• 한국지역사회생활과학회지
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• 제15권3호
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• pp.71-84
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• 2004

Recently the globalization of agriculture by the WTO has brought crisis to Korean farmers. Value added agricultural products is the one of the strategies to sustain fanning. The idea for the project traditional fermented soy paste production and distribution was developed by the Gyeonggi-do Agricultural Research Institute. It was necessary to know the purchase condition and consumer needs for production distribution of the soy products. This study aims to investigate the consumers' need analysis of direct-deal soy products and the conditions of a purchase. A questionnaire was administered to 590 subjects living in Gyeonggi-do, Korea. The 107 subjects procured soy paste to buy with the reason of ignorance of preparation (39.2%) and the difficulty of storage and care (31.8%). When selecting the product 95.3%, previous experience (41.1 %) and comparison of each product (34.6%) were major answers, wanted direct-deal purchase from producers if implemented. 142 subjects(24%) experienced direct deal with producers. The main direct route was government and public offices( 42.4 %). The reason for direct purchase was confidence of agricultural products(77.5%). Delivery of 4kg of soy paste and 1.8 L of soy sauce in a glass container (43.0%) was favored twice a year. The kind of soy products for consumers' needs was Doenjang(57.8%) and Gochujang(18.3%). The preferred methods direct-dealing of soy products was direct order(59.9%) after validation, delivery gate to gate (44.2%) and by the internet(4.9%). The results of the study shows that the types of production would have the kinds and quantities diversity with confidence, sanitation, and safety. To regain successful, traditional tastes it is necessary to develop reliable and tasteful products for consumers and develop promotional material.

• 한국식품조리과학회지
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• 제15권1호
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• pp.73-80
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• 1999

This study was carried out to investigate the effects of enzyme treatments on the functional properties of soy protein isolate (SPI) and to examine the quality attributes of soy yogurt prepared by different enzyme treatments, sweeteners and starter cultures. Enzyme treatment increased the solubility and emulsifying capacity of soy proteins, but decreased the emulsifying stability; the enzymatic activity of ${\alpha}$-chymotrypsin was higher than that of trypsin. Enzyme treatments decreased the pH of soy yogurts prepared by both culture methods, the culture of L. bulgaricus and S. thermophilus and the culture of L. bulgaricus and K. fragilis, but increased the titratable acidity, total numbers of lactic acid bacteria and yeast. Trypsin was more effective than ${\alpha}$-chymotrypsin in decreasing pH and increasing titratable acidity and total numbers of lactic acid bacteria and yeast. Fructose decreased the pH of soy yogurts more than sucrose in the culture of L. bulgaricus and S. thermophilus, and vice versa in the culture of L. bulgaricus and K. fragilis. Fructooligosaccharides were more effective in the culture of L. bulgaricus and K. fragilis than in the culture of L. bulgaricus and S. thermophilus in increasing the titratable acidity, total count of lactic acid bacteria and yeast. In sensory evaluation, soy yogurts containing trypsin treated SPI, fructose and fructooligosaccharides (75%:25%) were more acceptable than those containing untreated or trypsin treated SPI and fructose. This was because of more smooth and less sour, in which the values of pH, titratable acidity, microbial growth, and viscosity were in the range of commercial yogurts. Soy yogurts fermented by L. bulgaricus and K. fragilis showed more smooth mouthfeel than those fermented by L. bulgaricus and S. thermophilus.

• 한국식품과학회지
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• 제17권1호
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• pp.51-53
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• 1985

본 연구는 전지대두분(全脂大豆粉), 탈지대두분(脫脂大豆粉) 농축대두단백(SPC), 분리대두단백(SPI)으로 만든 대두유산균음료의 향미(香味)를 비교관찰하고, 유산균발효가 두유의 향미(香味)와 몇가지 휘발성분에 미치는 영향을 조사한 것으로서 그 결과를 요약하면 다음과 같다. 대두유산균음료는 reference로 사용된 우유유산균음료보다 향미(香味)가 떨어졌으며, 대두유산균음료 가운데는 SPI 유산균음료의 향미(香味)가 가장 우수했고 전지대두(全脂大豆) 유산균음료의 향미(香味)가 가장 저조했다. Hedonic scale과 2점기호실험(點嗜好實驗)의 결과를 보면 SPI 유산균음료의 향미(香味)가 SPI두유의 향미(香味)보다 훨씬 우수했다(P<0.01). 유산균발효에 의하여 SPC두유와 SPI두유에 함유된 n-hexanal은 감소하였고, diacetyl을 증가하였다.

• 농업과학연구
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• 제11권1호
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• pp.34-44
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• 1984

대두(大豆)요구르트 제품의 품질을 향상시키고 소화율이 증진된 제품을 개발하기 위한 기초자료를 얻기 위하여 대두(大豆), 탈지대두(脫脂大豆) 및 발아대두(發芽大豆)를 원료로 대두(大豆)요구르트를 제조하였다. 이때 제조과정중의 각종성분, 생균수 및 당류의 변화를 측정하고, 기호성을 조사하여 다음과 같은 결과를 얻었다. 1. Lactobacillus acidophilus의 초기산생성은 탈지두유에서 가장 높았고, 균의 생육은 발아두유에서 가장 왕성하였다. 2. 두유에 2% glucose를 첨가하면 산생성은 촉진되었다. 3. 대두유 및 탈지두유에 환원탈지유(還元脫脂乳)의 첨가로 산생성은 촉진되었으나, 발아두유에 있어서는 첨가효과가 인정되지 않았다. 4. 대두를 발아처리하면 raffinose와 stachyose의 함량은 감소되었고 glucose는 증가하였다. 5. 두유를 젖산발효시키면 raffinose나 stachyose의 함량은 감소되었다. 6. 관능검사(官能儉査)결과 발아두유에 10%의 환원세지유(還元稅脂乳)를 첨가하여 조제한 발아대두요구르트가 풍미면에서 가장 양호하였다.

• Asian Pacific Journal of Cancer Prevention
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• 제13권3호
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• pp.995-998
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• 2012

Aim: Isoflavones in soy foods are part of a larger class of flayonoid compounds that have have been demonstrated to be potent dietary anti-cancer agents, and the effect of soy intake on the survival of ovarian cancer is conflicting. Therefore, we aimed to explore the whether soy intake is related to the risk of death of breast cancer. Methods: A prospective study was conducted. A total of 256 patients included in this study had breast cancer and were recruited between January 2004 and January 2006. All of them were followed up from since January 2011. A univariate Cox's regression analysis was used to assess the association between soy intake and survival. Results: The education level, menopausal status, ER/PR status and TNM stage were significant difference in the survival of breast cancer. The highest soy isoflavone was associated with a decreased death risk of breast cancer (OR=0.25, 95% CI=0.09-0.54). Moreover, the higher consumption of soy protein also presented a trend decreased breast cancer risk, and the highest consumption significantly reduced the cancer risk compared with the lowest consumption (OR=0.38, 95% CI=0.17-0.86). Conclusion: The present study suggests soy intake is associated with a significant reduced death risk of breast cancer in Chinese population. Further large sample studies are warranted to confirm the inverse association of soy consumption and breast cancer survival by menopausal status.

• 한국수산과학회지
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• 제28권3호
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• pp.325-330
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• 1995

해조류 중 생산량이 많고 건강식품 소재로 가능성이 높은 미역과 다시마를 이용하여 두유와 분리대두 단백질이 첨가된 혼합묵의 제조조건을 규명하였다 두유혼합 미역묵의 제조는 두유의 비율을 증가시킴에 따라 겔강도는 감소되었고, 농축한 두유를 혼합할수록 겔강도는 증가하였다. 또한 조체용해액에 대한 두유의 비율을 7 : 1로 혼합하여 $65^{\circ}C$에서 겔화하는 것이 적절하였다. 조체용해액에 분리대두단백질을 $5\%$(w/w)를 혼합하여 $65^{\circ}C$에서 겔화할때 조체묵이나 두유혼합묵에 비해 높은 겔강도$(900g/cm^2)$을 가지는 분리대두단백질 혼합묵제조가 가능하였다

• Journal of Nutrition and Health
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• 제38권4호
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• pp.267-278
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• 2005

Postmenopausal women or ovariectomized rats are associated with increased cholesterol levels, which are risk factors of metabolic syndrome and cardiovascular diseases. Increased prevalence of metabolic syndrome after menopause might be associated with estradiol deficiency. Harmful effect of estradiol hampers the casual usage of hormone to prevent the metabolic syndrome. Soy protein has been reported to show several beneficial effects on health, however it is unclear which components of soy protein is responsible for anti-obesity and hypocholesterolemic effects. Soy isoflavones, gem-stein and daizein, are suggested to have anti-obesity and hypocholesterolemic effects but with inconsistency. The present study investigated the effect of supplementation of genistein (experiment I) and soy protein containing isoflavones (experiment II) to high fat diet on body weight gain, food intake, liver and fat tissue weight and the lipid levels in ovariectomized rats. Plasma and hepatic lipid contents and the mRNA levels of genes encoding lipid metabolism related proteins, such as CPT1 and HMGR were measured. Ovariectomy increased body weight, fat tissue weight and plasma and hepatic lipid levels which increase the risk of metabolic syndrome. Soy protein could improve plasma and hepatic lipids levels. Soy protein also increased hepatic CPT1 and HMGR mRNA levels. Plasma and hepatic lipids levels could not be decreased by dietary genistein alone. In contrast, lipids levels could be decreased by isoflavone-fortified soy protein, suggesting that the ingestion of soy protein enriched with isoflavone gives more benefit for protecting postmenopausal women from metabolic syndrome.

• 한국식품과학회지
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• 제21권3호
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• pp.379-386
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• 1989

본 연구에서는 농축대두단백으로 두유를 만들고 미생물 pretense와 papain을 단독 또는 혼합 사용하여 대두단백질을 가수분해한 후, 단백질이 일부 가수분해 된 두유에서 L. acidophilus의 생육과 산생성을 관찰하고 제조된 젖산균음료의 관능성을 조사하였다. Pretense 처리로 젖산균의 산생성이 촉진되었는데 미생물 pretense가 papain보다 효과적이었으며 2종의 효소를 혼합 사용했을 때는 상승효과가 보였다. 그러나 pretense 처리로 pH와 생균수는 큰 변화가 없었다. 미생물 pretense의 경우는 가수분해시간 15분까지, papain의 경우는 가수분해시간 45분까지 산생성 촉진효과가 현저했으나 그 후에는 3시간이 경과하여도 큰 변화가 없었다. 미생물 pretense 0.2% 또는 papain 0.2% 처리로 대두젖산균음료의 전체적인 기호도와 맛이 다소 개선되었다. Protease 처리 15분에 비단백태질소의 함량이 현저하게 증가하였고 후 3시간까지 서서히 증가하였다.

• 한국식품조리과학회지
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• 제32권2호
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• pp.188-196
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• 2016

Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy sauce (commercial fermented soy sauce) and different ratio of black garlic extract (65 Brix, 0.3-5.0%). Results: The salt content of the black garlic extract (0.3-5.0%) added soy sauce were 12.35-12.77%. The pH was lowered to 4.99, and acidity was increased to 2.12%, depending on the increase in black garlic extract added ratio. The crude protein and total nitrogen contents were 6.23-6.62% and 1.10-1.16%, respectively, and content of amino form nitrogen was 0.52-0.53%, without significant differences between experimental groups. Contents of reducing sugar and free sugars (fructose and glucose) tended to be higher with higher mixing ratios of black garlic extract. Total phenolic compounds and flavonoids contents were significantly increased in the 3% and 5% black garlic extract addition group. At concentrations of 62.5, 125, 250, 500, 1,000 and $2,000{\mu}g/mL$, the DPPH and ABTS radical scavenging activity of the polysaccharides isolated from control soy sauce and 5% black garlic extract added soy sauce showed higher correlation with their concentration. Conclusion: These results, confirmed that the soy sauce produced by adding more than 3% of black garlic extract has high antioxidant activity.

• 동아시아식생활학회지
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• 제21권2호
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• pp.235-242
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• 2011

This study focused on the evaluation of the quality and sensory characteristics of salad dressing prepared from soy powder (Gochujang), in order to increase the level of usability for the Gochujang which is the representative seasoning and spice of Korea. The moisture content and pH of the salad dressing increased in proportion to the increasing amount of soy powder (Gochujang) (p<0.001). Regarding the sugar and salt contents, 20% of the soy powder (Gochujang) shows $26.17^{\circ}Brix$, While the largest value for salt content was 4.8%, with a significant difference existing among varivous samples (p<0.001) As the added amount of soy powder (Gochujang) increased, the sugar content of the salad dressing increased with a statistically significant change (p<0.001). Regarding chromaticity, when soy powder (Gochujang) was added the levels of lightness and yellowness showed a decreasing tendency, and the level of redness showed an increasing tendency, with a significant difference existing among various samples(p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the color intensity, Gochujang flavor, and hot taste increased (p<0.001). The results of a sensory showed that, as the amount of added soy powder (Gochujang) increased, the Salad dressing of the glossy, sour flavor, sour taste, and oily level decreased tendency (p<0.001). The results of an acceptance test showed that a 15% content of the soy powder (Gochujang)showed the greatest acceptance values in categories such as appearance, taste, texture, and overall acceptability. Therefore, when making a salad dressing with Gochujang, it is appropriate to add a 15% content of Gochujang to improve the quality and sensory characteristics of the salad dressing.