• 제목/요약/키워드: Chinese soybean

검색결과 187건 처리시간 0.035초

재배 조건 및 재배 지역에 따른 콩의 이화학적 특성 및 두부 품질에 미치는 영향 (Physicochemical Characteristics of Soybeans Grown in Different Origins and Cultivation Methods Accompanying Tofu Properties)

  • 이선미;황자영
    • 한국식품영양학회지
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    • 제27권2호
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    • pp.302-309
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    • 2014
  • In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.

Comparative Study on Volatile Flavor Compounds of Traditional Chinese-type Soy Sauces Prepared with Soybean and Defatted Soy Meal

  • Gao, Xian-Li;Zhao, Hai-Feng;Zhao, Mou-Ming;Cui, Chun;Ren, Jiao-Yan
    • Food Science and Biotechnology
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    • 제18권6호
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    • pp.1447-1458
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    • 2009
  • Volatile extracts obtained from traditional Chinese-type soy sauces prepared with soybean (SSSB) and defatted soy meal (SSDSM) by solid phase microextraction (SPME) and direct solvent extraction (DSE) were analyzed by gas chromatography-mass spectrometry (GC-MS). The volatile flavor compounds and relative contents of different chemical classes detected in SSSB and SSDSM were compared for their differences. Results showed that significant differences in both constituents of volatile flavor compounds and relative contents of different chemical classes were observed for both kinds of soy sauces. A total of 152 and 131 compounds were identified in SSSB and SSDSM, respectively, and 102 volatile flavor compounds were common in both kinds of soy sauces. Moreover, relative contents of acids, aldehydes, esters, furan(one)s, miscellaneous compounds, phenols, pyrazines, pyrrol(idinon)es, and sulfur-containing compounds in both kinds of soy sauces were all significantly different.

Study on the Standards of Proper Effective Rooting Depth for Upland Crops

  • Zhang, Yongseon;Han, Kyunghwa;Jung, Kangho;Cho, Heerae;Seo, Mijin;Sonn, Yeonkyu
    • 한국토양비료학회지
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    • 제50권1호
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    • pp.21-30
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    • 2017
  • The study was performed to determine effective soil depth with crop type. Lysimeters, filled with three types of soils (sandy loam, loam and clay loam), were used. Effective soil depths for 25 cm, 50 cm, 75 cm, and 100 cm were considered for each soil. Six crops were investigated for plant height and yield, and rooting depths: Chinese cabbage, maize, lettuce, potato, red pepper, and soybean. Experiment was conducted at the National Institute of Agricultural Sciences in Suwon from 2012 to 2014. Effective rooting depth including 70% of root ranged from 19 cm to 29 cm for Chinese cabbage, from 24 cm to 38 cm for maize, from 17 cm to 24 cm for lettuce, from 27 cm to 32 cm for soybean, and around 50 cm and 30 cm for potato and red pepper. The maximum depth was 60 cm for soybean, 50 cm for Chinese cabbage, lettuce, and potato, and 75 cm for maize and red pepper. Each crop showed high yield in the treatment with soil depth over maximum rooting depth under all soils.

조선시대 전반기의 두장류(豆醬類)에 관한 문헌적 고찰 (A Literature Study on the Jang (Fermented Soybean Sauce) in the First Half of the Joseon Dynasty)

  • 한복려;김귀영
    • 한국식생활문화학회지
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    • 제35권1호
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    • pp.1-13
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    • 2020
  • This study categorized and made considerations of the fermented soybean pastes into Meju, Chungjang, Si, mixed Jang, and other Jang in accordance with the manufacturing methods described in the fermented soybean paste section of Sangayorok (1450's), Suunjapbang (1540's) and Gyemiseo (1554). These are ancient cook books written in Chinese characters during the first half of the Joseon Dynasty. The content on the fermented soybean pastes recorded in these books included 24 items in Sangayorok, 11 items in Suunjapbang, and 14 items in Gyemiseo. In conclusion, the most important fermented soybean pastes during the first half of the Joseon Dynasty were those used to produce soy sauce-like seasoning for the purpose of a-chieving a salty taste with Meju made of soybeans as the main ingredient. The manufacturing techniques for such traditional fermented soybean pastes have been passed down through history to the present era.

대두 및 콩나물 부위별 Isoflavones 함량 비교 (Comparison in Isoflavone Contents between Soybean and Soybean Sprouts of Various Soybean Cultivas)

  • 김은미;이경진;지규만
    • Journal of Nutrition and Health
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    • 제37권1호
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    • pp.45-51
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    • 2004
  • In this study, isoflavone (genistein, genistin, daidzein, daidzin) contents in various parts of twelve soybean cultivars and three soy sprouts were determined by high performance liquid chromatography with UV detector. Three cultivars of soybean were selected and cultured in the lab to produce sprout for five days. Total isoflavone (Total IF) varied greatly among differnt breeds of soybean in range of 99 - 649.9 $\mu\textrm{g}$/g and 522.3 - 1,277.7 $\mu\textrm{g}$/g respectively, domestic and foreign cultivars. There were greatly difference in total IF of various parts of the soybean sprouts. Sprout from the Myunjunamul-kong appeared to have 69% genistein and 22% genistin in head part, and 30% and 62% of daidzin and daidzein, respectively, in root. Meanwhile, the sprouts from Junjori contains most (84%) of daidzein in its root. Sprout from chinese black-soybean had the largest amount of genistein among the sprouts but, there were no differences in the average genistein content between three selected black and non-black soys. The glycosidic form of IF were dominant compared to aglycone forms both in soybean and sprouts by 24 times and 12 times, respectively, suggesting that during the sprouts cultivation glycosidic forms could change to aglycone forms. There are no difference in total content between genistein + genistin and daidzein + daidzin in soy and soy sprout. Therfore, considering the total IF contents, the intake of 1 soy sprout is similer to 1.5 times as soybean.

인공산성(人工酸性)비의 철수(撤水) 및 분무(噴霧)가 배추, 무, 콩에 미치는 영향(影響) (Response of Chinese Cabbage, Radish and Soybean Exposed to Sprinkle and Mist of Simulated Acid Rain)

  • 박선도;이석순;김복진
    • 한국환경농학회지
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    • 제15권3호
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    • pp.335-340
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    • 1996
  • 인공산성비가 배추, 무, 콩의 생육과 토양의 화학성에 미치는 영향을 구명코저 인공산성비(pH 2.7)와 자연비(pH 6.0)를 10mm씩 2일 간격으로 살수(撒水)와 분무(噴霧) 처리하였다. 배추와 무는 30회, 콩은 62회 처리하였으며, 가시적 피해증상과 피해율, 엽록소 함량, 수량 및 수량관련특성, 식물체 무기양분 함량, 시험 후 토양의 화학성 등을 분석한 결과는 다음과 같다. 1. 인공산성비에 의한 가시적 피해증상은 배추는 담갈색 혹은 적갈색 반점이 생기고, 잎은 윤기가 없었다. 무는 잎 가장자리가 다소 위축되고, 담갈색의 반점이 생기며, 잎에 윤기가 없었다. 콩은 담갈색과 적갈색의 반점이 생기면서 잎의 가장자리가 위축되었다. 2. 인공산성비에 의한 피해정도는 3작물 모두 인공산성비 처리횟수가 증가할수록, 살수(撒水)보다 분무(噴霧)에서 다소 더 컸다. 3. 엽록소 함량은 인공산성비에 의하여 감소되었으나 인공산성비의 살수와 분무간에는 차이가 없었다. 4. 인공산성비 처리는 3작물의 수량을 모두 감소시켰으나 인공산성비를 처리할 때 살수와 분무간에는 차이가 없었다. 5. 수확기 배추, 무, 콩의 식물체 칼리, 석회, 고토 함량은 감소하였으나 황 함량은 증가되었고, 인공산성비를 처리할 때 살수와 분무간에는 차이가 없었다. 6. 시험후 토양의 화학성은 인공산성비 처리로 토양 pH, 석회, 고토, 칼리 함량은 감소시켰으나 황 함량은 증가하였고, 유기물, 전질소, 인산 함량은 차이가 없었다. 인공산성비를 처리할 때 살수와 분무간 토양의 화학성은 차이가 없었다.

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저장기간에 따른 동결채소의 품질 변화 (Changes in the quality of frozen vegetables during storage)

  • 이혜옥;이영주;김지영;권기현;김병삼
    • 한국식품저장유통학회지
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    • 제20권3호
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    • pp.296-303
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    • 2013
  • 본 연구에서는 동결채소의 저장 중 품질 변화를 측정하여 동결채소의 장기저장 가능성과 이용 가능성을 모색해 보고자 하였다. 수확직후 여러 가지 채소는 선행실험을 통한 최적 조건에서 blanching 처리한 후 $-40^{\circ}C$에서 24시간 동안 급속동결시켜 $-20^{\circ}C$에서 저장하면서 분석하였다. 동결시킨 취나물, 콩나물, 얼갈이배추, 애호박 및 대파는 저장 기간 12개월 동안 색도의 증가와 감소가 크게 나타나지 않았다. 취나물, 애호박 및 대파의 경도는 저장기간 동안 비슷한 수준을 유지하였고, 얼갈이배추는 약간 증가하는 경향을 나타내었다. 반면에 콩나물의 자엽부와 배축부는 저장 6개월째에 경도가 큰 폭으로 증가하는 경향을 나타내었다. 저장기간 동안 취나물의 총균수는 $10^3$ CFU/g 수준을 콩나물, 얼갈이배추, 애호박 및 대파는 $10^2$ CFU/g 수준을 유지하였으며, 대장균군은 모든 시료에서 검출되지 않았다. 관능검사는 외관, 색, 이취, 조직감 그리고 맛 등의 전반적인 품질 요소들을 종합하여 전체기호도를 조사한 결과 5점을 marketable의 한계점으로 두었을 때 저장기간에 따른 동결채소의 상품성에는 큰 문제가 없는 것으로 나타났다. 따라서 동결 취나물, 콩나물, 얼갈이배추, 애호박 및 대파는 동결저장 12개월까지 저장 안전성이 있는 것으로 판단된다.

국내산 및 중국산 대두의 두유 제조 및 기능적 특성 (Manufacturing and Functional Properties of Soymilk prepared with Korean and Chinese Soybeans)

  • 전기숙;박신인
    • 한국조리학회지
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    • 제21권3호
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    • pp.68-79
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    • 2015
  • 본 연구에서는 중국산 대두의 기능성 소재로서의 활용 가능성에 대한 기초정보를 제공하고자, 국내산 대두(Jinpumkong)와 중국산 대두(Heinong 48)를 이용하여 두유를 제조하고, 페놀성 화합물 함량 및 in vitro 항산화 모델(DPPH 라디칼 소거능, ABTS 라디칼 소거능)을 통하여 항산화 활성을 비교하였다. 두유의 이화학적 특성(고형분 함량, pH, 색도)과 현탁액 안정도는 산지별로 유의적인 차이를 나타내지 않았다. 총 페놀과 총 플라보노이드 함량은 중국산 대두로 제조한 두유(각각 $20.71{\pm}0.34GAE\;mg/g\;dw$, $6.31{\pm}0.11QE\;mg/g\;dw$)가 유의적으로 높았으나(각각 $^{***}p<0.001$, $^{**}p<0.01$), 총 탄닌 함량은 국내산 대두로 제조한 두유($2.29{\pm}0.22TAE\;mg/g\;dw$)가 유의적으로 높았다($^{***}p<0.01$). 전자공여능은 농도 의존적으로 유의적으로 증가하였으며(p<0.05), 2.5 mg/mL와 10.0 mg/mL의 농도에서 중국산 대두로 제조한 두유가 유의적으로 높은 활성을 나타내었다(각각 p<0.01, p<0.05). ABTS 라디칼 소거능은 산지별 차이를 보이지 않았으며, 농도 의존적으로 유의적으로 증가하였다(p<0.05). 이상의 결과로부터, 중국산 대두는 페놀성 화합물이 풍부하며, 항산화 활성이 우수한 기능성 음료 제조 원료로서 활용 가능성이 기대된다.

Genetic Diversity and Population Structure of Korean Soybean Collection Using 75 Microsatellite Markers

  • Lee, Gi-An;Choi, Yu-Mi;Yi, Jung-Yoon;Chung, Jong-Wook;Lee, Myung-Chul;Ma, Kyung-Ho;Lee, Sok-Young;Cho, Jin-Woong;Lee, Jung-Ro
    • 한국작물학회지
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    • 제59권4호
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    • pp.492-497
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    • 2014
  • Soybean (Glycine max L.) is crucial legume crop as source of high quality vegetable protein and oil, and Korea is regarded as a part of center of soybean origin. To expand the information of conserved genetic diversity, we analyzed the genetic variability of soybean collection mainly introduced Korean accessions using 75 microsatellite markers. A total of 1,503 alleles with an average value of 20.0 alleles were detected among 644 accessions. Korean collection revealed average allele number of 13.4 while Chinese, Japanese and Southeast Asian accessions showed 9.0, 5.4 and 6.5 mean alleles, respectively. Especially, Korean accessions showed more number of private allele per locus as 3.4 contrary to other geographical groups. The mean expected heterozygosity and polymorphic information content was 0.654 and 0.616, respectively, and expected heterozygosity values were not significantly distinguished according to the geographical groups. The phylogenetic dendrogram and deduced population structure based on DNA profiles of 75 SSR loci showed Korean accessions formed distinct gene pool against Chinese accessions, and could be divided into five subpopulations. Korean soybean accessions have specific genetic diversity and might be serve the valuable alleles for bio-industry as a part of the center of soybean origin.