| 摘要 |
PURPOSE:To prepare a concentrated seasoning solution at a low cost from defatted soybeans as a raw material, by kneading highly modified defatted soybeans with water, expanding and modifying the resultant kneaded material through a heated extruder, inoculating the extruded material with a KOJI mold, and fermenting and maturing the inoculated material. CONSTITUTION:Water is kneaded with highly modified defatted soybeans having a water-soluble nitrogen index (NSI) <=30, and the kneaded material is then heated at 130-170 deg.C in a short time in a heated extruding machine, e.g. an extruder, and then extruded into the air, expanded and modified. The resultant modified extrudate is then cut or crushed, mixed with water and humidified to give 35-45% moisture content. The humidified material is inoculated with a KOJI mold and fermented while kept at a material temperature of 25-35 deg.C to prepare a KOJI. A sealine solution or saltless water is then charged into the KOJI, and the resultnat mixture is fermented and matured to prepared the aimed seasoning solution. |
