• 동아시아식생활학회지
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• 제12권2호
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• pp.107-122
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• 2002

하루 콩단백질 25g 섭취를 위한 1인분의 콩음식을 개발하고, 1인분의 음식분량으로 식품분석표를 이용하여 영양가를 계산하고, 완성된 음식을 시료로 이화학적으로 분석하여 이론적인 계산치와 분석치를 비교 검토함으로서 조리에 의한 영양소의 변화를 살펴본 바 다음과 같은 결과를 얻었다. 1. 1월의 식단은 콩비지탕과 두부와 김치볶음, 횐콩.연근조림으로서 콩단백질은 33.1g이었으며, 2월의 식단은 콩스튜, 두부.콩나물 볶음, 이탈리안 두부튀김으로 콩단백질은 35.0g이었다. 3월의 식단은 두부된장국, 두부튀김, 유부말이로서 콩단백질은 24.9 g이었으며, 4월의 식단은 두부.두유그라탕, 두부.햄무침으로서 콩단백질은 26.3g이었으며, 5월의 식단은 콩다식과 콩죽, 콩 나물국으로서 콩단백질은 26.7g이었다. 6월의 식단은 두부선과 두부구이, 두유로서 콩단백질은 28.4g이었으며, 7월의 식단은 콩국수와 마파두부, 두부샐러드로서 콩단백질은 24.7g이었다. 8월의 식단은 콩나물냉채, 꽈리고추 콩가루무침, 두부 김치찌개, 두부 스테이크으로서 콩단백질은 26.2g이었고, 9월의 식단은 콩가루 배추국, 탕수두부로서 콩단백질은 23.2g 이었다. 10월의 식단은 청국장, 콩 빈대떡으로서 콩단백질은 24.3g이었으며 11월의 식단은 순두부찌개, 으깬두부 달걀부침, 유부 채소볶음으로서 콩단백질은 22.4g이었고, 12월의 식단은 두부 버섯 전골, 두부 채소튀김, 두부조림으로서 콩단백질은 28.9g이었다. 12개월의 식단에서 콩단백질의 함량은 22.3~35.0g의 범위로 콩단백질 25g 이상이 포함된 식단이 7개, 2.7g 미만 부족 식단이 5개 였다. 2. 1인분으로 작성된 레시피의 식품분석표에 의한 계산치와 실제 분석치의 비율(A/B %)은 열량이 57.7~107.7%, 탄수화물이 42.9~131.9%, 식이섬유가 42.1~113.2%, 단백질 79.2~183.3%, 지방은 54.5~100%, 그리고 회분은 40.7~80.8%범위 이었다. 3. 칼슘(Ca)의 계산치에 대한 분석치의 비율(A/B%)은 44.1~93.6%, K은 59.0~153.1%, Na은 53.1~ l17.7%, 인(P)은 64.6~138.8%, 철분(Fe)은 33.8~77.3% 범위로 가장 낮은 %를 보였다.

• 대한가정학회지
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• 제17권1호
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• pp.12-19
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• 1979

Five kinds of soybean curd were propared with five coagulants, such as, calcium sulfate, calcium chloride, magnesium chloride, glucono delta lactone and acetic acid. The products were evaluated by the sensory and objective examination. Optimal concentrations of each coagulant were determined. Soybean curd preparation was also standardized. The textural characteristics of the five soybean curds which were made by the standard recipe were measured by a Texturometer and a Penetrometer. The results were as follows : 1. From the proliminary study, the optimal concentration of coagulants for the soybean curd preparation, as determined by the sensory evaluation was 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of calcium sulfute, 1.05% of calcium chloride. 1.84% of magnesium chloride, 1.97% of glucono delta lactone and 0.48% 11of acetic acid. 2. As the result of the sensory evaluation, the most acceptable soybean curd was determined to be one with acetic acid. Next, in order of accetability , were magnesium chloride, calcium chloride, glucono delta lactone, calcium sulfate soybean curds and commerical soybean curd. 3. Through the objective examination of the five soybean curds by a Texturometer and a Penetrometer, it was found out that, calcium sulfate soybean curd was the hardest and the hardness decreased in order of glucono delta lactone, magnesium chloride, calcium chloride, and acetic acid soybean curd. Acetic acid soybean curd, the most acceptable , was 0.47 TU ; and calcium sulfate soybean curd, the least acceptable, was 1.73 TU.

• Journal of Nutrition and Health
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• 제37권1호
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• pp.45-51
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• 2004

In this study, isoflavone (genistein, genistin, daidzein, daidzin) contents in various parts of twelve soybean cultivars and three soy sprouts were determined by high performance liquid chromatography with UV detector. Three cultivars of soybean were selected and cultured in the lab to produce sprout for five days. Total isoflavone (Total IF) varied greatly among differnt breeds of soybean in range of 99 - 649.9 $\mu\textrm{g}$/g and 522.3 - 1,277.7 $\mu\textrm{g}$/g respectively, domestic and foreign cultivars. There were greatly difference in total IF of various parts of the soybean sprouts. Sprout from the Myunjunamul-kong appeared to have 69% genistein and 22% genistin in head part, and 30% and 62% of daidzin and daidzein, respectively, in root. Meanwhile, the sprouts from Junjori contains most (84%) of daidzein in its root. Sprout from chinese black-soybean had the largest amount of genistein among the sprouts but, there were no differences in the average genistein content between three selected black and non-black soys. The glycosidic form of IF were dominant compared to aglycone forms both in soybean and sprouts by 24 times and 12 times, respectively, suggesting that during the sprouts cultivation glycosidic forms could change to aglycone forms. There are no difference in total content between genistein + genistin and daidzein + daidzin in soy and soy sprout. Therfore, considering the total IF contents, the intake of 1 soy sprout is similer to 1.5 times as soybean.

• 대한가정학회지
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• 제18권2호
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• pp.15-21
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• 1980

Three kinds of soybean curd were prepared with three coagulants such as calcium chloride, magnesium chloride and glucono delta lactone. The mineral contents of the three soybean curds were analyzed before soaking and after various lengths of soaking(1/2 hour, 1 hour, 2 hours, and 2 hours(water changed after 1/2 hour)). Results therefrom were as follows: 1. Before the three soybean cured were soaked, their moisture contents were 79-83g/%. The ash contents were 5.04g% in the soybean curd made with CaCl_{2}4.42g/% in the soybean curd prepared with MgCl_{2} and 3.86g/% in the soybean curd coagulated by glucono delta lactone. an analysis of calcium, magnesium and phosphorous contents showed that each element had a greater concentration in the soybean curds made with divalent mineral salts than in the soybean curd made with acid. 2. Changes taking place in the mineral contents of the soybean curds according to different soaking times were examined. The mineral contents tended to decease in process of soaking time. The soybean curds showed the highest rate of mineral dissolution after one hour of soaking, and then they tended to reabsorb minerals. When the soybean curds were soaked I freshly changed water for one hour and 30 minutes, their mineral contents indicated a greater diminishing trend but no significant difference was noticed among the different kinds of soybean curd. In case coagulant has been used excessively, it is necessary to soak the bean curds for about one hour to get the coagulant dissolved.

• 한국식품영양과학회지
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• 제27권1호
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• pp.10-15
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• 1998

In order to establish the quality standard of commercial soybean paste, pH, color, moisture, crude protein, isoflavone, free amino acid and organic acid contents of the fermented soybean food in both traditional and commercial products were analyzed. The crude protein contents were from 5.0 to 11.9% in commercial soybean pasted of Samjang and traditional soybean paste of Chungugjang, and the latter showed higher value than those of the former. The contents of isoflavones in commercial soybean paste were less than those of traditional soybean paste. Total contents of free amino acids were distributed from 301 to 4,602mg%, respectively, in which Chungugjang showed the smallest value of 301mg% and the traditional soybean paste showed the most abundant one of 4,602mg%. The ratio of glutamic acid to total free amino acids were 15.9% and 30.1% in traditional soybean paste and commercial soybean paste, respectively. The major organic acid both commercial soybean paste and Samjang was citric acid containing 109.9~196.5mg%. On the other hand, that of traditional soybean paste and Chungugjang was oxalic acid containing 82.8~130.1mg%. This results might be caused by the differences of brewed periods, microflora, processing methods and used raw materials.

• Asian-Australasian Journal of Animal Sciences
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• 제8권2호
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• pp.135-138
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• 1995

Soybean meal was fermented by Aspergillus usami in order to reduce phytate content. Aflatoxin B1 was not detected in the fermented soybean meal. The contents of crude protein, crude fiber, ether extract and crude ash were slightly increased following fermentation with a concomitant reduction in nitrogen free extract. Though the fermentation partly degraded proteins in the soybean meal, there was small difference in amino acid composition between the soybean meal and the fermented soybean meal. The results showed that the fermentation did not affect nutritional value of protein in soybean meal. Approximately 55% of phosphorus extracted by trichloroacetic acid was inositol hexaphosphate (phytate) in the soybean meal. The content of inositol tetra to hexaphosphates was not detected in the fermented soybean meal. These results indicated that the fermentation almost completely eliminated phytate in soybean meal. Phytase activity was not detected in the unfermented soybean meal. However, the enzyme activity in the fermented soybean meal was 167.7 U/g. When the fermented soybean meal in supplemented in formula feeds, phytase in the fermented soybean meal might partly degrade the phytate in other ingredients in the digestive tract. The fermented soybean meal is possibly used as a phytate-free protein source of feed, which contains high available phosphorus.

• 한국작물학회지
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• 제47권
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• pp.95-106
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• 2002

Soybean is one of the most important sources of protein and oil in the world. Recently, emphasis has been laid on the chemical composition of soybean seeds for the processing soybean foods. Improvement of soybean components has been expected to improve food-processing quality for the processed soybean products such as soymilk and various edible ingredients as well as fur the traditional soyfoods. In Korea, soybean breeding research programmes have been focused on the quality of the products derived from soybean with yield stability, and some new modified soybean varieties haying good food-processing quality were developed recently. So the efforts of establishing standard and standardization of products in soybean are important. Three main categories should be considered in view of soybean seed quality; the marketing value such as grain size, shape, and appearance; the eating and processing value such as dehulled ratio, water absorption rate, and benny flavor; the nutritional value such as protein, lipid, and carbohydrate contents. And the new frontiers in research are looking at the functional nutrients in soybeans and how to improve them. In case marketing value, mainly the appearance is evaluated, therefore, each country has an application of standard related to quality. Each determination of standard class, heat-damaged kernels, splits, and soybeans of other colors is made on the basis of the grain when free from foreign materials. But processing value and nutritional value for standardization were not studied in detail till now. In addition, soybean has potential roles in the prevention and treatment of chronic diseases, most notably cancer, osteoporosis, and heart disease. The functional nutrients include a protease inhibitor, phytic acid, saponins, and isoflavones, etc.. It is believed that standardization of soybean quality should perform to overcome the difficulties, relatively high price of domestic soybean products has weakened the competitive power, in the market related to WTO. So, we should focus on further research into the evaluation and establishment of quality-standard in soybean.

• 한국식품저장유통학회지
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• 제7권4호
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• pp.384-388
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• 2000

본 연구는 콩국수용 즉석 콩스프를 개발하기 위하여 콩스프 가공을 위한 최적 조건을 검토하였다. 콩스프 가공은 원료 침지, 증숙, 탈피, 건조, 분쇄, 제품포장의 순으로 하였다. 최적 콩 침지조건은 $25^{\circ}C$에서 4시간이었고, 이때 단백질의 함량은 노란콩 21.97%, 검정콩 19.88%이었다. 증숙처리시간이 길어짐에 따라 수분함량에는 큰 변화가 없었으며, 10$0^{\circ}C$에서 15분간 증숙처리한 것이 관능검사에서 가장 양호하였다. 열풍건조시 노란콩과 검정콩의 단백질 함량은 43.40~44.18%이었으나 원적외선 건조시는 44.59~51.36%로 높은 함량을 보였다. 증숙콩의 건조후 관능검사 결과, 노란콩과 검정콩 모두 원적외선 건조기로 45$^{\circ}C$에서 5시간 건조하였을 때 가장 좋았고, 시판용 콩국수와 본 제품과는 관능검사에서 차이가 없었다. 콩국수를 위한 즉석 콩스프의 최적 농도는 콩스프 분말 50g에 물 1L이었다.

• 농업과학연구
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• 제47권4호
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• pp.815-827
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• 2020

The epidermal growth factor (EGF) transgenic soybean was developed and biosynthesis of human epidermal growth factor (hEGF) in soybean seeds was confirmed. Also, EGF transgenic soybean were found to contain a herbicide resistance selectable marker by introduction of phosphinothricin acetyltransferase (PAT) gene from the Streptomyces hygroscopicus. For biosafety assessment, the EGF transgenic soybean expressing the EGF biosynthesis gene EGF and herbicide resistant gene PAT was tested to determine effects on survival of Cyprinus carpio, commonly used as a model organism in ecotoxicological studies. C. carpio was fed 100% ground soybean suspension, EGF soybean or non-genetically modified (GM) counterpart soybean (Gwangan). Gene expression of EGF soybean was confirmed by PCR and ELISA to have EGF/PAT. Feeding test showed that no significant differences in cumulative immobility or abnormal response between C. carpio samples fed on EGF soybean and non-GM counterpart soybean. The 48 h-EC50 values of the EGF and non-GM soybean were 1,688 mg·L-1 (95% confidence limits: 1,585 - 1,798 mg·L-1) and 1,575 mg·L-1 (95% confidence limits: 1,433 - 1,731 mg·L-1), respectively. The soybean NOEC (no observed effect concentration) value for C. carpio was suggested to be 625 mg·L-1. We concluded that there was no significant difference in toxicity for non-target organisms (C. carpio) between the EGF soybean and non-GM counterparts.

• 한국식생활문화학회지
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• 제23권1호
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• pp.26-32
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• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.