Stabilized natural food coloring

Food coloring of the present invention forms a complex by treating maltodextrin to a black carrot skin extract, thereby being able to stabilize components containing coloring in the black carrot skin extract during cooking and especially, having an excellent effect on stabilization of heating cookin...

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Bibliographische Detailangaben
Hauptverfasser:	SHIN MAL SHICK, NO JUN HEE
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Food coloring of the present invention forms a complex by treating maltodextrin to a black carrot skin extract, thereby being able to stabilize components containing coloring in the black carrot skin extract during cooking and especially, having an excellent effect on stabilization of heating cooking. In addition, by providing a method for manufacturing the food coloring, it is possible to use natural food coloring without using artificial synthetic coloring, thereby being able to secure reliability and safety of a customer. 본 발명의 식용 색소는 흑당근 껍질 추출물에 말토덱스트린을 처리하여 복합체를 형성함으로써, 흑당근 껍질 추출물 내 색소를 포함한 성분들의 조리 중의 안정화가 가능하고, 특히 가열조리상의 안정화에 우수한 효과를 가진다. 또한, 상기 식용 색소의 제조방법을 제공하여 인공합성색소를 사용하지 아니하고 천연 색소를 사용함에 따른 소비자의 신뢰성 및 안전성을 확보하는 데에 장점이 있다.