JP6334671B2 - 天然青色アントシアニン含有着色料およびそれにより製造された製品の安定化 - Google Patents
天然青色アントシアニン含有着色料およびそれにより製造された製品の安定化 Download PDFInfo
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- JP6334671B2 JP6334671B2 JP2016501027A JP2016501027A JP6334671B2 JP 6334671 B2 JP6334671 B2 JP 6334671B2 JP 2016501027 A JP2016501027 A JP 2016501027A JP 2016501027 A JP2016501027 A JP 2016501027A JP 6334671 B2 JP6334671 B2 JP 6334671B2
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- coating
- color
- hard panned
- colorant
- anthocyanin
- Prior art date
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- OVVGHDNPYGTYIT-BNXXONSGSA-N rutinose 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](O)O1 OVVGHDNPYGTYIT-BNXXONSGSA-N 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- BUEBVQCTEJTADB-IGQSMMPPSA-N sambubiose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O)CO1 BUEBVQCTEJTADB-IGQSMMPPSA-N 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000009919 sequestration Effects 0.000 description 1
- PCMORTLOPMLEFB-ONEGZZNKSA-N sinapic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC(OC)=C1O PCMORTLOPMLEFB-ONEGZZNKSA-N 0.000 description 1
- PCMORTLOPMLEFB-UHFFFAOYSA-N sinapinic acid Natural products COC1=CC(C=CC(O)=O)=CC(OC)=C1O PCMORTLOPMLEFB-UHFFFAOYSA-N 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000037339 smooth wrinkles Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- ORFSSYGWXNGVFB-UHFFFAOYSA-N sodium 4-amino-6-[[4-[4-[(8-amino-1-hydroxy-5,7-disulfonaphthalen-2-yl)diazenyl]-3-methoxyphenyl]-2-methoxyphenyl]diazenyl]-5-hydroxynaphthalene-1,3-disulfonic acid Chemical compound COC1=C(C=CC(=C1)C2=CC(=C(C=C2)N=NC3=C(C4=C(C=C3)C(=CC(=C4N)S(=O)(=O)O)S(=O)(=O)O)O)OC)N=NC5=C(C6=C(C=C5)C(=CC(=C6N)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] ORFSSYGWXNGVFB-UHFFFAOYSA-N 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- PZDOWFGHCNHPQD-VNNZMYODSA-N sophorose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](C=O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PZDOWFGHCNHPQD-VNNZMYODSA-N 0.000 description 1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/343—Products for covering, coating, finishing, decorating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0095—Coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- General Preparation And Processing Of Foods (AREA)
Description
R5はH、OH、またはOCH3であり、
R6はHまたはOHであり、
R7はOHまたはOCH3であり、
R3'はH、OH、またはOCH3であり、
R4'はOHまたはOCH3であり、
R5'はH、OH、またはOCH3である。
様々な環境条件下での天然青色アントシアニン含有着色料により着色された硬質パンニングされた砂糖菓子の色安定性への第1の被覆シロップ添加物の効果
糖類系被覆を、硬質パンニングプロセスによって平豆形状のチョコレート芯に塗布した。74ブリックス度のシュガー(ショ糖)シロップを脱イオン水で調製した。天然青色アントシアニン含有着色料(「NBA−1」)は、75グラムの液体赤キャベツ抽出物(ニューヨーク州、ニューヨーク所在のSan−Ei Gen F.F.I.(米国)のSan Red RCFU)を1グラムの粉末状紫芋抽出物(ウィスコンシン州、ミルウォーキー所在のChr. Hansen, Inc.のCH1000)と混ぜ合わせ、2MのNaOHで8のpHに調節することによって調製した。5層において、二酸化チタンが2.5質量%で加えられたシュガーシロップからなる第1の被覆シロップを芯に塗布し、乾燥させた。17層において、着色料が3.7質量%で加えられたシュガーシロップからなる第2の被覆シロップを芯に塗布し、乾燥させた。これらの着色した芯を、艶出しゴムとその後のワックスの被覆により仕上げた。
様々な環境条件下での代わりの天然青色アントシアニン含有着色料により着色された硬質パンニングされた砂糖菓子の色安定性への第1の被覆シロップ添加物の効果
糖類系被覆を、硬質パンニングプロセスによって平豆形状のチョコレート芯に塗布した。74ブリックス度のシュガーシロップを脱イオン水で調製した。使用した着色料は、粉末状紫芋および紫ニンジン抽出物(ウィスコンシン州、ミルウォーキー所在のChr. Hansen, Inc.のCH5000)からなる天然青色アントシアニン含有着色料(「NBA−2」)であった。5層において、二酸化チタンが2.5質量%で加えられたシュガーシロップからなる第1の被覆シロップを芯に塗布し、乾燥させた。17層において、着色料が0.5質量%で加えられたシュガーシロップからなる第2の被覆シロップを芯に塗布し、乾燥させた。これらの着色した芯を、艶出しゴムとその後のワックスの被覆により仕上げた。
天然青色アントシアニン含有着色料により着色された硬質パンニングされた砂糖菓子の色安定性への第1の被覆シロップ添加物としての様々な金属塩の効果
天然青色アントシアニン含有着色料により着色された硬質パンニングされた砂糖菓子を製造するための第1の被覆シロップ添加物としての様々な金属塩について、実験を行った。その目的は、二価陽イオンを有する炭酸カルシウムに対する一価陽イオンを有する炭酸塩の効果を比較することにあった。炭酸カルシウムは水中に実質的に不溶性であるのに対して、炭酸ナトリウムと炭酸カリウムは水溶性である。これにより、それらの塩が、シュガーシロップのpHに、それゆえ、シロップ中のアントシアニン含有着色料の色に影響を与え、被覆に不透明さを与えない。したがって、二酸化チタンが、必要な不透明度を与えるために、代わりの炭酸塩との組合せで使用される。
様々な環境条件下での天然青色アントシアニン含有着色料により着色された硬質パンニングされた砂糖菓子の色安定性への、被覆シロップ中に水道水を、第1の被覆シロップにおいて炭酸カルシウムを使用することの効果
糖類系被覆を、硬質パンニングプロセスによって平豆形状のチョコレート芯に塗布した。74ブリックス度のシュガーシロップを、カルシウム、ナトリウム、およびマグネシウムなどの金属イオンを少量含有する未処理の水道水(Tap)で調製した。使用した着色料は、実施例1と同じ「NBA−1」であった。5層において、炭酸カルシウムが10質量%で加えられたシュガーシロップからなる第1の被覆シロップを芯に塗布し、乾燥させた。17層において、着色料が3.7質量%で加えられたシュガーシロップからなる第2の被覆シロップを芯に塗布し、乾燥させた。これらの着色した芯を、艶出しゴムとその後のワックスの被覆により仕上げた。
Claims (14)
- 複数の被覆層を有する硬質パンニングされた被覆において、該複数の被覆層は、
a)糖類および食品等級の炭酸カルシウムを含む第1の被覆層と、
b)糖類および天然青色アントシアニン含有着色料を含む第2の被覆層と、
を有し、前記複数の被覆層のいずれも、同じ被覆層に天然青色アントシアニン含有着色料と食品等級の炭酸カルシウムの両方を含有していない、硬質パンニングされた被覆。 - 前記硬質パンニングされた被覆が、0.0の水分活性での7日間の貯蔵後の色と比べて、0.75の水分活性での7日間の貯蔵後に10以下のΔE色差を有する色を持つ、請求項1記載の硬質パンニングされた被覆。
- 前記天然青色アントシアニン含有着色料が、6から10のpHで水溶液中において青色を有する、請求項1または2記載の硬質パンニングされた被覆。
- 前記第2の被覆層が天然黄色着色料をさらに含む、請求項1から3いずれか1項記載の硬質パンニングされた被覆。
- 前記第1の被覆層の糖類が、該第1の被覆層の糖類と水を含むシュガーシロップ中に提供される、請求項1から4いずれか1項記載の硬質パンニングされた被覆。
- 前記シュガーシロップがショ糖を含む、請求項5記載の硬質パンニングされた被覆。
- 前記食品等級の炭酸カルシウムが、0.6マイクロメートルから0.8マイクロメートルの中央粒径を有する、請求項1から6いずれか1項記載の硬質パンニングされた被覆。
- 硬質パンニングされた砂糖菓子において、
a)食用製品の芯、および
b)複数の被覆層を有する硬質パンニングされた被覆であって、該複数の被覆層は、
i.糖類および食品等級の炭酸カルシウムを含む第1の被覆層と、
ii.糖類および天然青色アントシアニン含有着色料を含む第2の被覆層と、
を有する硬質パンニングされた被覆、
を備え、前記複数の被覆層のいずれも、同じ被覆層に天然青色アントシアニン含有着色料と食品等級の炭酸カルシウムの両方を含有していない、硬質パンニングされた砂糖菓子。 - 前記硬質パンニングされた砂糖菓子が、0.0の水分活性での7日間の貯蔵後の色と比べて、0.75の水分活性での7日間の貯蔵後に10以下のΔE色差を有する色を持つ、請求項8記載の硬質パンニングされた砂糖菓子。
- 前記硬質パンニングされた被覆が、請求項3から7いずれか1項記載の被覆である、請求項8または9記載の硬質パンニングされた砂糖菓子。
- 食用製品の芯を硬質パンコーティングする方法において、
前記食用製品の芯に複数の被覆層を塗布する工程であって、
a)糖類および食品等級の炭酸カルシウムを含む第1の被覆層を前記食用製品の芯に塗布する工程と、
b)糖類および天然青色アントシアニン含有着色料を含む第2の被覆層を前記食用製品の芯に塗布する工程と、
を含む工程、
を有してなり、前記複数の被覆層のいずれも、同じ被覆層に天然青色アントシアニン含有着色料と食品等級の炭酸カルシウムの両方を含有していない、方法。 - 工程a)およびb)の各々の後に、前記被覆層を少なくともある程度乾燥させる工程をさらに含む、請求項11記載の方法。
- 前記第1の被覆層の糖類が、該第1の被覆層の糖類と水を含むシュガーシロップ中に提供される、請求項11または12記載の方法。
- 天然青色アントシアニン含有着色料により、複数の被覆層を有する硬質パンニングされた被覆に与えられた色を安定化させる方法において、前記複数の被覆層のいずれも、天然青色アントシアニン含有着色料と食品等級の炭酸カルシウムの両方を含有しないように、該複数の被覆層を塗布する工程を有してなる方法。
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CN112638175A (zh) | 2018-08-31 | 2021-04-09 | 马斯公司 | 基于花青素苷的着色剂组合物及其使用方法 |
EP4037499A1 (en) | 2019-10-01 | 2022-08-10 | Mars Incorporated | Enzymatic treatment of anthocyanins |
FR3124391B1 (fr) | 2021-06-29 | 2024-01-19 | Oreal | Composition cosmétique parfumée comprenant au moins un sucre, un colorant anthocyani(di)ne et une matière parfumante, et procédé de traitement de matière kératinique et/ou de vêtement mettant en œuvre la composition |
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JPH11292791A (ja) * | 1998-04-07 | 1999-10-26 | Sumitomo Pharmaceut Co Ltd | 変色を起こしにくい製剤または食品 |
JP2001011355A (ja) * | 1999-06-30 | 2001-01-16 | Masako Mashima | 印字用可食インク、およびこれの製造方法 |
AU5248800A (en) * | 2000-03-16 | 2001-09-24 | San-Ei Gen F.F.I., Inc. | Fading inhibitors |
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GB2526747A (en) | 2015-12-02 |
JP2016514962A (ja) | 2016-05-26 |
CA2903474A1 (en) | 2014-09-25 |
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