• Title/Summary/Keyword: soy milk

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Manufacture of Yogurt from Soy Protein Concentrate (농축대두단백(濃縮大豆蛋白)을 이용한 요구르트의 제조)

  • Yoo, Ji-Chang;Lim, Sook-Ja;Ko, Young-Tae
    • Korean Journal of Food Science and Technology
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    • v.16 no.2
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    • pp.143-148
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    • 1984
  • The effects of various nutrients added to soy protein concentrate (SPC)-yogurt on the growth of Lactobacillus acidophilus and the flavor of SPC-yogurt were investigated. Soy milk was prepared from SPC (4.2% as protein) and various nutrients. One hundred ml of the prepared soy milk was given proper heat treatment, inoculated with 2.5ml of 24 hr-old culture, and incubated for 24 hr at $37^{\circ}C$. The growth of L. acidophilus was estimated from viable cell counts, titratable acidity and pH. The growth curve obtained from the experiment suggested that the log phase ended after 6 hr and the stationary phase ended after 30 hr. 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. Yeast extract greatly stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. Higher concentration of SPC resulted in slightly higher acidity in soy yogurt.

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Characteristics of Cheese Manufactured by Coprecipitation of Whey and Soy Milk (유청 및 두유의 공동침전에 의해 제조된 치즈의 특성)

  • Kim, Jeong-Hwan;Lee, Hyong-Joo
    • Korean Journal of Food Science and Technology
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    • v.17 no.3
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    • pp.213-218
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    • 1985
  • As a way of improving the texture and flavor of soybean cheese, whey-say cheeses were made by coprecipitation of various mixtures of whey, whey powder, soy milk and soy protein powder, and mixed culture of str. lactis, str. cremoris and rennet were added, then the cheeses were cured at $15^{\circ}C$ for up to 10 weeks. Physicochemical characteristics of the cheese were investigated by analyzing pH, titratable acidity(TA), water soluble nitrogen, 10% TCA soluble nitrogen, amino acid composition, beany flavor, color and hardness. The pH of whey-soy cheeses during ripening changed from 5.3 to 4.2 after 5 or 6 weeks and maintained that value while that of soybean cheese maintained a higher pH value. TA of whey-soy milk cheeses was gradually increased to the value of 0.4-0.45 after 8 weeks, but that of soybean cheese reached only 0.2 after the same period. Water soluble and 10% TCA soluble-nitrogen increased steadily during ripening. Hardness of the whey-soy milk cheeses reached maximum after three weeks of ripening and greatest at those made from 3 : 1 mixture of whey and soy milk and that from soymilk. Color of the whey-soy milk chesses was lighter than that of soybean cheese. The bean flavor of soybean cheese was strong and persistent for the whole ripening period. Acid flavor was dominant in the whey-so milk cheese and masked the beany flavor partially.

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Effects of Methionine Supplemented to Soy Milk on Growth and Acid Production by Lactic Acid Bacteria (두유(豆乳)에 첨가된 Methionine이 유산균의 생육과 산생성에 미치는 영향)

  • Ko, Young-Tae
    • Applied Biological Chemistry
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    • v.30 no.1
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    • pp.17-23
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    • 1987
  • Soy milk prepared from soy protein concentrate was fermented with each of the following lactic acid bacteria: Lactobacillus acidophilus KFCC 12731, L. acidophilus AKU 1122, L. bulgaricus, L. casei, Leuconostoc mesenteroides and Streptococcus lactis. The effects of methionine supple mented to soy milk on the growth and acid production by each organism. were investigated. L-methionine reduced the acid production by two strains of L. acidophilus while it had no apparent. effects on the other test cultures. The inhibitory effects of L-methionine on L. acidophilus KFCC 12731 was greater than on L. acidophilus AKU 1122. The acid production by L. acidophilus KFCC 12731 was also reduced substantially by DL-methionine supplemented to soy milk while it was not affected by D-methionine. Supplementation of L-cysteine to soy milk resulted in slight reduction of acid production by L. acido philus KFCC 12731.

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Studies on Production of Soy Yogurt -Effects of Defatted Soy Milk on the Growth of Lactobacillus acidophilus- (대두요구르트의 제조에 관한 연구 -탈지대두유(脫脂大豆乳)가 Lactobacillus acidophilus의 생육에 미치는 영향-)

  • Lee, Jung-Sook;Ko, Young-Tae;Paik, Jung-Ki
    • 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.

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Functional Properties of Hydrolysate Soy Milk and Whole Soy Milk (두유와 전두유 가수분해물의 기능적 특성)

  • Jang, Se-Young;Sin, Kyung-A;Park, Nan-Young;Bang, Kwang-Woong;Kim, Jeong-Hoon;Jeong, Yong-Jin
    • Food Science and Preservation
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    • v.15 no.3
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    • pp.361-366
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    • 2008
  • This study was investigated the functional characteristic change by the enzymatic hydrolysate to improve the functionality of soybean milk. The soymilk (SM), hydrolysates of soy milk (HSM), whole soy milk (WSM) and hydrolysates of whole soy milk (HWSM) revealed composition difference whether the bean-curd removal was included or not, but nearly no change was found by the low molecule enzyme treatment. The chromaticity revealed clear difference whether the bean-curd was removed or not, but did not show any difference by the hydrolyzation. Total free sugar and oligosaccharide content was found to be 1,389.88 mg% in SM, 1,013.51 mg% in HSM, 1,539.51 mg% in WSM, and 1,331.53 mg% in HWSM by showing the reduction after the enzyme hydrolyzation. DPPH free radical scavenging activity revealed to show high activity in HSM and in HWSM which were enzymatically hydrolyzed by 49.26% and 45.34%, respectively. And the ACE inhibition activity of HSM and HWSM was found to be approximately 1.6 times higher than the control SM and HSM The superoxide radical scavenging activity revealed to show high activity at HSM and HWSM, and no difference was found by the removal of bean-curd from raw soybean. Based upon these results, the functional characteristics of HSM, WSM and HWSM were found to be excellent compared to SM and it is expected to be used as various functional sources in a future.

Growth Patterns of Indonesian Infants with Cow's Milk Allergy and Fed with Soy-Based Infant Formula

  • Setiabudiawan, Budi;Sitaresmi, Mei Neni;Sapartini, Gartika;Sumadiono, Sumadiono;Citraresmi, Endah;Sekartini, Rini;Putra, Azwin Mengindra;Jo, Juandy
    • Pediatric Gastroenterology, Hepatology & Nutrition
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    • v.24 no.3
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    • pp.316-324
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    • 2021
  • Purpose: The use of soy-based infant formula has increased widely in infants with cow's milk allergy (CMA). This study aimed to provide evidence on the growth pattern of CMA infants fed with soy-based infant formula in an Indonesian setting. Methods: A multi-site, intervention study was conducted among full-term and normal birth weight CMA infants. Within six months, the subjects were provided with a soy-based infant formula. Weight, height, and head circumference were measured at baseline, weeks 4, 8, 12, 16, 20, and 24. Adverse events were recorded by scoring atopic dermatitis and symptom-based clinical scores. Results: Based on the World Health Organization growth chart, we found that most of subjects had normal nutritional status for weight-for-age, length-for-age, weight-for-length, and head-circumference-for-age. There were statistically significant differences between baseline and end-line for weight-for-age, length-for-age, weight-for-length, and head circumference-for-age nutritional status. No allergic symptoms or intolerance toward soy formula were observed at the end of the intervention period. Conclusion: These results show that infants fed with soy-based infant formula have a normal pattern of growth.

Preparation and Characteristics of Yogurt from Milk Added with Soy Milk and Brown Rice (두유와 현미를 첨가한 요구르트의 제조 및 특성)

  • Jeoun, Ki-Suk;Kim, Youn-Jung;Park, Shin-In
    • Korean Journal of Food Science and Technology
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    • v.27 no.1
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    • pp.47-55
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    • 1995
  • New type yogurts were prepared by fermenting whole milk containing soy milk and/or brown rice with single or mixed culture of 4 types of lactic acid bacteria(Lactobacillus acidophilus, Lactobacillus bulgaricus, Leuconostoc mesenteroides, Streptococcus thermophilus). The curd yogurts were evaluated by acid production (pH, titratable acidity), number of viable cell, keeping quality and sensory property. Addition of soy milk and brown rice markedly stimulated the acid production and propagation of lactic acid bacteria, and slightly increased the Brix degree. Among the organisms tested, the mixed culture of Leuconostoc mesenteroides and Streptococcus thermophilus produced the highest amount of acid, and that of Leuconostoc mesenteroides and lactobacillus acidophilus showed the highest number of viable cell counts. When curd yogurt added with soy milk and brown rice was kept at $3^{\circ}C$ for 15 days, its keeping quality was relatively good. The sensory evaluation showed that the curd yogurt containing soy milk and brown rice slightly reduced the texture property and overall acceptability comparing with milk yogurt.

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The Value of Milk and Korean Dietary Life (우유의 진가와 한국인의 식생활)

  • Kim, Sook-He;Kim, Hee-Sun
    • Journal of Dairy Science and Biotechnology
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    • v.17 no.1
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    • pp.16-31
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    • 1999
  • Milk and milk products, especially the cow's milk and cheese, have been used since the ancient time. Because they contains almost all kinds of nutrients that are necessary for human beings except for iron, n-3 fatty acid, and vitamin C. Milk is an excellent dietary source of protein, calcium and phosphorus. The biological value of milk protein is as high as those of red meat and eggs. So cheese, a food processed from concentrated milk protein, is highly recommended food for the patient of diabetes mellitus. Because the major form of milk lipids is n-6 fatty acid, milk and milk products may not be a good food for the patients of cardiovascular disease. But the nutritional quality of milk lipids cannot be inferior to those of margarine, fish oil, and vegetable oil. Milk has been produced commercially since 1936 in Korea. The most popular milk product is a drink milk now in Korea. But according to the change of dietary pattern the consumption of yoghurt and cheese has been enormously increased during the last 20 years. As the soy sauce, tofu, and soy been paste have been the fundamental seasoning and source of protein in Korea, milk and cheese have consisted the essential flavor of western cuisine. But the basic idea for the usage of protein, peptides, and amino acids are the same. We found that milk and milk products can be nicely added in many Korean dishes such as Juk, Mandoo, Jeon, and Bindeatuk for the diversity of traditional flavor.

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Sensory Evaluation Assessment of Almond Milk, Oat Milk, Soy Milk (Nondairy Products) and Kefir, Yogurt, Cow Milk (Dairy Products) Containing Radish Oil: A Preliminary Study

  • Kim, Tae-Jin;Seo, Kun-Ho;Chon, Jung-Whan;Kim, Hyeon-Jin;Jeong, Hajeong;Song, Kwang-Young
    • Journal of Dairy Science and Biotechnology
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    • v.40 no.3
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    • pp.122-133
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    • 2022
  • Radish (Raphanus sativus L.) has long been recognized as a source of nutrients and phytochemicals. It is well known that the antioxidant properties of radish contributed to its popularity in pharmaceuticals. For this reason, the radish extract aided in the recovery and prevention from diseases. Hence, in this study, the sensory evaluation assessment was conducted following addition of radish oil to almond milk, oat milk, and soy milk (nondairy products) and Kefir, yogurt, and cow milk (dairy products) at different concentrations (containing 0.5% increments from 0% up to 2%). According to the results obtained in this study, all samples containing 0.5% radish oil scored higher on the sensory evaluation scale than the control. It is also very valuable as it is the first study to investigate sensory evaluation assessment by incorporating radish oil into almond milk, oat milk, and soy milk (nondairy products) and kefir, yogurt, and cow milk (dairy products). Furthermore, the results of this study can be used as a foundation for developing future products using radish oil. Additional research on addition of plant-based essential oil to various foods should be conducted.

PROCESSING OF SOY CURD POWER WITH SOYBEAN AND KRILL (크릴을 이용한 순두부 분말 제조에 관한 연구)

  • HAN Bong-Ho;KIM Keun-Suk;CHO Duck-Jae
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.12 no.3
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    • pp.137-141
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    • 1979
  • A study on the processing of soy curd powder with soybean milk and kril autolasate has been carried out to prolong tile self life and to improve the taste and colour of soy curd. The soy curd was manufactured by coagulation of the soybean milk prepared from soybean through a series of processes of soaking, grinding, heating at $500^{\circ}C$ for 5 minutes and filtration. Ten hours was reasonable as the soaking time of the soybean for the high yield of soybean milk. The use of $3\%$ $glucono-\delta-lactone$ to the weight of the raw soybean showed the best coagulation of the soybean milk at $90^{\circ}C$ in relation to the yield and content of crude protein of the soy curd. The soy curd powder prepared by spray drying of soyben milk could be coagulated at $90^{\circ}C$ by the addition of $glucono-\delta-lactone$ after suspending in water. The powder manufactured by spray drying of the mixture of soybean milk and drill autolasate could also be coagulated under the same conditions to produce the soft soy curd. Another powder prepared by spray drying of the mixture of soybean milk, krill autolysate and $glucono-\delta-lactone$ could be coagulated by standing at room temperature after 2 minutes boiling.

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