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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.17 No.1
- 발행연도
- 2012.3
- 수록면
- 36 - 45 (10page)
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초록· 키워드
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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℃, resulting in pH 6.5, 0.82% acidity, 3.5% mucilage, 14.3 unit/g protease activity, 7.6 unit/g fibrinolytic activity, 216 ㎎% tyrosine content and 1.7×10<SUP>10</SUP> 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 ㎎% and protease activity in the range of 5.2～17.5 unit/g and 0.966 water activity. Viable cell counts as probiotics indicated 1.6×10? CFU/g of B. subtilis and 7.3×10<SUP>10</SUP> CFU/g of L. plantarum. The firmness of the first fermented RSF with 2,491 g·ø㎜<SUP>-1</SUP> greatly decreased to 1,533 g·ø㎜<SUP>-1</SUP> 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.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (40)
참고문헌 신청
1. [학위논문] - Park JE. / 2009 / Fermented characteristic and sensory evaluation of soybean cheese prepared using Weissella koreensis isolated from kimchi / 석사 / Yonsei University
2. [학위논문] - Joo SI. / 2009 / Production of whole soybean curd using transglutaminase and evaluation of physical properties / 석사 / Keimyung University
3. [학술지(정기간행물)] - Kenedy AR. / 1995 / The evidence for soybean products as cancer preventive agents / J Nutr 125 : 333 ~ 743
4. [학술지(정기간행물)] - Lee IB / 1992 / Tocopherol and fatty acids in plant seeds from Korea / Korean J Agr Chem Soc 35 : 1 ~ 5
5. [학술지(정기간행물)] - Kim CS / 1971 / Studies on preparation of a cheese-like product from soybean milk / Korean J Food Sci Technol 3 : 57 ~ 63
2. [학위논문] - Joo SI. / 2009 / Production of whole soybean curd using transglutaminase and evaluation of physical properties / 석사 / Keimyung University
3. [학술지(정기간행물)] - Kenedy AR. / 1995 / The evidence for soybean products as cancer preventive agents / J Nutr 125 : 333 ~ 743
4. [학술지(정기간행물)] - Lee IB / 1992 / Tocopherol and fatty acids in plant seeds from Korea / Korean J Agr Chem Soc 35 : 1 ~ 5
5. [학술지(정기간행물)] - Kim CS / 1971 / Studies on preparation of a cheese-like product from soybean milk / Korean J Food Sci Technol 3 : 57 ~ 63
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UCI(KEPA) : I410-ECN-0101-2013-511-001729269