• 제목/요약/키워드: soy milk

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다양한 유청제품인 WP, WPC 34, WPC 80, DWP, LP를 Soymilk에 첨가하여 제조된 Mozzarella Cheese Analogue의 저장 중 품질 변화에 관한 연구 (Quality of Mozzarella Cheese Analogues Prepared from Soy Milk with WP, WPC 34, WPC 80, DWP, or LP during the Storage Period)

  • 진우승;송광영;서건호;윤여창
    • Journal of Dairy Science and Biotechnology
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    • 제31권1호
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    • pp.35-49
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    • 2013
  • The purpose of this study was to develop Mozzarella cheese analogues by using dairy products in the form of WPC 34, WPC 80, whey protein, demineralized whey powder, and lactose powder along with soy milk. Soy milk was separately blended with 5% WPC 34 (A), WPC 80 (B), DWP (C), WP (D), and LP (E) and also with 10% WPC 34 (F), WPC 80 (G), DWP (H), WP (I), and LP (J). Blending of soy milk and whey products showed that increase in the proportions of whey products (WPC 34, WPC 80, DWP, WP, and LP) led to increase in the protein, lactose, and SNF levels of the admixture. A decrease in fat content was observed for all cheeses prepared from mixtures, relative to those for the control cheese. The nitrogen content within analogue samples was higher than that in the control cheese and increased with increase in the proportions of whey products within soy milk. Higher water soluble nitrogen levels were observed in cheese prepared from whey-product-blended soy milk than in the control cheese. The non-protein nitrogen level within the control Mozzarella cheese was significantly lower than that in the Mozzarella analogues, and, in the case of cheese analogues, it increased with increase in the proportion of whey products in soy milk. With regard to the physicochemical and sensory qualities of the Mozzarella cheese analogues and control cheese, the pH of all analogue samples, with the exception of the cheese prepared from group G, was lower than that of the control Mozzarella cheese. Rheological studies showed that the hardness of Mozzarella cheese analogues was lower than that of the control Mozzarella, while the elasticity, cohesiveness, and brittleness of the analogues was higher. The control sample had a higher meltability level than any of the Mozzarella analogues. Mozzarella cheese prepared with the traditional method had higher browning and stretching levels than all the cheese analogues, but a lower oiling-off level.

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비급식 농촌 국민학교 아동의 현미 플레이크와 두유 또는 우유 간식 급여의 영양효과에 관한 연구 (Effect of the Feeding of Brown Rice Flake with Soy Milk or Cow's Milk to School Children in Remote Village)

  • 박재창
    • Journal of Nutrition and Health
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    • 제25권1호
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    • pp.42-55
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    • 1992
  • To evaluate the effect of the feeding program of brown rice flake with soy milk or cow's milk to school children in rural areas. The survey was conducted twice before and after practice of feeding in March and July of 1990. The survey covered a total of 87 children aged from 7 to 12 in Ypsuk elementary school located in remote village of Sangju county. Kyung Buk province and the branch school of Songmyun elementary school located in remote village of Goisan county. Chung Buk province. Family environment dietary intake anthropometric data and biochemical tests were examined. The results are summerized as follows: The mean balance and food diversity at lunch were significantly lower than those at breakfast and dinner. Mean daily energy and nutrient intakes were below the Korean RDA's except for intakes of niacin vitamin A and ascorbic acid Especially intake of calcium was not reached to 50% of Korean RDA's. Most of anthropometric data of subjects surveyed showed slightly higher results in summer than those in spring except for weight for height and sitting height for height. The percentage of anemic according to hematocrit criterion was not reduced during this period. however urinary urea nitrogen/creatinine ratio was improved. The conbined feeding program of brown rice flake with soy milk or cow's milk was not sufficient to support the children's growth. So the survey recommends the support of goberment to the school lunch program in the remote village.

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두부 제조(製造) 공정중(工程中) Calcium염(鹽)의 행동(行動)과 분포(分布) -제2보(第二報). 전기 전도도법을 이용한 두부제조 공정중 Ca염의 수지- (Transport and Distribution of Calcium Salts in Tofu Manufacturing Process -Part II. Mass Balances of Calcium Salt during Tofu Manufacturing Processes by Conductometric Method-)

  • 이춘기;임상빈;전재근
    • Applied Biological Chemistry
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    • 제28권2호
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    • pp.56-61
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    • 1985
  • 전기전도도법과 화학적 분석방법을 병행하여 두부의 제조공정중 Ca염의 수지를 분석하였다. 전기전도도법에 의한 Ca염의 수지분석(收支分析)이 $CaSO_4$를 응고제로 사용한 경우에는 불가능하였으나, $CaCl_2$를 응고제로 사용한 경우에는 화학적 방법에 의해 구한 것과 잘 일치하였다. 두유 및 두부의 제조공정중 대두에서 두유로 이동되는 고형분량과 Ca량은 각각 66%, 63%였고, 대두에서 두부로 이행되는 고형분은 47.8%였다. $CaCl_2$를 응고제로 사용한 경우 두부중 Ca 농도$(Y_{Tofu},\;mg{\cdot}Ca/g{\cdot}Tofu,\;wet\;basis)$ 및 순물중 Ca농도$(Y_{drained\;soln},\;mg{\cdot}Ca/ml{\cdot}drained\;soln)$는 두유중 첨가되는 $CaCl_2$의 량$(C,\;mg{\cdot}CaCl_2/ml{\cdot}soy\;milk)$에 비례해서 증가하였고, $81{\pm}0.5%$의 수분을 포함한 두부에 대하여 r=0.9898에서의 관계를 $Y_{Tofu}=0.3369C+1.2689$ 얻었고, 순물에 대해서는 r=0.9991에서 $Y_{drained\;soln}= 0.2899C+0.0399$의 관계를 보였다. $CaCl_2$를 응고제로 사용할 경우 원료대두를 제외한 모든 공정에서 전기전도도법에 의해 Ca 농도를 측정할 수 있음이 밝혀졌다.

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숙시닐화가 Aspergillus fumiagtus 균체단백질의 기능적 특성에 미치는 영향 (Effect of Succinylation on Functional Properties of Aspergillus fumiagtus Cell Protein)

  • 최종덕;김정균;조성환
    • 한국식품영양과학회지
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    • 제21권5호
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    • pp.573-579
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    • 1992
  • 숙시닐화가 균체 단백질(Aspergillus fumigatus)의 여러가지 기능적 특성에 미치는 영향을 검토하였다. 균체 단백질은 succinic anhydride 2.5와 10% 첨가에 20.7 과 85.3%가 숙시닐화되었다. 숙시닐화된 균체 단백질은 흡광도, 핵산 및 탄수화물의 양은 감소하였으나 단백질소, 단백질 추출율은 증가되었다. 숙시닐화된 균체 단백질의 질소용해도는 milk casein과 soy flour 보다 32와 51% 증가되었다. 유화활성도와 유화 안정성은 균체 단백질의 숙시닐화 비율에 따라서 증가 되었으며, 80% 숙시닐화된 균체 단백질은 약 8.4배 증가율을 나타내어 숙시닐화를 증가시킴에 따라 유화활성도와 유화안정성이 증가 되었다. 숙시닐화 시킨 균체 단백질은 숙시닐화 시키지 않는 균체 단백질, milk casein 및 soy flour에 비하여 향상된 기능적 특성을 나타내었다.

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Efficacy and Safety of Soy Protein Based Formula in Atopic Dermatitis

  • Yeom, Kkot-Bo-Ra;Kim, Kyu-Han
    • Preventive Nutrition and Food Science
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    • 제16권3호
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    • pp.248-252
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    • 2011
  • Soy protein based formula (SPF) has been developed for infants who are at a high risk for atopic dermatitis (AD) and cow's milk protein allergy (CMA). We performed this study to evaluate the therapeutic efficacy and safety of SPF compared to conventional hydrolyzed cow's milk formula (hCMF) in the feeding of infants with AD and CMA. 38 infants (12 to 24 months of age) diagnosed with CMA and AD were randomized to receive either SPF or hCMF for 12 weeks. Follow-up was conducted at 4, 8 and 12 weeks. Growth parameters of the infants were evaluated during each visit. Clinical evaluations, including AD severity scores, pruritus, specific immunoglobulin E (IgE) (cow's milk protein and soy protein) levels of peripheral blood, were made at enrollment and week 12. Analysis was performed on the 32 infants (SPF: n=16, hCMF: n=16) who completed the 12-week intervention. Eczema area and severity index (EASI) scores, a measure of the severity of AD, and pruritus were significantly reduced after 12 weeks compared to enrollment in the both groups; however, the median changes for EASI scores and pruritus were not statistically different between the two groups. The growth parameters did not differ significantly between both groups at any assessed time point. This study suggests that SPF could be useful in decreasing the severity of AD without affecting infant growth status. Therefore SPF could provide an adequate and safe alternative to hCMF in treating infants with AD and CMA during the first 12 to 24 months of their life.

첨가재료에 따른 증편의 관능적.물성적 특성 (Sensory and Rheological Properties of Jeungpyun made with various Additives)

  • 최영희;전화숙;강미영
    • 한국식품조리과학회지
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    • 제12권2호
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    • pp.200-206
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    • 1996
  • 전통쌀가공식품인 증편의 영양성 및 기호성을 증진시킬 목적으로 콩가루, 전지분유, 탈지분유, 난황, 난백, 쑥가루 등을 첨가하여 증편을 제조하였으며 첨가 재료별 증편의 성형성 및 관능적, 물성적특성을 비교 하였다. 첨가재료를 달리한 증편의 일반성분을 분석한 결과 쑥가루를 제외한 모든구에서 단백질함량이 대조구에 비해 높았으며 콩가루, 전지분유 첨가구는 조지방의 함량이 높았다. 탈지 분유와 전지분유를 첨가한 증편의 loaf volume은 대조구에 비해 낮았으나, 난황, 난백, 쑥가루을 첨가 한 증편은 대조구와 유의적 차이를 보이지 않았다. 쑥 가루 및 난황첨가구는 기공이 균일하지 않았다. 첨가재료별 증편의 관능검사결과 콩가루, 전지분유, 탈지분유, 난백첨가구가 대조구보다 단맛의 정도가 강하고 씹힘성 및 단단한 정도가 낮았으며, 쑥가루첨 가구는 쓴맛이 강하게 느껴지고 단단하였다. Texturometer로 증편의 물성을 측정한 결과, 쑥가루 첨가구는 경도, 탄력성 및 씹힘성이 높아 단단하고 탄력있는 특징을 보였으며, 콩가루, 전지분유, 탈지분유 및 난백첨가구는 이러한 물성이 대체로 낮아 부드럽고 질기지 않는 물성을 나타내었고 이는 관능검사 결과와 유사하였다. 콩가루 및 전지분유첨가구를 4$^{\circ}C$에서 저장했을 때 경도의 변화가 대조구보다 낮아 증편의 노화를 지연시키는 효과가 있었다.

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아토피피부염 환아의 식품 알레르겐에 대한 감작률 분석을 통한 식품알레르기의 고찰 (Analysis of the Rate of Sensitization to Food Allergen in Children with Atopic Dermatitis)

  • 한영신;정상진;조영연;최혜미;안강모;이상일
    • 대한지역사회영양학회지
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    • 제9권1호
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    • pp.90-97
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    • 2004
  • The purpose of this study was to determined the rate of sensitization to food allergen in children with Atopic Dermatitis (AD) in Korea. A total of 3,783 patients (male = 1983, female = 1800) with AD (age under 18 years) who had visited Samsung Medical Center from 1998 to 2003 were enrolled in the study. Food hypersensitivity was measured by specific IgE to egg, cow's milk, soy, peanut, wheat, buckwheat, beef, pork, chicken, shrimp, crab, salmon, mackerel, etc. Specific IgE levels > 0.7 kU/L. by Captured Allergen Product (CAP) assay were considered positive. Chi-square test at p value < 0.05 was used to examine the difference of the prevalence by sex and age. The rate of sensitization to multiple food allergens was 31.2% and decreased with age. Hypersensitivity to egg showed highest prevalence, which was 24.3%, compared to the prevalence of other foods. High prevalence of hypersensitivity to milk. wheat, soy, peanut, crab or shrimp was observed (11.6- 17.7%). Low prevalence of hypersensitivity to beef, pork, tuna or chicken was observed (1.9-3.5%). Children aged under 3 years had significantly higher prevalence of hypersensitivity to egg, milk, soy and beef than children aged at least 3 years. Our results stress the need for examination of food hypersensitivity aimed at identified and limited each food allergen among children with AD caused by food to help patients outgrow their food allergy.

대두 요구르트 제조에서 이소플라본 배당체의 가수분해 (Hydrolysis of ${\beta}-glycosidic$ Bonds of Isoflavone Conjugates in the Lactic Acid Fermentation of Soy Milk)

  • 최연배;우제구;노완섭
    • 한국식품과학회지
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    • 제31권1호
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    • pp.189-195
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    • 1999
  • 두유에 존재하는 이소플라본은 주로 포도당 잔기가 aglycone인 genistein과 daidzein에 ${\beta}-glycoside$ 결합을 하고 있는 배당체인 genistin과 daidzin이다. 두유에 설탕을 첨가하여 유산균으로 대두 요구르트로 발효를 시키면 젖산의 생성은 매우 낮아 약 $0.16{\sim}0.29%$에 불과하였지만 대부분의 이소플라본 배당체가 가수분해되어 aglycone으로 전환되었다. 포도당이나 젖당을 첨가하여 발효시키면 정상적인 젖산발효는 일어났지만 이소플라본 배당체의 가수분해는 균주에 따라 변하였다. Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047은 당의 첨가와 무관하게 이소플라본 배당체를 완전히 가수분해시켰다. 그 밖의 균주는 daidzin은 약 $25{\sim}40%$, genistin은 약 $65{\sim}80%$ 정도만을 가수분해시켜 이들 당에 의해 가수분해가 감소하였다. 즉 Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047을 제외한 Lactobacillus bulgaricus KCTC 3188, Lactobacillus casei KCTC 3109, Lactobacillus delbrueckii subsp lactis KCTC 1058, Lactobacillus lactis KCTC 2181과 같은 균주의 경우 이소플라본 배당체의 가수분해에 관여하는 효소인 ${\beta}-glucosidase$가 유도 효소로 포도당이나 젖당에 의해 생산이 저해되었을 것으로 예상된다. 또한 MRS 배지에서 배양하였을 때에도 Lactobacillus delbrueckii subsp. delbrueckii KCTC 1047만이 이 효소를 생산하였다.

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Organoleptic Properties of Cow Milk, Yoghurt, Kefir, and Soy Milk When Combined with Broccoli Oil: A Preliminary Study

  • Kim, Tae-Jin;Seo, Kun-Ho;Chon, Jung-Whan;Youn, Hye-Young;Kim, Hyeon-Jin;Kim, Young-Seon;Kim, Binn;Jeong, Soo-Yeon;Jeong, Dongkwan;Song, Kwang-Young
    • Journal of Dairy Science and Biotechnology
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    • 제40권2호
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    • pp.76-85
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    • 2022
  • Broccoli sprouts are an excellent source of health-promoting phytochemicals, such as glucosinolates, phenols, and vitamins. In this investigation, oil extracted from broccoli was adjusted to various concentrations (control, 1%, 2%, 3%, 4%, and 5%, respectively) and added directly to dairy products (cow milk, yoghurt, and kefir) and non-dairy products (soy milk), and their organoleptic properties assessed. The results showed that when the amount of broccoli oil was increased, the organoleptic properties (texture, color, and flavor) and overall acceptability tended to decrease. Cow milk, yoghurt, kefir, and soymilk supple-mented with 1% broccoli oil showed the best organoleptic properties when compared to the control group. The fermented products such as yoghurt and kefir with added broccoli oil showed good organoleptic properties. Overall, the results of this study provide evidence for the use of broccoli oil in dairy and non-dairy products. Further research will be required to assess the various physiological active functions of broccoli oil.