JPH05308923A - Coloration and apparatus therefor - Google Patents
Coloration and apparatus thereforInfo
- Publication number
- JPH05308923A JPH05308923A JP4165233A JP16523392A JPH05308923A JP H05308923 A JPH05308923 A JP H05308923A JP 4165233 A JP4165233 A JP 4165233A JP 16523392 A JP16523392 A JP 16523392A JP H05308923 A JPH05308923 A JP H05308923A
- Authority
- JP
- Japan
- Prior art keywords
- carbon monoxide
- color
- container
- carbon
- tank
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】この発明は、主に生肉、生魚等の
発色に好適な発色方法及び発色装置に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a coloring method and a coloring device suitable for coloring raw meat, raw fish and the like.
【0002】[0002]
【従来の技術】従来、食品の色付けには、着色剤を添加
する方法と発色剤を添加する方法の2つの方法があっ
た。このうち、着色剤を添加する方法とは、それ自体に
色を持つ着色剤を対象物に加えて色付けするものであ
り、発色剤を添加する方法とは、それ自体色をもってい
ない発色剤(例えば、亜硝酸ナトリウム、硝酸カリウ
ム、硝酸ナトリウム、硫酸第一鉄など)を対象物に加え
て、食品中の色素と作用させ、その色調を固定、安定化
したり、鮮明にしたりするものである。2. Description of the Related Art Conventionally, there have been two methods for coloring foods: a method of adding a colorant and a method of adding a color former. Among these, the method of adding a colorant is to add a colorant having a color to itself to an object for coloring, and the method of adding a color former is a color former having no color itself (for example, , Sodium nitrite, potassium nitrate, sodium nitrate, ferrous sulfate, etc.) are added to the object to act with the pigments in the food to fix, stabilize, or clarify the color tone.
【0003】[0003]
【発明が解決しようとする課題】しかしながら、着色剤
を添加する方法は、発色させるべき対象物それ自体にな
い色を持つ着色剤を添加するのであるから、素材それ自
体がもつ色調を鮮明にするものとはいえない。また発色
剤の添加は、対象物そのものを発色させるものである
が、その発色剤自体に問題が多い。すなわち現在、使用
されている亜硝酸ナトリウムや硝酸カリウム及び硝酸ナ
トリウムはそれ自体に毒性を含み、また発がん性も問題
となっている。また、添加された発色剤が対象物に残留
し、人体に摂取されると体内に残置するという問題もあ
った。したがって、その添加対象物も食肉・魚肉の加工
品や魚卵加工品に限定されているほか、その使用料も厳
しく限定され、その使用許容量も極微量にすぎない。こ
のため、マグロなどの生魚や生肉などの生鮮食品で、か
つ量的にも大きな物を、一度にかつ短時間に発色させる
ことは非常に困難であった。However, the method of adding a colorant is to add a colorant having a color that is not present in the object to be colored itself, so that the color tone of the material itself is made clear. Not a thing. Further, the addition of the color-developing agent causes the object itself to color, but the color-developing agent itself has many problems. That is, the currently used sodium nitrite, potassium nitrate and sodium nitrate have toxicity in themselves, and carcinogenicity is also a problem. Further, there is also a problem that the added color former remains on the object and remains in the body when ingested by the human body. Therefore, the object to be added is limited to processed meat and fish meat products and processed fish eggs, and the usage fee is strictly limited, and the permissible amount of use is very small. For this reason, it has been extremely difficult to color a fresh food such as raw fish such as tuna or fresh meat, which is large in quantity, in a short time.
【0004】[0004]
【課題を解決するための手段】このような課題を解決す
るために、本発明に係る発色方法は、発色させるべき対
象物それ自体を発色させるために、化学物質たる発色剤
を添加するという方法ではなく、炭素を含む化合物を不
完全燃焼させて発生させた気体たる一酸化炭素を常温ま
で冷却した後、真空中で発色させるべき対象物に触れさ
せることにより発色させるべき対象物それ自体を発色さ
せるということを特徴とする。In order to solve such a problem, the color forming method according to the present invention is a method of adding a color former, which is a chemical substance, in order to color the object to be colored itself. Instead, the carbon monoxide, which is a gas generated by incomplete combustion of a compound containing carbon, is cooled to room temperature, and then the object to be colored is colored by touching the object to be colored in vacuum. The feature is to let.
【0005】また、本発明にかかる発色装置は、炭素を
含む化合物を不完全燃焼させて一酸化炭素を発生させる
装置と、発生した一酸化炭素を常温まで冷却する冷却装
置と真空にした容器と、その容器中に設けられた上記一
酸化炭素及び発色させるべき対象物の出し入れ口とを含
むことを特徴とする。Further, the color developing device according to the present invention comprises a device for incompletely burning a compound containing carbon to generate carbon monoxide, a cooling device for cooling the generated carbon monoxide to room temperature, and a vacuumed container. And a port for loading and unloading the carbon monoxide and the object to be colored, which is provided in the container.
【0006】[0006]
【作用】このような発色方法及び発色装置においては、
ヘモグロビンを含む生肉や生魚に、上記方法によって発
生させた一酸化炭素が触れることによって、発色対象物
中のヘモグロビンというタンパク質が一酸化炭素と結び
付くことにより、鮮赤色を発し、その効果として発色さ
せるべき対象物それ自体の色調も鮮赤色を発色すること
になる。In such a coloring method and coloring device,
By touching the raw meat and raw fish containing hemoglobin with the carbon monoxide generated by the above method, a protein called hemoglobin in the coloration object binds with carbon monoxide, thereby producing a bright red color, which should be colored as an effect. The color tone of the object itself also produces a bright red color.
【0007】[0007]
【実施例】以下、本発明に係る発色装置の一実施例の説
明に併せて、発色方法の一実施例を説明する。EXAMPLE An example of a color forming method will be described below along with an explanation of an example of the color forming apparatus according to the present invention.
【0008】図1は、その発色装置を簡略に示すもので
ある。この発色装置は、石炭、木炭あるいはコークスな
どの炭素を含む化合物1を入れる容器2に、上記炭素を
含む化合物を不完全燃焼させるための二酸化炭素のボン
ベ3と酸素のボンベ4が接続されている。FIG. 1 schematically shows the color developing device. In this coloring apparatus, a carbon dioxide cylinder 3 and an oxygen cylinder 4 for incompletely burning the carbon-containing compound are connected to a container 2 containing a carbon-containing compound 1 such as coal, charcoal or coke. ..
【0009】さらに、炭素を含む化合物を入れた容器2
に、二酸化炭素吸着剤(例えば水酸化ナトリウム又は活
性炭)5を入れた容器6とを接続し、この二酸化炭素吸
着剤5を入れた容器6にさらに容器内を真空にした容器
7とを接続する。また、容器2と容器6の間の一酸化炭
素を含む混合気体が通過する管の周囲に冷却装置8をと
りつける。Further, a container 2 containing a compound containing carbon
Is connected to a container 6 containing a carbon dioxide adsorbent (eg sodium hydroxide or activated carbon) 5, and the container 6 containing the carbon dioxide adsorbent 5 is further connected to a container 7 in which the inside of the container is evacuated. .. Further, the cooling device 8 is attached around the pipe through which the mixed gas containing carbon monoxide passes between the container 2 and the container 6.
【0010】容器内を真空にした容器7には、一酸化炭
素の注入口9及び発色対象物の出し入れ口となる開口1
0が設けられ、この開口10は蓋11により密閉・解放
されるようになっている。The container 7 in which the inside of the container is evacuated has an opening 1 serving as an inlet 9 for carbon monoxide and an inlet / outlet port for the coloring object.
0 is provided, and the opening 10 is closed and opened by a lid 11.
【0011】このような発色装置により、例えばマグロ
などの鮮魚を発色させるには、二酸化炭素ボンベ3と酸
素のボンベ4から酸素と二酸化炭素を、炭素を含む化合
物を入れた容器2に送り込んで、炭素を含む化合物1を
不完全燃焼させ、ここで発生した二酸化炭素と一酸化炭
素の混合気体を冷却装置8で常温にまで冷却した後、さ
らに二酸化炭素吸着剤5入れた容器6に送り込んで、二
酸化炭素を除去し、容器7の中にマグロを入れておい
て、容器7内を真空にした上、容器7の中に上記一酸化
炭素を注入してマグロに触れさせることによって、マグ
ロは鮮赤色に発色する。厚さ1cm程度の大きさのマグ
ロであれば、どのような大きさのマグロでも60分で鮮
赤色を発色する。In order to color fresh fish such as tuna with such a coloring device, oxygen and carbon dioxide are sent from a carbon dioxide cylinder 3 and an oxygen cylinder 4 into a container 2 containing a compound containing carbon, The compound 1 containing carbon is incompletely burned, the mixed gas of carbon dioxide and carbon monoxide generated here is cooled to room temperature by the cooling device 8, and then sent to the container 6 containing the carbon dioxide adsorbent 5, By removing the carbon dioxide and putting the tuna in the container 7, evacuating the inside of the container 7 and injecting the carbon monoxide into the container 7 and touching the tuna, the tuna becomes fresh. It develops red. As long as the tuna is about 1 cm thick, any size tuna will produce a bright red color in 60 minutes.
【0012】このような鮮赤色に発色したマグロをさら
に鮮赤色を維持しようと思えば、マグロをビニールの真
空パックに入れ、密閉すれば、なお長時間鮮赤色が保持
される。In order to further maintain the bright red color of the tuna that develops such a bright red color, if the tuna is placed in a vinyl vacuum pack and sealed, the bright red color will be retained for a long time.
【0013】[0013]
【発明の効果】本発明に係る発色方法及び発色装置によ
れば、発色剤を添加するという手段ではないため、従来
の化学物質たる発色剤を添加する方法のように、発色後
に発色させるべき対象物に発色剤が残留するという事態
が避けられる。また、気体たる一酸化炭素を発色させる
べき対象物に触れさせるという手段をとるため、発色さ
せるべき対象物を一度にかつ大量に発色させることがで
きるという効果のみならず、気体と発色させるべき対象
物に含まれるヘモグロビンとの反応速度が速いため、従
来方法よりも短時間で発色させることができ、しかも、
発色結果も鮮赤色に発色させることができる。さらに、
一酸化炭素の殺菌効果により、発色させるべき対象物か
ら大腸菌などの細菌が除去され、その結果として腐敗し
にくく、鮮度が長時間保持される。加えて、一酸化炭素
とヘモグロビンの結合が酸素などよりも10倍も強いた
め、生肉や魚肉が変色しにくく、その鮮赤色が安定す
る。その安定度は通常一日で変色するような生肉や魚肉
も3日間は変色しないという顕著な効果を生じさせる。EFFECTS OF THE INVENTION According to the color forming method and the color forming apparatus according to the present invention, since it is not a means of adding a color forming agent, it is an object to be colored after color formation unlike the conventional method of adding a color forming agent which is a chemical substance. It is possible to avoid the situation where the color former remains on the object. In addition, since the means for contacting the object to be colored with carbon monoxide, which is a gas, is used, not only the effect that a large amount of the object to be colored can be colored at once, but also the object to be colored with the gas Since the reaction rate with hemoglobin contained in the product is fast, it is possible to develop color in a shorter time than the conventional method, and moreover,
The coloring result can also be made bright red. further,
Due to the bactericidal effect of carbon monoxide, bacteria such as Escherichia coli are removed from the object to be colored, and as a result, it is difficult to rot and the freshness is maintained for a long time. In addition, since the bond between carbon monoxide and hemoglobin is ten times stronger than that of oxygen and the like, raw meat and fish meat are less likely to discolor, and the bright red color is stable. The stability produces a remarkable effect that even raw meat and fish meat, which normally discolor in a day, does not discolor in 3 days.
【0014】[0014]
【図1】本発明の発色装置の一例を簡略に示す概略図で
ある。FIG. 1 is a schematic view showing an example of a color forming apparatus of the present invention in a simplified manner.
1 炭素を含む化合物 3 二酸化炭素のボンベ 4 酸素のボンベ 5 二酸化炭素吸着剤 7 中を真空にした容器 8 冷却装置 10 開口(出し入れ口) 1 Compound containing carbon 3 Carbon dioxide cylinder 4 Oxygen cylinder 5 Carbon dioxide adsorbent 7 Vessel with vacuum inside 8 Cooling device 10 Opening (inlet / outlet port)
Claims (2)
酸化炭素を発生させ常温まで冷却した後、真空中で、発
色させるべき対象物に触れさせることを特徴とする発色
方法。1. A coloring method comprising incompletely burning a compound containing carbon to generate carbon monoxide, cooling to room temperature, and then contacting the object to be colored in a vacuum.
酸化炭素を発生させる装置と、発生した一酸化炭素を常
温まで冷却する冷却装置と、真空にした容器と、その容
器中に設けられた上記一酸化炭素及び発色させるべき対
象物の出し入れ口とを含むことを特徴とする発色装置。2. A device for generating carbon monoxide by incompletely burning a compound containing carbon, a cooling device for cooling the generated carbon monoxide to room temperature, a vacuumed container, and a container provided in the container. And a carbon monoxide and an inlet / outlet port for an object to be colored.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4165233A JPH05308923A (en) | 1992-05-13 | 1992-05-13 | Coloration and apparatus therefor |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4165233A JPH05308923A (en) | 1992-05-13 | 1992-05-13 | Coloration and apparatus therefor |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH05308923A true JPH05308923A (en) | 1993-11-22 |
Family
ID=15808392
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4165233A Pending JPH05308923A (en) | 1992-05-13 | 1992-05-13 | Coloration and apparatus therefor |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH05308923A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6936293B2 (en) * | 2001-01-09 | 2005-08-30 | Kanemitsu Yamaoka | Method for preserving tuna |
WO2006004821A1 (en) * | 2004-06-28 | 2006-01-12 | Excel Corporation | Meat packaging system |
Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH053752A (en) * | 1991-06-27 | 1993-01-14 | Hiroya Tamayama | Method for keeping and improving color-development of meat |
-
1992
- 1992-05-13 JP JP4165233A patent/JPH05308923A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH053752A (en) * | 1991-06-27 | 1993-01-14 | Hiroya Tamayama | Method for keeping and improving color-development of meat |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6936293B2 (en) * | 2001-01-09 | 2005-08-30 | Kanemitsu Yamaoka | Method for preserving tuna |
WO2006004821A1 (en) * | 2004-06-28 | 2006-01-12 | Excel Corporation | Meat packaging system |
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