• 한국식품과학회지
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• 제44권6호
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• pp.743-749
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• 2012

별미장은 메주를 다른 방식으로 띄운다든가 대두 이외의 부재료를 섞어 특별한 맛을 낸 장 또는 계절에 따라 별미로 담아 먹는 단기장을 의미하며, 대맥장은 검정콩과 보리를 이용하여 만든 별미장이다. 본 연구에서는 효소 활성 및 항균 활성이 뛰어난 B. subtilis HJ18-4 균주를 이용하여 제조한 대맥장의 발효 중 품질특성을 평가하였다. ${\alpha}$-Amylase와 protease 활성은 발효 후 6 또는 9일째 급격히 상승했다가($41.45{\pm}0.3-42.72{\pm}0.16$, $21.84{\pm}0.24-23.11{\pm}0.35unit/g$), 이후 일정하거나 약간 감소하였으며, 환원당 함량은 ${\alpha}$-amylase 활성과 일치하는 변화를 보여 발효 6일째 가장 높은 값을 나타내었으며 이후 감소하였다. 아미노태 질소 함량은 23일째 $173.78{\pm}3.51-195.63{\pm}1.51mg%$까지 증가하다가 이후 비교적 일정하였으며, 암모니아태 질소 함량은 발효 후 6일째에 급격히 증가하였다가 9일째부터 다시 감소하였다. 혐기성 총균수와 유산균수는 발효 기간 중 약간 증가하였다가 감소하였으며, 유산균수가 $7.91{\pm}0.05-8.17{\pm}0.02log\;CFU/g$으로 높은 값으로 나타났다. 효소 활성, 환원당 및 질소 함량, 혐기성 총균수와 유산균수는 처리구별 유의한 차이를 보이지는 않았으나 호기성 총균수와 B. cereus 생균수는 발효 30일에 B. subtilis HJ18-4 처리구가 대조구에 비하여 유의하게 낮은 수치를 보였으며, treat-2 보다 treat-1이 유의하게 낮았다. 다른 품질 특성은 비슷하면서 일반 세균과 B. cereus가 가장 낮게 검출되어 안전성이 우수한 treat-1의 경우, glutamic acid가 높은 값으로 나타나 관능적으로 우수할 것으로 판단되며, succinic acid와 lactic acid도 다량 검출되었다. 대맥장은 30일간 발효 시 가식 가능한 아미노태 질소가 생산되며, 암모니아태 질소 함량이 낮아져 불쾌취가 감소되고, 다량의 glutamic acid를 비롯한 아미노산과 유기산, 그리고 유산균이 풍부하여 관능성과 영양성이 우수한 것으로 평가되었다. 또한 B. subtilis HJ18-4 적용 메주를 이용하여 장을 제조하면 일반 세균과 B. cereus 억제 효과가 뛰어나 안전성이 확보되므로 여러 다른 장류에도 응용해 볼 수 있을 것이다.

• 생명과학회지
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• 제11권3호
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• pp.284-290
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• 2001

Changes in chemical components of small black bean chungkugjang(SBBC) added with kiwi and radish as foodstuffs to repress off-odor and enhance the quality of SBBC suring fermentation were investigated. Optimal pretreatment conditions of small black bean suitable to the fermentation of chungkugjang were 3 hrs of soaking time 1.5 times of ratio of water to black bean. 1.0 atm of high pressure, 20 min of heating time, cutting and crushing of heat-treated black bean. Moisture content of SBBC was remarkably lower than that of soybean chungkugjang(SBC) as control. Crude protein of SBBC was in the range 23.37∼25.71% and higher than that of SBC, Crude lipid of SBBC was lower than that of SBC. Crude lipid of SBBC added with kiwi and radish paste was decreased than that of SBBC without two foodstuffs. pH of SBBC were rapidly increased to 24 hrs of fermentation and gradually increased thereafter. Total acidity was shown to be reversely decreased as compared to pH tendency. Reducing sugar was increased to 24 hrs of fermentation and then decreased. In SBBC and SBC, potassium was the most abundant followed by phosphorus, magnesium and calcium.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.6-10
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• 2005

The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.

• Journal of Biosystems Engineering
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• 제35권6호
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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.

• 한국작물학회지
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• 제64권2호
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• pp.89-101
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• 2019

The variation of content of 12 soybean seed isoflavone components was determined in the aglycone, glucoside, malonylglucoside and acetylglucoside groups of 44 Korean soybean cultivars grown in 2016 as well as in 2017. The total isoflavone content of the 44 cultivars averaged at $2935.4{\mu}g/g$ and was in the range of 950.6 to $5226.3{\mu}g/g$ for two years. Malonylglucoside group averaged at $2437.2{\mu}g/g$ with the highest proportion of isoflavone composition (83.0%). Significant differences were observed between cultivars, years and their interactions for both the total isoflavone and each composition group contents (P < 0.0001); however, no year-wise differences were observed for daidzein and genistin. The broad-sense heritability ($h^2$) within the set of 44 Korean soybean cultivars was as high as 0.93 for the total isoflavone content and was in the range of 0.8-0.92 for each composition group of isoflavone except for acetylglucoside. The total isoflavone content in cultivar group for soy-sprout was higher ($3850.4{\mu}g/g$) than that for the other cultivar groups of soy-paste and tofu ($3082.8{\mu}g/g$), black or green soybean cooked with rice ($2345.8{\mu}g/g$), and early maturity group ($1298.6{\mu}g/g$). The total isoflavone content of 'Sowonkong', a soybean cultivar for soy-sprout, was the highest ($5226.3{\mu}g/g$). In the cultivar group for soy-paste and tofu, the average isoflavone contents of 'Daepung', 'Daepung2ho', 'Saegeum', 'Uram', and 'Jinpung' were higher than $4000{\mu}g/g$. With the exception of small seeded cultivars with low isoflavone contents such as 'Sohwang' and 'Socheongja', the seed size and total isoflavone content were significantly negatively correlated in 2016 and 2017, respectively ($r=-0.47^{**}$ and $-0.49^{**}$). The number of days of growth from flowering to maturity did not affect the variations observed in isoflavone content.

• 한국육종학회지
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• 제42권6호
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• pp.668-673
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• 2010

1. 신육형은 유한신육형, 화색은 자색, 엽형은 환형이다. 모용 및 성숙기의 협은 갈색이며 종피색과 제색은 흑색이고 종실 자엽색은 황색이다. 입형은 장형으로 성숙기가 지나면 협의 자연개열이 다소 나타난다. 2. 성숙기는 10월 3일로 '일품' 검정콩보다 4일 늦으며, 경장은 54 cm로 4 cm 길고, 100립중은 29.2 g으로 '일품' 검정콩 보다 1.6 g 무겁다. 3. 도복에 비교적 강하며, 포장 재배기간중의 모자이크 바이러스병은 다소 발생하였으나 괴저병에는 강하였으며, SMV균주로 즙액 접종한 결과 바이러스병에 저항성을 보였다. 4. 조단백 함량은 38.7%, 조지방 함량은 18.5%였다. 안토시아닌 색소 및 아이소플라본 함량은 각각 17,657 ${\mu}g/g$ 및 1,913 ${\mu}g/g$였다. 5. 두부 가공적성에서 두부수율은 낮았지만, 검성, 경도 및 저작성에서 '일품' 검정콩보다 우수하였다. 6. 수량성은 지역적응시험 결과 전국 7개소 평균 ha당 2.37톤으로서 표준품종 '일품' 검정콩에 비하여 16% 증수되었다. 적응지역은 전국이며, 불마름병에 약하므로 병 발생이 심한 지역은 재배를 피해야 한다.

• 한국식품영양학회지
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• 제29권1호
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• pp.115-127
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• 2016

In this study, we compared diet related attributes such as food taste preference, food consumption frequency and nutrition intake between elderly residents in their 80's of areas in Jeollanam-do that are well known for longevity and those of a part of Seoul. Structured in-depth interviews were conducted by trained interviewers on 125 consented subjects (67 Jeonnam and 58 Seoul). Differences of groups were tested using Chi-square tests for nominal or ordinal data and t-tests and ANOVA tests for ratio data. The elderly from Jeonnam tended to sleep longer, express emotion more freely, and interact with others more often than those from Seoul. The elderly tended to prefer sweet or salty tastes, which might be highly related to serious health problems. The most frequently consumed foods were napa cabbage kimchi (2.19 times/day) and multigrain rice (1.99 times/day). Elderly from Jeonnam tended to consume garlic, milk, beans and roasted barley/corn teas less often; whereas, they consumed porridge, dried radish greens, potato, fermented fish, dried fish, pork rib, pork belly, soybean paste soup, soybean paste/Ssamjang, other kimchis, pickled vegetables, snacks, cookies, and green/black teas more often than elderly residents from Seoul. Differences in nutrition intake between the regions were greater than differences between the perceived levels of household economic status. NAR and INQ for folate were lower among elderly from Jeonnam than those from Seoul, while those for protein, vitamin C, niacin, vitamin $B_6$ were higher. The study results indicated that elderly from Jeonnam engaged in a more diverse diet than the elderly from Seoul.

• Mycobiology
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• 제44권4호
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• pp.269-276
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• 2016

Aspergillus luchuensis is known as an industrially important fungal species used for making fermented foods such as awamori and shochu in Japan, makgeolli and Meju in Korea, and Pu-erh tea in China. Nonetheless, this species has not yet been widely studied regarding mating-type genes. In this study, we examined the MAT1-1 and MAT1-2 gene ratio in black koji molds (A. luchuensis, Aspergillus niger, and Aspergillus tubingensis) and in Aspergillus welwitschiae isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea. The number of strains with the MAT1-1 locus was 2 of 23 (A. luchuensis), 6 of 13 (A. tubingensis), 21 of 28 (A. niger), and 5 of 10 (A. welwitschiae). Fungal species A. tubingensis and A. welwitschiae showed a 1 : 1 ratio of MAT1-1 and MAT1-2 mating-type loci. In contrast, A. luchuensis revealed predominance of MAT1-2 (91.3%) and A. niger of MAT1-1 (75%). We isolated and identified 2 A. luchuensis MAT1-1 strains from Meju, although all strains for making shochu in Japan are of the MAT1-2 type. These strains may be a good resource for breeding of A. luchuensis to be used in the Asian fermented-food industry.

• 한국식품과학회지
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• 제18권5호
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• pp.376-381
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• 1986

마이야르반응이 대두발효식품의 주갈변반응이라는 종래의 주장을 부정하는 증거와 함께 특히 한국재래식 대두발효식품의 갈변현상은 주로 오염된 세균 때문일 수 있다는 가설을 제시하고 이를 증명하기 위해 가정에서 만든 된장시료로부터 티로신이 첨가된 배지에 갈변색소를 생성할 수 있는 세균 26균주를 분리하여 이들 세균들이 모두 Bacillus subtilis임을 밝혔다. 이 갈변세균들은 0.1% 티로신이 첨가된 yeast extract-peptone-glucose 배지에 짙은 갈색 내지는 암갈색 색소를 생성하였으나 티로신이 첨가되지 않았을 때는 갈변색소를 생성시키지 않았다. 분리세균중 임의로 선택된 갈변세균을 티로신이 함유된 액체배지에 진탕 배양했을 때 균체증식 곡선의 정상기 이후부터 갈색색소를 왕성하게 생성하였으며 0.1% 티로신이 첨가된 배지와 같은 조성으로 티로신만 제외된 배지에서의 변색의 차이는 $OD_{490}$이 7.4정도였다. 또한 갈변세균을 배양한 배지로부터 추출한 조효소액은 티로신을 $2.1{\times}10^{-3}OD/min$로 도파는 $5.0{\times}14^{-3}OD/min$의 속도로 갈변시켰다. 참고로 된장원료중의 티로신 함량을 계산한 결과 0.936%가 있다는 것이 밝혀졌다.

• 한국식생활문화학회지
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• 제4권4호
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• pp.357-368
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• 1989

In this study, the kinds of Dog Meat Cooking, side dishes, ingredients, seasonings and recipes were surveyed in 21 Dog Meat Cooking restaurants in Korea from July to August of 1989. 1. Actually, there were four Dog Meat Cooking recipe. Tang (soup:湯) has been served in 20 (95.2%) restaurants and Sukyuk(boiled in water:熟肉) in 19(90.5%) ones. Junkol(boiling vegetables and meat with seasoning:煎骨) and Muchim(sauteed with seasoning:무침) has been done in 16(76.2%) and 10(47.6%) restaurants, respectively. 2. According to the frequencies, the main seasonings when served were roasted perillar powder (95.2%), soybean paste (95.2%), vinegar(81.0%), Dadegi (mixed much red pepper powder, minced ginger, minced garlic, minced onion and black pepper powder, 66.7%), pepper(61.9%), salt(61.9%), salt(61.9%), minced ginger(57.1%), minced garlic(57.1%) and prepared mustard(38.1%). 3. The number of side dishes were 26. Among vegetables, green pepper(90.5%), sliced garlic(81.0%) were served. Chinese cabbage(61.9%) and Kagtuki(42.9%) out of Kimchi and leek salad(28.6%) were also served. 4. The total 17 ingredients were used in Dog Meat Cooking. The major one were white onion (100%), perillar leaf(72.2%), leek(66.6%) and parsley(47.2%).