KR20030080440A - An edible coloring-agent extracted from Opuntia ficus-indica - Google Patents

Abstract

PURPOSE: Provided is a coloring agent for foods which replaces, in part, nitric or nitrous acid salt generating nitrosamine and carcinogen. The coloring agent is extracted from Opuntia ficus-indica and its main ingredient is betalein. Betacyanin in betalein shows red color and prevents transformation or onset of liver cancer. CONSTITUTION: A method for extracting a coloring agent from Opuntia ficus-indica comprises the steps of: extracting fruits of Opuntia ficus-indica with 30-70% ethanol and 0.1wt.%-1wt,% of citric acid; and concentrating, freezing or powdering the extract.

Description

An edible coloring-agent extracted from Opuntia ficus-indica}

The present invention relates to an edible coloring agent extracted from palm cactus fruit, and more particularly, nitrate, which is a chemical additive mainly used as a coloring agent by containing Opuntia ficus-indica extracts as an edible coloring agent in meat products. Alternatively, since the addition of nitrite can be minimized, the possibility of generating nitrosoamine, which is a carcinogen due to the addition of the nitrate or nitrite, can be partially excluded, and the water-retaining ability of the meat product and the added nitrate or nitrite scavenging agent It relates to an edible colorant extracted from the palm cactus fruit that can simultaneously obtain the effect of.

Currently, nitrates and nitrites are used as coloring agents in domestic as well as foreign countries in manufacturing meat products (hams, cesshams, sausages). The use of such nitrates and nitrites is known to produce nitrous acid as an intermediate product, which reacts with secondary amines to produce a carcinogenic substance called nitrosoamine, as shown below.

Therefore, nitrate or nitrite, which is used as a coloring agent in almost all meat products, is a chemical additive and its amount is strictly regulated in Korea and internationally. For example, in Japan, 70 ppm in residual amounts and 156 ppm in salted meat products and 120 ppm in bacon are strictly regulated in the United States.

The use of such nitrite or nitrate is one of the most vulnerable points of processed meat products, which gives consumers the possibility of causing carcinogens so that consumers still have questions about stability. This is a great barrier to the consumption of meat products. However, if the nitrate or nitrite is not used, the color becomes white, which is aesthetically undesirable. In other words, in order to promote the purchase and consumption of meat products, it is necessary to convert the image of processed meat products into pollution-free and high-quality meat products.

Therefore, if the above-mentioned problems are improved and supplemented as a coloring agent capable of minimizing the use of nitrate or nitrite, the image of the meat product as processed food is expected to be newly improved and the consumption of the meat product is expected to increase.

Accordingly, the inventors of the present invention have tried to solve the above problems, as a result of extracting food coloring from palm cactus fruit, but extracting the pigment using a solvent mixed with citric acid in ethanol in a solvent composition without harm to the human body, When the pigment is used as an active ingredient in meat products, it has been found that the addition of nitrate or nitrite, which is a chemical additive mainly used as a coloring agent, can be minimized.

Accordingly, an object of the present invention is to provide a palm cactus extract that can simultaneously perform the role of an edible coloring agent and nitrate and nitrite scavenging agent in meat products.

FIG. 1 shows the redness (a ^* ) of sausages when nitrite was added and when only the pigment extracted from the palm cactus fruit was added.

The present invention is characterized by extracting an edible colorant which extracts palm cactus fruit into a mixture of 30 to 70% ethanol and 0.1 to 1% by weight citric acid, and concentrates it as a concentrate, ice or dry powder.

In addition, the present invention is characterized by another food coloring agent obtained by the extraction method.

And, the present invention includes a meat product containing the food coloring,

The present invention will be described in more detail as follows.

In the present invention, the addition of the nitrate or nitrite is possible by minimizing the addition of nitrate or nitrite, which is a chemical additive that is currently mainly used as a coloring agent, by containing the extract of Opuntia ficus-indica ( baeknyeoncho) as a food coloring agent in meat products. The carcinogen according to the nitrosoamine (nitrosoamine) can be partly excluded, and relates to a palm cactus extract that has improved water retention and added nitrate or nitrite scavenging effect.

Generally, pigments contained in plants have increased usability not only as raw materials for food additives but also as raw materials for functional foods. In the meat products, it is used as a coloring agent of plants such as paprika, saffran, turmeric, caramel, alkanet, anatoto, carotene, etc. However, most of them depend on imports, and they also have inherent flavor components such as spicy taste and ginger taste in addition to color, so there is a limit to express the taste unique to meat products.

It is a pigment component that shows red color, and the betaine-based component shows an unstable reaction to changes in light, temperature, and pH, so that it is difficult to use it directly for industrial use. Also, in the extraction method of the betaine component, 0.001 to 1 vol. The addition of the oxidizing agent is used as the extraction solvent, so it can be said to be suitable for quantitative analysis, but the composition of the extraction solvent itself is harmful to the human body, so it is not suitable for adding food. Plants containing betaine pigments that can be used in the present invention include palm cactus fruit (baeknyeoncho), red beet, amaranth, bear bear, etc., when using the palm cactus fruit can obtain a more preferable effect.

The palm cactus fruit is extracted with a mixture of 30-70% ethanol and 0.1-1% by weight citric acid, wherein the concentration of the ethanol is less than 30%, the extraction yield is lowered, and the extraction yield is greater than 70%. There is a problem that does not increase significantly, and even in the addition amount of citric acid, the extraction yield is lowered if less than 0.1% by weight, there is a problem that the extraction yield does not significantly increase even if it exceeds 1% by weight.

In addition, the palm cactus fruit extract as described above is used only as a beverage or health supplements, there is no example used as an edible coloring agent of meat products.

The inventors of the present invention have searched for betaine-based natural pigment sources stable to light, temperature and pH as a result, and as a result, betare is highly stable to the fruit of Opuntia ficus-indica native to Jeju Island in Korea. It was found that a large amount of phosphorous natural pigments. In addition, the extraction efficiency of the pigment was verified by using a solvent in which citric acid was mixed with ethanol in the composition of a solvent that is harmless to the human body in extracting the natural pigment as described above. Extraction efficiency similar to that was obtained.

Referring to the method of extracting food coloring from the palm cactus fruit of the present invention.

First, after removing the seed of the cactus fruit, the pulp is finely crushed using Carter, and then immersed in a mixture of 30 to 70% ethanol and 0.1 to 1% by weight citric acid, at 25 ° C. for a certain period of time, preferably 12 hours The extract obtained by extraction is concentrated or dried to be used as an active ingredient of an edible coloring agent in powder form.

In addition, there is another extraction method included in the present invention, there is a method of extracting the raw material itself by finely chopped, but in any case may be used immediately, but it is better to use the extract by filtration, concentrated or frozen for long-term preservation ( Ice) or dry powder.

The extract extracted in the above manner can be added to the processed foods such as meat products as a liquid as an active ingredient of the food coloring agent as it is, according to the concentration, in the case of meat products to prevent the temperature rises and to prevent water separation and improve the water repellency Ice water should be added in order to make it more convenient to leave the extract as a frozen dessert, and can also increase the value of the product by using as an instant powder.

When the powder is prepared and used, there are spray drying or freeze drying. Spray drying is spray drying at a high temperature of 200 ℃, which has the advantage that the cost is less than lyophilization and takes less time in industrialization, but the sample recovery rate is lower than lyophilization.

Another method, lyophilization, which is performed at about -60 ° C., has a disadvantage in that it takes longer than spray drying, but has a high sample recovery rate. In addition, it is preferable to freeze-dried because the nature of the natural pigment is mostly water-soluble weak to heat and light temperature.

At this time, the extract extracted from palm cactus fruit is preferably contained in the processed food, such as meat products, as described above in the liquid, frozen or powdered form as 0.02 to 1% by weight, if the content is less than 0.02% by weight, the color development effect is less If it exceeds 1% by weight, the color tends to be too dark. That is, there is a feature that can produce a variety of colors from pale red to dark red or red grapes. Betalain, a pigment component of palm cactus fruit, can produce a variety of colors from red to purple.The content of these ingredients is large because it consists of red betacyanin and yellow betazethin. By adjusting the processed foods such as meat products having a desired chromaticity can be prepared.

In the preparation of meat products such as hams, sausages, and bacon using the palm cactus fruit extract, salt, sugar, and prague powder, which are commonly used in a mixture mixture with the above food coloring agent 50% of the amount can be used together. Depending on the type of sausage, black pepper, paprika, garlic powder, nutmeg, sage, caraway seed and fennel seed Ordinary spices, such as) can also be used.

Plant extracts containing such betaine pigments can minimize or replace the addition of chemical additives, such as nitrates or nitrites, when applied to conventional processed meat products, in particular of nitrisoamines known as carcinogens. The possibility of generation can be excluded.

In addition, it can be used as an edible coloring agent for processed meat products and ice creams, and can be mass-produced in farms, contributing to improving farm incomes. Very useful.

Although this invention is demonstrated in detail based on an Example, this invention is not limited to an Example.

Production Example

Seeds were removed and 100 g of crushed palm cactus fruit was added to 1 L of a solution consisting of 50% ethanol and 0.5% citric acid, extracted for 12 hours at 25 ° C. to obtain a betaine pigment, followed by rapid freezing at -75 ° C. After freezing and drying, the freeze dryer (C-DM3, Cheil Science) was gradually lyophilized to 25 ° C.

Examples 1-3 and Comparative Examples 1-7

The lean meat containing betaine pigment and nitrite (nitrite, NO ₂ ) prepared by the above preparation and additionally chitosan, pyrophosphate and seasoning spices, nutmeg, allspice, lean meat containing garlic 80%, fat 20% of the sausage was prepared by a conventional sausage processing method, the content of the components used is shown in Table 1 below.

division Nitrite ¹⁾ (ppm) Palm cactus pigment ²⁾ (by weight) β-cyclodextrin (parts by weight) Chitosan ³⁾ (parts by weight) Pyrophosphate (parts by weight) ⁴⁾ (by weight) Example One 75 0.02 - - - 10.06 2 75 0.02 0.02 0.2 0.2 10.06 3 75 0.02 0.02 0.2 10.06 Comparative example One 150 - - - - 10.06 2 75 - - - - 10.06 3 75 - 0.02 10.06 4 75 - - 0.2 10.06 5 75 - - - 0.2 10.06 6 75 - 0.02 0.2 - 10.06 7 75 - 0.02 0.2 0.2 10.06 The amount used represents the amount of each ingredient added based on 100 parts by weight of meat used. ¹⁾ Contains 1.8 wt% and 0.05 wt% of NaCl and vitamin C. ³⁾ Pigment extracted from palm cactus fruit prepared according to the preparation example. ³⁾ Water-soluble chitosan (MW 130,000), Easy Life Science Co., Ltd. ⁴⁾ 10 parts by weight of ice, 0.02 parts by weight of garlic powder, 0.02 parts by weight of nutmeg, 0.02 parts by weight of allspice.

The amount of nitrite shown in Table 1 is an amount usually added when manufacturing meat products, and it is important that the legal residual capacity (70 ppm) should not be exceeded. In addition, it was compared with the addition of palm cactus pigment using β-cyclodextrin, chitosan and pyrophosphate, which are believed to contribute to stabilization of water and color as a specific additive.

Experimental Example 1

Sausages containing 0.01% (T1), 0.015% (T2), and 0.03% (T3) of palm cactus pigments prepared according to the above preparations without nitrites, and 150 ppm (C) of nitrite were used. By measuring the redness (a ^* ) according to the content of the pigment prepared according to the method of the present invention is shown in the accompanying drawings Figure 1, the standard error is 0.09, the alphabet letters represented by a, b, c and d is the error Valid in the range p <0.05.

As shown in FIG. 1, the sausage (C) to which nitrite is added has a red color of about 14.0, but the sausage (T1, T2, and T3) to which the pigment is only extracted from the palm cactus without nitrite is added (T1, T2, and T3). (a ^* ) is about 7.0, it can be seen that the palm cactus pigment alone has a limit in the color development effect.

In addition, increasing the concentration of pigment extracted from palm cactus did not have a significant effect on redness (a ^* ). Since the natural pigment of palm cactus is water-soluble, it may not have a color development effect by smoking or cooking. In addition, it seems to prove that the protein is not able to bind with protein and is lost. This is combined with the water-soluble protein of myoglobin, which is a hemoglobin in meat products, to show red color. It seems to reflect the need for intermediate media to combine them.

Experimental Example 2

Using the sausage prepared according to Examples 1 to 3 and Comparative Examples 1 to 7 was measured the color, water holding capacity and nitrite scavenging power by the following method, the results are shown in Table 2 below.

<Measurement of chromaticity>

In the Minolta R200b C light source, the standard color L (brightness), a (redness), and b (yellowness) were 92, 0.31, and 0.3, respectively.

<Measurement of water holding power of processed meat products>

The measurement method is a pressure filter paper area method, and 2 g of the sample is placed on a filter paper (Whatman No. 2), pressurized at a pressure of 10 kg / cm ² for 1 minute, and then the area of water spread on the filter paper is measured with a planimeter. After the measurement, the water holding capacity was calculated by the following Equation 1.

Holding power (%) = A- B / A × 100

In Equation 1, A represents the total area of the filter paper, and B represents the area of moisture produced by the meat product.

<Nitrite scavenging ability measurement>

The residual amount in the product is NO ₂ ^- and it should be 70 ppm or less, and the use of nitrite more than necessary will cause greening, and if it is insufficient, it will be discolored. In the present invention, the residual amount of the finished product to the amount of nitrite added was measured to show the nitrite scavenging ability.

Measurement of nitrite ion:

After crushing, crushed in a mortar and pestle (the pulverized sample should be stored in the refrigerator and measured within 24 hours after crushing). 5 g of a 50 ml beaker is taken, followed by adding a small amount of warmed distilled water at 80 ° C. Grinded with a glass rod and then injected into a 200 ml volumetric flask, at which time the amount of liquid in the flask was 150 ml or less.

10 ml of 0.5N NaOH solution was added thereto and mixed well. Then, 10 ml of 12% zinc sulfate solution was added and mixed well. The flask was wrapped with aluminum foil and heated for 45 minutes while shaking in an 80 ° C. constant temperature water bath.

The flask was quenched with ice and tap water to room temperature, 20 ml of 10% ammonium acetate buffer was added and the remainder was added to 200 ml with distilled water, followed by agitation. The filtered filtrate was used as a test solution.

10 ml of the test solution was placed in a test tube with a hole pipette, and then shaken well by adding 1 ml of the coloring reagents a and b, respectively, and absorbance was measured at 540 nm after 60 minutes.

Color Reagent:

A. Color Reagent A (Sulfanilamide: C ₆ H ₈ N ₂ O ₂ S solution)

1.0 g of Sulfanilamide is dissolved in 100 ml of 10% hydrochloric acid and stored in a brown bottle.

B. Color reagent B solution (N- (1-Naphthylethylenediamine) Dihydrochloride; C ₁₀ H ₇ HNCH ₂ NH ₂ 2HCl = 259.19)

0.12 g of naphthylethylenediamine dihydrochloride (N- (1-Naphthylethylenediamine) Dihydrochloride; C ₁₀ H ₇ HNCH ₂ NH ₂ 2HCl) is dissolved in 100 ml of distilled water and stored in a brown bottle.

Measurement of turbidity:

Filtrates sometimes become turbid, in which case measurements of turbidity measured in the same way should be excluded. That is, take 10 ml of the sample solution, add 1 ml of solution a, add 1 ml of distilled water instead of solution b, measure the absorbance at 540 nm, and subtract it from the initial absorbance measurement to obtain the absorbance of pure nitrite ions. Lose.

Calculation:

The concentration (ppm) of nitrite ion was obtained by the following equation.

In Equation 2, A is the nitrite ion concentration obtained by substituting the measured value of the sample into the equation of the calibration curve.

Brightness (L-ga) Redness (a-ga) Yellow degree (b-ga) Conservative NO ₂ ^- Example One 66.82 cd 15.22 bc 8.48 cd 58.89 abc 20.80 f 2 70.22 a 14.42 e 8.48 cd 57.03 abcd 20.68 f 3 64.85 fg 15.87 a 8.92 a 59.73 ab 18.75 g Comparative example One 66.15 de 15.32 b 8.83 a 50.47 e 69.65 a 2 65.17 efg 15.45 b 8.50 cd 50.97 e 24.68 cd 3 65.95 def 14.93 cd 8.53 bcd 54.67 bcde 26.30 bc 4 64.60 g 15.88 a 8.70 abc 58.18 abc 27.50 b 5 67.45 c 14.83 d 8.37 d 52.50 de 22.53 ef 6 66.17 de 15.15 bcd 8.82 ab 61.06 a 24.35 de 7 68.77 b 13.90 f 8.50 cd 54.46 cde 21.63 f F- ¹ 21.13 23.59 3.37 4.29 519.64 LSD (0.01) ²⁾ 1.10 0.36 0.29 5.14 1.91 1) F-value indicates statistical significance between treatments. 2) LSD indicates minimum difference between treatments.-The same letters in the table indicate that there is no significant difference in treatment intervals, and that there are significant differences.

Table 2 shows the color, the water holding power, and the residual amount of nitrite, which appear in the brightness, redness, and yellowness of the sausage.

In the case of meat products, nitrates and nitrites are used to show redness close to the color of growth. As shown in the above experimental results, nitrites from 150 ppm (Comparative Example 1) to 75 ppm (Examples 1 to 1). It can be seen that there is almost no change in redness even if it is reduced by 50% in 3 and Comparative Examples 1 to 7).

The water holding capacity of Example 1 of the present invention without adding β-cyclodextrin, chitosan and pyrophosphate was compared to Comparative Examples 1 and 2, and the water holding power of Example 1 of the present invention was β-cyclodextrin, chitosan and pyrophosphate. Similar or higher than Examples 2 to 3 and Comparative Examples 3 to 7 were added. That is, it can be seen that the addition of the pigment extracted from the palm cactus fruit of the present invention can contribute to the improvement of the water holding power of the meat product.

The content of nitrous acid remaining in the meat products can be removed by up to 53% when compared with Examples 1 to 3 and Comparative Examples 2 to 7 using the same amount of nitrite, when adding the pigment extracted from the palm cactus fruit of the present invention High nitrite scavenging effect could be expected.

In other words, it can be seen that the embodiment of the present invention with the addition of palm cactus pigment is the most excellent in view of the redness, water holding power, and residual amount of nitrite of the sausage as a finished product.

Therefore, the palm cactus pigment according to the present invention can produce a variety of color products by reducing the amount of nitrite used, it is excellent in water retention and scavenging effect of nitrite, minimizing the use of nitrate and nitrite It is possible to significantly reduce the risk of formation of carcinogen nitrosoamine.

As described above, the food coloring agent containing the pigment extracted from the palm cactus of the present invention, in particular betarain (betarain) pigment as an active ingredient can minimize or exclude the use of nitrate or nitrite as a chemical additive, which is a carcinogen nitro It is possible to significantly reduce the possibility of the generation of soamine, which may contribute to the safety of meat products, and because the beta cyanin component, which is red in the betalane, has experimental evidence that it does not have translocation or expression of liver cancer, meat products The use of E can be complementary and can serve as a functional food, with the effect of pollution-free and improved product quality.

In addition, since it can be used as an edible coloring agent not only for meat products, but also for confectionery and ice cream, there is a characteristic that not only products but also pigments of palm cactus fruit can be commercialized.

On the other hand, farms can be mass-produced only by controlling the temperature, thereby contributing to the improvement of farm income, and the extraction residues left after extracting the pigments are very useful in terms of recycling to animal feed or other functional foods.

Claims (3)

Opuntia ficus-indica ( Ountia ficus-indica ) is extracted with a mixture of 30 to 70% ethanol and 0.1 to 1% citric acid (citric acid) to extract the edible coloring agent characterized in that the concentrate, ice or dry powder . An food coloring and nitrite scavenging agent, characterized in that it contains a food coloring extracted by the method of claim 1. Meat product characterized in that it contains food coloring extracted by the method of claim 1.