• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.2
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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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.2
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• pp.228-235
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• 1995

This study was conducted to obtain the basic informations for developing new varieties and cultural techniques for vegetable soybean at the Crop Experiment Station, Rural Development Administration, Suwon, Korea in 1992. Two vegetable soybean varieties, 'Hwaeom-putkong' and 'Seokryangputkong', and the other 'Jangyeobkong' for soy-paste were planted at three planting dates(April 15, May 15, June 15). The characteristics of growth, yield, and quality were compared between vegetable and soy-paste soybean genotypes in response to different planting dates.Vegetable soybean varieties, 'Hwaeomputkong' and 'Seokryangputkong' were more resistant to lodging, earlier in maturity, higher in the density of pod set on stem and percentage of poded nodes, and larger in grain size than Jangyeobkong for soy-paste. Earlier planting (April 15) of vegetable soybean varieties increased the yield of green pod as well as improved quality in number of green pods per 500g and length and width of green pod.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.3
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• pp.299-305
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• 1997

This study was conducted to investigate the effects of benomyl application at different growth stages on the infection of green pod and seed by Phomopsis spp. and yield in vegetable soybean. One early maturing vegetable soybean variety 'Seokryangputkong' was planted on 20 April at Suwon in 1996. The rate of non-infected green pods by Phomopsis spp. was most highly suppressed by benomyl application once at the R5 stage and twice at R4 and R6 stages. The rate of non-infected green pods was higher in branches than in mainstem, and in upper than in low part of plant. The Phomopsis seed decay at maturity was most highly decreased by benomyl application once at the R6 stage and twice at the R4 and R6 stages. Benomyl application effectively reduced the infection rate of green pod and seeds by Phomopsis spp. and increased the yield of non-infected green pods by 34∼76％ and non-infected seeds by 51∼98％.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.100-103
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• 2007

A field experiment was conducted in Agronomy farm at an altitude of 1350 m. above sea level in a randomized complete block design with three replications and eight treatments on vegetable type soybean in 2005. The objective was to see the effect of vermicompost alone and in combination with Rhizobium inoculum and mineral fertilizers on the yield of vegetable soybean. The result showed higher number of nodules from the non inoculated plot, however, the nodules weight was highest from the inoculated plots. No significant difference was notice statistically on roots and shoots dry weight. Soybean grain was obtained highest (32.3%) over the non inoculated plot followed by vermicompost plus inoculated, however, there was non significant difference. There was a slight increment on grain and straw yield from the inoculated plots over the non inoculated.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.3
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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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• v.42 no.6
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• pp.684-689
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• 2010

'Sangwon', a new cultivar for vegetable soybean, was developed from the cross between 'Keunolkong' and 'Oshimamidori', and was released at the National Institute of Crop Science (NICS) in 2007. The goal to develop a vegetable soybean cultivar with green pod, early maturity, large seed size, high yield, lodging tolerance, and resistance to disease such as soybean mosaic virus (SMV). 'Sangwon' has light green pod, early maturity, large seed, short plant height, and lodging tolerance. 'Sangwon' has determinate growth habit, white flower, gray pubescence, and oval leaf shape. The matured seeds have a yellow seed coat with light brown hilum, and a yellow cotyledon. 'Sangwon' has 5.8 cm fresh pod length, 13.2mm fresh pod width, 69.5 g seed weight per 100 green seeds, 44.0% green seed protein content, and 14.8% green seed oil content. At the regional yield trials (RYT) for vegetable soybean from 2005 to 2007, 'Sangwon' shows strong resistance to soybean mosaic virus (SMV) and tolerance to lodging in fields. Fresh pods of 'Sangwon' were harvested at the beginning of August. In the same tests, fresh pod of 'Sangwon' (10.39ton/ha) yielded 5% higher than 'Hwaeomputkong' (9.90ton/ha).

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.318-323
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• 2008

Nokwon, a new cultivar for vegetable soybean, was developed from the cross between Keunolkong and Hyangnam-1 and released in 2006. The pedigree of Nokwon, designated as Milyang 153 in 2003, was SS96425-2B-11-4-1-1-1. Nokwon, used as a vegetable soybean was characterized by dark green pod, large seed, very short plant height, and lodging resistance. Nokwon has determinate growth habit, white flowers, gray pubescence, oval leaf shape and brown pods at maturity. The mature seeds have a greenish yellow seed coat with brown hilum and yellow cotyledon. In Korea, Regional Yield Trials (RYT) for vegetable soybean from 2004 to 2006, Nokwon shows strong tolerance to soybean mosaic virus and lodging in fields. Fresh pods of Nokwon harvested at the beginning of August, and stem height was 11cm shorter than 45 cm of Hwaeomputkong. In the same tests, fresh pod of Nokwon (11.4 ton/ha) yielded 14% higher than Hwaeomputkong (10.0 ton/ha). Nokwon had 5.9 cm fresh pod length, 13.1 mm fresh pod width, 75.4 g seed weight per 100 green seed, 39.4% green seed protein content, and 17.3% green seed oil content.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.81-90
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• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• Culinary science and hospitality research
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• v.3
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• pp.327-341
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• 1997

Food materials usually contain much water, and thus are susceptible to decay be enzyme and microorganism. Cereals are usually consumed as staple food, but they have low protein content. Protein is a major component of body, and should be consumed as a nutrient for all ages. Animal protein like chicken and vegetable protein such as bean curd and soybean and good sources of high quality protein. Bean curd is a traditional food which have good nutrients, and so various cooking methods are needed to be developed for the supplement of high quality food. 1) Cereals such as rice, barley, and bean curd, soybean, green vegetables, tangle and brown seaweed are known as food for long life. 2) Soybean is able to suppress the formation of hydroperoxide by saponin and lecithin. 3) Curd in bean curd means soft in Chinese character, and bean curd may be the mother of cheese. 4) Bean curd have high nutrition and digestibility. As soybean is dipped longer in water for bean curd, the production rate is higher. 5) There are many kinds of bean curd products, and can be purchased inexpensively.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.255-260
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• 2002

Yukwa is a popular Korean traditional fried rice snack. The high fat content and porous structure of Yukwa cause it to rapidly become rancid, presenting difficult challenges for commercial distribution. In this study, an-tioxidant activities of green tea extracts (GTE) were evaluated in Yukwa fried in soybean oil (SBO), rice bran oil (RBO) and winterized rice bran oil (WRBO) during storage at 4$0^{\circ}C$ for 12 weeks. Lipid oxidation of Yukwa was determined by acid value (AV), peroxide value (POV), p-anisidine value(AnV), totox value and sensory evaluation. The addition of GTE to the oils reduced the increases in AV, POV, AnV, and totox. Totox increased most vapidly in Yukwa fried in SBO, fellowed by RBO>WRBO>SBO+200 ppm GTE>RBO+200 ppm GTE > WRBO + 200 ppm GTE (p<0.05). Sensory evaluation revealed that the addition of 200 ppm GTE delays rancidity in Yukwa by 7~8 weeks; providing compelling evidence that GTE is an effective antioxidant for Yukwa.