JP2012183043A - Colorant for food, and method for producing colored food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a colorant for food containing beet red as a principal ingredient, which can control the difference in color tone of the final product due to a fish species of a raw material for producing steamed fish paste, and to provide a method for producing colored food using the same.SOLUTION: The colorant for food contains an oil-soluble matter of beet red, an antioxidant, and a grape seed extract, wherein the content of the grape seed extract is 0.1 pt.mass based on 100 pts.mass of the oil-soluble matter of beet red.

Description

  The present invention relates to a food colorant and a method for producing a colored food using the same, and more particularly to a food colorant mainly composed of beet red and a method for producing a colored food using the same.

  Conventionally, red color of fish products such as salmon, fish sausage, crab salmon, etc., is often colored using a tar pigment that is a synthetic pigment or a cochineal pigment that is a natural pigment. Tar dyes or cochineal dyes are inexpensive, very stable to pH, heat, or light, and have a vivid color tone when added to food.

  However, tar dyes are chemically synthesized products, and cochineal dyes are extracts from red worms, and the consumer image is bad, so red dyes other than tar dyes and cochineal dyes are desirable. ing. Therefore, although dyes other than tar dyes and cochineal dyes have been studied for use in foods, many are unstable to pH, heat, or light, and it is an obstacle that they are not vivid in color, The use for food was not progressing.

Beet red is known as a red pigment other than the tar pigment and the cochineal pigment. Beet red is a plant-derived pigment mainly composed of betanin (molecular formula C ₂₄ H ₃₆ N ₂ O ₁₃ , molecular weight 548.47) obtained from sugar beet (Beta vulgaris) varieties red beet, etc. It has been used together with antioxidants for coloring meat and fish products (see Patent Document 1). However, since beet red has the property of being vulnerable to heat, it has been considered that it cannot be used for foods that are heated for a long time during food production.

  In order to solve this problem, the present inventors previously developed a food colorant containing beet red with improved heat resistance by using bead red as an oil-solubilized product and a food coloring method using the colorant. (See Patent Document 2). This method is an excellent method capable of improving the heat resistance of food colorants containing beet red.

  However, when the above method is applied to the production of salmon, there may be a difference in the finished color depending on the fish species used as a raw material. The fish species that are used as the raw material for salmon are not always the same depending on the production time and the situation of catch. Therefore, a technology that does not produce a difference in the color of the finished product has been demanded.

Japanese Patent Publication No.51-18512 Japanese Patent No. 4270433

  Therefore, the object of the present invention is to improve the conventional food colorant containing beet red, when the raw material material fluctuates like strawberries, and is used in the manufacturing process of processed food that is heated during manufacturing Even so, it is to provide a colorant that does not cause a difference in color tone of the product after heat processing and a method for producing a food using the colorant.

  As a result of repeated examinations in view of the above circumstances, the present inventors have added grape seed extract to a colorant containing beet red, so that even if the raw material is different, variations in the color tone of the finished grapes are obtained. As a result, the present invention was reached.

That is, the present invention is a colorant for processed foods heated during production, containing beet red oil-solubilized product, antioxidant, and grape seed extract as essential components, Provided is a colorant in which the content of the grape seed extract is 0.1 parts by mass or more based on 100 parts by mass of the beet red oil-solubilized product.
In the colorant of the present invention, the grape seed extract contains 50% by mass or more of catechins; the content of the grape seed extract with respect to 100 parts by mass of the beet red oil-solubilized product is 0.1. It is preferable that it is -50 mass parts.

  Moreover, this invention provides the manufacturing method of the foodstuff characterized by adding and mixing the said food coloring agent with the raw material of the foodstuff heated in a manufacturing process, and heating this mixture then. In the production method of the present invention, the food is preferably a fish food, and more preferably the food.

  According to the present invention, the conventional food colorant containing beet red is improved, and even when used for coloring processed foods that are heated for a long time in the production process, there is little change in color tone due to heating. Thus, even if it is a case where it uses for the processed food from which a raw material material fluctuates, the coloring agent for foods with which the color tone of a finished product hardly varies with a raw material material, and the manufacturing method of a foodstuff using the same are provided.

Next, the present invention will be described in more detail with reference to preferred embodiments.
In the present invention, simply “food” means food after heat processing, and “raw material” means food material before heat processing.
The beet red used in the colorant of the present invention is a red root of a red beetle (Beta vulgaris) dried in a state containing pigment, squeezed root, water having a temperature slightly higher than room temperature to room temperature. A product obtained by extraction from a root using an acidic aqueous solution or water-containing ethanol, and a purified processed product of the extract. Further, for example, it may be processed into a powder by spray drying or the like.
The catechins are (+)-catechin, (−)-catechin, (+)-epicatechin, (−)-epicatechin, (+)-gallocatechin, (−)-gallocatechin, (+)-epigallocatechin , (−)-Epigallocatechin, (−)-epicatechin gallate and (−)-epigallocatechin gallate.

  The beet red oil-solubilized product used in the present invention is obtained by emulsifying beet red, an aqueous solution thereof, or a water paste thereof in fats and oils using a surfactant (emulsifier). The amount of the pigment solid content of beet red contained in the oil-solubilized product is not particularly limited, but is preferably 1 to 80% by mass, and more preferably 10 to 60% by mass in the oil-solubilized product. When the content of beet red is lower than 1% by mass, it is necessary to increase the amount of oil-solubilized product (coloring agent) added to the raw material of the food, which may reduce the properties of the food. On the other hand, when the content of beet red is more than 80% by mass, oil redization of beet red becomes insufficient, and the heat resistance improving effect of beet red intended in the present invention is not sufficiently exhibited.

  The fats and oils used for the oil-solubilized product are not particularly limited, but are preferably liquids at room temperature, and usually those having a melting point of 50 ° C. or lower. More preferably, the melting point is 40 ° C. or less, and most preferably 30 ° C. or less. Specific examples of fats and oils include soy, rice, rapeseed, cacao, palm, sesame, safflower, cottonseed, peanut, avocado, kapok, eggplant, burdock, wheat, evening primrose, camellia, corn, sunflower, etc. Oils and fats and animal oils obtained from cattle, pigs, birds, sardines, mackerel, sharks, samsama, tara, etc. These oils and fats may be used alone or in combination of two or more. May be. Moreover, even if phospholipids, sterols, waxes and the like originally contained therein coexist, there is no problem.

  The emulsifier used for oil solubilization is not particularly limited, and polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester, sucrose fatty acid ester, lecithin, polysorbate, propylene glycol fatty acid ester and the like can be used.

  The oil-solubilized product used in the present invention is a composition containing the above-mentioned beet red, its aqueous solution or its water paste, fats and oils and an emulsifier, and can be obtained by mixing and stirring these three components according to a conventional method. For the purpose of stabilizing oil-solubilized materials and pigments during storage, the oil-solubilized materials are oxidized with reducing sugars such as glucose and fructose, sugar alcohols such as sorbitol and maltitol, and oxidized tocopherols. It does not prevent the combined use of an inhibitor, a chelating agent such as polymerized phosphate and phytic acid. These stabilizers may be used alone or in combination of two or more. Further, the stabilizer may be mixed with any raw material during oil solubilization. In addition, for the convenience of use, the oil-solubilized product used in the present invention may be dissolved in water by, for example, double emulsification, or may be appropriately processed by a spray cooling method or the like.

  Antioxidants used in the present invention can be widely exemplified as those used as food additives. For example, although not particularly limited, ascorbic acids such as L-ascorbic acid and salts thereof; ersorbic acid and salts thereof and the like Elsorbic acid; sulfites such as sodium sulfite and potassium pyrosulfite; tocopherols such as mixed tocopherol and tocotrienol; dibutylhydroxytoluene (BHT) and butylhydroxyanisole (BHA); ascorbic acid, palmitic acid ester, etc. Extract, licorice oil extract, edible canna extract, clove extract, apple extract, essential oil removal fennel extract, horseradish extract, sage extract, seri extract, tea extract, dokudami extract, fresh coffee Bean extract Sunflower Seed Extract, Pimenta Extract, Blueberry Leaf Extract, Hego Ginkgo biloba Extract, Pepper Extract, Spinach Extract, Bayberry Extract, Rutin Extract, Whole Red Beans, Enju or Buckwheat Whole Extracts, Rose Plant extracts such as Marie extract; other enzyme-treated rutin, rutin degradation product (quercetin), enzyme-treated isoquercitrin, rapeseed oil extract, rice bran oil extract, rice bran enzyme degradation product, cystine, and the like.

  The form of the antioxidant is not particularly limited, and can be used as an arbitrary form such as powder, granule, tablet, liquid, emulsion, or paste. Particularly preferred antioxidant is at least one selected from the group consisting of ascorbic acid, ersorbic acid and salts thereof.

  The higher the amount of antioxidant used, the better the effect of improving heat resistance, so there is no upper limit, but it is excellent in terms of taste and physical properties of colored foods, for example, in the range that does not affect bitterness or sourness In order to exhibit the effect, the range of 10-100 mass parts is preferable with respect to 100 mass parts of beet red oil-solubilized material. If the amount of antioxidant used is too small, the effect of improving the heat resistance of the dye is insufficient, and if the amount of antioxidant used is too large, the taste and physical properties of the food may be impaired.

The colorant of the present invention contains a grape seed extract as an essential component in addition to the above-mentioned beet red oil-solubilized product and antioxidant. The colorant of the present invention needs to contain 0.1 parts by mass or more of grape seed extract with respect to 100 parts by mass of the beet red oil-solubilized product. When the amount of grape seed extract is less than 0.1 parts by mass, when the raw materials of processed food are different, the color variation among products cannot be sufficiently suppressed, and the object of the present invention can be sufficiently achieved. Can not.
When the amount of grape seed extract added is increased, the above effect will not be affected, but the color of grape seed extract may appear on the product and affect the color tone, so beet red oil solubilization It is preferable that the grape seed extract does not exceed 50 parts by mass with respect to 100 parts by mass of the product.

  By using the colorant of the present invention for coloring processed foods, even if the raw materials such as fish species are different, variations in color tone between products after heat processing can be suppressed. Although the reason for this is not clear, the present inventors have found that polyphenols, particularly catechins, in the above grape seed extract hinder the decomposition of sodium ascorbate during heating, which is involved in the suppression of color variation. I guess it is.

Grape seed extract is a mixture of various polyphenols, and according to recent research, catechins, particularly (±) -catechin, is the main component. Examples of the composition of the grape seed extract include those containing about 40% (+)-catechin and (−)-catechin and about 25% (−)-epicatechin.
The grape seed extract used in the colorant of the present invention preferably has a catechin content of 50% by mass or more, more preferably 60% by mass or more. As the grape seed extract, for example, one sold under the trade name Gravinol (manufactured by Kikkoman Corporation) can be used.

The colorant of the present invention can be used by being added to various food ingredients, and the food ingredients to be applied are not particularly limited regardless of fish species. As described above, the colorant of the present invention has a feature that there is little fading even when heated for a long time, and there is little difference in color tone between products after heat processing even when the food material is different. Therefore, it can be suitably used for the production of fish food such as salmon, fish sausage, crab salmon, etc., which are heated for a long time and whose raw material may fluctuate, and particularly suitable for coloring salmon. it can.
The amount of the colorant added according to the present invention depends on the desired color concentration and is not generally determined, but is generally 0.1 to 15 parts by mass with respect to 100 parts by mass of the food material.

  Moreover, this invention provides the manufacturing method of the foodstuff characterized by adding and mixing the coloring agent of the said invention to the raw material of foodstuff, and heating this mixture then. Hereinafter, the production method of the present invention will be described by taking as an example the case of producing candy.

  Salmon is mainly made from surimi fish. This surimi is a salt-free frozen product. After thawing, salt is added and kneaded, and then sugar, mirin, starch, etc. are added and kneaded well to obtain kneaded meat. To this kneaded meat, the colorant of the present invention is added, and the mixture is heated to be gelled to produce a koji. As a raw material fish for surimi, walleye pollock is most often used, but in addition to walleye pollock, it may also be used, such as lobster and guillotine, and the amount used varies depending on the time of production and the situation of catch.

As another aspect of the production method of the present invention, a step of adding and mixing beet red oil-solubilized product, antioxidant, and grape seed extract to the raw material of the food, and heating the raw material of the food In the manufacturing method of the foodstuff which has a process, the manufacturing method of the foodstuff which adds 0.1 mass part or more of grape seed extract with respect to 100 mass parts of said oil-soluble beet red is mentioned. According to this production method, as in the case of using the colorant of the present invention, a heat-processed food in which variation in the finished color tone due to the difference in raw material can be suppressed can be produced. In this production method, the beet red oil-solubilized product, the antioxidant and the grape seed extract may be added simultaneously or at different times. Further, the addition time may be before the food heating step or during the heating step. In the production of cocoons, the material should be gelled and hardened by heating, so it should be added before heating.
Originally, beet red is a pigment that is easily faded by heating, but according to the production method of the present invention, red of beet red is somewhat faded by heating, but maintains sufficient coloring even after the heating step. be able to.

  EXAMPLES Next, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not restrict | limited to a following example. In the following text, “part” or “%” is based on mass unless otherwise specified.

[Example 1]
(Preparation of oil-solubilized beet red)
33 parts of corn salad oil and 7 parts of tetraglycerin condensed ricinoleic acid ester were sufficiently stirred and mixed in advance with a homomixer. Further, 40 parts of beet red water paste (pigment solid content concentration 40%) was gradually added while stirring, and the beet red was emulsified in corn salad oil to obtain an oil-solubilized product of beet red.

(Manufacture of kneaded meat for salmon)
Add 100 parts of ice-cold frozen salmon surimi to 50 parts of ice water, 3 parts of salt, 2.5 parts of sugar, 2 parts of potato starch, 0.5 part of sodium glutamate and 2 parts of mirin. Got.
The coloring agent of the present invention having the composition shown in Table 1 was added to 30 parts of the above-mentioned kneaded meat, mixed well, placed on a petri dish having a diameter of 8 cm, and steamed in a steamer at 95 ° C. for 30 minutes to produce a colored koji. The surface color tone (L, a, b) of the produced koji was measured with a color difference meter SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. before and after steaming (after cooling for one day). The results are shown in Table 2.

In Table 2, the larger the numerical value of L, the higher the brightness of the colored food.
As for a (+) side, the greater the numerical value, the greater the redness of the colored food,
On the (−) side, the larger the numerical value (absolute value), the greater the degree of green.
b is larger on the (+) side, the greater the degree of yellow,
On the (−) side, the larger the numerical value (absolute value), the greater the degree of blue.

[Examples 2 to 5, Comparative Examples 1 to 5]
In the production of the paste meat, in place of the salt-free frozen ground pollock surimi, the fish species surimi described in Examples 2 to 5 or Comparative Examples 1 to 5 in Table 1 are used, and the colorant described in Table 1 is used. A colored soot was produced in the same manner as in Example 1 except that it was used, and the surface color was measured before and after steaming. The results are shown in Table 2.

About the average value of the lightness L, even before steaming (Examples 1-5 (L = 41.3), Comparative Examples 1-5 (L = 40.9)) and after steaming (Example (L = 58.4)) ) And Comparative Example (L = 59.8)), no significant difference was found between the Example and the Comparative Example.
On the other hand, looking at the dispersion of lightness L, the values of Examples 1 to 5 and Comparative Examples 1 to 5 were about 0.9 before steaming, and the difference was slight. The value of Comparative Examples 1 to 5 was 3.05, which was a large difference. From these results, by using the colorant of the present invention, it is possible to suppress variations in the color tone of the finished salmon due to the difference in the fish species used as a raw material, compared to the case where a conventionally known colorant is used. Became clear.

In addition, the average value of the color tone a after steaming is 24.3 in Examples 1 to 5 and 22.0 in Comparative Examples 1 to 5, and when the colorant of the present invention is used. It was revealed that a bright red color can be maintained even after heating. On the other hand, the average value of the color tone b after steaming was -1.98 in Examples 1 to 5, and -0.33 in Comparative Examples 1 to 5. The beet red used in the present invention is yellowish when heated and decomposed, and the value of the color tone b becomes large. From this result as well, the colorant of the present invention has less fading due to heating than the conventionally known colorants. It is clear.
Further, the dispersion of the color tones a and b after steaming is larger in Comparative Examples 1 to 5 than in Examples 1 to 5, and from these results, the present invention is used instead of the conventionally known colorant. It is apparent that the color variation of the finished salmon can be suppressed even when the fish species used as raw materials are different. In addition, even in the judgment by the naked eye, the color difference between the fish species could not be discerned even in the salmon of Examples 1 to 5 using the colorant of the present invention even after 30 minutes of steaming and cooling for 1 day. In the salmons of Comparative Examples 1 to 5, the variation in color tone among the fish species was clear.

[Comparative Examples 6 to 10]
In producing the kneaded meat, a colored salmon was produced in the same manner as in Example 1 except that the fish species surimi and the colorant described in Comparative Examples 6 to 10 in Table 1 were used, and before and after steaming. The color tone of the surface was measured. The results are shown in Table 3.

  In Comparative Examples 6 to 10 in which neither an antioxidant nor a grape seed extract was used as a colorant, compared with Examples 1 to 5 and Comparative Examples 1 to 5, the color tone after steaming for 30 minutes and cooling for one day It is clear that the average value of a is small and the red fading due to heating is large.

[Examples 6 and 7, Comparative Example 11]
In producing the kneaded meat, a colored salmon was produced and steamed in the same manner as in Example 1 except that the fish species surimi and coloring agents described in Examples 6 and 7 and Comparative Example 11 in Table 1 were used. The surface tone was measured before and after steaming. The results are shown in Table 4 together with the results of Example 1 and Comparative Example 1.

  The amount of grape seed extract used per 100 parts by weight of beet red oil-solubilized product was about 7.7 parts in Example 6, about 0.4 parts in Example 7, and about 6 parts in Comparative Example 11 and about Comparative Example 11. 0.008 part. In addition, when the coloring agents of Examples 6 and 7 were used, variation in the color tone of the finished salmon was suppressed even when the fish species as raw materials were different. In Comparative Example 11, the variation in the color tone of the completed salmon was The results were similar to those of Comparative Examples 1-5.

Claims (7)

  A colorant for processed food heated during production, comprising beet red oil-solubilized product, antioxidant, and grape seed extract, with respect to 100 parts by mass of the beet red oil-solubilized product Content of the said grape seed extract is 0.1 mass part or more, The coloring agent characterized by the above-mentioned.   The colorant according to claim 1, wherein the grape seed extract contains 50% by mass or more of catechins.   2. The colorant according to claim 1, wherein a content of the grape seed extract is 0.1 to 50 parts by mass with respect to 100 parts by mass of the beet red oil-solubilized product.   A method for producing a food, comprising adding the food colorant according to any one of claims 1 to 3 to a food material, mixing the mixture, and then heating the mixture.   The method for producing a food according to claim 4, wherein the food is a fish meat food.   The method for producing a food according to claim 4, wherein the food is rice cake.   In the method for producing a food comprising the steps of adding and mixing beet red oil-solubilized product, antioxidant and grape seed extract to the raw material of the food, and heating the raw material of the food, the beet A method for producing a food, comprising adding 0.1 parts by mass or more of grape seed extract to 100 parts by mass of red oil-solubilized product.