Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Effects of Germinated Whole Soy Flour on Isoflavone and Some Characteristics of Ramyon

발아콩분말이 라면의 isoflavone 함량 및 특성에 미치는 영향

  • Eom, Kwon-Yong (Department of Food Science and Technology, Sejong University) ;
  • Cha, Bo-Sook (Department of Food and Nutrition, Suwon Women's College) ;
  • Kim, Dong-Hee (Department of Food and Nutrition, Yuhan College) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, Sejong University)
  • 엄권용 (세종대학교 식품공학과) ;
  • 차보숙 (수원여자대학 식품영양과) ;
  • 김동희 (유한대학 식품영양과) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 2006.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

Initially germinated whole soy flour was investigated for its additional effects on isoflavone contents and some physical properties of Ramyon. The soybeans were germinated at $20^{\circ}C$ for 24 hr. The properties measured were weight, volume, turbidity, color and texture of Ramyon. Addition of the soy flour up to 16% showed a significant increase in isoflavone contents of Ramyon, compared with those corresponding values of mixed wheat-soy flour before Ramyon preparation. The weight and volume of Ramyon and turbidity of boiled water after cooking were markedly increased and the hardness of cooked Ramyon was decreased as the addition ratio of the soy flour goes up. Sensory test showed that savory flavor and yellowish brown of cooked Ramyon were also increased by soy flour addition.

본 연구에서는 $20^{\circ}C$에서 24시간 발아시킨 콩의 분말을 라면에첨가하였을 때 발아콩분말의 첨가가 라면의 isoflavone의 함량과 무게와 부피, 라면의 색과 텍스쳐 등 물리적 특성에 미치는 영향을 조사하였다. 발아콩분말은 16%까지 첨가하고 라면을 제조하였을 때 라면의 isoflavone 함량은 라면제조 전의 복합분말에 비해 증가하였다. 라면을 끓였을 때 조리라면의 무게 및 부피증가율은 발아콩분말의 첨가량이 많아질수록 증가하였으며 조리액의 탁도도 증가하였다. 또한 색은 L값이 감소하고 a값은 (-)값에서 (+)값으로 변하고 b값은 증가하였다. 또한 텍스쳐 특성 중 발아콩분말의 첨가량이 많아질수록 max weight의 값은 감소하였다. 밀가루라면을 기준 시료로 한 발아콩분말 첨가 라면의 관능적 특성을 다시료 비교법으로 검사한 결과 황갈색과 고소한 향미가 증가하였고, 기호도 검사에서는 발아콩분말의 첨가량 8%까지가 적절하다고 평가되었다.

Keywords

References

  1. Kim WS. The effect of heat treatment on fried noodle making. Korean J. Soc. Food Sci. 9: 14-18 (1993)
  2. Jeong JH. Effect of alkaline reagents on textural and sensory properties of ramyon. Korean J. Dietary Culture 13: 261-266 (1998)
  3. Jeong JH. Effects of calcium on textural and sensory properties of ramyon. Koean J. Food. Nutr. 12: 252-257 (1999)
  4. Jeong JH. The effects of eggs on the quality properties of ramyon, Koean J. Food. Nutr. 11: 420-425 (1998)
  5. Kubomura K. Instant noodles in Japan. Cereal Foods World 43: 194-197 (1998)
  6. Song JM. Effect of starch on physical properties of ramyon. MS thesis. Dongkook University, Seoul, Korea (2001)
  7. Crosbie GB, Ross AS, More T, Chiu PC. Starch and protein quality requirements of Japanese alkaline noodles (ramen). Cereal Chem. 76: 328-334 (1999) https://doi.org/10.1094/CCHEM.1999.76.3.328
  8. Brouns F. Soya isoflavone: A new and promising ingredient for the health foods sector. Food Res. Int. 35: 187-193 (2002) https://doi.org/10.1016/S0963-9969(01)00182-X
  9. Coward L, Barnes NC, Setchell KDR, Barnes S. Genistein, daidzein and their glucoside conjugates: antitumor isoflavones in soybean foods from american and asia diets. J. Agric. Food Chem. 41: 1961-1967 (1993) https://doi.org/10.1021/jf00035a027
  10. Naim M, Gestetner B, Bondi A, Birk V. Antioxidative and antihemolytic activities of soybean isoflavones. J. Agric. Food Chem. 24: 1174-1177(1976) https://doi.org/10.1021/jf60208a029
  11. Lee CH, Yang L, Xu JZ, Yeung SYV, Huang Y, Chen ZY. Relative antioxidant activity of soybean isoflavones and their glycosides. Food Chem. 90: 735-741 (2005) https://doi.org/10.1016/j.foodchem.2004.04.034
  12. Hutchins AM, Slavin JL, Lampe JW. Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and unfermented soy products. J. Am. Diet. Assoc. 95: 545-551 (1995) https://doi.org/10.1016/S0002-8223(95)00149-2
  13. Murphy PA. Phytoestrogen content of processed soybean products. Food Technol. 36: 60-64 (1982)
  14. Farmakalidis E, Murphy PA. Isoflavone of 6'-O-acetyldaidzein and 6'-O-acetylgenistein from toasted defatted soy flakes. J. Agric. Food Chem. 33: 385-389 (1985) https://doi.org/10.1021/jf00063a016
  15. Wang H, Murphy PA, Isoflavone content in commercial soybean foods. J. Agric. Food Chem. 42: 1666-1673 (1994) https://doi.org/10.1021/jf00044a016
  16. Choi YB, Sohn HS. Isoflavone content in Korean fermented and unfermented soybean foods. Korean J. Food Sci. Technol. 30: 745-750 (1998)
  17. Yeo KE, Kim WJ. Effects of acid hydrolysis on isoflavone of defatted soybean flour. Korean J. Food Sci. Technol. 34: 916-918 (2002)
  18. Choi YB, Woo JG, Noh WS. Hydrolysis of ${\beta}$-glycosidic bonds of isoflavone conjugates in the lactic acid fermentation of soy milk. Korean J. Food Sci. Technol. 31: 189-195 (1999)
  19. Chien JT, Hsieh HC, Koo TH, Chen BH. Kinetic model for studying the conversion and degradation of isoflavones during heating. Food Chem. 91: 425-434 (2005) https://doi.org/10.1016/j.foodchem.2004.06.023
  20. Kim JS, Kim JK, Kim WJ. Changes in isoflavone and oligosaccharies of soybeans during germination. Korean J. Food Sci. Technol. 36: 294-298 (2004)
  21. Nha YA. Changes in chemical composition, minerals and phytic acid during germination of soybeans. MS thesis, Hanyang University, Seoul, Korea (1984)
  22. Lee HS. Improvement of isoflavone in soybean by germination and utilization of germinated whole soybean flour in noodle. PhD thesis, Sejong University, Seoul, Korea (2005)
  23. Kim WJ, Lee HY, Won MH, Yoo SH. Germination effect of soybean on its contents of isoflavones and oligosaccharides. Food Sci. Biotechnol. 14: 498-502 (2005)
  24. Bae SH, Lee C, Lee SW, Yoon CS, Chung SH. Effect of synnemate of Beauveria bassians on the properties of noodle. Korean J. Food. Nutr. 16: 158-164 (2003)
  25. Kim HR, Hong JS, Choi JS, Han GJ, Kim TY, Kim SB, Chun HK. Properties of wet noodle changed by the addition of Sanghwang mushroom (Phellinus linteus) powder and extract. Korean J. Food Sci. Technol. 37: 579-583 (2005)
  26. Park WP, Kim ZU. Making characteristics of extruded noodles mixed with soybean flour. J. Korean Agric. Chem. Soc. 33: 209215 (1990)
  27. Hong YM, Kim JS, Kim DW, Kim WJ. Effect of whole soy flour on the properties of wet noodle. Korean J. Food. Nutr. 16: 417-422 (2003)
  28. Park JH, Kim YO, Kug YI, Cho DB, Choi HK. Effects of green tea powder on noodle properties. J. Korean Soc. Food Sci. Nutr. 32: 1021-1025 (2003) https://doi.org/10.3746/jkfn.2003.32.7.1021
  29. Ha KH, Shin DH. Characteristics of noodle made with composite flours of perilla and wheal. J. Korean Soc. Food Sci. Nutr. 28: 1256-1259 (1999)