JPS646237B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to edible emulsion inks. Traditionally, in the food industry, in order to give food freshness and beauty, simple patterns were formed on the surface of food using a branding iron, or food coloring was added.However, in recent years, with the diversification of dietary habits, As a result, people began to prefer foods with more complex patterns and colorful colors, and one way to achieve this was to print on the surface of foods. Stamp printing and screen printing are mainly used as methods for printing on food surfaces due to their ease of equipment, but screen printing is the most suitable method for printing complex patterns with high precision. Edible screen printing inks include (1) water-based screen ink in which edible coloring is dissolved or dispersed in water and a thickener or edible resin is added to adjust the viscosity to a level that allows marking; (2) edible screen ink; Oil-based screen inks in which pigments are dissolved or dispersed in edible oils and fats having a viscosity suitable for printing are known. However, in (1), problems such as poor ink stiffness (drawability) and poor screen penetration (ink permeability) occur when the viscosity is around 10,000 centipoise, which is the viscosity normally used for screen printing ink.
In (2), most of the food colors are water-soluble, so in some cases it is necessary to disperse the food colors using a dispersing machine such as a two-roll type, and the color development of the dye is not always satisfactory. In addition, when applied to so-called aqueous foods, where the surface of the food to be printed has a high water content, there is a problem with the adhesion of the ink, and in particular the restriction that the ink be made of only edible materials is required to improve the suitability of the ink. This made it difficult to add auxiliary agents. In view of the above-mentioned drawbacks, the present inventors focused on the fact that an emulsion consisting of water and oil has an ink hardness suitable for various printing methods, and arrived at the present invention. That is, the present invention relates to an edible emulsion ink prepared by emulsifying water, food coloring, and, if necessary, other food additives using a food emulsifier. Although the present invention was developed specifically as an ink for screen printing, it is clear that the hardness and softness of the ink can be varied by changing the composition ratio of the emulsion, and in this sense it is limited to screen printing methods. It is not intended to be used as such. As the food coloring in the present invention, food red 2
No., Food Red No. 2 Aluminum Lake, Food Red No. 3, Food Red No. 3 Aluminum Lake, Food Red No. 102, Food Red No. 104, Food Red No. 105, Food Red No. 106, Food Yellow No. 4, Food Yellow No. 4 Aluminum Lake, Food Yellow No. 5, Food Yellow No. 5 Aluminum Lake, Food Green No. 3, Food Green No. 3 Aluminum Lake, Food Blue No. 1, Food Blue No. 1 Aluminum Lake, Food Blue No. 2, Food Blue No. 2 Aluminum Lake food coloring and caramel coloring, gardenia coloring, monascus coloring, annatto coloring, beetroot coloring, anthocyanin coloring,
paprika pigment, turmeric pigment, latukaic acid pigment,
Natural pigments such as cochineal pigment, gardenia modified blue pigment, safflower pigment, chlorophyll pigment, polyphenol pigment, canthaxanthin pigment, xanthophyll pigment, rutin pigment, purple root pigment, huacocyanin pigment, indigo pigment, and copper chlorophyllin sodium, copper chlorophyll, Coloring agents can be appropriately selected from β-carotene, water-soluble annatto, sodium iron chlorophyne, iron sesquioxide, riboflavin, sodium riboflavate, riboflavin butyrate, calcium carbonate, calcium sulfate, and the like. The edible oil used in the present invention may be of either plant or animal origin as long as it is edible, but vegetable oil or hydrogenated oil is preferred from the standpoint of odor after printing on food. Examples of emulsifiers used in the present invention include those commonly used as edible emulsifiers such as casein, sodium caseinate, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, and propylene glycol fatty acid ester, as well as gum arabic, Sodium salt of carboxymethylcellulose, methylcellulose,
Also included are edible water-soluble substances with emulsifying properties such as sodium alginate. The water used in the present invention may be tap water or purified water, but purified water is preferable from the viewpoint of antiseptic properties and hygiene. Food additives in the present invention include thickeners such as alpha starch, wheat starch, wheat flour, corn starch, starch pastes such as dextrin, sugar alcohols such as sorbitate and mannitrate, sucrose,
Sugars such as glucose and lactose, proteins such as gelatin and albumin as binders, vegetable or microbial polysaccharides, natural gums, propylene glycol alginate, calcium cellulose glycolate, sodium cellulose glycolate, and starch. Edible polymer substances such as sodium glycolate, sodium starch phosphate, sodium polyacrylate, crystalline cellulose, and other edible antiseptics such as ersorbic acid, sodium ersorbate, guaiac butter, dibutylhydroxytoluene, and L-ascorbic acid. Oxidizing agents, fragrances such as vanillin, seasonings such as citric acid, and one or two of alcohol, glycerin, and propylene glycol.
There are edible solvents selected from more than one species. Glycerin and propylene glycol are particularly effective in preventing screen ink from drying out. The method for producing emulsion ink according to the present invention involves dissolving or dispersing an edible emulsifier in a component that can become a continuous phase of water or edible oil or fat, and then stirring the edible emulsifier using an emulsifying machine such as a mixer or a homomixer to form a dispersed phase. A method of emulsifying by adding edible oil or fat or water is preferred. In this case, if the food coloring and food additives are water-soluble, they are dissolved in water in advance, and if they are oil-soluble, they are dissolved in edible fats and oils in advance.
In addition, substances that are insoluble in both water and fats and oils are dispersed in either of them in advance and emulsified. When the edible fat is solid at room temperature, emulsification can be carried out by heating the entire emulsion system to a temperature above the temperature at which the edible fat exhibits fluidity. Regarding the use of the edible emulsifier involved in the production of this edible emulsion ink, care must be taken in its selection, as in the case of producing ordinary emulsions. In other words, if the continuous phase component is water, it is necessary to use an edible emulsifier with an HLB of at least 7 or higher, and conversely, if the continuous phase component is edible oil or fat, the edible emulsifier must have an HLB of at least 7.
It is necessary to use one with an HLB of at least 7 or less. Further, the water-soluble substance having an emulsifying effect as described above is used when the continuous phase is water. The amount of the edible emulsifier to be added is 0.1% by weight or more based on the amount of ink, and the commonly used range is preferably from 0.5% to 80% by weight. The proportion of the dispersed phase in the edible emulsion ink of the present invention can be changed as appropriate depending on the type of continuous phase, the type and amount of food coloring agents and food additives, and the printing method. In this case, the dispersed phase is preferably 10% to 70% by weight based on the total amount of ink. If the dispersed phase accounts for 70% by weight of the total amount of ink, the emulsion tends to become unstable, and if it accounts for 10% by weight or less, the excellent ink suitability characteristic of emulsion inks becomes difficult to exhibit. The edible emulsion ink according to the present invention has preferable ink suitability, especially for screen printing, compared to conventional edible inks. 2 Food colorants can be used whether they are water-soluble or oil-soluble. 3. By changing the composition ratio of the continuous phase and the dispersed phase, it can be applied to other printing methods besides the screen printing method. 4. The continuous phase of the emulsion ink can be changed depending on the surface properties of the food to be printed. It has excellent features such as, and can be applied to many foods, making it possible to provide a wide variety of foods that bring colorful tastes to your diet. Foods to which the edible emulsion ink of the present invention can be applied include all printable foods such as chewing gum, chocolate, biscuits, wafers, crackers, rice crackers, porridge, kamaboko, and candy. Examples will be described below. Example 1 Water 15g Gardenia pigment 35g Sugar Ester S-1670 (HLB=16) (manufactured by Ryoto Co., Ltd., the same applies to the following examples)
1g Salad oil 49g 100g Gardenia pigment was dissolved in water as an aqueous phase, and sugar ester was added to partially dissolve the dispersion. Salad oil was gradually added to the aqueous phase while stirring it with a homogenizer to obtain an O/W type emulsion ink. The viscosity was approximately 9000 centipoise at 25°C.
(Using a B-type viscometer, the same applies to the following examples)
Using this edible ink, a pattern was screen printed on the surface of the biscuit dough. The results are shown in Table 1. Example 2 Water 15g Sorbit 35g Sugar Ester S-1340 (HLB=13) 1g Food Red No. 2 0.5g Soybean oil 48.5g 100g O// A W-type emulsion ink was obtained. The viscosity was approximately 12,000 centipoise at 25°C. This edible ink was used to screen print a pattern on the surface of the biscuit dough. Table 1 shows the results.
Shown below. Comparative Example 1 Water 97.5g Food Red No. 3 0.5g Sodium Alginate 2g 100g Water was gradually added to sodium alginate and dissolved uniformly with thorough stirring, and then Food Red No. 3 was added to obtain a water-based screen ink. Viscosity is 25℃
It was about 8000 centipoise. Using this edible ink, a pattern was screen printed on the surface of the biscuit dough. The results are shown in Table 1. Comparative Example 2 Refined palm oil 40g Salad oil 30g Paprika pigment 30g 100g The above three components were heated to 60°C and stirred until they were sufficiently compatible to obtain an oil-based screen ink. twenty five
The viscosity at °C was approximately 12,000 centipoise.
Using this edible ink, a pattern was screen printed on the surface of the biscuit dough. The results are shown in Table 1. Using each of the edible inks obtained in Example 1, Example 2, Comparative Example 1, and Comparative Example 2, a pattern was screen printed on the surface of biscuit dough containing wheat flour, granulated sugar, and butter as the main ingredients, and the ink was The suitability of the ink was compared in terms of stiffness, ink passing through the screen, and ink adhesion, and the results are listed in Table 1.

[Table] Example 3 Salad oil 60g β-carotene 0.5g Aratsucel 83 (HLB=3.7) (manufactured by Kao Atlas Co., Ltd.) 2g Water 30g Sorbitto 7.5g 100g β-carotene and Aratsucel 83 were dissolved in salad oil as an oil phase. While stirring the oil phase using a homogenizer, water in which sorbitol was dissolved was added dropwise to obtain a W/O emulsion ink. The viscosity was approximately 8300 centipoise at 25°C. When a pattern was screen printed on the surface of a white wafer using the above edible ink, it was possible to print while maintaining the condition of the wafer surface of the printed portion to the same degree as before printing. Example 4 Water 15g Sorbit 29g Caramel color 35g Sugar ester S-940 (HLB=9) 1g Refined palm oil 20g 100g As an aqueous phase, sorbit and caramel color were dissolved, sugar ester was added, and the mixture was heated to 50°C.
While stirring the aqueous phase using a homogenizer, purified palm oil heated and melted at 50° C. was added dropwise to the aqueous phase to obtain an O/W type emulsion ink. 25℃
The viscosity was 2000 centipoise. Using this edible ink, maltotriose 1,4
When a pattern was screen printed on a water-soluble edible film made of bonds, clear prints were obtained. Example 5 Water 89g Gum arabic 1g Alcohol 3.3g Soybean lecithin 0.7g Red No. 3 0.5g Salad oil 5.5g 100g Alcohol, gum arabic, soybean lecithin and Red No. 3 were dissolved in water as an aqueous phase. While stirring the aqueous phase using a homogenizer, salad oil was added thereto to obtain an O/W type emulsion ink. The viscosity was approximately 200 centipoise at 25°C.
When this edible squid was used to flexographically print a pattern on the surface of processed cheese, clear printed matter was obtained.

Claims (1)

[Claims] 1. Edible emulsion ink made by emulsifying water, food coloring, edible oil, and other edible additives as necessary using an edible emulsifier.