JPH06189711A - Palm oil carotene-containing food - Google Patents

Abstract

PURPOSE:To provide the subject food free from offensive odor, excellent in flavor, color tone, fanciness and safety, useful for health etc., formulated with a specific palm oil carotene. CONSTITUTION:The objective food formulated with a palm oil carotene, a product obtained by extracting Blaeis, comprising (A) a total of 85-97wt.% of (l) 55-70wt.% of 4-carotene and (2) 20-40wt.% of alpha-carotene and (B) a total of 3-15wt.% of (3) other carotene(s) and (4) a natural coloring matter such as lycopene.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product containing palm oil carotene.

[0002]

2. Description of the Related Art Conventionally, as carotene-colored foods, those using synthetic β-carotene, imocarotene, duneliera carotene and carrot carotene have been known. Synthetic β-carotene is a synthetic product and cannot satisfy the recent demand for natural products. Others are natural products, but for Dunaliella carotene, the algae of the genus Dunaliella, which is the source of collection, itself has just recently begun to pay attention, and since foods containing this algae have not appeared yet, It is difficult to say that the safety of this algae has been fully confirmed. In addition, imocarotene and carrot carotene have a peculiar offensive odor, and depending on the intended use such as fortification, they are not satisfactory in taste.

[0003]

DISCLOSURE OF THE INVENTION The present invention overcomes the conventional drawbacks in coloring foods, is a natural coloring material which is safe for the living body, and has no offensive odor and nutritional enhancement. It was made as a result of diligent studies in order to develop an additive material for foods that can achieve the above.

[0004]

Means for Solving the Problems The present inventors can obtain a food having a good color tone and flavor by adding a specific palm oil carotene to the food, and also impart nutritional enhancement to the food. The present invention has been completed by finding out that it is possible. That is, the present invention is directed to the palm oil palm (El
aeis guidanceen JACQ. ), An extract obtained by
70% by weight, α-carotene 20 to 40% by weight, β-carotene and α-carotene in a total amount of 85 to 97% by weight,
In addition, palm oil carotene containing 3 to 15% by weight in total of natural pigments such as carotene and lycopene is blended.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Palm oil carotene used in the present invention is oil palm (Elaeis gui).
neensis JACQ. ). This palm oil carotene has the following composition. β-carotene: 55 to 70% by weight α-carotene: 20 to 40% by weight Total amount of α-carotene and β-carotene: 85 to 97% by weight Other natural pigments such as carotene and lycopene: 3-1
5 wt% Typically, 3 to 5 wt% γ-carotene and 3 to 5 wt% lycopene are contained.

For the palm oil carotene of the present invention, the extract may be added to food as it is, or the extract may be added to food as an emulsion using edible oil, or the emulsion may be dried. It can be used in various dosage forms such as products. The amount of the palm oil carotene of the present invention added to food varies depending on the purpose of addition, and can be added in a trace amount as a coloring agent, and also exceeds the usual addition amount as a coloring agent for other addition purposes such as fortification. A large amount can be added. The palm oil carotene of the present invention is preferably added in an amount of 1 × 10 ⁻⁵ wt% or more with respect to food.

As a concrete example of the method for producing the palm oil carotene of the present invention, 10 g of methanol and 0.24 g of caustic soda are added to 30 g of crude palm oil containing 620 ppm of carotene to carry out a methyl esterification reaction to form an ester layer. It is collected, washed with 5 g of water, and then dehydrated. Next, the ester layer is uniformly dissolved in 210 g of methanol, and then allowed to stand at 20 ° C. for 1 hour.

Thereafter, the lower layer in which carotene was deposited was separated and collected, and the trace amount of methanol and water remaining was removed to remove 272
5.8 g of a concentrate containing 0 ppm carotene was obtained. Also,
After the lower layer was separated and collected, methanol and water were removed from the upper layer to obtain 23.3 g of a decolorizing ester having a low concentration of carotene of 97 ppm. Furthermore, after mixing 40 g of methanol and 1.5 g of water with 5.8 g of the above-mentioned carotene-containing concentrate containing 2720 ppm of carotene, the mixture was allowed to stand and the remaining methanol and water were removed from the generated lower layer to obtain 1.1%. 1.2 g of carotene-containing concentrate containing carotene was obtained.

Carotene-containing concentrate 1 obtained by the above method
After degassing 00g under the conditions of 120 ° C. and 1 Torr,
After molecular distillation at 150 ℃ 10 ^-2 Torr, 65g
Distilled palm methyl ester and monoglyceride from
Carotene concentration of 19.1% and methyl ester 0 as residue
35 g of a purified product (%) was obtained. The entire amount of this purified product was dissolved in 665 g of n-hexane containing 1 g of acetone to obtain 50-60
A spherical silica gel having a particle size distribution of 0 μm was applied to a silica gel column having a capacity of 2 L which was dry packed. Acetone 150
Chromatography was performed using hexane containing 0 ppm as a developing solvent, and palm oil carotene concentration was 81.5.
% 7.8 g of purified carotene was obtained. The supply rate of the developing solvent at this time was 2.5 cm / min at the linear velocity of the superficial column standard.
It was. Next, after dissolving purified carotene and corn oil in 200 times amount (weight) of hexane at 40 to 50 ° C, the solvent is removed by thin film distillation at 40 ° C to obtain oil-suspended palm oil carotene. . Table 1 below shows the analysis results for the palm carotene of the present invention and the conventional Dunaliella pigment and carrot pigment.

[0010]

TABLE 1 palm oil Dunaliella carrot carotene * ¹ Dye * ² dye * ³ Composition (w / w%) β- carotene 64 97 50 alpha-carotene 30 3 30 Other carotene 3 - 10 Other 3 - 10 * 1: This Oil palm (Elaei) used in the invention
s guienensis JACQ. )) * 2: Green alga Dunaliella sa
extract extracted from lina) * 3: carrot extract extracted from carrot (Daucus carota L.)

As shown by the above analysis results, the palm oil carotene of the present invention has a better β-α balance than other carotene and is effective for use as a natural carotene. In order to color and fortify various foods using palm oil carotene, it is sufficient to add a predetermined amount of palm oil carotene according to the usual method of manufacturing each food, and the present invention achieves its purpose here. Oeru. The food of the present invention, in beverages, refreshing system, carbonate system, fruit juice system, concentrated system, powder system,
Lactic acid and others.

In the case of frozen dessert, it means ice cream, ice sorbet, shaved ice, and the like. In the noodles, buckwheat, udon, harusame, gyoza peel, dumpling skin and wheat flour, buckwheat flour, raw noodles made by adding water to starch, dried noodles, boiled noodles, Chinese noodles, steamed noodles, fried noodles, Instant noodles, etc. In confectionery, it refers to hard candy, sand cream, jam, jelly, cream, baked confectionery and the like. In protein foods, kamaboko, ham, sausage, other processed aquatic products, milk,
Fermented milk and other dairy products. Fats and oils and processed foods include edible oils such as salad oil and tempura oil, margarine, mayonnaise, shortening, whipped cream,
This refers to oil and fat processed foods such as dressings and breads. Healthy foods mean soft capsules, tablets, and others. Seasonings include sauces, sauces, soups, and the like.

[0013]

INDUSTRIAL APPLICABILITY The palm oil carotene of the present invention does not have an offensive odor when added to foods, has an excellent flavor, and is comparable in color to conventional colorants.

[0014]

【Example】

 Experimental example 1

[0015]

[Table 2]Table 2: Composition (parts by weight) Ingredients of the invention Control 1 Control 2 Control 3 Palm oil carotene (emulsified preparation: 3% contained) 0.01 --- Dunariella pigment (emulsified preparation: 3% contained) -0.01 --- Carrot pigment (emulsified preparation: 30000 CV) --- 0.01- Synthetic β-carotene --- 0.01 ( Emulsified product: 3% carotene included) Granulated sugar 12 12 12 12 Water 87.99 87.99 87.99 87.99 Total 100 100 100 100

The above formulation was dissolved and dispersed in water and evaluated for color tone and flavor. As palm oil carotene,
An emulsion formulation containing 3% palm oil carotene was used. Color tone Almost the same as Controls 1 and 3 of the present invention Control 1 Slightly orange-colored yellow Control 2 Bluish yellow Control 3 Slightly orange-colored yellow Flavor The present invention has no particular off-taste Control 1 Some ionon odor Control 2 There is a characteristic carrot odor Control 3 There is a slight ionon odor As described above, the present invention is as good as the color tone of Dunariella pigment and synthetic β-carotene, and has no offensive odor in terms of flavor and Dunariella pigment, It was better than carrot pigment and synthetic β-carotene.

Examples of the beverage of the present invention will be shown below. Example 1: Carbonated beverage Fructose-fructose syrup 32 g Orange essence 0.2 g Citric acid 0.2 g Palm oil carotene * ¹ 0.02 g (* 1: Emulsion specific gravity adjusting formulation: containing 3% carotene) made into syrup 50 ml with fresh water , This with carbonated water 2
It was made up to 00 ml to obtain orange soda. This product had a yellow-orange color and had a good flavor with no offensive odor.

Example 2: Soft drink containing fruit juice Fructose-glucose liquid sugar 32 g Concentrated orange juice 5 g Citric acid 0.4 g Orange essence 0.2 g Palm oil carotene * ¹ 0.02 g (* 1: Emulsion specific gravity adjusting preparation: 3% carotene The content) was adjusted to 200 ml with fresh water to obtain a soft drink containing fruit juice.
This product had a yellow-orange color and had a good flavor with no offensive odor.

Example 3: Powdered beverage Sugar 93 g Citric acid 4.5 g Sodium citrate 1.0 g Powdered orange flavor 1.0 g Palm oil carotene * ¹ 0.25 g (* 1: Emulsion specific gravity adjusting formulation: containing 3% carotene) Was mixed well to give a powdered beverage. When this product was diluted 7 times with fresh water, the color tone and flavor were good.

Experimental Example 2

[Table 3]Table 3: Composition (parts by weight) Ingredients of the invention Control 1 Control 2 Control 3 Palm oil carotene (emulsified preparation: 3% contained) 0.01 --- Dunariella pigment (emulsified preparation: 3% contained) -0.01 --- Carrot pigment (emulsified preparation: 30000 CV) --- 0.01- Synthetic β-carotene --- 0.01 ( Emulsified formulation: 3% carotene included) Sugar 15 15 15 15 Skim milk powder 10 10 10 10 Water 75 75 75 75

The above formulation was dissolved or dispersed in water, poured into a ice candy mold, frozen, and evaluated for color tone and flavor. Color tone Almost the same as Controls 1 and 3 of the present invention Control 1 Slightly orange-colored yellow Control 2 Bluish yellow Control 3 Slightly orange-colored yellow Flavor The present invention has no particular off-taste Control 1 Some ionon odor Control 2 There is a characteristic carrot odor Control 3 There is a slight ionon odor As described above, the present invention is as good as the color tone of Dunariella pigment and synthetic β-carotene, and has no offensive odor in terms of flavor and Dunariella pigment, It was better than carrot pigment and synthetic β-carotene.

Examples of the frozen dessert of the present invention will be shown below. Example 4: Ice cream Sugar 15 g Whole milk powder 13 g Unsalted butter 7 g Powdered starch syrup 5 g Stabilizer 0.3 g Food flavor 0.1 g Palm oil carotene * ¹ 0.01 g (* 1: Emulsion specific gravity adjusting formulation: containing 3% carotene ) Water 59.5g Sterilize the ice cream mix liquid consisting of the above composition, cool it and put it on a soft ice cream making machine, and overrun 80%.
It was taken out, filled in a cup and frozen to obtain ice cream. This product had no offensive odor and had a good color tone.

Example 5 Ice candy 50 parts of sugar, 0.02 parts of palm oil carotene (emulsified preparation: containing 3% carotene), and 0.2 parts of orange flavor are dissolved or dispersed in 50 parts of water to prepare a syrup, The ice was shaving with an ice shaving machine to make irregular ice of about 3 mm. Syrup and ice were mixed at a ratio of 1: 1 and poured into a mold for ice candy and frozen to obtain ice candy. This product had a yellow color and had no strangeness.

Experimental Example 3

[Table 4]Table 4: Composition (parts by weight) Ingredients of the invention Control 1 Control 2 Control 3 Palm oil carotene (emulsified preparation: 3% contained) 0.03 − − − Dunaliella pigment (emulsified preparation: 3% contained) − 0.03 − − Carrot pigment (emulsified preparation: 30000CV) − − 0.03 − Synthetic β-carotene − − − 0.03 ( Emulsified formulation: 3% carotene included) Salt 0.4 0.4 0.4 0.4 Brine 0.4 0.4 0.4 0.4 Water 30 30 30 30 Flour 100 100 100 100

Each emulsified preparation, salt, and brine are added to water, stirred, dissolved, or dispersed to prepare water for preparation. This was mixed with wheat flour, rolled and cut, then steamed in a steamer for 5 minutes, boiled at 100 ° C. for 5 minutes, washed with water, drained, and then evaluated for color tone and flavor. Color tone Almost the same as Controls 1 and 3 of the present invention Control 1 Slightly orange-colored yellow Control 2 Bluish yellow Control 3 Slightly orange-colored yellow Flavor The present invention has no particular off-taste Control 1 Some ionon odor Control 2 There is a characteristic carrot odor Control 3 There is a slight ionon odor As described above, the present invention is as good as the color tone of Dunariella pigment and synthetic β-carotene, and has no offensive odor in terms of flavor and Dunariella pigment, It was better than carrot pigment and synthetic β-carotene.

Examples of noodles of the present invention will be shown below. Example 6: Instant Chinese Noodle Palm oil carotene (emulsified, powdered formulation: containing 3% carotene) 0.03 g, salt 0.4 g, brine 0.4 g was dissolved or dispersed in water, and this was mixed with flour 100 g. ,
After rolling and cutting, it was steamed in a steamer for 5 minutes, fried in salad oil at 140 ° C. for 70 seconds, and then the oil was cut to obtain noodles.
This product had a slightly orangeish yellow color and had a good flavor with no offensive odor.

Example 7 Buckwheat 70 g of buckwheat flour, 30 g of wheat flour, 0.002 g of palm oil carotene (emulsified and powdered formulation: containing 3% carotene) were mixed well, and 240 g of water was gradually added, and after rolling and cutting,
Boiled for about 2 minutes to prepare buckwheat. In this product, the dye did not flow into the boiled liquid at all, and the flavor of the noodles was good with no offensive odor.

Example 8: 100 parts of spaghetti semolina and 0.02 part of palm oil carotene emulsified preparation (containing 3% carotene) were mixed well and water was added so that the water content was 31%, and 10 to 20 minutes at 40 ° C. Mix with to make dough. This dough was passed through a high-pressure kneader to remove bubbles, then extruded, cut and dried to obtain spaghetti. In this product, the dye did not flow into the boiled liquid at all, and the flavor of the noodles was good with no offensive odor.

Example 9: 100 parts of macaroni semolina and 0.02 part of palm oil carotene emulsified preparation (containing 3% carotene) were mixed well and water was added so that the water content was 31%, and 10 to 20 minutes at 40 ° C. Mix with to make dough. This dough was passed through a high-pressure kneader to remove bubbles, then extruded, cut and dried to obtain macaroni. In this product, the dye did not flow into the boiled liquid at all, and the flavor of the noodles was good with no offensive odor.

Experimental Example 4

[Table 5]Table 5: Composition (parts by weight) Ingredients of the invention Control 1 Control 2 Control 3 Palm oil carotene (emulsified preparation: 3% contained) 0.01 --- Dunariella pigment (emulsified preparation: 3% contained) -0.01 --- Carrot pigment (emulsified preparation: 30000 CV) --- 0.01- Synthetic β-carotene --- 0.01 ( Emulsified product: 3% carotene included) Granulated sugar 50 50 50 50 starch syrup 38 38 38 38 citric acid 0.3 0.3 0.3 0.3 Water 11.69 11.69 11.69 11.69

Granulated sugar, starch syrup, and water were heated to 150 ° C. in a pan and allowed to cool to 130 ° C., and citric acid and an emulsified preparation were added and mixed with stirring. After molding and cooling, color tone and flavor were evaluated. Color tone Almost the same as Controls 1 and 3 of the present invention Control 1 Slightly orange-colored yellow Control 2 Bluish yellow Control 3 Slightly orange-colored yellow Flavor The present invention has no particular off-taste Control 1 Some ionon odor Control 2 There is a characteristic carrot odor Control 3 There is a slight ionon odor As described above, the present invention is as good as the color tone of Dunariella pigment and synthetic β-carotene, and has no offensive odor in terms of flavor and Dunariella pigment, It was better than carrot pigment and synthetic β-carotene.

Examples of the confectionery of the present invention will be shown below. Example 10: 235 parts of jelly granulated sugar, 290 parts of starch syrup (75%), 1 part of water
80 parts, pectin 9.7 parts, stabilizer 1.8 parts, citric acid 2 parts, and sodium citrate 0.75 parts were heated and dissolved, and an emulsified preparation of palm oil carotene (containing 3% carotene) was prepared.
07 parts were added (pH 3.8). Then, it was poured into a mold and allowed to stand overnight to prepare pectin jelly. This product had a slightly orangeish yellow color, had no offensive odor, and had a good flavor.

Example 11: Chewing gum A mixture gum base 22 parts, starch syrup 15 parts powdered sugar 60 parts, food flavor 1 part, palm oil carotene emulsified formulation (containing 3% carotene) 0.01 part was first prepared. The gum base was melted by heating, and the rest was added and mixed. After molding, it was dried to obtain a chewing gum having a slightly orange-yellow color. This chewing gum had no offensive odor and was good.

Example 12: Hard candy 60 parts of granulated sugar, 40 parts of starch syrup (Bx75), 30 parts of water
Parts, boil to 150 ° C., cool to 130 ° C., perfume 0.1 part, palm oil carotene emulsion formulation (3%
(Containing carotene) 1.0 part, citric acid 0.9 part,
Mix well. Next, this was returned to room temperature and cut into 4 g of one grain to obtain a hard candy. This one is
As a nutritional enhancement, it contained 1.2 mg of carotene per 4 g of the grain, and it was orange and had no taste or smell and was good.

Example 13: Gummy candy 14 parts of water was added to 7 parts of acid-treated gelatin (200 bloom) and swelled for 30 minutes, and then heated to 60 ° C. to obtain a gelatin solution. 40 parts granulated sugar, 20 syrup (Bx75)
Parts, 20 parts of L-sorbit, 20 parts of water are heated to 130 ° C., added to the gelatin solution, 1 part of citric acid, 0.2 of a fragrance.
Part, palm oil carotene emulsion formulation (containing 3% carotene) 1
Part, add degassing, and pour into a cornstarch mold 3
Gummy candy was obtained by leaving it at 8 ° C. for 10 hours. This product had 1.2 mg of carotene per 4 g of grain for nutritional enhancement, and was good in orange color with no off-taste or off-flavor.

Example 14: Pudding Granulated sugar 1 with stirring 50 parts milk and 4.7 parts water.
Add 5 parts and dissolve. Next, 0.2 part fragrance, 0.1 part palm oil carotene emulsion formulation (containing 3% carotene), 3 whole eggs
After adding 0 part and filling the cup, pudding was obtained by retort sterilization at 120 ° C for 20 minutes. This product had 3 mg of carotene per 100 g as a nutritional enhancement, and was good in orange color with no off-taste or off-flavor.

Example 15: Cookies To 60 parts of unsalted margarine, 30 parts of upper sucrose and 50 parts of whole egg are added and creamed, and then 22.5 parts of water is added little by little to perform sufficient creaming. Soft flour 10 mixed in advance
0 part, baking powder 0.8 part, and palm oil carotene emulsion preparation (containing 3% carotene) 0.5 part were added to the cream part and mixed well, and after molding, baked at 160 ° C. for 25 minutes to obtain a cookie. This product was orange in color and had no unpleasant taste or odor.

Example 16: Jam 40 parts of strawberry puree and 20 parts of water are mixed and stirred, and 0.25 parts of a gelling agent and 10 parts of sugar are dispersed in the mixture to prepare a dispersion liquid. Next, the dispersion is heated to boiling to completely dissolve the gelling agent. 20 parts of sugar and 20 pieces of starch syrup (Bx75)
Part, palm oil carotene emulsion formulation (containing 3% carotene)
0.7 part was added and mixed thoroughly to obtain a jam. This product was a good product having a deep red color and no off-taste or off-flavor.

Experimental Example 5

[Table 6]Table 6: Composition (parts by weight) Ingredients of the invention Control 1 Control 2 Control 3 Palm oil carotene (emulsified preparation: 3% contained) 0.01 --- Dunaliella pigment (emulsified preparation: 3% contained) -0.01 --- Carrot pigment (emulsified preparation: 30000 CV) --- 0.01- Synthetic β-carotene --- 0.01 ( Emulsified formulation: 3% carotene included) Milk 100 100 100 100

Each emulsified preparation was added to milk and stirred, and the color tone and flavor were evaluated. Color tone Almost the same as Controls 1 and 3 of the present invention Control 1 Slightly orange-colored yellow Control 2 Bluish yellow Control 3 Slightly orange-colored yellow Flavor The present invention has no particular off-taste Control 1 Some ionon odor Control 2 There is a characteristic carrot odor Control 3 There is a slight ionon odor As described above, the present invention is as good as the color tone of Dunariella pigment and synthetic β-carotene, and has no offensive odor in terms of flavor and Dunariella pigment, It was better than carrot pigment and synthetic β-carotene.

Examples of the protein food of the present invention will be shown below. Example 17: Kamaboko A kamaboko was prepared by a conventional method using 70 parts of frozen ground meat, 2 parts of salt, 1 part of seasoning and spice, and 27 parts of ice water, and palm oil carotene (emulsified preparation: 0.3% carotene content was included in the upper surface part. ) Was applied with a brush to obtain a yellowish kamaboko with no offensive odor.

Example 18: Yogurt To 90 parts of milk was added 10 parts of sugar, 0.1 part of fragrance, 0.02 part of palm oil carotene emulsified preparation (containing 3% carotene),
Sterilize at 90 ° C for 20 minutes, add lactic acid bacteria after cooling,
Fermentation was carried out at 35 ° C. for 2 days to obtain yogurt. This product had no offensive odor and had a good flavor and color tone.

Example 19: Cheese 0.02 part of a palm oil carotene emulsified preparation (containing 3% carotene) was added to 100 parts of sterilized raw material milk and put in a cheese vat. Add 0.5 parts of cheese starter and let stand at 30 ° C. until the acidity rises by 0.02%. Next, 0.02 parts of calcium chloride and rennet are added to coagulate the milk. Thereafter, curd cutting, heating, whey elimination, mold filling, pressing, and salting were performed, and aging was performed at 10 ° C for 6 months to obtain cheese. This product had no offensive odor and had a good flavor and color tone.

Experimental Example 6

[Table 7]Table 7: Composition (parts by weight) Ingredients of the invention Control 1 Control 2 Control 3 Palm oil carotene (emulsifying agent: 30% contained) 0.01 --- Dunariella pigment (emulsifying agent: 30% contained) -0.01 --- Carrot pigment (emulsifying agent: 50000 CV) --- 0.01- Synthetic β-carotene --- 0.01 ( (Emulsified product: 30% carotene included) Corn salad oil 100 100 100 100

The properties of fresh corn salad oil prepared by deoxidizing, decolorizing and deodorizing corn crude oil are as follows. Appearance and color tone: Light yellow transparent Robibond method (133.
44mm cell) Yellow 20.0 Red 2.0 Flavor: No off-taste or off-flavor Acid value 0.11 Per acid value: 0.0meq / kg Carrotene is added and dissolved in this corn salad oil with the following composition and the color tone of the salad oil The flavor was evaluated. Color tone Almost the same as Controls 1 and 3 of the present invention Control 1 Slightly orange-colored yellow Control 2 Bluish yellow Control 3 Slightly orange-colored yellow Flavor The present invention has no particular off-taste Control 1 Some ionon odor Control 2 There is a characteristic carrot odor Control 3 There is a slight ionon odor As described above, the present invention is as good as the color tone of Dunariella pigment and synthetic β-carotene, and has no offensive odor in terms of flavor and Dunariella pigment, It was better than carrot pigment and synthetic β-carotene. Examples of fats and oils and processed foods and fats of the present invention will be shown below.

Example 20: Edible Oil A edible oil obtained by adding 0.001 part of a palm oil carotene suspension (containing 30% carotene) to 100 parts of salad oil gives a beautiful orange color and imparts a bright shine to salad dishes and fried foods. did it.

[0047] The oil-based formulation and the water-based formulation, which are completely mixed and dissolved respectively, are united and uniformly dispersed, and this is rapidly cooled and mixed with a botter to produce margarine. This margarine has a yellow-orange color even after 6 months of storage under the prescribed storage conditions and has no offensive odor.
It was good.

Example 22: Butter Milk is heated to 40 ° C. and separated into skim milk and cream by a separator. The fat percentage of the separated cream is 30-4
It is adjusted to 0% and sterilized by holding at 75 to 85 ° C for 5 to 10 minutes, and then aging at about 6 ° C for 8 hours. To 100 parts of the aged cream, 0.02 part of palm oil carotene (containing 30% carotene) was added, and the mixture was subjected to churning at 10 ° C. for about 1 hour, washed with water and subjected to a working operation to obtain butter. This product had no off-taste or offensive odor, exhibited an orangeish yellow color, and was good.

[0049] The completely mixed and dissolved oil-based formulation and water-based formulation are united and uniformly dispersed, and the mixture is gently stirred at 80 ° C. for 30
It is aged for a minute, homogenized at 75 kg / cm ² , and allowed to stand at about 5 ° C. for aging to produce a whipped cream. This product had a yellow-orange color and had no off-taste or off-flavor.

Example 24: Bread Ingredients and Ratio Medium Wheat Flour (Strong Flour) 70 parts Compressed Yeast 2 parts Yeast Food 0.1 part Emulsifier 0.3 parts Water 42 parts Main Kneaded Flour (Strong Flour) 30 parts Sugar 5 parts Salt 2 parts shortening 5 parts palm oil carotene 0.01 parts (containing 30% carotene) water 25.5 parts Production conditions Medium seeding conditions L2M2 24 ° C Fermentation conditions 29 ° C, 4 hours Main conditions L3M2 ↓ L2M2H3 28 ° C Floor time 30 minutes Divided (one loaf type) 390 g Negishing 15 minutes Fermentation conditions 38 ° C. 85% RH 2 cm on 2 cm Baking 197 ° C. 215 ° C. (25 minutes) A bread containing carotene was obtained by the above method. This product had a yellow-orange color and had no off-taste or off-flavor.

Example 25: French dressing Oil-based formulation Corn salad oil 60.955 parts Palm oil Carotene 0.045 parts (containing 30% carotene) Water-based formulation Vinegar 30 parts Salt 1.5 parts MSG 0.3 parts White pepper 0. 2 parts Onion extract 3.0 parts Lemon juice 2.0 parts Sugar 2.0 parts Each completely mixed and dissolved oil-based formulation was mixed to obtain a French dressing. This contains about 2 mg carotene per 15 ml as a fortification,
It had no off-taste or off-flavor.

Example 26: Mayonnaise oil-based formulation Corn salad oil 71.955 parts Palm oil carotene (containing 30% carotene) 0.045 parts Water-based formulation vinegar 10 parts Salt 1.5 parts Sugar 1.0 part 0 part Pepper 0.3 part MSG 0.2 part Egg yolk 12.0 parts Each component except the aqueous yolk is thoroughly mixed to disperse the yolk. Next, gradually add an oil system in which corn oil and palm oil carotene were thoroughly mixed with a homomixer at 5 ml / sec,
Emulsify at 5000 rpm, sterilize at 80 ° C for 1 minute,
I got mayonnaise. This product is 15m for nutritional enhancement.
It contained about 2 mg of carotene per liter and had no off-taste or off-flavor.

Example 27: Salad dressing Oil-based formulation Corn salad oil 41.955 parts Palm oil carotene (containing 30% carotene) 0.045 parts Water-based formulation water 41.6 parts Vinegar 5.2 parts Egg yolk 7.0 parts Spice 0 .4 parts Corn starch 2.7 parts Salt 1.1 parts Disperse the yolk by thoroughly mixing each component except the aqueous yolk. Next, gradually add an oil system in which corn oil and palm oil carotene were thoroughly mixed with a homomixer at 5 ml / sec,
Emulsify at 5000 rpm, sterilize at 80 ° C for 1 minute,
I got mayonnaise. This product is 15m for nutritional enhancement.
It contained about 2 mg of carotene per liter and had no off-taste or off-flavor.

Experimental Example 7

[Table 8]Table 8: Composition (parts by weight) Ingredients of the invention Control 1 Control 2 Control 3 Palm oil carotene (emulsified product: 30% contained) 6.7 − − − Dunaliella pigment (emulsified preparation: 30% contained) − 6.7 − − Carrot pigment (emulsified preparation: 50000CV) − − 40.2 − Synthetic β-carotene − − − 6.7 ( Emulsified formulation: 30% carotene included) Vitamin E extract 14 14 14 14 Emulsifier 1 1 1 1 Soybean salad oil 78.3 78.3 78.3 78.3

After the emulsifier was dissolved in soybean salad oil by heating at 80 ° C., carotene and vitamin E extract were added, and the mixture was uniformly stirred and mixed to evaluate the flavor. Flavor According to the present invention No particular off-taste is felt Control 1 Ionone odor Control 2 Carrot odor peculiar Control 3 Ionone odor As described above, the present invention has no off-taste or off-flavor in the flavor, and the Dunaliella pigment, It was better than carrot pigment and synthetic β-carotene. Examples of the health food of the present invention will be shown below.

Example 28: Soft Capsules 90 g of beeswax was dissolved in 2250 g of wheat germ oil by heating at 70 ° C., 60 g of soybean phospholipids and 600 g of palm oil carotene (containing 30% carotene) were added thereto, and the mixture was placed in a slurry mill. Mix evenly. After defoaming the mixture, 80 parts of purified water was added to 100 parts of gelatin, and the content of the prepared gelatin film was 300 mg of 5OVA.
L capsules are filled and molded, and then thermostatic chamber (relative humidity 40
%, Temperature 30 ° C.) for 24 hours to obtain a capsule having a gelatin skin moisture content of 8.4% on average. This product contained 18 mg of carotene per grain for nutritional enhancement, and had no off-taste or off-flavor.

Example 29: Tablet Reduced lactose 57.8% Honey powder 10.0% Palm oil carotene emulsification 5.0% Formulation (containing 10% carotene) Vitamin E powder 15.0% Vitamin C 10.0% Powdered flavor 1.5% emulsifier 0.7% Each raw material was powder-mixed, and tablets were obtained by a reverse arm type of φ18 mm. This product contained 10 mg of carotene per tablet (2 g) for nutritional enhancement, and had no off-taste or off-flavor.

Experimental Example 8

[Table 9]Table 9: Composition (parts by weight) Ingredients of the invention Control 1 Control 2 Control 3 Palm oil carotene (emulsified preparation: 3% contained) 0.01 --- Dunariella pigment (emulsified preparation: 3% contained) -0.01 --- Carrot pigment (emulsified preparation: 30000 CV) --- 0.01- Synthetic β-carotene --- 0.01 ( Emulsified formulation: 3% carotene included) Granulated sugar 12 12 12 12 MSG 10 10 10 10 Hot water 77.99 77.99 77.99 77.99

The above composition was dissolved and dispersed in hot water to give a color tone,
The flavor was evaluated. Color tone Almost the same as Controls 1 and 3 of the present invention Control 1 Slightly orange-colored yellow Control 2 Bluish yellow Control 3 Slightly orange-colored yellow Flavor The present invention has no particular off-taste Control 1 Some ionon odor Control 2 There is a characteristic carrot odor Control 3 There is a slight ionon odor As described above, the present invention is as good as the color tone of Dunariella pigment and synthetic β-carotene, and has no offensive odor in terms of flavor and Dunariella pigment, It was better than carrot pigment and synthetic β-carotene.

Examples of the seasonings of the present invention are shown below. Example 30: Sauce of roasted meat Soy sauce 23 parts Sugar 21 parts Mirin 18 parts Candy syrup (Bx75) 7 parts MSG 4.5 parts Beef extract 2 parts Salt 4.5 parts Ginger 1.2 parts Garlic 0.3 parts White pepper 1. 2 parts Sesame oil 2 parts Corn starch 2.4 parts Red pepper powder 0.2 parts Palm oil Carotene emulsified formulation (containing 3% carotene) 0.3 parts Water 12.4 parts Sterilized at 85 ° C for 1 hour Got the roasted meat sauce. This product was a good product with no off-taste or off-flavor.

Example 31: Worcester sauce 8.3 parts of onions, 1.1 parts of carrots and 2.2 parts of kelp were crushed, put in a simmering kettle, and added with 34.8 parts of water for 1.5 to 2 hours. Boil. 0.42 parts of Chenpi is added about 30 minutes before the completion of simmering. This is boiled and matured liquid 1. Transfer boiled and matured liquid 1 to a simmered and boiled and mixed kettle, add 3.0 parts of sugar, 2.2 parts of starch syrup, 4.2 parts of glucose, 11.7 parts of salt and 12.2 parts of caramel and heat for 30 minutes. And mix with stirring. Then ginger 0.1
6 parts, Himeikou 0.06 parts, capsicum 0.42
And 0.56 parts of garlic and boiled for 30 minutes, boiled liquor 2
And Add 0.42 parts of Nikkei, 1.6 parts of nutmeg, and 0.2 parts of pepper to 12.2 parts of water, extract by stirring at 80 ° C., lower the temperature to 60 to 70 ° C., 0.08 parts of laurel,
Add 0.14 parts of sage and 0.14 parts of thyme, and extract further. This is the extract. The boiled and matured liquid 2 and the extract were mixed, and 20 parts of the acid decomposition liquid, 1.1 parts of acetic acid, and a palm oil carotene emulsified preparation (containing 3% carotene) were added thereto and mixed sufficiently with stirring to obtain a Worcester sauce. This product was a good product with no off-taste or off-flavor.

Example 32: Powdered tomato soup base Powdered oil and fat 10 parts Skim milk powder 15 parts Potato starch 7 parts Salt 5 parts Granulated sugar 14 parts MSG 10 parts Chemical seasoning 5 parts Onion powder 5 parts Tomato powder 15 parts Black pepper 0 1 part guar gum 4 parts dextrin 69.2 parts palm oil carotene 0.7 parts emulsified preparation (containing 3% carotene) was mixed well to prepare powdered tomato soup stock. This one 1
150 ml of boiling water was added to 6 g to obtain tomato soup. This product was good with no off-taste or off-flavor.

Example 33: Takuan-zuke no Minato Awaguchi soy sauce 2.3 parts MSG 0.22 parts sorbit 1.8 parts salt 0.1 parts 50% lactic acid 0.25 parts citric acid 0.07 parts malic acid 0.5 Part Sodium fumarate 0.8 part Sodium succinate 0.08 part Glycine 0.3 part Mirin 1.08 part Palm oil carotene emulsion formulation (containing 3% carotene) 0.1 part water 92.4 parts Was sterilized at 85 ° C. for 10 minutes to obtain a takuan pickled liquid. When 100 g of this pickled liquid was added with 400 g of radish that had been washed with water and drained, it was a good takuan pickle with no taste or smell.

Example 34: Curry powder coriander 34 parts cardamom 5 parts cumin 8 parts fenugreek 4 parts fennel 2 parts mace 2 parts cloves 2 parts cinnamon 4 parts allspice 4 parts black pepper 4 parts red pepper 4 parts ginger 4 parts palm oil Carotene emulsified formulation (containing 1% carotene) 1 part Turmeric 22 parts After powder-mixing the above composition, roast at 80 ° C. for 20 minutes to give 15
Cured powder was obtained by aging at -20 ° C and humidity of 40-50% for 3-6 months. This product had good taste and odor and was good.

Example 35: Powder seasoning for spaghetti Granulated sugar 44 parts Salt 17 parts Tomato powder 14 parts Wheat flour 8 parts Powder soy sauce 4 parts MSG 4 parts HAP powder 3 parts Malic acid 1 part Black pepper 1 part Garlic powder 1 part Palm Oil carotene emulsion formulation (containing 3% carotene) 3 parts The above composition was powder-mixed to obtain a powder seasoning for spaghetti. 30 g of this product and 200 g of boiled spaghetti were added and stir-fried to obtain napolitan. This product had a good flavor with no off-taste or off-flavor.

Claims (1)

[Claims] 1. A palm oil palm (Elaeis gu)
ineensis JACQ. ), The extract obtained by (5) to 70% by weight of β-carotene, α-carotene, α-carotene
Palm oil carotene containing 20 to 40% by weight of carotene, 85 to 97% by weight of β-carotene and α-carotene in total, and 3 to 15% by weight of other natural pigments such as carotene and lycopene in combination. A palm oil carotene-containing food characterized in that