• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.508-535
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• 1998

콩(soybean 대두)을 이용한 식품은 동양에서는 콩 전체를, 서양에서는 콩의 영양성분을 분리하여 제품화하고 있다. 콩 전체를 자주 이용하는 동양권에서는 발효식품과 비 발효식품으로 편의상 나누는데, 주요 비 발효식품으로는 풋콩 또는 청콩단(green vegetable soybeans . edamame), 콩가루, 콩나물, 콩국 또는 두유, 두유막(soy protein-lipid film : yuba), 두부 등이 있으며 발효식품으로 우리가 잘 알고 있는 간장, 된장을 비롯해서 청국장, 템폐(tempeh), 낫또(natto), 콩 요구르트, 콩치즈 등이 있다. 아마도 콩 단백질을 식용으로 하는 면에서 두부가 대표적인 식품이라고 말할 수 있다.(중략)

• Food Science and Preservation
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• v.8 no.3
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• pp.308-312
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• 2001

This study was conducted to investigate the characteristics of yogurt prepared with different mixing ratios of 'Jinpum ' bean and sword bean(Canavalin gladiata). The crude protein content of 'Jinpum' bean used raw material was 38.0%, whereas that of sword bean was 27.5%. The pH and sugar content of ferment solution were deceased significantly up to 4 hours after strain inoculation but reduced slowly artier 8 hours. The content of organic acid and lactic ferments were increased. After 20 hours fermentation there was no significant differences between yogurt processed with 100% 'Jinpum' bean and yogurt processed with 95% 'Jinpum' bean and 5% sword bean. The number of lactic acid bacteria in yogurt processed with 95% 'Jinpum' bean and 5% sword bean was increased up to 20 hours but thereafter was decreased rapidly, showing the similar values compared to that of yogurt processed with 100% 'Jinpum' bean. The color values of yogurt processed with 95% 'Jinpum' bean and 5% sword bean artier 20 hours fermentation were similar to that of yogurt processed with 100% 'Jinpum' bean whereas those of yogurt processed with 90% 'Jinpum' bean and 10% sword bean were no little difference before and after fermentation. In the result of sensory test of yogurt prepared with 95% 'Jinpum' bean and 5% sword bean, adding strawberry syrup was more preferred than apple syrup.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.633-637
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• 2005

The effects of adding hull powders of black soybean on quality characteristics of tobu were studied. Proximate composition of the black soybean hull powders was crude ash, crude protein, crude fat, and carbohydrate at 2.60, 11.35, 2.18, and 73.97%, respectively. The addition of 5% black soybean hull powder decreased the production of whey and consequently increased the yield of tobu. Texture properties of evaluation hardness, adhesiveness, chewiness were the best in tobu which was made with 5% black soybean hull powders. Sensory evaluation showed texture, firmness were not significantly different among tobu with yellow soybean, black soybean, and added to 0.5% black soybean hull powders. At the beginning of the period of storage, there were not differences of microbial cell count as increasing black soybean hull powders, but observed after passing 5 days. The results of total microbial cell count showed that adding 5% black soybean hull powders in processing tobu extend storage time.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.3
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• pp.239-248
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• 2007

Although high nutritional values and continuous identification of important functional substances of soybean [Glycine max (L.) Merrill.] promote consumption of soybean products worldwide, informations on quality of brand soybean is not enough for consumers. Total of 100 brand soybeans [32 for soypaste and source, 45 black testa (lage), and 17 black testa (small) or medicinal soybean and beansprout soybean] were collected at supermarkets and several external quality factors were analyzed. Brand soybeans were marked with the environmental friendly and intimating words along with soybean (white or yellow), black soybean (black-, frost-, late frost-, green or inner-green-), medicinal soybean and beansprout soybean. Among 100 brand soybeans 30% was 1 kg package and 59% was 500 g package, difference between printed and actual weights of 70% brand soybeans was ${\pm}1%$ and weights of 2/3 of brand soybeans were higher than printed weight. Range of 100 seed weights of soypaste and source, black testa (large) and black testa (small) and beansprout soybeans were $23.7{\sim}47.8g$, $21.9{\sim}44.5g$ and $9.5{\sim}15.0g$, respectively. Although ranges of 100 seed weights of soypaste and source and black testa (large) soybeans were similar, 63% of soypaste and source were less than 29 g, while 78% of black testa (large) soybeans were higher than 30 g. Although average and highest percentages of seeds separated with 6.7 mm sieve were similar with 87.4% and 99.9% for soypaste and source soybean and 86.5% and 99.5% for black testa (large) soybean, respectively, the lowest percentages were 70.7% for soypaste and source soybean and 14.4% for black testa (large) soybean. When 100 seed weight was greater than 35 g, 90% of seeds were remained on 6.7 mm sieve. On the other hand 100 g weight and percentage of seeds remained on 6.7 mm sieve showed significantly positive correlations [r=0.7488** for soypaste and source soybean and r=0.7874** for black testa (large) soybean when 100 seed weight was $20{\sim}30g$. Based on hilum color and/or appearance, 76% of brand soybeans collected (more than 90% in yellow testa soybeans) were found to be mixed more than 10% with other cultivars or landraces. Foreign materials such as sand, piece of clothe, wood piece, dead insects, other soybeans were found in 20% of brand soybeans. Average test weight of brand soybeans was 762g $L^{-1}$ with a range of $645{\sim}820g\;L^{-1}$. Soybeans from local markets were as good as brand soybeans in 100 seed weight, uniformity of seeds, weight of foreign materials and test weight.

• Korean Journal of Breeding Science
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• v.40 no.2
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• pp.143-152
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• 2008

This study was conducted to obtain basic information on mainstem, branch and leaf characteristics related to canopy for development of high yielding cultivar using 70 Korean soybean cultivars developed from 1913 to 2000. Variations of canopy width, branch length, and canopy width/length ratio were higher compared to other characteristics among 12 mainstem and branch characters. Variations of petiole angle, leaflet width/length ratio and compound leaf dry weight were higher than other characteristics among eight leaf characters related to plant canopy. Three classifications of soybean cultivars were used based on usage: I)soy sauce and tofu, II)bean sprout, and III)cooking with rice. Canopy width/length ratio was higher in group III, cooking with rice than group I, soy sauce and tofu, and group II, bean sprout, and there was no difference between the two, group I and group II. The total branch length/main stem height ratio was higher in group II, bean sprout and group III, cooking with rice than group I, soy sauce and tofu. Mainstem and branch characteristics related to plant canopy were classified into four groups by ratio of canopy width/length and total branch length/main stem length, respectively. Soybean cultivars with narrow canopy and high dependence of mainstem were Danweonkong, Keumkangkong, Shelby, and Shinpaldalkong. Soybean cultivars with broad canopy and high dependence of mainstem were Kanglim, Keumkangdaelip, and Jinyulkong, and a cultivar with broad canopy and high dependence of branch were Geomjeongkong 2. Leaflet length/width ratio was lowest in cooking with rice and there was no difference between soy sauce and tofu and bean sprout. Compound leaf area was largest in cooking with rice and smallest in bean sprout. Leaf petiole length was short in bean sprout and there was no difference between soy sauce and tofu and bean sprout. Leaf petiole angle was highest in cooking with rice and lowest in bean sprout. Leaf type was classified into four groups based on leaflet width/length ratio and compound leaf area, respectivly. Buseok and Taekwangkong had an oval leaflet and largest area of compound leaf. Eunhakong and Sohokong had extreme narrow leaflet and smallest area of compound leaf. Leaf petiole type was classified into three and four groups based on leaf petiole length and angle, respectively. A soybean cultivar with the shortest petiole length and smallest petiole angle was Eunhakong and cultivars with short petiole length and large petiole angle were Alchankong, Muhankong, and Pureunkong. A soybean cultivar with long petiole length and small petiole angle was Sinpaldalkong 2. Among a total of 70 Korean soybean cultivars, Eunhakong had an extreme narrow type in leaf, smallest compound leaf area, shortest petiole length, and smallest petiole angle of compound leaf.

• Proceedings of the KAIS Fall Conference
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• 2009.12a
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• pp.382-385
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• 2009

제주의 콩산업은 식품 안전경쟁력, 품질경쟁력, 가격경쟁력, 시장교섭력이 열위에 있는 실정이다. 또한 콩 가공제품은 단순가공 및 제품 다양화가 부족한 실정이고, 가공업체도 영세성을 벗어나지 못하고있다. 본 연구에서는 제주지역의 콩이 처한 현실과 문제점을 살펴보고, 생산, 가공, 유통 및 조직 부문 전반에 걸쳐 수직적 수평적 유기적으로 통합할 수 있는 제주 콩 클러스터 구축 방안을 제시했다. 제주 콩 클러스터는 제주 콩 클러스터 사업단을 설치하고 생산시스템, 연구개발시스템, 산업화지원시스템, 실용기술지원시스템, 서비스지원시스템을 갖추고, 이를 총괄하는 운영본부를 둔다. 제주 콩 클러스터 사업단의 조직화가 확립되어 유통조직체계가 구축이 되면 농가는 안정된 판매처와 소득을 확보할 수 있을 것이다. 또한 환경 친화적 콩 식품 원료 농산물이 재배되고 안전 고품질관리체계가 형성될 것이다.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.627-631
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• 2010

The allergenicity of soybeans was analyzed using polyclonal antibodies and the blood sera of patients with soybean allergy, using fourteen different varieties of soybeans that are consumed in Korea. The study that used polyclonal antibodies having specificity for soybeans showed that while some of the fourteen varieties of soybeans contained additional protein bands indicating antigenicity, others lacked such bands, and the most antigenic protein was found in Jinpum soybeans. In comparing blood sera reactivity of four patients having soybean allergies, who had antigenicity values of 65U/ml or more according to CAP testing, the soybean varieties of Danbaek and Shinpaldal2 had the most reactivity and Daewon had the least. The result that the allergenicity of proteins in soybeans differs according to the variety of soybean, leads to the conclusion that it may be possible to reduce consumer allergic reactions to soybean products by choosing an appropriate variety of soybeans.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.534-542
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• 2006

The protein contents of soy protein isolate (SPI) and soft wheat flours were 83.5% and 8.5%, respectively. The addition of SPI increased the protein content but decreased the sedimentation value. Alkaline water retention capacity (AWRC) value increased with SPI addition and was highly correlated with protein content. Increasing SPI flour content significantly decreased the maximum, minimum and final viscosities. Mixograph peak time was positively correlated with protein content and AWRC. The PH and specific gravity of the cake batter increased with increasing SPI content. The SPI addition reduced the loaf and specific loaf volume compared with soft wheat flour. The lightness of the cake crust decreased, while the redness and yellowness increased, with SPI flour addition. SPI addition resulted in a decrease of overall acceptability, but an increase in hardness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1149-1155
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• 2010

This study was conducted to investigate the changes of quality characteristics, and mineral, oxalate and phytate content during soymilk process. The yields of soymilk ranged from 8.43 mL/g in Bokwangkong to 9.15 mL/g in Bongeuikong and Hannamkong, and total soluble solid contents were ranged from $4.37^{\circ}Brix$ in Anpyeongkong to $7.17^{\circ}Brix$ in Bongeuikong, respectively. The pH and total acidity of soymilk ranged from 6.43 to 6.86 and from 1.48% to 1.65%, respectively. The viscosity of soymilk was the highest value of 20.80 cP in Hannamkong and the lowest value of 15.73 cP in Dawonkong. The highest value of calcium content of soymilk was 1.589 mg/g in Seonheukkong, and oxalate and phytate in soymilk were high at 2.14 mg/g in Hannamkong and 2.18 mg/g in Anpyeongkong, respectively. The transfer ratio of oxalate from soybean to soymilk was the highest value of 77.6% in Jinpumkong 2, and one of the phytate was the highest value of 87.5% in Dongpuktae and the lowest value of 13.9% in Hojangkong.

• 두채산업
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• s.8
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• pp.26-29
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• 1990