• 한국식품영양학회지
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• 제19권4호
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• pp.381-391
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• 2006

The rheological properties of dough made the substitution of wheat flour(composite flour) at the levels of 0%, 5%, 10% and 15% soymilk residue flour, with addition of vital wheat gluten at the levels of 3, 6 and 9% were investigated. And nutrition contents of soymilk residue flour were analyzed. The results were as follows; Principal components of soymilk residue flour were 22.0% crude protein, 13.2% crude lipid, 54.3% carbohydrate, 27.2% dietary fiber and $220{\mu}g/g$ isoflavones. Free amino acid component of soymilk residue were L-glutamic acid, L-leucine, L-lysine, L-valine, L-phenylalanine, L-isoleucine, L-threonine, L-methionine and L-cystine. Total dietary fiber content of bread with soymilk residue and wheat flour were 5% soymilk residue; 3.50%, 10% soymilk residues; 4.65%, 15% soymilk residues; 5.96%, and wheat flour bread: 2.1% respectively Mixing water absorption capacity was increased by increasing amounts of added soymilk residue and vital wheat gluten. Dough development time was increased by increasing amounts of added soymilk residues, while decreased by increasing amounts of vital wheat gluten. The dough volume of composite flour with 5%, 10% and 15% soymilk residue flour were the smaller than wheat flour dough. But the dough volume was increased by added vital wheat gluten, and the composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. This study proved that the dough volume of composite flour with 5% soymilk residue flour and 9% vital wheat gluten was better than the others. On the other hand, the soymilk residue flour contains dietary fiber, isoflavone, protein, lipid and carbohydrate. Therefore the soymilk residue flour will be very useful as food material.

• 한국식품조리과학회지
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• 제21권4호
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• pp.433-439
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• 2005

Soybean is an important plant as it is the source of protein and oil as well as various phytochemicals that are related with biological activity. Over the past decades, scientists have conducted considerable research on the physiological properties of soybeans, especially isoflavones, which are the characteristic components in soybeans. However, there is no research on the properties or the bio-functionality of soybean leaf. Jangachi and kimchi are two of the traditional special dishes of Gyungsang Province in Korea which we made from soybean leaves. Depending on the recipe, green or yellow soybean leaves are used for the preparation of these two side dishes. We compared the antioxidative activity and measured the contents of isoflavones, total phenol, chlorophylls, carotenoids, and vitamin C in the ingredients (green and yellow soybean leaf) and the final side dishes (jangachi and kimchi). We Int report that isoflavones were contained in soybean leaf and that jangachi had the highest isoflavone contents among the samples. Yellow soybean leaf contained higher isoflavones than green soybean lear and kimchi. From the TEAC assay results, the sequence or antioxidative activities was yellow soybean leaf > soybean leaf jangachi > green soybean leaf > soybean leaf kimchi. The sequence was the same with total phenol contents, indicating that antioxidative activity is highly related with total phenol level. Chlorophylls, carotenoids and vitamin C existed abundantly in green soybean leaf. In conclusion, soybean leaf could be a good material for health due to the presence of isoflavones and the other useful antioxidants mentioned above.

• 한국식품조리과학회지
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• 제32권2호
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• 동아시아식생활학회지
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• 제14권4호
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• pp.363-369
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• 2004

Three different doengjang(fermented soybean paste) were prepared by using B. subtilis SS103 with high angiotensin converting enzyme(ACE) inhibitory activity, Asp. oryzae and mixed culture of two organisms, respectively. Quality characteristics and the inhibitory activity were compared. $\beta$-Amylase activity rapidly increased during 30 days of fermentation, but lower activity was found in doenjang prepared with B. subtilis. However, $\alpha$-Galactosidase activity decreased for 15 days of fermentation and little activity was observed after that fermentation period. Protease production tended to increase during the fermentation. High protease activity was found only in doengjang prepared with Asp. oryzae, but the doengjang prepared with B. subtilis SS103 showed very low activity. Total isoflavone content at 90 day fermentation was the highest in doengjang prepared with mixture of Asp. oryzae and B. subtilis. ACE inhibitory activity increased during the fermentation period. The highest activity was found in doengjang made with mixture of Asp. oryzae and B. subtilis. Sensory evaluation on doengjang itself and its soup indicated that doengjang made with mixture of Asp. oryzae and B. subtilis showed higher acceptability on taste, flavor and color than those prepared with only Asp. oryzae or B. subtilis, respectively.

• 한국작물학회지
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• 제51권spc1호
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• pp.152-159
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• 2006

본 연구는 나물용 콩의 파종기가 콩나물 원료콩의 품질에 미치는 영향을 구명함으로써 양질 콩나물 품종육성과 재배기술 확립을 위한 기초 자료를 얻고자 $2000{\sim}2001$년에 호남농업연구소 전작시험포장에서 파종시기 시험과 콩나물 간이검정실에서 콩나물생장 시험을 수행하였다. 시험 결과를 요약하면 다음과 같다. 1. 종실의 자반립, 열피립 및 미숙립 발생율은 5월 25일 파종이 6월 15일과 7월 5일 파종에 비하여 높았고, 풍산나물콩이 자반립, 열피립 및 미숙립 발생율이 가장 낮았으며 한남콩이 발생율이 가장 높았다. 2. 조단백질함량은 파종기가 늦어지면서 감소하였고, 5월 25일과 6월 15일 파종에서 다원콩이 가장 높았고 7월 5일 파종에서는 풍산나물콩이 가장 높았다. 조지방함량은 파종기에 따른 일정한 경향이 없었으며 소명콩이 가장 높았고 다원콩이 가장 낮았다. 3. Isoflavone의 aglycone 함량은 6월 15일 파종이 가장 많았고 다음으로 7월 5일파종이 많았으며, 5월 25일파종이 적었고, 품종간에는 소명콩이 가장 많았고 다원콩이 가장 낮았다. 4. 종실의 품질향상을 위한 나물콩의 파종기는 지나친 일찍 또는 늦게 심는 것 보다 품종 특성을 고려하여야 할 것으로 판단되었다.

• 생명과학회지
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• 제18권10호
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• pp.1420-1425
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• 2008

본 연구에서는 명조건 하에서 발아된 콩으로 청국장을 제조하여 발효특성을 확인하고자 하였다. 수분함량은 명조건과 암조건에 따른 유의적인 차이는 없었으나 미발아 청국장에 비해 10%이상 수분흡수가 이루어짐을 확인할 수 있었다. 암조건 청국장과 명조건 청국장의 pH는 각각 미발아 청국장에 비해 1.0 이상 상승한 것으로 나타났다. 색도는 명조건 청국장이 미발아 청국장과 암조건 청국장에 비해 좀 더 어두운색을 띄는 것으로 나타났다. 암조건과 명조건 청국장의 세균수는 미발아 청국장에 비해 10배 이상 성장이 활성화되는 것으로 확인되었으나 원료 콩의 발아조건에 따른 차이는 없는 것으로 확인되었다. 암조건과 명조건 청국장의 점질물은 미발아 청국장에 비해 약간 증가하는 것으로 나타났다. 암조건과 명조건 청국장의 isoflavone 함량은 미발아 청국장에 비해 10%이상 증가하였으며, 명조건 발아와 암조건 발아에 따른 유의적인 차이는 없는 것으로 나타났다. 관능적 특성을 확인한 결과 명조건과 암조건 청국장 모두 관능적 특성에서 미발아 청국장에 비해 떨어지지 않는 것으로 확인되어 새로운 발효식품으로 활용할 수 있을 것으로 기대된다.

• 한국축산식품학회지
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• 제28권5호
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• pp.667-674
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• 2008

This study was conducted to investigate the effects of germinated and fermented unmarketable soybean (GFS) on laying performance and egg quality in laying hens. A total of two hundred laying hens were divided into 5 groups (5 treatment $\times$ 4 replication $\times$ 10 birds each) and fed with the experimental diets for 8 wk as follows: control, GFS free; T1, GFS 0.15%; T2, GFS 0.3%; T3, GFS 1%; T4, GFS 2%. The laying performance, egg quality, blood profiles, cecal microbial population, isoflavone content in egg yolk were investigated. There were no significant differences laying performance, relative liver and spleen weights, egg yolk color, eggshell color among groups. Eggshell strength in groups fed with diets containing GFS increased, but not significantly. Eggshell thickness significantly increased in the GFS-supplemented group. No significant differences were observed in the blood profiles and intestinal microflora after supplementation. The decrease of Haugh unit during storage was alleviated by feeding of GFS (p<0.05). The concentrations of malondialdehyde in groups fed with GFS were decreased as compared with control (p<0.05). Isoflavones in the egg yolk were detected in group fed with diet containing 2% GFS. These results showed that unmarketable GFS could be used as a favorable feed additive and feedstuff for production of quality enhanced and isoflavone fortified eggs.

• 생명과학회지
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• 제27권11호
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• pp.1299-1307
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• 2017

LOX-1,2,3 결핍과 비소화성 당류인 raffinose와 stachyose 함량이 낮은 품종(LRS)인 진양콩, 하영콩 및 대복콩을 원료로 하여 제조한 두부의 품질특성을 태광콩 두부와 비교하였다. 태광콩과 하영콩의 백립중은 여타 시료에 비해 유의적으로 높았다. 조단백질 함량은 태광콩에 비해 진양콩 및 하영콩에서 유의적으로 많았다. 두부의 수율은 태광콩, 하영콩 및 대복콩으로 만든 두부가 비슷한 수준이었다. 두부의 경도는 태광콩 및 대복콩으로 만든 두부가 가장 낮았으며, 하영콩으로 만든 두부에서 유의적으로 높았다. 콩 및 두부의 이소플라본 함량은 대조구에 비해 LRS 콩은 약 1.4~1.6배, 두부는 약 1.8~3.4배 높은 함량이었다. 콩의 총 페놀 함량은 대조구에 비해 하영콩 및 대복콩에서 유의적으로 높았다. 두부의 총 페놀 및 플라보노이드 함량은 대조구에 비해 하영콩 및 대복콩으로 만든 두부에서 유의적으로 높았다. 콩의 항산화 활성은 태광콩이 LRS 콩에 비해 높은 활성이었으나, 두부에서는 하영콩 및 대복콩으모 만든 두부가 대조구에 비해 유의적으로 높았다. 따라서 LRS 콩은 두부 제조에 적합하나 특히 하영콩이 콩의 단백질, 이소플라본 함량 및 두부의 항산화 활성 측면에서 가장 우수한 것으로 판단된다.

• 한국작물학회지
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• 제51권4호
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• pp.329-333
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• 2006

Soybean quality is determined based on protein content, lipid content and fatty acid composition, and several functional components including isoflavones, anthocyanins and functional activity. Because the level of each component changes during seed development, it is necessary to know the concentration of quality-related components in developing seeds. Little is known of the pattern of changes in quality-related components. Seeds from field-grown soybean was harvest from the $R_6$ stage to the $R_8$ stage in 2004. Seed characteristics and the level of nutritional components were examined. Seed moisture content was dropped rapidly after the $R_7$ stage in the tested varieties. Seed growth rate was the highest from the beginning of the $R_6$ stage to the mid-$R_6$ stage. Chlorophyll content was decreased rapidly in pods and seeds. However, seed growth period from the $R_6\;to\;R_8$ was 35 days. The crude protein content was. increased dramatically between 63 DAF and 70 DAF and then increased slightly. The pattern of isoflavone accumulation was nearly similar to that of seed weight increase. From the late $R_6$ stage to the $R_7$, the accumulation rate was higher as compared to other stages. The angiotensin inhibitory activity was increased according to seed development from 63 ($R_6$) to 84 DAF ($R_8$). The difference of inhibitory activity in heated soybean powder, however, was not great among stages. The inhibitory activity was affected by heating treatment. The most effective heating time was 10 min. Excessive heating longer than 30 min resulted in a lowered inhibitory activity of soybean on ACE.

• 한국작물학회지
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• 제49권4호
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• pp.309-315
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• 2004

This study was carried out to evaluate the seed quality of soybeans produced from upland and drained-paddy fields. Soybeans from drained-paddy field showed significantly higher in the 100 seeds weight and greater in the size of seed length than those from upland fields. However, there are no significant differences in seed width and thickness between upland and paddy fields. In case of Hunter's color value, the lightness (L) was significantly higher in the upland soybeans, but the a (redness) and b (yellowness) values were higher in the drained-paddy field soybeans. Seed appearance of drained-paddy field was poor than that of upland field. Soybeans produced from the drained-paddy field showed higher protein content, whereas, lipid and ash contents were higher in the upland field. Soybeans from upland field had lower contents of total amino acids compared to drained-paddy fields. No statistical differences were found in palmitic, linoleic, and linolenic, but stearic, oleic, saturated fatty acids (SFA), and unsaturated fatty acids (USFA) showed significant differences between soybean seeds from upland and drained-paddy fields. Genistein content was higher in the drained-paddy fields, while daidzein and glycitein contents were higher in the upland fields. This result suggested that the soil condition of drained-paddy field is more favorable to synthesis genistein than daidzein and glycitein.