JP2009195113A - Method for coloring meat processed food packed in casing, and method for producing colored meat processed food packed in casing - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a meat processed food packed in a casing, vividly colored with red-based color tone in spite of using a natural pigment, and suppressed in color flow and color tone change with age. <P>SOLUTION: This meat processed food packed in a casing is contact-treated with an alkaline aqueous solution which contains carmine and an annatto pigment, and treated in an acid aqueous solution. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a coloring method for casing-stuffed livestock meat processed foods such as sausages and hams, and a method for producing colored livestock meat processed foods. In detail, while using natural pigments, it can be vividly colored in a red color tone, and it is colored in a vivid red color tone, and a method for coloring livestock meat processed foods that suppresses color flow and color change over time. The present invention relates to a method for producing processed foods with stuffed casing.

  Conventionally, red colorants have been used for the purpose of preventing color change over time and improving color tone of casing-stuffed meat processed foods such as sausage and ham. As the coloring method of livestock meat processed foods with these coloring agents, mainly coloring materials are kneaded into raw materials, the livestock meat processed food itself is colored, a colored casing is used as a casing for filling livestock meat processed foods, and casing stuffing Examples include a method (external dyeing) of coloring the surface of the processed meat food by immersing the processed meat food in a colorant solution, and various coloring methods are used depending on the coloring application and usage form of sausage, ham and the like.

  A combination of Red No. 3 and Anato Dye has been used as a coloring agent for coloring livestock processed foods to a red color. Red No. 3 tar dyes are colored compared to natural dyes. Although it is excellent in properties and stability, it is easily avoided by consumers as a synthetic colorant, and there is a need for a method for coloring livestock meat processed foods using natural pigments. Anato dye is excellent in colorability and is excellent as a colorant used for the external dyeing of casing-packed livestock processed foods, but it is difficult to produce a reddish color characteristic of livestock processed foods alone. Combined use was essential. However, when combined with red beetle dye and gardenia red pigment having a red color tone, the light tone is poor and the color tone changes over time, the color tone is dark, and it does not exhibit the bright red color required for processed meat foods, etc. It has been difficult to color livestock processed foods in vivid red colors using only natural pigments.

  As a conventional technique for coloring livestock meat processed foods, a natural or natural recycled casing material, which is colored yellow by immersing it in an anato dye aqueous solution having a pH of 7.5 or more, and cochineal and / or lac dye having a pH of 7.0 or less, and An orange-red or red-orange coloring method for casings for ham and sausages characterized by being colored in red by immersing in an aqueous system composed of a color adjusting agent, such as sausage using a cochineal pigment preparation Methods for coloring livestock and fishery products (Patent Documents 2 to 4) are disclosed.

  However, when sausages are colored using the method described in Patent Document 1, there is a problem that color flow occurs and the color tone is dark. In addition, the methods disclosed in Patent Documents 2 to 4 are techniques for kneading a cochineal pigment preparation into raw materials and coloring the processed meat meat itself, and there is no description of any technique for coloring the surface of the casing-stuffed livestock meat processed food itself. . Cochineal pigment (carminic acid) is different from cochineal pigment aluminum lake or calcium aluminum lake carmine, and it is possible to uniformly color the whole processed meat food by kneading it into the raw material of the processed meat food itself. However, even when the livestock meat processed food was immersed in the cochineal pigment-containing solution, the surface of the livestock meat processed food could not be colored. Further, the cochineal pigments containing carminic acid have poor usability, such as reacting with proteins contained in processed meat products and turning purple, and changing the color tone due to pH and making it difficult to stabilize the color tone.

  On the other hand, as a technique related to carmine, a method for coloring foods such as processed meat products with solid carmine (Patent Document 5), and a composition containing a colored substance block partially coated with a specific pectin is used for sausage products. It has been disclosed that it can be used for coloring a collagen film used as a casing, and that cochineal carmine is used as an example of a coloring substance (Patent Document 6). However, it is disclosed that the disclosed technology can produce an artificial casing product by coloring food using solid carmine, and adding and mixing solid carmine to the casing raw material at the time of manufacturing the artificial casing and then extruding it. However, there is a method for coloring natural intestines such as sheep intestines and pig intestines and artificial casings after production, and a method for coloring the surface of livestock processed foods already packed with such natural intestines and artificial casings (external Dye) is not described at all.

JP-A-60-186245 JP 2005-328710 A JP 2006-109722 A JP 2007-104930 A JP 2004-208595 A Special table 2003-500035 gazette

  An object of the present invention is to color livestock meat processed foods in a bright red color tone using natural pigments without using a synthetic colorant. In detail, it is possible to color the surface of the casing-stuffed livestock meat processed food in a vivid red color tone with a simple manufacturing process, and further, the coloring method and the color flow of the casing-stuffed livestock meat processed food with suppressed color flow Another object of the present invention is to provide a method of producing a casing-stuffed livestock meat processed food colored in a bright red color.

  In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research, and after treating the casing-stuffed livestock meat processed food with an alkaline solution containing the natural pigments carmine and anato pigment, treated with an acidic aqueous solution. Thus, the present invention was completed by discovering that processed livestock meat foods can be colored in a vivid reddish color tone, and that processed livestock meat foods having no color flow and excellent stability over time can be produced.

The present invention relates to a method for coloring a casing-stuffed livestock meat processed food having the following aspects;
Item 1. A method for coloring a casing-stuffed livestock meat processed food, characterized in that the casing-stuffed livestock meat processed food is treated with an acidic aqueous solution after contact treatment with an alkaline aqueous solution containing carmine and an anato dye.
Item 2. The casing-stuffed livestock meat processed food colored by the method of claim | item 1.

Furthermore, this invention relates to the manufacturing method of the colored casing filling livestock meat processed food which has the following aspects;
Item 3. A method for producing a colored casing-stuffed livestock meat processed food, which comprises treating a casing-stuffed livestock meat processed food with an alkaline aqueous solution containing a carmine and an anato dye and then treating with an acidic aqueous solution.

  It is possible to color a casing-stuffed livestock meat processed food in a vivid red color using natural pigments. Furthermore, it is possible to provide a processed meat product having no color flow and excellent stability over time.

[Technical Field] The present invention relates to a method for coloring livestock meat processed food, characterized in that casing-filled livestock meat processed food is treated with an acidic aqueous solution after contact treatment with an alkaline solution containing carmine and an anato dye. The carmine used in the present invention is based on the dried body of Coccus cacti LINEN ( Dactylopius coccus COSTA), and is obtained by extraction with warm to hot water or hot water-containing ethanol. Aluminum lake or calcium aluminum lake. A commercially available carmine can be used, and is preferably a carmine obtained by the method disclosed by the present applicant in International Publication No. 02/22743. Such carmine is commercially available, and examples thereof include “Carmine Sanei [trademark]” manufactured by San-Ei Gen FFI Co., Ltd. Normally, when food is colored using carmine, it is used by adding and mixing powdered carmine to the food. In the present invention, the food is colored using an aqueous alkaline solution containing carmine. .

  The amount of carmine added in the alkaline aqueous solution can be appropriately adjusted depending on the type of casing-filled livestock meat processed food to be colored, the desired color, the contact treatment method and the contact time of the carmine-containing aqueous solution and livestock meat processed food. Although not particularly limited, the following addition amounts can be exemplified as specific examples of the addition amount. When the carmine content is 50%, the addition amount is 0.05 to 0.7% by mass, preferably 0.1 to 0.55% by mass.

In the present invention, in addition to the above-mentioned carmine, an anato dye is used in combination. By using the Anato dye together, it is possible to dye the casing-stuffed livestock meat processed foods in various colors ranging from red to red-orange according to requirements. Annatto dye used in the present invention is a bixaceae annatto (Bixa orellana LINNE) seeds dyes obtained from coatings of, for example, at room temperature hexane, or with acetone by oil or propylene glycol method for extracting at heat to, After extraction, it is obtained by a method of removing the solvent or a method of hot extraction with an alkaline aqueous solution, hydrolysis, and neutralization. Anato dye is mainly composed of bixin and / or norbixin. Such Anato dyes are commercially available, and examples thereof include “Powder San Anato [trademark] NO. 4132” manufactured by San-Ei Gen FFI Co., Ltd. As an addition amount of an anato dye, the addition amount when the norbixin content is 50% is 10 to 70 parts by mass, preferably 20 to 60 parts by mass with respect to 100 parts by mass of carmine.

  The alkaline aqueous solution containing the carmine and the anato dye (hereinafter, also referred to as “alkaline aqueous solution of the present invention”) may be a solution having a pH at which carmine dissolves, for example, pH 11.5 to 12.5, preferably pH 11. It is preferable to use an alkaline aqueous solution adjusted to 0.5 to 12.0. 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; an alkali metal such as sodium carbonate or potassium carbonate. Carbonates or alkaline earth metal carbonates such as magnesium carbonate or calcium carbonate; alkali metal hydrogen carbonates such as sodium hydrogen carbonate or potassium hydrogen carbonate; phosphorus alkali metals such as trisodium phosphate or tripotassium phosphate Acid salts; 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, ammonium hydrogen carbonate, phosphorus Triammonium acid or hydrogen phosphate 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 ammonium. Preferably, various phosphates are used in combination and buffered.

  The casing-stuffed livestock meat processed food to be colored with an alkaline aqueous solution containing carmine and anatto dye of the present invention is a livestock meat processed food filled in a casing, such as Bonless ham, loin ham, shoulder ham and the like filled in the casing. Hams and press hams; sausages such as Wiener sausage, frankfurter sausage, bolognese sausage; mixed sausages, mixed press hams made from sausage and press ham style with livestock meat as the main ingredient; terrine, roast beef, grilled pork, etc. The livestock meat processed food with which the casing was filled can be illustrated.

  As casings used in the present invention, natural casings made from digestive tracts (esophagus, small intestine, colon, rectum) and urinary tracts (bladder) of animals such as pigs, sheep, cows, horses, etc., artificial materials made from collagen, etc. Edible artificial casings and non-edible artificial casings made of vinylidene chloride resin film, cellulose, etc., preferably natural casings or edible artificial casings, more preferably natural casings are used. be able to.

  The present invention is characterized in that the casing-stuffed livestock meat processed food is contact-treated with the alkaline aqueous solution of the present invention. Examples of the contact treatment include an immersion treatment in which the casing-stuffed livestock meat processed food is immersed in an alkaline aqueous solution, and a spray treatment in which an alkaline aqueous solution is sprayed on the casing-stuffed livestock meat processed food, and the immersion treatment is preferable.

  Conditions (temperature, time, solution concentration of the alkaline aqueous solution of the present invention, etc.) during the immersion treatment are not particularly limited, and various conditions can be used. For example, it may be treated for a long time using a low concentration aqueous alkali solution of the present invention, may be treated for a short time using a high concentration alkaline aqueous solution of the present invention, or may be treated for a long time at a low temperature, The treatment may be performed at a high temperature for a short time, and can be appropriately selected according to the required color tone and color density. Specifically, in consideration of the concentration of carmine and anato dye in the aqueous alkaline solution, the treatment time is usually 30 to 85 ° C., preferably 1 to 10 minutes in the range of 50 to 75 ° C., preferably 2 to 5 minutes. Immersion conditions can be mentioned.

  In the present invention, the carcass-stuffed processed meat processed food that has been contact-treated with the alkaline aqueous solution is then treated with an acidic aqueous solution, so that carmine can be stably solidified on the surface of the casing-stuffed livestock meat processed food. It is possible to prevent color flow and color migration to the color, and color fading during storage and cooking. Unlike processed meat products that are colored by adding and mixing pigments to the raw materials of conventional processed meat products, the processed meat products colored using this method are bright only on the surface. It becomes a casing-stuffed livestock meat processed food colored in a red color.

  An acidic aqueous solution having a pH of 2 to 5, preferably an aqueous solution having a pH of 2 to 3, can be suitably used. Examples of the acidic aqueous solution used include fumaric acid, sorbic acid, lactic acid, acetic acid, citric acid, and malic acid. An organic acid or a salt thereof, or an inorganic acid such as potassium acid pyrophosphate, phosphoric acid, hydrochloric acid, sulfuric acid or an aqueous solution containing these salts can be exemplified, and preferably selected from phosphoric acid, fumaric acid, and citric acid 1 or more types can be used. Such an acid or a salt thereof can be used in the range of usually 0.2 to 1.0% by mass, preferably 0.3 to 0.7% by mass.

  The treatment method using an acidic aqueous solution can be processed by washing the casing-stuffed meat processed food after immersion in the alkaline aqueous solution of the present invention with an acidic aqueous solution, spraying an acidic aqueous solution, or immersing in an acidic aqueous solution, preferably An immersion process is used. The treatment conditions with the acidic aqueous solution are not particularly limited as long as at least a color stopping effect or a color stabilizing effect can be obtained, and various conditions can be appropriately selected. Specifically, the treatment time is usually 30 to 85 ° C., preferably 50 to 75 ° C. for 1 to 10 minutes, preferably 2 to 5 minutes.

  The coloring method of the present invention is characterized in that after the casing is filled, the processed meat food is contacted with the alkaline aqueous solution of the present invention and then treated with an acidic aqueous solution. Thus, a casing-stuffed livestock meat processed food colored in a vivid red color can be provided. For example, in the case of sausages, after filling the raw meat mince or surimi into the casing, steam-heated as the primary cooking, immediately or after cooling, contact treatment with the alkaline aqueous solution of the present invention, and then treatment with the acidic aqueous solution. Alternatively, after the casing is filled, the processed meat processed food treated with the acidic aqueous solution after the contact treatment with the alkaline aqueous solution of the present invention may be steam-heated. In addition, when the steam treatment is not performed, after the casing is filled with minced meat or surimi, the casing-packed processed meat product can be treated with the acidic aqueous solution after being contacted with the alkaline aqueous solution of the present invention. In addition, the casing used for processed meat processed food is contacted with the alkaline aqueous solution of the present invention in advance, then treated with an acidic aqueous solution, and the casing is filled with livestock minced surimi as raw material. It is possible to provide a casing-stuffed livestock meat processed food colored in the color tone.

  And by using the above-described coloring method, the processed meat product food is colored with a bright red color tone, and the color flow and the color tone change over time are suppressed despite the use of natural pigments. Can be provided. At the same time, the present invention provides a method for producing a colored casing-stuffed livestock meat processed food, characterized in that the casing-stuffed livestock meat processed food is treated with an acidic aqueous solution after being contacted with an alkaline aqueous solution containing carmine and an anato dye. To do. Such a colored casing-stuffed livestock meat processed food can be produced using the method described above. For example, if the carmine-containing aqueous solution is acidic or neutral, or the casing-stuffed livestock meat processed food is not treated with the acidic aqueous solution after contact treatment with the alkaline aqueous solution, the casing-stuffed livestock meat processed food has a reddish color tone. It is not possible to provide the intended red-type casing-packed livestock meat processed food, such as red, purple-red spots, or color flow.

  In the alkaline aqueous solution and acidic aqueous solution used in the present invention, other dyes, various antioxidants, and the like can be added within a range that does not affect the present invention.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by mass” and “%” means “% by mass”. Those marked with “*” in the text indicate that they are registered trademarks of Saneigen FFI Co., Ltd., and “*” in the text indicates that they are registered trademarks of Saneigen FFI Corporation.

Example 1 Coloring of Wiener Sausage Wiener sausage colored in a red color was prepared according to the formulations shown in Tables 1 to 4 below and the production method shown below.
(1) Preparation of Wiener Sausage Wiener sausage was prepared according to the formulation in Table 1. Specifically, the raw materials shown in Table 1 were kneaded with a silent cutter until the final meat temperature reached 14 ° C., and the kneaded material was filled into a sheep intestine casing and heated (drying 50 ° C. for 30 minutes, steam center 70 ° C.). As a preparation for dyeing, the prepared wiener sausages (5 pieces: about 10 g / piece) were immersed in hot water at 65 ° C. and preheated for 2 minutes.

Note 1) Sun-like * amino-based NAG * was used.
Note 2) Sun-Like * Spice Mix SW-1 * was used.

(2) Preparation of external dyeing liquid and immersion liquid The external dyeing liquids and immersion liquids of Examples 1-2 and Comparative Examples 1-6 were prepared according to the formulations in Tables 2 to 4. In addition, the addition amount was adjusted so that it might become a coloring density equivalent to a carmine (Examples 1 and 2) for the red spider pigment, gardenia red pigment, and food red No. 3. The addition amounts of the anato dye and carmine are the addition amounts when the norbixin content and the carmine content are 50%, respectively.

Note 3) Carmine Sun Ray ** was used.

(3) Coloring of Wiener Sausage Wiener sausage was colored using the external dyeing solution and the immersion liquid prepared by the above-mentioned production method. Specifically, the heated wiener sausage prepared in (1) is immersed in 200 parts of the external dyeing solution kept at 65 ° C. for 2 minutes, taken out from the external dyeing liquid, and subsequently immersed in 200 parts of the immersion liquid for 2 minutes. Processed. The wiener sausage taken out of the immersion liquid was cooled with water to prepare a wiener sausage colored red. In addition, when soaking the wiener sausage in the external dyeing solution and the immersion liquid, the wiener sausage was prepared by sufficiently removing the liquid and preventing the pH from changing (Examples 1 and 2 and Comparative Examples 1 to 2). 6).

  Each prepared wiener sausage was evaluated for color tone, light resistance, and color flow. The results are shown in Table 5. Evaluation was made by observing the colored sausage with the naked eye. The color flow was confirmed by the outflow of water when it was removed from the immersion liquid and cooled with water. For the light resistance, a sample irradiated with a fluorescent lamp at 6,000 Lux for 7 days was compared with an unirradiated sample, and the residual rate was measured with the naked eye. For heat resistance, after adding Wiener sausage to water, the sample heated to 60 ° C. was compared with an unirradiated sample, and the residual rate was measured with the naked eye.

From Table 5, when carmine alone and anatto dye alone are colored, the color tone becomes dark purple or ocher, and viner red sausage cannot be colored (Comparative Examples 1 and 2). When the sausage was colored alone, it was inferior in light resistance (Comparative Example 2). In the same manner, when using red bean pigment or gardenia red pigment in combination with Anato pigment (Comparative Examples 3 and 4), the light resistance is low and the desired vivid red color can be colored. There wasn't. Conventionally, when food dye No. 3, which is known to have higher light resistance and heat resistance than natural dyes, was used in combination with Anato dye, it was possible to color the wine sausage in reddish orange, but the light resistance The property was remarkably low and the commercial value was lowered (Comparative Example 5). When carminic acid (cochineal dye) was used in combination with anato dye instead of carmine, light resistance was inferior and there was a lot of color flow from the wine sausage, making it impossible to color the wine sausage stably (comparison) Example 6).
On the other hand, by using carmine and anato dye together (Examples 1 and 2), although it had a dark color tone when used alone, it was possible to color the wiener sausage in a bright reddish orange color. It had a vivid color that was not inferior to the color tone when colored with Edible Red No. 3 and Anato Dye. Furthermore, despite the use of natural pigments, there was no color flow, high heat resistance and light resistance, and a red / orange wiener sausage having excellent stability could be prepared.

  While using a natural pigment, it is possible to provide a casing-stuffed livestock meat processed food that is vividly colored in a red color tone and is suppressed in color flow and color change with time.

Claims (3)

A method for coloring a casing-stuffed livestock meat processed food, characterized in that the casing-stuffed livestock meat processed food is treated with an acidic aqueous solution after contact treatment with an alkaline aqueous solution containing carmine and an anato dye. A casing-stuffed livestock meat processed food colored by the method according to claim 1. A method for producing a colored casing-stuffed livestock meat processed food, which comprises treating a casing-stuffed livestock meat processed food with an alkaline aqueous solution containing a carmine and an anato dye and then treating with an acidic aqueous solution.