JP2013123378A - Method of coloring fish meat sausage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To color a fish meat sausage into a bright, light red even if it is subjected to a severe sterilization condition such as retort sterilization process.SOLUTION: A fish meat sausage is colored using both gardenia red and lycopene that meet the following formulas 1 and 2: (Formula 1): 0.02≤A≤0.2; (Formula 2): 0.0003≤B/A≤0.1, wherein A is the amount (mass%) of addition of the gardenia red when color valency is converted to 50 and B is the amount (mass%) of addition of the lycopene.

Description

  The present invention relates to a method for coloring fish sausage using gardenia red pigment and lycopene. Specifically, the present invention relates to a method capable of coloring fish sausage to a bright bright red color even when a retort sterilization treatment is performed at 121 ° C. for 10 to 60 minutes, for example.

Most of the colorants used in fish sausages currently on the market are cochineal pigments or synthetic colorants. This is due to the fact that the raw fish meat itself has a color close to gray, and that the fish meat surimi containing seasonings and sugars as auxiliary materials deteriorates in color during retort sterilization.
However, with recent natural tastes, synthetic colorants tend to be avoided by consumers. Cochineal pigment is a natural pigment that has a long history of use in foods and is very stable against heat and light, so it is most often used as a pigment to color fish sausage, but it was extracted from endangered fish. It may be avoided by consumers in that it is an animal-derived pigment. In addition, since the cochineal pigment is derived from the structure of the anthraquinone pigment, the pigment may be adsorbed to fine ossicles and pink spots may be generated.

  As a technique for coloring fish sausages using natural pigments, a technology combining anthocyanin-based red natural pigments such as hibiscus pigments and red cabbage pigments with betacyanin-based red natural pigments such as beet red and betanin pigments (Patent Document 1). A technique using a gardenia red pigment and a reducing agent in combination (Patent Document 2) is known. Patent Document 3 discloses a method for suppressing discoloration of a crystalline carotenoid pigment characterized by blending cellulose in a food and drink containing a crystalline carotenoid pigment and a lipophilic component. As a crystalline carotenoid pigment, lycopene is disclosed. An example of coloring fish sausage using the above is disclosed.

Japanese Patent Publication No. 07-28673 JP2011-9A JP 2010-178655 A

The inventors of the present invention have examined red-colored natural pigments that can be substituted for cochineal pigments that are frequently used in fish sausages. For example, retort sterilization (pressurization) under severe sterilization conditions at 121 ° C. for 10 to 60 minutes, for example. Under the superheated sterilization process, it was very difficult to develop a reddish color in fish sausage, and it was not practical.
For example, the technique according to Patent Document 1 is a technique that reproduces a pattern (color change) in which a bright red color fades and browns due to heat treatment like raw livestock meat. Therefore, when this technique is applied to fish sausages, It becomes brown.
The gardenia red pigment also exhibits a slightly dark red-purple to red color as the original color tone, and becomes a brownish purple-red color by performing a retort sterilization treatment, which is disclosed in Patent Document 2. However, the fish sausage could not be colored sufficiently bright and bright red.

The technique disclosed in Patent Document 3 contains cellulose as an essential component. However, when lycopene is used without using cellulose, lycopene itself is oil-soluble, so it dissolves in fats and oils in fish sausage, There was a problem of changing from red to yellow to orange.
In addition, fish sausages containing seasonings and sugars tend to turn the amino acids and sugars derived from the seasoning added as auxiliary ingredients brown by retort sterilization, and the base color itself to be colored tends to become darker. It was difficult to color a bright and bright color tone and to develop a reddish color derived from a red pigment than to color a white base red.

  The present invention has been made in view of the prior art, and an object of the present invention is to provide a method for coloring fish sausage to a bright bright red color using a natural pigment other than a cochineal pigment. Specifically, an object of the present invention is to provide a method capable of coloring fish sausage vividly and brightly even under severe sterilization conditions such as retort sterilization.

  The inventors of the present invention have been intensively studied to solve the above problems, and by combining the gardenia red pigment and lycopene at a specific blending ratio, even when the retort sterilization treatment process has been performed, it is vivid. We found that fish sausage can be colored bright red. In particular, it has been found that fish sausages containing seasonings and sugars as auxiliary ingredients can be colored bright and bright red.

The present invention relates to a method for coloring fish sausage, a method for producing fish sausage, and a colorant preparation for fish sausage having the following aspects:
Item 1. A method for coloring fish sausage to be sterilized by retort satisfying the following formulas 1 and 2.
(Formula 1) 0.02 ≦ A ≦ 0.2
(Formula 2) 0.0003 ≦ B / A ≦ 0.1
A: Addition amount (mass%) of gardenia red pigment when color value is converted to 50,
B: Amount of lycopene added (% by mass).
Item 2. Furthermore, the coloring method of the fish sausage of claim | item 1 which satisfy | fills following formula 3;
(Formula 3) A + 10B ≧ 0.03
Item 3. Item 3. The method for coloring fish sausage according to Item 1 or 2, comprising amino acids and / or sugars.
Item 4. The manufacturing method of the fish sausage which performs retort sterilization processing after adding gardenia red pigment | dye and lycopene which satisfy | fill following formula 1 and 2 to a fish meat surimi.
(Formula 1) 0.02 ≦ A ≦ 0.2
(Formula 2) 0.0003 ≦ B / A ≦ 0.1
A: Addition amount (mass%) of gardenia red pigment when color value is converted to 50,
B: Amount of lycopene added (% by mass).
Item 5. A coloring preparation for fish sausage, which contains gardenia red pigment and lycopene and satisfies the following formula 4.
(Formula 4) 0.0003 ≦ b / a ≦ 0.1
a: Content (mass%) of gardenia red pigment when the color value is converted to 50
b: Content (mass%) of lycopene.

  According to the coloring method according to the present invention, fish sausage subjected to a retort sterilization process, which is a severe sterilization condition, can be colored bright and bright red even when a natural pigment is used.

Gardenia red pigment used in the present invention is a mixture of ester hydrolysates of iridoid glycosides and proteolysates obtained by extracting fruits of gardenia ( Gardenia augusta merrill or Gardenia jasminoides Ellis ) with warm water. , A natural red pigment obtained by separating the product added with β-glucosidase. For convenience, commercially available gardenia red pigments may be used. Commercially available gardenia red pigment formulations such as “Sun Red (registered trademark)” series manufactured by San-Ei Gen FFI Co., Ltd. Can be used.

When considering alternatives to anthraquinone dyes such as cochineal dyes, gardenia red dyes are generally darker than other natural red dyes, such as anthocyanin dyes and betacyanidine dyes, and are used for coloring fish sausages. There was little to be done. However, in the present invention, by satisfying the following (Formula 1) and (Formula 2), fish sausage can be colored in a bright and bright red color that cannot be achieved with conventional natural pigments except for anthraquinone pigments. It was.
(Formula 1): 0.02 ≦ A ≦ 0.2
(Formula 2): 0.0003 ≦ B / A ≦ 0.1
A: Addition amount (mass%) of gardenia red pigment when color value is converted to 50
B: Amount of lycopene added (% by mass)
A and B are both added amounts to the fish sausage.
In the present invention, “red” refers to a color (YR (yellow red) to R (red) to RP (purple red)) tinged with R (red) in the Munsell color system.

Addition amount A (color value 50 conversion) of gardenia red pigment to fish sausage is 0.02 ≦ A ≦ 0.2, preferably 0.06 ≦ A ≦ 0.15, more preferably 0.06 ≦ A ≦. 0.1.
When the added amount of gardenia red pigment is less than the above range, the color of fish sausage becomes insufficient, and when the added amount is increased, the color tone becomes too dark.

  In the present invention, the color value means the absorbance at a maximum absorption wavelength (near 530 nm) in a visible portion of a gardenia red pigment (citrate buffer pH 5.0), and the absorbance is the absorbance of a 10 w / v% solution. It is a numerical value converted into.

  Lycopene used in the present invention is a kind of carotenoid and a component derived from tomato pigment. Lycopene exhibits a red color tone in a crystal dispersion state, but is oil-soluble, so when used in foods containing fats and oils such as fish sausage, the original red color tone changes to a yellow to orange color tone. In the present invention, by using such lycopene in combination with gardenia red pigment, it has been found that fish sausage can be colored in a bright and bright red color even if retort sterilization is unexpectedly performed.

In the present invention, the ratio of gardenia red pigment and lycopene is 0.0003 ≦ B / A ≦ 0.1, preferably 0.001 ≦ B / A ≦ 0.085, and more preferably 0.001 ≦ B / A ≦. Both are used together so that it may be set to 0.07.
B / A is a value obtained by dividing the lycopene addition amount B (mass%) by the gardenia red pigment addition amount A (color value 50 conversion, mass%). When B / A is less than 0.0003, the lycopene coloring effect cannot be obtained, resulting in a dark color tone. When the B / A is more than 0.1, the coloring effect of gardenia red pigment cannot be obtained.

  As the lycopene to be used, commercially available lycopene-containing preparations and tomato pigment preparations can be used. Commercially available lycopene formulations include “Lycopene Base” series manufactured by San-Ei Gen FFI Co., Ltd. For example, when using a preparation having a lycopene content of 1%, 0.03 to 10 parts by mass of a lycopene-containing preparation or a tomato dye preparation may be used in combination with 1 part by weight of gardenia red pigment (converted to a color value of 50).

By adopting the configuration according to the present invention, even in the case of using a lycopene preparation (cellulose-free), which was markedly strong in yellowish color in Patent Document 3 and recognized to have a clear change in color tone, it will be described later. As an example, it can be colored bright red.
In the present invention, the fish sausage can be colored in a red color by using a lycopene preparation containing crystallized lycopene or a lycopene preparation combined with cellulose as lycopene.

In the present invention, it is further desirable that the amounts of gardenia red pigment and lycopene added to fish sausage satisfy the following (formula 3).
(Formula 3) A + 10B> 0.03, preferably 0.035 ≦ A + 10B ≦ 0.2, more preferably 0.045 ≦ A + 10B ≦ 0.15.
By satisfy | filling said Formula 3, a fish sausage can be colored more brightly and bright red.

  The fish sausage to be colored according to the present invention is a fish sausage to be retort sterilized. For example, in boil sterilization in which heat treatment is performed at around 90 ° C. for about 40 minutes, it is possible to color fish sausage in a reddish color tone using a red natural pigment other than gardenia red pigment. While retort sterilization (pressure heat sterilization) is an important sterilization process for providing fish sausages that can be distributed at room temperature, for example, because it is harsh heating conditions such as about 110 to 130 ° C. for about 10 to 60 minutes, It was very difficult to color fish sausage in a bright and bright color and to develop a reddish color. In the present invention, even if retort sterilization is performed, the reddish color is developed and the fish sausage can be colored in a bright and bright color tone.

  In addition, unlike livestock sausages that mainly have a coloring effect of hemoglobin present in livestock meat, fish sausages are mainly made from surimi fish, so the base itself tends to have a dark color. Under such circumstances, by using the method of the present invention, it is possible to color fish sausages in a bright and bright red color.

In the present invention, even if the fish sausage contains 0.1% by mass or more, 5% by mass or more, and further 9% by mass of carbohydrates and / or amino acids, the fish sausage is colored brightly bright red. It also has the advantage of being possible.
In general, fish sausages use fish surimi as a basic material.For example, fish sausages containing seasonings and sugars are browned due to retort sterilization of amino acids and sugars derived from seasonings, and fish meat to be colored. The base color of the sausage tends to be dark. When the base color to be colored is brownish, it becomes more difficult to develop redness. However, in the present invention, even fish sausage containing carbohydrates and / or amino acids is bright and bright red. It is possible to express the taste.

Examples of amino acids include amino acids, animal and plant proteins or yeast, enzymes, proteolytic products obtained by acid degradation, and amino acids and protein degradation products derived from seasonings.
Examples of amino acids include organic compounds having an amino group and a carboxyl group, and salts thereof. Examples thereof include glutamic acid, sodium glutamate, L-aspartic acid, and sodium L-aspartate. As a seasoning containing amino acids, one or a mixture of the above amino acids, extracts from animals or plants and yeast or concentrates thereof (which is an extract seasoning), animal or vegetable proteins and yeast are hydrolyzed with enzymes or acids. Examples thereof (protein hydrolyzate), sake, mirin, soy sauce, sauce, etc. (brewing seasonings), and mixtures thereof or mixtures with amino acids can be exemplified.
In the present invention, the saccharide refers to a saccharide which is a polyhydric alcohol having an aldehyde group or a ketone group, and derivatives thereof, and examples thereof include sugar, syrup, grape sugar, sugars derived from liquors and mirin.

  The fish sausage may be colored by a conventional method using existing production equipment, except that a gardenia red pigment and lycopene are added to a conventionally known fish sausage production raw material and subjected to a retort sterilization treatment. For example, fish surimi, gardenia red pigment, lycopene, sugars, amino acids, salt, organic acids and their salts as needed, and other ingredients used in fish sausages (colorants, sweeteners, acidulants, storage , Additives, antioxidants, proteins, perfumes, thickeners, stabilizers, etc.). Next, after filling the casing, it can be manufactured by, for example, retort sterilization at 121 ° C. for 10 to 60 minutes. In addition, in this invention, it is not limited to the said coloring method. The coloring method of the present invention does not particularly require management of production conditions, and is an industrially significant coloring method.

  The term “colored brightly bright red” in the present invention refers to a state in which the color tone is bright and bright pink to red, a state in which the color tone is bright reddish, and the like.

  Subsequently, the manufacturing method of the fish sausage which concerns on this invention manufactures a fish sausage according to a conventional method except performing the retort sterilization process using the gardenia red pigment | dye and lycopene which satisfy | fill said (Formula 1) and (Formula 2). Can be achieved.

  As described above, in the present invention, even when a retort sterilization treatment is performed by coloring fish sausage in combination with gardenia red pigment and lycopene satisfying the above (Formula 1) and (Formula 2), It is possible to provide a fish sausage having a bright color tone that is not particularly high and having a red color significantly developed. Furthermore, in the present invention, even when the saccharide and / or amino acid is contained in an amount of 0.1% by mass or more, 5% by mass or more, and further 9% by mass, it is possible to provide a fish sausage colored in bright bright red. is there.

This invention is invention regarding the coloring agent formulation for fish sausages containing gardenia red pigment | dye and lycopene characterized by satisfying the following (Formula 4). By using the colorant preparation of the present invention, as described above, even when retort sterilization is performed, fish sausage can be colored in a bright and bright red color tone.
(Formula 4) 0.0003 ≦ b / a ≦ 0.1
a: Content (mass%) of gardenia red pigment when the color value is converted to 50
b: Content (mass%) of lycopene.
a and b are the contents in the colorant preparation.

  Hereinafter, the content of the present invention will be specifically described using 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.

Experimental Example 1: Fish sausage coloring (1)
Fish sausages were colored using the natural pigments shown in Table 2. Specifically, the raw materials shown in Table 1 were raised to a final temperature of 8 ° C. with a cutter, and this was filled in an air-impermeable casing. Next, retort treatment was performed at 121 ° C. for 15 minutes per 60 g to prepare a colored fish sausage. The obtained fish sausage was subjected to visual color evaluation and Lab value measurement. The results are shown in Table 3. In addition, the fish sausage of Reference Examples 1 and 2 was boil sterilized instead of the retort treatment. Specifically, sausages filled in a casing of 60 g each were sterilized by heating (boil sterilization) at 90 ° C. for 40 minutes to prepare fish sausages.

Note 1) A lycopene crystal preparation “lycopene base NO.35153 *” was used so that the lycopene content was as shown in Table 1. This lycopene crystal preparation is cellulose-free.

  The Lab value (Hunter Lab color system) is a color system that forms a color solid composed of orthogonal coordinates composed of a and b axes indicating chromaticity and an L axis perpendicular thereto. When it increases on the side, redness increases, when it increases on the negative side, greenness increases. When b increases on the positive side, it means yellowish, and when it increases on the negative side, it means blueness. The L value corresponds to the lightness, white when L = 100, black when L = 0, and tends to become brighter as the L value increases.

The fish sausages of Examples 1 to 5 satisfying (Formula 1) 0.02 ≦ A ≦ 0.2 and (Formula 2) 0.0003 ≦ B / A ≦ 0.1 are both bright red and bright red. It was colored.
On the other hand, the fish sausage of Comparative Example 1 in which the amount of lycopene added to gardenia red pigment (B / A) is 0.00025 has a low L value of 51, a dark dark purple-red color, and (B / A) is 12 The fish sausage of Comparative Example 2, which has a strong yellowness, could not be colored bright red or bright red.

Comparative Example 3 is an example using gardenia red pigment alone. Although this fish sausage was using a red pigment, it changed its color tone by retort sterilization and was strongly yellowish and could not be colored vivid red.
Comparative Example 4 is an example in which ascorbic acid (vitamin C) is used in combination with gardenia red pigment (Patent Document 2). Even when the Lab values of Comparative Example 3 and Comparative Example 4 were compared, there was no significant difference in color tone, and even when vitamin C was used in combination, the fish sausage could not be colored in a bright and bright red color. Comparative Example 5 is an example using lycopene alone, but the fish sausage was colored orange and could not be colored bright and bright red.

Reference examples 1 and 2 are examples of fish sausages that are not boiled but boiled. Specifically, the fish sausage using the gardenia red pigment alone (Reference Example 1) and the gardenia red pigment in combination with lycopene (Reference Example 2) was steamed. As apparent from Table 2, the color tone of both was almost the same, and both were able to be colored bright and vivid red by boil sterilization.
From the above, it has been shown that the problems and effects of the present invention are problems and effects peculiar to fish sausages produced under severe sterilization conditions such as retort sterilization.

Examples 6 to 8 are cases where the amount of lycopene added to gardenia red pigment (B / A) was the same (0.00333) and the value of A + 10B was varied.
Although the obtained fish sausages were both colored bright red and bright red, the fish sausage of Example 6 was slightly lighter in color than Examples 7 and 8, and (Formula 3: A + 10B) is It turned out to be desirable to be 0.035 or more.
Among them, the fish sausage of Example 7 with A + 10B of 0.065 was the color with the best balance between brightness and vividness.

Experiment Example 2: Fish Sausage Coloring (2)
Fish sausages were prepared in the same manner as in Experimental Example 1. Specifically, the raw materials shown in Table 1 were raised to a final temperature of 8 ° C. with a cutter, and this was filled in an air-impermeable casing. Next, retort treatment was performed at 121 ° C. for 15 minutes per 60 g to prepare a colored fish sausage. The natural pigments used and the results are shown in Table 4.

Note 2) A lycopene preparation in which crystalline lycopene and cellulose were blended at a weight ratio of 1: 7 was used so that the lycopene content was as shown in Table 1.

The fish sausages of Examples 9 to 11 were all bright and bright red.

Claims (5)

A method for coloring fish sausage to be sterilized by retort satisfying the following formulas 1 and 2.
(Formula 1) 0.02 ≦ A ≦ 0.2
(Formula 2) 0.0003 ≦ B / A ≦ 0.1
A: Addition amount (mass%) of gardenia red pigment when color value is converted to 50,
B: Amount of lycopene added (% by mass). Furthermore, the coloring method of the fish sausage of Claim 1 which satisfy | fills following formula 3;
(Formula 3) A + 10B ≧ 0.03   The coloring method of the fish sausage of Claim 1 or 2 containing amino acids and / or saccharides. The manufacturing method of the fish sausage which performs retort sterilization processing after adding gardenia red pigment | dye and lycopene which satisfy | fill following formula 1 and 2 to a fish meat surimi.
(Formula 1) 0.02 ≦ A ≦ 0.2
(Formula 2) 0.0003 ≦ B / A ≦ 0.1
A: Addition amount (mass%) of gardenia red pigment when color value is converted to 50,
B: Amount of lycopene added (% by mass). A coloring preparation for fish sausage, which contains gardenia red pigment and lycopene and satisfies the following formula 4.
(Formula 4) 0.0003 ≦ b / a ≦ 0.1
a: Content (mass%) of gardenia red pigment when the color value is converted to 50
b: Content (mass%) of lycopene.