JP2000152759A - Edible composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a powder edible composition obtained from pigmented rice by a simple method, especially an edible composition suitable as a pigment. SOLUTION: This edible composition comprises anthocyanin originated from rice and starch, and the edible composition is obtained by treating pigmented rice or pigmented rice bran with amylase.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an edible composition. More specifically, the present invention relates to an edible composition containing rice-derived anthocyan and preferably used as a pigment.

[0002]

2. Description of the Related Art Pigmented rice having a red or purple black color is used as a raw material for red rice or red wine. Pigment of pigmented rice is present only in the outer hull, and thus the pigment is removed when the rice is polished.
Therefore, for applications utilizing the color of pigmented rice, it can only be used in the form of brown rice. However, brown rice has problems in taste and digestibility, and its use is limited. Therefore, if the pigment of pigmented rice can be provided as a powder pigment, it can be used not only for red rice and red wine, but also for various foods other than rice.

[0003] As a vegetable powdery pigment, those obtained from potatoes and the like are known, and these are used in edible applications because they are superior in safety to synthetic pigments. These pigments are produced by extracting pigments from plants, adding starch or polysaccharide as a powdering agent, and drying and powdering. However, these methods are complicated, and in the case of pigmented rice, it is desirable to produce a pigment powder by a simpler method.

[0004] Even if the pigmented rice is crushed as it is to form a powder,
The pigment portion of the outer skin is hard to disperse in the whole powder, and does not become a uniform powder pigment. In addition, the powder produced in this way has a large amount of water-insoluble components even if it is going to be dissolved in water, and does not become a transparent pigment liquid, and cannot be used for applications requiring transparency. The same applies even if it is hot water.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a powdered edible composition obtained from pigmented rice by a simple method, especially an edible composition suitable as a pigment.

[0006]

Means for Solving the Problems The present inventor treated starch with an enzyme to solubilize starch, and dried the solubilized component to obtain a uniform pigment powder. The present inventors have found that they can be used as colored and insoluble dyes, and have completed the present invention.

That is, a first aspect of the present invention is an edible composition comprising a rice-derived anthocyan and starch. The second present invention is an edible composition obtained by treating pigmented rice or pigmented rice bran with a starch-degrading enzyme. A third aspect of the present invention is a water-soluble edible composition obtained by treating pigmented rice or pigmented rice bran with a starch-degrading enzyme to remove water-insoluble components. The fourth invention is a water-insoluble edible composition obtained by treating pigmented rice or pigmented rice bran with a starch-degrading enzyme to remove water-soluble components. These edible compositions are preferably provided as a powder. In addition, these edible compositions are suitable as edible pigments.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The edible composition of the present invention comprises rice-derived anthocyan and starch. A composition comprising potato-derived anthocyan and starch is known, but a composition comprising rice-derived anthocyan is not known.

The edible composition of the present invention is preferably obtained by treating pigmented rice or pigmented rice bran with an amylolytic enzyme in the presence of water. Examples of pigmented rice include purple and black rice,
There is no particular limitation. Although rice may be used as it is, it is preferable to use it after being ground to some extent from the viewpoint of the efficiency of enzyme treatment.

As amylolytic enzymes, α such as B. subtilis
-Amylase and the like can be preferably used, but are not limited thereto. The enzyme is preferably active at room temperature to 120 ° C, more preferably at 50 to 110 ° C. The amount of the enzyme to be added is not particularly limited, but is usually 0.1 to 5 parts by weight based on 100 parts by weight of rice.

In the enzyme treatment, water and an enzyme are added to the dyed rice as a raw material, and the mixture is treated at a desired temperature for a desired time. The enzyme may be added after heating to the desired temperature. The amount of water is not particularly limited, but is usually 100 to 1000 parts by weight based on 100 parts by weight of rice. The pH may be determined according to the optimum pH of the enzyme to be used, and is usually pH 4 to 7. The treatment temperature may be appropriately determined according to the activity of the enzyme, but is preferably from room temperature to 120 ° C, more preferably from 80 to 110 ° C. As the enzymatic reaction proceeds, the rice dispersion becomes a paste-like liquid with a low viscosity containing insolubles. The treatment time depends on the temperature, but is preferably 2 minutes to 2 hours, more preferably 10 to 40 minutes. When the enzyme treatment is completed, deactivate the enzyme. Usually, it is deactivated by heating to a temperature exceeding 120 ° C.

The enzyme-treated solution of the dyed rice thus obtained is separated into a water-soluble component and a water-insoluble component by ordinary solid-liquid separation means such as filtration and centrifugation. The water-soluble component is dried by a means such as heat drying, hot-air drying, spray drying, vacuum drying, freeze-drying, and the like, and pulverized as necessary to obtain a powdery water-soluble edible composition. This composition consists mainly of rice-derived anthocyan dyes and starch, which acts as a powdering agent. The water-insoluble component is also colored, and a powdery water-insoluble edible composition can be obtained by drying by the same means.

The edible composition of the present invention can be used as an edible pigment. For example, it can be used as a coloring agent for red rice or colored sake. In addition, it can be used as a coloring agent not only for food made from rice but also for other foods such as juice. Further, since the composition of the present invention contains a large amount of polyphenol, it can be eaten as it is as a health food.

[0014]

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to these examples. Example 1 10 g of purple-black rice harvested in 1997 was coarsely pulverized with a pulverizer, and 100 ml of water and α-amylase were added to rice in an amount of 0.2 g.
% By weight and heated at 110 ° C. for 5 minutes. Then 12
The enzyme was inactivated by treatment at 2 ° C. for 10 minutes.
After cooling, the insolubles were filtered, the aqueous solution was concentrated under reduced pressure, and the insolubles were directly dried in vacuo. Both dried products were pulverized to obtain a black pigment powder. The amount of the water-soluble dye was 7.6 g, and the amount of the insoluble dye was 2.3 g.

Example 2 10 g of purple and black rice was roughly ground, 100 ml of water was added, and the mixture was heated to produce a porridge. While the porridge was hot, α-amylase was added to the rice in an amount of 0.5% by weight, heated at 80 ° C. for 20 minutes, and liquefied. After inactivating the enzyme, the treatment solution is filtered,
The aqueous solution was dried and powdered with a laboratory spray dryer, and the insoluble matter was dried under vacuum to obtain a dye. The yield was 7.7 for the water-soluble dye.
g, insoluble dye was 2.2 g.

Example 3 A water-soluble dye and an insoluble dye were obtained according to Example 1 using 10 g of rice bran obtained by polishing purple and black rice. The yield was 1.2 g for the water-soluble dye and 8.8 g for the insoluble dye.

[0017]

The edible composition of the present invention can be produced from pigmented rice by a very simple process, and can be used not only as a highly safe pigment but also as a health food.

Claims (6)

[Claims] 1. An edible composition comprising rice-derived anthocyan and starch. 2. An edible composition obtained by treating pigmented rice or pigmented rice bran with an amylolytic enzyme. 3. A water-soluble edible composition obtained by treating pigmented rice or pigmented rice bran with a starch-degrading enzyme to remove water-insoluble components. 4. A water-insoluble edible composition obtained by treating pigmented rice or pigmented rice bran with an amylolytic enzyme to remove water-soluble components. 5. The edible composition according to claim 3, which is dried into a powder. 6. The composition according to claim 1, which is an edible dye.