JP5870329B2 - How to color salt seasoning - Google Patents
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- JP5870329B2 JP5870329B2 JP2011019356A JP2011019356A JP5870329B2 JP 5870329 B2 JP5870329 B2 JP 5870329B2 JP 2011019356 A JP2011019356 A JP 2011019356A JP 2011019356 A JP2011019356 A JP 2011019356A JP 5870329 B2 JP5870329 B2 JP 5870329B2
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- FFNDMZIBVDSQFI-UHFFFAOYSA-N delphinidin chloride Chemical compound [Cl-].[O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC(O)=C(O)C(O)=C1 FFNDMZIBVDSQFI-UHFFFAOYSA-N 0.000 description 1
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- HKUHOPQRJKPJCJ-UHFFFAOYSA-N pelargonidin Natural products OC1=Cc2c(O)cc(O)cc2OC1c1ccc(O)cc1 HKUHOPQRJKPJCJ-UHFFFAOYSA-N 0.000 description 1
- 235000006251 pelargonidin Nutrition 0.000 description 1
- YPVZJXMTXCOTJN-UHFFFAOYSA-N pelargonidin chloride Chemical compound [Cl-].C1=CC(O)=CC=C1C(C(=C1)O)=[O+]C2=C1C(O)=CC(O)=C2 YPVZJXMTXCOTJN-UHFFFAOYSA-N 0.000 description 1
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Description
本発明は、植物の花を凍結乾燥させて作成した着色料により塩調味料に着色する方法に関する。 The present invention relates to a method for coloring a salt seasoning with a colorant prepared by freeze-drying a plant flower.
従来、食用赤色２号等の各種合成着色料は、耐光性に優れ、鮮やかな色に食品を着色できることから、各種食品の着色料として使用されている。しかしながら、近年食品の安全性に対する意識が高まっており、合成着色料を使用した食品は敬遠される傾向が大きくなってきている。そのため、天然物を用いた着色料に対する需要が高まっている。 Conventionally, various synthetic colorants such as Edible Red No. 2 have been used as colorants for various foods because they are excellent in light resistance and can color foods in vivid colors. However, in recent years, awareness of food safety has increased, and foods using synthetic colorants are increasingly being avoided. Therefore, the demand for colorants using natural products is increasing.
こうした天然物を用いた着色料としては、例えば、特許文献１では、植物体を、ｐＨ１．０〜６．５の酸性条件下で水又は含水アルコールで抽出後、吸着処理、イオン交換処理、酸処理及び膜分離処理よりなる群から選択される少なくとも１種の処理を行って得られる色素を用いて調味料に着色する着色方法が記載されている。また、特許文献２では、植物の花を乾燥した後粉砕して、絵の具、塗料、着色合成樹脂、染色材の着色料として使用する点が記載されている。 As a coloring agent using such a natural product, for example, in Patent Document 1, a plant body is extracted with water or hydrous alcohol under acidic conditions of pH 1.0 to 6.5, followed by adsorption treatment, ion exchange treatment, acid treatment. A coloring method for coloring a seasoning using a pigment obtained by performing at least one treatment selected from the group consisting of treatment and membrane separation treatment is described. Patent Document 2 describes that a plant flower is dried and then pulverized and used as a colorant for paints, paints, colored synthetic resins, and dyes.
上述した特許文献１では、植物体を抽出処理及び吸着処理等の複雑な処理を行う必要があり、また特定の植物体のみを用いて赤色や赤紫色等の限られた色しか着色できないため、様々な色を着色するような汎用性に欠ける。また、特許文献２では、花を直接乾燥させて着色料として用いているが、十分な顕色効果を得ることができない。 In Patent Document 1 described above, it is necessary to perform complex processing such as extraction processing and adsorption processing of a plant body, and because only a specific plant body can be used to color only a limited color such as red or magenta, It lacks versatility to color various colors. In Patent Document 2, flowers are directly dried and used as a colorant, but a sufficient color developing effect cannot be obtained.
そこで、本発明は、植物の花を凍結乾燥させて着色料として塩調味料に用いることで自然な色合いで均一な顕色効果を得ることができる塩調味料の着色方法を提供することを目的とするものである。 Accordingly, an object of the present invention is to provide a salt seasoning coloring method capable of obtaining a uniform color developing effect with a natural hue by freeze-drying a plant flower and using it as a color seasoning for a salt seasoning. It is what.
本発明に係る塩調味料の着色方法は、切花から得られた食用の花を冷凍した後凍結乾燥し、凍結乾燥した花をミネラル成分を含有する天然塩からなる塩調味料と一緒に粉砕処理して塩調味料に着色することを特徴とする。さらに、塩調味料１ｋｇに対して凍結乾燥した花を１ｇ〜１５ｇ配合して粉砕処理することを特徴とする。 Method of coloring salts seasoning according to the present invention, lyophilized after freezing edible flowers obtained from cut flowers, pulverized flowers lyophilized with salt seasoning consisting of natural salt containing minerals Then, the salt seasoning is colored. Furthermore, it is characterized by blending 1 to 15 g of freeze-dried flowers with respect to 1 kg of salt seasoning and pulverizing them.
本発明は、上記の構成を備えることで、植物の花が有する自然な色合いで塩調味料を均一に着色するとともに鮮やかな色を発色する顕色効果を得ることができる。 By providing the above-described configuration, the present invention can obtain a color developing effect that uniformly colors the salt seasoning with a natural color of a plant flower and develops a vivid color.
以下、本発明に係る実施形態について詳しく説明する。植物の花を凍結乾燥する場合、花に茎の付いた状態の生花を準備し、生花の茎を水切りして水分を吸い上げさせる。生花に十分水分が上がったら速やかに生花を花首で切断し、トレイ等の容器に並べて容器全体をビニール袋等の密閉用袋に収容する。密閉用袋に収容した状態で２４時間以上冷凍した後冷凍した状態のまま公知の真空凍結乾燥機に収容する。凍結乾燥時の温度は３０℃以下に設定し、７２時間以上かけて乾燥させる。乾燥させた後も乾燥状態が保持されるように保管しておく。 Hereinafter, embodiments according to the present invention will be described in detail. When freeze-drying plant flowers, prepare fresh flowers with stems on them, drain the stems of fresh flowers, and absorb moisture. When the fresh water is sufficiently wet, the fresh flowers are immediately cut at the neck of the flower and placed in a tray or other container, and the entire container is stored in a sealing bag such as a plastic bag. After freezing for 24 hours or more in a state of being accommodated in a sealing bag, it is stored in a known vacuum freeze dryer while being frozen. The temperature at the time of freeze-drying is set to 30 ° C. or lower and dried for 72 hours or longer. After drying, keep it in a dry state.
本発明に使用される塩調味料は、食塩、特にミネラル分の多く含有する天然の塩が好ましく、海水又は岩塩から生成された食塩が好適である。また、これらの食塩を他の調味料と混合した塩調味料を用いることができる。また、食塩から抽出される苦汁といったミネラル分を多く含む食品添加物についても用いることができる。 The salt seasoning used in the present invention is preferably salt, particularly a natural salt containing a large amount of minerals, and salt produced from seawater or rock salt is preferred. Moreover, the salt seasoning which mixed these salt with other seasonings can be used. It can also be used for food additives containing a large amount of minerals such as bitter juice extracted from salt.
本発明の着色料に用いられる植物の花は、食用に適するものであれば、使用することができ、特に限定されない。例えば、バラ、ミント、ラベンダー、キンギョソウ、マローブルー、マローブラック、マリーゴールド、紅花(サフラワー)、よもぎ、カーネーション、トレニア、なでしこ、パンジー、ハイビスカス、ローズヒップ、なつめ、コスモス、椿、バジル、ヤグルマギク、菊、くちなし、菜の花、さくら、ブルーベリー、ラズベリー、エリカ、エルダー、カモミール、オレンジフラワー、チューリップ、スイトピー、ゆり、ブロッコリー、ほうれんそう、にんじん、トマト、ピーマン、パプリカ、いちご、りんご、なし、西洋梨、キウイフルーツ、イチジク、柿、バナナ、オレンジ、みかん、ゆず、レモン、グレープフルーツ、ブドウ、もも、パイナップル、すもも、あんず、しそ、お茶、マンゴーといった植物が挙げられる。凍結乾燥した花は、塩調味料１ｋｇに対する凍結乾燥した花の配合量は、花の種類によって異なるが、１ｇ〜１５ｇ配合するとよい。より好ましくは１ｇ〜１０ｇがよい。同じ品種の花でも季節・色目・産地などにより着色の程度に違いが生じるので、使用する花に合わせて配合量を決めればよい。 The plant flower used for the colorant of the present invention can be used as long as it is suitable for food, and is not particularly limited. For example, rose, mint, lavender, snapdragon, mallow blue, mallow black, marigold, safflower, sagebrush, carnation, torenia, nadeshiko, pansy, hibiscus, rosehip, jujube, cosmos, bud, basil, cornflower, Chrysanthemum, no crisp, rape blossom, cherry, blueberry, raspberry, Erica, elder, chamomile, orange flower, tulip, sweet pea, lily, broccoli, spinach, carrot, tomato, pepper, paprika, strawberry, apple, none, western pear, kiwi fruit , Figs, persimmons, bananas, oranges, oranges, citrons, lemons, grapefruits, grapes, peaches, pineapples, plums, apricots, shiso, tea, mangoes. The amount of the freeze-dried flower with respect to 1 kg of the salt seasoning is preferably 1 g to 15 g, although the amount of the freeze-dried flower varies depending on the type of flower. More preferably, 1g-10g is good. Even with the same varieties of flowers, the degree of coloring varies depending on the season, color, and production area, so the blending amount can be determined according to the flowers used.
凍結乾燥した花は、乾燥を保持した状態で塩調味料と一緒に市販の粉砕機を用いて１０秒程度粉砕する。粉砕処理において塩調味料により凍結乾燥した花の色が引き出されるようになるので、色合いをみながら粉砕処理を行うようにすればよい。そして、粉砕処理した塩調味料は、時間が経過するにつれて色が濃くなり、鮮やかな色合いで均一に発色する顕色効果が表出するようになる。 The freeze-dried flower is pulverized for about 10 seconds using a commercially available pulverizer together with a salt seasoning while keeping the dryness. Since the color of the freeze-dried flower is drawn out by the salt seasoning in the pulverization process, the pulverization process may be performed while checking the hue. The crushed salt seasoning becomes darker as time elapses, and a color developing effect that uniformly develops a vivid color appears.
こうした現象は、花に含まれる色素であるアントシアニンが関係していると考えられる。アントシアニンは、花色を決めている骨格部分に糖が結合した構造をしており、骨格部分がOH化されたりメチル化されたりすることで、ペラルゴニジン型のアントシアニンはオレンジ赤、シアニジン型は赤、デルフィニジン型は紫から青、といったようにいろいろな花の色を作り出すことが知られている。そして、アントシアニンは、金属イオンと結合した錯体を形成することでさらに多様な色を表出する特性を備えることが報告されている。したがって、本発明に係る着色方法においても塩調味料に含まれるミネラル分と凍結乾燥した花に含まれるアントシアニンが反応して顕色効果が得られたものと考えられる。そして、天然物である花の色素をそのまま用いているので、自然な色合いで着色することができる。また、粉砕処理により塩調味料全体に均一に花の粉末が付着して均一な色合いを表出するようになる。 These phenomena are thought to be related to anthocyanins, which are pigments contained in flowers. Anthocyanins have a structure in which sugar is bound to the skeletal part that determines the flower color, and the skeleton part is OHated or methylated, so that the pelargonidin type anthocyanin is orange red, the cyanidin type is red, delphinidin The mold is known to produce various flower colors such as purple to blue. And it has been reported that anthocyanins have a characteristic of expressing various colors by forming a complex bonded to a metal ion. Therefore, also in the coloring method according to the present invention, it is considered that the mineral content contained in the salt seasoning and the anthocyanin contained in the lyophilized flower reacted to obtain a color developing effect. And since the flower pigment which is a natural product is used as it is, it can be colored with a natural hue. In addition, the pulverization process causes the flower powder to adhere uniformly to the entire salt seasoning, thereby expressing a uniform color.
＜実施例１＞
ラベンダー、マローブルー、バラ、スペアミント、ナデシコ、ヨモギ、カーネーション、トレニア、キンギョソウ、コスモスをそれぞれ水切りして、花首を−３０℃〜−４０℃で２４時間冷凍し、真空凍結乾燥機（共和真空技術株式会社製）で７２時間凍結乾燥して凍結乾燥した花を得た。塩調味料としてチベット高原天然塩（株式会社ローヤル製）を用いた。塩調味料１ｋｇに対して、凍結乾燥した花を１ｇ〜１０ｇの配合量で粉砕機（株式会社東京ユニコム製）に一緒に投入して１０秒間粉砕処理した。得られた塩調味料は、花によって異なる色合いに均一に着色されていた。そして、時間が経過するにつれて着色した色が濃くなり、鮮やかな色合いで均一に着色された塩調味料が得られた。
<Example 1>
Lavender, Mallow Blue, Rose, Spearmint, Nadeshiko, Artemisia, Carnation, Torenia, Snapdragon, and Cosmos are drained, and the flower neck is frozen at -30 ° C to -40 ° C for 24 hours. Lyophilized for 72 hours to obtain freeze-dried flowers. Tibetan plateau natural salt (manufactured by Royal Co., Ltd.) was used as a salt seasoning. With respect to 1 kg of salt seasoning, freeze-dried flowers were added together in a pulverizer (manufactured by Tokyo Unicom Co., Ltd.) in a blending amount of 1 g to 10 g and pulverized for 10 seconds. The obtained salt seasoning was uniformly colored in different shades depending on the flowers. And as time passed, the colored color became darker, and a salt seasoning uniformly colored with a vivid color was obtained.
＜実施例２＞
実施例１と同様の花を用いて凍結乾燥した花を作成し、塩調味料として海水から生成した天然塩（株式会社日本海水製）を用いて実施例１と同様に粉砕処理して着色した塩調味料を得た。得られた塩調味料は実施例１とは異なる色合いに着色されていたが、時間が経過するとともに均一な濃い色に着色されていた。
<Example 2>
A freeze-dried flower was prepared using the same flower as in Example 1, and was pulverized and colored in the same manner as in Example 1 using a natural salt (manufactured by Nippon Seawater Co., Ltd.) generated from seawater as a salt seasoning. A salt seasoning was obtained. The obtained salt seasoning was colored in a color different from that of Example 1, but was colored in a uniform dark color over time.
実施例１で用いた天然塩は、実施例２で用いた天然塩に比べてマグネシウム、カルシウム、カリウムといったミネラル成分を多く含んでおり、こうしたミネラル成分の含有量の違いにより発色に差が生じたものと考えられる。 The natural salt used in Example 1 contains more mineral components such as magnesium, calcium, and potassium than the natural salt used in Example 2, and a difference in color development occurred due to the difference in the content of these mineral components. It is considered a thing.
＜比較例＞
実施例１と同様の花を温風乾燥したものを用いて実施例１と同様に塩調味料と一緒に粉砕処理した。得られた塩調味料は、塩の粒子の表面に花の粉末が付着しているのみで均一な色合いに着色した状態になることはなかった。また、花を茹でた後ドライ加工したものを用いて実施例１と同様に塩調味料と一緒に粉砕処理した。得られた塩調味料は、塩の粒子の表面に花の粉末が付着しているのみで均一な色合いに着色した状態になることはなかった。
<Comparative example>
The same flower as in Example 1 was pulverized together with the salt seasoning in the same manner as in Example 1 using a hot-air dried flower. The obtained salt seasoning was not in a state of being colored in a uniform color only by the flower powder adhering to the surface of the salt particles. Moreover, it boiled together with the salt seasoning similarly to Example 1 using what boiled the flower and dried it. The obtained salt seasoning was not in a state of being colored in a uniform color only by the flower powder adhering to the surface of the salt particles.
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