JPH057461A - Red dessert coloring method - Google Patents

Abstract

(57) [Summary] [Purpose] A frozen dessert is colored bright bright red with excellent light resistance by using a pigment extracted from Western red cane. [Structure] Pigment and alum obtained by subjecting a pigment extracted with water or hydrous alcohol from one or more of western red radish root, tissue culture cell of western madder or hairy root culture of western madder to hydrolysis, A method of coloring a frozen dessert in a red color with a red pigment composition comprising organic acid salts and carbonates. [Effect] The colored frozen dessert has a bright bright red color with excellent light resistance.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to food products. The purpose is to color ice cream, sorbet, lacto ice, frozen desserts, and other frozen desserts in a bright bright red color industrially.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for natural pigments as food pigments. Known pigments for coloring frozen desserts in red include quinone pigments such as cochineal pigments and lac pigments, anthocyanin pigments such as red cabbage, grape pigments and berry pigments, gardenia red pigments, red malt pigments and beet pigments. Has been. However, these pigments have a major drawback when used for coloring frozen desserts. That is, the anthocyanin dye turns purple when the pH is neutral to weakly alkaline and cannot be used as red. Red malt dye is inferior in light resistance, and beet dye is inferior in heat resistance, so that the fading of the dye cannot be used remarkably. Gardenia red pigment has a purplish hue and it is difficult to color it in bright bright red.

[0003]

Here, it is a problem to be solved by a person skilled in the art to create a method for coloring a frozen dessert in a bright bright red color having excellent light resistance. This invention is one answer to this problem. The present invention will be described in detail below. The present invention, when coloring a frozen dessert in red,
Pigments, alums, and organic acid salts obtained by hydrolyzing pigments extracted from water or hydroalcoholic alcohol from one or more of Western radix root, tissue culture cell of Western madder or hairy root culture of Western madder The present invention uses a uniform red dye composition composed of carbonates, and this is a feature of the present invention.

[0004]

The method for preparing the red pigment composition according to the present invention comprises water or hydrous alcohol from one or more of Western red radish root, tissue culture cell of Western madder or hairy root culture of Western madder. 3 to 4 parts of alum, 7 to 9 parts of organic acid salts, 1 to 1 part of carbonates per 1 part of pigment which is extracted, hydrolyzed, dried and pulverized to powder.
It is a mixture of 3 parts uniformly.

[0005] For example, the powdered pigment here means extraction of anthraquinone pigment from water or water-containing alcohol from one or more of Western madder root, tissue culture cell of Western madder or hairy root culture of Western madder. However, it is converted into a pigment that is easy to form an aluminum complex salt by a hydrolysis treatment using at least one of an enzyme, a microorganism, an acid or an alkali. Alum refers to burned ammonium alum, ammonium alum, burnt alum, alum, and other alums. Organic acid salts refer to sodium or potassium such as tartaric acid, citric acid, malic acid, succinic acid and fumaric acid. Carbonates refer to sodium hydrogen carbonate, sodium carbonate, potassium carbonate, calcium carbonate, and other carbonates. A representative method for preparing a red dye composition has already been filed by the applicant of the present invention on March 1, 1991 (Japanese Patent Application No. 3-611).
88).

Next, the process of coloring frozen desserts will be described. Milk, cream, condensed milk, powdered milk, sugars, fruits, bean paste, etc. are used as main raw materials, and acids, emulsifiers, stabilizers, flavors, etc. are added to prepare a frozen dessert liquid mixture. A dye solution prepared by dissolving 1 part of the red dye composition of the present invention in 2 to 9 parts of warm water is added to and mixed with the mixed solution, sterilized, cooled, and frozen to fill a container. This is cooled at 0 ° C. or below and frozen to obtain the finished product. The frozen desserts mentioned here include, for example, ice cream, ice milk, lacto ice, and ice desserts. here,
This invention finishes its purpose. According to the invention,
Frozen dessert can be colored bright bright red with excellent light resistance. This will be described using the following example.

[0007]

【Example】

Example 1 2000 g of 70% alcohol per 100 g of Western red radish root
Was added, and the mixture was extracted at 80 ° C. for 10 hours, filtered, and filtrate 1
500 ml was obtained. To this filtrate, 10 g of Cokulase SS manufactured by Sankyo Co., Ltd. was added as an enzyme, reacted at 35 ° C. for 36 hours, hydrolyzed, dried and pulverized to obtain 11 g of a powdery pigment. A red pigment composition A was prepared by uniformly mixing 25 g of ammonium alum, 50 g of sodium malate and 18 g of sodium carbonate (anhydrous) with 7 g of the obtained powder pigment. 0.1 g of this red dye composition A dissolved in 90 g of warm water was added to an ice cream mix solution according to the following formulation and mixed, followed by sterilization.
After cooling, freezing was performed, and an overrun of 90% was taken out and filled in a cup and frozen to obtain an ice cream. Similarly, the cochineal dye composition, the lac dye composition, and the beet dye were individually irradiated with ice cream prepared to have almost the same concentration feeling at −5 ° C. under a fluorescent lamp of 3000 lux for 3 days. Then, the light resistance was visually compared, and the results are shown in Table 1. (Formulation of ice cream mix liquid) Full-fat sweetened condensed milk 12.25 g Unsalted butter 7.0 g Fresh cream 4.0 g Non-fat dry milk 5.0 g Sugar 4.0 g Stabilizer 0.7 g Salt 0.3 g Food flavor 0.1 g Red Dye solution of Dye composition A 0.1 ml Make up to 100 ml with water.

[0008]

[Table 1] (Explanation) Hue: The hue of the colored ice cream was observed with the naked eye. Light resistance: Fluorescent lamp (3000 lux) irradiation was performed at −5 ° C. for 3 days. The residual rate (%) of the pigment is shown by visual comparison. Results The hue of the ice cream prepared using the red dye composition A exhibits a bright bright red color, and is almost 3 days longer than that of the cochineal dye composition, the rack dye composition and the beet dye even when irradiated with a fluorescent lamp. There was no change in hue, and it was very excellent in light resistance.

Example 2 7 g of the pigment of the powder obtained in Example 1 was added to baked alum 21.
g, L-sodium tartrate 60 g, and sodium carbonate (anhydrous) 12 g were uniformly mixed to prepare a red dye composition B. 20 g of this red dye composition B was dissolved in 80 g of warm water, and 0.1 ml was added to and mixed with a shaved ice syrup solution having the following formulation, followed by freezing to prepare shaved ice. Similarly, the cochineal dye composition, the rack dye composition, and the beet dye were individually and individually prepared with shaved ice in accordance with the same sense of concentration at −5 ° C. under a fluorescent lamp of 3000 lux for 3 days,
Irradiation was performed and the light resistance was visually compared. (Formulation of shaved ice syrup solution) Liquid sugar 65 g Sugar 3 g Citric acid (crystal) 0.25 g Carrageenan 0.3 g Salt 0.15 g Red dye composition B dye solution 0.1 ml Make up the total volume to 100 ml with water. Results The shaved ice colored using the red dye composition B exhibited a bright bright red color, and was extremely excellent in light resistance as compared with the cochineal dye composition, the rack dye product and the beet dye.

Example 3 Cultured cells derived from Western red radish were cultured in a medium containing plant hormones and sucrose, and the resulting dried cultured cells 100 were obtained.
2000 g of 70% alcohol was added to g, 80 ° C, 1
Extract for 0 hours, filter and add 8000 ml of water. 20 g of Cokulase SS manufactured by Sankyo Co., Ltd. was added to the thus obtained extract, and the mixture was hydrolyzed with an enzyme at 35 ° C. for 36 hours, filtered, dried and pulverized to obtain 11 g of a powdery pigment. A red dye composition C was prepared by uniformly mixing 26 g of alum, 63 g of sodium citrate, and 20 g of anhydrous sodium carbonate with 7 g of the powder dye. 0.1 m of pigment liquid prepared by dissolving 10 g of this red pigment composition C in 90 g of warm water
1 was added to and mixed with an ice candy mix solution having the following formulation, and then immediately packed into an ice tube, and the ice tube was immersed in a calcium chloride solution at -40 ° C and frozen to prepare ice candy. Similarly, the cochineal dye composition, the lac dye composition, and the beet dye were individually irradiated with ice candy prepared according to the almost same sense of density under a fluorescent lamp of 3000 lux for 3 days to obtain light resistance. Were compared. (Formulation of ice candy mix liquid) Sugar 24 g Guar gum 0.45 g Salt 0.02 g Strawberry flavor 0.2 g Red dye composition C dye liquid 0.1 ml Make up the total amount to 100 ml with water. Results The ice candy colored using the red dye composition C exhibited a bright bright red color, and was extremely excellent in light resistance as compared with the cochineal dye composition, the rack dye composition and the beet dye.

Claims (1)

What is claimed is: 1. A pigment extracted with water or hydrous alcohol from one or more of Western radix root, tissue culture cell of Western madder or hairy root culture of Western madder is hydrolyzed,
A method for coloring frozen desserts, which comprises coloring a frozen dessert with a uniform red pigment composition comprising the obtained pigment and alums, organic acid salts and carbonates.