JPH07135929A - Method for coloring fish-paste product red - Google Patents

Abstract

PURPOSE:To color a fish-paste product to a vivid and bright red excellent in heat and light resistances by finely dividing an oil-soluble carotenoid-based coloring matter, then dispersing the resultant finely divided coloring matter in an aqueous raw material and coloring the fishery fish-paste product with the prepared red colorant. CONSTITUTION:This method for coloring a fishery fish-paste product is to finely divide an oil-soluble carotenoid-based coloring matter, then disperse the finely divided coloring matter in an aqueous raw material or disperse the coloring matter in the aqueous raw material and subsequently finely divide the dispersed coloring matter and color the fishery fish-paste product with the resultant red colorant. The coloring matter is dispersed in the aqueous raw material by adding an emulsifying agent, a thickening stabilizer, a food material having emulsification stabilizing effects, etc., thereto.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food product, and more particularly to a method for coloring a fish paste product into a bright red color for industrial advantage.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for natural pigments as food coloring agents. Conventionally, as a colorant for coloring a fish paste product into a red color, quinone pigments such as cochineal pigments and lac pigments, annatto pigments, gardenia red pigments,
Red yeast rice pigments are known. However, these pigments have a serious drawback when used for coloring fish paste products. That is, the annatto dye and the red malt dye are poor in light resistance and the fading of the dye is remarkable, and the gardenia red dye has a purplish dark hue and it is difficult to color it in a clear red color.

[0003]

The problem to be solved by the person skilled in the art is to create a method for coloring a fish paste product into a bright bright red color which is excellent in heat resistance and light resistance. This invention is one answer to this problem. The present invention will be described in detail below.

[0004]

Means for Solving the Problems The present invention is to disperse an oil-soluble carotenoid pigment into a water-based raw material after the oil-soluble carotenoid pigment is micronized without being dissolved when the fish paste is colored red. A red colorant obtained by dispersing and then refining is used, and this is the feature of the present invention.

The method for producing a red colorant in the present invention is as follows:
An oil-soluble carotenoid pigment is dispersed in an aqueous raw material using one or more emulsifiers, thickening stabilizers and food materials having an emulsion stabilizing effect (hereinafter referred to as emulsifiers), and then an emulsifier or Finely divided by a pulverizer, or an oil-soluble carotenoid pigment is finely divided by an emulsifier or a pulverizer, and then dispersed in an aqueous raw material using an emulsifier or the like, which is applied to the present invention. The system dye is not particularly limited, β-carotene, canthaxanthin,
It may be one or more selected from astaxanthin, β-apo-8′-carotinal, Dunaliella carotene, carrot carotene, palm oil carotene and tomato pigment.

The emulsifier used in the present invention may be any emulsifying agent such as sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, lecithin, quillaia extract, soybean saponin and the like. , Gum arabic, guar gum,
There are food materials having an emulsion stabilizing effect such as thickening stabilizers such as pectin and xanthan gum, dextrin, modified starch, starches such as waxy starch and proteins such as casein and gelatin. These can be used alone or in combination of two or more. Further, the aqueous raw material in the present invention refers to a solvent that can be uniformly mixed with water or water such as sugar, ethanol, and polyhydric alcohol. A typical method for preparing the red colorant used in the present invention is the method already filed by the applicant of the present invention (Japanese Patent Application No. 05-2615).
It is advantageous to rely on 17).

Next, the process of coloring the fish paste product will be described. Salting or mashing the main raw material such as fish meat with seasonings, starch, salt, tie, etc., further adding the red colorant of the present invention, filling the casing, or shaping, then steamed Or fried in oil to prepare. Examples of fish paste products include fish meat ham, fish meat sausage, fish meat paste, kamaboko, bamboo rings, hanpen, satsuma-age, datemaki, whale bacon, and the like. This is the end of the present invention. According to the present invention, a fish paste product can be colored in a vivid red color that is excellent in heat resistance and light resistance. This will be described with reference to the following example.

[0008]

【Example】

Example 1 47 parts of dextrin and 1 part of Quillaja extract were added and dissolved in 50 parts of water (weight, the same hereinafter), and then 2 parts of β-carotene crystals were added and mixed by stirring to disperse. This solution was treated with a sand mill to obtain a carotene colorant preparation in which β-carotene crystals were crushed and dispersed. Next, the carotene colorant preparation thus obtained was added to 20 g of surimi, which was prepared by mixing the materials shown in the following formulation, and the rest of the surimi was layered in a kamaboko shape and laminated at 95 ° C. after packaging. , 40 minutes steamed and cooked Kamaboko.

(Prescription of kamaboko) Frozen succulent surimi 100 g Salt 3 g L-sodium glutamate 1 g Potassium sorbate 0.2 g Potato starch 10 g Sugar 2 g Ice water 60 g Carotene coloring preparation 1.5 g

Comparative Example 1 In the same manner as in Example 1, instead of the carotene colorant preparation, a cochineal dye, a lac dye preparation, and a red yeast rice dye were prepared individually and kamaboko were prepared in accordance with almost the same concentration feeling,
These kamaboko and the kamaboko of Example 1 were irradiated under a fluorescent lamp of 20000lux for 3 hours for light resistance, and stored for 7 days in a cold place to visually compare the internal permeation of the dye, and the results are shown in Table 1.
It was shown to.

[0011]

[Table 1]

(Note) Hue: The hue of the colored kamaboko was visually observed. Light resistance: After irradiation for 3 hours under a fluorescent lamp (20,000 lux), the residual rate (%) of the dye was determined by visual comparison. Internal penetration of dye: Visual judgment after storage for 7 days in a cold place 0-5
(The larger the number, the more)

As is clear from Table 1, the kamaboko prepared using the carotene colorant preparation exhibited a bright red color, and was more light-resistant by fluorescent light than the cochineal dye preparation, the rack dye preparation and the red yeast rice dye. There was little change in hue and there was no internal penetration of the dye, which was very excellent.

Example 2 44.7 parts of dextrin and 2 parts of Quillaja extract were added to and dissolved in 50 parts of water, and then 3.3 parts of β-carotene edible oil / fat suspension (containing 30% carotene) was added and mixed with stirring. Spread. This solution was treated with a sand mill to obtain a carotene colorant preparation in which β-carotene crystals were crushed and dispersed. This red coloring preparation is kneaded with the ingredients of the following formulation and shaped into 100 g of surimi
, By applying (or transferring after applying the film) method,
Steamed at 95 ° C. for 40 minutes to make a crab-flavored kamaboko.

(Prescription of crab-flavored fish paste) Frozen succulent surimi 100 g Salt 2.5 g Sodium L-glutamate 1.5 g Glycine 1 g Xanthan gum 0.1 g Seasoning (for shrimp and crab) 1.5 g Flavor (for shrimp and crab) 4g potato starch 7g egg white 10g ice water 50g carotene colorant preparation 3g

Comparative Example 2 In the same manner as in Example 2, instead of the carotene colorant preparation, a cochineal dye preparation, a lac pigment preparation and a red yeast rice pigment were prepared individually and in almost the same density. Flavored fish paste with 5000 lux fluorescent light for 3 days,
Irradiation was performed for light resistance, and heat resistance was maintained for 7 days in a thermostat at 35 ° C. for visual comparison. The hue, heat resistance / light resistance, and internal penetration of the dye were visually observed, and the results are shown in Table 2.

[0017]

[Table 2]

(Note) Hue: The hue of the colored kamaboko was visually observed. Light resistance: After irradiation for 3 days under a fluorescent lamp (5000 lux), the residual rate (%) of the dye was determined by visual comparison. Internal penetration of dye: Visual judgment after storage for 7 days in a cold place 0-5
(The larger the number, the greater the number) Color transition to white background: Cut the ground paste and the ground paste of the kamaboko, put them together in a vacuum package, and boil at 85 ° C for 1 hour. Then, the package was opened, and the hue and degree of transition to a white background (0 to 5; the larger the number, the larger) were visually determined.

As is clear from Table 2, the crab-flavored kamaboko prepared using the carotene colorant preparation exhibited a clear red color, which was more fluorescent than the cochineal dye preparation, the lac dye preparation and the red yeast rice dye. The light resistance was also excellent, with little change in hue. In addition, internal penetration and migration of the dye to the white background were hardly seen.

Example 3 Dunaliella carotene (containing 20% carotene) was treated with a ball mill, and carotene crystals were finely pulverized. 5 parts of this solution was added to a mixed solution of 1 part of sucrose fatty acid ester, 1 part of glycerin fatty acid ester and 93 parts of water, and the mixture was dispersed and emulsified with a homomixer to obtain a Dunaliella carotene colorant preparation. Next, the Dunaliella carotene colorant preparation thus obtained was added and mixed as shown below, then filled in a vinylidene chloride casing, and
Fish sausage was prepared by sterilizing the retort at 21 ° C for 20 minutes.

(Prescription of fish sausage) Frozen succulent surimi (second grade) 100 g Salt 1.6 g Corn salad oil 6 g L-sodium glutamate 0.4 g Spice 0.3 g Wheat starch 3.2 g Ice water 24 g Dunaliella carotene colorant preparation 3 g

Comparative Example 3 In the same manner as in Example 3, instead of the Dunaliella carotene colorant preparation, a cochineal colorant preparation and a rack colorant preparation were prepared individually and fish sausages were prepared so as to have almost the same concentration. These fish meat sausages and the fish meat sausage of Example 3 were exposed to sunlight for 7 days for light resistance, and were kept in a thermostat at 35 ° C. for 7 days for comparison of heat resistance.
The hue and light resistance were visually observed, and the results are shown in Table 3.

[0023]

[Table 3]

(Note) Hue: The hue of the colored kamaboko was visually observed. Light resistance: After 7 days of irradiation with sunlight, the residual rate (%) of the dye was determined by visual comparison.

As is clear from Table 3, the hue of the fish meat sausage colored using the Dunaliella carotene colorant preparation showed a vivid red color, and the cochineal dye preparation and the rack having the light resistance equivalent to that of the tar dyes. Compared with the dye preparation, there was almost no change in hue even when exposed to sunlight for 7 days, and it was very excellent in light resistance.

Claims (2)

[Claims] 1. A marine product, characterized in that an oil-soluble carotenoid pigment is micronized and then dispersed in an aqueous raw material, or dispersed in an aqueous raw material and then micronized to obtain a red colorant. Red coloring method for paste products. 2. A method of dispersing the oil-soluble carotenoid pigment according to claim 1 in an aqueous raw material, wherein an emulsifier,
A red coloring method for a fish paste product, which comprises coloring with a red coloring agent obtained by adding one or more of a group consisting of a thickening stabilizer and a food material having an emulsion stabilizing effect.