JP2884493B2 - Method for producing rice bran food coloring - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food colorant characterized by using a rice bran containing a pigment in a bran layer, defatting and deodorizing the rice bran into a fine powder, and containing a pigment in a bran layer. A method for producing a rice bran food coloring, characterized in that rice bran is defatted and deodorized using ethanol having a concentration of 70% to 100%, dried by heating at 100 ° C. or more, and then milled into a fine powder. About.

[0002]

2. Description of the Related Art Conventionally, food coloring has been produced by an organic chemical synthesis method. In recent years, however, food safety and natural food preference tend to increase, and plant- or animal-derived food additives are used as safe food additives. There is a growing demand for colorants that are natural products and foods themselves. On the other hand, rice, which has been cultivated and produced as a staple food in Japan for many years, is not only used as it is, but also for alcoholic beverages, koji, miso, soy sauce, mirin, kasu, lees, confectionery, etc. It has been used, but still,
There was no example of using it as a natural coloring agent, and it was expected that rice could be used as a new application.

[0003] In recent years, a method of coloring food using purple and black rice pigment has been developed. A method of adding the extracted pigment to drinks in the form of a solution is to add 5% purple and black rice brown rice flour to "Daifuku rice flour". And a method of making confectionery by adding to rice, and a method of milling purple or black rice by milling rice with low milling accuracy, leaving a part of the bran in rice, or making red rice.

[0004]

However, in the case of using the pigment product in a solution state, the organic solvent used for dissolution is excellent in vividness of coloring, fineness of skin texture and uniformity. Is difficult to use because the dye product is contained in the dye product. In addition, in the case of using the method of using brown rice powder of purple and black rice, it is difficult to finely color the skin in light color, and the odor derived from brown rice is not only a disadvantage, but also the brown rice powder has a rapid change in lipid and preservability. Is extremely bad. Furthermore,
In the method using milled rice with low polishing accuracy, the remaining bran particles are extremely coarse, so that fine and uniform coloring cannot be performed, and there is a problem that only a part of the pigment retained in brown rice is used.

[0005] Further, in the use of pigmented rice bran such as purple and black rice containing a pigment in a bran layer as a food coloring agent, when removing fats and oils and odor peculiar to bran, which are a major cause of raw bran odor, It is necessary to minimize the loss of useful dyes so as not to impair practicality. As such a method, a recycle extraction method using a hexane-ethanol mixed solution is known, but from the viewpoint of safety, There has been a demand for an extraction method that does not come into contact with unsafe solvents for food hygiene in the treatment process.

[0006]

Accordingly, the present invention provides a means for solving these problems as follows: Pulverized purple and black rice containing antoshan pigment in the bran layer of brown rice, and the resulting rice bran is dried for about 105
Heat drying at ℃ to remove moisture and volatilize and reduce the unpleasant odor peculiar to purple and black rice, then add high-purity ethanol at room temperature and replace the supernatant about three times to remove the unpleasant odor peculiar to fats and oils and purple rice. B. A rice bran pigment which removes oil-soluble unnecessary components such as bitterness, carotene pigments, chlorophyll, etc. and has little loss of anthocyan pigments. The defatted and deodorized purple black rice bran according to claim 1 is preliminarily pulverized by a mill, and then finely powdered by an air current pulverizer, so that when used as a food coloring agent, the coloring efficiency due to the ultrafine powder. It is good in quality, has no spots as colored with a pigment solution separated and extracted from purple and black rice bran, can be colored uniformly and finely, has excellent preservability of coloring products, and has no oils, fats, odors or bitterness. Obtaining a coloring agent.

Hereinafter, the present invention will be described in detail. The food colorant of the present invention, which is obtained by defatting and deodorizing rice bran containing a pigment in the bran layer, is manufactured in detail as follows.

The brown rice bran layer of the present invention is polished with purple and black pigmented rice containing an anthocyan pigment in the bran layer, and the rice bran is heated to 105 ° C.
After heating and drying using a heat dryer or the like at about 110 to about 110 ° C. to remove water, a water-ethanol mixed solvent containing high-concentration absolute ethanol of 70% to 100% at room temperature of about 20 ° C. is used. Soxhlet extraction, or immersion, replacement of the supernatant, etc., to remove oil and fat components by recycling extraction, and to remove pigmented rice bran degreased and deodorized with almost no loss of pigment. Can be manufactured.
At this time, since the ethanol used as the solvent for the extraction is not a mixed solvent with another organic solvent, there is no change in composition during use,
It is easy to reuse. Further, in the present invention, the defatted and deodorized rice bran food coloring material is made into a powder (raw powder) crushed by an impact mill, and the powder is made into fine powder by an airflow crusher to make the particle size uniform. Fine pigments can be produced.

The properties of the anthocyan-based pigment contained in the pigmented rice bran used in the present invention are considerably poor in heat stability in an aqueous solution state, but have extremely good heat stability in a dried rice bran state. It is known that the above-mentioned dye is dissolved in water, easily dissolved in water-ethanol mixed solution, and hardly soluble in ethanol (anhydrous). The present invention makes use of these properties and produces a practical defatted and deodorized rice bran food coloring of the present invention with little loss of pigment by recycling and extracting with high-concentration ethanol of about 70% to 100%. be able to.

As the pigmented rice bran used in the present invention, purple rice or the like containing an anthocyan pigment can be used, but red rice containing a plurality of tannin pigments can also be used. However, although red rice has been proposed for use in ancient red rice and red sake, the sharpness of selective elution of the pigment is slightly inferior to that of the Anthan type due to the complex pigment composition. The heat stability of an anthocyan dye is slightly inferior in an aqueous solution state, but is extremely good in a state of being contained in rice bran and can be dried even at 100 ° C. or higher.

In the present invention, the heating and drying step is performed at 100 ° C.
The drying can be performed at a high temperature of 105 ° C. to 110 ° C. As the ventilation dryer used for the heating and drying, an ordinary heating and drying method can be used.

In the present invention, a mixed solvent of ethanol and water is used as an oil / fat component extraction solvent.
Of ethanol (30% to 0% water content), preferably 90% to 100% ethanol. Ethanol with a concentration of 40% to 70% (60% to 30%
In the case of using (water content of), the elution of the dye is large, resulting in a production method in which the loss of the dye is large and the utility is poor.

In the present invention, the degreasing and deodorizing method uses the above-mentioned high-concentration ethanol to remove the degreasing and deodorizing pigment rice bran with little loss of the target pigment by a recycle extraction method using a Soxhlet method or a solvent exchange method. Can be manufactured. Since ethanol used as a solvent in the extraction is not a mixed solvent with another organic solvent, there is no change during use, and it is easy to reuse by simple purification such as distillation.

In the present invention, the defatted and deodorized pigmented rice bran is in a brittle state with no stickiness. The raw powder obtained by pulverizing the rice bran with an impact mill is easily pulverized using an air current pulverizer to obtain a fine powder of fine powder having an average particle size of 9.35 μm and a relatively uniform particle size without coarse powder. By doing so, a fine pigment having a uniform particle size can be produced, and the pigment enables simple and uniform coloring of food with fine texture. FIG. 1 shows a comparison of the particle size between the raw powder and the fine powder. However, these are prepared by adding 50 g of solvent to 2 g of dried pigmented rice bran,
It was obtained by permeation extraction at 25 ° C. for 24 hours.

The defatted and deodorized pigmented rice bran fine powder of the present invention is added as a food coloring agent, for example, as a powder during the processing of food such as dumplings, mochi, candy, red rice, syrup, yokan, bean paste, jelly, agar, and the like. It can also be used in the fields of cosmetics, pharmaceuticals and quasi-drugs.

[0016]

The present invention is to remove the fat and oil components contained in pigmented rice bran by about 20%, and to remove the unpleasant odor and the odor peculiar to the bran caused by the rapid deterioration due to the damage of the bran by milling. Is possible. In addition, in the solvent treatment step at this time, safe elution treatment is performed with a solvent system of only ethanol and water, which is not regulated by the Food Sanitation Law, and an efficient rice bran colorant with less pigment loss and its production can be produced. Further, by drying to obtain a fine powdered fine powder, not only is it more convenient to handle than that in the form of a solution, but also because the fineness of rice bran is fine and fine, the fine powder is added to food and colored. It has good coloring efficiency and excellent stability during storage.

[0017]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to embodiments. <Example> (Manufacture of rice bran food coloring agent) 1 kg of purple and black rice was milled using a rice mill (Yamamoto Seisakusho, rice pal 31 type) with a whiteness index of 3,
Milling once with a flow rate of 3 gives purple rice bran.
Using this raw rice bran with a ventilation heat dryer (Yamato Scientific Constant Temperature Oven DK43 type), 95 g of rice bran well dried at 105 ° C. to 110 ° C. for 1 hour is obtained. When removing the oil and fat component and other odor components from the obtained dried rice bran by a solvent exchange method, 10 g of bran is mixed well in 100 ml of 99.5% ethanol, and the extraction is performed three times by replacing ethanol three times every several hours. 7.85 g of defatted and deodorized rice bran are obtained. (The scale may be increased at this mixing ratio depending on the amount of bran). When the Soxhlet extraction method is used, 10 g of bran is added to Fatex-S (manufactured by Mitamura Riken Co., Ltd.).
6. Recycle extraction with 100 ml of 5% ethanol at 120 ° C. mode with slow extraction speed for 6 hours, defatted and deodorized rice bran
85 g are obtained.

Degreasing and deodorizing rice bran loses the smell and odor peculiar to bran by the elution of fats and oils in the rice bran with ethanol. On the other hand, evaporation of the eluted ethanol gives a residue of 21.6%. The liquid obtained by reconstituting the residue with boiling water has an extremely unpleasant odor and taste. The residual ratio of the uneluted dye was 98.5%.
Met.

The rice bran which has been degreased and deodorized as described above is 0.8 mm in size using an impact mill (Laboring Mill 3100, manufactured by Falling Number, Sweden).
The raw powder obtained by crushing once with the screen mounted and small sample insertion mode is used with a gas flow crusher (CO-JET system α type, manufactured by Seishin Enterprise Co., Ltd.) at a nozzle pressure of 6.5 kg / cm 2. A sample of 76 g was pulverized for 12 minutes and 10 seconds with an air volume of 0.4 m 2 / min to obtain an average particle size of 9.35.
69 g of fine powder in the form of fine powder having a relatively uniform particle size containing no coarse powder and having a particle size of μm is obtained.

When this rice bran coloring fine powder is added to foods such as dumplings, rice cakes, bean paste, starch syrup, etc., since the rice bran is extremely fine, no particles are recognized even if it is lightly colored. Appears as if colored by adding a dye aqueous solution. Further, since the pigment contained in the bran particles is a fine particle of the bran, the pigment is easily eluted as compared with the raw powder, so that the coloring efficiency of the food is good and the stability during storage is also good. Table 1
Indicates the stability of the rice bran colorant in the form of a fine powder of the present invention.
The table shows that the powdered rice bran is more stable than the soluble rice bran colorant.

[0021]

[Table 1]

(Use of rice bran food coloring material for red rice and use for rice cake using this red rice) 1 kg of glutinous rice is washed,
Fill the top of the rice with water and submerge the rice. A suspension obtained by adding 3.4 g of defatted and deodorized pigmented rice bran fine powder and 1.4 g of citric acid to 100 ml of water was added thereto, and the mixture was left for about 10 hours in the same manner as ordinary glutinous rice. During this time, the pigment eluted from the rice bran, and the color was adjusted by the weak acidity of citric acid, and the rice was colored. This rice was lightly washed. The rice bran does not remain due to the fine powder, and flows off easily like rice grind. Steaming this colored rice produces "Sakura" red rice. Also,
By making rice cake with this red rice, "sakura-colored" rice cake dough is made. Table 2 shows the color tone of the red rice and the rice cake. For color tone measurement, color difference meter $ 90 (manufactured by Nippon Denshoku Industries Co., Ltd.)
Was used. The measurement was performed five times in a reflected light mode using a 3.2 cm diameter glass cell, and the average was obtained. The L, a, and b values are the uniform color space (USC) proposed by Hunter, and L is the brightness, and the larger the numerical value, the brighter. The a value is a position on the blue-green and red-purple series, and the larger the numerical value is, the more reddish color is. The b value is a position on the yellow and blue series, and the larger the b value, the more yellowish. (In the case of a liquid state, the average is obtained by measuring three times with a 1 cm thick liquid cell in the transmitted light mode.)

[0023]

[Table 2]

(Utilization of rice bran food coloring material for dumplings) 3.6 g of defatted and deodorized pigmented rice bran fine powder to which 0.6 g of citric acid was previously added and toned, obtained from non-glutinous rice flour 1 kg
Is mixed, heated with 400 ml of water, and steamed in a steam kiln to produce purple-red dumpling dough. Table 3 shows a comparison of the color tone with the control and the raw powder. However, the controls in Table 3 are those without the addition of degreasing and decolorizing fine powder. Fine powder * is one in which 0.6 g of citric acid is added to the fine powder in only 0.7 g.

[0025]

[Table 3]

(Use of rice bran food coloring for white bean paste and yokan) By mixing 500 g of white bean paste (commercially available), 3.6 g of defatted and decolorized rice bran fine powder, and 0.25 g of citric acid, it is very similar to red bean paste. Characteristic bean can be produced with the appearance of white bean paste (such as green beans). Table 4 shows a comparison of the color tone with uncolored white bean jam and red bean jam. In addition, if yokan is produced using this colored bean as a raw material, a yokan having an appearance very similar to red bean bean can be produced. Table 5 shows a comparison with uncolored white bean paste yokan.

[0027]

[Table 4]

[0028]

[Table 5]

(Utilization of Rice Bran Food Colorant in Mizunashi) 100 g of syrup (commercially available), 0.30 g of defatted and deodorized rice bran fine powder, and 0.2 g of citric acid are mixed well at 45 ° C. to give a reddish purple colored syrup. Can be manufactured. Table 6 shows a comparison with the case where the raw powder was used. From the table, it is better to use fine powder for better coloring.

[0030]

[Table 6]

(Use of rice bran food coloring for fruit jelly) 0.30 g of defatted and deodorized pigmented rice bran fine powder is mixed with 15 ml of white wine, and the mixture is kept at 40 ° C. for 3 hours to elute the pigment. The pigment can be eluted with a high-concentration alcohol, and the weak acid solution, the fine particles of the extract and the conditions for keeping the heat are integrated, and the pigment can be efficiently eluted into wine to obtain a pigment solution. 2.0 g of agar is heated and dissolved in 160 ml of a very light-colored juice having acidity, and the above-mentioned wine-extracting pigment solution is added thereto, mixed well, and then cooled, whereby a red-purple fruit jelly with a very fine texture can be produced. When gelatin is used instead of agar, it can be produced in exactly the same manner except that 2.5 g of gelatin is used. Further, if the wine-extracted pigment solution is used after being clarified by centrifugation or the like, the jelly becomes more transparent. Table 7 shows the results. However, when the wine extract was added, 0.2 g of defatted and deodorized pigmented rice bran fine powder was added to 20 ml of white wine, the pigment was extracted, and 15 ml of the additive was used, and the same procedure was used.

[0032]

[Table 7]

[0033]

As described above, according to the method for producing a rice bran food coloring of the present invention, about 20% of an oil component contained in purple-black rice (pigmented rice) rice bran is removed, and the rice bran is removed by milling or the like. It is possible to remove the unpleasant odor caused by the deterioration of the fats and oils caused by the damage, the unpleasant odor peculiar to purple and black rice, the bitterness, and the unnecessary fat and oil components. Further, in the solvent treatment step at this time, a safe elution treatment is carried out with a solvent system containing only ethanol which is not regulated by the Food Sanitation Law, and a useful rice bran colorant with little loss of pigment and an efficient rice bran colorant can be produced. The elution treatment is a simple operation that does not require a recycle extraction device (Soxley system) having a complicated structure and only replaces the ethanol eluted fraction about three times. Since the used ethanol has a single solvent composition, it can be easily reused by simple distillation. Furthermore,
Utilizing the change in physical properties of bran due to degreasing, making it into a fine powdered fine powder makes it possible to achieve more uniform and finer coloring compared to coloring with a pigment solution separated and extracted from rice bran, better coloring efficiency, colorant Excellent shelf life of the product.

[0034]

As described above, according to the present invention, the oil and fat component contained in the pigmented rice bran by about 20% is removed.
It is possible to remove the unpleasant odor and the odor peculiar to the bran caused by the rapid deterioration due to the damage of the bran due to the polishing. In addition, in the solvent treatment step at this time, safe elution treatment with a solvent system of only ethanol and water that is not regulated by the Food Sanitation Law,
Efficient rice bran colorant with less pigment loss and its production. Further, by drying to obtain a fine powdered fine powder, not only is it more convenient to handle than that in the form of a solution, but also because the fineness of rice bran is fine and fine, the fine powder is added to food and colored. It has good coloring efficiency and excellent stability during storage.

[Brief description of the drawings]

FIG. 1 shows a comparison of the particle size distribution of defatted and deodorized pigmented rice bran between raw powder and fine powder after airflow pulverization. (A) shows the particle size of the raw powder in μm on the horizontal axis, and the volume is Q
(Integrated%, line graph) and q (bar graph) are shown in% on the vertical axis. (B) shows the particle size of the fine powder after airflow pulverization in μm on the horizontal axis, and Q (integrated%, line graph) and q (bar graph) in% on the vertical axis.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/09 A23L 1/09 1/20 301 1/20 301Z

Claims (2)

(57) [Claims] 1. The brown rice bran layer contains an Anthan pigment.
Polished black and black rice, and the resulting rice bran is heated and dried.
And heat and dry at about 105 ° C to remove moisture and purplish black
Evaporates and reduces the unpleasant odor peculiar to rice, then purifies at room temperature
Add ethanol and replace the supernatant about three times.
Fat, unpleasant odor unique to purple and black rice, bitterness, carotene pigment, leaf green
Removes oil-soluble unnecessary components such as
A method for producing a rice bran food coloring, characterized by obtaining rice bran- colored chaff with little loss of system pigments . 2. The defatted and deodorized purple and black rice according to claim 1.
After pre-milling rice bran with a mill, fine
Use as food coloring by powdering
The coloring efficiency is high due to the fine powder,
There are no spots as colored with the dye solution
Coloring products that can be uniformly colored with fine texture
Coloring of foods with excellent preservability and no oils, odors, or bitterness
A method for producing a rice bran food coloring, characterized by obtaining a food coloring.