JPH10327800A - Yellow-colored food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a food stable to light and the oxidation with air and colored with monascus yellow pigment of natural origin to bright yellow color stable to the oxidation by heating, etc., by including monascus yellow pigment in combination with an iron salt. SOLUTION: The objective food is produced by including a monascus yellow pigment of formula I or II produced by drying and crushing the cultured liquid of Monascus purpureus belonging to Ascomycetes, extracting the powder and neutralizing the extract and adding an iron salt such as iron citrate, iron lactate, ferric chloride, ferrous chloride, ferrous pyrophosphate and ferric pyrophosphate thereto. The pigment is added in an amount of 0.02-0.3 wt.% for drink and 0.1-0.5 wt.% for a seasoning liquid for pickled radish.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the provision of a vivid yellow colored food using the natural pigment Benikoju yellow yellow. More specifically, the present invention relates to providing a foodstuff that is stably colored to heat and light by using a red yellow color element.

[0002]

2. Description of the Related Art Conventionally, natural pigments derived from plant or animal origin have been widely used for coloring various foods and medicines. Among those natural pigments as yellow pigments, for example,
There are safflower yellow, gardenia yellow, turmeric dye, carrot dye, rutin dye, red bean yellow, and the like. There is only yellow. However, Benikokoji yellow pigment is particularly inferior to other natural pigments in light resistance, and when a food colored using Benikouji yellow pigment is exposed to light and air, the pigment almost fades in 2-3 days. There was almost no example of using it for food without shading.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been developed in view of such circumstances, and uses a natural pigment, Benikouji yellow element, to obtain a clear yellow color tone and to prevent oxidation by heat or light. The purpose of the present invention is to provide a stable colored food.

[0004]

Means for Solving the Problems The inventors of the present invention have made intensive studies in view of the above-mentioned problems of the prior art, and by accident, when coloring food using
By including an iron salt, they found that it was possible to provide a food that was stable against long-term oxidation by light or air and maintained a bright yellow color, and completed the present invention.
Conventionally, iron salts were used in combination with natural pigments to give a dull color tone.However, when iron salts were used in combination with a red color pigment, they did not have a dull color tone and were stable against light and air oxidation, It has become possible to provide foods that maintain a clear yellow color not found in conventional natural pigments.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a yellow-colored food refers to a food colored yellow using a Salmonella yellow pigment. Examples of foods include miso, kamaboko, crab-flavored kamaboko, ham, sausage, boiled beans and other protein-rich foods, confectionery such as rice crackers, drops, candy, chocolate, desserts such as yogurt, jelly, mousse, pudding, Japanese sweets such as yokan and uiro, fruitless drinks, drinks containing fruit juice, drinks such as lactic acid bacteria drinks,
In addition, pickles, dried vegetables, sauteed and dressed grilled meat, and the like can be mentioned.

[0006] The Aspergillus niger in the present invention refers to the ascomycetous fungus Monascus pupur.
eus WENT. ) Is obtained by drying, extracting and neutralizing the culture solution obtained by pulverization, and the main component is shown in Chemical formula 1. More specifically, the brand name San-Ero No. 1244 (manufactured by San-Ei Gen FFI Co., Ltd.) and the like are on the market.

[0007]

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[0008] The amount of Beni-kouji yellow syrup added to food is
Since it varies greatly depending on the food to be colored, it can be appropriately adjusted by those skilled in the art.
0.1-0.5% by weight is added.

The iron salt in the present invention may be an iron salt of an inorganic acid or an organic acid, and among them, iron citrate, iron lactate, ferric chloride, ferrous chloride and ferrous pyrophosphate. And ferric pyrophosphate. These iron salts may be used alone or in combination of two or more. The amount of iron salt to be added is as follows:
When 0.5% by weight is contained, iron is 0.1 to 10%.
0 μg / g, more preferably 0.5 to 30 μg / g. If the addition amount is less than 0.1 μg / g, it is not sufficiently stable against oxidation by light or air,
/ G is not preferable because the dull color tone of the iron salt becomes strong. Benikojaji yellow dye and iron salt may be mixed and formulated to be added to food, or may be separately added to food.

[0010] The yellow-colored food obtained by the present invention is stable against oxidation by light or air, and can maintain a clear yellow color tone which was not a conventional natural pigment.

[0011]

EXAMPLES Hereinafter, the contents and effects of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these examples.

Example 1 100 parts by weight of a culture solution of Aspergillus niger was dried, pulverized, extracted with hydrochloric acid-acidic ethanol and neutralized, and 100 parts by weight of dextrin and 200 parts by weight of water were added. After dissolution, spray drying was carried out to obtain 150 parts by weight of powdered yellow monkey. To this yellow powder,
30 parts by weight of sodium ferrous citrate was added and mixed with powder to obtain 180 parts by weight of a yellow mushroom preparation.

Next, it is prepared according to the following formulation,
The mixture was sterilized for 15 minutes to prepare a beverage containing lemon juice (Example 1). As a comparative example, a beverage was prepared in which 0.07 parts by weight of powdered yellow beetle without sodium ferrous citrate was added instead of the red bean yellow beetle formulation having the following formulation (Comparative Example 1), and the mixture was cooled. And leave it under a 5000 lux fluorescent light (40W x 2 10cm) for 10 days,
The dye remaining rate was measured. Table 1 shows the results.

[0014] Adjust to 100 parts by weight with Shimizu.

[0015]

[Table 1]

Measuring Method of Dye Residual Rate The absorbance of the test liquid at the maximum absorption wavelength was measured using a self-recording spectrophotometer (manufactured by JASCO Corporation). Is measured.

From the results shown in Table 1, the beverage containing lemon juice was almost completely discolored in the case where the iron salt was not added in Comparative Example 1, but the beverage using the iron salt-added pigment preparation in Example 1 was used. Showed higher light fastness and exhibited a bright yellow color even after irradiation with a fluorescent lamp.

Example 2 Preparation of Takuan Takuan Seasoning Solution Formulation Parts by weight Fructose Glucose Liquid Sugar 28 Salt 9 L-Glutamate 4 Lactic Acid 3 Benikoji Yellow Element 0.3 Iron Lactate 0.001 。 Adjust the total amount to 100 parts by weight with Shimizu.

170 parts by weight of salted radish is added to 100 parts by weight of the takuan seasoning liquid having the following formulation, and the mixture is packed in a plastic bag.
After storing in a refrigerator for one week, the yellow color was still bright after irradiation with a fluorescent lamp in the same manner as in Example 1, and the light resistance was excellent.

Example 3 Preparation of Lemon Jelly Jelly Formulation Parts by Weight Fructose Glucose Liquid Sugar 20 Granulated Sugar 5 1/5 Lemon Juice 3 Gelatin 1 Citric Acid (Crystal) 0.3 Flavor 0.2 。 Adjust the total amount to 100 parts by weight with Shimizu.

To 100 parts by weight of a jelly solution having the following formulation, which was dissolved by heating, 0.05 parts by weight of Benikoji yellow dye and 0.0001 parts by weight of ferrous chloride were added and filled in a container.
Sterilized at 5 ° C. for 10 minutes. After cooling to room temperature, it remained bright even after irradiation with a fluorescent lamp in the same manner as in Example 1, and the light resistance was excellent.

Claims (2)

[Claims] 1. A yellow-colored food product comprising a salmonium yellow dye and an iron salt. 2. The iron salt is one or more selected from iron citrate, iron lactate, ferric chloride, ferrous chloride, ferrous pyrophosphate, and ferric pyrophosphate. 2. The yellow colored food according to 1.