• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.885-888
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• 2002

Prevalence of food allergic disease was examined by identifying the most common foods implicated in allergic reactions in Korea. Patients were subjected to test determining the amount of specific IgE antibody in serum against food allergens by CAP system. A total 9054 CAP analyses on egg white, egg yolk, cow milk, ${\alpha}-lactalbumin,\;{\beta}-lactoglobulin$, casein, wheat, rice, buckwheat, soybean, peach, crab, shrimp, pork, beef, chicken, tuna, salmon, mackerel, and food mix were undertaken. The results were considered to be positive when CAP value was same and/or greater than +2 (0.7 U/mL). Positive results of CAP analyses were 11.3% (1022/9054 cases), consisting of 336 on egg white, 266 on cow milk, 95 on egg yolk, 76 on soybean, 69 on ${\alpha}-lactalbumin$, 61 on casein, 58 on ${\beta}-lactoglobulin$, 39 on buckwheat, 12 on wheat, 3 on beef, 2 on crab, and 1 on rice, shrimp, pork, chicken or mackerel, and 0 on peach, tuna or food mix. Egg, cow milk, soybean, buckwheat, and wheat were identified as the most common allergic foods in Korea, showing an average of two different food sources for allergy per patient.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.324-329
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• 1996

In order to develop a novel dewatering process for soybean milk residue, hydraulic press with ohmic heating was built and its expression conditions were examined. The electric conductivity of raw soybean milk residue was 0.128 S/m and increased linearly with increasing temperature. Water content of the residue could be reduced to 74% with the conventional hydraulic press, but to less than 70% by applying ohmic heating to the hydraulic press. The most effective dewatering was achieved by applying alternative current with 5 kHz frequency at 60 V during expression. The solid content of the expressed liauid was markedly reduced from 10% to 3.3% by ohmic heating during expression. Temperature of the cake rose to above $95^{\circ}C$ during the dewatering due to ohmic heating.

• Journal of Nutrition and Health
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• v.34 no.1
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• pp.98-111
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• 2001

The article demonstrates a method of studying human health and nutrition by applying a multi-disciplinary approach and examines how humans developed and survived by adjusting to their environment. This process involves physiological, cultural and genetic adaptation both independently and interactively. This study postulates that a sound human health may be the result of balance between nutrition and environmental conditions. It is noted that there is a positive correlation between malaria and fava bean intake, and sickle cell anemia and cassava intake. It is also suggested that the difference in disease structure in soybean and non-soybean consumption cultures can be explained by an ecological approach to studying nutrition. This study further suggest that the relationship between nutrition and socio-cultural system. epidmiological study of nutrition and cultural environment nutrition and conceptual characteristics, nutrition and food intake pattern, nutrition and health sociological functions and the physioloical, cultural and genetic adaptation can all be stimulating research subjects to be studied form and ecological point of view. This article also includes the results from a series of ecological studies conducted by the author investigating the relationship between nutritional status of Korean breast-feeding mothers and the composition of the human milk and also the Vitamin D status of Korean and their lifestyle. (Korean J Nutrition 34(1):98-111, 2001)

• Microbiology and Biotechnology Letters
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• v.27 no.5
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• pp.404-409
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• 1999

The most favorable nitrogen source for the production of protease by Aspergillus oryzae PF was 2% soybean flour among sodium nitrate, ammonium sulfate, defatted soybean, skim milk, casein, peptone, and yeast extract. The production of protease from A. oryzae PF was higher at the concentration of 2% lactose than at variable concentration of glucose, sucrose, soluble starch, corn starch, potato starch, wheat starch, rice starch, cellulose, and gum arabic. Protease production was affected by the concentration of KH2PO4, Triton X-100, CaCo3, and MgSO4, and it was the highest at the highest at the concentration of 3% KH2PO4, 0.01% Triton X-100, 0.3% CaCO3, and 0.06% MGSO4.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.75-80
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• 1987

For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl$_2$and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76~88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1 n. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese received 3-4 (good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.

• Microbiology and Biotechnology Letters
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• v.18 no.1
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• pp.76-80
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• 1990

The production of extracellular soymilk clotting enzyme by Bacillus licheniformis strain 192, one of the soymilk clotting enzyme producers isolated formerly, was studied under various conditions. The medium composed of 1.5% potato starch, 2.0% soybean milk, 10% defatted soybean meal extract and 0.6% KH$_2$PO$_4$ (pH 6.1) was chosen as the most suitable medium and the culture at 35-4$0^{\circ}C$ for 3 days was most appropriate for the production of clotting enzyme.

• Korean Journal of Community Nutrition
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• v.9 no.1
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• pp.38-46
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• 2004

Few studies have conducted the bone health benefits of usual dietary isoflavone intake in Korean college-student women. To elucidate this benefitial effects and correlations between dietary isoflavone and nutrients intake and bone formation marker (ALPase, osteocalcin), questionnaires, anthropometric measurements, serum mineral (Ca, P, Mg) concentrations were analyzed. Fifty three subjects were used in this study. The average age, height, body weight, BMI, body fat content and triceps skinfold thickness were 21.43 year, 161.07 cm, 52.81 kg, 20.48 kg/$m^2$, 20.72% and 17.59 mm respectively. Soy food intake frequencies were soybean > soybean curd > soypaste stew > soybean milk. The average calorie, protein and Ca intake were 1766.21 $\pm62.54 kcal\;66.45\pm2.00 g\;and\; 549.62 \pm 27.55 mg$ respectively. Serum ALPase activity and osteocalcin concentration were 115.74$\pm3.6u/L$ and 7.15 ng/$m\\ell$ respectively. Usual dietary isoflavone intake was positively related to calory, protein, Ca, P intake and serum Ca, Mg concentration. Serum osteocalcin concentration was negatively correlated with isoflavone intake ($r^2$=0.28, p < 0.05). In these results, usual dietary isoflavone can support an additive effect to bone health and Ca nutrition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.4
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• pp.363-368
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• 1991

To fortificate protein to soybean curd, 0, 20, 40, 60 and 80% (v/v) of egg white (EW) were added to soybean milk for the soybean curd preparation, respectively. Moisture, $Ca^{2+}$, crude lipid and ash content of the curd were decreased as EW increased whereas protein content, weight and volume, $Mg^{2+},\;K^{+},\;and\;Na^{+}$ incresed, and hardness also increased. In addition, coagulating temperature and hardness were lowered as EW increased. Color and taste panel score were not significantly different (p<0.01), however, texture and flavor score were lowered over 60% (v/v) EW addition. By adding EW (20, 40, 60 and 80%), sulfur containing amino acids were enriched 0.63, 1.20, 1.76 and 2.36 times, respectively compared to the control(0%).

• Korean Journal of Agricultural Science
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• v.49 no.1
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• pp.93-102
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• 2022

This study was conducted to evaluation the effects of dietary soybean meal (SBM) and fermented soybean meal (FSBM) on the growth performance of Korean native cattle as Hanwoo calves (Bos taurus coreanae) and Holstein cows. In total, 16 calves three to four months old (Control group, SBM: 5 males and 3 females, average weight 105.7 kg; Experimental group, FSBM: 5 males and 3 females, average weight 103.7 kg) were fed 5% of the feed amount for 53 days. In terms of growth performance outcomes, the average gain body weight was significantly higher in the FSBM group than in the SBM group in the final fattening period. The average daily gain in body weight (ADGBW) for the FSBM group was higher than that of the SBM group in the final fattening period. The average gain body weight in four months for FSBM was higher than that at three months in the final fattening period. Diarrhea incidence for FSBM was significantly decreased compared to that in the SBM group in the six-week period after weaning. These results indicate that dietary FSBM can improve the growth rate and health condition during the calving period. Holstein cows fed fermented soybean meal had higher milk urea nitrogen levels and decreased somatic cell counts compared to those fed SBM. These results may be closely related with the increased average daily gain body weight associated with dietary FSBM.