WO2020111165A1 - Composition pour supprimer la détérioration de matière colorante à base d'anthocyanine - Google Patents

Composition pour supprimer la détérioration de matière colorante à base d'anthocyanine Download PDF

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Publication number
WO2020111165A1
WO2020111165A1 PCT/JP2019/046488 JP2019046488W WO2020111165A1 WO 2020111165 A1 WO2020111165 A1 WO 2020111165A1 JP 2019046488 W JP2019046488 W JP 2019046488W WO 2020111165 A1 WO2020111165 A1 WO 2020111165A1
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composition
anthocyanin
dye
product
mass
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PCT/JP2019/046488
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English (en)
Japanese (ja)
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沙織 大城
剛 箕川
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三栄源エフ・エフ・アイ株式会社
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Priority to JP2020557808A priority Critical patent/JPWO2020111165A1/ja
Publication of WO2020111165A1 publication Critical patent/WO2020111165A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/16—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions
    • A23K10/18—Addition of microorganisms or extracts thereof, e.g. single-cell proteins, to feeding-stuff compositions of live microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
    • A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K20/00—Accessory food factors for animal feeding-stuffs
    • A23K20/10—Organic substances
    • A23K20/179—Colouring agents, e.g. pigmenting or dyeing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/06—Organic compounds, e.g. natural or synthetic hydrocarbons, polyolefins, mineral oil, petrolatum or ozokerite
    • A61K47/26—Carbohydrates, e.g. sugar alcohols, amino sugars, nucleic acids, mono-, di- or oligo-saccharides; Derivatives thereof, e.g. polysorbates, sorbitan fatty acid esters or glycyrrhizin
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
    • A61K47/46—Ingredients of undetermined constitution or reaction products thereof, e.g. skin, bone, milk, cotton fibre, eggshell, oxgall or plant extracts
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/30—Cosmetics or similar toiletry preparations characterised by the composition containing organic compounds
    • A61K8/60—Sugars; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K8/00—Cosmetics or similar toiletry preparations
    • A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
    • A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q1/00—Make-up preparations; Body powders; Preparations for removing make-up
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q11/00—Preparations for care of the teeth, of the oral cavity or of dentures; Dentifrices, e.g. toothpastes; Mouth rinses
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
    • A61Q5/00—Preparations for care of the hair
    • C—CHEMISTRY; METALLURGY
    • C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
    • C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
    • C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P1/00—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes
    • C12P1/02—Preparation of compounds or compositions, not provided for in groups C12P3/00 - C12P39/00, by using microorganisms or enzymes by using fungi
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • 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.
  • 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.
  • Patent Document 1 As conventional antioxidants for general anthocyanin dyes, L-ascorbic acid, ⁇ -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).
  • 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.
  • the present inventors have earnestly studied, and then conceived to add the sake lees extract to an anthocyanin pigment-containing beverage.
  • 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. ..
  • 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. ..
  • 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.
  • a composition for suppressing fading of anthocyanin dye which comprises a brewed product as an active ingredient.
  • Item 2 Item 2.
  • Item 3 Item 3.
  • Item 4 Item 4.
  • 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.
  • 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 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.
  • anthocyanin-based pigment that can be applied to various compositions such as pigment compositions such as pigment preparations and foods and drinks.
  • 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.
  • FIG. 2A Result diagram of light resistance test 2.
  • FIG. 2B Result of heat resistance test.
  • the present invention relates to a technique for suppressing fading of anthocyanin dye.
  • 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.
  • 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.
  • 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.
  • the discoloration suppressing function of the anthocyanin dye is exhibited due to the compositional characteristics of the components contained in the brewed product.
  • 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.
  • the raw material examples include animal-derived raw materials such as milk, seafood, and meat.
  • grain seeds can be preferably used.
  • potato an underground storage section of the potato can be preferably used.
  • 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.
  • 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.
  • the brewed product includes a brewing liquid (a composition contained in the brewing liquid) obtained by the brewing process.
  • the brewed product includes the brewed meal obtained in the above brewing process.
  • the brewed product includes an extract of brewed meal.
  • 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.
  • a composition obtained by allowing a microorganism containing koji mold or yeast to act on the raw material
  • 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.
  • 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.
  • the raw material for example, plant-derived raw material such as grains, potatoes, fruits, vegetables, malt, sugar raw material, etc.
  • the composition for example, liquor
  • the brewed lees thereof for example, brewed lees of liquor
  • the extract of the brewed meal can be preferably mentioned.
  • 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.
  • brewed lees of alcoholic beverages can be preferably used.
  • 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.
  • brewed meal in the production of alcoholic beverages utilizing the saccharification of Aspergillus and alcohol fermentation of yeast.
  • 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.
  • 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.
  • 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.
  • 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. ..
  • mash moromi
  • 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.
  • the bleached lees extract can be preferably used as an active ingredient of the composition for fading suppression according to the present invention.
  • 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.
  • 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.
  • the brewed meal used for the extraction can be extracted as it is.
  • the extraction step can be performed by a normal extraction operation.
  • 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.
  • 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.
  • 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.
  • 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.
  • an extraction solvent having an alcohol content of about 1 to 80% (v/v), preferably about 1 to 50% (v/v) is suitable.
  • 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.
  • the fading suppressing function of the anthocyanin-based pigment is exhibited due to the compositional characteristics of the components contained in the brewed product.
  • 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.
  • 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.
  • a sugar molecule for example, glucose, galactose, anthocyanidin aglycone, (Rhamnose, etc.
  • an organic acid for example, sinapinic acid, caffeic acid, succinic acid, malonic acid, etc.
  • 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.
  • 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.
  • a colored sweet potato dye that is an acylated anthocyanin for example, a purple sweet potato dye
  • a red radish dye for example, a red cabbage dye, a purple carrot dye, and the like
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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).
  • 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.
  • 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 ⁇ E 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.
  • Y 1 in the formula (2) represents the color difference ⁇ E 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).
  • 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.
  • the color difference ⁇ E value between the test liquid before storage and the test liquid after storage is shown.
  • 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.
  • 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.
  • 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
  • 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).
  • 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.
  • the dye residual rate (%) of the test solution after storage is shown.
  • 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 ⁇ E 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.
  • 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
  • W 1 in the formula (4) is the color difference ⁇ E 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.
  • 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.
  • maximum absorption wavelength 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.
  • color value means the absorbance at the maximum absorption wavelength ( ⁇ max) 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 ”).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the “color difference ( ⁇ E)” 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.
  • composition for suppressing fading 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.
  • the above-mentioned brewed product can be used as it is as a fading-inhibiting composition for anthocyanin pigments.
  • the content of the brewed product in the discoloration suppressing composition is 100% by mass.
  • compositions 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.
  • 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.
  • composition for suppressing fading can be used in various related inventions utilizing the function of imparting stability to the anthocyanin-based pigment exhibited by the brewed product.
  • 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.
  • the term "agent” in the contents indicating these applications can be read by replacing it with "composition", "composition for use” or the like.
  • 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.
  • 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.
  • 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.
  • the description in the above paragraph can be referred to or used.
  • other steps, conditions, etc. it is possible to adopt a method including a conventional method in the technical field.
  • 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.
  • 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).
  • pigment compositions 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • anthocyanin dye examples 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.
  • a colored sweet potato dye for example, purple sweet potato dye
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • composition for suppressing fading 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.
  • 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.
  • the colorable product according to the present invention is not limited to these.
  • “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.
  • “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.
  • these since these have heat resistance, they can be used for products that are expected to be exposed to high temperature storage.
  • 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.
  • 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.
  • 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.
  • 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.
  • none of conventional anthocyanin dye antioxidants and fading inhibitors have been found to exert a sufficient fading suppressing action in the presence of alcohol.
  • a new anthocyanin dye that is a natural dye compound is added. It becomes available.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • a composition containing the above-mentioned brewed product a composition for suppressing fading, a pigment composition, a pigment preparation, etc.
  • 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.
  • 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.
  • 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 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.
  • 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.
  • 0.008 mass% or more is contained or blended can be mentioned.
  • 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.
  • the content of the anthocyanin dye in these products can be appropriately adjusted according to the type of product and purpose.
  • 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.
  • an embodiment in which it is contained or blended so as to be 0.005 to 0.6 mass% can be mentioned.
  • the descriptions about the features and processes described in the above paragraphs can be referred to or used.
  • 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.
  • the brewed product or the composition containing the brewed product antioxidant, pigment composition, pigment preparation, etc.
  • it may be a method including a conventional method in the technical field. It is possible.
  • Method for suppressing fading of anthocyanin dye 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.
  • a method for preventing fading of anthocyanin dyes 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.
  • the descriptions regarding the characteristics, steps, etc. described in the above paragraphs can be referred to or used.
  • 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.
  • a method including a conventional method in the technical field can also be used. Is.
  • 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.)
  • 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.
  • 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.
  • the ⁇ E value which is the color difference when the test solution after the stability test was compared with the test solution before the test. The lower the ⁇ E 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • the same sake lees extract as that prepared in Experimental Example 1 was used.
  • red radish dye 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.
  • 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.
  • 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.
  • 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%)
  • 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.
  • 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.
  • 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.
  • 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.
  • yeast extract 1 Asa control sample, a test solution containing no yeast extract was similarly prepared.
  • 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.
  • 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.
  • 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.
  • 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.
  • test solutions were prepared according to the following basic formulation, and stability tests were conducted.
  • 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.
  • 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.
  • 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.
  • 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.
  • the shochu lees extract the same one as that prepared in Experimental Example 3 was used.
  • 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.
  • 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.
  • the same sake lees extract as that prepared in Experimental Example 1 was used.
  • the shochu lees extract the same one prepared in Experimental Example 3 was used.
  • a test solution containing no brewed product was similarly prepared.
  • 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.
  • 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.
  • 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.
  • the same sake lees extract as that prepared in Experimental Example 1 was used.
  • 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.
  • 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.
  • 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.
  • the residual dye ratio was calculated by visual evaluation.
  • the ⁇ E 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.

Abstract

La présente invention aborde le problème de fourniture d'une technique pour supprimer la détérioration d'une matière colorante à base d'anthocyanine qui peut être appliquée à divers produits tels que des aliments et des boissons et une composition de matière colorante telle qu'une préparation de matière colorante. La présente invention concerne une composition pour supprimer la détérioration de matière colorante à base d'anthocyanine, la composition contenant un produit infusé en tant que constituant efficace. La présente invention concerne également une technique pour supprimer la détérioration d'une matière colorante à base d'anthocyanine, la technique étant caractérisée en ce que, dans une étape de production d'une composition ou d'un produit de matière colorante comprenant une matière colorante à base d'anthocyanine, une étape consistant à contenir ou à mélanger le produit infusé est effectuée.
PCT/JP2019/046488 2018-11-29 2019-11-28 Composition pour supprimer la détérioration de matière colorante à base d'anthocyanine WO2020111165A1 (fr)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6322175A (ja) * 1986-07-14 1988-01-29 Yamaguchi Pref Gov レツドキヤベツを使用した赤色醸造酒の製造方法
JP2009027997A (ja) * 2007-07-28 2009-02-12 Kojika Shuzo Co Ltd 紫イモを用いた赤紫色の酒類の製造方法
KR20140085711A (ko) * 2012-12-27 2014-07-08 전주시 막걸리 술지게미를 이용한 쿠키의 제조방법

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Publication number Priority date Publication date Assignee Title
JPS6322175A (ja) * 1986-07-14 1988-01-29 Yamaguchi Pref Gov レツドキヤベツを使用した赤色醸造酒の製造方法
JP2009027997A (ja) * 2007-07-28 2009-02-12 Kojika Shuzo Co Ltd 紫イモを用いた赤紫色の酒類の製造方法
KR20140085711A (ko) * 2012-12-27 2014-07-08 전주시 막걸리 술지게미를 이용한 쿠키의 제조방법

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MATSUNAGA, KAZUHIKO ET AL.: "Development of the Fermented Vinegar Production Technology Using Colored Rice", KAGOSHIMA PREFECTURAL INSTITUTE OF INDUSTRIAL TECHNOLOGY, 2013, pages 7 - 11 *
SHO, CHO ET AL.: "Characteristics of Breads Made with Sweet Potato-Derived Shochu Distillery By-product Supernatants", NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, vol. 55, no. 6, 2008, pages 287 - 292, XP055712706 *
YASUDA, SHIN ET AL.: "Sustainable Use of Anthocyanins as the Functional Ingredients from Purple Sweet Potato", JOURNAL OF THE BREWING SOCIETY OF JAPAN, vol. 109, no. 8, 2014, pages 557 - 564, XP055712704 *

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