JPH02291242A - Cherry dyeing agent and method for dyeing cherry - Google Patents

Abstract

PURPOSE:To provide a cherry dyeing agent capable of simply and efficiently dyeing the cherry into natural fruit-like red without lack of uniformity by mixing lac lake with alum, L-ascorbic acid (salt) and a specific acid (salt) at a prescribed ratio. CONSTITUTION:(A) Lac lake is mixed with (B) alum, (C) L-ascorbic acid (salt) and (D) an acid selected from phosphoric acid, tartaric acid, citric acid and malic acid or (and) salt thereof at a weight ratio of component A:component B:component C:component D of 1:0.8 to 6:1 to 10:3 to 23.3 to provide the cherry dyeing agent. Furthermore, the cherry dyeing agent can be also produced by mixing the component A with the components B, C and D at a weight ratio of component A:component B:component C:component D of 1:0.8 to 3.6:1 to 6:3 to 14 using lac lake and cochineal dye together as the component A. The cherry can be dyed into red by diluting the cherry dyeing agent with water and charging the diluted agent solution into a vessel together with cherry, deaerating the solution and sealing and heating the vessel.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to cherry peaches, which are used to make red-flavored cherries, which are widely used in confectionery such as cakes, additives to jelly, etc. The present invention relates to a staining agent, a staining solution, and a dyeing method using the staining solution.

[Conventional technology]

Traditionally, cherry peaches have been dyed red using dyes. For example, Japanese Unexamined Patent Publication No. 53-62856 discloses a technique for coloring cherry peaches to a color similar to that of natural cherry peaches using a natural coloring agent. Specifically, it is a mixed system of boiled or steamed cherry cherries with carminic acid and/or rough inic acid as a coloring agent, and aluminum salt, an organic acid and/or a salt thereof as a coloring aid, and the pH thereof is 4 to 4. 7, maintain its pH, and then immerse it in an acid or a mixed aqueous solution of an acid and a calcium salt and/or aluminum salt. This is a unique method for manufacturing lefed cherries.

However, this method requires that the cherries be boiled or steamed in advance, and also requires two soaking tanks, making the process complicated. The actual immersion process takes a long time (
2 to 3 days), resulting in poor production efficiency. Furthermore, since the cherry peaches are excessively heated by boiling, steaming, or other heat treatments, there is a problem that the cherry tissue becomes soft and the flavor deteriorates.

On the other hand, on pages 291 to 294 of Lecture ``Canned Food Production'' published by the Japan Canned Food Association on September 1, 1964, there is a paper that uses artificial dyes in a bucket or tank and adjusts the pH to 4 with an organic acid. ．．
After dyeing the cherry peaches by soaking them in a dyeing solution adjusted to 5.
A method for producing pickled cherry shirasop is disclosed, in which the can is thoroughly washed with water, then injected with shirasobu, placed in a can, deaerated, sealed, and sterilized.

However, in this method, even the stem of the cherry tree is colored, and the color of the fruit is far from that of natural fruits, resulting in low commercial value. In addition, multi-stage soaking and washing are required, which is a complicated process, and there is a problem in that the flavor of the cherry blossoms deteriorates.

[Problem to be solved by the invention]

An object of the present invention is to provide a cherry peach staining agent and a staining solution that can dye cherry peaches unevenly and in a natural fruit-like red color. Another object of the present invention is to provide a dyeing method that can efficiently dye cherry peaches using the dyeing solution in a simple process without performing multi-stage dipping treatments.

[Means to solve the problem]

The present invention proposes that the above problems can be efficiently solved by using a specific amount of one or two specific red pigments, alum, ascorbic acid and/or its salt, and a specific acid and/or its salt. This was done based on knowledge.

That is, the present invention provides at least one selected from the group consisting of (a-1) lac pigment, (bl alum, (cI L-ascorbic acid and/or its salts, and (d) phosphoric acid, tartaric acid, citric acid, and malic acid). One type of acid and/or its salt as component (a-1): component (b): component (c): component (
d)=1:0. 8~s. o:i. o~to. o
:3 to 23.3 (weight ratio), (a-2) cochineal dye and lac dye, (b) alum, (c) L-ascorbic acid and/or its (d) at least one acid selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and/or its salt as component (a-2); component (b): component (
c): Component (d) = 1: 0. 8-3, 5:1.
0-6. Provided is a dyeing agent for cherry blossoms characterized by containing O:3 to 14 (weight ratio).

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

The cherry dyeing agent of the present invention comprises components (a-1) to (dl or (
It may be a simple mixture of a-2) to (d+) or it may be formulated by any method.

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

Negative 1I■L If the absorbance to be measured is 0. Weigh this product precisely so that it is in the range of 2 to 0.7. Add IN hydrochloric acid to 100n
+j! Bind, centrifuge if necessary, take 1 ml, and dilute to 0. Add IN hydrochloric acid to make up to 100 m6 and use it as a test solution. 0. With IN hydrochloric acid as a control, the length of the liquid layer l c
The absorbance A of the test solution at the maximum absorption wavelength around 495 nm is measured at m, and the color value is determined by the following formula.

In addition, as a lac pigment, in the above color value measurement method,
0. Instead of adding IN hydrochloric acid to 100 m#, 0.
A material having a color value of 1490 to 1570 determined from the color value measurement method and the above formula is preferably used, except that it was dissolved in 20 ml of 1 N NazCOz, and water was added to bind it at 100 m/m.

In the present invention, a lac dye can be used alone, or a cochineal dye and a lac dye can be used in combination, but the latter is preferable because it causes less uneven dyeing. When cochineal dye and lac dye are used together, the weight ratio of cochineal dye/lac dye is 1/0.16.
~1/1.33 preferably 1/0.33~1/1 particularly preferably 1/0.16~l/0.64, color value ratio 1/0
．． 5-1/4 preferably 1/0. It may be used in a range of 5 to 1/3, particularly preferably 1/0.5 to 1/2.

The alum of component (b) is potassium alum,
Ammonium alum, roasted alum, etc. can be used. The reason why alum is used in the present invention is to give the cherry a suitable red color, and if alum is not used,
The cherry blossoms turn vermilion, which is undesirable.

Ingredients (cl L-ascorbic acid and/or its salts are:
It has the effect of making cherry blossoms bright red in color, and various salts such as Na salt and K salt can be used as L-ascorbate, but it is preferable to use Na salt.

As the component (dl), the above-mentioned specific acid and/or its salt is used. As the salt, various salts such as Na salt and K salt can be used here.

The component (dl) is used to improve the dyeability of the dye to the cherry and to give the cherry a suitable red color.

In the dyeing agent of the present invention, the above component (a-1)/(b
The weight ratio of l/(c)/(d) is 1:0.8 to 6. O
l. O~10.0:3~23.3, preferably 1/
0. 8-2. 3/1. 8-8. 7/7
With a ratio of ~21.7, the above (a-2) / (b) / (
c) / (d) 1 / 0. 8-3. 6 /
1. 0-6. 0/3-14, preferably 1/
0. 8-1. 4/1. 8~5.2/7~1
Use in 3.

Various components can be added to the dyeing agent as desired. For example, glucono-delta-lactone (hereinafter referred to as
G. D. (abbreviated as L) can be added. In addition, a calcium ion-releasing compound such as a calcium salt can be added to prevent the addition of cherry peaches during heating to maintain excessive hardness and to effectively maintain the red color after dyeing. Furthermore, sugar, flavor, etc. can be used in appropriate amounts depending on the desired cherry flavor.

The cherry staining solution of the present invention can be prepared by, for example, adding the above staining agent to 125% of water.
Diluted 0 to 2000 times, component (a-1) or component (a-2) to 0.03 to 0.08% by weight (hereinafter abbreviated as %), component ('b) to 0.08% by weight. 0 6 4~0.
18%, component (c) 0.08-0.3% and component (d
+ from 0.24 to 0. It is prepared by heating the aqueous solution containing 7% at an appropriate temperature. Also, use 1 piece of sweet potato instead of water! Solutions etc. can also be used. Here, the cochineal dye of component (a-1) was added to 0. 0 2 5-0.075%, lac dye 0.015-0. The content is preferably 0.38%. In addition, especially as the component (di, trisodium phosphate is 0.1 2 2 to 0. 1 8
2%, L monotartaric acid or its salt 0. 0 8 7~
0. 2 4 0% and/or citric acid or its salt 0. 0 9 5~0. The content is preferably 155%.

Furthermore, G. D. L can be contained in an amount of O to 0.476%, and a Ca ion-releasing compound can be contained in an amount of 0 to 0.012% as Ca.

The cherry blossom staining agent and staining solution of the present invention are effective for dyeing various cherry blossoms, especially fresh cherry blossoms, but are effective for dyeing so-called light sweet cherries such as Naboleon, Sato Nishiki, Corazon de Paloma, and Reni Ko Royal Anne. It can be suitably used for dyeing. In addition, it can be applied to raw cherry peaches, regardless of whether they are stalked or not, and can be carried out as pretreatment of raw materials by sorting and washing with water, if necessary.

Cherry peaches can be dyed by any method using the dyeing solution described above, but it is preferable to put cherry peaches together with the dyeing solution in a container, seal the container after degassing, and then dye by heating. That is,
According to this method, there is no need to pre-immerse the cherry peaches in the dyeing liquid as in the conventional method, and the cherry peaches and the dyeing liquid can be directly filled into the container, improving production efficiency and
This is because it is also excellent in terms of filling operability. It should be noted that it is not preferable to perform soaking treatment separately or in a container because it may cause cracks in the cherries.Therefore, it is better to perform deaeration treatment as soon as possible after filling the container. desirable.

Cherry peaches: Regarding the filling amount of the dyeing solution, it is best that the cherry peaches are fully immersed in the dyeing solution, and the weight ratio is 1:0.59 to 0.59. 8
The degree is exemplified.

The above staining solution has a pH of 3 to 3 when heated as described below.
5, particularly preferably 3.6 to 4.2. If the pl1 of the dye solution after heating is below the above range, dyeing may be possible, but the color will fade (become grayish red) during storage, while if it exceeds the above range, the bactericidal effect will tend to decrease. It is in.

In addition, the pH of the dyeing solution before heat sterilization varies depending on the acidity of the cherry, and if the pH after heat sterilization is adjusted appropriately so that it is within the above range, it is good. The pH of is generally within the above range.

In addition, when putting the above-mentioned staining solution into a container, the above-mentioned components (a-1), (b1.(c), (di) or component (
a-2), (b1.(c), (d) may be mixed in advance to make a staining solution, or one of the above components may be 2.
Seeds or more can be placed separately, but in the latter case, component (a-1) lac color or component (a2) cochineal color and lac color and component (b) alum can be placed separately in a container. Practically preferred. In other words, as mentioned above, the dyeing solution is prepared by mixing the above components and then heating them to 90°C. The dye and the alum of component (b) will be heated to form a tintable dye lake, which has a pF of 13 to 5, particularly pl{3.6 to 4.
In the range 2, precipitation is likely to occur, and if the dyeing solution in which a dye lake has been formed is allowed to stay in a stock tank for a long time, a large amount of precipitate will be formed, and this may adhere to the cherry peaches and may not be able to properly dye the cherries. It is from. The above component (a
- These problems can be solved by placing 1) or (a-2) and component (b) separately in containers.

The container used in the above method can be a can, a synthetic resin pouch, a bottle, etc. as long as it has heat resistance, water resistance, and sealability. Incidentally, tin cans, inner-coated cans, tin-free steel cans, and the like can be used, but it is preferable to use inner-coated cans or tin-free steel cans because they have less stainability and discoloration during storage.

In the above method, the dye solution and cherry peaches are placed in a container and then degassed. This is to prevent oxidative browning of the cherry peaches during heating and storage due to residual air inside the container (including inside the fruit). be.

Deaeration methods include displacement deaeration methods such as gas injection and steam injection, vacuum deaeration methods, and heating deaeration methods (container capacity is approximately 3 liters).
V or more, deaeration treatment can be performed particularly effectively). Here, the heating insufflation method is preferably carried out at 90 to 100° C. for 7 to 30 minutes. That is, if the treatment is performed at a temperature and time that do not meet these conditions, sufficient deaeration will not be achieved, while if the treatment exceeds these conditions, uneven heating is likely to occur due to heating in a stationary state.

In addition, when using the same heating method, G. D. When using L, G. D. It is preferable to add L after heating and deaeration because the above-mentioned effect of addition can be more effectively exhibited.

In the above method, the container is sealed after degassing and then heated. At this time, when the deaeration is performed by a heating deaeration method, the heating conditions are preferably 85 to 99°C for 15 to 60 minutes. If this condition is not met, dyeing will not be carried out sufficiently, and if heated beyond this condition, the flavor of the cherry will deteriorate due to overheating, and the tissue will become soft.

On the other hand, when deaeration is performed by a method other than the thermal deaeration method, the heating conditions are preferably 80 to 95°C for 20 to 120 minutes.

Specifically, it takes about 60 to 120 minutes at 80°C, and about 20 to 60 minutes at 95°C.

〔Effect of the invention〕

According to the present invention, there are provided a dyeing agent, a dyeing solution, and a dyeing method that can evenly dye cherry peaches in a natural fruit-like red color. Therefore, according to the present invention, cherry peaches can be dyed efficiently in a simple process without requiring multi-stage dipping treatments. Further, according to the present invention, dyed cherry peaches can be obtained in which the cherry tissue is hardened without softening and has a suitable cherry flavor.

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

〔Example〕

Example 1 Cherry peach 1 0. 6 kg of dye solution 8 with the formulation shown in Table 1
．． After filling into the tin free steam can with 4 kg, 9
Heat deaeration was performed at 0°C for 25 minutes, and G. D, L 27.
After adding 7 g, the container was sealed and heated at 90° C. for 20 minutes to complete the dyeing process.

In addition, the numerical values in Table 1 indicate percentages, and the values in Table 1 are expressed as percentages. The solution is the remainder (the amount that makes the total 100%).

Table 1 Cherry peaches dyed with the dye solution of positive 1, which is a product of the present invention, were dyed in a vivid bright red color, showing the natural red color.

Table-2 Example 3 Cherry peach 1 0. 6 kg, 0.03% by weight of lac pigment
In addition, cherry peaches dyed with the invention product No. 2 were also dyed bright red.

On the other hand, cherry peaches dyed with the Kan 3 dyeing solution as a comparative example had the disadvantage that the dyeing became lighter and the cherries were dyed vermilion. As a comparative example, cherry peaches dyed with the Nll4 staining solution were dyed dark red and had the problem of browning during storage. In addition, the cherry peaches dyed with the dyeing solution of No. 5, which is a comparative example, exhibited a dull vermilion color and the dyeing was also light.

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

Alum 0.12tit%, L-ascorbic acid Na
O. 95% by weight, 3Na citric acid 0.12% by weight, 3Na phosphate 0.15% by weight, Na L-monotartrate 0.12% by weight, CaO lactic acid. 0.03% by weight, flavor 0.20i% by weight, remainder of Potato #a solution (Brix degree 30) (total is 100%)
8. Dyeing liquid with a composition of % by weight). After filling a can with 4 kg of inner surface coating, heat deaeration was performed at 90°C for 25 minutes. After adding 7 g of D Ru 27, seal it for 90 minutes.
The dyeing process was completed by heating at ℃ for 20 minutes.

This dyeing process yielded cherry peaches with a good color tone.

Claims (9)

[Claims] (1) (a-1) Lac pigment (b) Alum; (c) L-ascorbic acid and/or its salt; (d) At least one member selected from the group consisting of phosphoric acid, tartaric acid, citric acid, and malic acid. The acid and/or its salt as a component (a-
1): component (b): component (c): component (d) = 1:0.
A dyeing agent for cherry blossoms characterized by containing the dye in a weight ratio of 8 to 6.0:1.0 to 10.0:3 to 23.3. (2) (a-2) Cochineal dye and lac dye (b)
Alum (c) L-ascorbic acid and/or its salt (d) At least one acid and/or its salt selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid as a component (a-
2): component (b): component (c): component (d) = 1:0.
8-3.6:1.0-6.0:3-14 (weight ratio), a dyeing agent for cherry blossoms. (3) (a-1) Lac dye 0.03-0.08% by weight
(b) Alum 0.064-0.18% by weight, (c)
L-ascorbic acid and/or its salt 0.08-0.3
Weight% (d) At least one acid selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and/or its salt 0
．． A dyeing solution for dyeing cherry blossoms, characterized by containing 24 to 0.7% by weight. (4) (a-2) Cochineal dye and lac dye 0.0
3-0.08% by weight (b) 0.064-0.18% by weight of alum, (c)
L-ascorbic acid and/or its salt 0.08-0.3
Weight% (d) At least one acid selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and/or its salt 0
．． A dyeing solution for dyeing cherry blossoms, characterized by containing 24 to 0.7% by weight. (5) (a-2) Cochineal dye and lac dye 0.0
5-0.08% by weight (b) 0.064-0.18% by weight of alum, (c)
L-ascorbic acid and/or its salt 0.08-0.3
Weight% (d) At least one acid selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and/or its salt 0
．． A dyeing solution for dyeing cherry blossoms, characterized by containing 24 to 0.7% by weight. (6) Cherry peaches are filled in a container together with the cherry dyeing solution according to claim (3), (4) or (5), and after the container is deaerated, the container is sealed and then heated. dyeing method. (7) The method for dyeing cherry peaches according to claim (6), wherein the heat treatment is carried out at 80 to 95°C for 20 to 120 minutes. (8) Claim (6) characterized in that deaeration is performed by heating.
) method of dyeing cherry peaches. (9) After filling the cherry with the cherry dyeing liquid according to claim (3), (4) or (5) into a container, heat it at 80 to 100°C for 8 to 30 minutes and degas it. After sealing the container, 85
A method for dyeing cherry peaches, characterized by heating at ~99°C for 15 to 60 minutes.