JPH01225460A - Coloring agent for food and food colored thereby - Google Patents
Coloring agent for food and food colored therebyInfo
- Publication number
- JPH01225460A JPH01225460A JP63053229A JP5322988A JPH01225460A JP H01225460 A JPH01225460 A JP H01225460A JP 63053229 A JP63053229 A JP 63053229A JP 5322988 A JP5322988 A JP 5322988A JP H01225460 A JPH01225460 A JP H01225460A
- Authority
- JP
- Japan
- Prior art keywords
- colored
- food
- coloring agent
- calcium
- coloring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000003086 colorant Substances 0.000 title claims abstract description 27
- 235000013305 food Nutrition 0.000 title claims description 22
- 239000000126 substance Substances 0.000 claims abstract description 19
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000011575 calcium Substances 0.000 claims abstract description 17
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 17
- 235000012730 carminic acid Nutrition 0.000 claims abstract description 13
- 239000004106 carminic acid Substances 0.000 claims abstract description 13
- 229940080423 cochineal Drugs 0.000 claims abstract description 13
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 241001465754 Metazoa Species 0.000 claims abstract description 4
- 229910052586 apatite Inorganic materials 0.000 claims abstract description 4
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 4
- 239000001506 calcium phosphate Substances 0.000 claims abstract description 4
- 229910000389 calcium phosphate Inorganic materials 0.000 claims abstract description 4
- 235000011010 calcium phosphates Nutrition 0.000 claims abstract description 4
- 210000003278 egg shell Anatomy 0.000 claims abstract description 4
- VSIIXMUUUJUKCM-UHFFFAOYSA-D pentacalcium;fluoride;triphosphate Chemical compound [F-].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O VSIIXMUUUJUKCM-UHFFFAOYSA-D 0.000 claims abstract description 4
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims abstract description 4
- 239000000576 food coloring agent Substances 0.000 claims description 14
- 210000004974 shell Anatomy 0.000 claims description 2
- 239000000049 pigment Substances 0.000 abstract description 14
- 241000251468 Actinopterygii Species 0.000 abstract description 11
- 238000004040 coloring Methods 0.000 abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 230000005012 migration Effects 0.000 abstract description 4
- 238000013508 migration Methods 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000000843 powder Substances 0.000 description 11
- 235000002864 food coloring agent Nutrition 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 6
- 239000000975 dye Substances 0.000 description 5
- 239000001054 red pigment Substances 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- PKTBUSPVTXIOCN-QHIUXXQWSA-N 4-{[4-(dimethylamino)phenyl]diazenyl}phenyl-beta-lactoside Chemical compound C1=CC(N(C)C)=CC=C1N=NC(C=C1)=CC=C1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)[C@@H](CO)O1 PKTBUSPVTXIOCN-QHIUXXQWSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000237509 Patinopecten sp. Species 0.000 description 2
- 239000001325 capsicum annuum l. var. longum oleoresin Substances 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000012658 paprika extract Nutrition 0.000 description 2
- DYUUPIKEWLHQGQ-SDXBLLFJSA-N paprika oleoresin Chemical compound C(\[C@]12[C@@](O1)(C)C[C@@H](O)CC2(C)C)=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=C[C@H]1C(C)=C[C@H](O)CC1(C)C DYUUPIKEWLHQGQ-SDXBLLFJSA-N 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000020637 scallop Nutrition 0.000 description 2
- 239000001433 sodium tartrate Substances 0.000 description 2
- 229960002167 sodium tartrate Drugs 0.000 description 2
- 235000011004 sodium tartrates Nutrition 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000237502 Ostreidae Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241000276498 Pollachius virens Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- ZEMWIYASLJTEHQ-UHFFFAOYSA-J aluminum;sodium;disulfate;dodecahydrate Chemical compound O.O.O.O.O.O.O.O.O.O.O.O.[Na+].[Al+3].[O-]S([O-])(=O)=O.[O-]S([O-])(=O)=O ZEMWIYASLJTEHQ-UHFFFAOYSA-J 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000005338 heat storage Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- HELHAJAZNSDZJO-OLXYHTOASA-L sodium L-tartrate Chemical compound [Na+].[Na+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O HELHAJAZNSDZJO-OLXYHTOASA-L 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 229940001593 sodium carbonate Drugs 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
Landscapes
- Fish Paste Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は新規な食品の着色剤及びその着色剤により着色
された食品、より詳細には加熱処理及び保存中にも色素
が移行せず着色部の淡色化、無着色部の着色等外観劣化
を起すことのない着色剤とそれにより表面が着色された
水産練製品等の食品に関するものである。[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a novel food coloring agent and foods colored with the colorant, and more specifically, to coloring without transferring the pigment even during heat treatment and storage. The present invention relates to a coloring agent that does not cause deterioration in appearance, such as lightening of parts or coloring of uncolored parts, and foods such as fish paste products whose surfaces are colored with the coloring agent.
従来から板付かまぼこの表面は通常赤色に着色されて販
売されている。又近年かにあし様又はえび様の外観、食
感を有する水産練製品が広く賞月されているが、これら
の練製品もかに又はえび様外観を出すため表面が赤く着
色されている。Traditionally, the surface of kamaboko with a board is usually colored red and sold. In recent years, fish paste products with crab-like or shrimp-like appearance and texture have been widely prized, and the surface of these paste products is also colored red to give them a crab- or shrimp-like appearance.
例えば、上記のような近年広く販売され食用に供されて
いるかに様、えび様かまぼこのように部分的に着色を施
す場合は通常タール系、コチニール、ラック等耐熱性に
富む赤色系色素が用いられ、この外泊溶性であるカロチ
ノイド系色素を配合した着色剤も用いられている。尚、
このような着色剤を用いるときは通常ある量の練肉を着
色剤と混練して着色練肉をつくり、これを着色すべき食
品表面に塗布して次いで加熱処理をすることにより着色
する。For example, when partially coloring crab, shrimp, and kamaboko fish, which have been widely sold and eaten in recent years as mentioned above, heat-resistant red pigments such as tar, cochineal, and lac are usually used. Colorants containing carotenoid pigments, which are soluble in water, are also used. still,
When such a coloring agent is used, a certain amount of minced meat is usually kneaded with the coloring agent to produce a colored minced meat, which is applied to the surface of the food to be colored, and then heated.
上記のような耐熱性にとむ赤色系色素を用いて練製品等
の食品を着色する場合、これら色素はよく固定されてい
ないので、加熱処理中又はその長期保存中に色素が移行
し、外観が劣化する現象が起りやすく、特に缶詰にした
場合には色素の移行が著しい。又一方油溶性のカロチノ
イド色素を配合した着色練肉で着色すれば移行は少ない
が色調は赤色系というよりは黄、橙色となり、練製品と
して好ましい着色ができない。When coloring foods such as paste products using the heat-resistant red pigments mentioned above, these pigments are not well fixed, so the pigments may migrate during heat treatment or long-term storage, resulting in a change in appearance. The phenomenon of deterioration easily occurs, and migration of pigments is particularly noticeable when canned. On the other hand, if the colored dough is colored with an oil-soluble carotenoid pigment, the migration will be less, but the color tone will be yellow or orange rather than reddish, and the desired coloring for the dough cannot be achieved.
本発明は上記のような難点を解決して特に耐熱性に富む
コチニール、ラック等の赤色系色素の色の移行を完全に
防止し、しかも色調のすぐれた着色食品を生産しうる着
色剤と、当該着色剤により着色される水産練製品等の着
色食品を提供することを目的とするものであって、本発
明者らの研究によれば、かかる目的はこの着色剤に粉末
状の難溶性カルシウム含有物質を配合することによって
達成されることが見出されて本発明をなすに至ったもの
である。The present invention solves the above-mentioned difficulties, and provides a coloring agent that can completely prevent the color migration of red pigments such as cochineal and lac, which are particularly heat resistant, and can produce colored foods with excellent color tone. The purpose is to provide colored foods such as fish paste products that are colored by the coloring agent, and according to the research of the present inventors, the purpose is to provide colored foods such as fish paste products that are colored by the coloring agent. It was discovered that this can be achieved by blending the contained substances, leading to the present invention.
従って、本発明は、食用色素と粉末状の難溶性カルシウ
ム含有物質とからなる食用着色剤を提供するものであり
、また本発明はかかる着色剤により着色された着色食品
を提供するものである。Therefore, the present invention provides a food coloring agent comprising a food coloring and a powdered poorly soluble calcium-containing substance, and the present invention also provides colored foods colored with such a coloring agent.
本発明について詳細に説明すれば、本発明の食用着色剤
は食用色素と難溶性カルシウム含有物質とからなるもの
であって、食用色素としてはコチニール色素、ラック色
素等の赤色系色素が主として用いられる。コチニール色
素、ラック色素は水溶性、アルコール溶解性を有する耐
熱性にとむ色素であるが、これらは単独でもよく、或は
亦油溶性の色素たとえばパプリカオレオレジン等のパプ
リカ色素を一緒に用いることができ、そのように併用す
れば単独のときよりもかにやえびによく類似した好まし
い色調を得ることができる。又これらの色素の安定剤と
して通常使用されている焼みょうばん、酒石酸ナトリウ
ム、炭酸ナトリウム等を併用するとより好ましい色調を
得ることができる。To explain the present invention in detail, the food coloring agent of the present invention is composed of a food coloring and a poorly soluble calcium-containing substance, and the food coloring mainly uses red colorings such as cochineal color and lac color. . Cochineal dye and lac dye are heat-resistant dyes that are soluble in water and alcohol, but they may be used alone or together with oil-soluble dyes such as paprika dyes such as paprika oleoresin. When used in combination, it is possible to obtain a desirable color tone that more closely resembles crab or shrimp than when used alone. Further, a more preferable color tone can be obtained by using together with burnt alum, sodium tartrate, sodium carbonate, etc., which are commonly used as stabilizers for these pigments.
これら赤色系食用色素とともに用いられる難溶性のカル
シウム含有物質としては、動物の骨、たとえばスケソウ
タラ等の魚類の骨、貝殻、たとえば帆立貝やかきの殻、
そして卵殻、リン灰石、リン酸カルシウム、炭酸カルシ
ウム等が用いられる。Slightly soluble calcium-containing substances used with these red food colors include animal bones, such as fish bones such as pollock cod, seashells, such as scallop and oyster shells,
Then, eggshell, apatite, calcium phosphate, calcium carbonate, etc. are used.
これらはいずれもよく乾燥、粉砕して約３０〜４００メ
ツシユの粉末状にして用いる。食用色素とカルシウム含
有物質とは前者１に対して後者１〜５０の割合で用いら
れる。上記赤色系色素は前記カルシウム含有物質により
安定化させられる。All of these are thoroughly dried and pulverized to form a powder of about 30 to 400 meshes. The food coloring and the calcium-containing substance are used in a ratio of 1 to 50 parts of the former. The red pigment is stabilized by the calcium-containing substance.
これら食用色素とカルシウム含有物質との混合物からな
る着色剤は通常展開剤の役をなす練肉とと混練して着色
練肉として用いる。この練肉はすり身にバレイショ殿粉
等の殿粉類、粉末卵白、食塩、砂糖、水等を加えたもの
であり、このような練肉１００重量部に上記赤色系食用
色素的０．２〜２０部、カルシウム含有物質約１〜５０
部好ましくは３〜２０部をよく混練して着色練肉をつく
る。この着色練肉を着色すべき食品、たとえばかまぼこ
等の水産練製品、缶詰、レトルト食品などの表面に全体
的又は部分的に塗布し、後加熱処理して着色食品を製造
するのである。A coloring agent consisting of a mixture of these food pigments and a calcium-containing substance is usually used as a colored paste by kneading it with a paste serving as a developing agent. This minced meat is made by adding starches such as potato starch, powdered egg white, salt, sugar, water, etc. to surimi. 20 parts, calcium-containing substances about 1-50 parts
Part, preferably 3 to 20 parts, are thoroughly kneaded to make a colored paste. This colored minced meat is applied entirely or partially onto the surface of foods to be colored, such as seafood paste products such as kamaboko, canned foods, retort foods, etc., and then heat-treated to produce colored foods.
以下に実施例をあげて本発明を更に説明する。 The present invention will be further explained below with reference to Examples.
実施例１
表１のような配合の着色用練肉を用いてかに棒内かまぼ
こを着色した。ここに用いられたコチニール色素は三栄
化学■製サンレッドＮ［Ｌｌ、ラック色素は同社製サン
レッドＮα３であり、魚骨粉末はスケソウタラ骨粉末、
貝殻粉末は帆立貝殻粉末であり、粉末はいずれも約６０
〜１００メ・ソシュの大きさを有するものである。表に
おいてＡとＧは比較のためにあげられた本発明の範囲外
のものである。Example 1 A kamaboko inside a crab stick was colored using the colored minced meat mixed as shown in Table 1. The cochineal pigment used here was Sunred N[Ll manufactured by Sanei Kagaku ■, the lac pigment was Sunred Nα3 manufactured by the same company, and the fish bone powder was polluted cod bone powder,
The shell powder is scallop shell powder, and each powder has a weight of about 60
It has a size of ~100 meters. In the table, A and G are outside the scope of the present invention and are included for comparison.
着色は通常行われているように、棒内１本毎を包むプラ
スチックシート上に着色練肉を塗布し、次いで蒸煮する
ことにより行なった。Coloring was carried out by applying colored paste onto a plastic sheet wrapping each rod, and then steaming the rods, as is commonly done.
次いで着色を施したかに棒内様かまぼこを適当な形状に
切断して、缶に詰め調味液を注加して１２０℃２０分間
殺菌して缶詰を製造した。（肉詰量５５に、注液ｆｆ１
４０ｓｒ）
この缶詰を開缶検査した結果は表１の通りであった。検
査結果で＋は着色があったこと、−は着色がなかったこ
とを示す。本発明の範囲外のＡとＧにおいては白色部と
調味液に着色がみられ、着色剤が移行したが、その他の
本発明の場合はこれらの着色は見られず、着色剤の移行
がなかったことが明らかである。Next, the colored crab bonai-like kamaboko were cut into appropriate shapes, filled in cans, and seasoning liquid was added thereto and sterilized at 120° C. for 20 minutes to produce cans. (Inject liquid ff1 to meat stuffing amount 55
40sr) The results of opening the can and inspecting it were as shown in Table 1. In the test results, + indicates that there was coloration, and - indicates that there was no coloration. In A and G, which are outside the scope of the present invention, coloring was observed in the white part and the seasoning liquid, and the colorant migrated, but in the other cases of the present invention, these colorings were not observed and no colorant migrated. It is clear that
ｏｏｏｚｏｏｘｏｏｏｏｏ ＩＩｔ、ＪｍＮ
へ ′ ｎ 一実施例２
更に次の表２のような配合の着色練肉によりかに棒内様
かまぼこを着色しその着色テストを行なった。この中で
Ｎα２と４が本発明に係るものである。この表中、色移
りの項目にて−は色移りがないこと、士は若干みられる
こと、＋は明瞭にみられることを示す。ooozooxoooooo IIt, JmN
Example 2 In addition, crab bonai-like kamaboko was colored using the colored mixture shown in Table 2 below, and a coloring test was carried out. Among these, Nα2 and 4 are related to the present invention. In this table, in the color transfer category, - means no color transfer, 2 means slight color transfer, and + means clear color transfer.
表 ２
■■■■
特級助宗たらすりみ １５ １５ １５
１５バレイシヨ殿粉 ２６ ２６ ２６
２６粉末卵白 １５ １５
１５ １５砂糖 ８ ８
８ ８水 ３４ ３４
３４ ３４パプリカオレオレジン ３２
コチニ一ル色素 ３ ３ ３
スケソウタラ肯粉 ０５０５色移り
直後 −−＋−（レトルト １２０℃／１５ｍ
１ｎ ）３ケ月後 士 −十 −
色調 橙色 挑赤色 挑赤色赤橙
色りチニール色素：
コチニールＣＲ−７（−台間製）
酒石酸Ｎａ ４３．７焼みょうばん
２５．０炭酸Ｎａ（無水）９．０
コチニール他天然物 ２２．３カルシウム含有
物質を加えないＮｏ、 ｌの場合は３ヶ月後色移りが若
干みられるとともに橙色の色調しかえられず、かにのよ
うな赤橙色の好ましい色調はえられないこと、またＮα
３の場合は色移りが明瞭にみられることが明らかである
。Table 2 ■■■■ Special grade Sukemune Tarasurimi 15 15 15
15 Potato starch 26 26 26
26 Powdered egg white 15 15
15 15 sugar 8 8
8 8Wed 34 34
34 34 Paprika oleoresin 32 Cochinyl pigment 3 3 3
Alaska pollack flour 0505 color transfer
Immediately −−+−(retort 120℃/15m
1n) After 3 months -10- Color tone Orange Challenging red Challenging red Red-orange Chinneal pigment: Cochineal CR-7 (manufactured by Daima) Sodium tartrate 43.7 Burnt alum 25.0 Sodium carbonate (anhydrous) 9.0 Cochineal Other natural products 22.3 In the case of No. 1, in which no calcium-containing substances are added, some color transfer is observed after 3 months and only an orange tone can be obtained, and a desirable crab-like red-orange tone cannot be obtained. , also Nα
In the case of No. 3, it is clear that color transfer is clearly observed.
上記のところから明らかなように、本発明に従ってコチ
ニール色素、ラック色素等の食用色素を魚骨粉末、貝殻
粉末等の難溶性カルシウム含有物質とともに用いてえら
れた着色剤により、たとえばかまぼこに塗布してかに棒
様かまぼこ等の着色食品をつくるときは、加熱処理時も
保存中も色素が移行することなく従って着色部の淡色化
、無着色部の着色など外観の劣化を来すことがなく好ま
しい色調の着色食品を得ることができるのである。As is clear from the above, for example, fish cakes are coated with a coloring agent obtained by using food coloring such as cochineal color or lac color together with a poorly soluble calcium-containing substance such as fish bone powder or shell powder in accordance with the present invention. When making colored foods such as stick-shaped kamaboko, the pigment does not migrate during heat treatment or during storage, so there is no deterioration in appearance such as lightening of the colored parts or discoloration of the uncolored parts. It is possible to obtain a colored food product with a desirable color tone.
又魚骨粉末、貝殻粉末等が混入されていても粉末状であ
り、供食時の支障がなく又カルシウム源として栄養面で
も好ましく健康上の問題もなく利用することができ、資
源の有効活用をはかりうる等の利点もえられるのである
。In addition, even if fish bone powder, shell powder, etc. are mixed in, it is in powder form, so there is no problem when eating it, and it can be used as a nutritional source of calcium without any health problems, making effective use of resources. There are also benefits such as being able to measure
手続補正書 １ 事件の表示 昭和６３年 特許願 第５３２２９号 ２ 発明の名称 食品の着色剤及びその着色剤 により着色された食品 ３ 補正をする者 事件との関係 特許出願人 （４１８）日本水産株式会社 ４代理人 明細書の「発明の名称」、「特許請求 の範囲」及び「発明の詳細な説明」の各欄。Procedural amendment 1 Display of incident 1988 Patent Application No. 53229 2 Name of the invention Food coloring agents and their coloring agents food colored by 3 Person making the amendment Relationship to the case Patent applicant (418) Nippon Suisan Co., Ltd. 4 agents “Title of the invention” and “Patent claim” in the specification "Scope of the Invention" and "Detailed Description of the Invention" columns.
Ｑ ＴＰＢＬｖノｒフｆ）
（１） 発明の名称を「食品の着色剤及びその着色剤
により着色された食品」と訂正する。Q TPBLvnorf) (1) The title of the invention is corrected to "Food coloring agent and food colored with the coloring agent."
（２） 特許請求の範囲の記載を別紙のように訂正す
る。(2) The statement of the scope of claims shall be corrected as shown in the attached sheet.
（３） 明細書４頁１行、６行、５頁１１行「粉末状
」を「粉末状又はペースト状」と訂正する。(3) "Powder-like" on page 4, lines 1 and 6, and page 5, line 11, is corrected to "powder-like or paste-like" in the specification.
（４）５頁１７行左端の「と」を削除する。(4) Delete "and" at the left end of page 5, line 17.
（５）６頁１１〜１３行「コチニール・・・であり」を
「コチニール色素は会商■製赤色ＣＲ−７、ラック色素
は三栄化学工業株製ＳＲレッドＬ−３であり」と訂正す
る。(5) On page 6, lines 11-13, "It is cochineal..." is corrected to "The cochineal dye is Red CR-7 manufactured by Kaisho ■, and the lac dye is SR Red L-3 manufactured by Sanei Chemical Industry Co., Ltd." .
（６）９頁６行「士は若干みられること」を削除する。(6) Delete page 9, line 6, ``Some people may be seen.''
（７） １０頁１３行「±」を「−」と訂正する。(7) On page 10, line 13, correct "±" to "-".
（８） １０頁下から５行を「赤色ＣＲ−７（台間■
製）」と訂正する。(8) Write 5 lines from the bottom of page 10 as “Red CR-7 (Daima ■
(manufactured by)”.
（９） １１頁２行「色移り・・・ともに」を「色
移りはみられないが」と訂正する。(9) On page 11, line 2, ``Color transfer...both'' is corrected to ``No color transfer is observed.''
中ずけ＾ＩＶ丞り串８囲
１、 食用色素と、難溶性カルシウム含有物質の混合物
よりなる着色剤。A coloring agent consisting of a mixture of food coloring and a poorly soluble calcium-containing substance.
２、 食用色素はコチニール色素及び／又はラック色素
である請求項１の着色剤。2. The coloring agent according to claim 1, wherein the food coloring is a cochineal color and/or a lac color.
３、 カルシウム含有物質は動物の骨、貝殻、卵殻、リ
ン灰石、リン酸カルシウム、炭酸カルシウムからなる群
から選ばれる一種又は数種の粉末状又はペースト状物質
である請求項１の着色剤。3. The coloring agent according to claim 1, wherein the calcium-containing substance is one or more powdered or pasty substances selected from the group consisting of animal bones, shells, eggshells, apatite, calcium phosphate, and calcium carbonate.
４、 請求項１の着色剤で着色された食品。4. Food colored with the coloring agent of claim 1.
５、 全体的又は部分的に着色された請求項４の食品。5. The food according to claim 4, which is wholly or partially colored.
Claims (1)
混合物よりなる着色剤。 ２、食用色素はコチニール色素及び／又はラック色素で
ある請求項１の着色剤。 ３、カルシウム含有物質は動物の骨、貝殻、卵殻、リン
灰石、リン酸カルシウム、炭酸カルシウムからなる群か
ら選ばれる一種又は数種の粉末状物質である請求項１の
着色剤。 ４、請求項１の着色剤で着色された食品。 ５、全体的又は部分的に着色された請求項４の食品。[Claims] 1. A coloring agent comprising a mixture of food coloring and a powdered poorly soluble calcium-containing substance. 2. The coloring agent according to claim 1, wherein the food coloring is a cochineal color and/or a lac color. 3. The coloring agent according to claim 1, wherein the calcium-containing substance is one or more powdered substances selected from the group consisting of animal bones, shells, eggshells, apatite, calcium phosphate, and calcium carbonate. 4. Food colored with the coloring agent of claim 1. 5. The food according to claim 4, which is wholly or partially colored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63053229A JPH0661237B2 (en) | 1988-03-07 | 1988-03-07 | Food coloring agent and food colored by the coloring agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63053229A JPH0661237B2 (en) | 1988-03-07 | 1988-03-07 | Food coloring agent and food colored by the coloring agent |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01225460A true JPH01225460A (en) | 1989-09-08 |
| JPH0661237B2 JPH0661237B2 (en) | 1994-08-17 |
Family
ID=12936991
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63053229A Expired - Lifetime JPH0661237B2 (en) | 1988-03-07 | 1988-03-07 | Food coloring agent and food colored by the coloring agent |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0661237B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030049965A (en) * | 2001-12-17 | 2003-06-25 | 강삼문 | cochineal extract with picle |
| JP2013201949A (en) * | 2012-03-28 | 2013-10-07 | Riken Vitamin Co Ltd | Cochineal pigment pharmaceutical preparation |
| JP2014168411A (en) * | 2013-03-04 | 2014-09-18 | Riken Vitamin Co Ltd | Cochineal dye formulation |
| JP2017000040A (en) * | 2015-06-08 | 2017-01-05 | 毅臣 渡邉 | Alkaline composition or aqueous solution for preventing discoloration |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5362856A (en) * | 1976-11-13 | 1978-06-05 | Shimizugen Shiyouten Kk | Production of red cherry |
| JPS5912007A (en) * | 1982-07-12 | 1984-01-21 | Hitachi Ltd | Picking device |
| JPS60171195U (en) * | 1984-04-20 | 1985-11-13 | 株式会社 北海道堀川 | Crab leg meat products |
-
1988
- 1988-03-07 JP JP63053229A patent/JPH0661237B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5362856A (en) * | 1976-11-13 | 1978-06-05 | Shimizugen Shiyouten Kk | Production of red cherry |
| JPS5912007A (en) * | 1982-07-12 | 1984-01-21 | Hitachi Ltd | Picking device |
| JPS60171195U (en) * | 1984-04-20 | 1985-11-13 | 株式会社 北海道堀川 | Crab leg meat products |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030049965A (en) * | 2001-12-17 | 2003-06-25 | 강삼문 | cochineal extract with picle |
| JP2013201949A (en) * | 2012-03-28 | 2013-10-07 | Riken Vitamin Co Ltd | Cochineal pigment pharmaceutical preparation |
| JP2014168411A (en) * | 2013-03-04 | 2014-09-18 | Riken Vitamin Co Ltd | Cochineal dye formulation |
| JP2017000040A (en) * | 2015-06-08 | 2017-01-05 | 毅臣 渡邉 | Alkaline composition or aqueous solution for preventing discoloration |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0661237B2 (en) | 1994-08-17 |
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