PRODUCTION OF HEALTH COMPLEMENTARY FOOD FROM SOYBEAN KOJI PREPARED USING CELLULOSE POWDER AS MATERIAL

摘要

PURPOSE:To obtain a nourishing complementary food, having good taste and containing readily digestible and absorbable soybean protein, by using soybean KOJI prepared from a mixture of steamed or boiled soybeans with an adequate amount of cellulose powder as a material for cheese, sausage, etc. CONSTITUTION:Steamed or boiled soybeans are mixed with an adequate amount of cellulose powder to adjust the moisture on the surface of the steamed or boiled soybeans to be suitable for KOJI production, and a mold starter is inoculated thereinto to give soybean KOJI, which is directly used or autolyzed, milled, etc., and used as a material for cheese, sausage, etc. Preferably, the cellulose powder is used in an amount of 2-6wt% based on the steamed or boiled soybeans. The mold starter may be a moderately hydrolyzed protein and is preferably of the long pili type with slight spore adhesion. The above-mentioned soybean KOJI can be directly used for cheese, sausage, marine fish paste products, etc., and milled, autolyzed, etc., and incorporated with potage, soybean milk, dressing, etc. If the soybean KOJI is formed into dried powder, it can be used for bread, biscuit, noodles, medicines for promoting nutrition, etc.