JPH0984566A - Coloring of beverage in orange red color - Google Patents
Coloring of beverage in orange red colorInfo
- Publication number
- JPH0984566A JPH0984566A JP7250479A JP25047995A JPH0984566A JP H0984566 A JPH0984566 A JP H0984566A JP 7250479 A JP7250479 A JP 7250479A JP 25047995 A JP25047995 A JP 25047995A JP H0984566 A JPH0984566 A JP H0984566A
- Authority
- JP
- Japan
- Prior art keywords
- pigment
- red
- beverage
- emulsifier
- orange
- 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
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食品に関するものであ
り、更に詳しくは飲料を工業的有利に鮮明な赤橙色に着
色する方法に関する。ここに飲料とは、無果汁飲料、果
汁飲料、炭酸飲料、乳飲料、酸乳飲料、酒類などをい
う。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods, and more particularly to a method for industrially coloring beverages into a bright red-orange color. Beverages here mean fruitless beverages, fruit juice beverages, carbonated beverages, milk beverages, sour milk beverages, alcoholic beverages and the like.
【０００２】[0002]
【従来の技術】近年、食品の着色料として天然色素の需
要が高まっている。従来、飲料を赤橙色あるいは赤色に
着色するための着色料としては、コチニール色素、ラッ
ク色素等のキノン系色素、赤キャベツ色素、ベリー類色
素等のアントシアニン系色素、クチナシ赤色素、紅麹色
素等が知られている。しかし、これらの色素類は飲料の
着色に用いた場合、大きな欠点がある。即ち、コチニー
ル色素等のキノン系色素はｐＨが５以下の場合黄色から
橙色となり、赤キャベツ色素、ベリー類色素等のアント
シアニン系色素はｐＨが中性の場合紫色になり、紅麹色
素は耐光性に劣り色素の退色が著しく、クチナシ赤色素
は紫がかった暗い色相であり鮮明な赤橙色あるいは赤色
に着色する事は困難である。2. Description of the Related Art In recent years, there has been an increasing demand for natural pigments as food coloring agents. Conventionally, as a colorant for coloring a beverage reddish orange or red, quinone pigments such as cochineal pigments, lac pigments, red cabbage pigments, anthocyanin pigments such as berry pigments, gardenia red pigments, red malt pigments, etc. It has been known. However, these pigments have a major drawback when used for coloring beverages. That is, quinone dyes such as cochineal dyes turn from yellow to orange when the pH is 5 or less, anthocyanin dyes such as red cabbage dye and berry dye turn purple when the pH is neutral, and red malt dyes are light-fast. The fading of the pigment is remarkable, and the gardenia red pigment has a purplish and dark hue, and it is difficult to color it in a vivid red-orange or red.
【０００３】[0003]
【発明が解決しようとする課題】ここにおいて、飲料を
ｐＨに影響されず耐熱性、耐光性に優れた鮮明な赤橙色
に着色する方法の創出が当事者の解決すべき課題とな
る。この発明は、この課題に対する一つの回答である。
以下に、この発明を詳しく説明する。Here, it is a problem to be solved by the parties concerned to create a method for coloring a drink into a bright red-orange color which is excellent in heat resistance and light resistance without being influenced by pH. This invention is one answer to this problem.
The present invention will be described in detail below.
【０００４】[0004]
【課題を解決するための手段】本発明は、飲料を赤橙色
に着色する際に、油溶性カロチノイド系色素を溶解する
事なく微細化した後、水性原料（水、水に無機物及び又
は有機物を溶解させた物、又はグリセリンやプロピレン
グリコールなど水と任意の割合で混和できるものをい
う）に分散させるか、または水性原料に分散させた後に
微細化することによって得られる赤橙色着色料を使用す
るものである。一方、この赤橙色着色料は色素が溶解せ
ず粒子として存在しており、飲料中で徐々に分離する場
合がある。発明者らは飲料中での赤橙色着色料の分離防
止法も検討し、本発明を完成した。Means for Solving the Problems The present invention, when a beverage is colored in reddish orange, is finely divided without dissolving an oil-soluble carotenoid pigment, and then an aqueous raw material (water, an inorganic substance and / or an organic substance is added to water). Use a red-orange colorant obtained by dissolving it, or dispersing it in water, such as glycerin or propylene glycol, at an arbitrary ratio) or by dispersing it in an aqueous raw material and then micronizing it. It is a thing. On the other hand, the red-orange colorant does not dissolve the pigment and is present as particles, and may be gradually separated in the beverage. The inventors have also studied a method for preventing the red-orange colorant from separating in a beverage, and completed the present invention.
【０００５】本発明における赤橙色着色料の製造方法
は、油溶性のカロチノイド系色素を乳化剤、増粘安定剤
および乳化安定効果のある食品素材の１種または２種以
上（以下、乳化剤などと呼ぶ）を用いて水性原料に分散
させた後、乳化機や粉砕機により微細化するか、または
油溶性のカロチノイド系色素を乳化機や粉砕機で微細化
させた後、乳化剤などを用いて水性原料に分散させたも
のである。このとき、カロチノイド系色素の粒子が大き
いと色相が暗く色の伸びが劣る上、飲料に使用した場合
分離しやすい。したがって、色素の平均粒径は２μｍ以
下がよく、好ましくは１μｍ以下、さらに好ましくは
０．５μｍ以下である。The method for producing a red-orange colorant according to the present invention comprises an oil-soluble carotenoid pigment as an emulsifier, a thickening stabilizer and one or more kinds of food materials having an emulsion stabilizing effect (hereinafter referred to as an emulsifier etc.). ) Is used to disperse in an aqueous material and then finely divided by an emulsifying machine or a pulverizer, or an oil-soluble carotenoid pigment is finely divided by an emulsifying machine or a pulverizing machine, and then an aqueous emulsifier or the like is used It is dispersed in. At this time, if the carotenoid pigment particles are large, the hue is dark and the color spread is poor, and the carotenoid pigment particles are easily separated when used in a beverage. Therefore, the average particle size of the dye is preferably 2 μm or less, preferably 1 μm or less, and more preferably 0.5 μm or less.
【０００６】本発明に適用されるカロチノイド系色素と
しては特に限定はなく、β−カロチン、カンタキサンチ
ン、アスタキサンチン、β−アポ−８’−カロテナー
ル、デュナリエラカロチン、ニンジンカロチン、パーム
油カロチンおよびトマト色素などから選ばれる１種また
は２種以上でよい。また、使用するカロチノイド系色素
は結晶として粉末状態のもの、および油脂等に結晶を懸
濁した状態のもののいずれでもよい。The carotenoid pigments applicable to the present invention are not particularly limited, and β-carotene, canthaxanthin, astaxanthin, β-apo-8'-carotenal, dunaliela carotene, carrot carotene, palm oil carotene and tomato pigments. It may be one or two or more selected from the following. The carotenoid pigment used may be in the form of powder as crystals or in the form of crystals suspended in oil or fat.
【０００７】本発明において赤橙色着色料に使用する乳
化剤などは、乳化性を有するものであればよく、たとえ
ばショ糖脂肪酸エステル、グリセリン脂肪酸エステル、
ソルビタン脂肪酸エステル、レシチン、キラヤ抽出物、
大豆サポニンなどの乳化剤または活性剤、アラビアガ
ム、グアーガム、ペクチン、キサンタンガムなどの増粘
安定剤、デキストリン、加工デンプン、ワキシスターチ
などの澱粉類、カゼイン、ゼラチンなどのタンパク質類
および大豆食物繊維などの乳化安定効果を有する食品素
材がある。これらは、１種または２種以上を併用するこ
とができる。赤橙色着色料に使用する乳化剤などの使用
量は、乳化剤などの種類により変わるので一義的には決
められないが、一般的には赤橙色着色料中、０．１％か
ら１０％でよい。本発明に使用する赤橙色着色料の代表
的な調製方法はこの発明の特許出願人がすでに特許出願
した方法（特願平05−261517）に拠るのが有利である。The emulsifier used in the red-orange colorant in the present invention may be any emulsifying agent such as sucrose fatty acid ester, glycerin fatty acid ester,
Sorbitan fatty acid ester, lecithin, Quillaja extract,
Emulsifiers or activators such as soybean saponin, thickening stabilizers such as gum arabic, guar gum, pectin, xanthan gum, dextrin, modified starch, starches such as waxy starch, proteins such as casein and gelatin, and emulsion stability such as soybean dietary fiber. There are food materials that have an effect. These can be used alone or in combination of two or more. The amount of the emulsifier or the like used in the red-orange colorant cannot be uniquely determined because it depends on the type of the emulsifier or the like, but it is generally 0.1% to 10% in the red-orange colorant. A typical method for preparing the red-orange colorant used in the present invention is advantageously based on the method already filed by the applicant of the present invention (Japanese Patent Application No. 05-261517).
【０００８】本発明において赤橙色着色料の分離防止の
ために飲料に使用する乳化剤なども、赤橙色着色料に使
用するものと同じものが挙げられ、その中から１種また
は２種以上を併用することができる。飲料に使用する乳
化剤などの使用量は、乳化剤などの種類により変わるの
で一義的には決められないが、一般的には飲料中、０．
０１％から５％でよい。尚、次のような場合は赤橙色着
色料は分離しにくく、必ずしもこれら乳化剤などを使用
する必要はない。すなわち、これら乳化剤などが飲料中
の香料や乳成分等の安定化の目的で飲料にすでに含まれ
ているとき、混濁果汁や果肉を含むとき、および使用す
る赤橙色着色料の粒子が十分に小さく平均径が０．４μ
ｍ以下のときなどである。ここに、この発明は、その目
的を達し終える。本発明によれば、飲料を耐熱性、耐光
性に優れた鮮やかな明るい赤橙色に着色することができ
る。このことを次の実施例を用いて説明する。The emulsifiers and the like used in the beverage for preventing the separation of the red-orange colorant in the present invention are the same as those used for the red-orange colorant, and one or more of them are used in combination. can do. The amount of the emulsifier or the like used in the beverage cannot be uniquely determined because it varies depending on the type of the emulsifier or the like, but in general, the amount of the emulsifier used in the beverage is 0.
It may be 01% to 5%. In the following cases, the reddish orange colorant is difficult to separate, and it is not always necessary to use these emulsifiers. That is, when these emulsifiers and the like are already contained in the beverage for the purpose of stabilizing flavors and milk components in the beverage, when cloudy juice or pulp is contained, and the particles of the red-orange colorant used are sufficiently small. Average diameter 0.4μ
For example, when m or less. This is the end of the present invention. According to the present invention, a beverage can be colored in a bright bright reddish orange color having excellent heat resistance and light resistance. This will be described with reference to the following example.
【０００９】[0009]
実施例１ グリセリン６０部（重量、以下同じ）、水３５部にグリ
セリン脂肪酸エステル２部、ショ糖脂肪酸エステル１部
を添加混合し溶解後、β−カロチン結晶２部を添加混合
し、分散させる。この液をサンドミルで処理し、β−カ
ロチンの結晶を粉砕分散した赤橙色着色料１００部を得
た。得られたβ−カロチン結晶の平均粒径は０．５μｍ
であった。次に、このようにして得られた赤橙色着色料
を使用し、表１に示す処方で無果汁清涼飲料、果汁入り
清涼飲料を作り、９３℃まで加熱後ジュース瓶に詰め、
冷却後室温下３０日間保存し、状態を肉眼で評価した。Example 1 60 parts of glycerin (weight, the same below), 2 parts of glycerin fatty acid ester and 1 part of sucrose fatty acid ester were added and mixed in 35 parts of water, and after dissolution, 2 parts of β-carotene crystal was added, mixed and dispersed. The liquid was treated with a sand mill to obtain 100 parts of a reddish orange colorant in which β-carotene crystals were crushed and dispersed. The average particle size of the obtained β-carotene crystals was 0.5 μm.
Met. Next, using the red-orange colorant thus obtained, a juice-free soft drink and a juice-containing soft drink having the formulations shown in Table 1 were prepared, heated to 93 ° C., and then packed in a juice bottle,
After cooling, it was stored at room temperature for 30 days, and the state was visually evaluated.
【００１０】[0010]
【表１】 [Table 1]
【００１１】表１から明らかなように、キサンタンガ
ム、ペクチンが赤橙色着色料の分離防止に効果があっ
た。また、飲料原料の混濁果汁によっても分離が防止さ
れた。As is clear from Table 1, xanthan gum and pectin were effective in preventing the separation of the reddish orange colorant. In addition, the separation was also prevented by the cloudy juice of the beverage raw material.
【００１２】実施例２ 実施例１で得た赤橙色着色料をさらにサンドミルで処理
し、β−カロチンの平均径を０．３μｍとし、表１処方
番号１の飲料を作り３０日間保存後、状態を観察したと
ころ、分離は認められなかった。Example 2 The reddish orange colorant obtained in Example 1 was further treated with a sand mill so that the average diameter of β-carotene was 0.3 μm, and a beverage having formulation number 1 in Table 1 was prepared and stored for 30 days. When observed, no separation was observed.
【００１３】実施例３ 水５０部にデキストリン４４．７部、キラヤ抽出物２部
を添加溶解後、β−カロチン食用油脂懸濁液（カロチン
３０％含有）３．３部を添加撹拌混合し、分散させる。
この液をサンドミルで処理し、β−カロチンの結晶を粉
砕分散した赤橙色着色料１００部を得た。次に、このよ
うにして得られた赤橙色着色料を下記処方に０．０５％
添加し、ガラス瓶に詰め８０℃で６０分間加熱したも
の、および２００００luxの蛍光灯下で４８時間照射し
たものは、ほとんど退色しなかった。比較として、着色
料を赤キャベツ色素、クチナシ赤色素、および紅麹色素
に替え他は同様にして各々個別に、ほぼ同一の濃度感に
合わせて飲料を調製し、耐熱性、耐光性を試験した結果
を表２に示した。 Example 3 44.7 parts of dextrin and 2 parts of Quillaja extract were added and dissolved in 50 parts of water, and then 3.3 parts of β-carotene edible oil / fat suspension (containing 30% carotene) was added and mixed with stirring. Disperse.
The liquid was treated with a sand mill to obtain 100 parts of a reddish orange colorant in which β-carotene crystals were crushed and dispersed. Next, the red-orange colorant thus obtained was added to the following formulation in an amount of 0.05%.
Addition, filling in a glass bottle and heating at 80 ° C. for 60 minutes, and irradiation with a fluorescent lamp of 20,000 lux for 48 hours hardly discolored. As a comparison, the colorant was replaced with red cabbage pigment, gardenia red pigment, and red yeast rice pigment in the same manner, except that the beverages were prepared individually according to the same concentration feeling, and heat resistance and light resistance were tested. The results are shown in Table 2.
【００１４】[0014]
【表２】 [Table 2]
【００１５】（註） 色 相：飲料の色調を肉眼で観察した。 耐熱性：飲料を水浴で８０℃で６０分間加熱後冷却し、
肉眼比較により色素の残存率（％）を求めた。 耐光性：蛍光灯（20000lux）下で４８時間照射した後、
肉眼比較により色素の残存率（％）を求めた。 表２から明らかにように、赤橙色着色料を使用した飲料
は、他の色素に比べて耐熱性、耐光性がともに非常に優
れていた。(Note) Hue: The color tone of the beverage was visually observed. Heat resistance: The beverage is heated in a water bath at 80 ° C for 60 minutes and then cooled,
The residual rate (%) of the dye was determined by visual comparison. Light resistance: After irradiation for 48 hours under a fluorescent lamp (20000lux),
The residual rate (%) of the dye was determined by visual comparison. As is clear from Table 2, the beverage using the red-orange colorant was very excellent in both heat resistance and light resistance as compared with other pigments.
Claims (3)
た後、水性原料に分散させるか、または水性原料に分散
させた後に微細化させて得た赤橙色着色料で着色するこ
とを特徴とする飲料の赤橙色着色方法。1. An oil-soluble carotenoid pigment is micronized and then dispersed in an aqueous raw material, or is dispersed in an aqueous raw material and then colored with a red-orange colorant obtained by micronizing. Method for coloring beverage red-orange.
色素を水性原料に分散させる方法において、乳化剤、増
粘安定剤および乳化安定効果のある食品素材から成る群
の１種または２種以上を添加させて得た赤橙色着色料で
着色することを特徴とする飲料の赤橙色着色方法。2. A method of dispersing an oil-soluble carotenoid pigment according to claim 1 in an aqueous raw material, wherein one or more members selected from the group consisting of an emulsifier, a thickening stabilizer and a food material having an emulsion stabilizing effect are used. A red-orange coloring method for beverages, which comprises coloring with a red-orange colorant obtained by addition.
色料で飲料を着色するにあたり、乳化剤、増粘安定剤お
よび乳化安定効果のある食品素材等から成る群の１種ま
たは２種以上を飲料に添加することを特徴とする飲料の
赤橙色着色方法。3. When coloring a beverage with the red-orange colorant according to claim 1 or 2, one or more members selected from the group consisting of an emulsifier, a thickening stabilizer and a food material having an emulsion stabilizing effect. Is added to a beverage, and a method for coloring a reddish orange color of a beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7250479A JPH0984566A (en) | 1995-09-28 | 1995-09-28 | Coloring of beverage in orange red color |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7250479A JPH0984566A (en) | 1995-09-28 | 1995-09-28 | Coloring of beverage in orange red color |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0984566A true JPH0984566A (en) | 1997-03-31 |
Family
ID=17208473
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7250479A Pending JPH0984566A (en) | 1995-09-28 | 1995-09-28 | Coloring of beverage in orange red color |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0984566A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10327801A (en) * | 1997-05-16 | 1998-12-15 | Basf Ag | Use of carotenoid as color stabilizer, food pigment mixture and color stabilized food |
| JPH1160980A (en) * | 1997-08-13 | 1999-03-05 | Kagome Co Ltd | Water-dispersible carotenoid pigment preparation |
| JP2001218567A (en) * | 2000-02-07 | 2001-08-14 | Sanei Gen Ffi Inc | Protein-containing acid food |
| JP2001316601A (en) * | 2000-05-02 | 2001-11-16 | Fuji Chem Ind Co Ltd | Stable emulsion for coloring and method for preparing the same |
| JP2003500035A (en) * | 1999-05-21 | 2003-01-07 | セーホーエル．ハンセン アクティーゼルスカブ | Colored substance composition and method for producing the composition |
| JP2004267041A (en) * | 2003-03-06 | 2004-09-30 | Sanei Gen Ffi Inc | Micronized solid dispersion preparation and method for producing the same |
| EP1825764A1 (en) | 2006-02-24 | 2007-08-29 | Sensient Food Colors Germany GmbH & Co. KG | Emulsifier composition and its use |
| JP2009027958A (en) * | 2007-07-26 | 2009-02-12 | Nof Corp | Emulsified substance containing astaxanthin, and method for producing the same |
| DE202008012951U1 (en) | 2008-09-30 | 2010-02-18 | Sensient Food Colors Germany Gmbh | Emulsifier composition and its use |
| WO2011155535A1 (en) | 2010-06-08 | 2011-12-15 | 三栄源エフ・エフ・アイ株式会社 | Method for preventing carotenoid dye from adhering to container |
| JP2012029585A (en) * | 2010-07-29 | 2012-02-16 | Riken Vitamin Co Ltd | Method for producing crocetin pharmaceutical preparation |
| JP2012105548A (en) * | 2010-11-15 | 2012-06-07 | Asahi Breweries Ltd | Method for producing beverage containing juice-sac, and beverage containing juice-sac |
| JP2015528292A (en) * | 2012-08-26 | 2015-09-28 | ライコード・リミテツド | Hue-controlled β-carotene formulation |
| WO2017171091A1 (en) * | 2016-04-01 | 2017-10-05 | 三栄源エフ・エフ・アイ株式会社 | Method for stabilizing solid dye |
| US10531681B2 (en) | 2008-04-25 | 2020-01-14 | Sensient Colors Llc | Heat-triggered colorants and methods of making and using the same |
-
1995
- 1995-09-28 JP JP7250479A patent/JPH0984566A/en active Pending
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10327801A (en) * | 1997-05-16 | 1998-12-15 | Basf Ag | Use of carotenoid as color stabilizer, food pigment mixture and color stabilized food |
| JPH1160980A (en) * | 1997-08-13 | 1999-03-05 | Kagome Co Ltd | Water-dispersible carotenoid pigment preparation |
| JP2003500035A (en) * | 1999-05-21 | 2003-01-07 | セーホーエル．ハンセン アクティーゼルスカブ | Colored substance composition and method for producing the composition |
| JP2001218567A (en) * | 2000-02-07 | 2001-08-14 | Sanei Gen Ffi Inc | Protein-containing acid food |
| JP2001316601A (en) * | 2000-05-02 | 2001-11-16 | Fuji Chem Ind Co Ltd | Stable emulsion for coloring and method for preparing the same |
| JP4656463B2 (en) * | 2000-05-02 | 2011-03-23 | 富士化学工業株式会社 | Stable emulsion for coloring and process for producing the same |
| JP2004267041A (en) * | 2003-03-06 | 2004-09-30 | Sanei Gen Ffi Inc | Micronized solid dispersion preparation and method for producing the same |
| EP1825764A1 (en) | 2006-02-24 | 2007-08-29 | Sensient Food Colors Germany GmbH & Co. KG | Emulsifier composition and its use |
| JP2009027958A (en) * | 2007-07-26 | 2009-02-12 | Nof Corp | Emulsified substance containing astaxanthin, and method for producing the same |
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