おからを原料とした納豆及びテンペーの食品化学的評価(B. 生活科学)

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Okara, a residue of water-extracted ground soybean, is produced in large amount as the by-products of tofu and soybean milk manufacturing industry. Although it contains large amount of dietary fiber, 4.8% protein, 3.6% fat and 100mg% calcium, its dietetic value is low because of poor taste, rough texture and indigestibility. In this study, natto and tempeh were prepared from okara by fermenting with Bacillus subtilis (natto) and Rhizopus oligosporus or R. oryzae. Dietetic and nutritional values of these fermented okara products were investigated. Okara natto is sticky paste with characteristic odor and flavor of natto. Okara tempeh has a sausage-like texture, interwoven by the mycelium of Rhizopus and surface is covered with white mycelium. Because of its mild and good flavor and because of its high content of dietary fiber, when fried in oil, it can be used as fiber rich snack food, and powdered or minced tempeh can be used as fiber supplement of various cookies, bread, ground meat sauce and hamburger steak, etc. Riboflavin content of both products were increased remarkably, 33.1times in okara-natto and 32.7 times in okara-tempeh over unfermented okara. Vitamin B_6 was also increased by the fermentation in both preparations. Total dietary fiber contents were slightly increased but the relative composition of hemi-cellulose and pectic substances in the total dietary fiber were decreased in both products in comparison with unfermented control. The results of in vitro protein digestibility of fermented okara products using pepsin-pancreatin digestion method demonstrate that over 90% of the protein of both products were digested. The strong antioxidative activities were observed in both products after fermentation.
京都府立大学の論文
1986-11-15

おからを原料とした納豆及びテンペーの食品化学的評価(B. 生活科学)

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