JP2002218940A - Discoloration-preventing agent for astaxanthin pigment- containing food and method for preventing discoloration - Google Patents

Abstract

PROBLEM TO BE SOLVED: To inhibit the discoloration of a food and maintain the original color of the food by stabilizing an astaxanthin pigment contained in the food. SOLUTION: This discoloration-preventing agent contains at least one of organic acids and organic acid salts and gallic acid as active ingredients. The discoloration-preventing agent is obtained by adding at least one compound selected from L-ascorbic acid, sodium L-ascorbate, erythorbic acid, sodium erythorbate, and tocopherol to the above-described discoloration-preventing agent. The method for bringing the discoloration-preventing agent into contact with a food is provided.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a discoloration inhibitor and a method for preventing discoloration of foods containing an astaxanthin dye.

[0002]

2. Description of the Related Art Today, there is a great variety of foods, and there are many types of processing methods and processing methods using these as well as raw materials and additives. Therefore, as a matter of course, the color stability of such processed foods and food ingredients is a very important issue in the food industry.

[0003] In particular, the fading of fish pigments containing astaxanthin pigment, such as salmon trout, is caused by the oxidizing action of oxygen in the air, physical actions such as ultraviolet rays and heat, or enzymatic actions such as lipoxygenase. .

Conventionally, as a technique of such a method for preventing fading of food, for example, a method using gallic acid (Japanese Patent Laid-Open No. 1-2)
57427, JP-A-2-31661 and JP-A-2-69156), a method using kojic acid and L-ascorbic acid or sodium L-ascorbate (JP-A-62-24611 and JP-A-62-2461). 1963-2
No. 69942) has been proposed.

[0005]

However, when L-ascorbic acid or sodium L-ascorbate is used among the above-mentioned methods for preventing fading, these are unstable to heat and have a problem in persistence as a reducing agent. Yes, and the use of gallic acid alone cannot be expected to provide a satisfactory anti-fading effect.
The development of a more effective anti-fading agent has been desired.

[0006] The present invention is to stabilize the astaxanthin pigment contained in food, suppress discoloration and fading due to the physical action of enzymes, oxygen or ultraviolet rays, and maintain the color tone from the beginning to maintain the color tone of the food. The purpose of the present invention is to provide a discoloration preventing effect to the color.

[0007]

Means for Solving the Problems The present inventors have focused on a conventional gallic acid as an anti-fading agent, and by using an organic acid in combination with this gallic acid, each of the astaxanthin dyes, each of which has its own limit, has been limited. The present inventors have found that the present invention exerts a unique effect in preventing discoloration and fading, and completed the present invention.

The present invention for solving the above-mentioned problems is an anti-fading method comprising at least one of an organic acid and an organic acid salt and gallic acid as active ingredients, and a method for preventing discoloration by bringing a food into contact with this preparation.

[0009] The present invention further provides, in addition to the above-mentioned preparations,
It is a discoloration inhibitor to which a compound conventionally used in food processing as a discoloration inhibitor is added, and is a method for preventing discoloration by bringing foods into contact with the additive preparation. These compounds include, for example, L-ascorbic acid, sodium L-ascorbate, erythorbic acid, sodium erysorbate, dl-α tocopherol, dl-β tocopherol, dl-γ tocopherol, dl-δ tocopherol and the like. These may be used alone or in combination of two or more.

The organic acid and organic acid salt used in combination with gallic acid include citric acid, malic acid, succinic acid, gluconic acid, acetic acid, or alkaline earth metal salts or alkali metal salts thereof. However, an organic acid having chelating ability is desirable.

[0011]

Next, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto. "Example 1" Frozen silver salmon was reduced to three pieces, and one piece of about 100 g was prepared as a test material. Ten groups were prepared with two slices as one group, and one group was used as a control group (Con
t. ), Salt salmon using Group A alone and Group B through Group G as combined addition were prepared, and the degree of fading of each was measured using a color difference meter. As a measure of the degree of fading, the a value indicates redness (numerical value decreases due to fading), the b value indicates yellowish (numerical value decreases with fading), and the L value indicates brightness (numerical value increases with fading). The salted salmon was prepared by immersing 200 g of salmon (two slices) in 400 ml of a treatment solution having the composition shown in Table 1 (salt concentration: 15%, water temperature: 7 ° C.) for 30 minutes. And then thawed in a tray and kept in a refrigerator at 7 ° C for up to 1
Stored for up to 20 hours. The color observation was performed 0 hours after thawing and immediately after taking out the salted salmon from the pack, 7 hours after 24 hours,
The test was performed after 2 hours and 120 hours.

Table 2 shows the change in redness (Δa), which is the value a. Numerical value of Δa, there is shown by subtracting the numerical value a ₀ of storage at the start from a _t is a numerical value after storage. It can be seen that the group B to the group G have less reddish fading change than the group A. In particular, a remarkable difference is seen between the groups E, F and G.

Table 3 shows the value of the apparent difference ΔE between the samples calculated from the a value, b value and L value measured by the color difference meter. The larger the value between each sample, the greater the color difference. The value of ΔE was calculated by the following equation. The value of ΔE obtained as the difference between each sample at each elapsed time is evaluated corresponding to the value by applying the value to the following range of ΔE. For example, since the difference in ΔE between the A3 group and the D group after 72 hours is about 3,
"There is a considerable difference."

[0014]

As described above, according to the present invention, conventional simple compounds (eg, gallic acid, L-ascorbic acid)
A remarkable effect of preventing fading can be obtained as compared with the method of preventing fading.

[0015]

[Table 1]

[0016]

[Table 2]

[0017]

[Table 3]

Claims (4)

[Claims] 1. A discoloration inhibitor for an astaxanthin pigment-containing food, comprising at least one of an organic acid and an organic acid salt and gallic acid as active ingredients. 2. A method for preventing discoloration of an astaxanthin-colored food, comprising contacting the food with a preparation containing at least one of an organic acid and an organic acid salt and gallic acid as active ingredients. 3. A preparation containing at least one of an organic acid and an organic acid salt and gallic acid as an active ingredient, and further selected from L-ascorbic acid, sodium L-ascorbate, erythorbic acid, sodium erysorbate and tocopherols. A discoloration preventing agent for astaxanthin pigment-containing foods, wherein at least one compound is added. 4. A preparation containing as an active ingredient at least one of an organic acid and an organic acid salt and gallic acid, further selected from L-ascorbic acid, sodium L-ascorbate, erythorbic acid, sodium erysorbate and tocopherols. A method for preventing discoloration of astaxanthin pigment-containing foods, which comprises contacting the foods with a preparation containing at least one compound.