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Preparation of predigested protein foods.

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Title Preparation of predigested protein foods.
 
Creator Lulla, B. S.
Johar, D. S.
Subramanyan, V.
 
Subject 03 Proteins
04 Functional foods
 
Description 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 protein· 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.
 
Date 1960
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4966/1/Proceedings_of_the_Symposium_on_Proteins_1961_307-311.pdf
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.