| abstract |
(57) [Summary] [PROBLEMS] To provide a coloring aid which can reduce the use of nitrous acid (salt) as much as possible and can enhance the red coloring of meat foods. SOLUTION: A coloring aid for meat foods containing a peptide having a molecular weight of 3000 or less obtained by decomposing an edible protein with a protease. As peptides, milk peptides, corn peptides, Soy peptide, egg white peptide, fish meat peptide and the like are preferred. Particularly preferred is a method in which a milk protein produced by decomposing a milk protein with a protease is extracted with an aqueous ethanol solution, and then the extract is subjected to solid-liquid separation. This is a milk peptide obtained by performing lactic acid fermentation or lactic acid addition and, if necessary, adding an alkali to adjust the pH. |