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KMID : 1007519920010010040
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Food Science and Biotechnology
1992 Volume.1 No. 1 p.40 ~ p.45
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Debittering Effect of Lactic Acid Fermentaion on the Partial Hydrolysate of Soymilk
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Lee, Cherl-Ho
Lee, Sook-Jong/Souane Moussa/Koh, Kyung-Hee
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Abstract
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The debittering effects of lactic acid bacteria and malt on an enzymatic partial hydrolysate of soymilk were investigated. Enzymic hydrolysis with a neutral protease (Neutrase) could increase the protein solubility of soymilk in acidic pH (4.0) up to 65％, but the level of hydrolysis (DH 5-13) resulted in the production of bitter taste. The bitterness level could be reduced by lowering the E/S ratio and malt digestion. Among the 9 strains of lactic acid bacteria examined, Leuconostoc mesenteroides (sikhae), Lactobacillus plantarum and Lactococcus lactis diacetylactis DRC 3 showed debittering effect. The sensory bitterness of soymilk hydrolysate was slightly reduced by the treatment with malt extract, but it was not enough to reduce the bitterness below the recognition threshold level. Lactic acid fermentation with Leuconostoc mesenteroides (sikhae) could reduce the bitterness below the recognition threshold level.
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