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

• 한국작물학회지
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• 제43권2호
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• pp.83-88
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• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• 한국식품조리과학회지
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• 제26권3호
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• pp.314-322
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• 2010

The effects of five colored soybean (blue, red, yellow, white, and black) varieties on the quality characteristics of soybean paste (Doenjang) were investigated for proximate composition, salt content, pH, color, organic acid content, amino acid content, and mineral content after 80 days of aging. Soybean paste (Doenjang) samples were divided into TDS (traditional Doenjang prepared with soybean) and TDM (traditional Doenjang prepared with mixed soybeans, kidney bean, black soybean, kind of small bean, sword bean, green bean, red bean, at a radio of 1:1:1:1:1(w/w)). Moisture content was 49.66% for TDM and 49.52% for TDM. Protein and salt contents of the TDS sample were higher than those of TDM. The "L" values of the TDB sample increased the aging period was decreased. In contrast, the "L" and "$\alpha$" values of TDM did not show any significant differences. The main organic acids detected were malic acid > lactic acid > tartaric acid in the TDS and TDM samples. Glutamic acid contents were 2.83 g/100 g for the TDS sample and 2.15 g/100 g for the TDM. The levels of K, Mg, and Ca of the TDS sample were higher than those of TDM. No significant difference occurred between TDS and TDM regarding their quality characteristics after 80 days of aging. Further studies needed include sensory evaluation and functionality of soybean paste made from mixed soybean materials.

• 한국식품조리과학회지
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• 제25권3호
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• pp.337-344
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• 2009

The principal objective of this study was to determine the optimal mixing conditions of three different amounts of small black soybeans, sugar, and plain yogurt, for the preparation of a small black soybean smoothie. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for the small black soybeans, sugar, and plain yogurt. The physiochemical and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The L value and a value decreased with increasing quantities of small black soybeans, but the b values increased with greater additions of small black soybeans. Sweetness increased with increasing amount of added sugar. The results of sensory evaluation showed very significant values for color (p<0.01), taste (p<0.05) and overall quality (p<0.05) in the predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as follows: small black soybean 79.46 g, plain yogurt 275.07 g, sugar 21.20 g.

• 한국식품과학회지
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• 제40권1호
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• pp.56-62
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• 2008

대두를 $25^{\circ}C$에서 48시간 발아시킨 콩을 원료로 볏짚, Bacillus natto, B. natto와 Aspergillus oryzae 혼합균을 접종하여 제조한 청국장과 비발아콩 볏짚으로 제조한 청국장의 발효 중 미생물 및 효소활성도 변화를 조사하고 관능평가를 실시하였다. 4종류의 청국장 모두 발효가 진행되면서 pH가 서서히 증가하여 최대 pH를 보인 이후 다시 감소하여 발효 72시간에는 비발아콩 볏짚 청국장>발아콩 볏짚 청국장>혼합균주를 이용한 발아콩 청국장>B.natto를 이용한 발아콩 청국장 순으로 높은 pH를 나타내었다. 청국장 발효 중 미생물의 변화는 세균의 경우 모든 청국장에서 발효가 진행됨에 따라 급격히 증가하여 발효 12시간에 $10^7-10^8$ CFU/g를 나타내었으나 그 이후에는 발효시간에 따라 큰 변화를 나타내지 않았다. 곰팡이 수는 B. natto를 접종한 발아콩 청국장을 제외하고는 발효 48-60시간에 $10^8$ CFU/g로 최대값을 나타낸 이후 감소하였으며, B. natto를 접종한 청국장은 발효시간에 따라 지속적으로 증가하여 발효 72시간에 $10^8$ CFU/g을 나타내었다. Protease활성은 발효가 진행됨에 따라 acidic과 neutral protease 활성 모두 증가하였으며 neutral protease의 활성도가 acidic protease에 비해 높았다. 이는 청국장 발효과정 중 neutral protease의 최적 활성 pH인 7.0 부근으로 청국장의 pH가 변화했기 때문인 것으로 사료된다. ${\alpha}$-Amylase 활성도의 경우 혼합균주를 이용한 발아콩 청국장을 제외하고는 발효가 진행됨에 따라 전반적으로 감소하는 경향을 보였으며, ${\beta}$-amylase 활성도는 혼합균주를 이용한 발아콩 청국장을 제외한 다른 3 종류의 청국장에서 발효 12시간에 최대활성을 나나타낸 이후 감소하였다. 관능검사 결과 냄새와 향기에 있어서 비발아콩 볏짚 청국장의 선호도가 높은 것으로 나타났으나 전체적인 기호도는 B. natto와 A. oryzae를 이용한 발아콩 청국장과 비발아콩 볏짚 청국장이 유사하게 높게 나타났다.

• 대한본초학회지
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• 제22권4호
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• pp.127-135
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• 2007

Objectives : In this study we investigated the antiobese effects of mixed pills of pickled black soybeans with herbs(herbal Chokong pill, hereafter HCKP) in rats fed high-fat diet. It was evaluated by measuring the changes of body weight, adipose tissues weight and lipid profiles in serum. Methods : Black soybeans were pickled in vinegar for 15 days to prepare Chokong, at room temperature. For treatment group, HCKP was prepared, which five kinds of medicinal herbs(Rhynchosia nulubilis, Glycyrrhiza uralensis, Zizyphus vulgaris, Atractylodes macrocephala K, Astragalus membranaceus and Cornus officinalis) were added to dried Chokong. Four groups of male Sprague-Dawley rats were fed different diets during 9 weeks: normal diet containing 5%(w/w) com oil, high-fat diet containing 10%(w/w) lard plus 5%(w/w) corn oil (HF), high-fat diet supplemented with 1%(T1) and 5%(T5) HCKP powder, respectively. Results : The T5 group had markedly lower body weight gain and weights of epididymal adipose tissue when compared with HF group. There were significant differences in visceral adipose tissue weights, serum total cholesterol and triglyceride concentrations between the HF and T5 group. Then, the efficacy of powered HCKP on body weight and lipid profiles change in rats fed high-fat diet were induced dose dependantly. Conclusion : These results suggest that the possibility of HCKP, as an antiobese functional formula, by suppression of body weight gain and improved lipid profiles.

• Preventive Nutrition and Food Science
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• 제8권1호
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• pp.54-60
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• 2003

To develop a functional chungkookjang; the anticancer effects of chungkookjangs prepared with different varieties of soybeans, starters, fermentation periods and seasoning additive ratios; were studied against AGS human gastric adenocarcinoma cells using the MTT assay, at different stages chungkookjang processing. The chungkookjang samples exerted different antiproliferative effects according to the variety of soybeans used. The chungkookjangs manufactured with soybean var. manrikong exhibited the highest cytotoxicity against AGS human cancer cells. The chungkookjangs fermented with rice straw and B. licheniformis strongly inhibited the growth of the AGS human cancer cells. All fermented chungkookjangs had a strong inhibitory effect on the growth of the cancer cells; however, the non-fermented soybean (chungkookjang) showed a low inhibition rate. The fermented chungkookjangs mixed with red pepper powder (RPP) and garlic exhibited strong antiproliferative effect against the cancer cells, and chungkookjang prepaved with 1.1 % RPP and 1.1 % garlic showed the highest cytotoxicity against the cancer cells. The functional chungkookjang fermented with soybean variety of manrikong and B. licheniformis for 3 days at 4$0^{\circ}C$ and then mixed with 7.9% salt, 1.l% RPP and 1.1% garlic, exhibited a higher antiproliferative effect than the chungkookjangs prepared by traditional or modified methods, according to the MTT assay. The functional chungkookjang exhibited a similar anticancer effect to the traditional doenjang. These results indicate that the fermentation period and the ratio of seasoning additives, as well as the variety of soybeans and starter cultures may affect the degree of the anticancer effect of chungkookjang.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.363-368
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• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

• 한국작물학회지
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• 제52권3호
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• pp.239-248
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• 2007

현재 판매되고 있는 브랜드콩 100개(장류용 콩 32개, 검정콩 45개, 약콩 17개 및 나물용 콩 6개)를 2006년에 전국의 중대형마트에서 수집하고, 대비하기 위하여 재래시장에서 판매되는 콩 10개를 수집하여 표시의 정확성과 외관 품질을 분석한 결과는 다음과 같다. 1. 브랜드콩의 명칭은 영양성, 친환경 또는 친근감을 느끼는 용어와 함께 장류용 콩은 백태와 황태, 검정콩은 검정콩, 서리태, 늦서리태, 흑태, 청태, 속청, 속태, 그리고 약콩과 나물용 콩 등으로 다양하게 표기하였다. 2. 시판되는 콩의 판매단위는 1 kg 포장이 30%이고, 500 g 포장이 59%였으며, 최소포장단위는 200 g이었다. 표시중량과 실중량의 편차는 70%가 ${\pm}1%$였고, 약 2/3는 실중량이 표시중량 이상으로 비교적 정확하였다. 3. 상품에 무농약 농산물로 표시된 것이 6개였고, 특품 또는 상품으로 표시된 것이 9개였으나 외관 품질과는 관계가 적었다. 4. 상품화되어 판매되는 콩의 100립중 범위는 장류용 콩이 $23.7{\sim}47.8g$, 검정콩은 $21.9{\sim}44.5g$ 그리고 약콩과 나물용 콩은 $9.5{\sim}15.0g$이었다. 장류용 콩과 검정콩은 100 립중 범위가 비슷하였으나 장류용 콩은 29 g 이하가 63%인데 비하여 검정콩은 78%가 30 g이상으로 검정콩이 대체적으로 굵었다. 5. 장류용 콩과 검정콩을 크기 6.70 mm 체로 선별하였을 때 남는 콩의 비율은 평균과 최대치가 각각 87.4%와 86.5% 및 99.9%와 99.5%로 비슷하였으나 최소치는 각각 70.7%와 14.4%로 차이가 컸다. 콩의 100립중과 6.7mm 체로 선별하여 남은 콩의 비율은 유의한 정의 상관(각각 0.7488**과 0.7874**)이 있었다. 6. 종실의 100립중이 30 g 이상인 것들은 선별 비율이 90% 이상으로 차이가 작고 종실의 크기가 균일하였으나, 30 g 이하인 것들은 100립중이 낮을수록 선별되는 비율이 낮아 균일도가 떨어졌다. 7 제색(臍色)과 종실의 형태에 의하여 종실의 혼입여부를 조사한 결과 수집 브랜드콩의 76%는 10% 이상 서로 다른 종실들이 혼합되었는데, 장류용 콩은 90% 이상 혼입되어 검정콩 또는 약콩과 나물용 콩에 비하여 혼입율이 높았다. 8. 상품의 20%에 돌, 포대조각, 나무 조각, 곤충의 유충, 균사, 이종 콩 종자 등과 같은 이물질이 섞여 있어 상품의 품질을 저하시키는 원인이 되었다. 9. 브랜드콩의 용적중은 762 g $L^{-1}$였고, $645{\sim}820g\;L^{-1}$의 범위로 변이가 컸으며, 장류용 콩이 $747g\;L^{-1}$로 가장 낮았고, 약콩이 $758g\;L^{-1}$로 가장 높았다. 10. 재래시장에서 구입한 콩과 브랜드콩은 100립중, 정립율, 이물질 함량, 용적중 등 품질 평가 기준에서 차이가 없었다.

• 한국작물학회지
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• 제27권4호
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• pp.462-469
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• 1982

Since 1962, varietal development and dissemination for summer upland crops have been actively initiated by the Crop Experiment Station, Office of Rural Development, Suweon, Korea. The major breeding objectives of soybeans have been to develop varieties which are early maturing, disease resistant, and adaptable to late planting for after-barley cropping. Development of eleven new soybean varieties including Hwangkeumkong, Jangyeobkong, Danyeobkong, and Kwangkyo has greatly increased the soybean yield throughout country. For com, after development of Hwangok #2, a synthetic, in early 1960's, nine corn hybrids-single crosses, double-crosses, and three-way crosses-such as Jecheon-ok, Hoengseong-ok, Kwangok, Suweon #19, etc., have been disseminated mainly to Kangweon province, a major corn producing area in Korea, and drew up the yield over 4 tons per hectare. The major breeding objectives of sweet potato have been to develop varieties which have high starch content and root yield. Hwangmi, Hongmi, and Shinmi are three sweet potato varieties developed and disseminated by the Crop Experiment Station, Office of Rural Development and are grown most widely in Korea. Most of researches on cultural practices of upland crops have begun on a full scale from early 1960's. In soybeans, for example, no fertilizer but for barley was applied although the effects of phosphate and potassium fertilizers were great on soybeans in after-barley soybean croppings. The effects of heavy application of phosphate and calcium fertilizers on soybeans in newly reclaimed soils were recognized. Recently a mixed fertilizer for soybean (N; 40, P:70, K:60 kg/㏊) was developed and sold for soybean growers. The optimum planting densities of 220, 000 plants/ha in full-season cropping and 330, 000 pts/ha in after-barley cropping of soybeans were known from repeated experiments. For higher yield, a means of cultural practices such as transplanting-pinching, direct planting-pinching, and hilling-up, etc., were developed along with barley-stubble planting with no tillage and integrated herbicide application for labour savings. For sweet potato, cultural practices for planting date, harvesting date, fertilizer, and planting density were fully established. For early marketing, a technique of vinyl-mulching on sweet potato has also fully developed. For com, planting density of 37, 000 pts/ha in early 1960's has been changed to 55, 000 pts/ha for grain production and 67, 000 pts/ha for silage. The amounts of fertilizers have also been changed from 120-120-120kg/ha (N-P-K) in early 1960s to 180-150-150 kg/ha. These increases in number of plants per unit area and fertilizer levels have resulted in greater production for both grain and silage. At the same time, the production techniques of F1 seeds have also improved.