• Food Science and Biotechnology
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• 제15권4호
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• pp.635-638
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• 2006

The effects of raw and processed small black soybean powders on dietary fiber content and gastrointestinal function in rats were investigated. The crude oil, protein, and ash contents of raw small black soybean powder were not significantly different from those of processed small black soybean powders. The germination process increased soluble and insoluble dietary fiber contents significantly, as compared to raw small black soybean powder. The germinated small black soybean powder diet led to a significantly different food intake than the basal diet in both normal and loperamide-induced constipated rats. The body weight gains of the experimental groups, however, were not significantly different from that of the basal diet groups for both the normal and loperamide-induced rats. The gastrointestinal transit times and fecal weights for normal and loperamide-induced rats consuming the processed small black soybean powder diet were significantly different from those on a basal diet. These results suggest that the processes of cooking and germinating the small black soybean might contribute to acceleration of fecal excretion in both experimental normal and constipation model rats.

• 한국식품영양과학회지
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• 제36권11호
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• pp.1431-1435
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• 2007

일반 노란콩에 쥐눈이콩을 0, 20, 40, 60% 첨가하여 두부를 제조한 후 품질특성을 조사하였으며, 쥐눈이콩을 첨가한 두부와 아울러 두부부산물인 비지와 순물의 항산화성을 함께 비교하였다. 두부의 수율은 쥐눈이콩 첨가량이 증가함에 따라 약간 증가하였으며, 두부의 색은 L값과 b값이 감소하였다. 쥐눈이콩의 첨가량이 증가할수록 두부의 견고성과 씹힘성이 순차적으로 감소한 반면에, 쥐눈이콩을 첨가한 두부의 부착성과 응집성은 다소 높게 나타났다. DPPH free radical에 대한 전자공여능과 SOD(superoxide dismutase) 유사활성에 의한 항산화 활성을 분석한 결과, 노란콩만으로 제조한 두부에 비해 쥐눈이콩을 첨가한 두부에서 그 활성이 높았으며 쥐눈이콩의 첨가량이 증가함에 따라 항산화 활성이 증가하였다. 두부부산물인 비지, 순물의 경우 쥐눈이콩의 첨가량이 증가함에 따라 항산화 활성의 증가율이 보다 컸으며, 특히 순물의 경우 항산화 활성이 현저하게 높게 나타나 기능성 식품소재로서 활용성이 높을 것으로 전망되었다.

• Food Science and Biotechnology
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• 제18권1호
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• pp.213-217
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• 2009

In this study, the effects of processed small black soybeans on the intestinal morphological characteristics of rats were examined. Adult male rats were fed diets containing raw, cooked, or acidified small black soybean powders for 4 weeks. The total short chain fatty acid (SCFA) level was significantly higher in the acidified small black soybean supplemented group than in the raw and cooked soybean diet groups. The major SCFAs found in the experimental groups were acetate, followed by propionate and butyrate. The duodenal villus height and colonic mucosal thickness were also significantly higher in the acidified small black soybean supplemented group than in the raw and cooked soybean diet groups. The acidified small black soybean supplemented group showed the densest colonic mucosa by staining with alcian blue (AB), as compared to the raw and cooked soybean diet groups. The acidified small black soybean supplemented group exhibited strongly stained $CD4^+$ in the mucosal lamina propria, while cooked and acidified diet groups were more strongly stained $CD8^+$ in the submucosal lamina propria than the raw diet group. These results suggest that acidified small black soybeans may help improve intestinal function.

• 한국식품조리과학회지
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• 제25권3호
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• pp.337-344
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• 2009

The principal objective of this study was to determine the optimal mixing conditions of three different amounts of small black soybeans, sugar, and plain yogurt, for the preparation of a small black soybean smoothie. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for the small black soybeans, sugar, and plain yogurt. The physiochemical and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The L value and a value decreased with increasing quantities of small black soybeans, but the b values increased with greater additions of small black soybeans. Sweetness increased with increasing amount of added sugar. The results of sensory evaluation showed very significant values for color (p<0.01), taste (p<0.05) and overall quality (p<0.05) in the predicted model. As a result, the optimum formulations by numerical and graphical methods were calculated as follows: small black soybean 79.46 g, plain yogurt 275.07 g, sugar 21.20 g.

• 한국식품영양과학회지
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• 제26권3호
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• pp.371-375
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• 1997

The content of genistein and daidzein which were known to be major antioxidative compounds in soybeans were detected by $C_{18}$ reverse phase HPLC. Most of isoflavones in soybeans were detected in the methanol extract but much less amount of isoflavones in the water extract. Among the four different kind of soybeans, the isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavone content was highest in brown soybean, followed by yellow, small black and black soybean, in the order. These isoflavones were known to be soluble in hot water, which means transfer of isoflavones in soy curd into whey during soy curd processing. To identify the change of isoflavone content during processing of soybean curd, soybean curd were made from yellow, brown and black soybean and isoflavone content were determined in each soybean curd, curd residue and whey. Most of soflavones were remained in the whey, it means most of useful antioxidative compounds were wasted. Thus, it is necessary to develop new technology to collect these isoflavones lost during soybean curd processing.

• 한국식품저장유통학회지
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• 제21권3호
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• pp.404-411
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• 2014

본 연구는 대두와 쥐눈이콩의 열수 및 에탄올 추출물에 대한 항산화 활성을 평가함으로서 기능성 식품소재 개발로 활용하고자 한다. 대두와 쥐눈이콩의 열수 및 에탄올 추출물의 수율은 대두 추출물에서 높았으며, 열수 추출물이 에탄올 추출물보다 수율이 높았다. 총 폴리페놀 함량은 쥐눈이콩 에탄올 추출물에서 26.22 mg/g으로 가장 높았고, 총 플라보노이드 함량은 쥐눈이콩 열수 추출물에서 30.52 mg/g으로 가장 높았다. 전자공여능은 대두와 쥐눈이콩 열수 및 에탄올 추출물에서 농도가 증가함에 따라 전자공여능은 증가하였으며, 낮은 농도에서 전체적으로 쥐눈이콩 추출물의 전자공여능이 높았다. SOD 유사활성능은 대두와 쥐눈이콩 열수 및 에탄올 추출물에서 농도가 증가함에 따라 SOD 유사활성능은 증가하였으며, 대체적으로 쥐눈이콩 열수 및 에탄올 추출물에서 높았고, 10mg/mL 농도에서 쥐눈이콩 열수 및 에탄올 추출물은 각각 73%, 62%이상의 SOD 유사활성능을 보였다. pH 1.2에서의 아질산염 소거능은 대두 열수 추출물 10 mg/mL 농도에서 47.60%의 소거능을 보였다. Xanthine oxidase 저해활성은 각 추출물의 농도가 증가함에 따라 증가하였으며, 낮은 농도에서는 쥐눈이콩 에탄올 추출물에서 저해활성이 높았고, 5 mg/mL 이상의 농도에서는 대두 열수 추출물에서 저해활성이 높았다. Tyrosinase 저해활성은 대두 및 쥐눈이콩 추출물의 농도가 증가함에 따라 높은 저해활성을 보였고, 10 mg/mL 농도에서 쥐눈이콩 열수 및 에탄올 추출물은 각각 42.05%, 45.67%으로 다른 추출물에 비해 저해활성이 높았다. 환원력은 추출물의 농도가 증가함에 따라 대두 추출물보다 쥐눈이콩 추출물에서 높은 환원력을 보였으며, 각 농도에서 쥐눈이콩 추출물이 대두 추출물보다 약 2배 이상의 높은 환원력을 보였다.

• 동아시아식생활학회지
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• 제17권6호
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• pp.894-902
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• 2007

This study was performed to observe the quality characteristics of Eunhakong dasik and Small Black Soybean dasik prepared with different addition rates of chlorella powder. For the Hunter's color values, the $L^*,\;a^*,\;and\;b^*$ values of both dasiks decreased with the addition of chlorella powder. The cohesiveness and gumminess of both dasiks were not dependant on the chlorella powder additions. However, the hardness of the Eunhakong dasik with 8% chlorella powder increased. The springiness and brittleness of the Eunhakong dasik had a tendency to decrease as the addition rate of the chlorella powder increased. In terms of sensory quality, both the dasiks were improved by the addition of 4% chlorella powder. Therefore, in subsequent examinations, the chemical characteristics of both dasiks were determined for the 4% addition of chlorella powder. The moisture and crude lipid contents of both dasiks were not influenced by the addition of chlorella powder. Carbohydrate content was highest in the Eunhakong dasik with 0% chlorella powder, and in the Small Black Soybean dasik with 4% chlorella powder. Conversely, crude protein content was highest in the Eunhakong dasik with 4% chlorella powder, and in the Small Black Soybean dasik with 0% chlorella powder. The crude lipid content of the Small Black Soybean dasik with 4% chlorella powder was lower than that of the control without chlorella powder. For mineral content, the K content of both dasiks was not influenced by the addition of chlorella powder. The Ca, Mg, and P contents of both dasiks with 4% chlorella powder, respectively, were lower than those of the dasik with 0% chlorella powder. Finally, the total amino acid content of the Eunhakong dasik tended to decrease, while that of the Small Black Soybean dasik incrased, with the 4% addition of chlorella powder.

• 한국식품영양학회지
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• 제31권6호
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• pp.792-801
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• 2018

Proximate compositions, quality and physicochemical characteristics of small black soybean cultivar, cultivated in the north-central region of South Korea with different seeding periods, were evaluated. Proximate compositions, chromaticity, water binding capacity, water solubility index, swelling power, and antioxidant properties were significantly different among cultivars and different seeding periods. Moisture, crude ash, fat, protein, and carbohydrate contents of small black soybean cultivar were 5.53~6.69, 5.47~6.54, 15.38~19.14, 34.17~40.26, and 32.04~36.85 g/100 g, respectively. Lightness, redness and yellowness were 35.60~38.61, -0.02~0.07 and -0.56~-0.13, and water binding capacity, water solubility index and swelling power were 84.48~148.31, 46.65~54.89 and 29.87~35.12%, respectively. Total polyphenol contents of first, second, and third seedings on small black soybean cultivar were 10.40~15.48, 9.86~14.85 and 8.61~15.39 mg GAE/g; total flavonoid contents were 5.81~7.25, 5.81~7.34 and 5.52~7.64 mg CE/g, respectively. DPPH radical scavenging activity was 4.55~7.86, 3.99~8.79, and 3.74~9.43 mg TE/g, and ABTS radical scavenging activity was 9.32~12.90, 8.64~13.39, and 8.51~14.35 mg TE/g, respectively. Phenol compound of Tawonkong and Socheong cultivars decreased with delay of seeding periods. Radical scavenging activity of Socheong and Jununi cultivars decreased with delay of seeding periods, but Socheong 2 and Socheongja cultivars increased. In the study, phenol compound and radical scavenging activity of small black soybean cultivar were different, depending on cultivars and seeding periods.

• Journal of Biosystems Engineering
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• 제23권5호
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• pp.481-490
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• 1998

A computer vision system to measure low flow rate of solid particles was developed and tested to examine its performance with various sized 7 kinds of seeds, perilla, mung bean, paddy, small red bean, black soybean, Cuba bean and small potato tuber. The test was performed for two types of particle flow, continuous and discontinuous. For the continuous flow tested with perilla, mung bean and paddy, the tests resulted correlation coefficients for the flow rates measured by the computer vision and direct method about 0.98. Average errors of the computer vision measurement were in a range of 6∼9%. For the discontinuous flow tested with small red bean, black soybean, Cuba bean and small potato tuber, the tests resulted correlation coefficients for the flow rates measured by the computer vision and direct method 0.98∼0.99. Average errors of the computer vision measurement were in a range of 5∼10%. Performance of the computer vision system was compared with that of the conventional optical sensor to count particles in discontinuous flow. The comparison was done with black soybean, Cuba bean and small potato tuber, and resulted that the computer vision has much better performance than the optical sensor in a sense of precision of the measurement.

• 한국식품과학회지
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• 제32권4호
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• pp.936-941
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• 2000

검정콩을 이용하여 제조된 청국장의 기능적 특성을 평가하기 위하여 검정콩 청국장의 메탄올 추출물에 대한 몇가지 기초적인 생리활성과 발효중 phytoestrogen화합물(daidzein, genistein)의 함량변화를 조사하였다. 대두 청국장의 추출물은 대부분의 시험균주에 대하여 거의 항균활성이 없거나 약하게 나타났으나, 검정콩 청국장의 추출물은 시험균주 모두에서 항균활성을 나타내었다. 특히, 소립 검정콩의 청국장 추출물의 항균활성이 대립 검정콩보다 강하였다. 대립 및 소립 검정콩 청국장의 수소공여능은 각각 76.4및 75.5%로서 대두 청국장의 67.3%에 비하여 더 높게 나타났다. 또한 아질산염 소거능은 각 청국장 추출물에서 대조구에 비하여 모두 90%이상을 나타내었다. Linoleic acid에 대한 과산화물 및 흰쥐의 간 지질에 대한 TBA의 수치는 청국장의 추출물을 첨가한 시험구가 첨가하지 않은 대조구에 비하여 낮았으며, 그 항산화 효과는 소립 검정콩, 대립 검정콩 및 대두 청국장의 추출물 순이었다. Daidzein 및 genistein의 함량은 청국장 발효중 점진적으로 증가하였으며, 대두 청국장에 비하여 검정콩 청국장의 함량이 훨씬 높았고, 대립 검정콩이 소립 검정콩으로 제조한 청국장의 함량보다 높게 나타났다. 또한 genistein 함량은 대체로 daidzein 함량의 2배정도였다.