Production of a soy sauce-like new seasoning fluid with fermentation of a mixture of dried okara (bean-curd refuse) and rice powder (shiro-nuka) (studies on the Utilizationn of Okara-Part 5)

摘要

In order to produce a new type seasoning fluid, three kinds of mixtures of dry okara (bean-curd refuse) and rice powder (shiro-nuka), 75: 25 (Experiment No. 1), 50 : 50 (Experiment No. 2), and 25 : 75 (Experiment No. 3), were processed with a twin screw extruder (TSE), and then fermented. A 1 : 1 mixture of defatted soybean meal and wheat was used as a control. The protein digestibility of TSE-treated raw materials in these Experiments was about 15% higher than that of steamed raw materials. The compositions of unrefined soy sauce obtained by these Experiments showed less amount of the total amino acid than those of the control. The rate of glutamic acid/T.N, in the Experiments were found to be almost the same as the control, except Experiment No. 3, in which it was smaller. The amounts of aroma components, ethanol, iso-butyl alcohol and 2-phenyl ethanol indicated a tendency to increase with higher ratio of rice powder. All experiments provided the products with light and bright color in the organoleptic test. In particular, the product of Experiments No. 3 showed much better light and bright color than all the others. The products of Experiments No. 2 and No. 3 had a sweet taste, and that of Experiment No. 3 was excellent in flavor.