JPS55111761A - Preparation of packed and colored alimentary paste - Google Patents
Preparation of packed and colored alimentary pasteInfo
- Publication number
- JPS55111761A JPS55111761A JP1727379A JP1727379A JPS55111761A JP S55111761 A JPS55111761 A JP S55111761A JP 1727379 A JP1727379 A JP 1727379A JP 1727379 A JP1727379 A JP 1727379A JP S55111761 A JPS55111761 A JP S55111761A
- Authority
- JP
- Japan
- Prior art keywords
- pastes
- colored
- packed
- edible coloring
- steamed
- 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.)
- Granted
Links
Abstract
PURPOSE: To prepare packed and colored alimentary pastes whose appearance is homogeneous and beautiful in color, by dipping steamed or boiled and colored pastes into an aqueous solution of edible coloring matters having the same color as that of the pastes and draining.
CONSTITUTION: Steamed or boiled and colored alimentary pastes are dipped in an aqueous solution, a solution in a solvent, or suspension of edible coloring matters having the same color as that of the pastes for a short time. After draining, they are packed in a water-proof bag. Examples of edible coloring matters are crocin, carthamine yellow, riboflavin, crocetin, chlorophyll, alizarin, and bixin. A preferable concentration of the edible coloring matter is such that the absorbance at 440nm of a crocin solution is within the range of 0.1W0.6 when an ordinary yellow steamed Chinese pastes are dipped in water at 10°C for 40min.
COPYRIGHT: (C)1980,JPO&Japio
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54017273A JPS6041580B2 (en) | 1979-02-19 | 1979-02-19 | Manufacturing method for packaged colored noodles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP54017273A JPS6041580B2 (en) | 1979-02-19 | 1979-02-19 | Manufacturing method for packaged colored noodles |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS55111761A true JPS55111761A (en) | 1980-08-28 |
JPS6041580B2 JPS6041580B2 (en) | 1985-09-18 |
Family
ID=11939356
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP54017273A Expired JPS6041580B2 (en) | 1979-02-19 | 1979-02-19 | Manufacturing method for packaged colored noodles |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS6041580B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0328129A2 (en) * | 1988-02-12 | 1989-08-16 | Takeda Chemical Industries, Ltd. | Yellow-colored solid matter and production thereof |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6415464A (en) * | 1987-07-07 | 1989-01-19 | Hanshin Electrics | High-energy ignition device |
JPS6419072U (en) * | 1987-07-23 | 1989-01-31 | ||
JPS6483863A (en) * | 1987-09-28 | 1989-03-29 | Hanshin Electrics | Igniting method for internal combustion engine |
-
1979
- 1979-02-19 JP JP54017273A patent/JPS6041580B2/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0328129A2 (en) * | 1988-02-12 | 1989-08-16 | Takeda Chemical Industries, Ltd. | Yellow-colored solid matter and production thereof |
Also Published As
Publication number | Publication date |
---|---|
JPS6041580B2 (en) | 1985-09-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE2960993D1 (en) | The use of an ascorbic acid derivative as bio-available vitamin c in a food containing an anthocyanic pigment and a color stable food compositions containing the same | |
GB2011484B (en) | Aqueous dye preparations of dyes difficiltly soluble in water | |
JPS55111761A (en) | Preparation of packed and colored alimentary paste | |
JPS54157130A (en) | Preparation of nonndusty* easy to disperse particulate pigment or dye | |
JPS5564781A (en) | Preparation of processed meat food packaged with colored packaging | |
JPS55426A (en) | Blood calcium detecting composite and testing member | |
ES8201194A1 (en) | Dyestuff composition for treatment of dolls artificial hair | |
JPS55111752A (en) | Method of coloring pickles yellow | |
Tanchev et al. | Kinetics of thermal degradation of the anthocyanins delphinidin‐3‐rutinoside and malvidin‐3‐glucoside | |
KR890001093B1 (en) | A process for the production of seasoned seaweed | |
JPH0139458B2 (en) | ||
JPS54143440A (en) | Soluble dye salt* preparation thereof* and coloring process using same | |
JPS56148250A (en) | Preservative for boiled noodle and method for using the same | |
JPS55108262A (en) | Rice ball and its preparation | |
JPS54160714A (en) | Preparation of colored, sugar-coated tablet | |
JPS55138371A (en) | Preparation of flavor formulation | |
GB1399100A (en) | Isolation and purification of water-soluble dyes | |
JPS5664742A (en) | Slurry mixture for pickling vegetable, fish and meat | |
JPS5231982A (en) | Microcapsule containing aqueous liquid and its preparation method | |
JPS5519079A (en) | Preparation of preservable packaged noodles | |
JPS5213549A (en) | Coloring of granulated starch | |
KR930009541A (en) | Food Preservative and Food Preservation Method Using Grape Extract | |
JPS5768757A (en) | Liqud seasoning having taste of dried bonito or the like | |
JPS52108061A (en) | Food coloring agent by natural red color | |
JPS57105161A (en) | Flour of whitebait and its preparation |