JPH0158945B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for coloring foods. Foods, especially seafood paste products, breads, confectionery, noodles, milk drinks, lactic acid bacteria drinks, etc., can be browned during the heating process by utilizing the so-called Maillard reaction between sugars and amino acids contained in foods. It is known that coloring can be used to increase commercial value. However, in recent years, due to changes and diversification of tastes, there has been a demand for not only a brown finish but also a yellow finish.
Therefore, there is a demand for a new yellow-based coloring method. In view of this situation, the present inventors conducted various research on methods for coloring foods with a glossy golden color, which is considered to be the most desirable yellow color, and found that the purpose was achieved by using xylose and maltose together. This discovery led to the completion of the present invention. The present invention is a method for coloring foods in a yellowish color, which is characterized by adding xylose and maltose to food raw materials during the production of foods. Conventionally, xylose,
Sugars such as glucose, sugar, invert sugar, dextrin, and blackstrap molasses were used to promote browning.
However, with the use of these sugars, although it was easy to achieve a brown finish, it was difficult to achieve a yellowish finish. Furthermore, even if a yellow color can be achieved, the cost increases significantly due to the large amount of expensive xylose required, resulting in disadvantages such as poor economic efficiency. According to the present invention, by adding xylose and maltose together to foods, a glossy texture that cannot be obtained by conventional methods of using xylose, glucose, sugar, invert sugar, dextrin, blackstrap molasses, etc. alone or in combination can be obtained. It can be colored golden yellow. The method of the present invention also has the advantage of being easy to color. It is thought that the coloring achieved by the method of the present invention is probably achieved by the synergistic effect of the strong coloring property of xylose and the pale yellow coloring property and gloss-imparting property of maltose. When carrying out the present invention, xylose and maltose are added to food raw materials. Food raw materials include, for example, fish paste, which is the main ingredient in seafood paste products, and mixtures of this with oils and fats, starch, seasonings, spices, etc., and wheat flour, which is the main ingredient in breads, confectionery, noodles, etc. Examples include mixtures containing butter, eggs, seasonings, etc., milk drinks that have not been sterilized or packaged, and lactic acid bacteria drinks. The blending ratio of xylose and maltose is 0.1 to 20 parts by weight of maltose to 1 part by weight of xylose.
Particularly suitable is 0.2 to 10 parts by weight. The total amount of both ingredients is usually 0.1 to 5% by weight based on the food ingredients.
It is particularly preferable to add 0.2 to 3% by weight.
In addition, for the purpose of accelerating or intensifying coloring, in addition to the above-mentioned two components, glutamic acid or its sodium salt, amino acids such as glycine, lysine, and arginine, diammonium phosphate, triammonium phosphate,
Salts such as tripotassium phosphate and potassium carbonate can also be added. These components may be mixed with food raw materials in any food manufacturing process prior to the heating process. Each component can be in any form such as liquid, powder, or granule, and can be preliminarily mixed or added individually. Next, this food material is molded as necessary, and then preferably heat-treated, thereby making it possible to color the food product a glossy yellow color. Usually, there is no need to provide a process for coloring foods yellow, and coloring can be promoted by a heating process for the purpose of processing and sterilizing foods. Parts and % in the examples mean parts by weight and % by weight, respectively. Example 1 100 parts of frozen ground pollack, 2.5 parts of salt, 0.5 parts of monosodium glutamate, 7 parts of potato starch
0.2 parts of xylose and 0.5 parts of maltose were added to this to produce fried kamaboko in a conventional manner. The coloring state of the obtained fried kamaboko was observed and evaluated by 20 judges. For comparison, we used kamaboko prepared in the same manner with the addition of 0.4 parts of conventional products, 0.4 parts of xylose and 4 parts of glucose, or 0.7 parts of a commercial preparation (containing 25% xylose, 2% diammonium phosphate, and 73% glucose). . The evaluation results are shown in the table below. Those exhibiting a shiny golden color were rated as "good", and depending on the extent to which the color tone deviated from that, they were rated as "average" or "poor".

[Table] From the results, it was confirmed that the product according to the present invention exhibited an extremely superior color tone, that is, a glossy golden color, compared to products using conventional products. Example 2 60 parts of raw fish meat (croaker, eso), 40 parts of frozen ground pollack, 10 parts of starch, 3 parts of salt, 1 part of seasoning,
Using 3 parts of egg white, 4 parts of sugar, and 20 parts of ice water, add 0.2 part of xylose and 1 part of maltose,
Chikuwa was produced using a conventional method. This product had a bright, shiny golden color. Example 3 Using 100 parts of soft flour, 30 parts of unsalted butter, 0.6 parts of salt, 0.5 parts of baking powder, 25 parts of whole eggs and 50 parts of powdered sugar, to which 0.5 parts of xylose and maltose were added.
After adding 0.5 part and mixing to prepare the dough, 160
The kutsky was produced by baking at ℃ for 20 minutes. This product exhibited a uniform, glossy golden color. Example 4 Using 100 parts of wheat flour, 1.5 parts of salt, 0.14 parts of kansui (solid matter equivalent) and 33 parts of water, xylose was added to this.
Instant noodles were produced by a conventional method by adding 0.3 parts of maltose and 0.3 parts of maltose. This product had a shiny golden color.

Claims (1)

[Claims] 1. A method for coloring food in a yellowish color, which is characterized by adding xylose and maltose to food raw materials during food production.