JP2008295365A - Method for producing azuki bean-color coloring agent - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an azuki (red beans) bean-color coloring agent in which not only many functional components remain, which has highly-functional added values but also which has fine coloring properties at low cost, in a simple production process. <P>SOLUTION: The method for producing an azuki bean-color coloring agent includes concentrating clear supernatant liquid, obtained by adding enzyme to azuki bean cooking liquid for separation of insoluble substance using membrane, while leaving many functional components, and promoting oxidative polymerization by spraying the pigment of the concentrated liquid or a method equivalent to spraying. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing an azuki bean coloring agent that can be efficiently produced from koji making wastewater generated in the process of processing dried beans into boiled, boiled beans, and koji.

  Conventionally, various colorants have been used in foods. In particular, when producing red rice and the like, in order to color glutinous rice in red beans, boiled soup after boiling red beans is widely used for coloring.

  This soy bean soup uses some of the soaking water before cooking the red beans and some of the soup in the process of cooking and processing the red beans. It is.

  In addition, since wastewater treatment costs from factories and environmental pollution are problems that are bothersome in any industry, recovering this waste liquid and commercializing it as a valuable resource imposes a burden on wastewater treatment. It is very effective in reducing and solving the problem of pollution treatment.

  By the way, this waste liquid contains astringent components such as tannin contained in red beans, and has the same color as caramel pigments, tamarind pigments, and kouliang pigments.

  And it has been clarified from previous studies that an azuki bean coloring agent having a color value equal to or higher than that of a caramel dye or a tamarind dye can be produced with respect to a coloring agent using a red bean broth.

About this coloring agent, insoluble substances such as starch are precipitated by adding chitosan to red bean broth or centrifuging, and after concentrating by evaporating the water in the supernatant, add alkaline substance and iron agent. A patent application has been filed for a production method characterized by heating at a temperature of 70 to 100 ° C. with aeration for about 2 hours or more and then drying to powder.
Japanese Patent Application No. 2005-318047

  However, in the conventional methods for producing coloring agents, the amount of chitosan to be added is difficult to predict because the amount of insoluble material in the precipitate is not constant depending on the lot of the broth, and the precipitation conditions are not stable. It has been found that removal techniques are necessary.

  Furthermore, in the conventional manufacturing method, it takes a lot of cost and time to concentrate the supernatant, and mass production is difficult. Therefore, it is necessary to reduce energy costs and manufacturing time for actual manufacturing.

  In order to achieve the above object, the present invention concentrates the supernatant obtained by adding an enzyme to the red bean broth to separate insoluble substances while leaving most of the functional components using a membrane. An object of the present invention is to provide a product with good colorability at low cost by promoting oxidation polymerization by spraying a dye or a method corresponding thereto.

  Further, when the supernatant is concentrated in the membrane, it is concentrated while removing most of the antioxidant components such as polyphenol by removing moisture and low molecular components.

  Further, when oxidative polymerization is promoted while heating the concentrated supernatant, an iron agent is added together with an alkaline substance, and spraying or air contact means corresponding thereto is taken.

  Further, after the concentrated supernatant is heated and oxidative polymerization is promoted, it is sterilized by a retort sterilizer or the like in the form of dry powder or liquid.

  According to this invention, most of the functional components remain, and not only the functional added value is high, but also a red bean coloring agent with good colorability can be produced by a simpler production process at a low cost.

  Moreover, since it is a natural pigment obtained from red bean broth, it can be used safely without adversely affecting human health like synthetic colorants.

  In addition, since the membrane concentration process is included, it is possible to remove low-molecular components such as moisture, minerals, and carbohydrates while leaving most of the antioxidants such as polyphenols of red beans, which are functional components, so that antioxidants It can be concentrated while increasing the concentration of the components.

  Also, when oxidative polymerization is promoted while heating the concentrated supernatant, an iron agent is added together with an alkaline substance, and spraying or an air contact method corresponding thereto is used, so that the red bean color becomes stronger and the colorability is further enhanced. Product can be obtained.

  Furthermore, since the form of the red bean coloring agent can be made into a concentrated liquid or powder, the concentrated liquid is easy to mix with food and is versatile and is particularly suitable for beverages. It can be colored with a very small amount of addition, and can be stored and distributed in bags, making it very convenient to use.

BEST MODE FOR CARRYING OUT THE INVENTION

  The production method according to the present invention mainly includes a concentration step and a color development step. First, the concentration step will be described.

  First, an enzyme is added to the red bean broth to separate insoluble substances, and the separated supernatant is concentrated using a membrane while leaving most of the functional components.

  A product with good colorability can be obtained easily and at low cost by subjecting the dye of the concentrate to oxidative polymerization by spraying or an air contact method corresponding thereto.

  In this concentration step, the membrane is concentrated by filtration. In that case, if the starch, protein, pectin, phytin, and other ingredients are present in the broth, the membrane will be clogged. The problem arises that it becomes difficult and the concentration factor does not increase. Moreover, in such a state, when added to liquid foods such as beverages, there has been a problem that sediment (precipitation) occurs.

  Therefore, by adding enzymes (product name pectinase HL manufactured by Yakult Pharmaceutical Co., Ltd. and product name Sumiteam PHY manufactured by Shin Nippon Chemical Co., Ltd.) to red bean broth, components such as starch, protein, pectin and phytin are decomposed. The resulting precipitate is decomposed and removed. By such an operation, the concentration efficiency is increased and the occurrence of sediment is prevented.

  Furthermore, in the production method according to the present invention, starch, protein, pectin and phytic components are decomposed by enzymes, and the supernatant obtained by removing insoluble components is concentrated in a membrane.

  By this membrane concentration process, low molecular components such as moisture, minerals, and carbohydrates can be removed while leaving a large amount of antioxidants such as polyphenols of red beans that are functional components. Concentration is possible while increasing the concentration.

  Next, it is a color development step. In this step, the concentrated solution obtained by membrane concentration is made alkaline with any one of sodium hydroxide, sodium carbonate, potassium carbonate, etc., and iron lactate, iodine iron syrup, Add any iron agent such as iron citrate or iron sulfate.

  And oxidation polymerization is accelerated | stimulated by the spray or the air contact method corresponding to it, heating. By such an operation, it is possible to produce a product in which the red bean color becomes strong and the coloring property is further enhanced.

  Furthermore, the product which was excellent in preservability is obtained by the process of drying and sterilizing this with a retort sterilizer etc. in a powder form or liquid state. In addition, in a powder form, it can be colored with a very small amount of addition, and in a liquid form, it can be used without being dissolved, so that it becomes a versatile product.

  Hereinafter, the production method according to the present invention will be described in detail with reference to FIG.

  Azuki soup is obtained by collecting the soup after boiling the red beans produced in the astringent cutting process of the red beans at the brewing factory. The reason why the soup produced in the azuki bean cutting process is used is that this soup contains a lot of polyphenols which are astringent ingredients. In addition to polyphenols, this red bean broth contains substances such as starch, proteins, lipids and inorganic salts.

  0.005-0.001% enzyme was added to the collected red bean broth, and the enzyme reaction was carried out with stirring for 4-5 hours.

  A predetermined amount of the enzyme used was dissolved in water in advance (manufactured by Yakult Pharmaceutical Co., Ltd., product name pectinase HL and Shin Nippon Chemical Co., Ltd., product name Sumiteam PHY).

  Thereafter, the mixture was allowed to stand to precipitate undegraded starch, fiber, protein, lipid, and other substances contained in the red bean broth, and the supernatant obtained by filtration was taken out.

  This supernatant is concentrated by a membrane device and then put into a tank equipped with a spray device. Sodium hydroxide is added until the supernatant reaches pH 8-9, and 10% ferrous sulfate. The heptahydrate solution was added so that the iron content was 10 ppm.

  Next, the concentrated liquid is sent from the bottom of the tank to the upper spray port and sprayed and circulated, sprayed for 3 hours or more while maintaining 90 to 100 ° C., and air is sent to the concentrated liquid to promote color development by oxidation polymerization. Cooling water was circulated through the tank wall and cooled to around 20 ° C.

  After cooling, foreign matter was removed with a 50 mesh strainer, and then sterilization (UHT) treatment at 120 ° C. for 20 seconds was performed with an ultra-high temperature sterilizer.

  Of the sterilized color developing solution, 400 L for the powder product was supplied to a spray dryer and dried with hot air at 180 ° C. to obtain 40 kg of a powder product.

  In addition, for liquid products, 400 L of the color solution produced in the same manner was put in a retort pack 100 to 150 ml each, sealed, and then sterilized with a retort apparatus at 115 ° C. for 90 minutes to obtain 400 kg of liquid product.

  Evaluation of antioxidant substances and the like of the thus obtained red bean coloring agent of the present invention was performed. The evaluation is shown below. This evaluation is boiled juice powder.

  First, the polyphenol content of this broth powder will be described.

  As shown in FIG. 2, the boiled powder of the present invention has more polyphenols than untreated powders and powders of the old manufacturing method, and has a higher polyphenol content than tamarind pigment, so that many functional components remain. High functionality added value.

FIG. 3 shows the evaluation by a color difference meter. When the brightness, redness, and yellowness of the boiled juice powder that is the product of the present invention are measured, the brightness, redness, and yellowness are higher than the commercially available tamarind. Moreover, brightness is suppressed and redness is emphasized compared with the untreated powder and the powder of the old manufacturing method.
FIG. 4 shows the evaluation of the color value, and when the color value at 500 nm indicating red color was measured for the aqueous solution obtained by dissolving the boiled powder as the product of the present invention, it was higher than that of other products.

Ice Cream Trial Production The red bean coloring agent of the present invention was added to ice cream, and a sensory test was performed on the color and taste of this ice cream. The ice cream was manufactured by a commercial ice cream maker using 80 ml of milk, 1 egg yolk, 200 ml of fresh cream and 20 g of sugar as raw materials.
And 2 kinds of ice creams with added red bean coloring agent of the present invention, added amount 0.2 wt%
And 0.5% by weight of non-added ice cream, dark reddish brown cochineal pigment added at a rate of 0.2% by weight, red bean broth A total of five types of ice cream made with powdered red bean broth powder added without bubbling at a rate of 1.0% by weight were made, and each of these five types of ice cream was rated 10 points for color and taste. In addition to the evaluation, we described the characteristics of color and taste freely.

  Five types of ice cream are shown in FIG. 5, and the results of the sensory test are shown in FIG.

  As shown in FIG. 5 and FIG. 6, regarding the color, the additive-free ice cream has a light yellow color, the ice cream to which the cochineal pigment is added has a pink color, and the one to which the powder of red bean juice is added is different from the red bean color. A light brown color was obtained, and the addition of 0.2% by weight of the red bean coloring agent of the present invention gave the red bean color, and the addition of 0.5% by weight of the red bean color showed a darker color and a desirable red bean color.

  In terms of taste, the addition of additive-free ice cream and cochineal pigments had a sweet taste and a bitter taste.

  The ice cream to which the powder of red bean broth was added had strong astringency and bitterness due to the large amount added. On the other hand, the ice cream to which the red bean coloring agent of the present invention is added has a mild taste with masked sweetness, and particularly when 0.5% by weight of the red bean coloring agent is added, the sweetness disappears from the sweetness, It has an elegant and refreshing flavor.

  Thus, the red bean coloring agent of the present invention can be colored to a desired color with a small amount, and when added to ice cream, can impart a high-class and refreshing flavor.

Red rice trial production The red bean coloring agent of the present invention was added to red rice, and the color of this red rice was compared with existing pigments. Red rice was produced with a commercially available rice cooker using only 3 glutinous rice. And while making the red rice which added the red bean coloring agent of this invention 0.05weight%, what added the commercially available cochineal pigment | dye in the ratio of 0.05 weight%, and added the tamarind pigment | dye in the ratio of 0.05 weight%. A total of three types of red rice were made, and the colors of each of these three types of red rice were compared. Three types of red rice are shown in FIG.

As shown in FIG. 7, regarding the color, red rice to which the cochineal pigment was added exhibited a pink color, and that to which the tamarind pigment was added became a light brown color, but the one to which the red beans coloring agent of the present invention was added was a natural red beans color. And had a desirable red bean color.
Furthermore, the red bean coloring agent of the present invention can be used for coloring various foods.
For example, existing candy and candy products, steamed confectionery, baked confectionery, drifted confectionery, paste confectionery, Oka finished confectionery, half confectionery, dried confectionery, decorative confectionery, rice cake, rice confectionery, and other Japanese confectionery, cakes, cookies, pie, Western confectionery such as shoe, ice confectionery including ice cream, confectionery including general confectionery such as chocolate, biscuits, cookies, biscuits, gum, candy, snacks, curry, stew, Chinese materials, Japanese-style materials including red rice Commercially available retort food, frozen food such as hamburger, croquette, fried pilaf, boiled food, fried food, grilled food, chilled food such as ham, bacon, sausage, kamaboko, cheese, canned food, dressing, sauce, ketchup, dashi, miso, butter It can be used for all kinds of foods such as seasonings such as sprinkles and jams.

  Then, the red bean coloring agent of the present invention can be colored in a translucent red bean color simply by adding it in a proportion of 0.002 to 0.01% by weight with respect to water. In other words, unlike conventional red bean broth powder, it can be used for a wide range of liquid foods because it is not only possible to color foods, including beverages, in a very small amount, but also because there is no color change due to the occurrence of ori. .

  For example, it can be used for beverages such as cola, juice, tea, coffee, tea, beverage vinegar, milk beverage, alcoholic beverage, and liquid seasonings such as soy sauce, vinegar, cooked liquor, mirin, cooking oil, and dressing.

It is a flowchart which shows the manufacturing method (in the case of a powder product) of the red bean color coloring agent of this invention. It is explanatory drawing which measured the polyphenol of the red bean color coloring agent which is this invention product. It is explanatory drawing which measured the color tone of the red bean coloring agent which is this invention product. It is explanatory drawing which measured the color value of the red bean coloring agent which is this invention product. (A) is an additive-free ice cream, (b) is an ice cream added with powdered red bean juice that has only been dehydrated, (c) is an ice cream added with cochineal pigment, and (d) is a book The ice cream which added 0.2 weight% of the red beans coloring agent concerning invention, (e) is a photograph which shows the ice cream which added 0.5 weight% of the red beans coloring agent concerning this invention. Additive-free ice cream, ice cream with added red bean broth powder from which the water of the red bean broth has been removed, ice cream with added cochineal pigment, and ice cream with 0.2% by weight of the red bean coloring agent according to the present invention It is a table | surface figure which shows the evaluation result of the color and taste of ice cream which added 0.5 weight% of red beans coloring agents concerning this invention. (A) is red rice added with 0.05% cochineal dye, (b) red rice added with 0.05% tamarind dye, and (c) is a photograph showing red rice added with 0.05% of the present product.

Claims (4)

  Enzymes that decompose starch, protein, pectin and phytin are added to the red bean broth to produce a supernatant and a precipitate, and then the supernatant, excluding the resulting precipitate, is membrane concentrated. And a method for producing a red bean coloring agent characterized by further promoting oxidation polymerization while heating the concentrated supernatant.   2. The production of a red bean coloring agent according to claim 1, wherein the supernatant is concentrated while removing most of the antioxidant components such as polyphenols by removing moisture and low molecular components during membrane concentration. Method.   3. The red bean coloration according to claim 1, wherein when oxidative polymerization is promoted while heating the concentrated supernatant, an iron agent is added together with an alkaline substance and spraying or an air contact method corresponding thereto is used. Manufacturing method. The red bean coloring agent according to claim 1, 2 or 3, wherein the concentrated supernatant is heated to promote oxidative polymerization and then sterilized by a retort sterilizer or the like in a dry powder or liquid state. Manufacturing method.