JP5536402B2 - Fish meat coloring method - Google Patents

Description

  The present invention relates to a method for uniformly coloring fish meat such as salmon. More specifically, the present invention relates to a method for uniformly coloring fish meat by suppressing spots and color unevenness generated when the fish meat is colored using various pigments such as an anato pigment, a cochineal pigment, and a red potato pigment, especially an anato pigment.

  In order to stimulate consumer demand, various kinds of fish such as salmon have been colored. As a method of coloring these fish meats, sliced frozen salmon fillets into 7 to 13 mm, and salt water or seasoning liquid that uniformly contains coloring from the surface of the meat to a depth of about 4 to 6 mm. There is a method of immersing the fillet in a solution such as a seasoning liquid containing a pigment, such as a method for infiltrating the fish (Patent Document 1). However, it has been regarded as a problem that it is locally colored and causes spots and color unevenness. In particular, when fish meat is colored using an anato pigment, a cochineal pigment, or a red salmon pigment, there is a problem that spots and color unevenness occur, which are not seen with synthetic colorants and other natural pigments.

  In view of such problems, Patent Document 2 discloses a method for coloring fish meat by injecting a food colorant aqueous solution into fish meat through a plurality of injection needles arranged in a row. A method for coloring fish meat substantially uniformly by introducing an aqueous colorant solution and allowing it to diffuse for at least two days to diffuse the aqueous colorant solution into the fish meat is disclosed.

  However, the method according to Patent Document 2 requires coloration on the surface (for example, a salmon used for smoked salmon, in order to compensate for discoloration of the surface due to smoke, for example) It cannot be applied to cases where coloring is not required. In addition, a new production line is required, the coloring work is complicated, and the coloring process takes more time than necessary.

JP 2003-225075 A JP-A 61-74561

  In view of the above problems, the present invention provides a method for producing uniformly colored fish meat without causing spots and color unevenness, and a method for uniformly coloring fish meat, despite a simple production process. Objective.

  In view of the above-mentioned problems, the present inventors have conducted extensive research. As a result, an aqueous solution containing at least one selected from the group consisting of an anato dye, a cochineal dye, and a red pepper dye, and an aqueous solution containing gati gum and / or gum arabic is used. The present invention was completed by finding that by immersing fish meat, it was possible to uniformly color fish meat without causing spots or color unevenness in spite of a simple coloring process.

The present invention relates to a method for producing uniformly colored fish meat and a method for uniformly coloring fish meat having the following aspects;
Item 1. A method for producing uniformly colored fish meat, characterized in that fish meat is immersed in an aqueous solution containing at least one selected from the group consisting of an anato pigment, a cochineal pigment, and a red potato pigment, and gati gum and / or gum arabic .
Item 2. Item 2. The production method according to Item 1, wherein the fish meat is salmon.
Item 3. A method for uniformly coloring fish meat, comprising immersing fish meat in an aqueous solution containing at least one selected from the group consisting of an anato pigment, a cochineal pigment, and a red potato pigment, and gati gum and / or gum arabic.

  According to the present invention, in spite of the extremely simple production process of immersing fish and shellfish in an aqueous solution containing at least one selected from the group consisting of an anato dye, a cochineal dye, and a red pepper dye, and gati gum and / or gum arabic. The fish meat can be uniformly colored without causing spots or uneven color.

  The method for coloring fish meat and the method for producing uniformly colored fish meat according to the present invention is applied to an aqueous solution containing at least one selected from the group consisting of an anato pigment, a cochineal pigment, and a red potato pigment, and gati gum and / or gum arabic. It is characterized by immersing fish meat.

  The gati gum used in the present invention is a gum having a polysaccharide as a main component, obtained by drying the trunk secretion of Anogeissus latifolia Wallich., And a thickening stabilizer (food additive). As a general purpose. Usually, it is a water-soluble gum that dissolves in water up to about 30% by weight under normal temperature to warming conditions. As a commercially available gati gum product, for example, “Gati Gum SD” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned.

Gum arabic is a water-soluble heteropolysaccharide contained in the sap of leguminous acacia plants. Although the molecular structure of gum arabic has not been clarified, it is known to contain galactose, arabinose, rhamnose, and glucuronic acid as constituent sugars, and contains a small amount of protein. The average molecular weight is reported to be 200,000-580,000. Examples of gum arabic used in the food industry include, but are not limited to, those originating from Acacia senegal and Acacia seyal. . Commercially available gum arabic products include, for example, “Gum Arabic SD” manufactured by San-Ei Gen FFI Co., Ltd.

The addition amount of gati gum and / or gum arabic in the aqueous solution can be appropriately adjusted depending on the type of fish meat to be colored, but gati gum and / or gum arabic is 0.1% by mass in the aqueous solution. As mentioned above, it is preferable to prepare an aqueous solution so that it may become 0.3-10 mass%, More preferably, it will be 0.5-5 mass%.

  In addition, the amount of gati gum and / or gum arabic added to the pigment used in the present invention can be appropriately adjusted depending on the target pigment and the target color tone, specifically, with respect to 1 part by mass of the pigment. It is preferable to add gati gum and / or gum arabic in an amount of 0.3 to 100 parts by mass, preferably 1 to 50 parts by mass.

  The dye used in the present invention is at least one selected from the group consisting of an anato dye, a cochineal dye, and a red pepper dye, and is preferably an anato dye. Examples of natural pigments that can be used for coloring fish meat include turmeric pigments, beet red; carotenoid pigments such as paprika and carotene, and the like in the present invention. It is an invention made by paying attention to preventing spots and color unevenness that are not seen with other pigments when one or more selected from the group consisting of sockeye pigment is used. And in this invention, even if it is a case where 1 or more types chosen from the group which consists of an anato pigment | dye, a cochineal pigment | dye, and a red potato pigment | dye are used, it is easy by using together in the state of an aqueous solution with gadhi gum and / or gum arabic. It became possible to uniformly color fish meat regardless of the process.

  Among them, Anato dye is highly useful in terms of excellent dyeability, while fish meat colored with Anato dye is particularly spotted, and the muscle portion is locally localized among the above dyes. There were problems such as dark coloring and uneven color. However, in the present invention, even when such anato dye is used, the fish meat is colored with an aqueous solution containing gati gum and / or gum arabic, more preferably gati gum, so that it can be applied to a very simple coloring process such as soaking. Nevertheless, it is characterized in that the fish meat can be uniformly colored without spots or color unevenness.

Annatto pigments suitable for use in the present invention is a bixaceae annatto (Bixa orellana LINNE) seeds dyes obtained from coatings of, for example, a method of extracting time heat by oil or propylene glycol hexane, or acetone After extraction at room temperature by the above method, it is obtained by a method of removing the solvent, a method of extracting with heat with an alkaline aqueous solution, hydrolyzing, and neutralizing. Anato dye is mainly composed of bixin and / or norbixin. Such anato dyes are commercially available, and examples thereof include “San Anato [trademark] N” manufactured by San-Ei Gen FFI Co., Ltd. The addition amount of the anato dye in the aqueous solution can be appropriately adjusted depending on the target color tone, but the addition amount when the norbixin content is 2.76% is 0.05 to 1% by mass, preferably A suitable example is 0.2 to 0.8 mass%, more preferably 0.3 to 0.7 mass%.

  The aqueous solution used in the present invention can be prepared in particular if one or more selected from the group consisting of an anato dye, a cochineal dye, and a red pepper dye, and gati gum and / or gum arabic are contained in the aqueous solution. Without being limited, various methods can be used. For example, after adding various dyes such as Anato dye to an aqueous solution, adding gati gum and / or gum arabic and stirring, adding various dyes such as Anato dye to a pre-prepared gati gum and / or gum arabic solution and stirring Various methods can be used such as a method for

  In addition, the seasoning raw material may be contained in the aqueous solution used by this invention. For example, smoked salmon is produced by salting and seasoning salmon fillets, and then mixing the seasoning liquid in an aqueous solution containing various pigments such as anato pigment and gati gum and / or gum arabic. And it is good also as the aqueous solution of this invention. In addition, after dissolving gati gum and / or gum arabic in the seasoning liquid, various dyes such as annatto dye may be added and stirred to obtain the aqueous solution of the present invention. Thus, by using the aqueous solution containing the seasoning liquid, it is possible to perform the seasoning step and the coloring step for fish meat at the same time.

  The immersion time of the fish meat in the aqueous solution can be appropriately adjusted according to the target color tone and shade. Preferable specific examples include, for example, 5 to 50 parts by mass of fish meat with respect to 100 parts by mass of an aqueous solution containing at least one selected from the group consisting of an anato dye, a cochineal dye and a red yeast rice dye, and gati gum and / or gati gum. By adding and immersing at refrigeration (about 5 ° C.) to 10 ° C. for 5 to 50 hours, it is possible to provide fish meat that is uniformly colored without spots or color unevenness.

  The coloring method of the present invention can be applied to various fish meats. For example, various fish meats including salmon, salmon, salmon and other fish, especially processed fish fillets (smoked salmon, fish meat mirin) It can be applied to drying).

  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”. Items marked with “*” in the text indicate that they are registered trademarks of San-Eigen FFI Co., Ltd.

Experimental Example 1 Salmon coloring (1)
The salmon was colored according to the formulations shown in Table 1 and Table 2 below. Specifically, sugar was dissolved in saturated saline, and various polysaccharides shown in Table 2 were added little by little and dissolved with stirring. Next, an anato dye was added and a colored aqueous solution was prepared by stirring for 15 minutes. The colored aqueous solution: salmon was immersed in the colored aqueous solution so that the salmon was in a weight ratio of 4: 1, and the salmon was colored by immersion for 40 hours at refrigerated (5 ° C.), and the presence or absence of spots or color unevenness was evaluated. . The results are shown in Table 2.

Note 1) Sananato * N * (norbixin content 2.76%) is used.

<Evaluation criteria>
The evaluation was made in five stages according to the following criteria.
Lots of color unevenness and spots: +++>++>+>±>-: Spots, no color unevenness, uniform coloring

  The salmon of Examples 1 to 4 using an anato dye and an aqueous solution containing gati gum or gum arabic as a colored aqueous solution of salmon was a uniformly colored salmon without causing spots or color unevenness. As an example, when xanthan gum, soybean polysaccharide, and dextrin were used, color unevenness and spots were generated in the salmon's muscles and body parts, and it was not possible to prepare a uniformly colored salmon (Comparative Examples 1 to 3). ). The salmon was colored in the same manner as in Comparative Example 1 except that the amount of xanthan gum used in Comparative Example 1 was increased to 0.5% (Comparative Example 4). It was not possible to color the salmon in the color tone. Further, the colored aqueous solution has a high viscosity, the liquid is not sufficiently cut off, and the working efficiency is lowered. Similar to xanthan gum, the amount of soybean polysaccharide used in Comparative Example 2 was increased to 1.0% to color the salmon (Comparative Example 5), but not only the spots could not be suppressed, but also compared. As in Example 4, the dyeing property was lowered, and the salmon could not be colored to the intended color tone.

Experimental Example 2 Examination of the target pigment Salmon was colored using a pigment other than the Anato pigment without using gati gum and / or gum arabic. Specifically, 5 g of sugar was dissolved in 400 mL of saturated saline (35.9 g / 100 g water), and then various dyes shown in Table 3 were added, followed by stirring for 15 minutes to prepare a colored aqueous solution. The colored aqueous solution: salmon was immersed in the colored aqueous solution so that the salmon was in a weight ratio of 4: 1, and the salmon was colored by immersion for 40 hours at refrigerated (5 ° C.), and the presence or absence of spots or color unevenness was evaluated. . The results are shown in Table 3.

  The salmon of Test Examples 3 to 7 using beet red, paprika pigment, carotene, turmeric pigment, and gardenia red pigment as the pigment used is a uniform salmon without spots or color unevenness without using gati gum or gum arabic. However, the salmon of Test Examples 1 and 2 using a cochineal pigment or a red potato pigment had spots and uneven color.

Experimental Example 3 Salmon coloring (2)
The salmon was colored in the same manner as in Example 3 of Experimental Example 1, using the cochineal pigment and the red potato pigment that produced spots and color irregularities in Experimental Example 2. Specifically, sugar was dissolved in saturated saline, gati gum was added little by little, and dissolved by stirring. Subsequently, a cochineal pigment and a red yeast rice pigment were added, respectively, and a colored aqueous solution was prepared by stirring for 15 minutes. The colored aqueous solution: salmon was immersed in the colored aqueous solution so that the salmon was in a weight ratio of 4: 1, and the salmon was colored by immersion in a refrigerator (5 ° C.) for 40 hours (Example 5 (using a cochineal dye)). Example 6 (using red yeast rice pigment)). The salmon of Examples 5 and 6 was a uniformly colored salmon with no spots or uneven color despite the use of a cochineal pigment or a red potato pigment.

Example 7 Coloring of salmon (3)
The salmon was colored in the same manner as in Experimental Example 1 except that the amount of gum arabic in Example 4 of Experimental Example 1 was increased to 5% (Example 7). Regardless, it was possible to uniformly color the salmon without causing spots and uneven color.

Despite the extremely simple coloring process of immersing fish meat in an aqueous solution containing at least one selected from the group consisting of anatto pigment, cochineal pigment, and red potato pigment, and gati gum and / or gum arabic, spots and uneven color It is possible to provide fish meat that is uniformly colored without causing any problems.

Claims (3)

  A method for producing uniformly colored fish meat, characterized in that fish meat is immersed in an aqueous solution containing at least one selected from the group consisting of an anato pigment, a cochineal pigment, and a red potato pigment, and gati gum and / or gum arabic .   A method for uniformly coloring fish meat, comprising immersing fish meat in an aqueous solution containing at least one selected from the group consisting of an anato pigment, a cochineal pigment, and a red potato pigment, and gati gum and / or gum arabic.   One or more members selected from the group consisting of an anato pigment, a cochineal pigment, and a red potato pigment, and dipping the fish meat in an aqueous solution containing gati gum and / or gum arabic,
A method for suppressing speckles and color unevenness that occurs when fish meat is colored using one or more selected from the group consisting of an anato pigment, a cochineal pigment, and a red sea bream pigment.