• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.643-649
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• 1993

Soybean composition, which is different from those of other beans and grains, gives from 35 to 40 percent protein, 15 to 20 percent oil, and 20 to 25 percent sugar. Soybean has been extensively used as the raw material for traditional foods such as bean curd, soy sauce, soy paste and so on, since ancient times in Korea. Ultracentrifugal components of the soybean proteins represent four major peaks with sedimentation constants of about 2, 7, 11 and 15S. The two major reserve protein of soybean, 7S and 11S globulins, have been isolated and characterized by many works. The curd made with microbial enzyme exhibited minuter structure than those of the metal ion-and acid-treatment. Thus, the curd obtained by enzymatic operation serves as a material for further development of food items, and the procedure may by widely applicable in food processing.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.96-102
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• 2002

The levels of biologically active compounds, such as isoflavone, total saponin, dietary fiber, soy oligosaccharides, and lecithin from each serving size of commercial soy products, were quantitatively determined from the raw soybean, soymilk, tofu, isolated soy protein (ISP), soybean paste(toenjang), natto, and tempeh from local and foreign market. Soy flour, natto, and soymilk contained 489.1 mg, 308.3 mg, and 138.1 mg of isoflavone in each 100 g of dry matter, respectively. The ratios of aglycone to glucoside of soybean paste and tempeh showed relatively high level compared with other tested soy products. Commercial soymilk showed the highest ratio of soluble fiber to total dietary(59%). The higher levels of dietary fiber (20.1 g) and lecithin (1.13 g) were also found in tofu. The lecithin and saponin content of isolated soy protein(ISP) were highest (0.63 g and 0.65 g/ 100 g of dry matter) among the tested samples. In conclusion, soy flour showed the highest level of biologically active compounds, such as saponin, isoflavone, dietary fiber, and soy oligosaccharides. But when the evaluation was based on the serving size, soymilk containing 31.5 mg of isoflavone, 2.59 g of dietary fiber, 0.57 g of oligosaccharides, 0.10 g of lecithin, and 0.11 g of saponin showed similarity to those of the tested soybeans(20 g).

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2002.11a
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• pp.195-195
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• 2002

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 2002.05a
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• pp.170-171
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• 2002

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2005.06a
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• pp.269-269
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• 2005

• Proceedings of the Korean Environmental Health Society Conference
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• 2001.04a
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• pp.110-111
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• 2001

• Proceedings of the Korea Environmental Mutagen Society Conference
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• 2001.10b
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• pp.97-97
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• 2001

• Proceedings of the Korean Magnetic Resonance Society Conference
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• 2002.01a
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• pp.15-15
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• 2002

• Journal of Microbiology and Biotechnology
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• v.6 no.3
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• pp.194-201
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• 1996

To develop a method appropriate for mass production in a factory, we manufactured soy sauce with Bacillus species SSA3-2M1 and fused ST723-F31 at $30^{\circ}C$ with aeration of 1/3 vvm for 40 days. The flavor components extracted from the manufactured soy sauce were fractionated to neutral, acidic, basic and phenolic fraction and identified by GC-mass. Among the 60 kinds of identified flavor components, 16 and 23 components were detected in traditional Korean soy sauce and soybean paste, respectively. There were three peak regions that smelled like soy sauce with the GC sniffing test of flavor components and 2, 6-dimethyl pyrazine, benzaldehyde, 2-methoxy phenol, phenol and benzeneethanol which were identified as character impact compounds of traditional Korean soy sauce and soybean paste were identified in the region that smelled like soy sauce. It is therefore considered possible to achieve mass production of soy sauce with standard quality by Bacillus species SSA3-2M1 and fused ST723-F31 in the factory.

• Microbiology and Biotechnology Letters
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• v.6 no.2
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• pp.81-84
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• 1978

Film-forming yeasts were isolated from deteriolated soybean paste and after identification factors affected on the growth of the organisms were studied to provide information on the protection of the product from deteriolation. The isolated yeasts were identified as Pichia membranaefaciens. The yeasts could grow within the temperature limit of 10$^{\circ}C$ and 68$^{\circ}C$ with optimum at 25$^{\circ}C$. The optimum pH was 6.0 and the growth was reduced in order at 7.0, 5.0, 8.0 and 4.0. The maximum concentration of sodium chloride in Hayduck solution was 15％ above which the yeasts ceased to grow.