JPH01132344A - Food and drink - Google Patents

Abstract

PURPOSE:To obtain a food and drink capable of preventing alteration of flavor, by blending a fading inhibitor containing chlorogenic acid separated from natural products and/or caffeic acid synthesized or separated from natural products in a food and drink containing an anthocyanin based pigment. CONSTITUTION:A fading inhibitor consisting of chlorogenic acid separated from natural products and/or caffeic acid synthesized or separated from natural products may contain 100% active ingredient or in the form of a composition with a suitable diluent or carrier. For example, a solid, such as gum arabic or glucose, a liquid, such as water or ethanol, is used as the diluent or carrier. Any of powdery, granular and liquid forms may be suitable as the dosage form. The inhibitor may be in the form of a blend with an anthocyanin based pigment. Such a fading inhibitor in an adequate amount is blended with a food and drink containing the anthocyanin based pigment to provide a product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an antonine-based pigment-containing beverage that is problematic in its use because it is unstable to oxygen, light, and the like.

More specifically, the present invention contains an antifading agent containing chlorogenic acid isolated from a natural product and/or caffeic acid isolated from a synthetic or natural product as an active ingredient in a beverage containing an anthonaniline pigment. This invention relates to food and drink characterized by the following.

For example, grape skin pigments, hibiscus pigments, elderberry pigments, raspberry pigments, perilla pigments, and other natural or synthetic anthonanine pigments are used as pigments that impart red to reddish-purple hues, for example, in foods, drinks, cosmetics, etc.
It is used in fields such as health care and medicine, and is especially widely used for coloring food and drinks.

It is well known that such anthonanine dyes are unstable to oxygen, light, etc., and they become significantly unstable in aqueous solutions as the pH approaches neutrality from low acidity. It is also known that there is a problem of fading or discoloration (generally referred to as discoloration in the present invention).

Furthermore, it is known that in the presence of ascorbic acid, anthonanine dyes are extremely unstable not only to light but also to heat and are susceptible to fading.

In the past, attempts and proposals have been made to stabilize the antonine dyes by incorporating various stabilizing components in order to overcome the problem of instability that they have.
The reality is that a fully satisfactory effect cannot be obtained.

The present inventors have conducted research on the development of an anti-fading agent that can overcome the problem of fading of anthonanine dyes.

As a result, it has been discovered that chlorogenic acid isolated from natural products and/or caffeic acid isolated from synthetic or natural products exhibits an excellent preventive effect against fading of anthonanine pigments. Furthermore, it has been found that in the presence of ascorbic acid, an excellent preventive effect is exhibited even in the presence of ascorbic acid in preventing the fading of anthonanine pigments that are susceptible to fading not only by light but also by heat. Furthermore,
These pigments are useful as anti-fading agents in a wide range of fields where they are used, as mentioned above, but they are particularly suitable for use in the field of foods and beverages that contain these pigments, and can be used as an excellent anti-fading agent without causing any unfavorable flavor changes in foods or beverages. It was found that it is an excellent inhibitor that can provide a discoloration prevention effect.

Therefore, an object of the present invention is to provide the use of anthonaniline pigments in foods and drinks containing them.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

Chlorogenic acid (3-caffeylquinic acid) is a compound that can be represented by the following formula, and is contained, for example, in the form of potassium chlorogenic acid caffeine in coffee beans, and in trace amounts in tobacco leaves, sweet potatoes, pear leaves, and tea confectionery. , apple pulp and other plants are widely distributed. In addition, caffeic acid (3,4-dioxycinnamic acid, 3,4-dioxynillasilicic acid is a compound that can be represented by the following formula,
It was isolated as a saponified potassium hydroxide product of coffee tannin, and was also synthesized in 1878 by Tiemann et al.

It exists in free form in coniferous bark, Polygonaceae, tobacco, etc., but is widely distributed as chlorogenic acid, including coffee beans. It can also be obtained by removing the quinic acid moiety from chlorogenic acid. In the present invention, these chlorogenic acids and/or
Alternatively, caffeic acid is used, and in the present invention, the name includes water-soluble hydrochloric acid of nucleic acids. For example, salts such as sodium caffeate and potassium caffeate can be exemplified.

In the antifading agent of the present invention, chlorogenic acid isolated from natural products as described above and/or caffeic acid isolated from synthetic or natural products are active ingredients. The antifading agent of the present invention may consist of 100% of these active ingredients, or may be in the form of a composition of these active ingredients and a suitable diluent or carrier. Examples of such diluents or carriers include gum arabic, dextrin,
Examples include solid diluents or carriers such as glycose, sucrose, etc., liquid diluents or carriers such as water, ethanol, propylene glycol, glycerin, surfactants, and the like.

The antifading agent of the present invention may be used in any desired dosage form, such as powder, granules, liquid, emulsion, paste, or other appropriate dosage forms.

Further, the antifading agent of the present invention may be in the form of a blend with an anthonaniline dye.

For example, it may be used in a powdered or granular form by adding gum arabic, dextrin, etc., or it may be used as a liquid form by dissolving it in, for example, ethanol, propylene glyfur, glycerin, or a mixture thereof. In addition, natural gums such as gum arabic,
Alternatively, it may be used as an emulsion by adding a surfactant.

Utilizing the above-mentioned anti-fading agent containing chlorogenic acid isolated from a natural product and/or caffeic acid isolated from a synthetic or natural product as an active ingredient, the anti-fading agent can be added to an anthonaniline pigment-containing food or drink. It is possible to provide a food or drink characterized by containing the following.

Examples of such foods and drinks include beverages such as non-fruit juice beverages, beverages with fruit juice, lactic acid bacteria beverages, powdered beverages, etc.; frozen desserts such as ice cream, sherbet, frozen desserts, etc.; Examples include dessert foods.

The amount of the anti-fading agent of the present invention to be added can be selected to be an appropriate anti-fading amount, but for example, about 0.001 to about 0.5% by weight, more preferably about 0.001 to about 0.5% by weight, as chlorogenic acid and/or caffeic acid. A preferable example is a range of O1 to about 0.1% by weight.

The chlorogenic acid and/or caffeic acid used in the present invention are commercially available, but the chlorogenic acid and/or caffeic acid derived from natural products do not necessarily have to be pure products, such as the following: It can be obtained as follows.

For example, by adding about 0.5 to about 20 times the weight of ethanol or water-containing ethanol to the ground coffee beans,
For example, heating at about 60° C. to about 100° C., for example, for about 1 hour to about 10 hours.

After cooling, hydrochloric acid is added to the extract obtained by separating and removing insoluble solids so that the concentration of hydrochloric acid is, for example, about 3 to 10%, and the mixture is heated at, for example, about 50°C to 100°C, for example, about Heat and stir for 30 minutes to about 5 hours. After concentration, the concentrated solution can then be treated with, for example, a porous polymeric resin to adsorb onto the resin, and then the resin can be eluted with, for example, ethanol to obtain chlorogenic acid and/or caffeic acid.

Hereinafter, the preparation of the food and drink containing the inhibitor of the present invention and the effect of preventing fading will be illustrated in more detail with reference to Examples.

Example 1 300 g of green coffee beans were ground in a coffee mill, and 5 times the weight of a 70% aqueous ethanol solution was added to the ground product.
The mixture was stirred and heated at 90°C for 2 hours. After cooling, insoluble solids were removed and extract 1. I got loog. Then 35 to this
Add 180g of hydrochloric acid to reduce the concentration of hydrochloric acid in the extract to approximately 5%.
The mixture was stirred and heated at 70°O for 1 hour.

After cooling, the mixture was concentrated under reduced pressure to 300 g, and 20% sodium hydroxide was added to the resulting concentrated solution (7-) to adjust the pH to 11 or higher. Then, 600 g of methylene chloride was added and the mixture was thoroughly stirred and mixed. Separate the aqueous phase and add 10% hydrochloric acid to adjust the pH.
Adjust the pH to 6 to 7, and add this pH adjustment solution to Diaion HP.
-20 resin was gradually poured into a column filled with 500 cc. Next, after washing the resin thoroughly with water, 95% ethanol 3
The substance adhering to the resin was eluted by flowing 00 g of the resin, and the resulting solution was concentrated under reduced pressure and dried to obtain 12 g of a mixture of chlorogenic acid and caffeic acid.

Examples 2 to 5 Grape skin pigments were diluted with a pH 3 sodium tartrate buffer to adjust the ODo to 54. Next, the anti-fading agent according to the present invention is added to this dye aqueous solution to obtain a colorless and transparent 100%
It was placed in an mff bottle, exposed to sunlight for 6 hours, and the dye residual rate was measured. The results were shown on the robe. It has been found that the anti-fading agent according to the present invention exhibits a remarkable anti-fading effect on andocyan dyes.

81 Example 6 Elderberry dye aqueous solution (OD 350/g) 1.

Og, sugar 120g, tartaric acid 0.2gs citric acid 1゜2
Add water to a mixture of g, vitamin CI, and Og to obtain H. Add 0.2!5g of caffeic acid to this and make 200m
When placed in a Q transparent bottle and exposed to sunlight for 6 hours, the dye residual rate was measured and found to be 85%. On the other hand, the dye residual rate of the control product to which no anti-fading agent was added was 55%.

Claims (1)

[Claims] 1. A food or drink characterized by containing an anti-fading agent containing chlorogenic acid isolated from a natural product and/or caffeic acid separated from a synthetic or natural product as an active ingredient in an anthonaniline pigment-containing food or drink. thing.