동결건조한 들깻잎을 첨가한 크림수프의 품질 특성 (Quality Characteristics of Cream Soup with Freeze-dried Perilla Leaf)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 23권 / 5호 / 629 ~ 636페이지
· 저자명 : 문환식

초록

As a result of testing cream soup prepared by adding variable amounts of freeze-dried perilla leaves, the moisture content was lowest at 86.91 for the cream soup containing 20% perilla leaves, and the pH was highest at 7.26 for the control group.
The brightness was highest at 78.08 for the control group not containing perilla leaves, and the redness was lowest at —12.73for PS20. The redness increased significantly (p>0.001) with increasing amounts of perilla leaves. As the amount of perilla leaves increased, the viscosity of the cream soup decreased gradually. In terms of bacteria, no microorganism was found until Day 1. The control group with 0% camellia leaves contained 4.5×103 CFU/mL on Day 3, and all groups contained microorganisms on Day 5. The control group showed the highest content of microorganisms at 3.1×104 CFU/mL; PS20 containing the largest amount of perilla leaves showed the lowest content of microorganisms on Day 7 and on Day 10. The DPPH free radical removal activity of cream soup increased significantly (p>0.001) with the increasing amount of perilla leaves. In the sensory test, the color was highest at 5.3 for PS15 containing 15% perilla leaves, and there was no significant difference compared to that of the 10% group. The group with the lowest color was PS20. The fragrance was also highest at 5.6 for PS15,and the taste and after-taste were highest for PS10 containing 10% perilla leaves. Overall, the preference was highest at 5.3for PS15 and lowest at 3.6 for PS20, with the greatest content of perilla leaves. Considering these findings, the optimal content of perilla leaves in cream soup would be 10∼15%. Adding more than 20% perilla leaves would make the soup less preferable to the control group not containing any perilla leaves.

영어초록

As a result of testing cream soup prepared by adding variable amounts of freeze-dried perilla leaves, the moisture content was lowest at 86.91 for the cream soup containing 20% perilla leaves, and the pH was highest at 7.26 for the control group.
The brightness was highest at 78.08 for the control group not containing perilla leaves, and the redness was lowest at —12.73for PS20. The redness increased significantly (p>0.001) with increasing amounts of perilla leaves. As the amount of perilla leaves increased, the viscosity of the cream soup decreased gradually. In terms of bacteria, no microorganism was found until Day 1. The control group with 0% camellia leaves contained 4.5×103 CFU/mL on Day 3, and all groups contained microorganisms on Day 5. The control group showed the highest content of microorganisms at 3.1×104 CFU/mL; PS20 containing the largest amount of perilla leaves showed the lowest content of microorganisms on Day 7 and on Day 10. The DPPH free radical removal activity of cream soup increased significantly (p>0.001) with the increasing amount of perilla leaves. In the sensory test, the color was highest at 5.3 for PS15 containing 15% perilla leaves, and there was no significant difference compared to that of the 10% group. The group with the lowest color was PS20. The fragrance was also highest at 5.6 for PS15,and the taste and after-taste were highest for PS10 containing 10% perilla leaves. Overall, the preference was highest at 5.3for PS15 and lowest at 3.6 for PS20, with the greatest content of perilla leaves. Considering these findings, the optimal content of perilla leaves in cream soup would be 10∼15%. Adding more than 20% perilla leaves would make the soup less preferable to the control group not containing any perilla leaves.

참고자료

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