JPH08112076A - Stabilization of pigment - Google Patents

Abstract

PURPOSE: To stabilize a pigment by bringing a food and a pigment liquid into contact with rutin, a water-soluble antioxidant and at least one selected from among sodium chloride, calcium chloride, alum, etc., and imparting long-lasting preventing effect against fading and discoloring to the food and pigment of all kinds. CONSTITUTION: An enzyme-treated rutin, etc., such as an α-glycosylrutin consisting of a mixture of rutins having different number of transferred glucose groups is obtained by reacting a mixed liquid of rutin and a starchy substance with an enzyme having transglycosidation activity. A pigment is stabilized by bringing a food and a pigment liquid into contact with the rutin, a water-soluble antioxidant consisting of L-ascorbic acid (salt), erythorbic acid (salt), etc., and at least one selected from among sodium salt, calcium chloride, alum, etc., and accordingly imparting long-lasting preventing effect against fading and discoloring to the food and pigment of all kinds.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for stabilizing a dye. Specifically, discoloration and fading (hereinafter referred to as discoloration) due to ultraviolet rays, oxygen, enzymes, temperature, moisture, etc.
And to prevent a decrease in dye content that occurs during storage of the dye solution.

[0002]

2. Description of the Related Art There are a wide variety of foods, beverages, fresh foods and their raw materials, processing and processing methods. The stability of the color tone of such processed foods and raw materials affects sales and is an important issue in the food industry.

Discoloration and fading of foods, beverages, fresh foods and the like (hereinafter referred to as foods) are caused by ultraviolet rays, oxygen, enzymes, heat, water, etc. alone or by a combination of a plurality of them, and the causes thereof are various. . The decrease in the dye content that occurs during storage of the dye solution is greatly affected by water, temperature, oxygen and the like. During summer and tropics trades, the cargo holds can be hot and the pigment content can be 20-30% degraded when received.
In order to prevent this, they are frozen or refrigerated for import / export or air transportation. Therefore, transportation costs are very high.

Conventionally, various antioxidants have been used alone or in combination as a method for preventing discoloration and fading of foods. For example, L-ascorbic acid, tea extract and the like are used alone for retaining red salmon in red color. Also, various foods are
-Ascorbic acid, enzyme-treated rutin, rosemary extract, tea extract, vitamin E, etc. are used.

As a method for stabilizing the pigment, enzyme-treated rutin and a water-soluble antioxidant are used in combination. Flat 2-13
5070 Carotenoid pigment stabilization method. Flat 2-1101
64 Stabilization method of anthocyanin dye. As a fish meat discoloration preventive agent, there is HEI 5-284902. There are dozens of other types of food discoloration preventing agents and discoloration preventing methods, etc., but none of them are decisive, and the development of a more effective dye stabilizing method has been desired.

[0006]

DISCLOSURE OF THE INVENTION Problems to be Solved by the Invention The present invention provides a method for continuously imparting a discoloration / fading preventing effect to all foods and preventing the deterioration of the content of the dye solution which occurs during storage.

[0007]

[Means for Solving the Problem] Enzyme-treated rutin or rutin, a water-soluble antioxidant, salt, calcium chloride, alum, etc. are brought into contact with food to prevent discoloration and fading of the food and reduction of the content of the pigment liquid. The present inventors have completed the present invention by discovering that it exhibits a specific effect that has not been seen in the past.

Enzyme-treated rutin or foods with rutin, water-soluble antioxidants, salt, calcium chloride, alum, etc.,
The method of contact with the dye solution may be a powder formulation, a solid formulation, an aqueous solution formulation or the like, or may be added individually as long as they come into contact with a food or the like.

As the enzyme used for the enzyme-treated rutin, cyclomaltodextrin-glucanotransferase, glucosidase and transglucosidase, etc., which have a glycosyl transfer activity, can be used alone or in combination. As the enzyme that hydrolyzes rutin to isoquercitrin, hesperidinase or naringinase having α-1.6 rhamnosidase can be used.

As a method of dissolving rutin in propylene glycol, rutin can be easily dissolved by adding rutin to propylene glycol and stirring at room temperature or heat. Further, the method of including rutin in cyclodextrin may be a known method.

[0011]

3. The enzyme-treated rutin is hereinafter referred to as enzyme-treated rutin A. The enzyme-treated rutin of claim 4 is hereinafter referred to as enzyme-treated rutin B. The enzyme-treated rutin of claim 5 is hereinafter referred to as enzyme-treated rutin C. The rutin of claim 6 is hereinafter referred to as rutin P. The rutin of claim 7 is hereinafter referred to as a rutin CD.

The salt may be any of purified salt, normal salt, rock salt and the like.

Calcium chloride may be anhydrous, hydrated or graded.

The water-soluble antioxidant is L-ascorbic acid,
Examples thereof include sodium L-ascorbate, erythorbic acid, and sodium erythorbate.

The alum may be any of water containing crystallization, anhydrous, potassium alum, ammonium alum, and the like.

Starch quality includes corn starch, wheat starch, sweet potato starch, potato starch, dextrin,
Cyclodextrin, α-starch and any other starchy substance may be used, and the type thereof is not limited.

Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto.

[Example 1] Each sample was added to the beverage shown in (Example 1),
Approximately 130 ml is put in a 140 ml volume of a transparent glass bottle. Warm on hot water and seal at a temperature of 98 ° C. After cooling to room temperature, expose it to the roof and expose it to direct sunlight. The degree of discoloration and fading was visually evaluated with the value of 100 stored in a cool dark place. (Period / From March 1, 1994 to the end of the same month.) Grape Color H-50 is a grape skin pigment liquid and is an anthocyanin-based red pigment. The color value is 10% E value 50. In the examples, the sample unit is weight percent (and so on). The sample refers to L-ascorbic acid, erythorbic acid, enzyme-treated rutin A, purified salt, calcium chloride (dihydrate) (the same applies hereinafter).

[0018]

[Table 1]

[0019]

[Table 2]

Results in Table 1 (1) With L-ascorbic acid and erythorbic acid, L-
Ascorbic acid was slightly more effective in preventing discoloration and fading (see 1-2, 1-3, 1-8, and 1-9). (2) For both L-ascorbic acid and erythorbic acid, the effect of preventing discoloration and fading was greater when the addition amount was 0.05% than 0.01% (1-2, 1-3, 1-8, 1-9). reference). (3) L-ascorbic acid, purified salt, enzyme-treated rutin A
Combined use is L-ascorbic acid, enzyme-treated rutin A
The effect of preventing discoloration and fading was greater than that of the combined use (1-
2, 1-3, 1-4, 1-5). (4) The combination of L-ascorbic acid, calcium chloride, and enzyme-treated rutin A had a greater effect of preventing discoloration and fading than the combination of L-ascorbic acid and enzyme-treated rutin A (1-2, 1-3). , 1-6, 1-7).

Results in Table 2 (1) Purified salt, calcium chloride, and a single product used had no discoloration / fading preventing effect (see 2-1, 2-2, 2-3). (2) L-ascorbic acid, purified salt, calcium chloride,
Those that use enzyme-treated rutin A are L-ascorbic acid,
The effect of preventing discoloration and fading was greater than that of the combined use of purified salt and enzyme-treated rutin A, and had a long-lasting effect (Table 1 / 1-5, Table 2).
/ 2-6, 2-7). (3) The effect of preventing discoloration and fading was greater when the purified salt was used in combination than when the enzyme-treated rutin A was used alone (2-4, 2-5).
reference).

[0022]

[Example 2] Boiled chestnut in sweet syrup Peeled imported chestnut is bleached with sodium hyposulfite by a conventional method. Approximately 80g of completely removed sulfurous acid gas with water
Put it in a transparent glass bottle with a capacity of 40 ml and put it in lysine
A 55% syrup colored with 0.1%, to which each sample is added, is filled up to a volume of 90%. It is boiled and matured by a conventional method. After capping under heat, let stand for 15 days in the dark and let the chestnut adsorb the pigment, and then check the color change in the dark and under fluorescent light. Kirycin LY is a gardenia yellow liquor and is a carotenoid pigment. The 10% E value is 80. (Period / From October 1, 1993 to the end of April 1994.)

[0023]

[Table 1]

Results in Table 1 (1) The single product of chrysin LY was not glossy, whitish and dull yellow (see 1-1). (2) The combination of L-ascorbic acid and enzyme-treated rutin A had a glossy yellow color from Table 1 / 1-1 (1-
2). (3) L-ascorbic acid, purified salt, enzyme-treated rutin A
Those used in combination had a more glossy yellow color than in Table 1 / 1-2 and had an appetizing color tone (see 1-3). (4) The combination of L-ascorbic acid, calcium chloride, and enzyme-treated rutin A had a glossy yellow color similar to Table 1 / 1-3 and was appetizing (see 1-4). (5) L-ascorbic acid, purified salt, calcium chloride,
The combination with enzyme-treated rutin A had a glossy yellow color and the highest concentration, and had an appetizing color tone (see 1-5).

[0025]

[Table 2] The degree of discoloration and fading was visually evaluated by setting a fluorescent lamp 40W, a distance of 15 cm, and one left to stand in a cool dark place as 100.

Results in Table 2 (1) A part of the lysine LY alone was partly whitish (see 2-1). (2) The combination of L-ascorbic acid and enzyme-treated rutin A had gloss and yellowish color as shown in Table 2 / 2-1 (see 2-2). (3) L-ascorbic acid, purified salt, enzyme-treated rutin A
Those used in combination had a more glossy yellow color than in Table 2 / 2-2, and the residual amount of the dye was about twice as dark as in Table 2 / 2-2 (see 2-3). (4) The combination of L-ascorbic acid, calcium chloride and enzyme-treated rutin A was the same as in Table 2 / 2-3 (see 2-4). (5) L-ascorbic acid, purified salt, calcium chloride,
The combination of enzyme-treated rutin A had a good gloss color tone and the least discoloration (see 2-5).

[0027]

Example 3 (How to make) Add each sample to the above beverage,
Place about 130 ml in a ml transparent glass bottle. Warm on hot water, take out at a temperature of 98 ° C, and stopper tightly. After cooling to room temperature, expose it to direct sunlight on the roof. The degree of discoloration and fading was visually evaluated with the value of 100 stored in a cool dark place. Kyria red RC is a red cabbage extract pigment liquid, which is anthocyanin red. The 10% E value is 80 (the same applies hereafter). In addition to the sample of (0017), the following is added to the sample. Enzyme-treated rutin B, sodium erythorbate, rutin CD. Enzyme-treated rutin B is 10% rutin. Rutin CD is water-soluble by being included in cyclodextrin so that the content of rutin becomes 10%. (Period / March 1, 1994
From 0 to 8 April of the same year. )

[0028]

[Table 1]

[0029]

[Table 2]

Results in Table 1 (1) Among sodium L-ascorbate and sodium erythorbate, sodium L-ascorbate had a slightly larger effect of preventing discoloration (1-2, 1-).
3). (2) Purified salt or calcium chloride and enzyme-treated rutin B
The combined use had a 6-fold discoloration prevention effect of the enzyme-treated rutin B alone (see 1-1, 1-4, 1-5). (3) The combination of sodium L-ascorbate, calcium chloride, and enzyme-treated rutin B had a large discoloration-fading effect about 2.5 to 3.2 times that of calcium chloride-free one (1- 2, 1-3, 1-6). (4) The effect of preventing discoloration and fading was greater when the purified salt or calcium chloride was used in combination than the enzyme-treated rutin B alone (see 1-1, 1-4, 1-5).

Results in Table 2 (1) Among sodium L-ascorbate and sodium erythorbate, sodium L-ascorbate had a slightly larger discoloration / fading prevention effect (2-2, 2-
3). (2) The one in which the purified salt and calcium chloride were added was about 4 times more effective in preventing discoloration and fading than the one in which no added salt was added (2
-1, 2-4, 2-5). (3) The combined use of sodium L-ascorbate, calcium chloride and rutin CD was about twice as effective in preventing discoloration and fading as compared with the one to which calcium chloride was not added (see 2-2 and 2-6). .

[0032]

[Example 4] Effect of preventing discoloration and fading of sockeye salmon Grated sockeye salmon into 3 pieces and cutting into about 100g is shown in Table 1.
After dipping in each sample solution of 5 ° C. for 12 hours, drain water, wrap in wrap, and apply to a fluorescent lamp. Fluorescent lamp 40W, distance 20c
m, 48 hours.

[Table 1] The degree of discoloration and fading was visually evaluated by setting the value stored in a freezing dark place as 100. In addition to the sample of (0017), potassium sorbate is added to the sample.

Results in Table 1 Compared to the combination of L-ascorbic acid and enzyme-treated rutin A, the combination of L-ascorbic acid and enzyme-treated rutin A, purified salt or calcium chloride, or the combination of 4 types In each case, the effect of preventing discoloration and fading was greater than that of the combined use of L-ascorbic acid and enzyme-treated rutin A (see 1-3, 1-4, 1-5, 1-6).

[0034]

Example 5 Kyrias Green L is a green color of a mixture of carotenoid gardenia blue pigment and gardenia yellow and has a 10% E value of 50. A melon-colored jelly having the above composition is prepared by a conventional method.
At this time, each sample in Table 1 was added, placed in a transparent plastic cup, sealed, and heat-sterilized, and then placed in a fluorescent lamp.
In addition to the sample of (0017), rutin CD is added to the sample.

[0035]

[Table 1] The degree of discoloration and fading was visually evaluated with the value of 100 stored in a cool dark place.

Results in Table 1 (1) Compared to the case where the sample was not added, the cases where the sample was added all had the effect of preventing discoloration and fading (1-1, 1-2,
1-3, 1-4, 1-5). (2) The effect of preventing discoloration and fading was greater with the combination of rutin CD with normal salt and calcium chloride than with rutin CD alone (see 1-2 and 1-3). (3) The effect of preventing discoloration and fading was greater when calcium chloride was further added than when rutin CD was used in combination with L-ascorbic acid (see 1-4 and 1-5).

[0037]

Example 6 Stabilization of Dye Solution The following sample was added to a red cabbage dye solution (anthocyanin red) having a 10% E value of 80, and the stability at 40 ° C. was compared. (Period / From July 5, 1994 to August 5, 1994) pH 3 buffer solution of citric acid and sodium dihydrogen phosphate, with an absorbance of 0.3 to 0.
The maximum absorbance in the 7 range is measured. Color value at departure is 10
It was set to 0 and the color value after one month was represented by the residual dye rate. In addition to the sample of (0017), potassium alum is added to the sample.

[0038]

[Table 1] Enzyme-treated rutin C contains 70% rutin.

Results in Table 1 (1) The degree of discoloration and fading was small in each of the samples to which each sample was added, as compared with the case of only the dye solution. (1-1, 1
-2, 1-3, 1-4). (2) The degree of discoloration was smaller in the case where purified salt or potassium alum was further added than the case where L-ascorbic acid and enzyme-treated rutin C were used in combination (1-2, 1).
-3, 1-4).

[0040]

Example 7 Add each sample to the above beverage and place about 130 ml in a 140 ml clear glass bottle. Warming on hot water,
When the temperature reaches 98 ° C, the container is taken out and tightly closed. After cooling to room temperature, expose it to direct sunlight on the roof. The degree of discoloration and fading was visually evaluated with the value of 100 stored in a cool dark place. (Period / March 30, 1994 to April 30, 1994) Orange Color 100 is a carotenoid paprika pigment, which is an oil-soluble one deodorized and emulsified to be water-dispersible.
The color value is 20,000. In addition to the sample (0017), rutin P is added to the sample. Rutin P is dissolved in propylene glycol so that rutin becomes 10%.

[0041]

[Table 1]

Results of Table 1 (1) The sample without addition and the one with calcium chloride were
After 10 days, the dye was 100% gone (1-1, 1-3).
reference). (2) L-ascorbic acid, calcium chloride, rutin P
The combined use was more effective in preventing discoloration and fading than the one without calcium chloride, and had a long-lasting effect (1-3,
1-4).

[0043]

EFFECTS OF THE INVENTION By using a water-soluble antioxidant, enzyme-treated rutin, rutin, salt, calcium chloride, alum and the like in combination, a higher effect than the conventionally proposed food and pigment liquid stabilizing effect can be obtained. Thus, the object of the present invention has been achieved.

Claims (10)

[Claims] 1. A method for stabilizing a pigment, which comprises contacting rutin and a water-soluble antioxidant with at least one of sodium chloride, calcium chloride and alum with a food or a pigment solution. 2. The method for stabilizing a dye according to claim 1, wherein the rutin is an enzyme-treated rutin. 3. The enzyme-treated rutin is obtained by allowing an enzyme having a glycosyl transfer activity to act on a mixed solution of rutin and starch, α
A method for stabilizing a dye according to claim 2, characterized in that it is a mixture of glycosyl rutin having different transferred glucose numbers. 4. The enzyme-treated rutin is obtained by treating with an enzyme that hydrolyzes rhamnose of rutin, and reacting the resulting mixed solution of isoquercitrin and starch with an enzyme having a glycosyl transfer activity, α A method for stabilizing a dye according to claim 2, characterized in that it is a mixture of glycosyl isoquercitrin having different transferred glucose numbers. 5. The method for stabilizing a dye according to claim 2, wherein the enzyme-treated rutin contains glucoamylase on the transferred glucose to contain 60% or more of monoglucosyl rutin. 6. The method for stabilizing a dye according to claim 1, wherein rutin is previously dissolved in propylene glycol in an amount of 30% by weight or less. 7. The method for stabilizing a dye according to claim 1, wherein rutin is included in cyclodextrin in an amount of 30% by weight or less in advance. 8. The water-soluble antioxidant is L-ascorbic acid, sodium L-ascorbate, erythorbic acid,
The method for stabilizing a dye according to claim 1, which is sodium erythorbate. 9. A method for stabilizing a pigment, which comprises contacting rutin with at least one of salt, calcium chloride and alum with a food or a pigment solution. 10. A dye, characterized in that the rutin according to claim 9 is the rutin according to claims 3, 4, 5, 6, and 7. Stabilization method.