JPH0231661A - Color fading inhibitor of food and inhibiting method to color fading - Google Patents

Abstract

PURPOSE:To obtain color fading inhibitor of food having excellent safety and more excellent effect in comparison with reducing agent conventionally used as color fading inhibitor by using kojic acid as active ingredient. CONSTITUTION:Kojic acid is used as essential ingredient and enhancing agent such as phosphoric acid, polyphosphoric, acid, citric acid or malic acid and/or reducing agent such as L-ascorbic acid is mixed, as necessary, to obtain a color fading inhibitor of food, then said inhibitor is subjected to contact with food, thus color fading of food is inhibited.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention relates to preventing discoloration of foods, and more particularly to a method for preventing discoloration of so-called biological pigments possessed by animals and plants, and a drug used therein. It is effective for food preservation and is widely used, especially in the field of fresh foods.

[Conventional technology/problems] The color of food is not only an indicator for consumers of the state of preservation of the food.

It is also one of the valuable factors that helps increase appetite. This is especially true for fresh foods. For example, this is particularly true for heme pigments in meat products and carotenoid pigments in red fish and vegetables, and in product distribution, it is a major factor that influences product value. For example, even if sliced beef is stored in the refrigerator, the iron in the heme pigment of myoglobin changes from divalent to trivalent, turning the color from red to brown. If you leave it in the refrigerator after that, the color will gradually fade over the course of an hour. This reduces the product value even though there is no change in the essence of the food.

Discoloration of foods is often caused by the oxidation effect of oxygen in the air.

Reducing agents such as ascorbic acid were often used. However, the effects of these methods are not necessarily satisfactory, and the development of more effective food fading inhibitors has been desired.

[Means for Solving the Problems] The present inventors have conducted intensive research to solve the above-mentioned problems and develop a new anti-fading agent, and have discovered that kojic acid has an excellent effect. The present invention was completed.

Kojic acid is produced by microorganisms that have the ability to produce kojic acid and is used in the production of fermented foods such as miso and soy sauce, and has been known to have the effect of preventing oxidation of fats and oils and suppressing tyrosinase. However, nothing was known about preserving the color of foods.

That is, the characteristics of the present invention are an agent for preventing discoloration of foods containing kojic acid as an active ingredient, and a method for preventing discoloration of foods by bringing this into contact with foods. , to provide such drugs and methods.

In the present invention, kojic acid is the main agent, but conventionally used antioxidants may also be added to it. Organic acids and inorganic acids and their salts, especially alkali metal salts The effect can be further enhanced by the combination or presence of at least one selected from the following. A typical example of a reducing agent that has been conventionally used and can be used in combination is L-ascorbic acid.
Compounds added to enhance the action (enhancing agents) include organic acids and inorganic acids used as food additives;
Examples include phosphoric acid, polyphosphoric acid, citric acid, malic acid, and their alkali metal salts. Usually, suitable enhancers include disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium citrate, DL-malic acid, sodium polyphosphate, and the like.

In addition, when carrying out the present invention, since the color changes sensitively depending on the pH and the type of metal involved, it is always necessary to change the pH appropriately depending on the target pigment and remove the metal with a chelating agent. It is according to the law.

[Example] Next, the present invention will be specifically explained with reference to Examples, but the present invention is not limited thereto.

Example 1 Red shrimp (Sebi) (1) Four groups of red shrimp (approximately 70 αG) were prepared, and one group was used as a control group.
The other three groups were treated as treatment zones [A], [B], and [C], and antifading agents having the following compositions were used, respectively.

Control Group Water IQ Hollow red shrimp were immersed in water for the control group and in an aqueous antifading agent solution for the treated group for 1 minute, then taken out, lightly drained, placed on a plastic tray, covered with a lamp, and stored at 5°C for 5 days.

The results of observing and determining the fading status by direct observation over time were as follows. Those that retained their initial color tone were rated as 10, and those that showed fading were rated as -.

The color of the control plot had already faded the next day, and black discoloration also appeared on the 28th day.

Example 2 Red shrimp (Sebi) (2) Composition of antifading agent (% by weight) Approximately 70 g of red shrimp was immersed for 1 minute in 200 ml of a 1% aqueous solution of the above composition. Remove the shrimp, lightly drain the water, place on a plastic tray, cover with plastic wrap, and heat at 5°C.
It was stored for 5 days (treated area).

In the control area, water 2 was used instead of the aqueous composition solution in the treatment area.
00ml was used and treated and stored in the same manner.

Discoloration of the red shrimp was observed and determined by direct observation over time. The results are as follows, with those that retained their initial color tone marked as + and those that showed fading as -.

In the control plot, the color had already faded the next day, and black discoloration had also occurred on the second day.

Example 3 Beef slices (1) Three groups of about 100 g of sliced beef were prepared. Group 1 was immersed in 300 ml of water for 30 seconds (control group A), Group 1 was immersed in a solution of 0.3 g of L-ascorbic acid dissolved in 300 ml of water for 30 seconds (control group B), and Group 1 was immersed in 0.3 g of kojic acid (control group B).
After immersing 3g in 300ml of water for 30 seconds,
The water on the surface of the beef was gently wiped off, placed on a plastic tray, covered with plastic wrap, and stored at 5°C for 4 days. Changes in the color tone of beef over time were visually observed and determined. Those that maintained their red color were evaluated as +, those that clearly changed color were evaluated as -, and those that were difficult to judge were evaluated as negative.

Treatment area + + Example 4 Beef slice (2) An antifading agent having the same composition as in Example 2 was used.

About too much sliced beef was immersed in 300 ml of a 0.5% aqueous solution of the inhibitor composition for 30 seconds. After taking out the beef and lightly wiping off moisture from the inner surface.

Place on a plastic tray and cover with plastic wrap.

It was stored at 5°C for 4 days (treated group).

In the control area, instead of using the inhibitor composition, 300ml of water was used.
was used in the same manner as in the treated plots.

Discoloration of the beef was observed and determined by direct observation over time. Those that retain their initial color tone are indicated as +, those that show discoloration are indicated as negative, and those that are difficult to judge are indicated as -.

The one that retains its green color is designated as -, and the one that retains its green color as 10.

Those that showed some yellowing were evaluated as test samples.

[Effects of the Invention] The anti-fading agent for food according to the present invention has kojic acid contained in rice malt as an active ingredient, and is highly safe. It has superior effects compared to

Claims (1)

[Claims] 1. An anti-fading agent for foods containing kojic acid as an active ingredient. 2. An anti-fading agent for foods consisting of kojic acid and an enhancer and/or reducing agent. 3. An agent for preventing fading of foods containing kojic acid as an active ingredient. The antifading agent 4 according to claim 2, which is an organic acid, an inorganic acid, and an alkali metal salt thereof, and claims 2 to 3, wherein the enhancer is at least one selected from phosphoric acid, polyphosphoric acid, citric acid, and malic acid. In the anti-fading agent 5 described above, the reducing agent is L-ascorbic acid, claims 2 to 4.
Discoloration preventing agent 6 described above, a method for preventing discoloration of food, which comprises bringing the food into contact with kojic acid.