JP2006158320A - Method for producing powdery carotenoid preparation - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a powdery carotenoid preparation suitable as a food color of a processed food to be cooked by frying. <P>SOLUTION: The method for producing a powdery carotenoid preparation comprises emulsifying an oil phase containing carotenoid and oils and fats and a water phase containing a starch alkenyl succinate (A) having ≥20 milipascal second and <100 milipascal second viscosity of an aqueous solution adjusted to 15% by mass and a starch alkenyl succinate (B) having 100-250 milipascal second viscosity of an aqueous solution adjusted to 15% by mass and drying the obtained oil-in-water type emulsified composition. The mixing ratio of the starch alkenyl succinate (A) to the starch alkenyl succinate (B) contained in the water phase during the production is determined so that a mixture obtained by mixing the starch alkenyl succinate (A) with the starch alkenyl succinate (B) in the mixing ratio has 50-200 milipascal second viscosity of 15% by mass aqueous solution. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing a powdered carotenoid preparation.

  Carotenoids are pigments having hues of yellow, orange and red, are widely distributed in nature, and impart a characteristic color tone to many foods. Β-carotene, which is a representative carotenoid, is used as a food additive for coloring a wide range of foods, and is also used for nutritional enhancement as provitamin A. In recent years, its use has been expanded as a health food that is expected to have an antioxidant effect in vivo such as an action of scavenging active oxygen.

  Almost all carotenoids including β-carotene are insoluble in water. Therefore, for coloring aqueous foods such as soft drinks, frozen desserts, cake mixes and instant noodles, a dispersion or emulsion in which carotenoids are dispersed or emulsified in an aqueous solution such as gum arabic or gelatin, or the dispersion or emulsion Ordinarily used are those obtained by drying and pulverizing or microcapsulating gelatin as a film-forming substance.

There are many literatures regarding methods for producing these various carotenoid-containing preparations. Among them, as a method for obtaining a powdered carotenoid preparation, for example, an oil in which a carotenoid is mixed with oil and fat and an oil-soluble antioxidant is added. The phase is emulsified in an aqueous phase containing a water-soluble antioxidant so that the weight ratio of the water-soluble antioxidant to the oil-soluble antioxidant is 1: 1 to 1:10, and the average particle size is 100. A method for producing a carotenoid-containing powder preparation characterized in that an O / W emulsion of ˜500 nm is prepared and dried to obtain a powder having an average particle size of 10 to 200 μm (see Patent Document 1), palm A method of heating and dissolving oil carotene in edible oils and fats, further adding an emulsifier and a dispersant to make an emulsion and then pulverizing the powder (see Patent Document 2), a suspension of carotenoids in high boiling oil Up to 30 seconds A method for producing a colloid-dispersed carotenoid preparation (see Patent Document 3), which comprises contacting with superheated steam, emulsifying the resulting mixture in an aqueous solution of colloid, and subsequently spraying and drying the emulsion. Dissolve to saturation at elevated temperature in carrier oil, rapidly emulsify with aqueous protective colloid, remove water, with long-chain fatty acid ester with ascorbic acid as protective colloid and cold water soluble starch product A method for producing a carotenoid product dispersible in water (see Patent Document 4), comprising adding a carotenoid to natural essential oil or vegetable liquid oil, which is characterized by using a mixture of A method for producing a water-dispersible carotenoid preparation characterized by heating for 15 minutes, emulsifying the product obtained if necessary, and then drying (patent text) For example).
However, the processed foods colored using the powdered carotenoid preparations obtained by these methods have a problem that the deep color characteristic of carotenoids is lost due to fried cooking and brown, and a solution has been desired. .
Japanese Patent Laid-Open No. 08-066766, claim 4 Japanese Patent Laid-Open No. 06-172170 Japanese Patent Laid-Open No. 03-066615 JP-A-62-240364 Japanese Patent Laid-Open No. 50-075215

  An object of this invention is to provide the manufacturing method of the powdery carotenoid formulation suitable as a coloring agent of the processed food fried cooking.

  As a result of diligently studying the above problems, the present inventors have obtained a powder having excellent thermal stability by pulverizing carotenoids using two types of octenyl succinate esterified starches having different viscosities as excipients. Based on this finding, the present inventors have made the present invention.

That is, the present invention
(1) an oil phase containing carotenoids and fats and oils;
Alkenyl succinate starch (A) whose viscosity of the aqueous solution adjusted to 15% by mass is 20 millipascal seconds or more and less than 100 millipascal seconds and the viscosity of the aqueous solution adjusted to 15% by mass is 100 to 250 millipascal seconds. Emulsifying the aqueous phase containing the acid esterified starch (B),
A method for producing a powdered carotenoid preparation comprising drying an oil-in-water emulsion composition obtained,
The blending ratio of alkenyl succinate esterified starch (A) and alkenyl succinate esterified starch (B) contained in the aqueous phase at the time of production is
The viscosity of a 15% by weight aqueous solution of a mixture obtained by mixing alkenyl succinic esterified starch (A) and alkenyl succinic esterified starch (B) at the blending ratio is determined to be 50 to 200 millipascal seconds. A method for producing a powdered carotenoid preparation, characterized in that
(2) The method for producing a powdered carotenoid preparation according to (1) above, wherein the drying treatment is spray drying, and (3) the alkenyl succinate esterified starch is octenyl succinate esterified starch. A method for producing a powdered carotenoid preparation according to (1) or (2),
It is made up of.

  The powdered carotenoid preparation obtained by the production method of the present invention is excellent as a colorant for fried foods because it maintains a clear color tone even when the processed food colored using the powder is fried and cooked.

  The carotenoid used in the present invention is not particularly limited as long as it is a compound that can be used as a colorant. For example, β-carotene, α-carotene, γ-carotene, β-apo-8'-carotenal, β-apo- 10'-carotenal, β-apo-8'-carotenic acid, citranaxanthin, lycopene, zeaxanthin, cryptoxanthine, echinenone, 3-hydroxy-β-carotene, lutein, astaxanthin, canthaxanthin, capsanthin, capsorubin, bixin, fuco And xanthine, crocetin, and esters of xanthophylls having oxygen functional groups such as hydroxyl, epoxy and / or oxo groups. Natural carotenoids include, for example, annatto pigment, imo carotene, shrimp pigment, krill pigment, orange pigment, crab pigment, Dunaliella carotene, red pepper pigment (aka paprika pigment), corn pigment, tomato pigment, carrot carotene, palm oil carotene, Examples include Phaffia pigment, Beninoki powder, Hematococcus alga pigment, and Marigold pigment. These can be used individually by 1 type or in combination of 2 or more types as appropriate.

  The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm oil, and palm kernel. Vegetable oils such as oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil and high oleic sunflower oil, animal fats such as beef fat, lard, fish oil and milk fat, and these animal and vegetable oils Examples include fractionated, hydrogenated or transesterified, medium chain fatty acid triglycerides (MCT) and the like, preferably vegetable oils such as soybean oil, cottonseed oil, corn oil, peanut oil or olive oil.

Carotenoids and fats are mixed and used as the oil phase. The blending ratio of carotenoid and fat in the oil phase is preferably about 0.1 / 99.9 to 50/50 (W / W), more preferably about 1/99 to 30/70 (W / W). . A method for preparing an oil phase by mixing and dissolving carotenoids and fats and oils may follow a method known per se. For example, a mixture of carotenoid crystals and fats and oils is stirred at about 100 to 160 ° C, preferably about 135 to 145 ° C. It can be prepared by heating for about 1-30 minutes, preferably about 5-15 minutes. The oil phase immediately after the preparation is a true solution in which carotenoid particles are molecules, and after that, even if the liquid temperature is lowered, it becomes a supersaturated solution for a while and a state in which crystals are not precipitated is maintained. Further, when time elapses or the liquid temperature decreases, crystals are precipitated and become a suspension. As the oil phase in the present invention, a supersaturated solution cooled to about 100 ° C. or less after preparation is preferably used. These series of operations are preferably performed under an inert gas atmosphere such as helium, argon, nitrogen or carbon dioxide.
On the other hand, in β-carotene, Dunaliella carotene, palm oil carotene, and the like, a preparation marketed as a vegetable oil suspension of about 30% by mass can be preferably used as the oil phase by heating as described above. Further, for example, about 60 that is produced and sold in the form of a mixture of oleoresin and oil containing an ester of xanthophyll as a carotenoid, such as capsicum pigment (also known as paprika pigment), marigold pigment, etc. It can be preferably used as an oil phase by heating at ~ 100 ° C.

  The alkenyl succinic esterified starch used in the present invention is, for example, potato starch, corn starch, waxy corn starch, sweet potato starch, wheat starch, rice starch, tapioca starch, or other modified starch (acid-decomposed starch, oxidized starch). Starch, enzyme-degraded starch, starch derivatives such as etherification, esterification and crosslinking, wet heat-treated starch, pregelatinized starch, etc.) can be obtained by reacting with alkenyl succinic anhydride in the presence of an alkali catalyst. The number of carbon atoms of the alkenyl of the alkenyl succinic anhydride is about 2-22, preferably about 6-14. Specifically, for example, hexenyl succinic anhydride, octenyl succinic anhydride, decenyl succinic anhydride, dodecenyl succinic anhydride, Examples include tetradecenyl succinic anhydride, hexadecenyl succinic anhydride, and octadecenyl succinic anhydride.

  The alkenyl succinate esterified starch is not particularly limited as long as it is an ester of starch and an alkenyl derivative of succinic acid. For example, octenyl succinate esterified starch, decenyl succinate esterified starch, dodecenyl succinate esterified starch, tetradecenyl Examples thereof include succinic acid esterified starch, hexadecenyl succinic acid esterified starch, and octadecenyl succinic acid esterified starch, and those obtained by subjecting these starches to α-formation or hydrolysis. Among these, pregelatinized octenyl succinate esterified starch or a salt thereof is particularly preferable.

  Alkenyl succinic esterified starch has different viscosities when it is made into an aqueous solution depending on the degree of hydrolysis and the time of hydrolysis, that is, before or after the esterification reaction. In the present invention, for example, the viscosity of the aqueous solution adjusted to 15% by mass is alkenyl succinate esterified starch (A) having a viscosity of about 20 millipascal seconds or more and less than about 100 millipascal seconds, and the viscosity of the aqueous solution adjusted to 15% by mass. Is selected from alkenyl succinate esterified starch (B) in the range of about 100 to 250 millipascal seconds. As the alkenyl succinate esterified starch (A), an octenyl succinate esterified starch having a viscosity of an aqueous solution adjusted to 15% by mass of about 20 millipascal seconds or more and less than about 100 millipascal seconds is preferable. Specifically, for example, commercially available products such as EMALSTAR 30A (manufactured by Matsutani Chemical Industry Co., Ltd.), Purity Gum BE (manufactured by Nippon NS Co., Ltd.) and the like can be mentioned. Moreover, as an alkenyl succinate esterified starch (B), the octenyl succinate esterified starch whose viscosity of the aqueous solution adjusted to 15 mass% is about 100-250 millipascal second is preferable. Specific examples include commercially available products such as EMALSTAR EMS-10 (manufactured by Matsutani Chemical Industry Co., Ltd.) and N Creamer 46 (manufactured by NSC Japan).

  In the present invention, two types of alkenyl succinate esterified starch and water are mixed and used as an aqueous phase. That is, they are an alkenyl succinate esterified starch (A) whose viscosity of an aqueous solution adjusted to 15% by mass is about 20 millipascal seconds or more and less than about 100 millipascal seconds, and an aqueous solution adjusted to 15% by mass has a viscosity of about 100- A solution dissolved in water so as to contain 250 millipascal second alkenyl succinic esterified starch (B) is preferable. The two types of alkenyl succinate esterified starch may be separately added to water to be dispersed / dissolved, and the two types of alkenyl succinate esterified starch are previously mixed with powder, and the mixture is added to water for dispersion. It may be dissolved.

The blending ratio of alkenyl succinate esterified starch (A) and alkenyl succinate esterified starch (B) is the same as the blend ratio of alkenyl succinate esterified starch (A) and alkenyl succinate esterified starch (B). The viscosity of a 15% by weight aqueous solution of the resulting mixture is determined to be in the range of about 50 to 200 millipascal seconds, preferably about 80 to 150 millipascal seconds.
As the mixture, the alkenyl succinate esterified starch (A) selected above (for example, Purity Gum BE, Emalstar 30A, etc.) and the alkenyl succinate esterified starch (B) selected above (for example, N Creamer 46, etc.) are used. Are mixed so that the blending ratio (weight ratio) is, for example, about 1:99 to about 99: 1, and various mixtures having different blending ratios are prepared, and each of the mixtures is used to produce 15 masses. % Of the aqueous solution, the aqueous solution having a viscosity of about 50 to 200 millipascal seconds is identified, and the ratio of the alkenyl succinate esterified starch (A) to the alkenyl succinate esterified starch (B) in the aqueous solution is determined. Alkenyl succinic esterified starch (A) selected above in the production method of the present invention and alkenyl succinic esterification It can be used as the ratio of powder (B). As a specific example of the mixture thus obtained, for example, a mixture obtained by mixing a blending ratio (weight ratio) of Purity Gum BE and N Creamer 46 at about 1: 1 (a 15% by weight aqueous solution of the mixture) Viscosity: about 90 millipascal seconds), mixture obtained by mixing Emulster 30A and Ncreamer 46 at a blending ratio (weight ratio) of about 2: 5 (viscosity of 15% by weight aqueous solution of the mixture: about 140 millipascal seconds) And so on.

  The water used in the present invention is not particularly limited as long as it is drinkable. For example, distilled water, ion exchange resin treated water, reverse osmosis membrane (RO) treated water, ultrafiltration membrane (UF) treated water, etc. Purified water, tap water, natural water such as ground water or brine, and alkaline ionized water.

The viscosity as referred to in the present invention is measured based on the “second method rotational viscometer method” of “28. Specific measurement methods and operating conditions are shown below. The rotational speed is selected according to the assumed viscosity.
[Measuring method]
Gently place the rotor and guard into the container containing the sample, and align the liquid level of the sample with the immersion mark on the rotor. The scale indicated by the pointer 60 seconds after the switch is turned on is read, and the viscosity of the sample is calculated by multiplying this indicated value by a conversion multiplier determined by the type of rotor used and the number of rotations.
[Operation conditions]
Measuring device: Brookfield viscometer Rotor: No. 1 Number of revolutions: 60, 30, 12 or 6 revolutions / minute Measuring temperature: 25 ° C

In 100% by mass of the oil-in-water emulsion composition according to the present invention, the mixture of the carotenoid and oil is about 5 to 30% by mass, preferably about 10 to 20% by mass, and the alkenyl succinic esterified starch (A) It is preferable to adjust so that the mixture of alkenyl succinic esterified starch (B) is about 5 to 35% by mass, preferably about 10 to 25% by mass, and the balance is water. The ratio of the oil phase to the aqueous phase is preferably adjusted to about 5/95 to 30/70 (V / V), preferably about 10/90 to 20/80 (V / V).
Moreover, there is no restriction | limiting in particular in the quantity of the water used for manufacture of an oil-in-water-type emulsion composition, However, It is preferable to adjust so that solid content concentration in the obtained emulsion composition may be about 20-60 mass%.

The manufacturing method of the oil-in-water type emulsion composition which concerns on this invention is not specifically limited, It can carry out using a method known per se. Below, the manufacturing method of a preferable oil-in-water emulsion composition is illustrated.
For example, alkenyl succinate esterified starch (A) and alkenyl succinate esterified starch (B) are added to water and dissolved by heating to about 40 to 80 ° C., preferably about 60 to 80 ° C., to obtain an aqueous phase. While stirring the aqueous phase, slowly add an oil phase composed of carotenoid and fat kept at about 100 ° C. or less, preferably about 60 to 100 ° C., using a high-speed rotating homogenizer, and rotating at a rotational speed of about 4000. The oil-in-water emulsion composition according to the present invention can be produced by a method of emulsifying at about 20000 rpm and stirring time of about 10 to 60 minutes.

  The apparatus for producing the oil-in-water emulsion composition is not particularly limited, and for example, a normal stirring / mixing tank equipped with a stirrer, a heating jacket, a baffle plate, and the like can be used. As a stirrer to be equipped, a high-speed rotation type homogenizer such as TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.) or Claremix (manufactured by M Technique Co., Ltd.) is preferably used. Moreover, you may further homogenize the liquid emulsified with these apparatuses using a high-pressure type homogenizer. Here, examples of the high-pressure homogenizer include an APV gorin homogenizer (manufactured by APV), a microfluidizer (manufactured by Microfluidics), an optimizer (manufactured by Sugino Machine), or a nanomizer (manufactured by Daiwa Steel). Can be preferably used. Instead of the homogenizer, a homogenizer such as an ultrasonic emulsifier may be used.

  The average particle size of oil in the obtained oil-in-water emulsion composition is about 10 μm or less, preferably about 0.1 to 1 μm. When the average particle diameter exceeds about 10 μm, the storage stability of the emulsion composition itself may be unstable.

  Next, the oil-in-water emulsion composition is dried and pulverized. Examples of the drying treatment include spray drying, drum drying, belt drying, vacuum drying, and vacuum freeze drying, and spray drying is preferable. There is no restriction | limiting in particular in the spray-drying apparatus used by this invention, Per se well-known apparatuses, such as a spray-type spray-drying apparatus or a rotary disk type spray-drying apparatus, can be used. There are no particular restrictions on the operating conditions for spray drying. For example, the emulsified composition is supplied to a pressure nozzle type spray drying apparatus, and the hot air inlet temperature is about 150 to 270 ° C. and the exhaust temperature is about 70 to 130 ° C. By spray-drying and collecting the dried product with a cyclone, a powdery carotenoid preparation with good fluidity can be obtained. The average particle size of the resulting powdered carotenoid preparation is about 20 to 200 μm, preferably about 50 to 100 μm. The loss on drying of the obtained powdered carotenoid preparation is about 10% by mass or less, preferably about 7% by mass or less, more preferably about 5% by mass or less.

  An example of a preferred embodiment of the powdered carotenoid preparation obtained in the present invention is about 0.1 to 25% by weight of carotenoid, preferably about 1 to 10% by weight, and about 1 to 30% of fat and oil in 100% by weight of the preparation. A mixture of alkenyl succinate esterified starch (A) and alkenyl succinate esterified starch (B) is contained in an amount of about 5 to 80 wt%, preferably about 15 to 60 wt%. It is a powder.

  For example, food emulsifiers, antioxidants and excipients can be added to the powdered carotenoid preparation obtained in the present invention as long as the objects and effects of the present invention are not impaired.

  Examples of the emulsifier for food include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. Here, glycerin fatty acid ester includes glycerin and fatty acid ester, glycerin acetate ester, glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, glycerin diacetyl tartaric acid fatty acid ester, poly Examples include glycerin fatty acid ester and polyglycerin condensed ricinoleic acid ester. Lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like.

  Examples of the antioxidant include extracted tocopherol, ascorbyl palmitate, L-ascorbic acid and its salts, catechins, enzyme-treated rutin, sunflower seed extract, grape seed extract and enzyme-decomposed apple extract. .

  Examples of the excipient include sugar alcohols such as sorbitol, mannitol, maltitol, reduced starch syrup and reduced palatinose.

  Hereinafter, the present invention will be described more specifically based on examples and the like, but the present invention is not limited thereto.

[Reference example]
The viscosities of octenyl succinic esterified starch used in the following examples or comparative examples are shown in Table 1.

1) Put 1350 ml of purified water in a 3 L stainless steel beaker and heat to 80 ° C.
2) While stirring at low speed with a TK homomixer (model: MARK 2.5; manufactured by Tokushu Kika Kogyo Co., Ltd.), 200 g each of Purity Gum BE and N Creamer 46 and 25 g of sodium L-ascorbate were added and dissolved. Phased.
3) 80 g of about 30% vegetable oil (olive oil) suspension of Dunaliella carotene, 185 g of rapeseed oil and 35 g of extracted tocopherol (product name: E Oil Super 80G; manufactured by Riken Vitamin Co., Ltd.) were mixed. The mixture was heated at 140 ° C. for 5 minutes under a nitrogen stream to uniformly dissolve the carotenoid and then cooled to about 80 ° C. to obtain an oil phase.
4) While stirring at low speed with a TK homomixer, gradually add the oil phase of 3) above to the aqueous phase of 2) above, then stir and emulsify for 15 minutes at 10000 rpm, and the resulting emulsion is further added to an APV gorin homogenizer ( (Model: LAB1000; manufactured by APV) was processed once at 34.3 MPa to obtain a homogenized liquid.
5) 400 g of reduced starch syrup (product name: HL-PDX; manufactured by Matsutani Chemical Industry Co., Ltd.) and 870 ml of purified water are added to the homogenized solution of 4) and mixed uniformly. Powdered carotenoid preparation by spray drying with spray drying equipment (model: L-8i; Okawahara Chemical Co., Ltd.) under conditions of hot air inlet temperature of 170 ° C and exhaust temperature of 80 ° C, and collecting dried product with cyclone (No. 1) About 880 g was obtained. The loss on drying of the obtained powder was about 4.3% by mass.

1) Place 1500 ml of purified water in a 3 L stainless steel beaker and heat to 60 ° C.
2) While stirring at low speed with a TK homomixer (model: MARK 2.5; manufactured by Tokushu Kika Kogyo Co., Ltd.), 100 g of Emulster 30A and 250 g of N Creamer 46 were added and dissolved to obtain an aqueous phase.
3) Marigold dye oleoresin (color value: 3000) 100 g, rapeseed oil 25 g and extracted tocopherol (product name: E Oil Super 80G; manufactured by Riken Vitamin Co., Ltd.) 5 g were mixed, heated and dissolved at 60 ° C. to obtain an oil phase. .
4) While stirring at low speed with a TK homomixer, gradually add the oil phase of 3) above to the aqueous phase of 2) above, then stir and emulsify for 15 minutes at 10000 rpm, and the resulting emulsion is further added to an APV gorin homogenizer ( (Model: LAB1000; manufactured by APV) was processed once at 34.3 MPa to obtain a homogenized liquid.
5) The homogenized liquid of the above 4) is spray-dried under the conditions of a hot air inlet temperature of 170 ° C. and an exhaust temperature of 80 ° C. in a pressure nozzle type spray drying device (model: L-8i; Okawara Chemical Co., Ltd.). The dried product was collected with a cyclone to obtain about 410 g of a powdered carotenoid preparation (No. 2). The loss on drying of the obtained powder was about 4.6% by mass.

[Comparative Example 1]
A powdered carotenoid formulation (No. 3) was carried out in the same manner as in Example 1 except that 400 g of Purity Gum BE and 400 g of Purity Gum BE described in 2) of Example 1 were used instead of 200 g of each. ) About 850 g was obtained. The loss on drying of the obtained powder was about 4.5% by mass.

[Comparative Example 2]
The same procedure as in Example 1 was carried out except that 400 g of N Creamer 46 was used instead of 200 g of each of Purity Gum BE and N Creamer 46 described in 2) of Example 1. Could not be prepared.

[Comparative Example 3]
A powdered carotenoid formulation (No. 4) was carried out in the same manner as in Example 1 except that 400 g of Capsule was used instead of 200 g of each of Purity Gum BE and N Creamer 46 described in 2) of Example 1. About 830 g was obtained. The loss on drying of the obtained powder was about 4.5% by mass.

[Comparative Example 4]
A powdered carotenoid preparation (No. 5) was carried out in the same manner as in Example 1 except that 400 g of High Cap 100 was used instead of 200 g of each of Purity Gum BE and N Creamer 46 described in 2) of Example 1. ) About 830 g was obtained. The loss on drying of the obtained powder was about 4.6% by mass.

[Comparative Example 5]
Powdered carotenoids were carried out in the same manner as in Example 1 except that 200 g each of Capsule and N Creamer 46 was used instead of 200 g each of Purity Gum BE and N Creamer 46 described in 2) of Example 1. About 850 g of the preparation (No. 6) was obtained. The loss on drying of the obtained powder was about 4.4% by mass.

[Comparative Example 6]
Example 1 was carried out in the same manner as in Example 1 except that 200 g each of the high cap 100 and N creamer 46 was used instead of using 200 g each of the purity gum BE and N creamer 46 described in 2) of Example 1. About 850 g of carotenoid preparation (No. 7) was obtained. The loss on drying of the obtained powder was about 4.2% by mass.

[Comparative Example 7]
A powdered carotenoid preparation (No. 8) was prepared in the same manner as in Example 2 except that 100 g of Emulster 30A and 250 g of N Creamer 46 described in Example 2 2) were used instead of 350 g of Emulster 30A. ) About 410 g was obtained. The loss on drying of the obtained powder was about 4.3% by mass.

[Comparative Example 8]
1) Place 1200 ml of purified water in a 3 L stainless steel beaker and heat to 60 ° C.
2) While stirring at low speed with a TK homomixer (model: MARK2.5; Tokushu Kika Kogyo Co., Ltd.), 800 g of gum arabic (product name: Agroturbo; Kenko Tsusho) was added and dissolved to obtain an aqueous phase.
3) About 30% vegetable oil suspension of Dunaliella carotene, 50 g of rapeseed oil, 145 g of rapeseed oil and 5 g of extracted tocopherol (product name: E Oil Super 80G; manufactured by Riken Vitamin Co., Ltd.) are mixed, and the mixture is stirred at 140 ° C. for 5 minutes under nitrogen flow The mixture was heated to uniformly dissolve the carotenoid and then cooled to about 60 ° C. to obtain an oil phase.
4) While stirring at low speed with a TK homomixer, gradually add the oil phase of 3) above to the aqueous phase of 2) above, and then stir and emulsify at 10000 rpm for 15 minutes. Powdered carotenoids are collected by spray drying with a spray dryer (model: L-8i; manufactured by Okawara Chemical Co., Ltd.) under conditions of hot air inlet temperature of 140 ° C. and exhaust temperature of 80 ° C. About 950 g of the preparation (No. 9) was obtained. The loss on drying of the obtained powder was about 4.1% by mass.

[Test Example 1] Production and evaluation of instant fried noodles (1) Raw material wheat flour (Product name: Tobi Ryu: Nisshin Flour Milling)
Starch (Product name: Sakura: Made by Matsutani Chemical Industry Co., Ltd.)
Food salt (Product name: Refined salt granules: manufactured by Nippon Salt Manufacturing Co.)
Kansui (Product name: Powdered Kansai Red: Oriental Yeast Co., Ltd.)
Powdered carotenoid preparation (No. 1-9)

(2) Raw material blending Table 2 shows the raw material blending amounts.

(3) Preparation of instant fried noodles 1) Dissolve salt, kansui, and powdered carotenoid preparation in water to make kneaded water.
2) Wheat flour, starch, and knead water are mixed for 12 minutes using a universal small noodle machine (model: MODEL-MG-77; manufactured by Suzuki Noodle Co., Ltd.), and the dough that has been kneaded is passed through a roll and has a thickness of about 10 mm. It was.
3) The noodle band was thinned to a thickness of about 1 mm by rolling on a rolling roll, then turned into a noodle with a cutting machine (using No. 20 cutting blade), further waved onto the noodle, and cut into a length of 40 cm.
4) The noodles were steamed with steam at about 100 ° C. for 5 minutes, and 20 g of seasoning liquid was sprayed on 90 g of steamed noodles, and then placed in a square metal frame to mold. In addition, the seasoning liquid used the aqueous solution which melt | dissolved 40g of salt and 10g of sodium glutamate in 950g of water.
5) The steamed noodles with mold filling were fried with fried oil (using palm oil) at about 150 ° C. for 1.5 minutes, and cooled by applying the wind of a fan at room temperature to obtain instant fried noodles (No. Lee). .
(4) Evaluation of instant fried noodles The surface color of the obtained instant fried noodles (No. Lee) was observed with the naked eye, and the presence or absence of browning, color tone, and the like were evaluated. The results are shown in Table 3.

The powdered carotenoid preparation obtained by the present invention is preferably used for coloring bread dough such as donuts, curry bread, pyroshiki and colored bread crumbs, and noodle dough such as instant fried noodles. Moreover, a favorable color tone can be provided to deep-fried food by mix | blending with premixes for deep-fried foods, such as tempura powder and fried food.

Claims (3)

An oil phase containing carotenoids and fats;
Alkenyl succinate starch (A) whose viscosity of the aqueous solution adjusted to 15% by mass is 20 millipascal seconds or more and less than 100 millipascal seconds and the viscosity of the aqueous solution adjusted to 15% by mass is 100 to 250 millipascal seconds. Emulsifying the aqueous phase containing the acid esterified starch (B),
A method for producing a powdered carotenoid preparation comprising drying an oil-in-water emulsion composition obtained,
The blending ratio of alkenyl succinate esterified starch (A) and alkenyl succinate esterified starch (B) contained in the aqueous phase at the time of production is
The viscosity of a 15% by weight aqueous solution of a mixture obtained by mixing alkenyl succinic esterified starch (A) and alkenyl succinic esterified starch (B) at the blending ratio is determined to be 50 to 200 millipascal seconds. A method for producing a powdered carotenoid preparation characterized by the above.   The method for producing a powdered carotenoid preparation according to claim 1, wherein the drying treatment is spray drying. The method for producing a powdered carotenoid preparation according to claim 1 or 2, wherein the alkenyl succinate esterified starch is octenyl succinate esterified starch.