JPH0515320A - Method for coloring jellies into red color - Google Patents

Abstract

PURPOSE:To dye a jelly with a colorant extracted from Rubia cordifolia into a brilliant red color having excellent heal resistance and light fastness. CONSTITUTION:A method for dyeing a jelly with a red colorant composition comprising a colorant and an alum compound, organic acid salt or carbonate salt, the colorant being prepared by hydrolyzing a colorant extracted from one kind or more of the root, tissue-cultured cells and hair-like root cultured product of Rubia cordifolia with water or a water-containing alcohol. The dyed jelly shows a brilliant light red color having excellent heat resistance and light fastness.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to food products. The purpose of the present invention is to provide a bright bright red color for industrially advantageous jellies.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for natural pigments as food pigments. Examples of pigments for coloring jellies red include cochineal pigments, quinone pigments such as lac pigments, anthocyanin pigments such as red cabbage, grape pigments, berry pigments, gardenia red pigments, red malt pigments, and beet pigments. Are known. However, these dyes have a major drawback when used for coloring jellies.

That is, the anthocyanin dye turns purple when the pH is neutral to weakly alkaline and cannot be used as a red color. 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 is a dark hue with a purplish color, and it is difficult to color it into a bright bright red color.

[0004]

The problem to be solved by the person skilled in the art is to create a method for coloring jellys in a bright bright red color which is excellent in heat resistance and light resistance. This invention is one answer to this problem. The present invention will be described in detail below.

The present invention provides a pigment extracted with water or hydroalcoholic alcohol from one or more of Western red radish roots, tissue culture cells of Western madder or hairy root cultures of Western madder when coloring jellies red. Is hydrolyzed, and a uniform red pigment composition composed of the obtained pigment and alums, organic acid salts, and carbonates is used.
There is a feature of this invention.

[0006]

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.

[0007] For example, the powdered pigment means an anthraquinone pigment extracted from one or more of western red radish root, western madder tissue culture cell or western madder hairy root culture with water or hydrous alcohol. , An enzyme, a microorganism, an acid or an alkali is used to convert the dye into a pigment that is easy to form an aluminum complex salt by a hydrolysis treatment. Alum refers to burned ammonium alum, ammonium alum, burnt alum, alum, and other alums. Organic acid salts refer to sodium or potassium salts of tartaric acid, citric acid, malic acid, succinic acid, fumaric acid and the like. 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 jelly will be described.
Pectin as a coagulant for sugar, starch syrup, flavors, etc., which are the main ingredients,
Agar, gelatin, carrageenan, etc. are mixed at an appropriate ratio, and then 1 part of the red dye composition of the present invention is added to a dye solution dissolved in 2 to 9 parts of warm water, and the mixture is heated and dissolved, and then filled in a container, Cool at 5 ° C for 1 hour to make jelly. Examples of the jelly here include gelatin jelly, agar jelly, pectin jelly and the like. Here, this invention is
Reach the end and finish. According to the present invention, jelly can be colored in bright bright red which is excellent in heat resistance and light resistance. This will be described using the following example.

[0009]

【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 9 g of a powder dye. 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.

90 g of hot water was added to 10 g of this red dye composition A.
The dye solution dissolved in 2. was added according to the following formulation, heated and dissolved at 80 ° C., filled in a cup, and cooled at 5 ° C. for 1 hour to prepare pectin jelly. Similarly, a cotinyl dye composition, a lac dye composition, and a beet dye were individually made to have a pectin jelly that was made to have almost the same density, and were irradiated under a fluorescent lamp of 3000 lux for 3 days to obtain light resistance. The heat resistance was maintained for 7 days in a thermostat at 35 ° C., and the heat resistance was visually compared, and the results are shown in Table 1.

(Pectin Jelly Formulation) Water 33 g Pectin 1.3 g Sugar 50 g Citric acid 0.4 g Sodium citrate 0.15 g Starch syrup 50 g Perfume Appropriate amount Red dye composition A dye solution 0.2 ml

[0012]

[Table 1] Hue, heat resistance and light resistance of pectin jelly colored with the red dye composition A (Explanation) Hue: The hue of the colored pectin jelly was visually observed. Light resistance: Irradiation with a fluorescent lamp (3000 lux) was performed for 3 days. The residual rate (%) of the pigment is shown by visual comparison. Heat resistance: Performed for 7 days in a thermostat at 35 ° C. The residual rate (%) of the pigment is shown by visual comparison.

Results The pectin jelly prepared using the red dye composition A exhibits a bright bright red color, and is more resistant to fluorescent light than the cochineal dye composition, the rack dye composition and the beet dye, and It was also excellent in heat resistance with little change in hue.

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 added to 80 g of warm water.
The dye solution dissolved in 2. was added according to the following formulation, the total amount was made 100 ml with water, dissolved at 80 ° C. for 10 minutes, filled in a cup, and cooled at 5 ° C. for 1 hour to prepare a coffee jelly. .. Similarly, the cochineal pigment composition, the lac pigment composition, and the red yeast rice pigment were individually irradiated with a coffee jelly prepared to have almost the same concentration feeling under a fluorescent lamp of 3000 lux for 3 days. Light resistance, 35
It was kept in a thermostat at 7 ° C for 7 days to compare the heat resistance.

(Coffee Jelly Formulation) Sugar 10 g starch syrup 10 g coffee essence 0.2 g coffee extract 2 g agar 1.5 g red dye composition B dye solution 0.1 ml The total amount is made up to 100 ml with water. Results The coffee jelly prepared using the red dye composition B exhibits a reddish brown color, and is more light-resistant by a fluorescent lamp than the cochineal dye composition, the rack dye composition and the red yeast rice dye,
In addition, the heat resistance was also extremely excellent with little change in hue.

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 12 g of a powdery pigment.

26 g of alum to 7 g of this powder pigment,
63 g of sodium citrate, 20 g of anhydrous sodium carbonate
Were uniformly mixed to prepare a red dye composition C. A dye solution prepared by dissolving 10 g of this red dye composition C in 90 g of warm water was mixed according to the following formulation, and the total amount was made up to 100 ml with water.
The mixture was heated and dissolved at 0 ° C. for 10 minutes, added to the solution, filled in a cup, and cooled at 5 ° C. for 1 hour to prepare fruit jelly.
Similarly, the cochineal dye composition, the lac dye composition, and the red yeast rice dye are individually and independently exposed to sunlight for 7 days with a fruit jelly prepared to have almost the same concentration, It was kept in a thermostat at 35 ° C. for 7 days to compare the heat resistance.

(Formulation of Fruit Jelly: Apple Jelly) Sugar 18 g 1/5 Concentrated apple juice 4 g Carrageenan 1 g Apple essence 0.1 g Red dye composition C 0.2 ml The total amount is made 100 ml with water.

Results The fruit jelly prepared using the red dye composition C exhibits a bright bright red color, and is more light-resistant by irradiation with sunlight as compared with the cochineal dye composition, the rack dye composition and the red yeast rice dye, and In terms of heat resistance, there was little change in hue and it was excellent.

Claims (1)

Claim: What is claimed is: 1. 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 is hydrolyzed, A method for coloring a jelly with a red color, characterized in that the jelly is colored with a uniform red dye composition comprising the obtained dye and alums, organic acid salts and carbonates.