JP2009201451A - Method for coloring frozen dessert - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen dessert colored with vivid red or purplish red, excellent in light stability when preparing and preserving, and excellent in flavor release and taste. <P>SOLUTION: The frozen dessert is colored using a pigment which is obtained by extracting plants belonging to Ipomoea genus of Convolvulaceae family with water or hydrous alcohol under an acidic condition of pH 1.0-6.5, and subjecting the product to at least one kind of treatment selected from the group consisting of absorption treatment, ion exchange treatment, acid treatment, and membrane separation treatment. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for coloring frozen desserts. More specifically, the present invention relates to a method for coloring a frozen dessert that can be colored bright red to purple red, has excellent light resistance during preparation and storage, and does not affect the original taste of the frozen dessert.

Conventionally, food red No. 2 and aluminum lake, food red No. 3 and aluminum lake,
Food Red No. 40 and Aluminum Lake, Food Red No. 102, Food Red No. 104, Food Red No. 105, Food Red No. 106, Carmoisin (Azorubin), Citra Red No. 2. New Red, Aluminum Lake, and Carmine, such as various synthetic colorants, are excellent in light resistance and can be used to color foods in vivid colors, so they have been used as colorants for various foods. Colorants tend to be avoided. As a method for producing a frozen confectionery using a natural pigment, a method for coloring a frozen confectionery using a red cabbage pigment (Patent Document 1), a red radish pigment, a red turnip pigment (Patent Document 2), and a berry pigment is disclosed. In addition, quinone pigments such as cochineal pigments and rack pigments that are red colorants, gardenia red pigments, red yeast rice pigments, beet red, and grape juice, grape skin pigments and purple corn pigments that are purple-red colorants Various dyes such as those have been used. However, for example, red radish pigments, red turnip pigments, and red cabbage pigments affect the taste of frozen confectionery. For quinone pigments such as cochineal pigments, frozen confectionery becomes yellow to orange when the pH is 5 or less. Red violet pigments that cannot be colored in the required red to purple-red color are light-resistant, beet red is inferior in heat resistance, and fading of pigments is remarkable, gardenia red pigment is a purplish and dark pigment, thus It was difficult to color vivid red to purple-red with this dye. Even when grape juice, grape skin pigment, purple corn pigment, or berry pigment is used, the coloring effect is still improved, such as being unable to color the desired bright red or purple red color, and being extremely inferior in light resistance. There was room for. In addition, since the synthetic colorant has a high component content and a small amount added to the food, it has hardly affected the flavor of the foodstuff. However, the above-mentioned natural colorants have the drawback that effects other than coloring such as odor and taste of the material affect the flavor of the food.

JP-A-62-2744 JP 09-154532 A

  An object of the present invention is to provide a method for coloring a frozen dessert that can be colored bright red to purple red, has excellent light resistance, and does not affect the original taste of the frozen dessert.

  As a result of intensive studies in view of the above problems, the present inventors have extracted a plant belonging to the genus Ipomoea belonging to the family Convolvulaceae under an acidic condition of pH 1.0 to 6.5, followed by adsorption treatment with water or hydrous alcohol. By using a pigment obtained by performing at least one treatment selected from the group consisting of an ion exchange treatment, an acid treatment and a membrane separation treatment, a bright red or red color can be obtained without affecting the original taste of the frozen dessert. The present invention was completed by finding that the frozen dessert that can be colored purple-red and has the light resistance.

This invention relates to the coloring method of the frozen dessert which has the following aspects;
Item 1. A plant belonging to the genus Ipomoea belonging to the family Convolvulaceae is selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment after extraction with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5. A method for coloring a frozen dessert, characterized by using a pigment obtained by performing at least one treatment.

  It is possible to enjoy the original taste of frozen confectionery without the odor of the pigment affecting the frozen confectionery, and it is possible to provide a frozen confectionery that is excellent in light resistance and colored bright red to purple red.

  The present invention is a group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment after extraction of plants belonging to the genus Ipomoea belonging to the family Convolvulaceae with acidic conditions of pH 1.0 to 6.5 with water or hydrous alcohol. A dye obtained by performing at least one treatment selected from the above is used.

  Examples of plants of the genus Ipomoea belonging to the family Convolvulaceae of the present invention include Ipomoea Batatas, Ipomoea nil, Ipomoea congesta, Ipomoea alba and the like, preferably Ipomoea Batatas. Such plant extracts are acidic conditions of pH 1.0 to 6.5, preferably pH 2 to 4 in a plant belonging to the genus Ipomoea belonging to the family Convolvulaceae, exhibiting red to purple red, such as leaves, stems, or tuberous roots. Under extraction with water or hydrous alcohol.

  A sour agent is usually used for pH adjustment to acidic conditions during the plant body extraction. Although not limited, specific examples of such acidulants 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. , Organic acids such as glucono delta lactone or salts thereof (for example, sodium citrate, monosodium fumarate); inorganic acids such as phosphoric acid and carbon dioxide (carbon dioxide), sulfuric acid, hydrochloric acid, etc., preferably Those recognized as food additives such as citric acid, malic acid and tartaric acid can be preferably used. The hydrous alcohol used for extraction refers to a solvent that can be uniformly mixed with water, such as lower alcohols such as methanol and ethanol, and polyhydric alcohols. A preferable example of the extract is ethanol. As the water-containing alcohol, for example, a water-containing alcohol having an alcohol amount of 40% by volume or less, preferably about 25% by volume or less can be suitably used.

  As an extraction method, an extraction site of a plant belonging to the genus Ipomoea belonging to the family Convolvulaceae is washed, or is cut into an appropriate size, or ground into a paste and then poured into an acid-adjusted extract. A method of immersing the plant by cold or digestion for 12 hours or overnight can be mentioned. The obtained extract can be concentrated as it is, after removing solids by filtration, coprecipitation or centrifugation as required.

  In the present invention, the extract thus obtained is further subjected to at least one treatment selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment.

  The adsorption treatment can be carried out according to a conventional method, for example, adsorption treatment with activated carbon, silica gel, porous ceramic or the like; styrene-based duolite S-861 (trademark Duolite, USA, manufactured by Diamond Shamrock, The same shall apply hereinafter), Duolite S-862, Duolite S-863 or Duolite S-866; aromatic Sepa beads SP70 (trademark, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Sepa beads SP700, Sepa beads SP825; Diaion HP10 (trademark, manufactured by Mitsubishi Chemical Corporation, the same applies hereinafter), Diaion HP20, Diaion HP21, Diaion HP40, and Diaion HP50; or Amberlite XAD-4 (trademark, manufactured by Organo, the same applies hereinafter), Amberlite XAD-7, Amberlite XAD-2 The synthetic adsorption resin such as 00 adsorption treatment can be given using. Thereafter, the resin carrier to which a plant pigment extract belonging to the genus Ipomoea belonging to the family Convolvulaceae is attached and adsorbs the pigment component can be recovered and obtained by washing with a suitable solvent such as hydrous alcohol. As a hydrous alcohol, the water which normally contains about 1-20 volume% ethanol can be illustrated suitably.

  The ion exchange treatment is not particularly limited and can be performed according to a conventional method using a conventional ion exchange resin (cation exchange resin or anion exchange resin). Examples of the cation exchange resin include, but are not limited to, Diaion SK1B (trademark, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Diaion SK102, Diaion SK116, Diaion PK208, Diaion WK10, Diaion WK20, and the like. Examples of the anion exchange resin include, but are not limited to, Diaion SA10A (trademark, manufactured by Mitsubishi Chemical Corporation, the same shall apply hereinafter), Diaion SA12A, Diaion SA20A, Diaion PA306, Diaion WA10, Diaion WA20, and the like. Is done.

  Acid treatment is performed by extracting a plant belonging to the genus Ipomoea belonging to the Convolvulaceae family with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5, or various treatments described above (adsorption treatment, ion The treatment liquid subjected to exchange treatment, extraction treatment, membrane separation treatment, etc.) can be carried out by exposing it to acidic conditions of pH 1-4, preferably pH 1-3. Specifically, the acid treatment can be easily carried out by adding and adding an acid to the treatment liquid. As such an acid, the above-mentioned acids can be used.

  The temperature conditions for performing the acid treatment are not particularly limited, and can be appropriately selected from a range of usually 5 to 100 ° C. For example, the range of 20-100 degreeC and 40-100 degreeC can be illustrated. The acid treatment time is not particularly limited, and can be appropriately selected from the range of usually 1 to 300 minutes. In general, if the acid treatment is performed at a high temperature, a shorter treatment time is sufficient. Therefore, for example, in the case of acid treatment at 40 to 100 ° C., the treatment time can be selected from the range of 5 to 60 minutes. At this time, the treatment liquid is not particularly limited even if it is not stirred.

  The membrane separation treatment in the present invention broadly means a filtration method using a membrane, such as a membrane filter (MF) membrane, an ultrafiltration (UF) membrane, a reverse osmosis membrane (NF), and an electrodialysis membrane. Examples thereof include a filtration treatment using a functional polymer membrane. In addition, membrane separation treatment includes ultrafiltration and reverse osmosis using these membranes, as well as dialysis using concentration gradients due to ion-selective membranes, and electricity that applies an ion exchange membrane as a diaphragm. Dialysis methods are known. Industrially, a membrane separation method by a reverse osmosis membrane method is preferable. Examples of the membrane material used in the membrane separation method include cellulose, cellulose di-acetate or tri-acetate, polyamide, polysulfone, polystyrene, polyimide, polyacrylonitrile and the like, regardless of whether they are natural, synthetic, or semi-synthetic. be able to.

The membrane separation treatment used in the present invention includes a treatment method in which a polymer compound is separated and removed using a membrane having a fractional molecular weight in the range of, for example, 10 ⁴ to 10 ⁶ , and a fractional molecular weight of about 2,000 to 4, A treatment method for separating and removing low molecular weight compounds using a membrane of about 3,000, preferably about 3,000 is included. Specifically, as the former method, NTU-3150 membrane, NTU-3250 membrane, NTU-3550 membrane, NTU-3800 UF membrane (manufactured by Nitto Denko); Cefilt-UF (manufactured by NGK); AHP-2013 membrane, Examples thereof include ultrafiltration (UF) membrane treatment using AHP-3013 membrane, AHP-1010 membrane (manufactured by Asahi Kasei); and the like. Specific examples of the latter method include NTR-7250 membrane, NTR- 7410 film, NTR-7430 film, NTR-7450 film (manufactured by Nitto Denko); AIP-3013 film, ACP-3013 film, ACP-2013 film, AIP-2013 film, AIO-1010 film (manufactured by Asahi Kasei) And reverse osmosis membrane (fraction molecular weight of about 3,000) treatment using a membrane such as

These various treatments may be performed singly or in any combination of two or more, and the same treatment may be repeated under the same or different conditions.
A preferred treatment method is not particularly limited, but is a method in which an adsorption treatment solution of a plant pigment extract belonging to the genus Ipomoea belonging to the family Convolvulaceae is deproteinized, and then a membrane separation treatment is performed on this treated protein solution.

The deproteinization treatment can be effectively performed by the above-described extraction treatment, ion exchange treatment, membrane separation treatment using an ultrafiltration membrane or the like. In this case, as the membrane separation treatment, a treatment using a membrane having a fractional molecular weight of about 10 ⁴ to 10 ⁶ used for separation and removal of the polymer compound can be suitably employed. However, the deproteinization treatment is not limited to these methods, and can be performed according to a conventional deproteinization treatment such as gel filtration treatment.

  If necessary, an adsorption treatment can be further performed after the deproteinization treatment. As a preferred treatment method, there can be mentioned a method in which a treated dye solution subjected to deproteinization is subjected to an adsorption treatment as necessary, followed by an acid treatment, and a membrane separation treatment is carried out on the treated dye solution thus obtained. . Here, the membrane separation treatment is preferably reverse osmosis membrane treatment or ultrafiltration membrane treatment, and more preferably reverse osmosis membrane treatment. The membrane separation treatment is preferably performed using a membrane having a molecular weight cut-off of 2,000 to 4,000, preferably around 3,000.

  In this invention, it is related with the coloring method of the frozen dessert characterized by using the pigment | dye obtained in this way. As for such a pigment, the aromatic component causing the plant-derived odor or malodor is effectively removed, and as a frozen confectionery excellent in flavor release without affecting the original flavor of the frozen confectionery by using the pigment, The frozen dessert can be colored bright red to purple red.

  At this time, the pigment obtained in the present invention may be a liquid product as in the above-mentioned shape, or in a shape obtained by adding an excipient such as dextrin and lactose and spray-dried to form a powder, an emulsifier such as a glycerin fatty acid ester, It may be in the form of emulsification or double emulsification using sorbitan fatty acid ester, gum arabic or the like. The dye preparation of the present invention thus obtained is added to the frozen confectionery for use.

  The frozen confectionery referred to in the present invention includes, for example, ice confectionery, soft cream, ice cake, sherbet, frozen yogurt and the like in addition to ice cream such as ice cream, ice milk, and lacto ice. In these frozen desserts, a problem has been pointed out that natural pigments are not capable of producing a bright color tone, especially the synthetic colorants. However, plants belonging to the genus Ipomoea belonging to the family Convolvulaceae are selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment after extraction with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5. By using the pigment obtained by performing at least one kind of treatment, the frozen food on the acidic side having a pH of food of about 2.0 to 4.0 is colored bright red to purple red. It became possible to achieve stabilization. Furthermore, frozen confectionery such as ice confectionery, shaved ice, sherbet and frozen yogurt has a lower milk solid content and milk fat content than frozen confectionery such as ice cream, and the odor peculiar to the pigment has a great influence on the taste of the frozen confectionery. However, the coloring matter according to the present invention has a good flavor release without affecting the flavor of the frozen dessert because the odor of the coloring matter itself is significantly reduced or eliminated. Furthermore, when the pigment | dye which concerns on this invention is used, there is no odor return which arises at the time of frozen confectionery preparations, such as heat sterilization, and a preservation | save, and the stability of the frozen confectionery after coloring is also very excellent.

Hereinafter, a method for coloring these frozen desserts will be described.
Main ingredients are milk, cream, condensed milk, powdered milk, saccharides, fruits, koji, etc., and acids, emulsifiers, stabilizers, flavors, etc. are added to this to prepare a frozen dessert mix solution. A frozen dessert colored red to purple can be provided by adding the dye according to the present invention to this mixed solution, followed by sterilization, freezing after cooling, filling in a container, and cooling to 0 ° C. or lower.

  During the above production method, the frozen dessert is usually characterized by performing HTST sterilization or UHT sterilization at 68 ° C. for 30 minutes or more. However, the dye according to the present invention is very stable even under the sterilization conditions, and has heat resistance It has the same heat resistance as a synthetic colorant characterized by having it. On the other hand, conventional natural pigments are recognized to fade by about several percent under such sterilization conditions.

The mixing ratio of the pigment obtained from the plant belonging to the genus Ipomoea belonging to the family Convolvulaceae to the frozen dessert is not particularly limited as long as it is an amount that can impart a desired color to the frozen dessert. As an example, the blending ratio of the pigment of the present invention (E ^10% _{1 cm} = 160) to 100% by mass of frozen confectionery is 0.001 to 1.0% by mass, preferably 0.005 to 0.5% by mass. Can do.

Note that “E ^10% _{1 cm} = 160” in the dye of the present invention means the dye concentration (color value) of the present invention to be blended in frozen confectionery, and specifically, 10 wt ^% of the dye of the present invention. When the absorbance at the maximum absorption wavelength in the visible part of the / v% solution is measured at a liquid layer width of 1 cm, it means 160.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto.

Example 1 10 kg of Ipomoea Batatas tuberous ground product was added to 20 L of acidic water adjusted to pH 2 with colored sulfuric acid in shaved ice, and left overnight at room temperature to extract the pigment. The obtained pigment extract was mixed with a filter aid and diatomaceous earth, and suction filtered to obtain about 25 L of Ipomoea Batatas plant pigment extract as the filtrate. This extract was adsorbed on synthetic adsorption resin Amberlite XAD-7 (resin amount 3 L, SV = 1, manufactured by Organo), washed with water, and then the adsorbed dye was eluted using 60% ethanol aqueous solution. (10 L). 8 L of the eluate was treated at 3.5 kg / cm ² and 20 ° C. using an ultrafiltration membrane (AHP-2013 membrane (trademark): manufactured by Asahi Kasei, molecular weight cut off 50,000) (membrane separation treatment). . Next, the obtained treatment liquid was adjusted to pH 2.0 using sulfuric acid, and stirred for 30 minutes under a temperature condition of 40 to 80 ° C. (acid treatment). Subsequently, 5 L of water was added to the acid treatment solution, and reverse osmosis membrane treatment (NTR-7250 membrane (trademark): manufactured by Nitto Denko, fractional molecular weight of about 3,000) was performed to obtain 1 L of membrane treatment solution. (Membrane separation treatment). At this time, the aromatic component and impurities of Ipomoea Batatas were permeated and removed as a filtrate, and the purified and deodorized pigment component was concentrated as a residual solution. Subsequently, this residual liquid was concentrated under reduced pressure to obtain 120 g of a concentrated liquid having a color value E of ^10% _{1 cm} = 300 and significantly deodorized and purified. 60 g of water and 45 g of ethanol were added to 120 g of this concentrated liquid to prepare 225 g of Ipomoea Batatas (A) dye preparation having a color value E of ^10% _{1 cm} = 160. This formulation was completely odorless. Next, the Ipomoea Batatas (A) dye preparation thus obtained was added to and mixed with a shaved ice syrup solution having the following formulation, and then frozen to make shaved ice.

  As a comparative example, instead of Ipomoea Batatas (A) dye preparation, Ipomoea Batatas (B) dye preparation (Comparative Example 1), grape juice preparation (Comparative Example 2) and purple corn dye preparation (Comparative) prepared by the following method For each of Examples 3), shaved ice was prepared for each of the almost same density feelings, and the shaved ice hue, light resistance and flavor release of Example 1 and Comparative Examples 1 to 3 were evaluated. The results are shown in Table 2. The evaluation was made by observing the hue of colored shaved ice with the naked eye, and the light fastness was -5 ° C. after irradiation for 3 days under a fluorescent lamp (3000 lux), and the residual ratio (%) of the dye was determined by visual comparison. is there. The flavor release was evaluated in five stages of +++> ++> +> ±> − in order from the one with the best flavor release when eating colored shaved ice.

Comparative Example 1 Preparation of Ipomoea Batatas (B) Dye Formulation 10 kg of Ipomoea Batatas tuberous ground product was added to 20 L of acid water adjusted to pH 2 with sulfuric acid, and the mixture was left overnight at room temperature to extract the pigment. The obtained pigment extract was mixed with a filter aid and diatomaceous earth, and suction filtered to obtain about 25 L of Ipomoea Batatas plant pigment extract as the filtrate. Next, this solution was concentrated under reduced pressure to obtain 160 g of a dye solution having a color value E of ^10% _{1 cm} = 300. 80 g of water and 60 g of ethanol were added to 160 g of this concentrated liquid to prepare 300 g of Ipomoea Batatas (B) pigment preparation having a color value E ^10% _{1 cm} = 160.

  As is apparent from Table 2, when a grape juice preparation or a purple corn pigment preparation is used, the desired bright red to purple red color such as the shade of colored shaved ice being dark red or lacking in clarity. The light resistance was inferior to that of the Ipomoea Batatas (A) pigment preparation (Comparative Examples 2 and 3). Moreover, even when Ipomoea Batatas pigment extracted with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5 is used, the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment The Ipomoea Batatas (B) dye preparation (Comparative Example 1) obtained without performing at least one treatment selected from the above has a peculiar odor to the shaved ice compared to the Ipomoea Batatas (A) dye preparation of the present invention. The intended frozen dessert could not be prepared. On the other hand, when the Ipomoea Batatas (A) dye preparation of the present invention is used, the shaved ice is colored in the intended vivid red to purple red color, and without affecting the taste of the shaved ice itself, Had a good flavor release.

Experimental Example 2 Coloring of Strawberry Sorbet Dextrin was added to each of the pigments of Ipomoea Batatas (A) and (B) obtained in Example 1 and Comparative Example 1, and spray-dried with a spray dryer to obtain Ipomoea Batatas (C) and A pigment powder product of (D) was obtained (Example 2, Comparative Example 4). Using this purple-red pigment preparation, a strawberry sherbet was prepared according to the following formulation.

Comparative Example 2
In the same manner as in Example 2, instead of the Ipomoea Batatas pigment formulation, the Ipomoea Batatas (D) pigment formulation of Comparative Example 2, or the red cabbage pigment formulation, the Boysenberry pigment formulation, and the beet red pigment formulation, respectively, The strawberry sherbet prepared according to the same density feeling and the strawberry sherbet of Example 2 were irradiated with sunlight for 7 days to compare the light resistance.

  As a result, the strawberry sherbet prepared using the Ipomoea Batatas (C) dye preparation of Example 2 exhibited a bright red color, and was more fluorescent than the red cabbage dye preparation, the Boysenberry dye preparation, and the beet red dye preparation. In terms of light resistance, the hue change was very small and very excellent. When the Ipomoea Batatas (D) dye preparation of Comparative Example 2 was used, a strawberry sherbet colored in a bright red color could be prepared in the same manner as the Ipomoea Batatas (C) dye preparation of Example 2, but the odor peculiar to the dye Had an impact on sherbet and was inferior in flavor and flavor release. On the other hand, when the Ipomoea Batatas (C) pigment preparation of the present invention was used (Example 2), there was no pigment-specific odor, and the colored strawberry sherbet had a very good flavor release.

It is colored bright red to purple-red, and can provide a frozen dessert that is excellent in light resistance, flavor release and taste during preparation and storage.

Claims (1)

A plant belonging to the genus Ipomoea belonging to the family Convolvulaceae is selected from the group consisting of adsorption treatment, ion exchange treatment, acid treatment and membrane separation treatment after extraction with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5. A method for coloring a frozen dessert, characterized by using a pigment obtained by performing at least one treatment.