![]() ![]() Aoyagi, “Tempeh Production,” New-Age Foods, CA, 1980.įukushima, D., “Proceedings: Western Hemisphere Nutrition Congress II,” American Medical Association, 1969, p. Aoyagi, “The Book of Tempeh,” Harper and Row Publishers, NY, 1979. Aoyagi, “The Book of Miso,” Autumn Press, Soquel, CA, 1976. Ogawa, G., “Cereals for Food and Beverages,” Academic Press, NY, 1980, p. Hashimoto, “World Soybean Research Conference II: Proceedings,” Westview Press, CO, 1979, p. 126.įukushima, D., “Proceedings: International Soya Protein Food Conference in Singapore,” American Soybean Association, 1978, p. 1, AVI Publishing Co., Westport, CT, 1972, p. Wang, “Soybeans: Chemistry and Tech.,” Vol. Tofu is a soy milk curd product made through a nonfermented process from soy milk. Miso is a paste product produced through a similar fermentation. ![]() The fermentation process consists of koji fermentation by Aspergillus species and the subsequent brine fermentation, which contains lactic acid and alcoholic fermentations. Koikuchi shoyu is a typical Japanese type of fermented soy sauce characterized by a strong, appetizing aroma. Fermented soy sauce is completely different in the constituents of aroma and flavor from chemical soy sauce. because of its bland flavor which enables it to be used in many dishes. Recently, however, the koikuchi type of soy sauce has been consumed widely by non-Orientals through nationwide supermarkets. In earlier times, the consumption of these soy protein foods in the U.S. Both types are acceptable for worldwide populations. 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. 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. ![]()
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