JP4996807B2 - Dye stabilizer and dye stabilization method - Google Patents
Dye stabilizer and dye stabilization method Download PDFInfo
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- JP4996807B2 JP4996807B2 JP2002138541A JP2002138541A JP4996807B2 JP 4996807 B2 JP4996807 B2 JP 4996807B2 JP 2002138541 A JP2002138541 A JP 2002138541A JP 2002138541 A JP2002138541 A JP 2002138541A JP 4996807 B2 JP4996807 B2 JP 4996807B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、色素の安定化に関し、さらに詳しくは飲食品、医薬品、化粧品などに使用される色素の安定化、および食品素材などに元々含まれる色素の安定化に関する。
【０００２】
【従来の技術】
食品、飲料、医薬品、医薬部外品および化粧品などにはそれらの商品価値を高め消費者の嗜好に訴えるために色素（着色料）が使用されている。これらの色素としては、例えば、カロチノイド系色素、フラボノイド系色素、アントシアニン系色素、アントラキノン系色素、アザフィロン系色素、ベタシアニン系色素、ジケトン系色素、ポルフィリン系色素などの天然成分から抽出分離した天然系色素が安全性の観点などから多く用いられ、従来の合成着色料にとって代わってきている。
【０００３】
しかしながら、これらの色素は安全性が高い反面、合成色素と比較して一般に不安定で、熱、光により褪色しやすいという欠点がある。特に、最近ではガラス容器、ペットボトルなどの透明容器が消費者に好まれ、長時間蛍光灯などの光に曝される機会が多くなっており、保存中に褪色が生じ、商品価値が著しく低下するという問題が生じている。色素の褪色の問題は加工食品、加工飲料などの加工製品ばかりでなく、食品素材などにも生じ、消費者の購買意欲を減退させる。
【０００４】
このため、色素の褪色を防止する方法として、遮光などの物理的方法の他に、褪色防止剤を用いる方法が提案されている。例えば、ＢＨＡ、ＢＨＴ、アスコルビン酸、エリソルビン酸などの合成抗酸化剤を用いる方法、天然ビタミンＥ、カテキン類、クロロゲン酸、タンニン類などの天然抗酸化剤、その他天然系添加物を用いる方法が提案されている。なかでも合成抗酸化剤は人体に対する影響の面から使用が懸念され、天然系の添加物を用いる方法が安全性の面から好適であり、近年の消費者の嗜好にも合致している。
【０００５】
このような天然添加物を提案するものとしては、例えばヤマモモ科植物を含む色素の安定化方法（特開平６−２３４９３５号公報）、南天の葉の抽出エキスを有効成分とするアントシアン系色素などの褪色防止剤（特開平８−２２４０６８号公報）、茶類の水及び／又は水混和性有機溶媒による抽出物を有効成分とするカロチノイド系色素用褪色防止剤（特開平７−５９１８１号公報）、コーヒー豆抽出物を有効成分とするウコン色素などの色素の褪色防止剤（特開２００１−３２３２６３号公報）、藤茶抽出物を有効成分とする色素の褪色防止剤（特開２００２−６５２０１号公報）などがあるが、これらの褪色防止効果は十分でなく、また添加物そのもののもつ風味が製品の風味に影響を与えてしまう欠点がある。
【０００６】
【発明が解決しようとする課題】
そこで、本発明は、安全性の高い糖質由来で、色素の安定化効果に優れ、しかも添加した色素や色素を含有する飲食品や医薬品、化粧品の外観や香り、風味に悪影響を与えない色素の安定化剤及びそのような色素の安定化方法を提供することを課題とする。
【０００７】
【課題を解決するための手段】
本発明者らは、上記課題を解決するため鋭意研究を重ねた結果、１，５−Ｄ−アンヒドロフルクトースが色素の安定化作用を有することを見出し、本発明に到達した。
【０００８】
すなわち、本発明は、色素の安定化剤であって、１，５−Ｄ−アンヒドロフルクトースを含有しそして色素が植物体もしくは微生物体に由来する天然色素であることを特徴とする色素の安定化剤および植物体もしくは微生物体に由来する天然色素、当該色素を元来含有する飲食品材料または当該色素を添加した飲食品材料に、１，５−Ｄ−アンヒドロフルクトースを添加することを特徴とする色素の安定化方法である。
【０００９】
【発明の実施の形態】
以下に本発明の詳細を説明する。
本発明で用いる１，５−Ｄ−アンヒドロフルクトースは、多糖類である澱粉から酵素、α−１，４−グルカンリアーゼの作用によって生産できる化合物であり、飲食品、医薬品、化粧品などに使用して安全である。
【００１０】
本発明においては、用いる１，５−Ｄ−アンヒドロフルクトースの形態および純度には限定されない。例えば、形態として、水溶液、水溶液を濃縮した水あめ状の高粘度溶液、乾燥した粉末などがあり、１，５−Ｄ−アンヒドロフルクトースの含有量としては、４０重量％の液状品、吸湿性を低減させた１０％粉末などを挙げることができる。特に好ましくは液状、粉状を問わず、１，５−Ｄ−アンヒドロフルクトースとして１０重量％以上が含有されるものである。
【００１１】
また、本発明の色素の安定化方法は、対象となる色素、または色素を元来含有する飲食品材料、あるいは色素を添加した飲食品材料に１，５−Ｄ−アンヒドロフルクトースを添加することにより達成される。例えば、１，５−Ｄ−アンヒドロフルクトースの水溶液に色素を溶解させたり、該溶液を飲食品材料に添加したり、１，５−Ｄ−アンヒドロフルクトースを色素とともに飲食品、医薬品に添加、混練して含有させる方法である。これにより、色素または色素を含有する生鮮食品、加工食品、医薬品、化粧品などの保存中または加工段階における褪色を有効に防止し、色素の安定化をはかることができる。
【００１２】
本発明の対象となる色素は、フラボノイド系色素、アントシアニン系色素およびアザフィロン系色素の天然系色素である。これらは１種を単独、または２種以上で用いることができる。これらの天然系色素を含む植物体、微生物体またはそられの加工品、搾汁液、水もしくは有機溶剤による抽出液または上記搾汁液抽出液の精製加工品も対象となる。
【００１４】
フラボノイド系色素は、植物の葉をはじめ、根、茎、花、果実、種子などに存在する化合物の総称であり、さらに、フラボン、フラボノール、カルコン、オーロン、アントシアニンなどに分類される。例えば、カキ色素、カロブ色素、カンゾウ色素、シタン色素、スオウ色素、ベニバナ色素、コウリャン色素、タマネギ色素、カカオ色素、タマリンド色素などが挙げられる。
【００１５】
アントシアニン系色素は、フラボノイド系色素に含まれる１つのグループとして広く植物界に分布し、赤〜青色を呈する色素である。例えば赤キャベツ色素、赤米色素、エルダーベリー色素、カウベリー色素、グースベリー色素、クランベリー色素、サーモンベリー色素、シソ色素、スイムブルーベリー色素、ストロベリー色素、ダークスイートチェリー色素、チェリー色素、ハイビスカス色素、ハクルベリー色素、ブドウ果汁色素、ブドウ果皮色素、ブラックカーラント色素、ブラックベリー色素、ブルーベリー色素、プラム色素、ハワートルベリー色素、ボイセンベリー色素、マルベリー色素、ムラサキイモ色素、ムラサキトウモロコシ色素、ムラサキヤマイモ色素、ラズベリー色素、レッドカーラント色素、ローガンベリー色素などが挙げられる。
【００１７】
アザフィロン系色素は、子のう菌類ベニコウジカビの菌体より含水エタノールまたは含水プロピレングリコールで抽出して得られる赤色を呈する色素であり、色素主成分はモナスコルプリン、アンカフラビンなどである。例えばベニコウジ色素、ベニコウジ黄色色素などが挙げられる。
【００２２】
色素の安定化剤として使用する場合、１，５−Ｄ−アンヒドロフルクトースの使用量は、対象色素の種類、使用形態など諸条件によって異なり、一概に規定することはできないが、色素に対し、１，５−Ｄ−アンヒドロフルクトースとして好ましくは０．００１〜１０００倍量を添加すればよい。ここでいう色素には、必ずしも有効成分である色素化合物のみでなく、その色素化合物を含む製剤も含まれる。
【００２３】
本発明の安定化剤には、１，５−Ｄ−アンヒドロフルクトースの安定化効果を高めるために、公知の酸化防止剤、キレート剤を混合することができる。酸化防止剤としては、例えば没食子酸、ｄｌ−α−トコフェロール、カテキン、エラグ酸、酵素処理ルチン、カンゾウ抽出物、フェルラ酸、ブドウ種子抽出物、ローズマリー抽出物などを挙げることができる。
【００２４】
キレート剤としては、アスコルビン酸、エリソルビン酸、クエン酸、グルコン酸、リンゴ酸、フマル酸などの有機酸およびそれらのナトリウム塩、カリウム塩、ポリリン酸、メタリン酸などの重合リン酸塩、グリシン、アラニンなどのアミノ酸、動・植物加水分解ペプチド、フィチン酸、ミョーバンなどが挙げられる。これらは１種または２種以上が用いられる。
【００２５】
本発明の色素の安定化剤は、上記色素に直接添加混合することによってこれら色素を元々含む食品素材などが光、熱などにより褪色することを防止することができるとともに、これら色素を用いて着色した各種製品に添加混合することによって、これらの製品の光、熱などによる褪色を防止し、色素の安定化をはかることができる。かかる製品としては、各種食品、飲料、医薬品、医薬部外品、化粧品などが挙げられる。これらの製品の製造において、本発明の色素の安定化剤の添加時期は特に限定されるものではなく、製造工程の任意の時期が選ばれる。
【００２６】
【実施例】
以下に実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれに限定されるものではない。なお、実施例１におけるパプリカ色素の安定性試験および実施例２のクチナシ色素の安定化試験はいずれも参考例である。
【００２７】
実施例１（色素の安定性試験）
下記表１記載の色素製剤をクエン酸／Ｎａ2ＨＰＯ4緩衝液に溶解して色素溶液を調製し、表１記載の波長で各色素溶液の吸光度を測定した。次に、この色素溶液にＡＦシラップ（１，５−Ｄ−アンヒドロフルクトース２５重量%含有水溶液、日本澱粉工業（株）製）を１，５−Ｄ−アンヒドロフルクトース濃度が色素溶液の１重量％になるように添加して試験管に入れ、直射日光のあたる窓際に１日室温で（４月）放置したのち、同条件で吸光度を測定し、下記式（１）より、色素の残存率（％）を算出した。結果を表２に示す。
【００２８】
【表１】
【数１】
色素残存率（％）＝（１日放置後の吸光度／放置前の吸光度）×100・・（１）
【００３０】
【表２】
実施例２（クチナシ色素の安定化試験）
１，５−Ｄ−アンヒドロフルクトースの添加による麺帯中のクチナシ色素の安定化を試験した。すなわち、準強力粉８５重量部、加工澱粉１５重量部、かん粉１重量部、食塩１重量部、水３６重量部で配合した麺の材料に対し、クチナシ黄色素（リケカラークチナシ３０（顆粒、理研ビタミン（株）製）およびＡＦシラップを表３記載の量（対粉重量％）添加して、横型混捏機を用いて２０分間混捏し、４寸ロールを用いて４回繰り返して複合して麺帯を調製した。得られた麺帯をポリエチレン袋に入れ、室温で１時間放置して熟成させたのち、４寸ロールを用いて４回圧延して１．５〜１．６ｍｍの厚さの圧延麺帯を得、これを熱湯で３分間茹で（茹で後のｐＨ９．５）茹で麺帯を得た。得られた茹で麺帯は、ＡＦ無添加品（対照）と肉眼ではほぼ同じ色で、風味にもＡＦ添加による悪影響は認められなかった。
【００３２】
得られた茹で麺帯をポリエチレンフィルムでラップして、１５℃で保存し、経時的に色調の変化を調べた。色調は、日本電色工業（株）製の測色色差計を用い、ｂ*値を測定した。試料の茹で麺帯は５×５ｃｍの大きさにカットして測定に用い、１試験区につき、６試料測定し、その平均値を求めた。ｂ*値の計測結果を表３に示す。
【００３３】
【表３】
表３にみるとおり、ＡＦシラップの配合により、ｂ*値の経時的変化が少なく、クチナシ色素の安定化がはかられている。また、ＡＦシラップの配合により、クチナシ色素の配合量を減らすことができることがわかる。
【００３５】
【発明の効果】
本発明によれば、糖質由来で安全性が高く、香り、風味に悪影響を及ぼすことなく、色素の安定化をはかることがで、天然系色素およびそれら色素成分を含む飲食品、医薬品、医薬部外品及び化粧品などの褪色を防止できる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to stabilization of pigments, and more particularly to stabilization of pigments used in foods and drinks, pharmaceuticals, cosmetics, and the like, and stabilization of pigments originally contained in food materials.
[0002]
[Prior art]
In foods, beverages, pharmaceuticals, quasi drugs, cosmetics, and the like, pigments (coloring agents) are used in order to increase their commercial value and appeal to consumers' preference. Examples of these pigments include natural pigments extracted and separated from natural components such as carotenoid pigments, flavonoid pigments, anthocyanin pigments, anthraquinone pigments, azaphylon pigments, betacyanine pigments, diketone pigments, and porphyrin pigments. Are often used from the viewpoint of safety and the like, and have been replaced by conventional synthetic colorants.
[0003]
However, these dyes are high in safety, but are generally unstable as compared with synthetic dyes, and have a drawback of fading easily by heat and light. In particular, transparent containers such as glass containers and PET bottles have recently been favored by consumers, and there are many opportunities for exposure to light such as fluorescent lamps for a long time. There is a problem to do. The problem of discoloration of pigment occurs not only in processed foods and processed products such as processed beverages, but also in food ingredients, etc., which reduces consumers' willingness to purchase.
[0004]
For this reason, as a method for preventing the fading of the pigment, a method using an antifading agent is proposed in addition to a physical method such as light shielding. For example, methods using synthetic antioxidants such as BHA, BHT, ascorbic acid, erythorbic acid, natural antioxidants such as natural vitamin E, catechins, chlorogenic acid, tannins, and other methods using natural additives are proposed. Has been. Among these, synthetic antioxidants are concerned about use from the viewpoint of influence on the human body, and a method using a natural additive is suitable from the viewpoint of safety, and also meets the recent consumer preference.
[0005]
Examples of proposals for such a natural additive include a method for stabilizing pigments containing, for example, bayberry plants (Japanese Patent Laid-Open No. Hei 6-234935), anthocyan pigments containing an extract from Nanten leaves as an active ingredient, and the like. Anti-fading agent (Japanese Patent Laid-Open No. 8-222068), anti-fading agent for carotenoid pigments comprising an extract of tea water and / or a water-miscible organic solvent as an active ingredient (Japanese Patent Laid-Open No. 7-59181), Anti-fading agent for pigments such as turmeric pigments containing coffee bean extract as an active ingredient (Japanese Patent Laid-Open No. 2001-323263), and anti-fading agent for pigments containing Fuji tea extract as an active ingredient (Japanese Patent Laid-Open No. 2002-65201) However, these anti-fading effects are not sufficient, and the flavor of the additive itself has the drawback of affecting the flavor of the product.
[0006]
[Problems to be solved by the invention]
Therefore, the present invention is derived from a highly safe carbohydrate, has an excellent pigment stabilizing effect, and does not adversely affect the appearance, fragrance, and flavor of foods and beverages, pharmaceuticals, and cosmetics containing the added pigment and pigment. And a method for stabilizing such a dye.
[0007]
[Means for Solving the Problems]
As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that 1,5-D-anhydrofructose has a dye stabilizing action and have reached the present invention.
[0008]
That is, the present invention relates to a stabilizer for a dye, 1, 5-D-anhydrofructose containing and dye pigments characterized by natural pigments der Rukoto derived from a plant or microbial organism Adding 1,5-D-anhydrofructose to a stabilizer and a natural pigment derived from a plant or microorganism, a food or beverage material originally containing the pigment, or a food or beverage material to which the pigment is added It is a characteristic dye stabilization method.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Details of the present invention will be described below.
1,5-D-anhydrofructose used in the present invention is a compound that can be produced from starch, which is a polysaccharide, by the action of an enzyme, α-1,4-glucan lyase, and is used in foods, beverages, pharmaceuticals, cosmetics and the like. And safe.
[0010]
In the present invention, the form and purity of 1,5-D-anhydrofructose used are not limited. For example, the form includes an aqueous solution, a candy-like high-viscosity solution obtained by concentrating the aqueous solution, a dried powder, and the like, and the content of 1,5-D-anhydrofructose is 40% by weight liquid product, hygroscopic Examples include reduced 10% powder. Particularly preferably, 10% by weight or more is contained as 1,5-D-anhydrofructose regardless of liquid or powder.
[0011]
Moreover, the stabilization method of the pigment | dye of this invention adds 1,5-D-anhydrofructose to the foodstuff / drinks material which originally contains the pigment | dye used as a target, or a pigment | dye, or the pigment | dye. Is achieved. For example, a dye is dissolved in an aqueous solution of 1,5-D-anhydrofructose, the solution is added to a food or drink material, or 1,5-D-anhydrofructose is added to a food or drink or a medicine together with the dye. It is a method of kneading and containing. Thereby, fading can be effectively prevented during the storage or processing stage of fresh foods, processed foods, pharmaceuticals, cosmetics, and the like containing the pigments, and the pigments can be stabilized.
[0012]
Dye to which the present invention is a full Rabonoido dyes, anthocyanin dyes and natural-based dyes azaphilone-based colors containing. These can be used alone or in combination of two or more. Plants, microorganisms or processed products thereof containing these natural pigments, juices, extracts from water or organic solvents, or purified products of the juice extracts are also targeted.
[0014]
Flavonoid pigments are a general term for compounds existing in plant leaves, roots, stems, flowers, fruits, seeds, and the like, and are further classified into flavones, flavonols, chalcones, aurones, anthocyanins, and the like. Examples include oyster dyes, carob dyes, licorice dyes, rosewood dyes, suou dyes, safflower dyes, sorghum dyes, onion dyes, cacao dyes, tamarind dyes, and the like.
[0015]
Anthocyanin pigments are pigments widely distributed in the plant world as one group contained in flavonoid pigments and exhibit red to blue colors. For example, red cabbage dye, red rice dye, elderberry dye, cowberry dye, gooseberry dye, cranberry dye, salmon berry dye, perilla dye, swim blueberry dye, strawberry dye, dark sweet cherry dye, cherry dye, hibiscus dye, hakulberry dye , Grape juice pigment, grape skin pigment, black currant pigment, blackberry pigment, blueberry pigment, plum pigment, howler berry pigment, boysenberry pigment, mulberry pigment, purple potato pigment, purple corn pigment, purple potato pigment, raspberry pigment , Red currant dye, Loganberry dye, and the like.
[0017]
The azaphyllon pigment is a pigment exhibiting a red color obtained by extraction from the fungus of Aspergillus oryzae with water-containing ethanol or water-containing propylene glycol. For example, Benikouji pigment, Benikouji yellow pigment and the like.
[0022]
When used as a dye stabilizer, the amount of 1,5-D-anhydrofructose used varies depending on various conditions such as the type of the target dye and the form of use, and cannot be generally defined. Preferably 0.001-1000 times the amount may be added as 1,5-D-anhydrofructose. The pigment referred to here includes not only a pigment compound that is an active ingredient, but also a preparation containing the pigment compound.
[0023]
In order to enhance the stabilizing effect of 1,5-D-anhydrofructose, a known antioxidant and chelating agent can be mixed with the stabilizer of the present invention. Examples of the antioxidant include gallic acid, dl-α-tocopherol, catechin, ellagic acid, enzyme-treated rutin, licorice extract, ferulic acid, grape seed extract, rosemary extract and the like.
[0024]
As chelating agents, organic acids such as ascorbic acid, erythorbic acid, citric acid, gluconic acid, malic acid, fumaric acid and their polymer salts such as sodium, potassium, polyphosphoric acid, metaphosphoric acid, glycine, alanine And amino acid such as animal and plant hydrolyzed peptides, phytic acid, and alum. These are used alone or in combination of two or more.
[0025]
The dye stabilizer of the present invention can prevent the food material originally containing these dyes from fading due to light, heat, etc. by directly adding and mixing to the above dyes, and coloring using these dyes By adding and mixing these various products, the fading of these products due to light, heat, etc. can be prevented, and the pigment can be stabilized. Such products include various foods, beverages, pharmaceuticals, quasi drugs, cosmetics and the like. In the production of these products, the timing of adding the dye stabilizer of the present invention is not particularly limited, and an arbitrary timing in the production process is selected.
[0026]
【Example】
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto. Note that the paprika dye stability test in Example 1 and the gardenia dye stabilization test in Example 2 are both reference examples.
[0027]
Example 1 (Dye stability test)
The dye preparations shown in Table 1 below were dissolved in citric acid / Na 2 HPO 4 buffer to prepare dye solutions, and the absorbance of each dye solution was measured at the wavelengths shown in Table 1. Next, AF syrup (an aqueous solution containing 25% by weight of 1,5-D-anhydrofructose, manufactured by Nippon Starch Co., Ltd.) was added to this dye solution at a concentration of 1,5-D-anhydrofructose of 1% by weight of the dye solution. % And put it in a test tube and let it stand at room temperature (April) for 1 day in a window exposed to direct sunlight. Then, the absorbance was measured under the same conditions. (%) Was calculated. The results are shown in Table 2.
[0028]
[Table 1]
[Expression 1]
Dye remaining rate (%) = (absorbance after standing for 1 day / absorbance before standing) × 100 (1)
[0030]
[Table 2]
Example 2 (stabilization test of gardenia pigment)
Stabilization of gardenia pigments in noodle strips by addition of 1,5-D-anhydrofructose was tested. That is, for noodle ingredients blended with 85 parts by weight of semi-strong powder, 15 parts by weight of modified starch, 1 part by weight of cane powder, 1 part by weight of sodium chloride and 36 parts by weight of water, gardenia yellow (Rike Color Gardenia 30 (granule, RIKEN) Vitamin Co., Ltd.) and AF syrup are added in the amounts shown in Table 3 (% by weight of flour), kneaded for 20 minutes using a horizontal kneader, and combined 4 times using a 4-inch roll to form a noodle. The noodle band thus obtained was put in a polyethylene bag, allowed to stand at room temperature for 1 hour and then aged, and then rolled 4 times using a 4-inch roll to a thickness of 1.5 to 1.6 mm. A rolled noodle band was obtained and boiled with boiling water for 3 minutes (pH 9.5 after boiling) to obtain a noodle band.The obtained boiled noodle band was almost the same color with the naked eye as the AF-free product (control). Also, no adverse effects were found in the flavor due to the addition of AF.
[0032]
The obtained boiled noodle band was wrapped with a polyethylene film and stored at 15 ° C., and the change in color tone was examined over time. For the color tone, a b * value was measured using a colorimetric color difference meter manufactured by Nippon Denshoku Industries Co., Ltd. The boiled noodle band of the sample was cut into a size of 5 × 5 cm, used for measurement, and 6 samples were measured per test section, and the average value was obtained. Table 3 shows the b * value measurement results.
[0033]
[Table 3]
As can be seen from Table 3, the AF syrup compounded has little change in the b * value with time, and the gardenia pigment is stabilized. Moreover, it turns out that the compounding quantity of gardenia pigment | dye can be reduced by the mixing | blending of AF syrup.
[0035]
【Effect of the invention】
ADVANTAGE OF THE INVENTION According to this invention, it is derived from saccharides, has high safety, and can stabilize pigments without adversely affecting the fragrance and flavor. Natural pigments and foods, beverages, pharmaceuticals and pharmaceuticals containing these pigment components Fading of quasi-drugs and cosmetics can be prevented.
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