PRODUCTION OF NOVEL INGREDIENT FOR EXPANDED FOOD, OBTAINED BY FERMENTING DE-FATTED SOYBEAN

摘要

PURPOSE:To obtain the titled ingredient for expanded food such as cereal, etc., having improved flavor and taste free from an unpleasant smell, by inoculating a seed mold containing Rhizopus oligosporus, or Rhizopus oryaze into a fermentation raw material comprising de-fatted soybeans as a main component, and fermenting them. CONSTITUTION:Water is added to de-fatted soybeans, which absorb water, put in a steamer, steamed at normal pressure for 60min, sterilized, adjusted with dilute acetic acid to 5.0pH, to give a fermentation raw material comprising the de-fatted soybeans as a main component. A seed mold containing Rhizopus oligosporus (IFO8361) and/or Rhizopus oryaze (IFO4707) is inoculated into the de-fatted soybeans, which are put in chamber kept at 30 deg.C at about 80% humid ity, fermented until they become such a degree that mycelia are spread to the whole fermentation raw material, grains of the de-fatted soybeans, collapse when they are raised by the hand even if they are adhered one another, and restored to the original loosened grain state. The fermentation is stopped, to give the aimed ingredient for food.