JPH10110109A - Monascus color improved in light resistance and improvement of light resistance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a composition of monoscus color prevented in discoloration of red of monascus color due to light and having light resistance suitable for practical use by compounding monascus color with a sesamolin derivative. SOLUTION: This composition comprises (A) monoscus color and (B) a sesamolin derivative (preferably sesamol). Powdery monascus pigment, etc., obtained by solid culture of monascus fungus can be used as the component A. The monascus fungus includes e.g. Monascus purpureus. The component B is preferably used in an amount of 1-10wt.% based on solid component A and in an amount of 0.005-0.05wt.% based on liquid component A. Further, improving effect on light resistance of the component B can synergistically be improved by adding quercetin in an amount of 5-20 times by weight based on the component B. As necessary, saccharides, starches, vehicles, etc., may be added thereto.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a red koji dye having improved light fastness and a method for improving light fastness. More specifically, the present invention relates to a red koji dye composition that prevents red discoloration due to light and a method for preventing such discoloration. The present invention also relates to foods and cosmetics using the pigment composition.

[0002]

2. Description of the Related Art Red-koji pigments have attracted attention as a natural coloring agent for foods and cosmetics, and have been widely used. Monascus dye is a red pigment produced by Monascus, but Monascus dye has low light resistance, and when exposed to light, regardless of natural light such as sunlight or artificial light such as fluorescent light. There is a problem that the taste fades and changes to orange-yellow, and various studies have hitherto been made to solve this problem.
For example, Japanese Patent No. 2522509 discloses a novel derivative of a red koji dye having improved light fastness. Also, JP-A-6-234935 relates to a method for stabilizing various pigments including red yeast rice pigment, which can stabilize the pigment by using an extract of a family of yamamami.
It discloses that it is also effective in preventing fading due to light.
Furthermore, Japanese Patent Application Laid-Open No. 7-18195 relates to a method for producing a red koji dye having improved light fastness, wherein the red koji dye is selected from ferulic acid, caffeic acid, p-coumaric acid, salts thereof, and acetylated products. It discloses that when one or more compounds are added, a reddish koji dye having an increased light resistance and a strong reddish color can be obtained. However, red yeast koji pigments having sufficiently satisfactory light fastness have not yet been found.

[0003]

In view of such circumstances, an object of the present invention is to provide a red yeast dye having a light resistance suitable for practical use, which prevents red fading of the red yeast dye due to light. Aim.

[0004]

Means for Solving the Problems Conventionally, antioxidants have often been used to improve the light fastness of dyes, and good results have been obtained. , And various antioxidants and substances having an antioxidant effect were screened for the light resistance improving effect of the red yeast dye. As a result, among the various substances subjected to the screening, it was found that the sesamolin derivative improved the light fastness of the red yeast dye, and that the combined use of the sesamolin derivative and quercetin had a synergistic effect on the improvement of the light fastness of the red yeast dye. Thus, the present invention has been completed.

That is, the present invention provides a Monascus dye composition comprising a Monascus dye, a sesamoline derivative, and, if desired, quercetin. In addition, foods and cosmetics containing the red yeast dye composition are also included in the scope of the present invention. Furthermore, the present invention also provides a method for improving the light resistance of a Monascus dye, characterized by coexisting the Monascus dye with a sesamoline derivative and, if desired, further quercetin.

[0006] Sesamolin derivatives are substances known as lignan-based antioxidants in sesame oil [New Food Industr.
y Vol. 33, No. 6, pp. 1-5 (1991)], which can be extracted from sesame and sesame oil, does not cause any problem even when used orally, and is a very preferable component from the viewpoint of being used for natural colorings such as foods and cosmetics. Quercetin is also a known substance as a flavonoid-based pigment present in edible plants and, like the sesamoline derivative, has no problem even when used orally, and is preferable as a component of natural coloring agents such as foods and cosmetics. . Although the mechanism of the improvement of the light resistance of the red yeast dye according to the present invention is completely unknown, the desired effective light resistance improving effect was not observed for many substances having an antioxidant action including synthetic products and natural products. Therefore, it is considered that the light resistance improving effect of the present invention is not necessarily due to only the antioxidant effect of the sesamoline derivative. In addition, it has been found that the sesamolin derivative is a solid substance, and the effect of improving light resistance can be similarly obtained when the sesamoline derivative is dissolved in a liquid red koji dye or when it is simply mixed with a solid red koji dye.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The Monascus dye used in the present invention is not particularly limited, and any known Monascus dye can be used. For example, powdered red yeast dye obtained by solid culture of red yeast fungus, liquid dye obtained by liquid culture, dye ethanol extract, and the like can be used. As the red yeast mold, any bacteria belonging to the genus Monascus may be used. For example, Monascus purpureus (Monascus purpureus) may be used.
scus purpureus, Monascus ank
a) Monascus pilosus
And their variants and mutants.

[0008] Sesamolin derivatives include sesamol and sesaminol. Sesamol is preferred because of its availability. Further, as described above, these are antioxidant components of sesame, and are also present in sesame oil.In the present invention, depending on the use of the pigment composition, sesame, sesame oil or a processed product thereof may be used as a sesamoline derivative. It is also possible to use. Although the amount of the sesamolin derivative used is not particularly limited, it is usually 0.01% by weight or more, preferably 1 to 10% by weight, based on the solid red yeast rice dye, The
When the sesamoline derivative is used in an amount of 0.001% by weight or more, preferably about 0.005 to 0.05% by weight, desired light fastness can be obtained.

Quercetin may be available as a plant flavonoid pigment, and rutin, rutin hydrolyzate or a processed product thereof can also be used. When quercetin is generally used at a ratio of about 5 to 20 times (weight) the sesamolin derivative, the light fastness improving effect of the sesamolin derivative can be synergistically improved.

The dye composition of the present invention comprises these components:
It is a solid or liquid composition formulated by a method known per se.If desired, lactose, sugars such as D-mannitol and D-sorbitol, corn starch, starches such as potato starch, calcium phosphate, Excipients such as inorganic salts such as calcium sulfate, diluents and other additives may be added.

The dye composition of the present invention can be used as a coloring agent for foods and cosmetics in the same manner as known red yeast koji dyes.
For example, wines, liqueurs, liquors such as vodka, jelly, candies, snacks, sweets such as Japanese sweets, juices, soft drinks such as various carbonated drinks, sherbet, ice creams and other cold desserts, Fukugami pickles and other pickles, kamaboko It can be used for coloring foods such as kneaded products and cosmetics such as lipstick. Recently, it has been found that red yeast dye has an anticancer effect (Oncology, 1996; 53: 247-2).
49) The red koji dye composition of the present invention having improved light fastness,
It is also useful in this application.

[0012] Thus, the method for improving the light fastness of the red yeast rice dye of the present invention is carried out by mixing the red yeast dye with the sesamolin derivative and, if necessary, quercetin in the above-mentioned ratio by an appropriate method and coexisting. can do. Further, according to the present invention, it has been observed that the heat resistance of the Monascus dye is improved together with the improvement of the light resistance, and further, since the Monascus has an antibacterial action (for example, see JP-A-6-27).
According to the present invention, it is possible to provide a composition having an antibacterial action with improved light resistance and heat resistance.

[0013]

The present invention will be described in more detail with reference to the following Examples and Comparative Examples, but the present invention is not limited thereto. Example 1 Preparation of red koji mold Red koji fungus was inoculated into steam-sterilized white rice, and 25 μg was prepared by a conventional method.
C. for 7 days in a solid culture.
It was dried at 50 ° C. to a water content of 12% by weight or less, and pulverized by a pulverizer to a particle diameter of 297 μm or less to obtain a red koji powder.
300 ml of a mixed solvent of ethanol and water (ethanol: water = 75: 25 v / v) was added to 100 g of the red yeast koji powder, and the mixture was stirred at room temperature for 30 minutes, and the residue was removed by filtration to obtain a red yeast koji extract stock solution. This undiluted solution was diluted with the same mixed solvent of ethanol and water, and the resulting solution was measured using a colorimeter (C manufactured by Minolta Co., Ltd.)
It was diluted so that the L value measured in T-210) was about 70. Preparation of Dye Composition To the red koji extract obtained above, a 10% (w / v) ethanol solution of sesamol (manufactured by Sigma-Aldrich Japan Co., Ltd.) was added. 0.01%, 0.03% and 0.1% by weight.
It was added so as to be 0.05% by weight to obtain a red koji dye composition. Each dye composition was allowed to stand at 25 ° C. under a fluorescent lamp, and subjected to a fading test in which the L value, a value, and b value were measured with time by a colorimeter. As a control, a discoloration test was similarly performed for a red koji extract to which sesamol was not added. The results are shown in FIG. In FIG. 1, the vertical axis indicates the L value, the a value, and the b value, respectively, and the horizontal axis indicates the number of days elapsed.

The L value indicates the color depth, and a smaller value means a deeper color. If the L value increases by about 10, it can be recognized by the naked eye that the lightness is clearly reduced. The a value indicates the degree of reddishness, and a larger value means a stronger reddishness. The b value indicates the degree of yellow tint, and a larger value means a stronger yellow tint. As is clear from FIG. 1, the red color of the control without sesamol was significantly faded with time. On the other hand, when sesamol was added, the color fading was strongly suppressed as the amount of sesamol was increased (sesamol 0.05 The L value of the% -added group is almost the same as that at the beginning of the fading test), and the yellow color is rather enhanced.

Example 2 Commercially available red yeast dye (Monascus dye F, manufactured by Wako Pure Chemical Industries, Ltd.)
DK-7314), the same ethanol-water mixed solvent as in Example 1 was added, and the mixture was diluted so that the L value in the colorimeter became about 70. To this, the same ethanol solution of sesamol as in Example 1 was used, and the concentration of sesamol was 0.01 wt% and 0.03
It was added so as to be 0.1% by weight and 0.05% by weight to obtain a red koji dye composition. As in Example 1, each dye composition was subjected to a fading test. As a control, a discoloration test was similarly performed on a red yeast koji pigment without sesamol. The results are shown in FIG. As is clear from FIG. 2, similar to the first embodiment,
By the addition of sesamol, discoloration of the red koji dye due to light is prevented.

Example 3 A red koji pigment composition was obtained by mixing the red koji powder obtained in Example 1 with 1% by weight and 5% by weight of sesamol powder with respect to the red koji powder. Was. As in Example 1, each dye composition was subjected to a fading test. As a control, a fading test was similarly performed on red yeast rice powder without the addition of sesamol.
The results are shown in FIG. As is clear from FIG. 3, even in the mixture of the powders, the discoloration of the red koji dye by light is prevented by the addition of sesamol.

Example 4 Sesamol 0.00% was added to the red koji extract prepared in Example 1.
05% by weight and 0.05% by weight of quercetin were added to prepare a red koji dye composition. A dye composition prepared by adding only 0.0005% by weight of sesamol or only 0.05% by weight of quercetin to this composition and the red yeast extract was subjected to a fading test in the same manner as in Example 1, The values were measured. The discoloration test was also performed on red yeast rice extract without sesamol and quercetin. FIG. 4 shows the results. As is clear from FIG. 4, quercetin synergistically enhances the anti-fading effect of sesamol.

Comparative Example 1 The anti-fading effect of another substance having an antioxidant effect was tested. Ethanol: water = ethanol: water =
Except for 50:50 v / v, red yeast koji extract prepared by the method described in Example 1 was added to sesamol or catechin 0.0005% by weight, 0.005% by weight, and 0.05% by weight, respectively.
5% by weight was added to obtain a dye composition, which was subjected to a fading test in the same manner as in Example 1. As a control, an additive-free red koji extract was also subjected to a fading test. FIG. 5 shows the results. As is clear from FIG. 5, catechin is a substance having an excellent antioxidant effect, but there is no anti-fading effect of Monascus pigment, indicating that Sesamol has a specific anti-fading effect of Monascus pigment. ing.

[0019]

As described above, according to the present invention,
By using the sesamoline derivative and, if desired, quercetin, fading of the Monascus dye by light can be sufficiently prevented, and a Monascus pigment composition having excellent light resistance can be obtained.

[Brief description of the drawings]

FIG. 1 is a graph showing the results of a fading test in Example 1.

FIG. 2 is a graph showing the results of a fading test in Example 2.

FIG. 3 is a graph showing the results of a fading test in Example 3.

FIG. 4 is a graph showing the results of a fading test in Example 4.

FIG. 5 is a graph showing the results of a fading test in Comparative Example 1.

Claims (14)

[Claims] 1. A Monascus dye composition comprising a Monascus dye and a sesamoline derivative. 2. The red koji pigment composition according to claim 1, wherein the sesamoline derivative is sesamol. 3. The red koji coloring matter composition according to claim 1, wherein the sesamolin derivative is sesaminol. 4. The Monascus dye composition according to claim 1, wherein the Monascus dye is solid. 5. The Monascus dye composition according to claim 1, wherein the Monascus dye is a liquid. 6. The red koji coloring matter composition according to claim 1, further comprising quercetin. 7. A food comprising the red koji pigment composition according to any one of claims 1 to 6. 8. A cosmetic comprising the Monascus dye composition according to any one of claims 1 to 6. 9. A method for improving the light fastness of a Monascus dye, comprising coexisting a Monascus dye with a sesamoline derivative. 10. The method for improving light resistance according to claim 9, wherein the sesamoline derivative is sesamol. 11. The method for improving light resistance according to claim 9, wherein the sesamoline derivative is sesaminol. 12. The red koji pigment is a solid.
The method for improving light resistance according to any one of claims 1 to 7. 13. The red koji dye is a liquid.
The method for improving light resistance according to any one of claims 1 to 7. 14. The method for improving light resistance according to claim 9, further comprising coexisting quercetin.