RU1819275C - Method of dye preparing for foodstuffs - Google Patents

Abstract

The invention relates to the food industry, in particular to the production of dyes. SUMMARY OF THE INVENTION: chopped onion husks are extracted with water, filtered, evaporated and tannin is added to the concentrated extract in an amount of 1.0-1.25% by weight of the extract. 2 tablets;

Description

The invention relates to the food industry, in particular to technological processes for the production of dyes for their vegetable raw materials.

The aim of the invention is to reduce the cost of dye and increase the color fastness of food products during their heat treatment.

The essence of the method is that the pre-washed onion husks are crushed, extracted by boiling, the resulting aqueous extract is concentrated to obtain a content of about 0.1-1.15 g / cm3 and filtered. Then, 1.0-1.25% titanium is added to the aqueous extract, stirred, filtered.

Examples 1-7. To 100 g of chopped pre-washed onion husks, 600 ml of water was added and allowed to stand for 2 hours to swell. It is then boiled for 3 hours, thereby obtaining a first extract, which is separated from the onion husk by filtration. Next, a new portion of 400 ml of water was added to the remaining husk and boiled for another 1 hour. The second extract is also separated by filtration and combined with the first. The whole extract is evaporated on a rotary evaporator to a density of about 1.15 g / cm at a pressure of 0.9 atm, a temperature of 70 ° C,

In Examples 1-6 (Table 1), tannin, taken in an amount of 0.5, was added to the aqueous extract obtained after evaporation; 0.75; 1.0; 1.25; 1.5; 2.0% by weight of the extract, mix the solution and filter.

In Example 7 (control), the resulting extract was filtered without the addition of tannin.

 The color intensity D15 of the resulting solution is, respectively: 0.97; 1.1: 1.2; 1,2; 1,2; 1.2: 0.66.

As the data in table. 1, the most intense coloring of the dye is achieved with the addition of tannin 1-1.25%. A further increase in its concentration does not lead to increased color.

The dyes obtained in Examples 3 and 7 are added to the white minced fish in an amount of 2.3, 4% (see table 2). Sausages are prepared from minced meat and cooked for 30 minutes or sautéed in vegetable oil for 15 minutes. In addition, stuffing stuffed in cans, roll up

and sterilized according to the formula

fe

00

h y

and

with

i.e. at a temperature of 120 ° C for 40 minutes.

The data shown in table 2 show that the dye in accordance with the invention provides the color of minced fish from pale pink to dark pink (depending on concentration), and this color is preserved for all types of heat treatment, while the product with dye obtained without the addition of tannin, after processing, acquires a dirty color.

Using the proposed method for producing food coloring provides the following advantages:

dye stability during heat treatment;

simplicity of technology;

low cost of dye obtained:

0

dye solubility in water, oil, syrups.

The resulting dye can be used in the confectionery industry (for coloring cream, dough, glaze), in the production of meat and fish sausages, sausages and other minced fish products.

Claims (1)

The claims A method for the preparation of food colorings, which involves chopping onion husks, extracting it with water, filtering the obtained extract and evaporating, characterized in that, in order to reduce the cost of dyes, the color fastness of foodstuffs during their heat treatment after evaporation in a concentrated aqueous extract tannin is added in an amount of 1.0-1.25% by weight of the extract. 0 Table 1 table 2