• 한국식품조리과학회지
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• 제32권5호
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• Preventive Nutrition and Food Science
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• 제13권1호
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• pp.12-17
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• 2008

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

• 한국의사학회지
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• 제21권1호
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• pp.109-115
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• 2008

Bean sprouts have been one of the vital food for our ancestor for a long time. They were also hardy wild plants or first-aid medicine for needy people. Even nowadays they are served at table. For examples, bean curd, bean-curd dregs, bean sprouts, soybean paste, fermented soybeans, hot pepper paste, and soy are our daily food. Moreover bean sprouts are widely favored at the age of the well-being. Bean sprouts for a recover from a hangover, soybean paste for the prevention of cancer, beans leaf as the best well-being food for a diet, and so on. Thus the paper explains the origin of bean sprouts and their application as a food or medicinal stuff with the analysis of the various and wide-spread records.

• 생명과학회지
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• 제20권12호
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• pp.1872-1881
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• 2010

본 연구에서는 대두(FS)와 아가콩의 발효추출물(FYA)의 항암활성 기전을 확인하기 위해 AGS 인체위암세포의 증식에 미치는 영향을 조사하였다. AGS 세포에서 FS 및 FYA 처리로 인하여 암세포의 증식이 처리 농도 의존적으로 강하게 억제하였고, apoptosis 유발을 의미하는 세포의 전반적인 형태 및 핵의 변형 또한 동반하였다. 또한 세포주기 분석을 통하여 이 현상이 apoptosis 유도에 의한 것임을 확인하였다. AGS 세포에 처리된 FS 및 FYA는 pro-apoptotic factor인 Bax의 발현 증가를 통한 intrinsic pathway나, death receptor 관련 유전자의 발현 증가를 통한 extrinsic pathway를 활성화시키며, 더 나아가서 IAP family인자의 발현 억제 및 caspases의 활성 증가를 일으켜 apoptosis를 유발시키는 것을 유추할 수 있었는데, 이러한 효과들은 FS보다 FYA에서 더욱더 탁월하였다. 이는 향후 아가콩 발효추출물이 항암치료를 위한 적용 가능성이 매우 우수함을 제시하여 주는 결과이다.

• 한국식품영양과학회지
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• 제43권2호
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• pp.243-249
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• 2014

몇 가지 식물에서 발견되는 항독성 물질(phytoalexin)인 trans-resveratrol(3,5,4'-trihydroxy-trans-stilbene)은 항암, 항산화효과 및 심혈관질환 등에 효과가 큰 물질로 알려져 있으며, 포도, 땅콩 및 오디 등의 발효 시에 증가되어 그 효과가 커지는 것으로 알려져 있다. 한편 stachyose 및 raffinose 등의 기능성 올리고당은 장내 미생물의 생육을 도와 정장작용을 하는 것으로 알려져 있다. 따라서 본 연구에서는 3품종의 대두를 이용하여 제조한 청국장의 발효 중 trans-resveratrol과 기능성 올리고당의 함량 변화를 조사하였으며, 이에 따른 항산화효과를 알아보려고 하였다. trans-Resveratrol 함량은 원료 콩보다는 발효되었을 때 대체로 발효기간이 길어질수록 그 함량이 높게 나타났다. 특히 48시간 발효 후에는 3품종의 콩에서 늘찬, 대원 및 태광의 순으로 각각 $50.06{\pm}0.82$, $39.04{\pm}0.49$, $34.00{\pm}0.54{\mu}g/g$이었으며, 원료 콩에 비하여 4배 이상 증가하였다. Stachyose 함량은 원료 콩에서 $10.84{\pm}0.42{\sim}13.05{\pm}0.13mg/g$, 증자 직후에는 $11.37{\pm}0.03{\sim}12.05{\pm}0.52mg/g$이었으나, 발효 12시간 후에는 $0.16{\pm}0.01{\sim}0.33{\pm}0.02mg/g$으로 원료 콩에 비하여 97% 이상이 줄어들었으며 발효 24시간 후부터는 전혀 검출되지 않았다. 한편 raffinose의 함량은 원료 콩에서 $2.66{\pm}0.09{\sim}3.54{\pm}0.05mg/g$으로 가장 낮았고, 증자 직후부터 발효 24시간 후에는 $10.61{\pm}0.16{\sim}12.66{\pm}0.17mg/g$으로 약 3~4배가량 증가하였으나 48시간에서는 오히려 $8.28{\pm}0.17{\sim}11.83{\pm}0.44mg/g$으로 감소하는 경향을 보였다. 청국장의 발효기간에 따른 항산화효과는 FRAP, DPPH, ABTS assay 모두에서 증자 직후에는 원료 콩에서보다 다소 낮게 나타났으나 대체로 발효기간이 길어짐에 따라 활성이 높아지는 경향이었다. 이와 같은 경향은 trans-resveratrol의 항산화활성이 DPPH, ABTS와 FRAP assay 등에서 $RC_{50}$ 값이 $4.71{\pm}0.36{\sim}8.46{\pm}0.05{\mu}g/mL$인 것을 미루어 볼 때, 발효기간에 따라 유의적으로 증가한 trans-resveratrol의 영향이 일부 있었을 것으로 생각되었다. 그러나 발효 중 기능성 올리고당(stachyose 및 raffinose)의 변화는 청국장의 항산화효과와는 관련이 없는 것으로 나타났다.

• 한국가정과학회지
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• 제5권2호
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1618-1625
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• 2004

본 연구에서는 임실특산물인 쥐눈이콩및 쥐눈이식초콩의 혈당강하 및 인슐린 감수성에 대한 효과를 검정콩, 메주콩과 비교하여 조사하였다. 식이물질의 성분검사 결과 쥐눈이콩과 쥐눈이식초콩이 검정콩과 메주콩에 비하여 당뇨개선의 효과가 있는 여러 아미노산 및 식이섬유 함량이 유의적으로 높게 측정 되었다. 실험 을 위 해 평균체중 195.5$\pm$0.98 g의 숫컷쥐를 정상군(NC), 당뇨대조군(DI, DC), 검정콩식이군(DB), 메주콩식이군(DY), 쥐눈이콩식이군(DS), 쥐눈이식초콩식이군(DSS)으로 총 7개군으로 나누어 해당식이첨가 시료로 4주간 사육하였다. 당뇨유발을 위 해 STZ를 1회 (70 mg/kg/rat) 투여하였으며 그 결과 체중변화는 당뇨대조군(DC)에서 21.12 g감소함에 반하여 각각의 시료를 첨가식이한 당뇨실험군에서 특히 쥐눈이콩(DS)과 쥐눈이식초콩(DSS) 식이군은 높은 식이 이용 효율(FER)을 보여 각각 14.73$\pm$3.65 g 및 16.71$\pm$5.54 g의 몸무게 증가를 보였다. 음용수 및 뇨량의 측정 결과 역 시 당뇨실험군에서 유의적인 감소(p<0.05)를 보였다. 혈당량은 당뇨대조군(DC)에 비하여 검정콩(DH),메주콩(DY), 쥐눈이콩(DS), 쥐눈이식초콩(DSS) 식이군이 각각 17.9%, 16.9%, 10.35%, 19.54%씩 유의하게 감소하였으나 정상대조군(NC)보다는 높은 수치를 나타내었다. 또한 당뇨쥐의 인슐린 감수성에 대한 관찰결과 당뇨대조군 중 인슐린 무처지군(DC)에 비하여 모든 당뇨실험군에서 높은 값을 보였다. 결론적으로 임실산 쥐눈이콩과 쥐눈이식초콩은 당뇨쥐의 혈당강하 및 인슐린감수성에 대한 개선작용의 가능성이 있으므로 당뇨합병증 예방의 기능성 식품으로 기대된다.

• 한국식생활문화학회지
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• 제17권1호
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• 분석과학
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• 제9권1호
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• pp.52-61
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• 1996

식품 중의 몇몇 유리 D-아미노산이 column switching method에 의해 검출되었다. D-아미노산과 L-아미노산의 총량의 정량은 $C_{18}$ 컬럼을 사용한 비키랄 분리에 근거한다. L-아미노산에 대한 D-아미노산의 수준은 o-phthalaldehyde로 유도체화된 아미노산의 postcolumn reaction detection을 포함하는 column switching system에 의해 정량되었다. Postcolumn detection system의 키랄 분리는 chiral crown ether 컬럼에 의해 실행되었다. 이 system은 간장과 발효된 콩, 그리고 콩 같은 식품 중에 있는 D-아미노산의 정량에 적용된다. 이 achiral/chiral coupled-column system하에서는 시료 전처리과정이 중요함을 알게 되었다. Phenylalanine은 시판용 간장 속에 242ppm, 재래식 간장 속에는 102ppm, 발효된 콩에는 1g당 8.34mg, 콩에는 1g당 2.87mg이 함유된 것으로 밝혀졌다. D-phenylalanine은 시판용 간장 속에는 0.67%, 재래식 간장에는 0.34%, 발효된 콩에는 1.81% 미만, 콩에는 2.82% 미만이 검출되었다.

• 대한가정학회지
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• 제41권3호
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.