JPH078211A - Colorant for printing on food products and pigment printing on food product surface - Google Patents

Abstract

PURPOSE:To obtain the subject coloring material for discriminating food products containing saccharides and amino acids which become brown with heat in the form of an aqueous solution, thus developing the color with heat without adverse effect on the taste or the like of the food product itself. CONSTITUTION:At least one selected from saccharides and amino acids which become brown with heat such as glucose or glycine is used as an effective component and dissolved in water together with sodium carbonate to give the objective material for color-printing on food products in the form of aqueous solution. For example, bits of pork for pork cutlet are coated with a dusting powder, butter and bread crumb to form crumb coat, then frozen and printed with the color-printing material on the frozen surface by ink-jetting to form the layer of the color-printing material. When the consumer buys and fries it at 160 deg.C for 7 minutes, the printed material is dark-browned to develop characters or drawings on the surface of the food product without any adverse effect on the taste or the like.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a material for coloring food marking and a method for coloring food surface, more specifically, for example, frying of food such as frozen food such as pork cutlet frozen after bread crumbs. The present invention relates to a new material for coloring food markings and a method for coloring foods using the same, in which the characters and figures are drawn in advance so that the letters and figures appear in color by heating and cooking.

[0002]

2. Description of the Related Art In recent years, due to advances in food processing technology, for example, various frozen foods for frying with bread crumbs, and ready-to-eat foods by reheating with a microwave oven, oven toaster, etc. For example, frozen products of fried foods such as pork cutlet and croquettes, and other hot cakes, cooked frozen processed foods such as pork buns, buns, gratin, doria, lasagna and the like have become popular and have been put on the market.

However, the surface of frozen foods such as these is usually in a white state with bread crumbs or in a uniform baked color (yellowish brown to brown) by heat cooking (frying, etc.), which is currently taken. There is no example in which some characters, figures, etc. are printed on the surface of frozen food by coloring material. It should be noted that, for example, in the case of commercial products such as hot cakes, characters, figures, etc. may be printed by a branding mark after cooking, but it is a technique of printing in advance using some kind of coloring material, especially printing on the product. Although the printed portion cannot be identified in the applied state, there is no known technique for performing print coloring that causes color development by subsequent heating.

The inventors of the present invention can provide the product with unique identification if the printing coloring as described above can be achieved.
It is thought that the appearance of unexpected pictures and characters during heating can satisfy the visually appealing entertainment and interest of consumers, especially children and housewives, etc., and it is thought that this type of frozen food product can provide excellent added value. , I continued to study from this idea.

As a result, the non-enzymatic browning reaction of various foods or their materials, such as the browning phenomenon caused by the Maillard reaction of amino acids and sugars, can be effectively utilized for the above-mentioned coloring of printing, and the raw material components for such coloring. It has been found that the browning reaction product does not have any adverse effect on the taste and the like of the food product itself to be colored, and based on this finding, the present invention has been completed.

[0006]

[Means for Solving the Problems] That is, the present invention is characterized by containing at least one selected from sugars and amino acids which turn brown by heating as an active ingredient and has an aqueous solution form, especially a food coloring material. In addition, the above-mentioned active ingredient is a food in the form of an aqueous solution containing at least one selected from a food printing coloring material and a saccharide and an amino acid which are browned by heating and a food coloring material containing an amino acid and a saccharide that brown by Maillard reaction The present invention relates to a printing and coloring method for a food surface to be cooked, which comprises printing arbitrary characters and figures on the food surface with a printing and coloring material.

The printing and coloring material according to the present invention is basically colorless and transparent, and therefore the printed portion cannot be identified when it is applied to the surface of food, but the above printing is performed by heating the food. This is a new product that does not exist at all in the point that printing coloring can be performed in which a part appears in color, and by using it, excellent added value can be added to foods.

The printing coloring material of the present invention will be described in detail below. It is essential that it is in the form of an aqueous solution containing as an active ingredient at least one selected from sugars and amino acids which brown when heated. Here, various sugars and amino acids that can be used include those that brown when heated, typically those that brown due to a Maillard reaction (amino-carbonyl reaction) or a caramelization reaction. Specific examples thereof include sucrose in sugars,
Glucose, fructose, maltose, lactose, maltitol, mannose, galactose, erythritol, xylose, oligosaccharides and other monosaccharides and sugars that produce monosaccharides by decomposition, and food materials containing such as starch syrup, honey, maple Examples include sugar and skim milk powder. Examples of amino acids include glycine, alanine, betaine, lysine, cystine, arginine, tyrosine, histidine, serine,
Oxyproline, glutamine, glutamic acid, asparagine, salts such as aspartic acid, and the like, for example, alkali metal salts such as sodium and the like, including peptides that generate amino acids such as amino acids by decomposition, seafood extract, yeast extract, Examples include white soy sauce and seasoning liquid.
The above-mentioned saccharides and amino acids belong to each of the above-mentioned saccharides and amino acids, although the above-mentioned saccharides and amino acids may have the intended effect of the present invention in some cases, for example, in the case of saccharides, the carbonylation reaction may be used by utilizing one type thereof. It is preferable to use one or more compounds in combination to cause browning due to an amino-carbonyl reaction, whereby a sufficiently dark color is obtained even if the concentration of each compound used is reduced or the amount applied to food is reduced. It is possible to prepare a desired coloring material capable of exhibiting a coloring effect.

The material for coloring a print of the present invention is prepared as an aqueous solution of an active ingredient compound selected from the above sugars and amino acids. Here, the concentration of the active ingredient compound is not particularly limited as long as the obtained coloring material can develop color by heating, and can be appropriately determined from a wide range according to the above heating conditions, but it is generally about 160 to 160 suitable for heating fried foods and the like. 180 ° C, 5
Approximately 4% by weight when using heating conditions of about 10 minutes
The concentration is preferably not less than about 10% by weight, and the upper limit thereof is not particularly limited, but in view of printability and the like, the saturated solubility of each compound is usually about 30% by weight.
It is preferably about the same. When the saccharide and the amino acid are used in combination, it is preferable to use both of them in a concentration of about 2% by weight or more, preferably about 4% by weight or more. Can be exhibited stably.

The printing coloring material of the present invention is prepared in the form of an aqueous solution containing the above-mentioned predetermined concentration of the active ingredient compound as an essential ingredient, and the solution is usually colorless and transparent, and its pH depends on the type and amount of the ingredients. It is in the range of about 3 to 12, but it does not need to be in the form of a colorless and transparent aqueous solution, and even if it is colored in a pale color that is substantially indistinguishable from the surface of the food to which it is applied, its actual use There is no disadvantage to.
The aqueous solution may be in the form of, for example, an alcoholic aqueous solution obtained by adding and blending ethanol or the like, and in this case, particularly the permeability of the material of the present invention to the surface of frozen foods is improved, and the thickness of the printed coating film can be increased. There is. In addition, the printing coloring material of the present invention, in addition to the active ingredient of the above predetermined concentration,
For example, a compound having a Maillard reaction accelerating effect such as organic acids such as sodium citrate and malic acid and its alkali metal salts, and a pH adjusting agent such as sodium carbonate for more effective color development should be added. You can also The addition amount of these substances is not particularly limited, but in general, for example, sodium citrate malic acid or the like is 0.2
In the range of about 10 to 10% by weight, with a pH adjusting agent such as sodium carbonate, it is appropriate to adjust the pH of the solution to a weakly alkaline range of about 10 or more, usually about 11 to 12, According to this, even when the concentration of the active ingredient of the present invention (sugar and / or amino acid) is set to a lower concentration, for example, about 1% by weight, the desired coloring effect of the present invention may be exhibited, and the effective ingredient is When used in the concentration range,
An even deeper color can be produced.

Further, the material of the present invention may be optionally blended with an appropriate additive which does not suppress or inhibit the above-mentioned color forming effect, for example, a flavoring agent, a flavoring agent, a preservative, a coloring agent and the like. However, it is necessary that the above-mentioned colorant is selected such that the material of the present invention exhibits a hue indistinguishable from the surface of the food to which the material is applied.

The print coloring material of the present invention thus obtained is applied by printing arbitrary characters and figures on the surface of food, and then the food can be cooked by heat to exert a desired coloring effect. The present invention also provides a method for printing and coloring such food surface.

The food to which the material of the present invention is applied is not particularly limited as long as it is heated, and may be any of various commercially available processed foods and frozen products thereof. For example, pork cutlet, fried food with bread crumbs such as croquette, cakes such as pancakes, pancakes, cooked processed foods such as gratin, doria, lasagna, breads such as bread, sweet buns, bean buns, meat buns and so on. Frozen products of various foods are included, and frozen foods are particularly preferable.

Printing on the surface of various foods with the material of the present invention can be carried out by an appropriate means depending on the smoothness of the surface of the food. The means may be, for example, a handwriting means such as brush painting, but in general, it is preferable to use a printing means using a spray, an inkjet, a screen or the like, whereby the same characters, patterns, figures, etc. are provided on each food product. , In particular, it is possible to draw arbitrary complicated delicate figures with good reproducibility. Each of the printing means, the apparatus therefor, and the like are publicly known, and various commercially available apparatuses can be used and the printing can be performed under the conditions according to each of the apparatuses. Further, the printing, for example, in the case of fried food, after bread crumbs, may be performed on the raw product before freezing, may be performed on the frozen product after freezing, further frozen after frying cooked each of the above products. In the case of cooked products that are commercially available, this may be done after this frying or after freezing.

The thus-printed food product, as it is or after it is frozen by a suitable freezing means, is distributed to the market as a processed food product or a frozen food product, and after the consumer purchases it, it is fried, oven toaster, electronic. The desired coloring effect of the present invention is exhibited by heating or reheating with a microwave oven or the like. The above-mentioned heating conditions are, for example, about 160 to 180 ° C. for 5 to 10 minutes, more preferably about 6 to 8 minutes at the same temperature in the case of frying, as described above, and, for example, reheating with an oven toaster (700 W). In this case, generally, the temperature is about 180 to 220 ° C. for about 5 to 10 minutes.

[0016]

EFFECTS OF THE INVENTION According to the food printing coloring material of the present invention, it is not possible to discriminate it in the state printed on the product without any adverse effect on the taste of the food itself to which it is applied. It is possible to perform printing coloring that appears in color. Therefore, the obtained food has its own distinctiveness, and the appearance of arbitrary pictures and characters by heating can give the consumer visual entertainment and interest.

[0017]

EXAMPLES Examples will be given below to explain the present invention in more detail.

[0018]

Example 1 Glycine 8 g, glucose 10 g, and sodium carbonate 1.0 g were mixed and dissolved in water, and the total amount was 100 g.
As the above, the material for coloring a print of the present invention was prepared.

On the other hand, a piece of pork for pork cutlet cut to an appropriate size (weight of about 120 g) is subjected to fluffing, battering and bread crumbing, and the resulting pork cutlet for frying is frozen to obtain a frozen product surface. Characters were printed by an ink jet method using the material for coloring and printing of the present invention prepared as described above, and then frozen similarly to obtain a frozen Tonkatsu product for frying, which was printed with the material of the present invention.

The above product was heated at 160 ° C. for 7 minutes at 170 ° C.
And fried for 6 minutes at 180 ° C. and 5 minutes at 180 ° C. respectively. As a result, on the surface of the product after cooking, the print of the material of the present invention was colored in blackish brown, and the distinctiveness of the coloring degree from the cloth portion and the outline of the printed portion were very clear.

The pork cutlet after fried cooking is schematically shown in FIGS. 1 and 2. FIG. 1 is a front view of a pork cutlet, and FIG. 2 is a sectional view taken along the line AA ′. In each drawing, 1 is a printed portion made of the material of the present invention, 2 is a breadcrumb-covered portion,
Indicates a piece of pork.

[0022]

Example 2 In Example 1, the amount of glycine, glucose and sodium carbonate used was variously changed as shown in Table 1 below to prepare the printing and coloring material of the present invention. Printing was performed on the surface of frozen pork cutlet for pork cutlet, and the product after printing was fried to confirm that the printed part was colored in a clear dark color.

[0023]

[Table 1]

[0024]

Example 3 4 g of alanine and 4 g of xylose were mixed and dissolved in water to a total amount of 100 g to prepare a material for coloring a print of the present invention.

On the other hand, 100 parts of soft flour (weight part, the same applies hereinafter), 25 parts of white sucrose, 5 parts of skim milk powder, 5 parts of baking powder, 40 parts of whole egg, 70 parts of water and 5 parts of salad oil were mixed in a vertical cake mixer. And mix at low speed for 2 minutes, about 70 g of which is baked at a copper plate surface temperature of 180 ° C. (front surface 2 minutes, back surface 1 minute) and then cooled (5 ° C., 30 minutes),
Printing (using a spray gun, pump pressure 20 kgf / cm ² ) on the surface with the printing coloring material of the present invention, -1
It was frozen at 8 ° C. to obtain a frozen hot cake product printed with the material of the present invention.

In this frozen product, it was difficult to identify the printed portion of the material of the present invention in the frozen product state, but this was placed in an oven toaster (700 W) for 7 minutes for 180 to 22.
By reheating at 0 ° C., the printed portion developed a clear dark color.

[0027]

[Example 4] The amount of alanine and xylose used was 1 to 1
The printing and coloring material of the present invention was adjusted by changing the amount in the range of 0 g. Further, 0.5 g, 1.0 g or 2.0 g of any of sodium carbonate, malic acid and trisodium citrate was further added to the above alanine and xylose to prepare the coloring material of the present invention.

Using each material, a frozen hot cake product printed in the same manner as in Example 3 was prepared, and the same was reheated in the same manner to evaluate the coloring of the printed portion by the material of the present invention. did.

The results are shown in Table 2 together with the composition of the material of the present invention used.

[0030]

[Table 2]

From Table 2, it was difficult to identify the printed portion of all the frozen hot cake products printed with the material of the present invention in the frozen product state.
It was found that by reheating at 180 to 220 ° C. for 7 minutes at 00 W), the printed portion developed a bright dark color.

[Brief description of drawings]

FIG. 1 is a front view schematically showing a pork cutlet after frying and cooking obtained in Example 1 of the present invention.

FIG. 2 is a sectional view taken along the line AA ′ of FIG.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Material layer for printing and coloring of the present invention 2 ... Clothing layer with bread crumbs 3 ... Pork pieces

Claims (3)

[Claims] 1. A material for coloring food prints, which contains at least one selected from sugars and amino acids which turn brown by heating as an active ingredient and has an aqueous solution form. 2. The food coloring material according to claim 1, wherein the active ingredient contains an amino acid and a saccharide that are browned by the Maillard reaction. 3. A food printing coloring material in the form of an aqueous solution containing as an active ingredient at least one selected from sugars and amino acids which turn brown by heating, wherein arbitrary characters and figures are printed on the surface of the food. A method for coloring and marking the surface of food that is cooked by heating.