JP2001294768A - Fading inhibitor, fading inhibiting method of food and drink and coloring composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fading inhibitor which has safety and economical efficiency and effectively inhibits fading of food and drink by using more healthful materials, a fading inhibiting method of food and drink using the same, and furthermore a coloring composition difficult to fade. SOLUTION: One or more kinds selected from a carotenoid pigment, an anthraquinone pigment, an anthocyanin pigment, a chalcone pigment, a gardenia blue pigment, and vitamin B2 are brought into contact with a malto oligosaccharide to co-exist therewith.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a discoloration inhibitor containing maltooligosaccharide as an active ingredient, and a method for preventing discoloration of food and drink by effectively adding and containing maltooligosaccharide to the food and drink. And a coloring composition containing maltooligosaccharide.

[0002]

2. Description of the Related Art Various dyes have been used for a long time to enhance the taste of foods and drinks. Recently, however, consumer needs for natural dyes have been increasing. At present, those used as natural pigments are carotenoids,
They can be broadly classified into quinones, flavonoids, porphyrins, diketones, betacyanines, azaphylons, and others.

[0003] In general, many natural dyes are unstable, and are easily oxidized and decomposed by heat, light, pH and the like.
Because of fading and discoloration easily, there were restrictions on its use.

For example, many flavonoid pigments, such as berry pigments, red cabbage pigments, and grape skin pigments, have been used for foods since ancient times, but generally they are not neutral to alkaline. Since it is stable and relatively stable under acidic conditions, it is currently used for acidic foods and drinks.

However, the above-mentioned anthocyanin-based dyes are easily improved in fading or discoloration easily by light, heat, or addition of vitamin C, so that an improvement thereof has been attempted.

[0006] Generally, the phenomenon that the color of food and drink changes during processing and storage has been known for a long time, and is promoted by enzymatic reactions involving enzymes such as polyphenol oxidase and non-enzymatic reactions not involving enzymes. Is done.

[0007] Enzymatic fading / browning is caused by the oxidation and polymerization of the pigment by the action of polyphenol oxidase,
It is said to form a brown melanin pigment, and a method of partially preventing it by heating (branching) or inactivating an enzyme by an enzyme inhibitor is used.

Further, it is considered that non-enzymatic fading and browning are mainly caused by modification of a dye by radicals generated by the Maillard reaction, polymerization cleavage of sugar, or autoxidation of lipid. To prevent this, removal of oxygen by glucose oxidase and addition of sulfite are effective (Mitsuo Namiki et al., Modern Food Chemistry, 89
-117, Sankyo Publishing (1989)).

For example, a method of adding a flavonoid such as rutin to an anthocyanin dye (Japanese Patent No. 1097)
No. 500) and a method of adding chlorogenic acid (Patent Publication No. 1633753) have been proposed, but rutin and chlorogenic acid are very expensive, and complicated treatment and storage in terms of solubility and stability. An operation is required, and a method of preventing fading by a cheaper and simpler method has been strongly desired.

[0010]

SUMMARY OF THE INVENTION The present invention provides safety and economy in view of the problems of the prior art,
An anti-fading agent that effectively prevents the fading of foods and drinks using a healthier material, and a method of preventing fading of foods and beverages using the same, and a coloring composition that has good storability and does not easily fade. The purpose is to provide.

[0011]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventor has surprisingly found that by adding maltooligosaccharides in an appropriate amount, the fading of foods and beverages containing a specific pigment can be achieved. Finding that it can be effectively prevented,
The present invention has been completed.

That is, the anti-fading agent of the present invention comprises
Noid pigments, anthraquinone pigments, anthocyanins
Pigments, chalcone pigments, gardenia blue pigments, and vitamins
B _TwoDiscoloration inhibitor for one or more dyes selected from
Which contains maltooligosaccharides as an active ingredient.
And features.

[0013] By adding the anti-fading agent of the present invention in food or drink, carotenoid dyes, anthraquinone dyes, anthocyanin dyes, chalcone based dyes, gardenia blue dye, and one or more dyes selected from vitamin B ₂ Can be effectively prevented from fading.

Further, anti-fading method food or beverage of the present invention, containing carotenoid dyes, anthraquinone dyes, anthocyanin dyes, chalcone based dyes, gardenia blue dye, and one or more dyes selected from vitamin B ₂ Characterized in that maltooligosaccharides are added to the foods and drinks to be made.

The anti-fading method food or beverage of the present invention, food containing carotenoid dyes, anthraquinone dyes, anthocyanin dyes, chalcone based dyes, gardenia blue dye, and one or more dyes selected from vitamin B ₂ Goods
By adding maltooligosaccharides, the discoloration of these pigments can be prevented and the color tone of the food or drink can be maintained.

In the method for preventing fading of food and drink of the present invention,
It is preferable that the pigment and maltooligosaccharide are mixed in advance and then added to the food or drink. Further, it is preferable that maltooligosaccharide is contained in the food or drink in an amount of 0.2 to 90% by mass.

Furthermore, the coloring composition of the present invention, carotenoid dyes, anthraquinone dyes, anthocyanin dyes, chalcone based dyes, gardenia blue dye, and the one or more dyes selected from vitamin B _2, maltooligosaccharides And is characterized by containing.

The coloring composition of the present invention comprises a carotenoid dye, an anthraquinone dye, an anthocyanin dye,
Chalcone based dyes, and gardenia blue dye, and one or more dyes selected from vitamin B _2, by the coexistence of the maltooligosaccharides, in contact, to prevent the fading of these dyes, even after long-term storage discoloration It is difficult to perform, and the color tone can be maintained.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following description, "%" means "% by mass" unless otherwise specified. The maltooligosaccharide used in the present invention refers to a glucose polymerization degree containing one or more α-1,4 glucoside bonds in a molecule such as maltose, maltotriose, maltotetraose and the like.
The above oligosaccharides, preferably having a glucose polymerization degree of 2
It is an oligosaccharide having a polymerization degree of from 3 to 7, more preferably from 3 to 7.

In the present invention, the above maltooligosaccharides may be used alone or as a mixture of maltooligosaccharides having different degrees of polymerization (hereinafter, referred to as a maltooligosaccharide mixture). In the present invention, a maltooligosaccharide mixture is more preferably used. Such maltooligosaccharide mixtures include maltose 10 to 25%, maltotriose 50 to 65%, maltotetraose 5 to 15%, and pentasaccharide or higher sugars such as maltopentaose and maltohexaose 5 to 20%. Those containing are preferred.

The maltooligosaccharide used in the present invention can be prepared by a known method. For example, a method of fractionating and purifying a starch liquefied liquid after a saccharification reaction by reacting a maltotetraose-forming enzyme with a debranching enzyme, if necessary, or while performing the saccharification reaction (Japanese Patent Application Laid-Open No. Sho 64)
No. 16596) and a method of supplying a liquefied starch solution to a reactor filled with immobilized maltooligosaccharide-forming amylase (Japanese Patent Publication No. 6-73466).

The anti-fading agent of the present invention may contain other components which do not adversely affect the anti-fading effect, in addition to the above maltooligosaccharides. That is, the saccharide (syrup) prepared by the above method may contain a monosaccharide such as glucose in addition to the maltooligosaccharide, but the syrup (hereinafter, referred to as maltooligosaccharide syrup) as it is. ) May be used, and if necessary, a maltooligosaccharide having a desired degree of homopolymerization may be separated (chromatographic fractionation, fermentation treatment with yeast or the like, enzyme treatment, etc.) and used. However, when the maltooligosaccharide syrup is used as it is, it is preferable that the composition is such that the total amount of each maltooligosaccharide is 50% or more.

The form of the anti-fading agent of the present invention includes a syrup-like form obtained by the above method, a lyophilized form,
Needless to say, it may be in any form such as a powder or a granule.

By using the anti-fading agent of the present invention,
Pigments that can effectively prevent fading are carotenoid pigments such as β-carotene and annatto pigment, anthraquinone pigments such as cochineal pigment and lac pigment, purple corn pigment, elderberry pigment, red cabbage pigment, grape skin pigment, and grape. Anthocyanin pigments such as fruit juice pigments,
Safflower yellow pigment, safflower red pigment chalcone pigment,
Gardenia blue pigment, vitamin B ₂ (hereinafter, ~
Are collectively referred to as a dye group. ).

Among the above dyes, dyes that can particularly effectively prevent fading are anthocyanin dyes and carotenoid dyes.

The dyes selected from the above-mentioned dye groups may be those already contained in food materials or those added as coloring agents.

The method for preventing fading of foods and beverages of the present invention is very simple and effective in fading by contacting and coexisting maltooligosaccharides with foods and beverages containing one or more pigments selected from the above pigment group. This is a method of preventing progress.

The food or drink to which the color fading prevention method of the present invention is applied is not particularly limited as long as the food or drink contains one or more dyes selected from the above-mentioned dye group, and examples thereof include teas, soft drinks, Milk drinks, beverages such as liqueurs, candy, jelly, Japanese and Western confectionery such as Japanese confectionery, dairy products such as yogurt, ice cream, processed meat products such as ham and sausage, processed fish products such as kamaboko, naruto, mochi and Examples include processed starches such as noodles, pickles, processed foods and ready-to-eat foods.

The method for preventing fading of the present invention is preferably applied to beverages, processed meat products, processed marine products, and processed starch products among the above-mentioned foods and drinks. Since maltooligosaccharides have a low sweetness, for example, when applied to processed meat products, processed marine products, and processed starch products, discoloration can be effectively prevented without significantly affecting the taste of these foods. Furthermore,
As shown in the examples described below, the anti-aging effect of starch and the effect of preventing protein denaturation of maltooligosaccharide can be expected to improve the preservability of food.

The method of using the maltooligosaccharide as the anti-fading agent of the present invention is not particularly limited as long as the maltooligosaccharide contacts and coexists with a food or drink containing one or more pigments selected from the above-mentioned pigment group. Instead, an addition method suitable for the actual conditions of the manufacturing process of various foods and beverages can be adopted. Therefore, when mixing the raw materials of each food and drink, maltooligosaccharides may be added as they are, or maltooligosaccharides may be added after processing, but one or more pigments selected from the above pigment group, and maltooligosaccharides Are preferably mixed and dissolved or dispersed in advance, and this mixture is preferably added.

The amount of maltooligosaccharide is not particularly limited as long as it does not impair the original taste and flavor of the food or drink as a base, but it is generally preferable to add 0.2 to 90%, preferably 1 to 30%. More preferably, it is added. If the amount of maltooligosaccharide is less than 0.2%, the effect of preventing discoloration cannot be sufficiently exerted, which is not preferable.
It is not preferable because the texture such as melting in the mouth is reduced.

For example, when added to beverages, 0.8 to 3
0% is preferably added, and when added to processed meat products or processed marine products, it is preferable to add 1 to 7%.

The coloring composition of the present invention contains one or more dyes selected from the above dye groups and maltooligosaccharides. The maltooligosaccharide used here may be any of the above-mentioned maltooligosaccharides, maltooligosaccharide mixtures, and maltooligosaccharide syrups.

In the coloring composition of the present invention, malto-oligosaccharide (solid content) is 20 to 7 with respect to dye 1 in a mass ratio.
It is preferred to contain 50.

The coloring composition of the present invention can be obtained as follows. For example, a coloring composition in a solution state can be obtained by mixing (dissolving and dispersing) one or more dyes selected from the above-described dye group and maltooligosaccharides by adding water as necessary. . Further, one or more dyes selected from the dye group, and maltooligosaccharides,
A powdery coloring composition can be obtained by dissolving or dispersing in a suitable solvent, and spray-drying or freeze-drying this.

[0036] The mechanism of action of the addition of maltooligosaccharides in the present invention relating to the prevention of discoloration of the above dye group has not been fully elucidated, but maltooligosaccharides mainly have an action of capturing radicals generated by light or heat. It is thought to be due to

[0037]

The present invention will be specifically described below with reference to examples. In the following Examples 1 to 3, maltooligosaccharide syrup (trade name: Fujioligo # 450, manufactured by Nippon Shokuhin Kako Co., Ltd.) in which maltotetraose is a main component sugar (50% or more in terms of solid content), In Example 4, maltotriose was a maltooligosaccharide syrup (trade name: Fuji Oligo # 360, manufactured by Nippon Shokuhin Kako Co., Ltd.) having a composition of main component sugar (60% or more in terms of solid content). In Example 5, A maltooligosaccharide syrup (trade name: Fujioligo G67, manufactured by Nippon Shokuhin Kako Co., Ltd.) having a composition of maltohexaose and maltoheptaose as main component sugars (40% or more in terms of solid content) was used.

Example 1 As the pigments, mainly carotenoid pigments (β-carotene, gardenia yellow), anthraquinone pigments (cochineal pigment), chalcone pigments, mainly pigments mainly used in Japan at present. Using one kind of pigment (safflower yellow pigment), two kinds of anthocyanin pigments (purple corn pigment, elderberry pigment), gardenia blue pigment as other pigment, and vitamin B ₂ which is also used as a food coloring agent The following tests were performed.

Samples were prepared by adding each of the above pigments to a 5% fructose-glucose solution at the ratios shown in Table 1, and each sample was further added to a 3% (in terms of solids) maltooligosaccharide syrup (in terms of maltooligosaccharide solids). 2.4%), sugar,
Test samples were prepared by adding fructose glucose, dextrin, or trehalose.

[0040]

[Table 1]

Each test sample was placed in sunlight and the color difference was measured over time to examine the degree of fading of each dye.
Further, the fading of the purple corn dye and the elderberry dye under a fluorescent lamp of 1,000 lux was also measured.

In the color difference measurement, the Lab value of each test sample was measured by using a colorimeter (“Model-946”) based on pure water.
3 ", manufactured by Nippon Denshoku Industries Co., Ltd. (the same applies hereinafter). The results are shown in FIGS. 5 and 6
(A) is the color difference when stored under sunlight,
(B) shows a color difference when stored under irradiation of a fluorescent lamp.

As shown in FIGS. 1 and 2, carotenoid pigments (β-carotene, gardenia yellow pigment) include:
It can be seen that the maltooligosaccharide-added group has a smaller color difference and has a relatively good color tone as compared with the other test groups.

As shown in FIG. 3, similarly, in the anthraquinone-based dye (cochineal dye), the maltooligosaccharide-added group showed a smaller color difference and had a relatively good color tone as compared with the other test groups. I understand.

As shown in FIG. 4, similarly, in the chalcone pigment (safflower yellow pigment), the maltooligosaccharide-added group had a smaller color difference and had a relatively good color tone compared to the other test groups. I understand.

As shown in FIGS. 5 and 6, similarly, in the anthocyanin-based dyes (purple corn dye and elderberry dye), the maltooligosaccharide-added group showed a smaller color difference and a better color tone than the other test groups. You can see that it is done.

As shown in FIG. 7, similarly, in the gardenia blue pigment, the maltooligosaccharide-added group has a smaller color difference and has a relatively good color tone as compared with the other test groups.

As shown in FIG. 8, similarly, in the case of vitamin B ₂ , it can be seen that the maltooligosaccharide-added group has a small color difference and is relatively well preserved in color tone as compared with the other test groups.

Example 2 A commercially available carbonated beverage containing the raw materials shown in Table 2 (pH 2.8,
Brix 12.6) and orange juice (pH 3.5)
5, Brix 8.0), 1% or 3% (in terms of solid content) for each sample, using the group without sugar as a control.
Maltooligosaccharide syrup (0.1 in maltooligosaccharide conversion)
8 or 2.4%), sugar, fructose or fructose glucose were added to prepare test samples.

[0050]

[Table 2]

Each test sample was placed under a fluorescent lamp of 1,000 lux, and the color difference was measured over time to examine the degree of fading of each test sample. Further, the absorbance (carbonated drink: 525 nm, orange juice: 455 nm) of each test sample was measured over time, and the absorbance residual ratio was determined by the following formula (1).

[0052]

(Equation 1)

The results are shown in FIGS. The pH of each test sample before and after the storage test was measured to confirm that there was no change, and it was confirmed that the discoloration preventing effect was not due to pH. 9A and 9A show the color difference, and FIG. 9B shows the residual absorbance.

As shown in FIG. 9 (a), with respect to the carbonated beverage, it can be seen that the maltooligosaccharide-added group has a smaller color difference and has a relatively better color tone than the other test groups. Similarly, as shown in FIG.
Compared with the other test groups, the maltooligosaccharide-added group has a higher absorbance retention rate, indicating that the color tone is preserved relatively well.

As shown in FIG. 10 (a), with respect to orange juice, it can be seen that the maltooligosaccharide-added group has a smaller color difference and is relatively well preserved in color tone as compared with the other test groups. As shown in FIG. 10 (b), the maltooligosaccharide-added group had a lower absorbance retention rate than the other test groups, but this turned brown during the storage test period in all test samples. This is because the discoloration increased the absorbance, and the less discolored the sample, the lower the absorbance residual rate. That is, it can be seen that the maltooligosaccharide-added group has a lower absorbance residual ratio and is relatively well preserved in color tone as compared with the other test groups.

Example 3 (Kamaboko) 100 parts by mass of frozen surimi (hereinafter simply referred to as "parts")
The ice and 7 parts of ice were slurried with a food processor, and 3 parts of salt were added and further salted. Add the starch 10 to this salted surimi.
, 1 part of sodium glutamate, 5 parts of water and 10 parts of egg white were added and further mixed.

To a solution prepared by dissolving 0.5 part of the cochineal pigment preparation in 5 parts of hot water, 5 parts of maltooligosaccharide syrup (2.9 parts in terms of solid content of maltooligosaccharide) was added, and the mixture was sufficiently stirred and cooled. The coloring of the test plot was used. On the other hand, as a control group, no sugar was added (control group 1),
A sample in which sorbitol syrup was added instead of maltooligosaccharide syrup (control group 2) and a sample in which sugar was added instead of maltooligosaccharide syrup (control group 3) were prepared in the same manner as described above.

Then, after adding each of the above coloring agents to the above-mentioned surimi and mixing, each surimi is packed in a casing and molded, boiled at 85 ° C. for 30 minutes, cooled with cold water and cooled in a test section and each control section. I got kamaboko.

Each kamaboko is wrapped in plastic wrap and refrigerated (5
(Irradiation with fluorescent light) at 7 ° C for 7 days. Separately, half of the surface of each kamabo was shielded from light with aluminum foil, wrapped in wrap from above, and stored in the same manner.

The degree of fading of the dye was evaluated by visual observation and color difference measurement. The visual evaluation was performed by comparing the color with the light-shielded portion. On the other hand, the color difference was measured with a colorimeter. A sensory test was also performed 7 days after storage.

The results of the visual evaluation and the results of the sensory test are shown in Table 3, and the results of the color difference measurement are shown in FIG. FIG. 11A is a graph showing measured values of color difference, and FIG. 11B is a graph of the measured values.

[0062]

[Table 3]

As shown in Table 3, in the test group to which maltooligosaccharide was added, it was found that the fading of the cochineal dye was suppressed. Also, the addition of maltooligosaccharides does not affect the texture and flavor of Kamaboko,
It can be seen that the storage stability has been improved.

On the other hand, FIG. 11 also shows that the change in the color difference is smaller in the test group than in the other control groups, and that the fading of the cochineal dye is suppressed.

Example 4 (Uguisu mochi) At the compounding ratio shown in Table 4, first, the respective raw materials except for the safflower yellow pigment and the gardenia blue pigment were mixed, and the dough temperature was set to 80 with an encrusting machine.
The mixture was heated and stirred up to ° C. After cooling, safflower yellow pigment and gardenia blue pigment were added and kneaded to obtain respective rice cake dough.
This rice cake dough is divided into 20 g portions, and bean paste 2 prepared separately
Then, 0 g was encased to obtain a rice cake. After packaging each Uguisu mochi in a transparent container (made of polystyrene),
(Irradiation with a fluorescent lamp). Twelve experienced panelists evaluated the degree of visual fading and also performed a sensory test. Table 5 shows the results.

[0066]

[Table 4]

[0067]

[Table 5]

As shown in Table 5, it can be seen that the discoloration (discoloration) of safflower yellow pigment and gardenia blue pigment was suppressed in the test group to which maltooligosaccharide was added, as compared with the control group. In addition, the texture was soft and smooth, and the evaluation was very favorable.

Example 5 (Egg fried) After mixing the respective raw materials at the mixing ratios shown in Table 6, the fried egg was prepared by a conventional method. Take this, roll it up, let it cool down while keeping its shape, wrap it in a wrap, put it in a plastic bag, freeze it (-20 ° C, dark room) and store it for 30 days, then refrigerate it (5 ° C, fluorescent light irradiation) For 3 days. And
The degree of fading was visually evaluated, and a sensory test was also performed. Table 7 shows the results.

[0070]

[Table 6]

[0071]

[Table 7]

As shown in Table 7, the test group to which maltooligosaccharide was added had a better color tone than the control group. In addition, there was no water separation after storage, and it was soft and full-bodied with no deterioration in quality.

[0073]

As described above, according to the present invention,
Carotenoid dyes, anthraquinone dyes, anthocyanin dyes, the chalcone based dyes, gardenia blue dye, and food or drink containing one or more dyes selected from vitamin B _2, discoloration of the present invention as an active ingredient maltooligosaccharides By adding the inhibitor, the fading of the dye promoted by the stimulus such as light or heat is effectively suppressed, and the color tone of the food or drink can be favorably maintained. In addition, maltooligosaccharides have a low sweetness, so that they can be applied to foods and drinks that do not want to be sweetened very much. Furthermore, the deterioration prevention of the quality of food and drink can be suppressed and the preservability of food and drink can be improved by the effect of malto-oligosaccharide on preventing starch aging and protein denaturation.

[Brief description of the drawings]

BRIEF DESCRIPTION OF DRAWINGS FIG. 1 is a table showing the results obtained by adding a β-carotene pigment and each sample to a 5% fructose glucose solution and measuring the color difference over time when stored under sunlight irradiation.

FIG. 2 is a table showing the results obtained by adding a gardenia yellow pigment and each sample to a 5% fructose-glucose solution and measuring the color difference over time when stored under sunlight irradiation.

FIG. 3 is a table showing the results obtained by adding a cochineal pigment and each sample to a 5% fructose-glucose solution, and measuring the color difference over time when stored under sunlight irradiation.

FIG. 4 is a table showing the results obtained by adding safflower yellow pigment and each sample to a 5% fructose-glucose solution and measuring the color difference over time when stored under sunlight irradiation.

FIG. 5 is a chart showing the results of measuring the color difference over time when a purple corn pigment and each sample were added to a 5% fructose-glucose solution and stored under irradiation of a fluorescent lamp or sunlight.

FIG. 6 is a table showing the results obtained by adding an elderberry pigment and each sample to a 5% fructose-glucose solution and measuring the color difference over time when stored under fluorescent light or sunlight.

FIG. 7 is a table showing the results obtained by adding a gardenia blue pigment and each sample to a 5% fructose-glucose solution and measuring the color difference over time when stored under sunlight irradiation.

FIG. 8 is a table showing the results of measuring the color difference over time when vitamin B ₂ and each sample were added to a 5% fructose glucose solution and stored under sunlight irradiation.

FIG. 9 is a chart showing the results of measuring the color difference and the residual ratio of absorbance over time when each sample was added to a commercially available carbonated beverage and stored under irradiation of a fluorescent lamp.

FIG. 10: Each sample is added to commercially available orange juice,
5 is a table showing the results of measuring the color difference and the residual ratio of absorbance over time when stored under irradiation of a fluorescent lamp.

FIG. 11 is a table showing the results of measuring the color difference over time when a cochineal dye and each sample were added to kamaboko and stored at 5 ° C. under irradiation with a fluorescent lamp.

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Claims (5)

[Claims] 1. A carotenoid dyes, anthraquinone dyes, anthocyanin dyes, chalcone based dyes, gardenia blue dye, and anti-fading agent to one or more dyes selected from vitamin B _2, active ingredient maltooligosaccharides An anti-fading agent characterized by containing 2. A carotenoid dyes, anthraquinone dyes, anthocyanin dyes, chalcone based dyes, a food or drink containing a gardenia blue colorant, and one or more dyes selected from vitamin B _2, the addition of maltooligosaccharides A method for preventing discoloration of food and drink characterized by the following. 3. The method for preventing fading of food and drink according to claim 2, wherein the pigment and maltooligosaccharide are mixed in advance and then added to the food or drink. 4. The maltooligosaccharide is added to a food or drink in an amount of 0.2 to 0.2%.
The method for preventing fading according to claim 2 or 3, wherein 90% by mass is contained. 5. A carotenoid dyes, and anthraquinone dyes, anthocyanin dyes, chalcone based dyes, gardenia blue dye, and one or more dyes selected from vitamin B _2, characterized in that it contains a maltooligosaccharides Composition for coloring.