There are a few hard numbers.
- For hot hold, the temperature has to be at 140F (135F professionals) for hot hold.
- For safety, reaching a temperature of at least 165F instantaneous for meat containing soups, although we are more likely to bring them to a boil.
- The pain threshold of the tongue is around 152 to 153 degrees (according to this article).
There are other factors that come into play, including our perception of saltiness, sourness, and sweetness, among others. Then there is our emotional response (article below).
Provide me your thoughts on this.
https://www.foodrepublic.com/1664166/best-temperature-for-soup/
What's The Best Temperature For Serving Soup?
BY LOUISE RHIND-TUTT•SEPT. 25, 2024 8:15 AM EST
https://www.foodrepublic.com/1664166/best-temperature-for-soup/
What's The Best Temperature For Serving Soup?
BY LOUISE RHIND-TUTT•SEPT. 25, 2024 8:15 AM EST
A comforting bowl of homemade soup can be soothing and satisfying, but if it's not hot enough, it's incredibly disappointing instead. To avoid a lackluster, lukewarm result, serving it at the right temperature is key. And while personal preference will often dictate exactly what temp is ideal, the Food Safety Training & Certification website suggests that hot clear soups (like chicken soup) should be served around 210 degrees Fahrenheit, while creamy or thick soups (such as minestrone or pasta e fagioli) are best between 190 and 200 degrees.
However, even though you'll want to cook soup to a temperature that's safe — 165 degrees Fahrenheit for a chicken variety, for example, since raw poultry should be heated to this temperature (per the USDA) — actually eating it when it's this hot could be risky. You can be burned in one second upon contact with water that's 155 degrees Fahrenheit. A study published in the Journal of Food Science in 2019 (abstract below) found that the best temperature for serving hot liquids, balancing both enjoyment and safety, is between 136 and 162 degrees Fahrenheit. Given the pain threshold of the tongue is around 152 to 153 degrees, you may not wish to serve soup significantly hotter.
On the other hand, if a soup is intended to be served cold, such as homemade vichyssoise or gazpacho, then temperature is also vital; again, nobody wants a lukewarm bowl. The recommended temperature is around 40 degrees Fahrenheit or below — or in other words, fridge-cold.
Warm or chill the serving bowl for more satisfying soup
It's not just the sensory enjoyment of soup that is affected by how hot it is; temperature also has an impact on how people perceive the flavor. A 2015 study published in the journal "Appetite" showed that untrained panelists found both chicken broth and miso soup tasted saltier when served at cooler temperatures between 104 and 140 degrees Fahrenheit, compared to 158 to 176 degrees Fahrenheit. So be careful with seasoning your soup depending on how hot you're serving it, as adding too much salt is one of the key mistakes to avoid when making a pot.
Rest of article: https://www.foodrepublic.com/1664166/best-temperature-for-soup/
https://foodsci.oregonstate.edu/sites/agscid7/files/foodsci/attachments/hot-bev-temp.pdf
A Review of Hot Beverage Temperatures— Satisfying Consumer Preference and Safety
John Abraham and Kenneth Dille
Abstract: Hot beverages are served ubiquitously in the food-service industry as well as at residences and other venues.Coffee and tea beverages, in particular, are brewed at temperatures that are sufficiently high to cause immediate and serious risk for scald injuries. On the other hand, numerous research studies have been performed to identify the preferred consumption temperatures for hot beverages. The outcome of these mutually reinforcing studies is that the preferred drinking temperatures are significantly below the often-encountered brewing temperatures (200 °F). Consequently, there is great need to distinguish brewing temperatures from serving temperatures. Serving consumers beverages at very high temperatures is not only unnecessary (from a preference standpoint) but also unsafe. An appropriate range for service temperatures is (130 to 160 °F).
https://www.sciencedirect.com/science/article/pii/S0195666314004619
Appetite Volume 84 , 1 January 2015, Pages 73-78
Research report
Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits
Jeong-Weon Kim, Shilpa S. Samant Yoojin Seo Han-Seok Seo
Abstract
Little is known about the effect of serving temperature on saltiness perception in food products such as soups that are typically consumed at high temperature. This study focused on determining whether serving temperature modulates saltiness perception in soup-base products. Eight trained panelists and 62 untrained consumers were asked to rate saltiness intensities in salt water, chicken broth, and miso soup, with serving temperatures of 40, 50, 60, 70, and 80 °C. Neither trained nor untrained panelists were able to find significant difference in the saltiness intensity among salt water samples served at these five different temperatures. However, untrained consumers (but not trained panelists) rated chicken broth and miso soup to be significantly less salty when served at 70 and/or 80 °C compared to when served at 40 to 60 °C. There was an interaction between temperature-related perceived saltiness and preference; for example, consumers who preferred soups served at lower temperatures found soups served at higher temperatures to be less salty. Consumers who frequently consumed hot dishes rated soup samples served at 60 °C as saltier than consumers who consumed hot dishes less frequently. This study demonstrates that soup serving temperature and consumer dietary habits are influential factors affecting saltiness perception of soup.
A Review of Hot Beverage Temperatures— Satisfying Consumer Preference and Safety
John Abraham and Kenneth Dille
Abstract: Hot beverages are served ubiquitously in the food-service industry as well as at residences and other venues.Coffee and tea beverages, in particular, are brewed at temperatures that are sufficiently high to cause immediate and serious risk for scald injuries. On the other hand, numerous research studies have been performed to identify the preferred consumption temperatures for hot beverages. The outcome of these mutually reinforcing studies is that the preferred drinking temperatures are significantly below the often-encountered brewing temperatures (200 °F). Consequently, there is great need to distinguish brewing temperatures from serving temperatures. Serving consumers beverages at very high temperatures is not only unnecessary (from a preference standpoint) but also unsafe. An appropriate range for service temperatures is (130 to 160 °F).
https://www.sciencedirect.com/science/article/pii/S0195666314004619
Appetite Volume 84 , 1 January 2015, Pages 73-78
Research report
Variation in saltiness perception of soup with respect to soup serving temperature and consumer dietary habits
Jeong-Weon Kim, Shilpa S. Samant Yoojin Seo Han-Seok Seo
Abstract
Little is known about the effect of serving temperature on saltiness perception in food products such as soups that are typically consumed at high temperature. This study focused on determining whether serving temperature modulates saltiness perception in soup-base products. Eight trained panelists and 62 untrained consumers were asked to rate saltiness intensities in salt water, chicken broth, and miso soup, with serving temperatures of 40, 50, 60, 70, and 80 °C. Neither trained nor untrained panelists were able to find significant difference in the saltiness intensity among salt water samples served at these five different temperatures. However, untrained consumers (but not trained panelists) rated chicken broth and miso soup to be significantly less salty when served at 70 and/or 80 °C compared to when served at 40 to 60 °C. There was an interaction between temperature-related perceived saltiness and preference; for example, consumers who preferred soups served at lower temperatures found soups served at higher temperatures to be less salty. Consumers who frequently consumed hot dishes rated soup samples served at 60 °C as saltier than consumers who consumed hot dishes less frequently. This study demonstrates that soup serving temperature and consumer dietary habits are influential factors affecting saltiness perception of soup.
Food Quality and Preference Volume 86 December 2020, 104005
https://www.sciencedirect.com/science/article/pii/S0950329320302743
Sample temperatures can modulate both emotional responses to and sensory attributes of tomato soup samples
Asmita Singh Han-Seok Seo
Abstract
This study aimed to determine how sample temperatures affect sensory attributes of and emotional responses to tomato soup samples. Six professionally-trained panelists evaluated two tomato soup products randomly served at four temperatures: 25, 40, 55, and 70 °C, and rated intensities of 29 attributes. Trained panelists found that five attributes changed with sample temperature of tomato soup. A total of 103 consumers also evaluated the same tomato soup products served at four temperatures using check-all-that-apply (CATA) ballots related to sensory attributes and emotional responses. The 27 emotional and 20 sensory attributes differed significantly among samples of two product types served at four temperatures. A principal component analysis showed that variation in sensory attributes could better be explained by product type rather than sample temperature, while emotional-response variation was attributed more to sample temperature than to product type. Sensory and emotional drivers of liking were also found to differ with sample temperature. Another study in which 66 consumers characterized sensory and emotional attributes of purified water at the four temperatures was conducted. Consumer emotional responses to water samples changed with sample temperature, while sensory perception varied only minimally. In conclusion, our findings provide empirical evidence that sample temperature significantly influences both emotional responses and sensory attributes, and temperature effects vary with the type of food.
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