The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Properties and Sensory Evaluation of Beef Consommé Prepared with Added Ginseng

인삼을 첨가한 소고기 콘소메의 이화학적 특성 및 기호도 평가

  • Lee, Won-Hae (Dept. of Culinary & Food Service Management, Sejong University) ;
  • Yoo, Seung-Seok (Dept. of Culinary & Food Service Management, Sejong University)
  • 이원해 (세종대학교 일반대학원 조리외식경영학과) ;
  • 유승석 (세종대학교 일반대학원 조리외식경영학과)
  • Received : 2013.01.23
  • Accepted : 2013.04.30
  • Published : 2013.06.30
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Abstract

This study for add functional nutrition ginseng to make consomm$\acute{e}$ soup of beef. consomm$\acute{e}$ soup of beef added to the supplementary materials, the moisture content of ginseng (75.34%), crude protein 2.78%, crude fat 0.53%, ash 0.018%, respectively. Consomm$\acute{e}$ soup beef cone with the addition of solid content and viscosity measurements, the results showed BCG0 3.34% viscosity ginseng 0% 2.26 acid group most were lower. The sweetness of the control group, 0% added ginseng lowest measured pH is 6.53, and 4.13 BCG12 the lowest amount was measured. Consomm$\acute{e}$ soup beef cone with the addition of lightness was lower as the control group BCG0 34.21, redness BCG0 14.44 as the highest value, respectively. Yellowness decreased significantly (p<0.001) between the amount of ginseng have more and more each sample. Turbidity was decreased with increasing the amount of ginseng. Ginseng added 6% BCG6 symbols from color BCG9 5.10 the highest rating, and flavor 5.40 as the highest rating was 9% added BCG9 5.70 overall acceptability overall acceptance was rated the highest. Strength ginseng 0% added in the control group showed the highest intensity of 6.4, dark brown. Savory flavor 0% added ginseng BCG0 showed the lowest intensity to 4.4. Consomm$\acute{e}$ soup when you try to synthesize the results of all the experiments, the addition of ginseng considered the best addition to the 9%, and the addition of more than 12% of ginseng reducing rather symbols that suggest.

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References

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