JP2008163096A - Pigment stabilizer - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pigment stabilizer derived from starch capable of suppressing fading of a pigment compound without greatly affecting a taste of a food after addition thereof using the starch having safety established as the food and easily available at low cost as a raw material. <P>SOLUTION: The pigment stabilizer is suitable for stabilizing coloring of a pigment mainly derived from a natural product and contains a micro-dispersed starch prepared by carrying out processing of irradiating the starch consisting essentially of waxy corn starch with ultrasonic waves and dispersing the starch as an active ingredient. The pigment stabilizer is a liquid prepared by solubilizing the micro-dispersed starch in water or powder obtained by powdering the micro-dispersed starch. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a pigment stabilizer, and more particularly to a pigment stabilizer prepared from starch that stabilizes the color development of pigments derived from natural products.

  In foods, the color is an extremely important factor along with the taste and flavor, and the quality of appearance such as shape and color is a measure for selection by the consumer. In this respect, the same applies to processed foods, not to mention fresh foods such as fruits and vegetables, seafood, and livestock meat. In other words, color occupies an important position in appealing to consumers about the aesthetic appearance of food, and its good or bad influences sales.

  The color and color of food are constituted by the influence of various pigment compounds contained therein. In general, various dye compounds that are added to foods can be easily discolored due to decomposition, etc. due to various processing conditions such as cooking and processing, heating and sterilization, and acidity and alkalinity. Proceed. For this reason, the food is processed after paying close attention to color fading.

  In addition, it is known that fading of food occurs not only during its processing but also during distribution. In this case, there are not only accidental factors such as temperature rise and sun exposure due to inadequate temperature management in the distribution process, but also fading due to in-store lighting after being placed on display shelves as products. For example, processed foods such as pickles are packaged in a transparent film container in order to emphasize the freshness of the ingredients themselves. Therefore, since such foods are always affected by light transmission, effective measures against fading of foods are required. In particular, natural product-derived pigments are susceptible to fading.

  Therefore, proposals have been made to add to the food in advance a component that has an anti-fading effect in anticipation of color fading. For example, a technique of adding polyphenols typified by chlorogenic acid as an anti-fading agent for gardenia yellow pigment (see Patent Document 1), a technique of stabilizing color tone by using an immersion liquid containing cyclodextrin for eggplant pickles (See Patent Document 2). In addition, a method of adding 0.1 to 5.0 times the amount of glycyrrhizin or a salt thereof to an anthocyanin-based pigment (see Patent Document 3), and further a discoloration inhibitor using nigerooligosaccharide as an active ingredient It has been reported (see Patent Document 4).

However, in Patent Document 1, chlorogenic acid having a low purity has a bitter taste and a miscellaneous taste peculiar to plant extracts, and removal thereof requires a complicated process such as solvent extraction. Regarding Patent Document 2, it is well known that cyclodextrin is effective as a food ingredient for imparting stability. However, there is a drawback that the solubility in water is low. Regarding Patent Document 3, since glycyrrhizin has a sweetness 200 times that of sugar, there is a drawback that the taste of the whole food tends to be impaired depending on the amount used. Furthermore, the nigerooligosaccharide of Patent Document 4 is produced by a glycosyltransferase produced by a special microorganism. Therefore, the production becomes complicated and the cost is high.
Japanese Patent No. 2904974 Japanese Patent No. 2981223 JP-A-9-263707 Japanese Patent No. 3364442

  The inventors investigated the stabilizing function of the sugar chain compound such as cyclodextrin in the above-mentioned prior art, and repeated earnest research on the starch as a basis. Starch is available at low cost, has excellent storage stability, and is well known in terms of safety. As a result, the inventors have found that an appropriate dispersion of starch gelatinized product with ultrasonic irradiation contributes to the stabilization of the pigment component.

  The present invention has been made in view of the above points, and provides a starch-derived pigment stabilizer that suppresses fading of pigment compounds using starch that has been established as a food and is easily procured at low cost.

  That is, the invention of claim 1 relates to a dye stabilizer characterized by comprising finely dispersed starch obtained by ultrasonic processing as an active ingredient.

  A second aspect of the present invention relates to the dye stabilizer according to the first aspect, comprising a liquid in which the finely dispersed starch is water-solubilized.

  Invention of Claim 3 concerns on the pigment | dye stabilizer of Claim 1 or 2 in which the said fine dispersion starch consists of powder.

  The invention according to claim 4 relates to the dye stabilizer according to any one of claims 1 to 3, wherein the finely dispersed starch is mainly waxy corn starch.

  According to the dye stabilizer according to the invention of claim 1, since the finely dispersed starch obtained by ultrasonic processing is used as an active ingredient, the safety as a food is established, and the fading of the dye compound is suppressed using starch which is easily procured at low cost. A starch stabilizer derived from starch can be obtained. In particular, since starch itself has no taste, it has little effect on the taste of food after addition.

  According to the dye stabilizer according to the invention of claim 2, in the invention of claim 1, since it comprises a liquid in which the finely dispersed starch is water-solubilized, it becomes possible to use a production process for obtaining a gelatinized product of starch, which is relatively inexpensive. Can be manufactured.

  According to the dye stabilizer according to the invention of claim 3, in the invention of claim 1 or 2, since the finely dispersed starch is made of powder, preservability, storage and ease of handling as the dye stabilizer are improved.

  According to the dye stabilizer according to the invention of claim 4, in the invention of any one of claims 1 to 3, since the finely dispersed starch is mainly waxy corn starch, it is gelatinized because the amylopectin content is extremely high It is excellent in time stability and can easily obtain dye stabilizing performance.

Preferred embodiments of the present invention will be described below with reference to the accompanying drawings.
FIG. 1 is a schematic process diagram of the dye stabilizer of the first embodiment, and FIG. 2 is a schematic process diagram of the dye stabilizer of the second embodiment.

  The main factor of the color fading of the dye compound is decomposition and structural change of the dye compound (especially its molecule) accompanying a change with time. In addition to this change over time, dissolved oxygen in foods due to heating during processing and storage, decomposition of dye compound molecules due to changes in hydrogen ion concentration, structural changes, and exposure to light (visible light, electromagnetic waves such as ultraviolet rays) during display The decomposition and structural change of the dye compound molecule by the attack of oxygen radical species generated from other oxygen donor species is promoted. Therefore, if the dye compound molecules can be protected from the effects of heating, changes in the hydrogen ion concentration, and active oxygen, the amount of the dye compound molecules effective for color development can be preserved more, and the hue at the time of production can be maintained. Conceivable.

  Therefore, the inventors have made extensive studies on the physical properties of starch and, as defined in claim 1, can act on coloring compounds added for the purpose of coloring foods and coloring, thereby suppressing their fading. As a result, a stabilizer containing finely dispersed starch as an active ingredient was obtained.

  The pigment compound that is the target of pigment stabilization mainly corresponds to pigments derived from natural products. Broadly divided into carotenoids (atner pigments, gardenia pigments, paprika pigments, etc.), anthocyanins (red cabbage pigments, grape skin pigments, etc.), flavonoids (safflower pigments, etc.), betacyanins (red beet pigments, etc.), azaphylons Examples thereof include various pigments such as (Benicouji pigment) and phycocyanin (spiralina pigment, etc.). Naturally, it is applicable also to the pigments derived from natural products other than these. Moreover, you may include synthetic compounds, such as an organic compound which has a coloring effect, and a lake.

  The dye stabilizer of the first embodiment defined in the invention of claim 2 will be described using the schematic process diagram of FIG. The pigment stabilizer is inexpensive and easy to procure from starch. Starch is once dispersed in moisture such as water, and is then gelatinized in a state in which water molecules have moderately entered starch crystals by heating or the like (S11). Next, an ultrasonic wave is irradiated with respect to the gelatinized starch solution. By applying this physical energy, the entanglement of the plurality of starch molecules, that is, dispersion is promoted (S12). In this way, a liquid product of starch molecules (water-solubilized finely dispersed starch) dispersed moderately by ultrasonic irradiation is obtained. This is the dye stabilizer (P1) of the first embodiment.

  In the gelatinization (S11) shown in the schematic process diagram of FIG. 1, the viscosity at the time of starch gelatinization is suitably taken into consideration from the viewpoint of equipment, such as starch type, added water content, and pigment stabilization performance. Mostly starches are prepared in the viscosity range of 0.2 to 40 Pa · s. In particular, since flowability between processes is taken into consideration, starch is preferably prepared within a viscosity range of 0.2 to 4 Pa · s.

  When starch is dissolved, warm water and hot water are used from the viewpoint of work efficiency. In addition, in addition to water, salt water, molasses water, a solution in which seasoning is dissolved, soup (bouillon), soup, sauce, sauce, etc. It is also possible to obtain a starch starch paste. In this case, moisture dilution of the food material to be added is avoided.

  In the ultrasonic irradiation (S12), the ultrasonic wave to be irradiated has a general frequency of 20 kHz to 1 MHz, and the output of the ultrasonic oscillator is also appropriately 100 to 2000 W. The frequency and output are comprehensively defined by the type of starch to be irradiated, the concentration, the gelatinization properties, the desired final viscosity, and the like.

  A treatment tank, an ultrasonic vibrator, an ultrasonic oscillator, and the like used for ultrasonic irradiation are appropriately selected in consideration of a production scale, a processing capability, and the like. The ultrasonic irradiation with respect to the starch gelatinized material may be either a sequential batch method or a continuous method.

  Next, the dye stabilizer of the second embodiment defined in the invention of claim 3 will be described using the schematic process diagram of FIG. As in the case of the first embodiment, starch is once dispersed in moisture such as water, and is then gelatinized by a state in which water molecules have appropriately entered starch crystals by heating or the like (S21). Next, the gelatinized starch solution is irradiated with ultrasonic waves, and physical energy is applied to accelerate the entanglement (dispersion) of the entangled starch molecules (S22). The starch molecule liquid (starch dispersion) dispersed in water or the like by ultrasonic irradiation is dried and processed into a dried product (S23). Thus, a starch molecule powder (finely-dispersed starch powder) moderately reduced in molecular weight by ultrasonic irradiation is obtained. This dried product is the dye stabilizer (P2) of the second embodiment. Since dissolution / gelatinization (S21) and ultrasonic irradiation (S22) are the same as the apparatus and method described in detail in the dye stabilizer (P1) of the first embodiment, description thereof is omitted.

  In the drying (S23), freeze drying, drying with a vacuum drum dryer, spray drying (spray drying), or the like is used. By drying, convenience such as antiseptic, storage, and ease of handling is improved. Since starch-derived pigment stabilizers are not desired to maintain taste and flavor, spray drying with excellent mass productivity is used. The shape of the dried product is not limited, such as powder or an indefinite shape such as flakes. In addition, it is preferable that it is a powder form from a viewpoint of the diffusion performance at the time of food addition, and classification of a particle size is performed as needed.

  In the gelatinization of the raw material starch of the second embodiment, if salt water other than water or a seasoning liquid is used, a dried product of a starch dispersion having a taste can be obtained. Such a dried product is preferable for maintaining the balance of the taste of the whole food product because it does not diminish the taste of the food material for use as a food additive. However, when starch molecules are dispersed in the seasoning liquid, it is preferable to use a vacuum drum dryer or the like in order to avoid a decrease in flavor.

  The starch used as the raw material of the pigment stabilizer described so far is derived from corn, wheat, barley, rye, rice, sweet potato (sweet starch), potato (potato starch), pea, mung bean, tapioca and the like. The inventors have found that starch that does not cause precipitation or solidification after gelatinization exhibits better pigment stability of the pigment. The stability of starch after gelatinization is considered to have a correlation with the content of amylopectin, and the higher the amount of amylopectin, the less likely it is to precipitate or solidify after gelatinization. Thus, as defined in the invention of claim 4, it is best that the starch degradation product is mainly made of waxy corn starch. This waxy corn starch starch is composed almost entirely of amylopectin.

  In the production of starch-derived pigment stabilizers, it is usually obtained by irradiating ultrasonically while appropriately controlling one type of raw material starch (mainly only waxy corn starch) for the convenience of work. In addition to this, the raw material starch can be dispersed by ultrasonic irradiation separately, and different starch dispersions can be mixed afterwards in a desired ratio to prepare a pigment stabilizer. Of course, when irradiating raw material starch with ultrasound, a single type of starch is prepared for each different dose and post-mixed, or multiple types of starch are prepared for different doses and post-mixed, etc. Can be selected. For example, in the procurement of raw material starch, there may be fluctuations in quality due to environmental factors such as raw material harvesting place, harvest time, and harvest year. Therefore, the quality as a pigment stabilizer can be stabilized as much as possible by mixing the starch dispersions afterwards.

  The details of the mechanism of action for pigment stabilization by finely dispersed starch through ultrasonic irradiation are currently unknown. However, as disclosed in the examples described later, the stabilizing action of the pigment component is recognized by the finely dispersed starch obtained by dissolving and gelatinizing starch and irradiating ultrasonic waves.

  Therefore, it is considered that the pigment stabilizer comprising the fine dispersion of starch of the present invention has an advantageous effect on the stabilization of color development by the pigment component added to foods, beverages, pharmaceuticals, cosmetics and the like. Since the pigment stabilizer of the present invention is based on starch as described above, it can be procured at a very low cost and has been used as a food for a long time. Therefore, it is excellent in economical efficiency and safety as a dye stabilizer. Moreover, since starch hardly affects the taste of food after it is added, it is also convenient for food addition. In particular, since the fine dispersion degree of starch can be quantitatively controlled by the time and frequency of ultrasonic waves to be irradiated, it is easy to make a fine dispersion of starch corresponding to the target pigment. Furthermore, it is applicable to the use which adds to the juice of vegetables and fruits and stabilizes the color development. Of course, it is also possible to use the finely dispersed starch of the present invention in combination with an existing pigment stabilizer.

[Preparation of finely dispersed starch]
Waxy corn starch (manufactured by Nippon Shokuhin Kako Co., Ltd .: Waxy Starch) was used as a raw material starch, water was added to this, and a mini-cooker (manufactured by Noritake Engineering Co., Ltd.) was used to obtain a gelatinized solution having a concentration of 10%. Next, using a ultrasonic disperser GSD1200CVP (manufactured by Ginsen Co., Ltd.), the starch gelatinization solution is ultrasonically irradiated while maintaining a liquid temperature of about 50 ° C. under the conditions of a frequency of 20 kHz and an output of 1200 W. Fine dispersion was performed until the pressure became 0.3 Pa · s. The obtained liquid was put in a dryer and dried while applying hot air at 100 ° C. to obtain finely dispersed starch powder (referred to as finely dispersed starch in each table) (see the process diagram of FIG. 2).

  The viscosity was measured as a viscosity (Pa · s) at 50 ° C. using a viscosity analyzer (manufactured by Toki Sangyo Co., Ltd .: TVB-10M) based on the viscosity measurement method in the general test method of the Japanese Pharmacopoeia. . In addition, in selecting the above-mentioned viscosity, the knowledge of the emulsion stabilizer of starch finely dispersed by ultrasonic irradiation previously filed by the applicant was referred.

[Dye used]
The following nine types of natural product-derived dyes were used for the color stability test, and the effects of heating, ultraviolet rays, and hydrogen ion concentration (partial) were measured. In the measurement, the concentration of the dye in the aqueous solution was unified to 0.1%.
Evaluation dye 1: safflower dye (manufactured by Kanto Chemical Co., Inc.)
Evaluation dye 2: Gardenia dye (manufactured by Kanto Chemical Co., Inc.)
Evaluation dye 3: Spirulina dye (manufactured by Kanto Chemical Co., Inc.)
・ Evaluation dye 4: Grape skin dye (manufactured by Kanto Chemical Co., Inc.)
Evaluation dye 5: Benikouji dye (manufactured by Kanto Chemical Co., Inc.)
Evaluation dye 6: Atner dye (manufactured by Kanto Chemical Co., Inc.)
Evaluation dye 7: Red beet dye (manufactured by Kanto Chemical Co., Inc.)
Evaluation dye 8: red cabbage dye (manufactured by Kanto Chemical Co., Inc.)
Evaluation dye 9: Paprika dye (manufactured by Kanto Chemical Co., Inc.)

[Control group settings]
As a control group of the finely dispersed starch powder of the present invention, α-cyclodextrin (manufactured by Hayashibara Biochemical Laboratories Co., Ltd.) and powder starch syrup (manufactured by Phutamura Starch Co., Ltd .: Powdered chicken jar HLD) were used from existing dye stabilizers. α-Cyclodextrin and powdered starch syrup are starch hydrolysates and were selected as a comparative example of the degree of degradation with finely dispersed starch. Further, for comparison, no addition (only the aqueous solution of the above-described evaluation dye) was prepared. The addition concentrations of the finely dispersed starch powder, α-cyclodextrin, and powdered starch syrup were all 0.1%. This addition concentration corresponds to a general pigment concentration for food addition (see the above-mentioned pigment concentration), and is based on the addition concentration of commonly used pigment stabilizers.

[Specification of maximum absorption wavelength]
After adjusting the above-mentioned nine kinds of evaluation dyes to an aqueous solution of 0.1% concentration, water and an aqueous dye solution are added into a quartz cell (optical path length 10 mm) and used for a spectrophotometer (manufactured by Shimadzu Corporation: UV-1700). did. The amount of the dye aqueous solution added to water was adjusted by diluting and adjusting 100 μL of the dye aqueous solution with respect to 3 mL of water so that the absorbance value at the maximum absorption wavelength was about 1.0. Regarding the determination of the maximum absorption wavelength, the maximum absorption wavelength for each dye was searched from the spectrum mode setting of 400 to 1000 nm, and data processing was appropriately performed. The obtained wavelength was defined as the maximum absorption wavelength peculiar to the dye.

For each evaluation dye, the maximum absorption wavelength is as follows.
Evaluation dye 1: safflower dye = 400 nm
Evaluation dye 2: Gardenia dye = 440 nm
Evaluation dye 3: Spirulina dye = 616 nm
Evaluation dye 4: grape skin dye = 528 nm
Evaluation dye 5: Benikouji dye = 420 nm
Evaluation dye 6: Atner dye = 420 nm
Evaluation dye 7: Red beet dye = 520 nm
Evaluation dye 8: red cabbage dye = 536 nm
Evaluation dye 9: paprika dye = 528 nm

[Evaluation before processing]
After specifying the maximum absorption wavelengths of the above nine kinds of evaluation dyes, the absorbance of each evaluation dye was measured without addition (dissolving the evaluation dye in water alone, concentration 0.1%). Next, an evaluation dye and a finely dispersed starch powder aqueous solution (both at a concentration of 0.1%), an evaluation dye and an α-cyclodextrin (α-CD) aqueous solution (both at a concentration of 0.1%), an evaluation dye and an aqueous syrup powder solution An aqueous solution (both at a concentration of 0.1%) was prepared for each evaluation dye, and the absorbance of nine kinds of evaluation dyes was measured. These absorbances were evaluated before the treatment. In addition, since it is difficult to compare with the absorbance (Abs) as it is, it is determined that each dye stabilizer is evaluated based on the amount of deviation from the absorbance without the addition, with 100 being no addition for each evaluation dye. (See columns before processing in Tables 1-9).

[Evaluation of heating effect]
None of the above 9 types of evaluation dyes are added (evaluation dye is dissolved only in water, concentration 0.1%), evaluation dyes and finely dispersed starch powder aqueous solution (both at a concentration of 0.1%), evaluation dyes and α-cyclo. 10 mL of each aqueous solution of dextrin aqueous solution (both at a concentration of 0.1%), evaluation dye and powdered syrup solution (both at a concentration of 0.1%) were dispensed into a test tube and placed in a boiling water bath for about 15 minutes. . Immediately after boiling, the absorbance at the maximum absorption wavelength peculiar to the dye was measured, and the change from the addition of each evaluation dye was calculated (see the column of heat treatment in Tables 1 to 9).

[Ultraviolet light effect evaluation]
None of the above 9 types of evaluation dyes are added (evaluation dye is dissolved only in water, concentration 0.1%), evaluation dyes and finely dispersed starch powder aqueous solution (both at a concentration of 0.1%), evaluation dyes and α-cyclo. For each aqueous solution of dextrin aqueous solution (both concentrations 0.1%), evaluation dye and powdered syrup solution (both concentrations 0.1%), 10 mL each was taken, and a transparent polyethylene resin bag (120 mm × 200 mm, thickness) 0.03 mm), and the opening of the bag was sealed by heat sealing.

  A 15 W germicidal lamp (manufactured by Mitsubishi Electric Corporation: GL15) was used as a light source for ultraviolet irradiation, and a transparent polyethylene resin bag containing each aqueous solution was thinly spread and left still at 55 cm immediately below the germicidal lamp. The germicidal lamp was turned on for 30 minutes or 60 minutes, and the resin bag was irradiated with ultraviolet rays. After irradiation with ultraviolet rays for 30 minutes, the resin bag was opened, the absorbance at the maximum absorption wavelength peculiar to the dye was measured, and the change from no addition of each evaluation dye was calculated. Further, after irradiation with ultraviolet rays for 60 minutes, the resin bag was opened, the absorbance at the maximum absorption wavelength peculiar to the dye was measured, and the change from the addition of each evaluation dye was calculated (the column of ultraviolet irradiation in Tables 1 to 9). See).

[Evaluation of influence of hydrogen ion concentration]
In evaluating the influence of the hydrogen ion concentration, instead of dissolving the evaluation dye in water, the 10 mM acetate buffer adjusted to pH 4.0, the 10 mM phosphate buffer adjusted to pH 6.0, and the evaluation dye adjusted to pH 8. Each was dissolved in 10 mM phosphate buffer adjusted to 0. The absorbance, the evaluation dye, and the finely dispersed starch powder aqueous solution (pH 4.0, pH 6) without addition (only the evaluation dye is dissolved in each buffer solution at pH 4.0, pH 6.0, pH 8.0, concentration 0.1%). 0.0 and pH 8.0 are both dissolved in the buffer solution, each of which has a concentration of 0.1% each, an evaluation dye and an α-cyclodextrin (α-CD) aqueous solution (pH 4.0, pH 6.0, pH 8.0). Both are dissolved in a buffer solution of 0.1% in each case, each of which is 0.1% in concentration), both of the evaluation dye and a powdered syrup solution (pH 4.0, pH 6.0, pH 8.0 are both dissolved, both in a concentration of 0) (1% each) was prepared.

  The evaluation of the influence of the hydrogen ion concentration was performed using evaluation dye 1 (safflower dye), evaluation dye 2 (gardenia dye), evaluation dye 3 (Spirulina dye), evaluation dye 4 (grape skin dye), and evaluation dye 7 (red beet dye). The measurement was performed on the dye, and the absorbance at the maximum absorption wavelength immediately after addition and mixing was measured. In particular, for the dye of the evaluation dye 7 (red beet dye), in addition to immediately after addition and mixing, the above-described heating influence evaluation and ultraviolet light influence evaluation were also measured by the same method (see Table 10).

  In measuring the absorbance in the evaluation before the treatment, the heating effect evaluation, and the ultraviolet effect evaluation, the same cell as in the search for the maximum absorption wavelength is used, and the same dilution concentration (diluted and adjusted with 100 μL of the dye aqueous solution as a guide for 3 mL of water) ). In the evaluation of the influence of hydrogen ion concentration, the same dilution concentration was used by using the same cell as that used in the search for the maximum absorption wavelength.

[Results and discussion of dye stability]
As shown in each table, starch that has been finely dispersed by irradiation with ultrasonic waves, even when heated or irradiated with ultraviolet rays, is stable in pigments. It is recognized that Strictly speaking, although there is a difference in performance for each dye, it can be sufficiently replaced with α-cyclodextrin which is an existing dye stabilizer. Even when the hydrogen ion concentration is changed to acidic, weakly acidic, or alkaline, the finely dispersed starch does not change and is almost constant. Therefore, it can respond to a wide range of food additive uses.

  Based on this result, the inventors assume the following mechanism about the pigment stability expression of finely dispersed starch.

  In general, gelatinized starch swells to allow water molecules to enter between sugar chains constituting starch crystals, thereby forming a network-like polymer structure in which water molecules are held. Therefore, it exhibits the unique adhesion and elasticity found in starch paste. When the gelatinized starch is irradiated with ultrasonic waves, the network-like polymer structure is appropriately decomposed. Unlike the enzyme treatment, physical treatment of starch with ultrasonic irradiation does not promote decomposition too much.

  Finely dispersed starch that has undergone ultrasonic irradiation is a polymer that maintains the structure of starch to some extent in solution. From the inventors' previous knowledge, the number average molecular weight is approximately 400,000 to 600,000. This is an overwhelmingly large molecule compared to cyclodextrins and chickenpox obtained by degrading starch. Therefore, the helical linear and branched higher order structure peculiar to starch is appropriately preserved.

  Many of the dye compound molecules that are the basis of the dye component have a complex structural skeleton found in carbon double bonds and carbocycles (including aromatic rings and heterocycles). Due to this structural characteristic, a specific wavelength is absorbed and a specific color is obtained. For example, various carotenes of terpene compounds, astaxanthins, bixin of Atner dye, and betanin of red beet dye have hydrophobic structural sites, so they are relatively reactive and attack oxygen radical species. It is easy to receive. Therefore, most of the dye compound molecules are easily affected by decomposition due to heating and the like, and at the same time, they are easily decomposed and changed to different kinds of molecules even when exposed to light during storage. In the case of dye compound molecules forming various salts, the active site changes with changes in the hydrogen ion concentration, causing changes in color development and further fading. For this reason, it is also necessary to protect reactive sites in the molecule.

  As described above, since finely dispersed starch has a moderately high-order helical structure, the pigment compound molecules are incorporated and protected by the finely dispersed starch, impact from temperature changes, and oxygen generated in food moisture. It is considered that the effects of contact with radical species and the hydrogen ion concentration are reduced or alleviated.

  In addition, there is a pigment whose numerical value is increased by 10 to 20% just by adding and mixing finely dispersed starch. With regard to such a pigment enhancement effect, the pigment molecule is included in the higher-order spiral structure in the finely dispersed starch, so that there is some change in the three-dimensional structure of the pigment molecule, and it is possible to change to a structure that absorbs more strongly. Expect sex.

It is a schematic process drawing of the pigment | dye stabilizer of 1st Embodiment. It is a schematic process drawing of the pigment | dye stabilizer of 2nd Embodiment.

Claims (4)

  A pigment stabilizer characterized by comprising finely dispersed starch produced by ultrasonic processing as an active ingredient.   The dye stabilizer according to claim 1, comprising a liquid obtained by water-solubilizing the finely dispersed starch.   The pigment stabilizer according to claim 1 or 2, wherein the finely dispersed starch comprises a powder.   The pigment stabilizer according to any one of claims 1 to 3, wherein the finely dispersed starch is mainly waxy corn starch.

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