• KSBB Journal
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• 제18권2호
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• pp.117-121
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• 2003

The study was carried out to determine the effect of storage property and qualities on soybean sauce and paste by adding different amount of pyroligneous liquor obtained by sujpercritical fluid extraction(SFE). Purified pyroligneous liquor obtained by SFE at 4$0^{\circ}C$/110 bar contained p-cresol, o-cresol and m-cresol food sterilizers, but no toxic substances such as tar, scorched, furfuraland and monophenol. Thus pyroligneous liquor was considered to be suitable as natural food preservative. In case of soybean sauce, pyroligneous liquor was tested to determine the potential of natual food preservative to prevent flim formation on soybean ksauce 15days at 3$0^{\circ}C$. Increasing amounts of purified pyroligneous liquor added to soybean sauce prevented film forming yeasts. In case of paste, pyroligneous liquor was tested to determine the potential of natural food preservative to inhibit browning on paste 60 days at 3$0^{\circ}C$. Purified pyroligneous liquor added to paste inhibited brown pigment. As a result, purified pyroligneous liquor offered a promising way of improving the quality and storage property of soybean sauce and paste.

• Microbiology and Biotechnology Letters
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• 제11권3호
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• pp.241-248
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• 1983

Lupin seed was used to make Meju, the fermentation starter for Korean soybean sauce and paste in substitution for soybean and the fermentation characteristics were compared with those of soybean. Mejus were prepared by in-oculating Asp. oryzae on the cooked whole beans. The dried Mejus were used for making fermented bean sauce and paste by mixing with brine and subsequent ripening for 4 weeks. In general the protease activity and amylase activity-during ripening were higher in lupin seed Meju than those of soybean Meju. The increase in protease activity correlated to the increase in $\alpha$-amino nitrogen content of the fermented paste and sauce. The development of dark-brown color of the sauce during ripening faster with lupin seed Meju compared to soybean Meju. In sensory evaluation the flavor score of lupin seed sauce and paste was slightly lower than that of soybean products but the overall quality of fermented lupin seed sauce was acceptable.

• KOREAN JOURNAL OF CROP SCIENCE
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• 제41권3호
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• pp.257-265
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• 1996

To obtain the basic informations necessary to develop the production technology of vegetable soybean seeds, this study was conducted at the National Crop Experiment Station, RDA, Suwon, Korea in 1993. Seeds of three vegetable soybean varieties, 'Mikawashima', 'Hwaeomputkong', and 'Seokryangputkong' produced at Pyeongchang, a highland in Korea and introduced from Japan were planted on April 20 in the field. The emergence rate among varieties was significanlty different. Emergence rate of seeds produced at Pyeongchang was higher by 7% than that of the seeds from Japan. Rate of pod infection by Phamapsis spp., brown spot by Septaria glycines, soybean mosaic virus(SMV), and downy mildew by Peronospora manshurica in the field was not different between locations. The growth characteristics, yield components, and green pod and grain yields were not different between locations. Therefore, it was proved that the production of vegetable soybean seeds with the better quality and higher emergence is possible in highland, Korea. possible in highland, Korea.

• Korean Journal of Breeding Science
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• 제40권4호
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• pp.479-483
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• 2008

A new sprout-soybean cultivar, "Hoseo" was developed at the Honam Agricultural Research Institute (HARI) in 2007. Hoseo was selected from a cross between Camp and Nattosan. The preliminary, advanced, and regional yield trials to evaluate the performance of Iksan 57 were carried out from 2003 to 2007. This cultivar has a determinate growth habit with purple flower, grayish brown pubescence, yellow seed coat, grayish brown hilum, rhomboid leaflet shape and small seed size (7.4 g/100 seeds). The maturity date of "Hoseo" is 12 days earlier than the check variety, "Pungsan". It has good seed quality for soybean-sprout and resistance to lodging. This cultivar has resistance to soybean mosaic virus (SMV) and necrotic symptom (SMV-N). The average yield of "Hoseo" was 2.51 ton per hectare in the regional yield trials (RYT) for double cropping carried out for three years from 2005 to 2007.

• Applied Biological Chemistry
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• 제44권1호
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• pp.30-34
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• 2001

Physicochemical properties of milled rice, brown rice, pearled barley, wheat, sorghum, foxtail millet, soybean, and adzuki bean were evaluated for the production of extrusion formed multi-grain. Grain flours showed large differences in chemical composition including starch, protein, fat, ash, and total dietary fiber contents. Grain flours were brighter in the following order of milled rice>pearled barley>soybean>brown rice>wheat>sorghum>adzuki bean>foxtail millet, and most of the grain flours showed red-yellowish color. Mean particle sizes of grain flours were different among various grains, and whole grain flours tended to have coarser particle size than milled grain flours. The amounts of damaged starch in cereal flours were varied from 5.4 to 10.9%, and limited amount of damaged starch was present in legume flours. Water absorption index of grain flours was, in decreasing order, adzuki>bean>milled rice>brown rice>sorghum>wheat>foxtail millet>pearled barley>soybean. Water solubility index was higher in legume flours containing high protein content.

• Korean Journal of Food Science and Technology
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• 제54권1호
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• pp.94-102
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• 2022

Defatted soybean, larvae of brown mealworm (Tenebrio molitor), and powdered pupae of silkworm (Bombyx mori) were fermented in solid and liquid forms using Aspergillus oryzae and Bacillus subtilis. The protein degradation rate (NDR) through solid fermentation was the highest in the fermented soybean control sample (54.69±6.54%), followed by silkworm pupae (34.82±5.99%) and brown mealworm larvae (30.54±3.80%). When these edible insects were fermented in liquid form, solid extraction yield was 37.73-46.88%, and protein yield was 47.47-63.02%. NDR of fermented liquid form products increased to 58.90, 52.62, and 50.13% for soybean, brown mealworm larvae, and silkworm pupae, respectively. SDS-PAGE of the liquid fermented products confirmed that microbial fermentation decomposed higher-molecular-weight proteins into small polypeptides. In vitro digestibility of liquid forms of edible insects increased by 1.26 to 1.53 times after fermentation. The protein solubility, foaming ability, and foam stability of liquid-fermented edible insects all tended to increase through fermentation.

• Journal of the Korea Academia-Industrial cooperation Society
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• 제22권4호
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• pp.49-55
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• 2021

The purpose of this study was to compare the quality characteristics of each brown rice glutinous rice red pepper paste prepared. In this study, brown rice, glutinous rice, and red pepper paste were prepared with various enzyme preparations. A 20-day study of the physicochemical and microbiological properties of each enzyme through the results process showed significant differences. In particular, brown rice red pepper paste manufactured using cozies purchased from Sunchang was functionally superior to rice cozies and bean cozies, with probiotics of 7.1-7.5×107 CFU/mL, lactobacillus of 1.9-2.2×103 CFU/mL, 48.67-52.30%, and 58.57-63.90%. When the results were combined, the composition of microorganisms and enzymes of fermented soybean paste purchased from Sunchang was not confirmed, but brown rice chili paste with nutritional and functional properties could be prepared compared to A.oryzae and A. kawachii.

• Journal of Animal Science and Technology
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• 제63권6호
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• pp.1344-1354
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• 2021

This study was conducted to evaluate the effects of brown rice (Japonica) on growth performance, nutrient digestibility, and blood parameters of weanling pigs. A total of 60 weanling pigs (28-day-old, 30 barrows and 30 gilts, 6.73 ± 0.77 kg body weight [BW]) were randomly allotted to 2 dietary treatments (6 pigs per pen; 5 replicates per treatment) in a randomized complete block design with the initial BW and sex as blocks. The dietary treatments were a typical nursery diet based on corn and soybean meal (CON) and the CON replaced 50% of corn with brown rice (BR). Pigs were fed respective dietary treatments for 5 weeks. For the last week of experiment period, pigs were fed respective dietary treatments containing 0.2% chromic oxide as an indigestible marker. Fecal samples were collected from randomly selected 1 pig in each pen daily for the last 3 d after the 4-d adjustment period. Blood was collected from randomly selected 1 pig in each pen on d 0, 3, 7, and 14 after weaning. Compared with pig fed CON diet, pigs fed the BR diet were found to have higher (p < 0.05) final BW, overall average daily gain, and apparent ileal digestibility (AID) and apparent total tract digestibility (ATTD) of dry matter and energy. However, there were no significant differences between the groups with respect to average daily feed intake, gain to feed ratio, frequency of diarrhea, and the AID and ATTD of crude protein during overall experimental period. Similarly, there were no significant differences on blood parameters between the groups. Thus, the findings of this study indicate that brown rice (Japonica) can be used to replace 50% of corn in the diet of pigs during the nursery period without negatively affecting growth performance, nutrient digestibility, or blood parameters.

• Journal of the Korean Society of Food Science and Nutrition
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• 제22권2호
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• pp.186-189
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• 1993

The effect of soybean oil on frying time and number of frying treatment on quality of Yu-kwa (Korean traditional rice cookie) were examined. As the frying time increased, acid value and POV were increased from 0.08 to 0.23 and 1.78, respectively. But the quality of Yu-kwa was not influenced by the frying time. And as the frying time increased, unsaturated fatty acid (oleic and linoleic acid) was decreased, while saturated fatty acid (palmitic acid) was increased. The color was drastically changed on frying oil which showed a dark brown color, but there was no difference in Yu-kwa. As the frying time increased, acceptability was decreased on sensory evaluation, but significant difference among samples tested within significant level 5 % was not revealed.

• Korean journal of applied entomology
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• 제16권1호
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• pp.41-45
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• 1977

The systemic insecticides carbofuran $(Curaterr\; 3\%\; G)$ mephosfolan $(Cytrolane\; 2\%\; G)$ and disulfoton$(Disyston\; 5\%\; G)$ were evaluated in the field for conrol of some insects on soybeans when the insecticides were applied in seeding-pits at the rates of 4.6, 9.2 and 13.8 mg(a.i)/pit at the planting time. Control of the soybean aphid (Aphis glycines Matsumura) and the two-spotted spider mite (Tetranychus telarius(L.)) on soybeans was obtained for about 2 to 3 months, but their treatments were ineffective against the soybean moth (Grapholitha glycinivorella Matsumura). For the control of aphids and mites, disulfoton was better than carbofuran and mephosfolan. The insecticides slightly reduced the soybean stands, while the low-dose treatments of carbofuran slightly increased the stands. Carbofuran and mephosfolan caused severe phytotoxicity at the early stages, but disulfoton showed slight or negligible phytotoxicity. The phytotoxic symptoms in carbofuran and mephosfolan treatments were shelving the large number of brown or black-brown spots on the cotyledon and the first-leaves, and in addition to that showing necrosis along the leaf-margin. The symptoms in disulfoton treatments were slight withering along the leaf-margin of the first-leaves. In spite of good control of aphids and mites, there were no differences in soybean yield.