• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.835-848
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• 2015

In the past, Korea had many kinds of jeupjang (succulent jang), a rapidly maturing original Korean jang (fermented soybean paste) of which there is no record in Chinese cookbooks. However, this local delicacy has almost been forgotten. Therefore, we looked for information about jeupjang in cookbooks written prior to the Joseon Dynasty in Korea (1392~1910) and in the 1950s. Among the recipes, there were 34 jeupjangs prepared with vegetables, such as eggplant and cucumber, and 9 without. The main ingredients of jeupjang are soybean, bran (wheat crust), and barley, and wild wheat is also used. Jeupjang is made in small portions to expedite its rapid maturation, but the most common form is egg-shaped, and there is also a flat or round, hilt-shaped version. In most cases, jeupjang consists of a mixture of meju powder (moldy soybean), water, and salt. Other ingredients can include nuruk (moldy bran), bran, wheat flour, an alcoholic beverage, maljang (dried fermented soybeans), ganjang (liquid soy sauce), malt, and takju (Korean murky wine). Jeupjang meju can be fermented in a vessel, most widely in baskets made of straw (sum and dungumi) or willow or interwoven twigs (chirung), but jars can also be used. The leaves of the paper mulberry are generally used for the mat and cover, but straw or leaves of the sumac, mulberry, or pine tree, soy, and fallen leaves are also used. Unlike other jangs, jeupjang is matured at $60^{\circ}C$ to $65^{\circ}C$, using heat emitted from the decomposition of horse dung, haystacks, or manure. Jeupjang became defunct or was transformed into jeomjang, jiraejang, mujang, paggeumjang, makjang, jipjang, and tojang. These jangs differ from jeupjang in that they use rice, malt, or hot pepper powder.

• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.

• Korean Journal of Poultry Science
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• v.32 no.4
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• pp.269-273
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• 2005

The wild ginseng culture by-products(WGCB) was added to the laying hens diets. A total of 420 Lohmann Brown laying hens were alloted to five levels of drinking water containing WGCB 0, 0.4, 0.8 1.6, $3.2\%$with seven replications and fed com-soybean meal based diets contained ME 2,800 kcal/kg, CP $16\%$. Laying Performance, egg quality, egg yolk fatty acid and cholesterol concentration were measured. Egg Production and daily e99 mass were significantly lower(p<0.05) in birds fed the WGCB $3.2\%$ compared with no WGCB group, but showed no significant effect in other treatments. Feed efficiency of birds fed $0.4\%$ WGCB showed the lowest of all treatments(p<0.05). Eggshell thickness was increased(p<0.05) by WGCB supplementation, whereas eggshell breaking strength, haugh unit and yolk color index were not affected. No significant change in yolk fatty acids and cholesterol were observed by the addition of WGCB.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.512-522
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• 2018

n this study, the BMI characteristics and food preference were examined according to the Sasang constitution typology. The constitution type of the subjects was judged by SCAT2 (SC) and Sasang specialists (SP), and the data were compared with the group (SS) in which the two results coincided. The results of SC and SP were consistent with 55 (38.2%) out of 144 subjects. Among the 55 subjects, there were 36 (65.5%), 15 (27.2%), and 4 (7.3%) Soeumin, Taeeumin, and Soyangin, respectively. The BMI of Taeeumin was significantly higher than that of Soeumin (p< .001) in all analytical methods. On the other hand, there was a difference in determining the body shape of Soyangin between the SCAT2 and specialists. The Taeeum-Soeum Food Preference Index was applied to compare the food preference to 41 types of food. In SS analysis, 13 kinds of foods preferred by Taeeumin or Soeumin were found, of which 8 (19.5%) were consistent with the existing food data. Taeeumin preferred 6 kinds of food, such as cold soybean-soup noodles, wild sesame seaweed soup, pan-fried tofu, Yeongun-jorim, Doraji-namul, and soy milk. In contrast, the favorite foods of Soeumin were black rice and Dak-galbi.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

• Korean journal of applied entomology
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• v.40 no.3
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• pp.211-217
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• 2001

Field survey for Orius spp., predacious natural enemies of thrips pests, on several plants by beating or sweeping method revealed that O. sauteri, O. strigicollis, O. minutus, and O. nagaii habituated in open fields or in greenhouses of Korea. Among them, O. sauteri was the most dominant species at all areas (83.0~92.5%), followed by O. strigicollis and O. minutus. Especially, O. sauteri exclusively dominated on the economically important crops such as soybean, red pepper, and watermelon. On the other hand, O. strigicallis and O. nagaii occurred mainly on ornamental plants including chrysanthemum and rose and on rice, respectively, during summer-autumn season. The seasonal occurrence varied depending on the plant. Initial population of Orius spp. was first observed on white clover in late May, followed by on soybean, red pepper, an buck wheat in early June, indcating that movement of Orius spp. relates to the flowering time of the plant. Peak of Orius spp. abundance was found first in July and secondly in August or September. On white clover and buck wheat the first peak of abundance was one week earlier than on soybean and red pepper. Therefore, we suppose that wild plants such as white clover can serve as a reservoir for Orius spp. after overwintering.

• Journal of Plant Biotechnology
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• v.36 no.1
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• pp.38-44
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• 2009

Two low temperature induced genes designated as SLTI66 and SLTI629 encoding KS-type dehydrin were heterologously expressed in E coli and A. thaliana. E coli cells expressing SLTI66 and SLTI629 protein grew better with iron stress compared to the control cells. Ectopic expression of SLTI629 conferred tolerance to iron stress in Arabidopsis but SLTI66 did not. Arabidopsis plants expressing SLTI66 showed enhanced tolerance to freezing and drought stress compared to those of wild type and SLTI629 lines. We propose that SLTI66 and SLTI629 play a different role as a protector against osmotic and metal stresses.

• Journal of Radiation Industry
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• v.4 no.1
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• pp.65-71
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• 2010

Two chitinase producing strains CHI2 and CHI4 were isolated from soybean rhizosphere soil. Both the strains belonged to Lysobacter enzymogenes as indicated by 16S rDNA sequence analysis. Though strain CHI2 and CHI4 produced extracellular chitinase, they differ in their chitinolytic activity. CHI4 produced approximately three times the higher amounts of enzyme than that of CHI2 under specified conditions. CHI2 produced $535.67U\;l^{-1}$ of chitinase after 48 h incubation with a specific activity of $3.91U\;mg^{-1}$ of protein while strain CHI4 produced $1584.13U\;l^{-1}$ of chitinase with a specific activity of $10.88U\;mg^{-1}$ protein. SDS-PAGE analysis indicated that the molecular weight of chitinase enzyme was approximately 45 kDa. A faint band with a molecular weight of 55 kDa reveals the possibility for the presence of another kind of chitin binding protein. Mutant library was developed by exposing the isolates to gamma rays at their $LD_{99}$ value (0.23 kGy). Totally, 11 mutants of CHI2 and CHI4 are reported to have enhanced chitinase activity. Several leaky mutant clones with decreased enzyme activity and a defective mutant (CHI2-M16) with complete loss of chitinase activity were also identified. CHI4-M18, CHI4-M8 and CHI4-M29 showed 78.8, 41.5, and 31.9% increased chitinase activity over wild type CHI4.

• Journal of Biosystems Engineering
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• v.41 no.3
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• pp.263-272
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• 2016

Purpose: Pulse crop damage due to wild birds is a serious problem, to the extent that the rate of damage during the period of time between seeding and the stage of cotyledon reaches 45.4% on average. This study investigated a method of fundamentally blocking birds from eating crops by conducting vinyl mulching after seeding and identifying the growing locations for beans to perform punching. Methods: Infrared (IR) sensors that could measure the temperature without contact were used to recognize the locations of soybean cotyledons below vinyl mulch. To expand the measurable range, 10 IR sensors were arranged in a linear array. A sliding mechanical device was used to reconstruct the two-dimensional spatial variance information of targets. Spatial interpolation was applied to the two-dimensional temperature distribution information measured in real time to improve the resolution of the bean coleoptile locations. The temperature distributions above the vinyl mulch for five species of soybeans over a period of six days from the appearance of the cotyledon stage were analyzed. Results: During the experimental period, cases where bean cotyledons did and did not come into contact with the bottom of the vinyl mulch were both observed, and depended on the degree of growth of the bean cotyledons. Although the locations of bean cotyledons could be estimated through temperature distribution analyses in cases where they came into contact with the bottom of the vinyl mulch, this estimation showed somewhat large errors according to the time that had passed after the cotyledon stage. The detection results were similar for similar types of crops. Thus, this method could be applied to crops with similar growth patterns. According to the results of 360 experiments that were conducted (five species of bean ${\times}$ six days ${\times}$ four speed levels ${\times}$ three repetitions), the location detection performance had an accuracy of 36.9%, and the range of location errors was 0-4.9 cm (RMSE = 3.1 cm). During a period of 3-5 days after the cotyledon stage, the location detection performance had an accuracy of 59% (RMSE = 3.9 cm). Conclusions: In the present study, to fundamentally solve the problem of damage to beans from birds in the early stage after seeding, a working method was proposed in which punching is carried out after seeding, thereby breaking away from the existing method in which seeding is carried out after punching. Methods for the accurate detection of soybean growing locations were studied to allow punching to promote the continuous growth of soybeans that had reached the cotyledon stage. Through experiments using multiple IR sensors and a sliding mechanical device, it was found that the locations of the crop could be partially identified 3-5 days after reaching the cotyledon stage regardless of the kind of pulse crop. It can be concluded that additional studies of robust detection methods considering environmental factors and factors for crop growth are necessary.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.4
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• pp.349-355
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• 1984

Samples of plant tissue and xylem sap collected from pot-grown three soybean cultivars (Hwangkum, Williams 79, Wild) were analyzed for ureide and amide, and their distribution and changes in contents were measured over the growth period to study whether there are any differences in the changes of ureide contents among soybean cultivers. Application of ureide content as an indicator of $N_2$-fixation was examined. There was little evidence of soybean cultivars affecting the patterns of the change of ureide contents, while relative ureide contents of plant organ or xylem sap were significantly different among soybean cultivars. In plant stem and xylem sap, negative correlation ($r=-0.5193^{**}$, $-0.5053^*$ respectively) were found between ureide-N and amide-N content. Considering that exogeneous nitrogen caused a decrease in ureide accumulation and that nodule is the main site of ureide formation, the results demonstrated that there were differences in the effect of $N_2$-fixation among soybean cultivars. Consequently, the relative uredie content of xylem sap or plant stem could be used as a practical indicator of $N_2$-fixation in soybeans.