JP2705965B2 - Manufacturing method of red-violet dye - Google Patents
Manufacturing method of red-violet dyeInfo
- Publication number
- JP2705965B2 JP2705965B2 JP1037497A JP3749789A JP2705965B2 JP 2705965 B2 JP2705965 B2 JP 2705965B2 JP 1037497 A JP1037497 A JP 1037497A JP 3749789 A JP3749789 A JP 3749789A JP 2705965 B2 JP2705965 B2 JP 2705965B2
- Authority
- JP
- Japan
- Prior art keywords
- dye
- red
- purple
- acid
- pigment
- 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.)
- Expired - Lifetime
Links
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
【発明の詳細な説明】 (産業上の利用分野) この発明は、食品用の色素に係わるものである。サツ
マイモの一品種である山川産紫芋、又は、その改良品種
等を使用して焼酎を製造するに際し、その醗酵液及び、
蒸留残液より工業的に有利に高品位の赤紫色色素を取得
することを目的とする。DETAILED DESCRIPTION OF THE INVENTION (Industrial application field) The present invention relates to a pigment for food. When producing shochu using a sweet potato cultivar, Yamakawa purple potato, or its improved varieties, its fermentation broth and
An object of the present invention is to obtain a high-grade red-purple dye industrially advantageously from a distillation residue.
(従来の技術) サツマイモの一品種である山川産紫芋、又は、その改
良品種等を原料として赤紫色色素を得る事は特開昭62−
297363に記載がある。(Prior Art) It is disclosed in Japanese Unexamined Patent Publication (Kokai) No. Sho 62-62 that a purple potato from Yamakawa, which is a variety of sweet potato, or an improved variety thereof is used as a raw material.
297363.
又、種々の色素含有植物から食用色素を得る事は広範
に実施されている。しかしながら植物体には色素以外に
澱粉、蛋白質、糖分、アミノ酸、脂肪等の不純物が大量
に含まれている。そして、通常の抽出・過・濃縮とい
った製造方法では、これらの不純物が色素の中に混入し
て、沈澱、異味、異臭の原因となっている。この不純物
を除去する方法としては、限外過、樹脂処理、減圧濃
縮、活性炭処理等の方法があるが、いずれも複雑で特殊
な設備や手間がかかる。活性炭では有用な色素まで相当
量が吸着される。Also, obtaining food colors from various pigment-containing plants has been widely practiced. However, plants contain a large amount of impurities such as starch, proteins, sugars, amino acids, and fats in addition to pigments. Then, in a normal production method such as extraction, over-concentration and concentration, these impurities are mixed in the pigment, causing precipitation, off-flavor and off-flavor. As a method of removing the impurities, there are methods such as ultrafiltration, resin treatment, vacuum concentration, and activated carbon treatment, all of which require complicated and special equipment and labor. Activated carbon adsorbs significant amounts of useful dyes.
(この発明が解決しようとする問題点) 従来の抽出法による天然色素の製造方法は、色素原料
を、そのままあるいは、粉砕後、水、エチルアルコール
等を用いて抽出・精製するものである。しかし、この方
法には、産業上大きな欠点があった。即ち、1つはその
抽出粕の処理である。通常得られる色素製品の数十倍の
粕が廃棄物となり、その処理費用は膨大なものである。
2つには、原料芋由来の成分による色素製品の品質劣化
である。即ち、原料中の澱粉、蛋白質、糖分等が抽出さ
れて色素製品に少量混入し、それらが経時的な沈澱、異
味・異臭の原因となっているのである。そして、これら
の不純物を除去するためには、上述の様な複雑な処理工
程が必要である。(Problems to be Solved by the Invention) In a conventional method for producing a natural pigment by an extraction method, a pigment raw material is extracted or purified using water, ethyl alcohol or the like as it is or after pulverization. However, this method had major industrial disadvantages. That is, one is the processing of the extracted cake. The waste which is several dozen times as large as the dye product usually obtained is waste, and the disposal cost is enormous.
The second is the deterioration of the quality of the pigment product due to the component derived from the raw material potato. That is, starch, proteins, sugars, and the like in the raw materials are extracted and mixed in a small amount into the pigment product, which causes sedimentation over time and an unpleasant taste / odor. In order to remove these impurities, the above-described complicated processing steps are required.
(問題点を解決するための手段) 山川産紫芋、又は、その改良品種等を焼酎原料として
使用して醗酵することにより、不純物である澱粉、蛋白
質、糖分等が代謝分解される。そして、その大部分を除
去する事ができた。その結果、色素製造工程中に排出さ
れる廃棄物が非常に少なくなり、色素精製工程も非常に
迅速且つ簡便となる。この事により、この発明は目的を
達し終える。(Means for Solving the Problems) Fermentation using purple sweet potato from Yamakawa or an improved variety thereof as a raw material for shochu causes metabolic degradation of starch, protein, sugar and the like as impurities. And most of them could be removed. As a result, the amount of waste discharged during the dye production process is very small, and the dye purification process is also very quick and simple. With this, the present invention has achieved its purpose.
この醗酵工程は通常の焼酎の製造工程でもよいが、好
ましくはpHを4.0以下に調製するのが望ましい。調製に
用いる酸は鉱酸(例えば、硫酸、塩酸、リン酸その
他)、又は、有機酸(例えば、クエン酸、乳酸、酒石
酸、マロン酸その他)のいずれでもよい。This fermentation step may be an ordinary shochu production step, but preferably the pH is adjusted to 4.0 or less. The acid used for the preparation may be a mineral acid (for example, sulfuric acid, hydrochloric acid, phosphoric acid or the like) or an organic acid (for example, citric acid, lactic acid, tartaric acid, malonic acid or the like).
蒸留工程においても低いpHが好ましくpH3.0以下に鉱
酸又は有機酸で調製するのがよい。これは、サツマイモ
の色素成分であるアントシアニンの安定化の為である。Also in the distillation step, a low pH is preferable, and the pH is preferably adjusted to 3.0 or less with a mineral acid or organic acid. This is for stabilizing anthocyanin which is a pigment component of sweet potato.
(作用) 山川産紫芋及びその改良品種等が含有する澱粉は、ま
ず麹菌のアミラーゼにより糖に分解される。つぎに、そ
の糖は酵母によりエチルアルコールに変えられる。即
ち、澱粉を効率的に除去する事ができる。又、その他の
不純物である蛋白質、脂肪等も酵母によって代謝され減
少する。さらに、この発明の特徴は焼酎製造工程を利用
することである。この焼酎もろみは米麹に由来する非常
に多量のクエン酸を含有している。(Action) Starch contained in Yamakawa purple potato and its improved varieties is first decomposed into sugar by the koji mold amylase. Next, the sugar is converted to ethyl alcohol by the yeast. That is, starch can be efficiently removed. In addition, other impurities such as proteins and fats are metabolized and reduced by the yeast. Further, a feature of the present invention is to utilize a shochu production process. This shochu moromi contains a very large amount of citric acid derived from rice koji.
このクエン酸が醗酵工程中の色素の分解を防止する。
さらに少量の酸添加でpHを下げる事により醗酵工程中の
色素の分解をより防止することができる。即ち、山川産
紫芋、及びその改良品種等が含有する色素は、アントシ
アニン色素であり、非常に鮮かな赤紫の色調を呈するが
pH5以上の高いpHでは不安定で分解する。以下に実施例
により詳細に説明する。This citric acid prevents the degradation of the dye during the fermentation process.
Further, by lowering the pH by adding a small amount of acid, the decomposition of the dye during the fermentation process can be further prevented. That is, the dyes contained in Yamakawa purple potato, and its improved varieties, etc., are anthocyanin dyes and exhibit a very vivid red-purple color tone.
It is unstable and decomposes at high pH above pH5. Hereinafter, the present invention will be described in detail with reference to examples.
実施例1 山川産紫芋500kg(*色価2.1)を洗浄、蒸した後冷却
・粉砕し、米100kgより調製した一次もろみと混合し8
日間醗酵を行ない二次もろみを調製した。この醗酵液
(930l、色価1.1)のpHは4.2であり色素の分解は殆ど認
めなかった。この二次もろみを過後、減圧濃縮を行な
い色素濃縮液(22.0kg、色価40.0)を得た。このように
して得た色素液は、澱粉成分が非常に少なく清澄であっ
た。Example 1 Washing, steaming, cooling and pulverizing 500 kg of purple sweet potato (* color value 2.1) from Yamakawa, and mixing with primary moromi prepared from 100 kg of rice, 8
Fermentation was performed for two days to prepare secondary moromi. The pH of this fermentation broth (930 l, color value 1.1) was 4.2, and almost no decomposition of the pigment was observed. After passing through the secondary mash, the mixture was concentrated under reduced pressure to obtain a dye concentrate (22.0 kg, color value 40.0). The dye solution thus obtained was clear with very few starch components.
*色価,10%E(λmax,1cm)pH3.0マックイルベイン
氏緩衝液で測定。* Color value, 10% E (λmax, 1cm) pH 3.0 Measured with McIlvaine buffer.
実施例2 上述の実施例1.で得られた二次もろみに乳酸を加えpH
を3.5に調製した後、通常の焼酎蒸留を行ない蒸留粕(1
120l,色価0.87)を得た。このものを過、濃縮して色
素液(19kg,色価40)を得た。このようにして得た色素
液は、澱粉成分が非常に少なく清澄であった。この色素
液を、通常の色素製造方法、即ち、裁断・抽出・過・
濃縮で得た色素と品質を比較した。Example 2 Lactic acid was added to the secondary mash obtained in Example 1 described above to adjust the pH.
Is adjusted to 3.5, and then distilled with distilled spirits (1
120 l, color value 0.87). This was excessively concentrated to obtain a dye solution (19 kg, color value 40). The dye solution thus obtained was clear with very few starch components. This dye solution is subjected to the usual dye production method, that is, cutting, extraction, excess,
The quality was compared with the dye obtained by concentration.
実施例3 上記実施例1で得た蒸留粕過液をデュオライトXAD
−7吸着樹脂40lに吸着・水洗をおこない糖分・アミノ
酸を洗い流した。水洗液(60l,BOD 0.1kg/l)は通常の
原料粉砕・抽出・過を行なったものに比較して水洗液
量で約70%、BODで約30%であった。続いて60%エチル
アルコール30lを用いて色素の溶出を行ない、色素液(4
0l,色価13.4)を得た。 Example 3 Duolite XAD was applied to the distilled cake excess obtained in Example 1 above.
The sugar and amino acids were washed out by adsorbing and washing with 40 l of -7 adsorption resin. The washing liquid (60 l, BOD 0.1 kg / l) was about 70% in washing liquid amount and about 30% in BOD as compared with the one that had been ground, extracted and passed through the usual raw materials. Subsequently, the dye was eluted using 30 liters of 60% ethyl alcohol, and the dye solution (4
0l, color value 13.4).
このものを、更に減圧下に濃縮して色素液(8.3kg,色
価60.6)を得た。此の様にして得られた色素液は2カ月
室温静置後沈澱・異味・異臭を認めなかった。This was further concentrated under reduced pressure to obtain a dye solution (8.3 kg, color value 60.6). The dye solution thus obtained did not show any precipitation, off-flavor or off-odor after standing at room temperature for 2 months.
(発明の効果) 山川産紫芋、又は、その改良品種等は、澱粉およびア
ントシアニン色素の二つの特徴的な有用成分を有してい
る。本発明は、これらの有用成分を同時に利用している
ばかりでなく、得られる赤紫色色素の品質向上にも寄与
した。(Effect of the Invention) Purple potato from Yamakawa or an improved variety thereof has two characteristic useful components of starch and anthocyanin pigment. The present invention not only utilizes these useful components at the same time, but also contributes to improving the quality of the obtained red-violet dye.
フロントページの続き (72)発明者 室井 てる予 大阪府豊中市三和町1丁目1番11号 三 栄化学工業株式会社内 審査官 関 千弥子Continued on the front page (72) Inventor Teruyo Muroi 1-1-11, Miwa-cho, Toyonaka-shi, Osaka Sanei Chemical Industry Co., Ltd. Examiner Chiyako Seki
Claims (2)
は、その改良品種等を使用して焼酎を製造するに際し、
その醗酵液から赤紫色色素を製造する方法。1. A method for producing shochu using a sweet potato cultivar, a purple sweet potato from Yamakawa, or an improved variety thereof.
A method for producing a red-purple dye from the fermentation broth.
酸又は有機酸を用いて、pHを4.0以下に調整した後に蒸
留を行ない、その蒸留粕から赤紫色色素を製造する方
法。2. A method for producing a purple-red pigment from the distilled cake by adjusting the pH to 4.0 or less using a mineral acid or an organic acid in the fermentation broth according to claim 1 and then performing distillation. .
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1037497A JP2705965B2 (en) | 1989-02-16 | 1989-02-16 | Manufacturing method of red-violet dye |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1037497A JP2705965B2 (en) | 1989-02-16 | 1989-02-16 | Manufacturing method of red-violet dye |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH02298558A JPH02298558A (en) | 1990-12-10 |
JP2705965B2 true JP2705965B2 (en) | 1998-01-28 |
Family
ID=12499162
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1037497A Expired - Lifetime JP2705965B2 (en) | 1989-02-16 | 1989-02-16 | Manufacturing method of red-violet dye |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2705965B2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6180154B1 (en) | 1999-04-28 | 2001-01-30 | The State Of Oregon Acting By And Through The State Board Of Higher Education On Behalf Of Oregon State University | Natural colorant from potato extract |
JP5083877B2 (en) * | 2007-07-28 | 2012-11-28 | 有限会社神川酒造 | Method for producing reddish purple liquor using purple potato |
CN105400231A (en) * | 2015-11-16 | 2016-03-16 | 桐乡蓝印花布厂有限公司 | Method for preparing onion vegetable dye |
-
1989
- 1989-02-16 JP JP1037497A patent/JP2705965B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH02298558A (en) | 1990-12-10 |
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