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Natural red pigments and foods and food materials containing the pigments

a technology of red pigments and foods, applied in the field of natural red pigments, can solve the problems of unstable oxidation of heme pigments as the body of red pigments in meat and whale meat, unstable oxidation of pigments, and high substance oxidation, etc., to achieve excellent color tone, stable oxidation, and stable

Inactive Publication Date: 2005-04-28
ITOHAM FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0006] The present inventors found that if the metalloporphyrin moiety of hemoglobin and myoglobin is zinc protoporphyrin IX complex, it is possible to provide a natural red pigment stable to oxidation and exhibiting an excellent color tone and also provide food products and food materials that are colored with the natural red pigment, and that it is possible to provide meat products, whale meat products, fish meat products and fish paste products that are stable to oxidation and exhibit an excellent color tone without the need to use a color fixative, e.g. nitrite, by converting heme pigment in these products to the above-described natural red pigment. The present inventors accomplished the present invention on the basis of this finding.
[0013] The zinc replacement in meat, whale meat and fish meat depends on the pH. In the case of reaction at 37° C., the optimum pH is 5.5. As zinc necessary for the replacement, zinc existing in the muscle is utilized. However, if zinc gluconate or zinc acetate is added specially, the zinc replacement is promoted. In the present state where there is no zinc additive for general food products, addition of a food material containing a large amount of zinc, e.g. oyster meat extract, is effective. Further, the zinc replacement in meat, whale meat and fish meat is promoted by addition of a phosphate. Regarding food additives, addition of the following substances is effective: phosphoric acid, tripotassium phosphate, tricalcium phosphate, diammonium hydrogenphosphate, ammonium dihydrogenphosphate, dipotassium hydrogenphosphate, potassium dihydrogenphosphate, calcium monohydrogenphosphate, calcium dihydrogenphosphate, disodium hydrogenphosphate, sodium dihydrogenphosphate, trisodium phosphate, etc.

Problems solved by technology

That is, the color tone may vary according to the pH, and some pigments lack stability to oxidation.
Similarly, heme pigment as the body of red pigment in meat and whale meat is unstable to oxidation and easily converted to the met form on heating, for example.
However, nitrite is a substance exhibiting very high reactivity, which oxidizes reducing substances and causes nitrosation, diazotization and deamination.
Therefore, the use of nitrosoamine is regarded as questionable.

Method used

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  • Natural red pigments and foods and food materials containing the pigments
  • Natural red pigments and foods and food materials containing the pigments
  • Natural red pigments and foods and food materials containing the pigments

Examples

Experimental program
Comparison scheme
Effect test

example 1

Light Stability of the Pigment

[0021] Myoglobin (test section) having its metalloporphyrin moiety replaced with zinc protoporphyrin IX complex, oxymyoglobin (control section 1), and nitrosomyoglobin (control section 2) prepared by blowing nitrogen monoxide gas into myoglobin of reduced type were each dissolved in a 0.02 M phosphoric acid buffer solution (pH 5.5) at a concentration of 0.1% and subjected to a fading test for 1 week at 10° C. under fluorescent lighting at 2,500 lux. The degree of fading was expressed as the change in absorbance at a wavelength of 423 nm (Table 1).

[0022] [Table 1]

TABLE 1Change in absorbance under fluorescent lightingDays ofTestControlControlstorageSectionSection 1Section 2On zeroth day2.882.762.93On first day2.011.021.55On second day1.860.460.82On third day1.75—0.36On fourth day1.53——On fifth day1.48——On sixth day1.35——On seventh day1.27——

[0023] As shown in Table 1, the control sections 1 and 2 almost faded away on the third day and on the fourth day, ...

example 2

pH Stability of the Pigment

[0024] The pH of each solution used in Example 1 was adjusted in the pH range of from 3.0 to 10.0 with 1 N hydrochloric acid or 1 N sodium hydroxide. Then, the absorption spectrum of each solution in the wavelength range of from 650 nm to 350 nm was measured. FIG. 2 shows the results of the measurement.

[0025] As shown in FIG. 2, the pigment of the test section was stable in the pH range of from 5.0 to 10.0, and substantially no change in the spectrum was observed. In the pH range of from 3.0 to 5.0, the pigment gradually precipitated. However, the precipitate maintained the red color tone. Meanwhile, the control sections 1 and 2 precipitated markedly at a pH of not more than 5.0, although not shown in the figure, and the precipitates had the color tone of metmyoglobin, i.e. dark brown.

example 3

Heat Stability of the Pigment

[0026] The solution of the test section used in Example 1 was heated at 70° C. for 30 minutes. The heating caused no change in the absorption spectrum of the 75%-acetone extract. Both the unheated solution and the heated solution exhibited absorption peaks characteristic of zinc protoporphyrin IX complex at wavelengths of 584 nm, 543 nm and 417 nm. The precipitate formed in the heated solution also maintained the bright red color tone.

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Abstract

The present inventors found that a natural red pigment can be obtained from hemoglobin and myoglobin whose metalloporphyrin moiety is zinc protoporphyrin, and made meat products, whale meat products, fish meat products and fish paste products that were colored with the natural red pigment. Consequently, it was possible to obtain food products stable to oxidation and exhibiting an excellent color tone without the need to use a color fixative, e.g. nitrite.

Description

TECHNICAL FIELD [0001] The present invention relates to a natural red pigment that is stable to oxidation and exhibits an excellent color tone. The present invention also relates to food products and food materials that are colored with the natural red pigment. Further, the present invention relates to meat products, whale meat products, fish meat products and fish paste products wherein heme pigment existing in their raw meat materials has been converted to the above-described natural red pigment. BACKGROUND ART [0002] Examples of natural red pigments applicable to food products include red cabbage pigment extracted from red cabbage leaves, gardenia red pigment extracted from gardenia fruits, cochineal pigment extracted from cochineal insects, paprika pigment extracted from paprika fruits, beet red extracted from beet root, grape skin pigment extracted from grape skin, and monascus pigment extracted from microorganisms of the genus monascus. These pigments exhibit their own unique ...

Claims

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Application Information

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IPC IPC(8): A23L1/275A23L5/40A23L13/00A23L13/40A23L17/00C09B47/00C09B61/00
CPCA23L1/2751A23L1/31445C09B61/00A23L1/3255C09B47/00A23L1/325A23L5/43A23L13/428A23L17/00A23L17/70
Inventor NUMATA, MASAHIROWAKAMATSU, JUNICHI
Owner ITOHAM FOODS
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