Comparison of Cultivars of Soybean by Soy Yoghurt Production

대두요구르트 제조에 의한 대두의 품종별 비교

Soy yoghurt was prepared from 19 soybean cultivars with the use of L. acidophilus KCTC 2182. Various characteristics of fermented soymilk and the ratio of product recovery in soy yoghurt were investigated The mean crude protein content of the soy yoghurt was 2.74% with a range of 2.58-2.91% and the mean crude fat content was 1.49% with a range of 1.34-1.85%. Total solids recovered from original soybean in soy yoghurt ranged 52.14-61.54% with a mean value of 56.17%. Crude protein recovery in soy yoghurt ranged 59.22-67.5% with a mean value of 63.32%, Crude fat ranged 65.8-86.02% with a mean value of 72.57%. Titratable acidity of soy yoghurt ranged 0.20-0.41%. Viable cell count of soy yoghurt ranged $3.83{\times}10^8-3.22{\times}10^9/ml$ and the amount of separated whey ranged 1.4-8.2ml per 100ml of soymilk.

19 품종의 대두로부터 제조된 두유에 L. acidophilus KCTC 2182를 접종하여 24시간 발효시킨 후 품종별 특성을 비교 검토하였다. 대두요구르트의 조단백질 함량은 $2.58{\sim}2.91%$로 평균 2.74%이었으며 조지방은 $1.34{\sim}1.85%$로 평균 1.49%이었다. 대두로부터 대두요구르트로 이행된 각 성분의 회수율은 고형분이 $52.14{\sim}61.54%$로 평균 56.17%이었으며 단백질의 수율은 $59.22{\sim}67.50%$로 평균 63.32%, 지방의 수율은 $65.80{\sim}86.02%$로, 평균 72.57% 수준이었다. 대두요구르트의 pH값은 $4.53{\sim}5.03$이었고, 적정산도는 $0.20{\sim}0.41%$이었으며, 생균수는 $3.83{\times}10^8{\sim}3.22{\times}10^9/ml$이었다. 분리된 유청의 양은 두유 100ml당 $1.4{\sim}8.21ml$이었다.