JPS61282032A - Method for preventing discoloration of red cabbage pigment - Google Patents

Abstract

PURPOSE:To prevent the discoloration of the red or reddish purple color of red cabbage pigment, by adding a specific discoloration preventive such as rutin, quercetin, etc., to the red cabbage pigment. CONSTITUTION:The powder or acidic aqueous or alcoholic solution of red cabbage is added with rutin and/or quercetin at a concentration of about <=600ppm in the liquid (at room temperature) and with phytin and/or phytic acid at a concentration of about <=100ppm in the liquid.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to food red cabbage pigment. In particular, the present invention relates to a method for preventing fading of red to reddish-purple colors caused by red cabbage pigment, which is an important andonanine pigment.

[Technical issues]

Red cabbage pigment is well-known as a harmless natural pigment that exhibits a red to reddish-purple color, but products colored with this pigment have the disadvantage of significant fading.

Various measures have been taken to overcome this drawback, that is, to prevent discoloration. For example, for the dye solution I), use an acidic solution as much as possible, or add an antioxidant such as vitamin C. Alternatively, the bath oxygen is removed from the thread.

Alternatively, it is difficult to achieve the initial objective by filling it in a light-shielding container to block sunlight.

This is because the p)I of the colored solution tends to fluctuate, it is often impossible to use light-shielding containers, and effective means for removing dissolved oxygen cannot be applied in many cases.

After many years of research, the inventor considered how to deal with light, heat, and pH fluctuations that cause discoloration, and found that in order to effectively prevent discoloration, it is necessary to use red cabbage pigment in combination with other specific substances. discovered that it was effective and created this invention. The present invention will be explained in detail below.

[Specific means of solution]

The gist of this invention is to add or use a specific anti-fading agent to red cabbage pigment.

Particular anti-fade agents are rutin and/or quercetin and phytin and/or phytic acid. These are added to an acidic red cabbage pigment powder or its water and/or alcohol solution.

The water and/or alcohol solution of red cabbage needs to have an acidic pH. In that case, the acidity is arbitrary.

That is, I)H may be 6.9 or 2. and,
The temperature is the thermal decomposition temperature of red cabbage pigment (approximately 120
°C) or below the freezing point.

Using rutin and quercetin. Its concentration in the liquid is about 600 ppm or less based on room temperature. At this time, about 6 oop
If the amount exceeds pm, the amount of rutin and/or quercetin used will be wasted. Also, rutin alone may be used,
Quercetin may be used alone or in combination with quercetin and rutin.

However, when both are used together, there is a difference in that the productivity will differ depending on the price of these items.

Combined use of fine/4-fin and/or phytic acid. Its concentration in the liquid may be about iooppm or less. As in the case of rutin and/or quercetin, which of phytin and/or phytic acid to use may be determined based on productivity and criteria.

Rutin and/or quercetin may be added to the red cabbage pigment solution before phytin and/or phytic acid, or conversely, rutin and/or quercetin may be added after phytic acid and phytic acid are added, or, Both may be added at the same time.

The red cabbage liquid obtained in this way can be used as food, e.g.
Apply to or mix with various types of beverages, seafood paste products, sauces, confectionery, and others. Further, a powder obtained by drying this coloring solution or a powder obtained by adding an aqueous solution of rutin and/or quercetin and phytin and/or phytic acid to red cabbage pigment powder is used for the target food.

Here, the present invention achieves this objective.

[Operations and effects of this invention]

This invention has the following functions and effects. ■Extremely high anti-fading effect (heat resistance, light resistance). ■It hardly interferes with the taste and smell of food. ■The color development of red cabbage pigment is not inhibited in any way. We will prove these using the following example.6.
(Experiment example) (Explanation) 1. Citric acid 10 added to make the sample solution acidic
% 21, red cabbage pigment 0.35? (color value E 6
0cIn pl (.3 bath solution) Vitamin C0,25? Shimizu (2
0''C) with a total amount of 1 g.However, those without fading agents do not contain citric acid or vitamin C.

2. Light resistance was compared under the following conditions.

Using ultraviolet carbon arc light resistance tester (manufactured by Sugai Test Instruments, model FA-2) Wavelength range: Ultraviolet (main wavelength 380 nm) Sample surface energy: 383 mW-mm/cJ Tester container: Transparent juice bottle Irradiation time: 7 hours at temperature degree; 40°C 3. Heat resistance was compared under the following conditions.

20°C20°Cl force per month 38〃 38 no/1 η 80〃 80〃 3 hours Example 1 Citric acid (crystal) 3.0 ? , sodium citrate 1
0% 0, flu', red cabbage pigment (color value E 80) I
) H1 port 3.0 buffer) 1.5 F, Cohn dye (color value E1￥
'! 40) ■, 52, Rutin 0.05 (boiling water 400
Dissolve rutin in 2), phytin 0.11 and bring the total amount to 100 (1') with clear water. After stirring and mixing, divide into containers and heat sterilize at 80'C for 30 minutes.
The color was red and was left at room temperature for 10 months, but the color showed almost no change and was excellent in stability.

This product to which a certain amount of sweetener, for example, sugar and flavoring agent was added, was suitable as a dissolved soft drink.

Example 2 Carrageenan 125', quercetin 0.04 F, and phytic acid 0.12 were added to approximately 4002 ml of water (20' C) with stirring, and the total amount was adjusted to 100 (1' with water). After that, heat at 80°C for 10 minutes, then add citric acid (
Crystal) 2! ? , red cabbage pigment (color value E10% □,,80) 0.5P, berry pigment (color value E10966
0) 0.59 was added and the small portions were sterilized in a cup to obtain a soft drink. This product was red in color and showed almost no change after being left at room temperature for 6 months, indicating excellent stability.

Example 3 Washed and dehydrated Shiozaneume 5001 was mixed with 1 part of 4% ice complex acid water.
000P, monosodium glutamate 2f! .

Red cabbage pigment (color value E17280) 3 F, rutin 0
, 2 W, and a mixed seasoning solution of 0.22 phytic acid for 7 days at room temperature for coloring, the liquid was drained, and the small portions were packaged.

The red color was left at room temperature for 6 months, but there was almost no change and it was excellent in stability.

Claims (1)

[Claims] A method for preventing fading of red cabbage pigment, which comprises adding rutin and/or quercetin and phytin and/or phytic acid to red cabbage pigment powder or acidic solution.