JPH06319485A - Red colorant for food - Google Patents

Abstract

PURPOSE:To develop a new market for red amaranth (Amaranthus inamoenus) by utilizing the plant as a source for a natural red colorant. CONSTITUTION:A red colorant component existing in the plant of red amaranth is extracted with a solvent under a condition to suppress the activity of colorant decomposition enzymes and the extract is used as it is or concentrated or dried to powder to obtain a red colorant for food. The colorant component of red amaranth can be utilized as a unique and new natural colorant for food processing use.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention has never been used as a colorant until now. Amaranthus i.
(Namoenus Wild, hereinafter referred to as "red biyu") is intended to be used as a new natural coloring agent. Instead of synthetic coloring, the quality (appearance) and soundness of various foods such as pickles, confectionery and frozen desserts are improved It is intended to try.

[0002]

2. Description of the Related Art With respect to utilization of Amaranthaceae plants, green varieties have been used as leaf vegetables and large-grain seeds as edible fruits from the viewpoint of their health effects and nutrition. However, all of them are methods of importing from abroad, and the introduction of dedicated seeds is also active. On the other hand, there was no case of commercial use of red millet related to the present invention, which was described in the pre-war botanical encyclopedia and was considered to be a conventional species, except for umeboshi. Akabiyu relating to the present invention is not a recent alien species like other Amaranthaceae plants that are being used from a health-oriented and nutritional point of view. (Published in 1933), it is a plant cultivated in a semi-autogenous state in the mountainous area of Niigata prefecture. It is known that all of the above-ground parts such as leaves and stems are red in color, and although they are not visible in the appearance, they also have a large amount of chlorophyll pigment by the extraction operation. Therefore, since ancient times, fresh leaves have been soaked and used as they are in the area to enhance the pigment of "Umeboshi" at home. When such raw leaves are used, discoloration is severe due to the strong activity of the pigment degrading enzymes possessed by the plant, chlorophyll and phenolic substances contained in large amounts, and their oxidases, and the action of the enzyme is suppressed due to the high salt content. ” The only way to use it was for "Umeboshi". However, this method has a drawback that only a dark red color with a poor color tone can be obtained due to the mixing of chlorophyll and phenolic substances.

[0003]

A large number of natural red pigments, which have different origins from that of red-bill, have been distributed so far.
Then, in consideration of the recent genuine orientation, natural orientation, health orientation, etc., there is a growing demand for pigments obtained from these natural products instead of synthetic pigments. On the other hand, as a characteristic of a pigment obtained from a natural product, it is general that the color tone is slightly different depending on the origin even though it is the same reddish color, and the application is often limited by this. In addition, since it is difficult to adjust the color of natural dyes by blending between natural dyes, it is necessary to have dyes with different color tones according to their respective uses and purposes. It is rare.

[0004] As a result of examination on why the red smelt was used only for umeboshi on fresh leaves, the pigment degrading enzyme showed strong activity in a wide pH range of pH 3.0 to 5.5. . This means that direct extraction of juice from fresh leaves is not possible. The use of raw leaves in which an enzyme coexists is not possible because the enzymatic reaction proceeds from the place where the pH of a general food is around 4.5 to 5.5 and the color fades. When it is attempted to obtain enzyme deactivation by heating such as boiling, the enzyme reaction causes discoloration while passing through a relatively low temperature region of the heating process. If fresh leaves are dried in the sun for preservation and to facilitate water extraction of the pigment, the pigment is decomposed by self-digestion during the drying process and cannot be used. From the above, it was revealed that home-scale technology could only be used for pickled plums. Therefore, the dye and the enzyme can be decomposed by some method, and once the enzyme is deactivated, the dye can be easily extracted and used. And by providing a red dye that also has a slight blue tone of a color tone that is not possible with conventional red-type natural coloring agents, for example, it becomes a clear tone with shiba pickles, etc. As described above, the present invention provides a new characterization of foods, which has not been obtained with conventional dyes, such as an increased cooling sensation and higher quality.

[0005]

According to the present invention, the whole aerial part of red sardine is dried by freeze-drying, ventilation heating drying or the like. By drying, inactivation of the pigment degrading enzyme and termination of the reaction can be obtained, and a storable pigment crude preparation can be obtained. In addition, the darkening components such as phenolic substances become insoluble due to the oxidative polymerization reaction,
An effect of improving color tone can also be obtained. This product is used as a powder to extract and utilize the dye. The reason why the freezing method was selected as the drying method is that the action of the dye-degrading enzyme is stopped because the drying process is at a low temperature, and the reason why the ventilation heating method is selected is at a temperature at which the gooseberry tissue is not destroyed, that is, at 50 ° C or lower. By achieving the objective while avoiding contact between the dye and the degrading enzyme in the tissue by ventilation heating. When extracting the dye component and using it as a dye preparation, water extraction from the above-mentioned crude dry dye preparation may be performed, but in the case of processing in large quantities, the red bean is washed with water after harvesting and immersed with an aqueous hydrochloric acid solution. Immediately grind and obtain an aqueous solution containing the pigment composition by filtration or centrifugation, or by immersing in an acidic aqueous hydrochloric acid solution for a certain time and then squeezing to obtain a pigment solution. If necessary, these substances can be improved in quality by removing the fat-soluble components using an organic solvent or the like, or by performing more advanced filtration or the like. The above dye solution can be used as it is in food, or can be concentrated or dried and used as powder. The reason for extracting the pigment from fresh red millet with acidic aqueous hydrochloric acid solution is that the pigment is stable under acidic conditions and that denaturing and insolubilizing proteins such as pigment degrading enzymes. Further, water may be extracted after heating with electromagnetic waves such as a microwave oven.

EXAMPLES Examples of the present invention will be shown below.

Example 1 The above-ground portion of red sandals was washed with water and immediately frozen at -40 ° C or lower, and 500 g thereof was dried by a freeze dryer. After adding 100 cc of water to this product and immersing it for 10 minutes, suction filtration was performed to obtain a concentrated dye solution. The product obtained by this freeze-drying was vacuum-packaged in a polyethylene bag and kept a good color tone even after 1 year storage in a cool dark place. This dye had an absorption in the visible region around 535 nm, and it was confirmed that the dye turned blue on the acidic side and disappeared red on the alkaline side.

Example 2 After washing the above-ground part of red sandals with water, 500 g thereof was immediately placed in a ventilation dryer and dried by blowing air at 40 ° C. to obtain a crude pigment preparation. Also in this case, a dye solution could be obtained according to Example 1.

Example 3 After washing the above-ground portion of red sandalwood with water, 1 kg thereof was quickly ground with a 1-liter hydrochloric acid aqueous solution in a grinder, and after coarse filtration, suction filtration was again carried out using Celite to obtain about 1. 6 l of dye solution was obtained. This was concentrated to about 200 cc using a vacuum concentration machine to obtain a concentrated dye solution having a concentration almost comparable to that of the dye solutions obtained in Examples 1 and 2.

Example 4 1 liter of seasoning liquid for shiba-zuke was prepared using 100 cc of the concentrated pigment liquid obtained in Examples 1 to 3. 1kg of salted vegetables
The product was obtained after mixing with the raw material vegetables for pressing that had been processed from 3 and seasoning for 3 days. The appearance of this Shiba-zuke was highly evaluated, showing a clear color tone which was not inferior to that of commercial Shiba-zuke, which was colored with a synthetic colorant. In addition, a much higher evaluation was obtained in comparison with commercial shiba-zuke, which does not use a synthetic colorant. The results evaluated by the two-point comparison method are shown in Tables 1 and 2.

[0012]

[Table 1]

[0013]

[Table 2]

Example 5 A sherbet stock solution (2 l) was prepared using 100 cc of the concentrated dye solution obtained in Examples 1 to 3. This was made into a sherbet containing a cup according to a conventional method. As a result of conducting an interview survey with 30 people between this product and a commercial sherbet colored red with a synthetic colorant, there was a comment that the color tone has a cooler feeling than the commercial product and is suitable for frozen dessert use. Obtained from 25 people.

[0015]

EFFECTS OF THE INVENTION The present invention opens the way for use as a red-colored natural pigment raw material for red millet, which has never been used for mass consumption in the past. Along with being cultivated as a crop, the development of a new color natural pigment from the perspective of food pigments
It enables to switch to natural dyes in the color gamut, which had to be dealt with with conventional synthetic colorants, and to meet diversifying market needs.

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[Procedure amendment]

[Submission date] June 30, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Claim 1

[Correction method] Change

[Correction content]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0004

[Correction method] Change

[Correction content]

As a result of examining why the red smelt had only been used for umeboshi application in fresh leaves, the pigment degrading enzyme showed strong activity in a wide pH range of pH 3.0 to 5.5. . This means that direct extraction of juice from fresh leaves is not possible. The use of raw leaves in which an enzyme coexists is not possible because the enzymatic reaction proceeds from the place where the pH of a general food is around 4.5 to 5.5 and the color fades. When it is attempted to obtain enzyme deactivation by heating such as boiling, the enzyme reaction causes discoloration while passing through a relatively low temperature region of the heating process. If fresh leaves are dried in the sun for preservation and to facilitate water extraction of the pigment, the pigment is decomposed by self-digestion during the drying process and cannot be used. From the above, it was revealed that home-scale technology could only be used for pickled plums. Therefore, the pigment and the enzyme can be separated by some method, and if the enzyme is deactivated, the pigment can be easily extracted and used. And by providing a red colorant that also has a slight blue color tone that is not possible with conventional red natural colorants, for example, it becomes a clear color tone when shiba pickles are used, and when used for frozen desserts It provides a new characterization of foods that has not been obtained with conventional dyes, such as increased coolness and higher quality.

Claims (2)

[Claims] 1. Amaranthus ina
moenus Wild) red edible pigment obtained by extracting the red pigment component contained in the plant body with a solvent such as water under the condition of controlling the activity of the pigment-activating enzyme, and directly or concentrating it to dry powder . 2. The red food dye according to claim 1, wherein the red sardine is dried by a drying means such as freezing and ventilation heating.