• Korean journal of food and cookery science
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• v.13 no.3
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• pp.369-378
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• 1997

The consumption frequency, preference, purchasing behavior and satisfaction degree for bean sprout were surveyed from the housewives living in Seoul and Kyungki-do area. Most of the subjects (84.3%) took bean sprout less than 4 times per 21 meals. Major reasons for the rare consumption were the poor safety, habitual, and long cooking time, in deceasing order. Packed bean sprout was purchased more in Kyungki-do but unpacked was preferred in Seoul. While the major reason for purchasing unpacked bean sprout was the cheap price (57.8%), that for the packed was the safety (82.00). The most unsatisfactory factor for packed bean sprout was the high price, however, unlabelled additives were the primary concern for the unpacked. The satisfaction degree for the quality was higher in packed bean sprout compared with the unpacked. The most unsatisfactory factor for the quality of both packed and unpacked bean sprout was the overall acceptability, followed by texture, taste, and color.

• Proceedings of the Korean Information Science Society Conference
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• 2001.10a
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• pp.403-405
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• 2001

In an EJB 1.1 specification, every method call made to the Enterprise Java Bean, is potentially remote call. Such remote invocations use the network layer regardless of the proximity of the client to the bean, creating a network overhead. Especially. because entity bean is more notable performance fail by remote call than session bean, frequency of use on Session Bean in work-site operations is much more than Entity Bean. We focus on how to improve the performance on the entity bean with Value Object, which is one of J2EE patterns suggested by Sun Microsystems. We presents related design-issues fur performance testing, the testing results compared with original entity bean and our findings.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.374-381
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• 2018

This study evaluated the quality characteristics of wet noodles added with sword bean powder(0, 5, 10, 15%) to determine the most preferred noodle recipe for consumer's desire. The proximate composition of the sword bean powder was as follows: Moisture contents were $13.4{\pm}0.08%$, protein $30.2{\pm}0.12%$, fat $0.3{\pm}0.09%$, protein $1.0{\pm}0.11%$ and carbohydrates $55.1{\pm}0.12%$, respectively. Total amino acid content of sword bean powder was measured 23,054.266 mg/100 g, especially in the order of histidine, glutamic acid and aspartic acid. The flavonoid content of sword bean powder was 17.9750 mg%. Water-binding capacity increased as the level of sword bean powder increased. When viscosity of wheat flours containing sword bean powder was measured by amylograph, the gelatinization point increased significantly as the level of sword bean powder increased, but peak viscosity decreased. As the level of sword bean powder increased, L value decreased, whereas a and b values increased. Weight, water absorption and volume of cooked noodles prepared with wheat flours containing sword bean powder decreased, whereas turbidity of soup increased. For textural properties, addition of sword bean powder increased hardness, springiness, chewiness of cooked noodles, whereas adhesiveness decreased. According to sensory evaluation such as appearance, color, flavor, taste, texture, overall preference, it was revealed noodles with 10% sword bean powder was the most preferred. According to the results, the addition of sword bean powder positively affects the overall sensory evaluation of wet noodle, and 10% is the optimal level for addition.

• Korean journal of applied entomology
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• v.26 no.2 s.71
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• pp.71-81
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• 1987

This study was conducted to study the effects of temperature on the oviposition, feeding and emergence of the azuki bean weevil(ABW) (Callesobruchus chinensis L.) in the stored beans. And ovipositional preference, hatching and emergence on the preference and non-preference hosts were also investigated. ABW has four generations a year and overwinters as larva stage in the bean grains. Optimum oviposition temperature of the ABW ranges from $25^{\circ}C\;to\;30^{\circ}C$. Oviposition preference in different hosts was in the order of azuki bean, mung bean, soy bean, kidney bean, black-soybean, pea. At $25^{\circ}C$, optimum development temperature emergence of period the ABW averaged 29 days on azuki bean, 31 days on mung bean, 49 days on soy bean, 46 days on black-soybean, 34 days on Pea. Percent hatch in different hosts was in the order of azuki bean, mung bean, soy bean, pea, black-soybean, kidney bean. But percent emergence was in the order of azuki bean, mung bean, pea, black-soybean, kidney bean. Especially, in azuki bean and mung bean, percentage of hatching and emergence was very high. And in soy bean and black-soybean, percentage of hatching was high but emergence was low. The kidney bean was hatching but not emergence at all. The longevity at the different temperatures appeared to be $4{\sim}5$ days at $35^{\circ}C,\;5{\sim}7$ days at $25^{\circ}C{\sim}30^{\circ}C$, $10{\sim}15$ days at $20^{\circ}C\;and\;19{\sim}24$ days at $15^{\circ}C$. Kidney bean of feeding non-preference host oviposited at Seed coat and Endosperm, but no larva developed. And cotyledon and embryo parts were not oviposited at all. The percentage of germination of egg laid bean grain and damaged bean grains was low. Especially, the percentage of germination of damaged bean grains was 0% on azuki bean, 5% on black-soy bean, 7% on Pea.

• Korean Journal of Food Science and Technology
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• v.10 no.4
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• pp.415-422
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• 1978

Some minor Korean beans including red bean, mung bean and kidney bean were subjected to proximate analysis, fractionation by the solubility method and polyacrylamide gel disc electrophoresis of proteins to obtain the following results. 1) Proximate composition of the beans showed that fat content was less than 1%, carbohydrate was about 60% and protein content was in the range of $20{\sim}25%$. 2) Total globulin content of the proteins was $46{\sim}59%$, a little lower than in soybean, in the order of mung bean> kidney bean> red bean. Albumin content was comparable in kidney bean, and lower in red bean and mung bean as compared with that in soybean. Glutelin content was relatively higher, being in the range of $10{\sim}19%$ and in the order of red bean> mung bean> kidney bean. 3) According to the electrophoretic pattern, total protein fractions extracted with pH 7.6 buffer from red bean, mung bean and kidney bean showed 9.12 and 11 bands, respectively, whereas those extracted with pH 4.8 buffer showed 13, 13 and 12 bands, respectively. Water extracts of red bean, mung bean and kidney bean showed 10, 8 and 9 bands, respectively, while albumin fractions showed 8, 9 and 7 bands and globulin fractions, 4 bands in all of three beans. The band having a Rm value of $0.5{\sim}0.7$ in the globulin fraction from three beans was not observed in the water extract and appears to be specific to water insoluble globulin.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.4
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• pp.509-516
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• 2013

This study estimated the fermentation characteristics and nutrient value of corn-lablab bean mixture silages relative to corn silages. The effects of feeding corn-lablab bean mixture silages on nutrient apparent digestibility and milk production of dairy cows in northern China were also investigated. Three ruminally cannulated Holstein cows were used to determine the ruminal digestion kinetics and ruminal nutrient degradability of corn silage and corn-lablab bean mixture silages. Sixty lactating Holstein cows were randomly divided into two groups of 30 cows each. Two diets were formulated with a 59:41 forage: concentrate ratio. Corn silage and corn-lablab bean mixture silages constituted 39.3% of the forage in each diet, with Chinese wildrye hay constituting the remaining 60.7%. Corn-lablab bean mixture silages had higher lactic acid, acetic acid, dry matter (DM), crude protein (CP), ash, Ca, ether extract concentrations and ruminal nutrient degradability than monoculture corn silage (p<0.05). Neutral detergent fiber (NDF) and acid detergent fiber (ADF) concentrations of corn-lablab bean mixture silages were lower than those of corn silage (p<0.05). The digestibility of DM, CP, NDF, and ADF for cows fed corn-lablab bean mixture silages was higher than for those fed corn silage (p<0.05). Feeding corn-lablab bean mixture silages increased milk yield and milk protein of dairy cows when compared with feeding corn silage (p<0.05). The economic benefit for cow fed corn-lablab bean mixture silages was 8.43 yuan/day/cow higher than that for that fed corn silage. In conclusion, corn-lablab bean mixture improved the fermentation characteristics and nutrient value of silage compared with monoculture corn. In this study, feeding corn-lablab bean mixture silages increased milk yield, milk protein and nutrient apparent digestibility of dairy cows compared with corn silage in northern China.

• The Korean Journal of Community Living Science
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• v.22 no.4
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• pp.573-578
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• 2011

This research was conducted to enhance the value of low quality sweet persimmon by processing paste by combining low quality sweet persimmon and red-bean. In order to make sweet persimmon paste containing red-bean, the following procedures were executed : 1) the sweet persimmon was cleaned by water 2) the fruit stalk was removed 3) it was peeled, sliced, pitted and crushed 4) steamed and peeled red-bean paste was mixed 5) sweetening materials(starch syrup, sugar and dextrin) and salt were mixed 6) boiled and stored in refrigerator. Sweet persimmon was peeled, stem and seed was removed to make the paste. When mixing sweet persimmon paste and red-bean paste in the ratio of 6 : 4, sensory point of taste and overall desirability were higher than mixing in 5 : 5 and 4 : 6 but texture was lower. The sweet persimmon paste containing red-bean was softened and the sugar content was increased from 41.4$^{\circ}$Brix to 53.1$^{\circ}$Brix when 10% dextrin was added. The overall sensory evaluation was higher in sweet persimmon paste containing red-bean than commercial red-bean paste when 10% dextrin was added. The overall desirability also shown a significant difference between them. Even though findings were statistically insignificant, sweet persimmon powder with red-bean paste increased in texture and overall desirability compared with commercial red-beans paste. Sweet persimmon powder paste containing red-bean significantly decreased in flavor, color, taste and overall desirability compared with sweet persimmon paste containing red-bean. As a result of this study, the best combination for the quantity of sub-materials to make sweet persimmon paste was 600g of sweet persimmon, 400g of red-bean, starch syrup 120g, sugar 60g, salt 4g and dextrin 100g.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.1
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• pp.113-117
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• 1994

The effect if heat treatment (autoclave) in amino acid digestibility of winged bean determined using intact cockerels had been investigated. The winged beans were autoclaved at $120^{\circ}C$ for 45 or 90 min, respectively, and the soybean were autoclaved for 45 min. The treated winged bean and soybean were fed to 3 intact cockerels, which had been previously starved for 24 h. Excreta were collected individually for 49 h. The amino acids contained in the diets and excreta were determined to measure the digestibility values. Apparent and true digestibilities of all amino acids except histidine of unheated winged bean were significantly (P < 0.05) lower than those of heated winged bean and soybean. Heat treatment significantly (p < 0.05) improved amino acid digestibility of winged bean, However, over heating (90 min if autoclaving) destroyed lysine, cystine and arginine of winged bean. The true digestibility values of all amino acids of winged bean heated for 90min were the same as those values of treated soybean. However, true digestibilities of glycine, alannine, phenylalanine and lysine of treated soybean were significantly (p < 0.05) higher than those of winged bean heated for 45 min.

• Korean Journal of Agricultural Science
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• v.40 no.4
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• pp.411-416
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• 2013

In Korea, bean curd is one of most important foods and bean curd industry keeps growing. Korean bean curd industry has complicated structure with a few large-scale manufacturers and many small-size manufacturers, which causes difficulty in figuring the strategy for the promotion of bean curd industry. In order to solve this problem, more specific studies are required. The purpose of this paper is to analyze the production sector of Korean bean curd and to present the implications for the promotion of Korean bean curd industry. Survey analyses to producers was conducted for this research. The results of studies present a few findings: First, the solution for the easier purchase of raw material (soybean) should be prepared. Second, the support for marketing as well as R&D to small-size manufacturers is required. Third, the monitoring and controlling of unfair trading in bean curd market should be strengthened. Forth, the certification programs for the bean curd products should be managed.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.192-196
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• 1999

The purpose of this experiment was to study the effects of feeding egg yolk prepared from quail fed winged bean oil on plasma and liver cholesterol and fatty acids composition in rats. Eggs were collected from laying quails that had been fed diets containing 5% of either animal tallow, soybean oil, corn oil or winged bean oil. Yolk powders (referred to as winged bean yolk, soybean yolk, etc.) were prepared and fed at the 15% level to weanling female Wistar rats for 28 days. Rats fed winged bean yolk had significantly lower body weight gain than did rats fed soybean yolk or animal tallow yolk. There are no significant effects on plasma total cholesterol, liver cholesterol and triglyceride concentration due to feeding yolk powder containing different oil. However, LDL-cholesterol increased and HDL-cholesterol decreased in rats fed winged bean yolk. Liver lipid of rats fed with winged bean yolk had a higher linoleic but a lower linolenic content than did those fed animal tallow yolk. However, rats fed with winged bean yolk had a lower linoleic content than did rats fed soybean yolk or corn yolk. In conclusion, winged bean yolk seemed to have had an adverse effect on rats.