JPH09111140A - Red pigment - Google Patents
Red pigmentInfo
- Publication number
- JPH09111140A JPH09111140A JP7294715A JP29471595A JPH09111140A JP H09111140 A JPH09111140 A JP H09111140A JP 7294715 A JP7294715 A JP 7294715A JP 29471595 A JP29471595 A JP 29471595A JP H09111140 A JPH09111140 A JP H09111140A
- Authority
- JP
- Japan
- Prior art keywords
- iron
- lactoferrin
- colorant
- red
- red colorant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000001054 red pigment Substances 0.000 title abstract description 3
- 229940078795 lactoferrin Drugs 0.000 claims abstract description 74
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical group [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 55
- 235000021242 lactoferrin Nutrition 0.000 claims abstract description 31
- 229910052742 iron Inorganic materials 0.000 claims abstract description 26
- 108010063045 Lactoferrin Proteins 0.000 claims abstract description 23
- 102000010445 Lactoferrin Human genes 0.000 claims abstract description 23
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims abstract description 23
- 238000004040 coloring Methods 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims abstract description 4
- 239000001062 red colorant Substances 0.000 claims description 23
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 9
- 239000004480 active ingredient Substances 0.000 claims description 9
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 2
- 239000000049 pigment Substances 0.000 abstract description 13
- 235000015110 jellies Nutrition 0.000 abstract description 4
- 239000008274 jelly Substances 0.000 abstract description 4
- 235000013310 margarine Nutrition 0.000 abstract description 4
- 239000003264 margarine Substances 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 239000003086 colorant Substances 0.000 description 28
- 239000000243 solution Substances 0.000 description 19
- 238000005562 fading Methods 0.000 description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 8
- 239000011648 beta-carotene Substances 0.000 description 8
- 235000013734 beta-carotene Nutrition 0.000 description 8
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 8
- 229960002747 betacarotene Drugs 0.000 description 8
- 239000000203 mixture Substances 0.000 description 8
- 229920003023 plastic Polymers 0.000 description 8
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 8
- 239000004033 plastic Substances 0.000 description 7
- 240000004160 Capsicum annuum Species 0.000 description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 239000001511 capsicum annuum Substances 0.000 description 6
- 238000009616 inductively coupled plasma Methods 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 5
- 239000005022 packaging material Substances 0.000 description 5
- 238000002156 mixing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 101000798100 Bos taurus Lactotransferrin Proteins 0.000 description 2
- 241000157835 Gardenia Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 229940072440 bovine lactoferrin Drugs 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 239000000975 dye Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940044631 ferric chloride hexahydrate Drugs 0.000 description 2
- 239000009627 gardenia yellow Substances 0.000 description 2
- NQXWGWZJXJUMQB-UHFFFAOYSA-K iron trichloride hexahydrate Chemical compound O.O.O.O.O.O.[Cl-].Cl[Fe+]Cl NQXWGWZJXJUMQB-UHFFFAOYSA-K 0.000 description 2
- VCJMYUPGQJHHFU-UHFFFAOYSA-N iron(3+);trinitrate Chemical compound [Fe+3].[O-][N+]([O-])=O.[O-][N+]([O-])=O.[O-][N+]([O-])=O VCJMYUPGQJHHFU-UHFFFAOYSA-N 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000009965 odorless effect Effects 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- YNVZDODIHZTHOZ-UHFFFAOYSA-K 2-hydroxypropanoate;iron(3+) Chemical compound [Fe+3].CC(O)C([O-])=O.CC(O)C([O-])=O.CC(O)C([O-])=O YNVZDODIHZTHOZ-UHFFFAOYSA-K 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 244000178937 Brassica oleracea var. capitata Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 description 1
- 108090000317 Chymotrypsin Proteins 0.000 description 1
- 108010026206 Conalbumin Proteins 0.000 description 1
- SEBIKDIMAPSUBY-JAUCNNNOSA-N Crocin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C(=O)OC1OC(COC2OC(CO)C(O)C(O)C2O)C(O)C(O)C1O)C=CC=C(/C)C(=O)OC3OC(COC4OC(CO)C(O)C(O)C4O)C(O)C(O)C3O SEBIKDIMAPSUBY-JAUCNNNOSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229910021578 Iron(III) chloride Inorganic materials 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 102000004338 Transferrin Human genes 0.000 description 1
- 108090000901 Transferrin Proteins 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 125000003277 amino group Chemical group 0.000 description 1
- FRHBOQMZUOWXQL-UHFFFAOYSA-L ammonium ferric citrate Chemical compound [NH4+].[Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FRHBOQMZUOWXQL-UHFFFAOYSA-L 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 210000004102 animal cell Anatomy 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000005513 chalcones Nutrition 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 229960002376 chymotrypsin Drugs 0.000 description 1
- 239000006103 coloring component Substances 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000000921 elemental analysis Methods 0.000 description 1
- 238000004993 emission spectroscopy Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229940032296 ferric chloride Drugs 0.000 description 1
- 235000007144 ferric diphosphate Nutrition 0.000 description 1
- 239000011706 ferric diphosphate Substances 0.000 description 1
- 229940036404 ferric pyrophosphate Drugs 0.000 description 1
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 1
- 235000013924 ferrous gluconate Nutrition 0.000 description 1
- 239000004222 ferrous gluconate Substances 0.000 description 1
- 229960001645 ferrous gluconate Drugs 0.000 description 1
- 235000003891 ferrous sulphate Nutrition 0.000 description 1
- 239000011790 ferrous sulphate Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 150000002505 iron Chemical class 0.000 description 1
- 235000000011 iron ammonium citrate Nutrition 0.000 description 1
- 239000004313 iron ammonium citrate Substances 0.000 description 1
- 150000002506 iron compounds Chemical class 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- BAUYGSIQEAFULO-UHFFFAOYSA-L iron(2+) sulfate (anhydrous) Chemical compound [Fe+2].[O-]S([O-])(=O)=O BAUYGSIQEAFULO-UHFFFAOYSA-L 0.000 description 1
- ATEAWHILRRXHPW-UHFFFAOYSA-J iron(2+);phosphonato phosphate Chemical compound [Fe+2].[Fe+2].[O-]P([O-])(=O)OP([O-])([O-])=O ATEAWHILRRXHPW-UHFFFAOYSA-J 0.000 description 1
- RUTXIHLAWFEWGM-UHFFFAOYSA-H iron(3+) sulfate Chemical compound [Fe+3].[Fe+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O RUTXIHLAWFEWGM-UHFFFAOYSA-H 0.000 description 1
- 229910000359 iron(II) sulfate Inorganic materials 0.000 description 1
- NPFOYSMITVOQOS-UHFFFAOYSA-K iron(III) citrate Chemical compound [Fe+3].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NPFOYSMITVOQOS-UHFFFAOYSA-K 0.000 description 1
- 229910000360 iron(III) sulfate Inorganic materials 0.000 description 1
- VRIVJOXICYMTAG-IYEMJOQQSA-L iron(ii) gluconate Chemical compound [Fe+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O VRIVJOXICYMTAG-IYEMJOQQSA-L 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000001044 red dye Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000003248 secreting effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- JHYAVWJELFKHLM-UHFFFAOYSA-H tetrasodium;2-hydroxypropane-1,2,3-tricarboxylate;iron(2+) Chemical compound [Na+].[Na+].[Na+].[Na+].[Fe+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O JHYAVWJELFKHLM-UHFFFAOYSA-H 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 description 1
- 239000012581 transferrin Substances 0.000 description 1
- 230000009261 transgenic effect Effects 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 229960001322 trypsin Drugs 0.000 description 1
- 239000001043 yellow dye Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、鉄−ラクトフェリ
ンを有効成分とする赤色系着色料に関する。この赤色系
着色料は、保存中に紫外線、可視光線、赤外線等の光線
を浴びても退色が無いので有用である。TECHNICAL FIELD The present invention relates to a red colorant containing iron-lactoferrin as an active ingredient. This red colorant is useful because it does not fade even when exposed to light rays such as ultraviolet rays, visible rays, and infrared rays during storage.
【０００２】[0002]
【従来の技術】従来、加工食品においては、加工により
失われる色や食欲をそそるような色を付けるために着色
料が用いられることが多い。そして、この着色料として
使用されている天然の赤色、黄色系色素としては、β−
カロチン、クチナシ黄色素（クロシン）、パプリカ色素
（カロチノイド）、ビートレッド (ベタシアン系) 、紅
麹赤色素 (アザフィロン系) 、ベニバナ色素 (カルコン
系) 、赤キャベツ色素、シソ色素、ブドウ色素 (アント
シアニン系) 等が知られている。しかし、これらの色素
は、保存中に紫外線、可視光線、赤外線等の光線を浴び
て、しばしば退色することが認められている。そこで、
着色料を使用した加工食品の品質保持や色を保持する為
に、紫外線遮断包材や着色包材が利用されているが、紫
外線遮断包材を用いても紫外線以外の光線で光劣化する
色素も多く、その効果は必ずしも完全とはいえない。ま
た、着色包材を用いると内容物が見え難いという欠点が
あり、現状では、海苔、珍味、スナック菓子等に使用さ
れているのみである。2. Description of the Related Art Conventionally, in processed foods, a coloring agent is often used to impart a color lost by processing or an appetizing color. And, as the natural red and yellow dyes used as this colorant, β-
Carotene, gardenia yellow pigment (crocin), paprika pigment (carotenoid), beet red (betacyan type), red malt red pigment (azaphylon type), safflower pigment (chalcone type), red cabbage pigment, perilla pigment, grape pigment (anthocyanin type) ) Etc. are known. However, it is recognized that these dyes are often faded when exposed to light rays such as ultraviolet rays, visible rays, and infrared rays during storage. Therefore,
In order to maintain the quality and color of processed foods that use colorants, UV blocking packaging materials and colored packaging materials are used, but pigments that are photo-deteriorated by rays other than UV rays even when using UV blocking packaging materials. The effect is not always perfect. Further, the use of a colored packaging material has a drawback that the contents are difficult to see, and at present, it is only used for laver, delicacy, snacks and the like.
【０００３】[0003]
【発明が解決しようとする課題】本発明者らは、上記の
問題に鑑み、紫外線、可視光線、赤外線等の光線により
退色しない赤色系着色料を供給するべく鋭意研究を進め
たところ、鉄−ラクトフェリンを有効成分とすることに
より、紫外線、可視光線、赤外線等の光線により退色し
ない赤色系着色料とすることができることを見出し、本
発明を完成した。したがって、本発明は、紫外線、可視
光線、赤外線等の光線を浴びても退色しない赤色系着色
料を提供することを課題とする。In view of the above problems, the present inventors have made earnest studies to supply a red colorant that does not fade due to light rays such as ultraviolet rays, visible rays, and infrared rays. The inventors have found that the use of lactoferrin as an active ingredient makes it possible to obtain a reddish colorant which does not fade due to light rays such as ultraviolet rays, visible rays and infrared rays, and completed the present invention. Therefore, an object of the present invention is to provide a red colorant that does not fade even when exposed to light rays such as ultraviolet rays, visible rays, and infrared rays.
【０００４】[0004]
【課題を解決するための手段】本発明では、鉄−ラクト
フェリンを赤色系着色料の有効成分とする。従来の赤色
系着色料は、紫外線、可視光線、赤外線等の光線を浴び
ることにより着色成分が変質し、退色する。しかし、本
発明の赤色系着色料の有効成分である鉄−ラクトフェリ
ンは、紫外線、可視光線、赤外線等の光線を浴びても着
色成分が安定であるため、退色しないという特徴を有す
る。In the present invention, iron-lactoferrin is used as an active ingredient of a red colorant. A conventional red colorant is deteriorated in color due to deterioration of a coloring component when exposed to light rays such as ultraviolet rays, visible rays and infrared rays. However, iron-lactoferrin, which is an active ingredient of the red colorant of the present invention, is characterized in that it does not fade because it is stable even when exposed to light rays such as ultraviolet rays, visible rays, and infrared rays.
【０００５】ラクトフェリン類は、通常１分子当たり鉄
２原子をキレート結合する能力を有しており、これはラ
クトフェリン類1g当たり鉄14mgを結合することに相当す
る。ところが、本発明で用いる鉄−ラクトフェリンは、
ラクトフェリン類に特定の処理を施すことにより、ラク
トフェリン類１分子当たり少なくとも鉄３原子を安定に
保持できるようにしたものである。このようにすること
により、多量の鉄をラクトフェリンに結合させることが
できる。このような鉄−ラクトフェリンは従来より知ら
れている。例えば、ラクトフェリンを水に溶解し、これ
に鉄化合物を添加してラクトフェリンと鉄とを反応させ
て溶液中の鉄を非遊離状態にして得られる鉄−ラクトフ
ェリン [特開平4-141067号公報] 、ラクトフェリン溶液
に鉄塩を添加し、アルカリを加えて溶液のpHを上げて得
られる鉄を安定に保持するラクトフェリン粉末 [特開平
7- 17825号公報] 、ラクトフェリンのアミノ基に重炭酸
イオンを介して鉄が結合した耐熱性鉄−ラクトフェリン
結合体 [特開平6-239900号公報] 、あるいは、炭酸、重
炭酸及びラクトフェリンを含む溶液に鉄を含有する溶液
を混合して得られる炭酸及び／又は重炭酸−鉄−ラクト
フェリン複合体 [特願平7- 86023号] 等が知られてい
る。本発明における鉄−ラクトフェリンは、これらのい
ずれのものでも用いることができる。鉄−ラクトフェリ
ンは、鉄とラクトフェリンとが結合した状態のものであ
って、鉄とラクトフェリンとが直接結合していても、あ
るいは、他の物質を介して結合した状態のものであって
も良く、いわゆる、鉄がイオンの状態で存在していない
ものであれば良い。特に、ラクトフェリン類に炭酸及び
／又は重炭酸と鉄とが結合した鉄−ラクトフェリン結合
体[特開平6-239900号公報] や鉄−ラクトフェリン複合
体 [特願平7- 86023号] を用いることが好ましい。な
お、この鉄−ラクトフェリン複合体の色素としての特徴
は、可視光帯域(700nm〜300nm)で明確なピークが無いと
いう点である。鉄−ラクトフェリン複合体の分光光度計
(日立U-2000) チャートを図１に示す。この鉄−ラクト
フェリン複合体は参考例２のラクトフェリン複合体を水
に0.5％溶液になるように溶解したものを試料として用
いた。Lactoferrins usually have the ability to chelate 2 iron atoms per molecule, which is equivalent to binding 14 mg of iron per gram of lactoferrins. However, the iron-lactoferrin used in the present invention is
By subjecting lactoferrins to a specific treatment, at least 3 iron atoms can be stably retained per molecule of lactoferrins. By doing so, a large amount of iron can be bound to lactoferrin. Such iron-lactoferrin is conventionally known. For example, iron-lactoferrin obtained by dissolving lactoferrin in water and adding an iron compound to this to react lactoferrin with iron to leave the iron in the solution in a non-free state [JP-A-4-41067], Lactoferrin powder that stably holds iron obtained by adding an iron salt to a lactoferrin solution and adding an alkali to raise the pH of the solution
7-17825], a heat-resistant iron-lactoferrin conjugate in which iron is bound to an amino group of lactoferrin through a bicarbonate ion [JP-A-6-239900], or a solution containing carbonic acid, bicarbonate and lactoferrin Carbonic acid and / or bicarbonate-iron-lactoferrin complex [Japanese Patent Application No. 7-86023] obtained by mixing a solution containing iron in the above is known. Any of these can be used for the iron-lactoferrin in the present invention. Iron-lactoferrin is a state in which iron and lactoferrin are bound, and iron and lactoferrin may be bound directly, or may be in a state bound via other substances, So-called iron may be used if it does not exist in an ionic state. In particular, an iron-lactoferrin conjugate in which carbonic acid and / or bicarbonate is bound to lactoferrin [JP-A-6-239900] or an iron-lactoferrin complex [Japanese Patent Application No. 7-86023] can be used. preferable. The characteristic of the iron-lactoferrin complex as a dye is that there is no clear peak in the visible light band (700 nm to 300 nm). Spectrophotometer for iron-lactoferrin complex
(Hitachi U-2000) Chart is shown in Fig. 1. This iron-lactoferrin complex was prepared by dissolving the lactoferrin complex of Reference Example 2 in water to give a 0.5% solution and used as a sample.
【０００６】この鉄−ラクトフェリンは、紫外線、可視
光線、赤外線等の光線を浴びても退色しないという性質
を有すると共に、耐熱性やpH安定性等に優れているとい
う性質を有する。なお、炭酸及び／又は重炭酸を介して
結合していない鉄−ラクトフェリン結合体や鉄−ラクト
フェリン複合体では、鉄が完全にラクトフェリン類と結
合していないので、非結合の鉄を除去してから使用する
ことが望ましい。本発明で用いる鉄−ラクトフェリンを
製造する際に使用することができるラクトフェリン類と
しては、哺乳類の乳等の分泌液から分離されるラクトフ
ェリンを例示することができるが、血液や臓器等から分
離されるトランスフェリンや卵等から分離されるオボト
ランスフェリン等も同様の特性を有しており、ラクトフ
ェリン類と同様に使用することが可能である。また、ラ
クトフェリン類は、完全に単離されている必要はなく、
他の成分が含まれているものでも構わない。さらに遺伝
子操作により、微生物、動物細胞、トランスジェニック
動物等から生産されたラクトフェリン類も使用すること
が可能である。そして、ラクトフェリン類をトリプシ
ン、ペプシン、キモトリプシン等の酵素で加水分解した
ものを使用することもできる。This iron-lactoferrin has the property of not fading even when exposed to light rays such as ultraviolet rays, visible rays, infrared rays, and the like, and is also excellent in heat resistance and pH stability. In the iron-lactoferrin conjugate or the iron-lactoferrin complex that is not bound via carbonic acid and / or bicarbonate, iron is not completely bound to lactoferrin, so after removing unbound iron, It is desirable to use. Examples of the lactoferrin that can be used when producing the iron-lactoferrin used in the present invention include lactoferrin separated from a secretory fluid such as mammalian milk, but it is separated from blood or organs. Transferrin and ovotransferrin separated from eggs and the like have similar properties and can be used in the same manner as lactoferrins. Also, lactoferrins need not be completely isolated,
It may contain other components. Furthermore, it is also possible to use lactoferrins produced from microorganisms, animal cells, transgenic animals, etc. by genetic engineering. It is also possible to use lactoferrins hydrolyzed with an enzyme such as trypsin, pepsin, chymotrypsin.
【０００７】また、本発明で用いる鉄−ラクトフェリン
を製造する際に使用することができる鉄としては、硫酸
第一鉄、グルコン酸第一鉄、乳酸鉄、クエン酸鉄、クエ
ン酸第一鉄ナトリウム、クエン酸鉄アンモニウム、ピロ
リン酸第一鉄、ピロリン酸第二鉄、塩化第二鉄、硝酸第
二鉄、硫酸第二鉄等を例示することができる。なお、本
発明の赤色系着色料の使用方法は、特に限定されておら
ず、通常の着色料と同様で構わない。また、本発明の赤
色系着色料は、飲食品の着色のみならず、あらゆる分野
で赤色系着色料として使用することが可能である。特
に、鉄−ラクトフェリンが水溶性であるので、マーガリ
ン、ゼリー等の食品の着色に 0.001〜1 ％の範囲でこれ
らの食品に粉末状で直接強制混合するかあるいは水溶液
として添加して使用することが好ましい。Further, as iron which can be used when producing the iron-lactoferrin used in the present invention, ferrous sulfate, ferrous gluconate, iron lactate, iron citrate, sodium ferrous citrate Examples thereof include ammonium ferric citrate, ferrous pyrophosphate, ferric pyrophosphate, ferric chloride, ferric nitrate, ferric sulfate and the like. The method of using the red colorant of the present invention is not particularly limited and may be the same as a normal colorant. The red colorant of the present invention can be used not only for coloring foods and drinks but also as a red colorant in various fields. In particular, since iron-lactoferrin is water-soluble, it can be used by coloring powders such as margarine and jelly in the range of 0.001 to 1% by force directly mixing them with powder or by adding them as an aqueous solution. preferable.
【０００８】[0008]
【発明の実施の形態】以下に参考例及び実施例を示し、
本発明を具体的に説明する。BEST MODE FOR CARRYING OUT THE INVENTION Reference examples and examples are shown below,
The present invention will be specifically described.
【参考例１】ウシラクトフェリン 90gと塩化第二鉄６水
和物 52gを水10リットルに溶解し、撹拌機で撹拌しなが
ら重炭酸ナトリウム5gを添加して鉄−ラクトフェリン結
合体を含む溶液を調製した。そして、この溶液を分子量
5,000カットの限外濾過膜で脱塩及び濃縮した後、水を
加えて容量10リットルの鉄−ラクトフェリン結合体溶液
とした。なお、この鉄−ラクトフェリン結合体溶液中の
鉄量を誘導結合プラズマ発光分光器（ＩＣＰ）で測定し
たところ、鉄−ラクトフェリン結合体溶液中に含まれる
鉄量は 102mg/100mlであった。また、この鉄−ラクトフ
ェリン結合体溶液は、高い鉄濃度であるにもかかわらず
無味無臭であった。この鉄−ラクトフェリン結合体は、
誘導結合プラズマ発光分光器（ＩＣＰ）分析及び元素分
析を行なったところラクトフェリン１分子当たり鉄を 1
05原子、重炭酸イオン５原子含んでいる。[Reference Example 1] 90 g of bovine lactoferrin and 52 g of ferric chloride hexahydrate were dissolved in 10 liters of water, and 5 g of sodium bicarbonate was added while stirring with a stirrer to prepare a solution containing an iron-lactoferrin conjugate. did. And the molecular weight of this solution
After desalting and concentration with a 5,000-cut ultrafiltration membrane, water was added to make an iron-lactoferrin conjugate solution having a volume of 10 liters. When the amount of iron in the iron-lactoferrin conjugate solution was measured by an inductively coupled plasma emission spectrometer (ICP), the amount of iron contained in the iron-lactoferrin conjugate solution was 102 mg / 100 ml. Moreover, this iron-lactoferrin conjugate solution was tasteless and odorless even though the iron concentration was high. This iron-lactoferrin conjugate is
When inductively coupled plasma emission spectroscopy (ICP) analysis and elemental analysis were performed, 1 iron was found per 1 molecule of lactoferrin
It contains 05 atoms and 5 bicarbonate ions.
【０００９】[0009]
【参考例２】水２リットルに重炭酸ナトリウム400gを添
加し、撹拌機で撹拌して調製した重炭酸ナトリウム過飽
和溶液中に、水８リットルにウシラクトフェリン 90gと
塩化第二鉄６水和物 52gを溶解した溶液を撹拌しながら
添加し、鉄−ラクトフェリン複合体を含む溶液を調製し
た。この溶液を分子量 5,000カットの限外濾過膜で脱塩
及び濃縮した後、水を加えて容量10リットルの鉄−ラク
トフェリン複合体溶液とした。なお、この鉄−ラクトフ
ェリン複合体溶液中の鉄量を誘導結合プラズマ発光分光
器（ＩＣＰ）で測定したところ、鉄−ラクトフェリン複
合体溶液中に含まれる鉄量は 101mg/100mlであった。ま
た、この鉄−ラクトフェリン複合体溶液は、高い鉄濃度
であるにもかかわらず無味無臭であった。この鉄−ラク
トフェリン複合体は、ラクトフェリン１分子当り鉄を 1
08原子、重炭酸イオンを54原子含んでいる。[Reference Example 2] 400 g of sodium bicarbonate was added to 2 liters of water, and 90 g of bovine lactoferrin and 52 g of ferric chloride hexahydrate were added to 8 liters of water in a sodium bicarbonate supersaturated solution prepared by stirring with a stirrer. Was added while stirring to prepare a solution containing an iron-lactoferrin complex. This solution was desalted and concentrated using an ultrafiltration membrane with a molecular weight cut of 5,000, and water was added to give an iron-lactoferrin complex solution having a volume of 10 liters. When the amount of iron in this iron-lactoferrin complex solution was measured by an inductively coupled plasma emission spectrometer (ICP), the amount of iron contained in the iron-lactoferrin complex solution was 101 mg / 100 ml. Further, this iron-lactoferrin complex solution was tasteless and odorless despite the high iron concentration. This iron-lactoferrin complex contains 1 iron per molecule of lactoferrin.
Contains 08 atoms and 54 bicarbonate ions.
【００１０】[0010]
【実施例１】シュークロース６重量％、クエン酸 0.1重
量％の水溶液に、参考例１により得られた鉄−ラクトフ
ェリン結合体を有効成分とする赤色系着色料を鉄−ラク
トフェリン結合体が 0.2％になるように混合した後、90
℃で10秒間殺菌し、透明な瓶に充填した。そして、この
瓶を20℃に温度制御したショーケースで蛍光燈を照射し
ながら３週間保持した後、分光光度計で 440nmの吸光度
を測定し、退色の度合いを評価した。なお、退色の度合
いの評価は、吸光度の残存率が少ない程、退色し易いと
判断した。その結果を表１に示す。Example 1 An aqueous solution of 6% by weight of sucrose and 0.1% by weight of citric acid contained 0.2% of a red colorant containing the iron-lactoferrin conjugate obtained in Reference Example 1 as an active ingredient in an iron-lactoferrin conjugate. After mixing to be 90
Sterilized at ℃ for 10 seconds and filled in a transparent bottle. Then, this bottle was held for 3 weeks while being illuminated with a fluorescent lamp in a showcase whose temperature was controlled at 20 ° C., and then the absorbance at 440 nm was measured with a spectrophotometer to evaluate the degree of fading. In the evaluation of the degree of color fading, it was judged that the smaller the residual rate of absorbance, the easier the color fading. Table 1 shows the results.
【００１１】[0011]
【比較例１】シュークロース６重量％、クエン酸 0.1重
量％の水溶液に、β−カロチン系着色料、クチナシ色素
系着色料あるいはパプリカ色素系着色料の各着色料をそ
れぞれ 0.2％になるように混合した後、90℃で10秒間殺
菌し、透明な瓶に充填した。そして、この瓶を20℃に温
度制御したショーケースで蛍光燈を照射しながら３週間
保持した後、分光光度計で 440nmの吸光度を測定し、退
色の度合いを評価した。なお、退色の度合いの評価は、
実施例１と同様に行った。その結果を表１に示す。この
結果から、本発明の赤色系着色料のみが蛍光照射によっ
ても退色しないと判断された。[Comparative Example 1] An aqueous solution of 6% by weight of sucrose and 0.1% by weight of citric acid was added to each of the β-carotene colorant, the gardenia colorant colorant and the paprika colorant colorant in an amount of 0.2%. After mixing, it was sterilized at 90 ° C. for 10 seconds and filled in a transparent bottle. Then, this bottle was held for 3 weeks while being illuminated with a fluorescent lamp in a showcase whose temperature was controlled at 20 ° C., and then the absorbance at 440 nm was measured with a spectrophotometer to evaluate the degree of fading. The evaluation of the degree of fading is
Performed in the same manner as in Example 1. Table 1 shows the results. From these results, it was determined that only the red colorant of the present invention did not fade even when irradiated with fluorescence.
【００１２】[0012]
【表１】 ──────────────────────────────────── 照射前吸光度(a) 照射後吸光度(b) 残存率(b/a) ──────────────────────────────────── 本発明の赤色系着色料 0.158 0.156 98.7(％) β−カロチン系着色料 0.190 0.046 24.2 (β- カロチン) クチナシ色素系着色料 0.184 0.154 83.7 (クチナシ黄色素) パプリカ色素系着色料 0.160 0.046 28.8 (パプリカ) ────────────────────────────────────[Table 1] ──────────────────────────────────── Absorbance before irradiation (a) Absorbance after irradiation ( b) Residual rate (b / a) ───────────────────────────────────── Colorant 0.158 0.156 98.7 (%) β-carotene colorant 0.190 0.046 24.2 (β-carotene) gardenia pigment colorant 0.184 0.154 83.7 (gardenia yellow) paprika pigment colorant 0.160 0.046 28.8 (paprika) ──── ────────────────────────────────
【００１３】[0013]
【実施例２】参考例２により得られた鉄−ラクトフェリ
ン複合体を有効成分とする赤色系着色料を表２に示した
配合となるようマーガリン原料に混合して95℃で10秒間
殺菌し、冷却練圧した後、黄色のプラスチック容器に充
填した。そして、このプラスチック容器を10℃に温度制
御したショーケースで蛍光燈を照射しながら30日間保持
した後、色差計でＬａｂを測定し、退色の度合いを評価
した。なお、退色の度合いの評価は、白色の程度を示す
指標としてよく用いられているｂ値を用い、Δｂ値(b-
a) が大きい程、退色の度合いが大きいと判断した。そ
の結果を表３に示す。[Example 2] A red colorant containing the iron-lactoferrin complex obtained in Reference Example 2 as an active ingredient was mixed with a margarine raw material so as to have the composition shown in Table 2 and sterilized at 95 ° C for 10 seconds, After cooling and kneading, the mixture was filled in a yellow plastic container. Then, this plastic container was held for 30 days while being illuminated with a fluorescent lamp in a showcase whose temperature was controlled at 10 ° C., and then Lab was measured by a color difference meter to evaluate the degree of fading. For evaluation of the degree of fading, the b value which is often used as an index showing the degree of white is used, and the Δb value (b-
It was judged that the larger the value of a), the greater the degree of fading. Table 3 shows the results.
【００１４】[0014]
【比較例２】β−カロチン系着色料あるいはパプリカ色
素系着色料の各着色料をそれぞれ表２に示した配合とな
るようマーガリン原料に混合して95℃で10秒間殺菌し、
冷却練圧した後、黄色のプラスチック容器に充填した。
そして、このプラスチック容器を10℃に温度制御したシ
ョーケースで蛍光燈を照射しながら30日間保持した後、
色差計でＬａｂを測定し、退色の度合いを評価した。な
お、退色の度合いの評価は、実施例２と同様に行った。
その結果を表３に示す。この結果から、本発明の赤色系
着色料のみが蛍光燈照射によっても退色しないと判断さ
れた。[Comparative Example 2] Each of the β-carotene colorant and the paprika colorant colorant was mixed with the margarine raw material so as to have the composition shown in Table 2 and sterilized at 95 ° C for 10 seconds,
After cooling and kneading, the mixture was filled in a yellow plastic container.
Then, after holding this plastic container for 30 days while irradiating it with a fluorescent lamp in a showcase whose temperature was controlled at 10 ° C,
Lab was measured with a color difference meter to evaluate the degree of fading. The degree of fading was evaluated in the same manner as in Example 2.
Table 3 shows the results. From these results, it was determined that only the red colorant of the present invention did not fade even when irradiated with a fluorescent lamp.
【００１５】[0015]
【表２】 ───────────── 油脂 82.0 (％) 食塩 1.2 乳化剤 0.5 香料 0.2 着色料 0.01 調合水 16.09 ─────────────[Table 2] ───────────── Oil and fat 82.0 (%) Salt 1.2 Emulsifier 0.5 Perfume 0.2 Colorant 0.01 Formulation water 16.09 ─────────────
【００１６】[0016]
【表３】 ──────────────────────────────────── 照射前ｂ値(a) 照射後ｂ値(b) Δｂ値(b-a) ──────────────────────────────────── 本発明の赤色系着色料 5.5 5.7 0.2 β−カロチン系着色料 5.6 20.2 14.6 パブリカ色素系着色料 5.2 17.3 12.1 ────────────────────────────────────[Table 3] ──────────────────────────────────── b value before irradiation (a) b after irradiation b Value (b) Δb value (ba) ───────────────────────────────────── Colorants 5.5 5.7 0.2 β-carotene colorants 5.6 20.2 14.6 Publica pigment colorants 5.2 17.3 12.1 ───────────────────────────── ────────
【００１７】[0017]
【実施例３】参考例２により得られた鉄−ラクトフェリ
ン複合体を有効成分とする赤色系着色料を表４に示した
配合となるようゼリー原料に混合し、90℃で10秒間殺菌
した後、透明なプラスチック容器に充填した。そして、
このプラスチック容器を10℃に温度制御したショーケー
スで蛍光燈を照射しながら15日間保持した後、色差計で
Ｌａｂを測定し、退色の度合いを評価した。なお、退色
の度合いの評価は、実施例２と同様に行った。その結果
を表５に示す。Example 3 A red colorant containing the iron-lactoferrin complex obtained in Reference Example 2 as an active ingredient was mixed with a jelly raw material so as to have the composition shown in Table 4, and sterilized at 90 ° C. for 10 seconds. , Filled in a clear plastic container. And
This plastic container was kept for 15 days while being illuminated with a fluorescent lamp in a showcase whose temperature was controlled at 10 ° C., and then Lab was measured by a color difference meter to evaluate the degree of fading. The degree of fading was evaluated in the same manner as in Example 2. Table 5 shows the results.
【００１８】[0018]
【比較例３】β−カロチン系着色料及びパプリカ色素系
着色料の各着色料をそれぞれ表４に示した配合となるよ
うゼリー原料に混合し、90℃で10秒間殺菌した後、透明
なプラスチック容器に充填した。そして、このプラスチ
ック容器を10℃に温度制御したショーケースで蛍光燈を
照射しながら15日間保持した後、色差計でＬａｂを測定
し、退色の度合いを評価した。なお、退色の度合いの評
価は、実施例２と同様に行った。その結果を表５に示
す。この結果から、本発明の赤色系着色料のみが蛍光燈
照射によっても退色しないと判断された。[Comparative Example 3] The β-carotene colorant and the paprika colorant colorant were mixed with the jelly raw material so as to have the formulations shown in Table 4, and sterilized at 90 ° C for 10 seconds, and then a transparent plastic. The container was filled. Then, this plastic container was held for 15 days while being illuminated with a fluorescent lamp in a showcase whose temperature was controlled at 10 ° C., and then Lab was measured by a color difference meter to evaluate the degree of fading. The degree of fading was evaluated in the same manner as in Example 2. Table 5 shows the results. From these results, it was determined that only the red colorant of the present invention did not fade even when irradiated with a fluorescent lamp.
【００１９】[0019]
【表４】 ──────────────── グラニュー糖 25.0 (％) オレンジ果汁 10.0 寒天 2.0 クエン酸 0.2 香料 0.2 着色料 0.01 調合水 62.59 ────────────────[Table 4] ──────────────── Granulated sugar 25.0 (%) Orange juice 10.0 Agar 2.0 Citric acid 0.2 Fragrance 0.2 Coloring agent 0.01 Formulation water 62.59 ───────── ────────
【００２０】[0020]
【表５】 ──────────────────────────────────── 照射前ｂ値(a) 照射後ｂ値(b) Δｂ値(b-a) ──────────────────────────────────── 本発明の赤色系着色料 2.5 2.6 0.1 β−カロチン系着色料 1.6 20.2 18.6 パブリカ色素系着色料 2.2 8.3 6.1 ────────────────────────────────────[Table 5] ──────────────────────────────────── b value before irradiation (a) b after irradiation Value (b) Δb value (ba) ───────────────────────────────────── Colorant 2.5 2.6 0.1 β-carotene colorant 1.6 20.2 18.6 Publica pigment colorant 2.2 8.3 6.1 ──────────────────────────── ────────
【００２１】[0021]
【発明の効果】本発明の赤色系着色料は、その有効成分
である鉄−ラクトフェリンが紫外線、可視光線、赤外線
等の光線を浴びても退色せず、食品成分等と混合しても
変色せず、鉄−ラクトフェリン自体が無毒であるので赤
色系着色料として飲食品、これらの包装材料、医薬その
他あらゆる分野で利用することができる。EFFECTS OF THE INVENTION The red colorant of the present invention does not fade when the active ingredient, iron-lactoferrin, is exposed to light such as ultraviolet rays, visible rays, infrared rays, etc., and does not discolor when mixed with food ingredients. Moreover, since iron-lactoferrin itself is non-toxic, it can be used as a red colorant in foods and drinks, their packaging materials, medicines and all other fields.
【図１】本発明の鉄−ラクトフェリン複合体の分光光度
計による吸光チャートを示す。FIG. 1 shows an absorption chart of the iron-lactoferrin complex of the present invention measured by a spectrophotometer.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 富澤 章 埼玉県入間市豊岡５−３−33 アーデン 710 (72)発明者 高橋 健 埼玉県所沢市松葉町25−19 メゾン松葉 302 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Akira Tomizawa 5-3-33 Toyooka Iruma City, Saitama Prefecture Arden 710 (72) Inventor Ken Takahashi 25-19 Matsuba Town, Tokorozawa City, Saitama Prefecture Maison Matsuba 302
Claims (5)
くとも３原子保持した鉄−ラクトフェリンを有効成分と
する赤色系着色料。1. A red colorant containing iron-lactoferrin, which holds at least 3 atoms of iron per molecule of lactoferrin, as an active ingredient.
類に炭酸及び／又は重炭酸と鉄とが結合した鉄−ラクト
フェリン結合体及び／又は鉄−ラクトフェリン複合体で
ある請求項１記載の赤色系着色料。2. The red colorant according to claim 1, wherein the iron-lactoferrin is an iron-lactoferrin conjugate in which carbonic acid and / or bicarbonate and iron are bonded to lactoferrin and / or an iron-lactoferrin complex.
ェリン類1g当たり、15mg以上の炭酸及び／又は重炭酸
と、10〜700mg の鉄とが結合した、鉄−ラクトフェリン
結合体である請求項２記載の赤色系着色料。3. The iron-lactoferrin conjugate is an iron-lactoferrin conjugate in which 15 mg or more of carbonic acid and / or bicarbonate and 10 to 700 mg of iron are bonded per 1 g of lactoferrin. Red colorant.
ェリン類1g当たり、35〜400mg の炭酸及び／又は重炭酸
と、40〜500mg の鉄が結合した、鉄−ラクトフェリン複
合体である請求項２記載の赤色系着色料。4. The iron-lactoferrin complex is an iron-lactoferrin complex in which 35 to 400 mg of carbonic acid and / or bicarbonate and 1 to 40 mg of iron are bound per 1 g of lactoferrin. Red colorant.
のいずれかに記載の赤色系着色料。5. The method according to claim 1, which is used for coloring foods and drinks.
The red colorant according to any one of 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29471595A JP3627877B2 (en) | 1995-10-18 | 1995-10-18 | Red coloring |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP29471595A JP3627877B2 (en) | 1995-10-18 | 1995-10-18 | Red coloring |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09111140A true JPH09111140A (en) | 1997-04-28 |
| JP3627877B2 JP3627877B2 (en) | 2005-03-09 |
Family
ID=17811373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP29471595A Expired - Fee Related JP3627877B2 (en) | 1995-10-18 | 1995-10-18 | Red coloring |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3627877B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999006065A1 (en) * | 1997-07-31 | 1999-02-11 | Santen Pharmaceutical Co., Ltd. | Aqueous preparation of lactoferrin having improved stability |
| US6139882A (en) * | 1998-08-11 | 2000-10-31 | Snow Brand Milk Products Co., Ltd. | Method of producing iron-whey-proteolysate complex |
| WO2006132553A1 (en) * | 2005-06-09 | 2006-12-14 | Fonterra Co-Operative Group Limited | Preparation of metal ion-lactoferrin |
| JP2007197327A (en) * | 2006-01-23 | 2007-08-09 | Snow Brand Milk Prod Co Ltd | Lipid metabolism improving agent |
-
1995
- 1995-10-18 JP JP29471595A patent/JP3627877B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1999006065A1 (en) * | 1997-07-31 | 1999-02-11 | Santen Pharmaceutical Co., Ltd. | Aqueous preparation of lactoferrin having improved stability |
| US6479627B1 (en) | 1997-07-31 | 2002-11-12 | Santen Pharmaceutical Co., Ltd. | Aqueous preparation of lactoferrin having improved stability |
| US6139882A (en) * | 1998-08-11 | 2000-10-31 | Snow Brand Milk Products Co., Ltd. | Method of producing iron-whey-proteolysate complex |
| WO2006132553A1 (en) * | 2005-06-09 | 2006-12-14 | Fonterra Co-Operative Group Limited | Preparation of metal ion-lactoferrin |
| JP2007197327A (en) * | 2006-01-23 | 2007-08-09 | Snow Brand Milk Prod Co Ltd | Lipid metabolism improving agent |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3627877B2 (en) | 2005-03-09 |
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