JP4270433B2 - Food coloring agent, colored food and food coloring method - Google Patents
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Description
【０００１】
【発明が属する技術分野】
本発明は、ベタニンを主成分とするビートレッドからなる食品用着色剤、着色食品および食品の着色方法に関する。
【０００２】
【従来の技術】
従来、蒲鉾、魚肉ソーセージ、カニ蒲などの魚肉製品は、合成色素であるタール系色素あるいは天然系色素であるコチニール色素などで着色している場合が多い。また、ハム、ソーセージ、ハンバーグなどの畜肉製品は硝酸塩や亜硝酸塩で発色させるか、合成色素であるタール系色素あるいは天然系色素であるコチニール色素などで着色している場合が多い。
【０００３】
タール系色素あるいはコチニール色素は、安価なうえ、ｐＨ、熱あるいは光に対し非常に安定であり、また、食品に添加した場合の色調が鮮やかであるという特徴を有している。ただし、タール系色素は化学的な合成品であること、コチニール色素はエンジ虫からの抽出物であることで、消費者のイメージが悪いことから代替色素が望まれている。しかし、タール系色素やコチニール色素以外の色素ではｐＨ、熱あるいは光に不安定なものが多く、色調的にも鮮やかでないことから食品への利用に大きな障害となっている。
【０００４】
色素の中でビートレッドは、サトウダイコン（Beta vulgaris）の一変種のアカビートなどから得られるベタニン（分子式Ｃ24Ｈ36Ｎ2Ｏ13、分子量５４８．４７）を主成分とする赤色色素であり、従来は、酸化防止剤とともに食肉や魚肉製品の着色に使用されている（特許文献１参照）が、熱に弱いという性質があるため、食品製造中に長時間熱がかかる食品には使用できないとされてきた。
【０００５】
【特許文献１】
特公昭５１−１８５１２号公報
【０００６】
【発明が解決しようとする課題】
上記特許文献１に記載の方法では、ビートレッドを、アスコルビン酸またはその塩類、エルソルビン酸またはその塩類、トコフェロール、還元糖類のうち１つまたはそれ以上の酸化防止剤と併用添加することによる、食品製造時の加熱工程における上記色素の退色防止方法が提案されている。しかしながら、この方法では、食品の内面染色はできても、食品の外面の染色ができるほどの耐熱性向上効果は得られなかった。また、従来のビートレッドを油溶化することによって安定化すると通説的にいわれてきたが、油溶化するだけでは耐熱性向上効果は不十分であり、加熱工程を経る食品の製造時に退色し、特に食品の表面での退色が顕著であった。
【０００７】
従って、本発明の目的は、加熱工程を経る食品の製造時において耐熱性が顕著に改善されたビートレッドを含む食品用着色剤、着色食品および食品の着色方法を提供することである。
【０００８】
【課題を解決するための手段】
上記目的は以下の本発明によって達成される。すなわち、本発明は、ビートレッドの油溶化物と酸化防止剤とからなることを特徴とする、その製造工程において加熱される食品用着色剤、および該食品用着色剤によって着色されていることを特徴とする、その製造工程において加熱される着色食品を提供する。また、本発明は、上記食品用着色剤を、その製造工程において加熱される食品に添加することを特徴とする食品の着色方法を提供する。
【０００９】
本発明者らは、前記した課題を解決すべく鋭意努力して実験を重ねた結果、ビートレッドの耐熱性が非常に悪いという欠点のために使用できなかった食品、例えば、蒲鉾、餅、ソーセージなどの加熱工程を経る食品において、上記本発明の構成によりビートレッドの耐熱性を大幅に向上させることが可能になり、これらの加熱製品の着色にビートレッドが使用できることを見出した。
【００１０】
【発明の実施の形態】
次に好ましい実施の形態を挙げて本発明をさらに詳しく説明する。本発明におけるビートレッドとは、アカザ科ビート（Beta vulgaris）の赤い根を、該色素を含む状態で乾燥したもの、根を搾汁したもの、室温〜室温より幾分高い温度の水、酸性水溶液若しくは含水エタノールで抽出して得られたもの、および抽出液の精製加工品である。また、例えば、噴霧乾燥などにより適宜粉末に加工されたものでもよい。
【００１１】
本発明におけるビートレッドの油溶化物とは、ビートレッドまたはその水溶液または水ペーストを界面活性剤（乳化剤）を用いて油脂中に乳化したものである。該油溶化物中に含まれるビートレッドの量は、特に限定するものではないが、該油溶化物中１〜８０重量％であることが好ましく、さらに好ましくは２０〜６０重量％である。ビートレッドの含有量が１重量％より低い場合は、食品に対する油溶化物（着色剤）としての添加量が多くなり過ぎ、食品の特性を低下させる場合がある。一方、ビートレッドの含有量が８０重量％より多い場合には、ビートレッドの油溶化が不十分となり、本発明で目的とするビートレッドの耐熱性向上効果が十分に発揮されない。
【００１２】
上記油溶化物に使用する油脂は特に限定するものではないが、好ましくは常温で液体のものが良く、通常、融点が５０℃以下のものを用いる。さらに好ましくは融点が４０℃以下、最も好ましくは３０℃以下である。油脂の具体例を以下に示すがこれらに限定するものではない。油脂の具体例として、大豆、米、菜種、カカオ、パーム、胡麻、紅花、綿実、落花生、アボガド、カポック、芥子、ごぼう、小麦、月見草、つばき、とうもろこし、ひまわりなどから得られる一般的な植物性油脂、および牛、豚、鳥、いわし、さば、さめ、さんま、たらなどから得られる動物性油脂が挙げられ、これらの油脂は１種または２種以上の混合物が使用できる。また、これらに本来含まれているリン脂質、ステロール類、ワックス類などが共存してても一向に差し支えない。
【００１３】
油溶化に使用する乳化剤は特に限定するものではないが、ポリグリセリン縮合リシノレイン酸エステル、ポリグリセリン脂肪酸エステル、モノグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、ポリソルベート、プロピレングリコール脂肪酸エステルなどが用いられる。
【００１４】
本発明で用いる油溶化物は、上述のビートレッドの水溶液または水ペースト、油脂および乳化剤を含有する組成物であり、これらの３者を常法に従って混合攪拌することによって得られる。なお、油溶化物の安定化および保管時の色素の安定化などを図る目的で、油溶化物に対してブドウ糖、果糖などの還元糖、ソルビトール、マルチトールなどの糖アルコール、ブドウ種子抽出物、抽出トコフェロールなどの酸化防止剤、重合リン酸塩、フィチン酸などのキレート剤などを併用することを妨げるものではない。なお、これら安定剤は１種単独で使用してもよいが、２種以上を組み合わせて使用することもできる。また、安定剤は、油溶化に際して何れかの原料に混合しておいてもよい。また、本発明で使用する油溶化物は使用上の便宜のために、例えば、二重乳化により水に溶けるようにしたり、噴霧冷却法などにより適宜加工した状態であってもよい。
【００１５】
本発明で用いる酸化防止剤とは、食品添加物として用いられるものを広く例示することができ、例えば、特に制限はされないが、Ｌ−アスコルビン酸およびその塩などのアスコルビン酸類；エルソルビン酸およびその塩などのエルソルビン酸類；亜硫酸ナトリウムやピロ亜硫酸カリウムなどの亜硫酸塩類など；ミックストコフェロール、トコトリエノールなどのトコフェロール類；ジブチルヒドロキシトルエン（ＢＨＴ）やブチルヒドロキシアニソール（ＢＨＡ）など；アスコルビン酸、パルミチン酸エステルなど；アオイ花抽出物、カンゾウ油性抽出物、食用カンナ抽出物、チョウジ抽出物、リンゴ抽出物、精油除去ウイキョウ抽出物、セイヨウワサビ抽出物、セージ抽出物、セリ抽出物、チャ抽出物、ドクダミ抽出物、生コーヒー豆抽出物、ヒマワリ種子抽出物、ピメンタ抽出物、ブドウ種子抽出物、ブルーベリー葉抽出物、ヘゴ・イチョウ抽出物、ペパー抽出物、ホウセンカ抽出物、ヤマモモ抽出物、ルチン抽出物、小豆全草、エンジュまたはソバ全草の抽出物、ローズマリー抽出物などの植物抽出物；その他酵素処理ルチン、ルチン分解物（クエルセチン）、酵素処理イソクエルシトリン、菜種油抽出物、コメヌカ油抽出物、コメヌカ酵素分解物、シスチンなどを挙げることができる。
【００１６】
上記酸化防止剤の形態は特に制限されず、例えば、粉末状、顆粒状、錠剤状、液状、乳液状、ペースト状などの任意の形態として使用することができる。特に好ましい酸化防止剤はアスコルビン酸、エルソルビン酸および／またはそれらの塩から選ばれる少なくとも１種である。
【００１７】
本発明の食品用着色剤は、前記ビートレッドの油溶化物と上記の酸化防止剤とからなることを特徴としている。上記油溶化物と酸化防止剤との組み合わせは何れの形態でもよい。例えば、ビートレッドの油溶化に際して、何れかの原料に混合しておいてもよいし、油溶化物に酸化防止剤を添加混合してもよいし、油溶化物と酸化防止剤とを別体として着色剤セットとしてもよい。何れにおいても酸化防止剤の使用量が多い程、優れた耐熱性向上効果が得られるので上限は存在しないが、着色される食品の味や物性の観点、例えば、苦みや酸味に影響を与えない範囲で優れた効果を発揮させるには、ビートレッド１００重量部当たり０．０１〜１０重量部の範囲が好ましい。酸化防止剤の使用量が少な過ぎると、色素の耐熱性向上効果が不十分であり、酸化防止剤の使用量が多過ぎると食品の味や物性を損なう畏れがある。
【００１８】
本発明の食品の着色方法は、以上の本発明の食品用着色剤を用いて食品を着色することを特徴としている。着色される食品は特に限定されないが、本発明の着色方法は、加熱工程を経て製造される食品に最も有用である。このような加熱工程を経て製造される食品としては、優れた着色効果が得られるものとして、例えば、蒲鉾、魚肉ソーセージ、カニ蒲などの魚肉製品、餅、キャンディなどが挙げられ、その他、食肉ハム、食肉ソーセージ、焼豚、ハンバーグなどが挙げられる。
【００１９】
着色方法としては、食品原料、例えば、魚肉のすり身中に前記本発明の着色剤を添加し、混合して行うが、酸化防止剤を予め含むビートレッドの油溶化物（着色剤）の代わりに、ビートレッドの油溶化物と酸化防止剤とを、別々にまたは同時に食品に添加してもよい。何れの形態の着色剤の添加も、食品原料の加熱工程の前でも後でもよい。特に食品の加熱工程前に本発明の着色剤を添加することが、食品の製造上必要な場合でも、加熱工程を経ても本発明の着色剤は幾分退色するものの十分な着色効果を有する。前記本発明の着色剤の添加量は、要求される食品の着色濃度によって一概には決められないが、一般的には食品原料１００重量部当たり０．１〜１０重量部である。
【００２０】
上記の如き加熱工程を経る食品の製造において、本発明の着色剤はビートレッドの退色が少なく、加工食品の内部のみならず、外部表面においても着色が維持される理由は、おそらくビートレッドが油溶化されていること、および酸化防止剤を併用していることからビートレッドが熱に対して高い抵抗力を有することなどの相乗効果によるものと想像される。なお、本発明において、着色の対象は食品であるが、例えば、医薬品、医薬部外品および化粧品をも着色の対象とすることができる。
【００２１】
【実施例】
次に製造例、実施例および比較例を挙げて本発明をさらに具体的に説明するが、本発明は以下の実施例に制約されるものではない。なお、以下の文中「部」または「％」とあるのは特に断りのない限り重量基準である。
参考例１（ビートレッドの油溶化物の調製）
コーンサラダ油３３部およびテトラグリセリン縮合リシノレイン酸エステル７部をホモミキサーで予め十分撹拌混合する。さらに撹拌しながらビートレッドの水ペースト４０部（色素固形分濃度４０％）を徐々に添加し、ビートレッドをコーンサラダ油中に乳化させ、ビートレッドの油溶化物を得た。
【００２２】
比較例１〜３および実施例１〜５
無塩冷凍すり身１００部に、氷水５０部、食塩３部、砂糖２．５部、馬鈴薯澱粉２部、グルタミン酸ナトリウム０．５部およびみりん２部を加え、良く擂潰して蒲鉾用の練り肉を得る。
上記練り肉に、表１に示す着色剤を加えて良く混合し、直径８ｃｍのシャーレに乗せ、９５℃で３０分間および６０分間蒸し器で蒸した後、検体番号１〜８の着色蒲鉾を試作した。試作した蒲鉾は蒸し前と蒸し後に日本電色工業社製の色差計ＳＥ−２０００で表面の色調（Ｌ、ａ、ｂ）を測定し、表２の結果を得た。
なお、以下の表において「ビートレッドペースト」、および「ビートレッド油溶化物」とは、参考例１で使用し、および得られた「ビートレッドの水ペースト」および「ビートレッドの油溶化物」である。また、表１および表２中における検体番号１〜３は比較例であり、検体番号４〜８は実施例である。
【００２３】
表２において、Ｌの数値が大きいほど着色食品の明度が高い。
ａは、（＋）側では数値が大きな程、着色食品の赤の度合いが大きく、
（−）側では数値が大きな程、緑の度合いが大きい。
ｂは、（＋）側では数値が大きな程、黄の度合いが大きく、
（−）側では数値が大きな程、青の度合いが大きい。
検体１〜３においては蒸し後にａ値の減少、つまり赤みが減少し、肉眼ではっきりと退色が確認できる。これに対し検体４〜８は蒸し後においてもａ値は多少減少するものの、依然として赤みを保持していることが肉眼でも明らかである。
【００２６】
比較例４〜６および実施例６〜９
無塩冷凍すり身１００部に、氷水６０部、食塩２．５部、馬鈴薯澱粉５部、コーンサラダ油１５部およびスキムミルク２部を加えて良く擂潰し、魚肉ソーセージ用の練り肉を得る。この練り肉に表３に示す着色剤を加えて良く混合し直径５ｃｍのポリ塩化ビニリデン系ケーシングに詰め、９０℃で３０分間茹でた後、検体番号１〜７の着色魚肉ソーセージを試作した。試作した着色魚肉ソーセージは、茹で前と茹で後に日本電色工業社製の色差計ＳＥ−２０００で表面の色調（Ｌ、ａ、ｂ）を測定し、表４の結果を得た。また、表３および表４中における検体番号１〜３は比較例であり、検体番号４〜７は実施例である。
【００２７】
表４において、Ｌの数値が大きいほど明度が高い。
ａは、（＋）側では数値が大きな程、赤の度合いが大きく、
（−）側では数値が大きな程、緑の度合いが大きい。
ｂは、（＋）側では数値が大きな程、黄の度合いが大きく、
（−）側では数値が大きな程、青の度合いが大きい。
検体１〜３においては茹で後にａ値の減少、つまり赤みが減少し、肉眼ではっきりと退色が確認できる。これに対し検体４〜７は茹で後においてもａ値は多少減少するものの、依然として赤みを保持していることが肉眼でも明らかである。
【００３０】
【発明の効果】
本発明によれば、加熱工程を経る食品の製造時において耐熱性が顕著に改善されたビートレッドを含む食品用着色剤、着色食品および食品の着色方法を提供することができる。[0001]
[Technical field to which the invention belongs]
The present invention relates to a food colorant comprising beet red mainly composed of betanin, a colored food, and a food coloring method.
[0002]
[Prior art]
Conventionally, fish products such as salmon, fish sausage, crab salmon and the like are often colored with tar dyes that are synthetic dyes or cochineal dyes that are natural dyes. In addition, meat products such as ham, sausage, and hamburger are often colored with nitrate or nitrite, or colored with tar dyes that are synthetic dyes or cochineal dyes that are natural dyes.
[0003]
Tar dyes or cochineal dyes are inexpensive, very stable to pH, heat, or light, and have a vivid color tone when added to food. However, since tar-type pigments are chemically synthesized products and cochineal pigments are extracts from the worms, the alternative image is desired because of poor consumer image. However, many dyes other than tar dyes and cochineal dyes are unstable to pH, heat or light, and are not vivid in color tone, which is a great obstacle to use in foods.
[0004]
Among the pigments, beet red is a red pigment mainly composed of betanin (molecular formula C 24 H 36 N 2 O 13 , molecular weight 548.47) obtained from sugar beet (Beta vulgaris), a variant of red beet, and the like. Conventionally, it has been used for coloring meat and fish products together with antioxidants (see Patent Document 1), but because it has the property of being sensitive to heat, it cannot be used for foods that heat for a long time during food production. It has been.
[0005]
[Patent Document 1]
Japanese Patent Publication No. 51-18512 [0006]
[Problems to be solved by the invention]
In the method described in Patent Document 1, food production by adding beet red in combination with one or more antioxidants of ascorbic acid or a salt thereof, ersorbic acid or a salt thereof, tocopherol, or a reducing saccharide. There has been proposed a method for preventing discoloration of the dye in the heating process. However, in this method, although the inner surface of the food can be dyed, the effect of improving the heat resistance to the extent that the outer surface of the food can be dyed cannot be obtained. Moreover, it has been customarily said that the conventional beet red is stabilized by oil-solubilization, but heat-resistant improvement effect is insufficient only by oil-solubilization, fading at the time of manufacturing foods that undergo a heating process, especially Fading on the surface of the food was significant.
[0007]
Accordingly, an object of the present invention is to provide a food colorant including beet red, a colored food, and a method for coloring the food, the heat resistance of which is significantly improved during the production of the food that undergoes the heating step.
[0008]
[Means for Solving the Problems]
The above object is achieved by the present invention described below. That is, the present invention is characterized in that it is colored by the food colorant heated in the production process and the food colorant , characterized by comprising an oil-solubilized product of beet red and an antioxidant. Provided is a colored food that is heated in the manufacturing process . Moreover, this invention provides the coloring method for foodstuffs characterized by adding the said coloring agent for foodstuffs to the foodstuff heated in the manufacturing process .
[0009]
As a result of intensive efforts to solve the above-mentioned problems, the present inventors have repeated experiments, and as a result, foods that could not be used due to the disadvantage that heat resistance of beet red is very poor, such as salmon, salmon, sausage In foods that have undergone a heating process such as the above, it has been found that the heat resistance of beet red can be greatly improved by the configuration of the present invention, and that beet red can be used for coloring these heated products.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described in more detail with reference to preferred embodiments. The beet red in the present invention is a red root of a red beetle (Beta vulgaris), dried in a state containing the pigment, squeezed root, water at a temperature slightly higher than room temperature to room temperature, acidic aqueous solution Alternatively, a product obtained by extraction with water-containing ethanol and a purified processed product of the extract. Further, for example, it may be appropriately processed into a powder by spray drying or the like.
[0011]
The beet red oil-solubilized product in the present invention is a product obtained by emulsifying beet red or an aqueous solution or water paste thereof in fats and oils using a surfactant (emulsifier). The amount of beet red contained in the oil-solubilized product is not particularly limited, but is preferably 1 to 80% by weight, more preferably 20 to 60% by weight in the oil-solubilized product. When the content of beet red is lower than 1% by weight, the amount added as an oil-solubilized product (colorant) to the food is excessively increased, which may deteriorate the properties of the food. On the other hand, when the content of beet red is more than 80% by weight, oil redization of beet red becomes insufficient, and the heat resistance improvement effect of beet red intended in the present invention is not sufficiently exhibited.
[0012]
The fats and oils used for the oil-solubilized product are not particularly limited, but are preferably liquids at room temperature, and usually those having a melting point of 50 ° C. or lower. More preferably, the melting point is 40 ° C. or less, and most preferably 30 ° C. or less. Although the specific example of fats and oils is shown below, it is not limited to these. Specific examples of oils and fats include soy, rice, rapeseed, cacao, palm, sesame, safflower, cotton seed, peanut, avocado, kapok, eggplant, burdock, wheat, evening primrose, camellia, corn, sunflower, etc. And fats and oils obtained from cows, pigs, birds, sardines, mackerels, sharks, sesame seeds, troughs, etc., and these fats and oils can be used alone or as a mixture of two or more. Moreover, even if phospholipids, sterols, waxes and the like originally contained therein coexist, there is no problem.
[0013]
The emulsifier used for oil solubilization is not particularly limited, and polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, monoglycerin fatty acid ester, sucrose fatty acid ester, lecithin, polysorbate, propylene glycol fatty acid ester and the like are used.
[0014]
The oil-solubilized product used in the present invention is a composition containing the above-mentioned beet red aqueous solution or water paste, fats and oils and an emulsifier, and can be obtained by mixing and stirring these three components according to a conventional method. In addition, for the purpose of stabilizing the oil-solubilized product and stabilizing the pigment during storage, the oil-solubilized product has glucose, fructose and other reducing sugars, sorbitol, maltitol and other sugar alcohols, grape seed extract, It does not prevent the combined use of antioxidants such as extracted tocopherol, chelating agents such as polymerized phosphate and phytic acid. These stabilizers may be used alone or in combination of two or more. Further, the stabilizer may be mixed with any raw material during oil solubilization. In addition, for the convenience of use, the oil-solubilized product used in the present invention may be dissolved in water by, for example, double emulsification, or may be appropriately processed by a spray cooling method or the like.
[0015]
Antioxidants used in the present invention can be widely exemplified as those used as food additives. For example, ascorbic acids such as L-ascorbic acid and salts thereof; ersorbic acid and salts thereof are not particularly limited. Ersorbic acids such as sodium sulfite and potassium pyrosulfite, etc .; tocopherols such as mixed tocopherol and tocotrienol; dibutylhydroxytoluene (BHT) and butylhydroxyanisole (BHA); ascorbic acid, palmitic acid ester, etc Flower extract, licorice oil extract, edible canna extract, clove extract, apple extract, essential oil removing fennel extract, horseradish extract, sage extract, seri extract, tea extract, dokudami extract, raw Coffee bean extraction , Sunflower seed extract, pimenta extract, grape seed extract, blueberry leaf extract, hego ginkgo extract, pepper extract, spinach extract, bayberry extract, rutin extract, whole red beans, enju or buckwheat Plant extracts such as grass extract, rosemary extract; other enzyme-treated rutin, rutin degradation product (quercetin), enzyme-treated isoquercitrin, rapeseed oil extract, rice bran oil extract, rice bran enzyme digest, cystine, etc. Can be mentioned.
[0016]
The form of the antioxidant is not particularly limited, and can be used as an arbitrary form such as powder, granule, tablet, liquid, emulsion, or paste. Particularly preferred antioxidant is at least one selected from ascorbic acid, ersorbic acid and / or a salt thereof.
[0017]
The colorant for food of the present invention is characterized by comprising the above-mentioned beet red oil-solubilized product and the above antioxidant. The combination of the oil solubilized product and the antioxidant may be in any form. For example, at the time of oil solubilization of beet red, it may be mixed with any raw material, an antioxidant may be added to the oil solubilized product, or the oil solubilized product and the antioxidant may be separated. As a colorant set. In any case, the higher the amount of the antioxidant used, the better the effect of improving heat resistance, so there is no upper limit, but it does not affect the taste and physical properties of the food to be colored, for example, bitterness or acidity. In order to exert an excellent effect in the range, the range of 0.01 to 10 parts by weight per 100 parts by weight of beet red is preferable. If the amount of antioxidant used is too small, the effect of improving the heat resistance of the dye is insufficient, and if the amount of antioxidant used is too large, the taste and physical properties of the food may be impaired.
[0018]
The food coloring method of the present invention is characterized by coloring food using the food coloring agent of the present invention. Although the food to be colored is not particularly limited, the coloring method of the present invention is most useful for a food produced through a heating step. Examples of foods manufactured through such a heating step are those that have excellent coloring effects, such as fish products such as salmon, fish sausage, crab salmon, salmon, candy, and other meat hams. , Meat sausage, grilled pork, hamburger, etc.
[0019]
As a coloring method, the colorant of the present invention is added to and mixed with food raw materials such as fish meat, but instead of beet red oil-solubilized material (colorant) containing an antioxidant in advance. The beet red oil solubilizate and the antioxidant may be added to the food separately or simultaneously. Any form of the coloring agent may be added before or after the heating step of the food material. In particular, it is necessary to add the colorant of the present invention before the food heating step, or the colorant of the present invention has a sufficient coloring effect although the colorant of the present invention is somewhat discolored even after the heating step. The amount of the colorant of the present invention is not generally determined depending on the required color concentration of the food, but is generally 0.1 to 10 parts by weight per 100 parts by weight of the food material.
[0020]
In the production of foods through the heating process as described above, the colorant of the present invention has less fading of beet red, and the reason why the coloring is maintained not only inside the processed food but also on the external surface is probably because beet red is oil. It is presumed to be due to a synergistic effect such as that beet red has a high resistance to heat because it is solubilized and an antioxidant is used in combination. In the present invention, the object to be colored is food, but for example, pharmaceuticals, quasi-drugs, and cosmetics can also be targeted for coloring.
[0021]
【Example】
Next, although a manufacture example, 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 weight unless otherwise specified.
Reference Example 1 (Preparation of beet red oil-solubilized product)
33 parts of corn salad oil and 7 parts of tetraglycerin condensed ricinoleate are sufficiently stirred and mixed in advance using a homomixer. Further, 40 parts of beet red water paste (pigment solid content concentration 40%) was gradually added while stirring, and the beet red was emulsified in corn salad oil to obtain an oil-solubilized product of beet red.
[0022]
Comparative Examples 1-3 and Examples 1-5
Add 100 parts of ice-free frozen surimi, 50 parts of ice water, 3 parts of salt, 2.5 parts of sugar, 2 parts of potato starch, 0.5 part of sodium glutamate and 2 parts of mirin obtain.
The colorant shown in Table 1 was added to the above-mentioned kneaded meat, mixed well, placed on a petri dish having a diameter of 8 cm, steamed in a steamer at 95 ° C. for 30 minutes and 60 minutes, and then a colored bowl with specimen numbers 1 to 8 was made as a trial. . The surface color tone (L, a, b) was measured with a color difference meter SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. before and after steaming, and the results shown in Table 2 were obtained.
In the table below, “beet red paste” and “beet red oil solubilized product” are used in Reference Example 1 and obtained “beet red water paste” and “beet red oil solubilized product”. It is. Sample numbers 1 to 3 in Tables 1 and 2 are comparative examples, and sample numbers 4 to 8 are examples.
[0023]
In Table 2, the greater the numerical value of L, the higher the brightness of the colored food.
As for a (+) side, the greater the numerical value, the greater the redness of the colored food,
On the (−) side, the greater the value, the greater the degree of green.
b is larger on the (+) side, the greater the degree of yellow,
On the (−) side, the greater the numerical value, the greater the degree of blue.
In samples 1 to 3, the a value decreased after steaming, that is, the redness decreased, and fading was clearly confirmed with the naked eye. On the other hand, it is clear to the naked eye that specimens 4 to 8 still retain redness although the a value slightly decreases after steaming.
[0026]
Comparative Examples 4-6 and Examples 6-9
To 100 parts of salt-free frozen surimi, add 60 parts of ice water, 2.5 parts of salt, 5 parts of potato starch, 15 parts of corn salad oil and 2 parts of skim milk and mash well to obtain a paste for fish sausage. The colorant shown in Table 3 was added to the kneaded meat, mixed well, packed in a polyvinylidene chloride casing having a diameter of 5 cm, boiled at 90 ° C. for 30 minutes, and then colored fish meat sausages of Sample Nos. 1 to 7 were produced. The colored fish meat sausage produced as a prototype was measured for the color tone (L, a, b) of the surface with a color difference meter SE-2000 manufactured by Nippon Denshoku Industries Co., Ltd. before and after boiling, and the results shown in Table 4 were obtained. Sample numbers 1 to 3 in Tables 3 and 4 are comparative examples, and sample numbers 4 to 7 are examples.
[0027]
In Table 4, the greater the numerical value of L, the higher the brightness.
a is larger on the (+) side, the greater the degree of red,
On the (−) side, the greater the value, the greater the degree of green.
b is larger on the (+) side, the greater the degree of yellow,
On the (−) side, the greater the numerical value, the greater the degree of blue.
In Samples 1 to 3, the b value decreased after boiling, that is, redness decreased, and fading could be clearly observed with the naked eye. On the other hand, it is apparent to the naked eye that specimens 4 to 7 still retain redness although the a value slightly decreases even after being boiled.
[0030]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, the foodstuff coloring agent containing the beet red in which the heat resistance was improved significantly at the time of manufacture of the foodstuff which passes through a heating process, a coloring foodstuff, and the coloring method of foodstuff can be provided.
Claims (7)
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| JP2002299571A JP4270433B2 (en) | 2002-10-11 | 2002-10-11 | Food coloring agent, colored food and food coloring method |
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| JP2002299571A JP4270433B2 (en) | 2002-10-11 | 2002-10-11 | Food coloring agent, colored food and food coloring method |
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| JP2012183043A (en) * | 2011-03-07 | 2012-09-27 | Taisho Technos Co Ltd | Colorant for food, and method for producing colored food using the same |
| JP7041558B2 (en) * | 2018-03-14 | 2022-03-24 | 理研ビタミン株式会社 | Beet red formulation with improved heat resistance |
| CN112293645A (en) * | 2019-07-30 | 2021-02-02 | 上海嘉萃生物科技有限公司 | Heat-resistant beet red pigment and preparation method thereof |
| CN114343112A (en) * | 2021-12-28 | 2022-04-15 | 苏州闻达食品配料有限公司 | Compound antioxidant colorant and application thereof in prefabricated meat products |
| CN114468209A (en) * | 2021-12-29 | 2022-05-13 | 达州市宏隆肉类制品有限公司 | Color former and application thereof in lamp shadow beef |
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