• Korean journal of food and cookery science
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• v.12 no.2
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• pp.162-165
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• 1996

Various kinds of jeolpyon (cubed rice cake) differing in roasted soybean flour. content (0, 5, 10, 15, 20%) were prepared to study digestibility, degree of gelatinization and retrogradation rate. Digestibility slightly in creased as soybean content increased. Degree of gelatinization also increased as soybean content increased. Retrogradation rate obtained from the changes in hardness of soybean jeolpyon with the control was 0.528 day and time constant (1/k) was 1.89 days.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.333-333
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• 2005

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.249-257
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• 1999

Jeung-Pyun is a traditional fermented Korean food with rice flour, water, sugar, salt and unrefined rice wine(Takju). In order to investigate how the addition of soybean has an influence on Jeung-Pyun fermentation, changing to adding amount of soybean 0%, 5%, l0%. 15%, 20% based on rice weight, we carried out sensory evaluation and measured the physicochemical properties, instrumental characteristics and degree of gelatinization. The specific volume of Jeung-Pyun was increased as the more soybean was added. The pH of Jeung-Pyun batter was decreased as the fermentation time was longer, but it was increased as more soybean was added. The degree of gelatinization of Jeung-Pyun was decreased as storage day was longer, but it was high as more soybean was added compared to control(0%). In sensory evaluation, Jeung-Pyun added 5∼10% of soybean was good generally. Correlation coefficient between hardness and degree of gelatinization was high. In instrumental characteristics, hardness was increased only in control for room temperature storage(20$^{\circ}C$), but at 4$^{\circ}C$ it was less increased than control(0%) as more soybean was added. Cohesiveness was decreased generally as storage day was longer at 4$^{\circ}C$, but it was less decreased as more soybean was added. In brittleness at 4$^{\circ}C$, Jeung-Pyun of adding soybean was higher compared to control. In surface structure of Jeung-Pyun observerd by SEM. air pore size was small and distributed regularly as more soybean added. In conclusion. it can be suggested that the addition of soybean improve the quality of Jeung-Pyun.

• Korean Journal of Food Science and Technology
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• v.34 no.1
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• pp.96-102
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• 2002

The levels of biologically active compounds, such as isoflavone, total saponin, dietary fiber, soy oligosaccharides, and lecithin from each serving size of commercial soy products, were quantitatively determined from the raw soybean, soymilk, tofu, isolated soy protein (ISP), soybean paste(toenjang), natto, and tempeh from local and foreign market. Soy flour, natto, and soymilk contained 489.1 mg, 308.3 mg, and 138.1 mg of isoflavone in each 100 g of dry matter, respectively. The ratios of aglycone to glucoside of soybean paste and tempeh showed relatively high level compared with other tested soy products. Commercial soymilk showed the highest ratio of soluble fiber to total dietary(59%). The higher levels of dietary fiber (20.1 g) and lecithin (1.13 g) were also found in tofu. The lecithin and saponin content of isolated soy protein(ISP) were highest (0.63 g and 0.65 g/ 100 g of dry matter) among the tested samples. In conclusion, soy flour showed the highest level of biologically active compounds, such as saponin, isoflavone, dietary fiber, and soy oligosaccharides. But when the evaluation was based on the serving size, soymilk containing 31.5 mg of isoflavone, 2.59 g of dietary fiber, 0.57 g of oligosaccharides, 0.10 g of lecithin, and 0.11 g of saponin showed similarity to those of the tested soybeans(20 g).

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.77-84
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• 1981

The effect of sesame of L-lysine HCI and sesame supplementing a wheat flour diet on growth, liver lilpid content, and on the free amino acid levels in the plasma and liver was studied in young male rats with an initial body weight of $75{\pm}3g$. The free amino acids were analyzed by amino acid auto analyzer (JLC - 6HA, NO. 310). The results were as follows. The body weitht gain on L-lysine HCI and sesame supplemented diet was more than weight in the sesame added diet or wheat flour diet groups. Also the liver lipid contents of rats on a wheat flour diet supplemented with L-lysine HCI and sesame showed greater increases than the levels in rats on the wheat flour diets. The rate of liver lipid accumulation was depressed in rats fed L-lysine HCI supplemented wheat flour containing sesame than in rats fed soybean oil or shortening oil instead of sesame. The free phe. Tyr. Leu. Ileu. Val. Lys. levels in the plasma of rats administered the wheat flour diets supplemented with 0.25% L-lysine HCI were higher than those of rats without L-lysine HCI. The free phe. Tyr. Asp. His. Lys. contained in the liver were increased, but other free amino acids were decreased according to the L-lysine HCI amount.

• Journal of Microbiology and Biotechnology
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• v.21 no.8
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• pp.869-873
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• 2011

Most medium formulations for improving culture of entomopathogenic nematodes (EPN) based on protein sources have used enriched media like animal feed such as dried egg yolk, lactalbumin, and liver extract, among other ingredients. Most results, however, showed unstable yields and longer production time. Many of the results do not show the detailed parameters of fermentation. Soy flour, cotton seed flour, corn gluten meal, casein powder, soytone, peptone, casein hydrolysates, and lactalbumin hydrolysate as protein sources were tested to determine the source to support optimal symbiotic bacteria and nematode growth. The protein hydrolysates selected did not improve bacterial cell mass compared with the yeast extract control, but soy flour was the best, showing 75.1% recovery and producing more bacterial cell number ($1.4{\times}10^9$/ml) than all other sources. The highest yield ($1.85{\times}10^5$ IJs/ml), yield coefficient ($1.67{\times}10^6$ IJs/g medium), and productivity ($1.32{\times}10^7$ IJs/l/day) were also achieved at enriched medium with soybean protein.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.724-730
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• 1998

Effects of raw soy flour(RSY) and black(RSB) feeding on protein concentration of liver and serum, and GOT, GPT and alkaline phosphatase activities of serum in diabetic and nondiabetic rats were studied. Male rats(Sprague-Dawley), mean weight of (338.4$\pm$19.2g) were assigned to six dietary groups and fed with the assigned diet for 28 days. For each experimental, some rats were injected with streptozotocin intraperitoneally(L.P.) to induce diabets, and other rats were injected with buffer L.P. as a control group. The liver, kidney and spleen weights relative to bo요 weigth were higher in raw yellow soy flour diet diabetes(D-RSY) and black soy flour diet diabetes(D-RSB) groups than control, but the body weights were lower than control. The protein and albumin concentrations of liver and serum were lower in D-RSY and D-RSB groups than control. The albumin concentration of serum in D-RSB group was lower than control. The GOT activities of serum in RSY and RSB groups were increased compared with control, but the GPT activities were lower in diabetic control, D-RSY and D-RSB groups than control. The alkaline phosphatase activities of serum in RSY and RSB groups were higher than control, but those in D-RSY and D-RSB groups were lower than diabetic control.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.6
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• pp.596-600
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• 2003

This study investigated the effect of soybean-curd residues as an ingredient of the formulated diet for juvenile flounder (Paralichthys olivaceus). Three replicates of juvenile fish (averaging weight $1.5\pm0.04\;g$) were fed one of four isonitrogenous $(50\%)$ diets containing $0\%,\;5\%,\;10\%\;and\;15\%$ soybean-curd residues for 7 weeks. Survival, hepatosomatic index and condition factor of the fish were not affected by dietary soybean-curd residues levels. Weight gain, feed efficiency and protein efficiency ratio of the fish fed the diet containing $5\%$ soybean-curd residues were not significantly different to those of the fish fed the control diet, however these values decreased in the fish fed the $10\%\;and\;15\%$ soybean-curd residues (P<0.05). Daily feed and protein intake increased with increasing dietary soybean-curd residues level. Crude protein and lipid contents in the whole body decreased with increasing dietary soybean-curd residues, but no significant differences were observed among control, $5\%\;and\;10\%$ soybean-curd residues diets (P>0.05). Plasma total protein concentration of fish was affected by dietary soybean-curd residues levels (P<0.05). It is concluded that the soybean-curd residues as a substitute for wheat flour can be included up to $5\%$ in the diet for juvenile flounder.

• Applied Biological Chemistry
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• v.21 no.1
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• pp.35-39
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• 1978

1) Caramel and original soybean sauce was obtained from under grade wheat flour. 2) Mixture of under grade wheat flour and ammonium Chloride or HCl was parched. Parch substance were mixed with water, and then were filtrated. This filtrated liquid is liquid of dextrin. The residue of the filtrated substance was contained protein and others. Liquid of dextrin were treated with HCl until reaction of $I_2$ is colorless. Liquid of dextrin was caramelized. The original soybean sause was obtained by the hydrolysis of residue. 3) Parching 200g of under grade wheat flour with 7g of ammonium chloride under $140^{\circ}C$. for 90mins. and then add about 200ml of water to it. About 150ml. of dextrin soln's can be obtain after filtration. 4) Caramelizing 150ml. of dextrin soln's was treated with liq. ammonia at $120^{\circ}C$ for 270mins. under $pH\;5{\sim}6$. it was possible to obtain 95g of $24^{\circ}B\acute{e}$ caramel. 5) When 25g of residue was hydrolysised with 75ml. of 18% HCl for 8hrs. boiling. it was possible to obtain 55ml. of $25^{\circ}B\acute{e}$ original soybean sauce. It is contain 2.20% of nitrogen.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.291-300
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• 2013

This study was conducted to develop the optimum mixing rates of a functional instant pumpkin gruel including pumpkin powder and to have the high preference to all age groups. The produced of this study were to optimum the composite recipe by making instant pumpkin gruel, respectively, with the different 16 experimental point with 3 replicates of the weight of pumpkin powder ($X_1$), roasted soybean flour ($X_2$) and gelatinized rice flour ($X_3$), and by quantities of the using response surface methodology(RSM). The color, pH, viscosity, and sensory characteristics(appearance, color, flavor, taste, viscosity, overall acceptability) were dependent parameters. The color of instant pumpkin gruel L value decreased with increasing amounts of pumpkin powder and a value and b value increased. pH and viscosity increased with increasing amounts of pumpkin powder and roasted soybean powder. The optimal mixing percentage of pumpkin powder, roasted soybean flour and gelatinized rice flour were 5.25 g, 3.00 g and 4.50 g for overall quality of 5.72 g, 4.30 g and 3.00 g for maximum score of overall organoleptic quality, respectively.