• 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.

• Preventive Nutrition and Food Science
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• 제10권3호
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• pp.224-230
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• 2005

The effects of low viscosity chitosan on the rheological properties of soymilk using a model system and on tofu qualities were examined. The flow behavior of soy milk with chitosan closed the Newtonian flow and stabilized according to increasing chitosan concentration. The soymilk containing $glucono-\delta-lactone$ exhibited a more pseudoplastic flow behavior compared with that of the control soymilk. The addition of low viscosity chitosan to the tofu preparation did not significantly affect its physicochemical properties. However, the results of the TEM image and instrumental textural properties showed that low viscosity chitosan affected the construction of the tofu structure. Chitosan tofu had low scores across the whole field of appearance in the sensory evaluation, and its overall eating quality was scored significantly lower. These results suggest that the addition of low viscosity chit os an affects the quality of tofu, which changes according to the degree of polymerization and concentration of chitosan.

• 한국식품영양학회지
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• 제29권5호
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• pp.795-800
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• 2016

The objective of this study was to propose motivation for the analysis of consumer's purchasing behavior and willingness to pay for the new soymilk products in cooperative stores. We surveyed the purchasing behavior, willingness to purchase, willingness to pay, and impact factors on willingness to pay. The results indicated that most consumers drank soymilk more than once per week. The reasons for consuming soymilk were health, nutrition, and taste, in order. When purchasing soymilk, consumers considered environment-friendly, quality, country of origin, brand, and price, consecutively. Taste was also an essential quality factor. Thus, consumers showed some willingness to purchase new soymilk products. In addition, cooperative members considered environmental characteristics of raw material and improvement of preference for final product as more important than functionality or food additives. Differentiation of process and marketing strategies are required for the development of soymilk products for cooperative members.

• 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.

• 한국식생활문화학회지
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• 제31권6호
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• pp.605-615
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• 2016

The objective of this study was to prepare acorn bread added with soymilk in order to improve its quality and develop the best possible recipe. The loaf volume, color, texture and sensory evaluation of acorn bread added with soymilk 10~40% were measured during the storage period. The L-value significantly decreased upon addition of 40% soymilk. A-value increased, but b-value decreased. During the storage period, the L- and a- values increased except 2 days at room temperature and 7 days in a freezer, whereas b-value decreased. For textural measurement, hardness, springiness, gumminess and brittleness increased significantly upon addition of soymilk. However cohesiveness decreased for 2 days of storage, whereas gumminess and brittleness for 1 day of storage at room temperature. Freezer storage for 1 day reduced cohesiveness, and gumminess for 4 and 7 days, respectively, and brittleness after all storage periods. The sensory evaluation showed that acorn bread added with soymilk 20% produced the best results in color and taste. The bitter aftertaste increased according to addition of soymilk with lower scores. Softness, chewiness and overall preference decreased significantly. Therefore, 10% soymilk addition got the best scores in aftertaste, softness, chewiness and overall acceptances.

• 한국식품저장유통학회지
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• 제14권4호
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• pp.394-399
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• 2007

본 연구에서는 전두유의 가수분해 조건에 따른 품질 특성을 조사하였다. 그 결과 효소제(KMF-G) 농도가 증가함에 따라 전두유 가수분해물의 당도, 칼슘 내인성, 및 총 유리아미노산 함량은 증가하였으며, SDS-PAGE 분석 결과 단백질의 분자량 변화는 0.20%(w/w)와 0.35%(w/w) 농도에서 유사한 패턴을 나타냈다. 전두유 가수분해물은 효소제(KMF-G) 농도 0.20%(w/w), 가수분해 시간 60분에서 가장 우수하게 나타났다. 전두유 가수분해물을 115, 130 및 $145^{\circ}C$에서 15초간 살균하였을 때 품질변화는 크지 않았다. 이상의 결과 전두유의 가수분해 최적조건은 효소제(KMF-G) 농도 0.20%(w/w), 가수분해 시간 60분으로 설정할 수 있었으며 식품소재로의 다양한 활용이 기대된다.

• 한국식품과학회지
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• 제37권3호
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• pp.443-448
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• 2005

콩우유의 기능성 향상과 품질 특성 개선을 위하여 콩을 발아시켜 발아기간별로 콩우유를 제조한 다음 isoflavone 및 올리고당의 함량과 콩우유의 물리적 및 관능적 품질 특성을 비교하였다. 발아콩으로 제조한 콩우유의 isoflavone 함량은 증가하여 신팔달 2호의 경우 12시간 발아에서 5.552 mg/g으로 최대값을 보였다. 콩우유의 물리화학적 특성은 고형분 함량의 경우 신팔달 2호는 5.68%에서 6.02%로 증가하였으며 서목태는 24시간 발아 후 5.30%에서 6.10%로 증가하였다. 색도는 L 값의 증가와 함께 a, b값은 감소하여 색의 밝아짐의 효과가 있었다. 콩우유의 점도는 감소하였으며 현탁액 안정도는 24시간 발아후 개선되었다. 콩우유의 관능적 특성은 콩비린 냄새의 감소와 고소한 냄새, 맛의 증가로 발아콩으로 제조한 콩우유의 관능적 특성이 향상되었다. 신팔달 2호의 경우 12시간 발아 콩으로 제조한 콩우유의 선호도가 가장 높게 평가되었다.

• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.76-85
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• 2009

This study determined the effect of refrigerated and thermal storage on the volatile profile of commercial aseptic soymilk. Volatile components in commercial aseptic soymilk stored either under refrigerated ($4^{\circ}C$) or thermal ($55^{\circ}C$) conditions for 30 days were periodically analyzed by combined solvent-assisted flavor evaporation-gas chromatography-mass spectrometry (SAFE-GC-MS). The concentrations of most of the volatile components, including aldehydes, ketones, alcohols, acids, nitrogen- and sulfur-containing compounds, alkylfurans, furan derivatives and phenolic compounds, were affected to a greater extent by thermal storage compared with refrigerated storage. Profound increases in some volatile compounds with low odor detection thresholds, such as hexanal, octanal, (E)-2-octenal, (E,E)-2,4-decadienal, 1-octen-3-ol, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, 2-pentylfuran, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, dimethyl trisulfide, guaiacol, 4-vinylguaiacol and 4-vinylphenol, were observed in thermal stored soymilk. The volatile profile changes caused by thermal storage may influence the aroma quality of thermal-stored aseptic soymilk.

• 한국식품과학회지
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• 제23권4호
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• pp.485-489
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• 1991

대두의 데치기 및 발아가 두유의 품질에 미치는 영향을 검토하기 위하여 대두를 일단 데치기한 것, 일정한 기간 발아시킨 것, 그리고 일정기간 발아시킨 후 데치기한 것을 원료로 하여 두유를 제조하여 그 품질을 대조구와 비교하였다. 데치기처리는 수율, 고형분, 함량, 점도, 총단백질 및 가용성질소 함량, 총당질 함량 등에서 감소현상을 나타내었으며, 유리당의 함량의 경우만 다소 증대효과를 가져왔고 비중과 pH에는 별 영향을 주지 못하였다. 그러나 데치기처리는 두유의 관능검사 성적을 향상시켰으며 n-hexanal 함량도 약 1/2.4로 감소시켰다. 발아처리는 두유의 수율, 물리적 및 화학적 품질, 그리고 관능검사성적 등 모든 면에서 큰 개선효과를 나타내었으며 n-hexanal 함량도 대조구에 비해서 약 1/5로 감소시키는 대단히 좋은 효과를 나타내었다. 한편 발아 후 데치기처리한 것은 대부분의 두유화학성분함량이 대조구보다 오히려 낮았으나 수율, 고형분량, 유리당함량 등은 대조구보다 높았고 특히 n-hexanal 함량은 대조구의 약 1/10로 처리구 중 가장 낮았고 두유의 관능적검사성적도 발아-데치기구가 가장 우수한 것으로 나타났다. 두유의 pH는 발아 및 데치기처리에 의하여 다소 증대되는 경향을 나타내었으나 큰 차이는 없었다.