• Korean journal of food and cookery science
• /
• v.7 no.4
• /
• pp.15-22
• /
• 1991

Changes in cooking properties of kidney beans A (reddish purple), B (mosaic), and C (pale yellow) during storage at $4^{\circ}$, $20^{\circ}$ and $30^{\circ}C$ for 5 months were examined. The weight and volume gains of raw beans during soaking at $30^{\circ}C$ were the greatest in kidney bean A followed by B and C, which were decreased from 3 months storage at $30^{\circ}C$. The weight gain, solid loss and hardness of cooked beans at $100^{\circ}C$ for 40 min decreased from 3 months of storage at $30^{\circ}C$ in all samples. The amylograms of whole kidney bean flours showed no peak and continuous increase of viscosity during heating. The kidney bean A showed the higher values in all reference points than kidney beans B and C which had similar amylogram patterns.

• Korean journal of food and cookery science
• /
• v.21 no.2 s.86
• /
• pp.163-170
• /
• 2005

Soybean is an important plant as the source of protein and oil, as well as phytochemicals such as genistien, daidzein, phenolic acids, phytic acid, tocopherol, and saponin. Chungkukjang, a fermented soybean paste, is common in Korean meals and bacillus is usually used in the fermentation of steamed soybean. For its processing, whole soybeans are boiled in water until the beans are soft, and then the drained beans are wrapped with rice straw or starter and set in a warm place at $65^{\circ}C\;for\;3\;\~\;4\;days$. Normally, the remaining cooked water which was drained from the steamed beans is discarded. We supposed that this water possesses hish amounts of useful components, and we therefore developed a modified method using the cooked water. After fermentation, we added the remaining cooked water which had been drained from the beans to the fermented soy beans and boiled them together. To investigate the bio-functionality of the modified Chungkukjang, the total antioxidative activity, isoflavones contents, phenolic acids, and 3-deoxyglucosone (3-DG) were measured at each stage of the preparation of chungkukjang. The original and modified chungkukjang possessed a high antioxidative activity compared with the other samples, as did the drained water after steaming of the soybean. The contents of genistein, daidzein, and phenolic acids, which contained antioxidative activity, were also increased in the original chungkukjang and their contents were similar in the modified chungkukjang. The content of 3-DG was increased in the modified chungkukjang compare with the original. It is suggested that the active soybean components delivered to the drained water during the steaming process were useful for increasing the bio-functionality of the modified chungkukjang.

• Food Science and Preservation
• /
• v.30 no.2
• /
• pp.287-299
• /
• 2023

In vitro luwak coffee was produced using enzyme­microbial complexes. The coffee quality of non-fermented coffee beans (NFC) and fermented coffee beans (FC) was compared. The total free amino acid content was higher in FC than in NFC. The levels of glutamic acid and γ-amino-n-butyric acid in NFC were higher than those in FC; however, the contents of essential amino acids, such as lysine, leucine, and valine, in FC were higher than in NFC. During fermentation, the sucrose content decreased, whereas the fructose and glucose contents increased (p<0.001). The chromaticity of the coffee extract showed higher lightness (L), redness (a), and yellowness (b) values in FC than those in NFC. The caffeine content was significantly lower in FC (696.94±0.04 ㎍/mL) compared to that in NFC (1,130.22±1.55 ㎍/mL) (p<0.001). Conversely, the polyphenol and chlorogenic acid contents were significantly higher in NFC than in FC (p<0.001). Electronic nose analysis indicated considerable differences between the volatile aromatic components in NFC and FC. Sensory scores were significantly higher for FC than those for NFC. Therefore, the fermentation of coffee beans using enzyme­microbial complexes altered the chemical components, which promoted the Maillard reaction during the coffee bean roasting process. These results suggest the possibility of producing in vitro luwak coffee with better flavor and lower caffeine content.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.3
• /
• pp.487-496
• /
• 2013

Green coffee beans (CB, Indonesian Mandheling) were fermented with three kinds of mushrooms (Phellinus linteus, PL; Hericium erinaceum, HE; Ganoderma lucidum, GL) or two kinds of mycelia from molds (Monascus purpureus, MP; Monascus ruber, MR) using solid-state culture to enhance physiological activity. After the roasting of fermented green coffee beans, roasted coffees were extracted with a hot-water decoction or 95% ethanol reflux. Yields from hot water extracts (HW, 17.7~25.3%) were higher than those from ethanolic extracts (EE, 9.5~12.2%). Hot-water extracts of roasted coffees from green coffee beans fermented with two molds (MP-CB-HW and MR-CB-HW) showed higher total polyphenols, flavonoids, and DPPH free radical scavenging activity than roasted coffees from non-fermented (CB-HW) or fermented green coffee beans with the three mycelia from mushrooms. MR-CB-HW also had the most potent macrophage stimulating and mitogenic activity (1.32 and 1.40-fold of CB-HW, respectively). In addition, MP-CB-EE and MR-CB-EE did not show any cytotoxicity to the RAW 264.7 cell at a concentration of $100{\mu}g/mL$, and these extracts significantly inhibited nitric oxide (NO) production from the LPS-stimulated RAW 264.7 cell line (38.6 and 37.0% of the LPS-treated group). Meanwhile, the chlorogenic acid concentrations of MP-CB-HW or MR-CB-HW highly increased (to 76.21 or $76.73{\mu}g/mL$, respectively), but caffeine concentrations were not affected by solid-state fermentation. In conclusion, the physiological activities of roasted coffees were enhanced by the solid-state culture of green coffee beans with M. purpureus or M. ruber, suggesting that these roasted coffees could possibly serve industrial applications as functional coffee beverages.

• Journal of Applied Biological Chemistry
• /
• v.60 no.4
• /
• pp.383-390
• /
• 2017

Regarding the facts that fat, which is easily oxidized, is one of the major responsible factors affecting the quality of aroma, and polyphenol compounds including chlorogenic acid (CGA) contribute the anti-oxidative activities to coffee, we investigated fat oxidation, conversion of CGA, and changes of anti-oxidative activities according to the degree of roasting and storage of 60 days. We found that the amount of extractable fat by diethyl ether is increased as the coffee beans are roasted longer. Furthermore, the acidity values of the fat are increased from $8.91{\pm}0.16$ to $17.81{\pm}0.11$, and $10.37{\pm}0.27$ to $17.93{\pm}0.09$ in the medium and dark roasted coffee beans, respectively, while it is increased from $4.47{\pm}0.11$ to $11.89{\pm}0.18$ in the green coffee bean after 60 days. The CGA contents in the coffee beans were decreased from $310{\pm}8.2$ to $282{\pm}11.2$, then to $58{\pm}0.0mg$ in 10 gr of the green, medium and dark beans, respectively, and were not changed significantly during the storage period. However, the anti-oxidative activities measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid radical scavenging assays were not significantly different among the green, medium, and dark coffee beans during the storage period. Furthermore, antioxidant reactive element-luciferase assay showed that biological anti-oxidative activities were increased as coffee beans were more roasted and stored longer. As the total polyphenolic contents in the beans were significantly decreased by roasting, the results suggests that other molecules, such as, Maillard reaction products might play substantial role in anti-oxidative activity and influence cup quality of coffee.

• Korean Journal of Medicinal Crop Science
• /
• v.22 no.4
• /
• pp.262-269
• /
• 2014

Complex of mulberry extract (CME) is composed of extracts of mulberry (Morus alba L.) fruit, mulberry leaves and black beans (Glycine max (L.) Merr.). In this study, we investigated prevention effects of CME on degenerative arthritis. The $SC_{50}$ value of DPPH radical scavenging by CME was $158.49{\pm}11.35{\mu}/mL$. We found that CME significantly reduced the production of nitric oxide (NO) and protein expression of cyclooxygenase-2 (COX-2) in RAW 264.7 cells which were activated by LPS. Experiments using animal model of degenerative arthritis showed that CME (400 mg/kg body weight) inhibited the production of TNF-${\alpha}$ (77.5%) and IL-$1{\beta}$ (95.0%). Furthermore, it was observed that CME reduced to 85.9% of paw edema induced by carrageenan. These results suggest that CME could improve degenerative arthritis.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.7 no.5
• /
• pp.949-954
• /
• 2003

In this study, Automatic Speech Recognition Application System is designed and implemented to realize transformation from present GUI-centered web services to VUI-centered web service. Due to ASP's restriction with web in reusability and portability, in this study, Automatic Speech Recognition Application System with Javabeans Component Architecture is devised and studied. Also the voice web browsing which is able to transfer voice and graphic information simultaneously is studied using Remote AWT(Abstract Windows Toolkit).

• Proceedings of the Korean Information Science Society Conference
• /
• 2000.10a
• /
• pp.492-494
• /
• 2000

IBM사의 San Francisco 프로젝트 성공이후 컴포넌트 시장은 성장하고 있다. 컴포넌트 기반 개발 방법의 사용이 보편화되면 응용 프로그램은 필요한 컴포넌트들을 조립하여 개발하게 될 것이다. 컴포넌트는 응용프로그램의 성능에 많은 영향을 미치게 된다. 기존의 방법만으로는 컴포넌트의 특징이 고려되지 않기 때문에 분산 컴포넌트의 성능을 비교하는 데에 적합하지 않다. 기존의 컴포넌트 측정방법에는 컴포넌트의 응답시간, 효율(throughput), 메소드(method) 처리시간, 풀(pool)의 개수에 따른 에러 발생률 등이 있다. 본 논문에서는 분산응용을 위한 컴포넌트의 성능을 측정하는 추가적인 방법을 제안한다. 첫째 각 빈들의 처리 응답시간이다. 둘째 트랜잭션의 응답시간이다. 셋째 풀(pool)안에서 객체 개수에 따른 응답시간이다. 객체 수에 따른 컴포넌트 처리 시간이다. 넷째 컴포넌트 알고리즘 처리시간이다. 다섯째 힙(heap) 사용률이다. 이에 컴포넌트 구매자는 성능에 대한 객관적인 데이터로 보고 선택적으로 컴포넌트를 구입할 수 있다.

• Journal of Applied Biological Chemistry
• /
• v.50 no.3
• /
• pp.120-126
• /
• 2007

Volatile components in red bean (Vigna angularis) were investigated. Extracts prepared by simultaneous steam distillation and solvent extraction were analyzed by gas chromatography/mass spectrometry. One hundred and forty-two components including alkanes/alkenes (17), aromatics (5), furans (15), miscellaneous compounds (2), other nitrogen-containing compounds (11), aldehydes (11), naphthalenes (11), alcohols (34), ketones (23), sulfur-containing compounds (5) and esters (8) were identified. Some of these components, e.g. hexanal, were known to contribute to the "beany" odor in other beans. Due to the presence of such odor, red beans may not be acceptable to some consumers.

• Archives of Pharmacal Research
• /
• v.3 no.1
• /
• pp.31-36
• /
• 1980

Seeds or beans of 55 plants belonging to 31 families were screened by using several different types of red blood cells to find new lectins. In this paper, white kidney been (phaseolus vulgaris C.) was chosen to study biochemical properties of hemagglutinating proteins(lectins). An anion exchanger, DEAE Sephadex A-50, and polyacrylamide disc gel electrophoresis were main techniques used. From three main fractions eluted by stepwise NaCl gradient in 25mM Tris-HCI buffer on DEAE Sephadex column, principal lectin was identified.