• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.118-124
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• 2007

Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.89-95
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• 2009

This study was conducted to evaluate the textural and sensory properties of Kong-sulgidduk prepared with two types of soyflour (yellow and black) according to the amount of added glutinous riceflour. The rheological properties of Kong-sulgidduk were changed by the amount of added glutinous riceflour. When the amount of added glutinous riceflour was increased from 10% to 40%, hardness, gumminess, and brittleness were significantly increased in the sulgidduk prepared with yellow soyflour. In the case of black soyflour, the addition of 10% glutinous riceflour began to increase in the gumminess and brittleness. The addition of 30% glutinous riceflour effected a significant increase in hardness. The addition of yellow soyflour resulted in higher cohesiveness, gumminess and brittleness scores than those of black soyflour. The results of color assessments demonstrated that the more glutinous riceflour was added to the sulgidduk, the lower were the L-values; however, as the b- and a-values of the sulgidduk prepared with yellow soyflour increased. The addition of the same quantity of glutinous riceflour to the sulgidduk prepared with black soyflour resulted in a reduction in a- and b-values as compared to the sulgidduk prepared with yellow soyflour. In our sensory evaluation, with to the increasing quantities of added glutinous riceflour, the moisture and chewiness values clearly increased. However, the addition of 10% glutinous rice flour resulted in the highest overall quality. Also, the addition of 20% and 30% black soyflour resulted in better scores than the yellow soyflour samples in terms of color, moisture, and overall acceptability. These results demonstrated that the addition of glutinous riceflour to Kong-sulgidduk improves the textual and sensory properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.75-81
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• 2003

Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.278-283
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• 2003

Textural properties of tofu manufactured with micronized full-fat soyflour (MFS) were enhanced by the addition of soy protein isolate, whey protein concentrate, chitosan oligosaccharide and mushroom powder. The MFS solution (14.2% solid content) was converted to semi-solid tofu by a two-stage heat treatment with the addition of 4% coagulant mix. The MFS tofu was evaluated by a compression test as well as sensory evaluation. To produce the semi-solid gel (MFS tofu) with reasonably high strength and toughness, the MFS solution with 14.2% solid content and 7.0% protein had to be heat treated at 121$^{\circ}C$ for 3min. The relative toughness of MFS tofu was increased by the addition of SPI, showing a 144% increase. The toughness of MFS tofu prepared with the MFS/SPI mixture was greatly increased by the addition of WPC at the level of 0.7% and the water separation from MFS tofu was greatly reduced. Furthermore, the toughness and strength of MFS/SPI tofu was enhanced by the addition of 0.1% chitosan oligosaccharide and 0.2% mushroom powder. The sensory evaluation of the tofu fortified with SPI, chitosan oligosaccharide and mushroom powder was superior to that of MFS tofu, with a higher score for overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.292-298
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• 2001

This study was conducted to investigate physicochemical properties of extrudates combining 4 levels of squid (0, 3, 5 and 7%) with 3 levels of defatted soy flour (0, 5, and 10%). Blends were adjusted to moisture content of 27% and then extruded in a single-screw laboratory extruder at 170rpm screw speed and 16$0^{\circ}C$ barrel temperature. The extruded materials were dried at 6$0^{\circ}C$ for 8hr to a moisture content of 3~4% and refrigerated at 4$^{\circ}C$ for 12 hour before examination for textural properties, expansion ratio, bulk density, shear force and Hunter color. Expansion ratio of extrudates decreased as squid content increased whereas bulk density and shear force increased. Expansion ratio of extrudates was not significantly different by defatted soyflour level. Bulk density of products decreased as defatted soyflour content increased but shear force of products increased as defatted soyflour content increased. In scores of sensory hedonic evaluation of snacks, appearance, flavor, texture and overall acceptability values had lowered as squid level increased. Therefore, according to materials contents on extrudates increased, nutritional contents of this products increased and also shear force and bulk density in physical properties increased whereas expansion ratio decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.583-588
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• 2002

Two microorganisms isolated from soybean curd residue (biji) were identified as Enterococcus faecium (51% homology) and Lactobacillus rhamnosus (99.5% homology) by using gram positive identification (GPI) card and API 50 CHL kit, respectively. Ent. faecium grew well in micronized full-fat soyflour (MFS) milk, indicating pH 4.9, 0.38% acidity and 1.8$\times$10$^{9}$ CFU/$m\ell$ of viable cell counts after fermentation for 20 hr. L. rhamnosus LL showed pH 6.5 and 4.6$\times$10$^{8}$ CFU/$m\ell$ viable cell counts, but enhanced acid production in MFS milk mixture fortified with skim milk or by the addition of 1% of glucose and lactose. On the other hand, Ent. faecium LL did not show increased acid production in MFS/skim milk and MFS milk fortified with sugar. The MFS/skim milk fermented by L. rhmnosus LS and Ent. faecium LL showed 600 mg% and 350 mg% lactic acid, respectively.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.695-701
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• 2012

This study was conducted to improve the quality of Kongsulgidduk prepared with soyflour and sweeteners. The quality was affected by the type of sweeteners used (sugar, syrup, honey), as well as the amount used (5-20%). Rheological properties showed that when more sugar was added to Kongsulgidduk, the hardness, gumminess and brittleness were lower. In addition, more than 10% sugar led to a significant decrease in hardness, gumminess and brittleness. The addition of honey increased the hardness, but decreased cohesiveness and brittleness of Kongsulgidduk. When color was evaluated, the L-value and a-value decreased, but the b- value increased as sugar was added. The addition of honey resulted in a decreased L-value. Sensory evaluation revealed that the addition of sugar resulted in better overall quality. The color score was highest when 5% sugar was added, while the flavor, moisture and chewiness scores were best when 10% sugar was added. Sweetness and consistency were good when 20% sugar was added. Honey improved the color, flavor and chewiness of Kongsulgidduk; however, sugar produced the best moisture, consistency and overall scores.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.535-539
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• 1999

Soybean has drawn much attention mainly due to its chemopreventive action as well as antiestrogenic effect. Although suppression of breast and prostate cancers were believed to be exerted via antiestrogenic or antiandrogenic activity of genistein, its mechanism of prevention against other cancers has not been clearly demonstrated. We proposed that prevention by soybean from other cancers than sex hormone -related cancers was achieved via modulation of drug-metabolizing enzymes. Addition of acid hydrolysate of 80% methanol extract of soyflour to diet caused a significant induction of quinone reductase, an anticarcinogenic marker enzyme and one of drug-metabolizing enzymes, in mouse lung while it suppressed arylhydrocarbon hydroxylase, involved in bioactivation of procarcinogens, in kidney and small intestine. It is likely that active components exist in a conjugated form and released by acid hydrolysis to be able to affect drug-metabolizing enzyme and exert chemopreventive activity. Benzo(a)pyrene-induced tumor development in mouse lung was greatly reduced by soybean extract supplementation, which is consistent with the extract's capability to modulate favorably arylhydrocarbon hydroxylase and quinone reductase towards chemoprevention.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.109-115
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• 1990

This study was carried out to investigate the effect of L-cysteine and sodium sulfite on heat inactivation of soybean trypsin inhibitor(STI) and to determine cultivar difference in the inhibitory activity of STI. Effect of L-cysteine and sodium sulfite at different concentrations, pH's, and lengths of treatment on inactivation of STI were studied. The inactivation of STI was spectrophotometrically determined by measuring the rate of production of p-nitroaniline from synthetic substrate, N-benzoyl-DL-arginine-p-nitroanilide. Addition of L-cysteine and sodium sulfite increased magnitude of heat inactivation and greatly inhibited the re-activation of STI. There was no difference STI inactivation in among soybean cultivars employed. The trypsin inhibitory activity of STI of the soybean cultivars ranged from 64.7 to 86.4 TIU(trypsin inhibitor unit) per gram soyflour and the decreasing order of the TIU was Jangback>Hill>Jangyeab, Kwangkyo> Danyeab>Dangkyung>Paldal, Saeal, Duckyu>Hwangkeum. Inhibitory activity of STI was correlated with cysteine $content(r=0.6568^*)$ and with $digestivility(r=-0.7695^{**})$, but there was no correlation between the protein content and the inhibitory activity of STI.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.78-85
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• 1997

To determine the optimum coagulants concentrations for preparing soybean-curds, the transmittance of soybean-curd whey using spectrophotometer has been measured. The textural properties of soybean-curds were examined by texture analyzer and sensory evaluations. The general components, oligosaccharides and amino acids in soybean-curd wheys were analyzed. Protein patterns of soybean-curd wheys comparing with soyflour and soymilk were investigated. By texture analyzer, hardness, cohesiveness, springiness, and gumminess of Cacl$_2$ soybean-curd, MgCl$_2$ soybean-curd were higher than those of CaSO$_4$ soybean-curd and GDL soybean-curd. In the sensory evaluations, CaSO$_4$ soybean-curds and GDL soybean-curds were smoother and moister than others. Glutamic acid and aspartic acid were the first two abundant amino acids in three kinds of soybean-curd wheys, but arginine was the most abundant amino acid in GDL soybean-curd whey. Total sugar content of soybean-curd wheys were about 12-13 g/l, and the main sugars among 5 kinds of sugars were sucrose and raffinose. Electrophoresis using SDS-PAGE showed that glycinin and P-conglycinin, the main proteins of soybean appeared in soy flour and soymilk, and only low molecular weight subunits appeared in soybean-curd wheys.