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Pigment and Monacolin K Content of Beni-koji Fermented with Soybean Curd Residue  

윤은경 (대구가톨릭대학교 식품산업학부)
김영희 (양산대학 호텔조리과)
김순동 (대구가톨릭대학교 식품산업학부)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 360-364 More about this Journal
Abstract
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.
Keywords
Monascus pilosus; soybean curd residue; Beni-koji; pigments; monacolin K;
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