This research aimed to investigate the effects of the inoculation method and diverse ingredients on the quality properties and probiotics viability of pudding with milk and/or soymilk. The probiotic strain (Lactobacillus acidophilus, LA-5) was inoculated into the yogurt base and fermented until the pH is 5.10 ± 0.05. The fermented yogurt was added into pudding base (yogurt inoculation), or LA-5 was directly inoculated (direct inoculation). During the storage of the puddings at 4±1oC for 4 wks, the quality characteristics (pH, acidity, texture) and the probiotics viability of pudding were measured and compared. As a result, the puddings with yogurt inoculation showed significantly lower pH and higher acidity than those with direct inoculation. In texture properties, including hardness, chewiness, and gumminess, the addition of rice powder increased those in milk pudding more but the addition of inulin in the milk-soymilk pudding more. The addition of rice powder increased probiotics viability more than inulin in milk and milk-soymilk puddings. Therefore, adding rice and/or inulin can potentially improve the probiotics viability and quality characteristics of pudding.

The purpose of this study was to develop a functional senior mixed soymilk for seniors and to provide functional senior-mixed soymilk to prevent disease outbreaks. The isoflavone content of senior soymilk was 0.15±0.01 mg/g. The β-glucan content of senior soymilk was 9.82±0.01 mg/g. The weight gain of mice were significantly higher in the high-fat diet group than in the other groups. The serum triglyceride content was high at 102.67±40.61 mg/dL in the high-fat diet group, but significantly lower at 83.00±42.43 mg/dL in the 20% senior soymilk group. Thus, the results of this study comprehensively suggest that food intake should be ingested for each life cycle with reference to the dietary reference intakes for Koreans. In particular, the elderly in their 50s and older are deficient in protein and weakened immune capacity, so it is imperative that they maintain their health through various foods such as soymilk, which is evenly nutritious.

Soymilk has been substituted for milk for people who are suffering from lactoseintolerance. In this study γ-aminobutyric acid (GABA) producing lactic acid bacterium, Lactobacillus plantarum LP2, was applied to ferment soymilk for improving its functionality. GABA production was proved in MRS broth supplemented 3% monosodium glutamate (MSG) and soymilk including 10% (w/v) soymilk powder and 5%(w/v) fructooligosaccharide where L. plantarum LP2 was applied. In addition to the soymilk, isolated soy protein (ISP), which was enzyme-treated, was added to it for improving the content of free amino acids including glutamic acid. L. plantarum LP2 was well grown and produced GABA in the soymilk medium.

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.

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.

본 연구는 잠재적인 생균제제 Lactobacillus plantarum P1201을 이용하여 갈색콩 두유의 젖산발효 중 이화학적 특성, 총 phenolics, isoflavone 함량 및 항산화 활성 변화를 연구하였다. 갈색콩 두유는 발효가 진행됨에 따라 pH가 최종 4.03으로 감소하였으며, 이에 따라 총산이 증가하여 발효 후(60시간) 1.03%를 나타내었다. 생균수 역시 11.55log cfu/g으로 발효 과정 중 점차적으로 증가하였다. 총 phenolics 함량은 발효 전 2.87mg/g에서 발효 후 2.98mg/g으로 약간 증가하였다. Isoflavoneglycosides 및 -malonylglycosides 형태는 감소하였고 -aglycones 형태는 증가하였다. 특히 발효 초 기 isoflavone-aglycones 함량은 38.30μg/g에서 증가하여 발효 36시간째 84.31μg/g으로 최대치를 나 타내었고 이후에는 감소하였다. 발효 36시간째 isoflavone-aglycones 형태인 daidzein, glycitein 및 genistein의 함량은 각각 24.12μg/g, 25.25μg/g 및 24.71μg/g이었다. 한편 DPPH 및 ABTS 라디칼 소 거활성 및 환원력은 발효 중 서서히 증가하였다.

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.

This study investigated the physicochemical properties and antioxidative activity of soymilk added with buckwheat sprout (SBS), and sensory properties of SBS were analyzed with control soymilk (CS). Moisture content decreased while protein, ash, and lipid contents increased according to content of buckwheat sprout. Solids content and viscosity tended to increase with addition of buckwheat sprout from 0% (CS) to 2.5% (2.5SBS), 3.5% (3.5SBS), and 4.5% (4.5SBS). SBS was found the significant pH drop from 7.08 to 6.43, 6.34, and 6.21. Suspension stability of soymilk slightly decreased with addition of buckwheat sprout. Hunter's color value L of SBS decreased while a and b values increased in comparison with CS. Rutin content was measured 23.78 mg/100 g (2.5SBS), 39.68 mg/100 g (3.5SBS), and 44.80mg/100 g (4.5SBS). Vitamin C content in SBS was higher than CS. Daidzin content increased as buckwheat sprout was added. Total phenolic content increased from 100.95 mg/100 g (CS) up to 315.71 mg/100 g (4.5SBS). For free radical scavenging activity, SBS was significantly higher than CS. In conclusion, SBS can be used as a functional food with higher amounts of rutin, vitamin C, total phenolics, and daidzin. 2.5SBS and 3.5SBS also showed better overall quality characteristics.

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.

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.

The objective of this study was to compare antioxidant activities of green tea, rosemary, lemon and bamboo leaves extracts using three different extraction methods (80% ethanol sonication extraction, distilled water autoclave extraction, distilled water extraction at room temperature). As a result, green tea and rosemary extracts showed relatively high antioxidant activities compared with those of lemon and bamboo leaves. These green tea and rosemary extracts were subsequently added to soymilk and their mixtures were examined for antioxidant activities. Soymilk added with 10% green tea distilled water autoclave extracts and distilled water at room temperature extracts showed relatively high DPPH, 85.09±2.26%, 84.38±1.97%, and ABTS radical scavenging activities, 73.43±2.78%, 81.34±4.78%, respectively. On the other hand, soymilk added with 10% rosemary distilled water autoclave extracts showed remarkably higher DPPH radical scavenging activity while their ABTS radical scavenging ability was similar to that of non-added soymilk. In conclusion, our results suggest that the addition of green tea distilled water autoclave extracts, distilled water at room temperature extracts and rosemary distilled water autoclave extracts to soymilk could contribute to the development of added value soymilk products with increased antioxidant activities.

본 연구는 비지 koji를 제조하여 개량식 알메주와 0, 50, 100%비율로 혼합하여 90일간 발효시켜 양조간장을 제조 한 후 품질 평가한 결과는 다음과 같다. 담금액의 염농도는 17.15∼17.22%를 나타내었으며, 비지 koji의 첨가량 증가에 따라 수용성 고형분은 각각 8.73, 6.12, 2.50%로 감소하였으 며, 간장의 완충능은 알메주만을 사용한 경우에 1.25로 가 장 높은 값을 보였다. 발효액의 pH는 발효 기간이 증가할수 록 낮아졌으며, 비지 koji 50%에서 4.92를 나타내었다. 알메 주, 비지 koji 50, 100% 각각 첨가한 간장의 산도는 1.09, 0.98 및 0.47%로 나타났다. 비지 koji 50%를 혼합하여 발효 시킨 간장에서 protease와 α-amylase의 효소활성은 발효 30 일에 각각 26.55, 6.41 unit/mL로 높았으며, 발효기간이 증가 하면서 감소하는 경향을 보였다. Tyrosine 함량은 발효기간 중 증가하였으며, 발효 90일에 275.2 mg%로 비지 koji 50% 를 사용한 간장에서 가장 높았다. 환원당과 총당의 함량은 발효 초기에는 알메주에서 높은 값을 나타내었으나, 발효 60일에는 비지 koji를 첨가한 간장에서 높은 총당 함량을 보였으며 90일에는 약간 감소하였다. 간장용액 갈색도는 발효시간에 따라 증가하였으며, 400/500 nm에 대한 흡광 비율값의 범위는 알메주 100%(1.25∼3.65), 비지 koji 50%(1.25∼3.65), 비지 koji 100%(1.25∼5.14)로 나타났다. 알메주 또는 비지 koji 50%를 첨가한 경우에 발효기간이 증가하면서 glutamine을 제외한 glutamic acid 등 대부분 유리 아미노산 함량이 증가하였으며, 반면에 비지 koij 100%를 사용한 간장은 매우 낮은 총아미노산 함량을 나타 내었다. 관능검사 결과 비지 koji 50%을 이용하여 제조된 양조간장은 짠맛과 색도에서 차이를 제외하고는 유사한 값을 보였으며, 알메주 만을 사용한 간장의 기호도가 좋았 으나 유의적인 차이는 없었다. 따라서 알메주에 비지 koji 50%를 첨가하여 발효시킨 양조간장은 일반성분, 색상과 맛 등 기호성이 양호하였다.

본 연구는 두유와 전두유의 효소적 가수분해에 따른 단백질의 변화를 조사하였다. 총 유리아미노산 함량을 조사한 결과 두유(SM)과 전두유(WSM)에 비해서 저분자 두유(LSM)와 저분자 전두유(LWSM)에서 높게 나타났다. 필수아미노산 함량은 SM과 LSM에서 비슷하였으나 LWSM은 WSM보다 높게 나타났다. SDS-PAGE 전기영동 패턴 분석결과 SM과 WSM에서는 의 고분자가 존재하였으나 LSM와 LWSM에서는 17 kDa 이하의 저분자 단백질

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