• 한국식품조리과학회지
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• 제13권4호
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• pp.484-491
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• 1997

증편 반죽에서 일어나는 일련의 이화학적 성질의 변화간의 연관성과 발효시 증편 반죽의 이화학직 성질의 차이가 증편 제조 후 저장 중의 품질 변화에 미치는 영향을 연구한 결과는 요약하면 다음과 같다. 증편 반죽의 pH는 발효가 진행되면서 PH 5.96∼4:36 사이에서 계속 감소하였다. 설탕첨가군의 경우 그렇지 않은 군보다 pH 변화가 완만했으나 유의적인 차이는 없었다. 증편 반죽의 부피는 발효시간에 따라 증가했으며 발효가 반복될수록 최대 부피에 도달하는 시간이 짧아졌으며 최대 부피는 커졌다. 평균 부피는 콩물을 첨가한 군이 대조군에 비해 유의적으로 컷다(p<.05). 반죽의 점도는 발효초기에 감소하였다가 콩물 첨가군의 경우 발효 2시간 이후 급격히 증가하였으며 대조군의 경우 1차 발효 후부터 급격히 증가하였다. 반죽내의 환원당량은 설탕 총 첨가량의 1/2만 처음부터 넣은 군의 경우, 완만한 증가를 보이다가 감소하였고, 2차 발효후 다시 증가하였다. 대조군의 경우, 1차 발효시까지는 증가하였고 1차 발효 후 다시 감소하였다. 환원당량의 변화양상은 설탕 총 첨가량의 1/2만 처음부터 넣은 군과 대조군 사이에서 유의한 차이를 보였다(p < .05). 관능검사를 통한 증편의 저장시 품질의 변화를 연구한 결과 저장기간에 따라 모든 군의 경도는 증가하였고 부드러운 정도, 탄력성, 촉촉한 정도, 전체적인 수응도 등은 감소하였다. 그러나 콩물을 첨가한 군은 그렇지 않은 군보다, 또한 설탕 총 첨가량의 1/2만 처음에 첨가한 군은 그렇지 않은 군보다 이러한 변화가 서서히 일어났다. QTS로 texture를 측정한 결과 저장기간에 따라 경도, 검성, 씹힘성은 증가했으며 부착성은 감소하였다. 이러한 변화는 콩물을 첨가한 군에서그렇지 않은 군보다 서서히 일어났다.

• Journal of Nutrition and Health
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• 제34권7호
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• pp.778-785
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• 2001

In Korea, the concerns about the consumption of soy-based infant formulas have received considerable public attention. In has been known that the n-3/n-6 ratio of soy has a beneficial effect on the health. This study was conducted to investigate whether the soy-based infant formula has an effect on the composition of fatty acids in erythrocytes with regard to the plasma lipid levels in full-term infants. The infants who were delivered at Kyung Hee Medical Center were recruited. Experimental groups were the breast milk group(n=17), soy-based infant formula group(n=12) and casein-based infant formula group(n=19). Anthrophometic and dietary assessments were performed and the composition of RBC fatty acids and blood lipid levels were measured. The body weight, length, chest circumference and head circumference of the subjects were normal growth range showing no significant difference among the experimental groups. The ratio of n-3/n-6 ratio in breast milk, soy-based infant formula and casein-based infant formula were 0.11, 0.14 and 0.13, respectively. N-3/n-6 ratio of the subjects erythrocyte fatty acids for each groups were 0.18, 0.21 and 0.17, respectively. Most of the fatty acids of erythrocyte were not significantly different among the three experimental groups. The blood lipid levels of each experimental group were normal range. The total lipid level of casein-based formula group was higher than that of other experimental groups and LDL-cholesterol level of soy-based formula group was the lowest among the three groups.

• Food Science and Biotechnology
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• 제15권5호
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• pp.704-709
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• 2006

The mucilage production and tyrosine content in soy milk cake (SMC) fermented by Bacillus firmus NA-1, Bacillus subtilis GT-D, and B. subtilis KU-A was improved by fortification with 10% defatted soybean flour. The fibrinolytic activity and consistency of the SMC were drastically increased by solid-state fermentation for 1 day. However, the consistency of the fermented SMC gradually decreased during fermentation for 3 days. Furthermore, the tyrosine content of the freeze-dried powder of SMC fermented by three Bacillus sp. was 9 times higher than that of unfermented SMC. The soybean proteins, including the 7S and 11S subunits, were partially digested during alkaline fermentation, producing lower molecular-weight peptides. The fibrinolytic enzyme produced in SMC fermented by B. firmus NA-l and B. subtilis KU-A exhibited higher thermal stability than that of B. subtilis GT-D fermentation. The powder obtained from B. subtilis GT-D fermentation had an ${\alpha}$-amylase activity and lower consistency compared to those of B. firmus NA-1 and B. subtilis KU-A. In addition, this powder contained 6.3% moisture content, 27% crude protein content and 9 units of fibrinolytic activity and proteolytic activity.

• Preventive Nutrition and Food Science
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• 제20권4호
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• pp.276-283
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• 2015

Hydrocolloids have many applications in foods including their use in dysphagia diets. We aimed to evaluate whether hydrocolloids in foods affect the digestibility of starch and protein, and their effects on antioxidant capacity. The thickening hydrocolloids: locust bean gum and carboxymethyl cellulose, and the gel-forming agents: agar agar, konjacglucomannan, and Hot & Soft Plus were blended with corn starch and soy protein, skim milk, or grape juice and were examined for their in vitro-digestability by comparing the reducing sugar and trichloroacetic acid (TCA)-soluble peptide, for antioxidant capacity by total polyphenol contents and the 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity. The hydrocolloids resulted in a decrease in starch digestibility with the gel-forming agents. Hydrocolloids diminished TCA-soluble peptides in skim milk compared to soy protein with the exception of locust bean gum and decreased free radical scavenging capacities and total phenolic contents in grape juice. Our findings may provide evidence for the use of hydrocolloids for people at risk of nutritional deficiencies such as dysphagia patients.

• 한국식품위생안전성학회지
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• 제13권2호
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• pp.83-86
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• 1998

본 연구의 목적은 L. monocytogenes에 대한 LP system의 항균효과를 측정하기 위하여 수행되었다. 초기 접종수준($10^{2},\;10^{4},\;10^{7}\;CFU/ml$), LP의 농도는 (10, 20, 30ppm), 그리고 저장온도(5, 10, $15^{\circ}C$), 배지종류(TSB-YE, UHT milk) 에 따라 Listeria monocytogenes에 대한 항균 효과를 측정 비교한 결과 초기접종수준을 $10^{2}\;cfu/ml$로 하였을때와 LPshd도는 10ppm 및 $5^{\circ}C$로 배양에서 항균력이 높게 나타났다. UHT milk를 이용한 LP system의 항균 효과는 Tryptic soy agar를 이용한 시험결과와 비슷하게 나타났다.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1156-1156
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• 2001

This work aimed to prove the feasibility of NIR spectroscopy to detect vegetable protein isolates (soy, pea and wheat) in milk powder. Two hundred and thirty-nine samples of genuine and adulterated milk powder (NIZO, Ede, NL) were analysed by NIRS using an InfraAlyzer 500 (Bran+Luebbe). NIR spectra were collected at room temperature, and data were processed by using Sesame Software (Bran+Luebbe). Separated calibrations for each non-milk protein added, in the range of 0-5%, were calculated. NIR data were processed by using Sesame Software (Bran+Luebbe). Prediction and validation were made by using a set of samples not included into the calibration set. The best calibrations were obtained by the PLSR. The type of data pre-treatment (normalisation, 1$\^$st/ derivative, etc..) was chosen to optimize the calibration parameters. NIRS technique was able to predict with good accuracy the percentage of each vegetable protein added to milk powder (soy: R$^2$ 0.994, SEE 0.193, SEcv 0.301, RMSEPall 0.148; pea: R$^2$ 0.997, SEE 0.1498, SEcv 0.207, RMSEPall 0.148, wheat: R$^2$ 0.997, SEE 0.1418, SEcv 0.335, RMSEPall 0.149). Prediction results were compared to those obtained using other two techniques: capillary electrophoresis and competitive ELISA. On the basis of the known true values of non-vegetable protein contents, the NIRS was able to determine more accurately than the other two techniques the percentage of adulteration in the analysed samples.

• Journal of Nutrition and Health
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• 제14권4호
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• pp.175-181
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• 1981

한국인의 기호에 맞고 양질의 단백질을 공급할 수 있는 대두 yogurt의 개발의 시도하였고, 그에 관련된 일련의 실험 결과를 다음과 같이 요약하였다. 1) 본 실험에 사용한 L. acidophilus, S. thermophilus, L. bulgaricus 세 균주는 모두 glucose galactose, lactose를 발효시켰다. 대두의 주요한 당인 sucrose는 L. acidophilus와 S. thermophilus에 의해 발효되었으나, L. bulgaricus는 sucrose를 이용하지 못하였다. 인체내에서 gas생성요인이 되는 raffinose와 melibiose 는 본 실험에 사용한 어느 균주에 의해서도 발효되지 못하였다. 2) 두유에서 유산군의 생육도를 조사한 결과 배양 초기에는 L. acidophilus가 가장 우수한 성장도를 보였으나, 배양 16시간 이후부터는 S. thermophilus도 비슷한 성장도를 현미경을 통해 혼합균주의 생육 정도를 관찰하였을 때 S. thermophilus가 대부분이었고, L. bulgaricus는 매우 드물었다. 배양 16시간 째에 L. bulgaricus를 제외한 모든 균주가 산도 0.6%, pH 4,6이 되도록 산을 생성하였고, 그 이후부터는 산도와 pH에 큰 변화를 보이지 않았다. 3) S. thermophilus를 사용하여 우유 yogurt, 두유 yogurt, 우유 두유 yogurt를 제조하여 관능 검사를 한 결과 냄새에서 두유 yogurt가 우유 yogurt 보다 떨어지는 것으로 나타났다. 색, 풍미, 질감 등 관능 검사의 총 점수는 세 제품에 있어서 유의적인 차이가 없는 것으로 나타났다. 관능 검사의 결과는 두유 yogurt가 새로은 식품으로 소개될 때 별 저항없이 받아들여질 것 으로 해석된다.

• 한국식품과학회지
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• 제26권5호
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• pp.603-608
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• 1994

대두식품의 가공 및 발효에 따른 phytate 함량의 변화, 그 함량이 pepsin과 pancreatin에 의한 단백질 소화에 미치는 영향, 그리고 전기영동법에 의한 단백질 분획의 변화를 조사하였다. 황색콩의 phytate 함량은 2.4%이었고 가공 및 발효에 따라 감소하여 두유 0.2%, 두부 0.7%, 비지 0.4%로, 청국장 0.9%, 메주 1.4%, 간장 0.2%, 된장 1.0%로 나타났다. Phytate/protein 비율은 pepsin에 의한 단백질 소화율과 상관성이 없었으나 pancreatin에 의한 단백질 소화율과는 부(負)의 상관관계를 나타냈다(p<0.01, r= -0.73). 전기영동 결과 콩을 물에 불리면 수용성 분획이 변화되었고 두유 제조시 비지에는 주로 저분자량 밴드들이 새로이 나타났다. 발효 과정에서는 단백질이 분해되어 밴드가 거의 나타나지 않았다.

• 대한가정학회지
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• 제28권4호
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• pp.41-50
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• 1990

Soy protein was isolated from Korean soy bean 'Chang ryub' and chemically modified with succinic anhydride. Functionality of the soy protein isolate(SPI), succinylated SPI(SPPI), and PP590(commercial) at various pH were investigated. The mechanical and sensory properties of soy bean curds made from several mixing ratio of succinylated soy bean milk were observed. The solubility of SPI significantly increased with succinylation. The solubility of PP590 was lower than that of SSPI. The solubility of SPPI increased significantly in 0.03M CaCl2 solution. The emulsifying activity of SSPI increased. On the range of pH above pI the emulsifying activity of PP590 was higher than that of SPI. There was no difference in emulsion stability among the groups. The foam expansion capacity of SPPI increased at higher pH than pI but the foam stability decreased significantly above pH 9. Mechanical texture profile analysis revealed the modified soy bean curds had the lower hardniss, chewiness and cohesiveness with increased modification. The mechanical characteristics of modified soy bean curds revealed generalized Maxwell Model of 7-elements or 5-elements. In sensory evaluation, the hardness, the springiness and acceptability of modified soy bean curds were lower significantly than those of control soy bean curd.

• 한국식생활문화학회지
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• 제21권3호
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• pp.330-335
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• 2006

The objectives of this study were to characterize the quality of soy kefir made with soymilk in combination with fructose (5%, 10%) and one of the extracts from orange (10%, 15%) and grape (5%, 10%) with differently adjusted amounts as defendant variables. The lactic acid bacteria, yeast and total microbial counts of soy kefir were respectively $1.3{\times}10^7$ CFU/ml, $1.6{\times}10^8$ CFU/ml, $1.5{\times}10^8$ CFU/ml, soy kefir was propered to drink. pH of soy kefir mixed by orange and grape extracts was decreased significantly according to add fructose 5%. Acidity became significantly high when orange and grape extracts were added, which means acidity showed similar tendency in the opposite direction. The saccharinity of soy kefir was not significantly in orange extract, but soy kefir added fructose 10% was high more than fructose 5% in grape extract. In sensory evaluation, soy kefirs added orange extract 15%, fructose 5% and grape extract 10%, fructose 5% were estimated highly on color, astrigent taste, sour taste, mouth feel and overall quality.