JPH06197731A - Method for coloring neutral food - Google Patents

Abstract

PURPOSE:To color a neutral food clear blue or green with high resistance to heat and light. CONSTITUTION:A neutral food is colored clear blue or green using (A) an original blue liquid obtained by immersing the fruit skin of Clerondendron trichotomum which belongs to Verbenaceae in water, ethanol or methanol or (B) a coloring matter liquid prepared by mixing the blue liquid A with an original yellow liquid obtained from Cape jasmine, Bixa orellana L., carrot or paprika. The resulting neutral food gives clear blue or green color with high resistance to heat and light.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for coloring neutral foods, and an object of the invention is to industrially advantageously color neutral foods blue or green. The neutral food as used in the present invention is mainly a fish paste product, a processed meat product, or the like. For example, fish paste products such as fish ham, fish sausage, fish surimi, kamaboko, bamboo rings, hanpen, Satsuma-age, datemaki, whale bacon, and the like, meat processed products include bone-in ham, boneless ham, loin ham, shoulder ham, Berry ham, pressed ham, mixed pressed ham, pork sausage, wiener sausage,
Boronia sausage, Frankfurt sausage, salami sausage, dry sausage, liver sausage,
Examples include loin bacon, corned beef, baked pork, beef jerky, and the like.

[0002]

2. Description of the Related Art Edible blue pigments are classified into synthetic ones and natural ones because of the difference in the materials used for their production.
In Japan, Food Blue No. 1 and Food Blue No. 2 are currently used as synthetic materials. On the other hand, the natural blue pigments are derived from the fruits of gardenia plants, Rubiaceae spirulina, from the vines of the family Lepidoptera, from the origin, and the chlorophyll-based pigments contained in all plants. It is roughly divided into. Conventionally, gardenia blue pigment has a dark hue, and spirulina blue pigment and chlorophyll are heat resistant.
Not only is it inferior in light resistance, but when it is used in a fish paste product or the like, a color flow phenomenon occurs in which the boundary between a colored portion and a non-colored portion is blurred, and its use in neutral foods is greatly restricted. Method of using a rabbit dye in acidic foods (Japanese Patent Laid-Open No. 57-14
4960) is known, but no example is known in which the hare pigment is used in neutral foods.

[0003]

[Problems to be Solved by the Invention]
It is an issue for those skilled in the art to create a method of coloring a neutral food product into blue or green by using a blue pigment having excellent light resistance and having a small color flow.

[0004]

The starting material tree for the dyes according to the present invention belongs to the family Venus. Specific examples thereof include a heron, a large heron, a yellow heron, a white heron, a yellow heron, a yellow heron, a yellow heron, and a red heron. The blue pigment is obtained by immersing the fruit cortex of the hemlock smelt family or the cultured cells of the heron in one or a mixture of two or more selected from water, ethanol or methanol at room temperature or under slight heating, and filtering the filtrate. Concentrate to dryness and purify if necessary to obtain a blue powder. This product is water-soluble and oil-soluble. As a typical technique for collecting blue dye from cultured cells of hare, a method that has already been applied for a patent on October 7, 1985 (Japanese Patent Laid-Open No. 62-62160).
-83892).

A green pigment is obtained by mixing the above blue pigment with yellow pigments collected from gardenia, linden, carrot, paprika and the like. Any mixing ratio of the two may be adopted depending on the desired nature and degree of green. In order to color a neutral food with a blue pigment collected from the black smelt family, the neutral food may be prepared by adding an arbitrary amount of an aqueous solution having an arbitrary concentration. The addition amount is 0.01% or more and 10% or less, preferably 0.5% or more and 1% or less. To color neutral foods green, add an arbitrary amount of an aqueous solution that is a uniform mixture of an arbitrary amount of blue pigment collected from the black smelt heron and an arbitrary amount of yellow liquor collected from gardenia, linden, carrot, paprika, etc. Then, make a neutral food. The amount of blue dye added is 0.01% or more and 10% or less, the amount of yellow dye added is 0.1% or more and 10% or less, and the amount of green dye produced by mixing is 0.5% or more. It is preferably 1% or less.

Next, the process of coloring a fish paste product and a processed meat product as a typical neutral food product will be described. For fish paste products, seasonings, starch, salt, binders, etc. are added to salted or crushed pieces of fish meat, which is the main ingredient. To this, an arbitrary amount (preferably 0.5% or more and 1% or less) of an aqueous solution of a blue heron pigment or an aqueous solution of a green pigment obtained by adding a yellow pigment to a blue heron pigment is added, and after filling the casing, or after shaping, an aqueous solution of a heron pigment. Is coated on the surface in an arbitrary amount (preferably 0.5% or more and 1% or less), steamed, or fried in oil to prepare. The processed meat products are mainly made of pork,
After performing steps such as immersing meat and organs of livestock such as cows, an arbitrary amount (preferably 0.5) of a blue pigment aqueous solution from a heron or a green pigment aqueous solution obtained by adding a yellow element to a blue heron pigment
% Or more and 1% or less), and further seasoned with a binder, seasoning, spice, etc., and processed by boiling, smoking, roasting, etc. to prepare. Further, there is also one that uses a sauce, a seasoning such as a dressing, and a sauce after the preparation. As mentioned above,
The food colored with the dye according to the present invention is a stable food having excellent heat resistance and light resistance without color flow.

[0007]

【Example】

Example 1 2 kg of a clean blue extract obtained by immersing 1 kg of a dried product of a fruit cortex of the genus Nematoda in the water of 3 L at room temperature was concentrated under reduced pressure to obtain 250 g of a blue heron pigment solution. The yellow liquid is a paprika-derived pigment (Paprika base 70R:
San-Ei Gen FFI Co., Ltd. was used. 1 ml of this blue herb dye solution and 0.5 ml of blue herb dye solution and 0.5 ml of a yellow solution were added to 20 g of the surimi, which was prepared by mixing the materials shown in the following prescriptions, and the rest of the surimi was shaped like a fish paste. Overlay on the shaped one, and after packaging, 95
Steamed at 40 ° C for 40 minutes to make blue and green Kamaboko. As a control, gardenia blue dye, spirulina dye, food blue No. 1 and food blue No. 2 were individually made to have almost the same density feeling, and blue and green fish paste were made under 3000 lux of fluorescent light. The results were shown in Table 1 by irradiating for one day for light resistance, and by storing for 7 days in a cold place and visually comparing the internal penetration of the dye.

Prescription of Kamaboko Frozen sesame paste 100 g Salt 3 g Sodium glutamate 1 g Potassium sorbate 0.2 g Potato starch 10 g Sugar 2 g Ice water 60 g

[0009]

[Table 1] Color, lightfastness and internal penetration of Kamaboko colored with rabbit blue pigment and paprika yellow pigment

(Explanation) Hue: The colored kamaboko was visually observed. Light resistance: Under a fluorescent lamp (5000 lux), the residual rate of the dye after 3 days was visually evaluated. Internal penetration of dye: Visual judgment after storage in cold place for 7 days 0-5
(The larger the number, the deeper the penetration.)

Results: As shown in Table 1, those colored blue or green with Spirulina blue dye and Food Blue No. 2 were:
It almost faded and could not be used as a kamaboko. Kamaboko prepared using the rabbit blue dye shows a vivid blue or green color, and has less hue change in light resistance by a fluorescent lamp than the gardenia blue dye and food blue No. 1,
In addition, there was no internal penetration of the dye, which was very excellent.

Example 2 1 kg of dried fruit pericarp of the vine of the genus Nepenthes family was soaked in 3 L of water at room temperature, and 2 L of the clean blue extract obtained by leaving it for 1 hour was concentrated under reduced pressure to obtain 250 g of blue pigment solution of magpie. It was As the yellow stock solution, a pigment derived from Beninoki (Sananato W: manufactured by San-Ei Gen FFI Co., Ltd.) was used. Minced pork 25
20 g of seasoning, 5 g of spice and 25 g of binder were added to 0 g and kneaded together, and then 300 g thereof was filled into a pork intestine casing and kept at 70 ° C. for 5 minutes to obtain a wiener sausage. 1 ml of blue dye solution and 0.5 of blue dye solution on this surface
It was colored blue and green with a solution obtained by mixing 1 ml of the yellow stock solution with 1 ml of the yellow stock solution. As controls, Wiener sausages were prepared individually using the gardenia blue pigment, spirulina blue pigment, food blue No. 1 and food blue No. 2, respectively, in accordance with the almost same density feeling. These Wiener sausages were irradiated with a fluorescent lamp of 3000 lux for 3 days for light resistance, and heated for 30 minutes at 85 ° C. to compare heat resistance.
Table 2 shows the results of blue coloring using only the rabbit blue pigment.
It was shown to.

[0013]

[Table 2] Hue, heat resistance and light resistance of wiener sausages colored with rabbit blue pigment

(Explanation) Hue: The colored kamaboko was visually observed. Light resistance: Wiener sausage placed in a plastic bag and vacuum-packed was irradiated with a fluorescent lamp (3000 lux) in a cool place for 3 days. The residual dye rate was shown by visual comparison. Heat resistance: Wiener sausage was heated at 85 ° C. for 30 minutes. The residual dye rate was shown by visual comparison. Color flow: Wiener sausage placed in a plastic bag and vacuum-packed was stored in a cool place for 7 days, cut into slices, and visually evaluated for the presence or absence of dye flow into the meat.

Results: Spirulina blue pigment and food blue 2
The blue and green wiener sausages colored with No. 10 had almost faded and could not be used as food.
With the gardenia blue pigment and Blue No. 1, the blue pigment was seen to flow out, and the gardenia blue pigment had a dark hue and was not suitable for food. The blue and green wiener sausages prepared using the rabbit blue pigment appeared bright blue or green. Also, 3 days, fluorescent light irradiation and 85 ℃,
It was comparable to gardenia blue dye and food blue No. 1 after heating for 30 minutes. Furthermore, the wiener sausage colored in blue or green showed little color flow and was excellent in dyeing property.

[0016]

Industrial Applicability The present inventors have improved the heat and light resistance of blue and green coloring pigments, which have been a problem in coloring neutral foods in the past, and have prevented color flow and produced foods of stable color. In order to do so, various pigments were examined, and as a result, by using a pigment derived from the hemlock weeds, it was discovered that foods excellent in heat resistance and light resistance as compared with conventional pigments, and that color fading can be produced, and the present invention completed. According to the present invention, it is possible to enhance the color stability of foods such as kamaboko and wiener sausage that are colored blue or green and make a great contribution to the food industry.

Claims (1)

[Claims] 1. A method for coloring, characterized in that a neutral food is colored with a blue pigment derived from the hemlock squirrel.