A Study of Cooking Method of 7 Kinds of Wild Grasses for the Utility as an Edible Vegetables

7종 야생초의 식용화를 위한 조리방법에 관한 연구-관능검사를 중심으로-

  • Lee, Hei-Jeung (Department of Food Nutrition, Kyung-Ki Junior College) ;
  • Lee, Kyung-Hee (Department of Food Nutrition, Kyung-Hee Hotel management Junior College) ;
  • Koo, Sung-Ja (Department of Food Nutrition, Kyung-Hee University)
  • 이혜정 (경기전문대학 식품영양과) ;
  • 이경희 (경희호텔경영전문대학 식품영양과) ;
  • 구성자 (경희대학교 가정대학식품영양학과)
  • Published : 1994.08.01

Abstract

The object of this study was investigation of the appreciable cooking condition in seven wild grasses, an evening primerose(Oenothera lamarckiana Seringe, S$_1$), a spiderwort(Commelina Communis L. S$_2$), the flower of a convolvulus(Calystegia Ja-ponica form Vulgaris gaea, S$_3$), So Ru Jaeng Yi(Portulaca Oleracea, S$_4$), Shoe Bi Rum(Portulacae Oleracea L, S$_5$), O Yi Pul(Sanguisorb aOfficinalis, S$_6$), Jip Sin Na Mul(Agrimonia poisa var. Japonica Nakai, S$_7$), in order to find out the importance as an useful vegetables. In this work 7 wild grasses with different soaking solutions and boiling conditions were examined to investigation the preference factors by sensory evaluation. Results of sensory evaluation for samples showed a significant difference at 1% and 5% level There were high significant differents in samples boiled for different time about astringent taste, bitter taste, perfume, green color and grassy smell at 1% and 5% level. In cooking methods of 7 samples, Namul was liked best and Guk, Salad and Fritter were followed. The condiments which were used for seasoning Namul were Gochujang. Soy Paste, Salt. Gochujang was most preferred.

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