JPH0829064B2 - Strawberry colorants and foods with a strawberry color - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial field of application) The present invention relates to a coloring agent that uses a natural pigment and has excellent heat resistance and acid resistance, and that exhibits a preferable strawberry color that can be stored at room temperature for a long time, and The present invention relates to a food containing the coloring agent.

(Prior Art) Conventionally, a method of mixing and using various dyes has been used to impart a desired color to foods and the like. For example, when red and yellow are mixed, it becomes orange, when red and blue are mixed, it becomes purple, and when yellow and blue are mixed, it becomes green. And mixed various colors.

However, for example, the anthocyan-based dye has a problem in that its original color changes due to a change in PH, and the red color fades due to the mixing of milk and the like. As a result, even if the desired color can be adjusted by mixing with anthocyan dyes and other colors, the color changes immediately due to changes in PH, the presence of milk protein, etc. There was a fear of becoming. Based on these facts, the present inventors tried various kinds of natural and synthetic pigments in order to prepare a strawberry color in manufacturing various foods. As a result, a desirable strawberry color could be exhibited by mixing the reddish orange pigment with the synthetic red pigment.

(Problems to be Solved by the Invention) As described above, when a red-orange pigment is mixed with a synthetic red pigment, a coloring agent exhibiting a preferable strawberry color can be obtained, but the tendency of the user to be naturally oriented to foods. In view of
It is necessary to obtain a colorant that exhibits a strawberry color only with a natural colorant, and to obtain a natural colorant that has excellent heat resistance and acid resistance and that can be stored at room temperature for a long period of time.

(Means for Solving the Problems) The present inventors have used various dyes to exhibit a preferable strawberry color, are excellent in heat resistance and acid resistance, and can be stored at room temperature for a long period of time. As a result of research on the colorant, it was found that the colorant exhibiting the above-mentioned strawberry color can be obtained by mixing the gardenia red colorant and the red koji colorant. Furthermore, the colorant obtained by mixing the gardenia red pigment and the red magnolia pigment at a specific mixing ratio is also excellent in heat resistance and acid resistance, and is also found to be capable of being stored at room temperature for a long period of time. I also got it.

The gist of the present invention completed based on these findings is composed of gardenia red pigment and red koji pigment, and the mixing ratio thereof is 10 to 20: 1.0 to 2.0 in strawberry color and gardenia red pigment. It is a food product which is colored strawberry and is mixed with a mixture ratio of 10 to 20: 1.0 to 2.0 in a weight ratio.

 The details of the present invention will be described below.

The colorant of the present invention is a colorant composed of gardenia red pigment and red magnolia pigment.

Gardenia red pigment is a red color obtained by hydrolyzing the iridoid glycosides contained in the fruit extract of plants belonging to the family Asteraceae such as gardenia, and then applying a food enzyme to a substrate solution containing natural amino acids. A natural pigment, which is specifically manufactured by a substance having a -COOH group at the 4-position of the iridoid skeleton in the iridoid compound, or a substance obtained by hydrolysis of an ester from a substance having a -COOH ₃ group, or those substances There is a method for producing a red dye composition, characterized in that a substance contained therein and a substance containing a primary amino group are allowed to act under acidic conditions (JP-A-54-86668). And such gardenia red pigment is used for noodle making, frozen dessert, confectionery,
It is used for coloring many foods such as bean paste, favorite beverages, and processed marine products. Red kouji pigment is a red pigment produced by red kouji bacteria, and this pigment is also used in many foods such as jams, frozen desserts and processed marine products.

The mixing ratio of gardenia red pigment and red koji pigment is 10 to 20: 1.0 to 2.0, preferably 12 to 14: 1.0 to 1.8 by weight.
Is. In this case, the gardenia red pigment used has a color value of 30 ± 3, and the red kouji pigment has a color value of 73.
It is preferably 0 ± 30. When the amount of gardenia red pigment becomes small, the color of red koji pigment becomes strong at the initial stage, and it becomes a reddish orange color different from the desired strawberry color, and the red koji pigment fades during storage, and result,
The gardenia red pigment becomes stronger in color, making it difficult to obtain the desired strawberry color. On the contrary, as the amount of gardenia red pigment increased, the reddish purple color became stronger than the desired strawberry color at the initial stage, and the red magnolia pigment faded during storage, and as a result, this tendency became even stronger. come.

Next, in applying the colorant of the present invention to food,
It may be carried out in accordance with a conventional method, and specifically, there is a method of adding each dye separately to food, or a method of mixing these dyes in advance and then adding to food and mixing.
However, the former method is difficult to use when the food has a high viscosity, and therefore the latter method is preferable.

The food is not particularly limited, and frozen desserts, confectionery, favorite beverages, processed marine products and the like can be exemplified.

Among these foods, when a dairy product such as milk is contained, the white color of the dairy product and the strawberry color of the colorant of the present invention are combined to give a pale strawberry color. Also, the PH of food
When it is 3.0 to 5.0, the strawberry color of the colorant of the present invention tends to be more vivid. If the pH is too low, the red koji pigment may agglomerate, and the appearance may be deteriorated and a desirable strawberry color may not be obtained. On the contrary, PH
The higher the value, the less vivid the color tends to be.

Below, the comparative experiment example regarding the time-dependent change of the color tone during storage of the colorant of the present invention is shown.

Experimental example 1 Gardenia red pigment (color value 31.3) 0.18 g, citric acid 1.13 g
And sodium citrate 1.13g, the total weight of water is 150g
Was added to form a PH4.2 solution, which was filled and sealed in an aluminum pack and then heat-treated at 95 ° C. for 20 minutes. Then, it preserve | saved at 60 degreeC and confirmed the time-dependent change of a color tone by color difference. The measuring method is a color difference meter (type ND-504AA) manufactured by Nippon Denshoku Industries Co., Ltd., the sample is put in each cell having a thickness of 10 mm, and the transmitted light is measured. Separately, water is added to 0.014 g of red koji pigment (color value 720), 1.12 g of citric acid and 1.13 g of sodium citrate so that the total weight becomes 150 g to prepare a solution of PH4.2, which is After filling and sealing in an aluminum pack, it was heat-treated at 95 ° C for 20 minutes.
Then, it preserve | saved at 60 degreeC and confirmed the time-dependent change of a color tone by color difference. The results are shown in Fig. 1. In the figure, the horizontal axis represents the number of days of storage at 60 ° C., the vertical axis represents the color difference value, and so on.

As is clear from FIG. 1, gardenia red pigment (1)
Is superior in storage stability to the red koji pigment (2).
Therefore, the following comparative experiment was performed.

Comparative Experiment 2 In Experimental Example 1, 75 g of gardenia red pigment container and 75 g of red magnolia pigment solution, which were separately stored, were mixed to prepare a 150 g solution, and the change in color tone was confirmed by color difference. Separately from this, 0.18 g of gardenia red pigment (color value 31.3), 0.014 g of red koji pigment (color value of 720), 1.09 g of citric acid and 1.13 g of sodium citrate, and water to a total weight of 150 g. Was added to prepare a solution of PH4.2, which was sterilized by the same method and conditions as in Experimental Example 1, and after storage, the concentration of gardenia red pigment and red koji pigment in the above pigment solution was made the same. To this end, 150 g of water was further added and mixed, and 150 g was taken out from the dye solution thus obtained. The change in color tone over time was confirmed by color difference. The results are shown in Fig. 1.

As is clear from FIG. 1, both the gardenia red pigment solution and the red magnolia pigment solution were separately stored and then both pigments were mixed in advance (4).
Has less change in color tone during storage. Not only that, but the color tone of the gardenia red dye (1) is equivalent to or better than the change with time. Although the cause of this is not clear, it is considered that the mixture of the gardenia red pigment and the red maggot pigment in advance may suppress the color tone change due to the synergistic effect of the gardenia red pigment and the red maggot pigment.

(Example) Example Low methoxyl pectin 4.0 g, granulated sugar 34.0 g, citric acid 1.4 g, sodium citrate 1.2 g, gardenia red pigment powder (color value 31.3) 0.3 g, red koji pigment powder (color value 72
0) After mixing 0.02 g, an appropriate amount of flavor and water were added to make the total amount to 200 g. After heating this at about 80 ° C. to completely dissolve it, water was added to correct the weight, and it was filled and sealed in a heat resistant container. The product thus obtained is 100 ° C, 10
The mixture was sterilized by heating under pressure for 15 minutes, stored at room temperature for 9 months, opened, added with 200 cc of milk, mixed well, and cooled to obtain strawberry milk bavarois. The strawberry milk bavarois thus obtained had a preferred strawberry color.

(Effect of the invention) The colorant of the present invention is a combination of natural dyes, and therefore has no food hygiene problems, and is acid resistant,
With excellent heat resistance, and with a favorable strawberry color tone,
It can be stored at room temperature for a long time.

[Brief description of drawings]

FIG. 1 is a graph showing the comparison results of Experimental Examples 1 and 2. In the figure, the horizontal axis represents the number of days of storage at 60 ° C, the vertical axis represents the color difference value,
In addition, (1) is a time-dependent change in the color difference of gardenia red dye,
(2) is a time-dependent change in the color difference of the red kouji dye, (3) is a time-dependent change in the color difference of the gardenia red dye solution and the red kouji dye solution which have been separately stored and mixed, and (4) shows both dyes in advance. The change in color difference of the mixed product is shown.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Tatsuro Sakaguchi 1-5-7 Mikitei-cho, Higashiosaka-shi, Osaka House Food Industry Co., Ltd. (56) References JP-A-51-79757 (JP, A) Kai 54-86668 (JP, A)

Claims (4)

[Claims] 1. A strawberry colorant comprising a gardenia red pigment and a red magnolia pigment, the blending ratio of which is 10 to 20: 1.0 to 2.0 by weight. 2. A strawberry-colored food comprising a gardenia red pigment and a red magnolia pigment, and the mixture ratio of which is 10 to 20: 1.0 to 2.0 by weight. 3. The food according to claim 2, which is a gel-like food material containing low methoxyl pectin. 4. The food according to claim 2, wherein the pH of the food is 3.0 to 5.0.