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.

Abstract
 Introduction
 Materials and Methods
  1. Colony size and culture characteristics of Monascusspp. strains
  2. Red pigment production of Hongkuk koji
  3. Comparative analysis of red pigment
  4. Edible paint manufacturing
  5. Viscosity, color development, degree of erosion, fadein and out, and prospects of edible paint
 Results and Discussion
  1. Colony size and culture characteristics of Monascusspp. strain
  2. Red pigment production of Hongkuk koji
  3. Identification of red pigment ingredients
  4. Manufacture of edible paint
  5. Characteristic comparison of edible paint and prospectsof edible paint
 References

• Gyu-Seong Cho(Former Professor, Dept. of Food Science and Biotechnology, Hankyong National University)
• Kwangwook Kim(Dept. of Food Science and Technology, Kongju National University)
• Won-Jong Park(Dept. of Food Science and Technology, Kongju National University) Corresponding author