• 한국식품과학회지
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• 제32권1호
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• pp.50-55
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• 2000

수용성 methyl-hesperidin(MH)분말을 원료 MH로부터 제조하였으며, 천연색소의 안정화를 검토하였다. 원료 MH (8%)를 중류수와 혼합한 다음 $45^{\circ}C$에서 24시간동안 교반하여 용해시켰고, 분말 활성탄으로 탈색한 다음 0.45m 막여과를 통해 정제하였다. MH분말을 0.1 또는 0.2%농도로 riboflavin, bixin, 그리고 paprika oleoresin색소용액에 첨가하여 10에서 24시간 동안 자연광에 노출시킨 후 색소용액의 흡광도를 측정하였다. 수용성 MH를 첨가하지 않은 색소용액은 시간 경과에 따라 완전히 퇴색된 반면 MH를 첨가한 경우는 색소의 퇴색을 지연시켰다. 대체로 수용성 MH의 첨가량이 증가함에 따라 더욱 우수한 색소 안정화 효과를 나타내었다. 특히, paprika색소용액에서 수용성 MH와 함께 첨가한 비타민 C는 자연광에 노출시 8시간까지는 뚜렷한 상승효과를 나타내었다. 상기 결과를 통해 수용성 MH는 태양광의 자외선에 대해 우수한 색소 안정화제로서 작용함을 알 수 있었다.

• 대한소아치과학회지
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• 제26권1호
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• pp.14-24
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• 1999

The purpose of study was to develop new dental plaque disclosants which could replace erythrosine. Three food coloring agents(Red No.40, Blue No.1, and Mixed Green), erythrosine and fluorescein were tested for their color difference, antibacterial property, and biocompatibility. Color difference of Red No.40 was greater than that of erythrosine as concentration of solution increased. Color differences of Blue No.1 and Mixed Green were smaller than that of red dyes. Erythrosine showed obvious antibacterial property, but food coloring agents showed almost no antibacterial property. The taste and sensation of erythrosine was the worst, and the taste of Red No.40 and the sensation of Mixed Green were the most tolerable. Erythrosine stained dental plaque and oral soft tissue most deeply and long, and Blue No.1 was the next in the depth and longevity of stain.

• Applied Biological Chemistry
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• 제40권5호
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• pp.409-415
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• 1997

식품 및 배합사료 첨가제로서 치아민 모노유도체인 치아민 모노로단염이외, 치아민 모노요오드염 치아민 모노브름염 등의 3종류의 용해도를 $40,{\;}50,{\;}60^{\circ}C$에서 구하였고 그 온도에서 4수준(0.5, 1.0, 2.5, 5.0 w/w%)의 물을 첨가한 다음 경시적으로 겉보기 착색속도정수(ka)를 산출하였다. 그리고 산제이외 제제에 대하여는 착색도 가능성을 검토할 목적으로 비교적 조성이 간단한 과립, 정제를 만들어 이것에 3수준(0.5, 1.0, 2.5 w/w%)의 물을 첨가한 후 산제와 동일한 온도에서 경시적으로 착색시험으로부터 ka를 산출하였고, 구배 ka인 직선에 대하여는 회귀분산을 이용하여 직선성의 검정을 행하였다. 실험 범위 내에서는 위험률 5%수준에서 모두 유의한 결과를 얻었다. 과립 및 정제의 착색변화로부터 얻은 ka와 1/T간에 직선적인 관계가 성립하여 Arrhenius식을 만족시켰다.

• 한국식생활문화학회지
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• 제33권2호
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• pp.142-148
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• 2018

In this study, Seolgi Tteok was made in order to increase consumption of Geuk, which possesses numerous nutritional advantages, and its optimum content as a new food coloring for rice cake was determined. Quality characteristics and quantitative description analysis (QDA) of Seolgi Tteok, in which Geuk was added at 0, 4, 8, and 12%, was conducted. Consumer acceptability test was also conducted. As the amount of added Geuk increased, moisture content of Seolgi Tteok increased as well. Brightness (L-value) was the highest in the control group, and more Geuk resulted in higher values of red index (a-value) and yellow index (b-value), which corresponded to the results of the sensory evaluation. As result of the mechanical texture measurement, only adhesiveness and resilience show a significant difference. As a result of the QDA, 17 sensory characteristic terms were assessed. Among them, only 13 showed a significant difference. Among the different sensory characteristics, almost all of them except for taste characteristics were significantly influenced by the amount of Geuk. The aroma and taste of Geuk were not largely influenced. It can be suggested that Geuk is not a factor that strongly influences flavor. In conclusion, Geuk does not have a strong influence on the taste or aroma of Seolgi Tteok but does on color characteristics. It can be suggested that Geuk is qualified as a coloring material for food, and the reasonable addition amount is 8%. As a result of this research, Geuk can be considered as a coloring material for other types of rice cake, traditional Korean sweets, and even confectioneries as well as for Seolgi Tteok. This implies that Geuk can be utilized to develop various new products as a coloring material with abundant nutritional content, which will contribute to the promotion of Geuk consumption.

• 한국식품영양학회지
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• 제32권1호
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• pp.41-49
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• 2019

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 $35^{\circ}C$ 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.

• 한국조리학회지
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• 제8권2호
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• pp.153-171
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• 2002

This study had three major purpose: 1) to examine the relationship between coloring factor of Hors d'oeuvre and preference of dishes. 2) to examine the relationship between coloring factor of Hors d'oeuvre and selection of dishes. 3) to examine the relationship between coloring factor of Hors d'oeuvre and customer satisfaction. Questionnaires for the study were distributed 300 subjects in deluxe class hotels in Seoul. Among 300 questionnaires, 280 subjects were collected and utilized for analysis. In HY hotel, 35 subjects of customers, 24 subjects of cooks, and 32 subjects of service personnels were collected. In R hotel, 29 subjects of customers, 32 subjects of cooks, and 32 subjects of service personnels were collected. In H hotel, 29 subjects of customers, 34 subjects of cooks, and 33 subjects of service personnels were collected. Analysis ways used for this study were frequency analysis, factor analysis, reliability analysis, ANOVA, To accomplished the objective 1), ANOVA was utilized. To accomplished the objective 2) and 3), regression analysis was unitized. The findings from this study were as follows. First it was found that selection of dishes was affected by coloring factory of Hors d'oeuvre. Secondly, it was found that customer satisfaction was affected by coloring factor of Hors d'oeuvre. Consequently, development of Hors d'oeuvre by harmonizing of various colorings should be activated to raise level of preference of dishes. Also, in regard to level of satisfaction, harmony of various colorings should be required.

• 한국식품위생안전성학회지
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• 제20권2호
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• pp.73-76
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• 2005

국내에 유통되는 식용 타르색소 9종 및 그 알루미늄레이크 6종의 색소 함량을 한국, 일본, 미국 및 JECFA의 색소정량법에 따라 비교$\cdot$검토하였다. 색소정량법은 한국과 일본이 삼염화티탄에 의한 적정법, 미국은 KiPP generator를 이용한 삼염화티탄법과 spectrophotomete법의 평균값을 구하여 나타냈고, JECFA는 미국방법 중 삼염화티탄법을 사용하였다. 또한 색소의 종류에 따라 함량에 대한 규격기준이 달랐으며 분석 시료의 색소물질 함량은 $85.08-96.40\%$, 식용색소레이크의 함량은 $10.00-36.86\%$로서 모두 규격기준에 적합한 것으로 나타났다.

• 대한화학회지
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• 제21권6호
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• pp.445-448
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• 1977

단백질 분해효소인 ${\alpha}$-chymotrypsin이 식품발색제의 존재하에 어떻게 oligopeptide에 작용하여 분해하는가를 알기 위하여 본 실험을 실시하였다. 1. Oligopeptide인 Asp-Arg-Val-Tyr-Ile-His-Pro-D-Ala(8-D-Ala${\cdot}$angiotensin II)의 융점은 210 ~ $212^{\circ}C$, 분자식은 $C_{44}H_{67}N_{13}O_{12}{\cdot}2CH_3COOH{\cdot}H_2O$, 분자량은 970.08이었다. 2. 산으로 가수분해 하였을 때 몰 비율은 Asp : 1.01, Arg : 1.03, Val : 1.00, Tyr :40.94, Ile : 1.00, His : 1.05, Pro : 1.04, D-Ala : 1.03이였다. 3. (8-D-Ala)angiotensin II의 oligopeptide에 ${\alpha}$-Chymotrypsin의 작용은 Tyr-Ile 결합에만 분해작용을 하였다. 4. 식품착색제의 첨가는 paper chromatogram 방법에 의해서 추정할때 oligopeptide, (8-D-Ala) angiotensin II에 대한 ${\alpha}$-Chymotrypsin의 저해작용에 아무런 영향을 끼치지 않았음을 볼 수 있다.

• 한국식품과학회지
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• 제40권4호
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• pp.375-381
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• 2008

식품에 사용이 금지된 허용 외 색소 중 Orange II, Rhodamine B, Para red, Sudan I-IV 색소의 효율적인 수입식품 안전관리와 수용성 착색료 및 지용성 착색료로 이원화되어 있는 허용 외 착색료의 신속하고 정확한 분석을 위하여 동시 분석법을 개발하고자 하였다. 문헌조사를 바탕으로 분석을 위한 컬럼, 이동상 조건, 분석파장, 전처리 조건 등을 검토하여 분석법을 개발하였으며, 개발된 분석법의 검출한계 설정, 유효성 검증 및 회수율을 검토하였다. 26가지 제품에 대한 회수율 검토결과 Orange II는 96.46-121.26%, Rhodamine B는 70.86-106.53%, Para red는 97.00-116.86%, Sudan I은 92.93-112.44%, Sudan II는 96.63-115.10%, Sudan III는 92.21-114.73%, Sudan IV는 93.22-122.91%의 회수율을 나타냈다. 본 분석법 검량선의 상관계수는 0.999 이상을 보였으며 정밀성의 RSD는 0.8-1.39%로서 모두 2 이하의 값을 보였으며, 정확성은 90% 이상을 나타냈다. 이때, 검출한계 및 정량한계는 각각 0.1 mg/L, 0.3 mg/L로 결정하였다.

• 한국식품조리과학회지
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• 제24권1호
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• pp.132-156
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• 2008

The basic effects of herbs and spices when applied during cooking include flavoring, pungency, coloring, and deodorizing/masking effects. Besides these basic effects, herbs and spices have antioxidant, antimicrobial, pharmaceutical, and nutritional properties. This review briefly describes the flavor component characteristics as well as biological functions of herbs and spices during cooking and processing, with specific focus on garlic and Brassica vegetables.