• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1208-1213
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• 2008

The changes in the contents of GABA ($\gamma$-aminobutyric acid) and free amino acids (FAA) were analysed by HPLC in soybean fermented with Monascus pilosus IFO 480, which showed the highest GABA-producing ability among the five different strains. The significant increase (p<0.05) of GABA was observed in Monascusfermented soybean (MFS) with an average 4.5-fold increase of FAA. The contents of GABA (78.5 mg /100 g dry weight, dw) and FAA (5458.5 mg /100 g dw) were enhanced in MFS compared with unfermented soybean (31.5 mg /100 g dw, 1634.0 mg/100 g dw, respectively) during 30 days fermentation at $30^{\circ}C$. Acidic amino acids (i.e., glutamic acid and aspartic acid) in FAA files were found in large quantities (837.0 mg /100 g dw, 580.5 mg /100 g dw, respectively). Moreover, the sum of essential amino acids of MFS (1681.5 mg /100 g dw) at 20 days fermentation increased by 3.6 times compared with that of the control (469.0 mg /100 g dw). The results indicate that Monascus-fermentation have great potential for the enrichment of GABA and free amino acids in soybean.

• 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)

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.141-147
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• 2008

This study investigated the isoflavone contents and physiological properties of non-fermented soybean (NF) and the fermented soybeans prepared with Asp. oryzae (AO) and B. natto (BN). The total isoflavone contents (daidzin, genistin, daidzein and genistein) of NF, AO and BN were 81.8 mg/100 g, 130.7 mg/100 g and 139.5 mg/100 g, respectively. Especially, the total phenol contents of NF, AO and BN were 2.1%, 4.3% and 7.6%, and the total flavonoid contents were 1.3%, 1.6% and 2.7%, respectively. The nitrite-scavenging abilities of NF, AO and BN were 34.4%, 55.2% and 92.5%, respectively. Antimicrobial activity of BN was shown to be the strongest to Bacillus cereus, Staphylococcus aureus and Escherichia coli. The SOD-like activity was the strongest in AO, whereas the electron donating ability was the strongest in BN. Antioxidant activity of AO at concentration of 0.02% was stronger than BN or NF.

• Proceedings of the Korean Society of Life Science Conference
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• 2001.06a
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• pp.87-102
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• 2001

콩관련 자연 발효식품의 기능성 증진은 품질 및 저장성을 증진시키는 방안, 자연 발효조건의 제조공정에서 발생될 수 있는 식품 안전성의 문제를 해결하기 위한 방안, 생리활성 기능을 제고하는 방안 등이 있을 수 있다. 현재까지의 국내외 연구결과는 대체로 주원료의 종류와 전처리 과정, 부원료의 첨가 및 배합비율, 발효균주의 종류와 첨가방법, 발효공정의 변화 등을 통하여 기능성 증진의 효과를 획득하는 것으로 되어 있다. 본 발표에서는 우리나라 콩 발효식품 중에서 전통메주와 검정콩 청국장에 한정하여 기능성 증진을 위한 기초적인 몇 가지의 실험결과를 발표하고자 한다.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.56-62
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• 2008

This study was carried out to investigate the changes in microflora, enzyme activity and sensory quality of four kinds of cheonggukjang during fermentation. Three different kinds of cheonggukjang were prepared with germinated soybeans using rice straw, Bacillus natto, B. natto plus Aspergillus oryzae, and the last one was prepared with non-germinated soybeans using rice straw. The pH values of cheonggukjang prepared with germinated or non-germinated soybeans increased up to 36 hr of fermentation and then decreased. The number of bacteria and molds increased significantly up to 24 hr of fermentation and then leveled off during fermentation. Acidic and neutral protease activities of all cheonggukjang continuously increased significantly during fermentation. ${\alpha}$- and ${\beta}$-Amylase activities of cheonggukjang decreased slightly during fermentation except cheonggukjang prepared with germinated soybeans using the mixed culture. The number of microflora, protease and ${\alpha}$-amylase activities were highest in cheonggukjang prepared with germinated soybeans using B. natto plus A. oryzae. The results of the sensory evaluation revealed that for overall acceptability, the cheonggukjang prepared with germinated soybeans using B. natto plus A. oryzae was similar to the cheonggukjang prepared with non-germinated soybeans using rice straw.

• Proceedings of the EASDL Conference
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• 2003.04a
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• pp.80-80
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• 2003

전통적으로 오랜 세월동안 콩이나 콩 발효 식품을 이용해온 동양인에게는 구미의 여러나라에 비해 유방암과 대장암의 발생율이 훨씬 낮다는 것은 잘 알려진 사실이다. 그 이유는 콩을 발효시킴으로써 새로운 기능성 성분의 생성으로 인한 생리활성 효과를 기대할 수 있기 때문인 것으로 파악되고 있다. 이러한 생리활성 효과를 검토하기 위해 본 연구에서는 증자된 콩에 메주로부터 분리한 Bacillus sp.와 Aspergillus sp.를 이용하여 혼합 발효시킨 후, 동결 건조하여 분쇄 후 분말화 하였다.(중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1066-1071
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• 2012

In this study we investigated the change in antigenicity and allergenicity of Meju, a traditional Korean soybean product, by fermentation via 3 different microorganisms. The steamed soybeans were fermented with Lactococcus lactis subsp. lactis and/or Aspergillus oryzae and/or Bacillus subtilis. Proteins in soybean were degraded after fermentation. Antigenicity or allergenicity were analysed by immunoblotting and ELISA using soybean protein-specific polyclonal antibodies or soybean allergic patient sera. The best degradation was achieved by three step fermentation using nisin-producing Lactococcus lactis subsp. lactis IFO12007, A. oryzae and B. subtilis. Allergenicity and antigenicity were also starkly reduced after three step fermentation. The three-step fermentation method developed in our lab suggests an excellent alternative to reduce the allergenicity of soybeans.

• 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 Science and Nutrition
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• v.32 no.3
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• pp.388-392
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• 2003

This study was conducted to examine the effect of soy flour on tapioca non- steamed fermentation. A whole soy flour was higher than roasting soy flour in alcohol content. Alcohol content was increased up to 2% of soy flour, and decreased after adding 3% soy flour. The pH and total acidity were showed no significant differences by adding soy flour, roasted soy flour, water and enzyme. The optimum conditions for alcohol production were 2% (w/w) of soy flour,0.5% (w/w) of enzyme and 250% (v/w) of water at 96 hr. Addition of soy flour increased yield of alcohol.

• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2002.06a
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• pp.11-12
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• 2002