JPS6034155A - Colorant for food - Google Patents

Abstract

PURPOSE:To provide a colorant resistant to the migration of pigment and suitable as a sauce for a multi-layered pasty food, etc., by dispersing a W/O type emulsion containing water soluble pigment in a specific aqueous solution and forming a W/O/W type composite emulsion. CONSTITUTION:An oil or fat (e.g., soya oil, safflower oil, etc.) a surface active agent having again HLB of about <=5 (e.g. glycerol fatty acid ester) is mixed and emulsified with an aqueous solution containing a water-soluble pigment (e.g. Food Dye Red 2, Food Dye Red 3 , etc.) e.g. by a homomixer, etc. to obtain a W/O type emulsion. The objective food colorant can be prepared by dispersing the above emulsion in an aqueous solution (W') containing at least one kind of component selected from a surface active agent having an HLB of about >=8 (e.g. sucrose fatty acid ester), a water-soluble protein (e.g. casein) and a water- soluble polysaccharide (e.g. gum arabic) thereby forming W/O/W'-type composite emulsion.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food coloring agent for use in coloring sauces or fruit breserves of multilayered paste foods having at least one layer of sauces or fruit breserves. It is useful for coloring with the most beautiful and excellent palatability, and also prevents the problem of blurring of the interface over time due to pigment migration at the contact interface between the layer containing the sauce or breath serve and the adjacent layer. Concerning food coloring that can be prevented.

More specifically, the present invention provides a water-in-oil (iFI/O type) emulsion of a surfactant-containing oil (O) with an HLB of about 5 or less and a water-soluble dye-containing aqueous solution (F), with an HLB of about 8 or more. A multilayered paste food sauce or fruit blazer characterized by comprising an r7o7tvt type complex emulcone dispersed in an aqueous solution (F') containing at least one of a surfactant, a water-soluble protein and a water-soluble polysaccharide. Related to food coloring agents for food products.

For example, in paste foods such as Bavarois, puddings, yoghurts, and other similar products, multilayer base foods formed by stacking multiple layers, such as multilayer paste foods filled in containers. Various kinds of these are commercially available, and it is known that at least one layer of these multiple layers is formed of multilayered paste food sauces or fruit blazers.

In such a multilayered paste food, if the adjacent boundaries between the multiple layers are unclear, the beauty and taste of the multilayered paste food will deteriorate, so it is difficult to form the layer interfaces clearly. is important.

However, there is a problem in that the interfaces of multilayered paste foods, which have once been formed with clear layer interfaces, become unclear over time. In particular, when using sauces or fruit blazers for multi-layered paste foods, coloring agents are often added to make the color clearer, but the added coloring agent may not be present in the sauces or preserves. There is a problem that the paste bleeds from one layer to the adjacent layer, causing the layer interfaces of multilayered paste foods to lose their sharpness.

The present inventors have conducted research to develop a method for overcoming the above-mentioned troubles in multilayered paste foods. In particular, it is possible to impart favorable color tones of water-soluble pigments to sauces or fruit preserves for multilayered paste foods, and to improve the color tone over time at the layer interfaces of multilayered paste foods formed using such sauces or preserves. We conducted research to develop a colorant that can prevent the problem of blurring.

As a result, the water-soluble pigment-containing composite emulsion in the form of the above-mentioned IF'10/W/ type composite emulsion has excellent suitability as a coloring agent for multilayered paste food sauces or fruit blazers; It is useful for imparting a desirable color tone of water-soluble pigments with beautiful and excellent palatability, and it is also useful for imparting a preferable color tone of water-soluble pigments with beautiful and excellent palatability. We have found that this method is useful in overcoming the problem of blurring.

Conventionally, for this kind of coloring, oil-soluble dyes were used to color 07W.
It is known to utilize simple emulsions of the type. However, in addition to the disadvantage that oil-soluble pigments that can be ingested by the body have a limited variety of color tones, they also have the disadvantage that it is difficult to provide a coloring effect that is as vivid and palatable as water-soluble pigments.

Through research conducted by the present inventors, it has been found that the above-mentioned W10/W/ type water-soluble pigment-containing composite emulsion, which can be easily formed by a known preparation method, can be used for multilayer paste food sauces or fruit blazers. It shows excellent performance as a coloring agent of the same class, and can provide a wide variety of colorants with a wide variety of color tones, as well as provide vivid, beautiful color tones with excellent taste. It has now been discovered that this is a significantly superior coloring agent which can also advantageously avoid the phenomenon of interfacial blurring with adjacent layers.

Therefore, an object of the present invention is to provide a food coloring agent for sauces for multilayered paste foods or fruit blazers that has the above-mentioned excellent improvements and various effects.

The above objects and many other objects and advantages of the present invention will become more apparent from the following description.

As the water-soluble pigments used as the coloring agent for the sauces or fruit blazes used in the multilayer paste food of the present invention, any coloring pigment that can be ingested by the body can be used, such as Food Red No. 2, Food Red No. Red No. 3, Food Red No. 102, Food Red No. 104, Food Red No. 105, Food Red No. 106, Food Yellow No. 4, Food Yellow No. 5, Food Green No. 3, Food Blue No. 1, Food Blue No. 2, Water-soluble sexual annatto,
Water-soluble synthetic pigments such as sodium iron chlorophyllin, sodium copper chlorophyllin, etc.; and, for example, cacao pigment, caramel, gardenia yellow pigment, gardenia green pigment, grapeskin pigment, crocin, cochineal pigment, corn pigment, perilla pigment, Nanakamado pigment , hibiscus pigment,
Examples include water-soluble natural pigments such as red beet pigment, safflower pigment, Belle Chamberry pigment, water-soluble Monascus pigment, and lac pigment; and arbitrary mixtures of these various water-soluble pigments. .

The food coloring agent of the present invention is prepared by mixing a W10 type emulsion of a surfactant-containing fat or oil (0) with an HLB of about 5 or less and an aqueous solution (F) containing a water-soluble pigment such as the one mentioned above, with an HLB of about 8.
It can be produced by dispersing it in an aqueous solution (W') containing at least one of the above surfactant, water-soluble protein, and water-soluble polysaccharide to form a W10/TV/type composite emulcon.

As the above-mentioned fats and oils (0), various animal and vegetable fats and oils can be exemplified. Specific examples of such oils and fats include safflower oil, soybean oil, sunflower seed oil, sesame oil, corn oil, rapeseed oil, cottonseed oil, olive oil,
Examples include coffee oil, castor oil, cocoa butter, palm kernel oil, coconut oil, peanut oil, beef tallow, lard, milk fat, fractionally distilled vegetable oils, medium-chain saturated fatty acid triglycerides, and appropriate mixtures thereof, especially at room temperature. Preferred examples include liquid vegetable oils and fats. These oils and fats (0) are
For example, tocopherols, BHA.

It may also contain effective amounts of synthetic or natural antioxidants such as BHT, propyl gallate, spice extracts, and the like.

A method for forming a water-in-oil (F10 type) emulsion of an oil or fat (0) as exemplified above containing a surfactant with an HLB of about 5 or less and an aqueous solution (F) containing a water-soluble pigment as exemplified above is as follows: This can be carried out by a method known per se.

For example, after adding a surfactant to the above fats and oils (0) and uniformly dissolving the fats and oils, the fats and oils are stirred using a strong stirring device such as a homomixer, for example, at a concentration of about 500 to about 10. 000? This can be carried out by a method such as adding the aqueous solution (IV) containing the above-mentioned water-soluble dye while stirring at a speed of 5 pm. Examples of the above-mentioned surfactant having an HLB of about 5 or less include, for example, Glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, etc. alone have an HLB of about 5.
In addition to the surfactants listed below, surfactants such as sucrose fatty acid esters and polyoxyethylene sorbitan fatty acid esters can be used if they are combined with the above surfactants to give an HLB of about 5 or less. can be used in combination of multiple types. The amount of the surfactant with an HLB of about 5 or less can be selected as appropriate, but oils and fats (
For example, the amount used may be about 0.5 to about 20% by weight relative to 0).

W10/Wl type composite emulsion constituting the food coloring agent of the present invention, the above-mentioned W/0 type emulsion, H
It can be formed by dispersing it in an aqueous solution (W') containing at least one of a surfactant with an LB of about 8 or more, a water-soluble protein, and a water-soluble polysaccharide.

The method of forming such a dispersed emulsion is known per se and can be used in the present invention. For example, a hindlimb aqueous solution prepared by dissolving a surfactant with an ELB of about 8 or more, a water-soluble protein, and a water-soluble polysaccharide, in water, is stirred with a stirring device such as a homomixer, and the above-mentioned aqueous solution is dissolved. This can be carried out by a method such as pouring a water-in-oil (WO type) emulsion containing a sex pigment.

Examples of the surfactant having an HLB of about 8 or more include surfactants having an HLB of about 8 or more, such as sucrose fatty acid ester, polyoxyethylene rubitan fatty acid ester, and the like. In addition to the above-mentioned surfactants, even if they themselves have an HLB of about 8 or less, in combination with the above-mentioned surfactants, they have an IILB of about 8 or more, such as sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid. Multiple types of surfactants such as esters can be used in combination. Examples of the water-soluble (or hydrophilic) proteins include animal and plant proteins such as casein, sodium caseinate, gelatin, albumin, globulin, and soybean protein. Examples include polysaccharides such as gum arabic, gum tragacanth, guar gum, locust bingham, carrageenan, xanthan gum, tamarind seed polysaccharide, tara gum, dextrin, starch, pullulan, pectin, and the like. The above-mentioned water-soluble protein and water-soluble polysaccharide can also be used alone or in combination of two or more types, and the above-mentioned surfactant with an HLB of about 1O or more, the water-soluble protein and the water-soluble polysaccharide can be used alone or in combination. Multiple types can be used in combination as appropriate.

Historically, an aqueous solution (W') containing at least one of a surfactant with an IILB of about 10 or more, a water-soluble protein, and a water-soluble polysaccharide may optionally contain a polysaccharide such as glycerin, D-sorbitol, propylene glycol, etc. Alcohols, acidulants such as lactic acid, vinegar, citric acid, malic acid, etc., anti-fading agents for pigments such as L-ascorbic acid, its derivatives, amino-carbonyl reaction products, and other additives. It can further contain.

According to one embodiment of the W10/F/ type composite emucion formation of the present invention, the HL of about 0.5 to about 20 ft.
B Oils and fats containing about 5 or less surfactants (0) and about 0
．． Form a W10 emulsion of an aqueous solution (F) containing 01 to about 80% by weight of a water-soluble dye, and add the F10 emulsion to a surfactant with an HLB of about 8 or more, a water-soluble protein, and a water-soluble polysaccharide. A desired F10/FI type composite emucion can be formed by dispersing at least one type in an aqueous solution (W') containing about 0.5 to about 50% by weight. At this time, the amount of the oil and fat (0) used to form the W10 type emulsion can be selected as appropriate, but for example, the amount of the water-soluble dye-containing aqueous solution (W)
About 0.5 to about 50 parts by weight of oils and fats (0
) can be used. Further, the amount of the aqueous solution (W') used to form the F10/W' type secondary emulsion can be selected as appropriate, but for example, from about 0.5 to about 50 parts by weight per 1 weight part of the W2O type secondary emulsion. Examples include amounts used in parts by weight.

The water-soluble pigment-containing food coloring agent comprising the W10/II type composite emucion of the present invention can be added to multi-layered paste food sauces or fruit preserves to create a rich variety of sauces or preserves. It is possible to provide a wide variety of coloring effects with a variety of color tones, and in addition, it is possible to achieve a coloring effect with a clear, beautiful, and highly palatable color tone, and it also eliminates the problem of interface blurring at the interface with adjacent layers. can also be advantageously avoided.

Examples of the multilayer paste food sauces or fruit blazers include caramel sauce, coffee sauce, chocolate sauce, strawberry sauce, cherry sauce, raspberry sauce, red currant sauce, cranberry sauce, pineapple sauce, and orange sauce. An assortment of sauces such as grape sauce, kiwifruit sauce, mango sauce, papaya sauce, strawberry soup, cherry soup, raspberry soup, red currant soup, cranberry soup, orange soup, grape soup, pineapple soup, mango Fruit blazers such as "Presurf" and "Kiwifruit blazerf" can be exemplified.

The above-mentioned W1 is contained in a layer containing sauces or fruit blazers for multilayered paste foods as exemplified above.
The amount of the 0/Wl type composite emulsion/colorant can be changed and selected as desired. For example, an amount of about 0.01 to about 10% by weight based on the sauce or fruit blazer is most often employed, but it may be used in a smaller or larger amount.

Below, some examples of production and usage of the colorant of the present invention are as follows.
A more detailed example will be given.

Production Example 1 Aqueous liquid of food red color No. 102 (moisture 97%, pigment concentration 3T) ioo, p was mixed with 100 g of palm oil in which sorbitan fatty acid ester of HL B 3.5 was dissolved in advance at 40.9 g.
Using a TK-Homo mixer (Tokushu Kika Kogyo), stirred at room temperature and 300 rpm for 10 minutes to homogeneously emulsify the food red dye No. 102 aqueous liquid in oil.
A form O-form emulsion was prepared.

Next, the W10-type emulsion was mixed with 800 g of 30 gum arabic aqueous solution, mixed with a TK-Homo mixer, and then mixed with 100 kg/7 using a pressure emulsifier.
Emulsification treatment was performed to obtain an F10/F/ type composite secondary emulsion.

Production Example 2 (Comparative Colorant) In Production Example 1, except that 100 g of palm oil was replaced with water, the composition was the same as that of Production Example 1, and a mixture of Food Red Color No. 102 and gum arabic aqueous solution was prepared.

Usage example 1 Frozen raspberries 3001 made into paste! , sugar 40
011. 10 y of pectin was added to a mixture of 300 g of water and heated while stirring to completely dissolve the pectin.

Then, the above mixture was divided into two equal parts, and one part contained F10/FI type composite Emaccion colorant 2.51 of Food Red No. 102 obtained in Production Example 1, and the other part contained Food Red 10 obtained in Production Example 2.
A raspberry sauce was obtained by adding 2.5 Jil of No. 2 dye solution to each of the dye solutions.

Next, add 100mf each of the above raspberry sauce! 109 was added to a beaker, and 90d of yogurt was gently poured onto it to prepare a two-layered fruit yogurt.The product was stored in a refrigerator and the state of color bleeding was observed over time.

The results are shown in Table 1 below.

Table 1 − No color bleeding at all ” - Color bleeding is observed. +10 Color bleeding is about 5mm Juhanju Color bleeding is about 5n to 11 10++10 Color bleeding is 1c1rL or more.

Usage example 2: 60 frozen strawberries shredded into pieces of 0.5 to 1 cIrL
400 g of sugar was added to 0 g and heated while stirring until the sugar was sufficiently dissolved.

Then, the above mixture was divided into two equal parts, and one part was divided into two halves, and one part was divided into two halves, and one part contained 2.5! i, and Food Red No. 102 coloring solution 2.5.9 obtained in Production Example 2 were added to the other to obtain a strawberry blazer.

Next, add 10g of each of the above strawberry breath soaps to a 100ml beaker, and gently pour yogurt on top of it.90
ml to prepare a two-layered fruit yoghurt), which was stored in a refrigerator and the state of color bleeding was observed over time.

The results were as shown in the table below.

(The meaning of the symbols is the same as in usage example 1)

Claims (1)

[Claims] x, HLJ) Water-in-oil g (Flom) of surfactant-containing fats and oils (0) of about 5 or less and water-soluble dye-containing aqueous solution (W)
The emulsion is characterized by consisting of a W10/IF' type composite emulsion dispersed in an aqueous solution (F') containing at least one of a surfactant with an HLB of about 8 or more, a water-soluble protein, and a water-soluble polysaccharide. Food coloring agent for multilayer paste food sauces or fruit preserves.