JP2517878B2 - Manufacturing method of colored starch syrup using purple black rice pigment - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention is capable of producing a food with high added value by extracting a safe natural pigment derived from raw rice itself into a starch syrup, which is a processed food of rice, and coloring the candy. The present invention relates to a method for producing colored starch syrup using purple black rice pigment, which contributes to revitalization of industry and leads to expansion of rice demand by developing new uses of rice.

[0002]

2. Description of the Related Art Conventionally, a method of producing starch syrup by saccharifying steamed glutinous rice with malt, utilizing starch saccharifying enzyme possessed by malt, and producing a colored starch syrup by adding a pigment to the starch syrup Are known. As a pigment to be added to starch syrup produced from rice and malt, a pigment using rice itself has not been developed so far.

[0003]

It is known that the pigment of purple black rice (sometimes called colored rice or black-purple red rice) is unevenly distributed in the bran layer. Therefore, it is necessary to extract from a bran and use it when coloring a transparent body such as starch syrup. However, unlike black rice bran, purple black rice bran has an unpleasant coal tar-like odor. This odor also mixes into the starch syrup through the pigment extract. Therefore, it is necessary to remove the odor from the rice bran, which is a coloring material, in advance. It is necessary that the target dye should not be lost during this odor removal treatment.

A feeling of transparency is important for starch syrup. Even if the dye aqueous solution is added, it is necessary to obtain a transparent red dye aqueous solution which does not cause turbidity in the starch syrup.

Dyes generally do not stain all substances evenly. The same applies to the dye of the present invention. Therefore, it is necessary to solve at which stage of the starch syrup manufacturing process the coloring solution can be efficiently added. The present invention has been made for the purpose of solving the above various problems.

[0006]

Means for Solving the Problems In order to achieve the above object, the present invention uses (1). A starch saccharifying enzyme possessed by malt,
The steamed glutinous rice is saccharified with malt to produce starch syrup, and a dye is added to the starch syrup to produce a colored starch syrup.The above dye is extracted from rice bran of purple black rice containing an anthocyanin pigment, and starch syrup is added. In order to produce colored starch syrup by adding to rice bran, and when extracting the pigment from purple black rice bran, the offensive odor derived from rice bran is selectively removed by hexane / ethanol without loss to the pigment, and by an organic acid aqueous solution. It was processed to obtain a reddish-purple transparent dye aqueous solution, which was added to starch syrup to produce a reddish-purple reddish-purple colored starch syrup,

(2). The offensive odor derived from rice bran is removed from the above purple black rice bran and treated with an organic acid aqueous solution to obtain a reddish purple transparent pigment aqueous solution, which is added to saccharified juice to give a red color. It is characterized in that a colored starch syrup with a clear red-purple color that is won is produced.

[0008]

The method for producing a colored starch syrup using the purple black rice pigment of the present invention by the above means has the following actions. . The pigment added to the starch syrup is extracted from the rice bran of purple black rice containing the anthocyan-based pigment, and added to the starch syrup to produce colored starch syrup.When the pigment is extracted from the rice bran of purple black, the offensive odor derived from the rice bran is removed. It is selectively removed with hexane / ethanol without any loss to the dye, and treated with an organic acid aqueous solution to obtain a reddish purple transparent dye aqueous solution, which is added to starch syrup to give a reddish reddish purple and transparent feeling. Since a certain colored starch syrup is produced, a high quality colored starch syrup having no offensive odor, safe and excellent in commercial value can be obtained.

[0009] From purple bran rice bran, the offensive odor derived from rice bran is removed and treated with an organic acid aqueous solution to obtain a reddish-purple and transparent pigment aqueous solution, which is added to saccharified juice to give a reddish-reddish, transparent feeling. Since a colored starch syrup having a color is produced, a colored starch syrup having no bad odor, good coloring efficiency and high quality can be obtained.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of the present invention will be specifically described below with reference to the accompanying drawings. In order to remove the offensive odor from the rice bran of purple black rice without loss of pigment, the rice bran is eluted with a mixture of hexane and ethanol. As for the mixing ratio, it is preferable that the amount of ethanol is as large as possible within the range where the target dye is not eluted. ) Is used to elute with an azeotropic mixture obtained from this solvent for 2 hours (recycle elution by the Soxhlet method). After elution, it is a food material, so the solvent is completely distilled off. This developed method can sensorily remove unpleasant odors and does not cause loss of pigment.

It is more suitable for coloring starch syrup than deodorized rice bran.
In order to obtain a red-purple, reddish-purple and transparent pigment aqueous solution, the rice bran is treated with an aqueous solution of an organic acid (0.2
% Citric acid aqueous solution) for 10 hours to elute the dye, followed by filtration with a thin filter paper. The basis of this method is to apply the basic knowledge (known) that anthocyan dyes have a stable color tone in which red color wins in the acidic range.
As the acid source, citric acid was selected because it has no special taste and odor other than sourness and is safe as a food. In the case of acidic extraction, a clear pigment extract solution that is free of turbidity is obtained as compared with neutral extraction (see FIG. 2).

[0012] The gelatinization temperature of starch of glutinous purple rice is 63
It is ℃, and the white rice flour mixed in the rice bran during rice polishing becomes gelatinized at high temperature and causes turbidity that cannot be retained even after filtration. Also, gelatinized starch does not reach the gelatinization temperature because it interferes with filtration work. It was set to 55 ° C.

Regarding the solution to which step in the starch syrup manufacturing process the addition of the aqueous dye solution can be performed efficiently, the dye strongly adsorbs to the solid matter, and a large amount of solid matter (saccharified lees)
When co-existing with, there is little elution to the aqueous layer (the part that becomes the candy) and the coloring efficiency is poor. On the other hand, the method of adding the pigment aqueous solution to the saccharified juice has good efficiency without loss of pigment (see Table 1). For coloring, an amount of several% of the bran obtained from the purple-black rice itself may be used. Such a small amount of color makes it possible to produce starch syrup from purple-black rice bran without bitterness and astringency.

From this, it was clarified that the addition of the aqueous dye solution to the saccharified juice in the starch syrup production step was good in terms of coloring efficiency, and contributed to the development of an efficient method for coloring starch syrup.

[Production Example] FIG. 1 is a flow chart showing all the steps of producing a colored starch syrup. A production example in the case of producing 1 Kg of polished rice as a raw material is as follows. 1. The brown rice of purple black rice is milled to obtain rice bran and milled rice. The yield of polished rice is about 90%, which is the same as general rice.

2. To prepare a dye solution, 10 g of rice bran was mixed with 70 m of a 7: 3 (v / v) mixture of hexane and ethanol.
Recycle extraction with 1 (socksle method) and deodorize.
At this time, unnecessary fats and oils are also removed. Since the treated rice bran is a food material, the solvent is completely distilled off. 4 g of this rice bran was added to 200 ml of 0.2% citric acid aqueous solution at 55 ° C.
Immerse for 0 hours, and easily filter with a thin filter paper to obtain an aqueous dye solution.

3. Steamed or cooked purple black rice or general glutinous rice, add warm water to make a thick porridge, adjust the temperature to 60 ° C, add 150 g of de-malted malt flour, and add 10g at 60 ° C.
Keep it warm and saccharify. This is squeezed to obtain a saccharified solution. The above aqueous solution is added to this saccharified solution, and once boiled, it is cooled. At this time, since a precipitate is formed, it is filtered with a filter paper to obtain a clear colored saccharified solution. When this is carefully concentrated while stirring at 100 ° C. or lower so as not to caramelize, a transparent reddish purple colored starch syrup is obtained. The visible light absorption vector of the dye aqueous solution and the obtained colored starch syrup are as shown in FIGS. 2 and 3.

[0018]

[Table 1]

Table 1 shows the state of adsorption and coloration of the purple black rice pigment on the solid matter (meal) and the filtrate. The low whiteness of the solid indicates that the dye is adsorbed. OD 510
High indicates that the red color is strong. Even if a dye is added during saccharification, it will be adsorbed on the lees, and the filtrate will not be colored. On the other hand, when added to the filtrate, the filtrate is well colored.
This result is the basis for deciding in which step of the starch syrup production the dye solution should be added.

FIG. 2 is a graph showing the absorption spectrum of the violet-black rice rice bran extract dye in the visible region. The violet-black rice dye extracted with an aqueous citric acid solution has a longer wavelength than a short wavelength of visible light. , It can be seen that it has a red tone. On the other hand, in neutral extraction, there is turbidity, the light transmittance is low as a whole, and the color is not vivid.

[0021] Fig. 3 is a graph showing the visible absorption spectra of the purple black rice rice bran water extract dye and the colored starch syrup, and the color tone of the produced colored starch syrup is basically similar to that of the pigment aqueous solution used. I understand.

[0022]

As described above, according to the method for producing a colored starch syrup using the purple black rice pigment of the present invention, the following effects can be obtained.

.. The pigment added to the starch syrup is extracted from the rice bran of purple black rice containing the anthocyan-based pigment, and added to the starch syrup to produce colored starch syrup.When the pigment is extracted from the rice bran of purple black, the offensive odor derived from the rice bran is removed. It is selectively removed with hexane / ethanol without any loss to the dye, and treated with an organic acid aqueous solution to obtain a reddish purple transparent dye aqueous solution, which is added to starch syrup to give a reddish reddish purple and transparent feeling. Since a certain colored starch syrup is produced, a high quality natural pigment can be obtained without any offensive odor and a high quality colored starch syrup can be produced.

[0024]. From purple bran rice bran, the offensive odor derived from rice bran is removed and treated with an organic acid aqueous solution to obtain a reddish-purple and transparent pigment aqueous solution, which is added to saccharified juice to give a reddish-reddish, transparent feeling. Since the colored starch syrup having such a property is produced, it is possible to produce a high-quality colored starch syrup with no offensive odor, good coloring efficiency, and a small amount of dye aqueous solution.

[Brief description of drawings]

FIG. 1 is a flow chart of a method for preparing a colored starch syrup using purple black rice.

FIG. 2 is a graph showing a visible region absorption spectrum of a purple black rice rice bran water extract pigment.

FIG. 3 is a graph showing absorption spectra in the visible part of purple black rice rice bran water-extracted pigment and colored starch syrup.

Claims (2)

(57) [Claims] 1. A method for producing a starch syrup by saccharifying steamed glutinous rice with malt using a starch saccharifying enzyme possessed by malt, and adding a pigment to the starch syrup to produce a colored starch syrup. Extracted from rice bran of purple black rice containing anthocyan-based pigment and added to starch syrup to produce colored starch syrup.When extracting pigment from purple rice bran, loss of offensive odor from rice bran to pigment by hexane / ethanol It is selectively removed without giving it, and treated with an organic acid aqueous solution to obtain a reddish-purple and transparent pigment aqueous solution, which is added to starch syrup to produce a reddish-purple reddish-purple colored starch syrup. A method for producing a colored starch syrup using a purple black rice pigment characterized in that 2. A reddish purple and transparent pigment aqueous solution is obtained by removing the offensive odor derived from rice bran and treating it with an organic acid aqueous solution from the purple black rice bran, and adding this to the juice after saccharification The method for producing a colored starch syrup using a purple-black rice pigment according to claim 1, wherein a colored starch syrup having a reddish purple color and transparency is produced.