• 한국식품과학회지
• /
• 제21권2호
• /
• pp.224-228
• /
• 1989

시판 콩나물중 농약 잔류량을 측정하기 위한 신속 간편한 분석방법을 검토하고 서울시내 소재 콩나물 제조업소 및 시중에서 1987년 1월부터 1988년 2월에 걸쳐 콩나물 541건, 발아콩 168건을 구득하여 콩나물 재배시 주로 사용되는 것으로 알려진 Topsin-M, Vitavax, Thiram, Captan을 HPLC와 GLC로 분석하였다. Topsin-M, Vitavax, Thiram은 HPLC로 동시에 신속하고 양호하게 분리할 수 있었으며, Captan은 GLC로 타 성분의 방해없이 깨끗이 분리할 수 있었다. 농약이 검출된 시료는 콩나물 105건(19.4%), 발아콩 44건(26.2%) 이었다. 농약 성분별로는 Topsin-M 115건 $(7.65{\pm}2.71ppm)$, Vitavax 20건 $(2.27{\pm}0.42ppm)$, Captan 25건 $(2.17{\pm}0.93ppm)$이었고 Thiram은 검출되지 않았으며 그중 Topsin-M과 Vitavax가 동시에 검출된 시료는 11건 이었다.

• 대한영양사협회학술지
• /
• 제27권1호
• /
• pp.35-44
• /
• 2021

This study analyzed the intake of calories and nutrients based on the consumption of black beans. The survey was conducted on 124 college students (male: 42, female: 82), of whom 63.7% (79 students) were consumers of black beans. The calorie intake of the black bean intake group (1599.81±555.48 kcal) was significantly higher than that of the non-black bean intake group (1259.99±507.58 kcal) (P<0.01). The black bean intake group also showed a significantly higher intake of crude protein (P<0.05), plant protein (P<0.01), animal protein (P<0.05), crude fiber (P<0.001), plant calcium (P<0.001), plant iron (P<0.001), zinc (P<0.01), vitamin B2 (P<0.01), vitamin C (P<0.01), vitamin E (P<0.01) and folic acid (P<0.001) compared to the non-black bean intake group. There was a positive correlation between the frequency of black bean intake and crude fiber (P<0.05), plant calcium (P<0.05), plant iron (P<0.05), and folic acid (P<0.05). Overall, the black bean intake group was more likely to eat black sesame 13.82 times (95% CI=5.37, 35.55), white beans 10.79 times (95% CI=3.53, 33.02), mung beans 7.22 times (95% CI=2.58, 20.23), and brown rice 4.72 times (95% CI=1.88, 11.84), than the non-black bean intake group. In conclusion, we believe that black beans constitute a vital food ingredient that is necessary to provide Korean college students with a well-balanced diet.

• 한국작물학회:학술대회논문집
• /
• 한국작물학회 2022년도 추계학술대회
• /
• pp.323-323
• /
• 2022

Jack bean [Canavalia ensiformis (L.)], belonging to the Leguminosae family has been frequently used in edible and medicinal plants in Asian countries. Jack beans are high in protein which is approximately 30%. Concanavalin A (Con A) is a major protein of Jack bean and belongs to the family of legume lectins. It has inhibitory effect on hepatocellular carcinoma by inducing autophagy. However, Con A negatively affects nutrient utilization by other mechanisms. It binds to the glycoproteins and glycolipids of the digestive tract mucosa, inhibits the activity of the enzymes of the brush border of the enterocytes. In order to use Jack bean young seedpods, they are restricted to 'young pods (soft, pre-swelling)' according to the 'Food Code' (Ministry of Food and Drug Safety). Therefore, in this study, we investigated the quantitative change of Con A across developmental stages of Jack bean pods. Biological samples consisted of Jack bean pods and seeds in 7 stages of development. The expression pattern of Con A mRNA was monitored by quantitative reverse transcription PCR (RT-qPCR). Expression of Con A proteins was analyzed by western blotting. The expression of Con A mRNA and protein in the seeds tended to increase gradually as the seeds expanded. However, in pods, they were much less than in seeds. As the expression of Con A mRNA and protein increases as the pods thicken, it is predicted that Con A synthesis increases when the thickness growth of the pod begins after the length growth of the pod is completed. Since the expression of Con A in the pods and seeds in very low when the pods are about 2 cm, therefore 2 cm pods seem appropriate when using 'young pods'. It is also necessary to study other proteins in Jack bean, such as Urease and Canavalin. These studies will serve as the basis for processing Jack bean.

• Food Science and Biotechnology
• /
• 제14권5호
• /
• pp.672-675
• /
• 2005

Two anthocyanins were isolated from 1% HCl-20% methanol extracts of KG 97287 black common bean (Phaseolus vulgaris L.) using semipreparative, high-performance liquid chromatography (HPLC). The anthocyanins were identified using a combination of LC/ES-mass spectrometry (MS) and spectroscopic methods of UV-Vis, $^1H-$ and $^{13}C-$ nuclear magnetic resonance (NMR). The chemical structures of these two anthocyanins were elucidated as delphinidin 3-glucoside and petunidin 3-glucoside and their contents in KG 97287 black common bean seed coats were determined to be $2.614{\pm}0.11$ and $0.167{\pm}0.01\;mg/g$, respectively. These contents were lower than reported internationally and we recommend the introduction into Korea of high anthocyanin varieties of black common bean.

• 한국유기농업학회지
• /
• 제19권1호
• /
• pp.3-21
• /
• 2011

This paper tried to find various ideas for the purpose of increasing the demand for domestic bean which is the main raw material of bean curd products. To accomplish this objective, purchasing behavior of the current consumers were surveyed and the consumer evaluation of the products were investigated. Using experiment conjoint analysis, consumers' marginal willingness to pay for several important attributes of the products were derived. Among the attributes analyzed, the origin of the material bean turned out to be the most important attributes of all.

• 한국식생활문화학회지
• /
• 제10권2호
• /
• pp.83-88
• /
• 1995

This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.

• 대한가정학회지
• /
• 제20권2호
• /
• pp.85-89
• /
• 1982

The changes of various lipid content and fatty acids composition of mung-bean sprout during 6 days. The results are summarized as follows 1) The total lipid contents of mung-bean sprouts are generally decreased during growing. 2) On T.L.C. gram, triglyceride contents are decreased and free fatty acids and sterol are increased with time. 3) The ratio of unsaturated fatty acids to saturated fatty acids U/S are increased by six times after 4 days of mung-bean germination. 4) The contents of palmitic acid as main fatty acid in the mangbean but oleid, linoleic acid were increased after 2 days, 4 days, 6 days. 5) Total lipids from mung-bean sprouts contained fatty acid in order of linoleic acid, oleic acid. 6) The content of essential fatty acid are rich in 4 days.

• 미생물학회지
• /
• 제3권1호
• /
• pp.7-10
• /
• 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.

• 신재생에너지
• /
• 제9권3호
• /
• pp.29-35
• /
• 2013

This research analyzed the fuel characteristic change of spent coffee bean by torrefaction. The calorific value was increased from 4,974 kcal/kg to 6,075 kcal/kg ($260^{\circ}C$, 30min), 6,452 kcal/kg ($270^{\circ}C$, 30min), 6,823 kcal/kg ($280^{\circ}C$, 30min), 6,970 kcal/kg ($260^{\circ}C$, 30min). The highest energy yield was obtained when the spent coffee bean were torrefied on the condition of $280^{\circ}C$, 30min. The moisture absorption rate was decreased from 5.12% to 2.76% when the spent coffee bean were torrefied on the condition of $290^{\circ}C$, 30min. Lignin was increased from 11.33% to 14.39% on the condition of $260^{\circ}C$ 30min. But it did not preferability to torrefy spent coffee bean at temperature of more than $270^{\circ}C$ because lignin decreases to the level that is hard to make pellet.

• 대한영양사협회학술지
• /
• 제16권1호
• /
• pp.13-21
• /
• 2010

The purpose of this study was to determine the optimal mixing conditions of different amounts of Jinuni beans and fresh cream for the preparation of Jinuni bean chocolate. An experiment was designed using the central composite design of the response surface, which required 10 experimental treatments including 2 replicates for the Jinuni bean and fresh cream. The compositional and functional properties of the treatments were measured and these values were applied to the mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the mixture products. The color value L (Lightness) decreased with an increase in the amount of added Jinuni bean but the color value a (redness) and color value b (yellowness) did not change. In addition, the hardness value increased with the addition of the Jinuni bean. The results of the sensory evaluation showed very significant differences in the values of the texture (p<0.01), taste (p<0.05), and overall quality (p<0.01). As a result, the optimum formulations as determined by the numerical and graphical methods were 27.98 g of Jinuni bean and 67.0 g of fresh cream.