JPS60156343A - Method for coloring confectionery and color former - Google Patents

Abstract

PURPOSE:To color a confectionery to yellow or brown with an inexpensive color former, by adding one or more of saccharides, e.g. D-arabinose, as the color former in a specific proportion or below to a confectionery dough prepared from a grain flour, and heat-treating, e.g. roasting, the resultant mixture. CONSTITUTION:A secondary raw material, e.g. water or butter, is added to a grain flour, e.g. wheat flour, and <=0.5% D- or L-arabinose or L-xylose alone or a mixture thereof in any proportion as a substitute for the conventioanl D- xylose is added to the resultant mixed confectionery dough. In order to enhance the flavor of the color former, a sulfur-containing amino acid, e.g. L-cysteine, may be added to the above-mentioned containing color former. The confectionery dough contaning the color former added thereto is colored to yellow - brown by usig a heating means such as roasting with a direct fire, red hot heater, infrared heater, etc. or frying in oil, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for coloring confectionery or a coloring agent for confectionery.

The confectionery referred to in the present invention refers to grain carriers (wheat flour, rice flour, glutinous rice flour, corn flour, millet flour, millet flour, millet flour, buckwheat flour, etc.), water, butter, margarine, shortening,
Vegetable oil, animal oil, salt, seasoning, sucrose, milk, cream, milk powder, cheese, egg white, yolk, whole egg, vegetable protein,
Auxiliary materials such as expanding agents, yeast, thickeners, fragrances, spices, and pigments are added, mixed, and if necessary, aged, then formed into an appropriate shape, and heated by roasting, frying, etc. Refers to products manufactured by Specifically, examples include Western sweets such as kutski, cracker) yaskerato, donuts, bread, castella, pies, puffs, and choux used as the outer shell, as well as Japanese sweets such as rice crackers, arare, rice crackers, manju, and baked mochi. .

The present inventor was engaged in an experiment to search for a substitute for D-xylose as a coloring agent for fish paste products, and found that D-arabinose, D-arabinose,
It was discovered that 1,-arabinose and L-xylose can be used as substitutes. However, the flavor imparted to fish paste products by these color formers during color development was not the same as that of D-xylose.

The present inventor further studied the application of these coloring agents in the field of confectionery, where a similar coloring phenomenon (based on the so-called Maillard reaction) is widely used, and arrived at the present invention.

Conventionally, D-glucose and D-xylose have been mainly used in this field.

D-glucose is used as an eyelid, but also acts as a coloring agent and at the same time as a flavor generating substance.

D-xylose is primarily used as a color former and flavor generator. Its activity is much stronger than that of D-glucose, and its color and flavor quality are also different. D-xylose gives a bright (yellowish) color tone, and its flavor is said to be sharper and more aromatic.

Furthermore, it is said that the double-keratinized substance (commonly known as melanoidin) produced when D-xylose is added also has a strong antioxidant effect. Usually, D-xylose is added in an amount of about 0.5% or less to the dough.

D-xylose has been widely used in recent years because it has the above-mentioned excellent and unique effects. However, this substance has some drawbacks as a food additive. That is, (1) it is expensive;

The user fee for this item is currently 2000 yen/I (
g.

(2) There is room for doubt regarding safety.

It is known that when this substance is administered to rats, it causes white lesions.'' Page 94, 11B, 44
Please refer to Breakfast Bookstore, 3rd edition. ), considering the current strong distrust of food additives among consumers, when will this be brought up and its use virtually prohibited? There is a concern that there is no guarantee that something like ``WL'' will not occur.

The inventor of the present invention has long been dissatisfied with point (1) in particular, and the reason for this is that
The IL is difficult to purify.

(2) The manufacture and sale of this product is under the monopoly of several companies.

(3) There is no substitute that can replace this item.

I came to think that this is the case. In particular, (2), (3)
The main factor seems to be the lack of price competition.

The present invention provides an alternative technology for color formers, enriches the technology, and enables the introduction of cheaper color formers.

The present inventor actually discovered that D-arabinose, 1. ,-ara,
In terms of coloring power, color tone, and flavor, these are sufficiently D-
We discovered that scales can be used as a substitute for xylose.

Conventional common technical knowledge in this field has no knowledge of the coloring and flavor-producing effects of these saccharides. However, according to a promotional pamphlet for D-xylose (published by Eisai Co., Ltd.) that is believed to have been widely distributed among engineers in this field, glycine in arabinose (D-1L- is also known as Fuji) There is a description of the Maillard reaction in a model system with: (1) In a 10% solution reaction, the coloring power of arabinose is much lower than that of D-xylose.

(2) In each 10% in-phase reaction, arabinose is D
- It has about 1/2 the activity of xylose and has the same color tone.

etc. are known. This level of knowledge seems to be common knowledge in this technical field.

Regarding L-xylose, to the best of our knowledge, there is no knowledge in this field.

I4-arabinose widely exists in nature as a constituent sugar of Arapan, but among these Arapan, Arabicum is considered to be the easiest to use as a raw material. L-
Arabinose can be produced by hydrolyzing these arapans, concentrating the mother liquor, desalting, and crystallizing it.

D-arabinose is made from inexpensive monoglucose,
This can be oxidized chemically (usually by the action of hydrogen peroxide in the presence of ferric ions) or by using microorganisms (e.g. Acetobacter
suboxydans, Pseudomonas
fluorescens etc. are used. "Food Engineering Experiment Book (Volume 2)" page 182, Yokendo), 2-kel-
-1]-gluconic acid and decarboxylate it in the presence of hydrochloric acid.

1.-Xylose is vitamin C (L-ascorbic acid)
It can be obtained by decarboxylating 2-keto-1,-guuronic acid, which is an intermediate for the industrial production method, in the presence of hydrochloric acid.

As is well known, vitamin C is currently industrially produced in large quantities as a pharmaceutical and food additive, and 2-keto L-guronic acid is also easily available.

As described above, any color forming agent according to the present invention has the possibility of being manufactured at low cost.

The present invention is carried out by adding 0.5% or less of these three types of sugar or a mixture of these three types of sugar to the dough, or by formulating it as a coloring agent. The amounts added here were determined by experimentally testing the coloring power of these sugars and D-xylose.

At the time of formulation, if necessary, diluents (dispersing agents) such as lactose, dextrin, starch, etc., and excipients such as arabicum, gelatin, gianthan gum, pullulan, etc. can be used for 4H.

In order to enhance the flavor during color development, these color formers may contain, for example, cysteine, DL-methionine, DL-methionine, etc.
S-containing amino acids such as homocystine and L-cystine, amino acids such as glycine, D-alanine, and tributofun may be used in combination, or a combination of these may be used in a formulation. When preparing this formulation, it may be coated with oils and fats (eg, edible wax, hydrogenated oil, etc.) to avoid Maillard reaction during storage.

Specific heating operations for causing color development include direct flame, red-hot heater, infrared heater, etc., heating with superheated air in an oven, heating with oil or fat (or on a Teflon coating). ) Examples include conduction heating on a metal plate, front heating, etc.

Examples are shown below to specifically define the present invention, but the scope of the present invention is not limited thereto.

Margin Examples Example 1 100 parts of wheat flour, margarine, 30 parts of sucrose, 2 parts of common salt, 10 parts of sorghum, and the desired amount of coloring agent are thoroughly mixed in a conventional manner. This dough was rolled out into a board approximately 3 m + n thick, cut out using a commercially available cuttsky mold, placed on bread, and baked in a home gas oven (HITACHI (, OA 20). The oven was sufficiently preheated, The temperature was set in three stages: 150°C, 170°C, and 200'C using an adjustment dial.

Each Haiyaki was made for 7 minutes.

No. Color former Addition amount Setting temperature (1) D-xylose 0.20 parts 150°C (2)
Same as above 0.40 parts Same as above (3) Same as above 0.60 parts Same as above (4) D-arabinose 0.20 parts Same as above 2(5)
Same as above 0.40 part Same as above 2(6) Same as above 0.60 part Same as above (7) L-arabinose 0.20 part Same as above (8) Same as above 0.40 part Same as above 0.60 part Same as above (1,0) L-xylose 0.20 parts Same as above (1
1) Same as above 0.40 parts Same as above (12) Same as above 0.60 parts Same as above (13) D-xylose 0.20 parts 170°C (
]4) Same as above 0.40 parts Same as above (15) Same as above 0.60 parts Same as above (1,6) ' D-arabinose 0.20 parts Same as above
Above (17) Same as above 0.40 parts Same as above (18) Same as above 0.60 parts Same as above (]9) l,-arabinose 0.20 parts Same as above (
20) Same as above 0.40 parts Same as above (21) Same as above 0.60 parts Same as above (22) l,-xylose 0.20 parts Same as above (2
3) Same as above 2 0.40 parts Same as above (24) Same as 2 0.60 parts Same as above = (25)
D-xylose 0.20 parts 200°C (26) Same
2 0.40 parts Same as above (27) Same as above 0.60 parts Same as above (28) n-arabinose 0.20 parts Same as above (2
9) Same as above 0.40 parts Same as above (30) Same as above 0.60 parts Same as above (31) L-arabinose 0.20 parts Same as above
32) Same as above 0.40 part Same as above (33) Same as above 0.60 part Same as above (34) L-xylose 0.20 part Same as above (35
) Same as above 0.40 parts Same as above (36) Same as above 0.60 parts Same as above (1) to (12) did not develop color. (13) ~ (36
), the color developed in the form of minute, pale colored dots scattered on the yellow fabric surface. No difference in color tone was observed between the color formers. Furthermore, the flavor generated in the Haiyaki skewers was similar and strongly aromatic regardless of which coloring agent was used.

When these are arranged in order of apparent color depth, they are as follows. (Hereinafter, for convenience, xylose will be abbreviated as χy゛-, and arabinose will be abbreviated as Ara.) (A) Comparison of treatment section-n-X7 and D-Ara with a set temperature of 170°C 0.6 D-Arron 0.4 D-Aran 0-6 D
-Xy, > 0.48-Xy) 0.2O-Ara
, > 0.20-Xy-p--Comparison of xy and L-Ara Comparison of n-xy and L-Xy 0.6 o-xy:=; 0.6 L-XY > 0.
4 D-XY Porto, 4t, -xyn0.2 L-X)T
> 0.20-XY(+3) Treatment section with set temperature 200°C Comparison of p-xy and D-Ara 0.6 D-Aran 0.6 D-Xy'=60.4
D-Aran 0.2 D-Aran o, 4n-xyn 0
．． 2 Comparison of D-XY-n -xy and L -Ar++ 0.61, -Aran 0.4f, -Aran 0.6 D
-Xy '50.2 L-Ara :> O-4D-X
y) 0.2 D-Xy・D-Xy and t,'-xy
Comparison with 0.6 D-Xy40.6 L-Xy';> 0.4
D-Xy lol 0.4 L-Xyn 0.2 n-Xy 0.2 L-XV Example 2 100 parts of wheat flour, 2.6 parts of baking powder, 1 part of salt
15 parts of margarine, 33 parts of sucrose, 35 parts of milk, 20 parts of whole eggs, and the desired amount of coloring agent are mixed in a conventional manner to a thickness of approximately 7 m.
It was cut into a 2 cm diameter plate and bent at an oil temperature of 75 N for a certain period of time.

No. Coloring agent Addition amount Curving temperature Bending time (
1) 11-xylose 0.9 parts 140°C for 2 minutes (
2) Same as above 0.7 parts Same as above Same as above (3) Same as above 0.5 parts Same as above Same as above (4) Same as above Same as above 0.3 parts Same as above Same as above (5) D-arabinose 0.9 parts Same as above Same as above (
6) Same as above 0.7 parts Same as above "= (7) Same as above 0.5 parts Same as above Same as above (8) Same as above Same as above 0.3 parts Same as above Same as above (9) L-arabinose 0.9 parts Same as above Same as above (
10) Same as above 0.7 parts Same as above (11) Same as above 0.5 parts Same as above (12) Same as above 0.3 parts Same as above (13) L-xylose 0.9 parts Same as above Same as above (14) Same as above 0.7 Part Same as above Same as above (15) Same as above 0.5 part Same as above 2 (+6) Same as above
0.3 parts Same as above Same as above (17) D-xylose 0.9 parts +60'C Same as above
"=08) Same as above 0.7 part Same as above "2 Same as above (19) Same as above 0.5 part Same as above Same as above (20) Same as above 0.3 part Same as above Same as above (21) D-arabinose 0.9 part Same as above Same as above
Above (22) Same as above 0.7 part Same as above Same as above (23) Same as above 0.5 part Same as above Same as above (24) Same as above 2 0.3 part Same as above Same as above (25) I,
-Arabinose 0.9 parts Same as above (26)
Same as above 0.7 part Same as above Same as above (27) Same as above 0.5 part Same as above Same as above (28) Same as above 0.3 part Same as above Same as above (29) L-
Xylose 0.9 parts Same as above Same as above (aO) Same as above 0.7 parts Same as above Same as above (31) Same as above 0.5 parts Same as above Same as above 2 (32) Same as above 0.3 parts Same as above Same as above (33) D-Xylose 0.9 part 180°0 1
Minutes (34) Same as above 0.7 parts Same as above (35) Same as above 0.5 parts Same as above - Same as above (36) Same as above 0.3 parts Same as above Same as above (37) D-Arabinose 0.9 parts Same as above Same as above
Above (38) Same as above 0.7 parts Same as above Same as above (39) Same as above 0.5 parts Same as above Same as above (40) Same as above 0.3 parts Same as above Same as above (4), ) L-arabinose 0.9 parts Same as above Same as above (42) Same as above 0.7 parts Same as above 2 Same as above (43) Same as above 0.5 parts Same as above Same as above (44) Same as above 0.3 parts Same as above Same as above (45) L-xylose 0.9 parts Same as above Same as above (46) Same as above 0.7 Part Same as above Same as above (47) Same as above 0.5 part Same as above Same as above (48) Same as above 0.3 part Same as above Same as above These had a uniform yellow to yellow-brown color on the surface. The color tone was compared with the standard color chart based on yI5-Z-s721ts, and the color considered to be the closest was specified, and the result was as follows.

In addition, there was no difference in the coloring agent in the flavor generated in the oil, and all of them gave off an aromatic flavor.

(1) l0YR9, oO/8. oO(2) 2.5'
Y8. oO/11. out3) 5Y 8.00/1
1.00 - (4) 5 Y8.75/6.00 (5)
l0YR8,00/9.00 (6) 2.5Y 8
．． 00/10.00(7) 5Y 8.00/11.0
0 (8) 5 Y 8.75/6.00 (9) 10
YR8,0M9.00 (10) 2.5 Y 8.
00/9.00(11) '5Y 8.00/11.0
0 (12) 5 Y 8.75/6.00 (13)
l0YR8,00/9.00 (14) 2.5Y 7
．． 75/11.00 (15) 5Y 8.00/11.
00 (16)' 5Y 8.75/C, oO (17)
7.5YR6,50/10.00 (18) 7.5
YR6,50/12.00 (19) 7.5YR7,0
0/13.00 (20) 10 YR7,50/12
．． 00 (21) 5 YR5,75/10.00 (2
2) 7.5YR6,50/12.00 (23) 7.
5YR7,00/13.00 (24) 10YR7
,50/12. (X) (25) 5 YR5,75/1
0.00 (26) 7.5YR6,75/12.00
(27) 7.5YR7,00/13.00 (28)
10 YR8,00/12.00 (29)? ,5Y
R6,25/+0.00 (30) 7.5YR6-5
0/12.00(3],) 7.5YR' 7.00/
13.00 (32) 40 YR7,50/12.0
0 (33) 5 YR5-25/10.00 (34)
5 YR5,50/I'0.00 (:35) 5 Y
R6,50/10.00 (36) 5 YR6,75
/+1-00(37) 5 Yl+ 5.50/10.
00 (38) 5 ■ 5.50/10.00 (39
) 5 YR6,25/10.00 (40) 5 Y
R6,50/11.00 (41) 5 YR5,75/
10.00 (42) 5 YR6,50/10.00
(43) 5 YR6,50/10.00 (44)
5 YR6-50/11.00 (45) 5 YR5,
25/10.00 (46) 5 YR5,75/1O
-00 (47) 5 YR6,50/10-00 (4
8) 5 YR6,75/11.00 When these were arranged in order of apparent color depth, they were as follows.

(A) Comparison of o-xy and D-Ara processing section with curved 1 quality of 140°C D-x70.9'=, o-Ara O,97n-Xy
O,77D-Ara 0.7D-Ara O,5D-XyO95D-Ara 0.3'=, D-X
Comparison of y O,3-n-xy and L-Ara D-Xy O,9L, L-Ara O,9,) D-X
y O,77L-Ara O,7nD-XY O,5\
L-AraO05-L-AraO,3-D-XyO
, 3 Comparison of D-Xy and L-XV D-Xy o, (1# L-XyO, 9> L-XY
O,7-D-XY O,7-L-XY O,5'-=,
D-XY O,5,)L-Xy O,3', D-X
y O, 3 (B) Treatment area with oil frying temperature of 160°C/D
- Comparison of X7 and D-Ara D-Ara O,9 D-Xy O,9', D-Xy
O,7', D-Ara 0.7n D-XV O,5',
o-Ara O15-D-Xy O,3'HD-Ara
Comparison of 0.3-o-xy and L-Ara L-Ara 0.9-D-XY O,9'=, D-X
70.7n L-Ara O, 7n D-XY O, 51L
-Ara 0.5nD-Xy O,3) L-Ara
0.3 Comparison of Tl-YY and I--X Y L-XyO,9nn-xyo,9nL-XY O,7'
, D-XY O, 7> L-XY O, 5', D-Xy
O,5-L-Xy O,3-D-Xy O,3 (C) Treatment section with oil frying temperature of 180°C -l) -X
Comparison of Y and r)-Ara D-Xy O,9 D-Ar
a O-9 D-Xy O-7'; D-Ara O-7
D-Ara 0.5> D-Xy O,5 D-Ar
a O13nD-XY O,3, n-xy and L-A
Comparison with r a D-Xy O, 9) L-Ara O-
9 D-XY O, 7 L-Ara 0.7'=, L
-Ara 0.5 '7O-Xy O-5 Inre A1°a
0.3n o-xy O,3.n-xy and L -X Y
Comparison with D-xy0.9 -L-Xyo, 9n D-Xy O,7
〉L-XY O, 7nn-xy O, 5 yen +-xy O
, 5-D-Xyo, 3°T, -xyo, a Example 3 ■] Coloring of confectionery made of a single substance arbitrarily selected from -arabinose, -arabinose, and L-xylose, or a mixture of them in any proportion agent.

Example 4 A confectionery coloring agent in which a mixture of 60 parts of the coloring agent of Example 3, 35 parts of lactose, and 5 parts of xanthan gum was made into granules by wet granulation.

Example 5 70 parts of the coloring agent of Example 3 is mixed with 30 parts of hardened oil when the oil is melted, and crushed when it is cooled and solidified. A coloring agent for confectionery prepared by mixing 80 parts of this mixture with 5 parts of DL-methionine, 3 parts of glycine, 2 parts of L-cystine hydrochloride, and 10 parts of dextrin. Alternatively, the above confectionery coloring agent is granulated by adding an appropriate amount of excipients according to the method of Example 4.

Relationship with matter A1 Patent applicant 4, agent 6, Bi of the invention increased due to amendment 0(1) page 2 1
In line 0, after ``buckwheat flour, etc.,'' write ``and starches, etc. prepared from these.''

(2) Page 4, line 13 “2000 yen/kti J for 1
Corrected to "just under 2,000 yen/1 ust."

Dance (Acetobacter 5uboxidan
s) Correct to J.

(4) Page 7, line 12 “Pseudomonas fl.
'Pseudomonas fluorescens'
ens) Correct to J.

(5) On page 8, line 18, "trypton" is corrected to [tryptophan-].

(6) Page 10, line 4, after "Desired amount of color former" [(However, D-arabinose and L-arabinose are manufactured by Tokyo Kasei Co., Ltd. (catalog number, A-0513, A-0515), L-arabinose is Kinloth is Aldrich
(Cat. No. 85.159-0, (19'79)
-80 edition)) was used. )”

(7) Page 18, line 17 [・D, -Yyj [・D−X
7 Correct it as j.

Claims (3)

[Claims] (1) A coloring agent consisting of a single substance or a mixture of any proportion of D-arabinose, L-arabinose, and L-xylose in an amount of 0.5% or less for the dough prepared from a grain ship. 1. A method for coloring confectionery, which is characterized in that the coloring of confectionery is made yellow or amber by adding and heating means such as baking or frying. (2) A coloring agent for confectionery consisting of any one of D-arabinose, L-arabinose, and L-xylose, or any mixture thereof. (3) D-arabinose, I5-arabinose, ■, -
The confectionery coloring agent according to claim (1), characterized in that the confectionery coloring agent is prepared by adding a diluent and an excipient, if necessary, to any single xylose or any mixture thereof. (3) The coloring agent for confectionery according to claims (2) and (3), characterized in that an amino acid having a flavor enhancing effect is added.