JP2018166465A - Powdery antioxidant for powdery food - Google Patents
Powdery antioxidant for powdery food Download PDFInfo
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- JP2018166465A JP2018166465A JP2017067908A JP2017067908A JP2018166465A JP 2018166465 A JP2018166465 A JP 2018166465A JP 2017067908 A JP2017067908 A JP 2017067908A JP 2017067908 A JP2017067908 A JP 2017067908A JP 2018166465 A JP2018166465 A JP 2018166465A
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- tocopherol
- powdery
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- 239000003963 antioxidant agent Substances 0.000 title claims abstract description 45
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 claims abstract description 27
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Abstract
Description
本発明は、粉末状食品の酸化防止に関する。 The present invention relates to the prevention of oxidation of powdered foods.
従来、一味唐辛子等の粉末状食品は、開封後に酸化してしまい、使い切るまでに退色や風味劣化が起きるという問題があった。これらの粉末状食品は、天然物をそのまま粉末化したものを食品として使用している。したがって、例えば粉末状色素製剤の製造において色素抽出液に酸化防止剤をあらかじめ添加した上で粉末化する場合（特許文献１参照）のように、製造工程において酸化防止処理を施すことが難しい。ゆえに上記粉末状食品では、製造工程において十分な酸化防止処理が取られていないのが実情である。 Conventionally, powdered foods such as cinnamon chili pepper are oxidized after opening, and there is a problem that discoloration and flavor deterioration occur before they are used up. These powdered foods are obtained by pulverizing natural products as they are. Therefore, for example, in the production of a powdered pigment preparation, it is difficult to carry out an antioxidant treatment in the production process as in the case of powdering after adding an antioxidant to the pigment extract in advance (see Patent Document 1). Therefore, the powdered food is actually not sufficiently oxidized in the manufacturing process.
そこで、粉末状食品、特に製造工程において酸化防止処理を施すことが困難な粉末状食品に対する酸化防止技術が求められていた。 Therefore, there has been a demand for an antioxidant technology for powdered foods, particularly powdered foods that are difficult to be subjected to an antioxidant treatment in the production process.
本発明は、粉末状食品、特に製造工程において酸化防止処理を施すことが困難な粉末状食品に対する酸化防止剤を提供することを目的とする。 An object of this invention is to provide the antioxidant with respect to powdery foodstuffs, especially the powdery foodstuffs which are difficult to perform an antioxidant process in a manufacturing process.
本発明者は、上記課題を解決するため鋭意検討を行った結果、酸化防止剤として知られているトコフェロールを粉末化し、粉末状食品にそのまま添加したところ、それだけで該粉末状食品の酸化が防止されることを見出し、この知見に基づいて本発明をなすに至った。 As a result of diligent studies to solve the above problems, the present inventors powdered tocopherol, which is known as an antioxidant, and added it directly to powdered food, which alone prevented oxidation of the powdered food. And the present invention has been made based on this finding.
即ち、本発明は、下記（１）〜（３）からなっている。
（１）トコフェロールを含有することを特徴とする粉末状食品用粉末状酸化防止剤。
（２）上記（１）に記載の粉末状酸化防止剤を粉末状態で含有する粉末状食品。
（３）粉末状食品に対し上記（１）に記載の粉末状酸化防止剤を粉末状態で含有せしめることを特徴とする粉末状食品の酸化防止方法。
That is, this invention consists of following (1)-(3).
(1) A powdery antioxidant for powdered foods characterized by containing tocopherol.
(2) Powdered food containing the powdered antioxidant according to (1) above in a powder state.
(3) A method for preventing the oxidation of a powdered food, comprising adding the powdered antioxidant according to (1) to the powdered food in a powder state.
本発明の粉末状食品用粉末状酸化防止剤（以下「本発明に係る粉末状酸化防止剤」という）を用いることで、粉末状食品、特に製造工程において酸化防止処理を施すことが困難な粉末状食品の酸化を防止することができる。即ち、粉末状食品の酸化による退色及び風味劣化を抑制することができる。 By using the powdered antioxidant for powdered foods of the present invention (hereinafter referred to as “powdered antioxidant according to the present invention”), powdered foods, particularly powders that are difficult to be subjected to antioxidant treatment in the production process It is possible to prevent oxidation of the food. That is, discoloration and flavor deterioration due to oxidation of the powdered food can be suppressed.
本発明に係る粉末状酸化防止剤に用いられるトコフェロールとしては、例えばｄｌ−α−トコフェロール（食品添加物）、ｄ−α−トコフェロール（食品添加物）、ｄ−γ−トコフェロール（食品添加物）、ｄ−δ−トコフェロール（食品添加物）及びミックストコフェロール等が挙げられ、いずれも好ましく用いられる。 Examples of the tocopherol used in the powdered antioxidant according to the present invention include dl-α-tocopherol (food additive), d-α-tocopherol (food additive), d-γ-tocopherol (food additive), Examples thereof include d-δ-tocopherol (food additive) and mixed tocopherol, and any of them is preferably used.
ミックストコフェロールとしては、植物油が精製される過程で副生する脱臭留出物（例えば脱臭スカム、脱臭スラッジ又はホットウェル油等）から回収されるトコフェロールであれば特に制限はなく、例えば、キャノーラ油、ごま油、米ぬか油、サフラワー油、大豆油、とうもろこし油、菜種油、パーム油、ひまわり油、綿実油及び落花生油等の脱臭留出物から分離・精製して得られる、ｄ−α−、ｄ−β−、ｄ−γ−、ｄ−δ−トコフェロール及びトコフェロールの同族体であるｄ−α−、ｄ−β−、ｄ−γ−、ｄ−δ−トコトリエノール等を含む混合物が挙げられる。該混合物中の総トコフェロール含有量は３４質量％以上であるのが好ましく、５０質量％以上であるのが更に好ましい。 The mixed tocopherol is not particularly limited as long as it is a tocopherol recovered from a deodorized distillate (for example, deodorized scum, deodorized sludge or hot well oil) by-produced in the process of refining the vegetable oil. For example, canola oil, D-α-, d-β obtained by separation and purification from deodorized distillates such as sesame oil, rice bran oil, safflower oil, soybean oil, corn oil, rapeseed oil, palm oil, sunflower oil, cottonseed oil and peanut oil -, D-γ-, d-δ-tocopherol and mixtures containing tocopherol homologues d-α-, d-β-, d-γ-, d-δ-tocotrienol and the like. The total tocopherol content in the mixture is preferably 34% by mass or more, and more preferably 50% by mass or more.
商業的に製造・販売されているトコフェロールには、上記したトコフェロールに油脂を配合した製品があるが、本発明においては、このような態様のトコフェロールも支障なく用いることができる。 Commercially produced and sold tocopherols include products obtained by blending oils and fats with the above-described tocopherols. In the present invention, such tocopherols can also be used without any problem.
トコフェロールとしては、例えば、理研Ｅオイル４００（商品名；理研ビタミン社製）、理研Ｅオイル７００（商品名；理研ビタミン社製）、理研Ｅオイル６００（商品名；理研ビタミン社製）及び理研Ｅオイル８０５（商品名；理研ビタミン社製）等が商業的に製造・販売されており、本発明ではこれらを用いることができる。 Examples of tocopherols include Riken E Oil 400 (trade name; manufactured by Riken Vitamin Co., Ltd.), RIKEN E Oil 700 (trade name; manufactured by Riken Vitamin Co., Ltd.), RIKEN E Oil 600 (trade name; manufactured by Riken Vitamin Co., Ltd.), and RIKEN E. Oil 805 (trade name; manufactured by Riken Vitamin Co., Ltd.) and the like are commercially produced and sold, and these can be used in the present invention.
本発明に係る粉末状酸化防止剤を製造する方法としては、トコフェロールを含有する粉末を製造できる方法であれば特に制限はなく、例えば、（１）トコフェロール及び粉末化基材を含有する液状組成物を乾燥して粉末化する方法、（２）トコフェロール及び溶融した食用硬化油を含有する混合物を冷却して粉末化する方法、（３）トコフェロールと粉末状食品素材（例えば、澱粉等）とを混練し、トコフェロールを粉末状食品素材に吸着させる方法等が挙げられるが、中でも、（１）の方法が好ましい。 The method for producing the powdered antioxidant according to the present invention is not particularly limited as long as it is a method capable of producing a powder containing tocopherol. For example, (1) a liquid composition containing tocopherol and a powdered substrate (2) A method of cooling and pulverizing a mixture containing tocopherol and molten edible oil, (3) Kneading tocopherol and a powdered food material (eg starch) In addition, a method of adsorbing tocopherol to the powdered food material and the like can be mentioned, among which the method (1) is preferable.
上記（１）の方法としては、より具体的には、トコフェロールを、粉末化基材を含有する水相に加えて乳化することにより水中油型乳化組成物を得た後、該乳化組成物を乾燥し粉末化する方法が好ましい。 More specifically, as the method of (1) above, an oil-in-water emulsion composition is obtained by emulsifying the tocopherol in addition to the aqueous phase containing the powdered base material, and then the emulsion composition is A method of drying and pulverizing is preferred.
上記粉末化基材としては特に制限はなく、例えば、糖類、増粘多糖類・ガム質及び澱粉類等が挙げられる。 There is no restriction | limiting in particular as said powdered base material, For example, saccharides, thickening polysaccharide and gum, starches, etc. are mentioned.
上記糖類としては、例えばブドウ糖、果糖、麦芽糖、乳糖、ショ糖、デキストリン、サイクロデキストリン及びコーンシロップ等が挙げられる。上記増粘多糖類・ガム質としては、例えばアラビアガム、キサンタンガム、ローカストビーンガム、トラガントガム及びペクチン等が挙げられる。上記澱粉類としては、例えば、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、小麦澱粉、米澱粉及びタピオカ澱粉等の天然澱粉又はこれらの加工澱粉（酸分解澱粉、酸化澱粉、酵素分解澱粉、エーテル化澱粉、エステル化澱粉、架橋澱粉等の澱粉誘導体、湿熱処理澱粉及びアルファー化澱粉等）が挙げられる。これら粉末化基材のうち、デキストリン及びアラビアガムが好ましく用いられる。これら粉末化基材は、１種類のみを単独で用いても良く、２種類以上を組み合わせて用いても良い。 Examples of the saccharide include glucose, fructose, maltose, lactose, sucrose, dextrin, cyclodextrin and corn syrup. Examples of the thickening polysaccharide / gum quality include gum arabic, xanthan gum, locust bean gum, tragacanth gum and pectin. Examples of the starch include natural starch such as potato starch, corn starch, waxy corn starch, sweet potato starch, wheat starch, rice starch and tapioca starch, or modified starches thereof (acid-decomposed starch, oxidized starch, enzymatically-decomposed starch, etherified). Starch, esterified starch, starch derivatives such as cross-linked starch, wet heat-treated starch and pregelatinized starch). Of these powdered substrates, dextrin and gum arabic are preferably used. These powdered base materials may be used alone or in combination of two or more.
乳化の方法としては特に制限はないが、例えば、４０〜８０℃、好ましくは６０〜８０℃に加熱した水に粉末化基材を加えて溶解及び混合したものを水相とし、該水相に、１００℃以下、好ましくは４０〜８０℃に保温されたトコフェロールを加え、乳化装置を用いて、回転数４０００〜２００００ｒｐｍにて、撹拌時間１０〜６０分間乳化する方法等が挙げられる。 The emulsification method is not particularly limited. For example, a water phase is prepared by adding a powdered base material to water heated to 40 to 80 ° C., preferably 60 to 80 ° C., and dissolving and mixing. A method of adding tocopherol kept at a temperature of 100 ° C. or lower, preferably 40 to 80 ° C., and emulsifying with an emulsifying device at a rotational speed of 4000 to 20000 rpm for 10 to 60 minutes.
乳化に用いられる水としては、飲用可能なものであれば特に制限はなく、例えば蒸留水、イオン交換樹脂処理水、逆浸透膜処理水及び限外ろ過膜処理水等の精製水並びに水道水等が挙げられる。 The water used for emulsification is not particularly limited as long as it is drinkable. For example, purified water such as distilled water, ion exchange resin treated water, reverse osmosis membrane treated water and ultrafiltration membrane treated water, and tap water. Is mentioned.
乳化に用いられる乳化装置としては特に制限はなく、例えば、撹拌機、加熱用のジャケット及び邪魔板等を備えた通常の撹拌・混合槽を用いることができる。装備する撹拌機としては、例えばＴＫホモミクサー（プライミクス社製）及びクレアミックス（エムテクニック社製）等の高速回転式ホモジナイザーが挙げられる。 There is no restriction | limiting in particular as an emulsifier used for emulsification, For example, the normal stirring and mixing tank provided with the stirrer, the jacket for heating, a baffle plate, etc. can be used. Examples of the stirrer to be equipped include a high-speed rotation type homogenizer such as TK homomixer (manufactured by Primics) and Claremix (manufactured by M Technique).
なお、上記装置で乳化した液を高圧式均質化処理機でさらに均質化しても良い。高圧式均質化処理機としては、例えばゴーリンホモジナイザー（ＡＰＶ社製）、圧力式ホモジナイザー（エスエムテー社製）、ホモゲナイザー（イズミフードマシナリ社製）、マイクロフルイダイザー（マイクロフルイデックス社製）、アルティマイザー（スギノマシン社製）及びナノマイザー（ナノマイザー社製）等が挙げられる。 In addition, you may further homogenize the liquid emulsified with the said apparatus with a high-pressure type homogenization processing machine. Examples of the high-pressure homogenizer include a gorin homogenizer (manufactured by APV), a pressure homogenizer (manufactured by SMT), a homogenizer (manufactured by Izumi Food Machinery), a microfluidizer (manufactured by Microfluidics), and an optimizer ( Sugino Machine) and Nanomizer (Nanomizer).
上記水中油型乳化組成物は、該乳化組成物１００質量％中、トコフェロールが通常１〜３０質量％、好ましくは５〜２０質量％、粉末化基材が通常１０〜５０質量％、好ましくは２０〜４０質量％、残余が水となるように調整するのが好ましい。 In the oil-in-water emulsion composition, in 100% by mass of the emulsion composition, tocopherol is usually 1 to 30% by mass, preferably 5 to 20% by mass, and the powdered substrate is usually 10 to 50% by mass, preferably 20%. It is preferable to adjust the amount so that the remainder becomes water.
水中油型乳化組成物の乾燥方法としては特に制限がなく、例えば、噴霧乾燥、ドラム乾燥、ベルト乾燥、真空乾燥及び真空凍結乾燥等が挙げられるが、好ましくは噴霧乾燥である。使用できる噴霧乾燥装置に特に制限はなく、例えば、噴射式噴霧乾燥装置及び回転円盤式噴霧乾燥装置等公知の装置を使用することができる。また、噴霧乾燥の操作条件に特に制限は無く、例えば、水中油型乳化組成物を加圧ノズル式噴霧乾燥装置に供給し、熱風入口温度１５０〜２７０℃、排気温度７０〜１３０℃の条件下で噴霧乾燥し、乾燥物をサイクロンで捕集することにより、水中油型乳化組成物を粉末化することができる。得られる粉末の平均粒子径は通常２０〜２００μｍ、好ましくは５０〜１００μｍである。また得られる粉末の乾燥減量は通常１０質量％以下、好ましくは７質量％以下である。 The method for drying the oil-in-water emulsion composition is not particularly limited, and examples include spray drying, drum drying, belt drying, vacuum drying, and vacuum freeze drying, and spray drying is preferable. There is no restriction | limiting in particular in the spray-drying apparatus which can be used, For example, well-known apparatuses, such as a spray-type spray-drying apparatus and a rotary disk-type spray-drying apparatus, can be used. There are no particular restrictions on the operating conditions for spray drying. For example, the oil-in-water emulsion composition is supplied to a pressurized nozzle spray drying apparatus, and the hot air inlet temperature is 150 to 270 ° C. and the exhaust temperature is 70 to 130 ° C. The oil-in-water emulsified composition can be pulverized by spray drying and collecting the dried product with a cyclone. The average particle size of the obtained powder is usually 20 to 200 μm, preferably 50 to 100 μm. The loss on drying of the obtained powder is usually 10% by mass or less, preferably 7% by mass or less.
上記（１）の方法により得られる本発明に係る粉末状酸化防止剤の固形分１００質量％中、トコフェロールの含有量は通常１０〜７０質量％、好ましくは２０〜６０質量％、粉末化基材の含有量は通常３０〜９０質量％、好ましくは４０〜８０質量％である。 The content of tocopherol is usually 10 to 70% by mass, preferably 20 to 60% by mass, in the solid content of 100% by mass of the powdered antioxidant according to the present invention obtained by the method (1) above, and the powdered base material Is usually 30 to 90% by mass, preferably 40 to 80% by mass.
本発明に係る粉末状酸化防止剤は、本発明の目的を阻害しない範囲で他の任意の成分が含まれても良く、例えば、食品用乳化剤、トコフェロール以外の酸化防止剤等を含むものであっても良い。 The powdered antioxidant according to the present invention may contain other optional components as long as the object of the present invention is not impaired. For example, the powdered antioxidant includes an antioxidant other than a food emulsifier and tocopherol. May be.
上記食品用乳化剤としては、例えば、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、ポリオキシエチレンソルビタン脂肪酸エステル及びプロピレングリコール脂肪酸エステル及びレシチン等が挙げられる。ここで、グリセリン脂肪酸エステルには、グリセリンと脂肪酸のエステルの外、グリセリン有機酸脂肪酸エステル及びポリグリセリン脂肪酸エステルが含まれる。グリセリン有機酸脂肪酸エステルには、グリセリン酢酸脂肪酸エステル、グリセリン乳酸脂肪酸エステル、グリセリンクエン酸脂肪酸エステル、グリセリンコハク酸脂肪酸エステル及びグリセリンジアセチル酒石酸脂肪酸エステルが含まれる。またレシチンには、分別レシチン、酵素分解レシチン、酵素処理レシチンが含まれる。 Examples of the food emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin. Here, the glycerin fatty acid ester includes glycerin organic acid fatty acid ester and polyglycerin fatty acid ester in addition to glycerin and fatty acid ester. The glycerin organic acid fatty acid ester includes glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester and glycerin diacetyl tartaric acid fatty acid ester. Lecithin includes fractionated lecithin, enzyme-decomposed lecithin, and enzyme-treated lecithin.
上記トコフェロール以外の酸化防止剤としては、例えばＬ−アスコルビン酸及びその塩類、Ｌ−アスコルビン酸脂肪酸エステル、ローズマリー抽出物、カテキン類、酵素処理ルチン、ヒマワリ種子抽出物、ブドウ種子抽出物、酵素分解リンゴ抽出物、ＢＨＡ、ＢＨＴ、ＴＢＨＱ及びＥＤＴＡ等が挙げられる。 Examples of the antioxidant other than tocopherol include L-ascorbic acid and salts thereof, L-ascorbic acid fatty acid ester, rosemary extract, catechins, enzyme-treated rutin, sunflower seed extract, grape seed extract, and enzymatic degradation. An apple extract, BHA, BHT, TBHQ, EDTA, etc. are mentioned.
本発明に係る粉末状酸化防止剤を粉末状態で含有する粉末状食品も本発明の形態の一つである。
該粉末状食品としては特に制限はなく、例えば、粉末状香辛料、粉末状野菜、粉末状調味料、色素で着色した粉末状シーズニング（以下「着色シーズニング」という）等が挙げられる。これら粉末状食品のうち、退色抑制効果の発揮し易さの観点からは、カロテノイド（パプリカ色素、トマト色素、ニンジンカロテン等）、クロロフィル等の油溶性色素を含有する粉末状食品が好ましい。該粉末状食品としては、一味唐辛子等の粉末状香辛料、トマト、カボチャ、ニンジン、ホウレンソウ等の野菜を粉末化した粉末状野菜、油溶性色素による着色シーズニング等が挙げられる。
A powdered food containing the powdered antioxidant according to the present invention in a powder state is also one form of the present invention.
The powdered food is not particularly limited, and examples thereof include powdered spices, powdered vegetables, powdered seasonings, powdered seasonings colored with pigment (hereinafter referred to as “colored seasonings”), and the like. Of these powdered foods, powdered foods containing oil-soluble pigments such as carotenoids (paprika pigments, tomato pigments, carrot carotenes, etc.) and chlorophylls are preferred from the viewpoint of ease of exerting a fading inhibiting effect. Examples of the powdered food include powdered spices such as chili peppers, powdered vegetables obtained by pulverizing vegetables such as tomatoes, pumpkins, carrots, and spinach, and colored seasonings with oil-soluble pigments.
本発明に係る粉末状酸化防止剤の粉末状食品への添加方法としては特に制限はなく、例えば本発明に係る粉末状酸化防止剤と粉末状食品を均一に混合することにより、これらを粉末状態のまま接触させる方法等が挙げられる。 The method for adding the powdered antioxidant according to the present invention to the powdered food is not particularly limited. For example, by mixing the powdered antioxidant according to the present invention and the powdered food uniformly, these powders are in a powder state. The method of making it contact is mentioned.
本発明に係る粉末状酸化防止剤の粉末状食品への添加量としては、粉末状食品１００質量部に対し、通常０．５〜２０質量部、好ましくは１〜１５質量部である。 As addition amount to the powdery foodstuff of the powdery antioxidant concerning this invention, it is 0.5-20 mass parts normally with respect to 100 mass parts of powdery foodstuffs, Preferably it is 1-15 mass parts.
粉末状食品に対し本発明に係る粉末状酸化防止剤を粉末状態で含有せしめることを特徴とする粉末状食品の酸化防止方法も本発明の形態の一つである。該方法により、粉末状食品、特に製造工程において酸化防止処理を施すことが困難な粉末状食品の酸化を防止することができる。即ち、該粉末状食品の退色及び風味劣化を抑制することができる。 A method for preventing the oxidation of powdered food, which comprises adding the powdered antioxidant according to the present invention to the powdered food in a powder state, is also an embodiment of the present invention. By this method, it is possible to prevent oxidation of powdered foods, particularly powdered foods that are difficult to be subjected to an antioxidant treatment in the production process. That is, discoloration and flavor deterioration of the powdered food can be suppressed.
以下に本発明を実施例に基づいてより具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto.
＜粉末状食品用粉末状酸化防止剤の製造＞
（１）原材料
１）トコフェロール（商品名：理研Ｅオイル７００；ミックストコフェロール；総トコフェロール含有量５９．５質量％；理研ビタミン社製）
２）アラビアガム（商品名：クレオガム♯４８１０；クレオ・インターナショナル社製）
３）加工澱粉１（商品名：エヌクリーマー４６；アルケニルコハク酸エステル化澱粉；イングレディオン・ジャパン社製）
４）加工澱粉２（商品名：ピュリティガムＢＥ；アルケニルコハク酸エステル化澱粉；イングレディオン・ジャパン社製）
５）デキストリン（商品名：パインデックス♯２；松谷化学工業社製）
<Production of powdered antioxidant for powdered food>
(1) Raw material 1) Tocopherol (trade name: RIKEN E oil 700; mixed tocopherol; total tocopherol content 59.5% by mass; manufactured by Riken Vitamin Co., Ltd.)
2) Gum arabic (trade name: Creo gum # 4810; manufactured by Creo International)
3) Modified starch 1 (trade name: N Creamer 46; alkenyl succinate esterified starch; manufactured by Ingledion Japan)
4) Modified starch 2 (trade name: Purity Gum BE; alkenyl succinate esterified starch; manufactured by Ingledion Japan)
5) Dextrin (trade name: Paindex # 2; manufactured by Matsutani Chemical Industry Co., Ltd.)
（２）配合
上記原材料を用いて作製した粉末状食品用粉末状酸化防止剤１及び２の水中油型乳化組成物作製時の配合割合を表１に示す。
(2) Blending Table 1 shows the blending ratios of the powdered antioxidants 1 and 2 for powdered foods produced using the above raw materials when producing the oil-in-water emulsion composition.
（３）粉末状食品用粉末状酸化防止剤の製造
３Ｌ容ビーカーに水を入れ７０℃まで加温した後、粉末化基材を入れ溶解及び混合し水相とした。該水相に、７０℃まで加温したトコフェロールを入れ、クレアミックス（型式：ＣＬＭ−０．８Ｓ；エムテクニック社製）で回転数１００００ｒｐｍにて、３０分間乳化混合し、水中油型乳化組成物を得た。該乳化組成物を、加圧ノズル式噴霧乾燥装置（型式：Ｌ−８ｉ；大川原化工機社製）にて、熱風入口温度１７０℃、排気温度８０℃の条件下で噴霧乾燥し、乾燥物をサイクロンで捕集することにより粉末状食品用粉末状酸化防止剤１及び２を得た。なお、乳化組成物の原材料となるトコフェロール、粉末化基材及び水は、表１に記載の量の９倍量用いた。
(3) Production of powdered antioxidant for powdered foods After putting water in a 3 L beaker and heating to 70 ° C., a powdered base material was placed and dissolved and mixed to obtain an aqueous phase. Tocopherol heated to 70 ° C. is added to the aqueous phase, and emulsified and mixed for 30 minutes at Claremix (model: CLM-0.8S; manufactured by M Technique Co., Ltd.) at a rotation speed of 10,000 rpm, and an oil-in-water emulsion composition Got. The emulsified composition is spray-dried under a condition of a hot air inlet temperature of 170 ° C. and an exhaust temperature of 80 ° C. in a pressure nozzle type spray drying apparatus (model: L-8i; manufactured by Okawara Chemical Co., Ltd.). Powdered antioxidants 1 and 2 for powdered foods were obtained by collecting with a cyclone. The tocopherol, powdered base material and water used as raw materials for the emulsified composition were used in an amount 9 times the amount shown in Table 1.
また、粉末状のＬ−アスコルビン酸（渡辺ケミカル社製）、粉末状のＬ−アスコルビン酸ナトリウム（渡辺ケミカル社製）、粉末状のＬ−アスコルビン酸パルミチン酸エステル（渡辺ケミカル社製）を、それぞれ粉末状食品用粉末状酸化防止剤３〜５として用いた。上記のうち、粉末状食品用粉末状酸化防止剤１及び２は本発明の実施例であり、粉末状食品用粉末状酸化防止剤３〜５は本発明の比較例である。 In addition, powdered L-ascorbic acid (manufactured by Watanabe Chemical Co., Ltd.), powdered L-ascorbic acid sodium (manufactured by Watanabe Chemical Co., Ltd.), and powdered L-ascorbic acid palmitate ester (manufactured by Watanabe Chemical Co., Ltd.) Used as powdery antioxidants 3-5 for powdered foods. Among the above, powdered antioxidants 1 and 2 for powdered foods are examples of the present invention, and powdered antioxidants 3-5 for powdered foods are comparative examples of the present invention.
＜一味唐辛子の評価＞
（１）粉末状食品用粉末状酸化防止剤の添加及び一味唐辛子の保存
１）粉末状食品用粉末状酸化防止剤１〜５のいずれかを１ｇと市販の一味唐辛子２０ｇを、５００ｍＬ容のポリエチレン製の袋に入れ、その袋の口を縛ったものを手で持ち、１分間均一に混合し、一味唐辛子１〜５とした。
２）袋から出した一味唐辛子１〜５を半量ずつ二つに分けた上でそれぞれを密閉式ガラス瓶に入れ、一つは暗所（６０℃）にて２週間保存し、もう一つは酸化が起きないように冷凍庫（−２０℃）にて２週間保存した。
３）粉末状食品用粉末状酸化防止剤を添加しない一味唐辛子２０ｇを一味唐辛子６とし、上記２）と同様の操作で半量ずつ保存した。
４）上記のうち、一味唐辛子１及び２は、本発明の実施例であり、一味唐辛子３〜６はそれらに対する比較例である。暗所（６０℃）にて保存した一味唐辛子１〜６について、下記（２）及び（３）のとおり、冷凍庫（−２０℃）にて保存した一味唐辛子（以下「対照品」という）１〜６と比較した場合の退色度合、風味（辛味）を評価した。
<Evaluation of cinnamon chili>
(1) Addition of powdered antioxidant for powdered food and preservation of cinnamon chili 1) 1 g of powdered antioxidant 1-5 for powdered food and 20 g of commercially available cinnamon chili, 500 mL of polyethylene It put into the bag made, and the thing which tied the mouth of the bag was held by hand, and it mixed uniformly for 1 minute, and it was set as 1-5 chili peppers.
2) Divide 1 to 5 halves of cinnamon peppers from the bag into two and put each in a sealed glass bottle. One is stored in the dark (60 ° C) for 2 weeks, the other is oxidized. In order not to occur, it was stored in a freezer (−20 ° C.) for 2 weeks.
3) 20 g of a cinnamon chili pepper to which no powdered antioxidant for powdered foods was added was made into a cinnamon chili pepper 6 and stored in half by the same operation as 2) above.
4) Among the above, cinnamon chili peppers 1 and 2 are examples of the present invention, and cinnamon chili peppers 3 to 6 are comparative examples for them. About 1 to 1 chili peppers stored in the dark (60 ° C.), 1 to 1 chili peppers (hereinafter referred to as “control products”) stored in a freezer (−20 ° C.) as shown in (2) and (3) below. The degree of fading and flavor (pungency) when compared with 6 were evaluated.
（２）退色度合の評価
暗所（６０℃）にて保存した一味唐辛子１〜６について、表２に示す評価基準により、対照品と比較した退色度合を５名のパネラーで目視にて評価を行い、評価点の平均値を求め、下記基準に従って記号化した。結果を表４に示す。
◎：平均値３．５以上
○：平均値２．５以上３．５未満
△：平均値１．５以上２．５未満
×：平均値１．５未満
(2) Evaluation of degree of fading About 1 to 6 chili peppers stored in the dark (60 ° C), according to the evaluation criteria shown in Table 2, the degree of fading compared with the control product was visually evaluated by five panelists. The average value of the evaluation points was obtained and symbolized according to the following criteria. The results are shown in Table 4.
◎: Average value 3.5 or more ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5
（３）風味（辛味）の評価
暗所（６０℃）にて保存した一味唐辛子１〜６について、表３に示す評価基準により、対照品と比較した風味（辛味）を５名のパネラーで官能にて評価を行い、評価点の平均値を求め、下記基準に従って記号化した。結果を表４に示す。
◎：平均値３．５以上
○：平均値２．５以上３．５未満
△：平均値１．５以上２．５未満
×：平均値１．５未満
(3) Evaluation of Flavor (Spicy) About 1 to 6 peppers preserved in the dark (60 ° C.), the taste (pungent) compared to the control product was sensory with 5 panelists according to the evaluation criteria shown in Table 3. Evaluation was carried out, the average value of the evaluation points was determined, and symbolized according to the following criteria. The results are shown in Table 4.
◎: Average value 3.5 or more ○: Average value 2.5 or more and less than 3.5 △: Average value 1.5 or more and less than 2.5 ×: Average value less than 1.5
表４の結果から明らかなように、実施例である一味唐辛子１及び２は、退色及び風味劣化が十分に抑制されていた。一方、比較例である一味唐辛子３〜６は、退色及び風味劣化の抑制が十分でなかった。 As is clear from the results in Table 4, discoloration and flavor deterioration were sufficiently suppressed in the cinnamon chili peppers 1 and 2 as examples. On the other hand, as for the comparative example, the cinnamon chili peppers 3 to 6 were not sufficiently inhibited from fading and flavor deterioration.
＜着色シーズニングの評価＞
（１）着色シーズニングの製造
食塩（商品名；公益財団法人塩事業センター社製）にパプリカ色素（色価１５１７）を加えて乳鉢で混合し、デキストリン（商品名：パインデックス＃２；松谷化学工業社製）を加えてさらに混合した。該混合物をフードプロセッサー（型式：ＭＫ−Ｋ４８；パナソニック社製）で３分間撹拌し、着色シーズニングを得た。なお、該着色シーズニングは、原材料の合計が３００ｇ（パプリカ色素：食塩：デキストリンの質量比＝１：２０：７９）となるよう調製した。
<Evaluation of colored seasoning>
(1) Production of colored seasoning Add paprika pigment (color value 1517) to salt (trade name; manufactured by Salt Business Center) and mix in a mortar, and dextrin (trade name: Paindex # 2; Matsutani Chemical Industry) Were further mixed. The mixture was stirred for 3 minutes with a food processor (model: MK-K48; manufactured by Panasonic Corporation) to obtain a colored seasoning. The colored seasoning was prepared so that the total amount of raw materials was 300 g (mass ratio of paprika pigment: salt: dextrin = 1: 20: 79).
（２）粉末状食品用粉末状酸化防止剤の添加及び着色シーズニングの保存
得られた着色シーズニング１００ｇと、表５に示す量の粉末状食品用粉末状酸化防止剤１及び３〜５とを２Ｌ容のポリエチレン製の袋に入れ、その袋の口を縛ったものを手で持ち、１分間均一に混合し、着色シーズニング１〜６とした。袋から出した着色シーズニング１〜６を暗所（６０℃）にて、３日間保存した。また、粉末状食品用粉末状酸化防止剤を添加しない着色シーズニング１００ｇを着色シーズニング７とし、同様に保存した。ここで、着色シーズニング１〜３は本発明の実施例であり、着色シーズニング４〜７はそれらに対する比較例である。
(2) Addition of powdered antioxidant for powdered food and preservation of colored seasoning 2 L of 100 g of the obtained colored seasoning and the amount of powdered antioxidants 1 and 3-5 for the amount of powdered food shown in Table 5 In a polyethylene bag, holding the bag with its hand tied, mixed uniformly for 1 minute to give colored seasonings 1-6. The colored seasonings 1 to 6 taken out of the bag were stored in the dark (60 ° C.) for 3 days. Further, 100 g of colored seasoning to which no powdered antioxidant for powdered food was added was used as colored seasoning 7 and stored in the same manner. Here, colored seasonings 1 to 3 are examples of the present invention, and colored seasonings 4 to 7 are comparative examples.
（３）退色度合の評価
着色シーズニング１〜７について、分光測色計（型式：ＣＭ−７００ｄ；コニカミノルタセンシング社製）を用いて保存前後の色調（Ｌ＊ａ＊ｂ＊値）を測定した（測定径：直径８ｍｍ）。また、測定された色調及び次式に基づいて、保存前後のＬ＊ａ＊ｂ＊色差（ΔＥ＊（ａｂ））を算出した。結果を表６に示す。
(3) Evaluation of degree of fading About the coloring seasonings 1 to 7, the color tone (L * a * b * value) before and after storage was measured using a spectrocolorimeter (model: CM-700d; manufactured by Konica Minolta Sensing). (Measurement diameter: diameter 8 mm). Further, based on the measured color tone and the following equation, L * a * b * color difference (ΔE * (ab)) before and after storage was calculated. The results are shown in Table 6.
上記式中、Ｌ＊は数値が大きい程、明るい色であることを表す。ａ＊は正の数値の場合、数値が大きい程、赤みの強い色であることを表す。ｂ＊は正の数値の場合、数値が大きい程、黄みが強い色であることを表す。ΔＥ＊（ａｂ）は数値が大きい程、変色の程度が大きいことを表す。 In the above formula, L * represents a brighter color as the numerical value is larger. In the case where a * is a positive numerical value, the larger the numerical value, the stronger the reddish color. In the case of a positive numerical value, b * indicates that the larger the numerical value, the stronger the yellowish color. ΔE * (ab) indicates that the greater the value, the greater the degree of discoloration.
表６の結果から明らかなように、実施例である着色シーズニング１〜３は、退色が十分に抑制されていた。一方比較例である着色シーズニング４〜７は、退色の抑制が十分でなかった。 As is clear from the results in Table 6, fading was sufficiently suppressed in the colored seasonings 1 to 3 as examples. On the other hand, the coloring seasonings 4 to 7 as comparative examples were not sufficiently suppressed in fading.
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| JPH099939A (en) * | 1995-06-29 | 1997-01-14 | Lion Corp | Food or feed containing natural antioxidant extracted from palm oil |
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| JP2013236550A (en) * | 2012-05-11 | 2013-11-28 | Fancl Corp | Powder containing hydrolyzed collagen |
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| JPH099939A (en) * | 1995-06-29 | 1997-01-14 | Lion Corp | Food or feed containing natural antioxidant extracted from palm oil |
| JPH10330747A (en) * | 1997-05-30 | 1998-12-15 | Q P Corp | Antioxidant composition and food or feed containing the same |
| JP2002034509A (en) * | 2000-07-27 | 2002-02-05 | S F C:Kk | Healthy food and method for producing the same |
| JP2006333791A (en) * | 2005-06-02 | 2006-12-14 | Ikeda Shokken Kk | Antioxidant for food and dried food containing the same antioxidant |
| JP2006347961A (en) * | 2005-06-16 | 2006-12-28 | Riken Vitamin Co Ltd | Method for producing powdered vitamin e pharmaceutical preparation |
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