• 한국식생활문화학회지
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• 제21권6호
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• pp.679-684
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• 2006

In this experiment, I used three samples of oils. The oils that I used were hydrated soybean oil, pure soybean oil and regular soybean oil. The group of rice was fried in the each sample of oil that had not been used for a few seconds. Rice was used after frying at 230-235$^{\circ}C$ every four hours terms and total frying hours was 12 hours. The hydrated soybean oils was least affected in rancidity. The other two oils were more affected in rancidity than the hydrated soybean oil. However, the trans fatty acid in hydrated soybean oil was 36.5%. The diameter of the poped rice that was fried in pure soybean oil and regular soybean oil that had been used 12 for hours was reduced while the diameter of the popped rice fried in the hydrated soybean oil was not reduced. Also, the groups of rice fried in the pure and the regular soybean oil that had been used for 12 hours reduced the hardness in rice while the group that fried in the hydrated soybean oil at the 12th hour kept the hardness well. In sensory evaluation, rancidity order was found apparently in the pure soybean oil that had been used for 12 hour and in the regular soybean oil that have been used for eight hours and 12 hours. Only the hydrated soybean oil did not have distinctive rancidity order at all. The degree of the crispiness was reduced in the pure soybean oil and in the regular soybean oil at 12th hour frying. However, the hydrated soybean oil preserved the crispiness well until the end of 12 hours of frying. In overall preference test, the pure and regular soybean oil that had been used for 12 hour were not preferable. In conclusion, I found that the group fried in the hydrated soybean oil was better in every evaluation than the groups fried in the pure soybean oil and in regular soybean oil. The hydrated Soybean oil may be better to be used in food manufacturing if the trans fatty acid in the hydrated soybean oil can be reduced.

• 한국식품조리과학회지
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• 제17권2호
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• pp.123-128
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• 2001

Soybean rice cake, which is often used in Hamkyungdo, is well hewn for a good taste and the slow firiming rate. Since soybean rice cake may taste different according to the amount of ingredients, this study will make a test of the taste and properties of two groups of soybean rice cake. One is prepared from rice flour mixed with yellow soybean and peanut flour at several rate, and the other is prepared from rice flour mixed with oil extracted from yellow soybean and peanut, the containing amount of which is the same as that of oil ingredient contained in each flour. Rice cake prepared mixed with extracted soybean oil shows better characteristics than that which is prepared mixed with soybean flour containing the same amount of oil. The result by sensory test reveals that the element which has a great influence on soybean rice cake is oil. Prepared mixed with extracted oil, soybean rice cake tastes best at 6% of oil, while rice cake prepared mixed with flour instead of oil tastes best at 8% of flour. As this study shows that the relation between firiming rate and oil has a significant influence on cohesiveness, moistness, and chewiness, it is needed to further study the effect of oil according to the kinds of the flour of rice or other grains used.

• 한국식생활문화학회지
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• 제23권1호
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• pp.26-32
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• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

• 한국식품조리과학회지
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• 제9권4호
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• pp.293-297
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• 1993

This study aims to seek ways to improve frying stability of soybean oil which is widely used for deep frying while at the same time attempting to develop new frying oil and fat of high quality. Taking soybean oil as a control group, the study fried frozen potatoes with hydrogenated soybean oil with iodine value ranging from 60 to 110 for 15 hours. The test results showed that in frying stability, hydrogenated soybean oil with iodine value of 87 and 63 was superior to normal soybean oil and hydrogenated soybean oil with iodine value of 111(P<0.05). In sensory evaluation, however, no significant difference can be detected among groups(P>0.05). The correlation between physicoche-mical properties and sensory evaluation results was highest for smoke point and viscosity. This study concludes, therefore, that hydrogenated soybean oil with iodine value of 60~90 is better than normal soybean oil as deep-frying oil.

• 한국환경과학회지
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• 제13권1호
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• pp.79-87
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• 2004

Esterification of soybean oil with methanol was investigated. First of all, liquid-liquid equilibriums for systems of soybean oil and methanol were measured at temperatures ranging from 40 to 65$^{\circ}C$. Profiles of conversion of soybean oil with time were determined from the glycerine content in reaction mixtures for the different kinds of catalysts, such as NaOH, CaO, Ca(OH)$_2$, MgO, Mg(OH)$_2$, and Ba(OH)$_2$. The effects of dose of catalyst, cosolvent and reaction temperature on final conversion were examined. Esterification of waste vegetable oil with methanol was investigated and compared to the case of soybean oil. Solubility of methanol in soybean oil was substantially greater than that of soybean oil in methanol. When the esterification reaction of soybean oil was catalyzed by solid catalyst, final conversion was strongly dependent on the alkalinity of the solid catalyst, and increased with the alkalinity of the metal. Hydroxides from the alkali metals were more effective than oxides. When Ca(OH)$_2$ was used for the esterification catalyst, maximum value of final conversion was measured at dose of 4％. When CHCl$_3$ as a cosolvent, was added into the reaction mixture of soybean oil which catalyzed by Ba(OH)$_2$, maximum value of final conversion was appeared at dose of 3％. When waste vegetable oil was catalyzed by NaOH and solid catalysts, high final conversion, over 90％, and fast reaction rate were obtained.

• 한국식품과학회지
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• 제24권3호
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• pp.240-246
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• 1992

Sucrose polyesters(SPE)를 합성하기 위하여 사용할 대두유 지방산 메틸에스테르(soybean oil FAME)의 최적 제조방법을 조사하였다. Soybean oil FAME 중에 잔존하는 유리지방산(FFA)은 SPE 합성반응을 저해하므로 염기성 촉매에 의한 대두유의 트랜스에스테리피케이션(transesterification)반응을 최적화하기 위하여 soybean oil FAME의 수율 이외에 제조된 FAME 중의 유리지방산 함량을 측정하였다. Soybean oil FAME의 순도와 유리지방산 함량의 측정은 FAME 중의 유리지방산을 tert.-butyldimethylsilyl(TBDMS) 유도체로 전환시킨 후 FAME과 TBDMS 유도체를 개스 크로마토그래피에 의하여 동시 분석하였다. 서로 다른 반응조건에서 제조된 soybean oil FAME 중의 유리지방산 함량은 모두 0.1% 이하이었지만 일반적으로 저장기간이 지날수록 잔존 유리지방산 함량은 증가함으로 장기간 저장 후 잔존 유리지방산 함량의 측정에는 FAME/FFA-TBDMS 유도체의 동시분석법이 매우 효과적이었다. Soybean oil FAME은 염기성 촉매인 95% NaOH를 사용할 때 대두유와 무수 methanol의 반응당량비를 1 : 6으로 하고 반응온도를 $30^{\circ}C$로 하여 20분간 반응, 제조하는 것이 가장 적절하였다. 이러한 조건에서 대두유를 transesterification 시켜서 99.1%의 수율로 soybean oil FAME을 제조할 수 있었으며 FAME 중에 잔존하는 유리지방산 함량은 0.1% 이하여서 SPE 합성에 적절히 사용될 수 있었다.

• Journal of Nutrition and Health
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• 제30권9호
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• pp.1073-1083
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• 1997

This project was to compare the effects of consuming diets incorporating soybean oil , canola oil, ad palm oil on blood serum lipid patterns and fecal fat excretion in healthy human adults. The project was composed of three studies that were run concurrently . Each study was composed of a 4-day pre-trial period and two , 14-day experimental periods arranged according to a cross-over design. During the pre trial period, subjects were allowed to eat self-selected diets. During the experimental period , subjects were asked to eat constant, laboratory controlled diets in which sources of dietary fat varied . Thirty healthy , young adult subjects were fed a laboratory controlled diet incorporating soybean oil, canola oil, and palm oil. Test oils provided approximately 20% of the total dietary calories form all sources. Total dietary fat from all sources was approximately 30% of consumed calories. The highest serum total cholesterol , LDL cholesterol, VLDL cholesterol , and triglyceride values occurred when pam oil diets were eaten. However, feeding on palm oil diets resulted in the same HDL cholesterol content as with soybean oil or canola oil diets. Soybean oil diets produced numerically lower blood serum total cholesterol , LDL cholesterol, and triglycerides, and numerically higher HDL cholesterol and VLDL cholesterol than did those with canola oil. Fecal fat excretion was numerically lower with soybean oil diets than with canola diets. The highest fecal fat excretion occurred when palm oil diets were eaten.

• 대한가정학회지
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• 제30권2호
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• pp.61-71
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• 1992

This study was designed to evaluate the anti hypercholesterolemic effect in either soybean oil or lard containing hypercholesterol diet in rats. Rats were fed, ad libitum, for 5 weeks with diets containing 0, 5, 10% of L.edodes in either soybean oil or lard with 1% exogenous cholesterol. Forty-two male sprague-dawley rats weighing 71.6$\pm$8.1g were divided into 6 groups. The results of this study were summairzed as follows: 1. Weight gain, total feed intake, feed intake efficiency ratio, total calorie intake and calorie efficiency ratio during five weeks showed significant difference among groups. The lowest value was found in soybean oil ＋ L.edodes-free group and the highest value was found in lard ＋ L.edodes-free group. The weight of organs were significantly higher in lard groups than soybean oil groups. 2. The contents of serum triglyceride showed significant difference kinds of lipids. It tended to be lower soybean oil groups than lard groups. It was difference with dietary L.edodes levels in soybean oil groups. The contents of total serum cholesterol showed significant difference by kinds of lipids, it was lower soybean oil groups than lard groups. But it was not differ with dietary L.edodes levels in soybean oil groups. 3. The contents of total liver cholesterol showed no difference kinds of lipids. And it was lower in soybean oil groups than lard groups. This result showed that the soybean oil decreased the contents of total liver cholesterol.

• 한국농공학회지
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• 제18권4호
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• pp.4259-4264
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• 1976

This paper, is about the test on the operating performance of diesel engine by using of soybean oil which farmers could supply in their farm yard. The diesel engine used is a swirl-chamber type, four stroke cycle with single cylinder, air cooling and its rated horse power is 2 PS per 1300 rpm. Several results obtained are as follows; 1. The starting performance of diesel engine with soybean oil is almost the same as that with light oil. 2. The variation of engine speed according to various engine load is small when soybean oil is used compared with light oil. It is considered that soybean oil is desirable for the purpose of industerial power machine fuel. 3. The specific fuel consumption increases approximately 10 percent high in the condition of rated horse power and maximum horse power and shows less or same during the load test in low velocity, when soybean oil is used 4. Though the brake thermal efficiency in the condition of rated horse power and maximum horse power is inclined to decrease when soybean oil is used compared during the load test in low velocityt shows good inclination.

• Journal of Biosystems Engineering
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• 제10권2호
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• pp.47-54
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• 1985

Performance of a screw press was investigated experimentally with soybeans of various temperatures in order to find out a proper temperature of soybean to extract the oil by the mechanical method. Crude oil extracted by the screw press was chemically analyzed to determine a level of processing the oil for the oil to be used as a fuel for a compression ignition engine. The crude oil was degummed and dried by a plant type laboratory experimental setup to decide whether the processes are effective to improve quality of the oil as a fuel. The degummed oil and the degummed and dried oil were also chemically analyzed and were compared with the crude oil and the commercially degummed and dried soybean oil. The results are as follows: 1. In extraction of soybean oil by a screw press, heating soybeans is effective to increase oil production and to decrease energy consumption of the press. A proper temperature of soybean to extract the oil by the press was determined as about $50^{\circ}C$. 2. Soybean oil production and electric energy consumption of the press are about 83 ml and 58 Wh per 1 kg of soybeans heated to about $50^{\circ}C$, respectively. 3. The quality of crude oil produced by the press is similar to that of the commercially degummed and dried oil. The crude oil does not need to be degummed or dried for use as an engine fuel.