In recent years, the government has strongly promoted multi-purpose utilization of paddy field. However, poor drainage causes waterlogging stress in upland crops, requiring subsurface drainage technology, resulting in high installation and management costs. To address this issue, a low-cost and high-efficiency technique was developed that utilizes wasted coir substrates which have characteristics of high porosity and good drainage, for upland crop cultivation in paddy fields. Soybeans were grown in both paddy soil and wasted coir slab with two planting densities (80×20 cm and 60×20 cm). The results showed that the coir substrates had better performance than the paddy soil in terms of soil physical and chemical properties and the growth and yield of upland crops are improved. The treatments using wasted coir substrate showed a 41.4% increase in yield and a 21.3% increase in protein content compared to PS treatment. Our findings demonstrate that recycling waste coir substrates to grow upland crops is a positive cultivation strategy to solve some drainage problems in paddy fields. This approach offers a sustainable solution for upland crop production while also addressing the issue of waste management in agriculture.

This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.

In this study, the protein content and functional changes in soybeans cultured with Phellinus linteus HN00K9 were analyzed. P. linteus HN00K9 was cultured on soybeans. The crude protein content in soybeans cultured with HN00K9 (PMS) was 41.99%, which was higher than that in soybeans not cultured with the mushroom (UCS). The total free amino acid content in PMS increased to 39,963 mg/100 g, which was higher than that in UCS (36,817 mg/100 g). In particular, in PMS, glutamic acid accounted for 18.5% of the total amino acids at 7,413 mg/100 g. The total polyphenol content in PMS was 2.66 mg GAE/g, which was more than 45% higher than the amount in UCS (1.45 mg GAE/g). Additionally, PMS showed a DPPH radical scavenging activity of 33.3%, which was 3 times higher than that exhibited by UCS (11.5%), reflecting its high antioxidant content. Therefore, the PMS in this study has potential for use as a functional food material.

지중점적 관수(subsurface drip irrigation, SDI)는 작물의 뿌리가 수분을 가장 쉽고 효과적으로 이용할 수 있는 방법으로 알려져 있다. 그러나 지중관수는 지표면 관수와 달리 수분의 공급 상태를 육안으로 확인하기 어려운 단점이 있다. 특히 작물의 뿌리가 수분을 흡수할 수 있는 유효수분 량은 토양에 따라 달라지고 동시에 수분을 보유하는 장력(potential energy)에도 영향을 미치게 된다. 지중관수는 지중에서 수분이 확산되는 위치 와 뿌리의 위치까지 도달될 때 효과가 발생한다. 그러나 실제로 토양 내부에서 수분이 이동하고 확산하는 것을 예측하기는 쉽지 않다. 따라서 본 연구에서는 토양의 조건을 일정하게 하고 토층을 파괴시키지 않기 위해 토양조를 이용하였다. 그리고 수분을 지중에 공급한 이후에 토양을 절개하고 토양의 내부 위치별 토양수분을 측정하였다. 이때 토양 내부의 수분함량이 동일한 분포선을 찾아 유효 수분영역을 구하고 공급한 지중관 수량과 비교하였다. 아울러 토양내부의 습윤 확산 형태와 수분량으로 부터 토성에 따른 수분 확산이론을 예측하였다. 여기서 얻어진 수분확산 예측선도와 콩의 생육 시기별 뿌리의 생장위치를 중첩하여 최종적으로 지중관수량을 구하였다. 콩의 뿌리 생육은 파종이후 일일 평균 10 mm 성장한 것으로 나타나 생육 초기에 10일 간격으로 지중관수 공급량을 설계하였다. 주요 결과는 미사질양토에서 유효수분량을 25-35%로 유지하기 위해, 생육초기인 파종후 10일에는 8000 mL, 파종후 20일에는 7000 mL, 파종후 30일에는 6500 mL를 공급해야 할 것으로 판단되었다. 사질토 에서는 유효수분량을 20-30%로 유지하려면 파종후 10일에는 7500 mL, 파종후 20일에는 6500 mL, 파종후 30일에는 6000 mL를 공급하는 것이 타당한 것으로 판단되었다. 또한 생육 30일 이후에는 미사질양토나 사질토 모두 6000 mL를 공급하는 것이 적절할 것으로 보여 진다.

This study was conducted to compare the quality characteristics of firm tofu (coagulant calcium chloride, CaCl2 used) made from eight imported and four domestic soybeans selling in Korean markets. The 100-seed weight of soybeans imported from China and Seonpung cultivated in Korea was the highest at 33.23 g and 32.51 g, respectively. Soybeans imported from the USA (bulk type) showed the lowest at 16.12 g, followed by Ukraine at 16.94 g, and Brazil at 18.51 g. The range of protein and fat in the 12 soybeans was 37.08~41.36% and 18.35~22.17%, respectively. The isoflavone contents were the highest in Daepung2 cultivated in Korea at 3,764.10 μg/g and the lowest in soybeans imported from Brazil at 1,439.85 μg/g. Tofu yield among the samples was in the following order: Seonpung (235.2%), China (232.0%) Daepung2 (228.7%), Daechan (225.7%), and Brazil (208%). Tofu made with soybeans cultivated in Korea (including from China) showed a higher yield compared to that made from soybeans from seven other countries. In the analysis of the correlation of quality factors of tofu, the hardness of the tofu was correlated with 100-seed weight (r=0.676*) and protein content of the soybeans (r=0.837**). Tofu yield was correlated with 100-seed weight (r=0.748**) and protein content of the soybeans (r=0.583*).

The purpose of this study was to develop a functional senior mixed soymilk for seniors and to provide functional senior-mixed soymilk to prevent disease outbreaks. The isoflavone content of senior soymilk was 0.15±0.01 mg/g. The β-glucan content of senior soymilk was 9.82±0.01 mg/g. The weight gain of mice were significantly higher in the high-fat diet group than in the other groups. The serum triglyceride content was high at 102.67±40.61 mg/dL in the high-fat diet group, but significantly lower at 83.00±42.43 mg/dL in the 20% senior soymilk group. Thus, the results of this study comprehensively suggest that food intake should be ingested for each life cycle with reference to the dietary reference intakes for Koreans. In particular, the elderly in their 50s and older are deficient in protein and weakened immune capacity, so it is imperative that they maintain their health through various foods such as soymilk, which is evenly nutritious.

The occurrence characteristics of major insect pests infesting organically cultivated maizes, millets, sorghums, and soybeans were surveyed from 2015 to 2017 in paddy-upland rotation and continuing upland fields. In grain fields, the main damage of maizes and sorghums was caused by Ostrinia furnaclais and Helicoverpa spp. The occurrence pattern of O. furnacalis was 3 times and that of Helicoverpa spp. was 3-4 times. In soybean fields, Riptortus clavatus was the most important, but the pest was not observed at geumhwajaerae and bongeui varieties. Interestingly, the more high the invasive rate of lepidopteran larvae was, the more low the yield of maizes and sorghums was. The surveyed results indicate that the focused management on lepidopteran larvae or hemipteran pests in maizes and sorghums or soybeans cultivated in paddy-upland rotation and continuing upland fields is an important strategy.

송이버섯 균사체(Tricholoma matsutake)를 이용하여 발효시킨 발효대두와 Bacillus sp. Ja-8 균주 로 발효한 청국장 및 증자대두의 이화학적 특성을 비교 분석하였다. 유리아미노산의 총량은 송이버섯 균사체로 발효한 대두에서 3,379.01mg/100g으로 가장 높았으며, 증자대두에 비해 약 10배, 청국장에 비해서는 약 1.7배 더 높은 함량이었다. 총 isoflavone 함량은 증자대두가 1409.21μg/g, 송이버섯 균 사체로 발효한 대두가 1386.64μg/g, 청국장이 1256.64μg/g이었다. 총 isoflavone 가운데 isoflavone 비당체 구성 비율은 송이버섯 균사체로 발효한 대두에서 60%로 가장 높았으며, 청국장에서 14%, 증자 대두에서 2.4% 순이었다. 송이버섯 균사체 발효 대두의 총 유리 phenolics 함량은 14.2mg/g로 가장 높았고, 다음으로 청국장(13.5mg/g), 증자대두(9.8mg/g) 순이었다. 동결 건조한 대두 추출물을 에탄 올에 녹여 DPPH와 ABTs 라디칼 소거활성 및 FRAP를 측정한 결과, 100mg/mL 농도에서 시료들의 DPPH 라디칼 소거활성은 61.59-77.38%로 동일농도의 비타민 C와 유의차 없는 활성을 나타내었다. ABTs 라디칼 소거활성은 30mg/mL의 낮은 농도에서 송이버섯균사체 발효 대두 추출물의 활성이 63.22%로 가장 높았고, FRAP는 송이버섯균사체 발효물(341.02μmol)과 청국장(369.55μmol)에서 증자 대두(180.50μmol)에 비해 활성이 2배 정도 더 높았다. 결과적으로 송이버섯 균사체를 이용하여 대두 를 발효시킴으로서 isoflavone 비당체와 유리 phenolics 함량의 증가와 함께 항산화활성이 증가된 발 효대두 제조가 가능하였다.

The aim of this study was to investigate the changes in the taste components of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The total organic acid content of smoked cheonggukjang made with germinated soybeans (SCGS) was four times higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS). The total organic acid content of SCGS was lower than that of non-smoked cheonggukjang made with germinated soybeans (NCGS). The total free sugar content of NCGS and SCGS was approximately three times higher than that of NCNS. The total free amino acid content of NCGS was significantly decreased compared with that of NCNS, whereas the total free amino acid content of SCGS was 1.2 times higher than that of NCGS. The essential amino acid content of SCGS was significantly increased compared with that of NCGS. The ratio of glutamic acid to the total free amino acid in NCNS and SCGS was 19.6%. Similarly, the ratio of glutamic acid to the total free amino acid in NCGS was 19.1%. There were no significant differences in the total fatty acid content of NCNS, NCGS, and SCGS. The sensory evaluation of appearance, aroma, taste, and overall quality of SCGS was significantly increased compared with that of NCNS and NCGS. These results suggest that smoked cheonggukjang made with germinated soybeans could be utilized for the development of a novel fermented food.

The aim of this study is to investigate the changes in the quality characteristics of cheonggukjang made with germinated soybeans, which is produced by the addition of a smoking process. The L value of smoked cheonggukjang made with germinated soybeans (SCGS) was higher than that of non-smoked cheonggukjang made with non-germinated soybeans (NCNS) and non-smoked cheonggukjang made with germinated soybeans (NCGS). The a value of NCNS was the highest, followed by NCGS and SCGS. The b and △T values had a similar tendency compared with the L value. The amino acids in NCGS were significantly decreased compared with NCNS, whereas no remarkable difference in amino acid content was observed between NCGS and SCGS. The moisture content of NCGS (61.9±0.9%) was increased by more than 8% compared with that of NCNS (53.3±0.7%). The moisture content of SCGS was significantly decreased compared with NCGS, whereas the moisture content of SCGS was higher than that of NCNS. The pH of SCGS was significantly the highest, followed by NCGS and NCNS. The viscous substance content of NCGS was significantly increased compared with that of NCNS. No remarkable difference in viscous substance content was observed between NCGS and SCGS. The number of aerobic bacteria in SCGS was significantly decreased compared with NCGS. The levels of total isoflavone in NCNS, NCGS, and SCGS were 1,573.9±62.5, 1,759.1±65.8, 1,738.0±68.1 mg%, respectively.

This research was conducted to investigate changes in isoflavone contents and sprouting characteristics of germinated soybeans [Glycine max.] under light condition. The relative wet weight of soybeans increased as germination progressed, and it reached 291.1±14.3% at 60 h after beginning of sprouting. On the other hand, relative dry weight slowly decreased as germination progressed. The length of sprouting rapidly increased as germination progressed. The sprouting rate sharply increased from 12 h to 48 h and reached 96.4±2.5% at 60 h after sprouting. In terms of color, L value did not change until 24 h after the beginning of germination, but it rapidly increased from 24 h to 36 h and did not change thereafter. The a value rapidly increased at 24 h after the beginning of germination and decreased thereafter. The b value rapidly increased at early and last stages and reached 9.0±0.7 at 60 h after the beginning of sprouting. Total isoflavone reached a maximum level at 12 h after the beginning of germination and consistently decreased thereafter. Among isoflavone compounds, m-genistin had the highest content followed by daidzin and m-daidzin.

In this study, the characteristics of soybeans with different cultivation methods depending on their origins and the properties of tofu made from these soybeans were studied. The isoflavone content was higher in the general Korean soybeans compared to the organic American soybeans. There were no significant differences among the Chinese soybean samples, so the cultivar method was considered to have a greater effect on the isoflavone contents rather than the cultivation method. The protein contents were higher in the tofu made from the general Chinese soybeans and the organic Korean soybeans. Furthermore, the tofu made from the organic Chinese soybeans contained the least amount of proteins. Isoflavone contents were not significantly different among the samples. Texture profile analyses consisting of hardness, cohesiveness, adhesiveness, springiness, and gumminess were all shown to be higher in the organic tofu than in general tofu, with the exception of adhesiveness. In sensory evaluation, color and texture were significantly different according to the samples, and the differences were found to be affected more by the origin of soybeans rather than the cultivation methods. According to this study, the physicochemical properties of the soybeans and tofu seemed to be influenced by the cultivation region rather than the methods.

본 연구는 고부가 청국장을 개발하기 위해 원료 콩을 훈연처리하여 청국장을 제조하였고, 훈연 공정이 청국장의 관능특성에 어떠한 영향을 미치는지 알아보고자 하였다. 증자 후 훈연기에서 2시간 동안 훈연한 대두에 B. licheniformis를 접종한 후 48시간 동안 발효시킨 후 유기산, 유리당, 유리아미노산, 지방산 함량 측정 및 관능검사를 실시하였다. 훈연 청국장의 총 유기산 함량은 326.5±8.7 ㎎%로 미훈연 청국장의 171.5±3.4 ㎎%에 비해 두 배 가량 증가하는 것으로 확인되었으며, 분석된 유기산 중 훈연 청국장과 미훈연 청국장 모두 succinic acid의 함량이 가장 많았다. 훈연 청국장의 총 유리당함량은 미훈연 청국장에 비해 유의적으로 감소하는 것으로 확인되었으며, 미훈연 청국장과 훈연 청국장의 총 유리아미노산 함량은 훈연 공정에 따라 유의적으로 증가하는 것으로 확인되었다. 또한, Sweet taste, savory taste, bitter taste를 나타내는 아미노산 함량 역시 훈연 청국장에서 유의적으로 증가하는 것으로 확인되었다. 아미노산 18종 중 tryptophan과 cysteine를 제외한 16종이 훈연 청국장에서 유의적으로 증가하는 것을 확인할 수 있었다. 청국장 감칠맛의 주요 물질인 glutamic acid의 총 아미노산에 대한 비율은 미훈연 청국장에서 19.5%를 나타내었으며, 훈연 청국장에서 19.0%를 나타내었다. 미훈연 청국장과 훈연 청국장의 포화지방산, 단일불포화지방산, 다가불포화지방산 함량에서는 훈연에 따른 유의적인 차이는 없는 것으로 나타났다. 관능검사에서는 외관을 제외한 시험된 모든 항목(냄새, 맛 및 종합적 기호도)에서 원료 콩의 훈연에 따른 유의적인 차이를 확인할 수 있었다.

본 연구에서는 고부가 청국장을 개발하기 위해 원료 콩을 훈연 처리하여 청국장을 제조하였고, 훈연 공정이 청국장의 품질에 어떠한 영향을 미치는지 알아보고자 하였다. 이를 위하여 증자 후 훈연기에서 2시간 동안 훈연한 대두에 B. licheniformis를 접종한 후 48시간 동안 발효시킨 청국장의 품질 특성을 관찰하였다. 훈연 청국장의 아미노태 질소와 pH는 미훈연 청국장에 비해 유의적인 증가를 나타낸 반면, 수분 함량은 유의적인 감소를 나타냄을 확인할 수 있었다. 색도 측정 결과, 훈연 청국장의 L값과 b값은 미훈연 청국장의 비해 유의적인 증가를 나타낸 반면, a값은 미훈연 청국장에 비해 유의적으로 감소하였다. △E값은 훈연 청국장이 미훈연 청국장에 비해 유의적인 증가를 나타내었다. 미훈연 청국장과 훈연청국장의 isoflavone 함량은 각각 1,590.6±59.3 ㎍/g과 1,624.6±53.2 ㎍/g으로 훈연 시 약간 증가한 것으로 나타났다. 함량별로는 훈연 청국장과 미훈연 청국장 모두에서 genistin의 함량이 가장 많았으며, glacitin, daidzein의 순으로 나타났다. 훈연 청국장의 세균 개체수는 7.3±0.3 log cfu/g으로 미훈연 청국장(8.1±0.4 log cfu/g)에 비해 성장이 억제되었다. 이상의 연구 결과를 바탕으로 원료 콩을 훈연 처리했을 때, 연기성분 중 phenol류의 흡착과 청국장의 수분 감소에 의해 미생물의 성장이 억제되어 저장성이 향상될 것이라 판단되며, 추후 훈연 처리 시 톱밥 종류 및 온도 등 조건을 달리하여 미생물의 생육변화 및 이에 따른 각종 발효산물의 변화에 대한 연구가 진행되어야 할 것으로 판단된다.

본 연구에서는 정상 콩과 이에 혼입되는 이물질을 판별하기 위해 900 nm에서 1800 nm의 파장대역에서 단색화장치가 장착된 근적외선 분광장치를 이용하여 획득된 콩과 이물질의 반사 스펙트럼의 세기를 이용하여 각각의 판별예측모델을 개발하고 그 성능과 판별정확도를 검증해보았다. 정상 콩 60 립과 이물질 60 점을 각각 2 회 반복하여 측정한 총 240 개의 반사스펙트럼에 대해서 모델 개발용인 calibration group으로 168 개를, 나머지 72 개는 개발된 모델을 예측하는 prediction group으로 나누어 사용하였다. 획득된 스펙트럼은 광원의 불안정함, 시료의 크기와 형태에서 기인되는 여러 변이들을 최소화하기 위해 다양한 수학적인 전처리를 적용하였으며 판별예측모델의 개발을 위해 PLS-DA와 SIMCA 방법을 사용하여 모델의 예측 성능과 판별율을 검토하였다. PLS-DA에서 모델 개발에 사용된 84 개의 정상 콩 스펙트럼 CLASS I은 적용된 모든 전처리에서 100%의 판별율을 보여주었으며 이물질 스펙트럼 CLASS II에서도 SNV 전처리를 제외하고는 모두 100% 이물질로 판별하여 분류하였다. 개발된 PLS-DA의 모델에 대한 prediction group의 검증에 있어서는 평균값 정규화 전처리 방법이 정상 콩과 이물질에서 100% 판별율을 보여주었다. SIMCA를 이용한 이물질 판별예측모델 개발은 PLS-DA와 비교할 때 상대적으로 저조한 판별율 결과를 나타냈으며 최대값 정규화와 일정 범위값 정규화의 전처리 방법을 적용한 모델이 평균 판별율 94.4%로 다소 양호한 결과를 보여주었다. 따라서 콩에 혼입되어 있는 이물질을 판별하는 시스템을 개발하는 데 있어서 근적외선 분광장치를 이용하여 획득한 반사도 스펙트럼은 PLS-DA로 판별예측모델을 개발하고 최적의 전처리 방법을 적용한다면 콩과 이물질의 선별시에 보다 나은 판별율을 얻을 수 있을 것이다.

Soybean seed injury was analyzed in the experiments in which the bean bug, Riptortus pedestris(Hemiptera: Alydidae), was released into screen-caged pots containing full seed stage(R6) of soybean. When the different stages of insects, from the 3rd instar nymphs to adults, were released into pots during 8 days in soybean R6 stage, soybean seeds with injury marks (B-type seeds) increased. The weight reduction ratio in B-type seeds was highest in the injury by the 5th instar nymphs, while the daily-produced number ratio of B-type seeds was small in the treatment. In the injury by the different number of adult released into pots, 4, 8, 16 adults caused a significant increase of B-type seeds, while 16 adults caused the significant increase of the deformed (C-type) seeds. In the injury by the different release period of adults, the total number of pods was not significantly different among treatments, while the total seed number harvested was significantly small in the release for 48 days. The release for 8 and 16 days caused a significant increase of B-type seeds, while the release for 48 days caused the increase of C-type seeds. The results indicated that injury of soybean R6 stage by the bean bug produced soybean seeds with distinct injury marks at relatively low density and during short term attack period, while it produced deformed seeds at high density and during long attack period.

Supercritical carbondioxide is very effective in removing oils from a variety of seed matrices, devoid of any appreciable amount of phospholipid content. However, the limited solubility of phosphalipids in supercritical carbondioxide leaves behind a potentially valuable by-product in spent seed matrix. Any phospholipid extraction process from the spent matrix must maintain the structure and the quality of phospholipids and must be compatible with the end use of the seed protein meal an animal feed or for human consumption. An initial supercritical carbondioxide extraction of soybean flakes was performed at 32 MPa and 80℃ to extract the oils, leaving the phospholipids in the deflatted soybean flakes, A second step was performed on the defatted soybean flake using Xeth=0.10, Varying the pressure from 175 MPa to 70.6 MPa and temperature from 60℃ to 80℃. For all supercritical carbon dioxide/ethanol mixture extractions, a fraction rich in phospholipids was obtained. The fractions extracted from defatted soybean flakes were dried and them redissolved in chloroform before HPLC-ELSD analysis. Quantitative and qualitative analysis of phospholipids on soybean seeds, defatted soybean flake, and different extracted phospholipid fractions was carried out, to ascertain the effect of extraction pressure and temperature.