JPS6016214B2 - Yellow pigment preparation for coloring Chinese noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to food coloring, and an object of the present invention is to industrially advantageously obtain bright yellow Chinese noodles with little fading.

Material Chinese noodles are obtained by forming wheat flour dough containing Kansushi into strips and cutting them into appropriate lengths.
It is essential that it be colored yellow using a yellow pigment. Currently, the yellow pigments employed for this purpose are extracts from gardenia fruits, safflower petals, licorice extracts, carobjiam or vitamin B2 (riboflapine).

However, these have various drawbacks as follows.
Gardenia pigment and vitamin B2 have good color tone but poor light resistance. Safflower pigment quickly turns bright yellow in alkaline conditions. Those from licorice have a poor color tone and are difficult to show pure yellow. Carob germ is chroma,
Others are inferior in brightness. Therefore, after paying attention to these drawbacks and conducting intensive research, we have found a solution in the present invention. The details will be explained below. The materials used are rutin, alum, and safflower pigment.

The first invention is as follows.

Rutin is a pale yellow-green, thin, crystalline powder.
The solubility in water is about 0.012% (by weight, the same hereinafter), and it hardly develops color, but it develops a bright yellow color in an alkaline system.

However, this color gradually turns brown and fades. Therefore, it is necessary to prevent such defects of rutin.

For this purpose, use alum. The alums herein include potash alum, Akatsuki alum, ammonium alum, and Akatsuki ammonium alum. The amount of this substance used is 1 part by weight of rutin, and 3 to 10 parts by weight.
It may be 0 parts by weight. The first invention is a homogeneous mixture of rutin and alum.

It may be a powder mixture of both, or a liquid mixture. Since rutin is soluble in propylene glycol and ethanol, a small amount of ethanol or propylene glycol may be added to the target pigment preparation and/or to rutin in order to further improve the coloring effect. To use this material for Chinese noodles, it may be mixed with the water used to make wheat flour dough, or it may be mixed with the wheat flour and then kneaded with water to make dough.

The raw Chinese noodles obtained by rolling and cutting the obtained wheat flour dough have a bright yellow color and excellent light resistance. Furthermore, when the raw Chinese noodles are boiled and the color tone is observed, bright yellow eggplant Chinese noodles are obtained without discoloration or fading due to heat. The second invention consists of the first invention, i.e., a homogeneous mixture of rutin and alum in specified amounts, together with a specific combination of safflower pigment as a third substance.

The purpose of using safflower pigment in combination is to obtain the optimum yellow color with less fading.

The amount of safflower pigment used is 1 part by weight of rutin and 3 parts by weight of alum.
The amount may be up to 100 parts by weight and 2 parts by weight or less.

In amounts ranging from 20 parts by weight or less, 0.5 to 3 parts by weight are particularly preferred. Such a blending ratio is due to the need to make the color of the target product yellow, which is suitable for coloring Chinese noodles. The mode of their combined use may be homogeneous mixing, either powder mixing or solution mixing. 1st
The combined use of safflower pigment in the preparation obtained from the invention of the invention adds a slight reddish tinge to the yellow tone, resulting in a warmer yellow color, further improving the color tone of the first invention and making it more lightfast. can be increased.

In the preparation obtained from the first invention, gardenia pigment, vitamin & licorice pigment, which is currently used as a yellow pigment for noodles,
Carob germ and others may be used together. Any of the preparations of this invention may be added directly to the water used to make flour dough, or may be mixed with the wheat flour.

In this case, the amount of the preparation added may be 1% or less, preferably 0.1 to 0.2%, based on wheat flour. Since the amount of water for preparation is about 1/3 of the amount of wheat flour, the ratio to the amount of water for preparation is about 3 times the amount. Further, rutin, alum or safflower pigment may be added individually to the water or wheat flour.

Here the invention has achieved its purpose. Experiment 1) Color of various yellow pigmented Chinese noodles (20°C
ter) The higher the number of color difference meter DL, the clearer the color.

From the above results, it can be seen that the color of the product of the present invention is comparable to gardenia pigment and vitamin &. (Experiment 2) Light resistance test of various yellow pigmented noodles (containing kansui) The first invention product of Experiments 1 and 2 is a homogeneous mixture of Rutin 10 and Baked Alum 90.

Vitamin B2 colored materials fade in a short time when exposed to sunlight.

The colored product of the present invention has considerably better light resistance than the colored product with gardenia pigment.

If rutin is used alone, the color will turn brown and fade in a short period of time. (Experiment 3) Heat resistance test with various yellow pigmented noodles (with kansui) The safflower pigmented product rapidly changes color when heated and takes on a dark hue.

The second invention is a homogeneous mixture of 10% rutin, 10% safflower pigment, and 80% burnt alum.

(Experiment 4) Effect of combining potassium alum with rutin and safflower pigment.
．． 1~Shame. When we conducted a similar experiment using the same amount of potassium alum instead of potassium alum in 8, and also using the same amounts of rutin and safflower pigment, we found that the color tone of the Chinese noodles obtained was almost the same as that of potassium alum. Similar results were obtained.

The yellow colored noodles of Experiments 1, 2, and 3 were produced by the following process. Flour - Water - Mixing - Rolling - Cutting Salt Kansushi Dye Example 1 A preparation containing 10% rutin and 90% alum was mixed with 7.5% water.
After adding 35 yen to 5 yen and melting or dispersing it, add kansushi, 300 yen, and 250 yen of salt to dissolve the water to create a preparation water, and mix this preparation water with 25 kg of wheat flour.
After rolling and cutting, steam in a colander for about 6 minutes, then soak in hot water for about 6 minutes.
After soaking and loosening sand of 0 to 2, it is packaged and sterilized.

Sterilization was carried out at 90°C for 2 minutes. The finished cooked Chinese noodles were a beautiful bright yellow color. Example 2 10% rutin, 10% safflower pigment powder, 80% competitive alum
A formulation containing 35 liters was added and dissolved or dispersed in 7.5 liters of water, and noodles were prepared in the same manner as in Example 1. Bright yellow Chinese noodles were obtained.

When this product was left in front of a south-facing window for 10 days, there was only slight discoloration.

Example 3 Add 250 grams of rutin and 250 grams of Akatsuki alum to 7.5 grams of water, dissolve or disperse it, then add and dissolve 250 grams of kansui and 250 grams of common salt to prepare stocking water, and mix this water and 250ml of wheat flour.
K9 was mixed, rolled, and cut into noodle strings to prepare Chinese noodles.

Claims (1)

[Scope of Claims] 1. A yellow pigment preparation for coloring Chinese noodles, the main ingredient of which is a homogeneous mixture of 1 part by weight of rutin and 3 to 100 parts by weight of alum. 2. A yellow pigment preparation for Chinese noodles, characterized by a homogeneous mixture consisting of 0.1 to 20.0 parts by weight of safflower pigment, 1 part by weight of rutin, and 3 to 100 parts by weight of alum.