• Preventive Nutrition and Food Science
• /
• v.17 no.1
• /
• pp.36-45
• /
• 2012

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at $42^{\circ}$, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and $1.7{\times}10^{10}$ CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 mg% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated $1.6{\times}10^8$ CFU/g of B. subtilis and $7.3{\times}10^{10}$ CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 $g{\cdot}{\o}mm^{-1}$ greatly decreased to 1,533 $g{\cdot}{\o}mm^{-1}$ in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~ 3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.

• Korean Journal of Food Science and Technology
• /
• v.25 no.2
• /
• pp.130-135
• /
• 1993

A curd yogurt was prepared from milk added with skim milk powder of four kinds of cereal. The effect of cereals at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effect of cereals on quality of curd yogurt (apparent viscosity, sensory property) was also examined. Addition of cereals markedly stimulated acid production by lactic acid bacteria. Among three organisms tested, L. acidophilus produced more acid than others. Apparent viscosity of curd yogurt added with corn was the highest while that with barley was the lowest. Curd yogurt fermented with L. acidophilus showed characteristics of thioxotropic flow. Apparent viscosity of curd yogurt added with cereal markedly increased between 6 and 24 hours of fermentation. Sensory property of curd yogurt added with wheat was judged as better than reference sample, but that with barley was lodged as the worst among all samples.

• Korean Journal of Food Science and Technology
• /
• v.24 no.5
• /
• pp.470-476
• /
• 1992

The curd yogurt was prepared from milk added with skim milk powder or three Tongil rices of different storage period. The effect of storage period of rice on acid production by lactic acid bacteria in milk containing rice of 2%(w/v) was investigated. The effect of storage period of rice on quality of curd yogurt(sensory property, viscosity and keeping quality) was also examined. Addition of rice stimulated acid production by lactic acid bacteria more than control(milk yogurt). Storage period of rice did not significantly affect acid production by lactic acid bacteria though stimulating effect of rice on acid production was slightly different among species. Sensory property of curd yogurt added with rice was not significantly affected by storage period of rice. Apparent viscosity of curd yogurt added with rice increased in proportion to storage period of rice. Curd yogurt showed characteristics of thixotropic flow. When curd yogurt added with rice was kept at $5^{\circ}C$ for 15 days, its keeping quality was relatively good and was not markedly affected by storage period of rice.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.7
• /
• pp.1064-1070
• /
• 2005

Tocopherol and tocotrienol contents of commonly consumed foods in Korea were determined by saponification or direct solvent extraction followed by normal phase liquid chromatography. All samples were locally obtained in the year of 2002 and 2003. The study included 13 meats, 15 fishes and shellfishes, 4 seaweeds, 7 mushrooms, 19 milk and milk products, 6 legumes, 12 nuts, 17 processed foods and 17 Korean traditional foods. All of the vitamin E isomers were quantitated and the results were expressed as $\alpha-tocopherol$ equivalent $(\alpha-TE)$. The relatively higher amount of vitamin E was found in beef boiled in soy, dried squid, toasted seaweed, milk powder, soritae, sunflower seeds, ramyon (instant noodle), and kochujang from meats, fishes, seaweeds, milk products, legumes, processed foods, and traditional foods, respectively. This study provided reliable vitamin E data in commonly consumed foods in Korea for the nutritional information and food composition database.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.4 no.1
• /
• pp.59-66
• /
• 1975

Silkworm and silkworm-chrysalis as an edible insect have been investigated. Through this investigation, the following results are obtained : 1) Silkworm and silkworm-chrysalis as a good source of protein-rich compound was examined, and they contained 54.9% to 56% protein as a crude protein. 2) Except tryptophan, almost all the essential amino acids contained. The amount of the amino acids was on the increased as much as the silkworm growth. 3) The following amino acids was not detected on the silkworm fibron analysis, aspartic acid, glutamic acid, cystine and methionine. But the following amino acid were relatively high amount : glycine, alanine, and tyrosine. 4) Sucrose, fructose, and glucose as a carbohydrates was investigated, the results are from 0.312% to 0.313% as an invert sugar; 0.289% to 0.305% as a glucose; 0.333% to 0.412% as a fructose. 5) The acidity and pH of the milk was examined according to the silkworm-chrysalis powder added. added material was not effected as far as the milk was change. Therefore, the milk and the silkworm-chrysalis mixture are being a good drinkable things.

• Korean Journal of Agricultural Science
• /
• v.49 no.3
• /
• pp.583-593
• /
• 2022

Cacao is recognized not only as a raw material for making chocolate but also as an excellent functional food with a high antioxidant effect. The consumption of raw cacao and its processed form of cacao has a beneficial effect on health. The aim of this study was to reveal the possible biological functions of yoghurt that was prepared with added cacao nibs (Theobroma cacao L.). The 2,2-anziobis (3-ehtylbenzothiazoline-6-sulfonic aicd (ABTS) radical scavenging ability of yogurt containing Cacao nibs from 1 to 5% was higher than that of the control group, and the ABTS radical scavenging ability was similar in all the test groups after 12 hours of fermentation. The antibacterial activity of the control and yogurt with the cacao nibs was shown to be very strong against Escherichia coli, Staphylococcus aureus 1631, Pseudomonas aeruginosa, and Salmonella Typhimurium M-15 in fermented milk for 16, 24, and 48 hours, but the fermentation times at 0, 4, and 8 hours showed no activity. The Cacao nibs powder inhibited IκBα-phosphorylation in a concentration-dependent manner. The yogurt containing the cacao nibs significantly inhibited the expression of the anti-inflammatory cytokines IL-1ß and IL-6 in a concentration-dependent manner. Our development of yogurt that combines milk as a complete food and cacao nibs, which has several physiological functions, is expected to greatly contribute to research on new functional fermented milk.

• Journal of Dairy Science and Biotechnology
• /
• v.32 no.2
• /
• pp.157-161
• /
• 2014

Quality characteristics of commercial yoghurt powder products marketed in Korea were compared. According to the product type classification, no product met the product identity of "fermented milk powder" (six were identified as "other processed product" and nine as "sugar product"). Titratable acidity of products (10%, w/v) varied from 0.11 to 0.82% while numbers of lactic acid bacteria varied from 0 to $1.4{\times}10^8CFU/g$. There were significant differences in hydration properties and viscosity of yoghurt powder products. Some regulations are required to avoid consumer misunderstanding of beneficial health effects of yoghurt powder products.

• Journal of Dairy Science and Biotechnology
• /
• v.38 no.1
• /
• pp.37-44
• /
• 2020

The antimicrobial activity of the ethanol extract of Hibiscus sabdariffa L. (Roselle) powder against various food-borne pathogens was tested using the lawn diffusion assay. The results showed that the ethanol extract exhibited antimicrobial activities against Staphylococcus aureus (total inhibition), Salmonella enteritidis (partial inhibition), Listeria monocytogenes (partial inhibition), Escherichia coli (partial inhibition), Cronobacter sakazakii (partial inhibition), and Bacillus cereus (partial inhibition). Therefore, it is strongly recommended that Hibiscus sabdariffa L. (Roselle) should be considered for use as a natural food-grade additive for the inhibition of various food-borne pathogens, including both gram-positive and gram-negative pathogens, and the improvement of the overall quality of various dairy products, including milk.

• Korean Journal of Agricultural Science
• /
• v.26 no.1
• /
• pp.39-49
• /
• 1999

Curd yoghurts were manufactured by addition of chestnuts and walnuts which were special agricultural products in Chungnam area. The nut powders were added to the yoghurts in the given concentration of 1~4%. The yoghurts after 12 hours fermentation were examined for pH, acidity, cell counts of lactic acid bacteria, viscosity, chemical composition and sensory test and preservation of yoghurts. The results obtained were summarized as follows; 1. The chestnut powder decreased pH, whereas increased acidity in yoghurts, however, the walnut powder did not change significantly for pH and acidity in yoghurts. 2. The cell counts of lactic acid bacteria was higher for 2% chestnut powder yoghurt ($2.6{\times}10^9/ml$) than 2% walnut powder yoghurt ($1.7{\times}10^9/ml$) and control yoghurt. 3. The viscosity of yoghurt was higher for 4% chestnut powder yoghurt (3,225 centipoise) than control (1,638 centipoise) and 4% walnut powder yoghurt (2,010 centipoise). 4. The protein content of yoghurts were 3.99% for both 2% chestnut powder and 2% walnut powder yoghurts, and solid-non-fat contents of yoghurt were 15.10% for chestnut powder yoghurt and 13.65% walnut powder yoghurt. 5. The scores of sensory tests were higher in chestnut powder yoghurt for tastes, odor and texture, and in walnut powder yoghurt for tastes, odor and texture compared to control yoghurt. 6. When yoghurts were stored at $5^{\circ}C$ for 14 days for preservation test, the acidity and number of lactic acid bacteria were not changed significantly.

• Korean Journal of Food Science and Technology
• /
• v.1 no.1
• /
• pp.85-89
• /
• 1969

1. According to the Bergey's manual of determinative bacteriology, the high amylase producing strain A-162 isolated from corn was similar to Bacillus subtilis in the characteristics. 2. The addition of corn powder 30%, milk casein 5% and $CaCO_3$. 5% to wheat bran was excellent as amylase producing media. 3. According to vessel content and quantities of the media, the optimum steaming condition of media was different. Excessive steaming (pressure and time) suppressed the growth of Bacillus subtilis var. A-162. 4. The optimum temperature of amylase produced was about $50^{\circ}C$ and its optimum pH 6.0.