JPH0453470A - Method for coloring food red - Google Patents

Abstract

PURPOSE:To obtained red colored food being stable even in light-colored system by using Vitamin B12 and phosphoric acid salts. CONSTITUTION:A food is colored red using vitamin B12, phosphoric acid slats (e.g. sodium metaphosphate, sodium dihydrogenpyrophosphate or calcium hydrogenphosphate) and preferably iron slat (e.g. iron sodium citrate or iron citrate). Furthermore, phosphate and iron salt are preferably each used at amounts of <=2 pts.wt. (as P) and 0.1-1 pts.wt. (as Fe) based on 1 pts.wt. vitamin B12.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for coloring foods red, and aims to widely apply the stable red coloring method for foods to foods in general. .

[Conventional technology]

As pigments that color foods red, anthocyanin pigments, anthraquinone pigments, beet pigments, red yeast rice pigments, and the like are often used. However, these dyes have drawbacks. That is, it is unstable and susceptible to the effects of heat, light, pH, etc. Particularly when the amount of pigment used is small and the color of the colored food is pale, discoloration is significant. Various measures have been taken to stabilize these dyes, including methods to prevent fading, but no method has yet been found to be effective even for thinly colored threads. Vitamin B12 (dianocobalamin) is known as the "red vitamin" and can be used to color foods red. Vitamin B12 has almost no color change due to liquid properties, so It is possible to color foods over a wide pH range. However, it is currently difficult to use in foods because the color changes and fades due to the effects of heat, light, etc.

[Problem to be solved by the invention]

This invention aims to obtain a red-colored food that is stable, especially in a light-colored system, and achieved this purpose by achieving stabilization by combining vitamin B12 with a specific substance. be.

[Failure to solve the problem]

The present inventors have discovered that it is possible to stably color foods red by using a combination of vitamin B12 and a phosphate or a combination of a phosphate and an iron salt.

That is, it has been found that phosphate or a combination of phosphate and iron salt is effective in stabilizing vitamin B12.

This invention will be explained in detail below.

Vitamin B12 is a water-soluble vitamin listed in the Japanese Pharmacopoeia, and is listed as a fortifier in the list of food additives other than chemically synthesized products. Since vitamin B12 contains coba/l/ ) in its molecule, its crystals exhibit a red color, and when added to foods, they exhibit a bright red color. The amount used varies depending on the food to be colored, but it is 5 to 100 ppm for transparent drinks and jelly, and for sauces.
200-1000 ppm for opaque systems such as ji and kamaboko
is appropriate.

The vitamin B12 used is powder, water or alcohol solution.

The phosphates and iron salts used in combination are not particularly limited.

Examples of phosphates include sodium metaphosphate, potassium metaphosphate, sodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate, sodium phosphate,
Disodium phosphate, trisodium phosphate, potassium phosphate, dipotassium phosphate, tripotassium phosphate, tricalcium phosphate, calcium hydrogen phosphate, calcium dihydrogen phosphate, ammonium phosphate, tricalcium phosphate Ammonium and others.

Examples of iron salts include sodium iron citrate, iron citrate, ammonium iron citrate, iron lactate, and others.

A major feature of the method for coloring foods red in accordance with the present invention is that 1) vitamin B12 and phosphate, and 2) vitamin B12, phosphate, and iron salt are used in combination to color the food. The usage ratio is as follows. Vitamin B12 (pure product) 1 part amount (
weight and below), in the case of phosphates, phosphorus (P)
The amount may be 2 parts or less. The iron salt used in conjunction with this is iron (
An amount of 0.01 to 1 part is most effective as Fe), and if it is less than that, the effect will be weak, and if it is more than that, it may cause browning, so it is not preferable.

There are no particular restrictions on the method of adding vitamin B12, phosphates, and/or iron salts to food; they may be added in powder form, or dissolved in water such as ethanol, glycerin, or glopylene glycol in any proportion. A solution dissolved in an organic solvent may also be used. They may be added at any step during food production, and do not necessarily need to be added at the same time.

Furthermore, there is no particular restriction on the order of addition.

Next, the present invention will be explained in more detail by showing examples.

This experiment consisted of 1251 parts of fructose glucose liquid sugar and 2 parts of citric acid. Acid-sugar solution (Br 1xlo) made up to 11 with water.

Light resistance and heat resistance tests were conducted at pH 2, 8). Potassium phosphate was used as phosphorus, and sodium iron citrate was used as iron.

Light resistance test using ultraviolet carbon arc light resistance tester (Model FA-8 manufactured by Suga Test Instruments) Wavelength range: Ultraviolet (main wavelength 3801 m) Sample surface energy: 888 mW - Layer/i Irradiation time = 6 hours Temperature = 40°C Heat resistance Test After heating in a hot water bath at 95° C. for 60 minutes, the absorbance at the maximum absorption wavelength in the visible region was measured using a spectrophotometer, the residual percentage of the dye was calculated, and the stability was evaluated.

Vitamin B12 has poor light resistance in acidic solutions, but its stability is increased by the use of phosphate or a combination of phosphate and iron salts.

Although the light resistance is improved by adding iron salt alone, the stability is further increased when it is used in combination with phosphate.

Regarding the amount of phosphate added, 1 part is more effective than 0.5 part per vitamin 8121 part, but 2 parts
Even if the amount is increased to 1 part, the effect is almost the same as adding 1 part.

Example 2 Comparison with other dyes In this experiment, light and heat resistance tests were carried out using Matsuklebain buffer solutions of pH 8 and pH 7.

The test conditions are the same as in Example 1.

The red pigments conventionally used in foods are quite unstable in systems with low coloring density.

Vitamin B12 with phosphate salt or a combination of phosphate and iron salt has excellent properties and exhibits considerable stability even in a pale color system, regardless of the pH of the food.

Example 3 During the kamaboko manufacturing process, 100 kg of surimi (fish meat: 100 kq, starch: 8 kQ) was crushed using a crusher.
, 3 kg of 91 sodium chloride, 1 kq of sodium glutamate, 1 kq of sodium glutamate, 1 kq of sodium glutamate, 10° C. or lower, I) H7, O) were added with a dye (described below) to color the kamaboko red. Discoloration and fading after the steaming process was observed. In addition, discoloration and fading of the steamed kamaboko after being irradiated with fluorescent light in a refrigerator for 10 days was observed.

The survival rate is determined by visual inspection, assuming that the amount of kamaboko before steaming is 100%.When coloring with vitamin B12 alone or with vitamin B12 and arsenic iron, discoloration and fading after steaming is significant, but when sodium metaphosphate is used in combination, discoloration and fading can be suppressed.

Rather than adding only sodium metaphosphate, the combined use of sodium metaphosphate and iron citrate has a greater effect in preventing discoloration and fading. A similar tendency was observed for discoloration and fading after irradiation with fluorescent lamps.

Example 4 Sausage coloring In the sausage coloring process, in the kneading process using a silent cutter, sausage raw material 1 o o k
q (70kq of pork, 1.5kq of pork fat, 15kq of ice water)
, temperature 10° C., pH 6.0), and a dye (addition conditions similar to those for the above-mentioned kamaboko) was added to give it a red color. Observe the change in color and fading after the filling, boiling, and smoking processes of the usual doshi.

As with the discoloration and fading of Kamapoko after steaming, vitamin B1
2 combined with sodium metaphosphate or sodium metaphosphate and sodium iron citrate contains vitamin B
The stability was superior to that of B12 alone or a combination of vitamin B12 and sodium iron citrate.

Example 5 Colored granulated sugar for jelly 220? The gelling agent 131 is thoroughly mixed, stirred and dissolved in water 7601, heated for 80° CIO, and then allowed to cool. At 60°C citric acid 1.52, peach essence 14. Vitamin Bx20.0 dissolved in a small amount of water
2f and phosphoric acid power! 1000 by adding Jium 0.04P
It was set as r.

The peach jelly prepared in this manner exhibited a bright red color, and remained bright red even after one month of irradiation with fluorescent light.

Example 6 Hard candy coloring granulated sugar 651, starch syrup 5.0? , water 15f' total 1
Heat 301 in a pot to 150°C, cool to 130°C, and add citric acid 0.51, fragrance 0.2f, and vitamin B1 while stirring.
21% water Mg! 0.1 ml, sodium metaphosphate 1
% water, and 0.1 d of a 1% sodium iron citrate aqueous solution were added, and the mixture was quickly poured into a mold and molded.

A bright red candy with no browning or fading during the manufacturing process was obtained. No discoloration or fading was observed even after one month of fluorescent lamp irradiation.

Example 7 Colored soft flour for biscuits 600? , powdered sugar 180v, skim milk powder 12f1 baking powder 15v1 toning 180f, water 1
20? , Bt20.2 f/, potassium phosphate 0.4r, and sodium iron citrate 0.22 were kneaded and baked at 200°C for 7 minutes. The biscuits produced had a bright red color and remained bright red even after being exposed to fluorescent light for one month.

Example 8 Colored dressing Vinegar 2201, Salt 301, Malic acid 21, Vitamin B
120.0025 F, Sodium Metaphosphate 0, O0
5? , iron phosphate)! J'7mu 0.00! Mix 500 wl of M' with fresh water, and add 3 ounces of salad oil to this mixture.
00? was added to adjust the separate dressing. The dressing had a bright red color and remained bright red even after being irradiated with a fluorescent lamp for a month.

Example 9 Coloring of pickles Vinegar 2f, phosphoric acid 0.7? , succinic acid 0.08r.

Lactic acid 0.2f, sodium glutamate 0.8r, vitamin B120.02F, potassium phosphate 0.04F,
I love the subzuke in water 401! Pickled cucumbers were prepared by soaking J100P. The pulp of the cucumber pickles thus obtained exhibited a bright red color, and after being packaged in a plastic bag, it was left under a fluorescent lamp for one week, but almost no discoloration was observed.

Claims (2)

[Claims] (1) A method for coloring foods red, characterized by using vitamin B12 and phosphates. (2) A method for coloring foods red, characterized by using vitamin B12, phosphates, and iron salts.