Coloring composition

Abstract

The present invention relates to a novel food coloring composition that can change the colors of plant-based foodstuffs or beverages when heated, mimicking the appearance of the color of meat changing from raw meat to cooked meat or fried meat, said food coloring composition, and further to foodstuffs containing such a coloring composition, their use, and a method of providing the coloring composition, as well as a method of providing each foodstuff or beverage containing the coloring composition.

Description

Technical Field

[0001] Technical Field The present invention generally relates to coloring in foodstuffs and beverages. More specifically, the present invention provides a novel plant-based food coloring composition. It relates to foodstuffs comprising said plant-based foodstuff coloring composition which changes color upon heating. The present invention also encompasses the use of a plant-based food coloring composition for adjusting the color of a foodstuff or beverage by heating, and a method of providing a foodstuff or beverage whose color changes upon heating.

Background Art

[0002] Background It is known that naturally occurring, natural-source, and synthetic compounds are used for coloring products such as foodstuffs and beverages. Customers are increasingly preferring colorants from natural sources over synthetic colorants. Colorants derived from natural sources such as plants, minerals or animals are exempt from certification by food authorities. Examples of exempted colorants are dehydrated beet (blueish red to brown), beta-carotene (yellow to orange), or extracts of grape skins (red or green). The aforementioned foodstuff colorants from natural sources have the disadvantage of not imparting the desired color transition upon heating that would be desirable for meat analogue products. Such lack of color change confuses, for example, customers trying to cook meat analogue products. Customers may cook the product longer than necessary to see the expected color change from the red of actual meat to brown. There is a need for a color that can change to different color tones, especially by processes such as heating or aging, for providing foodstuffs that replace animal-based products such as meat, poultry, fish or dairy products with plant-based ingredients that mimic animal-based foodstuffs. This is particularly true for plant-based foodstuffs that are supposed to mimic the color characteristics of raw, cooked or fried meat, poultry or fish.

[0003] US 9,808,029 B2 describes a heme-containing protein used as a coloring agent in meat analogs that provides a color change from red to brown upon heating, similar to that of meat. Although there were several plant-based sources for such color changes, it can be inferred that they could not be procured in amounts or concentrations that could be used on an industrial scale. WO202243059A1 presents a solution for meat-like coloring that imparts a color change upon heating by adding a phycoerythrobilin-containing protein.

[0004] Meat is characterized by being reddish when raw, but turning brown immediately when heated to temperatures above 65°C. The mechanism behind this color change is the oxidation of myoglobin within muscle cells that form the main part of meat (typically 70 - 80%). As long as myoglobin remains in the reduced state, this means it is in the raw state, which is caused by a reversible equilibrium between myoglobin (a dark purple color) and oxymyoglobin (red), which is the oxidized form of myoglobin and is typically present in the outer layer of meat, being directly exposed to oxygen in the air. Cooking irreversibly reduces myoglobin to brown metmyoglobin and further leads to its breakdown via nitrosomyoglobin to the cured meat pigment, nitrosohemochrome. Typically, a temperature of at least 65°C is required to complete the reduction of nitrosomyoglobin to nitrosohemochrome (J.B. Fox, The Chemistry of Meat Pigments, J. Agr. Food Chem., Vo.14, no. 3, pp. 207 - 210, 1966). During this curing process, the heme iron is oxidized from the ferrous (Fe(II)) to the ferric (Fe(III)) state, and the protein part of the molecule is decomposed. Therefore, the presence of myoglobin and nitrite or nitrate is essential for the formation of the brown meat pigment.

[0005] Myoglobin is a molecule known to exist only in vertebrates and not in plants. Therefore, it is a great challenge to achieve a color change comparable to that of plant-based ingredients with plant-based materials. Thus, there is an obvious need for a food coloring compound that can change color upon heating.

[0006] Plant-based products that are supposed to mimic meat have very different properties from meat itself in addition to color. For example, they have different aromas, tastes, and textures. To improve the properties of these products, compounds having a meat-related taste can be added. Meat colorants and meat flavorants are also useful in other products such as broths, processed meats, or hybrid meats mainly containing plant-based proteins. The main difficulty with pure plant-based meat or hybrid meat is to mimic the color change that meat undergoes upon heating. A further difficulty is that color typically does not impart flavor characteristics to meat, which is desirable for reducing the number of ingredients or additives in food products. With the increasing awareness of customers, there is a growing demand in the industry for so-called clean labels. Thus, for the purpose of reducing the number of additives, it is a further objective to mimic the color change of meat and to provide a colorant that also imparts a meat-like flavor with a single colorant.

[0007] Therefore, an object of the present invention is to provide a color change for plant-based foodstuffs and beverages that mimics the color change of meat, and to provide a plant-based coloring composition that makes a positive contribution to the overall flavor impression of plant-based foodstuffs and beverages incorporated by mimicking meat ingredients.

[0008] Plant extracts can serve as a source for colorants. The inventors investigated a wide range of plants to find a suitable source of plants for the required natural food colorants. Extracts of Justicia plants of the Acanthaceae family, in particular Justicia acuminatissima or the calycina genus, provide such an efficient food coloring system. Justicia is described in the literature and is mentioned, for example, in F. Guilhon-Simlicio et al., Anti-inflammatory action of Justicia acuminatissima leaves, Brazilian Journal of Pharmacognosy, Vol. 25 (2015) 264-268 as a plant with anti-inflammatory properties. Plants offer the advantage of clean labels.

[0009] The inventors of the present invention surprisingly found that extracts of Justicia plants, in particular of the Justicia acuminatissima or calycina genus, can change color from red to brown when the extract is adjusted to a pH below 7 and heated. When the pH exceeds 7, the extract turns green and the color darkens as the pH increases. In addition, the extract provides a specific "meaty" flavor, thus enabling a clean label and reducing the number of artificial or synthetic additives in the corresponding foodstuffs and beverages. SUMMARY OF THE INVENTION

[0010] Summary According to a first aspect, there is provided a coloring composition for foodstuffs or beverages, which is characterized by containing lutein, iron in the ferrous state, and optionally chlorophyll, and the coloring composition having a pH below 7.

[0011] In a second aspect of the present invention, the coloring composition is plant-based, and the plant on which it is based belongs to the genus Justicia of the Acanthaceae family, preferably the genus Justicia acuminatissima or calycina. Furthermore, the coloring composition is characterized in that the color is customized to a red tone by adjusting the pH of the coloring composition to less than 7, preferably the pH is adjusted to the range of 4.5 to 6.8, more preferably 4.5 to 6.5, and most preferably 4.5 to 5.5. On the other hand, the coloring composition may further be characterized in that when heated to a temperature of 160°C to 350°C, preferably 180°C to 300°C, more preferably 220°C to 300°C, and most preferably 280°C to 290°C, the coloring composition changes its appearance from a red tone to a brown tone.

[0012] A further object of the present invention is to provide a food coloring composition for meat-like food products that imparts a color change when heating food ingredients derived from natural sources and not obtained by synthetic or biotechnology means.

[0013] Another aspect of the present invention is that the coloring composition, especially when heated, can also impart specific sensations or tastes convenient for use in meat-like products, such as blood-like, meat-like, and / or metallic taste notes, and also caramelized taste notes, and / or slightly astringent taste notes.

[0014] In a third aspect, the present invention provides a food ingredient comprising a plant-based coloring composition. A fourth aspect of the present invention is the use of a plant-based food coloring composition for adjusting the color of a food ingredient or beverage, preferably from red to brown, similar to the color change of meat during heating, especially when heated.

[0015] A fifth aspect of the present invention is a method of providing a plant-based foodstuff or beverage that preferably changes color from red to brown when heated to a temperature of 160°C to 350°C, preferably 180°C to 300°C, more preferably 220°C to 300°C, and most preferably 280°C to 290°C, by adjusting the pH of the food coloring composition to less than 7, preferably before cooking.

[0016] A sixth aspect of the present invention relates to a method of providing a coloring composition by performing the following steps: (i) a step of preferably drying, pulverizing, and sieving the aerial parts of the Justicia plant; (ii) a step of extracting the aerial parts of the Justicia plant by contacting them with a solvent for at least 1 hour; (iii) preferably, a step of filtering the obtained extract; (iv) optionally, a step of concentrating the obtained extract; (v) a step of adjusting the pH of the coloring composition to less than 7, preferably to a pH of 4.5 to 6.8, more preferably 4.5 to 6.5, and most preferably 4.5 to 5.5 for color adjustment to a red color tone; (vi) optionally, a step of adding a compound selected from glycerol, propylene glycol, glucose syrup, polysorbate, trehalose, or a combination thereof;

[0017] Furthermore, a method of providing a coloring composition, wherein the solvent is selected from the group consisting of water, alcohol, or polyol, or a combination thereof, the alcohol is preferably ethanol, the solvent is preferably included in an amount 5 to 20 times the weight of the plant part, and the solvent preferably contains at least 20% by weight of water.

[0018] In a further aspect of the present invention, a plant-based coloring composition for foodstuffs or beverages is provided, characterized in that the plant on which it is based belongs to the genus Justicia of the Acanthaceae family, preferably the genus Justicia acuminatissima or the genus calycina, and in that the color is customized to green by adjusting the pH of the coloring composition to a pH above 7.

[0019] Details, examples, and preferences provided for any specific one or more of the defined aspects of the present invention are further described herein and will apply equally to all aspects of the present invention. Any combination in all executable variations of the aspects, examples, and preferences described herein is encompassed by the present invention, unless otherwise indicated herein or clearly inconsistent with the context.

Brief Description of the Drawings

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[0022] Detailed Description The present invention is based on the surprising finding that a plant-based coloring composition derived from the genus Justicia of the Acanthaceae family, particularly the genus Justicia acuminatissima or calycina, when the pH of the coloring composition is adjusted to less than pH 7, preferably pH 4.5 to 6.8, more preferably pH 4.5 to 6.5, and most preferably pH 4.5 to 5.5, preferably before the coloring composition or each product containing it is heated, shows a color change from a preferably reddish color to brown when the extract or the corresponding food product is heated.

[0023] The inventors investigated a plant-based coloring composition for compounds that could cause the color change upon heating and found that for providing a color change from red to brown, the coloring composition should contain at least lutein and iron in the ferrous state, optionally contain chlorophyll, and the coloring composition should have a pH less than 7.

[0024] The present invention relates in particular to a plant-based coloring composition for food or beverages, wherein the plant on which it is based belongs to the genus Justicia of the Acanthaceae family, preferably the genus Justicia acuminatissima or calycina, and the color is customized by adjusting the pH of the coloring composition to less than 7, preferably 4.5 to 6.8, more preferably 4.5 to 6.5, and most preferably 4.5 to 5.5, preferably customized to a red tone, and when heated to a temperature of 160°C to 350°C, preferably 180°C to 300°C, more preferably 220°C to 300°C, and most preferably 280°C to 290°C, the appearance of the coloring composition changes from a red tone to a brown tone.

[0025] The above-mentioned coloring composition is a very useful composition, and it has also been found that it can impart a highly evaluated taste and smell to the compositions and products in which it is incorporated.

[0026] In particular, the coloring composition imparts an odor and / or taste that is described as slightly "astringent" and clearly "bloody", "meaty" and "metallic", especially "metallic like raw meat". Such odor and taste are typical of meat, for example. The coloring composition can also impart caramelized flavor notes, especially when the coloring composition is exposed to high temperatures for a particularly long period of time, such as when concentrating and / or drying plant extracts or frying, cooking or heating in an oven a product containing the coloring composition.

[0027] As used herein, "food ingredient" is also referred to as meat replacement or meat substitute or meat alternative, and refers herein to a plant-based food ingredient containing plant-based components such as algae, (green) vegetables, legumes, beans, fungi, nuts, seeds, straws and grains, which has an appearance, odor, taste, flavor and texture similar to meat, preferably comparable to meat, and provides to some extent related nutrients such as protein.

[0028] As defined herein, "plant-based food ingredients" may include a small amount of meat added to the plant-based protein that is the main component, in order to reduce the exploitation of animal resources and reduce the carbon footprint defined as the total greenhouse gas (GHG) emissions in conventional industrial meat production. A small amount of meat may be included. By using meat from alternative animal-based sources, the carbon footprint can be further reduced. Alternative animal-based sources include animal proteins processed from animals not typically used in industrial meat production, such as insects like worms, crickets, larvae, and adults. Another alternative, animal-based source entering the food industry is cultured meat or cultivated meat produced from animal cells cultured by applying biotechnology techniques. Products containing animal-based meat and plant-based protein as described herein are called hybrid products, which not only have a low carbon footprint, but also have less fat, especially saturated fat, and fewer unhealthy ingredients, while presenting the health benefits of plant-based foods and providing a high protein content.

[0029] "Beverage" means a liquid or semi-liquid plant-based food ingredient that can be drunk, including but not limited to soups, broths, stocks, or baby foods. As used herein, the term "meat" shall include not only red meats such as beef, pork, lamb, and wild game meat, but also poultry such as chicken, turkey, and ostrich, or bluefin tuna. This also includes cultured meat or cultivated meat obtained by biotechnology techniques from the cells of the meat of these animals listed above.

[0030] "Coloring composition" preferably means a composition of compounds derived from plant extracts, more preferably a composition of compounds contained in extracts of plants of the genus Justicia, and most preferably extracts of the genus Justicia acuminatissima or calycina. It is obtained by the methods described herein, but is not limited thereto, and is suitable for providing color to the foodstuffs or beverages described herein and for providing a color change when heated to a temperature of 160°C to 350°C.

[0031] The "reddish or red" appearance or color tone referred to in the present invention means the appearance of colors within the color spectrum from purple to red and pink, and is particularly similar to raw, uncooked or un-fried meat. The "brown or tan" appearance or color tone referred to in the present invention means the appearance of colors within the color spectrum from brown to gray, and is particularly similar to cooked or fried meat.

[0032] "Color change" means that a coloring composition suitable for providing a reddish color when incorporated into a foodstuff or beverage as defined herein changes its color to a brown appearance or color tone when the coloring composition or each foodstuff containing it is heated, and the food changes from a raw state to a cooked or fried state.

[0033] Different gradations of red or brown can be described in the CIELAB color space (CIE is short for Commission Internationale de l'Eclairage) according to the standards defined in ISO / CIE 11664-4-2019. In this color space, to visualize approximately the same amount of numerical color change as the visually perceived color change, the "lightness" L representing the gradation of lightness from black (0) to white (100) * , from green (-) to red (+) for a * or "A", and from blue (-) to yellow (+) for b * or "B", are represented by three values. This means that the higher the value of a * or "A", the more red it is perceived. Neutral gray has an a * or "A" value and an ab* Or the "B" values are each expressed as (0). The brown color tone has a low L * value and a higher a * or "A" value.

[0034] The color of the coloring composition changes according to the pH. When the pH exceeds 7, the coloring composition is green, and the higher the pH, the darker the green. When the pH is less than 7, the coloring composition is red. As the pH decreases, the red color intensifies. The pH may be adjusted by diluting the coloring composition with water. An acidifying agent or a basifying agent may be added to the coloring composition to control the pH.

[0035] For a redder color, an acidifying agent can be added in an amount of 0 to 10% by weight to reach a pH less than 7. Suitable acidifying agents are citric acid, acetic acid, ascorbic acid, phosphoric acid, lactic acid, or any other acid permitted for use in food. Preferably, the acidifying agent is selected from the group of ascorbic acid, citric acid, or a combination thereof. The acidifying agent is preferably added in an amount of 1 to 8% by weight, more preferably 1 to 5% by weight, and most preferably 1.5 to 2% by weight.

[0036] For a greener color, a base can be added in an amount of 0 to 10% by weight to reach a pH of 7 or higher. Suitable bases are sodium hydroxide, calcium hydroxide, or any other base permitted for use in food. Calcium hydroxide is preferably added. The base is preferably added in an amount of 0 to 6% by weight, more preferably 0.1 to 2% by weight, and most preferably 0.5 to 1.0% by weight.

[0037] The coloring composition may further contain other colorants such as caramel, beetroot extract, grape skin, beta-carotene or others, or a combination thereof. The solvents referred to in this specification can be selected from the group consisting of water, monoalcohols or polyols suitable for use in foodstuffs, such as, but not limited to, ethanol, glycerol, propylene glycol, glucose syrup, trehalose, or combinations thereof. Water, ethanol, glycerol and propylene glycol, or combinations thereof are preferred. The ratio of solvents that can be used can range from 100% by weight of water to 0% by weight of alcohol or polyol, to 0% by weight of water to 100% by weight of alcohol or polyol, explicitly encompassing mixtures of water and alcohol or polyol within these ranges. Preferably, the mixture of water and alcohol or polyol is included in a ratio of 100:0 to 0:100, more preferably the ratio is 100:00 to 20:80, and most preferably the ratio is 100:0.

[0038] The inventors investigated the root cause of the color change. Many classes of colored compounds present in plants were tested on the raw materials of Justicia plants. The most likely compounds identified were hemoglobin (found in some Justicia species), chlorophyll, anthocyanins, phenolic compounds such as caffeic acid, chlorogenic acid, neochlorogenic acid, gallic acid, and flavonoids such as vitexin, rutin, apigenin, isovitexin, myricitrin and lutein. The only positive result leading to the color change was with lutein, which was only observed when iron was also present in the composition. Therefore, the inventors support the theory that the interaction between lutein and ferrous iron present in plants and plant extracts is driven by the oxidation process of iron from the ferrous to the ferric state in the complex formation with lutein, leading to the color change upon heating, but do not intend to be bound by it. Chlorophyll may also play a role in this color change, but the inventors have not yet found clear indications of its contribution. When the extract is used for coloring plant-based substrates such as meat analogs, the color change becomes irreversible when heated to temperatures above 160°C.

[0039] In a further aspect of the present invention, the coloring composition contains iron in an amount of at least 20 ppm, preferably 20 - 400 ppm, more preferably 40 - 300 ppm, or most preferably 40 - 260 ppm, where the iron is preferably in the ferrous state.

[0040] As used herein, "heating" refers to any form of temperature increase typically used in the home, restaurant kitchens, or industrial food production, for example, heating by a cooking pot, a conventional oven, a microwave oven, a hot plate, or infrared heating or induction heating. Typical heating temperatures are 160°C - 350°C, preferably 200°C - 300°C, more preferably 220°C - 300°C, and most preferably 280°C - 290°C. A typical heating interval is 3 - 10 minutes, preferably 3 - 7 minutes, and most preferably 5 - 7 minutes when in direct contact with a hot plate in particular. It may be necessary to turn the food over to apply heat to all surfaces of the product. When heat is applied in the form of heated air, such as in a convection oven, a typical heating interval is 20 - 60 minutes, preferably 30 - 50 minutes, and more preferably 35 - 40 minutes.

[0041] As defined herein, the food material is plant-based and may include meat, and includes a food coloring composition, as well as oils or fats, and / or proteins and / or carbohydrates as defined below herein.

[0042] In another aspect of the present invention, the food material as defined herein contains iron in an amount of at least 0.01 ppm, preferably at least 0.1 ppm, more preferably at least 0.5 ppm, or most preferably at least 1 ppm, and preferably the iron is in the ferrous state.

[0043] As used herein, the "plant-based protein" mentioned above, or what is referred to as a protein derived from plants, includes, but is not limited to, black bean protein, canola protein, chickpea protein, fava bean protein, green bean protein, hemp protein, lentil protein, lupinus protein, oat protein, pea protein, adzuki bean protein, rice protein, sunflower seed protein, soybean protein, wheat protein, or a combination thereof.

[0044] The carbohydrates contained in the food ingredients include, but are not limited to, preferably monosaccharides, disaccharides, oligosaccharides and / or polysaccharides, such as glucose, fructose, galactose, mannose, lactose, sucrose, amylopectin, amylose, starch, especially cassava starch, beta-glucan, dextrin, maltodextrin, inulin and other one or more carbohydrates selected therefrom. The coloring composition can further include, but is not limited to, specific carbohydrate-based gums such as cashew gum, gum arabic or carob (locust bean gum).

[0045] In another aspect of the present invention, the plant-based food ingredient further includes one or more oils or fats, preferably of natural origin, and includes, but is not limited to, a plant source selected from the group consisting of algal oil, canola oil, coconut oil, corn oil, cottonseed oil, flaxseed oil, oat oil, olive oil, palm oil, peanut oil, rapeseed oil, safflower oil, sesame oil, soybean oil, sunflower oil, or a combination thereof, or may include animal fat.

[0046] In one aspect of the present invention, the plant-based foodstuff may further comprise one or more other flavor compounds or flavor enhancers. Preferably, the flavor compound or flavor enhancer may be selected from natural flavors, artificial flavors, spices, seasonings, etc., synthetic flavor oils and flavor fragrances and / or oils, oleoresins, essences, distillates, and extracts derived from plants, leaves, flowers, fruits, etc. Most preferably, they are natural flavor compounds or flavor enhancers.

[0047] As used herein, a "flavor enhancer" is a compound added to a food product to supplement or enhance the natural flavor of the food product itself by increasing the perception of salty or umami taste notes. A well-known example of such a flavor enhancer is sodium glutamate. As an example, herbs or seaweeds can be used as natural flavor enhancers.

[0048] As used herein, the term "other flavor compound" refers to any substance other than a coloring composition capable of imparting a detectable flavor effect at a concentration of less than 0.1% by weight, more preferably less than 0.01% by weight.

[0049] For example, the provided coloring composition comprises another flavor substance in an amount of at least 0.5% by weight, preferably at least 1% by weight, based on the total weight of the composition. Typically, in the provided coloring composition, the coloring composition and the other flavor compounds defined above are employed at a weight ratio in the range of 10:1 to 1:100, preferably at a weight ratio of 5:1 to 1:50.

[0050] Typical examples of the coloring composition according to the present invention include plant-based meat analogs, broths, processed meats, or hybrid meat plant-based proteins. For example, the product according to the present invention is a plant-based meat analog product. It is made from plant-based raw materials and is also referred to as plant-based meat, vegan meat, meat substitute, mock meat, meat alternative, imitation meat, or vegetarian meat. Such plant-based products can be provided in the form of hamburger patties, sausages, cold cuts, schnitzels, minced meat, steaks, nuggets, and other forms.

[0051] In another aspect, the coloring composition further comprises a compound selected from the group consisting of glycerol, or propylene glycol, or glucose syrup, or polysorbate, or trehalose, or combinations thereof. In a further aspect, the present invention relates to the use of a plant-based food coloring composition as defined herein for preferably adjusting the color of a foodstuff or beverage from red to brown.

[0052] In another aspect, the present invention relates to a method of providing a plant-based foodstuff or beverage comprising a coloring composition that changes color when heated to a temperature of 160°C to 350°C, preferably 200°C to 300°C, more preferably 220°C to 300°C, and most preferably 280°C to 290°C, the color change being preferably from red to brown and preferably achieved by adjusting the pH of the food coloring composition to less than 7 before heating or cooking. To achieve a raw meat-like red color, the pH is preferably adjusted to 4.5 to 6.8, more preferably 4.5 to 6.5, and most preferably 4.5 to 5.5. When heated at a temperature above 160°C, the color of the plant-based foodstuff or beverage containing the coloring composition irreversibly changes to brown.

[0053] The last aspect of the present invention is the following steps, (i) a step of drying, preferably, the aerial parts of the Justicia plant, then grinding and sieving them; (ii) a step of extracting the aerial parts of the Justicia plant by contacting them with a solvent for at least 1 hour; (iii) Preferably, the step of filtering the obtained extract, (iv) Optionally, the step of concentrating the obtained extract, (v) The step of adjusting the pH of the coloring composition to less than 7, preferably to a pH of 4.5 to 6.8, more preferably to a pH of 4.5 to 6.5, and most preferably to a pH of 4.5 to 5.5 for color adjustment to a red color tone, (vi) Optionally, the step of adding glycerol, or propylene glycol, or glucose syrup, or polysorbate, or trehalose, or a combination thereof, is related to a method of providing a coloring composition.

[0054] Furthermore, a method of providing a coloring composition, wherein the solvent is selected from the group consisting of water, alcohol or polyol, or a combination thereof, the alcohol or polyol is preferably ethanol, glycerol or propylene glycol, the solvent more preferably contains at least 20% by weight of water, and the solvent is preferably contained in an amount 5 to 20 times the weight of the plant part.

[0055] A further aspect of the method provided herein is a coloring composition in which the extraction is carried out at a temperature of 20°C to 100°C, preferably 20°C to 90°C, more preferably 40°C to 90°C, and most preferably 60°C to 80°C. The duration of the extraction step can vary between 1 to 24 hours, preferably 1 to 6 hours, more preferably 4 to 6 hours, and most preferably 1 to 2 hours.

[0056] The solvent used for the extraction of Justicia plants can be used in a ratio of 5 to 20 times the weight of the plant part, preferably 5 to 15 times, more preferably 10 to 15 times, and most preferably 12 to 15 times.

[0057] Example Example 1: Extraction process of Justicia plant raw materials The flowchart of all steps of the process is shown in FIG. 1. The various conditions and parameters of the exemplary samples are shown in Tables 1, 2, 3a, and b below.

[0058] Step 1a) Drying - Optional The aerial parts, leaves and twigs of Justicia acuminatissima or calycina plants were dried in an oven at a temperature of 40 - 60 °C until a concentration of about 5 - 15% by weight was reached. It is preferable to start from the drying step to facilitate storage and transportation, but the raw plant parts can also be used directly without drying. Samples 1 - 22 were dried at 40 °C in an air-circulation SolidSteel drying oven (model SSDcr 30L) until the humidity reached a maximum of 12% by weight.

[0059] Step 1b) Grinding The dried plant parts were ground with a hammer mill and then sieved through a 19 mm mesh. The grinding step is preferred to reduce the volume and the amount of solvent used, but the whole plant can also be used without grinding. Samples 1 - 22 were ground with a stainless steel Tiger hammer mill and sieved through a 19 mm mesh sieve.

[0060] Step 2a): Extraction In some cases, the dried and / or pulverized and sieved parts are mixed with a solvent in an extraction vessel, where the solvent is used in a ratio of 5 to 20 times, preferably 12 to 18 times, more preferably 10 to 15 times and most preferably 12 to 15 times the weight of the sieved plant parts. The solvent used was 100% by weight water, 100% by weight ethanol, or a mixture of water and ethanol in a ratio of 100:0 to 0:100, preferably 100:20 to 20:80, more preferably 100:0. The extraction mixture was stirred at a temperature from room temperature to 90 °C for a duration of 1 to 6 hours, preferably at a temperature of 60 °C to 70 °C for 1 hour to 2 hours. For example, 6 hours at room temperature, 4 hours at 35 °C, 2 hours at 65 °C, 1 hour at 70 °C, and 1 hour at 80 °C. The liquid extract is discharged so as to be a discharge liquid of 50 to 70% by weight of the initial amount of the extraction solvent. The total solids contained were determined to be on average 1.0 to 3.0% by weight, preferably 1.5 to 2.5% by weight. The pH of the discharge liquid was 6.5 to 9, preferably having 7.5 to 8.0. Samples 1 to 22 were subjected to the extraction conditions listed in Table 1 below.

[0061] Step 2b) Filtration The extract is then filtered through a filter press, alternatively a paper lens filter or a bag filter can also be used, and becomes a drain liquid of 45 to 65% by weight, preferably 55 to 60% by weight of the initial amount of the extraction solvent. The residual total solids were determined to be 1.3 to 3.8% by weight, preferably 1.5 to 2.0% by weight, and the pH was 6.5 to 9, preferably 7.5 to 8.0. A filtration step is necessary to prevent small particles of the raw material from migrating into the final extract. Samples 16 to 22 were filtered through an Andritz filter press equipped with a 40x40 cm plate.

[0062] Step 2c) pH Adjustment - Dilution - Optional The effluent of step 2a) or step 2b) has a pH of 6.5 - 9, preferably 7.5 - 8. At a pH above 7, the extract is green. To obtain red color, the pH is adjusted by dilution to achieve a pH of 1 - 7, preferably 4.5 - 6.8, more preferably 4.5 - 6.5, and most preferably 4.5 - 5.5. Alternatively, the pH can be adjusted by further adding an acidifying agent, such as ascorbic acid, citric acid, acetic acid, lactic acid, phosphoric acid or other acceptable acids for food use, preferably using ascorbic acid or citric acid, or a combination thereof. For samples 16 - 22, as shown in Table 1 below, ascorbic acid was added for pH adjustment to achieve specific pH values.

[0063] Table 1: Samples prepared according to steps 1 - 2c)

Table 1 - 1

Table 1 - 2

[0064] Step 3 Concentration: The extract is concentrated at a temperature of 50°C - 90°C, preferably 75°C - 80°C, within 2 - 6 hours to result in a solids concentration of 25 - 55 wt%, preferably 45 - 50 wt%. Sample 17 was concentrated within 2 hours at a temperature of 75°C - 80°C and a pressure of 140 mbar in a multi - stage vacuum - down film evaporator, resulting in 45 - 50 wt% solids.

[0065] Steps 4 - 6 - Dry Extract, Dry Blend Extract and Concentrate: In the next step, the concentrate may be used directly by blending it with a solid or liquid excipient and / or further concentrated until dried.

[0066] Step 4a) Blend - Yielding Dry Extract and Dry Mixed Extract For the dry blend extract, the extract concentrated from the extract in Step 3 is heated to a temperature of 60°C to 80°C, preferably 75°C to 80°C, and then with each excipient or mixture of excipients, at an excipient:extract ratio of 1:99 to 70:30, preferably 45:55 to 50:50, or at a ratio of total Justicia solids to excipient of 30:70 to 95:5, preferably 40:60 to 25:75, more preferably 45:55 to 55:45, and directly blended with the mixture of excipients. The excipients used for blending are gum arabic, dextrin, inulin, starch, rice flour, cashew gum, cassava starch, maltodextrin, pea protein, soy protein, carob, oats, or other excipients for encapsulation during drying, and preferably maltodextrin derived from, for example, corn or cassava is used. Blend the mixture until complete homogenization of the excipient is achieved. Optionally, introduce either an additional homogenization step or a grinding step.

[0067] Step 4b) - Blend Concentrate: The coloring composition concentrate in Step 3 is heated to a temperature of 60°C to 80°C, preferably 65°C to 70°C, and then blended with a liquid excipient that functions as a preservative or diluent such as glycerol, propylene glycol, glucose syrup, polysorbate, trehalose, or a combination thereof. The ratio of the concentrated extract in Step 3 to the liquid excipient can vary from 80:20 to 40:60, preferably 60:40 to 40:60, more preferably 55:45 to 45:55.

[0068] Step 5a) Sterilization To ensure that the final coloring composition is within the acceptable level of microbial contaminants for use in food products, the dry blend extract or dry extract is sterilized by heating the extract according to the following conditions: Inlet Temperature: 90°C to 125°C, preferably 90°C to 95°C Outlet Temperature:60°C to 70°C, preferably 60°C to 65°C Time: 3 seconds to 5 seconds at 90°C to 125°C, preferably at least 5 seconds at 90°C to 95°C, more preferably 5 seconds at 120°C to 125°C Flow Rate: 400 to 600 L / hour, preferably 500 L / hour. Samples 18 - 21 and 26 - 31 were sterilized according to step 5a) at an inlet temperature of 90°C to 95°C and an outlet temperature of 60°C to 65°C for 5 seconds at a flow rate of 500 L / hour.

[0069] Step 5b) Sterilization of Blended Concentrate To ensure that the final coloring composition is within the acceptable level of microbial contaminants for use in food products, the concentrated extract is sterilized by heating according to the following conditions. Inlet Temperature: 90°C to 125°C, preferably 90°C to 95°C Outlet Temperature: 60°C to 70°C, preferably 60°C to 65°C Time: 3 seconds to 5 seconds at 90°C to 125°C, preferably at least 5 seconds at 90°C to 95°C, more preferably 5 seconds at 120°C to 125°C Flow Rate: 400 to 600 L / hour, preferably 500 L / hour. Sample 22 was sterilized according to step 5b) at an inlet temperature of 90°C to 95°C and an outlet temperature of 60°C to 65°C for 5 seconds at a flow rate of 500 L / hour.

[0070] Step 6a) Drying - Yielding Dry Extract and Dry Blend Extract The dry extract and dry blend extract containing the coloring composition are obtained by drying at a temperature of 130°C to 200°C, preferably 155°C to 160°C until sticky, until the final humidity is at most 10%, preferably less than 5%. For drying, a vacuum dryer, spray dryer, or fluidized bed dryer can be used, but a spray dryer is preferred. However, the dry extract and dry blend extract can also be obtained by freeze - drying. Samples 18 - 21 were dried in a GEA Niro spray dryer in the temperature range of 155°C - 160°C. The general outlines of all samples prepared according to various steps are shown in Tables 1 and 2, while Tables 3a and 3b provide the results of CIELAB color measurements and the iron content of some samples.

[0071] Table 2: Samples Prepared According to Steps 3 - 6

Table 2

[0072] Table 3a: Results and Parameters of Visual Color Appearance and CIELAB Values

Table 3a

[0073] Samples 1 and 17 - 22 were analyzed for their iron content. Sample 1 contained 260 ppm of iron, while the iron content of Samples 17 - 22 was 40 - 160 ppm. This basically depends on the amount of excipient contained in the final extract used in the blend. The iron content of various samples is shown in Table 3b below.

[0074] Table 3b: Iron Content of Samples 1 and 17 - 22

Table 3b

[0075] Example 2: Sensory Evaluation In the first stage, to determine the sample with the best sensory profile, the extracts were evaluated by a panel of 10 people skilled in sensory testing. In this first phase, all samples with the best sensory profiles comparable to the characteristic herb, astringency, and sensory note characteristics of metallic residues in the extracted raw materials were selected. The sample presenting the highest intensity of residual metallic notes was chosen.

[0076] In the initial sensory test, samples 1 to 14 were presented, with sample 1 serving as the sensory standard. The samples were prepared by diluting a specific amount of the extracted sample with 100 mL of water. The detailed amounts are shown in Table 4. Subsequently, the samples were placed in coded disposable polyethylene cups and presented. For evaluation, the panelists received a single sheet of paper for recording observations, sensory impressions, and preferences.

[0077] To provide the best sensory profile, the sample obtained from the extraction process using 100 wt% water as the solvent (i.e., based on sample 14) was selected and proceeded to the next step to determine the most preferred sensory profile for the final product. In the second stage, samples from all the steps (steps 1 to 6) performed to obtain the dried, blended, and concentrated extract were evaluated by the same panelists to assess whether the taste and odor notes of the raw material grade (herbs, astringency, and residual metals) were maintained during processing and whether any changes in the notes were recognized.

[0078] Samples 16 to 22 were evaluated in the same manner as described above for samples 1 to 14. The test samples were prepared by diluting a specific amount of the extracted sample with 100 mL of water. The detailed amounts are shown in Table 4. The panelists concluded that the Justicia-containing dried extracts had the characteristic taste and odor of the raw materials (herbs, green, astringency, and metal residues were well maintained, and a slight caramelized taste note was added to all samples that had undergone extended heat treatment, which were samples 17 to 22). The sensory test of samples 1 to 14 of the extraction process revealed that the best samples were samples 3 and 14, which presented a herb taste note that was not very strong and a strong metallic taste most similar to blood. These samples were selected to proceed to the next step. The sensory profiles of the skilled panel evaluations of both samples 1 to 22 are shown in Table 4 below.

[0079] Table 4: Flavor Evaluation of Samples 1 to 22

Table 4-1

Table 4-2

[0080] Example 3: Application Samples were prepared as the base of a plant-based hamburger patty for the application of the coloring composition in meat analog products. Vegetable - based Preparation as a Meat Substitute: The base was obtained by manually weighing and mixing the following ingredients in given amounts: vegetable protein (65% by weight of pea protein), powdered spices and flavor (0.5% by weight), preservative (ascorbic acid, 0.1% by weight), 2% by weight of the coloring composition listed in Tables 5a and 5b, water (18% by weight), and vegetable oil (12% by weight). In addition, in Samples 30 and 31, 0.3% by weight of citric acid was added to the base to intensify the red color of the coloring composition before heating.

[0081] Preparing a Patty for a Meat - like Hamburger: The base was blended with various coloring compositions containing 1 - 2% by weight of Justicia dry extract and / or other colorants as listed in Table 5a below, homogenized, and then frozen. Also, comparative examples were prepared using colorants that could not provide a color change upon heating and could not impart a metallic taste or odor. As colorants, caramel Class IV and a commercially available beetroot extract were used. For this purpose, each colorant was mixed and homogenized in an amount of 2% by weight of the total colorant with respect to the base, and then the colored base was frozen. In the case of the beetroot sample, a mixture of 1.7% by weight of Justicia dry extract (Sample 19) and 0.3% by weight of beetroot extract was used and blended and homogenized with the basic components as described above.

[0082] Frying: All samples, including the comparative examples, were thawed and then, in the case of Examples 23 to 31, fried in a frying pan at 220°C for 5 minutes, during which one side was fried for 3 minutes and the other side for 2 minutes. Table 5a shows an overview of the samples, amounts, and conditions used in Example 3, and Table 5b shows the sensory and visual results of the tests on the samples. Figures 2 to 6 show Samples 23 to 31 before and after frying from various viewpoints. Table 6 further shows the LAB color measurement values of Samples 25 to 29.

[0083] Sensory Evaluation of a Meat - like Hamburger Patty: Samples 23 to 31 were presented to a panel of experts, the same as in Example 2, for sensory evaluation. The samples were presented on plates together with small pieces of hamburger patties, each of which was coded. The panelists were provided with a single sheet of paper for recording observations, impressions, and preferences. The results of the sensory evaluation are shown in Table 5b.

[0084] Table 5a: Overview of Samples of Hamburger Patties with Various Colorants

Table 5a

[0085] Table 5b: Hamburger Patty Samples Before and After Frying - Visual and Sensory Appearance

Table 5b-1

Table 5b-2

[0086] Table 6: LAB Data of Hamburger Patty Samples 25 - 29

Table 6

[0087] The iron content of Samples 23 and 26 to 31 was measured. The iron content of Samples 23 and 27 to 31 is about 1.6 ppm, while the iron content of Sample 26 is about 3.2 ppm.

[0088] Example 4: Ruthenium Chromatography Study of Various Samples Structure of Ruthenium

Chemical Formula

[0089] Column: Lichrospher C18 (250 x 4.0mm x 5μm) Mobile Phase A : Add 0.6 mL of phosphoric acid to a 1000 mL volumetric flask containing 0.05 wt% phosphoric acid and approximately 800 mL of ultrapure water. Fill the volumetric flask to its capacity with ultrapure water and homogenize. Use a 0.22 μm or 0.45 μm membrane filter, transfer to a glass vial, and degas with ultrasound for at least 5 minutes. Mobile Phase B:Add 0.6 mL of phosphoric acid to a 1000 mL volumetric flask containing 0.05 wt% phosphoric acid and approximately 800 mL of acetonitrile. Fill the volumetric flask with acetonitrile up to the mark and homogenize. Transfer to a glass vial using a 0.22 μm or 0.45 μm membrane filter and degas by sonication for at least 5 minutes. Diluent : Acetonitrile: Ultrapure water 2:8. Add 20 mL of acetonitrile and 80 mL of ultrapure water to a beaker and homogenize.

[0090] Sample Preparation: Weigh 0.5 g of the sample and transfer it to a 25 mL volumetric flask. Extract with 20 mL of an acetonitrile: water 2:8 solution in an ultrasonic bath for 10 minutes. Wait for the solution to cool and then fill to the mark with the acetonitrile: water 2:8 solution. Homogenize and filter through a 0.22 μm or 0.45 μm filter unit into an HPLC vial.

[0091] Raw Material Preparation: Weigh 1 g of the ground plant and transfer it to a 250 mL Erlenmeyer flask. Add 100 mL of an ethanol: water (6:4) solution and reflux extract at 60 °C for 1 hour. Filter through cotton into a 250 mL Erlenmeyer flask equipped with a ground edge. Transfer the cotton to an Erlenmeyer flask containing bagasse and extract further for 1 hour at 60 °C with continuous stirring with an additional 50 mL of the ethanol: water 6:4 solution while refluxing. Filter through the cotton again and collect the filtrate in a 125 mL Erlenmeyer flask. Concentrate the combined filtrate to dryness on a rotary evaporator. Resuspend the concentrate in an acetonitrile: water 2:8 solution, transfer to a 25 ml volumetric flask, and perform resuspension using an ultrasonic bath if necessary. Fill the volumetric flask with the same solution up to the mark. Homogenize and filter through a 0.22 μm or 0.45 μm filter unit into an HPLC vial.

[0092] Preparation of Lutein Standard: Weigh 1.0 mg of the lutein standard and transfer it to a 10 mL volumetric flask. Add approximately 8 mL of methanol and place it in an ultrasonic bath for 30 minutes or until completely dissolved. Wait for the solution to cool and make up to the volume with methanol. Homogenize and filter it through a filter unit of 0.22 μm or 0.45 μm into an HPLC vial. Flow Rate: 0.8 mL / min Detection: 350 nm Sweep: 200 - 400 nm Analysis Time: 70 minutes Injection Volume: 20 μL

[0093] Table 7: Lutein content of Samples 14 - 22

Table 7

Claims

1. A coloring composition for food or beverage, characterized in that the coloring composition provides a color change from red to brown when heated, contains lutein, ferrous iron, and optionally chlorophyll, and has a pH of less than 7.

2. The coloring composition for food or beverage according to claim 1, characterized in that the coloring composition is plant-based.

3. A plant-based coloring composition for food or beverages, characterized in that the plant is of the genus Justicia of the family Acanthaceae, the color can be customized to a reddish hue by adjusting the pH of the coloring composition to less than 7 and to a reddish hue, and the appearance of the plant-based coloring composition changes from a reddish hue to a brownish hue when heated.

4. The coloring composition for food or beverage according to claim 1, wherein the coloring composition contains at least 20 ppm, preferably 20 to 400 ppm, more preferably 40 to 300 ppm, or most preferably 40 to 260 ppm of iron, and the iron is preferably in the ferrous state.

5. The coloring composition according to claim 1 or 3, wherein the color changes from red to brown when heated to a temperature of 160°C to 350°C, preferably 180°C to 300°C, more preferably 220°C to 300°C, and most preferably 280°C to 290°C.

6. The plant-based coloring composition according to claim 3, characterized in that the genus of the Acanthaceae family is Justicia acuminatissima or calycina.

7. The food coloring composition according to claim 1 or 3, wherein the food coloring composition also imparts blood-like, meat-like, and / or metallic taste notes.

8. The coloring composition according to claim 1 or 3, further comprising a compound selected from the group consisting of glycerol, propylene glycol, glucose syrup, polysorbate, trehalose, or a combination thereof.

9. Food ingredient comprising a coloring composition as defined in claim 1 or 3.

10. Use of the food coloring composition according to claim 1 or 3 for adjusting the color of food or beverage from red to brown.

11. A method for providing a plant-based food ingredient or beverage whose color changes from red to brown when heated to a temperature of 160°C to 350°C, by adjusting the pH of the food coloring composition to less than 7.

12. The method according to claim 11, wherein the pH of the coloring composition is adjusted to preferably 4.5 to 6.8, more preferably 4.5 to 6.5, and most preferably 4.5 to 5.

5.

13. The following steps, (i) The above-ground parts of the Justicia plant are preferably dried, then crushed and sieved. (ii) Extracting the aerial parts of the Justicia plant by contacting them with a solvent for at least one hour. (iii) Preferably, a step of filtering the obtained extract, (iv) Optionally, a step of concentrating the obtained extract, (v) Adjusting the pH of the coloring composition to less than 7, preferably 4.5 to 6.8, more preferably 4.5 to 6.5, and most preferably 4.5 to 5.5, in order to adjust the color to a red hue. (vi) Optionally, the step of adding glycerol, or propylene glycol, or glucose syrup, or polysorbate, or trehalose, or a combination thereof. A method for providing a colored composition.

14. The method according to claim 13, wherein the solvent is selected from the group consisting of water, alcohol, or polyol, or a combination thereof, where the alcohol or polyol is preferably ethanol or glycerol, and where the solvent comprises at least 20% by weight of water.

15. The method according to claim 13, wherein the solvent is added in an amount of 5 to 20 times, preferably 5 to 15 times, and more preferably 10 to 15 times, the weight of the plant portion.

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