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KMID : 0380619930250010001
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Korean Journal of Food Science and Technology
1993 Volume.25 No. 1 p.1 ~ p.8
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Effects of Extrusion - Texturization on Defatted Soy Flour for Soy Sauce Fermentation
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오경근/Oh, Kyeong Keun
김재철/정헌웅/박지용/임재각/Kim, Jae Cherl/Jung, Heon Woong/Park, Ji Yong/Lim, Jae Kag
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Abstract
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Extruded defatted soy flour (DSF) with twin screw extruder was compared with steam treated DSF for soy sauce fermentation. Independent variables of response surface methodology (RSM) for extrusion were barrel temperature (145∼1650 ), feed moisture content (25∼35%), and feed rate (20∼30 kg/hr). Extrusion conditions for production of the extrudates having highest water absorption capacity, lowest bulk density and highest expansion ratio were obtained by regression analysis of each dependent variable. Electron photomicrographs revealed significant increase of porosity inside the koji made from extruded DSF. Therefore, growth of fungi inside the koji made from extrudates of DSF was accelerated to achieve higher activities of protease, a-amylase, and glucoamylase compared to the koji made from steamed DSF. Although amino acid composition of soy sauces prepared from two different DSF did not show any significant difference, the content of free amino acids in soluble nitrogen compounds was higher (13%) in soy sauce made from extruded SDF. During the whole period of fermentation color of soy sauce made from extrudates of DSF was darker. Sensory evaluation did not reveal any serious off-odor and off-taste in the soy sauce fermented from extruded DSF.
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KEYWORD
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