U.S. patent application number 10/410208 was filed with the patent office on 2003-11-20 for anti-fading agent.
This patent application is currently assigned to SAN-EI GEN F.F.I., INC. Invention is credited to Emura, Kazuhiro, Higashimura, Yutaka, Koda, Takatoshi, Kuze, Noriko, Shirai, Junko.
Application Number | 20030215550 10/410208 |
Document ID | / |
Family ID | 18592385 |
Filed Date | 2003-11-20 |
United States Patent
Application |
20030215550 |
Kind Code |
A1 |
Higashimura, Yutaka ; et
al. |
November 20, 2003 |
Anti-fading agent
Abstract
The present invention provide an anti-fading agent for a
pigment, characterized by comprising as active ingredients at least
one oligosaccharide selected from the group consisting of
nigerooligosaccharide, maltooligosaccharide and panose, when so
required, in addition of an antioxidant. The anti-fading agent of
the invention can advantageously inhibit fading in colors
(including fading in colors by light irradiation and heat
treatment) of natural pigments such as anthocyanin-based pigments,
flavonoid-based pigments, carotenoid-based pigments and the like,
and is useful for colored beverage and food products,
pharmaceutical drugs, cosmetics and the like with which the fading
in colors may be a problem.
Inventors: |
Higashimura, Yutaka;
(Toyonaka-shi, JP) ; Emura, Kazuhiro;
(Toyonaka-shi, JP) ; Kuze, Noriko; (Toyonaka-shi,
JP) ; Shirai, Junko; (Toyonaka-shi, JP) ;
Koda, Takatoshi; (Toyonaka-shi, JP) |
Correspondence
Address: |
SUGHRUE MION, PLLC
2100 Pennsylvania Avenue, NW
Washington
DC
20037-3213
US
|
Assignee: |
SAN-EI GEN F.F.I., INC
|
Family ID: |
18592385 |
Appl. No.: |
10/410208 |
Filed: |
April 10, 2003 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10410208 |
Apr 10, 2003 |
|
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09594736 |
Jun 16, 2000 |
|
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6572906 |
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Current U.S.
Class: |
426/262 |
Current CPC
Class: |
A23L 27/60 20160801;
A23V 2002/00 20130101; A61K 47/26 20130101; A23L 5/43 20160801;
A23L 5/00 20160801; A23L 9/00 20160801; A23V 2002/00 20130101; A61K
9/0095 20130101; A23L 2/58 20130101; A23L 21/00 20160801; A23L 5/44
20160801; C09B 61/00 20130101; A23L 29/30 20160801; A23L 33/105
20160801; A23V 2200/044 20130101; A23V 2250/606 20130101; A23V
2250/032 20130101; A23L 5/41 20160801; A23L 29/231 20160801; A23V
2200/048 20130101 |
Class at
Publication: |
426/262 |
International
Class: |
A23L 001/27 |
Foreign Application Data
Date |
Code |
Application Number |
Mar 16, 2000 |
JP |
2000-74306 |
Claims
1. An anti-fading agent for a pigment comprising as an active
ingredient at least one oligosaccharide selected from the group
consisting of nigerooligosaccharide, maltooligosaccharide and
panose.
2. The anti-fading agent for a pigment according to claim 1, which
comprises an antioxidant in addition to the oligosaccharide.
3. The anti-fading agent for a pigment according to claim 1 or 2,
wherein the pigment is a natural pigments.
4. The anti-fading agent for a pigment a according to claim 1 or 2,
wherein the pigment is at least one natural pigment selected from
the group consisting of quinoid-based pigments, anthocyanin-bases
pigments, flavonoid-based pigments, azaphilone-based pigments,
betacyanin-based pigments, Gardenia Blue pigment and Gardenia Red
pigment.
5. The anti-fading agent for a pigment according to claim 3,
wherein the pigment is an anthocyanin pigment.
6. The anti-fading agent for a pigment according to claim 3,
wherein the pigment is a carotenoid-based pigment or a
flavonoid-based pigment.
7. The anti-fading agent for a pigment according to claim 2,
wherein the antioxidant is at least one antioxidant selected from
the group consisting of a Chinese bayberry extract, rutin extract,
coffee bean extract, rosemary extract, enzymatically modified rutin
and enzymatically modified isoquercitrin.
8. A pigment-containing colored substance which comprises the
anti-fading agent according to claim 1 or 2, wherein fading in
color is suppressed.
9. The pigment-containing colored substance according to claim 8,
wherein the colored substance is a beverage and food products.
10. The pigment-containing colored substance according to claim 8,
wherein the pigment is a natural pigment.
11. The pigment-containing colored substance according to claim 8,
wherein the pigment is at least one natural pigment selected from
the group consisting of quinoid-based pigments, anthocyanin-based
pigments, flavonoid-based pigments, azaphilone-based pigments,
betacyanin-based pigments, Gardenia Blue pigment and Gardenia Red
pigment.
12. The pigment-containing colored substance according to claim 8,
wherein the pigment is an anthocyanin-based pigment.
13. The pigment-containing colored substance according to claim 8,
wherein the pigment is a carotenoid-based pigment or a
flavonoid-based pigment.
14. The pigment-containing colored substance according to claim 8
suppressed in fading in colors, wherein a content of the
anti-fading agent is at least 0.1 parts by weight calculated as an
oligosaccharide content.
15. The pigment-containing colored substance suppressed in fading
in colors according to claim 8, which comprises the antioxidant in
a proportion of 0.5-100 parts by weight to 100 parts by weight of
the oligosaccharide content.
16. The pigment-containing colored substance suppressed in fading
in colors according to claim 8, wherein the antioxidant is at least
one antioxidant selected from the group consisting of a Chinese
bayberry extract, rutin extract, coffee bean extract, rosemary
extract, enzymatically modified rutin and enzymatically modified
isoquercitrin.
17. A method for inhibiting fading in color of a pigment,
comprising adding at least one oligosaccharide selected from the
group consisting of nigerooligosaccharide, maltooligosaccharide and
panose, or an oligosaccharide and an antioxidant to the
pigment.
18. The method for inhibiting fading in color of a pigment
according to claim 17, wherein the pigment is a natural
pigment.
19. The method for inhibiting fading in color of a pigment
according to claim 17, wherein the pigment is at least one natural
pigment selected from the group consisting of quinoid-based
pigments, anthocyanin-based pigment, flavonoid-based pigments,
azaphilone-based pigments, betacyanin-based pigments, Gardenia Blue
pigment and Gardenia Red pigment.
20. The method for inhibiting fading in color of a pigment
according to claim 17, wherein the fading in color of the pigment
occurs due to a light irradiation.
21. The method for inhibiting fading in color of a pigment
according to claim 17, wherein the fading in color of the pigment
occurs due to a heat treatment.
Description
TECHNICAL FIELD
[0001] The present invention relates to an anti-fading agent. More
specifically, the present invention relates to a anti-fading agent
capable of advantageously inhibiting fading in colors of pigments
caused by light, heat or the like, by comprising a specific
oligosaccharide as an active ingredient. Further, the present
invention relates to beverage and food products that are
significantly suppressed in fading in colors by containing the
anti-fading agent.
BACKGROUND ART
[0002] Conventionally, various synthetic pigments and natural
pigments are used for coloring beverage and food products. In
recent years, the natural pigments have been widely used,
especially since safety of the synthetic pigments was called into
question.
[0003] However, the natural pigments are comparatively unstable and
tend to fade or change in colors with time as being affected by
light; oxygen, heat and the like. Therefore the products such as
beverage and food products, cosmetics and medicines by the natural
pigments have problems that their commercial values would be
reduced remarkably by suffering from the fading or change in
colors. Since beverages bottled in clear container such as PET
bottles are prevailed and products reduced in degree of coloring
are preferred particularly in recent days, there is a demand for
immediately developing a method for advantageously suppressing or
preventing the pigments from fading in colors.
DISCLOSURE OF THE INVENTION
[0004] An object of the present invention is to provide an
anti-fading agent capable of advantageously suppressing fading in
colors of pigments. Another object of the present invention is to
provide an anti-fading agent effective against fading in colors
caused particularly by heat and light.
[0005] Another object of the invention is to provide colored
beverage and food products which are significantly suppressed in
fading in colors of pigments by containing the anti-fading
agent.
[0006] Note that the word "fading in colors" used herein includes
reduction in coloring strength (of the degree of coloring) and
change in colors of pigments.
[0007] The inventors have carried out an extensive research to
achieve the above objects, and found specific oligosaccharides such
as nigerooligosaccharide, maltooligosaccharide and panose exert an
excellent suppressing or inhibitory action on fading in colors of
various pigments, especially of natural pigments. The inventors
have studied further based on the findings and succeeded in
improving the above-described anti-fading action of the
oligosaccharides by using them together with an antioxidant, to
thereby accomplish the present invention.
[0008] The present invention provides an anti-fading agent for
pigments, comprising at least one oligosaccharide selected from the
group consisting of nigerooligosaccharide, maltooligosaccharide and
panose as an active ingredient.
[0009] Further, the present invention provides an anti-fading agent
for pigments, comprising at least one oligosaccharide selected from
the group consisting of nigerooligosaccharide, maltooligosaccharide
and panose and an antioxidant as active ingredients.
[0010] In addition, in the anti-fading agent of the present
invention, the following embodiments may be included.
[0011] (1) An anti-fading agent for a pigment wherein the pigment
is a natural pigment.
[0012] (2) An anti-fading agent for a pigment wherein the pigment
is at least one natural pigment selected from the group consisting
of quinoid-based pigments, anthocyanin-based pigments,
flavonoid-based pigments, azaphilone-based pigments,
betacyanin-based pigments, Gardenia blue pigment and Gardenia red
pigment.
[0013] (3) An anti-fading agent for a pigment, wherein the pigment
is an anthocyanin-based pigment.
[0014] (4) An anti-fading agent for a pigment, wherein the pigment
is a carotinoid-based pigment or a flavonoid-based pigment.
[0015] (5) An anti-fading agent for a pigment, which comprises at
least one antioxidant selected from the group consisting of Chinese
bayberry extract, rutin extract, coffee bean extract, rosemary
extract, enzymatically modified rutin and enzymatically modified
isoquercitrin.
[0016] Further, the present invention provides a pigment-containing
colored substance which is suppressed in fading in colors by
containing above-described anti-fading agent comprising the
oligosaccharide or the oligosaccharide and antioxidant as active
ingredients. The following embodiments may be included in the
pigment-containing colored substance.
[0017] (a) A pigment-containing colored substance, wherein the
colored substance is a beverage and food product.
[0018] (b) A pigment-containing colored substance, wherein the
pigment is a natural pigment.
[0019] (c) A pigment-containing colored substance, wherein the
pigment is at least one natural pigment selected from the group
consisting of quinoid-based pigments, anthocyanin-based pigments,
flavonoid-based pigments, azaphilone-based pigments,
betacyanin-based pigments, Gardenia Blue pigment and Gardenia Red
pigment.
[0020] (d) A pigment-containing colored substance, wherein the
pigment is an anthocyanin-based pigment.
[0021] (e) A pigment-containing colored substance, wherein the
pigment is a carotinoid-based pigment or a flavonoid-based
pigment.
[0022] (f) A pigment-containing colored substance which comprises
the anti-fading agent in an amout of at least 0.1 parts by weight
calculated as an oligosaccharide content.
[0023] (g) A pigment-containing colored substance which comprises
0.5-100 parts by weight of the antioxidant based on 100 parts by
weight of the oligosaccharide contained therein.
[0024] (h) A pigment-containing colored substance, which comprises
at least one antioxidant selected from the group consisting of
Chinese bayberry extract, rutin extract, coffee bean extract,
rosemary extract, enzymatically modified rutin and enzymatically
modified isoquercitrin.
[0025] Further, the present invention provides a method for
inhibiting fading in colors of the pigment, wherein above-described
anti-fading agent comprising as active ingredients the
oligosaccharide or the oligosaccharide and antioxidant is added to
a pigment. The following embodiments may be included in the method
for inhibiting fading in colors.
[0026] (i) A method for inhibiting fading in colors of the pigment,
wherein the pigment is a natural pigment.
[0027] (ii) A method for inhibiting fading in colors of the
pigment, wherein the pigment is at last one natural pigment
selected from the group consisting of quinoid-based pigments,
anthocyanin-based pigments, flavonoid-based pigments,
azaphilone-based pigments, betacyanin-based pigments, Gardenia Blue
pigment and Gardenia Red pigment.
[0028] (iii) A method for inhibiting fading in colors of the
pigment, wherein the pigment is an anthocyanin-based pigment.
[0029] (iv) A method for inhibiting fading in colors of the
pigment, wherein the pigment is a carotinoid-based pigment or a
flavonoid-based pigment.
[0030] (v) A method for inhibiting fading in colors of the pigment,
wherein the fading in colors is caused by light irradiation.
[0031] (vi) A method for inhibiting fading in colors of the
pigment, wherein the fading in colors is caused by
heat-treatment.
BRIEF DESCRIPTION OF DRAWINGS
[0032] FIG. 1 shows a light-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the red cabbage pigment (Experiment 1).
[0033] FIG. 2 shows a light-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the Carthamus yellow pigment (Experiment 1).
[0034] FIG. 3 shows a light-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the Gardenia Blue pigment (Experiment 1).
[0035] FIG. 4 shows a light-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the purple sweet potato pigment (Experiment 1).
[0036] FIG. 5 shows a light-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the
present-invention on the purple corn pigment (Experiment 1).
[0037] FIG. 6 shows a light-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the monascus pigment (Experiment 2).
[0038] FIG. 7 shows a heat-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the red cabbage pigment (Experiment 3).
[0039] FIG. 8 shows a heat-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the purple corn pigment (Experiment 3).
[0040] FIG. 9 shows a heat-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the Gardenia Blue pigment (Experiment 3).
[0041] FIG. 10 shows a heat-resistance effect (anti-fading effect)
of the anti-fading agent (nigerooligosaccharide) of the present
invention on the purple sweet potato pigment (Experiment 3).
[0042] FIG. 11 shows anti-fading effects of the subject sugars on
the red cabbage pigment (Experiment 4). Fig. A shows the
anti-fading effects against light irradiation (light-resistance),
and Fig. B shows the anti-fading effects against heat
(heat-resistance).
[0043] FIG. 12 shows anti-fading effects of the subject sugars on
the purple sweet potato pigment (Experiment 4). Fig. A shows the
anti-fading effects against light irradiation (light-resistance),
and Fig. B shows the anti-fading effects against heat
(heat-resistance).
[0044] FIG. 13 shows anti-fading effects of the subject sugars on
the Carthamus Yellow pigment (light-resistance) (Experiment 4).
[0045] FIG. 14 shows anti-fading effects (light-resistance) of
nigerooligosaccharide and of nigerooligosaccharide and an
antioxidant on the purple corn pigment (Experiment 5). Fig. A shows
the anti-fading effects against irradiation with ultraviolet rays,
and Fig. B shows the anti-fading effects against irradiation with
fluorescent rays.
[0046] FIG. 15 shows anti-fading effects (light-resistance) of
nigerooligosaccharide and of nigerooligosaccharide and an
antioxidant on the red cabbage pigment (Experiment 5). Fig. A shows
the anti-fading effects against irradiation with ultraviolet rays,
and Fig. B shows the anti-fading effects against irradiation with
fluorescent rays.
[0047] FIG. 16 shows anti-fading effects (light-resistance) of
nigerooligosaccharide and of nigerooligosaccharide and an
antioxidant on the purple sweet potato pigment (Experiment 5). Fig.
A shows the anti-fading effects against irradiation with
ultraviolet rays, and Fig. B shows the anti-fading effects against
irradiation with fluorescent rays.
[0048] FIG. 17 shows anti-fading effects (light-resistance) of
nigerooligosaccharide and of nigerooligosaccharide and an
antioxidant on the Gardenia Red pigment (Experiment 5). Fig. A
shows the anti-fading effects against irradiation with ultraviolet
rays, and Fig. B shows the anti-fading effects against irradiation
with fluorescent rays.
[0049] FIG. 18 shows anti-fading effects (light-resistance) of
nigerooligosaccharide and of nigerooligosaccharide and an
antioxidant on the cochineal pigment (Experiment 5). Fig. A shows
the anti-fading effects against irradiation with ultraviolet rays,
and Fig. B shows the anti-fading effects against irradiation with
fluorescent rays.
[0050] FIG. 19 shows anti-fading effects of nigerooligosaccharide
and of nigerooligosaccharide and antioxidant (light resistance
against irradiation with ultraviolet rays) on the Gardenia Blue
pigment (Experiment 5).
[0051] FIG. 20 shows anti-fading effects of nigerooligosaccharide
and of nigerooligosaccharide and antioxidant (light resistance
against irradiation with ultraviolet rays) on the Carthamus Yellow
pigment (Experiment 5).
[0052] FIG. 21 shows results of Experiment 6, wherein the fading in
colors with time of the purple corn pigment caused by irradiation
with fluorescent rays in the presence of nigerooligosaccharide,
antioxidant, or nigerooligosaccharide and antioxidant is
observed.
BEST MODE FOR CARRYING OUT THE INVENTION
[0053] The anti-fading agent of the present invention comprises a
specific oligosaccharide, specifically nigerooligosaccharide,
maltooligosaccharide or panose as an active ingredient.
[0054] As used herein, "nigerooligosaccharide" means
oligosaccharides with a degree of glucose polymerization of about 2
or more and containing an .alpha.-1,3-glucoside linkage. Such
nigerooligosaccharide may contain at least one
.alpha.-1,3-glucoside linkage. Examples of the
nigerooligosaccharide include oligosaccharides comprising only the
.alpha.-1,3-glucoside linkage and oligosaccharides comprising the
.alpha.-1,3-glucoside linkage and another linkage (e.g.
.alpha.-1,4-glucoside linkage). Specific examples of the
nigerooliqosaccharide are nigeronigerose, nigerosylglucose,
nigerosylmaltose and so on, which may be used for the anti-fading
agent of the invention solely or in combination of 2 or more.
[0055] The nigerooligosaccharide is not particularly limited, but
is obtainable by known preparation processes such as, for example,
a process employing a hydrolysis of nigeran, erucinan or the like
using an enzyme or an acid (Methods in Carbohydrate Chemistry, I,
339-341, Academic Press 1962), a process employing
transglycosylation and/or condensation reaction of a-glucosidase
(Japanese Unexamined Patent Publication No. 299095/1997), a process
wherein a cyclodextrin-forming enzyme is allowed to act on a starch
hydrolyzate (Japanese Unexamined Patent Publication No.
22958/1991), and a process wherein a glycosyltrancsferase is
allowed to act on polysaccharide and the like (Japanese Unexamined
Patent Publication No. 59559/1995).
[0056] From the viewpoints of yields and economy, the process
described in the Japanese Unexamined Patent Publication No.
299095/1997 is preferred. In the process, nigerooligosaccharide is
obtainable as a syrup containing not less than 30 wt. % of
nigerooligosaccharide in the solid sugar content by allowing an
enzyme which generates nigerooligosaccharide upon
transglycosylation and/or condensation reaction to act on a
substrate comprising an aqueous sugar solution containing in a
solid sugar content not less than 50 wt. % of sugar with a degree
of glucose polymerization of 2 or more, to thereby generate. In
addition, examples of the aqueous sugar solution include aqueous
solutions prepared by allowing at least one enzyme selected from
.alpha.-amylase, .beta.-amylase, oligosaccharide-generating amylase
and dedranching enzyme to act on a gelatinized starch.
[0057] As described above, nigerooligosaccharide to be used in the
invention is not necessarily be a pure nigerooligosaccharide, but
may be used in the form of a syrup containing nigerooligosaccharide
which is obtainable by the process disclosed in the Japanese
Unexamined Patent Publication No. 299095/1997 or like processes
according to the use application. A nigerooligosaccharide content
in the syrup is not limited, and may be about 30 wt. % or more per
solid content. In addition, it is possible to increase the
nigerooligosaccharide content by purifying the syrup as required.
Examples of the purification method include a method of
precipitating oligosaccharides by adding an organic solvent such as
alcohol to the syrup, a method wherein various chromatography such
as adsorption and gel filtration are employed, a method of
degrading a fermentable sugar chain by adding yeast to the syrup,
and the like.
[0058] As used herein, "maltooligosaccharide" means
oligosaccharides, which are starch hydrolyzates, with a degree of
glucose polymerization of 2-10 and comprising linear
.alpha.-1,4-glucosidic linkages. Examples of the
maltooligosaccharide include maltose (having a degree of
polymerization 2: G2), maltotriose (G3), malttetraose (G4),
maltopentaose (G5), maltohexaose (G6), maltoheptaose (G7),
maltooctaose (G8), maltononaose (G9) and maltodecaose (G10). These
maltooligosaccharides may be used solely or in combination of 2 or
more. From the viewpoints of water-solubility and heat stability,
it is preferred to use maltooligosaccharides with a degree of
polymerization of not less than 3, in particular not less than 4.
In addition, these maltooligosaccharides can be prepared by
partially decomposing a starch or amylose with an .alpha.-amylase
or an acid or by using a microorganism-derived enzyme which
specifically generates maltooligosaccharides. Commercially
available maltooligosaccharides may simply be used in the
invention.
[0059] As used herein, panose is an aqueous reducing trisaccharide
comprising a D-glucose termolecular linked at the nonreducing
terminal by .alpha.-1,6 linkages and .alpha.-1,4 linkages. It is
possible to prepare the panose by a process such as a process
wherein maltose is allowed to act on a transferase derived from
Aspergillus niger, a process wherein a transferase derived from
Leuconostoc is allowed to act on sucrose and maltose and a process
wherein amylopectin or glycogen is subjected to a partial
hydrolysis. Also, a commercially available panose can be used in
the invention. In addition, these panose may be used solely or in
combination of 2 or more in the invention.
[0060] The anti-fading agent of the present invention may contain
at least one oligosaccharide selected from the above-described
nigerooligosaccharide, maltooligosaccharide and panose. The
anti-fading agent may comprise the oligosaccharide or a syrup
containing the oligosaccharide. Further, the anti-fading agent may
be a composition composed of other ingredients such as a diluent,
carrier or other additives. The diluent, carrier and additives are
not limited insofar as they do not inhibit the advantageous effect
of the present invention, and examples of which includes sucrose,
glucose, dextrin, arabia gum, water, starch syrup, ethanol,
propyleneglycol, glycerin and the like.
[0061] Ingredients for supporting or enhancing anti-fading action
of the oligosaccharide may be added to the anti-fading agent of the
present invention, and suitable examples of which include an
antioxidant, etc.
[0062] Various antioxidants may be used in the invention insofar as
they are usable as food additives, and examples of which include,
but not limited to, ascorbic acids such as L-ascorbic acid and
salts thereof, erysorbic acids such as erysorbic acid and salts
thereof; sulfites such as sodium sulfite and potassium pyrosulfite;
tocopherols such as a-tocopherol and mixed tocopherol;
dibutylhydroxytoluene (BHT), butylhydroxyanisole (BHA) and the
like; ascorbic acid esters such as ascorbic acid palmitic acid
ester; various plant extracts such as a Hollyhock flower extract,
licorice oil extract, edible canna extract, clove extract, apple
extract, Essential oil-removed fennel extract, horseradish extract,
sage extract, dropwort (Oenanthe javanica) extract, tea (leaf)
extract, Dokudami extract, coffee bean extract, sunflower seed
extract, pimento extract, grape seed extract, blueberry leaf
extract, Hego-Gingo leaf extract, pepper extract, Garden balsam
extract, Chinese bayberry extract, eucalyptus leaf extract,
gentiana root extract, rutin extract (Azuki extract, Enju extract,
buckwheat extract), rosemary extract and the like as well as
Enzymatically modified rutin, Enzymatically decomposed rutin
(quercetin), Enzymatically modified isoquercitrin, rapeseed oil
extract, rice bran oil extract, Enzymatically decomposed rice bran,
gallic acid and esters thereof.
[0063] Preferred examples of the antioxidants include the Chinese
bayberry extract, rutin extract, coffee bean extract, rosemary
extract and like plant extracts; enzymatically modified rutin,
enzymatically modified isoquercitrin, and the like.
[0064] Proportion of the antioxidant to be comprised in the
anti-fading agent is not limited insofar as the proportion is
effective for enhancing the anti-fading action of the
oligosaccharides, and may be selected and adjusted depending on
type of an object pigment and types of oligosaccharide and
antioxidant to be employed. The proportion of the antioxidant may
be, based on 100 parts by weight of the oligosaccharide comprised
in the anti-fading agent, typically 0.5-100 parts by weight,
preferably 1-20 parts by weight and more preferably 5-10 parts by
weight.
[0065] Form of the anti-fading agent of the invention is not
limited, but may be prepared in the form of a powder, granulate,
tablet, liquid, emulsion, paste and the like.
[0066] The anti-fading agent may be used for various types of
pigments irrespective of whether it is synthetic or natural.
[0067] Examples of the synthetic pigments include coaltar pigments
such as Acid Red 27, Acid Red 51, Food Red 17, Acid Red 18, Acid
Red 92, Acid Red 94, Acid Red 52, Acid Yellow 23, Food Yellow 3,
Acid Blue 9, Acid Blue 74 and Food Green 3; inorganic pigments such
as sesquioxide and titanium dioxide; natural pigment derivatives
such as Disodium norbixinate, Dipotassium norbixinate, copper
chlorophyll, copper chlorophyllin Na and iron chlorophyllin Na; and
synthetic natural pigments such as .beta.-carotene, riboflavin,
riboflavin tetrabutyrate, riboflavin 5'-phosphate sodium, Orange B,
Citrus Red No. 2, Quinoline Yellow, Red 2G, Patent Blue, Green S,
Brilliant Black BN, Black PN, Brown FK, Brown HT, Lithol Rubin BK,
riboflavin-5'-phosphate and copper chlorophyllin. Examples of the
natural pigments include carotenoid-based pigments such as annatto
extract, Gardenia yellow, dunaliella carotene, carrot carotene,
palm oil carotene, tomato pigment, paprika pigment, canthaxanthin,
.beta.-apo-8'-carotenal and .beta.-apo-8'-catotenic acid
ethylester; quinoid-based pigments such as madder pigment,
cochineal extract, Shikon pigment and Lac color; anthocyanin-based
pigment such as red cabbage pigment, perilla pigment, hibiscus
pigment, grape juice pigment, grape skin pigment, purple sweet
potato pigment, purple corn pigment, elderberry pigment and
boysenberry pigment; flavonoid-based pigments such as cacao
pigment, kaoliang pigment, Sandalwood red pigment, onion pigment,
tamarind pigment, Japanese persimmon pigment, carob germ pigment,
licorice pigment, sappan wood pigment, Carthamus red pigment and
Carthamus yellow pigment; porphyrin-based pigments such as
chlorophyllin pigment, chlorophyll and spirulina pigment;
diketone-based pigments such as turmeric pigment; azaphilone-based
pigments such as monascus pigment, betacyanin-based pigments such
as beet red; Monascus Yellow pigment; caramel; Gardenia Blue;
Gardenia Red; gold; silver; aluminium-based pigments and the
like.
[0068] The anti-fading agent of the invention may preferably be
used for natural pigments and, in particular, may suitably be used
for various pigments belonging to carotenoid-based,
anthocyanin-based, flavonoid-based, betacyanin-based, quinoid-based
and azaphilone-based pigments as well as for Gardenia Blue pigment
and Gardenia Red pigment. The anti-fading agent of the invention is
particularly excellent in suppressing fading in colors caused by
light of carotenoid-based pigments, anthocyanin-based pigments,
flavonoid-based pigments, azaphilone-based pigments, quinoid-based
pigments, Gardenia Red pigment and Gardenia Blue pigment,
especially in suppressing fading in colors caused by light
(light-resistance) of the carotenoid-based pigments,
flavonoid-based pigments and Gardenia Blue pigment, more preferably
of the anthocyanin-based pigments.
[0069] The anti-fading agent of the invention is excellent in
suppressing fading in colors by heat of carotenoid-based pigments,
anthocyanin-based pigments, flavonoid-based pigments,
betacyanin-based pigments, azaphilone-based pigments and Gardenia
Blue pigment, in particular of the anthocyanin-based pigments.
[0070] Therefore, the anti-fading agent of the invention is
applicable for various substances containing the pigments mentioned
above and useful for suppressing or preventing the fading in colors
of the substances. Examples of the substances include beverage and
food products, cosmetics, pharmaceuticals, quasi-drugs, fodder and
the like.
[0071] Thus, the present invention provides colored beverage and
food products, cosmetics, pharmaceuticals quasi-drugs and fodder
which are significantly suppressed in fading in colors of pigments
by containing an anti-fading agent comprising at least one
oligosaccharide selected from nigerooligosaccharide,
maltooligosaccharide and panose or a anti-fading agent comprising
the antioxidant in addition to the oligosaccharide.
[0072] Examples of the cosmetics include, but not limited to, skin
lotion, lipsticks, cosmetics for sunscreen, cosmetics for makeup
and the like. Examples of the pharmaceuticals include, but not
limited to, various types of tablets, capsules, ampuled liquid
medicines, troches, gargles and the like. Examples of the
quasi-drugs include, but not limited to, toothpaste, mouthwash,
halitosis preventive and the like. Examples of the fodder include,
but not limited to, various pet foods such as cat food and dog
food, baits for ornamental fish and bred fish.
[0073] Preferably, the anti-fading agent may be used for beverage
and food products. The beverage and food products are not limited
insofar as they are rendered colors, and examples of which includes
frozen dessert such as ice-creams, ice milk, lacto-ices, sherbets
and water ice; beverages such as milk drinks, lactic acid
bacteria-containing drinks, fruit drinks, carbonated drinks, fruit
juice drinks and powdered drinks; desserts such as puddings
(custard pudding, milk pudding, fruit juice pudding and the like);
jelly, bavaroise and yogurt; gums (ordinary tabular type;
sugar-coated tablet type) such as chewing gum and bubble gum;
chocolates such as coating chocolate including marble chocolate,
and flavored chocolates including strawberry chocolate, blueberry
chocolate, melon chocolate and the like; caramels such as hard
candy (including bonbon, butter ball, marble, etc.), soft candy
(including caramel, nougat, gummy candy, marshmallow, etc.), drop
and toffee; pastries such as hard biscuit, cookies, okaki and
senbei; pickles such as asazuke, shoyu-zuke, shio-zuke, miso-zuke,
kasu-zuke, kouji-zuke, nuka-zuke, su-zuke, karashi-zuke,
moromi-zuke, ume-zuke, fukujin-zuke, siba-zuke, shouga-zuke,
chosen-zuke and umezu-zuke; sauces such as separate dressing,
non-oil dressing, ketchup, dip and Worcester sauce; jams such as
strawberry jam, blueberry jam, marmalade, apple jam, apricot jam
and preserve; fruit wines such as red wine; processing fruits such
as cherries, apricots, apples and strawberries in syrup; processed
meat such as hams, sausages and roasted pork; surimi-based marine
products such as fish hams, fish sausages, fish meat paste,
kamaboko, chikuwa, hampen, satsuma-age, datemaki and whale bacon;
pastas and noodles such as udon, hiyamugi, somen, soba, Chinese
noodle, spaghetti, macaroni, rice noodle, starch noodle and
wang-tang; and other processed foods including subsidiary food
articles of diet, kamaboko, fu and dembu.
[0074] As used herein, the wording "colored beverage and food
products" means not only the beverage and food products which are
colored artificially by adding pigments thereto, but also the
beverage and food products whose colors are derived from colors of
ingredients contained therein, such as a fruit juice.
[0075] The beverage and food products of the present invention can
be produced by the conventional manufacturing processes except for
adding the anti-fading agent of the invention to a beverage or food
product at an arbitrary step in the manufacturing process. Order of
the step of adding the anti-fading agent in the manufacturing
process are not limited, but it is preferred to carry out the step
of adding the anti-fading agent, followed by a step of mixing a
pigment, preferably a pigment and flavors, in the presence of the
anti-fading agent and then various treatments such as a heating
treatment.
[0076] For example, in the case of preparing the frozen dessert, an
end product may be manufactured by following the steps of adding
the anti-fading agent of the invention, acids, emulsifier and
stabilizer to a main ingredient of milk, cream, condensed milk,
milk powder, sugars, fruits or bean paste; adding flavors to
prepare a mixed liquid for frozen dessert; adding and mixing a
pigment to the mixed liquid for frozen dessert; filling a container
with the mixed liquid after sterilizing and cooling; and cooling or
freezing the mixture in the container. In the case of manufacturing
beverages, an end product may be produced by following the steps of
adding the anti-fading agent of the invention, stabilizer and the
like to a main ingredient of sugars, fruit juice or acids; adding
flavors and a pigment to the mixture when so required; stabilizing
and cooling the mixture; and charging containers with the mixture.
When preparing gum products, an end product may be prepared by
following the steps of adding sugar, glucose, the anti-fading agent
of the invention, citric acid and the like to a gum base which has
been heated to gain softness; adding flavors and pigment to the gum
base and kneading the gum base mixture; drawing out the gum base
mixture by means of a roller to have a certain thickness; cooling
the rolled gum base mixture to room temperature; and cutting the
rolled gum base mixture to pieces. When manufacturing jellies, an
end product may be produced by following the steps of mixing main
ingredients of sugar, starch syrup, the anti-fading agent of the
invention, citric acid and gelling agent (pectin, agar, gelatin,
carrageenan, etc.) in proper ratios; adding flavors and pigment to
the mixture; heating and dissolving the mixture; charging
containers with the mixture; and cooling the mixture. When
preparing the candies, an end product may be prepared by following
the steps of adding water to main ingredients of sugar, starch
syrup and the like; heating and dissolving the main ingredients;
allowing the mixture to stand to be cooled; adding the anti-fading
agent of the invention to the mixture; adding flavors and a pigment
to the mixture; molding the mixture; and cooling the molded mixture
to room temperature. When manufacturing pickles, an end product may
be prepared by following the steps of adding sub-ingredients
including various seasonings such as salts and sugars,
preservatives and the anti-fading agent of the invention to a main
ingredient such as vegetables, sea weeds, mushrooms or fruits;
adding flavors and a pigment when so required to prepare a pickled
product; packing the pickled product into containers; and
sterilizing and then cooling the pickled product. When
manufacturing dips or dressings, an end product may be prepared by
following the steps of adding the anti-fading agent of the
invention and a stabilizer or emulsifier to main ingredients of a
vegetable oil, soy sauce, sugars, fruit juice, vinegar and salts;
adding and mixing flavors and, when so required, a pigment to the
dressing liquid; and charging containers with the liquid after
sterilizing and cooling.
[0077] Amount of the anti-fading agent of the invention to be added
to various types of objects such as beverage and food products,
cosmetics, pharmaceuticals, quasi-drugs or fodder are not limited
insofar as the amounts are effective for preventing the pigments
contained in the objects from fading in colors. The amounts can be
selected and decided in view of a sugar concentration in an
oligosaccharide contained in the anti-fading agent as an active
ingredient, type of pigments contained in the objects and an amount
thereof and type of the object and ingredients contained
therein.
[0078] With respect to the various objects such as beverage and
food products each containing a pigment in such an amount that an
absorbance of the pigments (absorbance of the pigment at a maximum
absorption wavelength) are in the range of 0.05-1, content of the
anti-fading agent may be at least 0.1 wt. % calculated as an
oligosaccharide content. In other words, it is preferable that the
anti-fading agent of the invention may be added to the object in
such an amount that the oligosaccharide content will be at least
0.1 wt. % with respect to the amount of a pigment which has been
added to the object to attain the absorbance (absorbance of the
pigment at a maximum absorption wavelength) of 0.05-1.
[0079] As described in the following examples, anti-fading effect
is improved depending on the oligosaccharide content. Therefore, in
terms of the effect of the invention, it is unnecessary to set the
upper limit of the content of the anti-fading agent of the
invention in an object such as a beverage and food product. Thus,
it is possible to decide the content of the anti-fading agent
(upper limit) from the view points of taste and physical properties
such as viscosity. For example, nigerooligosaccharide,
maltooligosaccharide and panose, which are used in the present
invention, each has a sweetness of 30-40% of sugar and, therefore,
they can exert the anti-fading effect without affecting the taste
(sweetness) of the object as being added in the range of 0.1-10 wt.
%. In turn, various oligosaccharides per se can be used as
sweetening ingredients and, therefore, it is unnecessary to limit
the upper limit of the oligosaccharide content.
EXAMPLES
[0080] Following experiments, examples and comparative examples
will illustrate the present invention in further detail, but the
invention is not limited thereto. In addition, "%" appears in the
following prescriptions means "wt. %" unless otherwise stated.
[0081] Experiment 1
[0082] Ingredients of the following prescription are mixed and
dissolved so that the nigerooligosaccharide is contained in the
mixtures in the form of a nigerooligosaccharide-containing syrup in
percentages of 0.5%, 1%, 3%, 5% and 10%. Each of the mixtures was
adjusted to have a pH of 3 by using trisodium citrate, and then
cooled after heating to a temperature of 93.degree. C., to thereby
prepare colored syrups. Pigments used were red cabbage pigment
(anthocyanin-based pigment) (0.08 g), Carthamus Yellow pigment
(flavonoid-based pigment) (0.03 g), Gardenia Blue (0.08 g), purple
sweet potato pigment (flavonoid-based pigment) (0.06 g) and purple
corn pigment (flavonoid-based pigment) (0.08 g).
[0083] <Prescription>
1 High fructose corn syrup (Brix75.degree.) 13.3 g Citric acid
(crystal) 0.2 g Nigerooligosaccharide-containing syrup 0.5-10 g
Pigment 0.03-0.08 g Trisodium Citrate adjustment (pH3) Water
balance Total 100 g
[0084] In addition, "nigerooligosaccharide-containing syrup" means
a syrup containing nigerooligosaccharide in a solid content of 40%
or more (a solid content of 72% or more; same in the following
experiments and examples). Further, the absorbance of the colored
syrups of above prescriptions based on the pigments contained
therein (absorbance of the pigments at a maximum absorption
wavelength) were in the range of 0.05-1.
[0085] Control syrups in respect of each of the pigments were
prepared by mixing above prescriptions other than the
nigerooligosaccharide-containin- g syrup and adding water in place
of the nigerooligosaccharide-containing syrup.
[0086] Fading in colors of the pigments caused by light (light
resistance) were observed by subjecting the samples and controls
irradiation with light for 1.5-6 hours at room temperature
(20.degree. C.) using a fade meter (600W/m.sup.2 (300-700 nm):
xenon long-life fade meter XWL75R: product of Suga Test Instruments
Co., Ltd.). The light resistant effects of the anti-fading agent of
the present invention on the red cabbage pigment, Carthamus Yellow
pigment, Gardenia Blue pigment, purple sweet potato pigment and
purple corn pigment are shown in FIGS. 1, 2, 3, 4 and 5,
respectively. The light resistance were evaluated by measuring the
absorbance of the colored syrups of above prescriptions at a
maximum absorption wavelength based on the pigment therein before
and after the test (light irradiation) and calculating the color
persistency (%) from the absorbance after the test (after the light
irradiation) with assuming the absorbance before the test (before
the light irradiation) as 100%.
[0087] As shown in FIGS. 1-5, the anti-fading agent of the
invention (nigerooligosaccharide) exhibits a remarkably excellent
anti-fading effect (light resistance) with respect to the above
pigments depending on the content thereof in the composition,
especially with respect to the red cabbage pigment, purple corn
pigment and purple sweet potato pigment which are anthocyanin-based
pigments, the Carthamus Yellow pigment which is a flavonoid-based
pigment and Gardenia Blue pigment.
[0088] Experiment 2
[0089] Ingredients of the following prescription are dissolved so
that nigerooligosaccharide is contained in the mixtures in the form
of a nigerooligosaccharide-containing syrup in percentages of 0.5%,
1%, 3%, 5% and 10%, and then the mixtures were heated and cooled to
prepare colored syrups.
[0090] <Prescription>
2 High fructose corn syrup (Brix75.degree.) 13.3 g
Nigerooligosaccharide-containing syrup 0.5-10 g Monascus Pigment
(azaphilone-based pigment) 0.08 g Water balance Total 100 g
[0091] Absorbance of the colored syrups of above prescriptions
based on the pigments contained therein (absorbance of the pigments
at a maximum absorption wavelength) were in the range of
0.05-1.
[0092] Control syrups in respect of each of the pigments were
prepared by mixing above prescriptions other than the
nigerooligosaccharide-containin- g syrup and adding water in place
of the nigerooligosaccharide-containing syrup. The compositions
were evaluated with respect to the fading in colors by light (light
resistance) of the pigments in the same manner as that of
Experiment 1. Light resistant effects (anti-fading effects against
light) of the anti-fading agent of the invention with respect to
the Monascus pigment are shown in FIG. 6.
[0093] As is apparent from FIG. 6, the anti-fading agent of the
invention (nigerooligosaccharide) exhibits the anti-fading effect
(light resistance) advantageously with respect to the Monascus
pigment depending on the content thereof.
[0094] Experiment 3
[0095] Ingredients of the following prescriptions are dissolved so
that nigerooligosaccharide are contained in resultant mixtures in
the form of a nigerooligosaccharide-containing syrup in percentages
of 0.5%, 1%, 3%, 5% and 10%. Each of the mixtures was adjusted to
have a pH of 3 by using trisodium citrate, followed by heating to a
temperature of 93.degree. C. and cooling, to thereby give colored
syrups. Pigments used were red cabbage pigment (0.08 g), purple
corn pigment (0.08 g), Gardenia Blue pigment (0.08 g) and purple
sweet potato pigment (0.06 g).
[0096] <Prescription>
3 High fructose corn syrup (Brix75.degree.) 13.3 g Citric acid
(crystal) 0.2 g Nigerooligosaccharide-containing syrup 0.5-10 g
Pigment 0.06-0.08 g Trisodium Citrate adjustment (pH3) Water
balance Total 100 g
[0097] Further, the absorbance of the colored syrups of above
prescriptions based on the pigments contained therein (absorbance
of the pigments at a maximum absorption wavelength) were in the
range of 0.05-1.
[0098] Control syrups in respect of each pigments were prepared by
mixing above prescriptions other than the
nigerooligosaccharide-containing syrup and adding water in place of
the nigerooligosaccharide-containing syrup.
[0099] The colored syrups and control syrups were incubated in a
incubator at a temperature of 50.degree. C., and fading in colors
of the pigments were observed at 5-20 days after the start of
incubation to evaluate the heat resistance (anti-fading effect
against heat). The evaluation of the heat resistance was carried
out by measuring each of the absorbance of the colored syrups at a
maximum absorption wavelength based on the pigments therein before
and after the test (incubation) and calculating a color persistency
(%) from the absorbance after the test (incubation) with assuming
the absorbance before the test as 100%. The heat resistant effect
of the anti-fading agent of the invention with respect to the red
cabbage pigment, purple corn pigment, Gardenia Blue pigment and
purple sweet potato pigment are shown in FIGS. 7, 8, 9 and 10,
respectively.
[0100] As is apparent from the FIGS. 7-10, the anti-fading agent of
the invention (nigerooligosaccharide) exhibits a remarkable
anti-fading effect with respect to above pigments, especially with
respect to the red cabbage pigment, purple corn pigment and
Gardenia Blue pigment substantially depending on the content
thereof. Besides, Experiment 3 reveals that the purple sweet potato
pigment has a significant anti-fading effect (heat resistance)
which becomes more prominent as the incubation time is increased.
It was thus revealed that the fading in colors of the purple sweet
potato pigment caused by the long-term incubation at high
temperature is excellently suppressed by the anti-fading agent of
the present invention.
[0101] Experiment 4
[0102] Anti-fading effect against light and heat of various types
of sugars (subject sugars) are investigated with respect of red
cabbage pigment, purple sweet potato pigment and Carthamus Yellow
pigment. More specifically, the ingredients of the following
prescriptions are dissolved so that the red cabbage pigment, purple
sweet potato pigment or Carthamus Yellow pigment are respectively
contained in the mixtures in percentages of 0.08%, 0.06% or 0.03%.
Each of the mixtures were adjusted to have a pH of 3 by using
trisodium citrate, followed by heating to a temperature of
93.degree. C. and cooling, to thereby give colored syrups. The
subject sugars used were high fructose corn syrup,
nigerooligosaccharide, maltooligosaccharide,
isomaltooligosaccharide, panose, glucosylsucrose,
fructooligosaccharide, soybean oligosaccharide,
galactooligosaccharide, gentiooligosaccharide, xylooligosaccharide
and lactooligosaccharide, and each of which is used in an amount of
3% with respect to the purple sweet potato pigment and 10% with
respect to the red cabbage pigment and Carthamus Yellow pigment.
Further, panose was used in the form of a panose syrup having a
solid panose content of 75%.
[0103] <Prescription>
4 High fructose corn syrup (Brix75.degree.) 13.3 g Citric acid
(crystal) 0.2 g Subject Sugar 3 g or 10 g Pigment 0.03-0.08 g
Trisodium Citrate adjustment (pH3) Water balance Total 100 g
[0104] Further, the absorbance of the colored syrups of above
prescriptions based on the pigments contained therein (absorbance
of the pigments at a maximum absorption wavelength) were in the
range of 0.05-1.
[0105] Control syrups in respect of each of the pigments were
prepared by mixing above prescriptions other than the subject
sugars and adding water in place of the subject sugars.
[0106] Light resistance of the colored syrups and control syrups
were evaluated in the same manner as in Experiment 1, specifically
by observing the degree of fading in colors by light after 2.5-3
hours of irradiation by means of the xenon fade meter
(600W/m.sup.2) at a room temperature of 20.degree. C. Heat
resistance of the colored syrups and control syrups were evaluated
in the same manner as in Experiment 3, specifically by observing
the degree of fading in colors of pigments by heat after incubating
them at a temperature of 50.degree. C. for 15-40 days.
[0107] The anti-fading effects of the subject sugars with respect
to the red cabbage pigment, purple sweet potato pigment-and
Carthamus Yellow pigment are shown in FIGS. 11, 12 and 13,
respectively. In addition, A in FIGS. 11 and 12 each shows the
anti-fading effect against light (light resistance) and B in FIGS.
11 and 12 each shows the anti-fading effect against heat (heat
resistance) of the subject sugars.
[0108] As is apparent from FIGS. 11-13, the nigerooligosaccharide,
maltooligosaccharide and panose are capable of suppressing the
fading in colors by light of the anthocyanin-based pigments such as
red cabbage pigment and purple sweet potato pigment and
flavonoid-based pigments such as Carthamus yellow pigment as well
as of suppressing the fading in colors by heat of the
anthocyanin-based pigments and, further, these sugars, especially
the nigerooligosaccharide and the maltooligosaccharide are
significantly excellent in the anti-fading effects compared to
other sugars.
[0109] Experiment 5
[0110] Ingredients of the following prescriptions are mixed and
dissolved, and each of the mixtures was adjusted by using trisodium
citrate to have a pH of 3. The mixtures were then heated to a
temperature of 90.degree. C. and cooled to give colored acid syrups
(prepared were nigerooligosaccharide-containing liquid which
contains no antioxidant, antioxidant-containing liquid which
contains no nigerooligosaccharide and nigerooligosaccharide and
antioxidant-containing liquid). Pigments used were purple corn
pigment, red cabbage pigment, purple sweet potato pigment, Gardenia
Red pigment, cochineal pigment (quinoid-based pigment), Gardenia
Blue pigment and Carthamus Yellow pigment.
[0111] <Prescription>
5 High fructose corn syrup (Brix75.degree.) 10 g
Nigerooligosaccharide-containing syrup 0 or 1 g Antioxidant 0 or
0.05 g Pigment 0.04 g Citric acid 0.2 g Trisodium Citrate
adjustment (pH3) Water balance Total 100 g
[0112] Used for the antioxidant was an enzymatically modified
isoquercitrin {SANMELIN AO-1007 (a formulation containing 15%
enzymatically modified isoquercitrin); product of San-Ei Gen
F.F.I., INC.}. Further, absorbance of the colored acid syrups of
above prescriptions based on the pigments contained therein
(absorbance of the pigments at a maximum absorption wavelength)
were in the range of 0.05-1.
[0113] Control syrups in respect of each of the pigments were
prepared by mixing above prescriptions other than the
nigerooligosaccharide-containin- g syrup and oxidant, and adding
water in place of them.
[0114] Fading caused by ultraviolet rays of the pigments contained
in the colored acid syrups and the control syrups were observed in
the same manner as in Experiment 1 by irradiating the subjects with
ultraviolet rays for 4-8 hours at a temperature of 20.degree. C. by
using a carbon arc fade meter (500W/m.sup.2: ultraviolet rays
long-life fade meter FIAL-3: Suga Test Instruments CO., Ltd.).
Further, fading in colors caused by fluorescent light of the
pigments contained in the colored acid syrups and the control
syrups were observed by irradiating the subjects the fluorescent
light for 72 hours at a temperature of 10.degree. C. by using an
environment controller (product of Nippon Medical & Chemical
Instruments Co., Ltd.; 20,000 lx). The anti-fading effects (light
resistance) were evaluated by measuring the absorbance of the
colored acid syrups at a maximum absorption wavelength based on the
pigment contained therein before and after the test (before and
after the irradiation with ultraviolet rays or fluorescent rays)
and calculating the color persistency (%) from the absorbance after
the test (after the irradiation with ultraviolet rays or
fluorescent light) assuming the absorbance before the test (before
the irradiation with ultraviolet rays or fluorescent light) as
100%. FIGS. 14, 15, 16, 17, 18, 19 and 20 respectively show the
anti-fading effects of nigerooligosaccharide and of
nigerooligosaccharide used in combination with an antioxidant with
respect to the purple corn pigment, red cabbage pigment, purple
sweet potato pigment, Gardenia Red pigment, cochineal pigment,
Gardenia Blue pigment and Carthamus Yellow pigment. A in FIGS.
14-18 each shows the light resistance with respect to ultraviolet
rays, and B in FIGS. 14-18 each shows the light resistance with
respect to fluorescent light.
[0115] It is apparent from these drawings that
nigerooligosaccharide is capable of advantageously suppressing not
only the fading in colors of the pigments caused by irradiation
with ultraviolet rays, but also the fading in colors of the pigment
caused by irradiation with fluorescent light, and that use of the
antioxidant in combination with the nigerooligosaccharide improves
the anti-fading effects of nigerooligosaccharide.
[0116] Experiment 6
[0117] Prepared were colored acid syrups using the purple corn
pigment, whose anti-fading effect was confirmed in Experiment 5, in
the same manner as in Experiment 5
(nigerooligosaccharide-containing liquid (which contains no
antioxidant), antioxidant-containing liquid (which contains no
nigerooligosaccharide) and nigerooligosaccharide and
antioxidant-containing liquid). Fading in color of the pigment with
time caused by fluorescent light was observed by irradiating the
fluorescent light for a long time using an environment controller
at a temperature of 10.degree. C. Further, a control syrup which
contains neither nigerooligosaccharide nor antioxidant was also
prepared, and fading in color of the pigment thereof was observed
in the same manner as described above. Results of the observations
are shown in FIG. 21. In FIG. 21, "persistency" means a percentage
of absorbency (persistency (%)) of the purple corn pigment at each
of the specified time points during the irradiation with
fluorescent light with respect to absorbency (100%) of the pigment
before the irradiation with fluorescent light.
[0118] It is apparent from the figure that the antioxidant is
effective against the fading in color caused by the irradiation
with fluorescent light for a short period of time, while the
nigerooligosaccharide has a significant suppressing effect against
fading in color of the pigment caused by the irradiation with
fluorescent light for a long period of time, and that the
suppressing effect is enhanced by using the antioxidant and
nigerooligosaccharide in combination (anti-fading effect for a
short period of time and long period of time).
Example 1
Peach Soda
[0119] After mixing ingredients of the following prescription and
filtering the mixture, the mixture was poured into a bottle and
sterilized at a temperature of 90.degree. C. for 30 minutes, to
thereby give a peach soda beverage. The asterisk in the
prescription indicates that the ingredient is a product of San-Ei
Gen F.F.I., INC. (same applies to the following Examples).
[0120] <Prescription>
6 Water 100 ml High fructose corn syrup (Brix75.degree.) 10 ml
Nigerooligosaccharide-containing syrup 20 ml Peach flavour 0.3 ml
Purple sweet potato pigment (SAN RED YMF)* 0.02 ml Citric acid
adjustment (pH 3.3) Carbonated water balance Total 200 ml
[0121] A control peach soda (Comparative Example 1) was prepared by
adding 10 ml of the high fructose corn syrup in place of the
nigerooligosaccharide-containing syrup (total amount of the high
fructose corn syrup in this control peach soda is 20 ml). Both of
the peach soda were subjected to irradiation with fluorescent light
of 3000 lx for 3 days in a cooled place (at a temperature of
5-10.degree. C.), to observe fading in color of the pigment caused
by light (light resistance). Further, both of the peach soda were
subjected to a heat treatment at a temperature of 95.degree. C. for
40 minutes to observe fading in color of the pigment caused by heat
(heat resistance). Results are shown in Table 1. Evaluation of the
light resistance and heat resistance were carried out by
macroscopic test and indicated as color persistency after the light
irradiation and the heat treatment with setting the degree of
coloring before the light irradiation and heat treatment as
100%.
7 TABLE 1 Light Heat Color Resistance (%) Resistance (%) Tone
Example 1 80-90 70-80 bright red Comparative 50-60 40-50 purple
Example 1
[0122] As is apparent from the results, the peach soda prepared by
using the anti-fading agent of the present invention scarcely
changes in the color tone (scarcely fades in color) by light or
heat and are excellent in light resistance and heat resistance in
comparison to that prepared by using the high fructose corn syrup
only.
Example 2
Strawberry Jelly
[0123] After mixing ingredients of the following prescription and
heating at a temperature of 80.degree. C. to dissolve them, the
mixture was poured into a cup and cooled at a temperature of
5.degree. C. for 1 hour, to thereby give a strawberry jelly.
[0124] <Prescription>
8 Water 28 g Pectin 1.3 g Sugar 50 g
Nigerooligosaccharide-containing syrup 5 g Citric acid 0.4 g Starch
syrup 50 g Red cabbage pigment (SAN RED RCA)* 0.1 ml Sodium citrate
adjustment (pH 4.2) Strawberry flavoring optimum
[0125] A control strawberry jelly (Comparative Example 2) was
prepared by adding water in place of the
nigerooligosaccharide-containing syrup. The strawberry jellies of
Example 2 and Comparative Example 2 were subjected to irradiation
with fluorescent light of 3000 lx for 3 days to observe by naked
eye the fading caused by light in color of the jelly (light
resistance). Further, the strawberry jellies were kept in a
incubator at a temperature of 35.degree. C. for 7 days to observe
by naked eye the fading caused by heat in color of the jelly (heat
resistance). Results are shown in Table 2. Evaluation of the light
resistance and heat resistance were carried out based on color
persistency after the light irradiation and the heat treatment with
setting the degree of coloring before the light irradiation and
heat treatment as 100%.
9 TABLE 2 Light Heat Color Resistance (%) Resistance (%) Tone
Example 2 80-90 Not less than bright 90 red Comparative 70-30 50-60
purple Example 2 red
[0126] As is apparent from the results, the strawberry jelly
prepared by using the anti-fading agent of the invention scarcely
changes in the color tone (scarcely fades in color) by light or
heat and is excellent in light resistance and heat resistance.
Example 3
Non-Oil Dressing (Apricot and Perrila Dressing)
[0127] Ingredients of the following prescription are mixed and
filtered, and then the mixture was poured into a bottle. The
mixture in the bottle was sterilized at a temperature of 90.degree.
C. for 30 minutes, to thereby give a non-oil dressing.
[0128] <Prescription>
10 TABLE 2 Vinegar (acidity: 4.2%) 14.0 kg Apple vinegar (acidity:
5%) 6.0 kg Mal tool igosaccharide 10.0 kg Salted and fermented
seafood 5.0 kg Sake 5.0 kg Transparent lemon juice 7.0 kg
Monosodium L-glutamate 1.0 kg Salted Japanese apricot 5.0 kg Sugar
2.0 kg Salt 2.0 kg Dried perrila flake 0.1 kg Powdered black pepper
0.05 kg Skipjack-flavored seasoning 0.6 kg (SAN LIKE powdered
skipjack-U)* Beef-flavored seasoning 0.3 kg (SAN LIKE beef
extract)* Perrila flavor 0.2 kg Red cabbage pigment 0.1 kg (SAN RED
RCA)* Pure water balance Total 100.0 kg
Example 4
Fruit Drink
[0129] Ingredients of the following prescription are mixed and
filtered, and then the mixture was poured into a bottle. The
mixture in the bottle was sterilized at a temperature of 90.degree.
C. for 30 minutes, to give a fruit drink.
[0130] <Prescription>
11 Sugar 7.5 kg High fructose corn syrup 5.0 kg Panose syrup 3.0 kg
Nigerooligosaccharide syrup 3.0 kg Concentrated white grape juice
2.2 kg (quintuple strength) Citric acid (crystals) 0.225 kg Grape
flavoring* 0.1 kg Antioxidant (SANMELIN A0-1007)* 0.1 kg L-ascorbic
acid 0.025 kg Red cabbage pigment (SAN RED RCF)* 0.1 kg Pure water
balance Total amount 100.0 kg
Example 5
Syrup (Lemon-Flavored) for Chipped Ice
[0131] Ingredients of the following prescription are mixed and
filtered, and the mixture was poured into a bottle. The mixture in
the bottle was sterilized at a temperature of 90.degree. C. for 30
minutes, to give a syrup for chipped ice.
[0132] <Prescription>
12 High fructose corn syrup 65.0 kg Panose syrup 5.0 kg Citric acid
(crystal) 0.25 kg Trisodium citrate 0.05 kg Antioxidant (SANMELIN
A0-1007)* 0.05 kg Lemon extract* 0.3 kg Carthamus yellow pigment
(SAN YELLOW NO.2SF)* 0.35 kg Pure water Balance Total 100.0 kg
[0133] As explained above, oligosaccharides such as
nigerooligosaccharide, maltooligosaccharide or panose can impart a
resistance against light (sunlight, fluorescent light, etc.) and
heat to synthetic and natural pigments, especially to the natural
pigments, and advantageously inhibit fading or change in colors of
the pigments caused by light or heat. Further,
nigerooligosaccharide, maltooligosaccharide and panose used in the
present invention are safe as is apparent that they have heretofore
been used for the preparation of food products. They are thus
useful as anti-fading agents for various products for which the
safety is the most important issue, especially for beverage and
food products, cosmetics and pharmaceuticals. These saccharide can
impart excellent light resistance and heat resistance to beverage
and food products containing anthocyanin-based pigments or
flavonoid-based pigments without changing the tastes thereof.
* * * * *