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KMID : 0665220190320060643
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Korean Journal of Food and Nutrition
2019 Volume.32 No. 6 p.643 ~ p.650
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Rapid Soybean-Milk Preparation with Dehulled Soybean and Its Quality Properties
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Kim Jin-Sol
Han In-Bom
Jung Ui-Hwan
Cha Seung-Hyeon
Hyun Tae-Kyung
Kim Soon-Hwan
Ha Jin-Seok
Jang Keum-Il
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Abstract
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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.
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KEYWORD
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dehulled soybean, soybean milk, rapid preparation, quality, isoflavone
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