Anthocyanin dye formulations

Abstract

The purpose of the present invention is to provide a technique for inhibiting precipitation of an anthocyanin dye in a region other than a strong acid region. The present invention provides an anthocyanin dye formulation comprising an anthocyanin dye and an emulsifier and having a pH greater than 3 when diluted with water or dissolved in water such that its color value is 10.

Description

[0001] This application is a divisional application of the Chinese patent application with application date of May 12, 2016, application number 201680027405.1, and invention name “Anthocyanin Dye Preparation”. Technical Field

[0002] The invention relates to an anthocyanin pigment preparation. Background Art

[0003] So far, synthetic pigments and natural pigments have been widely used to add color to food. Especially in recent years, natural pigments are more often used because they seem safe and healthy.

[0004] Among such natural pigments, anthocyanin pigments are water-soluble pigments that are widely present in the plant kingdom. They exhibit a vivid red color in an acidic range and advantageously ensure a relatively high chemical stability to heat and light as a pigment. Therefore, in order to add the desired color to acidic foods, anthocyanin pigments have been widely used alone or in combination with blue pigments, yellow pigments, etc. In addition, anthocyanin pigments are known to change color due to changes in pH, often exhibiting a red color in an acidic range and a purple color in a neutral range.

[0005] However, the chemical stability of anthocyanin pigments is a characteristic unique to the acidic range. It is known that the chemical stability of anthocyanin pigments decreases significantly when the pH increases, and the pigments are easily chemically changed by heat or light, causing the color to fade or change.

[0006] Therefore, in practice, the use of anthocyanin pigments is limited to foods having relatively strong acidity (eg, pH 3 or less).

[0007] Against this technical background, Patent Document 1 proposes a technology that uses (A) citrate buffer and / or phosphate buffer and (B) methylcellulose as a polymer to improve the chemical stability of anthocyanins in a range other than a highly acidic range. However, the focus of this technology is not on the function of anthocyanins as pigments but on the visual function improvement effect or whitening effect of anthocyanins.

[0008] Reference List

[0009] Patent Literature

[0010] Patent Document 1: JP2014-001292 Summary of the Invention

[0011] Technical issues

[0012] In the technology disclosed in Patent Document 1, it is determined that cyanidin 3-glucoside, one of the coloring component substances of anthocyanin pigments, is chemically stable in a range other than a highly acidic range, and that cyanidin 3-glucoside is maintained at a high ratio even after storage for a predetermined period of time.

[0013] However, the present inventors have found a new problem in that anthocyanin pigments are subject to precipitation when used for foods in a range other than a highly acidic range.

[0014] Therefore, an object of the present invention is to provide a technique for suppressing the precipitation of anthocyanin pigments in a range other than a highly acidic range.

[0015] Solution

[0016] The present inventors have conducted extensive research and have discovered that precipitation of anthocyanin pigments in a range other than a highly acidic range can be suppressed by including an anthocyanin pigment in combination with an emulsifier. Based on this discovery, the present inventors have completed the present invention.

[0017] The present invention includes the following aspects.

[0018] Item 1. An anthocyanin pigment preparation comprising:

[0019] anthocyanin pigments, and

[0020] emulsifiers,

[0021] When the anthocyanin pigment preparation is diluted with water or dissolved in water so that the color value becomes 10, the pH is greater than 3.

[0022] Item 2. The anthocyanin pigment preparation according to Item 1, wherein the pH of the aqueous solution having a concentration with a color value of 10 is 3.5 to 10.

[0023] Item 3. The anthocyanin pigment preparation according to Item 1 or 2, wherein the anthocyanin pigment preparation is a liquid.

[0024] Item 4. The anthocyanin pigment preparation according to Item 1 or 2, wherein the anthocyanin pigment preparation is a powder.

[0025] Item 5. The anthocyanin pigment preparation according to any one of Items 1 to 4, wherein the color value is 10 to 700.

[0026] Item 6. The pigment preparation according to any one of Items 1 to 5, wherein the pigment preparation comprises an alkalizing agent.

[0027] Item 7. The anthocyanin pigment preparation according to any one of items 1 to 6, wherein the emulsifier is one or more emulsifiers selected from the group consisting of glycerol fatty acid esters, quillaja extract, polysorbate, pectin, gum arabic, gum ghatti, xanthan gum, sodium carboxymethyl cellulose and water-soluble soybean polysaccharides.

[0028] Item 8. The anthocyanin pigment preparation according to any one of Items 1 to 7, wherein the anthocyanin pigment is one or more pigments selected from the group consisting of red carrot pigment, purple sweet potato pigment, grape juice pigment, and red cabbage pigment.

[0029] Item 9. A pigment preparation according to any one of items 1 to 8, wherein, when a pigment solution A having a color value of 20 is prepared by diluting a sample of the pigment preparation with water or dissolving the sample in water, or if the sample of the pigment preparation contains ethanol, when a pigment solution A' is prepared by removing ethanol by concentrating a mixed liquid of 100 g of the pigment solution A and 50 g of water using a rotary evaporator at 40°C until the weight becomes 100 g, 50 g of the pigment solution A or the pigment solution A' is dispensed in a transparent plastic container, left at 5°C for 24 hours, and then subjected to gyratory vibration at an amplitude of 50 mm, 150 rpm and 20°C for 60 minutes, and thereafter a liquid portion is obtained from the container by decantation immediately, at which time the color value of the liquid portion is 15 or greater.

[0030] Item 10. An anthocyanin pigment preparation comprising an anthocyanin pigment in combination with an emulsifier and an alkalizer,

[0031] When the emulsifier, the alkalizer and the anthocyanin pigment are diluted or dissolved in water so that the color value becomes 10, the pH is greater than 3.

[0032] Item 11. A reagent for inhibiting the formation of precipitates by anthocyanin pigments within a pH range greater than pH 3, the reagent comprising an emulsifier.

[0033] Item 12. A method for inhibiting anthocyanin pigment from generating a precipitate within a pH range greater than pH 3, the method comprising the step of contacting anthocyanin pigment in which no precipitate is generated with an emulsifier.

[0034] Item 13. A method for producing an anthocyanin pigment preparation in which the formation of a precipitate of anthocyanin pigment in a pH range greater than pH 3 is suppressed, the method comprising the step of mixing an anthocyanin pigment in which no precipitate is formed with an emulsifier.

[0035] Item 14. A food comprising the pigment preparation according to any one of items 1 to 10.

[0036] Item 15. The food according to Item 14, wherein the water content of the food is 85% by mass or less.

[0037] Item 16. A method for coloring food, comprising adding the anthocyanin pigment preparation according to any one of items 1 to 10 to the food.

[0038] Item 17. A method for producing a colored food, comprising adding the anthocyanin pigment preparation according to any one of items 1 to 10 to the food.

[0039] Beneficial effects

[0040] The present invention suppresses precipitation of anthocyanin pigments in a range other than a highly acidic range, that is, suppresses the generation of precipitates containing anthocyanin pigments. BRIEF DESCRIPTION OF THE DRAWINGS

[0041] Figure 1 : Images showing indicators of precipitation. DETAILED DESCRIPTION

[0042] the term

[0043] Unless otherwise indicated, the symbols and abbreviations in this specification should be interpreted as having common meanings in the relevant technical field to which the present invention belongs according to the context of this specification.

[0044] In this specification, the terms "comprising" and "including" are intended to mean both "consisting essentially of and "consisting of.

[0045] Temperature conditions

[0046] Unless otherwise specified, the operations and the like described in this specification can be performed at room temperature. In this specification, "room temperature" refers to a temperature of 20°C to 30°C.

[0047] Anthocyanin pigment preparations

[0048] The anthocyanin pigment preparation of the present invention comprises:

[0049] anthocyanin pigments, and

[0050] emulsifiers,

[0051] When the anthocyanin pigment preparation is diluted with water or dissolved in water so that the color value becomes 10, the pH is greater than 3.

[0052] Anthocyanin pigments

[0053] The anthocyanin pigment used in the present invention is preferably an anthocyanin pigment that generates a precipitate when a pigment solution having a color value of 20.00 in purified water is prepared and the solution is left at 5° C. for 24 hours.

[0054] For example, according to the research of the present inventors, purple carrot pigment does not generate precipitates under the above conditions.

[0055] Examples of anthocyanin pigments used in the present invention include purple carrot pigment, red cabbage pigment, red carrot pigment, perilla pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple sweet potato pigment, purple corn pigment, elderberry pigment, and boysenberry pigment. Preferred examples of anthocyanin pigments used in the present invention include red cabbage pigment, red carrot pigment, perilla pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple sweet potato pigment, purple corn pigment, elderberry pigment, and boysenberry pigment.

[0056] Examples of the anthocyanin pigment used in the present invention also include: a pigment containing anthocyanidin-acyl glucoside as a coloring component, a pigment containing anthocyanidin-glucoside as a coloring component, a pigment containing peony cyanidin-acyl glucoside as a coloring component, a pigment containing delphinidin-glucoside as a coloring component, a pigment containing malvidin 3-glucoside as a coloring component, a pigment containing anthocyanidin 3-glucoside as a coloring component, and a pigment containing malvidin-acyl glucoside as a coloring component.

[0057] The compound contained in the anthocyanin pigment as a coloring component varies depending on the type of the anthocyanin pigment.

[0058] For example, red cabbage pigment contains cyanidin-acyl glucoside, purple sweet potato pigment contains cyanidin-acyl glucoside and peony anthocyanidin-acyl glucoside, grape juice pigment contains malvidin 3-glucoside, purple corn pigment contains cyanidin 3-glucoside, and red carrot pigment contains malvidin-acyl glucoside.

[0059] In the present invention, one anthocyanin pigment may be used alone, or two or more anthocyanin pigments may be used in combination.

[0060] The anthocyanin pigment used in the present invention is preferably at least one pigment selected from the group consisting of red cabbage pigment, red carrot pigment, grape juice pigment and purple sweet potato pigment.

[0061] The content of anthocyanin pigment in the preparation of the present invention is not particularly limited. For example, the content may be similar to the content of anthocyanin pigment in a general anthocyanin pigment preparation.

[0062] As is common in the field of pigments, the content of anthocyanin pigments in the preparations of the present invention may alternatively be expressed by a "color value."

[0063] The upper limit of the color value of the preparation of the present invention is not particularly limited. For example, the color value of the preparation of the present invention may be 1000 or less, 700 or less, or 500 or less.

[0064] The lower limit of the color value of the preparation of the present invention is not particularly limited. For example, the color value of the preparation of the present invention may be 10 or greater, 20 or greater, 30 or greater, 40 or greater, 50 or greater, 60 or greater, 70 or greater, 80 or greater, or 90 or greater.

[0065] The color value of the formulations of the present invention can be, for example, 10 to 1000, 20 to 700, 30 to 700, 40 to 500, 50 to 500, 60 to 500, 70 to 500, 80 to 500, or 90 to 500.

[0066] The preferred color value of the preparation of the present invention may vary depending on the preparation form described later.

[0067] For example, when the formulation of the present invention is a liquid, the color value may be, for example, 500 or less, 400 or less, or 300 or less;

[0068] The color value can be, for example, 10 or greater, 20 or greater, 30 or greater, 40 or greater, 50 or greater, 60 or greater, 70 or greater, 80 or greater, or 90 or greater;

[0069] The color value can be, for example, 10 to 500, 20 to 500, 30 to 400, 40 to 400, 50 to 400, 60 to 400, 70 to 400, 80 to 300, or 90 to 300.

[0070] For example, when the formulation of the present invention is a solid, the color value may be, for example, 1000 or less, 700 or less, or 500 or less;

[0071] The color value can be, for example, 10 or greater, 20 or greater, 30 or greater, 40 or greater, 50 or greater, 60 or greater, 70 or greater, 80 or greater, or 90 or greater;

[0072] The color value can be, for example, 10 to 1000, 20 to 700, 30 to 700, 40 to 500, 50 to 500, 60 to 500, 70 to 500, 80 to 500, or 90 to 500.

[0073] In this specification, as generally understood by those skilled in the art of pigments, "color value" is a value indicating the density of a pigment.

[0074] The "color value" is expressed as a value obtained by converting the absorbance of a pigment-containing substance (eg, pigment preparation) at the maximum absorption wavelength in the visible range into the absorbance of a 10 w / v% solution (E 10％ 1cm ).

[0075] In the present invention, the color value (E 10％ 1cm ) refers to a value determined according to the method described in "17. Measurement of color value" in Japanese Food Additives Specifications and Standards, and is specifically determined as follows.

[0076] (1) A sample is accurately weighed so that the absorbance is within the range of 0.3 to 0.7, and a citrate buffer solution (pH 3.0) is added to accurately adjust the amount to 100 ml to prepare a test solution. In this step, if the test solution contains a precipitate, the supernatant is obtained by centrifugation and used as the test liquid.

[0077] (2) Using citrate buffer as a control, the absorbance A was measured at the maximum absorption wavelength in the wavelength range of 500 nm to 550 nm at a liquid layer length of 1 cm, and the color value (E 10％ 1cm ).

[0078] Color value (E 10％ 1cm ) = (A × 10) / sample collection amount (g)

[0079] emulsifiers

[0080] Examples of the emulsifier used in the present invention include sucrose fatty acid esters, glycerol fatty acid esters (e.g., monoglycerol fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, organic acid monoglyceride), propylene glycol fatty acid esters, sorbitan fatty acid esters, lecithin (e.g., vegetable lecithin, egg yolk lecithin), enzyme-degradable lecithin (e.g., lysolecithin), enzyme-modified lecithin, sodium stearoyl lactylate, calcium stearoyl lactylate, Quillaja saponaria extract, saponin, polysorbate (e.g., polysorbate 20, polysorbate 60, polysorbate 65, polysorbate 80), pectin, gum arabic, xanthan gum, gum ghatti, modified starch (e.g., sodium starch octenylsuccinate), sodium carboxymethyl cellulose, and water-soluble soybean polysaccharides.

[0081] In the present invention, one emulsifier may be used alone, or two or more emulsifiers may be used in combination.

[0082] The emulsifier used in the present invention is preferably at least one emulsifier selected from the group consisting of glycerol fatty acid esters (e.g., monoglycerol fatty acid esters, polyglycerol fatty acid esters, polyglycerol condensed ricinoleate, organic acid glycerol monoesters), lecithin (e.g., plant lecithin), soap tree extract, polysorbate, pectin, gum arabic, gum ghatti, xanthan gum, sodium carboxymethyl cellulose, and water-soluble soybean polysaccharides.

[0083] The amount of the emulsifier in the present invention may vary depending on the amount of the anthocyanin pigment in the present invention.

[0084] The amount of the emulsifier in the present invention may be, for example, 3.5 wt % or less, 2.5 wt % or less, or 1.5 wt % or less, based on the color value 1 of the pigment preparation.

[0085] The amount of the emulsifier in the present invention may be, for example, 0.005 wt % or more, 0.01 wt % or more, or 0.02 wt % or more, based on the color value 1 of the pigment preparation.

[0086] The amount of the emulsifier in the present invention may be, for example, 0.005 to 3.5 wt %, 0.01 to 2.5 wt %, or 0.02 to 1.5 wt %, based on the color value 1 of the pigment preparation. The amount (wt %) of the emulsifier based on the color value 1 can be calculated by dividing the amount (wt %) of the emulsifier contained in the pigment preparation by the color value of the pigment preparation.

[0087] The content of the emulsifier in the formulation of the present invention may be, for example, 70% by weight or less, 50% by weight or less, or 30% by weight or less.

[0088] The content of the emulsifier in the formulation of the present invention may be, for example, 0.1 wt % or greater, 0.2 wt % or greater, or 0.4 wt % or greater.

[0089] The content of the emulsifier in the formulation of the present invention may be, for example, 0.1 wt% to 70 wt%, 0.2 wt% to 50 wt%, or 0.4 wt% to 30 wt%.

[0090] pH

[0091] When the anthocyanin pigment preparation of the present invention is diluted with water or dissolved in water so that the color value becomes 10, the pH is greater than 3.

[0092] The pH when the anthocyanin pigment preparation of the present invention is diluted with water or dissolved in water so that the color value becomes 10 is preferably 3.5 to 10, more preferably 3.5 to 7, and further preferably 4 to 7.

[0093] Due to such characteristics, even when the anthocyanin pigment preparation of the present invention is used in a pH range outside the highly acidic range, use of the anthocyanin pigment preparation of the present invention does not lower the pH of the target object, or lowers the pH only slightly.

[0094] In the present invention, “the pH when the pigment preparation is diluted with water or dissolved in water so that the color value becomes 10” means a pH value obtained by determining the dilution degree at which the color value becomes 10 when the pigment preparation is diluted with a citrate buffer solution (pH 3.0) or dissolved in a citrate buffer solution (pH 3.0), and diluting the pigment preparation with water or dissolving it in water using the dilution degree.

[0095] Alkalizing agent

[0096] The pigment preparation of the present invention may contain an alkalizing agent in order to obtain the desired pH when the pigment preparation is diluted with water or dissolved in water so that the color value becomes 10.

[0097] In this specification, the "alkalizing agent" means an agent capable of increasing pH among pH adjusters (hydrogen ion concentration control agents).

[0098] Examples of the alkalizing agent include trisodium citrate, potassium gluconate, sodium gluconate, monosodium succinate, disodium succinate, sodium acetate, DL-potassium hydrogen tartrate, L-potassium hydrogen tartrate, DL-sodium tartrate, L-sodium tartrate, sodium hydroxide, potassium hydroxide, potassium carbonate, sodium carbonate, sodium bicarbonate, potassium lactate, sodium lactate, sodium dihydrogen pyrophosphate, monosodium fumarate, DL-sodium malate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and potassium dihydrogen phosphate.

[0099] In the present invention, one alkalizing agent may be used alone, or two or more alkalizing agents may be used in combination.

[0100] As generally understood by those skilled in the art, the alkalizing agent may dissociate into ions, for example, when the pigment formulation of the present invention comprises water.

[0101] In one embodiment of the pigment preparation of the present invention, the pigment preparation comprises anthocyanin pigment in combination with an emulsifier and an alkalizer, wherein the pH when the emulsifier, alkalizer and anthocyanin pigment are diluted with water or dissolved in water so that the color value becomes 10 is greater than 3.

[0102] For example, the pigment preparation of the present invention may have the form of a kit comprising a first reagent containing an anthocyanin pigment and an emulsifier, and a second reagent containing an alkalizing agent.

[0103] Assuming that the pigment preparation of the present invention is used in combination with an alkalizing agent, the pigment preparation of the present invention may be a preparation containing an anthocyanin pigment and an emulsifier and not containing an alkalizing agent.

[0104] Other components

[0105] The pigment preparation of the present invention may further contain other components as needed in addition to the anthocyanin pigment, the emulsifier, and the optional alkalizer, as long as the effects of the present invention are not adversely affected.

[0106] Examples of other components include diluents (or excipients), carriers, and other additives.

[0107] Specifically, examples of diluents (or excipients) and carriers include: sugars such as glucose, galactose, fructose, sucrose, lactose, maltose, trehalose, oligosaccharides, starch syrup, liquid sugar, dextrin, cyclodextrin and starch; alcohols such as ethanol, propylene glycol and glycerol; sugar alcohols such as sorbitol, mannitol, xylitol, erythritol and maltitol; and polysaccharides such as carrageenan, guar gum and gellan gum; and water.

[0108] Examples of additives include antioxidants, chelating agents, seasonings, spice extracts, and preservatives.

[0109] Examples of other components also include pigments other than anthocyanin pigments.

[0110] In the case where the effects of the present invention are not adversely affected, the amounts of other components are not limited, and those skilled in the art can set the amounts based on general technical knowledge.

[0111] Forms of pigment preparations

[0112] Examples of the form of the pigment preparation of the present invention include: solids, such as powders, granules, or tablets; liquids, such as solutions, suspensions, or emulsions; and semisolids, such as pastes.

[0113] The pigment preparation of the present invention is preferably a liquid in terms of ease of use (eg, ease of pigment dissolution, prevention of caking, and reduction in powdering costs).

[0114] The pigment preparation of the present invention is preferably solid, and more preferably powder, in terms of storage stability, ease of transportation and use (eg, efficiency in mixing with powdered objects, adding color to objects with high solid content).

[0115] In the pigment preparation of the present invention, even when the pigment preparation is used under conditions of a pH higher than the pH at which known pigment preparations containing anthocyanin pigments are used, or under conditions of a pH higher than the pH at which the pigment preparation is diluted with water or dissolved in water so that the color value becomes 10 (for example, pH greater than 3, pH 3.5 or greater, pH 4 or greater, pH 4.5 or greater, pH 5 or greater), the formation of precipitates is suppressed.

[0116] This shows that the pigment preparations of the present invention have sufficiently high solution color values ​​even when they are exposed to high pH.

[0117] More specifically, the pigment preparation of the present invention is such that when a pigment solution A having a color value of 20 is prepared by diluting a sample of the pigment with water or dissolving it in water, or when a sample of the pigment preparation contains ethanol, a pigment solution A' is prepared by concentrating a mixed liquid of 100 g of pigment solution A and 50 g of water using a rotary evaporator at 40° C. to remove ethanol until the weight becomes 100 g, 50 g of the pigment solution A or pigment solution A' is dispensed in a transparent plastic container, left at 5° C. for 24 hours, then subjected to gyratory vibration at 50 mm amplitude, 150 rpm and 20° C. for 60 minutes, and thereafter immediately (more specifically, without being allowed to stand for 1 minute or more) a liquid portion is obtained from the container by decantation. The color value of the liquid portion may be preferably 15 or more, more preferably 16 or more, further preferably 17 or more, further more preferably 18 or more, and particularly preferably 19 or more.

[0118] Furthermore, the color value residual rate calculated from this value is preferably 75% or greater, more preferably 80% or greater, further preferably 85% or greater, further more preferably 90% or greater, and particularly preferably 95% or greater. The color value residual rate is calculated according to the following formula 1.

[0119] Formula 1: Color value residual rate (%) = color value of liquid part / 20 × 100

[0120] As generally understood by those skilled in the art, the term "liquid portion" in this specification does not mean that there is a portion other than the liquid portion. More specifically, only the liquid portion may exist in the container.

[0121] Further preferably, even when a pigment solution A having a color value of 20 is prepared from the pigment preparation of the present invention by adjusting the solution to a higher pH (e.g., pH 3.5 or greater, 4 or greater, 4.5 or greater, or 5 or greater) using an alkalizing agent (e.g., sodium hydroxide), the color value of the liquid portion is preferably 15 or greater, more preferably 16 or greater, further preferably 17 or greater, further more preferably 18 or greater, and particularly preferably 19 or greater.

[0122] Since the operation of preparing pigment solution A' from a sample containing a pigment preparation of ethanol does not substantially affect the color value of the liquid portion, this operation can also be performed on a sample containing a pigment preparation of ethanol. In particular, if the pigment preparation may contain ethanol, the operation of preparing pigment solution A' can be performed without determining whether the pigment preparation contains ethanol.

[0123] Therefore, even when the pigment preparation of the present invention is used for coloring under high pH conditions (for example, when the pigment preparation is used to add color to a target object having a high pH) or when it is used for coloring by high pH conditions, the pigment preparation of the present invention can add color to the target object with a high level of quality. The above expression "adding color to the target object with high quality" means, for example, that (1) coloring can be performed with little or no unevenness, (2) coloring can be performed with little or no precipitate generated, and (3) rich color can be added with a small amount of preparation. Since the pigment preparation of the present invention can add color to the target object with a high level of quality in a pH range greater than 3, it can appropriately add the color tone exhibited by the anthocyanin pigment to the target object in a pH range greater than 3.

[0124] The pigment preparation of the present invention can be used in combination with other pigment preparations or pigments.

[0125] Method for producing pigment preparations

[0126] Pigment preparation of the present invention can be produced by known production methods according to its form. For example, liquid pigment preparation can be produced by mixing anthocyanin pigment, emulsifier, water and alkalizing agent. The step of mixing anthocyanin pigment, emulsifier and water can be the step of preparing anthocyanin pigment solution with a pH greater than 3 (preferably, a pH of 3.5 to 10). The pH of anthocyanin pigment solution can be, for example, 4 to 7 (preferably, 4 to 6).

[0127] Furthermore, for example, a powdered pigment preparation can be produced by powdering a pigment preparation (liquid pigment preparation).

[0128] In addition, for example, a powdered pigment preparation can be produced by mixing anthocyanin pigment, an emulsifier and water, drying the mixture to obtain a powder, and mixing the powder with a powdered alkalizing agent. The step of mixing anthocyanin pigment, an emulsifier and water can be a step of preparing an anthocyanin pigment solution having a pH greater than 3 (preferably, a pH of 3.5 to 10). The pH of the anthocyanin pigment solution can be, for example, 4 to 7 (preferably, 4 to 6).

[0129] Furthermore, for example, a powdered pigment preparation can be produced by mixing a powdered anthocyanin pigment, a powdered emulsifier, and a powdered alkalizing agent.

[0130] During the production of the pigment preparation of the present invention, other components may be used at an appropriate stage depending on their kind and purpose of use.

[0131] For example, excipients may be used during the powdering of liquid pigment formulations.

[0132] Target audience

[0133] The object to which the present invention is applied is not particularly limited as long as it can contain anthocyanin pigments, however, oral products colored by anthocyanin pigments are preferred.

[0134] Examples of objects include food, cosmetics, pharmaceuticals, quasi-drugs, and feed. Of these, food is preferred. "Food" can be any processed, semi-processed, or unprocessed substance intended for human consumption. "Food" includes all substances used in the production, preparation, or processing of beverages, chewing gum, and food.

[0135] Examples of “foods” include all substances used in the production, preparation and processing of beverages such as milk drinks, lactic acid bacteria drinks, fruit juice soft drinks, soft drinks, carbonated drinks, fruit juices, vegetable juices, fruit and vegetable juices, alcoholic drinks, powdered drinks, coffee drinks and tea drinks; desserts such as pudding, jelly, Bavarian cream, mousse and yogurt; frozen desserts such as ice cream, ice milk, milk ice (lacto ice and ice desserts; gums (stick gums, dragée gums); chocolate confectionery, such as chocolate and chocolate coatings; candies, such as hard and soft candies (including caramel, nougat, gummy candies, and marshmallows), sugar-coated candies, and toffees; tablet candies; supplements; chewing gum, such as chewing gum and coated chewing gum; baked sweets, such as biscuits, cookies, okaki, and senbei (rice crackers); soups, such as clear soups and thick soups; pickles, such as soy sauce pickles, salt-pickled pickles, miso pickles, kasuzuke (pickles made from sake lees), koji pickles, nukazuke (pickles made from rice bran paste), vinegar pickles, wasabi pickles, moromi (moromi) pickles, umezuke (pickles made from plum sauce) ), fukujinzuke, shibazuke, ginger pickles, and plum vinegar pickles; sauces such as dressings, ketchup, barbecue sauce, and other sauces; jams such as jam, preserves, and syrups; powdered foods such as powdered beverages, powdered jellies, powdered syrups, powdered soups, and powdered seasonings that are consumed upon or after being dissolved in a solvent such as water; freeze-dried foods and beverages; fruit wines such as red wine; processed fruits such as candied cherries, apricots, apples, strawberries, and peaches; processed meats such as ham, sausages, and roast pork; fish paste products such as fish ham, fish sausages, fish mince, kamaboko (cooked fish paste), chikuwa (cooked fish paste), hanpen (cooked fish paste), satsuma age (deep-fried fish paste), datemaki (rolled omelet), and whale bacon; butterfat products, such as butter, margarine, cheese, and whipped cream; noodles, such as udon, hiyamugi (wheat flour noodles), somen (thin wheat flour noodles), soba (buckwheat flour) noodles, Chinese noodles, spaghetti, macaroni, rice noodles, vermicelli, and wontons; and various processed foods, such as prepared foods, fu (dried wheat gluten), and denbu (minced and seasoned fish).

[0136] Reagents for inhibiting the formation of precipitates from anthocyanin pigments

[0137] The agent for suppressing the formation of precipitates of anthocyanin pigments of the present invention contains an emulsifier.

[0138] The inhibitor of the present invention will be understood by referring to the description of the pigment preparation of the present invention and the like.

[0139] When the inhibitor of the present invention is used for anthocyanin pigments, precipitation of anthocyanin pigments is suppressed even when the anthocyanin pigments are exposed to a pH greater than 3 (preferably 3.5 or greater, more preferably 4 or greater, further preferably 4.5 or greater, further more preferably 5 or greater).

[0140] Method for inhibiting anthocyanin pigment from generating precipitates

[0141] The method for inhibiting the anthocyanin pigment of the present invention from forming a precipitate is a method for inhibiting the anthocyanin pigment from forming a precipitate at a pH greater than 3 (preferably 3.5 or greater, more preferably 4 or greater, further preferably 4.5 or greater, further more preferably 5 or greater), the method comprising the step of contacting the anthocyanin pigment in which no precipitate is formed with an emulsifier.

[0142] More specifically, according to the inhibition method of the present invention, anthocyanin pigments are exposed to a pH greater than 3 (preferably 3.5 or greater, more preferably 4 or greater, further preferably 4.5 or greater, and further more preferably 5 or greater) in the presence of an emulsifier. According to the inhibition method of the present invention, the generation of undesirable precipitates of anthocyanin pigments when anthocyanin pigments are exposed to such a pH in the absence of an emulsifier can be suppressed.

[0143] The inhibition method of the present invention can be understood by referring to the description of the pigment preparation of the present invention.

[0144] The method for bringing the anthocyanin pigment in which no precipitate is formed into contact with the emulsifier can be performed, for example, by mixing the anthocyanin pigment in which no precipitate is formed with the emulsifier.

[0145] food

[0146] The food of the present invention is a food comprising the pigment preparation of the present invention.

[0147] Alternatively, the food of the present invention is a food containing an agent for suppressing the formation of precipitates by the anthocyanin pigment of the present invention (for example, a food containing an anthocyanin pigment and an agent for suppressing the formation of precipitates by the anthocyanin pigment of the present invention).

[0148] Alternatively, the food of the present invention is a food in which the method for inhibiting the generation of precipitates by anthocyanin pigments of the present invention is applied to itself or a product thereof.

[0149] The food of the present invention can be understood by referring to the description of the pigment preparation of the present invention, the agent for suppressing the formation of precipitates by the anthocyanin pigment of the present invention, and the method for suppressing the formation of precipitates by the anthocyanin pigment of the present invention.

[0150] The food of the present invention is produced, for example, by adding the pigment preparation of the present invention to food.

[0151] The water content of the food of the present invention is preferably 85% by mass or less, more preferably 80% by mass or less, further preferably 75% by mass or less, and still more preferably 70% by mass or less.

[0152] Even when the pH of the food of the present invention is greater than 3 (preferably 3.5 or greater, more preferably 4 or greater, further preferably 4.5 or greater, further more preferably 5 or greater), the food of the present invention contains no or a small amount of anthocyanin precipitates.

[0153] Furthermore, even when the food of the present invention is exposed to a pH greater than 3 (preferably 3.5 or greater, more preferably 4 or greater, further preferably 4.5 or greater, further more preferably 5 or greater), the formation of precipitates of anthocyanin pigments is suppressed.

[0154] Methods used to color food

[0155] The present invention also provides a method for coloring food, which comprises adding the anthocyanin pigment preparation of the present invention to the food.

[0156] The production method will be understood by referring to the description of the pigment preparation of the present invention and the like.

[0157] Method for producing colored food

[0158] The present invention also provides a method for producing a colored food, which comprises adding the anthocyanin pigment preparation of the present invention to the food.

[0159] The production method will be understood by referring to the description of the pigment preparation of the present invention and the like.

[0160] Example

[0161] The present invention will be described in detail below with reference to Examples; however, the present invention is not limited to these Examples.

[0162] The tests and analyses in the examples were performed as follows.

[0163] Color value measurement

[0164] (1) A sample is accurately weighed so that the absorbance is within the range of 0.3 to 0.7, and a citrate buffer solution (pH 3.0) is added to accurately adjust the amount to 100 ml to prepare a test solution. In this step, if the test solution contains a precipitate, the liquid portion is obtained by centrifugation and used as the test liquid.

[0165] (2) Using citrate buffer as a control, the absorbance A was measured at the maximum absorption wavelength in the wavelength range of 500 nm to 550 nm at a liquid layer length of 1 cm, and the color value (E 10％ 1cm ).

[0166] Color value (E 10％ 1cm ) = (A × 10) / sample collection amount (g)

[0167] pH adjustment

[0168] The pH is adjusted by adding trisodium citrate or sodium hydroxide. To adjust the pH of the solution to 5 or less, trisodium citrate is used; to adjust the pH of the solution to greater than 5, sodium hydroxide is used.

[0169] Color value residual rate

[0170] The color value residual rate of the pigment preparation is determined by measuring the color value of the liquid portion obtained as follows.

[0171] A sample of the pigment preparation was diluted with water or dissolved in water to prepare a pigment solution A having a color value of 20.

[0172] If the sample of the pigment preparation contained ethanol, a pigment solution A' was prepared by concentrating a mixed liquid of 100 g of the pigment solution A and 50 g of water at 40°C using a rotary evaporator to remove the ethanol until the weight became 100 g.

[0173] A 50 g amount of the pigment solution A or the pigment solution A' was dispensed into a transparent plastic container and allowed to stand at 5°C for 24 hours; thereafter, the pigment solution was subjected to cyclotron vibration at an amplitude of 50 mm, 150 rpm, and 20°C for 60 minutes; thereafter, immediately (more specifically, without allowing to stand for 1 minute or longer), a liquid portion was obtained from the container by decantation.

[0174] Formula 1: Color value residual rate (%) = color value of liquid part / 20 × 100

[0175] Visual assessment of precipitate formation

[0176] In determining the color value residual rate, visual assessment of precipitate generation was performed by visually assessing the amount of residue remaining after separating the liquid portion from the plastic centrifuge tube by decantation after shaking.

[0177] The results of the visual evaluation are shown below.

[0178] -:none

[0179] +: Small amount

[0180] ++: Medium

[0181] +++: A lot

[0182] Figure 1 is an image showing the amount of residue used as an indicator for visual evaluation.

[0183] exist Figure 1 In the image, from left to right, -: none, +: a small amount, ++: a medium amount, and +++: a large amount.

[0184] Test Example 1 (Preliminary Experiment: Precipitation of Anthocyanin Pigments at High pH)

[0185] Aqueous solutions of red radish pigment (without addition of an emulsifier) ​​having a color value of 20.00 and various pH values ​​shown in Table 1 were prepared. Each aqueous solution of red radish pigment was placed in a transparent plastic centrifuge tube and stored in a refrigerator (5° C., 24 hours).

[0186] After storage in the refrigerator, the color value was measured and the color value residual rate was determined by calculation. In addition, the amount of precipitate generated by the anthocyanin pigment was visually determined.

[0187] Table 1 shows the results.

[0188] Table 1

[0189] pH 2.5 3.5 4.0 4.5 5.0 6.0 8.0 Color value after 24 hours 20.00 7.61 6.08 7.80 8.98 11.47 17.92 Color value residual rate 100.0％ 38.0％ 30.4％ 39.0％ 44.9％ 57.3％ 89.6％ Visual assessment of precipitate formation - +++ +++ +++ +++ ++ -

[0190] As shown in the results in Table 1, in the range of pH 3.5 to pH 6.0, the color value decreased and a precipitate of anthocyanin pigment was generated 24 hours after the standing.

[0191] Test Example 2 (Test 1 for inhibiting precipitation by adding gum arabic (color value 20.00))

[0192] Aqueous red radish pigment solutions (color value 20.00 and pH 4.0) containing gum arabic in the amounts shown in Table 2 were prepared. The same tests and evaluations as those in Test Example 1 were performed using these aqueous red radish pigment solutions.

[0193] Table 2 shows the results.

[0194] Table 2

[0195]

[0196] As shown in the results in Table 2, the addition of gum arabic suppressed the formation of anthocyanin pigment precipitates and the decrease in color value after standing for 24 hours. In particular, the addition of gum arabic in an amount (content) of 3% by weight or more significantly suppressed the decrease in color value and the formation of anthocyanin pigment precipitates. This indicates that the inhibitory effect depends on the amount of gum arabic.

[0197] Test Example 3 (Precipitation Inhibition Test Using Various Anthocyanin Pigments)

[0198] Red cabbage pigment, purple sweet potato pigment, grape juice pigment and purple corn pigment were used instead of the red carrot pigment used in Test Example 2 as anthocyanin pigments. Anthocyanin pigment solutions (pH 5.0, color value 30.00, gum arabic content 10% by weight) were prepared from these pigments and stored in a refrigerator (5°C, 24 hours). An anthocyanin pigment aqueous solution (pH 5.0) to which no emulsifier was added was used as a control group. Thereafter, a simple visual determination was performed to determine the presence of a precipitate. As a result, the generation of anthocyanin pigment precipitates was suppressed in each of these anthocyanin pigment aqueous solutions compared to the control group (visual evaluation: "-").

[0199] Test Example 4 (Test 1 for inhibiting precipitation by adding various emulsifiers)

[0200] A red radish pigment aqueous solution (color value 50.00, pH 5.0) was prepared using the following as an emulsifier, instead of the gum arabic used in Test Example 2: 10% by weight of glycerol fatty acid ester (polyglycerol fatty acid ester), 10% by weight of polysorbate (polysorbate 20), 10% and 20% by weight of vegetable lecithin (soy lecithin), 10% by weight of Quillaja saponaria extract, 10% by weight of gum arabic, 4% by weight of pectin, and 10% by weight of water-soluble soybean polysaccharide. The resulting aqueous solution was stored in a refrigerator (5°C, 24 hours). A red radish pigment aqueous solution (color value 50.00, pH 5.0) to which no emulsifier was added was used as a control. A simple visual assessment was then performed to confirm the presence of precipitation. The result was that the formation of anthocyanin pigment precipitates was suppressed in each of these anthocyanin pigment aqueous solutions compared to the control (visual evaluation: "-").

[0201] Test Example 5 (Test 2 for Suppressing Sedimentation by Adding Various Emulsifiers)

[0202] Aqueous red radish pigment solutions (color value 20.00) containing various emulsifiers in the amounts shown in Table 3 instead of gum arabic in Test Example 2 and having the pH specified in Table 3 were prepared. The same tests and evaluations as those in Test Example 1 were performed using these aqueous red radish pigment solutions.

[0203] Table 3 shows the results.

[0204] Table 3

[0205]

[0206] As shown in the results in Table 3, similarly to the case of adding gum arabic, the addition of various emulsifiers suppressed the formation of precipitates of anthocyanin pigments and the decrease in color value after standing for 24 hours.

[0207] Test Example 6 (Precipitation Inhibition Test Using Purple Sweet Potato Pigment)

[0208] Purple sweet potato pigment was used instead of the red carrot pigment in Test Example 2 to prepare a purple sweet potato pigment aqueous solution (color value 20.00) having the formulation and properties shown in Table 4. These purple sweet potato pigment aqueous solutions were used to perform the same tests and evaluations as those in Test Example 1.

[0209] Table 4 shows the results.

[0210] Table 4

[0211]

[0212] As shown in the results in Table 4, in the case of the purple sweet potato pigment, the formation of precipitates of the anthocyanin pigment and the decrease in color value were also suppressed after the purple sweet potato pigment was left to stand for 24 hours.

[0213] Test Example 7 (Precipitation Inhibition Test Using Red Cabbage Pigment)

[0214] Red cabbage pigment was used instead of the red carrot pigment in Test Example 2 to prepare red cabbage pigment aqueous solutions (color value 20.00) having the formulation and properties shown in Table 5. The same tests and evaluations as those in Test Example 1 were performed using these red cabbage pigment aqueous solutions.

[0215] Table 5 shows the results.

[0216] Table 5

[0217]

[0218] As shown in the results in Table 5, in the case of red cabbage pigment, the formation of precipitates of anthocyanin pigments and the decrease in color value were also suppressed after standing for 24 hours.

[0219] Test Example 8 (Test 2 for inhibiting precipitation by adding gum arabic (color value 100.00))

[0220] Aqueous solutions of red radish pigment (color value 100.00) containing gum arabic in the amounts shown in Table 6 were prepared.

[0221] After the aqueous solution of the red radish pigment was left standing at 5° C. for 24 hours, a simple visual determination was made to confirm the presence of precipitation. Table 6 shows the results.

[0222] Table 6

[0223] Gum arabic content (weight %) 0 8 10 0 6 8 10 12 Gum Arabic content / color value (weight %) 0 0.08 0.10 0 0.06 0.08 0.10 0.12 pH 4.5 4.5 4.5 5.0 5.0 5.0 5.0 5.0 Visual assessment +++ - - +++ + - - -

[0224] As shown in the results in Table 6, the addition of gum arabic suppressed the formation of precipitates of anthocyanin pigments after standing for 24 hours. In particular, the addition of gum arabic in an amount of 8% by weight or more (0.08% by weight or more per color value) significantly suppressed the formation of precipitates of anthocyanin pigments.

[0225] In contrast, precipitate formation was observed in the sample in which gum arabic was not added when the red radish pigment aqueous solution was prepared.

[0226] Furthermore, the above-prepared red radish pigment aqueous solution was diluted with water to prepare a pigment solution with a color value of 20. Each pigment solution was placed in a transparent plastic centrifuge tube and stored in a refrigerator (5°C, 24 hours). After storage in the refrigerator, the color value was measured and the pigment residual rate was determined by calculation. In addition, the amount of anthocyanin pigment precipitate generated was visually determined.

[0227] Table 7 shows the results.

[0228] Table 7

[0229] Gum arabic content (weight %) 1.6 2.0 1.6 2.0 2.4 Gum Arabic content / color value (weight %) 0.08 0.10 0.08 0.10 0.12 pH 4.5 4.5 5.0 5.0 5.0 Color value after 24 hours 18.3 19.6 19.0 19.9 19.7 Color value residual rate 91.5％ 98.0％ 95.0％ 99.5％ 98.5％ Visual assessment - - - - -

[0230] As shown in the results in Table 7, by adding gum arabic, the decrease in color value after standing for 24 hours was suppressed.

[0231] Test Example 9 (Test 3 for Inhibition of Sedimentation by Adding Gum Arabic (Powder Formulation))

[0232] The red radish pigment aqueous solution (added with gum arabic) prepared in Test Example 8 was dried with a spray dryer to prepare a powdered red radish pigment preparation (color value 300). In this step, dextrin was used as an excipient.

[0233] Each of the carrot pigment preparations prepared above was dissolved in water to prepare a pigment solution with a color value of 20. The pigment solution was placed in a transparent plastic centrifuge tube and stored in a refrigerator (5°C, 24 hours). After refrigerator storage, the color value was measured and the pigment residual rate was determined by calculation. In addition, the amount of anthocyanin pigment precipitate generated was visually determined.

[0234] The results are shown in Table 8. The gum arabic content in the table shows the gum arabic content (concentration) in the red radish pigment solution having a color value of 20.

[0235] Table 8

[0236] Gum arabic content (weight %) 1.6 2.0 1.6 2.0 2.4 Gum Arabic content / color value (weight %) 0.08 0.10 0.08 0.10 0.12 pH 4.5 4.5 5.0 5.0 5.0 Color value after 24 hours 18.0 19.3 19.3 19.5 19.8 Color value residual rate 90.0％ 96.5％ 96.5％ 97.5％ 99.0％ Visual assessment - - - - -

[0237] As shown in the results in Table 8, even in the case of the powdered pigment, the addition of gum arabic suppressed the formation of precipitates of the anthocyanin pigment and the decrease in color value after standing for 24 hours.

[0238] Test Example 10 (Test 1 for inhibiting precipitation by adding glycerol fatty acid ester)

[0239] A red radish pigment aqueous solution (color value: 150.00) containing glycerol fatty acid ester (polyglycerol fatty acid ester) in the amount shown in Table 9 was prepared.

[0240] After the red radish pigment aqueous solution was left standing at 5° C. for 24 hours, a simple visual determination was made to confirm the presence of precipitation. Table 9 shows the results.

[0241] Table 9

[0242] Glycerol fatty acid ester (polyglycerol fatty acid ester) content (weight %) 0.0 4.5 9.0 Glycerol fatty acid ester content / color value (weight %) 0 0.03 0.06 pH 4.5 4.5 4.5 Visual assessment +++ - -

[0243] As shown in the results in Table 9, the addition of glycerol fatty acid ester suppressed the formation of precipitates of anthocyanin pigments after leaving the mixture for 24 hours.

[0244] In contrast, precipitate formation was observed in the sample in which glycerol fatty acid ester was not added when the red radish pigment aqueous solution was prepared.

[0245] Furthermore, the above-prepared red radish pigment aqueous solution was diluted with water to prepare a pigment solution with a color value of 20. Each pigment solution was placed in a transparent plastic centrifuge tube and stored in a refrigerator (5°C, 24 hours). After storage in the refrigerator, the color value was measured and the pigment residual rate was determined by calculation. In addition, the amount of anthocyanin pigment precipitate generated was visually determined.

[0246] Table 10 shows the results.

[0247] Table 10

[0248] Glycerol fatty acid ester (polyglycerol fatty acid ester) content (weight %) 0.6 1.2 Glycerol fatty acid ester content / color value (weight %) 0.03 0.06 pH 4.5 4.5 Color value after 24 hours 18.7 19.6 Color value residual rate 93.5％ 98.0％ Visual assessment - -

[0249] As shown in the results in Table 10, the addition of glycerol fatty acid ester suppressed the formation of precipitates of anthocyanin pigments and the decrease in color value after standing for 24 hours.

[0250] Test Example 11 (Test 2 for inhibiting precipitation by adding glycerol fatty acid ester (powder preparation))

[0251] The red radish pigment aqueous solution prepared in Test Example 10 was dried using a spray dryer to prepare a powdered red radish pigment preparation (color value: 450). In this step, dextrin was used as an excipient.

[0252] Each of the carrot pigment preparations prepared above was dissolved in water to prepare a pigment solution with a color value of 20. The pigment solution was placed in a transparent plastic centrifuge tube and stored in a refrigerator (5°C, 24 hours). After refrigerator storage, the color value was measured and the pigment residual rate was determined by calculation. In addition, the amount of anthocyanin pigment precipitate generated was visually determined.

[0253] The results are shown in Table 11. The glycerol fatty acid ester content in the table shows the glycerol fatty acid ester content (concentration) in the red radish pigment solution having a color value of 20.

[0254] Table 11

[0255]

[0256] As shown in the results in Table 11, also in the powder preparation, the addition of glycerol fatty acid ester suppressed the formation of precipitates of anthocyanin pigments and the decrease in color value after standing for 24 hours.

[0257] Test Example 12 (Precipitation Inhibition Test of Powder Preparation)

[0258] According to the formulation shown in Table 12, a powder preparation containing red carrot pigment was prepared.

[0259] More specifically, a red radish pigment (powder, color value 500.00) was added to a solution containing water and an emulsifier, and then sodium hydroxide was added to the mixture to adjust the pH of the solution to 5. The solution was dried using a spray dryer to prepare a powder formulation containing red radish pigment (color value 300.00). In this step, dextrin was used as an excipient.

[0260] Each powder preparation prepared above is dissolved in water to prepare a pigment solution with a color value of 20.00, and the pigment solution is placed in a transparent plastic centrifuge tube and stored in a refrigerator (5°C, 24 hours). After refrigerator storage, the color value is measured and the pigment residual rate is determined by calculation. In addition, the amount of the precipitate of the anthocyanin pigment is visually determined.

[0261] Table 13 shows the results.

[0262] Table 12

[0263] Carrot pigment (powder, color value is 500) (weight portion) 20.0 25.0 Emulsifier (gum arabic) (parts by weight) 10.0 - Emulsifier (glycerol fatty acid ester (polyglycerol fatty acid ester)) (parts by weight) - 5.0 Water (parts by weight) 67.5 67.5 Sodium hydroxide (parts by weight) 2.5 2.5 Emulsifier content / color value (weight %) 0.1 0.04

[0264] Table 13

[0265] Emulsifier content / color value (weight %) 0.1 0.04 Color value after 24 hours 19.9 19.6 Color value residual rate 99.5％ 98.0％ Visual assessment - -

[0266] As shown in the results in Table 13, also in the powder preparation, the addition of the emulsifier suppressed the formation of precipitates of the anthocyanin pigment and the decrease in color value after standing for 24 hours.

[0267] Test Example 13 (Coloring of Food and Beverages)

[0268] According to the formulation shown in Table 14, a powder preparation containing red carrot pigment (color value of 250.00, pH of 6.6) was prepared in a manner similar to Test Example 12.

[0269] Each of the powder formulations thus prepared and milk (pH 6.6) were weighed at a ratio of 1:4 and mixed in a 50-mL beaker.

[0270] Table 14

[0271] Carrot pigment (powder, color value is 500) (weight portion) 17.0 Emulsifier (gum arabic) (parts by weight) 8.5 Water (parts by weight) 67.0 Sodium hydroxide (parts by weight) 3.0 Dextrin (parts by weight) 4.5 Color value of powder preparations 250

[0272] The pH of the milk was 6.6 before and after mixing with the powder formulation. Thus, the present invention achieves coloring of the milk without significantly changing the pH of the milk. In addition, no precipitation is present in the mixture.

[0273] In contrast, as a comparative test, a previously known powder formulation containing carrot pigment (color value 250.00, pH 2.9, without added emulsifier) ​​was used instead of the powder formulation of the present invention to color milk. The pH of the mixture of the previously known powder formulation and milk was 4, thus significantly altering the pH of the milk. Furthermore, a large amount of precipitate formed. After citric acid was added to the mixture containing the precipitate, the precipitate dissolved. This confirmed that the precipitate originated from the anthocyanin pigment.

Claims

1. An anthocyanin pigment preparation comprising: anthocyanin pigments, and emulsifiers, When the anthocyanin pigment preparation is diluted with water or dissolved in water so that the color value becomes 10, the pH is greater than 3.

2. The anthocyanin pigment preparation according to claim 1, wherein the emulsifier is one or more emulsifiers selected from the group consisting of glycerol fatty acid esters, quillaja extract, polysorbate, pectin, gum arabic, gum ghatti, xanthan gum, sodium carboxymethylcellulose and water-soluble soybean polysaccharides.

3. The pigment preparation according to claim 1, wherein When a pigment solution A having a color value of 20 is prepared by diluting a sample of the pigment preparation with water or dissolving the sample in water, or If the sample of the pigment preparation contains ethanol, when pigment solution A' is prepared by removing ethanol by concentrating a mixed liquid of 100 g of the pigment solution A and 50 g of water at 40°C using a rotary evaporator until the weight becomes 100 g, The pigment solution A or the pigment solution A' in an amount of 50 g was dispensed into a transparent plastic container, left at 5° C. for 24 hours, then subjected to gyratory vibration at 50 mm amplitude, 150 rpm and 20° C. for 60 minutes, and immediately thereafter, a liquid portion was obtained from the container by decantation, at which time the color value of the liquid portion was 15 or greater.

4. An anthocyanin pigment preparation comprising an anthocyanin pigment in combination with an emulsifier and an alkalizer, When the emulsifier, the alkalizer and the anthocyanin pigment are diluted or dissolved in water so that the color value becomes 10, the pH is greater than 3.

5. A reagent for inhibiting the formation of precipitates by anthocyanin pigments in a pH range greater than 3, the reagent comprising an emulsifier.

6. A method for inhibiting anthocyanin pigment from generating a precipitate in a pH range of greater than pH 3, the method comprising the step of contacting anthocyanin pigment in which no precipitate is generated with an emulsifier.

7. A method for producing an anthocyanin pigment preparation in which the formation of a precipitate of the anthocyanin pigment is suppressed within a pH range of greater than pH 3, the method comprising the step of mixing an anthocyanin pigment in which no precipitate is formed with an emulsifier. A food comprising the pigment preparation according to claim 1 .

9. A method for coloring food, comprising adding the anthocyanin pigment preparation according to claim 1 to the food.

10. A method for producing a colored food, comprising adding the anthocyanin pigment preparation according to claim 1 to the food.

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