JP2840385B2 - Method for producing paprika powder - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing paprika powder used for enhancing the color tone of egg yolk or broilers.

[Conventional technology]

It is desired that the color of egg yolk and broiler be appropriately colored in view of commercial value. This coloring is mainly composed of xanthophyll contained in corn and alfalfa. However, it has been considered that these pigments have a strong yellow color, and that a reddish pigment needs to be strengthened in order to strengthen egg yolk. Therefore, synthetic canthaxanthin and the like have been conventionally used for these color changes, but recently, paprika itself and paprika meal have been used due to a natural tendency.

However, paprika itself has the disadvantage that the pigment content is unstable and the color is easily discolored. Paprika meal has been manufactured by crushing dried paprika fruits, pelletizing them, extracting them with hexane, etc., and adsorbing the extracts as they are, or adsorbing saponified extracts to the extracted residues of paprika. Things usually about
Since it contains about 25% of water, the paprika meal produced in this way has a problem that it hardens and it is difficult to mix it evenly with the compounded feed. And the effect of the dye is reduced.

[Problems to be solved by the invention] The present invention is a mass generated in the conventional paprika meal,
It is an object of the present invention to provide a method for producing paprika powder which does not decrease its efficacy, is easy to mix with a compound feed, and improves the color of egg yolk and broiler skin when fed to poultry.

[Means for solving the problem]

The present inventors have conducted various studies on a method for producing paprika powder, and as a result, have found that a paprika powder having good fluidity can be obtained by adsorbing a paprika extract on silicon dioxide, and completed the present invention.

That is, the present invention is a method for producing paprika powder, which comprises adsorbing paprika extract on silicon dioxide and mixing salt.

The paprika extract used in the present invention is prepared from paprika of the genus Capsicum of the Solanaceae family, extracted from the fruit with an organic solvent such as hexane, and further saponified, so-called paprika oil or paprika oleoresin. Contains about 25% moisture.

In addition, silicon dioxide is hydrated amorphous silicon dioxide generally called white carbon or light anhydrous silicic acid.

In the present invention, the paprika extract is adsorbed on silicon dioxide, and when the water content of the paprika extract is converted to 25%, the amount of adsorbed paprika powder is small, the pigment content of the powder is small, and the powder is easily scattered. If a large amount is adsorbed, a problem arises in terms of fluidity of the powdered material, so it is desirable to adsorb it in an amount of about 20 to 70% by weight.

When the paprika extract is adsorbed on silicon dioxide in this way, the paprika extract becomes a fluid powder, but the water contained in the paprika extract is transferred as it is, so in the present invention, in order to improve the storage stability, Add salt and mix. At this time, the amount of the salt to be mixed is preferably about 5 to 20% from the viewpoint of the storage effect and the like. In order to further enhance the preservability, it is desirable to add a substance having an antiseptic effect such as saccharides and propionic acid.

In addition, as an auxiliary material for the adsorption base material, rice bran oil cake, corn gluten meal, paprika extract residue, starch, cellulose, phosphate and the like can be used, and can be appropriately selected and used.

As a method of adsorbing the paprika extract on silicon dioxide, any method may be used as long as it can adsorb the paprika extract uniformly, for example, using a ribbon mixer, a Nauta mixer, a high-speed stirring mixer, or the like. The paprika extract is added sequentially while stirring the silicon dioxide, and adsorbed to form a powder.
At this time, the salt may be previously mixed with the silicon dioxide, or may be mixed after adsorbing the paprika extract. As described above, the fluidity is good, and there is no clumping,
It is possible to produce paprika powder that does not reduce the efficacy of the dye.

The paprika powder obtained by the production method of the present invention is effective when mixed with a feed for egg collection and a feed for broiler and used to enhance the color tone of egg yolk and broiler skin, but is used as a coloring agent and flavoring agent for food. Can also.

〔Example〕

Next, the present invention will be described more specifically with reference to examples of the present invention.

Example 1 40 kg of water-containing amorphous silicon dioxide (white carbon) was put into a high-speed stirring / mixing-type granulator, and 50 kg of paprika extract (water content: 25%) was added by a pump while adding 10 kg of salt and stirring. It was added and mixed well to make a powder. This powder did not lump, had good fluidity, and was easy to handle. Further, the total xanthoyl content of the obtained paprika powder was 498 mg / 100 g.

The paprika powder obtained by the above-mentioned manufacturing method is packed in a paper bag by 20 kg at a time, stacked, and further put on a weight of 100 kg.
After leaving for a week, the bottom paper bag was opened, and the state of the powder was observed, but no occurrence of agglomeration was observed.

Next, the paprika powder obtained above was added to the basic feed for poultry shown in Table 1 at a ratio shown in Table 2 and mixed to obtain a feed A for poultry for strengthening egg yolk coloring. As a comparative feed, paprika extract and paprika extract residue were mixed and dried to obtain paprika meal (total xanthophyll content was 502 mg / 100
g) in the same manner as above, and then mixed to produce a comparative feed for poultry B.
I got The total xanthophyll content of the basic feed was 2270
ppm.

The feed A, the comparative feed B, and the basic feed were fed to 30 chickens in each section, which had been preliminarily subjected to yolk color measurement and were reared in cages for 3 weeks, and obtained after 2 weeks and 3 weeks. For each of the 20 eggs, the yolk was measured with a Roche color fan. The results are shown in Table 3, and the yolk to which the paprika powder obtained by the production method of the present invention was added had a favorable color tone.

In addition, there was no difference in the spawning rate, the egg weight and the feed intake in the test plot.

[Effects of the Invention] According to the production method of the present invention, since the paprika powder having good fluidity and no agglomeration can be easily produced,
When the obtained paprika powder is used in a compound feed, it can be mixed easily and uniformly, and when it is fed to poultry, it has the effect of improving the color of egg yolk and broiler skin.

──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Yoshinori Fukuma 2-15-2 Umezono, Tsukuba, Ibaraki Pref. 404 Boneur Umezono (56) References JP-A-61-15654 (JP, A) JP-A-62- 265962 (JP, A) JP 46-6805 (JP, B2) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23K 1/16 A23K 1/175 A23K 1/18

Claims (1)

(57) [Claims] 1. A method for producing paprika powder, which comprises adsorbing a paprika extract on silicon dioxide and mixing salt.