WO2019244920A1

WO2019244920A1 - Colorant composition

Info

Publication number: WO2019244920A1
Application number: PCT/JP2019/024255
Authority: WO
Inventors: 佑理平岡; 晶紀横田; 雅志今井; 内田　浩司
Original assignee: 三栄源エフ・エフ・アイ株式会社
Priority date: 2018-06-19
Filing date: 2019-06-19
Publication date: 2019-12-26
Also published as: JPWO2019244920A1

Abstract

Provided is a colorant composition which, after having been applied to an object to be colored, is inhibited from suffering the fading of the color of the colorant. The colorant composition contains a residue of at least one vegetable selected from the group consisting of colored radishes and colored beets. Also provided are: a color fading inhibition method comprising applying the colorant composition to an object to be colored; and a method for producing a colored object in which the color is inhibited from fading.

Description

Dye composition

(4) The present invention relates to a coloring composition.

植物 Conventionally, vegetable materials such as colored vegetables have been used to obtain pigments. In the case of producing a pigment from a vegetable material, extraction is generally performed using a water-soluble solvent such as water or hydroalcohol. Pigments derived from vegetable raw materials such as colored vegetables are highly safe, and in addition to products that are ingested by the human body, such as food and pharmaceuticals, products that come into direct contact with the human body, such as cosmetics, and children's toys. It is used in a group of products that can be ingested by the human body and feeds that are ingested by animals, and the range of products used is wide. In addition, international market needs for edible pigments derived from natural plants and the like are increasing.

For example, Patent Document 1 proposes a method for producing a natural pigment extract that can efficiently extract pigment from the skin of fruits such as apples, grapes, and persimmons.

JP-A-2017-171751

色素 However, pigments obtained by extraction treatment or the like from vegetable raw materials such as colored vegetables may have problems with light resistance and / or heat resistance, and are easily discolored by storage.

Therefore, an object of the present invention is to provide a pigment composition containing a pigment obtained from a vegetable material such as a colored vegetable and having excellent light resistance and / or heat resistance.

The present inventors use a specific colored vegetable, specifically, at least one selected from the group consisting of colored radish and colored beet as a vegetable material, and a pigment composition containing those residues is coated with When applied to a colored body, they found that they were excellent in light resistance and / or heat resistance, and based on such findings, completed the present invention.

The present invention includes the following embodiments;
Item 1.
A dye composition comprising at least one residue selected from the group consisting of colored radish and colored beet.
Item 2.
Item 1. The dye composition according to Item 1, which is used for a body to be colored having a water content of 10% or less.
Item 3.
Item 3. The coloring composition according to Item 2, wherein the object to be colored is a food or drink, a pharmaceutical product, a quasi-drug, a cosmetic, a sanitary product, a feed, a stationery, or a toy.
Item 4.
The food or beverage is selected from the group consisting of gum, chocolate, frozen dessert, dessert, sugar confectionery, confectionery, processed cereal food, processed agricultural product, processed meat, processed marine product, dairy product, seasoning, jam, and beverage. Item 4. The dye composition according to Item 3, which is at least one kind selected from the group consisting of:

The present invention also provides the following methods for suppressing fading of a colored body.
Item 5.
A method for suppressing color fading of a colored body, comprising applying a pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet to a body to be colored.

The present invention also provides a method for producing a colored body in which fading is suppressed as described below.
Item 6.
A method for producing a colored body in which fading is suppressed, comprising applying a pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet to a body to be colored.

According to the present invention, it is possible to provide a pigment composition having excellent light resistance and / or heat resistance by using a specific colored vegetable as a vegetable raw material and containing a residue thereof.

FIG. 4 is a photographic image showing the results of a light resistance test using a dye composition in Test Example 1-1. FIG. 4 is a photographic image showing the results of a heat resistance test using a dye composition in Test Example 1-2. FIG. 6 is a photographic image showing the results of a light resistance test and a heat resistance test using a dye composition in Test Examples 3-1 and 3-2.

The present invention relates to a dye composition. Hereinafter, embodiments of the present invention will be described in detail.
As used herein, the phrase "comprising" is used to encompass the phrase "consisting essentially of," and the phrase "consisting of."

[Dye composition]
The coloring composition of the present invention contains at least one residue selected from the group consisting of colored radish and colored beets. In the present specification, the “dye composition” refers to a composition containing a dye. In the present invention, such a pigment is provided by at least one residue selected from the group consisting of colored radish and colored beet.

(Colored radish)
Radish is a plant species belonging to the Brassicaceae radish genus Satibas (Raphanus sativus), and is a plant whose enlarged roots are mainly edible. The sprout, baby leaf and leaves are also edible.

において In the present specification, the term “colored radish” refers to a radish containing a red-purple red pigment at a higher concentration than a normal white radish. Although not limited, as a colored radish, those having an anthocyanin-based pigment-containing trait are preferable.

As `` colored radish having anthocyanin-based pigment-containing traits '', red radish, purple radish, including those called so-called red radish, any radish having a trait containing anthocyanin-based pigments, Can be used. As used herein, the term "anthocyanin-based pigment-containing trait" refers to a trait containing pelargonidin-type anthocyanin and / or cyanidin-type anthocyanin as a main anthocyanin-based pigment.

In addition, “red radish” is a conventional name for a radish in which the whole plant (particularly the root) exhibits a hue near red. Red radish is rich in pelargonidin-type anthocyanins. The term "purple radish" is a conventional name indicating a radish in which the whole plant (particularly the root) exhibits a hue near purple. Purple radish is rich in cyanidin-type anthocyanins.

有 As a colored radish used as a raw material, it is preferable to use a radish having a high content of pelargonidin-type anthocyanin and / or cyanidin-type anthocyanin. Specifically, it is preferable to use a colored radish having a raw material color value of 0.05 or more, preferably 0.1 or more, more preferably 0.2 or more. When it is desired to prepare a pigment composition having a high color value while reducing the burden of the concentration step, the raw material color value is 0.5 or more, preferably 1 or more, more preferably 2 or more, and further preferably It is preferably at least 3, more preferably at least 5, more preferably at least 7, more preferably at least 8, particularly preferably at least 9, most preferably at least 10. In the present specification, the “raw material color value” refers to the color value of the raw material, and is calculated by, for example, the following method. A fixed amount of a solvent (eg, 5 times the amount of the raw material, 0.8% citric acid aqueous solution) is added to the raw material, and the mixture is stirred and extracted for a predetermined time (eg, 12 hours), and the color value of the extracted filtrate is measured. The raw material color value is calculated by multiplying the obtained color value by the dilution ratio.

In the present specification, "color values" means "color value ^E _{10% 1 cm",} the "color value ^E _{10% 1 cm"} was prepared dye composition containing a solution of 10% (w / v) In this case, the value is calculated by measuring the absorbance (A: Absorbance) of the maximum absorption wavelength (λmax) in the visible light region using a measurement cell having an optical path length of 1 cm. It may be described as “color value (10% E)”. The color value can be calculated in detail according to the method described in the ninth edition of the Japanese Standards for Food Additives (Ministry of Health, Labor and Welfare).

As the colored radish used as the raw material, for example, a part of the radish may be a radish having such a color value, and a portion having such a color value is selected, and the raw material of the dye composition according to the present invention is selected. May be used.

In addition, as the raw material used in the present invention, it is particularly preferable to use a material having a high anthocyanin pigment content in the enlarged root (particularly, not only the epidermis but also the whole soft tissue of the root). This is because the radish roots of radish are suitable raw materials from the viewpoints of yield and cultivation stability.

色 The coloring ratio of the pigment composition according to the present invention can change the content ratio of pelargonidin-type anthocyanin to cyanidin-type anthocyanin by selecting the type of colored radish used as a raw material. That is, this makes it possible to adjust the color hue of the dye composition widely.

For example, when a colored radish containing a large amount of pelargonidin-type anthocyanin is used as a raw material, it becomes possible to prepare a pigment composition having an orange-red to red-purple hue in an acidic to neutral range. On the other hand, when a colored radish containing a large amount of cyanidin-type anthocyanin is used as a raw material, it becomes possible to prepare a dye composition exhibiting a red to blue-violet hue in an acidic to neutral range.

ダイ In addition, when radish containing pelargonidin-type anthocyanin and cyanidin-type anthocyanin in an equal amount is used, it is possible to prepare a pigment having a color close to a red-red-purple hue in an acidic to neutral range.

Varieties of colored radish include radish having a hue such as orange-red, vermilion, red, purple-red, red-purple, reddish-purple, purple, etc. (Japanese radish, R. sativus var. Longipinnatus). . Specific examples of such varieties of radish include, for example, “Red Kururi”, “Momiji Stick”, “Red Makeup”, “Karaine Red”, “Red Sweet”, “Red Pig”, “Lady” "Salad", "Red Masari", "Red One Point", "Kaya", "Kurenai Total Fat", "Murasaki Total Fat", "Shizumurasaki", "Taste Ichiban Purple", "Red Heart", "Beijing Red Core" , Cheonan Red Core, Changan Aomaru Red Core, Yellow River Red Maru, Akane, Akane Onamayama Tsukidaikon, Hills Blue (Hilds blauer), Milan, etc. Can be mentioned.

品種 In addition, varieties of colored radish include radish (R. sativus var. Sativus) having a color such as peach, red, and purple or a color tone. Such radish varieties include, for example, "Pink @ Beauty", "Peterma No.2", "Red Chime", "Linda Red", "Scarlet Grove", "Hoho Nibimaru", "Akachan", " "Sparkler III", "Jolly", "Red Girl", "Comet", "Shuttlecock", "Isabelle", "Sparkler II", "Cherry", "Cherry Mate", "Birdland", "Red Sun" , "Mascot", "Combi", "Red and White", "Nelson", "French Breakfast", "Wiener", "Sparkler", "French Breakfast III", "Rivera", "Purple Star", and "Amethyst ( Amethyst) "and the like.

(Colored beat)
Beet is a plant species belonging to the family Amaranthaceae (Betoideae subfamily), and many cultivars are known. In addition to varieties whose enlarged roots are mainly consumed, there are also varieties whose leaves are mainly consumed.

において In this specification, the term “colored beet” refers to a beet containing a red-purple red pigment in a higher concentration than a normal white variety (for example, sugar beet that is a group of sugar varieties). Although not limited, the colored beat is preferably a red beat, and more preferably a table beat (B. v. Ssp. V. Convar. Vulgaris var. Vulgaris). Although not limited, the colored beet preferably has a betalain-based pigment-containing trait.

有 As a colored beet used as a raw material, it is preferable to use a beet having a high content of betacyanine-type betalain and / or betaxanthine-type betalain. Specifically, it is preferable to use a colored beat having a raw material color value of 0.05 or more, preferably 0.1 or more, more preferably 0.2 or more. When it is desired to prepare a pigment composition having a high color value while reducing the burden of the concentration step, the raw material color value is 0.5 or more, preferably 1 or more, more preferably 2 or more, and further preferably It is preferable that the number is 3 or more.

As a colored beat used as a raw material, for example, a part thereof may be a beat having such a color value, and a portion having such a color value is selected, and a raw material of the dye composition according to the present invention is selected. May be used.

原料 In addition, as the raw material used in the present invention, it is particularly preferable to use a material having a high betalain pigment content in the enlarged root part (particularly, not only the epidermis but also the whole soft tissue of the root). This is because the enlarged root portion of beet is a suitable raw material from the viewpoint of yield and yield of cultivation.

品種 Colored beet varieties include beats having hues such as orange-red, vermilion, red, purple-red, red-purple, reddish-purple, and purple. Specific examples of such beet varieties include, for example, “Detroit Dark Red” (dark purple red beet, Takii Seed Co., Ltd.) and “Saffron Yellow” (beet with orange outer skin and yellow inside). , Fujita Seed Co., Ltd.), "Golgo" (a spiral beet having a red-white cross section, Tokita Seed Co., Ltd.), "Revolta" (Nippon Sugar Beet Sugar Co., Ltd.) and the like.

(Residue)
In the present specification, the `` residue '' refers to a plant as a raw material, which is obtained by subjecting a pigment component to extraction treatment with an extraction solvent, squeezing treatment, mechanical crushing / crushing treatment, cell wall lytic enzyme treatment, proteolytic enzyme treatment, or the like. Refers to the residue after at least a part is removed. Such a residue is generally assumed to be a complex of dietary fiber, protein, remaining pigments and other components. From the viewpoint of the amount and properties of dietary fiber in the residue and the amount and properties of the remaining pigment, colored radish and colored beet are suitable for the plant used in the present invention.

残渣 The residue thus obtained may be further dried through a drying step, may be further powdered through a powdering step, or may be granulated by a known method.

残渣 As such a residue, an extraction residue subjected to an extraction treatment with an extraction solvent and / or a juice residue subjected to a squeezing treatment is preferable from the viewpoint of remarkably exerting the effects of the present invention.

(4) When a residue is obtained by performing an extraction treatment from a raw material plant, the raw material itself can be used for solvent extraction regardless of the shape of the raw material. From the viewpoint of increasing the surface area and increasing the extraction efficiency, it is preferable to process (eg, crush, etc.) the raw material. Here, “crushing etc.” is an act including crushing, crushing, grinding, crushing, pulverizing, and the like. In addition, this is an act that includes shredding, cutting, shredding, and slicing into small pieces of several mm to several cm. Further, a dried product obtained by drying these can be used.

As the extraction solvent, any solvent that is usually used in the food field can be used, but for example, water, hydrous alcohol, alcohol, and the like are preferably used.

Examples of the type of alcohol include lower alcohols having 1 to 4 carbon atoms. Specific examples include methanol, ethanol, propanol, isopropyl alcohol, and butanol. Preferably, it is ethanol.

A particularly preferred solvent is water or a hydroalcoholic. As the hydrous alcohol, those having an alcohol content of 50% (v / v) or less, preferably 40% (v / v) or less are suitable. The lower limit of the alcohol content is not particularly limited, but may be, for example, 1% (v / v).

使用 The amount of the solvent to be used with respect to the raw material is not particularly limited, and for example, 0.1 to 1000 parts by mass of the solvent can be exemplified with respect to 1 part by mass of the raw material. Particularly, it is preferable to use 0.2 to 500 parts by mass, more preferably 0.5 to 100 parts by mass, and still more preferably 1 to 50 parts by mass of the solvent with respect to 1 part by mass of the raw material.

ＰＨ The pH of the extraction solvent is not particularly limited. For example, when a colored beet is used as a raw material, the pH of the extraction solvent is, for example, preferably 1 to 7, and more preferably 3 to 7. In the case where colored radish is used as a raw material, the extraction solvent is preferably, for example, an acidic solution. Specifically, an acidic solution adjusted to pH 1 to 5, preferably pH 1 to 4, more preferably pH 1 to 3.4, and still more preferably pH 1 to 3, is suitable.

手段 Means for adjusting the extraction solvent to be acidic include, for example, means for blending an inorganic acid and / or an organic acid. Examples of the inorganic acid include hydrochloric acid, sulfuric acid, nitric acid, and phosphoric acid, and examples of the organic acid include citric acid, acetic acid, malic acid, and lactic acid.

The amount of the inorganic acid or organic acid to be added to the extraction solvent is not particularly limited, but is 0.01 to 10% by mass, preferably 0.1 to 7.5% by mass, more preferably 0.1 to 7.5% by mass based on the extraction solvent. It is preferable to adjust appropriately in the range of about 0.5 to 5% by mass.

The extraction operation may be performed by a conventional method, and is not particularly limited. The extraction may be performed by immersion or standing. For example, extraction efficiency can be improved by performing operations such as stirring, suspension, shaking, vibration treatment, and ultrasonic treatment.

温度 The temperature conditions at the time of extraction are not particularly limited. For example, the temperature is 100 ° C. or less, and the preferred temperature is 10 to 70 ° C., and more preferably 10 to 40 ° C.

The extraction time is not particularly limited. For example, 1 minute to 72 hours can be mentioned, and the preferable extraction time is 10 minutes to 48 hours, more preferably 30 minutes to 24 hours.

において In the present invention, it is possible to obtain a desired residue also by subjecting the raw material plant to squeezing.

場合 When performing the juice processing, the raw material plants can be used as they are, but in view of the juice efficiency, it is preferable to use raw materials that have been crushed or the like. Here, crushing and the like are actions including crushing, crushing, grinding, crushing and the like. In addition, this is an act that includes shredding, cutting, shredding, and slicing into small pieces of several mm to several cm.

The squeezing operation is not particularly limited, and examples thereof include a method in which squeezed liquid is squeezed out of a plant by applying pressure and squeezed to recover the liquid.

(Form of dye composition and its characteristics)
The dye composition of the present invention can be used as a dye preparation.
The properties of the dye composition (or dye preparation) according to the present invention are not particularly limited. For example, a liquid state, a paste state, a gel state, a semi-solid state, a solid state, a powder state and the like can be mentioned, and a solid state or a powder state is preferable.

When the pigment composition (or the pigment preparation) contains the residue of colored radish, the content of the anthocyanin-based pigment is not particularly limited, but may be, for example, 0.5 to the total amount of the pigment composition (or the pigment preparation). It can be from 100% by weight, from 1 to 95% by weight, from 1 to 90% by weight, or from 5 to 75% by weight.

When the pigment composition (or the pigment preparation) contains a residue of colored beet, the content of the betalain pigment is not particularly limited, but may be, for example, 0.5 to the total amount of the pigment composition (or the pigment preparation). It can be ～ 100% by weight, can be 1-95% by weight, can be 1-90% by weight, can be 5-75% by weight.

When the pigment composition (or the pigment preparation) contains a residue of colored radish, the amount of the pigment composition (or the pigment preparation) to be added is, for example, 0.01 to 50 parts by mass relative to 100 parts by mass of the object to be colored. , Preferably 0.05 to 20 parts by mass, more preferably 0.1 to 10 parts by mass.

When the pigment composition (or the pigment preparation) contains colored beet residues, the amount of the pigment composition (or the pigment preparation) to be added is, for example, 0.01 to 50 parts by mass relative to 100 parts by mass of the object to be colored. , Preferably 0.05 to 20 parts by mass, more preferably 0.1 to 10 parts by mass.

When the pigment composition is used for coloring (for example, when used as a pigment preparation), the value of the color value E ^10% _{1 cm} of the pigment composition (or the pigment preparation) is 0.1 to 800. Is preferred.

For example, when the residue of colored radish or colored beet is used alone without using other pigment preparations, the color value of the pigment composition (or pigment preparation) is 0.1 or more, preferably 0.3 or more, It is more preferably at least 0.5, still more preferably at least 0.6, even more preferably at least 0.7, particularly preferably at least 0.8. The upper limit of the color value of the dye composition (or dye preparation) is not particularly limited.

When the residue of colored radish or colored beet is used in combination with another pigment preparation, the color value of the pigment composition (or pigment preparation) is, for example, 0.3 or more, more preferably 0.5 or more, and still more preferably. Is preferably 1 or more, more preferably 20 or more, particularly preferably 30 or more, and most preferably 40 or more. The upper limit of the color value of the pigment composition (or the pigment preparation) is not particularly limited, and for example, 800 is mentioned. The color value of the pigment composition (or the pigment preparation) can be measured according to the color value measurement method described in the 9th edition of the Japanese Standards for Food Additives (Ministry of Health, Labor and Welfare).

色素 By mixing two or more dye compositions (or dye preparations) having different hues, a dye composition (or dye preparation) having a desired hue can be obtained.

For example, when the pigment composition (or the pigment preparation) contains a residue of colored radish, a pigment composition (or a pigment preparation) containing a large amount of pelargonidin-type anthocyanin and a pigment composition (or a pigment preparation containing a large amount of cyanidin-type anthocyanin) ) Can be prepared in a desired ratio to prepare a dye composition (or dye preparation) exhibiting a desired hue of orange to red to purple in an acidic to neutral range.

For example, when the pigment composition (or the pigment preparation) contains colored beet residues, a pigment composition (or a pigment preparation) containing a large amount of betacyanine-type betalain and a pigment composition (or a pigment containing a large amount of betaxanthin-type betalain) ) Can be prepared at a desired ratio to prepare a dye composition (or dye preparation) exhibiting a desired hue of orange to red to purple in an acidic to neutral range.

It is also possible to obtain a desired hue by mixing with a coloring agent (for example, a coloring agent such as yellow, green, and blue) from a raw material other than the present invention.

(Colored object)
In the present specification, the “colored object” refers to an object to which the dye composition (or dye preparation) of the present invention is applied. The body to be colored to which the dye composition (or dye preparation) of the present invention is applied is not particularly limited as long as the effects of the present invention can be exerted.

から From the viewpoint of effectively suppressing fading, the water content of the object to be colored is preferably low, and the object to be colored is more preferably a dried product. The moisture content of the object to be colored is not limited as long as the effects of the present invention can be exerted. For example, 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less, 4% Below, 3% or less, 2% or less, 1% or less, 0.5% or less can be set. The water content of the food can be measured by a general method for measuring the water content of a food, and examples thereof include a heat drying method under normal pressure or reduced pressure, a Karl Fischer method, a distillation method, and an infrared moisture meter. The water content can be calculated in detail according to the water measurement method (Karl Fischer method) described in the 9th edition of the Japanese Standards for Food Additives (Ministry of Health, Labor and Welfare).

(4) The coloring composition of the present invention is applied to an object to be colored by a known method, and the coloring method is not limited. The dye composition of the present invention may be applied in a part of the manufacturing process of the product to be colored, for example, may be added to the raw material of the product to be colored, kneaded, molded or formulated. It may be applied before, during, or after any of the steps.

性 The properties of the object to be colored are not particularly limited as long as the effects of the present invention can be exhibited. For example, a liquid, paste, gel, semi-solid, solid, or powder form may be used.

製品 The product form of the object to be colored is not particularly limited as long as the effects of the present invention can be exhibited. The coloring composition derived from a conventional colored vegetable is easily discolored, and can be used for a coloring object, which has been difficult to use, and can be used in a wide range of fields.

Examples of the product form of the object to be colored include food and drink, pharmaceuticals, quasi-drugs, cosmetics, sanitary products, feed, stationery, toys, and the like.
Although the type of food and drink is not particularly limited, specifically, examples of the food and drink are:
Milk drinks, lactic acid drinks, carbonated drinks, fruit drinks (eg juice drinks, soft drinks with juice, carbonated drinks with juice, pulp drinks), vegetable drinks, vegetable and fruit drinks, alcoholic drinks such as liqueurs, coffee drinks, powder Beverages such as beverages, sports beverages, and supplement beverages;
Tea drinks such as black tea drinks, green tea, and blended tea (the drinks and the tea drinks are included in the “drinks”);
Puddings such as custard pudding, milk pudding, pudding with fruit juice, desserts such as jelly, bavarois and yogurt;
Frozen desserts such as ice cream, ice milk, lacto ice, and ice desserts;
Gums such as chewing gum and balloon gum (eg, plate gum, sugar-coated gum);
Chocolates such as coated chocolate (eg, marble chocolate), flavored chocolate (eg, strawberry chocolate, blueberry chocolate, melon chocolate, etc.);
Candies such as hard candy (eg, bonbon, butterball, marble, etc.), soft candy (eg, caramel, nougat, gummy candy, marshmallow, etc.), sugar-coated candy, drop, and toffee;
Sweets such as cookies and biscuits;
Soups such as consommé soup and potage soup;
Liquid seasonings such as separate dressing, non-oil dressing, ketchup, sauce and sauce;
Jams such as strawberry jam, blueberry jam, marmalade, apple jam, apricot jam, preserve, syrup;
Fruit wine such as red wine;
Processing fruits such as cherry, apricot, apple, strawberry, and peach pickled in syrup;
Agricultural products such as pickles;
Processed marine products such as fish paste products; and processed cereals such as bread, noodles (including non-fried noodles), bun dough, rice, etc .;
Is included.
Examples of the food and drink include semi-finished products and intermediate products of these products.

Examples of "medicines" include powders (powder), granules, tablets (including lozenges and chewables), pills, capsules, films, drinks, lozenges, gargles and the like. it can.
Examples of “quasi-drugs” include nutritional aids, various supplements, dentifrices, oral fresheners, bad breath inhibitors, hair restorers, hair restorers, skin moisturizers, and the like.
Examples of "cosmetics" include skin lotions, lipsticks, sunscreen cosmetics, make-up cosmetics (base makeup, foundation, eyeshadow, eyeliner, mascara, eyebrow, blush (teak)) and the like.
Examples of "sanitary products" include soaps, detergents, shampoos, rinses, hair treatments, dentifrices, bath additives, and the like.
Examples of the “feed” include various pet foods such as cat food and dog food, and feeds for ornamental fish and cultured fish.
Examples of the "stationery" include a colored pencil, a crayon, a colored pen ink, a printing ink, and the like.
Examples of "toys" include infant toys, infant toys, pacifiers, infant crayons, and the like.

[Method for suppressing fading of colored body]
The present invention also relates to a method for suppressing fading of a colored body, which has the following aspects.
A method for suppressing color fading of a colored body, comprising applying a pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet to a body to be colored.

The method can be the same or similar to the embodiment and the preparation method of the dye composition of the present invention, and can be understood with reference to the method of preparing the dye composition of the present invention.

[Method for producing colored body with suppressed fading]
The present invention also relates to a method for producing a colored body in which fading is suppressed, which has the following aspects.
A method for producing a colored body in which fading is suppressed, comprising applying a pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet to a body to be colored.
By applying the coloring matter composition of the present invention to a coloring object, a discoloration suppressing function can be imparted to the coloring object, so that the coloring matter to which the coloring composition has been applied can suppress discoloration. .

において In the various methods described above, the suppression of fading is brought about by light resistance and / or heat resistance, although not limited.

色素 The dye composition according to the present invention can be suitably used for coloring a distribution product or a display product that requires light resistance, such as long-time LED or fluorescent lamp irradiation, due to its properties regarding light resistance. Therefore, in another embodiment of the present invention, a method for imparting light resistance to a dye composition by including at least one residue selected from the group consisting of colored radish and colored beet in the dye composition. It is also possible to provide.

色素 The dye composition according to the present invention can be suitably used for coloring distribution products that require resistance to high-temperature storage and the like due to properties related to heat resistance. Further, the present invention can be suitably used in a mode in which heat treatment such as retort sterilization, processing, and cooking is assumed. Therefore, in another embodiment of the present invention, a method for imparting heat resistance to a dye composition by including at least one residue selected from the group consisting of colored radish and colored beet in the dye composition. It is also possible to provide.

These methods can be the same as or similar to the embodiments and preparation methods of the dye composition of the present invention, and can be understood with reference to the method of preparing the dye composition of the present invention.

(Terms related to pigments)
The main terms related to the dyes used in the present specification are described below.
In the present specification, the “CIE L ^* a ^* b ^* color system (L ^* a ^* b ^* system)” refers to the rectangular coordinates consisting of the a ^* axis and b ^* axis indicating chromaticity and L ^* perpendicular to this ^. This is a color system that forms a color solid composed of axes.
Here, the “L ^* value” is a value representing lightness by a numerical value. When L ^* value = 100, the color becomes white, and when L ^* value = 0, the color becomes black. “A ^* value” is a value that expresses the red and green tones by numerical values. The larger the + value of the a ^* value, the stronger the red color, and the larger the-value of the a ^* value, the stronger the green color. “B ^* value” is a value that expresses the yellow and blue tones by numerical values. The larger the value of + of the b ^* value, the stronger the yellow color, and the larger the ^negative value of the b ^* value, the stronger the blue color.

The “CHROMA value” in this specification is a value obtained by numerically expressing the distance from the origin in the L ^* a ^* b ^* color system by the following equation (1). Used as a value indicating saturation. The larger the value, the more vivid the color.

In the present specification, the “color difference (ΔE)” is a point where two colors are plotted in the L ^* a ^* b ^* color system (a ^* ₁ , b ^* ₁ , L ^* ₁ ) and (a ^* ₂ , b ^* ₂ , L ^* ₂ ) is a value calculated by the following equation (2) and expressed as a numerical value.

In the present specification, the “HUE value” refers to a straight line connecting a plot (a ^* value, b ^* value) on the orthogonal coordinates of the a ^* axis and the b ^* axis in the L ^* a ^* b ^* color system and the origin. Is a value representing the hue expressed by converting the angle of formation into a hue notation in the Munsell hue circle. The hue is a value represented by a symbol and a numerical value.

In the present specification, the suppression of fading of the colored body to which the dye composition of the present invention is applied is, from the viewpoint of light resistance, when stored at 15000 lux of white LED irradiation and 10 days at 10 ° C. for a color difference (ΔE). Is 10 or less, preferably 9 or less, more preferably 8 or less, even more preferably 7 or less, particularly preferably 6 or less, most preferably 5 or less before storage.

Further, in the present specification, the suppression of fading of the colored body to which the coloring matter composition of the present invention has been applied is, from the viewpoint of heat resistance, when stored at 50 ° C. and in a dark place for 6 days, the color difference (ΔE) is reduced. For example, it can be 17 or less, 16 or less, 15 or less, or 14 or less before storage, preferably 13 or less, more preferably 12 or less, still more preferably 11 or less, even more preferably 10 or less, and particularly preferably. Is 9 or less, most preferably 8 or less.

In another embodiment, the present invention includes the following aspects.

Item 1. A dye composition comprising at least one residue selected from the group consisting of colored radish and colored beet.
Item 2. Item 2. The dye composition according to Item 1, wherein the colored radish is red radish, purple radish, or red radish.
Item 3. Item 3. The dye composition according to

Item

1 or 2, wherein the colored radish is a colored radish having an anthocyanin-based pigment-containing trait.
Item 4. Item 4. The dye composition according to item 3, wherein the anthocyanin-based pigment-containing trait is a trait containing pelargonidin-type anthocyanin and / or cyanidin-type anthocyanin as a main anthocyanin-based pigment.
Item 5. Item 5. The dye composition according to any one of Items 1 to 4, wherein a raw material color value of the colored radish is 0.05 or more.
Item 6. Item 6. The pigment composition according to any one of Items 1 to 5, wherein the residue is an extraction residue subjected to an extraction treatment with an extraction solvent and / or a juice residue subjected to a juice treatment.
Item 7. Item 7. The dye composition according to Item 6, wherein the extraction solvent is water, hydrous alcohol, or alcohol.
Item 8. Item 8. The dye composition according to item 6 or 7, wherein the extraction solvent contains an inorganic acid and / or an organic acid.
Item 9. Item 9. The dye composition according to item 8, wherein the organic acid is at least one selected from the group consisting of citric acid, acetic acid, malic acid, and lactic acid.
Item 10. Item 10. The dye composition according to item 8 or 9, wherein the content of the inorganic acid and / or the organic acid is 0.01 to 10% by mass relative to the total amount of the extraction solvent.
Item 11. Item 11. The dye composition according to any one of Items 1 to 10, which is in the form of a liquid, a paste, a gel, a semi-solid, a solid, or a powder.
Item 12. Item 12. The dye composition according to any one of Items 1 to 11, which is used for an object to be colored having a water content of 10% or less.
Item 13. Item 13. The coloring composition according to Item 12, wherein the object to be colored is a food or drink, a pharmaceutical, a quasi-drug, a cosmetic, a sanitary product, a feed, a stationery, or a toy.
Item 14. The food or beverage is selected from the group consisting of gum, chocolate, frozen dessert, dessert, sugar confectionery, confectionery, processed cereal food, processed agricultural product, processed meat, processed marine product, dairy product, seasoning, jam, and beverage. Item 14. The dye composition according to Item 13, which is at least one kind selected from the group consisting of:
Item 15. Item 15. The dye composition according to any one of Items 12 to 14, wherein the amount of the dye composition is 0.01 to 50 parts by mass relative to 100 parts by mass of the material to be colored.

Item 16. A method for suppressing color fading of a colored body, comprising applying a pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet to a body to be colored.
Item 17. Item 17. The method for suppressing fading of a colored body according to Item 16, wherein the colored radish is red radish, purple radish, or red radish.
Item 18. Item 18. The method for suppressing fading of a colored body according to Item 16 or 17, wherein the colored radish is a colored radish having an anthocyanin-based pigment-containing trait.
Item 19. Item 19. The method for suppressing fading of a colored body according to Item 18, wherein the anthocyanin-based pigment-containing trait is a trait containing pelargonidin-type anthocyanin and / or cyanidin-type anthocyanin as a main anthocyanin-based pigment.
Item 20. Item 20. The method for suppressing fading of a colored body according to any one of Items 16 to 19, wherein a raw material color value of the colored radish is 0.05 or more.
Item 21. Item 21. The method for suppressing color fading of a colored body according to any one of Items 16 to 20, wherein the residue is an extraction residue subjected to an extraction treatment with an extraction solvent and / or a juice residue subjected to a juice treatment.
Item 22. Item 22. The method for suppressing discoloration of a colored body according to Item 21, wherein the extraction solvent is water, hydrous alcohol, or alcohol.
Item 23. Item 21. The method for suppressing fading of a colored body according to Item 21 or 22, wherein the extraction solvent contains an inorganic acid and / or an organic acid.
Item 24. Item 24. The method for suppressing fading of a colored body according to Item 23, wherein the organic acid is at least one selected from the group consisting of citric acid, acetic acid, malic acid, and lactic acid.
Item 25. Item 25. The method according to Item 23 or 24, wherein the content of the inorganic acid and / or the organic acid is 0.01 to 10% by mass relative to the total amount of the extraction solvent.
Item 26. Item 26. The method for suppressing fading of a colored body according to any one of Items 16 to 25, wherein the dye composition is in the form of a liquid, a paste, a gel, a semi-solid, a solid, or a powder.
Item 27. Item 27. The method for suppressing fading of a colored body according to any one of Items 16 to 26, wherein the water content of the colored body is 10% or less.
Item 28. Item 28. The method according to any one of Items 16 to 27, wherein the object to be colored is a food or drink, a pharmaceutical, a quasi-drug, a cosmetic, a sanitary product, a feed, a stationery, or a toy.
Item 29. The food or beverage is selected from the group consisting of gum, chocolate, frozen dessert, dessert, sugar confectionery, confectionery, processed cereal food, processed agricultural product, processed meat, processed marine product, dairy product, seasoning, jam, and beverage. Item 29. The method for suppressing fading of a colored body according to Item 28, wherein the method is at least one of the following.
Item 30. Item 30. The method for suppressing fading of a colored body according to any one of Items 16 to 29, wherein the amount of the dye composition is 0.01 to 50 parts by mass relative to 100 parts by mass of the object to be colored.

Item 31. A method for producing a colored body in which fading is suppressed, comprising applying a pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet to a body to be colored.

Hereinafter, the present invention will be described with reference to examples, but the scope of the present invention is not limited thereto.

[Preparation of dye composition]
(1) Red cabbage pigment preparation (Comparative Example 1)
An anthocyanin-based pigment composition (a pigment preparation) containing a pigment extracted by solvent extraction using red cabbage as a raw material was prepared. Specifically, a liquid anthocyanin-based pigment composition (color value = 80) prepared by cutting a red cabbage having a raw material color value of 3 and extracting with a 0.8% citric acid solution was used. This pigment composition is an anthocyanin pigment composition derived from an extract.

(2) Purple potato pigment preparation (Comparative Example 2)
An anthocyanin-based pigment composition (a pigment preparation) containing a pigment extracted by solvent extraction from purple potato was prepared. Specifically, a liquid anthocyanin-based pigment composition (color value = 80) prepared by cutting a purple potato having a raw material color value of 7 and extracting with a 0.8% citric acid solution was used. This pigment composition is an anthocyanin pigment composition derived from an extract.

(3) Red radish extract pigment preparation (Comparative Example 3)
An anthocyanin-based pigment composition (a pigment preparation) containing a pigment extracted by solvent extraction using colored radish as a raw material was prepared. Specifically, a liquid anthocyanin-based pigment composition (color value = 80) prepared by cutting red radish having a raw material color value of 10 and extracting with a 0.8% citric acid solution was used. This pigment composition is an anthocyanin pigment composition derived from an extract.

(4) Red radish extract pigment powder preparation (Comparative Example 4)
An anthocyanin-based pigment composition (a pigment preparation) containing a pigment extracted by solvent extraction using colored radish as a raw material was prepared. Specifically, a powdery anthocyanin-based pigment composition (color value = 500) prepared by cutting a red radish having a raw material color value of 10 and extracting with a 0.8% citric acid solution was used. This pigment composition is an anthocyanin pigment composition derived from an extract.

(5) Red radish residue powder preparation (Example 1)
An anthocyanin-based pigment composition (a pigment preparation) containing a colored radish residue was prepared. Specifically, a colored radish having a raw material color value of 12 was cut and extracted with a 0.8% citric acid solution. Solid-liquid separation was performed using a 20 mesh, 4 times the amount of water was added to the obtained extraction residue, and the pH was adjusted to 3.0 with a 50% aqueous citric acid solution. After the adjustment, solid-liquid separation was performed using a 50 mesh, and the obtained residue was dried under reduced pressure (20 hPa, 40 ° C.). A powdered anthocyanin-based pigment composition (color value of the composition = 1), which was obtained by crushing the dried product with a mixer and sieving through a 50-mesh screen, was used.

(6) Red radish residue powder preparation (Example 2)
An anthocyanin-based pigment composition (a pigment preparation) containing a colored radish residue was prepared. Specifically, a colored radish having a raw material color value of 10 was cut and extracted with a 0.8% citric acid solution. Solid-liquid separation was performed using a 20 mesh, 4 times the amount of water was added to the obtained extraction residue, and the pH was adjusted to 3.0 with a 50% aqueous citric acid solution. After the adjustment, solid-liquid separation was performed using a 50 mesh, and the obtained residue was dried under reduced pressure (20 hPa, 40 ° C.). A powdered anthocyanin-based pigment composition (color value of the composition = 1), which was obtained by crushing the dried product with a mixer and sieving through a 50-mesh screen, was used.

(7) Red radish residue powder preparation (Example 3)
An anthocyanin-based pigment composition (a pigment preparation) containing a colored radish residue was prepared. Specifically, a colored radish having a raw material color value of 10 was cut and extracted with a 0.8% citric acid solution. Solid-liquid separation was performed using a 20 mesh, 4 times the amount of water was added to the obtained extraction residue, and the pH was adjusted to 3.0 with a 50% aqueous citric acid solution. After the preparation, solid-liquid separation was performed using a 50 mesh, the obtained extraction residue was dried by a spray drying method, and the dried product was pulverized with a mixer and sieved through a 50 mesh to obtain a powdery anthocyanin-based pigment composition (composition) Color value = about 17) was used.

(8) Red radish residue powder preparation (Example 4)
An anthocyanin-based pigment composition (a pigment preparation) containing a colored radish residue was prepared. Specifically, a colored radish having a raw material color value of 10 was cut and extracted with a 0.8% citric acid solution. Solid-liquid separation was performed using a 20 mesh, 4 times the amount of water was added to the obtained extraction residue, and the pH was adjusted to 3.0 with a 50% aqueous citric acid solution. After the adjustment, solid-liquid separation was carried out using a 50 mesh, the obtained extraction residue was dried by a drum drying method, and the dried product was pulverized with a mixer and sieved with a 50 mesh to obtain a powdery anthocyanin-based pigment composition (composition) (Color value of the product = about 50).

(9) Red radish residue enzyme-treated powder formulation (Example 5)
An anthocyanin-based pigment composition (a pigment preparation) containing an enzyme-treated powder of the residue of colored radish was prepared. Specifically, a colored radish having a raw material color value of 10 was cut and extracted with a 0.8% citric acid solution. Solid-liquid separation was performed using a 20 mesh, and the obtained extraction residue was subjected to an enzymatic reaction with cellulase at an enzyme amount of 0.3%, pH 4.5, and 50 ° C. The residue was recovered by washing with water using 150 mesh to remove the enzyme. Four times the amount of water was added, and the pH was adjusted to 3.0 with a 50% aqueous citric acid solution. After the adjustment, solid-liquid separation was performed using a 50 mesh, and the obtained residue was dried under reduced pressure (20 hPa, 40 ° C.). A powdery anthocyanin-based pigment composition (color value of the composition = 1) was used by pulverizing the dried product with a mixer and sieving through a 200-mesh screen.

(10) Red radish residue enzyme-treated powder formulation (Example 6)
An anthocyanin-based pigment composition (a pigment preparation) containing an enzyme-treated powder of the residue of colored radish was prepared. Specifically, a colored radish having a raw material color value of 10 was cut and extracted with a 0.8% citric acid solution. Solid-liquid separation was performed using a 20 mesh, and the obtained extraction residue was subjected to an enzymatic reaction with cellulase at an enzyme amount of 0.3%, pH 4.5, and 50 ° C. The residue was recovered by washing with water using 150 mesh to remove the enzyme. The obtained residue was dried under reduced pressure (20 hPa, 40 ° C.). A powdery anthocyanin-based pigment composition (color value of the composition = 1) was used by pulverizing the dried product with a mixer and sieving through a 200-mesh screen.

[Test Example 1. Stability test]
(Colored object)
The difference in stability in gum between the residue derived from the plant and the pigment not using the residue was confirmed.
A gum base having the formulation shown in Table 1 was used as a material to be colored.

に Each prepared pigment composition was applied to a body to be colored shown in Table 1. Specifically, each pigment composition was added to 50 g of the gum base of the object to be colored shown in Table 1 which was softened by heating. During coloring, 0.5 g of citric acid pulverized in a mortar was added and mixed to obtain a colored body (gum). The addition amount of each coloring composition was adjusted to be the addition amount shown in Table 2 with respect to the total amount of the colored body (gum). The amount of the dye composition was adjusted so that the color density of the colored body (gum) became equal.

(Test Example 1-1. Light fastness test)
The light stability when the above-prepared dye composition was applied to an object to be colored was examined. The stability of the dye composition to light was evaluated by measuring the residual ratio of the anthocyanin-based dye under LED irradiation conditions. The above colored body (gum) was irradiated with LED 15000lux at 10 ° C. for 3 days or 6 days using an LED irradiator to obtain a test sample. As the LED irradiator, an incubator with illumination FLI-2010A-LED (manufactured by Tokyo Rika Kikai Co., Ltd.) was used. The colored body immediately after preparation was used as a control sample.

After irradiation, “tristimulus values of L ^* a ^* b ^* color system (L ^* value, a ^* value and b ^* value)”, “hue (HUE value)”, and “saturation (CHROMA) Value) "and" color difference (ΔE) "were measured. Tables 3 to 8 show the results of the light resistance test. In the light resistance test, two kinds of the above test samples were prepared. For one test sample, L ^* value, a ^* value, and b ^* value were measured at three points (both ends and the center) on the sample surface, and the average value was taken as the measured value of the test sample. In addition to the measured values of each test sample, the average of the two test samples is also shown. FIG. 1 shows a photograph of the light resistance test result.

(1) L ^* a ^* b ^* colorimetric tristimulus values (L ^* value, a ^* value and b ^* value)
For each sample, the reflected light was measured at a measurement wavelength of 400 to 700 nm using a spectrophotometer (spectral color difference meter CM-700d manufactured by Konica Minolta Co., Ltd.), and the tristimulus values of the L ^* a ^* b ^* color system were measured. (L ^* value, a ^* value and b ^* value) were measured.

(2) Hue (HUE value)
It is a value representing the hue by a symbol and a numerical value, and is a straight line connecting the plot (a ^* value, b ^* value) on the orthogonal coordinates of the a ^* axis b ^* axis in the L ^* a ^* b ^* color system and the origin. Was converted into a hue notation in the Munsell hue circle and calculated.

(3) Saturation (CHROMA value)
L ^* a ^* b ^* Color System The distance from the origin in the color system was expressed numerically by the following equation (1).

(4) Color difference (ΔE)
The ΔE value of the “color difference” (distance between two colors) when comparing each test sample with the control sample immediately after preparation was calculated by the following equation (2).

[Test Example 1-2. Heat resistance test]
The thermal stability when the above-prepared dye composition was applied to a body to be colored was examined. The stability of the dye composition to heat was evaluated by measuring the residual ratio of the anthocyanin dye under high temperature conditions. The above colored body (gum) was stored in a dark place at a high temperature of 50 ° C. for 3 days or 6 days to obtain a test sample. As in the case of the light resistance test, a colored body immediately after preparation was used as a control sample.

After storage, the “L ^* a ^* b ^* color system tristimulus values (L ^* value, a ^* value and b ^* value)” and “hue (HUE value)” are obtained in the same manner as in the light fastness test. , "Chroma (CHROMA value)" and "color difference (ΔE)" were measured. The results of the heat resistance test are also shown in Tables 3 to 8. FIG. 2 shows a photograph of the results of the heat resistance test.

As shown in Tables 3 to 8 and FIG. 1, in the light resistance test, when the pigment composition containing the residue of the plant (colored radish) was used, it was compared with the case where the pigment composition not using the residue was used. It has a high resistance to light and shows that fading is suppressed.

As shown in Tables 3 to 8 and FIG. 2, in the heat resistance test, when the pigment composition containing the residue of the plant body (colored radish) was used, compared with the case where the pigment composition not using the residue was used. It has been shown that it has high heat resistance and suppresses fading.

[Test Example 2. Stability test (cookie)]
(Colored object)
Using a residue derived from a plant, the coloring stability of the cookie was confirmed.
Cookie dough of the formulation shown in Table 9 was used as a material to be colored.

色素 The prepared pigment composition (Example 3) was applied to the object to be colored shown in Table 9. Specifically, the amount of the pigment composition (Example 3) shown in Table 10 was added to and mixed with the cookie dough obtained by mixing the materials shown in Table 9. After leaving it to stand in a refrigerator for 1 hour, it was rolled to a thickness of 5 mm, extracted with a mold, and baked in an oven at 170 ° C. for about 10 minutes to prepare a colored cookie.

[Test Example 2-1. Light fastness test]
The light stability when the above-prepared dye composition was applied to an object to be colored was examined. The stability of the dye composition to light was evaluated by measuring the residual ratio of the anthocyanin-based dye under fluorescent lamp irradiation conditions. The above colored body (cookie) is irradiated with a fluorescent lamp 10,000lux at 10 ° C. for 10 days or 20 days using a fluorescent lamp irradiator (CULTIVATION CHAMBER CLH-301 (manufactured by Tommy Seiko)) and tested. A sample was used. The sample after storage at room temperature (4 weeks) in the dark was used as a control sample.

After irradiation, in the same manner as in Test Example 1-1, “tristimulus values (L ^* value, a ^* value and b ^* value) of the L ^* a ^* b ^* color system”, “hue (HUE value)”, “Saturation (CHROMA value)” and “color difference (ΔE)” were measured. Table 11 shows the results of the light resistance test. The color difference (ΔE) was obtained based on the above equation (2) for the color difference (distance between two colors) when comparing each test sample with the control sample.

[Test Example 2-2. Heat resistance test]
The thermal stability when the above-prepared dye composition was applied to a body to be colored was examined. The stability of the dye composition to heat was evaluated by measuring the residual ratio of the anthocyanin dye under high temperature conditions. The colored body (cookie) was stored in a dark place at a high temperature of 38 ° C. for 2 weeks or 4 weeks to obtain a test sample. As in the case of the light resistance test, a sample after storage at room temperature (4 weeks) in a dark place was used as a control sample.

After storage, the “L ^* a ^* b ^* color system tristimulus values (L ^* value, a ^* value and b ^* value)” and “hue (HUE value)” are obtained in the same manner as in the light fastness test. , “Saturation (CHROMA value)”, and “color difference (ΔE)” were measured. Table 11 also shows the results of the heat resistance test.

As shown in Table 11, in the light resistance test and the heat resistance test, when a pigment composition containing a residue of a plant (colored radish) was used, a change in color tone (ΔE) was small, and high stability was exhibited. Indicated.

[Test Example 3. Stability test (tablets)]
(Colored object)
The coloring stability in tablet confections was confirmed using residues derived from plants.
Tablet confectionery dough having the formulation shown in Table 12 was used as the material to be colored.

The dye composition thus prepared was applied to the objects to be colored shown in Table 12. Specifically, each coloring composition of the addition amount shown in Table 13 was added to the tablet confectionery dough, and mixed while grinding in a mortar. Using a tableting machine, tableting was performed under the following conditions to produce a colored tablet.
Tableting conditions: 7 mm diameter, about 0.2 g / piece, tableting pressure about 1.1 t

[Test Example 3-1. Light fastness test]
The light stability when the above-prepared dye composition was applied to an object to be colored was examined. The stability of the dye composition to light was evaluated by measuring the residual ratio of the anthocyanin-based dye under fluorescent lamp irradiation conditions. The colored body (tablet) is irradiated with a fluorescent lamp 10,000lux at 10 ° C. for 1 week or 2 weeks using a fluorescent lamp irradiator (CULTIVATION CHAMBER CLH-301 (manufactured by Tommy Seiko)). A test sample was used. The sample after storage at room temperature (4 weeks) in the dark was used as a control sample.

(4) After irradiation, the dye remaining rate after the light resistance test was visually evaluated when the dye remaining rate of the control sample was set to 100%. The results are shown in Table 14. FIG. 3 shows the results.

[Test Example 3-2. Heat resistance test]
The thermal stability when the above-prepared dye composition was applied to a body to be colored was examined. The stability of the dye composition to heat was evaluated by measuring the residual ratio of the anthocyanin dye under high temperature conditions. The colored body (tablet) was stored in a dark place at a high temperature of 38 ° C. for 2 weeks or 4 weeks to obtain a test sample. As in the case of the light resistance test, a sample after storage at room temperature (4 weeks) in a dark place was used as a control sample.

(4) After storage, the dye remaining ratio after the heat resistance test was visually evaluated when the dye remaining ratio of the control sample was set to 100%, and the results are shown in Table 14. FIG. 3 shows the results.

As shown in Table 14 and FIG. 3, in the light resistance test and the heat resistance test, by using the pigment composition containing the residue of the plant body (colored radish), at any concentration, the light and heat It showed high resistance and suppressed discoloration.

[Test Example 4. Stability test (chocolate)]
(Colored object)
Using a residue derived from a plant, the coloring stability of chocolate was confirmed.
A commercially available white chocolate was used as a base to be colored.

(4) The prepared pigment composition (Example 5 or Example 6) was applied to the above-mentioned object to be colored. Specifically, while the chocolate base was heated to 45 to 50 ° C., the amount of the pigment composition (Example 5 or Example 6) shown in Table 15 was added to the chocolate base and mixed. . After standing for 1 hour in a refrigerator, a colored chocolate was prepared.

[Test Example 4-1. Light fastness test]
The light stability when the above-prepared dye composition was applied to an object to be colored was examined. The stability of the dye composition to light was evaluated by measuring the residual ratio of the anthocyanin-based dye under LED irradiation conditions. The colored body (chocolate) was irradiated with an LED 5000lux at 10 ° C. for 5 days or 7 days using an LED irradiator to obtain a test sample. As the LED irradiator, an incubator with illumination FLI-2010A-LED (manufactured by Tokyo Rika Kikai Co., Ltd.) was used. The colored body immediately after preparation was used as a control sample.

After irradiation, in the same manner as in Test Example 1-1, “tristimulus values (L ^* value, a ^* value and b ^* value) of the L ^* a ^* b ^* color system”, “hue (HUE value)”, “Saturation (CHROMA value)” and “color difference (ΔE)” were measured. Table 16 shows the results of the light resistance test. The color difference (ΔE) was obtained based on the above equation (2) for the color difference (distance between two colors) when comparing each test sample with the control sample.

As shown in Tables 16 and 17, in the light resistance test, when a pigment composition containing an enzyme-treated residue of a plant (colored radish) was used, the color tone change (ΔE) was small, and high stability was exhibited. Indicated.

Claims

(4) A pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet.
The dye composition according to claim 1, which is used for an object to be colored having a water content of 10% or less.
3. The pigment composition according to claim 2, wherein the object to be colored is a food or drink, a pharmaceutical, a quasi-drug, a cosmetic, a daily product for hygiene, a feed, a stationery, or a toy.
The food or beverage is selected from the group consisting of gum, chocolate, frozen dessert, dessert, sugar confectionery, confectionery, processed cereal food, processed agricultural product, processed meat, processed marine product, dairy product, seasoning, jam, and beverage. The dye composition according to claim 3, which is at least one kind.
(4) A method for suppressing fading of a colored body, comprising applying a pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet to a body to be colored.
A method for producing a colored body in which fading is suppressed, comprising applying a pigment composition containing at least one residue selected from the group consisting of colored radish and colored beet to a body to be colored.