| 摘要 |
PROBLEM TO BE SOLVED: To remove off-taste, off-flavor or their source material effectively by removing inclusions through a contact treatment with a micro-organism during and/or after extraction of a natural pigment. SOLUTION: Preferably micro-organisms to be used are yeasts and/or molds. Preferably yeasts are one or more of those which belong to Saccharomyces, Pichia, Caudida, Saccharomycopsis, Zygosaccharomyces, Schizosaccharomyces, Sporobolomyces, or Rhodotorula, Preferably molds are one or more of those which belong to Penicilium, Mucor, Monascus, or Geotricum. Any natural pigment which is used for foods, drinks, or cosmetics can be used. Examples are vegetable pigments such as red a cabbage pigment, a purple corm pigment, a red radish pigment and the like, fruit pigments such as an orange pigment, a blueberry pigment, and the like, flower pigments such as a saffron pigment, a safflower pigment and the like, micro-organism pigments such as a red koji or the like, seed pigments such as a corn pigment or the like and other pigments.
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