JPS59120075A - Coloring of food - Google Patents

Abstract

PURPOSE:To obtain a colored food resistant to blotting during storage, by adding and mixing an anthraquinone natural dye and a salt selected from calcium salt, magnesium salt, and aluminum salt to the food. CONSTITUTION:The objective colored food is prepared by adding an anthraquinone-type natural dye (e.g. cochineal pigment, chermes pigment, etc.) and/or an agent containing the anthraquinon-type natural dye, and mixing the colored food with one or more salts selected from calcium salts (e.g. calcium lactate), magnesium salts (e.g. magnesium chloride) and aluminum salts (e.g. aluminum chloride). As an elternative method, the salt such as calcium salt is added to the food, and then the product is colored with the anthraquinone-type natural dye.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing color bleeding in processed foods. More specifically, the present invention involves adding the pigment to foods colored with anthraquinone natural pigments, ih and protein foods. The present invention relates to a method for preventing color bleeding by adding and mixing seven or a mixture of two or more of calcium salts, magnesium salts, and aluminum salts either before or after the step of adding and mixing calcium salts, magnesium salts, and aluminum salts.

Traditionally, carotenoids are used as natural pigments to color foods.
color! , 7-labonoid pigments, anthocyanin thread pigments, quinone pigments, porphyrin pigments, and petacyanin pigments, among which red pigments include anthraquinone pigments (which have excellent heat resistance and light resistance).
Seven types of quinone pigments are widely used. Kermes dyes, cochineal dyes, and lac dyes of anthraquinone color I have excellent heat resistance and light resistance, but on the other hand, the color tone changes significantly with p■, becoming reddish-orange on the acidic side, red when near neutral, and red on the alkaline side. It turns purple. Furthermore, when used in protein or food products, it is adsorbed by the protein and changes color to an indistinct and dark reddish-purple color, significantly reducing the value of the food. Therefore, adding only anthraquinone pigments to protein foods is rarely practiced. As a method to improve these drawbacks, color f preparations containing dye stabilizers such as calcined alum, calcined ammonium alum, tartaric acid or alkali salts, sodium carbonate, etc. are used in combination, or else these stabilizers are blended. This has led to its use as a stable, water-soluble pigment with vivid color tones. However, when kamaboko, crab-style kamaboko, crafted kamaboko, naru-maki, meat sausage, etc. are colored with the above-mentioned anthraquinone-based natural dyes or their dye preparations (hereinafter referred to as dye preparations), the dye may bleed during storage. and significantly reduce the product value. For example, in the case of red kamaboko, that is, a kamaboko with a kamaboko layer (red color 11) containing a red dye applied from the top surface to the sides, no bleeding occurs at the boundary between the red layer and the white kamaboko of the main body, and the red layer and white kamaboko do not bleed. Since it is necessary for the kamaboko to be clearly separated from the main body, if the boundary between the two is blurred or blurred, the commercial value of the kamaboko will be drastically reduced.

The present inventors have arrived at the present invention as a result of extensive research into preventing color bleeding in foods colored with colorant preparations. That is, we began research by analyzing the color bleeding phenomenon when conventional dye preparations were used, and discovered that the main cause of this was due to the water solubility of the dye preparations. Furthermore, by reducing the water solubility of pigment preparations, it was possible to reduce migration of pigments and prevent bleeding, but it was found that it was extremely difficult to uniformly color foods even when they were added to foods. Ta. Using the techniques accumulated from these experiences and the knowledge regarding the manufacturing process of each food product, we manufactured numerous prototypes of each food product, and as a result, we arrived at the present invention. The anthraquinone natural pigments and/or their pigment preparations used in the method of the present invention are mainly 7 types or 2. A mixture or mixed solution of the above or these with a pigment stabilizer (burnt alum, Akatsuki ammonium alum, tartaric acid or alkali salts and carbonic acid, etc.), calcium salts,
Generally, free acid salts and organic acid salts can be used as magnesium salts and aluminum salts, but when used in foods in Japan, they must be substances listed in the Official Food Additives Standard.

On the other hand, there is no particular limit to the amount of these salts used, but it varies depending on the type and amount of the coloring agent added, and they are generally used at Nono-
Preferably cents.

Examples are given below to specifically explain the method of the present invention, but the method of the present invention is not limited thereto. Table 1 shows anthraquinone dyes or their dye preparations (dye preparations) used in the examples, and Table 2 shows seven types or mixtures of two or more of calcium salts, magnesium salts, and aluminum salts.

Example/ Red kamaboko was produced by selecting dyes I, II and Kermes dyes from Table 1 and salt dyes, ■ and ■ from Table 2. That is, one part of water is added to seven parts of the pigment preparation to prepare a pigment liquid. The above dye liquid was added to 700 parts of surimi for the upper part of kamaboko (pigment-containing layer) and mixed to uniformly color the mixture, and then 7 parts of each of salts I to ① were added and mixed to produce each colored surimi. Red kamaboko is produced using these upper fish using conventional methods.
The results observed after storage at 3 to 7C for a week are shown in Table 3. Although color bleeding occurred in the conventional method, color bleeding was prevented in the method of the present invention, and the product value increased. We were able to produce high quality red kamaboko.

Table 3 Examples From Table 1, the dyes ■, tV, V and cochineal dye were
Salts ①, calcium chloride, magnesium chloride and aluminum chloride were selected from Table 2 and red kamaboko was produced in the same manner as in Example. That is, 2 parts of water is added to 7 parts of pigment preparations to prepare a pigment liquid. Three parts of each of the above salts were added to 700 parts of surimi for the upper body of Ichiboko and mixed, and then a color liquid was added and mixed to produce each colored surimi. Red kamaboko was produced using the above-mentioned upper fish in a conventional manner and observed after storage at 10C for 5 days. The results are as shown in Table 7. Compared to the conventional method, the red kamaboko produced by the method of the present invention has less color bleeding. It was a product with high commercial value.

Table 1 (Note) All test plots were normal in flavor Example 3 Colors ■, ■, ■, and lac pigments from Table 7, and salts I, ■, ■, and ■ from Table 1. I selected and made crab-style kamaboko. That is, 3 parts of each of the above salts were added to 0 parts of sushi meat for crab a kamaboko, mixed, and molded to 15C.
I sat for 0 hours.

Thereafter, a dye solution prepared by dissolving 7 parts of the above dye preparations in water is applied to the surface, steamed and cut in a conventional manner,
Manufactured crab-style kizami.

! Table 3 shows the results of observation after storage at ~7C for a week. According to the results, the products produced by the method of the present invention had no color bleeding, had high product value, and had a high flavor as shown in Table 5 (Note). The results were normal in all test plots.

Example □ Dye □ was selected from Table 1, calcium chloride was selected from Table 1, and the following volumes were manufactured. Surimi for coloring of Narumaki / θ03 of calcium chloride in θθ part; θ0 left; θ
After adding and mixing 5 and 7 parts of /; θ / 3, respectively, a dye liquid prepared by dissolving 03 parts of the above dye (2) in 7 parts of water was added and mixed to produce colored shiitake. When a roll was produced using this in a conventional manner, the character ``no'' was clearly colored. Results observed after storage at /θC for 3 days)
are shown in Table 6.

In the test plots (A2 to 9) using the method of the present invention, which was common in Section B, there was some color bleeding on the λ, but in the other test plots, there was no color blurring and a clear "no" mark was obtained. It had a high commercial value.

Example S A spring breeze sausage was produced by selecting the coloring matter (2) from Table 7 and the salt (2) from Table 2 as follows. In other words, θ of salt ■ for sausage minced meat; /; 3; left; 7; /
Colored surimi was prepared by adding and mixing the θ and left portions, and then adding and mixing a dye liquid prepared by diluting the ko portion of the dye ① with 5 parts of water. Using the colored surimi and non-colored surimi, Harukaze sausage was produced using a conventional method.
The mark could be clearly colored. Table 7 shows the results observed after storing this at 10c/week.

(Note) There was some interest in the horse name test group, but the other test groups were normal.Example B Select dye I from Table 1, calcium chloride from Table 2, and dye 7 A pigment preparation was prepared by adding 03 to 10 parts of calcium chloride. Add Ω parts of water to 2 parts of this mixture to obtain a coloring liquid, and add and mix with 10 θ parts of the fish meat used for the upper body of kamaboko. Using the obtained colored surimi, red kamaboko was produced by a conventional method and observed after storage at S to 7C for one week. The results were as shown in Table 3. However, in the method of the present invention, color bleeding could be prevented and red kamaboko with high commercial value could be produced.

Table 3

Claims (6)

[Claims] (1) A food product characterized by adding and mixing an anthraquinone natural pigment and/or a preparation containing the same, and a mixture of seven or two or more of calcium salts, magnesium salts, and aluminum salts to the food product. Coloring method. (2) Anthraquinone natural pigments and (
or) the first step of adding and mixing a preparation containing the same and 1. of calcium salts, magnesium salts and aluminum salts. 2. The method for coloring food according to claim 1, which comprises a first step of adding and mixing seven or a mixture of two or more of the above. (3) The first step of adding and mixing seven types or a mixture of two or more of calcium salts, magnesium salts, and aluminum salts to food, and adding and mixing anthraquinone natural pigments and/or preparations containing them. Claim 1, characterized in that it consists of a step S.
The method described in section. (4) The anthraquinone natural pigment and/or the preparation containing it are in the form of a solution, and the addition to and mixing with the food consists of a step of treating the surface of the food with the solution. The method described in Section 1. (5) The method according to claim 1, characterized in that seven or more of calcium salts and magnesium salts are blended into the anthraquinone natural pigment and/or a preparation containing the same. (6) An anthraquinone natural pigment and/or a mixture of two or more of calcium salts, magnesium salts, and aluminum salts is added to the anthraquinone natural pigment and/or a preparation containing the same. and/or a method for preventing color bleeding in food products containing the same.