Anthocyanin-pigment color developer

Abstract

[Problem] To make a color of a processed food containing anthocyanin pigment into a vibrant color. In this respect, using a common foodstuff that is cheap and highly safe, without adding a coloring agent, and not imparting an incongruous flavor to the food is preferred. [Means for Solving the Problem] To an anthocyanin pigment or a common processed food containing anthocyanin pigment is added, in an appropriate amount, a yeast extract containing 5 wt % or more of a peptide, 5 wt % or more of RNA, 4 wt % or less of free amino acid, and preferably further containing 15 wt % or more of dietary fiber.

Claims

1. An anthocyanin pigment color development method wherein a yeast extract is added to anthocyanin pigment or to a foodstuff containing anthocyanin pigment, wherein the yeast extract comprises 5 wt % or more of a peptide, 25 wt % or more of RNA, and 4 wt % or less of free amino acid, as extracted from yeast cells, and wherein the yeast extract is added in an effective amount to develop the color of the anthocyanin pigment.

2. An anthocyanin pigment color development method according to claim 1, wherein the yeast extract further comprises: 15 wt % or more of dietary fiber, as extracted from yeast cells.

3. An anthocyanin pigment color development method according to claim 1 wherein an effective amount of the yeast extract is added to a foodstuff containing anthocyanin to develop the color the foodstuff containing anthocyanin.

4. An anthocyanin pigment color development method according to claim 1 wherein the yeast extract when added to the anthocyanin pigment or to the foodstuff containing anthocyanin does not impart an umami taste.

5. A color developed anthocyanin pigment comprising: an anthocyanin pigment and a yeast extract, the yeast extract comprising 5 wt % or more of a peptide, 25 wt % or more of RNA, and 4 wt % or less of free amino acid in an amount effective to develop the color of the anthocyanin pigment.

6. The color developed anthocyanin pigment according to claim 5, wherein the yeast extract further comprises 15 wt % or more of dietary fiber, as extracted from yeast cells.

7. A foodstuff comprising the color developed anthocyanin pigment according to claim 5.

8. The foodstuff comprising the color developed anthocyanin pigment according to claim 7, wherein the yeast extract does not impart an umami taste to the foodstuff.

9. The color developed anthocyanin pigment according to claim 5 wherein the color development of the anthocyanin pigment is an increase in the chromaticity in a red direction.

10. The anthocyanin pigment color development method according to claim 1 wherein the color development of the anthocyanin pigment is an increase in the chromaticity in a red direction.

Description

EMBODIMENTS

(1) The present invention is described in detail in embodiments below. The present invention, however, is not limited to the following embodiments.

(2) Various measurement methods and testing methods in the embodiments are as follows:

(3) <Method for Measuring Free Amino Acid Content>A yeast extract sample dissolved in 0.02 N-HCl was used as a measurement sample. The sample was measured using an amino acid analyzer (Hitachi high-speed amino acid analyzer L-8900).

(4) <Method for Measuring Total Amino Acid Content>

(5) A yeast extract sample was dissolved in 6N-HCl, then was left to stand at 110 C. for 24 hours to hydrolyze. A portion of the sample was diluted in 0.02N-HCl and used as a total amino acid measurement sample. The sample was measured using an amino acid analyzer (Hitachi high-speed amino acid analyzer L-8900).

(6) <Method for Measuring Peptide Content>

(7) A peptide content is calculated by subtracting the free amino acid content from the total amino acid content.

(8) <Method for Measuring RNA Content>

(9) A yeast extract sample dissolved in superpure water was used as a measurement sample, then a measurement was conducted using an HPLC method. An Asahipak HPLC column GS-320H was used as a column, and 0.1 M of a sodium phosphate buffer was used as an eluent. A detection wavelength was set to 260 nm.

(10) <Method for Measuring Dietary Fiber Content>

(11) Measurement was conducted at the Japan Food Research Laboratories using an enzymatic-gravimetric method.

(12) <Method for Sensory Analysis>

(13) A sensory analysis of food taste was conducted with five panelists for an embodiment sample and a comparative example sample, which were evaluated in comparison to the taste of a control sample.

(14) <Production Example 1> Method of Obtaining Yeast Extract

(15) Using a 10N sulfuric acid, 1000 ml of a 10% cell body suspension of Candida utilis Cs 7529 strain (FERM BP-1656) was adjusted to a pH of 3.5, then was subjected to a heat treatment at 60 C. for 30 minutes, after which the cell bodies were collected via centrifugal separation and cleaned with water to remove the sulfuric acid and superfluous components. After the cell bodies were adjusted to a cell body concentration of 10% and suspended using water, a heat treatment was performed at 90 C. for 30 minutes; enzymes within the cell bodies were completely deactivated; the suspension was adjusted to 40 C. and a pH of 7.0; 0.5 g of a cell wall lytic enzyme (Tunicase, manufactured by Daiwa Kasei) was added thereto to react for four hours; and the extract was extracted. Cell body residue was removed by centrifugal separation, then a supernatant fluid thus obtained was condensed and spray-dried to obtain 30 g of yeast extract powder. The obtained yeast extract (hereafter referred to as yeast extract 1) contained 30.4 wt % of RNA, 0.0 wt % of 5-inosinic acid, 0.0 wt % of 5-guanylic acid, 0.5 wt % of free amino acid, 18.7 wt % of peptide, and 22.7 wt % of dietary fiber.

(16) <Embodiment 1> Effect of Adding to Strawberry Paste

(17) A control strawberry paste was produced by adding strawberries to a blender. Yeast extract 1 (peptide content 18.7 wt %; RNA content 30.4 wt %; free amino acid content 0.5 wt %; dietary fiber content 22.7 wt %) was added at 0.2 g and mixed together with 100 g of the control strawberry paste. This was then used as a sample for embodiment 1.

Comparative Example 1

(18) Yeast extract 2 (peptide content 22.09 wt %; RNA content 0.00 wt %; free amino acid content 1.26 wt %; dietary fiber content 33.3 wt %) was added at 0.2 g and mixed together in embodiment 1 instead of the yeast extract 1. This was then used as a sample for comparative example 1.

(19) The color of the strawberry pastes according to embodiment 1 and comparative example 1 were evaluated using a spectrophotometer (manufactured by Konica Minolta Sensing). In addition, the pH of each paste was measured using a pH meter and quality of taste was evaluated by sensory analysis. Measurement results of the spectrophotometer are shown in Table 1. L* represents brightness, while a* represents chromaticity in a red direction, and b* represents chromaticity in a yellow direction. Embodiment 1 had a high a* value as compared to the control strawberry paste and a more vibrant color of red than the control, whereas comparative example 1 exhibited no marked difference with the control. Also, no difference was detected in the taste of embodiment 1 as compared to the control; however, umami was imparted to comparative example 1, which was sensed as a foreign taste.

(20) TABLE-US-00001 TABLE 1 Test range pH L* (D65) a* (D65) b* (D65) Control 3.77 46.09 29.42 15.75 Embodiment 1 3.79 43.23 34.15 10.78 Comp. Example 1 3.78 45.38 28.32 14.51

(21) <Embodiment 2> Effect of Adding to Blueberry Solution

(22) Five parts water was added to frozen blueberries and processed in a blender, then was subjected to centrifugation for 10 minutes at 10,000 RPM, and a supernatant was used as a control blueberry solution. The yeast extract 1 (peptide content 18.7 wt %; RNA content 30.4 wt %; free amino acid content 0.5 wt %; dietary fiber content 22.7 wt %) was added at 0.2 g to 100 g of the control blueberry solution. This was then used as a sample for embodiment 2.

Comparative Example 2

(23) The yeast extract 2 (peptide content 22.09 wt %; RNA content 0.00 wt %; free amino acid content 1.26 wt %; dietary fiber content 33.3 wt %) was added at 0.2 g in embodiment 2 instead of the yeast extract 1. This was then used as a sample for comparative example 2.

(24) The blueberry solutions of embodiment 2 and comparative example 2 were visually evaluated for color. The quality of taste of the blueberry solutions was also evaluated using sensory analysis. Embodiment 2 had a more vibrant purple color as compared to the control blueberry solution, whereas the color of comparative example 2 exhibited no marked difference with the control. Also, the quality of taste of embodiment 2 was almost identical to the control; however, umami was imparted to comparative example 2, which was sensed as a foreign taste.

(25) <Embodiment 3> Effect of Adding to Acerola Beverage

(26) A commercially available acerola beverage was used as the control. The ingredients of the control were sugars (high fructose corn syrup, maltooligosaccharide), acerola juice, honey, acidifier, fragrance, anthocyanin pigment, sweetener (stevia), and a carotenoid pigment. The yeast extract 1 (peptide content 18.7 wt %; RNA content 30.4 wt %; free amino acid content 0.5 wt %; dietary fiber content 22.7 wt %) was added at 0.2 g to 100 g of the control acerola beverage. This was then used as a sample for embodiment 3.

Comparative Example 3

(27) The yeast extract 2 (peptide content 22.09 wt %; RNA content 0.00 wt %; free amino acid content 1.26 wt %; dietary fiber content 33.3 wt %) was added at 0.2 g in embodiment 3 instead of the yeast extract 1. This was then used as a sample for comparative example 3.

(28) The acerola beverages of embodiment 3 and comparative example 3 were visually evaluated for color. The quality of taste of the acerola beverages was also evaluated using sensory analysis. Embodiment 3 had a more vibrant purple color as compared to the control acerola beverage, whereas the color of comparative example 3 exhibited no marked difference with the control. In addition, the quality of taste of embodiment 3 was identical to the control and no foreign taste was detected; however, umami was imparted to comparative example 3, which was not preferred.

(29) <Embodiment 4> Effect of Adding to Grape Juice

(30) Commercially available grape juice was used as the control. The ingredients of the control were grapes and fragrance. The yeast extract 1 (peptide content 18.7 wt %; RNA content 30.4 wt %; free amino acid content 0.5 wt %; dietary fiber 22.7 wt %) was added at 0.2 g to 100 g of the control grape juice. This was then used as a sample for embodiment 4.

Comparative Example 4

(31) The yeast extract 2 (peptide content 22.09 wt %; RNA content 0.00 wt %; free amino acid content 1.26 wt %; dietary fiber content 33.3 wt %) was added at 0.2 g in embodiment 4 instead of the yeast extract 1. This was then used as a sample for comparative example 4.

(32) The grape juices of embodiment 4 and comparative example 4 were visually evaluated for color. The quality of taste of the grape juices was also evaluated using sensory analysis. Embodiment 4 had a more vibrant purple color as compared to the control grape juice, whereas the color of comparative example 4 exhibited no marked difference with the control. In addition, the quality of taste of embodiment 4 was identical to the control and no foreign taste was detected; however, umami was imparted to comparative example 4, which was sensed as a foreign taste.

INDUSTRIAL APPLICABILITY

(33) As described above, color of typical processed food and drink containing anthocyanin pigment can be vibrantly developed according to the present invention. Accordingly, visual appeal can be improved for fruit and vegetable jam, ice cream, juice, and jelly, for example.