JPS57144960A - Coloring method of acidic food blue or green - Google Patents

Coloring method of acidic food blue or green

Info

Publication number
JPS57144960A
JPS57144960A JP56031662A JP3166281A JPS57144960A JP S57144960 A JPS57144960 A JP S57144960A JP 56031662 A JP56031662 A JP 56031662A JP 3166281 A JP3166281 A JP 3166281A JP S57144960 A JPS57144960 A JP S57144960A
Authority
JP
Japan
Prior art keywords
green
acidic food
coloring method
blue powder
food blue
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
Application number
JP56031662A
Other languages
Japanese (ja)
Inventor
Takatoshi Koda
Akira Yasuda
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Original Assignee
San Ei Kagaku Co Ltd
Sanei Kagaku Kogyo KK
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by San Ei Kagaku Co Ltd, Sanei Kagaku Kogyo KK filed Critical San Ei Kagaku Co Ltd
Priority to JP56031662A priority Critical patent/JPS57144960A/en
Publication of JPS57144960A publication Critical patent/JPS57144960A/en
Pending legal-status Critical Current

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: To enhance the heat resistance, light and acid resistance of pigments coloring an acidic food, e.g. pickle, drink, etc.
CONSTITUTION: The cortex of a fruit obtained from Clerodendron trichotomum of the family Verbenaceae is dipped in water, ethanol or methanol, and allowed to stand at ordinary temperature or under slight heating, and the resultant filtrate is then evaporated to dryness and if necessary purified to give a blue powder. The resultant blue powder is then mixed with a yellow pigment extracted from a safflower to afford a green pigment.
COPYRIGHT: (C)1982,JPO&Japio
JP56031662A 1981-03-04 1981-03-04 Coloring method of acidic food blue or green Pending JPS57144960A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP56031662A JPS57144960A (en) 1981-03-04 1981-03-04 Coloring method of acidic food blue or green

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP56031662A JPS57144960A (en) 1981-03-04 1981-03-04 Coloring method of acidic food blue or green

Publications (1)

Publication Number Publication Date
JPS57144960A true JPS57144960A (en) 1982-09-07

Family

ID=12337350

Family Applications (1)

Application Number Title Priority Date Filing Date
JP56031662A Pending JPS57144960A (en) 1981-03-04 1981-03-04 Coloring method of acidic food blue or green

Country Status (1)

Country Link
JP (1) JPS57144960A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6283892A (en) * 1985-10-07 1987-04-17 San Ei Chem Ind Ltd Production of blue dyestuff from plant of genus clerodendron
JP2002233330A (en) * 2001-02-08 2002-08-20 Sanei Gen Ffi Inc Discoloring inhibitor

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6283892A (en) * 1985-10-07 1987-04-17 San Ei Chem Ind Ltd Production of blue dyestuff from plant of genus clerodendron
JP2002233330A (en) * 2001-02-08 2002-08-20 Sanei Gen Ffi Inc Discoloring inhibitor

Similar Documents

Publication Publication Date Title
FI864203A0 (en) FOERFARANDE FOER ALKALISERING AV KAKAO I VAETSKEFAS.
ATE173887T1 (en) METHOD FOR PRODUCING INSTANT BLACK TEA
JPS5576821A (en) Reagent for discriminating decayed part of tooth
JPS57144960A (en) Coloring method of acidic food blue or green
JPS5618923A (en) Carcinostatic and its preparation
JPS5651961A (en) Method and apparatus for color development of festive red rice
HWang et al. The Antioxidant Activity of Some Extracts from Various Stages of A Mailard Type Browning Reaction Mixture
JPS5312898A (en) Preparation of yolk lecithin
JPS55155056A (en) Production of yellow coloring matter for food using berberine as raw material
JPS53136038A (en) Improvement in characteristics of yellow iron oxide pigment
JPS5742601A (en) Electric mosquito-repellent mat
JPS578758A (en) Preparation of light green acidic food
JPS5685247A (en) Cheese cake
JPS57171901A (en) Mat for electric mosquito-repellent incense
HATAI Influences of storage temperatures on cooking characteristics of adzuki beans, Vigna angularis, Ohwi et Ohashi
JPS57129653A (en) Vegetable protein material
JPS5571473A (en) Preparation of tangerine ketchup
JPS5747439A (en) Preparation of dried japanese radish with leaf
JPS5574768A (en) Method of making a jam mainly containing persimmon and orange
JPS5663257A (en) Powder medicine and its aging deciding method
JPS56169557A (en) Preparation of wet food
JPS56102773A (en) Production of health food
JPS5548361A (en) Food and its making method
JPS5791173A (en) Water-soluble food dye for chocolate
JPS568666A (en) Coloring method of food