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Carotene, xanthophyll, carotenoid anthocyan, phycopyrine, chlorophyll, and monascus pigments are used as natural coloring agents since they are more stable to human body than synthetic coloring agents. Among them, monascus pigments are a natural red pigment produced by the Monascus purpureus. For the development of edible paint using natural pigment, Monascus purpureus strain was cultured at a temperature of 35℃ for 15 days on a PDYA plate and liquid medium to produce a red pigment. In addition, a large amount of the red pigment was extracted from Hongkuk Koji in parallel with water extraction and ultrasonic wave extraction. At this time, the yield of ultrasonic extract was 2~4 times higher. Thus, Monascus purpureus strains, etc. were prepared by freeze-drying powder. In conclusion, natural paints made with red pigments have enabled the development of been edible paints that can be used as eco-friendly materials with good viscosity, enhanced spread ability and coloration. Key words: Monascus pigment, Monascus purpureus, edible paints, natural paints, eco-friendly paints
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참고문헌 (33)
참고문헌 신청
방병호 / 2013 / Monascus anka를 이용한 홍국주의 제조 및 특성 / 한국식품영양학회지 26(1):78~84
조성빈 / 2003 / 오미자 색소 추출물의 가열 변색에 대한 속도론적 연구 / 한국식품과학회지 35(1):23~27
Choi CS / 2009 / Red yeast rice industry and green growth / Food Ind Nutr 14:25~32
Echo-Gel Co., Ltd / Makapen ink manufacture / Korea Patent 10-1310713
Food and Drug Administration / 2010 / Food Code, General Food Test Method, Coloring
조성빈 / 2003 / 오미자 색소 추출물의 가열 변색에 대한 속도론적 연구 / 한국식품과학회지 35(1):23~27
Choi CS / 2009 / Red yeast rice industry and green growth / Food Ind Nutr 14:25~32
Echo-Gel Co., Ltd / Makapen ink manufacture / Korea Patent 10-1310713
Food and Drug Administration / 2010 / Food Code, General Food Test Method, Coloring
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