• 한국식품조리과학회지
• /
• 제13권3호
• /
• pp.369-378
• /
• 1997

The consumption frequency, preference, purchasing behavior and satisfaction degree for bean sprout were surveyed from the housewives living in Seoul and Kyungki-do area. Most of the subjects (84.3%) took bean sprout less than 4 times per 21 meals. Major reasons for the rare consumption were the poor safety, habitual, and long cooking time, in deceasing order. Packed bean sprout was purchased more in Kyungki-do but unpacked was preferred in Seoul. While the major reason for purchasing unpacked bean sprout was the cheap price (57.8%), that for the packed was the safety (82.00). The most unsatisfactory factor for packed bean sprout was the high price, however, unlabelled additives were the primary concern for the unpacked. The satisfaction degree for the quality was higher in packed bean sprout compared with the unpacked. The most unsatisfactory factor for the quality of both packed and unpacked bean sprout was the overall acceptability, followed by texture, taste, and color.

• Preventive Nutrition and Food Science
• /
• 제8권2호
• /
• pp.173-178
• /
• 2003

The present study was conducted to determine a high-fiber variety of sprout bean and bean sprout. Sixty-six varieties of Korean sprout beans and thirty varieties of Korean bean sprouts were analyzed for their total dietary fiber (TDF) using a combination of enzymatic and gravimetric methods adopted by AOAC. The average and range of the TDF contents of the 66 varieties of sprout beans were 21.73$\pm$2.43% and 16.60~29.2% (dry basis), respectively. The top five types of sprout beans with high TDF anions the 66 samples were KLG10658 (29.2%), Dawonkong (28.46%), Sohokong (25.66%), Moohankong (25.465%) and Samnamkong (24.94%). The mean TDF content of sprout beans was relatively high in the variety with yellow seed coat color and a smaller seed size (<15 g/100 seeds) than the ones with other colors and of medium or large seed size. The average and range of the TDF content of the 30 varieties of bean sprouts were 24.48$\pm$3.9% and 18.3~33.38%, respectively. Dawonkong sprouts showed the highest TDF content (33.38%). The average TDF content of bean sprouts was 1.16 times higher than that of the corresponding seed beans. The TDF content of bean sprouts did not significantly change during the days of culture. The TDF content in the different parts of the bean sprout were high in the order of roots, hypocotyl and cotyledon.

• Preventive Nutrition and Food Science
• /
• 제6권4호
• /
• pp.224-229
• /
• 2001

We investigated the effects of bean sprouts (Glycine max), dropwort (Oenanthe javanica), and radish (Raphanus sativus var. hortensis for. acanthiformis) extracts on alcohol dehydrogenase (ADH). The extracts from three kinds of vegetables were prepared by extracting with boiling water, distilling water, and ethyl alcohol. Among extracts, boiling water extract showed the highest activating effect on ADH, respectively and distilled water extract had a greater effect on ADH activation than that of alcohol extract. The ADH facilitating effect of bean sprout extract by distilled water was significantly higher than dropwort or radish, hut the effect of the bean sprout extract by ethyl alcohol was lower than others. The facilitating effect on ADH of mixture extracts of bean sprout and dropwort were mixed at 1 : 1 mixture of boiled-water extract showed the highest effectiveness. And bean sprout extract separated below 3000 molecular weight (MW) range of extract fraction had greater ADH activity than large MW parts.

• 한국식품영양과학회지
• /
• 제10권1호
• /
• pp.117-122
• /
• 1981

Mung bean sprout has been grown for 96 hours by soaking mung bean in such eight test divisions as Gibberellin 5-50ppm solution, well-water, and so on. Study on the charge of vitamin C an reducing sugar during its growth can be summarized as follows. 1. During the growth of mung bean sprout, the length and weight in the sample treated with Gibberellin 20ppm are highest of all Gibberellin divisions. 2. When mung bean sprout has grown for 24 hours, its vitamin C content reaches maximum in each sample. 3. There is little dehydro asscorbic acid in each sample during the growth period of 24-96 hours. 4. During the period of growth, the content of vitamin C in the sample treated with Gibberellin 5ppm are highest of all. 5. When mung bean sprout has been grown enough for cooking, in 48 hours, the content of vitamin C in the sample treated with Gibberellin 10ppm is highest but a significant difference is not recognized. 6. After 24 hours growth, vitamin C decreases but reducing sugar increases.

• 한국식품영양과학회지
• /
• 제36권10호
• /
• pp.1248-1256
• /
• 2007

본 연구에서는 선행연구에서 우량 콩나물로 선별된 이소 플라본을 다량 함유한 콩나물의 투여가 실험적으로 유발된 고지혈증 흰쥐의 지질대사에 미치는 효과를 조사하였다. 고지혈증은 SD계 흰쥐에 cholesterol 0.5%, lard 9.3%, sodium cholate 0.2%를 함유한 AIN standard식이에 의해 유발되었다. 실험군은 정상 대조군, 고지혈증 대조군, 고지혈증 유발식이에 1%, 5% 콩나물 분말, 또는 0.2% 대두 이소플라본 추출물 보충군으로 하였다. 실험식을 4주간 투여한 후 혈장 지질과 과산화물 수준, 간조직의 항산화효소 활성도, 혈장 항산화 영양소 수준을 측정하여 다음과 같은 결과를 얻었다. 콩나물 분말의 보충 투여는 고지혈증 동물의 식이효율$(0.33{\sim}0.34)$에 영향을 미치지 않았으며 고지혈증 쥐에서 혈장 중성지질의 저하 경향을 보였으며 총 콜레스테롤 농도의 유의적인 저하효과를 나타내었다. 또한 콩나물 분말 투여는 고지혈증 동물들에서 투여량에 관계없이 혈장과 간, 신장, 심장 등 조직 중의 지질과산화물 수준을 낮추는 경향을 보였으나 그 저하효과는 대두 이소플라본 추출물의 효과보다는 낮았다. Catalase와 glutathione peroxidase 등 항산화효소들의 활성도는 고이소플라본콩나물의 투여로 대조군에 비해 유의적이지는 않았지만 증가되는 경향을 나타냈으며 혈장의 vitamin A수준은 5% 콩나물 투여군에서 유의적으로 높았고 vitamin E 수준은 유의적인 차이가 없었다. 이상의 결과로부터 이소플라본이 풍부한 콩나물의 투여는 고지혈증 동물에서 혈중지질 개선효과가 대두 이소플라본 추출물의 효과와 유사하거나 더 높은 것으로 나타났으며, 유의적이지는 않았으나 조직중 지질과산화물생성을 억제하고 항산화영양소 수준을 높이는 경향을 나타내었다. 이와 같은 결과는 본 실험에서 사용한 콩나물 시료가 높은 이소플라본 함량 이외에도 식이섬유를 다량 함유하고 있으므로 섬유에 의한 부가적인 효과에 의한 것으로 추정되며 콩나물의 영양적 우수성을 일부 입증한 결과로 평가된다.

• 한국식품영양학회지
• /
• 제18권4호
• /
• pp.287-294
• /
• 2005

콩의 발아는 이소플라본의 증가, 피트산과 섬유소의 감소 등의 변화를 가져오며, 이런 효과는 죽 자체의 소화 홉수를 촉진한다는 것 외에도 생리활성의 변화로 건강에 유익할 것으로 생각되어 발아 콩을 이용한 죽 제조의 최적 조건들을 찾고자 관능검사, 이화학검사와 물성검사를 하였다. 관능검사 결과에 따라 쌀을 주곡으로 하여 발아 콩을 $70\%$와 $30\%$첨가하여 볶아 즙을내는 방법의 호정화를 이용하였고, 최적 가열 시간과 가수량은 40분과 10배수의 죽제품이 기호도가 높은 것으로 평가되었다. 이화학 검사에서는 쌀 $100\%$인 죽과, 발아 콩 $30\%$ 첨가군과 비교한 결과 pH는 변화가 거의 없었으나, 발아 콩 $70\%$ 첨가군이 총당과 아밀로오스 함량은 높았고, 고형분과 퍼짐성은 낮았으며, Hunter's value도 L 값은 낮고, b 값은 높은 경향을 보였다. 따라서 검정 발아 콩을 이용한 죽의 제조 최적 조건을 $30\%$쌀, $70\%$ 발아 콩, 최적 가수량 9배, 최적 가열시간 40분으로 제시할 수 있는 것으로 본다.

• 한국식품조리과학회지
• /
• 제24권5호
• /
• pp.580-592
• /
• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.

• 동아시아식생활학회지
• /
• 제9권1호
• /
• pp.74-80
• /
• 1999

The proximate composition, pH, vitamins and minerals in sunflower seed sprout were investigated to furnish basic data for utilization in health food or processed food. The pH of sunflower seed sprout was 5.70. The contents of moisture, crude protein, crude fat, crude ash and crude fiber of sunflower seed sprout were 94.7%, 1.3%, 0.3%, 1.3% and 1.6%, respectively. The vitamin A, vitamin B$_1$, vitamin B$_2$, vitamin C and niacin contents in sunflower seed sprout were 114.411. U%, 0.06mg%, 0.05mg%. 5.90mg% and 0.80mg%, respectively. The contents of Ca, P, Fe, Na, K, Mn, Cu, Zn and Mg in sunflower seed sprout per 100g were 80.00mg, 4.85mg, 3.63mg, 8.25mg, 180.90mg, 1.35mg, 0.43mg, 1.85mgand 66.35mg, respectively. The crude ash and crude fiber content of sunflower seed sprout were 3 or 4 times higher than those in the sprout of radish seed, mung bean, soybean or alfalfa, respectively.

• The Plant Pathology Journal
• /
• 제23권3호
• /
• pp.174-179
• /
• 2007

Seedlot disinfection techniques to control mung bean sprout rot caused by Colletoricum acutatum and C. gloeosporioides were evaluated for commercial production scheme. Soaking seedlots in propolis (100 X) and ethanol (20% for 30 min) appeared promising with control values of 85.5 and 80.8 respectively, but still resulted in up to 20% rot incidence. None of the C. acutatum conidia survived through hot water immersion treatment (HWT) for 10 min at temperatures of 55, 60 and $65^{\circ}C$, whereas the effective range of the dry heat treatment (DHT) was $60-65^{\circ}C$. Tolerance of mung bean seedlot, as estimated by hypocotyl elongation and root growth, was lower for HWT than for DHT. Germination and growth of sprouts were excellent over the range of $55-65^{\circ}C\;at\;5^{\circ}C$ intervals, except for HWT at $65^{\circ}C$ for 5 min. At this marginal condition, heat damage appeared so that approximately 2% of seeds failed to sprout to normal germling and retarded sprouts were less than 5% with coarse wrinkled hypocotyls. These results suggested that DHT would be more feasible to disinfect mung bean seedlots for commercial sprout production. Heat treatment at above ranges was highly effective in eliminating the epiphytic bacterial strains associated with marketed sprout rot samples. HWT of seedlot at 55 and $60^{\circ}C$ for 5 min resulted in successful control of mung bean sprout rot incidence with marketable sprout quality. DHT at 60 and $65^{\circ}C$ for 30 min also gave good results through the small-scale sprouting system. Therefore, we optimized DHT scheme at 60 and $65^{\circ}C$ for 30 min, considering the practical value of seedlot disinfection with high precision and accuracy. This was further proved to be a feasible and reliable method against anthracnose incidence and those bacterial strains associated with marketed sprout rot samples as well, through factory scale mung bean sprout production system.

• 한국작물학회지
• /
• 제53권3호
• /
• pp.303-307
• /
• 2008

Cotyledon Black Decay (CBD) on soybean sprout mimics the black spot due to microbial infection. CBD, not visible or predictable at seedlot state, for some reason, shows up exclusively on cotyledon of soybean sprout during sprouting process. Such an incidence rate fluctuated from 0.8 to 19.5% over three years from 2004. We suspected some pod-infecting anthracnose fungi and/or pod-blight pathogen, or pod-sucking bean bug, one of the major pests of soybean, might have involved, of which we ruled out fungal pathogen because it was preventable through heat treatment, a proven method for seedlot disinfestation. The healthy seeds artificially fed by bean bug for one to seven days were sprouted, and 6 to 41% of the soybean sprout revealed the CBD mimic to those occurred in soybean sprout from previous commercial seedlot screening experiments. This finding is the first report to confirm that bean bug damage to pod at $R_8$ stage is directly responsible for the CBD, which did not concur with any other deleterious effects on sprouting such as reduction in hypocotyls elongation and rooting except unsightly sprout quality. However, earlier feeding either at green pod or greenish yellow pod stage ($R_6$ -early $R_7$ stage) resulted in rather severe damages, which strikingly reduced hypocotyls growth to about one forth to about two third, as well as the reduction in rates of seed germination.