JP2001252043A - Paprika coloring matter preparation - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a paprika coloring matter preparation having no breakage of emulsified particles when added to various kneaded foods, capable of imparting more intense red color to the various kneaded foods, and also having no bad smell. SOLUTION: This paprika coloring matter preparation is obtained by dispersing emulsified particles comprising a paprika oleoresin and a sucrose diacetate hexaisobutyrate (SAIB) in an aqueous system containing an emulsifier.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a paprika pigment preparation for coloring foods, and more particularly to a paprika pigment preparation capable of coloring various kneaded foods red.

[0002]

2. Description of the Related Art Conventionally, paprika (Capsicum annum L.)
It is known to use so-called paprika oleoresin obtained by removing the solvent from an extract obtained by extracting a fruit or its dried product with a solvent such as alcohols, ketones, and halogenated hydrocarbons, for example, as a food coloring agent. I have. Further, in order to remove the flavor peculiar to paprika contained in the paprika oleoresin, for example, alcohol extraction, steam distillation,
Purification of paprika dyes by alkali treatment, supercritical carbon dioxide extraction, and the like has been performed.

However, when coloring various kneaded foods using paprika pigments, for example, the orange color tone peculiar to the paprika pigments has a strong influence, and depending on the foodstuff to be colored, the color may not be produced during the production process. Changes may occur and may not always match the planned color for processed foods. In particular, a color tone with a stronger red color has recently been required, and the appearance of an improved paprika pigment preparation capable of maintaining the color tone stably for a long period of time has been desired. In order to color this reddish color tone, for example, it is conceivable to use a paprika oleoresin produced by a more reddish paprika oleoresin. Therefore, it is difficult to always obtain paprika oleoresin of the same color with a stronger red color.

Therefore, in order to provide a paprika oleoresin for coloring food, which is capable of coloring a food with a strong red color irrespective of the color tone of paprika oleoresin itself, for example, a plant resin and paprika oleoresin are used. A paprika pigment preparation for coloring foodstuffs, in which emulsified particles containing the same are dispersed in an aqueous system containing an emulsifier (JP-A-5-316)
No. 995).

[0005]

However, the paprika pigment preparation produced in the above-mentioned JP-A-5-316995 can impart a stable and good reddish color to kneaded foods, but it is used. There is a problem that the resin odor derived from vegetable resin is transferred to the kneaded food, which is not always satisfactory. Accordingly, an object of the present invention is to provide a paprika pigment preparation which can color foods with a strong red color and has no off-flavor.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the emulsified particles in the emulsified solution have been added to a paprika dye component such as paprika oleoresin. Acetate hexaisobutyrate (hereinafter referred to as SAIB),
Moreover, by setting the average size of the emulsified particles in the range of 3 to 40 microns, the strength of the emulsified particles can be increased, and when added to various kneaded foods, there is no destruction of the emulsified particles, and a stronger red taste can be obtained for a long time The present invention has been found that a paprika pigment preparation having no off-flavor can be prepared, and the present invention has been completed. In addition, SAIB is generally used for adjusting the specific gravity of an emulsified preparation for beverages, but it has not been disclosed or suggested to use it for stabilizing a coloring preparation for coloring kneaded foods.

That is, the first invention of the present invention is a paprika pigment preparation comprising a paprika pigment component and SAIB.

[0008] The second invention relates to paprika oleoresin and S
This is a paprika pigment preparation in which emulsified particles containing AIB are dispersed in an aqueous system containing an emulsifier.

According to a third aspect, in the paprika pigment preparation of the second aspect, the average particle size of the emulsified particles is selected according to the color tone.

In a fourth aspect, the paprika pigment preparation of the second or third aspect has an average particle size of emulsified particles of 3 to 40 microns.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, specific embodiments of the present invention will be described.

As the paprika oleoresin used in the present invention, paprika oleoresin or a product obtained by removing paprika odor from paprika oleoresin by various treatments can be used. That is, for example, an organic solvent such as acetone, n-pentane, n-hexane, methylene chloride, ethylene dichloride, etc. is added to the dried and ground paprika fruit and extracted, the organic solvent phase is separated, and the pressure is reduced from normal pressure to reduced pressure. The organic solvent can be obtained by distilling off the organic solvent below. Examples of means for removing paprika odor from the paprika oleoresin include alcohol extraction, steam distillation, alkali treatment, and supercritical carbon dioxide extraction.

In the present invention, SAIB is mixed with the above-mentioned paprika oleoresin. The amount of SAIB affects the size of the emulsified particles, and the amount of SAIB is, for example, 1 part by mass of paprika oleoresin. A range of 0.01 to 10 parts by mass, preferably a range of 0.05 to 5 parts by mass can be exemplified. If the amount of SAIB is less than 0.01 part by mass, the stability of the emulsified particles is poor, and if the amount of SAIB exceeds 10 parts by mass, it is difficult to impart a reddish tint.

The paprika pigment preparation of the present invention has, depending on the average size of the emulsified particles, for example, an orange color at about 1 to 3 microns, a reddish purple at 40 microns, and an intermediate color at these intermediate particle diameters. Are respectively obtained, so that the emulsified particle size is selected according to the desired color tone, and SAIB is added in an amount corresponding thereto.

An emulsifier and a thickener are used to form an emulsion of a mixture of paprika oleoresin and SAIB. Examples of the emulsifier include Kiraya extract, enzyme-treated lecithin, sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, gum arabic, cyclodextrin and the like.
These emulsifiers can be used alone or in combination of two or more, and the emulsifier is usually used in the form of an aqueous solution. The use amount of the emulsifier can be appropriately selected depending on the type of the emulsifier, and for example, the concentration range of the aqueous solution can be exemplified as 0.1 to 50% by mass.

Examples of the thickener include sodium alginate, agar, carrageenan, locust bean gum, guar gum, xanthan gum, pectin, CM
Preferred examples include polysaccharides such as C. These thickeners can be used alone or in combination of two or more. The amount of the thickener used can be appropriately selected depending on the type and the type and amount of the emulsifier used in combination.
% By mass, preferably in the range of about 0.5 to 5% by mass.

Furthermore, the amount of the mixture of paprika oleoresin and SAIB can be, for example, 1 to 50% by mass based on the mass of the aqueous system containing the emulsifier and the thickener.

In a preferred embodiment of the method for preparing the paprika pigment preparation of the present invention, paprika oleoresin and SAIB are mixed, and the mixed system is, for example, 70 to 8
The mixture is heated to about 0 ° C. to obtain a uniform mixed oil. One part by mass of the obtained mixed oil is mixed with, for example, about 1 to about 10 parts by weight (water content of about 90 to about 95% by weight) of an aqueous solution in which polyglycerin fatty acid ester is mixed and dissolved, and then a homomixer, a colloid mill, or the like is used. By emulsifying the paprika pigment preparation, an extremely stable paprika pigment preparation having a particle size of about 3 to about 40 microns can be obtained.

In the present invention, in order to facilitate the emulsification operation,
If necessary, other additives can be used in combination. Examples of such additives include vegetable oils and fats, fatty acid triglycerides, sorbitol, glycerin, propylene glycol and the like.

There are a wide variety of kneaded foods which can impart a stable and good reddish color by the paprika pigment preparation of the present invention. Can be exemplified.

[0021]

Next, the present invention will be described more specifically with reference to examples.

Example 1 After adding and mixing 1 part by mass of SAIB to 1 part by mass of paprika oleoresin, the mixture was added to a mixture of 1 part by mass of polyglycerin fatty acid ester and 10 parts by mass of glycerin, and the average particle size became 5 μm. The emulsion was emulsified with an emulsifier until a paprika pigment preparation for coloring food of the present invention was obtained (Product 1 of the present invention). (Coloring example of cod surimi) The paprika pigment preparation of the present invention 1 was added to cod surimi containing 3% by mass of salt and 1% by mass of starch at 1% by mass and kneaded well, and the surimi became reddish orange. The color obtained was almost the same as that obtained by adding the Monascus pigment used for coloring kamaboko. When this product was allowed to stand at room temperature for about one week, almost no fading occurred.

Example 2 To 1 part by mass of paprika oleoresin, 2 parts by mass of SAIB was added and mixed. The mixture was added to a mixture of 6 parts by mass of an aqueous solution of gum arabic (gum arabic: 35% by mass) and 1 part by mass of sorbitol. The emulsion was emulsified with an emulsifier until the average particle size became 20 microns to obtain a paprika pigment preparation for food coloring of the present invention (Product 2 of the present invention). (Example of Coloring of Pork Surimi) When the paprika pigment preparation of the product 2 of the present invention was added to the pork surimi at 1% by mass and kneaded well, salami sausage-like coloring was obtained.

Example 3 The amount of SAIB was changed and paprika oleoresin and SA were added.
The average particle size of the emulsified particles containing IB is 2 microns,
Cod surimi was colored under the same conditions as in Example 1 except that the thickness was changed to 5, 10 and 30 microns. Table 1 shows the visual observation of the color tone when the cod surimi was colored using the paprika pigment preparation of each particle size. It was confirmed that the color tone can be adjusted by changing the average particle size of the paprika pigment preparation of the present invention.

[0025]

Table 1: Change in color tone due to difference in average particle size

[0026]

Industrial Applicability The paprika pigment preparation of the present invention provides a paprika pigment preparation which can be added to various kneaded foods, does not destroy emulsified particles, can impart a stronger reddish taste, and has no off-flavor. Can be.

Claims (4)

[Claims] 1. A paprika pigment preparation comprising a paprika pigment component and sucrose diacetate hexaisobutyrate (SAIB). 2. A paprika dye preparation comprising emulsified particles containing paprika oleoresin and sucrose diacetate hexaisobutyrate (SAIB) dispersed in an aqueous system containing an emulsifier. 3. The paprika pigment preparation according to claim 2, wherein the average particle size of the emulsified particles is selected according to the color tone. 4. The paprika pigment preparation according to claim 2, wherein the average particle size of the emulsified particles is 3 to 40 microns.