JPH03987B2 - - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to foods that are produced by heating dough such as cakes, breads, snack foods, kamaboko paste products, pizza, okonomiyaki, noodles, etc., and in particular, the resulting products can be made very clearly. The present invention relates to a method for coloring foods that can be beautifully colored to look like multi-colored spots or to create a pattern.

Generally, foods such as cakes, breads, and snack foods are manufactured by first preparing a dough containing flour, starch, protein, or the like as a main component, and then heating the dough by baking, frying, or the like.

Conventionally, when coloring foods manufactured in the above manner, there are two methods: 1) Applying a coloring agent to the surface of the food after heating or coating it with chiyocolate or fresh cream; 2) Uniformly coloring the dough before heating. Methods such as adding ingredients were used.

However, in the case of such conventional methods, the above-mentioned method 1) can only color the surface portion of the food, and does not extend to the inside of the food. In addition, these heated foods generally have rough and porous surfaces with uneven surfaces, so that even when coloring is applied, the coloring does not spread uniformly, resulting in problems such as lack of aesthetic appearance. In addition, methods such as 2 above can only color the entire food in a single and uniform color, and there are problems such as the inability to color the food in multiple colors by using various coloring agents of different colors. It was hot.

The present invention does not have the above-mentioned drawbacks of conventional methods, and is capable of coloring very vividly and beautifully even the inside of foods such as cakes, breads, snack foods, dough products such as kamaboko, pizza, okonomiyaki, and noodles. The purpose of this invention is to provide a method for coloring foods that is possible.

Another object of the present invention is to provide a method for coloring foods, which colors not only the surface of the food but also the inside thereof so that the food has bright multicolored spots, streaks, or patterns.

In order to achieve the above object, the present inventors conducted intensive research on food coloring methods, and found that when coloring food by dispersing solid fat containing a coloring agent in food dough and then heating it. The coloring agent is protected in the solid fat and does not dissolve into the food dough before heating, and when it is heated in this dispersed state, the solid fat melts and the coloring agent is dissolved in the food dough. remain scattered or dispersed in
It has been found that foods are colored very vividly and beautifully, and in such a way that they appear to be studded with multicolored spots or streaks, or to exhibit various patterns.

The present invention was made based on the above findings, and the gist thereof is to make solid fat in an appropriate shape such as granules by incorporating a coloring agent into the solid fat, and to disperse the solid fat in food dough and then heat it. This is a food coloring method characterized by:

The contents of the present invention will be explained in more detail below. In the method of the present invention, the solid fat containing a coloring agent to be dispersed in food dough refers to a solid fat that is heated and melted, a coloring agent is mixed into the solid fat, the mixture is melted or dispersed in the solid fat, and then the solid fat is cooled and solidified. Various shapes of solid fats containing colorants, such as those molded into granules, solid fats mixed with colorants and pulverized, or granules coated with colorants with solid fats. means.

The solid fats used in the coloring method of the present invention are those that are edible, have a softening point of usually 25°C or higher, and are solid at room temperature, such as head, lard, cacao oil, palm kernel oil, and kapok oil. It refers to hydrogenated oils such as various natural solid fats, vegetable oils such as soybean oil, corn oil, and sunflower oil, or hydrogenated fish oils.

The above-mentioned solid fat used in the present invention may have a softening point of 25°C or higher and be solid at room temperature, but the softening point of the solid fat affects the degree of coloring of the product. It is something. It is more preferable to use a solid fat with a softening point of 35° C. or higher in order to color the product so that it looks like it is studded with bright spots.

Next, as the coloring agent used in the coloring method of the present invention, any edible coloring agent can be used.For example, natural coloring agents include carotenoid coloring agents such as annatto, crocin, β-carotene, and capsanthin, and safflower. Examples include flavonoid colorants such as yellow and enine, quinone colorants such as carminic acid and laccaic acid, polyphylline colorants such as chlorophyll, diketone colorants such as betacyanidin and curcumin, and monascorubin. Of course, synthetic colorants may also be used. Among these colorants, water-soluble ones can be dispersed and mixed in heated and melted solid fat using a known method. Colorants can be dispersed in solid fats by adding surfactants. It is also possible to use solid fat that has been granulated in advance, mixed with a coloring agent, and then further compressed and granulated. On the other hand, when the colorant is oil-soluble, the colorant can be completely dissolved in the solid fat.

When solid fat containing a coloring agent is heated, the coloring agent gradually spreads throughout the food as the solid fat melts, making it possible to beautifully color the food.
Further, in the present invention, it is also possible to use two or more arbitrary colorants among the above colorants.

In the present invention, oil particles are obtained using, for example, the solid fat and coloring agent as described above. When producing oil particles, conventional granulation methods such as extrusion granulation, compression granulation, and melt granulation may be used. In addition, when producing powdered oil particles, proteins, carbohydrates, and emulsifiers may be mixed with molten solid fat to form an emulsion, which may be spray-dried. If the softening point of the solid fat used is low, the oil particles may melt after being obtained or the oil particles may stick together. Therefore, in order to prevent this, the obtained oil particles can be coated with a polymeric substance such as dextrin, gums, gelatin, or a highly concentrated sugar solution.

Further, in the present invention, the size of the oil particles obtained as described above is not particularly limited, but the size of the oil particles affects the degree of coloring of the product. In other words, even if the same amount of colorant is contained, if the oil particles are large, the concentration of the colorant will be low, and the food will be colored pale but with large spots, whereas if the oil particles are small, the concentration of the colorant will be small. The concentration increases, and the color of the food becomes darker, but the spots become smaller.

In the present invention, the solid fat in an appropriate shape such as granules obtained as described above is used for coloring foods produced by placing it in dough and then heating it.

The shape of the solid fat can be selected depending on the desired coloring shape of the product, such as a flat plate,
A solid fat formed into a thin plate or a linear shape may be appropriately placed in the dough.

Foods manufactured by heating dough as used in the present invention include, for example, cakes, cakes such as castella, breads, biscuits, rice crackers, snacks such as kutsuki, puffed confections, dough products such as kamaboko, pizza, okonomiyaki, and noodles. These are foods such as

All of these foods are manufactured by making dough and heating it, and in the present invention, the above-mentioned oil particles are appropriately added and mixed into the dough of these foods before heating. However, if the temperature of the dough is high even before heating, it is necessary to cool the dough to a temperature lower than the softening point of the solid fat used before adding and mixing oil particles.

Furthermore, there are no particular regulations regarding the amount of oil particles when added to food dough. If the amount added to the dough is large, more parts of the food will be colored; if the amount added is small, the food will be partially colored.

Furthermore, in the method of the present invention, by simultaneously adding and mixing oil particles containing coloring agents of different colors to the food dough, it is possible to color the food so that it looks like multicolored spots are scattered.

In the present invention, the food dough to which oil particles have been added and mixed as described above is then heated. As a result, the solid fat melts and the coloring agent spreads throughout the food and remains scattered, thereby coloring the food. The solid fat can be used in various shapes such as granules, and may be appropriately dispersed in the dough depending on the shape and desired coloring mode.

When heating food dough, a heating method commonly used for each food may be used. However, if the same food dough is heated using different heating means, or even if the same heating means is heated to a different degree, the degree of coloring of the food will vary slightly. In other words, when heating is relatively slow, the coloring agent spreads easily in the food, and the food is colored in a light color but spreads over a wide range; when heating is relatively rapid, the food is colored in a deep color. It will be partial.

When food is colored by the method of the present invention as described above, it is possible to color not only the surface of the finished food but also the inside thereof in a multicolored, clear spot, stripe, or pattern. It is. In particular, when it comes to luxury foods such as cakes and snack foods,
By using multicolored solid fats, the product is beautifully colored as if it were studded with multicolored spots, making it highly palatable.

Moreover, in the method of the present invention, it is possible to obtain products with different degrees of coloring and coloring modes depending on conditions such as the colorant used, the type of solid fat, the size of oil particles, the heating means and the degree of heating.

Furthermore, in the method of the present invention, it is possible to color foods as described above simply by dispersing solid fat containing a coloring agent into food dough and then heating it, and the manufacturing process also follows conventional methods. It is very simple and convenient.

Example 1 95 parts of cacao butter and 5 parts of annatto (oil-soluble) were mixed uniformly at a temperature of about 40°C, and the mixture was tempered to stabilize the crystallization, which was then passed through an extrusion granulator to form granules. of oil particles were obtained.

Pound cake batter mixture Butter 20 parts Shoughtoning 50 parts Sugar 15 parts Eggs 30 parts Wheat flour 27 parts Oil particles 3 parts Pound cake dough prepared by a conventional method using the above-mentioned mixture of the obtained oil particles (product temperature approx. The mixture was added to a temperature of 25°C) and mixed, then put into a mold and baked in an oven at about 170°C for 40 minutes to obtain a pound cake.
When the resulting pound cake was cut with a knife, the cross section was very beautiful with orange spots scattered around.

Example 2 To 90 parts of highly hydrogenated soybean oil (softening point 60-65°C), 10 parts of annatto (water-soluble) previously dissolved in propylene glycol and an appropriate amount of lecithin (soybean phospholipid) were added, and the product temperature was adjusted to 90 parts. Mix evenly at about 70℃, 25
After cooling to ℃, it was passed through an extrusion granulator to obtain orange oil particles A. Separately, yellow oil particles B were obtained in the same manner using 90 parts of highly hydrogenated soybean oil and 10 parts of crocin previously dissolved in propylene glycol.

Mixing of rice cracker dough Rice flour 50 parts Potato starch 20 parts Salt 6 parts Water 20 parts Oil particles A 2 parts Oil particles B 2 parts The obtained oil particles A and B were mixed with α obtained by a conventional method using the above composition. After adding and mixing it into the dough (temperature: approx. 30℃), mold it and heat it for 2 hours at an oil temperature of 200℃.
Rice crackers were obtained by deep-frying. The surface of the obtained rice crackers,
The interior was colored with orange and yellow spots, making it extremely beautiful and highly palatable.

Claims (1)

[Claims] 1. A method for coloring food, which comprises dispersing solid fat containing a coloring agent into food dough and then heating it.