JPS6332427B2 - - Google Patents
Info
- Publication number
- JPS6332427B2 JPS6332427B2 JP59206921A JP20692184A JPS6332427B2 JP S6332427 B2 JPS6332427 B2 JP S6332427B2 JP 59206921 A JP59206921 A JP 59206921A JP 20692184 A JP20692184 A JP 20692184A JP S6332427 B2 JPS6332427 B2 JP S6332427B2
- Authority
- JP
- Japan
- Prior art keywords
- pigment
- foods
- red cabbage
- silica gel
- treatment
- 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.)
- Expired
Links
- 239000000049 pigment Substances 0.000 claims description 21
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 12
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims description 12
- 239000012528 membrane Substances 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 11
- 238000000108 ultra-filtration Methods 0.000 claims description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 8
- 239000000741 silica gel Substances 0.000 claims description 8
- 229910002027 silica gel Inorganic materials 0.000 claims description 8
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims description 7
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 239000003729 cation exchange resin Substances 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 235000015110 jellies Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 235000019197 fats Nutrition 0.000 claims 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 14
- 239000007788 liquid Substances 0.000 description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000000243 solution Substances 0.000 description 10
- 235000015203 fruit juice Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000019645 odor Nutrition 0.000 description 7
- 230000001476 alcoholic effect Effects 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000014171 carbonated beverage Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000002244 precipitate Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000001223 reverse osmosis Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- PJVXUVWGSCCGHT-ZPYZYFCMSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;(3s,4r,5r)-1,3,4,5,6-pentahydroxyhexan-2-one Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O.OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO PJVXUVWGSCCGHT-ZPYZYFCMSA-N 0.000 description 1
- BQCIDUSAKPWEOX-UHFFFAOYSA-N 1,1-Difluoroethene Chemical compound FC(F)=C BQCIDUSAKPWEOX-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000220223 Fragaria Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229920002125 Sokalan® Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001877 deodorizing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229910003460 diamond Inorganic materials 0.000 description 1
- 239000010432 diamond Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000004071 soot Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- -1 turbidity Substances 0.000 description 1
- 238000009489 vacuum treatment Methods 0.000 description 1
Description
（産業上の利用分野）
この発明は、食品に係るもの、詳しくは飲料、
ゼリー、キヤンデーその他に係るものである。特
定のアントシアニン色素を用いて赤ないし赤紫色
に着色してなる上記の飲料、その他の食品に係る
ものである。
（従来の技術）
飲料、ゼリー、キヤンデーその他の食品を赤な
いし赤紫色に着色するには、素材の飲料、キヤン
デー、ゼリー、その他の食品にアントシアニンを
含有する植物の水ないしアルコール水抽出液を遠
心分離、デカンテーシヨン過、イオン交換樹脂
等を用いて精製したものを用いるのが、従来行わ
れている着色法である。
しかるに、このような方法によつては、赤キヤ
ベツ原料の有する独特の異臭くさみは除去するこ
とができない。たとえ微量であつても随伴する夾
雑物の存在が不快臭の原因となり、食品に使用し
た場合、風味の劣化、濁り、オリ等の原因とな
る。赤キヤベツ色素に残留する不快臭の除去は通
常の脱臭法を用いては、極めて困難である。
（この発明が解決しようとする問題点）
従来法の欠点を除去して高品位に精製すること
によつて、使用した食品に不快臭を与れず、飲料
の着色に使用したとき、経時的に沈澱物も発生せ
ず、かつ鮮明な赤キヤベツ色素を用いて食品を工
業的に有利に着色することを目的とする。
（問題点を解決するための手段）
まず、赤キヤベツの水ないしアルコール水その
他の抽出液を対象とする。この際、色素抽出効果
を高くするため、系のPHは酸性系にするのが普通
である。
布過法、遠心分離法その他の方法により、こ
のものから、粗大夾雑物を除去した残液を以下工
程の即ちこの発明の出発原料とする。
この出発原料を陽イオン交換樹脂（例えば、住
友化学工業製デユオライト）処理をして、該樹脂
に出発原料に含有するでん粉類、糖類、脂肪類、
粗大パルプ類等を吸着させ、吸着させたものを除
去する。この際、系のPHは4.0以下することが好
ましい。赤キヤベツ色素の収率を大にするためで
ある。ついで、残液を限外過膜処理工程に付す
る。この原液のPHは、4.0以下をすることが好ま
しい。このようにすると、系の溶媒及び分子量の
小さな溶質分子は該膜を透過するが、分子量の大
きな溶質分子は透過不能となる。ここに溶質分子
の大小の判別基準は、分子量約20000以上の大き
な溶質分子（含パルプ類）は、透過した色素液に
実質的に含まれないこととなる。
用いる限外過膜の例としては、旭化成製
ACV−3050、日東電工製NTU−35100、NTU−
4220、ダイセル化学工業製DMH−250等があげ
られる。ついで、収得した色素液にシリカゲルを
添加し、充分に溶液と接触させた後除去する。こ
の処理は系を減圧下において行つてもよい。その
使用量あるいは減圧処理は、液中の異臭の消失完
了を限度とする。系の温度は任意であるが、含有
色素の分解量を最小にするためには、常温以下の
温度下におく方が好ましい。この工程は、限外
過膜工程の前あるいは、その工程中に行つてもよ
い。
夾雑物の除去をより容易にするために陽イオン
交換樹脂処理後の系にシリカゲルを均質に添加し
た後限外過膜処理してもよい。シリカゲルは異
臭の消失後除去する。
収得した着色液が目的の赤キヤベツ色素であ
る。これを濃縮液の形にし、あるいは乾燥粉末と
することもできる。また、異臭の除去のため、減
圧処理をこのような濃縮液あるいは乾燥粉末にす
る過程に行つてよいことは明らかである。収得し
た赤キヤベツ色素を飲料、ゼリー、キヤンデーそ
の他の食品に均質に添加する。ここに、この発明
は、この目的を達しおえる。
（作用）
ア 第１工程の陽イオン交換樹脂処理により、対
象色素液中の脂肪、でん粉類、粗大パルプ類等
が実用的に除去される。
イ 第２工程の限外過膜処理により、色素液中
の夾雑物は溶質分子量約20000以上のものが除
去される。
ウ 以上の２工程について、上記順序とは逆に限
外過膜処理を先に、陽イオン交換樹脂処理を
後にという順序で行つてはならない。この委細
は、次の実験例により証明される。
実験例
(Industrial Application Field) This invention relates to foods, specifically beverages,
This applies to jelly, candy and other products. This invention relates to the above-mentioned beverages and other foods that are colored red to reddish-purple using specific anthocyanin pigments. (Prior art) In order to color beverages, jellies, candies, and other foods red or reddish-purple, water or alcoholic water extracts of plants containing anthocyanins are centrifuged in the beverages, candies, jellies, and other foods. A conventional coloring method uses a product purified by separation, decantation, ion exchange resin, etc. However, such a method cannot remove the characteristic unpleasant odor of red cabbage raw materials. The presence of accompanying impurities, even in minute amounts, causes unpleasant odors, and when used in foods, causes deterioration of flavor, turbidity, and soot. It is extremely difficult to remove the unpleasant odor that remains in red cabbage pigment using ordinary deodorizing methods. (Problems to be solved by this invention) By eliminating the drawbacks of the conventional method and refining to a high quality, it does not give unpleasant odors to the food used, and when used for coloring drinks, it does not change over time. The purpose of this invention is to industrially advantageously color foods by using a bright red cabbage pigment without generating any precipitates. (Means for solving the problem) First, red cabbage water, alcoholic water, or other extracts are targeted. At this time, in order to enhance the pigment extraction effect, the pH of the system is usually acidic. Coarse impurities are removed from this product by a cloth filtration method, a centrifugation method or other methods, and the remaining liquid is used as the starting material for the following steps, ie, this invention. This starting material is treated with a cation exchange resin (for example, Duolite manufactured by Sumitomo Chemical Industries), and the starch, saccharide, and fat contained in the starting material are added to the resin.
It adsorbs coarse pulp, etc. and removes the adsorbed material. At this time, the pH of the system is preferably 4.0 or less. This is to increase the yield of red cabbage pigment. Then, the residual liquid is subjected to an ultrafiltration membrane treatment step. The pH of this stock solution is preferably 4.0 or less. In this way, the solvent of the system and the solute molecules with small molecular weights pass through the membrane, but the solute molecules with large molecular weights cannot pass through. Here, the criterion for determining the size of solute molecules is that large solute molecules (including pulp) with a molecular weight of about 20,000 or more are not substantially included in the permeated dye liquid. An example of the ultrafiltration membrane used is Asahi Kasei Co., Ltd.
ACV−3050, Nitto Denko NTU−35100, NTU−
4220, DMH-250 manufactured by Daicel Chemical Industries, etc. Next, silica gel is added to the obtained dye solution, brought into sufficient contact with the solution, and then removed. This treatment may be performed with the system under reduced pressure. The amount used or the depressurization treatment is limited to the point at which the off-odor in the liquid has completely disappeared. Although the temperature of the system is arbitrary, in order to minimize the amount of decomposition of the dye contained, it is preferable to keep the system at a temperature below room temperature. This step may be performed before or during the ultrafiltration membrane step. In order to more easily remove impurities, silica gel may be homogeneously added to the system after the cation exchange resin treatment, followed by ultrafiltration treatment. Remove the silica gel after the odor disappears. The colored liquid obtained is the desired red cabbage pigment. This can be in the form of a concentrated liquid or as a dry powder. Furthermore, it is clear that vacuum treatment may be carried out during the process of forming such a concentrated liquid or dry powder in order to remove off-flavors. The obtained red cabbage pigment is homogeneously added to drinks, jelly, candy and other foods. Here, the present invention achieves this objective. (Function) A: By the cation exchange resin treatment in the first step, fat, starch, coarse pulp, etc. in the target dye solution are practically removed. b) The ultrafiltration membrane treatment in the second step removes impurities in the dye solution with a solute molecular weight of about 20,000 or more. C. Regarding the above two steps, do not perform the ultrafiltration membrane treatment first and the cation exchange resin treatment later, contrary to the above order. This detail is demonstrated by the following experimental example. Experimental example
【表】
エ シリカゲル及び又は、減圧処理により、実用
上支障を生ずる程度の夾雑物及び異臭成分が除
去される。
次に、この発明を実施例をもつて詳しく説明す
る。
実施例 １
赤キヤベツ抽出色素液（Ｌ＝66.5、ａ＝55.0、
ｂ＝−9.3、Ｅ10％
１cm＝1.5、PH2.5、エタノール10
％、濁度0.0051）10000を、ダイヤイオンWK
−10.10にSV＝3.20℃で通し、多糖類、蛋白質
等を除いた色素液（Ｌ＝66.8、ａ＝56.6、ｂ＝−
9.8、Ｅ10％
１cm＝1.4、PH2.5、エタノール10％濁度
0.082）を得た。
この色素液にシリカゲル（500ｇ）添加し、25
℃約３時間撹拌過し、脱臭を行つた。この処理
で脱臭色素液を1200（Ｌ＝66.4、ａ＝54.3、ｂ
＝−9.0、Ｅ10％
１cm＝1.0、PH2.5、エタノール10％、
濁度0.021）を得た。
次いで、日東電工製、NTU−35100限外過
膜（分子量10万カツト）にて、７Kg／cm2、流速18
／min26℃で過を行つた。この際0.1％クエ
ン酸（色素安定剤）10％、アルコール水（2000
）を徐々に添加して、過液2800（Ｌ＝
66.6、ａ＝55.2、ｂ＝−9.1、Ｅ10％
１cm＝0.32、PH
2.5、エタノール10％、濁液0.001）を得た。この
色素過液を逆浸透膜（日東電工製、NTR−
7250）20Kg／cm2、25℃、流速５／minで濃縮
し、色素濃縮液（Ｌ＝66.7、ａ＝56.3、ｂ＝−
9.6、Ｅ10％
１cm＝80、PH2.3、濁度0.002）11.2Kgを得
た。この精製色素液で、果汁入り清涼飲料※を調
製した処、未精製色素を使用した果汁入り清涼飲
料では２日目で多くの白色沈澱が生成し、又38℃
保存時、14日で微かに異臭が発生したのに対し
て、精製色素液を使用した果汁飲料は沈澱異臭と
も発生を認めなかつた。
※果汁入り清涼飲料
砂 糖 150ｇ
果糖ぶどう糖液糖 100〃
クエン酸 3.5〃
dl−リンゴ酸 1.0〃
1/5濃縮苺果汁 44〃
ストロベリーエツセンスN0.80 ２〃
色素濃縮液 ２〃
を清水で2000mlとした。
実施例 ２
赤キヤベツ抽出色素液（Ｌ＝66.5、ａ＝55.0、
ｂ＝−9.3、Ｅ10％
１cm＝1.5、PH2.5、エタノール10
％、濁度0.051）1000を、デユライトＳ−761
10にSV＝２で20℃で通し色素液（Ｌ＝66.5、
ａ＝54.8、ｂ＝−9.8、Ｅ10％
１cm＝1.3、PH2.5、エタ
ノール10％、濁度0.01）を得た。
この色素液を、日東電工製、NTU−4220限外
過膜（分画分子量２万カツト）にて、７Kg／
cm2、流速18／min、25℃で過を行つた。この
際0.1％クエン酸／10％アルコール水を徐々に添
加して、過液4300（Ｌ＝67.4、ａ＝53.4、ｂ
＝−10.5、Ｅ10％
１cm＝0.18、エタノール10％、濁度
0.001）を得た。
次いで、この液を日東電工製NTU−7250逆
浸透膜にて20Kg／cm2、25℃、流速５／minで濃
縮し、色素濃縮液（Ｌ＝67.1、ａ＝53.9、ｂ＝−
9.9、Ｅ10％
１cm＝80、PH2.3、濁度0.001）9.8Kgを得
た。
更に、この濃縮液にシリカゲル（富士デビソン
社製、サイロピユートNo.20）50ｇを添加し、１時
間撹拌した。その後0.45μメンブレンフイルター
にて過し、脱臭色素を得た。
この精製色素液で、果汁入り炭酸飲料を調整し
たところ、未精製色素を使用した果汁入り炭酸飲
料では充填時の発泡が激しく、又、２日目で多く
の白色フロツク状沈澱が生成し、38℃、１ケ月保
存で異臭が発生したが、精製色素液使用飲料では
発泡、沈澱、異臭とも発生を認めなかつた。
果汁入り炭酸飲料処方
砂 糖 30ｇ
液 糖 25ｇ
クエン酸（結晶） １ｇ 透明果汁（５倍） ５ｇ
イオン交換水にて100ｇにした後、その40ｇを
プレーンソーダにて200mlとした。
（発明の効果）
異臭のない明度、彩度に優れた赤キヤベツ色素
着色飲料キヤンデーその他の食品を工業的に有利
に収得することができる。[Table] E. Silica gel and/or reduced pressure treatment removes impurities and off-flavor components to the extent that they pose a practical problem. Next, the present invention will be explained in detail using examples. Example 1 Red cabbage extracted pigment liquid (L=66.5, a=55.0,
b=-9.3, E10% 1cm=1.5, PH2.5, ethanol 10
%, turbidity 0.0051) 10000, Diamond Ion WK
-10.10 at SV = 3.20℃ to remove polysaccharides, proteins, etc. (L = 66.8, a = 56.6, b = -
9.8, E10% 1cm=1.4, PH2.5, ethanol 10% turbidity
0.082) was obtained. Add silica gel (500g) to this dye solution and
The mixture was stirred at ℃ for about 3 hours and deodorized. In this process, 1200% of the deodorized dye solution (L=66.4, a=54.3,
=-9.0, E10% 1cm=1.0, PH2.5, ethanol 10%,
A turbidity of 0.021) was obtained. Next, using Nitto Denko's NTU-35100 ultrafiltration membrane (molecular weight 100,000 cuts), the flow rate was 7 Kg/cm 2 and the flow rate was 18.
/min at 26°C. At this time, 0.1% citric acid (pigment stabilizer) 10%, alcoholic water (2000%
) was gradually added to make 2800 (L=
66.6, a=55.2, b=-9.1, E10% 1cm=0.32, PH
2.5, ethanol 10%, turbidity 0.001) was obtained. This dye filtrate is passed through a reverse osmosis membrane (manufactured by Nitto Denko, NTR-).
7250) Concentrate at 20Kg/ cm2 , 25℃, flow rate 5/min to obtain dye concentrate (L=66.7, a=56.3, b=-
9.6, E10% 1cm=80, PH2.3, turbidity 0.002) 11.2Kg was obtained. When a fruit juice-containing soft drink* was prepared using this purified pigment solution, a large amount of white precipitate was formed on the second day in the fruit juice-containing soft drink using the unpurified pigment, and at 38℃
During storage, a slight off-odor occurred after 14 days, whereas the fruit juice drink using the purified pigment liquid did not produce any off-odor due to sedimentation. *Soft drink sugar with fruit juice Sugar 150g Fructose glucose liquid sugar 100〃 Citric acid 3.5〃 DL-malic acid 1.0〃 1/5 concentrated strawberry juice 44〃 Strawberry essence N0.80 2〃 Pigment concentrate 2〃 with 2000ml of clear water did. Example 2 Red cabbage extracted pigment liquid (L = 66.5, a = 55.0,
b=-9.3, E10% 1cm=1.5, PH2.5, ethanol 10
%, turbidity 0.051) 1000, Dulite S-761
10 at 20℃ with SV=2 (L=66.5,
a=54.8, b=-9.8, E10% 1cm=1.3, PH2.5, ethanol 10%, turbidity 0.01). This dye solution was passed through a NTU-4220 ultrafiltration membrane (molecular weight cut off: 20,000 cuts) manufactured by Nitto Denko at 7kg/
The filtration was carried out at 25°C at a flow rate of 18/min. At this time, 0.1% citric acid/10% alcoholic water was gradually added,
=-10.5, E10% 1cm=0.18, ethanol 10%, turbidity
0.001) was obtained. Next, this liquid was concentrated using a Nitto Denko NTU-7250 reverse osmosis membrane at 20 kg/cm 2 , 25°C, and a flow rate of 5/min to obtain a dye concentrate (L = 67.1, a = 53.9, b = -
9.9, E10% 1cm=80, PH2.3, turbidity 0.001) 9.8Kg was obtained. Furthermore, 50 g of silica gel (manufactured by Fuji Davison Co., Ltd., Silopiute No. 20) was added to this concentrated solution, and the mixture was stirred for 1 hour. Thereafter, it was passed through a 0.45μ membrane filter to obtain a deodorized dye. When we prepared a fruit juice-containing carbonated beverage using this purified pigment solution, we found that the fruit juice-containing carbonated beverage using the unpurified pigment produced severe foaming during filling, and a large amount of white floc-like precipitate was formed on the second day. Although a strange odor occurred when stored at ℃ for 1 month, no foaming, precipitation, or odor was observed in the beverage using the purified pigment liquid. Carbonated drink formulation with fruit juice Sugar 30g Liquid Sugar 25g Citric acid (crystals) 1g Clear fruit juice (5 times) 5g Diluted to 100g with ion-exchanged water, then diluted 40g to 200ml with plain soda. (Effects of the Invention) It is possible to industrially advantageously obtain red cabbage colored beverage candy and other foods that are free from off-flavors and have excellent brightness and chroma.
Claims (1)
際して、対象抽出液から陽イオン交換樹脂を用い
て、含有している脂肪、でん粉、パルプ類等を除
去し、ついでこれを限外過膜処理をして、残留
夾雑物中、分子量約20000以上の溶質分子を除去
し、さらにシリカゲルを添加処理する。このよう
にして得た色素を用いることを特徴とする飲料、
ゼリー、キヤンデー、その他食品の着色法。 ２ 赤キヤベツを原料とする色素抽出液の精製に
際して、対象抽出液から陽イオン交換樹脂を用い
て、含有している脂肪、でん粉、パルプ類等を除
去し、ついでシリカゲルを添加処理する。ついで
これを限外過膜処理をして得た色素を用いるこ
とを特徴とする飲料、ゼリー、キヤンデー、その
他食品の着色法。[Claims] 1. When purifying a pigment extract made from red cabbage, fat, starch, pulp, etc. contained in the target extract are removed using a cation exchange resin, and then this is purified. Ultrafiltration treatment is performed to remove solute molecules with a molecular weight of approximately 20,000 or more from the remaining impurities, and silica gel is further added. A beverage characterized by using the pigment obtained in this way,
How to color jelly, candy and other foods. 2. When purifying a pigment extract made from red cabbage, fat, starch, pulp, etc. contained in the target extract are removed using a cation exchange resin, and then silica gel is added. A method for coloring beverages, jellies, candy, and other foods, characterized by using a pigment obtained by subjecting this to ultrafiltration membrane treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59206921A JPS6185166A (en) | 1984-10-01 | 1984-10-01 | Coloring of drink, or such using pigment of red cabbage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59206921A JPS6185166A (en) | 1984-10-01 | 1984-10-01 | Coloring of drink, or such using pigment of red cabbage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6185166A JPS6185166A (en) | 1986-04-30 |
| JPS6332427B2 true JPS6332427B2 (en) | 1988-06-29 |
Family
ID=16531282
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59206921A Granted JPS6185166A (en) | 1984-10-01 | 1984-10-01 | Coloring of drink, or such using pigment of red cabbage |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6185166A (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2001090254A1 (en) | 2000-05-26 | 2001-11-29 | San-Ei Gen F.F.I., Inc. | Deodorized colorant of brassicaceae plant |
| US20080075824A1 (en) * | 2006-09-25 | 2008-03-27 | Wild Flavors, Inc. | Treatment of Plant Juices, Extracts and Pigments |
| JP4749496B1 (en) * | 2010-05-26 | 2011-08-17 | ハウスプラン株式会社 | Seesaw type solar power generator |
| CN102093747B (en) * | 2010-12-22 | 2013-12-18 | 晨光生物科技集团股份有限公司 | Process for producing high color value betalain by utilizing macroporous resin |
| PT2725925T (en) * | 2011-06-30 | 2021-10-04 | Gallo Winery E & J | Natural crystalline colorant and process for production |
| CN102585544B (en) * | 2011-12-23 | 2013-12-18 | 晨光生物科技集团股份有限公司 | Production method of deodorized red cabbage pigment |
| CN102675913B (en) * | 2012-05-18 | 2013-10-30 | 江西国亿生物科技有限公司 | Preparation method of deodorized radish red pigment |
-
1984
- 1984-10-01 JP JP59206921A patent/JPS6185166A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6185166A (en) | 1986-04-30 |
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