Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Cream Soup with Hericium erinaceus Powder

노루궁뎅이버섯 분말을 이용한 크림수프의 품질 특성

  • Yang, Seung-Wook (Dept. of Foods ＆ Nutrition, Chung-Ang University) ;
  • Kim, Bo-Ra (Dept. of Foods ＆ Nutrition, Chung-Ang University) ;
  • Lee, Jo Won (Dept. of Foods ＆ Nutrition, Chung-Ang University) ;
  • Lee, Chan (Dept. of Food and Engineering, Chung-Ang University) ;
  • Moon, BoKyung (Dept. of Foods ＆ Nutrition, Chung-Ang University)
  • 양승욱 (중앙대학교 식품영양학과) ;
  • 김보라 (중앙대학교 식품영양학과) ;
  • 이조원 (중앙대학교 식품영양학과) ;
  • 이찬 (중앙대학교 식품공학과) ;
  • 문보경 (중앙대학교 식품영양학과)
  • Received : 2014.08.18
  • Accepted : 2014.10.06
  • Published : 2014.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, manufactured a cream soup by varying addition of Hericium erinaceus and decided its recipe, and conducted particle size analysis, calorimetry, sensory test for investigating physicochemical characteristics and quality characteristics (salinity, sugar content, color value, pH, viscosity), antioxidant activities of soup, and mechanical sensory test for objectivity. This study found that moisture content in Hericium erinaceus powder was 6.16%, crude protein 26.87%, crude fat 4.62% and crude ash was 10.75% respectively. No significant differences were found in salinity, sugar content, pH according to addition of Hericium erinaceus. As for color value of cream soup manufactured by adding Hericium erinaceus, L value decreased with increase in addition of Hericium erinaceus, whereas a value and b value increased. The more the addition of Hericium erinaceus, the higher the viscosity, which increases concentration of soup. As result of analysis on antioxidant activities of Hericium erinaceus cream soup, antioxidant activities increased with increase in addition of Hericium erinaceus. Particle size analysis showed results similar to that of viscometry, which means that the smaller the particle size, the higher the viscosity, whereas viscosity lowered vice versa. Calorie of cream soup showed no significant difference notwithstanding the amount of addition. As a result of sensory test, S5 with 5% of Hericium erinaceus powder was highest rated in color, flavor, taste, umami taste and overall preference. As a result of mechanical sensory test, umami taste increased with increase in addition of Hericium erinaceus powder, whereas bitterness taste lowered significantly (p<0.05) with addition of Hericium erinaceus. As for salty taste, both control group and experimental group that added Hericium erinaceus powder showed no significant difference. Accordingly, experimental group with 5% of Hericium erinaceus powder was proved to be the most desirable.

Keywords

References

  1. AOAC (1990) Official Methods of AACC. Iatl, 16th Association of Official Analytical Chemists. Artington, VA, USA.
  2. Ahn DK (1992) Medicinal fungi in Korea. Kor J Myco 20: 154-165.
  3. Blois MS (1958) Antioxidant determination by the use of a stable free radical. Nature 181: 1199-1200. https://doi.org/10.1038/1811199a0
  4. Chang SH, Miles PG (1989) Edible Mushroom and Their Cultivation. CRC Press 120: 307-312.
  5. Choi SK (2007) Quality characteristics of demi-glace sauce with pine mushroom and mushroom powder added. Korean J Culinary Research 13: 119-127.
  6. Choi SY, Sung NJ, Kim HJ (2006) Physicochemical characteristics of traditional Doenjang with added Lentinus edodes. Korean J Food Cookery Sci 22: 69-79.
  7. Choi YS, Jegal SA (2012) The quality characteristics of wheat flour Dasik with sifferent amounts of Hericium erinaceus powder. Korean J Culinary research 18: 209.
  8. Han GP, Han JS, Kozulkue N, Kim DS, Park ML, Lee KR (2005) Quality characteristics of potato added functional cream soup. Korean J Food Cookery Sci 21: 12-17.
  9. Han MR, Kim MH, Kim AJ (2013) The quality characteristics of consomme soup prepared with Mosidae. J East Asian Soc Dietary Life 23(4): 423-429.
  10. Jang JH, Noh KH, Choi JN, Jin KS, Shin JH, On JH, Cho CW, Jeong WS, Kim MJ, Song YS (2010) Effect of Hericium erinaceus mycelia supplementation on the oxidative stress and inflammation processes stimulated by LPS and their mechanisms in BALB/C mice. J Food Cookery Sci 39: 227-236.
  11. Jung HA, Kim AN (2011) Quality characteristics of oak mushroom salad dressing. East Asian J Soc 21: 669-676.
  12. Kang NE, Lee IS, Cho MS (2006) Physicochemical and sensory quality characteristics of jelly prepared with various levels of resistant starch. J Korean Soc Food Sci Nutr 19: 532-538.
  13. Kawagishi H, Shimada A, Hosokawa S, Mori H, Sakamoto H, Ishiguro Y, Sakemi S, Bordner J, Kojima N, Furukawa S (1996) Erinacines E, F and G stimulators of nerve growth factor(NGF)-synthesis from the mycelia of Hericium erinaceus. Tetrahedron Lett 37: 7399-7402. https://doi.org/10.1016/0040-4039(96)01687-5
  14. Kawagishi H, Shimada A, shirai R, Okamoto K, Ojima F, Sakamoto H, Ishiguro Y, Furukawa S (1994) Erinacines A, B and C, ctrong simulators of nerve growth factor (NGF)-synthesis, from the mycelia of Hericium erinaceum. Tetrahedron Lett 35: 1569-1572. https://doi.org/10.1016/S0040-4039(00)76760-8
  15. Kim JM, Rho YH, Yoo YJ (2004) Quality proper-ties of cream soup added with Chungdong pumpkin and sweet pumpkin. J Korean Soc Food Sci Nutr 33: 1028-1033. https://doi.org/10.3746/jkfn.2004.33.6.1028
  16. Kim JN, Shin WS (2009) Physical and sensory properties of chiffon cake made with rice flour. Korean J Food Sci Technol 41: 69-76.
  17. Kim YJ, Jung IK, Kwank EJ (2010) Quality characteristics and antioxidant activities of cookies added with Pleurotus eryngii powder. Korean J Food Sci 42: 183-189.
  18. Ko HG, Park HG, Kim SH and Park WM (2004) Mycelial growth and fruiting body formation of Hericium erinaceus in sawdust and agricultural by product substrates. Korea S Myco 32: 89. https://doi.org/10.4489/KJM.2004.32.2.089
  19. Lee HI (2004) The study on the immune modulatory activity of Hericium erinaceus water extract. MA Thesis Konkuk University. Korea. pp 8-21.
  20. Lee MJ, Kyung KH, Chang HG (2004) Effect of mushroom (Lentinus Tuber-Regium) powder on the bread making properties of wheat flour. Korean J Food Sci 36: 32-37.
  21. Lee SY, Hur HS, Song JC, Park NK. 1997. Comparison of noodle related characteristics of domestic and imported wheat. Korean J Food Sci 29(1): 44-50.
  22. Lee SY, Jung CS, Yoon HH (2003) Sensory characteristics of cream soup prepared with rice flour. Korean J Food Cookery Sci 29: 723-728.
  23. Mau JL, Lin HC, Ma JT, Song SF (2001) Non-volatile taste components of several speciality mushrooms. Food Chemistry 73: 461-466. https://doi.org/10.1016/S0308-8146(00)00330-7
  24. Mizuno T (1995) Yamabushitake, Hericum erinaceus: Bioactive substances and medicinal utilization. Food Reviews Intermational 11: 73-178.
  25. Mizuno T, Wasa T, Ito H, Suzuki C, Ukai N (1992) Antitumoractive polysaccharides isolated from the fruiting body of Hericium erinaceus an edible and medicinal mushroom called yamabushitake or houtou. Biosci Biotech Biocherm 56: 347-348. https://doi.org/10.1271/bbb.56.347
  26. Na JK (1994) French Cooking. Baeksan, Korea. pp 125.
  27. Park MS, Park JH, Oh HD (2011) Quality and volatile-flavor compound characteristics of Hypsizigus marmoreus. Korean J Food Preserv 18: 552-558. https://doi.org/10.11002/kjfp.2011.18.4.552
  28. Park SH, Lee JH (2007) The quality characteristics of cream soup prepared with mulberry leaf powder. Korean J Food Cookery Sci 23: 601-608.
  29. Ryu TH, Jeon YY (2004) Functional rice containing extract of carpophore of Hericium erinaceus and method for preparing the rice. Korean patent 10-0463628.
  30. Yang QY, Jong SC (1989) Medicinal mushrooms in China. Mush Sci 12: 631-643.
  31. Yoon SJ, Lee MY (2004) Quality characteristics of Sulgidduk added with concentrations of Hericium erinaceus powder. Korean J Food Cookery Sci 20: 577.