JP2003339343A - Method for dyeing food or food material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for dyeing a food or a food material having significantly controlled color bleeding and color migration, especially a method for dyeing a casing, a food packed in a casing or a processed marine product. <P>SOLUTION: The food or the food material to be the object of dyeing is treated with an alkali aqueous solution containing crocetin, if necessary, the obtained food or food material is treated in acidity or neutrality and the food or food material (especially the casing, the food packed in the casing or the processed marine product) is dyed. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for dyeing food or food material. More particularly, the present invention relates to a casing-packed food product such as ham, sausage or cheese, a casing used therefor, and a method for dyeing a processed product of seafood (processed marine product) such as octopus, squid, scallop or roe.

[0002]

2. Description of the Related Art Conventionally, processed meat products such as ham and sausage have been smoked in order to increase their preservability and then filled in a casing. But,
In recent years, the smoke treatment time has been shortened for industrial production. However, in this case, since the problem of uneven dyeing occurs, after the smoke treatment, the food is further dyed in a smoke color, or the casing dyed in a smoke color is filled with the method. Problems have been solved (JP-A-60-186245, JP-A-6-217678, etc.). For such dyeing, food red No. 3, food red 104
Synthetic colorants such as No. 1, food red No. 105 or water-soluble Anato, and natural colorants such as Anato dye, red yeast rice dye, cochineal dye, lac dye, onion dye, millet dye or cocoa dye are used. Among these coloring agents, synthetic coloring agents have the advantage of being superior in dyeing property and dyeing stability as compared with natural coloring agents, but tend to be shunned by the recent natural preference of consumers. Therefore, there is a demand for a dyeing method using a natural colorant, which has excellent dyeing properties and stability.

In addition, processed seafood products such as octopus, squid, scallops and fish eggs have recently been replaced with conventional treatment with nitrates in order to prevent fading and deterioration of color tone which occur during storage. It is designed to be dyed using a coloring agent. As such a colorant, an anato dye, a red yeast rice dye or the like is used because of its excellent dyeing property (JP-A-51-79757).

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for dyeing foods such as casings, foods packed in casings, processed marine products, and food materials. More specifically, an object of the present invention is to provide a dyeing method which is excellent in dyeing property and dyeing stability for these foods and food materials.

[0005]

Means for Solving the Problems The inventors of the present invention have made intensive studies day and night and found that the above problems can be solved by using crocetin, which is a poorly water-soluble component of gardenia yellow pigment. . The present invention was developed based on such knowledge.

That is, the present invention is a dyeing method listed in the following items 1 to 5: A method for dyeing a food or food material, which comprises treating the food or food material to be dyed with an aqueous alkaline solution containing crocetin. Item 2. Item 4. The method for dyeing a food or food material according to Item 1, wherein the food or food material treated with an aqueous alkaline solution containing crocetin is further subjected to acidic to neutral treatment. Item 3. Item 3. The method for dyeing food or food material according to Item 1 or 2, wherein the alkaline aqueous solution has a pH of 7.5 to 11. Item 4. Item 4. The method for dyeing a food or food material according to any one of Items 1 to 3, wherein after dyeing with an alkaline aqueous solution containing crocetin, dyeing with another dye is further performed. Item 5. Item 5. The method for dyeing a food or food material according to any one of Items 1 to 4, wherein the food or food material is a casing, a food packed in a casing, or a processed marine product.

Further, the present invention is a food or food material dyed by the dyeing method according to any one of items 1 to 5 above. Examples of the food or food material include casings, foods packed in casings, and processed marine products.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is a method for dyeing a food or food material, which comprises using crocetin as a dyeing material. The method can be carried out by treating the food or food material to be dyed with an alkaline aqueous solution containing crocetin (hereinafter, also referred to as “crocetin-containing alkaline aqueous solution”).

The food or food material targeted by the present invention is not particularly limited, and examples thereof include a casing, a food packed in a casing, and a processed marine product. More specifically, the casing-packed food refers to a processed meat product (for example, ham [eg loin ham, boneless ham etc.], sausage [eg fish meat sausage, chicken sausage, wiener sausage etc.] filled in a casing,
Frankfurt, grilled pork, roast beef, terrine, etc.), processed milk products (eg, cheese, butter, etc.) filled in casings, processed marine products (eg, kamaboko, fish terrines, etc.) in casings, filled in casings Other complex processed products (for example, sausage containing cheese, sausage containing tomato sauce or curry sauce, etc.) can be exemplified.

[0010] As processed marine products, processed fish products (seasoned products, etc.) such as various kinds of fish, cephalopods such as squid and octopus, shellfish such as scallops, and fish eggs are seasoned and boiled. It can be exemplified regardless of the product, seasoned dry product and seasoned raw product.

There are no particular restrictions on the roe, for example, shijiko, salmon roe, kazunoko, cod roe, urukka, karasumi,
It can be any type of fish egg, such as caviar, squid, inspiration, yellowtail, or sardine eggs.

The casing is a natural casing made of the digestive tract (esophagus, small intestine, colon, rectum) or urinary tract (bladder) of animals such as pigs, cows, sheep and horses, and artificially made of collagen or the like. There is an edible artificial casing made in 1., and a non-edible artificial casing made of vinylidene chloride resin film, cellulose and the like. The casing targeted by the present invention and the casing used for the casing-filled food are preferably edible ones such as a natural casing or an edible artificial casing.

The crocetin used as the dyeing material in the present invention is a garden vine (Gardenia augusta MERR. V).
ar. grandiflora HORT.) or a stigma of saffron (Crocus sativus L.) flowers of the family Iridaceae.

The crocetin can be obtained by hydrolyzing crocin, which is the main component of gardenia pigments, but can also be prepared by a method of enzymatically treating crocin (JP-A-7-18194). You can In the present invention, commercially available crocetin can be optionally used regardless of these production methods.

As the alkaline aqueous solution, any aqueous solution having a pH capable of dissolving crocetin may be used. Normal pH 7.5
It can be appropriately selected from the range of 11 to 11 according to the food or food material to be dyed. For example, an alkaline aqueous solution having a liquidity of pH 7.5 to 10, pH 8 to 10, or pH 8 to 9.5 can be appropriately used.

Such an alkaline aqueous solution is a hydroxide of an alkali metal salt such as sodium hydroxide or potassium hydroxide or a hydroxide of an alkaline earth metal salt such as magnesium hydroxide or calcium hydroxide; sodium carbonate or potassium carbonate. Alkali metal carbonates or alkaline earth metal carbonates such as magnesium carbonate and calcium carbonate; alkali metal hydrogen carbonates such as sodium hydrogen carbonate and potassium hydrogen carbonate; alkalis such as trisodium phosphate or tripotassium phosphate Phosphates of metals; hydrogen phosphates of alkali metals such as disodium hydrogen phosphate or dipotassium hydrogen phosphate; pyrophosphates of alkali metals such as sodium pyrophosphate or potassium pyrophosphate; ammonia, ammonium carbonate, hydrogen carbonate Ammonium, triammonium phosphate, or It can be prepared using an organic salt such as an alkali metal salt of citric acid such as or sodium or potassium citrate and citric acid; inorganic salts such as ammonium salts, such as phosphate diammonium. Preferred is an alkaline aqueous solution prepared using the above-listed phosphates, hydrogen phosphates, pyrophosphates and other phosphates, and more preferably the phosphates having a buffering capacity in the alkaline region.

The food or food material to be dyed is
It suffices that the treatment is carried out at least under the above conditions, and as long as it is, a treatment such as appropriately adjusting the pH of the alkaline aqueous solution before or during dyeing may be performed, and the presence or absence of this treatment is not limited at all. . For example, when the crocetin-containing alkaline aqueous solution is repeatedly used for dyeing, it is necessary to set the initial pH to a slightly higher value in consideration of the decrease in pH depending on the frequency of use (for example, pH
11 to 12), and readjusting the pH to an alkaline range by adding the above various salts in the course of the dyeing process is routinely performed by those skilled in the art, and is within the technical scope of the present invention. There is no deviation from it.

The amount of crocetin mixed in the alkaline aqueous solution depends on the kind of the food or food material to be dyed (food to be dyed or food material), the desired degree of dyeing or color tone, and the degree of dyeing or The color tone is not particularly limited because it can be appropriately adjusted by separately adjusting the dyeing time and the dyeing temperature. As an example, when crocetin with a color value (E ^10% _{1 cm} ) = 400 is used, the lower limit of the crocetin concentration in an alkaline aqueous solution is usually 0.001% by weight, preferably 0.1%.
% By weight, and as the upper limit, the maximum concentration (saturation concentration) of crocetin that can be dissolved in the alkaline aqueous solution (pH 7.5 to 11) can be mentioned. The preferable upper limit of the crocetin concentration is 50% by weight, and the more preferable upper limit is 30% by weight. The color value (E ^10% _{1 cm} ) can be determined by the method described later.

In addition to the crocetin, addition of other dyes to the alkaline aqueous solution is not particularly limited as long as the effects of the present invention are not impaired.

Furthermore, in addition to crocetin, an antioxidant can be added to the alkaline aqueous solution. Here, as the antioxidant, those used as food additives can be widely exemplified, for example, without limitation,
Ascorbic acids such as L-ascorbic acid and salts thereof;
Erythorbic acids such as erythorbic acid and its salts; sulfites such as sodium sulfite and potassium pyrosulfite; tocopherols such as α-tocopherol and mixed tocopherols; dibutylhydroxytoluene (BH)
T) and butylhydroxyanisole (BHA); ascorbic acid esters such as ascorbic acid palmitate; mallow flower extract, licorice oil extract, edible canna extract, clove extract, apple extract, essential oil-removing fennel extract Substance, horseradish extract, sage extract, apricot extract, tea extract, dokudami extract, green coffee bean extract, sunflower seed extract, pimenta extract, grape seed extract, blueberry leaf extract, hego・
Ginkgo biloba extract, pepper extract, spinach extract, bayberry extract, eucalyptus leaf extract, gentian root extract,
Extracts of various plants such as rutin extract (whole azuki bean, edible fruit, buckwheat whole plant extract), rosemary extract; enzyme-treated rutin, rutin degradation product (quercetin), enzyme-treated isoquercitrin, rapeseed oil extract , Rice bran oil extract, rice bran enzyme decomposition product, and the like.
By using the antioxidant related to crocetin together, the stability of crocetin can be improved.

The food or food material can be dyed by treating it with the crocetin-containing alkaline aqueous solution. Examples of the treatment include immersion treatment and spray treatment without limitation. Immersion treatment is preferred.

The conditions (temperature, time, crocetin concentration of the alkaline aqueous solution used, etc.) for immersing the food or food material in the crocetin-containing alkaline aqueous solution are not particularly limited. This is because dyeing to a certain degree of chromaticity or tone can be done either by using an alkaline aqueous solution with a high crocetin concentration for a short time or by using an alkaline aqueous solution with a low crocetin concentration for a long time. Well,
Also, the same effect can be obtained by arbitrarily combining various conditions (temperature, time, crocetin concentration of the alkaline aqueous solution used, etc.) such as short-time treatment at high temperature or long-time treatment at low temperature. This is because it is possible to acquire (staining degree and color tone).

As described above, the concentration of crocetin in the alkaline aqueous solution, the treatment temperature and the treatment time are not strictly defined, and the desired degree of dyeing or color tone is adjusted according to the type of food or food material. It is appropriately selected and adjusted. Specifically, considering the type of food or food material to be dyed, the crocetin concentration of the alkaline aqueous solution, etc., the treatment temperature is usually in the range of 0 to 100 ° C., and the treatment time is also several seconds to several tens of days. Can be appropriately selected from the above range so as to obtain a desired dyeing degree.

The food or food material treated in the above dyeing step can be used as it is as a dyed food or dyed food material, or can be subjected to an acid-neutral treatment step after the dyeing step. By such acid-neutral treatment, crocetin can be stably immobilized (dyeing) on food or food material, and color flow or color transfer from the dyed part to the non-dyed part or the outside, and color fading are prevented. can do. That is, the acidic to neutral treatment can be effectively used as a color fixing treatment or a dyeing stabilization treatment.

The acid-neutral treatment is carried out by treating the surface of the food or food material which has been alkalinized by the above-mentioned dyeing treatment with a solution having an acid-neutral pH range (acid-neutral treatment solution). The method is not particularly limited. For example, a method of washing the food or food material with an acidic to neutral treatment solution, a method of immersing the food or the like in an acidic to neutral treatment solution, or a method of spraying the acidic or neutral treatment solution to the food or the like. Can be illustrated.

The acid-neutral processing solution is not particularly limited, and is in the range of pH 2 to 7, preferably pH 3 to 6.
One having a pH in the range can be exemplified, and it is appropriately selected and used according to the type of the food or food material to be targeted. Further, it is also possible to use water as an acidic to neutral treatment solution, and fixing crocetin to the surface of the food or food material by simply washing the food or food material that has become alkaline by the dyeing treatment with water. You can

In the case of casing-packed foods (processed meat products such as ham, sausage, wieners, Frankfurt, processed marine products such as kamaboko) and casings, in addition to water, alcohol such as ethanol is included as an acidic to neutral treatment solution. An aqueous solution or a color fixer can be used.

Examples of the color-fixing agent include organic acids such as fumaric acid, sorbic acid, lactic acid, acetic acid, citric acid and malic acid or salts thereof, or acidic potassium pyrophosphate, phosphoric acid, hydrochloric acid, sulfuric acid and the like. An aqueous solution of an inorganic acid or a salt thereof can be exemplified. These acids or acid salts may be used alone or in any combination of two or more. Preferred is a combination of fumaric acid and sorbic acid. These acids or acid salts are usually used in an amount of 0.05-5% by weight, preferably 0.1-3.
It can be used as a color fixer by dissolving it in an aqueous solution so as to be a weight%.

In the case of processed marine products (seasoned processed products), the acid-neutral processing solution may be, in addition to water, pH 2 to 7,
Various seasoning liquids (for example, soy sauce, salt, sweeteners, vinegar, liquor, soup stock, seasonings (nucleic acid, amino acid, etc.) or a mixture of one or more of these, etc.) (For example, lemon juice or the like), or a smoked liquid or the like can be used.

The acidic to neutral treatment conditions (treatment time,
The treatment temperature and the like) are not particularly limited as long as at least a color-stopping effect or a dyeing stabilizing effect can be obtained, and can be appropriately selected depending on the type of the target food or food material.

The food or food material obtained by such an acid-neutral treatment can be provided as a dyed food or a dyed food material, either as it is or after being dried, depending on the type.

The dyeing method of the present invention will be described in more detail below for each type of food or food material. The casings used below include both edible and non-edible casings, but the above-mentioned edible casings (natural casings and artificial casings) are preferable.
More preferably, an edible artificial casing made of collagen can be used.

(1) Casing-stuffed foods (processed meat products such as ham, sausage, wiener, and Frankfurt, processed marine products such as kamaboko) Packed casings containing processed meat products such as ham and processed marine products such as kamaboko The food can be dyed as follows.

First, according to a conventional method, minced meat or minced meat for raw material of ham, sausage, wiener, frankfurt or surimi of fish meat for raw material of kamaboko is packed in a casing. This is subjected to steam heating as a primary cooking, and then immediately or after cooling, it is immersed in an alkaline aqueous solution (for example, pH 8 to 10) containing crocetin. Alternatively, when the primary cooking is not performed, minced meat or minced meat of meat or fish can be filled in a casing and then directly immersed in an alkaline aqueous solution containing crocetin. However, at this time, it is necessary to perform a heat treatment (at least at a central temperature of 63 ° C. for 30 minutes) in a soaked state in accordance with the meat hygiene method.

The crocetin concentration of the aqueous alkaline solution used at this time, the soaking temperature and the soaking time can be appropriately set so that the casing-packed food product is dyed in a desired dyeing degree and color tone (yellow to orange color). For example, the crocetin concentration of the alkaline aqueous solution is, for example, color value (E ^10% _{1 cm} ) = 400
When the crocetin adjusted to the above is used, it is possible to exemplify a range in which the crocetin is contained in the alkaline aqueous solution at a ratio of 0.05 to 10% by weight. The immersion temperature is not limited, but is preferably about 50 ° C. or higher, preferably about 70 to 90, for the purpose of suppressing the generation and growth of bacteria.
The range of ° C can be illustrated. Although the processing time is not limited, for example, several tens of seconds to several hours, preferably about 3
It can be about 0 seconds to 1 hour.

Next, the obtained casing-packaged food is treated with an acid to neutral agent to stop the color. Specifically, the casing-packed food obtained in the dyeing step is washed with water using a shower or running water, or a mixed aqueous solution of fumaric acid and sorbic acid (concentration 1 to 5% by weight, pH about 2 to 4). )
The color can be stopped by carrying out any of the following processes: washing, spraying or dipping, or spraying an alcohol-containing aqueous solution such as ethanol.

The casing-packed foods (processed meat products and processed seafood products) thus obtained are stably dyed in a bright yellow to orange color, and color flow (color transfer) and color fading are significantly suppressed during storage and cooking. Can be provided as a customized product.

(2) Casing-stuffed food (milk-processed product such as cheese) The casing-stuffed food in which a milk-processed product such as cheese is packed can be dyed as follows. First, edible casing (natural casing, artificial casing),
Preferably, the collagen casing is used in an alkaline aqueous solution containing crocetin (for example, a pH of about 7.5-1).
Soak in 0). The crocetin concentration of the aqueous alkali solution used at this time, the immersion temperature and the immersion time can be appropriately set so that the casing is dyed in a desired dyeing degree and color tone (yellow to orange color). For example, as the crocetin concentration of the aqueous alkaline solution, for example, when crocetin adjusted to have a color value (E ^10% _{1 cm} ) = 400 is used, the aqueous alkaline solution may contain 0.01 to 10% by weight of the crocetin. A range can be exemplified. The immersion temperature is not limited, but is usually 0 to 100 ° C. Preferably,
It can be appropriately selected from the range of 5 to 80 ° C. The processing time is not limited, and can be appropriately selected from the range of several minutes to several days. The resulting casing is then
After lightly washing with water, it is dipped in an aqueous solution containing a smoke solution at a ratio of about 0.05 to 30% by weight. The smoked liquid can be prepared according to a conventional method. Such washing with water and smoke treatment,
This corresponds to the acidic to neutral treatment in the dyeing method of the present invention, and such treatment stabilizes (stops color) the dyeing on the casing. After a predetermined time, the casing is taken out of the smoked aqueous solution and dried to obtain a dyed casing. Next, the dye casing prepared above is filled with a processed milk product such as cheese to prepare a casing-packed food (a processed milk product such as cheese).

As for the casing-packed food (dairy processed product such as cheese), the casing is first filled with a dairy processed product such as cheese, and the product is immersed in a crocetin-containing alkaline aqueous solution according to the above method, and then washed with water. It can also be prepared by performing a liquid smoke treatment. In this case, the immersion temperature is selected so that the dairy product filled inside will not be denatured. The temperature is not limited, but is usually 0 to 40.
An example is a range of about ° C.

The casing-packed food (milk-processed product) thus obtained is stably dyed in a bright yellow to orange color on the surface, and color flow (color transfer) or color fading from the casing surface to the cheese inside, In addition, it can be provided as a product in which adhesion to hands is significantly suppressed.

(3) Processed seafood products of seafood such as octopus, squid, and scallops (boiled and seasoned products) Processed seafood products of seafood such as octopus, squid, and scallops, especially seasoned and boiled products are as follows. Can be dyed.
First, raw seafood such as octopus, squid, and scallops was added to an aqueous alkaline solution containing crocetin (pH of about 7.5 to 1).
0) boil treatment (for example, about 80-100 ° C, about 5-20 minutes)
To do. At this time, as the concentration of crocetin contained in the alkaline aqueous solution, for example, when crocetin adjusted to have a color value (E ^10% _{1 cm} ) = 400 is used, the crocetin content in the alkaline aqueous solution is 0.1 to 10% by weight, preferably Can be included in the range of 3 to 5% by weight. Then, if necessary, it is cut and provided for seasoning.
The seasoning is performed by immersing the boiled seafood in a seasoning solution having a pH of 2 to 7 and containing a soy sauce, a salt, a sweetener, a liquor, a dashi stock, a seasoning or vinegar. be able to. Such seasoning processing corresponds to the acidic to neutral treatment in the dyeing method of the present invention, and such treatment stabilizes the dyeing on seafood (color is stopped). Usually, the dipping treatment in the seasoning liquid is not limited, but may be performed at about 0 to 100 ° C. for several minutes to several days.

The processed marine product thus obtained is stably dyed in a bright yellow to orange color, and during storage and cooking, color flow from the dyed site to the non-dyed site or color transfer to the outside such as other side dishes, In addition, it can be provided as a product in which discoloration is significantly suppressed.

(4) Processed marine products such as fish eggs (seasoned raw products) Processed marine products such as fish eggs provided as raw products (seasoned raw products) can be dyed as follows. The same salt concentration as that of the seafood (fish eggs) to be dyed in advance (about 1 to 10)
The salt concentration of the alkaline aqueous solution containing crocetin (pH of about 7.5 to 10) is adjusted with sodium chloride or the like so that the concentration becomes (wt%). Dyeing is performed by immersing raw seafood such as fish eggs in this. At this time, the dipping is performed under low temperature conditions (for example, 0 to 0) in a refrigerator to prevent spoilage.
It is preferable to carry out under a temperature of about 8 ° C. The immersion time is not particularly limited, but may be several minutes to 50 hours. As the crocetin concentration contained in the alkaline aqueous solution, for example, when using crocetin adjusted to a color value (E ^10% _{1 cm} ) = 400, the crocetin content in the alkaline aqueous solution is 0.01 to 5% by weight, preferably 1 to An example is a range in which the content is 3% by weight. Then, after being taken out from the immersion liquid and washed with water, it is subjected to seasoning processing. The seasoning process is usually soy sauce, salt, sweetener, sake,
It can be carried out by immersing the above-mentioned seafood (fish eggs) in a seasoning liquid in the acidic to neutral range of pH 2 to 7 containing soup stock, seasonings or vinegar. The washing with water and the seasoning process correspond to the acidic to neutral treatment in the dyeing method of the present invention, and such treatment stabilizes the dyeing of seafood (fish eggs) (stops the coloring). The dipping treatment in the seasoning liquid can also be performed under low temperature conditions (for example, about 0 to 8 ° C.) for several minutes to several days as in the above.

The processed marine products (seasoned raw products) such as fish eggs thus obtained are stably dyed in a bright yellow to orange color,
It can be provided as a product in which color flow and color loss are significantly suppressed during storage and cooking.

(5) Processed marine products such as dried seafood (delicacy) (seasoned dry products) Processed marine products such as dried seafood (delicacy) provided by dried seafood (seasoned dry products) are It can be dyed as follows. If necessary, the seafood removed by removing the flakes or pretreated by cutting or the like in a raw state is an aqueous alkaline solution containing crocetin (pH about 7.5 to 1).
It is immersed in 0) and a dyeing process is performed. At this time, the dipping is performed under low temperature conditions (for example, 0 to 8) in a refrigerator to prevent spoilage.
C.) is preferably performed. Although the immersion time is not particularly limited, it can usually be several minutes to several hours. As the crocetin concentration of the alkaline aqueous solution, for example, when using crocetin adjusted to have a color value (E ^10% _{1 cm} ) = 400, the crocetin content in the alkaline aqueous solution is 0.01 to 1
An example is a range in which the content is 0% by weight. Then, after removing from the immersion liquid and washing with water,
Used for seasoning.

The seasoning process is usually soy sauce, salt, sweetener,
It can be carried out by immersing the above-mentioned seafood in a seasoning liquid having a pH of 2 to 7 and containing liquor, soup stock, seasonings or vinegar. Washing with water and seasoning,
It corresponds to the acidic to neutral treatment in the dyeing method of the present invention, and the dyeing of fish and shellfish is stabilized (stopped by such treatment). The dipping treatment in the seasoning solution is not particularly limited, and is similar to the above, under low temperature conditions (for example, 0 to 8).
C.) for several minutes to several days. Then
By removing the seafood from the seasoning liquid and drying it so as to have a desired water content, dried fish products (delicacy) can be obtained.

The processed seafood product (seasoned dry product) thus obtained can be provided as a product which is stably dyed in a bright yellow to light yellow color and whose color flow and fading are significantly suppressed during storage and cooking. it can.

[0048]

EXAMPLES The contents of the present invention will be specifically described below with reference to the following examples and experimental examples. However, the present invention is not limited to these. Unless otherwise specified, the unit of the formulation described below means part by weight and% means% by weight.

The color value (E ^10% _{1 cm} ) is specifically measured according to the following method: <Color value> Precisely measure crocetin so that the measured absorbance is in the range of 0.3 to 0.7. , Add 50 ml of 0.02 mol / l sodium hydroxide solution and heat in a 50 ° C water bath for 20 minutes (dissolve by shaking if necessary), and make the dissolved liquid exactly 100 ml with water. Accurately measure 1 ml, add 50 vol% ethanol to make exactly 100 ml, and use this solution as the test solution (centrifuge if necessary, and use the supernatant). Using 50 vol% ethanol as a control, the absorbance A at the maximum absorption portion at a wavelength of 410 to 430 nm at a liquid layer length of 1 cm is measured, and the color value is calculated by the following formula.

[0050]

[Equation 1]

Example 1 1 L of Frankfurt sausage water was mixed with crocetin (San-ei Gen FFI Co., Ltd.).
Made: Color value E ^10% _1cm = 400) 3.75g, trisodium phosphate 1
g was added and dissolved to prepare a pH 9 alkaline aqueous solution. This crocetin-containing alkaline aqueous solution was heated to 70 to 80 ° C to prepare a dyeing solution. 300 g of Frankfurt sausage, which was separately steam-heated in a casing and then steam-heated, was immersed in the dyeing solution for 3 minutes to perform dyeing.
After 3 minutes of immersion, pull out the Frankfurt sausage from the dyeing solution and then use an acidic aqueous solution (pH 2, 7) containing about 0.5% fumaric acid and about 0.2% sorbic acid as a color fixer.
It was immersed in 1 L for 1 minute. One minute later, the Frankfurt sausage taken out had a bright yellow-orange color. The prepared Frankfurt sausage was cooled and then subdivided into transparent packs.

Comparative Example 1 Anato dye (containing 1% norbixin: Sanei Gen F.) was used in place of the crocetin-containing alkaline aqueous solution used in Example 1.
A frankfurter sausage was produced in the same manner as in Example 1 except that an alkaline aqueous solution (pH 10) containing 0.01% of FI Co., Ltd. was used. The resulting Frankfurt sausage had a slightly reddish yellow color compared to the Frankfurt sausage of Example 1 dyed and prepared with crocetin. The prepared Frankfurt sausage was cooled and then subdivided into transparent packs.

Experimental Example 1 Frankfurt sausages prepared in Example 1 and Comparative Example 1 were irradiated with a fluorescent lamp (10,000 lux) at 10 ° C. for 2 days, and the fading phenomenon of the dye due to the influence of the fluorescent lamp irradiation was observed. . Two days after the irradiation, the color flow (crying) from the surface of the Frankfurt sausage (the surface of the casing) to the inside and the outside was also observed. The light resistance is
The colors of the Frankfurt sausage before and after the fluorescent light irradiation are compared by visual observation, and the chromaticity and color tone before the fluorescent light irradiation are used as the standard (10
0%). The color flow to the inside was judged by comparing the cut surface of Frankfurt before and after irradiation with a fluorescent lamp, and the color flow to the outside was judged from the presence or absence of water drop coloring in the transparent pack in which Frankfurt was packaged.

As a result, when stained with crocetin, the same color flow phenomenon (crying) as when stained with annatto dye was observed.
Was not seen. Further, as shown in Table 1 below, it was found that dyeing with crocetin yielded a brighter-colored Frankfurt sausage having more excellent light resistance (color stability against light irradiation) than dyeing with annatto dye.

[0055]

[Table 1]

Example 2 1 L of wiener sausage water was mixed with crocetin (San-Ei Gen FFI Co., Ltd.).
Manufacturing: Color value E ^10% _{1 cm} = 400) 3.75 g and trisodium phosphate 1 g were added and dissolved to prepare an alkaline aqueous solution having a pH of 10.5. 70% of this alkaline aqueous solution containing crocetin
The dyed solution was heated to 80 ° C. In such a staining solution,
Separately, 300 g of wiener sausage steam-heated after filling the casing with meat was immersed for 3 minutes for dyeing. After 3 minutes of immersion, pull out the wiener sausage from the dyeing solution, and further add an 8% red yeast rice pigment-containing aqueous solution (pH 6, 7).
It was immersed in 1 L for 3 minutes.

Next, an aqueous solution (pH 3, 70 to 8) containing about 0.5% fumaric acid and about 0.2% sorbic acid as a color fixer.
It was immersed for 1 minute in 1 L (0 ° C.). One minute later, the removed wiener sausage had a bright red color. Also,
It was confirmed that even if the product was packed in a bag and stored, the color did not flow and was stably colored.

Example 3 1 L of dried horse mackerel dried crocetin was added to 1 L of crocetin (San-Ei Gen FFI Co., Ltd.).
Made: Color value E ^10% _1cm = 400) 1.875g, trisodium phosphate 1
g and 10 g of sodium chloride were added and dissolved to prepare a crocetin-containing alkaline aqueous solution (pH 10.5). Separately, thaw the frozen horse mackerel and open the back to remove internal organs (open horse mackerel: 0.5 to 1 kg). Immerse it in a refrigerator at 5 to 8 ° C.
Let stand for hours. 2 hours later, pick up the horse mackerel opening from the crocetin-containing alkaline aqueous solution, wash with running water, then soak in 1 L (pH 4.2) of the seasoning solution of the following formulation, and in that state in the refrigerator (5-8 ° C) for 15-20 hours It was left to stand and seasoned. After the seasoning was completed, it was dried with a warm air drier at 30 to 35 ° C. for 5 to 6 hours to obtain dried horse mackerel. The obtained dried mirin had a bright yellow-orange color, and no color flow was observed when the dried mirin was held in the hand. <Seasoning liquid prescription> pH 4.2 Mirin 0.3 (g) Sugar 14.5 Syringe 12.5 Salt 0.2 L-Sodium glutamate 0.2 Light mouth soy sauce 1.5 Red malt pigment 0.2 Water 70.6 Total 100.0 g.

Example 4 Octopus (processed marine product) 1 L of water contains crocetin (manufactured by San-Ei Gen FFI Co., Ltd.):
Color value E ^10% _1cm = 400) 3.75g, and trisodium phosphate 1
g was added and dissolved to prepare a crocetin-containing alkaline aqueous solution (pH 10.5). This was heated to 70 to 80 ° C., and 300 g of raw octopus was immersed in this for 10 minutes while being heated, and dyeing treatment and boil treatment were simultaneously performed. Ten minutes later, the octopus was taken out of the crocetin-containing alkaline aqueous solution, and the whole was washed off with running water to obtain a bright orange octopus. Next, cut the dyed octopus, cut the cucumber and seasoning liquid (vinegar
30%, sugar 230%, soy sauce 30%, mirin 5%, sodium glutamate 0.5%, salt 1.5%: pH 4.2) was mixed to make an octopus sauce.

In the octopus garnish, no color flow from the dyed part of the octopus surface to the non-dyed part inside, and no color flow or color transfer from the octopus to the seasoning liquid or cucumber were observed.

Example 5 Squid (processed marine product) Squid was washed with water in advance and the internal organs were taken out. on the other hand,
1L of water as a dyeing solution was added to crocetin (San-Ei Gen F
Eye Co., Ltd .: 7.5 g of color value E ^10% _{1 cm} = 400), 5 g of sodium citrate, and 100 g of sodium chloride were added and dissolved to prepare a crocetin-containing alkaline aqueous solution (pH 8.3). The prepared dyeing solution was heated to 80 to 100 ° C., 1 kg of the pretreated squid was placed, and immersed in the heated state for 10 minutes. Then, the treated squid was taken out of the dyeing solution, and the whole was washed off with running water to obtain a bright orange squid. Further, season it by soaking it in 1 kg of a seasoning liquid consisting of the following formulation at about 5 to 8 ° C for 4 to 6 hours, and then at about 80 ° C for 4 to 6 hours.
Seasoned squid (squid delicacy) was created by drying for an hour.

When this was sliced into thin slices, the inside was not dyed but white, and only the surface was dyed orange in a ring shape. In addition, it was confirmed that there was no color transfer from the dyed part to the non-colored part even in the state of being packaged and stored, and that it was stably colored.

<Seasoning liquid prescription> Brewed vinegar (acidity 10%) 350 (g) Thick soy sauce 200 Amamiru (manufactured by Towa Kasei Co., Ltd.) 100 Mirin 30 Seasoning (Sunlike [trademark] *) 20 Longevity improver (Sanquipro No.) .55 [Trademark] *) 15 Chili oil (capsicum W-20) 0.1 Sucralose 0.25 Water balance 100.00 g in total.

Example 6 Fish roe (processed marine product) Fish roe of shishamo was washed with water to carefully remove dust streaks and the like. On the other hand, crocetin (manufactured by San-Ei Gen FFI Co., Ltd .: color value E ^10% _1cm = 400) 0.75
g, sodium pyrophosphate 1 g, and salt 50 g were added and dissolved, and a crocetin-containing alkaline aqueous solution (pH 8.
2) was prepared. Fish egg 1 which was prepared in the above staining solution
The mixture was soaked in kg and placed in a refrigerator (10 to 5 ° C.) for 3 hours.
After 3 hours, fish eggs were scooped from the dyeing solution with a wire net, washed with the same amount of water, and then immersed in 500 ml of the following seasoning solution (pH 4.2). <Seasoning liquid prescription> Light mouth soy sauce 25 (g) Sugar 7 Mirin 5 Reduced starch syrup 5 Salt 2 L-sodium glutamate 1.5 Seasoning (Sunlike taste base [trademark] *) 1.5 Seasoning (Sunlike horse mackerel extract [ trademark] *) 1.0 apple vinegar 0.5 water remaining portion total 100.00g.

The seasoned roe had a bright yellow to orange color. This can be used as a product as it is, or can be mixed with other items to make a side dish. At this time, no color flowed from the roe (no color transfer).

Example 7 1 L of casing water contained crocetin (manufactured by San-Ei Gen FFI Co., Ltd.):
Color value E ^10% _1cm = 400) 7.5g, and sodium hydrogencarbonate 5g
Is added to dissolve the crocetin-containing alkaline aqueous solution (p
H10.8) was prepared. A collagen casing was immersed in this solution as a dyeing solution at 15 to 20 ° C. for 2 to 3 hours, and then the casing was taken out from the dyeing solution and lightly washed with water. Then, it was dipped in a 1% aqueous solution of smoke (pH 2, 15 ° C.) to stop the color. 20 minutes later, the casing is smoked 1%
It was taken out of the aqueous solution and dried to obtain a dyed casing.

The dyed casing thus obtained was filled with cheese to obtain a casing-packed dairy product (casing-packed cheese). No color transfer was observed from the casing to the cheese, and even when the casing-packed dairy product was touched by hand, the color transfer did not occur on the hand.

[0068]

According to the dyeing method of the present invention, various foods and food materials can be dyed stably. In particular, according to the dyeing method using crocetin of the present invention, the color flow (crying) from the dyed part to the non-dyed part inside or the color transfer to the other surface was significantly suppressed on the surface of the food or food material. Since it can be dyed in a state, it is useful for dyeing casings, foods packed in casings, and processed marine products such as squid and octopus.

Further, according to the dyeing method of the present invention, it is possible to prepare a dyed food or food material which is not easily discolored even when exposed to light, that is, which has excellent color stability against light irradiation.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Junko Shirai             1-1-11 Sanwa-cho, Toyonaka-shi, Osaka San-ei             Within Gen FFI Co., Ltd. (72) Inventor Tadayasu Yuge             1-1-11 Sanwa-cho, Toyonaka-shi, Osaka San-ei             Within Gen FFI Co., Ltd. F term (reference) 4B018 LB05 LB06 LB07 LE06 MA07                       MC01 MF01                 4B042 AC02 AD01 AD03 AG01 AG12                       AG59 AG67 AG68 AH01 AH09                       AK11 AW06

Claims (7)

[Claims] 1. A method of dyeing a food or food material, which comprises treating the food or food material to be dyed with an alkaline aqueous solution containing crocetin. 2. The method for dyeing a food or food material according to claim 1, wherein the food or food material treated with an aqueous alkaline solution containing crocetin is further subjected to acidic to neutral treatment. 3. The method for dyeing food or food material according to claim 1 or 2, wherein the alkaline aqueous solution has a pH of 7.5 to 11. 4. The method for dyeing a food or food material according to claim 1, wherein after dyeing with an alkaline aqueous solution containing crocetin, dyeing with another dye is further performed. 5. The method for dyeing a food or food material according to claim 1, wherein the food or food material is a casing, a food packed in a casing, or a processed marine product. 6. A food or food material dyed by the dyeing method according to any one of claims 1 to 4. 7. The food or food material according to claim 6, wherein the food or food material is a casing, a food packed in a casing, or a processed marine product.