| 摘要 |
FIELD: food industry.SUBSTANCE: invention can be used in production of soya bean sauce with functional properties. Soya sauce contains cooled boiled soya seeds, fried crushed wheat seeds, fungi culture Aspergillus and solution of table salt. Thermally treated soya seeds and fried crushed wheat seeds are used at ratio of 1:1. Fungi culture Aspergillus oryzae is used in amount of 0.1-0.2 wt% of mixture of soya and wheat seeds, as well as 17-19% solution of table salt is used in ratio of soya seeds to mixture and wheat as 2.5:1. Soya sauce additionally contains 60% aqueous-alcoholic extract of acanthopanax sessile in amount of 1.5-3 wt% of ready product. Besides, for preparation of soya bean sauce soya seeds of “Hodson” and wheat seeds of “Primorskaya-50” breed are used.EFFECT: proposed soy sauce has high taste properties, increased nutritive value due to imparting adaptogene properties and improved organoleptic indices.3 cl, 3 tbl, 3 ex |
