JPH0227960A - Method for coloring cherry - Google Patents
Method for coloring cherryInfo
- Publication number
- JPH0227960A JPH0227960A JP63178849A JP17884988A JPH0227960A JP H0227960 A JPH0227960 A JP H0227960A JP 63178849 A JP63178849 A JP 63178849A JP 17884988 A JP17884988 A JP 17884988A JP H0227960 A JPH0227960 A JP H0227960A
- Authority
- JP
- Japan
- Prior art keywords
- solvent
- cherry
- water
- coloring
- cherries
- 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.)
- Pending
Links
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 23
- 235000019693 cherries Nutrition 0.000 title claims abstract description 23
- 238000004040 coloring Methods 0.000 title claims description 9
- 238000000034 method Methods 0.000 title claims description 7
- 239000002904 solvent Substances 0.000 claims abstract description 15
- 238000004043 dyeing Methods 0.000 claims description 16
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 10
- 240000005809 Prunus persica Species 0.000 claims description 9
- 238000001704 evaporation Methods 0.000 claims description 2
- 244000144730 Amygdalus persica Species 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 14
- 239000000049 pigment Substances 0.000 abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 10
- 239000006188 syrup Substances 0.000 abstract description 7
- 235000020357 syrup Nutrition 0.000 abstract description 7
- 235000012730 carminic acid Nutrition 0.000 abstract description 6
- 239000004106 carminic acid Substances 0.000 abstract description 6
- 229940080423 cochineal Drugs 0.000 abstract description 6
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 abstract description 2
- 235000013734 beta-carotene Nutrition 0.000 abstract description 2
- 239000011648 beta-carotene Substances 0.000 abstract description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 abstract description 2
- 229960002747 betacarotene Drugs 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract description 2
- 238000010828 elution Methods 0.000 abstract description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 abstract description 2
- 239000000975 dye Substances 0.000 description 15
- 239000000243 solution Substances 0.000 description 8
- 239000003086 colorant Substances 0.000 description 6
- RHAXKFFKGZJUOE-UHFFFAOYSA-N 7-acetyl-6-ethyl-3,5,8-trihydroxy-9,10-dioxoanthracene-1,2-dicarboxylic acid Chemical compound O=C1C2=CC(O)=C(C(O)=O)C(C(O)=O)=C2C(=O)C2=C1C(O)=C(CC)C(C(C)=O)=C2O RHAXKFFKGZJUOE-UHFFFAOYSA-N 0.000 description 5
- 229930192967 Laccaic acid Natural products 0.000 description 5
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000012192 staining solution Substances 0.000 description 3
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- BBEAQIROQSPTKN-UHFFFAOYSA-N pyrene Chemical compound C1=CC=C2C=CC3=CC=CC4=CC=C1C2=C43 BBEAQIROQSPTKN-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- UBVSIAHUTXHQTD-UHFFFAOYSA-N 2-n-(4-bromophenyl)-1,3,5-triazine-2,4-diamine Chemical compound NC1=NC=NC(NC=2C=CC(Br)=CC=2)=N1 UBVSIAHUTXHQTD-UHFFFAOYSA-N 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-M Butyrate Chemical compound CCCC([O-])=O FERIUCNNQQJTOY-UHFFFAOYSA-M 0.000 description 1
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 240000007942 Prunus pensylvanica Species 0.000 description 1
- 235000013647 Prunus pensylvanica Nutrition 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000012732 erythrosine Nutrition 0.000 description 1
- GVEPBJHOBDJJJI-UHFFFAOYSA-N fluoranthrene Natural products C1=CC(C2=CC=CC=C22)=C3C2=CC=CC3=C1 GVEPBJHOBDJJJI-UHFFFAOYSA-N 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
「産業利用上の分野］
本発明は桜桃を天然着色料にてスピーデイ−に着色する
方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for quickly coloring cherry peaches with a natural coloring agent.
［発明の背曖］
現在桜桃の着色は合成着色料である、赤色３号、又は赤
色１０４号により着色され、ビン、缶詰にされている。[Ambiguity of the invention] Currently, cherry peaches are colored with a synthetic coloring agent, Red No. 3 or Red No. 104, and are packaged in bottles or cans.
しかるに健康に対するα識の高まりから、化学合成品で
あるこれらの色素は、消費片から嫌われ、天然着色料に
よる着色が要望されている。However, due to the growing awareness of health issues, these chemically synthesized dyes are being disliked from consumer products, and there is a demand for coloring with natural colorants.
しかるに天然着色料による着色は、水溶化した天然色素
を含む水溶液中に、−度加熱した桜桃を浸漬し、冷蔵庫
中で２日〜１週問位ホールディングして色素を桜桃中に
浸透せしめた侠、可食性多価金属塩を含む溶液に浸激し
、果肉中に含有するペクチンをペクチンの金属塩を形成
せしめることにより組織を緻密にし、この桜桃をシロッ
プとともに容器に詰めて殺菌しても、経口でシロップ中
に色素が流出してこない様な方法がとられている。However, coloring with natural colorants is a method that involves dipping heated cherry peaches in an aqueous solution containing water-soluble natural pigments and holding them in the refrigerator for 2 days to 1 week to allow the pigments to penetrate into the cherries. Even if the cherries are immersed in a solution containing edible polyvalent metal salts and the pectin contained in the pulp is made to form pectin metal salts to make the tissue denser, the cherries are packed in a container with syrup and sterilized. A method is used to prevent the dye from leaching into the syrup when administered orally.
しかしこの方法の欠点は桜桃を長時間冷蔵庫中で浸漬す
る方法のなので、大量生産が出来に＜＜、大量生産する
とすれば、多数の浸渫槽と、それを保管する冷蔵庫を必
要とし、コスト的に著しく高債になるため、この商品は
ごく一部の商品に限定されているのが現況である。However, the disadvantage of this method is that the cherries are soaked in the refrigerator for a long time, so mass production is not possible. Currently, this product is limited to only a few products, as the debt is extremely high.
［発明の開示］
本発明はこの従来の方法の欠点を改良し、桜桃を短時間
で簡単に染色出来るようにすべく鋭意研究の結果、水不
溶性又は水難溶性の天然色素でもって、これを溶剤に溶
解せしめ、染液中の溶剤の比率を水系より多くすること
により今迄染色不可能であった生の桜桃の染色が可能と
なり、又染着スピードを著しく短縮することが出来、更
にこの染色した桜桃の表面から溶剤を蒸散せしめること
により、天然色素が水不溶、又は水難溶性であることと
桜桃の表皮の組織中に取り込まれた状態となるため、こ
のものをシロップとともに容器に詰め殺菌しても′、シ
ロップ中へ色素の溶出現象が、商品価値を失わせしめな
い程度でしかないことを見い出して本発明を完成したこ
れにより天然着色料による桜桃の染色が、太鼠生産出来
ることとなる為、当該業界及びこれを利用する人達に益
することが大である。[Disclosure of the Invention] The present invention aims to improve the drawbacks of this conventional method and make it possible to easily dye cherry blossoms in a short period of time.As a result of extensive research, the present invention has been developed using water-insoluble or poorly water-soluble natural pigments that can be dyed in a solvent. By dissolving the solvent in the dye solution and increasing the proportion of solvent in the dye solution compared to the aqueous solution, it becomes possible to dye raw cherry peaches, which was previously impossible to dye, and the dyeing speed can be significantly shortened. By evaporating the solvent from the surface of the dried cherry, the natural pigment is water-insoluble or poorly soluble and is incorporated into the cherry's epidermal tissue, so it is packed in a container with syrup and sterilized. However, the present invention was completed by discovering that the elution of the pigment into the syrup was only to the extent that it did not cause a loss of commercial value.As a result, the dyeing of cherry peaches using natural coloring agents became possible. Therefore, it is of great benefit to the industry and the people who use it.
本発明を更に詳細に説明する。The present invention will be explained in more detail.
桜桃の染色に利用出来る天然色素は水不溶性及び水難溶
性であるという条件から、現在市場に出まわっているも
のでは、赤色ではコチニール色素とラッカイン酸であり
、黄色ではベーターカロチン及びビタミンＢ２酪酸エス
テル等が利用出来る。Since the natural pigments that can be used to dye cherry blossoms are water-insoluble or poorly soluble, the ones currently on the market are cochineal pigment and laccaic acid for red, and beta-carotene and vitamin B2 butyrate for yellow. is available.
又染色液中の溶剤の濃度は染色スピードに関与し天然着
色料の濃度が一定であれば溶剤のウェートが高ければ高
い程、染着のスピードが早まケ、溶剤の濃度が一定であ
れば、天然色素の含有量が多ければ多い程、染着スピー
ドが早まる。Also, the concentration of the solvent in the dyeing solution is related to the dyeing speed; if the concentration of the natural coloring agent is constant, the higher the weight of the solvent, the faster the dyeing speed. The higher the content of natural pigments, the faster the dyeing speed.
又染着スピードは染液の温度との関連も大で、染液の温
度が高い程染着スピードが大であるが、染液の温度が高
い程溶剤の蒸散がおこるので染色温度は摂氏３０度〜４
０度が適当である。The dyeing speed is also closely related to the temperature of the dye liquor; the higher the temperature of the dye liquor, the faster the dyeing speed. However, the higher the temperature of the dye liquor, the more the solvent evaporates, so the dyeing temperature should be set at 30 degrees Celsius. degree~4
0 degrees is appropriate.
通常の量産体制では染色に要する時間は３０〜４０分位
が限度であり、この点から染色液の溶剤の含有量は５０
重量パーセント位である必要がある。In a normal mass production system, the time required for dyeing is limited to about 30 to 40 minutes, and from this point on, the solvent content of the dye solution should be 50 minutes.
It needs to be in weight percent.
以下実験例を呈示する。An experimental example is presented below.
［実験１］
ラッカイン酸とコチニールを９９．５％エタノールに溶
解せしめ、エタノール濃度と水との比率をかえて染色液
の温度摂氏３５度で染色スピードを試験した。[Experiment 1] Laccaic acid and cochineal were dissolved in 99.5% ethanol, and the dyeing speed was tested at a dye solution temperature of 35 degrees Celsius by changing the ethanol concentration and water ratio.
［実験２］
エタノール９０部、水１０部の混合液にコチニール、ラ
ッカイン酸の添加量をかえて染色スピードを試験した。[Experiment 2] Dyeing speed was tested by changing the amounts of cochineal and laccaic acid added to a mixed solution of 90 parts of ethanol and 10 parts of water.
染色液の温度摂氏３５度。The temperature of the staining solution is 35 degrees Celsius.
［実９３］
ラッカイン酸とコチニールを用し１てプロピレングリコ
ールに溶解せしめ、エタノール濃度と水の比率をかえて
染色のスピードを試験した。染色液の温度摂氏３５度。[Example 93] Laccaic acid and cochineal were dissolved in propylene glycol, and the dyeing speed was tested by changing the ethanol concentration and water ratio. The temperature of the staining solution is 35 degrees Celsius.
［実験４］
１０ピレングリコール９０部、水１０部の混合液にコチ
ニール、ラッカイン酸の添加量をかえて染色スピードを
試験した。染色液の温度摂氏３５度。[Experiment 4] Dyeing speed was tested by changing the amounts of cochineal and laccaic acid added to a mixed solution of 90 parts of pyrene glycol and 10 parts of water. The temperature of the staining solution is 35 degrees Celsius.
［実施例］
ラッカイン＃０．５ｇを９９．５％エタノール９０ｃｃ
に溶解し、これに水１０ｃｃを加え５００ｃｃのビーカ
ーに入れ、温湯に入れ染色液の温度を摂氏３５度士摂氏
２度に保った。これに生の桜桃５０ｇを入れ、−分間染
色したのち染色液から取り出し目カゴに入れ室内に放置
しエタノールを蒸散させた別に砂糖２０％含有の液糖（
Ｂｘ７０）を２００ｇ、クエン酸ナトリウム０．５ｇ、
クエン酸２．０ｇを水１リットルに溶解し、シロップを
作った。[Example] 0.5g of Luccain #90cc of 99.5% ethanol
10 cc of water was added thereto, placed in a 500 cc beaker, and placed in hot water to maintain the temperature of the dye solution at 35 to 2 degrees Celsius. Add 50g of fresh cherry peaches to this, dye for - minutes, then remove from the dyeing solution, put in a eye basket, and leave indoors to evaporate the ethanol.Additionally, liquid sugar containing 20% sugar (
Bx70) 200g, sodium citrate 0.5g,
A syrup was prepared by dissolving 2.0 g of citric acid in 1 liter of water.
容Ｍ ２００ ｃ ｃのガラスビンに染色したチェリー
を１００ｇ、シロップを１００ｇ入れフタを巻締し水に
入れ、摂氏８５度で１５分間殺菌し、天然の赤色の美し
い桜桃のビン詰を得た。100 g of dyed cherries and 100 g of syrup were placed in a glass bottle with a volume of M 200 cc, the lid was tightened, the bottle was placed in water, and the bottle was sterilized at 85 degrees Celsius for 15 minutes to obtain a bottle of beautiful natural red cherry peaches.
Claims (2)
しめたものに桜桃を浸漬せしめ、果肉の表皮に天然着色
料を吸着せしめた後、溶剤を蒸散、もしくは拡散せしめ
ることを特徴とする桜桃の着色法。(1) A cherry peach characterized by immersing the cherry in a solution of water-insoluble or poorly water-soluble natural coloring in a solvent, adsorbing the natural coloring to the skin of the fruit, and then evaporating or diffusing the solvent. coloring method.
量パーセント以上である、特許請求範囲第一項記載の桜
桃の着色法。(2) The method for coloring cherry peaches according to claim 1, wherein the content of the solvent in the dyeing solution for coloring cherry peaches is 50% by weight or more.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63178849A JPH0227960A (en) | 1988-07-17 | 1988-07-17 | Method for coloring cherry |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63178849A JPH0227960A (en) | 1988-07-17 | 1988-07-17 | Method for coloring cherry |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0227960A true JPH0227960A (en) | 1990-01-30 |
Family
ID=16055749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63178849A Pending JPH0227960A (en) | 1988-07-17 | 1988-07-17 | Method for coloring cherry |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0227960A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0536878A2 (en) * | 1991-08-23 | 1993-04-14 | Del Monte Corporation | Method for coloring fruits and vegetables |
-
1988
- 1988-07-17 JP JP63178849A patent/JPH0227960A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0536878A2 (en) * | 1991-08-23 | 1993-04-14 | Del Monte Corporation | Method for coloring fruits and vegetables |
| EP0536878A3 (en) * | 1991-08-23 | 1993-05-05 | Del Monte Corporation | Method for coloring fruits and vegetables |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Bennet-Clark et al. | Water relations of plant cells. III. The respiration of plasmolysed tissues | |
| Kearsley et al. | The stability and use of natural colours in foods: Anthocyanin, β‐carotene and riboflavin | |
| JPH0397761A (en) | Curcumine composite formed on water-dispersible base material | |
| US4078092A (en) | Apple juice compositions and milk-apple juice drink containing such compositions | |
| US4664925A (en) | Dyed eggs | |
| US4115595A (en) | Process for coloring maraschino cherries with natural colors | |
| US5164212A (en) | Method for coloring fruits and vegetables with anthraquinones and product | |
| US20100216895A1 (en) | Food grade colouring agent | |
| JPH0499467A (en) | Strawberry-dyeing agent and dyeing of strawverry using the same | |
| JPH0227960A (en) | Method for coloring cherry | |
| US4853240A (en) | Method for dyeing eggs using a water soluble dyeing composition in a shaped container | |
| US4156023A (en) | Method for coloring cherries | |
| JPH0246266A (en) | Coloring of cherry bob | |
| US5620726A (en) | Process for coloring olives | |
| HU189021B (en) | Process for colouring of fructs | |
| US1927123A (en) | Process of treating crustaceans to prevent coloration therein | |
| JPS61282032A (en) | Method for preventing discoloration of red cabbage pigment | |
| JPS62232330A (en) | Edible dried plant and food or cosmetic utilizing said edible dried plant | |
| JPS59132869A (en) | Artificial coloration of fruit | |
| US5009940A (en) | Cup for dyeing eggs | |
| US3425841A (en) | Pineapple-grapefruit fruit juice blend | |
| DK148615B (en) | PROCEDURE FOR EXTENDING FROM ERYTROSIN TO PREPARE A WATER SOLUBLE AND ACID STABLE COLOR | |
| US2199201A (en) | Soluble egg dye | |
| JPH0870795A (en) | Coloring of nata de coco | |
| JP3479153B2 (en) | How to improve cherry |