BG96724A - Method for the production of foodstuff colourant - Google Patents

Abstract

The method is waste-free and ecologically clean and it is used unconventional substrate waste from the dairy industry. The resulting dye is a complex and environmentally friendly product and contains lactose, protein, amino acids, vitamins, salts, and water-soluble pigment. Red and orange pigments are obtained, such as Monascus sprouts being grown on food media based on ultrafiltration permeate from milk or milk whey with the addition of various carbon and nitrogen sources and other elements.

Description

The invention relates to a method for the preparation of a food colorant, which will find application in the food industry.

Methods for the preparation of natural dyes (pigments) from mushrooms belonging to the genus Monascus are known. They are characterized by the use of solid or liquid complex substrates for growth and a solid-phase or deep culture system / 1,2,3 /.

The disadvantage of these methods is the long duration (4-18 days), multistepness and production of pigment product only.

It is an object of the invention to provide a method for preparing a complex food coloring agent.

The task is solved by using a pigment producer strain belonging to the genus Monascus, · the strain is cultured deeply on a fermenter for 2-5 days at pH 4-8, aeration 0.3 - 1 1/1 / min, temperature 28-35 ^s C, a nutrient medium created on the basis of whey or ultrafiltrate of milk.

The advantages of the process according to the invention are as follows: The method is a one-step process, a complex product is obtained, using an unconventional carbon source (milk whey and milk permeate) in the culture medium, the process is short.

The invention is illustrated by the following exemplary embodiments:

EXAMPLE 1

Isolation of a producer strain of the genus Monascus. The Monascus 90-1 strain used is isolated from red rice, sown on a solid medium with the following composition: /% / yeast extract 0.3, malt extract - 0.3, peptone - 0.5, glucose - 1, agar - agar -

2, the pH of the medium is 6.0. Cultivation was performed 7 days at 30

C, after multiple sowing, single colonies with red pigment were thus obtained. The selected isolate was further used in all experiments. Typical fermentation is carried out on a fermenter with a capacity of 8 liters, the strain is cultured in culture medium ultrafiltrate from whey whey. The medium is prepared as follows: · Whey or cheese whey is subjected to the following clarification procedure: To 10 l. whey was added CaCl to 1 g / kg, pH adjusted with KON to 7.3-7.5. This is followed by heat treatment at 50-60 * C for 10-15 minutes. This treatment results in the degreasing of the whey, followed by ultrafiltration of the DDS apparatus and a 5kD membrane. The resulting permeate containing (g / l) lactose 45-50, protein 0.9 - 1.0, nitrogen 1.0 - 1.3, phosphorus 2.0 - 2.5, was used as the culture medium for the fungus.

The cultivation of the producer is carried out at the following parameters: t 30 * C, pH 6.5, - aeration 0.3 l / l / min, stirrer speeds 200-500 rpm. The cultivation was continued for 48-72 hours and the resulting product was separated from the biomass by centrifugation. The lactose content (4), nitrogen (5), phosphorus (6), protein (7), pigment (8), proteolytic activity (9) were determined in the obtained filtrate. The filtrate was dried by lyophilization. If the proteolytic activity is undesirable, heat treatment at 100-120 'C for 15-20 minutes.

The resulting product has the following characteristics:

powdery, red, water-soluble substance containing (mg / g dry matter):

lactose

970, pigment

180-200 optical units, protein

16.8 proteolytic activity unit / mg protein.

EXAMPLE 2

A strain of Monascus purpureus CBS was used.

Cultivation is carried out under nutrient media and conditions as in the example

The resulting substance after lyophilization of the fermentation filtrate has the following characteristic: (mg / g dry matter) lactose

9.80, pigment 150-160 optical units, protein 17.6, proteolytic activity 1.0 units / mg protein.

EXAMPLE 3

Monascus 90-1 and Monascus purpureus CBS strains are used.

Cultivation was carried out on culture medium and under conditions as in Example 1 and 2. The pH of the culture medium was maintained at 4.0 with 5¾ HC during the process! . After culturing for 48-72 hours, the biomass is separated by centrifugation and filtration, and the culture fluid is dried by lyophilization. If the proteolytic activity is undesirable, the filtrate is heat treated at 100-120 C for 15-20 minutes. The product obtained is a powdery substance of orange color, soluble in water containing (mg / g dry matter); Protein 15.9, lactose 160, pigment 120-150 optical units and proteolytic activity 0.56 units / mg protein.

EXAMPLE 4

The strain of Monascus sp. 90-1 is cultured on ultrafiltrate from milk obtained by ultrafiltration of a KOA membrane.

Fermentation takes place at 10l.

fermenter apparatus

8l.

working volume at the following parameters: t 28-30 C, pH 7.0, aeration 0.3--1L / L / min.

stirrer speeds 300 ..... 500 gr.

It is cultured for 24-48 hours and the resulting product is separated by centrifugation and filtration. The resulting content is determined not to:

lactose, protein, pigment, but lytic activity.

The filtrate was dried by lyophilization.

If proteolytic activity is not desired, it is used

The resulting product is a red powder.

with a sweet taste, containing (mg / g dry matter) lactose-0.70, protein-17.5, pigment-180-210 optical units and proteolytic activity 1 unit / mg. protein.

EXAMPLE 5

The Monascus purpureus CBS strain was cultured in the same manner as described in Example 4. The product obtained had the following characteristic (mg / g dry matter): lactose - 970, pigment - 165-180 optical units and proteolytic activity - 0.90 units / mg protein .

EXAMPLE 6

The strain of Monscus purpureus CBS or monascus sp. 9D-1 was cultured as described in Example 4 and 5. During the process, the pH of the medium was maintained at 4.0 with 5 HCL. After cultivation for 24-48 hours, the product was determined as described. The product has the following characteristics: powdery, orange, sweet taste containing (mg / g. Dry matter): protein - 16.5, pigment - 120-140 optical units, lactose - 985 and proteolytic activity

0.3 units / mg protein.

REFERENCES

1. U.S. Patent 4,927,760 Production of crystalline pigment Monascus during fermentation

2. U.S. Patent 4, 145, 254 Red pigment production

3. U.S. Patent 4, 418,080 Natural red coloring prepared from wheat and barley substrates

4. Somogy - Nelson, J. Biol. Chem .. 153, 375, 1944 5. Jacobs. 3rd, Meth, biochem. . Anal., 13, 241, 1965. 6. King E.J., Biochem. J. 26, 292, 1932. 7. Lowry O.H., Rosenbrought N.J. Farel O.M. Randal V. J.,

J. Biol. Chem. 1951, 193, 265.

8. Yuan Chi Su, Sau Hsiung Huand Fermentative Production of

Anka Pigmentsq Proc. Natl. Sei. Connc. Roc. vol.4, N 2, 1980, 201-215

Claims (1)

1. A method for preparing a complex food coloring agent from pigment-synthesizing fungi belonging to the genus Monascus, characterized in that the microorganisms are cultured deeply at a temperature of 28--35 C, pH 4-8, aeration 0.3-1 l / l / min, stirring 300 - 500 rpm, 48-72 hours on a medium ultrafiltrate from whey or milk permeate.