JP2002112734A - Anthocyanin-based pigment-containing food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain acid foods such as pickles stably having the color inherent in anthocyanin-based pigment(s) without impairing their flavor. SOLUTION: The acid foods are obtained by coloring the corresponding acid foods, particularly foods adjusted to <=pH 4.5, with a combination of anthocyanin-based pigment(s) with sucralose, namely, with the anthocyanin-based pigment(s) in the presence of sucralose, wherein the anthocyanin-based pigment(s) is at least one kind selected from the group consisting of red cabbage pigment, red rice pigment, red radish pigment, perilla pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple sweet potato pigment, purple corn pigment, purple yam pigment and elderberry pigment. The acid foods thus obtained include pickles, dessert, drinks and frozen dessert, particularly pickles such as scallion pickles, ginger pickles, Hukujin pickles (sword been, Indian lotus, and the like, cut and deeply pickled in reddish orange color, as a pickled product in Japan), Shiba pickles (reddish pickles produced typically from the suburb of Kyoto city) i,e., from Ohara area, plum vinegar pickles, cherry flower pickles and plum pickles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods, particularly acidic foods, colored with an anthocyanin pigment.
More specifically, the present invention relates to an acidic foodstuff having a stable original color of an anthocyanin pigment without impairing flavor. Further, the present invention relates to a method for stably coloring food with an anthocyanin-based dye without impairing the flavor of the food.

[0002]

2. Description of the Related Art In the case of coloring foods in lantern to purple, quinone dyes such as anthocyanin dyes, cochineal dyes and lac dyes, gardenia red dyes, red koji dyes and beet red are usually used as natural dyes. One or more dyes are used in combination with a blue dye or a yellow dye as required. However, among these natural pigments, red yeast rice pigment and beet red have a problem that they are not very practical because of their remarkably poor light resistance and heat resistance. Gardenia red pigment has the disadvantage that the color tone is dark and a precipitate is formed in an acidic region. Also, the quinone dye has a problem that it emits a lantern under acidic conditions and cannot be used for clear red coloring.

[0003] On the other hand, anthocyanin-based dyes are characterized by exhibiting a clear red color in an acidic region and being relatively stable to heat and light. For this reason, weak acidity
When acidic foods are colored to a desired color from lantern to purple, the anthocyanin-based pigments having excellent light / heat stability as described above are widely used alone or in combination with a blue pigment or a yellow pigment. Have been. As for the heat stability and light stability of such anthocyanin-based dyes, while quality assurance of products is strictly required, product display in a brighter environment (under lighting) is preferred and distribution is complicated in recent years. Is a very important property. However, the stability of such anthocyanin-based dyes is a unique property in an acidic region, and it is known that the stability decreases significantly as the pH increases.

Therefore, foods in which anthocyanin dyes can be used are in fact limited to foods having a liquidity in a weakly acidic to acidic range.

[0005]

As described above, conventionally, anthocyanin dyes can only be used for coloring foods having a pH in a weakly acidic to acidic range. Furthermore, in recent years, since the light resistance of foods is more strongly required, although the use of the anthocyanin dyes at lower pH is desired,
There is a problem that it cannot be applied to foods whose flavor is impaired by lowering the pH.

[0006] The present invention provides a method for producing p
An object of the present invention is to solve the above-mentioned problem by providing a method for lowering H, and thereby to expand the applicable range of anthocyanin-based dyes (the range of applicable foods). Specifically, a first object of the present invention is to provide a food that is stably colored with an anthocyanin-based pigment without impairing the flavor.
A second object of the present invention is to provide a method for stably coloring a food with an anthocyanin-based dye without impairing the flavor of the food.

[0007]

Means for Solving the Problems The inventors of the present invention have made intensive studies to achieve the above-mentioned object, and by using sucralose in combination with an anthocyanin-based dye, the food can be produced without impairing the original flavor of the food. Has been found to be able to be stably colored under acidic conditions, thereby enabling more foods to be colored with anthocyanin-based dyes, and a color retention property that is less likely to fade even under the influence of light or heat. It was confirmed that excellent foods could be prepared. In particular, such a combination use of an anthocyanin-based dye and sucralose makes it possible to treat foods such as pickles, which were conventionally difficult to adjust to acidic, particularly pH 4.5 or less due to taste problems. It is possible to realize stable coloring of foods from lantern to purple. Further, it is possible to realize more stable coloring even in foods in which anthocyanin-based dyes have been used up to now, such as desserts, frozen desserts and beverages. The present invention has been completed based on such findings.

[0008] That is, the present invention is a food product which is colored with an anthocyanin-based pigment, as described in the following (1) to (4). (1) A food containing an anthocyanin pigment and sucralose. (2) The food according to (1), wherein the food has a pH of 4.5 or less. (3) Anthocyanin pigments are derived from red cabbage pigment, red sesame pigment, red radish pigment, perilla pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple potato pigment, purple corn pigment, purple yam pigment and elderberry pigment (1) at least one selected from the group consisting of
Or the food according to (2). (4) The food according to any one of (1) to (3), wherein the food is a pickle, a beverage, a dessert, or a frozen dessert. (5) The food according to (4), wherein the pickles are selected from the group consisting of pickled pickles, pickled ginger, pickled fukugami, pickled shiba, pickled ume vinegar, pickled cherry and pickled ume.

The present invention further provides a method for coloring foods with an anthocyanin dye, as described in the following (6) to (9): (6) An anthocyanin dye characterized by using a combination of an anthocyanin dye and sucralose Food coloring method. (7) The method for coloring food according to (6), wherein the pH of the food is adjusted to 4.5 or less. (8) The coloring method according to (6) or (7), wherein the food is a pickle, a dessert, a beverage, or a frozen dessert. (9) The coloring method according to (8), wherein the pickles are selected from the group consisting of pickled pickles, pickled ginger, pickled fukugami, pickled shiba, pickled ume vinegar, pickled cherry and pickled ume.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The food of the present invention is characterized by containing both an anthocyanin pigment and sucralose.

In the sucralose used in the present invention, as shown by the following formula (I), three hydroxyl groups at positions 1 and 6 of a fructose residue and a position 4 of a glucose residue in a sucrose molecule are substituted with chlorine molecules. (4,
1 ', 6'-trichlorogalactosucrose, chemical name: 1,6-d
ichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-
4-deoxy-α-D-garactopyranoside), about 600 of sucrose
It is a non-caloric and non-cariogenic high-sweetness sweetener exhibiting twice the sweetness of sweetness (UK Patent No. 1543167).

[0012]

Embedded image

[0013] The sucralose is commercially available.

The mixing ratio of sucralose used in foods depends on the type of food and cannot be specified unconditionally, but is usually in the range of 0.0005 to 0.005% by weight, preferably in the range of 0.001 to 0.003% by weight per 100% by weight of food. Can be mentioned. 0.001 especially for pickles such as Fukujin pickles
The range is preferably 0.005 to 0.005% by weight, more preferably 0.002 to
A range of 0.003% by weight can be mentioned.

The anthocyanin dyes to which the present invention is directed are flavonoid water-soluble dyes exhibiting red, blue and purple colors. The anthocyanin-based dye used in the present invention is not particularly limited as long as it is nontoxic and is acceptable in food hygiene, and includes all conventionally known or future-known dyes. Specifically, for example, purple sweet potato pigment, red cabbage pigment, red sesame, elderberry pigment, grape juice pigment, grape skin pigment, purple corn pigment, red radish pigment, perilla pigment, red rice pigment, cowberry pigment, gooseberry Pigment, Cranberry pigment, Salmonberry pigment, Sim blueberry pigment, Strawberry pigment, Dark sweet cherry pigment, Cherry pigment, Hibiscus pigment, Huckleberry pigment, Black currant pigment, Blackberry pigment, Blueberry pigment, Plum pigment, Whiterberry pigment , Boysenberry pigment, mulberry pigment, purple potato pigment, purple yam pigment, raspberry pigment, red currant pigment, Loganberry pigment, and other anthocyanin pigments. These dyes may be used alone or in any combination of two or more. Preferably, red cabbage pigment, red sesame pigment, red radish pigment, perilla pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple potato pigment, purple corn pigment, purple yam pigment, elderberry pigment, cranberry pigment, cherry pigment, Hibiscus pigment, blackberry pigment, plum pigment, blueberry pigment, raspberry pigment and Boysenberry pigment, more preferably red cabbage pigment,
Red sesame, red radish pigment, perilla pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple potato pigment, purple corn pigment, purple yam pigment and elderberry pigment. In addition, the above-mentioned pigment contained in the food of the present invention is not limited to the pigment artificially blended as a coloring agent, and may be colored as a result of being blended as one material of food such as grape juice, for example. It broadly refers to pigments.

The mixing ratio of the anthocyanin-based dye to the food is not particularly limited as long as it can give a desired color to the food. As an example, food
Anthocyanin dye (E ^10% _1cm = 100% by weight)
80) as 0.005-5% by weight, preferably 0.01%
0.30.3% by weight. In particular, in the case of pickles, it is preferable to add an anthocyanin-based dye (E ^10% _{1 cm} = 80) at a ratio of 0.01 to 5% by weight with respect to 100% by weight of pickles. Anthocyanin dyes such as dyes and red radish dyes (E ^10% _1cm
= 80) in the range of 0.1 to 1% by weight, and anthocyanin-based dyes (E ^10% _{1 cm} = 80) such as purple potato dye, red cabbage dye and red radish dye for 0.05 to 0.15 ^%
A preferred example is a method of blending in the range of weight%.

The anthocyanin dye (E
^10% _1cm = 80) means the concentration (color value) of the anthocyanin dye in the food, specifically, the maximum absorption in the visible part of a 10wt / v% solution of the anthocyanin dye. This means that the absorbance at the wavelength is 80 when measured with a liquid layer width of 1 cm.

The food to which the present invention is applied is preferably prepared so as to have a weakly acidic to acidic pH in order to secure the heat stability and the light stability of the anthocyanin dye. Specifically, it is desirable that the pH is 4.5 or less, preferably, the pH is 3.5 or less. To adjust the food to such an acidic pH, an acidulant is usually used. Although not limited, such acidulants specifically include citric acid, lactic acid, acetic acid, glacial acetic acid, malic acid, tartaric acid, fumaric acid, phytic acid, gluconic acid, succinic acid, ascorbic acid, adipic acid, itaconic acid And organic acids such as glucono-delta-lactone or salts thereof (eg, sodium citrate, monosodium fumarate); and inorganic acids such as phosphoric acid and carbon dioxide (carbon dioxide).

The food of the present invention may contain other pigments in addition to the anthocyanin pigments.
As such a dye, those which are stable in a weakly acidic to acidic state, particularly in a pH range of pH 4.5 or less are preferred. Specifically, Food Red No. 2, Food Red No. 40, Food Red No. 102
No., Food Red No. 105, Food Red No. 106, Food Yellow 4
No. 5, food yellow No. 5, food blue No. 1, food blue No. 2, food green No. 3, etc. and tar lakes thereof and aluminum lake dyes thereof; norbixin Na · K, copper chlorophyll,
Natural pigment derivatives such as copper chlorophyllin Na and iron chlorophyllin Na; and β-carotene, astaxanthin, canthaxanthin, riboflavin, riboflavin butyrate and riboflavin 5′-phosphate Na
Synthetic colorants such as synthetic natural pigments such as annatto pigment, gardenia yellow pigment, dunariella carotene, carrot carotene, palm oil carotene, imocarotene, tomato pigment, shrimp pigment, krill pigment, orange pigment, crab pigment, corn pigment, Phaffia Carotenoid pigments such as pigments, haematococcus alga pigments, marigold pigments, saffron pigments and capsicum pigments (paprika pigments); quinone pigments such as madder pigments, cochineal pigments, sicon pigments and lac pigments; Flavonoid pigments such as rosewood pigment, onion pigment, tamarind pigment, oyster pigment, carob pigment, licorice pigment, suo pigment, peanut pigment, pecan nut pigment, safflower red pigment and safflower yellow pigment; chlorophyllin, chlorophyll (chlorophyll) Diketone dyes such as turmeric dye; porphyrin dye such as fine spirulina dye red beet dyes of betacyanin dye; Monascus dye (Monascus dye) azaphilone such as dyes; other, red yeast yellow pigment, caramel,
Natural pigments such as gardenia blue pigment and gardenia red pigment can be exemplified.

The food to be used in the present invention is not particularly limited as long as it contains at least an anthocyanin pigment and sucralose and can be prepared in an acidic region, preferably at a pH of 4.5 or less. For example, frozen desserts such as sherbet and shaved ice; lactic acid bacteria drinks, soft drinks containing fruit juice, carbonated drinks, juice drinks, powdered drinks, fruit wines, etc .; desserts such as pudding, jelly, yogurt, bavarois, etc. containing fruit juices; chewing gums, balloon gums, etc. Gums (plate gum, sugar-coated granule gum); coated chocolate such as marble chocolate; chocolate such as strawberry chocolate, blueberry chocolate and melon chocolate with added flavor; hard candy (bonbon, butterball, marble, etc.) ), Soft candy (Including caramel, nougat, gummy candy, marshmallow, etc.), various sweets such as caramels such as drop, gummy candy, toffee, etc .; Salted pickles such as Hiroshima vegetable pickles, Nozawana pickles, overnight pickles, and cherry pickles; Fukugami pickles, lucky soy sauce pickles, split dried pickles, shiba pickles, ginger soy sauce pickles, wild soy sauce pickles, and Matsumae pickles; Pickled pickles such as ginger pickles, pickled rice pickles, pickled ume vinegar, and pickled pickles; miso pickles such as wild vegetable pickles, daikon pickled pickles, etc .; Koji pickles such as pickled rice, etc .; Mizuna bran pickles, takuan pickles, etc. Pickled rice bran; pickled pickled pepper such as eggplant pickled or sprinkled pepper; pickled moromi pickled konasu moromi or pickled cucumber moromi; pickled in Korea; pickled pickled rice; pickled vegetables; various pickles such as sauerkraut; separate dressing, non-oil dressing Sauces, sauces, sauces, etc .; Strawberry jams, blueberry jams, marmalades, apple jams, apricot jams, preserves, etc .; Fruit wines, such as red wine; Fruits for processing, such as cherry, apricot, apple, strawberry pickled in syrup And various processed foods. It is preferably colored with the above-mentioned pigments. Among them, pickles (for example, salted pickles such as salted radish, cherry pickles and ume pickles, soy sauce pickles such as fukugami pickles and pickled shibashi, vinegars pickled with ume vinegar and pickled ginger, etc.) Pickles), frozen desserts (eg, sherbet, shaved ice, etc.), desserts (eg, jelly, yogurt, etc.), and beverages (eg, lactic acid bacteria drinks) are preferred.

[0021] The food of the present invention comprises,
What is necessary is for it to contain at least an anthocyanin pigment and sucralose, and if necessary, an acidulant (pH adjuster) in addition to various food ingredients. It does not particularly hinder the incorporation of various food additives such as agents, preservatives, stabilizers, sugars, thickeners, and the like.

The present invention also relates to a method for coloring foods with an anthocyanin dye, specifically to a method for coloring food under acidic conditions with an anthocyanin dye without impairing the flavor.

The method of the present invention can be carried out by using a combination of an anthocyanin dye and sucralose, whereby the food to be colored is adjusted to an acidic pH range where the anthocyanin dye becomes more stable. Also,
A stable color can be given to the food without impairing the flavor of the food.

The coloring method is not particularly limited. In the food production process, first, the raw material of the food to be colored, sucralose, an acidulant (pH adjuster) and the like are mixed to make the food acidic, preferably pH 4.5 or less. After the preparation, a method in which an anthocyanin pigment or a food material containing the pigment (for example, fruit juice or vegetable juice) is added to the food composition can be suitably exemplified.

Specifically, for example, in the case of frozen dessert, sucralose and other saccharides, if necessary, an emulsifier, a stabilizer and the like are added to milk, cream, condensed milk, milk powder or fruit as a main ingredient. Prepare a frozen dessert mix,
After homogenization, sterilize and cool, add fragrance, acidulant, anthocyanin pigment and fruit juice, fill in container,
Then, there can be mentioned a method of preparing a final product by cooling or freezing. Jellies are obtained by mixing sugars such as sugar and starch syrup as main raw materials and gelling agents (pectin, agar, gelatin, carrageenan, etc.) with sucralose in an appropriate ratio, dissolving by heating, and then flavoring, sour and anthocyanin pigments. And then filling the container and cooling to prepare a final product, jelly. In the case of beverages, such as fruit juice as the main raw material, sucralose and other saccharides as needed, as well as acids and stabilizers, and then after adding and mixing a flavor and anthocyanin-based pigment to the beverage composition, Examples of the method include sterilization, cooling, and filling the container. In the case of candies,
For example, sugar, syrup, etc. are added to water together with sucralose, heated and dissolved, then allowed to cool, and then flavored, sour,
A method of adding an anthocyanin pigment and fruit juice, molding, and cooling to room temperature to prepare a final candy can be mentioned. In the case of pickles, vegetables, salt, sugars such as sucralose, and sodium glutamate as the main raw materials, add seasonings and acidulants, etc. to prepare pickles,
After adding and mixing a flavoring agent and an anthocyanin-based pigment to the pickles, filling the container, sterilizing and cooling to prepare a final product. For dressings,
Sugars such as vegetable oil, soy sauce, fruit juice, sucralose, fruit juice,
A method of using brewed vinegar, salt, etc. as main raw materials, adding a stabilizer, an emulsifier, etc. to the dressing liquid, adding a fragrance and an anthocyanin-based pigment to the dressing solution, sterilizing, cooling, and filling a container to prepare a final product. Can be mentioned.

Each processed food has a suitable pH,
Particularly when the pH is lowered, the taste is often impaired because the acidity is strongly felt. However, by coloring the food using sucralose and an anthocyanin-based pigment in combination as described above, it is possible to stably impart a desired color to the food without lowering the pH even if the pH is lowered. .

[0027]

EXAMPLES The contents of the present invention will be specifically described with reference to the following Examples and Comparative Examples. However, the present invention is not limited to these. In addition, * described in the following prescription means that it is a product manufactured by San-Ei Gen FFI Co., Ltd. Example 1 Using a purple potato dye as an anthocyanin-based dye, a Fukugami-zuke seasoning solution (pH 3.8) was prepared according to the following formulation.

<Fukujin Pickle Seasoning Solution> pH 3.8 Salt 60.0 g Reduced Starch Sugar Additive 30.0 Sugar 15.0 Vinegar 6.0 Sodium Glutamate 1.0 Sweetener (Thomatin Steatia Preparation: Sun Sweet DA ^* ) 0.1 seasoning (Sanraikuajibifu ^*) 0.2 seasoning (Sanraikuashi Bu f Bu over scan ^*) 0.3 purple sweet potato pigment (Sanretto Bu YM ^*) 1.0 sucralose 0.003 citric acid pH adjustment amount water Balance The total amount of 100.00 g was added to 100 g of the above Fukujinzuke seasoning solution (pH 3.8), and 150 g of radish was added. The mixture was sterilized at 80 ° C. for 20 minutes to prepare Fukujinzuke (the product of the present invention).

On the other hand, as a comparative product, Fukugami-zuke seasoning liquid 1 (pH
3.8: Comparative solution 1) and Fukujinzuke seasoning solution 2 (pH 4.5: Comparative solution 2) were prepared, and radish was treated in the same manner to prepare Fukujinzuke (Comparative product 1 and Comparative product 2). Fukujin-zuke seasoning solution 2 (pH 4.5: comparative solution 2) is a seasoning solution prepared without adding sucralose and adjusting the pH with citric acid in the above formulation.

The Fukujinzuke of the present invention and Comparative Products 1 and 2 were irradiated under a 5,000 lx fluorescent lamp for 7 days,
Alternatively, the residual ratio (%) of the dye after storage in a thermostat at 38 ° C. for 7 days was examined, and the light resistance of the Fukujinzuke color of the product of the present invention (sucralose-added product) and Comparative Products 1 and 2 (sucralose-free product) In addition, the heat resistance was evaluated. The residual ratio (%) of the dye was determined by measuring the chromaticity of each Fukujinzuke sample before the stability test by 10%.
The chromaticity of the sample after the test was determined by comparing it with the naked eye assuming that it was 0%. Table 1 shows the results.

[0031]

[Table 1]

The results shown in Table 1 show that the anthocyanin dyes are excellent in light resistance and heat resistance at pH 4 or less as conventionally known.

Next, these products of the present invention and comparative products 1 and 2
Of 5 Fukujinzukes by professional panelists, about the degree of sourness and palatability (comprehensive palatability of taste and flavor) of the product of the present invention and Comparative Product 2 compared to Comparative Product 1 (pH 3.8) I got an answer. The evaluation is a relative evaluation between the comparison product 1 and the present invention product and between the comparison product 1 and the comparison product 2. Table 2 shows the results.

[0034]

[Table 2]

As can be seen from the above results, pickles prepared to be acidic without blending sucralose (Comparative product 1)
Although the dye is excellent in light resistance and heat resistance, it has a strong acidity and is not delicious as Fukujinzuke, but by adding sucralose it is possible to adjust it to acidic without expressing acidity, As a result, it was possible to color vividly and stably with the anthocyanin-based pigment without impairing the taste and flavor of Fukujinzuke.

Example 2 Dressing (red fizzy flavor) pH 3.84 1. White soy sauce 12.0 g 2. Marinaji P (manufactured by Mushi Marine Co., Ltd.) 3.0 3. Brewed vinegar (acidity 10%) 6.0 4. Apple cider vinegar (5% acidity) 3.0 5. Lemon transparent juice (concentrated reduction) 3.0 6. Sucralose ^* 0.0063 7. Salt 3.0 3.0 8. Seasoning (Sun-Like Amino Space Supper (N) ^* ) 0.6 9. Seasoning (Sun-Like Umes Power 9205S ^* ) 0.5 10． Seasonings (Sunlike Titanium 0103P ^* ) 0.3 11. Seasoning (Sugar Meat Pumpouter A002, Asahi Hyal Food Co., Ltd.) 0.1 12. Thickener (Bastoff TAR ^* ) 0.7 13. Red red chip 0.1 14. Red cabbage dye (Sunlet @ RCAU ^* ) 0.07 15. Fragrance (Fruit Flavorer TB ^* ) 0.1 16. Fragrance (Sissofre Havarr R ^* ) 0.2 Total 100.0 g with water , A non-oil red perilla dressing was prepared (pH 3.84).

Example 3 Beverage containing 10% peach juice (pH 3.6) 1. White peach 1/5 transparent juice (Shou Kogen Foods Co., Ltd.) 2.2 kg 2. DL-malic acid (RIKEN CHEMICAL INDUSTRIES, LTD.) 0.05 3. Citric acid (crystal) N ^* 0.05 4. L-ascorbic acid (Daiichi Pharmaceutical Co., Ltd.) 0.01 5. Sucralose ^* 0.0143 6. Purple potato dye (Sunlet @ YMF ^* ) 0.007 7. Fragrance (Neokura B-2 ^* ) 0.05 8. Fragrance (Fruit Flavor TB ^* ) 0.1 9. Fragrance (Beach Flavor No.69340 ^* ) 0.1 10. Fragrance (Beach Oil NO. 82319 ^* ) 0.01 Water in total 100.0 L Of the above composition, components 1 to 6 are dissolved in water while heating and stirring, and then heated to 93 ° C.
And the total amount is adjusted to 100 L with water, filled in a container and drink containing 10% peach juice (pH 3.6, Bx1.2 °)
Was prepared.

Example 4 Carbonated beverage containing 10% grape juice (pH 3.3) 1. Grape 1/5 transparent juice (Shou Kogen Foods Co., Ltd.) 2.2 kg 2. Citric acid (crystal) N ^* 0.12 3． Sucralose ^* 0.01364. Purple potato pigment (Sunlet YMF ^* ) 0.05 5. Fragrance (fruit flavor TB ^* ) 0.1 6. Fragrance (green leaf flavor NO.63554 ^* ) 0.05 7. Fragrance (green leaf flavor NO.69811 ^* ) 0 100.0 L in total with water 0.03 L Of the above composition, components 1 to 3 are dissolved in water with heating and stirring, and then heated to 93 ° C. The components 4 to 7 are added to the mixture, the total volume is adjusted to 100 L with water, and cooled to obtain a syrup. 35 ml of carbonated water in 65 ml of this syrup
The mixture was filled in a bottle, and sterilized at 70 ° C. for 20 minutes to prepare a carbonated beverage (pH 3.3, Bx1.6 °, gas pressure 1.5 kg / cm ² ) containing 10% clarified fruit juice.

Example 5 Fruit jelly (peach jelly) 1. Fructose dextrose liquid sugar (75%) 20.0 g 2. 1/5 concentrated white peach juice 4.0 3. Carrageenan 1.0 4. Citric acid 2 5. Peach Essence 0.1 6. Red Cabbage Dye (Sunlet @ RCAU ^* ) 0.1 7. Sucralose ^* 0.002 8. Water qs 100.000g Total of 3 and 7 of the above composition is 1 And water, mixed with stirring, heated and dissolved at 80 ° C for 10 minutes,
2, 4 to 6 components are added and filled into a cup.
After sterilizing for 0 minutes, cool at 5 ° C for 1 hour, and add fruit jelly (p
H3.6) was adjusted.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 2/58 A23L 2/02 A 4B069 2/02 2/00 MF Term (Reference) 4B014 GG08 GG09 GK03 GK04 GK05 4B017 LC01 LG06 LK08 LK11 LL02 LL03 4B018 LB01 LB03 LB08 LB10 MA02 MA07 MC01 MD27 MD52 MD53 4B041 LC02 LD02 LK07 LK09 LK27 LK28 LP22 4B047 LB09 LF01 LF07 LF09 LG08 LG09 LG09 DB664B

Claims (9)

[Claims] A food containing an anthocyanin pigment and sucralose. 2. The food according to claim 1, which has a pH of 4.5 or less. 3. The anthocyanin pigment is red cabbage pigment, red sesame pigment, red radish pigment, perilla pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple potato pigment, purple corn pigment, purple yam pigment and elderberry. The food according to claim 1 or 2, wherein the food is at least one selected from the group consisting of pigments. 4. The food according to claim 1, wherein the food is a pickle, a dessert, a beverage or a frozen dessert. 5. The pickles may be pickled, grated or pickled,
The food according to claim 4, which is any one selected from the group consisting of Fukujin pickle, Shiba pickle, Ume vinegar pickle, Sakura pickle and Ume pickle. 6. A method for coloring foods with an anthocyanin dye, comprising using a combination of an anthocyanin dye and sucralose. 7. The method for coloring food according to claim 6, wherein the pH of the food is adjusted to 4.5 or less. 8. The coloring method according to claim 6, wherein the food is pickles, beverages, desserts or frozen desserts. 9. The pickles may be pickled, grated or pickled,
The coloring method according to claim 8, wherein the coloring method is any one selected from the group consisting of Fukujin pickle, Shiba pickle, Ume vinegar pickle, Sakura pickle and Ume pickle.