The research of low off-flavor okara natto

• Main Authors: Hsiang-Ju Tsai, 蔡湘茹
• Other Authors: Ming-Chih Shih
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/15661670135276998079

碩士 === 中國文化大學 === 生活應用科學研究所 === 98 === Okara or soymilk residue is the by-product of soymilk, tofu and touhua. The high water content of the okara cause it is easy to spoil and hence is not able to reuse. The smell of the okara natto is very strong, and which leads low willingness of people to consume this kind of products. The purpose of this research is to find a way to produce an okara natto product with low off-flavor and high physiological property. The result finds that adding 5% waxy rice flour, 5% corn flour and 5% indica rice flour could decrease the off-flavor of okara natto. The 5% waxy rice flour added product has the highest nattokinase activity among these three products. The research also finds that the waxy rice flour added from 5% to 15% will not significantly influence the activity of nattokinase (28.67-32.60FU/ml vs. 52.30FU/ml for control), but the off-flavor of okara natto can be decreased. The results proves that adding 10% waxy rice flour will significantly decrease the off-flavor of okara natto and at the same time, maintaining the proper activity of nattokinase in due course. The smell is similar between 5% banboo charcoal powder added and waxy rice flour added product. The best of banboo charcoal powder adding time is the final stage of fermentation.