JP3858235B2 - Food coloring agent, food coloring packaging material, and food coloring method - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は畜肉又は魚肉ハム、ソーセージ、かまぼこ等の食品用の発色剤、当該発色剤を利用した食品用包材、並びに食品の発色方法に関し、自然のこげ色に近いつやのある深い色調を種々のバリエイションで低温から高温までの広い温度範囲で、食品に付与できるものを提供する。
【０００２】
【従来の技術】
加熱工程中に、糖類と食品に含まれるアミノ酸類との成分間にメイラード反応(褐変反応)を起こさせて食品を発色させる方法は広く知られている。
この原理を利用した従来技術としては、例えば、特公平１−５８９４５号公報に、水産ねり製品、パン・菓子類、麺類などの食品原料にキシロースとマルトースを併用添加して、加熱処理することなどにより、つやのある黄色系統の色あいに食品を着色する方法が開示されている。
【０００３】
【発明が解決しようとする課題】
上記従来技術では、キシロースの有する強く着色しうる特性と、マルトースの有する薄く黄色に着色しうる特性及びつやを付与しうる特性との相乗作用で、食品を通常の褐色に仕上げる替わりに黄色系統に着色できるとしている(同公報第１頁第２段第１５行〜第１８行参照)。
しかしながら、この従来技術の発色条件は、実際には、１００〜１２０℃程度以上の高温域であり、８０℃程度以下の低温域での発色はうまくいかず、例えば、食材を電子レンジなどで加熱調理しても、食品に所望の色あいを付与することは容易でなく、いわば発色条件に高温指向性の制約があり、低温から高温までの様々な温度条件で食品を発色させることはできない。
また、その実施例１〜４において、キシロースとマルトースの併用により食品はつやのある黄金色を呈したと述べているが、加熱温度、加熱時間、当該二種類の糖類の混合率などを選択しても、食品に付与できる色調の幅は狭く、バリエイションに乏しいというのが実情である。
【０００４】
本発明は、低温から高温までの広い温度範囲で有効に作用する発色剤を開発するとともに、この発色剤を利用した食品用の包材、並びに当該包材による簡便な発色方法を開発することを技術的課題とする。
【０００５】
【課題を解決するための手段】
一般に、ハム、ソーセージ類などの肉類食品のくん煙処理は、食品に香気、風味、或は抗菌性を付与したり、乾燥による貯蔵性を持たせることなどを始め、スモーク色の付与などを目的とし、このくん煙処理の一方式としてくん液を利用した液くん法がある。
本発明者は、スモーク臭の付与を主目的とするくん液を前記従来技術に記載されたキシロースと組み合わせて食品用発色剤に利用することを着想するとともに、この両者を組み合わせると低温から高温までの広い温度範囲で優れた発色性を発揮することを発見し、本発明を完成した。
【０００６】
即ち、本発明１は、くん液剤とキシロースを主成分とすることを特徴とする食品用発色剤である。
【０００７】
本発明２は、上記本発明１のくん液剤が、くん液を非イオン性樹脂、イオン性樹脂に接触させてフェノール類を１０〜９０重量％に減少して、フェノール含量１〜１２ｍｇ／ｍｌ、褐変指標８〜２０、及びブリックス５〜３０を有するように調製した香気抑制くん液であることを特徴とする食品用発色剤である。
【０００８】
本発明３は、上記本発明１又は２の食品用発色剤を食品用包材に含浸又は塗布したことを特徴とする食品用発色性包材である。
【０００９】
本発明４は、上記本発明２の香気抑制くん液を単独で食品用包材に含浸又は塗布したことを特徴とする食品用発色性包材である。
【００１０】
本発明５は、上記本発明１又は２の食品用発色剤を食材に添加し、加熱処理することを特徴とする食品の発色方法である。
【００１１】
本発明６は、上記本発明３又は４の食品用発色性包材内に食材を充填し、食材に包材の食品用発色剤を接触させて、加熱処理することを特徴とする食品の発色方法である。
【００１２】
【発明の実施の形態】
上記くん液剤は、一般の液くん法で使用可能な広義のくん液を意味し、形態は液体、ペースト状、粉末を問わない。
くん液剤が液体の場合には、そのまま食品に含浸、塗布するなどの発色処理ができ、通常、市販のくん液(例えば、スモークＥＺ、ラ・スモーク８Ｂ;共に米国レッドアロー社製など)は液形態である。また、ペーストや粉体のくん液剤では保存が楽であり、使用に際して水などで希釈すれば良い。
上記くん液の組成は、一般的には、主にフェノール類、アルデヒド類及びケトン類などのカルボニル化合物、有機酸、エステル、メタノール、不揮発性物質などである。
例えば、特表平４−５０７１９２号公報には、上記組成のなかで、フェノール類は主要なフレーバリング(付香性)化合物であり、カルボニル化合物は着色の主因になり、酸類は主に防腐剤及びｐＨ調整剤であることから、くん液を非イオン性樹脂、イオン性樹脂などに接触させて、香気、風味の付与に強く関与するフェノール類などを減少させると、付香性にそれほど富まず、且つ、望ましい着色性を依然保有するくん液が得られることが記載されている(同公報第２頁右上欄第２３行〜第２５行、及び同頁左下欄第２１行〜第２３行参照)。
【００１３】
従って、本発明２に示すように、通常(市販)のくん液を非イオン性樹脂、イオン性樹脂などに接触させてフェノール類を１０〜９０重量％に減少して、フェノール含量１〜１２ｍｇ／ｍｌ(好ましくは、１〜５ｍｇ／ｍｌ)、褐変指標８〜２０(好ましくは、１７〜２０)、及びブリックス５〜３０(好ましくは、１５〜２５)を有するように調製した香気抑制くん液(例えば、スペシャルＡ;レッドアロー社製)をくん液剤として使用すると、濃厚なスモーク臭で食味が若干損なわれるなどの弊害を起こすことなく、発色性能だけを引き出すことができる。
【００１４】
上記非イオン性樹脂は、モノエチレン性不飽和モノマーと一種の架橋用ポリビニリデンモノマーとの懸濁重合させたコポリマーであり、適したモノエチレン性不飽和モノマーはアルキルアクリレート、アルキルアクリレートエステル、シクロアルキルアクリレート、置換されたフェニルアクリレート、ベンジルアクリレートなどである。また、適したポリビニリデンモノマーは、ポリビニル芳香族炭化水素(ジビニルベンゼン、トリビニルベンゼン等)、エチレングリコールジメタクリレート、ジビニルオキシエタン、トリビニルオキシプロパンなどである。
上記イオン性樹脂は、例えば、モノエチレン性不飽和モノマーと少なくとも一種のポリビニリデンモノマー約２〜１００重量部とを懸濁重合させた架橋コポリマーにスルホン酸基などのイオン性基を結合させたものをいう。
【００１５】
上記ブリックスは可溶性有機物の溶液中のパーセンテイジの指標であり、ブリックス値或は数は糖溶液を測定する際に用いられるのが普通であるが、水性くん液成分、或はくん液における非水性くん液成分の有効な近似値である。因みに、ブリックスは前述のように５〜３０程度が好ましく、５未満では希薄すぎ、３０〜４０程度の通常の限界を越えると、多環式芳香族炭化水素、不快なフレーバーの付いたフェノール系誘導体及びタールが蒸気状スモークから製造する間にくん液に溶解してしまう。
上記褐変指標は、メイラード反応により発現する色の濃度を示す指数である。因みに、通常の市販くん液の褐変値は７〜２５程度である。
【００１６】
上記本発明１又は２の発色剤はくん液とキシロースを主成分とし、食品に添加して加熱処理すると、食品に自然のこげ色に近い褐変色を付与できるが、加熱処理の適用範囲は３０〜４０℃程度の低温から１００℃以上の高温(例えば、１２０〜２００℃程度)までの広い温度範囲に亘る。
上記食品の加熱処理において、加熱温度、加熱時間、くん液とキシロースの混合率などを変化させると、食品に付与できる色調が豊富になって食品に合わせた発色調整ができる。
【００１７】
上記発色剤にゼラチン、乳タンパク、植物性タンパク(大豆タンパク、小麦タンパク等)、卵タンパク、アミノ酸類(グリシン、リジン、グルタミン酸等)のなどのアミノ化合物、或はリボース、デキストロースなどの糖類、或はキサンタンガム、タマリンドガム、グアーガム、ローカストビーンガムなどの天然ガムを補助的に追加混合すると、発色性を迅速化又は強化できる。
尚、キサンタンガムなどの天然ガムを混合すると、液体発色剤に増粘、沈殿防止などの作用を付与できる。
【００１８】
食品の発色方法の第一は、上記本発明５に示すように、上記食品用発色剤を食材に添加し、加熱処理を施すことである。上記食材は、畜肉又は魚肉ハム、ソーセージ、或はかまぼこなどの肉類練り製品、或はチーズなどの乳製品を代表とする各種加工食品や、この加工食品の調理前の生の原料の両方を含む。
従って、畜肉又は魚肉ハム、ソーセージの原料に添加しても良いし、調理済みのハム類、かまぼこなどに添加しても差し支えない。上記食材の添加方法は、食品を発色剤の含有液に含浸(具体的には、浸漬)し、又は当該含有液を塗布することを基本とするが、食品原料の中に発色剤を直接混合しても差し支えない。
【００１９】
食品の発色方法の第二は、上記本発明６に示すように、上記食品用発色剤を含浸、塗布などした発色性包材内に食材を充填し、食材にこの食品用発色剤を接触させて、加熱処理をすることである。
この発色方法は、既存のハム類の包材充填方式を発色操作に適用したもので、食材を所定の包材に包むだけで良いので、煩雑な手間を要さずに簡便に食品を発色させることができる。
【００２０】
上記食品用発色性包材はハム、ソーセージ類などに用いる一般包材を代表として、ポリ塩化ビニリデン、ポリエチレン等のポリオレフィン、ポリアミド、ポリエステルなどの合成樹脂を材質とするケーシング、或はファイブラスケーシングなどをいう。
上記発色性包材は、食品用発色剤の含有液に浸漬して含浸処理しても良いし、当該含有液を内面に塗布処理しても良い。
【００２１】
但し、本発明の発色剤はくん液とキシロースの組み合わせを基本とするが、上記本発明２の香気抑制くん液は付香性を抑制された一方で、望ましい発色性を依然高く保有しているため、この特定のくん液を単独で含浸した包材に食材を充填して加熱処理しても、食品を有効に発色処理できる。
【００２２】
【作用及び発明の効果】
(1)本発明の食品用発色剤は加熱条件下でハム、ソーセージなどの肉類食品、或はチーズなどの乳製品に接触すると、主に発色剤に含まれる活性なカルボニル化合物が肉類食品のアミノ化合物に作用してメイラード反応を起こし、食品を褐変色の色調に発色させる。
本発明の食品用発色剤では、スモーク臭の付与を主とするくん液にキシロースを組み合わせるので、前述したようなキシロースなどの示す発色の高温拘束性が解消されて、３０〜４０℃程度の低温から１００℃以上の高温(例えば１２０℃〜２００℃程度)までの広い温度範囲に亘って発色し、食品に応じて調理条件を様々に変えられる。
特に、優れた低温発色性を示すため、調理のエネルギー効率を軽減できるうえ、例えば、かまぼこなどの表面に発色剤を塗布して電子レンジにかけるだけで、容易にかまぼこなどを発色させることができる。従って、オーブンなどを初め、業務用調理器で肉類食品などの発色処理を施せるばかりでなく、家庭内でも電子レンジを利用して手軽に発色処理ができる。また、業務用の調理においては、この手軽な操作性により、発色処理を一連の調理から切り放すこともできる。
【００２３】
(2)本発明の発色剤では、加熱温度、加熱時間、くん液とキシロースの混合割合などを変化させると、食品に自然のこげ色に近いつやのある深い色調の褐変色を様々のバリエイションで付与でき、食品に適した色あいなどを加熱時間、混合率などの簡便な処理で調整して食品を差別化できる。
【００２４】
(3)発色剤はくん液を含むため、食品を発色させるだけではなく、くん液により、香気やスモーク風味を併せて付与できる。しかも、くん液に本発明２の香気抑制くん液を選択すると、濃厚なスモーク臭気により食味を損なう恐れもなく、消費者の嗜好に適した食品を円滑に提供できる。
【００２５】
(4)くん液にキシロースを組み合わせるので、くん液の成分が安定し、タール成分の沈殿もない。このため、発色剤の効果を長期に安定して保持できる。
また、くん液を併用することから、高価なキシロースの一部をくん液で置き換えて使用でき、発色剤のコストを削減できる。
【００２６】
(5)食材を包材に充填する本発明６の発色方法では、食材に発色剤の含有液を含浸したり、塗布するなどの手間が要らず、食材を包材に包んで加熱するだけの簡便な処理で食品を迅速に発色できる。
通常、畜肉又は魚肉ハム、ソーセージ類では、食材を包材に充填した後、乾燥、くん煙、加熱処理などの調理を行うので、当該包材方式はハム類などの発色に好適であり、ハム類などの既存の生産ラインを利用して、広い温度範囲での発色操作が可能になる。しかも、本発明３〜４の包材では、上記(3)に示すように、食品の発色性と共に付香性を兼備するので、スモーク臭を付与するくん煙処理を加熱処理とは別途に施す必要がなくなる。
尚、本発明の発色剤はくん液とキシロースの組み合わせを基本とするが、本発明４の香気抑制くん液を単独で含浸した包材を用いても、実用上食品の発色性に問題はない。
【００２７】
【実施例】
以下、食品用発色剤と当該発色剤を含浸処理した食品用包材の製造実施例、並びに当該発色剤を畜肉ハムなどに適用して、くん液剤とキシロースの混合率や加熱温度などを変化させた場合の発色試験例を順次述べる。
【００２８】
《発色剤及び発色性食品用包材の製造実施例》
市販の香気抑制くん液(前述のスペシャルＡ)を原液として、この原液を３〜４０％前後で適宜に希釈した後、当該希釈くん液全体に対してキシロースを１５重量％程度混合したものを液体発色剤とした。
但し、上記香気抑制くん液の組成は、フェノール類１〜５ｍｇ／ｍｌ、酸度１〜５％、カルボニル類１０〜１３％、褐変指標１７〜２０であった。
また、ペースト状発色剤は液体発色剤にキサンタンガム、ローカストビーンガム、アラビラガム、グアーガムなどの天然ガム、セラック樹脂、ツェーン(トウモロコシのタンパク)、或はデキストリン、乳糖などの糖類を混合することにより得られる。
上記粉末状発色剤は、液状物を噴霧乾燥、凍結乾燥したり、或は、結晶水を利用した吸着方式で液状物を簡易に粉末化することなどにより得られる。尚、造粒によって顆粒製剤にしても良い。
【００２９】
次いで、ポリエチレン、ポリプロピレン、ポリ塩化ビニリデンなどのポリオレフィン樹脂、ポリアミド樹脂、或はポリエステル樹脂など、ハム類の包材に用いる通常のフィルムを上記液体発色剤の溶液に浸漬して含浸処理した後、熱風乾燥して発色性食品用包材を得た。但し、上記フィルムの一端を結紮して円筒状とし、円筒フィルム内に液体発色剤を流延してフィルム内面に塗布した後、熱風乾燥して発色性食品用包材とすることもできる。
【００３０】
そこで、上記発色剤を様々な条件で焼豚に適用した場合の発色試験例を述べる。但し、試験は下記の方針に基づいて実施した。
(1)発色試験例１では、配合組成が異なる本発明の発色剤同士を試験対象とした。
(2)発色試験例２ａ〜２ｃでは、本発明の発色剤と、くん液単独、及びキシロース単独の三者を試験対象として、焼豚の外観を目視で比較した官能試験を行った。詳しくは、試験例２ａは８０℃と１２０℃の温度差で実施し、試験例２ｂはこの温度差を９０℃と２００℃に拡大して実施し、また、試験例２ｃは８０℃の低温加熱に限定して試験した。
(3)発色試験例３ａ〜３ｂでは、上記試験例２ａ〜２ｃと同様の三者を試験対象として、焼豚の外観を色差計で客観的に測定して比較試験を行った。詳しくは、試験例３ａは１３０℃の高温加熱で、試験例３ｂは７５℃の低温加熱で各々試験した。
【００３１】
《発色試験例１》
前記市販のくん液(前述のスペシャルＡ)の原液に含水エタノールを加えて所定濃度に希釈し、各濃度のくん液にキシロースを１５重量％混合することにより、くん液成分とキシロースの混合率が異なる液体発色剤を調製し、下記の試料Ａ1〜Ａ3を得た。
【００３２】
試料Ａ1：濃度３.５％のくん液(液は黄金色を呈した)にキシロースを１５重量％添加。
試料Ａ2：濃度２１％のくん液(同じく、黄色系統を帯びた褐色を呈した)にキシロースを１５重量％添加。
試料Ａ3：濃度３５％のくん液(同じく、濃い褐色を呈した)にキシロースを１５重量％添加。
そして、上記試料Ａ1〜Ａ3を焼豚の漬け込み肉に含浸処理して、９０℃で１２０分、２００℃で２０分の二つの条件により、肉表面の発色試験を行った。
【００３３】
その結果、試料Ａ1では９０℃の方が加熱時間が長いために、２００℃より少し色調が濃い傾向を示した。
試料Ａ2では、９０℃と２００℃で部分的に同じような焦げ色があり、同程度の色調を示した。
試料Ａ3では、９０℃の方が焦げ色の領域が広くて全体に色調が濃く、２００℃では焦げ色の領域が狭くて色調が薄い傾向を示した。これは、くん液成分の濃度が３５％と濃い条件下で１２０分の長い時間をかけて加熱したため、９０℃の方が２００℃の場合より濃い色調になったものと推定できる。
従って、配合組成が異なる各試料Ａ1〜Ａ3共に、加熱温度を高くすると、加熱時間を短縮化しても食品に同程度の発色性を付与できることが認められた。
【００３４】
そこで、本発明の発色剤をくん液単独及びキシロース単独と比較して、発色試験を行った。
《官能による発色試験例２ａ》
各種発色剤を次の通りに調製した。
試料Ａ2：濃度２１％の香気抑制くん液にキシロースを１５重量％添加。
比較例Ａ1：濃度２１％の香気抑制くん液を単独添加。
比較例Ａ2：キシロース１５重量％を単独添加。
即ち、本発明の発色剤として発色評価の高かった前記試験例１の試料Ａ2をそのまま用いるとともに、比較例Ａ1には２１％の香気抑制くん液のみを用い、原料肉を各発色液に含浸処理した後に８０℃で１時間、１２０℃で２０分の二つの条件で夫々加熱し、発色性を調べた。
また、比較例Ａ2では、キシロースを原料肉に直接１５重量％の割合でまぶし付けた後に、そのまま同条件で加熱して発色性を調べた。
【００３５】
その結果、試料Ａ2は、各加熱条件ともに、良好な発色性を示した。
くん液単独の比較例Ａ1は８０℃の低温条件では少し弱い褐変色を呈し、１２０℃では若干色調が濃くなった。従って、発色性の評価は試料Ａ2と同程度であり、発色剤としての実用性は充分に備えていた。
これに対して、キシロース単独の比較例Ａ2は、１２０℃の高温条件では発色するが、８０℃の低温条件ではほとんど発色せず、低温実用性に乏しいことが認められた。
【００３６】
次いで、配合組成の異なる本発明の発色剤をくん液単独と比較して、発色試験を行った。
《官能による発色試験例２ｂ》
本発明の発色剤には前記試験例１と同様の三種類の試料を用い、香気抑制くん液単独の比較例は本発明に対応した濃度のものを３種類用意した。その詳細は下記の通りである(但し、試料及び比較例は便宜上、前記試験例１とは別番号を付与した)。
また、各種発色剤は原料肉への浸漬処理で付与され、加熱条件は９０℃で１２０分、２００℃で２０分の二つの条件を設定した。
【００３７】
試料Ｂ1：濃度３.５％の香気抑制くん液にキシロースを１５重量％添加。
試料Ｂ2：濃度２１％の香気抑制くん液にキシロースを１５重量％添加。
試料Ｂ3：濃度３５％の香気抑制くん液にキシロースを１５重量％添加。
比較例Ｂ1：濃度３.５％の香気抑制くん液を単独添加。
比較例Ｂ2：濃度２１％の香気抑制くん液を単独添加。
比較例Ｂ3：濃度３５％の香気抑制くん液を単独添加。
【００３８】
その結果、くん液の濃度が同じである上記試料Ｂ1と比較例Ｂ1、試料Ｂ2と比較例Ｂ2、或は試料Ｂ3と比較例Ｂ3を比べると、二つの加熱条件ともに、本発明の発色剤とくん液単独との発色性の差異は目視ではあまり明確でなく、同程度の色調濃度であった。
【００３９】
前記試験例２ａでは、低温発色性において本発明の発色剤とキシロース単独との間で顕著な差異が認められたので、下記の試験例２ｃでは、本発明の発色剤、くん液単独、及びキシロース単独の各種発色剤を(含浸処理ではなく)原料肉に直接的に混入する方式で、且つ、８０℃の低温下で発色試験を行うとともに、補足的に色差計を使用して発色度合を測定した。
【００４０】
《官能による発色試験例２ｃ》
下記の要領で各種発色剤を調製し、これらの発色剤を漬け込み肉に対して０.５重量％と１重量％で各々付着した後、８０℃の低温で２時間加熱して肉表面の発色性を調べた。
但し、上記発色剤の添加率は０.５〜１重量％と少ないため、本発明の発色剤である試料Ｃとくん液単独の比較例Ｃ1は原料肉に浸漬したのではなく、原料肉の表面に均一に塗り付けた。また、キシロース単独の比較例Ｃ2はその粉末を原料肉の表面に均一にまぶし付けた。
【００４１】
試料Ｃ：濃度７０％の香気抑制くん液にキシロースを１５重量％添加。
比較例Ｃ1：濃度７０％の香気抑制くん液を単独添加。
比較例Ｃ2：キシロースを粉末のまま単独添加。
【００４２】
その結果、本試験例２ｃでは、本発明の発色剤とくん液単独との色調の差異が際立って明確化した。即ち、試料Ｃでは肉表面の色調の赤みが勝り、艶と光沢が豊かであったのに対して、比較例Ｃ1では肉表面の色調が濃く、全体に黒ずんで艶がなかった。
また、キシロース単独の比較例Ｃ2では肉表面がかなり薄い色調であり、発色程度がやはり低く、前記試験例２ａと同様の結果を示した。
【００４３】
一方、補足的に加熱調理後の肉表面を色差計(ＳＺ−Σ９０；日本電色工業(株)製)で測定し、三色測色方式における三刺激値に基づいたＬ＊、ａ＊、ｂ＊値を各試料毎に求め、下記の結果を得た(尚、色差式はJIS Z 8730に規定)。
因みに、上記Ｌ＊値は測定対象の明度を示し、数値が大きいほど明るく、小さいほど褐変度合が増して暗くなる。ａ＊値は測定対象の赤系統の彩度を示し、数値が大きくなるほど赤みが増す。ｂ＊値は測定対象の黄系統の彩度を示し、数値が大きくなるほど黄みが増す。
【００４４】
上記測定結果によると、Ｌ＊値はキシロース単独の比較例Ｃ2では、本発明の発色剤である試料Ｃやくん液単独の比較例Ｃ1の各対応数値に比べて大きく、褐変度合(発色性)が小さいことが判る。
また、本発明の発色剤とくん液単独との比較では、Ｌ＊、ａ＊、ｂ＊値があまり変わらず、両者の色調の差異はこの色差計による測定結果からは目視観察ほどに明確ではなかった。
【００４６】
上記官能による試験例２ａ〜２ｃでは、各発色剤の液を含浸した漬け込み肉の目視観察を基本として肉の発色性を調べたが、下記の試験例３ａ〜３ｂでは、大豆タンパク粉を固めた疑似肉内に各発色剤を直接添加・混練したものを用い、加熱調理した疑似肉表面の発色度合を前記色差計により客観的に比較測定した。
【００４７】
《色差計による発色試験例３ａ》
先ず、大豆タンパクを主成分とする疑似肉を下記の組成で調製した。
水 ３８４.０重量部
大豆油 ３８.４重量部
分離大豆タンパク粉 ７６.８重量部
(フジプロ；不二製油(株)製)
食塩 ０.９重量部
合計 ５００.１重量部
【００４８】
一方、下記の条件で前記香気抑制くん液及び／又はキシロースを添加して、各種発色剤を調製した。
試料Ｄ1：１００％原液の香気抑制くん液(以下、単にくん液という)０.１重量％とキシロース０.３重量％を添加。
試料Ｄ2：くん液０.３重量％とキシロース０.３重量％を添加。
比較例Ｄ1：キシロース０.３重量％を単独添加。
比較例Ｄ2：くん液０.１重量％を単独添加。
比較例Ｄ3：くん液０.３重量％を単独添加。
比較例Ｄ4：くん液０.５重量％を単独添加。
比較例Ｄ5：無添加の疑似肉。
【００４９】
次いで、上記疑似肉１００重量％に各種発色剤を添加して、１３０℃で３０分、６０分、９０分、１２０分の各条件で夫々加熱(乾熱)し、調理後の疑似肉表面を色差計で測定し、Ｌ＊、ａ＊、ｂ＊の各数値を試料毎に求めた。
【００５０】
その結果、キシロース単独の比較例Ｄ1では、図３に示すように、３０分→１２０分に長く加熱するほどＬ＊値が低下して肉表面が褐変化して暗くなるとともに、ａ＊値が増して赤みが強くなり、また、ｂ＊値が増して黄みが強くなった。くん液単独の比較例Ｄ2〜Ｄ4では、図４〜６に示すように、くん液の濃度の変化にも拘わらず、加熱時間を長くしてもＬ＊値、ａ＊値の変化曲線の勾配は小さく、特に、ｂ＊値はほとんど変化がなかった。即ち、肉表面の褐変化は小さく、色彩的な変化(色調の変化)も少なかった。
【００５１】
これに対して、本発明の発色剤である試料Ｄ1〜Ｄ2では、図１〜２に示すように、Ｌ＊値の変化曲線の勾配はくん液単独の比較例Ｄ2〜Ｄ4より大きく、キシロース単独の比較例Ｄ1と同程度かそれ以上であった。
また、各試料のｂ＊値の変化曲線はキシロース単独の比較例Ｄ1に比べて、図１Ｂ及び図２Ｂに示すように、加熱時間の伸びに伴って明確に屈折していた(特に、９０分→１２０分)。さらに、くん液単独の比較例Ｄ2〜Ｄ4に比べると、ａ＊値、ｂ＊値の各変化曲線の勾配は明確に大きかった。
従って、本発明の発色剤を使用すると、くん液の単独使用に比べて肉表面の色彩は鮮やかになるとともに、キシロース単独使用に比べても色彩の幅が広くなることが認められた。これは、本発明ではくん液成分とキシロースの相乗効果により、夫々を単用するよりも色調が豊富になることを示唆している。
【００５２】
そこで、低温発色性の差異を前記官能による試験例２ｃより客観的に明確にするため、次の疑似肉を７５℃の低温下で加熱し、肉表面の発色性の経時変化を色差計により比較測定した。
《色差計による発色試験例３ｂ》
先ず、大豆タンパクを主成分とする疑似肉を下記の組成で調製した。
水 ７６.８重量％
大豆油 ７.６重量％
分離大豆タンパク粉(前記試験例3aに同じ) １５.４重量％
食塩 ０.２重量％
【００５３】
各種発色剤は基本的に前記官能による試験例２ｃのものを用いるとともに、上記疑似肉内に当該発色剤を夫々０.５重量％練り込み、１〜５時間に亘り７５℃で加熱調理して、肉表面の発色性の経時変化を色差計で測定した。
各種発色剤の内訳は次の通りである。但し、比較例Ｅ3は発色剤を添加しなかった。
試料Ｅ：前記試験例２ｃの試料Ｃに同じ(本発明の発色剤)
比較例Ｅ1：同比較例Ｃ1に同じ(くん液単独)。
比較例Ｅ2：同比較例Ｃ2に同じ(キシロース単独)。
比較例Ｅ3：発色剤を添加せず、肉を自然発色させた。
【００５４】
図８〜図１０はその結果を示し、Ｌ＊値の経時変化曲線を比べると、本発明の発色剤である試料Ｅがキシロース単独の比較例Ｅ2に比べてかなり下方にほぼ平行移動し、試料Ｅでは肉表面の明度が低くて褐変度合が高く、比較例Ｅ2では発色度合が薄いことが判る(図８参照)。また、試料Ｅはくん液単独の比較例Ｅ1に比べても下方にあり、褐変度合が増していることが認められる(同図８参照)。
特に、発色剤を添加しない比較例Ｅ3とキシロース単独の比較例Ｅ2を比較すると、ａ＊値の経時変化曲線が加熱時間の全域に亘りほとんど重なるうえ(図９参照)、Ｌ＊値とｂ＊値の各経時変化曲線は５時間後にはほとんど交わってしまい(図８と図１０参照)、７５℃の低温域ではキシロースはほとんど発色機能を果さないことが本色差計の測定結果でも認められた。
【００５５】
以上の各種発色試験例によると、特に、疑似肉の７５℃による低温試験(色差計による試験例３ｂ)、或は豚肉ハムの８０℃による試験(官能による試験例２ｃ)では、キシロース単独の発色性はきわめて弱いため、本発明の発色剤とキシロース単独との間で発色性(褐変度合)の差異は明確であった。
一方、主に、疑似肉の１３０℃による試験(色差計による試験例３ａ)、或は上記官能による試験例２ｃでは、本発明の発色剤とくん液単独との間で色調(具体的には、肉表面の艶や輝き)の差異は明確であった。
従って、くん液とキシロースを併用する本発明の発色剤は、その相乗効果により各単独使用の場合に比べて発色効果が高いことは明白である。
【図面の簡単な説明】
【図１】図１は色差計による発色試験例３ａにおいて、試料Ｄ1を使用して肉を加熱調理した場合に、加熱温度の変化に伴う肉表面の明度、色調の変化を色差計による測定数値で表した図であり、図１ＡはＬ＊値の経時変化図、図１Ｂはａ＊値とｂ＊値の経時変化図である。
【図２】同試験例３ａの試料Ｄ2を使用した場合の図１相当図である。
【図３】同試験例３ａの比較例Ｄ1を示す図１相当図である。
【図４】同試験例３ａの比較例Ｄ2を示す図１相当図である。
【図５】同試験例３ａの比較例Ｄ3を示す図１相当図である。
【図６】同試験例３ａの比較例Ｄ4を示す図１相当図である。
【図７】同試験例３ａの比較例Ｄ5を示す図１相当図である。
【図８】色差計による発色試験例３ｂにおいて、試料Ｅと比較例Ｅ1〜Ｅ3の肉を加熱調理し、肉表面の明度、色調の経時変化を色差計による測定数値で表した場合に、測定数値のうちのＬ＊値の経時変化図である。
【図９】同発色試験例３ｂの測定数値のうちのａ＊値の経時変化を示す図８相当図である。
【図１０】同発色試験例３ｂの測定数値のうちのｂ＊値の経時変化を示す図８相当図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a coloring agent for foods such as livestock meat or fish ham, sausage, kamaboko, etc., a food packaging material using the coloring agent, and a coloring method for foods. Provide a variation that can be applied to foods in a wide temperature range from low to high.
[0002]
[Prior art]
A method of causing food to develop color by causing a Maillard reaction (browning reaction) between components of saccharides and amino acids contained in the food during the heating process is widely known.
As a prior art using this principle, for example, in Japanese Patent Publication No. 1-58945, xylose and maltose are added to food raw materials such as fish paste products, bread / confectionery, noodles, and the like, followed by heat treatment, etc. Discloses a method for coloring foods with a glossy yellow color scheme.
[0003]
[Problems to be solved by the invention]
In the above prior art, the synergistic effect of the characteristic of xylose that can be strongly colored, the characteristic of maltose that can be colored pale yellow, and the characteristic that can impart luster, instead of finishing the food in normal brown, it becomes a yellow line It can be colored (see the same publication,
However, the color development conditions of this prior art are actually in a high temperature range of about 100 to 120 ° C., and color development in a low temperature range of about 80 ° C. or less does not work. For example, the food is heated in a microwave oven or the like. Even if it is cooked, it is not easy to give a desired color to the food. In other words, there are restrictions on high-temperature directivity in the coloring conditions, and the food cannot be colored under various temperature conditions from low temperature to high temperature.
In Examples 1 to 4, it is stated that the food had a shiny golden color due to the combined use of xylose and maltose, but the heating temperature, heating time, mixing ratio of the two kinds of sugars, etc. were selected. However, the reality is that the range of colors that can be applied to foods is narrow and variation is poor.
[0004]
The present invention develops a color former that acts effectively in a wide temperature range from low temperature to high temperature, and develops a packaging material for food using the color former and a simple color development method using the packaging material. Technical issue.
[0005]
[Means for Solving the Problems]
In general, smoking treatment of meat foods such as hams and sausages is intended to add smoke, color, etc., to give foods aroma, flavor, or antibacterial properties, or to provide storage properties by drying. There is a liquid kun method using kun liquid as one method of this smoking treatment.
The present inventor conceived that a liquid smoke mainly intended for imparting a smoked odor is used in food colorants in combination with the xylose described in the above-mentioned prior art. The present invention has been completed by discovering that it exhibits excellent color developability over a wide temperature range.
[0006]
That is, the
[0007]
The
[0008]
[0009]
This
[0010]
The
[0011]
The
[0012]
DETAILED DESCRIPTION OF THE INVENTION
The above-mentioned liquid solution means a wide-range liquid that can be used in a general liquid liquid method, and the form may be liquid, paste, or powder.
When the liquid is a liquid, it can be color-treated such as impregnating and coating the food as it is. Usually, commercially available liquids (for example, smoked EZ, la-smoked 8B; both manufactured by Red Arrow, USA) are liquids. It is a form. In addition, paste and powder liquid preparations are easy to store and may be diluted with water or the like when used.
In general, the composition of the liquid is mainly carbonyl compounds such as phenols, aldehydes and ketones, organic acids, esters, methanol, nonvolatile substances and the like.
For example, in JP-A-4-507192, phenols are the main flavoring (fragrance) compounds in the above composition, carbonyl compounds are the main cause of coloring, and acids are mainly preservatives. Since it is a pH adjuster, if the liquid is brought into contact with a nonionic resin, an ionic resin, etc., and phenols that are strongly involved in imparting aroma and flavor are reduced, the fragrance is not so rich. In addition, it is described that a liquid that still has desirable colorability can be obtained (see
[0013]
Therefore, as shown in the
[0014]
The nonionic resin is a suspension polymerized copolymer of a monoethylenically unsaturated monomer and a kind of polyvinylidene monomer for crosslinking, and suitable monoethylenically unsaturated monomers are alkyl acrylate, alkyl acrylate ester, cycloalkyl Acrylates, substituted phenyl acrylates, benzyl acrylates, and the like. Suitable polyvinylidene monomers are polyvinyl aromatic hydrocarbons (divinylbenzene, trivinylbenzene, etc.), ethylene glycol dimethacrylate, divinyloxyethane, trivinyloxypropane, and the like.
The ionic resin is, for example, one obtained by binding an ionic group such as a sulfonic acid group to a crosslinked copolymer obtained by suspension polymerization of a monoethylenically unsaturated monomer and about 2 to 100 parts by weight of at least one polyvinylidene monomer. Say.
[0015]
The above Brix is an indication of the percentage of soluble organic matter in the solution, and the Brix value or number is usually used when measuring sugar solutions, but it is non-aqueous in an aqueous liquid component or liquid. It is an effective approximation of the liquid component. By the way, as described above, Brix is preferably about 5 to 30, preferably less than 5 is too dilute, and exceeds the usual limit of about 30 to 40, polycyclic aromatic hydrocarbons, phenolic derivatives with unpleasant flavors. And tar dissolves in the smoke during production from the vaporized smoke.
The browning index is an index indicating the density of the color expressed by the Maillard reaction. Incidentally, the browning value of a normal commercial liquid smoke is about 7-25.
[0016]
The color former of the
In the heat treatment of the food, when the heating temperature, the heating time, the mixing ratio of the liquid smoke and xylose, etc. are changed, the color tone that can be imparted to the food becomes abundant and the color adjustment suitable for the food can be performed.
[0017]
Examples of the color former include gelatin, milk protein, vegetable protein (soy protein, wheat protein, etc.), egg protein, amino compounds such as amino acids (glycine, lysine, glutamic acid, etc.), or sugars such as ribose and dextrose, or When natural gums such as xanthan gum, tamarind gum, guar gum, locust bean gum and the like are additionally mixed, color development can be accelerated or enhanced.
In addition, when natural gums, such as a xanthan gum, are mixed, effects, such as thickening and precipitation prevention, can be provided to a liquid color former.
[0018]
The first food coloring method is to add the food coloring agent to the food and heat-treat it as shown in the
Therefore, it may be added to raw material of livestock meat, fish meat ham or sausage, or it may be added to cooked ham, kamaboko or the like. The above-mentioned method of adding food is based on impregnating (specifically, immersing) food into a colorant-containing liquid, or applying the liquid, but the colorant is directly mixed into the food material. It doesn't matter.
[0019]
As shown in the sixth aspect of the present invention, a food coloring method is as follows. The food coloring agent is impregnated and coated with the food coloring agent, and the food coloring agent is filled with the food coloring agent. Heat treatment.
This coloring method is an application of an existing ham packaging material filling method to the coloring operation, and it is only necessary to wrap the food in a predetermined packaging material, so that the food can be easily colored without the need for troublesome work. be able to.
[0020]
The food coloring packaging material is representative of general packaging materials used for ham, sausages, etc., and a casing made of a synthetic resin such as polyvinylidene chloride, polyolefins such as polyethylene, polyamide, polyester, etc. Say.
The color-developing packaging material may be impregnated by immersing it in a food colorant-containing liquid, or the inner liquid may be applied to the inner surface.
[0021]
However, although the color former of the present invention is based on a combination of a smoke solution and xylose, the above-described fragrance-suppressing smoke solution of the
[0022]
[Operation and effect of the invention]
(1) When the food colorant of the present invention is brought into contact with meat foods such as ham and sausage or dairy products such as cheese under heating conditions, the active carbonyl compound mainly contained in the colorant is an amino acid in meat foods. It acts on the compound to cause Maillard reaction and causes food to develop a brownish color.
In the food color former of the present invention, since xylose is combined with the smoke solution that mainly imparts a smoke odor, the high temperature restraint of coloration such as xylose described above is eliminated, and the low temperature of about 30 to 40 ° C. The color develops over a wide temperature range from 100 to 100 ° C. (for example, about 120 ° C. to 200 ° C.), and the cooking conditions can be changed variously depending on the food.
In particular, because it exhibits excellent low-temperature color development, energy efficiency of cooking can be reduced, and for example, it can be easily colored by simply applying a color former on the surface of kamaboko and applying it to a microwave oven. . Therefore, not only ovens and other commercial cooking devices can be used for color processing of meat foods, but also color processing can be easily performed using a microwave oven at home. Further, in commercial cooking, the color processing can be separated from a series of cooking by this easy operability.
[0023]
(2) In the color former of the present invention, when the heating temperature, heating time, mixing ratio of the liquid smoke and xylose, etc. are changed, the food is given a brownish color with a deep tone with a natural dark brown color with various variations. It is possible to differentiate foods by adjusting the color tone suitable for foods by simple processing such as heating time and mixing rate.
[0024]
(3) Since the color former contains a kun liquid, it can not only color food, but can also add aroma and smoke flavor with the kun liquid. Moreover, when the aroma suppression kun liquid of the
[0025]
(4) Since xylose is combined with the liquid, the liquid components are stable and there is no precipitation of tar components. For this reason, the effect of the color former can be stably maintained for a long time.
In addition, since the kun liquid is used in combination, a part of the expensive xylose can be replaced with the kun liquid, and the cost of the color former can be reduced.
[0026]
(5) In the coloring method of the
Usually, in meat, fish ham, and sausages, foodstuffs are filled in the packaging material, and then cooking such as drying, smoking, and heat treatment is performed. Therefore, the packaging method is suitable for coloring hams, etc. Coloring operation over a wide temperature range is possible using existing production lines such as Moreover, as shown in the above (3), the packaging materials according to the
Although the color former of the present invention is based on a combination of a kun liquid and xylose, there is no practical problem in the color development of food even when the packaging material impregnated with the fragrance suppressing liquid of the
[0027]
【Example】
Hereinafter, a food colorant and a food packaging material impregnated with the colorant, and the colorant are applied to livestock ham, etc. to change the mixing ratio of the liquid solution and xylose, the heating temperature, etc. Examples of color development tests will be described sequentially.
[0028]
<< Examples of production of color former and coloring food packaging material >>
Using a commercially available aroma suppression liquid (previously Special A) as a stock solution, the stock solution is appropriately diluted at about 3 to 40%, and then mixed with about 15% by weight of xylose with respect to the whole dilution liquid. A color former was used.
However, the composition of the aroma suppression liquid was phenols 1-5 mg / ml, acidity 1-5%, carbonyls 10-13%, and browning index 17-20.
Paste color formers can be obtained by mixing liquid color formers with xanthan gum, locust bean gum, arabilla gum, guar gum and other natural gums, shellac resin, tane (corn protein), or sugars such as dextrin and lactose. .
The powdery color former can be obtained by spray-drying or freeze-drying a liquid material, or simply powdering the liquid material by an adsorption method using crystal water. In addition, you may make a granule formulation by granulation.
[0029]
Next, after impregnating a normal film used for a packaging material of hams such as polyolefin resin such as polyethylene, polypropylene, polyvinylidene chloride, polyamide resin, or polyester resin in the above liquid color developer solution, It dried and obtained the packaging material for coloring foodstuffs. However, one end of the film may be ligated into a cylindrical shape, and a liquid color former may be cast in the cylindrical film and applied to the inner surface of the film, followed by drying with hot air to obtain a coloring food packaging material.
[0030]
Therefore, color development test examples when the color former is applied to grilled pigs under various conditions will be described. However, the test was conducted based on the following policy.
(1) In the coloring test example 1, the coloring agents of the present invention having different blending compositions were used as test subjects.
(2) In the color development test examples 2a to 2c, a sensory test was performed by visually comparing the appearance of grilled pigs, using the color former of the present invention, the smoke solution alone, and the xylose alone. Specifically, Test Example 2a is carried out at a temperature difference of 80 ° C. and 120 ° C., Test Example 2b is carried out by expanding this temperature difference to 90 ° C. and 200 ° C., and Test Example 2c is heated at a low temperature of 80 ° C. Limited to the test.
(3) In the color development test examples 3a to 3b, the same three subjects as in the above test examples 2a to 2c were used as test subjects, and the appearance of the grilled pig was objectively measured with a color difference meter and a comparative test was performed. Specifically, Test Example 3a was tested at a high temperature of 130 ° C., and Test Example 3b was tested at a low temperature of 75 ° C.
[0031]
<< Coloring Test Example 1 >>
By adding water-containing ethanol to the stock solution of the above-mentioned commercial liquid (previously referred to as Special A) and diluting to a predetermined concentration, and mixing 15% by weight of xylose with the liquid of each concentration, the mixing ratio of the liquid component and xylose can be increased. Prepare different liquid color formers and sample A below 1 ~ A Three Got.
[0032]
Sample A 1 : 15% by weight of xylose is added to a liquid of a concentration of 3.5% (the liquid has a golden color).
Sample A 2 : 15% by weight of xylose was added to a 21% concentrated solution (also yellowish brown).
Sample A Three : 15% by weight of xylose was added to a 35% concentrated solution (similarly dark brown).
And the above sample A 1 ~ A Three Was impregnated into the soaked meat of grilled pork, and the coloring test of the meat surface was performed under two conditions of 120 minutes at 90 ° C. and 20 minutes at 200 ° C.
[0033]
As a result, sample A 1 However, since the heating time was longer at 90 ° C., the color tone tended to be slightly darker than 200 ° C.
Sample A 2 Then, there were some similar dark colors at 90 ° C. and 200 ° C., and the same color tone was exhibited.
Sample A Three At 90 ° C., the darker color region was wider and the overall color tone was darker, and at 200 ° C., the darker color region was narrower and the color tone tended to be lighter. It can be presumed that 90 ° C. was darker than 200 ° C. because heating was performed over a long period of 120 minutes under the condition that the concentration of the liquid component was 35%.
Therefore, each sample A having a different blending composition 1 ~ A Three In both cases, it was recognized that when the heating temperature was increased, the same degree of color development could be imparted to the food even if the heating time was shortened.
[0034]
Therefore, a color development test was performed by comparing the color former of the present invention with the smoke solution alone and xylose alone.
<< Sensory Color Test Example 2a >>
Various color formers were prepared as follows.
Sample A 2 : 15% by weight of xylose was added to an aroma suppression liquid with a concentration of 21%.
Comparative Example A 1 : Aroma-suppressing liquid with a concentration of 21% was added alone.
Comparative Example A 2 : Xylose 15% by weight is added alone.
That is, Sample A of Test Example 1 that had a high color development evaluation as the color former of the present invention. 2 And Comparative Example A 1 In this case, only 21% aroma suppression liquid was used. After the raw meat was impregnated in each color developing solution, it was heated at 80 ° C. for 1 hour and at 120 ° C. for 20 minutes to examine the color developability.
Comparative Example A 2 Then, after the xylose was directly applied to the raw meat at a ratio of 15% by weight, the color development was examined by heating under the same conditions as it was.
[0035]
As a result, sample A 2 Showed good color developability under each heating condition.
Comparative example A with the scum solution alone 1 Exhibited a slightly weak brown color at a low temperature of 80 ° C., and became slightly darker at 120 ° C. Therefore, the evaluation of color developability was performed on sample A. 2 And practicality as a color former was sufficiently provided.
In contrast, Comparative Example A with xylose alone 2 Was colored at a high temperature condition of 120 ° C., but hardly developed at a low temperature condition of 80 ° C., indicating that the low temperature practicality was poor.
[0036]
Next, a color development test was performed by comparing the color former of the present invention having a different composition with the liquid smoke alone.
<< Sensory Coloring Test Example 2b >>
Three kinds of samples similar to those in Test Example 1 were used as the color former of the present invention, and three kinds of comparative examples using only the fragrance-suppressing liquid were prepared with concentrations corresponding to the present invention. The details are as follows (however, for the sake of convenience, the sample and the comparative example are given numbers different from those of Test Example 1).
Various color formers were applied by dipping in raw material meat, and two heating conditions were set at 90 ° C. for 120 minutes and 200 ° C. for 20 minutes.
[0037]
Sample B 1 : 15% by weight of xylose was added to an aroma suppression liquid with a concentration of 3.5%.
Sample B 2 : 15% by weight of xylose was added to an aroma suppression liquid with a concentration of 21%.
Sample B Three : 15% by weight of xylose was added to an aroma suppression liquid with a concentration of 35%.
Comparative Example B 1 : A fragrance suppressing liquid with a concentration of 3.5% was added alone.
Comparative Example B 2 : Aroma-suppressing liquid with a concentration of 21% was added alone.
Comparative Example B Three : A fragrance suppressing liquid with a concentration of 35% was added alone.
[0038]
As a result, the sample B having the same concentration of the liquid smoke is used. 1 And Comparative Example B 1 Sample B 2 And Comparative Example B 2 Or sample B Three And Comparative Example B Three When the two heating conditions were compared, the difference in color developability between the color former of the present invention and the smoke solution alone was not very clear visually, and the color tone density was comparable.
[0039]
In Test Example 2a, a significant difference was observed between the color former of the present invention and xylose alone in low-temperature color developability. Therefore, in Test Example 2c below, the color former of the present invention, the liquid alone, and xylose. A single color former (not impregnation treatment) is mixed directly into the raw meat, and a color development test is performed at a low temperature of 80 ° C., and a color difference meter is additionally used to measure the degree of color development. did.
[0040]
<< Sensory Coloring Test Example 2c >>
Prepare various color formers in the following manner, attach these colorants at 0.5% by weight and 1% by weight, respectively, and then heat at a low temperature of 80 ° C. for 2 hours to develop color on the meat surface. I examined the sex.
However, since the addition rate of the color former is as low as 0.5 to 1% by weight, the sample C which is the color former of the present invention and the comparative example C of the liquid alone. 1 Was not immersed in the raw meat, but was evenly applied to the surface of the raw meat. Also, Comparative Example C of xylose alone 2 Sprinkled the powder uniformly on the surface of the raw meat.
[0041]
Sample C: 15% by weight of xylose was added to an aroma suppression liquid with a concentration of 70%.
Comparative Example C 1 : A fragrance suppression liquid with a concentration of 70% was added alone.
Comparative Example C 2 : Xylose is added as a powder alone.
[0042]
As a result, in Test Example 2c, the difference in color tone between the color former of the present invention and the smoke solution alone was clearly clarified. That is, in sample C, the redness of the color of the meat surface was superior and gloss and gloss were rich. 1 Then, the color of the meat surface was dark, and the whole was dark and glossy.
Also, Comparative Example C of xylose alone 2 Then, the meat surface has a fairly light color tone, and the color development level is still low, showing the same results as in Test Example 2a.
[0043]
On the other hand, supplementarily, the meat surface after cooking was measured with a color difference meter (SZ-Σ90; manufactured by Nippon Denshoku Industries Co., Ltd.), and L *, a *, The b * value was obtained for each sample, and the following results were obtained (the color difference formula is defined in JIS Z 8730).
Incidentally, the L * value indicates the brightness of the object to be measured. The larger the numerical value, the brighter the color, and the smaller the value, the darker the degree of browning. The a * value indicates the saturation of the red system to be measured, and the redness increases as the value increases. The b * value indicates the saturation of the yellow system to be measured, and yellowness increases as the value increases.
[0044]
According to the above measurement results, the L * value is a comparative example C of xylose alone. 2 Then, the sample C which is the color former of the present invention and the comparative example C of the liquid alone 1 It is clear that the degree of browning (color development) is small compared to the corresponding numerical values.
In addition, in the comparison between the color former of the present invention and the smoke solution alone, the L *, a *, and b * values do not change so much, and the difference in color tone between them is not as clear as the visual observation from the measurement result by this color difference meter. There wasn't.
[0046]
In the test examples 2a to 2c based on the above-described sensory features, the color developability of the meat was examined based on the visual observation of the submerged meat impregnated with the liquid of each color former. In the following test examples 3a to 3b, the soybean protein powder was hardened The color development degree of the surface of the cooked pseudo meat was objectively compared and measured with the color difference meter using a material obtained by directly adding and kneading each color former in the pseudo meat.
[0047]
<< Example 3a of color development test using color difference meter >>
First, pseudo meat mainly composed of soy protein was prepared with the following composition.
384.0 parts by weight of water
38.4 parts by weight of soybean oil
Separated soy protein powder 76.8 parts by weight
(Fujipro; manufactured by Fuji Oil Co., Ltd.)
0.9 parts by weight of salt
Total 50.1 parts by weight
[0048]
On the other hand, the aroma suppression liquid and / or xylose was added under the following conditions to prepare various color formers.
Sample D 1 : 0.1% by weight of 100% undiluted aroma suppression liquid (hereinafter simply referred to as “kun liquid”) and 0.3% by weight of xylose were added.
Sample D 2 : Add 0.3% by weight of kun liquid and 0.3% by weight of xylose.
Comparative Example D 1 : 0.3% by weight of xylose added alone.
Comparative Example D 2 : 0.1% by weight of a kun liquid was added alone.
Comparative Example D Three : 0.3% by weight of the kun liquid was added alone.
Comparative Example D Four : 0.5% by weight of kun liquid is added alone.
Comparative Example D Five : Additive-free pseudo meat.
[0049]
Next, various coloring agents are added to 100% by weight of the simulated meat and heated (dry heat) at 130 ° C. for 30 minutes, 60 minutes, 90 minutes, and 120 minutes, respectively. It measured with the color difference meter and calculated | required each numerical value of L *, a *, and b * for every sample.
[0050]
As a result, Comparative Example D of xylose alone 1 Then, as shown in FIG. 3, as the heating time is increased from 30 minutes to 120 minutes, the L * value decreases and the meat surface turns brown and darkens, and the a * value increases and redness increases, and b * The value increased and yellowing became stronger. Comparative example D of the liquid alone 2 ~ D Four Then, as shown in FIGS. 4 to 6, the gradient of the change curve of the L * value and the a * value is small even if the heating time is lengthened, regardless of the change in the concentration of the liquid. In particular, the b * value is There was little change. That is, the brown color change on the meat surface was small, and the color change (color change) was small.
[0051]
On the other hand, sample D which is the color former of the present invention 1 ~ D 2 Then, as shown in FIG. 2 ~ D Four Comparative Example D with larger xylose alone 1 It was the same level or more.
In addition, the change curve of the b * value of each sample is Comparative Example D of xylose alone. 1 1B and 2B, it was clearly refracted as the heating time increased (in particular, 90 minutes → 120 minutes). Furthermore, comparison example D of the liquid alone 2 ~ D Four As compared with, the gradient of each change curve of the a * value and the b * value was clearly large.
Therefore, it was recognized that when the color former of the present invention was used, the color of the meat surface became brighter than when the liquid smoke was used alone, and the color range was wider than when the xylose was used alone. This suggests that in the present invention, due to the synergistic effect of the liquid smoke component and xylose, the color tone becomes richer than when each is used alone.
[0052]
Therefore, in order to make the difference in low-temperature color developability objectively clear from the sensory test example 2c, the following pseudo meat is heated at a low temperature of 75 ° C., and the change in color developability of the meat surface with time is compared using a color difference meter. It was measured.
<< Color development test example 3b by color difference meter >>
First, pseudo meat mainly composed of soy protein was prepared with the following composition.
76.8% by weight of water
Soybean oil 7.6% by weight
Isolated soy protein powder (same as in Test Example 3a) 15.4% by weight
0.2% salt by weight
[0053]
Various color formers are basically the same as those of Test Example 2c based on the above-mentioned sensory function, and 0.5% by weight of the color formers are kneaded in the pseudo meat and cooked at 75 ° C. for 1 to 5 hours. Then, the change over time in the color development of the meat surface was measured with a color difference meter.
The breakdown of the various color formers is as follows. However, Comparative Example E Three Did not add a color former.
Sample E: Same as Sample C of Test Example 2c (coloring agent of the present invention)
Comparative Example E 1 : Comparative Example C 1 Same as above (kun liquid alone).
Comparative Example E 2 : Comparative Example C 2 Same as (xylose alone).
Comparative Example E Three : The meat was naturally colored without adding a color former.
[0054]
8 to 10 show the results, and comparing the time-dependent change curves of L * values, Comparative Example E in which the sample E as the color former of the present invention is xylose alone is shown. 2 In comparison with Sample E, Sample E has a low lightness on the meat surface and a high degree of browning. 2 Then, it can be seen that the degree of color development is thin (see FIG. 8). Sample E is a comparative example E of the liquid alone. 1 It is recognized that the degree of browning is increasing (see Fig. 8).
In particular, Comparative Example E with no color former added Three Comparative Example E with xylose alone 2 Are compared with each other over the whole heating time (see FIG. 9), and the L * value and b * value change curves almost intersect after 5 hours (see FIG. 9). 8 and FIG. 10), it was also confirmed from the measurement result of this color difference meter that xylose hardly performs a color developing function in a low temperature range of 75 ° C.
[0055]
According to the above various color development test examples, in particular, in the low temperature test of pseudo meat at 75 ° C. (Test Example 3b by color difference meter) or the test of pork ham at 80 ° C. (Test Example 2c by sensory test), the color development of xylose alone Since the property was extremely weak, the difference in color developability (browning degree) was clear between the color former of the present invention and xylose alone.
On the other hand, mainly in the test of pseudo meat at 130 ° C. (Test Example 3a by color difference meter) or Test Example 2c by the above-mentioned sensory function, the color tone (specifically, between the color former of the present invention and the smoke solution alone) The difference in the gloss and brightness of the meat surface was clear.
Therefore, it is clear that the color former of the present invention using both the liquid smoke and xylose has a higher color development effect than the case of using each alone due to its synergistic effect.
[Brief description of the drawings]
FIG. 1 shows a sample D in a color development test example 3a using a color difference meter. 1 When the meat is cooked using, the lightness of the meat surface accompanying the change of the heating temperature, the change of the color tone is represented by a numerical value measured by a color difference meter, FIG. 1A is a time-dependent change diagram of the L * value, FIG. 1B is a time-dependent change diagram of the a * value and the b * value.
Fig. 2 Sample D of Test Example 3a 2 FIG. 2 is a view corresponding to FIG.
FIG. 3 shows Comparative Example D of Test Example 3a. 1 FIG.
FIG. 4 shows Comparative Example D of Test Example 3a. 2 FIG.
FIG. 5 shows Comparative Example D of Test Example 3a. Three FIG.
FIG. 6 shows Comparative Example D of Test Example 3a. Four FIG.
FIG. 7 shows Comparative Example D of Test Example 3a. Five FIG.
FIG. 8 shows sample E and comparative example E in color development test example 3b using a color difference meter. 1 ~ E Three FIG. 6 is a time-dependent change diagram of L * values among the measured numerical values when the meat surface is cooked and the time-dependent changes in brightness and color tone of the meat surface are represented by numerical values measured with a color difference meter.
FIG. 9 is a view corresponding to FIG. 8 showing the change over time of the a * value among the measured numerical values of the color development test example 3b.
FIG. 10 is a view corresponding to FIG. 8 showing the change over time of the b * value among the measured numerical values of the color development test example 3b.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14328197A JP3858235B2 (en) | 1997-05-15 | 1997-05-15 | Food coloring agent, food coloring packaging material, and food coloring method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP14328197A JP3858235B2 (en) | 1997-05-15 | 1997-05-15 | Food coloring agent, food coloring packaging material, and food coloring method |
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| Publication Number | Publication Date |
|---|---|
| JPH10313821A JPH10313821A (en) | 1998-12-02 |
| JP3858235B2 true JP3858235B2 (en) | 2006-12-13 |
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| JP14328197A Expired - Fee Related JP3858235B2 (en) | 1997-05-15 | 1997-05-15 | Food coloring agent, food coloring packaging material, and food coloring method |
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