HMR용 차요테 나물밥 개발에 관한 연구 (Study on Development of Chayote Namulbob for HMR)

서지정보

· 발행기관 : (사)한국조리학회
· 수록지 정보 : Culinary Science & Hospitality Research / 30권 / 7호 / 19 ~ 27페이지
· 저자명 : 정태철, 김하윤

초록

This study aims to develop single Chayote Namulbob for HMR, as a research for responding to changes of crops cultivated, caused by the increase and aging of single person households and the warming of the Korean peninsula. To this end, it planned the mixture experiment design which can optimize the mixture consisting of 100g Chayote leaves and stems, and Yangnyeomjang per a bowl of instant rice, by changing the mixing ratio, without affecting the total amount. In addition, it analyzed the general components and the antioxidant of Chayote leaves and stems. It conducted sensory evaluation and a physicochemical test by using 14 samples whose total amount was 1, for the mixture experiment. Although crude ash, crude fat, carbohydrate and calorie in Chayote leaves were higher than those in Chayote stems, protein in the latter was found to be seven times higher than that in the former. The antioxidant in the stems was measured to be approximately two times higher than that in the leaves. The optimal mixing ratio of Chayote leaf, Chayote stem and Yangnyeomjang, drawn from the sensory evaluation was 7.9∼41.2 g : 10∼12.2 g : 48.8∼49.9 g, and each physicochemical property of salinity, sugar content, acidity, brightness and redness was 0.83∼0.85, 1.07∼1.09, 5.86∼5.87, 46.99∼47.06,−1.15∼−1.02 and 7.84∼8.11. This study is expected to be used as basic data for various researches for responding to the aging of single person households and the warming of the Korean peninsula.

영어초록

This study aims to develop single Chayote Namulbob for HMR, as a research for responding to changes of crops cultivated, caused by the increase and aging of single person households and the warming of the Korean peninsula. To this end, it planned the mixture experiment design which can optimize the mixture consisting of 100g Chayote leaves and stems, and Yangnyeomjang per a bowl of instant rice, by changing the mixing ratio, without affecting the total amount. In addition, it analyzed the general components and the antioxidant of Chayote leaves and stems. It conducted sensory evaluation and a physicochemical test by using 14 samples whose total amount was 1, for the mixture experiment. Although crude ash, crude fat, carbohydrate and calorie in Chayote leaves were higher than those in Chayote stems, protein in the latter was found to be seven times higher than that in the former. The antioxidant in the stems was measured to be approximately two times higher than that in the leaves. The optimal mixing ratio of Chayote leaf, Chayote stem and Yangnyeomjang, drawn from the sensory evaluation was 7.9∼41.2 g : 10∼12.2 g : 48.8∼49.9 g, and each physicochemical property of salinity, sugar content, acidity, brightness and redness was 0.83∼0.85, 1.07∼1.09, 5.86∼5.87, 46.99∼47.06,−1.15∼−1.02 and 7.84∼8.11. This study is expected to be used as basic data for various researches for responding to the aging of single person households and the warming of the Korean peninsula.

참고자료

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