• Korean journal of food and cookery science
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• v.32 no.5
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• Preventive Nutrition and Food Science
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• v.13 no.1
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• pp.12-17
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• 2008

Douchi, a popular seasoning agent in Chinese dishes prepared by the Aspergillus oryzae fermentation of black beans, was subjected to supercritical fluid extraction (SFE) and gas chromatography-mass spectrometry analysis for its volatile components. A total of 73 components were identified in two commercial brands, which were positively confirmed and quantified. Among the common components in the two brands were 18 acids, 12 alcohols, 11 aldehydes, 9 esters, 1 furan, 11 other oxygen-containing compounds, 4 pyrazines, 2 pyridines and 5 miscellaneous compounds. The most abundant components found were acetic acid, benzoic acid, 2,6-dimethylpyrazine, 2-piperidinone, 3-methylbutanoic acid, maltol, 4-ethylphenol, 2-methylpropanoic acid, butanoic acid, 2-pyrrolidinone, all fatty acids and some esters.

• The Journal of Korean Medical History
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• v.21 no.1
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• pp.109-115
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• 2008

Bean sprouts have been one of the vital food for our ancestor for a long time. They were also hardy wild plants or first-aid medicine for needy people. Even nowadays they are served at table. For examples, bean curd, bean-curd dregs, bean sprouts, soybean paste, fermented soybeans, hot pepper paste, and soy are our daily food. Moreover bean sprouts are widely favored at the age of the well-being. Bean sprouts for a recover from a hangover, soybean paste for the prevention of cancer, beans leaf as the best well-being food for a diet, and so on. Thus the paper explains the origin of bean sprouts and their application as a food or medicinal stuff with the analysis of the various and wide-spread records.

• Journal of Life Science
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• v.20 no.12
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• pp.1872-1881
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• 2010

Extracts of soybeans fermented by Bacillus subtilis have a wide variety of functions, such as enhancing the body's immune function, fibrinolysis activity, anti-inflammation, anti-cancer, estrogen function and anti-infection effects. Recently, it was reported that the extracts of fermented beans exhibit strong anti-inflammatory and anti-cancer properties by suppressing the transcription of pro-inflammatory cytokine genes and induction of apoptosis, respectively. However, the mechanisms of their cytotoxicity in human gastric cancer cells are poorly understood. In the present study, we investigated the effects of ethyl alcohol extracts from fermented soybean (FS) and yellow agabean (FYA) on cell growth and apoptosis in AGS human gastric cancer cells. A treatment of FS and FYA inhibited the growth of AGS cells in a concentration-dependent manner by inducing apoptosis. FS- and FYA-induced apoptosis were associated with down-regulation of XIAP and cIAP-2, and up-regulation of pro-apoptotic Bax expression. Moreover, a treatment of FS and FYA not only triggered an increase in the levels of death receptor (DR)4, DR5, Fas and FasL, but also induced the activation of casepase-3, -8 and -9. These findings illustrate that FS and FYA may have a therapeutic potential in human gastric AGS cells and as a functional food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.243-249
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• 2014

Cheonggukjang was manufactured using three different kinds of soybeans, after which changes in the content of phytoalexins such as trans-resveratrol (3,5,4'-trihydroxy-trans-stilbene) were measured. Along with phytoalexins, changes in the content of functional oligosaccharides such as stachyose and raffinose were also measured, and the corresponding antioxidant activities were studied. The content of trans-resveratrol was found to be higher in fermented beans than in raw beans. Generally, the content was higher as the fermentation period increased. After 48 hours of fermentation, the contents of trans-resveratrol were $50.06{\pm}0.82$, $39.04{\pm}0.49$, and $34.00{\pm}0.54{\mu}g/g$ (Nulchan, Daewon, and Taekwang), respectively, which is 4 times higher than the contents of raw beans. The contents of stachyose were $10.84{\pm}0.42{\sim}13.05{\pm}0.13mg/g$ in raw beans, $11.37{\pm}0.03{\sim}12.05{\pm}0.52mg/g$ immediately after boiling, and $0.16{\pm}0.01{\sim}0.33{\pm}0.02mg/g$ after 12 hours of fermentation, which is a 97% decrease from those of raw beans. After 24 hours of fermentation, no amount of stachyose was detected. The contents of raffinose were the lowest in raw beans at $2.66{\pm}0.09{\sim}3.54{\pm}0.05mg/g$, but they increased 3~4 times between boiling and 24 hours of fermentation to $10.61{\pm}0.16{\sim}12.66{\pm}0.17mg/g$. However, raffinose content tended to decrease to $8.28{\pm}0.17{\sim}11.83{\pm}0.44mg/g$ after 48 hours of fermentation. From FRAP, DPPH, and ABTS assays, antioxidant activities according to fermentation period of Cheonggukjang were rather low in boiled soybeans compare to raw soybeans. However, the activities were higher as the fermentation period increased. The antioxidant activity of trans-resveratrol showed an $RC_{50}$ value of $4.71{\pm}0.36{\sim}8.46{\pm}0.05{\mu}g/mL$ from the DPPH, ABTS, and FRAP assays. This could be partly due to the significant increase in trans-resveratrol according to fermentation periods. However, changes in functional oligosaccharides (stachyose and raffinose) during fermentation appear to not be related to the antioxidant effects of Cheonggukjang.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.9-21
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• 2002

This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1618-1625
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• 2004

Beans are acknowledged to be food resources, which have more abundant proteins and fats. The constituent parts of beans (i.e. aspartic aid, glycine, arginine) are effective against diabetes, and dietary fiber contained in the beans has an important property to maintain insulin sensitivity. Based on these, using streptozotocin (STZ)-induced diabetic rats, this study examined how the rat-eye soybean, which is principal products of the Imsil province, is effective to attenuate and/or prevent the development of diabetes mellitus. We divided rats into the non-diabetic and diabetic group, and diabetic group was further subdivided into six experimental groups [DC, diabetic control; DI, diabetes with insulin treatment (4∼6 IU/rat); DB, diabetes with black bean; DY, diabetes with yellow soybean; DS, diabetes with rat-eye soybean; DSS, diabetes with vinegar-fermented rat-eye soybean. All bean treatment (1.5 mg/l g body weight).]. Food efficiency ratio (FER), body weight and insulin sensitivity in diabetic rats were significantly reduced compared to those in normal control animals. These reductions were obviously attenuated by administration of a variety of beans used in this study (20∼30%), and the recovery effects were comparable to the results obtained by insulin treatment. Taken together, this study suggests that all beans used may have an essential property to improve and/or attenuate the development of diabetes mellitus in rats.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.78-89
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• 2002

Preferences of 814 elderly living in Incheon for dishes, food materials and cooking methods were investigated. The survey was conducted from Dec. 2000 to Jan. 2001 by questionnaires. Subjects preferred cooked rice with beans, kalkooksoo(hot noodle), gomtang(soup with beef), bibimbap(rice with assorted mixture) to other staple dishes. However, preference for hashed rice or curried rice was very low. More than 50% of the subjects liked soybean paste soup and stew, and the ratio of elderly who liked Chinese cabbage kimchi was 68.7%. There was no significant difference in preference for pan-fried foods according to food materials in them. Subjects liked injolmi(waxy rice cake), shikhye(fermented rice drink) and coffee the most. Most subjects preferred plant foods like vegetables, legumes and seaweeds to animal foods. Preference of elderly for milk and yoghurt was reatively high; however, that for ham, butter and cheese was low. Elderly in Incheon liked roasted beef, beef soup and roasted pork the most. Chicken was preferred when it was boiled in water with garlic, ginseng, and so on. Cooked and seasoned vegetables (Namul) were the most preferred type by elderly. Preferences for dishes and food materials were more affected by living places of the subjects than by sex, and the reverse was true in preference for cooking method of food materials.

• Analytical Science and Technology
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• v.9 no.1
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• pp.52-61
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• 1996

Detectable levels of several free D-amino acids were found in some food. This was accomplished by using a column switching method. The determination of total amount of D- and L-amino acids was based on an achiral separation with a $C_{18}$ column. The level of D-amino acids to L-amino acids was determined by the column switching system including the postcolumn reaction detection of the amino acids derivatized with O-phthalaldehyde. The chiral separation of the postcolumn detection system was carried out with chiral crown ether column. This system was applied for the micro-determination of D-amino acids in food such as soy sauce, fermented soy bean and beans. It turned out that the sampling process is critical for the trace analysis of D-amino acids under this achiral / chiral coupled-column system. It was found that commercial soy sauce contained 42ppm, conventional soy sauce 102ppm, fermented soy bean 8.34mg per 1g and bean 2.87mg per 1g sample for phenylalanine. D-phenylalanine was found 0.67% in commercial soy sauce, 0.34% in conventional soy sauce, less than 1.81% in fermented soy bean, and Jess than 2.82% in bean.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.