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KMID : 0380619910230040485
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 4 p.485 ~ p.489
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Effect of Blanching and Germination of Soybeans on the Quality of Soymilk
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김성수/Kim, Sung Soo
김병묵/하상도/박철수/Kim, Byung Mook/Ha, Sang Do/Park, Choul Soo
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Abstract
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In order to study the effects of blanching and germination of soybean on the quality of soymilk, the soybeans were differently treated as follow; (1) blanched for 5 min at 100℃, (2) germinated for 2 days at 25 ℃, (3) germinated for 2 days and then blanched for 5 min at 100 ℃. The qualities of various soymilks prepared from the treated soyheans were compared with those of soymilk from the untreated soybeans. Blanching of soybeans decreased yields, solid materials, viscosity, total protein, soluble nitrogen, and total sugar of soymilk but no effect on its free sugar contents, specific gravity, and pH. The blanching, however, improved the sensory properties and decreased the n-hexanal contents of soymilk to about 1/2.4. Germination of soybeans improved the yields, physical, chemical, and sensory properties and decreased the n-hexanal contents of soymilk to about 1/5. The germination plus blanching of soybeans showed kind of combined effects of germination´s and of blanching´s, resulting in the decrease of n-hexanal to about 1/10 and improvement in sensory properties of soymilk.
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