The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
권호 표지
DOI QR코드

DOI QR Code

Mineral Contents in Soybeans with Different Cooking Methods

조리방법에 따른 콩의 무기질 함량

  • Kim, So Young (Food Analysis Center, Korea Food Research Institute) ;
  • Hwang, Jinbong (Food Analysis Center, Korea Food Research Institute) ;
  • Park, Ji Su (Food Analysis Center, Korea Food Research Institute) ;
  • Choi, Youngmin (Functional Food and Nutrition Division, Rural Development Administration) ;
  • Nam, Jin-sik (Dept. Food and Nutrition, Suwon Women's College) ;
  • Lee, Jong-Hun (Food Analysis Research Center, Suwon Women's College) ;
  • Seo, Dongwon (Food Analysis Center, Korea Food Research Institute)
  • 김소영 (한국식품연구원 식품분석센터) ;
  • 황진봉 (한국식품연구원 식품분석센터) ;
  • 박지수 (한국식품연구원 식품분석센터) ;
  • 최용민 (농촌진흥청 국립농업과학원 기능성식품과) ;
  • 남진식 (수원여자대학교 식품영양과) ;
  • 이종헌 (수원여자대학교 식품분석연구센터) ;
  • 서동원 (한국식품연구원 식품분석센터)
  • Received : 2017.09.12
  • Accepted : 2017.11.23
  • Published : 2017.11.30
⟨ Previous Next ⟩

Abstract

The purpose of this study was to compare the of ash and minerals contents in different types of soybeans (Baektae, Seoritae, Heuk Tae and Seomoktae) with different cooking methods. Raw, boiled and pan-fried soybean samples were prepared by the Rural Development Administration. Samples were digested by using a microwave and analyzed using ICP-OES and ICP-MS for determining the ash and minerals contents. Ash content in four raw soybeans ranged from 5.07 to 5.59 g/100g. There was no significant difference in the ash contents in raw and pan-fried soybeans (p>0.05). However, the ash content of boiled soybeans was 9 to 14% lower than that of raw soybeans (p<0.05). The minerals contents of Baektae and Seomoktae were high and the major minerals of various soybeans were K, P, Mg, and Ca, which accounted for ash 60.80-65.61%, 20.73-24.26%, 6.90-8.46% and 5.79-8.60%, respectively. The mineral contents of soybeans were significantly different depending on the type of cultivar (p<0.05), but the tendency was not constant. Because the process of soaking and boiling of soybeans made the soluble minerals elute, the ash and mineral contents were reduced. And process of pan-frying of soybeans make Because process of soaking and boiling of soybeans make soluble minerals elute (Ed- this section is very confused and seems to have 2 sentences combined: please check your intended meaning), the ash and mineral contents were reduced. As the soybeans are cooked by pan-frying, the water in the soybeans is evaporated and the mineral content is concentrated or kept constant. These results can serve as the basic data of mineral content during processing and cooking of soybeans.

Keywords

Acknowledgement

Supported by : Rural Development Administration of Korea

References

  1. Agresearch Magazine(2006) Breeding better beans increasing disease resistance in common beans. Available from https://agresearchmag.ars.usda.gov/2006/jun/beans [cited 2017 July 25]
  2. Bae EA, Moon GS(1997) A study on the antioxidative activities of Korean soybeans. J Korean Soc Food Sci Nutr 26(2), 203-208
  3. Cho JH(2012), Preparation and characteristics of soybean meats prepared by different soybean cultivars. Master's Thesis, Kyongpook National University, pp1-33
  4. Choi MK, Kang MH, Kim MH(2009) The analysis of copper, selenium, and molybdenum contents in frequently consumed foods and an estimation of their daily intake in Korean adults. Biol Trace Elem Res 128(2), 104-117 https://doi.org/10.1007/s12011-008-8260-2
  5. Egounlety M, Aworh OC(2003) Effect of soaking, dehulling, cooking and fermentation with Rhizopus oligosporus on the oligosaccharides, trypsin inhibitor, phytic acid and tannins of soybean (Glycine max Merr.), cowpea (Vigna unguiculata L. Walp) and groundbean (Macrotyloma geocarpa Harms). J Food Eng 56(2-3), 249-254 https://doi.org/10.1016/S0260-8774(02)00262-5
  6. Fecher PA, Goldmann I, Nagengast A(1998) Determination of iodine in food samples by inductively coupled plasma mass spectrometry after alkaline extraction. J Anal At Spectrom 13(9), 977-982 https://doi.org/10.1039/a801671b
  7. Kim KC, Hwang IG, Yoon GM, Song HL, Kim HS, Jang KI, Jeog HS(2009) Minerals, oxalate and phytate contents of recommended soybean cultivates in Korea. J Korean Soc Food Sci Nutr 38(7), 870-878 https://doi.org/10.3746/jkfn.2009.38.7.870
  8. Kim MJ, Kim KS(2005) Functional and chemical composition of Hwanggumkong, Yakong and Huktae. Korean J Food Cook Sci 21(6), 844-850
  9. Kim SH(2010) A study on the use of health functional foods and its related influencing factors of university students in Korea. Korean J Food Cult 25(2), 150-159
  10. Kim SY, Seo DW, Park JS, Kim SN, Choi YM, Nam JS(2017) Food composition of raw, boiled, and roasted sweet potatoes. Korea J Community Living Sci 28(1), 59-68 https://doi.org/10.7856/kjcls.2017.28.1.59
  11. Krishna GG(1990) Effect of potassium intake on blood pressure J Am Soc Nephrol 1(1), 43-52
  12. Kwon SH(1972) Origin and importance of protein and oil of Korean soybean. Korean J Food Sci Technol 4(2), 158-161
  13. Lee MH, Park YH, Oh HS, Kwak TS(2002) Isofalvone content in soybean and its processed products. Korean J Food Sci Technol 34(3), 365-369
  14. Lee S, Lee YB, Kim HS(2013) Analysis of the general and functional components of various soybeans. J Korean Soc Food Sci Nutr 42(8), 1255-1262 https://doi.org/10.3746/jkfn.2013.42.8.1255
  15. Lim SS, Lim SY, Yean YH, Min JS, Kim BH, Ka MK, Cho DU(2011) Change and analysis of vocal cords vibration and voice energy by intaking Black bean tea. Korean Inst Communication Sci 2011(6), 980-981
  16. Lim SY(2010) Comparison of effect of various types of soybeans on mutagenicity and growth of human cancer cell lines. J Life Sci 20(10), 1532-1537 https://doi.org/10.5352/JLS.2010.20.10.1532
  17. Ministry of Food and Drug Safety(2016) Korean food standards codex. Korean Food Industry Association, Seoul, Korea, 55-63
  18. Moon HK, Lee SW, Moon JN, Kim DH, Yoon WJ, Kim GY(2011) Quality characteristics of various beans in distribution. J East Asian Soc Diet Life 21(2), 215-221
  19. Park EJ, Shin JI, Park OJ, Kank MH(2005) Soy isoflavone supplementation alleviates oxisative stress and improves systolic blood pressure in male spontaneously hypertensive rats. J Nutr Sci Vitaminol 51(4), 254-259 https://doi.org/10.3177/jnsv.51.254
  20. Park MY, Lee GS, Park SJ(2010) Power food-super food. Seoul: blue happiness publishing Co.
  21. Rural Development Administration(2011) Standard Food Composition Table. 8th revision, 94-97
  22. Sa JH, Shin IC, Jeong KJ, Shim TH, Oh HS, Kim YJ, Cheung EH, Kim GG, Choi DS(2003) Antioxidative activity and chemical characteristics from different organs of small black soybean (Yak-Kong) grown in the area of Jungsun. Korean J Food Sci Technol 35(2), 309-315
  23. Shin Y, Kim SD, Kim BS, Yun ES, Chang MS, Jung, SO, Lee YC, Kim JH, Chae YZ(2011) The content of minerals and vitamins in commercial beverages and liquid teas. J Food Hyg Saf 26(4), 322-329
  24. Son DY, Kim YJ(2010) Allergenicity of soybeans depending on their variety. Korean J Food Sci Technol 42(5), 627-631
  25. Source United States Department of Agriculture(2017) Global soybean production. Available from http://www. globalsoybeanproduction.com [cited 2017 July 25]
  26. Statistics Korea(2016) The statistics of bean production in Korea. Available from https://sgis.kostat.go.kr [cited 2017 July 26]
  27. Toda T, Sakamoto A, Takayanagi T, Yokotsuka K(2000) Changes in isoflavone compositions of soybean foods during cooking process. Food Sci Technol Res 6(4), 314-319 https://doi.org/10.3136/fstr.6.314
  28. $Wikipedia^{(R)}$(2017) About soybean. Available from https://en.wikipedia.org/wiki/Soybean [cited 2017 July 25]
  29. Youn HS(2005) New nutritional concepts of vitamins and minerals. Korean J Ped 48(12), 1295-1309