• Nutrition Research and Practice
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• v.8 no.1
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• pp.66-73
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• 2014

The purpose of this study was to determine if Theory of Planned Behavior (TPB) variables predict soy milk intake in a sample of WIC participants in 2 Illinois counties (n = 380). A cross-sectional survey was used, which examined soy foods intake, behavioral beliefs, subjective norms, motivation, and intention. Soy product intake was low at both sites, and many participants (40%) did not know that soy milk was WIC approved. Most (> 70%) wanted to comply with their health care providers, but didn't know their opinions about soy milk (50-66%). Intention was significantly correlated with intake (0.507, P ${\leq}$ 0.01; 0.308, P ${\leq}$ 0.05). Environmental beliefs (0.282 and 0.410, P ${\leq}$ 0.01) and expectancy beliefs (0.490 and 0.636, P ${\leq}$ 0.01) were correlated with intention. At site 1, 30% of the variance in intention to consume soy milk was explained by expectancy beliefs and subjective norm beliefs (P < 0.0001); at site 2, 40% of the variance in intention was explained by expectancy beliefs. The TPB variables of expectancy beliefs predicted intention to consume soy milk in WIC participants. Therefore, knowing more about the health benefits of soy and how to cook with soy milk would increase WIC participants' intention to consume soy milk. Positive messages about soy milk from health care providers could influence intake.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.411-416
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• 1993

This study was conducted to determine optimum levels of ingredients including yeast autolyzate, first for the beef flavored soup base and then for the soy paste stew mix as a final product. Response surface methodology was used for the optimization. Beef flavored soup base with optimum sensory characteristics could be prepared with 8g/l yeast autolyzate, 0.8g/l nucleotide seasoning, and 0.09g/l succinic acid. And soy paste stew mix could be produced with 8g/l beef flavored soup base, 28g/l soy paste powder, and 16g/l corn starch. Soy paste stew prepared with optimum levels of ingredients were comparable in acceptability to that with commercial product containing beef extracts. It was suggested that sufficient beef flavor could be obtained with yeast autolyzate in such products as soy paste stew mix.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.603-608
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• 1994

This study was undertaken to find out the effect of phytate on the protein digestibility of various soybean foods, including soy milk, bean curd, curd residue, cheongkukjang, soy sauce, and soy paste. The phytate content of soybean was 2.4%, which decreased to 0.2%, 0.7%, and 0.4% in soy milk, bean curd, and curd residue, respectively, and to 0.2% and 1.0% in soy sauce and soy paste, respectively. The phytate/protein ratio was not correlated with protein digestibility by pepsin whereas the ratio was highly correlated with pancreatin digestibility (p<0.01, r= -0.73). According to SDS-PAGE for the soluble protein fractions, soaked bean showed an alteration in soluble components and bean curd residue exihibited newer low molecular weight bands. Fermented soy products showed no protein band, likely due to degradation.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.553-587
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• 2012

In this study, the Korean cookbook, Jusiksiui, which was published in the late 1800s, was investigated. The results revealed that Jusiksiui contained more than 100 foods. Specifically, 12 staple foods were foods recorded including five types of porridge, three types of noodles, and four kinds of dumplings. Moreover, 49 side dishes were present, among which Jjim (steamed food) was most common, being recorded ten times. Additionally, seven types of Jeon (pancake) & Gui (roasted food) and Kimchi & Jangajji (pickled vegetables), four kinds of soup and Jeongol (stew), stir-fry, Sukyuk (boiled beef), and three types of Sukchae and Sashimi were found. Moreover, 14 recipes for rice cakes, two recipes for Korean cookies and three recipes for drinks were found. Seven recipes for wine, including plain rice wine, medicated wine and flavored wine, were also found. Finally, four different soy sauces Jibjang (a kind of soy sauce paste), hot pepper paste, Cheonggukjang (fast-fermented been paste), and Jeupjihi and roasting hot pepper paste were observed.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.120-126
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• 1984

The effects of heat treatment of soy protein and of various nutrients added to soy protein isolate (SPI)-based yogurt on the growth of Lactobacillus acidophilus were investigated. The sensory evaluation of the yogurt beverage prepared from SPI was also performed. Soy milk was prepared from SPI (4.2% as protein) and various nutrients, such as glucose, lactose, sucrose, yeast extract, peptone and tryptone. Mild $(60^{\circ}C)$ or medium $(95^{\circ}C)$ heat treatment of soy protein did not inhibit the growth of L. acidophilus and the optimum degree of heat treatment was approximately $95^{\circ}C$ for 20 min. Glucose and lactose enhanced the growth and acid production by L. acidophilus. The optimum concentration of these two sugars in the medium was approximately 3% each. Yeast extract of approximately 0.5% stimulated the acid production by L acidophilus. Concentration of soy protein did not affect the growth of L. acidophilus, whereas it affected the viscosity of SPI-based yogurt markedly.

• Applied Biological Chemistry
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• v.27 no.1
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• pp.7-13
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• 1984

The effects of various nutrients added to soy milk on the growth of Lactobacillus acidophilus were investigated. Soy milk was prepared from defatted soy flour and various nutrients such as sugars, growth stimulating agents, amino acid and milk by-products. The growth curve obtained from the experiment suggested that the log phase ended after 12hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Among the tested growth stimulating agents, yeast extract stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. L-methionine reduced the acid production by L. acidophilus. Whey powder and skim mills powder did not significantly stimulated the growth and acid production by L. acidophilus. Concentration of protein in soy milk did not affect the growth and acid production by L. acidophilus.

• Journal of Gastric Cancer
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• v.21 no.4
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• pp.403-417
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• 2021

Purpose: Owing to differences in the general characteristics of gastric cancer (GC) according to histological type, the association of GC risk factors, such as diet, may also differ depending on the histological type. We investigated the associations between individual and combined intake of soy products, vegetables, and dairy products and GC mortality by following up cases of death among Korean GC cases and whether these associations differ according to the histological type. Materials and Methods: A total of 508 GC cases were enrolled from two hospitals between 2002 and 2006. Their survival or death was prospectively followed up until December 31, 2016, through a review of medical records and telephonic surveys. Finally, 300 GC cases classified as intestinal- or diffuse-type GC cases were included. The median follow-up period was 7.1 years. Results: In the fully adjusted model, a high intake of soy products (hazard ratio [HR], 0.43; 95% confidence interval [CI], 0.19-0.96) and the combination of soy products and vegetables (HR, 0.34; 95% CI, 0.12-0.96) or soy products and dairy products (HR, 0.37; 95% CI, 0.14-0.98) decreased the mortality from intestinal-type GC. In particular, patients consuming various potentially protective foods (HR, 0.23; 95% CI, 0.06-0.83) showed a highly significant association with a lower mortality from intestinal-type GC. However, no significant association was found with diffuse-type GC. Conclusions: High intake of potentially protective foods, including soy products, vegetables, and dairy products, may help increase survival in intestinal-type GC.

• Korean Journal of Microbiology
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• v.3 no.1
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• pp.7-10
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• 1965

Higher number in colony counts in coliforms, total aerobes, and anerobes was obtained from marketable soy-bean mash than front that in fermented tank. The ratio between coliform contamination and total viable cells was higher in red pepper mash than in soy-bean mash. E. coli, contaminated in soy-bean mash persisted longer at low temperature ($0^{\circ}C$-$^5{\circ}C$) than at room temperature and they vanished after seven days of storage at room temperature. At 30.deg.C and 35.deg.C, these organisms were more effected than at room temperature. E. coli cells, inoculated in red pepper mash, were not recovered at room temperature after five days incubation. Soy-bean mash, completely fermented at normal conditions, were detected to contain $10^8$- $10^9$ organisms per gram of sample. On the contrary, marketable soy-bean mash were found to have more than 10$^{9}$ per gram samples. Since samples were found to have more than $10^9$ aerobes and anaerobes per gram, contamination of coliforms seemed to be apparent.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2003.06a
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• pp.195-195
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• 2003

• Food Industry And Nutrition
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• v.11 no.1
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• pp.19-26
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• 2006