[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Preparation of predigested protein foods.

Lulla, B. S. and Johar, D. S. and Subramanyan, V. (1960) Preparation of predigested protein foods. Proceedings of the symposium on Proteins, Mysore, August. pp. 307-311.

[img] PDF
Proceedings_of_the_Symposium_on_Proteins_1961_307-311.pdf - Published Version
Restricted to Registered users only

Download (237kB)


Predigested protein foods are generally prepared by enzymatic or acid-hydrolysis. In our country, attention has not been paid to the microbial digestion technique which has been extensively employed in other oriental countries for the preparation of predigested foods. The microbial process has certain advantages over other processes: (1) Moulds and bacteria which are employed in the preparation can be multiplied at will to digest the food materials, unlike enzymes which have to be imported and are costly. (2) The technique of preparing such foods is simple. In South East Asian countries, predigested proteinĀ· foods such as soy sauce, miso, vegetable cheese, etc., are prepared in every home by microbial digestion techniques. (3) The biological value of the material used in the process is enhanced as it gets enriched with microbial proteins. (4) Foods prepared by this technique generally possess appetizing flavour. In the Orient predigested protein foods of vegetable origin are popular since times immemorial. Soy sauce and soya bean paste or 'miso' are two such products which are liked and consumed by poor and rich alike and it is generally claimed that the secret of Chinese health lies in the consumption of large quantities of soy sauce. It has been estimated that approximately 4-6 g of high class protein is supplied in the form of soy sauce and another 2 g in the form of soya bean paste in the daily diet of the Chinese people. The chief ingredients used in the preparation of these products are soya beans, wheat or barley and sodium chloride. The extensive work carried out by earlier workersl -13 has paved the way for preparing these foods on cottage and industrial scale. During the II World War, owing to the shortage of soya beans and wheat, the following materials are reported to have been utilized: soya bean meal, peanut meal, various other edible oil seed meals, silkworm pupae (defatted), wheat bran, oats, kaolings, rye and various other starchy foods. Soy sauce is also synthetically prepared7,g from a mixture of soya bean and wheat proteins by the action of hydrochloric acid, but such a preparation has poor aroma and taste to attract consumers. . The mechanism involved in developing sweet aroma, taste and other characteristics in fermented products is not yet well understood. The fermented protein foods are commonly used for seasoning vegetables, soups, gravies, sauces, sandwich spreads, salad dressing as a table relish and for the preparation of Chinese foods. As a result of investigations carried out at this Institute, conditions have been standardised for the preparation of 'soy sauce' and similar predigested producl!:> from VariOl.lS protein rich materials of vegetable origin.

Item Type: Article
Uncontrolled Keywords: protein rich materials, vegetable origin, predigested products, soy sauce, miso, vegetable cheese
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 09 Jul 2012 04:08
Last Modified: 09 Jul 2012 04:08
URI: http://ir.cftri.com/id/eprint/4966

Actions (login required)

View Item View Item