Quality Evaluation of Soybean soup by Adding Gwackhyang in Foodservice Operations

Abstract

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.