JPS63258558A - Extraction and separation of red pepper essence, hot essence and red dyestuff from fed pepper - Google Patents
Extraction and separation of red pepper essence, hot essence and red dyestuff from fed pepperInfo
- Publication number
- JPS63258558A JPS63258558A JP62094787A JP9478787A JPS63258558A JP S63258558 A JPS63258558 A JP S63258558A JP 62094787 A JP62094787 A JP 62094787A JP 9478787 A JP9478787 A JP 9478787A JP S63258558 A JPS63258558 A JP S63258558A
- Authority
- JP
- Japan
- Prior art keywords
- extract
- red
- extraction
- pepper
- pressure
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 26
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 26
- 235000007862 Capsicum baccatum Nutrition 0.000 title claims abstract description 26
- 239000001728 capsicum frutescens Substances 0.000 title claims abstract description 26
- 238000000605 extraction Methods 0.000 title claims description 44
- 238000000926 separation method Methods 0.000 title claims description 29
- 239000000975 dye Substances 0.000 title abstract 3
- 235000002566 Capsicum Nutrition 0.000 title description 5
- 239000006002 Pepper Substances 0.000 title description 5
- 241000722363 Piper Species 0.000 title description 5
- 235000016761 Piper aduncum Nutrition 0.000 title description 5
- 235000017804 Piper guineense Nutrition 0.000 title description 5
- 235000008184 Piper nigrum Nutrition 0.000 title description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 48
- 239000000284 extract Substances 0.000 claims abstract description 42
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 24
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000001054 red pigment Substances 0.000 claims description 29
- 229940077082 red pepper extract Drugs 0.000 claims description 4
- 229960004424 carbon dioxide Drugs 0.000 abstract 4
- 238000001035 drying Methods 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 description 5
- 239000003960 organic solvent Substances 0.000 description 4
- 229940116257 pepper extract Drugs 0.000 description 4
- 235000011293 Brassica napus Nutrition 0.000 description 3
- 240000008100 Brassica rapa Species 0.000 description 3
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000000383 hazardous chemical Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000199 molecular distillation Methods 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/54—Improvements relating to the production of bulk chemicals using solvents, e.g. supercritical solvents or ionic liquids
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
「産業上の利用分野」
本発明は、乾燥粉砕した自然状態のレッドペパ−（赤唐
辛子）から、高品質で自然状態のレフトペパーエキス、
辛味エキス、および赤色色素を抽出分離する方法に関す
るものである。DETAILED DESCRIPTION OF THE INVENTION "Field of Industrial Application" The present invention provides high quality left pepper extract in its natural state from dry and ground red pepper in its natural state.
The present invention relates to a method for extracting and separating a pungent extract and a red pigment.
「従来の技術」および［発明が解決しようとする問題点
」
従来、し、ドベバーからカブサイシンを主成分とする辛
味エキスを抽出分離することが公知であシ、有機溶剤に
よってレッドペパーに含まれている辛味エキスを溶出さ
せ、加熱蒸留して有機溶剤と辛味エキスを分離する有機
溶剤による抽出分離手段が採られている。"Prior Art" and [Problems to be Solved by the Invention] Conventionally, it has been known to extract and separate a pungent extract containing cabsaicin as a main component from dobever. Extraction and separation means using an organic solvent has been adopted, in which the pungent extract is eluted and heated and distilled to separate the organic solvent and the pungent extract.
以上の従来手段によって抽出生成したレッドペパーから
の辛味エキスは、加熱蒸留工程を経由するため、し、ド
ベバー特有の香気が稀薄になると共に、特有の赤色も変
色し易く、その上カブサイシンの含有量のバラツキが多
く、孤雑物も多く含まれ、その上、黒色に近い暗赤色を
呈する低品位低品質のものになる難点があシ、その用途
も暗赤色が許容されるソース添加剤等に限定されていた
。The pungent extract from red pepper extracted and produced by the above-mentioned conventional means goes through a heating distillation process, so the characteristic aroma characteristic of Dobever becomes diluted, the characteristic red color easily discolors, and the content of turnip saicin increases. It has the disadvantage of being a low-grade, low-quality product that exhibits a dark red color close to black, and is also used as a sauce additive, etc., where a dark red color is acceptable. It was limited.
さらに、有機溶剤の使用に基づく、健康面への害の心配
、抽出残厚の処理問題、有機溶剤消費によるコスト上の
難点、前記の品質のパフツキによる工場量産の不安定性
等の諸難点がある。Furthermore, there are various problems such as concerns about health hazards due to the use of organic solvents, problems with processing the extraction residue thickness, cost problems due to organic solvent consumption, and instability in factory mass production due to the above-mentioned quality puffiness. .
一方、前記の従来手段によって生成した辛味エキスから
カブサイシンを除去して食用赤色色素を生成すると、複
雑な分子蒸留工程が不可欠になってコスト高になると共
に、赤色色素の含有率が少〈（概ね１．６％）、実用し
得る品位の赤色色素の分離生成が困難であ）、レッドペ
パーからの食用赤色色素の抽出分離は、工場量産の手段
として顧みられなかったのが実情である。On the other hand, if kabsaicin is removed from the pungent extract produced by the above-mentioned conventional means to produce a red food pigment, a complicated molecular distillation process becomes necessary, resulting in high costs, and the content of the red pigment is low. 1.6%), it is difficult to separate and produce red pigment of a practical grade), and the reality is that the extraction and separation of edible red pigment from red pepper has not been considered as a means of mass production in factories.
本発明は、以上の従来技術の諸難点を解消し、自然状態
で高品質のし、ドベバーエキス、辛味エキスおよび食用
赤色色素をレッドペパーからダイレクトに抽出分離する
新規の方法を提供するのが目的である。The purpose of the present invention is to solve the problems of the above-mentioned conventional techniques and to provide a new method for directly extracting and separating high-quality red pepper extract, pungent extract, and edible red pigment from red pepper in a natural state. be.
「問題点を解決するための手段」
以上の目的を達成する本発明は、
・「乾燥粉砕したレッドペパーを抽出槽に投入し、臨界
圧力〜５００ ｋｇ／ｃｍ”の圧力条件と、臨界温度〜
８５℃の温度条件の超臨界炭酸ガスを接触させて抽出し
、しかるのち、分離槽に導いて減圧し、し、ドベバーエ
キスを分離する方法」を特徴とする第一発明と、
・「乾燥粉砕したレッドペパーを抽出槽に投入し、臨界
圧力〜１７０ ｋｇ／ｃｍｘの圧力条件と、臨界温度〜
８６℃の温度条件の超臨界炭酸ガスを接触させて抽出し
、しかるのち、分ｍ槽に導いて減圧し、辛味エキスを分
離する第一抽出分離工程と、前記第一抽出分離工程にお
いて、辛味エキスを抽出分離して除去したレフトペパー
を、１７０ｋｇ／Ｃｍ！〜５００ ｋｇ／ｂｍ！の圧力
条件と、臨界温度〜８５℃の温度条件の超臨界炭酸ガス
に再び接触させて抽出し、しかるのち、分離槽に導いて
減圧し、赤色色素を分離する第二抽出分離工程、とから
なる方法」を特徴とする第二発明から成っている。``Means for Solving the Problems'' The present invention achieves the above objectives by: ・Putting dry and crushed red pepper into an extraction tank, under pressure conditions of ``critical pressure ~ 500 kg/cm'' and critical temperature ~
A first invention characterized by a method of extracting by contacting supercritical carbon dioxide gas at a temperature of 85°C, then introducing it into a separation tank and reducing the pressure to separate Dobevar extract, Red pepper was put into an extraction tank, and the pressure conditions were set to a critical pressure of ~170 kg/cmx and a critical temperature of ~170 kg/cmx.
In the first extraction and separation step, the pungent extract is extracted by contacting with supercritical carbon dioxide gas at a temperature of 86°C, and then introduced into a minute tank to reduce the pressure, and in the first extraction and separation step, the pungent extract is extracted. Left pepper whose extract was extracted and separated weighs 170kg/Cm! ~500 kg/bm! and a second extraction and separation step in which the red pigment is extracted by contacting it again with supercritical carbon dioxide gas at a temperature of from the critical temperature to 85°C, and then introduced into a separation tank and depressurized to separate the red pigment. The invention consists of a second invention characterized by "a method of becoming."
以上の第一発明と第二発明の温度条件は、レフトペパー
を自然状態のｉｔ超臨界炭酸ガスと接触させて抽出させ
るため、いずれも臨界温度（約８２℃）〜８５℃の常温
近傍の温度領域を採択する。また、第一発明の圧力条件
は、レッドペパーの赤色色素を含むカブサイシンの抽出
ゾーンに相当する臨界圧力〜５００ ｋｑ／ｃｍ２採択
され、第二発明の圧力条件は、第一抽出分離工程におい
て、カブサイシンを積極的に抽出させると共に、赤色色
素の抽出をでき得る限シ抑止することを意図して、臨界
圧力〜１７０ ｋｌ／ｃｍ２を採択し、第二抽出分離工
程において、赤色色素を積極的に抽出させるための臨界
圧力〜５００ ｋｑ／ｃｍ２が採択しである。The temperature conditions of the first and second inventions described above are in the temperature range of the critical temperature (approximately 82°C) to 85°C, near room temperature, because the left pepper is brought into contact with IT supercritical carbon dioxide gas in its natural state for extraction. be adopted. In addition, the pressure conditions of the first invention are a critical pressure of ~500 kq/cm2, which corresponds to the extraction zone of cabsaicin containing the red pigment of red pepper, and the pressure conditions of the second invention are such that the pressure conditions of the second invention are such that, in the first extraction and separation step, cabsaicin is extracted from red pepper. In order to actively extract the red pigment and suppress the extraction of the red pigment as much as possible, a critical pressure of ~170 kl/cm2 was adopted, and the red pigment was actively extracted in the second extraction and separation step. A critical pressure of ~500 kq/cm2 is adopted.
「作用」 以上の構成からなる本発明は、以下の作用がある。"action" The present invention having the above configuration has the following effects.
即ち、前記第一発明の抽出分離方法によると、抽出槽内
のレッドペパーに接触した超臨界炭酸ガスは、し、ドペ
パーのカブサイシン、シードオイ／Ｉ／（し、ドペパー
の種子にある油脂分）と赤色色素を溶出し、炭酸ガスに
負荷されて該溶出分を含む混合ガス流体となシ、分離槽
に導かれて減圧されることによって、炭酸ガスと「前記
溶出分を主成分とするレッドペパーエキス」が分離され
る。That is, according to the extraction separation method of the first invention, the supercritical carbon dioxide that has come into contact with the red pepper in the extraction tank is mixed with turnip saicin in the red pepper, and seed oil /I/ (and the oil and fat in the seeds of the red pepper). The red pigment is eluted and loaded with carbon dioxide gas to form a mixed gas fluid containing the eluted matter, which is then led to a separation tank and depressurized to form a mixture of carbon dioxide and red pepper containing the eluted matter as its main component. "extract" is separated.
そして、以上の抽出分離が常温近傍の温度領域で行なわ
れると共に、溶剤が炭酸ガスのため、生成されたし、ド
ベバーエキスは、レッドペパー固有の自然状態の赤色を
呈し、かつし、ドベバー固有の香気と辛味を有し、流動
性に富む高品質のし。The extraction and separation described above was carried out at a temperature close to room temperature, and the solvent used was carbon dioxide, so the Dobevar extract was produced, exhibiting the natural red color unique to red pepper, and the aroma unique to Katsushi and Dobevar. High-quality Noshi that has a pungent taste and is rich in fluidity.
ドペパーエキスになる。Becomes dopeper extract.
一方、前記第二発明の抽出分離方法によると、その第一
抽出分離工程においては、圧力条件が臨界圧力〜１７０
ｋｇ７Ｃｍ”に制限されるため、抽出槽内のし、ドベ
バーは超臨界炭酸ガスによってカブサイシンとシードオ
イルが積極的に抽出されると共に、赤色色素の抽出は殆
んど抑止され（微量の抽出はちる）、それ等の抽出分は
分１１１１ｆｅｉ内で減圧されることによって、同じく
炭酸ガスと分離される。そして、以上の抽出分離が同じ
く常温近傍領域で行なわれるため、分離生成物はカブサ
イシンの濃度が極めて高く淡赤色を呈する高品質の辛味
エキスとなる。On the other hand, according to the extraction separation method of the second invention, in the first extraction separation step, the pressure condition is from the critical pressure to 170
kg7Cm", the supercritical carbon dioxide in the extraction tank actively extracts cabsaicin and seed oil, and the extraction of the red pigment is almost suppressed (a trace amount is extracted). ), these extracts are similarly separated from carbon dioxide gas by reducing the pressure within 1111fei.Then, since the above extraction and separation are similarly carried out at room temperature, the separated product has a low concentration of cabsaicin. This is a high-quality pungent extract with an extremely pale red color.
そして、第二抽出分離工程においては、カブサイシンと
シードオイμを積極的に抽出分離したし、ドベバーが、
臨界圧力〜５００ ＃／ｃｍ”の圧力条件の超臨界炭酸
ガスに再び接触するので、該し。Then, in the second extraction and separation process, turnip saicin and seed oil μ were actively extracted and separated.
This does not apply because it comes into contact again with supercritical carbon dioxide gas under pressure conditions of critical pressure ~500 #/cm''.
ドベバーに残留している赤色色素が積極的に抽出される
。そして、同じく常温近傍の温度領域で行なわれるので
、分離生成された赤色色素は、熱による変色が全くなく
、レアドベバー固有の赤色を呈し、かつカブサイシンに
よる辛味が残存しない高品質の赤色色素となる。The red pigment remaining in Dobevar is actively extracted. Since the process is also carried out at a temperature close to room temperature, the red pigment that is separated and produced is a high-quality red pigment that does not discolor at all due to heat, exhibits the red color unique to Lairdbeber, and does not retain the spiciness caused by kabsaicin.
「実施例」
以下、本発明の実施に用いた抽出分離装置の概念図を示
す第１図を参照して、実施例を説明する。"Example" Hereinafter, an example will be described with reference to FIG. 1, which shows a conceptual diagram of an extraction and separation apparatus used for carrying out the present invention.
・実施例（Ａ：前記第一発明の実施例
カブサイシン０．４８％（ｗｔ ）（ｗｔ−重量バーセ
ント、以下同じ）を含有する乾燥粉砕した自然のレッド
ペパー９．２６１を抽出槽ｌに投入し、圧カニ １３５
Ｑ ＃／ｃｍｌの炭酸ガスを５． ＯＮ ｌ１分（Ｍ
ｌ ＝標準状態のり、トμ、以下同じ）の流量で総量２
０ＯＮｌ導入し、抽出槽１を温度：４ｏ″Ｃ１圧カニ
８５０１４１０Ｎ”に保持して４０分間抽出処理すると
共に、抽出物を混合し九決酸ガスを抽出槽ｌから順次分
離槽２に導き、大気圧に減圧して総ｊｔ１．１Ｏｆのし
、ドベバーエキスを生成した。このレフトペパーエキス
は、淡い濃紅色を呈し、流動性が大きく、し、ドベバー
固有の芳香を豊かに有すると共に、カブサイシンの含有
量が８．８０％（ｗｔ ）と高く、高品質のレフトペパ
ーエキスであシ、辛味を有する赤色色素または赤色辛み
として有用である。・Example (A: Example of the first invention) Dry and crushed natural red pepper 9.261 containing 0.48% (wt. , pressure crab 135
Q #/cml of carbon dioxide gas 5. ON 1 minute (M
l = standard state glue, tμ, the same below) flow rate, total amount 2
Introduced 0ONl and heated extraction tank 1 to temperature: 4o''C1 pressure crab.
8501410N" and extract for 40 minutes, mix the extract, lead the Kusei acid gas sequentially from extraction tank 1 to separation tank 2, reduce the pressure to atmospheric pressure and reduce the total jt1.1Of to produce Dobevar extract. This left pepper extract has a pale deep red color, has high fluidity, has a rich aroma unique to Dobever, and has a high cabsaicin content of 8.80% (wt), making it a high-quality left pepper extract. Pepper extract is useful as a pungent red pigment or red pungency.
実施例（至）：前記第二発明の実施例
カブサイシン０．４８％Ｃ”Ｗｔ）ｔ−含有する乾燥粉
砕した自然状態のレフトペパ−９，６ＴＩを抽出槽１に
投入し、圧力１２０１ｇ／１３−の炭酸ガスを５．ＯＮ
１！／分 の流量で総量８０ＯＮＪ’導入し、抽出槽１
１を温度＝４０℃、圧カニ １２０ ｋｇ７ａｍ”に保
持して６０分間抽出処理すると共に、抽出物を混合した
炭酸ガスを抽出槽１から順次分離槽２に導き、大気圧に
減圧して［ｔｏ、６２Ｎの辛味エキスを生成した。この
辛味エキスは、微赤色を呈して赤色度が極めて低く、し
、ドベバー固有の芳香を豊かに有し、かつカブサイシン
含有量ニア、２９９ｉｌ（ｖｔ）の高品位の辛味エキス
が得られた。Example (to): Example of the second invention Dry and crushed left pepper 9,6TI containing cabsaicin 0.48%C''Wt) was put into the extraction tank 1, and the pressure was 1201g/13- 5.Turn on the carbon dioxide gas.
1! A total of 80ONJ' was introduced at a flow rate of 1/min, and
1 was maintained at a temperature of 40°C and a pressure of 120 kg and 7 am'' for 60 minutes, and the carbon dioxide mixed with the extract was sequentially led from extraction tank 1 to separation tank 2, and the pressure was reduced to atmospheric pressure [to , produced a pungent extract of 62N.This pungent extract has a slight red color with extremely low redness, is rich in the aroma unique to Dobevar, and is a high-grade product with a cabsaicin content of about 299 il (vt). A pungent extract was obtained.
続いて、以上の辛味エキスを抽出分離したレフトペパー
が入っている抽出ｍｌＫ、再び圧力＝４５０１ｇ／ｃｍ
”の炭酸ガスを５．ＯＮｌ／分の流量で総量２００ Ｎ
ｌ導入し、抽出槽ｌを温度４０℃、圧カニ ４５０ ＃
／Ｑｒｒｌ”、に保持して４０分間抽出処理すると共に
、抽出物を混合した炭酸ガスを抽出槽１から順次分離槽
２に導な、大気圧に減圧して総量０．５６Ｆの赤色色素
を生成した。この赤色色素は、し、ドベバー固有の自然
色の濃紅色を有し、かつ残留カブサイシンは０．０１％
（ｗｔ）の極微量であって辛味がなく、し、ドベバーの
赤色色素として極めて高品位のものが得られ九。Next, extract mlK containing the left pepper from which the pungent extract was extracted and separated, and the pressure was again set to 4501 g/cm.
” carbon dioxide gas at a flow rate of 5. ONl/min, total amount 200 N.
1, and the temperature of the extraction tank 1 is 40℃, pressure crab 450 #
/Qrrl'' for 40 minutes, and the carbon dioxide gas mixed with the extract was sequentially introduced from extraction tank 1 to separation tank 2, and the pressure was reduced to atmospheric pressure to produce a red pigment with a total amount of 0.56 F. This red pigment has the natural deep red color unique to Dobever, and the residual beetsaicin content is 0.01%.
(wt), it has no pungent taste, and an extremely high-grade red pigment for dobevar can be obtained.9.
実施例０：前記第二発明の他の実施例
カブサイシン０．４８％（ｖｔ ）を含有する乾燥粉砕
したし、ドベバーｅ、９＋ｙ？ｉ−抽出槽１に投入し、
温度条件：４０℃、圧力条件： １７０ ｋｇ／ｃｍｔ
、抽出時間＝１２０分、の抽出条件によって前記実施例
０と同様に、１．１２ Ｆの辛味エキスを抽出分離して
生成した。Example 0: Another Example of the Second Invention A dry and ground powder containing 0.48% (vt) of cabsaicin and Dobevar e, 9+y? i-Pour into extraction tank 1,
Temperature condition: 40℃, pressure condition: 170 kg/cmt
A pungent extract of 1.12 F was extracted and separated in the same manner as in Example 0 using the following extraction conditions: extraction time = 120 minutes.
続いて、抽出槽１に再び炭酸ガスを導入し、温度条件：
４０℃、圧力条件： ４５０ ｋｇ／ｃｍ−抽出時間二
６０分、の抽出条件によって前記実施例０と同様に、０
．０４ｆの赤色色素を抽出分離して生成した。Next, carbon dioxide gas was introduced into the extraction tank 1 again, and the temperature conditions were as follows:
The extraction conditions were 40° C., pressure condition: 450 kg/cm, extraction time 260 minutes, and the same as in Example 0 above.
．． The red pigment of 04f was extracted and separated.
以上の５１！施例ＯＫよって生成した辛味エキスと赤色
色素とも実施例に）と同等の高品位を有し、特に赤色色
素としての色価（Ｃ１Ｖ）は別添参考図表ノドオシ、Ｏ
，Ｖ＝９８．４５９．ヲ示Ｌ、高品位ノ着色料として有
用に活用できることを示した。Above 51! Both the pungent extract and the red pigment produced in Example OK have the same high quality as those in the Example), and in particular, the color value (C1V) as a red pigment is shown in the attached reference chart Nodooshi, O.
, V=98.459. It was shown that it can be usefully used as a high-quality coloring agent.
「発明の効果」
以上の説明のとお夛、本発明の抽出分離方法は、自然状
態のレッドペパーが有する固有の辛味、芳香、色素を豊
かに有する高品位高品質のレッドペパーエキス、辛味エ
キス、および赤色色素を抽出分離して提供すると共に、
従来技術では鵬みられなかったレア、ドペバーからの高
品質赤色色素の抽出分離を可能にして当該工場量産を開
発し、さらに、高品位の辛味エキスと赤色色素を二段階
抽出によって意図的に抽出生成し、それ等の高品位辛味
エキスと赤色色素は高級食品や医薬への応用が可能でｓ
ｂ、レッドペパーの抽出物としての広範な新規用途を開
拓する等の顕著な効果がある。"Effects of the Invention" Based on the above explanation, the extraction and separation method of the present invention produces a high-grade, high-quality red pepper extract, a pungent extract, rich in the unique spiciness, aroma, and pigment of red pepper in its natural state. In addition to extracting and separating the red pigment and providing it,
We developed mass production at the factory by making it possible to extract and separate high-quality red pigments from rare and dope bars that could not be obtained using conventional technology.In addition, we intentionally extracted high-grade pungent extracts and red pigments through two-step extraction. The high-grade pungent extract and red pigment produced can be applied to high-grade foods and medicines.
b. It has remarkable effects such as opening up a wide range of new uses as an extract of red pepper.
第１図二本発明の抽出分離方法の実施に用いる抽出分離
装置の概念図Figure 1.2 Conceptual diagram of the extraction and separation apparatus used to carry out the extraction and separation method of the present invention.
Claims (2)
臨界圧力〜５００ｋｇ／ｃｍ＾２」の圧力条件と「臨界
温度〜８５℃」の温度条件の超臨界炭酸ガスを接触させ
て抽出し、しかるのち、分離槽に導いて減圧し、レッド
ペパーエキスを分離する方法を特徴とするレッドペパー
エキスの抽出分離方法。(1) Pour the dry and crushed red pepper into the extraction tank and
Supercritical carbon dioxide gas under a pressure condition of ``critical pressure ~ 500 kg/cm^2'' and a temperature condition of ``critical temperature ~ 85°C'' is brought into contact and extracted, and then led to a separation tank to reduce the pressure and extract red pepper extract. A method for extracting and separating red pepper extract, which is characterized by a method of separating.
臨界圧力〜１７０ｋｇ／ｃｍ＾２」の圧力条件と「臨界
温度〜８５℃」の温度条件の超臨界炭酸ガスを接触させ
て抽出し、しかるのち、分離槽に導いて減圧し、辛味エ
キスを分離する第一抽出分離工程と、前記第一抽出分離
工程において、辛味エキスを抽出分離して除去したレッ
ドペパーを「１７０ｋｇ／ｃｍ＾２〜５００ｋｇ／ｃｍ
＾２」の圧力条件と「臨界温度〜８５℃」の温度条件の
超臨界炭酸ガスに再び接触させて抽出し、しかるのち、
分離槽に導いて減圧し、赤色色素を分離する第二抽出分
離工程、からなることを特徴とする辛味エキスと赤色色
素の抽出分離方法。(2) Pour the dry and crushed red pepper into the extraction tank and
The supercritical carbon dioxide gas under the pressure condition of ``critical pressure ~ 170 kg/cm^2'' and the temperature condition of ``critical temperature ~ 85°C'' is brought into contact and extracted, and then led to a separation tank to reduce the pressure and separate the pungent extract. In the first extraction and separation step, the red pepper from which the pungent extract was extracted and separated was separated into 170kg/cm^2~500kg/cm
＾2'' pressure condition and temperature condition of ``critical temperature ~ 85 ° C'', contact again with supercritical carbon dioxide gas, and then extract.
A method for extracting and separating a pungent extract and a red pigment, comprising a second extraction and separation step in which the red pigment is separated by introducing it into a separation tank and reducing the pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62094787A JPS63258558A (en) | 1987-04-16 | 1987-04-16 | Extraction and separation of red pepper essence, hot essence and red dyestuff from fed pepper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62094787A JPS63258558A (en) | 1987-04-16 | 1987-04-16 | Extraction and separation of red pepper essence, hot essence and red dyestuff from fed pepper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63258558A true JPS63258558A (en) | 1988-10-26 |
Family
ID=14119789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62094787A Pending JPS63258558A (en) | 1987-04-16 | 1987-04-16 | Extraction and separation of red pepper essence, hot essence and red dyestuff from fed pepper |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63258558A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5264212A (en) * | 1990-10-05 | 1993-11-23 | Mitsui & Co. Ltd. | Natural red coloring matter and its processing method |
| US6770313B2 (en) * | 2000-11-08 | 2004-08-03 | Nongshim, Co., Ltd. | Method and apparatus for hygienically preparing dried pepper by continuous sterilization and drying processes |
| US7815958B2 (en) | 2001-06-14 | 2010-10-19 | San-Ei Gen F.F.I., Inc. | Carotenoids color emulsion preparation |
| CN102093745A (en) * | 2010-11-22 | 2011-06-15 | 湖南省天香生物科技有限责任公司 | Method for extracting panchromatic capsaicin from chili and byproducts |
| CN103073915A (en) * | 2013-02-07 | 2013-05-01 | 湖南威嘉生物科技有限公司 | Process for extracting and separating capsanthin and capsaicin by using biological enzyme |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5655175A (en) * | 1979-08-02 | 1981-05-15 | Henkel Kgaa | Production of extract of aromatizing agent |
| JPS59232064A (en) * | 1983-06-14 | 1984-12-26 | Nippon Sanso Kk | Preparation of seasoning |
| JPS60176562A (en) * | 1984-02-22 | 1985-09-10 | San Ei Chem Ind Ltd | Production of water-soluble food dye |
| JPS61119139A (en) * | 1984-11-15 | 1986-06-06 | Morinaga & Co Ltd | Production of extract with carbonated water |
| JPS61209567A (en) * | 1985-03-14 | 1986-09-17 | Seitetsu Kagaku Co Ltd | Method of extracting fragrant substance |
-
1987
- 1987-04-16 JP JP62094787A patent/JPS63258558A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5655175A (en) * | 1979-08-02 | 1981-05-15 | Henkel Kgaa | Production of extract of aromatizing agent |
| JPS59232064A (en) * | 1983-06-14 | 1984-12-26 | Nippon Sanso Kk | Preparation of seasoning |
| JPS60176562A (en) * | 1984-02-22 | 1985-09-10 | San Ei Chem Ind Ltd | Production of water-soluble food dye |
| JPS61119139A (en) * | 1984-11-15 | 1986-06-06 | Morinaga & Co Ltd | Production of extract with carbonated water |
| JPS61209567A (en) * | 1985-03-14 | 1986-09-17 | Seitetsu Kagaku Co Ltd | Method of extracting fragrant substance |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5264212A (en) * | 1990-10-05 | 1993-11-23 | Mitsui & Co. Ltd. | Natural red coloring matter and its processing method |
| US6770313B2 (en) * | 2000-11-08 | 2004-08-03 | Nongshim, Co., Ltd. | Method and apparatus for hygienically preparing dried pepper by continuous sterilization and drying processes |
| US7815958B2 (en) | 2001-06-14 | 2010-10-19 | San-Ei Gen F.F.I., Inc. | Carotenoids color emulsion preparation |
| CN102093745A (en) * | 2010-11-22 | 2011-06-15 | 湖南省天香生物科技有限责任公司 | Method for extracting panchromatic capsaicin from chili and byproducts |
| CN103073915A (en) * | 2013-02-07 | 2013-05-01 | 湖南威嘉生物科技有限公司 | Process for extracting and separating capsanthin and capsaicin by using biological enzyme |
| CN103073915B (en) * | 2013-02-07 | 2014-08-20 | 湖南威嘉生物科技有限公司 | Process for extracting and separating capsanthin and capsaicin by using biological enzyme |
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