JPH02298558A - Production of reddish purple pigment - Google Patents

Abstract

PURPOSE:To produce a reddish purple pigment having high quality on an industrial scale at a low cost from a fermentation liquid or distillation residue generated in the preparation of SHOCHU (low class distilled spirits) from MURASAKI-IMO (a kind of sweet potato) grown in YAMAKAWA. CONSTITUTION:A fermentation liquid generated in the preparation of SHOCHU from MURASAKI-IMO grown in YAMAKAWA or its improved variety is adjusted to a pH of <=4.0 with preferably mineral acid or organic acid and distilled. The objective pigment can be separated from the distillation residue.

Description

[Detailed description of the invention] (Industrial application field) This invention relates to food dyes.

To industrially advantageously obtain a high-grade reddish-purple pigment from the fermentation liquor and distillation residue when producing shochu using Yamakawa purple sweet potato, a variety of sweet potato, or improved varieties thereof, etc. The purpose is to

(Prior art) It has been disclosed in Japanese Patent Application Laid-Open No. 62-1998 that a reddish-purple pigment can be obtained from Yamakawa purple sweet potato, a variety of sweet potato, or its improved varieties.
It is described in 297368.

Furthermore, it is widely practiced to obtain food coloring from various pigment-containing plants. However, in addition to pigments, plants contain large amounts of impurities such as starch, protein, sugar, amino acids, and fat. In the conventional production methods such as extraction, filtration, and concentration, these impurities are mixed into the pigment, causing precipitation, off-taste, and off-odor. Methods for removing these impurities include ultrafiltration, resin treatment, reduced pressure concentration, and activated carbon treatment, but all of these methods are complicated and require special equipment and time. Activated carbon can adsorb a considerable amount of useful pigments.

(Problems to be Solved by this Invention) In the conventional extraction method for producing natural pigments, the pigment raw material is extracted as it is or after pulverization using water, ethyl alcohol, etc.
It is something that is refined. However, this method had a major industrial drawback. That is, one is the processing of the extracted lees.

The amount of lees that is several tens of times larger than that of normally obtained pigment products is waste, and the cost of processing it is enormous. The second problem is the deterioration of the quality of pigment products due to ingredients derived from raw potatoes. That is, starch, protein, sugar, etc. in the raw materials are extracted and mixed into the pigmented product in small amounts, causing precipitation over time and causing off-taste and odor.

In order to remove these impurities, complicated processing steps as described above are required.

(Another way to solve the problem) By fermenting Yamakawa purple sweet potatoes or their improved varieties as raw materials for shochu, we can remove impurities such as starch and protein.
Sugar etc. are metabolically broken down. And we were able to remove most of it. As a result, very little waste is produced during the dye manufacturing process, and the dye purification process is also very quick and simple.

With this, the invention completes achieving its purpose.

This fermentation process may be a normal shochu manufacturing process, but it is preferable to adjust i)H to 4.0 or less.
tL. The acid used for preparation is a mineral acid (e.g. sulfuric acid, hydrochloric acid,
phosphoric acid, etc.) or organic acids (for example, citric acid, lactic acid, tartaric acid, malonic acid, etc.).

Low I)H is also preferred in the distillation process, and the pH is preferably adjusted to 10 or less using a mineral acid or an organic acid.

This is to stabilize anthocyanin, a pigment component of sweet potatoes.

(Effect) The starch contained in Yamakawa purple sweet potatoes and their improved varieties is first decomposed into sugar by the amylase of Aspergillus oryzae.

The sugar is then converted to diethyl alcohol by yeast. That is, starch can be efficiently removed. or,
Other impurities such as proteins and fats are also metabolized by yeast and reduced. Furthermore, a feature of this invention is that it utilizes a shochu manufacturing process. This shochu mash contains a very large amount of citric acid derived from rice malt.

This citric acid prevents the pigment from decomposing during the fermentation process. Furthermore, by lowering I)H by adding a small amount of acid, decomposition of the pigment during the fermentation process can be further prevented. In other words, the pigment contained in Yamakawa purple sweet potatoes and their improved varieties is anthocyanin pigment, and exhibits a very bright reddish-purple color tone, but is unstable and decomposes at high I)H levels of I)H5 or higher. . Examples will be explained in detail below.

Example 1 500 kg of purple sweet potatoes (*color value 21) from Yamakawa were washed, steamed, cooled, crushed, mixed with 100 #: g of rice and mixed with the prepared primary mash and fermented for 8 days to prepare secondary mash. did. The I)H of this fermentation liquid (9306, color value 11) is 4.2
Almost no decomposition of the dye was observed. After filtering this secondary mash, it is concentrated under reduced pressure and the pigment concentrate (22,0kV
, color value 40.0). The pigment liquid thus obtained was clear and contained very little starch.

*Color value, 10% E (λmax, 1z) measured with pH 3.0 Matsuku Ilbane's buffer.

Large Example 2 Add lactic acid to the secondary mash obtained in Example 1 above to adjust the pH.
After adjusting shochu to 35%, normal shochu distillation is carried out to obtain distillation lees (
1120C, color value 0.87) was obtained. Filter this stuff,
It was concentrated to obtain a dye solution (19 kg, color value 40). The pigment liquid thus obtained was clear and contained very little starch. The quality of this dye solution was compared with that obtained by conventional dye manufacturing methods, that is, cutting, extraction, filtration, and concentration.

Table 1 Quality evaluation example 3 of dye liquid The distillation lees oki filtrate obtained in the above Example 1 was
The sugar and amino acids were washed away by adsorption with D-7 adsorption resin 404 and washing with water. Washing liquid (60a, BoDo, IA
:Vz) was about 70% of the amount of washing liquid and about 30% of BOD compared to the one obtained by conventional grinding, extraction and filtration of raw materials. Subsequently, the dye was eluted using 60% ethyl alcohol 306 to obtain a dye liquid <401, color value 134).

This was further concentrated under reduced pressure to obtain a dye solution (8.3 kq
, color value 60.0). The dye solution thus obtained showed no precipitation, off-taste, or off-odor after being left at room temperature for two months.

(Effects of the Invention) Purple sweet potatoes produced in Yamakawa or improved varieties thereof have two characteristic useful components: starch and anthocyanin pigments. The present invention not only utilizes these useful ingredients at the same time, but also contributes to improving the quality of the red-purple pigment obtained.

Claims (1)

[Scope of Claims] {1} A method for producing a reddish-purple pigment from a fermentation liquid when producing shochu using Yamakawa purple sweet potato, which is a variety of sweet potato, or its improved variety. {2} A method for producing a reddish-purple pigment from the distillation lees by adjusting the pH of the fermentation liquid according to claim 1 to 4.0 or less using a mineral acid or an organic acid, and then distilling it. .