JPH0532016B2 - - Google Patents
Info
- Publication number
- JPH0532016B2 JPH0532016B2 JP59151559A JP15155984A JPH0532016B2 JP H0532016 B2 JPH0532016 B2 JP H0532016B2 JP 59151559 A JP59151559 A JP 59151559A JP 15155984 A JP15155984 A JP 15155984A JP H0532016 B2 JPH0532016 B2 JP H0532016B2
- Authority
- JP
- Japan
- Prior art keywords
- color
- coloring
- cyanocobalamin
- foods
- stable
- 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.)
- Expired - Lifetime
Links
- RMRCNWBMXRMIRW-BYFNXCQMSA-M cyanocobalamin Chemical compound N#C[Co+]N([C@]1([H])[C@H](CC(N)=O)[C@]\2(CCC(=O)NC[C@H](C)OP(O)(=O)OC3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)C)C/2=C(C)\C([C@H](C/2(C)C)CCC(N)=O)=N\C\2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O RMRCNWBMXRMIRW-BYFNXCQMSA-M 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 11
- 238000004040 coloring Methods 0.000 claims description 10
- 229960002104 cyanocobalamin Drugs 0.000 claims description 8
- 235000000639 cyanocobalamin Nutrition 0.000 claims description 8
- 239000011666 cyanocobalamin Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 240000006413 Prunus persica var. persica Species 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 235000013580 sausages Nutrition 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 3
- 229940037003 alum Drugs 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 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 2
- 235000021537 Beetroot Nutrition 0.000 description 2
- 229930192967 Laccaic acid Natural products 0.000 description 2
- DGQLVPJVXFOQEV-NGOCYOHBSA-N carminic acid Chemical compound OC1=C2C(=O)C=3C(C)=C(C(O)=O)C(O)=CC=3C(=O)C2=C(O)C(O)=C1[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O DGQLVPJVXFOQEV-NGOCYOHBSA-N 0.000 description 2
- 229940114118 carminic acid Drugs 0.000 description 2
- 235000012730 carminic acid Nutrition 0.000 description 2
- 239000004106 carminic acid Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000005562 fading Methods 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229930014626 natural product Natural products 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- WLDHEUZGFKACJH-UHFFFAOYSA-K amaranth Chemical compound [Na+].[Na+].[Na+].C12=CC=C(S([O-])(=O)=O)C=C2C=C(S([O-])(=O)=O)C(O)=C1N=NC1=CC=C(S([O-])(=O)=O)C2=CC=CC=C12 WLDHEUZGFKACJH-UHFFFAOYSA-K 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000000391 smoking effect Effects 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
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000019830 sodium polyphosphate Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fish Paste Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
（産業上の利用分野）
この発明は、食品ことに蛋白質性食品に係るも
のである。
蛋白質性食品を桃ないし桃紅色に工業的に有利
に着色することを目的とする。
このような色に着色するための色素としては、
合成系製品（例えば、食用赤色２号）と天然系製
品（例えば、ラツカイン酸）とが知られている
が、この発明は天然系製品中特定の色素を採用し
て工業的に有利に着色することを目的とする。
（従来の技術）
天然系の桃ないし桃紅色色素としては、ビート
レツド、ラツカイン酸、カルミン酸が周知である
が、ラツカイン酸、カルミン酸をもつてする着色
は明ばんを併用しなければならない。ビートレツ
ドの場合は、明ばんを必要としないが、着色され
た食品の色（色相、明度及び彩度）は光及び熱に
不安定である等の欠点がある。
この発明はこのような欠点のないものである。
その詳細を以下に説明する。
（発明の解決しようとする問題点）
この発明は明ばんのような併用物質を使用し
ない着色法、光熱に安定な着色法、着色対象
食品のPHの如何に左右されない安定な着色法の創
出等の諸課題を同時併行して解決しようとするも
のである。
（問題点を解決するための手段）
この発明において採用する着色料は、ビタミン
B12として知られているシアノコバラミンであ
る。
シアノコバラミンは、水溶性であつて溶解度が
大きく、かつどのような範囲のPHにおいても易溶
である。
これをもつて食品を着色するには、このものの
水溶液を蛋白質性食品、例えば、水産ねり製品、
魚肉あるいは畜肉ハム・ソーセージ類に噴霧す
る、あるいは練り込むあるいは蛋白質性食品の素
材に混入する等任意の方法を採用することができ
る。
ここにこの発明は、その目的を達しおえる。
（作用及び効果）
着色するに当たつて、媒染剤、堅牢剤等を必
要としない。着色した蛋白質性食品の色（色
相、明度、彩度）はPH光熱の何れにも安定であ
る。着色処理が極めて容易である。シアノコバ
ラミンは水易溶かつ溶解度が高く、かつ、処理環
境温度に安定、更に適用可能PHの範囲が極めて広
いからである。
以下に、実験例を記して、これが正しいことを
証明する。
実験１
(Industrial Application Field) The present invention relates to foods, particularly protein foods. The purpose of this invention is to industrially advantageously color a proteinaceous food peach or pinkish red. The pigments used to give these colors are:
Synthetic products (e.g., Food Red No. 2) and natural products (e.g., latscaic acid) are known, but this invention uses a specific pigment in natural products to industrially advantageously color the products. The purpose is to (Prior Art) As natural pink or pinkish pigments, beetroot, laccaic acid, and carminic acid are well known, but when coloring with laccaic acid or carminic acid, alum must be used in combination. In the case of beetroot, alum is not required, but there are drawbacks such as the color (hue, brightness and saturation) of the colored food being unstable to light and heat. The present invention is free from such drawbacks.
The details will be explained below. (Problems to be solved by the invention) This invention involves the creation of a coloring method that does not use concomitant substances such as alum, a coloring method that is stable to light and heat, and a stable coloring method that is not affected by the pH of the food to be colored. The aim is to simultaneously solve these problems. (Means for solving the problem) The coloring agent employed in this invention is a vitamin
Cyanocobalamin, also known as B12 . Cyanocobalamin is water-soluble, has high solubility, and is easily soluble in any pH range. To color foods with this product, apply an aqueous solution of this product to proteinaceous foods, such as fish paste products.
Any method can be used, such as spraying on fish meat or meat ham/sausages, kneading it, or mixing it into the ingredients of proteinaceous foods. Here, this invention achieves its purpose. (Function and Effect) No mordants, fasteners, etc. are required for coloring. The color (hue, brightness, saturation) of colored protein foods is stable under both PH and light. Coloring treatment is extremely easy. This is because cyanocobalamin is easily soluble in water, has high solubility, is stable at processing environmental temperatures, and has an extremely wide range of applicable pH. Below, we will describe an experimental example to prove that this is correct. Experiment 1
【表】
実験２
PHによる色相変化
下記PHのマツキルベイン（Mc Il Vane）緩衝
液を調整し、シアノコバラミン0.01％を添加した
ときの色を測色形（日本電色工業株式会社ND−
504AA型）で液層10mmで色（L.a.b）を測定した
とき、色調の変化は認められなかつた。[Table] Experiment 2 Hue change due to PH Prepare a Mc Il Vane buffer solution with the following PH and add 0.01% cyanocobalamin.
When the color (Lab) was measured using a liquid layer of 10 mm (Model 504AA), no change in color tone was observed.
【表】
ａ ＋数値が大きい程、赤味大
−数値が大きい程、緑味大
ｂ ＋数値が大きい程、黄味大
−数値が大きい程、青味大を示す
実施例 １
カマボコの着色
カマボコの製造工程中擂潰機による擂潰工程に
おいてすり身100Kg（魚肉100Kg、でんぷん８Kg、
氷水10Kg、食塩３Kg、グルタミン酸ナトリウム１
Kg、温度10℃以下、PH7.0）に対し、シアノコバ
ラミンを0.05％添加、混合することにより、カマ
ボコを鮮明な赤色に着色することができた。成形
蒸煮の工程を経た後も色調の変退色はなかつた。
実施例 ２
ソフトクリームの着色
脱脂粉乳、砂糖、ゼラチン、ポリリン酸ナトリ
ウム、クエン酸ナトリウム、乳化剤を加熱溶解
し、生クリームを加え更に50％シアノコバラミン
溶液0.1％を加え加熱殺菌後、均質化し、冷却後
フリージングすると鮮明な赤色を呈するソフトク
リームが得られた。[Table] a + The larger the number, the more reddish - The larger the number, the more greenish b + The larger the number, the more yellowish - The larger the number, the more bluish Example 1 Coloring of kamaboko kamaboko During the manufacturing process, 100 kg of surimi (100 kg of fish meat, 8 kg of starch,
Ice water 10Kg, salt 3Kg, monosodium glutamate 1
By adding and mixing 0.05% cyanocobalamin to Kg, temperature below 10°C, pH 7.0), we were able to color the kamaboko in vivid red. There was no change in color or fading even after the molding and steaming process. Example 2 Coloring of soft cream Skim milk powder, sugar, gelatin, sodium polyphosphate, sodium citrate, and emulsifier are heated and dissolved, fresh cream is added, and 0.1% of 50% cyanocobalamin solution is added, heat sterilized, homogenized, and cooled. Upon freezing, a soft serve ice cream with a bright red color was obtained.
【表】
実施例 ３
ソーセージの着色
ソーセージ製造工程のうち、サイレントカツタ
ーにより、ねり合わせ工程において、ソーセージ
原料100Kg（豚肉70Kg、豚脂肪15Kg、氷水15Kg、
温度10℃、PH6.0）に対しシアノコバラミンを
0.05％添加混合することにより、ソーセージを安
定で鮮明な赤色に着色することができた。通常通
りの充填、ボイル、スモーク工程を経ても、特に
大きな変退色は認められなかつた。[Table] Example 3 Sausage coloring In the sausage manufacturing process, 100 kg of sausage raw materials (70 kg of pork, 15 kg of pork fat, 15 kg of ice water,
cyanocobalamin (temperature 10℃, pH 6.0)
By adding and mixing 0.05%, it was possible to color the sausage in a stable and vivid red color. Even after going through the usual filling, boiling, and smoking processes, no significant discoloration or fading was observed.
Claims (1)
をシアノコバラミン水溶液を用いて処理すること
を特徴とする蛋白質性食品の桃ないし桃紅色着色
法。1. A method for coloring proteinaceous foods peach or pinkish red, characterized by treating kamaboko and other proteinaceous foods or their materials with an aqueous cyanocobalamin solution.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59151559A JPS6128365A (en) | 1984-07-20 | 1984-07-20 | Method for coloring proteinaceous food to peach or peach red color |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59151559A JPS6128365A (en) | 1984-07-20 | 1984-07-20 | Method for coloring proteinaceous food to peach or peach red color |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6128365A JPS6128365A (en) | 1986-02-08 |
| JPH0532016B2 true JPH0532016B2 (en) | 1993-05-14 |
Family
ID=15521169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59151559A Granted JPS6128365A (en) | 1984-07-20 | 1984-07-20 | Method for coloring proteinaceous food to peach or peach red color |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6128365A (en) |
-
1984
- 1984-07-20 JP JP59151559A patent/JPS6128365A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6128365A (en) | 1986-02-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |