Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A study on the standard of perilla seed soup -Utilization of NA-MOOL-

들깨즙의 표준화에 관한 연구 -나물류에 이용되는 것을 중심으로-

  • Cho, Hoo-Jong (Department of Food and Nutrition, Myongji University) ;
  • Seo, Yeon-Hee (Department of Food and Nutrition, Myongji University) ;
  • Park, Deuk-Man (Department of Food and Nutrition, Myongji University) ;
  • Oh, Sung-Cheun (Department of Food and Nutrition, Daewon Junior College)
  • 조후종 (명지대학교 식품영양학과) ;
  • 서연희 (명지대학교 식품영양학과) ;
  • 박득만 (명지대학교 식품영양학과) ;
  • 오성천 (대원전문대학 식품영양과)
  • Published : 1997.06.30
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Abstract

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.

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