• Journal of Nutrition and Health
• /
• 제30권8호
• /
• pp.904-910
• /
• 1997

Evaluation of soy milk as an iron-rich milk substitute was conducted by feeding commercial soy milk , cow milk and mixed formula(soy and cow milk) to Wistar rats for 8 weeks. Body weight gains were significantly lower in the soy milk and mixed formula groups. Hematocrit, serum iron concentration and TIBC (total iron binding capacity) were measured to determine the iron status of the rats. In these respects, the iron status of the soy milk group was normal. Both serum iron concentration and TIBC as well as hematocrit were abnormal in the cow milk group , which is indictive of severe iron deficiency . Although hematocrit was normal in the mixed formula group, serum iron concentration was lightly low. The work capacities of each group were correlated with serum iron concentration and tIBC rather than hematocrit. The running distance of the soy milk group was about 10 -fold longer than that of the cow milk group. Soy milk may be considered an iron- rich substitute for cow milk due to its higher iron content and bioavailability.

• 동아시아식생활학회지
• /
• 제23권1호
• /
• pp.61-68
• /
• 2013

This study tested the development of bechamel sauce with different ratios of soy milk to milk(0:4, 1:3, 1:1, 3:1, 4:0) to examine changes in quality characteristics. Proximate composition analysis showed a decrease in salinity with increasing amounts of soy milk, while the moisture content and, density increases. The highest pH values were found for a 1:1 ratio of soy milk to milk (S2) and the lowest pH values were found for a 0:4 ratio of soy milk to milk (CON). The L-value decreased, while a and b values increased with increasing amounts of soy milk. In the stability test, segregation occurred in CON after 5 days, while the highest segregation occurred at a 4:0 ratio of soy milk to milk (S4). The sensory evaluation results showed that the color, thickness, savory flavor, and savory taste increased with increasing amounts of soy milk. In the acceptance test, a 1:3 ratio of soy milk to milk (S1) and a 1:1 ratio of soy milk to milk (S2) had the highest acceptance scores (p<0.001) for appearance, taste, texture, and overall acceptance.

• 한국축산식품학회지
• /
• 제35권2호
• /
• pp.205-210
• /
• 2015

The objective of this study was to develop yogurt-cheese using cow’s milk, ultrafiltrated cow’s milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using cheese base using 10% and 20% soy milk with raw and ultrafiltrated cow’s milk, and stored at 4°C during 2 wk. The yield of yogurt-cheeses made with added soy milk was decreased and the cutting point was delayed compared to yogurt-cheese made without soy milk. Yogurt-cheese made using ultrafiltrated cow’s milk showed the highest yield. However, yogurt-cheese made with added soy milk had higher protein content and titratable acidity than yogurt-cheese made using raw and ultrafiltrated cow’s milk. Fat and lactose contents in the yogurt-cheese made with added soy milk were lower. Yogurt-cheeses made with added soy milk contained several soy protein bands corresponding to the sizes of α₂-, β-, and κ-casein band. Yogurt-cheese made with added soy milk had similar elasticity to yogurt-cheese made without soy milk but had lower cohesiveness. There was no significant difference in the number of lactic acid bacteria in the different cheeses, as all had over 8.0 Log CFU/g. Considering these data and the fact that proteins and fats of vegetable origin with high biological value were observed as well as unsaturated fats, yogurt-cheese made with added soy milk can be considered to be a functional food.

• Nutrition Research and Practice
• /
• 제8권1호
• /
• pp.66-73
• /
• 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.

• 한국식품과학회지
• /
• 제22권2호
• /
• pp.183-191
• /
• 1990

본 연구에서는 농축대두단백으로 만든 두유에 4종의 유제품을 여러 가지 농도로 가하고 5종의 젖산균(Lactobacillus 4종, Leuconostoc 1종)의 산생성과 생육을 관찰한 후에 유제품을 첨가하여 만든 대두요구르트의 관능성을 조사하였다. 두유에 첨가된 유제품의 농도를 증가시킴에 따라 젖산균의 산생성은 점차로 증가하였으며, 첨가된 유제품 가운데 유청분말이나 탈지분유가 전지분유나 조제분유보다 젖산균의 산생성을 촉진시켰다. 특히 유청분말은 유제품의 첨가농도가 낮을 때 산생성 촉진효과가 높았으며, 전지분유는 산생성 촉진효과가 유제품 가운데 가장 낮았다. 젖산균 산생성의 경시적인 변화를 보면 표준시료(포도당 첨가 시료). 유제품 첨가 시료 어느 경우나 배양시간이 경가함에 따라 산생성은 현저하게 증가하였다. 배양 초기부터 12시간까지는 포도당 시료의 산생성이 가장 높았으나 18시간 이후에는 유청분말 시료의 산생성이 가장 높았다. 전지분유 시료는 전 실험 기간에 걸쳐서 산생성이 가장 낮았다. 대두요구르트의 관능성을 보면 전지분유 시료와 탈지분유 시료의 향미(香味)는 표준시료(포도당 첨가시료)보다 우수하였으나 유청분말 시료와 조제분유 시료의 향미(香味)는 표준시료보다 저조하였다.

• 한국식품과학회지
• /
• 제18권2호
• /
• pp.118-123
• /
• 1986

농축대두단백으로 두유를 만들고 여기서 Lactobacillus acidophilus, L. bulgaricus, L. casci, Streptococcus lactis or S. cremoris를 각각 접종하여 젖산균의 생육과 산생성을조사하고 커드상의 대두요구르트로부터 액상(液狀)의 젖산균음료를 제조하여 관능검사를 실시한 후에 두유와 대두 요구르트에 들어 있는 몇가지 휘발성분을 측정하였다. 생육 실험의 결과를 보면 두유에 접종된 5종의 젖산균가운데 산생성은 대체적으로 L. bulgaricus가 가장 높았고 다음은 L. casci, L. acidophilus, S. lactis, S. cremoris의 순이었다. 관능검사의 결과를 보면 대두젖산균음료의 향미(香味)는 우유젖산균음료의 향미(香味)보다 떨어졌으며, 대두젖산균음료 중에는 산생성도가 가장 높은 L. bulgaricus로 만든 젖산균음료의 향미(香味)가 가장 우수하였고 산생성도가 가장 낮은 S. lactis로 만든 젖산균음료의 향미(香味)가 가장 저조하였다. 두유와 대두젖산균음료의 향미(香味)를 비교할 때 대두젖산균음료의 향미(香味)가 훨씬 우수하였으며, 젖산균발효에 의하여 두유에 들어 있는 n-hexanal은 크게 감소하였고 diacetyl이 새로이 생성되었다.

• 한국식품조리과학회지
• /
• 제8권2호
• /
• pp.117-122
• /
• 1992

Tom coagulated with $CaCl_2$ was used to make high-Ca soy milk, named tofu milk. Physicochemical analysis of regular soy milk and tofu milk adjusted at various pH and/or heat-treated was carried out. Unheated and heat treated tofu milk kept stable conoldal state at pH 8. The solubility of soy milk was low at pH 4 but increased gradually at higher pH, while mat of tofu milk was almost unchanged between pH 4 and pH 7 but increased rapid1y above pH 8. At pH 8, the viscosity of tofu milk was almost the same as soy milk, while mat of heat-heated tofu milk was much higher man that of soy milk. Especially, steamed tofu milk seemed to be a thick paste unable to drink, but autoclaved tofu milk was suitable to drink. Phytic acid content of tofu milk was somewhat lower man mat of soy milk.

• 한국식품과학회지
• /
• 제20권3호
• /
• pp.317-325
• /
• 1988

농축대두단백으로 만든 두유를 여러 가지 정도로 가열 처리한 후 젖산균 5종을 각각 접종하여 두유의 가열처리가 젖산균의 생육과 산생성 그리고 대두요구르트의 관능성과 커드의 침전에 미치는 영향을 관찰하였다. 먼저 산생성을 보면 표준시료(비가열(非加熱)시료)에 비하여 $60^{\circ}C-10$분 또는 그 이상의 가열로 모든 균주에서 산생성이 촉진되었으며 그 촉진의 정도는 대체로 가열의 정도가 높을수록 점차적으로 증가하여 Streptococcus lactis를 제외한 4균주의 산생성이 $121^{\circ}C-1$분에서 가장 높았다. 그러나 생균수는 가열 처리로 큰 변화가 없었다. 대두젖산균 음료의 관능성에 미치는 영향을 보면 $95^{\circ}C-30$분 시료의 관능 성은 표준시료보다 현저하게 우수하였으나 $121^{\circ}C-15$분 시료의 관능성은 표준시료보다 현저하게 저조하였다. 한편 두유의 가열처리로 대두젖산균 음료의 침전이 지연디는 경향을 보였으며 특히 $121^{\circ}C-15$분의 가여로 침전이 현저하게 지연되었다.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2022년도 추계학술대회
• /
• pp.301-301
• /
• 2022

Dairy products are important diet source for human because of their balanced essential nutrients along with various vitamins and minerals. However, lactose in milk can result in diarrhea to some consumers with lactose intolerance. Soy milk has no lactose and is suitable as a substitute for diary milk in accordance with recent trend of replacing animal food with vegetable food. However, polysaccharides in soy milks are difficult for humans to digest, leading to flatulence. These polysaccharides can be decomposed into monosaccharides by lactic acid bacteria, and fermentation can improve food quality. Because mungbean has higher carbohydrate content than soybean, mung milk can be easily fermented than soy milk, resulting in vege yogurt with higher contents of lactic acid. In this study, fermentation characteristics of vege yogurt were analyzed with different ratio of soy milk and mung milk (0%, 25%, 50%, 75%, 100% and 0%+sucrose) and different fermentation time (0, 8, and 16 hours). In general, pH decreased as fermentation time increased. Overall, pH significantly decreased when the mung milk content in yogurt increased. All samples showed higher titratable acidity after fermentation and soy yogurt (mungbean 0%, 16 hours) with sucrose showed the highest value (6.825%). As fermentation time increase, viscosity increased. In 8 and 16 hours, mung milk yogurt (mungbean 100%) showed the lowest viscosity while soy milk yogurt (soybean 100%) with no sucrose showed the highest viscosity after 16 hours of fermentation. The contents of crude protein, crude fat and ash were measured for nutritional analysis. Soy milk (mungbean 0%, 0 hours) had the values of crude protein 2.9g, crude fat 1.8g, and ash 0.3g, and mung milk (mungbean 100%, 0 hours), showed the values of crude protein 1.7g, crude fat 0g, and ash 0.3g. To analyze the effect of the differences in the contents of nutrition between soy milk and mung milk on fermentation, the changes in sugar contents, and antioxidant capacity will be conducted depending on fermentation time. Our results will provide the information in researching plant beverages.

• Animal Bioscience
• /
• 제34권1호
• /
• pp.66-73
• /
• 2021

Objective: Soy sauce oil, a byproduct of whole soybean processing by the soy sauce industry, was evaluated as a source of linoleic acid for dairy cows for the purpose of manipulating the composition of milk. Methods: Eight dairy Holstein cows fitted with rumen cannulas were used for ruminal administration of soy sauce oil for a 28-day period using a 4×4 Latin square study design with 4 doses (0, 200, 400, and 600 g soy sauce oil/d). Results: Although dry matter intake and milk yield were not affected by soy sauce oil administration, ruminal concentrations of total volatile fatty acids and acetate were decreased, specifically at 600 g/d administration. While milk fat percentage was decreased with administration of soy sauce oil, proportions of linoleic, vaccenic and conjugated linoleic acids in the rumen, blood and milk were increased with increasing soy sauce oil dose. Conclusion: These results suggest that soy sauce oil feeding could be useful for improving milk functionality without adverse effects on animal production performance when fed at less than 400 g/d.