WO2020111165A1 - Composition for suppressing anthocyanin coloring-material deterioration - Google Patents

Abstract

The present invention addresses the problem of providing a technique for suppressing the deterioration of an anthocyanin coloring-material which can be applied to various products such as food and beverages and a coloring-material composition such as a coloring-material preparation. The present invention is a composition for suppressing anthocyanin coloring-material deterioration, the composition containing a brewed product as an effective component. The present invention is also a technique for suppressing anthocyanin coloring-material deterioration, the technique being characterized in that, in a step for producing a coloring-material composition or a product including an anthocyanin coloring-material, a step for containing or blending the brewed product is performed.

Description

Composition for suppressing fading of anthocyanin dye

The present invention relates to a composition for suppressing fading of anthocyanin dye and a method for suppressing fading of anthocyanin dye.

Anthocyanin pigments are natural pigment compounds derived from plant raw materials that exhibit colors such as red, blue, and purple, and have overlapped with the recent consumer's desire for safety, and many foods, drinks, cosmetics, quasi-drugs, pharmaceuticals, etc. It is used as an excellent pigment material in the field.
However, anthocyanin dyes have the property of rapidly fading due to light, heat, etc., and there has been a demand for a technique for improving coloration stability suitable for storage and processing.

As conventional antioxidants for general anthocyanin dyes, L-ascorbic acid, α-tocophenol, rutin and the like are known.
In addition, as an anti-fading agent for anthocyanin dyes mainly contained in foods, an example using yeast extract has been reported (Patent Document 1).

JP, 2008-023323, A

Conventional techniques for suppressing fading of anthocyanin dyes are not sufficient. For example, an appropriate amount of L-ascorbic acid has its effect, but an excessive amount of L-ascorbic acid causes discoloration of anthocyanin. Furthermore, L-ascorbic acid causes deterioration odor in beverages. Further, α-tocophenol, rutin, etc. are hardly soluble in water and are not suitable for use in stabilizing dyes in food and drink.
In addition, the effect of suppressing the discoloration of the anthocyanin dye by the yeast extract cannot be said to be sufficient, and the effect of sufficiently enduring the heating and storage during the production of the product containing the anthocyanin dye cannot be expected. Specifically, as a test example in the specification, a stability test of purple sweet potato pigments containing yeast extract was performed, and in the abuse test criteria of this test, differences from the control group with no additive could be detected. In other words, the effect of improving the stability of the anthocyanin dye and the effect of suppressing fading by the yeast extract were not confirmed.

Furthermore, no conventional anthocyanin-based antioxidant or anti-fading agent has been found to exhibit sufficient anti-fading effect in the presence of alcohol.

The present invention has been made in view of the circumstances of the above-mentioned prior art, and the problem is to suppress the fading of anthocyanin-based pigments that can be applied to various products such as pigment compositions such as pigment preparations and foods and drinks. The purpose is to provide technology.

In the situation of the above-mentioned conventional art, the present inventors have earnestly studied, and then conceived to add the sake lees extract to an anthocyanin pigment-containing beverage. When the stability test of the anthocyanin-based pigment was evaluated for the beverage, it was surprisingly found that the stability of the anthocyanin-based pigment in the beverage was significantly improved, and the fading related to light resistance and heat resistance was suppressed. ..
Further, the inventors of the present invention further studied, and found that the phenomenon is a phenomenon that is commonly exhibited in shochu lees extract using potatoes as a raw material, but is not exhibited by yeast extract. ..
From these findings, the inventors of the present invention, the fading inhibition of the anthocyanin pigment according to the present invention is not exerted by a compound or the like derived from the microorganism itself such as yeast, but a brewed product obtained by the action of a brewing microorganism. It was found that this is an action exerted by the compositional characteristics of. Further, the present inventors have found that the fading-inhibiting action of the anthocyanin-based pigment possessed by the brewed product is a strong action that is sufficiently exerted even in alcoholic beverages, which was difficult with the conventional techniques.
Furthermore, when the present inventors conducted a study, it was confirmed that the fading-inhibiting action of the anthocyanin-based pigment possessed by the brewed product could be widely exerted on various anthocyanin-based pigments from various plants. ..

The present inventors have completed the present invention based on the above findings. The present invention specifically relates to the invention described below.
[Item 1]
A composition for suppressing fading of anthocyanin dye, which comprises a brewed product as an active ingredient.
[Item 2]
Item 2. The composition for suppressing fading of anthocyanin dye according to Item 1, wherein the brewed product is a brewed product of Aspergillus or yeast.
[Item 3]
Item 3. The composition for suppressing fading of anthocyanin dye according to Item 1 or 2, wherein the raw material of the brewed product is derived from a plant.
[Item 4]
Item 4. The composition for suppressing fading of anthocyanin dye according to any one of Items 1 to 3, wherein the brewed product is sake lees or shochu lees, or an extract thereof.
[Item 5]
Item 5. A method for producing a composition for suppressing fading of anthocyanin dye, comprising the step of incorporating or blending the brewed product according to any one of Items 1 to 4 as an active ingredient.
[Item 6]
A method for suppressing fading of anthocyanin dye,
The method for suppressing discoloration, which comprises the step of incorporating or blending the brewed product according to any one of Items 1 to 4 in the step of producing a pigment composition or product containing an anthocyanin pigment.
[Item 7]
Item 5. A dye composition or product containing an anthocyanin dye, which comprises the composition for suppressing fading according to any one of Items 1 to 4.
[Item 8]
Item 8. The product according to Item 7, wherein the product is a food or drink, a cosmetic product, a pharmaceutical product, a quasi drug, a daily hygiene product, or a feed.
[Item 9]
Item 9. The product according to Item 7 or 8, which contains 0.0005 to 5 mass% of the brewed product in terms of solid content.
[Item 10]
A method for producing a pigment composition or a product containing an anthocyanin pigment,
Item 5. The production method including the step of incorporating or blending the composition for suppressing fading according to any one of Items 1 to 4.
[Item 11]
Item 11. The method according to Item 10, wherein the product is a food or drink, a cosmetic product, a pharmaceutical product, a quasi drug, a daily necessities for hygiene, or a feed.

According to the present invention, it is possible to provide a technique for suppressing fading of an anthocyanin-based pigment that can be applied to various compositions such as pigment compositions such as pigment preparations and foods and drinks.

It is the figure which showed the result of the pigment residual rate of the anthocyanin type pigment after a test in the stability test of the drink which mix|blended the sake lees extract which concerns on Experimental example 1. FIG. 1A: Result diagram of light resistance test 2. FIG. 1B: Result diagram of light resistance test 1. FIG. 1C: Result of heat resistance test.

It is the figure which showed the result of the pigment residual ratio of the anthocyanin type pigment after a test in the stability test of the drink which mix|blended the shochu lees extract according to Experimental example 3. FIG. 2A: Result diagram of light resistance test 2. FIG. 2B: Result of heat resistance test.

It is a photograph image figure which showed the observation result of the drink test liquid with which the glass bottle was filled in the stability test of the drink which mix|blended the shochu lees extract according to Experimental example 3.

It is a figure which showed the result of the dye residual rate of the anthocyanin type dye after a test in the stability test of the drink which mix|blended the yeast extract which concerns on Experimental example 4. The figure is a result diagram of the heat resistance test.

It is a photograph image figure which showed the observation result of the drink test liquid with which the sample bottle was filled in the stability test of the drink which mix|blended the yeast extract which concerns on Experimental example 5.

The present invention relates to a technique for suppressing fading of anthocyanin dye. Hereinafter, embodiments of the present invention will be described in detail.
The technical scope of the present invention is not limited to the mode including all the configurations described below. Further, the technical scope of the present invention does not exclude an aspect including a configuration other than the configurations described below.
The present application is an application with priority claim based on Japanese Patent Application No. 2018-222991 filed in Japan by the present applicant, the entire contents of which are incorporated into the present application by reference.

1. Suppressing discoloration composition anthocyanin pigments present invention includes invention relates suppressing discoloration composition applicable anthocyanin pigments to various products.
The composition for suppressing fading according to the present invention is a composition containing a brewed product as its active ingredient. That is, the present invention includes an invention relating to a composition for suppressing fading of anthocyanin dye, which comprises a brewed product as an active ingredient.
In the present specification, the brewed product or a composition containing the brewed product is mainly described with the term "fading inhibiting composition", but the term "fading inhibiting composition" is referred to as "fading inhibitor". It is possible to read by replacing.

[Brewed products (active ingredients)]
In the discoloration suppressing composition (or discoloration suppressing agent) according to the present invention, the discoloration suppressing function of the anthocyanin dye is exhibited due to the compositional characteristics of the components contained in the brewed product.
Here, in the present specification, the “brewed product” means a food and drink composition produced by utilizing the action of a microorganism and its by-product. The raw material of the brewed product is not particularly limited, and examples thereof include cereals (eg, rice, wheat, beans, corn, buckwheat, etc.), potatoes (eg, sweet potato, potatoes, etc.), plants such as fruits, vegetables, malt, sugar and the like. Examples of the raw material include animal-derived raw materials such as milk, seafood, and meat. Here, as the grain, grain seeds can be preferably used. Further, as the potato, an underground storage section of the potato can be preferably used.
In addition, the type of microorganisms is not particularly limited as long as the brewed product produced has an anthocyanin pigment fading-inhibiting action as described below, but, for example, koji mold, which is a brewing microorganism, yeast, etc. are used. The composition produced by the above method can be preferably mentioned.
Here, the action of the microorganism refers to the action of changing the composition of the raw material when the microorganism is cultured in the presence of the raw material. The action of the microorganism is not particularly limited as long as the effect of the present invention can be obtained, and specifically, it refers to the overall action of the microorganism such as fermentation, saccharification, decomposition and metabolism.
Here, the brewed product includes a brewing liquid (a composition contained in the brewing liquid) obtained by the brewing process. In addition, the brewed product includes the brewed meal obtained in the above brewing process. Further, the brewed product includes an extract of brewed meal.
Further, as a brewed product according to the present invention, a composition obtained by allowing a microorganism to act on a plant-derived material can be preferably cited. That is, as the brewed product according to the present invention, a brewed product whose raw material is plant-derived can be preferably mentioned.

Further, as the brewed product according to the present invention, a composition (a brewed product of koji mold or yeast) obtained by allowing a microorganism containing koji mold or yeast to act on the raw material can be preferably cited.
Further, in the present invention, the active ingredient that exhibits the fading-inhibiting function of the anthocyanin pigment by the action of koji mold or yeast on the raw material is included in the brewed product, and the action of both koji mold and yeast microorganisms. In the case of using, the fading-inhibiting function will be more clearly exhibited by the suitable change of the composition constituting the raw material. That is, as the brewed product according to the present invention, brewed products of koji mold and yeast can be preferably mentioned.

As a particularly preferable embodiment as the brewed product, for example, the raw material (for example, plant-derived raw material such as grains, potatoes, fruits, vegetables, malt, sugar raw material, etc.) is obtained by acting a microorganism containing yeast. The composition (for example, liquor) and the brewed lees thereof (for example, brewed lees of liquor) can be mentioned. Further, the extract of the brewed meal can be preferably mentioned.
Further, as the brewed product according to the present invention, a composition (for example, vinegar, soy sauce, etc.) obtained by allowing another microorganism to act on the raw material in addition to yeast and koji mold, and brewed lees (vinegar) Brewed lees of soy sauce, brewed lees of soy sauce) are also included.

Brewed lees For the composition for suppressing discoloration according to the present invention, it is preferable to use brewed lees as the active ingredient from the viewpoint of the potency as the active ingredient and the availability of raw materials. In particular, brewed lees of alcoholic beverages can be preferably used.
Here, examples of the brewer's lees of liquor include brewer's lees obtained after separation of a brewing liquid containing alcohol as a main component in a liquor production process utilizing alcohol fermentation of yeast. As a preferred embodiment, there can be mentioned brewed meal in the production of alcoholic beverages utilizing the saccharification of Aspergillus and alcohol fermentation of yeast. Further, as a more preferred embodiment, there can be mentioned a brewer's meal obtained after separation of a brewing liquid containing alcohol as a main component in a liquor production process utilizing saccharification of Aspergillus and alcohol fermentation of yeast. As an example of the embodiment, sake lees obtained in the production process of sake, shochu lees obtained in the production process of shochu, and the like can be particularly preferably mentioned.
In the present specification, examples of the “sake lees” include the residue (solid content including liquid) obtained after separating sake from mash (moromi) obtained by reacting steamed rice with koji mold and yeast. In addition, examples of "shochu shochu" include residues (solid content and liquid) left after alcohol distillation of mash (moromi) obtained by allowing koji mold and yeast to act on raw materials such as grains and potatoes. .. As the shochu lees, any of grain shochu lees made from grains such as rice and wheat and potato shochu lees made from potatoes such as sweet potato can be preferably used.
The brewed meal according to the present invention includes, in addition to the brewed meal itself as a raw material, a processed product obtained by subjecting the brewed meal to some processing treatment. Examples include, but are not particularly limited to, pulverized products, paste products, puree products, dried products, powder products, heat-treated products, frozen processed products, various physical processed products, various chemical processed products. Various processed products such as products and various enzyme-treated products are included.

Brewed lees extract The bleached lees extract can be preferably used as an active ingredient of the composition for fading suppression according to the present invention. Depending on the aspect of the pigment preparation or the final product that is the subject of inclusion of the brewed product of the present invention, in the case where the aspect in which the extract of brewed meal is included in the liquid is preferable to the aspect in which the brewed meal itself is included as the solid content. There is.
As the extract, it is particularly preferable to use an extract of brewed lees of alcoholic beverages (extract of sake lees, extract of shochu lees, etc.).
The extract can be obtained by performing an extraction operation from brewed meal. Here, the brewed meal used for the extraction can be extracted as it is. In addition, although not particularly limited to these, it is also possible to use those that have been crushed, crushed, crushed, pulverized, etc., if desired. Further, it is also possible to perform a further extraction operation (re-extraction operation) from the extraction residue after performing the extraction once.

The extraction step can be performed by a normal extraction operation. For example, the extraction can be performed by a general extraction operation such as immersion extraction or drip extraction, but the extraction operation is not particularly limited thereto.
As the extract of the brewed product, an extract obtained by using a water-soluble solvent can be preferably mentioned. The water-soluble solvent used in the extraction step is not particularly limited as long as it is a solvent capable of extracting the water-soluble component, and any solvent substantially recognized as an aqueous solution can be used.
It is preferable to use water as the extraction solvent. As the water, it is preferable to use purified water, distilled water, ultrapure water, or the like, but it is not particularly limited thereto, and as long as it is water of a grade used for food and drink production, pigment preparations, etc., It can be used as a solvent without any problem. Further, the solvent is not particularly limited as long as it is a water-soluble solvent that can obtain the effects of the present invention, but an aqueous solution containing various salts, organic acids, saccharides, pH adjusters, pH buffers, lower alcohols, etc. It is also possible to use.
It is also possible to use an aqueous solution containing alcohol as an extraction solvent. For example, an extraction solvent having an alcohol content of about 1 to 80% (v/v), preferably about 1 to 50% (v/v) is suitable. Here, the type of hydrous alcohol or the type of alcohol that can be adopted as the alcohol is not particularly limited as long as the effects of the present invention can be obtained, and examples thereof include lower alcohols having 1 to 4 carbon atoms. Preferable is ethanol.

The amount of the extraction solvent used with respect to the raw material can be, for example, 0.1 to 1000 parts by mass, or 0.2 to 500 parts by mass with respect to 1 part by mass of the raw material, and preferably 0 with respect to 1 part by mass of the raw material. It is possible to use from 0.5 to 100 parts by weight of solvent. It is particularly preferable to use 1 to 50 parts by mass of the solvent per 1 part by mass of the raw material as an efficient extraction condition of the active ingredient.
The extraction conditions include, for example, 1 to 100° C. at normal pressure, and preferably a temperature condition of about 5 to 90° C. As an efficient extraction condition of the active ingredient, it is particularly preferable to carry out the extraction at a temperature of 10 to 60°C.
The extraction time can be appropriately determined in consideration of conditions such as temperature. For example, it may be about 1 minute to several days, and 5 minutes to 12 hours, preferably 10 minutes to 6 hours can be mentioned as an efficient extraction condition of the active ingredient.

[Anthocyanin dye (target for fading suppression)]
In the composition for suppressing fading according to the present invention, the fading suppressing function of the anthocyanin-based pigment is exhibited due to the compositional characteristics of the components contained in the brewed product. Here, the fading-inhibiting function is exerted by imparting stability to the compound structure constituting the anthocyanin-based pigment in the state of the composition containing the brewed product and the anthocyanin-based pigment.
Here, in the present specification, the "anthocyanin-based pigment" is a natural pigment compound derived from a plant raw material exhibiting a color tone such as red, blue, and purple, and a sugar molecule (for example, glucose, galactose, anthocyanidin aglycone, (Rhamnose, etc.) refers to a glycoside compound bound thereto. In addition to the sugar molecule, an organic acid (for example, sinapinic acid, caffeic acid, succinic acid, malonic acid, etc.) may bind to form an acylated anthocyanin. With respect to the structure of anthocyanin compounds, there are many molecular species having different modification modes depending on the combination of the type of aglycone, the type and binding position of a sugar molecule, the presence or absence of an organic acid and the type and binding position. The anthocyanin compounds differ in color tone and the like due to the difference in their structures, but have common structural features in terms of anthocyanidin glycoside structure.

Examples of the anthocyanin pigments are not particularly limited to these, and for example, colored sweet potato pigments, red radish pigments, red cabbage pigments, grape juice pigments, grape skin pigments, colored potato pigments, purple corn pigments, and sturgeon beans. Pigments, Black Bean Pigments, Elderberry Pigments, Cranberry Pigments, Gooseberry Pigments, Salmon Berry Pigments, Strawberry Pigments, Cherry Pigments, Dark Sweet Cherry Pigments, Timbleberry Pigments, Duberry Pigments, Hibiscus Pigments, Huckleberry Pigments, Black Currant Pigments, Black Berry dye, red currant dye, loganberry dye, plum dye, blueberry dye, boysenberry dye, white berry dye, mulberry dye, morello cherry dye, raspberry dye, perilla dye, red rice dye, purple carrot dye, etc. Can be mentioned. In addition, a mixed dye composition containing two or more selected from these may also be mentioned.
As a target of the composition for suppressing discoloration according to the present invention, a colored sweet potato dye that is an acylated anthocyanin (for example, a purple sweet potato dye), a red radish dye, a red cabbage dye, a purple carrot dye, and the like can be preferably mentioned. it can.
Specific examples of the form of the anthocyanin pigment include pigment compositions such as pigment preparations and pigment extracts, and pigment compositions such as fruit juice and vegetable juice are also included here.

The composition for suppressing fading according to the present invention is a composition having a function of imparting stability to an anthocyanin dye due to its compositional characteristics. Here, the “stability-imparting function” refers to a function of stabilizing the compound structure of the anthocyanin dye to suppress decomposition and structural change, and preventing fading and color tone change.
Specifically, it refers to a function of exhibiting functions such as improvement of residual ratio of dye and prevention of change in color tone when a composition containing the anti-fading composition according to the present invention and a composition containing an anthocyanin dye is prepared. For example, a pigment composition is prepared which is less likely to lose its color forming properties even after being subjected to heat treatment (eg, manufacturing, processing, cooking, etc.) and storage (eg, high temperature storage, display under light irradiation condition, etc.). It becomes possible.
The composition for suppressing discoloration according to the present invention has a stability-imparting function in terms of stability of anthocyanin-based dye, in terms of imparting light resistance or heat resistance, preferably both imparting light resistance and heat resistance. It is a composition.
Here, as the light resistance imparting function of the composition for suppressing fading according to the present invention, the anthocyanin dye is stably maintained even when light is irradiated in a wide wavelength range from the ultraviolet light range to the visible light range. There are functions that enable such things.
Further, the heat resistance imparting function of the composition for suppressing discoloration according to the present invention makes it possible to stably maintain the anthocyanin dye even when it is stored in a high temperature state near 50° C. for a long time. The functions can be mentioned.

Stability imparting function index Stability imparting function to the anthocyanin dye of the composition for fading suppression according to the present invention is widely applicable to various types of anthocyanin dyes, as an example, purple sweet potato It is possible to evaluate and specify the measured value relating to the residual ratio of the dye or the change in color tone after the stability test to the anthocyanin dye derived from the dye as an index.
Here, the purple sweet potato pigment-derived anthocyanin pigment is an anthocyanin pigment obtained by extracting from the root root of sweet potato (Ipomoea batatas), containing cyanidin acyl glucoside and paeonidine acyl glucoside as main components, and a citrate buffer solution ( A dye composition having a maximum absorption wavelength of 520 to 540 nm at pH 3.0).
In the present invention, the purple sweet potato pigment was used as an evaluation standard because the harvest time is almost the same depending on the variety and the composition is relatively uniform.

(Indicator for heat resistance)
The composition for suppressing fading of anthocyanin dye according to the present invention has a difference in the residual ratio of the anthocyanin dye due to the presence or absence of a brewed product in the dye composition when measured by the method described in (A) below. It is preferable that it is a certain value or more.
That is, the composition for suppressing fading of anthocyanin dye according to the present invention has the following features:
(A) Color value E ^10% _{1 cm} value Contains 0.03% by mass of 80 ^% converted sweet potato pigment, 0.01% by mass of brewed product in terms of solid content, and adjusted to Brix 10° with fructose-glucose liquid sugar. In addition, when a test solution which is an aqueous solution adjusted to pH 3.0 is prepared and the test solution is stored in a dark place and 50° C. for 14 days, the following formula (1) is satisfied:
Formula (1): X ₁ −X ₀ ≧10
Here, X ₁ in the formula (1) represents the dye residual rate (%) of the test solution after storage in the stability test (storage in a dark place and 50° C. for 14 days). In addition, for X ₀ , a test solution was prepared in the same manner as above except that the brewed product was not added, and the stability test (storage in a dark place and 50° C. for 14 days) was performed in the same manner as above. The dye residual rate (%) of the test liquid after storage is shown when the test was performed.
Here, as the value on the right side in the formula (1), 10 can be mentioned, but when it is preferably 12, more preferably 15, still more preferably 17, still more preferably 18, it shows dye stability. A more suitable value is shown.

The anthocyanin dye fading-inhibiting composition according to the present invention has a color difference ΔE before and after the stability test depending on the presence or absence of a brewed product in the pigment composition, when measured by the method described in (B) below. It is preferable that the difference between the values is a certain value or more.
That is, the composition for suppressing fading of anthocyanin dye according to the present invention has the following features:
(B) When the test solution prepared in the same manner as in (A) above was stored in the dark and at 50° C. for 14 days, the following formula (2) was satisfied:
Formula (2): Y ₀ −Y ₁ ≧2
Here, Y ₁ in the formula (2) represents the color difference ΔE value between the test solution before storage and the test solution after storage in the stability test (storage in the dark and at 50° C. for 14 days). In addition, for Y ₀ , a test solution was prepared in the same manner as above except that the brewed product was not added, and the stability test (storage in the dark and at 50° C. for 14 days) was performed in the same manner as above. When carried out, the color difference ΔE value between the test liquid before storage and the test liquid after storage is shown.
Here, the value on the right side of the formula (2) can be 2, but when it is preferably 2.5, more preferably 3, and further preferably 3.5, the value showing the dye stability is shown. A more preferable value is shown.

(Indicator for light resistance)
The composition for fading suppression according to the present invention has a difference in the residual ratio of the anthocyanin-based pigment due to the presence or absence of a brewed product in the pigment composition, when measured by the method described in (C) below. It is preferable that
That is, the composition for suppressing fading of anthocyanin dye according to the present invention has the following features:
(C) When the test solution prepared in the same manner as in (A) above is stored for 14 days at 10000 lux of a white fluorescent lamp and 10° C., the following formula (3) is satisfied:
Formula (3): Z ₁ -Z ₀ ≧10
Here, _{Z 1} in the formula (3) shows the dye residual ratio of test solution after storage in the stability test (white fluorescent lamp 10000 lux and 14 days at 10 ° C. Storage) (percent). For Z ₀ , a test solution was prepared in the same manner as described above except that no brewed product was added, and a stability test (white fluorescent lamp at 10,000 lux and 10° C. for 14 days) was performed. When the sample is stored), the dye residual rate (%) of the test solution after storage is shown.
Here, as the value on the right side in the formula (3), 10 can be mentioned, but when it is preferably 12, more preferably 15, and particularly preferably 18, it is a more preferable value as the value showing the dye stability. Indicates.

The composition for suppressing fading of anthocyanin dye according to the present invention has a color difference ΔE before and after the stability test depending on the presence or absence of a brewed product in the dye composition, when measured by the method described in (D) below. It is preferable that the difference between the values is a certain value or more.
That is, the composition for suppressing fading of anthocyanin dye according to the present invention has the following features:
(D) The following formula (4) is satisfied when the test solution prepared in the same manner as in (A) above is stored for 14 days at 10000 lux of a white fluorescent lamp and 10° C.:
Formula (4): W ₀ −W ₁ ≧1
Here, W ₁ in the formula (4) is the color difference ΔE value between the test solution before storage and the test solution after storage in the stability test (stored at 10000 lux of white fluorescent lamp and 10° C. for 14 days). Show. Further, for W ₀ , a test solution was prepared in the same manner as above except that the brewed product was not added, and the stability test (white fluorescent lamp at 10,000 lux and 10° C. for 14 days was performed in the same manner as above. Shows the color difference ΔE value between the test solution before storage and the test solution after storage.
Here, the value on the right side in the formula (4) can be 1, 2, 2.5, or 3, but when it is preferably 3.5, it is more preferable as a value showing dye stability. Indicates a value.

Description of Terms Concerning Dye In the present specification, “maximum absorption wavelength” (λmax) means a light wavelength (maximum absorption wavelength in a visible light region of an object to be measured (eg, dye composition, dye-containing product, etc.) ( nm) is shown.
In the present specification, "color value" means the absorbance at the maximum absorption wavelength (λmax) in the visible light region when a 10% by mass solution of the measurement target is prepared and a measurement cell having an optical path length of 1 cm is used. It is a value calculated based on (A: Absorbance) (“color value E ^10% _{1 cm 2} ”).
In the present specification, “conversion of color value” refers to conversion of a dye (dye composition) into a numerical value per color value. For example, 0.05% by mass in terms of a color number of 80 means that the amount of the dye contained in the solution is 0.05% by mass when the dye (dye composition) is adjusted to have a color number of 80. means.

In the present specification, the “citrate buffer solution (pH 3.0)” is a buffer solution adjusted to pH 3.0 with citric acid and a phosphate (Na ₂ HPO ₄ ), and specifically, It can be prepared according to the method described in Ninth Edition Food Additives Official Book (Ministry of Health, Labor and Welfare, Japan). Also known as McIlvaine buffer.

In the present specification, the “dye residual ratio” is a value calculated by the following formula (5) based on the absorbance at the maximum absorption wavelength of each dye measured before and after the test of stability and the like. In the present specification, the residual ratio of the dye compound in which the maximum absorption wavelength is maintained is calculated as the dye residual ratio, and is used as a value for evaluating the ratio of the dye compound in which the color forming characteristics are stably maintained.

In the present specification, the "Hunter Lab color system (Lab system)" is a color system that forms a color solid composed of Cartesian coordinates consisting of a-axis and b-axis indicating chromaticity and an L-axis perpendicular thereto. Is.
Here, the “L value” is a value representing the lightness as a numerical value. When L value=100, it becomes white, and when L value=0, it becomes black. The “a value” is a value that expresses red and green color tones numerically. The larger the a value, the stronger the red color, and the smaller the a value, the stronger the green color. The “b value” is a numerical value representing the yellow and blue tones. It is shown that the larger the value of b is, the stronger the yellow is, and the smaller the value of b is, the stronger the blue is.

In the present specification, the “color difference (ΔE)” is a point where two colors are plotted in the Hunter Lab color system, between (L ₁ , a ₁ , b ₁ ) and (L ₂ , a ₂ , b ₂ ). Is a value calculated by the following formula (6) and expressed as a numerical value.

[Form of composition for suppressing fading]
The composition for suppressing fading of the present invention contains the brewed product described above.
The content of the brewed product in the composition for suppressing fading according to the present invention is not particularly limited as long as it is a content in consideration of the final concentration in the usage form, for example, 1 mass% or more in terms of solid content of the brewed product. , Or 3 mass% or more, preferably 5 mass% or more, more preferably 8 mass% or more, still more preferably 10 mass% or more. The upper limit of the content of the brewed product in the anti-fading agent according to the present invention is not particularly limited, for example, 100 mass% or less, 95 mass% or less, 90 mass% or less, 85 mass% in terms of solid content of the brewed product. % Or less, 80% by mass or less, 70% by mass or less, 50% by mass or less, or 30% by mass or less.
As the form of the fading-inhibiting composition according to the present invention, the above-mentioned brewed product can be used as it is as a fading-inhibiting composition for anthocyanin pigments. In this case, the content of the brewed product in the discoloration suppressing composition is 100% by mass.

Examples of the composition for suppressing fading according to the present invention include various forms such as liquid, paste, gel, semi-solid, solid, and powder, but are particularly limited to these forms. is not.
In addition, as the composition for suppressing fading according to the present invention, as long as it does not substantially impair the coloring property or compound stability of the anthocyanin-based dye, it may be a mode in which other functional components or the like are contained or blended. It is possible. For example, excipients, antioxidants, pH adjusters, thickening polysaccharides, other food materials, etc. can be contained or blended, but are not particularly limited thereto.

The composition for suppressing fading according to the present invention can be used in various related inventions utilizing the function of imparting stability to the anthocyanin-based pigment exhibited by the brewed product. For example, it can be used as an anti-fading agent, a stabilizer, a protective agent, a heat resistance-imparting agent, a light resistance-imparting agent, etc., in addition to an anthocyanin dye fading inhibitor.
In addition, the term "agent" in the contents indicating these applications can be read by replacing it with "composition", "composition for use" or the like.

[Method for producing fading suppressing composition]
The present invention includes an invention relating to a method for producing the above-described fading-suppressing composition (or fading-suppressing agent). That is, in the present invention, the composition itself which is a brewed product is a composition for suppressing fading of anthocyanin-based pigments, and a method for producing a composition for suppressing fading of anthocyanin-based pigments is included. Be done.
Further, in the present invention, it is possible to prepare a composition containing the above-mentioned brewed product, and use this as a composition for suppressing discoloration of anthocyanin dye. That is, in the present invention, in the manufacturing process of a composition for suppressing fading of anthocyanin pigments, the brewed product described above as an active ingredient thereof is contained or blended as an active ingredient, for fading suppression of anthocyanin pigments. An invention relating to a method of making a composition is included.
Further, the present invention includes various related inventions as well as the manufacturing method. For example, in addition to a method for producing an anthocyanin dye fading inhibitor, a method for producing an anti-fading agent, a method for producing a stabilizer, a method for producing a protective agent, a method for producing a heat resistance imparting agent, and a method for producing a light resistance imparting agent. Inventions relating to methods are also included.
The term "agent" in the contents of these methods can be read by replacing it with "composition", "composition for use" and the like.

In the manufacturing method, it is possible to use by referring to or quoting the description about the characteristics, steps, etc. of the composition for suppressing fading described in the above paragraph. For example, with respect to the type, content, blending amount, etc. of the brewed product, the description in the above paragraph can be referred to or used. Further, regarding other steps, conditions, etc., it is possible to adopt a method including a conventional method in the technical field.

2. Applications of Use The composition for suppressing fading according to the present invention is a composition that exhibits an excellent function of imparting stability to anthocyanin dyes. By the action of the brewed product which is the active ingredient, heat resistance and/or light resistance are imparted to the anthocyanin dye, and an excellent fading-inhibiting action is exhibited.

[Dye composition]
As a usage form of the composition for suppressing fading according to the present invention, it is suitable to use a coloring composition containing an anthocyanin dye.
That is, the present invention includes an invention relating to a pigment composition containing an anthocyanin pigment, which contains the above composition for fading prevention (including brewed products).

Examples of the pigment composition according to the present invention include pigment preparations, plant extracts or extracts, plant juices, plant pastes, plant purees, plant dry products, and the like. Can be mentioned. These pigment compositions can be used for coloring products such as food and drink.
Further, other than these, as long as they are recognized as equivalent to the composition containing the anthocyanin-based pigment obtained from the plant, it is included in the pigment composition according to the present invention.
In the present specification, the term "pigment composition" is used to describe a pigment composition containing a brewed product. However, the term "pigment composition" may be replaced with a "pigment preparation" depending on the content. It is possible to read.

The dye composition according to the present invention is a dye composition in which the fading of the anthocyanin dye is suppressed by the action of the brewed product contained in the composition for suppressing fading. The form of the dye composition according to the present invention is not particularly limited to these, and examples thereof include liquid form, paste form, gel form, semi-solid form, solid form, powder form and the like. In addition, a processed solid form such as a granule or a tablet may be mentioned.
The dye composition according to the present invention can be used as an aqueous solution or a water-soluble dye preparation dissolved in water. It is also possible to process it into an oil-soluble dye preparation (W/O type) or a double emulsion dye preparation (W/O/W type) and use it.

The content of the discoloration suppressing composition in the dye composition according to the present invention is not particularly limited as long as the content is in consideration of the final concentration in the usage form. For example, the content in the pigment composition is 0.00001 mass% or more, 0.00005 mass% or more, 0.0001 mass% or more, 0.0003 mass% or more, 0.0005 mass% in terms of solid content of the brewed product. As described above, 0.0007 mass% or more, 0.0008 mass% or more, 0.001 mass% or more, 0.002 mass% or more, 0.003 mass% or more, 0.005 mass% or more, 0.006 mass% or more , 0.008 mass% or more, 0.01 mass% or more, 0.03 mass% or more, 0.05 mass% or more, 0.1 mass% or more, 0.5 mass% or more, 1 mass% or more, 3 mass % Or more, 5 mass% or more, 8 mass% or more, 10 mass% or more, 15 mass% or more, 20 mass% or more, or 25 mass% or more can be mentioned.
The upper limit of the content of the discoloration suppressing composition in the dye composition according to the present invention is not particularly limited, but for example, 90% by mass or less, 80% by mass or less, 70% by mass or less in terms of solid content of the brewed product, 60 mass% or less, 50 mass% or less, 40 mass% or less, 30 mass% or less, 20 mass% or less, 10 mass% or less, 8 mass% or less, 6 mass% or less, 5 mass% or less, 3 mass% or less, 2% by mass or less, 1% by mass or less, 0.8% by mass or less, 0.6% by mass or less, 0.5% by mass or less, 0.3% by mass or less, 0.2% by mass or less, 0.1% by mass Below, 0.08 mass% or less, 0.07 mass% or less, 0.06 mass% or less, or 0.05 mass% or less can be mentioned.

The color value of the pigment composition according to the present invention can be appropriately adjusted according to the type and purpose, and is not particularly limited, but for example, the pigment composition is a juice of a plant, a paste-like material, puree. When the product is a dried product or a dried product thereof (eg, vegetable juice, vegetable paste, etc.), the color value (E ^10% _{1 cm} ) is 0.0001 or more, 0.0005 or more, 0.001 or more, 0. It can be 003 or more, 0.005 or more, or 0.008 or more, and preferably 0.01 or more. The upper limit of the color value in this case is not particularly limited, but examples thereof include 200 or less, 150 or less, 100 or less, 80 or less, or 50 or less.
In addition, as another preferred embodiment of the present invention, when the dye composition is a dye preparation, the color value of the dye composition is 10 or more, 20 or more, 30 or more, 40 or more, 50 or more, 60 or more, 80. As described above, it can be 100 or more, or 120 or more. The upper limit of the color value of the dye composition according to the present invention is not particularly limited, and examples thereof include 800 or less, 700 or less, 600 or less, or 500 or less.
The content of the anthocyanin-based dye in the dye composition may be calculated on the basis of the above-mentioned color number, and as the mass base, for example, 0.00001 to 99% by mass, preferably 0.0001 to 90% by mass, More preferably, 0.001-75 mass% can be mentioned.
When the pigment composition is a squeezed liquid of a plant, a paste-like product, a puree-like product, or a dried product thereof, the mass base is, for example, 0.0001 to 90 mass%, preferably 0.001. The amount can be up to 70% by mass, more preferably 0.01 to 50% by mass.
When the pigment composition is a pigment preparation, for example, 0.00001 to 20% by mass, or 0.00001 to 10% by mass can be mentioned, preferably 0.0001 to 8% by mass, more preferably 0. 0005-5 mass% can be mentioned.

Examples of the anthocyanin dye that can be contained or incorporated in the dye composition according to the present invention include the anthocyanin dyes described in the above paragraph. Further, as specific types of anthocyanin dyes, the anthocyanin dyes listed in the above paragraph can be mentioned. Preferable examples include a colored sweet potato dye (for example, purple sweet potato dye) which is an acylated anthocyanin, a red radish dye, a red cabbage dye, a purple carrot dye, and the like.
Further, in the dye composition according to the present invention, it is possible to obtain a dye composition having a desired color tone by mixing dye compounds or dye compositions having different color tones. For example, a mixed dye composition containing two or more kinds of anthocyanin dyes having different color tones can be used to obtain a dye composition having a desired color tone.
Further, the dye composition according to the present invention includes a form of a mixed dye composition containing a dye other than the anthocyanin dye. Other pigments include, but are not limited to, gardenia red pigments, gardenia yellow pigments, gardenia blue pigments, safflower pigments, benibula pigments, turmeric pigments, tamarind pigments, oyster pigments, caramel pigments, spirulina pigments. , Natural dyes such as Kouryan dye, cochineal dye, and tomato dye. It is also possible to prepare a mixed dye composition with various synthetic dye compounds.
However, as a preferred embodiment considering the maintenance of the color development characteristics by the above-mentioned brewed product, the dye contained in the dye composition of the present invention is preferably a dye composition containing only anthocyanin dye.

The dye composition according to the present invention may have a mode in which other functional components and the like are contained or blended. For example, an excipient, an antioxidant, a pH adjuster, a polysaccharide thickener, a flavor compound, and other food materials can be contained or blended, but the invention is not particularly limited thereto.

The present invention includes an invention relating to a method for producing a pigment composition containing an anthocyanin pigment, which comprises incorporating or blending the composition for fading suppression containing the above-mentioned brewed product.
In the manufacturing process of the dye composition according to the present invention, it is possible to carry out a desired processing treatment depending on the intended use. The various processing is not particularly limited as long as it is a treatment that does not substantially impair the effects of the present invention, but depending on the intended use, solid-liquid separation, purification treatment, concentration treatment, dilution treatment, pH adjustment, drying treatment. It is possible to perform a sterilization treatment or the like to obtain a pigment composition (particularly a pigment preparation etc.) having a desired quality and/or form. Further, in the production of a dye composition (particularly a dye preparation) which requires deodorization depending on the contained components, a mode in which purification treatment, enzyme treatment such as protease, microbial treatment and the like are possible.
In the manufacturing process, it is possible to perform desired treatments in combination, and it is also possible to perform desired treatments multiple times.
In the method for producing the dye composition, each description relating to the characteristics, steps and the like described in the above paragraphs can be referred to or used. For example, the description in the above paragraph can be referred to or cited for the description about the anthocyanin pigment and the description about the brewed product. In addition, a method including a conventional method in the technical field can be used except that the composition containing the brewed product (composition for suppressing discoloration of anthocyanin dye) is contained or blended.

[Various products]
The composition for fading suppression according to the present invention is used in a wide range of applications and products that are difficult to use in the technology for suppressing fading of conventional anthocyanin dyes due to the characteristics of the brewed product that is the active ingredient. Is possible.

In this respect, another preferable application form of the composition for suppressing fading according to the present invention is an application form to a product containing an anthocyanin dye.
That is, the present invention includes an invention relating to a product containing an anthocyanin dye, which contains the above composition for suppressing fading.

The products according to the present invention include inventions relating to various products containing a composition for suppressing fading and an anthocyanin dye. There is no particular limitation on the product form or specific embodiment thereof, but particularly in the present invention, foods and drinks containing anthocyanin dye whose discoloration is suppressed, cosmetics, pharmaceuticals, quasi-drugs, daily necessities for hygiene, or feed. It is possible to suitably provide various products such as.
That is, the present invention relates to various products such as food and drink, cosmetics, pharmaceuticals, quasi-drugs, daily necessities for hygiene, or feeds, which contain the above-described composition for suppressing fading, and which contains an anthocyanin dye. Inventions are included.

Hereinafter, an example of a product that can be colored with the anthocyanin dye whose discoloration is suppressed according to the present invention is shown below. The colorable product according to the present invention is not limited to these.
Examples of "food and drink" include beverages, frozen desserts, desserts, sugar confectioneries (eg, candy, gummy, marshmallows), gums, chocolates, confectionery (eg, cookies), bread, processed agricultural products (eg, pickles, etc.). ), processed meat products, processed marine products, dairy products, noodles, seasonings, jellies, syrups, jams, sauces, liquors and the like.
Examples of "cosmetics" include skin lotions, lipsticks, sunscreen cosmetics, makeup cosmetics, and the like.
Examples of the “pharmaceutical product” include various tablets, capsules, drinks, troches, mouthwashes, and the like.
Examples of the “quasi drug” include nutritional supplements, various supplements, dentifrices, mouth fresheners, odor preventives, hair restorers, hair restorers, skin moisturizers, and the like.
Examples of the "hygiene products" include soaps, detergents, shampoos, rinses, hair treatments, toothpastes, bath salts and the like.
Examples of the "feed" include various pet foods such as cat food and dog food; feed for ornamental fish and cultured fish; and the like.

Each product containing the anthocyanin-based dye containing or blended with the above-described fading-suppressing composition has excellent light resistance, and therefore, for coloring the product premised on light exposure in storage, display, etc. Can also be preferably used. In addition, since these have heat resistance, they can be used for products that are expected to be exposed to high temperature storage.
In this respect, of the above, particularly preferable products using the composition for suppressing fading according to the present invention include products that are supposed to be exposed to over-the-counter display or high temperature storage. Examples of the product include, but are not limited to, for example, soft drinks (fruit juice drinks, fruit juice drinks, carbonated drinks, acidic milk drinks, non-alcoholic drinks, etc.), alcoholic drinks, candies, gums. , Jelly, syrup, jam, pickles and the like can be preferably mentioned.

Here, the above-described fading-inhibiting composition can exhibit a sufficient fading-inhibiting function for anthocyanin-based dye even in an alcoholic beverage in which fading of the anthocyanin-based dye is significantly promoted.
In this respect, each product containing an anthocyanin-based pigment containing or blended with the anti-fading composition according to the present invention, due to the characteristics of the brewed product that is the active ingredient thereof, in the conventional fading-inhibiting technique for anthocyanin-based pigment, It can be used in a wide range of fields for applications that were difficult to use.
On the other hand, none of conventional anthocyanin dye antioxidants and fading inhibitors have been found to exert a sufficient fading suppressing action in the presence of alcohol. In this respect, for example, by using the composition for suppressing fading according to the present invention, even for alcoholic beverages that were often colored with a chemically synthesized dye or the like in the past, a new anthocyanin dye that is a natural dye compound is added. It becomes available.
Examples of alcoholic beverages to which the present invention can be applied include, but are not particularly limited to, for example, liqueurs that are supposed to be colored, spitzs, shochu, fruit liquor, etc. can be mainly mentioned. .. Also, beers, sake, whiskeys, brandies, and mirins can be colored with an anthocyanin dye using the composition for suppressing fading of the present invention.

In addition, the composition for suppressing fading according to the present invention is a composition that does not accompany the odor of the brewed product, which is its active ingredient, with deterioration over time or heating. In this respect, the composition for suppressing discoloration according to the present invention can be used for a wide range of foods and drinks without being restricted by odor in terms of its active ingredient.
Here, vitamin C has been widely used as an antioxidant for anthocyanin-based pigments for foods and drinks of the prior art, but in addition to its insufficient fading-suppressing effect, vitamin C does not change over time. There is a problem that odor is generated. In this respect, the composition for suppressing discoloration according to the present invention is a composition that does not generate an odor related to its active ingredient, and further, since the active ingredient is a food composition, it is widely used in the field of food and drink as an alternative technology of vitamin C. Expected to be used for the range.

The present invention includes a method for manufacturing the above various products. The method for producing various products according to the present invention includes a step of using a composition containing the above-mentioned brewed product (a composition for suppressing fading, a pigment composition, a pigment preparation, etc.) in the step of producing the article.
Specifically, in the present invention, characterized in that it comprises a step of containing or blending a composition containing the brewed product described above, food and drink containing anthocyanin pigments, cosmetics, pharmaceuticals, quasi drugs, hygiene Inventions relating to a method for producing daily necessities or feed are included.
Further, in the present invention, characterized in that it comprises a step of incorporating or blending a pigment composition or a pigment preparation containing the above-described fading-inhibiting composition, food and drink containing anthocyanin pigment, cosmetics, pharmaceuticals, Inventions relating to methods of manufacturing quasi-drugs, daily necessities for hygiene, or feed are included.
Further, in the present invention, characterized in that it comprises a step of incorporating or blending the above-described fading-inhibiting composition and anthocyanin dye, food and drink containing anthocyanin dye, cosmetics, pharmaceuticals, quasi drugs , Inventions relating to a method for producing daily necessities for hygiene or feed.

The content of the anti-fading composition in these products can be appropriately adjusted depending on the type and purpose of the product as long as the stability imparting function to the anthocyanin dye is exhibited.
For example, with respect to various products, 0.00001 mass% or more, 0.00003 mass% or more, 0.00005 mass% or more, 0.00008 mass% in terms of solid content of the brewed product contained in the composition for suppressing fading. Above, 0.0001 mass% or more, 0.0003 mass% or more, 0.0005 mass% or more, or 0.0008 mass% or more can be included or compounded. Further, as another preferred embodiment of the present invention, the solid content of the brewed product is 0.001 mass% or more, preferably 0.003 mass% or more, and more preferably 0.005 mass% with respect to various products. Above, and more preferably, an aspect in which 0.008 mass% or more is contained or blended can be mentioned. Moreover, 0.01 mass% or more can be mentioned as an example of a more suitable embodiment.
The upper limit is not particularly limited, but for example, 10 mass% or less, 8 mass% or less, 5 mass% or less, 3 mass% or less, 2 mass% or less, 1 mass% or less, 0.8 mass% or less, 0.6 mass% or less, 0.5 mass% or less, 0.3 mass% or less, 0.2 mass% or less, 0.1 mass% or less, 0.08 mass% or less, 0.07 mass% or less, 0 0.06 mass% or less, or 0.05 mass% or less can be mentioned.

Also, the content of the anthocyanin dye in these products can be appropriately adjusted according to the type of product and purpose. For example, in terms of a color number of 80, the content of the anthocyanin dye in the product is 0.00001 to 10% by mass, 0.0001 to 5% by mass, 0.001 to 1% by mass, 0.002 to 0.8% by mass. Or, an embodiment in which it is contained or blended so as to be 0.005 to 0.6 mass% can be mentioned.

In the manufacturing method of the various products, the descriptions about the features and processes described in the above paragraphs can be referred to or used. For example, the description of the above paragraphs can be referred to or used for the description of anthocyanin pigments, the description of brewed products, and the like. Further, except that the brewed product or the composition containing the brewed product (anti-fading agent, pigment composition, pigment preparation, etc.) is contained or blended, it may be a method including a conventional method in the technical field. It is possible.

3. Method for suppressing fading of anthocyanin dye In the present invention, various methods for realizing the use of imparting stability to anthocyanin dye are included.
Specifically, it is a method for suppressing fading of anthocyanin pigments, wherein a pigment composition containing anthocyanin pigments, or a manufacturing process of a product containing anthocyanin pigments, includes a step of containing or blending the brewed product. An invention relating to a method for suppressing fading, which is a feature, is included.
Further, in the present invention, in addition to the method for suppressing fading of anthocyanin dyes, a method for preventing fading of anthocyanin dyes, a stabilizing method, a dye protecting method, a dye heat resistance imparting method, a light resistance imparting method and the like are also included.

In various methods for imparting stability to these anthocyanin-based dyes, the descriptions regarding the characteristics, steps, etc. described in the above paragraphs can be referred to or used. For example, the description of the above paragraphs can be referred to or used for the description of anthocyanin pigments, the description of brewed products, and the like. Further, except that the composition containing the above-mentioned brewed product (composition for suppressing fading, pigment composition, pigment preparation, etc.) is contained or blended, a method including a conventional method in the technical field can also be used. Is.

The present invention will be described below with reference to examples, but the scope of the present invention is not limited by these.

In this example, unless otherwise specified, the dye preparations shown below were used.
Purple sweet potato dye: Commercially available purple sweet potato dye preparation (Sun Red [registered trademark] YMF, manufactured by San-Ei Gen FFI Co., Ltd.)
Red cabbage dye: Commercially available red cabbage dye preparation (Sun Red [registered trademark] RCFU, manufactured by San-Ei Gen FFI Co., Ltd.)

[Stability test method]
The stability test in this example was carried out by the following method unless otherwise specified.

i) Light resistance test 1: Xenon lamp irradiation Using a xenon lamp irradiator (Xenon long life fade meter XWL-75R, manufactured by Suga Test Instruments Co., Ltd.), irradiation intensity of 600 W/m ² for each PET bottle test liquid. Xenon lamp light irradiation was performed at 20° C. with an integrated illuminance of 500 Langley.

ii) Light resistance test 2: White fluorescent lamp irradiation Each PET bottle test liquid was irradiated with 10000 Lux white fluorescent lamp light using a fluorescent lamp irradiation machine (Cultivation chamber CLH-301, manufactured by Tommy Seiko). At 7 days or 14 days.

iii) Heat resistance test: high temperature storage Each PET bottle test liquid was stored in a dark place under high temperature conditions of 50° C. for 7 days or 14 days.

With respect to the above-mentioned test liquid before and after the stability test, transmitted light colorimetry at a measurement wavelength of 380 to 780 nm was performed using a spectrophotometer (V-760, manufactured by JASCO Corporation, optical path length of measurement cell: 1 cm). The residual dye ratio was calculated using the above formula (5).
In addition, regarding the test liquid before and after the stability test, the transmitted light colorimetry at a measurement wavelength of 380 to 780 nm using a spectrophotometer (V-760, manufactured by JASCO Corporation, the optical path length of the measurement cell is 1 cm). Then, three stimulus values (L value, a value, and b value) of the Hunter Lab color system were measured. From each of the obtained values, the ΔE value, which is the color difference when the test solution after the stability test was compared with the test solution before the test, was calculated using the above formula (6). The lower the ΔE value is, the smaller the change in color tone even after the stability test, and the more preferable the results are, which shows that there are many dye compounds whose color forming properties are stably maintained.

[Experimental Example 1] "Evaluation of stability-imparting function of an anthocyanin-based pigment for sake lees extract"
An extract of sake lees separated from moromi during sake production was evaluated for its ability to impart stability to anthocyanin pigments. Here, the mash (moromi) obtained at the time of sake production is a liquid composition obtained in a process including saccharification and fermentation by adding steamed rice to water and allowing koji mold and yeast to act.

(1) Preparation of test solution In the manufacturing process of sake, mash (moromi) was squeezed to obtain sake lees separated from sake. Water is added to the sake lees in an amount of 10 times as much as the mass, and the mixture is stirred and mixed. After extraction at room temperature (25° C.) for 1 hour, solid-liquid separation is performed, and an extract containing the sake lees extract (the present (Corresponding to the composition for suppressing fading in the invention) was also prepared.
A beverage test solution containing the sake lees extract and the anthocyanin dye was prepared. Specifically, the sake lees extract is 0.01 mass% in terms of solid content, fructose-glucose liquid sugar (Brix75°) 13.3 mass%, citric acid anhydrous 0.2 mass%, trisodium citrate 0.05 mass%, An acid sugar solution (Brix 10°, pH 3.0) containing a purple sweet potato pigment having a color value E of ^{10% and} _{1 cm} value of 0.03 mass% in terms of 80, and water was prepared. This was sterilized at a temperature of 93° C. and hot-packed in a 200 mL PET bottle, and the obtained PET bottle beverage was used as a test solution.
Further, as a control sample, a test solution without addition of the sake lees extract was prepared in the same manner.

(2) Stability test A stability test (light resistance test 1, light resistance test 2, and heat resistance test) was performed on each PET bottle test liquid.

The test liquid before and after the above stability test was subjected to transmitted light colorimetry at a measurement wavelength of 380 to 780 nm using a spectrophotometer (V-760, manufactured by JASCO Corporation, optical path length of measurement cell: 1 cm). The residual dye ratio was calculated using the above formula (5). The results are shown in the table below and FIG. In addition, visual observation of the PET bottle beverage was also performed.

(3) Results and Discussion As a result, even when intense light irradiation was performed under the above conditions, in the beverage containing the sake lees extract (Sample 1-2), the control brewed product-free beverage (Sample 1-2) The residual dye rate was significantly higher than that of 1-1) (Fig. 1). Specifically, not only when illuminated with a white fluorescent lamp that is assumed to be indoors, but also when illuminated with a xenon lamp that is a light source close to outdoor sunlight, the beverage containing the sake lees extract (Sample 1-2), The control brewed product showed a significantly higher residual dye rate than the beverage without addition (Sample 1-1).
Regarding the heat resistance under the above-mentioned temperature conditions assuming high-temperature storage, the beverage containing the sake lees extract (Sample 1-2) was compared to the control brewed product-free beverage (Sample 1-1). The residual dye rate was significantly high.
Further, it was confirmed by visual observation that the fading of the beverage was suppressed by the function of imparting the stability to the anthocyanin-based pigment by the sake lees extract.

As shown by the above results, it was shown that the sake lees extract, which is a brewed product of sake production, has a function of improving light resistance and heat resistance against anthocyanin dyes. That is, the sake lees extract, which is a brewed product obtained by allowing koji mold and yeast to act on rice as a raw material, has a function of improving the stability of anthocyanin-based pigments, and a composition having an anti-fading function of anthocyanin-based pigments. It was shown to be a thing.

[Experimental Example 2] "Evaluation of stability imparting function to anthocyanin dye (red radish dye)"
The sake lees extract prepared in the above experimental example was evaluated for its stability-imparting function when incorporated into a beverage containing a red radish pigment.

(1) Preparation of test liquid Sake lees extract is 0.01 mass% in terms of solid content, fructose glucose syrup (Brix75°) 13.3 mass%, citric acid anhydrous 0.2 mass%, trisodium citrate 0. An acid sugar solution (Brix 10°, pH 3.0) containing 05% by mass, red radish dye 0.03% by mass in terms of color value E ^10% _{1 cm} value 80, and water was prepared. This was sterilized at a temperature of 96° C. and filled in a 200 mL PET bottle in a hot pack, and the obtained PET bottle beverage was used as a test solution.
Here, the same sake lees extract as that prepared in Experimental Example 1 was used. As the red radish dye, a commercially available red radish dye preparation (Sun Red [registered trademark] LAD, manufactured by San-Ei Gen FFI Co., Ltd.) was used.
Further, as a control sample, a test solution without addition of the sake lees extract was prepared in the same manner.

(2) Stability Test A heat resistance test was conducted on each PET bottle test liquid in the same manner as in Experimental Example 1.
Regarding the evaluation of the stability test, the residual dye ratio was calculated in the same manner as in Experimental Example 1. The results are shown in the table below. In addition, visual observation of the PET bottle beverage was also performed.

(3) Results and Discussion As a result, even when the high temperature storage under the above conditions was performed, in the beverage containing the lees extract (Sample 2-2), the control brewed product-free beverage (Sample 2) The dye residual ratio of the red radish dye was significantly higher than that of -1). In addition, it was confirmed by visual observation that the fading of the beverage was suppressed by the function of imparting stability to the red radish pigment by the sake lees extract.
As shown by the above results, sake lees extract, which is a brewed product of sake production, has a function of improving its stability even for red radish pigments having a different structure and composition of anthocyanin compounds from purple sweet potato pigments. It has been shown to be a different composition. That is, it was shown that the sake lees extract, which is a brewed product, is a composition capable of exhibiting a broad fading suppressing function for anthocyanin pigments.

[Experimental Example 3] "Evaluation of stability-imparting function of anthocyanin pigments for shochu lees extract"
An extract of shochu lees separated from mash (moromi) during the production of shochu made from potatoes was evaluated for its ability to impart stability to anthocyanin pigments. Moreover, the said evaluation was performed in alcoholic beverages. Here, the liquor obtained during the production of shochu (moromi) is a liquid composition obtained in a step that includes saccharifying and fermenting steamed sweet potatoes by crushing, hydrolyzing and allowing koji mold and yeast to act. is there.

(1) Preparation of test liquid In the process of producing sweet potato shochu using sweet potato as a raw material, shochu lees which were the residue after distillation of mash (moromi) were obtained. The shochu lees were subjected to solid-liquid separation, and the obtained liquid portion was concentrated to obtain a concentrate of the shochu lees liquid portion. 10 times amount of water in terms of mass is added to the concentrate, stirred and mixed, and extracted at room temperature (25° C.) for 1 hour, and then solid-liquid separation is performed to extract a shochu lees extract ( (Corresponding to the composition for suppressing fading referred to in the present invention) was also prepared.
An alcoholic beverage test solution containing the shochu lees extract and the anthocyanin pigment was prepared. Specifically, with respect to the total amount of the alcoholic beverage, the shochu lees extract is 0.02 mass% in terms of solid content, Brix is 10° (fructose-glucose liquid sugar Brix 75°: 13.3 mass%), and pH is 3.0 ( Citric acid anhydrous 0.2% by mass, pH 3.0 adjusted with trisodium citrate 0.05% by mass), purple sweet potato pigment content is color value E ^10%, _{1 cm} value 0.03% by mass, ethanol Was prepared to be 25% (v/v). This was filled in a 200 mL glass bottle, heat sterilized at 70° C. for 10 minutes, and the obtained glass bottle beverage was used as a test solution.
Further, as a control sample, a test solution to which the shochu lees extract was not added was similarly prepared.

(2) Stability Test The light resistance test 2 and the heat resistance test were performed on each glass bottle test liquid in the same manner as in Experimental Example 1.
Regarding the evaluation of the stability test, the residual dye ratio was calculated in the same manner as in Experimental Example 1. The results are shown in the table below and FIG. The results of visual observation of the glass bottle beverage are shown in FIG.

(3) Results and discussion As a result, in the control ordinary alcoholic beverage (Sample 3-1), the dye residual rate was remarkably reduced by storage under light irradiation conditions or high temperature conditions, and after 14 days, Had a dye residual rate of 0%. In this respect, it was confirmed that the fading of the anthocyanin-based pigment was further promoted in the alcoholic beverage than in the ordinary beverage (Fig. 2).
On the other hand, in the alcoholic beverage (Sample 3-2) to which the shochu lees extract was added, the dye residual rate showed a high value even when intense light irradiation or high temperature storage under the above conditions was performed (Fig. 2). Further, it was confirmed by visual observation that discoloration of the alcoholic beverage was suppressed by the function of imparting stability to the anthocyanin-based pigment by the shochu lees extract (FIG. 3).

As shown by the above results, it was confirmed that the stability-imparting function (discoloration suppressing function) to the anthocyanin-based pigment is also exerted in the shochu lees extract derived from potatoes. That is, it was shown that the stability-imparting function to the anthocyanin pigment found in the sake lees extract, which is a brewing lees made from cereals, is a function widely provided in brewing products.
Further, the above results were a result showing that the stability imparting function to the anthocyanin-based pigment by the brewed product is a function that is well exhibited even in an alcoholic beverage in which fading of the anthocyanin-based pigment is promoted. .. That is, it was shown that the brewed product was a composition capable of exhibiting a sufficient fading-inhibiting function for anthocyanin dye even in alcoholic beverages.

[Experimental Example 4] "Evaluation of stability-imparting function of yeast extract on anthocyanin dye"
As a comparative test, a beverage containing yeast extract instead of a brewed product was prepared, and its stability-imparting function to anthocyanin pigment was evaluated.

(1) Preparation of test solution Yeast extract in terms of solid content in mass% shown in the following table, fructose glucose syrup (Brix 75°) 13.3 mass%, citric acid anhydrous 0.2 mass%, trisodium citrate 0.3. An acid sugar solution (Brix 10°, pH 3.0) containing 05% by mass, a purple sweet potato pigment having a color value E of ^10%, _{1 cm} value of 0.03% by mass in terms of 80, and water was prepared. This was sterilized by reaching a temperature of 93° C. and filled in a sample bottle, and the obtained sample bottle beverage was used as a test solution.
Here, as the yeast extract, Azilex NH (produced by Kojin Life Science Ltd.; yeast extract 1) and Super Mist Powder A-110 (produced by Asahi Food and Healthcare Co.; yeast extract 2) were used.
As a control sample, a test solution containing no yeast extract was similarly prepared.

(2) Stability Test A heat resistance test was conducted on each sample bottle test liquid in the same manner as in Experimental Example 1.
Regarding the evaluation of the stability test, the residual dye ratio was calculated in the same manner as in Experimental Example 1. The results are shown in the table below and FIG.

(3) Results and discussion As a result, in the beverages containing the yeast extract (Samples 4-2 to 4-5), the same conditions as those of the control yeast extract-free beverage (Sample 4-1) were used. The residual rate of the dye was decreased by the high temperature storage by the above method, and the function of stabilizing the anthocyanin dye was not confirmed (FIG. 4). Here, the blending amount of the yeast extract in this example is the blending amount confirmed to exhibit the stability-imparting function of the anthocyanin-based pigment in the brewed products of the above-mentioned experimental examples.
As the results show, when the yeast extract was added to the beverage, it was not possible to confirm the fading-inhibiting effect on the anthocyanin pigment in the beverage. That is, it was confirmed that the yeast extract is a composition that does not have a function of imparting stability to the anthocyanin-based pigment included in the brewed products of the above-mentioned experimental example.
Further, according to the results, the function of imparting stability to the anthocyanin-based pigment by the brewed product of the present invention is not exerted by the composition derived from yeast itself, but a brewed product produced by utilizing the action of a microorganism. It was shown to be a function exerted by.

[Experimental Example 5] "Evaluation of anti-fading function of anthocyanin dye for yeast extract"
As a comparative test, a beverage containing a yeast extract instead of a brewed product was prepared, and the anti-fading function of the anthocyanin pigment was evaluated.

(1) Preparation of test solution Yeast extract 1 was blended so as to have a mass% shown in the following table in terms of solid content, and a test solution filled in a sample bottle was prepared in the same manner as in Experimental Example 4.
As a control sample, a test solution containing no yeast extract was similarly prepared.

(2) Stability Test A heat resistance test was conducted on each sample bottle test liquid in the same manner as in Experimental Example 1.
As an evaluation of the stability test, the results of visually observing the sample bottle beverage are shown in FIG.

(3) Results and Discussion As a result, in the beverages containing the yeast extract (Samples 5-2 to 5-4), the same conditions as those of the control yeast extract-free beverage (Sample 5-1) were used. As a result, the fading of the anthocyanin dye was suppressed by the high temperature storage, and the function of suppressing the fading of the anthocyanin dye was not confirmed. That is, it was also confirmed by visual observation that the beverage was discolored by high temperature storage (FIG. 5).

[Experimental Example 6] "Sensory evaluation regarding odor"
The beverage containing the brewed product prepared in Experimental Example 1 was evaluated for odor.

With respect to the beverage containing the sake lees extract and the purple sweet potato pigment prepared in Experimental Example 1, a sensory evaluation by a blind was performed for aroma components after the stability test.
As a result, after both the light resistance test and the heat resistance test, the beverage containing the sake lees extract (Sample 1-2) was the same as the beverage containing no sake lees extract as the control (Sample 1-1). Almost no odor was perceived, and no generation of deterioration odor was confirmed.

From this result, it was shown that the brewed products such as the sake lees extract and the like are compositions that are not accompanied by deterioration odor due to changes with time or heating. That is, it was confirmed that the brewed products of koji mold and yeast such as sake lees extract are compositions that can be used in a wide range of foods and drinks without being restricted by odors in terms of their active ingredients.

[Method of test solution adjustment and stability test]
In Experimental Examples 7 to 10 below, test solutions were prepared according to the following basic formulation, and stability tests were conducted.

(Preparation of test solution)
A test solution (Brix10 of beverage, pH 3.0) was prepared according to the basic formulation shown in Table 9. This was sterilized at a temperature of 93° C. and hot-packed in a 200 mL PET bottle, and the obtained PET bottle beverage was used as a test solution.

(Stability test)
The light resistance test 2 and the heat resistance test described above were performed on each PET bottle test liquid.

[Experimental Example 7] "Evaluation of stability-imparting function for anthocyanin pigments related to shochu lees extract"
The shochu lees extract prepared in the above experimental example was evaluated for the function of imparting stability to the anthocyanin pigment when blended in a non-alcoholic beverage.

(1) Preparation of test solution As a brewed product, the content of the shochu lees extract is 0.01% by mass in terms of solid content, and as the anthocyanin pigment, the content of the purple sweet potato pigment is color value E ^{10% in} terms of _{1 cm} value 80. The test solution was prepared so as to be 0.03% by mass.
Here, as the shochu lees extract, the same one as that prepared in Experimental Example 3 was used. Further, as a control sample, a test solution to which the shochu lees extract was not added was similarly prepared.

(2) Stability test The results of the stability test are shown in the table below. In addition, visual observation of the PET bottle beverage was also performed.

(3) Results and discussion As a result, even when intense light irradiation under the above conditions and high temperature storage under the above conditions were performed, the beverage (Sample 7-2) containing the shochu lees extract had a control. In comparison with the beverage with no added brewed product (Sample 7-1), the residual rate of the purple sweet potato pigment was significantly higher.
Regarding the ΔE value showing the change in color tone before and after the stability test, the beverage containing the shochu lees extract (Sample 7-2) was better than the beverage without the brewed product as a control (Sample 7-1). The value showed a small change in color tone (value in which fading was suppressed). It was also confirmed by visual observation that the fading of the beverage was suppressed by the stability-imparting function of the shochu lees extract to the purple sweet potato pigment.
As shown by the above results, it was shown that the function of imparting stability to the anthocyanin pigment by the shochu lees extract is a function that is well exhibited even in a non-alcoholic beverage. That is, it was shown that the fading-inhibiting effect of the anthocyanin-based pigment by the brewed product is an excellent effect in both alcoholic beverages and non-alcoholic beverages.

[Experimental Example 8] "Evaluation of stability imparting function to anthocyanin dye (red radish dye)"
The shochu lees extract prepared in the above experimental example was evaluated for its stability-imparting function when incorporated into a beverage containing a red radish pigment.

(1) Preparation of test solution As a brewed product, the content of the shochu lees extract is 0.01% by mass in terms of solid content, and the anthocyanin dye content of the red radish pigment is in terms of color value E ^10% _{1 cm} value 80. The test solution was prepared so as to be 0.03% by mass.
Here, as the shochu lees extract, the same one as that prepared in Experimental Example 3 was used. As the red radish dye, a commercially available red radish dye preparation (Vegeta Red [registered trademark] AD, manufactured by San-Ei Gen FFI Co., Ltd.) was used. Further, as a control sample, a test solution to which the shochu lees extract was not added was similarly prepared.

(2) Stability test The results of the stability test are shown in the table below. In addition, visual observation of the PET bottle beverage was also performed.

(3) Results and discussion As a result, even when intense light irradiation under the above conditions and high temperature storage under the above conditions were performed, the beverage containing the shochu lees extract (Sample 8-2) showed a control. In comparison with the beverage with no added brewed product (Sample 8-1), the residual ratio of red radish pigment was significantly higher.
Regarding the ΔE value indicating the change in color tone before and after the stability test, the beverage containing the shochu lees extract (Sample 8-2) was more excellent than the beverage containing no brewed product as a control (Sample 8-1). The value showed a small change in color tone (value in which fading was suppressed). It was also confirmed by visual observation that the fading of the beverage was suppressed by the stability-imparting function of the shochu lees extract to the red radish pigment.
As shown by the above results, the fading-inhibiting effect of the anthocyanin-based pigment possessed by the shochu lees extract, even for the red radish pigment having a different structure and composition of the anthocyanin compound from the purple sweet potato pigment, improves its stability. It was shown to be a functional composition. That is, it was shown that the fading-inhibiting action of the anthocyanin-based pigment by the brewed product can be widely exerted on various anthocyanin-based pigments.

[Experimental Example 9] "Evaluation of stability-imparting function for anthocyanin dye (red cabbage dye)"
With respect to the sake lees extract and shochu lees extract prepared in the above experimental example, the stability-imparting function when blended in a beverage containing a red cabbage pigment was evaluated.

(1) Preparation of test liquid As a brewing product, the content of the sake lees extract or shochu lees extract is 0.01% by mass in terms of solid content, and the content of the red cabbage pigment as anthocyanin pigment is E ^10%. _The test solution was prepared so that the _{1 cm} value would be 0.03 mass% in terms of 80.
Here, the same sake lees extract as that prepared in Experimental Example 1 was used. As the shochu lees extract, the same one prepared in Experimental Example 3 was used. As a control sample, a test solution containing no brewed product was similarly prepared.

(2) Stability test The results of the stability test are shown in the table below. In addition, visual observation of the PET bottle beverage was also performed.

(3) Results and discussion As a result, even when strong light irradiation under the above conditions and high temperature storage under the above conditions were performed, the beverage containing the lees extract (Sample 9-2) and the shochu lees extract In the beverage containing the product (Sample 9-3), the residual rate of red cabbage pigment was significantly higher than that in the control beverage (Sample 9-1) in which the brewed product was not added.
Regarding the ΔE value showing the change in color tone before and after the stability test, the brewed product which is a control in the beverage containing the sake lees extract (Sample 9-2) and the beverage containing the shochu lees extract (Sample 9-3) Shows a smaller change in color tone (value in which discoloration is suppressed) than that of the beverage without addition (Sample 9-1). It was also confirmed by visual observation that the fading of the beverage was suppressed by the function of imparting stability to the red cabbage pigment exhibited by the brewed product.
As shown by the above results, the fading-inhibiting effect of the anthocyanin pigments of the sake lees extract and the shochu lees extract is stable against red cabbage pigments having a different structure and composition of the anthocyanin compound from the purple sweet potato pigments. It was shown to be a composition having a function of improving the property. That is, it was shown that the fading-inhibiting action of the anthocyanin-based pigment by the brewed product can be widely exerted on various anthocyanin-based pigments.

[Experimental Example 10] "Evaluation of stability-imparting function at low addition amount"
The sake lees extract prepared in the above experimental example was evaluated for the stability-imparting function to the anthocyanin-based pigment when blended into a beverage at a low addition amount.

(1) Preparation of test liquid As a brewing product, the content of the sake lees extract is the mass% shown in the following table in terms of solid content, and as the anthocyanin pigment, the content of the red radish pigment is the color value E ^10% _{1 cm} value converted to 80 A test solution was prepared so that the concentration would be 0.03% by mass.
Here, the same sake lees extract as that prepared in Experimental Example 1 was used. As the red radish dye, a commercially available red radish dye preparation (Vegeta Red [registered trademark] AD, manufactured by San-Ei Gen FFI Co., Ltd.) was used. Further, as a control sample, a test solution without addition of the sake lees extract was prepared in the same manner.

(2) Stability test The results of the stability test are shown in the table below. In addition, visual observation of the PET bottle beverage was also performed.

(3) Results and discussion As a result, even in the beverage (Sample 10-2) in which the brewed product was added at a low concentration of 0.001% by mass of solid content, the brewed product was added at 0.01% by mass of solid content. Similar to the prepared beverage (Sample 10-3), the residual rate of anthocyanin-based pigments was higher than that of the control beverage (Sample 10-1) containing no added brewed product.
Regarding the ΔE value showing the change in color tone before and after the stability test, in the beverage (Sample 10-2) in which the brewed product was added at a low concentration of 0.001% by mass of the solid content, the brewed product was converted into the solid content. Similar to the beverage added at 0.01% by mass (Sample 10-3), the control brewed product had a smaller change in color tone than the additive-free beverage (Sample 10-1) (value in which fading was suppressed. )showed that. It was also confirmed by visual observation that in Samples 10-2 and 10-3, the fading of the beverage was suppressed by the function of imparting stability to the anthocyanin-based pigment exhibited by the brewed products.
As the above results show, the fading-inhibiting effect of the anthocyanin-based pigment of the brewed product is that the function of improving the stability thereof is sufficiently exerted even when the content of the brewed product is extremely low. Was shown.

[Experimental Example 11] "Evaluation of stability imparting function in acidic milk drink"
The shochu lees extract prepared in the above experimental example was evaluated for the function of imparting stability to the anthocyanin pigment by the brewed lees extract in acidic milk drinks.

(1) Preparation of test solution For commercially available lactic acid bacteria beverages (Asahi beverage "Calpis water [registered trademark]"), the content of the shochu lees extract as a brewing product in terms of solid content is% by mass, and As the anthocyanin dye, the purple sweet potato dye was added so that the content of the E ^10% _{Ecm 1 cm} value was 0.03 mass% in terms of 80, to prepare a test solution, which was filled in a PET bottle. Further, as a control sample, a test solution to which the shochu lees extract was not added was similarly prepared.

(2) Stability test A light resistance test 2 was performed on each test solution.

With respect to the test solutions before and after the above stability test, the residual dye ratio was calculated by visual evaluation.
With respect to the test solution before and after the stability test, the ΔE value, which is the color difference when the test solution after the stability test was compared with the test solution before the test, was calculated by the above method.
The results of the stability test are shown in the table below. In addition, visual observation of the PET bottle beverage was also performed.

(3) Results and Discussion As a result, even in the acidic milk beverages, the beverages containing the shochu lees extract (Sample 11-2 and Sample 11-3) were beverages containing no brewed product as a control (Sample 11-1). ), the dye residual rate was higher than that of the above.
Regarding the ΔE value indicating the change in color tone before and after the stability test, the beverages containing the shochu lees extract (Sample 11-2 and Sample 11-3) also contained the control brewed product-free beverage (Sample 11). The change in color tone was smaller than that of -1). It was also confirmed by visual observation that in Samples 11-2 and 11-3, the fading of the beverage was suppressed by the function of imparting stability to the anthocyanin-based pigment exhibited by the brewed products.
As shown by the above results, it was shown that the fading-inhibiting function of an anthocyanin-based pigment possessed by a brewed product can be exerted also in acidic milk drinks, and can be exerted regardless of the type of drink.

Claims (11)

1. A composition for suppressing fading of anthocyanin dye, which contains a brewed product as an active ingredient.
2. The composition for suppressing fading of anthocyanin dye according to claim 1, wherein the brewed product is a brewed product of koji mold or yeast.
3. The composition for suppressing fading of anthocyanin dye according to claim 1 or 2, wherein the raw material of the brewed product is derived from a plant.
4. The composition for suppressing fading of anthocyanin dye according to any one of claims 1 to 3, wherein the brewed product is sake lees or shochu lees, or an extract thereof.
5. A method for producing a composition for suppressing fading of anthocyanin dye, comprising the step of incorporating or blending the brewed product according to any one of claims 1 to 4 as an active ingredient.
6. A method for suppressing fading of anthocyanin dye,
   The method for suppressing discoloration, comprising the step of incorporating or blending the brewed product according to any one of claims 1 to 4 in the step of producing a pigment composition or a product containing an anthocyanin pigment.
7. A dye composition or product containing an anthocyanin dye, which comprises the composition for suppressing fading according to any one of claims 1 to 4.
8. The product according to claim 7, wherein the product is a food/beverage product, a cosmetic product, a pharmaceutical product, a quasi-drug, a daily hygiene product, or a feed.
9. The product according to claim 7 or 8, containing 0.0005 to 5 mass% of the brewed product in terms of solid content.
10. A method for producing a pigment composition or a product containing an anthocyanin pigment,
    The said manufacturing method including the process of containing or mix|blending the composition for fading suppression in any one of Claims 1-4.
11. The manufacturing method according to claim 10, wherein the product is a food or drink, a cosmetic product, a pharmaceutical product, a quasi drug, a daily use product for hygiene, or a feed.

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