Coloring of vegetable protein or processed meat to yellowish brown color

Abstract

Abstract PURPOSE:To enable the coloring of vegetable protein or processed meat to smoked color or yellowish brown color having excellent fasteness, heat-resistance and light-resistance and resistant to migration, by using an onion pigment as the coloring material. CONSTITUTION:Onion pigment extracted from yellowish brown outer skin of onion is dissolved in water at about 5-10pH and about 10-90 deg.C. A vegetable protein or processed meat is immersed in the obtained aqueous solution of the onion pigment.

Inventors

• 👤 Takeshi Kankaku
• 👤 勘角　毅

Bibliographic Details