JP2018023323A - Decoloration inhibitor and decoloration inhibition method of anthocyanin-based pigment - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for inhibiting decoloration of general processed food and drink containing an anthocyanin-based pigment, where factors for decoloration include UV, heating and aging, and preferably, article to be added to foods is general food and has high safety.SOLUTION: There is provided a method for containing food fiber of 15 wt.% or more and vitamin C in a yeast extract having RNA content of 5 wt.% or more, peptide content of 5 wt.% or more and free amino acid content of 4 wt.% or more and adding further glutathione to an anthocyanin-based pigment or a general processed drink and food containing the pigment. There is provided a decoloration inhibition method of an anthocyanin-based pigment by adding a proper amount of the yeast extract.SELECTED DRAWING: Figure 1

Description

  The present invention mainly relates to a method for preventing fading of an anthocyanin pigment contained in foods and a fading preventing agent.

  For foods obtained by processing foodstuffs containing red to blue anthocyanin pigments such as strawberries and blueberries, the color derived from the foodstuffs greatly affects the food value. However, anthocyanin-based pigments are unstable substances, and quickly change color by processing such as heating, and the original vivid colors disappear over time during storage. Therefore, a coloring agent may be used to improve the commercial value of these processed products.

  Coloring agents include synthetic coloring agents such as Red No. 2 and natural pigments such as carotenoid pigments and cochineal pigments. Even if these are added, it is difficult to reproduce the natural colors of food ingredients, and safety. From such a viewpoint, there has been a demand for a method of reproducing the color of a vivid anthocyanin pigment without adding a colorant.

Many foods having anthocyanin pigments contain vitamin C, or because vitamin C is added as an antioxidant during processing, the resulting processed food contains vitamin C. It has been found that it promotes fading of anthocyanin pigments.

Conventionally, a method for stabilizing an anthocyanin-based dye and a method for preventing fading over time have been studied. Patent Document 1 describes a method of stabilizing an anthocyanin pigment extracted from a plant in powdered salt, and Patent Document 2 discloses starch-derived 1,5-D-anhydrofructose together with a pigment for food or A method of adding to pharmaceuticals, Patent Document 3, describes a method for preventing discoloration of anthocyanin-based pigments containing Nanten leaf extract as an active ingredient. All of these methods were intended to prevent fading over time for the anthocyanin dyes after extraction or purification.
On the other hand, as a method of coloring an anthocyanin pigment in a vivid color, Patent Document 4 describes adding a yeast extract having a specific composition.

JP 2001-329186 A JP 2003-327861 A JP-A-8-2224068 International publication WO2014 / 014020

  The problem to be solved is to prevent discoloration due to heating and ultraviolet rays of an anthocyanin dye or a processed food containing the same, and fading over time. At that time, it is desirable to use a general food which is high in safety and inexpensive without adding a coloring agent.

Under such circumstances, the present inventors have found that a yeast extract having a specific composition has an effect of preventing any of heating, ultraviolet fading, and fading over time for anthocyanin pigments. It was.
The yeast extract having a specific composition is one having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid content of 4% by weight or less in terms of dry cell weight. Yeast extract is inexpensive and widely used as a general food, and is desirable as an additive to food.

That is, the present invention provides (1) an anti-fading agent for anthocyanin-based dyes comprising as an active ingredient a yeast extract having an RNA content of 5% by weight or more, a peptide content of 5% by weight or more, and a free amino acid content of 4% by weight or less,
(2) An anthocyanin type, wherein a yeast extract having an RNA content of 5% by weight or more, a peptide content of 5% by weight or more, and a free amino acid content of 4% by weight or less is added to an anthocyanin dye or a food containing an anthocyanin dye A method for preventing dye fading,
(3) The method for preventing discoloration of an anthocyanin pigment according to (2), wherein the dietary fiber content of the yeast extract is 15% by weight or more,
(4) The method for preventing discoloration of an anthocyanin pigment according to (2) or (3) above, wherein the food contains vitamin C;
(5) Further, the present invention relates to the method for preventing discoloration of an anthocyanin dye according to any one of (2) to (4), wherein glutathione is added.

  According to the present invention, fading of an anthocyanin pigment and a food containing an anthocyanin pigment can be suppressed only by adding a small amount of a yeast extract having a specific composition. Even if the cause of fading is any of heat, ultraviolet rays, and fading over time, it has an effect of preventing fading, and also shows excellent effects in foods containing vitamin C. In particular, when vitamin C is externally added, the effect is remarkable. Furthermore, it hardly affects the taste of the added food. Moreover, since yeast extract is a general food and has low allergenicity, a highly safe anti-fading agent for anthocyanin pigments can be obtained.

It is a figure which shows the stability of the color of an anthocyanin type pigment | dye.

Hereinafter, the present invention will be described in detail.
The method of the present invention relates to a yeast extract having an anthocyanin discoloration preventing function. Further, the present invention is a method for preventing discoloration of an anthocyanin dye, wherein a yeast extract is added to an anthocyanin dye or a food containing the dye.

  Anthocyanin pigments are found in flowers, vegetables, fruits, specifically strawberries, grapes, prunes, blueberries, acerola, purple cabbage, eggplant, red perilla, black rice, purple rice bran, etc. It is a dye compound. Examples of anthocyanin pigments extracted and purified from such plants include grape skin pigment, purple potato pigment, purple corn pigment, perilla pigment, red radish pigment, hibiscus pigment, cherry pigment, and blueberry pigment. .

  The food containing the anthocyanin pigment of the present invention is a plant containing an anthocyanin pigment, such as strawberry, grape, prune, blueberry, cranberry, acerola, cherry, eggplant, red perilla, purple persimmon, etc. It is a processed food, and any form of processing is possible, but juice, paste, jam, jelly, cream, etc. are mentioned. Or the foodstuff to which the anthocyanin type pigment extracted and refine | purified from the above plant bodies was added may be sufficient.

The yeast extract used in the present invention contains 5% by weight or more, preferably 10% by weight or more, more preferably 16% by weight or more of peptide, and 5% by weight or more, preferably 10% by weight or more, more preferably RNA. Contains 25% by mass or more and has a free amino acid content of 4% by weight or less, preferably 2% by weight or less. More desirably, the dietary fiber content is 15% by weight or more.
Such a yeast extract itself has a low taste and is effective in a small amount, so that it does not affect the taste of the added food.

  Further, the yeast extract preferably has a 5'-inosinic acid content of less than 4% by mass, a 5'-guanylic acid content of less than 4% by mass, and a free amino acid content of less than 4% by mass. Furthermore, it is more desirable that each component is less than 1% by mass, less than 1% by mass, and less than 1% by mass. Such yeast extract itself has little taste. Since 5'-inosinic acid, 5'-guanylic acid, and free amino acids are all umami ingredients, adding a yeast extract containing a large amount of these to food may affect the taste of the food and prevent discoloration. It is not desirable for the purpose only.

  The yeast extract used in the present invention is preferably a yeast having an RNA content of 6.5% or more, and after collecting and washing the yeast cells, the enzyme in the yeast cells is deactivated with hot water, The extract obtained by adding a cell wall lytic enzyme can be produced by concentrating, sterilizing and drying. When a nucleolytic enzyme or proteolytic enzyme is allowed to act on the extract, the RNA content is lowered, while the contents of 5′-inosinic acid, 5′-guanylic acid and free amino acids as taste components are increased. Therefore, it is not desirable.

  The yeast extract obtained without the action of nucleolytic enzyme or proteolytic enzyme as described above has no taste in itself.

  Examples of yeast used in the production of such yeast extract include baker's yeast, brewer's yeast (Saccharomyces cerevisiae), torula yeast (Candida utilis), and the RNA content is generally high. It is desirable to use Torula yeast.

  When the yeast extract of the present invention is added to an anthocyanin pigment or a food containing an anthocyanin pigment for the purpose of preventing fading, the amount added is generally 0.002 to 1% by weight, preferably 0. 0.005 to 0.5% by weight, more preferably 0.01 to 0.1% by weight. Within this range, fading of the anthocyanin dye can be prevented without imparting a different taste. If it is contained in an amount of more than 1% by weight, the flavor of the yeast extract itself may be conspicuous, and it is not preferable in terms of cost.

Vitamin C may be externally added as an antioxidant to foods and beverages. In general, the amount of vitamin C added varies depending on the type of food or the like, but the product of the present invention thus exhibits a remarkable anti-fading effect in foods and beverages to which vitamin C is externally added. The amount of external addition of vitamin C, which shows the same effect of the product of the present invention, is not particularly limited because the effect is the amount added to a general food or drink.

Hereinafter, analysis methods of various components will be described.
RNA in the present invention was measured by the HPLC method under the following conditions.
Column: Shodex Asahipak HPLC column GS-320HQ
Mobile phase: 0.1 M sodium phosphate (pH 7.0)
Flow rate: 1.0 ml / min
Column temperature: 30 ° C
Detection wavelength: 260 nm

The peptide referred to in the present invention means a peptide in which two or more amino acids are peptide-bonded, and was calculated by subtracting free amino acids from all amino acids as shown in the following formula.
Peptide content (%) = total amino acid content (%) − free amino acid content (%)

The total amino acid content is 0. 0 after dissolving the sample in 6N HCl and hydrolyzing at 110 ° C for 24 hours.
It diluted with 02N-HCl and measured using the amino acid analyzer (Hitachi high-speed amino acid analyzer L-8800). The free amino acid content was measured using an amino acid analyzer after diluting the sample with 0.02N-HCl.

The dietary fiber content in the present invention is a value measured using an enzyme-weight method. The value of dietary fiber described in the examples is an analysis value obtained by analysis by the Japan Food Analysis Center.

  Hereinafter, the present invention will be described in detail with reference to examples. However, the present invention is not limited to the following modes.

<Production Example 1> Method for Acquiring Yeast Extract 1000 ml of 10% cell suspension of Candida utilis Cs7529 strain (FERM BP-1656 strain) is adjusted to pH 3.5 with 10N-sulfuric acid and heated at 60 ° C. for 30 minutes. After the treatment, the cells were collected by centrifugation, and the cells were washed with water to remove sulfuric acid and excess extract. This bacterial cell is adjusted to 10% with water and suspended, and then heated at 90 ° C. for 30 minutes to completely inactivate the intracellular enzyme, adjusted to 40 ° C. and pH 7.0, and cell wall lytic enzyme 0.5 g (“Tunicase” manufactured by Daiwa Kasei) was added and reacted for 4 hours to extract the extract. The cell residue was removed by centrifugation, and the resulting supernatant was concentrated and spray-dried to obtain 30 g of yeast extract powder. The obtained yeast extract (hereinafter referred to as “yeast extract 1”) had an RNA content of 30.4% by weight, a 5′-inosinic acid content of 0.0% by weight, a 5′-guanylic acid content of 0.0% by weight, The peptide content was 18.7% by weight, the free amino acid content was 0.5% by weight, and the dietary fiber content was 22.7% by weight.

Effect of addition to cranberry solution <Example 1> Effect on fading by UV Add water to a commercially available cranberry powder to make a 1.5 wt% aqueous solution, to which vitamin C (L-ascorbic acid) becomes 10 μmol / L The resulting red-purple solution was used as a control cranberry solution (Sample 1).
A solution obtained by adding 0.01% by weight of the yeast extract 1 produced in Production Example 1 to the sample 1 solution was prepared as a sample 2 solution.
To the solution of sample 1, yeast extract 2 (RNA content 0.0%, 5′-inosinic acid content 10.8% by weight, 5′-guanylic acid content 9.9% by weight, peptide content 12.8% by weight, free A sample 3 solution was prepared by adding 0.01% by weight of an amino acid content of 5.4% by weight and a dietary fiber content of 1.7% by weight.
In the sample 1 solution, yeast extract 3 (RNA content 0.0%, 5′-inosinic acid content 5.5% by weight, 5′-guanylic acid content 5.5% by weight, peptide content 22.1% by weight, free A sample 4 solution was prepared by adding 0.01% by weight of an amino acid content of 1.3% by weight and a dietary fiber content of 33.3% by weight.
A solution of sample 1 with 0.5% by weight of bayberry extract added thereto was prepared as a solution of sample 5.
A sample 1 solution was prepared by adding 0.01% by weight of RNA to obtain a sample 6 solution.
A sample 1 solution was prepared by adding 0.01% by weight of DNA to obtain a sample 7 solution.

The solution of the sample 1-7, for each sample, placed in a two by two glass bottles each 10 ml, the UV only one irradiated for 24 hours to determine their _{OD 520.}
The results are shown in Table 1.

As a result of Example 1, the values of Sample 2. and Sample 7 were significantly increased by 122.85%, 140.05%, and OD ₅₂₀ , respectively, compared with the control without UV treatment. This is considered to be due to the fact that yeast extract 1 and DNA promoted the color development of the anthocyanin pigment when added, respectively. In addition, when looking at the effects of UV treatment alone, excluding color development, Sample 2 and Sample 7 still have low fading rates of 5.77% and 4.58%, respectively, and DNA and yeast extract 1 prevent fading due to UV. It turns out that the effect is also excellent.

<Example 2> Effect on fading by heating Samples 1 to 7 prepared by the same method as described above were used. Immediately after sample preparation, OD ₅₂₀ was measured, 10 ml each was placed in a glass bottle, heat-treated at 90 ° C. for 15 minutes, then immediately cooled, and OD ₅₂₀ was measured again.
The results are shown in Table 2.

Results of Example 2, Sample 2 and Sample 7, 131.93% as compared with that before heating controls, respectively, the value of 132.72% and _{OD 520} was raised significantly. This is considered to be due to the fact that yeast extract 1 and DNA promoted the color development of the anthocyanin pigment when added, respectively. On the other hand, looking at the effects of UV treatment alone, excluding color development, Sample 2 and Sample 6 have a low fading rate of -1.42% and -1.36%, respectively. 1 and RNA were found to be superior.
When Example 1 and Example 2 were put together, it was found that yeast extract 1 exhibits an effect of suppressing both fading due to UV and fading due to heating.

<Example 3> Long-term storage test It was obtained by adding water to a commercially available cranberry powder to make a 1.5 wt% aqueous solution, and adding vitamin C (L-ascorbic acid) to this to 10 µmol / L. The magenta solution was used as a control cranberry solution (Sample 1).
In the sample 1 solution, the yeast extract 1 produced in Production Example 1 (RNA content 30.4 wt%, 5′-inosinic acid content 0.0 wt%, 5′-guanylic acid content 0.0 wt%, peptide content A sample 8 solution was prepared by adding 0.05% by weight of 18.7% by weight, free amino acid content 0.5% by weight, dietary fiber content 22.7% by weight).
A solution obtained by adding 15 μmol / ml (0.461%) of glutathione to the sample 1 solution was prepared as a sample 9 solution.
A sample 1 solution was prepared by adding 0.05% by weight of yeast extract 1 and 15 μmol / ml of glutathione to the sample 1 solution.
To the solution of sample 1, yeast extract 4 (RNA content 0.8%, 5′-inosinic acid content 0.1% by weight, 5′-guanylic acid content 0.3% by weight, dietary fiber content 3.5% by weight, A sample 11 solution was prepared by adding 0.05% by weight of glutathione content (15.5% by weight).

Immediately after the preparation of Samples 1 and 8 to 11, OD ₅₂₀ was measured, and each sample was placed in a glass bottle and heated at 80 ° C. for 5 minutes, then stored at room temperature for 34 days, and after 3 days, 6 days, 10 days, 19 Each OD ₅₂₀ was measured after 31 days and after 34 days.
The results are shown in FIG.

  As shown in FIG. 1, the control sample 1 solution had a residual rate of 20% due to fading over time after 34 days, whereas the sample 8 added with 0.05% yeast extract 1 had a residual rate of 43 It was shown that yeast extract 1 was effective in preventing fading over time of anthocyanin pigments in a slight amount.

On the other hand, Sample 9 added with 0.46% of glutathione, which is known to have a fading prevention effect, has a residual rate of 52% and is excellent in the effect of preventing fading over time, and Sample 10 added with both yeast extract 1 and glutathione further prevents discoloration. The effect was high and the remaining rate was 64%.
On the other hand, the sample 11 to which the yeast extract 4 having a high glutathione content and a low RNA content was added had a residual rate of 22%, and the anti-fading effect was not clear.

Based on the above, the yeast extract having a peptide content of 5% by weight or more, an RNA content of 5% by weight or more, and a free amino acid content of 4% by weight or less is suitable for fading of anthocyanin pigments by UV or heating, and for long-term storage. It was shown to have the effect of preventing fading over time.
Further, when glutathione was added to the yeast extract having the above composition, the effect of preventing discoloration was further improved.

As described above, according to the present invention, by adding a yeast extract having a specific composition to a general processed food or drink containing an anthocyanin pigment, the fading of the anthocyanin pigment due to UV or heating, and the color fading over time can be prevented. can do. This method can be used for processed foods of fruits and vegetables containing anthocyanin pigments, such as fruit and vegetable juices, jams, pastes, juices, jellies, and creams.

Claims (5)

  An anti-fading agent for anthocyanin pigments comprising as an active ingredient a yeast extract having an RNA content of 5% by weight or more, a peptide content of 5% by weight or more, and a free amino acid content of 4% by weight or less. Discoloration of anthocyanin dyes by adding a yeast extract having an RNA content of 5% by weight or more, a peptide content of 5% by weight or more, and a free amino acid content of 4% by weight or less to an anthocyanin dye or a food containing an anthocyanin dye Prevention method.   The method for preventing discoloration of an anthocyanin pigment according to claim 2, wherein the dietary fiber content of the yeast extract is 15% by weight or more.   The method for preventing discoloration of an anthocyanin pigment according to claim 2 or 3, wherein the food contains vitamin C. The method for preventing discoloration of an anthocyanin dye according to any one of claims 2 to 4, further comprising adding glutathione.