우리나라 밥밑콩의 식미 (食味) , 종실 (種實) 및 성분특성 - 검정콩 중심

Review was made extensively on the characteristics of black soybeans for cooking with rice in Korea, especially on the relationship among panel attributes, rheological characteristics, and seed chemical components as well as distribution of seed characters of collected black soybeans. As a major factor to determine eating quality, rhelogical characters (hardness, cohesiveness, elasticity, gummines, chewiness) measured with texturometer and panel attributes (flavor, color, size/shape, flabbiness, sweetness, beany taste, toughness, chewiness, wetness, after feeling, and overall acceptance) were analyzed with correlation coefficients. Differences in eating quality were described among soybeans for cooking with rice, soy-sauce and oil production. In addition, distribution of seed chemical components (crude protein and total sugar contents) and seed mor-phological characters (100-seed weight and seed shape) were shown from collected black soybeans, and those characters in relation to soybean growth characters (maturity) were presented here.