TH22348Y - A method for extracting red pigments from fungi for use in the food industry. - Google Patents

Abstract

------11/18/2021------(OCR) The process of extracting red pigment from fungi for use in the food industry consists of the following steps: 1. Red rice production process: Rice bran is blanched in hot water, drained, and packed in a container with the opening sealed with clean cotton. It is then steamed for 15 minutes, left to cool, and inoculated with the fungus Monascus sp. TISTR3615. The mixture is then dried, ground finely, and sieved through an 80-mesh screen. The red pigment extraction process: The ground red rice is soaked in an isopropanol solution for 8-24 hours. The extract is then filtered and evaporated under vacuum pressure. ------------ ------10/14/2020------(OCR) The process of extracting red pigment from fungi for use in the food industry consists of the following steps: 1. Red rice production process: Rice bran is blanched in hot water, drained, and packed in a container with the opening sealed with clean cotton. 1. Steam the mixture for 15 minutes, let it cool, add the fungus Monascus sp. TISTR3615, and incubate for 7-20 days. Then, bake it. After that, grind it finely and sieve it through an 80-mesh sieve. 2. Red Pigment Extraction Process: Soak the ground red rice in an isopropanol solution for 8-24 hours. Then, filter to separate the extract and evaporate it under vacuum pressure. ------------ Page 1 of 1 page. Summary of the Invention: This process extracts a natural red pigment similar to carmine red for use in the food industry. The red pigment is extracted from red rice fermented with the fungus Monascus. Extraction is performed using an isopropanol solution at a concentration of 20-80%, with a ratio of red rice:isopropanol 1:5 - 1:20, soaked for 8-24 hours. Then, the extract is concentrated by evaporation under vacuum pressure at a temperature of 50-60 degrees Celsius.

Claims (1)

------11/18/2564------(OCR) 1. The process for extracting red pigment from fungi for use in the food industry involves the following steps: a. Blanch the rice grains in hot water at a temperature of 80-90 degrees Celsius. b. Drain the water. c. Pack in a container and seal the opening with clean cotton. d. Steam at 121 degrees Celsius for 15 minutes. e. Let it cool. f. Add 1-10% by weight of the fungus Monascus sp. TISTR3615. C. Incubate at 28-32°C for 7-20 days. D. Dry the red rice at 50-60°C for 4-48 hours. E. Dry the red rice at 80-100°C for 1-5 hours. F. Grind the dried red rice finely and sieve it through an 80-mesh sieve. G. Soak the finely ground red rice in a 20-80% isopropanol solution at a ratio of red rice:isopropanol 1:5 to 1:20 (by mass to volume) for 8-24 hours. H. Filter and separate the extract, then evaporate to concentrate at 50-60°C under vacuum pressure. ------------ ------14/10/2563------(OCR) 1. The process of extracting red pigment from fungi for use in the food industry involves the following steps: A. Blanch the broken rice in hot water at 80-90°C. B. Drain the water. C. Pack in a sealed container with clean cotton wool. D. Steam at 121°C for 15 minutes. E. Let cool. F. Add 1-10% by weight of the fungus Monascus sp. TISTR3615. G. Incubate at 28-32°C for 7-20 days. H. Dry the red rice at 50-60°C for 4-48 hours. I. Dry the red rice at 80-100°C for 1-5 hours. J. Grind the dried red rice finely and sieve through an 80-mesh sieve. K. Soak the finely ground red rice in an isopropanol solution at a concentration of 20-80% in a ratio of red rice:isopropanol 1:5 to 1:20 by mass to volume for 8-24 hours. L. Filter and separate the obtained extract. The substance is then evaporated to a concentrated form at a temperature of 50-60 degrees Celsius under vacuum pressure. ------------ Page 1 of 1 page. Claims. 1. The process of extracting natural red pigments that yield a color similar to carmine red, for use in the food industry, involves the following steps: a. Finely ground red rice is soaked in an isopropanol solution with a concentration of 20-80%, at a ratio of red rice:isopropanol 1:5 - 1:20. b. The resulting extract is filtered and then concentrated through evaporation at 50-60 degrees Celsius under vacuum pressure.