15F-3 |
Sous vide processing of a seasoned spinach soup |
G. T. KIM1, K. M. Koo, H. D. Paik, E. S. Lyu4, and D. S. Lee. (1) Div. of Life Sciences, Kyungnam Univ., 449 Wolyoung-dong, Masan, 631-701, South Korea, (2) Department of Food and Nutrition, Kosin University, 149-1 Dongsam-dong, Youngdo-gu, Pusan, 606-701, South Korea Seasoned soups are an important side dish in Korean food menus and are usually served at every meal together with rice. Sous vide processing of the seasoned soup may contribute to the efficient operation of Korean foodservice system by reheated use of the chill-stored products. This study attempted the sous vide processing of spinach soup seasoned with fermented soybean paste, a typical Korean soup and looked into its storage stability. The feasibility of sous vide technology was examined in terms of its sensory, microbiological, physical and chemical qualities. Spinach soup seasoned with fermented soybean paste, red pepper paste and other minor ingredients was processed into 600g plastic pouch package by the sous vide method. The process involved hot filling, pasteurization based on the inactivation of psychrotropic Clostridium botulinum, and rapid chilling. The processed products were stored at 3 and 10oC with quality measurements. The seasoned spinach soup processed by the sous vide method exhibited a sensory quality comparable to that of fresh soup. The pasteurized product showed a high microbial load of total aerobic bacterial count greater than 5 log CFU/g in the soup brine and 2 log CFU/g in the vegetable solid, which was caused by the use of fermented soybean and red pepper pastes in the seasoned brine. However, coliform bacteria, lactic acid bacteria and yeasts/moulds were not detected in the product. The product was stable in microbial quality during storage for 35 days at 3oC, while it was so only up to 10 days at 10oC. The spinach in the soup showed gradual changes toward less green color, lower nutrient retention and softer vegetables with their changes being faster at higher temperature. The seasoned spinach soup may be processed by sous vide method and stored for appropriate time periods under chilled conditions for use in the foodservice.
Session 15F, Product Development
|