JP6873784B2 - Composition for suppressing fading of anthocyanin pigments using branched sugar alcohol and method for suppressing fading - Google Patents
Composition for suppressing fading of anthocyanin pigments using branched sugar alcohol and method for suppressing fading Download PDFInfo
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- 238000005562 fading Methods 0.000 title claims description 44
- 239000000049 pigment Substances 0.000 title claims description 43
- 239000004410 anthocyanin Substances 0.000 title claims description 24
- 229930002877 anthocyanin Natural products 0.000 title claims description 24
- 235000010208 anthocyanin Nutrition 0.000 title claims description 24
- 150000004636 anthocyanins Chemical class 0.000 title claims description 24
- 239000000203 mixture Substances 0.000 title claims description 24
- 150000005846 sugar alcohols Chemical class 0.000 title claims description 20
- 238000000034 method Methods 0.000 title description 7
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- -1 panitol Chemical compound 0.000 claims description 4
- 239000000905 isomalt Substances 0.000 claims description 3
- 235000010439 isomalt Nutrition 0.000 claims description 3
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- 239000004480 active ingredient Substances 0.000 claims description 2
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 2
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
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- 150000002016 disaccharides Chemical class 0.000 description 2
- 235000019674 grape juice Nutrition 0.000 description 2
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 2
- 239000001040 synthetic pigment Substances 0.000 description 2
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- XJCCHWKNFMUJFE-CGQAXDJHSA-N Maltotriitol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O[C@@H]([C@H](O)[C@@H](O)CO)[C@H](O)CO)O[C@H](CO)[C@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 XJCCHWKNFMUJFE-CGQAXDJHSA-N 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
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- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- 244000151637 Sambucus canadensis Species 0.000 description 1
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- 244000269722 Thea sinensis Species 0.000 description 1
- 241000219995 Wisteria Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)O[C@H](O[C@@H]2[C@H](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 235000007123 blue elder Nutrition 0.000 description 1
- 235000009120 camo Nutrition 0.000 description 1
- 235000014171 carbonated beverage Nutrition 0.000 description 1
- 235000005607 chanvre indien Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
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- 238000002845 discoloration Methods 0.000 description 1
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- 235000007124 elderberry Nutrition 0.000 description 1
- 235000008995 european elder Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000011487 hemp Substances 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
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- 239000002994 raw material Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は天然色素、特にアントシアニン系色素の退色抑制に関する。 The present invention relates to suppressing fading of natural pigments, particularly anthocyanin pigments.
一般に、食品の着色には、合成色素や天然色素が用いられているが、近年、合成色素はその安全性が懸念され、特に天然色素が多く用いられるようになっている。 Generally, synthetic pigments and natural pigments are used for coloring foods, but in recent years, there are concerns about the safety of synthetic pigments, and in particular, natural pigments have come to be widely used.
しかしながら、天然色素の中でも特にアントシアニン系色素は、光・酸素・熱等の影響を受けて退色、変色しやすいため、アントシアニン系色素を添加した飲食物は経時的に商品価値が著しく低下していくという問題があった。特にペットボトル飲料のような透明容器詰め飲料は、容器が透明であることが消費者に好感を得て普及の要因となったが、容器が透明ゆえに光の影響を受けやすく、明るい売り場などの退色しやすい環境下に商品陳列によって長く置かれることから、色素の退色現象を抑制する技術が求められていた。 However, among natural pigments, anthocyanin pigments are particularly susceptible to fading and discoloration due to the influence of light, oxygen, heat, etc., so the commercial value of foods and drinks to which anthocyanin pigments are added declines significantly over time. There was a problem. In particular, transparent containerized beverages such as PET bottled beverages have become popular because the transparent containers have been favored by consumers, but because the containers are transparent, they are easily affected by light and are used in bright sales floors. Since the product is placed in a fading-prone environment for a long time by displaying the product, a technique for suppressing the fading phenomenon of the dye has been required.
このような求めに応じ、鉄イオン並びに、羅布麻抽出物や藤茶抽出物などのフラボノイドで退色を抑制する技術が知られている（特許文献１〜３）。しかしながら、これらの成分は、添加した飲食品において、異味となることがあった。また、このほかにも、ニゲロオリゴ糖やマルトオリゴ糖、パノースなどの糖類を用いた退色抑制の技術があるが（特許文献４〜５）、ニゲロオリゴ糖は、加熱により褐色への着色が起こりやすいし、これらの糖は還元糖であり、熱や酸によって分解されやすく、加熱する飲食品や低ｐＨの飲食品では使用できない場合もあった。 In response to such a demand, a technique for suppressing fading with iron ions and flavonoids such as Rafu hemp extract and wisteria tea extract is known (Patent Documents 1 to 3). However, these components may have a different taste in the added food and drink. In addition to this, there is a technique for suppressing fading using saccharides such as nigerooligosaccharide, maltooligosaccharide, and panose (Patent Documents 4 to 5), but nigerooligosaccharide is likely to be colored brown by heating. These sugars are reducing sugars and are easily decomposed by heat or acid, and may not be used in foods and drinks to be heated or foods and drinks having a low pH.
本発明は、飲食品へ添加しても、異味を生じず、また、加熱や酸性下でも安定なアントシアニン系色素の退色抑制用組成物及び退色抑制方法を提供することを目的とする。 An object of the present invention is to provide a composition for suppressing fading of anthocyanin-based pigments which does not cause an offensive taste even when added to foods and drinks and which is stable even under heating or acidity, and a method for suppressing fading.
上記目的を達成するために鋭意検討した結果、本発明者らは、分岐糖アルコール含有退色抑制用組成物を用いることで、加熱や酸性下でも安定であり、異味を生じずアントシアニン系色素の退色を抑制しうることを見出し、本発明を完成するに至った。 As a result of diligent studies to achieve the above object, the present inventors have used a composition for suppressing fading containing a branched sugar alcohol, which is stable even under heating and acidity, does not cause an offensive taste, and discolors anthocyanin dyes. We have found that it is possible to suppress the above, and have completed the present invention.
すなわち、本発明は第一に、α−１，６結合を有する２糖以上の分岐糖アルコールを有効成分として含有することを特徴とする、アントシアニン系色素の退色抑制用組成物である。
第二に、前記分岐糖アルコールが、イソマルチトール、パニトール、イソマルトトリイトールから選択される一種以上であることを特徴とする、上記第一に記載のアントシアニン系色素の退色抑制用組成物である。
第三に、前記分岐糖アルコールの含有量が、退色抑制用組成物の２５重量％以上であることを特徴とする、上記第一又は第二に記載のアントシアニン系色素の退色抑制用組成物である。
第四に、α−１，６結合を有する２糖以上の分岐糖アルコールを添加することを特徴とする、アントシアニン系色素を含む飲食品の退色抑制方法である。
That is, the present invention is firstly a composition for suppressing fading of an anthocyanin-based dye, which is characterized by containing a disaccharide alcohol having two or more sugars having an α-1,6 bond as an active ingredient.
Secondly, the composition for suppressing fading of the anthocyanin-based pigment according to the first aspect, wherein the branched sugar alcohol is one or more selected from isomaltitol, panitol, and isomalt triitol. is there.
Thirdly, the composition for suppressing fading of the anthocyanin-based dye according to the first or second above, wherein the content of the branched sugar alcohol is 25% by weight or more of the composition for suppressing fading. is there.
Fourth, there is a method for suppressing fading of foods and drinks containing anthocyanin pigments, which comprises adding a disaccharide alcohol having two or more sugars having an α-1,6 bond.
以下に本発明について、詳細に説明する。 The present invention will be described in detail below.
本発明の退色抑制用組成物は、成分として分岐糖アルコールを含有していればよいが、特に、分岐糖アルコールが、α−１，６結合を有する２糖以上の糖アルコールが好ましい。具体的には、イソマルチトール、パニトール、イソマルトトリイトールなどが好適な成分であり、さらに好適には、分岐糖アルコールとして、イソマルチトールおよび／またはパニトールを含有することがよい。また、本発明の退色抑制用組成物は、分岐糖アルコールに加えて、ソルビトール、マルチトール、マルトトリイトールのようなα−１，４結合を有する糖アルコールなどを含んでいてもよい。 The composition for suppressing fading of the present invention may contain a branched sugar alcohol as a component, but the branched sugar alcohol is particularly preferably a sugar alcohol having two or more sugars having an α-1,6 bond. Specifically, isomaltitol, panitol, isomalt triitol and the like are suitable components, and more preferably, isomaltitol and / or panitol may be contained as the branched sugar alcohol. Further, the composition for suppressing fading of the present invention may contain, in addition to the branched sugar alcohol, a sugar alcohol having an α-1,4 bond such as sorbitol, maltitol, and maltotriitol.
イソマルチトールはイソマルトースを水素還元し、精製を経てシロップ化や粉末化することで得ることが出来る。また、パニトールはパノースを水素還元し、精製を経てシロップ化や粉末化することで得ることが出来る。それぞれ、簡便には、イソマルチトール含有糖アルコール製品や、パニトール含有糖アルコール製品を入手することで得ることができる。 Isomaltitol can be obtained by hydrogen-reducing isomaltose, purifying it, and then syrup or powdering it. In addition, panitol can be obtained by hydrogen-reducing panose and purifying it into a syrup or powder. Each can be easily obtained by obtaining an isomaltitol-containing sugar alcohol product or a panitol-containing sugar alcohol product.
退色抑制用組成物に含まれる分岐糖アルコールは、その成分によらず、合計で２５重量％（以下、特に断らない限り「％」は「重量％」を意味する）以上であれば好ましく、５０重量％以上であるとさらに好ましい。さらに、好ましくは、イソマルチトールが５％以上またはパニトールが１０％以上であるとよい。なお、ここでいう％は退色抑制用組成物の固形分における、各成分の固形分を重量パーセントで示したものである。 The branched sugar alcohol contained in the composition for suppressing fading is preferably 25% by weight or more in total (hereinafter, "%" means "% by weight" unless otherwise specified) regardless of its components, and is preferably 50. More preferably, it is by weight% or more. Further, preferably, isomaltitol is 5% or more or panitol is 10% or more. In addition,% here shows the solid content of each component in the solid content of the composition for suppressing fading in weight percent.
本発明における退色抑制とは、本発明の退色抑制用組成物ではない糖類を含有する場合に比べアントシアニン系色素の主な色である赤色の退色の程度が少なくなることを言う。 The term "fading suppression" in the present invention means that the degree of red fading, which is the main color of the anthocyanin pigment, is reduced as compared with the case where a saccharide that is not the fading suppressing composition of the present invention is contained.
本発明におけるアントシアニン系色素とは、例えば、ブドウ果皮色素、紫イモ色素、紫トウモロコシ色素、赤キャベツ色素、赤ダイコン色素、エルダーベリー色素、シソ色素、ブドウ果汁色素、ブラックカラント色素、ブルーベリー色素、ボイセンベリー色素などが挙げられる。この中でも、本発明の好適対象として、紫イモ色素、紫キャベツ色素が挙げられる。 The anthocyanin pigment in the present invention is, for example, grape peel pigment, purple potato pigment, purple corn pigment, red cabbage pigment, red dicon pigment, elderberry pigment, perilla pigment, grape juice pigment, black currant pigment, blueberry pigment, boysen. Examples include berry pigment. Among these, purple potato pigments and purple cabbage pigments are preferred objects of the present invention.
飲食品としては、糖類を含有するものであって、かつ、アントシアニン系色素を添加した飲食品でもいいし、原料が含有しているアントシアニン色素を含む飲食品でもよい。例えば、飲料ではブドウ味などの炭酸飲料、食品ではピーチ味などのゼリー、イチゴ味やピーチ味などのグミキャンデー等が挙げられる。さらには、ブルーベリージュース、ブドウジュースなどの天然飲料でもよい。 The food or drink may be a food or drink containing a saccharide and to which an anthocyanin pigment is added, or a food or drink containing an anthocyanin pigment contained in the raw material. For example, beverages include carbonated drinks such as grape flavor, foods include jelly such as peach flavor, and gummy candy such as strawberry flavor and peach flavor. Furthermore, natural beverages such as blueberry juice and grape juice may be used.
また、本発明の退色抑制用組成物の添加量は、飲食品の種類に応じて適宜決めればよいが、分岐糖アルコールが飲食品に対して５％以上であれば好ましい。少なすぎると退色抑制効果は、測定上はあらわれるが目視で確認できる程度にならない場合がある。 The amount of the composition for suppressing fading of the present invention added may be appropriately determined according to the type of food or drink, but it is preferable that the branched sugar alcohol is 5% or more with respect to the food or drink. If the amount is too small, the effect of suppressing fading may appear in the measurement but may not be visually confirmed.
本発明によると、異味がなく、加熱や酸性下でも安定な分岐糖アルコールを含有する退色抑制用組成物を添加することで、アントシアニン系色素含有飲食品の退色が抑制できる。 According to the present invention, the fading of anthocyanin-based pigment-containing foods and drinks can be suppressed by adding a discoloration-suppressing composition containing a branched sugar alcohol that has no off-flavor and is stable even under heating or acidity.
以下に、実施例を示して本発明を詳細に説明するが、本発明は以下の実施例に限定されるものではない。 Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited to the following Examples.
なお、実施例で用いた本発明に係る分岐糖アルコールを含有する退色抑制用組成物は、三菱商事フードテック社製の還元水飴ＰＯ−５００と還元水飴ＰＯ−３００であり、ＰＯ−５００は固形分中に、イソマルチトールが１７％、パニトールが１１％であって、分岐糖アルコールが合計で５２％、ＰＯ−３００は固形分中に、イソマルチトールが９％、パニトールが３２％であって、分岐糖アルコールが合計で６７％である。また、これらは、加熱による褐色への着色が起こり難い組成物である。 The composition for suppressing fading containing the branched sugar alcohol according to the present invention used in the examples is reduced starch syrup PO-500 and reduced starch syrup PO-300 manufactured by Mitsubishi Corporation Food Tech Co., Ltd., and PO-500 is a solid. In the minutes, isomaltitol was 17%, panitol was 11%, branched sugar alcohol was 52% in total, and PO-300 had isomaltitol 9% and panitol 32% in the solid content. The total amount of branched sugar alcohol is 67%. Further, these are compositions in which browning due to heating is unlikely to occur.
また、比較例で用いた異性化糖は日本食品化工社製のＨ−１００である。砂糖は市販のグラニュー糖を用いた。 The isomerized sugar used in the comparative example is H-100 manufactured by Nihon Shokuhin Kako Co., Ltd. As the sugar, commercially available granulated sugar was used.
［試験１］
アントシアニン系色素で着色した希釈糖液の退色を、目視で観察した。使用した色素は、ぶどう果皮色素（三栄源エフエフアイ社製のサンレッドＧＲ）、紫コーン色素（三栄源エフエフアイ社製のサンレッドＮｏ．５Ａ）、紫イモ色素（癸巳化成社製のＮＣ−バイオレッドＭＵ）、紫キャベツ色素（三栄源エフエフアイ社製のサンレッドＲＣＡＵ）であり、色素濃度は、すべて０．１％とした。希釈糖液における糖は、実施例として退色抑制用組成物である還元水飴ＰＯ−５００および還元水飴ＰＯ−３００、比較例として砂糖、異性化糖を用いた。糖の固形分濃度は４５％とし、それぞれの溶液を０．１％クエン酸溶液でｐＨ３．４に調整し、透明プラスチックボトルで、８０００ルクスの光照射下、４０℃で７日間保存し、保存後の色調について、保存前の色調からどの程度退色したか、目視で確認した。
[Test 1]
The fading of the diluted sugar solution colored with the anthocyanin pigment was visually observed. The pigments used were grape peel pigment (Sunred GR manufactured by Saneigen FFI), purple corn pigment (Sunred No. 5A manufactured by Saneigen FFI), and purple potato pigment (NC- manufactured by Saneigen FFI). Violet MU) and purple cabbage pigment (Sunred RCAU manufactured by San-Ei Gen FFI Co., Ltd.), and the pigment concentrations were all 0.1%. As the sugar in the diluted sugar solution, reduced starch syrup PO-500 and reduced starch syrup PO-300, which are compositions for suppressing fading, were used as examples, and sugar and isomerized sugar were used as comparative examples. The solid content concentration of sugar is 45%, each solution is adjusted to pH 3.4 with a 0.1% citric acid solution, and stored in a transparent plastic bottle under light irradiation of 8000 lux at 40 ° C. for 7 days. Regarding the later color tone, it was visually confirmed how much the color faded from the color tone before storage.
結果を、表１に示す。「◎：ほとんど退色していない」、「○：わずかに退色している」、「△：退色が認められる」、「×：かなり退色している」として評価した。 The results are shown in Table 1. It was evaluated as "◎: almost no fading", "○: slightly fading", "△: fading is observed", and "x: considerably fading".
［試験２（１）］
アントシアニン系色素で着色した希釈糖液の退色を、色差計（日本分光社製Ｖ−６６０）で測定した。使用した色素は紫イモ色素であり、試験１と同様の条件で添加した。希釈糖液における糖は、実施例として退色抑制用組成物である還元水飴ＰＯ−５００および還元水飴ＰＯ−３００、比較例として砂糖、異性化糖を用いた。糖の固形分濃度は５５％とし、ｐＨについては、試験１と同様に調整した。保存はねじ口付試験管で、８０００ルクスの光照射下、４０℃で７日間保存した。保存前の希釈糖液及び保存後の希釈糖液をそれぞれ色差計にて測定し、アントシアニン系色素の主な色である赤色について、ａ＊値で評価した。
[Test 2 (1)]
The fading of the diluted sugar solution colored with the anthocyanin dye was measured with a color difference meter (V-660 manufactured by JASCO Corporation). The dye used was purple potato dye, and was added under the same conditions as in Test 1. As the sugar in the diluted sugar solution, reduced starch syrup PO-500 and reduced starch syrup PO-300, which are compositions for suppressing fading, were used as examples, and sugar and isomerized sugar were used as comparative examples. The solid content concentration of sugar was 55%, and the pH was adjusted in the same manner as in Test 1. It was stored in a test tube with a screw cap at 40 ° C. for 7 days under light irradiation of 8000 lux. The diluted sugar solution before storage and the diluted sugar solution after storage were measured with a color difference meter, and the red color, which is the main color of the anthocyanin pigment, was evaluated by the a * value.
ａ＊値の数値が高いほど赤色を帯びていることを示すため、保存前のａ＊値に対し、保存後のａ＊値がどの程度残存しているかを算出した。結果を、表２（１）に示す。 to indicate that the value of a * values are reddish higher, saving over the previous a * value was calculated whether a * value after storage are what extent remains. The results are shown in Table 2 (1).
［試験２（２）］
希釈糖液で用いた糖を、実施例として退色抑制用組成物である還元水飴ＰＯ−５００、比較例として異性化糖を用い、糖の固形分濃度を４５％とした以外は試験２（１）と同様の方法で、アントシアニン系色素で着色した希釈糖液の退色を評価した。結果を、表２（２）に示す。
[Test 2 (2)]
Test 2 (1) except that the sugar used in the diluted sugar solution was reduced starch syrup PO-500, which is a composition for suppressing fading, as an example, and isomerized sugar was used as a comparative example, and the solid content concentration of the sugar was 45%. ), The fading of the diluted sugar solution colored with the anthocyanin pigment was evaluated. The results are shown in Table 2 (2).
［試験２（３）］
糖の固形分濃度を３０％とした以外は試験２（２）と同様の方法で、アントシアニン系色素で着色した希釈糖液の退色を評価した。結果を、表２（３）に示す。
[Test 2 (3)]
The fading of the diluted sugar solution colored with the anthocyanin pigment was evaluated by the same method as in Test 2 (2) except that the solid content concentration of the sugar was set to 30%. The results are shown in Table 2 (3).
［試験３］
アントシアニン系色素として、紫キャベツ色素を用い、試験２（１）と同様の条件で希釈糖液の退色を、色差計で測定した。希釈糖液における糖は、実施例として退色抑制用組成物である還元水飴ＰＯ−５００、比較例として砂糖、異性化糖を用い、糖の固形分濃度を４５％とした以外の条件は試験２（１）と同様とした。評価結果を、表３に示す。
[Test 3]
A purple cabbage pigment was used as the anthocyanin pigment, and the fading of the diluted sugar solution was measured with a color difference meter under the same conditions as in Test 2 (1). As the sugar in the diluted sugar solution, reduced starch syrup PO-500, which is a composition for suppressing fading, was used as an example, sugar and isomerized sugar were used as a comparative example, and the conditions other than setting the solid content concentration of the sugar to 45% were tested 2 It was the same as (1). The evaluation results are shown in Table 3.
以上の試験１〜３から、本発明に係る退色抑制用組成物によって、酸性下で保存しても安定してアントシアニン系色素の退色が抑制できることが示された。
From the above tests 1 to 3, it was shown that the composition for suppressing fading according to the present invention can stably suppress the fading of anthocyanin pigments even when stored under acidic conditions.
Claims (2)
The composition for suppressing fading of an anthocyanin-based dye according to claim 1, wherein the content of the branched sugar alcohol is 25% by weight or more of the composition for suppressing fading.
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