JP2004000180A - Color fading inhibitor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a color fading inhibitor that significantly controls the fading phenomenon of a pigment. <P>SOLUTION: This color fading inhibitor contains, as an effective component, a solvent extract of one or more than one kind of plant of Umbelliferae family selected from the group consisting of anis. cumin, coriander and caraway. The extract is useful as an effective component of the color fading inhibitor particularly for a natural pigment such as anthocyanins, flavonoids, carotenoids, and quinone pigments, The color fading inhibitor prevents fading of colored food products and beverages by adding it to them. <P>COPYRIGHT: (C)2004,JPO

Description

【００８８】
なお、上記において「色価８０」は、ｐＨ３の希釈緩衝液（ＭｃＩｌｖａｉｎｅ　Ｂｕｆｆｅｒ）での極大吸収波長（１０ｍｍセル、可視部）における吸光度を測定し、測定液の希釈倍率を乗じた値の１／１０の値を示す（以下の実験例においても同じ）。また上記処方に従って調製した色素含有組成物の吸光度は紫イモ色素の極大吸収波長５３０ｎｍにおいて０．３８であった。
【００８９】
上記の処方に従って各成分を混合して調製した色素含有組成物を、９３℃に加熱達温後に５００ｍｌのペットボトルに入れ、冷却して紫イモ色素着色シロップを作成した。これを試験対象品として、保温機器（東京理化器械株式会社　ＥＹＥＬＡ　ＷＦＯ−６００Ｄ）を用いて５０℃で６日間保温して、熱の影響による色素の退色現象（熱退色耐性）を観察した。なお、比較試験として、退色抑制剤１又は２の代わりに、クロロゲン酸含有製剤、ミリシトリン含有製剤または蒸留水（無添加系）を配合する以外は上記の処方に従って調製した色素含有組成物についても同様に加熱保温して、熱の影響による色素の退色現象（熱退色耐性）を観察した。結果を表１に示す。なお、熱退色耐性は試験後（保温６日後）の紫イモ色素の極大吸収波長（５３０ｎｍ）における吸光度を測定し、試験前（保温前）の吸光度を１００％とした場合の残存率（％）で評価した。
【００９０】
【表１】

【００９１】
表１の結果から、酸化防止効果が知られているクロロゲン酸含有製剤及びミリシトリン含有製剤は、紫イモ色素（アントシアニン系色素）の熱退色抑制に、ほとんど効果を示さなかったが、本発明の退色抑制剤１（アニス種子抽出物）及び退色抑制剤２（クミン種子抽出物）は、熱の影響による紫イモ色素の退色を効果的に抑制することがわかった。
【００９２】

なお、上記処方に従って調製した色素含有組成物の吸光度は赤キャベツ色素の極大吸収波長である５３６ｎｍにおいて０．２８であった。
【００９３】
上記の処方に従って各成分を混合して調製した色素含有組成物を９３℃に加熱達温後、５０ｍｌ容無色透明ガラスビンに入れ、赤キャベツ色素着色シロップを作成した。これを試験対象品として、保温機器（東京理化器械　株式会社　ＥＹＥＬＡ　ＷＦＯ−６００Ｄ）を用いて３７℃で６０日及び５０℃で７〜１４日間保温して、熱の影響による色素の退色現象（熱退色耐性）を観察した。また、別に試験対象品をフェードメーター（スガ試験機株式会社製ＦＡＬ−３型、照射量３８．３ｍｗ分／ｃｍ^２）の照射光の下に４時間おいて、色素の退色現象（光退色耐性）を観察した。なお、比較試験として、退色抑制剤の代わりに蒸留水を配合する以外は上記の処方に従って調製した色素含有組成物（無添加系）についても同様に加熱保温または光照射して、熱または光の影響による色素の退色現象（熱退色耐性）を観察した。その結果を表２に示す。なお、熱退色耐性及び光退色耐性は試験後（保温後、光照射後）の極大吸収波長（５３６ｎｍ）における吸光度を測定し、試験前（保温前、光照射前）の吸光度を１００％とした場合の残存率（％）で評価した。
【００９４】
【表２】

【００９５】
表２の結果から、本発明の退色抑制剤１（アニス種子抽出物）、退色抑制剤２（クミン種子抽出物）及び退色抑制剤３（コリアンダー果実抽出物）を添加した色素含有組成物は、３７℃・６０日、５０℃・７日〜１４日保存、及びフェードメーター照射４時間後であっても、退色抑制剤を添加しない場合（無添加系）に比して有意に赤キャベツ色素（アントシアニン系色素）の退色（熱退色、光退色）が抑制されていた。
【００９６】

なお、上記処方に従って調製した組成物の吸光度はクチナシ黄色色素の極大吸収波長４４０ｎｍにおいて０．３８であった。
【００９７】
上記の処方に従って各成分を混合して調整した組成物を９３℃に加熱達温後、５０ｍｌ容無色透明ガラスビンに入れ、冷却してクチナシ黄色素着色シロップを作成した。これを試験対象品として、保温機器（東京理化器械株式会社ＥＹＥＬＡ　ＷＦＯ−６００Ｄ）を用いて５０℃で１日間保温して、熱の影響による色素の退色現象（熱退色耐性）を観察した。なお、比較試験として、退色抑制剤の代わりに、ミリシトリン含有製剤、酵素処理イソクエルシトリン含有製剤、または蒸留水を配合する以外は上記の処方に従って調製した色素含有組成物（比較組成物）についても同様に加熱保温して、熱の影響による色素の退色現象（熱退色耐性）を観察した。その結果を表３に示す。なお、熱退色耐性は試験後（保温１日後）のクチナシ黄色素の極大吸収波長（４４０ｎｍ）における吸光度を測定し、試験前（保温前）の吸光度を１００％とした場合の残存率（％）で評価した。
【００９８】
【表３】

【００９９】
表３の結果から、ミリシトリン含有製剤及び酵素処理イソクエルシトリン含有製剤には殆ど熱退色抑制効果がなかったのに対し、本発明の退色抑制剤１及び退色抑制剤２を添加したクチナシ黄色色素含有組成物は、いずれもミリシトリン含有製剤及び酵素処理イソクエルシトリン含有製剤に比較して、熱による退色が有意に抑制されていた。
【０１００】
実験例４　　　　　ピーチソーダ
下記の処方からなる各成分を混合後、ビンに充填してピーチソーダを作成した。

【０１０１】
これを５０℃で２０日間保温し、熱の影響による色素の退色現象（熱退色耐性）を測定した。また別途、冷所（５〜１０℃）、１００００ルクスの蛍光灯照射を３日間行い、光の影響による色素の退色現象（光退色耐性）も観察した。また比較試験として、上記処方のうち、本発明の退色抑制剤１の代わりに蒸留水を添加してピーチソーダを調製したもの（無添加系）についても同様にして実験を行った。これらの結果を表４に示す。なお、熱退色耐性及び光退色耐性は試験後（保温後、光照射後）の紫コーン色素の極大吸収波長（５１４ｎｍ）における吸光度を測定し、試験前（保温前、光照射前）の吸光度を１００％とした場合の残存率（％）で評価した。
【０１０２】
【表４】

【０１０３】
この結果からわかるように、本発明の退色抑制剤１を使用して調製したピーチソーダは、熱退色耐性及び光退色耐性において非常に優れていた。
【０１０４】
実験例５　ストロベリーゼリー
下記の処方に従って、各成分を混合して８０℃で加熱溶解後、カップに充填し、５℃で１時間冷却しストロベリーゼリーを作った。

【０１０５】
これを３５℃の恒温器で７日間保持して、赤キャベツ色素の退色現象（熱退色耐性）を肉眼観察した。また、別途、ストロベリーゼリーを冷所（５〜１０℃）での１００００ルクスの蛍光灯照射を３日間実施して、光の影響による赤キャベツ色素の退色現象（光退色耐性）を肉眼で観察した。また比較実験として、上記処方のうち、本発明の退色抑制剤３の代わりに水を添加してストロベリーゼリーを調製したもの（無添加系）についても同様に実験を行った。これらの結果を表５に示す。なお、調製直後のストロベリーセリーは、明るい赤色を有していた。
【０１０６】
【表５】

【０１０７】
表５から明らかなように、本発明の退色抑制剤３を使用して調製したストロベリーゼリーは、加温や光照射後でも、熱や光による色調変化（退色）を殆ど受けず調製直後の色調を有していた。また当該ゼリーは色素残存率の点からも熱退色耐性及び光退色耐性に非常に優れていた。
【０１０８】
実験例 　 ６　ノンオイルドレッシング（梅ジソタイプ）
下記の処方からなる各成分を混合し濾過した後、ビンに充填し９０℃で３０分間殺菌してノンオイルドレッシング（赤キャベツ色素含有組成物）を調製した。

【０１０９】
これを３７℃で１０日間保温した後、赤キャベツ色素の退色現象（熱退色耐性）を色調並びに色素残存率の両面から観察した。また比較実験として、上記処方のうち、本発明の退色抑制剤１の代わりに水を添加して調製したもの（無添加系）についても同様に実験を行った。これらの結果を表６に示す。
【０１１０】
【表６】

【０１１１】
この結果から明らかに、本発明の退色抑制剤１を添加した赤キャベツ色素含有組成物は、色素の鮮やかさが保持されており、色素残存率も高い値を示し、優れた熱退色耐性を示した。
【０１１２】
実験例７　　　果汁入り飲料
下記の処方からなる各成分を混合濾過した後、ビンに充填し９０℃で３０分間殺菌して果汁入り飲料を調製した。

【０１１３】
３７℃で１０日間保温した後、ブドウ果皮色素の退色現象（熱退色耐性）を色素残存率の点から調べた。また比較実験として、上記処方のうち、本発明の退色抑制剤２の代わりに水を添加して調製したもの（無添加系）についても同様に実験を行った。なお、熱退色耐性は、試験後（保温後）のブドウ果皮色素の極大吸収波長（５３０　ｎｍ）における吸光度を測定し、試験前（保温前）の吸光度を１００％とした場合の残存率（％）で評価した。結果を表７に示す。
【０１１４】
【表７】

【０１１５】
この結果から明らかなように、本発明の退色抑制剤２を添加したブドウ果皮色素含有組成物は、優れた熱退色耐性を示した。
【０１１６】
実施例５　赤キャベツ色素製剤
色価８０の赤キャベツ色素製剤（サンレッドＲＣ＊）を８０部、本発明の退色抑制剤１（アニス種子抽出物：実施例１）を２０部の割合で混合し、攪拌溶解させて退色しにくい赤色キャベツ色素製剤（溶液）を調製した。
【０１１７】
実施例６　β−カロテン色素製剤
０．３％β−カロテン色素製剤（スーパーネオクラ　ＮＢ＊）を９９部、本発明の退色抑制剤２（クミン種子抽出物：実施例２）を１部の割合で混合し、攪拌溶解させ、退色しにくいβ−カロテン色素製剤（溶液）を調製した。
【０１１８】
実施例７　紫イモ色素製剤
色価８０の紫イモ色素製剤（サンレッド　ＹＭ＊）を９０部、本発明の退色抑制剤３（コリアンダー果実抽出物：実施例３）を１０部の割合で混合し、攪拌溶解させ、退色しにくい紫イモ色素製剤（溶液）を調製した。
【０１１９】
実施例８　クチナシ黄色素製剤
色価１５０のクチナシ黄色素製剤（サンエロー　ＮＯ．３Ｌ＊）を８０部、本発明の退色抑制剤４（キャラウェイ果実抽出物：実施例４）を２０部の割合で混合し、攪拌溶解させ、退色しにくいクチナシ黄色素製剤（溶液）を調製した。
【０１２０】
実施例９　コチニール色素製剤
色価８３のコチニール色素製剤（サンレッド　ＮＯ．１Ｆ＊）を９０部、本発明の退色抑制剤１（アニス種子抽出物：実施例１）を１０部の割合で混合し、攪拌溶解させて退色しにくいコチニール色素製剤（溶液）を調製した。
【０１２１】
実施例１０　ベニバナ黄色色素製剤
色価１６０のベニバナ黄色色素製剤（サンエロー　ＮＯ．２Ａ＊）を８０部、本発明の退色抑制剤２（クミン種子抽出物：実施例２）を２０部の割合で混合し、攪拌溶解させ、退色しにくいベニバナ黄色色素製剤（溶液）を調製した。
【０１２２】
実施例１１　ハードキャンデー
水２０ｇ、砂糖６０ｇ及び水飴４０ｇの混合物を１５０℃まで加熱溶解し、煮詰めて１００ｇにした後、１２０℃まで冷却し、ベニバナ黄色色素０．０７ｇ、クチナシ青色色素０．０３ｇ、クエン酸０．５ｇ、抹茶フレーバー０．１５ｇ、退色抑制剤１（アニス種子抽出物：実施例１）０．０５ｇを添加し、成型後、室温まで冷却してハードキャンデーを調製した。
【０１２３】
実施例１２　アセロラ飲料
果糖ブドウ糖液糖３０ｇ、砂糖１０ｇ、クエン酸０．４ｇ、アセロラフレーバー０．２ｇ、クチナシ赤色色素０．１ｇ、及び退色抑制剤３（コリアンダー果実抽出物：実施例３）０．０２ｇを混合後、これに炭酸水を総量１００ｇになるよう添加し、１００ｍｌのガラス瓶に詰めアセロラ飲料を調製した。
【０１２４】
実験例７　　退色抑制剤（アニス種子抽出物）
アニス種子（乾燥物）１００ｇを粉砕後、６０ｖ／ｖ％エタノール水溶液５００ｍｌを加えて６０℃に維持しながら５時間攪拌した。得られた抽出混合物を室温まで冷却後、吸引濾過し不溶性固形物を除去し、粗抽出液を約４００ｍｌ得た。この粗抽出液を４０℃以下、減圧下で濃縮乾固した後、３５ｖ／ｖ％エタノール水溶液２Ｌを加え、吸着樹脂セパビーズＳＰ−２０７（三菱化学（株）製、３５ｖ／ｖ％エタノール水溶液で通液置換済み）５０ｍｌにＳＶ＝２、温度２０℃の条件で通液した。さらに、３５ｖ／ｖ％エタノール水溶液１５０ｍｌを通液し（ＳＶ＝２、温度２０℃）、樹脂処理液を回収した。
【０１２５】
この回収液を４０℃以下、減圧下で濃縮乾固することにより乾燥状態のアニス種子抽出物９ｇを得た。これに３５ｖ／ｖ％エタノール水溶液を、アニス種子抽出物（乾燥物）の含有量が１０％になるように配合した（９０ｇ）。これを退色抑制剤５として下記実験に使用した。
【０１２６】

【０１２７】
上記の処方に従って各成分を混合して調製した色素含有成分を、９３℃に加熱達温後に１１０ｍｌ容の無色透明ガラス瓶に入れ、冷却して赤キャベツ色素着色シロップを作成した。これを試験対象品として、保温機器（ヤマト科学株式会社　ＩＮＣＵＢＡＴＯＲ　　ＩＣ−１０２）を用いて５０℃で７〜１４日間保温して、熱による色素の退色現象（熱退色耐性）を観察した。また、別に試験対象品をフェードメーター（スガ試験機株式会社製キセノンロングライフフェードメーターＸＷＬ−７５Ｒ、照射量６００Ｗ／ｍ^２、照射温度２０℃）の照射光の下に１時間３０分〜３時間おいて、色素の退色現象（光退色耐性）を観察した。なお比較試験として、退色抑制剤５の代わりに蒸留水を配合する以外は上記の処方に従って調製した色素含有組成物（無添加系）についても同様に加温保管し、また光照射して、熱及び光の影響による色素の退色現象を観察した。その結果を表８に示す。なお、熱退色耐性及び光退色耐性は試験後（保温後、光照射後）の極大吸収波長（５３６ｎｍ）における吸光度を測定し、試験前（保温前、光照射前）の吸光度を１００％とした場合の残存率（％）で評価した。
【０１２８】
【表８】

【０１２９】
表８の結果から、退色抑制剤５（アニス種子抽出物）を添加した色素含有組成物は、５０℃７日〜１４日保存、及びフェードメーター照射１時間３０分〜３時間後であっても、退色抑制剤５を添加しない場合（無添加系）に比して有意に赤キャベツ色素（アントシアニン系色素）の退色（熱退色、光退色）が抑制されていた。
【０１３０】

【０１３１】
上記の処方に従って各成分を混合して調製した色素含有成分を、７０℃に加熱達温後に１１０ｍｌ容の無色透明ガラス瓶に入れ、冷却してビートレッド着色シロップを作成した。これを試験対象品として、フェードメーター（スガ試験機株式会社製キセノンロングライフフェードメーターＸＷＬ−７５Ｒ、照射量６００Ｗ／ｍ^２、照射温度２０℃）の照射光の下に１時間おいて、色素の退色現象（光退色耐性）を観察した。なお比較試験として、退色抑制剤５の代わりに蒸留水を配合する以外は上記の処方に従って調製した色素含有組成物（無添加系）についても同様に光照射して、光の影響による色素の退色現象を観察した。その結果を表９に示す。なお、光退色耐性は試験後（光照射後）の極大吸収波長（５３３ｎｍ）における吸光度を測定し、試験前（光照射前）の吸光度を１００％とした場合の残存率（％）で評価した。
【０１３２】
【表９】

【０１３３】
表９の結果から、退色抑制剤５（アニス種子抽出物）を添加した色素含有組成物は、フェードメーター照射１時間後であっても、退色抑制剤を添加しない場合（無添加系）に比して有意にビートレッドの退色（光退色）が抑制されていた。
【０１３４】

【０１３５】
上記の処方に従って各成分を混合して調製した色素含有成分を、９３℃に加熱達温後に１１０ｍｌ容の無色透明ガラス瓶に入れ、冷却してクチナシ赤色素着色シロップを作成した。これを試験対象品として、フェードメーター（スガ試験機株式会社製キセノンロングライフフェードメーターＸＷＬ−７５Ｒ、照射量６００Ｗ／ｍ^２、照射温度２０℃）の照射光の下に４時間おいて、色素の退色現象（光退色耐性）を観察した。なお比較試験として、退色抑制剤５の代わりに蒸留水を配合する以外は上記の処方に従って調製した色素含有組成物（無添加系）についても同様に光照射して、光の影響による色素の退色現象を観察した。その結果を表１０に示す。なお、光退色耐性は試験後（光照射後）の極大吸収波長（５３５ｎｍ）における吸光度を測定し、試験前（光照射前）の吸光度を１００％とした場合の残存率（％）で評価した。
【０１３６】
【表１０】

【０１３７】
表１０の結果から、退色抑制剤５（アニス種子抽出物）を添加した色素含有組成物は、フェードメーター照射４時間後であっても、退色抑制剤５を添加しない場合に比して有意にクチナシ赤色素の退色（光退色）が抑制されていた。
【０１３８】

【０１３９】
実験例９と同様の方法にて、光の影響によるクチナシ青色素の退色現象を観察した。その結果を表１１に示す。なお、光退色耐性は試験後（光照射後）の極大吸収波長（６００ｎｍ）における吸光度を測定し、試験前（光照射前）の吸光度を１００％とした場合の残存率（％）で評価した。
【０１４０】
【表１１】

【０１４１】
表１１の結果から、退色抑制剤５（アニス種子抽出物）を添加した色素含有組成物は、フェードメーター照射４時間後であっても、退色抑制剤５を添加しない場合に比して有意にクチナシ青色素の退色（光退色）が抑制されていた。
【０１４２】

【０１４３】
上記の処方に従って各成分を混合して調製した各色素含有成分を、９３℃に加熱達温後に１１０ｍｌ容の無色透明ガラス瓶に入れ、冷却してアントシアニン系色素着色シロップを作成した。これを試験対象品として、フェードメーター（スガ試験機株式会社製キセノンロングライフフェードメーターＸＷＬ−７５Ｒ、照射量６００Ｗ／ｍ^２、照射温度２０℃）の照射光の下に３時間おいて、色素の退色現象（光退色耐性）を観察した。なお比較試験として、退色抑制剤５の代わりに蒸留水を配合する以外は上記の処方に従って調製した色素含有組成物（無添加系）についても同様に光照射して、光の影響による色素の退色現象を観察した。その結果を表１２に示す。なお、光退色耐性は試験後（光照射後）の各色素の極大吸収波長における吸光度を測定し、試験前（光照射前）の吸光度を１００％とした場合の残存率（％）で評価した。
【０１４４】
【表１２】

【０１４５】
表１２の結果から、退色抑制剤５（アニス種子抽出物）を添加した色素含有組成物は、フェードメーター照射３時間後であっても、退色抑制剤を無添加の場合に比して有意にアントシアニン系色素の退色（光退色）が抑制されていた。
【０１４６】

【０１４７】
実験例１１と同様の方法で、カロチノイド系色素着色シロップを作成した。これを試験対象品として、フェードメーター（スガ試験機株式会社製キセノンロングライフフェードメーターＸＷＬ−７５Ｒ、照射量６００Ｗ／ｍ^２、照射温度２０℃）の照射光の下に４時間おいて、色素の退色現象（光退色耐性）を観察した。なお比較試験として、退色抑制剤５の代わりに蒸留水を配合する以外は上記の処方に従って調製した色素含有組成物（無添加系）についても同様に光照射して、光の影響による色素の退色現象を観察した。その結果を表１３に示す。なお、光退色耐性は試験後（光照射後）の各色素の極大吸収波長における吸光度を測定し、試験前（光照射前）の吸光度を１００％とした場合の残存率（％）で評価した。
【０１４８】
【表１３】

【０１４９】
表１３の結果から、退色抑制剤５（アニス種子抽出物）を添加した色素含有組成物は、フェードメーター照射４時間後であっても、退色抑制剤を無添加の場合に比して有意にカロチノイド系色素の退色（光退色）が抑制されていた。
【０１５０】
【発明の効果】
本発明によれば、セリ科植物、特にアニス、クミン、コリアンダー及びキャラウェイよりなる群から選択される植物の１種又は２種以上の抽出物を着色製品に配合することによって、該製品に含まれている色素、特に天然色素の退色を効果的に抑制することができる。特に該製品の製造工程及び製造後（流通、保存中）の、熱並びに光による色素の退色抑制に有効である。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a fading inhibitor and a method for inhibiting fading. More specifically, the present invention relates to a discoloration inhibitor and a method for inhibiting discoloration, which can be particularly effectively used for suppressing discoloration of foods and drinks containing natural pigments, particularly foods and drinks produced by heat treatment. Furthermore, the present invention relates to a colored product in which fading is significantly suppressed by containing the fading inhibitor, in particular, a colored food / drink and a pigment preparation.
[0002]
[Prior art]
Conventionally, natural pigments and synthetic pigments have been widely used for coloring foods and drinks, but in recent years, natural pigments have been widely used because of their safe and healthy image.
[0003]
However, natural dyes tend to fade or discolor relatively easily under the influence of heat or light as compared with synthetic dyes. For this reason, various products such as foods, beverages, cosmetics, and pharmaceuticals containing natural pigments gradually fade or discolor under the influence of heat or light at each stage of production, distribution, storage, etc., resulting in a significant decrease in commercial value. There is. The fading phenomenon is particularly remarkable in summer when the temperature is high.
[0004]
In order to prevent discoloration due to heat, it is necessary to manufacture in cold places, distribute in cold places, and store in cold places. However, in actuality, when manufacturing is performed at room temperature or through a process involving heating, or in cold places or in cold places Often it is not done. After the goods have been delivered to consumers, they may be placed in various environments, and it is virtually impossible to manage them. For this reason, conventionally, there has been a demand for a dye that does not easily fade under high-temperature conditions (heat-fading resistant dye) so that it can be used for such foods and drinks.
[0005]
Further, with the spread of PET bottles in recent years, there has been a demand for a dye (photobleachable dye) that is not easily discolored by fluorescent lamp irradiation in a product display or sunlight irradiation in the field. For this reason, many proposals have been made on methods for suppressing fading to light (fluorescent lamps and sunlight) and fading inhibitors. For example, as a fading inhibitor for anthocyanin dyes, chlorogenic acid / caffeic acid (for example, see Patent Document 1 and the like), flavone-based compounds such as apigenin (for example, see Patent Document 2 and the like), myricetin, kaempferol , Phytic acid (for example, see Patent Document 3 and the like), and Nanten leaf extract (for example, see Patent Document 4 and the like) have been proposed. Further, as a fading inhibitor for paprika dyes, browning reaction products (for example, see Patent Documents 5 and 6, etc.), morin (for example, see Patent Document 7, etc.), extracts of rosemary or sage (for example, Patent Document 8 and the like) have been proposed, and further, as a carotenoid pigment fading inhibitor, Nanten leaf extract (for example, see Patent Document 9 and the like), and citrus ethanol extract (for example, see Patent Document 9) And Patent Document 10) have been proposed.
[0006]
However, the discoloration inhibitory effects of these compounds and plant extracts are not sufficiently satisfactory. In particular, there is almost no effect of suppressing discoloration caused by heat, and there is a problem that they are very weak.
[0007]
On the other hand, plants belonging to the Umbelliferae plant, for example, anise (Pimpinella anisumRegarding Linne, the polar solvent extract of the seed has an effect of preventing oxidation of fats and oils such as lard and linoleic acid and fatty acids (for example, see Patent Document 11 and the like), and anise leaves and stems It has been reported that the polar solvent extract has the same effect of suppressing autoxidation of linoleic acid as BHT (for example, see Patent Document 12 and the like). Similarly, cumin (a plant belonging to the Umbelliferae family)Cuminum cyminumIt has been reported that an extract of (Linne) is effective in preventing oxidation of oil contained in foods and cosmetics and oxidation on skin (for example, see Patent Document 13).
[0008]
However, the above-mentioned publication does not describe at all that the anise extract or cumin extract has a discoloration inhibitory effect. It is also well known in the food industry that antioxidant action and discoloration inhibiting action are not uniquely related to each other. For example, it is a well-known fact that vitamin C, which is well known as an antioxidant, promotes fading of anthocyanin-based natural pigments (for example, see Patent Documents 14 and 15, Non-Patent Document 1 and the like). thing). Further, it is known that hameli tannin has a discoloration preventing action despite having no antioxidant action (for example, see Patent Document 16).
[0009]
[Patent Document 1] JP-A-58-065761
[0010]
[Patent Document 2] JP-A-55-013771
[0011]
[Patent Document 3] JP-A-62-19068
[0012]
[Patent Document 4] JP-A-08-224068
[0013]
[Patent Document 5] JP-A-57-031962
[0014]
[Patent Document 6] JP-A-56-41259
[0015]
[Patent Document 7] JP-A-54-52740
[0016]
[Patent Document 8] JP-A-57-102955
[0017]
[Patent Document 9] JP-A-08-224068
[0018]
[Patent Document 10] JP-A-59-85272
[0019]
[Patent Document 11] Japanese Patent Application Laid-Open No. 03-224468
[0020]
[Patent Document 12] JP-A-01-152184
[0021]
[Patent Document 13] JP-A-10-226787
[0022]
[Patent Document 14] JP-A-58-065761
[0023]
Patent Document 15: JP-A-62-003775,
[0024]
[Patent Document 16] JP-A-06-207172
[0025]
[Non-Patent Document 1] "Natural Coloring Handbook" Korin Co. (1979) pp. 277,288-289,299
[0026]
[Problems to be solved by the invention]
An object of the present invention is to provide a fading inhibitor and a fading suppressing method that can significantly suppress fading of a dye, particularly a natural dye. In particular, an object of the present invention is to provide a fading inhibitor and a fading suppressing method which are effective for suppressing the fading phenomenon caused by the influence of heat or light. Another object of the present invention is to provide various products in which the fading phenomenon is significantly suppressed by containing such a fading inhibitor, specifically, a pigment preparation and a colored food and drink.
[0027]
[Means for Solving the Problems]
The present inventors have conducted intensive studies to solve the above problems, and found that plants belonging to the Apiaceae family, particularly anise (Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne and Callaway (Carum carviThe present invention has been found that an extract of water or a polar organic solvent of a plant such as Linne) is extremely effective in suppressing fading of various natural dyes due to heat and light.
[0028]
That is, the present invention is a discoloration inhibitor containing an extract of a plant belonging to the Umbelliferae plant as an active ingredient. The invention relating to the discoloration inhibitor includes the following embodiments:
(1) A discoloration inhibitor containing an extract of a plant belonging to the Umbelliferae family as an active ingredient.
(2) The above-mentioned discoloration inhibitor containing, as an active ingredient, an extract of water, alcohol or a mixture thereof of a plant belonging to the Umbelliferae family.
(3) Anise (Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne and Callaway (Carum carvi(4) The above-mentioned discoloration inhibitor comprising, as an active ingredient, one or more extracts of a plant selected from the group consisting of Linne).
(4) Anise (Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne and Callaway (Carum carvi(4) The above-mentioned discoloration inhibitor comprising, as an active ingredient, an extract of one or more seeds or fruits of a plant selected from the group consisting of Linne).
(5) The discoloration inhibitor described above, wherein the target dye is a natural dye.
(6) The discoloration inhibitor described above, wherein the target pigment is a natural pigment of an anthocyanin pigment, a flavonoid pigment, a carotenoid pigment, or a quinone pigment.
(7) The above-mentioned fading inhibitor used for suppressing fading caused by heat.
(8) The above-mentioned discoloration inhibitor used for suppressing discoloration caused by light irradiation.
[0029]
Further, the present invention is a colored food or drink containing the above-mentioned discoloration inhibitor. The invention includes the following embodiments:
(A) A colored food or drink containing an extract of a plant belonging to the Umbelliferae family.
(B) A colored food or drink containing an extract of water, alcohol or a mixture thereof of a plant belonging to the Umbelliferae family.
(C) Anise (Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne and Callaway (Carum carvi(4) A colored food or drink containing one or more extracts of a plant selected from the group consisting of Linne).
(D) Anise (Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne and Callaway (Carum carvi(1) A colored food or drink containing an extract of one or more seeds or fruits of a plant selected from the group consisting of Linne).
(E) The colored food or drink as described above, wherein the colored food or drink is colored with a natural pigment.
(F) The colored food or drink as described above, wherein the colored food or drink is colored with one or more natural pigments selected from the group consisting of anthocyanin pigments, flavonoid pigments, carotenoid pigments and quinone pigments. object.
(G) A colored food or drink containing an extract of a plant belonging to the Umbelliferae, wherein the colored food or drink is adjusted such that the absorbance at the maximum absorption wavelength of the target pigment for fading suppression is 0.05 to 1. , A colored food or drink containing a discoloration inhibitor in a ratio of 0.001 to 10000 ppm.
[0030]
The present invention is also a colored product containing the above-mentioned discoloration inhibitor. Here, examples of the colored product include pigment preparations, pharmaceuticals, quasi-drugs, cosmetics, feeds, and the like. Preferably, it is a pigment preparation. Such inventions include the following embodiments:
(A) A colored product, preferably a pigment preparation, containing an extract of a plant belonging to the Umbelliferae family.
(B) A colored product, preferably a pigment preparation, containing an extract of water or alcohol or a mixture thereof of a plant belonging to the Umbelliferae family.
(C) Anise (Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne and Callaway (Carum carviA colored product, preferably a pigment preparation, containing one or more extracts of a plant selected from the group consisting of (Linne).
(D) Anise (Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne and Callaway (Carum carvi(A) A colored product, preferably a pigment preparation, comprising an extract of one or more seeds or fruits of a plant selected from the group consisting of Linne).
(E) The above colored product, preferably a pigment preparation, which is a pigment preparation of a natural pigment.
(F) The above colored product, preferably a pigment preparation, wherein the pigment contains at least one natural pigment selected from the group consisting of anthocyanin pigments, flavonoid pigments, carotenoid pigments and quinone pigments.
(G) The above-mentioned colored product, preferably a pigment preparation, containing an extract of a plant belonging to the Umbelliferae family at a ratio of 0.001 to 50% by weight.
(H) A colored product containing an extract of a plant belonging to the Umbelliferae, wherein the colored product is discolored when its absorbance at the maximum absorption wavelength of the target pigment for fading suppression is adjusted to 0.05 to 1. A colored product containing the inhibitor in a ratio of 0.001 to 10000 ppm.
[0031]
Further, the present invention is a method for suppressing fading of a dye or a dye-containing composition, which comprises allowing a dye or a composition containing the dye to coexist with the above-described fading inhibitor. The method for suppressing fading can include the following modes.
(I) A method for suppressing fading of the pigment or the pigment-containing composition, wherein the pigment or the pigment-containing composition is made to coexist with an extract of a plant belonging to the Umbelliferae family.
(Ii) A method for suppressing fading of a dye or a pigment-containing composition, wherein the dye or the pigment-containing composition is made to coexist with an extract of water or alcohol or a mixture thereof of a plant belonging to the Umbelliferae family.
(Iii) a dye or a dye-containing composition,Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne) and Callaway (Carum carviA method for inhibiting fading of the pigment or the pigment-containing composition, the method comprising coexisting with one or more extracts of a plant selected from the group consisting of (Linne).
(Iv) An anise (Pimpinella anisumLinne), cumin (Cuminum cyminumLinne), Coriander (Coriandrum sativun@ Linne) and Callaway (Carum carvi(1) A method for inhibiting fading of the pigment or the pigment-containing composition, the method comprising coexisting with one or more seed or fruit extracts of a plant selected from the group consisting of Linne).
(V) The method for suppressing fading described above, wherein the dye is a natural dye.
(Vi) The method for suppressing fading described above, wherein the pigment contains at least one natural pigment selected from the group consisting of anthocyanin pigments, flavonoid pigments, carotenoid pigments, and quinone pigments.
(Vii) The method for suppressing fading described above, wherein the dye-containing composition is a colored product containing a natural dye.
(Viii) The above-mentioned method for suppressing fading, wherein the pigment-containing composition is a pigment preparation or a colored food or drink containing a natural pigment.
(Ix) The method for suppressing fading described above, wherein the fading of the dye is caused by light irradiation.
(X) The above-mentioned method for suppressing fading, wherein the fading of the dye is caused by heat.
(Xi) When the colored food or drink is adjusted so that the absorbance at the maximum absorption wavelength of the target pigment for fading suppression becomes 0.05 to 1, an extract of a plant belonging to Apiaceae at a rate of 0.001 to 10000 ppm ( The above-mentioned method for suppressing fading, comprising adding an extract of a plant belonging to the Umbelliferae family to a colored food or drink so as to include (dry matter equivalent).
(Xii) a plant belonging to the Umbelliferae family such that an extract (in terms of dry matter) of a plant belonging to the Umbelliferae is contained in the pigment preparation at a ratio of 0.01 to 50% by weight in 100% by weight of the preparation; The above-mentioned method for suppressing fading, comprising blending an extract of the above.
[0032]
In the present invention, the term "fading" is used in a broad concept including color fading and discoloration of a dye.
[0033]
BEST MODE FOR CARRYING OUT THE INVENTION
(1) Discoloration inhibitor
The discoloration inhibitor of the present invention is characterized by containing an extract of a plant belonging to the Umbelliferae family as an active ingredient. In addition, () is another name of a plant.
[0034]
Examples of plants belonging to the Apiaceae family include anise, plum beetle, ketodome, plum beetle, beetle plum beetle, plum beetle, plum blossom, plum blossom (Pycium pulsicum), plum blossom, plum blossom (finch beetle), plum blossom (plum blossom), plum blossom, plum blossom Koshaku), Japanese carrot (Lynx japonicus), Oyster psyllium, Japanese psyllium, Koendoro, Casamochi, Mishimasaiko, Firefly Psycho (Fireflies, Daisaiko), Hakusan Psycho (Togokokusaiko), Lebunsaiko, Exishijeri (Obazeri), Dokuseiri, Okuseiri, Okuseiri Honey beetle, sycamore (dake jellyfish), lycopodium terrestris, ezobofu, mukagonjin, numazeri (sawaseri), tanitsumitsu, celery, mitsuba, sengto Cormorants (Ourendamashi), Miyamacentoso, Ibukibofu, Seri, Ukikyo, Inondo, Marbatoki, Hamazeri (Hamaninjin), Senkyu, Ibukiseri, Shiraninejinjin, Yamauikyo (Iwauikyo, Shirayamaginjin), Okasakani (Touki), Iwate Touki, Hosobatoki, Iwaninji, Ishizuchibofu, Inukito, Yakushimanodake, Ubatakeninjin, Tsukuseri, Shiranesenkyu (Suzukaseri), Hanabizeli, Shishido, Shiroudosa, Osouzoudougin, Osouyougouin Ashitaba (Hachijosou), Oobasenkyu, Amanyu, Nodake, Himenodatake, Yamajiri, Miyaginjin, Yamanaze Ko, Ezo-no-Shiudo, Miyamasenkyu, Karafuto-carrot, Yarimodoki, Hama-bo-fu (Ya-ya-bo-fu), Button-bo-fu, Kawarabou-fu (Yama-carrot, Zirakawa-bo-fu), Hakusan-bo-fu, U.S. Carrot, cumin, coriander, caraway, fennel, angelica, parsley, dill and the like.
[0035]
As the Umbelliferae plants targeted by the present invention, in particular, anise, buffalo, hamabofu, carrot (carrot), amberjack, honeywort, shishido, Japanese ibis (touki), cumin, coriander, caraway, fennel, angelica, and dill, Among them, anise, boufu, hamabo fu, carrot (carrot), shishido, Japanese ibis (touki), cumin, coriander, caraway, fennel, angelica, and dill can be preferably used, and more preferably anise, cumin, coriander, Callaway.
[0036]
The discoloration inhibitor of the present invention contains, as an active ingredient, a solvent extract of at least one plant selected from the above-mentioned plants belonging to the Umbelliferae family. The plant can use the whole plant or a part thereof (for example, seeds, fruits, pericarp (outer skin), leaves, stems, roots, flowers, buds, etc.), depending on the type of plant used. Can be determined appropriately. For example, when using anise or cumin as a plant, seeds, fruits, leaves and stems, preferably seeds; when using coriander or caraway as a plant, seeds, fruits, leaves and stems, preferably fruits; Seeds or fruits when fennel, celery or dill is used as the plant; roots when using boufu, shishido, hamabofu, ibis, carrot or angelica as plants; when using parsley, celery, celery or honeywort as the plant Can preferably use leaves or stems.
[0037]
The whole plant or a part of the plant of the Umbelliferae plant may be used as is (raw) or as a crushed material (raw) for extraction, or may be dried and ground if necessary to obtain a powder. And may be subjected to an extraction operation.
[0038]
The solvent used for the extraction is not particularly limited, and water, lower alcohols, polyhydric alcohols, non-polar organic solvents and polar organic solvents can be widely used. More specifically, lower alcohols include alcohols having 1 to 6, preferably 1 to 4 carbon atoms, such as methanol, ethanol, propanol, isopropyl alcohol, and butanol; and polyhydric alcohols include glycerin, polyethylene glycol and the like; Non-polar organic solvents include saturated hydrocarbons such as pentane, hexane, heptane, octane, nonane, and decane and unsaturated hydrocarbons such as hexene and heptene; and polar organic solvents include acetone, ethyl acetate, and methyl acetate. used. These solvents may be used alone or in combination of two or more. For example, in the case of a raw material having a high fat content, after a defatting extraction treatment with a non-polar organic solvent, the extraction treatment may be carried out with various optional solvents, or an extraction treatment with a water-containing organic solvent may be carried out. Preferably, a lower alcohol such as ethanol, water or a mixture thereof is used from the viewpoint of safety to the human body and handleability. When a mixture of a lower alcohol (for example, ethanol) and water (hydrous alcohol, for example, hydrous ethanol) is used, the content ratio of the alcohol is in the range of 10 to 90% by volume, preferably 40 to 70% by volume. be able to.
[0039]
As the extraction method, a generally used method can be adopted. Although not limited, for example, the whole plant of the plant of the Umbelliferae plant or a part thereof (as it is (raw) or a crushed product such as coarse powder or finely cut material, or a dried product thereof) is immersed in the above-mentioned solvent. Examples of the method include a method of performing extraction while heating and stirring, and obtaining an extract by filtration, and a method of performing reflux extraction while heating. In the case of the immersion method, immersion may be performed under any of heating conditions, room temperature, and cooling conditions.
[0040]
The obtained extract (extract) is subjected to various solid-liquid separation means such as filtration, centrifugation, or squeezing, if necessary, to remove solids insoluble in the solvent. The extract thus obtained may be used as it is, or may be partially concentrated by evaporating the solvent or dried (including drying under reduced pressure and freeze-drying) to obtain a paste (or extract viscous substance) or powder, depending on the mode of use. It can also be used in the state (or dried extract).
[0041]
After the extract is concentrated or dried, the concentrate or the dried product may be further purified by washing with an insoluble solvent, or may be further purified with an appropriate solvent (for example, water, ethanol or a mixture thereof). ) Can also be used as a solution or suspension.
[0042]
Further, the extract may be concentrated or dried, if necessary, and then subjected to a purification treatment for the purpose of deodorization or decolorization. Such a purification method is not particularly limited, and can be carried out by arbitrarily combining conventional purification methods. Specifically, various resin treatment methods (adsorption method, ion exchange method, etc.), supercritical extraction method And membrane treatment methods (ultrafiltration membrane treatment, reverse osmosis membrane treatment, ion exchange membrane treatment, etc.), solvent fractionation, activated carbon treatment, and the like.
[0043]
The discoloration inhibitor of the present invention may be an extract of a plant belonging to the above-mentioned Apiaceae family, preferably an extract of anise, cumin, coriander or caraway (extract of the extract itself, its concentrate, dried product or purified product. The extract may be composed of only these extracts, but may contain a diluent, a carrier or other additives as a component other than the extract. . The extract of the plant belonging to the Umbelliferae may be an extract of one type of plant, or may be an extract (mixture) of two or more types of plants.
[0044]
The diluent or carrier is not particularly limited as long as it does not hinder the effects of the present invention. Examples thereof include sugars such as sucrose, glucose, dextrin, starch syrup, and liquid sugar; alcohols such as ethanol, propylene glycol, and glycerin; Sugar alcohols such as sorbitol and mannitol; polysaccharides such as gum arabic; and water. Examples of the additives include auxiliaries such as antioxidants and chelating agents, flavors, spice extracts, and preservatives.
[0045]
When the discoloration inhibitor is prepared using these diluents, carriers or additives for convenience in use, etc., the extract of the plant belonging to the Umbelliferae (converted to a dry matter) is 100% by weight of the discoloration inhibitor. %, It is desirably prepared to be contained at a ratio of 0.01 to 50% by weight, preferably 0.01 to 10% by weight in terms of solids.
[0046]
Here, as the antioxidant used as an additive, those used as food additives can be widely exemplified. For example, although not limited, ascorbic acids such as L-ascorbic acid and salts thereof; erythorbic acid And sulfites such as sodium sulfite and potassium pyrosulfite; tocopherols such as α-tocopherol and mixed tocopherol; dibutylhydroxytoluene (BHT) and butylhydroxyanisole (BHA); ascorbic acid palmitate Ascorbates such as mallow flower extract, licorice oil extract, edible canna extract, clove extract, apple extract, essential oil-free fennel extract, horseradish extract, sage extract, seri extract, tea Extract, Dokda Extract, Green Coffee Bean Extract, Sunflower Seed Extract, Pimenta Extract, Grape Seed Extract, Blueberry Leaf Extract, Hego-Ginkgo Extract, Pepper Extract, Balsamic Extract, Bayberry Extract, Eucalyptus Leaf Extract Extract, gentian root extract, rutin (extract) (red bean whole plant, enju, buckwheat whole plant extract), various plant extracts such as rosemary extract; other enzyme-treated rutin, rutin degradation product (quercetin) ), Enzymatically treated isoquercitrin, rutin enzyme digest (IQC), rapeseed oil extract, rice bran oil extract, rice bran enzyme digest, gallic acid and esters thereof. Preferably, plant extracts such as bayberry extract, rutin (extract), green coffee bean extract, and rosemary extract; enzyme-treated rutin, rutin enzyme-decomposed product (IQC), enzyme-treated isoquercitrin, etc. Can be.
[0047]
The discoloration inhibitor of the present invention is not particularly limited in its form, and is, for example, a solid such as a powder, a granule or a tablet; a solution such as a liquid or an emulsion; or a semi-solid such as a paste. It can be prepared in any form.
[0048]
The dyes targeted by the color fading inhibitor of the present invention include a wide range of dyes regardless of whether they are synthetic dyes or natural dyes.
[0049]
Synthetic dyes include Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red No. 105, Red No. 106, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Green No. Tar pigments such as No. 3; inorganic pigments such as diiron trioxide and titanium dioxide; natural pigment derivatives such as norbixin Na · K, copper chlorophyll, copper chlorophyllin Na and iron chlorophyllin Na; and β-carotene, riboflavin, riboflavin butyrate , Riboflavin 5'-phosphate Na and orange B, citrus red No. 2. Synthesis of synthetic natural pigments such as quinoline yellow, red 2G, patent blue V, green S, brilliant black BN, black PN, brown FK, brown HT, litholrubin BK, riboflavin-5'-phosphate ester, copper chlorophyllin and the like. Contains colorants.
[0050]
Natural pigments include carotenoid pigments such as annatto pigment, gardenia yellow pigment, dunariella carotene, marigold pigment, carrot carotene, palm oil carotene, tomato pigment and paprika pigment; madder pigment, cochineal pigment, sicon pigment and lac pigment Quinone pigments; red cabbage pigments, perilla pigments, hibiscus pigments, grape juice pigments, grape skin pigments, purple potato pigments, red radish pigments, purple corn pigments, elderberry pigments, boysenberry pigments, and other anthocyanin pigments; cacao pigments Flavonoid pigments, such as chromium pigment, rose pigment, rosewood pigment, onion pigment, tamarind pigment, oyster pigment, carob pigment, licorice pigment, suo pigment, safflower red pigment and safflower yellow pigment; porphyrin pigments such as chlorophyllin, chlorophyll and spirulina pigment Diketone pigments such as turmeric pigments; betacyanine pigments such as red beet pigments; azafilon pigments such as red malt pigment; other riboflavin, red malt yellow pigment, caramel, gardenia blue pigment, gardenia red pigment, matcha tea, fruit juice, Contains vegetable juices, gold, silver and aluminum pigments. Preferred are anthocyanin pigments, flavonoid pigments, carotenoid pigments and quinone pigments, more preferably anthocyanin pigments such as red cabbage pigment, purple potato pigment and purple corn pigment; safflower pigment, onion pigment, cacao pigment, tamarind Flavonoid pigments such as pigments; carotenoid pigments such as paprika pigment, annatto pigment and carrot carotene pigment; and quinone pigments such as madder pigment, cochineal pigment, sicon pigment and lac pigment.
[0051]
The discoloration inhibitor of the present invention can be widely applied to various dyes, preferably the various dyes listed above, particularly those containing natural dyes, and is useful for suppressing or preventing the fading of these dyes. is there. Specific products (colored products) to which the discoloration inhibitor of the present invention is applied are not particularly limited as long as they contain the above-mentioned coloring matter. For example, coloring preparations, foods (foods and drinks), cosmetics, pharmaceuticals, and pharmaceuticals Examples include quasi-drugs and feed. Preference is given to pigment preparations and foods (food and drinks). The usage of the discoloration inhibitor of the invention for these products (colored products) will be described in detail in (2) below.
[0052]
(2) Colored products containing fading inhibitors
The present invention provides a colored product using an active ingredient of an extract of the above-mentioned Umbelliferae plant as a fading inhibitor. The coloring product can exert an effect that the fading phenomenon of the pigment contained therein is significantly suppressed by containing the extract of the Umbelliferae plant.
[0053]
In addition, here, "coloring" does not only mean that the product is colored by artificially adding a pigment, but also, for example, coloring derived from the pigment originally contained in product materials such as foods such as fruit juice. It is used for the purpose of broadly encompassing even those that exist. In addition, the term "colored product" as used herein includes various products colored with pigments, specifically, pigment preparations, foods and beverages containing pigments, cosmetics containing pigments, pharmaceuticals containing pigments, quasi-drugs containing pigments and Feedstuffs containing pigments are included. Preference is given to pigment preparations and foods and drinks.
[0054]
Examples of the pigment preparation targeted by the present invention include those containing one or more of the above-described synthetic or natural pigments. Preferably, it is a dye preparation containing one or more of the natural dyes listed above. Preferably, it is a pigment preparation containing at least one natural pigment selected from the group consisting of anthocyanin pigments, flavonoid pigments, carotenoid pigments and quinone pigments.
[0055]
The proportion of the fading inhibitor blended in the pigment preparation is not particularly limited as long as the effect of the present invention is exerted, but the extract of Apiaceae plant (dry matter) blended in 100% by weight (solid basis) of the pigment preparation In the range of 0.01 to 50% by weight, preferably 0.01 to 10% by weight, and more preferably 0.1 to 5% by weight.
[0056]
In addition, the pigment preparation may further contain an antioxidant, a chelating agent, a spice or a spice extract in addition to the pigment and the Umbelliferae extract.
[0057]
The pigment preparation of the present invention can be produced according to a conventional method of various pigment preparations, except that, in an optional step of the production, a compound of the Umbelliferae having a discoloration inhibitory action or a discoloration inhibitor of the present invention is added. it can. Although there is no particular limitation on the method and order of blending of the Apiaceae plant extract having a discoloration inhibitory action or the discoloration inhibitor of the present invention, in view of the fact that the pigment is not affected by heat or light, production of a pigment preparation is considered. It is desirable to mix it with various materials early in the process, preferably before the heat treatment process or before light exposure.
[0058]
The cosmetics covered by the present invention include pigment-containing skin cosmetics (lotions, emulsions, creams, etc.), lipsticks, sunscreen cosmetics, make-up cosmetics, and the like; pharmaceuticals include various tablets, capsules, and drinks containing pigments Agents, lozenges, gargles, etc .; quasi-drugs include dentifrices containing pigments, mouth fresheners, oral malodor preventives, etc .; feeds include various pet foods such as cat foods and dog foods containing pigments, and ornamental fish. Alternatively, feeds of cultured fish may be mentioned as an example, but the present invention is not limited thereto.
[0059]
Various products such as cosmetics, pharmaceuticals, quasi-drugs, and feeds can be used except for the addition of an Apiaceae plant extract having a discoloration inhibitory action or the discoloration inhibitor of the present invention in any step of their production. And can be manufactured according to a conventional method of various products. Cosmetics, pharmaceuticals, quasi-drugs or feeds having a fading inhibitory effect on faeces plant extracts or fading inhibitor is not particularly limited, in view of the fact that the pigment is not affected by heat and light to a considerable extent, It is desirable to mix it with various materials early in the manufacturing process, preferably before the heat treatment process or before light exposure.
[0060]
The foods and drinks targeted by the present invention are not particularly limited as long as they are colored, preferably those having a color based on the above-mentioned pigments, for example, milk drinks, lactic acid bacteria drinks, fruit-containing soft drinks, carbonated drinks, and juices. Drinks, vegetable drinks, vegetable and fruit drinks, alcoholic drinks, coffee drinks, powdered drinks, sports drinks, supplement drinks and other drinks; tea drinks such as black tea, green tea, blended tea (and more), custard pudding, Puddings such as milk pudding and juice pudding, desserts such as jelly, bavarois and yogurt; milk ice cream, ice cream containing fruit juice and soft desserts such as soft ice cream and popsicles; gums such as chewing gum and balloon gum Gum, sugar-coated granule); coated chocolate such as marble chocolate, and strawberry Chocolate such as chocolate with added flavors such as rate, blueberry chocolate and melon chocolate; hard candy (including bonbon, butterball, marble, etc.), soft candy (including caramel, nougat, gummy candy, marshmallow, etc.), drop , Confectionery such as hard biscuits, cookies, oysters, rice crackers, etc. (so-called confectionery); soups such as consommé soup, potage soup; lightly pickled, soy sauce, salted, miso, pickled, Pickles such as pickled in koji, pickled in rice bran, pickled in pickles, pickled in moromi, pickled in ume, pickled in Fukugami, pickled in shibashi, pickled in ginger, pickled in ume vinegar; sauces such as separate dressing, non-oil dressing, ketchup, sauce, sauce; strawberry jam, Blueberry ja , Marmalade, apple jam, apricot jam, preserves and other jams; fruit wine such as red wine; syrup-picked cherry, apricot, apple, strawberry, peach and other processing fruits; ham, sausage, grilled pork and other processed meat products; Fish ham, fish meat sausage, fish meat surimi, kamaboko, bamboo ring, hampan, Satsumaage, Date roll, whale bacon and other fishery products; dairy and oil products such as butter, margarine, cheese, whipped cream; udon, cold wheat, somen, Noodles such as buckwheat, Chinese noodles, spaghetti, macaroni, rice noodles, harusame and wonton; and various processed foods such as various side dishes and fu and rice fu. Preferred are desserts such as jelly, bavarois and yogurt, and beverages such as milk drinks, lactic acid bacteria drinks, fruit-containing soft drinks, carbonated drinks, fruit drinks, vegetable drinks, vegetable / fruit drinks, alcoholic drinks, powder drinks and the like.
[0061]
The food and drink of the present invention can be produced in accordance with a conventional method for producing various foods and drinks, except that an extract of a Umbelliferae having a discoloration inhibitory action or a discoloration inhibitor of the present invention is added in any step of the production. Can be. Although there is no particular limitation on the method of adding the agaricaceous plant extract having a discoloration inhibitory action or the discoloration inhibitor and the order thereof, in view of the fact that the pigment is not affected by heat or light, these agaricaceous plant extracts Alternatively, it is preferable to add the discoloration inhibitor early in the production process, preferably before the heat treatment process or before light exposure.
[0062]
For example, in the case of frozen desserts, first, milk as a main ingredient, cream, condensed milk, milk powder, saccharides, fruits or an Aceridaceae plant extract having a discoloration inhibitory action on bean jam or the like, or the discoloration inhibitor of the present invention, acids, emulsifier and A method for preparing a frozen dessert mix liquid by adding a stabilizer and then a flavoring agent, adding and mixing a dye to the mixed liquid, sterilizing, cooling, freezing, filling a container, and cooling or freezing to prepare a final product. Can be mentioned.
[0063]
In the case of gums, sugar, glucose, an Apiaceae extract having a fading-inhibiting action or a fading inhibitor of the present invention, and citric acid, etc. are added to a heated and softened gum base, and then flavors and pigments are added thereto. Then, the mixture is kneaded, adjusted to an appropriate thickness with a rolling roller, cooled to room temperature, and then cut to prepare a final product.
[0064]
In the case of desserts, the main ingredients are sugar, starch syrup, an extract of Apiaceae having a fading inhibiting action or the fading inhibitor of the present invention, citric acid and a coagulant (pectin, agar, gelatin, carrageenan, etc.). After mixing at an appropriate ratio, a fragrance and a dye are added thereto, and the mixture is heated and dissolved, and then filled in a container and cooled to prepare a dessert (jelly) as a final product.
[0065]
In the case of candies, for example, water is added to main ingredients such as sugar and starch syrup, and the mixture is heated and dissolved, and then allowed to cool. Then, an Apiaceae plant extract having a discoloration inhibitory action or a discoloration inhibitor of the present invention is added, and then a fragrance is added. And adding a dye, molding, and cooling to room temperature to prepare a final candy.
[0066]
In the case of a beverage, a sugarcane as a main ingredient, a fruit extract or an acid, or the like, an Apiaceae extract having a discoloration inhibitory action or a discoloration inhibitor or a stabilizer of the present invention is added. After adding and mixing the dye, the paste may be sterilized, cooled, and filled in a container.
[0067]
In the case of pickles, pickled vegetables, seaweed, mushrooms, fruits, and other main ingredients, various seasonings such as salt and saccharides, preservatives, and extracts of the Umbelliferae plant having a fading inhibiting action or the fading of the present invention A method of preparing a pickle by adding an auxiliary material such as an inhibitor, and adding and mixing a flavor and a coloring agent as necessary to the pickle, filling the container, sterilizing and cooling to prepare a final product. .
[0068]
In the case of sauces and dressings, vegetable oil, soy sauce, fruit juice, sugar, fruit juice, brewed vinegar or salt or the like as a main raw material, and there is a Umbelliferae plant extract having a discoloration inhibitory action on this or the discoloration inhibitor of the present invention and a stabilizer. An agent or an emulsifier is added, and a flavoring agent and a coloring agent are added to the dressing solution, if necessary, mixed, sterilized, cooled, and filled in a container to prepare a final product.
[0069]
The amount of the discoloration inhibitor of the present invention added to various colored products such as foods and drinks, cosmetics, pharmaceuticals, quasi-drugs, and feeds is not particularly limited as long as the discoloration phenomenon of the pigment contained therein can be prevented. Considering the type of Umbelliferae that is the active ingredient of the anti-fading agent of the present invention, and also appropriately selecting in consideration of the type and content of the pigment contained in the colored product, the type of the object, and the components contained therein, Can be determined. For example, when the above colored product is adjusted so that the absorbance at the maximum absorption wavelength of the dye to be subjected to the fading suppression is 0.05 to 1, the colored product contains at least 0 extract of the Umbelliferae (dry matter). The discoloration inhibitor can be blended so as to be 0.001 ppm, for example, in the range of 0.001 ppm to 10000 ppm. More preferably, the discoloration inhibitor is blended so as to be at least 0.05 ppm, for example, in the range of 0.05 to 1000 ppm, and still more preferably to be in the range of at least 0.1 ppm, for example, 0.1 to 100 ppm. desirable.
[0070]
In addition, as shown in the Examples described later, the discoloration inhibitory effect is improved depending on the amount of the discoloration inhibitor (extract of the Umbelliferae) added. Therefore, the upper limit of the blending ratio is set as a tentative standard from other viewpoints other than the fading suppression effect (for example, physical properties of the object such as taste and viscosity). The upper limit of the mixing ratio of the fading inhibitor to the (colored product) is not limited to the above.
[0071]
(3) Discoloration suppression method
The present invention also provides a method for suppressing fading of a dye or various compositions containing the dye.
The dyes targeted by the present invention are the aforementioned synthetic dyes and natural dyes. Preferred are the above-mentioned various natural dyes, and more preferred are anthocyanin-based dyes, flavonoid-based dyes, carotenoid-based dyes and quinone-based dyes. More preferably, anthocyanin pigments such as red cabbage pigment, purple potato pigment and purple corn pigment; flavonoid pigments such as safflower pigment, onion pigment, cacao pigment and tamarind pigment; carotenoid pigments such as paprika pigment, annatto pigment and carrot carotene pigment Dyes; and quinone dyes such as madder dye, cochineal dye, sicon dye and lac dye
In addition, the various compositions containing a dye (dye-containing composition) as used herein broadly mean the above-described synthetic dyes and natural dyes, preferably compositions containing natural dyes. And the above-mentioned various colored products such as pigment preparations, foods and drinks, cosmetics, pharmaceuticals, quasi-drugs, and feeds.
[0072]
The present invention relates to the above-described pigment or the pigment-containing composition, which is the aforementioned discoloration inhibitor (Apiaceae plant extract) of the present invention, preferably an anise plant extract, cumin plant extract, coriander plant extract, and caraway plant. It can be carried out by coexisting with one or more kinds of extracts selected from the group consisting of extracts. Here, the form of coexistence is not particularly limited as long as a state in which both are in contact with each other is formed. For example, such a coexistence state can be formed by blending a pigment or a composition containing the same with the above-mentioned discoloration inhibitor or a Umbelliferae extract having a discoloration inhibiting action, and mixing both. For example, when the composition containing a pigment is a pigment preparation or a food or drink, a discoloration inhibitor or an Apiaceae plant extract having a discoloration inhibitory action is blended as one of the material components during the production of the pigment preparation or the food or drink. This can be done by: The same applies to other colored products such as cosmetics, pharmaceuticals, quasi-drugs or feed.
[0073]
The use ratio of the color fading inhibitor (Apiaceae plant extract) to the pigment or the pigment-containing composition is not particularly limited as long as the effect of the present invention is exhibited, and is appropriately adjusted depending on the type of the target pigment. can do. Usually, the use ratio of the fading inhibitor to 100 parts by weight of the pigment (dry matter) is 10 to 5,000 parts by weight, preferably 10 to 10 parts by weight, in terms of solids, in terms of the ratio of the Umbelliferae plant extract (dry matter). 1000 parts by weight can be exemplified. The use ratio of the fading inhibitor to the dye-containing composition is not particularly limited, but the dye-containing composition is adjusted so that the absorbance at the maximum absorption wavelength of the target dye for fading suppression is 0.05 to 1. And the range in which the extract of the Umbelliferae (dry matter) is contained at a ratio of usually 0.001 to 10000 ppm, preferably 0.05 to 1000 ppm, more preferably 0.1 to 100 ppm. Can be.
[0074]
According to the discoloration suppressing method of the present invention, it is possible to impart heat discoloration resistance and light discoloration resistance to the dye or the dye-containing composition.
[0075]
Here, the term “thermal fade resistance” refers to a property that the color does not easily fade even under the influence of heat. Specifically, when a dye or a dye-containing composition is subjected to heat in a manufacturing process or a preservation process, compared with a dye or a dye-containing composition not containing a discoloration inhibitor, fading is reduced. A property that is significantly suppressed.
[0076]
For example, the above “conditions to receive heat” include a temperature during production (5 minutes to 24 hours at 20 to 100 ° C.), a temperature during sterilization (1 to 60 minutes at 110 to 140 ° C., or 60 to 100 ° C.). For several minutes to 5 hours) and short-term to long-term storage at a temperature equal to or higher than room temperature (20 to 70 ° C., one day to one year).
[0077]
Further, the photobleaching resistance refers to a property that is hardly faded even under the influence of sunlight or artificial light (such as a fluorescent lamp). Specifically, when the dye or the dye-containing composition is subjected to light (sunlight, fluorescent light, or the like) that can be received in a normal storage state, the dye or the dye-containing composition does not contain a discoloration inhibitor. Is a property in which fading is significantly suppressed.
[0078]
For example, examples of the above conditions include conditions in which the pigment or the pigment-containing composition is exposed to sunlight for 5 minutes to several hours, or exposed to fluorescent light for 1 day to 6 months.
[0079]
【Example】
Hereinafter, the contents of the present invention will be specifically described using the following examples and experimental examples. However, the present invention is not limited to these. Unless otherwise specified, the unit of the formulation described below means% by weight, and part means part by weight. Products marked with * in each formula are products of San-Ei Gen FFI Co., Ltd.
[0080]
Example 1Discoloration inhibitor (Anise seed extract)
After 1 kg of anise seed (dry matter) was pulverized, 7 L of a 40% by volume aqueous ethanol solution was added thereto, and the mixture was stirred for 5 hours while maintaining the temperature at 75 ° C. After cooling the obtained extraction mixture to room temperature, suction filtration was performed to remove insoluble solids, thereby obtaining 5.5 L of an extract. The extract was mixed with activated carbon at a ratio of 0.2%, stirred for 1 hour, filtered, and concentrated to dryness to obtain 105 g of a dried anise seed extract. A 40% by volume aqueous ethanol solution was added thereto (1.05 kg) so that the content of the anise seed extract (dry matter) became 10%. This was used as the discoloration inhibitor 1 in the following experiment.
[0081]
Example 2Discoloration inhibitor (cumin seed extract)
500 ml of hexane was added to 100 g of cumin seed powder (dry matter), and the mixture was refluxed and defatted. Next, 2 L of a 40% by volume aqueous ethanol solution was added to the obtained residue, and the mixture was stirred for 3 hours while maintaining the temperature at 75 ° C. After cooling the obtained extract mixture to room temperature, suction filtration was performed to remove insoluble solids, and 1.7 L of an extract was obtained. Activated carbon (2 g) was added to the extract, and the mixture was stirred for 1 hour, filtered, and concentrated to dryness under reduced pressure to obtain 9 g of a dried cumin seed extract. Ethanol and glycerin were added thereto so that the content of the cumin seed extract (dry matter) became 10% (90 g: containing 20% by volume of glycerin and 20% by volume of ethanol). The following experiment was used.
[0082]
Example 3Discoloration inhibitor (Coriander fruit extract)
After crushing 100 g of coriander fruit (dried product), 600 ml of a 50% by volume aqueous ethanol solution was added, and the mixture was stirred for 5 hours while maintaining at 50 ° C. After cooling the obtained extract mixture to room temperature, it was subjected to suction filtration to remove insoluble solids, thereby obtaining 420 ml of extract. The extract was concentrated under reduced pressure, hexane was added thereto, and the mixture was separated after mixing. The aqueous layer was filtered using diatomaceous earth, and then concentrated under reduced pressure to dryness to obtain 8 g of a concentrated dried product. Ethanol and glycerin were added to the mixture so that the content of the coriander fruit extract (dry matter) became 10% (80 g: containing 30% by volume of glycerin and 20% by volume of ethanol). The following experiment was used.
[0083]
Example 4Discoloration inhibitor (caraway fruit extract)
After crushing 100 g of caraway fruits (dried product), 500 ml of a 60% by volume aqueous ethanol solution was added, and the mixture was stirred for 5 hours while maintaining at 80 ° C. After cooling the obtained extraction mixture to room temperature, suction filtration was performed to remove insoluble solids, thereby obtaining 450 ml of an extract. The extract was mixed with activated carbon at a ratio of 0.2%, stirred for 1 hour in this extract, filtered, and concentrated to dryness to obtain 8 g of a dry caraway fruit extract. Ethanol was added thereto so that the content of the caraway fruit extract (dry matter) was 10% (80 g: containing 30% by volume of ethanol), and this was used as the discoloration inhibitor 4 in the following experiment. .
[0084]
Reference Example 1Chlorogenic acid-containing preparation
10 g of chlorogenic acid (manufactured by Tokyo Chemical Industry Co., Ltd.) was dissolved in a 40% by volume aqueous solution of ethanol to prepare a chlorogenic acid-containing preparation; 100 g.
[0085]
Reference Example 2Myricitrine-containing preparation
200 g of dried leaves of the bayberry (including a small amount of twigs) were pulverized and extracted by stirring for 4 hours while adding 1 L of methanol and maintaining the temperature at 60 ° C. The mixture was cooled to room temperature and filtered with suction. The residue was washed with 150 ml of methanol, and the filtrate and the washing solution were combined. The filtrate was concentrated under reduced pressure to 100 ml using a rotary evaporator. The concentrated liquid having a blackish green color was transferred to a separating funnel, 150 ml of water was added, and the mixture was washed three times with ethyl ether. The obtained aqueous layer was concentrated under reduced pressure, and methanol was added to the concentrate for crystallization to obtain a tan precipitate. This was recrystallized from methanol to obtain 2.5 g of myricitrine. The obtained product was dissolved in ethanol to prepare a myricitrine-containing preparation; 25 g (an ethanol preparation containing 10% of myricitrin).
[0086]
Reference Example 3製 剤 Enzyme-treated isoquercitrin-containing preparation
500 g of rutin (manufactured by Nacalai Tesque, Inc.) was dispersed in 100 L of water (temperature: 55 ° C.), and 50 g of naringinase (trade name: naringinase “Amano”) was added thereto. This system had a pH of 7. After keeping this at 50 ° C. for 5 hours, it was concentrated to 50 L. Upon cooling, isoquercitrin precipitated. The precipitate was collected by filtration and dried to obtain 320 g of isoquercitrin. To 320 g of this isoquercitrin, 100 L of water was added, 800 g of corn starch was added, and the mixture was homogenized. To this, 200 ml of CGTase (Amano Pharmaceutical Co., Ltd., trade name Contizyme) was added, and the mixture was heated at 55 ° C. and pH 6.8 for 12 hours. Held. The solution was passed through an adsorption resin column (Diaion HP-21, manufactured by Mitsubishi Kasei Corporation) to adsorb quercetin-3-O-glycoside, and then desorbed with a 50% by volume aqueous methanol solution. The desorbed solution was concentrated to dryness to obtain 550 g of glycosylated rutin. This solid was a quercetin-3-O-glycoside mixture containing unreacted isoquercitrin and glycosides having different numbers of glucose residues. This solid was used as enzyme-treated isoquercitrin. A 40% by volume alcohol was added to the concentrated and dried product to prepare an enzyme-treated isoquercitrin-containing preparation; 3660 g (containing 15% of enzyme-treated isoquercitrin).
[0087]

[0088]
In the above description, the “color value 80” is 1/1 of the value obtained by measuring the absorbance at the maximum absorption wavelength (10 mm cell, visible part) in a pH 3 dilution buffer (McIlvine @ Buffer) and multiplying by the dilution ratio of the measurement solution. A value of 10 is shown (the same applies to the following experimental examples). The absorbance of the dye-containing composition prepared according to the above formulation was 0.38 at the maximum absorption wavelength of the purple potato dye at 530 nm.
[0089]
The dye-containing composition prepared by mixing the respective components according to the above-mentioned formulation was heated to 93 ° C., put in a 500 ml PET bottle, cooled, and a purple potato dye-colored syrup was prepared. Using this as a test object, the temperature was kept at 50 ° C. for 6 days using a warming device (Tokyo Rikakikai Co., Ltd., EYELA WFO-600D), and the fading phenomenon of the dye due to the influence of heat (thermal fading resistance) was observed. In addition, as a comparative test, a dye-containing composition prepared according to the above-described formulation except that a chlorogenic acid-containing preparation, a myricitrine-containing preparation, or distilled water (free of addition) was used instead of the fading inhibitor 1 or 2 was also used. Similarly, by heating and keeping the temperature, the phenomenon of color fading of the dye due to heat (thermal fading resistance) was observed. Table 1 shows the results. The heat fading resistance was measured by measuring the absorbance at the maximum absorption wavelength (530 nm) of the purple potato dye after the test (after 6 days of heat retention), and the residual ratio (%) when the absorbance before the test (before heat retention) was 100%. Was evaluated.
[0090]
[Table 1]

[0091]
From the results in Table 1, the chlorogenic acid-containing preparations and myricitrine-containing preparations, which are known to have an antioxidant effect, showed little effect on the suppression of thermal fading of purple potato pigment (anthocyanin pigment). The discoloration inhibitor 1 (anise seed extract) and the discoloration inhibitor 2 (cumin seed extract) were found to effectively suppress the discoloration of purple potato pigment due to heat.
[0092]

The absorbance of the dye-containing composition prepared according to the above formulation was 0.28 at 536 nm, which is the maximum absorption wavelength of red cabbage dye.
[0093]
The dye-containing composition prepared by mixing the components according to the above formulation was heated to 93 ° C., heated, and then placed in a 50 ml colorless transparent glass bottle to prepare a red cabbage dye-colored syrup. Using this as an object to be tested, the temperature is maintained at 37 ° C. for 60 days and at 50 ° C. for 7 to 14 days using a warming device (Tokyo Rika Kikai Co., Ltd., EYELA WFO-600D). (Fading resistance) was observed. Separately, a test object was measured using a fade meter (FAL-3 type manufactured by Suga Test Instruments Co., Ltd., irradiation amount: 38.3 mw min / cm).²After 4 hours under the irradiation light of (1), the phenomenon of dye fading (photobleaching resistance) was observed. As a comparative test, a dye-containing composition prepared according to the above-mentioned formulation (non-added type) was also heated and kept warm or irradiated with light except that distilled water was used instead of the fading inhibitor. The dye fading phenomenon (thermal fade resistance) due to the influence was observed. Table 2 shows the results. The heat fade resistance and the light fade resistance were measured by measuring the absorbance at the maximum absorption wavelength (536 nm) after the test (after the heat retention and after the light irradiation), and the absorbance before the test (before the heat retention and before the light irradiation) was defined as 100%. The evaluation was made based on the remaining rate (%) in each case.
[0094]
[Table 2]

[0095]
From the results in Table 2, the pigment-containing composition to which the discoloration inhibitor 1 (anis seed extract), the discoloration inhibitor 2 (cumin seed extract), and the discoloration inhibitor 3 (Coriander fruit extract) of the present invention are as follows: Even after storage at 37 ° C. for 60 days, at 50 ° C. for 7 to 14 days, and after 4 hours of irradiation with a fade meter, the red cabbage dye (FIG. The fading (thermal fading, photofading) of the anthocyanin-based dye) was suppressed.
[0096]

The absorbance of the composition prepared according to the above formulation was 0.38 at the maximum absorption wavelength of 440 nm of the gardenia yellow pigment.
[0097]
The composition prepared by mixing the components in accordance with the above-mentioned formulation was heated to 93 ° C., then placed in a 50 ml colorless transparent glass bottle, and cooled to produce a gardenia yellowish colored syrup. Using this as a test object, the temperature was kept at 50 ° C. for 1 day using a warming device (Tokyo Rikakikai Co., Ltd., EYELA @ WFO-600D), and the color fading phenomenon (heat fading resistance) of the dye due to the influence of heat was observed. In addition, as a comparative test, a dye-containing composition (comparative composition) prepared according to the above-mentioned formulation except that a formulation containing myricitrine, a formulation containing enzyme-treated isoquercitrin, or distilled water was used instead of the discoloration inhibitor. Was also heated and kept warm, and the color fading phenomenon (thermal fading resistance) of the dye due to the influence of heat was observed. Table 3 shows the results. The heat fade resistance was measured by measuring the absorbance at the maximum absorption wavelength (440 nm) of gardenia yellow after the test (one day after the heat retention), and the residual ratio (%) when the absorbance before the test (before the heat retention) was set to 100%. Was evaluated.
[0098]
[Table 3]

[0099]
From the results in Table 3, it can be seen that the mycitrin-containing preparation and the enzyme-treated isoquercitrin-containing preparation had almost no thermal discoloration inhibitory effect, whereas the gardenia yellow pigment to which the discoloration inhibitor 1 and the discoloration inhibitor 2 of the present invention were added. In each of the containing compositions, discoloration due to heat was significantly suppressed as compared with the myricitrine-containing preparation and the enzyme-treated isoquercitrin-containing preparation.
[0100]
Experimental example 4Peach soda
After mixing each component having the following formulation, the mixture was filled in a bottle to prepare peach soda.

[0101]
This was kept at 50 ° C. for 20 days, and the fading phenomenon of the dye due to heat (thermal fading resistance) was measured. Separately, irradiation with a fluorescent lamp at 10,000 lux in a cool place (5 to 10 ° C.) was performed for 3 days, and the phenomenon of color fading of the dye due to the influence of light (light fading resistance) was also observed. In addition, as a comparative test, an experiment was similarly performed on the above-mentioned formulation, in which peach soda was prepared by adding distilled water instead of the discoloration inhibitor 1 of the present invention (no addition system). Table 4 shows the results. In addition, the heat-fading resistance and the light-fading resistance were measured by measuring the absorbance at the maximum absorption wavelength (514 nm) of the purple corn dye after the test (after the heat retention and after the light irradiation), and measuring the absorbance before the test (before the heat retention and before the light irradiation). The evaluation was made based on the residual rate (%) when 100% was set.
[0102]
[Table 4]

[0103]
As can be seen from the results, the peach soda prepared using the discoloration inhibitor 1 of the present invention was very excellent in heat fading resistance and light fading resistance.
[0104]
Experimental example 5Strawberry jelly
According to the following prescription, each component was mixed and dissolved by heating at 80 ° C., filled in a cup, and cooled at 5 ° C. for 1 hour to prepare a strawberry jelly.

[0105]
This was kept in a thermostat at 35 ° C. for 7 days, and the fading phenomenon of red cabbage dye (thermal fading resistance) was visually observed. Separately, strawberry jelly was irradiated with a fluorescent lamp of 10,000 lux in a cold place (5 to 10 ° C.) for 3 days, and the fading phenomenon of red cabbage pigment (light fading resistance) due to the influence of light was visually observed. . In addition, as a comparative experiment, an experiment was similarly performed on the above-mentioned formulation in which strawberry jelly was prepared by adding water instead of the discoloration inhibitor 3 of the present invention (no addition system). Table 5 shows the results. In addition, the strawberry cellulose immediately after the preparation had a bright red color.
[0106]
[Table 5]

[0107]
As is clear from Table 5, the strawberry jelly prepared using the discoloration inhibitor 3 of the present invention hardly undergoes a change in color tone (fading) due to heat or light even after heating or light irradiation, and the color tone immediately after preparation Had. In addition, the jelly was very excellent in heat fading resistance and light fading resistance also in terms of the residual ratio of the dye.
[0108]
Experimental example 　 6Non-oil dressing (Ume jiso type)
After mixing and filtering the components having the following formulation, the mixture was filled in a bottle, and sterilized at 90 ° C. for 30 minutes to prepare a non-oil dressing (red cabbage pigment-containing composition).

[0109]
After keeping this at 37 ° C. for 10 days, the fading phenomenon of red cabbage dye (thermal fading resistance) was observed from both the color tone and the residual ratio of the dye. In addition, as a comparative experiment, an experiment was similarly performed on the above-mentioned formulation prepared by adding water instead of the discoloration inhibitor 1 of the present invention (non-added system). Table 6 shows the results.
[0110]
[Table 6]

[0111]
It is apparent from these results that the red cabbage dye-containing composition to which the discoloration inhibitor 1 of the present invention is added retains the vividness of the dye, shows a high value of the dye residual ratio, and shows excellent heat-fading resistance. Was.
[0112]
Experimental example 7飲料 Beverage with fruit juice
After mixing and filtering the components having the following formulations, the mixture was filled in a bottle, and sterilized at 90 ° C. for 30 minutes to prepare a juice-containing beverage.

[0113]
After keeping the temperature at 37 ° C. for 10 days, the fading phenomenon (thermal fading resistance) of the grape skin pigment was examined in terms of the residual pigment rate. In addition, as a comparative experiment, an experiment was similarly performed on the above-described formulation prepared by adding water instead of the discoloration inhibitor 2 of the present invention (non-added system). The heat fade resistance was measured by measuring the absorbance at the maximum absorption wavelength (530 nm) of the grape skin pigment after the test (after the heat retention), and the residual ratio (%) when the absorbance before the test (before the heat retention) was set to 100%. ). Table 7 shows the results.
[0114]
[Table 7]

[0115]
As is clear from these results, the grape skin pigment-containing composition to which the fading inhibitor 2 of the present invention was added exhibited excellent heat fading resistance.
[0116]
Example 5Red cabbage pigment preparation
80 parts of a red cabbage pigment preparation (Sun Red RC *) having a color value of 80 and 20 parts of the discoloration inhibitor 1 of the present invention (anise seed extract: Example 1) are mixed and dissolved by stirring to discolor. A hard red cabbage pigment preparation (solution) was prepared.
[0117]
Example 6Β-carotene pigment preparation
99 parts of a 0.3% β-carotene pigment preparation (Super Neocla @ NB *) and 1 part of a discoloration inhibitor 2 of the present invention (cumin seed extract: Example 2) were mixed at a ratio of 1 part, and dissolved by stirring to discolor. A β-carotene pigment preparation (solution) that was difficult to prepare was prepared.
[0118]
Example 7Purple potato pigment preparation
90 parts of a purple potato pigment preparation (sun red @ YM *) having a color value of 80 and 10 parts of a discoloration inhibitor 3 of the present invention (coriander fruit extract: Example 3) are mixed, stirred and dissolved to discolor. A hard purple potato pigment preparation (solution) was prepared.
[0119]
Example 8Gardenia yellow element preparation
80 parts of a gardenia yellow pigment preparation having a color value of 150 (Sun Yellow No. 3L *) and 20 parts of a discoloration inhibitor 4 of the present invention (caraway fruit extract: Example 4) were mixed and dissolved by stirring. A gardenia yellow pigment preparation (solution) that does not easily fade was prepared.
[0120]
Example 9Cochineal pigment preparation
90 parts of a cochineal pigment preparation having a color value of 83 (Sun Red No. 1F *) and 10 parts of a discoloration inhibitor 1 of the present invention (anise seed extract: Example 1) are mixed and stirred to dissolve to fade. A cochineal pigment preparation (solution) that is difficult to prepare was prepared.
[0121]
Example 10Safflower yellow pigment preparation
80 parts of a safflower yellow pigment preparation having a color value of 160 (San Yellow No. 2A *) and 20 parts of a discoloration inhibitor 2 of the present invention (cumin seed extract: Example 2) were mixed and dissolved by stirring to discolor. A safflower yellow pigment preparation (solution) that is difficult to prepare was prepared.
[0122]
Example 11Hard candy
A mixture of 20 g of water, 60 g of sugar and 40 g of sugar syrup was heated and dissolved to 150 ° C., boiled down to 100 g, cooled to 120 ° C., and safflower yellow pigment 0.07 g, gardenia blue pigment 0.03 g, and citric acid 0.5 g , Matcha flavor 0.15 g and discoloration inhibitor 1 (anis seed extract: Example 1) 0.05 g were added, and after molding, the mixture was cooled to room temperature to prepare a hard candy.
[0123]
Example 12Acerola drink
After mixing 30 g of fructose dextrose liquid sugar, 10 g of sugar, 0.4 g of citric acid, 0.2 g of acerola flavor, 0.1 g of gardenia red pigment, and 0.02 g of the fading inhibitor 3 (Coriander fruit extract: Example 3), To this, carbonated water was added to a total amount of 100 g, and the mixture was filled in a 100 ml glass bottle to prepare an acerola beverage.
[0124]
Experimental example 7Discoloration inhibitor (Anise seed extract)
After pulverizing 100 g of anise seeds (dry matter), 500 ml of a 60 v / v% aqueous ethanol solution was added, and the mixture was stirred for 5 hours while maintaining at 60 ° C. After the obtained extraction mixture was cooled to room temperature, it was subjected to suction filtration to remove insoluble solids, and about 400 ml of a crude extract was obtained. The crude extract was concentrated to dryness at 40 ° C. or lower under reduced pressure, 2 L of 35 v / v% ethanol aqueous solution was added, and the mixture was passed through an adsorption resin Sepabead SP-207 (manufactured by Mitsubishi Chemical Corporation, 35 v / v% ethanol aqueous solution). The solution was passed through 50 ml of the solution (with SV = 2) at SV = 2 and a temperature of 20 ° C. Further, 150 ml of a 35 v / v% aqueous ethanol solution was passed (SV = 2, temperature: 20 ° C.), and a resin treatment liquid was recovered.
[0125]
The recovered solution was concentrated to dryness under reduced pressure at 40 ° C. or lower to obtain 9 g of a dried anise seed extract. A 35 v / v% aqueous ethanol solution was added thereto (90 g) so that the content of the anise seed extract (dry matter) became 10%. This was used as the discoloration inhibitor 5 in the following experiment.
[0126]

[0127]
The dye-containing component prepared by mixing the components according to the above-mentioned formulation was heated to 93 ° C., heated, and then placed in a 110 ml colorless and transparent glass bottle, and cooled to prepare a red cabbage dye-colored syrup. Using this as a test object, the temperature was kept at 50 ° C. for 7 to 14 days using a warming device (Yamato Scientific Co., Ltd., INCUBATOR® IC-102), and the color fading phenomenon of the dye due to heat (thermal fading resistance) was observed. Separately, a test object is a fade meter (Xenon Long Life Fade Meter XWL-75R manufactured by Suga Test Instruments Co., Ltd., irradiation amount 600 W / m).²(Irradiation temperature: 20 ° C.) for 1 hour and 30 minutes to 3 hours under irradiation light at a temperature of 20 ° C., to observe the color fading phenomenon (photofading resistance) of the dye. As a comparative test, a dye-containing composition (non-added type) prepared according to the above-mentioned formulation was also heated and stored in the same manner as above except that distilled water was used instead of the discoloration inhibitor 5, and then irradiated with light, And the phenomenon of color fading of the dye due to the influence of light was observed. Table 8 shows the results. The heat fade resistance and the light fade resistance were measured by measuring the absorbance at the maximum absorption wavelength (536 nm) after the test (after the heat retention and after the light irradiation), and the absorbance before the test (before the heat retention and before the light irradiation) was defined as 100%. The evaluation was made based on the remaining rate (%) in each case.
[0128]
[Table 8]

[0129]
From the results in Table 8, the dye-containing composition to which the fading inhibitor 5 (anise seed extract) was added was stored at 50 ° C for 7 to 14 days, and even after 1 hour 30 minutes to 3 hours after irradiation with a fade meter. In addition, the fading (thermal fading, photofading) of the red cabbage dye (anthocyanin-based dye) was significantly suppressed as compared with the case where the fading inhibitor 5 was not added (the non-added system).
[0130]

[0131]
The dye-containing component prepared by mixing the components according to the above formulation was heated to 70 ° C., heated, heated and then placed in a 110 ml colorless transparent glass bottle, and cooled to prepare a beet red colored syrup. Using this as a test object, a fade meter (Xenon Long Life Fade Meter XWL-75R manufactured by Suga Test Instruments Co., Ltd., irradiation amount 600 W / m)²(Irradiation temperature of 20 ° C.) for 1 hour, and the dye fading phenomenon (photobleaching resistance) was observed. As a comparative test, a dye-containing composition (non-addition type) prepared according to the above-described formulation was irradiated with light in the same manner except that distilled water was used instead of the fading inhibitor 5, and the color of the dye was affected by light. The phenomenon was observed. Table 9 shows the results. The photobleaching resistance was measured by measuring the absorbance at the maximum absorption wavelength (533 nm) after the test (after light irradiation) and evaluating the residual ratio (%) when the absorbance before the test (before light irradiation) was set to 100%. .
[0132]
[Table 9]

[0133]
From the results in Table 9, it can be seen that the pigment-containing composition to which the fading inhibitor 5 (anise seed extract) was added, even after 1 hour of irradiation with the fade meter, had a higher concentration than the case where the fading inhibitor was not added (no addition system). As a result, the fading of beet red (light fading) was significantly suppressed.
[0134]

[0135]
The dye-containing component prepared by mixing the components according to the above-mentioned formulation was heated to 93 ° C., heated, heated and then placed in a 110 ml colorless and transparent glass bottle, and cooled to produce a gardenia red dye-colored syrup. Using this as a test object, a fade meter (Xenon Long Life Fade Meter XWL-75R manufactured by Suga Test Instruments Co., Ltd., irradiation amount 600 W / m)²After 4 hours under irradiation light at an irradiation temperature of 20 ° C.), the phenomenon of dye fading (photobleaching resistance) was observed. As a comparative test, a dye-containing composition (non-addition type) prepared according to the above-described formulation was irradiated with light in the same manner except that distilled water was used instead of the fading inhibitor 5, and the color of the dye was affected by light. The phenomenon was observed. Table 10 shows the results. The photobleaching resistance was measured by measuring the absorbance at the maximum absorption wavelength (535 nm) after the test (after light irradiation) and evaluating the residual ratio (%) when the absorbance before the test (before light irradiation) was set to 100%. .
[0136]
[Table 10]

[0137]
From the results in Table 10, the pigment-containing composition to which the discoloration inhibitor 5 (anise seed extract) was added was significantly more effective even after 4 hours of irradiation with the fade meter than in the case where the discoloration inhibitor 5 was not added. The fading (photobleaching) of the gardenia red pigment was suppressed.
[0138]

[0139]
In the same manner as in Experimental Example 9, the fading phenomenon of the gardenia blue pigment under the influence of light was observed. Table 11 shows the results. The photobleaching resistance was measured by measuring the absorbance at the maximum absorption wavelength (600 nm) after the test (after light irradiation), and was evaluated by the residual ratio (%) when the absorbance before the test (before light irradiation) was set to 100%. .
[0140]
[Table 11]

[0141]
From the results in Table 11, the dye-containing composition to which the fading inhibitor 5 (anise seed extract) was added was significantly more effective even after 4 hours of irradiation with the fade meter than in the case where the fading inhibitor 5 was not added. The fading (photobleaching) of the gardenia blue pigment was suppressed.
[0142]

[0143]
The respective dye-containing components prepared by mixing the respective components according to the above-mentioned formulation were heated to 93 ° C., heated, and then placed in a 110 ml colorless and transparent glass bottle, and cooled to prepare an anthocyanin-based dye-colored syrup. Using this as a test object, a fade meter (Xenon Long Life Fade Meter XWL-75R manufactured by Suga Test Instruments Co., Ltd., irradiation amount 600 W / m)²(Irradiation temperature of 20 ° C.) for 3 hours, and the dye fading phenomenon (photobleaching resistance) was observed. As a comparative test, a dye-containing composition (non-addition type) prepared according to the above-described formulation was irradiated with light in the same manner except that distilled water was used instead of the fading inhibitor 5, and the color of the dye was affected by light. The phenomenon was observed. Table 12 shows the results. In addition, the photobleaching resistance was measured by measuring the absorbance at the maximum absorption wavelength of each dye after the test (after light irradiation), and evaluated by the residual ratio (%) when the absorbance before the test (before light irradiation) was set to 100%. .
[0144]
[Table 12]

[0145]
From the results in Table 12, the pigment-containing composition to which the discoloration inhibitor 5 (anise seed extract) was added was significantly more effective than the case without the discoloration inhibitor even after 3 hours of irradiation with the fade meter. The fading (photofading) of the anthocyanin dye was suppressed.
[0146]

[0147]
In the same manner as in Experimental Example 11, a carotenoid pigment-colored syrup was prepared. Using this as a test object, a fade meter (Xenon Long Life Fade Meter XWL-75R manufactured by Suga Test Instruments Co., Ltd., irradiation amount 600 W / m)²After 4 hours under irradiation light at an irradiation temperature of 20 ° C.), the phenomenon of dye fading (photobleaching resistance) was observed. As a comparative test, a dye-containing composition (non-addition type) prepared according to the above-described formulation was irradiated with light in the same manner except that distilled water was used instead of the fading inhibitor 5, and the color of the dye was affected by light. The phenomenon was observed. Table 13 shows the results. In addition, the photobleaching resistance was measured by measuring the absorbance at the maximum absorption wavelength of each dye after the test (after light irradiation), and evaluated by the residual ratio (%) when the absorbance before the test (before light irradiation) was set to 100%. .
[0148]
[Table 13]

[0149]
From the results shown in Table 13, the pigment-containing composition to which the discoloration inhibitor 5 (anise seed extract) was added was significantly more effective even after 4 hours of irradiation with the fade meter than in the case where the discoloration inhibitor was not added. The fading (photobleaching) of the carotenoid pigment was suppressed.
[0150]
【The invention's effect】
According to the present invention, one or more extracts of a plant of the Umbelliferae family, particularly a plant selected from the group consisting of anise, cumin, coriander and caraway, are incorporated into a colored product by incorporating the extract into the product. It is possible to effectively suppress the fading of the dye, especially the natural dye. In particular, it is effective in suppressing the fading of the dye due to heat and light during the production process and after production (during distribution and storage) of the product.

Claims (8)

A discoloration inhibitor containing an extract of a plant belonging to the Umbelliferae family as an active ingredient. An extract of a plant belonging to the Umbelliferae family is one of a plant selected from the group consisting of anise ( Pimpinella anisum Linne), cumin ( Cuminum cyminum Linne), coriander ( Coriandrum sativun Linne), and caraway ( Carum carvi Linne). The discoloration inhibitor according to claim 1, which is an extract of two or more kinds. The extract of a plant belonging to the Umbelliferae family is one or a plant selected from the group consisting of anise ( Pimpinella anisum Linne), cumin ( Cuminum cyminum Linne), coriander ( Coriandrum sativun Linne), and caraway ( Carum carvi Linne). The discoloration inhibitor according to claim 1, comprising an extract of two or more seeds or fruits as an active ingredient. The discoloration inhibitor according to any one of claims 1 to 3, wherein the pigment for which discoloration is suppressed is an anthocyanin pigment, a flavonoid pigment, a carotenoid pigment, or a quinone pigment. A colored food or drink comprising the fading inhibitor according to any one of claims 1 to 4, wherein the colored food is adjusted so that the absorbance at the maximum absorption wavelength of the target dye for fading suppression is 0.05 to 1. A colored food or drink comprising a discoloration inhibitor in a ratio of 0.001 to 10000 ppm in the case of the above. A colored product containing the discoloration inhibitor according to claim 1. The colored product according to claim 6, wherein the colored product is a pigment preparation. A method for suppressing fading of a pigment or a composition containing a pigment, comprising causing the pigment or a composition containing the pigment to coexist with an extract of a plant belonging to the Umbelliferae family.