• 한국식생활문화학회지
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• 제3권1호
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• pp.1-5
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• 1988

According to the literature, soybean cultivation originated from Wang-Gong (B.C. 685-643) of China who brought it from northeast Asia, for the first time. FUKUDA, of Japan divided soybean into three species-the wild, the cultivated and the intermediate. From the result of that study, he concluded that the soybean originated in northeast Asia. But Wang Kum Rung of China insisted that soybean originated in Hwa-Nam, because the soybean is a shortday plant and the agricultural history of Hwa-Nam, south of China, is older than that of northeast Asia. However, agriculture in northeast Asia had been already begun about B.C. 4000-6000 and the origin of culture cannot be decided only by photosensitivity. It has been proved that soybeans found in Korea were same as the ones of B.C. 2000. The soybeans of northeast Asia meet the conditions of the probable place of origin of cultivated crops established by Vabilov. Accordingly it is concluded that soybean has been originated from northeast Asia.

• 한국작물학회지
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• 제45권4호
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• pp.241-244
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• 2000

This experiment was conducted to evaluate the effect on evapotranspiration and yield of soybean according to different soil water conditions, and to find the optimum time and amount for irrigation in soybean cultivation. The difference between potential evapotranspiration (PET) and maximum evapotranspiration (MET) during growing season of soybean planted in lysimeter was higher during reproductive stage than during vegetative one. The maximum crop coefficient was obtained at beginning seed stage of soybean. Soil water coefficient of irrigation treatment was higher than that of non-irrigation treatment during soybean growth stage in field experiment. Grain yield was highest in lysimeter due to its high water use efficiency and evapotranspiration rate.

• 한국작물학회지
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• 제46권2호
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• pp.139-144
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• 2001

To analyze their isoflavones contents by HPLC analysis during two years on 60 collected old local traditional soybean varieties from various districts of Korea was conducted. There was a yearly variation in the seed isoflavon concentrations. The total contents on 5 isoflavones were in the range from 16.21mg/g to 25.21 mg/g and from 6.47 mg/g to 15.44 mg/g, in 1997 and 1998, respectively. Collected soybean from Gunsnsi-1(25.21 mg/g) in 1997 and from Gangjingun-3 (16.50 mg/g) in 1998 showed the highest amount of isoflavones as compared with other collected soybean varieties. The highest amount among 5 isoflavones was genistin as 48.45% and 49.73%, in 1997 and 1998, respectively, indicating the genotypic variation in seed isoflavon contents of local soybean cultivar. Our data suggest that it may be feasible for improving soybean variety with higher antioxiadtive activity and substances.

• 한국식품조리과학회지
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• 제8권1호
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• pp.43-47
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• 1992

This study attempted to examine the effects on sensory characteristics, texture and color of steamed soybean rice cake in various levels of soybeans. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing the Instron and Hunter Colormeter. The results were as follows; 1. The content of moisture, total ash, protein, fat and carbohydrate in rice were shown to be about 13.47%, 0.48%, 6.40%, 0.54% and 79.11%. Those of soybean were 10.95%, 4.54%, 30.67%, 20.36% and 33.48%. 2. The results of sensory evaluation revealed that rice cake containg 20% of soybean produced the best quality in most sensory characteristics. 3. By Instron measurement of various levels of soybean in steamed soybean rice cake, hardness and cohesiveness were not different. By color value of that, b value was tend to increase as the addition level of soybean.

• 생약학회지
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• 제25권4호통권99호
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• pp.342-347
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• 1994

Soybean and beanpaste have been used as ore of the important food in Korea. Beanpaste is made from soybean(seed of Glycine max $M_{ERRIL}$, Leguminosae) by traditional fermentation. It was expected that the secondary metabolites might be formed by the action of some microorganisms or enzymes on the constituents primarily contained in soybean during manufacturing or storage of beanpaste. A systematic investigation on the chemical constituents was carried out. As a result, sterol glycoside named daucosterin, lipo-daucosterin have been isolated from the lipid fraction soybean and their structures elucidated basis of chemical and physicochemical evidences. A ratio of composition of the lipid constituents in soybean and beanpaste were estimated.

• 한국식품조리과학회지
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• 제20권3호
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• pp.287-291
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• 2004

The growth inhibitory effect of germanium, or soybean sprouts cultured with germanium, on cancer cells was determined in the cultured gastric cancer cell line, AGS. The growth of AGS was significantly inhibited by the addition of 0.01-1％ organic germanium (Ge-132) and germanium stone powder in MTT cytotoxicity assays. The juice from germanium treated soybean sprouts (GTS) inhibited the growth of AGS gastric cancer cells by 78-88％ at concentrations of 2.5 or 5${\mu}\ell$. The juice from Seomoktae GTS revealed an especially higher growth inhibitory effect than that from the control soybean sprouts (germanium non-treated soybean sprouts, GNTS) in AGS. The results suggest that soybean sprouts cultured with germanium may exert an anticancer effect against gastric cancer cells.

• 한국식생활문화학회지
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• 제1권2호
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• pp.163-166
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• 1986

Soybean and mungbean sprouts are vegetables indigenous to Korea which have been grown throughout the year from the most remote age. They had been called interchangeably as duchaeah or duah. Control method of environmental conditions for soybean or mungbean sprouts growing had been already appreciated from long time ago. A growing method once developed might have been handed over considerable period. Siroo (시루) and yongsoo (용수) had been the most common containers and the watering skill is of the utmost importance for soybean sprouts growing. As the demand of soybean sprouts in the market increased, a pit has been used for bean sprouts growing, and transformed into regular soybean sprouts factory. Now bean sprouts are international food and the demand of bean sprouts seems permanent in Korea. Accordingly the long-term policy concerned with the production of soybean sprouts should be prepared, placing emphasis on improved quality and safety.

• Food Science and Biotechnology
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• 제14권6호
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• pp.878-880
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• 2005

Antimutagenic effects of methanol extracts of various soybean pastes against aflatoxin B1 were examined using Salmonella typhimurium TA98 and TA100. Antimutagenic activities of boiled soybeans, Japanese Miso, traditional Korean soybean pastes, soybean pastes fermented by wild type strains, and soybean pastes fermented by mutants, transformants, and cell fusants were 53.6 to 54.6%, 73 to 79.7%, 78.3 to 95.7%, 85 to 97.1%, 71.9 to 78.3%, 65.5 to 77.7%, and 73.4 to 79.0%, respectively. Soybean pastes fermented by wild type strains showed higher activities than those fermented by mutant, transformant, and cell fusant strains.

• 한국농공학회지
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• 제18권4호
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• pp.4259-4264
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• 1976

This paper, is about the test on the operating performance of diesel engine by using of soybean oil which farmers could supply in their farm yard. The diesel engine used is a swirl-chamber type, four stroke cycle with single cylinder, air cooling and its rated horse power is 2 PS per 1300 rpm. Several results obtained are as follows; 1. The starting performance of diesel engine with soybean oil is almost the same as that with light oil. 2. The variation of engine speed according to various engine load is small when soybean oil is used compared with light oil. It is considered that soybean oil is desirable for the purpose of industerial power machine fuel. 3. The specific fuel consumption increases approximately 10 percent high in the condition of rated horse power and maximum horse power and shows less or same during the load test in low velocity, when soybean oil is used 4. Though the brake thermal efficiency in the condition of rated horse power and maximum horse power is inclined to decrease when soybean oil is used compared during the load test in low velocityt shows good inclination.

• 한국식품영양과학회지
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• 제28권4호
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• pp.886-889
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• 1999

To develope the soybean sprouting equipment(a type of cabinet) for medium amount(one bucket; 10~13kg) production of soybean sprouts, the watering system was made of four siphons and four the bottle necked water tank. Diameter of four siphons used for development of the watering system were 8, 13, 17 and 21mm, respectively and their water exhausting volumes were 40, 92, 154, 524ml/sec, respectively. The watering system can be automatically watered 524ml/sec without electric supply. The soybean sprouting equipment is consisted of four the bottle necked water tanks with the four siphons and six sprouting buckets with net shaped bottom for water draining. The soybean sprouting equipment with the watering system may be produced more than one box a day in the condition of 6~7 watering times a day at 25~30oC.