우리 식생활에서 기본 조미료의 하나인 한식간장에 기능성을 부여하고자 기존의 식염수 대신 멸치 발효액을 사용하고 약용식물인 삼백초와 어성초를 5%씩 첨가하여 4개월간 발효시켜 기능성 어간장을 제조하였다. 어간장의 특성을 조사한 결과 총질소 함량은 발효시간이 경과함에 따라 증가하는 경향을 보였는데, 어성초 첨가구가 가장 높은 값을 나타내었고 삼백초 첨가구는 대조구와 비슷한 값을 보였다. 총당 및 환원당의 함량은 어성초 첨가구가 가장 높았으며, 다음이

Production of medicinal soybean [Glycine max (L.) Merrill], characterized with black seed, white stripe at hilum border, yellow cotyledon and small seed, is increasing with increasing consumption. The objective of this study was to investigate the chemical composition of medicinal soybean seed and to provide basic information, for the characterization of these soybeans among genetic resources. Forty-four lines of medicinal soybeans collected from Korea and two control cultivars, 'Hwangkeumkong' (Yellow seed coat) and 'Geomjeongkong l' (Black seed coat) were planted at the Research Farm of the College of Natural Resources, Korea University, located at Namyangju City on May 25, 1996. Seeds of these lines were harvested at full maturity and analyzed for protein, oil, sugar, starch and mineral contents. Mean protein and oil content of the medicinal line seeds were 42.6 and 16.1%, respectively, and those of the control cultivars were in the middle range for protein and oil content. However, sugar and starch content of the medicinal line seeds appeared to be in the lower range of the distributions compared to the control cultivars and were 10.0 and 1.68%, respectively. Mean P, K, Ca, and Mg contents of the seeds of medicinal soybean lines were 15.9, 21.5, 3.11, and 2.81 mg/g, respectively, indicating that these lines had higher P, K, and Mg and lower Ca contents when compared to the control cultivars. Mean Na and Fe contents were 671 and 224 mg/kg, respectively, showing lower Na and similar Fe contents. The observed results provided that chemical compositions of medicinal soybean were, on average, different from those of the general soybean cultivars.