JP2007104930A - Pigment preparation for meat/seafood paste product, and coloring method using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a coloring method using a pigment preparation for meat/seafood paste products solving the following problem: fish bones and the like falling in a meat/seafood paste product are deeply dyed with cochineal pigment and the pigment appears as red spots in the paste product. <P>SOLUTION: The coloring method using the pigment preparation comprises preparing an oil-soluble cochineal pigment preparation or a doubly-emulsified water-soluble cochineal pigment preparation as a coloring matter for the meat/seafood paste product, and coloring the meat/seafood paste product such as fish meat sausage, fish paste, terrine or the like using the pigment preparation so as to suppress generation of the red spots caused by deeply dyeing the fish bones, bone pieces and the like. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a pigment preparation for livestock and fishery products, a livestock and fishery product colored with the pigment preparation, and a coloring method thereof. More specifically, the present invention relates to a livestock and fishery paste product colored by an oil-soluble cochineal dye preparation or a water-soluble cochineal dye preparation subjected to double emulsification treatment, a coloring method using the dye preparation, and livestock fisheries The present invention relates to a method for suppressing the occurrence of red spots on a kneaded product.

  Conventionally, fish paste products represented by plates and fish sausages are sold in red and so on. Recently, aquatic products such as crab-foot-like and shrimp-like appearance are also sold, and these surfaces are also colored in red. Further, there are terrines, sausages, wieners and the like as livestock meat paste products, which may be colored in various shades by blending with red or other pigments.

  In this way, when coloring livestock pasteurized products such as fish sausage, such as fish meat sausage, it is usually a synthetic colorant tar pigment, cochineal pigment, a pigment rich in heat resistance such as lac pigment, It is known to use oil-soluble carotenoid pigments (Patent Document 1). In addition, coloring with a cochineal dye, a lac dye and a sparingly soluble calcium-containing substance (Patent Document 1), a method using an onion extract dye (Patent Document 2), a method using a Dunaliella dye (Patent Document 3), and a method using an aqueous cyanocobalamin solution (Patent Document 4), a method for coloring by adding a krill micronized paste (Patent Document 5) and the like are disclosed. In addition, as a method of coloring livestock paste products such as terrine and wiener, a method using a discoloration inhibitor containing malto-oligosaccharide as an active ingredient (Patent Document 6), a colorant containing a residue obtained by removing fruit juice from tomato as an active ingredient Method for coloring (patent document 7), food for meat such as fish sausage and ham with bethocyanin red natural pigment such as beet red pigment, betanin pigment and / or anthocyanin red natural pigment such as hibiscus pigment and red cabbage pigment A method of coloring (Patent Document 8), a method in which a monascus pigment bound to a water-soluble protein is allowed to act on meat and then heated (Patent Document 9), and a method of coloring using a cyanocobalamin aqueous solution (Patent Document 10) Etc. are disclosed.

Japanese Patent Publication No. 6-61237 Japanese Patent Laid-Open No. 01-179666 Japanese Patent Laid-Open No. 01-47361 Japanese Patent Publication No. 5-32016 Japanese Patent Publication No.57-43227 JP 2001-294768 A JP 2001-292727 A JP 62-158473 A JP 53-44657 A JP-A 61-28365

  Conventionally, for coloring livestock and fishery products, there has been a tendency to use a cochineal pigment that is superior in heat resistance and light resistance compared to other pigments and can be colored in a bright color. However, when coloring livestock and fishery products using cochineal pigments, calcium pieces, specifically bone fragments, shells and eggshells contained in livestock and fishery products, are dyed with cochineal pigments and are contained in the paste products. The problem of red spots appearing on the screen. Such red spots impair the appearance of food and impair commercial value, so an immediate solution has been sought.

  An object of the present invention is to provide a livestock and fishery product that does not cause red spots due to coloring on bone fragments and the like, and a coloring method thereof, even if the livestock and fishery product is colored with a cochineal pigment.

  The inventors of the present invention have made extensive studies to solve the above-mentioned problems, and as a coloring agent for marine products such as sea cucumbers and fish sausages, and animal meat products such as terrine, oil-soluble cochineal pigment preparations or double emulsion treatments are used. By selecting the water-soluble cochineal pigment preparation and coloring the livestock and fishery products such as sea cucumber, fish sausage and terrine using the colorant preparation, it is not possible to prevent its occurrence with the conventionally used pigment preparation. Moreover, the knowledge that generation | occurrence | production of the red spot produced by dyeing | staining of a bone piece etc. can be suppressed was acquired. That is, the present invention relates to a livestock fisheries paste product colored with an oil-soluble cochineal dye preparation or a water-soluble cochineal dye preparation subjected to double emulsification treatment and a coloring method thereof.

  The use of cochineal dyes for coloring livestock and fishery products is also described in Patent Document 1 cited in the prior art, but uses oil-soluble cochineal dye preparations or dye preparations prepared in a double emulsion type. There is no description about the points to be performed, and furthermore, by coloring the meat and fishery paste products with oil-soluble cochineal pigment preparation or pigment preparation prepared in double emulsion type, bone fragments and calcium fragments mixed in raw materials There is no description that it is possible to suppress the occurrence of red spots caused by dyeing the hair. That is, by using the water-soluble cochineal pigment preparation prepared in the oil-soluble cochineal pigment preparation or double emulsion preparation according to the present invention, a coloring method for livestock and fishery kneaded products in which the occurrence of red spots is suppressed has already been disclosed. This is a completely new method which is not described in the patent literature.

  The coloring agent preparation according to the present invention, that is, the water-soluble cochineal dye preparation prepared by cotinyl dye as an oil-soluble preparation or a double emulsion type preparation as a coloring agent, is used to color livestock and fishery products such as sea cucumber, fish sausage and terrine. Therefore, it is possible to effectively suppress the occurrence of red spots caused by dyes on bone fragments etc. contained in meat and fishery paste products that have been difficult to suppress with conventionally used colorants. It became. Thereby, the problem that the commercial value of livestock and fishery paste products is impaired due to the occurrence of red spots can be solved and contribute to the development of industry.

  The dye preparation that can be used in the present invention is prepared by making a commonly available cochineal dye oil-soluble or double-emulsified to become water-soluble.

Cochineal dyes used in oil-soluble cochineal dye preparations or double-emulsified water-soluble cochineal dye preparations have been widely used as coloring agents for pharmaceuticals, foods, etc., and have been used in desert areas in Mexico, Central America and South America. It is derived from the red pigment contained in the female body of the scale insect, Coccus cacti L., that parasitizes the cactus benoci fig ( Nopalea coccinellifera ) and the like. It has been reported that cochineal pigments prepared from insects as described above contain contaminating proteins that are allergens and may cause allergies (Ann Allergy Asthma, Vol. 84 (5), 549-552, 2000.) Therefore, it is preferable to prepare the cochineal dye by a preparation method (WO02 / 22743) for removing the protein as the allergen. Alternatively, Sun Red NO. Manufactured by San-Eigen F.F. One series can be used.

  In addition to the above-mentioned cochineal dye, the oil-soluble cochineal dye preparation or the double-emulsified water-soluble cochineal dye preparation according to the present invention is prepared with a normal oil-soluble or double-emulsified water-soluble cochineal dye preparation. In addition to emulsifiers (polyglycerin fatty acid ester, sucrose fatty acid ester, etc.) for emulsifying cochineal pigments, various components used for the purpose of the present invention, as long as the effects of the present invention are not hindered, Used in preparing ordinary colorants such as alum, organic acids and their salts used in combination, other colorants, sweeteners, acidulants, preservatives, antioxidants, amino acids and sugars. Can be added without limitation.

  As a method for preparing an oil-soluble cochineal dye preparation or a water-soluble cochineal dye preparation subjected to double emulsification treatment, a conventionally known method can be used without limitation. For example, a method of preparing a water-soluble emulsion preparation in which the cochineal pigment is oil-soluble or double-emulsified by using an emulsifier such as polyglycerin fatty acid ester and sucrose fatty acid ester can be exemplified.

  The method for preparing the oil-soluble cochineal dye preparation or the water-soluble cochineal dye preparation subjected to double emulsification treatment according to the present invention may be prepared based on a known production method, and the form as a colorant preparation is not particularly limited. As an example of the preparation method, it can be prepared in a solution state in which a cochineal dye is dissolved or dispersed in water, propylene glycol, or other solvent (for example, alcohol such as glycerin or ethanol). A commercially available product can also be used simply, and as an example of an oil-soluble cochineal pigment preparation, oil-based red No. 3 manufactured by San-Ei Gen FFI Co., Ltd. is used. 3548, and the double emulsified dye preparation is obtained by emulsifying the oil-soluble cochineal dye preparation by a known method. A colorant preparation having a color value of 1 to 500, preferably 1 to 100 can be suitably exemplified, but a preparation having an arbitrary color value can be used depending on the use and convenience of the dye preparation. Can be prepared. The color value referred to here is the absorbance at the maximum absorption wavelength (near 410 nm) in the visible region of a 0.1N hydrochloric acid aqueous solution containing the target cochineal dye, and the absorbance is measured with a 10 w / v% solution. It is a numerical value converted into absorbance.

  The animal meat and fishery paste product that suppresses the occurrence of red spots according to the present invention can be obtained by adding the colorant preparation as a colorant used in the production of animal meat and fishery paste products. The amount of the dye preparation added to the food and the production method can also be the same as the conventional production method for meat and fish paste products. Therefore, since it is not necessary to introduce a special production apparatus or the like in the practice of the present invention, it is possible to produce an animal meat and fishery product that is advantageous from an industrial point of view and does not produce red spots.

  The livestock and fishery products in the present invention are protein foods made from raw fish meat, livestock meat and other raw materials. Examples include terrine, ham, sausage, wiener and the like. Preferably, it is a fish sausage, sea cucumber, wrapping, and terrine. According to the present invention, these livestock meat products can be colored in a uniform and beautiful red without red spots.

  The method for producing a meat pasteurized product according to the present invention may be obtained by coloring an animal-soluble fishery paste product using an oil-soluble cochineal pigment preparation or a water-soluble cochineal pigment preparation that has been subjected to a double emulsification treatment. A conventionally known production method can be arbitrarily selected and employed, such as spraying on a fishery paste product, or kneading and preparing the colorant preparation in a raw material for livestock fisheries paste product.

  As described above, the occurrence of red spots can be effectively suppressed by coloring livestock fisheries paste products using the oil-soluble cochineal pigment preparation according to the present invention or the water-soluble cochineal pigment preparation subjected to double emulsification treatment as a colorant. Can do. That is, the present invention is also a method for suppressing the occurrence of red spots in livestock fisheries paste products by using oil-soluble or double-emulsified water-soluble cochineal pigment preparations. Furthermore, the obtained meat and fishery paste product is stable over time, and is stable to changes in color tone, heat, pH, and fluorescent light.

  Hereinafter, the contents of the present invention will be specifically described using the following experimental examples. However, the present invention is not limited to these. In addition, unless otherwise indicated, the part of the prescription described below shall mean a weight part. Items marked with “*” in the text represent products of Saneigen FFI Co., Ltd., and “*” in the text means a registered trademark of Saneigen FFI Co., Ltd.

1) Preparation of oil-soluble cochineal pigment preparation (Example 1)
<Prescription>
1. Cochineal dye 30 parts Emulsifier (SY Glister NE-750) 30 parts (Sakamoto Pharmaceutical Co., Ltd.)
3. Edible oils and fats (ODO, Nissin Oilio) 40 parts
1. Add half of the edible oil to the emulsifier and mix.
While stirring 2.1 (3500 to 4000 rpm), the cochineal dye is gradually added and emulsified (40 to 60 minutes).
The remaining edible oil and fat was added to 3.2 and mixed to obtain an oil-soluble cochineal pigment preparation (Example 1).

2) Preparation of double emulsion type water-soluble cochineal pigment preparation (Example 2)
<Prescription>
1. 60 parts of oil-soluble cochineal pigment preparation (Example 1 product) 10 parts of propylene glycol Water 10 parts 4. Emulsifier (Ryoto-polyglycerester S-24D) 20 parts (Mitsubishi Chemical Foods)
<Production method>
1. Add water to the emulsifier and mix.
While stirring 2.1 (300 to 500 rpm), the oil-soluble cochineal pigment preparation obtained in Example 1 is gradually added and emulsified (5 to 10 minutes).
3. The average particle diameter is adjusted to 7.0 μm.
Propylene glycol was added to 4.3 and mixed to obtain a double emulsion type water-soluble cochineal pigment preparation (Example 2).

Experimental Example 1 Preparation of Colorant Formula for Fish Sausage Fish meat sausage was prepared according to the following formulation.

(Kg)
1. Frozen Surimi (FA) 50
2. Salt 2
3. Corn salad oil 8
4). Potato starch 5
5. Sugar 1
6). Sodium L-glutamate 0.3
7). Dye preparation (A to C)
A) 0.5
B) 0.17
C) 0.2
100 in total with ice water

<Dye preparation>
A) Comparative Example 1 0.1 kg of water-soluble cochineal pigment preparation SR Red K-5 (color value 12, Saneigen FFI Co., Ltd.) was weighed and stirred with 0.5 kg of hot water at 60 to 80 ° C. It dissolved and the pigment | dye formulation was obtained.
B) Example 1 Product of Example 1 (oil-soluble cochineal pigment preparation) + color stabilizer NO. 33610 * (manufactured by Saneigen FFI Co., Ltd., color stabilizer preparation)
To 1 part of the oil-soluble cochineal pigment preparation obtained in Example 1, 5 times amount of Color Stabilizer No. 33610 was weighed, heated to 70 ° C., mixed and added to fish meat surimi (color value 7).
C) Example 2 Product of Example 2 (double emulsion type water-soluble cochineal dye preparation) + sun polymer NO. 110 * (manufactured by Saneigen FFI Co., Ltd., a color stabilizer formulation)
For 1 part of the double emulsion type water-soluble cochineal pigment preparation obtained in Example 2, the amount of sun polymer NO. 110 was weighed, heated to 70 ° C., mixed and added to fish surimi (color value 12).
Both dye preparations contain the same amount of cochineal dye.

<Manufacture of fish sausage>
1. Materials 2-7 and ice water were added while kneading fish surimi with a cutter, and the mixture was raised to a final product temperature of 8 ° C.
Fish bone pieces (length: about 20 mm, width: about 1 mm) were added to the surimi obtained in 2.1 and mixed with stirring.
After the surimi of 3.2 was filled into an air-permeable casing, it was sterilized by retort (120 ° C., 20 minutes / 70 g) to obtain fish sausage.
Fish bones were taken out from the fish sausage obtained in the above examples, and the degree of dyeing was visually confirmed. The results are shown in Table 1.

Evaluation-: Not dyed
+: Dyed (the greater the number of +, the darker the color)
From the above experiment, only when the oil-soluble cochineal dye preparation according to the present invention and the water-soluble dye preparation subjected to double emulsification treatment are used (Examples 1 and 2), the dyeing to the fish bone added to the fish sausage is suppressed. We were able to. In the fish sausage colored with the conventional water-soluble cochineal pigment preparation (Comparative Example 1), dyeing to fish bones could not be suppressed. In addition, the difference in the coloring of the fish sausage by the difference in the pigment | dye formulation used was not seen.

  From this result, by using the oil-soluble cochineal dye preparation according to the present invention and the water-soluble dye preparation subjected to double emulsification treatment, it is possible to suppress dyeing to bone fragments derived from raw materials contained in fish sausage. It became clear.

From the above results, by coloring the fish sausage using the oil-soluble cochineal pigment preparation or the double-emulsified water-soluble cochineal pigment preparation according to the present invention, it is possible to dye the fish bone contained in the surimi fish meat. It was confirmed that it was suppressed. From this fact, by using the pigment preparation according to the present invention and the coloring method according to the present invention, red spots generated by staining fish bones and the like contained in fish sausage are also effectively suppressed. It became clear.

Claims (6)

Colored with oil-soluble cochineal pigment preparation or double emulsified water-soluble cochineal pigment preparation, a meat and fishery paste product characterized in that it is colored.
The livestock and fishery product according to claim 1, wherein the livestock and fishery product is a fish sausage.
A coloring method for livestock and fishery paste products characterized by coloring with an oil-soluble cochineal pigment preparation or a double emulsion type water-soluble cochineal pigment preparation.
The method for coloring livestock and fishery products according to claim 3, wherein the livestock and fishery products are fish sausages.
The coloring method of the livestock meat fisheries kneaded product whose coloring method of Claim 3, 4 suppresses generation | occurrence | production of the red spot which generate | occur | produces in a fish sausage.
An oil-soluble cochineal pigment preparation or a double-emulsified water-soluble cochineal pigment preparation is used.