• Preventive Nutrition and Food Science
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• v.17 no.1
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• pp.36-45
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• 2012

To produce novel cheese-like fermented soybean, the solid-state fermentation of roasted soybean flour (RSF) was performed using 1.0% inoculum Bacillus subtilis HA and Lactobacillus plantarum, with the initial 60% substrate moisture for 10 hr at $42^{\circ}$, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 mg% tyrosine content and $1.7{\times}10^{10}$ CFU/g of viable cell counts. After the second lactic acid fermentation with 10~30% skim milk powder, the fermented RSF resulted in an increase in acidity with 1.64~1.99%, tyrosine content with 246~308 mg% and protease activity in the range of 5.2~17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated $1.6{\times}10^8$ CFU/g of B. subtilis and $7.3{\times}10^{10}$ CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 $g{\cdot}{\o}mm^{-1}$ greatly decreased to 1,533 $g{\cdot}{\o}mm^{-1}$ in the second fermented RSF, although firmness was slightly increased by adding a higher content of skim milk. The consistency of the second fermented RSF also decreased greatly from 55,640 to 3,264~ 3,998 in the presence of 10~30% skim milk. The effective hydrolysis of soy protein and skim milk protein in the fermented RSF was confirmed. Thus, the second fermented RSF with a sour taste and flavor showed similar textural properties to commercial soft cheese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.75-81
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• 2003

Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1064-1070
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• 2005

Tocopherol and tocotrienol contents of commonly consumed foods in Korea were determined by saponification or direct solvent extraction followed by normal phase liquid chromatography. All samples were locally obtained in the year of 2002 and 2003. The study included 13 meats, 15 fishes and shellfishes, 4 seaweeds, 7 mushrooms, 19 milk and milk products, 6 legumes, 12 nuts, 17 processed foods and 17 Korean traditional foods. All of the vitamin E isomers were quantitated and the results were expressed as $\alpha-tocopherol$ equivalent $(\alpha-TE)$. The relatively higher amount of vitamin E was found in beef boiled in soy, dried squid, toasted seaweed, milk powder, soritae, sunflower seeds, ramyon (instant noodle), and kochujang from meats, fishes, seaweeds, milk products, legumes, processed foods, and traditional foods, respectively. This study provided reliable vitamin E data in commonly consumed foods in Korea for the nutritional information and food composition database.

• Journal of Dairy Science and Biotechnology
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• v.41 no.1
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• pp.26-33
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• 2023

Eugenol, which can be extracted from clove oil, is a phenolic aromatic compound and has been found to have antibacterial, antiviral, antifungal, anticancer, anti-inflammatory, and antioxidant functions. Consequently, clove oil has long been used in several fields (food, medicine, skincare). Hence, in this study, the sensory profile of clove oil contained in milk analogs (almond, oat, and soy milks) was evaluated at different amounts (added at 0.25%-0.5% increments from 0% to 1.5%). Because of the strong scent of clove oil, the value of the evaluation for sensory profile determined in this study tended to be low. However, compared with the control group, good values in the evaluation for the sensory profile were found in all samples containing 0.25% of clove oil. We evaluated clove oil contained in milk analogs to help increase their sales through products with improved functionality.

• The Plant Pathology Journal
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• v.23 no.3
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• pp.161-165
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• 2007

Cultivation of a biocontrol agent on a certain medium often results in reduced biocontrol efficacy and alters physiological state. In our previous study, Burkholderia gladioli strain B543 with long-term subculture on tryptic soy agar resulted in significantly reduced biocontrol ability against cucumber damping-off caused by P. ultimum. Therefore, we investigated the influence of laboratory culturing media on biocontrol activity and physiological state of Burkholderia gladioli strain B543 by using long-term repeated culture on a certain medium. When isolate B543 were successionally cultured on King's B agar (KBA), tryptic soy agar, nutrient agar (NA), or soil extract agar more than 20 times, the isolate cultured on KBA or NA showed a significantly enhanced biocontrol efficacy and higher population density in the rhizosphere of cucumber compared to that of the others. However, the isolates cultured on KBA more than 20 times showed the lowest production of protease, siderophore, or antifungal substance(s), measured by skim milk agar, Chrome-Azurol-S agar, and potato dextrose agar amended with 10% of the culture filtrate, respectively. Our results suggest that adaptation to proper culturing medium can alter biocontrol ability and physiological state, and we must consider laboratory media in optimizing the use of biocontrol agents.

• Nutrition Research and Practice
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• v.1 no.3
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• pp.206-211
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• 2007

This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was shown as 23.1 mg. The isoflavone intake level at 50 percentile was 16.9 mg ($0{\sim}90\;mg$), and 10% of adults took almost 50 mg of isoflavone a day and 10% took about 5 mg a day. The major food sources for isoflavone in Koreans were in the order of soybean, soybean paste, soy milk, soybean curd (tofu), and bean sprouts; the intake was different depending on age, educational background, occupation, economic standard, and family type. The result showed higher isoflavone intake levels in the group over 30 years old and the highest isoflavone intake in subjects working in farming/fishery, followed by housemakers. According to the differences by families the families with elderly members showed 50% higher isoflavone intake than young families with friends or siblings. Depending on related ecological variables, therefore, various nutrition education programs should be developed for a variety of intakes of soybean foods, along with easy and simple cooking methods as parts of continuous research.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.1-7
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• 1970

1) A process was described for the preparation of drum-dried weaning food containing about 20% protein and based on a blend of sweet potato, full-fat soy flour, minerals, vitamins and methionine. 2) The protein efficiency ratio of this product was 2.63 as compared to 3.30 for the blend containing corn starch in place of sweet potato. This is attributed to the partial destruction of available lysine in the presence of sweet potato during the drum-drying process. 3) Overall nutritive value of the weaning food was comparable to milk food and control food based on corn starch and soy flour in terms of feed efficiency, body composition and protein retention.

• Journal of Korean Home Economics Education Association
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• v.35 no.1
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• pp.53-72
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• 2023

This study aimed to develop educational material on the proper use of plant-based milk alternatives in the form of a card news, based on a focus group interview(FGI) with adult consumers. The FGI participants were individuals who had directly purchased cow's milk, soy milk, or other plant-based milk alternatives within the past three months and consumed them at least once a month. The study consisted of 17 adults between the ages of 19 and 63 years who met these criteria(9 males and 8 females). It was identified what participants were curious about, interested in, and needed information regarding the proper use of plant-based milk alternatives through FGI. A 10-page card news was developed that was highly usable, taking into account the FGI results and the latest literature. In conclusion, this study developed a card news aimed at promoting the proper use of plant-based milk alternatives, which can be easily disseminated online in line with the trends in food consumption and digitization. The results of this study suggest that the continuous development and distribution of educational materials that reflect food consumption trends and maximize their usability should be provided for dietary life education, such as school subjects or out-of-school programs.

• Clinical and Experimental Pediatrics
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• v.52 no.1
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• pp.28-35
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• 2009

Purpose : We compared body growth, blood cell counts, and chemistry among infants receiving soy-based formula (SF), breast milk (BM), and casein-based formula (CF). Methods : Full-term neonates delivered at our hospital from June 2001 to August 2003 were recruited and divided into 3 feeding groups (BM=20, SF=19, CF=12 ) according to the parents wishes. Breast feeding or artificial formulae were given during the initial 3 months of age; thereafter, weaning foods were added freely. Height, weight, head circumference, skin-fold thickness, and mid-arm circumference were measured at birth and 1, 2, 4, 5, 12, and 36 months of age. Cell counts and blood chemistry were analyzed at 5, 12, and 36 months of age. Result : At 5 months of age, body weight was the lowest in the SF group; the height was similar among all groups. Thereafter, there were no differences in height or weight among the groups until 36 months of age. Hemoglobin was the lowest in the BM group at 5 and 12 months of age (P< 0.05 ). At 5 months of age, serum cholesterol, BUN, phosphates, and K+ were significantly lower in the SF group; thereafter, all chemical parameters were similar until 36 months of age. Conclusion : Infants fed with SF showed normal growth during the first 3 years of life as compared to infants fed with BM and CF. Low values of serum phosphates and K+ at 5 months of age in the SF group, despite the high mineral content, suggest that further investigation is needed for effective mineral absorption.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.163-168
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• 1984

Soy yogurt beverage (SYB) was prepared from defatted soybean flour and flavor, effect of stabilizers on sedimentation and change of acidity and cell concentration during storage of SYB were investigated. The flavor of SYB rated significantly different and slightly inferior to milk yogurt although flavors added to SYB improved the acceptability. The curd in SYB precipitated greatly during the first 24 hours of storage. The sedimentation of curd was reduced by the addition of CMC of 0.4% or PGA of 0.1%. SYB can be kept at $5^{\circ}C$ for 48 days without significant change in viable cell count of lactic acid bacteria. pH, titratable acidity and viable cell count of SYB was significantly changed for 48 days at $25^{\circ}C$. Some of SYB samples were contaminated by yeast and mold.