JPH057456A - Red coloring method for pickles - Google Patents

Abstract

(57) [Summary] [Object] The present invention relates to a food product, such as vegetables,
The purpose of the present invention is to color pickles containing fruits, mushrooms, seaweed and other main raw materials into a bright bright red color industrially. [Structure] Pigment and alum obtained by hydrolyzing a pigment extracted from water or hydrous alcohol from one or more of Western madder root, tissue culture cell of Western madder or hairy root culture of Western madder, A red coloring method for pickles, which comprises coloring the pickles using a uniform red pigment composition comprising organic acid salts and carbonates. [Effect] Colored pickles exhibit a bright bright red color with excellent light resistance.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to foods, and an object of the present invention is to industrially advantageously color brightly reddish pickles containing vegetables, fruits, mushrooms, seaweed and the like as raw materials.

[0002]

2. Description of the Related Art In recent years, there has been an increasing demand for natural pigments as food pigments. Known pigments for coloring pickles in red include quinone pigments such as cochineal pigments and lac pigments, anthocyanin pigments such as red cabbage, grape pigments and berry pigments, gardenia red pigments, red malt pigments and beet pigments. Has been. However, these pigments have a major drawback when used for coloring pickles. That is, the anthocyanin dye turns purple when the pH is neutral to weakly alkaline and cannot be used as red. Red malt dye is inferior in light resistance, and beet dye is inferior in heat resistance, so that the fading of the dye cannot be used remarkably. Gardenia red pigment is a dark hue with a purplish hue, and it was difficult to color it in bright bright red.

[0003]

Here, it is a problem to be solved by a person skilled in the art to create a method for coloring pickles in a bright bright red color having excellent light resistance. This invention is one answer to this problem. The present invention will be described in detail below. The present invention, when coloring pickles in red,
Pigments, alums, and organic acid salts obtained by hydrolyzing pigments extracted from water or hydroalcoholic alcohol from one or more of Western radix root, tissue culture cell of Western madder or hairy root culture of Western madder The present invention uses a uniform red dye composition composed of carbonates, and this is a feature of the present invention.

[0004]

The method for preparing the red pigment composition according to the present invention comprises water or hydrous alcohol from one or more of Western red radish root, tissue culture cell of Western madder or hairy root culture of Western madder. 3 to 4 parts of alum, 7 to 9 parts of organic acid salts, 1 to 1 part of carbonates per 1 part of pigment which is extracted, hydrolyzed, dried and pulverized to powder.
It is a mixture of 3 parts uniformly.

[0005] For example, the powdered pigment means that anthraquinone pigment is extracted from water or water-containing alcohol from one or more of Western radix root, western madder tissue culture cell or western madder hairy root culture. , Which is converted into a pigment that is easy to form an aluminum complex salt by a hydrolysis treatment using at least one of an enzyme, a microorganism, an acid or an alkali. Alum refers to burned ammonium alum, ammonium alum, burnt alum, alum, and other alums. Organic acid salts refer to sodium or potassium salts of tartaric acid, citric acid, malic acid, succinic acid, fumaric acid and the like. Carbonates refer to sodium hydrogen carbonate, sodium carbonate, potassium carbonate, calcium carbonate, and other carbonates.
A representative method for preparing a red dye composition has already been filed by the applicant of this invention on March 1, 1991 (Japanese Patent Application No.
61188).

Next, the process of coloring pickles will be described. First, prepare vegetables, fruits, mushrooms, seaweed, etc. as pickled ingredients. These may be raw, steamed or salted. In the selected main raw materials such as vegetables, fruits, mushrooms, seaweed, etc., 1 part of the red pigment composition of the present invention is dissolved in 2 to 9 parts of warm water, and a bran, rice cake or salt, seasoning, acidulant, By adding auxiliary materials such as preservatives, sweeteners, and sizing agents, and pickling them, reddish pickles can be obtained. The pickles here are
Vegetables, fruits, mushrooms, seaweed, etc. as the main ingredients, salt, soy sauce, miso, lees, koji, vinegar, rice bran, mustard, moromi, and other ingredients. These are classified into those that have been soaked and then aged, and then preserved with salt, alcohol, acid, etc., and those that have been soaked in a short period of time. Typical examples are ginger pickles, pickled plums, pickled plums,
Examples include Fukugami-zuke, Shiba-zuke, ginger-zuke, Korean-zuke, and ume-zuke. This is the end of the invention. According to the present invention, pickles can be colored in bright bright red with excellent light resistance. This will be described using the following example.

[0007]

【Example】

Example 1 2000 g of 70% alcohol per 100 g of Western red radish root
Was added, and the mixture was extracted at 80 ° C. for 10 hours, filtered, and filtrate 1
500 ml was obtained. To this filtrate, 10 g of Cokulase SS manufactured by Sankyo Co., Ltd. was added as an enzyme, reacted at 35 ° C. for 36 hours, hydrolyzed, dried and pulverized to obtain 11 g of a powdery pigment. A red pigment composition A was prepared by uniformly mixing 25 g of ammonium alum, 50 g of sodium malate and 18 g of sodium carbonate (anhydrous) with 7 g of the obtained powder pigment. 10 g of this red dye composition A was added to hot water 9
A turnip 1 was prepared by adding 0 g of the dye solution dissolved as described below to 1000 ml of this cherry pickled solution, and then cutting it into a circle.
000 g was immersed for 2 days to prepare cherry pickles. Similarly, a cochineal dye composition, a lac dye composition, and a red malt dye were individually prepared to have almost the same concentration feeling, and cherry pickled with a 3000 lux fluorescent lamp for 3 days.
Irradiation was performed and the light resistance was visually compared, and the results are shown in Table 1. (Prescription) (Composition of Sakurazuke liquid) Citric acid 5 g Salt 200 ml Malic acid 3 g Sodium fumarate 3 g 90% Acetic acid 6 g Succinic acid 1 g Red dye composition A dye liquid 5 ml Make up the total volume to 1000 ml with water.

[0008]

[Table 1] (Explanation) Hue: The hue of the pickled vegetables was visually observed. Light resistance: Irradiation with a fluorescent lamp (3000 lux) was performed for 3 days. The residual rate (%) of the pigment is shown by visual comparison. Results Sakurazuke, which was prepared using Red Dye Composition A, exhibited a bright bright red color and showed less hue change in light resistance due to a fluorescent lamp as compared with Cochineal Dye Composition, Rack Dye Composition and Red Koji Dye. , Was very good.

Example 2 7 g of the pigment of the powder obtained in Example 1 was added to baked alum 21.
g, L-sodium tartrate 60 g, and sodium carbonate (anhydrous) 12 g were uniformly mixed to prepare a red dye composition B. 20 g of this red pigment composition B was dissolved in 80 g of warm water, and then this pigment was used to prepare a plum pickling solution having the following formulation. To 1000 ml of this pickled plum solution, 1000 g of plum that had been washed with water, soaked overnight, and plucked was soaked for 3 days to prepare plum pickles. Similarly, the cochineal dye composition, the lac dye composition, and the red yeast rice dye were individually and individually exposed to Umezuke for 7 days by irradiating with sunlight, and the light resistance was visually compared. (Prescription) (Composition of Umezuke solution) Salt 200 ml Potassium chloride 15 g Sodium glutamate 20 g Red pigment composition B pigment solution 10 ml The total amount is 1000 ml with water Results The color of the plum pigment prepared using red pigment composition B is vivid It had a very bright red color and showed almost no change in hue even after irradiation with sunlight for 7 days, and was very excellent in light resistance, as compared with the cochineal dye composition, the lac dye composition and the red yeast rice dye. Moreover, even if the colored plum pickles were washed with water, there was no color bleeding, and the dyeing properties were excellent.

Example 3 Cultured cells derived from Western red radish were cultured in a medium containing plant hormones and sucrose, and the resulting dried cultured cells 100 were obtained.
2000 g of 70% alcohol was added to g, 80 ° C, 1
Extract for 0 hours, filter and add 8000 ml of water. 20 g of Sankyo Co., Ltd.'s Cochrase SS was added to the extract thus obtained, which was hydrolyzed with an enzyme at 35 ° C. for 36 hours, filtered, dried, and pulverized to obtain 12 g of a powdery pigment. A red dye composition C was prepared by uniformly mixing 26 g of alum, 63 g of sodium citrate, and 20 g of anhydrous sodium carbonate with 7 g of the powder dye. A dye solution prepared by dissolving 10 g of the red dye composition C in 90 g of warm water was added as shown in the following formulation to prepare a red ginger pickle solution. This ginger pickle solution 1000ml has 10 ginger
00 g was immersed for 2 days to prepare red ginger. Similarly, the cochineal dye composition, the lac dye composition, and the red malt dye were individually prepared and adjusted to almost the same density, and the red ginger was exposed to sunlight for 7 days to visually compare the light resistance. (Prescription) (Composition of red ginger pickle solution) Granulated sugar 29 g Salt 20 g Citric acid (crystal) 5 g 50% Lactic acid 2 g Vinegar 10 g Potassium sorbate 0.25 g Red dye composition C dye solution 20 ml Make up the total volume to 1000 ml with water. Results The hue of the red ginger prepared with the red pigment composition C exhibited a bright bright red color, and almost changed to the hue even when exposed to sunlight for 7 days, as compared with the cochineal color composition, the rack pigment composition and the red yeast rice pigment. However, it was very excellent in light resistance.

Claims (1)

What is claimed is: 1. A pigment extracted with water or hydrous alcohol from one or more of Western radix root, tissue culture cell of Western madder or hairy root culture of Western madder is hydrolyzed,
A method for red coloring pickles, which comprises coloring pickles using a uniform red pigment composition comprising the obtained dye and alums, organic acid salts and carbonates.