JPH0622465B2 - Prevention method of red cabbage pigment fading - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to a food red cabbage pigment. In particular, the present invention relates to a method for preventing the fading of red or reddish purple coloring caused by a red cabbage dye which is an important anthocyanin dye.

[Technical problems]

The red cabbage pigment is well known as a harmless natural pigment exhibiting a red or reddish purple color, but a pigment colored from this pigment has a drawback that fading is remarkable.

Various means have been taken to overcome this drawback, that is, as a method for preventing discoloration. For example, the pH of the dye solution is as acidic as possible, or an antioxidant such as vitamin C is added. Alternatively, remove dissolved oxygen from the system. Alternatively, they are filled in a light-shielding container to block sunlight, but none of these achieve the initial purpose.

This is because the pH of the coloring solution is likely to change, a light-shielding container cannot be used in many cases, and an effective means for removing dissolved oxygen cannot be applied in many cases.

The inventor has studied for many years to consider how to deal with the fluctuations of light, heat, and pH, which are the causes of fading, and to effectively prevent fading, it is effective to use a red cabbage dye in combination with another specific substance. It was discovered that, and created this invention. less than,
The present invention will be described in detail.

[Specific means of solution]

The present invention is based on the fact that a specific anti-fading agent is not added to or used in combination with red cabbage pigment.

Specific anti-fading agents are rutin and / or quercetin and phytin and / or phytic acid. These are added to a powder of red cabbage dye or its water and / or alcohol solution which is acidic.

The water and / or alcohol solution of red cabbage needs to have an acid pH. In that case, the acidity is arbitrary.
That is, the pH may be 6.9 or 2. And, the temperature is the thermal decomposition temperature of the red cabbage pigment (generally 120
The temperature up to the freezing point may be lower than (° C).

Use rutin and / or quercetin. The concentration in the liquid is about 600 ppm or less based on room temperature. At this time about 6
If it exceeds 00 ppm, the amount of rutin and / or quercetin used is wasted. Then, rutin may be used alone, quercetin may be used alone, or quercetin and rutin may be used in combination. However, there is a difference in that when both are used together, the productivity varies depending on the price of these items.

Phytin and / or phytic acid are used in combination. The concentration in the liquid may be about 100 ppm or less. Then, which of phytin and / or phytic acid should be used may be determined based on the productivity and the standard as in the case of rutin and / or quercetin.

To the red cabbage dye solution, rutin and / or quercetin may be added before phytin and / or phytic acid, or conversely, phytin and phytic acid may be added and then rutin and / or quercetin may be added, or , Both may be added at the same time.

The red cabbage liquid obtained in this way is used as a food product, for example,
Apply or mix on various beverages, seaweed products, sauces, confectionery, etc. Further, powder obtained by drying and drying this coloring solution or powder obtained by adding an aqueous solution of rutin and / or quercetin and phytin and / or phytic acid to red cabbage pigment powder is used as a counterpart food.

Here, the present invention accomplishes this objective.

[Operation and effect of this invention]

The present invention has the following actions and effects. Extremely high anti-fading effect (heat resistance, light resistance). It hardly interferes with the taste and smell of food. The coloring of red cabbage pigment is not disturbed at all. These are proved by the following examples.

(Experimental example) (Explanation) 1. 2 g of citric acid added to make the sample solution acidic,
0.35 g of red cabbage pigment (color value ▲ E ^10% _{1 cm} ▼ 60 pH
3.0 buffer), vitamin C 0.25g fresh water (20
The total amount is 1 at ℃). However, those without addition of anti-fading agent do not contain citric acid or vitamin C.

2. The light resistance was compared under the following conditions.

Using UV carbon arc light resistance tester (made by Suga Tester,
Model FA-2) Wavelength range: Ultraviolet (main wavelength: 380 nm) Sample surface energy: 383 mW · mm / cm ² Tester container: Transparent juice bottle Irradiation time: 7 hours Temperature: 40 ° C 3. Heat resistance is as follows. The conditions were compared.

20 ° C 20 ° C 1 month 38〃 38〃 1〃 80〃 80〃 3 hours Example 1 Citric acid (crystal) 3.0 g, sodium citrate 0.6
g, red cabbage pigment (color value ▲ E ^10% _1cm ▼ 80 pH 3.0
Buffer solution 1.5g, corn dye (color value ▲ E ^10% _1cm ▼ 4
0) 1.5 g, rutin 0.05 (dissolve rutin in 400 g of boiling water), phytin 0.1 g
It was set to 00 g. After stirring and mixing, subdivide into containers and fill at 80 ° C.
It heat-sterilized for 30 minutes. This is red and at room temperature 1
After being left for 0 month, there was almost no change and the stability was excellent.

A sweetener, for example, a sugar and a flavor added in slight amounts, was suitable as a dissolved soft drink.

Example 2 12 g of carrageenan, 0.04 g of quercetin, and 0.1 g of phytic acid were added to about 400 g of water (20 ° C.) while stirring, and the above powder was added. After the total amount was adjusted to 1000 g with water,
Heat at 80 ° C for 10 minutes, then citric acid (crystal) 2
g, red cabbage pigment (color value ▲ E ^10% _1cm ▼ 80) 0.5
g, and 0.5 g of berry pigment (color value ▲ E ^10% _{1 cm} ▼ 60) were added and sterilized in small portions in a cup to obtain a soft drink. This product had a red color and showed almost no change when left at room temperature for 6 months, and was excellent in stability.

Example 3 500 g of pickled plums were washed and dehydrated, and 4% glacial acetic acid water 1
000g, sodium glutamate 2g, red cabbage pigment (color value ▲ E ^10% _1cm ▼ 80) 3g, rutin 0.2g, phytic acid 0.2g at room temperature for 7 days by soaking and coloring, then drain and subdivide Packaged. This product was red and left at room temperature for 6 months, but it showed almost no change and was excellent in stability.

Claims (1)

[Claims] 1. A method for preventing fading of red cabbage dye, which comprises adding rutin and / or quercetin phytin and / or phytic acid to a powder or acidic solution of red cabbage dye.