JPH0567271B2 - - Google Patents
Info
- Publication number
- JPH0567271B2 JPH0567271B2 JP14513885A JP14513885A JPH0567271B2 JP H0567271 B2 JPH0567271 B2 JP H0567271B2 JP 14513885 A JP14513885 A JP 14513885A JP 14513885 A JP14513885 A JP 14513885A JP H0567271 B2 JPH0567271 B2 JP H0567271B2
- Authority
- JP
- Japan
- Prior art keywords
- red
- beverages
- reddish
- added
- phytic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 14
- 235000013361 beverage Nutrition 0.000 claims description 11
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 8
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims description 8
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 8
- 239000000049 pigment Substances 0.000 claims description 8
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims description 6
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 6
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims description 6
- 229940068041 phytic acid Drugs 0.000 claims description 6
- 239000000467 phytic acid Substances 0.000 claims description 6
- 235000002949 phytic acid Nutrition 0.000 claims description 6
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims description 6
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims description 6
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims description 6
- 235000005493 rutin Nutrition 0.000 claims description 6
- 229960004555 rutoside Drugs 0.000 claims description 6
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 4
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 4
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 4
- 235000005875 quercetin Nutrition 0.000 claims description 4
- 229960001285 quercetin Drugs 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 238000005562 fading Methods 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 3
- 239000000975 dye Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 244000307700 Fragaria vesca Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 229940098366 cola extract Drugs 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 229960001270 d- tartaric acid Drugs 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000011497 sour milk drink Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Dairy Products (AREA)
- Alcoholic Beverages (AREA)
- Non-Alcoholic Beverages (AREA)
Description
〔産業上の分野〕
この発明は、飲料類に係るものである。ここに
飲料類とは、果汁飲料、無果汁飲料、炭酸飲料、
酸乳飲料、酒類及びそれらの混合品をいう。
この発明は、安定な赤ないし赤紫色に着色した
飲料類を得ることを目的とする。
〔技術上の問題〕
飲料を赤ないし赤紫色に着色することは公知で
ある。着色用の色素としては、ブドウ果皮その他
のものが多く使われている。しかして、安定な即
ち熱、光、PHに対して安定な色素を用いた飲料類
は、いまだに知られていない。
この発明は、安定な赤ないし赤紫色着色飲料類
を得ようとするものであり、その目的を達したも
のである。以下にこの発明を詳しく説明する。
〔発明の構成〕
採用する赤ないし赤紫色に着色するための色素
は、アントシアニン系に属する赤キヤベツ色素で
ある。
赤キヤベツ色素は、熱、光あるいはPHの変動に
たいし、比較的安定であるが、更にその安定度を
高めるためには、次の方法を採用すればよい。
特定の退色防止剤を添加することが、より有効
である。
この際、採用する退色防止剤としては、ルチン
及び又はケルセチンとフイチン及び又は、フイチ
ン酸との併使用である。その使用量は、ルチン及
び又はケルセチンの濃度が約600ppm以下量、フ
イチン及び又は、フイチン酸の濃度が約100ppm
以下量でよい。ルチン及び、又はケルセチンをフ
イチン及び又は、フイチン酸の先に添加してもよ
いし、後でしてもよくあるいは、同時添加しても
よい。しかして、この際、飲料系は、そのPHが酸
性側になければならない。
このようにすると、赤キヤベツ色素の退色性
は、著しく阻止される。これが、この発明の特徴
である。
〔この発明の作用及び効果〕
この発明によつて得た赤色ないし赤紫色は次の
特徴を持つている。
発色がよい。飲料類のにおい、味は殆ど阻
害されない。退色が、極めて少ない。以下に実
験例を用いて、更に詳しく説明する。
実験例
Ａ 安定性
退色防止剤添加の効果
[Industrial Field] This invention relates to beverages. Beverages here include fruit juice drinks, non-fruit juice drinks, carbonated drinks,
Refers to sour milk drinks, alcoholic beverages, and mixtures thereof. The object of the present invention is to obtain stable red to reddish-purple colored beverages. [Technical Problem] It is known to color beverages red to magenta. Grape skin and other materials are often used as coloring pigments. However, beverages using dyes that are stable, that is, stable against heat, light, and pH, are still unknown. This invention aims to obtain stable red to reddish-purple colored beverages, and has achieved its purpose. This invention will be explained in detail below. [Structure of the Invention] The pigment used for coloring red to reddish-purple is a red cabbage pigment belonging to the anthocyanin family. Red cabbage pigment is relatively stable against changes in heat, light, or pH, but in order to further increase its stability, the following method may be adopted. It is more effective to add a specific anti-fading agent. In this case, the anti-fading agent used is a combination of rutin and/or quercetin and phytin and/or phytic acid. The amount used is that the concentration of rutin and/or quercetin is approximately 600 ppm or less, and the concentration of phytin and/or phytic acid is approximately 100 ppm.
The following amount is sufficient. Rutin and/or quercetin may be added before, after, or simultaneously with phytin and/or phytic acid. However, in this case, the pH of the beverage system must be on the acidic side. In this way, the fading properties of the red cabbage dye are significantly inhibited. This is a feature of this invention. [Operations and Effects of the Invention] The red to reddish-purple color obtained by the invention has the following characteristics. Good coloring. The smell and taste of beverages are hardly inhibited. Very little fading. This will be explained in more detail below using experimental examples. Experimental example A Stability Effect of adding anti-fading agent
【表】
上記実験は、供試物溶液を酸性にするため
添加したクエン酸２ｇ、赤キヤベツ色素0.5
ｇ（色価Ｅ10％
１cm60PH3.0緩衝液）ビタミンC25
ｇを清水（20℃）で全量を１とした物。た
だし、退色防止剤無添加のものは、クエン
酸、ビタミンＣをも含有していない。
説明(ア) 耐光性
紫外線カーボンアーク耐光試験機使用
（スガ試験機製型式FA−２）
波長領域；紫外部（主波長380nｍ）
試験面エネルギー；383ｍＷ・mm／cm2
照射時間；５時間
温度；40℃
(イ) 耐熱性
20℃ 20℃ １カ月間
38℃ 38℃ １カ月間
80℃ 80℃ ３時間
赤キヤベツ色素に退色防止剤を添加したも
のは、安定性に優れていた。
実施例 １
（ピンクコーラ）
異性化糖25ｇ、クエン酸0.25ｇ、ｄ−酒石酸
0.15ｇ、コーラエツセンス0.2ｇ、コーラ抽出物
0.3ｇ、赤キヤベツ色素（色価＝60）0.2ｇを水に
溶かし、50mlとし、更にソーダ水を加えて200ml
（PH2.8）とする。
このものに、ルチン0.04ｇとフイチン酸0.01ｇ
を添加したものは、１ケ月蛍光灯照射下において
も鮮やかな赤紫色を呈していた。
実施例 ２
（ストロベリークリームソーダー）
砂糖25ｇ、脱脂加糖練乳６ｇ、クリームソーダ
ベース1.6ｇ、エツセンス１ｇ、クエン酸４ｇを
水に溶かし50mlとする。このものに、赤キヤベツ
色素（色価60）0.1ｇと、炭酸水150ml（PH3.5）
を加えた。次いで73℃、10分間殺菌した。
このものに、ルチン0.02ｇ、フイチン0.01ｇ添
加したものは、蛍光灯照射１カ月においても鮮や
かなピンク色を呈していた。[Table] In the above experiment, 2 g of citric acid was added to make the test solution acidic, and 0.5 g of red cabbage dye was added to make the test solution acidic.
g (color value E10% 1cm60PH3.0 buffer solution) vitamin C25
The total amount of g is made up to 1 with fresh water (20℃). However, products without anti-fading agents do not contain citric acid or vitamin C. Description (a) Light resistance Ultraviolet carbon arc light resistance tester used (Model FA-2 manufactured by Suga Test Instruments) Wavelength range: Ultraviolet (main wavelength 380 nm) Test surface energy: 383 mW・mm/cm 2 Irradiation time: 5 hours Temperature: 40 (a) Heat resistance 20°C 20°C 1 month 38°C 38°C 1 month 80°C 80°C 3 hours Red cabbage pigment with anti-fading agent added had excellent stability. Example 1 (Pink Cola) 25g of high fructose sugar, 0.25g of citric acid, d-tartaric acid
0.15g, cola essence 0.2g, cola extract
Dissolve 0.3g and 0.2g of red cabbage pigment (color value = 60) in water to make 50ml, then add soda water to make 200ml.
(PH2.8). This stuff contains 0.04g of rutin and 0.01g of phytic acid.
The product to which 20% was added exhibited a bright reddish-purple color even under irradiation with a fluorescent lamp for one month. Example 2 (Strawberry Cream Soda) Dissolve 25 g of sugar, 6 g of skim sweetened condensed milk, 1.6 g of cream soda base, 1 g of essence, and 4 g of citric acid in water to make 50 ml. Add this to 0.1g of red cabbage pigment (color value 60) and 150ml of carbonated water (PH3.5).
added. It was then sterilized at 73°C for 10 minutes. This material to which 0.02 g of rutin and 0.01 g of phytin was added exhibited a bright pink color even after one month of fluorescent lamp irradiation.
Claims (1)
り、飲料類に、ルチン及び又はケルセチンとフイ
チン及び又はフイチン酸を溶解させることを特徴
とする飲料類を赤ないし赤紫色に着色する方法。1. A method for coloring beverages red to reddish-purple, which comprises dissolving rutin and/or quercetin and phytic acid and/or phytic acid in the beverage when adding red cabbage pigment to the beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60145138A JPS623775A (en) | 1985-07-01 | 1985-07-01 | Method for coloring drink in red or reddish purple color |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60145138A JPS623775A (en) | 1985-07-01 | 1985-07-01 | Method for coloring drink in red or reddish purple color |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS623775A JPS623775A (en) | 1987-01-09 |
| JPH0567271B2 true JPH0567271B2 (en) | 1993-09-24 |
Family
ID=15378288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60145138A Granted JPS623775A (en) | 1985-07-01 | 1985-07-01 | Method for coloring drink in red or reddish purple color |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS623775A (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH08224071A (en) * | 1995-02-20 | 1996-09-03 | Dot Onotsukusu Kk | Aromatic fruit juice and its production |
| US9877500B2 (en) | 2007-03-14 | 2018-01-30 | Concentrate Manufacturing Company Of Ireland | Natural beverage products |
| JP2008289391A (en) * | 2007-05-23 | 2008-12-04 | Tokyo Univ Of Agriculture | Method for producing colored brewed liquor utilizing anthocyanin pigment |
| JP5119356B1 (en) * | 2011-09-13 | 2013-01-16 | 株式会社 伊藤園 | Containerized carbonated beverage and method for producing the same |
| CN103160414A (en) * | 2013-03-13 | 2013-06-19 | 刘治国 | Wine with procyanidine and production method thereof |
| CN105462762B (en) * | 2015-12-25 | 2018-08-21 | 刘后伟 | Violet cabbage fermented wine |
| JP7336243B2 (en) * | 2019-04-11 | 2023-08-31 | サッポロビール株式会社 | Alcoholic beverage, method for producing alcoholic beverage, and method for improving flavor of alcoholic beverage |
-
1985
- 1985-07-01 JP JP60145138A patent/JPS623775A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS623775A (en) | 1987-01-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |