JPS6160871B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a paprika pigment composition having excellent stability against oxygen and/or light. Conventionally, paprika oleoresin, which is obtained by solvent extraction of paprika fruit or its dried product, or so-called purified paprika pigment, which is obtained by refining paprika oleoresin to increase the pigment content, are both in their original form. Alternatively, it is used as a red natural pigment in foods, drinks, medicines, etc. in the form of preparations such as emulsions, powders, and granules. These paprika pigments (in the present invention, the term encompasses paprika pigments and their containing materials ranging from paprika pigment-containing materials such as paprika oleoresin to purified pigments derived therefrom),
A natural pigment that exhibits a red color tone ranging from red to orange to yellow-orange; for example, it exhibits a red tone at a relatively high concentration in an aqueous medium, and a yellow-orange tone at a relatively low concentration, and, for example, in a dry state. Even when its content is relatively low, it usually exhibits a red to reddish-orange color tone. As is well known, paprika pigment, which is a natural pigment, is quite unstable and storage stable in the presence of oxygen and/or light, and even moisture, as seen in many natural pigments. It has the fateful trouble of being bad and fading relatively easily economically. This problem with paprika pigments is relatively serious, and fading and deterioration tends to be accelerated by dissolved oxygen (air) and light, especially in aqueous foods and beverages, such as beverages in a broad sense and foods with a high water content. Over time, the color fades and deteriorates from red to yellow-orange, and finally to almost colorless. In addition, paprika pigment preparations in the form of powder or granules also suffer from similar fading and deterioration, although the degree varies depending on drying conditions, storage conditions, etc. Regarding the case of coloring beverages other than those characterized by adding quercetin and/or its glycoside rutin to paprika pigment with paprika pigment in order to overcome the problem of fading that paprika pigment inherently has. The method for preventing fading of paprika pigment (Special Publication No. 10568/1983), and the use of the above quercetin and/or rutin in paprika pigment drinks.
A method for preventing fading of paprika-colored beverages (Japanese Patent Publication No. 31947/1983) is known, which is characterized in that paprika is added in an amount to achieve a concentration of 600 ppm or less. Quercetin and/or rutin aqueous solution exhibits a green to green yellow color, but in the latter proposal above,
It is stated that at a concentration of 250 ppm, it exhibits a very slight green to green yellow color. Another known proposal is to add a browning reaction product of sugar and amino acids to pigments produced by microorganisms belonging to the genus Monascus, such as Monascus anchora and Monascus purpureus, in order to prevent the pigments from deteriorating. (Unexamined Japanese Patent Publication 1973-
180428). This proposal specifically discloses only the pigment produced by the above-mentioned microorganism, and of course makes no mention of the effect of the browning reaction product on other pigments. For example, vitamin C has a stabilizing effect on β-carotene pigment, but vitamin C has no usable stabilizing effect on paprika pigment; Since the stabilizing effects of the same compound on pigments are usually different and unpredictable, it is reasonable that the above proposal discloses the deterioration prevention effect of the browning reaction product only for the microorganism-produced pigments. That's true. The present inventors conducted research to develop a paprika pigment composition that does not change the hue of paprika pigments and has excellent stability. As a result, at least one type of carrot organic solvent extract (hereinafter sometimes abbreviated as carrot extract) selected from monosaccharides and disaccharides is effective against fading of paprika pigment in the presence of oxygen and/or light. In the coexistence of a browning reaction product of a saccharide and/or a browning reaction product of the saccharide and an amino acid,
It was discovered that it exhibits an excellent anti-fading effect. Although it is known that the carotenoid pigments contained in carrot extract tend to discolor in the presence of oxygen and/or light, paprika pigments are excellently stabilized under the coexistence conditions of the three above. It was found that the effect of Carrot extract contains many types of ingredients, so it is not yet clear what the stabilizing active ingredient is, but at least one component of carrot extract, β-carotene, is known.
It was found that the paprika pigment clearly has an anti-fading effect. However, when we added synthetic β-carotene in the same amount as the β-carotene in carrot extract to paprika pigment and examined its anti-fading effect, carrot extract showed much better results. Ta. Therefore, it is clear that active ingredients other than β-carotene are present in the carrot extract as ingredients that help prevent fading of paprika pigment. In addition, the same inventors have already proposed that browning reaction products of sugars and/or browning reaction products of sugars and amino acids have an effective effect on preventing fading of paprika pigments [JP-A-56-1996] 41259
No. (Patent Application No. 54-115120)]. Furthermore, the present inventors used a browning reaction product of an organic solvent extract of carrot and at least one saccharide selected from monosaccharides and disaccharides and/or a browning reaction product of the saccharide and an amino acid as paprika pigment. It has been discovered that when these pigments are co-existed with each other, a paprika pigment composition exhibits a surprising synergistic effect and has excellent stability compared to when each of them coexists alone. Therefore, an object of the present invention is to provide a paprika pigment composition with excellent stability. The highly stable paprika pigment composition of the present invention is a browning reaction product of a paprika pigment, an organic solvent extract of carrot, and at least one saccharide selected from monosaccharides and disaccharides, and/or a browning reaction product of the saccharide and an amino acid. Contains a browning reaction product with as an active ingredient. The paprika color used in the composition may be either paprika oleoresin or purified paprika color. As is well known, paprika oleoresin is produced by adding an organic solvent such as acetone, n-pentane, n-hexane, methylene chloride, or ethylene dichloride to a dried and crushed paprika fruit, and then extracting the resulting product. It can be obtained by separating the phases and distilling off the organic solvent under normal pressure to reduced pressure. Examples of purified paprika pigments include paprika oleoresin-treated products obtained by removing the flavor components of paprika by solvent extraction or steam distillation of paprika oleoresin.
If solvent extraction is employed, paprika oleoresin can be extracted with lower aliphatic alcohols, such as _C1 - _C3 aliphatic alcohols such as methanol, ethanol, n-propyl alcohol, isopropyl alcohol. Preferably ethanol can be used. These aliphatic alcohols can also be used in a hydrous system, for example in a water content of about 1 to about 30% by weight. Various extraction operations and extraction conditions can be selected, but for example, about 0.5 to about 20 times the weight of aliphatic alcohol is added to paprika oleoresin, and the mixture is heated at room temperature or the boiling point temperature of the lower aliphatic alcohol used for about 5 minutes to about
This can be done by stirring for 10 hours. After performing the extraction operation in this manner, the alcohol phase and the paprika pigment-containing phase can be separated, for example, by allowing the mixture to stand still. Centrifugation or other liquid-liquid separation means may also be used. If necessary,
Furthermore, the paprika odor of the paprika pigment-containing phase can be further sufficiently removed by adding an aliphatic alcohol to the separated paprika pigment-containing phase and repeating the same operation. Further, when a steam distillation means is employed, pressurized or reduced pressure conditions may be employed in addition to atmospheric pressure conditions. Furthermore, as a purified paprika pigment, paprika oleoresin is extracted with a lower aliphatic alcohol or its water content, and the paprika pigment-containing phase separated from the alcohol layer (paprika flavor component-containing phase) is treated with an alkali, and then the pH of the system is adjusted. Adjust to the acidic side and
A paprika pigment obtained by treating a pH-controlled system with a forming agent that can convert fatty acids contained in the system into poorly water-soluble or insoluble salts and extracting the resulting treated product with an organic solvent. Its use is recommended. In a preferred embodiment of the paprika pigment used in the present invention, the paprika pigment-containing phase obtained as described above is treated with an alkali. Examples of the alkali used in this treatment include potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate, sodium alcoholate, potassium alcoholate, and combinations thereof. The paprika pigment-containing phase may be used as it is, or it may be used after distilling off the alcohol that may be contained in a small amount.
Further, the alkali may be added in a solid state, or in the form of water, alcohol, or a mixed solution thereof. It is preferable to adopt alkaline conditions such that the alkaline concentration in the alkaline treatment system is about 5% to about 30%. The above alkali treatment operation and alkali treatment conditions may be selected as appropriate. For example, add about 0.5 to about 5 times the weight of an aqueous sodium hydroxide solution (for a concentration of about 20%) to the paprika pigment-containing phase to give a solution of about 50 to about 100%.
This can be carried out by stirring at a temperature of about 30 minutes to about 12 hours. After the alkali treatment, the pH of the treatment system is adjusted to the acidic side, preferably about 4 to about 6.5.
Examples of PH regulators include inorganic or organic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, lactic acid, and citric acid. Through this PH adjustment treatment after the alkali treatment, the fatty acids contained in the paprika pigment-containing phase were
The water-soluble alkali salt form is once converted into free fatty acids. This PH-adjusted system is then treated with a salt-forming agent capable of converting the fats contained in the system into poorly water-soluble to insoluble salts. By this treatment, fatty acids that have been once converted into free fatty acids are converted into their sparingly water-soluble or insoluble salts. This salt formation treatment can be performed, for example, under the following operations and conditions. For example, about 0.2 to about 3 of the amount of raw material oleoresin used in the PH-adjusted product
This can be done by gradually adding twice the weight of the salt former. The reaction can be carried out at room temperature, and if desired, cooling or heating conditions can be employed, such as temperatures of 0 to about 100°C. Preferred examples of such salt forming agents include alkaline earth metal hydroxides such as calcium hydroxide, magnesium hydroxide, and pallium hydroxide. In addition, hydroxides of other metals such as Al, Fe, Zn, and Cu can also be used. The solid phase of the system thus treated with the salt forming agent is collected by solid-liquid separation means such as filtration or centrifugation, and
If desired, after washing with water, dehydration, etc., extraction with an organic solvent can be performed. As described above, the solid phase subjected to the pH adjustment treatment and the salt formation treatment is much easier to perform organic solvent extraction than the soap-like solid phase proposed in the past, and has excellent extraction efficiency. There is. As the solvent used for this extraction, a wide variety of organic solvents can be used since triglycerides that interfere with smooth and efficient dye extraction are sufficiently removed. Examples of such organic solvents include ketones such as acetone and methyl ethyl ketone; esters such as methyl acetate and ethyl acetate; alcohols such as methanol, ethanol, and isopropanol;
-Pentane, iso-pentane, cyclohexane,
Examples include hydrocarbons such as n-hexane, benzene, and toluene; halogenated hydrocarbons such as methylene chloride, ethylene dichloride, carbon tetrachloride, and chloroform; ethers such as diethyl ether and isopropyl ether; and arbitrary mixtures thereof. can do. The extraction operation and extraction conditions can be selected as appropriate. For example, about 0.5 to about 20 times the weight of an organic solvent is added to the obtained solid phase and the mixture is heated at room temperature to the boiling point of the solvent used for about 15 minutes to about 15 minutes. This can be done by extracting the temporal pigment component. The extraction can be carried out by flowing the organic solvent down through the solid phase formed into a column. After the organic solvent extraction operation, the organic solvent phase (paprika pigment-containing phase) and solid residue are separated, and the organic solvent phase is further distilled under atmospheric pressure or reduced pressure to remove the solvent. Paprika pigments with approximately 600,000 color variations can be obtained. In addition, the carrot extract used in the present invention is
There is no particular limitation on the variety, and it can be obtained by extracting fresh carrots, dried carrots, fresh carrot juice, juice residue, etc. with an organic solvent. Examples of organic solvents include acetone, ketones such as methyl ethyl ketone, esters such as methyl acetate and ethyl acetate, n-pentane, isopentane,
Examples include hydrocarbons such as cyclohexane, n-hexane, benzene and toluene, halogenated hydrocarbons such as methylene chloride and ethylene dichloride, ethers such as diethyl ether and isopropyl ether, and arbitrary mixtures thereof. Although there are no particular restrictions on the extraction temperature and time, for example, extraction can be carried out at room temperature to the boiling point temperature of the solvent used for about 5 minutes to about 150 hours. A carrot extract can be obtained by distilling the extract under normal pressure to reduced pressure to completely remove the solvent. Furthermore, examples of the saccharide used in the browning reaction product of at least one saccharide selected from monosaccharides and disaccharides and/or the saccharide and amino acids used in the present invention include, for example, glucose, fructose, xylose, and caractose. , mannose,
Preferred examples include monosaccharides such as rhamnose, glucuronic acid, arabinose, etc.; disaccharides such as sucrose, lactose, maltose, etc.; invert sugars obtained by enzymatic hydrolysis of sucrose, and mixtures of at least two thereof. can. Among these, it is more preferable to use glucose, fructose, sucrose, and xylose. In addition to at least one type of saccharide selected from monosaccharides and disaccharides as the main component, it may contain trisaccharides and other oligosaccharides as subcomponents. In addition, examples of amino acids include glycine, L-
Alanine, L-isoleucine, L-valine, L-
Lysine, L-glutamic acid, L-aspartic acid, L-glutamine, L-asparagine, L-proline, L-arginine, L-tryptophan,
Preferred examples include amino acids selected from the group consisting of L-histidine, L-cystine, salts thereof, and mixtures of at least two thereof.
It does not need to be an optically active substance and can be used in the same way. Among these, glycine, alanine,
More preferred are amino acids selected from the group consisting of valine, lysine, glutamic acid, aspartic acid, proline, arginine, histidine, salts thereof, and mixtures of at least two thereof. Reaction conditions can be appropriately selected depending on the type of saccharide used, the type of amino acid, the type of combination thereof, the state of the reaction system, etc. For example, when carrying out a browning reaction in the molten state, for example, at a temperature of about 120°C to about 200°C, about 0.5
This can be done by heating for 5 hours to about 5 hours. For example, when carrying out the browning reaction in a solution state, it can be carried out by heating a saccharide solution of about 0.1 to about 90% by weight to a temperature of about 80°C to about 160°C for about 0.5 to about 48 hours. can. As a solvent for dissolving and dispersing sugars, water and/or polyhydric alcohols such as propylene glycol and glycerin can be used. Further, in addition to sugars, a caramelization catalyst such as ammonia, ammonium sulfite, sulfuric acid, hydrochloric acid, sodium hydroxide, or sodium carbonate may be present in the presence of this reaction. In addition, in the case of a browning reaction between sugars and amino acids, for example, in embodiments in which the reaction is carried out in a molten state, only the sugars are heated in advance at about 120°C to
After heating and melting at a temperature of about 200°C for about 0.5 to about 2 hours, the amino acid is added, and then heated to about 120°C.
This can be carried out by heating at a temperature of about 200° C. for about 0.5 hours to about 5 hours. For example, when carrying out the reaction in an aqueous solution state, it is not necessary to particularly limit the pH of the system, but it is preferable to use an alkaline solution with a pH of about 8 to about 13.
It is best to adjust the PH conditions. Particularly when using parin, daltamic acid, or aspartic acid as amino acids, it is preferable to adjust the PH conditions to increase the solubility of the amino acids.
It helps to speed up the reaction rate and obtain a high yield of browning reaction product in a shortened reaction time. Examples of regulators used for such pH regulation include potassium hydroxide, sodium hydroxide, potassium carbonate, sodium carbonate, sodium hydrogen carbonate,
Examples include ammonia. Further, the molar ratio of the reaction between sugars and amino acids can be selected as appropriate, but it is common to perform the reaction at approximately equimolar ratios. For reactions in solution, a solution of a mixture of sugars and amino acids of about 0.1 to about 90 percent by weight is typically added to about 80 percent by weight.
C. to about 160.degree. C. for about 0.5 hours to about 48 hours to obtain the desired browning reaction product. As a solvent during the reaction, water and/or polyhydric alcohols such as propylene glycol and glycerin can be used. The mixing ratio of the paprika pigment and carrot extract used in the present invention varies depending on the color value of the paprika pigment, but is in the range of 1:0.005 to 0.001:1, preferably 1:0.01 to 0.01:1. be able to. In addition, at least one saccharide selected from monosaccharides and disaccharides and/or a browning reaction product of the saccharide and amino acids is 0.01 to 150 times the weight of the mixture of paprika pigment and carrot extract,
Preferably, it can be used in a range of 0.1 to 50 times the weight. The paprika pigment composition according to the present invention is produced by a browning reaction between the paprika pigment and carrot extract obtained as described above, at least one saccharide selected from monosaccharides and disaccharides, and/or the saccharide and amino acids. Although the composition can be obtained by mixing the ingredients, it is preferable to form the composition into an emulsion or powder form. For example, after emulsifying a mixture of paprika color and carrot extract with an aqueous solution of a surfactant and/or protective colloid by a conventional method, or before emulsifying, at least one saccharide selected from monosaccharides and disaccharides and/or the saccharide is added. An emulsified paprika pigment composition can be obtained by adding a browning reaction product between In addition, in addition to the mixture of paprika color and carrot extract, fragrances such as orange oil, grapefruit oil, essential oils such as simonene, animal and vegetable fats and oils, natural resins, vitamins, polyhydric alcohols, sucrose acetate hexane, etc. After adding isobutyrate (SAIB), etc., it can be emulsified in the same way. As the surfactant used in the present invention, nonionic surfactants such as sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, propylene glycol fatty acid ester, glycerin fatty acid ester, etc. are preferably used. Furthermore, anionic surfactants, cationic surfactants, amphoteric surfactants, etc. can also be used. The amount of these surfactants used is, for example, about 0.5 to about 150% by weight, based on the total weight of paprika pigment and carrot extract.
More preferably, the amount used is in the range of about 1 to about 70% by weight. Specific examples of protective colloids include natural gums such as gum arabic, xanthan gum, guar gum, locust bean gum, and gum tragacanth;
Examples include polysaccharides such as dextrin and cyclodextrin; proteins such as gelatin and casein; and the like. These protective colloids are usually used in the form of an aqueous solution, and the concentration may be any concentration that does not cause any inconvenience to the type of protective colloid used and the drying process, but for example, from about 0.05 to about
An example is a concentration range of 50% (by weight). The amount of the protective colloid-containing aqueous system to be used can be arbitrarily selected depending on the type of protective colloid, but for example, approximately 1% of the total weight of paprika pigment and carrot extract is used.
The amount used is approximately 50 times the weight. These surfactants and protective colloids may be used alone or in combination of two or more. The aqueous system may further contain polyhydric alcohols such as sorbitol, glycerin, propylene glycol. Moreover, the paprika pigment composition of the present invention can be made into a powder by drying the above-mentioned emulsion by drying means such as spray drying, vacuum drying, and freeze drying. Furthermore, it is also possible to make the emulsion or powder of the composition into granules or granules using a granulator or a granulator. The highly stable paprika color composition of the present invention can be used, for example, in beverages such as non-fruit juice drinks, fruit juice-containing drinks, lactic acid bacteria drinks, milk drinks, and powder drinks, ice creams, frozen desserts such as sherbet, puddings, jellies, and yogurts. It is useful for coloring dessert foods such as, confectionery such as drops and candy, seafood, processed vegetables, health pharmaceuticals, and cosmetics such as soap, detergent, and shampoo. Hereinafter, several examples of the paprika pigment composition of the present invention with excellent stability will be illustrated by way of Examples. Reference Example 1 (Manufacture of paprika pigment) 1 kg of paprika oleoresin and 10 parts of 85% ethanol
Kg and stirred at 60°C for 1 hour. After standing still, the paprika pigment-containing phase is separated, and 5 kg of 85% ethanol is added thereto, followed by stirring at 60°C for 30 minutes. Add 2 kg of a 20% sodium hydroxide ethanol solution to the similarly separated paprika pigment-containing phase, and heat and stir at 70°C for 5 hours. After cooling, add 10% hydrochloric acid solution to adjust the pH.
After adjusting to 6.5, gradually add 500g of calcium hydroxide. Then, it was centrifuged to obtain 2.7 kg of solid material.
After drying this solid under reduced pressure to remove the water content, 5 kg of acetone is added thereto and stirred at 50° C. for 2 hours to extract the pigment component. Separate the solvent phase;
This was distilled under reduced pressure to remove acetone, yielding 248 g of odorless paprika pigment (color value 400,000). Reference Example 2 (Manufacture of paprika pigment) 2 kg of 90% ethanol solution was added to 500 g of paprika oleoresin and stirred at 45°C for 3 hours. After cooling, the paprika pigment-containing phase is separated by standing and distilled under reduced pressure at 60-65℃ to remove the ethanol contained in it, producing 470 g of odorless paprika pigment.
(color value 110000). Reference Example 3 (Manufacture of Carrot Extract) After pulverizing 10 kg of commercially available carrots, the green juice and solid content were separated using a press to obtain 7 kg of green juice and 3 kg of solid matter. After adding 3 kg of solid matter to 6 kg of hexane and extracting under reflux conditions for 3 hours, solid-liquid separation is carried out. To the solid matter, 6 kg of hexane is further added and extraction is similarly carried out under reflux conditions for 3 hours. The hexane of the obtained extract was collected, and 10 g of carrot extract (color value) was collected.
88000). Reference Example 4 (Manufacture of Carrot Extract) Add 5 kg of acetone to 1 kg of dried carrot extract, extract under reflux conditions for 1 hour, perform solid solution separation, add 3 kg of acetone to the solid, and add 1 kg of acetone under reflux conditions.
Time extracted. The obtained extracts were combined to recover acetone, and 13 g of carrot extract was obtained. Reference Example 5 (Production of browning reaction product of sugars) A sugar mixture consisting of 100 g of sucrose, 50 g of glucose, and 50 g of fructose was adjusted to pH 3.5 with sulfuric acid, heated, and the heating temperature was gradually increased to Melt and hold at 160 °C for 30 minutes.
After that, when the temperature was further increased to 180℃, the water
Add 200g and cool quickly. The resulting solution of the browning reaction product was neutralized with soda ash and then allowed to stand to obtain a reddish-brown liquid. Reference Example 6 Production of browning reaction product between sugars and amino acids) Add 200 g of water to a sugar-amino acid mixture consisting of 90 g of glucose, 75 g of xylose, 105 g of L-glutamic acid, and 36 g of L-valine, and stir the mixture with sodium hydroxide. Adjust the PH to 11. this mixture
After heating the reaction at 100℃ for 6 hours, the absorbance at O.D430mμ of the spectrophotometer was measured after cooling.
250 browning reaction products were obtained. Reference example 7 Syuucrose 90g, fructose 90g, L-
A mixture of 68 g of alanine, 300 g of glycerin, and 200 g of water was brought to a pH of 9.5 with soda carbonate.
Adjust to. This mixture was heated at 115°C for 3 hours, cooled, and measured at OD430mμ on a spectrophotometer.
A browning reaction product with an absorbance of 380 was obtained. Reference example 8 Syuucrose 20g, glucose 40g, L-lysine 35g, L-proline 5g, L-arginine 5
200 g of water and 200 g of glycerin are added to the sugar-amino acid mixture consisting of g, and the pH of the mixture is adjusted to 9 with potassium hydroxide. This mixture was reacted by heating at 110° C. for 4 hours, cooled, and then filtered to obtain a browned reaction product having an absorbance of 220 at OD480 mμ. Reference example 9 Glucose 300g, fructose 100g, glycine 150g, L-sodium aspartate 20g,
1000 g of water was added to a sugar-amino acid mixture consisting of 30 g of L-histidine, and the pH of the mixture was adjusted to 10 using sodium hydroxide. This mixture was reacted by heating at 100°C for 4 hours, then cooled and filtered to obtain a browning reaction product having an absorbance of 200 at OD430mμ on a spectrophotometer. Comparative Example 1 95 parts of a 30% gum arabic aqueous solution was added to a heated mixture of 3 parts of the paprika pigment (Color Pariyu 400000) produced in Reference Example 1 and 2 parts of coconut oil, and emulsified with an emulsifier to obtain the paprika pigment composition. I got something. Comparative Example 2 0.2 parts of deodorized paprika dye obtained in Reference Example 2,
Mixed oil of 0.1 part orange oil and 0.7 part refined coconut oil
60 parts of a 35% aqueous gum arabic solution and 40 parts of propylene glycol were mixed and emulsified to prepare a paprika pigment emulsion. Example 1 3 parts of the paprika color produced in Reference Example 1, 0.3 parts of the carrot extract produced in Reference Example 3, and 1.7 parts of coconut oil were heated and mixed with 90% of a 30% gum arabic aqueous solution.
1 part, and 5 parts of the browning reaction product of sugars and amino acids produced in Reference Example 6 were added and emulsified using an emulsifier to obtain a paprika pigment composition with excellent stability. Example 2 160 parts of a 35% gum arabic aqueous solution was added to a heated mixture of 6 parts of paprika color produced in Reference Example 1, 2 parts of carrot extract produced in Reference Example 3, 1 part of SAIB, and 1 part of coconut oil to emulsify. Then, add 20 parts of the browning reaction product of sugars and amino acids produced in Reference Example 6, and water.
10 parts were added to the above emulsion and mixed and stirred to obtain a paprika pigment composition with excellent stability. Example 3 1 g of each paprika color composition obtained in Example 1, Example 2, and Comparative Example 1 was mixed with 110 g of sugar,
Mix 20g of Satsuma mandarin 1/5 concentrated fruit juice, 2g of citric acid, and 1ml of orange essence, dilute the mixture to 1 with water and heat sterilize it at 90℃ for 15 minutes.
A sample for sunlight irradiation test was prepared by hot filling a 200 ml colorless transparent glass bottle. Immediately after cooling, each bottle was opened and the L, a, and b values were measured using a color difference meter (Nippon Denshoku Kogyo Model ND-101D). The remaining sample was exposed to direct sunlight for 4 days (the amount of irradiation light measured by an integrated light meter (Suga Test Instruments Model PH-51-T) was 1980 Langley (cal/cm ² )). The samples after sunlight irradiation were measured again using a color difference meter, and the color difference △E of each sample before and after sunlight irradiation was measured.
was calculated. The results are shown in Table 1.

[Table] As is clear from the results in Table 1, those using the paprika pigment compositions of Examples 1 and 2 still maintained an orange-red color, and Comparative Example 1 without additives turned pale yellow. It has faded. Example 4 A 35% gum arabic aqueous solution was added to a mixed oil of 0.15 part of paprika color obtained in Reference Example 2, 0.05 part of carrot extract obtained in Reference Example 4, and 0.1 part of orange oil.
1 part, 25 parts of propylene glycol, and 15 parts of the saccharide browning reaction product obtained in Reference Example 5 were added and emulsified to obtain a paprika pigment composition. Examples 5 to 7 In Example 4, instead of the browning reaction product of sugars obtained in Reference Example 5, the same amount of the browning reaction product of sugars and amino acids obtained in Reference Example 7 was added (Example 5), the same method as Example 4 except that the reaction product obtained in Reference Example 8 was added (Example 6), and the reaction product obtained in Reference Example 9 was added (Example 7). Thus, each paprika pigment composition was prepared. Example 8 Each of the paprika pigment compositions obtained in Examples 4 to 7 and Comparative Example 2 was added at 0.1% to a sugar solution with a pH of 3.0 and a Brix of 12.
A colored syrup was prepared, and a 4-day sunlight irradiation test was conducted in the same manner as in Example 3. The results are shown in Table 2.

[Table] As is clear from the results in Table 2, Examples 4 to 7 of the present invention, in which the browning reaction product of carrot extract and saccharides or saccharides and amino acids was added, maintained a preferable orange-red color. However, in Comparative Example 2 without additives, the color faded to pale yellow.

Claims (1)

[Claims] 1. A browning reaction product of paprika pigment and an organic solvent extract of carrot and at least one saccharide selected from monosaccharides and disaccharides and/or a browning reaction product of the saccharide and amino acids. A highly stable paprika pigment composition characterized by containing. 2. The amino acids are selected from the group consisting of glycine, alanine, valine, lysine, glutamic acid, aspartic acid, proline, arginine, histidine, salts thereof, and mixtures of at least two of these. The paprika pigment composition according to claim 1.