JPH0790188A - Production of red coloring matter - Google Patents

Abstract

PURPOSE:To obtain a red coloring matter which uniformly gives a vivid red color excellent in light resistance to foods, drugs, quasi drugs, cosmetics, etc., by subjecting an oil-soluble carotenoid pigment to a specified processing. CONSTITUTION:An oil-soluble carotenoid pigment (e.g. beta-carotene crystal) is finely divided preferably to a mean particle diameter of 20mum or smaller, more preferably 3mum or smaller, and then dispersed in an aqueous raw material (e.g. water), or the pigment is dispersed in an aqueous raw material and then finely divided. An emulsifying agent, a thickening and stabilizing agent, and at least one food material having an emulsifying and stabilizing effect (e.g. agalloch extract and dextrin) are preferably added when the pigment is dispersed in an aqueous raw material.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a red colorant, and more particularly to a method for producing a red colorant in which an oil-soluble carotenoid dye is water-dispersible.
The red colorant of the present invention is a food, a drug, a quasi drug,
It is used in cosmetics, feeds, etc. for the purpose of coloring or fortifying, and is particularly useful for coloring neutral foods in foods. In the present invention, the neutral food is, for example, rice cracker, drop, candy, chocolate,
Ice cream, sorbet, yogurt, yokan, bean paste, uiro, jelly, dried vegetables, grilled meat sauce, pickles and other foods.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for natural pigments as pigments for foods, quasi drugs, cosmetics and the like. The method of coloring foods and the like in red has been well known in the past. For example,
Examples thereof include quinone dyes such as cotinyl dyes and lac dyes, anthocyanin dyes such as red cabbage dyes, grape dyes and berry dyes, gardenia red dyes, red yeast rice dyes and beet dyes. However, the dyes that have been used conventionally have a major drawback when used for coloring foods and the like. That is, the pH of quinone dyes such as cochineal dye and lac dye is 5
In the following cases, the color changes from yellow to orange, and red cabbage dyes and anthocyanin dyes typified by grape dyes change from purple to green when the pH is neutral, red yeast rice dye has light resistance, and beet dye has poor heat resistance. The fading is remarkable, and the gardenia red dye has a purplish hue and it is difficult to color it in a clear tone.

Conventionally, there have been the following methods for producing a water-dispersible colorant preparation using an oil-soluble carotenoid dye. An oil or fat in which an oil-soluble carotenoid pigment is dissolved is emulsified in an aqueous raw material using an emulsifier or a thickening stabilizer to obtain a water-dispersible preparation. An oil-soluble carotenoid pigment is dissolved in an organic solvent such as chloroform, added to an aqueous raw material containing an emulsifier and a thickening stabilizer, emulsified, and then the solvent is distilled off to prepare a water-dispersible formulation in which the carotenoid pigment crystals are dispersed. To get To an aqueous raw material that is miscible with an organic solvent such as chloroform and contains an emulsifier and a thickening stabilizer, add an organic solvent such as chloroform in which an oil-soluble carotenoid pigment is dissolved, precipitate crystals, and then distill off the solvent. Then, a water-dispersible preparation in which the carotenoid pigment crystals are dispersed is obtained.

However, when foods and the like are colored with these preparations, the crystals are partially dissolved to give a yellow to orange color, and the desired bright red color cannot be obtained. Further, when a food or the like is colored with crystals of an oil-soluble carotenoid dye or crystals with the crystals dispersed in fats and oils, there are drawbacks. That is, in the crystalline state, the color spread is inferior, uniform coloring cannot be performed, and it is difficult to color in a clear color tone.
When crystals are dispersed in fats and oils, the crystals settle and separate during the manufacturing process, making it difficult to uniformly color foods. Therefore, there was no case where a water-dispersible pigment preparation of an oil-soluble carotenoid pigment was actually used in food and colored red.

[0005]

DISCLOSURE OF THE INVENTION The present invention provides a wide range by finely dividing an oil-soluble carotenoid pigment without dissolving it and then dispersing it in an aqueous raw material, or by dispersing it in an aqueous raw material and then finely dividing it. Can be used for purposes,
Provided is a method for producing a red colorant of carotenoid pigment capable of uniformly coloring foods, pharmaceuticals, quasi-drugs, cosmetics, feeds, etc. in a bright bright red color which has never been obtained before and has excellent light resistance. The purpose is to do.

[0006]

The present invention is to disperse an oil-soluble carotenoid pigment in an aqueous raw material without dissolving it,
Conventionally, foods and the like are prepared using a formulation in which one or more kinds (hereinafter referred to as emulsifiers) of the group consisting of an emulsifier, a thickening stabilizer and a food material having an emulsion stabilizing effect are added and stably dispersed. The present invention relates to coloring in a bright bright red color which has not been obtained. Hereinafter, the present invention will be described in detail. The carotenoid pigment that can be used in the present invention is not particularly limited, and is selected from β-carotene, canthaxanthin, astaxanthin, β-apo-8′-carotinal, dunaliera carotene, carrot carotene, palm oil carotene, tomato pigment and others 1 It may be one kind or two or more kinds.

The emulsifier used in the present invention may be any emulsifying agent such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, quillaia extract, soybean saponin and the like. , Gum arabic, guar gum,
There are food materials having an emulsion stabilizing effect such as thickening stabilizers such as pectin and xanthan gum, dextrin, modified starch, starches such as waxy starch, proteins such as casein and gelatin. These may be used alone or in combination of two or more, and may be added to the oily composition or may be added to the aqueous phase part.

In the present invention, there are the following methods for producing a red colorant for food. The carotenoid pigment is dispersed in an aqueous raw material using an emulsifier or the like, and then finely divided by an emulsifier or a pulverizer. The carotenoid pigment is finely divided by an emulsifier or a pulverizer and then dispersed in an aqueous raw material using an emulsifier or the like. In the present invention, the average grain size of the refined crystals is 20 μm.
The following is preferable, preferably 3 μm or less, and more preferably 1 to 2 μm. Crystals having an average particle size of more than 20 μm have poor color elongation and may precipitate during the manufacturing process. The carotenoid content in the red colorant according to the present invention is 0.1.
˜50% (weight, the same below), and more preferably 0.5 to 20%. In addition, flavors, seasonings, acidulants, antioxidants, nutritional enhancers and the like may be appropriately added to the colorants as needed.

The aqueous raw material as used in the present invention means water or a solvent capable of being uniformly mixed with water, such as water, sugars, ethanol and polyhydric alcohols. In this way, the red colorant according to the present invention can be obtained. In addition to the liquid, the colorant may be made into a powder by a known method such as spray drying or freeze drying. As described above, according to the present invention, an oil-soluble carotenoid pigment is micronized without being dissolved, and then dispersed by using an emulsifier or the like in an aqueous raw material, or by being micronized after being dispersed, emulsion stability is obtained. A red colorant excellent in color and capable of being colored in a clear red color was obtained. The present invention will be described in more detail in the following examples.

[0010]

【Example】

Example 1 To 50 parts of water, 47 parts of dextrin and 1 part of Quillaja extract were added and dissolved, and then 2 parts of β-carotene crystals were added and mixed by stirring to disperse. This solution was treated with a sand mill to obtain a carotene liquid preparation in which β-carotene crystals were crushed and dispersed. This product has a β-carotene content of 2%, and when added to water at 0.2%, it quickly and uniformly disperses, and its color tone is a bright red color reminiscent of ripe tomatoes unlike the conventional water-dispersible β-carotene preparation. there were. In addition, there was no change in color tone when added to a buffer solution having a pH of 2 to 11. In addition, the aqueous solution prepared by adding 0.2% of the carotene liquid preparation to water was heated at 80 ° C. for 60 minutes and irradiated with a fluorescent lamp of 20000 lx for 48 hours, and the color hardly faded. Table 1 shows the results of heat resistance and light resistance in a carotene liquid preparation and a dye aqueous solution using another dye.

[0011]

[Table 1]

Heat resistance: 0.2% carotene liquid formulation in water
After the added aqueous solution was heated at 80 ° C. for 60 minutes, the residual rate (%) of the dye was determined by visual comparison. Light resistance: An aqueous solution prepared by adding 0.2% of a carotene liquid preparation to water was irradiated under a fluorescent lamp (20,000 lx) for 48 hours, and then the residual rate (%) of the dye was determined by visual comparison.

Example 2 44.7 parts of dextrin and 2 parts of Quillaja extract were added and dissolved in 50 parts of water, and then 3.3 parts of β-carotene edible oil / fat suspension (β-carotene content 30%) was added and mixed with stirring. And then disperse. This solution was treated with a sand mill to obtain a carotene liquid preparation in which β-carotene crystals were crushed and dispersed. Next, the carotene liquid preparation thus obtained was added to a jelly having the following formulation in an amount of 0.25% to prepare a jelly, which was colored bright bright red and
Almost no fading was observed even if left for a week.

Water 33 g Pectin 1.3 g Sugar 50 g Citric acid 0.4 g Sodium citrate 0.15 g Starch syrup 50 g Tropical fragrance Appropriate amount This carotene liquid formulation and a pectin jelly colored with the conventional carotene emulsifying pigment and paprika emulsifying pigment The results of hue and light resistance are shown in Table 2.

[0015]

[Table 2]

(Explanation) Hue: The hue of the colored pectin jelly was visually observed. Light resistance: After irradiation under a fluorescent lamp (3000 lx) for 1 week, the residual rate (%) of the dye was determined by visual comparison.

Example 3 To 2 parts of the carotenoid preparation obtained in Example 1, 1 part of dextrin was dissolved in 1 part of water, added and mixed, and then the solution was spray-dried to obtain 1.8 parts of a carotene powder preparation. Β- of this thing
The carotene content was 2%, and the color tone when 0.2% was added to water was the same bright red color as the carotene liquid preparation obtained in Example 1, and similarly, there was no color tone change at pH 2-10.

Example 4 Dunaliella carotene (containing 20% carotene) was treated with a ball mill, and carotene crystals were finely pulverized. 5 parts of this solution was added to a mixed solution of 1 part of sucrose fatty acid ester, 1 part of glycerin fatty acid ester and 93 parts of water, and the mixture was dispersed and emulsified with a homomixer to obtain a Dunaliella carotene liquid preparation. Next, 2% of the Dunaliella carotene liquid preparation thus obtained was added to frozen surimi, and steamed at 95 ° C. for 40 minutes,
When the kamaboko was adjusted, it was colored bright bright red. When a light resistance test was conducted in the same manner as in Example 2, the light resistance was very excellent. Table 3 shows the results of the hue and light resistance of the pectin jelly colored with the carotene liquid preparation and the red yeast rice pigment.

[0019]

[Table 3]

Claims (2)

[Claims] 1. A method for producing a red colorant, which comprises micronizing an oil-soluble carotenoid pigment and then dispersing it in an aqueous raw material, or dispersing it in an aqueous raw material and then micronizing it. 2. A method of dispersing an oil-soluble carotenoid pigment according to claim 1 in an aqueous raw material, wherein one or more members selected from the group consisting of an emulsifier, a thickening stabilizer and a food material having an emulsion stabilizing effect are used. A method for producing a red colorant, which comprises adding.