Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Development and Taste Components Composition of Naengmyun Broth using Edible by-products of Chicken

도계부산물을 활용한 냉면 육수의 개발 및 맛성분 조성

  • Lee, Hye-Ran (Dept. of Food & Nutrition, Ewha Womans University) ;
  • Na, Seung-Min (Dept. of Food & Nutrition, Ewha Womans University) ;
  • Lee, Jong-Mee (Dept. of Food & Nutrition, Ewha Womans University)
  • 이혜란 (이화여자대학교 생활환경대학 식품영양학과) ;
  • 나승민 (이화여자대학교 생활환경대학 식품영양학과) ;
  • 이종미 (이화여자대학교 생활환경대학 식품영양학과)
  • Published : 2003.12.30
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Abstract

The objective of this study is to develope natural and economical Naengmyun broth using stock prepared with chicken heads. Proper mixing ratio of chicken head stock and chicken breast broth was determined through the sensory evaluation. In order to find out the attributes of chicken head-chicken breast broth(CH-CB broth), chicken breast broth and beef brisket(BB) broth were mixed to the chicken head stock and compared the preference and chemical elements between the broths were compared. The appropriate mixing ratio for reinforcing the meat broth and savory flavor, of was determined to 3:7(w:w). The comparison of CH-CB broth's and CH-BB broth's elements showed that the amount of crude protein and ash was the same and, in the case of crude lipid, CH-BB broth had 0.01% more than CH-CB broth. In the case of the total amount of free amino acids, CH-CB broth had 1.6 times more than CH-BB broth. A survey with 50 consumers showed that was prefered between CH-CB broth and CH-BB broth. CH-CB broth with significance.

Keywords

References

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