Table 1 The mixture ratio of raw materials for manufacturing of tofu shake added with red rice with Monascus purpureus KCCM 60570 (unit: %)

Parameters	Sample
	Control (tofu shake)	Tofu shake added with red rice
		A	B	C	D
		Whole soybean curd	48.7	48.4	48.2	48.0	47.7
	Milk	44.8	44.8	44.8	44.8	44.8
Black sesame paste	1.0	1.0	1.0	1.0	1.0
Condensed milk	1.0	1.0	1.0	1.0	1.0
Salt	0.1	0.1	0.1	0.1	0.1
Sugar syrup	4.4	4.4	4.4	4.4	4.4
Red rice1)	-	0.3	0.5	0.7	1.0
Total	100	100	100	100	100

Red rice was manufactured with Monascus purpureus KCCM 60570 at 25℃ for 8 days.