JP6368026B1 - Method for inhibiting pigment aggregation in the preparation of colored aqueous solutions - Google Patents
Method for inhibiting pigment aggregation in the preparation of colored aqueous solutions Download PDFInfo
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- 150000002632 lipids Chemical class 0.000 claims description 6
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- 150000001746 carotenes Chemical class 0.000 claims description 5
- 235000005473 carotenes Nutrition 0.000 claims description 5
- KINGXFAMZNIVNL-SXQDSXCISA-N safflor yellow A Natural products OC[C@@H]1O[C@H]2[C@H](OC3=C2C(=O)C(=C(O)C=Cc4ccc(O)cc4)C(=O)[C@]3(O)[C@@H]5O[C@H](CO)[C@@H](O)[C@H](O)[C@H]5O)[C@@H](O)[C@H]1O KINGXFAMZNIVNL-SXQDSXCISA-N 0.000 claims description 5
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Abstract
【課題】飲食品の製造において、着色された水溶液の泡沫部分への色素の凝集を抑制する技術を提供する。【解決手段】色素を、タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類と共に水に溶解して着色された水溶液を調製することで、着色された水溶液の泡立ちにおける泡沫部分への色素の凝集を抑制する。【選択図】なしThe present invention provides a technique for suppressing aggregation of pigments on foamed portions of a colored aqueous solution in the production of food and drink. A colored aqueous solution is prepared by dissolving a pigment in water together with one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum. Suppresses the aggregation of the pigment to the foam part during foaming. [Selection figure] None
Description
本発明は、飲食品の製造において、着色された水溶液を調製する際の色素の凝集を抑制する方法に関する。また、本発明は、色素の凝集が抑制された氷菓や飲料、及びその製造方法に関する。 The present invention relates to a method for suppressing aggregation of pigments when preparing a colored aqueous solution in the production of food and drink. The present invention also relates to ice confectionery and beverages in which pigment aggregation is suppressed, and a method for producing the same.
氷菓等の飲食品の分野では、風味を連想させる着色により嗜好性を高めることが行われている。
着色した氷の製造技術として、水に、着色剤及び該水を増粘させない程度の微量の安定剤を添加し、これに直接式超高温加熱装置を用いて蒸気を注入し、脱気した後、この液体を密封式ペーパーカートンにヘッドスペースのないように充填することを特徴とする着色氷の製造に適した水の製造法が知られている（特許文献１）。この技術は、凍結時に色素がまだら模様に偏り汚い氷となってしまうという問題を解決できるとされている。
In the field of foods and drinks such as ice confectionery, palatability is enhanced by coloring reminiscent of flavor.
As a technique for producing colored ice, after adding a coloring agent and a trace amount of stabilizer that does not thicken the water to water, injecting steam directly into this using a super-high temperature heating device, and then degassing A method for producing water suitable for producing colored ice is known, characterized in that this liquid is filled in a sealed paper carton so that there is no head space (Patent Document 1). This technique is said to be able to solve the problem that the pigment is unevenly mottled and becomes dirty ice when frozen.
本発明者らは、着色された氷菓の工業的生産において、氷菓の原料である着色された水溶液に強い攪拌力が加わったり、タンクへの投入時に衝撃が加わったりする際に、水溶液が泡立つことがあり、泡立った部分（泡沫部分）に色素が凝集するという問題に直面した。この色素の凝集は、特許文献１にみられるようなまだら模様の偏りとは異なり、粒状の凝集物が、泡沫部分に吸着する現象であった。
このような色素凝集は、特に飲料や氷菓等の透明度の高い商品においては、商品価値を著しく低減させる。そのため、このような食品の製造工程において色素凝集が発生した場合には、凝集部分を除去する工程が必要となり、製造効率を低下させる。
さらに、凝集部分を除去することで、色素原料のロスにつながったり、当初の色調設計と異なる薄い色調となってしまったり、或いは、製品によって色調にばらつきが生ずる等の問題があった。
In industrial production of colored ice confectionery, the present invention causes the aqueous solution to foam when a strong stirring force is applied to the colored aqueous solution that is the raw material of ice confectionery or when an impact is applied when it is introduced into the tank. There was a problem that the pigment aggregated in the foamed part (foam part). The aggregation of the dye was a phenomenon in which granular aggregates adsorbed to the foam portion, unlike the uneven pattern of mottled patterns as seen in Patent Document 1.
Such pigment aggregation remarkably reduces the commercial value of highly transparent products such as beverages and ice confections. Therefore, when pigment aggregation occurs in such a food production process, a process for removing the aggregated portion is required, which lowers the production efficiency.
Further, there is a problem that removal of the agglomerated portion leads to loss of the pigment raw material, a thin color tone different from the original color tone design, or a variation in color tone depending on the product.
そこで、本発明は、飲食品の製造において、着色された水溶液の泡沫部分への色素の凝集を抑制する技術を提供することを課題とする。 Then, this invention makes it a subject to provide the technique which suppresses aggregation of the pigment | dye to the foam part of the colored aqueous solution in manufacture of food-drinks.
本発明者らは、鋭意研究開発を行った結果、水溶液を着色する際にタマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類を添加することで、泡沫部分に色素が凝集することを防ぐことができることを見出し、本発明を完成するに至った。 As a result of earnest research and development, the present inventors have added one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum when coloring an aqueous solution, so that the foam portion The inventors have found that the pigments can be prevented from aggregating, and have completed the present invention.
前記課題を解決する本発明は、
着色された水溶液の泡立ちにおける泡沫部分での色素の凝集を抑制する方法であって、
色素を、タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類と共に水に溶解して着色された水溶液を調製することを特徴とする。
着色された水溶液の調製にあたり、色素を、タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類と共に水に溶解することで、水溶液の泡立ちにおける泡沫部分への色素の凝集を抑制することが可能となる。
The present invention for solving the above problems
A method for suppressing aggregation of pigments in a foam portion in foaming of a colored aqueous solution,
A coloring aqueous solution is prepared by dissolving a pigment in water together with one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum.
In the preparation of a colored aqueous solution, the pigment is dissolved in water together with one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum, so that the pigment on the foam portion in the foaming of the aqueous solution It is possible to suppress the aggregation of.
本発明の好ましい形態では、前記水溶液がタンパク質、ポリフェノール又は食物繊維を含む。
水溶液がタンパク質、ポリフェノール又は食物繊維を含む場合に、特に、泡立ちにおける泡沫部分への色素の凝集が顕著となるため、本発明が有用である。
In a preferred form of the invention, the aqueous solution contains protein, polyphenols or dietary fiber.
In the case where the aqueous solution contains protein, polyphenol or dietary fiber, the present invention is particularly useful since the aggregation of the pigment to the foamed part in foaming becomes remarkable.
本発明の好ましい形態では、前記多糖類を、前記水溶液に対する濃度が０．０００７〜０．７質量％となるように溶解する。
このような濃度範囲で前記多糖類を溶解する用いることにより、泡立ちにおける泡沫部分への色素の凝集の抑制の効果を十分に得ることができる。
In a preferred embodiment of the present invention, the polysaccharide is dissolved so that the concentration with respect to the aqueous solution is 0.0007 to 0.7 mass%.
By dissolving and using the polysaccharide in such a concentration range, it is possible to sufficiently obtain the effect of suppressing the aggregation of the pigment to the foamed part during foaming.
本発明の好ましい形態では、前記色素が、スピルリナ色素、カロテン色素、紅麹色素及びベニバナ黄色素から選ばれた色素である。
このような色素で着色した場合に、特に、泡立ちにおける泡沫部分への色素の凝集が顕著となるため、本発明が有用である。
In a preferred embodiment of the present invention, the pigment is a pigment selected from spirulina pigments, carotene pigments, sockeye pigments and safflower yellow.
In the case of coloring with such a dye, the present invention is particularly useful because the aggregation of the dye to the foamed part becomes remarkable in foaming.
前記課題を解決する本発明は、着色された水溶液の調製、及び調製された水溶液の泡立ちを惹起する操作を含む、飲食品の製造方法であって、
前記水溶液の調製は、色素を、タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類と共に水に溶解することを特徴とする。
本発明の製造方法によれば、色素の凝集が抑制された外観に優れた飲食品を製造することができる。
The present invention for solving the above-mentioned problems is a method for producing a food or drink comprising the preparation of a colored aqueous solution and the operation of causing foaming of the prepared aqueous solution,
The aqueous solution is prepared by dissolving a pigment in water together with one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum.
According to the production method of the present invention, it is possible to produce a food or drink excellent in appearance with suppressed aggregation of pigments.
前記課題を解決する本発明は、水を９０〜９９質量％、脂質を０〜０．５質量％、たんぱく質を０〜０．５質量％、色素を０．００１〜０．５質量％、及び泡立ち惹起成分を含む、氷菓及び飲料から選ばれる飲食品であって、
タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類を合計で０．０００７〜０．７質量％含むことを特徴とする。
The present invention that solves the above-mentioned problems includes 90 to 99% by mass of water, 0 to 0.5% by mass of lipid, 0 to 0.5% by mass of protein, 0.001 to 0.5% by mass of pigment, and It is a food or drink selected from ice confectionery and beverages, including a foam-inducing component,
A total of 0.0007 to 0.7 mass% of one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum.
前記課題を解決する本発明は、水を９０〜９９質量％、脂質を０〜０．５質量％、たんぱく質を０〜０．５質量％、色素を０．００１〜０．５質量％含み、泡立ちを惹起する操作を経て製造される氷菓及び飲料から選ばれる飲食品であって、
タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類を合計で０．０００７〜０．７質量％含むことを特徴とする。
これら飲食品は、色素の凝集が抑制され、外観に優れる。
The present invention for solving the above problems comprises 90 to 99% by mass of water, 0 to 0.5% by mass of lipid, 0 to 0.5% by mass of protein, 0.001 to 0.5% by mass of a dye, It is a food or drink selected from frozen desserts and beverages manufactured through operations that induce foaming,
A total of 0.0007 to 0.7 mass% of one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum.
These foods and drinks are excellent in appearance because aggregation of pigments is suppressed.
本発明によれば、氷菓や飲料に代表される飲食品の工業的生産において、泡立ちにおける泡沫への色素の凝集を抑制し、外観に優れた飲食品を製造することが可能となる。 ADVANTAGE OF THE INVENTION According to this invention, in the industrial production of food / beverage products represented by ice confectionery and a drink, aggregation of the pigment | dye to the foam in foaming is suppressed, and it becomes possible to manufacture food / beverage products excellent in the external appearance.
本発明の方法は、着色された水溶液の泡立ちにおける泡沫部分への色素の凝集を抑制する方法である。
本発明の方法は、着色された水溶液の調製において広く用いることができる。例えば、飲食品の製造工程において、着色された水溶液を調製する際に用いることが挙げられる。
The method of the present invention is a method for suppressing the aggregation of the pigment to the foamed portion in the foaming of the colored aqueous solution.
The method of the present invention can be widely used in the preparation of colored aqueous solutions. For example, in the manufacturing process of food-drinks, it is mentioned when preparing the colored aqueous solution.
本発明の方法は、色素を、タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる多糖類と共に水に溶解して着色された水溶液を調製することを特徴とする。
色素としては、特段の制限なく用いることができる。色素として、例えば、スピルリナ色素、カロテン色素、紅麹色素及びベニバナ黄色素等が挙げられる。
水溶液に対する色素の含有量は、通常の範囲で適宜設定することができるが、例えば総量で、０．００１〜０．５質量％を目安とすることができる。
The method of the present invention is characterized by preparing a colored aqueous solution by dissolving a pigment in water together with a polysaccharide selected from tamarind seed gum, guar gum, and locust bean gum.
The dye can be used without any particular limitation. Examples of the pigment include spirulina pigment, carotene pigment, sockeye pigment, safflower yellow and the like.
Although content of the pigment | dye with respect to aqueous solution can be suitably set in a normal range, for example, 0.001-0.5 mass% can be made into a standard with a total amount.
多糖類としては、好ましくは、タマリンドシードガム、グァーガム及びローカストビーンガムから選ばれる１種又は２種以上の多糖類を用いることができる。
水溶液に対する前記多糖類の合計濃度としては、色素の凝集の抑制効果の観点から、下限値としては、好ましくは０．０００７質量％、さらに好ましくは０．００１質量％、より好ましくは０．０１質量％である。また、上限値としては粘度等の取り扱い性、氷菓や飲料に適用する場合の食感や冷涼感等の嗜好性を考慮すると、好ましくは０．７質量％、さらに好ましくは０．５質量％、より好ましくは０．２質量％である。
タマリンドシードガム、グァーガム、及びローカストビーンガムをそれぞれ単独で用いる場合の好ましい濃度は以下のとおりである。
タマリンドシードガム：
下限値 好ましくは０．００７質量％、さらに好ましくは０．０１質量％、
上限値 好ましくは０．７質量％、さらに好ましくは０．５質量％、より好ましくは０．２質量％
グァーガム：
下限値 好ましくは０．０２質量％、さらに好ましくは０．０３質量％、より好ましくは０．０４質量％、
上限値 好ましくは０．１８質量％、さらに好ましくは０．１５質量％、より好ましくは０．１質量％、特に好ましくは０．０５質量％
ローカストビーンガム：
下限値 好ましくは０．０００７質量％、さらに好ましくは０．００１質量％、より好ましくは０．０１質量％、
上限値 好ましくは０．２質量％、さらに好ましくは０．１５質量％、より好ましくは０．１質量％
また、前記多糖類から選ばれる２種以上を組み合わせて使用することもできる。
この場合の各々の多糖類の好ましい含有量は、前述した単独での好ましい形態に、含有比率を乗じた値である。
As the polysaccharide, preferably, one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum can be used.
The total concentration of the polysaccharide with respect to the aqueous solution is preferably 0.0007% by mass, more preferably 0.001% by mass, and more preferably 0.01% by mass from the viewpoint of the effect of suppressing the aggregation of the pigment. %. In addition, the upper limit is preferably 0.7% by mass, more preferably 0.5% by mass, in consideration of handling properties such as viscosity, and palatability such as texture and coolness when applied to ice confectionery and beverages. More preferably, it is 0.2 mass%.
The preferred concentrations when tamarind seed gum, guar gum, and locust bean gum are used alone are as follows.
Tamarind seed gum:
Lower limit value Preferably it is 0.007 mass%, More preferably, it is 0.01 mass%,
Upper limit value Preferably it is 0.7 mass%, More preferably, it is 0.5 mass%, More preferably, it is 0.2 mass%
Guargam:
Lower limit value Preferably it is 0.02 mass%, More preferably, it is 0.03 mass%, More preferably, it is 0.04 mass%,
Upper limit value preferably 0.18% by mass, more preferably 0.15% by mass, more preferably 0.1% by mass, particularly preferably 0.05% by mass
Locust bean gum:
Lower limit value Preferably it is 0.0007 mass%, More preferably, it is 0.001 mass%, More preferably, it is 0.01 mass%,
Upper limit value Preferably it is 0.2 mass%, More preferably, it is 0.15 mass%, More preferably, it is 0.1 mass%
Moreover, it can also be used in combination of 2 or more types chosen from the said polysaccharide.
The preferable content of each polysaccharide in this case is a value obtained by multiplying the above-described preferable single form by the content ratio.
水溶液には、更に任意成分を添加することができる。中でも、泡立ち惹起成分として、タンパク質、ポリフェノール及び食物繊維から選ばれる１種又は２種以上を添加する形態が好ましく挙げられる。これは、タンパク質、ポリフェノール、食物繊維のような泡立ち惹起成分を添加する形態では、水溶液の泡立ちが起こりやすく、同時に泡沫部分への色素の凝集が起こりやすいためである。
タンパク質を添加する形態としては、乳タンパク質を含む乳製品を添加する場合等が挙げられる。ポリフェノールや食物繊維を添加する形態としては、果汁を添加する場合などが挙げられる。なお、これらの添加量は、所定の工業的生産において、泡立ちが起こる範囲が挙げられる。
Optional components can be further added to the aqueous solution. Especially, the form which adds 1 type, or 2 or more types chosen from protein, polyphenol, and dietary fiber as a foaming induction component is mentioned preferably. This is because in the form in which a foaming-inducing component such as protein, polyphenol, or dietary fiber is added, foaming of the aqueous solution is likely to occur, and at the same time, aggregation of the pigment to the foamed part is likely to occur.
Examples of the form of adding protein include a case of adding a dairy product containing milk protein. As a form which adds polyphenol and dietary fiber, the case where fruit juice is added, etc. are mentioned. In addition, as for these addition amount, the range in which foaming occurs in predetermined industrial production is mentioned.
但し、本発明の色素凝集を抑制する効果が特に価値を有するのは、水を主成分とする透明度を有する水溶液を用いた飲食品、水を主成分とする低粘度（１５℃で６０ｃｐ以下）の水溶液を用いた飲食品の製造への応用である。また、本発明の色素凝集を抑制する方法によれば、飲食品の粘度を大きく変化させることなく色素凝集を抑制することが可能であることから、特に冷涼感を有する冷菓や飲料などの飲食品、特にＢｒｉｘが１０以下の飲食品の製造に好適である。これらの観点から、水溶液におけるタンパク質の濃度の上限値としては、０．５質量％が好ましく挙げられる。また、同様の観点から、脂質の濃度の上限値としては、０．５質量％が好ましく挙げられる。また、同様の観点から、前記必須成分である多糖類を含む全多糖類の含有量の上限値としては、０．５質量％が好ましく挙げられる。 However, the effect of suppressing the dye aggregation of the present invention is particularly valuable because it is a food or drink using a water-based transparent aqueous solution and a water-based low viscosity (60 cp or less at 15 ° C.). This is an application to the production of foods and drinks using an aqueous solution. In addition, according to the method for suppressing pigment aggregation of the present invention, it is possible to suppress pigment aggregation without greatly changing the viscosity of the food or drink. In particular, it is suitable for the production of food and drink having a Brix of 10 or less. From these viewpoints, the upper limit of the protein concentration in the aqueous solution is preferably 0.5% by mass. From the same viewpoint, the upper limit of the lipid concentration is preferably 0.5% by mass. In addition, from the same viewpoint, the upper limit of the content of all polysaccharides including the essential component polysaccharide is preferably 0.5% by mass.
水溶液の調製方法としては、好ましくは、水に、前記必須成分である多糖類を溶解した後に、色素を添加混合する方法が挙げられる。多糖類を水に溶解する際には、６０℃以下の水に投入し、８０〜８５℃に加温して行うことが好ましい。また、色素を添加混合する際には、２〜２０℃まで冷却して行うことが好ましい。
前述したタンパク質、ポリフェノール、食物繊維等の泡立ち惹起成分を添加する場合は、多糖類と共に水に溶解することが好ましい。また、惹起成分は、予め水に溶解された各種飲食品原料であってもよい。このような飲食品原料としては、乳製品、果汁等が挙げられる。
The method for preparing the aqueous solution is preferably a method in which the polysaccharide, which is the essential component, is dissolved in water, and then a pigment is added and mixed. When the polysaccharide is dissolved in water, it is preferably added to water at 60 ° C. or lower and heated to 80 to 85 ° C. Moreover, when adding and mixing a pigment | dye, it is preferable to cool and cool to 2-20 degreeC.
When adding foaming-inducing components such as the aforementioned proteins, polyphenols, and dietary fibers, it is preferable to dissolve in water together with the polysaccharide. Further, the inducing component may be various food / beverage raw materials previously dissolved in water. Examples of such food and drink materials include dairy products and fruit juices.
前述した本発明の方法は、着色された水溶液の調製、及び調製された水溶液の泡立ちを惹起する操作を含む飲食品の製造、泡立ち惹起成分を含む着色された水溶液の調製を含む飲食品の製造に応用することができる。
特に、本発明の方法は、色素の凝集が商品価値に影響を与える飲食品に対して有用であり、そのような飲食品として、透明度の高い飲食品が挙げられる。このような飲食品として、氷菓、飲料が挙げられる。
水溶液の泡立ちを惹起する操作としては、攪拌、タンク等への投入、容器への充填等が挙げられる。
また、特にタンパク質、ポリフェノール、又は食物繊維等の泡立ち惹起成分を含む水溶液を原料とする飲食品の製造においては、水溶液の泡立ちが起こりやすく、同時に泡立ちにおける泡沫部分への色素の凝集が顕著となるため、本発明が有用である。
本発明の製造方法における水溶液の好ましい組成、水溶液の調製方法は、前述したとおりである。
また、飲食品の製造におけるその他の工程は、常法により行うことができる。
The method of the present invention described above includes the preparation of a colored aqueous solution, the production of a food and drink including operations for inducing foaming of the prepared aqueous solution, and the production of a food and drink including the preparation of a colored aqueous solution containing a foam-inducing component. It can be applied to.
Especially the method of this invention is useful with respect to the food / beverage products which aggregation of a pigment | dye affects a commercial value, and food / beverage products with high transparency are mentioned as such food / beverage products. Examples of such food and drink include ice confectionery and beverages.
Examples of the operation for inducing foaming of the aqueous solution include stirring, charging into a tank and the like, filling into a container, and the like.
In addition, particularly in the production of foods and drinks made from an aqueous solution containing a foam-inducing component such as protein, polyphenol, or dietary fiber, foaming of the aqueous solution is likely to occur, and at the same time, the aggregation of the pigment on the foamed part during foaming becomes significant. Therefore, the present invention is useful.
The preferred composition of the aqueous solution and the method for preparing the aqueous solution in the production method of the present invention are as described above.
Moreover, the other process in manufacture of food-drinks can be performed by a conventional method.
本発明の飲食品の好ましい形態としては、氷菓や飲料が挙げられる。本発明の飲食品は、少なくとも泡立ち惹起成分を含むか、泡立ち惹起工程を経て製造される。本発明の飲食品の組成としては、好ましくは以下の特徴を有する。
水を９０〜９９質量％含む。
色素を０．００１〜０．５質量％、好ましくは０．００１〜０．３質量％含む。
タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類を合計で、０．０００７〜０．７質量％、さらに好ましくは０．００１〜０．５質量％、好ましくは０．０１〜０．２質量％含む。
ここで、前記多糖類を単独で用いる場合に、その含有量の好ましい形態は以下のとおりである。
タマリンドシードガム：
下限値 好ましくは０．００７質量％、さらに好ましくは０．０１質量％、
上限値 好ましくは０．７質量％、さらに好ましくは０．５質量％、より好ましくは０．２質量％
グァーガム：
下限値 好ましくは０．０２質量％、さらに好ましくは０．０３質量％、より好ましくは０．０４質量％、
上限値 好ましくは０．１８質量％、さらに好ましくは０．１５質量％、より好ましくは０．１質量％、特に好ましくは０．０５質量％
ローカストビーンガム：
下限値 好ましくは０．０００７質量％、さらに好ましくは０．００１質量％、より好ましくは０．０１質量％、
上限値 好ましくは０．２質量％、さらに好ましくは０．１５質量％、より好ましくは０．１質量％
また、タンパク質、脂質の含有量は、色素凝集抑制の効果を顕著に得ることができるという観点から、各々上限が０．５質量％であることが好ましい。
前記組成によって、色素の凝集が抑制された、外観が良好な飲食品を得ることが可能となる。
As a preferable form of the food / beverage products of this invention, ice confectionery and a drink are mentioned. The food or drink of the present invention contains at least a foaming-inducing component or is produced through a foaming-inducing process. The composition of the food or drink of the present invention preferably has the following characteristics.
Contains 90-99% by weight of water.
The pigment is contained in an amount of 0.001 to 0.5% by mass, preferably 0.001 to 0.3% by mass.
One or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum in total, 0.0007 to 0.7 mass%, more preferably 0.001 to 0.5 mass%, preferably Contains 0.01-0.2 mass%.
Here, when the said polysaccharide is used independently, the preferable form of the content is as follows.
Tamarind seed gum:
Lower limit value Preferably it is 0.007 mass%, More preferably, it is 0.01 mass%,
Upper limit value Preferably it is 0.7 mass%, More preferably, it is 0.5 mass%, More preferably, it is 0.2 mass%
Guargam:
Lower limit value Preferably it is 0.02 mass%, More preferably, it is 0.03 mass%, More preferably, it is 0.04 mass%,
Upper limit value preferably 0.18% by mass, more preferably 0.15% by mass, more preferably 0.1% by mass, particularly preferably 0.05% by mass
Locust bean gum:
Lower limit value Preferably it is 0.0007 mass%, More preferably, it is 0.001 mass%, More preferably, it is 0.01 mass%,
Upper limit value Preferably it is 0.2 mass%, More preferably, it is 0.15 mass%, More preferably, it is 0.1 mass%
Further, the upper limit of the content of protein and lipid is preferably 0.5% by mass from the viewpoint that the effect of suppressing pigment aggregation can be remarkably obtained.
According to the composition, it is possible to obtain a food / beverage product having a good appearance, in which aggregation of pigments is suppressed.
以下、本発明について、実施例を示しながらより詳細に説明する。 Hereinafter, the present invention will be described in more detail with reference to examples.
＜試験１＞
以下の試験は、多糖類の添加による泡立ちにおける泡沫部分への色素の凝集の抑制効果を見るために行った。
表１に示す仕込み量（質量％）により、実施例及び比較例の着色された水溶液を調製した。
すなわち、色素以外の成分を水に溶解しながら８０℃まで加温し、これを１０℃以下まで冷却した後、色素を混合溶解することで水溶液を調製した。
ここで、用いたスピルリナ色素（市販品）には、微量のタンパク質が含まれている。
また、各多糖類は、市販品を用いた。なお、グァーガム／タマリンドシードガム混合品は、グァーガム２５％／タマリンドシードガム７５％の混合品である。
調製した各水溶液を、HOMOMIXER MARKII Model2.5を用いて2分間攪拌した。攪拌操作後、液体の状態、泡立ちの程度、及び泡立ちが見られる場合には泡沫部分の色素凝集の程度を評価した。結果を表１に示す。
<Test 1>
The following test was performed in order to see the inhibitory effect of the aggregation of the pigment | dye to the foam part in foaming by addition of polysaccharide.
Colored aqueous solutions of Examples and Comparative Examples were prepared with the amounts (% by mass) shown in Table 1.
That is, it heated to 80 degreeC, melt | dissolving components other than a pigment | dye in water, after cooling this to 10 degrees C or less, the aqueous solution was prepared by mixing and dissolving a pigment | dye.
Here, the used Spirulina pigment (commercially available product) contains a trace amount of protein.
Moreover, the commercial item was used for each polysaccharide. The guar gum / tamarind seed gum mixture is a mixture of guar gum 25% / tamarind seed gum 75%.
Each prepared aqueous solution was stirred for 2 minutes using HOMOMIXER MARKII Model 2.5. After the stirring operation, the liquid state, the degree of foaming, and when foaming was observed, the degree of pigment aggregation in the foam part was evaluated. The results are shown in Table 1.
比較例１の多糖類を含まない水溶液では、泡立ちは多く、泡沫部分の色素凝集も目立っていた。比較例２は、比較例１において、消泡剤であるシリコーン製剤を添加したものである。シリコーン製剤の添加により泡立ちは抑制されたが、色素凝集は抑制されなかった。
一方、実施例１〜４の、グァーガム、タマリンドシードガム、ローカストビーンガムから選ばれる多糖類を含む水溶液では、泡沫部分の色素凝集が抑制された。また、液体の状態も均一であった。
In the aqueous solution containing no polysaccharide of Comparative Example 1, there was much foaming and pigment aggregation in the foam part was also noticeable. The comparative example 2 adds the silicone formulation which is an antifoamer in the comparative example 1. FIG. Foaming was suppressed by the addition of the silicone preparation, but pigment aggregation was not suppressed.
On the other hand, in the aqueous solutions containing polysaccharides selected from guar gum, tamarind seed gum, and locust bean gum in Examples 1 to 4, pigment aggregation in the foam portion was suppressed. The liquid state was also uniform.
さらに、他の多糖類を用いた比較例３〜７は、液体中や泡沫部分に色素の不溶物が見られた。
以上の結果から、グァーガム、タマリンドシードガム、ローカストビーンガムから選ばれる１種又は２種以上の多糖類を色素と共に水に溶解することで、泡立ちにおける泡沫部分への色素凝集を抑制できることが分かった。
また、比較例１と比較例２の結果を比較するとシリコーン製剤で泡立ちを抑制すると泡立ちは抑制されるものの、色素凝集は抑制されないことが分かる。このことから、多糖類による泡沫部分への色素凝集の抑制の効果は、泡立ちを抑制する効果と同義でないことも分かった。
Further, in Comparative Examples 3 to 7 using other polysaccharides, insoluble matter of the pigment was observed in the liquid or in the foam portion.
From the above results, it was found that, by dissolving one or more polysaccharides selected from guar gum, tamarind seed gum, and locust bean gum in water together with the pigment, pigment aggregation on the foam portion during foaming can be suppressed. .
Moreover, when the results of Comparative Example 1 and Comparative Example 2 are compared, it is found that when foaming is suppressed with the silicone preparation, foaming is suppressed, but dye aggregation is not suppressed. From this, it was also found that the effect of suppressing the aggregation of the pigment to the foam portion by the polysaccharide is not synonymous with the effect of suppressing the foaming.
＜試験２＞
以下の試験は、様々な色素を用いた場合の、多糖類の添加による泡立ちにおける泡沫部分への色素の凝集の抑制効果を見るために行った。
表２に示す仕込み量（質量％）により、実施例及び比較例の着色された水溶液を、実施例１と同じ方法で調製し、評価した。
なお、本試験例では、ホエイパウダーを添加することで、泡立ちを惹起したが、実際の工業生産においては、より大きな攪拌力等が水溶液に加わるためタンパク質が存在せずとも泡立ちが惹起されることが確認されている。
<Test 2>
The following test was performed in order to see the inhibitory effect of the aggregation of the pigment on the foam portion in the foaming due to the addition of the polysaccharide when various pigments were used.
The aqueous solutions colored in Examples and Comparative Examples were prepared and evaluated in the same manner as in Example 1 with the amount (% by mass) shown in Table 2.
In this test example, foaming was caused by adding whey powder. However, in actual industrial production, foaming is induced even if no protein is present because a larger stirring force is applied to the aqueous solution. Has been confirmed.
各実施例及び比較例の結果に示されるように、様々な色素において、泡立ちにおける泡沫部分の色素の凝集が抑制されることが確認された。 As shown in the results of Examples and Comparative Examples, it was confirmed that the aggregation of the pigment in the foam portion during foaming was suppressed in various pigments.
＜試験３＞
以下の試験は、多糖類の添加量の好ましい範囲を評価するために行った。
表３に示す仕込み量（質量％）により、実施例及び比較例の着色された水溶液を、実施例１と同じ方法で調製し、評価した。
さらに、水溶液を凍結して氷菓を製造し、氷菓の食感を専門パネラー２名により評価した。
<Test 3>
The following test was conducted in order to evaluate the preferable range of the amount of polysaccharide added.
The aqueous solutions colored in Examples and Comparative Examples were prepared and evaluated in the same manner as in Example 1 with the amounts (% by mass) shown in Table 3.
Furthermore, frozen confectionery was produced by freezing the aqueous solution, and the texture of the frozen confectionery was evaluated by two specialist panelists.
各実施例の結果に示されるように、多糖類の広範な濃度において、泡立ちにおける泡沫部分の色素の凝集の抑制効果が発揮されることが確認された。
実施例９、実施例１１、実施例１３については、氷菓の食感にややとろみが感じられ、やや冷涼感が小さかった。
なお、実施例９においてタマリンドシードガムを０．２質量％とした場合、実施例１１においてグァーガムを０．０４質量％とした場合、実施例１３においてローカストビーンガムを０．１質量％とした場合には、とろみは全く感じられなかった。
As shown in the results of each Example, it was confirmed that the inhibitory effect of aggregation of the pigment in the foam portion during foaming was exhibited in a wide range of polysaccharide concentrations.
About Example 9, Example 11, and Example 13, the texture of ice confection felt a little thick and the feeling of coolness was a little small.
In Example 9, when the tamarind seed gum is 0.2% by mass, in Example 11, the guar gum is 0.04% by mass, in Example 13, the locust bean gum is 0.1% by mass Did not feel any thickening.
＜試験例４＞
以下の試験は、ポリフェノールに起因する泡立ちにおける泡沫部分への色素の凝集の抑制効果を見るために行った。
<Test Example 4>
The following test was performed in order to see the inhibitory effect of the aggregation of the pigment | dye to the foam part in the foaming resulting from a polyphenol.
実施例と比較例の結果からわかるように、ポリフェノールを含有することに起因する泡立ちにおいても、泡沫部分への色素の凝集の抑制効果が発揮されることが確認された。これにより、本発明は、様々な泡立ちにおける泡沫部分への色素の凝集に対して有効であることが分かった。 As can be seen from the results of Examples and Comparative Examples, it was confirmed that the effect of suppressing the aggregation of the dye to the foam portion was exhibited even in foaming caused by containing polyphenol. Thereby, it turned out that this invention is effective with respect to the aggregation of the pigment | dye to the foam part in various foaming.
本発明は、冷菓や飲料などの工業的生産に利用できる。 The present invention can be used for industrial production of frozen desserts and beverages.
Claims (10)
前記水溶液が、タンパク質、ポリフェノール、及び食物繊維から選ばれる１種または２種以上を含み、
前記水溶液の調製は、色素を、タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種または２種以上の多糖類と共に水に溶解することを特徴とする、氷菓の製造方法。 A method for producing ice confection , comprising the preparation of a colored aqueous solution, the operation of causing foaming of the prepared aqueous solution, and the freezing of the aqueous solution after the operation,
The aqueous solution contains one or more selected from proteins, polyphenols, and dietary fiber,
Preparation of the aqueous solution, a dye, characterized by dissolving tamarind seed gum, guar gum, and water together with one or more polysaccharides selected from locust bean gum, frozen confections method of manufacturing.
タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類を合計で０．０００７〜０．７質量％含むことを特徴とする氷菓。 Water 90 to 99% by weight, lipid 0-0.5 wt%, the protein to 0.5 wt%, dye 0.001 wt%, and an ice confection comprising inducing component foaming There,
An ice confectionery comprising 0.0007 to 0.7 mass% in total of one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum.
タマリンドシードガム、グァーガム、及びローカストビーンガムから選ばれる１種又は２種以上の多糖類を合計で０．０００７〜０．７質量％含み、
前記色素が、スピルリナ色素、カロテン色素、紅麹色素、及びベニバナ黄色素から選ばれる１種又は２種以上であることを特徴とする、氷菓。
Water 90 to 99% by weight, lipid 0-0.5 wt%, the protein to 0.5 wt%, dye comprises 0.001 to 0.5 wt%, through the operation of raising the foaming production Ice confectionery (excluding gel food)
Including 0.0007 to 0.7 mass% in total of one or more polysaccharides selected from tamarind seed gum, guar gum, and locust bean gum,
An ice confectionery characterized in that the pigment is one or more selected from spirulina pigment, carotene pigment, sockeye pigment, and safflower yellow .
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