JP2003159027A - Method for coloring food with potato anthocyanine - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for coloring a food with potato anthocyanine capable of coloring various foods (including foodstuffs) especially in red color by using the dye of an anthocyanine-containing potato. <P>SOLUTION: A potato variety having improved practical properties such as color density, blight resistance and yield is prepared by the crossbreeding of a potato containing anthocyanine in the skin or tuber such as a common cultivated variety e.g. Solanum tuberosum ssp. andigena L. or S. phureja Juz, et Buk., a heterologous cultivated variety or species derived therefrom. A food is colored with an anthocyanine dye extracted from the potato with water or hydrated ethanol under acidic or neutral condition. <P>COPYRIGHT: (C)2003,JPO

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to various foods (including foods) using an anthocyanin-containing potato pigment.
The present invention relates to a method for coloring foods with potato anthocyanins, which can be colored, especially red. 2. Description of the Related Art Conventionally, a synthetic colorant represented by Red No. 102 has been used to stably color food in red. However, the demand for anthocyanin-based pigments, which are natural pigments, has been increasing due to the increase in safety and health consciousness. Currently, there are many types of anthocyanin pigments used for coloring foods, such as red cabbage pigment, perilla pigment, purple potato pigment, and berry pigment, but most of them have strong purple in the weakly acidic region. The desired red coloring could not be achieved. On the other hand, the red radish-derived anthocyanin dye specifically develops a red color in a weakly acidic region, and there is no problem regarding coloring. However, this anthocyanin pigment has a strong radish odor derived from the raw material, making it difficult to deodorize and remove the final pigment product, and tends to avoid coloring food. [0003] Therefore, the present invention is capable of coloring food in red in a weakly acidic region, has almost no odor derived from raw materials, and has an odor in terms of use in food. The purpose is to propose a method that does not show the effect of. [0004] The present invention has been proposed in view of the above, and is a potato containing solanum tuberosum ssp. Andigena L. and S. phurej containing anthocyanins in the skin and meat.
a From common or heterogeneous cultivars such as Juz. et Buk., or from varieties that have been bred and bred based on them to improve practical properties such as pigment concentration, disease resistance and yield, under acidic or neutral conditions The present invention relates to a method for coloring food with potato anthocyanin, characterized in that the food is colored with an atocyanine pigment extracted with water or aqueous ethanol. [0005] Red cabbage, purple sweet potato, etc.
Even after cutting to extract the pigment, the color of the pigment (red cabbage pigment, murasakiimo pigment) due to oxidation is slow,
Has no effect on pigment extraction or production. However, as described above, these pigments have a problem that the purple color becomes strong in a weakly acidic region and the expected red coloring cannot be achieved. On the other hand, it has been found that the anthocyanin dye contained in the anthocyanin dye-containing potato, which is a target of the present invention, can realize bright red coloring in a weakly acidic region and has almost no odor derived from the potato. However, in potatoes, discoloration and fading of the pigment due to the oxidase begin immediately after the cutting. This is because an oxidizing enzyme such as polyphenol oxidase (tyrosinase) contained in potato tubers reacts oxygen in the air with an anthocyanin dye to easily discolor and decompose. Therefore, a method for efficiently extracting an anthocyanin dye contained in an anthocyanin dye-containing potato and producing an extract or a method for producing a pigment preparation is performed as follows. First, mud and the like on the surface of the potato tubers containing an anthocyanin pigment are washed with running water. Next, it is cut by a cutter, and the cut potato is immersed in a dye extraction solution tank to extract an anthocyanin dye. In this case, it is important that the cut potatoes are directly charged into the dye extraction solution tank. This is to minimize the time that the cut potato slices are exposed to the air, prevent discoloration and decomposition by polyphenol oxidase, increase the extraction efficiency of the dye, and prevent discoloration during the drying process of the residue. It is. In the above-mentioned extraction step, the dye extraction solution is acidic or neutral water or hydrous ethanol.
An acidic solution having a H of 2.0 to 5.0 is desirable, and a pH of around 3.0 is most preferred. When the dry powder is used for food, livestock feed and fertilizer at pH 2.0 or lower,
Evils are caused by the high acidity. Further, in an alkaline solution, the anthocyanin dye becomes unstable and the dye is liable to be depleted due to self-decomposition. Examples of the acid that can be used for preparing such an acidic solution include about 0.3 to 5.0% of a mineral acid such as sulfuric acid and hydrochloric acid, and an organic acid such as citric acid and lactic acid. In particular, when the residual dry powder is used as food or livestock feed, it is most preferable to use about 3% of an organic acid. [0008] Further, the extraction time (immersion time in the dye extraction solution) is preferably about 12 to 72 hours, and the temperature (liquid temperature of the dye extraction solution) is preferably about 0 to 40 ° C. More preferable conditions include an extraction time of 24 to 4 hours.
The conditions are 8 hours and a temperature of 15 to 25 ° C. The dye extract thus obtained may be treated in accordance with a conventional method for producing an anthocyanin dye. That is, first, a solid-liquid separation and filtration using a filter aid are performed from the pigment extract to produce a clear extract from which insolubles have been removed. Next, the anthocyanin dye in the clear orange extract was converted to a non-polar porous polymer resin such as Amb.
erlite XAD-7 (manufactured by Organo) and styrene-divinylbenzene resin such as HP-20 (manufactured by Mitsubishi Kasei Co.) Elution is performed with a solvent such as ethyl alcohol. The eluate is concentrated by a known means such as vacuum concentration to obtain a potato anthocyanin dye concentrate. Further, at least one of sorbitol, reduced starch saccharified product, dextrin, trehalose, etc. is added to the concentrate to stabilize the preparation, an organic acid such as citric acid is added, and ethyl alcohol is added for preservation. Thus, a potato anthocyanin pigment preparation is prepared. [0010] The foods to be colored with the potato anthocyanin dye extract or the potato anthocyanin dye preparation thus prepared include soft drinks, spirit drinks, and the like.
Wheat flour products, confectionery, frozen desserts, seasonings, oils and fats, dairy products, frozen and chilled foods, fish paste products, processed meat products, soybean processed products, pickles, boiled foods, and the like, or these foodstuffs can be mentioned. And even if these foods are in a weakly acidic region such as umeboshi, and are preserved for a long time, they are colored by the potato anthocyanin dye prepared in the present invention. The prepared food can keep the food red without becoming purple. In addition, there is almost no odor derived from potato, and there is no odor-related effect on use in foods. An embodiment of the present invention will be described below. [Production of Potato Anthocyanin Dye Preparation] (Step 1) Immediately after washing 4000 kg of colored potato tubers with running water, the tubers are sterilized (chlorine concentration 100 ppm) and cut (10 mm × 10 mm or less). Immersed in an acidic solution (400 liters of 3% citric acid aqueous solution, around pH 3, at room temperature) for 24 hours, then solid-liquid separated (100 mesh filter cloth)
did. A crude extract dye solution (5000 liters) and an intermediate residue were obtained. (Step 2) The intermediate residue obtained in the above step 1 was washed with water 10 times (batch method 400 liter). A washing crude extraction dye solution (4000 liters) and a dye extraction residue were obtained. (Step 3) The crude extract pigment solution obtained in the above step 1 and the washed crude extract pigment solution obtained in the above step 2 are mixed (total amount: 9000 liters), and filtered by filter press (filtration aid). 9 kg), purified (50 liter column of non-polar porous polymer resin), passed through, and washed with water (200
Liters). 85% V /
Elution was carried out using 50 liters of a V ethyl alcohol aqueous solution. Then, it was washed with water (50 liters). A dye eluate (50 l) and a water wash (50 l) were obtained. (Step 4) The dye eluate obtained in the above step 3 and the washing solution are mixed (total amount: 100 liters), concentrated under reduced pressure (60 ° C.), and the obtained dye concentrate (10 kg) is added. Formulation adjustment (dye concentration adjustment: dye formulation absorbance 50, reduced starch syrup 25%, ethyl alcohol 15%, citric acid (crystal)
5%). Thereafter, sterilization (70 ° C., 30 minutes), foreign matter removal (1 micron cartridge filter), inspection, weighing and packing (food additive, colored potato dye preparation, 50
kg manufactured) and shipped. Next, an example of coloring the food using the obtained colored potato dye preparation will be described. [1. FIG. 1 shows a manufacturing process in which a coloring process is introduced in the process of manufacturing umeboshi from raw ume raw materials.
The ratios of the desalted plum, the seasoning liquid, and the potato anthocyanin pigment preparation are as follows. Desalted plum 300g Seasoning liquid 500g Potato anthocyanin pigment preparation (E10% cm40) 4g [1] Color tone test For the dried plums after soaking for 10 days, measure the L, a and b of the surface color of the dried plums with a color difference meter. , Conventional products (red cabbage,
Table 1 shows a comparison with the most popular color tone (purple sweet potato) and the currently popular colored plum dried color (close to the color tone when colored with Shiso). As is evident from Table 1, the dried plums colored with the potato anthocyanin pigment preparation show extremely bright lightness even from the high L value.
From the values of the value and the b value, the color of the dried plum is reduced and the color is ideal. This was a color tone very similar to the currently widely distributed umeboshi (using a synthetic colorant). [Table 1] (2) Color Tone Stability Test by Light Irradiation Table 2 shows the changes in L, a, and b of the surface color of dried plum after irradiation with 30,000 Lux of light for 24 hours. As is clear from Table 2, the dried plum-colored product of the potato anthocyanin dye preparation is more stable than red cabbage dye and purple sweet potato dye having high light resistance among the anthocyanin dyes, and is equal to or better than that. Light fastness.
For this reason, it is possible to color foods that are stored for a long period of time like dried plums. [Table 2] [2. Example of Jam Coloring] FIG. 2 shows a production process in which a coloring process is introduced during the process of producing jam from raw fruit. [3. Example of Coloring of Soft Drink] FIG. 3 shows a manufacturing process in which a coloring process is introduced during the process of manufacturing a soft drink. [4. Example of Candy Coloring] FIG. 4 shows a manufacturing process in which a coloring process is introduced during the process of manufacturing candy. [5. Example of coloring of ice dessert] FIG. 5 shows a manufacturing process in which a coloring step is introduced during the process of manufacturing ice dessert. Although the embodiment of the present invention has been described above, the present invention is not limited to the above-described embodiment, and can be implemented in any manner without changing the configuration described in the claims. In summary, the present invention uses an anthocyanin pigment extracted from a potato containing an anthocyanin pigment, so that it is in a weakly acidic region, such as dried plum, and Even if the food is to be stored for a long period of time, the food colored with the potato anthocyanin pigment prepared according to the present invention can maintain the food in red without purple. In addition, there is almost no odor derived from potato, and there is no odor-related effect on use in foods. Therefore, conventional red cabbage, purple sweet potato, anthocyanin dyes derived from red radish, etc., where the compromise was used in either color or odor, vivid red color near ideal is possible is there.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a manufacturing process in which a coloring process is introduced during the process of manufacturing umeboshi. FIG. 2 is a flowchart showing a production process in which a coloring process is introduced during the process of producing jam from raw fruit. FIG. 3 is a flowchart showing a manufacturing process in which a coloring process is introduced during the process of manufacturing a soft drink. FIG. 4 is a flowchart showing a manufacturing process in which a coloring process is introduced during the process of manufacturing a candy. FIG. 5 is a flowchart showing a manufacturing process in which a coloring process is introduced during the process of manufacturing ice confectionery.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/06 A23L 1/06 2/58 2/00 M (72) Inventor Yuji Oda Memuro, Kasai-gun, Hokkaido 5-1-1, Minamicho 2-jo Minami (72) Inventor Hiroaki Yamauchi 9-3-3, Nishi 1-Jominami, Nishimuro-cho, Kasai-gun, Hokkaido 9 (72) Inventor Chie Endo 17-8 Minami 7-8 Minamifushiko, Memuro-cho, Kasai-gun, Hokkaido, Japan (72) Inventor Motoyuki Mori 6-3-3, Higashi 1-jo Minami, Memuro-cho, Kasai-gun, Hokkaido 9 (72) Inventor Akiko Takada 5-1-1, Higashi 2-jo Minami, Memuro-cho, Kasai-gun, Hokkaido (72) Inventor Yoshio Oka 7-2, Roppongi, Minato-ku, Tokyo No. 28-305 (72) Inventor Kazuya Hayashi 5-5-1 Tabata, Kita-ku, Tokyo (72) Inventor Takahisa Tezuka 1-6-1, Takasago, Soka-shi, Saitama 28-207 No. 28 (72) Inventor Takashi Shiina Jiro Chiba Chiba Hanamigawa-ku Makuharihongo 2-chome 17th place No. 28 F-term (reference) 4B014 GB18 GK05 4B017 LC01 LL03 4B018 LB01 LB03 LB08 MA02 MF01 4B041 LC02 LD04 LK28 4B069 DA07 DB06 HA15

Claims (1)

[Claim 1] Potato containing anthocyanin in skin and meat Solanum tuberosum ssp. Andigena L. and S. phureja
From normal or heterogeneous cultivars such as Juz. Et Buk., Or from varieties that have been bred and bred based on them to improve practical properties such as pigment concentration, disease resistance and yield, under acidic or neutral conditions A method for coloring food with potato anthocyanin, characterized in that the food is colored with an atocyanine dye extracted with water or aqueous ethanol.