WO2020203781A1 - Composition de colorant - Google Patents

Composition de colorant Download PDF

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Publication number
WO2020203781A1
WO2020203781A1 PCT/JP2020/014038 JP2020014038W WO2020203781A1 WO 2020203781 A1 WO2020203781 A1 WO 2020203781A1 JP 2020014038 W JP2020014038 W JP 2020014038W WO 2020203781 A1 WO2020203781 A1 WO 2020203781A1
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WIPO (PCT)
Prior art keywords
colored
sweet potato
product
dye composition
pigment
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PCT/JP2020/014038
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English (en)
Japanese (ja)
Inventor
晶紀 横田
内田　浩司
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三栄源エフ・エフ・アイ株式会社
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Priority to JP2021512006A priority Critical patent/JPWO2020203781A1/ja
Publication of WO2020203781A1 publication Critical patent/WO2020203781A1/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
    • A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
    • 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
    • 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
    • A61K47/46—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
    • A61K8/96—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
    • A61K8/9783—Angiosperms [Magnoliophyta]
    • A61K8/9789—Magnoliopsida [dicotyledons]
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K9/00—Medicinal preparations characterised by special physical form
    • A61K9/14—Particulate form, e.g. powders, Processes for size reducing of pure drugs or the resulting products, Pure drug nanoparticles
    • 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

Definitions

  • the present invention relates to a dye composition.
  • pigments Conventionally, vegetable raw materials such as colored vegetables have been used to obtain pigments.
  • extraction is generally performed using a water-soluble solvent such as water or hydrous alcohol.
  • Pigments derived from plant-derived materials such as colored vegetables are highly safe and are ingested by the human body such as foods and pharmaceuticals, as well as cosmetics and other products that come into direct contact with the human body, children's toys, etc. It is used in product groups that may be ingested by the human body, feed that is ingested by animals, etc., and the range of products that can be used is wide.
  • Patent Document 1 proposes a method for producing a natural pigment extract that can efficiently extract pigments from the peels of fruits such as apples, grapes, and persimmons.
  • the dye obtained by extraction treatment from a vegetable raw material such as colored vegetables using a water-soluble solvent may have problems of light resistance and / or heat resistance, and fading due to storage is likely to occur.
  • an object of the present invention is to provide a pigment composition containing a pigment obtained from a vegetable raw material such as a colored vegetable and having excellent light resistance and / or heat resistance.
  • the present inventors use a specific colored vegetable, specifically, colored sweet potato, as a vegetable raw material, and a pigment composition containing the steamed product thereof has light resistance and / or light resistance when applied to a colored body. Alternatively, they have found that they are excellent in heat resistance, and based on such findings, they have completed the present invention.
  • the present invention includes the following aspects; [1] A pigment composition for suppressing fading, which contains a steamed product of colored sweet potatoes. [2] The pigment composition according to [1], wherein the flesh color of the colored sweet potato is a color derived from an anthocyanin pigment. [3] The dye composition according to [1] or [2], which has a color value of 3 or more. [4] The pigment composition according to any one of [1] to [3], wherein the colored sweet potato steamed product is in powder form. [5] The dye composition according to [4], wherein the colored sweet potato steamed product has an average particle size of 10 to 300 ⁇ m.
  • the present invention also provides the coloring compositions listed below.
  • the present invention also provides the following methods for suppressing fading of colored bodies.
  • a method for suppressing fading of a colored body which comprises applying a pigment composition containing a steamed product of colored sweet potato to the colored body.
  • the present invention also provides the following method for producing a colored body in which fading is suppressed.
  • a method for producing a colored body in which fading is suppressed which comprises applying a pigment composition containing a colored sweet potato steamed product to a colored body.
  • a pigment composition having excellent light resistance and / or heat resistance by using a specific colored vegetable as a vegetable raw material and containing a steamed product thereof.
  • the present invention relates to a dye composition.
  • a dye composition a dye composition
  • embodiments of the present invention will be described in detail.
  • the phrase “contains” is used intended to include the phrase “consisting of” and the phrase “consisting of”.
  • the pigment composition of the present invention contains a steamed product of colored sweet potatoes.
  • the term "dye composition” refers to a composition containing a dye. In the present invention, such a pigment is provided by a steamed product of colored sweet potatoes.
  • Sweet potato is a plant species belonging to the genus Ipomoea batatas of the morning glories family, and the root of the mass is mainly edible.
  • colored sweet potato refers to sweet potato that contains a high concentration of pigments such as purple pigment and red pigment as compared with ordinary sweet potato.
  • colored sweet potatoes contain anthocyanin-based pigments and the like as the main components of the pigments in the roots of the sweet potatoes. Colored sweet potatoes are preferably used because they are pigment materials that exhibit relatively good odor characteristics derived from raw materials and do not require an excessive deodorizing operation in the purification process.
  • a variety line having a flesh color of purple-red-purple-red-orange-red is preferable, and a variety line having a maximum absorption wavelength in the flesh color in the range of 500 to 540 nm is more preferable, and the flesh color is more preferable.
  • a variety line that is a color derived from an anthocyanin dye is more preferable.
  • a sweet potato having a flesh color such as purple, reddish purple, reddish purple, purple red, red, vermilion, orange-red and the like
  • specific examples of purple sweet potatoes include, for example, “Ayamurasaki”, “Akemurasaki”, “Murasakimasari”, “Purple Sweet Road”, “Chura Koi Beni”, “Fukumurasaki”, “"YamakawaPurple”,”TanegashimaGold”,”TanegashimaPurple”,”Purple Girl (Kyushu 137)", “Tanegashima Roman”, “Miyano 36", “Bise”, “Oki Yume Purple”, “Toyomurasaki” , Etc.
  • red sweet potato for example, the sweet potato described in Japanese Patent Application No. 2019-038106 filed earlier by the applicant of the present application can be
  • the "purple sweet potato” is a conventional name for a sweet potato whose root (particularly inside) has a purple to purplish red tone.
  • Purple sweet potato contains a large amount of cyanidin-based anthocyanins (purple pigments) and / or peonidin-based anthocyanins (red-purple pigments).
  • red sweet potato refers to a sweet potato whose bulbous root portion (particularly inside) exhibits a red to yellow-red tone. Red sweet potatoes are rich in pelargonidin-based anthocyanins (orange pigments).
  • any colored sweet potato can be used, but purple sweet potato (also referred to as purple potato) can be used more preferably.
  • the colored sweet potato used as a raw material it is preferable to use one having a high content of anthocyanins. Specifically, it is preferable to use colored sweet potatoes having a raw material color value of 1 or more, preferably 2 or more, more preferably 3 or more, still more preferably 4 or more, and particularly preferably 5 or more.
  • the "raw material color value” means the color value of the raw material, and is calculated by, for example, the following method. A certain amount of solvent (eg, 5 times the amount of the raw material, 0.5% sulfuric acid water) is added to the raw material, stirring and extraction are performed for a certain period of time (example: 12 hours), and the color value of the extraction filtrate is measured. The raw material color value is calculated by multiplying the obtained color value by the dilution rate.
  • color value means “color value E 10% 1 cm”
  • color value E 10% 1 cm means a 10% (w / v) dye composition-containing solution.
  • it is a value calculated by measuring the absorbance (A: Absorbance) of the maximum absorption wavelength ( ⁇ max) in the visible light region using a measurement cell having an optical path length of 1 cm. It may be expressed as "color value (10% E)”.
  • the color value can be calculated in detail according to the method described in the 9th Edition Food Additives Official Standard (Ministry of Health, Labor and Welfare, Japan).
  • the maximum absorption wavelength ( ⁇ max) is included in the range of, for example, 515 to 535 nm, and in the case of red sweet potato, the maximum absorption wavelength ( ⁇ max) is included in the range of, for example, 500 to 530 nm.
  • a part of the colored sweet potato may be a sweet potato having such a color value, and a portion having such a color value may be selected as a raw material for the dye composition according to the present invention. May be used as.
  • the coloring characteristics of the pigment composition according to the present invention can be determined by selecting the type of colored sweet potato used as a raw material, that is, cyanidin-based anthocyanin (purple pigment), peonidin-based anthocyanin (red-purple pigment), and pelargonidin-based anthocyanin (orange).
  • the dye system can be appropriately selected and the content ratio thereof can be changed. That is, this makes it possible to widely adjust the color hue of the dye composition.
  • steaming treatment means that colored sweet potatoes, which are raw materials, are steamed and boiled. Although not limited, as an example, colored sweet potatoes and water are placed in a heating chamber, steam is generated at a temperature of 80 to 100 ° C., and the colored sweet potatoes are shredded and crushed until they become soft enough to be crushed. For example, steaming.
  • the temperature in the steaming treatment is not particularly limited as long as it is an environment in which steam can be generated from water, but can be, for example, 80 ° C. or higher, preferably 85 to 100 ° C., more preferably 90 to 100 ° C. More preferably, it is 95 to 100 ° C, and particularly preferably 98 to 100 ° C.
  • the time in the steaming treatment is appropriately set depending on the size of the raw material used, the inherent hardness, etc., and is not particularly limited, but can be, for example, 15 minutes or more, preferably 20 to 150 minutes. It is preferably 30 to 120 minutes, more preferably 40 to 100 minutes, and particularly preferably 50 to 80 minutes.
  • superheated steam refers to steam obtained by heating saturated steam evaporated at 100 ° C. to a temperature exceeding 100 ° C. while maintaining a constant pressure.
  • the temperature in the steaming treatment when superheated steam is used can be, for example, 400 ° C. or lower, preferably 100 to 400 ° C., more preferably 100 to 300 ° C., still more preferably 100 to 200 ° C., in particular.
  • the temperature is preferably 100 to 180 ° C, most preferably 100 to 140 ° C.
  • the time in the steaming treatment is appropriately set depending on the size of the raw material used, the inherent hardness, etc., and is not particularly limited, but can be, for example, 1 minute or more, preferably 1 minute or more. It is 1 to 60 minutes, more preferably 2 to 50 minutes, still more preferably 3 to 40 minutes, and particularly preferably 5 to 30 minutes.
  • the steamed product thus obtained may be further pulverized to be pulverized, further dried to be dried, or pulverized to be powdered. Well, it may be granulated by a known method. From the viewpoint of efficiently coloring the object to be colored, the steamed product is preferably in the form of powder.
  • the average particle size of the colored sweet potato steamed product is appropriately changed and not limited depending on the type of raw material, the type of the object to be colored, etc., but can be, for example, 10 to 300 ⁇ m. It is preferably 15 to 250 ⁇ m, more preferably 20 to 200 ⁇ m, still more preferably 25 to 250 ⁇ m, particularly preferably 30 to 200 ⁇ m, and most preferably 35 to 180 ⁇ m.
  • the method of refining the steamed product into powder is not particularly limited, and for example, a conventionally used crusher or the like can be used regardless of whether it is dry or wet.
  • dry crushers include roller rolling mills (Roche mills, etc.), centrifugal roller mills (Raymond mills, etc.); high-speed rotating mills, hammer mills (atomizers, etc.), disc pin mills (coroplex, etc.); classifiers.
  • Built-in high-speed rotary mill turbo type mill (super micron mill, turbo mill, etc.); Jet mill jet stream collision type (majack pulperizer, etc.), fixed impact plate type (wetcomill, etc.), collision plate type composite type (super) Single track jet mill, majak mill, etc.).
  • wet crusher examples include a flow tube type mill (sand grinder) of a medium stirring mill, a stirring tank type mill (attritor, etc.); and other colloidal mills. One or more of these may be combined, or the miniaturization process may be repeated with the same equipment.
  • a solid-state colored sweet potato steamed product is put into a crusher, crushed under conditions according to the crusher used, and finely divided by a method of adjusting the particle size of the powder to be within the above range. It should be changed.
  • a dry type crusher among the above. By finely pulverizing with a dry type crusher to the above average particle size, it is used for powder products such as tablets, tablets, powdered juice, etc., which have excellent color tone in powder state and have been difficult until now. Even so, the color unevenness can be reduced, and the dye can be added as a powder, so that the manufacturing process of the final product can be simplified.
  • the color value of the dye composition is adjusted to the range of 3 to 60, preferably 3 to 50, more preferably 5 to 40, and even more preferably 8 to 25. Is preferable.
  • the color value adjustment method can be carried out according to the conventional method.
  • a method of adding and mixing the amount of excipients such as dextrin, lactose, and trehalose to a steamed colored sweet potato product while adjusting the amount, and powdering such as spray-drying and freeze-drying, or crushing the steamed colored sweet potato product examples thereof include a method of mixing and adjusting a product, a dried product or a powder product with an excipient.
  • the pigment composition of the present invention contains the steamed product of the colored sweet potato.
  • the content of the colored sweet potato steamed product in the dye composition is not particularly limited, and the colored sweet potato steamed product may be used as it is as the dye composition, and excipients (for example, dextrin, sugar, etc.) and antioxidants may be used. , A fading inhibitor, a fragrance and the like may be included.
  • the dye composition of the present invention can be used as a dye composition for suppressing fading from the viewpoint of being excellent in suppressing fading.
  • the dye composition of the present invention can also be used as a dye preparation.
  • the properties of the dye composition (or dye preparation) according to the present invention are not particularly limited. Examples thereof include liquid, paste, gel, semi-solid, solid or powder, and preferably solid or powder.
  • the dye composition of the present invention preferably has a water content of, for example, 10% or less, 8% or less, 6% or less, or 4% or less.
  • the average particle size of the dye composition of the present invention can be, for example, 10 to 300 ⁇ m, preferably 15 to 250 ⁇ m, and more preferably 20 from the viewpoint of efficiently coloring the object to be colored. It is preferably ⁇ 200 ⁇ m, more preferably 25 to 250 ⁇ m, particularly preferably 30 to 200 ⁇ m, and most preferably 35 to 180 ⁇ m.
  • the content of the colored sweet potato steamed product in the dye composition (or dye preparation) is not particularly limited, but can be, for example, 1 to 100% by mass, 10 to 100% by mass, and 20 to 20 to 100% by mass. It can be 100% by mass, it can be 30-100% by mass, it can be 50-100% by mass, it can be 70-100% by mass, it can be 80-100% by mass. Can be done.
  • the content can be appropriately adjusted according to the color value of the raw material, the steamed sweet potato, and the color value of the pigment composition.
  • the value of the color value E 10% 1 cm of the dye composition (or the dye preparation) is in the range of 5 to 50. Is preferable, and the range is more preferably 10 to 20.
  • the term “colored body” refers to an object to which the dye composition (or dye preparation) of the present invention is applied.
  • the colored body to which the dye composition (or dye preparation) of the present invention is applied is not particularly limited as long as the effects of the present invention can be exhibited.
  • the term “colored composition” refers to a body to be colored to which the dye composition (or dye preparation) of the present invention is applied.
  • the water content of the colored body is preferably low, and it is more preferable that the colored body is a dried product.
  • the water content of the object to be colored is not limited as long as the effects of the present invention can be exhibited, but for example, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4%. Below, it can be 3% or less, 2% or less, 1% or less, 0.5% or less.
  • the water content of food can be measured by a general method for measuring the water content of food, and examples thereof include a heat drying method under normal pressure or reduced pressure, a Karl Fischer method, a distillation method, and an infrared moisture meter. The water content can be calculated in detail according to the water measurement method (Karl Fischer method) described in the 9th Edition Food Additives Official Standard (Ministry of Health, Labor and Welfare, Japan).
  • the coloring composition to which the dye composition (or dye preparation) of the present invention is applied also preferably has the above water content.
  • the dye composition (or dye preparation) of the present invention is used in the form of powder, it can be applied without substantially increasing the water content of the object to be colored, which is preferable.
  • the dye composition (or dye preparation) of the present invention is applied to a colored body by a known method, and the coloring method is not limited.
  • the dye composition (or dye preparation) of the present invention may be applied as part of the manufacturing process of the product to be colored, and may be added to the raw material of the product to be colored and kneaded, for example. It may be applied at any stage before, after, or in the middle of molding or formulation.
  • the content of the dye composition (or the dye preparation) is appropriately set depending on the type of the object to be colored and the like, and is not particularly limited, but for example, the coloring composition. It can be 10% by mass or less, preferably 9% by mass or less, more preferably 8% by mass or less, still more preferably 7% by mass or less, and particularly preferably 6% by mass or less, based on the total amount of the product. Most preferably, it is 5% by mass or less.
  • the lower limit of the content of the dye composition in the total amount of the coloring composition is not particularly limited, but may be, for example, 5% by mass or more, preferably 10% by mass or more, and more preferably 20% by mass or more. ..
  • the properties of the colored body are not particularly limited as long as the effects of the present invention can be exhibited. Examples thereof include liquid, paste, gel, semi-solid, solid or powder.
  • the product form of the colored body is not particularly limited as long as the effect of the present invention can be exhibited.
  • the conventional pigment composition derived from colored vegetables can be used for a colored body, which is easily discolored and difficult to use, and can be used in a wide range of fields.
  • Product forms of the colored body or coloring composition include, for example, foods, pharmaceuticals, quasi-drugs, cosmetics, daily necessities for hygiene, feeds, stationery, toys and the like.
  • the type of food is not particularly limited, but specifically, the example of the food is Puddings such as custard pudding, milk pudding, pudding with fruit juice, desserts such as jelly, bavarois and yogurt; Frozen desserts such as ice cream, ice milk, lacto ice, and frozen desserts; Gum such as chewing gum and balloon gum (eg, plate gum, sugar-coated grain gum); Chocolates such as coated chocolate (eg, marble chocolate, etc.), flavored chocolate (eg, strawberry chocolate, blueberry chocolate, melon chocolate, etc.); Hard candies (eg bonbons, butterballs, marbles, etc.), soft candies (eg caramel, nougat, gummy candies, marshmallows, etc.), sugar-coated candies, drops, and toffee candies; Confectionery such as cookies and biscuits; Soups such as
  • gums are prone to fading when edible pigments derived from natural plants or the like are used.
  • the color may fade over time even in a shaded state.
  • Examples of “pharmaceutical products” include powders (powder), granules, tablets (including troches and chewables), pills, capsules, films, troches and the like.
  • Examples of “quasi-drugs” include nutritional supplements, various supplements, dentifrices, oral refreshing agents, halitosis preventive agents, hair restorers, hair restorers, skin moisturizers, and the like.
  • Examples of “cosmetics” include lipsticks, sunscreen cosmetics, make-up cosmetics (makeup base, foundation, eye shadow, eyeliner, mascara, eyebrow, blusher) and the like.
  • Examples of "sanitary daily necessities” include soaps, detergents, shampoos, conditioners, hair treatments, dentifrices, bath salts and the like.
  • feed examples include various pet foods such as cat food and dog food, and feed for ornamental fish and farmed fish.
  • stationsery include colored pencils, crayons, colored pen inks, printing inks, and the like.
  • toys include baby toys, baby toys, pacifiers, baby crayon, baby clothing and the like.
  • the colored sweet potato steamed product is suitable because it has excellent light resistance and / or heat resistance and suppresses fading when applied to a colored body.
  • the suppression of fading is brought about by light resistance and / or heat resistance, but not limited to.
  • the dye composition according to the present invention can be suitably used for coloring distribution products and display products that require light resistance such as long-term LED and fluorescent lamp irradiation. Therefore, in another embodiment of the present invention, it is also possible to provide a method for imparting light resistance to the dye composition by including the colored sweet potato steamed product in the dye composition.
  • the dye composition according to the present invention can be suitably used for coloring distribution products that are required to be resistant to high temperature storage, etc., due to its properties related to heat resistance. Further, it can be suitably used in a mode assuming heat treatment such as retort sterilization, processing, and cooking. Therefore, in another embodiment of the present invention, it is also possible to provide a method for imparting heat resistance to the dye composition by including the colored sweet potato steamed product in the dye composition.
  • the "CIE L * a * b * color system (L * a * b * system)" is an orthogonal coordinate consisting of an a * axis and a b * axis indicating chromaticity and an L * perpendicular to the chromaticity . It is a color system that forms a color solid composed of axes.
  • the "a * value” is a numerical value expressing the color tones of red and green.
  • the "b * value” is a numerical value expressing the color tones of yellow and blue. The larger the + value of the b * value, the stronger the yellow color, and the larger the negative value of the b * value, the stronger the blue color.
  • CHROMA value is a value obtained by numerically expressing the distance from the origin in the L * a * b * color system by the following formula (1). It is used as a value indicating saturation. The larger the value, the more vivid the color.
  • the “color difference ( ⁇ E)” is a point obtained by plotting two colors in the L * a * b * color system (a * 1 , b * 1 , L * 1 ) and (a * 2 , The distance between b * 2 and L * 2 ) is calculated by the following formula (2) and expressed numerically.
  • the "HUE value” is a straight line connecting the plots (a * value, b * value) on the orthogonal coordinates of the a * axis and the b * axis in the L * a * b * hue system and the origin. It is a value representing the hue expressed by converting the formation angle of the above into the hue notation in the Munsell hue circle. It is a value representing hue with symbols and numerical values.
  • the suppression of fading of the colored body to which the dye composition of the present invention is applied is the same as before storage when stored at 15,000 lux of white LED irradiation and 10 ° C. for 6 days from the viewpoint of light resistance.
  • the color difference ( ⁇ E) is 14 or less, preferably 12 or less, more preferably 10 or less, still more preferably 8 or less, particularly preferably 6 or less, and most preferably 5 or less.
  • the suppression of discoloration of the colored product to which the dye composition of the present invention is applied is a color difference from that before storage when stored at 50 ° C. and in a dark place for 6 days from the viewpoint of heat resistance.
  • ( ⁇ E) is, for example, 30 or less, preferably 25 or less, more preferably 20 or less, still more preferably 18 or less, still more preferably 16 or less, particularly preferably 14 or less, and most preferably 12 or less.
  • the present invention also relates to a method for suppressing fading, which has the following aspects.
  • a method for suppressing fading of a colored body which comprises applying a pigment composition containing a steamed product of colored sweet potato to the colored body.
  • the method can be the same as or similar to the embodiment and preparation method of the dye composition of the present invention, and can be understood with reference to the method of preparing the dye composition of the present invention.
  • the present invention also relates to a method for producing a colored body in which fading is suppressed, which has the following aspects.
  • a method for producing a colored body in which fading is suppressed which comprises applying a pigment composition containing a colored sweet potato steamed product to a colored body.
  • the method can be the same as or similar to the embodiment and preparation method of the dye composition of the present invention, and can be understood with reference to the method of preparing the dye composition of the present invention.
  • a pigment preparation containing a steamed purple sweet potato product (Example 1) The raw material purple sweet potato (Ayamurasaki) is the same as in Comparative Example 1.
  • each of the prepared coloring compositions was applied to the colored body shown in Table 1. Specifically, each coloring composition was added to 50 g of the gum base of the colored product shown in Table 1 which was warmed and softened. At the time of coloring, 0.5 g of citric acid crushed in a mortar was added and mixed to obtain a colored product (gum). The amount of each coloring composition added was adjusted so as to be the amount shown in Table 2 with respect to the total amount of gum.
  • L * a * b * color system tristimulus values (L * value, a * value and b * value)
  • transmitted light color measurement at a measurement wavelength of 380 to 780 nm was performed using a spectrophotometer (spectrophotometric meter CM-700d, manufactured by Konica Minolta Co., Ltd., optical path length of the measurement cell 1 cm), and L * a * b *
  • the three stimulus values (L * value, a * value and b * value) of the colorimetric system were measured.
  • Hue It is a value that expresses hue with symbols and numerical values, and is a straight line connecting the plot (a * value, b * value) on the orthogonal coordinates of the a * axis b * axis in the L * a * b * color system and the origin.
  • Hue Hue
  • Test Example 1-2 Heat resistance test
  • the thermal stability of the above-prepared dye composition when applied to a colored body was examined.
  • the stability of the dye composition with respect to heat was evaluated by measuring the residual rate of the anthocyanin dye under high temperature conditions.
  • the gum was irradiated to a dark place at a high temperature of 50 ° C. for 3 or 6 days to prepare a test sample.
  • the sample immediately after preparation was used as a control sample, and a sample stored in a dark place under freezing conditions of -18 ° C. for 3 or 6 days was used as a reference sample.

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Abstract

La présente invention concerne une composition de colorant qui ne présente pas d'affadissement de couleur d'un colorant si elle est appliquée à un objet à colorer. La présente invention concerne : une composition de colorant pour supprimer un affadissement de couleur, qui contient un produit cuit à la vapeur d'une patate douce de couleur ; une composition colorante qui contient cette composition de colorant ; un procédé de suppression d'affadissement de couleur qui comprend l'application de cette composition de colorant à un objet à colorer ; et un procédé de production d'un corps coloré dont l'affadissement de couleur est supprimé.
PCT/JP2020/014038 2019-03-29 2020-03-27 Composition de colorant WO2020203781A1 (fr)

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Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01168269A (ja) * 1987-12-24 1989-07-03 Nippon Sanso Kk アルコール飲料その他の飲料の風味を向上させる方法
JPH09255889A (ja) * 1996-03-27 1997-09-30 Sanei Gen F F I Inc 紫さつまいも色素の製造方法
JPH1084938A (ja) * 1996-09-18 1998-04-07 Yamanashi Pref Gov 赤色清酒の製造方法
JP2001190239A (ja) * 2000-01-14 2001-07-17 Miyazaki Pref Gov J A Shokuhin Kaihatsu Kenkyusho アントシアニン含有有色甘藷入り味噌およびその製造方法
JP2006197826A (ja) * 2005-01-19 2006-08-03 Yamaguchi Prefecture 紫サツマイモ酢の製造方法
CN102258169A (zh) * 2011-07-18 2011-11-30 江南大学 一种紫甘薯生鲜面及其加工方法
CN102845696A (zh) * 2011-06-30 2013-01-02 徐州稣联农业科技有限公司 一种紫甘薯泥的生产方法
CN203307267U (zh) * 2013-06-19 2013-11-27 乌鲁木齐聚甜村食品连锁经营有限公司 紫薯色素提取系统
JP2014110778A (ja) * 2012-11-07 2014-06-19 Nanairo Hompo Llc 飲食品着色用ペーストの製造方法

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH01168269A (ja) * 1987-12-24 1989-07-03 Nippon Sanso Kk アルコール飲料その他の飲料の風味を向上させる方法
JPH09255889A (ja) * 1996-03-27 1997-09-30 Sanei Gen F F I Inc 紫さつまいも色素の製造方法
JPH1084938A (ja) * 1996-09-18 1998-04-07 Yamanashi Pref Gov 赤色清酒の製造方法
JP2001190239A (ja) * 2000-01-14 2001-07-17 Miyazaki Pref Gov J A Shokuhin Kaihatsu Kenkyusho アントシアニン含有有色甘藷入り味噌およびその製造方法
JP2006197826A (ja) * 2005-01-19 2006-08-03 Yamaguchi Prefecture 紫サツマイモ酢の製造方法
CN102845696A (zh) * 2011-06-30 2013-01-02 徐州稣联农业科技有限公司 一种紫甘薯泥的生产方法
CN102258169A (zh) * 2011-07-18 2011-11-30 江南大学 一种紫甘薯生鲜面及其加工方法
JP2014110778A (ja) * 2012-11-07 2014-06-19 Nanairo Hompo Llc 飲食品着色用ペーストの製造方法
CN203307267U (zh) * 2013-06-19 2013-11-27 乌鲁木齐聚甜村食品连锁经营有限公司 紫薯色素提取系统

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