Abstract
The production conditions of twin-screw extruded defatted soybean meal (TSE-DSM) for soy sauce were determined, and the advantages of the produced TSE-DSM in commercial soy sauce production were evaluated. By using TSE-DSM, the total nitrogen utilized ratio was improved by 10% or more, the pressing efficiency of "moromi" mush was raised by 10%, and the amount of remaining pressed residues (soycake) was decreased by 16%, compared to the values obtained using defatted soybean meal (DSM) that is generally used for soy sauce production. Furthermore, the amounts of constituents remaining in each soycake were compared, and the amount of nitrogen in the soycake from TSE-DSM was found to be 1.56% less that obtained using DSM. Therefore, TSE-DSM is more efficient than DSM owing to higher total nitrogen utilized ratio and less amount of remaining soycake in commercial soy sauce production.
