Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 22 Issue 1
- /
- Pages.94-98
- /
- 1990
- /
- 0367-6293(pISSN)
Comparison Study of Germination and Cooking Rate of Several Soybean Varieties
콩 품종에 따른 발아속도와 익힘속도의 비교
- Kim, Dong-Hee (Department of Food Science and Nutrition, Sook Myung Women's University) ;
- Choi, Hee-Sook (Department of Food Science and Nutrition, Sook Myung Women's University) ;
- Kim, Woo-Jung (Department of Food Science, King Sejong University)
- Published : 1990.02.01
Abstract
Seven varieties of soybeans (Paldal, Danyeob, Jangbaek, Baegun, Jangyeobkong and 2 cultivars of Local 1 and Local 2) were investigated to compare the germination properties and cooking rate. The growth rate of soybean sprout roots was slower for larger size of soybeans. A 100% of germination was obtained for Danyeobkong and Paldalkong. Local 1 and Local 2 were lowest, 47% and 31%, respectively in germination ratio. The hardness of cooked soybeans measured by the maximum cutting force of cotyledon showed that Local 2 was softer and Danyeobkong was harder than other varieties.
우리나라에서 생산되는 장려품종 중 팔달, 단엽, 장백, 백운, 장엽콩과 재래종 중 검정콩, 갈색 아주까리 콩 등 7품종을 대상으로 발아 특성과 가열 중 익힘 속도를 비교하였다. 콩나물 뿌리의 성장속도에서는 콩입자가 무거울수록 성장측도가 느린 경향을 보여 단엽콩이 성장속도가 가장 빨랐으며, 발아율은 단엽콩, 팔달콩이 100% 발아함을 알 수 있었다. 따라서, 콩나물 재배에는 단엽콩이 가장 좋고, 검정콩, 갈색 아주까리콩은 적당치 않은 것으로 판명되었다. 수화시킨 콩을