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Rapid Soybean-Milk Preparation with Dehulled Soybean and Its Quality Properties

한국식품영양학회지 2019년 32권 6호 p.643 ~ 650
김진솔 ( Kim Jin-Sol ) - 충북대학교 식품생명공학과

한인범 ( Han In-Bom ) - 충북대학교 식품생명공학과
정의환 ( Jung Ui-Hwan ) - 충북대학교 식품생명공학과
차승현 ( Cha Seung-Hyeon ) - 충북대학교 식품생명공학과
현태경 ( Hyun Tae-Kyung ) - 충북대학교 특용식물학과
김순환 ( Kim Soon-Hwan ) - 두드림협동조합
하진석 ( Ha Jin-Seok ) - 충북테크노파크
장금일 ( Jang Keum-Il ) - 충북대학교 식품생명공학과

Abstract


The purpose of this study was to investigate the quality of dehulled soybean (DHSB), and the rapid preparation possibility of soybean milk with DHSB (SM-DHSB), and then the quality of SM-DHSB. In DHSB, the moisture content decreased, the crude protein, crude fat, minerals, and carbohydrate contents increased, and the isoflavone (daidzein, genistein and glycitein) content was similar to that of soybean (SB). The water absorption rate of DHSB for soybean milk preparation was higher than that of SB. In the results of SM-DHSB and soybean milk (SM) qualities, the crude protein content, total solid content, and the viscosity of SM-DHSB were higher, the yield and the proximate composition (except crude protein) were similar, and the Biji production rate, and total dietary fiber content of SM-DHSB were lower compared to the SM. In terms of the isoflavone contents of SM-DHSB, daidzein and genistein content were similar, and glycitein content was lower compared with the SM. Consequently, these results suggest the possible use of DHSB for rapid SM-DHSB preparation, because the soaking time was decreased by the high water absorption rate of DHSB in the SM preparation, and the quality of SM-DHSB improved compared to those of the SM.

키워드

dehulled soybean; soybean milk; rapid preparation; quality; isoflavone
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