Food or edible material: processes – compositions – and products – Addition of dye or pigment – including optical brightener
Patent
1991-06-25
1994-12-06
Czaja, Donald E.
Food or edible material: processes, compositions, and products
Addition of dye or pigment, including optical brightener
426252, 426540, A23L 1275
Patent
active
053708873
ABSTRACT:
A dyeing agent for dyeing cherries comprises (a-1) a lac dye; (b) alum; (c) L-ascorbic acid and/or a salt thereof; and (d) at least one member selected from the group consisting of phosphoric acid, tartaric acid, citric acid and malic acid and/or a salt thereof in an amount of 0.8.about.6.0 parts by weight of component (b), 1.0.about.10.0 parts by weight of component (c) and 3.about.23.3 parts by weight of component (d) relative to 1 part by weight of component (a-1), or (a-2) a cochineal dye and a lac dye; (b), (c) and (d) in an amount of 0.8.about.3.6 parts by weight of component (b), 1.0.about.6.0 parts by weight of component (c) and 3.about.14 parts by weight of component (d) relative to 1 part by weight of component (a-2). A method for dyeing cherries comprises the steps of charging cherries to be dyed in a container together with a dyeing solution containing the dyeing agent, degassing the contents of the container, then sealing the container and heating the sealed container. Thereby, it is possible to uniformly dye cherries approximately natural red color. Thus, cherries can be dyed in high efficiency through simple processes, i.e., without using a multistage immersion treatment. Moreover, there can be obtained cherries whose texture is not softened, which are hard and tight and which exhibit favorable taste peculiar to cherries.
REFERENCES:
patent: 5238695 (1993-08-01), Nakaji et al.
G. G. Hawley 1981 Condensed Chemical Dictionary 10th Edition Van Nostrand Reinhold Company New York, pp. 183 and 500.
Miyao Norio
Sagoh Testuya
Sawada Yoshio
Czaja Donald E.
House Foods Corporation
Sanyo Kanzume Co., Ltd.
Weiev Anthony
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