• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.522-525
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• 1985

The dried soymilk residue (SMR) was added into soybean water extract in order to investigate its effect on physical characteristics of soybean curd. As the mixing ratio (d. b.) increased, the volume and water holding capacity of the curd was reduced and penetration value was increased. However, the Sag value was rather increased until 20% of mixing ratio reached and then decreased drastically by 30% addition of SMR. The overall physical and sensory quality showed that substitution of soybean with SMR by 10% was recommendable without significant unfavorable change in quality of soybean curd. The proposed method of absorption of unbound water on filter paper was proved to be simple and reliable for measurement of water holding capacity of soybean curd.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.491-497
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• 2016

The objective of this research was to determine the fermentation and quality properties of soy yogurt incorporating insoluble components fermented with Streptococcus thermophilus (S. thermophilus) and Lactobacillus bulgaricus (L. bulgaricus) for 24h. Boiled soybeans were ground and reconstituted into equivalent total solids (18%). After soymilk was homogenized with sugar, it was pasteurized in a water bath at $90^{\circ}C$ for 30 min. Two kinds of lactic acid bacteria were inoculated into two types of soymilk after cooling down $40{\sim}45^{\circ}C$ and fermentation at $37^{\circ}C$ for 24h. Titrable acidity, pH, viscosity, sugar content, and number of viable cells were determined in triplicate. Soy yogurt fermented with L. bulgaricus did not reach pH 4.5, where as S. thermophilus was considered good for achieving pH 4.08 and titratable acidity of 2.27% for 24 h. Soy yogurt fermented with S. thermophilus had a higher viscosity and lower sugar contents than that fermented with L. bulgaricusas incubation time increased. Total viable count was $1.80{\times}10^{10}CFU/mL$ on S. thermophilus and $2.16{\times}10^8CFU/mL$ on L. bulgaricus after 24 h at $37^{\circ}C$. However, there was no significant difference in sensory intensities and preference between the two samples. As a result, S. thermophilus was identified as a better culture than L. bulgaricus for the manufacture of soy yogurt incorporating insoluble components.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.35-40
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• 1991

The sensory evaluation by Preference test revealed that the best Kongjook was obtained when the soymilk was prepared with eight-times of water to the volume of soybean. Based on the results, the ratios of soybean: rice: water (v/v/v) having 2:1:16($G_1$), 3:2:24($G_2$), 3:2:30($G_3$),and 4:3:32($G_4$), were chosen. The soaked rice was cooked with soymilk, Kongjook prepared from $G_2$ and $G_4$, showed the highes preference in eating quality and flavor, but the former had better quality in consistency and color, indicating that Kongjook from $G_2$ was the most preferable. The cooking time of soybean prior to the preparation of soymilk also showed that Kongjook prepared from $G_2$ had better preference than other samples regardless of the cooking times of soybean. The spreadability of Kongjook from $G_2$ determined with a line-chart method was 5.85.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.4
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• pp.322-330
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• 2018

The correlation between the nutritional composition of soybeans and whole soymilk palatability was investigated using nine soybean cultivars (Teagwangkong, Daewonkong, Saedanback, Jinpung, Daechan, Miso, Cheongmiin, Cheongja 3, and Socheongja). Physicochemical analysis of soybeans, showed that the protein and lipid contents were 37.7-46.0 and 15.2-20.9%, respectively. Unsaturated fatty acids were 81.1-84.8% of total fatty acids, of which linoleic acids was 49.7-56.8%. Total tocopherol was $243.5-361.3{\mu}g/g$ of extract, of which ${\gamma}$-tocopherol was $67.14-86.49{\mu}g/g$. Total isoflavone contents varied within cultivars from $495.4-1,443.8{\mu}g/g$ of extract. Daidzin and genistin were 252.1-556.0 and $241.8-730.7{\mu}g/g$, respectively, which were major isoflavones in soybeans. For the sensory evaluation, whole soymilk was made from nine soybean cultivars and 20 panels investigate its palatability. The Daechan cultivar had the highest (9.1), and Cheongmiin the lowest (5.6), overall palatability score. Interestingly, sensory results were strongly correlated with linoleic acid (0.746) and stearic acid (-0.716) content. In summary, the fatty acid composition of soybeans is the key factor in determining the palatability of whole soymilk. This study could be applied to determine the suitability of cultivars for soybean products, including whole soymilk.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1070-1076
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• 2007

Soymilk cake (SMC) fortified with defatted soy flour was fermented by a novel Bacillus subtilis GT-D in the solid-state fermentation with chlorella, mulberry leaves or green tea as food ingredient. The fermentation of SMC resulted in higher content of tyrosine and higher activities of protease, amylase and fibrinolytic enzymes. Fermented SMC including mucilage indicated six-fold higher content of dietary fiber compared to that of non-fermented SMC. The SMC fermented without additional ingredient allowed the highest spread ratio and width of cookies. Cookies prepared without SMC showed the lowest value of spread ratio and width compared to those of fermented SMC. In addition, these cookies showed the highest hardness value of 8,975 g, and thickness value of 5.97 and slightly higher bright color. Cookies fortified with SMC fermented with chlorella or mulberry leaves showed higher sensory evaluation value. Fortification of SMC fermented without additional ingredient resulted in the highest preference in the sensory evaluation of cookies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.3
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• pp.255-261
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• 1993

The effect of dried soymilk residue (DSR) on protein quality of tofu was studied. The amount of added DSR into soybean water extract was corresponding 10% (dry basis) of soybean used in tofu manufacturing. Proximate composition and in vitro protein qualities of soybeans at different stages of the conversion into tofu have also been investigated. Partially substituted tofu with DSR (TDSR) had higher moisture content (80.6%) than that of tofu prepared in traditional manner (TT). TDSR contained lower content of protein (38.9%) and total lipid (26.9%) compared to 45.8% of protein and 34.3% of total lipid for TT. A large amount of trypsin inhibitor (TI) in raw soybeans was diminished and extracted through tofu processing, and only 10~13% of TI in raw soybean remained in both tofu products (TDSR and TT). There was not a considerable difference in amino acid profiles between TT and TDSR, but TDSR had a higher content of lysine than that in TT. in vitro studies showed that TDSR and TT were comparable in terms of both in vitro digestibilities (90% over for four-enzyme digestibility and predicted digestibility) and discriminant computed protein efficiency ratio (2.07~2.14, DC-PER). Unlike those in vitro indices for protein quality, computed protein efficiency ratio (C-PER) of TDSR was much lower (1.4) than that of TT (1.95). It was revealed that C-PERs of tofu products were not in agreement with rat-PERs (1.7~1.9) in previous reports except for TT. However, DC-PER assay was more recommendable for protein quality of tofu products than C-PER assay.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.95-106
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• 2002

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.255-255
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• 2022

• Journal of the Korean Dietetic Association
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• v.20 no.2
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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.