Manufacture of Yogurt from Soy Protein Concentrate

농축대두단백(濃縮大豆蛋白)을 이용한 요구르트의 제조

  • Yoo, Ji-Chang (Department of Foods and Nutrition, Duksung Women's College) ;
  • Lim, Sook-Ja (Department of Foods and Nutrition, Duksung Women's College) ;
  • Ko, Young-Tae (Department of Foods and Nutrition, Duksung Women's College)
  • 유지창 (덕성여자대학 식품영양학과) ;
  • 임숙자 (덕성여자대학 식품영양학과) ;
  • 고영태 (덕성여자대학 식품영양학과)
  • Published : 1984.06.30


The effects of various nutrients added to soy protein concentrate (SPC)-yogurt on the growth of Lactobacillus acidophilus and the flavor of SPC-yogurt were investigated. Soy milk was prepared from SPC (4.2% as protein) and various nutrients. One hundred ml of the prepared soy milk was given proper heat treatment, inoculated with 2.5ml of 24 hr-old culture, and incubated for 24 hr at $37^{\circ}C$. The growth of L. acidophilus was estimated from viable cell counts, titratable acidity and pH. The growth curve obtained from the experiment suggested that the log phase ended after 6 hr and the stationary phase ended after 30 hr. Glucose and fructose greatly enhanced the acid production by L. acidophilus. The optimum concentration of these two sugars in the media was approximately 3% each. Yeast extract greatly stimulated the acid production by L. acidophilus, and the optimum concentration of this additive was approximately 0.5%. Higher concentration of SPC resulted in slightly higher acidity in soy yogurt.