Soy proteins for foods centering around soy sauce and tofu

Abstract

In the Orient, soy proteins have been used for human consumption for centuries, during which various kinds of unique soy protein foods have been established. Some of these products, such as tofu, have a bland flavor, but there are also those products having a distinctive flavor and an aroma like fermented soy sauce. Both types are acceptable for worldwide populations. In earlier times, the consumption of these soy protein foods in the U.S. was mostly confined to Orientals. Recently, however, the koikuchi type of soy sauce has been consumed widely by non‐Orientals through nationwide supermarkets. Annual production in the U.S. has reached more than 16,500 kl. Tofu has also become popular in the U.S. because of its bland flavor which enables it to be used in many dishes. Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. Koikuchi shoyu is a typical Japanese type of fermented soy sauce characterized by a strong, appetizing aroma. The fermentation process consists of koji fermentation byAspergillus species and the subsequent brine fermentation, which contains lactic acid and alcoholic fermentations. Miso is a paste product produced through a similar fermentation. Tofu is a soy milk curd product made through a nonfermented process from soy milk.

Optimized Production of GABA and γ-PGA in a Turmeric and Roasted Soybean Mixture Co-fermented by <i>Bacillus subtilis</i> and <i>Lactobacillus plantarum</i>

“…The co-fermentation was optimized using the turmeric mixture Food products made from soybeans, such as tofu, soy sauce, and soybean paste, have been consumed in Asia for a long time. InWestern countries, soy protein is used in processed products such as sausages, hamburgers, breads and pastries (Fukushima, 1981).Soy products are recognized as healthy foods rich in protein and low in saturated fats, which also contain bioactive compounds such as isoflavones and saponins (Messina, 2010). Fermented soy products are popular in Asian cuisines; however, they generally require a long processing time.…”

“…Western countries, soy protein is used in processed products such as sausages, hamburgers, breads and pastries (Fukushima, 1981).…”

Effect of Sprouting in Physico-chemical Properties of Tofu

“…The curd was transferred to the pressing box lined with muslin cloth. 1 water was drained and sample was further rinsed with tap water. Seeds were placed in a single layer on muslin cloth and placed in RH Chamber at the 25°C, 90% RH for 72h as per the method of.…”

“…1 It is a highly versatile and nutritious food that is made from soybean curd. Although the word "tofu" is Japanese, the food seems to have originated in ancient China, where the Mandarin term is doufu.…”

Hypoallergenicity of Various Miso Pastes Manufactured in Japan

“…J Nutr Sci Vitaminol, 59, [462][463][464][465][466][467][468][469]2013 Miso (miso) is a fermented paste made from soybeans and salt (and sometimes cereal grains such as rice or barley) through a two-step fermentation process with molds, yeasts and bacteria (1,2). The preparation of miso begins by inoculating steamed rice and/or barley with Aspergillus oryzae or other Aspergillus species, which results in the production of koji.…”