METHOD FOR COLORING FOOD RED

PURPOSE:To color a food clearly red to give high heat and light resistances to the food by using a red colorant, an anthocyanin-based coloring matter, extracted from an improved variety of violet sweet potatoes using e.g. water under acidic condition. CONSTITUTION:Firstly, an anthocyanin-based color...

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Bibliographic Details
Main Authors MUROI TERUYO, NISHIYAMA KOJI
Format Patent
LanguageEnglish
Published 30.01.1996
Edition6
Subjects
ADHESIVES
CHEMISTRY
DYES
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
LAKES
METALLURGY
MISCELLANEOUS APPLICATIONS OF MATERIALS
MISCELLANEOUS COMPOSITIONS
MORDANTS
NATURAL RESINS
ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES
PAINTS
POLISHES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Summary:PURPOSE:To color a food clearly red to give high heat and light resistances to the food by using a red colorant, an anthocyanin-based coloring matter, extracted from an improved variety of violet sweet potatoes using e.g. water under acidic condition. CONSTITUTION:Firstly, an anthocyanin-based coloring matter is extracted with water or a hydrous alcohol from an improved variety: 'KYUSHU #13', of violet sweet potatoes under such acidic condition as not to be affected by an oxidase such as polyphenol oxidase present therein. Subsequently, by using the resultant red colorant, a food such as ices like ice cream, beverage like milk, chewing gum, dressing, etc., is colored red.
Bibliography:Application Number: JP19940161731