JP2903338B2 - Carotenoid decomposition inhibitor and method for preventing fading of food - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a carotenoid decomposition inhibitor and a method for preventing discoloration of carotenoid-containing foods (including beverages).

[Conventional technology]

A group of pigments having a polyene structure composed of a long chain conjugated double bond system (for example, carotene, lycopene, crocin, crocetin, xanthophyll, capsanthin, astaxanthin, canthaxanthin, etc.) are collectively referred to as carotenoids, and red, vermilion, orange, Many exhibit beautiful colors such as yellow. It is well known that vitamin A is widely distributed in the animal and plant kingdoms, of which some produce vitamin A. It is one of the coloring substances of many animals and plants, and many are isolated and used as colorants for foods, etc., but are easily oxidized and are unstable to acids, so they are in living cells. Others often decompose slowly in the air and lose their characteristic color.

The fact that it is easily decomposed and discolored in the air is a drawback when carotenoids are used as coloring agents.

Representative means for preventing the above-described decomposition and discoloration of carotenoids are described in JP-B-57-117566 and JP-A-58-117566.
No. 65761, JP-B-59-29619, JP-A-56-41259, JP-A-59-85272, JP-A-62-126953, etc. It has problems in ease of handling, the effect on flavor when used in foods, and the like, and is not sufficient.

[Problems to be solved by the invention]

An object of the present invention is to provide a carotenoid decomposition prevention method which is superior to the conventional carotenoid decomposition in terms of use effect, properties, flavor, etc. To provide an agent.

Another object of the present invention is to provide a method for effectively preventing discoloration of foods containing carotenoids without adversely affecting the flavor thereof.

[Means for solving the problem]

The present invention provides a method for decomposing a carotenoid containing, as an active ingredient, an extract obtained by extracting a roasted green tea with a mixture of water or an organic solvent selected from the group consisting of methanol, ethanol, acetone and glycerin or with water. An object of the present invention is to provide a method for preventing discoloration of a carotenoid-containing food, which comprises treating the carotenoid-containing food with the inhibitor and the above-mentioned decomposition inhibitor.

The active ingredient of the decomposition inhibitor of the present invention is extracted from the green tea roast as described above. Here, the green tea roast is Sencha or Sencha that is commonly marketed for beverages or the like. Approximately 150 to 2 tea leaf powder and stems generated during the manufacturing process
Roasted at 00 ° C.

By roasting, the green tea loses its blue odor and produces a favorable aroma like roasted tea. Significant changes also occur in the ingredients, for example, the protein content is reduced by 1/2 to 1/3, and vitamin C is also reduced by about 1/5. On the other hand, a reddish brown component like melanoidin, which was not found in the original green tea, came to be recognized. In addition, a component that can be extracted by the extraction process described below and has an action of preventing the decomposition of carotenoids is generated.

The roasting temperature is important, and if it is lower than 150 ° C., there is no treatment effect even if roasting for a long time. Further, roasting at a high temperature exceeding 200 ° C. is not preferable because the treatment effect is rather deteriorated and a burning smell is imparted. A particularly preferred roasting temperature is about 16
0-180 ° C. The preferred roasting time varies depending on the roasting temperature, but it is usually sufficient to roast until a roasted tea-like scent is produced. There is no limitation on the apparatus used for roasting, and a roasting rotary dryer used for producing green tea, a sand-roiling machine used for producing roasted tea, and the like can be employed as they are.
Normal roasted green tea is usually roasted at about 170 to 180 ° C., and therefore, most roasted green tea can be used as one of green tea roasted products which is a raw material of the decomposition inhibitor of the present invention.

As a solvent used for extracting a component having an action of preventing the decomposition of carotenoids from roasted green tea, a mixture of water and an organic solvent selected from the group consisting of methanol, ethanol, acetone and glycerin is most preferable. , Just water. When a mixture of an organic solvent and water is used, an appropriate mixing ratio is 10 to 10 parts by weight of methanol, 2 to 7 parts by weight for ethanol, 1 to 5 parts by weight for acetone, and 1 to 5 parts by weight for glycerin. 5 to 8 parts by weight.

The extraction treatment using these solvents can be performed by any device at room temperature or under reflux. After the treatment, the solid matter such as tea leaves is removed by filtration, and the solvent is distilled off from the obtained extract to obtain a brown extract.

The obtained extract has an action of suppressing the decomposition of carotenoids. The extract contains many soluble components, such as benzotropolone-like compounds, aminocarbonyl-compound-like substances, decomposed products of green tea flavonoids, and polymerized compounds that are not found in the original green tea. Its involvement in prevention has not yet been determined.
In the above-mentioned Japanese Patent Application Laid-Open No. 62-122693, tea leaves, green tea,
It is described that organic solvent extracts of teas such as black tea and oolong tea have a discoloration preventing effect of carotenoid pigments, but it is suggested that the active ingredient in this case is green tea flavonoids. However, most of the flavonoids in green tea are degraded by roasting and, of course, hardly found in the extract, as described later, the effect of the extract from roasted green tea on carotenoid decomposition is better than that of green tea. Much stronger than that of the extract,
Considering the above, it is considered that the active ingredient in the green tea roasted extract is a different substance from that of the invention of JP-A-62-226953.

The green tea roasted extract can be used as it is in the decomposition inhibitor of the present invention. When formulated, water, ethanol, propylene glycol, dissolved in glycerin, etc., gum arabic, dextrin,
It can be mixed with glucose, lactose, a surfactant or the like to obtain a powder, granule, milky liquid, paste, or any other dosage form. If necessary, it may be combined with other substances having a decomposition preventing action or auxiliaries.

The anti-decomposition agent of the present invention can be used in many applications as follows, taking advantage of its excellent carotenoid decomposition prevention action and favorable flavor.

Stabilizes the quality by blending it with a carotenoid coloring agent.

It is blended in foods, cosmetics, etc. colored with carotenoid coloring agents to keep coloring stable for a long time.

Adds or adheres to foodstuffs that themselves contain carotenoids and thereby exhibit a characteristic color to prevent discoloration due to carotenoid degradation.

〔Example〕

Example 1 1 kg of green tea was dried at about 170 ° C. using a dryer for producing tea.
Roasted for minutes. 100 g of the obtained roasted green tea is 20% ethanol
The mixture was charged into 1500 ml and allowed to stand for 1 hour under reflux to extract soluble components. After cooling, remove solids by suction filtration,
The obtained extract was concentrated to dryness to obtain 22 g of the extract.

Example 2 100 g of roasted tea roasted at about 180 ° C. was mixed with 50% methanol 2
The mixture was poured into 00 ml, and extracted at room temperature with stirring for 2 hours. Thereafter, solids were removed by suction filtration, and the obtained extract was concentrated to dryness to obtain 18 g of an extract.

To 5 parts by weight of this extract, 20 parts by weight of ethanol and 75 parts by weight of glycerin were added and stirred to obtain a transparent preparation.

Example 3 Gardenia yellow pigment (mainly composed of crocin and crocetin, carotenoid pigments) was dissolved in distilled water containing 0.1% citric acid and 0.1% sodium citrate,
A yellow solution having an absorbance at 440 nm of around 1.0 and a pH of 4 was prepared.

To the yellow solution, 0.02% of the roasted tea extract obtained in Example 2 was added, and 0.02% of the green tea extract extracted in the same manner as in Example 2 was added.
A test of irradiating sunlight in a colorless and transparent glass bottle was performed, and then the absorbance at a wavelength of 440 nm was measured to determine the residual ratio of the dye. Table 1 shows the results.

Example 4 A paprika extract pigment mainly containing capsanthin, a carotenoid, was made water-dispersible using sucrose fatty acid ester and propylene glycol. This was dissolved in a citrate buffer of pH 4 to prepare an orange solution having an absorbance of about 1.0 at 475 nm.

To this orange solution, 0.02% of the roasted tea extract obtained in Example 2 was added, 0.02% of the green tea extract extracted in the same manner as in Example 2 was added, and nothing was added. , And placed in a colorless and transparent glass bottle and irradiated with sunlight. After irradiation, measure the absorbance at a wavelength of 475 nm, subtract the turbidity absorbance from the measured value,
The residual ratio of the dye was determined. Table 2 shows the results.

Example 5 A fillet was produced using white salmon containing the carotenoid astaxanthin as a main pigment, and 5 kg of the resulting fillet was immersed in 5 l of 10% saline for 20 hours to produce salted salted salmon.

When 5 g of the immersion saline solution was added with a warm aqueous solution of 1 g of the extract obtained in Example 1, 1 g of green tea extract extracted in the same manner as in Example 1 was added, and When no salt was added, the obtained salt salmon was stored in a dark place at 0 ° C., and a test for observing a change in color tone was performed. Table 3 shows the results.

Example 6 Fillet was produced using domestically cultured silver salmon containing carotenoid and canthaxanthin as a main pigment, and 5 kg of the resulting fillet was immersed in 5 L of 15% saline for 20 hours to produce salted salmon in water. .

When 5 g of the immersion saline solution was added with a warm aqueous solution of 1 g of the extract obtained in Example 1, 1 g of green tea extract extracted in the same manner as in Example 1 was added, and When no salt was added, the obtained salt salmon was stored in a dark place at 0 ° C., and a test for observing a change in color tone was performed. Table 4 shows the results.

Example 7 Western carrots containing β-carotene and α-carotene as main pigment components were cut into 1 cm in length and 2 cm in thickness, and 200 g thereof was boiled in 500 ml of boiling water for 2 minutes. Then immerse in 400 ml of cold water for 10 minutes to cool,
Drained well and freeze-dried to produce freeze-dried carrot.

When the extract obtained in Example 1 was dissolved in the cooling water at that time so as to have a concentration of 0.05%, and when no extract was added, the extract was stored in a thermostat at 80% humidity. A test for observing a change in color tone was performed. Table 5 shows the results.

Example 8 The flavor of a 0.5% aqueous solution was compared between the extract obtained in Example 1, the extract obtained by treating green tea in the same manner as in Example 1, and the black tea extract. The results are shown in Table 6 (in the table, + represents the intensity of astringency, and the more +, the more astringent).

The roasted green tea extract according to the present invention has no aversion to odor and has little astringency, and was most suitable for use in foods.

[Effect of the Invention] The carotenoid decomposition inhibitor of the present invention comprising an extract of roasted green tea is not only superior in use effect but also has a better flavor than the conventional product comprising green tea extract as described above. Therefore, it is advantageous that it can be used in a wider range than before for stabilizing the color tone of carotenoid-containing foods, cosmetics, carotenoid-based colorants, etc. without fear of giving an undesirable flavor.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-62-126953 (JP, A) JP-A-57-117566 (JP, A) JP-A-56-41259 (JP, A) Japan Food Science, Vol. 29 [1] (1990) p. 42-48 Food and Science, Vol. 31 [12] (1989) p. 110-117 Monthly Food Chemical, Vol. 6 [5] (1990) p. 54-60 (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/272 C09B 67/00 A23L 1/212 A23L 1/325 A23B 4/14-4/24 JICST file (JOIS) JAFIC file (JOIS)

Claims (2)

(57) [Claims] 1. A carotenoid containing, as an active ingredient, an extract obtained by extracting a roasted green tea with water or a mixture of water and an organic solvent selected from the group consisting of methanol, ethanol, acetone and glycerin. Degradation inhibitor. 2. A method for preventing discoloration of carotenoid-containing foods, comprising treating the carotenoid-containing foods with the decomposition inhibitor according to claim 1.