Pigments from tea to brown

A brown and pigment technology, applied in the functions of food ingredients, organic dyes, applications, etc., to achieve excellent foaming and foaming stability, excellent acid and/or salt resistance, excellent foaming and foaming stability Effect

Active Publication Date: 2020-04-24
GLICO NUTRITION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the technique of using colorants other than caramel colorant to provide excellent foamability and foam stability

Method used

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  • Pigments from tea to brown
  • Pigments from tea to brown
  • Pigments from tea to brown

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0121] Regarding the type of alkali used in the preparation of the alkaline aqueous solution, any alkali that can be used in the field of food and beverage products may be used, for example, sodium hydroxide, potassium hydroxide, sodium phosphate, potassium phosphate, sodium carbonate, Potassium carbonate, calcium hydroxide, barium hydroxide, calcium hydroxide, calcium carbonate, ammonium hydroxide, ammonia, aluminum hydroxide, iron hydroxide, etc. These bases may be used individually by 1 type, and may be used in combination of 2 or more types.

[0122] In addition, the alkaline aqueous solution may be an aqueous solution in which the alkali is added so as to satisfy a predetermined pH with respect to water, and may contain additives such as alcohol, preservatives, solubilizers, and defoamers as necessary.

[0123] Regarding the temperature conditions at the time of oxygen supply, usually 30 to 100°C, preferably 50 to 100°C, and more preferably 70 to 100°C are mentioned.

[0124] R...

Embodiment

[0171] Hereinafter, examples and the like are given to specifically explain the present invention, but the present invention is not limited to these examples and will be explained.

[0172] Reference Test Example 1: Performance evaluation of existing cocoa pigment under low pH conditions and high salt concentration conditions

[0173] 1. Manufacturing of Cocoa Color

[0174] Use existing methods to produce cocoa pigment. Specifically, the cocoa dye is produced by performing the following extraction process and purification process.

[0175]

[0176] 100 g of cocoa soybean meal was added to 2000 ml of a pH 12.52 sodium hydroxide aqueous solution, and the extraction process was performed for 2 hours while stirring at 80°C. After the extraction treatment, the solid content is removed to obtain an extract containing cocoa pigment.

[0177]

[0178] The extract obtained in the above was concentrated, acetone was added, and the pH was adjusted to 3 with hydrochloric acid, and then it was ...

Embodiment 28～30

[0313] 100 g of cocoa soybean meal was added to 2000 ml of a pH 12.52 sodium hydroxide aqueous solution, and the extraction process was performed for 2 hours while stirring at 80°C. After the extraction process, the solid content is removed to obtain an extract containing cocoa pigment. After concentrating the obtained extract, acetone was added, and the pH was adjusted to 3 with hydrochloric acid. After that, it was allowed to stand at 5°C for 16 hours to precipitate impurities such as gums. Next, after removing impurities by filtration, the pH was adjusted to 10 with sodium hydroxide, and the mixture was allowed to stand at 5°C for 16 hours to analyze the cocoa pigment composition. After recovering the precipitated cocoa colorant, it is dissolved in water, and then the acetone is removed by concentration, and purified water is further added to give the color value E 10% (500nm) = 130 converted to about 1% by weight, and a purified cacao dye aqueous solution was obtained.

[03...

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Abstract

One of the objects of the present invention is to provide a tea series that has excellent acid resistance and / or salt resistance, and can suppress the occurrence of precipitation, spots, and uneven coloring even when used under low pH conditions or high salt concentration conditions. to brown pigments. Tea-based to brown-based pigments with the following characteristics have excellent acid resistance and / or salt resistance, and can suppress the occurrence of precipitation, spots, and uneven coloring even when used under low pH conditions or high salt concentration conditions, The characteristics are: relative to the color valence E 10％(500nm) = 0.1, the tea-based to brown-based pigment solution formed by dissolving the tea-based to brown-based pigment in water, when citric acid is added to become 1% by weight, maintains 60% of the tea-based to brown-based pigment Above dissolved state.

Description

Technical field [0001] The present invention relates to a tea-based to brown-based pigment having excellent acid resistance and / or salt resistance, and further having excellent foaming properties and foam stability. In addition, the present invention relates to a method for producing the tea-based to brown-based pigment. Background technique [0002] At present, as natural pigments for coloring food and beverages into a tea-based to brown-based hue, tea-based to brown-based pigments such as cocoa pigment, sorghum pigment, onion pigment, and tamarind pigment are widely used. These tea-based to brown-based pigments are produced by extracting pigment components from plant materials. For example, in the case of cocoa pigment, it is manufactured by extracting the pigment component using cocoa seeds (husk and beans) as a raw material. In addition, in cocoa seeds (husks and beans) and other tea-based to brown-based plant materials, in addition to pigment components, inclusions such as...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C09B61/00A23L5/43
CPCC09B61/00A23L5/43A23L27/10A23L2/58A23L2/40A23V2002/00A23V2200/044
Inventor 片山直也栉井亚佑美
Owner GLICO NUTRITION
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