新規乳酸菌を用いたおから・豆乳発酵食品の成分特性

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  • シンキ ニュウサンキン オ モチイタ オカラ トウニュウ ハッコウ ショクヒン ノ セイブン トクセイ

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Soybean is widely used in Japanese dietary pattern. Okara is a by-product generated mainly during processing of soybean. A great deal of okara has been treated as industrial waste. A lot of soy proteins which are functional components are included in okara. We have proposed a beneficial use for okara. Yoghurt-like food used in this experiment was prepared from a mixture of okara and soymilk by lactic acid fermentation. We investigated nutritional and food characteristics of this yoghurt-like food and obtained following results. Soy proteins in okara and soymilk were scarcely digested during the fermentation. Some soy proteins have been known to exhibit cholesterol-lowering effect. In the yoghurt-like food lactic acid occurred predominantly among several organic acids detected by HPLC. An improvement effect on enteric environment was expected because stachyose could not be degraded by lactic acid fermentation and it would be used by other microorganisms in intestine. The difference of isoflavone content between the unfermented food and yoghurt-like food was not observed. Soy isoflavones remained without degradation during lactic acid fermentation. These results suggested that the intake of yoghurt-like soy food would improve serum cholesterol concentration and intestinal environment.

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