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A Historical Research on Native Foods of Korea -with special reference to soybean and mungbean sprouts- (한국고유식품의 역사적 연구 -콩나물과 숙주나물을 중심으로-)

  • LeeKim, Mie-Soon
    • Journal of the Korean Society of Food Culture
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    • v.1 no.2
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    • pp.163-166
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    • 1986
  • Soybean and mungbean sprouts are vegetables indigenous to Korea which have been grown throughout the year from the most remote age. They had been called interchangeably as duchaeah or duah. Control method of environmental conditions for soybean or mungbean sprouts growing had been already appreciated from long time ago. A growing method once developed might have been handed over considerable period. Siroo (시루) and yongsoo (용수) had been the most common containers and the watering skill is of the utmost importance for soybean sprouts growing. As the demand of soybean sprouts in the market increased, a pit has been used for bean sprouts growing, and transformed into regular soybean sprouts factory. Now bean sprouts are international food and the demand of bean sprouts seems permanent in Korea. Accordingly the long-term policy concerned with the production of soybean sprouts should be prepared, placing emphasis on improved quality and safety.

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Improving the Food Safety of Seed Sprouts Through Irradiation Treatment

  • Waje, Catherine;Kwon, Joong-Ho
    • Food Science and Biotechnology
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    • v.16 no.2
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    • pp.171-176
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    • 2007
  • Fresh sprouts such as alfalfa, mung bean, radish, broccoli, and soybean sprouts have become very popular due do their high nutritional value. However, there have been several outbreaks of illness in the last few years that have been attributed to sprout consumption. A number of methods have been used to improve the safety of seed sprouts. One promising technology is the use of ionizing radiation treatment. Irradiation with doses up to 8 kGy has been approved in the USA to control microbial pathogens in seeds intended for sprout production. This review focuses on the potential use of ionizing radiation in reducing the pathogen levels in seed sprouts. The effects of irradiation on seed germination and the nutritional quality of the sprouts are discussed.

Effect of lacquer (Toxicodendron vernicifluum) extract on yield and nutritional value of soybean sprouts

  • Kwak, Hwa-Sook;Dhungana, Sanjeev Kumar;Kim, Il-Doo;Shin, Dong-Hyun
    • Korean Journal of Food Science and Technology
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    • v.49 no.4
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    • pp.415-420
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    • 2017
  • Soybean sprouts are the third-most consumed vegetable in Korea. Several studies on cultivation techniques, including use of medicinal plants extracts, have been performed to enhance the quality and yield of soybean sprouts. The objective of the present study was to investigate the effect of lacquer, a medicinal plant extract, on the yield and nutritional value of soybean sprouts. Linolenic acid content was significantly (p<0.05) increased in the sprouts produced by soaking seeds in lacquer extract diluted with equal volume of water. Lacquer extract significantly increased the flavonoid and phenolic contents (p<0.05). The content of total free amino acids, including ${\gamma}$-aminobutyric acid, was higher in lacquer extract-treated sprouts than in the untreated control. Results of this study suggest that lacquer extract could be used for enhancing the yield and nutritional values of soybean sprouts.

Stems Growth of Radish Sprouts Response to Intensity of Static Magnetic Fields (정적 자기장의 세기에 반응하는 무순(Radish Sprouts)의 줄기 성장)

  • Lee, Young-Jin;Im, Ji-Hun;Jeon, Wo-Won;Choi, Sung-Jun;Kim, Young-Jun;Park, Dong-Kook
    • Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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    • pp.375-377
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    • 2012
  • At the beginning of 1930, the relations between the growth rate of plant and the magnetic field have been reported. It has been known as the magnetic field accelerates the activation of cells. But the study on the influence of magnetic field strength on the growth of plants is insufficient. In this paper, the effect of a magnetic field on the growth of radish sprouts was observed. We measured the growth of radish sprouts when the supplied magnetic field strengths are 20, 40, 60mT, respectively. We found that the rate of growth is the best when the supplied magnetic field strength is 60mT.

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A Bibliographical Analysis on Bean sprouts (콩잎에 대한 문헌적 고찰)

  • Lee, Sun Ah;Park, Sang Young;Ahn, Sang Woo
    • The Journal of Korean Medical History
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    • v.21 no.1
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    • pp.109-115
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    • 2008
  • Bean sprouts have been one of the vital food for our ancestor for a long time. They were also hardy wild plants or first-aid medicine for needy people. Even nowadays they are served at table. For examples, bean curd, bean-curd dregs, bean sprouts, soybean paste, fermented soybeans, hot pepper paste, and soy are our daily food. Moreover bean sprouts are widely favored at the age of the well-being. Bean sprouts for a recover from a hangover, soybean paste for the prevention of cancer, beans leaf as the best well-being food for a diet, and so on. Thus the paper explains the origin of bean sprouts and their application as a food or medicinal stuff with the analysis of the various and wide-spread records.

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Physicochemical and Antioxidant Properties of Broccoli Sprouts Cultivated in the Plant Factory System (식물공장 시스템에서 재배한 브로콜리 새싹의 건조방법에 따른 이화학 및 항산화 특성 연구)

  • Kim, Eun Ji;Kim, Tae Su;Kim, Mi Hye
    • Journal of the Korean Society of Food Culture
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    • v.28 no.1
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    • pp.57-69
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    • 2013
  • Recently, an interest in functional foods has been increasing. It was recommended placing a short definition. Therefore, we performed research on the chemical functions and antioxidant ability of broccoli. This research is vital for preparing the most favorable conditions and environment for highly-functional broccoli. Broccoli produced after applying sprouting and light sources were used for research. The chemical properties of the broccoli, including composition, free sugar, citric acid, mineral and vitamin (A, C, E) content, were analyzed. In addition, the ability of broccoli compounds to reduce total phenolic compounds, SOD-liked activity, EDA (electron donating ability), and hydroxyl radicals were inspected. Total analysis relied on the SAS (statistical analysis system). Broccoli sprouts produced through plant factory system's photosynthesis, treated under different light sources, had superior amounts of crude protein, crude fat, and crude ash, compared to normal sprouts under fluorescent light. Is it a facility or does it refer to the inner metabolism of the cell? Broccoli sprouts under red light had superior amounts of glucose, fructose, malic acid, and oxalic acid, while broccoli sprouts under turquoise light had superior amounts of citric acid. Broccoli sprouts under white light had superior amounts of various minerals, such as potassium, magnesium, and sodium. In terms of antioxidant activity, data from the plant factory system shows an increase in EDA antioxidants (1.63 mg/mL, 30.82%). Sprouts applied with turquoise light had superior amounts of hydroxyl radical scavenging (65.62%), and sprouts applied with white light had superior amounts of activated SOD-like activity (52.69%). Research on dehydrated broccoli sprouts showed that sprouts dehydrated with cold air had superior amount of malic, citric, oxalic acid compared to sprouts dehydrated with hot air. In terms of vitamin levels, sprouts dehydrated with cold air had five times the normal amount of vitamin A and E, whereas sprouts dehydrated with hot air had higher amounts of vitamin C. Dehydration at low temperature also produced a higher amount of activated antioxidants (1.6 mg/mL of activated antioxidant ability, 63.04% of SOD-like activity, and 67.76% of hydroxyl radical scavenging). Our results show that antioxidant ability can vary by the type of photosynthesis and temperature level in which the sprouts are dehydrated. Therefore, thorough foundational data is required to product the most functional broccoli.

Simultaneous detection of residual fungicide in Bean Sprouts by Solid-phase Extraction (고체상 추출법에 의한 콩나물 중의 잔류농약 동시 검출)

  • Lee, Myunghwoon;Lee, Taejoon;Pyo, Dongjin
    • Analytical Science and Technology
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    • v.6 no.5
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    • pp.509-514
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    • 1993
  • Benomyl, topsin-M and thiram been known as one of the seed disinfectant. For these studies benomyl, topsin-M and thiram simultaneously had been analyzed by high performance liquid chromatographic method using ODS cartridge, benomyl, topsin-M and thiram was chromatographed using an ODS column and eluent 40% Acetonitrile at a flow rate of 1ml/min. The UV Detector responses at 276nm.

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Residual Mercury in Soy-Bean Sprouts by Steps of Cooking (조리과정에 따른 콩나물 중의 수은잔유량)

  • Chung, Jun-Yong;Park, Jung-Duck;Chung, Kyou-Chull
    • Journal of Preventive Medicine and Public Health
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    • v.19 no.2
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    • pp.307-313
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    • 1986
  • This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured at home without applying the mercury containing pesticides as control. Mercury was determined by dithizone method. It was disclosed that soy-bean sprouts purchased at markets contained $1.32{\pm}0.274ppm$, 13 times as high as the maximal allowable concentration of mercury in food recommeded by Ministry of Health and Social Affairs. Mercury contents, however, dropped off steadily by steps of cooking: rinsed with distilled water and boiled in distilled water showing concentrations of $0.11{\pm}0.025ppm$ in boiled sprouts and $0.03{\pm}0.022ppm$ in sprout-soup. These values were not statistically different from those in control samples, and not exceeded the maximal allowabled levels of mercury in food. It can be concluded that the use of mercury containing pesticides in the cultivation of soy-bean sprouts is not so serious problem as it has been suspected in respect of food contamination, but careful attention must be paid to indiscriminate use of mercury containing pesticides as they may contaminate air, water and soil and secondarily bring harm to human health through food chains.

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PATTERN OF THE AMINO ACIDS INFLUENCED ON NITROGEN METABOLISM OF EDIBLE BAMBOO SPROUTS (식용죽순의 질소대사에 미치는 아미노산의 페턴에 관하여)

  • KWON, Oh Yong
    • Journal of Plant Biology
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    • v.6 no.4
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    • pp.5-10
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    • 1963
  • KWON, Oh Yong (Chunju Teacher's Coll.) Partern of the amino acids influedced on nitrogen metabolism of edible bamboo sprouts. Kor. Jour. Bot. VI (4) : 5-10, 1963. It had been scarcely reported by any worker that the essential amino acids to be indispensable in our daily life contained in edible bamboo sprouts and that they had various pattern of free amino acids. For this reason, especially two species of Korean bamboo sprouts collected from the surburb of Chunju, in April, 1963 were used for researching the essential amino acids and free amino acids appeared on paper chromatography. The most suitable part for our edibles was investigated as a part of bio-chemical studies on Korean bamboo sprouts. The free amino acids contained in two species were found as 5-15 kinds and there were a few of difference according to it's growing parts. Many kinds of free amino acids were found in the end parts more than the tip parts and mid parts of bamboo sprouts. Besides, the essential amino acids in each species were found to 3-9 kinds. From the characteristics and the experiments marked above, it was suggested to the author that many kinds of free amino acids in the end part accelerated the formation of nitrogen comounds more than the other parts.

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Morphological Characters and Color of Mungbean Sprouts Affected by Water Supplying on the Harvest Day (수확당일의 관수 유무에 따른 숙주나물의 형태 및 색상 변화)

  • Hong, Dong-Oh;Jeon, Seung-Ho;Lee, Chang-Woo;Kim, Hong-Young;Kang, Jin-Ho
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.53 no.1
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    • pp.28-33
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    • 2008
  • Traditionally mungbean (Vigna radiata L.) sprouts has been stored after dehydration to decrease their decay. The study was done to determine the effect of watering for final 12 hours of harvest day on morphological characters and color of mungbean sprouts. The seeds of cv. Zhong Lu 1 were soaked in 50 ppm BA solution immediately before 4 hour aeration and then cultured for 6 days, when water-supplied for final 12 hours or not. After packaged with PE envelops, the sprouts stored 5 days at $8^{\circ}C$, and their morphological characters, fresh and dry weights, and colors were measured everyday. Compared to non-water supplied, water supplied sprouts had thicker hypocotyl diameter in middle part, and higher total fresh weight due to increment of cotyledon and hypocotyl ones although the two sprouts did nearly same in other characters. Only nonwater supplied sprouts showed higher color b value in hypocotyl than water supplied ones although there were not significant differences between them in other color-related characters, meaning that the latter ones were more rapidly decayed during their storage. In non-water supplied sprouts, number of lateral roots, hypocotyl and root lengths, total fresh weight, brightness of hypocotyl and root was decreased since 3 days after storage but cutting resistance of hypocotyl was done since 5 days.