著者

松尾 眞砂子

出版者

社団法人日本家政学会

雑誌

日本家政学会誌 (ISSN:09135227)

巻号頁・発行日

vol.58, no.1, pp.41-47, 2007-01-15

被引用文献数

2

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Okara-tempeh (the okara fermented with Rhizopus oligosporus, O-tempeh) is a typical functional food, but its use has been limited for strong enzyme activities of R, oligosprus. To expand the use of O-tempeh as a high functional and high dietary fiber foodstuff, the utilization of O-tempeh inactivated enzymes with cooking and pasted (O-tempeh paste) for an ingredient of pancake and croquette was examined. Any significant differences were not found between ordinary pancakes and substituted pancakes substituted for 10% soft flour with okara or O-tempeh paste in volume, hardness, or cohesiveness. The sensory evaluation scores of pancake substituted for 10% soft flour with okara were lower in flavor, taste and overall than these of ordinary pancake. These of pancake substituted with 10% O-tempeh paste were lower in flavor and overall than those of ordinary pancake. The dietary fiber of the pancake made from flour substituted 10% O-tempeh paste was 2.4-fold that of ordinary pancake. The sensory evaluation score of croquettes substituted for 30% mashed potato with okara was lower than that of ordinary croquettes in overall, but no significant difference at sensory evaluation scores was detected between ordinary croquette and substituted croquette with O-tempeh paste for 30% mashed potato in flavor, taste, texture and overall. The dietary fiber of croquette substituted for 30% mashed potato with O-tempeh paste was about 3.5-fold that of ordinary croquette. Based on these results, it was suggested that O-tempeh paste was more useable than okara as a foodstuff, and could be used as a substituting ingredient for 10% soft wheat flour to pancake and 30% mashed potato to croquette. Furthermore, it was confirmed that O-tempeh paste was useful as a high dietary fiber stuff.