JPH057475A - How to color red jam - Google Patents

Abstract

(57) [Summary] [Purpose] Using a pigment extracted from Western red radish to color jam into a bright bright red color with excellent heat and light resistance. [Structure] Pigment and alum obtained by subjecting a pigment extracted with 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 to hydrolysis, A method of coloring a jam red with a red pigment composition comprising organic acid salts and carbonates. [Effect] The colored jam exhibits a bright bright red color with excellent heat and light resistance.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to food products. The aim is to color jams, preserves, marmalades and other jams in a bright bright red color industrially advantageous.

[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 jam into 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 yeast rice pigments and beet pigments. Has been. However, these pigments have a major drawback when used for coloring jam. That is,
When the pH of the anthocyanin dye is weakly acidic to neutral, it turns reddish purple 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 color, and it is difficult to color it into a bright bright red color.

[0003]

Here, it is a problem to be solved by a person skilled in the art to create a method for coloring a jam into 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 provides a method for hydrolyzing a pigment extracted with water or hydroalcoholic alcohol from one or more of Western red radish root, Western madder tissue culture cell or Western madder hairy root culture when coloring jam to red color. Then, a uniform red pigment composition composed of the obtained pigment and alums, organic acid salts, and carbonates is used.
There is a feature of this 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. The carbonates mean sodium hydrogen carbonate, sodium carbonate, potassium carbonate, calcium carbonate, and other carbonates in general. It is advantageous that the representative method for preparing the red dye composition is based on the method already filed by the applicant of the present invention on March 1, 1991 (Japanese Patent Application No. 3-61188).

Next, the process of coloring the jam will be described. After adding a pigment liquid prepared by dissolving 1 part of the red pigment composition of the present invention in 2 to 9 parts of hot water to fruit juice containing fruits or pulp as a raw material, sugar and the like are boiled and semi-solidified to give a red color. A jam that presents is obtained. Examples of the jam here include apple jam, apricot jam, strawberry jam, blazer and marmalade. This is the end of the invention. Hereinafter, description will be made with reference to examples.

[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 9 g of a powder dye. 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. 0.3 ml of a dye solution prepared by dissolving 10 g of this red dye composition A in 90 g of warm water was added to the mixture shown in the following formulation, made up to 110 g with water, and further boiled down to 1
Apricot jam was prepared with a weight of 00 g. Similarly, a cochineal dye composition, a rack dye composition and a red yeast rice dye,
Put the apricot jam prepared individually according to the almost same sense of density in a transparent bottle under a 3000 lux fluorescent lamp,
Irradiation was carried out for 7 days and the light resistance was visually compared, and the results are shown in Table 1.
It was shown to. (Prescription of apricot jam) 60 g of starch syrup 15 g of apple paste 15 g of apricot paste 8 g of pectin 2 g of citric acid (crystal) 0.15 g of pigment liquid of red pigment composition A 0.3 ml The total amount is 110 g with water and boiled down to 100 g.

[0008]

[Table 1] (Explanation) Hue: The hue of the colored apricot jam was visually observed. Light resistance: Irradiation with a fluorescent lamp (3000 lux) was performed for 7 days. The residual rate (%) of the pigment is shown by visual comparison. Results The apricot jam prepared using the red dye composition A exhibited a bright bright red color, and showed less hue change after irradiation with a fluorescent lamp than the cochineal dye composition, the rack dye composition and the red yeast rice dye, and had a light resistance. It was very good in sex.

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 dye composition B was dissolved in 80 g of warm water, and 0.5 ml of the dye solution was added to a mixture of the materials shown in the following formulation, and the mixture was made up to 110 g with water and further boiled to 100 g.
g, and strawberry jam was prepared. Similarly, a cochineal dye composition, a rack dye composition and a red yeast rice dye,
Strawberry jam prepared according to the almost same sense of concentration was put in a transparent bottle and exposed to sunlight for 7 days, and the light resistance was visually compared. (Prescription of strawberry jam) Granulated sugar 60 g Strawberry paste 20 g Pectin 2 g Citric acid (crystal) 0.15 g Dye liquid of red dye composition B 0.3 ml Make up to 110 g with water and boil to 100 g. Results The hue of the strawberry jam prepared using the red pigment composition B exhibited a bright bright red color, and compared with the cochineal pigment composition, the rack pigment composition and the red yeast rice pigment, it was almost 7 days even when exposed to sunlight. There was no change in hue, and light resistance was very good.

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. 0.3 m of dye solution prepared by dissolving 10 g of this red dye composition C in 90 g of warm water
1 to a mixture of the materials shown in the following formulation and 1 with water
Orange marmalade was prepared by making it 10 g and further boiling it to 100 g. Similarly, the cochineal dye composition, the lac dye composition, and the red malt dye were separately prepared in orange bottles and orange marmalade prepared to have almost the same concentration, and then placed in a transparent bottle for 7 days to be exposed to sunlight for light resistance. The sexes were compared. (Prescription of orange marmalade) Granulated sugar 20 g Orange peel paste 40 g Pigment liquid of red pigment composition C 0.5 ml The total amount is 110 g with water and boiled to 100 g. Results The hue of orange marmalade prepared with Red Dye Composition C exhibits a bright bright red color, which is higher than that of the cochineal dye composition, the lac dye composition and the red yeast rice dye,
Even when exposed to sunlight for 7 days, there was almost no change in hue, and the light resistance was very excellent.

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 coloring jam with red color, which comprises coloring jams with a uniform red pigment composition comprising the obtained pigment and alums, organic acid salts and carbonates.