JP2009201454A - Method for coloring flavoring or thick seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide flavoring or thick seasoning colored into vivid red or purplish red, excellent in heat resistance and light stability, and having excellent flavor. <P>SOLUTION: The flavoring or thick seasoning is colored using a pigment which is obtained by extracting plants belonging to Ipomoea genus of Convolvulaceae family with water or hydrous alcohol under an acidic condition of pH 1.0-6.5, and subjecting the extract to at least one kind of treatment selected from the group consisting of absorption treatment, ion exchange treatment, acid treatment, and membrane separation treatment. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a seasoning or sauce coloring method capable of coloring bright red to purple red. Specifically, the present invention relates to a seasoning or sauce coloring method that is excellent in heat resistance and light resistance and does not affect the flavor of the seasoning or sauce itself.

  Conventionally, edible red No. 2, edible red No. 3, edible red No. 40, edible red No. 102, edible red No. 104, edible red No. 105, and edible red No. 106, Carmoisin (Azorubin), Citra Red No. 2 Synthetic colorants such as New Red have been used as colorants for various foods because they are excellent in light resistance and can color foods in vivid colors. However, these synthetic colorants tend to be avoided due to recent natural tastes. It is. As a seasoning using natural pigments, and a method of coloring sauces from red to purple red, a method using a red cabbage pigment (Patent Document 1) and a method using a concentrated faffia pigment oil containing astaxanthin as a main component (patent) Reference 2) is disclosed, and quinone pigments such as cochineal pigments and lac pigments, grape juice, grape skin pigments, berry pigments, purple corn pigments, beet red, red yeast rice pigments and the like are known. However, concentrated Phaffia pigment oil is oil-soluble, and when used as it is, a red-orange oil film is stretched on the surface of the sauce, and when an emulsion is used, turbidity occurs, emulsification breaks with time, and an oil film stretches. There was a drawback. In addition, when a red cabbage pigment is used, the odor unique to the pigment affects the flavor of seasonings and sauces. The quinone pigment such as cochineal pigment changes from yellow to orange when the pH is 5 or less, and the desired red to Purple red cannot be colored, and red bean pigment has light resistance, while beet red has poor heat resistance, and the color fading of the pigment is remarkable, reducing the commercial value. Even when grape juice, grape skin pigment, berry pigment, or purple corn pigment is used, there is a problem that the desired vivid red to purple red color cannot be achieved, and the light resistance is remarkably inferior. It was difficult to color vivid red to purple-red with this dye. In addition, since the synthetic colorant has a high component content and a small amount added to food, it has hardly affected the flavor of the foodstuff. However, the natural colorant has a drawback in that the effects other than coloring such as the smell and taste of the material affect the flavor of the food.

JP 7-99926 A JP-A-62-23764

  To provide seasonings and sauces colored in red to purple-red that are colored bright red to purple-red, have excellent heat resistance and light resistance, and do not affect the flavor of the seasonings and sauces themselves. Objective.

  As a result of intensive studies in view of the above problems, the present inventors have extracted a plant belonging to the genus Ipomoea belonging to the family Convolvulaceae with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5, followed by an adsorption treatment. By using a pigment obtained by performing at least one treatment selected from the group consisting of ion exchange treatment, acid treatment and membrane separation treatment, it is vivid without affecting the original flavor of seasonings and sauces The present invention was completed by finding that the seasonings and sauces that can be colored from red to purple-red, and that are colored by such a method, become seasonings and sauces having heat resistance and light resistance.

The present invention relates to a seasoning or sauce coloring method having the following aspects;
Item 1. A plant belonging to the genus Ipomoea belonging to the family Convolvulaceae is selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment after extraction with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5. A coloring method for seasonings or sauces characterized by using a pigment obtained by performing at least one treatment.

  The flavors of the pigments can be enjoyed without sacrificing the seasonings and sauces, and the flavors of the sauces and sauces can be enjoyed. The seasonings are colored bright red or purple red with excellent heat resistance and light resistance. Sauces can be provided.

  Examples of plants of the genus Ipomoea belonging to the family Convolvulaceae of the present invention include Ipomoea Batatas, Ipomoea nil, Ipomoea congesta, Ipomoea alba and the like, preferably Ipomoea Batatas. Such plant extracts are acidic conditions of pH 1.0 to 6.5, preferably pH 2 to 4 in a plant belonging to the genus Ipomoea belonging to the family Convolvulaceae, exhibiting red to purple red, such as leaves, stems, or tuberous roots. Under extraction with water or hydrous alcohol.

  A sour agent is usually used for pH adjustment to acidic conditions during the plant body extraction. Although not limited, specific examples of such acidulants include citric acid, lactic acid, acetic acid, glacial acetic acid, malic acid, tartaric acid, fumaric acid, phytic acid, gluconic acid, succinic acid, ascorbic acid, adipic acid, itaconic acid. Organic acids such as glucono delta lactone or salts thereof (for example, sodium citrate, monosodium fumarate); inorganic acids such as phosphoric acid and carbon dioxide (carbon dioxide), sulfuric acid, hydrochloric acid, etc. Those recognized as food additives such as citric acid, malic acid and tartaric acid can be preferably used. The hydrous alcohol used for extraction refers to a solvent that can be uniformly mixed with water, such as lower alcohols such as methanol and ethanol, and polyhydric alcohols. A preferable example of the extract is ethanol. As the water-containing alcohol, for example, a water-containing alcohol having an alcohol amount of 40% by volume or less, preferably about 25% by volume or less can be suitably used.

  As an extraction method, an extraction site of a plant belonging to the genus Ipomoea belonging to the family Convolvulaceae is washed, or is cut into an appropriate size, or ground into a paste and then poured into an acid-adjusted extract. A method of immersing the plant by cold or digestion for 12 hours or overnight can be mentioned. The obtained extract can be concentrated as it is, after removing solids by filtration, coprecipitation or centrifugation as required.

  In the present invention, the extract thus obtained is further subjected to at least one treatment selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment.

The adsorption treatment can be carried out according to a conventional method, for example, adsorption treatment with activated carbon, silica gel, porous ceramic or the like; styrene-based duolite S-861 (trademark Duolite, USA, manufactured by Diamond Shamrock, The same shall apply hereinafter), Duolite S-862, Duolite S-863 or Duolite S-866; aromatic Sepa beads SP70 (trademark, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Sepa beads SP700, Sepa beads SP825; Diaion HP10 (trademark, manufactured by Mitsubishi Chemical Corporation, the same applies hereinafter), Diaion HP20, Diaion HP21, Diaion HP40, and Diaion HP50; or Amberlite XAD-4 (trademark, manufactured by Organo, the same applies hereinafter), Amberlite XAD-7, Amberlite XAD-2 The synthetic adsorption resin such as 00 adsorption treatment can be given using. Thereafter, the resin carrier to which a plant pigment extract belonging to the genus Ipomoea belonging to the family Convolvulaceae is attached and adsorbs the pigment component can be recovered and obtained by washing with a suitable solvent such as hydrous alcohol. As a hydrous alcohol, the water which normally contains about 1-20 volume% ethanol can be illustrated suitably.

  The ion exchange treatment is not particularly limited and can be performed according to a conventional method using a conventional ion exchange resin (cation exchange resin or anion exchange resin). Examples of the cation exchange resin include, but are not limited to, Diaion SK1B (trademark, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Diaion SK102, Diaion SK116, Diaion PK208, Diaion WK10, Diaion WK20, and the like. Examples of the anion exchange resin include, but are not limited to, Diaion SA10A (trademark, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Diaion SA12A, Diaion SA20A, Diaion PA306, Diaion WA10, Diaion WA20, and the like. Is done.

  Acid treatment is performed by extracting a plant belonging to the genus Ipomoea belonging to the Convolvulaceae family with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5, or various treatments described above (adsorption treatment, ion The treatment liquid subjected to exchange treatment, extraction treatment, membrane separation treatment, etc.) can be carried out by exposing it to acidic conditions of pH 1-4, preferably pH 1-3. Specifically, the acid treatment can be easily carried out by adding and adding an acid to the treatment liquid. As such an acid, the above-mentioned acids can be used.

  The temperature conditions for performing the acid treatment are not particularly limited, and can be appropriately selected from a range of usually 5 to 100 ° C. For example, the range of 20-100 degreeC and 40-100 degreeC can be illustrated. The acid treatment time is not particularly limited, and can be appropriately selected from the range of usually 1 to 300 minutes. In general, if the acid treatment is performed at a high temperature, a shorter treatment time is sufficient. Therefore, for example, in the case of acid treatment at 40 to 100 ° C., the treatment time can be selected from the range of 5 to 60 minutes. At this time, the treatment liquid is not particularly limited even if it is not stirred.

  The membrane separation treatment in the present invention broadly means a filtration method using a membrane, such as a membrane filter (MF) membrane, an ultrafiltration (UF) membrane, a reverse osmosis membrane (NF), and an electrodialysis membrane. Examples thereof include a filtration treatment using a functional polymer membrane. In addition, membrane separation treatment includes ultrafiltration and reverse osmosis using these membranes, as well as dialysis using concentration gradients due to ion-selective membranes, and electricity that applies an ion exchange membrane as a diaphragm. Dialysis methods are known. Industrially, a membrane separation method by a reverse osmosis membrane method is preferable. Examples of the membrane material used in the membrane separation method include cellulose, cellulose di-acetate or tri-acetate, polyamide, polysulfone, polystyrene, polyimide, polyacrylonitrile and the like, regardless of whether they are natural, synthetic, or semi-synthetic. be able to.

The membrane separation treatment used in the present invention includes a treatment method in which a polymer compound is separated and removed using a membrane having a fractional molecular weight in the range of, for example, 10 ⁴ to 10 ⁶ , and a fractional molecular weight of about 2,000 to 4, A treatment method for separating and removing low molecular weight compounds using a membrane of about 3,000, preferably about 3,000 is included. Specifically, as the former method, NTU-3150 membrane, NTU-3250 membrane, NTU-3550 membrane, NTU-3800 UF membrane (manufactured by Nitto Denko); Cefilt-UF (manufactured by NGK); AHP-2013 membrane, Examples thereof include ultrafiltration (UF) membrane treatment using AHP-3013 membrane, AHP-1010 membrane (manufactured by Asahi Kasei); and the like. Specific examples of the latter method include NTR-7250 membrane, NTR- 7410 film, NTR-7430 film, NTR-7450 film (manufactured by Nitto Denko); AIP-3013 film, ACP-3013 film, ACP-2013 film, AIP-2013 film, AIO-1010 film (manufactured by Asahi Kasei) And reverse osmosis membrane (fraction molecular weight of about 3,000) treatment using a membrane such as

These various treatments may be performed singly or in any combination of two or more, and the same treatment may be repeated under the same or different conditions.
A preferred treatment method is not particularly limited, but is a method in which an adsorption treatment solution of a plant pigment extract belonging to the genus Ipomoea belonging to the family Convolvulaceae is deproteinized, and then a membrane separation treatment is performed on this treated protein solution.

The deproteinization treatment can be effectively performed by the above-described extraction treatment, ion exchange treatment, membrane separation treatment using an ultrafiltration membrane or the like. In this case, as the membrane separation treatment, a treatment using a membrane having a fractional molecular weight of about 10 ⁴ to 10 ⁶ used for separation and removal of the polymer compound can be suitably employed. However, the deproteinization treatment is not limited to these methods, and can be performed according to a conventional deproteinization treatment such as gel filtration treatment.

  If necessary, an adsorption treatment can be further performed after the deproteinization treatment. As a preferred treatment method, there can be mentioned a method in which a treated dye solution subjected to deproteinization is subjected to an adsorption treatment as necessary, followed by an acid treatment, and a membrane separation treatment is carried out on the treated dye solution thus obtained. . Here, the membrane separation treatment is preferably reverse osmosis membrane treatment or ultrafiltration membrane treatment, and more preferably reverse osmosis membrane treatment. The membrane separation treatment is preferably performed using a membrane having a molecular weight cut-off of 2,000 to 4,000, preferably around 3,000.

  In this invention, it is related with the coloring method of a seasoning or sauces characterized by using the pigment | dye obtained in this way. Such pigments have effectively removed the odorous components that cause plant-derived off-flavors or malodors, and the use of the pigments does not affect the original flavor of seasonings and sauces. As a seasoning and sauce with excellent flavor release, the target food can be colored bright red to purple red.

  At this time, the pigment obtained in the present invention may be a liquid product as in the above-mentioned shape, or in a shape obtained by adding an excipient such as dextrin and lactose and spray-dried to form a powder, an emulsifier such as a glycerin fatty acid ester, It may be in the form of emulsification or double emulsification using sorbitan fatty acid ester, gum arabic or the like. The pigment preparation of the present invention thus obtained is used by adding to seasonings or sauces.

  The seasonings or sauces used in the present invention are processed tomato products such as ketchup and pizza sauce; sauces such as Worcester sauce, oyster sauce, tonkatsu sauce and favorite sauce; dressings such as separate dressing and non-oil dressing; other soy sauce, Various sauces such as chili sauce and dressing type seasonings, and various sauces such as sauce for grilled meat, sauce for dumpling, sauce for grilled chicken, sauce for sauce. And by using the coloring matter of the present invention, the seasonings and sauces can be colored vivid red to purple-red, and the colored seasonings or sauces are seasonings and sauces excellent in light resistance and heat resistance. Become. Furthermore, since the odor peculiar to the pigment is remarkably reduced in the pigment of the present invention, it is possible to provide seasonings and sauces that are excellent in the original flavor and flavor release used in seasonings and sauces.

Hereinafter, the coloring method of these seasonings and sauces will be described.
The main ingredients are soy sauce, sesame oil, edible oils and fats, sugars, fruit juices, spices, and salt, and a stabilizer, an emulsifier, a fragrance and the like are added thereto to prepare seasonings and sauces. After the coloring matter of the present invention is added to and mixed with the seasonings and sauces, the seasonings and sauces colored bright red to purple red can be provided by filling the container after sterilization and cooling.

  During the above production process, seasonings and sauces are exposed to a heat sterilization step of about 80 to 120 ° C., but the dye of the present invention is very stable even under the sterilization conditions and has heat resistance. It has heat resistance comparable to that of synthetic colorants. On the other hand, conventional natural pigments are recognized to fade by about several percent under such sterilization conditions. Similarly, seasonings and sauces are characterized in that they are stored for a long time even after opening the product, but by using the dye of the present invention, they are stored for a long time under light irradiation such as a fluorescent lamp. Even in such a case, it is possible to provide seasonings and sauces in which changes in color tone and pigment fading are prevented.

The blending ratio of the coloring matter of the present invention to the seasoning or sauce is not particularly limited as long as it is an amount that can impart a desired color to the seasoning and sauce. As an example, the blending ratio of the coloring matter of the present invention (E ^10% _{1 cm} = 160) to 100% by mass of seasonings or sauces is 0.0005 to 1.0% by mass, preferably 0.001 to 0.5% by mass. %.

“E ^10% _{1 cm} = 160” in the pigment of the present invention means the pigment concentration (color value) of the present invention to be blended with seasonings or sauces. When the absorbance at the maximum absorption wavelength in the visible part of a 10 wt / v% solution of the above is measured at a liquid layer width of 1 cm, it means 160.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto.

Example 1 Preparation of Ume Dressing 10 kg of Ipomoea Batatas tuberous ground product was put into 20 L of acidic water adjusted to pH 2 with sulfuric acid and left overnight at room temperature to extract the pigment. The obtained pigment extract was mixed with a filter aid and diatomaceous earth, and suction filtered to obtain about 25 L of Ipomoea Batatas plant pigment extract as the filtrate. This extract was adsorbed on synthetic adsorption resin Amberlite XAD-7 (resin amount 3 L, SV = 1, manufactured by Organo), washed with water, and then the adsorbed dye was eluted using 60% ethanol aqueous solution. (10 L). 8 L of the eluate was treated at 3.5 kg / cm ² and 20 ° C. using an ultrafiltration membrane (AHP-2013 membrane (trademark): manufactured by Asahi Kasei, molecular weight cut off 50,000) (membrane separation treatment). . Next, the obtained treatment liquid was adjusted to pH 2.0 using sulfuric acid, and stirred for 30 minutes under a temperature condition of 40 to 80 ° C. (acid treatment). Subsequently, 5 L of water was added to the acid treatment solution, and reverse osmosis membrane treatment (NTR-7250 membrane (trademark): manufactured by Nitto Denko, fractional molecular weight of about 3,000) was performed to obtain 1 L of membrane treatment solution. (Membrane separation treatment). At this time, the aromatic component and impurities of Ipomoea Batatas were permeated and removed as a filtrate, and the purified and deodorized pigment component was concentrated as a residual solution. Subsequently, this residual liquid was concentrated under reduced pressure to obtain 120 g of a concentrated liquid having a color value E of ^10% _{1 cm} = 300 and significantly deodorized and purified. 60 g of water and 45 g of ethanol were added to 120 g of this concentrated liquid to prepare 225 g of Ipomoea Batatas (A) dye preparation having a color value E of ^10% _{1 cm} = 160. This formulation was completely odorless. Next, after adding and mixing the thus obtained Ipomoea Batatas (A) pigment preparation according to the formulation of Table 1 below, a plum dressing was prepared (Example 1).

  As a comparative example, instead of Ipomoea Batatas (A) pigment preparation, Ipomoea Batatas (B) pigment preparation (Comparative Example 1), red cabbage pigment, grape juice and purple corn pigment prepared by the following method, Plum dressings were prepared according to almost the same concentration feeling (Comparative Examples 2 to 4), and the hue and flavor of these plum dressings and the plum dressing of Example 1 were evaluated, and further irradiated for 3 days under a 3000 lux fluorescent lamp. Then, the light resistance was kept for 7 days in a thermostat at 35 ° C., and the heat resistance was compared. The results are shown in Table 2.

Comparative Example 1 Preparation of Ipomoea Batatas (B) Dye Formulation 10 kg of Ipomoea Batatas tuberous ground product was added to 20 L of acid water adjusted to pH 2 with sulfuric acid, and the mixture was left overnight at room temperature to extract the pigment. The obtained pigment extract was mixed with a filter aid and diatomaceous earth, and suction filtered to obtain about 25 L of Ipomoea Batatas plant pigment extract as the filtrate. Next, this solution was concentrated under reduced pressure to obtain 160 g of a dye solution having a color value E of ^10% _{1 cm} = 300. 80 g of water and 60 g of ethanol were added to 160 g of this concentrated liquid to prepare 300 g of Ipomoea Batatas (B) pigment preparation having a color value E ^10% _{1 cm} = 160.

The evaluation in Table 2 was performed according to the following criteria.
(Hue): The hue of the colored plum dressing was observed with the naked eye.
(Light resistance): After irradiation for 3 days under a fluorescent lamp (3000 lux), the residual ratio (%) of the dye was determined by visual comparison.
(Heat resistance): After storage for 7 days in a 35 ° C. incubator, the residual ratio (%) of the dye was determined by visual comparison.
(Flavor): A colored plum dressing was added to the salad, and the taste was evaluated in five stages in the order of +++>++>+>±> − in order of the taste when eating.

  As can be seen from Table 2, when red cabbage pigment preparation was used, the plum dressing could be colored in magenta, but it was inferior in light resistance and inferior in the flavor of plum dressing due to the odor peculiar to pigment. (Comparative Example 2), even when a grape juice preparation and a purple corn pigment preparation are used, the hue of the colored plum dressing is dark red and cannot be colored to the desired clear red to purple red, Light resistance was also inferior to that of Ipomoea Batatas (A) pigment preparation (Comparative Examples 3 and 4). Moreover, even when Ipomoea Batatas pigment extracted with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5 is used, the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment The Ipomoea Batatas (B) pigment preparation (Comparative Example 1) obtained without performing at least one treatment selected from the above has a plum-specific odor compared to the Ipomoea Batatas (A) pigment formulation of the present invention. The target plum dressing could not be prepared. On the other hand, when the Ipomoea Batatas (A) pigment preparation of the present invention is used, the plum dressing is colored in the desired vivid red to purple red, and the odor peculiar to the pigment affects the taste of the plum dressing itself. Nonetheless, the colored plum dressing had good flavor and flavor release. Furthermore, the prepared colored plum dressing has high heat resistance and light resistance, and has become a very excellent plum dressing.

  The present invention provides a seasoning or sauce that is colored bright red or purple-red, has excellent heat resistance and light resistance, and has a good flavor.

Claims (1)

A plant belonging to the genus Ipomoea belonging to the family Convolvulaceae is selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment after extraction with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5. A coloring method for seasonings or sauces characterized by using a pigment obtained by performing at least one treatment.