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首页> 外文期刊>日本食品科学工学会誌 >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)
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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)

机译：生产酱油的新调味液，用干燥的秋葵（豆腐垃圾）和水稻粉末（Shiro-Nuka）的混合物发酵（研究奥卡拉第5部分的利用）

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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.
机译：为了产生一种新型调味液，三种干燥的干鱼（豆腐垃圾）和米粉（Shiro-Nuka），75：25（实验No.1），50：50（实验No. 2 ）和25：75（实验No.3），用双螺杆挤出机（TSE）加工，然后发酵。 1：1脱脂大豆膳食和小麦的混合物用作对照。这些实验中的TSE处理的原料的蛋白质消化率高于蒸原料的约15％。通过这些实验获得的未精制酱油的组合物显示出比对照的总氨基酸量少量。谷氨酸/ T.N的速率发现与对照相同，除了实验No.3之外，其中较小。香气成分，乙醇，异丁醇和2-苯基乙醇的量表明，随着水稻粉末的比例提高趋势。所有实验中的所有实验都提供了在感官测试中具有光和鲜艳的产品。特别是，第3号实验的产品显示比所有其他更好的光和鲜艳的颜色。实验No.2和3号的产品具有甜味，实验No.3的风味优异。

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