JP2761182B2 - Method for preventing browning of foods containing natural pigments - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a natural dye which is stable even when it is subjected to high-temperature heat sterilization such as retort sterilization, even though it contains a natural dye which easily causes browning. The present invention relates to a method for preventing browning of contained foods.

[0002]

2. Description of the Related Art Conventionally, beverages containing milk components in foods containing chlorophyll and flavonoid pigments such as matcha,
BACKGROUND ART Beverages and the like are produced and mixed with foods containing anthocyan dyes such as strawberries and cherries, carotenoid dyes, red yeast rice dyes and the like, and milk components mixed therein. In drinks containing matcha, its beautiful green color is also important, and in drinks containing anthocyan dyes and carotenoid dyes such as strawberries and cherries, and red yeast rice dyes, the beautiful red color is important in terms of commercial value. In addition, browning is accelerated by high-temperature heat sterilization such as retort sterilization, and the original beautiful color is impaired. Furthermore, high-temperature heat sterilized beverages to which foods containing natural pigments that easily cause browning are added are usually used.
Synthetic pigments are added for color tone adjustment, and it has been difficult to maintain the natural color tone inherent in foods.

[0003]

DISCLOSURE OF THE INVENTION The inventors of the present invention have conducted intensive studies in view of the above circumstances, and as a result, have found that the above problems have been solved by adding a specific amount of fats and oils to a natural pigment-containing food and performing high-pressure homogenization. Is found to be resolved, the present invention has been completed, the object of the present invention, despite containing natural pigments that easily cause browning, even subjected to high-temperature heat sterilization such as retort sterilization, It is an object of the present invention to provide a method for preventing browning of a natural pigment-containing food which is prevented from browning and excellent in stability.

[0004]

The object of the present invention is to provide a method for preventing browning of a natural pigment-containing food, which comprises subjecting a natural pigment-containing food to at least 1.0% by weight of fats and oils and subjecting it to high-pressure homogenization. Achieved by

Next, the present invention will be described in detail. The natural pigment-containing food of the present invention is, for example, "matcha drink" or "matcha milk" using matcha, "strawberry drink" using strawberry
Foods containing natural pigments such as desserts such as jelly and seasoned foods such as sauces and spreads, in addition to drinks such as strawberry milk and “strawberry milk”.

Examples of natural pigments include anthocyanic pigments, carotenoid pigments, red malt pigments, flavonoid pigments, and chlorophyll contained in fruits such as strawberries and cherries, vegetables and teas such as matcha. These may be used alone or in combination of several kinds. Among them,
Better results are obtained with anthocyan dyes such as strawberries and cherries that are significantly browned as compared to other dyes.

The fats and oils used in the present invention include, in addition to animal and vegetable fats and oils usually used for foods, processed products thereof, such as fresh cream and butter. Above all, butter and vegetable fats and oils are suitable in terms of prevention of browning, and fats and oils containing a small amount of protein components such as fresh cream are suitable in terms of emulsion stability.

[0008] In addition, the natural pigment-containing food of the present invention may contain sugars, milk, dairy products,
Processed dairy products, eggs or processed products, fruits and vegetables or processed products, stabilizers, emulsifiers, etc.
A pH adjuster, starch, salts, coloring agents, acidulants, extracts, alcohols, trace nutrients and the like may be appropriately selected and used as needed.

Next, the method for preventing browning of a food containing natural pigment of the present invention is carried out, for example, as follows. That is, first, fats and oils are added to a natural pigment or a material containing a natural pigment, and if necessary, an aqueous medium such as an auxiliary material or water is added,
A solution for foods containing natural pigments. At this time, the fat or oil is 1.0% by weight or more, preferably 3.0 to 3.0% by weight of the whole beverage.
It is added so as to be 8.0% by weight. The amount of fat added is 1.
When the amount is less than 0% by weight, browning occurs by high-temperature heat sterilization. On the other hand, if the amount of the fat or oil exceeds 8.0% by weight, the flavor of the fat or oil becomes strong, and the flavor tends to be unbalanced.

Next, the above solution is homogenized. At this time,
Homogenization pressure is preferably 500 kg / cm ² or more, more preferably it is desirable to 700~1500kg / cm ^2. When the pressure is less than 500 kg / cm ² ,
Homogenization tends to be insufficient. Further, the above homogenization may be repeated once or twice or more, and may be appropriately set according to the pressure or the type of the beverage solution.

For example, in a fruit juice-containing beverage such as “strawberry milk”, the average particle size of the water-insoluble component in the beverage solution after homogenization is preferably 1.0 μm or less, more preferably 0.5 μm or less. And the volume fraction of the particles is 0.8
It is desirable that 90% or more of the particles having a particle size of not more than μm are in view of the effect of stabilizing the emulsion. The term "water-insoluble component" as used herein refers to an oil or fat component alone or an oil or fat or protein component which is combined with a raw material such as a thickener or an emulsion stabilizer to become water-insoluble .

When the homogenizing apparatus is a high-speed homomixer as shown in FIG. 2, a Manton-Gaulin as shown in FIG. 3, or a homogenizer having a mechanism as shown in FIG. It is more preferable in view of the above.

As shown in FIGS. 2A to 2C, a high-speed homomixer stirs a liquid at a high speed by rotating a turbine blade 17 in a stator 16 at a high speed, and generates a shear force and an impact generated during the stirring. The homogenization is performed by collision of particles. Further, as shown in FIG. 3, Manton Gorin dispensed a certain amount of the sample 30 at high pressure into the valve 2.
It is sent to a small gap C between the valve 2 and the valve 23, and is homogenized by collision of particles at that time. The pressure in Menton Gorlin detects the total amount of pressure applied before the sample 30 passes through the gap C.

As a homogenizer having the mechanism as shown in FIG. 1, for example, "Nanomizer" manufactured by Nanomizer, "Microfluidizer" manufactured by Microfluidics, and the like can be mentioned. In FIG. 1, 1 is a pump, 2 is a pressure gauge, 3 is a chamber, 4 is a liquid feed path, 5a and 5b are divided paths (small tubes), 6 is a liquid feed path, and 7 is a product outlet. In this homogenizer, the liquid feed path 4 is divided into two split paths 5a and 5b at the branch point A, and the split paths 5a and 5b join to form a liquid feed path 6a.
It has become.

With such a mechanism,
When the sample 10 is sent to the liquid sending path 4 at a high pressure via the pump 1, the particles in the sample 10 collide at the junction A and branch,
Next, by passing through the narrow channel of each of the divided paths 5a and 5b,
Further, the particles collide with each other, and further collide with the impact of the liquid merging at the junction B of each of the divided paths 5a and 5b. The pressure in the homogenizer is such that the pressure before the sample 10 enters the dividing paths 5a and 5b is detected. Therefore, FIG. 2 and FIG.
As compared with the homomixer or the Manton-Gaulin type homogenizer shown in (1), a uniform pressure is applied uniformly to the whole liquid to be sent, and the particle size of the water-insoluble component in the liquid can be reduced uniformly.

When the above solution is used for producing a beverage, the solution is filled into a container such as a can, a bottle, a paper pack, a retort pouch, sealed, and sterilized to obtain a beverage containing a natural pigment. As the sterilization conditions, depending on the type of beverage,
High-temperature heat sterilization such as ordinary retort sterilization may be performed. Further, the obtained solution for natural pigment-containing food may be further processed to obtain a food such as jelly. In order to further enhance the emulsion stability and bacteriostasis of the above solution,
It is more preferable that an aqueous solution of a bacteriostatic agent such as a sucrose ester or a polyglycerin fatty acid ester is prepared separately from the above solution and added to the homogenized solution.

In the present invention, when a milk component is contained, browning of the milk component can also be prevented. When a milk component is contained in a food, a Maillard reaction between lactose and protein in the milk component occurs, browning occurs and the appearance deteriorates, or the flavor deteriorates. Further, in combination with the Maillard reaction of the milk component, browning of anthocyan dyes and the like is promoted, and there is a problem that beautiful red color and flavor are lost. In the present invention, when a milk component is contained, the browning of the milk component can be prevented, and therefore, the browning of the natural pigment and the milk component can be prevented, so that a milk beverage containing a natural pigment having a good color tone can be obtained. Also, no aggregation of milk fat occurs during storage,
A food with excellent emulsion stability and a milky feeling and richness can be obtained. At this time, the milk protein is 1.0% or less,
In addition, more favorable results can be obtained when the milk fat is set to 2 or more in weight ratio with respect to 1 milk protein.

[0018]

As described above, according to the method for preventing browning of a natural pigment-containing food according to the present invention, a colorant peculiar to the natural pigment is not impaired by high-temperature heat sterilization such as retort sterilization, and a food with good flavor is obtained. be able to. In the present invention, when a milk component is contained, browning of the milk component can also be prevented. Therefore, the browning of the natural pigment and the milk component can be prevented, so that a milk beverage having a good color tone can be obtained. In addition, it is possible to obtain a beverage which does not cause aggregation of milk fat during storage, has excellent emulsification stability, and has a milky feeling and richness. Further, it is possible to obtain a food excellent in emulsification stability, in which aggregation of oils and fats and separation of a milk ring (fat layer floating above the content) are not observed.

Next, the present invention will be specifically described with reference to examples. (Examples 1 to 5 and Comparative Example 1) Beverage solutions were prepared with the compositions and conditions shown in Table 1, respectively, homogenized using a “Microfluidizer” as a homogenizer, filled in a glass bottle, and rolled up. The mixture was sterilized by retort at 25 ° C. for 25 minutes to obtain matcha milk in a sealed container. The obtained matcha milk was tested as follows.

<Confirmation test of browning immediately after retort> For each of 10 bottles of matcha milk, the color tone was measured with a color difference meter using the color before the retort as a control, and the color difference ΔE from the color tone after the retort was determined. Was visually evaluated. <Test for confirming the presence or absence of browning after day> The same evaluation as the test for confirming the presence or absence of browning immediately after retort was performed using the product stored at 5 ° C as a control. <Emulsification Stability Test> For each of the above 10 bottled matcha milks, the presence or absence of aggregation of milk fat and separation of milk rings and the like after storage at room temperature for 3 months was visually confirmed.

Example 6 Strawberry milk was obtained in the same manner as in Example 1 except that strawberry juice was used.

Example 7 A green tea was obtained in the same manner as in Example 3 except that butter was used instead of fresh cream.

[0023]

[Table 1]

From the results shown in Table 1, all of the matcha milks of Examples 1 to 4 had no browning of the natural pigment and retained the original green color of matcha. In addition, there was no browning of the milk component, no aggregation of milk fat, no separation of milk rings and the like was observed, and the emulsion was excellent in emulsion stability. The strawberry milk of Example 6 also had no browning of natural pigments and milk components, no aggregation of milk fat, no separation of milk rings, etc., and was excellent in emulsion stability.
In the green tea milk of Example 5, browning, aggregation of milk fat, and separation such as milk rings were slightly observed. Further, the green tea of Example 7 was more excellent than Example 3 in terms of preventing browning. In contrast, the green tea milk of Comparative Example 1 was browned, had a poor appearance, and lost the original green color of the green tea.

[Brief description of the drawings]

FIG. 1 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

FIG. 2 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

FIG. 3 is an explanatory view showing a mechanism of a homogenizer used in the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Pump 2 Pressure gauge 3 Chamber 4 Liquid sending path 5 Dividing path 6 Liquid sending path 7 Product outlet 10 Sample

Claims (1)

(57) [Claims] 1. A method for adding a fat or oil to a natural pigment-containing food solution.
A method for preventing browning of a food containing a natural pigment, characterized by containing 0% by weight or more and subjecting to high-pressure homogenization treatment.