JP3406385B2 - Food coloring method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [0001] BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to
Extracted from plants, the composition of the components in the extracted pigmentToriko
TominMore than 70% (weight, same hereafter), chlorophyll,
30% or less composition of other coloring components such as polyphenol
The food is clear and stable blue
The present invention relates to a method of coloring a color, green, purple, and black. [0002] 2. Description of the Related Art Blue pigments are classified according to the materials used in their production.
Separately, it is divided into synthetic type and natural type. Synthesis
Currently, in Japan, edible blue No. 1 and edible blue
Blue No. 2 is used. On the other hand, with natural blue pigment
The gardenia blue is derived from the fruits of the gardenia plant
A spirulina blue pigment derived from the spirulina Spirulina
You. [0003] In recent years, food pigments have been
Replacement of synthetic blue pigments due to increased awareness of
At present, naturally-occurring blue pigments have become the mainstream.
ing. However, the color of the gardenia blue pigment, which is naturally derived, is
Dark, spirulina blue pigment has poor heat and light resistance
In addition, when used in fishery products,
The color flow phenomenon where the borders of uncolored areas are blurred
The use is greatly restricted. Egret blue pigments
It has a clear blue color that can be expected to solve the problem,
A dye with excellent heat and light resistance. Already a hare blue pigment
As a method of coloring food using, acidic food blue or
Green coloring method (JP-A-57-144960) and neutral food coloring method
Kaihei 4-175283) is known. However, the cracks obtained by this method have
With heron blue pigment or hare blue pigment and other food pigments
The prepared pigment preparations are Food Blue No. 1, Food Blue No. 2,
Blue pigments such as pirulina blue pigment and gardenia blue pigment, or
Heat resistance compared to formulations of these blue pigments with other food pigments
And light resistance are excellent,
During the food manufacturing process such as heat treatment of added food
Hue changes to yellowish in food, etc., and color tone becomes dark
Was. In addition, the above-mentioned hare blue pigment or hare blue pigment and other foods
The dye preparations prepared using
Precipitates and unpleasant odors were observed in
The disadvantage is that the commercial value of the blue pigment is significantly reduced.
is there. In addition, sediments are found in some foods such as beverages.
As a result, the commercial value has dropped significantly. The disadvantages described above
For this reason, there are few examples that have been used industrially so far,
Stabilize foods in clear and stable blue, green, purple, and black
It could not be colored. [0005] SUMMARY OF THE INVENTION The present invention relates to foods
Colors food vividly and consistently blue without odor
The blue pigment
And stably turn food into green, purple, and black based on
It is intended to provide a method for coloring. [0006] Means for Solving the Invention The present inventors have achieved the above object.
Had not been used industrially so far
Focus on the hare blue pigment, and add or remove the hare blue pigment during storage.
During the manufacturing process of stored foods and during storage of added foods
After examining the problems and trying various improvements,
Of the total pigment components contained in the pigment extracted from plants,
The content ratio of kotmin is 70% or more, and other pigment components and
For example, if the component ratio of chlorophyll or polyphenol is 30
% Or less can solve all problems,
I found something that could be done. Conventionally, the above problem has been
Difficult to solve, a problem inherent to blue pigments from the genus Argus
Was considered to be
This is an important point, and this has not been
won. [0007] In the present invention, the term "Amaranthus spp."
Plants belonging to the genus Ephedra, such as egrets and amagis
Or cultured cells obtained therefrom. The blue heron pigment according to the present invention is
For example, it can be obtained by the following steps. That is,
The fruit cortex of the smelt or the culture of the smelt
Vesicles in water, ethanol or meta
Immersion in one or more extracts 1 selected from ethanol
Pickle. The filtrate or a filtrate obtained by concentrating the filtrate to dryness is water,
One or two selected from ethanol or methanol
Dissolve in extract 2 of more than one species and apply this solution to acid clay, active
One or more selected from adsorption filter aids such as clay
And clarify filtration using other dye components such as chlorophyll.
Decrease. At this time, the system is preferably acidic, and the pH is 4 or less.
Is more preferred. Next, further adsorption resin, ion exchange
One of the group consisting of resin, ultrafiltration membrane, reverse osmosis membrane, or
Purification using two or more types, chlorophyll and polyph
To reduce other dyes such as phenols
When the composition of tomin is at least 70% or more,
To obtain the desired hare blue pigment having a composition of 30% or less
You. Although the water content of the extracts 1 and 2 is arbitrary,
More preferably 20 to 80%, even more preferably 40 to 80%
50% is good. The adsorption resin that can be used in the present invention is Olga.
Amberlight XAD-2 from ANO Corporation
XAD-4, Amberlite XAD-7, Amberla
XAD-8, Diaion of Mitsubishi Chemical Industry Co., Ltd.
HP-10, Diaion HP-20, Diaion H
P-21, Diaion HP-40 and the like.
Exchange resin is Diaion SK of Mitsubishi Chemical Industry Co., Ltd.
-1B, Diaion SK-102, Diaion SK
-104, Diaion SK-106 and the like. [0010] Cultured cells of a heron genus plant are disclosed in, for example,
Obtained by the technique disclosed in JP-A-62-83892.
However, there is no particular limitation. Dye as above
The composition of trichotomin in the component is 70% or more, and other pigment components
Is less than 30%.
Tomin must be at least 70%. Below
As an experimental example, trichotomin is less than 70%
And the traditional problem and for that reason
During storage / addition, which was the reason that could not be used industrially
Color during the manufacturing process of added foods and storage of added foods
Changes, precipitates, or off-flavors
Problem occurred. On the other hand, the blue dye obtained in the present invention is used.
To provide clear and stable green, purple, and black pigment preparations.
It can also be made. That is, obtained by the present invention
A green pigment can be obtained by mixing a yellow pigment with a blue heron blue pigment.
By mixing the dyes, a purple dye is obtained.
When mixed, a black pigment is obtained. Each mixing ratio is
Green, purple, black color tone, saturation, etc.
Is adopted. Conventionally, a pigment preparation containing a blue heron pigment is stored.
During the manufacturing process of added foods and during storage of added foods
Color changed, sedimentation, or off-flavor occurred
Although there was a problem such as
A stable dye that does not cause such problems by using nitrogen
It became a formulation. The yellow element applied here is edible yellow
Color No. 4, Food Yellow No. 5, Turmeric Pigment, Safflower Yellow Element,
Carotenoi, including red yeast rice and gardenia yellow
Compounds, riboflavin and its derivatives as red pigments
Is food red 2, food red 3, food red 40, food
Red No. 102, Edible Red No. 104, Edible Red No. 105
No., Edible Red No. 106, Gardenia Red Dye, Red Koji Dye,
Including safflower red pigment, beet red, cochineal pigment
And red cabbage dyes
Naphtho including anthocyanins and sicon dyes
There are quinones and the like. As described above, according to the present invention, clear blue
Foods that show color, green, purple and black and are stored or added
During the food manufacturing process such as heat treatment of foods and during storage of added foods
Etc., the color tone may change, sedimentation may occur,
Egret blue pigment and eagles blue that do not develop
The preparation was obtained. Hereinafter, the present invention will be described in experimental examples and examples.
This will be described in more detail. [0015] 【Example】 Experimental example 1 Add 2L of 50% ethanol to 100g of matured egret fruit
Extracted at room temperature for 48 hours, filtered and extracted
1.8 L were obtained. After that, this smelt extract is reduced pressure,
The mixture was concentrated at 40 ° C. to obtain 50 g of a blue egret pigment A. Next
Re-dissolve 50g of smelt blue pigment A in 1L of 50% ethanol
Dissolve and adjust the pH to 3.0 with sulfuric acid.
After the addition and stirring at room temperature for 2 hours, the mixture was filtered. Then activate
Ion exchange resin Diaion SK-1B 100ml
For 1 hour. Furthermore, ultrafiltration membrane (UF membrane, 1
000 cut), then concentrate under reduced pressure to give a blue egret
B was obtained. Next, the blue heron blue pigment A and the blue heron blue pigment B
With PLC (HPLC model 880 series manufactured by JASCO)
analyzed. The column is Nucleosil5C18 (φ
4.6 mm x 250 mm) and 75% ethanol as mobile phase
And elute the dye at a flow rate of 1 ml / min for detection
The wavelength was 254 nm and 660 nm. The result
As a result, the composition of the ingredients is such that the hare blue pigment B is trichotomin 72%,
28% of other pigments, 25 each of smelt blue pigment A
%, 75%. [0016] In addition, a blue heron blue pigment A and a blue heron blue pigment B are used.
Color the tap water to the same density, measure the color tone, and
Table 1 shows the results. The color is a color made by Suga Test Machine
Hunter color system (Lab
System) tristimulus values, chroma, hue
(Hue) was measured by transmitted light. Also, a 38 ° C constant temperature room
Color tone (L3a3b3) after storage for 60 days at
Color tone after storage in a refrigerator at 5 ° C for 120 days (L2a2b
About 2), the color difference from the color tone (L1a1b1) before storage
(ΔE) was determined. The color tone (θ) is 0 to 90 degrees
The larger the value, the yellower the color.
You. The color tone (θ) is a value when θ is 270 to 360 degrees.
The larger the value, the more reddish, and the smaller the value, violet. Color difference
(△ E) is a value that increases as the difference between the two tones increases.
Indicates that the color tone is different. As shown in Table 1, the hare blue pigment B is
Vivid blue color, after storage in a 38 ° C constant temperature room for 60 days
Color after storage in the refrigerator for 120 days also changed almost
Did not. On the other hand, the blue hare A dye 1
After storage for 20 days, little change in color tone was observed.
After storage for 60 days in a 38 ° C constant temperature room,
The lightness (L value) decreased, and the hue also changed to yellowish. K
Egret Blue Pigment A is a conventional Egret Blue Pigment.
Dye B corresponds to the hare blue dye according to the present invention. [0018] [Table 1] Experimental Example 2 1.2 kg of 50% ethanol per 1 kg of dried smelt fruit
And extract at room temperature for 3 days.
1 kg of the extract was obtained. Next, this dye was used in various types shown in Table 2.
Purification was performed, and the mixture was concentrated under reduced pressure to obtain a blue heron pigment. Get
Each of the hare blue pigments obtained in a constant temperature room at 38 ° C for 60 days
After storage, the precipitate and the odor after storage were sensory evaluated. [0020] [Table 2] According to Table 2, the method of purifying the reef extract is adsorption.
Filter aid, adsorption resin, ion exchange resin, ultrafiltration membrane, reverse
Precipitation and odor due to combined osmosis membrane
It was found that a smelt-free blue pigment was obtained. Experimental Example 3 In the same manner as in Experimental Example 1, magpie blue pigments A and B were obtained.
Using preparative HPLC, fractionation of trichotomin only
Other fractions were separated. Using this, trichotomin
Change the composition ratio of all the dye components, and in a constant temperature room at 38 ° C for 60 days
The sediment, odor and hue after storage were evaluated organoleptically.
Was. Table 3 shows the results. [0023] [Table 3] Embodiment 1 1 kg of dried fruit cortex of the stag beetle at the room temperature
The rinsing obtained by immersing in 3 L of 80% ethanol and left for 1 hour
2L of pure blue extract is clarified and concentrated under reduced pressure
250 g of raw C were obtained. 50% of the obtained magpie blue pigment C
Dissolve in ethanol, add 20 g of activated clay and clarify
Amberlite XAD-2 (20
0ml) and purified with a reverse osmosis membrane, and
0 g was obtained. Next, of the following formulas,
Mix anything other than the pull conserve and add at 90 ° C for 10 minutes.
Heat sterilize, cool to 40 ° C, add 3% starter and pH
Fermented to 4.5. Then crush the card to 10 ° C
Cool with apple conserve, magpie blue pigment D, flake
Mix the bars to make a mint-flavored soft yogurt
Was. (Prescription of mint flavor soft yogurt) 40.0 g of milk Skim milk powder 7.0 g Pectin 0.5 g Gelatin 0.5 g Apple Conserve 10.0 g 41.8 g of water Egret Blue Pigment D 0.1 g Mint flavor 0.07 g Apple flavor 0.03 g Comparative Example 1 In the same manner as in Example 1,
Giant Blue Dye, Gardenia Blue Dye and Spirulina Blue Dye
Each of them has a mint flavor to match the almost same
Prepare soft yogurt and test each color tone
Measured by using a color computer SM-3
did. After storage for 90 days in a 10 ° C refrigerator,
The color tone of the toyogurt was measured and the results are shown in Table 4.
Was. [0026] [Table 4] As is clear from Table 4, the hare blue pigment D
Mint-flavored soft yogurt using
For egret blue pigment C, gardenia blue pigment and spirulina blue pigment
In comparison, it exhibited a clear blue color. In addition, the blue heron dye D
The soft yogurt that is colored by using the hare blue pigment C
90 days cooler than colored soft yogurt
Very good with little hue change in color tone after storage in storage
I was Embodiment 2 0.1 g of the hare blue pigment D obtained in Example 1
After mixing with 100 ml of liqueur, fill into bottle
A liqueur beverage was prepared by sterilizing at 10 ° C. for 10 minutes. Comparative Example 2 Performed in the same manner as in Example 2 in place of Husagi Blue Dye
The rendezvous blue pigment C obtained in Example 1 is matched to almost the same sense of density.
The liqueur beverage prepared in this manner is placed in a refrigerator at 5 ° C for 6 hours.
When stored for 0 days, colored using magpie blue pigment C
Precipitates and off-flavors were observed in liqueur beverages
Cucumber, but colored using magpie blue pigment D
No sediment and off-flavors were observed in beverages
won. Embodiment 3 A mixture of 25 g of water, 60 g of sugar and 40 g of starch syrup is heated at 150 ° C.
And heat to 100 g.
C., and the blue heron dye D0.
02g to citric acid 0.5g, soda flavor 0.15
g), cool to room temperature after molding, and
I made a day. Comparative Example 3 Performed in the same manner as in Example 3 in place of Husagi Blue Dye
Egret blue pigment C, gardenia blue pigment obtained in Example 1
Lurina blue pigment and Food Blue No. 2 are almost the same individually
Hard candy is prepared according to the density
Compared. In addition, each under fluorescent light of 3000 lx, 3
Irradiation for 3 days, light resistance, and 7 days in 35 ℃ incubator
The samples were stored and compared for heat resistance, and the results are shown in Table 5. [0032] [Table 5]As is clear from Table 5, the hare blue pigment D
Hard candy made with smelt blue pigment C
Than hard candy colored using pear blue pigment
It has a clear blue color and is hard-colored using Food Blue No. 2.
Extremely superior in light resistance and heat resistance compared to
I was In addition, a herb colored using a hare blue pigment C
Candy hue changes to dark green-blue after heat resistance test
Hard colored with magpie blue pigment D
The candy maintained a clear blue color. Also, Spirulina
When colored using blue pigment, hard candy
Color change during the manufacturing process and it cannot be colored blue
won. Embodiment 4 1 kg of dried fruit cortex of the stag beetle at the room temperature
The rinsing obtained by immersing in 3 L of 80% ethanol and left for 1 hour
Centrifuge 2 L of pure blue extract and concentrate under reduced pressure
200 g of elementary E were obtained. Then, dissolve in 50% ethanol
Addition of activated clay 20g, clarification filtration, and further adsorption resin
Amberlite XAD-7 (200ml) and reverse osmosis
Purification was performed using a membrane to obtain 150 g of a blue heron blue pigment F. This
Add the heron blue pigment F and safflower yellow pigment as shown below
After heating and dissolving at 80 ° C, fill the cup and leave at 5 ° C for 1 hour.
While cooling, pectin jelly was prepared. (Prescription of pectin jelly (melon)) 5 g of sugar Fructose glucose liquid sugar 20 g Pectin 1 g Citric acid 0.2 g Melon flavor 0.1 g Egret Blue Pigment F 0.05g Safflower yellow element 0.05g 73.6 g of water Comparative Example 4 In the same manner as in Example 4,
Giant blue pigment E, gardenia blue pigment, spirulina blue pigment and food
Blue blue No. 2 and safflower yellow element each individually, almost the same
Pectin jelly prepared according to the sense of density is 3000
Irradiation for 3 days under a fluorescent lamp of 1x for light fastness, 35 ° C
For 7 days in a thermostat and compared the heat resistance.
6 is shown. [0036] [Table 6]As is clear from Table 6, the hare blue pigment F
Pectin jelly colored using gardenia blue pigment
For a clearer green than colored pectin jelly
And compared with pectin jelly using Food Blue No.2
It was very excellent in light resistance and heat resistance. Also,
Hue of pectin jelly colored using heron blue pigment E
Turns dark green after the heat resistance test
Pectin jelly colored with blue pigment F is clear green
Was maintained. When colored using spirulina blue pigment
Color changes during the manufacturing process of pectin jelly
Could not be colored. Embodiment 5 High pigment production derived from the fruit cortex of the black-backed weeping spoonbill
Cultured cells with 1 μg / g plant hormone (2,4-D)
1 Kg of the dye-producing cells obtained by culturing 10 L
Immersed in 1L of warm 80% ethanol and left for 1 hour
500 ml of the clean blue extract was clarified and concentrated under reduced pressure.
20 g of a blue heron blue pigment G was obtained. Then 50% ethanol
Dissolved in 100 ml of water, added 2 g of activated clay, and
Amberlite XAD-7 (20
ml) and purified with a reverse osmosis membrane,
g was obtained. 0.1g of this hare blue pigment H and blue hare
The following formula shows 0.05 g of nitrogen H and 0.1 g of carotene pigment.
Add the ground ingredients to 20 g of kneaded surimi.
Layer the surimi into a kamaboko-shape and after packaging, 95
Steamed at 40 ° C for 40 minutes to make blue and green kamaboko. (Prescription of Kamaboko) Frozen salmon surimi 100 g 3 g of salt Sodium glutamate 1 g Potassium sorbate 0.2 g Potato starch 10 g 2 g sugar 60 g of ice water Comparative Example 5 In the same manner as in Example 5,
Giant blue pigment G, Gardenia blue pigment, Spirulina blue pigment, edible
Blue No. 2 and the mixture of these blue pigments and carotene pigments
Dyes and dyes are individually made to match the same sense of density
Blue and green kamaboko under a 3000 lx fluorescent light
Irradiation for 5 days, light resistance, 7 days in 5 ℃ refrigerator
Store and visually compare the internal penetration of the dye, and the results are shown in Table 7.
Indicated. [0040] [Table 7]Table 7 shows that Spirulina blue pigment and food blue
Kamaboko colored blue or green using color No. 2
It faded and could not be used as a kamaboko. Egret blue pigment
Kamaboko prepared using H, gardenia blue pigment
With a bright blue or green color
Little change in hue in lightfastness
Very good without penetration. Also, the blue heron pigment D
The used kamaboko turns yellow when steamed at 90 ° C for 40 minutes
On the other hand, Kamaboko using the hare blue pigment H is clear blue
The color and green color were maintained. Embodiment 6 A dextrin was added to 75 parts of the hare blue pigment H obtained in Example 5.
Dissolve 25 parts of this solution and spray dry this solution
30 parts of crude H were obtained. This powdered hare blue pigment H and powdered veneer
Mix the banana yellow powder and pulverize with a pulverizer.
Was added. At this time, the raw materials are heated to about 40 ° C and softened.
It was made. Then mold and cool at 5 ° C for 1 hour
I made chocolate. (Prescription of Muscat chocolate) 80 g white chocolate 10 g of powdered sugar Cocoa butter 5 g 5 g of whole milk powder Muscat oil 0.15 g Powdered Egret Blue Pigment H 0.02 g Powdered safflower yellow powder 0.2 g Comparative Example 6 In the same manner as in Example 6, instead of the powdered hare blue pigment H
Powdered green heron blue from the green heron blue pigment G obtained in Example 5.
Powdered Egret Blue Pigment G and Powder Prepared by the Same Method as Elementary H
Powdered Gardenia Blue Dye, Spirulina Blue Dye and Powdered Veneba
Adjust each of the yellow pigments to approximately the same
3000 lx fluorescence with muscat made chocolate
Irradiation for 3 days under light, light resistance, 35 ℃
For 7 days and compared the heat resistance. The results are shown in Table 8.
Was. [0044] [Table 8]As is clear from Table 8, powdered blue heron blue
Muscat chocolate colored with element H
Muscat chocolate colored using gardenia blue pigment
Spirulina blue color, more vivid green than the rate
Extremely superior in light resistance and heat resistance compared to element
Was. Maska colored with powdered blue heron blue pigment G
Hue of chocolate turns dark green after heat resistance test
Was colored using powdered blue heron blue pigment H
Muscat chocolate retains a clear green color and is very
It was excellent. Embodiment 7 With the hare blue pigment C obtained in Example 1 as in the following formulation:
Safflower yellow pigment added to the mixture of heated and mixed raw materials
And then rolled to form peppermint-shaped gum
made. (Peppermint style gum) Gum base 100 g 72 g purified glucose 100 g of powdered sugar 0.8 g of citric acid Peppermint flavor 2 g Egret Blue Pigment D 0.2 g Safflower yellow element 0.8 g Comparative Example 7 Performed in the same manner as in Example 7 in place of the hare blue pigment D
Egret blue pigment C, gardenia blue pigment obtained in Example 1
Lurina blue pigment and safflower yellow and copper chlorophyllina
Thorium is individually adjusted to almost the same density.
3000 lx fluorescent light with peppermint-style gum
Irradiate for 3 days under the light resistance, and in a 35 ° C incubator
After storing for 7 days, the heat resistance was compared, and the results are shown in Table 9.
Was. [0048] [Table 9]As is clear from Table 9, the hare blue pigment D
Use peppermint-style gum, gardenia blue
Gives a clearer green color than gum colored using pigments,
Spirulina blue pigment and sodium copper chlorophyllin
Light and heat resistance compared to colored gums
And it was very good. In addition, using hare blue pigment C
Hue of colored gum turns dark green after heat resistance test
On the other hand, gum colored using magpie blue pigment D
Maintained a clear green and was very good. Embodiment 8 The hare blue pigment F obtained in Example 4 was prepared as follows.
0.1g added to a mixture of all-purpose flour, salt, flavor and water
After further mixing, rolling and cutting, the temperature was 95 ° C,
Steamed for 15 minutes to make noodles. (Prescription of noodles) Milk flour 100 g 0.5 g of salt 30 g of water Egret Blue Pigment F 0.1 g Comparative Example 8 Performed in the same manner as in Example 8 in place of Husagi Blue Dye F
Egret blue pigment E, gardenia blue pigment obtained in Example 4
Lurina blue pigment and Food Blue No. 2 are almost the same individually
3000 lx fluorescence with noodles prepared according to the density
Irradiation for 3 days under light, light resistance and constant temperature of 35 ℃
Table 7 shows the results of heat resistance comparison.
Indicated. [0052] [Table 10] As is clear from Table 10, the hare blue pigment
Noodles colored using F were colored with gardenia blue pigment
It has a clear blue color compared to noodles and uses food blue No.2
Very light and heat resistant compared to colored noodles
It was excellent. In addition, noodles using smelt blue pigment E are 95
15 minutes at steaming for 15 minutes
Noodles using blue pigment F maintain a clear blue color and are very excellent
I was When colored using spirulina blue pigment, noodles
Color change during the manufacturing process of
could not. Embodiment 9 The rabbit egyptian blue pigment H obtained in Example 5 and gardenia yellow
After adding and kneading as in the following recipe, rolling and shaping
After that, bake it with a baking machine at about 180 ° C for about 40 minutes
I made biscuits. (Prescription of hard biscuit) Flour (strong flour) 50 g 20 g of powdered sugar 0.25 g of sodium carbonate Ammonium carbonate 0.25 g Shortening 12.5 g 0.9 g of whole milk powder Egret Blue Pigment H 0.1 g Gardenia Yellow Element 0.05 g Make up to 100g with water Comparative Example 9 Performed in the same manner as in Example 9 instead of the hare blue pigment H
Egret blue pigment G, gardenia blue pigment obtained in Example 5
Lurina blue pigment and food blue No. 2 and gardenia yellow element respectively
Hard beads prepared individually to almost the same sense of density
Irradiate the sket under 3000lx fluorescent light for 3 days
Light resistance, and stored in a thermostat at 35 ° C for 7 days.
And the results are shown in Table 11. [0056] [Table 11] As is clear from Table 11, the hare blue pigment
Hard biscuit colored with H is gardenia blue
Compared to hard biscuits colored with dyes,
Hard green colored with edible blue No. 2
Extremely superior in light resistance and heat resistance compared to dobiscuit
Had been. In addition, a hard screw using magpie blue pigment G
The ket turns yellow when baked at 180 ° C for 40 minutes
Hard biscuit using hare blue pigment H
He maintained a clear green color and was excellent. Spirulina
When colored with blue pigment, hard biscuit
Can change color during the manufacturing process and can be colored green
Did not. Embodiment 10 The rabbit herb blue pigment D obtained in Example 1 and safflower yellow
After adding and mixing as shown below, heat to 90 ° C
Into a blue diso dressing. (Prescription of blue diso dressing) Brewed vinegar 5.0 g 3.0 g of sugar 2.6 g of salt Soy sauce 5.0 g Cider vinegar 5.0 g Lemon juice 3.0 g Sodium glutamate 0.5 g 1.0 g of kelp extract Skipjack extract 1.0 g Perilla oil 0.045 g Malic acid 0.4 g Egret Blue Pigment D 0.2 g Safflower yellow element 0.05 g 30.25 g of water Corn salad oil 40.0 g Comparative Example 10 In the same manner as in Example 10, the hare blue pigment D was replaced with fruit.
Husagi Blue Pigment C and Spirulina Blue Pigment Obtained in Example 1
And safflower yellow pigment each have almost the same density
The dressing prepared together is placed in a 38 ° C constant temperature room for 6 hours.
Store for 0 days and 120 days in a refrigerator at 5 ° C and compare the hues.
Table 12 shows the results. [0060] [Table 12] As is clear from Table 12, the hare blue pigment
Dressing colored with D gives a clear green color
And stored in a 38 ° C constant temperature room for 60 days and in a refrigerator for 1 day.
The hue after storage for 20 days hardly changed. It
Colored using magpie blue pigment C
After storage for 120 days in the refrigerator,
Changes to yellowish color and stays after storage in a 38 ° C constant temperature room for 60 days
In addition, the hue further changed to yellow. Also spirulina blue
During the dressing manufacturing process if colored using
Color change and cannot be colored green
Was. Embodiment 11 The rabbit herb blue pigment F obtained in Example 4 and safflower yellow
After adding and mixing as in the following formula, sterilize, cool and then cup
Fill and freeze the milk candy (lacto ice)
Obtained. (Prescription of milk candy mix liquid) 50 g of milk 10 g of sugar 6.25 g of syrup (75%) Fructose-glucose liquid sugar (75%) 5 g Stabilizer 0.2 g Milk cream flavor 0.05 g Melon flavor 0.1 g Egret Blue Pigment F 0.1 g Safflower yellow element 0.3 g 28.4 g of water Comparative Example 11 In the same manner as in Example 11, the herring blue pigment F was replaced with fruit.
The magpie blue pigment E obtained in Example 4 and safflower yellow pigment were
Mills prepared individually to almost the same density
And candy in a -5 ° C freezer for 180 days
The hues were compared. Miha colored using magpie blue pigment F
Luc candy has a clear blue color and a -5 ° C freezer
Hue after storage for 180 days
Was. On the other hand, mi
Luc candy stays in the freezer after storage for 180 days
The hue changed slightly to yellow. Embodiment 12 The reef blue pigment H obtained in Example 5 and safflower yellow
Nozawana pickles 1L
1 kg of greens was soaked for 2 days to make pickled Nozawana. (Formulation of Nozawana pickles) Citric acid (anhydrous) 5 g 200 g of salt Malic acid 3 g Sodium fumarate 3 g 6 g of 90% acetic acid 1 g of succinic acid Egret Blue Pigment H 1 g Safflower yellow element 0.1 g Make up to 1L with water Comparative Example 12 In the same manner as in Example 12, instead of the hare blue pigment H,
The blue heron blue pigment G, gardenia blue pigment,
Pirulina blue pigment and safflower yellow pigment
10 ℃ of Nozawana pickles prepared according to the same density
Stored in a refrigerator for 90 days and compare the hues.
The results are shown in Table 13. [0066] [Table 13]As is clear from Table 13, the hare blue pigment
Nozawana pickles colored using H, gardenia blue pigment
Bright green color compared to pickled Nozawana pickles
And the hue after storage in a freezer at 10 ° C for 90 days is almost
It did not change. On the other hand, we use the hare blue pigment G
Nozawanazuke pickled after storage in the refrigerator for 90 days
The hue changes slightly to yellowish and spirulina blue pigment
The Nozawanazuke pickled and colored turned yellow-green. Embodiment 13 The rabbit herb blue pigment D obtained in Example 1 and safflower yellow
Add as below formula, make up to 110g with water,
Boiled down to 100 g to make kiwi jam. (Prescription of kiwi jam) 60 g of syrup Kiwi paste 15 g Apricot paste 8 g 2 g pectin Citric acid (crystal) 0.15 g Egret Blue Pigment D 0.1 g Safflower yellow element 0.1 g Bring the total to 110 g with water and boil down to 100 g. Comparative Example 13 In the same manner as in Example 13, the herring blue pigment D was replaced with fruit.
The magpie blue pigment C, gardenia blue pigment obtained in Example 1 and
Spirulina blue and safflower yellow
Kiwi jam prepared to match the same sense of density
Store in a refrigerator at 10 ° C for 120 days
The tones were compared, and the results are shown in Table 14. [0070] [Table 14] As is clear from Table 14, the hare blue pigment
Kiwi jam colored using D is a gardenia blue pigment
Use vivid green compared to colored kiwi jam
And the hue after storage in a refrigerator at 10 ° C for 120 days
Hardly changed. On the other hand, magpie blue pigment C
Kiwi jam colored in a refrigerator for 120 days
After storage for a while, the hue changes slightly to yellowish,
Kiwi jam colored with blue dye turns yellow-green
It has become. Embodiment 14 The rabbit egyptian blue pigment F obtained in Example 4 and gardenia yellow
Add and mix as shown below, boil to 100 g and stem
I made Wakame Tsukudani. (Prescription of stem wakame tsukudani) Thin soy sauce 8.0 g Brewed vinegar 1.0 g Fructose glucose liquid sugar 10.0 g White sugar 2.0 g Ajirin 3.0 g Sake 5.0 g 0.1 g of salt Sodium glutamate 0.3 g Skipjack extract 1.0 g Ginger 0.5 g White sesame 2.0 g 75.995 g of water Egret Blue Pigment F 0.1 g Gardenia Yellow Element 0.005 g Stem wakame 100.0 g Comparative Example 14 In the same manner as in Example 14, the herring blue pigment F was replaced with fruit.
The reef blue pigment E obtained in Example 4, the gardenia blue pigment and
Spirulina blue pigment and gardenia yellow
Stew wakame tsukudani with the same concentration
Store in a refrigerator at 10 ° C for 120 days, compare the hues,
Table 15 shows the results. [0074] [Table 15] As is clear from Table 15, the hare blue pigment
For stem wakame colored using F, use gardenia blue pigment.
It shows a vivid green color compared to the colored stem wakame,
Almost all hues after storage in a refrigerator at 10 ° C for 120 days
Did not change. On the other hand, we use the Egret Blue Pigment E
After storing for 120 days in a refrigerator,
The hue changes slightly to yellowish and uses spirulina blue pigment.
The wakame stalks that had been colored by the use turned yellow-green. Embodiment 15 The rabbit egyptian blue pigment H obtained in Example 5 and gardenia yellow
Add the following recipe to make matcha-flavored dumpling sauce
Was. (Matcha-flavored dumpling sauce) Sugar 10.0 g Fructose glucose liquid sugar 20.0 g Salt 1.0 g Matcha 0.5 g Matcha flavor 0.2 g Egret Blue Pigment H 0.1 g Gardenia Yellow Element 0.02 g Xanthan gum 0.1 g 68.08 g of water Comparative Example 15 In the same manner as in Example 15, the herring blue pigment H was replaced with fruit.
Husband blue pigment G obtained in Example 5 and Spirulina blue
Element and gardenia yellow element each with almost the same density
The dumpling sauce prepared together is placed in a thermostat at 38 ° C for 6 hours.
Store for 0 days and 120 days in a refrigerator at 5 ° C and compare the hues.
Table 16 shows the results. [0078] [Table 16] As is clear from Table 16, the hare blue pigment
Matcha flavor sauce colored using H
Present and store in a 38 ° C constant temperature room for 60 days and in a refrigerator
The hue after storage for 120 days hardly changed. So
Uses Egret Blue C and Spirulina Blue Dye
Dried sauce after storing for 120 days in refrigerator
The hue slightly changed to yellowish color and kept in a 38 ° C constant temperature room for 60 days.
After storage for a while, the hue further changed to yellowish. Embodiment 16 The followings were used for the magpie blue pigment D and turmeric pigment obtained in Example 1.
After adding as prescribed, mix and place in tube 85 ° C
It was pasteurized by heating for 10 minutes to make kneaded wasabi. (Prescription of kneaded wasabi) Horseradish 24.0 g Sorbit 27.0 g 15.98 g of water Grain vinegar 15.0 g Glycerin 40.0 g Salt 3.0 g Sodium phosphate 0.2 g Defatted soy flour 5.0 g Xanthan gum 0.5 g 4.2 g of corn salad oil Wasabi oil 0.1 g Egret Blue Pigment D 0.1 g Turmeric pigment 0.02 g Comparative Example 16 In the same manner as in Example 16, the herring blue pigment D was replaced with fruit.
The magpie blue pigment C, gardenia blue pigment obtained in Example 1 and
Spirulina blue pigment and turmeric pigment each individually, almost identical
Kneaded wasabi prepared according to the density of
Stored in a greenhouse for 60 days and in a 5 ° C refrigerator for 120 days
The hues were compared, and the results are shown in Table 17. [0082] [Table 17] As is clear from Table 17, the hare blue pigment
For the wasabi colored using D, use gardenia blue pigment.
It has a clear green color compared to the colored wasabi
After storage in a 38 ° C constant temperature room for 60 days and in a refrigerator at 120
The hue after storage for days also hardly changed. Against it
And using squirrel blue pigment C and spirulina blue pigment
After keeping the colored wasabi in the refrigerator for 120 days,
No hue change was observed, but 60 h in a 38 ° C constant temperature room.
After storage for days, the hue changed to yellowish. Embodiment 17 Powdered egret blue pigment H obtained in Example 6 and powdered turmeric color
After adding the ingredients as shown below, mix and
made. (Prescription of powdered wasabi) Horseradish dried product 10.0 g 89.75 g of powdered wasabi Wasabi flavor 0.1 g Powdered Egret Blue Pigment H 0.1 g Turmeric powder powder 0.05 g Comparative Example 17 In the same manner as in Example 17, instead of powdered hare blue pigment H
Powdered blue heron from the blue heron pigment G obtained in Example 5
Powdered Egret Blue Dye G, prepared in the same manner as Dye H, powder
Powdered gardenia blue pigment and powdered spirulina blue pigment
Each of the dyes is adjusted to the same level of density.
The wasabi powder produced in a thermostat at 38 ° C for 60 days and 5 days
Store in a refrigerator at 120 ° C for 120 days, compare the hues,
The results are shown in Table 18. [0086] [Table 18] As is clear from Table 18, the powdered heron blue
Paste wasabi colored using dye H is powdered gardenia
Vivid green compared to wasabi colored using blue pigment
It shows a color and is stored in a constant temperature room at 38 ° C for 60 days and refrigerator
Hue after 120 days storage did not change much
Was. On the other hand, powdered heron blue pigment G and powder spiruli
Wasabi colored using blue dye
After storage for days, no hue change was observed,
Hue is yellow after storage in a 38 ° C constant temperature room for 60 days
Changed to Embodiment 18 The hare blue pigment D obtained in Example 1 was prepared as shown below.
After adding and mixing, heat and dissolve, spherical candy 100 g
20g of syrup and sugar-coated candy
Was. (Sugar candy syrup prescription) Sugar 65.0 g Arabic gum liquid sugar 2.0 g Blue Heron Dye 3.0 g 30.0 g of water Comparative Example 18 In the same manner as in Example 18, the herring blue pigment D was replaced with fruit.
The magpie blue pigment C, gardenia blue pigment,
Pirulina blue dyes are individually adjusted to almost the same
The sugar-coated candy prepared with
Irradiation for 3 days under light, light resistance, 35 ℃
For 7 days, and compared the heat resistance. The results are shown in Table 19.
did. [0090] [Table 19] As is clear from Table 19, the hare blue pigment
Sugar-coated candy colored using D is gardenia blue
Bluer color than sugar-coated candy colored
With light and heat resistance compared to spirulina blue pigment
Well, it was excellent. Also, using a powdered hare blue pigment C
Color of sugar-coated candy dark after heat resistance test
Using blue heron dye D while changing to blue
Colored sugar-coated candy maintains a clear blue color and is very good
Had been. Embodiment 19 The rabbit egyptian blue pigment F obtained in Example 4 and gardenia yellow
After adding and mixing as shown below, extruder
At high temperature (120 ° C) and high pressure
Made (Beans snack prescription) Ungelatinized cornflower 70.0 g Green peas 11.2 g Egret Blue Pigment F 0.2 g Gardenia Yellow Element 0.1 g Salt 2.0 g 16.5 g of water Comparative Example 19 In the same manner as in Example 19, instead of the hare blue pigment F,
The hare blue pigment E, the gardenia blue pigment obtained in Example 4,
Pirulina blue pigment and gardenia yellow
Beans snacks prepared according to the density
The upcoming hues were compared with the naked eye, and the results are shown in Table 20.
Was. [0094] [Table 20] As is apparent from Table 20, the hare blue pigment
Bean snacks prepared using F
B using element E, gardenia blue pigment and spirulina blue pigment
Excellent green color and sharper color than green snacks
I was Embodiment 20 The rabbit egyptian blue pigment H obtained in Example 5 and gardenia yellow
Was added and mixed as in the following formula, and 0.35 m of tap water was added.
After adding granules using a granulator, air dry at 70 ° C for 60 minutes.
Dried and sprinkled. (Sprinkle formula) Powdered sugar 20.00 g Lactose 65.00 g 8.00 g of salt 6.35 g of seasonings Wasabi powder 0.15 g Husagi Blue Pigment H 0.50 g Gardenia Yellow Element 0.50 g Comparative Example 20 In the same manner as in Example 20, the herring blue pigment H was replaced with fruit.
Husband blue pigment G, gardenia blue pigment obtained in Example 5, and
And spirulina blue pigment and gardenia yellow
Sprinkle prepared to match the same sense of density
The hue of the bittern was compared with the naked eye, and the results are shown in Table 21. [0098] [Table 21] As is clear from Table 21, the hare blue pigment
Sprinkles prepared using H
To sprinkle using the Chinese pear pigment, spirulina blue pigment
In comparison, it was clear green and very excellent. Embodiment 21 50 parts of the hare blue dye D obtained in Example 1 was glycerized.
Added to a mixture of 25 parts of fatty acid ester and 25 parts of edible oil and fat
And then emulsified with a homomixer to obtain an oil-based hare blue pigment D.
Was. Heated to about 40 ° C to melt the shortening
Oily smelt blue pigment D and oily safflower yellow
Next, add powdered sugar and melon oil and add
Created). (Prescription of sand cream (melon)) Shortening 50 g 49.5 g of powdered sugar Melon oil 0.1 g Oily smelt blue pigment 0.05 g Oily Safflower Yellow Element 0.35 g Comparative Example 21 In the same manner as in Example 22, instead of the oil-based egret blue pigment D
Oil-based smelt blue from the smelt blue pigment C obtained in Example 1
Oil-based Egret Blue Dye C prepared by the same method as Dye D, oil
Gardenia Blue Pigment and Oily Spirulina Blue Pigment and Oily Veneer
Bana yellow dyes are individually adjusted to almost the same density
The prepared sand cream and fluorescent light of 3000 lx,
Irradiation for 3 days, light resistance, and 7 days in a 35 ° C thermostat
After storage, the heat resistance was compared. The results are shown in Table 22. [0102] [Table 22] As is clear from Table 22, the oil-based smelt blue
Sand cream colored using Dye D
Brighter than sand cream colored with pear blue pigment
Bright green color, colored with oily Spirulina blue pigment
Light and heat resistance compared to baked sand cream
And it was excellent. In addition, using oil-based smelt blue pigment C
The color of the colored sand cream is dark green after the heat resistance test
Using an oil-based smelt blue pigment D
The colored sand cream maintains a clear green color and is very good
Had been. Embodiment 22 Soak the dried peas in water overnight and heat at 95 ° C for 30 minutes
You. Next, after heating, it was exposed to water, and the heron obtained in Example 1 was obtained.
Soak in 2% saline solution with blue pigment D and turmeric pigment
No. Soak in water at 10 ° C for 4 days and wash with fresh 2% salt
Put colored beans in water and sterilize at 85 ° C for 30 minutes, green peas
Made of water. (Prescription of green peas in water) 100.0 g of dried peas Salt 2.0 g Egret Blue Dye 0.1 g Turmeric pigment 0.05 g 100.0 g of water Comparative Example 22 In the same manner as in Example 22, instead of the hare blue pigment D,
Heron blue pigment C, gardenia blue pigment and spirulina blue pigment
Turmeric pigments are individually adjusted to almost the same density
Visually check the hue of the prepared green peas in water
The results were compared and the results are shown in Table 23. [0106] [Table 23] As can be seen from Table 23, the hare blue pigment
The green peas boiled using D
Bright green compared to green peas boiled with element C
Was very good. In addition, gardenia blue pigment and
Color the green peas boiled using the Pirulina blue pigment
I couldn't do that.

Claims (1)

(1) A method of coloring food using a blue heron blue pigment which is extracted from a plant of the genus Euphorbia of the family Asteraceae and has a pigment component composition of at least 70% (by weight) tricotamine.