JPH1094381A - Preventing agent for browning of carotenoid-based coloring matter and prevention of browning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a preventing agent for browning of carotenoid-based coloring matters excellent in prevention of browning of beverages or foods, especially marine processed foods without affecting taste or flavor by compounding an extract of a sunflower seed and an extract of a tea as active ingredients therein. SOLUTION: This preventing agent for browning is obtained by mixing an extract from a sunflower seed with an extract from a tea as active ingredients at 1:(0.3-4) ratio of the weight of the extract from the tea to the weight of the extract from the sunflower seed, further adding ascorbic acids at 1:(0.5-5) ratio of the weight of the ascorbic acids to the total weight of the extract from the sunflower seed and the extract from the tea, then compounding citric acid, kojic acid, succinic acid, tartaric acid, etc., and salts thereof as a sequestering agent and saccharides such as lactose, sucrose, dextrin or glucose as an extending agent therewith and preparing a formulation. The resultant preventing agent for browning is capable of preventing the original beverages or foods containing carotenoidbased coloring matters without affecting the taste or flavor of the beverages or foods.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a discoloration inhibitor for carotenoid dyes and a method for preventing discoloration.

[0002]

2. Description of the Related Art Carotenoid pigments are widely distributed in the animal and plant kingdoms and exhibit various colors such as yellow, red and orange and are generally used as coloring agents for foods and drinks. But,
Each of these has a long conjugated double bond in the molecule, so that they are quickly oxidized and decomposed by light or oxygen in the air and discolored. Further, since it is unstable to acids, various measures have been taken to prevent fading.

[0003] Addition of an anti-fading agent is one of them, and as typical examples, tea extract (Japanese Patent Publication No. 4-121164, Japanese Patent Publication No. 7-59181), addition of ascorbic acids and tocopherols, and the like. Addition of sunflower seed extract (Japanese Unexamined Patent Publication
No. 110391) and the like. Each of these anti-fading agents shows a corresponding effect, but depending on the target food, there were cases where a satisfactory effect could not be obtained.

For example, when used for maintaining the freshness of processed marine products such as salmon trout, the effect is insufficient, and particularly in the case of a tea extract, the reddish color of the original food is darkened (dark red). ), And in the case of ascorbic acids, there are drawbacks such as yellowing, and further, there are problems in ease of handling, influence on aroma and taste, etc., and a satisfactory effect has not always been obtained. .

[0005]

An object of the present invention is to prevent discoloration of original beverages and foods without affecting the taste and aroma of beverages and foods containing carotenoid pigments. In particular, it is an object of the present invention to provide a discoloration inhibitor excellent in preventing fading of processed marine products, and a method for preventing discoloration using the discoloration inhibitor.

[0006]

In view of such circumstances, the present inventors have conducted various studies on the prevention of discoloration of carotenoid pigments. As a result, the present inventors have found that sunflower seed extract and tea extract can be used together. Furthermore, they have found that a remarkable effect can be obtained by using a combination thereof and an ascorbic acid, thereby completing the present invention.

That is, the present invention provides a carotenoid-based anti-fading agent for a pigment containing a sunflower seed extract and a tea extract as active ingredients, and a weight ratio of the tea extract to the weight of the sunflower seed extract of 1: 0. 3 to 4, which are the above-mentioned anti-fading agent, sunflower seed extract, tea extract and anti-fading agent for carotenoid pigments containing ascorbic acids as active ingredients, weight sum of sunflower seed extract and tea extract Weight ratio of ascorbic acids to the
The method for preventing fading of a processed marine product treated with the anti-fading agent according to any one of the above-mentioned items, wherein the processed product is salmon. A method for preventing discoloration described above.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The carotenoid pigments referred to in the present invention include β-carotene, lycopene, astaxanthin, canthaxanthin, crocin, crocetin, capsanthin and the like. Alternatively, it is used in foods and drinks, pharmaceuticals, quasi-drugs, feeds, cosmetics, etc. containing the pigment, or used by treatment such as immersion.

The sunflower seed extract in the present invention is obtained, for example, by extracting ground sunflower seeds with water or hydrous alcohol. Usually, the extract is concentrated under reduced pressure and then dried to be powdered. Use the paste. As the alcohol for extraction, for example, methanol,
Ethanol, propyl alcohol, isopropyl alcohol and the like can be mentioned.

Similarly, a tea extract is obtained by extracting tea leaves such as green tea, black tea, and oolong tea with water or a mixed solvent of water and an organic solvent. Usually, the extract is concentrated, purified, A powdered material may be used. Examples of the organic solvent include glycerin, ethanol, acetone and the like. The polyphenol content in the tea extract was 25%
It is preferable that the amount is not less than% by weight.

The ascorbic acids include ascorbic acid and edible salts thereof, for example, sodium salt, potassium salt, calcium salt and the like. The anti-fading agent for carotenoid pigments of the present invention basically contains sunflower seed extract and tea extract as active ingredients,
As shown in the test examples described below, the tea extract has a stronger anti-fading effect than the sunflower extract, but when the ratio exceeds a certain limit (about 4 parts), the effect decreases. There is a tendency.

[0012] Those containing ascorbic acids in addition to the sunflower seed extract and tea extract can further improve the effect of preventing the discoloration of carotenoid-based pigments, and can finish processed fishery products such as salmon more vividly. Therefore, it is more preferable. Ascorbic acids have a weaker anti-fading effect of carotenoid pigments than sunflower seed extracts or tea extracts, so when contained in large amounts, the relative activity to the entire composition decreases, and the taste is also changed Because of fear
The content of ascorbic acids is preferably 0.5 to 5 parts.

In the present invention, when the above-mentioned active ingredient is formulated, for example, citric acid, kojic acid, succinic acid, tartaric acid, phytic acid, fumaric acid, malic acid and salts thereof are used as sequestering agents, and lactose is used as a bulking agent. And saccharides such as sucrose, dextrin, cyclodextrin, glucose and the like.

[0014]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to Test Examples, Examples, and Comparative Examples, but the present invention is not limited thereto. The fading test of the carotenoid pigment used in the present invention is performed based on the following method.

(Discoloration test method for β-carotene)
A mixed aqueous solution containing 0.03% by weight of carotene (manufactured by Sankyo Co., Ltd.) and 0.1% by weight of potassium sorbate (preservative) was prepared, and a test sample was added to this solution to a predetermined concentration. And stored under 3500 Lux, and the absorbance at 500 nm was measured over time. From this absorbance, the residual ratio of β-carotene was calculated based on the following equation, and used for evaluating the activity.

[0016]

Formula 1: Residual rate (%) of β-carotene = absorbance after X hours / absorbance at start of test × 100

The sunflower seed extract used was commercially available Helianto S-100 (registered trademark of Dainippon Ink and Chemicals, Inc., containing 20% by weight of sunflower seed extract), and the tea extract was polyphenone G (Mitsui Norin Co., Ltd.) Emix 80 (registered trademark of Eisai Co., Ltd.,
Containing 80% by weight of total tocopherol), ascorbic acid and its sodium salt, ferulic acid, and kojic acid
Reagents were used.

Test Example 1 The combined effect of the sunflower seed extract and the tea extract and other anti-fading agents was compared and examined based on the above test method. Table 1 shows the results. The test sample was blended so that the total amount was 300 ppm. Hereinafter, the sunflower seed extract may be abbreviated as Hel. The numerical values in the test sample column indicate the weight ratio of each anti-fading agent to Hel, and the numerical values in the table indicate the residual ratio of β-carotene.

[0019]

[Table 1] Anti-fading effect of β-carotene

(Test Example 2) The mixing ratio of the sunflower seed extract and the tea extract was changed, and the test sample was 500
ppm. Β based on the above test method
-Carotene fade test was performed. Table 2 shows the results. In addition, the numerical value in a table | surface shows the residual rate (%) of (beta) -carotene.

[0021]

[Table 2] Anti-fading effect of β-carotene

(Test Example 3) Ascorbic acid was further added to a blend having a tea extract / sunflower seed extract weight ratio of 1.25, and a β-carotene discoloration test was carried out based on the above test method. went. Table 3 shows the results. The test sample was blended so that the total amount was 300 ppm. The numerical values in the table indicate the residual ratio of β-carotene.

[0023]

[Table 3] Fading prevention effect of β-carotene

Test Example 4 Next, a food containing a carotenoid pigment (astaxanthin) was subjected to a discoloration test. (Test method) Commercially available frozen red salmon (head and abdomen removed) was thawed under chilled conditions, cut into three pieces, and cut into slices. 100 g of this fillet is 12% with each test sample
(Weight) 1% in saline solution (pH 6.5) at 10 ° C, protected from light
Soaked for 8 hours. The fillets were plastic-packed and stored at 4 ° C under 5000 lux. One week later, visual observation and confirmation of off-flavor were performed. Table 4 shows the results. In addition, the test sample was blended so as to be 0.2% by weight based on a saline solution as an immersion liquid.

[0025]

[Table 4] Salmon discoloration prevention effect

[0026]

EFFECT OF THE INVENTION The anti-fading agent for carotenoid pigments of the present invention is an excellent carotenoid by containing sunflower seed extract and tea extract as active ingredients, and further containing ascorbic acid as an active ingredient. It has an excellent effect of preventing fading of the system dyes, especially of fading of processed marine products.

Claims (6)

[Claims] 1. An anti-fading agent for carotenoid pigments comprising a sunflower seed extract and a tea extract as active ingredients. 2. The anti-fading agent according to claim 1, wherein the weight ratio of the tea extract to the weight of the sunflower seed extract is 1: 0.3 to 4. 3. An anti-fading agent for carotenoid pigments comprising sunflower seed extract, tea extract and ascorbic acids as active ingredients. 4. The anti-fading agent according to claim 3, wherein the weight ratio of the ascorbic acids to the sunflower seed extract and the tea extract is from 1: 0.5 to 5. 5. A method for preventing discoloration of processed marine products, which is treated with the anti-fading agent for carotenoid pigments according to any one of claims 1 to 4. 6. The method for preventing fading according to claim 5, wherein the processed fishery product is salmon.