JPH03163168A - Red dye, its production, and food and drink or cosmetic - Google Patents

Abstract

PURPOSE:To obtain a red dye excellent in color development, light resistance and colorability and useful for lowly odorous food and drink and cosmetics by extracting yeast of the genus Phaffia with a solvent and treating the extract by a combination of purifying treatments. CONSTITUTION:Yeast of the genus Phaffia is extracted with a solvent. An example of a starting yeast of the yeast of the genus Phaffia is a dried product of this yeast, and examples of the extractant used include hexane, acetone, ethanol, soybean oil, coconut oil and tallow. The extract is concentrated and purified by treating it by a combination of some of molecular distillation, wintering, column chromatography, steam distillation, treatment with a supercritical fluid, liquid-liquid distribution, saponification etc., to produce a dye. The obtained dye is a lowly odorous red dye excellent in color development, light resistance and colorability and is useful for food and drink or cosmetics.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) This invention relates to a pigment, a method for producing the same, and food/beverage products or cosmetics. More specifically, this invention relates to a red pigment extracted from yeast of the genus Phaffia that has excellent color development, light fastness, and coloring properties and low odor, and a method for producing the same, as well as food and drink products and cosmetics containing this pigment. It's a cheat. (Conventional technology and its sections U) Various coloring agents have been used in food, drink, and cosmetics. For example, tar pigments such as Food Red No. 2 and Food Yellow No. 3, iron oxide, titanium dioxide, etc. Non-FAM fees such as However, these chemically synthesized pigments that are commonly used can easily color products such as food and beverages and cosmetics to desired colors, and have the characteristic that they can easily enhance the palatability of products. However, it is not necessarily a desirable dye from a safety perspective. With increasing interest in physical health and safety,
There is also an increasing demand for natural pigments as an alternative to chemically synthesized pigments. Such natural pigments have already been used in the past. For example, natural red pigments include paprika pigment, red-wing pigment, safflower pigment, grape skin pigment, gardenia pigment, beet red, and red cabbage pigment. Are known. However, the current situation with regard to the use of natural pigments has not been satisfactory in terms of color development, light resistance, ripening resistance, coloring properties, odor, price, etc. Also, since they are natural products, their yield is low. The disadvantage is that the weather is often influenced by natural factors such as the weather. This invention was made in view of the above-mentioned circumstances, and utilizes the characteristics of natural pigments and eliminates the drawbacks of conventional natural pigments, such as coloring properties, heat resistance, coloring properties, etc. The purpose of the present invention is to provide a new pigment that is excellent in color and has low odor.More specifically, the present invention provides a red pigment as this new pigment, and furthermore, a method for producing it and a method for adding and blending it. The aim is to provide food, drink, and cosmetics that are unique to the industry. (Means for Solving the Problems) The present invention solves the above problems by providing Phaffia genus il}Il! To provide a red pigment characterized by being extracted with a solvent. That is, the inventor of the present invention has discovered yeasts of the genus Phaffia, which are red yeasts belonging to Deuteromycetes in terms of microbial taxonomy, such as Phaffia rhod.
oz la contains astaxanthin, which has excellent color development, light resistance, ripening resistance, and coloring properties, and can be cultivated in large quantities, making it possible to use scales industrially as a raw material for pigments, as well as mass production at low cost. This invention was completed by discovering a highly efficient extraction and purification method.

In general, yeast can be cultured in large quantities, and since ancient times yeast
In addition to being widely used in brewing, it is also used industrially as a raw material for pharmaceuticals such as vitamin B1 and ergosterol, a type of steroid. Furthermore, as food additives, 5'-inosinic acid as a natural seasoning, 5'-
Guanylic acid and other substances are produced from yeast using nucleic acid fermentation.

However, until now, there has been no pigment made from yambo that can be added to foods, drinks, and cosmetics. This invention also realizes a breakthrough in this conventional yeast utilization technology.

In this invention, first, yeast of the genus Faphia is extracted with a solvent to obtain a crude pigment solution. Next, the crude dye liquid is further concentrated and purified by treating the crude dye liquid with a combination of purification methods such as molecular distillation, wintering, column chromatography, steam distillation, supercritical fluid, liquid-liquid distribution, saponification, etc. It is possible to obtain a red odorless pigment that has excellent color development, light resistance, ripening resistance, and coloring properties. As Phaffia yeast, more specifically Phaff
An example of the raw material is the dried product of Ia rhodoz la. Extraction of the pigment of this invention from yeast of the genus Phaffia
After thoroughly washing the yeast collected from the culture solution by centrifugation, straining, etc., it is used as an extraction raw material either as it is or after drying. Because it has a very strong structure, it is desirable to improve the extraction rate by performing physical treatments such as ball milling, hammer milling, freeze-pulverization, compression crushing, ultrasonication, etc., or enzymatic treatment with cellulase, pectidase, etc. Examples of extraction solvents used in this invention include organic solvents such as hexane, acetone, ethyl acetate, and ethanol; animal and vegetable oils such as soybean oil, coconut oil, castor oil, olive oil, pork oil, beef tallow, and fish oil; (2) Pigment oil can be obtained by extraction using synthetic oil-soluble compounds such as cetyl alcohol, wax, and isopropyl myristate, either alone or in combination. In the case of extraction using an organic solvent, the organic solvent is distilled off after the extraction to obtain a crude pigment oil.

Molecular distillation purification that can be performed after solvent extraction is 5 n
Under a vacuum of m l g or less, preferably 0.1 ramHir or less, 90 to 210°C, preferably 140 to 190'
This distillation removes impurities such as free fatty acids and concentrates astaxanthin, a red pigment component. Purify i1. This treatment also removes most of the low-molecular-weight odor components. Wintering purification is carried out at -60°C to 10°C, preferably -50°C to -
This can be carried out at a temperature of 10°C using an organic solvent such as hexane, acetone, or ethanol. Through this wintering, impurities such as contaminating triglycerides are removed, and astaxanthin, which is a red pigment component, is purified to a high concentration. ．． In this process, some odors are also removed. In addition, only one of molecular distillation purification and wintering may be performed, and if both are performed, either one may be performed first. The chromatographic method employed in this invention can be a known ordinary separation and purification method, and uses silica gel, activated alumina, etc. as a filler and an organic solvent such as hexane, acetone, etc. as an eluent. , removes most of the red pigment components other than astaxanthin. Furthermore, purification by steam distillation can be carried out in a manner known as a normal method. This treatment can remove most odor components. Furthermore, the liquid-liquid distribution method can also be in a manner known as a normal method, such as a four-part method, a semi-continuous method,
Any of the continuous, chromatographic, and centrifugal chromatographic methods may be used. Furthermore, supercritical fluid purification can be carried out by introducing a heated supercritical fluid such as CO2 into the purified dye solution. The purified dye liquid is further purified by separating impurities including odor components by adjusting the temperature and pressure at the time of introduction: a. Saponification treatment can also be carried out before or during the purification and concentration process using the above-mentioned method of making ajie, alone or in combination. This saponification treatment can also be carried out using a conventional method. Contaminant triglylides and free fatty acids can be efficiently removed. It is desirable to combine the above solvent extraction and purification methods as appropriate to meet the requirements for pigment concentration, stability, odor, etc., depending on the practical application. Due to its excellent properties, the red pigment of the present invention can be incorporated into foods and beverages or cosmetics, thereby realizing food and beverages and cosmetics containing characteristic natural pigments. Furthermore, antioxidants such as tocopherol, provil gallate, ascorbic acid stearate, etc. can be added to the red pigment of the present invention. Furthermore, it can be easily formulated into emulsions and clathrate compounds. Hereinafter, examples of the present invention will be shown and the present invention will be explained in more detail. Embodiment 1 FIG. 1 of the attached drawings illustrates the 81 manufacturing process of the present invention, and an embodiment will be described with reference to FIG. 1. That is, first, the dried product of Phaffia Oyaji obtained by fermentation is used as a raw material, and this raw material yeast (A
o) Stir and mix 10ksr with acetone 30j, APV
Extraction is performed simultaneously with compression and pulverization using GAULIN (15MR), followed by separation to obtain an extract. Then, the acetone in this solution was distilled off under reduced pressure at a temperature of 40°C to obtain 1752 g of crude dye solution (A). This crude dye solution (A
) 254g, further 0.01n+nl-[g, 110
Molecular distillation was carried out under the conditions of °C to obtain 182 g of purified pigment solution (B). Separately, 724 g of crude pigment liquid (A) was added by 0.001 cm. Of the 348 g of purified pigment liquid (C) obtained by molecular distillation purification at 160°C, 120. C O 2 fluid 30j under conditions of 45°C and 160 atm.
Dye solution (D) by supercritical fluid purification (25 °C, 1 atm) 72. Get Ezr. The above dye solution (C
), 114g of it was mixed with hexane-acetone (3:
Using the mixed solution of 1) as the eluent and column chromatography using silica gel as the packing material, both fractions containing the red component were separated, and the solvent was distilled off at 40°C under reduced pressure to obtain pigment oil (E) 8.2
g et al. Dye i(A) ~(
Regarding E), each astaxanthin concentration, odor,
The odor and discoloration after storage were evaluated. Table 1 shows the results. For storage, 1 ml of the test solution was placed in a test tube and left by a window for 1 month.The astaxanthin concentration was calculated from the absorbance at 480 nn, and odor, discoloration, and fading were evaluated by two trained evaluators. Table 1 shows the average value of the evaluation score using the scoring method. The larger the number, the better the characteristics. Comparative Example 1 For comparison, 68.
1 g is subjected to steam distillation using a conventional method at 15 lg at 120°C to obtain 54.5 tons of treated dye liquid (F). In addition, from 78.0 of the crude dye solution (A), Example 1
A treated dye solution (G) 52.2K was obtained by supercritical fluid purification similar to that described in . Furthermore, the treated dye solution (H) was obtained by treating the dye solution (48. 3. of A> with the same column chromatography purification method as described in Example 1).
Obtain 12.3g. In order to remove free fatty acids from the dye solution (A), we tried to mix and stir 10 g of the dye solution (A) with 100 ml of a 2% aqueous sodium hydroxide solution and then remove the aqueous layer, but the emulsified layer was soil or However, it was extremely difficult to separate the dye solution.

The treated dye solutions (F) to (H) above were also evaluated for astaxanthin concentration, odor, and discoloration in the same manner as in Example 1. The characteristics of Example 1 are as shown in Table 1.
It was inferior to that of

Example 2 Dye solutions (B), (C), (D) and (
1% of E) was added to candy, kamaboko, rice crackers, chewing gum, human eikura, sea urchin, and dressing to color them. It was colored a very clear orange color, had no strange taste, and no discoloration or fading was observed even after being left at 40°C for one month.

Example 3 The dye solutions (D) and (E) obtained in Example 1 were each
A lipstick was manufactured by adding 1% of the composition to a lipstick base as shown in Table 2. It was colored in a very clear orange color, with no strange odor, and even after being left at 35°C for one month, no returning odor or discoloration was observed.

Table 2 Comparative Example 2 Processed dye solutions (F), (G) and (F[
) was added to the lipstick base at 1% in the same manner as in Example 3 to make a lipstick! I left it behind. The color density is low, and if left at 40℃, it will change to 1
After a few months, it started to go back, making it unusable. (Effects of the Invention) This invention makes it possible to produce a natural red pigment in large quantities at low cost, which is highly safe, has excellent color development, light fastness, and two coloring properties, and has low odor. Furthermore, by blending the pigment obtained by the production method of the present invention, food/beverage products and cosmetics having an excellent red color can be realized.

[Brief explanation of the drawing]

FIG. 1 shows an example of the method for producing the crude dye liquid and fIII dye liquid of the present invention. ! ! This is a process block diagram shown together with a comparative example of construction.

Claims (4)

[Claims] (1) A red pigment characterized by being obtained by solvent extraction from yeast of the genus Phaffia. (2) Phaffia yeast is extracted with a solvent, and then concentrated by a combination of purification methods such as molecular distillation, wintering, column chromatography, steam distillation, supercritical fluid, liquid-liquid distribution, and saponification. A method for producing a pigment, characterized by purification. (3) A food or drink product containing the solvent-extracted pigment of yeast of the genus Phaffia according to claim (1). (4) A cosmetic containing the solvent-extracted pigment of yeast of the genus Phaffia according to claim (1).