• 한국식품위생안전성학회지
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• 제35권6호
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• pp.618-629
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• 2020

본 연구에서는 유산균에 의한 검은콩의 최적 발효조건을 확립하고 발효된 검은콩의 품질특성을 평가하였다. 가정에서 제조된 배추김치로부터 분리한 Lactobacillus plantarum SU22는 병원성 세균에 대해 강한 항균 활성을 보였고 생체 아민과 발암성 효소인 β-glucuronidase를 생성하지 않았기 때문에 검은콩 발효의 스타터로 선정되었다. 검은콩은 5 kgf/cm2, 150℃로 조절된 팽화기에서 10분 동안 팽화 처리한 것과 처리하지 않은 것으로 각각 10-30% 혼합액을 만들고 L. plantarum SU22를 1%(v/v) 접종하여 37℃로 48시간 동안 진탕 배양하면서 유산균의 생육특성을 비교하였다. 유산균의 생균수는 L. plantarum SU22로 발효된 팽화 검은콩(20%) 배양액에서 9 Log CFU/mL 이상이었다. 20% 팽화 검은콩 배양액을 alcalase로 가수분해한 후 L. plantarum SU22로 발효하는 것이 최적 조건인 것으로 밝혀졌으며 유산균의 생균수가 10.30 Log CFU/mL까지 증가하였다. 최적 조건에서 총 폴리페놀 함량(94.02 mg GAE/g)과 DPPH 라디칼 소거능(92.50%)이 비 발효 대조군(87.74 mg GAE/g, 83.14%)에 비해 현저하게 증가하였다(P<0.05). 결론적으로 검은콩을 팽화한 후 alcalase 처리와 L. plantarum SU22를 병행하여 발효할 때 바이오제닉 아민이 없는 검은콩 발효액을 효과적으로 제조할 수 있으며, 총 폴리페놀과 DPPH 라디칼 소거능을 유의적으로 증가시킬 수 있다는 것을 알 수 있었다.

• 한국한의학연구원논문집
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• 제16권3호
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• pp.167-173
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• 2010

Objects : Glycine max Merr. (black bean), Triticum aestivum L. (wheat) and Oryza sativa L. (rice bran) have been widely used for treatment of relaxion of smooth muscle, gastrointestinal hemorrhage and alopecia in Korean Traditional Medicine. In this research, we examined the effect of the extracts, obtained from EtOH extracts of 3 kinds of traditional plants, on hair growing activity of the DP6 and C3H10T1 cell and physical properties. Materials and Methods : On the basis of previous studies, three traditional plants were selected and we extracted them with ethanol. We evaluated their hairy dermal papillar cell proliferation activity and mouse mesenchymal stem cell in vitro model. Also, 3 herbal extracts were added to the normal shampoo formulation in ranges of 0.1% and we validated tensile properties and physical changes using aged hair. In this research, we compared the tensile strength, shine and color appearance between the hair (general formulation) and the hair after applying shampoo with natural extracts. To analyze the luster and color image, we use the SAMBA hardware and software made by Bossa Nova Technologies. Results : In the comparative test for tensile characteristic between the hair treated general formulation(control) and the hair applying special formulation including 3 kinds of extracts, tensile distance and energy of the latter are larger than control on average. The shine and color appearance were also increased after using shampoo including natural extracts(shine : 10.9%, color appearance: 24.12%). We observed the enhancement of hair growth activity in the DP6 and C3H10T1 cell. Especially black bean extracts had the most powerful effect in the dermal papillar cell proliferation. Conclusion : These experiments suggest that extracts of Glycine max Merr. (black bean), Triticum aestivum L. (wheat) and Oryza sativa L. (rice bran) stimulate the hair growth activity and can improve physical activities of aged hair. Shampoo product, which contains 3 kinds of natural extracts, would be used for the treatment for aged hair.

• 한국식품영양과학회지
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• 제44권10호
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• pp.1594-1598
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• 2015

본 연구에서는 추출용매에 첨가하는 산의 종류 및 농도를 달리하여 검정콩으로부터 안토시아닌 및 프로안토시아니딘 색소의 추출효율에 대하여 연구하였다. 산의 종류는 hydrogen chloride(HCl), acetic acid, formic acid, phosphoric acid 및 citric acid였으며, 사용된 농도는 0.1, 0.2, 0.3, 0.5 및 0.7%였고 80% 메탄올을 추출용매로 사용하였다. 총 안토시아닌 함량은 산의 종류 및 농도에 따라 0.74~1.74 mg/g 범위였으며 0.3% HCl 처리구가 가장 높았다. 검정콩의 주요 안토시아닌은 C3G, D3G 및 Pt3G였으며 구성 안토시아닌 중 C3G의 비율이 가장 높았다. 프로안토시아니딘 함량은 2.01~5.29 mg/g 범위로 포도씨나 팥의 프로안토시아닌보다 더 많은 양이 함유되어 있었다. 본 연구 결과로부터 검정콩의 안토시아닌과 프로안토시아니딘의 추출시 산의 종류 및 농도가 중요한 변수이며, 최적 추출조건은 0.3% HCl을 포함하는 80% 메탄올이라 판단된다.

• 한국식품조리과학회지
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• 제2권1호
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• pp.1-10
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• 1986

This sudy was conductted for the purpose of determining the optimal amounts of soy tauce, soy bean paste and hot pepper paste, in 3 different Korean soups and comparing the effect of condiments such as salt, soy sauce, black pepper, and Mono Sodium Glutamate, on the taste of two basic Korean Stocks, The results estimated by Palatability Test were as follows: 1. The average NaCl contents of two kinds of commercial soysauce were 15.9%, 25.6%, respectively. 2. The NaCl contents of 2% sardine stock, and 19% beef stock were 0.16~1.17%, 0.17~0.18% respectively. 3. @ According to Saltiness in sardine stock, there was no difference between the soy sauce-added group and the salt-added group. However, for the removing effect of Off-flavor, and Overall Taste, the soy sauce-group had higher score than salt-added group respectively. (p>.0.1) ⓑ In beef stock, there was no difference between the soysauce-added group and the salt-added group in Saltiness test. The soy sauce-added group had higher score in removing effect of Off-flavor (p>.0.1). On other hand, in Overall Taste, the salt- added group was more effective than the soy sauce-added (p>.0.1). 4 @ According to Saltiness test in beef stock, there was no difference between the black pepper-added and non-added group. However, for the removing effect of Off-flavor and, Overall Taste, the added group had higher score than the non-added group, respectively. (p>.10, p>.0.5) ⓑ Also, according to Saltiness test in beef stock, there was no diffetrence between the MSG-added group and non-added group. However for the removing effect of Off-flavor, and Overall taste, the MSG-added group was more effective than the non-added group. (p>.01) 5. The best recipes of soybean sprouts soup for S persons, in this experiment, were soybean sprouts 180 g, sardine 28 g, soysauce 1/2 T.S., salt 7 g, green onion 15 g, choppedgarlic It. s., against 7 C of water, and total cooking time was 20 minutes. 6. The best recipes of clear-beef soup were beef 200 g, radish 200 g, tangle weed 10 g, sesame oil 1/2 t.s., green onion 15 g, chopped garlic 1 t.s., black Pepper 1/8 1.s., and soy sauce 1 T.S., salt 7 g or soy sauce 2 T S., salt 3.5 g. The total cooking time was minutes. 7, The best recipes of soybean pasted Chinese cabbage soup were Chinese cabbage 300 g, sardine 28 g, green onion 15 g, chopped garlic 1 t.s., and bean paste 50 g, hot pepper paste 13 g, salt 3g or bean paste 65 g, hot pepper paste 16 g, salt 1.5 g. And the total cooking time was 25 minutes. 8. Soy sauce, black pepper, M.S.G., bean paste and hot pepper paste were effective on removing Off-flavor of experimental soups.

• Journal of Biosystems Engineering
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• 제42권3호
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• pp.190-198
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• 2017

Purpose: A thin-layer drying equation was developed to analyze the drying processes of soybeans (white and black beans) and investigate drying conditions by verifying the suitability of existing grain drying equations. Methods: The drying rates of domestic soybeans were measured in a drying experiment using air at a constant temperature and humidity. The drying rate of soybeans was measured at two temperatures, 50 and $60^{\circ}C$, and three relative humidities, 30, 40 and 50%. Experimental constants were determined for the selected thin layer drying models (Lewis, Page, Thompson, and moisture diffusion models), which are widely used for predicting the moisture contents of grains, and the suitability of these models was compared. The suitability of each of the four drying equations was verified using their predicted values for white beans as well as the determination coefficient ($R^2$) and the root mean square error (RMSE) of the experiment results. Results: It was found that the Thompson model was the most suitable for white beans with a $R^2$ of 0.97 or greater and RMSE of 0.0508 or less. The Thompson model was also found to be the most suitable for black beans, with a $R^2$ of 0.97 or greater and an RMSE of 0.0308 or less. Conclusions: The Thompson model was the most appropriate prediction drying model for white and black beans. Empirical constants for the Thompson model were developed in accordance with the conditions of drying temperature and relative humidity.

• 한국식품조리과학회지
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• 제32권2호
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• Mycobiology
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• 제28권1호
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• pp.54-56
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• 2000

A black scab disease occurred on sword bean (Canavalia gladiata) in plastic film houses around Chinju area during the spring season of 1999. The disease started from flower bud, then moved to flower stalk, pod, petiole, cirrus, stem and leaves. The lesions started with small dark brown spots then were gradually expanded. Severely infected plants reached 37.4% of whole plant covered with scab. Numerous conidia were produced on the diseased flower disk, pod, floral axis, stem and leaves. Most of the conidia were appeared to be readily dispersed in the air, but the mycelia were not suggested causing of sooty mold by ectoparasitism. A fungus was isolated from the diseased stem, and inoculated to healthy plants to satisfy the Koch's postulates and proved the fungus was the causal agent of the disease. The isolated fungus grew on potato dextrose agar, forming greenish black to pale brown colonies. Conidia were ellipsoidal, fusiform or subspherical, mostly one-celled but occasionally septated. The conidia were $3.9{\sim}34.1{\times}2.7{\sim}5.1\;{\mu}m$ in size and formed in long branched chains on the erected conidiophores which were pale olivaceous brown and variable in length between $7.2{\sim}210.7\;{\mu}m$ in size. Ramoconidia were $7.6{\sim}29.2{\times}3.2{\sim}14.4\;{\mu}m$ in size. The fungus was identified as Cladosporium cucumerinum based on the above morphological characteristics. The optimum temperature for mycelial growth and conidial formation was about 15 to $25^{\circ}C$. Cladosporium scab of sword bean caused by the fungi has not been reported in Korea previously.

• 한국식품조리과학회지
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• 제30권3호
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• pp.340-350
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• 2014

껍질 색이 다른 5품종의 나물콩으로 5일간 재배한 콩나물의 이화학적 특성과 관능적 특성을 검토하였다. 본 실험에 사용한 나물콩인 녹채콩, 다원콩, 서남콩, 오리알태, 풍산나물콩의 썹질 색은 각각 연한 녹색, 검은색, 노란색, 진한 녹색, 노란색이었다. 5일 재배 후 수확한 콩나물의 재배수율은 540.00%~658.32% 이었다. 생콩나물과 삶은 콩나물의 머리 부분은 줄기 부분에 비해 견고성 견고성이 높았으며 가열에 의해 머리와 줄기 부분의 견고성이 낮아졌다. 생콩나물과 삶은 콩나물의 리폭시게나제 활성은 머리 부분이 줄기 부분에 비해 높았으며 3분간 가열 후 머리와 줄기의 리폭시게나제 활성이 감소되었다. 콩나물의 클로로필 a와 b의 함량은 머리 부분이 줄기에 비해 높았으며 3분간 가열에 의해 콩나물의 클로로필 함량은 나물콩 품종에 따라 감소 또는 다소 증가하는 경향을 보였다. 전반적인 기호도는 생콩나물의 경우 다원콩 콩나물, 서남콩 콩나물, 풍산나물콩 콩나물이 녹채콩 콩나물과 오리알태 콩나물에 비해 높았으며 삶은 콩나물과 콩나물 무침은 서남콩 콩나물과 풍산나물콩 콩나물이 가장 높았다.

• 한국응용곤충학회지
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• 제19권4호
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• pp.228-233
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• 1980

The infection rate of soybean black root rot disease caused by Calonectria crotalariae was about $14\%$. The isolated fungi from the infected soybean roots and stems were Calonectria crotalariae, Fusarium solani, F. roseum, Phomopsis sojae, Pythium aphanidermatum, Rhizoctonia solani and Macrophomina sp. Among them, C. crotalariae was the most virulent pathogen under the laboratory conditions. Mycelial growth and microsclerotial formation were good on PSA containing 1000cc of water, 100g of potato and 20g of sugar. Mycelial growth, sporulation and microsclerotial formation were good on sterilized root. Perithecial formation was better in the dark condition than in the light. Survival of macroconidia was not available between $0\~25\%$ soil water content. Microsclerotia and mycelium in infected plant debris were survived for 4 months at to $8\%\;50\%$ soil water content. The plant height, when inoculated with $1.2\%$ inoculum density, reached approximately half of uninoculated plants. Disease severity was much higher at nonsterilized soil than completely sterilized soil. It was determined that the host range of this pathogen includes soybean, peanut, green bean and red bean.

• 한국식품영양학회지
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• 제16권4호
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• pp.347-352
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• 2003

단메밀과 콩 등으로부터 생리기능성 물질을 추출하여 건강식품을 개발하고자 먼저 물과 에탄올을 사용하여 extracts를 추출한 후 엔지오텐신 전환효소 (ACE) 저해활성과 항산화활성 및 SOD-유사활성 등을 측정하였다. 단메밀의 ACE저해 활성과 tyrosinase 저해 활성은 물 추출물에서 각각 53%와 58%로 에탄을 추출물보다 더 높았고 전자공여능은 에탄을 추출물에서 제일 높은 72%를 보였다. 검정종 1호와 태광콩의 ACE 저해 활성과 전자공여능은 물 추출물에서 높았으나 SOD-유사활성은 에탄을 추출물에서 가장 높았다. 단메밀 중의 ACE 저해물질과 tyrosinase 저해 물질들은 20배의 증류수로 35$^{\circ}C$에서 각각 24시간, 36시간 처리했을 때 가장 많이 추출되었고 전자공여능을 나타내는 항산화물질은 5$0^{\circ}C$에서 18시간 처리했을 때 가장 많이 추출되었다. 또한 검정콩 1호의 ACE 저해물질은 2$0^{\circ}C$, 24시간에서 가장 많이 추출되었으나 그 밖의 기능성 물질들은 2$0^{\circ}C$에서 18시간 추출하였을 때 가장 많이 추출되었다.