• Journal of the Korean Dietetic Association
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• v.11 no.3
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• pp.286-298
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• 2005

This study aimed to estimate the effect of the home based food supplying program in single living female elderly on the basis of depression, Health and Nutrition Risk Index, dietary attitude and dish consumption frequencies. The Food Supplying Program was carried out for 8 months for 27 single living female elderly from lower income status in Bucheon city. Main supplied foods were consisted with soymilk, vegetables, fruits and fish. The effect of the food supplying program were analyzed for 22 elderly who completed the program (group supplied with food : GSF) compared to the group not supplied with food (GNSF). The results of this study were as follows: Degree of depression estimated with depression score and Health-Nutrition Risk Index were decreased and the scores of dietary attitude and behaviors were increased for GSF after 8 months. However these improvements were not shown in the GNSF. GSF showed significantly increased consumption frequencies in soybean milk, tangerine, stir fried anchovy and yogurt, where as GNSF was observed with the decreasing trend in most of the dishes. In conclusion, home based food supplying program for single living female elderly not only increased the consumption frequencies of some dishes but also improved depression rate, Health and Nutrition Risk Index and dietary behavior concomitantly.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.102-102
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• 2019

Soybean curd residue (SCR), known as a major waste product of soybean processing, is the water-insoluble fraction which is removed by filtration during soymilk production. For these reasons, SCR was usually considered as food waste. SCR might have a good potential as a functional food material, value-added processing and utilization. SCR contains high-quality protein and consists of a good source of nutrients, including protein, oil, dietary fiber, minerals, along with un-specified monosaccharides and oligosaccharides. Also, SCR might be a potential source of low cost protein for human consumption. However, SCR could be a source of bacterial contamination when during food processing. This study was aimed to investigate antibacterial capacity of natural product through detecting relationship between SCR and microbial. We isolated five bacterial strains from SCR and elucidated antibacterial activity of nature medicines to extend storage capacity of food made with SCR. Thus, the extract which showed antibacterial effects in Corynebacterium calloonae and Raoultella amithinolytica is a combination of seven kinds of extracts: Glycyrrhiza uralensis, Cudrania tricuspidata, Salvia miltiorrhiza Bunge, blueberry, Acorus gramineus, Ginkgo biloba L., Camellia sinensis. This study suggested that antibacterial activities of natural medicines could be used for extension of storage capacity in SCR-contained food.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.330-335
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• 2006

The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively $1.3{\times}10^7$ CFU/ml, $1.6{\times}10^8$ CFU/ml, $1.5{\times}10^8$ CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.

• Journal of the Korean Dietetic Association
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• v.20 no.2
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• pp.77-86
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• 2014

This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.707-716
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• 2006

To make tofu (soybean curd) with cuttlefish int the cuttlefish ink diluted 20-fold was added to soymilk in the ratio of 0%, 1%, 3%, 5%, 7% and 9% there is no respective comparison here respectively and the prepared cuttlefish inky tofu samples were stored for 15 days at $4^{\circ}C$. After storage, the tofu samples were tested for yield, pH, acidity, bacterial growth, sensory evaluations and physical properties. The yields of 7%(I7) and especially 9%(I9) cuttlefish ink tofu were higher than that of the control tofu(I0). The pH was decreased, but the acidity was increased with increasing storage period. The microorganism count of I9 was the lowest during the storage period. The turbidity gradually increased until 9 days of storage and rapidly increased at 12 days of storage. In the measurement of inky tofu color, the L and b values were decreased during the storage period. In the texture analysis, the hardness, gumminess and brittleness of inky tofu were increased until 12 days of storage but then decreased. Chewiness was decreased with increasing storage period. Springiness of Il and I3 was higher than that of I0. In sensory evaluation, color was increased with increasing cuttlefish inky concentration. Sleekness of I3 was the highest. Hardness and chewiness of inky Il and I3 were the highest. Springiness, cohesiveness and softness were the highest in I3. In overall acceptability, I3 gained the highest score.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.49-57
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• 2003

There is much evidence suggesting that compounds present in soybean can prevent cancer in many different organ systems. Especially, soybean is one of the most important source of dietary saponins, which have been considered as possible anticarcinogens to inhibit tumor development and major active components contributing to the cholesterol-towering effect. Also they were reported to inhibit of the infectivity of the AIDS virus (HIV) and the Epstein-Barr virus. The biological activity of saponins depend on their specific chemical structures. Various types of triterpenoid saponins are present in soy-bean seeds. Among them, group B soyasaponis were found as the primary soyasaponins present in soybean, and th e 2, 3-dihydro-2, 5-dihydroxy-6- methyl-4H-pyran-4-one(DDMP)-conjugated soyasaponin $\alpha\textrm{g}$, $\beta\textrm{g}$, and $\beta$ a were the genuine group B saponins, which have health benefits. On the other hand, group A saponins are responsible for the undesirable bitter and astringent taste in soybean. The variation of saponin composition in soybean seeds is explained by different combinations of 9 alleles of 4 gene loci that control the utilization of soyasapogenol glycosides as substrates. The mode of inheritance of saponin types is explained by a combination of co-dominant, dominant and recessive acting genes. The funtion of theses genes is variety-specific and organ specific. Therefore distribution of various saponins types was different according to seed tissues. Soyasaponin $\beta\textrm{g}$ was detected in both parts whereas $\alpha\textrm{g}$ and $\beta$ a was detected only in hypocotyls and cotyledons, respectively. Soyasaponins ${\gamma}$g and $\gamma\textrm{g}$ were minor saponin constituents in soybean. In case group A saponins were mostly detected in hypocotyls. Also, the total soyasaponin contents varied among different soy-bean varieties and concentrations in the cultivated soy-beans were 2-fold lower than in the wild soybeans. But the contents of soyasaponin were not so influenced by environmental effects. The composition and concentration of soyasaponins were different among the soy products (soybean flour, soycurd, tempeh, soymilk, etc.) depending on the processing conditions.

• Membrane Journal
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• v.17 no.3
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• pp.191-196
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• 2007

In the study, excess of lime-soda ash(L-S) was added to groundwater for chemical precipitation of hardness ions. After formation of the coagulated flocs, sedimentation step was replaced with crossflow ultrafiltration(UF) process using tubular ceramic membrane. As results, our treated water was below total hardness(TH) 10 mg/L as $CaCO_3$ from groundwater using washing water in a soymilk factory. Then, we investigated the change of permeat flux(J) and dimensionless permeate flux($J/J_0$) during experiments for variations of TMP(Trans-membrane pressure) or flow rate, to see effect of TMP or flow rate on membrane fouling by the coagulated Inorganic flocs. In the result, membrane fouling and rejection rate of total hardness were not affected by TMP and flow rate variations in the range of our experiments.

• Applied Biological Chemistry
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• v.26 no.4
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• pp.199-204
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• 1983

As a way of utilizing cheese whey to fortify sulfur-bearing amino acids to soybean protein, whey-soybean coagulum was made from whey-soy milk mixture and optimum conditions for coprecipitation of the two proteins were determined. Mixture of whey and soymilk in 1 : 1 volume ratio was coagulated at $0.005{\sim}0.5M$ of $CaCl_2$ concentration, pH $1.5{\sim}8.0$, and at $60{\sim}100^{\circ}C$, and absorbance at 500nm of filtrate from the coagulum was measured. Optimum conditions for the coprecipitation were 0.0125M of $CaCl_2$ concentration, pH $6.5\sim7.5$, and $70{\sim}80^{\circ}C$ which resulted in the minimum absorbance and also good physical properties of the curd.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.638-643
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• 1996

The efficiency of dewatering of soybean milk residue was improved by hydraulic pressing after pH adjustment to 4.5 with organic acids such as acetic and lactic acids. Water content of raw soybean milk residue was reduced from 80% to 72% by pressing after pH adjustment, while only to 78% by the conventional hydraulic press. The water content of the residue after pH adjustment was further reduced to 63% by hydraulic pressing with ohmic heating. The pH adjustment facilitated separation of cake from the filter cloth and reduced the solid content of the expressed liquid from 10 to 3%.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.325-330
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle, Optimum conditions for preparation of seaweed Muks with soy protein were investigated. Gel strength of Muks with sea mustard and soymilk decreased as the quantity of soy milk increased, and increased as the moisture content of soy milk had been decreased. Optimum mixing ratio of seaweed and soy milk was 7 : 1 and optimum temperature of gelation was $65^{\circ}C$. Gel strength of seaweed Muk mixed $5\%$(w/w) of soy protein isolate was higher$(900g/cm^2)$ than those of seaweed Muks with and without soy milk.