• The Korean Journal of Food And Nutrition
• /
• v.15 no.4
• /
• pp.314-320
• /
• 2002

When the soybean milk residue flour were added to the respective wheat flour at level of 5%, 10% and 15% the possibility of bread making were studied. Vital gluten was added to the soybean milk residue portion of a 10% composite flour at levels of 3%, 6% and 9% to improve bread quality. And test was baking properties of soybean milk residue composite flour and sensory evaluation of composite breads. Major components of soybean milk residue flour were crude protein, 22.0%; crude lipid, 13.2%; carbohydrate, 54.3%; and dietary fiber, 27.2%. When 5%, 10% and 15% soybean milk residue flour was blended with wheat flour, water absorption, development time and bread weight were increased, and volume of dough and loaf was decreased. But improved bread-making properties by adding gluten. Color of crumb got darker as the percentage of soybean milk residue flour increased, got brighter when gluten was added. Texture of bread increased in chewiness and hardness as the percentage soybean milk residue flour increased but not different in cohesiveness. The use of vital gluten showed influence to springiness, chewiness and hardness. The sensory evaluation showed that 5% soybean milk residue-wheat bread was similar to bread made from wheat flour in overall acceptability. And the bread made by miting gluten were better than 10% soybean milk residue-wheat bread in overall acceptability.

• Korean Journal of Food Science and Technology
• /
• v.28 no.4
• /
• pp.638-643
• /
• 1996

The efficiency of dewatering of soybean milk residue was improved by hydraulic pressing after pH adjustment to 4.5 with organic acids such as acetic and lactic acids. Water content of raw soybean milk residue was reduced from 80% to 72% by pressing after pH adjustment, while only to 78% by the conventional hydraulic press. The water content of the residue after pH adjustment was further reduced to 63% by hydraulic pressing with ohmic heating. The pH adjustment facilitated separation of cake from the filter cloth and reduced the solid content of the expressed liquid from 10 to 3%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.4
• /
• pp.583-588
• /
• 2002

Two microorganisms isolated from soybean curd residue (biji) were identified as Enterococcus faecium (51% homology) and Lactobacillus rhamnosus (99.5% homology) by using gram positive identification (GPI) card and API 50 CHL kit, respectively. Ent. faecium grew well in micronized full-fat soyflour (MFS) milk, indicating pH 4.9, 0.38% acidity and 1.8$\times$10$^{9}$ CFU/$m\ell$ of viable cell counts after fermentation for 20 hr. L. rhamnosus LL showed pH 6.5 and 4.6$\times$10$^{8}$ CFU/$m\ell$ viable cell counts, but enhanced acid production in MFS milk mixture fortified with skim milk or by the addition of 1% of glucose and lactose. On the other hand, Ent. faecium LL did not show increased acid production in MFS/skim milk and MFS milk fortified with sugar. The MFS/skim milk fermented by L. rhmnosus LS and Ent. faecium LL showed 600 mg% and 350 mg% lactic acid, respectively.

• Korean Journal of Food Science and Technology
• /
• v.26 no.5
• /
• pp.603-608
• /
• 1994

This study was undertaken to find out the effect of phytate on the protein digestibility of various soybean foods, including soy milk, bean curd, curd residue, cheongkukjang, soy sauce, and soy paste. The phytate content of soybean was 2.4%, which decreased to 0.2%, 0.7%, and 0.4% in soy milk, bean curd, and curd residue, respectively, and to 0.2% and 1.0% in soy sauce and soy paste, respectively. The phytate/protein ratio was not correlated with protein digestibility by pepsin whereas the ratio was highly correlated with pancreatin digestibility (p<0.01, r= -0.73). According to SDS-PAGE for the soluble protein fractions, soaked bean showed an alteration in soluble components and bean curd residue exihibited newer low molecular weight bands. Fermented soy products showed no protein band, likely due to degradation.

• Korean Journal of Food Science and Technology
• /
• v.28 no.2
• /
• pp.324-329
• /
• 1996

In order to develop a novel dewatering process for soybean milk residue, hydraulic press with ohmic heating was built and its expression conditions were examined. The electric conductivity of raw soybean milk residue was 0.128 S/m and increased linearly with increasing temperature. Water content of the residue could be reduced to 74% with the conventional hydraulic press, but to less than 70% by applying ohmic heating to the hydraulic press. The most effective dewatering was achieved by applying alternative current with 5 kHz frequency at 60 V during expression. The solid content of the expressed liauid was markedly reduced from 10% to 3.3% by ohmic heating during expression. Temperature of the cake rose to above $95^{\circ}C$ during the dewatering due to ohmic heating.

• The Korean Journal of Food And Nutrition
• /
• v.19 no.4
• /
• pp.381-391
• /
• 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.

• Korean journal of food and cookery science
• /
• v.20 no.1
• /
• pp.17-25
• /
• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

• Journal of Nutrition and Health
• /
• v.17 no.1
• /
• pp.10-19
• /
• 1984

The Purpose of this study was to investigate the food preferences of college students of Korea. The survey was conducted on november, 1981 through the questionnaires. The subjects were 1184 male and 1241 female students of 9 universities. The results obtained were summarized as follows : 1) Preferences of staple foods : Cooked rice was preferred most by the subjects. Male liked rice more than female, whereas female liked bread and noodle more than male. Among the different kinds of rice, bread, and noodles, the following food items were favored by the subjects. (plain rice, red bean rice and soybean rice ; salad bread and vegetable bread ; Nangmyun and Bibim Kooksu). The foods not preferred were barley rice, instant noodle and soybean milk noodle. 2) Preference of side - dishes : Among the kinds of side - dishes by different preparation methods, stews were the most favored and the next favored were soups by the subiecls whereas female showed lower preference of soups than male subjects Most disliked kinds of side-dishes were changachi and moochim. For example, side-dishes which showed higher preference in each preparation method were stew (Kimchi stew and Soybean paste stew), soup (Beef soup and Seaweed soup), kimchi (Korean cabbage Kimchi), Bockeum (Sauted beef and Sauted Kimchil, cheon(Beef Cheon, fish Cheon), Kui(broiled saury and broiled yellow tail runner), Chorim(braised cuttle fish and braised fish cake), Namul(sliced radish, cucumber, and spinachi), and Changachi (dried radish). The side-dishes which showed lower preference were Alaskan pollack soup, soybean curd residue stew, cabbage Kimchi, liver Cheon, sauted liver, hairtail Chorim, radish rootNamul, and dried radish root Changachi. 3) Preferences of snacks. Fruits apple, peach, pear) were the most preferred snacks by the subjects. Male preferred ginsang tea whereas famale preferred coffee. Both bate and female subjects showed higher preference of milk and lower preference of sweets. 4) Preference of one-dish meals : No one dish meal were disliked by the subjects. Male liked Bockeum-Bab more than female, and female liked Mandukuk more than male subjects.

• Korean Journal of Food Science and Technology
• /
• v.36 no.5
• /
• pp.723-727
• /
• 2004

Qualitative and quantitative PCR methods were performed to examine detection and quantitation of epsps inserted into genetically modified soybean (GMS) in processed foods, soy milk, tofu, and biji (soybean curd residue). Using PCR amplification to produce two (121 and 330 bp) epsps in GMS, detection limits of GMS in soy milk, tofu, and biji containing 0.01% GMS were measured. For quantitative detection, test samples containing 1, 3, and 5% GMS were measured by real-time PCR method. Results show real-time PCR method is applicable to detect GMS quantitatively in processed foods.

• Journal of Life Science
• /
• v.21 no.3
• /
• pp.358-367
• /
• 2011

Soybean is known to contain various phytochemicals that are related to anti-oxidant, anti-inflammatory and anti-obesity effects in mice and humans. The anti-obesity effect of by-product extracts from soybean on the differentiation of 3T3-L1 pre-adipocytes to adipocytes was investigated by suppressing adipocyte differentiation and lipid accumulation with Oil Red-O assay and quantitative PCR. In inducing differentiation of 3T3-L1 pre-adipocytes in the presence of an adipogenic cocktail, isobutylmethylanthine (IBMX), dexamathasone, and insulin, treatment with filtrated soybean soaked water, soybean milk, and soycurd residue from soybean curd processing significantly decreased mRNA expression of obesity-related gene such as PPAR${\gamma}$, Fabp4, and Scd1, adipsin, apolipoprotein (APOE) and adiponectin (ADIPOQ) without any significant cytotoxicity. We also determined the well-known isoflavones in soybean, such as daidzein and genistein, in the by-product extracts. Taken together, we suggest that soybean by-product extract showed anti-obesity effect by suppressing adipocyte related gene expression, and that by-products collected during soybean curd processing may be a good candidate as an ingredient in health care products.