JPH01179666A - Use of pigment extracted from onion skin - Google Patents
Use of pigment extracted from onion skinInfo
- Publication number
- JPH01179666A JPH01179666A JP63001620A JP162088A JPH01179666A JP H01179666 A JPH01179666 A JP H01179666A JP 63001620 A JP63001620 A JP 63001620A JP 162088 A JP162088 A JP 162088A JP H01179666 A JPH01179666 A JP H01179666A
- Authority
- JP
- Japan
- Prior art keywords
- product
- products
- onion
- food
- natural
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000049 pigment Substances 0.000 title claims abstract description 13
- 241000234282 Allium Species 0.000 title claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 8
- 239000003086 colorant Substances 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 239000007787 solid Substances 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 3
- 235000013365 dairy product Nutrition 0.000 abstract description 3
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 235000014121 butter Nutrition 0.000 abstract description 2
- 235000013336 milk Nutrition 0.000 abstract description 2
- 239000008267 milk Substances 0.000 abstract description 2
- 210000004080 milk Anatomy 0.000 abstract description 2
- 235000013580 sausages Nutrition 0.000 abstract description 2
- 235000013322 soy milk Nutrition 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 1
- 229940023462 paste product Drugs 0.000 abstract 1
- 235000021055 solid food Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 18
- 229930014626 natural product Natural products 0.000 description 10
- 239000000975 dye Substances 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 238000004040 coloring Methods 0.000 description 4
- 238000005562 fading Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 3
- 150000001746 carotenes Chemical class 0.000 description 3
- 235000005473 carotenes Nutrition 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 3
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000005206 Hibiscus Nutrition 0.000 description 1
- 235000007185 Hibiscus lunariifolius Nutrition 0.000 description 1
- 244000284380 Hibiscus rosa sinensis Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 229920001495 poly(sodium acrylate) polymer Polymers 0.000 description 1
- NNMHYFLPFNGQFZ-UHFFFAOYSA-M sodium polyacrylate Chemical compound [Na+].[O-]C(=O)C=C NNMHYFLPFNGQFZ-UHFFFAOYSA-M 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
【発明の詳細な説明】
（イ）産業上の利用分野
本発明は食品製造の中で主にたん白系食品の着色に有効
である。例えば練製品ではソーセージ・蒲鉾・サラミ風
食品、乳製品ではミ・ソクス牛乳・ヨーグルト・バター
製品、植物系では大豆食品・豆乳製品やマーガリン、又
玉子の系統では鶏卵加工品の他魚卵や魚卵加工品の着色
など幅広い使途がある。DETAILED DESCRIPTION OF THE INVENTION (a) Industrial Application Field The present invention is effective in food production, mainly for coloring protein-based foods. For example, paste products include sausages, kamaboko, and salami-like foods, dairy products include Mi Soksu milk, yogurt, and butter products, plant-based products include soybean products, soy milk products, and margarine, and egg products include processed chicken eggs, fish eggs, and fish products. It has a wide range of uses, including coloring processed egg products.
（ロ）従来の技術
現在国の内外に出回っている着色料は種、類別共に大変
な数であるが大別して天然物と合成物とに分かれさらに
染料顔料、一般色素と分かれているのである。これ等の
内−見同一物と見えるものもあるが内容や組成等を使用
サイドや目的に応じて多少ずつ違えている物が多い。又
天然を名乗る物の中にも天然色素だけでな（色素定着剤
や、変光剤、安定剤など種々混合されているのが現実で
ある。(b) Conventional technology There are a large number of coloring agents available both domestically and internationally, both in terms of type and type, but they can be broadly divided into natural products and synthetic products, and are further divided into dyes and pigments and general pigments. Although some of these items appear to be the same on the inside, many have slightly different contents and compositions depending on the side of use and purpose. Furthermore, even products that claim to be natural contain not only natural pigments, but also a variety of other ingredients such as dye fixing agents, photochromic agents, and stabilizers.
（ハ）問題点
上記着色料の内、口に入れる物、即ち食品に使用される
物の場合は内容物の規制や制限を受けている物もあるが
、いずれも天然物の名に隠れ全稈のことがない限り追求
も受けず野放しの状態となっている物が多い。今日、着
色剤と呼ばれる物は衣、食、住その凡てに使用され我々
の生活を取り囲んでいるのであるが、少なからず食品に
使用する着色料に関してだけは現在より更にチエツク体
制や規制条件を厳しくする必要が有るのではなかろうか
。合成と表示されている物なら、その積りで使用範囲の
決め方もあろうが天然物と表示されている物には誰しも
まず無限に近い信頼性と安全感の中でこの表示物を使用
するのである。ところがこの天然表示物の内容が本当は
天然物が数パーセントで残る九割以上は天然とは凡そ関
係の無い物や合成表示の必要な物まで含まれていること
もある。又幸いにして中身が天然物であっても着色料の
製造行程で化学薬品を使用し、それが明らかに残留して
いるものまで存在しているとしたら、混乱の元であり、
危険である。(c) Problems Among the coloring agents mentioned above, there are some that are edible, that is, used in food, and are subject to regulations and restrictions on their contents, but all of them are hidden under the name of natural products. Many of them are left in the wild without being pursued unless they have culms. Today, coloring agents are used in everything from clothing, food, and housing, and surround our daily lives, but coloring agents used in food require even more checks and regulations than they currently do. Maybe we need to be stricter. If a product is labeled as a synthetic product, the range of use may be determined based on the product, but if it is labeled as a natural product, everyone should use this label with an almost infinite sense of reliability and safety. That's what I do. However, the content of these natural products is actually only a few percent natural products, but more than 90% of the remaining products may contain substances that have little to do with nature or even require synthetic labeling. Fortunately, even if the colorant is a natural product, if chemicals are used in the colorant manufacturing process and there are clearly residual chemicals, it can be a source of confusion.
It is a danger.
天然着色剤作りで各色素製造者が一番苦慮し化学薬品の
力に頼りだ（なるのが使用後の色抜は防止と変色対策に
ある。しかし変色や退色を止めるためとはいえ天然物と
表示した着色剤に実は合成薬を混合していたなんて話も
少なくない。When making natural colorants, each dye manufacturer has the most difficulty and relies on the power of chemicals (removal of color after use is to prevent and prevent discoloration.However, even if it is to prevent discoloration or fading, natural products are There are many stories of colorants labeled as such actually containing synthetic drugs.
（ニ）問題を解決するための手段
上記の様な不正を防ぐためには使途範囲の拡大ばかりを
考えず最適な使用範囲や選択的使用対象にとどめること
の方が大切であり、無理して薬品混入し天然物を非天然
物にしたり、名ばかりの天然物であってはならないので
ある。(d) Means to solve the problem In order to prevent the above-mentioned fraud, it is important not to think only about expanding the range of uses, but to limit the range of use to the optimum range of use and selective use of drugs. Natural products should not become non-natural products by contamination, nor should they be natural products in name only.
本使品である玉葱の色素も染める対象物を間違えると退
色性が生ずるのであるが、（イ）でも述べた通り、たん
白系や乳製品には上記で記した選択的染料となり、抽出
温度や加熱時のキープ時間の長短により使用後の定着安
定性の生ずる天然着色となるのである。The onion pigment used in this product can also fade if dyed with the wrong object, but as mentioned in (a), protein-based and dairy products are selectively dyed as described above, and depending on the extraction temperature Depending on the length of the holding time during heating, natural coloring is achieved with fixing stability after use.
（ホ）作用
およそ天然色素作り程、自然条件に左右されるものは珍
しい。−例を上げると玉葱の場合もそうであるが色素作
りの内、加熱器の蓋を開放し吸光状態で作成すると使用
後の変色や退色が少ないのであるが、暗い所や加熱器に
蓋をして遮光作成の場合には、使用前の染料が濃厚であ
っても使用後の退色状態は在外の早退となるのである。(e) Function It is rare that something as dependent on natural conditions as natural pigment production is. - For example, as is the case with onions, when making dyes, if you open the lid of the heating device and make it in a light-absorbing state, there will be less discoloration or fading after use, but if you make it in a dark place or with the lid of the heating device In the case of light-shielding fabrication, even if the dye is concentrated before use, fading after use will result in early retirement from overseas.
所が、（ニ）で述べた通り加熱温度やその温度キープ時
間と吸光加熱を併用すると着色後の定着性は極めて改良
されるのである。However, as mentioned in (d) above, if the heating temperature, the temperature keeping time, and light absorption heating are used in combination, the fixability after coloring is greatly improved.
（へ）実施例
本実施例で使用する対照品は市販の着色料中カロチンと
ハイビスカスの色素である。(f) Example The control products used in this example are carotene and hibiscus pigments among commercially available colorants.
試験体には、ポリアクリル酸ソーダ（無色透明）に着色
して作った成形品（ペレット）を＃１００無線メスシリ
ンダーに１００ｃｃ充填打栓し太陽照射による退色試験
をしたものである。For the test specimen, 100 cc of a molded product (pellet) made from colored sodium polyacrylate (colorless and transparent) was filled into a #100 wireless graduated cylinder and capped, and a fading test was conducted by solar irradiation.
尚、照射試験に使った色素はカロチン、ノ１イビスカス
、玉葱共に２パーセントにし照射時間は店６時から門６
時（時期７月）である。従って初日の四６時後の八日の
ＦＭ６時は３６時間後となり以後も同様の時間取りであ
る。The pigments used in the irradiation test were 2% carotene, ibiscus, and onion, and the irradiation time was from 6 o'clock at the store to 6 o'clock at the gate.
The time is July. Therefore, FM 6:00 on the 8th, which is 46:00 on the first day, will be 36 hours later, and the schedule will remain the same thereafter.
対照表（色度計による測定を％に直したもの）（ト）考
案の効果
実施例で対照品としたカロチン、ノ１イビスカスは共に
今日使用実績でトップクラスの色素であるが、直射日光
を受けると１２時間で５０パーセントも退色し以後２日
３日と減退し日数を重ねて行く内に初色の１割も維持出
来なくなるのであるが、そこへいくとタマネギの色素は
持続性の長いことが表にも現われている。補足ではある
が本実施例に使用した無色透明な成形品に着色した物で
な（、不透明材料もしくは８８分の多い材料を試験体に
用いれば吸光率が下がるので、その分色素の定着指数は
上昇残色は増となる。Comparison table (measurement by color meter converted to %) (g) Effect of the invention Carotene and No. 1 Ibiscus, which were used as a comparison product in the example, are both top-class pigments in use today, but they cannot be exposed to direct sunlight. Once exposed, the color fades by 50% in 12 hours, and then fades over the next two or three days until it can no longer maintain even 10% of its original color as the days go by, but onion pigments last for a long time. This is also reflected in the table. As a supplement, the colorless and transparent molded product used in this example was colored (if an opaque material or a material with a high content of 88% is used for the test specimen, the absorbance will decrease, so the fixation index of the dye will be As the color increases, the residual color increases.
Claims (1)
すること。The use of onion extracted pigments as coloring agents for solid and shaped foods.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63001620A JPH01179666A (en) | 1988-01-06 | 1988-01-06 | Use of pigment extracted from onion skin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63001620A JPH01179666A (en) | 1988-01-06 | 1988-01-06 | Use of pigment extracted from onion skin |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01179666A true JPH01179666A (en) | 1989-07-17 |
Family
ID=11506570
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63001620A Pending JPH01179666A (en) | 1988-01-06 | 1988-01-06 | Use of pigment extracted from onion skin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01179666A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104693833A (en) * | 2015-03-30 | 2015-06-10 | 姚红亮 | Preparation method of onion skin vegetable dye |
-
1988
- 1988-01-06 JP JP63001620A patent/JPH01179666A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104693833A (en) * | 2015-03-30 | 2015-06-10 | 姚红亮 | Preparation method of onion skin vegetable dye |
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