JP2009201455A - Method for coloring beverage - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a beverage colored with vivid red or reddish purple colorant, exhibiting excellent light resistance, heat resistance, and stability when being prepared and preserved, and exhibiting excellent flavor release and taste. <P>SOLUTION: The beverage is colored using a colorant which is obtained by extracting plants belonging to Ipomoea genus of Convolvulaceae family using water or hydrous alcohol under an acidic condition of pH 1.0-6.5, and subjecting the product to at least one 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 method for coloring a beverage that can be colored bright red to purple red. More specifically, the present invention relates to a method for coloring a beverage that is excellent in light resistance and heat resistance, suppresses the occurrence of orientation due to changes with time, and does not affect the flavor of the beverage 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, edible red No. 106, carmoisine (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 natural colorants have been avoided due to recent natural tastes. Tend to. As a coloring method of beverages using natural pigments from red to purple red, red cabbage pigment (Patent Document 1), quinone pigments such as cochineal pigment and lac pigment, grape juice, grape skin pigment, purple corn pigment, Berry pigments, gardenia red pigments, red yeast rice pigments and the like are known. However, when a red cabbage pigment is used, the odor unique to the pigment affects the flavor of the beverage. The quinone pigment such as a cochineal pigment changes from yellow to orange when the pH is 5 or less, and is colored from desired red to purple red. It was not possible to do so, and the red koji pigment was light-resistant, and beet red was inferior in heat resistance, and the fading of the pigment was remarkable, and the gardenia red pigment was a purplish dark pigment that was difficult to be colored vivid red to purple-red . In addition, even when grape juice, grape skin pigment, purple corn pigment or berry pigment is used, there are problems such as failure to color the desired bright red to purple red color, and extremely poor light resistance. As a general coloring matter, there is still room for improvement in coloring of beverages such as turbidity of beverages and oliage depending on storage conditions and beverage components. 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 above-mentioned natural colorants have a drawback that effects other than coloring such as odor and taste of the material affect the flavor of the food.

Japanese Examined Patent Publication No. 63-32427

  A method for coloring a beverage that can be colored bright red to purple-red, has excellent light resistance and heat resistance, prevents occurrence of orientation due to changes over time, and does not affect the original flavor of the beverage. The purpose is to provide.

  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, a bright red to purple color is produced without affecting the original flavor of the beverage. The present invention was completed by discovering that a beverage that can be colored in red and that is colored by such a method has light resistance, and further, the turbidity and orientation during storage are significantly suppressed.

The present invention relates to a method for coloring a beverage 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 method for coloring a beverage, comprising using a pigment obtained by performing at least one treatment.

  The original flavor of the beverage can be enjoyed without the odor of the pigment affecting the beverage, and the beverage can be provided with a bright red or purple-red color that is excellent in light resistance and stability over time.

  The present invention is a group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment after extraction of plants belonging to the genus Ipomoea belonging to the family Convolvulaceae with acidic conditions of pH 1.0 to 6.5 with water or hydrous alcohol. A dye obtained by performing at least one treatment selected from the above is used.

  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 water or hydrous alcohol used for extraction refers to a solvent that can be uniformly mixed with water, lower alcohols such as saccharides, methanol, and ethanol; and water such as polyhydric alcohols. A preferable example of the extract is ethanol. In the case of using a hydrous alcohol, for example, a hydrous 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 the 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 an appropriate 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 the drink characterized by using the pigment | dye obtained in this way. Such a pigment has a plant-derived odorous or malodorous odor component effectively removed, and by using the pigment, it does not affect the original flavor of the beverage, and as a beverage excellent in flavor release. The beverage 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 added to a beverage for use.

  The present invention is characterized in that a beverage is colored using a pigment obtained by using such a method. The beverages used in the present invention include, for example, soft drinks such as sports drinks, fruit drinks or vegetable juices including fruit juices and vegetable juices, carbonated drinks such as cola, ginger ale or cider, teas such as coffee, tea and green tea Includes beverages such as milk beverages such as cocoa beverages, cocoa and lactic acid bacteria beverages. An acidic beverage having a pH of 1.5 to 6.8, preferably a pH of 2 to 4 can be exemplified. A group consisting of an adsorption treatment, an ion exchange treatment, an acid treatment and a membrane separation treatment after extracting a plant belonging to the genus Ipomoea belonging to the family Convolvulaceae according to the present invention with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5. By using a pigment obtained by performing at least one treatment selected from the above, it is possible to color the beverage in a bright red to purple-red color even in the acidic beverage, and to stabilize the pigment and preserve it. It became possible to provide a beverage in which turbidity and orientation in the inside were remarkably suppressed. Furthermore, in various beverages including beverages with a low solid content, the odor peculiar to the pigment has a great influence on the flavor and flavor release of the beverage itself. However, the coloring matter according to the present invention can provide a beverage that can enjoy the beverage's original flavor and flavor release without causing the odor of the coloring matter itself to be reduced, and without causing odor reversion during beverage preparation such as heat sterilization or storage.

Hereafter, the coloring method of these drinks is demonstrated.
Sugars, fruit juices, acids, etc. are used as main ingredients, and stabilizers, fragrances, etc. are added thereto to prepare beverages. The beverage according to the present invention is added to and mixed with this beverage, and then sterilized and cooled, and then filled into a container to provide a beverage colored bright red to purple red.

  During the above production process, beverages usually undergo a heat sterilization process such as hot pack filling at a temperature of 93 ° C., plate sterilization at 130 ° C. for 2 seconds, UHT sterilization, or retort sterilization with an F value of 25, depending on the beverage form. However, the coloring matter according to the present invention is very stable even under the sterilization conditions, and has heat resistance comparable to that of a synthetic colorant characterized by having heat resistance. On the other hand, conventional natural pigments are recognized to fade by about several percent under such sterilization conditions.

The blending ratio of the pigment obtained from the plant belonging to the genus Ipomoea belonging to the family Convolvulaceae to the beverage is not particularly limited as long as it is an amount that can impart a desired color to the beverage. As an example, 0.0005 to 1.0 mass%, preferably 0.001 to 0.5 mass% is mentioned as the blending ratio of the pigment of the present invention (E ^10% _{1 cm} = 160) to 100 mass% of beverage. Can do.

In the pigment of the present invention, “E ^10% _{1 cm} = 160” means the pigment concentration (color value) of the present invention to be blended in a beverage, and specifically, 10 wt ^% of the pigment of the present invention. When the absorbance at the maximum absorption wavelength in the visible part of the / v% solution 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 Acerola Drink 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. The Ipomoea Batatas dye (A) preparation thus obtained was added and mixed according to the formulation shown in Table 1 below to prepare an acerola beverage.

  As a comparative example, instead of Ipomoea Batatas (A) pigment preparation, Ipomoea Batatas (B) pigment formulation (Comparative Example 1), red cabbage pigment formulation (Comparative Example 2), grape juice pigment formulation (comparison) Example 3) and purple corn pigment preparation (Comparative Example 4) were each individually evaluated for these acerola beverages by adjusting the beverages to the almost same concentration feeling. The evaluation 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 acerola beverage 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.
(Muddyness, orientation): In the beverage after storage at 25 ° C. for 7 days, turbidity or orientation was displayed in the order of +++>++>+>±> − in order of increasing turbidity or orientation.
(Flavor release): Evaluation was made in five stages of +++>++>+>±> − in order from the one with the best flavor release when drinking a colored beverage.

As is clear from Table 2, when the red cabbage pigment preparation was used, the beverage could be colored red-purple, but lacked its clarity, and the odor of the red cabbage pigment itself had an effect on the beverage. (Comparative Example 2). Similarly, when a grape juice preparation or a purple corn pigment preparation is used, it cannot be colored to the desired clear red to purple red color because the color of the colored beverage is dark red or lacks vividness. The light resistance was also inferior to that of the Ipomoea Batatas (A) pigment preparation (Comparative Examples 3 and 4). On the other hand, 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) dye preparation (Comparative Example 1) obtained without performing at least one treatment selected from the above has a peculiar odor to the drink compared to the Ipomoea Batatas (A) dye preparation of the present invention. The intended beverage could not be prepared.
On the other hand, when the Ipomoea Batatas (A) pigment preparation of the present invention is used, the acerola beverage is colored in the desired vivid red to purple red color, and does not affect the flavor of the beverage itself. It was excellent, and even when stored, the beverage could be stably colored purple-red without turbidity or orientation.

  A beverage that is colored bright red to purple-red and has excellent light resistance, heat resistance and stability during preparation and storage, and excellent flavor release and flavor can be provided.

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 method for coloring a beverage, comprising using a pigment obtained by performing at least one treatment.