• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.761-769
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• 2011

The objective of this study was to investigate the physicochemical properties of Korean traditional soy sauces made with soybeans sown in different producing regions(Hadong, Paju) and in different seeding periods(late-May, mid-June, late-June). The total acidity, salt content, chromaticity, browning, amino nitrogen content and the reducing sugar content of the soy sauce samples were compared. It was found that the total acidity level and the amino nitrogen contents were significantly lower in the soy sauce made with mid-June soybeans, and that these properties increased as the sauce aged. Salt content increased with the aging period regardless of the region of production. The reducing sugar content of Paju soy sauce was the highest in late -June, and for the Hadong region, highest in late-May. The sauce made with Hadong soy beans showed an increase in reducing sugar content positively correlated with the aging period. Reducing sugar content in the samples of Paju soy sauce decreased up to 60 days of aging, but increased after this point. In Paju soy sauce, the brightness(L value) was significantly higher in mid-June, and the Hadong variant it was higher in late -May. The yellowness(b value) at the beginning of the aging process was high in late -June for Hadong soy sauce, but overall it was higher in the mid-June period. The more matured soy sauce samples were darker and showed both higher a and b values. The browning was the lowest in the mid -June regardless of the regions and it increased with the aging period regardless of the production regions. The salt, amino nitrogen contents, browning and yellowness showed significant correlations among the samples. In conclusion, the seeding period of soy beans may affect the characteristics of produced soy sauce alongside the aging conditions.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.241-254
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• 2019

This study researched the food culture and bean economy of the Joseon dynasty during the 16th century and according to the primary lifestyle reference "Shaemirok (?尾錄)". The research analyzed the textual contents of the "Shaemirok (?尾錄)". It is clear that the people of the Joseon dynasty produced more beans than grain, at a ratio of 41 to 50, respectively. The soy bean sauce consumption was split into family consumption and non-family consumption. It was evident that there was more family consumption compared to that of non-family consumption at a ratio of 7 to 3, respectively. People of the Joseon dynasty annually recorded their way of making soy sauce from 1595 to 1600. The Joseon writers edited the record six times for making meju and four times for making soy sauce. The recorded ratio displays the ingredients of soy sauce, which were: 6 Du of Mal Jang and 2 Du of salt. Mal Jang and salt had a three to one ratio, respectively. The most mentioned food was Tofu during the mid-Joseon period with fifty six mentions. The Joseon people regarded making Tofu in a Buddhist temple as a family-bonding experience. Porridge was the second most prominent food next to Tofu, among the bean-related food. Porridge appears thirty five times. There were 3 types of porridge named: bean porridge, bean powder porridge and mung bean porridge.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.843-848
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• 2000

The single cell-gel electrophoresis assay (comet assay) was used to identify irradiated beans. Soy beans, kidney beans, and red beans were irradiated with $^{60}Co$ gamma rays at 0.1, 0.3, 0.5, 0.7, and 1.0 kGy. Beans were peeled out, crushed lightly, and treated with phosphate-buffered saline (PBS) to extract cells. The extracted cell suspension was mixed with agarose gel solution and spread on an agarose precoated slide. After lysis of the cells, they were subjected to microgel electrophoresis for 2 minutes, and then silver-stained. We found that the DNA fragments of the irradiated samples were stretched, migrated out of the cells, and formed tails towards the anode giving the appearance of comets, while the unirradiated or the undamaged cells formed very short or no tails. The tail lengths of irradiated samples were significantly increased as irradiation dose increased at the above 0.3 kGy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1434-1438
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• 2006

The purpose of this study was to make soy milk without using any food additives. First, it was attempted to find the effects of homogenizing pressure on the emulsion stability of soy milk without addition of monoglyceride. The soy milk was made with the ratio of bean and water as 1:8, and the yields of soy milk was measured to be 5.87 fold of the beans used. lifter making soy milk by differentiated pressure of the homogenizer at $50kg/cm^2,\;100kg/cm^2,\;150kg/cm^2\;and\;200kg/cm^2$, general composition of the center part of soy milk was analysed. The analysis results indicated that the lipid content increased by the increase of the emulsion pressure. Moreover, the suspension stability, emulsion stability and viscosity also increased by the increase of the emulsion pressure. Therefore, we thought that the production of soy milk without adding any emulsifier was possible only by homogenizing at higher pressure over $150kg/cm^2$.

• Journal of Biosystems Engineering
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• v.35 no.6
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• pp.380-386
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• 2010

This study was carried out to develop soybean thresher which is able to reduce the soybean threshing damage in comparison to the conventional thresher. A threshing cylinder with different diameter of 480 and 384 mm at each end and with one quarter disc pegs of 60 mm radius was developed and attached to the prototype thresher. A conventional thresher which has a threshing cylinder with $\wedge$ type threshing pegs and same diameter of 480 mm at each end was used for comparative test. A series of comparative performance test was conducted using sun-yu and chung-ja soybean. For sun-yu bean, which is white and usually used for soybean paste and soy sauce, the ratio of damaged beans of prototype ranged 2-3% for 330-360 rpm which is recommended cylinder speed by manufacturer. The ratio of damaged beans of conventional thresher was 3-4% for the same range of cylinder speed. chung-ja beans with black color usually shows high damaged ratio compared with white beans, thus cylinder speed of 250-300 rpm is recommended by manufacturer to reduce the damaged ratio. For this range of cylinder speed, the damaged ratio of prototype was 1.3-1.4% and it was 2.7-6.1% for the conventional thresher. Thus prototype is able to reduce the damaged ratio 1.5-5.0% compared with conventional thresher. Prototype shows 0.4% of unthreshed soybean ratio for sun-yu bean in the optimum range of cylinder speed and it was 0.87% for the conventional thresher. For chung-ja bean, the ratio of unthreshed soybean was almost same for both prototype and conventional thresher with the value of 4.0%. The reason of high unthreshed soybean ratio for chung-ja bean compared sun-yu bean is due to the high seed moisture content of 29.11% which is much higher than that of the recommended.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48
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• pp.49-57
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• 2003

There is much evidence suggesting that compounds present in soybean can prevent cancer in many different organ systems. Especially, soybean is one of the most important source of dietary saponins, which have been considered as possible anticarcinogens to inhibit tumor development and major active components contributing to the cholesterol-towering effect. Also they were reported to inhibit of the infectivity of the AIDS virus (HIV) and the Epstein-Barr virus. The biological activity of saponins depend on their specific chemical structures. Various types of triterpenoid saponins are present in soy-bean seeds. Among them, group B soyasaponis were found as the primary soyasaponins present in soybean, and th e 2, 3-dihydro-2, 5-dihydroxy-6- methyl-4H-pyran-4-one(DDMP)-conjugated soyasaponin $\alpha\textrm{g}$, $\beta\textrm{g}$, and $\beta$ a were the genuine group B saponins, which have health benefits. On the other hand, group A saponins are responsible for the undesirable bitter and astringent taste in soybean. The variation of saponin composition in soybean seeds is explained by different combinations of 9 alleles of 4 gene loci that control the utilization of soyasapogenol glycosides as substrates. The mode of inheritance of saponin types is explained by a combination of co-dominant, dominant and recessive acting genes. The funtion of theses genes is variety-specific and organ specific. Therefore distribution of various saponins types was different according to seed tissues. Soyasaponin $\beta\textrm{g}$ was detected in both parts whereas $\alpha\textrm{g}$ and $\beta$ a was detected only in hypocotyls and cotyledons, respectively. Soyasaponins ${\gamma}$g and $\gamma\textrm{g}$ were minor saponin constituents in soybean. In case group A saponins were mostly detected in hypocotyls. Also, the total soyasaponin contents varied among different soy-bean varieties and concentrations in the cultivated soy-beans were 2-fold lower than in the wild soybeans. But the contents of soyasaponin were not so influenced by environmental effects. The composition and concentration of soyasaponins were different among the soy products (soybean flour, soycurd, tempeh, soymilk, etc.) depending on the processing conditions.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.205-205
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• 2017

An excess soil water condition is one of the major problems for the field crops growing in paddy fields because of their poor drainage and less availability for oxygen uptake which leads to adversely affect the photosynthesis. Therefore, the current study was undertaken with aim to investigate the effects groundwater level on the photosynthetic response of soy bean (Urum), red bean (Arari), sesame (Geonbaek), perilla (Dayu) after the transplanting to the lysimeter to investigate the plant-water relation and their effect on photosynthesis. The chlorophyll content of the crops according to the humid conditions of the soy bean, sesame and the perilla was found to be 5%, 6.89 % and 13.7% higher than that of the groundwater treated at 40cm, respectively. On the other hand, the chlorophyll content of adzuki bean decreased 6.6% from the groundwater level of 40cm, and the sorghum decreased by 5.7%. As a result of investigating the Fv / Fm value of groundwater, the adzuki bean at 20cm above groundwater was lower than that of groundwater by 40cm immediately before flowering. The Fv / Fm value of soy bean and sesame at 40cm above groundwater were lowered by flowering under groundwater 20 cm and Fv / Fm value of sorghum is increased at 40 cm treatment immediately before flowering while the Fv / Fm values of the perilla had no significant difference in comparison to those at 20 cm and 40 cm of groundwater. In the case of chlorophyll fluorescence reaction, it is known that the when the absolute value is closer to 0.82, the stress is considered less. As a result of comparing the numerical values of the crops, it was found that the sorghum was the most stressed followed by adzuki bean and sesame, while the soy beans and perilla was found on the average, as they received less stress.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.361-372
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• 2017

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400's to the 1800's was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

• Analytical Science and Technology
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• v.9 no.1
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• pp.52-61
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• 1996

Detectable levels of several free D-amino acids were found in some food. This was accomplished by using a column switching method. The determination of total amount of D- and L-amino acids was based on an achiral separation with a $C_{18}$ column. The level of D-amino acids to L-amino acids was determined by the column switching system including the postcolumn reaction detection of the amino acids derivatized with O-phthalaldehyde. The chiral separation of the postcolumn detection system was carried out with chiral crown ether column. This system was applied for the micro-determination of D-amino acids in food such as soy sauce, fermented soy bean and beans. It turned out that the sampling process is critical for the trace analysis of D-amino acids under this achiral / chiral coupled-column system. It was found that commercial soy sauce contained 42ppm, conventional soy sauce 102ppm, fermented soy bean 8.34mg per 1g and bean 2.87mg per 1g sample for phenylalanine. D-phenylalanine was found 0.67% in commercial soy sauce, 0.34% in conventional soy sauce, less than 1.81% in fermented soy bean, and Jess than 2.82% in bean.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.175-186
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• 2004

The “Jeungbosallimgyeongje” was literature reviewed about the manufacture of Korean sauces. Furthermore, in order to investigate the changes made by time period, other literatures, “Eumsigdimibang(1670s)”, “Sallimgyeongje(1715)”, “Gyuhapchongseo(1815)” and “Choson­mussangyorijebeop(1930)”, were compared. The ingredients mentioned included soy beans, flour, barley, elm trees, red beans and blue beans, etc. In addition, the shapes and sizes of dried soybean paste brick were varied. “Manchojang”, which designated the kind of hot pepper paste, appeared in this book for the first time. During its manufacturing process, it was characteristic to add dried bean paste, sea kelp and fish to produce a novel and higher quality product. From the above mentioned books, we found out that Koreans used only the soybeans and Chinese a mixture of buckwheat, flour and barley in addition to soybeans to make their traditional sauces. According to the“ Gyuhapchongseo” , there was a slight difference in ingredients to add for the manufacture of fish sauce, but the manufacturing methods and the one year period needed for maturing the ingredients were the same.. However, in the “Chosonmussangsinsikyrijebop”, fish sauce and meat sauce were classified separately and their manufacturing methods were different as well. In conclusion, the ingredients of used for the sauces recorded in “Jeungbosallimgyeongje” were various and at first hot pepper sauce made from “Manchojang” appeared and additionally red peppers were added to five kinds of Korean paste and red pepper powder were added to two kinds of Korean paste. The manufacturing method of the sauces changed according to time period, for example, only soybean has been used in Korean traditional sauces and other ingredients used as for Chinese ones eventually disappeared.