• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.235-244
• /
• 2014

The purpose of this study was to investigate the effect of freezing and thawing rate on the physical properties of soybean sprouts to improve the quality of processed soybean sprouts during distribution and storage. Cooked soybean sprouts were frozen by air-blast freezing (ABF) system at $-45^{\circ}C$ or natural air convection freezing (NCF) system at $-24^{\circ}C$, then thawed using microwave oven by varying output power (0, 400, 800 and 1,000 W) until $75^{\circ}C$. The quality of soybean sprouts was measured by the water content, hardness and springiness. In addition, the internal microstructure of soybean sprouts was observed by optical microscope. For results, water content of soybean sprouts thawed by 1,000 W in a microwave showed the lowest value after natural air convection freezing. Springiness of soybean sprouts thawed by all amounts of output power was decreased in comparison with control. Hardness was increased only in soybean sprouts thawed by 1,000 W after air-blast freezing. However the gaps between springiness and hardness were relatively small with control at 1,000 W thawing, after air-blast freezing. Internal microstructure of the soybean sprouts was more damaged as freezing and thawing time were increased. In conclusion, high freezing and thawing rate might improves the quality of soy bean sprout, and IQF freezing and 1,000 W of microwave thawing appears to be the optimum condition for frozen HMR production. From the results freezing and thawing process parameters might can be use as quality control parameters as various type of sprout products processing.

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1998.04a
• /
• pp.51-52
• /
• 1998

• Proceedings of the Korean Society of Crop Science Conference
• /
• 1998.04a
• /
• pp.49-50
• /
• 1998

• The Korean Journal of Food And Nutrition
• /
• v.12 no.1
• /
• pp.1-6
• /
• 1999

The strain isolated for making chungkuk-jang was Bacillus subtilis which formed sport with 98% ratio. Logarithmical culture was inoculated(1,000 CF/g) to the steamed soybeans and at th optimum fer-mentation conditions(4$0^{\circ}C$, RH 90%) fermentation progressed very rapidly and synchronously. Fermen-tation time was 24 hours on the optimum fermentation conditions. During activated fermentation chun-gkuk-jang's aroma and flavor created. After finishing the fermentation the spore forming ratio was 95% and replenishment was not occured easily during aging at the below 5$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.39 no.7
• /
• pp.986-991
• /
• 2010

This study was conducted to investigate the changes of mineral, oxalate and phytate during tofu processing with Korean recommended soybean cultivars. Fourteen cultivars were selected by distribution of calcium, oxalate and phytate contents. Tofu was manufactured and analyzed for quality characteristics, mineral, oxalate and phytate contents. The yield and moisture contents of tofu ranged from 137.77% in Anpyeongkong to 201.91% of Geomjeongkong 4, and 74.42 (Bongeuikong)~80.01% (Hojangkong), respectively. The lightness (L-value), redness (a-value) and yellowness (b-value) ranged from 53.05 (Dawonkong) to 86.16 (Jipumkong 2), -2.04~5.85, and from 3.28 in Geomjeongkong 4 to 16.17 of Cheongjakong, respectively. The hardness of tofu with selected soybean cultivar ranged from 537.36 g (Dongpuktae) to 1696.05 g (Jinpumkong 2). The highest calcium content was 1.488 mg/g in Dawonkong, oxalate and phytate in tofu were high at 0.40 mg/g in Geomjeongkong 4 and 0.41 mg/g in Dawonkong, respectively. The transfer ratios of oxalate and phytate from soybean to tofu were ranged from 0.31~19.70 and 0.41~19.70%, respectively.

• Korean Journal of Microbiology
• /
• v.49 no.4
• /
• pp.391-397
• /
• 2013

Changes in ${\beta}$-glycosidase activity, total phenolic and isoflavone contents, and antioxidant activities during the fermentation of Korean black soybeans (Seoritae and Seomoktae) fermented food cheonggukjang by the potential probiotic Bacillus subtilis CSY191 were investigated. The levels of total phenolic and isoflavone-malonylglycoside and -aglycone contents increased, while 2,2-azinobis (3-ethyl-benzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity and ferric reducing/antioxidant power (FRAP) increased, but the isoflavone-glycoside contents decreased after cheonggukjang fermentation. The content of antioxidant compounds, including isoflavone-aglycones and -malonylglycosides, was increased by fermenting-processing, whereas the content of isoflavone-glycosides was decreased in the fermented soybeans. In particular, the Seoritae soybean fermented at 3 $7^{\circ}C$ for 48 h displayed the highest antioxidant activities, compared to those of the Seomoktae soybean and the fermented. The highest levels of daidzein, glycitein, and genistein were present at concentrations of 253.0 ${\mu}g/g$, 72.5 ${\mu}g/g$, and 114.1 ${\mu}g/g$ after 48 h of Seoritae soybean fermentation. From those results, we suggest that the high antioxidant activity of cheonggukjang of black soybeans might be related to the markedly higher levels of total phenolic and isoflavone-aglycone and -malonylglycoside contents achieved during fermentation.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.298-308
• /
• 2009

In order to establish the quality standard of Jeju traditional Doenjang(soybean paste), general components, free sugar, organic acid, fatty acids, amino acids, and isoflavones contents were analyzed. Moisture, crude ash, crude protein, crude lipid, acid value, pH, and salinity were 37.33~47.43%, 12.75~15.97%, 11.06~14.28%, 0.08~0.53%, 17.83~27.55 mg/g, 4.82~5.12, and 10.66~13.91% respectively. The content of amino type nitrogen was 301.06~573.89 mg%. The compositions of free sugar were glucose (0.81~10.22 mg/g), maltose(0.64~5.28 mg/g), sucrose(0.78~3.86 mg/g), and fructose(0.72~1.11 mg/g). The major organic acid was lactic acid (89.30~180.39 mg/g). Total free amino acids were from 13.89 to 15.51%, which makes no difference between the test samples. Among amino acids, glutamic acid was abundant (2.12~2.55%). The contents of isoflavones were 274.87~431.96 mg/kg, less than those of commercial soybean paste. In fatty acid composition of soybean paste, the most abundant fatty acid was found to be linoleic acid as 61.54~66.79% in Jeju traditional Doenjang. This results might be caused by the differences of brewed periods, microflora, processing methods and used soybean cultivars.

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.5
• /
• pp.645-652
• /
• 2000

A total of 80 piglets ($5.18{\pm}0.61kg$ of BW; 16 d of age) were fed experimental diets to evaluate the effect of extruded full-fat soybean (EFS) on the growth of eatly weaned pigs. Pigs were allotted into five treatments based on body weight, in a completely randomized block design. Each treatment has 4 replicates of 4 animals each. Treatments consisted of diets representing substitutional ratios of EFS for soybean meal. 1) 100:0 (SBM), 2) 75:25 (EFS 25), 3) 50:50 (EFS 50), 4) 25:75 (EFS 75) and 5) 0:100 (EFS 100). During phase I (d 0 to 7), piglets were fed diets containing 3,340 kcal ME, 26% crude protein, 1.85% lysine, 1.0% Ca and 0.9% P. For phase II (d 8 to 21), piglets were fed diets supplying 3,340 kcal ME, 23% crude protein, 1.65% lysine, 0.9% Ca and 0.8% P. Urease activity (pH rise) of EFS (0.18) was three times higher than that of SBM (0.06) indicating that processing conditions were not efficient enough to inactivate urease activity. During the first week postweaning, pigs fed SBM had significantly greater average daily gain (ADG), average daily feed intake (ADFI) and better feed conversion ratio (FCR) compared to pigs fed FFS diets. Linear negative effect on growth rate was found as the inclusion rate of FFS increased. During d 8 - 21 postweaning, piglets fed EFS 50 diet showed the best ADG and FCR despite no significant difference between treatment SBM and EFS 25 have been observed. Overall, piglets fed diets up to 50% FFS inclusion rate exhibited similar weight gain. Only piglets fed EFS 100 diet showed a significantly decreased growth rate. No other significant effect was found in feed intake and feed conversion ratio. At d 7, dry matter digestibility was higher in pigs fed SBM diet than piglets fed EFS 75 diet (p<0.05) and crude protein digestibility was higher in piglets fed SBM diet than piglets fed EFS 50, EFS 75 and EFS 100 (p<0.05). At d 21, no difference other than in phosphorus digestibility was detected. This indicates that piglets at 21 d postweaning are capable of utilizing nutrients from FFS. No treatment effects were detected in blood metabolites. The data suggests that piglets at 16 d of age are not sufficiently mature to use extruded FFS in their diets. Nevertheless, FFS seemed to be able to replace upto 50% of SBM in weaned piglet diet.

• Korean journal of food and cookery science
• /
• v.21 no.2 s.86
• /
• pp.163-170
• /
• 2005

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.42 no.4
• /
• pp.452-458
• /
• 1997

Seed characteristics such as seed size, seed shape and cotyledon color are important in relation to processing and cooking of soybean. Seed shape, water absorption rate, and alkali digestibility were evaluated for 28 local black soybean collections. Water uptake rate was low in small seed size at low temperature(5, 2$0^{\circ}C$). However, higher water absorption rate was observed at high temperature(40, 6$0^{\circ}C$) regardless of seed size. When seeds soaked up water, it reached to water absorption equilibrium after 10 hrs below 2$0^{\circ}C$, within 10 hrs at 4$0^{\circ}C$, and around 4 hrs at 6$0^{\circ}C$, respectively. Significant positive correlations were observed between 100 seed weight and length, width and thickness of seed, respectively. Alkali digestibility value(ADV) was higher in large seed group than in small seed group. Among seed characteristics, significant positive correlation was shown between ADV and 100 seed weight, length, width, thickness and hilum length of seed, respectively. Soybean seed with green cotyledon showed higher ADV than that with yellow cotyledon.