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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)
https://kpu.repo.nii.ac.jp/records/5421
https://kpu.repo.nii.ac.jp/records/542174148e1c-4dfa-4f8d-85fc-0a7c61e69803
| 名前 / ファイル | ライセンス | アクション |
|---|---|---|
KJ00000079547.pdf (457.5 kB)
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| Item type | [ELS]紀要論文 / Departmental Bulletin Paper(1) | |||||||||||||||||||||||||||||
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| 公開日 | 2017-02-20 | |||||||||||||||||||||||||||||
| タイトル | ||||||||||||||||||||||||||||||
| タイトル | 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) | |||||||||||||||||||||||||||||
| 言語 | ja | |||||||||||||||||||||||||||||
| その他（別言語等） | ||||||||||||||||||||||||||||||
| その他のタイトル | Food Chemical Evaluation of Fermented Okara Products, Okara-Natto and Okara-Tempeh (B. LIVING SCIENCE) | |||||||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||||||||
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| 言語 | jpn | |||||||||||||||||||||||||||||
| 資源タイプ | ||||||||||||||||||||||||||||||
| 資源タイプ | departmental bulletin paper | |||||||||||||||||||||||||||||
| 著者 |
河端, 信
× 河端, 信
× 田口, 邦子
× 大槻, 耕三
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| 抄録(英) | ||||||||||||||||||||||||||||||
| 内容記述タイプ | Other | |||||||||||||||||||||||||||||
| 内容記述 | 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. | |||||||||||||||||||||||||||||
| 言語 | en | |||||||||||||||||||||||||||||
| 書誌情報 |
ja : 京都府立大学学術報告. 理学・生活科学 en : The scientific reports of the Kyoto Prefectural University. Natural science and living science 巻 37, p. 39-45, 発行日 1986-11-15 |
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| 収録物識別子タイプ | NCID | |||||||||||||||||||||||||||||
| 収録物識別子 | AN00062300 | |||||||||||||||||||||||||||||
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| 収録物識別子タイプ | PISSN | |||||||||||||||||||||||||||||
| 収録物識別子 | 0075739X | |||||||||||||||||||||||||||||
