| 摘要 |
Solid foodstuffs for human consumption are made by grafting soya press cake contg. soya flour with is not 1 1/2 times its own weight of water with spores or mycelium of an organism belonging to the mucoraceae and/or other rice moulds, allowing this to ferment for a period and recovering the product, opt. after drying. Pref. the moistened cake is milled into lumps of about 1 cm, grafted with an organism such as Rhizopus oryzae and fermented aerobically e.g. at 25-37 derees C for 2 days. The product has a large proportion of the cellulose and indigestible protein broken down and rendered suitable for human consumption, and increased riboflavine and cyanocobalamine content. The product may be baked, fried, etc. and has a meaty taste. |
