• 한국식품조리과학회지
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• 제32권2호
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• pp.197-203
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• 2016

Purpose: In this study, small black beans (Rhynchosia nulubilis) that were produced in the Jungsun province of South Korea were selected for use in various cooking recipes because they are known to contain higher isoflavones and excellent antioxidant effects, as compared to any other domestic soybeans. Methods: Physicochemical and antioxidant characteristics of small black beans were analyzed with uncooked beans and four other cooking methods of pan broiling, boiling, steaming, and pressure cooking. Results: Contents of ${\beta}$-glucosides (daidzin, glycitin, and genistin) and aglycone (daidzein, glycitein, and genistein) in small black beans were significantly different depending on the cooking methods (p<0.001). The results of the experiment indicated that the amount of total polyphenol in pressure cooked beans was highest, showing a value of 7.16 mg/g (p<0.001). Most contents of isoflavones (${\beta}$-glucoside, aglycone) in uncooked beans appeared to increase after cooking. In particular, the amount of glycitein was highest in pan broiled beans ($9.63{\mu}g/g$). The total isoflavone content differed among the different cooking methods, ranging from highest to lowest in the following order : pan broiled beans ($759.49{\mu}g/g$), pressure cooked beans ($725.12{\mu}g/g$), boiled beans ($591.05{\mu}g/g$), steamed beans ($511.61{\mu}g/g$), and uncooked beans ($180.80{\mu}g/g$) (p<0.001). Conclusion: Especially, the amount of isoflavones increased significantly in pan broiled beans and pressure cooked beans, suggestive of optimized cooking methods for increasing nutritional and functional contents in cooked food.

• 한국식품영양학회지
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• 제22권4호
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• pp.678-686
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• 2009

The purpose of this study was to investigate changes in the cooking process of red beans used to prepare Bab (cooked rice) in cooking books published from late 19th century to the present. There are 3 different types of Bab that use red beans; Jungdeungbab, Patbab and Patsura, and cooking process vary between different cooking books. For making Jungdeungbab, one method is to cook the red beans in the water first, and then only the water, after draining the cooked red beans, is used to cook rice. The other method is to smash the cooked red beans and collect the water that passes through the smashed red beans to cook the rice. For Patbab, 2 cooking methods were found. One is to cook the whole red beans first and then to add them to the rice for cooking. Another method is to break the red beans into two pieces and mix them with rice and cook them together. Patsura is the red bean used to prepare the Bab offered to Kings during the Chosun dynasty(1392~1910). The cooking process of Patsura is similar to both Jundeungbab and Patbab. In Ijogungjeongyoritonggo(1957), the cooking method of Patsura is similar to that of Patbab; breaking red beans into two pieces and then mixing them with rice and cooking them together. Another method, which is similar to Jungdeungbab, is found in Ijogungjeongyoritonggo(1957) and Hangukyoribaekguasajeon(1976). In Ijogungjeongyoritonggo(1957), the cooking method is to cook the red beans first and then squeeze them after putting them into a sack and then using the extract to cook rice. In Hangukyoribaekguasajeon(1976), the red bean is prepared by first cooking red beans in water, and then only the water, after draining the cooked red bean, is used to cook rice. In further studies, the cooking procedures used in the previous period of the late 19th century should be examined.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.363-368
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• 2007

Jeung-pyun, a very popular fermented rice cake consumed in Korea, consists mainly of rice, rice wine (Tak-Ju), and sugar. The effects of addition of different beans on the quality characteristics of the batter and Jeung-pyun were investigated. Six different beans were mixed with the rice flour at levels of 5% and 10% of the rice flour weight, respectively. The addition of Back-tae, Huk-tae, Sori-tae, which are types of soybeans, and black gram significantly increased the batter volume and viscosity. However, the fermented Back-tae (Cheongguk-jang) was not effective at increasing the batter volume and viscosity. The buffering effect of the beans was very significant on the fermented batter, and the decrease in pH of the fermented batter made with beans was less than that of the control batter without beans. Additions of the soybeans and Cheongguk-jang were most effective for the buffering effect in the fermented batter. Although the Back-tae, Huk tae, and Sori-tae were different colors and shapes, they were all soybeans and exhibited similar effects on the Jeung-pyun batter. However, the effects of the beans were not significant on the Jeung-pyun. The volume and moisture content of the Jeung-pyun made with beans were not significantly different from the volume and moisture of the Jeung-pyun made without beans. The above results suggest that the addition of different soybeans, mung beans, and black gram significantly effects on the properties of Jeung-pyun batter, but not Jeung-pyun itself.

• Preventive Nutrition and Food Science
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• 제18권1호
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• pp.30-37
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• 2013

In vitro antioxidant activities and neuronal cell protective effects of ethanol extract from roasted coffee beans were investigated. Colombia arabica coffee (Coffea arabica) green beans were roasted to give medium ($230^{\circ}C$, 10 min), city ($230^{\circ}C$, 12 min) and french ($230^{\circ}C$, 15 min) coffee beans. Total phenolics in raw green beans, medium, city and french-roasted beans were $8.81{\pm}0.05$, $9.77{\pm}0.03$, $9.92{\pm}0.04$ and $7.76{\pm}0.01$ mg of GAE/g, respectively. The content of 5-O-caffeoylquinic acid, the predominant phenolic, was detected higher in medium-roasted beans than others. In addition, we found that extracts from medium-roasted beans particularly showed the highest in vitro antioxidant activity on ABTS radical scavenging activity and FRAP assays. To determine cell viability using the MTT assay, extracts from medium- roasted beans showed higher protection against $H_2O_2$-induced neurotoxicity than others. Lactate dehydrogenase (LDH) leakage was also inhibited by the extracts due to prevention of lipid peroxidation using the malondialdehyde (MDA) assay from mouse whole brain homogenates. These data suggest that the medium-roasting condition to making tasty coffee from Columbia arabica green beans may be more helpful to human health by providing the most physiological phenolics, including 5-O-caffeoylquinic acids.

• 한국식품영양학회지
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• 제26권4호
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• pp.772-782
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• 2013

A study is undertaken to examine the effects of the additional frozen blueberry powder and anthocyanin powder extracted from black beans to quality attributes of pound cakes. Frozen blueberry powder and anthocyanin powder extracted from black beans are being added to the flour at a ratio of 0.5, 1.5, 2.5, and 3.5% respectively. The antioxidant activity is highly correlated with the total phenolic and total flavonoids contents of frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes, respectively (r=0.8423, p<0.001 r=0.9449, p<0.001). The quality characteristics of the specific volumes decreased significantly with increasing substitution levels of frozen blueberry powder and anthocyanin powder extracted from black beans (p<0.01). The lightness significantly decreased with increasing frozen blueberry powder and anthocyanin powder extracted from black beans of pound cakes' crusts and crumbs (p<0.01). The hardness, chewiness and gumminess tend to reduce, while the cohesiveness increase in both powders. The consumer acceptability score for 0.5~3.5% of frozen blueberry powder and anthocyanin powder extracted from black beans pound cakes ranked significantly (p<0.01) higher than those of the other groups according to taste, flavor and overall preferences. These results show that frozen blueberry powder and anthocyanin powder extracted from the black beans are a good ingredient for increasing consumer acceptability and overall healthy.

• 한국식품영양학회지
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• 제13권2호
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• pp.164-170
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• 2000

10 carbamate pesticides were surveyed in domestic and imported green peas, beans, red beans from March 1999 through December 1999. Samples were collected from Gwangju, Mokpo, Suncheon and Yosoo grain markets. This study was performed by post-column ο-phthalaldehyde and 2-mercaptoethanol prior to HPCL fluorophore detection. Pesticides were found in 14 of 80 samples(17.5%). The kinds of pesticide detected in green peas were methomyl, MTMC, carbaryl, those in sesames were oxamyl, carbofuran, carbaryl, 1-naphthol, MIPC, those in beans were oxamyl, MTMC, carbaryl and those in red beans were MTMC, carbaryl. The range of residues detected in green peas, sesames, beans and red beans were 0.002∼0.025ppm, 0.001∼0.469ppm, 0.005∼0.356ppm and 0.017∼0.125ppm, respectively. The most frequently detected pesticides were MTMC(6 times) and carbaryl(5 times), while aldicarb, PHC and BPMC were no detected in all samples. Detection frequencies of carbamate pesticides in imported crops were higher than those in domestic ones except red beans. Only one result of oxamyl residues determined in imported bean was higher than the proposed maximum residue limits of Codex, which was 0.356ppm.

• 한국포장학회지
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• 제27권1호
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• pp.17-23
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• 2021

Recent studies on recyclable materials in the packaging have an increased attention due to the eco-friendly policies of reducing carbon dioxide emissions in worldwide. Roasted coffee beans mostly packed in multi-layered films and papers according to their expiration date. To satisfy both recyclability and barrier properties, researches have been continued on paper-based packaging materials to enhance their properties. In this study, packaging materials for coffee beans are developed by laminating bioplastic films on papers. The tests of packaging materials were performed with mechanical properties, gas and water vaper permeability, recyclability and storage quality for coffee beans. Compared to other samples, the paper/bioplastics-based coffee package composed of starch coated papers and two bioplastics showed the lowest barrier properties, comparable mechanical strength and ability to maintain the quality of roasted coffee beans. Thus, it could be a good alternative for multi-layered packages for roasted coffee beans.

• 대한가정학회지
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• 제24권3호
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• pp.119-127
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• 1986

To investigate differences in fatty acid composition in green coffee beans and roasted coffee beans, the extracts of two beans were subjected to analysis of fatty acid composition by GC and HPLC. The results showed that palmitic and liolneic acid were the main fatty acids of coffee oil and their contents were about 40%. Minor components, such as capric acid, lauric acid and myristic acid were detected in both samples by GC, but nut HPLC.

• 한국자원식물학회지
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• 제16권2호
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• pp.147-154
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• 2003

우리나라에서 수집된 재래종 팥 361개의 작물학적 특성을 조사한 결과 수집재래종 팥의 초형은 직립형이 77.8%로 제일 많고 중간형이 15.3%, 만성형이 6.9%로 제일 적었다. 엽형은 원형, 타원형, 점선형 순으로 많았고 화색은 황색 이 89.5%로 가장 많았고 담황색 9.4%, 농황색 1.1% 순이었다. 종피색은 적색 60.6%, 회색 26.9%이며 그 외 녹색, 백색, 담흑색, 적지흑, 암지흑, 백지갈색 은 1.4∼3.3%로 매우 적었다. 개화일수는 69∼75일, 결실일수는 41∼50일, 생육일수는 111∼120일인 수집종들이 가장 많았다. 경장은 41∼60 cm에서 50,2%, 개체당 협수는 16∼20개에서 40.2%, 100립중은 8-10g이 30.5%로 가장 분포비율이 높았다.

• 한국식품과학회지
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• 제34권6호
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• pp.1002-1006
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• 2002

본 연구는 콩류의 방사선 조사 여부를 검지하기 위해서 생물학적 방법인 발아법으로 확인하였다. 콩류는 대두, 강남콩, 그리고 팥으로 0.1, 0.3, 0.5, 0.7, 1.0 kGy의 조사선량으로 방사선 조사하고 5일 동안 뿌리의 길이를 측정하여 방사선 조사에 의한 발아 특성을 살펴보았다. 모든 시료는 5일 동안 지속적인 길이 성장을 하였지만, 방사선 조사에 의해서 길이 성장이 억제되어 발아 3일째 부터는 뿌리길이에 유의적인 차이를 보이지 않았다. 대두와 팥은 발아 2일째, 강낭콩은 발아 3일째 비조사 시료와 조사 시료간에 1 cm 단위의 길이 차이를 보였다. 발아 5일째는 조사선량간에 유의적인 차이를 나타내는 경향이었지만 0.5 kGy 이상 조사 시료간에는 유의적인 길이 차이를 보이지 않았다. 또한 모든 시료에서 4일부터 길이 성장정도가 현저히 낮아지고 발아 5일 동안 비조사 시료의 성장정도가 가장 큰 것으로 나타났다. 콩류의 방사선 조사 여부는 발아 5일 동안 뿌리 길이의 유의적인 길이 성장과 비조사 시료와 조사 시료들의 성장정도를 측정함으로써 방사선 조사 여부의 선별검지가 가능한 것으로 판단되었다.