JP4581465B2 - ink - Google Patents
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- JP4581465B2 JP4581465B2 JP2004121033A JP2004121033A JP4581465B2 JP 4581465 B2 JP4581465 B2 JP 4581465B2 JP 2004121033 A JP2004121033 A JP 2004121033A JP 2004121033 A JP2004121033 A JP 2004121033A JP 4581465 B2 JP4581465 B2 JP 4581465B2
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- ink
- food
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- printing
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- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims description 38
- 235000013305 food Nutrition 0.000 claims description 32
- 238000007639 printing Methods 0.000 claims description 20
- 239000011347 resin Substances 0.000 claims description 20
- 229920005989 resin Polymers 0.000 claims description 20
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims description 19
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims description 19
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims description 19
- 235000005875 quercetin Nutrition 0.000 claims description 19
- 229960001285 quercetin Drugs 0.000 claims description 19
- 239000000203 mixture Substances 0.000 claims description 15
- 239000000049 pigment Substances 0.000 claims description 14
- 239000002245 particle Substances 0.000 claims description 10
- 239000003995 emulsifying agent Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229920001800 Shellac Polymers 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000005022 packaging material Substances 0.000 claims description 8
- 239000004208 shellac Substances 0.000 claims description 8
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims description 8
- 229940113147 shellac Drugs 0.000 claims description 8
- 235000013874 shellac Nutrition 0.000 claims description 8
- 235000019219 chocolate Nutrition 0.000 claims description 6
- 239000000576 food coloring agent Substances 0.000 claims description 3
- 229930014626 natural product Natural products 0.000 claims description 2
- 239000000976 ink Substances 0.000 description 82
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 239000000463 material Substances 0.000 description 19
- 230000000052 comparative effect Effects 0.000 description 18
- 239000000975 dye Substances 0.000 description 17
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 9
- 239000005003 food packaging material Substances 0.000 description 7
- 244000299461 Theobroma cacao Species 0.000 description 6
- -1 etc. Substances 0.000 description 6
- 238000013461 design Methods 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 239000002585 base Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 229920002799 BoPET Polymers 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 239000011230 binding agent Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 235000013373 food additive Nutrition 0.000 description 3
- 239000002778 food additive Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 235000003392 Curcuma domestica Nutrition 0.000 description 2
- 244000008991 Curcuma longa Species 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 235000014510 cooky Nutrition 0.000 description 2
- 235000003373 curcuma longa Nutrition 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000010828 elution Methods 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 239000012046 mixed solvent Substances 0.000 description 2
- 238000007649 pad printing Methods 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 238000004062 sedimentation Methods 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 239000001040 synthetic pigment Substances 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- 239000012780 transparent material Substances 0.000 description 2
- 235000013976 turmeric Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- 240000000972 Agathis dammara Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 239000004859 Copal Substances 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 229920000858 Cyclodextrin Polymers 0.000 description 1
- 229920002871 Dammar gum Polymers 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000001972 Gardenia jasminoides Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000782205 Guibourtia conjugata Species 0.000 description 1
- 229920000084 Gum arabic Polymers 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 244000086363 Pterocarpus indicus Species 0.000 description 1
- 235000009984 Pterocarpus indicus Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000005456 alcohol based solvent Substances 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229940099898 chlorophyllin Drugs 0.000 description 1
- 235000019805 chlorophyllin Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 229940075894 denatured ethanol Drugs 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229920000609 methyl cellulose Polymers 0.000 description 1
- 239000001923 methylcellulose Substances 0.000 description 1
- 235000010981 methylcellulose Nutrition 0.000 description 1
- 239000004745 nonwoven fabric Substances 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003346 palm kernel oil Substances 0.000 description 1
- 235000019865 palm kernel oil Nutrition 0.000 description 1
- 239000000123 paper Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920000139 polyethylene terephthalate Polymers 0.000 description 1
- 239000005020 polyethylene terephthalate Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000007650 screen-printing Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 229920002379 silicone rubber Polymers 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000009495 sugar coating Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 239000000984 vat dye Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Wrappers (AREA)
- Inks, Pencil-Leads, Or Crayons (AREA)
Description
本発明は、食品類、未加工食品ないしは加工食品、これらの表面に直接ないし、包装材等を介して、あるいは、食品に接触する機会のある材料、食品包装材料等に印刷するのに適したインキに関する。 The present invention is suitable for printing on foods, unprocessed foods or processed foods, directly on these surfaces, or on packaging materials or materials that have an opportunity to come into contact with foods, food packaging materials, etc. It relates to ink.
食品および食品包装材料類には、生産地、生産者表示、生産履歴等の表示や、また、賞味期限等の表示が必要とされている。生産履歴や収穫年月日、賞味期限等を明確にすることは、品質の向上、安全性の確認、商品への信頼性、安心感がえられる方法として期待されている。
このような表示は、各種のコード体系や検索方法等を鑑みて構築されるものであるが、このましくは、それぞれの商品個々に印字されていることが、今後さらに望まれてくる。
したがって、未加工食品、加工食品をはじめとする対象物に対して直接、あるいは、包装材等を介して、あるいは、食品に接触する材料、あるいは、食品類を取り扱う環境を通過する材料において、重要な課題である。
また、食品類ないし関連の包装材料に、文字、図形、デザイン等の加工を施し、購買意欲をそそる商品とすることも重要である。
このような印刷においては、可食性の材料からなるインキであることが求められる。
食品添加物着色料である水溶性染料を水に溶解したものがインクジェットインキの分野で公知であるが、水に溶解する色素のため、濃色基材での発色性は十分でなく、また、耐水性が劣り、水に接触する対象物には使用できなかった。
特許文献1には、液媒体中に可溶性建染染料と酸化防止剤であるケルセチンを含むインクジェットインキが開示されている。
特許文献2には、ポリフェノール成分であるケルセチンを含むインク組成物が開示されている。
特許文献3には、ケルセチンを水に可溶性に変換し、水を媒体とする食品の保存に応用する技術が開示されている。
Such a display is constructed in view of various code systems, search methods, and the like, and more preferably, it is desired that each product is printed individually in the future.
Therefore, it is important for raw foods, processed foods and other objects directly, through packaging materials, etc., in materials that come into contact with foods, or in materials that pass through food handling environments. It is a difficult task.
It is also important to process foods and related packaging materials such as letters, figures, designs, etc., to make products that incentivize purchase.
In such printing, the ink is required to be made of an edible material.
A water-soluble dye, which is a food additive colorant, dissolved in water is known in the field of ink-jet inks, but because it is a pigment that dissolves in water, the color developability on a dark base material is not sufficient, It was inferior in water resistance and could not be used for objects that contact water.
Patent Document 1 discloses an inkjet ink containing a soluble vat dye and quercetin, which is an antioxidant, in a liquid medium.
Patent Document 2 discloses an ink composition containing quercetin, which is a polyphenol component.
Patent Document 3 discloses a technique in which quercetin is converted into water-soluble and applied to the preservation of food using water as a medium.
本発明は、種々の食品、食品に接する材料、食品包装材料等に印刷した場合に透明性の材料における不透明部の形成、あるいは、濃色の下地に対する印刷に適するインキに関する。
特に黒色ないし褐色、このような暗色の濃度を有する下地において、下地に関係なく濃度感のある印刷効果を得るものである。
また、種々の食品、食品に接する材料、食品包装材料等に印刷した場合に水に濡れても、着色料の溶出がなく、見た目の嫌悪感を生じさせないようなインキおよび印刷された食品ないし包装材料等の提供を目的とする。
また、食品への添加が許容される材料のみにより構成させるインキに関する。
The present invention relates to an ink suitable for forming an opaque portion in a transparent material when printed on various foods, food contact materials, food packaging materials, and the like, or printing on a dark base.
In particular, in a background having a dark color density such as black or brown, a printing effect having a density feeling can be obtained regardless of the background.
In addition, when printed on various foods, food-contact materials, food packaging materials, etc., ink that does not cause coloration elution and does not cause disgusting appearance even when wet, and printed foods or packaging The purpose is to provide materials.
Moreover, it is related with the ink comprised only with the material which the addition to a foodstuff is accept | permitted.
本発明は、食品添加可能な樹脂を1〜45重量%(全インキ組成基準)溶解した液媒体にケルセチンの粒子を11〜50重量%(全インキ組成基準)分散させてなることを特徴とするインキに関する。
更に本発明は、更に食用色素0.3〜20重量%(全インキ組成基準)を含有する上記インキに関する。
更に本発明は、食用色素が、天然物からの抽出色素である上記インキに関する。
更に本発明は、更に食品添加可能な乳化剤0〜5重量%(全インキ組成基準)を含有する上記インキに関する。
更に本発明は、ケルセチンの粒子径が、0.05〜10μである上記インキに関する。
更に本発明は、食品添加可能な樹脂が、シェラック樹脂である上記インキに関する。
更に本発明は、上記インキを用いて、食品もしくはその包装用材料に印刷する方法に関する。
更に本発明は、上記方法により印刷された食品もしくはその包装材料に関する。
The present invention is characterized in that quercetin particles are dispersed in an amount of 11 to 50% by weight (based on the total ink composition) in a liquid medium in which 1 to 45% by weight (based on the total ink composition) of a resin to which food can be added is dissolved. It relates to ink.
Furthermore, the present invention relates to the above ink further containing 0.3 to 20% by weight of food coloring (based on the total ink composition).
Furthermore, this invention relates to the said ink whose edible pigment | dye is an extraction pigment | dye from a natural product.
Furthermore, this invention relates to the said ink containing 0-5 weight% (total ink composition standard) of the emulsifier which can further add foodstuff.
Furthermore, this invention relates to the said ink whose particle diameter of quercetin is 0.05-10micrometer.
Furthermore, the present invention relates to the above ink, wherein the food-addable resin is a shellac resin.
Furthermore, the present invention relates to a method for printing on food or its packaging material using the above ink.
Furthermore, this invention relates to the foodstuff printed by the said method, or its packaging material.
本発明によれば、透明材料基材にケルセチンの粒子により構成された不透明な記録を形成することできる。
又、黒色ないし褐色等の濃色の基材にケルセチンの不透明な記録をすることで、判別可能な記録物が形成でき、このような暗色の濃度を有する下地において、下地に関係なく濃度感のある印刷効果を得ることができる。
また、種々の食品、食品に接する材料、食品包装材料等に印刷した場合に水に濡れても、着色料の溶出がなく、見た目の嫌悪感を生じさせないような印刷物が得られる。
According to the present invention, an opaque record composed of quercetin particles can be formed on a transparent material substrate.
In addition, by making opaque recording of quercetin on a dark base material such as black or brown, it is possible to form a discernible recorded matter, and in such a background having a dark color density, the density feeling is independent of the background. A certain printing effect can be obtained.
In addition, when printed on various foods, food-contacting materials, food packaging materials, etc., printed matter that does not cause discoloration and does not cause disgusting appearance even when it gets wet is obtained.
ケルセチンは、クエルセチン(Quercetin)とも呼ばれる黄色針状の結晶性の粉末であり、一般には、ルチン(抽出物)を酵素または酸性水溶液で加水分解したものである。この材料は、酸化防止効果が顕著であって、安全性から食品用の酸化防止剤としての活用が試みられている。ケルセチンは、比重として約1.59であり、酸化チタン、炭酸カルシウム等の比重の重い白色、あるいは、隠蔽性の材料の代替としての使用ができる。
本発明においてケルセチンは、インキ中に11〜50重量、好ましくは15〜50重量%用いる。ケルセチンは、アルカリサイドにおいて黄色の発色が顕著となるが、本発明においては0.05〜10μの粒子径のものを分散する形態で使用する。この粒子径および上記の使用量において、良好な不透明性および黄色においては、金色様の色再現が可能となる。また、無機系の白色粉に較べて沈降性において優位なインキ形態となりえる。
本発明においてケルセチン以外の着色剤も、食用色素を用いる。ケルセチン以外の食用色素としては、アルコールあるいは、水に溶解する天然色素、合成色素、また、一部水あるいは、プロピレングリコールを含有した状態のアルコールにて溶解する天然色素、合成色素が用いられる。又、耐水性の要求のない用途においては、水溶性の色素が用いられる。
色素として具体的には、ウコン色素、クチナシ色素、ベニコウジ色素、コウリャン色素、シタン色素、アナトー色素、アカネ色素、アントシアニン色素、クロロフィリン色素、食用赤色、食用黄色、食用青色等を例示できる。
なお、天然色素系においては、アルコール可溶性コウリャン色素またはシタン色素、ウコン色素等が好ましい。これらの色素は、アルコールおよび水の混合溶剤にて抽出される色素である。
本発明のインキにおいて、アルコール溶解性のバインダーを併用するインキにおいては、水に浸漬したり、こすったりしても印刷したインキが溶出することの少ない耐水性、耐摩擦性を備えている。これらの食用色素は、インキ中に0.3〜20重量%の範囲で含まれることが好ましい。含有量が0.5重量%より少ないと、印字濃度が不十分であり、含有量が20重量%を越えると溶解性の不足あるいは、分散の不良および印刷適性の低下を生じる。特に連続した安定性が悪くなる傾向にある。
Quercetin is a yellow needle-like crystalline powder, also called quercetin, and is generally obtained by hydrolyzing rutin (extract) with an enzyme or an acidic aqueous solution. This material has a remarkable antioxidant effect, and has been attempted to be used as an antioxidant for foods for safety. Quercetin has a specific gravity of about 1.59 and can be used as a substitute for a white or heavy concealing material such as titanium oxide or calcium carbonate.
In the present invention, quercetin is used in an ink of 11 to 50% by weight, preferably 15 to 50% by weight. Quercetin has a remarkable yellow color on the alkali side, but in the present invention, quercetin is used in a form in which particles having a particle size of 0.05 to 10 μm are dispersed. With this particle size and the above-mentioned use amount, a gold-like color reproduction is possible with good opacity and yellow. Moreover, it can be an ink form superior in sedimentation compared to inorganic white powder.
In the present invention, food coloring is also used as a coloring agent other than quercetin. As edible pigments other than quercetin, natural pigments or synthetic pigments that are soluble in alcohol or water, or natural pigments or synthetic pigments that are partially dissolved in water or alcohol containing propylene glycol are used. In applications where water resistance is not required, water-soluble dyes are used.
Specific examples of the dye include a turmeric dye, a gardenia dye, a beige powder dye, a cucumber dye, a rose dye, an anato dye, an akane dye, an anthocyanin dye, a chlorophyllin dye, a food red, a food yellow, and a food blue.
In the natural pigment system, alcohol-soluble quorian pigment, rosewood pigment, turmeric pigment and the like are preferable. These pigments are pigments extracted with a mixed solvent of alcohol and water.
In the ink of the present invention, an ink that is used in combination with an alcohol-soluble binder has water resistance and friction resistance so that the printed ink does not elute even when immersed in water or rubbed. These edible dyes are preferably contained in the ink in the range of 0.3 to 20% by weight. When the content is less than 0.5% by weight, the printing density is insufficient, and when the content exceeds 20% by weight, the solubility is insufficient or the dispersion is poor and the printability is lowered. In particular, continuous stability tends to deteriorate.
本発明では、可食性の樹脂をバインダー成分として用いることができる。このような樹脂としては、シェラック樹脂、ダンマル樹脂、コーパル樹脂がアルコール系溶剤への溶解性から用いやすい。その他、水系の樹脂も用いることもあり、カルボキシメチルセルロース、メチルセルロース、結晶セルロース、ゼラチン、カゼイン、大豆蛋白、アラビアゴムシクロデキストリン等を溶剤に応じて全部ないし一部用いることができる。
これらの樹脂のなかでも、種々の適性から好ましい樹脂としては、シェラックである。
本発明で使用するシェラックは、アルコール可溶性タイプの樹脂を用いる。このシェラックは、本発明にて使用する食品添加物色素と相溶性を有する。また、アルコールに溶解してインキの粘度を上昇させる働きを有し、かつ、被印刷体に対して良好なバインダーとして機能する。
また、シェラックには、水/アルコール混合系の溶剤に溶解するタイプの樹脂もあり、アルカリサイドでの安定性を重視するには、このタイプのシェラックが好ましい。
本発明において可食性の樹脂は、インキ中に4〜40重量%の範囲で含まれることが好ましい。含有量が4重量%より少ないと、適度な粘度が得られない。また、十分な密着も得られにくい。又、40重量%以上ではインキの粘度が高くなりすぎ、低温での流動性が不足し、印刷の安定性も低下する。
また、樹脂とは別に、あるいは、樹脂とともに液状、このましくは、常温にて固体状の油脂を用いることもできる。このような油脂としては、牛脂、ヤシ油、大豆油、なたね油、とうもろこし油、綿実油等の高度不飽和脂肪酸を含有する油脂に水素添加した硬化油やカカオバター、パーム核油、液状の油脂に分散させた硬化油等を利用することができる。
本発明のインキにおける液媒体は、エタノールを用いることが乾燥性において優位である。本発明のインキは、本質的にエタノールを液媒体とするものであり、アルコール中の水分等があるが、インキ中においては、エタノールが少なくとも50重量%以上含有されるアルコールインキとすることが、耐水性のインキに適した処方になる。本発明において使用できるエタノールは食品用の発酵エタノールまたは変性エタノールである。
また、プロピレングリコールは、色素の溶解性の向上、インキの乾燥の調整、インキ 粘度の調整等の役割をおこなう。また、下地によっては、浸透の調整の効果も有する。
プロピレングリコールは、インキ中に0〜30重量%の範囲で使用することが好ましい。この範囲において食材への適度な浸透、乾燥の調整が可能となる。
また、乳化剤としては、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン等が用いられる。これらは、0〜5重量%用いる。インキのケルセチンの分散安定性に寄与する。
これらの乳化剤において、非イオン活性剤は、インキの種類に応じてHLBの適性があり、グラビアインキおよびパットインキにおいては、HLB8〜16が、水性タイプのスクリーンインキにおいては、HLB4〜7が、また、チョコレートのような材料に対しては、HLB1〜2のようなインキ調整とすることが、印刷への適性を有する。
本発明のインキは、耐水性の良い印刷物が形成でき、印刷システムによっては高速の可変情報の印字も可能である。
更に、本発明のインキは、食品添加物として認められたもので構成されるものであり、食品のデザイン、装飾、高品位のデータの表示、品質のトレーサビリティー等にも有効である。
In the present invention, an edible resin can be used as a binder component. As such resins, shellac resins, dammar resins, and copal resins are easy to use because of their solubility in alcohol solvents. In addition, water-based resins may be used, and carboxymethyl cellulose, methyl cellulose, crystalline cellulose, gelatin, casein, soybean protein, gum arabic cyclodextrin and the like can be used in whole or in part depending on the solvent.
Among these resins, shellac is a preferable resin from various aptitudes.
The shellac used in the present invention uses an alcohol-soluble resin. This shellac is compatible with the food additive dye used in the present invention. In addition, it functions to dissolve in alcohol and increase the viscosity of the ink, and also functions as a good binder for the substrate.
Shellac is also a resin of a type that dissolves in a water / alcohol mixed solvent, and this type of shellac is preferred in order to emphasize stability on the alkali side.
In the present invention, the edible resin is preferably contained in the ink in an amount of 4 to 40% by weight. When the content is less than 4% by weight, an appropriate viscosity cannot be obtained. Moreover, it is difficult to obtain sufficient adhesion. On the other hand, if it is 40% by weight or more, the viscosity of the ink becomes too high, the fluidity at low temperature is insufficient, and the printing stability is also lowered.
In addition, it is also possible to use oils and fats that are liquid, together with the resin, or preferably solid at room temperature, separately from the resin. Examples of such fats and oils include beef fat, coconut oil, soybean oil, rapeseed oil, corn oil, cottonseed oil and other oils containing highly unsaturated fatty acids, hydrogenated hydrogenated hardened oil, cacao butter, palm kernel oil, and liquid oil and fat. The hardened oil etc. which were made to use can be utilized.
For the liquid medium in the ink of the present invention, use of ethanol is advantageous in terms of drying property. The ink of the present invention essentially uses ethanol as a liquid medium, and there is water in alcohol, etc., but in the ink, an alcohol ink containing at least 50% by weight of ethanol is used. The formulation is suitable for water-resistant ink. Ethanol that can be used in the present invention is food-grade fermented ethanol or denatured ethanol.
Propylene glycol also plays a role in improving dye solubility, adjusting ink drying, and adjusting ink viscosity. In addition, depending on the foundation, it also has an effect of adjusting penetration.
Propylene glycol is preferably used in the range of 0 to 30% by weight in the ink. In this range, proper penetration into the food and adjustment of drying can be achieved.
As the emulsifier, glycerin fatty acid ester, sucrose fatty acid ester, lecithin and the like are used. These are used in an amount of 0 to 5% by weight. Contributes to the dispersion stability of quercetin in the ink.
In these emulsifiers, the nonionic active agent is suitable for HLB depending on the type of ink, HLB 8-16 for gravure and pad inks, HLB 4-7 for aqueous type screen inks, For materials such as chocolate, ink adjustment such as HLB1-2 has suitability for printing.
The ink of the present invention can form printed matter with good water resistance, and depending on the printing system, high-speed variable information can be printed.
Furthermore, the ink of the present invention is composed of those recognized as food additives, and is also effective for food design, decoration, high-quality data display, quality traceability, and the like.
本発明のインキは、食品、食品に直接接触する材料、食品用包装材料に使用することができる。このような包装材料は表面処理を施したポリプロピレン、ポリエチレン、ナイロン、ポリエチレンテレフタレートのようなプラスチック材料、不織布、紙等が例示できる。 The ink of the present invention can be used for foods, materials that come into direct contact with foods, and food packaging materials. Examples of such packaging materials include surface-treated polypropylene, polyethylene, nylon, plastic materials such as polyethylene terephthalate, nonwoven fabric, and paper.
本発明のインキは、グラビアインキ、フレキソインキ、パッド印刷用インキ、スクリーンインキとすることができる。
印刷するデザインおよびデータには、生産地、収穫日時、生産者、日付、特殊記号等もあわせて表記できる。これらの表記は、経路の確実な表示方法として商品の流通形態への信頼性を付与する。マーキングにおいては、生鮮食品の特性上、表面への水滴等の付着も生じるが、このようなものにおいては、印刷直前での加圧エアー(エアーガン)による印刷面の強制乾燥ないし、温風の付与にて水滴の強制除去は有効な処理手段である。
The ink of the present invention can be a gravure ink, a flexo ink, a pad printing ink, or a screen ink.
The design and data to be printed can be written together with the place of production, date of harvest, producer, date, special symbols, etc. These notations give reliability to the distribution form of the product as a reliable display method of the route. In marking, water drops adhere to the surface due to the characteristics of fresh food, but in such cases, forced drying of the printed surface with pressurized air (air gun) just before printing or application of warm air The forced removal of water drops is an effective treatment means.
印刷される食品としては、チョコレート、ガム、キャンディー、ビスケット、クッキー、饅頭等が例示できる。また、みかん、りんご、スイカ等の果物、野菜、肉類がある。また、これら食品の包装材も印刷の対象である。 Examples of the food to be printed include chocolate, gum, candy, biscuits, cookies, and buns. There are also fruits, vegetables, and meats such as oranges, apples, and watermelons. These food packaging materials are also subject to printing.
以下、本発明を実施例により詳細に説明する。例中、部および%は、重量部および重量%をそれぞれ示す。
(実施例および比較例)
下記表1の原料を混合、乳化機にて分散した後、20ミクロンのフィルターで濾過しインキを調製した。この実施例で使用したエタノールは95%以上の発酵エタノールである。
実施例および比較例で得られたインキについて、25℃における粘度( mPa・s)、を測定した。なお、粘度の測定は粘度計(YAMAICHI社製「デジタルビスコメイト」)を用いておこなった。 また、実施例および比較例で得られたインキをグラビアテスト印刷機にて被印刷体に印刷し、得られた印刷物について下記の評価を行った。結果を表2に示す。また、同様のインキをシリコンゴムの版を有するパッド印刷機にてチョコレート糖衣面にパッド印刷して、印字物の確認性を評価した。
Hereinafter, the present invention will be described in detail with reference to examples. In the examples, parts and% indicate parts by weight and% by weight, respectively.
(Examples and Comparative Examples)
The raw materials shown in Table 1 below were mixed and dispersed by an emulsifier, and then filtered through a 20 micron filter to prepare an ink. The ethanol used in this example is 95% or more fermented ethanol.
About the ink obtained by the Example and the comparative example, the viscosity (mPa * s) in 25 degreeC was measured. The viscosity was measured using a viscometer ("Digital Viscomate" manufactured by YAMAICHI). Moreover, the ink obtained by the Example and the comparative example was printed on the to-be-printed body with the gravure test printing machine, and the following evaluation was performed about the obtained printed matter. The results are shown in Table 2. Moreover, the same ink was pad-printed on the chocolate sugar-coating surface with a pad printing machine having a silicon rubber plate, and the confirmation of the printed matter was evaluated.
粒径:粒度分布計(日機装株式会社製 UPA)にて測定。
沈降性:インキを直径10mmの円中ガラス管に45mmの高さまでいれ、3日後の分離状態を測定。
密着性:各種被印刷体に対してインキを塗布し、綿棒のこすりによる剥離の 有無。
耐水性:印字面を水で湿らせた綿棒にてこすり溶出の有無を確認。
経時変化:インキをスクリュウ管(ガラス製の容器)に保管し、経時による底への沈降物、壁面への凝集物の有無を目視で評価。
透過率:分光光度計による600nmでの透過率。インキの膜厚を2μ、7μ、11μとしたもの。
Particle size: Measured with a particle size distribution meter (UPA manufactured by Nikkiso Co., Ltd.).
Sedimentability: Ink was put in a glass tube with a diameter of 10 mm to a height of 45 mm, and the state of separation after 3 days was measured.
Adhesion: Ink is applied to various printed materials and whether or not peeling occurs by rubbing a cotton swab.
Water resistance: Check for elution by rubbing with a cotton swab moistened with water.
Change over time: The ink is stored in a screw tube (glass container), and the presence or absence of sediment on the bottom and aggregates on the wall over time is visually evaluated.
Transmittance: Transmittance at 600 nm by a spectrophotometer. The ink film thickness is 2μ, 7μ, 11μ.
チョコレート用のスクリーンインキにつき、表3の組成にて60℃の温浴上にて分散して作製した。
The screen ink for chocolate was prepared by dispersing in a hot bath at 60 ° C. with the composition shown in Table 3.
実施例5と比較例5
表4の組成にて乳化機にて分散し、水性のスクリーンインキを作製した。
Example 5 and Comparative Example 5
The composition shown in Table 4 was dispersed in an emulsifier to prepare an aqueous screen ink.
実施例6と比較例6
表5の組成にて乳化機にて分散し、グラビアおよびフレキソのインキを作製した。
Example 6 and Comparative Example 6
The composition shown in Table 5 was dispersed in an emulsifier to prepare gravure and flexographic inks.
実施例7と比較例7
表6の組成にて乳化機にて分散し、グラビアインキを作製し、食品用のPETフィルムに印刷した。比較例7インキは、沈降が生じやすく、安定性が不足した。また、実施例7のインキが隠蔽性を有するのに対し、比較例インキは、透明性がでて、下地の影響が無視できない印刷物となった。実施例インキは、印刷面の下部に濃色材料をおいても、印刷の文字、デザインが十分確認できた。
Example 7 and Comparative Example 7
The composition shown in Table 6 was dispersed in an emulsifier to prepare a gravure ink and printed on a food PET film. The ink of Comparative Example 7 was liable to settle and lacked stability. In contrast, the ink of Example 7 had a concealing property, whereas the comparative example ink had transparency, and a printed matter in which the influence of the ground was not negligible. In Example ink, even when a dark color material was placed at the bottom of the printing surface, the characters and design of the printing could be confirmed sufficiently.
表7の組成にて乳化機にて分散し、グラビアインキを作製し、食品用のPETフィルムに印刷した。比較例8インキは、沈降が生じやすく、安定性が不足した。また、実施例8のインキが隠蔽性を有するのに対し、比較例インキは、透明性がでて、下地の影響が無視できない印刷物となった。実施例インキは、印刷面の下部に濃色材料をおいても、印刷の文字、デザインが十分確認できた。
The composition shown in Table 7 was dispersed in an emulsifier to prepare a gravure ink and printed on a food PET film. The ink of Comparative Example 8 was liable to settle and lacked stability. Further, the ink of Example 8 had a concealing property, whereas the comparative example ink had a transparency and was a printed matter in which the influence of the ground was not negligible. In Example ink, even when a dark color material was placed at the bottom of the printing surface, the characters and design of the printing could be confirmed sufficiently.
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JP2016089139A (en) * | 2014-10-29 | 2016-05-23 | ゼネラル株式会社 | Inkjet ink |
JP6170231B1 (en) * | 2016-12-22 | 2017-07-26 | 株式会社タイショーテクノス | DYE PREPARATION AND ITS MANUFACTURING METHOD, AND PROCESSED PRODUCT AND ITS MANUFACTURING METHOD |
WO2020006362A1 (en) * | 2018-06-28 | 2020-01-02 | Mars, Incorporated | Improved edible ink formulations including calcium carbonate |
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JP2004196833A (en) * | 2002-12-16 | 2004-07-15 | Toyo Ink Mfg Co Ltd | Ink discriminable by ultraviolet irradiation |
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