Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Oligosaccharides and Sensory Quality of Soymilk During Germination

대두발아에 의한 콩우유의 과당과 관능적품질의 변화

  • Kim, Woo-Jung (Department of Food Science, King Sejong University) ;
  • Yoon, Suk-Kwon (Department of Food and Nutrition, Dongduk Women College) ;
  • Lee, Chun-Young (Department of Food Science and Technology, Kyunghwee University)
  • Published : 1986.10.01
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Abstract

The effect of germination of soybeans on chemical and sensory qualities of soymilk were investigated. The soybeans were soaked and germinated at $25^{\circ}C$ for 5 days prior to grinding. The result showed that a rapid initial decrease in the contents of raffinose and stachyose and a slight increase in protein yield were found after 2 days of germination. Undesirable flavor such as beany and grassy was minimum and total acceptability was maximum for the soymilk prepared from soybeans germinated for two days. Changes in roasted nutty odor and taste were almost identical to the changes of total acceptability during-five day germination.

$25^{\circ}C$에서 5일간 발아시킨 대두로 콩우유를 제조한후 발아가 콩우유의 당과 향미에 미치는 영향을 조사하였다. 2일간 발아시켰을때 단백질의 수율이 약간 증가함과 동시에 stachyose와 raffinose는 급격한 감소를 보여 콩우유의 화학적 품질 향상을 보여 주었다. 또한 2일 발아시 불쾌한 콩비린맛과 풀맛 그리고 콩비린 냄새가 최소치에 도달하였으며 전체적인 기호도는 가장 높았다. 구수한 냄새와 맛은 5일간의 발아 과정에서 전체적인 기호도의 변화와 유사한 변화 경향을 보여 주었다.

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