• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.981-988
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• 2008

This study was conducted to develop functional black soy sauce with (S2) and without (S3) an outer skin and then compare these products to a control soy sauce (S1). In addition, the effects of different fermentation periods on the pH, buffering power, titratable acidity, total acidity, salt content, and browning and Lab value were evaluated. Furthermore, the antioxidative activities of the black soy sauce were compared to those of the control soy sauce based on the total phenolic compounds and free radical scavenging activity, including the 1,1-diphenyl-2-picryl-hydrazil (DPPH) scavenging activity and the thiobarbituric acid value (TBA value). The pH and buffering power of S2 were lower than of S1 and S3, while the titratable acidity and total acidity were higher. The salt content of all samples decreased after 60 days of fermentation, after which it increased slightly for up to 180 days. Additionally, the browning intensity of all samples increased as the fermentation periods increased, with the browning intensity at 420 nm of S1 being the highest followed by S3 and S2. After 150 days of fermentation, the L value of S1 was higher than that of S2 and S3, but the while a value of S2 was higher than those of S1 and S3 and was increased as the fermentation periods. Moreover, the b value of S1 was the highest at the end of the fermentation period, followed by the b values of S3 and S2. The amount of total phenolics in S1 was greatest, followed by S2 and S1. Conversely, the DPPH radical scavenging activity of S2 was the highest, followed by S3 and S1. Finally, the TBA value increased rapidly from day 30 to day 180 of the fermentation period, and the TBA value of S2 was lower than those of S1 and S3.

• Toxicological Research
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• v.18 no.1
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• pp.1-11
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• 2002

3-Monochloro-1,2-propanediol(3-MCPD) is currently being a matter of concern because of its toxicity. 3-MCPD produced during the acid hydrolysis of soybean products has been reported to be mutagenic, neurotoxic, nephrotoxic and spermatotoxic. Howerer, the carcinogenicity of 3-MCPD is a controversial issue over the past several decades. 3-MCPD characteristically showed a variety of toxicities in reproductive system such as, decrease in sperm number and sperm motility, infertility, loss of sperm function, and weight decrease in ovary. Due to the toxicity of 3-MCPD, exposure to 3-MCPD has been proposed to be reduced to as low a level as technologically feasible. 3-MCPD can be detected in soy sauce or non-soy sauce products. The legal limit for 3-MCPD this year has been suggested to be 20 ppb（$\mu\textrm{g}$/kg）in the European Community. In Korea, the permissible level of 3-MCPD is expected to be 0.3 ppm. In this study, 3-MCPD was toxicologically evaluated in terms of risk assessment in humans.

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.246.2-247
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• 2003

Lately, soybeans have received considerable public attention for their potential roles in the prevention of the chronic diseases. Epidemiologic study showed that Asian countries have significant health benefits because of the high contents of the isoflavones in their traditional diets(soybean-rich diet). This study was carried out to determine pharmacokinetic parameters of isoflavone in Korean woman. Pharmacokinetic study of three soy products(isogen, soymilk, and fermented soybean) with different ration of aglycone/glucoside in 26 healthy female volunteers(20-30 years of age) was performed. (omitted)

• Journal of Food Hygiene and Safety
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• v.25 no.3
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• pp.278-280
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• 2010

This study was aimed to develop a novel qualitative multiplex polymerase chain reaction (PCR) for simultaneous detection of genetically modified (GM) soy and maize within a single reaction. The specific primers designed to detect four respective GM events (A2704-12, MON88017, Bt11, and MON863) were included in the tetraplex PCR system. Each of PCR products for four GM events could be distinguished by agarose gel based on their different lengths. The specificity and reproducibility of this multiplex PCR were evaluated. This multiplex PCR consistently amplified only a fragment corresponding to a specific inserted gene in each of the four GM events and also amplified all four of the PCR products in the simulated GM mixture. These results indicate that this multiplex PCR method could be an effective qualitative detection method for screening GM soy and maize in a single reaction.

• Preventive Nutrition and Food Science
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• v.2 no.1
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• pp.77-82
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• 1997

The comparison soy protein coagulation by heat-and enzyme-treatment are summarized. The gelation mechanism of glycinin by heating was mainly due to dissociation and aggregation of the basic subunit of 11S globulin. In case of 7S globulin, macro-soluble aggregates may be formed by noncovalent intraction more than 30min at 8$0^{\circ}C$. Whereas, coagulum occured by the microbial enzyme was more minuter than the other Ca-, HCI-coagulum. Heat treatment attacked the basic subunit of 11S globulin and this results agreed very, how-ever, preferred acidic subunit to basic subunit of 11S globulin and attacked the 7S globulin, that could produce coagulum products within 4~5min at $65^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.25-45
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• 1996

Soyfoods have potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. There is evidence that carcinogenesis are supressed by isolated soybean derived products in vivo such as a protease inhibitor, phytic acid, saponins and isoflavones. It is believed that supplementation of human diets with soybean products markedly reduces human cancer mortality rates. Especially, recent papers recognize the potential benefit of soybean isoflavone components for reducing the risk of various cancers. Isoflavones exhibit a multitude of medicinal effects that influence cell growth and regulation, which may have potential value in the prevention and treatment of cancer. In addition to potential biological effects, soybean isoflavones have the important physiological functions such as the induction of Bradyrizobium japonicum nod genes and the responses of soybean tissues to infection by Phytophthora megasperma as well as biochemical activities such as antifungal and antibacterial actions. Genistin, daidzin, glycitin and their aglycone (genistein, daidzein, glycitein) are the principal isoflavones found in soybean. Malonyl and acetyl forms have also been detected but they are thermally unstable and are usually transformed during the processing in glucoside form. Most soy products, with the exception of soy sauce, alcohol-extracted soy protein concentrate, and soy protein isolate, have total isoflavone concentrations similar to those in the whole soybean. Soybean-containing diets inhibit mammary tumorigenesis in animal models of breast cancer, therefore, it is possible that dietary isoflavones are an important factor accounting for the lower incidence and mortality from breast cancer. Of the total soybean seed isoflavones, $80\~90\%$ were located in cotyledons, with the remainder in the hypocotyls. The hypocotyls had a higher concentrations of isoflavones on a weight basis compared with cotyledons. Isoflavone contents were influenced by genetics, crop years, and growth locations. The effect of crop year had a greater impact on the isoflavone contents than that of location. The climate condition might be the attribution factor to variation in isoflavone contents. Also, while the isoflavone content of cotyledons exhibited large variations in response to high temperature during seed development, hypocotyls showed high concentration in isoflavone content. So, it is concluded that one of the factors affecting isoflavone content in soybean seeds is temperature during seed development. High temperature, especially in maturity stage, causes lower isoflavone content in soybean seed. It is also suggested that there may exist a different mechanism to maintain isoflavone contents between cotyledon and seed hypocotyls. In a conclusion, soy foods may be able to have a significant beneficial impact on public health.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.17-25
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• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.

• Microbiology and Biotechnology Letters
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• v.21 no.4
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• pp.366-372
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• 1993

The aim of this study was to find out the rapid fermentation of soy sauce from koji hydrolyzate using column type reactor packed with immobilized yeast cells. Each immobilized cell of Zygosaccharomyces rouxii BH-90 and Candida versatilis BH-91 in the packed column type reactor produced 2.8% ethyl alcohol and 18mg/l 4-ethylguaiacol over 96 hours under the optimal condition. Continuous fermentation was performed by immobilized Z. rouxii BH-90 packed in column type reactor. Immobilized Z. rouxii BH-90 produced 2.30~2.85% ethyl alcohol during 30 days, and decreased gradually from 40 days to 80 days. Also C. versatilis BH-91 produced 4-ethylguaiacol at the constant rate of 16~18mg/l and decreased gradually after 40 days. Final product of soy sauce contained 2.8% ethyl alcohol and 18mg/l 4-ethylguaiacol. However, amino acid compositions of final products were consisted of predominantly glutamic acid, leucine, arginine, aspartic acid, lysine and valine, which were more than 50% of total amino acid.

• Journal of the Korean Graphic Arts Communication Society
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• v.29 no.1
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• pp.45-59
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• 2011

According as gradually increasing the demand for Eco-friendly products it has been progressed fairly development at a field of printing and printing inks. The Inks are used by soy oil beginning of ink industry for preventing environment. Now it is possible to make Eco-friendly inks with vegetable ester. So it is not necessary to use petroleum-based solvents for preventing environment. But There is some problems if using vegetable ester to inks. Vegetable ester has high solubility, it causes misting and low viscosity of the Inks. So resin is required high performance. Thus, in this paper, I studied about the properties variation of the Varnish and inks According to using the phenolic modified rosin ester and Soy oil Methyl esters. The compared in order of average molecular weight by the GPC method, rheological properties were found by rotational rheometer, and emulsion behavior were compared by high speed emulsification tester.

• Journal of Animal Science and Technology
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• v.62 no.2
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• pp.111-120
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• 2020

The definition of meat analog refers to the replacement of the main ingredient with other than meat. It also called a meat substitute, meat alternatives, fake or mock meat, and imitation meat. The increased importance of meat analog in the current trend is due to the health awareness among consumers in their diet and for a better future environment. The factors that lead to this shift is due to low fat and calorie foods intake, flexitarians, animal disease, natural resources depletion, and to reduce greenhouse gas emission. Currently, available marketed meat analog products are plant-based meat in which the quality (i.e., texture and taste) are similar to the conventional meat. The ingredients used are mainly soy proteins with novel ingredients added, such as mycoprotein and soy leghemoglobin. However, plant-based meat is sold primarily in Western countries. Asian countries also will become a potential market in the near future due to growing interest in this product. With the current advance technology, lab-grown meat with no livestock raising or known as cultured meat will be expected to boost the food market in the future. Also, insect-based products will be promising to be the next protein resource for human food. Nevertheless, other than acceptability, cost-effective, reliable production, and consistent quality towards those products, product safety is the top priority. Therefore, the regulatory frameworks need to be developed alongside.