JP2711408B2 - How to dye cherry - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to cherry blossoms used for producing reddish cherry blossoms (cherry) widely used in confectionery such as cakes and additives to jelly. The present invention relates to a dye, a dye solution, and a dyeing method using the dye solution.

[Conventional technology]

Conventionally, cherry blossoms are dyed red using a dye. For example, Japanese Patent Application Laid-Open No. 53-62856 discloses a technique for coloring cherry blossoms to a color close to natural cherry blossoms using a natural coloring agent. Specifically, boiled or steamed cherry peaches with carminic acid and or laccaic acid as coloring agents,
An aluminum salt as a coloring aid, a mixed system with an organic acid and / or a salt thereof, and immersed in a mixture having a pH of 4 to 7,
This is a method for producing red cherry, characterized by maintaining pH and further immersing in an aqueous solution of an acid or a mixture of an acid and a calcium salt and / or an aluminum salt.

However, in this method, it is necessary to boil or steam the cherry in advance, and two immersion treatment tanks are required, which is complicated in the process. The actual immersion treatment requires a long time (2 to 3 days), and the production efficiency is poor. In addition, since cherry blossoms are excessively heated by boiling or steaming or other heat treatments, there is a problem that the cherry blossom tissues are softened and the flavor is deteriorated.

On the other hand, in the Canned Food Production Lecture II, pages 291 to 294, published by the Japan Canners Association on September 1, 1969, an artificial acid was used in a tub or tank to adjust the pH to 4.5 with an organic acid. A method for producing cherry syrup pickles is disclosed, in which cherry is immersed in the adjusted dyeing solution, dyed, quenched, then thoroughly washed with water, syrup is poured, put in a can, degassed, sealed, and sterilized. ing.

However, according to this method, the fruit pattern portion of the cherry is colored, and the color of the fruit portion is far from natural fruit, so that the commercial value is low. In addition, multi-stage immersion treatment and water washing treatment are required, which is complicated in the process and causes a problem that the flavor of cherry is deteriorated.

[Problems to be solved by the invention]

An object of the present invention is to provide a cherry dyeing agent and a dyeing solution capable of dyeing cherry blossoms uniformly and red like a natural fruit. Another object of the present invention is to provide a dyeing method that can efficiently dye cherry blossoms in a simple process without performing a multi-stage immersion treatment using the dyeing solution.

[Means for solving the problem]

According to the present invention, it is possible to efficiently solve the above-mentioned problems by using a specific amount of one or two or more specific red pigments, alum, L-ascorbic acid and / or a salt thereof, and a specific acid and / or a salt thereof. It was based on knowledge.

That is, the present invention provides (a-1) a lac dye, (b)
Alum, (c) L-ascorbic acid and / or a salt thereof, (d) at least one acid selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and / or a salt thereof as a component (a-1) ): Component (b): Component (c): Component (d) = 1: 0.8 to 6.0: 1.0 to 10.0: 3 to 23.3 (weight ratio); 2) cochineal and lac dyes, (b) alum,
(C) L-ascorbic acid and / or a salt thereof, (d) at least one acid selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and / or a salt thereof as a component (a)
-2): Component (b): Component (c): Component (d) = 1: 0.8
To 3.6: 1.0 to 6.0: 3 to 14 (weight ratio).

The present invention also provides a cherry dyeing solution containing the above components (a-1) to (d) or (a-2) to (d) and a dyeing method using the dyeing solution.

The peach dyeing agent of the present invention may be a simple mixture of the components (a-1) to (d) or (a-2) to (d), or a formulation prepared by an arbitrary method.

In the present invention, as specified in the components (a-1) and (a-2), a lac dye is used alone, or a cochineal dye and a lac dye are used. Here, as the cochineal dye, those having a color value of 480 to 500 by a color value measurement method described below are suitably used.

Color value measurement method This product is precisely weighed so that the absorbance to be measured is in the range of 0.2 to 0.7, and 0.1N hydrochloric acid is added to make 100 ml.If necessary, centrifuge and take 1 ml. Plus one
Make up to 00 ml and use as the test solution. Using 0.1N hydrochloric acid as a control, the absorbance A of the test solution at the maximum absorption wavelength around 495 nm at a liquid layer length of 1 cm is measured, and the color value is determined by the following equation.

Further, as the lac dye, in the above color value measurement method, instead of adding 0.1 N hydrochloric acid to make 100 ml, 0.1N Na ₂ CO ₃
A solution having a color value of 1490 to 1570 determined by the color value measurement method and the above formula is preferably used except that the solution is dissolved in 20 ml and water is added to make 100 ml.

In the present invention, the lac dye can be used alone, or the cochineal dye and the lac dye can be used in combination, but the latter is preferred in terms of less uneven dyeing. When a cochineal dye and a lac dye are used in combination, the weight ratio of the cochineal dye / lac dye is from 1 / 0.16 to 1 /
1.33 preferably 1 / 0.33 to 1/1 particularly preferably 1 / 0.16 to 1 /
It is suitable to use the colorant in the range of 0.64, 1 / 0.5 to 1/4, preferably 1 / 0.5 to 1/3, particularly preferably 1 / 0.5 to 1/2.

As the alum of the component (b), potassium alum, ammonium alum, baked alum and the like can be used. The purpose of using alum in the present invention is to make the color tone of cherry blossoms suitable red, and if alum is not used, cherry blossoms are stained vermilion, which is not preferable.

The component (c), L-ascorbic acid and / or its salt, has an effect of making cherry blossoms bright red,
As the ascorbate, various salts such as a Na salt and a K salt can be used, but it is preferable to use the Na salt.

As the component (d), the above specific acids and / or salts thereof are used. Here, various salts such as a Na salt and a K salt can be used.

Component (d) is used to improve the dyeing properties of the dye on cherry blossoms and to make the color tone of the cherry blossoms suitable red.

In the dye of the present invention, the above components (a-1) / (b) /
(C) / (d) in a weight ratio of 1: 0.8 to 6.0: 1.0 to 10.0: 3 to 2
3.3, preferably at a ratio of 1 / 0.8 to 2.3 / 1.8 to 8.7 / 7 to 21.7, the above (a-2) / (b) / (c) / (d) is 1 / 0.8
~ 3.6 / 1.0 ~ 6.0 / 3 ~ 14, preferably 1 / 0.8 ~ 1.4 / 1.8 ~ 5.
Used in 2/7 ~ 13.

Various components can be added to the above-mentioned dyeing agent, if desired. For example, glucono delta lactone (hereinafter referred to as GD) is used to make the pH drop during heating slower and enable dyeing at a relatively high pH, and to dye cherry blossoms in a suitable red color.
L). In addition, a calcium ion-releasing compound such as a calcium salt can be added to prevent softening of the cherry at the time of heating to maintain an appropriate hardness and to keep red color after dyeing effective. Further, it can be used in an appropriate amount depending on the flavor of cherry, such as sugar and flavor, which are desired.

The peach dyeing solution of the present invention is, for example,
Dilute to 2,000-fold, component (a-1) or component (a-2)
Of 0.03 to 0.08% by weight (hereinafter abbreviated as%), 0.064 to 0.18% of component (b), 0.08 to 0.3% of component (c) and 0.24 to 0.7% of component (d). Is prepared by heating at a suitable temperature. Incidentally, a sucrose solution or the like can be used instead of water. Here, the cochineal dye of the component (a-1) is 0.025 to 0.075%, and the lac dye is 0.015 to
It is better to contain 0.038%. Particularly, as the component (d), trisodium phosphate is used in an amount of 0.122 to 0.182.
%, 0.087 to 0.240% of L-tartaric acid or a salt thereof and / or
Or it is good to contain citric acid or its salt 0.095-0.155%.

Furthermore, GDL is 0-0.476%, and Ca ion releasing compound is
Ca can be contained in an amount of 0 to 0.012%.

The peach dyeing agent and dyeing solution of the present invention are effective for dyeing various peaches, especially raw peaches. It can be suitably used for dyeing. Further, the present invention is applicable regardless of whether the raw material cherry is intact or not, and the raw material pretreatment can be carried out only by selecting and washing as necessary.

Cherry blossoms can be dyed by any method using the above-mentioned dyeing solution. It is preferable to put cherry blossoms together with the dyeing solution into a container, deaerate the container, seal the container, and then heat to dye. That is, according to this method, unlike the conventional method, it is not necessary to immerse the cherry in the dyeing solution in advance, and the cherry and the dyeing solution can be filled in the container as they are, and the production efficiency is improved. This is because they are also excellent in filling operability. Performing the immersion treatment separately or in the container is not preferable in that it causes cracks in the cherry blossoms.Therefore, it is better to carry out the deaeration treatment as soon as possible after filling the container. desirable.

Cherry: The filling amount of the staining solution is preferably such that cherry is sufficiently immersed in the staining solution, and a weight ratio of about 1: 0.59 to 0.8 is exemplified.

The above-mentioned staining solution has a pH of 3 to 3 when heated as described below.
5, especially those which decrease to 3.6 to 4.2 are preferred. When the pH of the dyeing solution after heating is below the above range, staining is possible but fading during storage (grayish red) occurs, while when the pH exceeds the above range, the bactericidal effect tends to decrease. It is in.

The pH of the staining solution before heat sterilization varies depending on the acidity of cherry, and may be appropriately adjusted so that the pH after heat sterilization falls within the above range. Later pH generally falls within the above range.

When the above-mentioned staining solution is put into a container, the components (a-1), (b), (c) and (d) or the components (a-2), (b), (c) and (d) ) May be mixed in advance to form a dyeing solution, or one or more of the above components may be separately added, but in the latter case,
It is practically preferable to put the lac dye of the component (a-1) or the cochineal dye and the lac dye of the component (a-2) and the alum of the component (b) separately in a container. That is, as described above, the dyeing solution is prepared by mixing the above components and then heating the mixture to 90 ° C., so that the lac dye of the component (a-1) or the cochineal dye and the lacquer of the component (a-2) are prepared. The pigment and the alum of the component (b) are heated to form a colorable pigment lake, and the pigment lake easily precipitates in the above-mentioned pH range of 3 to 5, especially pH 3.6 to 4.2. If the dyeing solution in which is formed is retained in a stock tank or the like for a long time, a large amount of precipitate is formed, which may adhere to cherry blossoms and may not be able to dye cherry blossoms properly. The above component (a-1) or (a-
By putting 2) and component (b) separately in a container,
These problems can be solved.

The container used in the above method is a can, a synthetic resin pouch,
Bottles and the like can be used as long as they have heat resistance, water resistance, and sealing properties. It should be noted that tin cans, internally coated cans, tin-free steel cans, and the like can be used, but the use of internally-coated cans or tin-free steel cans is preferred because of its dyeability and little fading during storage.

In the above method, the dyeing solution and cherry are put into a container and then degassed. This is to prevent oxidation and browning of the cherry during storage by heating with residual air in the container (including inside the fruit) and storage. is there.

Examples of the degassing method include replacement degassing methods such as gas blowing and steam blowing, vacuum degassing and heating degassing (when the capacity of the container is about 3
In the above case, degassing can be performed particularly effectively). Here, the heating and degassing method is performed at 90 to 100 ° C for 7 to 3
It is good to do it in 0 minutes. In other words, if the treatment is carried out at a temperature and for a time less than these conditions, degassing will not be sufficiently performed, whereas when the treatment is carried out beyond these conditions, heating unevenness tends to occur due to heating in a stationary state.

When GDL is used in the same heating and degassing method, it is preferable to add GDL after heating and degassing, since the above-mentioned addition effect can be more effectively exerted.

In the above method, the container is sealed after degassing, and then heated.
At this time, when the degassing is performed by the heat degassing method, the heating conditions are preferably 85 to 99 ° C. for 15 to 60 minutes. If this condition is not satisfied, staining will not be sufficiently performed, and if the heating is performed beyond this condition, the flavor of the cherry blossoms will be deteriorated due to overheating, and the tissue will be softened.

On the other hand, when deaeration is performed by a method other than the thermal deaeration method, the heating conditions are preferably set to 80 to 95 ° C. for 20 to 120 minutes. Specifically, it takes about 60 to 120 minutes at 80 ° C, and about 20 to 60 minutes at 95 ° C.

〔The invention's effect〕

ADVANTAGE OF THE INVENTION According to this invention, the dyeing agent, dyeing solution, and dyeing | staining method which can dye cherry blossoms uniformly and red like a natural fruit are provided. Therefore, according to the present invention, it is possible to dye cherry blossoms efficiently with a simple process without requiring multi-stage immersion treatment. Further, according to the present invention, it is possible to obtain a dyed cherry having a suitable cherry flavor while the cherry tissue is hardened without softening.

 Next, the present invention will be described with reference to examples.

〔Example〕

Example 1 After filling 10.6 kg of cherry blossoms in a tin-free steam can with 8.4 kg of a dyeing solution having the composition shown in Table 1, heat deaeration was performed at 90 ° C. for 25 minutes, and after adding 27.7 g of GDL, sealing was performed. 90 ° C
For 20 minutes to complete the dyeing process.

In addition, the numerical value in Table 1 shows%, and the sucrose solution is a balance (the amount which becomes 100% in total).

Cherry blossoms stained with the No. 1 staining solution of the present invention were dyed bright bright red, and exhibited the natural red color itself.

In addition, cherry blossoms dyed with the product No. 2 of the present invention were also dyed bright red.

On the other hand, cherry blossoms dyed with the No. 3 dye solution, which is a comparative example, had the disadvantage that the dyeing was light and the cherry was dyed vermilion. Cherry blossoms stained with the No. 4 staining solution, which is a comparative example, stained dark red and had a problem of browning during storage. In addition, cherry blossoms stained with the staining solution of No. 5 which is a comparative example showed a dull vermilion, and the staining was light.

Example 2 Cherry blossom was dyed in the same manner as in Example 1 except that the composition was changed to that shown in Table 2, and the same effect as in Example 1 was obtained.

Example 3 10.6 kg of cherry blossom, 0.03% by weight of lac color, alum 0.
12% by weight, L-ascorbate Na 0.95% by weight, citric acid
3Na 0.12% by weight, phosphoric acid 3Na 0.15% by weight, L-tartrate Na0.
12% by weight, Ca lactate 0.03% by weight, flavor 0.20% by weight,
After filling the inner coating can with 8.4 kg of the dyeing solution containing the remainder of the sucrose solution (Brix degree 30) (total amount becomes 100% by weight), heat deaeration at 90 ° C for 25 minutes, and add 27.7 g of GDL After that, it was sealed and heated at 90 ° C. for 20 minutes to complete the dyeing treatment. By this dyeing treatment, cherry blossoms having a good color tone were obtained.

Claims (4)

(57) [Claims] 1. A compound selected from the group consisting of (a-1) a lac dye, (b) alum, (c) L-ascorbic acid and / or a salt thereof, and (d) phosphoric acid, tartaric acid, citric acid and malic acid. After filling cherry blossom into a container together with the dyeing solution containing at least one acid and / or salt thereof, degassing the container, sealing the container, and then heating the container at 80 to 95 ° C. for 20 to 120 minutes. Characteristic method of dyeing cherry. 2. A composition comprising (a-2) a cochineal dye and a lac dye, (b) alum, (c) L-ascorbic acid and / or a salt thereof, and (d) phosphoric acid, tartaric acid, citric acid and malic acid. After filling cherry blossoms in a container together with a staining solution containing at least one acid selected from the group and / or a salt thereof, degassing the container, and sealing the container, the container is kept at 80 to 95 ° C. for 20 minutes.
A method for dyeing cherry blossoms, characterized by heating for ~ 120 minutes. 3. A compound selected from the group consisting of (a-1) lac dye, (b) alum, (c) L-ascorbic acid and / or a salt thereof, and (d) phosphoric acid, tartaric acid, citric acid and malic acid. After filling cherry with a staining solution containing at least one acid and / or salt thereof,
After heating at 8 ° C. for 8 to 30 minutes to completely deaerate, seal the container,
A method for dyeing cherry blossoms, comprising heating at ~ 99 ° C for 15-60 minutes. 4. A composition comprising (a-2) a cochineal dye and a lac dye, (b) alum, (c) L-ascorbic acid and / or a salt thereof, and (d) phosphoric acid, tartaric acid, citric acid and malic acid. After filling cherry blossoms in a container together with a dyeing solution containing at least one acid selected from the group and / or a salt thereof, heating at 80 to 100 ° C. for 8 to 30 minutes and then degassing the container, and then sealing the container And then heating at 85 to 99 ° C. for 15 to 60 minutes.