This study compared the physicochemical properties of soybean curd residue and black soybean curd residue produced by hot air-drying and freeze-drying. Regardless of drying method, the crude protein, crude ash, crude fiber contents, pH, L, a, b color values and water soluble index were higher in soybean curd residue, whereas total polyphenol contents and antioxidant activity were higher in black soybean curd residue. Significant differences in water absorption index, oil absorption capacity and emulsion activity were observed between soybean curd residue and black soybean curd residue in freeze-drying. On the other hand, the emulsion stability was not significant difference in both hot-air drying and freezedrying. The crude protein and crude fiber contents of soybean curd residue were not significant difference between hot-air drying and freeze-drying. Freeze-drying resulted in higher crude ash contents, pH, water absorption index, water soluble index, oil absorption capacity, emulsion activity and emulsion stability than hot-air drying. Hot-air drying have caused significantly higher water contents, water activity, total polyphenol contents and antioxidant activity in soybean curd residue than freeze-drying. In conclusion, soybean type and drying methods affect the physicochemical and quality characteristics of soybean curd residue, which could be important factors in the manufacture of processed foods.

With the aim of developing region specialized crops, this study was conducted to clarify effects of variant and cultivation region on antioxidative activities in various black soybean (Glycine max L.) seed tissues. Three black soybean varieties (SCEL-1, Wonheug, and Cheongja 3) were each cultivated in 4 different regions (Jeonju, Pyeongchang, Paju, and Cheonan). Harvested seeds were used to assess DPPH and ABTS radical scavenging activity, and total polyphenol, flavonoid and anthocyanin content. SCEL-1 soybean hull contained higher DPPH and ABTS radical scavenging activity (61% and 85% respectively) compared to Wonheug (40% and 50% respectively). SCEL-1 cultivated in Pyeongchang displayed the highest total polyphenol and flavonoid content (1,189 mg GAE/ 100g sample and 951 mg CTE/ 100g sample, respectively). Total anthocyanin content was ranked in the following order: SCEL-1>Wonheug>Cheongja 3. All black soybeans showed much higher antioxidant activity in the soybean hull than in the dehulled soybean. The antioxidant activity of black soybeans cultivated at high latitudes was high. These results suggest that the best black soybean variant for high beneficial biological activities is the SCEL-1 variant. For a complete understanding of the potential of black soybean as functional foods, we plan to further analyze their antioxidant activities in future studies.

This study investigated the quality characteristics of black soybean sediments to diversify the availability of soybean. The cooking method selected for black soybean sediment preparation was a pressure cooking process without soaking, considering the isoflavone content. The black soybean sediments were prepared by the addition of 0, 10, 30, 50 and 100% (w/w) black soybean. When 0% to 100% black soybean was added to the black soybean sediments, the moisture and crude protein contents increased from 53.17% to 54.41% and from 12.07% to 21.68%, respectively. The total isoflavone content of the black soybean sediments was increased from 2.69 μg/g to 696.09 μg/g, respectively, by the addition of black soybean. The anthocyanin content of the black soybean sediments ranged from 279.29 μg/g to 387.8 μg/g by the addition of black soybean. The total polyphenol content and the total flavonoid content of the black soybean sediments range from 1.72 mg/g to 2.00 mg/g and 0.89 mg/g to 0.92 mg/g, respectively, by the addition of black soybean. Given the isoflavones, total polyphenol, and anthocyanin content of the black soybean sediments, it is appropriate that the ratio of added black soybeans is at least 50% after the pressure-cooking process, regardless of soaking.

We investigated densities of the bean bug, R. pedestris (Alydidae) and three Pentatomidae stinkbug species, Dolycoris baccarum, Nezera antennata and Halyomorpha halys in an experimental field in Suwon, 2018. Three pheromone traps for R. pedestris adults were installed at distances of more than 50 meters from soybean fields. The adults began to be caught from late March. Its mean number increased from early August, and reached a maximum at early September. The fluctuation aspects of adult number caught, however, were different among trapping sites. Soybean and mungbean were sowed at June 21, and all stages of stinkbugs were scouted from July 18 to late September through direct observation. Adults and eggs of R. pedestris were not observed during the vegetative stage of soybean, but observed first at the flowering stage, mainly early August, of reproductive stage. The results indicated that R. pedestris adults invaded into soybean fields at the flowering stage, despite of inhabitation in the surrounding area during the pre-reproductive stage of soybean. Adults of only D. baccarum in Pentatomid stinkbugs were found at the vegetative stage of soybean. Densities of R. pedestris were compared between two mungbean cultivars, which those seeds have been known to be resistant and susceptible to feeding of the bean bug, respectively. The densities of the third and fifth instar nymphs were higher on the susceptible cultivar than on the resistant cultivar, but densities of egg, adult, and the first and second instar nymphs were not significantly different between the two cultivars.

The aim of this study was to evaluate different herbicides in corn-soybean intercropping for optimum growth, yield and nutritive value of forage under Korean environment conditions. Herbicidal treatments were randomly applied over five plots, viz. (1) Control treatment: no herbicide; (2) Alachlor; (3) Simazine; (4) Pendimethalin and (5) Mixture of alachlor and simazine herbicides in RCBD have three replications. Results depicted that treated herbicides exhibited significant effect over control of weeds. Simazine herbicide alone or mixed with alachlor had adverse effects on soybean but enhanced (p<0.05) corn production in terms of survivability, dry matter and digestible nutrients yield. Corn-soybean coupling and total dry matter yield were greater (p<0.05) in pendimethalin. Simazine-alachlor mixture reduced (p<0.05) soybean height. Conclusively, simazine could not be suitable for corn soybean intercropping because of having an adverse effect on soybean component. Pendimethalin could maintain growth and yield of corn and soybean both components. Effect of alachlor was comparable to that of pendimethalin.

Corn is basal forage for livestock species in Republic of Korea but it lacks protein and needs nitrogenous fertilizer. This study was designed with main objective to achieve optimum growth, yield & nutritive value of forage for livestock through implementing corn-soybean intercropping strategy at 17 different places under Korean condition. Two treatments; corn as monocrop (control treatment) and corn-soybean intercrop were compared under Randomized Block Design from 28th May to 8th October, 2015. Each treatment had three replicates in each block, whereas seventeen different places were considered as blocks. Data were analyzed through SAS-9.1.3 software. Difference between two treatment means was tested through T-test. Findings depicted that intercropping pattern could not influence (P>0.05) corn plant & ear height, corn lodged stalk No. and corn stalks number. However, corn-soybean intercropping enhanced (P<0.05) forage productivity in terms of total fresh yield (16.4±0.7b vs. 19.9±0.7a tons ha-1), total dry matter yield (5.38±0.25b vs. 6.41±0.31a tons ha-1) and total digestible nutrients yield (3.94±0.17b vs. 4.59±0.21a tons ha-1). Dry matter percentage in corn stalks and corn ears was not different (P>0.05) between two treatments. It was concluded that corn-soybean intercropping strategy was promising technique in enhancing forage productivity though positive symbiotic relation between two crops.

This study was investigated the difference in the quality characteristics of the fermented soybean roasted with different conditions for making chungyukjang. Roasted condition of soybean was decided by pre-test, which was on 140oC for 21 min, 180oC 9.5 min, and 220oC 6 min. Fermented soybean with different roasted condition and conventionally made cheonggukjang were measured for proximate composition, color, pH, amino nitrogen, ammonia nitrogen, free sugar and amino acids. The lightness and yellowness of soybean fermented by conventional method was higher than those of the fermented soybean with roasted soybean. The contents of free sugar of fermented soybean roasted on 220oC for 6 min (FS220) was the highest among the group and followed by fermented soybean roasted on 180oC for 9.5 min (FS180), 140oC 21 min (FS140) and conventional cheonggukjang (FS0). The contents of total free amino acid was highest on fermented soybean roasted on 140oC for 21 min (FS140) and followed by fermented soybean roasted on 180oC for 9.5 min (FS180), 220oC 6 min (FS220) and conventional cheonggukjang (FS0).

This study investigated the Texture Profile Analysis and Sensory characteristics analysis of 6 different Pork Meat-substituted Soybean Curd (PMSC) products with different gluten-fiber (GF) contentst. PMSC types were PMSC-GF 5%, PMSC-GF 10%, PMSC-GF 15%, PMSC-GF 20%, PMSC-GF 25%, and PMSC-GF 30%. The lightness (ΔL value) of cooked PMSC was decreased, whereas the redness (Δa value) and yellowness (Δb value) of cooked PMSC was not changed. Texturometer (TA XT Plus, England) was used for objective test and hardness, springiness, cohesiveness and chewiness of sensory characteristics were measured. PMSC with GF 5% to 15% were characterized high hardness score but PMSC with GF 20% to 30% were not significantly different. PMSC-GF 30% was the highest score in springiness and PMSC-GF 5% was the lowest. PMSC-GF 25% and 30% were high cohesiveness score but was not significantly different (p<0.05). Fourteen sensory descriptors were developed to evaluate the sensory characteristics of PMSC. The sensory characteristics of PMSC were sweetness, saltiness, springiness, hardness, chewiness, meat flavor, odor, loose particle and so on. Six different PMSC showed no significant difference in the attributes of loose particle. But PMSC-GF 5% and PMSC-GF 10% showed significant difference in the attributes of hardness. PMSC-GF 25% and PMSC-GF 30% showed no significant difference in the attributes of hardness. PMSC-GF 30% was the highest springiness score and PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in the attributes of springiness. Overall consumer acceptance was surveyed. PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in the attributes of color. PMSC-GF 25% and PMSC-GF 30% was the highest in the attributes of springiness and high moistureness, taste acceptance and overall acceptance. PMSC-GF 5%, PMSC-GF 10% and PMSC-GF 15% showed no significant difference in overall consumer preference but PMSC-GF 25% and PMSCGF 30% showed significant difference. Consequently it is indicated that texture of cooked PMSC-GF 25% and PMSC-GF 30% is very important sensory characteristics.

중부지역에서 논 콩 파종기 이동에 따른 생육 및 수량성에 미치는 영향을 구명하고자 콩 조숙종 3품종과 중만생종 3품종을 경기 수원지역에서 5월 21일, 6월12일, 6월29일, 8월1일 4회 파종을 하여2012년부터 2013년까지 2개년 간에 수행하여 주요 생육특성 및 수량성을 비교한 결과는 다음과 같다. 1. 출현율은 파종기 조·만에 따른 일정한 경향이 없었으며, 중만숙종인 태광콩이 가장 높았고 조숙종인 참올, 중만숙종 황금이 가장 낮았으며 연차 간 차이는 없었다. 2. 출현소요일수는 만파될수록 단축되는 경향이었으며 조숙종, 중만숙종 품종에 따른 차이가 있었고 연차 간에 총 평균 출현소요일수의 차이가 있었다. 3. 개화소요일수는 조·중만숙종 품종에 관계없이 만파될수록 개화일수가 단축되었으며 단축폭도 만파될수록 적어졌다. 조숙종이 중만숙종 보다 5.5일이 더 빨랐고, 연차 간에 개화소요일수의 유의적인 차이는 없었다. 4. 주경장은 조파에 비해 만파에서 단축되는 경향이었으며 조숙종이 중만숙종 보다 적었고 연차 간에 주경장의 유의적인 차이는 없었다. 분지수는 조숙종은 일정한 경향이 없었으나 중만생종은 만파될수록 많아지는 경향이었으며, 중만숙종이 조숙종 보다 많았고 연차 간에 차이가 있었다. 5. 주당협수는 조파에서 가장 많았고 중만숙종이 조숙종 보다 많았으며 연차 간 차이는 없었다. 주당립수는 전 파종기조·중만숙종 전체평균치는 중만숙종이 조숙종 보다 더 많았고연차간 비교시 2012년이 2013년보다 더 많았다. 백립중은 조기 3파종기간에는 유의적인 차이가 없었고 만파에서는 현저하게 낮아졌으며, 조숙종이 중만숙종 보다 더 무거웠고 연차 간에 고도의 유의적인 차이가 있었다. 6. 10a당 수량은 6월29일 파종기에서 가장 높았고 그 다음이 6월12일, 5월21일 순으로 낮아졌으며 8월1일 파종기에서 가장 낮았다. 전 파종기에 걸쳐 조숙종과 중만숙종 전체평균치를 보면 중만숙종이 조숙종 보다 많았고 연차 간에 고도의 유의적인 차이가 있었다.

This study was conducted to investigate the effects of different levels of soybean curd residue as an ingredient of TMR on growth performance and carcass characteristics of Holstein steers. Twenty four Holstein steers of 7 months age(average body weight 274.6 kg) were randomly allocated to 3 experimental groups, which contained 8animals per group during 15-months feeding trial. The treatments composed of the group fed concentrate and rice straw separately (Control), the group fed TMR containing low levels of soybean curd (T1), the group fed TMR containing high levels of soybean curd residue (T2). Body weight and average daily gain were not significantly different among the treatment groups during the feeding trial periods. Feed intake was not differ among treatment groups, but feed conversion ratio was significantly higher in T2 group compared to T1 group during late fattening stage (p<0.05). However, it was not different in overall average. According to the yield traits, carcass weight of control, T1 and T2 were 466.4, 451.1 and 460.1 kg, respectively. Back fat thickness, rib eye area and yield index were not different among the groups. The marbling score, meat color, texture and maturity in quality traits were not different among the treatment groups, but fat color was significantly higher in T2 group compared to T1 group (p<0.05). The quality grade (1+:1:2:3, NO.) tended to be higher for T1(0:2:1:5) and T2 (0:1:4:3) compared with the control (0:0:3:5). Therefore, these results indicated that TMR with soybean curd residue may be appropriate the growth performance and carcass characteristics of Holstein steers.

본 연구는 포장방법과 저장기간에 따른 국산대두와 연해주 대두의 이화학적인 특성을 조사하기 위하여 TBA test, 산가, POV, fluorescence spectrum test를 실시하였다. 저장 기간이 경과함에 따라 TBA test는 국산대두와 연해주 대두 모두 실험기간 내 포장방법에 따른 유의적인 차이는 있었으나 전체적인 경향은 차이가 없었다. 산가는 국산 대두에서 16일차에 유의미한 차이를 보였으나 20일차에서는 모두 유의차를 보이지 않는 것을 알 수 있었다. 연해주 대두의 경우 저장기간 동안 포장방법에 따른 차이가 없었다. POV의 경우 국산대두에서 저장 16일차까지 유의한 차이가 없었으나 진공포장 20일차에서 1.85 meq/kg oil로 값이 증가하였다. 연해주 대두에서는 초기값과 저장 20일차의 측정값이 10%내의 변화를 보이고 함기포장과 진공포장, 질소충진포장과의 유의차를 나타내지 않아 포장법에 의한 산패도의 차이를 찾아내지 못하였다. Fluorescence spectrum test를 이용한 측정에서는 국산 대두의 경우 같은 경향을 나타내었다. 연해주 대두의 경우도 저장방법 별 산패도 값의 차이는 존재하였지만 같은 경향을 나타내는 것을 알 수 있었다. 연구결과를 토대로 fluorescence spectrum test를 이용하여 산패도를 측정하는데 적합하다고 판단된다. 또한 요오드가, 검화가, 비중 측정을 통해 포장방법과 저장기간을 통한 변화를 측정하였으나 유의할 만한 차이를 나태내지 못하였다. 결과적으로 국산대두와 연해주대두의 저장기간 20일 동안의 산패도의 증가는 나타나지 않았고 포장방법에 따른 산패도의 차이는 없었다. 본 연구의 결과는 연해주산 대두를 수입할 경우 유통기한 중 질소충진과 같은 고비용의 포장법을 적용하지 않더라도 수입 시에 품질변화가 거의 이루어 지지 않음을 보여 주어 실질적으로 국내 소비자에게 연해주산 non-GMO 대두를 경제적으로 공급이 가능함을 보여주었다. 또한 20일의 저장기간 동안 변화가 매우 적음은 현재 대두의 분말가공에 시도되고 있는 집결지 최소가공방식의 최소가공량을 2-3배 확장하여 집결지에서 보다 많은 양을 가공 저장하여 수송함이 가능함을 보여 주고 있다. 이는 연해주대두의 경제적 활용가능성을 보다 높여 줄 것이라 판단된다.

Antioxidative activities of fresh, steamed and black garlics by different processing condition were investigated on the soybean oil. The crushed fresh, steamed and black garlics were added to 100 mL of soybean oil at a level of 0, 5, 10, 20 and 40 g respectively, and then the oil mixture containing garlics (reaction samples) were heattreated for 48 hrs at 180℃ . The chromaticity of reaction samples were increased during heating. After 48 hrs heating, in the sample added 40 g/100 mL chromaticity of each samples were 1.36, 2.99 and 1.99, in the crushed fresh, steamed and black garlics, respectively. Anisidin value showed irregularly increased during heating. Acid values of reaction samples were higher than control during heating, those levels were ranged from 0.82 to 2.04 mg/g after 12 hrs, were gradually increased to 3.15~4.30 mg/g after 48 hrs. Peroxide value of reaction sample containing black garlic(40 g/100 mL) was lower than the samples containing tocopherol or BHT, after 48 hrs heating. TBA value of reaction samples containing fresh, steamed and black garlic of 40 g/100 mL were the lowest in the sample added black garlic, after 48 hrs heating. These results suggested that oxidative stability of black garlic in soybean oil was more potential than the other garlics during heating.

Composition of isoflavone in cotyledon and hypocotyl of soybean were detected using HPLC. Optimum conditions for extracting isoflavone from hypocotyl were studied as well. Contents of isoflavone in soybean cotyledon and hypocotyl were 482.5 mg 100 g-1