• Journal of Food Hygiene and Safety
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• v.21 no.4
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• pp.218-222
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• 2006

Microbiological and sensory evaluations of bio soybean paste prepared by sesame leaf and immobilized cells of Bifidobacterium animalis DY 64 were assessed. Bio soybean paste treated with 3.0-5.0% (w/w) of sesame leaf combined with 10% (w/w) immobilized cells increased a consumer acceptance due to enhancing odor and flavor. Aerobic microorganisms in bio soybean paste were significantly (P < 0.05) increased during 15 days of storage and then decreased slightly (P < 0.05) after 30 days of storage at room temperature. Food pathogens of Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in bio soybean paste during storage. It is concluded that preparation of bio soybean paste using sesame leaf, and immobilized cells of Bifidobacterium animalis DY 64 could be used to industrial application for enhancing consumer acceptance.

• The Korean Journal of Food And Nutrition
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• v.20 no.1
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• pp.34-39
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• 2007

Microbiological and sensory evaluations were performed on bio-soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis DY 64. Aerobic microorganisms in bio-soybean paste stored at room temperature, initially, significantly increased(p<0.05) during 15 days of storage. However, a subsequent, slight decrease(p<0.05) was observed after 30 days. Food pathogens such as Salmonella spp., Staphylococcus aureus and Escherichia coli were not detected in the bio-soybean paste throughout the storage days. Bio-soybean paste treated with 3.0${\sim}$7.0% citron combined with 10% immobilized microorganisms increased consumer acceptance relating odor and flavor. In conclusion, soybean paste treated with citron and immobilized microorganisms from Bifidobacterium animalis could be used as a viable health food with respect to enhancing consumer acceptance.

• Journal of the Korean Society of Industry Convergence
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• v.20 no.5
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• pp.441-446
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• 2017

Among the many foods, it is hard to find perfect food with nutrition and functionality like beans. Korean food culture is the main ingredient of korean culture, kochujang, soybean paste, and soy sauce, and processed soybean tofu is the main ingredient. Soybean meets high quality protein and fat, and it has excellent results in prevention and treatment of all kinds of diseases. Soybean food is becoming a new generation health food. In countries where animal protein intake is low, soybean is used as a protein source instead of animal protein. Tofu, a processed food, is a complete food with high digestibility. In order to publicize the superiority of soybean nutritional value, Tofu processing and powder were investigated by observing the size, shape and characteristics of bean powder using domestic soybeans and imported soybean, and the variation of the amount of coagulant.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.4
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• pp.324-330
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• 2012

In this study, ${\beta}$-carotene concentrations was determined in soybean cultivar according to seed size, usage, seed coat color and cotyledon color as well as the process of seed germination. The total average concentration of ${\beta}$-carotene was $6.6{\mu}g/g$ in soybean seed, $33.3{\mu}g/g$ in soybean sprout. According to seed size, the total ${\beta}$-carotene concentration of soybean was $6.9{\mu}g/g$ in large soybean seed, $6.7{\mu}g/g$ in medium soybean seed, and $6.31{\mu}g/g$ in small soybean seed. In soybean sprout, the total ${\beta}$-carotene concentration was $21.4{\mu}g/g$ in large soybean sprout, $30.5{\mu}g/g$ in medium soybean sprout, and $43.5{\mu}g/g$ in small soybean sprout. According to the utilization of seed, the total ${\beta}$-carotene concentration of soybean seed was $7.2{\mu}g/g$ in cooked with rice soybean seed, $6.1{\mu}g/g$ in paste and curd soybean seed, and $6.3{\mu}g/g$ in sprout soybean seed. In soybean sprout, the total ${\beta}$-carotene concentration was $25.9{\mu}g/g$ in cooked with rice soybean sprout, $32.4{\mu}g/g$ in paste and curd soybean sprout, and $41.9{\mu}g/g$ in sprout soybean sprout. When comparison with seed coat color, the total ${\beta}$-carotene concentration of soybean with brown seed coat ($8.8{\mu}g/g$) was slightly higher than those of soybean with yellow ($6.1{\mu}g/g$). In soybean sprout, the total ${\beta}$-carotene concentration was $21.8{\mu}g/g$ in black seed coat sprout, $38.7{\mu}g/g$ in brown seed coat sprout, $34.1{\mu}g/g$ in green seed coat sprout, $39.5{\mu}g/g$ in yellow seed coat sprout, and $30.5{\mu}g/g$ in mottle seed coat sprout. The results of this study suggested the functional characteristics of soybean through quantitative analysis of ${\beta}$-carotene.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.91-95
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• 2006

Effects of cultivars, cooking, and processing on hemagglutinin activity were evaluated by observing macroscopic hemagglutination using serial twofold dilution of trypsinized human blood type-O or rabbit blood. Hemagglutinin activity was expressed as maximal geometric dilution fold. Agglutination of rabbit blood was more sensitive compared to human blood. Hemagglutinin activities of glyphosate-tolerant soybean, HS2906, and imported conventional soybeans were not statistically different, although significant differences were observed among conventional soybean cultivars cultivated in Korea (286 to 1535 HU/mg protein). Time required to reach fifty percent inhibition of hemagglutinin activity ($IT_{50}$) value decreased with increasing cooking temperature and pressure. Most effective conventional cooking method to inhibit hemagglutinin activity was pressure-cooking ($IT_{50}$: 1.36 min). Calculated activation energy based on reaction rate constant was 4.88 kcal. No hemagglutinin activities were detected in processed soybean products such as tofu, soybean paste, and soysauce.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2005.06a
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• pp.269-269
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• 2005

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.6-10
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• 2005

The trypsin inhibitor activity (TIA) of various soybean cultivars was evaluated by measuring the inhibition of trypsin activity using N-benzoyl-DL-arginine-p-nitro-anilide (BAPNA) as the substrate. The TIA values of eleven white shelled soybean cultivars including a glyphosate-tolerant soybean (16.58 to 17.90㎎/g) were not significantly different among cultivars. Black shelled soybeans had higher TIA values, ranging from 40.09 to 52.11㎎/g, compared to white shelled soybeans (p<0.05). When the TIA of commercially processed soybean foods were determined, no TIA was detected in soysauce, tofu and soybean paste. During conventional moist heating, the IT/sub 50/ (Time required to reach 50% inhibition of TIA) values were decreased as heating temperature and cooking pressure increased. The IT/sub 50/ values of moist heating were estimated to be 91.68, 37.71 and 19.50 min at 60, 80 and 100℃, respectively. The IT/sub 50/ value of microwave cooking was 4.75 min at medium heat, while that of the pressure cooking at 120℃ was only 2.62min. Moreover, there was a negative relationship between temperature and IT/sub 50/ values (R=0.92, p<0.01). The TIA of soybean sprouts was completely inactivated after heating at 100℃ for 5 min, although fresh soybean sprouts showed one fifth of the TIA value of white shelled soybeans. Based on our results, pressure cooking is the most effective cooking method to reduce TIA in soybeans.

• Food Science and Preservation
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• v.16 no.3
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• pp.348-354
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• 2009

We examined the quality characteristics of soybean paste prepared using Bacillus subtilisDH3, which expresses high levels of protease, and deep-sea water. The protease activity of Doenjang prepared with Bacillus subtilis DH3 was $278.83{\pm}1.68$ units/mL/min. Protease and angiotensin-converting enzyme (ACE) inhibition activities increased with aging, for up to 30 days. The electron-donating ability (EDA) of Doenjang PD(Doenjang fermented with protease prodncing B. Subtilis DH3) was $61.27{\pm}0.42%$, whereas Doenjang M (traditional Doenjang fermented with meju and salt) had a lower value of $14.47{\pm}0.41%$. The mineral content of Doenjang PD was higher than that of Doenjang M. The overall acceptability of Doenjang PD was better than that of Doenjang M.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.4
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• pp.49-55
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• 2021

The purpose of this study was to compare the quality characteristics of each brown rice glutinous rice red pepper paste prepared. In this study, brown rice, glutinous rice, and red pepper paste were prepared with various enzyme preparations. A 20-day study of the physicochemical and microbiological properties of each enzyme through the results process showed significant differences. In particular, brown rice red pepper paste manufactured using cozies purchased from Sunchang was functionally superior to rice cozies and bean cozies, with probiotics of 7.1-7.5×107 CFU/mL, lactobacillus of 1.9-2.2×103 CFU/mL, 48.67-52.30%, and 58.57-63.90%. When the results were combined, the composition of microorganisms and enzymes of fermented soybean paste purchased from Sunchang was not confirmed, but brown rice chili paste with nutritional and functional properties could be prepared compared to A.oryzae and A. kawachii.

• Journal of Food Hygiene and Safety
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• v.21 no.2
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• pp.92-99
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• 2006

For standardization of quality and reduction of salt concentration of pickles manufactured in Folk Villages of Sunchang Region, the physicochemical characteristics of 90 pickles of 10 items were compared. Persimmon, garlic, cucumber, radish, Codonopsis lanceolata L., and Japanese apricot pickles were mixed with kochujang, perilla leaf pickle was mixed with soybean paste, cucumber pickle in wine cake was mixed with wine cake, and red pepper was mixed with soybean paste or soy sauce. Moisture contents, pH, and titratable acidities of pickles were various depend upon characteristics of materials. Sugar contents of pickles test,34 were ranged from $22.10{\pm}3.04$ (red pepper pickled with soy sauce) to $55.53{\pm}7.67\;^oBrix$ (garlic pickle), and sugar contents of pickles mixed with kochujang were higher than those of soybean paste or soy sauce. Salt concentration of pickles were ranged from $3.56{\pm}1.11$ (Japanese apricot) to $9.15{\pm}6.35%$ (red pepper pickled with soy sauce), and salt concentration of pickle mixed with soy sauce was the highest among the pickles tested. Total aerobic counts of pickles tested were similarly ranged from $5.62{\pm}0.10$ (red pepper pickled with soy sauce) to $6.83{\pm}0.55$ log CFU/g (perilla leaf pickled with soybean paste). These results indicate salt concentration and quality of pickles manufactured in Folk Villages of Sunchang region must be lowered and standardized, respectively.