JP5968714B2 - Oil-soluble pigment preparation for food - Google Patents
Oil-soluble pigment preparation for food Download PDFInfo
- Publication number
- JP5968714B2 JP5968714B2 JP2012168871A JP2012168871A JP5968714B2 JP 5968714 B2 JP5968714 B2 JP 5968714B2 JP 2012168871 A JP2012168871 A JP 2012168871A JP 2012168871 A JP2012168871 A JP 2012168871A JP 5968714 B2 JP5968714 B2 JP 5968714B2
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- JP
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- Prior art keywords
- fatty acid
- oil
- food
- acid
- pigment
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Description
本発明は、食品用油溶性色素製剤に関する。 The present invention relates to an oil-soluble dye preparation for food.
従来、パプリカ色素などの油溶性色素を製剤化したものを用いて、飲料、漬物の調味液、水産練り製品などの水性食品を着色することが行われている。水性食品の着色に適した油溶性色素の製剤としては、例えば、油溶性色素を配合した水中油型の乳化液製剤又は可溶化液製剤などが知られている(特許文献1および2)。 2. Description of the Related Art Conventionally, water-based foods such as beverages, pickled seasonings, and fish paste products have been colored using oil-soluble pigments such as paprika pigments. As oil-soluble dye preparations suitable for coloring aqueous foods, for example, oil-in-water emulsion preparations or solubilized preparations containing oil-soluble dyes are known (Patent Documents 1 and 2).
しかし、乳化液製剤又は可溶化液製剤の製造には専用の乳化設備等を要するため、多量のエネルギーの投入が不可欠である。また、油溶性色素を乳化又は可溶化すると、色素本来の色調から変化し易いという問題もあり、例えばパプリカ色素の場合、赤色から橙色〜赤橙色に変化する傾向にある。 However, since a special emulsification facility or the like is required for producing the emulsion liquid preparation or the solubilized liquid preparation, it is indispensable to input a large amount of energy. Further, when an oil-soluble dye is emulsified or solubilized, there is also a problem that the original color tone is likely to change. For example, in the case of paprika dye, there is a tendency to change from red to orange to red-orange.
一方、乳化液製剤又は可溶化液製剤のいずれとも異なるタイプの油溶性色素製剤として、食品用油溶性色素にポリグリセリンの不飽和脂肪酸エステルの1種又は2種以上を1%以上90%以下含有することを特徴とする食品用色素組成物が提案されている(特許文献3)。このタイプの製剤であれば、乳化設備等なしで製造でき、水に分散するため水性食品の着色が可能であり、また色素本来の色調からの変化も少なく良好である。 On the other hand, as an oil-soluble dye preparation of a type different from either the emulsion liquid preparation or the solubilized liquid preparation, the oil-soluble dye for food contains 1% or more and 90% or less of one or more unsaturated fatty acid esters of polyglycerin. There has been proposed a food coloring composition characterized in that (Patent Document 3). A preparation of this type can be produced without an emulsification facility and the like, and can be colored in an aqueous food because it is dispersed in water, and it is favorable with little change from the original color tone of the pigment.
しかし、このような製剤を水性食品に加えて攪拌機等を用いて着色すると、撹拌力(撹拌速度)の違いによって食品に対する色素の分散性が異なり、着色される食品の色調が異なるといった問題(以下、撹拌による色調安定性の問題という。)がある。例えば、パプリカ色素製剤の場合、撹拌力が強いと赤橙色の食品に、撹拌力が弱いと赤色の食品になる傾向にあり、一定の色調の食品を得るには改良が必要であった。 However, when such a preparation is added to an aqueous food and colored using a stirrer or the like, the dispersibility of the pigment to the food differs depending on the stirring force (stirring speed), and the color tone of the food to be colored is different (hereinafter referred to as “colored food”). And the problem of color stability due to stirring). For example, in the case of a paprika pigment preparation, red orange food tends to be reddish when the stirring power is strong, and red food tends to be red when the stirring power is weak.
また、このタイプの色素製剤を添加して食品を製造すると、タンクや攪拌機などの製造装置に色素が付着し、その洗浄が困難になる問題もある。上記特許文献3の食品用色素組成物では、その問題はある程度改善されているが、より一層の改善が望まれている。 Moreover, when a foodstuff is produced by adding this type of pigment preparation, there is a problem that the pigment adheres to a production apparatus such as a tank or a stirrer, which makes the washing difficult. Although the problem has been improved to some extent in the food coloring composition of Patent Document 3, further improvement is desired.
本発明の課題は、乳化剤を油溶性色素に含有せしめることにより水に対する分散性を油溶性色素に付与した色素製剤であって、撹拌による色調安定性の問題および食品の製造装置等に付着した色素の洗浄性がさらに改善された食品用油溶性色素製剤を提供することである。 An object of the present invention is a pigment preparation that imparts water-dispersibility to an oil-soluble pigment by incorporating an emulsifier in the oil-soluble pigment, and the pigment that adheres to the problem of color stability due to stirring and a food production apparatus, etc. It is an object to provide a food-grade oil-soluble pigment preparation with improved detergency.
本発明者は、上記課題を解決するために鋭意研究を重ねた結果、平均重合度2〜4のポリグリセリンと不飽和脂肪酸とのエステルだけでなく、中鎖脂肪酸トリグリセライドやグリセリン酢酸脂肪酸エステルを油溶性色素に含有せしめることにより、上記課題が解決されることを見出し、本発明を完成した。
即ち、本発明は、下記(1)および(2)からなっている。
(1)(i)油溶性色素、(ii)平均重合度2〜4のポリグリセリンと不飽和脂肪酸とのエステルおよび(iii)中鎖脂肪酸トリグリセライドを溶解してなる組成物であることを特徴とする食品用油溶性色素製剤。
(2)(i)油溶性色素、(ii)平均重合度2〜4のポリグリセリンと不飽和脂肪酸とのエステル、(iii)中鎖脂肪酸トリグリセライドおよび(iv)グリセリン酢酸脂肪酸エステルを溶解してなる組成物であることを特徴とする食品用油溶性色素製剤。
As a result of intensive research in order to solve the above problems, the present inventors have found not only esters of polyglycerin having an average polymerization degree of 2 to 4 and unsaturated fatty acids, but also medium-chain fatty acid triglycerides and glycerin acetic acid fatty acid esters as oils. The present invention has been completed by finding that the above-mentioned problems can be solved by incorporating it in a soluble dye.
That is, the present invention comprises the following (1) and (2).
(1) (i) an oil-soluble dye, (ii) an ester of polyglycerin and an unsaturated fatty acid having an average degree of polymerization of 2 to 4, and (iii) a composition obtained by dissolving a medium-chain fatty acid triglyceride Oil-soluble pigment preparation for food.
(2) (i) oil-soluble dye, (ii) ester of polyglycerin having an average polymerization degree of 2 to 4 and unsaturated fatty acid, (iii) medium chain fatty acid triglyceride and (iv) glycerin acetic acid fatty acid ester A food-use oil-soluble pigment preparation, characterized by being a composition.
本発明の食品用油溶性色素製剤は、水性食品を着色する際の水分散性、撹拌による色調安定性および洗浄性のいずれにおいても優れたものである。 The oil-soluble dye preparation for food of the present invention is excellent in all of water dispersibility, color tone stability by stirring, and detergency when coloring an aqueous food.
[成分(i)について]
本発明で成分(i)として用いられる油溶性色素としては、油脂に溶解し、食品に使用可能な色素であれば特に制限はないが、例えば、カロテノイドやクロロフィル類(クロロフィル、銅クロロフィルなど)などが挙げられる。カロテノイドとしては、例えば動植物から抽出、精製して得られたもの、発酵法あるいは合成法で得られたものなどが挙げられ、いずれも好ましく用いることができる。より具体的には、例えばβ−カロテン、α−カロテン、γ−カロテン、β−アポ−8´−カロテナール、β−アポ−10′−カロテナール、β−アポ−8′−カロテン酸、シトラナキサンチン、リコピン、ゼアキサンチン、クリプトキサンチン、エキネノン、3−ヒドロキシ−β−カロテン、フコキサンチン、ルテイン、アスタキサンチン、カンタキサンチン、カプサンチン、カプソルビン、ビキシン、クロセチン並びにこれらの群の水酸基またはカルボキシル基含有化合物のエステル類などが挙げられる。また上記カロテノイドを含有する天然カロテノイドとしては、例えばアナトー色素、イモカロテン、エビ色素、オキアミ色素、オレンジ色素、カニ色素、デュナリエラカロテン、トウガラシ色素(別名:パプリカ色素)、トウモロコシ色素、トマト色素、ニンジンカロテン、パーム油カロテン、ファフィア色素、ベニノキ末色素、ヘマトコッカス藻色素、マリーゴールド色素などを挙げることができる。上記油溶性色素は、一種類で用いても良いし、二種類以上を任意に組み合わせて用いても良い。
[Ingredient (i)]
The oil-soluble pigment used as component (i) in the present invention is not particularly limited as long as it is a pigment that dissolves in fats and oils and can be used in foods. For example, carotenoids and chlorophylls (chlorophyll, copper chlorophyll, etc.) Is mentioned. Examples of carotenoids include those obtained by extraction and purification from animals and plants, and those obtained by fermentation or synthesis, and any of them can be preferably used. More specifically, for example, β-carotene, α-carotene, γ-carotene, β-apo-8'-carotenal, β-apo-10'-carotenal, β-apo-8'-carotene acid, citranaxanthin , Lycopene, zeaxanthin, cryptoxanthin, echinenone, 3-hydroxy-β-carotene, fucoxanthin, lutein, astaxanthin, canthaxanthin, capsanthin, capsorubin, bixin, crocetin and esters of hydroxyl group or carboxyl group-containing compounds of these groups, etc. Is mentioned. Examples of natural carotenoids containing the above carotenoids include annatto pigment, imo carotene, shrimp pigment, krill pigment, orange pigment, crab pigment, Dunaliella carotene, red pepper pigment (also known as paprika pigment), corn pigment, tomato pigment, carrot carotene , Palm oil carotene, Phaffia pigment, Beninoki powder, Hematococcus alga pigment, Marigold pigment and the like. The oil-soluble dye may be used alone or in any combination of two or more.
[成分(ii)について]
本発明で成分(ii)として用いられる平均重合度2〜4のポリグリセリンと不飽和脂肪酸とのエステルは、平均重合度2〜4のポリグリセリンと不飽和脂肪酸とのエステル化生成物であり、自体公知のエステル化反応等により製造される。
[Ingredient (ii)]
An ester of polyglycerin having an average polymerization degree of 2 to 4 and an unsaturated fatty acid used as component (ii) in the present invention is an esterification product of polyglycerin having an average polymerization degree of 2 to 4 and an unsaturated fatty acid, It is produced by a per se known esterification reaction or the like.
成分(ii)の製造の原料となる平均重合度2〜4のポリグリセリンとしては、通常グリセリンに少量の酸またはアルカリを触媒として添加し、窒素または二酸化炭素等の任意の不活性ガス雰囲気下で、例えば約180℃以上の温度で加熱し、重縮合反応させて得られる重合度の異なるポリグリセリンの混合物が挙げられる。また、ポリグリセリンは、グリシドールまたはエピクロルヒドリン等を原料として得られるものであっても良い。反応終了後、所望により中和、脱塩、脱色等の処理を行って良い。該ポリグリセリンとしては、平均重合度が2〜4のもの、例えばジグリセリン(平均重合度2)、トリグリセリン(平均重合度3)、テトラグリセリン(平均重合度4)等が挙げられる。 As polyglycerol having an average polymerization degree of 2 to 4 as a raw material for producing component (ii), a small amount of acid or alkali is usually added to glycerol as a catalyst, and in any inert gas atmosphere such as nitrogen or carbon dioxide. For example, a mixture of polyglycerols having different degrees of polymerization obtained by heating at a temperature of about 180 ° C. or higher and causing a polycondensation reaction can be mentioned. Polyglycerin may be obtained using glycidol or epichlorohydrin as a raw material. After completion of the reaction, treatments such as neutralization, desalting, and decolorization may be performed as desired. Examples of the polyglycerin include those having an average degree of polymerization of 2 to 4, such as diglycerin (average degree of polymerization 2), triglycerin (average degree of polymerization 3), and tetraglycerin (average degree of polymerization 4).
本発明において、上記ポリグリセリンを、例えば蒸留またはカラムクロマトグラフィーなど自体公知の方法を用いて精製し、単一成分の含量を高濃度化した高純度ポリグリセリンが好ましく用いられる。そのような例としては、例えばジグリセリンの含有量が約50%以上、好ましくは約80%以上である高純度ジグリセリンなどが挙げられる。 In the present invention, high-purity polyglycerin obtained by purifying the polyglycerin using a method known per se, such as distillation or column chromatography, and increasing the concentration of a single component is preferably used. Examples of such include high-purity diglycerin having a diglycerin content of about 50% or more, preferably about 80% or more.
また、成分(ii)の製造の原料となる不飽和脂肪酸としては、例えば、パルミトオレイン酸、オレイン酸、エライジン酸、リノール酸、γ−リノレン酸、α−リノレン酸、アラキドン酸、リシノール酸、縮合リシノール酸などが挙げられ、好ましくはオレイン酸、リノール酸およびα−リノレン酸の群から選ばれる一種または二種以上の脂肪酸の混合物である。とりわけオレイン酸を約50質量%以上、より好ましくは約70質量%以上含有する脂肪酸混合物を用いるのが好ましい。 Examples of the unsaturated fatty acid used as a raw material for the production of component (ii) include palmitooleic acid, oleic acid, elaidic acid, linoleic acid, γ-linolenic acid, α-linolenic acid, arachidonic acid, ricinoleic acid, Examples thereof include condensed ricinoleic acid, and preferably a mixture of one or two or more fatty acids selected from the group of oleic acid, linoleic acid and α-linolenic acid. In particular, it is preferable to use a fatty acid mixture containing about 50% by mass or more, more preferably about 70% by mass or more of oleic acid.
本発明において、成分(ii)の好ましい例として、モノエステル体を約70%以上含むジグリセリン脂肪酸エステルが挙げられる。その製法の概略は以下の通りである。例えば、攪拌機、加熱用のジャケット、邪魔板などを備えた通常の反応容器に、ジグリセリンと不飽和脂肪酸をモル比で約1:0.8〜1:1.2、好ましくは約1:1で仕込み、触媒として水酸化ナトリウムを加えて攪拌混合し、窒素ガス雰囲気下で、エステル化反応により生成する水を系外に除去しながら、所定温度で加熱する。反応温度は通常、約180〜260℃の範囲、好ましくは約200〜250℃の範囲である。また、反応圧力条件は減圧下または常圧下で、反応時間は約0.5〜15時間、好ましくは約1〜3時間である。反応の終点は、通常反応混合物の酸価を測定し、酸価約12以下を目安に決められる。得られた反応液は、未反応の脂肪酸、未反応のジグリセリン、ジグリセリンモノ脂肪酸エステル、ジグリセリンジ脂肪酸エステル、ジグリセリントリ脂肪酸エステルまたはジグリセリンテトラ脂肪酸エステルなどを含む混合物である。反応終了後、得られた反応液を約120℃以上180℃未満、好ましくは約130〜150℃に冷却し、酸を加えて触媒を中和し、好ましくは約15分間〜1時間放置し、未反応のジグリセリンが下層に分離した場合はそれを除去し、ジグリセリン脂肪酸エステルを得ることができる。 In the present invention, preferred examples of component (ii) include diglycerin fatty acid esters containing about 70% or more of monoesters. The outline of the production method is as follows. For example, in a normal reaction vessel equipped with a stirrer, a heating jacket, a baffle plate, etc., diglycerin and unsaturated fatty acid in a molar ratio of about 1: 0.8 to 1: 1.2, preferably about 1: 1. Then, sodium hydroxide is added as a catalyst and mixed with stirring. Under a nitrogen gas atmosphere, the water generated by the esterification reaction is removed from the system and heated at a predetermined temperature. The reaction temperature is usually in the range of about 180 to 260 ° C, preferably in the range of about 200 to 250 ° C. The reaction pressure is under reduced pressure or normal pressure, and the reaction time is about 0.5 to 15 hours, preferably about 1 to 3 hours. The end point of the reaction is usually determined by measuring the acid value of the reaction mixture and using an acid value of about 12 or less. The obtained reaction liquid is a mixture containing unreacted fatty acid, unreacted diglycerin, diglycerin monofatty acid ester, diglycerin difatty acid ester, diglycerin trifatty acid ester or diglycerin tetrafatty acid ester. After completion of the reaction, the obtained reaction solution is cooled to about 120 ° C. or higher and lower than 180 ° C., preferably about 130 to 150 ° C., and the catalyst is neutralized by adding an acid, preferably left for about 15 minutes to 1 hour, When unreacted diglycerol is separated into the lower layer, it can be removed to obtain a diglycerol fatty acid ester.
更に、該ジグリセリン脂肪酸エステルを、例えば流下薄膜式分子蒸留装置または遠心式分子蒸留装置などを用いて分子蒸留するか、またはカラムクロマトグラフィーもしくは液液抽出など自体公知の方法を用いて精製することにより、モノエステル体を約70%以上含むジグリセリン脂肪酸エステルを得ることができる。 Furthermore, the diglycerin fatty acid ester is molecularly distilled using, for example, a falling film molecular distillation apparatus or a centrifugal molecular distillation apparatus, or purified using a method known per se such as column chromatography or liquid-liquid extraction. Thus, a diglycerin fatty acid ester containing about 70% or more of a monoester body can be obtained.
平均重合度2〜4のポリグリセリンと不飽和脂肪酸とのエステルとしては、例えば、ジグリセリン不飽和脂肪酸エステル(製品名:ポエムDO−100V;平均重合度2のポリグリセリンとオレイン酸を70質量%以上含有する脂肪酸混合物とのエステル;理研ビタミン社製)などが商業的に製造および販売されており、本発明ではこれを用いることができる。 Examples of the ester of polyglycerin having an average polymerization degree of 2 to 4 and an unsaturated fatty acid include diglycerin unsaturated fatty acid ester (product name: Poem DO-100V; 70% by mass of polyglycerin having an average polymerization degree of 2 and oleic acid. Esters with fatty acid mixtures contained above; manufactured by Riken Vitamin Co., Ltd.) are commercially produced and sold, and can be used in the present invention.
[成分(iii)について]
本発明で成分(iii)として用いられる中鎖脂肪酸トリグリセライド(以下、MCTとも略記する。)は、カプロン酸、カプリル酸、カプリン酸あるいはラウリン酸などの炭素数6〜12の脂肪酸の単独又は2種以上の混合物から構成されるトリグリセライドであり、それらの単独又は2種以上の混合物として使用されるが、脂肪酸がカプリル酸及びカプリン酸の混合物であって常温で液体であることがより好ましい。
[Ingredient (iii)]
The medium chain fatty acid triglyceride (hereinafter also abbreviated as MCT) used as component (iii) in the present invention is a single or two kinds of fatty acids having 6 to 12 carbon atoms such as caproic acid, caprylic acid, capric acid or lauric acid. Triglycerides composed of the above mixture and used alone or as a mixture of two or more thereof, the fatty acid is preferably a mixture of caprylic acid and capric acid and liquid at room temperature.
また、MCTとしては、アクターM−1(製品名;理研ビタミン社製)、アクターM−2(製品名;理研ビタミン社製)、アクターM−3(製品名;理研ビタミン社製)、アクターM−4(製品名;理研ビタミン社製)、アクターM−107FR(製品名;理研ビタミン社製)などが商業的に製造・販売されており、本発明ではこれを用いることができる。 Moreover, as MCT, Actor M-1 (product name; manufactured by Riken Vitamin Co., Ltd.), Actor M-2 (product name; manufactured by Riken Vitamin Co., Ltd.), Actor M-3 (product name: manufactured by Riken Vitamin Co., Ltd.), Actor M -4 (product name; manufactured by Riken Vitamin Co., Ltd.), Actor M-107FR (product name; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and can be used in the present invention.
[成分(iv)について]
本発明で成分(iv)として用いられるグリセリン酢酸脂肪酸エステルは、グリセリンと酢酸と脂肪酸のエステル化生成物であり、例えばグリセリンモノ脂肪酸エステルと無水酢酸との反応、またはグリセリンと酢酸および脂肪酸とのエステル化反応により得ることができる。得られた反応物は、グリセリンモノ酢酸モノ脂肪酸エステル、グリセリンジ酢酸モノ脂肪酸エステルなどを含む混合物である。グリセリン酢酸脂肪酸エステルを構成する脂肪酸としては、食用可能な動植物油脂を起源とする飽和脂肪酸であれば特に制限はなく、例えば炭素数6〜24の直鎖の飽和脂肪酸(例えば、カプロン酸、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、アラキジン酸、ベヘン酸、リグノセリン酸など)が挙げられ、好ましくは炭素数10〜14の飽和脂肪酸である。工業的には、炭素数10〜14の飽和脂肪酸から選ばれる一種または二種以上の飽和脂肪酸を約90質量%以上含有する脂肪酸混合物を用いるのが好ましい。
[About component (iv)]
The glycerin acetic acid fatty acid ester used as component (iv) in the present invention is an esterification product of glycerin, acetic acid and fatty acid, for example, reaction of glycerin monofatty acid ester with acetic anhydride, or ester of glycerin, acetic acid and fatty acid. It can be obtained by a chemical reaction. The obtained reaction product is a mixture containing glycerin monoacetic acid monofatty acid ester, glycerin diacetate monofatty acid ester and the like. The fatty acid constituting the glycerin acetic acid fatty acid ester is not particularly limited as long as it is a saturated fatty acid derived from edible animal and vegetable oils and fats. For example, a linear saturated fatty acid having 6 to 24 carbon atoms (for example, caproic acid, caprylic acid) Capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, behenic acid, lignoceric acid, etc.), preferably saturated fatty acids having 10 to 14 carbon atoms. Industrially, it is preferable to use a fatty acid mixture containing about 90% by mass or more of one or two or more saturated fatty acids selected from saturated fatty acids having 10 to 14 carbon atoms.
また、グリセリン酢酸脂肪酸エステルとしては、例えば、ポエムG−002(製品名;理研ビタミン社製)などが商業的に製造・販売されており、本発明ではこれを用いることができる。 Moreover, as glycerol acetic acid fatty acid ester, for example, Poem G-002 (product name; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and can be used in the present invention.
本発明の食品用油溶性色素製剤は、例えば、上記(i)油溶性色素、(ii)平均重合度2〜4のポリグリセリンと不飽和脂肪酸とのエステル、(iii)中鎖脂肪酸トリグリセライドおよび(iv)グリセリン酢酸脂肪酸エステルを混合し、例えば約60〜90℃に加熱して、溶解することにより製造することができる。なお、本発明において(iv)グリセリン酢酸脂肪酸エステルの使用は任意であるが、これを使用すれば撹拌による色調安定性の問題および洗浄性がより一層改善される。 The oil-soluble dye preparation for food of the present invention includes, for example, the above (i) oil-soluble dye, (ii) ester of polyglycerin having an average polymerization degree of 2 to 4 and unsaturated fatty acid, (iii) medium-chain fatty acid triglyceride and ( iv) It can be produced by mixing glycerin acetic acid fatty acid ester and heating to, for example, about 60 to 90 ° C. to dissolve. In the present invention, (iv) the use of glycerin acetic acid fatty acid ester is optional, but if this is used, the problem of color tone stability by stirring and the detergency are further improved.
本発明の食品用油溶性色素製剤100質量%中の成分(i)〜(iv)の含有量に特に制限はないが、例えば、(i)油溶性色素が通常約10〜60質量%、好ましくは約20〜50質量%であり、(ii)平均重合度2〜4のポリグリセリンと不飽和脂肪酸とのエステルが通常約5〜40質量%、好ましくは約10〜30質量%であり、(iii)中鎖脂肪酸トリグリセライドが通常約5〜60質量%、好ましくは約10〜50質量%であり、(iv)グリセリン酢酸脂肪酸エステルが通常約1〜40質量%、好ましくは約5〜30質量%である。 The content of components (i) to (iv) in 100% by mass of the oil-soluble pigment preparation for food of the present invention is not particularly limited. For example, (i) the oil-soluble pigment is usually about 10 to 60% by mass, preferably Is about 20 to 50% by mass, and (ii) an ester of polyglycerin having an average degree of polymerization of 2 to 4 and an unsaturated fatty acid is usually about 5 to 40% by mass, preferably about 10 to 30% by mass, iii) medium chain fatty acid triglyceride is usually about 5-60 mass%, preferably about 10-50 mass%, and (iv) glycerin acetic acid fatty acid ester is usually about 1-40 mass%, preferably about 5-30 mass%. It is.
また、本発明の食品用油溶性色素製剤の上記製造では、製剤の粘度調整或いは成分(i)〜(iv)の含有量の調整等の目的で、食用油脂を配合してもよい。食用油脂としては、食用に適した動物性、植物性の油脂およびそれらのエステル交換油、分別油などであって、常温(15〜25℃)で液状の食用油脂を添加することが好ましい。そのような食用油脂としては、例えばサフラワー油、大豆油、綿実油、コメ油、ナタネ油、オリーブ油などが挙げられる他、グリセリン脂肪酸ジエステルおよびプロピレングリコールジ脂肪酸エステルもこれらに含まれる。これら食用油脂は、一種類で用いても良いし、二種類以上を任意に組み合わせて用いても良い。 Moreover, in the said manufacture of the oil-soluble pigment preparation for foodstuffs of this invention, you may mix | blend edible fats and oils for the purpose of adjusting the viscosity of the preparation or adjusting the contents of components (i) to (iv). The edible fats and oils are animal and vegetable fats and oils suitable for edible use, transesterified oils, fractionated oils, etc., and it is preferable to add edible fats and oils that are liquid at room temperature (15 to 25 ° C.). Examples of such edible oils and fats include safflower oil, soybean oil, cottonseed oil, rice oil, rapeseed oil, olive oil and the like, as well as glycerin fatty acid diester and propylene glycol difatty acid ester. These edible fats and oils may be used alone or in any combination of two or more.
本発明の食品用油溶性色素製剤中には、本発明の目的および効果を阻害しない範囲で、他の任意の成分として、例えば、酸化防止剤(例えば、抽出トコフェロール、アスコルビン酸パルミチン酸エステルなど)などを添加してもよい。 In the oil-soluble pigment preparation for food of the present invention, as an optional component, for example, an antioxidant (for example, extracted tocopherol, ascorbyl palmitate, etc.) within a range not inhibiting the purpose and effect of the present invention. Etc. may be added.
本発明の食品用油溶性色素製剤の使用対象に特に制限はないが、該製剤は、水性食品の着色が可能であり、また撹拌による色調安定性の問題が改善されているため、撹拌工程ないし練込工程にて着色し得る水性食品の製造に好ましく使用できる。そのような水性食品としては、例えば、飲料類、プリン、ゼリー、ヨーグルトなどのデザート類、ジャム類、スープ類、漬物類、ドレッシング、たれなどの調味料、魚肉ソーセージ、かまぼこなどの水産練り製品などが挙げられる。 Although there is no particular limitation on the use target of the oil-soluble pigment preparation for food of the present invention, the preparation can color an aqueous food and has improved the problem of color stability due to stirring. It can be preferably used for the production of an aqueous food that can be colored in the kneading process. Examples of such water-based foods include beverages, desserts such as pudding, jelly, and yogurt, seasonings such as jams, soups, pickles, dressings, and sauces, and fish paste products such as fish sausage and kamaboko. Can be mentioned.
本発明の食品用油溶性色素製剤を用いて食品を着色する方法に特に制限はなく、自体公知の方法により実施することができる。食品に対する食品用油溶性色素製剤の添加量は、その色素の種類、製剤の色価や食品の種類などにより異なるが、食品100質量%に対して、好ましくは約0.01〜5.0質量%、より好ましくは約0.02〜3.0質量%である。 There is no restriction | limiting in particular in the method of coloring a foodstuff using the oil-soluble pigment preparation for foodstuffs of this invention, It can implement by a itself well-known method. The amount of the oil-soluble dye preparation for food added to food varies depending on the kind of the dye, the color value of the preparation, the kind of food, etc., but is preferably about 0.01 to 5.0 mass with respect to 100 mass% of the food. %, More preferably about 0.02 to 3.0% by mass.
以下に本発明を実施例に基づいてより具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.
[パプリカ色素製剤の調製]
(1)原材料
1)パプリカ色素(製品名:リケカラーパプリカAP−300;理研ビタミン社製)
2)ジグリセリン不飽和脂肪酸エステル(製品名:ポエムDO−100V;平均重合度2のポリグリセリンとオレイン酸を70質量%以上含有する脂肪酸混合物とのエステル;理研ビタミン社製)
3)ソルビタン脂肪酸エステル(製品名:ポエムO−80V;理研ビタミン社製)
4)グリセリンクエン酸脂肪酸エステル(製品名:ポエムK−37V;理研ビタミン社製)
5)デカグリセリン不飽和脂肪酸エステル(製品名:ポエムJ−0381V;平均重合度10のポリグリセリンと不飽和脂肪酸とのエステル;理研ビタミン社製)
6)中鎖脂肪酸トリグリセライド(製品名:アクターM−1;理研ビタミン社製)
7)グリセリン酢酸脂肪酸エステル(製品名:ポエムG−002;理研ビタミン社製)
8)菜種サラダ油(岡村製油社製)
[Preparation of paprika dye preparation]
(1) Raw materials 1) Paprika pigment (Product name: Riquet color paprika AP-300; manufactured by Riken Vitamin Co., Ltd.)
2) Diglycerin unsaturated fatty acid ester (product name: Poem DO-100V; ester of polyglycerin having an average polymerization degree of 2 and a fatty acid mixture containing 70% by mass or more of oleic acid; manufactured by Riken Vitamin Co., Ltd.)
3) Sorbitan fatty acid ester (Product name: Poem O-80V; manufactured by Riken Vitamin Co., Ltd.)
4) Glycerol citrate fatty acid ester (Product name: Poem K-37V; manufactured by Riken Vitamin Co., Ltd.)
5) Decaglycerin unsaturated fatty acid ester (Product name: Poem J-0381V; ester of polyglycerin having an average polymerization degree of 10 and unsaturated fatty acid; manufactured by Riken Vitamin Co., Ltd.)
6) Medium chain fatty acid triglyceride (Product name: Actor M-1; manufactured by Riken Vitamin Co., Ltd.)
7) Glycerin acetic acid fatty acid ester (Product name: Poem G-002; manufactured by Riken Vitamin Co., Ltd.)
8) Rapeseed salad oil (Okamura Oil Co., Ltd.)
(2)製剤の配合
上記原材料を用いて調製したパプリカ色素製剤1〜11の配合組成を表1に示した。この内、製剤1〜5は本発明に係る実施例であり、製剤6〜11はそれらに対する比較例である。
(2) Formulation of formulation Table 1 shows the composition of paprika pigment formulations 1 to 11 prepared using the above raw materials. Among these, the preparations 1 to 5 are examples according to the present invention, and the preparations 6 to 11 are comparative examples for them.
(3)製剤の調製方法
表1に示した原材料の配合割合に基づいて、所定の原材料を500mLガラス製ビーカーに入れ、ガラス棒で攪拌しながら60℃まで加熱して溶解した後、室温まで冷却し、パプリカ色素製剤1〜11を調製した。各製剤の作製量は400gとした。なお、パプリカ色素製剤10に用いたデカグリセリン不飽和脂肪酸エステルは、加熱および撹拌しても完全に溶解しなかったため、パプリカ色素製剤10を調製することはできなかった。
(3) Preparation method of preparation Based on the mixing ratio of raw materials shown in Table 1, a predetermined raw material is placed in a 500 mL glass beaker, dissolved by heating to 60 ° C while stirring with a glass rod, and then cooled to room temperature. Then, paprika pigment preparations 1 to 11 were prepared. The preparation amount of each preparation was 400 g. In addition, since the decaglycerin unsaturated fatty acid ester used for the paprika pigment preparation 10 was not completely dissolved even when heated and stirred, the paprika pigment formulation 10 could not be prepared.
[試験例]
(1)模擬調味液の着色
表2に示す配合で調製した未着色の模擬調味液(キムチなどの漬物に使用される調味液を模したもの)800gを1L容ガラス製ビーカーに入れ、これにパプリカ色素製剤1〜11(パプリカ色素製剤10を除く)を各4g加えて羽根型撹拌機(製品名:スリーワンモーター;型式:FBL−600;HEIDON社製;38mm径3枚羽根型攪拌翼1段装着)を用いて、速度「弱」(回転数150rpm)で1時間撹拌した。また、速度「強」(回転数400rpm)についても同様に実施した。
[Test example]
(1) Coloring of simulated seasoning liquid 800 g of an uncolored simulated seasoning liquid (simulating a seasoning liquid used for pickles such as kimchi) prepared with the formulation shown in Table 2 was placed in a 1 L glass beaker. 4 g each of paprika pigment preparations 1 to 11 (excluding paprika pigment formulation 10) were added and a blade-type stirrer (product name: Three-One Motor; model: FBL-600; manufactured by HEIDON; one stage of 38 mm diameter three-blade type stirring blades) Wearing) at a speed “weak” (rotation speed 150 rpm) for 1 hour. Moreover, it implemented similarly about speed "strong" (rotation speed 400rpm).
(2)水分散性の評価
水分散性の評価では、上記(1)においてパプリカ色素製剤を模擬調味液に加えて速度「弱」で撹拌する際に、分散に要した時間を測定し、10分以内に均一に分散した場合には撹拌を停止し、さらにパプリカ色素製剤の経時的な分離の有無を観察した。結果は、以下の評価基準に従って記号化した。
<評価基準>
○:10分以内に均一に分散した。撹拌停止後も分離が認められなかった。
△:10分以内に均一に分散した。撹拌停止後は徐々に分離が認められた。
×:10分が経過しても分散しなかった。
(2) Evaluation of water dispersibility In the evaluation of water dispersibility, when the paprika pigment preparation was added to the simulated seasoning liquid in (1) and stirred at a speed of “weak”, the time required for dispersion was measured. When uniformly dispersed within a minute, stirring was stopped and the presence or absence of separation of the paprika pigment preparation over time was observed. The results were symbolized according to the following evaluation criteria.
<Evaluation criteria>
○: Dispersed uniformly within 10 minutes. No separation was observed after the stirring was stopped.
Δ: Dispersed uniformly within 10 minutes. Separation was gradually observed after the stirring was stopped.
X: It did not disperse | distribute even if 10 minutes passed.
(3)撹拌による色調安定性の評価
上記(1)で着色した模擬調味液の色調を色差計(製品名:SE2000;日本電色工業社製)で測定し、マンセル表色系において色相を表わす「マンセルH」の数値について、速度「弱」で着色した模擬調味液と速度「強」で着色した模擬調味液の差を以下の評価基準に従って記号化した。この差が小さい程、両者の色相が近く、撹拌による色調安定性が良好であることを表す。なお、上記(2)の水分散性の評価結果が「△」または「×」の場合は、模擬調味液全体が均一に着色されていないため「評価不能」とした。
<評価基準>
◎:マンセルHの差<0.5
○:0.5≦マンセルHの差<1.0
△:1.0≦マンセルHの差<1.5
×:1.5≦マンセルHの差
−:評価不能
(3) Evaluation of color tone stability by stirring The color tone of the simulated seasoning liquid colored in (1) above is measured with a color difference meter (product name: SE2000; manufactured by Nippon Denshoku Industries Co., Ltd.), and the hue is expressed in the Munsell color system. Regarding the numerical value of “Munsell H”, the difference between the simulated seasoning liquid colored at the speed “weak” and the simulated seasoning liquid colored at the speed “strong” was symbolized according to the following evaluation criteria. The smaller this difference is, the closer the hues of both are, and the better the tone stability by stirring. In addition, when the evaluation result of the water dispersibility in the above (2) was “Δ” or “×”, the entire simulated seasoning liquid was not uniformly colored, and thus “not evaluated” was set.
<Evaluation criteria>
A: Munsell H difference <0.5
○: 0.5 ≦ Munsell H difference <1.0
Δ: 1.0 ≦ Munsell H difference <1.5
×: 1.5 ≦ Munsell H difference −: Evaluation not possible
(4)洗浄性の評価
50℃の温水を700mL入れた1L容ガラス製ビーカーに、(1)で使用した攪拌機の撹拌翼を該攪拌機に装着した状態で入れ、速度「弱」で1分間撹拌して洗浄した。洗浄後、撹拌翼に付着しているパプリカ色素の量を以下の評価基準に従って記号化した。
<評価基準>
◎:付着が見られない
○:わずかに付着が見られる
△:やや付着が見られる
×:洗浄前とほとんど変わらない
(4) Evaluation of detergency In a 1 L glass beaker containing 700 mL of hot water at 50 ° C., the stirrer of the stirrer used in (1) was put on the stirrer and stirred for 1 minute at a speed of “weak” And washed. After washing, the amount of paprika pigment adhering to the stirring blade was symbolized according to the following evaluation criteria.
<Evaluation criteria>
◎: No adhesion is observed ○: Slight adhesion is observed △: Slight adhesion is observed ×: Almost no change from before washing
(5)結果
上記(2)〜(4)の評価結果を表3に示す。
(5) Results Table 3 shows the evaluation results of the above (2) to (4).
表3の結果から、本発明のパプリカ色素製剤1〜5は、水分散性、撹拌による色調安定性および洗浄性のいずれの評価項目においても、比較例の製剤(パプリカ色素製剤6〜11)に比べて優れていることが明らかである。 From the results of Table 3, the paprika pigment preparations 1 to 5 of the present invention are the comparative preparations (paprika pigment formulations 6 to 11) in any of the evaluation items of water dispersibility, color tone stability by stirring, and detergency. It is clear that it is superior.
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