marker color.
As a result, starches with high fat solution forming ability were waxy corn starch, wheat starch and glutinous rice starch, and corn starch and potato starch were also found to have fat solution forming ability. Conversely, high amylose corn starch, corn starch, and potato starch each had a solid solution forming ability. When CGTase was added to these starches and reacted, when waxy corn starch and rice bran starch were used, it was difficult to form both solutions. In addition, when starch is added and a fat solution is formed, the color tone does not change even after 12 hours of this treatment, indicating that it is stabilized, but in the case where starch is not added, it becomes yellow-orange. It was fading.
Even when other starches are used, when the enzyme reaction is strengthened, the degree of formation of both solutions decreases. In addition, glucoamylase shows the same tendency as α-amylase, but the formation effect is poor. When pullulanase is added and reacted, both solutions are not formed regardless of the strength of the reaction.
When α-, β-, and γ-CD were added to starch, fat solution formation was inhibited, and the strength was in the order of γ>β> α. Therefore, it is assumed that fat solution formation becomes difficult when waxy starch is used due to hydrolysis by CGTase and CD formation.

From the above results, the fat solution and solid solution forming ability depending on the type of starch was roughly classified into three systems.
Series 1: Starch that has the ability to form a fat solution by itself and forms a solid solution by the action of CGTase.
System 2: Starch that has the ability to form a fat solution by itself, does not form a solid solution by the action of CGTase, and inhibits the formation of a fat solution.
Series 3: Starch that has the ability to form a solid solution by itself and forms a solid solution even by CGTase action.
Starch belonging to system 1 is a starch comprising a combination of amylopectin and amylose, and starch belonging to system 2 is a starch containing only amylopectin. Moreover, the starch which belongs to 3 type | system | groups is a starch whose main component is amylose.

Furthermore, non-degradable starch (except high amylose starch) and / or low-hydrolysis starch may be used for the formation of fat solution. If the formation of fat solution is insufficient, hydrolyzing enzyme and waxy starch may be combined. It is effective to add ethanol as a supplement.
For the formation of solid solution, high amylose starch and / or highly hydrolyzed starch is used, or addition of ionic materials such as salt, sodium acetate and amino acids to non-degraded starch is effective. In addition, wheat starch and glutinous rice starch have low solid solution forming ability by CGTase.

Next, hydrolysis conditions will be described.
Low partial hydrolysis conditions:
For CGTase, enzyme concentration 0.4-1.0 THU / g starch, reaction pH 5.0-6.5, reaction temperature 35-65 ° C., reaction time 2-24 hours;
For α-amylase, an enzyme concentration of 3.35 to 6.7 U / g starch (a paste refining power measurement Amano method), reaction pH 5.0 to 6.5, reaction temperature 35 to 65 ° C., reaction time 2 to 24 hours;
High partial hydrolysis conditions:
For CGTase, an enzyme concentration of 1.0 to 10 THU / g starch, reaction pH 5.0 to 6.5, reaction temperature 35 to 65 ° C., reaction time 12 to 24 hours;
For α-amylase, the enzyme concentration is 6.7 to 20 U / g starch (a paste refining power measurement Amano method), reaction pH 5.0 to 6.5, reaction temperature 35 to 65 ° C., reaction time 12 to 24 hours. .
However, depending on the conditions, it is expected that a fat solution and a solid solution can be formed even outside the above range. It may be possible to use materials that have been made resistant to digestion by removing low molecular weight components from acid hydrolyzed starch or making various bonds by acid / high temperature treatment.

By the way , in the formation of the fat solution, the amount of ethanol added when using ethanol is usually preferably 5 to 25%, and preferably about 20% .

  The conditions for forming a fat solution using dextrin were examined using commercially available starch hydrolyzate products. As a result, when a product of DE 15 to 40 was used as the acid partial decomposition product, it became a fat solution, but formation of the fat solution was difficult with other dextrins. This is because the mixed low molecular weight carbohydrate is expected to inhibit the formation of fat solution. However, with an acid-decomposed dextrin, there is a possibility that a fat solution can be formed even with a DE of 15 or less. Any enzymatically-decomposed dextrin from which low-molecular-weight carbohydrates are removed may be used for forming a fat solution. In addition, there is a possibility that dextran and other carbohydrates with different binding modes such as branched dextrin and highly branched cyclic dextrin can be applied.

  When about 0.2M sodium chloride is added to the prepared fat solution, a red precipitate is formed, and if this is left standing or centrifuged, a flake-like product is obtained. Moreover, if starch hydrolase such as CGTase is reacted under conditions stronger than the conditions for forming a fat solution, a solid solution is obtained. In addition, it can be understood that addition of an ionic substance is effective for forming a solid solution because a solid solution is formed even when using amino acids such as glycine and sodium glutamate, and proteins such as milk casein in addition to sodium chloride. A similar effect is expected with peptides. Further, solid solutions are easily formed even with ions obtained by neutralizing organic acids such as acetic acid and citric acid with sodium hydroxide.

  As mentioned above, when the fat solution is dried, it becomes powder. Since this powder becomes a red solution when dissolved, it can be used for various food production. The method for drying the fat solution should be an economical method, but spray drying is convenient. Moreover, if it only concentrates, the heat concentration by a utility can etc. can also be utilized.

  In addition to this, starch containing a large amount of amylose can also be used for the preparation of the solid solution. A solid solution can be obtained simply by adding a fat-soluble material to this type of starch, stirring and dissolving with heating, and allowing to stand at room temperature. Moreover, if it is an alkaline and stable fat-soluble material, high amylose corn starch can be solubilized with an alkali, added with the fat-soluble material, and then neutralized to form a solid solution. In the case of this product, the solubility is inferior, so that it is difficult to use it for liquid food. In addition, in the case of a fat-soluble material inferior in alkalinity, it should be neutralized as soon as possible.

  The fat solution and solid solution obtained by the present invention are also effective in stabilizing the fat-soluble material. For example, fading can be effectively suppressed by using a colored fat-soluble material as a sugar wrap. As described above, the sugar wrap of the fat-soluble material has a wide range of use, and can be used mainly in the food field, and also in the fields of cosmetics, medicines and the like. In addition, the method of this invention may utilize starch processed products (chemically modified starch etc.) other than dextrin, soluble fiber, etc.

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

Example 1
Use potato starch as starch, put 150 mg into a 10 mL vial, add 4 mL of 0.2 M acetate buffer (pH 5.0) and 1 mL of an ethanol solution of vitamin E and dye astaxanthin (containing vitamin E 15 mg + dye 15 mg / mL), When dissolved in a boiling water bath, an orange solution could be prepared (formation of a fat solution). As a result of observing this by shaking at 45 ° C. for 12 hours, the dye was uniformly dissolved and dispersed, and the formation of a fat solution was maintained. When treated in the same way without adding potato starch, the dye faded to yellow-orange. This indicates that vitamin E is stabilized by the formation of fat solution.

Example 2
Similar results were obtained in the same manner as in Example 1 except that vitamin D ₂ was used instead of vitamin E.

Example 3
Similar results were obtained in the same manner as in Example 1 except that vitamin K ₁ was used instead of vitamin E.

Example 4
Use corn starch as the starch, add 150 mg to a 10 mL vial, add 4 mL of 0.2 M acetate buffer (pH 5.0) and 1 mL of DHA and dye astaxanthin in ethanol (containing DHA 15 mg + dye 15 mg / mL) in a boiling water bath As a result, an orange solution was prepared (formation of fat solution). As a result of observing this by shaking at 45 ° C. for 12 hours, the dye was uniformly dissolved and dispersed, and the formed fat solution was stably maintained.

Example 5
Use waxy corn starch as starch, add 150 mg to a 10 mL vial, add 4 mL of 0.2 M acetic acid buffer (pH 5.0), and 1 mL of ethanol solution of isoflavone and dye astaxanthin (contains 15 mg of isoflavone + 15 mg / mL of dye) and boil When dissolved in a water bath, an orange solution could be prepared (formation of fat solution). As a result of observing this by shaking at 45 ° C. for 12 hours, the dye was uniformly dissolved and dispersed, and the formation of a fat solution was maintained.

Example 6
Similar results were obtained in the same manner as in Example 5 except that lecithin was used instead of isoflavone.

Example 7
When corn starch was used as the starch and 1 mL of an ethanol solution containing 25 mg of orange powder of “CoQ10” (manufactured by Eulio) was added, a fat solution was formed as in Example 1. However, the solubility of starch was poor and a slight precipitate was formed.

Example 8
The same results were obtained as in Example 1 except that corn starch was used as the starch and 10 mg of octacosanol was used.
In the above examples, when CGTase and / or α-amylase was reacted under low hydrolysis conditions, the viscosity decreased at room temperature and the handling became easy. Furthermore, in the high hydrolysis reaction, when waxy corn starch was used, neither fat solution nor solid solution was formed, but potato starch promoted the formation of solid solution.

Example 9
Place 150 mg of high amylose corn starch in a 10 mL vial, add 4 mL of 0.1N caustic soda to dissolve, add 1 mL of the vitamin E and dye astaxanthin ethanol solution shown in Example 1, and mix with 1N hydrochloric acid. Neutralization gave a solid solution.

According to the present invention, physical properties of a water-insoluble fat-soluble material can be improved, and a fat solution or a solid solution can be formed. Therefore, the fat-soluble material can be widely used in the fields of foods, cosmetics, pharmaceuticals and the like.

Claims (7)

Carbohydrate and fat-soluble materials (excluding carotenoid system) dissolution and / or carbohydrate in a state where the was distributed - in obtaining a fat-soluble material butter solution,
As 1) sugars, potato starch, corn starch, waxy maize starch, wheat starch, tapioca starch, sago starch, using one or two or more of the non-glutinous rice starch and glutinous rice starch, 2) as a fat-soluble material, fat-soluble vitamins (except for carotenoid-based), unsaturated fatty acids, isoflavones, lecithin, CoQ10, policosanol or using any of prostaglandins, 3) by adding the lipophilic materials in the carbohydrate, in a boiling water bath This is dissolved and shaken, and 4) the fat-soluble material is dissolved and / or dispersed in a 5 to 25% ethanol solution. 5) The starch is partially hydrolyzed with α-amylase. A carbohydrate-fat characterized by using a starch low hydrolyzate or a partially hydrolyzed DE 15-40 acid sugar obtained by partial hydrolysis with an acid Manufacturing method of soluble material fat solution . Adding the starch to the fat-soluble materials as sugar mixed, to which α- amylase was added to dissolve the partial hydrolysis reaction in a boiling water bath for from I line, according to claim 1 carbohydrate according - lipophilic The manufacturing method of raw material fat solution. Partial hydrolysis reaction using α-amylase, enzyme concentration 3.35 to 6.7 U / g starch (gel refinement measuring Amano method), reaction pH 5.0 to 6.5, reaction temperature 35 to 65 ° C. The method for producing a saccharide-fat-soluble raw material fat solution according to claim 2 , which is a low partial hydrolysis reaction performed under conditions of a reaction time of 2 to 24 hours. Carbohydrate was prepared in claim 1 Symbol mounting method - a fat-soluble material butter solution, dried to give carbohydrate - lipophilic material mixture dry product or a powder. The dried product or powder thereof according to claim 4 , wherein the drying treatment is spray drying, fluidized bed drying or freeze drying. Carbohydrate state carbohydrate and fat-soluble material was combined mixed - in obtaining a fat-soluble material solid solution, as 1) a carbohydrate, with a high-amylose starch, 2) as a fat-soluble material, fat-soluble vitamins (carotenoids system with excluded), unsaturated fatty acids, isoflavones, lecithin, CoQ10, using either policosanol or prostaglandin, 3) the carbohydrate high amylose starch dissolved by solubilization in an alkaline solution of the lipophilic thereto The ethanol-solution of the raw material is added and mixed, and then neutralized to form a solid solution. 4) Next, the solid solution formed in 3) is separated from the liquid as a solid. A method for producing a solid material . The method for producing a saccharide-lipid soluble material solid solution according to claim 6 , wherein high amylose corn starch is used as the saccharide.