JP5347490B2 - Pressure-sensitive transfer sheet and manufacturing method thereof - Google Patents

Description

  The present invention relates to a pressure-sensitive transfer sheet comprising an edible dye composition layer made of an edible material and capable of recording on foods by pressure transfer.

Printing and marking on the surface of foods such as chocolate, biscuits and chewing gum is an area of great interest as a food aesthetic, a decoration at a memorial event, or a toy for children. As such a material, an edible ink made of an edible material is known.
Patent Document 1 discloses an edible ink used for screen printing or the like, including glycerin fatty acid ester, natural polysaccharide, emulsifier, food coloring, edible drying oil, and water.

  However, since ink requires a device such as a printer, it is not suitable for use as a toy for infants and the like. Furthermore, in the ink jet system, there is a problem that transparency is produced in marking on foods because of the necessity of an ink composition that can be ejected, and it is difficult to form a dense image.

On the other hand, pressure sensitive transfer materials for foods for transferring pictures and characters to foods by pressurizing writing instruments such as ballpoint pens and pencils or impact prints by impact printers are also known.
Patent Document 2 discloses a pressure-sensitive transfer material for foods obtained by applying a coating agent containing a hardened oil, an edible wax, and an edible pigment on a base material.
Japanese Patent Laying-Open No. 2005-320528 Japanese Patent Laid-Open No. 2-163058

However, conventional pressure-sensitive transfer materials require a certain amount of pressure at the time of transfer, which results in damage to foods such as chocolate, and noticeable thickening of the line during transfer, making it impossible to obtain a delicate transfer image. was there.
Then, this invention makes it a subject to provide the pressure-sensitive transfer sheet which can obtain the transfer image by which line | wire thickening was suppressed, without damaging base materials, such as foodstuffs.

According to a first aspect of the present invention, there is provided a pressure-sensitive transfer sheet comprising a base material and an edible dye composition layer formed on the base material,
The edible dye composition layer includes an oil and fat, an edible dye, and a transfer modifier,
There is provided a pressure-sensitive transfer sheet containing a sucrose fatty acid ester having a monoester molar content of 25% or less as the transfer property modifier.

According to a second aspect of the present invention, the following steps:
(1) On a base material, oil and fat, an edible pigment, a transferability modifier, and water are said sucrose fatty acid ester whose molar content of a monoester is 25% or less. Applying the composition; and (2) drying the resulting composition layer;
A method for producing a pressure-sensitive transfer sheet is provided.

  According to the 3rd side surface of this invention, a foodstuff provided with the image formed using the pressure-sensitive transfer sheet which concerns on the said this invention is provided.

According to a fourth aspect of the invention,
Contains fats and oils, edible dyes, transfer modifiers, and water,
As the transferability modifier, a sucrose fatty acid ester having a monoester molar content of 25% or less,
An edible dye composition for a pressure-sensitive transfer sheet, comprising 1 to 10 parts by mass of the sucrose fatty acid ester, 20 to 50 parts by mass of fat and oil, 5 to 40 parts by mass of edible dye, and 10 to 40 parts by mass of water. A composition for layer formation is provided.

  Since the pressure-sensitive transfer sheet according to the present invention contains a sucrose fatty acid ester in which the molar content of the monoester is controlled as a transferability modifier, transferability can be improved. That is, it is possible to transfer an image at a lower pressure than before without damaging a transfer object such as food, and further, it is possible to transfer a clear image while suppressing image line thickness.

The pressure-sensitive transfer sheet according to the present invention includes a base material and an edible dye composition layer formed on the base material.
As the base material, it is preferable to use paper because it has good writability at the time of pressure transfer, but plastic processed so as to have the same writability as paper (polyethylene, polypropylene, polyethylene terephthalate, etc.) Films or metal (aluminum etc.) foils can also be used. In the case of paper, it is preferable that the fluorescent material is not detected from the viewpoint of safety to the human body. In order to obtain various kinds of stability, necessary resistance and performance (peelability, adhesion, etc.), the substrate may be subjected to any pretreatment such as overcoat or undercoat.

Although the thickness of a base material does not have limitation in particular, It is preferable that it is normal thickness (50-90 micrometers). More preferably, the thickness is 65 to 80 μm, the Beck smoothness (measurement method: conforming to JIS P 8119) is 65 to 85 seconds, and the Taber bending stiffness (measurement method: conforming to JIS P 8125) is 14 to 20 gf · cm. A substrate is selected.
Furthermore, it is preferable that the curl after the edible dye composition layer is formed is substantially negligible, that is, the height difference between the central part and the peripheral part is within 5 mm.

The edible dye composition layer (hereinafter also simply referred to as “composition layer”) includes a sucrose fatty acid ester having a monoester molar content of 25% or less, an oil and fat, and an edible dye.
The sucrose fatty acid ester is a compound in which a hydroxyl group of sucrose and a fatty acid are ester-bonded, and there are compounds having various degrees of esterification from monoester to polyester depending on the number of ester bonds in one molecule. In the present invention, the sucrose fatty acid ester may be a mixture of esters having different esterification degrees.

In the present invention, the sucrose fatty acid ester is used as a pressure transferable modifier for the composition layer. In order to achieve the effect, the ester composition has a monoester molar content of 25. % Or less. That is, in the present invention, the sucrose fatty acid ester needs to have a ratio of di-tri polyester (di or higher ester) higher than 75%, and the molar ratio of di-tri polyester is lower than 75% (that is, In the case where the molar ratio of the monoester is 25% or more), it is not possible to improve the pattern transferability by pressurizing food.
Here, “transferability” refers to pressure transferability, and mainly refers to the property of suppressing the thickening of lines during pressure transfer and transferring a clear image. Suppressing line thickening means that the line width subjected to pressure transfer is within 200% of the line width in the case of direct writing.

In the composition layer of the pressure-sensitive transfer sheet according to the present invention, the oil and fat molecules as the vehicle have the property of being entangled with each other by the alkyl chain, but when the entanglement is large, the composition layer becomes hard and the transfer layer becomes hard. There is a possibility that the performance as a layer may not be sufficiently exhibited.
In such a system, when a sucrose fatty acid ester is added as a modifier, the alkyl chain of the sucrose fatty acid ester is also entangled with the alkyl chain of the fat and oil, but the sucrose portion of the modifier is hydrophilic. For this reason, the oil and fat as the vehicle repel each other, and the degree of entanglement is considered to be lowered as a whole system. The inventors have found that it is advantageous to increase the number of bonds of fatty acids in one molecule in order to reduce the degree of entanglement.

  When the molar content of monoester of sucrose fatty acid ester is more than 25%, when pressure-transferring the pressure-sensitive transfer sheet to the food base material, not only the pressurized part but also the peripheral part is transferred. The problem that it ends up occurs. This is presumably because when the pressure-sensitive transfer sheet is prepared using such a sucrose fatty acid ester, the absolute value of the apparent complex viscosity of the composition layer becomes too large. That is, since the bonding force between molecules in the composition layer is too large, not only the portion where the pressure is applied during the transfer but also the composition layer in the peripheral portion is transferred, resulting in the thickening of the line. It is thought that it will end.

The absolute value of complex viscosity | η * | (Pa · s) means the hardness of the entire composition layer including both viscous and elastic properties, and storage modulus G ′ (Pa) and loss It is calculated from the elastic modulus G ″ (Pa 2) according to the following formula.
[Equation 1]
| Η * | = G * / ω = (G ′ ² + G ″ ² ) ^1/2 / ω

The absolute value | η * | of the complex viscosity is an index indicating the binding force between molecules in the composition layer. Since this binding force is thought to cause line thickening, this value is preferably not too large.
As a specific example of the absolute value of the preferable complex viscosity, the absolute value | η * | of the complex viscosity at 25 ° C. and 10.0 Hz is preferably 50.0 Pa · s or less, and preferably 10.0 Pa · s or less. More preferred. Here, the absolute value of the complex viscosity means the viscosity | η * | (Pa · s) measured with a rheometer.

Next, when a pressure-sensitive transfer sheet is prepared using a sucrose fatty acid ester having a monoester molar content greater than 25%, the storage elastic modulus of the composition layer becomes too large. As a result, the composition It is considered that the deformation response of the layer is difficult to occur, and therefore the pressure applied for the transfer is transmitted to the target food and lost.
In other words, the storage elastic modulus G ′ can be regarded as an index of the difficulty of deformation when pressurized, and the fact that deformation occurs is a proof that the applied pressure is properly applied to the composition layer. It is. Therefore, a storage elastic modulus that is too large is considered to contribute to a decrease in the quality of the transferred image, and it is preferable that the value of G ′ is not too large. As an example of specific numerical values, the storage elastic modulus G ′ at 25 ° C. and 10.0 Hz is preferably 3,000 Pa or less, and more preferably 300 Pa or less.

From the above, the sucrose fatty acid ester must have a monoester molar content of 25% or less. If it has this molar content, it will not specifically limit, You may use the single compound of sucrose fatty acid ester more than diester, and various esterification which consists of sucrose and one or more various fatty acids. A degree of ester mixture can also be used.
The fatty acid may be a saturated fatty acid, an unsaturated fatty acid, or a hydroxy acid. In the case of a hydroxy acid, a condensed acid may be used as described below. Furthermore, the hydrocarbon group or hydroxy hydrocarbon group of the fatty acid may be linear or branched.

From the viewpoint that the alkyl chain of the sucrose fatty acid ester is entangled with the alkyl chain of the fat and oil and reduces the degree of entanglement as the whole system, preferably the fatty acid having a mass average carbon number of 8 to 20 and the degree of condensation are A condensed ricinoleic acid of 2 to 20 is selected.
More specifically, preferred examples include octanoic acid (caprylic acid), decanoic acid (capric acid), lauric acid, myristic acid, palmitic acid, stearic acid, arachidic acid, oleic acid, ricinoleic acid, and polyricinoleic acid. .

  Examples of the sucrose fatty acid ester obtained from the above fatty acid and sucrose include, for example, sucrose capric acid ester, sucrose lauric acid ester, sucrose myristic acid ester, sucrose palmitic acid ester, sucrose stearic acid ester, Sucrose arachidate, sucrose palmitate, sucrose oleate, sucrose linoleate, sucrose linolenate, sucrose acetate, sucrose isobutyrate, May be. Alternatively, it may be a sucrose mixed fatty acid ester (that is, a sucrose fatty acid ester composed of mixed fatty acids) containing a plurality of different types of fatty acids in one molecule.

  The molar content of monoester of sucrose fatty acid ester can be determined from the mass average molecular weight (GPC (gel permeation chromatography), mobile phase: THF, temperature: 40 ° C., detector: RI). The molar content is more preferably 20% or less, further preferably 10% or less, still more preferably 0.5% or less, and a sucrose fatty acid ester substantially free of monoester. Most preferably.

Fats and oils are mainly composed of glycerin esters (triglycerides) of fatty acids. In the composition, a plurality of types of fats and oils can be combined and blended. Moreover, fats and oils may contain multiple types of fatty acids.
Oils and fats are classified into oils and fats that are solid at room temperature (25 ° C.) and oils and fats that are liquids. From the viewpoint of achieving both fluidity during printing and stable fixing of the transfer layer, the former is solid at 25 ° C. It is preferable that the fats and oils occupy 15 mass% or more and 50 mass% or less of the whole fats and oils.

  Oils and fats that are solid at 25 ° C are not particularly limited, such as edible wax, soybean hardened oil, corn hardened oil, hardened palm oil, and palm oil (palm oil refined processed fat), but have a melting point of 40 to 70 ° C. Those having a melting point of 60 to 70 ° C. are more preferably used. Examples of the edible wax include edible carnauba wax, beeswax, rice bran wax, and candelilla wax.

From the viewpoint of adjusting the viscosity when coating the composition on the substrate and adjusting the hardness of the coated film after coating, it is preferable to use a hardened oil, while preventing the melting point of the hot melt from decreasing, or the viscosity. From the viewpoint of the adjustment, it is preferable to use non-hardened oil such as vegetable oil. The vegetable oil is preferably palm oil having a melting point of about 38 to 39 ° C.
Especially, in the combination with the transferability modifier in the present application, it is preferable to use one kind or a mixture of two or more kinds selected from the group consisting of palm oil, soybean hardened oil, and beeswax.

  As the oil that is liquid at 25 ° C., medium chain fatty acid triglycerides are preferred. Among these, medium chain saturated fatty acid triglycerides are preferable from the viewpoint of preventing oxidative deterioration. Examples of the medium chain saturated fatty acid triglyceride include octanoic acid decanoic acid triglyceride. Here, the medium chain fatty acid refers to those having 8 to 10 carbon atoms. The medium chain fatty acid triglyceride preferably occupies 50 to 85% by mass of the entire fat.

Edible dyes refer to food dyes listed in “Overview of World Food Additives” (published by Japan Food Additives Association). There is no particular limitation as long as it is listed in this book, but food additive dyes specified by the world standard Codex / JEFCA / WHO, food additive dyes specified by the Japanese Food Sanitation Act, US federal food cosmetics Preferred are food additive dyes corresponding to 21CFR or GRAS substances stipulated by the Food and Drug Administration (FDA) based on the law, and food additive dyes stipulated by the European Union (EU) under European directives.
These may be broadly classified into synthetic colorants (synthetic edible pigments) and natural colorants (natural edible pigments), and may be broadly classified into colored pigments and white pigments.

  Among the colored dyes, as the synthetic edible dyes, the dyes listed in the colorants and color formers of the Food Additives Manual (Food and Science) can be used. Among them, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Patent Blue V, Red No. 2, Red No. 3, Red No. 40, Red No. 102, Red No. 104, Red No. 105, Green No. 3, And these aluminum lake dyes are preferred.

  Among the colored dyes, as natural edible dyes, the colorants listed in the existing additives of Natural Products Handbook (Food & Science) can be used. Among them, turmeric pigment, riboflavin pigment, gardenia pigment, anato, tomato pigment, saffron pigment, cochineal pigment, red cabbage pigment, beet red pigment, monascus pigment, paprika pigment, red pepper pigment, astaxanthin, fiphia pigment, β-carotene pigment, elderberry Preferred are pigments, butterfly pigments, safflower pigments, anthocyanin pigments, polyphenol brown pigments, chlorophylls, chlorophyllins, caramel pigments, tamarind pigments, oyster pigments, cocoa pigments, vegetable charcoal pigments, gold, silver, fish scale foils and the like.

  As a natural edible dye, a dye prepared by blending the above water-soluble dye with microcrystalline cellulose and dyeing it can also be used. A dye blended and dyed with microcrystalline cellulose has an effect of preventing discoloration and improves light resistance. In this case, the effect is enhanced by using a fine particle pigment in which a natural pigment and microcrystalline cellulose are mixed at a ratio (mass ratio) of 1 to 20:80 to 99. The particle size of the fine particle dye is preferably 0.1 to 200 μm, and more preferably 0.5 to 100 μm.

  As the white edible pigment, titanium oxide, calcium carbonate, eggshell calcium, shell calcium, calcium phosphate, calcium hydrogen phosphate, other water-insoluble calcium salts, magnesium carbonate, basic magnesium carbonate pigment and the like are preferable.

  Each of the above edible pigments may be used alone or in combination of two or more. When used for image transfer to dark food, it is preferable to use a white dye together with a colored dye in the composition from the viewpoint of concealment.

In a preferred embodiment, the edible dye composition further comprises lecithin. In the present invention, lecithin has a function of promoting the effect of modifying transferability by the above sucrose fatty acid ester, and by including lecithin, the transferability of the edible dye composition can be further improved. It is considered that the alkyl chain of lecithin enters between the alkyl chains of the sucrose fatty acid esters, and brings about an action of alleviating aggregation between the sucrose fatty acid esters.
As lecithin, lecithin that can be used in the field of foods such as plant lecithin such as soybean lecithin and egg yolk lecithin can be blended.
The amount of lecithin is preferably about 0.01 to 2% by mass, and more preferably 0.5 to 1.5% by mass.

In the edible dye composition layer, sucrose fatty acid ester which is a transfer modifier (meaning the total amount of sucrose fatty acid ester and lecithin in the case of containing lecithin) is 1 to 20% by mass, fat and oil It is preferable that 20-85 mass% and edible pigment | dye are contained 5-70 mass%. Further, it is more preferable that the sucrose fatty acid ester (or the total amount with lecithin) is contained in an amount of 5 to 15% by mass, fats and oils in an amount of 30 to 60% by mass, and edible pigments in an amount of 30 to 55% by mass. Most preferably, the sucrose fatty acid ester (or the total amount with lecithin) is about 10% by mass, the fat and oil is about 45% by mass, and the edible pigment is about 45% by mass.
In addition to the above essential components, the composition layer may also contain an appropriate amount of physical property improvement aids such as an antifoaming agent, a thickener, a plasticizer, a dispersant, an emulsifier, an antioxidant, and an antiseptic.

Although the formation method of the edible pigment | dye composition layer on a base material is not specifically limited, It is preferable to prepare the composition containing said component and water, and to apply | coat this to a base material by arbitrary methods.
For example, sucrose fatty acid ester and fats and oils are melted while warming to 50-70 ° C. by hot water bath, and then edible pigment is dispersed, and water is added to the resulting dispersion while continuing the heating to emulsify The method of letting it be mentioned.

  This composition has 1 to 10% by mass of sucrose fatty acid ester (or total amount with lecithin), 20 to 50% by mass of fats and oils, 5 to 40% by mass of edible pigment, and 10 to 40% by mass of water. It is preferable to include. Furthermore, 2-8 mass% of sucrose fatty acid ester (or the total amount with lecithin), 25-45 mass% of fats and oils, 15-30 mass% of edible pigments, and 20-35 mass% of water may be included. Even more preferred. Most preferably, the sucrose fatty acid ester (or the total amount with lecithin) is about 5% by mass, the fat and oil is about 35% by mass, the edible pigment is about 35% by mass, and the water is about 25% by mass.

  From the viewpoint of forming a uniform and dense coating film, the composition is preferably a W / O emulsion.

The coating method on the substrate is not particularly limited, and is preferably performed by, for example, a screen printing method, various coating methods (examples of devices used: heated gravure coater, roll coater, air knife coater, curtain coater). The composition layer to be formed is preferably about 5 to 20 μm in thickness after drying.
A composition layer may be formed in the whole base material, and may be partially formed as arbitrary pictures or characters.
The obtained pressure-sensitive transfer sheet may be configured to optionally further include a release layer, an adhesive layer and the like in addition to the above-described base material and composition layer.

  The material to which the image is transferred using the pressure-sensitive transfer sheet is not particularly limited, and examples thereof include foods such as chocolate, biscuits, crackers, chewing gums, and candy. Especially, it is preferable that it is a foodstuff whose surface Mohs hardness is 0.4-1.2 from a viewpoint of transferability, and chocolate and chewing gum are preferable from a viewpoint of surface wetting. Further, in addition to food, for example, a package used for packaging food can be used as a transfer target.

The transfer method is not particularly limited, but it can be preferably carried out by placing a pressure-sensitive transfer sheet on the surface of the transfer object and applying pressure with a writing instrument such as a ballpoint pen, pencil, or pen. Alternatively, an impact printer can be used.
In the case of a pressure-sensitive transfer sheet in which the composition layer is formed on the entire substrate, an arbitrary pattern is drawn and transferred with a writing instrument or the like, but when the composition layer is previously formed as a pattern, This can be rubbed and transferred as it is.

  One feature of the pressure-sensitive transfer sheet of the present invention is that transfer can be performed at a pressure lower than that of the conventional one. Specifically, in the scratch hardness (pencil method) test method shown in JIS K5600-5-4 (ISO / DIN 15184), when the pencil hardness is HB, the pressure corresponds to a load of 100 g or more and 500 g or less. Transcription is possible when adding. This indicates that the conventional pressure-sensitive transfer sheet required a pressure of about 1000 g, whereas the transfer sheet of the present invention can be transferred with a lower pressure. Therefore, it is possible to easily transfer a pattern or a character and decorate or mark the food without damaging the food such as chocolate. This pressure is more preferably 100 g or more and 300 g or less.

The present invention will be described in more detail with reference to the following examples. However, the following examples do not limit the scope of rights of the present invention. In the examples, “part” represents “part by mass”.
<Example 1>
11 parts of sucrose stearate (S-070 manufactured by Mitsubishi Chemical Foods Co., Ltd., molar content of monoester is about 0%), 8 parts of palm oil refined processed oil (PFK manufactured by Taiyo Oil Co., Ltd.), soybean hardened oil (Soybean oil hardened oil manufactured by Taiyo Oil & Fats Co., Ltd.) 4 parts, Beeswax (Cela Rica Noda Bleached Beeswax High Acid) 4 parts, Octanoic acid decanoic acid triglyceride (Nisshin Oil Co., Ltd. ODO .) 57 parts and 0.5 part of lecithin (J-lecithin CLO manufactured by J-Oil Mills Co., Ltd.) were mixed with heating in a hot water bath (50-60 ° C.). While continuing the heating, 20 parts of yellow No. 4 aluminum lake (Daiwa Kasei Co., Ltd. edible yellow No. 4 aluminum lake) and titanium dioxide (titanium dioxide made by San-Ei Gen FFI Co., Ltd.) 20 were added to the resulting mixture. And 30 parts of calcium carbonate (Coralso-EX manufactured by Shiroishi Calcium Co., Ltd.) were added and mixed, and 46 parts of ion-exchanged water was further added dropwise to emulsify.
The obtained W / O emulsion composition was applied to paper (KFD manufactured by Nippon Paper Industries Co., Ltd., thickness 77 μm) using a 120-wire screen plate, dried, and dried, then an edible dye composition having a thickness of 10 μm. A pressure-sensitive transfer sheet having a layer formed thereon was obtained.

<Examples 2-4, Comparative Examples 1-3>
A pressure-sensitive transfer sheet was obtained in the same manner as in Example 1 except that the type of sucrose fatty acid ester was changed as shown in Table 1. All sucrose fatty acid esters used are manufactured by Mitsubishi Chemical Foods Corporation.

<Example 5>
In the composition using S-070 of Example 1, a composition was formed in the same manner as in Example 1 except that no ion-exchanged water was added. A sheet was obtained.

<Example 6>
In the composition using S-370 of Example 3, a composition was formed in the same manner as in Example 3 except that lecithin was not added, and thereafter, the pressure-sensitive transfer sheet was applied to the substrate in the same manner. Obtained.

<Transfer characteristics>
In a constant temperature and humidity chamber maintained at a temperature of 25 ° C. and a relative humidity of 40%, the obtained pressure-sensitive transfer sheet is placed on “Meiji Milk Chocolate” (Mohs hardness 0.8) manufactured by Meiji Seika Co., Ltd. Fixed on the test stand of the Clemens type scratch hardness tester manufactured by Sangyo Co., Ltd., with a pencil hardness of HB, a writing speed of 2 mm / sec, and a load of 250 g weight, a line width of 0.40 mm (line width of direct writing) ) Was drawn.
The transferred linear image was observed with an ultramicrotome (manufactured by LKB BROMMA, 2088 ULTROTOME V), and the line width of the linear image was measured. The weight of the transferred image was evaluated as a percentage of the line width in direct writing.

Furthermore, the transferred radiation quality was evaluated as follows.
5: There is no unevenness and it is sufficiently dark.
4: There is a little unevenness, but it is dark enough.
3: A little uneven and a little thin.
2: A lot of unevenness and a little thin.
1: Very uneven and very thin.
If the above evaluation is 4 or more, it is a pass level as a practical product, but 3 or less is not suitable for use as a practical product.
The results are shown in Table 2.

  When the pressure-sensitive transfer sheet of the example was used, the line in which the line thickness was suppressed could be transferred clearly and deeply without damaging the chocolate. On the other hand, in the comparative example, good transferability was not obtained.

  Furthermore, the sucrose stearate ester (S-070) of Example 1 was used, and the formulation of the composition was 8.0 parts sucrose stearate ester (S-070), 4.5 parts palm oil refined processed oil and fat, soybean Hardened oil 3.0 parts, beeswax 3.0 parts, octanoic acid decanoic acid triglyceride 35.5 parts, lecithin 0.5 parts, yellow No. 4 8.0 parts, titanium dioxide 5.0 parts, and calcium carbonate 8. When the same experiment was carried out with the change to 0 part, the same good transferability as in Example 1 was obtained.

<Viscoelastic property of composition layer>
Displacement 0.0001 rad / s of each obtained W / O emulsion composition (other than Example 5) or composition (Example 5), complex viscosity (η *) at 25 ° C., 10 Hz, and storage modulus ( G ′) was measured using a rheometer “AR-G2” manufactured by TA Instruments.
As a result, in all the compositions of the examples, the storage elastic modulus G ′ at 25 ° C. and 10.0 Hz is 3,000 Pa or less, and the absolute value | η * | of the complex viscosity at 25 ° C. and 10.0 Hz is It was 50 Pa · s or less.

  It should be noted that various modifications and changes may be made to the above-described embodiments without departing from the novel and advantageous features of the present invention other than those already described. Accordingly, all such modifications and changes are intended to be included within the scope of the appended claims.

Claims (12)

A pressure-sensitive transfer sheet comprising a substrate and an edible dye composition layer formed on the substrate,
The edible dye composition layer includes an oil and fat, an edible dye, and a transfer modifier,
A pressure-sensitive transfer sheet comprising a sucrose fatty acid ester having a monoester molar content of 20% or less as the transfer property modifier.   The pressure-sensitive transfer sheet according to claim 1, wherein the edible dye composition layer further contains lecithin. The edible dye composition layer is formed by applying a composition containing a sucrose fatty acid ester, an oil and fat, an edible dye, and water having a monoester molar content of 20% or less to the substrate. The pressure-sensitive transfer sheet according to claim 1, wherein   The pressure-sensitive transfer sheet according to any one of claims 1 to 3, wherein the sucrose fatty acid ester is an ester of a fatty acid having a mass average carbon number of 8 to 20.   The pressure-sensitive transfer sheet according to any one of claims 1 to 4, wherein in the oil or fat, the oil or fat that is solid at 25 ° C accounts for 15 to 50 mass% of the entire oil or fat.   The pressure-sensitive transfer sheet according to claim 5, wherein the oil and fat that is solid at 25 ° C is one type or a mixture of two or more types selected from the group consisting of palm oil, soybean hardened oil, and beeswax.   The pressure-sensitive transfer sheet according to any one of claims 1 to 6, wherein in the oil and fat, medium-chain fatty acid triglycerides occupy 50 to 85 mass% of the entire oil and fat.   In the scratch hardness (pencil method) test method shown in JIS K5600-5-4 (ISO / DIN 15184), when the pencil hardness is HB and a load corresponding to a load of 100 to 500 g or less is applied. The pressure-sensitive transfer sheet according to any one of claims 1 to 7, wherein transfer is possible. A method for producing a pressure-sensitive transfer sheet comprising the following steps:
(1) On a base material, oil and fat, an edible pigment, a transferability modifier, and water are said sucrose fatty acid ester whose molar content of a monoester is 20% or less. Applying the composition; and (2) drying the obtained composition layer.   A food comprising an image formed using the pressure-sensitive transfer sheet according to any one of claims 1 to 8.   The food according to claim 10, wherein the food is chocolate or chewing gum. Contains fats and oils, edible dyes, transfer modifiers, and water,
As the transfer modifier, a sucrose fatty acid ester having a monoester molar content of 20% or less,
An edible dye composition for a pressure-sensitive transfer sheet, comprising 1 to 10 % by mass of the sucrose fatty acid ester, 20 to 50 % by mass of fat and oil, 5 to 40 % by mass of edible dye, and 10 to 40 % by mass of water. Composition for layer formation.