• 미생물학회지
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• 제3권1호
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• pp.7-10
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• 1965

Higher number in colony counts in coliforms, total aerobes, and anerobes was obtained from marketable soy-bean mash than front that in fermented tank. The ratio between coliform contamination and total viable cells was higher in red pepper mash than in soy-bean mash. E. coli, contaminated in soy-bean mash persisted longer at low temperature ($0^{\circ}C$-$^5{\circ}C$) than at room temperature and they vanished after seven days of storage at room temperature. At 30.deg.C and 35.deg.C, these organisms were more effected than at room temperature. E. coli cells, inoculated in red pepper mash, were not recovered at room temperature after five days incubation. Soy-bean mash, completely fermented at normal conditions, were detected to contain $10^8$- $10^9$ organisms per gram of sample. On the contrary, marketable soy-bean mash were found to have more than 10$^{9}$ per gram samples. Since samples were found to have more than $10^9$ aerobes and anaerobes per gram, contamination of coliforms seemed to be apparent.

• 한국식품영양학회지
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• 제22권4호
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• pp.678-686
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• 2009

The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.

• 한국식품조리과학회지
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• 제28권1호
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• pp.41-49
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• 2012

This purpose of this study was to develop a tea with small red bean which have been known to have effect regarding anti-obesity, fatigue recovery, edema recovery, blood circulation, etc. In order to provide baseline data for small red bean tea we investigated the general components, antioxidative effect and proanthocyanidin analysis in small red beans[Phaseolus angularis W.F. Wight.]. Physicochemical analysis(pH, sugar content, salinity, turbidity), color, anti oralmicrobial activity, content of saponin and sensory test of small red bean with different boiling time in 8 minutes(SR1), 16 minutes(SR2), 24 minutes(SR3), 32 minutes(SR4), 40 minutes(SR5) was also measured. It was shown that the crude fat, carbohydrate, moisture, crude protein, crude ash content of small red bean were 1.0%, 63.9%, 12.8%, 18.7%, 3.6%. DPPH free radical scavenging activity, the total phenolic compounds content and flavonoid content increased significantly (p<0.001). The results of analyzed proanthocyanidin was distinguished by characteristic UV-visible spectra with absorption maximum at 320 nm($t_R$ 7.589 min). As the boiling time(8 minutes:SR1, 16 minutes:SR2, 24 minutes:SR3, 32 minutes:SR4, 40 minutes:SR5) of small red beans increaseds, the pH significantly decreased(p<0.001). The sugar content, salinity and turbidity significantly increased(p<0.001). Moreover, Hunter L, a and b values, crude saponin also increased(p<0.001). The results of analyzed activity against oral bacteria, S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a higher antibacterial activities than E. coli and S. aureus. MIC was measured that S. mutans, S. sobrinus, P. intermedia and P. gingivalis showed a lower MICs than E. coli and S. aureus. The results regarding sensory test measures, In case of color, refreshing taste and overall quality, SR3 had the highest preference overall among tested samples. In cases conceming odor and taste, SR5 had the highest preference and with regards to sweetness and saltyness, SR4 had the highest preference.

• 동아시아식생활학회지
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• 제25권3호
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• pp.451-459
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• 2015

식품으로 사용되는 팥은 생팥이 아닌 증자팥을 사용하며, 고온의 열수로 삶은 후 제조된다. 본 연구에서는 팥을 이용한 고부가가치 식품개발 연구의 일환으로, 생팥의 열수 추출물 및 팥을 삶은 후 증자액을 폐기하고 제조한 증자팥의 열수 추출물을 조제하고 이들의 유용성분 및 항산화, 항균, 항당뇨 및 항혈전 활성을 비교 평가하였다. 생팥 및 증자팥의 추출효율은 각각 16.2% 및 14.8%로 생팥이 1.1배 높았으며, 총 폴리페놀, 총 플라보노이드 및 환원당 함량은 생팥이 증자팥보다 각각 2.5배, 2.1배 및 1.5배 높았다. 생팥의 DPPH 음이온 및 ABTS 양이온 소거능 및 환원력 평가 결과, 증자팥보다 모두 높게 나타나, 팥의 항산화 활성이 고온의 열수 삶기 과정 중 소실됨을 알 수 있었다. 반면, nitrite 소거능은 생팥보다 삶은 증자팥에서 더욱 강하게 나타났다. 항균 활성 평가결과, 생팥의 열수 추출물에서만 그람양성 세균에 대한 활성이 나타났으며, 증자팥의 경우 항균 활성은 $500{\mu}g/disc$ 농도까지 나타나지 않았다. 또한 in-vitro $\alpha$-amylase 및 $\alpha$-glucosidase에 대한 저해활성과 항혈전 활성에 관련된 thrombin, prothrombin, coagulation factors에 대한 저해활성 평가 결과, 생팥의 비가열 추출물과는 달리, 생팥 및 증자팥의 열수 추출물은 전분분해 저해 및 항혈전 활성이 인정되지 않았다. 본 연구결과는 생팥 및 증자팥의 열수 추출물의 항산화, 항당뇨 및 항혈전 활성이 비가열 에탄올 추출물보다 미약하며, 생팥의 유용활성이 증자팥에서는 거의 남아 있지 않음을 제시하고 있으며, 팥을 이용한 고부가가치 식품 제조 시 적합한 삶기 공정 및 팥 증자액의 효율적인 이용에 대한 연구가 필요함을 제시하고 있다.

• Journal of Biosystems Engineering
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• 제23권5호
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• pp.481-490
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• 1998

A computer vision system to measure low flow rate of solid particles was developed and tested to examine its performance with various sized 7 kinds of seeds, perilla, mung bean, paddy, small red bean, black soybean, Cuba bean and small potato tuber. The test was performed for two types of particle flow, continuous and discontinuous. For the continuous flow tested with perilla, mung bean and paddy, the tests resulted correlation coefficients for the flow rates measured by the computer vision and direct method about 0.98. Average errors of the computer vision measurement were in a range of 6∼9%. For the discontinuous flow tested with small red bean, black soybean, Cuba bean and small potato tuber, the tests resulted correlation coefficients for the flow rates measured by the computer vision and direct method 0.98∼0.99. Average errors of the computer vision measurement were in a range of 5∼10%. Performance of the computer vision system was compared with that of the conventional optical sensor to count particles in discontinuous flow. The comparison was done with black soybean, Cuba bean and small potato tuber, and resulted that the computer vision has much better performance than the optical sensor in a sense of precision of the measurement.

• Food Science and Biotechnology
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• 제14권1호
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• pp.46-48
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• 2005

Growth inhibitory effects of ethanol extracts of green tea and pine needles on Bacillus stearothermophilus isolated from spoiled red bean paste were detected at concentrations higher than 750 ppm, and antimicrobial activity of pine needle extract was slightly higher than that of green tea exract. Growth inhibitory effect of pine needle extract in nutrient broth adjusted to pH 6.0, water-activity 0.92, and $45\;^{\circ}$Brix was observed at 500 ppm. These results indicated growth of B. stearothermophilus could be inhibited by adding pine needle and green tea extracts.

• Journal of Biosystems Engineering
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• 제39권4호
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• pp.283-289
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• 2014

Purpose: This study was carried out to evaluate the labor requirement and the cost-reducing effects of the pick-up type pulse crop harvester compared with those of conventional harvesting for soybeans and red beans. Methods: The labor requirement and the cost to gather, thresh, and clean for conventional harvesting operations were surveyed; those for the pick-up type pulse crop harvester were estimated for soybeans and red beans. The annual capacity of the harvester and the break-even area of the two harvesting methods were also estimated. Results: For soybean harvesting, the labor requirement of 0.57 hour-persons/10 a for the pick-up type pulse crop harvester reflects a 91.9% reduction in the labor requirement of 7.00 hour-persons/10 a for conventional harvesting. Machinery costs of 51,300 won/10 a for the harvester were estimated for an annual harvesting area of 52.5 ha/year, representing a reduction of 33.3% from the 78,700 won/10 a cost of conventional harvesting. A break-even area of 28.4 ha was estimated for the two harvestings. For red bean harvesting, the labor requirement of 0.57 hour-persons/10 a for the harvester reflects a 92.6% reduction in the labor requirement of 7.66 hour-persons/10 a for conventional harvesting. For an annual harvesting area of 52.5 ha/year, annual capacity of 52.5 ha/year and machinery costs of 51,700 won/10 a were estimated for the harvester, reflecting a reduction of 44.7% in the cost of 93,500 won/10 a for conventional harvesting. A break-even area of 23.1 ha was estimated for the two harvestings. A governmental subsidy for purchasing the harvester could contribute to reducing the break-even area and harvesting costs. Conclusions: The pick-up type pulse crop harvester for soybean and red bean harvesting could reduce the labor requirement and costs of conventional harvesting, and a governmental subsidy for purchasing the harvester will improve the economics of the harvester for efficient mechanical harvesting.

• 한국자원식물학회:학술대회논문집
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• 한국자원식물학회 2003년도 춘계 학술발표대회
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• pp.104-104
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• 2003

In this study, seven grain seeds(sorghum maize, buckwheat, soy bean, mung bean, red bean, and barngrass) and germinated seven grain seeds were examined the fibrinolytic activity through fibrin plate assay and SDS-PAGE. The results obtained were as follows : 1. In the fibrin plate assay, the extracts of maize, barngrass, sorghum and buckwheat showed fibrinolytic activity. Especially, Maize of them showed fibrinolytic activity that was almost similar to plasmin, fibrinolytic enzyme used as a positive control. 2. In the SDS-PAGE of seven grain seeds, fibrinolytic activity was remarkably shown in mung bean and red bean. 3. In the fibrin plate assay of germinated grain seeds, buckwheat(5 mm), buckwheat(10 mm) and soy bean(10 mm) showed a level of fibrinolytic activity that was about 0.3 fold than 1.0 unit of plasmin, Also maize(10 mm) of them showed a level of fibrinolytic activity that was about 0.5 fold than 1.0 unit of plasmin. As a result, maize of grain seeds was found that it has a strong fibrinolytic activity.

• 한국식품영양학회지
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• 제25권1호
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• pp.32-49
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• 2012

This paper reviews 14 studies of the Joseon Dynasty(1392~1909) to examine the traditional Korean foods in Korean festivals. A total of 12 studies mentioned Seollal, Daeboreum, Dongji, Nappyeng as festivals involving. Traditional foods 10, Yudu, 9, Sambok and Junggujeol, 8, Chuseok and Seotdalgeummeum, 7, Samjinnal, Chopail, and Dano, 5, Jungwon, and 4, Hansik. In terms of the types of traditional foods, 13 studies mentioned red bean gruel, 12, Yaksik, 11, Tteokguk, 10, sudan and dog meat, 8, the custom of cracking the outer shell of different types of nuts, 7, Guibagisul(an ear-quickening wine), rice cakes(azalea hwajeon, zelkova rice cake, bean and turnip rice cake), 6, a chrysanthemum cakes, 5, Songpyeon, charunbeung(wagon-wheel rice cake), chrysanthemum wine, and sparrow meat, 4, Gangjeong, red bean grue, wine and snack, Jeonyak, 3, rice cakes, the making of soy sauce, Nabyak, roasted hare meat, foods for guests during, New Year festivities and rice cakes. The most frequently recorded festival foods were rice cakes and wine in various forms. This paper's review of ancient documents from the Joseon Dynasty provides a better understanding of Korea's folk customs, particularly traditional foods. In addition, this paper's findings are expected to help sustain Korea's traditional customs and foods and facilitrate the spread of Korea's food culture worldwide.

• 한국식품과학회지
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• 제25권6호
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• pp.698-702
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• 1993

온도 증가에 따라 용출되는 soluble carbohydrate는 온도가 증가할수록 더 큰 분자들이 많이 용출되었고 동부나 녹두는 아주 유사한 용출 양상을 보였다. 그리고 팥은 동부나 녹두보다는 분자량이 작지만 강낭콩보다는 큰 분자들이 용출되었고 $95^{\circ}C$에서의 용출양상이 동부나 녹두의 $85^{\circ}C$에서의 용출양상과 비슷해지는 것을 알 수 있었다. 그러나 강낭콩은 온도가 증가되어도 아주 작은 분자들이 계속 많이 용출되어 강낭콩 아밀로오스가 작은 분자들로 이루어져 있다는 것을 시사했다. 텍스쳐실험결과 전분겔의 특성은 녹두가 가장 견고성이 크고 동부는 응집성이 가장 컸다. 팥이나 강낭콩은 견고성과 응집성 모두 동부나 녹두에 비해 낮았다. 15분간 가열하여 제조한 전분겔의 경우 가열온도가 증가할수록 견고성과 응집성이 증가하였다. 1시간 가열하여 제조한 전분겔의 경우 동부와 녹두는 $85^{\circ}C$에서보다 $95^{\circ}C$에서 견고성이 감소하였으나 팥이나 강낭콩은 가열온도 증가에 따라 견고성이 증가하였고 시료 전분겔 모두 응집성은 증가 하는 양상을 보였다.