JP2014036638A - Liquid pigment formulation for food and method for producing processed food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pigment formulation for food including a carotenoid pigment, in which, even if it is added to a food raw material including fat and the same is heated at high temperature, the degree of discoloration of food can be extremely lowered, food including the same, and a method for producing processed food using a pigment formulation for food.SOLUTION: Provided is a pigment formulation for food including a carotenoid pigment and a discoloration inhibitor. The discoloration inhibitor is composed of an organic polymer in which, under the condition of 20°C, solubility to 1 L of water is 1 g or less, and also, solubility to 1 L of an 80 vol.% ethanol aqueous solution is 1 g or more.

Description

  The present invention relates to a dye preparation for food, a food containing the same, and a method for producing a processed food using the dye preparation, and more specifically, a food preparation containing a carotenoid dye, a food containing the food preparation, and the dye preparation. The present invention relates to a method for producing processed foods.

  Carotenoid pigments are pigments found in many foods such as fruits such as mandarin oranges, oysters and mangoes, vegetables such as carrots, tomatoes and watermelons, seafood such as sockeye salmon, crabs and shrimp, and egg yolks of chicken eggs. -Contributes to the color tone of orange to red. Since carotenoid pigments are relatively stable to storage and heat processing, they are frequently used as food coloring agents, and various color tones such as β-carotene, palm oil carotene, anatoid pigments, red pepper pigments, tomato pigments, etc. Quality products can be obtained from the market.

  However, there is a known problem that when a food containing a carotenoid pigment is heated at a high temperature, the redness of the carotenoid pigment is lost while the yellow color is strengthened. This discoloration of carotenoid pigments due to heating is remarkable when red carotenoid pigments are used or when fats and oils are contained in food ingredients, which is an obstacle to the production of foods that require processing and cooking at high temperatures. It was.

  In order to solve such a problem, Patent Document 1 proposes a method for suppressing discoloration by adding cellulose together with a crystalline carotenoid pigment to a food or drink containing a lipophilic component (Patent Document 1). reference). However, as a result of investigations by the present inventors, it has been difficult to say that the discoloration suppressing effect on the oil-containing food is sufficient even with this method, and further improvement of the discoloration suppressing effect has been demanded.

JP 2010-178655 A

  Accordingly, an object of the present invention is a food coloring preparation containing a carotenoid coloring matter, which is added to a food material containing fats and oils, is colored, and even when the food is heated at a high temperature, there is very little discoloration before and after heating. It is an object of the present invention to provide a dye preparation for food containing a carotenoid dye and a method for producing a processed food using the same, which can be suppressed.

  As a result of repeated studies in view of the above circumstances, the present inventors have found that organic polymers and carotenoids having a solubility in 1 L of water of 1 g or less and a solubility in an 80% by volume ethanol aqueous solution of 1 g or more at 20 ° C. The dye preparation combined with the dye has been found to have very little change in color tone before and after heating even when the fat-containing food is heated at a high temperature after being added to a food material containing fat.

  That is, the present invention is a food dye preparation containing a carotenoid dye and a color change inhibitor, wherein the color change inhibitor has a solubility in 1 L of water of 1 g or less under a condition of 20 ° C., and an 80% by volume ethanol aqueous solution. Provided is a food dye preparation which is an organic polymer having a solubility in 1 L of 1 g or more. Moreover, the manufacturing method of the foodstuff containing the said foodstuff pigment preparation and the process foodstuff including the process of adding the said foodstuff pigment preparation to a food raw material, and mixing and obtaining a mixture are provided.

  According to the present invention, even when a colored food is heated at a high temperature, there is provided a method for producing a food coloring preparation that has very little change in color tone before and after heating, a food containing the same, and a processed food using the food coloring preparation. Provided.

Next, the present invention will be described in more detail with reference to preferred embodiments.
In the present invention, the term “food raw material” means a food material before the food coloring preparation of the present invention is added, and the term “processed food” refers to the above food raw material. Means a food material that has been added, mixed, and subjected to a treatment such as heating as necessary. When simply referred to as “food”, it means both the food material and the processed food.

  The present inventors have investigated the utility of various food additives as a color change inhibitor in food color preparations containing carotenoid pigments, and that zein, shellac, carboxymethyl ethyl cellulose, etc. have an excellent color change inhibitory effect. Surprisingly, it has been found that these excellent discoloration inhibitors have the characteristics that the solubility in 1 L of water is 1 g or less and the solubility in 1 L of 80 vol% ethanol aqueous solution is 1 g or more under the condition of 20 ° C. It was.

  As the discoloration inhibitor constituting the food coloring agent of the present invention, an organic polymer having a solubility in 1 L of water of 1 g or less and a solubility in 1 L of 80% by volume ethanol aqueous solution at 20 ° C. is used. To do. The reason why the organic polymer satisfying such conditions shows an excellent discoloration-inhibiting effect on carotenoid pigments in oil-containing foods is not clear, but the present inventors are concerned that the following mechanism is involved thinking.

  The carotenoid pigment is a water-insoluble, fat-soluble pigment, which exhibits red in the crystalline state, but dissolves in fats and oils and exhibits orange to yellow in the dissolved state. Therefore, in foods containing fats and oils, the carotenoid pigment dissolves in the fats and oils and loses its crystalline red color and turns orange to yellow.

  In the present invention, as a discoloration inhibitor, the solubility in an 80% by volume ethanol aqueous solution is relatively high (1 g or more per 1 L at 20 ° C.) and the solubility in water is low (1 g per 1 L at 20 ° C.). Below) Use organic polymers. When a pigment preparation containing such an organic polymer as a discoloration inhibitor is added to food, the discoloration inhibitor comes into contact with water in the food to cause insolubilization and forms a film with the carotenoid pigment as a core. Since carotenoid pigments with a film formed are difficult to dissolve in fats and oils, they are considered to maintain a crystalline state and retain a red color even in foods containing fats and oils.

Since the discoloration inhibitor used in the food coloring preparation of the present invention has a solubility in water higher than 1 g / L, when the food coloring preparation is added to an oil-containing food, it will dissolve in water in the food. A film cannot be formed, and the discoloration suppressing effect may not be fully exhibited.
On the other hand, if the solubility of the discoloration inhibitor in 1 L of 80% by volume ethanol aqueous solution is lower than 1 g, a sufficient film cannot be formed when contacted with water in food, and the carotenoid pigment discoloration inhibiting effect is sufficiently obtained. You may not be able to demonstrate it.

  The discoloration inhibitor used in the food coloring preparation of the present invention preferably has a solubility in 1 L of water at 20 ° C. of 0.5 g or less, and more preferably 0.1 g or less. The solubility in 1 L of 80 volume% ethanol aqueous solution is more preferably 10 g or more, and further preferably 50 g or more.

The discoloration inhibitor used in the food color preparation of the present invention needs to be an organic polymer, and is preferably any one selected from the group consisting of prolamin, natural resins, and cellulose derivatives as the organic polymer.
Prolamin is an alcohol-soluble protein (60-90%) characteristic of grass seed endosperm, specifically wheat-derived gliadin, barley-derived hordein, rye-derived secalin, corn-derived zein, Both sorghum-derived kafilin, millet-derived penisetin, and the like can be used. Among these prolamins, zein has a remarkable discoloration suppressing effect and is particularly preferable as a discoloration inhibitor. Prolamin may contain multiple types of proteins, but it can be used as a discoloration inhibitor if the solubility in 1 L of water is 1 g or less and the solubility in 1 L of 80 volume% ethanol aqueous solution is 1 g or more at 20 ° C. can do.

  A natural resin can also be used as a discoloration inhibitor contained in the food dye preparation of the present invention. When a natural resin is used, a resin having a solubility in 1 L of water of 1 g or less and a solubility in an 80% by volume aqueous ethanol solution of 1 g or more under the condition of 20 ° C. may be used. Examples of such natural resins include shellac and rosin. Among these, shellac has a remarkable discoloration suppressing effect and is particularly preferable as a discoloration inhibitor.

  A cellulose derivative can also be used as a discoloration inhibitor used in the food dye preparation of the present invention. When the cellulose derivative is used, a cellulose derivative having a solubility in 1 L of water of 1 g or less and a solubility in 1 L of 80 volume% ethanol aqueous solution of 1 g or more may be used at 20 ° C. Examples of such cellulose derivatives include carboxymethyl ethyl cellulose, cellulose acetate phthalate, cellulose acetate trimellitate, hydroxypropyl methylcellulose phthalate and hydroxypropyl methylcellulose acetate succinate. Among these, carboxymethyl ethyl cellulose has a remarkable discoloration suppressing effect and is particularly preferable as a discoloration inhibitor.

  As the carotenoid pigment used in the food pigment preparation of the present invention, a commercially available pigment can be used without particular limitation. Specific examples include tomato pigment (lycopene) and beta carotene.

The food color preparation of the present invention is only required to contain a carotenoid dye and the specific discoloration inhibitor, and is a liquid composition from the viewpoint of convenience when added to a food material and mixed for use. However, it is possible to use a powdery composition or a granular composition prepared by a spray drying method or the like.
As described above, the food color preparation of the present invention is considered that the discoloration inhibitor covers the carotenoid dye and exhibits a discoloration suppressing effect. Therefore, when the food color preparation of the present invention is a liquid composition, the solvent is It is preferable to use a mixed solvent containing water and ethanol, which easily forms a coating with a discoloration inhibitor. The mass ratio of water and ethanol is preferably 1: 1 to 7, and more preferably 1: 2 to 3.5. As the solvent, a liquid composition such as propylene glycol or glycerin that has been approved for use as a food additive may be appropriately added.

  The mass ratio of the carotenoid pigment and the discoloration inhibitor contained in the food pigment preparation of the present invention is preferably 1: 0.1 to 10, more preferably 1: 0.4 to 5. If the carotenoid pigment and the discoloration inhibitor are within this range, it is preferable because discoloration of the oil-containing food by heating can be further reduced.

  When the food color preparation of the present invention is used as a liquid composition, the content of the carotenoid dye is preferably 1 to 5% by mass relative to the color preparation. If the carotenoid pigment is less than 1% by mass, the pigment preparation may not have sufficient coloring ability for food materials. On the other hand, if the content of the carotenoid pigment exceeds 5% by mass, the stability of the pigment preparation for food may be deteriorated such as precipitation during storage.

  Moreover, when making the foodstuff pigment preparation of this invention into a liquid composition, it is preferable that content of a discoloration inhibitor is 2-10 mass% with respect to the said pigment preparation. When the discoloration inhibitor is less than 2% by mass, the discoloration inhibitory effect may be insufficient. Moreover, when content of a discoloration inhibitor exceeds 10 mass%, there exists a possibility that stability of food coloring preparations may worsen, such as gelling during storage.

  In the present invention, an organic polymer having low solubility in water and solubility in an 80% by volume ethanol aqueous solution is used as the discoloration inhibitor, so that the food dye preparation of the present invention is a liquid composition. In this case, it is preferable to prepare an 80% by volume aqueous ethanol solution and add a discoloration inhibitor to dissolve it. On the other hand, since the carotenoid pigment has a better color as the crystal particle size is finer, it is preferable to add the carotenoid pigment to an aqueous ethanol solution in which the discoloration inhibitor is dissolved, and then finely pulverize with a pulverizer or the like. Examples of the pulverizer include a ball mill, a bead mill, a roller mill, a wet jet mill, and a wet high-speed rotary mill. It is preferable to use a bead mill for pulverization.

  According to this invention, the foodstuff containing the said foodstuff pigment preparation is provided. The food of the present invention may be before heating or after heating. Examples of the food containing the above-mentioned coloring preparation for food include fish meat paste products such as fish sausage, salmon, crab-flavored miso, livestock ham, sausage, and retort food.

Next, a method for producing a processed food using the food color preparation of the present invention will be described.
When producing a processed food using the food coloring preparation of the present invention, the food coloring preparation of the present invention may be added to a food material and mixed by an appropriate method. The amount of the food coloring agent of the present invention added to the food material varies depending on the type of the food material and whether the coloring material is a powder, granule, or liquid, and cannot be said unconditionally. May be added so that it becomes 0.001 to 0.02 mass% in the processed food which is the final product.

  Processed food produced by the production method of the present invention is not particularly limited, but it has been difficult to prevent discoloration by heating, such as fish sausage, salmon, crab-flavored miso, fish meat ham, sausage, retort food, etc. It can be particularly suitably applied to fat and oil-containing foods. Since these foods contain a high content of fats or oils or are heat-treated at a high temperature, the discoloration suppressing effect according to the present invention appears remarkably.

  When producing fish meat paste products and livestock hams and sausages, after preparing paste meat that is a raw material for foods, the food color preparation of the present invention is added and mixed thereto, and the resulting mixture is heated to produce. According to the present invention, a change in color tone before and after heating can be suppressed very slightly.

  When producing a retort food, the food color preparation of the present invention is added to and mixed with the food material, then sealed in a container substituted with an inert gas, sealed, and then sterilized under pressure and heat. Examples of inert gas include carbon dioxide, nitrogen, and argon. Containers are plastic on the food side, polyester or polyethylene terephthalic acid (PET) on the outside, and plastic films or plastic containers with aluminum foil laminated as required. And a molding container obtained by thermally melting the film on the upper surface. As an example of the conditions for the pressure and heat sterilization, heating at 120 ° C. for 4 minutes in the food central part can be mentioned. Even if heating is performed for a minute, discoloration can be suppressed to such an extent that a change in color tone before and after heating hardly occurs.

  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.

<Application to fish sausage>
[Example 1]
(Preparation of pigment preparation for food)
In a mixed solution composed of 210 g of 95 wt% ethanol, 90 g of water, 400 g of propylene glycol and 225 g of glycerin, 50 g of zein (manufactured by Kobayashi Fragrance Co., Ltd.) was dissolved as a discoloration inhibitor. 25 g of tomato pigment (manufactured by Laico Red; pigment content 80%) is added to and mixed with this mixed solution, and pulverized with a bead mill (Star Mill (registered trademark) LMZ015, manufactured by Ashizawa Finetech Co., Ltd.). Was prepared. The zein used in this example had a solubility (20 ° C.) in 1 L of water of 1 g or less and a solubility (20 ° C.) in 1 L of 80% by volume ethanol aqueous solution of 1 g or more.

(Preparation of fish sausage)
100 parts of salt-free frozen surimi (solid content about 30%, fat content 1%), ice water 50 parts, edible oil 15 parts, salt 3 parts, sugar 2.5 parts, potato starch 2 parts, sodium glutamate 0.5 parts Then, 2 parts of mirin, a small amount of gelatin, an extract, a spice, and gluten were added and crushed well to obtain a paste for fish sausage (oil content: about 8.5%).

  0.15 parts of the above-mentioned pigment preparation for food was added to 100 parts of the above-mentioned paste meat and mixed well to obtain a colored paste meat. After filling this colored kneaded meat into a casing having a diameter of 3 cm and a length of 10 cm, the color tone was observed with the naked eye. The colored paste filled in the casing was retort-heated at 121 ° C. for 20 minutes and then cooled to produce a fish sausage. The obtained fish sausage showed almost no change in color due to heating compared to before heating.

[Example 2]
A food coloring preparation was prepared in the same manner as in Example 1 except that the amount of zein added was 25 g and the amount of glycerin added was 250 g. A fish sausage was prepared and the color change before and after heating was observed. After heating, the fish sausage was slightly yellowish, but no obvious color change was observed.

[Example 3]
Except that the addition amount of zein was 10 g and the addition amount of glycerin was 265 g, a food coloring agent preparation was prepared, fish sausage was prepared, and color change before and after heating was observed. After heating, the fish sausage was slightly yellowish, but no obvious color change was observed.

[Example 4]
A food color preparation was prepared in the same manner as in Example 1 except that shellac (manufactured by Koyo Chemical Co., Ltd.) was used instead of zein as a color change inhibitor, and a color change before and after heating was prepared by preparing a fish sausage. Was observed. After heating, the fish sausage was slightly yellowish, but no obvious color change was observed. The shellac used in this example had a solubility (20 ° C.) in 1 L of water of 1 g or less and a solubility (20 ° C.) in 1 L of 80% by volume ethanol aqueous solution of 1 g or more.

[Example 5]
A food color preparation was prepared in the same manner as in Example 1 except that carboxymethylethylcellulose (Freund Sangyo Co., Ltd.) was added instead of zein as a color change inhibitor, and the color tone before and after heating was prepared by preparing a fish sausage. Changes were observed. After heating, the fish sausage was slightly yellowish, but no obvious color change was observed. In addition, the solubility (20 degreeC) with respect to 1 L of 80 volume% ethanol aqueous solution (20 degreeC) with respect to 1 L of water was 1 g or more, and the solubility (20 degreeC) with respect to 1 L of carboxymethyl ethyl cellulose used in the present Example was 1 g or more.

[Example 6]
In the preparation of food coloring preparations, beta-carotene (made by DSM; dye content 100%) is used in place of tomato coloring, and the amount of food coloring preparation added in the preparation of fish sausage is based on 100 parts of paste meat A fish sausage was prepared in the same manner as in Example 1 except that the amount was 0.36 part, and the color change before and after heating was observed. After heating, the fish sausage was slightly yellowish, but no obvious color change was observed.

[Example 7]
Except that gliadin (manufactured by Asama Kasei Co., Ltd.) was used instead of zein as a discoloration inhibitor, a food color preparation was prepared in the same manner as in Example 1 to prepare a fish sausage to change the color tone before and after heating. Observed. After heating, the fish sausage was slightly yellowish, but no obvious color change was observed. The gliadin used in this example had a solubility (20 ° C.) in 1 L of water of 1 g or less and a solubility (20 ° C.) in 1 L of 80% by volume ethanol aqueous solution of 1 g or more.

[Comparative Example 1]
A fish sausage was prepared in the same manner as in Example 1 except that the food coloring preparation was prepared without using zein, and the color change before and after heating was observed. After heating, the fish sausage was markedly yellowish by heating and a clear color change was observed.

[Comparative Example 2]
A food color preparation was prepared in the same manner as in Example 1 except that chitin (manufactured by Koyo Chemical Co., Ltd.), a polysaccharide, was added instead of zein as a discoloration inhibitor, and a food sausage was prepared before and after heating. The change in color tone was observed. The fish sausage became extremely yellowish when heated, and a clear color change was observed. In addition, the chitin used in this comparative example had a solubility (20 ° C.) in 1 L of water of 1 g or less, and a solubility (20 ° C.) in 1 L of 80 volume% ethanol aqueous solution was less than 1 g.

[Comparative Example 3]
A food color preparation was prepared in the same manner as in Example 1 except that methylcellulose (manufactured by Shin-Etsu Chemical Co., Ltd.), which is a polysaccharide, was added instead of zein as a discoloration inhibitor, and a food sausage was prepared and heated. The change in color tone before and after was observed. The fish sausage became yellowish by heating and a clear color change was observed. In addition, the methyl cellulose used in this comparative example had a solubility (20 ° C.) in 1 L of water of more than 1 g, and a solubility (20 ° C.) in 1 L of 80 vol% ethanol aqueous solution was less than 1 g.

[Comparative Example 4]
A food color preparation was prepared and fish meat sausage was prepared in the same manner as in Example 1 except that hydroxypropyl cellulose (manufactured by Wako Pure Chemical Industries, Ltd.), which is a polysaccharide, was added instead of zein as a color change inhibitor. The change in color tone before and after heating was observed. The fish sausage became yellowish by heating and a clear color change was observed. The hydroxypropyl cellulose used in this comparative example had a solubility (20 ° C.) in 1 L of water of more than 1 g, and a solubility (20 ° C.) in 1 L of 80% by volume ethanol aqueous solution was 1 g or more.

[Comparative Example 5]
A food color preparation was prepared and fish meat sausage was prepared in the same manner as in Example 1 except that crystalline cellulose (manufactured by Nippon Paper Chemicals Co., Ltd.), which is a polysaccharide, was added instead of zein as a color change inhibitor. The change in color tone before and after heating was observed. The fish sausage became extremely yellowish when heated, and a clear color change was observed. The methyl cellulose used in this comparative example had a solubility (20 ° C.) of 1 g or less in 1 L of water and a solubility (20 ° C.) in 1 L of 80% by volume ethanol aqueous solution of less than 1 g.

[Comparative Example 6]
A food color preparation was prepared in the same manner as in Example 1 except that polysaccharide hydroxypropylmethylcellulose (manufactured by Shin-Etsu Chemical Co., Ltd.) was added instead of zein as a color change inhibitor, and a fish sausage was prepared. The change in color tone before and after heating was observed. The fish sausage became yellowish by heating and a clear color change was observed. Hydroxypropyl methylcellulose used in this comparative example had a solubility (20 ° C.) in 1 L of water of more than 1 g, and a solubility (20 ° C.) in 1 L of 80 vol% ethanol aqueous solution was 1 g or more.
Table 1 shows the results of Examples 1 to 7 and Comparative Examples 1 to 6.

<Application to cocoons>
[Example 8]
100 parts of salt-free frozen surimi (solid content about 30%, fat content 1%), ice water 50 parts, salt 3 parts, sugar 2.5 parts, potato starch 2 parts, sodium glutamate 0.5 part and mirin 2 parts Was added and crushed well to obtain kneaded meat for koji (oil content of about 0.6%).

  0.15 parts of the food dye preparation prepared in Example 1 was added to 100 parts of the above-mentioned paste meat and mixed well to obtain a colored paste. 15 parts of this colored meat was thinly spread on 100 parts of non-colored meat, molded into a bowl shape, and heated in a steamer at 95 ° C. for 30 minutes. When the color tone of the colored portion of the camellia was observed before and after heating, almost no change in color tone due to heating was observed.

[Comparative Example 7]
A wrinkle was prepared in the same manner as in Example 8 except that the food coloring preparation prepared in Comparative Example 1 was used, and the color tone change before and after heating was observed. As a result, the straw was yellowish by heating and a clear color change was observed.

<Application to crab-flavored miso>
[Example 9]
100 parts of salt-free frozen surimi (solid content about 30%, fat content 1%), ice water 50 parts, salt 3 parts, sugar 2.5 parts, potato starch 1.5 parts, sodium glutamate 0.5 part and mirin 2 parts were added and crushed well to obtain a crab-flavored paste for miso (oil content of about 0.6%).

  Two parts of the food coloring preparation prepared in Example 1 were added to 100 parts of the above-mentioned paste meat and mixed well to obtain a colored paste. 5 parts of this colored meat was thinly spread on 100 parts of non-colored meat and heated in a steamer at 95 ° C. for 30 minutes. When the color tone of the colored portion of the crab-flavored miso was observed before and after heating, almost no change in color tone due to heating was observed.

[Comparative Example 8]
A crab-flavored miso was prepared in the same manner as in Example 9 except that the food coloring preparation prepared in Comparative Example 1 was used, and the color tone change before and after heating was observed. As a result, the colored portion of the crab-flavored miso became yellowish by heating, and a clear color change was observed.

<Application to livestock meat wiener>
[Example 10]
To 100 parts of pork leg meat, 33 parts of pork fat, 35 parts of cold water, 2 parts of salt and 1 part of sugar were added and crushed to obtain a meat paste for livestock wiener (oil content of about 19%).

  0.15 parts of the food dye preparation prepared in Example 1 was added to 100 parts of the above-mentioned paste meat and mixed well to obtain a colored paste. The colored kneaded meat was filled in a casing having a diameter of 3 cm and a length of 10 cm, and then heated at 90 ° C. for 30 minutes and then cooled to produce a livestock meat winer. When the color tone of the livestock meat wiener was observed before and after heating, almost no change in color tone due to heating was observed.

[Comparative Example 9]
A livestock wiener was produced in the same manner as in Example 10 except that the food coloring preparation prepared in Comparative Example 1 was used, and the color tone change before and after heating was observed. As a result, the meat wiener was markedly yellowish by heating and a clear color change was observed.

<Application to taraco sauce>
[Example 11]
To 100 parts of tarako, 35 parts of liquid sugar, 30 parts of butter and 15 parts of salad oil were added and mixed well to obtain taraco sauce. (Oil content about 25%).

  0.2 parts of the food coloring preparation prepared in Example 1 was added to 100 parts of the taraco sauce and mixed well to obtain a colored taraco sauce. This colored tarako sauce was filled and sealed in a heat-resistant stand pouch, and retort heating was performed at 120 ° C. for 10 minutes. When the color tone of taraco sauce was observed before and after heating, it was slightly yellowish by heating, but no obvious change in color tone was observed.

[Comparative Example 10]
Taraco sauce was produced in the same manner as in Example 11 except that the food coloring preparation prepared in Comparative Example 1 was used, and the color tone change before and after heating was observed. As a result, the taraco sauce was markedly yellowish by heating and a clear color change was observed.
Table 2 shows the results of Examples 8 to 11 and Comparative Examples 7 to 10.

  From the results shown in the above Examples and Comparative Examples, as a discoloration inhibitor, an organic polymer having a solubility in 1 L of water at 20 ° C. of 1 g or less and a solubility in 1 L of 80 vol% ethanol aqueous solution of 1 g or more is used. It is clear that the food color preparations that have been used exhibit excellent discoloration-suppressing effects when cooking oil-containing foods. Moreover, it was shown that zein is particularly excellent among discoloration inhibitors.

The present invention relates to a liquid dye preparation for food, a food containing the same, and a method for producing a processed food using the liquid dye preparation, and more specifically, a liquid dye preparation for food containing a carotenoid dye, a food containing the food, and the liquid The present invention relates to a method for producing processed foods using a pigment preparation.

That is, the present invention is a liquid pigment preparation for food containing a carotenoid pigment and a discoloration inhibitor, wherein the carotenoid pigment and the discoloration inhibitor have a mass ratio of 1: 0.1 to 10, and the carotenoid pigment is a tomato. A food liquid which is a dye or beta-carotene, and the discoloration inhibitor is an organic polymer having a solubility in 1 L of water of 1 g or less and a solubility in 1 L of 80 vol% ethanol aqueous solution of 1 g or more under the condition of 20 ° C. A dye formulation is provided. Further, foods containing the food liquid dye preparations, and the addition of the food liquid dye preparations food material, to provide a method for manufacturing a processed food which comprises the step of obtaining a mixed to the mixture.

That is, the present invention is a liquid pigment preparation for food containing a carotenoid pigment and a discoloration inhibitor, wherein the carotenoid pigment and the discoloration inhibitor have a mass ratio of 1: 0.1 to 10, and the carotenoid pigment is a tomato. a dye or beta-carotene, the discoloration inhibitor, under conditions of 20 ° C., solubility in water 1L is below 1g, and solubility 80 vol% aqueous ethanol solution 1L is Ri Oh the above organic polymer 1g, the the solvent of the food liquid dye formulations, to provide a Ru mixed solvent der food liquid dye formulation comprising water and ethanol. Moreover, the manufacturing method of the processed food including the foodstuff containing the said liquid pigment preparation for foodstuffs and the process of adding the said liquid pigment preparation for foodstuffs to a food raw material and mixing it is obtained.

Claims (11)

A food dye preparation comprising a carotenoid dye and a discoloration inhibitor,
The food color preparation, wherein the discoloration inhibitor is an organic polymer having a solubility in 1 L of water of 1 g or less and a solubility in 1 L of 80 volume% ethanol aqueous solution of 1 g or more under the condition of 20 ° C.   The food color preparation according to claim 1, wherein the discoloration inhibitor is selected from the group consisting of prolamin, natural resins, and cellulose derivatives.   The food color preparation according to claim 2, wherein the prolamin is at least one selected from the group consisting of zein, gliadin, hordein, secarin, kafilin, and penisetin.   The food coloring preparation according to claim 2, wherein the prolamin is zein.   The food color preparation according to claim 2, wherein the natural resin is shellac or rosin.   The food coloring preparation according to claim 2, wherein the natural resin is shellac.   The food dye preparation according to claim 2, wherein the cellulose derivative is at least one selected from the group consisting of carboxymethyl ethyl cellulose, cellulose acetate phthalate, cellulose acetate trimellitate, hydroxypropyl methylcellulose phthalate and hydroxypropyl methylcellulose acetate succinate. .   The food coloring preparation according to claim 2, wherein the cellulose derivative is carboxymethylethyl cellulose.   The food preparation according to any one of claims 1 to 8, wherein the carotenoid pigment is a tomato pigment or beta-carotene.   The foodstuff containing the pigment preparation for foodstuffs of any one of Claims 1-9.   The manufacturing method of the processed food including the process of adding the pigment preparation for foods of any one of Claims 1-9 to a foodstuff raw material, and mixing and obtaining a mixture.