• Title, Summary, Keyword: soymilk residue

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Effect of Soybean Milk Residues Powder on the Quality of Dough (두유박 분말 첨가가 식빵 반죽에 미치는 영향)

  • Shin, Doo-Ho;Lee, Yeon-Wha
    • The Korean Journal of Food And Nutrition
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    • v.19 no.4
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    • pp.381-391
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    • 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.

Preparation of plastein product from soymilk residue protein (두유박 단백질을 이용한 plastein의 합성)

  • Lee, Sang-Joon;Park, Woo-Po;Moon, Tae-Wha;Kim, Ze-Uook
    • Applied Biological Chemistry
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    • v.35 no.6
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    • pp.501-506
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    • 1992
  • Pepsin-catalyzed hydrolysis and plastein reaction were carried out to prepare plastein product from soymilk residue protein. Conditions required for optimal hydrolysis of soymilk residue protein and subsequent plastein production were investigated. The optimum substrate concentration, enzyme-substrate ratio, pH, reaction temperature and incubation time for hydrolysis were 3%, 1/50, 1.7, $45^{\circ}C$ and 24 hours, respectively. Plastein formation from peptic hydrolysate of soymilk residue protein was most effective at substrate concentratin of 40%, pH 4 and $45^{\circ}C$. Reaction time of 18 hours and enzyme-substrate ratio of 1/100 were selected for plastein production. Electrophoresis of the products revealed that protein-like substances of high molecular weight were produced from the plastein reaction.

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Use of Soymilk Residue to Noodle (두유박(豆乳粕)의 제면활용(製麵活用))

  • Choi, Jun-Bong;Kim, Ze-Uook
    • Applied Biological Chemistry
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    • v.31 no.1
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    • pp.65-78
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    • 1988
  • This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

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Utilization of Soymilk Residue for Wheat Doenjang (밀가루 고오지에 의한 두유박이용 밀된장 제조)

  • Kim, Ze-Uook;Bang, Chan-Sik;Choi, Jun-Bong;Lim, Chun-Son
    • Applied Biological Chemistry
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    • v.32 no.4
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    • pp.357-361
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    • 1989
  • Wheat Doenjang was manufactured by mixing various ratio of the soymilk residue with wheat Koji. As the result, the content of reducing sugar was increased till 50 days and decreased thereafter during aging of the mash. As the combination ratio of soymilk residue was increased, the content of reducing sugar was decreased and amino nitrogen content was increased prominently till 50 days in all testing samples but thereafter the increasing ratio was slowdowned. At the beginning of the aging the content of the amino nitrogen was higher in the testing sample which had higher combination ratio of soymilk residue but at the end of the aging the result was reversed. The content of the total acids was increased prominently till 40 days but thereafter the increasing ratio was slowdowned, and in each testing samples the difference in total acid content was extremely slight. In the color of each testing samples aged 80 days as the combination ratio of soymilk residue was increased, the lightness was increased, and the redness was decreased but the yellowness was increased. From the result of sensory evaluation test of wheat Doenjang aged 90 days, soy sprout Doenjang soup showed the best taste in control and as the combination ratio of soymilk residue was increased, the taste was dropped slightly but no significant differences was obtained among the testing sample A,B and C but between control and testing sample D there was significant difference. In the original taste of Doenjang, the control was the best and as the combination ratio of soymilk residue increased, the point was dropped but there were no significant differences between control and testing sample A and testing sample B and C.

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Preparation of dietary fiber sources using apple pomace and soymilk residue (두유박과 사과쥬스박을 이용한 식이섬유원의 제조)

  • Hong, Jai-Sik;Kim, Myung-Kon;Yoon, Sook;Ryu, Nam-Soo
    • Applied Biological Chemistry
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    • v.36 no.2
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    • pp.73-79
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    • 1993
  • Apple pomace and soymilk residue which have 36.3% and 20.2% of neutral detergent fiber, respectively, were evaluated as potential dietary fiber supplement. Apple pomace showed strong functional properties as source of dietary fiber when Created with water, and n-hexane continually. The neutral detergent fiber content of treated apple pomace was 60.9% and holding capacities were 11.3g water/g and 2.01g fat/g. Canon exchange capacity was 65.0meq./100g. Soymilk residue showed good functional properties as source of dietary fiber when treated continually with water, n-hexane, acid and alkali. The neutral detergent fiber content of treated soymilk residue was 52.7% and holding capacities were 10.2g water/g and 1.52g fat/g. Canon exchange capacity was 63.7meq./100g. The color of treated dietary fiber sources were slightly shifted to darkness.

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Nutritional Evaluation of Tofu Containing Dried Soymilk Residue(DSR) 2. Evaluation of Carbohydrate Quality (건조비지 첨가 두부의 영양적 품질평가 2. 탄수화물의 품질)

  • Kweon, Mi-Na;Ryu, Hong-Soo;Mun, Sook-Im
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.3
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    • pp.262-265
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    • 1993
  • Dietary fiber content and carbohydrate digestibility of dried soymilk residue (DSR) and tofu containing DSR were evaluated. Insoluble dietary fiber (IDF) content was 37.4 and 49.8% (%, moisture free basis) for common soymilk residue and DSR, respectively. Both soymilk residues contained 12.5% of soluble dietary fiber (SDF, dry basis). Tofu containing DSR, which is partially substituted with DSR corresponding to 10% weight of soybean used, had higher dietary fiber content (30% more for RDF and 45% more for SDF) than tofu manufactured in traditional manner. Carbohydrate digestibility was much lower in all tofu products ranging from 11% to 21%, and there was a negative correlation( r = -0.9243) between carbohydrate digestibility and total dietary fiber content.

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Extraction of proteins from soymilk residue using the enzymes from Bacillus subtilis (납두균 효소를 이용한 두유단백질의 용출)

  • Lee, Snag-Min;Kim, Ze-Uook
    • Applied Biological Chemistry
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    • v.33 no.4
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    • pp.282-286
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    • 1990
  • To extract insoluble proteins of soymilk residue by microorganism the soymilk residue was treated with crude enzyme solution from Bacillus subtilis IAM 1071 natto. Optimum conditions of pH, temperature, and digestion time were determined, and amino acid composition of the extract was obtained at $45^{\circ}C$. Under optimum conditions, the extractability with natto reached to 65% in 15hrs. The contents of essential amino acids of extract were high and specially, S-containing amino acids including methonine and cysteine and Lysine content were high.

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Extraction of proteins from soymilk residue using the enzymes from Aspergillus of oryzae (코지균 효소를 이용한 두유박의 단백질 용출)

  • Lee, Sang-Min;Kim, Ze-Uook
    • Applied Biological Chemistry
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    • v.35 no.1
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    • pp.64-67
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    • 1992
  • To extract insoluble proteins of soymilk residue by microorganism, the soymilk residue was treated with crude enzyme solution from Aspergillus oryzae. Optimum conditions of pH, temperature and digestion time were determined, and amino acid composition of the extract was analyzed. The optimum pH for the extraction was 7.5, and the maximum extraction was obtained at $50^{\circ}C$. Under optimum conditions, the extractability with Koji reached to 70% in 12 hrs. The content of essential amino acids of extract was generally high and the composition of essential amino acid was good.

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Effect of Number of Washings with Solvents on Quality of Dried Soymilk Residue (용매의 세척회수(洗滌回數)가 건조비지의 품질에 미치는 영향)

  • Kim, Woo-Jung;Sohn, Jung-Woo;Chung, Sung-Soo
    • Korean Journal of Food Science and Technology
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    • v.17 no.2
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    • pp.95-100
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    • 1985
  • Effects of number of washings with solvents on drying rates and physicochemical properties of dried soymilk residues(SMR) were investigated. The dried soymilk residue was prepared by washing the residue with acetone or ethanol, followed by drying at $60^{\circ}C$. Increase of number of washings with a residue/solvent ratio of 1/1.5 resulted in an increase in drying rate and in protein content of the residue while the lipid content decreased. The brightness of the dried residue and the properties of water and oil absorption were also improved by washing with acetone which was advantageous to ethanol for all of the properties measured. Washings more than 3 times with acetone or 2 times with ethanol were found to be less effective in terms of quality improvement. The more addition of dried residue into the mixture of SMR-wheat flour resulted in a linear increase of water and oil absorption characteristics.

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Analysis of Optimal Mixture Ratio for Extrudate of the Soymilk Residue and Corn Grits by Mixture Design (혼합물 실험 계획법에 의한 두유박과 옥분 압출성형물의 최적 혼합비 분석)

  • Han, Gyu-Hong;Kim, Byung-Yong
    • Korean Journal of Food Science and Technology
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    • v.35 no.4
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    • pp.617-622
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    • 2003
  • Experimental designs were applied to optimize the mixture ratio for the extrudate made by soymilk residue and corn grits. Nine candidate points were examined for their significance on extrudate using the modified distance design. Bending force, expansion ratio, bulk density, water solubility index (WSI), water absorption index (WAI) and color $(L^*,\;a^*,\;b^*)$ were the significant factors improving the extruded cereal production, and these values were applied to the mathematical models. Results showed that bending force, expansion ratio WSI, WAI and color $(L^*,\;b^*)$ increased with increasing the corn grits, whereas bulk density tended to decrease. The statistical study showed that the fitted models were adequate to describe the contour plot and all responses. Optimum mixture ratio allowing to maximize the two responses (expansion ratio and $b^*$) and minimize the response (WAI) were examined with a numerical optimization methods. The numerical optimization method was obtained as 53.18% : 46.19% (corn grits : soymilk residue).