JPH0147133B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing red-colored confectionery and soft drinks. Confectionery has a wide market as food, and various colors are applied to it to increase appetite or improve aesthetic appearance. In addition, soft drinks are refreshing beverages that are used as recreational drinks to quench thirst and recover from fatigue, but they are also pleasing to the eye.
Coloring is used to stimulate the appetite.

However, the use of chemically synthesized food colorants is severely restricted due to their effects on the human body, and there is a tendency to dislike foods colored with these colorants. Therefore, there is a trend toward using natural pigments in food production, but natural pigments, especially red pigments, that have a color tone that is compatible with foods and are compatible with raw materials for processed foods have not been found.

Therefore, the present inventors conducted various research on natural products that can be used in processed foods to give a good finished color and have no effect on the human body, and found that rice has a reddish pigment layer. When we focused on red pigments and used this pigment layer for coloring, we discovered that confectionery and soft drinks could be colored with extremely excellent red tones, and completed the present invention.

The present invention provides confectionery and soft drinks colored in a reddish tone by blending the red pigment of rice having a red pigment layer or the part containing this into confectionery and soft drink raw materials. This is a way to obtain

Confectioneries that can be applied to the present invention include mochi sweets,
Japanese sweets such as red bean paste, amanatto, yokan, fresh sweets, steamed sweets, tempura-yaki dishes, pan-yaki dishes, candies, dried sweets, rakugan-rui, okoshi (rice cakes), steamed sweets, rice crackers, kakemono, dagashi, candied sweets, biscuits, chiyokolate, yellowtail, etc. Examples include Western sweets such as chewing gum and Western sweets, and frozen desserts such as ice cream and sherbets. Furthermore, examples of soft drinks that can be applied to the present invention include carbonated drinks, fruit drinks, and milk drinks.

The rice having a reddish pigment layer used in the present invention belongs to the genus Oryzae, and the cultivated species is mainly Oryzae sativa, and the wild species is O. sativa. var.
spontanea) or Oryzae perennis (O.
perennis). Rice having these reddish pigment layers is mainly cultivated in Asia, Australia, and Africa. Particularly in Japan, it is cultivated as Mamesu Shrine rice on Iki and Tsushima Islands, and Homan Shrine rice on Tanegashima Island. [So-called red rice (hereinafter abbreviated as red rice)] This rice contains a unique reddish-brown grain in its seed coat.

In order to use this rice in the present invention, the rice grains of red rice are used as they are as flour, or the seed coat part of red rice that contains the red pigment is separated and used as bran flour, or the red rice seed coat is used. It is used either by extracting the red color pigment from the red pigment or by using it. Depending on the type of confectionery, pigments such as chiyoko color, carminic acid, and beetroot are used together or alone, and depending on the type of soft drink, pigments such as turmeric, annatt, chlorophyll, and caramel are used. Use in combination or alone.

In the Japanese sweets manufactured according to the present invention,
In the case of confectionery in which raw materials are kneaded or kneaded, red pigment is added to the raw materials, or in other cases, it is applied to the outer skin, or the epidermis is soaked in a red pigment solution. or color it.
The same applies to Western confectionery, especially when stabilizers and the like are used, they can be blended together with these. Frozen desserts produced according to the present invention include ice cream, sherbet, ice candy, etc. For example, in ice cream, condensed milk,
General ice cream is manufactured by stirring and mixing cream, skim milk powder, milk, sugar, and stabilizers, heat sterilization, pressurizes the mixture in a homogenizer, rapidly cools it, ages it overnight, and freezes it in the freezer. During production, red rice powder, seed coat powder, or various red pigments of red rice are added together with stabilizers and the like.
In addition, shear bet is manufactured by dissolving and mixing milk, sugar, starch syrup, emulsifier, etc., homogenizing it, heating and sterilizing it, cooling it, aging it, adding acid and juice, and stirring well. In general production, the red rice powder, seed coat powder, or various red ingredients of red rice are added together with an emulsifier and the like.

Furthermore, the soft drinks produced according to the present invention are carbonated drinks, fruit drinks, and dairy drinks, but
For carbonated drinks, red rice can be used as it is, powdered, or seed coat powder can be soaked in water, which is the raw material, and then filtered.
Extracted with alcohol or the like may be added.

The same applies to fruit drinks and dairy drinks, but
In these cases, emulsifiers, stabilizers, fragrances, and modifiers are often added, and they can also be added after being dissolved in these.

In the present invention, red rice powder, red rice seed coat powder, or red rice red pigment can be appropriately selected and used depending on the type of product, manufacturing method, and manufacturing equipment. Further, in some cases, these may be used in combination.

In order to collect the seed coat of red rice, it is preferable to peel and separate the seed coat of red rice using a rice milling machine or the like and then collect the seed coat. In addition, red pigments from red rice can be easily extracted by soaking red rice or powdered red rice seed coat in an organic solvent, such as an alcohol such as ethanol, water, or a slightly acidic or slightly alkaline aqueous solution. The extract can be used as it is, appropriately concentrated, or dried. This red pigment is said to be an anthocyanic substance or a diphenol or polyphenol compound in the O- or P- position, but its true nature has not yet been confirmed. (Nissakuki Japan Jour. Crop Sa, 42, (separate issue 1) 1973) In the present invention, the amount added to the red rice flour, seed coat powder, or pigment liquid added to the raw materials is determined by the type of confectionery and the coloring. Although it varies depending on the degree of coloring, rice grain powder, seed coat powder, and pigment liquid, this pigment is non-toxic and can be added as appropriate depending on the degree of coloring.

However, when this pigment is oxidized, its color tone may increase or it may fade and become more orange than red, or even yellow, so it is desirable to use an antioxidant such as ascorbic acid or vitamin E in combination.

Next, examples of the present invention will be given.

Example 1 Boil 1.44 kg of regular azuki beans with double the amount of water. When it boils, add cold water to bring the temperature to 40℃, then heat it again to a boil, then pour it into a basket and drain the liquid. Return to the pot, add water, change the water twice, bring to a boil, then pour into a basket and submerge in water. Pass this through a fine sieve and transfer to water to settle. Change the water three times, put it in a cotton bag, and squeeze it hard to make fresh bean paste. Sugar (white sugar) 1Kg
Boil 700g of starch syrup and 100g of red rice powder with a small amount of Chiyoko color, carminic acid, and a small amount of water, sieve to remove large solids, add half of the raw bean paste mentioned above, and heat. When the mixture is well boiled down, add the remaining half of the mixture and knead while heating to obtain a bean paste with good color and gloss. By molding this bean paste and then dehydrating it, you can obtain good-quality kaichiyushiruko.

Example 2 350g white sugar, 50g starch syrup, 20g potato starch, and 20g red rice
Mix well the powdered product with an appropriate amount of water, add 150g of minced powder and 150g of radish powder, mix well to make it sticky, press the potato starch firmly into two molds, remove from the mold and place on a rack. If you line them up and dry them over a simmering flame, you can get beautiful red rakugan.

Example 3 Agar soaked in water overnight in a steam kettle with a stirrer
Add 20g and heat to dissolve, 350g sugar, and 560g starch syrup.
When the temperature reaches 80℃, add starch milk made by dissolving 70g of starch in water little by little, and boil it to about 105℃. Pour into a starch mold, dry in a drying room at about 70°C for two days and nights, and then sieve the center. Place the center in a rotary pot, rotate it and add 500g of sugar.
150g of spices and red rice powder in 700g of starch syrup and 300c.c. of water
Dissolve in the aqueous solution that has been soaked day and night, sprinkle this on the center of the rotary pot, and when it is evenly moistened, sprinkle a small amount of powdered sugar to make it adhere. Repeat this process until you have a batter of appropriate thickness, then hang it up to dry and you will get beautiful red jelly beans.

Example 4 100 g of wheat flour, 10 g of starch, 30 g of sugar, 5 g of condensed milk, 3 g of butter, 8 g of toning oil, 4 g of starch syrup, 0.3 g of salt, 2 g of baking soda, 0.5 g of potassium bitartrate, and 100 c.c. of water.
Add the ingredients and mix with a mixer to make a dough. After being folded many times using a dough brake, it is passed through a roll to form a sheet of a certain thickness, punched out using an engraving machine, and transferred to a rolling board. Place the expanded plate in the oven and heat it to about 220℃~300℃.
Heat for 10 minutes to obtain hard biscuits. sugar separately
Make a paste by thoroughly mixing red color pigment obtained from 60g of edible solid oil and fat and 20g of red rice with a small amount of flavor, and sandwich it between the two hard biscuits mentioned above to an appropriate thickness, and make a red color. You can get a cream sandwich.

Example 5 40% cream 7Kg, whole fat sweetened condensed milk 20Kg, whole milk 64
, skim milk powder 2Kg, sugar 6Kg, xanthan gum
Extract 100 g of monoglyceride, 300 g of monoglyceride, and 30 g of red rice powder with 100 c.c. of water for 6 hours, then add the concentrated aqueous solution to 20 c.c. and 50 mg of sodium ascorbate to a mixing tank, stir and mix to make a mix. The milk powder is completely dissolved in the warmed milk. The xanthan gum is pre-mixed with the sugar, heated to 80°C and stirred into a portion of the milk. Monoglycerides are also dissolved therein. When everything is thoroughly mixed, it is sterilized by heating at 70°C for 30 minutes in a sterilizer, passed through a homogenizer at a pressure of 3000 b/m ² , followed by rapid cooling and aging at 3-4°C for 24 hours. Then put it in the freezer while stirring.
When cooled to 5 to -2°C, a beautiful pink ice cream can be obtained.

Example 6 Milk 40, sugar 6Kg, starch syrup 15Kg, pectin
400 g of monoglyceride, 150 g of red rice seed coat powder, and 35 g of water are dissolved and mixed in a mixing tank, homogenized, and sterilized at 75°C for 20 minutes. Dissolve the monoglyceride and pectin in advance by turning some of the water into boiling water. After sterilization, cool and age at 5℃ for 24 hours, add apple juice 3 in which 150g of citric acid has been dissolved, stir thoroughly (PH3.2-3.8), and freeze in a freezer.
You can get beautiful pale pink apple sherbet.

Example 7 Tap water is heated at 95° C. for 20 minutes, 1 g of red rice seed coat powder is immersed in the water, and the water is allowed to cool naturally. If this is filtered through sand and gravel to remove the seed coat powder lees and at the same time the crawl is removed, a thin reddish raw water can be obtained. Separately, sugar syrup 10 (Baume 30 degrees), citric acid solution (40%) 185 c.c., various fruit essences 30 c.c. and caramel (specific gravity
1.24) Prepare a mixed solution of 110 g, put 50 c.c. into a thoroughly washed 360 c.c. bottle, cool the raw water obtained earlier to 7-8℃, and connect it to a carbon dioxide gas cylinder. By filling the bottle with carbonated water from the water filling machine to the mouth and immediately capping it, you can obtain cider with a stronger reddish tinge than ordinary cider.

Example 8 Add a small amount of water to 2.2 kg of sugar, stir and heat to dissolve, adjust syrup, and make 1/5 concentrated orange juice.
400g, citric acid 68g, 10% orange emulsion flavor 15c.c.
Add 1 g of pigment (equal amounts of tartrazine and sunset yellow) and mix with stirring. Separately, 2g of red rice powder is added to each tap water, left to stand for several hours, filtered through sand and gravel, and the reddish water from which powdered lees and chlorine are removed is mixed and stirred with the above mixture. This mixed juice is sent to a flash pasteurizer, kept at 93-95℃ for a few seconds, then rapidly cooled to 80℃, sent to a filling machine, filled into bottles that have been previously washed and sterilized, and immediately capped with a sterilized crown, resulting in a beautiful orange color. Get the use.

Example 9 Add 10g of red rice powder to the skim milk from 1 and heat at 85℃.
Heat for 20 minutes, cool to 40°C and filter through paper to obtain a pale reddish liquid. Add equal amounts of lactic acid and citric acid solution (40%) 40c.c. and 1.8Kg of sugar to this and add 80
℃ and stir vigorously to homogenize once the sugar has dissolved. After cooling, add an appropriate amount of flavoring and bottle it to obtain a sour milk drink with a beautiful pink to pale reddish color.

Claims (1)

[Scope of Claims] 1. Colored confectionery and soft drinks, characterized in that a red pigment of rice having a red pigment layer or a portion containing this is blended into raw materials for confectionery and soft drinks. Manufacturing method. 2. The method according to claim 1, wherein the portion containing the red pigment is rice grain powder having a red pigment layer. 3. Claim 1, wherein the part containing the red pigment is rice seed coat powder having a red pigment layer.
The method described in section. 4. The method according to claim 1, wherein the colored confectionery is a Japanese confectionery. 5. The method according to claim 1, wherein the colored confectionery is a Western confectionery. 6. The method according to claim 1, wherein the colored confectionery is a frozen confectionery.