두부폐기물인 비지와 M. Pilosu를 이용한 홍국제조의 가능성을 검토하기 위하여 건조분말 비지에 20%양의 물을 첨가하여 증자한 비지에 glucose(0∼10%), monosodium glutamate(0∼0.1%), 감귤과피물추출물(감귤과피 양으로 0∼0.5%)의 첨가에 따른 색소 및 monacolin K 함량을 조사하였다. Glucose 첨가량을 10%로 하였을 때 색소 생성량이 O.D.1.06으로 가장 높았으며 이 때의 monacolin

This study was conducted to investigate the preparation possibility of Beni-koji by Monascus pilosus using dried soybean curd residue(Biji). The additional effect of water(0-50％), glucose(0-10％, w/w), monosodium glutamate(0-0.l％, w/w) and citrus peel water extracts (0-0.5％, v/w) on the pigment and monacolin K content of the Biji Beni-koji were examined. Optimal added amounts of water was 20％ of dried Biji. The highest pigment content(OD at 500 nm) of Biji Beni-koji was 1.06 in 10％ glucose, 2.26 in 0.01％ monosodium glutamate and 2.61 in 0.4％ citrus peel water extracts. The content of monacolin K in the Biji Beni-koji added with 10％ glucose, 0.01％ monosodium glutamate and 0.4％ citrus peel water extracts showed 96.38 mg％(w/w), 118.25 mg％(w/w) and 104.50 mg％(w/w), respectively.

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