JPS623765A - Red-purplish red powdery food - Google Patents
Red-purplish red powdery foodInfo
- Publication number
- JPS623765A JPS623765A JP60145136A JP14513685A JPS623765A JP S623765 A JPS623765 A JP S623765A JP 60145136 A JP60145136 A JP 60145136A JP 14513685 A JP14513685 A JP 14513685A JP S623765 A JPS623765 A JP S623765A
- Authority
- JP
- Japan
- Prior art keywords
- red
- powder
- powdery food
- purplish
- purple
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 13
- 244000178937 Brassica oleracea var. capitata Species 0.000 claims abstract description 13
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Diphosphoinositol tetrakisphosphate Chemical compound OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims abstract description 13
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000005562 fading Methods 0.000 claims abstract description 7
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 claims abstract description 6
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 claims abstract description 6
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 claims abstract description 6
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 claims abstract description 6
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000005493 rutin Nutrition 0.000 claims abstract description 6
- 229960004555 rutoside Drugs 0.000 claims abstract description 6
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims abstract description 5
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 claims abstract description 4
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 claims abstract description 4
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000002949 phytic acid Nutrition 0.000 claims abstract description 4
- 239000000467 phytic acid Substances 0.000 claims abstract description 4
- 229940068041 phytic acid Drugs 0.000 claims abstract description 4
- 235000005875 quercetin Nutrition 0.000 claims abstract description 4
- 229960001285 quercetin Drugs 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims abstract description 4
- 239000007864 aqueous solution Substances 0.000 claims abstract description 3
- 239000000049 pigment Substances 0.000 claims description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000004040 coloring Methods 0.000 abstract description 5
- 239000000975 dye Substances 0.000 abstract description 4
- 230000001476 alcoholic effect Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000013078 crystal Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000482268 Zea mays subsp. mays Species 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 239000001057 purple pigment Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の分野〕
この発明は、粉末食品類に係るものである。ここに、粉
末食品とは、粉末清涼飲料、粉末果汁飲料などの粉末品
と粉末品を成形又は表面に付着させる食品、例えば、角
砂糖、でんぶ、ポテトチップ、ポツプコーン、ラムネ菓
子その他の粉末にあらかじめ着色したものを、その表面
にまぶすことによって、着色可能なものをも含む。[Detailed Description of the Invention] [Industrial Field] This invention relates to powdered foods. Powdered foods here refer to powdered soft drinks, powdered fruit juice drinks, and other powdered foods that are molded or adhered to the surface, such as sugar cubes, starch, potato chips, popcorn, ramune sweets, and other powders that are pre-colored. It also includes those that can be colored by sprinkling them on the surface.
粉末食品類を、赤ないし赤紫色に着色することは、公知
である。It is known to color powdered foods red to magenta.
着色用の色素としては、ブドウ果皮、紫トウモロコシそ
の他からのものが多く使われている。しかして、安定な
すなわち熱、光、Ｉ）Ｈに対して安定な色素を用いた粉
末食品類は、いまだ知られていない。Pigments for coloring are often derived from grape skins, purple corn, and others. However, powdered foods using dyes that are stable, that is, stable against heat, light, and I)H, are not yet known.
この発明は、安定な赤ないし赤紫色着色粉末食品類を得
ようとするものでちゃ、その目的を達したものである。This invention has achieved its purpose, which is to obtain stable red to reddish-purple colored powder foods.
以下に、この発明の詳細な説明する。The present invention will be explained in detail below.
採用する赤ないし赤紫色に着色するだめの色素は、アン
ドシアニン系に属する赤キャベツ色素である。その粉末
あるいは水ないし、アルコ−）ｖ溶液が採用される。The red to reddish-purple pigment used is red cabbage pigment, which belongs to the andocyanin family. Its powder or water or alcoholic solution is employed.
この色素は、アントシアニン系の他の揮の色素、例えば
、ブドウ果皮色素、紫トウモロコシ色素て比べて退色度
が小さくより安定である。これが、この発明の特徴の一
つである。This pigment has less fading and is more stable than other anthocyanin-based volatile pigments, such as grape skin pigments and purple corn pigments. This is one of the features of this invention.
赤キャベツ色素を用いて、粉末食品類を着色するには、
原材料の一部又は全部を赤キャベツ色素の粉末あるいは
アルコールないし、水溶液を添加混合、必要に応じて乾
燥後粉砕し、原材料が所望に赤ないし、赤紫色に呈色し
た時点で、赤ないし赤紫色粉末食品類とすればよい。こ
こに、この発明は、その目的を達しおえる。To color powdered foods using red cabbage pigment,
Mix some or all of the raw materials with red cabbage pigment powder, alcohol, or an aqueous solution, dry if necessary, and crush. When the raw materials turn into the desired red or reddish-purple color, it becomes red or reddish-purple. Powdered foods may be used. Here, the invention achieves its purpose.
赤キャベツ色素は、熱、あるいは光あるいは■の変動に
だいし、比較的安定であるが、なお更にその安定度を高
めるためには、次の方法を採用すればよい。Red cabbage pigment is relatively stable against fluctuations in heat, light, or light, but in order to further increase its stability, the following method may be adopted.
詳しくは、特定の退色防止剤を添加することがより有効
である。ルチン及び又は、ケルセチンとフィチン及び又
はフィチン酸との併使用である。Specifically, it is more effective to add a specific anti-fading agent. It is a combination use of rutin and/or quercetin and phytin and/or phytic acid.
その使用量は、ルチン及び又は、ケルセチンの濃度が約
６００ ｐｐｍ以下量、フィチン及び又はフィチン酸の
ｉｔ度が、約１００ ｐｐｍ以下量でよい。しかして、
この際着色色素液又は粉末系は、そのｐ）（が酸性側に
なければならない。このようにすると、赤キャベツ色素
の退色性は著しく、阻止される。The amount used may be such that the concentration of rutin and/or quercetin is about 600 ppm or less, and the amount of phytin and/or phytic acid is about 100 ppm or less. However,
In this case, the colored pigment liquid or powder system must be on the acidic side. In this way, the discoloration of the red cabbage pigment is significantly inhibited.
これが、この発明の特徴である。This is a feature of this invention.
この発明によって得た赤色ないし、赤紫色は、次の特徴
を持っている。The red or reddish-purple color obtained by this invention has the following characteristics.
■発色が良い。 ■粉末食品類のにおい味はほとんど阻
害されない。 ■退色が極めて少ない。■Good coloring. ■The smell and taste of powdered foods are hardly inhibited. ■Extremely little fading.
以下に実験例を用いて、更に詳しく説明する。This will be explained in more detail below using experimental examples.
上記実験は、供試物溶液を酸性にするため、添加したク
エン酸２？、赤キャベツ色素０．５ Ｆ （色価Ｅ１？
二＝６０ ｐＨ３，０緩衝液）ビタミンＧ Ｏ，２５
？を水（２０°Ｃ）で全量を１４としだ物。ただし退色
剤無添加のものは、クエン酸、ビタミンＣをも含有して
いない。In the above experiment, citric acid was added to make the sample solution acidic. , red cabbage pigment 0.5 F (color value E1?
2 = 60 pH 3,0 buffer) Vitamin G O, 25
? Add water (20°C) to make the total volume 14. However, products without fading agents do not contain citric acid or vitamin C.
説明 ア、耐光性
紫外線カーボンアーク耐光試験機使用（スガ身試験機製
型式ＦＡ−２）
波長領域；紫外部（主波長３８０ ｎｍ）試料面エネル
ギー； ３８３ ｍＷ 、 ｒｔｒｍ／（２１ｊ照射時
間；５時間
温 度；４０’ｃ
イ、耐熱性
２０’Ｃ２０’Ｃ１力月間
３８°Ｃ３８°Ｃｌ力月間
８０°０ ８０°０ ３時間
実施例１
砂糖５００？に、水１５ｒ、赤キャベツ色素１０％
Ｃ色価（Ｅ ）＝８０）５５’、フィチン酸溶液ｍ
（含量５０％）２？、ルチン溶液（含量１０％）５ｙ′
を混入する。６０°Ｃで１時間乾燥し、粉砕後砂糖４４
０？、クエン酸（結晶）３０？、粉末香料（ストロベリ
ー）２０？を加え混合することにより、鮮明な紫赤色の
粉末ストロベリー飲料が得られた。氷晶を南向きの窓際
に１０日間放置した所、退色はわずかであった。Description A. Light resistance Ultraviolet carbon arc light resistance tester used (Model FA-2 manufactured by Sugami Test Instruments) Wavelength range: Ultraviolet (main wavelength 380 nm) Sample surface energy: 383 mW, rtrm/(21j Irradiation time: 5 hours temperature) degree; 40'c A, heat resistance 20'C20'C1 power month 38°C38°Cl power month 80°0 80°0 3 hours Example 1 Sugar 500?, water 15r, red cabbage pigment 10% C color value (E) = 80) 55', phytic acid solution m (content 50%) 2? , Rutin solution (content 10%) 5y'
Mix in. After drying at 60°C for 1 hour and crushing, sugar 44
0? , citric acid (crystal) 30? , powder flavor (strawberry) 20? By adding and mixing, a clear purple-red powdered strawberry beverage was obtained. When ice crystals were left on a south-facing window for 10 days, there was only slight discoloration.
実施例２
ルチン粉末（含量４・％）１０？、フィチン酸粉末（含
量５０％）５１、粉末赤キャベツ色素〔色価（Ｅ１？二
）＝１６０）ＩＰに水５０？を加え、よく混合し、粉糖
７０Ｃ１’、コンスターチ３００？、重ソウ３？、クエ
ン酸（結晶）１５？、酒石酸８１によく練合し、顆粒状
とし、乾燥することにより、鮮明な赤色のストロベリー
ラムネ菓子を得だ。水晶を南向きの窓際に１０日放置し
た力よ、退色はほとんど認められな力・つだ。Example 2 Rutin powder (content 4%) 10? , phytic acid powder (content 50%) 51, powdered red cabbage pigment [color value (E1?2) = 160) IP and water 50? Add, mix well, powdered sugar 70C1', cornstarch 300? , Jusou 3? , citric acid (crystal) 15? By thoroughly kneading it with tartaric acid 81, making it into granules, and drying, a bright red strawberry ramune confectionery was obtained. The power of leaving a crystal by a south-facing window for 10 days is such that the color fading is almost unnoticeable.
特許出願人 三栄化学工業株式会社 手続補正書（方式） ％式％ １、事件の表示 昭和６０年特許願第１４５１３６号 ２、発明の名称 赤色ないし赤紫色粉末食品類 ３、補正をする者 事件との関係 特許出願人Patent applicant: Sanei Chemical Industry Co., Ltd. Procedural amendment (formality) %formula% 1.Display of the incident 1985 Patent Application No. 145136 2. Name of the invention Red or reddish-purple powder foods 3. Person who makes corrections Relationship to the incident: Patent applicant
Claims (2)
とする赤紫色粉末食品類。(1) Red-purple powder foods characterized by being colored with red cabbage pigment.
又は水溶液に、粉末食品の原材料を作るに当り、粉末混
合時、又は溶液にルチン及び又はケルセチンと、フィチ
ン及び又はフィチン酸とを添加することを特徴とする。 赤ないし赤紫色粉末食品類の退色防止法。(2) A feature of adding rutin and/or quercetin and phytin and/or phytic acid to red cabbage pigment powder or alcohol and/or aqueous solution when mixing the powder or to the solution when preparing raw materials for powdered foods. shall be. Method for preventing fading of red or reddish-purple powdered foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60145136A JPS623765A (en) | 1985-07-01 | 1985-07-01 | Red-purplish red powdery food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60145136A JPS623765A (en) | 1985-07-01 | 1985-07-01 | Red-purplish red powdery food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS623765A true JPS623765A (en) | 1987-01-09 |
Family
ID=15378240
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60145136A Pending JPS623765A (en) | 1985-07-01 | 1985-07-01 | Red-purplish red powdery food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS623765A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009112270A (en) * | 2007-11-08 | 2009-05-28 | National Agriculture & Food Research Organization | Purple colored potato-containing food and drink and method for producing the same |
-
1985
- 1985-07-01 JP JP60145136A patent/JPS623765A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009112270A (en) * | 2007-11-08 | 2009-05-28 | National Agriculture & Food Research Organization | Purple colored potato-containing food and drink and method for producing the same |
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