JPH0538255A - Method for coloring chocolate to red color - Google Patents

Abstract

PURPOSE:To color a chocolate to bright and clear red color having excellent heat and light resistance by using a pigment extracted from common madder. CONSTITUTION:Root of common madder, tissue-cultured cell of common madder and/or cultured hair root of common madder are extracted with water or hydrated alcohol and the obtained pigment is hydrolyzed. Chocolate is colored to red color by a red pigment composition composed of the above pigment, alums, organic acid salts and carbonates. The colored chocolate exhibits bright and clear red color having excellent heat resistance and light resistance.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to food products. The purpose is to color chocolates in a bright red color which is industrially advantageous.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for natural pigments as food pigments. Examples of pigments for coloring chocolates in red include cochineal pigments, quinone pigments such as lac pigments, red cabbage, grape pigments, anthocyanin pigments such as berry pigments, gardenia red pigments, red yeast rice pigments and beet pigments. Are known. However, these pigments have a major drawback when used for coloring chocolates.

That is, the anthocyanin dye turns purple when the pH is neutral to weakly alkaline and cannot be used as a red color. Red malt dye is inferior in light resistance, and beet dye is inferior in heat resistance, so that the fading of the dye cannot be used remarkably. Gardenia red pigment is a dark purpleish hue and it is difficult to color it in bright bright red

[0004]

Here, the creation of a method for coloring chocolate with a bright bright red color which is excellent in heat resistance and light resistance is a problem to be solved by those skilled in the art.
This invention is one answer to this problem. The present invention will be described in detail below.

The present invention is a pigment extracted with water or hydroalcoholic alcohol from one or more of Western red radish root, Western madder tissue culture cell or Western madder hairy root culture when coloring chocolates in red color. A uniform red dye composition comprising a dye and an alum, an organic acid salt, or a carbonate obtained by hydrolysis is used, and this is a feature of the present invention.

[0006]

The method for preparing the red dye composition of the present invention comprises the steps of using water or hydroalcoholic alcohol from one or more of Western radix root, tissue culture cell of Western madder or hairy root culture of Western madder. 3 to 4 parts of alum, 7 to 9 parts of organic acid salts, 1 to 1 part of carbonates per 1 part of pigment which is extracted, hydrolyzed, dried and pulverized
It is a mixture of 3 parts uniformly.

[0007] For example, the powdered pigment means an anthraquinone pigment extracted from one or more of western red radish root, western madder tissue culture cell or western madder hairy root culture with water or hydrous alcohol. , Which is converted to a pigment that is easy to form an aluminum complex salt by a hydrolysis treatment using at least one of an enzyme, a microorganism, an acid or an alkali. Alums are grilled ammonium alum, ammonium alum, grilled alum,
Alum and other alums. Organic acid salts refer to sodium or potassium salts of tartaric acid, citric acid, malic acid, succinic acid, fumaric acid and the like. Carbonates refer to sodium hydrogen carbonate, sodium carbonate, potassium carbonate, calcium carbonate, and other carbonates. A representative method for preparing a red dye composition has already been filed by the applicant of the present invention on March 1, 1991 (Japanese Patent Application No. 3-611).
88).

Next, a typical chocolate coloring process will be described. Dye liquid prepared by mixing cocoa butter, whole milk powder, powdered sugar, flavor, etc. into white chocolate that has been softened by heating to about 40 ° C., and further dissolving 1 part of the red dye composition of the present invention in 2 to 9 parts of hot water. After adding and molding operation,
Make chocolate by cooling at 5 ° C for 1 hour. The chocolates mentioned here include coated chocolate and marble chocolate, and examples thereof include strawberry chocolate, blueberry chocolate and the like. This is the end of the invention. According to the present invention, chocolates can be colored in bright bright red which is excellent in heat resistance and light resistance. This will be described using the following example.

[0009]

【Example】

Example 1 2000 g of 70% alcohol per 100 g of Western red radish root
Was added, and the mixture was extracted at 80 ° C. for 10 hours, filtered, and filtrate 1
500 ml was obtained. To this filtrate, 10 g of Cokulase SS manufactured by Sankyo Co., Ltd. was added as an enzyme, reacted at 35 ° C. for 36 hours, hydrolyzed, dried and pulverized to obtain 11 g of a powdery pigment. A red pigment composition A was prepared by uniformly mixing 25 g of ammonium alum, 50 g of sodium malate and 18 g of sodium carbonate (anhydrous) with 7 g of the obtained powder pigment.

90 g of hot water was added to 10 g of this red dye composition A.
Add the dye solution dissolved in step 4 to the white chocolate of the following formulation, which was softened by heating to about 40 ° C,
Cooled for 1 hour to make strawberry chocolate. Similarly, a strawberry chocolate prepared by adjusting the cochineal dye composition, the lac dye composition, and the beet dye individually to have almost the same concentration feeling is used for 3000
Irradiation for 3 days under lux fluorescent light
The heat resistance was compared by holding in a thermostat at 35 ° C. for 7 days, and the results are shown in Table 1.

(Strawberry Chocolate Formulation) White chocolate 80 g Powdered sugar 10 g Cocoa butter 5 g Whole milk powder 5 g Strawberry essence 0.15 g Red pigment composition A pigment liquid 0.3 ml

[0012]

[Table 1] Hue, heat resistance and light resistance of strawberry chocolate colored with red dye composition A

(Explanation) Hue: The hue of the colored strawberry chocolate was visually observed. Light resistance: Irradiation with a fluorescent lamp (3000 lux) was performed for 3 days. The residual rate (%) of the pigment is shown by visual comparison. Heat resistance: Performed in a thermostat at 35 ° C. for 7 days. The residual rate (%) of the pigment is shown by visual comparison.

Results Strawberry chocolate prepared using Red Dye Composition A exhibits a bright, bright red color and is more resistant to fluorescent light than the Cochineal Dye Composition, Rack Dye Composition and Beet Dye, and It was also excellent in heat resistance with little change in hue.

Example 2 Cultured cells derived from Western red radish were cultured in a medium containing a plant hormone and sucrose, and the resulting dried cultured cells 100 were obtained.
2000 g of 70% alcohol was added to g, 80 ° C, 1
Extract for 0 hours, filter and add 8000 ml of water. 20 g of Cokulase SS manufactured by Sankyo Co., Ltd. was added to the thus obtained extract, and the mixture was hydrolyzed with an enzyme at 35 ° C. for 36 hours, filtered, dried and pulverized to obtain 12 g of a powdery pigment. A red dye composition B was prepared by uniformly mixing 26 g of alum, 63 g of sodium citrate, and 20 g of anhydrous sodium carbonate with 7 g of the powder dye.

90 g of hot water was added to 10 g of this red dye composition B.
Add the dye solution dissolved in step 4 to the white chocolate of the following formulation, which was softened by heating to about 40 ° C,
Cooled for 1 hour to make raspberry chocolate. Similarly, the cochineal dye composition, the rack dye composition, and the beet dye were individually and individually made to have substantially the same concentration feeling with raspberry chocolate, which was irradiated for 3 days under a fluorescent lamp of 3000 lux for light resistance. The heat resistance was maintained for 7 days in a thermostat at 35 ° C., and the heat resistance was visually compared.

(Raspberry chocolate formulation) White chocolate 80 g Powdered sugar 10 g Cocoa butter 5 g Whole milk powder 5 g Raspberry flavor 0.15 g Red pigment composition B pigment liquid 0.5 ml

Results Raspberry chocolate prepared using Red Dye Composition B exhibits a bright, bright red color, compared to the Cochineal Dye Composition, Luck Dye Composition and Beet Dye.
The light resistance by a fluorescent lamp and the heat resistance were very excellent with little change in hue.

Claims (1)

[Claims] 1. A dye and alum obtained by hydrolyzing a pigment extracted with water or hydrous alcohol from at least one of Western radix root, tissue culture cell of Western madder or hairy root culture of Western madder. A red coloring method for chocolates, characterized in that the chocolates are colored with a uniform red pigment composition comprising a salt, an organic acid salt and a carbonate.