JPH0577709B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for stabilizing Ipomere pigment by turning Ipomere containing pigment into flakes and/or powder.

By the method of the present invention, it is possible to produce a pigment material that can withstand long-term storage, and since it is in an easily usable form, it can be used for mixing with various food materials and for coloring. Furthermore, since it is a natural pigment, it is also highly safe as a food.

Until now, most purple pigments have been highly toxic chemically synthesized products, and the development of natural pigments has been desired.

In addition, although there are methods of using Ipomea by mixing it with food to change the texture and flavor of the product, there is no example of adding it after stabilizing the Ipomea pigment. Furthermore, conventional coloring pigments are extracted and concentrated liquid products. The Ipomea pigment material stabilized by the method of the present invention is advantageous because its color tone is relatively stable even when the pH is set to the alkaline side, and products of various colors can be obtained.

Incidentally, Ipomea refers to sweet potato, and the method of the present invention can be applied to any Ipomea that contains pigments, such as the conventional varieties Benihayato, Satsuma Hikari, Kokei No. 14, the recently developed pigment-rich Ipomea, and Yamakawa Murasaki. .

Hereinafter, the Ipomere pigment of the present invention will be simply referred to as Ipomere pigment.

[Conventional technology]

Until now, when using plant pigments such as anthocyanines and chlorophylls, they have been extracted and concentrated and then added to various food materials, but the extracted pigments are resistant to light, heat, pH, etc. It has disadvantageous properties such as being stable, easily fading, and difficult to store and use. In particular, when the pH was above neutral, browning occurred rapidly, and it was difficult to maintain blue and green colors stably.

[Problem to be solved by the invention]

Therefore, the present inventors aimed at stabilizing sweet potato pigment, stably supplying it, and using it in various foods.
Through extensive research, we have developed Ipomere pigment.

In other words, there are several problems with conventional pigments extracted from sweet potatoes and plants.
Storing it in solution form had the disadvantage that it was prone to discoloration.

In order to compensate for this drawback, there are some examples of stabilization by adding cyclodextrin, but cyclodextrin is expensive and therefore difficult to use as a general food material. Furthermore, due to the lack of stability, there is a limit to the colors that can be expressed, and red is the main color, and ease of handling during use is also required.

For these reasons, there has been a strong desire to develop dyes that are highly stable, have a wide range of color expression, and are easy to use.

[Means to solve problems]

Therefore, the present inventors washed Ipomea (variety: Yamakawa Murasaki), steamed it, peeled it, cleaned it, steamed it,
After mincing and kneading, the mixture was dried using a single drum dryer and formed into irregularly shaped flakes. After further pulverization, various tests were conducted on the powder samples. As a control, a dye solution extracted from Yamakawa purple with a hydrochloric acid acidic alcohol solution was used.

For photostability, 20 days at 8000Lx, room temperature,
As a result of light irradiation at pH 3.5, almost no discoloration was observed, and the discoloration of the control dye solution was significant. PH 4
The results of the above-mentioned preparations and similar tests showed that there was a large difference in stability, and the Ipomea pigment of the present invention is characterized by being stable even at high pH.

As for thermal stability, as a result of treatment in a boiling water bath for 20 minutes, the color tone was stable: red at pH 3, reddish-purple at pH 4 to 6, but a slightly blackish tone at pH 4 or higher. Summer. In addition, Ipomea pigment is purple at pH 7 and green at pH 8, and although it fades with heat treatment, the degree of discoloration is significantly slower than that of the control pigment, and the green color can be stably maintained by adding Ipomea pigment to starchy food materials. You can also. As a result of adding iron ions to a concentration of 200 ppm, the stabilization of the control dye is improved and the thermal stability is increased, but the stability improvement effect on the Ipomea dye of the present invention is not large compared to the control. However, when comparing the iron ion-added control dye and the Ipomere dye, the latter has superior stability. From this, it is possible that when the entire Ipomere is made into flakes or powder, the small amount of iron ions contained therein may be involved in stabilizing the pigment, and furthermore, the stabilizing effect of iron ions alone is not as great. Since there is no such thing, it is expected that other ingredients such as starch are largely involved. Therefore, after extracting the pigments contained in plants, starch, cyclodextrin, various polysaccharides such as vegetable gums, their decomposition products, and/or metals and metal ions that stabilize the pigments are added, kneaded, and heat-treated. It is also possible to produce highly stable pigment products by mixing with other methods. However, from the point of view of production cost, the Ipomea pigment of the present invention is advantageous and can be widely used in foods that are not affected by potato odor.

Based on the above knowledge, regarding the stabilization of dyes,
The raw material is not limited to sweet potatoes, and it is expected that the method of the present invention can be applied to any plant that contains pigments, such as purple radish and purple corn.

The present invention is illustrated below.

1 Ipomere containing pigment is flaked or/
and a method for stabilizing Ipomea pigment by powdering it.

Regarding the method for producing Ipomea pigment, it may be produced in the form of so-called dried potatoes by raw or steamed, but at this time, it is desirable to adjust the pH to the acidic side in order to suppress browning. Industrially, raw materials → cleaning →
The process of steaming → peeling → mincing → kneading → drying is common, but it is not limited to this process.

The product form can be varied depending on the purpose, such as flakes of various shapes, granules of various particle sizes, and fine powder.No special treatment is required for storage for 1 to 2 months, but for long-term storage. It is recommended to keep it tightly closed and in a cool, dark place.

The Ipomea pigment produced in this way is extremely simple to use, and can be mixed with or added to food materials to be colored. Furthermore, it is not limited to food materials and can be used for most foods, from fermented foods to vegetables.

The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited thereto.

〔Example〕

Example 1 Ipomea (variety: Yamakawa Murasaki) was washed and PH
6.0, steam treatment at a steam pressure of 8Kg/cm ² for 40 seconds, peeling, washing, and steaming 1.1-1.2Kg, after mincing and kneading,
It was dried in a single drum dryer and formed into irregularly shaped flakes. It was further pulverized to produce a powdered product. The color stability of this product is high;
Almost no fading was observed even when the film was left in the air at room temperature for one month. In addition, add a small amount of ascorbic acid (1
% or less), stability is further improved.

Example 2 Fresh potatoes (variety: Yamakawa Murasaki) were cut into approximately 5 mm thick pieces, immersed in vinegar of pH 3 for 5 minutes, drained, and then dried with hot air at 70°C to produce dried flakes. The color stability of this product is high, and almost no fading was observed even after it was left in the air at room temperature for one month.

Usage Example 1 Bread was manufactured by adding the powdered Ipomea pigment prepared according to Example 1 as follows.

(Ingredient composition weight ratio) Wheat flour 100 Shoughtoning 4 Sugar 5 Water 63 Yeast 2 or appropriate amount Salt 2 Ipomea pigment powder addition amount 0-12.5% (based on wheat flour), PH5.2, baked at 200℃ for 20 minutes Ta.

As a result, Ipomea pigment powder has no effect on the general quality of bread when added in an amount of 10% or less, and the inner layer becomes light purple when added in an amount of 5% or more, and when added in an amount of 5% or more, it turns purple. It became. Therefore, it is desirable to add 5 to 10% for coloring bread.

Usage Example 2 The powdered Ipomea pigment prepared according to Example 1 was added as follows to make noodles (Chinese noodles) with a pH of 12.5 and
It was produced by boiling at 100°C for 5 minutes.

(Raw material composition weight ratio) Flour 100 Water Appropriate amount Soda carbonate 0.5 Potassium carbonate 0.5 Amount of Ipomea pigment powder added 0-5% (based on wheat flour) As a result, as the amount of Ipomea pigment powder added increases, the yellow color increases. I was able to change it from green to green. Normally, anthocyanin pigments are unstable in alkaline conditions and rapidly discolor, but they were stable in the noodle dough produced as described above, and no discoloration was observed even after boiling.

However, as the amount added increases, the texture changes, so the amount added is preferably 5% or less.

Usage example 3: When pickling turnips, add vinegar to adjust the pH to 3, then add an appropriate amount of salt and Ipomea pigment flakes,
After pressurizing for 2 to 4 days, red turnip pickles could be produced.

Usage example 4 When making kamaboko, about half of the amount of potato starch
Replace ~10% with Ipomere pigment powder and adjust the pH to 3-7
By adjusting the temperature and following the conventional method, it was possible to produce red to green kamaboko.

Use Example 5 During the production of willow, the Ipomea pigment powder prepared according to Example 1 was added.

(Ingredient composition weight ratio) Rice flour 13 Starch 3 Sucrose 25 Water 59 Addition amount of Ipomea pigment powder 0 to 5 (instead of starch) As a result, as the amount of Ipomea pigment powder added increases, the color changes from light purple to purple. . Furthermore, by adding citric acid to 0.1-0.2% and then adding Ipomea pigment powder, willow with a color tone ranging from pale pink to reddish-purple was produced.

Products containing Ipomea pigment powder have slightly less viscosity than conventional products and a crisp texture.

〔Effect of the invention〕

The Ipomea pigment of the present invention can be manufactured at a low cost due to its extremely simple manufacturing method. Therefore, it can be widely used as a food material, and has many advantageous properties, such as being highly stable, easy to handle, and easy to transfer to food production lines.

Claims (1)

[Claims] 1 Ipomere containing pigment is flaked or/
and a method for stabilizing Ipomere pigment, which comprises stabilizing Ipomere pigment by turning it into powder.