• 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 Science and Technology
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• v.45 no.5
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• pp.565-570
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• 2013

This study investigated the detection of naturally occurring preservatives in fermented soybean products. Benzoic acid was identified in all of the analyzed samples (gochujang, ganjang, doenjang, and cheonggugjang). The amounts of benzoic acid were in the range of 0.85-11.69 ppm in gochujang, 1.13-7.95 ppm in ganjang, 0.74-17.77 ppm in doenjang, and 1.03-7.64 ppm in cheonggugjang. Propionic acid was found in 24 of 29 gochujang samples, 21 of 30 ganjang samples, 31 of 33 doenjang samples, and 28 of 30 cheonggugjang samples. The amounts of propionic acid ranged from N.D. (not detected) to 49.29 ppm in gochujang, N.D. to 144.67 ppm in ganjang, N.D. to 309.14 ppm in doenjang, and N.D. to 113.07 ppm in cheonggugjang. Among the fermented soybean products, doenjang had the highest average benzoic acid content whereas cheonggugjang had the highest average propionic acid content.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.168-174
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• 2001

This study was conducted to investigate correlation between soybean and their products consumption and risk factors for atherosclerosis in the healthyKorean adults. Health behaviors such as smoking, exercise, alcohol consumption and dietary patterns and nutrient intakes of 193 healthy adult subjects aged from 26 to 69 were assessed by using interview and semiquantitative food frequency questionnaire. The BMI, blood pressure and biochemical parameters of blood were examined as well as preferences for taste and family history of disease. Data were expressed as quartile according to soybean and their products consumption. The average daily soybean and their product consumption for 1st, 2nd, 3rd, and 4th percentile group were 36, 78, 112, and 182g, respectively. The more consumption of soybean and their products, the more intake of energy, protein, lipid, fiber, Ca, cholesterol as well as frequency of exercise, smoking and drinking. Serum TG, total cholesterol and LDL-cholesterol and AI as risk factors of atherosclerosis were positively correlated with smoking and drinking (p<0.05). Especially, serum TG was positively correlated with hypertension and BMI (p<0.01). But, no correlation between exercise, salty taste, meat preference, soybean products consumption and atherosclerosis risk factors was found, which means that life styles such as smoking and drinking rather than dietary habits might influence atherosclerosis in healthy adults. In conclusion, present soy products consumption should be increased by way of developing new generation soy products in order to exert anti-atherosclerotic effect by soybean in human.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.121-128
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• 1976

Cooked soybean, soybean curd, soymilk residue and fermented soybean Meju products were prepared in the laboratory and the protein supplementary effect of these foods to the rice diet was determined by the rat feeding experiments. The soybean products providing 20% of the dietary protein were added to steamed rice and the protein digestibility (TD), Biological Value(BV), NPU, PER and Partial Carcass Nitrogen Value of the diets were measured. The protein supplementary effect of soybean products indicated that the non-fermented products generally improved the protein quality of the rice diet, whereas the fermented products did not but reduced it in some cases. There was observed a possible antinutritional effect for the diet supplemented with Home-made Meju. This growth retarding effect of Home-made Meju disappeared during the subsequent ripening in the brine for 6 months.

• Applied Biological Chemistry
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• v.30 no.4
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• pp.328-334
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• 1987

The stability of lipids(Soybean oil & Ramyon lipid) by adding soybean products' extracts and Soybean, Soybean products was investigated, respectively. 1. Ethanolic extracts of defatted Soybean was very antioxidative in soybean oil. Soybean hot water extracts, defatted soybean water extracts and Soyprotein isolate water extracts possess antioxidative activities. But, Fresh Soybean cold extracts don't possess antioxidative activity. 2. The Oxidation of Ramyon Lipids (beef tallow) during storage at $45^{\circ}C$ incubator was effectively surpressed by addition of defatted Soybean hydrolyzate, tempeh (Defatted), Soy protein isolate hydrolyzate. The power of antioxidative activity is this order: Soy protein isolate hydrolyfate> Defatted Soybean hydrolyzate> BHA (200ppm)> Tempeh> Tempeh extracts> Defatted soybean.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.19-26
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• 2000

This study was carried out to investigate the use patterns of traditional fermented soybean products(Jang) in Yangsan city. Two hundred eighty seven housewives living in Yangsan joined this survey practiced by Yangsan City Agricultural Development Center. 49.0% of these housewives graduated from a highschool, and 77.4% is in 30s or 40s. Most(69.3%) of respondents themselves have made Jang at home and the preparation frequency of Jang became higher with getting older. This survey showed that the preparation frequency of Jang in large family living with parents is higher than in nuclear family. The Jang preparation tendency of housewives living in the independent home was higher than that of apartment. Most of respondents replied the preparation method of Jang has been learned from mother or mother-inlaw. On the other hand, in the case of no making Jang at home, they bring it generally from relatives or buy it at the market. And 59.8% of housewives anted to participate in the education of Jang preparation.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.41-49
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• 2001

The purpose of this study was to investigate the preparation patterns of traditional fermented soybean products(jang) from the housewives living in Yangsan. 89.4% of the respondents used once a day, every meal and the frequency of eating was higher with getting older. 70% answered that the taste of their homemade doenjang was good, while only 2.5% were not be satisfied with their doenjang. According to the survey, 82.2% of the housewives used the meju made by the traditional method for jang preparation, of which perparation patterns showed remarkablely in the housewives living in the independent home. On the other hand, we could see that the amount of jang preparated one time in each home of Yangsan region was approximately 6∼10kg or 16∼20kg. The hard tasks of jang preparation were seasoning, storing and meju preparation. Especially, housewives living in the communal house had a difficulty in storing of jang. But most wants to continue to prepare jang by traditional method at home.

• Applied Biological Chemistry
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• v.42 no.4
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• pp.310-316
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• 1999

BBPI contents in domestic soybean and soybean products were investigated by the measurement of chymotrypsin inhibiting activity(C.I.A) and competitive ELISA method. In order to produce polyclonal antibody, BBPI was purified from soybean trypsin-chymotrypsin inhibitor by ion exchange chromatography and electrophoretic gel slicing. Rabbit anti-BBPI polyclonal antibody was produced with the purified BBPI as immunogen. This antibody showed relatively specific binding to BBPI and then used for the establishment of competitive ELISA method to measure BBPI contents in extracts of soybean and soybean products. The standard curve for the measurement of BBPI in soybean extracts was drawn up within the range 0.03 to $30\;{\mu}g/ml$ of BBPI. The C.I.A. and BBPI contents of 12 soybean cultivars were $8,462{\sim}12,428\;U/g$ and $482{\sim}692\;mg%$, respectively. The C.I.A. and BBPI contents were not detected in most of soybean products except soybean sprouts, which contained $10,695{\sim}13,249\;U/g$ of C.I.A. and $529{\sim}803\;mg%$ of BBPI.

• Journal of Pharmaceutical Investigation
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• v.40 no.6
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• pp.347-351
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• 2010

Isoflavones have received much attention because of their health-related and clinical benefits such as estrogenic and anti-oxidative activities as well as triggering of natural killer cell activity. However, there are few publications reporting the pharmacokinetic profiles together with physicochemical properties of main isoflavones. Therefore, the pharmacokinetic parameters of main aglycones, daidzein, glycitein and genistein after oral administration of soybean extracts were investigated and the physicochemical properties of soybean extracts were characterized. It was observed that angle of repose was $46^{\circ}$ and tap density, bulk density and porosity were 10.12, 4.3 and $0.86\;g/cm^3$ and the mean $AUC_{last}$ of daidzein, glycitein and genistein was $11.376\;{\mu}g{\cdot}h/mL$, $3.045\;{\mu}g{\cdot}h/mL$ and $0.825\;{\mu}g{\cdot}h/mL$, respectively. Cell viability was 60% at a concentration of 10 mg/mL. Taken together, it was suggested that isoflavones were contained in the soybean products and had an antioxidant activity and this study would be the basis to control the quality of soybean products and study of the bioequivalence between soybean products in future.