JPH0759181B2 - Anti-fading agent for carotenoid pigments - Google Patents

Description

Detailed Description of the Invention a. TECHNICAL FIELD The present invention relates to an anti-fading agent for carotenoid pigments, and more specifically to an anti-fading agent for carotenoid pigments, which comprises a solvent extract of tea as an active ingredient.

B. 2. Description of the Related Art Carotenoid pigments represented by paprika pigment and β-carotene are often used as coloring agents that give a preferable yellow or orange-yellow color to foods and drinks, but they are remarkably changed by light, oxygen, or with time. It has the drawback of discoloration.

Conventionally, as a method for preventing discoloration of such carotenoid pigments, for example, a method for preventing discoloration of paprika pigments by adding rutin, quercetin, morin, etc. (Japanese Patent Publication No.
31947, Japanese Patent Publication No. 53-8790, and Japanese Patent Publication 55-4
6147), or an anti-fading agent for paprika dye or other dyes added with chlorogenic acid, caffeic acid, etc. (JP-A-57-117566, JP-A-58-65761), rosemary, A method for preventing fading of paprika pigments by adding an extract obtained from sage using a solvent such as hexane or ethanol (Japanese Patent Publication No. 59-2961).
No. 9), and an anti-fading agent for paprika dye containing a browning reaction product of a saccharide and / or a browning reaction product of a saccharide and an amino acid as an active ingredient, (JP-A-56-41259),
Furthermore, from citrus peels or whole fruits, ethanol,
An anti-fading agent for carotenoid pigments whose main component is a component extracted with a solvent such as water or methanol (JP-A-59-8527).
Although many proposals have been made, such as in Japanese Patent No. 2), in the actual situation, satisfactory results have not been obtained in terms of the effect of preventing discoloration and handling, and the influence on the flavor of food and drink. is there.

C. Problems to be Solved by the Invention The present inventors have conducted research on the development of anti-fading agents for carotenoid pigments.

As a result, a solvent extract of tea, which has been conventionally used as a deodorant or an antioxidant for oils and fats, has an excellent effect of preventing fading of carotenoid pigments, and foods and drinks containing these pigments ( It has been found that it is an anti-fading agent that can impart an excellent anti-fading effect without causing inconvenient flavor modulation (including favorite products) and is easy to handle.

Therefore, an object of the present invention is to provide a unique anti-fading agent for carotenoid pigments.

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

D. Means for Solving Problems Examples of the carotenoid pigment in the present invention include:
α-carotene, β-carotene, γ-carotene, rutin, lycopene, cryptoxanthin, xanthophyll,
Pigment compounds such as zeaxanthin, rhodoxanthin, capsanthin, and crocetin, or containing plural kinds of these compounds, such as carrot, tomato, corn,
Examples thereof include carotenoid natural pigments obtained from apricot, peach, gardenia, soybean, orange, grapefruit, pumpkin, paprika and the like.

Examples of the tea extract that can be used in the present invention include, in addition to fresh tea leaves, green tea, black tea, tea such as oolong tea, tea such as semi-fermented tea and fermented tea, for example, water. , Methanol, ethanol, acetone,
Concentrate obtained by decolorizing and deodorizing the tea extract obtained by a per se known extraction means using a water-miscible solvent such as isopropyl alcohol and ethyl acetate, and further collecting the solvent, or drying. A tea extract such as a thing can be illustrated. Instead of such a tea extract, a commercially available tea extract or a commercially available solvent extract of tea such as green tea flavonoids can be used.

The antifading agent for carotenoid pigments of the present invention contains the tea extract as described above as an active ingredient.

The anti-fading agent of the present invention may consist of these tea extracts alone, and if desired, it may be conventionally used as an antioxidant such as vitamin C, vitamin E, caffeic acid, ferulic acid, Chlorogenic acid, sugar amino reaction product, extract such as rosemary or sage, etc. may be blended or used together.

Further, the anti-fading agent of the present invention contains, for example, a solvent such as oil and fat, water, ethanol, propylene glycol, glycerin, or gum arabic, dextrin, glucose, sucrose, a surfactant, etc., depending on the purpose of use. The composition can be in the form of powder, granules, liquid, emulsion, paste or any other suitable dosage form, and if desired, a carotenoid dye can be added to the composition in advance.

The addition amount of the anti-fading agent of the present invention is, for example, in the case of foods, drinks, cosmetics, pharmaceuticals and the like colored with carotenoid pigments, the addition amount of the anti-fading agent is appropriately determined according to the addition amount of the pigment. It can be changed, for example, about 0.00 of the weight of the food or drink.
The addition amount can be exemplified as 5 to about 0.1% by weight, preferably about 0.01 to about 0.05% by weight.

Hereinafter, several embodiments of the present invention will be described in more detail with reference to examples.

E. Examples Example 1. To 100 g of black tea was added 500 g of 95% ethanol, and the mixture was refluxed under conditions of 1
Stirring extraction was performed. After cooling, the insoluble matter was gradually removed by centrifugation to obtain 390 g of an extract. Next, this extract was concentrated and dried to dryness using a rotary evaporator.
got g.

Example 2. 600 g of methanol was added to 100 g of green tea, and the mixture was stirred and extracted under reflux conditions for 2 hours. After cooling, the insoluble matter was removed by centrifugation to obtain 460 g of extract. The extract is then activated charcoal 15
After adding g and stirring at room temperature for 30 minutes, activated carbon was filtered to obtain a decolorizing solution, which was concentrated to dryness with a rotary evaporator to obtain 13 g of a green tea extract.

Example 3 800 g of water was added to 100 g of green tea (powdered tea), and the mixture was extracted with stirring at 95 ° C. for 1 hour. After cooling, diatomaceous earth is filtered to extract 635g
Got This extract was concentrated to dryness using a rotary evaporator to obtain 27 g of a green tea extract.

Example 4. A paprika dye preparation was prepared by emulsifying a dye solution in which paprika oleoresin was dissolved in vegetable oil and fat with an aqueous 30% gum arabic solution.

Next, this dye preparation was added to a sugar solution of pH 3.0, Brix.
(0.1% by weight) was added to prepare a colored syrup. This colored syrup was divided into two parts, and 1/10000 (0.01% by weight) of the black tea extract obtained in Example 1 was added to one of them, which was then hot-packed into transparent glass bottles for 3 bottles each, and immediately after cooling, 1 cup each was prepared.
The book was unsealed, and the L, a, and b values before sunlight irradiation were measured with a color difference meter (Nippon Denshoku Industries ND-101D type).

Each of the remaining two was exposed to direct sunlight on a sunny day. With a total light meter (Suga Tester PH-51-T), 1500 Langley (Cal
/ cm ² ), the irradiation was stopped, and the L, a, b values after sunlight irradiation were measured again using a color difference meter.

For each of the black tea extract-added product and the black tea extract-free product, two averaged measured values were taken to calculate the color difference ΔE from L, a, and b before sunlight irradiation. The results are shown in Table 1.

As is clear from the results in Table 1, the black tea extract-added product of the present invention has a color difference ΔE4.63 after sunlight irradiation, and the additive-free product has a color difference of 10.03. It was scarce.

Example 5 β-carotene was dissolved in vegetable oil and emulsified with a gum arabic solution in the same manner as in Example 4 to prepare a β-carotene pigment preparation. The obtained dye preparation was added to the same sugar solution as used in Example 4 in an amount of 0.1% by weight to prepare a colored syrup.

This colored syrup was divided into two parts, and 1/10000 (0.01% by weight) of the green tea extract obtained in Example 2 was added to one side of the colored syrup, and then a sunlight irradiation test was conducted in the same manner as in Example 4 (however, only the amount of irradiation light was changed). 1000 Langley), green tea extract-added product and non-added product were respectively calculated ΔE. The results are shown in Table 2.

As is clear from the results in Table 2, the Δ of the β-carotene-colored syrup to which the green tea extract of the present invention was added was measured after sunlight irradiation.
E was 1.46, and the clear yellow color before sunlight irradiation hardly changed, whereas the additive-free product was ΔE19.63, which was a milky white with a slight yellowish appearance.

Example 6. A gardenia yellow dye (color number 2000) was added to water in an amount of 0.1% by weight and dissolved to prepare a colored aqueous solution.

The absorption of this solution at 440 nm was 1.95. This colored aqueous solution was divided into two parts, and 1/10000 (0.01% by weight) of the green tea extract obtained in Example 3 was added to one of the two, and each was filled in a transparent glass bottle, and the sunlight irradiation test was conducted in the same manner as in Example 4.

The irradiation was stopped when the accumulated light amount reached 620 Langley, and the absorption at 440 nm was measured again. Each of the obtained values was divided by the value before irradiation, and the dye residual rate was expressed in%. The results are shown in Table 3.

As is clear from the results shown in Table 3, the dye residual ratio of the green tea extract-added product of the present invention was remarkably superior to that of the additive-free product.

F. EFFECTS OF THE INVENTION The anti-fading agent for carotenoid pigments of the present invention has been conventionally known only to be used as an antioxidant or a deodorant, but is not limited to tea extract, carotenoid pigments, or the pigments. It is possible to remarkably prevent discoloration and fading of the pigments by a simple means of adding and blending them to foods and beverages, cosmetics, pharmaceuticals, etc. containing, and to maintain their color tone stably for a long period of time. It is an industrially extremely advantageous anti-fading agent for carotenoid pigments.

Continuation of the front page (56) Reference JP-A-58-65761 (JP, A) JP-A-59-85272 (JP, A) JP-A-57-31962 (JP, A) JP-A-54-52740 (JP , A)

Claims (1)

[Claims] 1. An anti-fading agent for carotenoid pigments, which comprises an extract of tea and water and / or a water-miscible organic solvent as an active ingredient.