탄산수로 재배한 콩나물의 품질 특성

황태영 ( Tae Young Hwang ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2012 한국식품저장유통학회지 Vol.19 No.3

This study was carried out to investigate the effect of carbonated water on the yield, weight, length, thickness, and vitamin C and isoflavone contents of soybean sprouts cultivated for 6 days. 100 g Junjori cultivar soybeans were cultivated at 22±1℃ with carbonated water (pH 4.5) and drinking water (pH 7.8) for 6 days, respectively, after 6h presoaking treatment. The yield of the soybean sprouts cultivated with carbonated water for 6 days was 255.1 g, approximately 1.45 times higher than the 176.1 g soybean sprouts cultivated in drinking water. The weight and length of the soybean sprouts cultivated with carbonated water were 1.3 and 1.2 times higher, respectively, than those of the soybean sprouts cultivated with drinking water. The same can be said of the thickness of the carbonated- and drinking-water soybean sprouts. The vitamin C contents of the soybean sprouts cultivated with carbonated water was about two times (1.13 mg%) higher than those of the soybean sprouts cultivated with drinking water. The genistein and daidzeinin contents of the soybean sprouts cultivated for 6 days with carbonated water were higher than those of the soybean sprouts cultivated for 6 days with drinking water. The growth characteristics and contents of the useful components of the soybean sprouts were affected more by carbonated water than by drinking water.

콩나물 재배 시 자색 배축 발현 요인 구명

최만수,정남희,김둘이,김재현,진민아,전재범,문중경 한국작물학회 2018 한국작물학회지 Vol.63 No.1

Soybean sprouts have good digestibility, high isoflavone content compared with soybean seeds, and large amounts of aspartic acid, which is effective in eliminating hangovers. However, the region between the cotyledon and hypocotyl in soybean sprouts appears purple, the product value of soybean sprouts reduces. To date, the scientific correlation among factors such as growth temperature, spray water temperature, and cultivation periods for soybean varieties related to purple color expression between the cotyledon and hypocotyl of soybean sprouts are unknown. The purpose of this study was to identify the factors regulating the expression of purple color between the cotyledon and hypocotyl of soybean sprouts. Of 15 Korean soybean varieties with purple color in the hypocotyls and flowers, 9 varieties, including Sowonkong, Wonhwang, Sinhwa, Eunhakong, Pungsannamulkong, Paldonamulkong, Kwangankong, Shingang, and Jangki showed purple color between the cotyledon and hypocotyl of sprouts. However, the remaining six cultivars, including Dachae, Myeongjunamulkong, Sobaeknamulkong, Sojinnamulkong, Anpyeong, and Jonam, did not show purple color. The proportion of soybean sprouts with purple hypocotyls was the lowest at 26℃ and there was no significant difference at the other three cultivation temperature conditions (17℃, 20℃, and 23℃). Similar to the results of the cultivation temperature experiment at five different spray water temperatures (10℃, 17℃, 2 0℃, 23℃, and 26℃), the proportion of soybean sprouts with purple hypocotyls was the highest at the lowest spray water temperature (10℃), and lowest at the highest temperature. Additionally, there was no purple color expression in soybean sprout hypocotyls on the 3 rd day after soybean sprouting. However, the highest expression level was observed on the 4 th day. Then, on the 5 th day, the proportion of soybean sprouts with purple hypocotyls reduced significantly, compared with that on the 4 th day. The results showed that interaction among these factors under cultivation conditions was remarkably effective for the expression of purple color in hypocotyls under the dark condition. These results suggested that cultivation temperature and spray water temperature for purple color expression in soybean sprout hypocotyls are the most important factors in the sprout cultivation environment. 국내에서 육성된 자색배축을 나타내는 품종들의 콩나물 재배시 자색 발현을 조사하고 자색의 배축발현에 관련된 재배요인을 구명하여 자색배축 콩나물 품종을 콩나물 원료콩으로 확대하는데 필요한 기초자료를 제공하고자 시험을 실시하였다. 이에 배축색과 꽃색이 모두 자색인 콩나물 콩 15품종을 콩나물 재배기에서 재배하면서 콩나물 배축의 자색발현 정도를 조사하였다. 그 결과, 다채, 명주나물콩, 소백나물콩, 소진나물콩, 안평 및 조남 등 6품종은 자색이 발현이 되지 않았으나, 소원콩, 원황, 신화, 은하콩, 풍산나물콩, 팔도나물콩, 광안, 신강및 장기 등 9품종은 자색이 발현되었다. 재배온도, 재배기간, 관수온도가 자색발현에 고도로 유의한 요인으로 작용하였고, 이들 간의 상호작용 효과도 통계적으로 고도로 유의한 것으로나타났다. 또한, 콩나물 배축의 자색발현은 콩나물 재배환경에 영향을 받는 것으로 조사되었다. 재배온도에 따른 자색발현 개체비율은 재배온도 17℃, 20℃, 23℃에서 32.4~34.2% 의 비율을 보인 반면 26℃에서는 17.2% 만이 자색을 나타내어, 재배온도가 제일 높은 시험구에서 자색발현이 가장 낮게나타났다. 관수온도에 따른 자색발현 개체비율은 관수온도가 제일 낮은 10℃에서 36%로 가장 많은 개체비율을 보였다. 그리고 관수온도가 높아질수록 자색발현 개체비율이 점차 감소하여 가장 높은 온도인 26℃에서 가장 낮은 개체비율을 나타내었다. 재배기간에 따른 자색발현 정도는 재배 3일째에는자색발현이 전혀 없었으나 4일째에 52%로 가장 높은 발현비율을 보였고 5일째에는 감소하여 36%의 개체가 자색배축을나타내었다.

Comparison of Soyasapogenol A, B Concentrations in Soybean Seeds and Sprouts

Eun-Young Kang,Seung-Hyun Kim,Sun-Lim Kim,Su-Hyun Seo,Eun-Hye Kim,Hong-Keun Song,Joung-Kuk Ahn,Ill-Min Chung 韓國作物學會 2010 Korean journal of crop science Vol.55 No.2

Soybean seeds contain many biologically active secondary metabolites, such as proteins, saponins, isoflavones, phytic acids, trypsin inhibitors and phytosterols. Among them, saponins in soybeans have attracted considerable interest because of their health benefits. Soyasaponin A and B are the most abundant types of saponins found in soybeans along with soyasapogenol (aglycone), which is a precursor of soyasaponin. The main purpose of this experiment was to determine the concentration of soyasapogenol in soybean seeds and sprouts as a function of seed size, usage, seed coat color and seed cotyledon color. The 79 Korean soybean varieties were cultivated at Yesan of Chungnam in 2006 for the analysis of soyasapogenol using HPLC with Evaporative Light Scattering Detection (ELSD). The total average concentration of soyasapogenol was 1313.52~mug~;g-1 in soybean seeds and 1377.22~mug~;g-1 in soybean sprouts. Soybean sprouts were about 5% higher than soybean seeds in average total soyasapogenol concentration. In the process of sprouting, the average soyasapogenol A content decreased by approximately 1.6%, but soyasapogenol B and total soyasapogenol increased by 8.31% and 4.88%, based on the content of soybean seeds. When classified according to the size of seeds, the total soyasapogenol concentration of soybean seeds were not significantly different (p<0.05) On average, small soybean seeds were increased by as much as 103.14~mug~;g-1 in sprouting process. As a function of the use of the seeds, The total soyasapogenol in soybean seeds were significantly different (p<0.05). While, the soybean sprouts were not significant different (p<0.05). Altogether, sprout soybean seeds show the greatest change in content during the germination process. When seeds with different coat colors were compared, the total soyasapogenol concentration of soybean with yellow seed coats (1357.30~mu g~;g1 ) was slightly higher than that of soybean with black (1260.30~mug~;g-1 ) or brown (1263.62~mug~;g-1 ) seed coats. For the color of the cotyledon, the total soyasapogenol concentration was significantly increased in green cotyledon during the germination and seedling process. The results of this study suggest the functional characteristics of soybeans through quantitative analysis of soyasapogenol. In addition, the concentration of soyasapogenol exhibited a change during the germination process, which was evaluated by the nutritional value of the soybean sprouts.

Comparison of Soyasapogenol A, B Concentrations in Soybean Seeds and Sprouts

Kang, Eun-Young,Kim, Seung-Hyun,Kim, Sun-Lim,Seo, Su-Hyun,Kim, Eun-Hye,Song, Hong-Keun,Ahn, Joung-Kuk,Chung, Ill-Min The Korean Society of Crop Science 2010 Korean journal of crop science Vol.55 No.2

Soybean seeds contain many biologically active secondary metabolites, such as proteins, saponins, isoflavones, phytic acids, trypsin inhibitors and phytosterols. Among them, saponins in soybeans have attracted considerable interest because of their health benefits. Soyasaponin A and B are the most abundant types of saponins found in soybeans along with soyasapogenol (aglycone), which is a precursor of soyasaponin. The main purpose of this experiment was to determine the concentration of soyasapogenol in soybean seeds and sprouts as a function of seed size, usage, seed coat color and seed cotyledon color. The 79 Korean soybean varieties were cultivated at Yesan of Chungnam in 2006 for the analysis of soyasapogenol using HPLC with Evaporative Light Scattering Detection (ELSD). The total average concentration of soyasapogenol was $1313.52{\mu}g\;g^{-1}$ in soybean seeds and $1377.22{\mu}g\;g^{-1}$ in soybean sprouts. Soybean sprouts were about 5% higher than soybean seeds in average total soyasapogenol concentration. In the process of sprouting, the average soyasapogenol A content decreased by approximately 1.6%, but soyasapogenol B and total soyasapogenol increased by 8.31% and 4.88%, based on the content of soybean seeds. When classified according to the size of seeds, the total soyasapogenol concentration of soybean seeds were not significantly different (p<0.05) On average, small soybean seeds were increased by as much as $103.14{\mu}g\;g^{-1}$ in sprouting process. As a function of the use of the seeds, The total soyasapogenol in soybean seeds were significantly different (p<0.05). While, the soybean sprouts were not significant different (p<0.05). Altogether, sprout soybean seeds show the greatest change in content during the germination process. When seeds with different coat colors were compared, the total soyasapogenol concentration of soybean with yellow seed coats ($1357.30\mu g\;g^{1}$) was slightly higher than that of soybean with black ($1260.30{\mu}g\;g^{-1}$) or brown ($1263.62{\mu}g\;g^{-1}$) seed coats. For the color of the cotyledon, the total soyasapogenol concentration was significantly increased in green cotyledon during the germination and seedling process. The results of this study suggest the functional characteristics of soybeans through quantitative analysis of soyasapogenol. In addition, the concentration of soyasapogenol exhibited a change during the germination process, which was evaluated by the nutritional value of the soybean sprouts.

클로렐라 재배용수를 이용한 알파콩나물 개발

김용호 한국콩연구회 2003 韓國콩硏究會誌 Vol.20 No.2

In western society. despite the healing effects of soybean on many chronic disease it's use has been limited because of it's dry hard state. In the oriental area it is often used as tofu. soy drink as well as soybean sprout. The aim of this study is to develop an edible soybean sprouts as a raw vegetable. Additionally for it to have enhanced therapeutic components, Without adding spray, grouth hormone or the usual nutrient fertilizers. Using soybeans imported from China, Chlorella vulgaris culture fluid and solid mineral pack. Cultivation in temperature regulated chamber(22±1℃) with less than 1% circulated water compared to classical culture method for soybean sprouts. The resultant product has been named Alpha soybean sprout This alpha soybean sprout is 15±2.5 ㎝ in length, 2.3±0.27 ㎜ in thickness and 2±1 in number of capillary roots produced in 3 days. Alpha soybean sprouts when compared to dry soyhean had 330% more vitamin C. 259% more vitamin B1. and 420% more vitamin B₂. When compared to other organic cultured soybean sprouts. the alpha soybean sprout had increased Alpha soybean sprout had 75% of total amino acid on the cotyledon compared 57%. 54% of spray. genistein, phytase activity, essential amino acid and potassium ion but decreased calcium and phosphorus ions. growth hormone cultured soybean sprout(M) and no spray organically cultured soybean sprout(G). The alpha soybean sprouts had no beany flavour unlike other or classical cultured soybean sprouts. The resultants suggest that the alpha soybean sprouts have therapeutic and preventive effects in areas of osteoporosis, menopause, constipation. etc. Additionally it is an organically produced edible whole sprouted bean in a new raw vegetable form.

감초 추출물로 재배한 콩나물의 품질특성

최상도,김윤희,남상해,손미예 한국식품저장유통학회(구 한국농산물저장유통학회) 2002 한국식품저장유통학회지 Vol.9 No.2

감초추출물의 농도를 100 ppm, 200 ppm, 300 ppm and 400 ppm로 조절하여 콩을 발아시켜 재배한 콩나물의 아미노산, 유기산 및 유리당 함량을 재배 2일, 3일 및 4일째에 분석하였다. 총 아미노산 함량은 100 ppm에서 3일간 재배하였을 때가 가장 높았고, 또한 재배일수가 길어질수록 aspartic acid 함량은 증가하지만, glutamic acid 함량은 오히려 감소하는 경향을 나타내었다. 총 유리당은 GGE 콩나물의 경우 대조군에 비하여 낮은 함량을 나타내었으며, 그러나 재배일수가 증가할수록 그 함량은 많아졌다. Sucrose 함량은 재배일수가 길어질수록 감소하였으나, 다른 유리당은 오히려 증가하였다. 총 유기산은 재배일수가 증가할수록 많은 함량을 나타내었으며, 200 ppm으로 재배한 콩나물이 가장 많은 함량을 나타내었다. 결론적으로 감초추출물은 콩나물의 품질증진을 위한 아미노산 및 유기산 함량을 증가시키는 발아 및 재배수로서 효과적일 것으로 판단된다. Changes in amino acids, organic acids and free sugars of soybean sprouts cultivated with extract of Glycyrrhiza glabra(GGE) during growth of 4 days were investigated. GGE was utilized as sprouting water of soybean and adjusted to 100 ppm, 200 ppm, 300 ppm and 400 ppm. Content of total amino acids of soybean sprouts cultivated with GGE was the most abundant, when soybean sprouts were cultivated for 3 days with 100 ppm of PGE. Content of aspartic acid was increased according to culturing days, but glutamic acid was shown to be a opposite trend. Content of total free sugar of soybean sprouts cultivated with GGE was lower than those of control group, and then increased by increasing of culturing days within GGE groups with same concentration. Sucrose of all groups during growth of soybean sprouts was decreased, but the other sugars were increased. Content of total organic acids was increased by increasing of culturing days and was the most abundant in soybean sprouts cultivated with 200 ppm of GGE among same groups. In conclusion, GGE as sprouting water of soybean was effective to increase of contents of amino acids and organic acids in soybean sprouts, indicating that GGE accelerated the quality of soybean sprouts.

Variation of β-carotene Concentration in Soybean Seed and Sprout

강은영,김은혜,정일민,안종국 한국작물학회 2012 Korean journal of crop science Vol.57 No.4

In this study, β-carotene concentrations was determined in soybean cultivar according to seed size, usage,seed coat color and cotyledon color as well as the process of seed germination. The total average concentration of β-carotene was 6.6 ㎍/g in soybean seed, 33.3 ㎍/g in soybean sprout. According to seed size, the total β-carotene concentration of soybean was 6.9 ㎍/g in large soybean seed, 6.7 ㎍/g in medium soybean seed, and 6.31 ㎍/g in small soybean seed. In soybean sprout, the total β-carotene concentration was 21.4 ㎍/g in large soybean sprout, 30.5 ㎍/g in medium soybean sprout, and 43.5 ㎍/g in small soybean sprout. According to the utilization of seed, the total β-carotene concentration of soybean seed was 7.2 ㎍/g in cooked with rice soybean seed, 6.1 ㎍/g in paste and curd soybean seed,and 6.3 ㎍/g in sprout soybean seed. In soybean sprout, the total β-carotene concentration was 25.9 ㎍/g in cooked with rice soybean sprout, 32.4 ㎍/g in paste and curd soybean sprout,and 41.9 ㎍/g in sprout soybean sprout. When comparison with seed coat color, the total β-carotene concentration of soybean with brown seed coat (8.8 ㎍/g) was slightly higher than those of soybean with yellow (6.1 ㎍/g). In soybean sprout, the total β-carotene concentration was 21.8 ㎍/g in black seed coat sprout, 38.7 ㎍/g in brown seed coat sprout, 34.1 ㎍/g in green seed coat sprout, 39.5 ㎍/g in yellow seed coat sprout, and 30.5 ㎍/g in mottle seed coat sprout. The results of this study suggested the functional characteristics of soybean through quantitative analysis of β-carotene.

Variation of β-carotene Concentration in Soybean Seed and Sprout

Kang Eun-Young,Kim Eun-Hye,Chung Ill-Min 韓國作物學會 2012 한국작물학회지 Vol.57 No.4

In this study, β -carotene concentrations was determined in soybean cultivar according to seed size, usage, seed coat color and cotyledon color as well as the process of seed germination. The total average concentration of β -carotene was 6.6~mug/g in soybean seed, 33.3~mug/g in soybean sprout. According to seed size, the total β -carotene concentration of soybean was 6.9~mug/g in large soybean seed, 6.7~mug/g in medium soybean seed, and 6.31~mug/g in small soybean seed. In soybean sprout, the total β -carotene concentration was 21.4~mug/g in large soybean sprout, 30.5~mug/g in medium soybean sprout, and 43.5~mug/g in small soybean sprout. According to the utilization of seed, the total β -carotene concentration of soybean seed was 7.2~mug/g in cooked with rice soybean seed, 6.1~mug/g in paste and curd soybean seed, and 6.3~mug/g in sprout soybean seed. In soybean sprout, the total β -carotene concentration was 25.9~mug/g in cooked with rice soybean sprout, 32.4~mug/g in paste and curd soybean sprout, and 41.9~mug/g in sprout soybean sprout. When comparison with seed coat color, the total β -carotene concentration of soybean with brown seed coat (8.8~mug/g ) was slightly higher than those of soybean with yellow (6.1~mug/g ). In soybean sprout, the total β -carotene concentration was 21.8~mug/g in black seed coat sprout, 38.7~mug/g in brown seed coat sprout, 34.1~mug/g in green seed coat sprout, 39.5~mug/g in yellow seed coat sprout, and 30.5~mug/g in mottle seed coat sprout. The results of this study suggested the functional characteristics of soybean through quantitative analysis of β -carotene.

Growth and Quality of Soybean Sprouts Affected by Chitosan Treatment and Watering Time

( Yo Sep Kim ),( Na Young Park ),( Hong Kyoon No ) 한국키틴키토산학회 2014 한국키틴키토산학회지 Vol.19 No.3

The effects of chitosan concentrations (0.05 and 0.1%) and watering times (1 and 5 min/every 20 min) on growth and selected quality of soybean sprouts were evaluated. In chitosan concentration studies, soaking of soybeans in 0.05% chitosan solution was more effective in increasing total weight of soybean sprouts than soaking in 0.1% chitosan solution. In chitosan treatment and watering time studies, soybeans were soaked in water (W) or 0.05% chitosan solution (CH) for 8 h and then cultivated by spraying water for 1 min (W-1 and CH-1) or 5 min (W-5 and CH-5) for 3 days at 20±2oC. Increase in watering time from 1 min to 5 min increased total weight of soybean sprouts (W-1 vs. W-5 and CH-1 vs. CH-5). At the same watering time, chitosan treatment was more effective in increasing total weight than water treatment (W-1 vs. CH-1 and W-5 vs. CH-5). No significant differences in hardness, mineral content, and DPPH radical scavenging activity were observed among four treatment groups. However, the moisture content increased with increasing watering time. Total free amino acid contents of W-5, CH-1, and CH-5soybean sprouts were all comparable, but higher than that of W-1 soybean sprouts. Increased shelf life of CH-5 soybean sprouts, compared with W-5, was not observed during storage at 10°C for 21 days.

Evaluation of Se Accumulation in the Production of Se-treated Soybean Sprouts and Mungbean Sprouts

Bai, Hong-Sook,Kim, Hyeong-Soo,Bai, Sung-Chul,Kim, Dae-Jin The Korean Society of Food Science and Nutrition 2009 Preventive Nutrition and Food Science Vol.14 No.2

In this study, the selenium (Se) accumulations of soybean sprouts and mungbean sprouts treated with various concentrations of Se-solutions were evaluated, as part of a broader effort to produce Se-enriched variants of the plants. Four levels of sodium selenate ($Na_{2}SeO_{4}$)-dissolved solutions (i.e. 0, T0; 6, T1; 60, T2; and $600{\mu}g/mL$, T3) were prepared and sprayed onto the plants during cultivation. The effect of different spraying periods on Se accumulation was also assessed by watering plant groups once a day for periods of one, two, or three days. Se solution remaining on the surfaces of the plants was washed out by spraying with distilled water on the final day of cultivation. However, the increase of Se accumulation in the plants was found to depend on both Se-concentration and watering period, and the soybean sprouts were determined to accumulate Se more effectively than the mungbean sprouts. Additionally, with regard to Se accumulation in the plants, the period of application of Se solution was determined to be more important than the concentration of the Se solution applied. The averaged total levels of Se-enrichment in whole soybean sprouts at T0, T1, T2, and T3 were 0.26, 65.86, 179.62, and $525.12{\mu}g/dry$ matter (DM) g, respectively, and the relative equations relating Se enrichment in soybean sprouts (Y) against watering days (X) were Y=32.505X-36.17 (T1), Y=88.46X-92.04 (T2), and Y=251.11X-254.9(T3). The averaged total levels of Se-enrichment in the whole mungbean sprouts at T1, T2, and T3 group were 0.05, 3.64, and $101.43{\mu}g/DM$ g, respectively, and the relative equations relating Se enrichment (Y) to watering days (X) for mungbean sprouts were Y=1.67X-1.3467 at T1 and Y=48.035X-46.907 at T2. The results of this study suggest that soybean sprouts and mungbean sprouts enriched with bioavailable Se can be produced on a large scale by Se supplementation, allowing for the development of healthy functional foods such as Se-enriched mungbean sprout soups and salads, Se-enriched functional drink and food additives, and selenium tablets to promote health.