• 한국식생활문화학회지
• /
• 제31권6호
• /
• pp.643-651
• /
• 2016

This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on $140^{\circ}C$ for 21 min, $180^{\circ}C$ 9.5 min, and $220^{\circ}C$ 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on $220^{\circ}C$ for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $140^{\circ}C$ 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on $140^{\circ}C$ for 21 min (FS140) and followed by fermented soybean roasted on $180^{\circ}C$ for 9.5 min (FS180), $220^{\circ}C$ 6 min (FS220) and conventional cheonggukjang (FS0).

• 한국식생활문화학회지
• /
• 제35권6호
• /
• pp.569-576
• /
• 2020

Chungyuk-jang is one of korean traditional soy food made by boiling with meat, seafood and soybean which is fermented after roasting. To investigate the difference in the physicochemical characteristics of the Chungyuk-jang fermented with roasted soybean in different conditions, Chungyuk-jang was made from soybean roasted on the three condition, 140℃ for 21 min (CY140), 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) which was decided by pre-test and compared to one made without roasting (CY0). The moisture of Chungyuk-jang was 79.98~81.87% and pH was 6.15~6.25. The lightness and yellowness of CY0 was higher than Chungyuk-jang made of roasted bean whereas redness and brown pigment was the highest on CY220. The contents of free sugar of CY140 was the highest among the treatment. The contents of amino-N of Chungyuk-jang (CY140, CY190, CY220) was higher significantly than CY0. The contents of total free amino acid and glutamic acid was highest on fermented soybean roasted for 140℃, 21 min (CY140) and followed by fermented soybean roasted on 180℃ 9.5 min (CY180), 220℃ 6 min (CY220) and CY0 (without roasting).

• Asian-Australasian Journal of Animal Sciences
• /
• 제28권4호
• /
• pp.519-529
• /
• 2015

The aims of this study were to determine the effects of feeding medium-roasted soybean meal (SBM) and corn dried distiller's grains with solubles (CDDGS) in dairy cows on milk production and income over feed costs. A randomized complete block design experiment was conducted with 24 crossbred multiparous Holstein Friesian dairy cows in early- and mid-lactation. Four dietary treatments were as follows: basal diet without feed substitute (Control), 7.17% dry matter (DM) roasted SBM replaced for concentrate (R-SBM), 11.50% DM CDDGS replaced for concentrate (DDGS), and 3.58% DM roasted SBM plus 5.75% DM CDDGS replaced for concentrate (SB-DG). The roasted SBM was produced using a medium-heated treatment at $100^{\circ}C$ for 180 min. Dry matter intake was not affected by feeding high rumen undegradable protein (RUP) sources, but the replacement of roasted SBM and CDDGS for concentrate significantly improved (p<0.001) RUP intake (0.90, 0.86, and 0.88 kg/d corresponding to R-SBM, DDGS, and SB-DG) compared to the control (0.61 kg/d). Feeding roasted SBM and CDDGS alone or in combination had no significant effect on milk composition of dairy cows (p>0.05), whereas milk yield was significantly increased by 3.08 kg/d in the SB-DG group relative to the control group (p<0.01). Net income was meaningfully increased (p<0.05) from 4th week post feeding, the SB-DG group reached the greatest net income ($3.48/head/d) while the control group had the lowest value ($2.60/head/d). In conclusion, the use of CDDGS alone or in combination with medium-roasted SBM as substitute for concentrate in lactating dairy cattle diet led to improved milk production and net income over feed costs without affecting total dry matter intake and milk composition, while feeding medium-roasted SBM seemed to show intermediate values in almost parameters.

• Journal of Animal Science and Technology
• /
• 제55권5호
• /
• pp.435-442
• /
• 2013

본 연구는 비육후기 사료 내 미강과 볶은 대두의 첨가가 거세한 우의 도체특성과 CLA 함량에 미치는 영향을 조사하고자 실시되었다. 평균 20.92 개월령 (평균체중 599.89 kg)의 거세한우 36두를 대조구, 미강 첨가구 및 볶은대두 첨가구로 나누고 각각의 처리구는 12두씩 체중과 월령을 고려하여 배치하였다. 미강과 볶은 대두의 첨가 수준은 시험사료 내 조지방 함량을 5%로 설정하고, 조지방 부족분을 각각의 첨가원료 (미강과 볶은 대두)로부터 보충 되도록 설계하여 314일 동안 비육시험을 실시하였다. 종료 시 체중은 대조구, 미강 첨가구 및 볶은대두 첨가구가 각각 754.58, 783.33 및 755.67 kg으로 나타났다. 일당증체량은 미강 첨가구 (0.57 kg), 볶은대두 첨가구 (0.50 kg) 및 대조구 (0.50 kg) 순으로 나타났으나, 처리구별 유의적인 차이는 없었다. 사료요구율의 경우 미강 첨가구가 대조구와 볶은대두 첨가구에 비하여 각각 14.5%와 12.8% 더 낮아진 것으로 나타났다. 도체의 육량형질과 육질형질은 처리구별 유의적인 차이는 없었지만, 육질등급 $1^{{+}{+}}$ 등급 출현율은 볶은대두 첨가구 (50.0%)가 대조구 (33.33%)와 미강 첨가구 (25.0%)에 비하여 높은 출현율을 보였으며, $1^+$ 이상 등급 출현율에서도 볶은대두 첨가구 (75.0%)가 미강 첨가구 (66.67%)와 대조구 (41.66%)에 비하여 높게 나타났다. 체지방 부위별 c9, t11 CLA는 신장지방에서 볶은대두 첨가구 (0.21%)가 미강 첨가구 (0.15%)와 대조구 (0.16%)에 비하여 유의적 (p<0.05)으로 높게 나타났으며, 등심지방의 경우에도 볶은대두 첨가구 (0.21%)가 대조구 (0.16%)에 비하여 유의적 (p<0.05)으로 높게 나타났다. 체지방 부위별 t10, c12 CLA 함량은 등심지방에서 볶은대두 첨가구가 대조구에 비하여 유의적 (p<0.05)으로 낮게 나타났다. TVA 함량은 신장지방에서 볶은대두 첨가구 (2.56%)가 대조구 (2.27%)에 비하여 유의적 (p<0.05)으로 높게 나타났다. 피하 및 등심지방의 TVA 함량은 볶은대두 첨가구가 대조구에 비하여 각각 15.09와 6.92% 증가되었지만, 처리구별 유의적인 차이는 나타나지 않았다. 이상과 같은 연구 결과들을 종합해 보면 거세한우의 비육후기에 미강의 첨가는 사료요구율이 개선되었고, 볶은대두의 첨가는 도체등심 내 CLA 함량이 증가되었다.

• 한국식품영양학회지
• /
• 제30권5호
• /
• pp.1119-1126
• /
• 2017

용도별 두류가루 제품의 품질기준 설정을 위해 시중에 유통되고 있는 두류가루 제품을 수집하여 품질 특성을 분석한 결과, 주원료의 산지는 국산은 23제품, 수입산은 19제품이었고, 백태가 주원료로 조사되었다. 제품의 가격은 국산이 수입산에 비해 생콩가루의 경우, 3.48배, 볶음콩가루의 경우는 3.34배, 녹두가루는 3.47배로 비쌌다. 국산 제품의 경우, 명도는 생콩가루가 볶음 콩가루에 비해 높았으며, 적색도와 황색도는 볶음 콩가루가 생콩가루에 비해 높았다. 수분함량은 생콩가루가 볶음 콩가루에 비해 높았으며, 조지방, 조단백질, 탄수화물 함량은 수입산 볶음 콩가루에서 높았다. 녹두의 회분과 조단백질 함량은 국산이 수입산에 비해 약간 높았다. 국산 콩가루 제품의 수분결합력은 볶음 콩가루가 생콩가루보다 높았으며, 용해도와 팽윤력은 유의적인 차이가 없었다. 시중유통 두류가루 제품의 품질 특성 간의 상관관계는 용해도를 제외하고 측정한 항목간에 높은 유의성을 보이는 것으로 조사되었다.

• 한국식품과학회지
• /
• 제50권2호
• /
• pp.143-151
• /
• 2018

용도별 콩가루 품질기준 설정을 위한 일환으로 발아와 볶음처리 후 콩가루의 품질과 이화학 특성을 분석한 결과 발아와 볶음처리에 따른 콩가루의 수분 함량은 볶음온도와 시간에 따라 유의적으로 감소하였으며, 조회분, 조단백질 및 조지방 함량은 유의적으로 약간 증가하는 경향을 보였으나 큰 차이가 없었다. 수분결합력은 발아시키지 않은 볶음 콩가루와 발아시킨 볶음 콩가루에서 각각 $220^{\circ}C$에서 20분(241.48%)과 $240^{\circ}C$에서 20분(251.22%)에서 높게 나타났고 용해도와 팽윤력은 볶음온도와 시간에 따라 유의적으로 감소하는 경향을 나타내었다. 볶음 콩가루의 명도는 볶음온도와 시간에 따라 유의적으로 감소하였고, 적색도와 황색도는 증가하는 경향을 보였다. 발아시키지 않은 볶음 콩가루와 발아시킨 볶음 콩가루의 총 폴리페놀 함량은 각각 4.79-7.60 및 5.33-6.50 mg GAE/g, 총 플라보노이드 함량은 각각 2.20-2.88 및 2.31-2.78 mg CE/g으로 볶음온도와 시간이 증가함에 따라 증가하였다. DPPH radical 소거활성은 각각 141.07-214.80 및 180.49-296.63 mg TE/100 g, ABTS radical 소거활성은 각각 380.88-537.32 및 419.34-587.99 mg TE/100 g으로 발아 후 볶은 콩가루가 전체적으로 높은 활성을 나타내었다. 이상의 결과에서 볶음조건에 따라 품질 및 이화학 성분의 변화가 있으므로, 콩가루의 품질 및 항산화 특성을 고려하여 콩가루가 많이 이용되고 있는 고물이나 앙금 등 용도별 품질기준 설정이 필요할 것으로 생각된다.

• Asian-Australasian Journal of Animal Sciences
• /
• 제12권8호
• /
• pp.1251-1257
• /
• 1999

Two experiments were conducted to determine the effects of roasting and extrusion on nutritional value of conventional and low-inhibitor soy beans for nurser-age pigs. In Exp. 1, 100 weaning pigs (7.5 kg average initial BW) were used in a 35-d growth assay to determine the effects of processing method (roasting in a Rast-A-Tron$^{TM}$ raster vs extrusion in an Insta-Pro$^{TM}$ extruder) on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments were 48% soybean meal with added soybean oil, +K roasted, +K extruded, -K roasted and -K extruded. All diets were formulated to contain 3.5 Mcal DE/kg, with 0.92% lysine for d 0 to 14 and 0.76% lysine for d 14 to 35 of the experiment. The lysine concentrations were 80% of NRC (1988) recommendations to accentuate difference in response to protein quality and lysine availability. For d 0 to 14, pigs fed extruded soybeans (+K and -K) had greater ADG (p<0.001), ADFI (p<0.09) and gain/feed (p<0.01) than pigs fed roasted soybeans. For d 14 to 35 and overall, the same effects were noted, i.e., pigs fed extruded soybeans had greater ADG, ADFI and gain/feed than pigs fed roasted soybeans (p<0.03). Also, pigs fed -K soybeans were more efficient (p<0.008) than pigs fed +K soybeans. In Exp. 2, 150 weanling pigs (7.0 kg average initial BW) were used in a 35-d growth assay. All diets were formulated to contain 3.5 Mcal DE/kg, with 1.25% lysine for d 0 to 14 and 1.10% lysine for d 14 to 35 of the experiment. The lysine concentrations were formulated to be in excess of NRC recommendation to determine if differences in nutritional value of the soybean preparations could be detected in protein-adequate diets. For d 0 to 14 (p<0.06), 14 to 35 (p<0.03) and 0 to 35 (p<0.02), pigs fed extruded soybeans had greater ADG and gain/feed than pigs fed roasted soybeans. Apparent digestibilities of DM, N and GE were greater for diets with extruded soybeans than diets with roasted soybeans and diets with soybean meal and soybean oil were intermediate. The response to extrusion processing was greater with -K than +K soybeans, with pigs fed extruded -K soybeans having the greatest growth performance and nutrient digestibilities and lowest skin-fold thickness of any treatment. In conclusion, extrusion yielded a full-fat soy product of greater nutritional value than roasting. Also, selection against genetic expression of the Kunitz trypsin inhibitor improved nutritional value of the resulting soybean preparations.

• Asian-Australasian Journal of Animal Sciences
• /
• 제13권2호
• /
• pp.200-206
• /
• 2000

Ninety nursery pigs were used in two metabolism experiments to determine the effects of roasting and extruding on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments for both experiments were: 1) soybean meal; 2) +K roasted; 3) +K extruded; 4) -K roasted; and 5) -K extruded. Diets were the soybean preparations (96.5% of the diet) with only vitamins and minerals added as needed to meet or exceed NRC recommendations. Daily feed allowance was 5% of initial BW given as three equal meals. In Exp. 1, 50 weanling pigs (4.7 kg average BW and 21 d average age) were used. Apparent values for N digestibility (p<0.001), biological value (p<0.09), percentage N retention (p<0.05), GE digestibility (p<0.001) and percentage ME (p<0.001) were greater for pigs fed extruded soybeans than pigs fed roasted soybeans. Also, N digestibility (p<0.05), biological value (p<0.03) and percentage N retention (p<0.04) were greater for pigs fed -K soybeans than those fed +K soybeans. In Exp. 2, 40 pigs (9.7 kg average BW and 35 d average age) were allowed to adjust to the nursery environment before use in the experiment. In general, the pigs in Exp. 2 (i.e., the older pigs) had greater utilization of nutrients from all of the soybean products than the younger pigs used in Exp. 1. Digestibilities of DM, N and GE were greater (p<0.001) for pigs fed -K soybeans than those fed +K soybeans and extruded soybeans had greater digestibilities of DM, N and GE than roasted soybeans (p<0.001). Also, percentage N retention (p<0.01) and percentage ME (p<0.001) for pigs fed extruded soybeans were greater than for pigs fed roasted soybeans. In conclusion, extruded and -K soybeans were greater nutritional value than roasted and +K soybeans for 4.7 and 9.7 kg nursery pigs.

• Applied Biological Chemistry
• /
• 제35권4호
• /
• pp.232-236
• /
• 1992

생대두를 이용한 발효장류의 개발을 위한 기초조사로서 대두의 처리조건을 찾고저 처리방법 [생콩(A), 수침탈각(B), 건열처리(C) 및 습열처리(D)]을 달리한 대두의 일반성분과 효소활성변화를 검토하였다. 그 결과 일반성분 중 수분함량은 A, D구가 B, C구 보다 $2.0{\sim}3.0%$, 조지방 함량은 A, B구가 C, D구 보다 약 2%, 조단백질 함량은 C, D구가 A, B구 보다 $1.16{\sim}1.74%$, 조섬유 함량은 A구가 B, C, D구 보다 $0.11{\sim}1.41%$ 많았으나, 회분은 B, C, D구가 A구 보다 0.49% 많았다. ${\alpha}-amylase$, ${\beta}-amylase$, protease, lipase 활성도는 생콩(A) 및 수침탈각(B) 구가 전열처리(C) 및 습열처리(D)구 보다 약 $2{\sim}5$배 이상 높았다. Trypsin inhibitor 활성도 크기는 $B(56.7{\sim}119.2%)>A(42.9{\sim}95.6%)>D(32.9{\sim}39.6%)>C(20.8{\sim}38.3%)$구 순이었다.

• 한국식품조리과학회지
• /
• 제12권4호
• /
• pp.493-498
• /
• 1996

The effective extraction of antioxidative substances from soybeans was studied by the mixed solvents of methanol or ethanol with water at 30$^{\circ}C$ and 85$^{\circ}C$. At accelerated peroxidation condition, POV (peroxide value) of soybean oil and TBARS (thiobarbituric acid reactive substances) value of egg yolk liposome with extracts added, were applied for the evaluation of antioxidative activity of the extracts. In the peroxidation of soybean oil, antioxidative substance of soybeans was extracted more effectively by methanol and at higher temperature 85$^{\circ}C$, and the deffated and roasted soybean extract (DRS) showed higher antioxidative activity. But in the Peroxidation of egg yolk liposome, methanol extract from the roasted soybeans (ROS) showed higher activity.