• 한국식품영양학회지
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• 제27권1호
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• pp.89-98
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• 2014

In this study, soybean is used to produce soymilk according to various extracting methods and heating time. Specifically, the soy slurry is being filtered before being heated, or heated before being filtered. Following that the soymilk produced is freeze-dried to be powdered, and then, the quality characteristics of the powdered soymilk are mutually compared to determine the applicability of various food additives. The freeze-dried soymilk powder shows 2.03~6.35% of moisture content, and in terms of unit quantity, retained more proteins, which suggests that the ratio of protein extraction is higher than any other nutrients. Accordingly, the protein coefficient is significantly higher in soymilk powder being heated and processed than in raw soybeans. In particular, protein coefficient is the highest in the soymilk which is heated for 20 minutes before being filtered (SHBF20). The longer the heating time was, the trypsin inhibitor (TI) tended to be far less active. Such an inactivation seems to be more apparent in the "SHAF" soymilk powder than "SHBF" soymilk powder. Because protein had to be denaturated by heating for soymilk, the nitrogen solubility index (NSI) of soymilk powder is decreased considerably, while the protein digestibility, water absorption, emulsification and foaming activity all increase. Oil absorption tends to decrease slightly. As discussed above, the soymilk heated for 10 minutes after being filtered (SHAF10) and the soymilk heated for 20 minutes before being filtered (SHBF20) show optimum processing conditions for soymilk powder.

• Journal of Dairy Science and Biotechnology
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• 제30권2호
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• pp.83-92
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• 2012

This study was performed for analyzing the general composition and the change in the quality of soymilk-derived yogurts manufactured by adding skim milk and whey powder to soymilk heat-treated at $95^{\circ}C$/5 min and $120^{\circ}C$/10 min, respectively. 1. During the storage of soymilk yogurt, the concentrations of total solids, protein, fat, and lactose slightly decreased, whereas viscosity, content of ash and NPN, and the number of lactic acid bacteria remained unchanged. 2. The pH and titratable acidity changed rapidly in all soymilk yogurts after 3 h of incubation. 3. We found $7.8{\times}10^8$ lactic acid bacteria in the control sample, $4.7{\times}10^8$ and $5.02{\times}10^8$ in soymilk yogurt with skim milk, respectively, and $5.9{\times}10^8$ and $5.5{\times}10^8$, respectively in soymilk yogurt with whey powder according to degree of heat treatment with $95^{\circ}C$/5 min and $120^{\circ}C$/10 min. 4. The viscosity of yogurt samples became lower as the heat treatment increased in temperature and in the length of time. 5. The value of sensory evaluation was relatively high in soymilk yogurt with the added skim milk, which was heat-treated $95^{\circ}C$/5 min; however, the value was significantly lower than that of the control sample. 6. Lactose, glucose, and galactose were detected in all samples because lactose is degraded into glucose and galactose within 3 h of inoculation.

• 한국식품영양학회지
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• 제19권4호
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• 한국식품과학회지
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• 제19권3호
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• pp.263-272
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• 1987

Lactobacillus bulgaricus KFCC 35463과 Kluyveromyces fragilis KFCC 35458 을 두유 배지에 접종하여 생육과 산생성의 특성을 조사한 결과 두유를 L. bulgaricus로 단독발효하는 것보다 K. fragilis와 혼합발효하는 것이 산생성량이 많고 산생성속도가 빨랐다. 이 두 균을 혼합배양하여 산생성을 높이기 위한 배양조건을 검토한 결과는 다음과 같았다. 두유에 sucrose를 1.0% 또는 탈지분유를 1.5% 첨가하고 L. bulgaricus와 K. fragilis 를 $O.\;D._{660}$ 값으로 1 : 2가 되게 접종하여 $35{\sim}37^{\circ}C$의 온도에서 24시간 배양하는 것이 효과적이었다. L. bulgaricus를 단독 또는 K. fragilis와 혼합배양할 때의 산도는 각각 0.14%와 0.41%로서 혼합배양한 것이 2.9배 높았다. sucrose를 1.0% 첨가한 두유를 사용하였을 경우는 각각 0.13%와 0.70%로서 혼합배양한 것이 5.4배 높았다. 그리고 두유에 탈지분유를 1.5% 첨가하였을 경우는 단독해양한 것과 혼합배양한 것 모두가 0.84% 수준이었고 탈지분유를 1.5% 이하로 첨가하였을 때만 단독배양한 것보다 흔합배양한 것이 산도가 높았다.

• Preventive Nutrition and Food Science
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• 제15권2호
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• pp.83-87
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• 2010

The cholesterol-lowering effects of soymilk fermented with Bacillus subtilis KCCM42923 were studied in apolipoprotein E knockout (ApoE KO) mice and compared to the cholesterol-lowering effects of soymilk to which cheonggukjang powder had been added. ApoE KO mice were divided into 3 groups (n=7/group). Animals were fed either an atherogenic diet only (AD, control group), an AD supplemented with fermented soymilk containing Corni fructus (FSM group), or an AD supplemented with soymik to which cheonggukjang (CGJ) powder had been added at 5% (w/v) (CPS group) for 8 weeks. The amount of FSM or CPS supplementing the AD was 20.8 mL/kg BW. There were no differences in either body weight gain or organ weights among three groups. In the FSM group, the concentration of plasma total cholesterol (TC) and LDL cholesterol (LDLC) were significantly decreased by 26.2% and 30.3% compared with the values of the control group (p<0.05). However, the triglyceride (TG) and HDL-cholesterol (HDLC) levels were not affected. These beneficial effects of FSM on suppressing the increase in plasma cholesterol level by AD were greater than those of CPS, which revealed 15.4% and 16.4% inhibition for TC and LDLC, respectively. However, these differences between FSM and CPS groups were not significantly different. A preventative effect of FSM or CPS on the accumulation of hepatic TC, but not on TG, was observed. FSM and CPS did not demonstrate any effects on fecal lipid excretion. In conclusion, the cholesterol-lowering effects of the soymilk fermented with Bacillus subtilis KCCM42923 were comparable to CGJ powder-added soymilk. These results suggest that drinking FSM might provide beneficial effects on controlling plasma cholesterol levels.

• 한국식품과학회지
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• 제20권4호
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• pp.518-525
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• 1988

두유를 L. casei로 젖산발효시킬 때 L. casei 단독발효와 효모인 K. fragilis와의 혼합발효에 대하여 검토하였다. 그 결과두유를 L. casei로 단독발효한 경우 보다 K. fragilis와 혼합발효한 경우 산생성량이 많고 산생성속도가 빨랐다. 이 두균을 혼합배양하여 산생성을 높이기 위한 발효조건은 두유에 sucrose를 1.0% 또는 skim milk를 2.0%첨가하고 L. casei와 K. fragilis를 O.D 660값으로 $1\;:\;5{\sim}1\;:\;9$되게 접종하여 $35{\sim}37^{\circ}C$의 온도에서 24시간 발효하는 것이 효과적이었다. 두유를 L. casei로 단독발효 한 경우와 L. casei와 K. fragilis로 혼합발효한 경우의 산도는 각각 0.31%와 0.44%로서 혼합발효한 경우가 1.42배 높았다. sucrose를 1.0% 첨가한 두유를 사용하였을 경우는 각각 0.43%와 0.97%로서 혼합발효한 경우가 2.26배 높았다. 그리고 skim milk를 2.0% 첨가한 두유를 사용하였을 경우는 각각 1.05%와 0.99%로서 L. casei로 단독발효한 것과 K. fragilis와 혼합발효한 것 사이에 차이가 없이 같은 수준을 나타내었다. 단지 skim milk를 1.5%이하로 첨가했을 때만 L. casei로 단독발효한 것보다 K. fragilis와 혼합발효 한 것이 산생성량이 많았다.

• 한국식생활문화학회지
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• 제30권1호
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• pp.86-96
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• 2015

Onions contain antioxidant flavonoids and bioactive sulfur compounds. These substances are more abundant in the peel than in onion flesh. For this reason, whole onions including peels were added to soy milk to produce soy milk with whole onions (SWO), whereas peeled onions were added to soy milk to produce soy milk with peeled onions (SPO). The functional and antioxidant properties of these two kinds of soy milk were then analyzed and compared. Compared to control soy milk (CS) without onion powder, treated samples (to which freeze dried onion powder was added at 1.4, 1.6, 1.8, and 2.0%, respectively) showed significantly increased amounts of quercetin, isoflavone, and total phenol (p=0.05). The magnitude of the increase rose as the amount of added onion powder increased and when onion powder contained onion peels. With regards to antioxidant activity (DPPH and ABTS), SWO showed a greater value than SPO. The sensory evaluation scores of SWO and SPO were lower than CS for roughness and swallowing, as adding onion powder increased solid contents and viscosities. However, higher overall acceptability were obtained 1.8SPO and 1.8SWO.

• 한국식품영양과학회지
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• 제26권6호
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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).

• 한국미생물·생명공학회지
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• 제16권2호
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• pp.131-135
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• 1988

Lactobacillus acidophilus KFCC12731과 Saccharomyces cerevisiae KFCC32017을 두유 배지에 접종하여 산생성 조건을 검토하였다. L. acidophilus를 단독배양하는 것보다 S. cerevisiae와 혼합배양하는 것이 산생성이 많았다. 이 두 균을 대두유 배지에 혼합배양하였을 경우 최적조건은 다음과 같았다. 두유에 sucrose를 1,5% 또는 skim milk를 2.0~3.0% 첨가하고 L. acidophilus와 S. cerevisiae의 접종비율은 OD 600 값으로 3 : 7~8 : 2가 되게 접종하여 34$^{\circ}C$에서 12시간 이상 배양할 때 산생성이 최대가 되었다.

• 대한영양사협회학술지
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• 제20권2호
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• pp.77-86
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• 2014

This study was carried out to evaluate the effects of stevia (Stevia rebaudiana Bertoni) leaf powder on soybean milk quality. Soybean milk was prepared with the addition of 0.1 g (SP1), 0.2 g (SP2), 0.3 g (SP3), 0.4 g (SP4) of stevia leaf powder. The pH of soybean milk added with stevia leaf powders ranged from 7.90 to 7.98, whereas that of control was 7.88. The viscosity of soybean milk added with stevia leaf powder was 11.13~12.71 cp while that of control was 11.09 cp. Soymilk added with stevia leaf powder yielded values of Hunter L (59.40~64.94), a (-7.63~-6.45), and b (18.71~19.63), whereas that of control were 67.45, -4.74 and 20.13, respectively. There was decrease upon addition of stevia leaf powder. During storage, the pH, viscosity, L, and b values were decreased continuously. According to sensory evaluation, taste, and flavor of SP3 were better than the other groups. Quality characteristics between control and SP3 showed no significant differences. Therefore, this study showed the possibility of substituting 0.3 g of stevia leaf powder instead of sugar for creating a standard quality soybean milk with low calories. Upon the results of this study, it may be assumed that there are consequences positive responses to health-oriented consumers when using stevia leaf powder.