Paprika emulsified pigment preparation and method for producing the same

Abstract

The present invention provides a paprika emulsified dye preparation which has a red color. Specifically, the present invention provides a paprika emulsified dye preparation which contains a paprika dye, an oil-based solvent, water and an emulsifying agent, and which is characterized in that: the color density per 1% by mass of the oil phase is 1,500 CV or more; the volume-based median diameter (D50) of emulsified particles is from 1 μm to 3 μm; and the hue is from 25 to 34.

Description

[Technical Field] 【0001】 This invention relates to a paprika emulsified pigment preparation and a method for producing the same. [Background technology] 【0002】 Paprika pigment is known as a relatively inexpensive natural red pigment and is used to color various red foods such as imitation crab meat. However, conventional paprika pigment preparations exhibit an orange to yellow color and have the drawback of not being able to produce red color on their own. Therefore, methods such as combining it with red koji pigment have been used to achieve red coloration. 【0003】 Furthermore, it is known that when the size of the emulsified particles in a paprika pigment preparation is small, the preparation exhibits an orange color. Although a technique has been developed to prepare a paprika pigment preparation that exhibits a red color by increasing the size of the emulsified particles (Patent Documents 1 and 2), increasing the size of the emulsified particles has resulted in problems such as a darker color tone and an increased amount of pigment required for coloring. Furthermore, in order to prepare a paprika pigment preparation that does not transfer (transfer color) to the film used to package processed seafood products colored with paprika pigment, an oil-in-water emulsion composition containing paprika pigment is known, which is an emulsion of an oil phase containing paprika pigment and a lipophilic food emulsifier, and an aqueous phase containing a hydrophilic polymer compound and water (Patent Document 3). However, as will be described later, the pigment preparation described in that document was not intended to strongly color red, and its color was orange. [Prior art documents] [Patent Documents] 【0004】 [Patent Document 1] Japanese Patent Publication No. 2001-252043 [Patent Document 2] Japanese Patent Application Publication No. 05-316995 [Patent Document 3] Japanese Patent Publication No. 2006-109792 [Overview of the project] [Problems that the invention aims to solve] 【0005】 The object of this invention is to provide a paprika emulsified dye formulation that has a small particle size and exhibits a red color, and a method for producing the same. [Means for solving the problem] 【0006】 The inventors of the present invention diligently conducted research to solve the above problems and discovered that when preparing a paprika emulsified pigment formulation, if the color density per 1% by mass of the oil phase is set to 1500 CV or more, the pigment formulation will exhibit a red color even when the particle size is small. Further improvements led to the completion of the present invention. 【0007】 This invention was completed through further research based on the aforementioned findings, and has the following embodiments. 【0008】 [1] A paprika emulsified colorant preparation, It contains paprika pigment, an oily solvent, water, and an emulsifier. The following features: Color density of 1500 CV or more per 1% by mass of oil phase; The volume-based median diameter (D50) of the emulsion particles is 1-3 μm; and Hue range: 25-34 A pharmaceutical preparation having the following properties. [2] The formulation according to [1], further characterized in that the saturation is 30 to 44. [3] The formulation according to [1] or [2], wherein the emulsifier is at least one selected from the group consisting of gum arabic, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin polyricinolate, lecithin, ghati gum, and low molecular weight ghati gum. [4] The preparation according to any one of [1] to [3], wherein the oil phase content is 10 to 40% by mass relative to the total amount of the paprika emulsified coloring preparation. [5] A method for producing a paprika emulsified pigment preparation, comprising: mixing a paprika pigment and an oily solvent to prepare an oil phase having a color density of 1500 CV or more per 1% by mass of the oil phase; and mixing the oil phase with an aqueous phase containing water and an emulsifier to prepare emulsified particles having a median diameter (D50) of 1 to 3 μm based on volume. A method comprising the above steps. [6] The method according to [5], wherein the emulsifier is at least one selected from the group consisting of gum arabic, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin polyricinoleate, lecithin, ghatti gum, and low molecular weight ghatti gum. [7] The method according to [5], further comprising adding an oil-soluble emulsifier when preparing the oil phase. [8] The method according to any one of [5] to [7], wherein the oil phase and the aqueous phase are mixed such that the content of the oil phase is 10 to 40% by mass based on the total amount of the paprika emulsified pigment preparation. [Advantages of the Invention] 【0009】 There is provided a paprika emulsified pigment preparation having small particle size and exhibiting red color. Therefore, by coloring a product using the paprika emulsified pigment preparation of the present invention, a product exhibiting a desired red color can be prepared. [Brief Description of the Drawings] 【0010】 [Figure 1] FIG. 1 shows milk colored using a conventional paprika emulsified pigment preparation and the paprika emulsified pigment preparation of the present invention. [Figure 2] FIG. 2 shows ice cream colored using a conventional paprika emulsified pigment preparation and the paprika emulsified pigment preparation of the present invention. [Figure 3] FIG. 3 shows milk colored using various pigment preparations (from left: Example 19, Comparative Example 9, Comparative Example 5, Comparative Example 10, Comparative Example 11). [Modes for Carrying Out the Invention] 【0011】 Hereinafter, each embodiment included in the present invention will be described in more detail. 【0012】 [Emulsion preparation (emulsion pigment preparation)] The emulsion preparation of the present invention can be prepared by separately preparing an oil phase containing paprika pigment with a color density of a certain level or more and an aqueous phase, mixing the two, and emulsifying them. 【0013】 [Oil phase] In the present invention, the "oil phase" contains paprika pigment and an oily solvent, and may optionally contain an oil-soluble emulsifier, an oil-soluble antioxidant, and an oil-soluble flavoring agent. 【0014】 The content of the oil phase with respect to the total amount of the paprika emulsion pigment preparation is not particularly limited, and can be appropriately set within the range where the effects of the present invention are exhibited. For example, it can be 10 to 40% by mass. Preferably it is 11 to 35% by mass, more preferably 12 to 30% by mass. 【0015】 Paprika pigment The paprika pigment is not particularly limited as long as it is a pigment extracted from the fruit of a solanaceous paprika with an oil or an organic solvent. For example, as the paprika pigment, those obtained by extracting from the fruit of Capsicum annuum LINNE with hot oil, those obtained by extracting with hexane or ethyl alcohol at room temperature to slightly warm temperature, those obtained by extracting with carbon dioxide under pressure at warm temperature, or those obtained by removing pungent components from these with carbon dioxide under pressure at warm temperature, etc. are exemplified. 【0016】 The shape of the paprika pigment used in the paprika emulsion pigment preparation of the present invention is not particularly limited, and for example, it may be in a liquid state (for example, solution state, suspension state, etc.), paste state, or solid state (for example, powder state, etc.). 【0017】 The color density (CV) of the paprika pigment used in the paprika emulsified pigment preparation of the present invention is not particularly limited, but is exemplified by being 100,000 CV or more. A pigment with a CV of 200,000 CV or more may be used, or a pigment with a CV of 300,000 CV or more may be used. 【0018】 The amount of paprika pigment in the total amount of the paprika emulsified pigment preparation is not particularly limited, as long as the color concentration per 1% by mass of the oil phase contained in the paprika emulsified pigment preparation is 1500 CV or more. The amount of paprika pigment in the total amount of the paprika emulsified pigment preparation can be expressed as the color concentration (CV) of the paprika pigment in the total amount of the paprika emulsified pigment preparation, and can be appropriately set in the range of 15000 to 60000 CV, for example. Preferably it is 25000 to 55000 CV, more preferably 30000 to 50000 CV. 【0019】 Paprika emulsified coloring preparations may contain other oil-soluble colorings in addition to paprika coloring, or they may not contain other oil-soluble colorings. Examples of other oil-soluble colorings include astaxanthin and tomato lycopene. 【0020】 Oily solvent The oily solvent used in the present invention is preferably one that can be used as a solvent for oil-soluble materials such as paprika pigment, and more specifically, one that is compatible with oil-soluble materials such as paprika pigment. The oily solvent used in the present invention is preferably an edible substance that can be added to food and beverages, or a substance that can be applied to the human body as a cosmetic. 【0021】 Examples of oily solvents used in the present invention include vegetable oils such as rapeseed oil, corn oil, rice oil, palm oil, soybean oil, olive oil, jojoba oil, coconut oil, safflower oil, sunflower oil, sesame oil, perilla oil, elemi resin, and mastic resin; Animal fats and oils such as beef tallow and pork tallow; This includes sucrose acetate isobutyrate (SAIB), rosin, dammar resin, ester gum, glycerin fatty acid ester, and triglycerides. These can be used individually or in any combination of two or more types. 【0022】 Examples of oily solvents are preferably vegetable oils and fats, sucrose acetate isobutyrate (SAIB), glycerin fatty acid esters, and triglycerides, and more preferably vegetable oils and fats, glycerin fatty acid esters, and triglycerides (more preferably medium-chain triglyceride (MCT) which has excellent oxidation stability). Medium-chain fatty acid triglycerides refer to triacylglycerols composed of medium-chain fatty acids having approximately 6 to 12 carbon atoms, preferably 6 to 10 carbon atoms, and more preferably 8 to 10 carbon atoms. Specifically, this includes caprylic acid triglycerides, capric acid triglycerides, caprylic acid, and capric acid mixed triglycerides, as well as mixtures thereof. 【0023】 The amount of oily solvent relative to the total amount of the paprika emulsified coloring preparation is not particularly limited and can be appropriately set within the range in which the effects of the present invention are exhibited. For example, it can be 0.05% to 8% by mass. Preferably, it is 0.1% to 7.5% by mass, and more preferably 0.2% to 7% by mass. 【0024】 Oil-soluble emulsifier Examples of oil-soluble emulsifiers that can be used in the "oil phase" of the present invention include lecithin, and sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and polyglycerin polyricinolates, all of which have an HLB value in the range of approximately 0 to 6. The HLB values ​​of the sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, propylene glycol fatty acid esters, and polyglycerin polyricinolates used in the "oil phase" may be 0 to 5, 0 to 4, or 0 to 3. Furthermore, sucrose fatty acid esters with an HLB value close to 0 (for example, sucrose acetate isobutyrate (SAIB)) and glycerin fatty acid esters may overlap with the above-mentioned uses as oily solvents. In the present invention, the use of an oil-soluble emulsifier is not essential, but for example, when using naturally derived polysaccharides such as gum arabic as a water-soluble emulsifier as described later, there is an advantage to using an oil-soluble emulsifier in combination to improve the long-term stability of the emulsified formulation. 【0025】 In the present invention, lecithin may be used when preparing the aqueous phase or when preparing the oil phase, as described later. Examples of lecithin that can be used when preparing the oil phase of the present invention include plant lecithin (e.g., soybean lecithin, corn lecithin, rapeseed lecithin, sunflower lecithin, etc.), egg yolk lecithin, fractionated lecithin, enzyme-treated lecithin, and enzymatically hydrolyzed lecithin. Among these, plant lecithin can be preferably used, and sunflower lecithin can be more preferably used. These can be used individually or in combination of two or more. Fractionated lecithin refers to a substance obtained by fractionating specific components from plant lecithin or egg yolk lecithin using an organic solvent such as ethanol and utilizing the difference in solubility. Enzyme-treated lecithin refers to a substance obtained by reacting a mixture of "plant lecithin" or "egg yolk lecithin" and glycerin with phospholipase D, and contains phosphatidylglycerol as its main component. Furthermore, enzymatically hydrolyzed lecithin refers to lecithin obtained by adjusting the pH of "plant lecithin" or "egg yolk lecithin" with water or an alkaline aqueous solution, enzymatically hydrolyzing it at room temperature to warm temperature, and then extracting it with ethanol, isopropyl alcohol, or acetone. It contains lysolecithin and phosphatidic acid as its main components. 【0026】 The fatty acids constituting sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, and polyglycerin polyricinoleates that can be used as oil-soluble emulsifiers in the present invention are not particularly limited, but examples include saturated or unsaturated fatty acids with about 12 to 20 carbon atoms, such as lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, ricinoleic acid, and arachidic acid. The fatty acids constituting sucrose fatty acid esters, sorbitan fatty acid esters, glycerin fatty acid esters, polyglycerin fatty acid esters, and polyglycerin polyricinoleates may be one fatty acid selected from these, or two or more fatty acids. 【0027】 In the present invention, sucrose fatty acid esters that can be used as oil-soluble emulsifiers include, specifically, sucrose laurate esters, sucrose myristic acid esters, sucrose palmitate esters, sucrose stearate esters, sucrose oleate esters, and acetylated sucrose fatty acid esters, all of which have a monoester content of 30% or less. Acetylated sucrose fatty acid esters are preferred. The upper limit of the monoester content of the sucrose fatty acid ester is not particularly limited, but may be 25% or less, or 20% or less. Similarly, the lower limit of the monoester content is not particularly limited, but may be 5% or more, or 10% or more. These can be used individually or in combination of two or more. 【0028】 In the present invention, sorbitan fatty acid esters that can be used as oil-soluble emulsifiers include, specifically, sorbitan monostearate ester and sorbitan monooleate ester. These can be used individually or in combination of two or more. 【0029】 In the present invention, glycerin fatty acid esters that can be used as oil-soluble emulsifiers include, specifically, monoglycerin oleate ester and monoglycerin laurate ester. These can be used individually or in combination of two or more. 【0030】 The average degree of polymerization of polyglycerin fatty acid esters that can be used as oil-soluble emulsifiers in the present invention is not particularly limited and can be appropriately set within a range that exhibits the effects of the present invention. For example, it can be about 2 to 10. Examples of such polyglycerol fatty acid esters include pentaglycerol hexastearate, decaglycerol pentaoleate, decaglycerol pentastearate, decaglycerol decaoleate, and decaglycerol decastearate. These can be used individually or in combination of two or more. 【0031】 Specific examples of propylene glycol fatty acid esters that can be used as oil-soluble emulsifiers in the present invention include propylene glycol fatty acid monostearate and propylene glycol fatty acid distearate. 【0032】 In the present invention, polyglycerol polyricinolates that can be used as oil-soluble emulsifiers include, specifically, tetraglycerol condensed ricinoleate ester, pentagricerol condensed ricinoleate ester, hexaglycerol condensed ricinoleate ester, and the like. These can be used individually or in combination of two or more. 【0033】 The amount of oil-soluble emulsifier relative to the total amount of the paprika emulsified coloring preparation is not particularly limited and can be appropriately set within the range in which the effects of the present invention are exhibited. For example, it can be 0.05 to 5% by mass. Preferably, it is 0.08 to 4% by mass, and more preferably 0.1 to 3% by mass. 【0034】 Oil-soluble antioxidant Oil-soluble antioxidants that can be used in the "oil phase" of the present invention include ascorbic acid fatty acid esters, vitamins such as vitamin E (e.g., tocopherol, tocotrienol, tocopherol acetate, etc.), and oil-soluble polyphenols such as bayberry extract. In the present invention, the use of oil-soluble antioxidants is not essential, but using oil-soluble antioxidants has the advantage of suppressing the decrease in the color concentration of paprika pigment, preventing oxidation and spoilage of the oils in the oil phase, and preventing the generation of off-odors (oil odors). 【0035】 The amount of oil-soluble antioxidant relative to the total amount of the paprika emulsified coloring preparation is not particularly limited, but can be 0.1% by mass or more, and preferably 0.3% by mass or more. The upper limit of the amount of oil-soluble antioxidant is also not particularly limited, but for example, it is 5% by mass or less, preferably 3% by mass or less, relative to the total amount of the paprika emulsified coloring preparation. 【0036】 oil soluble fragrance In this invention, the use of oil-soluble fragrances is not essential, but using oil-soluble fragrances has the advantage of preventing the detection of odors (oil odors) derived from oils and fats in the oil phase. The oil-soluble fragrances (including lipid-soluble fragrances) that can be used in the present invention may be any oil-soluble or lipid-soluble substance containing fragrance components, and are not limited to that extent. The oil-soluble fragrance used in the present invention is preferably an edible fragrance that can be added to food and beverages, or a fragrance that can be applied to the human body as a cosmetic. 【0037】 Examples of the aforementioned fragrances include extracts obtained from animal or plant-based natural raw materials by non-volatile solvent extraction, volatile solvent extraction, supercritical fluid extraction, or combinations thereof; Essential oils obtained by steam distillation or pressing, and natural fragrances such as recovered flavors; Synthetic fragrances are fragrances synthesized using chemical methods; Examples include fragrance bases obtained by adding and / or dissolving these fragrances in oils and / or solvents. Examples of the forms of the aforementioned natural fragrances include: Extracts such as absolutes, essences, and oleoresins; Extraction obtained by cold pressing, etc., and Examples include extracts using alcohol, or extracts using a mixture of water and alcohol (these extracts are commonly known as tinctures). 【0038】 Specific examples of these fragrances are: Citrus essential oils such as orange oil, lemon oil, grapefruit oil, lime oil, and mandarin oil; Floral essential oils (or absolutes) such as lavender oil; Essential oils such as peppermint oil, spearmint oil, and cinnamon oil; Essential oils (or oleoresins) of spices such as allspice, aniseed, basil, bay leaf, cardamom, celery, cloves, garlic, ginger, mustard, onion, paprika, parsley, and black pepper; Synthetic fragrances such as limonene, linalool, geraniol, menthol, eugenol, and vanillin; Extracts from beans such as coffee, cocoa, vanilla, and roasted peanuts; Essential substances derived from tea, such as black tea, green tea, and oolong tea; and Examples include synthetic fragrance compounds. These fragrances can be used individually, but they are usually used in combination of two or more to create blended fragrances. In this invention, the term "fragrance" is defined as a concept that encompasses not only fragrances consisting of a single compound, but also such blended fragrances. 【0039】 The amount of oil-soluble flavoring relative to the total amount of the paprika emulsified coloring preparation is not particularly limited, but can be 0.01% by mass or more, and preferably 0.1% by mass or more. The upper limit of the amount of oil-soluble flavoring is also not particularly limited, but for example, it is 5% by mass or less, preferably 3% by mass or less, relative to the total amount of the paprika emulsified coloring preparation. 【0040】 <Aqueous phase> In the present invention, the "aqueous phase" refers to the portion other than the "oil phase" described above, and is a mixture of hydrophilic materials with high solubility in water, such as water-soluble emulsifiers, polyhydric alcohols, pH adjusters such as organic acids and / or inorganic acids, inorganic salts, and ion-exchanged water. 【0041】 The amount of aqueous phase relative to the total amount of the paprika emulsified colorant preparation is not particularly limited and can be appropriately set within the range in which the effects of the present invention are exhibited. For example, it can be 60 to 90% by mass. Preferably, it is 65 to 89% by mass, and more preferably 70 to 88% by mass. 【0042】 Water-soluble emulsifier Examples of water-soluble emulsifiers include natural polysaccharides with emulsifying properties such as gum arabic, ghati gum, low molecular weight ghati gum, pectin, and octenyl succinate starch (natural emulsifiers); naturally derived emulsifiers such as lecithin and saponins; and synthetic emulsifiers such as sucrose fatty acid esters and polyglycerol fatty acid esters with an HLB in the range of 7 to 18. Among these, gum arabic is preferred as a natural emulsifier, lecithin as a naturally derived emulsifier, and sucrose fatty acid esters with an HLB in the range of 7 to 18 as synthetic emulsifiers. Natural emulsifiers and synthetic emulsifiers may be used in combination. These can be used individually or in combination of two or more. 【0043】 In this invention, gum arabic is not limited to any commonly available type. For example, it can be a plant of the genus Acacia, which is a legume (e.g., Acacia senegal or Acacia seyal Sap of trees such as, preferably, Acacia senegal It is a polysaccharide obtained from [source]. Although the molecular structure of gum arabic has not been fully elucidated, it is known to consist of galactose, arabinose, rhamnose, and glucuronic acid as constituent sugars. Gum arabic is commercially available, and examples of products include "Gum Arabic SD" manufactured by San-Ei Gen F.F.I. Co., Ltd. 【0044】 In the present invention, ghatti gum is a polysaccharide derived from the sap (secretion) of the Burseraceae family, and is a polysaccharide known as a food additive. Generally, the weight-average molecular weight of ghatti gum in the market varies depending on the tree age of the tree from which the raw material is collected, the extraction method, etc., but the weight-average molecular weight of ghatti gum used as an emulsifier is usually in the range of 1.1×10 Anogeissus latifolia ~2×10 , , 【0045】 , Anogeissus latifolia ~2×10 6 . 【0045】 In the present invention, low-molecular-weight ghatti gum is a polysaccharide derived from the sap (secretion) of the Burseraceae family, similar to ghatti gum, but can be prepared by different processes from ghatti gum, for example, heat decomposition treatment, acid decomposition treatment, enzymatic decomposition treatment, etc. (International Publication No. 2018 / 062554). The weight-average molecular weight of low-molecular-weight ghatti gum is in the range of 0.03×10 Anogeissus latifolia ~0.75×10 6 ~0.75×10 6 , for example, 0.03×10 6 or more, 0.04×10 6 or more, 0.05×10 6 or more, or 0.06×10 6 or more, and is 0.75×10 6 or less, 0.60×10 6 or less, 0.50×10 6 or less, or 0.40×10 6 or less. In addition, as low-molecular-weight ghatti gum, ghatti gum with a molecular weight distribution (ratio of weight-average molecular weight to number-average molecular weight) (Mw / Mn) of 1.1 to 13 is also exemplified. The molecular weight distribution (ratio of weight-average molecular weight to number-average molecular weight) (Mw / Mn) of low-molecular-weight ghatti gum is, for example, in the range of 1.1 to 10, in the range of 2.65 to 10, in the range of 1.1 to 8, in the range of 1.1 to 6, or in the range of 1.1 to 4. 【0046】 The weight-average molecular weight and molecular weight distribution of ghatti gum and low-molecular-weight ghatti gum are measured by the following method. [Method for Measuring Molecular Weight and Molecular Weight Distribution] The molecular weight and molecular weight distribution are measured by GPC analysis under the following conditions. Detector: RI Mobile phase: 100mM K2SO4 Flow rate: 1.0ml / min Temperature: 40℃ Column: TSKgel GMPWXL 30cm (Guard PWXL) Injection: 100 μl Pullulan Standard: Shodex STANDARD P-82 【0047】 The pectin that can be used in this invention may be derived from the cell walls of most plants, such as vegetables and fruits, or from the pulp or peel of fruits. Pectin is a polysaccharide containing approximately 300 to 1000 monosaccharide units, the main monosaccharide unit being the D-galacturonic acid group. The length and complexity of the polysaccharide chain, as well as the order of the monosaccharide units within the chain, depend on the pectin source. 【0048】 The octenyl succinate starch that can be used in the present invention is obtained by subjecting starch derived from corn, potatoes, sweet potatoes, wheat, rice, glutinous rice, tapioca, and sago palm, etc., as raw material starches, to chemical treatments broadly classified into decomposition treatment and addition treatment. These starch raw materials can be used individually or in any combination of two or more types. 【0049】 In this invention, the lecithin that can be used when preparing the aqueous phase is the same as the lecithin used in the oil phase. Specifically, examples include plant lecithin (e.g., soybean lecithin, corn lecithin, rapeseed lecithin, sunflower lecithin, etc.), egg yolk lecithin, fractionated lecithin, enzyme-treated lecithin, and enzymatically hydrolyzed lecithin. 【0050】 In the present invention, plant extracts rich in saponins can also be used as saponins when preparing the aqueous phase. Examples of plant extracts include quillaja extract, yucca extract, ginseng extract, soybean extract, tea seed extract, and pagoda tree extract. 【0051】 Examples of HLB values ​​for sucrose fatty acid esters and polyglycerol fatty acid esters that can be used as water-soluble emulsifiers in the present invention include those of approximately 7 to 18. These HLB values ​​may also be 8 to 17, 9 to 16, 10 to 15, or 11 to 18. 【0052】 The fatty acids constituting the sucrose fatty acid ester and polyglycerol fatty acid ester that can be used as water-soluble emulsifiers in the present invention are not particularly limited, but examples include saturated or unsaturated fatty acids with about 12 to 20 carbon atoms, such as lauric acid, myristic acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, and arachidic acid. The fatty acids constituting the sucrose fatty acid ester and polyglycerol fatty acid ester may be one fatty acid selected from these, or two or more fatty acids. 【0053】 In the present invention, sucrose fatty acid esters that can be used as water-soluble emulsifiers include, specifically, sucrose monolaurate, sucrose monomyristate, sucrose monopalmitate, sucrose monostearate, and sucrose monooleate. Preferably, sucrose monopalmitate and sucrose monostearate are used. These can be used individually or in combination of two or more. 【0054】 The average degree of polymerization of the polyglycerin fatty acid ester that can be used as a water-soluble emulsifier in the present invention is not particularly limited and can be set as appropriate within the range in which the effects of the present invention are exhibited. For example, it can be set to about 6 to 10. Examples of such polyglycerol fatty acid esters include hexaglycerol monostearate, decaglycerol monostearate, decaglycerol monooleate, decaglycerol monomyristate, and decaglycerol monopalmitate. These can be used individually or in combination of two or more. 【0055】 The amount of water-soluble emulsifier relative to the total amount of the paprika emulsified coloring preparation is not particularly limited and can be appropriately set within the range that exhibits the effects of the present invention. For example, it can be 1 to 20% by mass. Preferably, it is 2 to 19% by mass, and more preferably 3 to 18% by mass. 【0056】 polyhydric alcohols The emulsified formulation of the present invention may preferably contain a polyhydric alcohol as a preservative and / or excipient. This can improve the storage stability of the emulsified formulation. Examples of polyhydric alcohols that can be used in the present invention include glycerin, diglycerin, triglycerin, polyglycerin, propylene glycol, dipropylene glycol, 1,3-butylene glycol, ethylene glycol, polyethylene glycol, sorbitol (D-sorbitol), xylitol, maltitol, erythritol, mannitol, xylose, glucose, lactose, mannose, oligotose, fructose-glucose liquid sugar, and sucrose. These polyhydric alcohols can be used individually or in any combination of two or more. In the present invention, the polyhydric alcohol is preferably propylene glycol, glycerin, or a combination thereof. 【0057】 The polyhydric alcohol content in the emulsified formulation of the present invention is not particularly limited and can be appropriately adjusted according to the target emulsified formulation. The polyhydric alcohol content relative to the total amount of the paprika emulsified pigment formulation is, for example, 10% by mass or more, preferably 15% by mass or more, more preferably 20% by mass or more, and even more preferably 25% by mass or more. The upper limit of the polyhydric alcohol content is also not particularly limited, but for example, it is 60% by mass or less, preferably 58% by mass or less, more preferably 55% by mass or less, and even more preferably 50% by mass or less, relative to the total amount of the paprika emulsified pigment formulation. Therefore, the polyhydric alcohol content in the total amount of the paprika emulsified pigment formulation is, for example, 10 to 60% by mass, preferably 15 to 58% by mass, more preferably 20 to 55% by mass, and even more preferably 25 to 50% by mass, relative to the total amount of the paprika emulsified pigment formulation. 【0058】 water Examples of water that can be used in the present invention include pure water, deionized water, and tap water. The water content is not limited, but for example, it can be 5% by mass or more relative to the total amount of the paprika emulsified coloring preparation, preferably 10% by mass or more, more preferably 15% by mass or more, even more preferably 20% by mass or more, and particularly preferably 25% by mass or more. 【0059】 pH The pH of the "aqueous phase" of the present invention can be adjusted as appropriate depending on the type and content of the constituent ingredients, the dosage form, etc., and is not limited to these, but for example, it can be in the range of 2 to 8, 2.5 to 7.5, or 3 to 7. In addition, organic acids and / or inorganic acids can be used as necessary to adjust the pH of the "aqueous phase" to the above range. The type of organic acid and / or inorganic acid is not particularly limited. Examples of such organic and / or inorganic acids include citric acid, phytic acid, ascorbic acid, phosphoric acid, lactic acid, adipic acid, gluconic acid, succinic acid, acetic acid, tartaric acid, fumaric acid, malic acid, and pyrophosphate. These organic and / or inorganic acids can be used individually or in any combination of two or more. In the present invention, preferred organic and / or inorganic acids are one or more selected from the group consisting of citric acid, phytic acid, ascorbic acid, phosphoric acid, and lactic acid. 【0060】 Inorganic salts Examples of inorganic salts that can be used in the present invention include table salt (sodium chloride) and potassium chloride. The amount of inorganic salts relative to the total amount of the paprika emulsified coloring preparation is not particularly limited, but can be 1% by mass or more, and preferably 3% by mass or more. The upper limit of the amount of inorganic salts is also not particularly limited, but for example, it is 10% by mass or less, preferably 8% by mass or less, relative to the total amount of the paprika emulsified coloring preparation. 【0061】 The "aqueous phase" of the present invention may contain other optional components, such as water-soluble vitamins, thickening and stabilizing agents such as dextrin, antioxidants, chelating agents, preservatives, water-soluble fragrances, or water-soluble antioxidants, to the extent that they do not interfere with the effects of the present invention. Examples of water-soluble fragrances that can be used in the present invention include water-soluble butter fragrances and alcohol-based fragrances. Examples of water-soluble antioxidants that can be used in the present invention include ascorbic acid or erythorbic acid, their derivatives, and their salts. 【0062】 The dosage form of the paprika emulsified coloring preparation is not particularly limited, but examples include liquid, paste, powder, granules, or tablets. Among these, a liquid form is preferred. 【0063】 The color density per 1% by mass of the oil phase in the paprika emulsified coloring preparation is preferably 1500 CV or higher. For example, the lower limit of the color density per 1% by mass of the oil phase in the paprika emulsified coloring preparation is 1800 CV or higher, 1900 CV or higher, 2000 CV or higher, 2100 CV or higher, 2200 CV or higher, 2300 CV or higher, 2400 CV or higher, or 2500 CV or higher, and the upper limit is 3500 CV or lower, 3000 CV or lower, 2900 CV or lower, or 2800 CV or lower. 【0064】 The color density (CV) per 1% by mass of the oil phase in the emulsified formulation of the present invention can be calculated from the color density calculated from the color value shown below, and from the mass percentage of the oil phase. The color value (10%E) can be measured according to the color value measurement method described in the Food Additives Standards. Specifically, an appropriate amount of paprika emulsified coloring preparation is weighed out, primaryly diluted with deionized water, and then secondary diluted with acetone. The color value (color value = (10 × A × dilution ratio) / sample amount (g)) can be calculated by measuring the absorbance (A) at the maximum absorption wavelength of the resulting diluted solution, with acetone as the control. From the calculated color value, the color density (CV) can be calculated according to the formula specified by the MSD-10 method (color value 10%E × 66 = color density (CV)). The amount of oil phase in a paprika emulsified dye preparation can be measured by recovering the oil phase. Specifically, saturated saline solution and 95% alcohol are added to a paprika emulsified dye preparation whose mass has been measured in advance, and the oil-water separation is performed by shaking. By measuring the mass of the recovered oil phase, the mass percentage of the oil phase contained in the paprika emulsified dye preparation can be calculated. Therefore, the color density per 1% of the oil phase can be calculated using the following formula. Color density (CV) per 1% by mass of oil phase = Color density (CV) of paprika pigment preparation / Mass percentage of oil phase in the preparation 【0065】 The volume-based median diameter (D50) of the emulsified particles contained in the paprika emulsified coloring preparation is 1 to 3 μm, for example, 1.1 to 3 μm, 1.2 to 3 μm, 1.3 to 3 μm, 1.4 to 3 μm, 1.5 to 3 μm, 1.6 to 3 μm, 1.7 to 3 μm, or 1.8 to 3 μm. 【0066】 The volume-based median diameter (D50) of the emulsified particles contained in the paprika emulsified pigment preparation can be measured by particle size distribution. The particle size distribution is measured volume-based using a laser diffraction particle size analyzer. Specifically, it can be measured according to the examples described below. 【0067】 <Color tone of paprika emulsified dye preparation> The hue of the paprika emulsified pigment preparation is preferably 25 to 34. More preferably, it is 25 to 30. In this specification, the hue of the paprika emulsified pigment preparation is calculated from the a and b values ​​measured using a colorimeter (e.g., juice colorimeter NDJ-300A) after diluting the paprika emulsified pigment preparation with an aqueous solution of milk diluted to 50% with deionized water (sometimes referred to as "50% milk water" in this specification) so that the color concentration of the paprika pigment is 300 CV. Specifically, it is measured according to the examples described below. 【0068】 The saturation of the paprika emulsified coloring preparation is preferably 30 to 44, more preferably 30 to 41. In this specification, the saturation of the paprika emulsified coloring preparation is calculated from the a and b values ​​measured using a colorimeter (e.g., juice colorimeter NDJ-300A) after diluting the paprika emulsified coloring preparation with 50% milk water so that the color concentration of the paprika pigment is 300 CV. Specifically, it is measured according to the examples described below. While we do not wish to be bound by theory, in cases where the components contained in a paprika emulsified coloring preparation are similar, if the median diameter (D50) based on the volume of the emulsified particles is greater than 3 μm, it is expected that the saturation will decrease due to a decrease in the number of emulsified particles. On the other hand, if the median diameter (D50) based on the volume of the emulsified particles is less than 1 μm, the saturation will increase with an increase in the number of emulsified particles, but the color tone will become yellowish. Therefore, it is thought that an intermediate particle size offers a good balance between saturation and a reddish tone. 【0069】 Examples of paprika emulsified coloring preparations include those with an a value of 30-36. Examples of paprika emulsified coloring preparations include those with a b value of 15-23. 【0070】 The paprika emulsified pigment preparation of the present invention can be used as a coloring agent that exhibits a red color. Since the paprika emulsified pigment preparation of the present invention has a color density of 1500 CV or more per 1% by mass of the oil phase, it can exhibit a red color even with particle sizes in the range of D50 value = 1 to 3 μm. 【0071】 In a preferred embodiment, the paprika emulsified pigment preparation of the present invention preferably has excellent stability. The stability of the paprika emulsified pigment preparation can be evaluated, for example, by using the D50 change ratio, which is the change in particle size distribution when the paprika emulsified pigment preparation is stored at 60°C. The D50 change ratio can be calculated by dividing the median diameter D50 (μm) after storage at 60°C for 7 days by the median diameter D50 (μm) immediately after preparation. Specifically, a D50 change ratio of 0.8 to 3 is exemplified. Preferably, it is 0.85 to 2. The paprika emulsified dye preparation is expected to maintain its coloration due to its excellent stability. 【0072】 When examining the color tone of the paprika emulsified pigment preparation of the present invention, a visual sensory test may be performed using a color chart. 【0073】 [Manufacturing method] The method for producing the paprika emulsified pigment preparation of the present invention preferably includes the following steps. A step of mixing paprika pigment and an oily solvent to prepare an oil phase in which the color density per 1% by mass of the oil phase is 1500 CV or more; and A step of mixing the oil phase with an aqueous phase containing water and an emulsifier to prepare emulsified particles having a volume-based median diameter (D50) of 1 to 3 μm. 【0074】 In the method for producing a paprika emulsified pigment preparation, in the step of preparing the oil phase, in addition to paprika pigment and an oily solvent, an oil-soluble emulsifier, an oil-soluble antioxidant, an oil-soluble fragrance, etc., as specifically described above, may be further mixed. 【0075】 In the method for producing a paprika emulsified pigment preparation, if the paprika pigment is in liquid form, the oil phase is prepared by mixing the paprika pigment with an oily solvent. 【0076】 The means, methods, and conditions for mixing paprika pigment with an oily solvent are not particularly limited. 【0077】 The means, methods, and conditions for mixing the aqueous and oil phases are not particularly limited, as long as they can produce emulsion particles with a volume-based median diameter (D50) of 1 to 3 μm. For example, the mixing itself may be an emulsification process, or it may be accompanied by an emulsification process. Examples of such emulsification processes include those using emulsifiers such as homogenizers (e.g., high-pressure homogenizers, homodispersers, homomixers, polytron stirrers, colloid mills, nanomizers, etc.). The conditions for such emulsification processes should be appropriately determined according to the type of emulsifier used. More specifically, the more the emulsification process is repeated, the smaller the emulsion particle size becomes. Therefore, the emulsification process and the process of measuring the emulsion particle size are repeated to adjust for a desired particle size of 1 to 3 μm. 【0078】 Furthermore, if the paprika emulsified pigment preparation contains other components in addition to paprika pigment, an oily solvent, water, and an emulsifier, these other components may be mixed in at any stage of the manufacturing process of the paprika emulsified pigment preparation, depending on the type of component and its intended use. 【0079】 The oil phase preparation process can be heated. The aqueous phase preparation process can also be heated. 【0080】 The paprika pigment preparation produced by the method of the present invention may optionally be prepared in powder form or the like. Regardless of the dosage form, the preparation is first made in liquid form using the above steps, followed by a further powdering step. <Powderization process> The liquid dye preparation prepared by the above process can be powdered by adding an excipient such as dextrin and subjecting it to a spray dryer. The powdered formulation can regain its original red color when redissolved by adding an appropriate amount of water or other liquid. 【0081】 Paprika emulsified coloring preparations can be used, for example, to color foods and beverages, pharmaceuticals, quasi-drugs, or cosmetics. They are particularly suitable for coloring white foods such as ice cream and imitation crab meat. The amount of paprika emulsified coloring preparation incorporated into the product to be colored is not particularly limited and can be appropriately determined depending on the product form or the desired degree of coloring. 【0082】 The aforementioned food and beverages specifically include: milk beverages, lactic acid bacteria beverages, carbonated beverages, fruit beverages (e.g., fruit juice beverages, fruit juice-containing soft drinks, fruit juice-containing carbonated beverages, fruit pulp beverages, etc.), vegetable beverages, vegetable and fruit beverages, alcoholic beverages such as liqueurs, coffee beverages, powdered beverages, sports drinks, supplement beverages, etc.; tea beverages such as black tea beverages, green tea, and blended teas (note that beverages and tea beverages are included in "beverages"); puddings such as custard pudding, milk pudding, and fruit juice pudding, jellies, bavarian cream, and yogurt; frozen desserts such as milk ice cream, fruit juice ice cream, soft serve ice cream, and ice pops; chewing gum and bubble gum (e.g., stick gum, sugar-coated granular gum, etc.); coated chocolates (e.g., marble chocolates, etc.), flavored chocolates (e.g., strawberry chocolate, blueberry chocolate, and melon chocolate, etc.) Chocolates such as ); hard candies (e.g., bonbons, butterballs, marbles, etc.), soft candies (e.g., caramel, nougat, gummy candies, marshmallows, etc.), sugar-coated candies, drops, and toffee; soups such as consommé soup, potage, and other soups; liquid condiments such as separate dressings, oil-free dressings, ketchup, sauces, and dips; strawberry jam, blueberries Examples include jams such as jams, marmalades, apple jam, apricot jam, preserves, and syrups; fruit wines such as red wine; processed fruits such as cherries, apricots, apples, strawberries, and peaches preserved in syrup; processed agricultural products such as pickles; processed meat products such as ham and sausages; processed marine products such as fish sausage, hanpen, chikuwa, kamaboko, and imitation crab meat; dairy products; flour (e.g., okonomiyaki flour, takoyaki flour); noodles; liquid foods; health foods; supplements; etc. Preferably, examples include beverages, desserts (especially jelly), candies, jams, pickles, liquid seasonings, and processed marine products. 【0083】 Examples of the aforementioned pharmaceuticals and quasi-drugs include syrups, drinks, tablets, capsules, tinctures, creams, and ointments. Drinks and syrups are particularly preferred examples. 【0084】 Examples of the aforementioned cosmetics include toothpaste, shampoo, conditioner, body soap, and cosmetics. 【0085】 By adding the paprika emulsified pigment preparation of the present invention at any stage in the preparation of the product to be colored, a product colored red can be prepared. Thus, according to the present invention, the product to be colored can be colored red. 【0086】 In this specification, the term "comprising" includes both "consisting essentially of" and "consisting of." Furthermore, the present invention encompasses all any combination of the constituent elements described herein. [Examples] 【0087】 The present invention will be specifically described using the following examples. However, the present invention is not limited in any way to these examples. Unless otherwise specified below, the experiments were conducted under atmospheric pressure and room temperature conditions. Unless otherwise specified, "%" means "mass%". 【0088】 1) Preparation of a paprika emulsified preparation using gum arabic Using Gum Arabic SD (manufactured by San-Ei Gen F.F.I. Co., Ltd.), a 35% aqueous solution of gum arabic was prepared, and then a paprika emulsified preparation was prepared according to the composition shown in Table 1 below. Specifically, the oil phase components were mixed, heated to 90°C, and added to a 35% aqueous solution of gum arabic in which sodium chloride had been dissolved, and stirred at 3000 rpm for 3 minutes. Subsequently, a 50% lactic acid solution and glycerin were added and stirred at 3000 rpm for 1 minute. After that, emulsification treatment was performed using a high-pressure homogenizer (homogenizer 15MR-8TA, manufactured by MANTON-GAULIN) (condition: 500 kg / cm³). 2By repeating the process four times, a paprika emulsified preparation using gum arabic was obtained. In Table 1, "Paprika Pigment Content (CV)" indicates the color concentration (CV value) of paprika pigment relative to the total amount of the paprika emulsified preparation. 【0089】 [Table 1] 【0090】 2) Preparation of a paprika emulsified preparation using sucrose fatty acid ester A paprika emulsified preparation using sucrose fatty acid ester was prepared according to the composition shown in Table 2 below. Specifically, the preparation method involved first mixing each component of the aqueous phase in Table 2 at 60°C for 10 minutes, confirming that there were no undissolved particles, and then cooling to 40°C. Next, each component of the oil phase was mixed, heated to 100°C, mixed with the aqueous phase, and stirred at 3000 rpm for 3 minutes to obtain a paprika emulsified preparation using sucrose fatty acid ester. 【0091】 [Table 2] 【0092】 3) Measurement of particle size distribution of paprika emulsified dye preparation The volume-based median diameter (unit: μm) of the paprika preparations prepared in 1) and 2) above was measured using a Microtrac MT-3000II laser diffraction particle size analyzer (manufactured by Microtrac-Bell) (refractive index: 1.81, measurement range: 0.021~2000 μm, particle size distribution: volume-based). In the following, the particle size of the emulsified particles was measured using this method. 【0093】 Examples 1 to 27 in Tables 1 and 2 all appeared red to the naked eye. On the other hand, Comparative Examples 1 and 2, which had a color density of less than 1500 CV per 1% by mass of the oil phase, and Comparative Example 3, which had a volume-based median diameter (D50) of emulsion particles of less than 1 μm, appeared orange to the naked eye. From these results, it was confirmed that paprika emulsified dye preparations having a color density of 1500 CV or more per 1% by mass of the oil phase and a volume-based median diameter (D50) of emulsion particles of 1 to 3 μm appear red. 【0094】 The paprika emulsified pigment preparations prepared in 1) and 2) were stored at 60°C for 3 or 7 days, and the median diameter was measured using the same method (Tables 3 and 4). 【0095】 [Table 3] 【0096】 [Table 4] 【0097】 Examples 1, 2, 4, 7, 8, 10-12, 15-17, 19-22, 26, and 27 not only exhibited a red color in the paprika emulsified pigment preparations, but also showed a D50 change ratio (after 7 days of storage at 60°C / immediately after preparation) of 3.0 or less, confirming the stability of the emulsified particles. In particular, Examples 1, 2, 8, 11, 15, 16, 17, 19-22, 26, and 27 showed a D50 change ratio (after 7 days of storage / immediately after preparation) of 2.0 or less, confirming the exceptional stability of the emulsified particles. 【0098】 4) Color evaluation test of the formulation Paprika emulsified pigment preparations prepared in 1) and 2) above (Examples 23-27, Comparative Examples 1-3), and paprika emulsified pigment preparations prepared using the formulation of Example 19 with various emulsification conditions changed (Examples 28-36; homogenizer 15MR-8TA used, emulsification pressure 250 kg / cm²). 2 ~500kg / cm 2The mixtures prepared by combining emulsification 2 to 8 times were diluted with 50% milk water so that the color concentration of the paprika pigment was 300 CV, and the Lab values ​​were measured using a juice colorimeter NDJ-300A (manufactured by Nippon Denshoku Industries) under the following conditions (Table 5). Colorimetry: Reflection colorimetry Hue: tan -1 (b / a) Saturation:√(a 2 + b 2 ) The colors of the dye preparations in Examples 23-36 were observed visually. The intensity (darkness) of the red color was also compared, and each preparation was arranged from weakest to strongest red. 【0099】 [Table 5] 【0100】 Examples 23-36 exhibited a red color, and their hue was confirmed to be bright. Furthermore, each formulation could be classified into three categories according to the intensity of its redness, as shown in Table 5. Among these, Examples 28, 29, and 36 were confirmed to be particularly red and bright in hue. Furthermore, as is clear from this experiment, as long as the embodiment of the present invention is followed, even with the same formulation as in Example 19, the paprika emulsified dye formulation can be adjusted to the desired color tone by changing the emulsification conditions and adjusting the median diameter (Examples 28-36). 【0101】 5) Food coloring test Milk and water coloring test Conventional paprika emulsified coloring preparations (paprika base 70N: 519 CV / 1% oil phase, paprika base 250: 893 CV / 1% oil phase, paprika base 36788: 1,176 CV / 1% oil phase, and paprika base 36117: 1,333 CV / 1% oil phase), as well as the paprika coloring preparation of Example 19 (2,500 CV / 1% oil phase), were used to color milk to a color concentration of 200 CV (Figure 1). Milk colored with the formulation of Example 19 exhibited a red hue. On the other hand, conventional paprika emulsified dye formulations with a color concentration of less than 1500 CV per 1% of the oil phase did not produce a red hue. From this, it became clear that in order to produce the red paprika formulation of the present invention, the color concentration per 1% of the oil phase must be 1500 CV or higher. 【0102】 Ice cream coloring test Ice cream was colored to a color density of 200 CV using a conventional paprika pigment preparation (paprika base 70N: 519 CV / oil phase 1%) and the paprika pigment preparation of Example 19 (2,500 CV / oil phase 1%) (Figure 2). Similar to the milk coloring test, dye formulations with a color density of less than 1500 CV per 1% of the oil phase did not result in a red color, remaining orange (Figure 2). On the other hand, when the formulation of Example 19, which had a color density of 1500 CV or more per 1% of the oil phase, was used, it was possible to color the ice cream red (Figure 2). 【0103】 6) Preparation of paprika emulsified pigment preparations using various types of oils A 35% aqueous solution of gum arabic was prepared according to the composition shown in Table 6 below, and sterilized while stirring (in a water bath at 93°C for 1 hour). 【0104】 [Table 6] 【0105】 Paprika emulsified pigment preparations were prepared according to the compositions shown in Table 7 below. Specifically, after mixing each component of the oil phase, the mixture was heated to 90°C and added to a 35% aqueous solution of gum arabic in which sodium chloride was dissolved, and stirred at 3000 rpm for 3 minutes. Subsequently, a 50% lactic acid solution and glycerin were added and stirred at 3000 rpm for 1 minute. After that, emulsification treatment (under conditions of 50 MPa, twice) was performed (Table 7, Examples 37-39). 【0106】 [Table 7] 【0107】 When rice salad oil (rice oil), safflower oil, or refined soybean oil (soybean oil) were used as oily solvents, paprika emulsified pigment preparations with a median diameter (D50) of 1-3 μm based on the volume of the emulsified particles were prepared, and all of Examples 37-39 exhibited a red color to the naked eye. 【0108】 7) Preparation of paprika emulsified coloring preparation using sucrose fatty acid ester or polyglycerol fatty acid ester 【0109】 Paprika emulsified coloring preparations were prepared using sucrose fatty acid ester or polyglycerin fatty acid ester as an emulsifier (Table 8, Examples 40-42). Specifically, first, sucrose fatty acid ester or polyglycerin fatty acid ester, lecithin, and glycerin were mixed at 60°C for 10 minutes, and after confirming that there were no undissolved particles, the mixture was cooled to 50-55°C. The oil phase components were mixed, and the mixture heated to 90°C was added and stirred at 3000 rpm for 3 minutes. Then, deionized water was added and stirred at 3000 rpm for 1 minute. 【0110】 [Table 8] 【0111】 When sucrose fatty acid esters with an HLB of 11 or 13 were used as emulsifiers, paprika emulsified pigment preparations with a volume-based median diameter (D50) of emulsified particles of 1 to 3 μm could be prepared. Similarly, when polyglycerol fatty acid esters were used, paprika emulsified pigment preparations with a volume-based median diameter (D50) of emulsified particles of 1 to 3 μm could be prepared. Furthermore, all of Examples 40 to 42 exhibited a red color to the naked eye. 【0112】 8) Preparation of paprika emulsified colorant preparation using octenyl succinate starch 【0113】 Paprika emulsified pigment preparations were prepared using octenyl succinate starch as an emulsifier (Table 9, Examples 43 and 44). Specifically, after mixing the components of the oil phase, the mixture was heated to 90°C and added to a mixture of 35% aqueous solution of octenyl succinate starch, glycerin, and deionized water, and stirred at 3000 rpm for 3 minutes. Then, 50% lactic acid solution and glycerin were added and stirred at 3000 rpm for 1 minute. 【0114】 [Table 9] 【0115】 Even when octenyl succinate starch was used as an emulsifier, paprika emulsified pigment preparations with a median diameter (D50) of 1-3 μm based on the volume of the emulsified particles were prepared. Furthermore, all of Examples 43-44 exhibited a red color to the naked eye. 【0116】 9) Preparation of a paprika emulsified dye preparation using gadiganm 【0117】 A paprika emulsified pigment preparation was prepared using gadiganm as an emulsifier (Table 10, Example 45). Specifically, after mixing the components of the oil phase, the mixture was heated to 90°C and added to a mixture containing 20% ​​gadiganm aqueous solution, sodium chloride, saponin, glycerin, and deionized water, and stirred at 3000 rpm for 3 minutes. Then, 50% lactic acid solution and glycerin were added and stirred at 3000 rpm for 1 minute. After that, emulsification treatment was performed (under conditions of 50 MPa, twice). In Example 45, the D50 size was 2.02 μm, and it appeared red to the naked eye. 【0118】 [Table 10] 【0119】 10) Comparative Test 1 A paprika pigment preparation was prepared according to the description in Patent Document 1 (Japanese Patent Publication No. 2001-252043) (Table 11, Comparative Examples 4 and 5). Specifically, Ryoto polyglyceride O-7D was added to glycerin and dissolved at 60°C, then maintained at approximately 50°C. Paprika pigment (100,000 CV) and SAIB were mixed, heated to 80°C, and added to the mixed solution of glycerin and Ryoto polyglyceride under stirring. The mixture was stirred (3000 rpm, 1 minute) while checking the particle size as needed until the average particle size (D50) was approximately 5 μm, and the paprika pigment preparation was prepared. Due to the low CV value per 1% of the oil phase, both Comparative Examples 4 and 5 exhibited an orange color. 【0120】 [Table 11] 【0121】 11) Comparative Study 2 A paprika pigment preparation was prepared according to the description in Patent Document 2 (Japanese Patent Publication No. 05-316995) (Table 12, Comparative Examples 6-9). Specifically, powdered arabic (HP) was added to deionized water to a solid content of 30%, dissolved at a temperature of 90°C, and then cooled to approximately 45°C. Propylene glycol was added to this to form the aqueous phase. Paprika pigment (100,000 CV) and FR resin or ODO (medium-chain triglyceride) were mixed, heated to 90°C, and added to the aqueous phase under stirring. The mixture was stirred while checking the particle size as needed until the average particle size (D50) was approximately 10 μm, and the paprika pigment preparation was prepared. Due to the low CV value per 1% of the oil phase, all of Comparative Examples 6-9 exhibited an orange color. 【0122】 [Table 12] 【0123】 12) Comparative Study 3 A paprika pigment preparation was prepared according to the description in Patent Document 3 (Japanese Patent Publication No. 2006-109792) (Table 13, Comparative Example 10). Specifically, gum arabic was added to deionized water and dissolved at 60°C. Paprika pigment 160,000CV and Poem S-60V were mixed, heated to 60°C, and added to the gum arabic aqueous solution under stirring. The mixture was stirred while checking the particle size as needed until the average particle size (D50) was about 1 to 3 μm, and the paprika pigment preparation was prepared. The dye formulation in Comparative Example 10 exhibited an orange color due to its lower CV value of 1412 per 1% of the oil phase compared to the present invention. 【0124】 [Table 13] 【0125】 13) Comparative Study 4 To investigate the effect of particle size of the emulsified particles, a paprika emulsified formulation with D50 > 3 μm was prepared (Table 14, Comparative Example 11). Specifically, after mixing each component of the oil phase, it was heated to 90°C and added to a 35% gum arabic aqueous solution (Table 6), and stirred at 3000 rpm for 3 minutes. Then, a 50% lactic acid solution and glycerin were added, and stirred at 3000 rpm for 10 minutes. The D50 of the dye preparation in Comparative Example 11 was 4.62 μm, and due to the larger emulsion particle size compared to the present invention, it exhibited a dark red color with low saturation. 【0126】 [Table 14] 【0127】 The color of various formulations was evaluated using the method described in 4) above (Table 15). Photographs of their appearance are shown in Figure 3. 【0128】 [Table 15] 【0129】 Examples 19, 37-41, and 45 were found to have a hue of 25-34, exhibiting a red color and a bright tone. On the other hand, the paprika emulsified dye preparation with a D50 of 4.62 μm (Comparative Example 11) was found to have low saturation (color development), as well as low a and b values. Furthermore, Comparative Example 11 also exhibited insufficient emulsification stability. 【0130】 Patent Document 1 describes that when the average particle size is 5 microns, the color is a reddish-orange. Therefore, when the color of Comparative Example 5 (D50 = 5.12 μm) was evaluated, the hue was found to be over 40. 【0131】 Patent Document 2 describes that when the average particle size is 10 microns, the color becomes a reddish-orange. Therefore, when the color of Comparative Example 9 (D50 = 9.62 μm) was evaluated, the hue was found to be over 38. 【0132】 Furthermore, it was confirmed that Comparative Example 10 (Patent Document 3) had a hue exceeding 40. Although we do not wish to be bound by theory, it is thought that one of the factors contributing to the hue exceeding 40 in Comparative Example 10 is that the color density per 1% by mass of the oil phase is approximately 1400 CV.

Claims

[Claim 1] A paprika emulsified coloring preparation, It contains paprika pigment, an oily solvent, water, and an emulsifier. The emulsifier includes a combination selected from (1) to (3) below. (1) A combination of at least one natural emulsifier selected from the group consisting of gum arabic and octenyl succinate starch, and an acetylated sucrose fatty acid ester having an HLB in the range of 0 to 6. (2) A combination of lecithin and at least one synthetic emulsifier selected from the group consisting of sucrose fatty acid esters and polyglycerol fatty acid esters having an HLB in the range of 9 to 17, or (3) The combination of ghattigum and saponins, The aforementioned paprika emulsified colorant preparation The following features: Color density of 1500 CV or more per 1% by mass of the oil phase; The volume-based median diameter (D50) of the emulsion particles is 1 to 3 μm; and Hue range: 25-34 It has, A formulation that, when it contains the combination of (2), has an emulsifier content of 1 to 3% by mass. [Claim 2] Furthermore, the formulation according to claim 1, characterized in that the saturation is 30 to 44. [Claim 3] The preparation according to claim 1 or 2, wherein the oil phase content is 10 to 40% by mass relative to the total amount of the paprika emulsified coloring preparation. [Claim 4] A method for producing a paprika emulsified coloring preparation, A step of mixing paprika pigment and an oily solvent to prepare an oil phase in which the color density per 1% by mass of the oil phase is 1500 CV or more; and The process involves mixing the oil phase with an aqueous phase containing water and a water-soluble emulsifier to prepare emulsion particles having a volume-based median diameter (D50) of 1 to 3 μm. Includes, The water-soluble emulsifier includes a combination selected from (2) or (3) below, (2) A combination of lecithin and at least one synthetic emulsifier selected from the group consisting of sucrose fatty acid esters and polyglycerol fatty acid esters having an HLB in the range of 9 to 17, or (3) The combination of ghattigum and saponins, A method wherein, when the formulation contains the combination of (2), the emulsifier content is 1 to 3% by mass. [Claim 5] A method for producing a paprika emulsified coloring preparation, A step of mixing paprika pigment, an oily solvent, and an oil-soluble emulsifier to prepare an oil phase in which the color density per 1% by mass of the oil phase is 1500 CV or more; and The process involves mixing the oil phase with an aqueous phase containing water and a water-soluble emulsifier to prepare emulsion particles having a volume-based median diameter (D50) of 1 to 3 μm. Includes, The oil-soluble emulsifier is an acetylated sucrose fatty acid ester having an HLB in the range of 0 to 6. The water-soluble emulsifier is at least one selected from the group consisting of gum arabic and starch octenyl succinate. method. [Claim 6] The method according to claim 4 or 5, wherein the oil phase and the aqueous phase are mixed so that the oil phase content is 10 to 40% by mass relative to the total amount of the paprika emulsified coloring preparation.

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