• Korean Journal of Organic Agriculture
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• v.19 no.4
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• pp.513-528
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• 2011

This study was conducted to evaluate the nutritional value of locally produced organic agricultural by-products to substitute imported organic feeds for organic ruminant farming. Imported organic feeds (corn grain, soybean meal, soybean seed, oat grain, barley grain, wheat grain, buckwheat, sunflower seed meal) and byproducts (rice bran, grape seed meal, rice straw, soybean hull, soybean curd, rice hull, green kernel rice, and crushed rice grain) were analyzed for chemical composition and NDF, ADF, mineral, and amino acid contents and anti-nutritional factors. Dry matter, NDF and ADF contents in organic feeds were higher than those in conventional feeds. Especially, the 9.65% fat content of organic soybean meal was 6 times higher than the 1.95% fat content of conventional soybean meal. Fat contents of rice bran, grape seed meal, green kernel rice, and crushed rice grain were 25.66, 6.09, 3.57 and 1.59%, respectively. Protein contents of soybean hull and soybean curd were 14.68 and 19.87%, respectively, which are highest among organic by-products. Levels of aflatoxin in all feeds were below the safety level. Therefore, organic rice bran, green kernel rice and crushed rice as energy source, and soybean hull and soybean curd as protein source could partial replace imported feeds for organic ruminant farming.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.225-231
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• 1992

This investigation was undertaken for the purpose of studying me quality, acceptibility and storage of soybean rice cake containing various levels of soybean. Soybean rice cake was stored at 30$^{\circ}C$, room temperature (18~20$^{\circ}C$) and 5~6$^{\circ}C$. Sensory evaluation was done by panels of 7 judges. Objective measurements were made by utilizing me Instron and Hunter Colormeter. The results were as following; 1. By sensory evaluation, 30% soybean of soybean rice cake was better than others during storage periods. 2. By Instron measurement of soybean rice cake, Hardness was tend to increase as addition level of soybean decreased and as storage periods increased. Hardness had significant relationship with consistency, moistness and texture during storage at 5~6$^{\circ}C$. 3. By color value of soybean rice cake, b value was tend to increase as me addition level of soybean increased and decrease as storage periods increased. The Hunter of L,a,b showed mat color of sensory evluation had significant relationship with only b value.

• Journal of the Korean Home Economics Association
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• v.30 no.2
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• pp.61-71
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• 1992

This study was designed to evaluate the anti hypercholesterolemic effect in either soybean oil or lard containing hypercholesterol diet in rats. Rats were fed, ad libitum, for 5 weeks with diets containing 0, 5, 10% of L.edodes in either soybean oil or lard with 1% exogenous cholesterol. Forty-two male sprague-dawley rats weighing 71.6$\pm$8.1g were divided into 6 groups. The results of this study were summairzed as follows: 1. Weight gain, total feed intake, feed intake efficiency ratio, total calorie intake and calorie efficiency ratio during five weeks showed significant difference among groups. The lowest value was found in soybean oil ＋ L.edodes-free group and the highest value was found in lard ＋ L.edodes-free group. The weight of organs were significantly higher in lard groups than soybean oil groups. 2. The contents of serum triglyceride showed significant difference kinds of lipids. It tended to be lower soybean oil groups than lard groups. It was difference with dietary L.edodes levels in soybean oil groups. The contents of total serum cholesterol showed significant difference by kinds of lipids, it was lower soybean oil groups than lard groups. But it was not differ with dietary L.edodes levels in soybean oil groups. 3. The contents of total liver cholesterol showed no difference kinds of lipids. And it was lower in soybean oil groups than lard groups. This result showed that the soybean oil decreased the contents of total liver cholesterol.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.1-7
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• 1985

This study was conducted to investigate the effect of fat on gain percent, yield and sensory properties of soybean curd by partial or whole replacement of soybean with defatted soy flour, The results obtained were as follows ; 1. Gain percent and yield of soybean curds were decreased as the fat content of materials decreased. 2. In sensory evaluation, the mean scores for appearance (color and smoothness), texture and acceptability significantly decreased as the ratio of defatted soy flour to soybean increased. However, when the defatted soy flour replaced 20 and 30％ of the soybean, the mean acceptability scores did not differ significantly with whole soybean curd. From the above data, if defatted soy flour will be used for making soybean curds with the aspect of sensory and economic reasons, 25％ level of replacement can be recommended.

• Proceedings of the Korean Environmental Health Society Conference
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• 2004.06a
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• pp.182-184
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• 2004

Oral cancer is the sixth most common cancer globally. The effects of several extracts from soybeans and Korean soybean paste (doen-jang) on the growth of human oral carcinoma cells in vitro were assessed. We prepared petroleum ether extract, ethyl acetate extract, chloroform extract, methanol extract, and water extract from soybeans and soybean paste. We used KB cell, which is an oral epidermoid carcinoma cell, and investigated proliferation of the tumor cells using MTT method. Each extract of soybean paste suppressed the KB cell proliferation. A dose-response relationship was observed between the level of ethyl acetate extract of soybean paste and its suppression of the cell proliferation. The effects of soybean extracts were lower than those of soybean paste extracts. The effects might be enhanced by the fermentation of soybeans. The results of this work indicate that extracts from soybeans and Korean soybean paste could have potential as anti-tumor substances.

• Proceedings of the Korean Environmental Health Society Conference
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• 2005.11a
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• pp.101-103
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• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• Journal of Microbiology and Biotechnology
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• v.5 no.3
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.320-324
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• 2007

The bacterial diversity in Korean soybean-fermented foods was investigated using a PCR-based approach. 16S rRNA sequences were amplified and cloned from two different soybean-fermented foods such as doenjang (soybean paste), and ganjang (soybean sauce). Staphylococcus equorum (60.6%), Tetragenococcus halophila (21.2%), Leuconostoc mesenteroides (9.1%), Lactobacillus sakei (6.1%), and Bacillus subtilis (3.0%) were detected among clones isolated from soybean paste samples and Halanaerobium sp. (37.5%), Halanaerobium fermentans (37.5%), T. halophila (12.5%), Staphylococcus sp. (6.3%), S. equorum (3.1%), and B. subtilis (3.1%) were detected among clones isolated from soybean sauce. Our approach revealed different bacterial distributions and diversity from those previously obtained using culture-dependent methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.126-131
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• 1998

This study was undertaken to determine the effect of yellow and black soybeans on plasma and hepatic lipid composition and fecal lipid excretion in Sprague Dawley rats. Animals were fed with diets containing 52% yellow soybean, 50% black soybean, or 20% casein for 7 weeks. Feeding efficiency was significantly increased in the animals fed soybeans(p<0.05). Plasma cholesterol concentration was significantly lowered in the group fed yellow soybean compared with black soybean and casein-fed control (p<0.05). Hepatic triglyceride concentration was significantly lowered in soybean groups compared with casein-fed control(p<0.05), whereas hepatic cholesterol concentration was not affected by diet treatments. Soybean feeding significantly increased fecal weight, triglyceride and bile acid contents compared with casein feeding(p<0.05). It is concluded that soybean feeding in rats affects plasma and hepatic lipid levels by increasing the excretion of triglyceride and bile acids.

• Preventive Nutrition and Food Science
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• v.10 no.2
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• pp.145-150
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• 2005

This study was carried out to examine the properties of sample amount and storage conditions on the accumulated pulsed photostimulated luminescence (PPSL) signals of soybean paste powder. Difference amounts (0.1, 0.5 and 1 g) of soybean paste powder samples stored in normal room and darkroom conditions were measured. The PPSL signals of the soybean paste powders significantly increased with irradiation dose up to 10 kGy. The PPSL signals of irradiated soybean paste powder samples decreased with increasing storage periods. The decay rates were similar to regardless of storage conditions and sample amount. The PPSL signals of the irradiated soybean paste powder measured for 120 s were higher than those measured for 60 s. These results indicated that although the PPSL signal of all soybean paste powder samples decreased with increasing storage time, detection of irradiated samples was still possible after 12 months of storage regardless of sample amount and measurement times in both normal room and darkroom conditions.