Keita Nishio
Ritsumeikan University, Japan
Title: Development of new fermented seasoning using sesame oil cake as a raw material
Biography
Biography: Keita Nishio
Abstract
Sesame oil cake is a by-product in a production process of sesame oil. It is rich in protein, phosphoric acid and nitrogen. It is currently used for fertilizers and animal feed. Although sesame oil cake is rich in dietary fiber and has high antioxidant activity, it has not been used as food. Fermented seasoning with high antioxidant activity and high amino acid content has been obtained by using sesame oil cake as a raw material for koji. In my laboratory, the fermented seasoning using milk ingredients as a raw material have been performed in my laboratory. It is necessary to improve the quality of fermented seasoning such as taste and physiological function. We have tried to improve the function of milk-fermented seasoning by using sesame oil cake as a raw material for koji. In the present study, we aims to develop a new fermented seasoning made from sesame oil koji. Fermentation conditions, sensory evaluation, amino acid analysis, and antioxidant activity were examined. As a result, the optimal water content of the sesame oil cake koji was determined at 60% and the fermentation was performed. The fermented sample prepared by adding skimmed milk powder and saline water to sesame oil cake has a higher amino acid content and higher antioxidant activity than the other brewed samples. In addition, it got a higher evaluation than other fermented samples in sensory test.