JP3496170B2 - Jelly-like food with green pigment - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a green dye-added jelly-like food product in which the discoloration and fading of natural green dyes obtained from green vegetables containing chlorophyll such as green tea and spinach powder are prevented.

[0002]

2. Description of the Related Art Color is an important factor in foods. However, it is often difficult to maintain the natural color of agricultural products or marine products for a long period of time. For example, the green color of green vegetables easily changes to brown. This is because natural pigments are relatively unstable and are susceptible to fading and decomposition by oxygen, light, enzymes and heat.

Therefore, various colorants have been used for the purpose of artificially adding colorants at the processing stage to maintain the original color tone of foods or to make the color tone more appetizing. However, nowadays, as a result of consumers' reaction to synthetic coloring agents, various measures have been taken to reflect the colors contained in natural foods and the like in foods as they are.

[0004] For example, it has been known for a long time that the color of green pigments derived from green vegetables can be retained by using copper sulfate when heat-treating vegetables. Application to food is problematic and the use of copper sulfate in food is prohibited.

Further, in order to maintain the color of the green pigment derived from green vegetables, a method of adding sodium phosphate to tea soba (Japanese Patent Laid-Open No. 15354/1993) or a method of dipping it in an alkaline solution (Japanese Patent Laid-Open No. 3-154354) No. 61-47141) is proposed.

[0006]

These methods are for treating materials close to the raw materials and not simply fading the color of the green pigment derived from green vegetables, and do not eat the added food as it is. That is, the food materials obtained by these methods are in the alkaline region where the alkalinity is high and the taste is impaired. Therefore, it is necessary to reduce the alkalinity by performing operations such as washing with water and boiling in the steps such as cooking.

On the other hand, various jelly-like foods prepared by coagulating various desired food materials alone or together with other foods with a coagulant such as gelatin, agar, carrageenan, guar gum, locust bean gum, starch and dextrin. , For example, yokan, pudding, jelly, bavarois, mochi, kudzu kiri, warabi mochi, etc.

In this jelly-like food, when a green pigment such as matcha, dried green vegetable powder, green vegetable paste, etc. is added, discoloration and fading of the green pigment occurs over time, and the flavor is imparted with a natural green pigment. At present, only the method of using a green pigment derived from green vegetables and an artificial pigment is used to prevent color fading with an artificial pigment.

An object of the present invention is to obtain a green dye-added jelly-like food product in which natural color dyes obtained from green vegetables added to foods are prevented from discoloration and fading over time.

[0010]

In the green dye-added jelly-like food product according to the invention described in claim 1, a natural green dye derived from green vegetables is added to a jelly-like food base material before coagulation ,
In the jelly-like food obtained by post-heating cooled and solidified, Ze
The pH atmosphere of the Lee-like food material is a green pigment before heat treatment.
During the addition and mixing of
Flip with those held in the 6.8 to 7.4.

Further, in the green dye-added jelly-like food product according to the present invention as defined in claim 2, in the green dye-added jelly-like food product according to claim 1, ascorbic acid or ascorbic acid is contained in the jelly-like food base material. Soda was added.

[0012]

In the present invention, since the pH atmosphere of the jelly-like food base material to which the green pigment has been added is maintained at 6.8 to 7.4, the green color of the jelly-like food material to be added does not impair the taste of the added jelly-like food material. The occurrence of discoloration / fading is extremely low.

The "green pigment" mentioned in the present invention means
It is a natural pigment obtained from so-called green vegetables, which is not chemically extracted or fixed in color. Therefore, it includes green vegetable powder, paste and the like. Specifically, it refers to green vegetables such as spinach, teas such as green tea and matcha, seaweeds such as seaweed, seaweed, and kelp, and foods that show green color due to chlorophyll. In addition, since chlorophyll in green vegetables causes browning discoloration / fading change of green even by an enzyme contained in vegetables, it is important to inactivate the enzyme by heat treatment or the like before or after addition of food. .

Chlorophyll, which is a green pigment contained in green vegetables, has a tetrapyrrole ring structure having Mg in the center. It is known that this Mg easily dissociates in a weakly acidic region, and the green color of chlorophyll discolors or fades. Therefore,
In order to retain the green color of chlorophyll, do not make it acidic region,
It has been conventionally performed to prevent discoloration / fading by keeping the alkaline area.

However, in the strong alkaline region, not only the taste of the food itself changes significantly, but also the coagulating action of the coagulating agent is deactivated depending on the type of coagulating agent,
Satisfactory solidification strength cannot be obtained. Therefore, in the present invention, as a result of searching for a specific pH region for preventing discoloration / fading of green, it has been confirmed that there is a good effect of preventing discoloration / fading in a specific region.

That is, the present invention relates to a jelly-like food,
As a result of searching the pH range where the color change / fading of the green color is prevented and the taste of the food to which the green pigment is added does not change,
The areas of 6.8 to 7.4 have been confirmed. That is, during the production of jelly-like foods, especially when the pH is lower than 6.8 during heating, discoloration / fading of green occurs depending on the low pH.
If the value exceeds 7.4, the taste of foods with added green pigment changes.

As described above, when the pH is lower than 6.8, discoloration / fading of green occurs. Therefore, in the jelly-like food of the present invention, the green pigment is the food material to be added just before the addition, And p of food ingredients after adding green vegetables
H, the pH range must be above 6.8 throughout the entire process of processing this food material into food. In addition, the pH
If it exceeds 7.4, the taste of the food to which the green pigment is added changes, so the pH range of the finished food is 7.4.
Must be below.

In the food of the present invention, the jelly-like food material before or after the addition of the natural green pigment derived from green vegetables is often subjected to a treatment such as heating. Therefore, measures are taken so that the above pH range is maintained even by the treatment such as heating. For example, heat treatment causes the pH of most foods to shift to the acidic range. Therefore, before heating, the degree of transition to the acidic region due to heating is predicted in advance, and the pH region is adjusted to the alkaline side so as to transition to the favorable pH region after heating.

That is, since the use concentration of the pH adjuster varies depending on the original pH of the food used, the additives and seasonings used, the use concentration is determined by measuring the pH while measuring the pH in advance.

Examples of such agents for adjusting the pH to 6.8 to 7.4 include food products such as alkaline salts such as sodium carbonate, sodium bicarbonate, sodium phosphate, and polymeric phosphate, and basic amino acids such as arginine. What is available is used. In addition, a basic salt and an acid may be combined to adjust the pH to a desired pH range to provide a buffering ability.

In order to prevent discoloration and fading of the green pigment,
Ascorbic acid or sodium ascorbate is effective, but pH 6.8-7.4 in combination with basic salts and acids.
When ascorbic acid or sodium ascorbate is added to the atmosphere surrounding the green pigment in the case of adjusting to 1, it is possible to further prevent discoloration and discoloration due to the passage of time and days after commercialization. In this case, to keep the pH alkaline,
Sodium ascorbate is suitable.

[0022]

【Example】

Example 1. (Matcha milk jelly) To 150 g of fructose, glucose and liquid sugar, add 10 g of a coagulant (San-ei Gen FFI, WG-1), mix well and disperse. To this, water 500g, concentrated milk (Kanebuchi chemical, Mermeloh 500)
Add 300g, Matcha 9g (Mameha Co., Ltd., Asahina No. 2), sodium ascorbate 1g, sodium bicarbonate 3g and mix well. The pH at this time was 7.1. In addition, the same formulation was used except that sodium hydrogen carbonate and sodium ascorbate were removed. The pH of this product is 6.3
Met.

These mixtures were heated and kept at 85 ° C. for 5 minutes to completely dissolve the coagulant, and then filled in a container and cooled and solidified. There was almost no change in pH after heating.
When the pH was 7.1, the green color of matcha was vivid and there was no browning. Moreover, the taste was good with no alkaline taste or bitterness. In addition, even when stored in the refrigerator for 14 days, the color did not fade. On the other hand, those excluding sodium hydrogen carbonate and sodium ascorbate showed remarkable browning and fading. That is, to prevent discoloration due to heating during manufacturing, pH
It is effective to add ascorbic acid or sodium ascorbate in order to control the color change and prevent discoloration after the product.

Example 2. (Matcha yokan) 730 g water, 200 g white bean paste, 250 g sugar, 12 agar powder
g, 2.5 g of sodium bicarbonate, and 10 g of green tea were added, mixed well and dispersed. The pH at this time was 6.9. After the mixture reached 90-95 ° C, it was held for 10 minutes to dissolve the agar. After the dissolution, water for evaporation loss was replenished, filled in a synthetic resin container, sealed, and sterilized and heated in hot water at 85 ° C. for 30 minutes.

After completion of sterilization, the mixture was cooled to produce matcha yokan. In this yokan, the green color was not discolored and was vivid, and there was no baking soda taste or alkali taste, which was good. Also, 10 at room temperature
It did not fade even after storage for a day.

Example 3. (Spinach yokan) 730 g of water, 200 g of white bean paste, 250 g of sugar, 12 agar powders
g, sodium bicarbonate 2.5g, spinach dry powder 12g
Was added, mixed and dispersed. The pH at this time was 7.0. After reaching 90-95 ° C for this mixture, hold for 10 minutes,
The agar was dissolved. After dissolution, replenish with water for evaporation loss,
Fill in a container made of synthetic resin, seal, and in hot water at 85 ℃
Sterilization heating was performed for 30 minutes.

After the sterilization was completed, the mixture was cooled to produce spinach yokan. In this case, the green color is vivid and does not change,
There was no baking soda taste or alkaline taste, and there was no browning due to heating. In addition, even if stored in the refrigerator for 10 days, the color did not fade.

[0028]

As described above, the present invention adjusts the pH range of the food material to be added to which the green pigment is added to be higher than pH 6.8, and the pH range surrounding the green pigment after the addition is adjusted to pH 6.8. Since it is set to ~ 7.4, the discoloration / fading of the green color is extremely reduced without impairing the taste of the food to be added.

Furthermore, when ascorbic acid or sodium ascorbate is added to the atmosphere surrounding the green pigment, discoloration and fading due to the time and number of days after commercialization can be further prevented.

Claims (2)

(57) [Claims] 1. A natural green pigment derived from green vegetables is added to a jelly-like food base material before solidification, which is obtained by heating and cooling to solidify.
In the jelly-like food that is used, the pH atmosphere of the jelly-like food base material is green before heat treatment.
When adding and mixing the elements, heat treatment of the product and after heat treatment
Green dye added jelly-like food, characterized in that it is held to 6.8 to 7.4 through. 2. The green dye-added jelly-like food product according to claim 1, wherein ascorbic acid or sodium ascorbate is added to the jelly-like food base material.