JP2018100386A - Pigment formulation and production method of the same, as well as processed product and production method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pigment formulation with which a product colored in bright red originating from a carotenoid pigment can be produced while inhibiting discoloration even when the pigment formulation has been added to a fat-containing product raw material and has been heat-treated, for which a step to strongly agitate the product raw material such as high-speed agitation is not necessary, and which has a high level of freedom for selecting a stage of addition to the product raw material.SOLUTION: A pigment formulation contains a carotenoid pigment, a discoloration inhibitor, and a dispersion aid (other than the discoloration inhibitor), in which the discoloration inhibitor is an organic polymer having solubility of 1 g or less based on 1 L of water at 20°C and solubility of 1 g or more based on 80 vol.% of ethanol aqueous solution at 20°C, and the dispersion aid is at least one of polysaccharide and protein.SELECTED DRAWING: None

Description

  The present invention relates to a pigment preparation and a production method thereof, and a processed product and a production method thereof.

  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 shrimps; and other egg yolks. -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, it is known that when a food containing a carotenoid pigment is heated at a high temperature, the redness of the carotenoid pigment is lost and the yellowness is increased. The discoloration of the carotenoid pigment due to heating occurs remarkably when fats and oils are contained in the food material, which has been an obstacle to producing foods that require high-temperature processing and cooking.

  In order to solve such a problem, for example, a method for suppressing discoloration of the carotenoid pigment by blending cellulose with a food and drink containing a crystalline carotenoid pigment and a lipophilic component has been proposed (Patent Document 1). . However, even when this method is adopted, it cannot be said that the discoloration that occurs when the oil-containing food is produced can be sufficiently suppressed, and further improvement of the discoloration suppressing effect has been demanded.

  Under such circumstances, a coloring preparation for food containing a carotenoid coloring matter containing a poorly water-soluble organic polymer such as zein and prolamin has been proposed (Patent Document 2).

JP 2010-178655 A Japanese Patent No. 5280571

  According to the pigment preparation proposed in Patent Document 2, it was possible to produce a fat-containing food colored in a red color peculiar to a carotenoid pigment while suppressing discoloration even when heated during production. However, as a result of the study by the present inventors, it has been found that in order to color fat-containing foods in red using this dye preparation, it is necessary to rapidly stir the food material to which the dye preparation is added. That is, in order to produce an oil-and-fat-containing food (for example, flour products such as bread, madeleine, steamed bread, etc.) that does not have a step of rapidly stirring the food material, the pigment preparation proposed in Patent Document 2 is colored in a clear red color. In some cases, it is difficult to color or uniform coloring.

  Moreover, even when producing oil-containing foods (for example, fish meat and livestock sausage) having a high-speed stirring process for food materials, it is necessary to add the pigment preparation proposed in Patent Document 2 in the high-speed stirring process. . That is, the problem that the addition to the food material is limited to the high-speed stirring process and the production method is restricted has occurred.

  The present invention has been made in view of such problems of the prior art, and the problem is to suppress discoloration even when added to a product raw material containing fats and oils and heat-treated. However, it is possible to produce a bright red colored product derived from a carotenoid pigment, and it does not require a step of strongly stirring the product raw material such as high-speed stirring, and is added to the product raw material. The object is to provide a dye preparation with a high degree of freedom in selecting the stage. Moreover, the place made into the subject of this invention is providing the manufacturing method of the said pigment | dye formulation, the processed product using the said pigment | dye formulation, and the manufacturing method of a processed product.

That is, according to this invention, the pigment | dye formulation shown below and its manufacturing method are provided.
[1] It contains a carotenoid pigment, a discoloration inhibitor, and a dispersion aid (excluding the discoloration inhibitor), and the discoloration inhibitor has a solubility in 1 L of water at 20 ° C. of 1 g or less, and 20 A dye preparation, which is an organic polymer having a solubility in an 80% by volume ethanol aqueous solution at 1 ° C. of 1 g or more, and wherein the dispersion aid is at least one of a polysaccharide and a protein.
[2] The pigment preparation according to [1], wherein pigment fine particles containing the carotenoid pigment are formed.
[3] The dye preparation according to [2], which is a dispersion in which the dye fine particles are dispersed in a medium.
[4] The dye preparation according to any one of [1] to [3], wherein the dispersion aid has an acidic group in its molecular structure.
[5] In any one of [1] to [4], the dispersion aid is at least one selected from the group consisting of pectin, xanthan gum, propylene glycol alginate, succinoglycan, karaya gum, and sodium caseinate. The dye preparation described.
[6] The mass ratio of the carotenoid pigment and the discoloration inhibitor is 1: 0.1 to 10,
The pigment preparation according to any one of [1] to [5], wherein the content of the dispersion aid is 0.016 parts by mass or more with respect to 1 part by mass of the carotenoid pigment.
[7] The dye preparation according to any one of [1] to [6], wherein the discoloration inhibitor is at least one selected from the group consisting of prolamin, natural resins, and cellulose derivatives.
[8] The prolamin is at least one selected from the group consisting of zein, gliadin, hordein, secarin, kafilin, and penisetin, the natural resin is at least one of shellac and rosin, and the cellulose derivative is The pigment preparation according to [7], which 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.
[9] The pigment preparation according to any one of [1] to [8], wherein the carotenoid pigment is at least one of tomato pigment and beta-carotene.
[10] A method for producing a pigment preparation according to any one of [1] to [9], comprising the carotenoid pigment, the discoloration inhibitor, and ethanol, and the mixture in which the discoloration inhibitor is dissolved A method for producing a pigment preparation, which comprises a step of mixing an aqueous solution of the dispersion aid.

Moreover, according to this invention, the processed product shown below and its manufacturing method are provided.
[11] A processed product comprising the pigment preparation according to any one of [1] to [9].
[12] A method for producing a processed product comprising a step of adding and mixing the pigment preparation according to any one of [1] to [9] to a product raw material.

  According to the present invention, it is possible to produce a vivid red colored product derived from a carotenoid pigment while suppressing discoloration even when added to a product raw material containing fats and oils and heat-treated. In addition, it is possible to provide a dye preparation having a high degree of freedom in selecting a step of adding to the product raw material without requiring a step of vigorously stirring the product raw material such as high-speed stirring. Moreover, according to this invention, the manufacturing method of the said pigment | dye formulation, the processed product using the said pigment | dye formulation, and the manufacturing method of a processed product can be provided.

<Dye preparation>
Embodiments of the present invention will be described below, but the present invention is not limited to the following embodiments. The pigment preparation of the present invention contains a carotenoid pigment, a discoloration inhibitor, and a dispersion aid (excluding a discoloration inhibitor). Hereinafter, details of the dye preparation of the present invention will be described.

(Carotenoid pigment)
The pigment preparation of the present invention contains a carotenoid pigment. The carotenoid pigment is a water-insoluble and fat-soluble pigment and exhibits a red color in the crystalline state. As the carotenoid pigment, a commercially available carotenoid pigment can be used without particular limitation. Specific examples of carotenoid pigments include tomato pigment (lycopene), beta-carotene, astaxanthin, and alpha-carotene.

  The content of the carotenoid pigment in the pigment preparation is preferably 0.5 to 5% by mass based on the whole pigment formulation. When the content of the carotenoid pigment is less than 0.5% by mass, the coloring ability may be slightly insufficient. On the other hand, when the content of the carotenoid pigment is more than 5% by mass, the stability of the preparation may be slightly lowered.

(Discoloration inhibitor)
The pigment preparation of the present invention contains a discoloration inhibitor. This discoloration inhibitor is an organic polymer having a solubility of 1 g or less in 1 L of water at 20 ° C. and a solubility of 1 g or more in an 80 volume% ethanol aqueous solution at 20 ° C. By blending an organic polymer satisfying such conditions as a discoloration inhibitor, an effect of suppressing discoloration of the carotenoid pigment in the oil-containing product can be obtained. About the reason which can acquire such an effect, the present inventors are estimating as follows.

  A carotenoid pigment exhibits red in a crystalline state, but exhibits orange to yellow in a state dissolved in fats and oils. For this reason, in a product containing fats and oils, the carotenoid pigment dissolves in the fats and oils and loses its crystalline red color to change from orange to yellow. Here, when the above organic polymer that functions as a discoloration inhibitor coexists with the carotenoid pigment, a film that covers at least a part of the particle (crystal) surface of the carotenoid pigment is formed by the organic polymer. Since the carotenoid pigment crystal having a film formed on its surface is difficult to dissolve in fats and oils, it is considered that the crystalline state is maintained and the red color is maintained even in products containing fats and oils.

  If the solubility of the discoloration inhibitor in 1 L of water at 20 ° C. is more than 1 g, a film cannot be formed because the dye preparation dissolves in water when added to the product raw material, and the discoloration suppressing effect is not exhibited. . On the other hand, if the solubility of the discoloration inhibitor in an 80% by volume ethanol aqueous solution at 20 ° C. is less than 1 g, a sufficient film cannot be formed even if it contacts with water in the product raw material, and the discoloration suppressing effect is not exhibited. . The discoloration inhibitor 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. Further, the discoloration inhibitor preferably has a solubility in an 80% by volume ethanol aqueous solution at 20 ° C. of 10 g or more, and more preferably 50 g or more.

  As the discoloration inhibitor, it is preferable to use at least one selected from the group consisting of prolamin, natural resins, and cellulose derivatives. Specific examples of prolamin include wheat-derived gliadin, barley-derived hordein, rye-derived secarin, corn-derived zein, sorghum-derived kafilin, millet-derived penisetin, and the like. Of these, the use of zein is preferable because the effect of suppressing discoloration becomes remarkable.

  Specific examples of natural resins include shellac and rosin. Of these, shellac is preferable because the effect of suppressing discoloration becomes remarkable. Specific examples of the cellulose derivative include carboxymethyl ethyl cellulose, cellulose acetate phthalate, cellulose acetate trimellitate, hydroxypropyl methylcellulose phthalate, and hydroxypropyl methylcellulose acetate succinate. Of these, use of carboxymethyl ethyl cellulose is preferable because the effect of suppressing discoloration becomes remarkable.

  The content of the discoloration inhibitor in the pigment preparation is preferably 1 to 10% by mass, more preferably 1 to 5% by mass based on the whole pigment formulation. If the content of the discoloration inhibitor is less than 1% by mass, the discoloration suppressing effect may be slightly insufficient. On the other hand, if the content of the discoloration inhibitor is more than 10% by mass, the stability of the preparation may be slightly lowered.

(Dispersion aid)
The pigment preparation of the present invention contains a dispersion aid that can assist the dispersion of the carotenoid pigment. The dispersion aid is at least one of polysaccharides and proteins. As described above, when the discoloration inhibitor coexists with the carotenoid pigment, a film covering at least a part of the surface (crystal) of the carotenoid pigment is formed by the discoloration inhibitor (organic polymer). Here, it is considered that when a dispersion aid is further added, aggregation of the carotenoid pigment coated with the discoloration inhibitor is suppressed, and pigment fine particles that can become a stable dispersion are formed.

  The fine pigment particles thus formed can be dispersed in a good state in a medium mainly composed of water or the like to form a dispersion. Furthermore, by using a highly stable pigment preparation containing such pigment fine particles, it is possible to produce a product containing fats and oils that are colored in a clear red color without processing the raw material of the product by high-speed stirring or the like. . Furthermore, since it is not necessary to add in a high-speed stirring process and may be added at any stage of the production process, the degree of freedom in selecting the stage of addition is high, and the range of applicable products is wide.

  Examples of polysaccharides that can be used as a dispersion aid include pectin, xanthan gum, propylene glycol alginate, succinoglycan, karaya gum, alginic acid, carboxymethyl cellulose, tamarind seed gum, tragacanth gum, welan gum, λ carrageenan gum, guar gum, locust Bean gum, hydroxypropyl methylcellulose, soybean polysaccharide, pullulan, gum arabic, konjac extract, gati gum, octenyl succinate starch, psyllium seed gum, curdlan, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, oxidized starch, acetylated phosphorus Examples include acid-crosslinked starch, phosphate-crosslinked starch, acetylated adipic acid-crosslinked starch, chitosan, and salts thereof. Can. Examples of proteins that can be used as a dispersion aid include pea protein, soybean protein, casein, and salts thereof (for example, sodium caseinate).

  Among the above dispersion aids, it is preferable to use polysaccharides and proteins used as food additives having an acidic group such as a carboxy group or a sulfonic acid group in the molecular structure. When the molecular structure has an acidic group, it is considered that it easily adheres moderately to a film formed by a poorly water-soluble color change inhibitor such as zein. For this reason, it is considered that the aforementioned pigment fine particles in which aggregation of carotenoid pigments (crystals thereof) is suppressed are more easily formed. This makes it easier to disperse in a medium mainly composed of water and the like, and suppresses spotted coloring without stirring the product raw material at a high speed, and is superior in coloring uniformity. It can be set as a pigment preparation.

  More preferably, the dispersion aid is at least one selected from the group consisting of pectin, xanthan gum, propylene glycol alginate, succinoglycan, karaya gum, and sodium caseinate. When these components are used as a dispersion aid, it is possible to obtain a pigment preparation that is remarkably excellent in dispersibility in a dispersion medium mainly composed of water. For this reason, it becomes possible to produce a product colored in a bright red color derived from the carotenoid pigment simply by adding a more practical amount (small amount) to the product raw material.

  The content of the dispersion aid in the pigment preparation is preferably 0.02 to 5 mass%, more preferably 0.05 to 3 mass%, based on the whole pigment formulation, It is especially preferable to set it as 3 mass%. When the content of the dispersion aid is less than 0.02% by mass, the dispersibility in a medium mainly composed of water or the like tends to be lowered, and the color developability may be slightly lowered. On the other hand, when the content of the dispersion aid is more than 5% by mass, it may be difficult to formulate due to an increase in viscosity, and handling during use may be reduced depending on the type of dispersion aid. May be easier.

(Dye preparation)
An example of a specific embodiment of the pigment preparation of the present invention is a dispersion in which pigment fine particles containing a carotenoid pigment are dispersed in a medium. In this case, the cumulative 50% particle size (D50) of the area-based particle size distribution of the pigment fine particles is preferably 0.1 to 10 μm. By setting D50 of the pigment fine particles within the above range, a product colored red can be produced with a more practical addition amount (small amount). The D50 of the pigment fine particles can be controlled, for example, by appropriately selecting the type of dispersion aid to be used.

  The dye preparation of the present invention is preferably a liquid dye preparation containing a liquid medium containing water from the viewpoint of convenience when added to and mixed with product raw materials. Moreover, it is good also as a semi-liquid or solid pigment preparation by adjusting suitably the kind and compounding ratio of the component mix | blended with a pigment preparation.

  The mass ratio of the carotenoid pigment and the color change inhibitor in the pigment preparation is preferably 1: 0.1 to 10, more preferably 1: 0.4 to 5, and preferably 1: 1 to 3. Is particularly preferred. By setting the mass ratio of the carotenoid pigment and the color change inhibitor within the above range, the color change due to heating can be further suppressed.

  Further, the content of the dispersion aid with respect to 1 part by mass of the carotenoid pigment in the pigment preparation is preferably 0.016 parts by mass or more, more preferably 0.05 parts by mass or more, and 0.1 parts by mass. Part or more is particularly preferable. By making content of the dispersion adjuvant with respect to a carotenoid pigment into the above range, dispersibility can be improved and the stability of the preparation can be further improved. In addition, the degree of freedom in selecting the stage of addition can be further increased, and the range of applicable products can be further expanded. The upper limit of the content of the dispersion aid in the pigment preparation is not particularly limited, but may be substantially 7.5 parts by mass or less with respect to 1 part by mass of the carotenoid pigment.

  The pigment preparation of the present invention is useful as a formulation for producing various processed products colored with a bright red carotenoid pigment. Specifically, it can be used as a pigment formulation for cosmetics, a pigment formulation for (medicine) medicine, and the like in addition to a pigment formulation for food.

<Method for producing pigment preparation>
Next, the manufacturing method of the pigment preparation of this invention is demonstrated. The method for producing a pigment preparation of the present invention includes a step of mixing a mixture containing a carotenoid pigment, a color change inhibitor, and ethanol, in which the color change inhibitor is dissolved, and an aqueous solution of a dispersion aid.

  The above mixture can be prepared, for example, in consideration of the content described in Japanese Patent No. 5280571 (Patent Document 2). Specifically, the above mixture can be obtained by adding a carotenoid pigment after the color change inhibitor is added and dissolved in an ethanol aqueous solution in which the color change inhibitor can be dissolved. In addition, since the carotenoid pigment can be colored better as the particle diameter of the crystal is finer, it is preferable to add a carotenoid pigment and then finely pulverize it using a pulverizer or the like. In the case of a liquid dye preparation, the mass ratio of water and ethanol in the above ethanol aqueous solution in which the discoloration inhibitor is dissolved is preferably 1: 1 to 7, and preferably 1: 2 to 3.5. Further preferred. In addition, you may add liquid components, such as propylene glycol and glycerol, suitably.

  By mixing the prepared mixture with an aqueous solution of a dispersion aid, a discoloration inhibitor hardly soluble in water can be precipitated, and the dye preparation of the present invention can be obtained. In addition, it is thought that the film which coat | covers at least one part of the particle | grain surface of a carotenoid pigment | dye will be formed when a discoloration inhibitor is precipitated by mixing said mixture and the aqueous solution of a dispersion adjuvant. Furthermore, since there is a dispersion aid in the system, aggregation of the carotenoid pigment coated with the discoloration inhibitor is suppressed, and the pigment fine particle containing the carotenoid pigment is an example of a specific embodiment of the pigment preparation of the present invention. Can be dispersed in the medium.

<Processed products and manufacturing methods thereof>
Next, the processed product and the manufacturing method thereof according to the present invention will be described. The method for producing a processed product of the present invention includes a step of adding and mixing the above-described dye preparation to a product raw material. And the processed product of this invention contains the above-mentioned pigment | dye formulation.

  In order to produce a processed product using the dye preparation of the present invention, the dye preparation may be added to a product raw material such as a food raw material and mixed by an appropriate method. The amount of the pigment preparation added to the product raw material differs depending on the type of the product raw material and the form of the pigment preparation (powder, granules, liquid, etc.). What is necessary is just to add the pigment | dye formulation of the quantity from which the content of the carotenoid pigment in the processed product to be made becomes 0.001-0.02 mass% to a product raw material.

  As described above, if the pigment preparation of the present invention is used, a product containing fats and oils uniformly colored in a clear red color can be produced without performing processing of the product raw material by high-speed stirring or the like. That is, in the method for producing a processed product of the present invention, the stage of adding the pigment preparation to the product raw material is not particularly limited, and thus the degree of freedom in designing the production process is high and the versatility is excellent. Furthermore, since it is not necessary to stir the product raw material to which the pigment preparation is added at high speed, it is useful as a method for producing a fat-containing product that is uniformly colored in vivid red and does not have a high speed stirring step.

  According to the method for producing a processed product of the present invention, it is difficult to prevent discoloration by heating, for example, fish sausage, salmon, crab-flavored miso, etc .; meat ham, meat sausage, retort food, etc. Fat and oil-containing foods; wheat flour products such as steamed bread, bread and madeleine; processed foods such as confectionery such as (milk) pudding and white balls can be produced by coloring them in a clear red color while suppressing discoloration. Furthermore, according to the method for producing a processed product of the present invention, it is useful not only as a processed food as described above, but also as a method for producing a colored product such as a cosmetic or a (medicine) medicine.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely based on an Example, this invention is not limited to these Examples. In the examples and comparative examples, “parts” and “%” are based on mass unless otherwise specified.

<Manufacture and evaluation of fish sausage (1)>
Example 1
(I) Production of pigment preparation 50 g of zein was added to and dissolved in a mixed solution of 210 g of 95% ethanol, 90 g of water, 400 g of propylene glycol, and 225 g of glycerin. Further, 25 g of tomato pigment (manufactured by Laico Red) was added and mixed, and then pulverized using a bead mill (trade name “Star Mill (registered trademark) LMZ015”, manufactured by Ashizawa Finetech Co., Ltd.). Obtained. On the other hand, 40 g of pectin was dissolved in 960 g of water to obtain a pectin solution. A 1000 g pectin solution was added to and mixed with 1000 g of the pulverized liquid to prepare a liquid dye preparation in which fine particles containing the dye were dispersed.

(Ii) Manufacture of fish sausage To 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 Part, 0.5 part sodium glutamate, 2 parts mirin, a small amount of gelatin, extract, spice, and gluten. The mixture was mixed well by high-speed stirring (about 1500 rpm) with a mixer to obtain a paste for fish sausage (oil content: about 8.5%). As the mixer, a trade name “Robo Coupe Mixer R-2A” (manufactured by FMI Co., Ltd.) was used. To 100 parts of the obtained meat paste, 0.3 part of the pigment preparation was added, and the mixture was well mixed with high speed stirring to obtain a colored meat paste. The obtained colored kneaded meat was filled in a casing having a diameter of 3 cm and a length of 10 cm, heated at 121 ° C. for 20 minutes and then cooled to obtain a fish sausage.

(Examples 2 to 24, Comparative Examples 1 to 7)
While using the types of dyes, discoloration inhibitors, and dispersion aids shown in Table 4, the amount of these components used was appropriately adjusted so that the content in the resulting preparation would be the amount shown in Table 4 Except for the above, a liquid dye preparation was prepared in the same manner as in “(i) Production of dye preparation” in Example 1 above. Furthermore, “(ii) Manufacture of fish sausage” in Example 1 above, except that each of the prepared pigment preparations was used so that the amount added to the food material (boiled meat) was the amount shown in Table 4. Similarly, fish sausage was obtained. Tables 1 to 3 show types of dyes, discoloration inhibitors, and dispersion aids used.

(Color tone evaluation (1))
The color tone of the colored paste (before heating) filled in the casing and the color tone of the obtained fish sausage (after heating) were observed with the naked eye, and the color tone was evaluated according to the following evaluation criteria. The results are shown in Table 4.
(Double-circle): It colored with vivid red, and the change of the color tone by heating was hardly recognized.
◯: Although slightly yellowish by heating, no obvious color change was observed.
(Triangle | delta): It became yellowish by heating and the clear color tone change was recognized.
X: Remarkably yellowish by heating and obvious color tone change was observed.

<Manufacture and evaluation of fish sausage (2)>
(Example 25)
(I) Production of pigment preparation 50 g of zein was added to and dissolved in a mixed solution of 210 g of 95% ethanol, 90 g of water, 400 g of propylene glycol, and 225 g of glycerin. Further, 25 g of tomato pigment (manufactured by Laico Red) was added and mixed, and then pulverized using a bead mill (trade name “Star Mill (registered trademark) LMZ015”, manufactured by Ashizawa Finetech Co., Ltd.). Obtained. On the other hand, 40 g of pectin was dissolved in 960 g of water to obtain a pectin solution. A 1000 g pectin solution was added to and mixed with 1000 g of the pulverized liquid to prepare a liquid dye preparation in which fine particles containing the dye were dispersed.

(Ii) Manufacture of fish sausage To 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, 0.5 parts of sodium glutamate, 2 parts of mirin, a predetermined amount of pigment preparation, a small amount of gelatin, extract, spice, and gluten were added. The mixture was well mixed by high-speed stirring (about 1500 rpm) with a mixer to obtain a colored paste (oil content of about 8.5%). As the mixer, a trade name “Robo Coupe Mixer R-2A” (manufactured by FMI Co., Ltd.) was used. In addition, the pigment preparation was added after mixing well with ice water so that it might become 0.3 parts with respect to 100 parts of paste meat (parts other than a pigment preparation). The obtained colored kneaded meat was filled in a casing having a diameter of 3 cm and a length of 10 cm, heated at 121 ° C. for 20 minutes and then cooled to obtain a fish sausage.

(Examples 26 to 48, Comparative Example 8)
Using the types of dyes, discoloration inhibitors, and dispersion aids shown in Table 5 and adjusting the amounts used of these components so that the content in the resulting preparation would be the amount shown in Table 5 Except for the above, a liquid dye preparation was prepared in the same manner as in “(i) Production of dye preparation” in Example 25 described above. Furthermore, “(ii) Manufacture of fish sausage” in Example 25 described above, except that each of the prepared pigment preparations was used so that the amount added to the food material (boiled meat) was the amount shown in Table 5. Similarly, fish sausage was obtained.

(Color tone evaluation (2))
The color tone of the colored paste (before heating) filled in the casing and the color tone of the obtained fish sausage (after heating) were observed with the naked eye, and the color tone was evaluated according to the following evaluation criteria. The results are shown in Table 5.
(Double-circle): It colored with vivid red, and the change of the color tone by heating was hardly recognized.
◯: Although slightly yellowish by heating, no obvious color change was observed.
(Triangle | delta): It became yellowish by heating and the clear color tone change was recognized.
X: Remarkably yellowish by heating and obvious color tone change was observed.

<Manufacture and evaluation of steamed bread>
(Example 49)
(I) Production of pigment preparation 50 g of zein was added to and dissolved in a mixed solution of 210 g of 95% ethanol, 90 g of water, 400 g of propylene glycol, and 225 g of glycerin. Further, 25 g of tomato pigment (manufactured by Laico Red) was added and mixed, and then pulverized using a bead mill (trade name “Star Mill (registered trademark) LMZ015”, manufactured by Ashizawa Finetech Co., Ltd.). Obtained. On the other hand, 40 g of pectin was dissolved in 960 g of water to obtain a pectin solution. A 1000 g pectin solution was added to and mixed with 1000 g of the pulverized liquid to prepare a liquid dye preparation in which fine particles containing the dye were dispersed.

(Ii) Manufacture of steamed bread Mix 100 parts of flour, 30 parts of sugar, 60 parts of water, 50 parts of egg (whole egg), 3.6 parts of baking powder, and 11 parts of corn oil. (Oil content about 7%) was obtained. To 100 parts of the resulting steamed bread dough, 0.6 part of the pigment preparation was added and mixed well to obtain a colored dough. 30 g of the obtained colored dough was poured into a cup and steam heated at 95 ° C. for 15 minutes to obtain steamed bread.

(Examples 50 to 72, Comparative Example 9)
Using the types of dyes, discoloration inhibitors, and dispersion aids shown in Table 6, and adjusting the amounts of these components as appropriate so that the content in the resulting preparation is the amount shown in Table 6. Except for the above, a liquid dye preparation was prepared in the same manner as in “(i) Production of dye preparation” in Example 49 above. Furthermore, “(ii) Manufacture of steamed bread” in Example 49 described above, except that each of the prepared pigment preparations was used so that the amount added to the food material (steamed bread dough) was the amount shown in Table 6. Similarly, steamed bread was obtained.

(Color tone evaluation (3))
The color tone of the colored dough (before heating) poured into the cup and the color tone of the obtained steamed bread (after heating) were observed with the naked eye, and the color tone was evaluated according to the following evaluation criteria. The results are shown in Table 6.
(Double-circle): It colored with vivid red, and the change of the color tone by heating was hardly recognized.
◯: Although slightly yellowish by heating, no obvious color change was observed.
(Triangle | delta): It became yellowish by heating and the clear color tone change was recognized.
X: Remarkably yellowish by heating and obvious color tone change was observed.

  The pigment preparation of the present invention is useful as a formulation for producing processed foods, cosmetics, and (medicine) medicines colored in red derived from carotenoid pigments.

That is, according to this invention, the pigment | dye formulation shown below and its manufacturing method are provided.
[1] A carotenoid pigment, a discoloration inhibitor, and a dispersion auxiliary agent (excluding the discoloration inhibitor), wherein the discoloration inhibitor is at least selected from the group consisting of prolamin, natural resins, and cellulose derivatives. The prolamin is at least one selected from the group consisting of zein, gliadin, hordein, secarin, kafilin, and penisetin, and the natural resin is at least one of shellac and rosin, and 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 There, the dispersion auxiliary agent, pectin, xanthan gum, propylene glycol alginate, succinoglycan, karaya gum, pullulan, lambda carrageenan gum, and at least one Der is, crystals of the carotenoid pigment selected from the group consisting of sodium caseinate At least a portion dye particles coating covering is formed by the discoloration inhibiting agent is dispersed in a medium dispersion der Ru dye formulation surface.
[2] A carotenoid pigment, a discoloration inhibitor, and a dispersion aid (excluding the discoloration inhibitor), wherein the discoloration inhibitor is at least selected from the group consisting of prolamin, natural resins, and cellulose derivatives. The prolamin is at least one selected from the group consisting of zein, gliadin, hordein, secarin, kafilin, and penisetin, and the natural resin is at least one of shellac and rosin, and 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 dispersing aid is at least one selected from the group consisting of pectin, xanthan gum, propylene glycol alginate, succinoglycan, karaya gum, pullulan, λ carrageenan gum, and sodium caseinate, and the carotenoid pigment crystals, A pigment preparation produced by a production method comprising a step of mixing the discoloration inhibitor and ethanol, a mixture in which the discoloration inhibitor is dissolved, and an aqueous solution of the dispersion aid.
[3 ] A mass ratio of the carotenoid pigment and the discoloration inhibitor is 1: 0.1 to 10, and a content of the dispersion aid with respect to 1 part by mass of the carotenoid pigment is 0.016 parts by mass or more. The pigment preparation according to [1] or [2] .
[ 4 ] The dye preparation according to any one of [1] to [ 3 ], wherein the discoloration inhibitor is at least one selected from the group consisting of zein, gliadin, shellac, and carboxymethylethylcellulose .
[5 ] The pigment preparation according to any one of [1] to [ 4 ], wherein the carotenoid pigment is at least one of tomato pigment and beta-carotene.
[ 6 ] The method for producing a pigment preparation according to any one of [1] to [ 5 ], wherein the discoloration inhibitor containing the carotenoid pigment crystal , the discoloration inhibitor, and ethanol is dissolved. The manufacturing method of the pigment | dye formulation which has the process of mixing a mixture and the aqueous solution of the said dispersion adjuvant.

Moreover, according to this invention, the processed product shown below and its manufacturing method are provided.
[ 7 ] A processed product comprising the dye preparation according to any one of [1] to [ 5 ].
[ 8 ] A method for producing a processed product comprising a step of adding and mixing the pigment preparation according to any one of [1] to [ 5 ] to a product raw material.

Claims (12)

Containing a carotenoid pigment, a discoloration inhibitor, and a dispersion aid (however, excluding the discoloration inhibitor),
The discoloration inhibitor is an organic polymer having a solubility in 1 L of water at 20 ° C. of 1 g or less and a solubility in an 80% by volume ethanol aqueous solution at 20 ° C. of 1 g or more,
A pigment preparation in which the dispersion aid is at least one of a polysaccharide and a protein.   The pigment preparation according to claim 1, wherein pigment fine particles containing the carotenoid pigment are formed.   The dye preparation according to claim 2, which is a dispersion in which the dye fine particles are dispersed in a medium.   The pigment preparation according to any one of claims 1 to 3, wherein the dispersion aid has an acidic group in its molecular structure.   The pigment preparation according to any one of claims 1 to 4, wherein the dispersion aid is at least one selected from the group consisting of pectin, xanthan gum, propylene glycol alginate, succinoglycan, karaya gum, and sodium caseinate. . The mass ratio of the carotenoid pigment and the discoloration inhibitor is 1: 0.1 to 10,
The pigment preparation according to any one of claims 1 to 5, wherein a content of the dispersion aid is 0.016 parts by mass or more with respect to 1 part by mass of the carotenoid pigment.   The pigment preparation according to any one of claims 1 to 6, wherein the discoloration inhibitor is at least one selected from the group consisting of prolamins, natural resins, and cellulose derivatives. The prolamin is at least one selected from the group consisting of zein, gliadin, hordein, secarin, kafilin, and penisetin;
The natural resin is at least one of shellac and rosin;
The pigment preparation according to claim 7, 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 pigment preparation according to any one of claims 1 to 8, wherein the carotenoid pigment is at least one of tomato pigment and beta-carotene. A method for producing a pigment preparation according to any one of claims 1 to 9,
The manufacturing method of the pigment | dye formulation which has the process of mixing the mixture in which the said discoloration inhibitor dissolved containing the said carotenoid pigment | dye, the said discoloration inhibitor, and ethanol, and the aqueous solution of the said dispersion | distribution adjuvant.   Processed product containing the pigment | dye formulation as described in any one of Claims 1-9.   The manufacturing method of the processed product which has the process of adding and mixing the pigment | dye formulation as described in any one of Claims 1-9 to a product raw material.