乾燥おからを原料とした醤油の試醸について

概要

論文の詳細を見る
By using dried Okara (bean-curd refuse) instead of defatted soybeans we devised a manufacturing method of Shoyu, and obtained some informations shown as follows: (1) The Shoyu made of dried Okara had a slightly higher rate of amino-conversion (AN/TN) and a comparatively better solubility in efficiency of total-nitrogen-yield (T.N.Y.) in the raw materials, than the usual one made of the defatted soybeans. (2) The content of glutamic acid, one of the components of the taste, in Shoyu product obtained by using 25 and 50% of dried Okara was almost the same as that of the usual Shoyu. (3) The Shoyu made of 25 and 50% of the dried Okara contained nearly the same quantities of total nitrogen as that of the standard of the quality in usual Shoyu. (4) When using 20% of the dried Okara, the ingredient of perfume, the content of ethanol in Okara-Shoyu was about 80% of that of the usual one.
社団法人日本家政学会の論文
1991-07-15