• 한국식생활문화학회지
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• 제12권1호
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• pp.97-101
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• 1997

To study on the standard food cooking method of perilla seed soup, author analyzed the fatty acids of the soup by gas chromatography, and estimated its appearance, flavor, taste, viscosity, and overall taste by the sensory evaluation. We measured the change of TBA (Thiobarbituric acid) values of the oil from perilla seed soup during the period of storage at $4^{\circ}C$. The results were as follows: 1. The sensory evaluation indicated the best level at the S4 group, the ratio of rice powder to perilla seed was 50 to 40. 2. The most fatty acid of S4 group (perilla seed: 40 g) was linolenic acid. 3. The TBA values of the oil from perilla seed soup increased continuously according to the storage duration at $4^{\circ}C$. According to these results, it was concluded that perilla seed soup would supplement essential fatty acid, linolenic acid.

• 대한지역사회영양학회지
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• 제25권1호
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• pp.13-20
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• 2020

Objectives: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. Methods: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu. Results: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05). Conclusions: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

• 한국콘텐츠학회논문지
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• 제19권8호
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• pp.123-136
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• 2019

본 논문은 최근 다양한 HMR 제품에 대한 소비자의 요구가 증가함에 따라 국내 HMR 시장 세분화의 필요성을 인식하여, 탕 찌개류 3종 제품을 개발하고 시중에서 판매되고 있는 경쟁 제품들과 함께 소비자 기호도 분석을 통해 개발 제품에 대한 기초자료를 제공하고자 진행되었다. 사용된 시료는 탕(들깨탕), 찌개(된장, 짜글이)이며, 개발된 3종과 각 종류별로 경쟁제품군 2가지씩을 각각 선정하여 총 9개 제품을 30~50대 성인 남녀 60명을 대상으로 소비자 기호도를 조사하였다. 소비자 기호도는 외관, 색, 향, 맛, 전반적 기호도로 구성되었고, 강도는 점도, 단맛, 짠맛, 신맛, 감칠맛을 조사하였으며, 친숙함, 건강도, 구매의도, 추천의도도 함께 조사하였다. 소비자 기호도 조사 결과 개발제품들은 기존 제품들 사이에서 경쟁력이 있는 것으로 판단되며 보완이 필요한 비선호 요인을 파악하고 원인을 분석한 후 제품을 개선할 필요가 있을 것으로 생각된다.