發酵豆渣製成的植物肉更「健康」okara fermentation
研究人員通過在植物基底質中添加發酵的豆渣（豆奶生產的副產品）來生產類似肉類的物質。採用L. plantarum P1和L. acidophilus 308兩種益生菌進行發酵，在不同的發酵條件下，對不同量的產品進行評估。
該研究得出結論，發酵工藝使豆渣成為一種適合的肉類類似物成分。經感官和營養分析，在L. plantarum P1發酵的基質中添加6%的豆渣，在4℃條件下發酵2小時，獲得最佳肉質模擬物。
原文網址：https://kknews.cc/science/36o8yga.html
RAZAVIZADEH, Seyedmahmood; ALENCIKIENE, Gitana; SALASEVICIENE Alvija, VAICIULYTE – FUNK, Lina; ERTBJERG, Per; ZABULIONE, Aelita. “Impact of fermentation of okara on physicochemical, techno-functional, and sensory properties of meat analogues.” European Food Research and Technology 247, no. 9 (2021): 2379-2389.
As a result of agri-food production, large quantities of organic waste are produced in the form of press cakes (by-products of plant-based drink production), and a huge quantity of these by-products is generally discarded, leading to environmental problems. This research aims to evaluate the effects of fermentation of Ultrasound (US) treated okara (soy press cakes) on protein oxidation level, techno-functional, texture and sensory properties of the meat analogues. Okara samples were fermented by applying L. plantarum P1 and L. acidophilus 308 strains. The meat analogues were produced by adding 3% and 6% fermented okara to the matrices. Fermented okara and matrices were maturated at temperatures 4 °C or 18 °C, separately. The effects of fermentation conditions, the amount of okara, and the dough maturation temperature, as well as the interaction effect on protein oxidation level, techno-functional, sensory, and textural properties of meat analogues were analysed. The results indicated that okara is a suitable source of fibre, plant-based proteins, and essential amino acids, and demonstrated the potential of the application of fermentation to improve water-holding capacity and sensory properties of meat analogues, as well as to reduce hardness and protein oxidation levels. The study recommended that the optimum condition for producing meat analogues was the application of 6% okara in the matrices fermented by L. plantarum P1, when the matrices and okara are maturated at 4 °C for 2 h. The research finally concluded that the use of fermentation process on US-treated okara makes it a suitable component of meat analogues.
寬泰食品 豆渣=>植物肉
在日本，豆渣是擺在超市貨架上的商品，日本人會把它用來製作漢堡排，「好吃又能同時兼顧營養，但台灣好像還沒有這種概念。」張桂榛說，關於豆渣的觀察成為一顆契機的種子。
回到台灣後，這顆種子落地發芽了。寬泰食品於2018年取得經濟部桃園大溪豆渣再生商機計劃案，嘗試把製作豆干產生的豆渣再利用。過往的業者大多將豆渣拿來作為飼料，寬泰食品則利用豆渣打造出一系列的「豆纖」產品，如漢堡排、豆纖起司蛋糕等。https://www.bnext.com.tw/article/61235/quan-food-plant-meat
素食界最新寵兒「天貝」（tempeh） 2021/05/01 台南豆胖貝果 採用兩種植物肉-天貝&維根，做成的蔬食餐、全豆豆漿&一派胡塩酵素臭豆腐
痞食維根 豆食漢堡排
門巿: 新竹縣竹北市福興路418號
工廠: 皓翰翔有限公司 新竹新埔鎮田新路327號
「我永遠記得，有次星期六我開車到台北拜訪了所有農夫市集，沒有人願意答應我。」最後是合樸農學市集負責人陳孟凱曾在美國看過天貝，親自看過加工室後，認為這是友善土地的食物，給了蘇信仁擺攤的機會，才讓天貝被台灣人看見。https://www.newsmarket.com.tw/blog/149368/
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