• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5800-5808
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• 2013

The anti-obesity effect of soybean curd residues (biji) fermented by seven Aspergillus spp. was investigated with obese ICR mice fed a high-fat diet. After inducing obesity by feeding high-fat diet for 5 weeks, animals were fed with a high fat diet supplemented with 2% fermented soybean curd residues for 6 weeks. Total cholesterol, triglyceride, Alanine transaminase, high-density lipoprotein cholesterol, hepatic content of glutathione and lipid peroxide were determined. In the case of body weight, AE4 group showed most prominent decrease (31.33%, P<0.05) and increase of hepatic GSH and ALT demonstrated hyperlipidemia inhibition. From the results, it is concluded that soybean curd residues fermented by Aspergillus spp. has anti-obesity effect and it is thought that fermented soybean curd resides can reduce obesity in human significantly.

• Korean Journal of Food Science and Technology
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• v.17 no.6
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• pp.522-525
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• 1985

The dried soymilk residue (SMR) was added into soybean water extract in order to investigate its effect on physical characteristics of soybean curd. As the mixing ratio (d. b.) increased, the volume and water holding capacity of the curd was reduced and penetration value was increased. However, the Sag value was rather increased until 20% of mixing ratio reached and then decreased drastically by 30% addition of SMR. The overall physical and sensory quality showed that substitution of soybean with SMR by 10% was recommendable without significant unfavorable change in quality of soybean curd. The proposed method of absorption of unbound water on filter paper was proved to be simple and reliable for measurement of water holding capacity of soybean curd.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1266-1271
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• 2001

The cytotoxic effects of lipid extracts from soybean products were studied using K562 human leukemia cell, Yac1 mouse leukemia cell and S 180 mouse sarcoma cell. Total lipids from soybean powder, soybean curd residue and doenjang were extracted with chloroform/methanol (2 : 1) and water saturated butanol, consecutively, and fractionated into acetone supernatants (AS fraction) and acetone precipitates (AP fraction) by adding excess acetone. AS fraction of doenjang lipids showed the strongest cytotoxic effects on K562, Yac1 and S180 cancer cells, whereas each lipid fraction of soybean curd residue also showed relatively weak cytotoxic effects on cancer cells but soybean powder did not. AS and AP fractions of doenjang contained more free fatty acids than those of soybean curd residue and soybean. And when lipid fractions were digested with 0.4 N KOH/methanol, doenjang lipid fractions showed to contain some alkali-stable substances which showed positive reaction with ninhydrin solution on silica TLC separation.

• Food Science and Preservation
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• v.10 no.3
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• pp.360-364
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• 2003

This study was conducted to investigate the preparation possibility of Beni-koji by Monascus pilosus using dried soybean curd residue(Biji). The additional effect of water(0-50％), glucose(0-10％, w/w), monosodium glutamate(0-0.l％, w/w) and citrus peel water extracts (0-0.5％, v/w) on the pigment and monacolin K content of the Biji Beni-koji were examined. Optimal added amounts of water was 20％ of dried Biji. The highest pigment content(OD at 500 nm) of Biji Beni-koji was 1.06 in 10％ glucose, 2.26 in 0.01％ monosodium glutamate and 2.61 in 0.4％ citrus peel water extracts. The content of monacolin K in the Biji Beni-koji added with 10％ glucose, 0.01％ monosodium glutamate and 0.4％ citrus peel water extracts showed 96.38 mg％(w/w), 118.25 mg％(w/w) and 104.50 mg％(w/w), respectively.

• Journal of the Korean Wood Science and Technology
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• v.36 no.3
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• pp.30-38
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• 2008

Petroleum-based resin adhesives have extensively been used for the production of wood panels. However, with the increase of manufacturing cost and the environmental issue, such as the emission of volatile organic compounds, of the adhesive resins, it is necessary to be developed new adhesive systems. In this study, the potential of okara, which is a residue wasted from the production of tofu, for the development of bio-based adhesives was investigated. At first, the physical and chemical properties of okara were examined. After okara was hydrolyzed in acidic and/or alkaline solutions, okara-based adhesive resins were formulated with the mixtures of the okara hydrolyzates and phenol formaldehyde (PF) prepolymer. The adhesive resins were used for the fabrication of plywood panels, and then the adhesive strength and formaldehyde emission of the plywood panels were measured to examine the applicability of the resin adhesives for the production of plywood panels. The solids content and pH of the okara used in this study were around 20% and weak acidic state, respectively. In the analysis of its chemical composition, the content of carbohydrate was the highest, and followed by protein. The shear strengths of plywood fabricated with okara-based resin adhesives exceeded a minimum requirement of KS standard for ordinary plywood, but its wood failure did not reach the minimum requirement. In addition, the formaldehyde emissions of all plywood panels were higher than that of E1 specified in the KS standard. Based on these results, okara has the potential to be used as a raw material of environmentally friendly adhesive resin systems for the production of wood panels, but further researches - biological hydrolysis of okara and various formulations of PF prepolymer - are required to improve the adhesive strength and formaldehyde emission of okara-based resin adhesives.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.271-276
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• 2000

A amylase producing bacteria were isolated from tofu residue and identified as Bacillus sp. according to the morphological and biochemical properties, which were named Bacillus sp. GM7330 and Bacillus sp. GM7312. The cultural condition for the production of amylase was showed on 5% tofu residue added 3% glucose and 0.15% yeast extract. And incubated during 72 hrs at 30。C, Bacillus sp. GM7330 and Bacillus sp. GM7312 were producing amylase of 488 units and 341 units.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.4
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• pp.632-636
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• 1996

Soybean and residue contained 59.0% dietary fiber and makkolli residue contained 26.0% dietary fiber. The breads made from flour consisting of 90% wheat flour and 10% fiber materials were compared with that made with 100% wheat flour in terms of baking performance and consumer acceptance. Replacement of 10% wheat flour by soybean curd residue or makkolli residue increased water absorption and loaf weigh, but reduced loaf volume. Sensory panels could not accept favorably the bread made with the soybean curd residue or makkolli residue in flour replacement at 10% level. The protein content was increased from 13.5% to 15.4% in bread containing 10% soybean curd residue and to 16.4% in bread containing makkolli residue. The dietray fiber contents of the bread with soybean curd residue and the bread with makkolli residue were three-fold and two-fold higher than the bread with flour.

• Journal of the Korean Home Economics Association
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• v.42 no.3
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• pp.17-26
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• 2004

This study was conducted to investigate the perception and usage of Bizi through a survey. The subjects of this study consisted of 49.5％ males and 50.5％ females in the Daegu area. The main results are as follows : about 85％ of the participants preferred Bizi owing to good taste but others didn't like it owing to bad taste. The older generation have liked and eaten it rather than the young. Responses to the 13 questions about Bizi were measured on a 5 point Kikert scale. The item 'Bizi is traditional food' was received the highest point but 'Bizi is delicious' earned the lowest. Furthermore, there were certain significant differences according to the age of the consumer. Dishes using Bizi as the main ingredient were listed according to perception as follows: Bizi-Chigae, Bizi-Bindaeduck, Bizi-Jun, and so on. About one half of the subjects knew how to make Bizi and 40.4％ of them inherited the recipes from their mothers. Prospects for Bizi consumption showed differences according to the type of generation. About 50.0％ said the plan should be 'suggested cooking methods' and 'made of good quality domestic soybean' for the purpose of better improvement and extention of consumption.

• Journal of the Mineralogical Society of Korea
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• v.28 no.2
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• pp.109-126
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• 2015

Because fault gouge developed at the center of fault is recognized as one of the most important weak sites, it is evident that clay mineralogy and physical properties greatly affect the rock stability. The purpose of this study is to establish the relationship of mineralogy and physical factors that control rock stability in fault zones. We analyzed a total of 51 samples from 16 main faults which were selected from a Korea fracture map, using XRD, SEM, and physical analyses like unit weight, friction and cohesion properties. Though it is considered that the most common clay minerals comprising fault gouge are kaolinite, illite and smectite, clay mineralogy slightly varies depending on lithology: illite > smectite > kaolinite and chlorite in volcanic rocks, kaolinite and chlorite > illite > smectite in sedimentary rocks, and illite > smectite > kaolinite and chlorite in abundance, respectively. Friction angle decreases with increasing clay content. Cohesion increases with increasing clay content below the 45 % region while it decreases with increasing clay content at the region higher than 45%, with some scatters in the data. It is likely that these results are ascribed to the physical heterogeneity of fault gouges with varying content of different clay minerals.

• Journal of the Korean Wood Science and Technology
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• v.37 no.4
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• pp.388-396
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• 2009

In our study, the potential of okara as an ingredient of new bio-based adhesives was investigated for the production of fancy-veneered flooring boards. Okara was hydrolyzed by 1% sulfuric acid solution (AC) and 1% sodium hydroxide solution (AK). Phenol formaldehyde (PF) prepolymers were prepared as a cross-linker of okara hydrolyzates. Then, okara-based adhesive resins were formulated with 35% AC, 35% AK and 30% PF prepolymer on solid content basis. The adhesive resins were applied on high-density fiberboards (HDF) with the spread rate of $300g/m^2$. After that, oak fancy veneers are covered on the HDF, and then pressed with the pressure of $7kg/m^2$ at $120^{\circ}C$. The experimental variables were three mole ratios of formaldehyde to phenol (1.8, 2.1, 2.4), three assembly time (0, 10, 20 min), and two press time (90 sec, 120 sec), respectively. The fancy-veneered high-density fiberboards were tested by dry tensile strength, glueline failure by wetting and formaldehyde emission. Tensile strength of the boards exceeded the requirement of KS standard. The formaldehyde emissions were approached at the E0 level specified in KS standard. Based on these results, okara can be used as an ingredient of environmentally friendly adhesive resin systems for the production of flooring boards.