JPS5940170B2 - Method for producing brown pigment using tamarind seed coat as raw material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a leguminous plant called tamarind "Tamarindusindica L" (FarmL).
The present invention relates to a method for producing an edible brown pigment by extracting polyphenols contained in the outer skin, ie, the seed coat, of seeds of Eguminosae.

Tamarind is a plant of the leguminous family, and the endosperm of its seeds is already widely used in foods as a tamarind seed polysaccharide as a thickener, stabilizer, and gelling agent. The unused seed coat was selected as the raw material for the pigment. The seed coat of tamarind seeds has a polyphenol content of 35% (measured by Lowenthal oxidation method with tannic acid as 100), and contains cocoa, husk, pericarp, persimmon, etc., which are conventionally known as raw materials for polyphenol-based brown pigments. It is remarkable compared to the polyester content such as cyanut which is 3% to 8%.
It contains a large amount of polyesters and has a low content of substances that cause off-taste and odor, making it ideal as a raw material for extracting polyphenols (pigments and pigment-forming basic substances). Therefore, the conventional method of extracting polyphenols from cocoa, etc. was based on the belief that water is the best solvent, so a method of extracting polyphenols with an organic solvent that is compatible with water was adopted. However, in the conventional method, polysaccharides, proteins, fats, etc. are extracted along with polyphenols, and there are many steps such as the need to precipitate and remove these substances, making it difficult to extract and collect polyphenols. The efficiency was poor, and the degree of purification of the dye was insufficient, resulting in turbidity with a strange taste and odor, and the quality of the dye products produced was not satisfactory.

This invention uses tamarind seed coat as a raw material, which contains extremely large amounts of brown pigments and polyphenols, which are basic pigment-forming substances, and whose uses have not yet been developed.
By eliminating the above-mentioned drawbacks of the method of extracting polyphenols from tamarind seed coats, we have discovered a method for effectively extracting polyphenols from tamarind seed coats, and developed a plant-based black-brown edible pigment of any color. The purpose is to establish a manufacturing method for The method of the present invention will be described below along with the results of experiments conducted to establish the method of the present invention.

Tamarind seeds are roasted, side-framed to separate the seed coat, and washed with a hot alkaline aqueous solution to remove adhering "dirt" as well as 1 part of bitter substances. % to 90% ethyl alcohol solution, and the pH is adjusted to 9 to 1, although not particularly limited.
2 for 2 hours to 20 minutes under the conditions of 50℃ to 70℃.
By performing time extraction, the strong fibrous tissue structure of the tamarind seed coat was softened, polysaccharides, proteins, etc. were insolubilized, and polyphenols were extracted while avoiding extraction of bitter substances.

The relationship between solvent concentration and extraction rate in this case is shown in the following table in comparison with the case where water is used as the solvent.

As is clear from the above table, in the method of extracting polyphenols from tamarind seed coat, an ethyl alcohol solution of 70% to 90% is used, whereas the extraction rate is less than 30% in aqueous extraction. and the extraction rate reached 90%,
Furthermore, in aqueous extraction, gums, starches, proteins, bitter substances, etc. are mixed in, complicating the subsequent steps, but using a 70% to 90% ethyl alcohol solution improves efficiency as shown in the table above. This allows for better extraction and improves the quality of the product.

The solid containing the extract obtained in this way is separated by filtration I or centrifugation, and the extract from which the solid has been separated is analyzed for its components to determine the content of polyphenols, pH, etc. Ethyl alcohol is recovered under temperature conditions of 90°C to 98°C that do not cause any secondary off-taste and odor, and 95% of the pigment having any color tone from reddish brown to blackish brown is recovered.
We were able to manufacture it with the above reproducibility.

The relationship between pH and brownness when 80% ethyl alcohol was used as the solvent in this test is as follows.

After solid-liquid separation of the extract obtained in this test, if the ethyl alcohol concentration of the extraction solvent is constant, how does the pH of the extraction solvent, extraction time, etc. affect the pigment concentration and color tone of the extract? The results of the investigation are shown in the table below.

Examples of implementing the method of this invention are described below.

Tamarind seeds are roasted and crushed, separated into endosperm and seed coat, the endosperm is used for another purpose, and the seed coat 1007 is separated into 20
00ml Erlenmeyer flask, washed in an alkaline aqueous solution of PHll to remove adhering wax impurities, etc.
Then, 80% ethyl alcohol adjusted to PHll
Add 000ml and add 6.0ml with stirring while attaching a gas condenser.
The tamarind seed coat tissue was softened by keeping it at 0°C for 2 hours, and the polyphenol substances contained therein were extracted.
The solids contained in the extract are separated and removed using a centrifugal separation method, the polyphenol-containing extract from which the solids have been separated is analyzed, and the remaining liquid polyphenol is recovered after ethyl alcohol is recovered from the polyphenol-containing extract. content of 10%
The calculated amount of water was added and adjusted, and the adjusted extract was kept at 80°C under a reduced pressure of 100 t0rr to recover ethyl alcohol, and after 3 hours it became a pigment liquid with the specified design color tone. Therefore, the operation was stopped, and after cooling, some insoluble substances were still present, so this was removed, the pH was adjusted, and the mixture was passed through a Sharpless, one part of which was used as the brown pigment liquid, and the remaining part was filled with sterile dextrin. In addition, the material was spray-dried to obtain a brown plastid material.

The method for producing a brown pigment using the seed coat of a tamarind seed as a raw material according to the present invention uses the seed coat of a tamarind seed as a raw material, which contains an extremely large amount of brown pigment and polyphenols, which are basic pigment-forming substances, as described above. , the polyphenols contained in the seed coat of tamarind seeds are washed with hot water or a hot alkaline aqueous solution, and then the polyphenols contained in the tamarind seed coat are extracted with an alkaline alcohol solution, so it is a raw material that has not been used in the past. Polysaccharides, proteins, and
It is possible to extract polyphenols at a high yield while suppressing the extraction of fats, bitter substances, etc., and has the effect of efficiently obtaining high-quality edible brown pigments of any color tone. .

Claims (1)

[Claims] 1 Wash the seed coat of tamarind seeds with boiling water or a hot alkaline aqueous solution to remove a part of the bitter substance along with the deposits, and extract the polyphenols contained in the seed coat with an alkaline alcohol solution to obtain a polyphenol-based brown pigment raw material. A method for producing a brown pigment using the seed coat of tamarind seeds as a raw material.