• Title/Summary/Keyword: soybean foods

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Optimization of Soybean Oil Fatty Acid Methyl Esters Preparation for Sucrose Polyesters Synthesis (Sucrose polyesters 합성에 사용하는 대두유 지방산 메틸에스테르 제조의 최적화)

  • Chung, Ha-Yull;Kim, Suk-Ju;Yoon, Sung-Woo;Yoon, Hee-Nam;Kong, Un-Young
    • Korean Journal of Food Science and Technology
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    • v.24 no.3
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    • pp.240-246
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    • 1992
  • Preparation of soybean oil fatty acid methyl esters (soybean oil FAME) through the transesterification of soybean oil with alkaline catalyst was optimized in terms of contents of residual free fatty acids (FFA) in soybean oil FAME and yield of soybean oil FAME due to the inhibitory effect of FFA on sucrose polyesters synthesis. Soybean oil FAME and residual FFA were analyzed quantitatively by simultaneous gas chromatography on a fused silica capillary column after converting the FFA in soybean oil FAME to tert.-butyldimethylsilyl (TBDMS) derivatives. Transesterification of soybean oil was successfully performed with alkaline catalyst (NaOH, 95%), which resulted in 99.1% yield of soybean oil FAME and less than 0.1% residual FFA contents under the conditions such as $30^{\circ}C$, 20min. and 6:1 molar ratio of anhydrous methanol to soybean oil.

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A Survey on the Usage of Traditional Fermented Foods in Daegu City and Kyungbuk Province (대구.경북지역의 전통발효식품 이용헤 관한 실태조사)

  • 전용진;김주현
    • Journal of the East Asian Society of Dietary Life
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    • v.6 no.3
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    • pp.403-410
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    • 1996
  • This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

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Isoflavones Intake and Preference for Soybean Foods in Elementary School Students Living in the Daegu Region (대구지역 초등학생의 이소플라본 섭취량 및 대두식품 기호도)

  • Kang, Dong-Hwa;Jung, Yun-Jung;Choi, Mi-Ja
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.3
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    • pp.539-547
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    • 2015
  • This study investigated elementary school students' perception and recognition of soybean foods and assessed their intake levels of isoflavones. A survey was administered to 300 sixth grade students in Daegu. The amount of isoflavones consumed by students was estimated by food intake frequency and the 24-hour recall method based on their general dietary habits and perception of soybean foods. Subjects' mean height was 152.2 cm, mean weight was 45.2 kg, and body mass index was $19.4kg/m^2$. All subjects had knowledge of soybeans and most preferred bean-paste pot stew of all soybean-based foods. Students typically ingested isoflavones two or three times per week in the forms of tofu, bean-paste pot stew, and bean sprouts. The average amount of isoflavones consumed from soy foods was 26.43 mg/day (daidzein 9.27 mg/day and genistein 17.16 mg/day) as assessed by food frequency questionnaire and 30.83 mg/day (daidzein 13.63 mg/day and genistein 16.40 mg/day) by the 24-hour recall method, showing that the 24-hour recall method assessment amount was 4.4 mg higher than that of the food frequency questionnaire. The major food sources of isoflavones were soybean paste and soybeans. Those who were especially knowledgeable about soybean foods expressed the view that these sources were a good or affordable enriched source of isoflavones.

Soy food intake behavior by socio-demographic characteristics of Korean housewives

  • Lee, Min-June;Park, Ok-Jin
    • Nutrition Research and Practice
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    • v.2 no.4
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    • pp.275-282
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    • 2008
  • In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods showed that soybean paste, soybean curd, and Dambuk were high in the descending order for nutritional quality and health promotion effect, and soybean paste received the highest score in taste and flavor. Soybean sprouts received the highest evaluation score in the economic aspect. In the aspect of safe food, soybean paste received the highest evaluation score, as mush as a traditional food. The analysis of perception by sociodemographic variables showed that soybean curd, Dambuk, and soybean sprouts had higher perceptions as education level increased, and soy milk had higher perceptions in subjects with younger age and with employment. In the intake frequency, more than 50% of the subjects had soybean curd, soybean sprouts, and soybean paste more than once a week. The analysis for correlation between the intake frequency of soy foods and the degree of perception showed that taste and flavor had high correlation with the intake frequency of soy foods except soybean sprouts. The intake frequency of soybean paste, Dambuk, and soy milk had positive correlations to familiarity and that of soy milk had positive correlations to nutrition and health perception, and those of soybeam paste, soybean sprouts, and soy milk had positive correlations to safe food perception. From the above results, housewives in Korea had very high perceptions to nutritional quality and health promotion effect of soy foods and the degree of perception and accompanied intake frequency had significant differences by age, education level, and economic level among sociodemographic variables.

Preference for Soybean-based Foods and Isoflavone Intake in Female Adults Living in Daegu (대구 지역 성인 여성의 대두식품 기호도와 이소플라본 섭취량)

  • Choi, Mi-Ja;Jung, Yun-Jung;Lee, Na-Kyung
    • Journal of the East Asian Society of Dietary Life
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    • v.19 no.3
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    • pp.409-420
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    • 2009
  • This study investigated preferences toward soybean-based foods and levels of dietary isoflavone intake in female adults living in Daegu. In order to determine the subjects' attitudes toward soybean-based foods their degrees of recognition and preference along with intake frequency were examined. To estimate their isoflavone intake levels, a food frequency questionnaire and the 24-hour recall method were used. The average age, height, weight, and BMI of the subjects were 47.3 years, 159.6 cm, 56.4 kg, and 22.1 kg/$cm^2$, respectively. And their mean energy, protein, dietary fiber, calcium, and sodium intakes were 1,871.9 kcal, 81.1g, 23.2 g, 604.7 mg, and 5.07 g, respectively. The average amount of isoflavones consumed from soy foods was 29.49 mg/day(daidzein 13.14 mg/day and genistein 16.35 mg/day) as assessed by food frequency questionnaire, and by the 24-hour recall method the average amount was 22.97 mg/day (daidzein 10.10 mg/day and genistein 12.87 mg/day), showing that the food frequency questionnaire assessment amount was 6.52 mg higher than that by 24-hour recall method. The major food sources of the isoflavones were soybean paste and soybeans. For the subjects' degrees of recognition of soybean food, soybean paste received the highest score among the items. The results also showed that the most preferred soybean-based foods were soybean paste stew and soybean paste soup. Furthermore isoflavone intake was significantly higher in the postmenopausal women than in the premenopausal women. Overall, these data help elucidate the patterns and determinants of soy food consumption and also provide an assessment of dietary soy isoflavone intake in Korean women.

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Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis

  • Cho, Kye-Man;Seo, Weon-Taek
    • 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.

Isoflavone Content in Korean Fermented and Unfermented Soybean Foods (대두 가공 식품 중의 이소플라본 함량)

  • Choi, Yeon-Bae;Sohn, Heon-Soo
    • Korean Journal of Food Science and Technology
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    • v.30 no.4
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    • pp.745-750
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    • 1998
  • Soybean isoflavones known as an anticarcinogenic factor were evaluated in some Korean soybean foods by high performance liquid chromatography. Unfermented soybean foods contained predominantly isoflavone ${\beta}-glycosides$ (genistin and daidzin), but in the fermented soybean foods isoflavones were present mainly as aglycones (genistein and daidzein). Average contents of isoflavones of tofu, soymilk and soy sprout were 1, 151, 676 and 424 mg/kg, respectively. Among the fermented soybean products, soybean paste (Chongkukjang) was highest in the isoflavone content (920 mg/kg) and the degree of hydrolysis of ${\beta}-glycosidic$ bonds was ranged from 30 to 100%. Doenjang, Chunjang and Kanjang contained lesser amounts of isoflavones and their contents were 627, 291 and 10 mg/kg, respectively. Korean traditional fermented foods, Chongkukjang and Doenjang could be regarded as the excellent sources of soy isoflavone aglycones.

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