| 摘要 |
PROBLEM TO BE SOLVED: To obtain acid foods such as pickles stably having the color inherent in anthocyanin-based pigment(s) without impairing their flavor. SOLUTION: The acid foods are obtained by coloring the corresponding acid foods, particularly foods adjusted to <=pH 4.5, with a combination of anthocyanin-based pigment(s) with sucralose, namely, with the anthocyanin-based pigment(s) in the presence of sucralose, wherein the anthocyanin-based pigment(s) is at least one kind selected from the group consisting of red cabbage pigment, red rice pigment, red radish pigment, perilla pigment, hibiscus pigment, grape juice pigment, grape skin pigment, purple sweet potato pigment, purple corn pigment, purple yam pigment and elderberry pigment. The acid foods thus obtained include pickles, dessert, drinks and frozen dessert, particularly pickles such as scallion pickles, ginger pickles, Hukujin pickles (sword been, Indian lotus, and the like, cut and deeply pickled in reddish orange color, as a pickled product in Japan), Shiba pickles (reddish pickles produced typically from the suburb of Kyoto city) i,e., from Ohara area, plum vinegar pickles, cherry flower pickles and plum pickles. |
