Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study Cookery Utilization of Pimpinella brachycarpa N. for Developing as Functional Foods

참나물 첨가 기능성식품 개발을 위한 조리과학적 연구

  • Chang, Kyung-Mi (Plant Resources Research Institute, Duksung Women's University)
  • 장경미 (덕성여자대학교 식물자원연구소)
  • Published : 2007.04.30
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Abstract

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

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References

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