조선시대의 대,소두와 그 가공식품

최덕경 ( Choe Deog Gyeong ) 대구사학회 2003 대구사학 Vol.72 No.-

Beans have been in the spotlight for a long time as important crops as one part of the five grains- rice, millet, barley, foxtail millet and beans. In fact, the book of Qiminyaoshu(齊民要術) mainly refers to various uses of soybeans(大豆) and red beans(小豆). First of all, they basically were much the same as other crops which had functions of fundamental foods, but their leaves and processed stuffs came to be also used very importantly and diversly at every home at all seasons. These facts meaned that soybeans and red beans were so available that demands for them increased rapidly day by day in those days. In this script, it will be defined how to change trends of processed soybeans of which the place of origin is the Korean Peninsula. As everyday knows, these days, processed soybeans are so various and popular fascinating the citizens. This suggests that many parts of this country have been suited for dynamic soybean culture. If the soil of Korean Peninsula has been so suitable for growing soybeans after the primitive age, it is necessary to find out how soybeans have been processed and used up to this day. There are some evidences to prove that Korean Peninsula is the home of soybeans. For example, our ancestors have made soybeans malts and soy sauces from soybeans, according to the historical informations of Chinese. In addition, in the days of Koryo, bean sprouts and bean curds are used regularly as similarly as processed soybeans of the present day. Actually, most kinds of processed soybeans in these modem days were already in existence at that time. Especialy, referring to many kinds of farming books(農書), farmer diaries(日記) and Yigui(儀軌), processed soybeans were widely used from the Royal Court even to the general public in early days of the Choson era. These facts do not only emphasize the importance of soybeans and red beans, but also make it possible to guess the abundant amount of consumption of soybeans and red beans in previous days to the Choson era. In the fore part, I pointed out that soybeans and red beans played roles of locomotive to the rapid progress of the Korean agricultural economy. Besides, for reference of this script, soybeans and red beans were favorite sorts of health foods rather than simple foods. Furthermore, they have come to be used as wage of the government official(祿俸), article essential to a marriage(婚需品), prize for remarkable result(賞品), and military supply(軍糧). They have been even processed to side dishes(副食), vegetables(菜蔬) and household medicines(常備藥). Like these, soybeans and red beans have been taken regularly because they have been much more useful than any other crops. Owing to these various merits of soybeans and red beans, they have been necessities of general public lives as hardy wild crops capable of being used in a famine as well as basic farm products to support his and her families. Their fundamental economic roles might be regarded as trivial things to some degree, like the tip of an iceberg, compared with other various additional roles. Judging from these facts, we can see tha soybeans and red beans have performed various important functions at that time. For these reasons, so many farmers have grown soybeans and red beans from early days in the Choson ers. As result, the abundant supply of those versatile crops could have maintained elasticity subsisting farming communities upon scanty bean foods under the calamity of war. There are several reasons that soybeans and red beans could have been excellent foods in a famine. At first, they have had various effective values. Second, as producing power of other similar staple grains increase rapidly, roles of soybeans and red beans have changed from chief articles of foods to condiments, fermented soybeans, health foods and vegetable dishes so on. In short, they have come to get special tastes. These days, Korea is very famous for processed soybeans because the soil of Korean Peninsula has been suitab

Effects of Heat Treatment on Soybeans With and Without the Gene Expression for the Kunitz Trypsin Inhibitor: Chick Growth Assays

Burnham, L.L.,Kim, I.H.,Hancock, J.D.,Lewis, A.J. Asian Australasian Association of Animal Productio 2000 Animal Bioscience Vol.13 No.12

A total of 864 broiler chicks were used at Kansas State University and the University of Nebraska to determine the effects of heat treatment of two soybean genotypes on the growth performance. The soybeans were Williams 82 variety with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Heat treatment (autoclaving at $121^{\circ}C$ and $1.1kg/cm^2$) was applied for 0, 3, 6, 12, 18, and 24 min, resulting in a $2{\times}6$ factorial arrangement of treatments. Station and station treatment effects occurred, indicating that response in nutritional value of the soybean genotypes to heat treatment varied from year to year and location to location. However, the interactions were in magnitude of response rather than direction of response, with greater reductions in trypsin inhibitor concentrations for the soybeans heat processed at the Nebraska location. Pooled data indicated that -K supported greater (p<0.001) ADG, ADFI and gain/feed than the +K genotype. As the length of heat treatment increased, the ADG, ADFI, and the gain/feed ratio increased for chicks fed both soybean genotypes (p<0.0001). However, heating the -K soybeans resulted in a greater response in ADG, ADFI, and gain/feed than heating the +K soybeans (genotype heat treatment interaction, p<0.001). Pancreatic weights (mg pancreas/g of BW) of chicks fed -K soybeans were reduced compared to those from chicks fed +K (p<0.001). Increasing heat treatment decreased pancreas weights in chicks fed both soybean genotypes (p<0.001). Chicks fed heated soybeans in the Nebraska experiment had lower pancreatic weights than chicks fed heated soybeans in the Kansas experiment (station heat treatment interaction, p<0.0001). Chick growth performance was improved and pancreatic weights decreased by feeding raw -K soybeans versus raw +K soybeans, and by increasing heat treatment of both soybean genotypes. However, the response to heat treatment was not independent of genotype. Both +K and -K soybeans heated for 24 min supported similar ADG, ADFI, gain/feed, and pancreas weights, although chicks fed raw +K soybeans had lower growth performance than chicks fed -K soybeans. In conclusion, raw -K soybeans supported greater growth performance in broiler chicks than raw +K soybeans, although this advantage was lost when both soybean genotypes were heated for 24 min. Heat treatment of +K soybeans supported similar growth performance to heated -K soybeans, even though +K soybeans supported lower rates and efficiencies of gain than -K soybeans when fed raw.

Roasting and Extruding Affect Nutrient Utilization from Soybeans in 5 and 10 kg Nursery Pigs

Kim, I.H.,Hancock, J.D.,Hines, R.H.,Gugle, T.L. Asian Australasian Association of Animal Productio 2000 Animal Bioscience Vol.13 No.2

Ninety nursery pigs were used in two metabolism experiments to determine the effects of roasting and extruding on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments for both experiments were: 1) soybean meal; 2) +K roasted; 3) +K extruded; 4) -K roasted; and 5) -K extruded. Diets were the soybean preparations (96.5% of the diet) with only vitamins and minerals added as needed to meet or exceed NRC recommendations. Daily feed allowance was 5% of initial BW given as three equal meals. In Exp. 1, 50 weanling pigs (4.7 kg average BW and 21 d average age) were used. Apparent values for N digestibility (p<0.001), biological value (p<0.09), percentage N retention (p<0.05), GE digestibility (p<0.001) and percentage ME (p<0.001) were greater for pigs fed extruded soybeans than pigs fed roasted soybeans. Also, N digestibility (p<0.05), biological value (p<0.03) and percentage N retention (p<0.04) were greater for pigs fed -K soybeans than those fed +K soybeans. In Exp. 2, 40 pigs (9.7 kg average BW and 35 d average age) were allowed to adjust to the nursery environment before use in the experiment. In general, the pigs in Exp. 2 (i.e., the older pigs) had greater utilization of nutrients from all of the soybean products than the younger pigs used in Exp. 1. Digestibilities of DM, N and GE were greater (p<0.001) for pigs fed -K soybeans than those fed +K soybeans and extruded soybeans had greater digestibilities of DM, N and GE than roasted soybeans (p<0.001). Also, percentage N retention (p<0.01) and percentage ME (p<0.001) for pigs fed extruded soybeans were greater than for pigs fed roasted soybeans. In conclusion, extruded and -K soybeans were greater nutritional value than roasted and +K soybeans for 4.7 and 9.7 kg nursery pigs.

반추가축영양 : 지방원으로 전지대두와 아마종실의 첨가가 반추위내 건물과 C18계-불포화지방산의 조성과 소실율에 미치는 영향

이성훈 ( S. H. Lee ),최낙진 ( N. J. Choi ),맹원재 ( W. J. Maeng ) 한국축산학회 2003 한국축산학회지 Vol.45 No.3

This study was conducted to investigate the effects of dietary full-fat soybeans and linseed as fat sources on in vitro ruminal disappearances of dry matter and unsaturated fatty acids and fatty acids profile. The full-fat soybeans and linseed were high in linoleic acid (C18:2n-6) and α-linolenic acid (C18:3n-3), respectively. The incubation times were 0, 3, 6, 12, 24, 48 and 72 h. After each time of incubation, medium digesta was lyophilized for analyzing its DM and fatty acids contents. DM disappearance was significantly higher in linseed treatment compared to full-fat soybeans treatment on 6 h (p<0.01), 12 h (p<0.05) and 24 h (p<0.01), but cumulative gas production was not significantly different between both treatments. Stearic acid (C18:0) content in medium digest was increased in both soybeans and linseed as a result of complete biohydrogenation with increased incubation time and C18:0 and C18:1 contents of full-fat soybeans were significantly higher than those of linseed (p<0.05). The content of C18:2 and C18:3 in digest of each treatment were decreased by biohydrogenation as incubation time was increased. The content of C18:2 in full-fat soybeans was significantly higher than that of linseed (p<0.05) while the content of C18:3 in linseed was significantly higher than that of full-fat soybeans (p<0.001). Net C18:0 production was significantly higher in full-fat soybeans (332.24%) than linseed (133.16%) on 72 h. Disappearance of C18:1 was significantly lower in full-fat soybeans than linseed (p<0.05), especially full-fat soybeans showed negative (-) values on 3, 6, 12 and 24 h. The disappearance of C18:3 was significantly higher in linseed than full-fat soybeans (p<0.05). The disappearance of C18-unsatruated fatty acid was significantly higher in linseed than full-fat soybeans. In conclusion, polyunsaturated fatty acid (PUFA) in both full-fat soybeans and linseed were extensively biohydrogenated. In addition, biohydrogenation of PUFA was more completed to C18:0 in full-fat soybeans than linseed, reflection dietary PUFA composition.

Extrusion Processing of Low-Inhibitor Soybeans Improves Growth Performance of Early-Weaned Pigs

Kim, I.H.,Hancock, J.D.,Jones, D.B.,Reddy, P.G. Asian Australasian Association of Animal Productio 1999 Animal Bioscience Vol.12 No.8

Two experiments were conducted to determine the effects of roasting and extrusion on nutritional value of conventional and low-inhibitor soy beans for nurser-age pigs. In Exp. 1, 100 weaning pigs (7.5 kg average initial BW) were used in a 35-d growth assay to determine the effects of processing method (roasting in a Rast-A-Tron$^{TM}$ raster vs extrusion in an Insta-Pro$^{TM}$ extruder) on the nutritional value of Williams 82 soybeans with (+K) and without (-K) gene expression for the Kunitz trypsin inhibitor. Treatments were 48% soybean meal with added soybean oil, +K roasted, +K extruded, -K roasted and -K extruded. All diets were formulated to contain 3.5 Mcal DE/kg, with 0.92% lysine for d 0 to 14 and 0.76% lysine for d 14 to 35 of the experiment. The lysine concentrations were 80% of NRC (1988) recommendations to accentuate difference in response to protein quality and lysine availability. For d 0 to 14, pigs fed extruded soybeans (+K and -K) had greater ADG (p<0.001), ADFI (p<0.09) and gain/feed (p<0.01) than pigs fed roasted soybeans. For d 14 to 35 and overall, the same effects were noted, i.e., pigs fed extruded soybeans had greater ADG, ADFI and gain/feed than pigs fed roasted soybeans (p<0.03). Also, pigs fed -K soybeans were more efficient (p<0.008) than pigs fed +K soybeans. In Exp. 2, 150 weanling pigs (7.0 kg average initial BW) were used in a 35-d growth assay. All diets were formulated to contain 3.5 Mcal DE/kg, with 1.25% lysine for d 0 to 14 and 1.10% lysine for d 14 to 35 of the experiment. The lysine concentrations were formulated to be in excess of NRC recommendation to determine if differences in nutritional value of the soybean preparations could be detected in protein-adequate diets. For d 0 to 14 (p<0.06), 14 to 35 (p<0.03) and 0 to 35 (p<0.02), pigs fed extruded soybeans had greater ADG and gain/feed than pigs fed roasted soybeans. Apparent digestibilities of DM, N and GE were greater for diets with extruded soybeans than diets with roasted soybeans and diets with soybean meal and soybean oil were intermediate. The response to extrusion processing was greater with -K than +K soybeans, with pigs fed extruded -K soybeans having the greatest growth performance and nutrient digestibilities and lowest skin-fold thickness of any treatment. In conclusion, extrusion yielded a full-fat soy product of greater nutritional value than roasting. Also, selection against genetic expression of the Kunitz trypsin inhibitor improved nutritional value of the resulting soybean preparations.

中國의 大豆 加工食品史에 대한 一考察

崔德卿 중국사학회 2003 中國史硏究 Vol.23 No.-

It has been found that the soybean is native to Beijing in China including the Korean peninsula. and lately, the fact that soybeans have been cultivated in the central part of the Korean peninsula since the primitive age of 3500 B.C. has been confirmed from the unearthed remains. This historical date is nothing less than China's. Then we can assume that in the Korean peninsula, the processed food of soybeans as well as the soybean itself would be developed certainly. However, in case of the Korean peninsula, there are few data about the processed soybeans except those of the Choson Dynasty period. On the other hand. in China being asserted as the home of soybeans, so various data about the soybeans and red beans have been introduced that it is very useful to grasp the state of processed foodstuffs. The term, ”soybean” was first appeared documentarily on 『Siminyueling』and 『Xinnongbencaojing』of the Later Han period. We can find that soybeans were cultivated a lot especially through the mark of “soybean” seen on a tomb of the Han period in a west part of Loyang and the record of 『Xinnongbencaojing』that soybeans were used as materials for medical treatment. To grasp the state of soybeans, we should first understand the history of processed soybeans like soybean paste, soy sauce, bean sprouts. bean oil, bean curd and so on. It would be also helpful to understand the history of pulse food of the Korean peninsula where the state of soybeans cannot be closely examined owing to lack of historical materials. In China, soybeans have been classified into the five grains since the Xianqin period and the processed foodstuffs like fermented soybeans, soy and bean paste, and bean leaves have been seen since the early Han period. but they don‘t seem to have developed continuously. In case of the southern part. the processed food of soybeans and red beans came to a standstill in the primary level of the cooking, even in the Nanbeizhao period. The materialization of the manufacturing process of fermented soybeans and soy sauce written in 『Qimimyaoshu』seems to be closely related to the influence of a northern race. Also, it would be intimately associated with the Korean peninsula or the southward advance of a northern race that the bean curd and bean sprouts made from soybeans were generalized since the Sung Dynasty period for the first time regardless of the time when they were invented. This is noteworthy when we compare it with the cultivation of soybeans and processed food of Fuyu and Gaogouli in the Korean peninsula taking historical root in northeastern part. In this point, it seems to nicely reflect the regional characteristics as the home of soybeans that the bean of Gaogouli appeared as the representative of soybeans at the first part of ”soybean”(大豆篇) in 『Qimimyaoshu』. However, in the Korean peninsula, there are not so many historical materials before the Choson Dynasty that there is no choice but to depend upon the China's materials to grasp the state of early processed soybeans.

중국의 대두 가공식품사에 대한 일고찰

최덕경 ( Choe Deog Gyeong ) 중국사학회 2003 中國史硏究 Vol.25 No.-

It has been found that the soybean is native to Beijing in China including the Korean peninsula. and lately, the fact that soybeans have been cultivated in the central part of the Korean peninsula since the primitive age of 3500 B.C. has been confirmed from the unearthed remains. This historical date is nothing less than China`s. Then we can assume that in the Korean peninsula, the processed food of soybeans as well as the soybean itself would be developed certainly. However, in case of the Korean peninsula, there are few data about the processed soybeans except those of the Choson Dynasty period. On the other hand. in China being asserted as the home of soybeans, so various data about the soybeans and red beans have been introduced that it is very useful to grasp the state of processed foodstuffs. The term, ”soybean” was first appeared documentarily on 『Siminyueling』and 『Xinnongbencaojing』of the Later Han period. We can find that soybeans were cultivated a lot especially through the mark of “soybean” seen on a tomb of the Han period in a west part of Loyang and the record of 『Xinnongbencaojing』that soybeans were used as materials for medical treatment. To grasp the state of soybeans, we should first understand the history of processed soybeans like soybean paste, soy sauce, bean sprouts. bean oil, bean curd and so on. It would be also helpful to understand the history of pulse food of the Korean peninsula where the state of soybeans cannot be closely examined owing to lack of historical materials. In China, soybeans have been classified into the five grains since the Xianqin period and the processed foodstuffs like fermented soybeans, soy and bean paste, and bean leaves have been seen since the early Han period. but they don‘t seem to have developed continuously. In case of the southern part. the processed food of soybeans and red beans came to a standstill in the primary level of the cooking, even in the Nanbeizhao period. The materialization of the manufacturing process of fermented soybeans and soy sauce written in 『Qimimyaoshu』seems to be closely related to the influence of a northern race. Also, it would be intimately associated with the Korean peninsula or the southward advance of a northern race that the bean curd and bean sprouts made from soybeans were generalized since the Sung Dynasty period for the first time regardless of the time when they were invented. This is noteworthy when we compare it with the cultivation of soybeans and processed food of Fuyu and Gaogouli in the Korean peninsula taking historical root in northeastern part. In this point, it seems to nicely reflect the regional characteristics as the home of soybeans that the bean of Gaogouli appeared as the representative of soybeans at the first part of ”soybean”(大豆篇) in 『Qimimyaoshu』. However, in the Korean peninsula, there are not so many historical materials before the Choson Dynasty that there is no choice but to depend upon the China`s materials to grasp the state of early processed soybeans.

콩 추출물의 라디칼 소거 및 항염증 활성

임태진 한국지역사회생활과학회 2020 한국지역사회생활과학회지 Vol.31 No.2

This study compared the antioxidant and anti-inflammatory capacities of acetone extracts from commercially available soybeans with reddish (Gangnang-kong, Ultari-kong, and Lentils), black (Heuk-tae, Seori-tae, and Seomok-tae), and yellow (Baek-tae and Chickpea) seed coats. Reddish soybeans had the highest 2,2- diphenyl-1-picrylhydrazyl (DPPH) radical-, superoxide-, and peroxynitrite-scavenging activities as well as the highest cupric reducing antioxidant capacities, followed by black soybeans; yellow soybeans showed the lowest value. The oxygen radical absorbance capacities and total phenolic contents of reddish and black soybeans were similar and higher than those of yellow soybeans were. Supercoiled DNA strand breakage induced by the hydroxyl radical was inhibited more by reddish soybeans compared to black or yellow soybeans. Lipopolysaccharide-induced NO production in RAW 264.7 cells was inhibited more by reddish or black soybeans than yellow soybeans. The antioxidant activities, including DPPH radical scavenging, superoxide scavenging, and cupric reducing antioxidant capacity, were strongly correlated with the total phenolic and total flavonoid contents. The anti-inflammatory capacity was strongly correlated with the total flavonoid content. Therefore, these findings show that reddish or black soybeans had more potent antioxidant and anti-inflammatory effects than yellow soybeans, possibly due to their high phenolic contents.

Influence of Processing Method on Ileal Digestibility of Nutrients from Soybeans in Growing and Finishing Pigs

Kim, I.H.,Hancock, J.D.,Hines, R.H. Asian Australasian Association of Animal Productio 2000 Animal Bioscience Vol.13 No.2

Eight crossbred barrows (four growing and four finishing pigs with average initial BW of 40 and 82 kg, respectively) were fitted with T-cannulas at the distal ileum and used in a 36 d metabolism experiment ($4{\times}4$ Latin squares) to determine the effects of roasting and extruding full-fat soybeans on nutrient utilization. Treatments were: 1) soybean meal; 2) roasted soybeans; 3) extruded soybeans; and 4) soybeans extruded with an extrusion enhancer (sodium sulfite). The control diet was corn starch-based with 0.90% lysine, 0.65% Ca and 0.55% P for the growing pigs and 0.75% lysine, 0.55% Ca and 0.45% P for the finishing pigs. For the growing pigs, apparent total tract digestibilities of DM (p<0.04) and GE (p<0.008) were greater for soybean meal than full-fat soy products. However, ileal digestibilities of DM, GE, N and most amino acids were, in general, greatest for extruded soybeans and lowest for roasted soybeans, with soybean meal intermediate. For finishing pigs, trends in digestibilities of nutrients were very similar to those for the growing pigs. Total tract digestibilities of DM (p<0.03) and GE (p<0.001) for soybean meal were greater than for the full-fat soy products and ileal digestibilities of DM, GE, N and most amino acids were greater for the extruded soybeans than for the roasted soybeans. In conclusion, nutrient digestibilities and availabilities of indispensable amino acids tended to be greatest in extruded soybeans, intermediate in soybean meal and lowest in roasted soybeans for growing and finishing pigs.

콩 종류에 따른 청국장의 항돌연변이 효과

고현숙,주현구,정근옥,박건영 대한암예방학회 1999 Journal of cancer prevention Vol.4 No.4