Studies on the Utilization of Okara. : Part 2. Effects of Dried Okara on the preparation of Miso

Bibliographic Information

Other Title
  • おからの利用に関する研究 : その 2. 味噌製造におけるおからの乾燥効果

Search this article

Abstract

Dried okara was prepared for the better preservation and the more effective mass utilization of okara The present paper intends to report some interesting information obtained from novel processes for the preparation of miso made of dried okara with rice koji or with whole koji. 1. Measurements of the degree of saccharification, the degree of protein decompsition and the amount of organic acid products showed that, by use of dried okara in the preparation of miso, the aging period was reduced to 1/3 compared with that of the conventional method using soybean. 2. F. N./T. N. ratio of the miso with whole koji was 55.2%, showing a higher decompasability than when conventional soybean miso had been used. A remarkable increase in free amino acids was observed especially in the first 5 days of the component period. 3. The color, chemical composition and flavor of the dried okara-miso were almost similar to those of soybean miso. The glutamic acid content of the former was 1.3 times as high as that of soybean miso and 1.8 times as high as that of the raw okara-miso reported in the preceding paper, resulting in a tasty product.

Journal

Details 詳細情報について

  • CRID
    1571417126894101760
  • NII Article ID
    110001160761
  • NII Book ID
    AN00216335
  • ISSN
    02860546
  • Text Lang
    ja
  • Data Source
    • CiNii Articles

Report a problem

Back to top