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

Cherry dyeing agent and method for dyeing cherry

Info

Publication number
JPH02291242A
JPH02291242A JP2033353A JP3335390A JPH02291242A JP H02291242 A JPH02291242 A JP H02291242A JP 2033353 A JP2033353 A JP 2033353A JP 3335390 A JP3335390 A JP 3335390A JP H02291242 A JPH02291242 A JP H02291242A
Authority
JP
Japan
Prior art keywords
cherry
acid
dyeing
component
salt
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
Application number
JP2033353A
Other languages
Japanese (ja)
Other versions
JP2711408B2 (en
Inventor
Munehisa Miyao
宗央 宮尾
Yoshio Sawada
芳夫 沢田
Tetsuya Sago
佐合 徹也
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
House Foods Corp
Sanyo Kanzume Co Ltd
Original Assignee
Sanyo Kanzume Co Ltd
House Food Industrial Co Ltd
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Filing date
Publication date
Application filed by Sanyo Kanzume Co Ltd, House Food Industrial Co Ltd filed Critical Sanyo Kanzume Co Ltd
Priority to JP2033353A priority Critical patent/JP2711408B2/en
Publication of JPH02291242A publication Critical patent/JPH02291242A/en
Application granted granted Critical
Publication of JP2711408B2 publication Critical patent/JP2711408B2/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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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

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、ケーキ等の菓子、ゼリーへの添加物等に幅広
く使用される赤味付けされた桜桃(チェリー)をつくる
ために使用される桜桃染色剤、染色液及び該染色液を用
いた染色方法に関するものである。
[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.

〔従来の技術〕[Conventional technology]

桜桃を染料を用いて赤色に染色することが従来から行わ
れている。例えば、特開昭5 3 −62856号公報
には、天然着色料を用いて桜桃を天然の桜桃に近い色に
着色する技術が開示されている。具体的には、煮熟又は
蒸煮した桜桃を着色料たるカルミン酸及び又はラフ力イ
ン酸と、着色助剤たるアルミニウム塩、有機酸及び又は
その塩との混合系であってそのpHが4〜7のものに浸
漬し、そのpHを保ち、更に酸又は酸とカルシウム塩及
び又はアルミニウム塩との混合水溶液に浸漬することを
.特徴とするレフドチェリー製造の方法である。
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.

しかしながら、この方法では、桜桃を予め煮熟又は蒸煮
しておくことが要されると共に、2つの浸漬処理槽が必
要で、工程上煩雑である。実際の浸漬処理には長時間(
2〜3日)を要し、生産効率が悪い。また、桜桃が煮熟
又は蒸煮、さらには他の加熱処理等で過度に加熱される
ため、桜桃組織が軟化すると共に、風味の劣化が生じる
という問題がある。
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.

一方、昭和44年9月1日に(社)日本缶詰協会から刊
行された「缶詰製造」講義■の第291〜294頁には
、桶又はタンク内で人工色素を用い有機酸でpHを4.
5に調整した染色液に桜桃を浸漬して染色後、急冷し、
ついで十分水洗した後、シラソブを注入し、缶に入れて
脱気、密封し、殺菌を施す桜桃シラソプ漬の製造方法が
開示されている。
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.

しかしながら、この方法では桜桃の果柄部分迄着色され
てしまうと共に、果実部の色彩も天然果実とは程遠いも
のであり、商品価値が低い。また、多段浸漬処理及び水
洗処理が必要であり、工程上煩雑であると共に、桜桃の
風味劣化が起こるという問題がある。
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.

〔発明が解決しようとする課題〕[Problem to be solved by the invention]

本発明は、桜桃をむらな《、かつ天然果実様の赤色に染
色することができる桜桃染色剤及び染色液を提供するこ
とを目的とする。また、本発明は該染色液を用いて多段
浸漬処理を施すことなく、節単な工程でしかも効率よく
桜桃を染色できる染色方法を提供することを目的とする
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.

〔課題を解決するための手段〕[Means to solve the problem]

本発明は、特定の1種又は2種の赤色色素、ミョウバン
、し−アスコルビン酸及び/又はその塩、特定の酸及び
/又はその塩とを特定量用いると上記課題を効率よく解
決できるとの知見に基づいてなされたのである。
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.

すなわち、本発明は、(a−1)ラック色素、(blミ
ョウバン、(cI L−アスコルビン酸及び/又はその
塩、(d)リン酸、酒石酸、クエン酸及びリンゴ酸から
なる群から選ばれる少なくとも1種の酸及び/又はその
塩を成分(a−1):成分(b):成分(c):成分(
d)= 1 : 0. 8〜s.o:i.o〜to.o
:3〜23.3(重量比)で含有することを特徴とする
桜桃用染色剤及び(a−2)コチニール色素及びラック
色素、(b)ミョウバン、(c)L−アスコルビン酸及
び/又はその塩、(d)リン酸、酒石酸、クエン酸及び
リンゴ酸からなる群から選ばれる少なくとも1種の酸及
び/又はその塩を成分(a−2);成分(b):成分(
c):成分(d)= 1 : 0. 8〜3,5:1.
0〜6.O:3〜14(重量比)で含有することを特徴
とする桜桃用染色剤を提供する。
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).

本発明は、また、上記成分(a−1)〜(d+又は(a
−2)〜(d)を含有する桜桃染色液及び該染色液を用
いた染色方法をも提供する。
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.

本発明の桜桃染色剤は、成分(a−1)〜(dl又は(
a−2)〜(d+の単なる混合物でも、また任意の方法
で製剤化したものでもよい。
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.

本発明では、成分(a−1)及び(a−2)に規定する
ように、ラック色素を単独で使用するか、コチニール色
素とラック色素を使用する。ここでコチニール色素とし
ては、以下に示す色価測定法で、色価480〜500の
ものが好適に使用される。
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.

負1I■L仇 測定する吸光度が0. 2〜0.7の範囲になるように
、本品を精密にはかり、0.IN塩酸を加えて100n
+j!とじ、必要があれば遠心分離し、その1 mlを
とり、0.IN塩酸を加えて100m6とし、試験溶液
とする。0.IN塩酸を対照として、液層の長さl c
mで波長495nm付近の極大吸収波長における試験溶
液の吸光度Aを測定し、次式によって色価を求める。
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.

また、ラック色素としては、上記色価測定法において、
0.IN塩酸を加えて100m#とする代りに、0. 
1 N NazCOz 2 0 mlで溶解し、水を加
えて100m/とじた以外は、該色価測定法及び上記式
から求めた色価1490〜1570のものが好適に使用
される。
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.

本発明では、ラック色素を単独で使用することもできる
し、或いはコチニール色素とラック色素とを併用するこ
ともできるが、後者の方が染色むらがより少ない点で好
ましい。コチニール色素とラック色素とを併用する場合
、コチニール色素/ラック色素を重量比で1/0.16
〜1/1.33好ましくは1/0.33〜1/1特に好
ましくは1/0.16〜l/0.64、色価比で1/0
.5〜1/4好ましくは1 / 0. 5〜1/3特に
好ましくはl/0.5〜1/2の範囲で使用するがよい
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.

成分(b)のミョウバンとしてはカリウムミョウハン、
アンモニウムミョウバン、焼ミョウハン等を使用できる
。本発明でミョウバンを使用するのは、桜桃の色調を好
適な赤色にするためであり、ミョウバンを用いないと、
桜桃が朱色に染まり好ましくない。
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.

成分(clのL−アスコルビン酸及び/又はその塩は、
桜桃の色を鮮やかな赤色にするに効果を有し、L−アス
コルビン酸塩としては、Na塩、K塩等種々の塩を使用
できるが、Na塩を用いるのが好ましい。
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.

成分(dlとしては、上記特定の酸及び/又はその塩を
使用する。ここで塩としては、Na塩、K塩等種々の塩
を使用可能である。
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.

成分(dlは、色素の桜桃への染着性を向上させ、また
桜桃の色調を好適な赤色にするために使用される。
The component (dl) is used to improve the dyeability of the dye to the cherry and to give the cherry a suitable red color.

本発明の染色剤では上記成分(a − 1 ) /(b
l/(c) / (d)を重量比で1:0.8〜6.O
l.O〜10.0:3〜23.3、好ましくは1 / 
0. 8〜2. 3 / 1. 8〜8. 7 / 7
〜21.7の割合で、上記(a−2)/(b) / (
c) / (d)を1 / 0. 8〜3. 6 / 
1. 0〜6. 0 / 3〜14、好ましくは1 /
 0. 8〜1. 4 / 1. 8〜5.2/7〜1
3で使用する。
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.

上記染色剤には、所望により種々の成分を添加すること
ができる。例えば、加熱時のp8低下を緩慢なものとし
比較的高いptt下での染色を可能とし、桜桃を好適な
赤色に染色するためにグルコノデルタラクトン(以下、
G.D.Lと略称する)を添加できる。また、桜桃の加
熱時に於ける添加を防止し過度な硬さを保持すると共に
、染色後の赤色を有効に維持するためにカルシウム塩等
のカルシウムイオン放出性化合物を加えることができる
。さらに、糖、フレーバー等を所望する桜桃の風味に応
して適量使用可能である。
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.

本発明の桜桃染色液は、例えば上記染色剤を水で125
0〜2000倍に希釈し、成分(a − 1)又は成分
(a − 2)を0.03〜0.08重量%(以下%と
略称する。)、成分(′b)を0. 0 6 4〜0.
18%、成分(c)を0.08〜0.3%及び成分(d
+を0.24〜0. 7%含有する水溶液とし該水溶液
を適温加熱することによって調製される。尚、水の代り
に蔗1!溶液等も使用できる。ここで成分(a−1)の
コチニール染料を0. 0 2 5〜0.075%、ラ
ック染料を0.015〜0. 0 3 8%含有するよ
うにするのがよい。また、特に成分(diとしては、リ
ン酸3ナトリウムを0. 1 2 2〜0. 1 8 
2%、L一酒石酸若しくはその塩を0. 0 8 7〜
0. 2 4 0%及び/又はクエン酸若しくはその塩
を0. 0 9 5〜0. 1 5 5%含有するのが
よい。
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%.

さらに、G.D.LをO〜0.476%、Caイオン放
出化合物をCaとして0〜0.012%までの量で含有
させることができる。
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.

本発明の桜桃染色剤及び染色液は種々の桜桃、特に生の
桜桃の染色に対して有効であるが、ナボレオン、佐藤錦
、コラソン・デ・パロマ、レーニ工・ロイヤルアン等の
所謂ライトスイートチェリーの染色に好適に使用できる
。また、原料桜桃の梗付、梗無しに拘らず、適用可能で
あり、原料前処理としても必要に応じ、選別、水洗をす
る程度で実施可能である。
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.

上記染色液を用いて、任意の方法で桜桃を染色できるが
、桜桃を該染色液とともに、容器に入れ、脱気後容器を
密封し、次いで加熱して染色するのがよい。すなわち、
この方法によれば、従来法のように、桜桃を染色液に予
め浸漬しておくことは必要なく、桜桃と染色液をそのま
ま容器内に充填することが可能であり、生産効率上又、
充填操作性の上でも優れているからである。尚、別途あ
るいは容器内で浸漬処理を実施することは、むしろ桜桃
にヒビ割れを生じさせる点で好ましいことではなく、従
って容器内充填後可及的時間をおかずに脱気処理を実施
するのが望ましい。
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.

桜桃:染色液の充填量に関しては、桜桃が染色液中に充
分に浸る程度がよく、重量比で1:0.59〜0. 8
程度が例示される。
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.

上記染色液は、後述する加熱を行った場合にpHが3〜
5、特に3.6〜4.2に低下するものが好ましい。加
熱後の染色液のpl1が上記範囲を下回る場合には、染
色はできるものの保存中の退色(灰色がかった赤色にな
る)が生じ、一方上記範囲を上回る場合には、殺菌効果
が低下する傾向にある。
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.

尚、加熱殺菌前の染色液のpHは、桜桃の酸度により異
なるものであり、加熱殺菌後のpHが前述の範囲になる
ように適宜調整すれば良L   pH4〜9の範囲であ
れば加熱後のpHは概ね上記範囲に入る。
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.

また、上記染色液を容器に入れるに際しては、前記した
成分(a−1)、(b1.(c)、(di或いは成分(
a−2)、(b1.(c)、(d)を予め混合し染色液
としたものを入れても良いし、上記各成分の1種スは2
種以上を別々に入れることもできるが、後者の場合、成
分(a−1)のラック色素又は成分(a2)のコチニー
ル色素及びラック色素と成分(b)のミョウハンと別々
に容器に入れることが実用上好ましい。つまり、前述し
たように染色液は上記各成分を混合後、90℃に加熱す
ることにより調製されるので、上記成分(a−1)のラ
ック色素又は成分(a − 2)のコヂニール色素及び
ラック色素と成分(b)のミョウバンが加熱されること
になり、着色可能な色素レーキが形成され、この色素レ
ーキは前記したpF13〜5、特にpl{3.6〜4.
2の範囲では沈殿し易く、色素レーキが形成された染色
液を長時間ストソクタンク等で滞留させると多量の沈殿
物が形成され、これが桜桃に付着し桜桃を程良く染色す
ることができない虞があるからである。上記成分(a 
− 1)又は(a−2)と成分(b)とを別々に容器に
入れることにより、こうした問題点を解決することがで
きる。
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.

上記の方法で用いる容器は、缶、合成樹脂製バウチ、ビ
ン等、耐熱性、耐水性、密封性があれば使用可能である
。尚、スズ缶、内面塗装缶、ティンフリースチール缶な
どを使用できるが内面塗装缶又はティンフリースチール
缶を採用すると染色性及び保存中の退色が少ないので好
ましい。
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.

上記方法では、染色液と桜桃とを容器に入れた後脱気す
るが、それは、容器内(果実内をも含む)の残存空気に
よる加熱時、保存時の桜桃の酸化褐変を防止するためで
ある。
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.

脱気方法としては、ガス吹込み、蒸気吹込み等の置換脱
気方法、真空脱気法や加熱脱気法(容器の容量が約3l
V以上の場合、特に効果的に脱気処理し得る)があげら
れる。ここで、加熱説気法としては、90〜100℃で
7〜30分で行うのがよい。つまり、この条件に満たな
い温度、時間で処理すると脱気が十分行われず、一方こ
の条件を越えて処理すると静止状態での加熱のために加
熱むらが生じやすくなるからである。
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.

尚、同加熱股気法による場合にG. D. Lを使用す
る時には、G.D.Lを加熱脱気後に添加する方が前述
の添加効果をより有効に発揮し得るので好ましい。
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.

上記方法では脱気後容器を密封し、次いで加熱する。こ
の際、脱気を加熱脱気法で行った場合には、加熱条件を
85〜99゛Cで15〜60分とするのがよい。この条
件に満たないと染色が十分に行われず、この条件を越え
て加熱すると過加熱により桜桃の風味が劣化したり、組
織の軟化が生じるからである。
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.

一方、加熱脱気法以外の方法で脱気した場合には、加熱
条件を80〜95℃で20〜120分とするのがよい。
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.

具体的には、80℃で約60〜120分、95℃だと約
20〜60分である。
Specifically, it takes about 60 to 120 minutes at 80°C, and about 20 to 60 minutes at 95°C.

〔発明の効果〕〔Effect of the invention〕

本発明によれば、桜桃をムラなく、天然果実様の赤色に
染色することができる染色剤、染色液及び染色方法が提
供される。従って本発明によれば、多段浸漬処理を要す
ることなく、簡易な工程でしかも効率良く桜桃の染色が
可能である。又、本発明によれば、桜桃組織が軟化する
ことなく硬くひきしまっていると共に、好適な桜桃風味
を有する染色桜桃が得られる。
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.

次に実施例により本発明を説明する。Next, the present invention will be explained with reference to examples.

〔実施例〕〔Example〕

実施例1 桜桃1 0. 6 kgを表−1に示す配合の染色液8
.4kgと共にティンフリースチーム缶内に充填後、9
0℃で25分間加熱脱気を行ない、G.D,L 27.
7gを添加後然る後密封して90℃で20分間加熱して
染色処理を完了した。
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.

尚、表−1中の数値は%を示すものであり、蔗II!溶
液は残部(合計が100%となる量)である。
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%).

表−1 本発明品である陽1の染色液で染色された桜桃は、鮮や
かな明赤色に染まっており、天然色そのものの赤色を示
した。
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.

表−2 実施例3 桜桃1 0. 6 kgを、ラック色素0.03重量%
、ミまた、本発明品隘2で染色された桜桃も鮮やかな赤
色に染まっていた。
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.

これに対して、比較例である寛3の染色液で染色された
桜桃は、染色が薄くなりチェリーが朱色に染るという欠
点があった。比較例であるNll4の染色液で染色され
た桜桃は暗赤色に染まり、保存時に褐変が生じるという
問題があった。また比較例である隘5の染色液で染色さ
れた桜桃は《すんだ朱色を示し、染色も薄かった。
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.

実施例2 組成を表−2に示すものに代えた以外は実施例1と同様
にして桜桃を染色したところ、実施例1と同様の効果が
得られた。
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.

ョウバン0.12tit%、L−アスコルビン酸N a
O.95重量%、クエン酸3Na0.12重量%、リン
酸3Na0.15重量%、L一酒石酸Na0.12重量
%、乳酸CaO.03重量%、フレーバー0.20i量
%、蔗#a溶液(Brix度30)残部(合計が100
重量%となる量)の配合の染色液8. 4 kgと共に
内面塗装缶内に充填後、90℃で25分間加熱脱気を行
ない、G.Dル27;7gを添加後然る後密封して90
℃で20分間加熱して染色処理を完了した。
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.

この染色処理により良好な色調の桜桃が得られた。This dyeing process yielded cherry peaches with a good color tone.

Claims (9)

【特許請求の範囲】[Claims] (1)(a−1)ラック色素 (b)ミョウバン、 (c)L−アスコルビン酸及び/又はその塩(d)リン
酸、酒石酸、クエン酸及びリンゴ酸からなる群から選ば
れる少なくとも1種の酸及び/又はその塩を成分(a−
1):成分(b):成分(c):成分(d)=1:0.
8〜6.0:1.0〜10.0:3〜23.3(重量比
)で含有することを特徴とする桜桃用染色剤。
(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)コチニール色素及びラック色素(b)
ミョウバン (c)L−アスコルビン酸及び/又はその塩(d)リン
酸、酒石酸、クエン酸及びリンゴ酸からなる群から選ば
れる少なくとも1種の酸及び/又はその塩を成分(a−
2):成分(b):成分(c):成分(d)=1:0.
8〜3.6:1.0〜6.0:3〜14(重量比)で含
有することを特徴とする桜桃用染色剤。
(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)ラック色素0.03〜0.08重量%
(b)ミョウバン0.064〜0.18重量%、(c)
L−アスコルビン酸及び/又はその塩0.08〜0.3
重量% (d)リン酸、酒石酸、クエン酸及びリンゴ酸からなる
群から選ばれる少なくとも1種の酸及び/又はその塩0
.24〜0.7重量% を含有することを特徴とする桜桃染色用染色液。
(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)コチニール色素及びラック色素0.0
3〜0.08重量% (b)ミョウバン0.064〜0.18重量%、(c)
L−アスコルビン酸及び/又はその塩0.08〜0.3
重量% (d)リン酸、酒石酸、クエン酸及びリンゴ酸からなる
群から選ばれる少なくとも1種の酸及び/又はその塩0
.24〜0.7重量% を含有することを特徴とする桜桃染色用染色液。
(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)コチニール色素及びラック色素0.0
5〜0.08重量% (b)ミョウバン0.064〜0.18重量%、(c)
L−アスコルビン酸及び/又はその塩0.08〜0.3
重量% (d)リン酸、酒石酸、クエン酸及びリンゴ酸からなる
群から選ばれる少なくとも1種の酸及び/又はその塩0
.24〜0.7重量% を含有することを特徴とする桜桃染色用染色液。
(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)桜桃を請求項(3)、(4)又は(5)記載の桜
桃用染色液と共に容器に充填後、脱気し然る後該容器を
密封後、加熱することを特徴とする桜桃の染色方法。
(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)加熱処理を80〜95℃で20〜120分行うこ
とを特徴とする請求項(6)記載の桜桃の染色方法。
(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)加熱により脱気することを特徴とする請求項(6
)記載の桜桃の染色方法。
(8) Claim (6) characterized in that deaeration is performed by heating.
) method of dyeing cherry peaches.
(9)桜桃を請求項(3)、(4)又は(5)記載の桜
桃用染色液と共に、容器内に充填後、80〜100℃で
8〜30分加熱して脱気し然る後該容器を密封後、85
〜99℃で15〜60分加熱することを特徴とする桜桃
の染色方法。
(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.
JP2033353A 1989-02-14 1990-02-14 How to dye cherry Expired - Fee Related JP2711408B2 (en)

Priority Applications (1)

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Application Number Priority Date Filing Date Title
JP1-34565 1989-02-14
JP3456589 1989-02-14
JP2033353A JP2711408B2 (en) 1989-02-14 1990-02-14 How to dye cherry

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Cited By (2)

* Cited by examiner, † Cited by third party
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
US5370887A (en) * 1991-06-25 1994-12-06 House Foods Corporation Dyeing agent and dyeing solution

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5362856A (en) * 1976-11-13 1978-06-05 Shimizugen Shiyouten Kk Production of red cherry

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5362856A (en) * 1976-11-13 1978-06-05 Shimizugen Shiyouten Kk Production of red cherry

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5370887A (en) * 1991-06-25 1994-12-06 House Foods Corporation Dyeing agent and dyeing solution
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

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