Method for suppressing discoloration of food or drink composition and composition for suppressing discoloration

Abstract

To suppress fading of food and drink colored with an anthocyanin-based pigment.SOLUTION: An effective amount of at least one kind selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methyl butyrate, ethyl 3-hydroxyhexanoate, alpha-ionone and damascenone is added to food and drink colored with an anthocyanin-based pigment. In addition, a pigment preparation and a food and drink composition containing the same components are provided.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a composition for inhibiting discoloration of foods and beverages colored with anthocyanin pigments. More specifically, the present invention relates to a food and beverage that inhibits discoloration of anthocyanin pigments by containing an effective amount of a specific aroma component. [Background technology]

[0002] Natural anthocyanin pigments are sometimes used to color foods and beverages because of their safe and healthy appearance.

[0003] However, anthocyanin pigments tend to fade (including discolor) relatively easily due to the effects of heat and light. Therefore, foods and beverages containing these pigments are subject to gradual fading due to the effects of heat and light during each stage of production, distribution, storage, etc., resulting in a significant decline in their commercial value. This fading phenomenon is particularly noticeable in the hot summer months.

[0004] To prevent discoloration and fading of these unstable anthocyanin pigments, it is sometimes required to manufacture and distribute them in a refrigerated environment, but this is not always practical.Furthermore, once products reach consumers, they may be exposed to a variety of different environments, which are virtually impossible to control.

[0005] In particular, with the diversification of consumer needs, it is becoming increasingly important to develop products that have a vivid visual appearance and a strong healthy image.

[0006] In order to suppress discoloration of beverages, a method using methyl N-methylanthranilate has been proposed (for example, Patent Document 1). [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Patent No. 5143712 Summary of the Invention [Problem to be solved by the invention]

[0008] The object of the present invention is to provide a discoloration suppression composition that can suppress discoloration and fading of foods and beverages colored with anthocyanin pigments during storage, and to provide foods and beverages (especially beverages) that are suppressed from discoloration and fading during storage. [Means for solving the problem]

[0009] As a result of extensive research to solve the above-mentioned problems, the inventors discovered that when coloring food and beverages with anthocyanin pigments to obtain colored beverages and other foods, the fading of the colored food and beverages can be suppressed by adding specific aroma components, which led to the completion of the present invention.

[0010] That is, the present invention includes the following inventions. [1] A method for suppressing discoloration of a food or drink colored with an anthocyanin pigment, comprising: A method comprising adding at least one of the aroma components listed in Table 1 below in an effective amount listed in Table 1 below to a food or beverage.

[0011] [Table 1] [2] The method according to [1], wherein the anthocyanin pigment is at least one selected from the group consisting of red radish pigment, purple sweet potato pigment, pigment derived from purple carrot, and red cabbage pigment. [3] A composition for inhibiting discoloration of food and beverages colored with anthocyanin pigments, the composition containing at least one aroma component selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone. [4] The composition according to [3], wherein the content of the aroma component in the food or drink is an effective amount as shown in Table 2 below.

[0012] [Table 2] [5] The composition according to [3] or [4], wherein the anthocyanin pigment is at least one selected from the group consisting of red radish pigment, purple sweet potato pigment, pigment derived from purple carrot, and red cabbage pigment. [6] An anthocyanin pigment preparation, At least one anthocyanin pigment selected from the group consisting of red radish pigments, purple sweet potato pigments, purple carrot-derived pigments, and red cabbage pigments; and A pigment preparation comprising at least one selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone. [7] At least one anthocyanin pigment selected from the group consisting of red radish pigment, purple sweet potato pigment, purple carrot-derived pigment, and red cabbage pigment; and A food or beverage composition comprising at least one of the aroma components listed in Table 3 below in an effective amount listed in Table 3 below, which inhibits fading of anthocyanin pigments.

[0013] [Table 3] [8] Item 8. The food or beverage composition according to Item 7, wherein the food or beverage composition is a carbonated drink, a carbonated alcoholic drink, an acid sugar solution, or an acid-containing sugar-free solution. [Effects of the Invention]

[0014] By using the discoloration suppression method and discoloration suppression composition of the present invention, the color derived from the anthocyanin pigment in foods and beverages colored with the anthocyanin pigment can be stably maintained. DETAILED DESCRIPTION OF THE INVENTION

[0015] [Definition] (anthocyanin pigments) The anthocyanin pigment of the present invention exists in plants in the form of a glycoside bound to a sugar.

[0016] Examples of anthocyanin pigments include pigments derived from purple carrots, red cabbage pigments, red radish pigments, perilla pigments, hibiscus pigments, grape juice pigments, grape skin pigments, purple sweet potato pigments, purple corn pigments, elderberry pigments, and boysenberry pigments. The anthocyanin pigments used in the present invention are preferably red radish pigments, purple sweet potato pigments, pigments derived from purple carrots, or red cabbage pigments.

[0017] (red radish pigment) In this specification, the term "red radish pigment" refers to a pigment composition containing pelargonidin-based anthocyanins as a main component, and is obtained by extraction from red radish roots, etc., with a weakly acidic aqueous solution, etc. Although not particularly limited, the maximum absorption wavelength of the red radish pigment is usually in the range of 505 to 520 nm (solvent: citrate buffer solution at pH 3.0).

[0018] (purple sweet potato pigment) As used herein, "purple sweet potato pigment" refers to a pigment composition containing cyanidin-based anthocyanins (purple pigments) and / or peonidin-based anthocyanins (reddish-purple pigments) as its main components, and is obtained by extraction from the tuberous roots (particularly the interior) of purple sweet potato using a weakly acidic aqueous solution. Although not particularly limited, the maximum absorption wavelength of purple sweet potato pigments is usually in the range of 515 to 535 nm (solvent: citrate buffer solution at pH 3.0).

[0019] (red cabbage pigment) In this specification, "red cabbage pigment" refers to a pigment composition containing cyanidin-based anthocyanins (purple pigments) as a main component, and is obtained by extraction from red cabbage leaves with a weakly acidic aqueous solution or the like. Here, "red cabbage" refers to cabbage (Brassica oleracea var. capitata L.) that is also known as purple cabbage or purple cabbage, and is rich in anthocyanin-based pigments. Although not particularly limited, the maximum absorption wavelength of red cabbage pigments is usually in the range of 520 to 540 nm (solvent: citrate buffer solution at pH 3.0).

[0020] (Pigment derived from purple carrots) In this specification, the term "purple carrot-derived pigment" refers to a water-soluble pigment composition containing cyanidin acylglycosides as the main component, and is obtained by extraction from the roots of carrots known as purple carrots or black carrots. Although not particularly limited, the maximum absorption wavelength of purple carrot-derived pigments is usually in the range of 515 to 535 nm (solvent: citrate buffer solution at pH 3.0).

[0021] In the present invention, "color value" means "color value E10%1cm," which is a value calculated based on the absorbance (A: Absorbance) of the maximum absorption wavelength (λmax) in the visible light region when a 10% by mass dye-containing solution is prepared and a measurement cell with an optical path length of 1 cm is used.

[0022] The color value can be measured by the method described in "B. General Test Methods" in the 9th edition of the Official Standards of Food Additives of Japan. Specifically, the absorbance at the maximum absorption wavelength in the visible region of a dye solution diluted with a buffer appropriate for each dye is measured using a spectrophotometer, and the value converted to the absorbance of a 10 w / v% solution (E10%, 1 cm) can be calculated.

[0023] (Suppression of fading) In the present invention, "discoloration" refers to not only the fading of the original color of a food or beverage but also discoloration. Furthermore, "inhibiting discoloration" refers to not only completely inhibiting discoloration of a food or beverage but also reducing the degree of discoloration and delaying discoloration. In particular, in the present invention, "inhibiting discoloration" refers to the effect of inhibiting the discoloration of anthocyanin pigments caused by photolysis, oxidation, or heat in foods and beverages colored with anthocyanin pigments.

[0024] [Method for inhibiting discoloration of food and beverage compositions] The present invention includes an invention relating to a method for inhibiting discoloration, which method comprises adding at least one aroma component selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone to a food or drink colored with an anthocyanin pigment.

[0025] These aroma components of the present invention may be extracts from natural products, or concentrates or purified products thereof, or synthetic products.

[0026] In this method, it is preferable to add at least one of the aroma components shown in Table 4 below to the food or drink in an effective amount shown in Table 4 below.

[0027] [Table 4]

[0028] [Composition for suppressing discoloration] The discoloration suppression composition of the present invention contains at least one fragrance component selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone.

[0029] The discoloration suppressing composition of the present invention may be a solid composition such as a powder or granule, or may be a liquid composition.

[0030] When the discoloration prevention composition of the present invention is a solid composition, it may contain, as an excipient and / or diluent, sugars (e.g., monosaccharides such as glucose, galactose, and fructose; disaccharides such as trehalose, sucrose, lactose, and maltose; oligosaccharides, starch syrup, dextrin, and cyclodextrin), as well as sugar alcohols (e.g., sorbitol, mannitol, xylitol, erythritol, and maltitol), citrates, etc.

[0031] When the discoloration suppression composition of the present invention is a liquid composition, the liquid contained in the liquid may be water, a lower alcohol (such as ethanol), or another aqueous solvent. Furthermore, the liquid may contain, as an excipient and / or diluent, sugars (e.g., monosaccharides such as glucose, galactose, and fructose; disaccharides such as trehalose, sucrose, lactose, and maltose; oligosaccharides, starch syrup, dextrin, and cyclodextrin), sugar alcohols (e.g., sorbitol, mannitol, xylitol, erythritol, and maltitol), polyhydric alcohols (glycerin, propylene glycol, 1,3-butylene glycol, sorbitol), citrates, and the like.

[0032] The discoloration suppression composition of the present invention is particularly preferably used as a food ingredient or food additive.

[0033] The content of at least one fragrance component selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone in the discoloration prevention composition is not particularly limited, but is preferably 0.0005 to 5 mass%, more preferably 0.001 to 3 mass%, and even more preferably 0.002 to 2 mass%.

[0034] In the present invention, the composition for inhibiting discoloration is preferably one for use so that the content of each of the aroma components in the food or drink is the effective amount shown in Table 4 above.

[0035] [Colorant preparation containing anthocyanin-based colorants and fragrance components] The colorant preparation of the present invention contains an anthocyanin colorant and a specific fragrance component. The colorant preparation containing an anthocyanin colorant and a specific fragrance component may be a solid composition, such as a powder or granule, or a liquid composition. The colorant preparation contains an anthocyanin colorant and at least one fragrance component selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methylhexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone, and may optionally contain other components (excipients, diluents, etc.). Examples of other components include the same components exemplified for the color fading prevention composition.

[0036] The content of the anthocyanin colorant in the colorant preparation of the present invention is not particularly limited, but the color value of the colorant preparation is preferably within the range of 10 to 800, more preferably 20 to 600, and even more preferably 50 to 400.

[0037] The content of at least one fragrance component selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone in the colorant preparation of the present invention is not particularly limited, but the content is preferably 0.0001 to 50% by mass, more preferably 0.001 to 40% by mass, and even more preferably 0.01 to 20% by mass, based on the total mass of the colorant preparation.

[0038] The colorant preparation of the present invention may contain other active ingredients other than the water-soluble colorant, excipient, and diluent, as long as the ingredients do not significantly impair the effects of the present invention. Examples of such ingredients include antioxidants, chelating agents, spice extracts, pH adjusters, and preservatives.

[0039] The total content of these other components in the dye preparation is not particularly limited, but the content is preferably 10 to 95% by mass, more preferably 30 to 70% by mass, and even more preferably 40 to 60% by mass.

[0040] In the present invention, the color preparation is preferably one for use so that the content of the aroma component in the food or drink is the effective amount shown in Table 4 above.

[0041] [Colored food and beverage composition] In the present invention, the food and drink composition to be colored is not particularly limited, and examples include general foods and drinks as well as various compositions such as supplements and quasi-drugs. The food and drink composition of the present invention is colored with an anthocyanin pigment and further contains at least one selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methylhexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone. The food and beverage composition of the present invention may contain the above-mentioned color preparation, or when coloring with an anthocyanin color component, it can also be prepared by adding at least one selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone as a color fading suppression composition. The food and beverage composition of the present invention suppresses color fading of anthocyanin pigments due to photodecomposition or oxidation caused by light exposure or temperature changes during consumption or storage.

[0042] Examples of the food and drink compositions include milk drinks, lactic acid bacteria drinks, dairy drinks, carbonated drinks, fruit drinks (e.g., fruit juice, fruit mix juice, drinks containing fruit juice, carbonated drinks containing fruit juice, fruit pulp drinks, diluted drinks, etc.), vegetable drinks, vegetable and fruit drinks, tea drinks (e.g., black tea drinks, green tea drinks, oolong tea drinks, barley tea drinks, blended tea drinks, herbal tea, flavored tea, and other tea drinks), near water, powdered drinks, sports drinks, supplement drinks, nutritional drinks, functional drinks, jelly drinks, drink soups, soy milk drinks, powdered drinks such as powdered juices that are dissolved in water, and protein-containing drinks; Puddings such as custard pudding, milk pudding, and fruit juice pudding, as well as desserts such as jelly, bavarois, and yogurt; Frozen desserts such as ice cream, ice milk, lacto ice cream, and frozen desserts; Chewing gum, bubble gum, and other gums (e.g., gum sticks, sugar-coated gum); Chocolates such as coated chocolate (e.g. marble chocolate, etc.), flavored chocolate (e.g. strawberry chocolate, blueberry chocolate, melon chocolate, etc.); Candies such as hard candies (e.g. bonbons, butterballs, marbles, etc.), soft candies (e.g. caramel, nougat, gummy candy, marshmallows, etc.), sugar-coated candies, drops, taffy, etc.; Confectionery such as cookies, biscuits, snacks, etc.; Liquid condiments such as separate dressings, non-oil dressings, ketchup, sauces, and other liquid condiments; Jams such as strawberry jam, blueberry jam, marmalade, apple jam, apricot jam, preserves, syrups, etc.; Red wine and other fruit wines, carbonated alcoholic drinks; Fruits for processing, such as cherries, apricots, apples, strawberries, peaches, etc. in syrup; processed agricultural products such as pickles; Includes.

[0043] Examples of the food and drink products also include semi-finished products and intermediate products of these products. Among these, but not limited to, red-colored soft drinks, alcoholic beverages, or intermediate products thereof are more preferred, and fruit juice beverages such as strawberry, peach, grape, and passion fruit, non-fruit juice beverages with the flavor of these fruit juices, carbonated beverages, carbonated alcoholic beverages, acid sugar solutions, acid-containing sugar-free solutions, sugar-free solutions, and wine (red or rosé). Carbonated alcoholic beverages include, for example, sparkling wine (red or rosé), chuhai with a red-colored fruit juice flavor, etc.

[0044] Examples of the quasi-drugs include nutritional supplements, various supplements, anti-halitosis agents, mouth fresheners, and the like.

[0045] The content of the pigment containing anthocyanin pigment in the food and beverage composition of the present invention is not particularly limited, but is defined as the content of the pigment converted into a color value E10%1cm=120 (when the color value is set to 120). For example, the content of each of the red radish pigment, purple sweet potato pigment, purple carrot-derived pigment, and red cabbage pigment can be 0.005 to 1% by mass, preferably 0.01 to 0.08% by mass, and more preferably 0.01 to 0.06% by mass, converted into a color value E10%1cm=120.

[0046] Although not particularly limited, from the viewpoint of significantly exhibiting the effects of the present invention, when evaluated under the conditions of the light resistance test and heat resistance test described in the examples, the residual rate ratio (relative to blank %) is preferably 100% or more, more preferably 110% or more, and particularly preferably 120% or more.

[0047] The food and beverage compositions of the present invention may contain at least one selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone as ingredients, but it is preferable that the final food and beverage composition contains the concentrations listed in Table 4 above.

[0048] In particular, the food and drink composition of the present invention is preferably a beverage.

[0049] (Method for measuring aroma components in food and beverage compositions) The method for measuring the concentration of at least one selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone in a food or beverage composition is not particularly limited, but can be measured, for example, by the following method.

[0050] An organic solvent is added to a food or beverage composition (e.g., a beverage sample) to extract aroma components. The resulting organic solvent layer is dehydrated with anhydrous sodium sulfate and then appropriately concentrated to produce an aroma extract. The organic solvent used for extraction can be, for example, dichloromethane. The resulting aroma extract is subjected to GC / MS analysis in scan mode or SIM mode, and the components are identified by comparing the obtained MS spectrum with the spectrum of a standard substance.

[0051] [GC / MS analysis conditions] GC: Agilent Technologies 7890A GCMS: Agilent Technologies 5975C Inert XL MSD Capillary column: Agilent Technologies DB-WAX, length 60 m, inner diameter 0.25 mm, film thickness 0.25 μm Temperature program: 50°C, hold for 2 minutes, then 3°C / min, then 220°C Carrier gas: Helium Inlet pressure: 25psi, constant pressure mode

[0052] In addition to the above-mentioned components, the food and beverage composition of the present invention may contain ingredients typically used in foods and beverages, such as sweeteners, acidulants, oxidation inhibitors, various functional ingredients, etc. In particular, other discoloration-suppressing compositions may be used in combination with the composition for the purpose of improving the stability of at least one selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone.

[0053] [Method for producing colored food and beverage compositions] In the present invention, a colored food or beverage composition can be produced by adding an anthocyanin pigment and at least one selected from the group consisting of furaneol, vanillin, maltol, ethyl butyrate, hexyl acetate, trans-2-hexenal, isoamyl acetate, methyl hexanoate, ethyl 2-methylbutyrate, ethyl 3-hydroxyhexanoate, alpha-ionone, and damascenone to the food or beverage composition. Other ingredients can also be added as needed.

[0054] In the present invention, a colored food or drink composition can be produced by adding a color preparation to the food or drink composition. The step of coloring the food and drink composition can be carried out according to a conventional method for each food and drink.

[0055] In the method for inhibiting discoloration of food and beverage products, the composition for inhibiting discoloration, the anthocyanin pigment preparation, the food and beverage composition, and the method for producing the food and beverage composition of the present invention, it is particularly preferred to use at least one selected from the group consisting of red radish pigments, purple sweet potato pigments, red cabbage pigments, and pigments derived from purple carrots in combination with at least one selected from the group consisting of furaneol, vanillin, maltol, and ethyl butyrate.

[0056] Here, the concentrations of furaneol, vanillin, maltol, and ethyl butyrate contained in foods and beverages are as follows. Furaneol 1-20 ppm Vanillin 0.1-10ppm Maltol 0.1-10ppm Ethyl butyrate 10-100ppm [Example]

[0057] The present invention will be described below with reference to examples, but the present invention is not limited to these. In the examples, unless otherwise specified, the blending amounts and other information are on a mass basis.

[0058] [Pigment preparation used] Red radish pigment preparation: Art Red [registered trademark] RD, color value 120 Red cabbage pigment preparation: Sunred [registered trademark] RCFU, color value 80 Purple sweet potato pigment preparation: Sunred [registered trademark] YMF, color value 80 Food containing purple carrot pigment: Purple carrot juice PC, color value 40 (reference value) All of the products used were manufactured by San-Ei Gen F.F.I. Co., Ltd.

[0059] (Example 1) Test to inhibit discoloration of a beverage containing red radish pigment by various aroma components (formulation: acid-sugar solution) In order to test the effect of various aroma components in inhibiting discoloration of a beverage containing red radish pigment, a beverage containing red radish pigment (Bx10°, pH3.0) was prepared according to the formulation shown in Table 5.

[0060] [Table 5]

[0061] The beverages listed in Table 5 were adjusted to pH 3.0 by adding trisodium citrate and divided into small portions. These were then heat-sterilized and, when the temperature reached 93°C, various aroma components listed in Table 6 were added, followed by hot-pack filling into transparent 200 mL PET bottles. A beverage without added aroma components (Blank) was used as a control.

[0062] [Lightfastness test] The PET bottled compositions of the Examples and Comparative Examples were placed in a CULTIVATION CHAMBER CLH-301 (manufactured by Tomy Seiko Co., Ltd.) testing machine and exposed to white fluorescent light, after which the degree of fading was evaluated. The illuminance was 10,000 lux, the temperature during irradiation was 10°C, and the number of days of irradiation was 7 days. The lightfastness test was evaluated using the average value of each of two PET bottled compositions, so that the influence of variations in illuminance due to factors such as the installation location could be suppressed.

[0063] [Heat resistance test] The composition packed in a PET bottle was stored in a dark place at 50°C for 7 days.

[0064] After the light resistance test or heat resistance test, the absorbance of the composition at the maximum visible absorption wavelength (red radish pigment: around 514 nm) was measured using a spectrophotometer V-760 (manufactured by JASCO Corporation) in a quartz glass cell with an optical path length of 1 cm.

[0065] The pigment residual rate was calculated from the absorbance near the maximum absorption wavelength using the following formula for the obtained results. The pigment residual rate in the aroma-added group was then divided by the pigment residual rate in the aroma-added group (Blank) to calculate the residual rate ratio (relative to Blank %) for evaluation (Table 6). Dye remaining rate (%)=100×(absorbance at maximum absorption wavelength in the visible region of the composition after the test)÷(absorbance at maximum absorption wavelength in the visible region of the composition before the test)

[0066] [Table 6] -: Not measured

[0067] As a result of the test, it was found that the compositions of the examples have excellent light resistance and heat resistance, and are effective in suppressing fading due to light and heat for the various fragrance components and concentrations described in Examples 1-1 to 1-34.

[0068] (Example 2-1) Test 1 for the effect of inhibiting fading of various anthocyanin pigments (prescription: acid sugar solution) Next, we tested whether the color fading suppression effect of the aroma component hexyl acetate was also observed for anthocyanin pigments other than red radish pigments. Additionally, because the ratio of the color components to the aroma components was also thought to contribute to the color fading suppression effect, we prepared an anthocyanin pigment-containing beverage (Bx10°C, pH3.0) using the same method as in Example 1 and conducted the test.

[0069] However, the amounts of red radish pigment (Art Red (registered trademark) RD), purple sweet potato pigment (Sun Red (registered trademark) YMF), red cabbage pigment (Sun Red (registered trademark) RCFU) added, and the amounts of aroma components added were as shown in Table 7. A beverage without added aroma components (Blank) was used as a control.

[0070] These compositions were subjected to a light resistance test and a heat resistance test (Table 7) in the same manner as in Example 1. The absorbance at the maximum absorption wavelength in the visible region of the purple sweet potato pigment and the red cabbage pigment was measured at around 530 nm.

[0071] [Table 7]

[0072] These results demonstrate that hexyl acetate has the effect of inhibiting the fading of red radish pigment, purple sweet potato pigment, and red cabbage pigment due to light and heat. It was also revealed that even a trace amount of aroma components, such as 25 ppm, is effective in suppressing discoloration of beverages containing anthocyanin pigments at 0.01 to 0.05 mass % in terms of color value 120.

[0073] (Example 2-2) Test 2 for the effect of inhibiting fading of various anthocyanin pigments (prescription: acid sugar solution) Next, the color fading suppression effect of various aroma components other than hexyl acetate was confirmed for all of the pigments derived from red radish, purple sweet potato, red cabbage, and purple carrot. An acid sugar solution containing anthocyanin pigments (Bx 10°, pH 3.0) was prepared in the same manner as in Example 1, and a light resistance test was conducted.

[0074] However, the amounts of pigments and aroma components were as shown in Table 8. A beverage without added aroma components (Blank) was used as a control.

[0075] [Table 8]

[0076] These results demonstrate that ethyl butyrate, furaneol, vanillin, and maltol all have a discoloration-inhibiting effect not only on red radish pigments but also on other anthocyanin pigments. Furthermore, it was revealed that even trace amounts of aroma components, such as 1 to 10 ppm, are effective in inhibiting discoloration of beverages containing red radish pigment, purple sweet potato pigment, purple carrot-derived pigment, or red cabbage pigment, at a color value of 0.01 to 0.05 mass % equivalent to 120.

[0077] (Example 3-1) Test of the effect of inhibiting fading of red radish pigment (sugar-free solution) Using red radish pigment, formulations other than the acid-sugar solution were prepared to confirm the effect of various aroma components in inhibiting discoloration. First, the effect was confirmed using a sugar-free solution for the red radish pigment. A light resistance test was conducted using the same method as in Example 1, except that a sugar-free solution containing red radish pigment (Bx0°C, pH 3.0) was prepared.

[0078] The amounts of red radish pigment and aroma components were as shown in Table 9. A beverage without added aroma components (Blank) was used as a control.

[0079] [Table 9]

[0080] These results show that in the sugar-free liquid formulation, ethyl butyrate, furaneol, vanillin, and maltol all have a discoloration-inhibiting effect on red radish pigments. It was also revealed that even trace amounts of aroma components, such as 1 to 10 ppm, are effective in suppressing discoloration of beverages containing red radish pigments, which are equivalent to 0.02% by mass of a color value of 120.

[0081] (Example 3-2) Test of the effect of inhibiting fading of red radish pigment or purple carrot-derived pigment (formulation: carbonated beverage) Next, the color fading suppression effect of various aroma components on red radish pigments and purple carrot-derived pigments was confirmed using carbonated beverages. Carbonated beverages containing red radish pigments or purple carrot-derived pigments (Bx10°, pH3.0) were prepared in the same manner as in Example 1, filled into 265 mL PET bottles, and subjected to a light resistance test.

[0082] The ratio of ingredients was as follows. The syrup was prepared using Newfruct (55; Bx75°C) and sterilized at 93°C before filling into a 265 mL PET bottle. Carbonated water was mixed with the syrup. The gas pressure after mixing was approximately 0.26 MPa (2.6 kgf / cm) in theoretical terms. 2 ) was. New Fract (55; Bx75°) 13.3kg Citric acid (anhydrous) 0.2 kg Pigments: Specified separately Fragrance components listed separately Adjust to pH 3.0 with trisodium citrate Water 40L 60L carbonated water The amounts of pigments and aroma components were as shown in Table 10. A beverage without added aroma components (Blank) was used as a control.

[0083] [Table 10]

[0084] These results demonstrate that ethyl butyrate, furaneol, vanillin, and maltol all exhibit a discoloration-inhibiting effect on red radish pigments or purple carrot-derived pigments in carbonated beverage formulations. It was also revealed that even trace amounts of aroma components, such as 1 to 10 ppm, are effective in suppressing discoloration of beverages containing red radish pigments or purple carrot-derived pigments.

[0085] (Example 3-3) Test of the effect of inhibiting fading of red radish pigment (formulation: alcoholic carbonated beverage) Next, we confirmed the effect of various aroma components on the fading of red radish pigments using alcoholic carbonated beverages. Red radish pigment-containing alcoholic carbonated beverages (Bx10°, pH3.0) were prepared in the same manner as in Example 1, filled into glass bottles, and then heat-sterilized at 70°C for 10 minutes. A light resistance test was then conducted.

[0086] The proportions of the ingredients were as follows. The syrup prepared with Newfruct (55; Bx75°) was mixed with carbonated water before filling into a 200 mL glass bottle. The aroma components were added as shown in Table 11 during the syrup preparation. The gas pressure after mixing was an estimated theoretical value of 0.26 MPa (2.6 kgf / cm). 2 ) was. New Fract (55; Bx75°) 13.3kg Citric acid (anhydrous) 0.2 kg Dye 0.02kg Fragrance components listed separately Adjust to pH 3.0 with trisodium citrate 95% alcohol 5.26L Water 40L 60L carbonated water A beverage without added aroma components (Blank) was used as a control.

[0087] [Table 11]

[0088] These results demonstrate that all of the aroma components listed in the table exhibit a discoloration-inhibiting effect on red radish pigments when formulated into alcoholic carbonated beverages. It was also revealed that even trace amounts of aroma components, such as 1 to 10 ppm, are effective in suppressing discoloration of beverages containing red radish pigments, which are equivalent to 0.02% by mass of a color value of 120.

Claims

1. A method for suppressing discoloration of a food or drink colored with an anthocyanin pigment, the method comprising adding 0.1 to 1 ppm of ethyl 2-methylbutyrate or 1 to 20 ppm of trans-2-hexenal to the food or drink, The anthocyanin pigment is present in an amount of 0.005 to 1% by mass in terms of a color value of 120.

2. The method according to claim 1, wherein the anthocyanin pigment is at least one selected from the group consisting of red radish pigment, purple sweet potato pigment, pigment derived from purple carrot, and red cabbage pigment.

3. The method according to claim 1 or 2, wherein the food or drink is a carbonated drink, a carbonated alcoholic drink, an acid sugar solution, or an acid-containing sugar-free solution.

4. An anthocyanin pigment preparation, an anthocyanin pigment; and ethyl 2-methylbutyrate or trans-2-hexenal, A colorant preparation for suppressing color fading, comprising ethyl 2-methylbutyrate at a concentration of 0.1 to 1 ppm or trans-2-hexenal at a concentration of 1 to 20 ppm in a food or drink composition containing an anthocyanin colorant at a concentration of 0.005 to 1% by mass in terms of a color value 120.

5. 5. The pigment preparation according to claim 4, wherein the anthocyanin pigment is at least one selected from the group consisting of red radish pigment, purple sweet potato pigment, pigment derived from purple carrot, and red cabbage pigment.

6. A food or beverage composition comprising an anthocyanin pigment in an amount of 0.005 to 1% by mass in terms of a color value of 120; and 0.1 to 1 ppm of ethyl 2-methylbutyrate or 1 to 20 ppm of trans-2-hexenal, in which fading of the anthocyanin pigment is suppressed.

7. The food and beverage composition according to claim 6, wherein the anthocyanin pigment is at least one selected from the group consisting of red radish pigment, purple sweet potato pigment, pigment derived from purple carrot, and red cabbage pigment.

8. The food or beverage composition according to claim 6 or 7, which is a carbonated drink, a carbonated alcoholic drink, an acid sugar solution, or an acid-containing sugar-free solution.

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