본 연구는 비지를 효소제로 선처리한 후 자연발효시킴으로서 비지의 탄수화물 이용을 목적으로 하였다. 비지는 건중량으로 약 40.2%의 탄수화물을 함유하며 Total dietary fibre함량은 21.7%였다. Dietary fibre 성분은 Cellulose가 53.1%, Hemicellulose가 46.8%, Lignin이 9.4%였다. 비지의 발효과정중 glucose 함량은 증가하였으며 효소제 첨가에 의해 촉진되었다. 이것은 발효초기 Hydrolytic enzyme들에 의한 digestion으로 생성된 glucose, amino acids, fatty acids가 비지발효에 관여하는 미생물의 영양원이 되어 glucose 함량을 증가시키는 것으로 생각된다. 비지의 발효과정중 Starch와 Cellulose 함량은 감소하였으며 특히 Starch가 Cellulose보다 감소율이 높았다. 효소제를 첨가한 비지의 발효과정중 glucose 함량의 증가와 Starch, Cellulose의 감소는 $30^{circ}C$에서 가장 높았다. 이상의 결과로부터 비지를 효소제로 선처리하여 발효시킨 후 메주제조에 혼합함으로써 비지의 이용이 가능하다고 생각된다.
This study was aimed for the utilization of carbohydrate in the soybean curd residue by pre-treatment of hydrolytic enzymes and following natural fermentation. The content of carbohydrate of soybean curd residue was 40.2% on the dry basis and that of total dietary fibre was 21.7%. The composition of dietary fibre in cellulose, hemicellulose, and lignin were 53.1%, 46.8% and 9.4%, respectively. The amount of glucose was increased through the fermentation and its increase was accelerated by pretreatment of hydrolytic enzymes. This phenomenon was believed that glucose, amino acids and fatty acids produced by hydrolytic enzymes improved the nutritional sources for microorganisms involving in the fermentation of soybean curd residue. However, the amount of starch and cellulose was decreased during the fermentation and the rate of disappearance of starch was faster than that of cellulose. The optimum temperature was $30^{circ}C$ for the increase of glucose amount and the decrease of starch and cellulose in the soybean curd residue in the fermentation. The results taken together suggest that the soybean curd residue is worth to be utilized after simple treatment of enzymes, and the residues can be added to the Meju preparation.
