| 摘要 |
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. |
