JP2001218568A - Coloring agent for food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a coloring agent for foods with which visibly comfortable golden colored burnt marks are put on the surfaces of foods when heated. SOLUTION: This coloring agent for foods is such as to comprise the ingredients listed below in (a)-c, and as necessary, contain d. amino acids. a: at least one kind of dairy products and edible oils and fats b: at least one kind selected from monosaccharides and disaccharides c: at least one kind selected form paprika, caramel, βcarotene, beet powder, carmine, food cololer, watersoluble annatto, turmeric and saffron.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food colorant which gives a golden burn to the surface of a food when heated, and to which the colorant is adhered to the surface of the food for short-time heating in a microwave oven or the like. The present invention relates to a food having a golden brown color or a food to be roasted.

[0002]

2. Description of the Related Art Heretofore, when cooking frozen food which requires grilling, thawing and grilling are performed simultaneously by heating in an oven or oven toaster for 15 to 20 minutes. Alternatively, frozen foods that had been grilled during production were thawed and heated in a microwave oven.

[0003] A method has also been adopted in which a substance that causes a browning reaction by heating, such as saccharides, proteins or amino acids, is attached to the surface of a food and heated in a microwave oven or the like for a short time to give a grill.

According to Japanese Patent Application Laid-Open No. 5-304920,
A method has been proposed in which dairy products, sugars and, if necessary, amino acids are adhered to the upper surface of cooked gratins, and a desirable golden-colored roast, fragrant taste and aroma can be obtained in a short time by heating. However, in the embodiment disclosed in this publication, the grill is formed by heating in a microwave oven for about 10 minutes. Recently, high-output (1500 to 1600 W) range cookers have appeared and can be cooked in a short time. However, in this method, the golden color is not burnt in a short time of 2 to 3 minutes. There were drawbacks.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide a food coloring agent which promotes a browning reaction and gives a food a golden brown finish.

[0006] Another object of the present invention is to provide a food having a visually pleasing golden brown or a golden brown by heating in a short time in an oven, oven toaster or microwave oven. To provide food.

[0007]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems, and as a result, dairy products or edible oils and fats are adhered to portions where foods are to be grilled, and monosaccharides and Mix with at least one of the disaccharides and at least one of paprika, caramel, beet powder, carmine, food dye, water-soluble unnat, turmeric and saffron as a coloring agent, and further add amino acids as necessary. By mixing and adhering, the oil-soluble pigments such as paprika and β-carotene are melted in dairy products (especially cheese) or edible fats and oils, and the browning reaction of the saccharide or the browning reaction of the saccharide with the amino acid is promoted. The inventors have found that a good color tone can be provided in a short time, and have completed the present invention.

That is, the invention according to claim 1 includes the following steps:
At least one of dairy products and powdered fats and oils, b. At least one saccharide selected from monosaccharides and disaccharides,
c. Paprika, caramel, β-carotene, beet powder,
A food colorant comprising at least one colorant selected from carmine, food dyes, water-soluble annatto, turmeric, and saffron.
~ C. In addition to the ingredients, d. The colorant according to claim 1, which comprises an amino acid.
The edible fat or oil is a powdered fat or oil, which is the food coloring agent according to claim 1 or 2, and the invention according to claim 4 is b. The saccharide is xylose, the food coloring agent according to claim 1 or 2, and the invention according to claim 5 is c. The food colorant according to claim 1 or 2, wherein the colorant is paprika.
The invention according to a. Dairy products or powdered fats and oils, b. Xylose, c. The food colorant according to claim 1 or 2, comprising paprika. The invention according to claim 7 is directed to applying the food colorant according to any one of claims 1 to 6 to an upper surface of the food. An invention according to claim 8 is a food for grilled food characterized by being adhered, wherein the food is food for grilled food according to claim 7, wherein the food is cooked gratins. Is a steamed and finished crafted tea,
The food for baked goods according to claim 7, which is puttings, gyoza, meat or fish, and the invention according to claim 10 is the food for baked goods according to any one of claims 7 to 9, which is in a frozen state or a chilled state. The invention according to claim 11 is a method for coloring food, characterized in that the food for grilling according to any one of claims 7 to 9 is heated so as to give a golden color on the food surface. The invention according to claim 12 is the method for coloring food according to claim 11, wherein the heating is performed by an oven, an oven toaster, or a microwave oven.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The term "food" as used in the present invention refers to a baked food that is grilled when eaten. For example, tarts, doria gratins, pizzas and breads, sweet potatoes, crafties, mayonnaise baked goods, pumping, teriyaki chicken and the like. The food is stored in a frozen state or a chilled state, and has a preferable golden brown color when being thawed by short-time heating by an oven, an oven toaster or a microwave oven. Preferred examples of such foods include cooked doria gratins and steamed and cooked crafties, puttings, dumplings, meats, fish.

Constituting the food colorant of the present invention a. Dairy products and edible fats and oils are properly used depending on the type of food. Dairy products are used for foods that sprinkle cheese, such as doria gratins and pizza, while edible fats and oils are used for foods that do not sprinkle cheese, such as tarts, putting, and sweet potatoes. Dairy products used for doria gratins include cheese, cheese powder, skim milk powder, whole milk powder, casein, sodium caseinate, and the like, with cheese powder being particularly preferred.

Edible oils and fats include soybean oil, rapeseed oil, rice oil, linseed oil, corn oil, sunflower oil, palm oil,
Palm kernel oil, coconut oil, olive oil, peanut oil, tallow, lard, butter oil, milk fat, solid or semi-solid at room temperature such as partially hardened oil, regardless of liquid Good. However, edible oils and fats that are liquid at room temperature tend to flow when heated, and the baked color may not be stable. Preferably, powdered fats and oils, for example, palm oil, palm kernel oil, coconut oil, beef tallow, lard, butter oil, milk fat, and hardened oils of various edible fats are used.

B. Examples of monosaccharides and disaccharides include monosaccharides such as xylose, glucose, fructose, galactose, mannose, arabinose ribose, and the like.
And disaccharides such as sucrose, lactose, and maltose. In particular, when xylose is used, it is particularly preferable because it exhibits a dark golden brown color and a savory taste and aroma.

C. Used in the present invention. Coloring agents include paprika, caramel, β-carotene, beet powder, carmine,
1 of food dye, water-soluble unnat, turmeric and saffron
Species or mixtures of two or more thereof are used. Preferably, paprika is good. The paprika may be either dry powder of paprika fruit or paprika pigment obtained by extracting the dry powder with an organic solvent.

Powdered paprika is considerably unstable when exposed to oxygen or light, and even in the presence of moisture, and is relatively easily discolored. It is known that browning reaction products of products and sugars with amino acids are effective (Japanese Patent Application Laid-Open No.
6-41259). However, it can be said that the browning reaction was accelerated in the presence of paprika, and that the food surface was finished to a golden brown color.

Further, if necessary, d. Amino acids are not particularly limited, for example, glycine, alanine,
Examples include isoleucine, leucine, valine, glutamic acid, aspartic acid, lysine, arginine, tryptophan, histidine, and salts thereof.

In the food coloring agent of the present invention, b. When polysaccharides are used in place of monosaccharides and disaccharides, as is clear from Examples and Comparative Examples described later, only bright, vivid and natural burns are obtained, and selection of saccharides is important.

Regarding the amount of each component used, b. For 1 part by weight of monosaccharide and disaccharide, a. 3 to 12 parts by weight of dairy products (or 0.5 to 2.5 parts by weight of edible fats and oils) and c. 0.05 to 0.3 parts by weight of a coloring agent such as paprika is used. B. Monosaccharides and disaccharides and d. When used in combination with an amino acid, b. 0.4 to 0.7 parts by weight of monosaccharides and disaccharides and d. The combination with 0.08 to 0.15 parts by weight of the amino acid is appropriate. In particular, d. When amino acids are used, b. Sugars such as xylose, d. Amino acids and c. The mixing ratio of the coloring agent such as paprika depends on the desired baking color and b. 0.5 parts by weight of sugars such as xylose, d. 0.1 part by weight of amino acids such as glycine, c. Coloring agents such as paprika 0.05
-0.3 parts by weight, especially 0.1-0.2 parts by weight, is suitable. Then, these ingredients are combined, and 1 to 3 g is adhered to the prepared food per 10 × 10 cm of the surface area.

In the case of foods in which cheese is scattered on the surface, such as gratin and doria, b. Sugars such as xylose, c. A coloring agent such as paprika, or further d. An amino acid such as glycine is deposited on the cheese. In the case of gratins that do not use tart, pudding, sweet potato or cheese, edible fats and oils, preferably powdered fats and oils, are adhered to the surface of the food. The amount of the edible oil / fat added is b. 1 part by weight of a saccharide such as xylose or b. Sugars such as xylose and d. For 0.6 part by weight of the mixture of amino acids, 0.5
~ 2.5 parts by weight is suitable.

Hereinafter, the steps of the production method of the present invention will be described in detail using evidria as an example. 1. Prepare a refrigerator-free microwave-resistant container, frozen pilaf, and white sauce. 2. A frozen pilaf is put in the above-mentioned container for the freezing microwave oven, and a white sauce is put on it. 3. Next, a mixture of a dairy product or an edible oil or fat, a saccharide (or a saccharide and an amino acid) and a coloring agent such as paprika is adhered by the following method, for example.

Dairy products or edible oils and fats are sprinkled on the upper surface, and a mixture of sugars (or sugars and amino acids) and a coloring agent such as paprika is adhered thereon. Dairy products or edible fats and oils are sprinkled on the upper surface, sugars (or sugars and amino acids) are adhered thereon, and a colorant such as paprika is sprinkled thereon. A mixture of dairy products or edible oils and fats, sugars (or sugars and amino acids) and a coloring agent such as paprika is attached to the upper surface. Cover the container and freeze-frozen or chilled to finish.

[0021] Thawing and reheating are performed in a microwave oven (1500 to 1600) if the content is about 300 to 350 g per meal.
In W), a good roasting is obtained with a cooking time of about 2 minutes.

The method of thawing may be any of oven, oven toaster, and microwave cooking. According to the present invention, a food with a clean grill can be obtained.

[0023]

EXAMPLES Example 1 Preparation of Evidria: 100 g of Ajinomoto Co., Inc. frozen shrimp pilaf is placed in a baking oven container, and 140 g of firm white sauce is placed on top. Sprinkle 15g of shredded cheese over white sauce. Further, 2 g of a mixture of xylose and paprika (1 part by weight of xylose, 0.1 part by weight of paprika) is dispersed on the upper surface, and the container is covered, and the mixture is rapidly frozen to -18 ° C or lower.

How to make the above-mentioned white sauce: Dissolve 50 g of butter in a pan, add 100 g of chopped onion, 360 g of Besamel sauce, Knorr Foods Co., Ltd., 80 g of milk and 80 g of fresh cream, add salt and pepper to make a sauce.

(Reheating) The above-mentioned doria stored in a freezer at −18 ° C. was heated for 2 minutes in a 1600 W microwave oven with the lid kept on.

(Evaluation) The xylose-paprika mixture adhering to the above doria was adhering to xylose (Comparative Example 1) and a polysaccharide-paprika mixture admixed with the same amount of polysaccharide as a substitute for xylose (Comparative Example 2) Was compared.

The results of the evaluation by a panel of 20 persons on the preference of the appearance, the preference of the baked color, the preference of the fragrance, the taste, the preference of the flavor, and the overall preference by the sensory evaluation are shown below. 1 and Table 2.

[0028]

[Table 1]

[0029]

[Table 2]

The product of Example 1 has a vivid baking color and a fine baking finish. Since the products of Comparative Example 1 (xylose) and Comparative Example 2 (polysaccharide-paprika mixture) had a light baking color and lacked vividness, the product of Example 1 was significantly preferred.

Example 2 How to make gratin: 230g of powdered cheese or shred cheese is placed on the surface of the completed gratin filled with 230g in a container together with boiled macaroni and white sauce pre-boiled. Mixture of xylose, glycine and paprika (1 part by weight of xylose, 0.2 part by weight of glycine, 0.2 part by weight of paprika)
Sprinkle 1.2 g uniformly to adhere.

(Reheating) The above-mentioned gratin stored in a freezer at −18 ° C. was heated with a 1600 W microwave oven for 2 minutes while keeping the lid open.

(Evaluation) The product adhered to the xylose-glycine-paprika mixture of the above gratin was compared with the product adhered to xylose and the product adhered to the xylose-paprika mixture.

According to the sensory evaluation, the product adhering to the xylose-glycine-paprika mixture was evaluated as having a favorable appearance, a baked color, a favorable fragrance, a favorable taste, a favorable flavor, and a favorable overall taste. The product of Example 2 is substantially equivalent to the roasted paprika mixture-applied product and has a preferable golden-grilled finish, but the product of Example 2 is significantly preferred because the xylose-applied product has a lighter baked color and lacks a vivid color tone. Was.

Example 3 How to make pumping: Raw materials such as bread and eggs are mixed, filled, steamed and heated. At that time, after steaming and heating, 2 g of powdered fat (“milk fat powder” manufactured by Morinaga Milk Co., Ltd.) and 2 g (mixture of 1 part by weight of xylose and 0.1 part by weight of paprika) per 10 cm ^{2 on the} surface of the pumping were uniformly distributed. And freeze.

(Reheating) 100 g of the above pumping stored in a freezer at −18 ° C. was heated with a 1600 W microwave oven for 50 seconds.

(Evaluation) The product adhering to the powdered fat and oil and xylose-mixture of the above pumping was compared with the product adhering to xylose.

According to the sensory evaluation, the powdery fats and oils and the xylose mixture adhering product are preferred in terms of the appearance preference, baking color preference, aroma preference, taste, flavor preference, and overall preference. The product of Example 3 was significantly favored because the product attached with xylose was lightly baked and lacked a vivid color tone, although the product had a brown color.

[0039]

According to the present invention, it is possible to provide a food having a golden-grilled appearance or being visually pleasing by heating for a short time in a microwave oven or the like.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Shinji Ueda 1-1, Suzukicho, Kawasaki-ku, Kawasaki-shi, Kanagawa Prefecture Ajinomoto Co. Food Research Institute F-term (reference) 4B018 LB02 LB05 LB06 LB09 MA01 MA03 MA06 MA07 MB03 MB04 MB05 MC01

Claims (12)

[Claims] 1. The following a. ~ C. Food colorant containing components. a. At least one of dairy products and edible fats and oils b. At least one saccharide selected from monosaccharides and disaccharides c. Paprika, caramel, β-carotene, beet powder,
At least one coloring agent selected from carmine, food dye, water-soluble unnat, turmeric and saffron 2. A method comprising: a. ~ C. In addition to the ingredients, d. 2. The coloring agent according to claim 1, comprising an amino acid. 3. A method according to claim 1, wherein: a. 2. The edible fat or oil is a powdered fat or oil.
Or the food coloring agent according to 2. B. 3. The food coloring agent according to claim 1, wherein the saccharide is xylose. 5. c. The food coloring agent according to claim 1 or 2, wherein the coloring agent is paprika. 6. A method according to claim 1, wherein: a. Dairy products or powdered fats and oils, b. Xylose, c. The food coloring agent according to claim 1 or 2, comprising paprika. 7. A food for baked goods, wherein the food colorant according to claim 1 is adhered to an upper surface of the food. 8. The food for grilled food according to claim 7, wherein the food is cooked gratins. 9. The food for grilled food according to claim 7, wherein the food is a crafted tea, puttings, dumplings, meat or fish finished by steaming and heating. 10. The grilled food according to claim 7, which is in a frozen state or a chilled state. 11. A method for coloring food, characterized by heating the food for grilled food according to any one of claims 7 to 9 so as to impart a golden color to the surface of the food. 12. The method for coloring food according to claim 11, wherein the heating is performed by an oven, an oven toaster or a microwave oven.